l:-. TX THE BOARD OF EDUCATION OF THE CITY OF CHICAGO Tht EducAtlon CKvision THE PREPARATION OF FOOD PETER A. MORTS^SON, SvqiKkrint^ndex&t of Scho&ls 192 2 %rieTit F \Qe£- COFBUGHT DEPOSm The BOARD of EDUCATIOxN of the CITY of CHICAGO. THE EDUCATION DIVISION PETER A. AiORlEXSON, Supenntnident COOKING in the ELEMENTARY SCHOOLS JANUARY 1922 COPYPIGHl, 1922 by JENNY H. SNOW 4 t. salt 4 c. water CORNMEAL MUSH 1 c. cornmeal IJ^ t. salt 5 c. water 1. Mix the cornmeal or farina with a little cold water and stir this into the boiling water in the upper section of the boiler, or take the boiler off the fire and stir the meal into the hot water slowly. 2. Add the salt. 3. Cook the cereal over the direct fire for 5 minutes. 4. Finish in double boiler. 5. Serve with milk and sugar or with brown sugar syrup. Page 6 TEA ^ t. tea to 1 c. boiling water 1. Put the tea into a scalded teapot and pour boiling water over it. 2. Allow it to steep about 3 minutes. 3. Serve hot. Children should not drink tea or coffee. COFFEE 6 roundinsc T. coffee. 6 c. boiling water %. c. cold water 1 crushed egg shell 1. Mix coffee with the crushed tgg shell and the cold water. 2. Put m coffee pot. 3. Add boiling water and boil 3 minutes. 4. Remove from the fire and let stand on stove for a few minutes to allow grounds to settle. NOTE — Coffee made with egg has a richer flavor, but the use of tgg in coffee making is not necessary. If egg shells are not used, add a little cold water. Left-over coffee may be used in the making of dark cakes and desserts. FRIED MUSH 1. Pack any left-over mush from breakfast into a small bread pan. 2. Cover to keep crust from forming and set aside to cool. 3. Remove from the pan and cut into slices about J/2-inch thick. 4. Dip in flour and saute until a crust is formed on one side. Turn and brown on the other side. 5. Serve with syrup. BROWN SUGAR SYRUP 1 c. brown sugar yi c. water Boil three minutes. Page 7 GRIDDLE CAKES 2T< c. flour 1 t. salt 2 T. fat 5 I. baking powder 2 T. snc;ar 1 e 2 c. g§r mi SOUR MILK GRIDDLE CAKES 2 c. flour 1 t. salt 2 T. fat 1 t. soda 2 'V. suoar 1 egg- 2 c. sour milk 1. Mix and sift dry ingredients. 2. Add well beaten eeg and melted fat to milk. .\ Combine liquid with d-v ingrediems. 4^ Cook on a 'iglnly greased pan until brown on one side, turn and brown on ihe other side. NOTE — Cakes mav be made without esfgs. MUFFINS WHITE CORNMEAL GRAHAM 2 r. white flour 1 c. co-nmeal 1 c. <:-a^^am flour 4 ) halving powder 1 c. flour ] c. \\lr'le flour H t. salt 4 1. bal ng powder 4 1. baking- powder 21' -n-ar 14 t. salt ^< t. salt " 1 (■ mdk 2 "r. sugar 2 1'. sugar 2T. fat (melted) 1 o n^i^k 1 c. milk 1 egg 2T. tai impiuHn 2 'I', fat fmplted'i 1 poo- ] go-o 1. Mix and s-'l drv ingredients. 2. Beat the e?"-. add the milk and melted fal. ?>. Cnvh'ne the dry and Cie k'miid no • 'vl 'mt s. 4. Mix liglillv with a fork. 5. Bake in a hot oven from 20 to 25 minutes. CORNBREAD 1 c. cornmeal i^ t. salt 2 T. melted fat 1 c. flour 2 T. sugar 1 egg- 4 t. baking powder 1 c. milk 1. Mix as mufflns. 2. Bake in a buttered cake tin in a hot oven for one-half hour. Paare 8 EMERGENCY BISCUITS 2 c. flour 1/2 t. salt 1 c. milk 4 t. baking powder 4 T. shortening 1. Sift flour, measure, and sift again with baking powder and salt. 2. Rub in the shortening thorovighly. 3. Add liquid gradually, stirring lightly until a soft, smooth dough is formed which can be dropped from the spoon without spreading. 4. Drop by spoonfuls on to a greased pan, one and one-half inches apart. BAKING POWDER BISCUITS 2 c. flour About % c. milk 4 T. shortening 4 t. baking powder y^ t. salt 1. Sift flour, measure and sift again with baking powder and salt. 2. Rub in the shortening thoroughly. 3. Add liquid gradually, stirring lightly until a soft dough is formed which can be stirred free from the side of the mixing bowl. 4. Turn out on to a slightly floured board, roll to about three-quarter inch in thickness, and cut with a small cutter. 5. Place close together on a slightly floured pan, and bake in a hot oven 15 minutes. DUTCH COFFEE CAKE 2 c. flour % to 1 c. milk 2 apples cut in thin slices 4 t. baking powder 54 c. shortening 2 T. sugar mixed with i/4 Yi t. salt 1 t.gg t. cinnamon 1. Mix and sift dry ingredients. 2. Beat the Q.gg, add the milk and melted fat. 3. Combine the dry and the liquid ingredients. 4. Stir lightly until a soft dough is formed. 5. Spread this dough on a greased baking dish. 6. Place thin slices of apple over the top of the dough, close together. 7. Sprinkle with sugar and cinnamon. 8. Bake in a moderate oven until the apples are soft and the crust is brown, about 25 minutes. Page 9 FRENCH TOAST 6 slices bread 1 egg 2 c. milk i^ t. salt 1. Beat egg slightly, add salt and milk. 2. Dip bread in this mixture. 3. Cook on a hot, well-greased griddle. 4. Brown bread on one side, then turn bread over and brown the other side. 5. Serve either for breakfast or luncheon, or with a sauce for dessert for dinner. FRUIT OR CINNAMON ROLLS 2 c. flour 2 T. sugar mixed with ^2 t. salt ys t. cinnamon % c. milk % c. raisins, seeded and 4 t. baking powder cut 3 to 4 T. shortening 1. Mix as for baking powder biscuits. 2. Roll to one-fourth inch thick- ness. 3. Brush over with melted fat and sprinkle with sugar, cinnamon and fruit. 4. Roll like a jelly roll. 5. Cut off pieces three-fourths inch in thick- ness, place on greased pan, and bake in a hot oven 15 minutes. QUICK COFFEE CAKE 1/4 c. sugar 1 egg 2 c. flour ^ c. milk 3 t. baking powder i/4 c. melted fat, sugar and ^2 t. salt cinnamon mixed 1. Mix and sift dry ingredients. 2. Add egg, well beaten, milk and melted fat, and stir until smooth. 3. Pour into greased shallow bread pan, brush over with melted butter and sprinkle with sugar and cinnamon. 4. Bake in moderately hot oven 25 to 30 minutes. Page 10 Vegetable Soup LUNCHEON NO. 1 Crackers CREAM OF POTATO SOUP Bread with Jam 1 c. mashed potato 4 c. milk 1 t. salt 2 T. fat 2 T. flour 1. Add milk to fluffy mashed potato. 2. Rub fat and flour together until a soft ball is formed. 3. Add flour mixture to potato mixture and stir until it boils. 4. Add salt and serve hot with crackers. NOTE — If desired, a slice of onion may be boiled with the soup for flavor. A little whipped cream may be added to soup just before serving. LUNCHEON NO. 2 Scalloped Rice and Cheese Celery Bread and Butter Milk SCALLOPED RICE AND CHEESE 3 c. cooked rice 4 T. fat 4 T. flour Yi t. salt 2 c. milk 1 c. grated cheese 1. Rice may be cooked according to any one of the three methods. 2. Make white sauce of fat, flour, milk and salt. 3. Add cheese and rice. 4. Butter a baking dish and fill with mixture. 5. Cover with buttered crumbs and bake in a moderate oven until crumbs are brown. Second Method — Cover bottom of buttered baking dish with rice. 2. Sprinkle with cheese, then a layer of white sauce. 3. Repeat, using remaining ingredients, covering top layer with buttered crumbs. 4. Bake in a moderate oven until crumbs are browned. NOTE — To make buttered crumbs, melt 1 tablespoon of fat, add 1 cup of crumbs and mix thoroughly. Any butter substitute may be used for buttering a baking dish or mak- ing buttered crumbs. Page 11 LUNCHEON NO. 3 French Fried Toast with Syrup or Fried Cornmeal Mush with Syrup Baked Apples with Milk See pages 4, 6, 7 and 10. LUNCHEON NO. 4 Vegetable Chowder Chocolate Cornstarch Pudding VEGETABLE CHOWDER ^ onion sliced 3 medium sized potatoes 2 T. fat ^ 1 T. flour 1 c. milk 3 medium sized carrots 1 t. salt 3 medium sized white turnips 1. Brown onion in fat. 2. Cover diced vegetables with water. 3. Add to it the onion and fat and cook until tender, from 30 to 40 minutes, allowing the water to boil down. 4. Add milk and salt and bring to boiling point. 5. Thicken with the flour mixed with a little cold milk. May be served on crackers or toast. CORNSTARCH PUDDING 6 T. cornstarch 2 T. cocoa 6 T. sugar 3 c. milk 14 t. vanilla 1. Mix dry ingredients thoroughly. 2. Add the milk slowly. 3. Cook over the direct fire, stirring constantly until it boils. 4. Finish cooking over hot water for about 30 minutes, until starch has lost its raw taste. 5. Add vanilla and pour into wet molds to set. 6. Serve with milk or cream. Page 12 LUNCHEON NO. 5 Potato Salad Bread and Butter Baked Custard POTATO SALAD 6 medium sized boiled potatoes 1 c. finely cut celery Yz onion (chopped finely) 1 c. dressing No. 1 Salt to taste 1. Cut cold boiled potatoes into one-half inch cubes. 2. Add cut celery and chopped onion. 3. Add dressing and mix carefully so as not to break potatoes. 4. Arrange on lettuce leaves. 5. Green pepper, parsley or hard boiled egg may be added to the salad or used as a garnish. Onion may be omitted. 6. In season, cucumber may take the place of celery. BAKED CUSTARD 4 eggs 14 t. salt Yt. c. sugar 4 c. scalded milk Few gratings nutmeg 1. Beat eggs slightly, with fork. 2. Add sugar and salt and pour on slowly, scalded milk. 3. Pour into mold and set in pan of hot water. 4. Sprinkle with nutmeg and bake in a slow oven until firm, which may be determined by run- ning a silver knife through custard; if knife comes out clean, custard is done. LUNCHEON NO. 6 Creamy Eggs Baking Powder Biscuits Apricot or Prune Sauce CREAMY EGCxS 6 eggs 6 T. milk 1 t. salt 1. Beat eggs lightly, add milk and salt. 2. Heat pan, add Y^ T. fat and pour ^gg mixture into hot buttered pan. 3. Cook over a low fire until eggs begin to set. 4. Carefully turn with spatula in as large flakes as possible. 5. Serve at once. Page 13 LUNCHEON NO. 7 Creamed Dried Beef Baked Potatoes Chocolate Bread Pudding CREAMED DRIED BEEF 1/4 lb. chipped dried beef 4 T. flour 1 pint milk 2 T. fat 1. Cut dried beef into small pieces. 2. Make White Sauce No. Ill by mixing the flour smoothly with 14 cup of the milk, beating rest of milk and adding flour mixture to it. 3. Cook until thick, stirring all the time. 4. Add the dried beef. 5. Serve on toast. CHOCOLATE BREAD PUDDING 1 sq. chocolate or 1 beaten egg 3 T. cocoa 4 T. sugar 2 c. scalded milk ^ t. salt 1 c. bread crumbs i/4 t. vanilla 1. Melt chocolate over hot water. 2. Scald milk and add slowly to choco- late. 3. Add bread crumbs, beaten egg, sugar, salt and vanilla. 4. Bake in buttered dish, set in water, for 3^ hour, or until firm. 5. Serve hot with milk or cream. 6. Raisins or nuts may be added. LUNCHEON NO. 8 Oyster Stew Crackers Celery Rice Pudding OYSTER STEW 1 pint oysters 1 c. water 1 quart milk 1 T. fat 1 t. salt 1. Drain oysters and pour cold water over them, and save liquor. 2. Re- move bits of shell. 3. Heat milk and season, then add liquor and oysters. 4. Cook until edges of oysters curl. NOTE — A little pepper may be added last. RICE PUDDING IY2 c. steamed rice 3 T. sugar 11/2 c. milk 1/2 t. salt 1 egg 3 T. raisins 1. Beat egg slightly. 2. Add milk and remaining ingredients. 3. Put into buttered baking dish. 4. Bake in medium oven ^ hour. Page 14 OMELETS French Omelet 6 eggs 1 t. salt 6 T. milk 1 T. fat 1. Beat eggs slightly. 2. Add milk and salt. 3. Heat pan, melt fat and add egg mixture. 4. In cooking a French Omelet do not stir or break into pieces. 5. Lift edges with a knife and tip pan so that liquid portion runs into the bottom of the pan. 6. When brown on bottom, fold and turn onto a hot platter. Fluffy Omelet Same amounts as above. 1. Separate yolks from whites. 2. To yolks add salt and beat until thick and lemon colored. 3. Add milk. 4. Beat whites until stiff and fold into first mixture. 5. Heat pan and add fat and the mixture. 6. Cook slowly until puffed and brown on the bottom. 7 Fold. (Note: If not cooked on top, place in oven or brown under flame a few minutes before folding. Note : Whites of eggs will curdle if beaten too much.) Plain Omelet Plain Omelet is the same as Fluffy Omelet, except that yolks and whites are not separated in the beating. Souffle Omelet 4 eggs 1 c. medium white sauce A Souffle Omelet may be made either as a fluffy or plain omelet by sub- stituting white sauce for the milk. Baked Cheese Omelet 6 eggs, beaten separately 1 c. grated cheese 11/2 c. milk 11/2 t. salt A little paprika 1. Beat eggs lightly. 2. Fold in milk, cheese and seasonings. 3. Bake in pan set in hot water for I/2 hour, or until set. 4. Test as for custard, NOTE — Variety in omelets may be gained by : 1. Folding into the mixture, just before cooking, minced ham, chopped meat, mushrooms, nuts, etc. 2. Adding vegetables, as peas, asparagus, mushrooms, before folding and turning out. 3. Adding jelly or heavy preserves for a sweet omelet. Page 15 GENERAL PRINCIPLES UNDERLYING PREPARATION AND COOKING OF VEGETABLES 1. Cook all vegetables uncovered after they reach the boiling point. a. To keep color and texture. b. To lessen odor of cooking. c. To let undesirable compounds escape in steam. 2. a. Cook all fresh vegetables in boiling salted water. b. Start w^ithered vegetables in cold water unless they have been soaked. 3. Some very young vegetables, such as peas or greens, can be cooked without the addition of water. 4. Use water in which vegetables have been cooked, because it con- tains a large proportion of the mineral salts of the vegetables. 5. Green vegetables should be cooked just long enough to make them tender. Overcooking makes them less digestible, as well as less palatable. This is especially true of cabbage and green beans. 6. In preparing lettuce for salad, soak in cold water and cut under water. Chill by hanging in a draft or placing on ice. NOTE — Vegetables furnish 8.7 per cent of the protein ; 1 per cent of the fat and 12 per cent of the starch and sugar of the average American dietary and are therefore an important factor in the food supply and should be used to a much greater extent than they are. They contain valuable mineral salts and vitamines. TIME TABLE FOR COOKING VEGETABLES Asparagus 15 minutes Onions % to 1 hour Beans (String) .... 1 hour Oyster Plant 45 to 60 min. Beans (Shelled) ... 1 to 1^/2 hours Parsnips 30 to 45 min. Beets 1 to 4 hours Peas 20 to 30 min. Brussels Sprouts... 20 to 30 min. Potatoes (Irish)... 30 to 45 min. Cabbage V2 hour Potatoes (Sweet) . . 20 to 30 min. Carrots 20 to 45 min. Squash (Summer) . 20 to 30 min. Cauliflower 20 min. Squash (Winter) . .30 min. Celery ^ hour Tomatoes 15 to 20 min. Corn 10 min. Turnips 30 to 45 min. Greens (Spinach) . .20 to 30 min. Kohl-rabi 30 min. Page 16 SCALLOPED DISHES Potatoes au Gratin 6 medium-sized boiled or I/2 c. grated cheese steamed potatoes I/2 c. crumbs 2 cups white sauce 1. Dice the potatoes and mix with white sauce and cheese. 2. Arrange in a buttered baking dish and cover with crumbs. 3. Bake )^ hour, or until brown. Scalloped Potatoes 1. Wash, pare and soak 6 potatoes. 2. Slice into very thin slices. 3. Ar- range in layers in a buttered baking dish. 4. Sprinkle each layer with salt and flour and dot with small pieces of fat. 5. Pour hot milk over them until it may be seen through the top layer. 6. Bake l^/i hours or more, until soft. Scalloped Tomatoes 1 can tomatoes Few drops onion juice 1/4 t. salt 1 c. crumbs 1 t. sugar 1 T. fat 1. Arrange crumbs and tomatoes in layers in a buttered baking dish. 2. Cover with buttered crumbs. 3. Bake in hot oven for y^ hour, or. until crumbs are brown. Scalloped Fish 1 can salmon or i/4 c. crumbs 2 c. cooked fish li/; c. medium white sauce 1. Drain off liquor from fish and use it in making white sauce. 2. Separate fish into flakes. 3. Place a layer of fish in a buttered baking dish. 4. Cover with white sauce. 5. Repeat until fish is used. 6. Cover with buttered crumbs and bake for I/2 hour. Page 17 TABLE SETTING A table cloth, which has been carefully ironed with the crease running lengthwise, is spread on the table over a silence cloth or asbestos pad. The proper number of covers are placed at even intervals about the table and one inch from the edge. The knife is placed at the right of each cover, with the blade turning to- ward the plate. Spoons are placed next to the knife and the glass is placed at the end of the knife blade. Forks are placed at the left of the plate and pads or bread and butter plates at the end of the forks. The napkin is folded and placed next to the forks with the open corner at the lower right hand corner. Salt and pepper shakers may be placed toward the center of the table. Carving knife, fork and serving spoons are placed on the table at the right of platter. A doily, on which is placed a plant or low vase of flowers, may form the centerpiece. At breakfast or luncheon the table may be spread wath doilies instead of a cloth and smaller napkins may be used. Silver is placed as for dinner. TABLE MANNERS Sit as erect as possible and near to the table. Open napkin and place in the lap. There is but one correct way to hold the knife and fork. When they are used together the knife is held in the right hand and the fork in the left. When the knife is used for cutting, the first finger rests on the dull edge of the blade as near where it joins the handle as possible and the handle touches the palm of -the hand. When the fork is used with the knife it is held in such a manner that the first finger rests on the handle just above the tongs. In both cases the hand should almost cover the handle. A spoon is used for stirring or conveying food to the mouth. In either case the spoon is held as a pen is held. When not in use it rests on the saucer or plate. Never leave a spoon standing in a cup. When the fork is used for eating it is held in the right hand in the same manner as the spoon. Knives and forks when not in use lie on the plate, never on the table cloth leaning against the plate. Page 18 DINNER NO. 1 Veal Stew Orange and Nut Salad Simple Dessert VEAL STEW 11/2 lbs. lean veal 1 T. salt 6 medium carrots 3 T. flour 6 medium potatoes 2 T. fat 1 stalk celery or or small piece of suet 3 medium onions 1. Cut veal into about 12 pieces. 2. Season and dredge with flour. 3. Saute in fat until all sides are brown. 4. Remove to sauce pan. 5. Add water to fat in frying pan, let it come to boiling point and povir over meat. 6. Add enough more hot water to cover. 7. Let simmer until tender (about 2 hours). 8. About % hour before stew is finished, add vegetables. 9. If gravy is not thick enough, a little flour and water may be added. ORANGE AND NUT SALAD 3 medium sized oranges 1 head lettuce l^ c. boiled salad dressing 6 English walnuts I. Wash lettuce leaves in cold water and shake in a cloth or chill on ice. 2. Peel, slice and quarter the oranges. 3, Arrange lettuce on plate, add oranges and nuts. 4. Serve with boiled dressing. Page 19 DINNER NO. 2 Chops (pan broiled) Potatoes au Gratin Stewed Tomatoes Apple Pie CHOPS 6 lamb or pork chops 1. Rub hot frying pan with a little fat. 2. Put chops into hot frying pan. 3. When under surface is seared, turn and sear other side. 4. Cook lamb chops 6 to 10 minutes and pork chops 20 minutes to i/o hour. 5. When done, sprinkle w^ith salt on one side. 6. Remove to hot platter and season other side. POTATOES au GRATIN (See Page 17) STEWED TOMATOES 6 medium tomatoes 1 T. fat 1 t. salt 1. Dip tomatoes in boiling water for a minute and remove skin. 2. Cut into pieces and stew slowdy for twenty minutes. 3. Season. APPLE PIE Plain Paste Apple Filling 1% c. flour 4 or 5 sour apples }i t. salt Ys c. sugar 1/2 c. cold fat 1 t. fat cold water (about 6 T.) cinnamon or nutmeg 1. Mix salt with flour and cut in shortening wath a knife. 2. Add water gradually, cutting in with knife. 3. Divide into two parts, using larger part for upper crust. 4. Toss on floured board and shape with hands into a ball. 5. Roll lightly, keeping crust round. 6. When large enough to cover pan, fold and place on pie tin. 7. Fit into tin and trim edges with knife. 8. Fill with sliced apples, add seasoning. Cover with top crust. 9. Trim crust so that edges just touch molding board. 10. Roll up the edge of the under crust and fold top crust under the lower crust. 11. Press edge with fork. 12. Cut open- ing in center of top crust to allow steam to escape. 13. Bake in a medium oven for about }i of an hour, or until apples are soft. Page 20 DINNER NO. 3 Boiled Halibut with Egg Sauce Mashed Potatoes Cole Slaw Simple Dessert BOILED HALIBUT 2 lbs. halibut (in one piece) 1 T. vinegar 1' t. salt L Wrap fish in cheese cloth and cover with boiling water to which salt and vinegar have been added. 2. Cook just at boiling point for about 25 minutes. 3. Remove skin and serve on hot platter covered with egg sauce. EGG SAUCE 2 hard-boiled eggs 1% c. white sauce Make medium white sauce and add hard-boiled egg, either sliced or chopped. COLE SLAW — Cream or Boiled Dressing % small heavy cabbage 1^^ c. salad dressing 1. Remove outer leaves and cut cabbage into quarters. 2. Cut into small pieces with a sharp knife. 3. Soak in cold water and drain. 4. Mix with Cream or Boiled Salad Dressing. (See page on Salad Dressings) Page 21 DINNER NO. 4 Sauted Fish Potatoes on the Half Shell Creamed Carrots Simple Dessert SAUTED FISH 11/2 lbs. white fish 2 or 3 T. fat. Ys c. corn meal or flour 1 t. salt 1. Be sure fish is scaled and the head, fins and tail removed. 2. Split fish along back bone. 3. Cut each half into three parts. 4. Wash in cold water and wipe dry. 5. Sprinkle with salt and roll in corn meal or flour. 6. Heat pan and add fat. 7. Place fish in hot fat, flesh side down and leave until thoroughly browned. 8. Turn and brown skin side. 9. Cook about 12 minutes in all. 10. Re- move to hot platter and serve with lemon cut into eighths. NOTE — Fish is much improved when boned before cooking. POTATOES ON THE HALF SHELL 6 medium potatoes 1% t. salt 2 T. fat 4 T. milk L Wash potatoes, scrubbing well with vegetable brush. 2. Bake in a hot oven until soft. 3. Cut in halves lengthwise and remove contents with a fork, taking care not to break skin. 4. Mash and add butter, salt and milk. 5. Beat until light and fluffy. 6. Replace in skins and brown in oven. CREAMED CARROTS 1% c. medium white sauce 6 carrots 2 t. salt 1. Wash and scrape carrots and cut into pieces. 2. Cook in boiling salted water until tender (about 25 minutes). 3. Make medium white sauce. 4. Add carrots and serve hot. Pas:e 22 DINNER NO. 5 Cream of Tomato Soup Cold Sliced Meat Cranberry Sauce Creamed Potatoes Fruit or Salad CREAM OF TOMATO SOUP 11/2 c. canned tomatoes li/^ c. milk 11/2 c. water - 1 ssp. soda 1/4 onion, sliced 3 T. flour or 3 T. fat a few cloves or bay leaf ^ t. salt 1. Boil tomatoes, water and seasoning together ten minutes. 2. Strain and add the flour and fat rubbed into a ball. 3. Cook until it boils, add soda. 4. Add milk all at once and salt last. NOTE — May be served with a little whipped cream. CRANBERRY SAUCE 1 quart cranberries 2 c. sugar 1 c. water 1. Wash and pick over cranberries. 2. Add water and sugar. 3. Bring to boiling point, cover and cook 10 minutes. Page 23 DINNER NO. 6 Beef Loaf, with Gravy Creamed Potatoes Beets . Simple Dessert BEEF LOAF 1% lbs. meat {l}i lbs. beef and }i lb. fresh pork) 6 crackers 1 egg Vs c. milk 2 t. salt NOTE — 1 T. chopped onion or green pepper may be added. 1. Roll crackers and moisten with milk. 2. Season meat, add beaten egg and crackers. 3. Mix thoroughly wi-'h hand. 4. Pack into a buttered pan and bake 45 minutes or mold in a bread tin, turn out into a dripping pan, dot with fat and add enough hot water to keep from burning and bake % hours. 5. Make a gravy from the juices in the pan by adding 2 T. of flour mixed with Vi c. cold water. 6. Season. CREAMED POTATOEvS 6 boiled potatoes 1% c. white sauce L Cut potatoes into pieces. 2. Make white sauce and heat potatoes in it. BEETS 6 medium sized beets 2 T. fat 1 t. salt 1. Cut stems off to within an inch and a half of the beets. 2. Wash carefully so as to preserve rootlets. 3. Cook in boiling salted water until tender (1 to 4 hours), 4. When done blanch in cold water a moment and remove skins. 5. Cut into dice or slice and reheat and add melted fat and season. SWISS STEAK 2 lbs. round steak, 1 to 1^/2 in. thick ^ c. flour 1/4 onion, sliced l^t. salt 2 T. fat 1. Pound steak with flour and add salt. 2. Brown onion in the fat in frying pan. 3. Add meat and brown on both sides. 4. Cover with boiling water and simmer l^/^ to 2 hours or until tender. 5. Reduce liquor in frying pan to make a thick brown sauce. 6. Pour over the meat. NOTE — Meat may be stewed in tomato juice. Page 24 DINNER NO. 7 Breaded Veal with Tomato Sauce or Veal Birds Baked Potatoes Dessert BREADED VEAL 2 slices veal cutlet (about 2 lbs.) y-2 c. crumbs 1 t. salt 1 ^gg, slightly beaten % c. flour 2 T. fat 1. Sprinkle veal with salt. 2. Dip in flour, egg and crumbs. 3. Put fat in hot frying pan, add cutlets and saute until well browned on each side. 4. Cook slowly until tender, about 20 minutes. TOMATO SAUCE 1 c. strained tomatoes 2 T. fat 14 t. salt 2 T. flour 1. Make as White Sauce. 2. May be seasoned by adding 2 cloves, a bay leaf, 3 allspice berries or a slice of onion. VEAL BIRDS 2 slices veal cutlet Dressing 2 slices bread 1 t. chopped onion 3 T. melted fat 1 t. salt % to 1 t. summer savory 14 t. pepper or sage 1. Soak bread in cold water and squeeze out as dry as possible. 2. Add other dressing materials to bread and mix thoroughly. 3. Cut veal into 4-inch pieces. 4. Roll dressing in each piece of veal and skewer with tooth picks. 5. Roll in flour. 6. Sear in hot fat in frying pan. 7. Place in buttered baking dish or casserole and cover with sauce made from fat in pan by adding a little flour and water. NOTE — Sauce may be made with tomato instead of water, or partly tomato. 8. Bake ^ of an hour in medium oven. Page 25 DINNER NO. 8 Braised Beef with Vegetables Baking Powder Biscuits Dessert BRAISED BEEF WITH VEGETABLES 3 lbs. beef (short ribs or plate) flour 3 white turnips Vs lb. suet or 4 T. fat 1/2 onion 3 carrots 4 potatoes 1. Try out fat and remove scraps. 2. Dredge meat generously with flour and brown entire surface in fat. 3. Add 3 c. boiling water, cover closely and cook 3 hours. 4. Add diced vegetables and cook 1 hour longer. 5. May be cooked in a covered dish or a casserole in the oven or in an iron kettle on top of the stove. Page 26 FROZEN DESSERTS ICES LEMON ICE 4 c. water 1^/^ c. sugar ^ c. lemon juice 1. Dissolve sugar in water. Heat if necessary. 2. Add lemon juice. 3. Stir while freezing. 4. Use a mixture of one part of rock salt to five parts of ice. NOTE — In the school room the inner part of a double boiler may be used. Three or four of these will pack in a dish pan of ice and salt. ORANGE ICE 4 c. water ll^ c. sugar 2 c. orange juice %' c. lemon juice Same directions as for Lemon Ice. SHERBETS LEMON MILK SHERBET 4 c. milk ^ c. lemon juice iy2 c. sugar 1. Mix lemon juice and sugar. 2. Beat this mixture into the milk. 3. Freeze. PINEAPPLE MILK SHERBET 4 c. milk 1 c. shredded pineapple 11/2 c. sugar 1/2 c. lemon juice Same directions as for Lemon Milk Sherbet. FROZEN APRICOTS 1 qt. canned apricots 1 pt. whipping cream 1% c. sugar 1 c. water 1. Rub apricots through a sieve. 2. Add water and sugar and bring to boil- ing point. 3. Cool and fold in the whipped cream. 4. Freeze. VANILLA ICE CREAM (Philadelphia) 4 c. cream 1 T. vanilla 1 c. sugar 1. Mix all together and freeze. Page 27 FROZEN DESSERTS (Continued) CHOCOLATE ICE CREAM 4 c. cream li/4 c. sugar 1% sq. chocolate 1 T. vanilla 1. Melt chocolate over hot water. 2. Add mixture of cream and milk. 3. Add sugar and stir thoroughly. 4. Add vanilla and freeze. FROZEN CUSTARD (New York) 2 eggs 2 c. milk 1 c. sugar 2 ssp. salt 4 T. flour 1. Make custard with above. 2. Add 1 c. milk, 1 c. whipping cream and 1 T. vanilla. 3. Freeze. NOTE^ — By adding 2 squares of chocolate a good chocolate ice cream may be made. Variety may be had by adding chopped candied fruit, nuts, macaroon crumbs, grape nuts, etc. MAPLE MOUSSE ^ c. maple syrup 1 pt. whipping cream 3 Qgg yolks 1. Make a custard from the syrup and egg. 2. Whip the cream and fold it into the cooled custard. 3. Pack and allow to freeze without stirring. This may be done by standing it out of doors on a cold day for several hours. STRAWBERRY ICE CREAM 1 pt. cream 1 pt. mashed strawberries 1 c. sugar Few grains of salt L Wash and pick over berries carefully. 2. Mash with a potato masher or rub through a coarse sieve. 3. Add sugar and cream and freeze. NOTE — A quart box of strawberries makes 1 pint of mashed strawberries. Page 28 SALAD DRESSINGS BOILED SALAD DRESSING NO. 1 2y2 T. flour a little paprika 1 T. sugar % t. mustard 1 t. salt ^ c. water 1 ^gg or 2 ^gg yolks 14 c. vinegar 1 T. butter 1. Mix dry ingredients. 2. Add vinegar and water. 3. Cook until it boils. 4. Slightly cool and add beaten ^^^ and butter. BOILED SALAD DRESSING NO. 2 4 T. flour a little paprika 4 T. sugar I/3 t. mustard 3 t. salt \ 1 c. water 2 eggs Yz c. vinegar Directions same as in No. 1. NOTE — 1. This makes a very thick dressing. May be thinned by adding milk, cream or whipped cream. The whipped cream gives a fluffier dressing. 2. Half vin- egar and half lemon juice may be used in any of the salad recipes, instead of all vinegar. This is a sweet salad dressing and particularly good for fruit salads. CREAM DRESSING 1 t. mustard 1 t. melted butter 1 t. salt yolk 1 ^gg 2 t. flour 1/3 c. hot vinegar 13^ t. powdered sugar y^ c. thick cream few grains cayenne 1. Mix dry ingredients, add butter, egg, and vinegar slowly. 2. Cook over boil- ing water, stirring constantly, until mixture thickens. 3. Cool and add to heavy cream, beaten until stiff. FRENCH DRESSING French dressing is simply a mixture of oil with an acid and a little seasoning. Either vinegar or lemon juice, or half and half may be used as the acid. To three tablespoons of oil use one of acid, two saltspoons of salt and a little paprika. The method of mixing makes no difference with the final result. The colder the mixture the thicker the French Dressing will be. Mix the ingredients together and chill. Beat thoroughly just before serving. A little sugar may be added, if desired. Page 29 CANNING GENERAL RULES 1. To test jars — Wash and partly fill with hot water, adjust rubbers and fasten tops down securely. Invert and allow to stand 5 minutes. If no water escapes, the jar is ready for use. If water escapes, examine top for imperfections. If possible, correct; if not, try thicker rubber or use two rubbers. 2. Sterilize jars and tops by placing on a cloth in a pan of cold water and bring- ing to' boiling point. 3. Sterilize rubbers by dipping in boiling water just before using. 4. Wooden spoors are useful in handling hot jars. 5. When ready for filling, place jars on a folded cloth. 6. Work as rapidly as possible and cover as soon as possible. CANNED PEACHES OPEN KETTLE METHOD 4 to 6 peaches to 1 pt. can (depending upon size of peach) /3 c. sugar 1 c. water 1. Peel peaches with a silver knife. 2. Cut in halves and remove stones. 3. Keep covered with wet cloth until ready for use. 4. Bring sugar and water to boiling point. 5. Add peaches to syrup and cook a few minutes, until easily pierced with a fork. 6. Fill sterilized jar with peaches. 7. Add enough syrup to overflow. 8. Seal and test by inverting the jar. COLD PACK METHOD 1. Pack prepared peaches tightly in sterilized jar with rubber adjusted. 2. Fill with syrup. 3. Screw tops about half way down. 4. If no rack is used, place a piece of perforated wood or a cloth in the bottom of the kettle. 5. Immerse jars in kettle of warm, water. 6. Bring water to boiling point as quickly as possible and boil twenty to thirty minutes, according to ripeness of the fruit. 7. Remove jars from water onto a folded cloth. 8. Seal by screwing top down and test by inversion. Where no rack for cold pack canning is available, jars may be immersed in or removed from water by tying a string securely about the top of the jar, with the end of the string hanging over the edge of the kettle. TABLE (Given in terms of 1 pt. jars) AMOUNT SUGAR WATER TIME 4 to 5 % c. 1 c. 15 minutes 12 ^/4 c. 1 c. 11 minutes 2 c. Vz c, V2 c. 13 minutes 2 c, % c. % c. 1-5 minutes 4 to 6 % t. salt no water 25 minutes Page 30 FRUITS Pears Plums Berries Rhubarb Tomatoes CANNING (Continued) PEACH, PEAR or PLUM CONSERVE 2 c. diced fruit 1 c. sugar 2 T. water 1 T. raisins 1 T. finely cut orange Yz T. finely cut lemon 1. If peaches or pears are used, pare fruit before cutting. 2. Mix ingredients and cook for 15 to 20 minutes. Cool in cold water and skim. 3. Fill sterilized glasses and seal. STRAWBERRY or SMALL FRUIT PRESERVES 2 c. strawberries 1 c. sugar y^ c. water 1. Wash and pick over strawberries. 2. Make a syrup of sugar and water. 3. Boil until crystals form on top. Be careful not to scorch. 4. Add fruit and tip kettle back and forth until fruit and syrup are mixed. 5. Boil twenty minutes. Stir as little as possible so as not to break berries. 6. Remove from fii-e and skim. Cool in cold water. Allow it to stand in the kettle over night. 7. Fill sterilized glasses with the cold preserves and seal with paraffin. ORANGE MARMALADE 1 orange sugar 54 grapefruit water 34 small lemon 1. Remove juice from fruit. 2. Scrape out the pulp and cut in very small pieces. 3. Cut the peeling into very thin slices or put both through a meat grinder. 4. Meas- ure peeling and pulp and add three times as much water. 5. Boil 15 minutes. 6. Meas- ure and add % as much sugar. 7. Add the fruit juices and boil about 25 minutes. 8. Remove from fire and skim. Let stand over night. 9. Put into sterilized glasses without reheating. Seal. TOMATO PRESERVE 1 qt. prepared tomato 3 c. of sugar Yi lemon 1. Pare and cut tomatoes into small pieces, add the sugar and thinly sliced lemon. 2. Cook 25 minutes, stirring to keep from burning. 3. Remove from fire, skim and seal in sterilized jars. Page 31 CANNING (Continued) MELON RIND PICKLES 1. Pare and cut into pieces the rind of a melon or ripe cucumber. 2. Cover with a brine, made by dissolving 1 T. salt in a quart of water. 3. Boil the rind in this brine until easily pierced with a fork. 4. Drain. 5. Make a syrup by boiling 1 pt. of vinegar with 2 lbs. of sugar, ?i T. of whole cloves and a stick of cinnamon for 2 min. 6. Add part of the rind and cook for 10 min. 7. Drain and use syrup for a second lot of pickles. 8. When the second lot is done, boil down the syrup and pour over the pickles. A syrup of the same proportions may be used for peach or apple pickles. 6 ripe tomatoes 1 green pepper y2 red pepper 1 onion 1 c. vinegar CHILI SAUCE 2 T. sugar 1 T. salt ^ t. ground cloves V2 t. cinnamon 1. Peel tomatoes and cut into small pieces. 2. Wash peppers, remove seeds and chop finely. 3. Peel onion and chop finely. 4. Add remaining ingredients and cook about % hour. 5. Fill sterilized jars with the boiling sauce and seal. PICCALILLI 1 qt. chopped green tomatoes 1 c. chopped cabbage Xy-i white onions, chopped 3 T. salt 2 sticks cinnamon Y\ t. ground mustard 2 t. whole allspice Yi c. brown sugar 2 c. vinegar celery seed 2 t. whole cloves 1. Tie the cinnamon, allspice and cloves loosely in a piece of cheese cloth. 2. Mix all the ingredients and boil for 15 minutes. 3. Remove the bag of spices and seal hot. Page 32 JELLY AND PRESERVES Jelly is made from two general types of fruit, soft and hard fruits. Currants and grapes are soft fruits. Apples, crab apples and quinces are hard fruits. CURRANT or GRAPE JELLY L Wash and pick over fruit. 2. Measure. 3. Add one-half as much water as fruit and boil until the fruit thoroughly breaks open (from 5 to 10 minutes). 4. Drain through one thickness of cheese cloth. 5. Bring juice to boiling point. 6. Boil 2 minutes and drain through two thicknesses of cheese cloth. 7. Measure juice and add three-fourths as much sugar. 8. Boil until it sheets on a cold spoon or until two drops run into each other. 9. Skim. 10. Pour into sterilized glasses and allow to stand uncovered at least twenty-four hours. 11. Seal with paraffin. NOTE — Where water is used to extract fruit juices, never use equal amounts of sug'ar as ^he result is apt to be of a syrupy consistency instead of jelly. Do not skim jelly during the cooking process. CRAB APPLE JELLY L A\'ash and quarter apples. 2. Remove cores only when necessary. 3. Meas- ure and add an equal amount of water. 4. Cook until apples are thoroughly broken. 5. Drain and proceed as in grape jelly. NOTE — In making apple jelly use a tart apple and cut into small pieces. In making quince jelly always remove core and seeds, as they contain a sticky substance which prevents jelly from se'^ting. Pulp from fruit may be used to make marmalade. Cover jelly with paraffin. Be sure to melt the paraffin over a low flame. APPLE BUTTER OR MARMALADE L Prepare and cook apples as for jelly. 2. When soft rub through a sieve. 3. Pleasure pulp and add % as much sugar. 4. If there is a small amount of pulp, cook for half an hour, if large amount, cook for an hour or more. 5. Stir often to prevent burning. Use a wooden spoon. 6. Remove from fire and skim. 7. Fill sterilized glasses and seal. Cinnamon and cloves may be used to spice the butter. Page 33 DOUGHS AND BATTERS Flour mixtures are divided into doughs and batters. Proportions may vary, but the general rule is as follows : A pour batter is equal quantities of liquid and flour — as sour milk griddle cakes. A drop batter is twice as much flour as liquid — as in muflins. A soft dough is two and one-half times as much flour as liquid — as baking powder biscuit. A stiff dough is from three to five times as much flour as licjuid — as in bread and cookies. The only flour mixture that is not toughened by stirring is bread. In all other mixtures, stir as little as possible, and use the folding or beating method. GENERAL RULES FOR LEAVENING AGENTS. 1. All standard baking powders are of comparatively the same strength, so use the same amount in substituting one for another. 2. Use two level teaspoons of baking powder to one cup of flour. 3. One teaspoon of soda is equal in strength to three teaspoons of baking powder, so in substitu'ing baking powder for soda, use three times as much baking powder as soda. 4. Use one-half a teaspoon of soda with one rup of sour milk. 5. One teaspoon of soda is the maximum amount to use with one cup of molasses. 6. In sour milk mixtures, such as griddle cakes, both soda and baking powder are necessary. With one cup of sour milk and one cup of flour, use one-half a tea- spoon of soda and one-half a teaspoon of baking power, ^he two together being equal to the two teaspoons of baking powder required for one cup of flour. — With one cup of sour milk and two cups of flour, use one-half a teaspoon of soda and two and one-half teaspoons of baking powder, the two together being equal to the four teaspoons of baking powder required for two cups of flour. 7. When eggs are used, reduce the amount of baking powder. One teaspoon of baking powder is equal to two eggs. 8. In yeast mixtures the amount of yeast to be used does not depend on the amount of flour or liquid, but on the food, temperature and length of time. In gen- eral use one cake to three cups of liquid. In shortening the process two or three cakes of yeast may be used. Page 34 BREAD iy2 c. milk 1 T. fat 1^ c. water 1 cake yeast with 34 c. 2 t. salt luke warm water 1 T. sugar about 10 c. flour 1. Mix yeast with lukewarm water and set aside. 2. Measure salt, sugar, fat and pour over heated milk. 3. Add cold boiled water. 4. When mixture is lukewarm, add yeast and stir in 3 or 4 c. flour. Beat until mixture is smooth and elastic. Add flour gradually, stirring until the dough is just stiff enough to handle. 5. Toss on floured board and knead five minutes with as little flour as possible. In kneading draw the dough toward you with the tips of the fingers and push away from you with the palm of the hand. 6. Return to mixing bowl, moisten or butter top of dough to prevent formation of a crust. Cover and set in a warm place to rise until double its bulk. About 1% hours. 7. Toss on floured board. Cut into three loaves. Knead each loaf and shape to fit a buttered tin. Brush the top of loaves with melted fat. Set in a warm place to rise. 8. When dough has doubled in bulk, bake in a hot oven 15 minutes. Reduce heat and continue baking for thirty minutes longer. NOTE — Milk or water m any proportion may be used in bread making. The double boiler is a good receptacle for raising bread in the school room. The water in the lower part being an easy way to control the temperature. For graham or whole wheat bread use one-half white flour and one-half graham or whole wheat flour. OATMEAL BREAD 1 c. rolled oats 1/^ t. snlt 2 c. boiling water 1 yeast cake and 2 T. 4 T. brown sugar luke warm water 1 T. fat 5 c. white flour 1. Mix yeast with lukewarm water. 2. Pour boiling water ever oats, sugar, fat and salt. 3. When lukewarm, add yeast and stir in flour. 4. Let rise to double its bulk. 5. Shape into a loaf and let rise again. 6. Bake. ROLLS ^ c. milk 2 T. fat ^ c. water 3^ yeast cake in 34 C- 1 t. salt luke warm water 1 T. sugar about 5 c. flour 1. Mix the same as bread. This dough may be used for Parker House rolls, tea biscuits, or cinnamon rolls. Page 35 Nut Bread 2 c. flour Yz c. nuts ^ c. sugar 1 c. milk 4 t. baking powder 1 ^gg Yz t. salt Yx c. melted fat 1. Cut nuts rather fine and. add 2 T. of the flour. 2. Sift flour, sugar, baking powder and salt. 3. Add the nuts. 4. Stir in milk, beaten ^gg and then the melted fat. 5. Bake in a loaf ^ hour in a hot oven. One-half cup of raisins may be added or may be iised in place of the nuts. Crust for Meat Pie 1>^ c. flour 3 T. fat 3 t. baking powder ^ c. milk Yz t. salt 1. Sift flour, baking powder and salt. 2. Rub in fat and add the milk. 3. Drop by tablespoons on meat which has been stewed and placed in a baking dish. 4. Bake about twenty minutes in a hot oven. Apple Cobbler 1. Slice four large apples, partly cover wnth water, add ^ cup of sugar, one tablespoon of fat and a little cinnamon. 2. Cook in a baking dish until partly soft. 3. Mix a dough as for meat pie and drop by tablespoons on apples. 4. Bake for twenty minutes. 5. Serve hot with pudding sauce, see page ZZ. Strawberry Shortcake 1. Wash and pick over strawberries. 2. Cut with a knife and add Ya ^s much sugar as berries. 3. Allow to stand while mixing and baking crust. 4. IMake a soft dough, using proportions for crust for meat pie. 5. Spread on a pie tin and bake in a hot oven for twenty minutes. 6. Invert, remove lower crust and cover with the berries, or cut in two and make in tw^o layers. Page 36 COOKIES SUGAR COOKIES Yz c. fat 2 c. flour 1 c. sugar 2 t. baking powder 2 eggs Yz t. lemon extract 1 T. milk Yz t. grated nutmeg Ya t. salt 1. Sift flour, baking powder, nutmeg and salt. 2. Cream fat. 3. Add sugar gradually and beat until light and fluffy. 4. Add milk, beaten eggs and lemon extract. 5. Fold in flour mixture. 6. Drop by teaspoonfuls on a greased tin, about 2 inches apart. 7. Bake in a hot oven 12 to 15 minutes. MOLASSES COOKIES 1 c. molasses 2^ c. flour Yi c. fat 1 t. soda Ya c. sugar 2 t. ginger 1 ^gg ' It. cinnamon 2 T. milk Y^ t. salt 1. Sift flour, soda, ginger, cinnamon and salt. 2. Bring molasses and fat to the boiling point. 3. When mixture is cool, add sugar, milk and beaten &^^. 4. Add flour mixture. 5. The mixture should be a stiff drop batter. 6. Drop by teaspoonfuls on a greased tin, about 2 in. apart, 7. Bake in a moderate oven 15 minutes. OATMEAL COOKIES Yi c. fat Ya t. salt Ya c. sugar l^ t. soda 1 ^gg 2 t. baking powder 2 T. sweet milk 1 c. raw oats 1^ c. flour 3^ c. raisins Yi t. cinnamon 1. Wash raisins carefully and when dry mix with 1 T. flour. 2. Sift flour, cin- namon, soda, salt and baking powder. 3. Melt fat, add sugar and beat well. 4. Add beaten egg and milk. 5. Stir in flour mixture and add oats. 6. Add floured raisins and drop by teaspoonfuls on buttered pan and bake in a moderate oven about 20 minutes. CHOCOLATE COOKIES 1 c. brown sugar 1% c. bread flour Yi. c. melted fat 1 t. baking powder 13^ sq. melted chocolate Ya *• baking soda 1/^ c. sweet milk % t. salt 1 ^gg 1 c. chopped nuts Yi t. vanilla 1. Sift flour, baking powder, soda and salt. 2. Melt chocolate over hot water. 3. Add melted fat and melted chocolate to the sugar. 4. Add milk, beaten q^^ and vanilla. 5. Fold in the flour mixture. 6. Drop by teaspoonfuls on a greased tin, about 2 inches apart. 7. Bake in a moderate oven 12 to 15 minutes. 8. Cover cookies with Chocolate Frosting. Page 37 CAKES HOT WATER GINGER BREAD Vs c. granulated sugar % c. hot water 1 t. soda ^2 c. molasses Ij^ c. flour ^ t. salt 1 egg 1 t. ginger >4 c. drippings 1 t. cinnamon 1. Sift flour, cinnamon, soda, ginger and salt. 2. Mix sugar, molasses, hot water and fat. 3. Fold in flour mixture and beaten egg. 4. Bake in well greased pan in moderate oven V2 hour. PLAIN SPONGE CAKE 4 eggs 1 c. pastry flour 1 c. sugar or M t. salt % c. bread flour 1 T. lemon juice 1. Sift flour and salt three times. 2. Separate eggs carefully. 3. Beat yolks until light and fluffy. 4. Beat in sugar with a wooden spoon and add lemon juice. 5. Fold in stiffly beaten whites and flour. 6. Bake in a floured pan in a moderate oven for % hour. PLAIN CAKE % c. fat 1 c. milk 6 t. baking powder 1>^ c. sugar 2^ c. bread flour or }i t. salt 2 eggs 3 c. pastry flour % t. vanilla 1. Sift flour, baking powder and salt. 2. Cream fat. 3. Add sugar gradually and beat until light and fluffy. 4. Add milk and beaten egg and fold in the flour. 5. Add flavor. This will make three layers, or a loaf cake. Layer Cake — Bake about V2 hour in a moderate oven. Loaf Cake — Bake about % hour. Cup Cake — Use same mixture as above. Add ''A to V2 c. floured currants and bake in gem pans. CHOCOLATE CAKE /4 c. fat 2 oz. or 2 sq. chocolate 2 c. pastry flour 15^ c. sugar and 5 T. boiling water 4 t. baking powder 4 eggs y2 c. milk 1 t. vanilla }i t. salt 1. Sift flour, baking powder and salt. 2. Melt chocolate over hot water and add boiling water. 3. Melt fat and beat in sugar until light and fluffy. 4. Add chocolate and beaten yolks of eggs. 5. Add milk and vanilla and fold in flour and beaten whites of eggs. 6. Follow directions for baking given under plain cake. BUTTERMILK CAKE Ys c. fat 1 c. buttermilk or 1 t. cinnamon 1 c. sugar sour milk % t. cloves }i c. raisins 2 c. flour % t. nutmeg y2 c. nuts ^ t. soda 34 t. salt 1. Wash and dry raisins, add nuts and a little of the flour. 2. Sift flour, spices, salt and soda. 3. Cream fat and add sugar gradually until light and fluffy. 4. Add raisins, nuts and buttermilk and flour mixture. 5. Bake in muffin tins or bread pan in a moderate oven. This makes a good cake when eggs are scarce. Page 38 FROSTINGS AND SAUCES QUICK WHITE FROSTING 1 c. sugar 3 T. cold water 1 egg white >^ t. flavoring 1. Put sugar, unbeaten white of egg and cold water in upper part of a double boiler. 2. Place double boiler over boiling water and beat mixture with a Dover Egg beater for eight minutes or until mixture is of the right consistency to spread. 3. Re- move from fire and add flavoring. NOTE — A variety of frostings may be made from the above by adding melted chocolate, caramel flavoring or other flavorings. CHOCOLATE FROSTING }i sq. chocolate ^ T. melted butter 2 T. milk Confectioners' sugar 1. Melt chocolate over hot water. 2. Add 2 T. sugar. 3. Stir in butter and milk. 4. Add enough sugar to make the right consistency to spread. CONFECTIONERS' FROSTING 1 white of egg 1 T. melted butter 2 T. milk Confectioners' sugar 1. Mix unbeaten egg white, milk and melted butter. 2. Stir in enough sugar to make the right consistency to spread. 3. Flavor as desired. PUDDING SAUCE ^ c. sugar ^2 t. flavoring extract or 2 T. flour 2 T. lemon or other fruit 1 c. water juices 1 T. butter 1. Mix flour and sugar thoroughly. 2. Add water and cook until it bubbles. 3. Re- move from fire, add butter and flavoring. 4. Serve hot. FOAMY EGG SAUCE 2 eggs y2 c. milk 1 c. powdered sugar 1. Beat eggs until light and flufl'y. 2. Add confectioners' sugar and continue beating. 3. Fold in milk and flavoring carefully just before serving. HARD SAUCE Ys c. butter ^^2 t. flavoring 1 c. confectioners' sugar 1. Cream bu'ter until light and fluffy. 2. Add sugar slowly and continue cream- ing. 3. Add flavoring. NOTE — This sauce may be prepared the day before using. Page 39 PUDDINGS RICE CUSTARD PUDDING 1 c. cooked rice 2 c. milk 1/3 c. sugar 2 T. cornstarch 2 eggs 1 t. flavoring Vs t. salt 1. Heat milk in double boiler. Mix cornstarch with an equal quantity of cold milk. 3. Add to scalded milk and stir until it thickens. 4. Add the rice and yolks of eggs mixed with the sugar. 5. Cook five minutes and add flavoring. 6. Turn into a buttered pudding dish and cover with a meringue made of the whites of two eggs and 4 T. sugar. 7. Bake in a very slow oven for 8 minutes. FRUIT DUMPLING 1. Make a baking powder biscuit dough, using IV2 c. flour. 2. Divide dough into six parts and roll out V4 in. in thickness. 3. Place V2 pared and cored apple, or other fruit in center of dough and fold. 4. Place in baking dish. Dot with butter and sprinkle with sugar. 5. Almost cover with boiling water. 6. Bake in a hot oven for 30 minutes. 7. Serve hot in its own sauce. NORWEGIAN PRUNE PUDDING }^ lb. prunes or apricots 2 c. cold water }i c. sugar ly2 c. boiling water % c. cornstarch 1 T. lemon juice 1. Add cold water and a small piece of stick cinnamon to washed fruit. 2. Cook slowly until soft. 3. Remove stones, cut the prune pulp into small pieces and add boiling water. 4. Obtain meat from stones and add to prunes. 5. Mix cornstarch and sugar thoroughly and stir into prune mixture. 6. Boil five minutes, stirring as it thickens. 7. Mold in pudding dish. 8. Serve with cream or milk. TAPIOCA CREAM 2 T. Minute Tapioca 2 c. milk 1/3 c. sugar 4 t. salt 4 t. flavoring 1. Heat milk in double boiler. 2. Add tapioca and cook until transparent. 3. Beat egg yolks, adding salt and sugar. 4. Add e^g mixture to tapioca and cook three minutes. 5. Beat whites of egg until stiff and fold into the hot mixture. 6. Mold in pudding dish and serve cold. NOTE — To make a fancy dessert this pudding may be poured over lady fingers, sponge cake or macaroons and served with whipped cream. Shredded cocoanut may also be added. Page 40 PUDDINGS (Continued) PLAIN GELATINE 4 t. granulated gelatine 3 T. orange juice 1^ c. water 6 T. sugar 1 T. lemon juice I. Mix gelatine with ^ c. of the water. 2. Bring remaining water to the boiling point and pour over gelatine. 3. Add sugar and stir until gelatine is dis- solved. If gelatine does not all dissolve, bring to the boiling point. 4. Add the fruit juices and measure. 5. Add enough water to make two cups of liquid. 6. Pour into a wet mold and set aside to set. 7. When partly set nuts and fruit may be added. GELATINE SPONGE 1. Make gelatine as for plain jelly. 2. When partly set, beat with an egg beater until light and fluffy. 3. Fold in the beaten whiles of two eggs. 4. vSer\e with soft custard. BAVARIAN CREAM 1. Make gelatine as for plain jelly. 2. When partly set beat with an egj beater until light and fluffy. 3. Fold in a cup of whipped cream. SOFT CUSTARD 1 c. milk 1 egg or 2 yolks 2 T. sugar Flavoring 1. Beat egg slightly, add milk and sugar. 2. Cook in the upper pa-l of a double boiler over hot water until mixture coats the spoon. Add fl;i\cr -ig. NOTE — Be careful not to cook too long or over too hot a fire, or mixture will curdle. If it curdles slightly beat with an eg-g- beater. Page 4i SPECIAL HOLIDAY RECIPES CHRISTMAS PUDDING 1 c. brown sugar 3 c. flour 1 c. chopped suet % t. salt 1 c. sour milk Yz t. cinnamon 1 t. soda ^ t. cloves 3 t. baking powder 1 c. raisins Chopped nuts, figs or dates may be added. 1. Mix and sift dry ingredients. 2. Add raisins, chopped suet, sugar and milk. 3. Turn into greased mold and steam in a closely covered steamer 3 hours. 4. Serve with pudding sauce. NOTE — This pudding may be steamed in baking powder cans or measuring cups, if covered with greased paper. THANKSGIVING PIE 1 c. squash or pumpkin Yz t. cinnamon 1 c. milk . y^ t. ginger 1 ^gg a little nutmeg % c. sugar Yz t. salt 1. Mix sugar, salt and spices together thoroughly. 2. Add this mixture to the pumpkin. 3. Stir in milk and beaten g^^. 4. Bake in a shell of plain paste. — See page 20. CANDY PEANUT BRITTLE 2 c. sugar 1 c. shelled and chopped peanuts 1. Put the sugar into a smooth frying pan and stir with the bowl of the spoon till melted, keeping the spoon flat. 2. Remove immediately from fire and stir in the nuts. 3. Pour upon the oiled bottom of an inverted pan, shape with knives, and cut into small squares, or put chopped nuts in buttered tin and pour melted sugar over them. POPCORN BALLS 2 c. sugar Y^ c mo.lasses or corn 2 T. butter syrup Y2 c. water 1. Cook the ingredients together until a few drops become brittle when dropped in cold water. Pour over freshly popped, salted com, and form into balls as quickly as possible. Page 42 SANDWICHES CREAM CHEESE AND NUT SANDWICHES 1 small sized package cream cheese 4 T. chopped nuts 2 T. cream or milk 1. Cream the cheese and add cream slowly, using the beating motion. 2. Add nuts and use as filling between slices of buttered bread. Chopped olives, candied cherries, a little preserved ginger, or green peppers may be used instead of the nuts. Cottage cheese may be used instead of the cream cheese. Cream cheese dotted with jelly makes a good filling for sandwiches. PRUNE SANDWICHES 1. Cook 1 cup of prunes. Rub through a sieve. 2. Add the liquor and 2 T. sugar. Boil for five minutes". 3. Remove meat from stones and add to the mixture. 4. Use as filling between slices of buttered bread. Dried apricots or peaches may be used instead of prunes. OLIVE AND NUT SANDWICHES 1. Make a boiled salad dressing, see page 29. 2. Add chopped olives and nu"s and use for the filling. Any pickle may be used in place of the olive. The small sweet cucumber pickles are very good. JELLIED CHICKEN SANDWICHES 1 c. finely cut chicken 2 t. gelatine ^ c. chicken stock 1. Mix the gelatine with 2 T. cold water, add the chicken stock and bring to the boiling point. 2. Add the chicken, boil 1 minu*:e and pour into a wet mold. 3. When t-et use as filling for sandwiches. Jellied chicken sandwiches are particularly good if toasted, after filling, and served hot. Veal may be used instead of chicken. SALAD SANDWICH 1. Make a boiled salad dressing, see page 29. 2. Thin with whipped cream. 3. Spread a buttered slice of bread with the dressing, add a leaf of lettuce and cover the lettuce leaf with more of the dressing. 4. Add another slice of buttered bread and cut crosswise. Page 43 INDEX Page B BATTERS AND DOUGHS 34 Biscuits (baking powder) 9 (emergency) 9 Cakes (griddle) 8 (Sour milk griddle) 8 Coffee Cake— Dutch 9 Coffee Cake— Quick 10 Corn Bread '. 8 Muffins 8 Rolls (fruit or cinnamon) 10 BEVERAGES— Chocolate 4 Cocoa 3 Coffee 7 Tea 7 BREAD— White 35 Graham 35 Oatmeal 35 Whole Wheat 35 Rolls 35 Nut 36 C CAKES— Buttermilk 38 Chocolate 38 Hot Water Ginger Bread 38 Plain Cake 38 Plain Sponge Cake 38 Strawberry Short Cake 36 CANDY— Peanut Brittle 42 Page 45 Page CANNING— General Rules 30 Canned Peaches 30 Canning Table 30 CEREALS— General Rules 6 Corn Meal Mush 6 Corn Meal, Fried 7 Farina 6 Oatmeal 6 CHOWDER— Vegetable 12 COOKIES— Chocolate 37 Molasses 37 Oatmeal 37 Sugar 37 D DOUGHS AND BATTERS — General Rules 32 E EGGS— Creamy 13 Soft cooked 5 Omelet 15 Baked Cheese Fluffy French Souffle F FISH— Boiled Halibut 21 Sauted 22 Scalloped 17 FROZEN DESSERTS- Ice Lemon Orange Ice Cream Vanilla (Phila.) 27 Chocolate 28 Frozen Custard 28 Strawberry 28 Mousse Maple 28 Sherbets Frozen Apricots 27 Lemon Milk 27 Pineapple 27 FRUITS— Apple, baked 4 Apple Butter 33 Apple Sauce 4 Crab Apple Jelly 33 Cranberry Sauce 23 Currant Jelly 33 Grape Jelly 33 Orange Marmalade 31 Peaches, canned 30 Peach Conserve 31 Pear Conserve 31 Plum Conserve 31 Prunes, stewed 5 Strawberry Preserves 31 Tomato Preserves 31 FROSTINGS— Chocolate 39 Confectioners' 39 Quick White 39 H HOLIDAY RECIPES (Special) — Christmas Pudding 42 Thanksgiving Pie 42 Peanut Brittle 42 Pop Corn Balls 42 Page Page J . . 27 JAMS AND PRESERVES 31 Jelly 33 Crab Apple Currant Grape LEAVENING AGENTS— General Rules 34 M MEATS— Bacon . . 5 Beef Loaf, with Gravy 24 Beef, Braised, with Vegetables ... 26 Chops, pan broiled 20 Dried Beef, creamed 14 Steak, Swiss 24 Stew, veal 19 Veal Birds 25 Veal, breaded 25 Meat Pie 36 O OMELETS— Baked Cheese 15 Fluffy 15 French 15 Plain 15 Souffle 15 PICKLES— Chili Sauce 32 Melon Rind 32 Piccalilli 32 PIES— Apple 20 Pumpkin or Squash 42 POP CORN BALLS 42 Page 46 Page PUDDINGS— Apple Cobbler 36 Bavarian Cream 41 Bread, Chocolate 14 Christmas Pudding 42 Cornstarch 12 Custard, baked 13 Fruit Dumpling 40 Gelatine Sponge 41 Norwegian Prune 40 Plain Gelatine 41 Rice 14 Rice Custard 40 Soft Custard 41 Tapioca Cream 40 R RICE— Scalloped 11 RULES FOR Canning 30 Cereal Cookery 6 Leavening Agents 34 Manners 18 Table Setting 18 Vegetable Cookery 16 S SALADS— Cole Slaw 21 Orange and Nut 19 Potato 13 SALAD DRESSINGS— Boiled No. 1 29 Boiled No. 2 29 Cream 29 French 29 SANDWICHES— Cream Cheese and Nut 43 Prune 43 Olive and Nut 43 Jellied Chicken 43 Salad Sandwich 43 Page SAUCES— Egg 21 Foamy Egg 39 Hard Sauce 39 Pudding 39 Tomato 25 SCALLOPED DISHES— Rice and Cheese 11 Potatoes au Gratin 17 Fish 17 Potatoes 17 Tomatoes 17 SOUPS— Cream of Potato 11 Cream of Tomato 23 Oyster Stew 14 SYRUP— Brown Sugar 7 TABLES FOR Canning 30 Vegetable Cookery 16 TABLE SETTING 18 TABLE MANNERS 18 TOAST— Creamed 4 French 10 Plain 3 VEGETABLES— General Principles 16 Beets 24 Carrots, creamed 22 Chowder 12 Potatoes, au gratin 17 Potatoes, creamed 24 Potatoes, on half shell 22 Potatoes, scalloped 17 Tomatoes, scalloped 17 Tomatoes, stewed 20 Page 47