.^'\ k''!^\/ %.*^-^%o'> V^.«* V*^\o' /**o-«'*V^ V*'^-*%^'^ V'^^^'V^"^ ^'o.**'^^V^ •^ A^ *rf(V%^ %.** •• ^^v ^^'t : ^^"^^ ^v/Kw*- .^^-va. '•♦.A >*\.i:^/'V, c°*.i^.>o /..ij^.-^-e " •'ov* i'iM^^. '^^^ '\ ^°-^*^ . '• »bv* ., /°*_ V J-°'-^. .- -••*/ '^^'^^St-^^^ %*^-'*/ V*^\-?,^^ ' />S^ -*p^, v«^ <5, *r:^* A ^o^ :SII^^^< '-^^n^' ov^^^ia'- ^^<:^^ ^"^ '^^t "Cos ••* *b. 1- '^o^ r,'''.6' %''7fr'\^'^'' %,'^r-^\^> "V-^;^'*,**'^ ' V* • ^^ /Jlife'v %.** .-Mfe". X.^"^ /Jlfe': **..** .V ^* .^"^ ^^ '^yasf's* . ^^ ^^ -: ..'^"/.^^\ v.^^ .^i^w^w .s'^"' /^l&\ ^^.,^^ .*:^V/^ ,IaJ AJyi^'^) ~)7)f^ 'LU^jc'J^iXJi (JuJ^ •'; //^"^ 'U .)^.UtI<* MRS. WILSON'S NEW COOK BOOK (revised) By Mrs. W. H. (Betty Lyles) Wilson A COM PLETE Collection of Original Recipes and Useful Household Information ILLUSTRATED (FOURTH EDITION) FOSTER & PARKES COMPANY Nashville, Tennessee 1920 rj 1' cup lukewarm water. 1 cup boiling water. 1 spoon salt. 1 cake yeast. Add boiling water to milk, with salt. When lukewarm add yeast dissolved in one-half cup lukewarm water. Beat into this with egg whip enough flour to make batter. Whip until light and then add flour to knead into dough. Knead well, let rise until light. Shape into loaves, let rise again, and bake forty minutes. GRAHAM BREAD. Made same way, adding one-third cup of molasses, using equal measures of white and graham flour. GERMAN COFFEE CAKE. 1 cake yeast. IV2 cups flour. 34 cup lukewarm water. Dissolve yeast in water; add flour, beat well, let rise to nearly double its bulk, then add one-fourth cup butter creamed with one-third cup sugar, two beaten eggs. Add one-half cup Sultana raisins and flour enough to make stiff batter, or enough to knead like bread. Let rise, work down, and spread in buttered pans, making dough about one-half 5!) inch thick. When light put in oven, sprinkle with sugar and chopped nuts. Brush top with melted butter before sugar and nuts are put on bread. Some cover with coating made of confectioners' sugar and water made into a paste. This recipe can be rolled out, cut in shapes and made into sweet rusks by adding one-half cup sugar, a few more raisins and nuts. CORNMEAL CAKES. 1 pint meal. 1 pint milk. 1 heaping tablespoon cooked 1 tablespoon flour. rice. 1/2 teaspoon salt. 2 eggs beaten separately. 1 teaspoon baking powder. Mix meal, flour, salt, baking powder and rice. Add milk and yolks well beaten, and last, the stiff whites. Cook in hot fat till brown. CORNMEAL DROP CAKES. 1 pint meal. 1 tablespoon fat. 1/^ teaspoon salt. 2 eggs beaten separately. 1 cup hot water. Stir in salt and fat. When cold add yolks well beaten. If too thick add a little more milk or water. Add stiffly beaten whites last. Drop with spoon on greased hot grid- dle and cook on one side until brown, and puffed and full of air bubbles, then turn and cook on other side until cooked through. DROPPED CORNBREAD. 2 cups cornmeal. 1 teaspoon salt. 1 teaspoon sugar. 2 cups boiling water. Sift meal, salt and sugar. Pour over this boiling water ; let stand fifteen minutes, until perfectly cool. Drop spoon- fuls in hot fat and fry delicate brown. A little sweet milk may be added to water if desired. MUSH BREAD. 1 pint sweet milk. 1/2 teaspoon salt. y^ pint cornmeal. 1 teaspoon butter. Heat milk to scalding point, stir in slowly meal. When done remove from fire, add butter, salt and beat well. Then add one q%^ beaten separately. Bake until light brown in a buttered dish. 60 WAFFLES (VERY DELICATE). IV2 cups flour. 14 cup com starch. 2 teaspoons baking pow- 1 cup rich milk. der. 14 teaspoon salt. 1 tablespoon melted but- 3 beaten eggs. ter or fat. Sift dry ingredients together. Beat eggs, add milk and stir in flour. Add butter. Cook in hot greased irons and serve. HICKORYNUT BREAD. 1 egg. 1 cup nuts. 1 cup sugar. 4V^ cups flour. 1 cup sweet milk, 4 level teaspoons baking 1 teaspoon salt. powder. Mix well and let stand twenty minutes in two pans nine inches long, four and three-quarter inches wide, three inches deep. This amount just fills these two pans. Grease pans and over top of loaves with melted butter; bake in mod- erate oven until done. (Use the one-half cup flour to knead in soft dough.) SALLY LUNN WITHOUT YEAST NO. 2. 2 eggs. 3 level teaspoons baking 1 scant cup sugar. powder. 3 cups flour. 1 cup sweet milk. 2 tablespoons butter. Cream butter, add sugar and cream ; beat yolks of eggs and add to sugar and butter; sift flour with baking pow- der and stir in first mixture, alternating with milk; last fold in beaten whites. Make like cake, bake in flat pan and eat while hot with butter. QUICK GRAHAM BREAD. 2 cups graham flour. 4 level teaspoons baking 1 cup white flour. powder. 1-3 cup sugar. I14 cups milk. 1 teaspoon salt. Make into batter with care, sifting powder with flour several times, 1 scant cup chopped nuts and one cup dates seeded. Put into well buttered loaf pans and bake. Add 2 eggs well beaten, 1 large spoon shortening leaving out nuts and raisins and bake in muffin rings. 61 QUICK COFFEE CAKE. 1 pint flour. 3 level teaspoons baking 1-3 cup sugar. powder. 1 teaspoon cinnamon. 14 cup sweet milk. 1 egg. 4 tablespoons melted butter. y2 teaspoon salt. Sift all dry material twice together. Beat egg, add milk and stir in flour. Add melted butter. Spread in shallow pan, sprinkle with sugar and cinnamon and bake. BOSTON BROWN BREAD. 2 cups whole wheat flour. 1 teaspoon of salt. 1 cup water-ground meal. Sift together, and mix well, then add three-fourths cup dark molasses and 1 cup of butter milk. When ready to put in cans, add other half cup of milk, in which 2 level teaspoons of soda have been dissolved. For raisin bread, use one-half box of seeded raisins washed and pressed dry. For the fruit bread, 1 cup of mixed chopped fruits, such as raisins, citron, cherries or pineapple. To steam : Fill one pound baking powder cans two-thirds full and place in vessel of warm water. Cover with several thicknesses of cloth and a top and steam three hours, add- ing more water if necessary. Premium brown bread. POP OVERS. 1 cup flour. 1/2 teaspoon salt. 1 cup sweet milk. 2 eggs. Mix carefully and pour into greased rings. Bake in hot oven 30 or 35 minutes until crisp and brown. RICE MUFFINS. 114 cups prepared rice. 1 cup flour. 1 cup milk. 2 teaspoons baking powder. 1 tablespoon butter. Brush muffin rings with fat and cook till brown. CORN MEAL MUFFINS. 2 cups sour milk. 2 eggs beaten separately. 1 cup meal. 1 tablespoon butter. 1 tablespoon flour. 1 scant spoon salt. 1 teaspoon soda. Sift meal and flour, mix yolks, add milk and soda, then milk, add whites beaten last. Cook in hot muffin rings or greased griddles. 62 OLD FASHIONED RUSK. Sift twice together: 21/2 cups flour. 1/0 cup butter creamed. 1 teaspoon each of cinna- 2 1-3 cups sugar (brown) . mon and soda. 1 egg. 1/2 teaspoon each salt, 1 cup milk, cloves and nutmeg. Blend these all well together, stir in last a cup of raisins or dates cut into strips, bake in a moderate oven, using a deep loaf pan. BROWN BREAD. 1 cup white flour. 1 cup New Orleans mo- 1 cup meal. lasses. 1 cup buttermilk. 1/2 teaspoon salt. 2 teaspoons soda. Mix well, put into well buttered molds. Add 1 cup chopped raisins and steam three and one-half hours. OATMEAL BROWN BREAD. 1 cup graham flour. %. cup molasses. 1 pint Quaker oats. 2 teaspoons salt. % cup cornmeal. 1 pint sour milk. Mix all well, steam 2 hours in greased molds, half hour in timbal cups. OAT FLAKE BREAD. 1 cup molasses. V2 teaspoon salt. 2 cups buttermilk. 1 pk. seeded raisins wash- 4 cups ground oat flakes. ed and dried. 11/2 cups flour. After mixing one teaspoon soda each separately with butter milk and molasses, mix milk and molasses, stir in oat flakes, then flour and salt, then add raisins floured with little extra flour. Bake in five 1-lb. baking powder cans with tops on — fill little over half full, grease cans and bake in very slow oven IV2 hours. 63 PINEAPPLE MUFFINS. 3 cups flour. 1/2 cup sugar. 3 teaspoons baking pow- 1 cup milk. der. l^ teaspoon soda, added to 2 eggs, beaten light. pineapple only. 14 cup butter, or fat. 1/^ can shredded pineapple, 1/2 teaspoon salt. strained. Mix and cook same as any muffin batter. FRITTER BATTER. 1 cup flour. 1 tablespoon lemon juice. 2 eggs. 1/2 cup water. 1 tablespoon butter or fat. Beat yolks as for cake, add water, beat into this the flour and lemon juice. Add fat just before using, add beaten whites last. FRUIT FRITTERS. Peel, core and slice apples. Let stand an hour, sprinkle with sugar. Drain, dip into batter and fry. Pineapple, peaches, apricots or bananas may be used in this way. Use one kind or chop fruit using a combination. Add to batter and drop by spoonfuls into fat and fry. May be served with sauce. CORN FRITTERS. 1 cup corn. 1 teaspoon butter. 1 egg. 1 tablespoon flour. 1 tablespoon cream or rich 1/2 teaspoon salt. milk. Mix all together and fry in hot fat. ORANGE BREAD. V2 yeast cake. 1 teaspoon salt. ^ cup lukewarm water. 3 tablespoons sugar. 2 eggs well beaten. Grated rind of 3 oranges. 2 tablespoons melted but- 1 cup of orange juice, ter. 4 light cups flour. 2 tablespoons fat. ' Dissolve yeast in the warm water and beat this, with other ingredients, thoroughly together. After this is done add the flour and knead until elastic. Cover, allow, to rise and make into loaves. Let the loaves rise and bake in hot oven. 64 SALADS. The success of a salad depends upon the pleasant com- bination of the materials. We cannot always find new ma- terial for novelties in this line, but in studying the combi- nations and serving of the many delightful things that na- ture has given us we are always able to produce a variety of new salads, and to make beautiful garnishes for this pleasing course at a dinner or luncheon. Most all salads must be lightly blended and some mixed at serving time. They must be cold, crisp and daintily served. Salads form a separate course at a dinner or for- mal affair. For family use they are usually served with the dinner. The selection of the salad depends largely upon the rest of the menu. A vegetable salad is the favorite one for home use, as it combines in flavor with all kinds of meat, and makes a well-balanced meal — the one that appeals to the working class. We give a variety of recipes and many more can be used from these suggestions. There are several kinds of dress- ing, some with oil, some without. One kind may blend more agreeably with some salads than others. We give a cooked dressing that is especially good. It may seem expensive, but when we realize the fact that it keeps indefinitely in glass jars with glass top in sanitary refrigerators, and can be made from left-over yolks, it will prove itself both eco- nomical and a labor-saving help in many ways. SALADS AND DRESSINGS. CHICKEN SALAD WITH ALMONDS— TEN PEOPLE. 1 good hen. 3 stalks celery. 14 lb. almonds, blanched. * Steam or cook chicken until tender. When ready to take from the fire have one quart or more stock. Cut chicken and celery same size. Cut almonds lengthwise, each into two or three pieces. Mix all lightly together and add enough cooked dressing to season well. Serve on lettuce with mayonnaise or same kind of dressing with whipped cream. G5 (5) PINEAPPLE-CHERRY SALAD. Yolks of 2 eggs, 1 cup of oil, thfn with lemon juice, add to this mayonnaise, 1/2 pint of cream whipped till stiff, and the whites of 2 eggs beaten stiff, 1 envelope of Knox's gela- tine. Soaked in qt. cold water, dissolved in boiling water. When this has cooled but not congealed blend with mayon- naise, cream and whites of eggs, 1 can white cherries, stoned, halved, drained, 2 cans of pineapple chopped, V2 lb. marshmallows, 1/0 cup chopped almonds. Blend with dress- ing when ready to serve. CHICKEN ASPIC FROM THE STOCK. 1 qt. steamed stock. 1 box gelatin. 1 onion. Mi.pt. water, cold. Cut onion in pieces, drop into stock, let stand or put on fire to season ; salt and pepper to taste. Let gelatine soak in half pint cold water. Pour over this the hot strained stock. When nearly cold put into mold. Add to this the yolks of hard boiled eggs, or one or two whole eggs cut into pieces. Stuffed olives look pretty cut in rings through this aspic. This makes a pretty ring to serve the chicken salad in, and can be garnished with cucumber daisies on lettuce. CHRYSANTHEMUM SALAD FOR FALL. 12 oranges. 1 lb. green grapes. 1 chicken. 1/2 lb. nuts if you wish, 3 stalks celery. Make chicken salad with celery and nuts (pecans). Cut orange peel in quarters to bottom without entirely remov- ing them. With scissors cut in strips as small as can be cut. Divide the orange in sections, making a double chry- santhemum. Fill in center with salad, putting grapes on top. Serve with heavy garnish of lettuce. Beautiful when yellow chrysanthemums are used in decorations. STUFFED CELERY SALAD. Mix Neufchatel cheese with cream; season with salt and pepper. Cut up green pepper fine and add to cheese. Stuff celery and cut in pieces an inch long. Served with stuffed olives on lettuce. 66 MOLDED FRUIT SALAD. 1 cup boiled dressing. 1 rounding tablespoon gela- V2 cup whipped cream. tin soaked in 1 4 c'up wa- ter. Mix cream and dressing together, pour in gradually the cooled gelatin. Have ready one can white cherries, one small bottle maraschino cherries, one can pineapple, one cup nuts. Cut in small pieces. Drain and dry in towel. Sprinkle with salt; fold lightly in dressing. Put into mold and let stand on ice several hours. APPLE AND NUT SALAD. 4 juicy apples. 1/. lb. seeded raisins. Meat of 1/2 lb. English or black walnuts. Sei've with VN-hipped cream and lemon on lettuce leaf. NEUFCHATEL CHEESE MOLDED WITH NUTS. Make soft Neufchatel cheese with a tablespoonful melted butter, half a cup of sweet cream, a dash of red pepper and a cup of English walnuts or pecans blanched and chopped, or chopped olives and pimentos until well mixed. Press into an oval shape on a serving dish, serve with vegetable salad — celery, tomato or lettuce preferred — and crackers. APPLE AND CHEESE SALAD. 6 apples. 2 lemons. 14 lb- nuts. 1 cup dressing. 1 lb. cheese. Marinate applet, cut in cubes in lemon juice. Cut cheese in cubes also. When ready to serve, mix lightly together and add mayonnaise. Put pecan on top. serve on lettuce leaf. MOLDED MAYONNAISE. 1 cup of onion aspic. 1 cup of mayonnaise. Make aspic with two cups of water, two onions and two tablespoons gelatine. Cook onions in water ten minutes and add a little salt. Dissolve gelatine in two tablespoons cold water. Add this to one cup of onion water while hot. When cold fold in mayonnaise. Color green and serve in mold with veal and tomatoes cut in cubes around the mold of mayonnaise. (17 GINGER ALE SALAD. One box of gelatine. 1 cup of water. 1 bottle of ginger ale. Juice of three lemons. 14 cup of sugar. 1 cup of chopped celery. 1 cup of chopped apples. 1 small can of pineapple. 2 tablespoons canton gin- ger. Soak gelatine in the cold water. Heat pineapple juice with sugar and lemon juice. Add gelatine when cool, then ginger ale and fruit. Put in mold on ice to congeal. APRICOT AND COTTAGE CHEESE SALAD. 1 can apricots. 1 lb. cottage cheese. 1/2 box gelatine. 2 lemons. 1/2 cup of sugar. 1/2 cup of water. Soak gelatine in water, cut apricots and lightly mix with cheese. Dissolve sugar in syrup of apricots and add gela- tine while hot; add lemon juice. When cool mix with fruit and cheese. Put in mold to congeal. PEAR AND CELERY SALAD. 1 can pears. 2 lemons. 2 tablespoons gelatine. 2 tablespoons sugar. Put lemon juice, sugar and pear syrup on to boil. Add gelatine. When dissolved take off to cool. Drain pears, place in flat dish filled with chopped celery, cover with the pear syrup. Cheese may be used if desired. WALDORF SALAD. Celery and apples, equal parts of each. Add pecans to make it better. Mix lightly with dressing and chill. Serve on pretty lettuce. THANKSGIVING SALAD. Bright red apples scooped out and filled with stuffed cel- ery. Whipped cream dressing. CELERY AND APPLE. Cut celery in small pieces. Grate apple, drain. Mix ap- ple with mayonnaise dressing; fold in celery. Chill and serve in lettuce cups. 68 ASPARAGUS LOAF. 2 tablespoons butter. Seasoning to taste (salt, 2 tablespoons flour. paprika and pepper). 4 eggs. 1 can asparagus with the 1 scant tablespoon gelatine. liquid. 1 lemon (juice). 1 pt. whipped cream. Heat butter in double boiler and strain flour to which has been added water into butter, stirring all the time until it becomes thick. Beat eggs well and pour over eggs the flour and butter, stirring: eggs continually. Put this mix- ture again in double boiler and cook until eggs are done, stirring same until ready to remove from the fire. (This only takes a few moments.) Then add the dissolved gela- tine. Add seasonings and juice of lemon. When cool add whipped cream (about four large kitchen spoonfuls). Line pan with asparagus tips and pour over same this mixture and layer of asparagus on top. Put on ice to congeal and serve with whipped cream mayonnaise, to which has been added a little lemon juice. If you would give the loaf the asparagus flavor beat in. the custard the tender shoots of the asparagus tips. AMERICAN CREAM CHEESE SALAD. Mold grated or mashed cheese well seasoned into balls size of marbles. Serve on lettuce leaf with French dressing. CHEESE AND TOMATO. Scoop out tomato, fill with grated cheese over the chopped meat of tomato. Put green pepper rings around tomato. Serve any kind of dressing that taste suggests. CARROT SALAD. 1 cup raw carrots, peeled 1 cucumber, cut m small and diced. pieces. 1 cup tomatoes, cut in small 1 onion, cut in small pieces. pieces. 1 green pepper, cut in small pieces. Mix with a small quantity of oil or cooked dressing, salt to taste, and serve cold on lettuce with a teaspoon of dress- ing on each serving. Other vegetables may be used if pre- ferred, as celery or beets. G9 STUFFED PEPPER SALAD. 6 green peppers. 1 can pimento. 4 Neufchatel cheeses. Remove seeds and veins from pepper. Mash and sea- son cheese with salt, pepper and a little cream. Line pep- pers with pimento and stuff with cheese. Set on ice until chilled. With a sharp knife slice the peppers into rings. Serve two or three rings on lettuce leaf with French dress- ing. WATERMELON SALAD MADE OF APPLES. Cut green apples into six or eight pieces. With brush and pink fruit coloring paint the apple, leaving enough white to look like watermelon. Brush the edges with green. While damp from the color dip in celery seed to represent watermelon seed. Use the above to decorate celery and apple salad. EGGS FOR SALAD OR LUNCH. Boil eggs for twenty minutes or until thoroughly done. Drain off water, peel and roll in palm of hand until round. Brush with small paint brush, using damask rose or green. Put a stem on top and you will have a perfect June apple. Cut eggs to make pond lily salad. Stuff eggs with yolks and the same dressing for sandwiches, and put back in whites for lunch. CELERY AND FRUIT SALAD. 2 stalks celery. 3 oranges. i/i> lb. walnuts. 1 lb. Malaga grapes. Cut celery in half-inch pieces, oranges in halves and scoop out meat. Seed grapes, mix lightly with either cooked dressing or mayonnaise. Serve in orange cups in wreaths of smilax. WEDDING SALAD. 1 lb. white grapes. 1 can white pears. 1 lb. marshmallov/s. Split grapes and take out seed. Cut marshmallows in two pieces. Mix lightly Vvdth cooked dressing. Fill half pear and serve in cup of lettuce. Make dressing white with whipped cream. 70 CHERRY SALAD. Stuff red cherries with blanched almonds. Stuff white cherries with cream cheese. Mix lightly with dressing and serve on endive or lettuce. Serve with bread hatchets for Washington salad. DRESSING WITHOUT EGGS. 1 heaping tablespoon flour. '/_> teaspoon mustard. 1 heaping tablespoon sugar, i/j cup vinegar. 1 teaspoon salt. 2 tablespoons butter. 1 teaspoon white pepper. 1 cup sweet milk. Mix ingredients and put into double boiler, stirring con- stantly until thick. Allow to cool and then stir in one-half the amount of cream. VALENTINE SALAD NO. 1. 1 qt. can tomatoes. 1 box gelatin, dissolved in 1/2 1 large onion, pt. water; add tablet 1 cup water. with gelatin to make a pretty red. Salt and pepper to taste. Put tomatoes, onion cut in pieces, water and seasoning on fire in stewpan. Let cook until tomatoes are soft. Strain over gelatine and stir until thoroughly dissolved. When cool, put in square pan an inch deep. Cut out with heart cake cutter and serve on lettuce with wreath of celery. Write Valentine with mayonnaise across heart. VALENTINE SALAD NO. 2. 1 ring of pineapple. 1 heart cut out of pimento and put on top of the ring. Pass mayonnaise and lay an arrow made from bread across the heart. Have more toasted bread arrows on side of the plate. Serve on lettuce. Cut a few stuffed olives and lay around ring. TOMATO AND CUCUMBER SALAD. Cut off stem end of tomato, scoop out some of the meat and chop this with tender cucumber. Serve with mayon- naise. Sprinkle nuts on top ; serve on lettuce leaf. 71 PINEAPPLE AND CUCUMBER SALAD. 1 can pineapple chunks. 1 box gelatine. 1 large cucumber. 1 cup water. 3 lemons. 1 cup sugar. Cut pineapple in one-half-inch squares. Cut cucumber in cubes. Mix lightly together. Soak gelatin in cup water. Put juice from pineapple and lemons on with cup sugar, boil five minutes, add gelatin. When dissolved strain and set aside to cool. When this begins to set, add cucumber and pineapple. Use mould and set on ice. When ready to serve turn out on lettuce and serve with whipped cream and lemon. One green pepper cut fine and one-half pound green grapes may be added to this mixture. TOMATO AND SHRIMP SALAD. Cut off top of tomato, scoop out and fill with shrimps that have been seasoned with mayonnaise. Serve on let- tuce leaf. POTATO SALAD. 1 pt. boiled potatoes. 3 hard-boiled eggs. 1 onion, minced. Chop onion fine, cut potatoes in cubes, cut yolks and whites of eggs in small pieces, or rings. Mix with cooked dressing-. Good everyday salad. Cut potatoes in balls with vegetable scoop for top of salad. One-half pound crisp ba- con makes a nice addition. SWEETBREAD AND CUCUMBER SALAD. 1 pair sweetbreads, cooked 2 medium sized cucumbers. and cooled. Peel cucumbers and stand in ice water for an hour, cut in dice almost half inch, break sweetbreads into small bits with silver knife, mix lightly, serve in cucumber boats on lettuce, with following dressing: 1 pt. double cream. 1/4 teaspoon salt. 4 tablespoons lemon juice. Dash cayenne. Whip cream solid, mix gradually the lemon and season- ing; fold into salad. VANDERBILT-SEWANEE SALAD. Soften Neufchatel with a little cream, season with pep- per and salt, color with violet color paste, delicate ; fill large celery sticks. With silver knife scrape off even; let stand in icebox to chill. Fill some sticks with yellow cream cheese softened and seasoned. When cold, cut with sharp knife in inch pieces and pile on lettuce. Garnish platter with small chrysanthemum oranges filled with cooked dressing made stiff with whipped cream. SPANISH SALAD. 3 good-sized tomatoes. 1 can pimento. 2 green peppers. 1 slice of each on lettuce with 1 Spanish onion. mayonnaise. ONE THOUSAND ISLAND DRESSING. Yellows of 4 hard boiled eggs, grated, 3^ cup olive oil, li/j cups Chili sauce. Grated onion to suit taste. SPAGHETTI SALAD. Take one-fourth package of spaghetti, broken into small pieces, boil in salted water until soft. As soon as tender, throw into bowl of ice water to bleach. When cold, dry on soft towel. Mix with it i^ently one boiled white potato, two hard boiled eggs, one-half cup each of chopped celery and sharp cheese, one-half teaspoon onion juice, one chopped pimento, two peeled tomatoes ; season to taste with salt, white pepper and paprika. Pour on all a generous quantity of salad dressing. Let stand for half hour to season. Ar- range on lettuce leaves with slice of tomato and half of stuffed olive on top of each. Serve cold with cheese wafers. ROQUEFORT SALAD. % cup Roquefort cheese. 3 tablespoons tarragon vine- 2 hard boiled eggs. gar. 1/2 teaspoon salt. V2 cup olive oil. 1/2 teaspoon paprika. 2 head crisp lettuce. Wash lettuce. Crumble cheese into very small bits. Run eggs through ricer. Make the French dressing. Blend carefully with the cheese and mix with lettuce until each leaf is coated. Serve in salad bowl with crisp wafers. FROZEN VEGETABLE SALAD. 9 large tomatoes. 1 tablespoon Worcestershire 1 stalk celery. sauce. 2 medium sized cucumbers. Y^ teaspoon grated horse rad- 1 green pepper. ish. 1 tablespoon grated onion. 1 cup cooked dressing. 1 cup whipped cream. Peel and cut fresh tomatoes in small pieces. Put in colander to drain. Peel cucumbers thick, cut through twice, make slices in quarters. Mix with tomatoes, add celery and pepper cut fine. Mix in sauce, horseradish and onion, sprinkle with salt. Then fold in lightly cooked dressing. Have melon mould ready. Put layer of salad and some of whipped cream, then layer of salad and cream, until mould is full. Pack in ice and salt for three or three and half hours. When ready to serve turn out on platter of pretty lettuce leaves. Garnish with pepper rings. Pass dressing. POINSETTIA SALAD (For Christmas). Place ring of pineapple on pretty lettuce leaf, drain can of pimentos and wipe dry. With scissors cut six long pe- tals with pointed ends and lay on pineapple to represent flower. Cut stamens from heart of lettuce and stand five or six in center. This makes a perfect flower. Serve with mayonnaise passed. BIRD NEST SALAD. Make soft cream cheese into little balls to represent eggs. Make nest of shredded lettuce. Put a spoonful of salad dressing in the nest, lay four or five eggs on top of this. Sprinkle with paprika. Neufchatel cheese makes pretty eggs, and may be tinted any delicate color. FROZEN CHEESE SALAD. 2 lbs. cottage cheese. 1 teaspoon Worcestershire 4 large tomatoes. sauce. 14 teaspoon salt. 1 cup cream. 14 teaspoon cayenne. 1 green pepper. Cut tomatoes in pieces, drain, cut peppers. Mix cheese with cream and seasoning.- Add tomatoes and pepper. Pack in mould; turn out and slice. 74 CHEESE LOAF. 1 tablespoon granulated "^^ cup cooked dressing. gelatine. 2 cups grated cheese. 2 tablespoons cold water. i/> cup chopped pecans. C tablespoons loir n:;wat:r. 1/2 cup stuffed olives. 1 cup whipped cream. Soak gelatin in cold water five minutes. Pour boiling water over gelatin and stir until dissolved. When cool add dressing, cheese, olives, nuts, and fold in whipped cream. Mould in oiled mould. Serve as a salad. ASPARAGUS IN PIMENTO RINGS. Put asparagus tips in cooked dressin-^ and chill on ice; carefully slip in round pimento ring or put in whole pimen- to. Serve on lettuce. SWEETBREADS AND TOMATO SaLAD. 1 lb. sweetbreads. 6 tomatoes. Cook and dice sweetbreads, cut off the tops of tomatoes and with a sharp knife carefully remove hearts and dice in pieces about the size of sweetbreads. Blend with cooked dressing and fill the tomato cups. Serve on lettuce leaves. Chicken may be used instead of sweetbread. CHEESE SALAD. V2 lb. American cream 4 tablespoons water. cheese. 1 teaspoon grated onion. 1 pt. whipped cream. Salt and pepper to taste. 1 tablespoon granulated gelatine. Put in half-dozen mall cups or moulds and chill. Serve with cooked dressing. SALMON WITH CUCUMBER DRESSING. 1 can salm.on, picked and 1 teaspoon salt. broken into pieces. 2 teaspoons sugar. 1 tablespoon gelatine, soak- 3 egg yolks. ed in i/j. cup cold water. 2 tablespoons vinegar. 1 teaspoon made mustard. 1 cup rich milk. Put milk in boiler. Beat other things together and add to milk. Cook until thick. Add gelatin to hot mixture. Lightly fold in salmon and pack in mold that has been dipped in cold water. Serve with cucumber dressing. 75 FROZEN TOMATO SALAD. 1 can tomatoes. 1 teaspoon Worcestershire 1 small onion. sauce. y^ cup celery. i^ teaspoon paprika. 1 teaspoon salt. 1 cup whipped cream. ~ Chop celery and onion and put on fire with tomatoes and cook until soft. Mash through a sieve. There should be one cup thick puree. Add salt, paprika, and when cold fold in one cup whipped cream. Put in mold and pack in salt and ice for three hours. Turn out and slice. Serve in slices on lettuce leaves. Neufchatel balls are pretty laid on the slice or around if in small molds. CUCUMBER DRESSING. 1 cup whipped cream. 14 minced onion. 1 tablespoon lemon juice. l^ teaspoon salt. 1 cucumber, chopped fine. Whip cream stiff. Lightly mix in other ingredients. HOLLAND HOUSE SALAD. Three grape-fruits pulled into large sections and ar- ranged on leaves of lettuce. One small bottle of marrons and two cakes of Neufchatel cheese mixed with cream and highly seasoned. Serve with mayonnaise. FRENCH DRESSING. A tablespoon of vinegar, a dash of cayenne, three table- spoons olive oil, one-fourth teaspoon lemon juice, one-fourth teaspoon salt. Into a chilled cup put the salt, pepper and lemon juice. To this add the oil, and lastly, stirring con- stantly, add gradually the vinegar. Lemon juice may be used instead of vinegar if desired. NEW WAY TO MAKE MAYONNAISE. Put one whole q%% in bowl. Beat into this one pint of Wesson or olive oil, add lemon juice, salt and pepper to taste. Add to mayonnaise when just finished, one table- spoon boiling water for each cup of mayonnaise, beat in and when cool place on ice. This prevents separation. 76 OUR FAVORITE DRESSING. Yolks of 14 eggs. 1 teaspoon black pepper. 1 cup vinegar. Dash cayenne. 14 cup butter. 1 teaspoon celery seed. y<± cup sugar. 1 teaspoon made mustard. 1 teaspoon salt. and a little onion juice if liked. Put vinegar and butter in double boiler. Beat yolks very, very lightly. Add other things to yolks. When vine- gar is hot, add eggs and cook until thick. When cold, add one pint whipped cream. Half of recipe makes enough for small family. This will keep for a week in refrigerator. Add whipped cream when ready to serve. CORN STARCH DRESSING. Yolks of two eggs. 1/2 cup of vinegar. 14 cup of corn starch. 1 cup boiling water. Mix corn starch and vinegar thoroughly. Add boil- ing water and cook over boiling water until very thick and smooth. Add yolks when ready to take from the fire. When cold add one pint of oil and the juice of two lemons, salt and cayenne pepper to taste. OIL DRESSING. 2 yolks (one cooked and 14 teaspoon salt. one raw). Pinch white pepper. 1 cup oil. Vt teaspoon mustard. Juice 1 lemon. Little onion juice. Beat raw yolk light, add the cooked yolk mashed. Then add oil gradually, little lemon at a time. Season and keep in cool place. One yolk hard-boiled ^%z will be best. Add whipped cream. SLAW DRESSING. Beat yolks of 3 eggs with 1 teaspoon com starch, dis- 1/2 cup sugar. solved in a little of the 2 tablespoons melted but- milk. ter. 1 teaspoon mustard. 1 teaspoon salt. 1/2 cup vinegar. 1 cup cream or milk. A little cayenne pepper, and lastly the whites of eggs beaten stiff. Cook in double boiler. 77 RUSSIAN DRESSING. 3 tablespoons mayonnaise. A little chives, cut fine. 1 tablespoon Chili sauce. A dash of paprika. 1 teaspoon tarragon vine- A little mustard. gar. A little salt. 1 chopped pimento. If too thick make thin with vinegar same as used in dressing. SUGGESTIONS FOR COMBINATION OF FRUIT AND VEGETABLES FOR SALADS. One small half grapef uit with large cavity in center filled with finely chopped cucumber. French or cooked dressing. Birthday salad made with banana and pineapple ring. Cut banana to stand like a candle in the pineapple ring. Grapefruit, celery and grapes. Banana balls and pineapple. Large strawberries and pineapple cut in strips. Serve on chicory. Shrimp and capers served together with French dressing. Shrimp, cucumber and stuffed olives. Half pear filled with Neufchatel balls and mixed nuts. Peaches filled with stuffed cherries. Grapefruit and marrons. Egg and celery chopped in small pieces. Oranges and celery. Apples, grapes and celery. Tomatoes sliced with Neufchatel filling. Called "To- mato Sandwich Salad." Chicken salad with celery and grapes. Chicken, apples, celery and grapes. CHEESE BALLS NO. 1. 1/^ lb. cream cheese. 1 teaspoon French mustard. 2 tablespoons cream. Season with pepper and salt and a little onion. Grate or mash cheese. Add mustard, cream and seasoning. Form into balls and serve on lettuce. They may be rolled in ground nuts. 7S CHEESE BALLS NO. 2. 1/2 cup milk. Salt and pepper to taste. 1 cup cream cheese. Put milk over fire in double boiler. Add cheese; stir until thick. Let cool, make into balls, put English walnut on each side and serve with salad or meat course. Ground and browned almonds mixed with cheese makes a g^ood combination. Make into balls and serve as above. CHEESE DREAMS NO. 1. Cut lightbread in thin slices. Cut cream cheese to make sandwiches. Cheese can be grated and put between. Brush over top with soft butter, run into stove until cheese melts and bread browns. Serve hot with meat course or salad. CHEESE DREAMS NO. 2. Cut small thin rounds of bread and cut cheese to fit, or put between two rounds of bread cheese filling. Saute in hot butter ; brown both sides. Cover for a minute when put in saucepan. You can use chafing dish for browning. CHEESE STRAWS. 1/2 lb. cream cheese. Salt and cayenne pepper, i egg. Flour to make soft dough. 3 tablespoons water. Mix all well; grind cheese if not soft enough for mash. Add ep:g, water and seasoning, make into dough. Roll thin and cut with pastry cutter. Make rings and fill with straws (after they have been baked in moderate oven). They are pretty plaited in sticks and baked. CHEESE BISCUITS. 1/2 lb. cream cheese. Dash cayenne pepper. V2 cup butter. 1 scant teaspoon salt. 2 whole eggs. Grate cheese, add beaten eggs, pepper, salt, also butter. Mix lightly into enough flour to make soft dough. Roll thin, cut and bake carefully until delicate brown. 79 CHEESE SOUFFLE. 1 cup bread crumDs. 1/2 tablespoon butter. 1/2 cup sweet milk. 1/2 teaspoon salt. 4 tablespoons grated Pinch cayenne pepper, cheese. Speck of soda. 2 yolks, 3 whites of eggs. Beat yolks very light, add bread crumbs, milk, cheese and seasoning. Fold in whites and bake in oven until brown. TOMATO RABBIT. 1 cup tomatoes. II/2 cup milk. 1 cup cheese. 1 tablespoon flour. Pinch soda. • Pepper and salt. Cook and serve on crackers while hot. 80 VEGETABLES Vegetables should always be cooked when perfectly fresh. If kept for any length of time they should be kept in a cool, dark place. Green, starchy vegetables must be cooked in boiling water with a little salt. Salt not only sea- sons, but helps to preserve the color. Time for cooking de- pends on age and freshness of vegetables. In studying the serving of vegetables we should use them with meats that harmonize. Usually two vegetables are served with a course. IRISH POTATOES— BOILED. Wash them well. New ones are best scraped. Peel old ones. Put in cold water to prevent discoloring. If wilted let stand in ice water for an hour. Cook in boiling, salted w-ater from twenty to thirty minutes. Pour off water. Sprinkle with a little salt to help absorb the moisture. Let stand on back of range with just enough opening in vessel for steam to escape. Serve with butter, pepper and salt or with a cream sauce. IRISH POTATOES— MASHED. Cook as above. Run through ricer. Season with but- ter, a little cream and beat very light and white. Serve this way or put in pan. Shape into a cone, make a little nest in top and put lump of butter in it. Smooth potatoes over this. Set in stove and bake light brown. Pretty served on platter after being put through ricer and garnished with a few egg yolks boiled and run through ricer also. POTATO SURPRISE. 1 pt. mashed potatoes 14 teaspoon celery, (use while hot). 1/4 teaspoon pepper. 1 tablespoon butter. Dash cayenne. 1 teaspoon salt. Vi> teaspoon grated onion. Let cool slightly. Add one yolk. Shape in balls. Fill center with peas or sweetbreads, seasoned (any cold meat will answer). Shape as croquettes or potatoes and fry in deep fat. 81 (6) FRIED POTATOES. There are various ways of preparing potatoes for fry- ing or sauteing. Cold, boiled potatoes made into cakes can be dipped in flour and sauted in butter. Parboil potato balls. Dip in hot fat and fry delicate brown. Cut potatoes in slices, cubes or latticed slices. Fry in deep fat. Drain on brown paper and serve at once. Use vegetable scoop for cutting small potato balls. Use the waste for creamed potatoes or run through ricer after cooking in salted water. Salad can be made of the pieces after they have been drained and cooled. POTATOES AU GRATIN. Cut potatoes in cubes. Cook as above. Drain and serve with cream sauce. One pint of sauce, one cup of cream cheese, two and one-half cups potato cubes. COLD POTATOES. Make white sauce. Pour over potatoes. Run in stove to heat. Serve with little chopped parsley over them. Cheese can be used the same as above. POTATOES IN THEIR JACKETS. Wash well and dry. Put in a hot oven and cook from fifty to sixty minutes. When soft break skin in one place and serve at once. STUFFED POTATOES. Cook as above. Cut off end carefully, keeping the hull from being broken. Scoop out potato. Season with but- ter, pepper and salt and a little grated onion. Fill hulls full. Run in oven in pan to season. Serve hot. Cheese may be used grated instead of onion, or both, if liked. BROILED POTATOES— COLD. Cut in slices or small pieces. Put tablespoon of butter in saucepan. When hot put in potatoes. Mix thoroughly with butter until fat is absorbed. Sprinkle with salt and serve at once. A little grated onion can be added to butter before putting in potatoes. 82 SWEET POTATOES. Boil sweet potatoes as you would Irish potatoes. Drain, mash, season with sugar and butter and a Httle cinnamon or any kind of spice you may hke. Put in pan. Run in stove to brown and serve. Sprinkle top with ground almonds and bits of butter. Stale cake crumbs ground and browned make them nice. Another Way to Make Sweet Potatoes Delicious. Prepare them as above with sugar and butter. Add one cup of old-fashioned walnuts, one-fourth cup of Sherry wine and put in baking dish. One cup of raisins may also be added. Serve in baking dish with meat course. Marsh- mallow on top makes a lovely meringue. CANDIED SWEET POTATOES. Boil or steam. Scrape, slice and put in pan with layers of butter, brown sugar and potatoes. Cook until candied in stove, or put in saucepan on top of stove and cook until thick syrup. Sweet potatoes can be wished, wiped and brushed with a little grease and baked in oven until mealy and soft. PUMPKIN. Cut in small pieces after peeling. Put on stove with just enough water to keep from sticking to vessel, as it contains so much moisture. Cook until tender and drain if there should be too much liquid. Season with butter and salt. Some fry in butter as you would squash. PARSNIPS. Wash, peel and boil until done. This requires about an hour. Cut lengthwise strips. Dip in butter, then in flour and saute on both sides until brown. They can be mashed as potatoes, mixed with an egg, seasoned and made into cakes, dipped in flour and sauted as above. S3- SQUASH. . Wash, peel and cut in pieces. Cook in salted water until tender. Drain. Season like okra, adding a little cream. Another way to cook squash : After boiling add season- ing and a little cream or milk and an onion, chopped fine. Put butter in saucepan and fry until brown. Small squash are so pretty to serve creamed squash in. Hull out center without peeling them. Cook the pieces as above and let the hulls steam until tender, but not long enough to spoil the shape. Season with cream, butter, pep- per and salt and a little grated onion. Fill cavities. Run in stove and let season. Can be served on individual plates or as an entree. SALSIFY. Wash, peel or scrape. Let stand in cold water for awhile. Cut in inch pieces. Boil in salted water, changing several times. When tender serve in cream sauce. GREEN CORN. Pick over carefully and brush with a little whiskbroom. Drop in boiling water (salted) and cook twenty to thirty minutes. Serve hot with butter. Can be cut from cob, put in vessel over hot water, seasoned and served hot. STEWED CORN. 3 cups corn. 1 cup water. 1 cup rich milk. 1 tablespoon butter. Cut corn from cob. Scrape out pulp. Put in stew pan with water. Cover and cook until tender, which requires about twenty minutes. Add butter and cream before taking from fire; also pepper and salt. CORN PUDDING. 2 cups com. 2 cups milk. 2 eggs. 1 tablespoon butter. 1 teaspoon salt. A little sugar. Grate corn from ear. Add eggs, melted butter, salt and sugar. Put in baking dish and cook until it thickens and browns. 84 CORN DROP CAKES. 2 cups grated corn. i scant teaspoon baking 2 eggs or 4 yolks, beaten. powder. 1/4 cup flour. 1 tablespoon melted butter. Season with salt. Beat eggs. Add corn. Sift bakin- powder with flour and fold into the mixture. Add butter and drop by spoon- fuls into hot fat and brown. FRIED CORN. 3 cups corn. 1 tablespoon fat or butter. Cut corn and scrape the pulp. Put drippings in spider. When hot add corn. Stir well and cook twenty minutes. Season with salt and pepper and serve in baking dish while warm. A little sugar added to corn helps the taste. ONION. Peel off outside skin. Cook in boihng, salted water until tender. Can be sen-ed whole seasoned with melted butter or cream sauce. If large, cut small pieces after boiled and serve with white sauce. SPANISH ONIONS— STUFFED. 6 medium Spanish onions. 1 cup water. 1 cup minced or ground 1 heaping tablespoon butter cold meat. Pepper and salt to taste. 1/2 cup bread crumbs. Parboil onions until tender or cut out the center before cooking. Chop the pieces. Add a few bread crumbs, some mmced ham, chicken or veal, or both. Season highly with salt and pepper. Moisten with melted butter. Fill cavities of onion, put in baking dish, pour over this a little water or cream. Put in stove and bake until tender and brown, after sprinkling top with bread crumbs. BROILED ONION. Slice one large Spanish onion, sprinkle with salt. Saute in melted butter until brown on each side. Serve on rounds of buttered toast. 85 CABBAGE. Cut cabbage in quarters. Pull open the leaves. Let stand in cold salted water thirty minutes. To one head of cabbage allow one-half pound of salt pork or bacon. Put meat in kettle of cold water, when boiling put in cabbage cut from the stalk. Cook in uncovered vessel for one-half hour. When done drain, season with salt and cayenne pep- per, pile on platter, put meat in center and serve. CABBAGE NO. 2 (CREAMED). Cut fine, let stand in water awhile, put into vessel of boiling water with salt. Cook ten minutes. Drain, add enough boiling water to cover and cook ten minutes more. Drain. Have ready white sauce, put into cabbage, season and serve hot. Can put in baking dish covered with but- tered bread crumbs and run into oven and brown. COLD SLAW. Shave cabbage, stand in ice water to make crisp. Drain, add cooked salad dressing and serve with vegetables. Hard boiled eggs garnish this nicely and add to the taste. Onion and celery may be added. GREENS. Mustard, kale and turnip greens are cooked the same way as spinach. It is necessary to pick and wash each leaf carefully. The old-fashioned way of cooking turnip greens seems the most popular, and some think it quite a treat to be able to enjoy the hog jowl and greens. Have meat boil- ing in water some time before adding greens. Cook until tender. Serve on platter with meat in center and poached eggs around border of dish. GREEN STRING BEANS. Old-fashion way to cook string beans, break into pieces. Let stand in cold water for a while. Put one half pound fat pork into a pint of cold water and cook for half an hour. Then add three pints of beans. Cook for one and half hours. If water should boil out add a little more warm water. Sea- son and serve on platter with pork sliced. 86 SPINACH. Pick, wash spinach, put in boiling water and cook until tender. Drain, season with salt, butter and pepper. Put in warm platter. Serve with hard boiled eggs cut in rounds and laid around spinach. Poached eggs are also nice with this vegetable. EGG PLANT. Boil until tender, cut in half, scoop out center. Mash pulp, season with salt, pepper and a little butter, a few drops cream. Fill shell, sprinkle top with bread crumbs and a small piece of butter and brown in oven. FRIED EGG PLANT. Remove skins, cut in thin slices and let stand in salt water for one-half hour. Dip in egg and fry in fat. CUCUMBER. Cucumbers are bitter near the skin. Peel thick and slice thin. Let stand in cold, or ice water without salt, as salt toughens them. Drain and serve on crushed ice. An onion sliced added to the cold water while standing improves the taste of the cucumber. They are often served together at table. FRIED CUCUMBER. Prepare as above, slice, drain and dip in salted meal with pepper added. Fry in butter a delicate brown. A lit- tle minced onion added to butter before cucumbers are put in improves flavor. Turn with spatula. Serve on toasted crackers or small rounds of bread sauted in butter. TURNIPS. Cook like carrots. After boiling in salt water ten min- utes drain, and pour fresh boiling water over them. Cook until tender, season and serve with white sauce. Cook turnips as above, when second water has been added season with fresh pieces of pork, a little sugar to soften the strong taste, cayenne and a little salt. Serve hot with com bread sticks. 87 STUFFED TURNIPS. 6 turnips, even in size. 2 teaspoons milk. 1 tablespoon butter. l/^ teaspoon chopped onion. 2 slices bacon. 1/2 cup fresh crumbs. Salt and pepper to taste. Boil turnips until tender, and cut off tops and scoop out center. Chop fine with bacon, onion, bread crumbs and milk and fry in butter. Put in turnip shells, sprinkle with crumbs, piece of butter on each and bake ten minutes. Nice way to cut turnips as a rose, steam until ten- der, color any shade. Serve creamed turnips in same. A perfect calla lily can be made of a thin slice of turnip pinned together at one side with carrot center, using parsley for stem. CAULIFLOWER. Take off outside leaves, cover with cold water and let stand half hour. Drain, cook in boiling water in uncovered vessel until tender. Pour a well seasoned creamed dressing over it. Do not season until done. It is often cooked in cheese-cloth bag to keep it white. BEETS. Wash well, cook without peeling. It requires one hour for cooking beets. Drain and rub off skins. Slice, serve with vinegar, pepper and salt. Some prefer them with su- gar and butter. OKRA. Cook whole if pods are not too large. Cut in smaller pieces if large. Cook in boiling water (salted), for thirty minutes. Drain, season with pepper, salt and drawn butter. A little vinegar improves taste. Okra can be dipped in batter and fried like oysters. It tastes very much like them. TOMATOES. There are a great many ways of preparing and serving tomatoes. The simplest way is to serve them chilled, peeled and sliced. Season with salt, pepper and vinegar, or sugar. They can be cut in halves or in sections to look like a pond lily and served with salad dressing. Pretty on lettuce leaf. 88 BROILED TOMATOES FOR BREAKFAST (GREEN). Wash, wipe and cut in inch slices. Dip in meal that has been salted and pepper added. Melt some butter in spider, when hot put in slices of tomato. When brown turn and brown other side. Serve on very thin slices of toast. Nice with poached egg on each slice. STEWED TOMATOES. 1 can stewed tomatoes. 2 tablespoons vinegar. V2 cup sugar. 1 tablespoon butter. If fresh tomatoes, peel, cut into pieces, add sugar, a lit- tle salt, and the vinegar. Cook until tender and thick. Add butter and serve with dinner. BAKED TOMATOES NO. 1. Select tomatoes near same size. Allow one tomato for each person. Wash, wipe and cut off top, scoop out center and fill the cavity with the tomato cut fine, seasoned highly with salt, pepper, onion, bread crumbs and a little chopped celery. Cold meat ground can be used with this mixture. Put tomatoes in pan with a little butter on each. Run in oven and bake twenty minutes. BAKED TOMATOES NO. 2. 6 tomatoes, as near one 6 mushrooms* size as possible. 1 tablespoon chopped pars- 1 heaping tablespoon bread ley. crumbs. 1 tablespoon butter. 1 tablespoon grated cheese. Pepper and salt. Cut the tomatoes in halves if large enough. Scrape out some of pulp and add to the mixture. When mixed fill to- matoes, place in buttered tin, season highly and bake in mod- erate oven twenty minutes. BAKED TOMATOES NO. 3. 4 large tomatoes. 2 tablespoons butter. 1/2 cup brown sugar. 1 tablespoon water. Scald tomatoes and peel. Put in baking pan, add sugar, butter and water and bake until done. 89 ASPARAGUS. Wash, scrape and let stand in cold water. Tie several stalks together and cook standing with bloom end up. It is more tender and takes less time to cook. Serve on toast with cream sauce poured over it. Canned asparagus needs only heating and is served in same way. Asparagus tips are pretty in bread cups with cheese sauce. Garnish with crisp parsley. BUTTER BEANS. Shell and let stand in cold water for a while. Cover with boiling salted water. Cook one hour. Serve with cream sauce or drawn butter. Can be pressed through potato ricer ; add a little cream, butter, pepper and salt. Put in pan, sprinkle with buttered bread crumbs and run in stove to season. GREEN PEAS. . Shell, cover with boiling water and cook thirty minutes in an uncovered vessel. Drain, season and serve hot. A litle sugar is sometimes an improvement. White sauce can be used with peas. CARROTS. Cut in squares or bars, boil in salted water. Drain well, season with salt and pepper and serve with drawn butter or cream sauce. SURPRISE BALLS. Take cold mashed potatoes, form into balls size of an egg, with spoon make cavity in each end large enough to put an oyster. Dip in beaten egg, roll in crumbs and fry in deep fat. Cold minced meat may be substituted for oys- ter. Serve with tartar sauce. STUFFED PIMENTOS. 1 cup cold potatoes. A little bacon, bread crumbs, 1 tablespoon hominy. onion juice, and Worcester- shire sauce. Mix all together and stuff pimentos. SCALLOPED POTATOES. Scallop as you do oysters, only add pimentos and grated cheese on top. 90 DRIED LIMA BEANS. Soak for several hours one pint of lima beans. Put in boiling water, let come to boil quickly, and simmer until done. Season with salt and butter. Black eyed peas are cooked the same way. BOSTON BAKED BEANS. Three and one-half cups of beans soaked over night. Parboil about ten minutes. Take from pot and add three- fourths pounds of salt pork, two tablespoons of black mo- lasses, and one teaspoon salt. Put in bean pot, cover with water in which beans have been cooked. Bake in slow oven for several hours, adding v.-ater when necessary. When done, remove cover and brown. MOLDED MACARONI. 1 ten cent box macaroni. 1/2 cup cheese. 1 cup of soft bread crumbs. 3 eggs. 1 cup milk. 1 tablespoon butter. 2 pimentoes or green pep- 2 tablespoons chopped nuts. pers. 1 medium size onion. 2 tablespoons chopped pars- ley seasoned to taste. Heat milk and add bread crumbs and butter. When slightly cooled add eggs well beaten and follow with other ingredients. Fill a one pound baking powder can with mix- ture and steam one hour. Can must be greased before mix- ture is put in. To steam place can in vessel of water so the water can circulate under can as well as around sides. Vessel in which can is placed must be closed. Remove from can, slice and serve with tomato sauce. ASPARAGUS cheese; 1 can asparagus tips. 1 cup yellow cheese. 1 cup blanched almonds. Make a thick white sauce, using asparagus juice with one cup sweet milk, one tablespoon each of flour and butter, add to this the cheese. Cut asparagus in three pieces. Put in baking pan. cover with cheese sauce with almonds cut in two or three strips added. Sprinkle top with soft bread crumbs and bits of butter run in over to season and brown. De- licious. 91 COMBINATION VEGETABLES, MEAT AND EGGS. GREEN PEAS AND ASPARAGUS TIPS. 2 cups green peas, 1/2 teaspoon minced parsley. 1 cup asparagus tips. Salt and pepper. 1 cup cream sauce. Boil peas and asparagus until tender, and serve with cream sauce. Garnish with parsley. MACARONI AND SAUSAGE. Cook macaroni with cheese as directed. V/hen almost ready to be taken from stove have some sausage balls of good country sausage made about size of marbles. Fry brown and put on top of macaroni. Let stand in stove to season and serve in baking dish garnished with parsley. DEVILED EGGS WITH TOMATOES. 6 eggs. 1 tablespoon butter. 1/2 teaspoon grated onion. 1 teaspoon corn starch. 1 pt. tomatoes. Cook tomatoes with onion, salt and pepper for a few minutes. Add butter and corn starch, cook five minutes longer. Beat eggs lightly, stir in tomatoes and serve on toast. STARCHED EGGS WITH FISH CUTLETS. 6 hard-boiled eggs. 1/2 teaspoon salt. 1 cup rich milk. 1 tablespoon minced parsley. 2 tablespoons butter. Dash of cayenne. 1 tablespoon flour. Slice egg in half lengthwise. Make sauce of milk, flour, butter, salt and pepper. Pour over eggs and sprinkle vv^th parsley. Serve with fish cutlets. GREEN CORN WITH GREEN PEPPERS, TOMATOES AND ONIONS. 6 ears corn; cut off half 3 tomatoes, peeled and cut and scrape. fine. 1/2 green pepper. 1 teaspoon chopped onion. Cook slowly for twenty minutes, or until reduced; sea- son, salt and pepper ; add one tablespoonf ul butter when tak- ing from fire. 92 TOMATOES STUFFED WITH CHICKEN LIVERS. 6 tomatoes. 1 pinch nutmeg. 6 chicken livers. 1 cup fresh bread crumbs. 1/2 tablespoon butter. 14 teaspoon salt. 1 tablespoon olive oil. l/i teaspoon cayenne pepper. 1/2 teaspoon minced parsley. 14 grated onion. Cut off the top of tomatoes, remove the inside with a spoon and chop up bread and livers (after being boiled). Then add salt, pepper, onion, parsley, butter and nutmeg. Fry in oil, put back in tomato shells, dust with bread crumbs and bake ten minutes. RICE SERVED IN TOMATO SAUCE. After rice has been cooked and cooled it can be made into pretty border molds to serve meats in or any creamed vegetable. It can be colored any shade with fruit paste. Green rice beds are pretty for broiled chicken or croquettes. EGG PLANT AND GREEN PEPPERS. Peel, cut in cubes and parboil egg plant twenty minutes. Drain, put in baking dish with alternate layers of well but- tered bread crumbs and finely minced green peppers. When the pan is full pour over this one-half cup white sauce sea- soned highly. Cover top with crumbs and bits of butter. Run in stove to bake covered. Take off top and let brown before sending to table. SUCCOTASH. 1 pt. butterbeans. 1 tablespoon butter. V2 cup cream. Salt and pepper to taste. 4 ears corn. Boil beans and corn until tender ; cut com from ear and mix with beans ; stir in cream, salt, pepper and butter. MIXED HASH. 1 pt. hashed turkey, chick- 1 tablespoon browned flour. en or beef. i/^ pt. stock. 3 small potatoes. 1 tablespoon butter. Heat butter, add flour and stock. When it starts to cook, add potatoes. Cook until potatoes are done. Put in chopped meat and serve on toast. 93 BEEF HASH WITH SPAGHETTI. 1 lb. spaghetti. 14 lb. cheese. 1/2 cup milk. 1 tablespoon butter. Make beef hash. When spaghetti has cooked wash and drain. Put in layers in baking pan with cheese and butter and a thick layer of hash between. Pour milk over this and bake until brown. GREEN CORN AND GREEN PEPPERS. Four ears corn boiled in salt water twenty minutes. Cut corn from cob. Cut peppers in halves, take out lining and seeds. Drop in boiling water while corn is cooking. When corn has been cut, season with butter, pepper and salt and set over hot water on stove. When peppers are tender remove from fire, cut in small pieces and mix wAth corn. Let stand until blended. Can be served in pepper cups or poured in baking dish. STUFFED PEPPERS. 6 green peppers. 1 tablespoon melted butter. 2 cups minced cold meat, 1 cup stock or water. chicken or veal. Salt and pepper. 1 cup bread crumbs. 1 cup tomato sauce. 1 small onion. Ham, ground. Cut tops from peppers. With scissors cut out lining and seeds. Stand in cold water one-half hour. Drain, fill with any cold meat minced fine, a little onion, butter, pep- per and salt and a few bread crumbs. Put in baking dish with cup of stock or water and bake one-half hour or more. Serve hot with tomato sauce. CABBAGE AND SAUSAGE (CREAM SAUCE), 1/^ head white cabbage. 1 tablespoon butter. 1/^ lb. sausage. 1 tablespoon flour. 1 pt. milk. 1 small cup bread crumbs. V2 pod red pepper. Cut cabbage fine, let stand in cold water one-half hour. Put in boiling water and drain after boiling fifteen min- utes. Add more water and cook ten minutes. Drain, add rounds of sausage fried. Put in baking dish and bake un- til seasoned. It may be served in the outer leaves of whole cabbage after being steamed. 94 EGGS AND BACON WITH CREAM SAUCE. 6 slices bacon. 1 tablespoon butter. 1 cup milk. V:i teaspoon flour. 6 hard boiled eggs. Dash cayenne. Make sauce with butter, milk and flour. Cook bacon crisp, cut eggs in half. Pour sauce over just before serving. CAULIFLOWER AND CHEESE. 1 cauliflower. 1 cup cream sauce. 1/2 lb. grated cheese. 1 tablespoon butter. 1/^ teaspoon red pepper. Boil cauliflower; when cold cut in pieces. Put in dish alternately with cheese and pepper. Pour over this cream sauce, add buttered bread crumbs and bake ten minutes. CAULIFLOWER AND MUSHROOMS SERVED IN GREEN PEPPERS. 1 head cauliflower. 1 cup cream sauce. 1 can mushrooms. 8 green peppers. Cook cauliflower as directed above. Saute mushrooms in butter. Have cup cream sauce ready. Cut cauliflower into small pieces, add mushrooms and sauce. Fill green peppers, after having put them in hot water for ten min- utes. Put in pan and run into oven to season. CAULIFLOWER WITH CHEESE. After cauliflower has been drained and cut into small pieces put layer into dish ; cover with cream sauce, sprinkle with cheese, another layer of cauliflower and sauce and cheese. Sprinkle with buttered bread crumbs and put in oven to brown. TOMATOES AND MUSHROOMS. 6 tomatoes. 1 onion. 1 can mushrooms. 1 cup bread crumbs. 1 cup tomato sauce. One can mushrooms sauted in butter. Wash and peel six tomatoes ; slice and put layer in baking dish, with alter- nate layer of mushrooms. When dish is filled cover with to- mato sauce highly seasoned with onion. Cover top with buttered bread crumbs and bake brown. 95 FRUITS. COOKING FRESH FRUIT. Pears, apples, peaches, and apricots are cooked in the same way. TO STEW APPLES. Pare, core and cut in halves. Put in sauce pan with small quantity of water. Cover and cook until tender, add sugar and stir in lightly so as not to break the pieces of fruit. More water is necessary for some apples than others. When this is the case pour off some before adding sugar. If desired slices of lemon can be put with apples. Cinna- mon gives them a good flavor. Cook pears and peaches in same way. TO BAKE FRUIT. If fresh fruit is used stew until tender. Put in baking dish with enough liquid to season, add sugar and any flavor desired, and cook until done. Meringue can be put on this, making it good and pretty also. Fruit may be baked in custard made from yolks left from meringue. This is de- licious. PRETTY APPLES. Pare and core nice sized apples. Make sirup, using two cups sugar and one cup of water. When sirup gets a little thick put in apples. Watch carefully, turning with fork until tender through. Take from fire, place on platter, when cool stick blanched almonds around them and fill cavity with cherries and nuts. Cook syrup until it jellies and pour over apples. Another way — Pare and core, put in hot syrup with three tablespoons maple syrup, and after filling the cavity with bananas, turn carefully until tender. Remove from fire and put one marshmallow on each apple. Run in oven to brown marshmallow. Delicious served with meats. Apples cooked in syrup and delicately flavored with mint extract are lovely to serve with meat — color green. 96 PEACHES AND PEARS. To use canned fruit, place in syrup after it is ready in baking dish, fill cavities with pecans, place marshmallow on each piece of fruit and run into stove to season. Serve with meat course. Can be used with whipped cream for dessert. BAKED APPLES STUFFED WITH DATES. Steamed or baked apples stuffed with orange and pine- apple. CINNAMON APPLES. 6 medium apples, peeled 2 bananas. and cored. 1 cup water. 2 cups sugar. V2 cup candy cinnamon drops. Make Syrup — When boiling put in apples stuffed with bananas two or three drops — then put into syrup, sprinkle rest of candy over apples. This makes a lovely pink color and gives a delightful flavor. Put in crystal dish and serve cold with meat course. Ginger may be used instead of bananas. SNOW BALL APPLES. Pare and core 5 medium- i/^ cup confectioners' sugar, sized apples, bake in sauce 10c worth of marshmallows. made by cooking. 1/2 cup boiling water until smooth. Pour over apples and bake until done. When taken from stove, roll in shredded cocoanut and serve cold. TO STEW CRANBERRIES. Wash one quart of cranberries, add half pint of boiling water, cover closely, cook six minutes, stir with wooden spoon, press through colander, add one pint sugar; simmer ten minutes. Serve hot or cold. When cold it will jell. PIE PLANT. Wash and scrape, cut in inch pieces, cover with water and heat to boiling point. Drain off water, add half as much sugar as fruit and cook six or eight minutes. Stew gooseberries same way. They require a little more cooking than pie plant. 97 (7) APPLE SNOW. 3 large tart apples. 3 egg whites. 1/^ cup powdered sugar. Stew apples quartered, and when tender strain and mash through sieve. Whip eggs dry and stiff, beat in sugar and then the apples. Pile on crystal dish, garnish with apple jelly and serve with one pint of boiled custard made from yolks. This can be served with orange or any other flavor and garnished with the fruit. Apples peeled, cored and filled with preserved ginger, orange marmalade, pineapple or cherries, put in baking dish with syrup and baked make a lovely dish to serve with meats. DRIED FRUIT. All dried fruit should be washed well in warm water. Soak in cold water until plump in appearance. Some dried fruit should be left in water overnight and cooked in water in which they are soaked until tender. Sweeten to taste and simmer five minutes. Serve hot or cold. Prunes should be soaked several hours before cooking. Cook dried plums, peaches, apples and apricots same way. Pineapple, pears and apples make a nice compote of fruit cooked in syrup and served in baking dish. PINEAPPLE AND SWEET POTATOES. 1 can pineapples. 4 sweet potatoes. Drain pineapple, cut in small pieces, cook potatoes and cut in pieces. Cook juice of pineapple /with one tablespoon of butter and one tablespoon of flour until thick, adding one-half cup sugar, mix fruit and potatoes in baking dish and pour over this the syrup. Run in stove to season and brown. CHOCOLATE BREAD PUDDING. 2 cups bread crumbs. 4 cups of sweet milk (evap- 2-3 cups cocoa. orated). 2 eggs beaten together. 2-3 cups sugar. Bake one-half hour in moderate oven. Serve with whip- ped cream. 98 MAKING FLOWER PETALS. CAKEMAKING. In making cake, there are a few important facts to con- sider. The success depends upon materials used. Always select fresh eggs and butter, the best and purest of baking pow- der, and a good grade of granulated sugar. Always sift if sugar is coarse. If the recipe calls for sweet milk, have it fresh ; if sour, have thick, good milk. Use the best grade of winter wheat flour. Have everything clean and in readi- ness when you begin to mix the cake. If in winter, have butter warm, but not melted, and keep the temperature of the cake the same. Do not let it get chilled or the butter mixture will separate. In summer, I find it an excellent idea to use a litle crushed ice to put the bowl in after the sugar and butter are well blended. I will give directions here for mixing the different, kinds of cake, and this is fol- lowed in all the recipes. If it is your desire to have cakes that are proof of your skill, or even if your ambition is just to serve simple pala- table cakes, you must learn one lesson at the outset — no part of it can be carelessly done. Measuring, mixing, bak- ing, all must have attention — correct, intelligent care is necessary — you should know what you are doing and why, if you want to be certain of success. Don't think I consider cakemaking a formidable undertaking. I do not, but I cer- tainly do consider it worth doing well and know from many years' experience how small things can ruin big ones. Out of this experience I want to give you a hint or two that I feel sure will help your future cake baking to success. The thing I want to stress first is measuring ingredients. Measure everything. If you use a marked measure do so carefully. If you use a cup or glass for your measuring, be very sure to employ the same size vessel for each in- gredient. Two cups are necessary — one for liquids and one for dry materials. Butter should be cold — cut it in small pieces and fill the measuring cup full, but do not pack. Flour is sifted, then put into cup with spoon. Fill cup to overflowing, then scrape 99 off even. Sugar is measured in the same manner. If milk is needed, you cannot, of course, heap up or level down, but you can, and many of you do, underfill the cup. If the recipe calls for a certain amount of milk, use exactly that — no more and no less ; a cupful is a cup filled full. Powdered material, cinnamon, baking powder, etc., is measured by spoonfuls when making things in quantities. Your recipe should tell you, and all good ones do, whether a level, heaping or rounded spoonful is needed. A heaping spoon means piling up, every particle the size spoon called for will hold. A rounded spoon must be piled full, then shaken gently until the powder is just rounded over the spoon. A level spoon is piled up and then smoothed off even. About Eggs. — Either measure or weigh eggs if you wish to always get the same results. See table of weights and measures on pages 9 and 10. DIRECTIONS FOR MAKING WHITE CAKE. First get pans ready. Cut white or light brown paper to fit bottom of pan to be used, brush with melted butter on bottom and sides; keep brush for this purpose. Sift flour, measure and sift four or five times with baking pow- der. Beat eggs stiff; cream butter; add sugar, and work very light; add alternately the milk, little at a time; the flour and whites; then the flavoring. Bake in layers or loaves, or large sheets. Turn out on linen cloth on firm foundation, remove pan and paper, leave to cool. WHITE CAKE NO. 1. 2 whites. V4> cup butter. % cups sugar. 1 teaspoon baking powder. 11/2 cups flour. 1/2 cup milk. Flavor with vanilla and lemon. WHITE CAKE NO. 2. 3 whites. 2 cups flour. 14 cup butter. 2 teaspoons baking powder. 11/2 cups sugar. 2-3 cup milk. Flavor with orange and lemon. 100 WHITE CAKE NO. 3. Whites 4 eggs. 14 cup butter. 1 cup sugar. 21/2 cups flour. 14 cup milk. 2 teaspoons baking powder. Flavor with orange, vanilla and lemon. NEVER FALL WHITE CAKE NO. 4. 5 whites of eggs well beat. 2 cups of sugar. 14 cup butter. 3 cups of flour. 1 cup milk. 3 teaspoons baking powder. If you wish a nut cake, add one pound raisins and meat of one pound. English walnuts mixed and dredged with part of the flour. Bake in two layers and when cold pour over them the milk of one cocoanut. Grate the cocoanut and put the cake together with that and the white icing. The yolks of the eggs with the same measure of ingredients can be used for a good yellow cake. DAISY WHITE CAKE NO. 5. 6 whites. 1%. cups sugar. 31/4 cups flour. %, cup butter. 1 cup sweet milk. 3 teaspoons baking powder. Vanilla and orange flavor. Bake in two layers. LADY BALTIMORE CAKE. Make six-egg white cake. Flavor with rosewater and ice with white icing. Put the following in filling: 1 cup raisins cut in pieces. V2 cup figs, if liked. 1 cup pecans or walnuts, cut. Mix with icing and put between cake. Ice plain and put fruit on top of cake. The same kind, only use raisins whole, nuts in half and figs in strips. GEORGE WASHINGTON CHERRY CAKE. % cups butter. 3 cups flour. 134 cups sugar. 1 cup milk. 1 teaspoon vanilla. 3 level teaspoons baking pow- 6 eggs, whites. der. Add one cup cherries cut in two or three pieces. Bake in loaf pan. 101 HICKORY NUT CAKE. 1 cup butter. 1 cup sweet milk. 7 egg whites. 3 level teaspoons baking pow- 3 cups flour. der. 2 cups sugar. One cup hickory nuts cut and dropped in after cake has been put in pan. Flavor with vanilla and orange. WHITE CAKE NO. 5. 8 whites. 4 cups flour, 2 cups sugar. 1 tablespoon cornstarch. 1 cup butter. 1 cup sweet milk. 3 teaspoons baking pow- der. Add nuts or cherries to batter if liked. Bake in two jelly tins, MY FAVORITE CAKE. 12 whites. 1 lb. sugar. 1/^ lb. butter. 5 level teaspoons baking pow- 1 cup milk. der. 1 lb. flour. Lemon, orange and vanilla. DIRECTIONS FOR MAKING YELLOW CAKE. First sift and measure flour and then sift as in white cake with baking powder. Beat yolks very, very light ; add half of sugar and beat again. Cream butter with the rest of the sugar, and then add to this the yolks. Then the milk and then the flour, flavoring last. Bake as you would white cake layer or loaf. Yellow cakes require a little more heat than white cakes. ORANGE CAKE. 3 egg yolks. 4 level teaspoons baking pow- 2 whites eggs. der. 2 cups sugar. 1 orange juice and grated 34 cup cold water. rind. 31/2 cups flour. 102 GOLDEN CAKE. 1/2 lb. butter. 1 lb. flour. 1 lb. sugar. 2 round or 4 level teaspoons Yolks 12 or 14 eggs baking powder. beaten light. 1 teaspoon orange. 114 cups sweet milk. 1 teaspon vanilla. Bake in layers or one sheet and put together with orange icing. YELLOW CAKE. 8 yolks. 1 cup sweet milk. 2 cups sugar. 1 tablespoon cornstarch. %. cup butter. 3 teaspons baking powder. 3 cups flour. Orange flavor. DIRECTIONS FOR MAKING POUND CAKES. Measure and sift as for other cakes. Beat yolks with half the sugar ; beat whites very stiff" ; add yolks to creamed butter mixed with half of sugar; then milk, flour and whites. Blend well and flavor with vanilla. CHEAP CAKE FOR SAUCE. 2 eggs. 1 cup sugar. 1/2 cup butter. • 1/2 cup milk. 21/2 cups flour. Orange flavor. 2 teaspoons baking pow- der. OLD-FASHIONED POUND CAKE. 9 large eggs. % lb. butter. 1 lb. flour (41/2 cups). Flavor with vanilla. 2 cups sugar. ONE-EGG CAKE. 1/4 cup butter. 2 cups flour. 1/2 cup sugar. 2 teaspoons baking powder. 1 egg. 1 teaspoon vanilla or lemon. 1/) cup milk. MAPLE LAYER CAKE. 1-3 cake chocolate. 1 teaspoon soda. 2 cups maple sugar. 2 eggs. 1/2 cup butter. 1 cup buttermilk. 21/2 cups flour. Melt chocolate over hot water. Dissolve soda in butter- milk; cream butter and sugar; add eggs, milk and flour; mix well ; fold in njielted chocolate last. Bake in two layers. 103 MAPLE FILLING. 11/2 cups maple sugar. 1 tablespoon butter. 1/2 cup sweet milk. Boil until it spins thread. Take from fire, beat until cold. DIRECTIONS FOR MAKING CHOCOLATE CAKE. Melt chocolate in double boiler. Measure and sift flour as many times as you would for white and yellow cakes. Mix beaten yolks with sugar to butter creamed with sugar. After adding flour and whites flavor and add chocolate last. CHOCOLATE CREAM CAKE. 3 eggs beaten separately. 3 level teaspoons baking 31/2 cups flour. powder. 134 cups sugar. i/^ lb. cholcolate melted over 1 cup sweet milk. hot water with 1 scant cup butter. 1 tablespoonful of vanilla. SUGGESTIONS FOR MAKING CHOCOLATE CREAM CAKE. In measuring butter by cups, cut the butter in little par- ticles while cold and fill the measuring cup with the par- ticles. Cream the butter and add to it one cupful of the sugar. Beat the yolks very, very light and add to them the remainder of the sugar. Now mix these two combina- tions of ingredients. To this mixture add the flour and the beaten whites of eggs, in alternation, as given in the general directions, blending in the chocolate and flavoring last. FILLING FOR CHOCOLATE CREAM CAKE. 4 tablespoonfuls of sweet 1 teaspoon butter. cream. 1 tablespoon each of cocoa and 1 cup XXXX sugar. vanilla. Mix thoroughly, put over a vessel of hot water and stir to a smooth cream. Let cool a little before spreading on cake, or it will run. 104 DEVIL'S FOOD OR CHOCOLATE. 2 eggs beaten separately, i/j cup butter. 2 cups sugar. 1 teaspoon soda dissolved 31/2 cups flour. in milk. 1 ' cup buttermilk. 1 teaspoon baking powder. l^ cake chocolate. Flavor with vanilla. ONE-EGG CHOCOLATE CAKE. 1 cup butter. 1 cup sweet milk. 1 cup sugar. 3 tablespoons cocoa or 1 egg. grated chocolate. 2 level teaspoons cinna- 2 cups flour. mon. V2 teaspoon soda. 1 level teaspoon each cloves 1 teaspon cream tartar. and allspice. Bake in sheet; cover with 14 nutmeg grated. icing. CHOCOLATE CAKE WITH POTATOES. 2-3 cup butter. 1/2 cup sweet milk. 2 cups sugar. 2 cups flour. 4 eggs (whole). 2 rounding spoons baking 1 cup hot mashed potatoes. powder. 2 squares melted chocolate. Add potatoes to butter, sugar and yolks creamed. DIRECTIONS FOR MAKING FRUIT CAKES. Get fruit ready the day before, and pour over wine or grape juice. Have almonds blanched and ground and pour over a tablespoonful of rosewater. Measure spices, put in cordial, add to this jelly, but do not stir after jelly is added. Plave flour browned in oven, cooled and measured. Cream butter and half sugar and beat yolks light with the other half. Add these to butter, then put in cordial, jelly and spices; alternately add whites stiffly beaten and one-half of flour, then chocolate. Sift flour over top layer of fruit, add to batter, sift again and so on until all the fruit has been added. Put in nuts. First line your pans with two layers of heavy brown paper cut to fit. Take strips of paper the depth of pans and carefully line all sides. Brush paper with fresh melted butter. You may have a little trouble in fitting the side strips smoothly; if so, slash them just enough to get a per- fect fit. 105 The pans are now ready for batter, which, of course, should be all mixed. Put this in pans with spatula and smooth in place. When pan is full, decorate top with nuts and fruit. Place pan on steel or iron griddle and put in oven of gas stove. Fix the rack nearly four inches from bottom of stove and under the rack put a pan of hot water. As this water only serves to keep some moisture in the air inside the stove, it need only be a small vessel. Two small hot water pans may be used if you like. Turn the blaze very low and keep it so. If you haven't a gas stove, of course, use a range. Put cake pan on griddle and set on bottom of stove with small pan of hot water on the side. Or you can set the griddle in a pan containing a small amount of hot water. When the cake is in and the stove started, shut the door and do not disturb it for one hour. Your cake must stay for sixty minutes absolutely untouched so it can season. After this it may be turned occasionally. From two and one-half to four hours are required for perfect baking. This depends on size of cake. When you think the cake is done run a straw from top straight through to bottom. If particles of batter adhere, leave it a while longer, but watch carefully. When done, remove from stove and leave in pan until almost cold. Then while the cake is still slightly warm, run knife around edge to loosen thoroughly from pan and turn out. Two or more cakes can be baked at once, as they never burn if care is taken, and care surely must be taken; but if the instruc- tions I am giving you are followed, success will be yours. You will be repaid for your trouble by having a soft, deli- cious fruit cake that any housekeeper should be proud to offer guests and family as proof of her skill. FRUIT CAKE. 2 lbs. seeded raisins. 1 small bottle maraschino 1/2 lb. citron. cherries and juice. 14 lb. dates. 1/2 lb. butter. 1/2 cup plum jelly. % lb. flour, browned and 1/2 cup strawberry pre- sifted with — serves. 1 teaspoon baking powder. 1/2 cup cherries. 8 eggs. 1 pound sugar. 106 PRESIDENT'S FRUIT CAKE. 12 eggs. 1/2 teaspoon nutmeg. 1 lb. sugar (2 cups). 1 lb. butter (2 cups). 5 lbs. raisins. 1 lb. flour (41/2 cups). 1 glass grape jelly. 1 lb. home-made citron. 1 lb. crystallized cherries. 1 tablespoon of melted 1 lb. crystallized pineapple. chocolate. 14, lb. orange paste. V2 teaspoon allspice. 1 lb. blanched and ground 1/2 cup cordial mixed with almonds. spices. 1 lb. pecans. 1 cup grape juice. 1 tablespoon cinnamon. I DIRECTIONS FOR MAKING SPICE CAKES. When whole eggs are used, mix as for pound cake ; when yolks only, mix as yellow cakes ; add spices to batter and then fruit if used. 1 cup butter. 2 cups sugar. 1/2 cup sour milk. 3 eggs. 1 teaspoon soda. 1 cup blackberry jam. 1 teaspoon cinnamon. 14 teaspoon allspice. 1/2 teaspoon nutmeg. 4 cups flour. Bake in two layers. Ice with seafoam icing. STRAWBERRY JAM CAKE. 3 eggs. 21/2 cups flour. % cup butter. 1 teaspoon soda. 34 cup jam. 1 teaspoon cinnamon. 1-3 cup buttermilk. Cream the butter and half of sugar. Color pink with color paste. Beat yolks light with the other half cup su- gar ; add to butter and sugar. Put soda in milk ; add with a little flour, and then the whites and rest of flour, then cinnamon. Lastly fold in the jam. Bake in layers or one sheet. Cover with white or green icing and mark in squares. Put a fresh strawberry on each square if in season. SPONGE CAKE. 6 eggs. 1 cup sugar. 1 cup flour. Juice of V2 lemon. Beat yolks light, add juice of lemon and half the sugar. Beat whites with pinch of salt, when light add half of sugar. Mix whites and yolks then cut flour in lightly. Bake in either loaf or lavers in moderate oven. 107 ROOSEVELT SPICE CAKE. 1 cup butter. 4 eggs. 2 cups sugar. 4 cups flour. 1 cup milk. 4 teaspoons baking powder. 1 teaspoon cinnamon. V^ teaspoon nutmeg. Bake in loaf or two layers. IMPROVED LADY McMILLIN CAKE. 1 cup butter. 2 rounded or 4 level tea- 2 cups sugar. spoons baking powder. Whites and yolks 6 eggs 2 teaspoons cinnamon, or 12 yolks beaten very 1 tablespoon (heaping) co- light, coa. 1 cup sweet milk. V2 teaspoon nutmeg. 5 cups flour. 1 cup blackberry jam. 1/2 cup cordial. Cream butter, add half sugar to butter ; beat very light. Beat yolks light with rest of sugar. Sift flour several times with baking powder, and add alternately with milk and whites. Mix spices and cocoa with cordial; add to batter; gently stir in jam last. SPICE CAKE. 1 cup butter, 1 teaspoon soda. 1 cup sugar. 2 eggs beaten together. 3 cups flour. 1 rounding teaspoon cinna- 1 scant cup of molasses. mon. 1 cup buttermilk. 1 scant teaspoon nutmeg. WAR CAKE. 2 cups brown sugar. 2 cups hot water. 2 tablespoons lard. 1 lb. raisins. 1/2 teaspoon salt. 1 teaspoon cinnamon. Boil all together five minutes after it bubbles. When cold add 31/2 cups sifted flour with 14 teaspoon baking pow- der. Add one level tablespoon soda dissolved in tablespoon hot water. Bake in two loaves. EGOLESS CAKE. 2 cups sugar. 1 teaspoon nutmeg. 1/2 cup fat ; pinch salt. 1 lb. raisins seeded and cut. 4 cups flour. 3 teaspoons baking powder 2 cups buttermilk. dissolved in 1 tablespoon 2 teaspoons cinnamon. of boiling water. 14 teaspoon allspice. Flavor with orange and vanilla blended. 108 CHEAP SPICE CAKE. 5 whole eggs. 2 tablespoons cocoa. 2 cups sugar. 1 teaspoon nutmeg. 4 cups flour. 1 cup of strawberry or 4 level teaspoons baking blackberry jam. powder. %, cup of fat. 1 cup sweet milk, 1/2 cup cordial. 1 tablespoon cinnamon. Dissolve spices in cordial. Mix as any other cake, add- ing jam last. DIRECTIONS FOR MAKING SPONGE CAKES. In making angel and sunshine cake, sift flour five times before measuring. Have bowl perfectly dry before beating whites. Have eggs cold and especially fresh for these cakes. Add pinch salt to whites. This toughens the fibre and helps retain the air, as the lightness of sponge cake depends mainly on the amount of air beaten into the eggs. Always fold in the flour; never beat after flour is added. When salt is added, beat whites until creamy. Add cream tartar and beat stiff; gently stir in the sugar, and then fold in flour. In sunshine, after the sugar has been added, put in yolks beaten light; then flour and flavoring. Bake these as you would layer cakes. I light my stove for all cakes when ready for oven if gas range is used. It requires from forty to forty-five minutes to bake the above cakes. When taken from oven must cool in pan inverted. There are pans sold especially for these delicate cakes for twenty- five cents. It pays to have them. Never grease them as you do pans for butter cakes. Some sponge cakes have baking powder. Then you would sift as for white cake. But always fold flour in last. ANGEL CAKE. 12 eggs beaten slowly, but 1 cup flour after sifting sev- not too stiff and dry. eral times. 11/2 cups sugar. 1 teaspoon cream tartar. Pinch of salt. SUNSHINE CAKE. Whites of 7 large or 8 1 teaspoon orange. small eggs, yolks of 5. 1 cup flour, measured after 1 cup sifted sugar. sifting 3 times. 1 scant teaspoon cream tar- tar. 109 FRUIT SPONGE CAKE. 7 eggs. 2 teaspoons baking powder. 114 cups sugar. 1 teaspoon lemon and va- 3 cups flour. nilla. 14 teacup cold water. Bake in two layers. FILLING. 1 minced orange. 1 can pineapple chopped fine. 1 banana — sliced. 1/2 cup sugar. Juice 1/2 lemon. Ice on top with the following icing: Take syrup of pineapple, boil with sugar, allowing two cups to one of juice, break two eggs to each cup of sugar, beat whites stiff, when syrup cooks thick and threads, pour gradually over the eggs; cook over steam to the right consistency to ice cake. Delicious. SPONGE CAKE. 5 eggs. 1 heaping teaspoon baking 1 cup sugar. powder sifted with flour 1 cup water. 5 times. 11/2 cups flour. Flavor to taste. Cook sugar with water until it is a thick syrup. Let cool and pour over well beaten yolks of eggs. Fold in flour, then the beaten whites, and flavor. Bake quickly in layers or in a sheet. WAR TIME SPONGE CAKE. Yolks of 6 eggs. 3 teaspoons baking powder. 1 cup sugar. 1/2 cup boiling water. 11/2 cups flour. Beat eggs and sugar very lightly together, add boiling water and then beat into the mixture the flour that has been sifted several times with the baking powder. Flavor with orange. CREAM FILLING FOR SPONGE CAKE. 1 pint sweet milk, put on to V2 cup of sugar. boil. 1 heaping tablespoon of 2 eggs. flour. Beat these last three well together. Just as the milk comes to a boil stir in one tablespoonful of butter and then the above mixture. Stir constantly until the cream thick- ens like mush. When cold, flavor to taste. Split the layers and fill. 110 SPONGE JELLY ROLL. Make a light sponge cake. Turn out on clean napkin. Spread with any kind of marmalade or jelly and roll up with napkin, turning back cloth each roll. Serve with foamy sauce. ORANGE ROLL. Make light sponge roll. Spread with orange cream, three oranges, pulp and juice, two cups confectioners' su- gar, one tablespoon butter. Stir over steam until creamy and put on roll while hot. Serve with orange sauce. "BRIDE'S CAKE." 15 whites. 5 teaspoons baking powder 2 cups sugar. sifted 5 times with 1 lb. 1/2 lb. butter (1 cup). of flour. 1 cup sweet milk. Almond and vanilla. WHITE CAKE. 14 whites. 1/2 lb. butter. 1 lb. sugar. 1/2 teaspoon soda. 1 lb. flour, 1 teaspoon cream tartar. 1 cup sweet milk. Vanilla and orange. Cream soda with butter; sift cream tartar with flour. SMALL CONFECTIONS— SNOW BALLS. 4 whites. Yo cup com starch. 1/^ cup sugar. 2 teaspoons baking powder. 1-3 cup butter. i/^ cup sweet milk. 1 cup flour. Cream butter and sugar, add gradually milk, flour and eggs. Put batter in six well buttered cups and steam one- half hour. Turn out, roll in powdered sugar, and serve with tutti frutti sauce. BROWNIES. 11/2 cup bro\\'Ti sugar. 2 eggs beaten very light. 1 scant cup butter. 2 tablespoons of buttermilk. 2 cups flour. 1 scant teaspoon of soda. 2 teaspoons cinnamon. 1 cup chopped dates. Y2 cup nuts. Drop in greased pan and bake. Ill COCOA FRUIT COOKIES. 2-3 cup butter. 1 full teaspoon cinnamon. 1 cup sugar. 2 eggs. 2 cups flour. 1 cup pecans chopped. 14 cup cocoa. 1 cup dates. 1 scant teaspoon soda. Cream butter, add sugar, sift the flour, cocoa, soda and cinnamon ; to the butter and sugar add the well-beaten eggs and flour, then dates and pecans. Drop by spoonfuls into a well-greased biscuit pan and cook in moderate oven. ENGLISH SHORT CAKE. Rub into one pound of flour four onces butter, four ounces powdered sugar, one egg and two spoonfuls cream enough to make a paste. Put currants into one-half and caraway seeds into other. Roll thin, cut into biscuits. Bake fifteen minutes. CRULLERS. 4 eggs. 10 oz. sugar. 11/2 lb. flour. 1/2 tablespoon grated nutmeg. 14 lb. butter. 1/2 teaspoon salt. Shortening enough to float the cakes. Beat yolks of eggs well, add sugar, salt and butter rubbed into part of the flour; add whites of eggs and sugar, making a stiff dough. Knead smooth after adding nutmeg. Slit like a gridiron with a sharp knife and run your fingers under every alternate strip, pressing the ridge toward one corner. Drop or lay on egg beater or croquette basket in boiling, shortening until pale brown. Lift out carefully, sprinkle with granulated sugar and drain on paper or cloth. DOUGHNUTS. 2 cups sugar. 1 cup milk. 2 eggs. 2 tablespoons of fat. 2 teaspoons baking powder. Flour enough to roll. Flavor with nutmeg and fry in hot fat. Use the small centers for balls. PECAN COOKIES. 1/2 cup butter. 3 teaspoons baking powder. 1 cup sugar. 1 cup chopped pecans. 1 cup sweet milk. 31/2 cups flour. Drop on greased paper in pan and cook as tea cakes. 112 ENGLISH COOKIES. 2 whole eggs or 4 yolks 2 cups flour with 2 tea- beaten very light. spoons baking powder. 1 cup sugar. % cup grape juice with 2 tea- % cup butter. spoons cinnamon and V2 teaspoon cloves. To this batter add one cup chopped raisins, three-quar- ters cup chopped pecans. Mix all well and bake in gem rings. LITTLE CAKES. 2 eggs whipped very light. 1/2 cup sweet milk. V2 cup butter. 2 cups flour with 2 teaspoons 1 cup sugar creamed well baking powder, with butter. Flavor with lemon or vanilla, mix well and bake in gem pans. OAT MEAL DROP COOKIES. 34 cup butter. 1 level teaspoon baking 1 cup white sugar. powder. 14 cup sweet milk. 1 level teaspoon cinnamon. 2 cups Quaker oats. 1 level teaspoon nutmeg. 114 cups flour. 1/2 teaspoon cloves. 2 eggs. 1 cup seeded raisins cut fine. 1 level teaspoon salt. 1 2 cup hickory nuts. Drop in buttered baking pan in spoonfuls some distance apart. If dough spreads too much add more flour. TEA CAKES. 3 eggs. 3 level teaspoons baking pow- 2-3 cup butter or 1/2 cup der. fat. 3 cups flour sifted 3 times 2 cups sugar. with powder. Beat eggs light, add sugar, then softened butter. Mix into flour and add enough flour to roll into soft dough. Roll thin, sprinkle with sugar, and cut with fancy cutter. Bake in quick oven. ALMOND CAKE. 14 pound almonds, blanch- Whites 5 eggs. ed, browned and y^ pound sugar (2 cups), ground. Beat whites stiff, add sugar and then almonds. Drop in greased pan. Bake in stove oven. Make in sheets and put together with whipped cream. 113 (8) ROLLED WAFERS. 3 eggs. 1 cup sugar. 1 full tablespoon butter. 1 pint flour. Beat yolks and sugar together, add whites beaten stiff. Then flour, put a small spoonful in wafer iron, cook and roll while hot. BREAD CRUMB CAKES. 1 cup sugar. 1 large cup flour. 1-3 cup shortening. i/? teaspoon soda. 1/2 cup sour milk. 1/2 teaspoon cinnamon. 1/2 cup raisins or dates. II/2 cups bread crumbs. Mix and drop in spoonful on greased tins. If desired add 14 cup of nuts. — (From Little Rock.) GINGER CAKES. Mammy's Ginger Cakes. 2 eggs. 1 cup sugar. 1/2 cup buttermilk, 1/2 cup fat. 14 teaspoon salt. 2 teaspoons soda. 1 pt. molasses. 1 tablespoon ginger. Rub with yolks of eggs; roll thin, cut with cake cutter and bake. FUDGE CAKE. 1 cup of sugar. 2 eggs beaten together. 1/2 cup of butter. 2 squares of chocolate. 1 cup of flour. 1 teaspoon vanilla. Pinch of salt. V2 pound pecans or black wal- nuts. Grease biscuit pan and bake in moderate oven. Cut in squares. JUMBLES. 3 eggs. 3 tablespoons sweet milk. 2 cups sugar. 3 cups flour sifted with 3 tea- % cup butter or fat. spoons baking powder. Roll thin, add more flour to keep from sticking, sprinkle with ground almonds and sugar and bake quickly. SOFT GINGER BREAD. 1/2 cup butter. 2 eggs. 1 cup molasses. 3 teaspoons baking powder. 1/2 cup sugar. 1 teaspoon ginger. 3 cups flour. i/i teaspoon cinnamon. 14 cup milk. Make and bake as cake, serve hot with sauce. 114 NO. 1. FIRST POSITION IN MAKING TUBE. NO. 2. SECOND POSITION IN MAKING TUBE. GINGER BREAD. 3/4 cup butter melted. 2 teaspoons baking powder. 11/2 cups sugar. 1 teaspoon salt. 34 cup milk. 1 full teaspoon ginger. 5 cups flour. Roll thin in sheets and mark with a grooved roller; sprinkle with sugar and bake in moderate oven. . GINGER SNAPS. Heat to boiling one cup of black molasses, one cup but- ter, two cups brown sugar, two tablespoons ground ginger, one tablespoon cinnamon, one teaspoon soda. When boil- ing take from fire and beat well. When cool, add two beaten eggs and flour enough to make stiff dough. Roll very thin and bake in a quick oven. GINGER BALLS NO. 1. 4 egg yolks beaten light 3 cups flour with one heap- (with part of sugar). ing teaspoon of baking 1/^ cup butter. powder. 1 cup sugar. 2 teaspoons cinnamon. V-2 cup sweet milk. 1 light cup of crystallized gin- 2 tablespoons grape juice. ger and raisins chopped fine. Bake in well buttered gem rings. MARGUERITES FOR LUNCHES. Juice of V^ orange. 1 cupful chopped pecans. 1 cupful sugar. 1/2 cupful cocoanut. 14 marshmallows. V2 cup candied pineapple. 2 eggs, whites. 1 box square saltines. Place orange and sugar in saucepan and boil to soft ball stage. Add marshmallows cut in small pieces, let stand until melted. Beat whites stiff and add to mixture; mix thoroughly and beat until it stiffens. Add the other things ; spread on saltines and bake in oven until deep straw color. CORN FLAKE CAKES. 2 eggs. ,1 cup sugar. 4 heaping cups corn flakes. 2 teaspoons vanilla flavoring. 1 cup pecans. Beat eggs very light, add sugar, flavoring, corn flakes and last nuts. This should be very stiff. Drop in scant teaspoonful on greased pan. Pile them up as they spread. One cup cocoanut may be used instead of pecans for a change. 115 ICINGS, FILLINGS, ETC. Mrs. Wilson's Decorative and Plain Icing. 4 whites of eggs. 1/2 teaspoon baking powder 21/2 cups sugar. and tartaric acid mixed 1 cup water. in the proportion of 1 1 teaspoon lemon juice, or part acid to 2 parts bak- ing powder. Cook syrup until it drops thick from spoon. Have whites beaten stiff and smooth with the half cup of sugar. Add syrup to eggs a little at a time, letting the last cook until it threads. After beating well, put over pan of hot water and add powder. Cook until it piles without sinking, to decorate. Plain icing will not require so much cooking. The decorative icing can be beaten back smooth with a spoon. Use lemon if preferred to powder. INSTRUCTION FOR USING ICING. When the icing is taken from the steam, gently fold until cool — if it stands uncovered any length of time the air will form a crust over the top. When not ready for use, lightly cover with wax paper — always use the top for filling if particles of crust should form. Icing should be like marshmallow and should stand firm between cake. The part for the top of the cake, if too stiff to spread nicely, must be beaten smooth with spoon before trying to ice with spatula. To color, put the amount for one color in plate — take a small portion with small spatula to the side, mix color de- sired thoroughly into this small amount, then gently fold into the rest. Never beat this, as it must stand firm for decorating. Make tube according to illustrations; tube should be about one-half full, fold the top well and hold in palm of hand so as to be comfortable. When a flat leaf or petal, such as a rose, is needed, cut the V shape as in illus- tration No. 6. Cut tube before filling — always hold the tube so the point will be on a direct line with the thumb — do not press until tube is in place where you wish the leaf. With a slight pressure of hand the leaf will be formed. 116 No. 3. MADE TUBE. NO. 4. PLACE IN WHICH TO PIN TUBE There are only two kinds of tubes — one V shape and the other M shaped with two points. The V can be cut small or large, making the different sizes of leaves, the two points making the long petals for daisies, chrysanthemums and carnations. Any way you hold this tube it makes the long, narrow leaf by moving hand toward the body until the petal is formed to represent the flower desired. Be sure to have tube well closed and folded to fit the palm of hand, keeping all of the icing in front of thumb. By a lit- tle practice this will become easy and after learning how to make the different petals one can soon put them together to form the flowers. Molded flowers are made by making candy fondant or adding XXXX sugar to this icing. Work into a dough and with the fingers you can form any shapes you may wish. See hats in illustrations. Make also buttercup centers, col- oring yellow; morning glories, etc. CREAM ICING. The advantages of these simple little icings are many. In the first place, they are inexpensive as they contain no eggs. They are easily and quickly made and do not require tedious standing over the stove. One important feature is that there is not a particle of waste. The icing that may fall down on the side of the cake and on platter can be taken up with spatula and put back into bowl. If the icing should be stiflf add a little cream. After a little practice one can make this icing to perfection. The XXXX sugar called for in the recipes is a sugar having the consistency of flour and is known as confec- tioners sugar. Powdered or XXX has a little grain; it can be detected by rubbing between forefinger and thumb. Any one of these icings makes a delicious filling for a layer cake, and is especially good when combined with pe- cans, almonds, raisins or home-made citron. Spread the lower layer of the cake with half of the amount of icing. When this has set, scatter over it first one ingredient of the filling, as the raisins, then another, as the pecans. With the spatula spread on top of these the remainder of the icing and on this place the second 117 layer of the cake. By this method of scattering the nuts and fruit the icing is not discolored and the different in- gredients are evenly distributed. It will be noticed that if one wishes to make both filling and frosting, double the amount called for by the recipe is required. This double amount can be made in one cook- ing, but time is gained by making the filling and frosting separately on the principle that the bigger the bulk to be cooked the longer the time required. If the recipe is as- sembled at the beginning more time is necessary for the first cooking. The half set aside while the filling is being built on the cake must eventually be returned to the stove to be softened. As the same bowl may be used for the second recipe Vs^ithout washing, it is advisable to merely measure into it the ingredients for the frosting and prepare them when desired. CREAM ICING. 8 tablespoons evaporated 2 tablespoons butter. cream. 1 teaspoon vanilla. 4 cups XXXX sugar. Cream butter and add sugar and cream. Put over hot water, add vanilla and stir into creamy icing. When taken off, let cool a little before icing cakes. If it gets stiff, beat, and if necessary put back over hot water. This can be kept several days. If too hard after cooling, add cream. To make chocolate icing, add cocoa to taste. BROWN SUGAR ICING. 4 tablespoons sweet cream. 14 cup butter. 2 cups light brown sugar. Mix as above, adding cream a little at a time. YELLOW ICING. Yolks 4 eggs beaten light. 1 cup water. 2 cups sugar. Cook syrup until it drops from spoon, beat gradually into eggs, cooking syrup all the time until the last is used. When cool, flavor with orange and spread between cake be- fore it gets stiff. Nuts can be added to filling. 118 NO. 6. FINISHED TUBES. SHOWING CUTTINGS. SEAFOAM ICING. Whites four eggs. 2 tablespoons corn syrup. 2 cups light brown sugar. 1 tablespoon butter. 2 cups white sugar. i/o teaspoon cream of tartar 1/2 cup evaporated milk. baking powder. Moisten sugar with milk, add syrup and butter. Cook to soft ball stage. Beat whites stiff and pour over them this mixture little at a time; add baking powder after taking from stove. Beat until it creams ; add nuts if desired. Spread on cake. Good. FILLING CHOCOLATE. 1/4 lb. chocolate. 3 cups of sugar. 1 cup of milk. 4 eggs yolks. 1 tablespoon butter. Put sugar, milk and eggs on to cook. Boil five minutes, add butter and take from stove. Have chocolate melted and add when mixture is cooling. CHOCOLATE FUDGE FILLING. 3 cups granulated sugar. 3 tablespoons of chocolate or 11/2 cups sweet milk. cocoa. 1 full tablespoon of butter. Boil until forms a soft ball in cold water; add butter and take from fire; beat into a creamy state and put on cake. Add nuts to filling. CARAMEL FILLING. 3 cups sugar. 1/2 cup caramel syrup. 11/2 cups milk. 1 tablespoon butter. Put milk and three cups sugar on fire. Watch carefully. Caramel the one-half cup sugar in iron or steel spider and when it boils up pour into milk and sugar while boiling; when both are the same heat the caramel sugar will not crystallize. Cook until forms soft ball in cold water. Put in butter; take from fire. When cools a little, beat into a creamy state and put on cake. Should it get too stiff, add a little cream. WINE FILLING. Whites of 3 eggs. 1 cup sugar. 6 yolks. 1/2 cup butter. 1/2 cup chopped pecans. 1 cup home-made wine. Cook over steam until thick and add pecans. 119 LEMON CREAM. Grated rind and juice of 1 tablBspoon butter. 2 lemons. 3 whole eggs. 1 tumbler of sugar. Cook in double boiler until thick as honey and put be- tween cake. MILK FILLING. 10 tablespoons of sweet 1/2 cup sugar, milk. Boil six minutes and beat until cool. PINEAPPLE FILLING. 1 pt. can pineapple. 1^4 box gelatine. .1 cup sugar. Put on stove and boil until thick. CHARLOTTE RUSSE FILLING FOR SPONGE CAKES. 1 cup double cream. 1 egg white. 1-3 cup sugar. 2 tablespoons of vanilla. Whip cream until stiff, beat eggs stiff and add sugar to eggs ; whip until light. Fold in the cream, add flavoring and put between cake and on top. Serve same day it is made. ALMOND PASTE FOR ICING CAKE. Four ounces almond paste ; yolks two eggs. Beat yolks light, add paste and mix well. Dust board with XXXX sugar. Roll out paste the desired thickness, spread over cake and let dry; ice over top. This keeps cake moist and gives it a nice flavor. ALMOND PASTE FOR MOULDING. 1/2 lb. pulverized sugar. 1 tablespoon strained lemon 3 tablespoons brandy. juice. 1/^ lb. ground almonds. Put all in stewpan over the fire and stir constantly seven or eight minutes; mold while hot. Can be colored before cooking if desired. Line molds for cream with this paste. CAKE FILLING. 1 cup sour cream. 1 cup sugar. 1 cup nuts. Cook slowly until thick and dries when beaten in saucer. 120 PUDDINGS AND SAUCES. BOILED CUSTARD. 1 pint milk. 3 egg yolks. Pinch salt. 1 cup sugar. 1 teaspoon butter. 1 tablespoon com starch. Put milk in double boiler, add salt and butter. Mix corn starch with a little cold milk. When milk is ready to boil stir in corn starch, then the yolks that have been well beaten with sugar. Cook until thick ; add whites beaten stiff just before taking off fire or pour over them and fold into the custard. This is good without whites and a nice way to use yolks. Fruit may be added to this or served in glasses over fruit. This is a good foundation for corn starch pudding, cabi- net pudding, using double quantity of corn starch. Make meringue of whites. BAKED CUSTARD. Two eggs beaten with two tablespoonfuls of sugar and then added to one pint of scalded milk. Flavor with va- nilla. Bake for one-half hour or until it will no longer coat a knife blade. MARY'S PUDDING. Make boiled custard, using yolks only. One cup seeded raisins ; one cup home-made citron cut in small strips ; one- half pound lady fingers or pieces of stale cake. Line a buttered mold with the cake, then layer of raisins and citron, another of cake and so on until it is filled. Pour over this the custard. Set in pan of hot water and put in oven to season and make firm. Serve with home-made wine sauce. FOR BREAD PUDDING. Fill a pudding dish with thin slices of buttered bread into which raisins have been pressed. Pour custard mix- ture over and bake. 121 LEMON PUDDING. 8 egg yolks. i/i lb." butter. 1 lb. sugar. Juice of 3 lemons. Put all in double boiler. Cook until consistency of cream. Line bowl with lady fingers, pour pudding over them. Make meringue of whites and put over top. Brown a light color in oven. Whipped cream may be used instead. This makes a delicious filling for cake. GINGER PUDDING. 3 eggs. V-2 cup buttermilk. 4 cups flour. IV2 teaspoons ginger. 1 cup brown sugar. 1 lb. raisins. 1 cup butter. V2 lb. citron. 1 cup molasses. 14 lb. almonds. Stir one teaspoon soda which has been dissolved in hot water into milk, beat this with molasses ; add molasses and milk while foaming to yellows, sugar and butter; then one and a half tablespoons ginger ; spice to taste, then flour and whites alternately. Batter must be very stiff. Flour raisins and citron, cut fine. Blanched almonds cut fine. Mix all with batter; put into buttered molds, not too full, and steam two or three hours. Serve with hot sauce. DELMONICO PUDDING. One quart milk, three tablespoons corn starch dissolved in cold water, yolks five eggs beaten light with six table- spoons sugar. Boil three or four minutes until thick, pour in dish and bake half hour. Beat whites stiff with six tablespoons sugar; put on top and brown. CONTINENTAL PUDDING. 1/2 cup butter. II/2 cups flour. 1 cup sugar. 1 teaspoon cinnamon. 3 eggs beaten well. 1 teaspoon nutmeg. 1/2 cup buttermilk. 1 cup jam or preserves. 1 teaspoon soda. Bake in pan. Serve with caramel sauce. CARAMEL SAUCE. Caramel one cup sugar, add one cup boiling water, sim- mer gently ten minutes. Add one teaspoonful butter, one teaspoonful vanilla. 122 CREAM PUFFS. 1 pint water. 4 oz. pastry flour. 2 oz. butter. 4 eggs. Put water and butter over fire; when boiling, add quickly the flour; beat until smooth. Take from fire and let cool. Beat into this one egg at a time, mix and beat thoroughly. Drop by spoonful into a greased pan ; bake in moderate oven forty minutes. Filling For Cream Puffs. 1/2 pint milk. 3 tablespoons sugar. 1 tablespoon corn starch. 1 tablespoon vanilla. 3 egg yolks. Cook over hot water. Let cool and fill puflFs. Split on sides. Add chocolate to this mixture to make a change; also pecans or hickory nuts. SPICE PUDDING. 1 cup butter. 14 teaspoon nutmeg. 3 cups flour. 1 cup sugar. 1 cup buttermilk. 1 cup molasses (New Or- 2 eggs beaten together. leans). 1 level teaspoon cinnamon. 1 teaspoon soda. Serve with hot sauce. EGOLESS SHORTCAKE. 2-3 cup milk. 4 level teaspoons baking pow- 2 scant tablespoons but- c^er. _ , ,^^^- Flour to make soft dough. ^ tablespoons sugar dis- solved in milk. Roll out not too thin and bake in cake pan, not too hard. When cool and just before serving place sweetened berries between. Serve with whipped cream. TAPIOCA PUDDING. Put three tablespoonfuls of granulated tapioca in a pint of cold milk in the double boiler. When the tapioca is trans- parent (in about twenty minutes) add four tablespoonfuls of sugar and one beaten egg. Cook five or six minutes longer till thick and take from the fire. Flavor with va- nilla or lemon. May be made the day before. 123 DELICIOUS JAM PUDDING. 1 cup jam. 1 cup sugar, 1/2 cup butter. 4 eggs. Bake in stone dish fifteen minutes. Serve hot with whipped cream. FIG PUDDING. 1 lb. figs chopped fine 3 eggs. and flavored. 1 cup sweet milk. 1/2 lb. suet. 1 cup maraschino cherry 1/2 lb. bread crumbs. juice. 1/2 lb. sugar. Mix eggs, sugar and milk, then bread crumbs, then suet and figs. Add one teaspoon baking powder. Steam in large mold or in individuals. Steam for two and a half hours and serve hot with rich sauce. JOHNNIE'S DELIGHT. (Cheap Plum Pudding.) 2 cups stale bread crumbs. 1/2 cup chopped beef suet, 1 cup molasses. 1 cup raisins. 1 cup milk (sweet). 1/0 cup flour. 1 teaspoon cinnamon. 1 egg. 1/2 teaspoon cloves. I/4, teaspoon soda. 1/2 teaspoon nutmeg. Mix well and steam three hours. Leave three or four inches in can for dough to rise. Serve with hot sauce. BISHOP WHIPPLE PUDDING. 1 cup chopped nuts — pe- 2-3 cup flour. cans best. 2 eggs. 1 cup chopped dates. 1 teaspoon baking powder. 1/2 cup sugar. Mix as cake, except beat whites and yolks together and bake in biscuit pan. Break in pieces while hot and sprinkle with powdered sugar. Serve cold with whipped cream. ORANGE PUDDING. Bake sponge cake in sheet; cut into two pieces. Put a layer of sliced orange sections between, sprinkle with su- gar, cover with meringue and put in oven to brown. 124 SOUTHERN BLACKBERRY PUDDING. 1 qt. blackberries. 1 teaspoon baking powder. 1 cup flour. 1/2 teaspoon salt. Dip berries in water, then in flour in which the baking powder has been sifted. Put into cheesecloth bag, drop into boiling water and cook for thirty minutes. Serve with following sauce: Sauce. 1 cup sugar. Several teaspoons cream. 14 cup butter. Mix together and pour over pudding. Serve hot. BREAD PUDDING. 3 eggs. 1 tablespoon butter. 1 qt. milk. A little lemon and nut- 1 heaping pint bread meg. crumbs. Pinch salt. lyo cups sugar or to taste. Soak crumbs until soft and measure, add yolks and beat until light, then add other ingredients. Bake until custard sets, then make meringue of whites, with a table- spoon sugar to each white. Bake to a light brown, spread wath jelly and put meringue on top. CARAMEL PUDDING. 6 tablespoons white sugar, 3 tablespoons sugar. browned to syrup in V2 cup milk. iron saucepan. 1 teaspoon vanilla. 3 eggs beaten together. Beat together, pour sauce in six cups and the mixture over it. Set in pan of hot water; cook twenty minutes. CHOCOLATE PUDDING. 1 qt. milk. 1 tablespoon grated choco- 5 eggs. late. 10 tablespoons bread 1 cup sugar. crumbs. 1 tablespoon butter. Scald milk, add bread crumbs and sugar; cook five min- utes. Take from fire and pour over the grated chocolate. Stir until dissolved. It will take about ten minutes. Add vanilla to taste. Add butter, then the well-beaten eggs; bake until firm in a pan of water. When done, cool and chill. Serve with whipped cream. 125 MARSHMALLOW PUDDING. Soak one-half box of gelatine in one-half pint of cold water fifteen minutes. Pour over this one-half pint of boil- ing water; stir on stove until gelatine is thoroughly dis- solved. Beat whites of four eggs stiff and dry. Add one scant cup of sugar. When gelatine is cool beat gradually into eggs. Flavor with anything you like, though vanilla is always good. Divide this color one-half pink or green. Put filling between two layers — nuts, cherries, any fruit you want. Line a mold or pan with oil paper and set in ice to ripen. Serve with whipped cream sweetened and flavored. ENGLISH PLUM PUDDING. 6 eggs beaten very light. 2 tablespoons fresh lemon 2 cups brown sugar. juice. 34 lb. beef suet or butter. To this add— l^ lb. bread crumbs. 1 lb. Sultana raisins. 3^ lb. flour. 1 lb. seeded raisins. 1/2 cup sweet milk. 1 lb. currants. 1/2 cup maraschino cherries.1/2 lb. pecans. Dissolve in cherry juice. 1 lb. home-made citron, or- 14 teaspoon cloves. ange paste, pineapple 2 teaspoons cinnamon. and cherries. 1 teaspoon nutmeg. Mix all well, put in well-greased quart buckets, steam three or four hours. Serve with sauce. CHRISTMAS PLUMB PUDDING. 2 lbs. currants. 1 lb. beef suet or butter. 2 lbs. raisins. 1/^ lb. bread crumbs. 1/2 lb. citron. 1 cup molasses. 1/2 lb- almonds. 1 cup maraschino juice. 1/2 lb. cherries. 1 tablespoon salt (if suet is 1/2 lb. pecans. used). 1 lb. brown sugar. 2 teaspoons cinnamon. 1 lb. browned flour. 1/2 teaspoon cloves. 8 whole eggs. 1 grated nutmeg. 2 teaspoons baking pow- der sifted with flour. Mix suet and sugar well together, then molasses, eggs and crumbs. Add fruit last. Steam for three hours in well-buttered one-pound baking powder cans. This will make eight. Serve with this brown sugar sauce with wine. 126 BLACKBERRY JAM PUDDING. 1 cup sugar. 1/2 cup blackberry jam. 1 heaping tablespoon but- 2 tablespoons flour. ter. V2 cup cream. 2 eggs beaten separately. Cream butter, add sugar, add yolks, then jam. Beat well, add flour, cream and jam. Bake forty-five minutes. APPLE JELLY SAUCE FOR FRUIT PUDDING. 2 egg whites. 2 tablespoons sugar. y2 glass apple jelly. Beat eggs stiff with sugar, add jelly and beat all until very light. CHERRY SAUCE. 2 heaping cups of sugar. 1 pint boiling water. 1 tablespoon corn starch 1 cup mashed cherries. mixed with sugar. 1 tablespoon butter. Cook until smooth and thick. Serve hot. CREAM SAUCE. 2 eggs. 1 lemon. 1 cup sugar. 1 cup grated apple. Beat the yolks and sugar, add rind and juice of lemon, then the beaten whites and the apple gradually. Cook three minutes over boiling water, stirring constantly. HARD SAUCE. 14 cup butter. 1 teaspoon vanilla. 2 cups powdered sugar. Cream butter until very light, gradually add sugar, then flavoring, and lastly whites of eggs beaten until stiff and dry. FOAMY SAUCE. y2 cup butter. i/^ cup boiling water. 1 cup powdered sugar. 1 egg white beaten stiff. 2 tablespoons vanilla. Cream butter and sugar, add vanilla. Just before serv- ing add boiling water, stir well, then add whites, beat all into foam and serve at once. 127 WINE SAUCE. 1 cup sugar. l^ cup butter. Cream sugar and butter well. Put over hot water and add one-half cup home-made wine. CHOCOLATE SAUCE. 1 cup white sugar. 1 teaspoon butter if you use 11/2 cups rich milk or cream. milk without cream. 14 cake chocolate. Put milk, sugar and chocolate in double boiler. Cook until smooth. Flavor with vanilla. MERINGUE SAUCE. 3 egg whites. 1 cup water. 11/2 cups sugar. Vanilla to taste. Cook syrup until it threads, pour over stiffly-beaten whites; add flavoring. ORANGE SAUCE. 2 cups XXXX sugar. V2 cup butter. Juice of 2 oranges, grated 4 egg whites. rind of one. Cream butter and sugar, add two tablespoons cream, stir over hot water until well blended. Add orange and grated rind. If you want cold sauce, add the beaten whites after cooling; if hot, add at once. Pineapple and lemon sauce may be made the same way. YELLOW SAUCE. 3 egg yolks beaten light. 1 tablespoon corn starch. 1 cup sugar. 1 tablespoon butter. 2 cups sweet milk. Flavor with vanilla and orange. Cook as a custard. Serve hot. TUTTI FRUTTI SAUCE. 8 tablespoons cream. 1 cup raisins. 1/2 cup butter. 1 cup pineapple and cherries. 2 cups light brown sugar. 1 cup nuts. Serve cold as hard sauce or hot as desired. 128 PUFF PASTE. 2 cups flour. 1/2 cup ice water. 1 cup butter. 1 teaspoon salt. Wash butter well. Take out one tablespoon, put the rest in refrigerator. Sift salt with flour, put in tablespoon butter. With the tips of fingers mix into stiff dough with ice water. Knead until smooth. Roll out into oblong pieces. Put the rest of butter in the center, fold sides and ends over the butter. Let stand ten minutes, roll again with light quick strokes. Fold the ends to center and then fold again. Turn and roll as before, always letting it stand be- tween rolling. After rolling several times cut into shape, chill, and bake in hot oven. This can be cut in rounds one-fourth inch thick, put two rounds together, cut out center of top with smaller cutter. Use this for top after the cases are filled with creamed meats or vegetables. CREAM PASTRY FOR ROLLS, DUMPLINGS AND SOME FRUIT PIES. 1 pint flour. 1/2 cup butter and fat mixed. 1 spoon salt. Sweet milk enough to 2 spoons powder. make soft dough. 1 tablespoon sugar. POTATO PASTRY. 1 cup potatoes (Irish). Pinch salt. 1 cup flour sifted. Cook potatoes and thoroughly mash and mix with flour while warm. Roll out in rounds, fill with blackberries and drop in boiling hot water for thirty minutes. Serve with rich sauce. APPLE DUMPLINGS. Cut pastry in rounds with saucer. Cut apples in pieces ; put in center, with sugar, a lump of butter, little cinnamon or lemon juice. Bring the dough over the fruit and press together in middle. Fill pan with these, sprinkle with su- gar and butter, pour over water enough to make a syrup. Cook until done. Serve with hard butter sauce flavored with sherry or vanilla. All fruit may be used this way. Combination fruit sometimes makes delicious dumplings. 129 (9) PLAIN PASTRY. Pastry for one custard or pie: 1 cup flour. 1/^ teaspoon salt and a little 2 tablespoons fat or butter. sugar. Sift flour, salt and sugar, cut in shortening with knife. Mix lightly with ice water. Fold and chill. SMALL BERRY ROLL. Make one pint of flour into cream pastry, roll thin, spread with strawberries,, blackberries or raspberries. Sprinkle with sugar and butter and roll all together. Put in pan, sprinkle top with sugar, bits of butter and add water enough to make plenty of juice. Cook in oven until well done and make a little extra sauce if there is not plenty of juice, then roll is ready to serve. CUSTARD FOR PIES. 3 egg yolks. ^4 teaspoon salt. 2-3 cup sugar. 2 cups milk. 1 full tablespoon corn 1 teaspoon vanilla. starch. Heat milk, beat yolks very light, add sugar and corn starch, beat again, mix with a little hot milk and add to rest of milk. Cook until thick, stirring all the time. Line pan with pastry and bake crust until set. Pour in custard and bake brown. For cocoanut, add one cup grated co- coanut. Sliced bananas may be used in this custard, making de- licious banana pie. Chocolate custard made also by adding one-fourth pound Baker's chocolate and two tablespoons butter. PINEAPPLE CUSTARD. 2 eggs. gutter size of an egg. 1 cup sugar. Half of a small can of grated 1 cup water. pineapple. 2 tablespoons corn starch. Put on water, sugar, butter and corn starch ; when thick, add yolks well beaten; when this is thick stir in pineapple. Have crust already baked. Can use same for lemon cus- tard except use rind and juice of one lemon. 130 HALF MOON PIES. Cut cream pastry in rounds, measuring with saucer. Fill with well-seasoned dried or fresh fruit, preserves or jam. Fold together and press edges with silver fork. Fry- in butter or fat, or bake in oven. Brush with butter and sprinkle with sugar while warm. CREAM CUSTARD. 1-3 cup butter. 1-3 cup flour. Melt butter, and cream flour and butter together. Yolks of four eggs, one cup sugar, one and one-half cups sweet milk. Beat yolks, add sugar; when milk is scalded add flour and butter, then sugar and eggs. Cook in double boiler until thick. Add any flavoring. APPLE PIE. Line pie pan with pastry, roll thin, sprinkle with sugar, then layer of apples sliced very thin. Sprinkle again with sugar and bits of butter, strip across with pastry or cover top and sprinkle with sugar and butter, bake until tender and crust is brown. APPLE CUSTARD. 2 cups apples. Pinch salt. 3 egg yolks. Season with nutmeg and cin- 1 cup sugar. namon. 1 tablespoon butter. Stew apples until tender; run through sieve. Pinch salt, season with nutmeg and cinnamon. If mer- ingue is desired, beat three full tablespoons sugar into the three whites; bake in pastry. LEMON PIE. One pie : 1 lemon. Grated rind of Vo a lemon. 1 cup sugar. 1 tablespoon flour. V2 cup seeded raisins. 1 tablespoon butter. Cook over fire until thick, then add raisins. Bake pas- try and put in filling. Roll thin pastry for top. Can make roll instead of pie and serve with lemon sauce. 131 RAISIN ROLL. 1 cup raisins. 1/2 cup fruit juice. 1 cup English walnuts. 2 tablespoons butter. Roll pastry thin, spread with raisins, nuts, sugar and butter. Bake brown in moderate oven. Delicious. SWEET POTATO PIE. Steam sweet potatoes. Line a pan with pastry, bake a little, put in layer of sweet potatoes sliced thin. Make a syrup of two tablespoons butter, one cup sugar, 1/2 cup corn syrup, two tablespoons water, a little cinnamon and allspice. Pour over potatoes and add another layer, then syrup. Bake as custard or cover and make an old-fashioned sweet potato pie. IRISH POTATO CUSTARD. 1 cup boiled and mashed 2 egg yolks. potatoes. V-2 cup sugar. 1/2 cup cream. A little nutmeg. Put in pastry and bake. Make meringue. This makes one large custard. Sweet potatoes may be used the same way. All berry pies are made in the same way, some requir- ing more sugar than others. Blackberries and raspberries are put in pastry before cooking, also cherries. Gooseber- ries and pie plant must be heated to 'boiling point and strained, then seasoned. CHESSS CAKES. 5 eggs. 1 cup milk. 2 cups sugar. 1 tablespoon each flour ana 1/2 cup butter. meal. Beat yolks light with sugar, mix flour and meal with dry sugar, add soft butter, and mix all with milk, make stiff meringue with five whites and five tablespoons sugar. This makes three pies. AMBER CUSTARD. 4 eggs. V2 cup butter. 1 cup sugar. 1 cup plum jelly. 1 cup sweet milk. 1 tablespoon flour and meal ' mixed with sugar, 132 CHEAP LEMON CUSTARD. 3 eggs. 1 tablespoon com starch in 3 IV2 cups sugar. tablespoons milk. 1 tablespoon butter. 2 lemons. Make meringue of whites. Enough for two pies. BLACKBERRY JAM CUSTARDS. 4 eggs. 1 cup blackberry jam. 1 cup sugar. I/2 cup butter. Bake in pastry, cover with meringue. If yolks only are used spread cream icing on top. Raspberries and straw- berries may be used the same way. BROWN SUGAR CUSTARD. 3 cups brown sugar. V2 cup butter. 3 eggs. Bake in good pastry. PUMPKIN PIE. To every cup of steamed and strained pumpkin add one tablespoon butter, one-half cup milk, yolk one egg, one-half cup sugar, pinch salt and a little nutmeg and cinnamon. Use whites for meringue if desired. MINCEMEAT. 3 lbs. lean beef boiled and 3 lbs. light brown sugar. chopped fine. 1 cup molasses. 2 lbs. suet chopped fine 1 cup vinegar. (add tablespoon salt). Rind of 1 orange. 4 lbs. seeded raisins. Juice of 2 lemons. 2 lbs. currants. 1 pint of good grape juice. 1 lb. citron. Cinnamon and cloves to 1 pk. winesap apples peeled taste, and chopped fine. GREEN TOMATO MINCEMEAT. One peck of green tomatoes, either cut up or ground. Scald and let stand until cold. Press out water gently and scald again. Drain off this water, but do not ever squeeze. Add 5 lbs. sugar, 2 lbs. home-made citron and 2 lbs. raisins. Boil all until tender. Then add 1 cup grape juice and juice of 2 lemons, cloves, spices and nutmeg to taste. Put in jars and seal. This recipe makes most delicious pies. 183 MINCEMEAT PIES. Line pan with puff pastry and fill with mincemeat, cover with strips of pastry, sprinkle with sugar and bake. GELATINE JELLY. Always soak gelatine in cold water before dissolving in hot water. Use sugar according to acid in the fruit, some requiring more sugar than others; one-half cup to a pint is good proportion. LEMON JELLY. 1 pint lemon juice. II/2 cups sugar. 2 cups cold water. 3 cups boiling water. 1/2 box gelatine. ORANGE JELLY. 1/^ box gelatine. 1 cup sugar. 1 pint cold water. 1 cup orange juice. IV^ cups boiling water. Juice of 1 lemon. PINEAPPLE JELLY. 1/2 pint cold water. 1 cup pineapple cut in small 1 pint boiling water. pieces. 2 lemons. 1 box gelatine. 1 cup pineapple juice. Put pineapple juice, sugar and water on fire. When boiling pour over gelatine which has been soaked in cold water. When cool and before it begins to set, add fruit. APPLES IN JELLY. 5 apples. 1 15-cent bottle maraschino 11/2 cups sugar. cherries. 11/2 cups water. 2 tablespoons gelatine soaked 1/2 cup raisins. in 1/2 cup water. Juice 1 lemon. Put on sugar with water, cook into syrup. Peel and core five apples, stuff with raisins and cherries. Place in syrup and cook until tender; take out carefully and place on dish an inch deep on sides. Add lemon and cherry juice to syrup, also gelatine. When thoroughly dissolved and nearly cool, pour around and over apples. Color any shade with color paste. Cut out apples with round cutter if it is to be sensed as individuals. They are pretty served in crystal dish with meat course. 134 WINE JELLY. 1 pint cold water. 1 egg white slightly beaten, 1 box gelatine. 2 lemons. 1 pint boiling water. 1 stick cinnamon. li/o cups sugar. IV2 cups home-made wine. Make as lemon jelly; when cool add fruit and wine. PEACH JELLY. Use pretty halves of firm peaches. Use same propor- tions as for wine jelly, only one cup wine. When almost cool pour over the peaches laid on pretty dish. Orange jelly may be used with pineapple and cherries. CARAMEL POWDER. 114 cups granulated sugar. \/o lb. almonds. Melt sugar in steel spider, blanch almonds, add to sugar and when brown to cream color, pour out on greased mar- ble or platter. When cold, pound into a powder. ITALIAN CREAM. 1/2 lb. Italian chestnuts. 1 tablespoon corn starch. 2 cups rich milk. 14 box gelatine. 1/2 cup sugar. 14 cup water. 3 yolks. 1 teaspoon vanilla. Boil chestnuts, drain and put through sieve. Soak gela- tine in the water and add gradually to hot chestnuts. Make milk, eggs, sugar and corn starch into custard, add chest- nuts to this. Stir until cool. Put in border mold, and when ready to serve, fill with whipped cream that has been sweet- ened and flavored. GOOD CHARLOTTE. 1 pint double cream. 10 cts. orange paste. 1/2 cup sugar. 1 cup almonds, blanched, 10 cts. worth marshmal- ground and browned, lows. 1-3 cup grape wine. Whip cream stiff, fold in sugar, cut marshmallows and paste in pieces ; gently fold in, set on ice to chill. If desi»ed, use one bottle of marrons with marshmallows instead of almonds and paste. 135 BAVARIAN CREAM. Bavarian creams are a combination of fruit juices and other liquids, as milk, coffee, chocolate and cream. 1/2 box gelatine. 1/2 cup orange juice. 1/2 cup cold water. V2 cup sugar. 1 cup strawberry juice 1 pint whipped cream, and pulp. Soften gelatine in cold water for ten minutes. Dissolve by putting vessel in hot water. Strain this into strawberry and orange juice. Add sugar and stir until thoroughly dis- solved. When mixture begins to set, fold in cream. STRAWBERRY CHARLOTTE. 1/2 box gelatine. 1 cup pineapple juice (water 1 quart berries. v/ill do). 2 cups sugar. Pick, wash and cap strawberries. Let stand vnth one cup sugar for an hour. Mash and strain out cup juice. May be put through colander, letting some of the pulp go through. Put this cup of juice over the gelatine. Heat to the boiling point the pineapple juice. Beat the eggs stiff over crushed ice, add the sugar and beat well again. Pour over this a little at a time the other mixture. When nearly set, put in mould dipped in cold water. Line a pretty mold with strawberries cut in halves ; when chilled and ready to use, turn on platter and garnish with whole berries and whipped cream. Serve with strawberry sauce. JELLIED PLUM PUDDING. 3 tart apples. 1 cup nuts. 1/2 lb. stoned dates. 1/2 cup brown sugar, i cup raisins. 2 cups water. Make syrup of sugar and water and gently simmer there- in the pared and quartered apples. For the last ten min- utes add raisins and dates and allow to cook with apples. Dates should be cut in one-half-inch pieces. Add gelatine, stir until dissolved, add nuts and place in mold. Slice and serve with sauce or whipped cream. 136 FROZEN DESSERTS There is nothing more appetizing than a dainty glass of ice in the heated season. There are so many desserts that come under this head. They consist of Philadelphia and French ice cream, with different degrees of richness, frozen puddings, parfaits, mousses, water ice sherbets, punches. All of these varie- ties with different flavorings and manner of molding give an infinite variety of beautiful creams and ices. Plain cream is sweetened, flavored and frozen. French cream is made with custard foundation, with cream added. Parfaits and mousses are whipped cream with or with- out eggs, frozen or packed in ice and salt. Sherbets are fruit juices with syrup and frozen. Punches are sherbets with wine added before or after freezing. In making ices and creams, an ice bag is valuable, made of white duck or canvas. Put in ice and crush with mallet. Use two parts ice and one part rock salt. Always scald freezer thoroughly before using, and al- ways wash and dry well after cream is taken from freezer. A new freezer, before being used, should be thoroughly scalded to kill any chance germs. It is a wise plan to add a little bicarbonate of soda — ordinary baking soda — to the scalding water. This, however, is a precaution which should be taken with any kitchen utensil before it is used. From then on the utmost care should be exercised to keep the cylinder of the freezer clean and dry, as rust is a worse enemy than germs. It is a mistaken idea that the texture of the cream de- pends upon the rapidity with which it is beaten. Turning the crank too rapidly at first makes an uneven grain, as also does any interruption during the process of freezing. During any pause some of the mixture of course, lies mo- tionless against the sides of the cylinder, and accordingly freezes coarser than the rest of the cylinder's contents. Start a slow, even pace, which you will be able to keep up. 137 BUFORD SHERBET. 1 pint water. 1 lb. sugar. l^ lb. large raisins. l^ lb. figs cut fine. 1/^ stick cinnamon. 3 cloves. 3 oranges. 1 lemon. 1 cup white grape juice. Boil water and sugar to syrup. Cut raisins and figs fine and put in earthen bowl. Pour over these the boiling syrup and let stand until cold. Remove cinnamon and cloves, add to syrup and other fruit the orange, lemon and grape juice; then freeze. PARFAIT. This delicious dessert is made in various flavors, but the foundation is always a boiled syrup, such as is used for icings, with the whites of eggs added. Boil one cupful of sugar and one-quarter cup of water into a syrup and pour over the well-beaten whites of four eggs. Beat until cool and then add one quart of whipped cream. Into this may be stirred any flavoring or crushed fruit desired. This is not beaten while freezing like ice cream and sherbet, but is packed in ice and salt until congealed. CAFE PARFAIT. Put the yolks of five eggs, well beaten, into a sauce- pan. Add three tablespoonfuls of sugar-syrup and four tablespoonfuls of strong coffee. Stir over a slow fire until it coats the spoon thickly. Turn into a bowl and beat until cold and light. Fold in a pint of cream, whipped stiflf. Turn into a covered mold and pack in ice and salt for four hours. MAPLE PARFAIT. 6 egg yolks. 2 cups whipped cream. % cup maple syrup. Beat yolks very light, add maple syrup, cook in double boiler until makes a thick coating on spoon. Pour into mold and whip light with wire egg whip; when cold, fold in cream and one cup caramel powder, and pack in salt and ice. Candied fruits may be added in same way as powder. MOUSSE. Mousse differs from parfait in being made of pure cream, sweetened and flavored, with sometimes a little gela- 138 tine added instead of syrup and the whites of eggs. An at- tractive way of serving mousse or parfait is to freeze it in layers with cake and fruit. In the bottom of the mold place a layer of sponge cake an inch thick. Over it spread the cream mixture, and on this a layer of fruit. Place another one of cake and so on for two layers of each, making six in all. Pack the mold and freeze. Unlike the ice cream freezer, the bucket in which mousse or parfait is frozen must have a layer of ice and salt placed in the bottom. On this is set the empty mold and the ice and salt are packed half-way up its sides to chill. The mold is next filled with the mixture to be frozen, protected from the air and from any chance salt by a piece of oiled paper and tightly covered. The packing is then completed, and it is set away from two to four hours. The correct proportions of ice and salt to be used in packing mousse or parfait are one part of salt to two parts of ice. In unmolding, remove from the packer and wipe away carefully all traces of the salt. Then immerse the mold in hot water for a few seconds and invert upon a platter. MACAROON BISQUE. 2 cups sifted macaroon 1 teaspoon granulated gela- crumbs. tine. 6 tablespoons powdered 1/4 cup juice from the cherries sugar. 1 cup orange juice. 1 cup maraschino cherries 1 pint whipped cream. cut fine. Place sifted macaroon crumbs and the cherries in a bowl, add cherry and orange juice, let stand overnight, dis- solve gelatine in a little cream and add it with the sugar to the crumbs. Beat cream very stiff and slowly add the other mixture. Put in mold, pack in ice and salt, let stand several hours. Decorate with macaroons and serve. MACAROON ICE CREAM. Make one pint of boiled custard. When cold, add to it one quart of sweetened cream. Flavor with vanilla. Brown three dozen macaroons and crush them fine. Stir these into the mixture and freeze. This cream will be found an agree- able change from the more ordinary flavors. 139 DELICIOUS CHARLOTTE RUSSE. 6 yolks. 1 pint sweet milk. 1 cup sugar. 1 pint double cream, 1/^ box granulated gelatine. whipped. Served in marcaroon cups. Soak gelatine in one-fourth cup cold milk, beat yolks very light, add sugar and beat well. Put milk in double boiler, and when hot add sugar and yolks gradually, then stir in gelatine, cook until thick, stirring all the time. When taken from fire, strain and whip until cool. Fold in whipped cream. Flavor with two tablespoons of vanilla. Line mold with lady fingers or macaroons and pack in ice to congeal. Put in mold without cake and when ready serve in cups made of macaroons. It will require five to each cup, one for bottom and four around, fastened together with candy syrup. DELICATE CHARLOTTE RUSSE. 4 egg whites. 'bhiuba suoodseiq^; z 2 tablespoons gelatine. 'uiBajD p9ddiqA\ :^uid x 1/2 cup sweet milk. Beat eggs stiff, add sugar and whiD well. Dissolve gela- tine in milk on stove and when cool enough whip into eggs and sugar. Set in ice to congeal. Line bowl with lady fingers if liked. NESSELRODE PUDDING. From three pints of milk, the yolks of five eggs, one cupful of sugar and three tablespoonfuls of flour make a boiled custard. Flavor with vanilla just after taking off the stove. When ready to freeze add one pint of rich milk and the whites of three eggs beaten stiff. When it begins to freeze — that is, when it is stiff enough to hold up the fruit — add one pound raisins, one-half pound pecans, one- half pound almonds and one-fourth pound maraschino cher- ries with juice, cut into small pieces. GOOD AND CHEAP SHERBET. Make a quart of lemonade with three lemons and one cupful of sugar. When partly frozen add one pint of cream sweetened and flavored with vanilla. In making the lemon- ade the sugar should be dissolved over the fire in part of the water. This is true of all sherbets. They have a finer 140 grain if the sugar used is put over the stove in part of the liquid just long enough to dissolve it thoroughly. VANILLA ICE CREAM. Whip one pint of cream. Dissolve one tablespoon of granulated gelatine in two tablespoonfuls of water. Scald another pint of cream and add one cupful of granulated sugar, being careful that it is thoroughly dissolved. Stir in the gelatine and flavoring. Strain. As soon as cold, put into the freezer, and when partly frozen add the whipped cream. Pack away to season for one or two hours before serving. This is one kind of Philadelphia cream. When the recipe for a frozen dessert calls for whipped cream, it should be drained, after it has been beaten stiff and before adding to the mixture, by putting into a colan- der and letting the milk drip through ; otherwise there will be more moisture than desired. If double cream, twelve hours old, is used, it should beat stiff without leaving any milk. A popular way of serving vanilla cream is with a sauce. The following chocolate sauce for ice cream is recommended for its fine, smooth consistency: CHOCOLATE SAUCE FOR ICE CREAM. Put over the fire and cook to a thick syrup two cupfuls sugar, one cupful of milk, two tablespoons grated chocolate, or the same amount of cocoa and one tablespoon of butter. FRUIT SYRUPS FOR ICE CREAM. Add any kind of crushed fruit to a syrup made of two cupfuls of sugar to one cupful of water. Nuts and raisins may be used with the crushed fruit if desired. GRAPE FRUIT ICE. (One-half gallon.) 2 grapefruits. 2 cups sugar. 3 lemons. 2 pints water. Squeeze juice from lemons. Put sugar, rind and one pint of water on fire, let boil five minutes; when cool, add rest of water and fruit juices. Put in freezer, and when it begins to freeze add the shredded grape fruit. Serve in glass cups with maraschino cherry garnish. 141 WE THREE SHERBET. Dissolve over the stove three cups of sugar in three cups of water ; when cool into this put three bananas, three oranges and one pineapple. Add the juice of three lemons. When it begins to freeze add the whites of two eggs, well beaten. Put the bananas through the colander and chop the other fruits fine. MARSHMALLOW ICE CREAM. Cut one-half pound of marshmallows into small pieces. Roll very fine one dozen macaroons, first drying them in the oven, if they are fresh. Dissolve two tablespoons of gelatine in three tablespoons of milk, stirring it over the fire. Add this to the mixture. When ready to freeze, beat in three pints of cream and flavor with vanilla. After it is partly frozen stir in one-half pound of chopped raisins. PEPPERMINT CANDY ICE CREAM. One scant pound of old-fashioned peppermint sticks, crushed very fine, and dissolved over the fire in one pint of milk. When cool, add to this three pints of cream. Beat five minutes with an egg whip and freeze. The cream will be a delicate pink. CHOCOLATE MARSHMALLOW CREAM. Make a custard of the yolks of four eggs, one and one- half cups of sugar and three cups of milk, one-half cake of chocolate broken in pieces. Put the chocolate and milk on together in a double boiler, stir until the chocolate is melted, pour over the eggs and sugar, cook two or three minutes. Cool, add one tablespoon of vanilla, one quart of cream; when it begins to freeze add one-half pound of marshmal- lows cut in two or three pieces. NUT CREAM. l^ lb. almonds blanched 1 small bottle maraschino and minced. cherries. 14 lb. English walnuts. 1 quart double cream. V2 lb. pecans. II/2 cups sugar. 1/2 cup milk. Dissolve sugar in milk. When cool add the whipped cream, flavor with one teaspoon vanilla and fold in nuts. When it begins to freeze add juice of cherries. 142 ICE CREAM CROQUETS. Grind and brown one cup almonds, one cup dry sifted macaroons. Dish up spoonfuls in the frozen cream, roll in the nuts, having them spread on platter. Serve immedi- ately. Pretty and good. PINEAPPLE AND COCOANUT CREAM. 1 grated cocoanut and milk. 1 quart cream. 1 cup sugar. 1 can pineapple cut fine. Put cocoanut milk and juice of pineapple on fire with cup sugar and let dissolve. When cool add cream. When partly frozen add pineapple and cocoanut. DELICIOUS GINGER ICE CREAM. Scald one quart milk with two tablespoons flour or com starch, one-half cup sugar, and stir into hot milk. Stir con- stantly until mixture thickens, then let cool, stirring occa- sionally for ten minutes. Beat three eggs, add a few grains salt and one-half cup sugar. Mix well, add a little of the hot mixture, and when well blended stir into it the rest of the mixture. Stir and cook until the eggs seem "set," then strain. When cold, add one pint whipped cream and begin to freeze. When nearly frozen, add one cup preserved gin- ger cut very fine and mixed with cup of white grape juice. Finish freezing and let stand an hour or more to ripen. PLUM PUDDING ICE CREAM. 3 eggs. 1/4 cup chopped dates. 1 cup sugar. 14 cup each of candied cher- 1 cup whipped cream. ries, pecans, raisins and 2 cups sweet milk. figs, all chopped. 1 ounce sweet chocolate. 1 teaspoon vanilla. To the beaten yolks add sugar and gradually stir in milk that has been brought to scalding point — add melted chocolate and cook whole several minutes. Remove from fire and add stiffly beaten egg whites, beating in. When cold add whipped cream. To the chopped fruits add a small quantity of sugar and allow to simmer a short time on stove. Allow to cool. Pour first mixture into freezer and partly freeze — remove dasher, add fruit mixture and nuts, pack in ice and salt and let stand three hours. Serve with whipped cream on top and decorate with candied fruit. 148 BEVERAGES SPECIAL BLACKBERRY CORDIAL. One gallon berries, three pints water. Let boil a few minutes, strain; to two cups juice one cup sugar. Season with cinnamon, allspice and cloves. Cook until well sea- soned. TEA. A clean tea pot, stone or china, boiling fresh water and good quality of tea are essential in making a refreshing, wholesome drink. Use all green, all black or a mixture of the two, the latter is preferred. Pour boiling water in pot, cover for a moment, pour out and put in tea, allowing one teaspoon to each cup, add to this the boiling water, let steep five minutes. Serve at once, or if needed for ice tea, pour off into a clean vessel to cool. When a large quantity is needed make strong and add fresh boiling water. In making ice tea, sweeten while hot, add lemon juice and rind is good. Let stand until seasoned and strain. If two lemons are needed, squeeze out juice and mash rinds, put in boiling water. To one cup add one cup sugar and make syrup. Nice way to get lemon flavor and also eco- nomical when they are expensive. RUSSIAN TEA. Slice of lemon added to one cup of sweetened tea. Rus- sian tea is served hot. BULGARIAN TEA. 1/2 doz. lemons. 1 can pineapple chunks. 1 gal. tea. If berries are in season, use 2 cups sugar, or more if 1 qt. strawberries, if not needed. V2 doz, oranges sHced. 1 bottle maraschino cher- ries with juice. Put rinds, sugar and one pint water on to boil in a syrup, add to tea. If strong, add more water. Pretty served at afternoon tea. 144 GRAPE JUICE. Pull one gallon grapes from stems, pour over three pints water. When it boils strain through cloth, sweeten to taste, return to fire and cook ten minutes. Strain and seal in bottles. COFFEE. Always use a good brand of coffee. It should be finely- ground to get the best strength. There are several ways of preparing coffee for table. Some prefer boiling, others dripped, and some use percolator. One tablespoon to each cup is the usual proportion. BOILED COFFEE. One tablespoon to each cup and one for pot, one table- spoon cold water, one spoon egg white. Put coffee and egg in pot, set on back of stove, pour over cold water, mix, then pour the amount needed of boiling water. Boil three or four minutes. Then set again back of stove, settle with a little cold water and steep a few minutes before serving. Serv'e with warm milk. PERCOLATED COFFEE. Use same amount. Put coffee in perforated cup with water in bottom. Set on stove, and when it begins to per- colate let it stay on fire fifteen minutes. I would advise using a percolator, for the coffee is much better. Always use care in keeping pot well cleaned and aired. DRIPPED COFFEE. Use finely ground coffee. Put coffee in strainer, same proportion. Set pot on stove, pour over boiling water. It is ready as soon as water drips through. CAFE AU LAIT. Use boiled coffee, mix half milk and half water. COCOA. 2 cups boiling water. 2 tablespoons cocoa. 2 cups milk. 1-3 cup sugar. Put milk on fire, leaving enough to moisten cocoa. Add cocoa to milk with sugar. Pour into this the boiling water. 145 (10) CHOCOLATE. 1/2 gal. milk. V2 lb. unsweetened chocolate. 2 cups sugar. Put milk on in double boiler, with chocolate and sugar. Let thoroughly blend. It will be more delightful if stands an hour before serving. Add vanilla if liked. Some use yolks, but it is not necessary to thicken it; after standing it will be thick enough. Serve with whipped cream. HOT CHOCOLATE FOR TWO. 1 oz. chocolate. 1 cup boiling water. 2 heaping teaspoons sugar. 1 cup hot milk. Cook until smooth the sugar, chocolate and water and add hot milk. Marshmallows are pretty served on cup chocolate. Meringues can also be used for decorations. Sugar does not dissolve readily in cold fruit juice or cold tea ; sugar syrup is better. LEMONADE. One-half lemon to each glass, two spoons sugar; better with sugar syrup. LEMONADE SYRUP. 4 cups water. Juice 6 lemons. 2 cups sugar. If rinds are good, wash and drop into boiling water. Let stand fifteen minutes. Boil all of the above into a syrup. Put hot in sterilized bottles, to be used for tea, lemonade and all drinks when this acid flavor is needed. FRUIT PUNCH. Eight cups of water, four cups of sugar. Boil and cool. Add to this six oranges, three lemons, one pineapple shred- ded, one box strawberries, two grape fruit, two quarts Apoli- naris water. Can be diluted to suit taste. 146 CANDY In making candy I always use granulated sugar unless other is specified. Candy must never be stirred when boil- ing. Cream of tartar should be added after syrup begins to boil. Butter should be put in when candy is almost done. Flavors are more delicate when not boiled in candy. PEAlSrUT BRITTLE. Put two cups of sugar in kettle and stir constantly. Have ready one cup of peanuts ; when sugar is melted, stir in peanuts and pour on marble. Almonds, pecans and all nuts can be used same way. FUDGE. 3 cups sugar. 1 tablespoon butter. 1 cup cream. When sugar is melted add four or five tablespoons of cocoa. Stir and boil fifteen minutes. Take from fire and heat until creamy. Add teaspoonful vanilla. Pour on but- tered plate and cut in squares. To make marshmallow chocolate fudge add ten cents' worth of marshmallows just before pouring on buttered platter. GOOD BROWN SUGAR CANDY. Take three cups of light brown sugar and one cup of cream. Roil until nearly done ; drop in a lump of butter the size of a walnut. Try in cold water and when it rolls in a soft ball between the fingers and thumb, remove from the fire. Add nuts and beat until nearly cold. Pour in but- tered tins and cut in squares. DIPPED MARSHMALLOWS. 2 cups sugar. 1 cup milk. One cup of caramel sugar poured into milk and sugar while boiling; when nearly done put in one tablespoon of butter. Let cook until it forms a soft ball ; take from fire and beat until cool. Dip marshmallows with a fork and put on oil paper. 147 MARSHMALLOW CANDY. Two cups sugar, one-fourth cup water, boiled until it threads. Beat into one-half box gelatine dissolved in one- half cup cold water. Beat until almost stiff, cut in squares, put in dish or square pan an inch deep. U. NO ALL MINTS. 2 cups sugar. 1 tablespoon butter. 1 cup water. 1 teaspoon mint extract. Cook until soft ball stage. Pour out on greased mar- ble. When a little cool work to a cream with wooden pad- dle; cut in small pieces. FONDANT MADE WITH EGG WHITE AND SUGAR. Break one white in bowl, add two tablespoons cold water, beat together until creamy, add to this one pound of con- fectioners' sugar sifted. Make a dough that can be han- dled. Have a little dry sugar to keep from sticking. Divide in portions, flavor to taste. Make into balls with a few nuts on top any shape desired. Roll in granulated sugar. Cut up any candied fruit, mix with fondant, cover with choco- late and cut in squares. PRETTY CANDY BOWLS TO SERVE HOMEMADE CANDY IN. 2 cups pure granulated 2 tablespoons vinegar. sugar. 1 cup water. Put sugar and water, well stirred on fire; after it boils a few minutes, add vinegar. Have cup of ice water, and when syrup cracks and piles up in cup it is ready to be used. Color any delicate shade before taking from fire, but not until ready (or can be colored on marble). Pour out in small rounds on greased marble. Brush jelly glasses (in- verted) with almond or peanut oil. When candy can be lifted with knife, take up, press out with fingers and form over glasses. Move on glasses often and if cooked right, it will stand alone in a few minutes ; shape edges any way, but the work must be done fast. A little practice will be required to make success. 148 INDIVIDUAL CUP. DATE LOAF. 2 cups sugar. 1 tablespoon butter. 1 cup milk. 1 cup chopped pecans. 1 pkg. dates seeded. Cook until soft ball stage. Beat until creamy. Roll in damp cloth. Slice when cold. CANDY PUDDING. 2 pints granulated sugar. 2 tablespoons vinegar. 1/2 pint water. 1 tiny pinch of soda. Mix all together, put on low fire until thoroughly blended and sugar dissolved. Then cook quickly until brittle in cold water. Pour on greased marble, when cools a little pull like taffy until light. Work into this one cup grated cocoa- nut, one cup seeded and chopped raisins, one cup almonds, one cup pecans cut in pieces. Make into ball, put in a mold lined with oil paper. Serve on platter, cover with melted chocolate. NOUGAT. 4 cups granulated sugar. V2 lb. almonds. 3 egg whites. 1 teaspoon vanilla. 1/2 cup corn syrup (white). 1 teaspoon lemon. Put sugar, water and syrup on to cook, beat eggs, and when syrup cooks until a soft ball in cold water, begin beat- ing slowly into eggs, little at a time. Beat until thick, add almonds and pile on buttered dish. Any nuts may be used ; hickory nuts are good. CARAMELS. 2 cups brown sugar. 3 tablespoons butter. 1 cup cream. Vo cup chocolate. Let cook until thick, add butter and chocolate. Remove from fire and beat a long time before pouring out in greased pan. DATE, GINGER AND NUT CANDY. Remove stones from dates, chop equal measures of can- died ginger, hickory nuts, pecans or almonds. Mix with fondant, enough to hold together. Fill open space of dates. Press together, roll in coarse granulated sugar. 149 PRALINES. 3 cups light brown or white 1 tablespoon vanilla. sugar. 1 cnj) nuts — pecans best. 1 cup sweet milk. If v/hite sugar is used cara- 3 tablespoons maple syrup. mel i/o cup. 1 tablespoon butter. Put sugar and milk on to cook and stir constantly. When begins to boil, add maple syrup and cook until soft ball stage, add vanilla and butter, remove from fire. Let stand few minutes. Beat until creamy, add flavoring and nuts. Drop by spoonfuls on oil paper. FRENCH FONDANT. The variety made from fondant is limitless. It is made with white and maple sugar. The white may be colored any shade and any flavor can be made; also any fruit or nuts can be used to give variety and delicious quality to this foundation. The fresh fruits, strawberries, grapes, cherries and also French fruit can be dipped with the melted fondant; marshmallow, nuts, candied orange and cherries are good coated with this candy. We give below the prin- ciple that will be best for beginners: 2 cups sugar. 14 teaspoon cream tartar. 2-3 cup water. Put sugar and water on fire and stir until begins to boil. Take out spoon and with brush dipped in cold water wash down sides to keep the sugar crystals from forming. Cover and boil five minutes. Put in cream tartar, cook until soft ball stage, by thermometer 238 degrees. When ready, turn out on marble slab dampened with water. Let stand until a dent can be made on surface. Then work the candy back and forth with wooden spatula to a vviiite, smooth, creamy paste; knead with hands all together and put in earthen bowl, cover closely with damp cloth, put in cool place twenty-four hours. The fondant is not perfect when gran- ular. Water can be added and cooked again. MARSHMALLOWS. 2 cups sugar. 2 tablespoons gelatine soaked 1 cup water. in 7 tablespoons water. 3 small pinches cream tartar. Put on to cook, when sugar threads beat in gelatine and when hard spread on marble with powdered sugar. 150 PENOCHE. 3 cups light brown sugar. 1 cup milk. 1 cup granulated sugar. 2 tabi spoons butter. 1 cup chopped nuts. 1 teaspoon vanilla. Cook sugar and milk until it forms soft ball between the fingers, when tried in cold water. Do not stir after it begins to boil. Remove from fire, add butter, letting it melt on top. When the outside of the saucepan feels cool. begin to beat the candy, adding nuts and flavoring. Beat until creamy and turn into buttered pan. If beaten too long, it will harden before it can be turned into the pan; in this case, a little more milk may be added to dissolve the sugar and made over; when cool, cut in squares. MARY ELIZABETH'S BUTTER SCOTCH. 6 tablespoons Nectar drip 2 tablespoons water, molasses. 1 tablespoon butter. 5 tablespoons granulated sugar. Cook until cracks in cold water. Drop in rounds on greased marble or wax paper. DAISY CREAM CANDY. 3 pints sugar. 3 teaspoons cream or rich 1 pint boiling water. milk. 1 teaspoon vinegar. Pinch salt. Cook until forms a hard ball in cold water. Turn out on greased marble, flavor with vanilla or cinnam.on. Pull until it begins to look creamy; cut in pieces with scissors. Make cream icing, and when taken from fire add cocoanut and drop on wax paper. COCOANUT CREAM CANDY. 1 cocoanut — milk and V/o lbs. sugar (3 cups). meat. Put on sugar with milk from cocoanut; after it boils ten minutes add grated cocoanut and cook five minutes. Beat until it is cold, pour out on greased marble and cut in squares. BROWN SUGAR CANDY. 2 cups brown sugar. ^ 1 tablespoon vinegar. 2 cups corn syrup. Cook until strings, then cool and pull. 151 PICKLE SWEET TOMATO PICKLE. Take six pounds green tomatoes, slice tomatoes and sprinkle with salt and let stand over night. Squeeze out of brine, soak in fresh water several hours. Then boil to- matoes in strong ginger tea for half hour. Drain out of tea and take one quart good vinegar, three pounds white sugar, one ounce cinnamon sticks, one-half ounce cloves, one- half ounce mace, add two pounds seeded raisins, one and three-fourths pounds homemade citron cut in small squares. Boil all together one-half hour, put in quart jars and boil syrup until thick and pour over pickle. Seal tight. CUCUMBER PICKLE. Take cucumbers out of brine, soak in cold water until fresh. Change the water often, then scald in weak vinegar, putting into this a light tablespoon of alum to two gallons cucumbers. Let stand in vinegar until cool. To one-half gallon strong vinegar add two cups brown sugar, one ounce allspice, one-half ounce black pepper tied in a bag, a little garlic or onion. Heat well and pour over pickle. SWEET PICKLE— PEACH. To nine pounds peeled peaches, three pounds white su- gar, one and one-half pints strong apple vinegar, cloves and spice to taste. Cook peaches until can be pierced with straw. Put peaches in jar and cook syrup until thick, pour syrup over peaches and seal. SWEET PICKLE— PEAR. 7 lbs. peeled pears. V2 oz. cloves. 3 lbs. sugar. V2 oz. stick cinnamon. 1 pint apple vinegar. 1 oz. allspice. Cook pears until done, then pack in jars and cook syrup thick and cover the pears well. Seal tight. 152 PICKLED ONIONS. One gallon small white onions, peel, cover with brine, made one-half pound salt to one gallon boiling water. Pour over onions and let stand twenty-four hours. Drain, cover with boiling water with a teaspoon alum. Stand several hours, drain off water and put onions in jars and cover with boiling vinegar, spiced to taste with whole black pepper, allspice and cinnamon. HOTCH POTCH PICKLE. 1 large head firm cabbage. 1/2 dozen white onions. 2 dozen cucumbers. 4 green peppers. 2 dozen green tomatoes. Chop all ingredients fine, cover with one-half pint salt, stand all night, put in a bag to drain. Cover with weak vinegar, let stand twenty-four hours. Next morning drain off vinegar and to every gallon pickle put one-half pound sugar, one dozen cloves, one ounce white mustard seed, one ounce celery seed. Put all in preserving kettle with strong vinegar and let boil one-half hour. VIRGINIA MIXED PICKLE. 1 peck green tomatoes. 6 pods green pepper. 1 firm head cabbage. 1 pint horseradish. 12 white onions. 1 small bottle mustard dress- 2 dozen cucumbers. ing. Put on board and chop with large knife. Mix all well together and put in granite or stone bowl. Sprinkle a pint of salt over all, let stand over night, put in bag to drain well. Then pour over weak vinegar. Let stand over night. Then press out all the vinegar. Take two pounds light brown sugar, one gallon strong apple vinegar, one ounce celery seed, two ounces tumeric, two ounces white mustard seed, small bottle mustard dressing. Boil pickle slowly for three-fourths hour, put in jars and cover with the vinegar. Seal tight. SWEET PICKLE— WATERMELON. Pare the green and pink from rind, cut in slices or squares. Put six pounds rind into weak alum and salt wa- ter. Let stand twenty-four hours, drain and boil in clear 163 water until tender, then cook in a syrup made of three pounds of sugar, one gallon apple vinegar, one ounce cinna- mon bark, one-half ounce cloves, three or four pieces mace. Boil until clear and tender, put in jars and cover With syrup. Seal tight. CHILI SAUCE NO. 1. V2 peck ripe tomatoes. 3 tablespoons salt. 4 onions. 1 teaspoon cinnamon. 3 pods green pepper. 1 teaspoon allspice. 4 cups vinegar. 1 teaspoon nutmeg. 4 tablespoons brown su- 1 teaspoon cloves. gar. Put spices in bag. Run tomatoes, onions and peppers through chopper. Boil all together until thick. Put in jar and seal tight. CHILI SAUCE NO. 2. V2 peck tomatoes. V2 tablespoon cloves. 2 red peppers. 4 tablespoons sugar. 1 tablespoon nutmeg. 4 large onions. 3 cups vinegar. 1 tablespoon allspice. 2 tablespoons salt. Peel and chop fine tomatoes with onions. Add spices in bag. Boil all together until thick. TOMATO CATSUP. 1 quart tomatoes. 1 tablespoon cloves. 1 tablespoon salt. 1 tablespoon mustard. 1 tablespoon pepper. 1 quart vinegar. 1 tablespoon allspice. Let simmer two or three hours ; seal in bottles or jars. GOOD CUCUMBER PICKLE. Buy loose cucumber pickle, slice, put layer of cucumber in jar, thick layer of brown sugar, a few pieces of onion sliced thin, another layer of cucumbers, sugar and onion until jar is filled. Pour over this vinegar enough to cover; white mustard and celery seed add to flavor. Let stand until well seasoned. 154 DELICIOUS MIXED PICKLE. 1 quart green tomatoes. 2 large onions. 1 quart red tomatoes. 1 small head of cabbage. 2 bunches celery. 2 ripe cucumbers. 2 red sweet peppers. Chop all together and add one-half cup salt, let stand until morning and then add two pints vinegar, two pounds brown sugar, one teaspoon mustard and one teaspoon black pepper. Cook until done and seal. PRESERVES In making preserves and jellies use the best granulated sugar. Select the best fresh fruit, not over ripe. There are several ways of making preserves and all are satisfac- tory, but the easiest and quickest way is to cook fruit and sugar together, cooking always a small quantity at one time. Put in glass jars, cover with melted paraffine and seal tight. In making jelly of oranges and apples you can add stoned dates or raisins while jelly is cooling. BLACKBERRY JAM. Wash and cap berries, run through meat grinder, put on to cook with equal proportion of fruit and sugar. Cook rapidly from thirty-five to forty minutes. Put in jars and seal. Raspberry and strawberry jam are made in the same way. BRANDIED PEACHES. Pare clingstone peaches, one-half pound sugar to one pound fruit. Place in alternate layers in stone jar. Cover well with Maraschino cherries and juice and fasten top se- curely. STRAWBERRY PRESERVES NO. 1. Cap fresh ripe strawberries. To each pound of fruit al- low one pound sugar. Cook berries until they are tender. Put in jars and seal. 155 STRAWBERRY PRESERVES NO. 2. To three pounds of berries add three pounds sugar. Set on very low gas flame or back of range until sugar melts. Then boil very rapidly for fifteen minutes, take from fire, let cool and put in jars. Cover with melted parafline and seal. All small fruit and berries can be made the same way. PEACH PRESERVES. Pare and cut in half, use pound for pound of sugar and fruit. Cook until peaches are tender. A few stones dropped in peaches while boiling adds to flavor of peaches. Pears and apples can be made the same way. GRAPE MARMALADE. Wash and pick grapes from stem. Put on to cook with enough water to nearly cover. When tender run through a colander. Use equal proportions of pulp and sugar. Season with spices if liked, cook until thick. Put in jars and seal. WATERMELON OR CITRON PRESERVES. 10 lbs. melon rind. 1/2 oz. alum. 10 lbs. sugar. 1/2 cup salt. 1 cup cinnamon bark. 7 quarts water. V41 lb. ginger root: Peel melon rind, cutting off green and pink, cut in any shape desired. Put into one gallon Vv-ater, adding salt and alum, and let stand until brittle. Drain and put in vessel. Put on with enough water to cover, ;^dd ginger, cook until tender. Make sirup of sugar water and cinnamon. Drain the rind and add to the sirup with ginger. Cook until sirup is thick, from thirty minutes to one hour. Put in jars, let cool, cover with paraffine and seal. 156 JELLIES. To make jelly from any kind of berries or fruit put fruit on to cook with water enough to nearly cover. When tender enough to mash well, put in cheese cloth or flannel bag and strain. Dip bag in hot water before straining. To every cup of juice use same amount of sugar. Put juice on stove; heat sugar; when juice boils about twenty minutes add sugar. When this boils again skim and try some in saucer. If cooked in smaller quantities it jellies quicker and is a better color. Put jelly in glasses, cover with melted paraf- fine or paper dipped in alcohol. CANNING Always select perfect fresh fruit and vegetables for this purpose. To keep the color and flavor of the fruit is espe- cially necessary. Always use utensils that will not dis- color the fruit. Also wooden spoon for stirring or handling fruit when in hot water or sirup. All canned fruits should be put up boiling hot in jars, wrapped in paper. Put in a cool, dark place. It is well to have your jars filled with hot water, rubbers in place, tops in perfect condition, sealing wax and all other necessary things ready for work. HOW TO CAN TOMATOES IN GLASS. Select fresh, ripe, firm tomatoes. Grade for ripeness, size and quality. Blanch — Place tomatoes in wire basket or cheese cloth bag, dip them into boiling water for one minute or until skin breaks. Cold Dip — Plunge them into cold water as soon as they are taken from the hot water. The cold dip makes them easier to handle, separates the skin from the pulp and coag- ulates the coloring matter so it stays near the surface, giv- ing them a rich red color. Cut out the core before remov- ing the skin, as there is less danger of breaking the skin. Sterilize jars, tops and rubbers. Pack tomatoes whole. In quart jars add two level teaspoons of two-thirds sugar 157 and one-third salt. Strain soft tomatoes, add one cup of juice. Place on rubbers ; see thatthey fit up close. If using Mason jars, place screw top on lightly, that the air may escape when heated. If using Economy jars, put the cover in place and place the clamp on. If E. Z. Seal Jars, put the cover in place and leave up the spring clamp. Processing — If you have no canning outfit place a false bottom in a lard stand or deep kettle. This may be made of poultry netting or laths, fill canner with cold water and place in jars, do not let water come above the neck of jars, bring to boiling point or 212 degrees, then boil hard for thirty minutes. A wire basket or bucket that will fit in boiler will add much to the convenience, large holes should be cut in the bucket, the jars can be lifted out more easily. Throw a bath towel over jars when lifting them from boil- ing water. Screw top on tight at once, press down clamp of E. Z. Seal. Place away in a cool, dark place. Do not place them close together or in a warm room, as they will hold the heat and continue cooking. A steam cooker may be used instead of hot water ; both if preferred. — Virginia P. Moore, State Agent in charge of Girls' Canning Club, from U. S. Department of Agriculture. TO CAN CORN. One cup water, eight cups corn, one teaspoon salt, two teaspoons sugar to every quart corn. Mix thoroughly salt, sugar, water and corn. Place tops on loosely. Do not scrpw tight. Steam as tomatoes, allowing four hours in all. Steam three hours and then screw on top firmly and let steam an hour longer, adding more hot water if necessary. Always can corn very soon after it is pulled ; within an hour is advisable. Select the firm, full grains before they begin to harden, as this is the period of greatest sugar con- tained. Husk and brush silks off with a stiff brush. Cut grains with sharp knife, scrape lightly, put in jar until full. Corn, peas and lima beans are very hard to keep. For this reason it is better to cook an hour each day for four successive days. Loosen tops before each cooking. After each steaming screw top tight again. 158 STRING BEANS. String beans and soak in cold salt water in proportion of one teaspoon salt to one quart water. Let stand fifteen minutes, restringing if necessary. Beans may be broken or kept whole. Then tie in cheese cloth bag, scald in boiling water for five minutes, plunge into cold water so as to handle. Pack jars tight, fill with clear cold water, put on rubbers, seal well and cook as tomatoes for fifty-five min- utes. Lima beans, peas, succotash and okra can be canned by the same process. PEARS, PEACHES AND APPLES. Cut firm peaches in half, also pears and apples. Make a sirup, fill jars and steam as tomatoes, using one pound sugar and one pint water; make sirup and pour over fruit while warm. Steam fifteen minutes. For all small berries and fruit use same process. They require less time in steaming. LEFTOVERS. Many dainty dishes can be prepared with cold meats, vegetables and other things if we would only make a study of these little things. It is astonishing also how much we save in making all of the good things we have serve a double purpose. If we have steak, the bones and trimmings make delicious soup. Put on with water, the stock can be made, and if we do not need it today, it may help out to- morrow. If the steak should be tough and a portion left over, grind, add a little grated onion, lemon juice, put in pan, run into oven and season with a little butter. Stale bread crumbs are suitable for bread puddings, dressings and fillings for scalloped dishes, omelets, griddle cakes, etc. Dried crumbs are prepared from crusts and small pieces of hard bread dried in a cool oven until a light brown. Roll thin on a pastry board or put through a meat grinder. Sift crumbs. Use them to cover articles of food 159 cooked in deep fat. Keep dried crumbs in jars, tie pieces of muslin over jars and keep in a dry place. Whole slices of stale bread may be used for toast. When fried or stewed corn is left from a meal, mix with a little flour, sweet milk and egg. Drop in a little hot but- ter and fry brown on each side. Good for breakfast with crisp bacon. When pieces of broiled or fried bacon are left it can be ground or mashed and folded in an omelet, or put on toast with sauce. When yolks are left it is nice to saute in butter, turning over several times until well done. Sprinkle with salt and pepper. Serve hot on small rounds of buttered toast. Be careful to keep them in shape. ' Another nice way to use yolks when left from dishes re- quiring only whites. Have water on stove boiling, drop in yolks either in shell or just as they are. After cooking, thoroughly drain, run through ricer and bake with white sauce in oven, using one cup for eight or ten yolks. Potatoes can always be utilized, and they make pretty, wholesome dishes, combined with cheese, onion and thick white sauce, also eggs. MACARONI ITALIAN. Left over macaroni and cheese can be made Italian by pouring over it strained tomato juice, a little onion, salt and cayenne. Stew until well blended. 160 TABLE OF CONTENTS Page. Introductory Instructions 5-6 Dish Washing 6 Hints to Housekeepers 7 Suggestions 7-8 French Words in Cooking 8-9 Weights and Measures 9-10 Cereals 11 Eggs 12-16 Cocktails _-l 16-17 Soups 18-22 Bread to Serve with Soups 23 Fish arid Oysters 24-27 Entrees 28-31 Meats 32-34 Poultry and Meats 35-43 Croquettes, Sauces, Etc. 44-50 Sandwiches 51-55 Box Lunches 55-56 Breads 57-64 Salads and Dressings 65-80 Vegetables 81-91 Combination Vegetables, Meat and Eggs 92-95 Fruits 96-98 Cake-Making - CC-100 Directions for Making 100-115 White Cake 100-102 Yellow Cake 102-103 Pound Cake 103 Chocolate Cake 104-105 Fruit Cake 105-106 President's Cake 107 Spice Cake 107-108 Sponge Cake 109-111 Small Confections 111-115 Icings, Fillings, Etc 116-120 Puddings and Custards 121-136 Frozen Desserts 137-143 Beverages I 144-146 Candy 147-151 Pickles 152-154 Preserves 155-156 Canning 157-159 Leftovers 159-160 " 8 88 I •^ •>V^'> A^ » '^SJK^* Xi^A^ *M/y^*. ^^ aV ^i^^^k'" ^ * 4^ ^•^^ r.* ,c> .^\--. 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