TRIED AND TESTED RECIPES A Collection of the Favorite and Choicest Recipes Used and Contributed by IDA MCKINLEY TENT NO. 21 NATIONAL ALLIANCE DAUGHTERS OF VETERANS Department of Illinois 1921 Qur 777 J //f /> not only fJie dest> food /'or the 6 a by: dut ^et^ the whole /amlly c/nnk ^t g^e/yerouslyi Uhey u//// enjoy better health as a result NATOMA- HUNTLEY DAIRY CO. MILK - CREAM - BUTTER TELEPHONE OAK PARK 202G MAIN OFFICE 1124 WILLIAMS ST OAK PARK. ILU TELEPHONE- - -WEST i35S 234-2-46 -WEST ADAMS SX CHICAGO ILL: iiiiiii TRIED AND TESTED RECIPES A Collection of the Favorite and Choicest Recipes Used and Contributed by IDA MCKINLEY TENT NO. 21 NATIONAL ALLIANCE DAUGHTERS OF VETERANS Department of Illinois 1921 f^ If ■\nA THIS RECIPE IS WARRANTED "TO COOK A HUSBAND" In selecting your husband, you should not be guided by the silvery appearance, as in buying mackerel, nor by the golden tint, as if you wanted salmon. Be sure to select him yourself, as tastes differ. Do not go to market for him, as the best come to your door. It is far better to have none unless you patiently learn how to cook and serve him. They are easily spoiled by mismanagement. Do not begin as if they were blad- ders and "blow them up." Do not keep them "in hot water," or let them "freeze" by carelessness. It is not well to "keep them in a stew," neither would I advise "roasting them." Some keep them in "pickle" all their lives. No husband will be tender and good managed in such ways, but they are really delicious when properly treated. Like crabs and lobsters you have to cook them while alive. So wrap one in linen nicely washed, and having the required number of buttons and strings tightly sewed on, tie him in the preserving kettle with the strong silk cord called "comfort," as the one called "duty" is apt to be weak, and it is needful to prevent the husband flying out and becoming burned or crusty. Make a clear, steady fire out of love, neatness and cheerfulness. Set him as near this as seems to agree with him. If he sputters and fizzes do not be anxious, some husbands do this till they are quite done. Try a little sugar in the form called by confectioners kisses, but on no account use either vinegar, or pepper. A little spice improves them, but must be used with judgment. Do not stick him with any sharp instrument to see if he is becoming tender; you cannot fail to know when he is done to a turn. Thus treated, you will find him digestible, agreeing nicely with you and the children, and he will keep as long as you want, vmless you become care- less and set him in too cold a place. g)CI.A6278:i3 m 21 1921 'Vi.-o. ROSTER OF TENT NO. 21 OFFICERS AUce Wakelee President Mate Deubler Senior Vice President Stella Simpson Junior Vice President Mildred Olson Patriotic Instructor Kathryn Cameron Chaplain Esther Clemenson ^ Secretary Constance Totten Treasurer Maude Lattan Council Member Ida Clemenson Council Member Ida Lorraine Hess Council Member Frances Godfrey Guide Matilda Whitehead Guard Grace Blume Assistant Guard Marie Johnson Color Bearer No. I Mildred Wakelee Color Bearer No. 2 Lura Sutton >■ Color Bearer No. 3 Maude Lattan Color Bearer No. 4 Ida L. Hess Press Correspondent MEMBERS Sue Wiemerslage Cora Rehm Or.via Sholes Mary Kirven Ada Rehling Mabel Lattan Emma Wedeking Netta Moyer Ida Markham Jessie Libke Mary F. Carlisle Anna Broadrick Lottie Ferry Mary Gardner Anna Hazen Winnie Sholes Lillian Wright Georgine Broadrick Ernestine Jorgenson Minnie Pearce Lulu Mae Higgins Zella Wakelee Georgia Glenn Edith Benson Fern Koven Adelaide Sisson Nora Walton Lucille Walton Katheryn Fields Luella Washburn MUFFINS, BISCUITS and BREADS PEANUT BUTTER BREAD 2 cups flour, 2 level teaspoons Calumet baking powder, 1 tea- spoon salt, 1 cup peanut butter, 1 cup milk, ^ cup sugar and 2 eggs. Sift flour, baking powder and salt into bowl, add peanut butter and sugar and mix. Beat eggs and milk together, add to flour and mix well. Put in greased loaf pan and bake in moderate over 30 to 35 minutes. This is best when a day old. Cut in thin slices, it makes very good sandwiches. Alice Wakelee, President Tent No. 21. FAIRY BISCUITS Boil 2 medium sized potatoes, mash and beat. While warm add 1 cup milk, 1 yeast cake, 1 egg, 1 tablespoon butter, pinch salt, flour enough to make quite stiff. If set at 10 a. m. put in pans at 2 p. m. Roll an inch thick, and cut with a small biscuit- cutter. Bake ten (10) minutes in a moderate oven at 6 p. m. — Mrs. C. E. Whitehead. WHEAT MUFFINS 1 quart flour, 1 teaspoon salt, 2 teaspoons Calumet baking powder, 2 eggs, 1 tablespoon melted butter, milk as needed. Sift together the flour, baking powder and salt, and add the beaten eggs and melted butter. Use enough sweet milk to make a soft thick batter. Grease the muffin tins and heat them in oven, before putting in the dough. Bake in a quick oven from 20 to 25 minutes. — Zella Wakelee. OATMEAL BREAD 2 cups of oatmeal. Scald with 1 quart of boiling water and let cool. Add 1 cake of yeast (dissolved), 1 tablespoon of lard, >4 cup of molasses, 1 teaspoon of salt and 2 teaspoons of sugar. Stiffen with white flour. Let rise, put in pan and let rise again before baking. Bake in moderate oven. — Drusilla Ingalls Thayer. POTATO ROLLS 3 small potatoes boiled and mashed, 1 cup warm milk, ^ cake yeast, 2 eggs well beaten, 2 tablespoons lard, 1 tablespoon butter, 1 tablespoon sugar, 1 teaspoon salt, flour to knead. Put sugar, butter and lard in the warm milk. Let cool and add to the yeast. Knead into a hard dough. If you wish the rolls for dinner start them at 1 1 a. m. Roll out at 4 p. m. an inch thick. Let rise again until 5 :30. Bake for dinner. • — Marie Johnson. MUFFINS y^ cup butter, V^ cup sugar, .y^ cup sweet milk, 1 egg, pinch of salt, 2 cups flour and 3 teaspoons Calumet baking powder. Beat well and bake in quick oven. — Constance Tottcn. BROWN BREAD 2 cups brown sugar mixed with 2 teaspoons cocoa, 2 eggs, then add 3 cups buttermilk or sour milk, 2 cups white flour, 3 cups graham flour, 1 cup rasins, ^^ cup walnuts (cut up), 1^ teaspoons baking soda, 2 level teaspoons Calumet baking powder. Dissolve soda in sour milk and sift baking powder in white flour. Bake in two good-sized bread tins 1 hour and fifteen minutes. — Maude Lattan. EMERGENCY NUT BREAD yo cup sugar, white or brown, 1}^ cups milk, ^4 teaspoon salt, 1 teaspoon shortening, 3^^ cups flour, 4 level teaspoons Calumet bak- ing powder, ^ cup nuts. Warm the milk before adding. Use perhaps Yi cup extra flour in kneading the loaf quickly and thoroughly before putting in pan. Let stand 20 minutes, and bake slowly an hour. — Cora Rehm. QUICK SALLIE LUNN 1 cup confectioners' sugar, ^ cup butter, creamed ; add 2 eggs, beaten well ; stir in 1 pint sweet milk with sufficient flour to make batter stifif as cake; 3 level teaspoons Calumet baking powder. Bake and eat hot for tea or breakfast. — Mildred Olson. NUT BREAD 2 cups flour, Yi cup sugar, ^ teaspoon salt, 2 level teaspoons Calumet baking powder, Y^ cup walnuts, % cup milk and 1 tgg. Sift dry ingredients together. Add nuts chopped not too fine, then add milk until you have a soft dough. Put into small greased loaf pan. Allow to stand 20 minutes and bake in moderate oven about -40 minutes. — Mildred Olson. BRAN, OR HEALTH BREAD 2 cups bran, 1 cup flour, ^ cup sugar or molasses, 1 teaspoon salt, Yz cup raisins or more, 1^ cups sour milk, ^ teaspoor. soda &nd 1 tgg. Mix in order given. Make one loaf or twelve muffins. — Mrs. Cameron. CORN BREAD 1^ cups corn meal, Ya cup flour, 3 level teaspoons Calumet baking powder, 1 tablespoon sugar, 1 teaspoon salt, Ij^ cups milk, 2 table- spoons shortening and 2 eggs. Mix the dry ingredients in bowl, add milk and melted shortening, beat well and pour into well greased pan or muffin tins and bake in hot over about 25 minutes. —Mrs. C. E. Whitehead. MEAT DISHES BEEF LOAF 3 pounds of beef, ground ; ^ pound of salt pork, ground ; 2 eggs, Yt. loaf of moistened bread crumbs. Mix thoroughly. Put one-half the ingredients in a baking pan; peel four or five hard-boiled eggs and place lengthwise on the meat. Add the rest of the meat to form the loaf. Bake about an hour and a quarter. — Ida Clemenson. SWISS STEAK Have steak from the round cut rather thick. Pound as much flour into it as possible and season with salt and pepper. Have fat in the pan piping hot. Brown on both sides, then add small quantity of water. Keep closely covered and simmer slowly an hour. This is very tender and good. — Fern Koven. SWEET SOUR MEAT Cold meat, 1 large potato, salt and pepper to taste, 2 ounces seed- less raisins, 1 bay leaf, ]A, teaspoon ground cloves, about 2 teaspoons vinegar. This is a good meal quickly made from left-over soup meat or roast. Boil the potato and when almost done cut up small. Add seasoning, raisins and ground meats. Add the potato water and boil all together a few minutes, then add vinegar to suit the taste and serve hot. — Netta Moyer. FILLED SPARERIBS Take fresh spareribs, salt and pepper them. Cut several apples in small pieces, add a little sugar and put them on the ribs. Roll the ribs and tie fast with a cord, roasting them in the oven till brown. Add spices to the gravy to suit taste. — Netta Moyer. DELICIOUS VEAL Take a round bone veal steak, cut off fat and bone and cut into pieces desired for serving. Dip in ^gg and crumbs and fry in iron frying pan until a light brown on both sides. Cover pan, turn flame low and cook for about 10 minutes. Pour over enough milk to cover meat and bake in oven till milk has cooked away, nearly an hour. Always season crumbs before breading any meat. — Hazel L. Riley. HAM LOAF Xy-i pounds raw ham chopped, 1^4 pounds round steak chopped, Yi pound lean fresh pork chopped, 2 well beaten eggs, 1 cup grated bread crumbs. Mix the three kinds of meat thoroughly, add the eggs, the crumbs, and press into a loaf. Bake one hour. This loaf requires no seasoning. — Constance Totten. BAKED HAM Boil a 14-pound ham 1^^ hours. Make a dough of flour and water, roll out to ^ inch thickness. Sprinkle brown sugar generously over the dough and wrap ham in it to flavor ham and keep the juices in. Bake in a medium oven 1^ hours. — Comrade H. E. Colbin. GIVE THE CHILDREN MORE MILK PERFECTLY PASTEURIZED— COUNTRY BOTTLED THE PERFECT FOOD FOR HEALTH, GROWTH AND STRENGTH BOWMAN DIARY COMPANY AUSTIN DISTRIBUTING STATION 5835 - 39 W. Lake St. Telephone Austin 152 VEAL LOAF (Serve with Creole Sauce) 1^ pounds ground veal shoulder, 1 slice salt pork (ground), 1 cup bread or cracker crumbs, 1 egg, ^ cup milk 1 teaspoon salt. Mix well and form into loaf. Bake about one hour. — Stella Simpson. AMERICAN CHOP SUEY 1 pound pork from shoulder, 1 pound veal from leg, 1 small teaspoon salt, 2 tablespoons N. O. molasses, 1 cup sliced onions, 2 cups celery. Cut meat into small pieces, add salt and molasses, and fry slowly for y2 hour or 40 minutes. Slice the onions and cut celery into inch lengths, then put with the meat and fry 20 minutes or more, adding a little flour occasionally, and thin with a little water. Use chop suey sauce if preferred. Serve with boiled rice. — Hazel L. Riley. BEEF LOAF 1 pound rare beef chopped fine, 3 crackers rolled and sifted, a large cup of canned tomato, 1 egg well beaten. Mix the meat, cracker, egg and flavoring until thoroughly blended. Form into a loaf by pressing tightly in a bowl and turn into a but- tered tin. Put a little butter over it and pour on the whole the canned tomato. Bake three-fourths of an hour, basting frequently with the tomato. Serve cold. ■ — M. A. Deubler. PHONE AUSTIN 1438 BERTHA H. ROSS MILLINERY 5840 W. Chicago Ave. . Austin-Chicago Henry F. Hulseberg Geo. J. Hulseberg HULSEBERG BROS. GROCERY AND MARKET Tel. Austin 74 5800 Chicago Ave. ' FORCE MEAT BALLS 1 cup suet chopped fine, 3 cups bread crumbs (fine), pinch of salt, 1 tablespoon of parsley, 2 well beaten eggs, 1 tablespoon flour and 1 of milk. Form into balls the size of a large walnut. Place around a veal roast and bake % of an hour. — Anna Broadrick. VIRGINIA HAM Place medium sized ham in kettle large enough so it can be entirely covered with water. Keep to a slow boiling point until tender. Let stand in liquid until cold. Then remove the rind and stick whole cloves over the entire surface. Sprinkle 1 cup of brown sugar over the whole ham. Put in baking pan. Take some of the liquid in which it was boiled and pour over the top. Bake until it is nicely browned. — Ida Loraine Hess. REHEAT POT ROAST, YORKSHIRE Cut the meat in thin slices. Make three cupfuls of brown gravy, placing the meat in the gravy to heat. Place in a bowl 1 cupful flour, Yi cupful cornmeal, 1 teaspoon salt, 4 level teaspoons Calumet baking powder, 2 tablespoons molasses, 2 tablespoons shortening and 1% cup- fuls water. Mix in the order given, beating smoothly. Bake irx a well greased square or oblong pan in a moderate oven for twenty-five minutes. Remove from the pan while hot. Cut in squares. Lay on the heated slices of meat. Pour over the gravy and garnish with parsley. —Mrs. C. E. Whitehead. MEATLESS DISHES CHEESE LOAF Yi pound cheese, Yi pound boiled ham, 2 heaping cups bread crumbs, 1 cup milk. Line bottom of ramekins with sliced green olives, salt and pepper to taste. Bake about three-quarters hour in moderate oven. Dressing: Small can tomatoes, 1 onion, salt, pepper and butter; cook and strain. Thicken with cornstarch to make a thick cream sauce. — A Sister. SALMON LOAF 1 can salmon chopped, Yj cup bread crumbs, 4 tablespoons melted butter, 3 eggs beaten, juice of 1 lemon. Season with salt and pepper. Mix well together. Butter mold and steam one hour. Serve with cream gravy. —Maude Lattan. MEXICAN RICE 3 slices bacon, 1 small onion, 1 can tomato soup, Y'^ cup rice, 1 sweet green pepper, salt and pepper to taste. Cut bacon fine. Add finely chopped onion and fry together till a golden brown. Add to this the tomato soup, rice and chopped pepper and let all simmer slowly till the rice is tender. If the rice dries out, add a little water. This will serve four people at luncheon. ■ — Minnie A. Custer, Department Inspector. ITALIAN DELIGHT Y2 pound spaghetti, Y- pound Hamburg steak, 1 can condensed tomato soup, Ya cup olive oil, ^ cup grated cheese, 1 onion, 1 bell pepper, 1^ teaspoons salt, cayenne pepper and paprika to taste. Cook spaghetti in boiling salted water. Chop the onion and pepper fine, and fry in olive oil till the onions are golden brown. Add the tomato soup, salt, paprika and cayenne. When thoroughly heated stir in cheese well melted, then add the spaghetti and lastly the Hamburg, which should be thinned out with a little cold water to prevent its cooking in lumps. Stir over the fire for five minutes and turn into a baking dish. Sprinkle with grated cheese and bake twenty minutes. —Mabel E. Lattan. STUFFED TOMATOES Select nice firm tomatoes. Cut a slice from the top and care- fully remove the centers, taking care not to break the tomato. Break 3 eggs in a bowl and add 3 tablespoons bread crumbs, ^ teaspoon salt, Ya teaspoon paprika. Beat well to mix and pour into the tomatoes. Place in a baking dish and bake in a hot oven for twenty minutes. Make a sauce with the pulp that was removed from the tomatoes, rubbed through a fine sieve, and added to 1 tablespoon butter, J^ tea- spoon salt, a pinch of paprika, 1 teaspoon parsley ai.d 2 tablespoons water. Place in a saucepan and when it comes to a boil pour over the baked tomatoes. —Mrs. C. E. Whitehead. 11 o o < o l-H ffi u H H 2 ^ ^ & § oo c •^ § 3 < l-H ^ (^ MA ESCRI P^ g O o " CO I— 1 fe Q 00 VD in Phone Columbus 2334 IVY The Waller Hat Shop Gift Shop 5679 West 5680 W. MADISON ST, Madison St. Eleanor Meehan Chicago, 111. Phone Austin 6064 Hand Painted China Pictures and Axel Nelson Roy A. Nelson Nelson's Booterie, Inc. Framing 5848 W. CHICAGO AVE. Phone Austin 7924 Chicago Greeting Cards Fancy Work Clubs STUFFED PIMENTOS, BOHEMIAN STYLE 6 canned red pimentos, 2 eggs, 1 cup canned corn, 1 tablespoon sugar, ^ teaspoon salt, 1 tablespoon butter. Arrange the pimentos in greased ramekins or deep muffin pans which have been well greased. The corn should be very thick and well drained. To the corn add the slightly beaten eggs, sugar, salt and melted butter. Fill the pimentos with the mixtures and bake in slow oven till firm. .Serve on a hot platter surrounded with sauce. —Mrs. P. G. Winter. FIRM OMELET 6 eggs, whites and yolks beaten separately ; 1 cup milk, 6 teaspoons cornstarch, 1 level teaspoon Calumet baking powder, 1 teaspoon salt. To yolks add 6 teaspoons cornstarch (1 to each egg), and one round teaspoon Calumet baking powder. Add to this one teaspoon salt and 1 cup milk. Lastly add the stiff whites, folding in carefully. Bake or fry quickly in greased tin. The omelet is firm and tender. — Adelaide H. Sisson. SHRIMP RAREBIT 3 tablespoons butter, 3 tablespoons flour, 1^ cups milk, ^ tea- spoon salt, 6 tablespoons cheese, ^.cup canned shrimps. Make a white sauce of the butter, flour, milk and salt, melt the cheese in it and add the shrimps. Serve on toast with large shrimps on top, garnished with parsley. 12 TELEPHONE 38 AND 90 CURRY & MASSMANN FANCY GROCERIES AND MEATS 5605 WEST LAKE ST. When You Want Good, Fresh Candies Visit Bresnahan's Candy Shop Assorted Chocolates, 70c per lb. 5666 W. Madison St. Telephone 4236 BAKED CORN 1 can corn, 2 eggs, 1 tablespoon flour, pinch of salt, 1 teaspoon sugar, 1 cup milk, 1 teaspoon butter. Mix well and bake Yz hour. SCALLOPED CHEESE AND RICE 2 level tablespoons butter, 2 tablespoons flour, y^ teaspoon salt and a cup of milk, Y\ cup grated cheese, 2 cups boiled rice. Make a white sauce with cheese. In a baking dish arrange the rice and sauce in layers, having a top layer of the sauce. Sprinkle bread crumbs or cracker dust over this, add a few bits of butter, and bake in a moderate over till a golden brown (about 20 minutes). This is nourishing, inexpensive and easy to make. LIMA BEANS EN CASSEROLE 1^ cups dried lima beans, ^4 pound sliced bacon, 2 medium-sized onions, 1 cup milk, salt and pepper. Soak the beans over night. In the morning boil until soft and drain. Sear the bacon in a hot frying pan. Remove from the pan and put in onions sliced to cook until soft. In a greased casserole place a layer of beans, sprinkle with onions and small pieces of bacon, and salt and pepper. Repeat until all is used. Ovei this pour milk and bake 15 minutes to ^ hour in a moderate oven. —Mabel E. Lattan. 13 The Parkside Dry Goods Store T. W. YOUNGHUSBAND, Prop. Dry Goods, Notions, Fancy Goods and Furnishing Goods 5645 W. Madison Street— Phone Austin 1578 SPACE DONATED BY C. R. CHILDS COMPANY 5707 WEST LAKE STREET FRIED EGG NOODLES 1 package eggs noodles, 4 slices bacon, 3 hard-boiled eggs, 2 cups white sauce. Boil noodles 10 minutes, drain and rinse in cold water. Fry in bacon fat. Add chopped whites of eggs to white sauce and pour over fried noodles on platter. Press the hard yolks through a sieve over the white sauce and lay strips of crisp bacon on top. SALMON CROQUETTES 1 can (large) salmon, drained, two cups cold mashed potatoes, Yz teaspoon salt and 1 ^Z^- Mix well and form into cakes. Fry in 3 or 4 tablespoons hot lard. Serve cream sauce, tomato or chile sauce with croquettes. — Stella Simpson. NUT AND CHEESE ROAST 1 cup grated cheese, 1 cup chopped walnuts, 1 cup fine bread crumbs, 1 tablespoon melted butter, salt and pepper to taste, % cup water, parsley. Mix well. Turn into buttered baking dish and cover with but- tered bread crumbs. Bak-e 20 minutes. TOMATO PATTIES 1 cup cracker crumbs, 1 cup tomatoes drained of juice, 4 hard boiled eggs and two raw, a little chopped onion or parsley. Mix, form into patties and roll in cracker dust and fry. 14 PECAN NUT LOAF 2 cups boiled rice, 1 cup pecan nut meat finely chopp-ed, 1 cup cracker crumbs, 1 egg beaten, 1 cup milk, l^i teaspoons salt, a lit- tle sage. Turn into a buttered small bread pan, pour over 1 tablespoon nielted butt-er, and bake in a moderate oven 1 hour. This is a de- licious substitute for a meat dish. Cora Rehm. 15 RELISHES TOMATO RELISH Yi peck ripe tomatoes, 2 green peppers, 2 cups chopped cel-ery, 5 or 6 medium sized onions. Chop tomatoes and drain over night, adding chopped celery- and onions, also green peppers. Mix with 1 quart vinegar 2 cups sugar, Yz cup salt, 2 ounces whole mustard seed. Can cold. Will not keep very long. This is very appetizing. — Sue Wiemerslage. PEPPER AND ONION RELISH 6 white onions, 6 red and 6 green sweet peppers, Yz cup parsley leaves, 1 cup sugar, 2 teaspoons salt, 2 cups vinegar. Peel the onion and cut the peppers in halves, taking out the seeds. Mix onions, peppers and parsley with boiling water, press down with a plate, and let stand 5 minutes. Drain and add the sugar, salt and vinegar. Boil ^ hour and seal in small cans. • — Constance Totten. CHILI SAUCE 1 peck tomatoes (ripe) chopped and drained over night, 2 cups (each) chopped peppers and onions, Y'^ cup each salt and sugar, 3 cups vinegar, 2 teaspoons cloves, 2 teaspoons cinnamon and 2 tea- spoons nutmeg. Boil slowly 3 hours and stir often. — Stella Simpson. CORN RELISH 12 ears of corn, 1 head of cabbage, 4 green sweet p-eppers, 5 onions, 2 cups sugar, 2 tablespoons salt, 1^/4 tablespoons mustard and 5 cups vinegar. Cut corn ofif cob, and chop other vegetables with corn. Boil sugar, salt, mustard and vinegar together, put in chopp-ed vege- tables and cook for Yx hour. Seal. — Mrs. Lura Sutton. CREOLE SAUCE For Croquettes, Meat Loaf, Etc. Yi cup white sauce, 2 tablespoons minced onion, 4 tablespoons minced green peppers, 1 small can tomato soup. In making white sauce, melt a tablespoon butter, add the onion and peppers and cook gently for 10 minut-es, then blend in ^ table- spoon flour, stir in very slowly ^ cup milk and let boil ; add ^ teaspoon salt, and gradually beat in the tomato soup, stirring con- stantly to prevent curdling. — Stella Simpson. PICKLED PEACHES 2 pounds brown sugar, 2 cups vinegar, 1 ounce of stick cinnamon and Y^- peck of peaches. Drop the peaches into hot water to peel. Stick each peach with 4 cloves. Make a syrup of the sugar, vinegar and cinnamon boiled together 20 minutes. Put half of the peaches into the syrup and cook till done, then cook the rest. Can hot and seal air-tight. Pears may be pickled the same way. — Fern Koven. 16 HESSLAN'S DELICATESSEN For Everything Good to Eat 5046 MADISON ST. FONE AUSTIN 5914 TOMATO RELISH 1 peck ripe tomatoes, 3 bunches celery, 3 medium-sized cucumbers, 5 sweet red peppers, 6 large onions, 2 pounds light brown sugar, 5 cups vinegar, 1 small cup salt, 2 ounces white mustard seed. Peel the tomatoes, chop them fine and drain. Remove seeds from the red peppers, then chop the celery, cucumbers, peppers and onions. Mix all the ingredients thoroughly and seal. Ida E. Morey, Dep't Chaplain. PEPPER HASH 12 red peppers (sweet), 12 sweet green peppers, 15 medium-sized onions, 1 quart vinegar, 2 cups sugar, 3 level tablespoons salt ; add mus- tard and celery seed if desired. Chop peppers and onions rather small, pour over boiling water, let stand 15 minutes and drain. Repeat and drain again. Add the vine- gar, sugar and spices. Cook 20 minutes and seal hot. —Hazel L. Riley. TOMATO CATSUP Yz peck tomatoes, 1 pint vinegar, )4 cup salt, ^ ounce cloves, 1 ounce allspice, ^ ounce cayenne pepper, ^ teaspoon black pepper and 1 head garlic. Wash the tomatoes and then remove the cores and cut into pieces. Boil until very soft and then rub through a fine sieve and return to kettle. Add the vinegar and spices. Tie the spice in a piece of cheese- cloth. Cook until very thick. Seal in sterilized bottles and cover with parawax. Tying spices in a piece of cheesecloth keeps the catsup from turning dark. —Mrs. Whitehead. GREEN TOMATO PICKLE 1 peck green tomatoes, sliced thin and sprinkled well with salt; let stand over night and then drain through colander; 12 large onions, sliced; 4 green sweet peppers, sliced; 4 red sweet peppers, sliced; 4 small string red peppers, sliced; 2 pounds sugar, 1 package mixed pickling spice and 3 pints good cider vinegar. Cook slowly until tender and seal in hot sterilized jars. — Ida Loraine Hess. 17 SALADS TUNA SALAD Remove tuna from the can and flake it. Sprinkle with saU, pepper and lemon juice, and let stand a short time. Add diced celery, green peppers and sliced cucumbers. Blend with mayonnaise dressing just before serving. Serve on a lettuce leaf and sprinkle with paprika. — Fern Koven. NUT AND TOMATO SALAD Place a crisp leaf of lettuce on a salad plate. Slice a ripe red tomato and place it on the lettuce. Over this pour walnut meats that have been cut up small. Use either mayonnaise or French dress- ing as preferred. — Alice B. Wakelee. PLAIN COLD SLAW Slice young cabbage very fine on a cabbage cutter. Season w ith salt and sugar and vinegar to taste. Mix thoroughly. When arranged in serving dish sprinkle with paprika. It is delicious served in the center of a platter wdth fried oysters around it. — Kathryn Fields. THOUSAND ISLAND DRESSING Put pinch of salt in a soup plate with a pinch of mustard and a little white pepper. Mix these together and blend with one raw egg yolk. Have ready a half cup of olive oil and add it drop by drop to mixture, whisking it in with a silver fork. Beat straight across the plate and drop the oil right in the path of the beating. A tablespoon of boiling water at the last makes it whiter and smoother. Add a small bottle of chili sauce. • — Minnie A. Custer, Dep't Inspector. CHICKEN SALAD 2 cups minced chicken, 3 cups celery cut fine, 1 cup rich mayonnaise and y2 cup rich cream. Veal may be substituted for chicken. This is simple to make but rich. — Emma Wedeking. TUNA FISH SALAD 1 can tuna fish and 1 cup celery cut fine. Combine with mayonnaise dressing. This makes a tempting salad or filling for 12 sandwiches. — Mrs. Cameron. STUFFED PEPPER SALAD 3 medium-sized green pappers. Cut tops from peppers and remove seeds and parboil in salt water 5 minutes and chill. Mix 1 10-cent cream cheese, 34 cupful grated American cheese, 54 cupful chopped stuffed olives and a little cream, salt and paprika to taste. Fill peppers well and chill. Then slice them crossways and serve on lettuce leaves with a garnish of mayonnaise. This cheese mixture is very good used for graham bread sandwiches. — Mrs. Cameron. 19 If you want to look Nifty and Up-to-date, go to THE AUSTIN TAILOR SHOP FOR LADIES AND GENTS L. Q. MANFREDI, Prop. SUITS AND OVERCOATS MADE TO ORDER Cleaning and Pressing — Work Called For and Delivered 5664 West Madison Street Phone Austin 5875 GOOD SHOES REASONABLY PRICED M. R. BAUER 177 N. CICERO AVE. PHONE AUSTIN 1516 MOCK CHICKEN SALAD Boil until tender 2 pounds veal shoulder and 2 pounds pork shoul- der ; let cool and cut up fine ; season with salt and pepper and add Y^. dozen sweet pickles and 3 or 4 stalks of celery. — Kathleen Simpson. DRESSING FOR CHICKEN SALAD 1 cup water, 1 cup vinegar, 1 tablespoon dry mustard, 1 tablespoon butter, 2 tablespoons sugar, 2 tablespoons flour, 3 eggs well beaten. Boil until thick and when cool add 1 cup cream. — Kathleen Simpson. SALAD 1 pound marshmallows cut in small pieces, 1 pineapple cut in small pieces, walnuts chopped fine. Whip cream thick and mix in above. Crumb Nabiscos over top and put cherry in center. Serve with 2 or 3 Nabiscos on the side. — Ida Markham. CHRISTMAS SALAD Place rounds of canned pineapple on leaves of lettuce ; take a canned pimento, spread it open, cut*in five points like a poinsettia and lay on pineapple. A cream cheese ball rolled in grated yolk of hard- boiled t^^^ makes the yellow center of flower. Serve with either French or mayonnaise dressing. — Emma Wedeking. 20 HAM SALAD Chop boiled ham until it is the size of peas and add to this an equal quantity of chopped celery. Pour over this a mayonnaise dressing. Line a deep dish with crisp lettuce leaves and fill with the salad. Very fine. — Kathryn Fields. BEET SALAD Cut four mechum-sized cold beets in dice and then add 1 green pepper minced fine and 1 large onion grated. Season highly with salt and paprika. Cover with French dressing. — Mrs. Whitehead. BOILED SALAD DRESSING 5 tablespoons sugar, 2 tablespoons flour, 2 teaspoons mustard, 1 teaspoon salt, 1 egg, 2^^ cups milk, 2 cups vinegar, butter the size of an egg. Mix dry ingredients together. Beat the eggs and add the milk a little at a time. Mix all together and add vinegar last. Put on to boil and beat all the time till thick as cream. — Frances Godfrey. COOKED MAYONNAISE DRESSING 4 tablespoons flour, 3 tablespoons sugar, 1 tablespoon mustard, 2 eggs beaten, 1 cup boiling water, 1 cup vinegar, 2 cups milk. Mix the flour, sugar and mustard with cold water, then the other ingredients in the order given. Cook in a double boiler. When thick, take from the fire and add butter and salt. When ready to serve add whipped cream. — Georgia Glenn. TOMATO AND EGG SALAD Hard boil one egg and then cut it in cjuarters. Make a nest of lettuce leaves. Lay on the sliced tomatoes. Cover w^ith ma}onnaise dressing and garnish with hard-boiled eggs. ■ — Mrs. Whitehead. FRUIT SALAD DRESSING 3 whole eggs, 1 cup sugar, ^ cup milk, y^ cup butter, j4 teaspoon mustard, 1 tablespoon flour, 1 tablespoon vinegar, juice of 1 lemon, pinch of salt. Stir sugar, mustard, salt and flour smooth. Add the well-beaten eggs, vinegar and lemon juice. Milk and butter should be added last. Cook in double boiler until thick. When cool add an equal quantity of whipped cream. A combination of canned pineapple, oranges, Malaga grapes, with skins and seeds removed, and sliced bananas makes a delightful salad. —Mabel E. Lattan. CABBAGE SALAD Shred real fine yi of medium sized cabbage; mince 1 onion and sprinkle with salt, 4 eggs* hard boiled, chopping two of them in the mixture. Take the juice of 1 large lemon, 1 tablespoon sugar and 1 cup of sweet cream, stirring all together. Cut the remaining 2 eggs in rings and place over the top. Sprinkle with a little paprika. — Ida Loraine Hess. 21 MACARONI SALAD y2 cup boiled macaroni cut into ^-inch pieces, ^ cup boiled ham cut into ^-inch cubes, y-2. cup sweet pickle cut small. Mix and moisten with boiled salad dressing. Serve on lettuce leaves in tomato cups, or plain garnished with parsley. — M. A. Deubler. CHEESE CHERRY SALAD Ya, pound cottage cheese, ^ cup chopped walnuts, ^ cup pre- served cherries, . lettuce leaves. Mix cheese, nut and cherries well. Place a nicely rounded table- spoon of the mixture on each crisp lettuce leaf and garnish with a few whole cherries. A beautiful salad and good to eat. COTTAGE CHEESE AND CARROT SALAD Grate a small carrot and squeeze through a cloth or fine sieve. Add to well seasoned cottage cheees and shape in the form of carrots. Put sprig of parsley in stem end. Serve on lettuce leaves with mayonnaise. — Cora Rehm. PHONE AUSTIN 9166 RYAN'S DRY GOODS STORE Complete line of Fall and Winter Goods now ready 4806 W. MADISON ST., CHICAGO, ILL. Ch Ch cago cago Member Real Estate Board Board of Underwriters Phone Austin 915 GEORGE E. CROKER & CO. Real Estate, Renting, Loans, Insurance and Exchange Notary Public 345 NORTH CENTRAL AVE., CHICAGO | Near Lake Street 22 CAKES SUNSHINE CAKE Whites of 8 eggs, yolks of 6 eggs, % cup sugar, 1 cup flour, I teaspoon cream of tartar, 1^^ teaspoons orange flavoring, pinch of salt. Measure sugar and sift 6 times and set aside. Flour to be meas- ured and sifted in same way. Beat yolks of eggs until quite creamy. Beat whites (adding cream of tartar and salt) until stiff. Fold in yolks, sugar and flour. Add flavoring. Uakc in slow oven for 15 minutes. Raise oven to medium heat for 15 minutes more. By this time cake should be raised to top of pan and starting to brown. Then turn oven up to finish cooking in 15 minutes. Let stand in oven for 5 minutes after turning off gas. Use Van Dusen pan. Invert pan and let stand to cool for an hour before removing. — Sue Wiemerslage. RAISED COFFEE CAKE 2 quarts soft bread sponge, 1 cup sugar, 2 eggs, 1 cup milk, 2 tablespoons butter, 1 tablespoon lard, ly? teaspoons cinnamon, 1 teacup raisins or currants, flour. Scald milk, add butter and lard and let cool, then add this with sugar, eggs, cinnamon and fruit to bread sponge. Use enough flour to handle, but mix soft, and let rise. Put in pans and let rise again. Bake in a slow oven. Frost the top, or, before baking, spread melted butter over top and sprinkle with sugar and cinna- mon. — Georgia Glenn. PRUNE CAKE 1 cup sugar, ^ cup butter, 3 eggs, 3 tablespoons sour cream, 1 level teaspoon baking soda, 2 cups flour, 1 teaspoon allspice, 1 tea- spoon cinnamon, 1 teaspoon nutmeg, 1 cup chopped cooked prunes. Filling 1 ^SS' H cup sugar, butter size of an egg, ^ cup chopped cooked prunes, y^ cup sour cream, ^ cup chopped nuts. Cook all together for 5 minues. — Katheryn Fields, BLACK GEORGE CAKE 1 scant half cup sugar, 'IjA tablespoons butter, 1 egg beaten, 1 cup molasses, 2 cups flour, 1 teaspoon soda, j4 teaspoon ground cloves, 1 cup hot water. Cream butter and sugar, add egg, molasses and soda, flour, cloves, and lastly the hot water. Bake in three layers. Put to- gether with any white frosting, adding chopped raisins between the layers. — Georgia Glenn. COFFEE CAKE 1 cup sugar, 1 tablespoon butter, % teaspoon salt, 1 egg, 1 cup milk, 2 cups flour, 2 level teaspoons Calumet baking powder, scant cup raisins. Mix like cake. Bake in dripping pan and when done spread on butter and sprinkle with sugar and cinnamon. —Maude Lattan. 24 Phones Austin 322 — 323 H. J. TEXTOR GROCERY AND MARKET • 5718 W. MADISON STREET CHICAGO Phone Austin 29 HARRY T. MOVER PHARMACIST 5756 Chicago Avenue, Chicago BAPTIST GINGERBREAD 1 cup molasses, Yi cup sugar, JS cup shortening, 1 heaping tea- spoon ginger, 1 teaspoon cinnamon, 1 cup boiling water, XYz tea- spoon soda, 25^ cups flour (no more), 2 eggs beaten light and added last. — Constance Totten. FRUIT CAKE 1 large cup sugar, 2 tablespoons butter, 1 cup apple sauce freshly made, and allowed to cool, 1 teaspoon soda dissolved in 2 teaspoons boiling water, ^2 teaspoon cinnamon, a little nutmeg, 1 cup raisins, 1 cup currants, 2 cups flour, 1 pinch of salt, 1 cup chopped nuts. Mix all ingredients, adding last of all the raisins plentifully dredged with flour. Prepare as any ordinary loaf cake and bake in a slow oven. The dough seems quite stiff but it must be so to be right. — Mary Kirven. DEVIL'S FOOD CAKE 2 eggs, 2 cups brown sugar, 3 cups flour, pinch of salt, 1 tea- spoon soda, ^2 cup butter, y^ cup sour milk, y cup boiling water, Yi cup grated chocolate or cocoa. Cream sugar and butter, beat eggs and add. Then add ^ cup sour milk, sifting flour and salt in it at this time. Mix grated choco- late or cocoa and boiling water, also soda together and add to batter. Bake in medium oven. Filling for Cake 2 cups brown sugar, 2 tablespoons butter, 5^ cup milk. Cook until it threads. — Sue Wi-emerslage. ONE EGG CAKE Cream 1 cup sugar and 1 tablespoon butter. Add 1 beaten ^^%, ^ cup of milk, 2 cups flour sifted with 2 level teaspoons Calumet baking powder, 1 teaspoon lemon extract. Bake in 2 layers, using any kind of frosting. — Sue Wiemerslage. 25 DR. THOMAS EARL TURNER DENTIST 25 E. Washington Street 5636 W. Madison Street Marshall "Field Annex t „ j t-i. j j o , , r -, , „, , , , ^ . , r Tuesday, Thursday and Saturday of Monday, Wednesday and Friday of Vi k each week Hours: 8-12 — 1-5 Hours: 8-12 — 1-6 Telephone State 8140 Telephone Austin 1058 EGOLESS DEVILS FOOD 1 cup sugar, ^ cup shortening, 3 teaspoons cocoa, 3 scant cups flour, 1 cup sour milk, 1 teaspoon soda in milk, 1 level teaspoon Calumet baking powder. Bake in layers, or you can add raisins and spice and bake in a loaf. If in layers, put together with white filling. — Constance Totten. LAYER OR LOAF POTATO CAKE (Very Good) 2 cups sugar, 1 cup butter, 1 cup mashed potatoes, ^ cake chocolate, grated rind of 1 lemon, 1 cup milk, 2^^ to 3 cups flour, 3 level teaspoons Calumet baking powder. Filling 1 cup chopped nuts, 1 cup cream, 1 cup sugar. Boil until thick. Frosting 1 cup powdered sugar, 1 teaspoon butter, cream enough to spread. — Kathryn Fields. PRUNE CAKE 1 cup butter and lard mixed, 1 cup sugar, 2 eggs, pinch salt, 1^ cups sour milk, 1 teaspoon soda dissolved in the milk, 3 cups flour, 1 level teaspoon Calumet baking powder, 1 teaspoon each of cinna- mon and nutmeg, ^ teaspoon cloves, 1 cup prunes cooked, sweet- ened and chopped. Mix in the order given and bake in layers. Put together with a butter filling or any preferred white filling. — Constance Totten. PINEAPPLE CAKE 5^ cup butter, 1^4 cups sugar, 23-^ cups flour, Ys cup pineapple juice, a little over a cup cold water, whites of 4 eggs beaten stiff. Mix in the usual order, carefully folding in the beaten whites last of all. Filling Beat white of 1 •egg stiff, add gradually 1 teaspoon of lemon juice, 2 tablespoons pineapple, and 4 tablespoons powdered sugar, or enough to make a paste to put between layers. — Constance Totten. 26 KUEHN BROS., INC. RETAIL MEATS Eight Up-to-Date Sanitary Markets Your Neighborhood Market Is Located at 5237 W. CHICAGO AVE. Fone Austin 1371 SPICE FIG CAK£ 1 cup of raisins and y'j dozen figs chopped together. Pour over the fruit one cup of hot water, into which a teaspoon of soda has been dissolved. Cream together 1 cup of sugar and Yi cup of but- ter, add 2 well beaten eggs, 1 teaspoon of cinnamon and cloves and vanilla or lemon extract. Mix this with the fruit and stir in 2 cups of flour. A few chopped walnut meats add to the flavor. — Grace Blunie. WALNUT SPONGE CAKE Cream yolks of 6 'Cggs with 1 cup of granulated sugar, pinch of salt, 1 cup chopped nuts, 1 teaspoon of vanilla extract, 1 cup of flour sifted 3 times with 1 level teaspoon of Calumet baking powder. Fold in lightly the 6 whites of the eggs beaten stifl:'!y after the above is mixed well. Bake in spring form for 40 minutes in a slow oven. — Grace Blume. HONEY LOAF y\ cup lard or butter, 1 cup of honey, )^ cup sour milk, 1 ^gg, IVs cups flour, yo teaspoon soda, 2 level teaspoons Calumet baking powder, ^ teaspoon cinnamon, j4 teaspoon cloves, nutmeg, pinch salt. Cream honey and shortening, then add beaten egg and other in- gredients. Use a little nutmeg and mix the soda with the flour. Bake in loaf tin. ■ — Grace Blume. FRUIT CAKE 10 eggs, 1 pound butter, 1 pound sugar, 1 pound flour, 2 pounds seeded raisins, 2 pounds currants, ^ pound chopped citron, 1 level teaspoon Calumet baking powder, ^ teaspoon cloves (powdered), Y teaspoon cinnamon, 1 teaspoon nutmeg, 5 cents' worth of rose water. Sprinkle chopped fruits with flour before adding to other ingredi- ents. Bake slowly 3 hours. — Ida Clemenson. FIG CAKE 1^ cups brown sugar, y^ cup butter, 2 eggs beaten separately, y2 cup sweet milk, 2 cups flour, 2 level teaspoons Calumet baking powder, Y pound chopped figs. Mix in the order given, flouring the figs before adding. Bake about 40 minutes in a slow oven. — Luella Washburn. 27 East End Pharmacy THE RELIABLE DRUG STORE Harry E. Krauth, Prop. B. W. Altstadt, R. Ph. Ph. C. Corner Austin and Chicago Ave. Phone Oak Park 570 Oak Park, 111. Formerly Schenk's Pharmacy THE GIFT SHOP Aprons, Toys, Notions, School Supplies, Fancy Work, Stamped Goods 31 Chicago Ave., Oak Park QUICK COFFEE CAKE 1 egg, Yi cup sugar, 1 cup milk, 2 cups flour, 2 level teaspoons Calumet baking powder and a little salt. Bake in a square tin 20 minutes in a moderate oven, after sprinkling the top with extra sugar, cinnamon and small pieces of butter. — Frances Godfrey. COFFEE CAKE 1 cup molasses, ^ cup lard, a pinch salt, 1 cup hot coffee, 1 tea- spoon baking soda stirred in the coffee, 1 teaspoon each of ginger and cinnamon, ^ teaspoon cloves, 1 cup raisins, 1 cup currants (if desired), 2 cups flour. Stir all together and bake in layers. Use white filling and frosting. — Ida Clemenson. HOT MILK CAKE 2 eggs, 1 cup sugar, 1 cup flour, 1 tablespoon butter, 1 level tea- spoon Calumet baking powder, 1 teaspoon vanilla, a little salt, and ]/& cup hot milk. Beat the batter well before adding the hot milk. Bake in a slow oven. — Mrs. C. E. Whitehead. MARBLE CAKE 1 cup sugar, ^ cup butter, ^ cup milk, 2 eggs well beaten, 1% cups flour, 2 level teaspoons Calumet baking powder. To half the batter add 1 teaspoon Mapleine. Bake in a loaf, alter- nating spoonfuls of light and dark batter. Or it can be made as a two-layer cake without the Mapleine. (My stand-by.) — Hazel L. Riley. SUNSHINE CAKE Whites of 7 eggs, yolks of 5 eggs, 1 cup granulated sugar, Yj tea- spoon vanilla, ^ teaspoon lemon extract, 1 cup Swansdown cake flour, Yi teaspoon cream of tartar, scant, and a pinch of salt. Sift flour 5 times, measure and set aside. Separate the eggs, putting the yolks in small bowl and the whites in mixing bowl. Beat yolks very light. Beat the whites to a foam, then add cream of tartar aiid whip until dry and stiff. Add sugar to the whites and carefully fold in, then flavoring, and lastly the flour folded in very lightly. Bake in deep pans about 30 minutes, ungreased patent pans preferred. When done invert the pan and do not remove until cold. Clara Hogreff, Past Dep't Chaplain. 28 You'll Always Find BEST QUALITY AND CLEAN STOCK in the Delicatessen and Grocery Store Corner of Laramie Ave. and Ferdinand St. J. VAN BLADEL Phone Austin 8921 FEATHER GINGER CAKE 1 beaten egg, ^ cup sugar, j/^ cup molasses, ^ cup melted short- ening (lard and butter mixed), ^ teaspoon salt. Mix all together and add 2 cups flour sifted with 1 teaspon (level) soda and 2 level teaspoons Calumet baking powder. Last add 1 cup boiling water and stir well. Bake about 25 minutes in medium oven. — Stella Simpson. BLUEBERRY CAKE 2 eggs, 1 scant cup sugar, 2 tablespoons butter, 2^/2 cups flour, 1 cup milk, 3 level teaspoons Calumet baking powder, pinch salt. Cream the sugar, butter and eggs as usual, adding then the flour, milk and baking powder. Lastly stir in a box of cleaned blueberries and bake very slowly. Serve with cream. Louise Chandler, Dep't Press Correspondent. CALUMET WHITE CAKE % cup butter, 1 cup milk, 4 egg whites, 1^4 cup sugar, 3 cups flour, 3 level teaspoons Calumet baking powder. Cream butter and sugar. Add milk alternately with flour, baking powder and a pinch of salt, sifted thoroughly. Beat whites of eggs and fold in last, stirring gently. Use any favorite flavoring. —Mrs. C. E. Whitehead. LAYER CAKE 2 cups sugar, butter or Crisco size of an egg, 1 cup sweet milk, 3 cups flour, ^ cup cornstarch, 2 level teaspoons Calumet baking powder. Cream butter and sugar together and add the milk and any pre- ferred flavoring. Sift the flour, cornstarch and -baking powder to- gether before adding. Beat well and bake in two large layers. Chocolate Filling 1 cup sugar, 5 tablespoons cocoa, ^ cup flour, yl cup milk. Mix the dry ingredients and add milk. Stir well and cook in double boiler about 25 minutes, or until it forms a soft ball in cold water. Take from the fire and beat till the right consistency to spread between the layers and over the cake. — Zella Wakelee. 29 H. J. CRAWLEY ELECTRIC CO. THE PEPTOMIST 5806 W. CHICAGO AVE. COLUMBUS 2852 DRULEY-O'BRIEN CO. COAL YARD AND OFFICE 4601-35 PARK AVENUE Austin Branch — 346 N. Central Ave. Austin 2000 SUNSHINE CAKE Yolks of 12 eggs, well beaten; 1>^ cups flour, 1^ cups sugar, 1 level teaspoon of Calumet baking powder and 12 teaspoonfuls of boil- ing water. Bake 45 minutes in hot oven. — Drusilla Ingalls Thayer, Department Secretary. ANGEL FOOD Whites of 12 eggs, beaten stiff; 1^ cups flour, 1^ cups sugar, sifted 8 or 10 times; 1 teaspoonful of cream of tartar, sifted with flour. Bake 45 minutes in hot oven. — Drusilla Ingalls Thayer. STRAWBERRY SHORT CAKE 2 cups flour, 2 level teaspoons Calumet baking powder, ^ teaspoon salt, 2 teaspoons sugar, 44 cup milk and ^ cup butter. Mix dry ingredients, sift twice, work in butter with tips of fingers and add milk gradually. Toss on floured board, divide into two parts. Pat, roll out and bake 12 minutes in a hot oven. Split and spread with butter. Sweeten strawberries to taste, place on back of range until warmed, crush slightly, and put between and on top of short- cakes. Allow from 1 to 1^ boxes berries to each shortcake. — Ida Markham. 30 CINNAMON CUP CAKES Yz cup butter, 1 cup sugar, 2 eggs beaten, 1^ cups flour, 2 level teaspoons Calumet baking powder, % tablespoon cinnamon, ^ cup milk. Cream the butter, sugar and beaten eggs. Sift the flour, baking powder and cinnamon and add to first mixture alternately with the milk. Beat batter thoroughly and turn into well-buttered gem or mufiin tins and bake 15 minutes in a moderately hot oven. Remove from cups and when cool spread with — Cream Frosting Sift confectioner's sugar 2 or 3 times ; gradually add 2 tablespoons sweet cream, stirring constantly until the right consistency to spread. Add 2 teaspoons melted butter and Y^ teaspoon vanilla. The frosting will not run if sugar is added slowly and enough of it so that it will spread evenly. Use only confectioner's sugar. — Pearl Steinmetz. MARBLE CAKE Light part : 1 Y cups sugar, 1 cup butter, Y cup sweet milk, j4 teaspoon soda, 1 teaspoon cream of tartar, whites of four eggs, 2^ cups flour. Dark part : 1 cup brown sugar, Y? cup molasses, Y cup butter, Y cup sour milk, Y teaspoon soda, 1 teaspoon cream of tartar, 2Y cups flour, yolks of 4 eggs, allspice, cinnamon and cloves as desired. Drop light and dark alternately by spoonfuls in greased tin. Makes a large loaf cake. Use white or dark frosting as preferred. — Jessie Libke. SPICE OR COFFEE CAKE 2 cups dark brown sugar, 3^ cup shortening, 2 eggs, 1 teaspoon ginger, 1 teaspoon cinnamon, Y teaspoon nutmeg, 1 large cup strong coffee, 2 level teaspoons Calumet baking powder, 1 cup raisins chopped fine, 2 cups flour. Beat together the sugar and shortening, add the eggs beaten well with the salt, and the spices. Stir the soda in the coffee and mix the flour with the raisins before adding. Chopped walnuts and candied citron may be added if a richer cake is desired. Bake in medium hot oven. — Ida E. Morey, Dep't Chaplain. APPLE SAUCE CAKE 1 cup sugar, Y cup shortening, 1 level teaspoon soda and a little warm water, 1^ cup flour, 1 teaspoon salt, level; Y teaspoon cloves, 1 teaspoon cinnamon, Y teaspoon nutmeg, 4 teaspoons cocoa, 1 cup apple sauce, unsweetened, and 1 cup raisins. Cream shortening well. Add sugar gradually. Dissolve the soda in warm water aYid stir into unsweetened apple sauce, letting it foam into the sugar and butter. Beat very well. Add flour, salt, spices and raisins and cocoa. Can be baked in a loaf. — Ida Markham. 31 Standard Ice Cream Company 4501 WEST LAKE STREET Tel. Austin 4109 When you want Ice Cream, ask your dealer for Standard Ice Cream Company's Ice Cream 32 CHOCOLATE CAKE 1 cup sugar, j/ cup butter, 1 scant teaspoon soda, 1 cup sour milk or cream, 2 level teaspoons Calumet baking powder, 2 cups flour, 4 squares bitter chocolate, 1 teaspoon flavoring. Cream the butter and sugar, add the eggs and beat well. Mix soda in milk and add alternately with the flour. Add the dissolved chocolate, flavoring and baking powder. Mix w^ell and bake in a moderate oven. — Mrs. John Gillette. DUTCH APPLE CAKE 1 cup sugar, 1 egg, tablespoon butter, 1 cup sweet milk, 2 cups flour, 1 level teaspoon Calumet baking powder and pinch of salt. Cover with sliced apples, sprinkle with sugar and cinnamon. — Mildred Olson. GRAHAM CRACKER CAKE Pulverize 22 graham crackers, 1 cup chopped walnuts, 2 level teaspoons Calumet baking powder, 1 tablespoon flour. Cream to- gether 1 cup sugar, % cup butter and ^ cup milk ; 3 eggs, whites beaten until stiff. Bake in three layers or loaf and fill with butter cream icing or serve with whipped cream. — Mrs. W. T. Haupt. MOTHER'S CAKE ^2 cup of butter, 1^ cups sugar, 2 cups flour, 2 eggs, 1 cup milk and 2 level teaspoons Calumet baking powder. Will make three layers. Put jam or jelly between and use choco- late icing. — Clara G. Yengling. SPICE CAKE 2 cups flour, 1 teaspoon soda, 2 saltspoons salt, J4 teaspoon cloves, j/2 teaspoon cinnamon, ^/j teaspoon allspice, 1 egg, ^ cup molasses, ^2 cup milk, 1 cup raisins, 1 cup nut meats, y^ teaspoon vanilla, 3^2 cup fat, y2 cup sugar. Mix together flour, soda, salt and spices. Cream fat and sugar together. Add well beaten egg. Mix molasses and sour milk together and add them to dry ingredients, then to the whole mixture. Flour raisins and nuts and add to the cake mixture with vanilla. Bake in greased tin in moderate oven 45 minutes. Cake should shrink from pan when done. — Adelaide H. Sisson. ICE CREAM FROSTING 2 cups powdered sugar, 2 tablespoonfuls butter, white of 1 egg and 1 tablespoonful vanilla. Cream the butter and sugar together. Beat the white of egg to a stiff froth. Add to sugar and butter; beat to a cream. Then add vanilla, beat again and use. — Jessie Libke. 33 DOUGHNUTS and COOKIES FRIED CAKES 2 eggs, 1 cup sugar, 1 cup sour milk, 1 level teaspoon soda, 2 teaspoons melted butter, a dash of nutmeg and ginger, ^ teaspoon salt, flour sufficient to roll out the dough for cutting. Fry in deep fat, and sprinkle with powdered sugar. — Olivia Sholes. DELICIOUS DOUGHNUTS 1 cup sugar, 2 tablespoons melted butter, 2 eggs beaten light, 1 cup sour milk, 1 teaspoon soda in milk, 3 cups flour, 2 level teaspoons Calumet baking powder, salt and nutmeg to flavor. Roll out Yi inch thick and shape with doughnut cutter. Drop in Crisco hot enough to make them rise instantly to the surface and turn at once. When done, drain on brown paper, and roll in powdered sugar. — Constance Totten. OATMEAL COOKIES 4 cups oatmeal, 2 cups flour, 1 cup sugar, 1 cup lard, 1 teaspoon soda, 1 cup milk, pinch of salt. Roll thin and cut small cakes. Filling 1 lb. dates, 1 cup sugar, 1 cup water. Boil until soft enough to spread. Place filling between 2 cakes and let bake. — Mary Kirven. ROCKS 1^ cups brown sugar, 1 scant cup butter, 3 well beaten eggs, 2)^ cups flour, 1 teaspoon soda dissolved in very little hot water, 1 cup seeded raisins, 1 cup walnuts chopped medium fine, pinch salt. Mix well and drop in small spoonfuls on buttered tins and bake. — Hazel L. Riley, Chairman Dep't Organization. SCOTCH SCONES Y\ pound butter, 3 to 4 teaspoons granulated sugar, Yz cup milk, 2 level cups flour, ^ teaspoon salt, 3 level teaspoons Calumet baking powder, 1 ^gg. Rub together butter and dry ingredients and add beaten ^gg and milk. Drop on well greased pans in amounts the size of a walnut. Sprinkle with sugar and cinnamon and bake to a delicious brown. — Hazel L. Riley. SOFT JUMBLES Yi cup butter, 1^^ cups sugar, 3 eggs, 1 cup sour milk or cream, 1 teaspoon soda, 3 cups flour, flavor to taste. Mix in the order given and drop by teaspoonfuls on greased tins and bake. ■ — Constance Totten. GINGER SNAPS 1 cup brown sugar, 1 cup molasses, 1 cup shortening, 2 teaspoons ginger, 6 tablespoons vinegar and 1 tablespoon soda. Put the soda in the vinegar and stir to a froth, putting it in last, except the flour. Add enough flour to roll without sticking. Bake like other cookies. — Ida E. Morey, Dep't Chaplain. 35 THOMAS G. MILLER DENTIST 3203 W. Madison St., Chicago Phone Garfield 98 Opposite Kedzie Theatre Patronize Your Neighborhood 5c, 10c and Variety Store HALPERN BROS. 5704 W. MADISON STREET MOLASSES COOKIES 1 cup molasses, 1 teaspoon cinnamon, ^ teaspoon cloves, 2 cups blown sugar, 3 eggs well beaten, 2 tablespoons vinegar and 1 teaspoon soda. Flour to make a stiff batter. Boil the molasses and spices. While hot add the flour. When cool add the sugar, eggs, vinegar and soda. When they are baked, frost with white or chocolate icing. Will keep. — Frances Godfrey. MY OWN DOUGHNUTS 2y2 cups sugar, 2 eggs, butter or Crisco the size of small tgg, 1 scant teaspoon ground nutmeg, lj4 cups fresh buttermilk, 1 teaspoon soda, 3 level teaspoons Calumet baking powder and 5 cups flour. Cream together the sugar, eggs and nutmeg, add the buttermilk and soda, then the flour and baking powder. It should make a soft dough, just thick enough to roll. Cut out and fry in hot Crisco or fat. Will keep moist and tender. — Alice B. Wakelee, President No. 21. OATMEAL COOKIES 2 cups sugar, 1 cup shortening, 3 eggs well beaten, 2^^ cups flour, 1 level teaspoon Calumet baking powder, 10 tablespoons sour milk, Yi. teaspoon soda (dissolved in a little hot milk), 2 cups seedless raisins (or part English walnuts) sprinkled with flour, and 4 cups of oatmeal. Mix well and roll out ^ inch thick. Cut the desired size and bake in pans in a moderate oven. — Frances Godfrey. ORANGE KNOTS 3 tablespoons Crisco, ^ cup sugar, 1 ^gg and 1 yolk beaten light, grated rind of 1 orange, ^4 teaspoon mace, 4 cups sifted flour, ^ tea- spoon salt, Xyi teaspoons cream of tartar, j/4 teaspoon soda and Yz cup milk. Cream the Crisco, beat in the sugar, eggs, orange rind and mace. Sift together the dry ingredients and add to the fir^^t mixture with the milk, and stir to a firm dough. Cut oft" strips the shape and length of a lead pencil. Tie in a knot and shape like a figure eight. Fry in hot fat, drain on soft paper and dredge with powdered sugar. — Frances Godfrey. 36 37 NOODLES Beat 2 eggs until the whites and yolks are well blended, add 1 tea- spoon salt and gradually sift flour enough to make a very stiff dough, about lys cups. Turn onto a slightly floured board and knead until smooth. Divide in two equal parts and roll each part as thin as wall paper. Cover sheets of dough with towels and let stand until dry enough to roll like jelly roll. Cut in thin slices crosswise, using a sharp knife with a thin blade, unroll each slice, sprinkle them over the board, cover and let stand until dry. — Pearl Steinmetz. DATE BARS 1 cup sugar, 1 package dates stoned and chopped, ] cup walnut meats chopped, 3 eggs and 1 tablespoon water, 1 cup flour, 1 level teaspoon Calumet baking powder, IjA teaspoons vanilla. Beat eggs with water and add sugar and flavoring, then add flour and baking powder, and lastly fruit and nuts. Bake in a shallow square pan in slow oven 40 minutes. Cut in bars 4 one way of the pan and 6 the other, while still warm. Have ready a bag of powdered sugar, and sugar them four at a time, by shaking them up and down in the bag. These can b-e kept a week and still be delicious. —Emma Cadicux. DOUGHNUTS 1 cup sugar, 1 cup milk, 4 tablespoons melted butter, 3 eggs well beaten, 4 cups flour, 3 level teaspoons Calumet baking powder, ^4 teaspoon nutmeg and }i teaspoon salt. Mix butter, sugar, milk, eggs, nutmeg and salt. Then stir into the flour. — Mrs. John Thomas. FRIED CAKES 2 cups sugar, 1 pint buttermilk, 3 eggs, 2 cups flour, 1 teaspoon salt, 7 tablespoons melted lard, 1 teaspoon soda and Ys teaspoon Calum-et baking powder. If made with sweet milk use 2 teaspoons cream of tartar and 1 teaspoon soda in the flour. Mix as soft as you can roll out. —Jessie Libke. OATMEAL COOKIES iy2 cups sugar, >4 cup lard or butter, 2 eggs beaten to a froth, 1 cup raisins chopped and 4 tablespoons milk. Can use ^ cup raisins and yi nut meats or all nut meats if preferred, 2}4 cups flour, 2 tablespoons Calumet baking powder and 2 cups oatmeal. Drop from spoon in well oiled pan. — Mrs. J. H. Brooks. ROCKS Cream 1 cup of sugar with % cup of butter, add 1^ cups of flour, 2 eggs, 1 pound each of chopped English walnuts and raisins, 1 tea- spoon each of cinnamon and cloves and 1 of soda dissolved in hot water. Drop by teaspoons on greased tins and bake. These keep as well as fruit cakes. The dough must be very stift". Add >< Eng- lish walnut meat to the top of each cake. — Mrs. P. G. Winter. 38 WAFFLES 4 level teaspoonfuls Calumet baking powder, 2 cupfuls flour, Vo teaspoonful salt, 2 eggs separated, 1^ cupfuls milk and 4 table- spoonfuls melted butter. Mix flour with baking powder and salt and sift into bowl. Beat yolks of eggs, add butter and milk. Add this mixture gradu- ally to dry ingredients, beating thoroughly. When well mixed fold in the stififly beaten whites of eggs. Pour from a pitcher into the center of a hot well greased waffle iron. Serve with melted butter and maple syrup or with cinnamon and sugar. — Mrs. John Thomas. TARTS A good rich pie crust rolled as if for pie, cut with a tumbler or cookie cutter into circles. In half of them cut three holes with a thimble. Place solid circles in a baking pan, a teaspoon of jelly on each. Cover with cut out circles, pinch around each edge, and bake in a moderate oven. — Pearl Steinmetz. DATE STICKS 3 eggs beaten light, 1 cup sugar, 3 tablespoons water, 2 teaspoons vanilla, 1 cup nuts chopped fine, 1 cup dates chopped fine, 1 cup flour, 1 level teaspoon Calumet baking powder. Bake in flat pan and cut in strips about 3 inches Jong and 1 inch wide. — Marie Johnson. 39 A LONJG establisned catalogue ana publication printing plant that Kas kept pace witK the times in equipment ana organization. ^ High quality combinea with superior service. 1 ioneer Publishing L>o. 112 MortK Boulevard Oak Park, Illinois Publishers of Oak Leaves Austinite Forest Leaves 41 PUDDINGS FIG PUDDING 1 cup suet (ground), 1 cup figs (ground), 1 cup bread crumbs (ground), 1 cup sugar, 1 cup sweet milk, 2 level teaspoons Calumet baking po\^der, whites of 2 eggs, y^ teaspoon vanilla, 1 cup flour. Mix all ingredients together, steam 2 hours and serve with the following sauce: Yz cup butter and ^ cup brown sugar creamed to- gether. Heat in double boiler, stir until hot and add yolks of 2 eggs. Heat thoroughly and remove from fire. When cool add J/2 pint of whipped cream flavored with ^ teaspoon vanilla. — A Sister. STEAMED PUDDING Yx cup sugar, J4 cup butter, 1 ^gg, pinch salt, ^ cup milk, 2 cups flour, 2 level teaspoons Calumet baking powder, apples. Slice apples in pudding dish, making it about half full. Pour the pudding batter over apples and steam Yt. hour. Sauce 1 cup sugar, 1 cup water, 1 tablespoon cornstarch, 1 teaspoon but- ter, 1 teaspoon nutmeg, 1 tablespoon lemon juice. Bring sugar and water to boiling point, add cornstarch dissolved in a little water. When thick, add butter, nutmeg and lemon. — Constance Totten. VERY GOOD DESSERT 1 cup stale cake crumbs (sponge cake is best), Yi cup chopped walnuts, 1 cup chopped marshmallows, 1 cup whipped cream. Mix together and pile some of the whipped cream on top. — Georgia Glenn. PLAIN CUSTARD Beaten yolks of five eggs and five tablespoons sugar. Pour over this 1 quart hot milk, add pinch salt, flavoring ; add beaten whites of 2 eggs. Bake in cups set in pan of boiling water. Cover with meringue and serve either warm or cold. Do not leave too long in oven. Boil instead (if preferred) in double boiler. — Stella Simpson. RHUBARB PUDDING 2 cups dried rhubarb, XYi cups sugar,! heaping tablespoon butter, 1 ^gg, 1 cup sweet milk, 1 teaspoon lemon or vanilla extract, 1 level teaspoon Calumet baking powder. Into a baking dish put the dried rhubarb with a cup of the sugar. Mix the other ingredients, adding enough flour to make a thin cake batter. Pour this over the rhubarb, bake in a moderate oven and serve with sweet cream. — Fern Koven. FRUIT DESSERT 3 large bananas, the juice of one large orange, ^ cup white sugar, Yi cup desiccated cocoanut. Skin and slice the bananas, marinate with the orange juice and cover with sugar topped with the cocoanut. Delicious with sponge cake or any plain cake. — ^Alice B. Wakelee. 42 PINEAPPLE ICE CREAM DESSERT 1 can diced or shredded pineapple, 1 cup walnut meats, 1 envelope Knox's gelatin, 3 egg yolks, 1 full cup sugar, 1 pint whipping cream. Whip cream stiff. Add eggs and sugar beaten together, then pineapple juice to which has been added the gelatin dissolved in y^ cup boiling water. This seems to make the cream quite thin, but is all right. Place on ice and when it commences to set add fruit and nuts, raising fruit occasionally to distribute evenly. Delicious. Will serve 18 guests. Let stand on the ice 8 hours. - — Emma Cadieux, Dept. Patriotic Instructor. LEMON BREAD PUDDING 4 heaping tablespoons bread crumbs, ^ cup sugar, 3 eggs, a pinch salt, the juice and grated rind of one lemon. Boil the bread crumbs with a little water for 10 minutes. Cool until it thickens, then add the sugar, the beaten yolks, the salt and lemon. Bake in a moderate oven, and when done cover with a meringue of the beaten whites and set again in the oven to brown. — Fern Koven. PLUM PUDDING 4 eggs, 1 large cup sugar, 2 teaspoons cinnamon, 1 teaspoon pow- dered cloves, a pinch of mace, y2 teaspoon salt, 1 cup sour milk, 1 level teaspoon baking soda, 1 cup seeded raisins, 1 cup currants, j/2 cup citron sliced thin, 2 cups bread crumbs and 1 cup chopped suet. In a large bowl beat the eggs well ; add the sugar and spices. Flour the fruit well before adding. Put in the sour milk and soda last, and use more flour if it seems too moist. Boil or steam 4 hours. — Olivia Sholes. CARROT PUDDING 1 cup grated raw carrot, 1 cup grated raw potato, 1 cup grated raw apple, 1 cup beef suet, chopped fine ; 2 cups raisins, 1 cup brown sugar, 1 teaspoon soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1 tea- spoon cloves, 1 teaspoon nutmeg and 1 tablespoon molasses. Mix in order given and steam three hours. — Mrs. Cameron. CHOCOLATE RICE CREAM 1 cup sweet milk, j/i cup well washed rice, % teaspoon salt, 5 teaspoons sugar, 1 tablespoon butter, 3 tablespoons grated unsweetened chocolate and 1 ' teaspoon vanilla. Put milk in double boiler. When boiling hot add all the other ingredients and steam one hour. Usually served ice cold, but is equally good warm. — ^Luella Washburn. DATE TORTE 3 eggs, 1 cup granulated sugar, 1 cup bread crumbs, 1 cup dates chopped fine, 1 cup nuts chopped fine, 1 teaspoon vanilla. Beat the whites of the eggs very stiff, add the yolks and other ingredients. Bake slowly in a moderate oven 35 minutes. Serve with whipped cream. — Maude Lattan. 43 FRUITED SPANISH CREAM 1 envelope Knox gelatin, 3 eggs, 1 tablespoon vanilla, 1 quart milk, 8 tablespoons sugar. Soak gelatin in milk. Put on fire and stir until dissolved. Add yolks of eggs and four tablespoons sugar well beaten. Stir until it comes to the boiling point. Remove from stove and have whites of eggs well beaten with four tablespoons sugar. Add whites, stirring briskly until thoroughly mixed. Flavor and pour into sherbet glasses to become firm. At serving time make a deep impression in the cen- ters and fill the cavity with sweetened raspberries, strawberries or other berries or fruits (fresh or canned). Cover the top with a spoonful of whipped cream, or with the original mixture, concealing the berries or fruits. Decorate with choice berries or pieces of fruit. —Mrs. P. G. Winter. CINNAMON APPLES Yi pound red cinnamon candies, 1^ cups sugar, 1 cup water, de- sired amount of apples, chopped nuts and dates and whipped cream. Pare apples, core through centers, leaving apples whole. When candies, sugar and water boil put in the apples and cook them till done. Fill centers with chopped nuts and dates mixed and serve cold with whipped cream. ^Clara Hogrefif. STEAMED PEACH PUDDING 1 cup peaches, softened; Yz cup butter, ^ cup sugar, 2 eggs, beaten ; 1 cup flour, 1 level teaspoon Calumet baking powder, 1 pinch salt. Cut peaches into small pieces. Beat butter and sugar to a cream, add the eggs, peaches, flour sifted with baking powdei and salt. Mix well, turn into a greased mold, cover with greased paper or lid and steam steadily two hours. Turn out and serve with peace syrup heated or with sweet melted butter sauce. If desired, 2 tablespoons each of chopped nut meats and candied citron peel may be added. — Kathleen Simpson. SEAFOAM SAUCE 2 tablespoons butter, 1 tablespoon flour, Yi cup sugar, yolk 1 t.gg, Y2 cup water, 1 teaspoon vanilla, white 1 ^^g. Cream butter and add flour, mixed with sugar, gradually while stirring constantly ; then add ^gg yolk, well beaten, water and vanilla. Cook in double boiler until mixture thickens, stirring constantly at first and afterward occasionally. Cool and just before serving add ^gg white beaten until stifif. — Mrs. P. G. Winter. CREAM APPLES Pare and core 6 apples. Make a syrup of water and Y^ cup sugar, enough to cover apples, and boil 5 minutes, not longer or they will break, and set aside to cool. Make a mixture of >4 cup mixed nuts and Y cup raisins, run through the meat grinder; Ya cup cream, ^ teaspoon cinnamon or nutmeg, and 1 teaspoon vanilla. Mix well ; fill center of apples ; serve with remaining sauce ; dot with whipped cream. — Mrs. Cameron. 44 PIES BUTTERSCOTCH PIE 2 cups brown sugar, 1 heaping tablespoon butter, melted together ; 1 cup of hot milk, yolks of three eggs, 4 tablespoons of flour, pinch of salt. Cook in double boiler. Beat whites of eggs with powdered sugar. Have under crust baked. Put egg whites on top of pie ; put in oven to brow^n. — Katherine Compton, Illinois Dep't President, Daughters of Veterans. MOCK MINCE MEAT 1 cup currants, 1 cup raisins, 1 cup bread crumbs, 1^ cups hot water, ^ cup vinegar, l^^ cups sugar, lump of butter and spices to taste. Put all together and when it has come to a boil it is ready for the crusts. — Mrs. Lura Sutton. BUTTERSCOTCH PIE 1 pint milk, 1 cup brown sugar, 2 tablespoons cornstarch, 2 eggs, 1 tablespoon butter, 1 teaspoon vanilla. Bake an under crust. Mix sugar, cornstarch, milk and a pinch of salt and cook in double boiler. Add egg yolks, beaten, and vanilla. Fill baked crust and top with a meringue of the whites and browm in oven. — Constance Totten. DATE PIE 3 tablespoons cracker dust, 1 cup sugar, 1 package dates chopped, 6 eggs beaten separately, 2 level teaspoons Calumet baking powder, 1 cup chopped nuts. Mix all ingredients together, adding beaten whites of eggs last. Bake 15 minutes. — Ida Clemenson. MINCE MEAT 2 potmds cold cooked beef chopped, 5 pounds apples chopped, 34 pound suet chopped, 1 pound currants chopped, 2 pounds raisins chopped, % pound citron chopped, 2 pounds sugar, 1 pint meat juice, 1 pint cider, 1^/2 pints molasses, 1^^ teaspoon cloves, IjA teaspoon mace, 5 teaspoons cinnamon, ^ teaspoon black pepper ( 3 tablespoons salt, 1 nutmeg grated, the grated rinds and juice of 2 lemons. Mix all together and boil for 5 minutes. This will keep if sealed and makes about 6 quarts. When ready to use thin wath water or any fruit juice. — Mabel E. Lattan. LEMON PIE l}i cup sugar, 3^ cup flour, pinch of salt, 3 eggs, 1^ cups boiling water, 1 teaspoon butter, juice of 1 lemon and grated rind. Mix sugar, flour and salt, add boiling water and stir constantly. Cook for 10 or 15 minutes, then add butter, egg yolks, rind and juice of lemon. Turn into pie plate lined with baked crust. Beat whites of eggs, add little sugar, cover pie and brown slightly. ■ — Anna Broadrick. 46 DATE PIE Remove the stones from half a pound of dates, boil until tender and rub through a colander. Thicken 2 cups of hot milk with 1 tablespoon of flour, add a well-beaten egg and pinch of salt, the date pulp, and sweeten slightly if desired. Bake in one crust and serve cold with a garnish of whipped cream and stuiTed dates. —Mrs. J. H. Brooks. RHUBARB PIE Take the tender stalks, strip ofl: the skin and cut in small pieces. Put them in a stew pan with just a little water and stew until tender ; if too much water drain it oft; add sugar to taste. Beat 2 eggs very light and stir them into enough rhubarb to fill one pie plate. Bake in an under crust ; use the whites of eggs to frost the top. —-Anna Broadrick. COCOANUT CREAM PIE Butter, flavoring, ^ cup cocoanut, 1 pint milk, 2 eggs, 2 table- spoons cornstarch and 3 tablespoons sugar. Wet cornstarch with a little cold milk, beat yolks of eggs and sugar together and add boiling milk, a little butter, flavoring and ^ cup or more of cocoanut. Beat whites of eggs for frosting; have crust baked, put in the mixture and frost. - — Anna Broadrick. PUMPKIN PIE 1 quart stewed and strained pumpkin, 1 cup milk, }4 teaspoon cinnamon, ^ teaspoon ginger, ^ cup sugar, ^4 teaspoon salt and 2 eggs. Mix ingredients in order given. Bake in one crust in hot oven until crust is baked. — Mrs. C. E. Whitehead. CRANBERRY AND RAISIN PIE 2 cups cranberries, 1 cup sugar, 1 cup water, ^ cup cracker crumbs, 3^ cup seeded raisins, 1 egg, 1 tablespoon lemon or orange juice. Boil cranberries, water and raisins until berries burst open, then add the sugar. Cool, add the cracker crumbs, egg and orange juice. Line a pie plate with pastry and fill with fruit mixture. Arrange strips of pastry lattice fashion over top and bake in a quick oven 25 minutes. M. A. Deubler. PUMPKIN PIE WITH WHIPPED CREAM 2 cups cooked and strained pumpkin, 1 cup milk, jA cup thin cream, j4 cup sugar, }i teaspoon salt, }i teaspoon nutmeg, lj4 tea- spoon cinnamon, 1 tablespoon ginger and 2 eggs slightly beaten. In a deep mixing bowl stir these ingredients until well blended. Turn into a deep glass pie plate lined with a rich pastry and finish with a fluted rim. Bake in a hot oven the first 10 minutes to set the pastry, then reduce the heat and continue baking from 25 to 30 min- utes. Serve cold with whipped cream, sweetened and flavored with orange extract. — M. A. Deubler. 47 CANDIES and DRINKS NUT FUDGE 2 cups svtgar, 1 cup sweet milk, butter size of a walnut, 4 table- spoons cocoa or chocolate, 1 cup chopped pecans. Put all except the nuts in a saucepan and let it cook till it will harden on a spoon when dropped in cold water. Then take from the stove and beat with a spoon till it becomes thick, then stir in the pecans and pour onto a large buttered platter to cool. When nearly- hard cut in squares. Agnes Gragg Lucas, Dep't Council Member. ROASTED ALMONDS Shell and blanch almonds, put them in a sauce pan, with some salt, set them in the oven until they are hot, remove the sauce pan from the oven and add a small j)iece of butter to the almonds, and shake them over the fire until they are brown, taking care that they do not burn. — Agnes Gragg Lucas. STUFFED DATES " These are very nice for a Christmas dainty. Cut dates in two lengthwise, remove the pits and fill the cavity with the following mixture: I beaten white of egg thickened with powdered sugar and chopped nuts until it will mold into a pit for the date. Then press the two halves together and roll in granulated sugar. About 75 dates can be fixed with 1 white of egg. — Agnes Gragg Lucas. CANDIED ORANGE PEEL Cut the orange peel 2 or 3 inches long and ^ inch wide. Cover with water and let stand till the third day, changing the water each day. Add an equal quantity of sugar, put in a granite kettle and cover with boiling water. Simmer for three hours, strain the syrup off and place the peel on a platter. Stir into it all the granulated sugar it will absorb. It should be dry yet perfectly soft. — Cora Rehm. GRAPE JUICE Remove Concord grapes from the stems, wash, cover with cold water and boil. Cook until the pulp is soft and can be rubbed through a sieve, usually about 15 minutes boiling. Strain as for jelly making, taking care not to squeeze the pulp. Fill into sterilized glass jars and stand in hot water, boiling for 20 minutes. Fill to the top with boiling water, remove from stove and seal tightly. Cool and cover caps with parafifn. The pulp is fine for grape butter. — Mrs. C. E. Whitehead. PUFFED RICE BALLS 1 pound brown sugar, 8 tablespoons water, 4 tablespoons Maple Karo syrup, 1 package puffed rice. Boil sugar, water and Karo until it hairs. Pour over puffed rice and make into balls. Makes 14 balls and costs 25 cents to make. — Mrs. Cameron. 49 SEA FOAM 3 cups gi^anulated sugar, ^ cup light Karo Korn syrup, 3/^ cup water, Yz teaspoon salt, whites of 2 eggs, 1 cup chopped nuts. Beat the whites of eggs stiff with the salt. Boil the syrup and when it makes a soft ball in cold water, add a very little at a time to the beaten whites, until all is used. Beat until it is so stiff it will stay on the spoon, then add the nuts previously chopped and drop in patties on a buttered plate. — Marie Johnson. COLD CHOCOLATE DRINK 2 squares bitter chocolate, 1 pint boiling water, 2 heaping cups sugar. Boil chocolate in half the water and sugar in other half until thoroughly dissolved, then mix and boil about 3 minutes. When cold add two teaspoons vanilla. Use 2 tablespoons of the syrup to a glass of cold milk. This syrup can also be used as a sauce for ice cream or puddings. It will keep a long time if kept cold. — (Miss) Lottie M. Ferry. FLUFFY RUFFLES CANDY 2 cups granulated sugar, ^^ cup corn syrup, Y^ cup hot water. Cook like fudge. Do not stir all the time. Test in water; when it forms a soft ball remove from fire, add 1 teaspoon vanilla and pour into the whites of 2 eggs beaten stiff, beating all the time. Add Yi cup of walnut meats. — Mrs. Cameron. SO SANDWICHES DATE SANDWICHES Butter lightly crustless slices of white bread. Rub a Philadelphia cream cheese smooth and work into it Yi cup of dates, stoned and chopped fine. Spread this between the bread slices. — Katheryn Fields. LOVERS' SANDWICHES Yz pound boiled ham, 1 small can of pimentos and Yacht Club salad dressing. Grind ham and pimentos together, mix with the salad dressing to taste and spread between buttered slices of bread, cut with a heart- shaped cookie cutter. ■ — Katheryn Fields. NUT AND DATE SANDWICHES Cut thin slices of brown bread, spread with butter. Chop equal parts of nuts and dates; a little orange juice may be added. Spread on bread. — Emma Wedeking. PATRIOTIC SANDWICH Cut bread slices with glass top or cutter to form rounds. Mix Blue Ribbon cheese with cream to soften it. Chop pimentos rather fine. Spread bread with butter, then the cheese mixture ; place a row of pimento around edge of bread. Mix a little cheese with blue coloring and put dab of blue in center of bread. ^Emma Wedeking. PIMENTO SANDWICH Butter two slices of white bread. On lower slice place leaf let- tuce, spread with salad dressing, thin slices of veal loaf and strips of canned pimentos. Cover with buttered bread and cut across with sharp knife to make two triangular sandwiches. SARDINE SANDWICH Remove skin and backbones from can of sardines. Mash in a bowl till a smooth paste, then add a tablespoon of lemon juice and spread between thin slices of buttered bread. CLUB SANDWICHES Toast two slices of bread and butter lightly. On one put lettuce leaf, spread with salad dressing. Lay on thin slices of chicken, then more lettuce and dressing, two slices crisp bacon, another lettuce leaf, and finish with the second slice of toast. Served with coffee alone it makes a delicious, nourishing meal. Garnish with sliced tomato if desired. COMBINATION SANDWICH Butter thinly two slices of white bread. Fill sandwich with the following in layers : Lettuce leaf, salad dressing, thin slices of tomato, chopped celery, a little minced green sweet pepper. Cover with bread and cut across. A tempting dish for luncheon, healthful and delicious. 52 SANDWICHES TO BE SERVED WITH SALAD Peanut butter. Sliced ham and mustard. Sliced beef and dill pickle. Cubed cucumbers and radishes moistened with salad dressing. Chopped olives and celery and salad dressing. — M. A. Deubler. CREAM CHEESE AND NUT SANDWICH Chop fine 1 cup English walnuts and mix with cottage cheese moistened with sweet cream. Salt to taste and spread generously between slices of whole wheat bread. — Constance Totten. 53 PRESERVES RHUBARB AND ORANGE MARMALADE 1 quart of rhubarb cut fine, 4 oranges peeled and cut fine, 6 cups of sugar. Run orange peel through meat grinder. Make a syrup of the sugar and a little water, boiled until it threads. Put chopped fruit in the S3'rup and simmer 1 hour, when it is ready to seal. — Mrs. Lura Sutton. PLUM CONSERVE 1 large square box red plums, 1 pound seeded raisins, ^ pound figs, Yz pound English walnut meats, 5 pounds sugar and 4 oranges. Cook plums and remove stones. Grind in meat grinder other in- gredients and cook all together about 2 hours. — Ida Markham. ORANGE MARMALADE 6 large oranges and 2 lemons sliced whole very thin. Measure and add 3 times the amount of water and let stand over night. Boil 5 minutes and let stand till afternoon. Add an equal weight of sugar, stir well, and let stand again till morning. Then boil till it jells, about 30 minutes. — Cora Rehm. PLUM CONSERVE 9 dozen plums cut in quarters and stoned, 3 oranges cut in small pieces (everything but seeds), 1 pound seeded raisins, 3 pounds sugar. Boil 1 hour and 30 minutes. When cool and just before putting in glasses add ^ pound English walnuts cut in small pieces. This is very delicious. — Sue Wiemerslage. FRUIT JAM 1 quart ground pineapple, 2 quarts strawberries and 3 cups sugar. Boil until well cooked and as thick as you like. — ^Jessie Libke. PLUM CONSERVE 3 pounds plums, 3 pounds sugar, 1 package raisins, 3 oranges, 2 lemons. Wash and cut the fruit. Boil it with sugar until thick. Put in jelly glasses, seal with paraffin. Peaches or grapes may be used instead of plums. — ^Adelaide H. Sisson. GRAPE JAM 2 quarts grapes and 2 quarts sweet apples. Stew separately and rub through colander. Put together and add 2 pounds sugar and 1 teaspoon cinnamon. Cook until it thickens. — Mrs. Cameron. 55 GINGER PEARS Ginger pears are delicious and hard green pears that seem worth- less will work up into this preserve. Use 4 cups water, 6 pounds sugar, 9 pounds pears, 6 ounces crystallized ginger and 4 lemons: Make a syrup of the water and sugar. Pare and slice the pears. Put pears into syrup and boil until they begin to look transparent. Add grated rind of 1 lemon and juice of 4. Add ginger and continue to cook until the pear slices are transparent and the whole is very thick. Put into glasses and seal when cool. — Clara G. Yengling, Past National President. 56 INDEX Biscuits 4-5 Breads 4-5 Cakes 24-33 Candies 49-50 Cookies 35-39 Doughnuts 35-39 Drinks 49-50 Meats 7-9 Meatless Dishes 1 1-14 Muffins 4-5 Pies 46-47 Puddings 42-44 Preserves 55-56 Relishes 16-17 Salads 19-22 Sandwiches 52-53 58 AN APPRECIATION Our foremost thought on completing the compiUng of this book is a sense of sincerest gratitude toward all the Sisters of our beloved Order who have helped to make it a success — toward the members of Ida McKinley Tent No. 21 who have -so generously responded to the call for recipes and have sent such a wealth of tempting material for the book. We are also grateful to the officers of the Department of Illinois and our Past National President, who have honored us with contributions, and in this way added very materially to the interest and value of the book. To those Sisters who secured our advertisements we are espe- cially indebted, as they will enable us to sell the book at a moderate price and still leave a sum for patriotic work. Our advertisers are all well-known business men of recognized worth in Austin and Oak Park, and we earnestly request the Sisters to reward their courtesy to us, by giving them their patronage. It is not in our power to dedicate so modest a book to a great cause without seeming presumption. But it is the thought of the Daughters of Veterans in Ida McKinley Tent No. 21, that in our hearts at least, we humbly offer this little book to the sacred memories of our fathers, with undying loyalty to the Flag Our Fathers Saved. Additional copies of this book may be obtained from the Secretary of Tent 21 at the following address: Miss Esther Clemenson, 5727 West Superior street, Chicago 111. Copyright, 1921, Cora H. Rehm, Oak Park, 111. 59 LIBRARY OF CONGRESS 014 488 190 4