1 1 Class T/ 7 A. f Book ^ J j ^^ CofiyrigM]^? CQE^ICHT DEPOSIT. HOME BUREAU AND COMMUNITY COOK BOOK BY THE DANVERS TOWNSHIP HOME BUREAU UNIT DANVERS, ILLINOIS Copyright, 1921 Danvers Township Home Bureau Unit OFFICERS Mrs. J. W. Yoder, Director Mrs. Arthur Twenty, Asst. Director Miss Edna L. Stephens, Chairman Miss Margaret M. Dirks, Vice Chairman Mrs. Walter R. Nafziger, Secy, and Treas. Mrs. Harvey P. Miller, Asst. Secy, and Treas. Mrs. E. C. Hinshaw Miss Helen Springer Mrs. F. E. Risser Mrs. Walter Risser Mrs. J. C. Nafziger Mrs. E. S. Sloane Mrs. Eugene Nafziger Mrs. W. J. Mc Clure Mrs. Homer Barclay Mrs. E. MEMBERS Mrs. Fred Miller. Mrs. E. R. Buescher Mrs. Charles Strubhar Mrs. E. A. Kinsinger Mrs. J. J. Zook Mrs. A. E. Scharfenberg Mrs. B. F. Springer Mrs. Claude King Mrs. J. E. Rupp M. Minnick DEC 27 i32l ^niA630967 MNTjmVn pmt siA.ca Introduction In presenting this cook book to the public, we believe they as well as our unit will greatly benefit by our efforts. In accordance with our unit being a township organization we with the kind assistance of the other ladies of our township and friends from other places have gathered material for this work. All recipes printed herein have been tested by the con- tributors and the committee in charge have carefully planned with the idea of having equally good recipes for the large or small family, the town or country housewife, the simple picnic and the elaborate dinner party. An "Invalid Cookery" section was also made possible by the kindness of personal friends of our chairman which pro- vides for the sick in the home. In conclusion we wish every purchaser success with each recipe they use. Danvers Township Home Bureau Unit. CONTENTS Page Soup 5 Fish and Meats 7 Poultry and Dressings 12 Mayonnaise and other Salad Dressings 15 Vegetable Salads 19 Relishes and Catsups 23 Pickles 26 Vegetable and Casserole Dishes 30 Egg Dishes 35 Sandwiches 37 Yeast Bread 40 Coffee Cakes 45 Nut, Brown and Corn Breads 48 Light Rolls and Biscuit 52 Buns and Breakfast Cakes 54 Cake Fillings 59 Mixed and Sponge Cakes 62 Apple Sauce, White and Spice Cake 71 Chocolate and Fruit Cake 76 Ginger Bread 82 Fancy Cakes 84 Mixed Cookies 88 Molasses and Ginger Cookies 93 Doughnuts 97 Pies , 101 Mince Meat 110 Short Cake 112 Desserts 114 Fruit Salads 118 Ice Cream and Sherbets 121 Puddings 124 Marmalades 132 Canning 135 Confectionery 138 Coffee, Tea and Beverages 146 Miscellaneous 150 Invalid Cookery 153 Soup OYSTER SOUP Place 1 quart oysters in kettle, in their own liquor, and let them boil until edges of oysters curl, season with butter, salt and pepper [to taste]. Place 3 pints of milk in a separate kettle, and let it come to a boil, have six soup plates ready, and divide oysters and liquor among the six plates, then pour 1 cup of boiling milk in each plate and serve. — Mrs. L. S. Burdette. TOMATO SOUP 1 pint tomatoes, boil and add a pinch of soda (soda neu- tralizes acid in tomatoes) and boil again, heat a quart of milk and stir in a paste of flour. Add browned butter, salt and pepper. Stir milk into tomatoes. Serve at once. —Miss Margaret M. Dirks. CREAM OF TOMATO SOUP 1 quart milk 1 teaspoon each of salt and 1 pint strained tomatoes sugar 1 tablespoon butter Pepper to taste 2 tablespoons flour ^ teaspoon soda Put tomatoes in a stew pan, cover and simmer slowly for fifteen minutes. Put milk in a double boiler, add butter and flour creamed together and stir until it thickens. Strain tomatoes into soup tureen, add sugar, soda, salt and pepper, then pour in the creamy mixture all at once, stirring very gently until well blended. Sprinkle with chopped parsley and serve at once. —Mrs. E. S. Sloane. POTATO SOUP 4 good size potatoes Boil till well done 1 onion 1 quart milk 1 quart water Melt one heaping tablespoon of butter, put in 2 rounding tablespoons flour, stir until a nice brown, then pour into the soup, season with salt and pepper. — Mrs. E. A. Kinsinger. Fish and Meats FRIED OYSTERS Break an egg in small pan, season with salt and pepper, add little sweet milk and rolled cracker crumbs — Drop in oysters, then fry in butter in skillet, turn once with the pancake turner and serve at once. — Mrs. Madgaleiie Lackey. OYSTERS CODDLED IN RAMEQUIN From slices of bread I/2 inch thick stamp out pieces the size of ramequins. Toast and butter. Above these dispose a layer of oysters, carefully washed and free from bits of shell. Sprinkle oysters with salt and pepper, and pour over them 2 tablespoons of cream sauce. Sprinkle the contents of each dish with 2 table- spoons of cracker crumbs, mixed with butter. Bake in oven about 8 minutes, or until browned. Serve at once. White Sauce. — Blend 2 level tablespoons each of flour and butter. Gradually add 1 cup of milk. Cook 10 minutes, stirring constantly. Add seasoning of salt and paprika. —Mrs. O. P. Westerveldt, Peoria, III. .BREADED CHOPS 4 loin chops 1 teaspoon salt 1 egg Dash of pepper 1 cup bread crumbs Beat egg, mix bread crumbs, salt and pepper dry. Dip chop in beaten egg, then in bread mixture. Fry until a light brown. Parsley may be used as a garnish or minced and added with dry mixture. Or minced onion may be added if desired. —"Cafeteria Recipe" of A Friend. VEAL BIRDS Cut round veal into 3 inch pieces, pound flat and roll up, stuffing with bread dressing, roll in egg and cracker crumbs. Bake, basting often to keep meat tender. — Miss Nell Pearce. HAM FRITTERS 2 pounds cold cooked ham 2 eggs ground 1 cup milk % cup bread crumbs 1 tablespoon butter a small onion Mix well and shape into cakes and fry a nice brown in a skillet. — Mrs. F. E. Risser. FISH AND MEATS LEFT OVER HAM 1 cup cold ground ham 1 tablespoon melted butter 1/4 cup bread crumbs 1 teaspoon salt 1/4 cup milk V^ teaspoon pepper Mix well, put in gem pans, break an egg on top and bake 8 minutes. — Mrs. Claude King. SALMON CROQUETTES AND PUFFS 1 small can salmon Add pinch of salt Break in 1 egg 1 cup rolled cracker crumbs Mix together well, make into cakes, roll in cracker crumbs, and fry in little lard and butter or fryings. May be dipped in beaten egg, then rolled in crumbs if desired. Drain and bone 1 can salmon, add % cup bread crumbs moistened in milk, 1 tablespoon butter, 1/2 teaspoon salt, 2 beaten eggs (beat separately). Bake in buttered gem pans. — Mrs. L. F. Stephens, Carlock, III. MEAT CROQUETTES Grind about 2 cups of meat and add the following: 1 tablespoon butter 1 cup milk 2 scant tablespoons flour Let this come to a boil and beat in 1 well beaten egg to which a little milk has been added, season with salt and pepper and cook until thick. Pour over the meat and when cool make into balls of sausage shape, roll in beaten egg and cracker or bread crumbs and fry in hot fat. — Mrs. G. E. Ewins. LEFT OVER MEATS 1 quart of ground meat 1 tablespoon of butter 2 small onions chopped fine 2 eggs 1 Vi cup cracker crumbs 1 cup of milk Beat eggs; put milk in eggs; pour over meat; form in a loaf and bake. — Mrs. E. A. Kinsinger. WATERLESS MEAT Use any kind of beef roast but the chuck is preferable. Heat an aluminum kettle until it rolls a ball of water when dropped in it. Salt and pepper meat and have it ready while preparing kettle. Drop meat into kettle and sear on one side then other side. Decrease heat to half and then drop a small onion in on top. Then cover with a tight lid. Leave fire same and cook until tender. Delicious gravy may be made with this meat. —Mrs. W. R. Yerke, Elkhart, Ind. FISH AND MEATS SWISS STEAK Round of steak about 2 inches in thickness, salt and pepper and flour well. Place in real hot skillet with plenty of lard and when brown turn and when brown on both sides place in roaster, pour over it the liquid in skillet and roast until tender. Serve with its own gravy. A little onion may be added when steak is in skillet if desired. — Miss Margaret M. Dirks. CHOP SUEY 1 pound pork shoulder or beef 1 cup white celery chopped 3 tablespoons molasses 1 cup sliced onion Add after meat has been cooked one hour then cook 15 min- utes longer. Add salt and pepper to taste. Brown meat and then add water. Cook about 1 hour. Thicken gravy slightly. Boil l^ cup rice and serve with chop suey. — Mrs. A. Dietrich. SCRAPPLE Cook trimmings of head, heart, etc. of pork and cook until meat drops from bones, remove all skin, etc., then work up fine. Strain liquor in which it was boiled to remove scraps of bone. Add water to make 5 parts liquid to 3 parts meat. Set liquid on stove, add corn meal to make rather thick mush, stir smooth and add meat, season with salt, red and black pepper. Place in shallow pan and slice as mush and fry in slightly greased pan. Serve with chili sauce. — Grandmothers' Recipe. MEAT LOAF About 1 pound pork 2 eggs 1 round thick steak Pepper, salt, and onion to 4 slices dry bread (crumbed) taste 'V2 cup freshly cooked or can- ned tomatoes Grind meat, add crumbed bread, put tomatoes through a sieve and add, season as desired, mold into loaf and sprinkle bread or cracker crumbs over loaf. Place in inside pan of roaster and bake with water in main roaster in rather hot oven. (Milk may be used in place of tomatoes and all cracker crumbs instead of bread.) — Mrs. C. R. Ewins. SALMON AND BEEF LOAF 1 can salmon 2 eggs 1 cup bread or cracker crumbs Salt 2 tablespoons butter Small onion Brown crumbs in butter (If made with salmon add a little vinegar.) Use milk with liquid to moisten. Bake until firm enough to slice w^hen cooled. —Mrs. T. S. Pease, Carlock, III. 10 FISE AND MEATS BEEF LOAF 2 pounds round steak 1 egg 1 large slice pork 1 1/^ cups milk 1 cup cracker crumbs Butter size of an egg 1 onion Salt and pepper Grind beef and pork together, add crumbs, minced onion, the unbeaten egg, milk, butter, salt and pepper to taste. Mix all ingredients thoroughly. Mold into loaf and bake in mod- erate oven 1 hour. — Mrs. W. G. Berg. BEEF LOAF 3 pounds juicy steak 1 cup sweet milk Suet Salt and pepper y2 cup cracker crumbs Eggs Use steak or other good cut of beef, add suet according to the fat beef would require and grind together. Roll crackers, add with the milk, salt and pepper to taste. Mix well and place 1/2 of the mixture in a baking pan. Have ready the eggs boiled until yolk is well done, remove shell and place end to end length- wise of the loaf. Fill in remaining 1/2 of the mixture and bake until tender. Delicious gravy may be made with this loaf also. —Mrs. R. J. Williams. BEEF LOAF 7 pounds beef, (ground) 1 teaspoon pepper % pound pork, (ground) 2 tablespoons butter 2 cups crackers, (crushed) 7 eggs 2 tablespoons salt 4 cups milk Mix well and bake in 2 loaves for 11/2 to 2 hours. This serves 25 to 30 people. — Mrs. Claude King. Poultry and Dressings SMOTHERED CHICKEN Prepare the chicken as to fry, salt and flour well. Put into a roaster or bread pan 1 tablespoon lard and 1 tablespoon of butter, when sizzling hot place in a layer (must be only one layer) of the chicken, add pepper and a little more than cover with boiling water. Set in oven without lid and cook 2 hours or until tender, turning from time to time to make all the pieces a nice even brown. Usually makes sufficient gravy of itself for serving. Rabbit or squirrel may be prepared in same manner. —Mrs. G. B. Dimlap. CHICKEN TAMALAE 3 pints lye hominy (ground) 6 (or less) red peppers, boiled 1 large chicken, stewed, boned and ground and seasoned with salt and 2 spoonfuls melted butter pepper Olives Season hominy with salt and stir in the red peppers and melted butter, mixing thoroughly to a fine paste. Wash a num- ber of large inner corn husks and use 3 for each tamalae. Spread a corn husk with the hominy paste % inch thick, on this place a large spoonful of chicken and olive, over this place another husk, spread with the paste and finish covering with the third husk. Tie each end and steam 2 hours. —Mrs. W. A. Coss. CHICKEN A LA KING Boil chicken and shred from bones as for cream chicken. Place on stove enough milk and cream (half and half) to make a cream sauce for the amount of chicken you have, add salt and pepper to taste. Chop a green sweet pepper and a red one fine and add to the cream, then add 2 well beaten eggs. Stir until thick. Add the minced chicken. Serve on toast, on rosettes or with baking powder biscuits. — Mrs. R. J. Williams. CHICKEN PIE Stew chicken until tender, remove bones. Put chicken in pan. Thicken the broth as for gravy and pour over chicken. Make a biscuit dough, using a little less shortening as for bis- cuits, cut out small biscuits, place in gravy and bake tliirty-five minutes. Serve from pan. — Mrs. Frank Newlon. NUT LOAF 2 cups bread crumbs % teaspoon paprika 1 cup nut meats % cup melted butter Small part of onion % cup hot water 1 teaspoon salt 1 egg Mix and shape in a loaf and bake. — Mrs. B. F. Springer. POULTRY AND DEESSINGS 13 PRESSED CHICKEN Cook chicken until tender, chop fine. Let liquid boil down to a cupful; add butter size of an egg, pepper, and a beaten egg. Stir thoroughly and add chopped meat. Slice hard boiled eggs, lay into the mold and press in the meat.— Miss Mamie Hay. CHICKEN DRESSING (DRY) 1 quart bread crumbs % teaspoon pepper 1% teaspoons powdered sage Pinch salt 1 teaspoon minced onion Grind sufficient dry bread to make quart crumbs (using the coarsest knife). Mix crumbs and other ingredients well. Place in one end of roaster in which a chicken is being roasted. Pour over the mixture sufficient chicken broth to moisten all well. Bake 20 to 25 minutes. Serve at once. — French Chef. NOODLES 2 cups flour 4 eggs Place flour in mixing bowl with hollow in the center, beat eggs until light, pour in flour, mix with hands until dough is of medium stiffness. Divide in equal parts, roll each rather thinly; lay aside to dry (use care not to dry too quickly). Place two parts together with little flour between; roll and slice thinly; let dry slightly and drop in rich chicken or beef stock. Cover and boil until done. — Mrs. Susan Dirks. DUMPLINGS Beat 2 eggs until light with a little salt added. Add 1 cup rich milk and stir well. Sift 2 rounding teaspoons baking pow- der with 2 cups of flour. Add to milk and eggs and mix into a stiff batter. Drop by spoonfuls into a quart of boiling water to which a pinch of salt and piece of butter have been added. Cover and cook from 7 to 10 minutes. Pour browned butter over them when ready to serve. — Mrs. Eugene Nafziger. POTATO DUMPLINGS 1 cup mashed potatoes Sift a cup of flour with 1^ Moisten with an egg slightly teaspoon baking powder and beaten V2 teaspoon salt Mix all together. If mixture is too dry and will not hold together add a few drops of water. Add a little chopped parsley and drop by spoonfuls in any stew. — Mrs. Sophia Vercler. 14 POULTBY AND DEES SINGS SPOON DUMPLINGS 1 cup flour 2 well beaten eggs 1 teaspoon baking powder 2 tablespoons milk Salt Drop by teaspoons into rich boiling chicken or beef broth and boil ten minutes without removing the cover. When done add a dash of pepper. — Mrs. Henry Dressier, El Paso, III. EGG DUMPLINGS 1 well beaten egg 2 large teaspoons baking pow- Pinch of salt and sugar der sifted throughly 1 small cup milk 1 pint flour, adding more flour 1 teaspoon soft butter to make stiff batter Have broth boiling, drop in the dumplings with a spoon, cover and boil for 20 minutes — Mrs. E. R. Buescher. EGGLESS DUMPLINGS 2 cups flour % cup milk 4 teaspoons baking powder 2 tablespoons butter Salt Mix and drop by spoonfuls into hot stock or boiling water to which butter has been added.— Mrs. B. F. Springer. Mayonnaise and Other Dressings WHITE SAUCE Thin Medium Thick 1 2 4 (Fat) tablespoon tablespoons tablespoons (Butter) (Thickening) 1 tablespoon 2 tablespoons 4 tablespoons (Flour) (Liquid) 1 cup 1 cup 1 cup (Milk) Use thin sauce for puddings. Use medium sauce for toma- toes, etc. Use thick sauce for croquettes. — Mrs. Eugene Nafziger. CRANBERRY SAUCE Use 1/2 as much sugar as cranberries, by measure, and ^ as much water as sugar. Cook until berries are tender, then mold. — Mrs. E. C. Hinshaw. SWEET SALAD DRESSING 2 eggs, well beaten 8 tablespoons sugar 1 teaspoon salt 8 tablespoons vinegar With cold water make a smooth paste of 2 teaspoons flour, 2 teaspoons mustard and 2 tablespoons butter. Mix in order given and cook in a double boiler, stirring constantly. Thin with milk or cream if desired. — Mrs. Harry W. Johnston. SOUR CREAM SALAD DRESSING 2 cups sour cream 1 pinch pepper 1 cup granulated sugar 4 eggs 1 pinch salt Beat well, cook in double boiler until hot, remove from fire, add 1/4 to 1/2 cup of vinegar, according to its strength, set back on stove in double boiler and reheat, serve same as mayonnaise dressing. — Mrs. Henry Knapple. SALAD DRESSING 2 egg yolks 1 teaspoon salt Beat well and add salad oil, slowly beating after each time oil is added. When mixture thickens add taragon vinegar to thin, then more oil, beating hard all the time until you have the desired quantity. Keep covered and it will keep until all is used. All Mazola oil may be used or a combination of Mazola and olive oil. Lemon juice may also be used in place of vinegar. 16 MAYONNAISE AND OTHEE DEESSINGS THOUSAND ISLAND DRESSING Use 1/2 cup of above dressing and add: 1 hard boiled egg (chopped) i/^ cup Krafts Roquefort 2 tablespoons chili sauce cheese mashed fine % cup celery cut in small i/^ green pepper (chopped) pieces % cup nut meats Chopped pickle or olive may be added. — Mrs. Hubert L. Kilhy, Jefferson City, Mo. THOUSAND ISLAND DRESSING 1 pint olive oil 1 onion 3 egg yolks 3 hard boiled eggs ^2 cup vinegar y^ pint chili sauce 2 pimentos Salt to taste 1 green pepper Beat eggs, add oil and vinegar drop by drop until all is added; whip well. Then stir in other ingredients. — Mrs. Floyd Sebastian. SALAD DRESSING 1/4 cup sugar Pinch of salt and pepper 1 teaspoon mustard % cup of vinegar 1 teaspoon flour 2 egg yolks Boil and add cream when ready to serve. —Mrs. J. W. Yoder. SALAD DRESSING (COOKED) 5 teaspoons sugar V2 cup vinegar 2 heaping teaspoons corn 1/4 teaspoon mustard starch 1 egg A little pepper Butter size of a walnut 1 teaspoon salt Mix all the dry ingredients together and slowly add vinegar. Heat in double boiler, and while so doing beat 1 egg, very light. Then pour the seasoned vinegar onto the egg, with the butter. Set back over the hot water and cook until it thickens, stirring constantly. When cold thin a little with sweet cream, beating well. — Mrs. William Fislar. COOKED SALAD DRESSING Vz tablespoon salt Yolks of 2 eggs 1% tablespoons sugar % cup milk . % tablespoon flour i/4 cup vinegar 1 teaspoon mustard Dash of pepper 11^ tablespoons melted butter Mix dry ingredients, add yolks well beaten, add butter, milk and vinegar, slowly stir over boiling water until mixture thickens. A cup of cream may be added before serving on salad. — Mrs. A. E. Scharfenberg. MAYONNAISE AND OTHEB DRESSINGS 17 COOKED SALAD DRESSING % cup sugar 1 tablespoon flour 14 teaspoon mustard (heap- ing) 14 teaspoon salt (level) 1/4 teaspoon white pepper Few grains cayenne pepper 3 or better 4 egg yolks 1 cup vinegar slightly weak- ened with water if very sour 2 tablespoons melted butter Mix dry ingredients, beat yolks with Dover egg beater, then with spoon gradually beat in dry mixture, beat until very light. Heat vinegar and butter to boiling point, pour into above, stir well, return to pan and stove, boil until it thickens. Add tea- spoon lemon juice if desired. Rich sweet cream may be added before serving. Quantity of dressing, 1 pint. (Bottled vinegar preferred) .^ — Miss Edna L. Stephens. MAYONNAISE DRESSING 4 tablespoons butter melted Add 2 tablespoons flour Then 1 cup milk Stir until it thickens Add 3 well beaten eggs mixed with Yz cup vinegar Let come to a boil and remove from stove. Add 1 teaspoon salt, % teaspoon mustard, 1 teaspoon pepper and 2 teaspoons of sugar.— Mrs. Eugene Nafziger. MAYONNAISE DRESSING Yolks of 6 eggs y2 teaspoon salt 14 teaspoon pepper 1 small teaspoon mustard cup sugar cup cream cup vinegar Lump of butter Beat yolks, add dry ingredients, beat until light, add vinegar and butter (hot), then cook and thin with the cream. — Mrs. Claude King. 11 egg yolks % cup vinegar % cup water V2 cup sugar 1 teaspoon dry mustard VELVET SALAD DRESSING 1 teaspoon salt 2 tablespoons flour 2 tablespoons butter 24 marshmallows quartered if desired Beat egg yolks very light, to which add the vinegar and the water. Blend sugar, mustard, salt and flour together and add. Place in rounded bottom bowl, set this bowl in another pan with enough water to keep the mixture from coming in direct con- tact with heat. Whip mixture very hard till it thickens, using wire egg beater. Add butter after it is removed from fire. Where marshmallows are added allow it to cool thoroughly. Olive oil may be used in place of butter. — Miss Hannah Alwes. Vegetable Salads WHITE GRAPE SALAD 1 pound white grapes cut in (Use only the choice inner halves and seeded stalks) 2 cups celery cut in cubes, 1 cup pecan meats used whole or broken as desired Mix with mayonnaise dressing or serve with dressing over top on salad plates. — Mrs. I. M. Artis. SWEET POTATO SALAD 2 cups sweet potato 6 small or 3 large sweet cu- 1 heaping cup celery cumber pickles Salt and cook sweet potatoes. When cold cut into cubes, add celery and pickle minced finely, and serve garnished with yellow celery tips and cooked mayonnaise dressing. — Paper — Tested. PERFECTION SALAD 1 envelope Knox acidulated % cup sugar gelatine i/4 can sweet red peppers finely y2 cup cold water cut Vz cup mild vinegar 1 cup finely shredded cabbage 1 pint boiling water 2 cups celery cut in small 1 teaspoon salt pieces Vz teaspoon lemon flavoring found in separate envelope Soak gelatine in cold water 5 minutes, add vinegar, lemon flavoring, boiling water, sugar and salt. Stir until dissolved. Strain and when beginning to set add remaining ingredients. Turn in a mold, first dipping in cold water and chill. Serve on lettuce leaves with mayonnaise. — Mrs. G. B. Dunlap. VEGETABLE SALAD 6 large potatoes boiled and Yolks of 3 hard boiled eggs sliced thin worked up fine % cup finely cut red cabbage 1 green pepper cut fine, 3 tablespoons chopped pickles Butter size of an egg 2 chopped onions 1 tablespoon flour 2 chopped apples Chop all separately and mix. Dressing 1 tablespoon celery seed V2 cup sugar 1 tablespoon of salt V2 cup vinegar Pepper to taste 1 tablespoon butter Warm butter and vinegar on stove, add above, stir until it boils, on back of stove. Add 2 well beaten egg yolks. When thick take from stove. — Mrs. A. B. G. 20 VEGETABLE SALADS MANHATTAN SALAD 1 package lemon jello 1 cup tart apples, (diced) 2 tablespoons sugar 1 cup finely cut eelery 1 pint boiling water % cup blanched English wal- Dissolve and set aside to nuts broken in small pieces cool ^4 teaspoon red apple peel Mince the peeling and mix all lightly together. Fill pyrex custard cups -3 full, pour over the jello. When set immerse in hot water, turn out on a lettuce leaf and serve with the boiled mayonnaise dressing. — Miss Edna L. Stephens. APPLE SALAD 2 cups chopped apples 1 cup seeded and halved grapes 1 cup diced celery Marinate in the following dressing diluted with cream (bet- ter if whipped before using) : 3 egg yolks 1 teaspoon salt 1 cup vinegar ( i^ vinegar and 1 tablespoon flour % water) 1 tablespoon butter % cup sugar Cook in a double boiler until thick and use about % cup of dressing and equal amount of cream. —Mrs. C. R. McDonald, Carlock, III. POTATO SALAD 1 quart cold boiled potatoes ^ teaspoon salt 1 onion finely sliced Chopped parsley Mix with mayonnaise dressing and serse on lettuce leaves. — Mrs. Tony Dirks. POTATO SALAD 2 cups diced or sliced pota- 1 cup diced celery toes 1 small onion chopped fine Dressing 3 egg yolks 1 teaspoon salt 1 cup vinegar ( ^ vinegar 1 tablespoon flour and % water) 1 tablespoon butter % cup sugar Cook in double boiler until thick and dilute with whipped cream to right consistencv to mix with other ingredients. —Mrs. C. R. McDonald, Carlock, III. BEAN SALAD Drain the liquor from 1 can kidney beans, add little more than half that quantity of finely cut celer\', nut meats and minced pickle to suit taste. Mix with mayonnaise dressing. —Mrs. Cele Daniel. VEGETABLE SALADS 21 GREEN BEAN SALAD Cook green string beans until tender, salting slightly or use canned beans. Add shredded cabbage or finely cut celery or both if desired, add sufficient minced sweet cucumber pickle to flavor and mix with any good salad dressing. — Mrs. Geo. Hill. BEAN SALAD 1 can Pork and Beans 1 large sweet green pepper 2 cups diced boiled ham Salt and pepper 1 good sized onion Mix all thoroughly and when ready to serve place on lettuce leaves and cover with good dressing. Boiled (hard) eggs may be placed on top. — Mrs. E. R. Buescher. CHICKEN SALAD Cut cold boiled chicken in dice. Add equal amount celery cut fine. 1 cup blanched almonds cut in halves. Season with salt and' pepper. Stir into this a few tablespoons mayonnaise. Set away for an hour or more. Just before serving arrange on lettuce leaves. Cover with thick mayonnaise. Garnish with celery tips, olives and pimentos cut in strips. — Mrs. E. R. Buescher. COMBINATION SALAD 1 Vz cups chicken or any cold 1 small pickle sliced meat, salmon or sardines 2 tablespoons diced pimento ^ cup chopped nuts % cup celery cut very fine Method. — Mix thoroughly and marinate lightly with mayon- naise. Arrange on a bed of lettuce or parsley. Mask with % package lemon Jello, pinch salt and V2 pint boiling water. When the Jello is firm and you are ready to serve it, beat lightly with fork, dropping in a few pieces of white grapes or maraschino cherries and jSace on top of salad. May be used as a vegetable salad by substituting potatoes instead of meat and small dices of red apple in Jello. — Miss Beatrice Massie, Bloomington, III. MOLDED SALMON SALAD One package lemon Jello prepared as directed on the face of package. After it starts to jell add 1 cup salmon, Vo cup diced celery, 6 stuffed olives or pimentoes. Turn into mold and turn out on lettuce leaf and serve with mayonnaise or any desired dressing. — Miss Aiirelle Barclay. Relishes and Catsups INDIAN RELISH 1 peck ripe tomatoes (chop- V2 cup salt ped and drained) % tablespoon white mustard 2 cups chopped celery seed 6 onions 2 tablespoons grated horse- 3 red peppers (take out radish seeds and chop) 1% quarts vinegar iy2 lbs. brown sugar Do not cook or scald. Can in cold can and seal. — Mrs. I. M. Artis. UNCOOKED TOMATO RELISH Peel 1 peck ripe tomatoes 2 cups chopped celery Drain two hours 2 cups brown sugar Add 3 cups vinegar 6 onions 1 cup salt 3 red peppers 2 ounces white mustard seed Mix thoroughly and seal in jars. — Mrs. Alice Musselman. RIPE TOMATO RELISH 6 ripe tomatoes % cup sugar 2 onions 1 teaspoon salt 2 bunches celery Pinch of pepper Put on the stove 1 cup of mild vinegar Heat till sugar is melted, let cool, then pour over the con- tents. — Mrs. E. A. Kinsinger. RIPE TOMATO RELISH 12 medium size ripe tomatoes 2 tablespoons sugar 4 red or 3 green pepp'ers 1 tablespoon cinnamon 2 large onions 3 cups vinegar 2 tablespoons salt Peel tomatoes and onions and chop separately very fine, add peppers chopped with other ingredients and boil IV2 hours or until thick. — Mrs. L. E. Skaggs. CORN RELISH 10 cups corn 3 tablespoon black pepper 3 tablespoon white mustard 1 can red peppers seed 2 qts. vinegar 3 tablespoon celery seed 2 cups sugar Boil % hour and seal. — Mrs. Fred Miller. 24 EE LI SEES AND CATSUPS CORN RELISH OR SALAD 18 large ears of sweet corn 1% lb. of "C" sugar 2 green peppers 2 teaspoons of mixed spices 4 large onions (white) (tied in sack) % lb. ground mustard 2 quarts vinegar 1 head cabbage Salt to taste. 1 red pepper (seeded) Boil thirty minutes. — Mrs. John I. Jarrett. CHOW CHOW 1 gallon chopped cabbage 2 chopped red peppers (the % gallon chopped green sweet one preferred) tomatoes 1 pint sugar 1 pint chopped ripe tomatoes 1 or. celery seed % pint chopped onions % cup white mustard seed 1/4 pint grated horseradish % oz. tumeric 2 chopped green peppers ly-i quart vinegar % pint mixed spices Scald and can. Makes about 6 quarts. —Miss Eva J. Hall PICCALILLI 1 peck green tomatoes 6 cups sugar 1 head cabbage 2 green peppers 2 tablespoons mustard seed 2 bunches celery Vz cup mixed spices 14 gal. vinegar 3 onions Boil 2 hours. Bottle hot. Chop tomatoes, sprinkle with salt and put in press over night. Next morning squeeze out of liquor and add to chopped cabbage, onions, celery and peppers and other ingredients. — Mrs. E. C. Hinshaw. COLD CATSUP 1 peck ripe tomatoes 1 % quarts vinegar 2 cups chopped celery 2 pints brown sugar 6 chopped peppers % cup salt 6 chopped onions Peel tomatoes without scalding, chop all ingredients sepa- rately. Thoroughly squeeze out juice of each to avoid fermenta- tion. Then to pulp add the vinegar, sugar and salt, mix well and can. — Mrs. Arthur Twenty. COOKED CATSUP 15 pints tomatoes 1 onion 3 pints vinegar 2 sticks cinnamon bark 4 pints sugar 2 tablespoons of mixed spices 2 red and green peppers Salt to taste (seeded) Cook tomatoes and run through the colander before measur- ing. Remove peppers and onion before bottling and tie spices in a cloth. — Mrs. Arthur Twenty. BE LI SEES AND CATSUPS 25 1 quart tomatoes 1 cup vinegar Yz cup sugar 1 teaspoon cinnamon CHILI SAUCE 2 1 teaspoon cloves medium onions (cut fine) teaspoon salt Little red pepper Cook until it thickens. — Mrs. G. B. Dunlap. CHILI SAUCE 1 peck ripe tomatoes 2 cups chopped onions 2 cups chopped celery 2 cups sugar 1^ cup salt 4 oz. white mustard Cook until thick enough to serve and bottle hot. — Mrs. F. E. Risser. 1 teaspoon powdered mace 1 teaspoon black pepper 1 teaspoon cinnamon 4 chopped green peppers 3 quarts vinegar Pickles SPICED CANTALOUPES Eight good sized cantaloupes. — Pare, cut in halves and let lay in vinegar 24 hours. Then to 1 quart vinegar, take 2 pounds sugar and plenty whole spices and boil all together until thor- oughly transparent. — Mrs. T. J. Twining, Bloomington, III. BEET SLAW 1 quart cooked chopped beets 1 teaspoon salt 2 quarts chopped raw cab- 1 V^ cups sugar bage Vz cup vinegar Simmer on back of stove for an hour or so and fill into hot cans. — Miss Helen Springer. SLICED CUCUMBER PICKLE (Very aood) To 6 quarts of sliced cucumbers take 1 quart of sliced onions, sprinkle with salt, let stand 3 hours and drain. 2^/2 cups vinegar, 11/4 cups sugar, 1 tablespoon pickling spices (in a bag) let boil a few minutes, put cucumbers in and cook 15 minutes and can immediately. — Mrs. W. J. McChire. .BEET PICKLES Boil beets, peel and cut if 1 teaspoon cinnamon essence too large for cans V^ teaspoon clove essence 2 % cups sugar % teaspoon celery seed 3 cups vinegar Tie seeds in small sack and allow mixture to Soil; when boiling add beets and when liquid boils again, can in hot cans, adding a few pieces of horse radish to each can. Liquid cans about 3 quarts. — Mrs. Susan Stephens. SWEET DILL PICKLES About 50 cents worth of firm dill pickles, soak over night in cold water and next morning wipe dry and cut in 1 inch pieces. Boil following ingredients together 20 minutes: 1 pint vinegar, 3 pints granulated sugar, and about amount of stick cinnamon and whole cloves that can be purchased for 10 and 5 cents. Pour over pickles while hot and next morning pour off vinegar and reheat and pour over them again if liquid does not cover pickles add sugar and vinegar, — Mrs. C. R. Ewins. PICKLES 27 CUCUMBER PICKLES Cut pickles, leaving slight part of stem, then wash and drain and pack closely in stone jar. Make weak brine and heat to boiling heat and pour over pickles. Pour off and reheat for 4 mornings, then make a weak vinegar, add lump of alum size of hulled walnut, then heat to boiling heat and pour over pickles. Pour oft" and reheat this mixture for 2 mornings. On ninth morn- ing pour off vinegar and drain pickles dry. Place in glass jars, adding 4 or 5 pieces of horse radish cut in small pieces and 2 pieces each of green and red chopped pepper. Heat to boiling, 1 cup white wine vinegar, 3 cups granulated sugar, 2 teaspoons cinnamon extract, i/^ teaspoon of clove essence, pour over pickles and seal hot. Cans 2 quarts. — Mrs. L. F. Stephens, Carlock, III. MUSKMELON PICKLE Take ripe muskmelons, remove seeds and peeling and cut into pieces. Put in stone jar and cover with scalding vinegar and allow to stand until next day, pour off the vinegar, heat it and pour over muskmelon again. Repeat every day for 3 days. Weigh the melon and to every 5 pounds of melon add 3 pounds of white sugar and one quart white wine vinegar and spices to suit taste. Put all together and simmer until tender. The next day but one pour off the syrup and boil it down until there is just enough left to cover the melon.^ — Mrs. S. D. MIXED PICKLE 1 head of cabbage 1 quart of carrots 1 quart of cooked string beans 3 green peppers chopped 1 quart of chopped onions 1 teaspoon celery seed 1 quart of corn 1 teaspoon mustard seed 1 quart of cooked lima beans 7 cups sugar 1 quart of small pickles 1 gallon vinegar Put all together and boil until tender. Put into jars and seal. — Mrs. Chas. Struhhar. TOMATO MANGO PICKLE 1 dozen large green tomatoes (Pour boiling water over for 2 dozen green sweet mango ten minutes) drain peppers 3 bunches chopped celery 1 dozen onions chopped 1 tablespoon salt Mix with the above: 3 pints vinegar 2 cups sugar Bring to boiling point, add all the mixture and boil 10 minutes. — Donated by a friend. 28 PICKLES MIXED MUSTARD PICKLE 1 quart cucumbers cut in cubes 1 quart chopped green toma- toes 1 quart (cubed onions) Soak all in salt water 2 hours and then drain. 1 quart chopped celery 1 quart cauliflower 3 mango peppers Dressing for Above 1 cup flour 1 % cups brown sugar 3 teaspoons mustard 1 tablespoon celery seed 1 tablespoon tumeric seed Mix and add 2 pints vinegar. Boil and pour over pickles. If too thick thin with vinegar (not water). — Mrs. Harvey Miller. SWEET PICKLED PEACHES OR PEARS 7 lbs. peaches 5 lbs. sugar 1 pint vinegar 1 cup water % cup stick cinnamon % cup whole cloves Remove the skins from the peaches by paring or by dipping in boiling water, then in cold water. Place peaches in the hot syrup until they are well cooked. Reduce the syrup and with it, fill the jars to overflow. Close jar as in canning fruit. — Mrs. Homer Barclay. GREEN TOMATO PICKLE 24 good sized green tomatoes 4 peppers 8 onions 4 cups sugar 8 cups vinegar tablespoons salt cup white mustard seed ground coarsely tablespoon cinnamon Chop all separate. Squeeze juice out of tomatoes and boil until thick. — Mrs. L. E. Skaggs. GREEN TOMATO PICKLE 1 peck green tomatoes 1 cup celery 1 cup onions 1 cup green peppers 1 cup red peppers % teaspoon mustard seed 2 cups sugar 6 cups vinegar Chop and soak in salt water and drain, cold vinegar. — Mrs. B. F. Springer. Put into a jar of Vegetable and Casserole Dishes RICE PATTIES V2 cup rice cooked tender % cup cracker crumbs Where cool add: Salt and pepper to taste 2 well beaten eggs Mold into "Patties" and fry in butter. — Mrs. J. F. Spencer. FRIED CUCUMBERS Pare large green cucumbers and cut in slices I/4 inch thick. Season slices with salt and pepper and dip in flour. Fry in drip- pings until each slice is verv brown and tender. —Mrs. W. A. Coss. CORN FRITTERS Add to 1 can of corn, 1 cup flour, l^/^ teaspoons baking powder, yolks of 2 eggs beaten light, 1 teaspoon salt and fold in whites of stiffly beaten eggs. Fry in hot lard and drain on white paper. — Mrs. W. J. McCIure. CREAMED CARROTS Wash and scrape carrots and cut in dices. Cover with boil- ing water and boil until tender. Drain and serve with cream sauce or melted butter. Sprinkle with chopped parsley. — Mrs. Tony Dirks. CREAMED ONIONS Cook small onions (about one inch in diameter) until tender, and drain. Pour over them a thin white sauce. Add butter and garnish with parsley. — Miss Margaret M. Dirks. CREAMED POTATOES 2 cups diced potatoes 2 tablespoons melted butter 1 teaspoon salt Add just enough water to cook soft. Then add a creamed dressing made of 14 cup cream and 2 tablespoons flour. —Mrs. J. W. Yoder. CREAMED CABBAGE Slice fine a small head of cabbage, season with salt and pepper. Cook in a saucepan with just enough water to keep from burning, drain. Take ^4 cup sour cream, butter size of an egg, and tablespoon of flour, boil and pour over cabbage. —Mrs. J. R. Perry, Stanford, III. VEGETABLE AND CASSEEOLE DISHES 31 ESCALLOPED EGG PLANT 1 egg plant Pepper, salt and celery seed 1 small onion (if desired) 3 cups buttered crumbs 1 egg Pare egg plant and cut in i/2-inch cubes. Cook in very salty water (without cover on kettle) until egg plant is soft and brownish in color. Drain well, add well beaten egg, the pepper, salt, and celery seed to taste and onion chopped fine that has been fried in fat. Mix above well. Place half of buttered crumbs in buttered casserole, then egg plant mixture and re- maining half of crumbs. Bake in oven 30 minutes. — Miss Zelda C. Anthony. BAKED POTATO (In the Half Shell) Bake large potato in a hot oven 45 or 60 minutes. Remove and cut potato lengthwise, remove pulp with care to prevent breaking shell. Cream pulp until light, add 2 tablespoons warm milk, 1 level tablespoon butter and salt to taste to each potato served. Cream again until very fluffy, put back into shell and bake until it browns. Serv^e at once. — Miss Zelda C. Anthony. BAKED SWEET POTATOES Peel and halve 6 medium sized sweet potatoes. Place in pan with the flat side up, sprinkle with a little salt, add % cup sugar (brown or white), 1 tablespoon butter and 1 pint boiling water. Bake in oven and when nearly ready to remove from oven, place a marshmallow on each half. Serve hot. —Mrs. R. L. Schertz. STEAK EN CASSEROLE Cut steak in pieces right size to serve; roll in flour and fry brown. Put in casserole and cover with a thin gravy. Cook slowly about 2 hours in oven. — Mrs. E. C. Hinshaw. CASSEROLE LUNCH y2 lb. cold boiled ham flavor 4 cooked potatoes Salt and pepper to taste 1 green pepper Cream and milk to moisten Pimento and cheese to Put layer of diced potatoes in casserole then a layer of the ground ham and then cheese pimento, salt and pepper and when casserole is filled add milk to moisten and cover ingredients and bake % to % of an hour. —Mrs. F. L. Belsley, Washington, III. (Handed in by a Danvers friend) 32 VEGETABLE AND CASSEEOLE DISHES MACARONI AND TOMATOES (Casserole Dish) Boil 1 cup macaroni until tender. In a buttered casserole place a layer of the macaroni, add 1 tablespoon grated cream cheese, 2 tablespoons cooked tomatoes, sprinkle of minced onion, butter, salt and pepper to taste; continue until casserole is nearly full, add a thick layer of cracker crumbs and dots of butter over the top. Pour over mixture sufficient sweet milk to moisten all well and bake about 20 minutes or until nicely browned. Serve at once. — Mrs. Lewis Stephens, Congerville, III. SCALLOPED OYSTERS Butter casserole or pudding dish, next place a layer of rolled cracker crumbs, moisten with oyster liquor and milk; next place a layer of oysters, sprinkle with salt, pepper and butter. Continue until have quantity desired, using more oysters than crumbs and last add a thicker layer of cracker crumbs than others. Beat an egg, add to sufficient rich milk to moisten all well, pour over mixture, dot thickly with butter. Cover and bake 30 minutes, remove lid, brown and serve at once. —Mrs. R. L. Schertz. SCALLOPED OYSTERS AND CORN Strain liquor off 1 can of cove oysters. Mix with 1 can corn, place a layer of rolled cracker crumbs in buttered casserole. Moisten with little oyster liquor and milk, add layer of oysters, sprinkle with salt, pepper and butter, then layer of corn, etc., finishing with layer of crackers. Pour over this mixture suffi- cient rich milk to moisten thoroughly. Bake same as scalloped corn and serve at once. — Mrs. Walter Nafziger. Variation of Same Dish A combination of salmon and corn may be used in same manner by adding 1 egg to salmon. — Committee's Note. SPANISH RICE 1 cup washed rice 2 medium pimentos cut fine 2 cups tomato juice 1 teaspoon salt 2 cups water 1 tablespoon butter 2 medium onions cut fine Allow to come to boil on top of stove, then bake 11/2 hours covered. Might be served in green pepper halves. — Mrs. E. M. Minnick. VEGETABLE AND CASSEROLE DISHES 33 ESCALLOPED RICE (Casserole Dish) Put 1 cup uncooked rice in 4 cups rapidly boiling water, let cook until dry in double boiler. Combine 1 tablespoon butter, 2 of flour, add 1 cup boiling milk, let boil up, season with salt and paprika. Butter casserole, put in a layer of the cream sauce, one of rice, one of grated cheese. Repeat and lastly cover with bread crumbs and dots of butter. Pimentoes or green mangoes add to its flavor. Bake 30 minutes. This requires 14 lb. of cheese. Serves 12 people. — Miss Helen Springer. BOSTON BAKED BEANS 1 quart Navy beans 2 tablespoons molasses 1 tablespoon salt 1 cupful tomato juice V2 tablespoon mustard V2 pound fat pork 3 tablespoons sugar Cook beans on stove until swollen. Mix and bake slowly 8 hours. — Miss Elsie E. Lamdin. HEINZ BAKED BEANS Soak 1 gallon of navy beans 8 to 15 hours. Change water once, tepid water will hurry this process. Blanch in boiling water 2 minutes, place a small piece of bacon in bottom of can, then fill with beans, place small piece of bacon on top, cover with tomato sauce, hot. Seal as to cook in steam cooker. Cook 2^/2 to 3 hours. Quantity, 18 pints. Tomato Sauce 1 quart tomato pulp 1 V2 ounce of corn starcli Good V2 pound of sugar Add water to make 1 4 ounces of salt gallon Bring other ingredients to boiling heat, dissolve cornstarch in little cold water add to boiled mixture, then remove to back of stove and pour over each can of beans. — Mrs. W. J. McClure. Egg Dishes EGG GOLDENROD Boil eggs until yolks arc firm. Remove from shells, separate whites and yolks. Chop the whites fine. Make a cream sauce and add the whites to the sauce. Serve on toast. When ready to serve sprinkle the crumpled yolks over the top of the white sauce. — Mrs. R. 7. Williams. SHIRRED EGGS Three heaping tablespoons flour, a pinch of salt. Make a batter with sweet milk and beat in 3 or 4 eggs. Put a large spoonful of lard into a skillet and when hot, pour in the batter and when baked brown underneath turn by cutting or shirring into pieces about the size of walnuts. This makes a nice break- fast dish when potatoes are scarce. — Mrs. Tony Dirks. EGGS IN NEST Separate as many eggs as needed and beat the whites to a stiff froth. Drop irregularly on a flat buttered baking dish, dust with salt and pepper, slide carefully the raw yolks into middle of whites and put a small bit of butter on each yolk. Place dish in hot oven 8 minutes, serve immediately. Individual baking dishes may be used. — Mrs. J. W. Yoder. DEVILED EGGS 6 eggs Scant % teaspoon ground 3 teaspoons sugar mustard Dash white pepper 3 teaspoons vinegar 1/4 teaspoon salt 1 good teaspoon thick sour cream Boil eggs 5 minutes. After they start boiling. Drain off water, cover with cold water. Remove shell, halve lengthwise. To the yolks add sugar, pepper, salt, mustard, vinegar and cream. Mix until smooth with a spoon. Carefully place mixture in each white. Season to taste as some vinegar is stronger than other. —"An Old-Fashioned Cook." DEVILED EGGS Boil 1 dozen eggs. When cool remove the shells, cut in half lengthwise and remove yolks. Rub yolks to a paste with 3 table- spoons vinegar, 1 teaspoon mustard, 1 saltspoon salt and 1 of pepper. To this add 1/2 cup of cold ham minced fine, then fill whites with this mixture and garnish with lettuce leaves. — Mrs. A. P. Tyner. 36 EGG DISHES CHEESE LOAF 1 lb. cheese ground V2 dozen small Heintz sweet 4 hard boiled eggs pickles ground Mash the yolks, chop whites fine. Mix all together and moisten with a little mayonnaise, add dash of pepper, (white) and little cayenne. Press in a mold or dish and set in a cool place an hour or so, then it is ready to slice. If desired add chopped pimento and chopped nuts. — A Friend. CREAMED EGGS Butter as many muffin pans as you wish to serve eggs. Break one egg in each pan, add salt and pepper to taste and 1 teaspoon cream on each egg. Set in oven until white of egg is set. Re- move and serve immediately on buttered toast. —Mrs. J. W. Yoder. Sandwiches TEA SANDWICHES Cut brown bread in fancy shapes, stars, diamonds, etc. Spread with a layer of Philadelphia cream cheese and over this sprinkle a layer of finely chopped peanuts and place on top of each sandwich a cube of jelly. — Mrs. Clark S. Jarrett. MARSHMALLOW AND PECAN SANDWICHES 1 cup pecans 12 marshmallows Chop pecans as fine as possible; cut marshmallows and place in a double boiler to melt. When soft add nuts and spread on thin slices of Boston brown bread which is better baked in round loaves. — Miss Hannah Alwes. DREAM SANDWICHES Cut slices of brick cheese about i/4 inch thick, place slices of cheese between 2 slices of sandwich bread. Season the cheese with salt and a little cayenne pepper, then place the sandwich in a gas range and allow to remain until the bread is toasted and the cheese melted. — Miss Mary Evelyn Stephenson. PEANUT BUTTER SANDWICHES Thinly sliced bread with but- Boiled mayonnaise dressing ter spread generously Cucumber pickles 1 can peanut butter In mixing bowl beat into the peanut butter sufficient mayon- naise to make it creamy, the mayonnaise having been previously thinned with pickle juice, then stir in the finely chopped pickle and also olives if desired and spread on bread. Add lettuce leaf and other half of bread. — Miss Marjorie Robinson, Bloomington, III. PIMENTO AND CHEESE SANDWICHES 1 cup chopped cream cheese Dash of red pepper 1 can pimentos V2 teaspoon salt 2 hard boiled eggs 1 tablespoon olive oil or but- % green peppers ter Place pimentos in a chopping bowl with a tablespoon of the liquid in which they have been canned: Add eggs, cheese and green peppers. Chop these together until fine, then add butter or oil, salt, cayenne pepper and mash thoroughly, and it is ready to spread. Very little butter need be spread on the bread where oil or butter is used in the mixture. — Miss Hannah Alwes. 38 SANDWICHES DATE SANDWICHES 1 package dates (seeded) 1 cup rolled oats Good V2 cup sugar % cup lard and butter 1 cup water i/^ cup sour milk Boil until juice thickens % teaspoon soda 2 cups flour Salt Mix dry the flour, oats and salt, dissolve soda in milk. Mix as any dough. Roll i/^ dough and place in 12-inch square or small oblong pan, pour over the cooled filling, place other half dough over top of filling and bake. Cut in oblong bars when ready to use. — Miss Edna L. Dressier, El Paso, III. SANDWICH FILLINGS 1. Minced ham, pimentos and salad dressing. 2. Minced ripe olives, lettuce and salad dressing. 3. % cake sweet chocolate and 1 tablespoon of butter, melted, and % cup nuts. 4. 1 lb. raisins, V2 lb. nuts. Put through a food chopper and moisten with lemon or orange juice. 5. Minced ham or chicken and mayonnaise and nuts. 6. Cottage or cream cheese and piinentoes. 7. Whole wheat bread spread with butter and a paste made of 3 cooked figs, 6 English walnuts, and 1 teaspoon lemon Juice. 8. V2 of a hard cooked egg finely chopped and seasoned with Ys teaspoon salt, % teaspoon mustard, % teaspoon vinegar and a few grains of pepper. 9. Two crackers spread with butter, one sprinkled with brown sugar and other with finely shaved sweet chocolate. 10. One cup shredded cocoanut, i/^ cup powdered sugar and orange juice to make a paste. Spread on brown bread. — Mrs. Eugene Nafziger. Yeast Breads FLEISCHMANN'S YEAST BREAD 4 cups luke warm water 2 tablespoons fat 1 cake yeast 4 teaspoons salt 2 tablespoons white Karo syrup 3 pounds flour Soak yeast cake in I/2 cup luke warm water (for every cup of liquid called for in recipe use 14 cake yeast). Make sponge of liquid called for (deducting 1/2 cup used for yeast) and I/2 of flour, add the syrup, fat, salt and soaked yeast. Beat vigorously and set aside in a place free from drafts over night. In the morning add remainder of ingredients and beat until stiff, let rise and make into loaves, let rise and bake. Makes four loaves. Note. — Do not grease top of dough while in above process. BREAD MADE WITH MILK 1 cup luke warm milk 1 teaspoon fat Vi cake yeast, (Fleischmanns) 1 teaspoon salt 2 teaspoons white syrup 3 cups flour Proceed as with bread made of water. Makes 1 loaf. Note. — Milk bread is more nourishing, more tender, of better flavor and more creamy in color. One half each of water and milk may be used.^ — Miss Aiirelle Barclay. HOME MADE YEAST BREAD Yeast 1 cake Yeast Foam 1 pint flour Vz cup warm water 2 heaping tablespoons sugar 2 teaspoons flour 1 teaspoon ginger Large handful hops 1 tablespoon salt Soak yeast in water, when soft, stir in flour. Boil hops (in cloth sack) in enough water to have 1 quart when done. Scald flour, sugar, ginger and salt with hop water and stir well. When cool add yeast, stir let rise until light. Stir in suflicient corn meal to roll. Mark into squares or crumble. Let dry and keep in a glass can. Sponge Small handful yeast 1 pint flour Vz cup warm water 1 quart boiling water Soak yeast in warm water. Scald flour with boiling water (or potato water) and beat well. When cool add yeast, stir well and set in warm place overnight. In morning add 1 quart warm water, tablespoon each salt and sugar, little lard and flour. Let rise in sponge and proceed as any bread. Makes 3 or 4 loaves. —Mrs. J. H. Engel. YEAST BEE ADS 41 SALT RISING BREAD At night peel and slice real thin 2 Irish potatoes. Add 1 teaspoon salt, 2 tablespoons corn meal and 1 tablespoon sugar. Then add 1 quart boiling water. Keep in a warm place until morning. Then take out potatoes, add 1 cup boiling sweet milk and flour to make stiff batter. Set in vessel of warm water and let rise until light and fluft'y. Requires 3 or 4 hours for this batter to get light. When light mix into dough and mold into loaves, let rise and bake. This bread requires more warmth than yeast bread. — Mrs. Gay Brown, Curlock, III. 1/4 cake yeast foam WHITE BREAD Sponge 1 cup luke warm water Soak 2 hours, then mix flour to make a fairly stiff batter; let this rise until evening when it should be fairly light. Boil 1 medium sized potato, mash and add a scant half cup sugar, and salt enough for bread. Scald with potato water and 2 quarts boiling water, let cool, then add yeast, cover and set in a warm place over night. Dough In morning skim yeast and strain, then mix yeast with enough flour to make a sponge. When light add 1 level table- spoon lard and let rise twice. Makes 4 good loaves. Use care to use only fresh Yeast Foam. GRAHAM BREAD Make sponge same as for white bread and add a little extra sugar, 1 cup scalded milk (cooled to 90 degrees), 1 tablespoon lard and add about 1/3 Graham flour with white flour to stiffen. Let rise same as white bread. Use care not to rise too much before baking as the bread will be coarse. —Mrs. T. S. Pease, Carlock, III. YEAST FOAM BREAD Yz cake yeast foam % cup warm water 1 quart luke warm water 1 cup sifted flour 2 medium sized potatoes (With Potatoes) % pint potato water or same of clear water 1 tablespoon sugar 1 tablespoon salt Soak yeast in water (1/2 cup water and add tablespoon flour when soft may be used, let rise until foamy). Make batter of water and flour. Boil potatoes and mash very fine, add with the half pint water. Stir in sugar, salt and flour if not right consist- ency. Beat until smooth, add yeast, let rise overnight. In the morning add flour to stiffen, knead about 20 minutes. Let rise, work down, let rise again. Make into loaves, let rise and bake. Makes 3 large or 4 loaves. — Mrs. Harvey Miller. 42 YEAST BBEADS YEAST FOAM BREAD Sponge 1 cake yeast foam 1 quart of flour 1 pint luke warm water In evening soak yeast in luke warm water 20 minutes. Mix with flour to make a sponge of medium stiffness. Cover, set in a warm place and let rise over night. Dough Sponge 1 tablespoon lard 1 pint luke warm water 2 quarts flour or amount re- 1 tablespoon salt quired to make medium 1 tablespoon sugar dough In morning to the sponge add other ingredients and the flour which has been slightly warmed and knead about 20 minutes, let rise until double in size, (work down and let rise again) or mold into loaves at this time, let rise until light. Bake in mod- erate oven 45 to 60 minutes. Whole wheat or graham bread may be made by same recipe by using half white flour and half of other flour.^ — Miss Katherine Crusiiis, El Paso, III. WORLD'S FAIR YEAST BREAD 1 quart luke warm water Flour to make stiff paste Beat well and add yeast. Stir well together. Set in warm place over night. In morning take out 1 cup of the sponge. Pour in quart fruit jar, pour over this 1/2 cup granulated sugar, put on rubber and lid and set in cool place for next baking. To re- mainder of sponge add 1 quart luke warm water, 2 level table- spoons salt, small lump of lard and flour to stiffen. Knead well 20 minutes, let rise, work down, let rise again, make into loaves and bake. Makes 6 large loaves and pan light rolls. World's Fair Yeast Method of making yeast is unknown to me but when one can get it from some one that uses it, it is very successful and should be used twice a week to get best results. —Mrs. A. P. Tyrner. LIQUID STARTER BREAD 3 fair sized potatoes and 1 level tablespoon salt water in which they were 2 heaping tablespoons sugar cooked (a quart or more) ly^ quarts boiling water 2 tablespoons finely mashed potatoes Let cool, add "starter liquid," stir well and take out "starter" (1 quart). In morning warm to luke warm before adding flour to stiffen, knead and proceed as for any bread. Makes 6 loaves. — Mrs. Elmer Stephens, Carlock, III. YEAST BBEADS 43 ANOTHER LIQUID STARTER BREAD Starter 2 medium sized potatoes boil- ed until tender, put through a sieve 1 1 quart water in which they i/^ were boiled (add clear Set away in glass can 3 or 4 days. water if not enough potato water) cake yeast foam cup sugar Liquid Sponge Boil 2 medium sized potatoes, mash very finely or put through a sieve, 1 quart water in which they were cooked and the "starter." Stir up well and set aside until morning. Dough In morning first take out 1 pint of the liquid for "starter" for the next baking. To remainder add 1 pint or more of luke warm water, salt and flour to make sponge as for other bread, mix well and let rise % hour. Add flour to stiffen, knead 20 minutes, let rise, work down, let rise again. Make into loaves, let rise and bake. Makes about 5 loaves. —Mrs. R. L. Schertz. LIQUID STARTER BREAD, No. 3 Yeast Plant Soak 3 yeast cakes in a cup of tepid water, while 6 or 8 fair sized potatoes are boiling. When the potatoes are cooked soft, put them and a quart of the water in which they were boiled through a colander and add a teaspoon salt and two table- spoons sugar (rounding measure). When tepid add yeast cakes rubbed with a spoon to a smooth paste and place the whole in a stone jar and keep the contents at blood heat for 12 hours. Yeast Starter Boil 3 medium sized potatoes 1 tablespoon salt 2 tablespoons sugar Cover and leave over night. 3 quarts water including pota- toes and potato water Add 1 quart of the yeast plant Next morning take out 1 quart of liquid, add 1 teaspoon salt and 2 teaspoons sugar. Put in a glass can and keep in a cool place. Should be renewed twice a week especially in summer. If it should get weak and slow to raise, grate a raw potato and add to the starter. 44 YEAST BEEADS Bread 1 quart of yeast starter 3 1/4 quarts flour Make a soft sponge in morning, using 1/3 of the flour, let raise till it bubbles rapidly. Then add the rest of the flour and knead thoroughly. Work down twice, allowing 1 hour between working. Let raise again and mold into loaves, let raise until double its size and bake 1 hour in a moderate oven. This will make 3 loaves. — Mrs. Arthur Twenty. Coffee Cakes COFFEE CAKE 2 cups of flour 1 tablespoon butter 2 teaspoons baking powder 2 egg yolks Salt % cup milk and water mixed 1 scant cup sugar 2 egg whites Cream sugar and butter, add yolks, alternate milk and water mixture with flour, etc., fold in well beaten egg whites. Flavor with vanilla if desired. Sprinkle with sugar just before putting in the oven and bake in oblong pan that will cut nice slices. Mrs. Christine Eheman, ■ W2 East Market St., Bloomington, III. "HURRY UP" COFFEE CAKE % cup sugar Pinch of salt 1 tablespoon butter Flour to make stiff (like Scant cup of milk corn bread) Heaping teaspoon baking powder Mix 1/4 cup sugar, I/2 teaspoon cinnamon and i/^ teaspoon butter, sprinkle on top and bake in moderate oven about 20 minutes. — Mrs. Walter Nafziger. COFFEE CAKE ROLLS Sift 1 quart flour in mixing bowl into wdiich work 1 cup sugar and scant % cup lard. Add 1 quart bread sponge and 1 beaten egg. Add flour to make a soft dough. Let rise, form into rolls; let rise again, brush top with sweet cream, sprinkle with sugar and cinnamon. Bake % hour in a slow oven. — Mrs. L. E. Beyer. COFFEE CAKE 11/^ quarts flour V2. cup sugar (more if liked 1/2 cup lard (scant) sweeter) 2 eggs 1 cup raisins Rub flour and lard together, make hole in center and break in eggs, put in sugar and raisins and enough yeast to mix same as bread. Let rise like bread, then roll to 1 inch in thickness and let rise again. When ready to bake moisten top with cream, sprinkle with sugar and cinnamon. Bake 45 minutes in moderate oven. — Mrs. T. W. Slapianek, Greenville, III. 46 COFFEE CAKES COFFEE CAKE 4 handfuls of sponge 2 whole eggs or 4 whites as 1 cup granulated sugar preferred 1 teaspoon salt 1 good tablespoon of butter To sponge add sugar, salt and butter and the well beaten eggs. Add flour to make dough smooth, but not as stiff as for light bread, set aside to rise, work down, let rise again, work into 4 cakes, let rise again. Bake and after taking from oven pour over tops, powdered sugar and milk mixed to a paste. Or use finely crumbed bread crumbs and add equal amount of sugar, season with cinnamon and nutmeg and lightly sprinkle tops be- fore setting in oven. — Miss Matilda Augspurger. CINNAMON ROLLS 2 cups bread sponge 2 whole eggs 1 cup sugar % cup either melted lard or 1 tablespoon salt butter IVz cups sweet milk Flavor with vanilla In morning to the sponge add the sugar, salt, milk and well beaten eggs and lard or butter and estimating 6 cups of flour. Add vanilla to suite taste. Success of this recipe depends on not working dough too stiff. When dough has risen to 3 times its original size, divide into 3 parts, roll each out on a floured board, spread with melted butter, sugar and cinnamon. Roll up like a jelly roll and slice with a sharp knife. Put in buttered pan, let rise again and sprinkle with sugar, cinnamon and sweet cream and bake in a moderate oven. Doughnuts or coffee cake can also be made from same recipe if desired. Raisins may be added to rolls also. — Miss Edna L. Dressier, El Paso, III. Nut, Brown and Corn Breads ORANGE BREAD Boil 1 cup sugar cup water until a syrup is formed then add tlie rind of 3 oranges (cut fine) Use only the yellow rind; Add: 1 cup milk 3 cups flour 3 teaspoons baking powder Pinch of salt Bake 45 minutes. Makes one loaf. — Mrs. W. J. Musselman. CHOCOLATE BREAD 1 egg 1 cup sweet milk 1 teaspoon salt 3 tablespoons fat 1/4 cup granulated sugar 3 tablespoons cocoa 5 teaspoons baking powder About 3 cups flour % cup nuts Bake in pan size the sandwiches are desired as this is a sandwich bread. Butter or spread with teaspoon jelly and serve with hot chocolate. — Miss Aurelle Barclay. NUT BREAD 4 4 % 1 cups flour heaping teaspoons baking powder cup sugar teaspoon salt 2 cups sweet milk 1 egg 1 cup black walnuts or other walnuts Allow to rise 15 minutes before baking. — Mrs. Walter Risser. NUT BREAD 1 cup granulated sugar Vz cup butter 1 cup of milk 1 cup black walnut meats (Roll nuts in part flour) 3 cups of flour 3 teaspoons baking powder 3 eggs beaten separately Let rise 20 minutes and bake slowly. — Mrs. Metta F. Imhoff. NUT BREAD 4 cups flour 1 cup sugar 6 teaspoons baking powder 1 egg 1 cup milk 1 cup nuts Mix and sift dry ingredients. Add egg and milk, making a soft dough as for baking powder biscuits. Add nuts and turn into a loaf pan which has been well greased. Let stand for 20 minutes. Bake in a moderate oven 30 to 45 minutes. This makes two loaves. — Miss Marjorie Berg. NUT, BEOWN AND COEN BREADS 49 % cup sugar 1 tablespoon butter 1 egg, beat together 2 cups Graham flour 1 cup white flour NUT BREAD 2 cups sour milk 1 rounding teaspoon soda Dissolved in milk 1 cup chopped nuts Let raise Mj liour. be sure it is well done. Have oven hot. Bake slowly 1 hour and -Mrs. H. C. Garrett, San Antonio, Texas. NUT BREAD cups whole wheat flour cup white flour cup sugar teaspoonful salt 4 teaspoonfuls baking powder 2 cups sweet milk 1 egg 1 cup nut meats — Mrs. Philip Ehemann. 1/2 V2 2 2 BROWN BREAD (scant) cup sugar cup molasses cups sour milk teaspoons soda 1 cup white flour 2 cups Graham flour % cup chopped raisins or nuts 1 teaspoon salt Let stand i/o hour and bake % to 1 hour in a slow oven. — Miss Helen Springer. BOSTON BROWN BREAD cup Graham flour cup corn meal cup ground rolled oats cup molasses 1% cup milk 5 teaspoons baking powder 1 teaspoon salt Steam 3^ hours. Remove covers and bake 1/2 hour. —Mrs. E. M. Minnick. STEAMED .BROWN BREAD One cup each of flour, graham flour and corn meal, 1 tea- spoon soda, % cup of molasses, IV2 cup buttermilk or sour milk, a little salt, beat well, fill 3 pound cans a little more than half full, steam about an hour and bake 10 minutes. — Mrs. LeRoy Stephenson. CORN BREAD Melt 1 tablespoon butter in pan 1 cup sour milk 1/4 teaspoon soda 1 egg 1 % scant cups corn meal % teaspoon salt 1 teaspoon brown sugar Dissolve soda in milk, beat until very light, add well beaten egg, mix dry ingredients, add butter, beat well and bake. Small recipe, only serves 3 people.^ — A Friend. 50 NUT, BBOWN AND COEN BREADS CORN BREAD 1 cup sweet milk 1 teaspoon salt 3 level teaspoons baking 1 Vz cups corn meal powder V2 cup white flour 2 level teaspoons sugar 1 egg 2 tablespoons fat Mix ingredients, beat well and bake. 1 cup sour milk and 1 level teaspoon soda may be used instead of sweet milk and baking powder. — Miss Aurelle Barclay. CORN BREAD 14 pint sour cream 1 teaspoon salt Vz cup buttermilk 2 cups corn meal Yz teaspoon soda Dissolve soda in cream and buttermilk, add salt and corn meal, beat well and bake as usual. — Mrs. A. H. Otto. CRACKLING CORN BREAD 2 cups corn meal cracklings from lard ren- 1 teaspoon salt dering 1 teaspoon brown sugar . 1 cup sour milk 1 heaping cup of finely cut ^2 level teaspoon soda Mix dry ingredients in mixing bowl, turn cracklings into center of meal, pour just enough boiling water over cracklings to moisten them, beat up milk and soda, add and mix up well. Shape into "dodgers" with hands and bake in quick oven. — Mrs. Susan Stephens. Light Rolls and Biscuits LIGHT ROLLS (FLEISOHMANN'S) 1 cup milk 3 cups sifted flour 1 cake Pleischmanns yeast % teaspoon salt 1 tablespoon sugar 2 tablespoons lard or butter Scald milk and when cooled, add yeast and sugar, let stand 10 minutes, then stir in 1% cup of the flour, the salt and shorten- ing, stir first with spoon, add balance of flour and knead well with hands, let rise until double its bulk and make into rolls, let rise again and bake. Makes about 1 dozen rolls. — Mrs. Byron Winters. LIGHT ROLLS % cake yeast foam 1 pint luke warm water Soak yeast in water, add flour to make medium sponge as for bread, cover and set aside, using care to avoid chilling. In morning add to above sponge, l^ pint luke warm water, 2 tea- spoons salt, scant cup sugar, 3 tablespoons butter. Add flour to make a medium dough. When raised until double its size make into rolls and when light bake in a moderate oven 30 minutes. — Miss Katherine Crusius, El Paso, III. BAKING POWDER BISCUITS 2V^ cups flour Lard size of hens egg 1 Vz teaspoons baking powder About 2 ladles of sweet Salt milk Serves 4 people. — A Friend of the Bureau. CREAM BISCUITS 2 cups flour Sweet cream enough to 2 teaspoons baking powder moisten Pinch of salt Don't use the cream too thick. Quantity, 12 biscuits. —Mrs. W. J. McClure. SWEET CREAM BISCUITS 4 cups flour 2 teaspoons cream tartar 1 cup sweet cream 1 teaspoon soda 1 cup milk 1 teaspoon salt Sift dry ingredients and add others. Use as little flour as possible in rolling dough out. — Miss Mamie Hay. LIGHT BOLLS AND BISCUITS 53 LITTLE YEAST BISCUIT 1 V2 cakes yeast foam 1 quart sweet milk Good Vz cup luke warm 1 teaspoon salt water Flour Soak yeast in warm water, when well dissolved (have flour in mixing bowl with a hollow in center) pour in bowl with the milk and salt and work up with the hands until about as stiff as bread dough. Place in greased pan, let rise over night, work out in morning size of a walnut. Bake in moderate oven. Dough can be kept in a cool place until it is all used. — Mrs. Susan Stephens. Buns and Breakfast Cakes SPANISH BUNS One scant cup butter and 2 cups brown sugar creamed. Add beaten yolks of 3 eggs, 1 cup cold water, 2% cups flour in which 2 rounding teaspoons baking powder, 2 teaspoons cinnamon, I/2 teaspoon cloves, I/2 teaspoon nutmeg have been sifted. Fold in the beaten whites of 3 eggs. Bake in a large pan, cut in squares and serve warm. — Mrs. Eugene Nafziger. BUNS Dissolve 1 cake Fleischman's yeast and 1 tablespoon sugar in one cup luke warm water, add one cup milk scalded and cooled, 2 cups sifted flour, 2 tablespoons butter or lard, 1 tea- spoon salt. Cover and set aside to raise in a warm place about IV2 hours. When well risen add 1 cup raisins, enough flour to make a soft dough. Knead lightly, let raise again until double in bulk and mould and let raise again about one hour and bake. — Mrs. L. F. Oertwig. BUNS 1 pint bread sponge % cup sugar 1 pint cold water Salt % cup lard Mix stiffer than for bread, let set in a cool place until eve- ning, shape into small buns, set in cool place and bake the next morning. — Mrs. C. C. Hahecker. BUNS 2 cups bread sponge 1V2 cups sweet milk % cup sugar 2 eggs Pinch of salt 1 heaping tablespoon lard Flour Mix and let rise again and then cut out with a cookie cutter and let rise again. Wash with milk and sugar to give a glaze. Bake 25 minutes. — Mrs. Wm. Wilson. BUNS Bread dough size of a large teacup, taken from the dough when in the large loaf. Place in mixing bowl, add 1 cup warm water, % cup sugar, 1 teaspoon salt, lard size of an egg. Mold in sufficient flour to make dough the consistency of bread dough. Set to raise in a cool place until night. Then mold into buns and place in a greased pan. Let raise over night and bake early in the morning. — Mrs. J. C. Nafziger. BUNS AND BREAKFAST CAKES F5 RUSKS Scant pint of sweet milk 3 eggs (Boil until reduced to a tea- 1 cup yeast (as prepared for cupful) bread) 1 teacup of butter 3 pints flour Vz cup sugar Salt After milk is reduced to a cup take from stove, add butter, sugar, well beaten eggs, then yeast and 21/2 pints flour, beat thoroughly, let rise until light, then add remaining Y2 pint flour, let rise again and work into small rusks, let rise and bake. Suc- cess of recipe depends on thorough beating while mixing. — Mrs. Madgalena Lackey. CORN MEAL MUFFINS 1% % 1/2 2 1 cups flour cup corn meal teaspoon salt teaspoons baking powder rounding tablespoon brown sugar 1 1/2 1 1 cup sour milk level teaspoon soda egg rounding tablespoon butter Mix dry, flour, corn meal, salt, baking powder and sugar, beat soda and milk until light, add beaten egg and dry ingre- dients, beat well, add melted butter and bake 15 or 20 minutes in muffin pan. — Miss Edna L. Stephens. MUFFINS 2 cups of flour 1 egg 2 teaspoons baking powder 1 cup sweet milk 1 teaspoon of sugar 1 tablespoon of butter Bake in quick oven. One tablespoon corn meal added and using 1 tablespoon less flour is also good. — Mrs. L. Lathhury. MUFFINS 3 cups flour 2 eggs 4 teaspoons baking powder 1% cups milk % teaspoon salt 2 tablespoons melted butter 2 tablespoons sugar All measurements level. — Mrs. Homer Barclay. GRAHAM MUFFINS 1 1/4 cups Graham flour 1 egg % cup flour 3 tablespoons melted butter Scant % cup sugar 5 level teaspoons baking 1 teaspoon salt powder 1 cup rich milk Mix and sift dry ingredients, add milk gradually, the well beaten egg and melted butter. Bake in buttered gem pans in hot oven 25 minutes.— Mrs. Ansel F. Stubblefield, McLean, III. 56 BUNS AND BREAKFAST CAKES GRAHAM GEMS 2 cups Graham flour 1 cup milk lA cup sugar 1 egg Yi teaspoon salt 1 tablespoon melted butter 3 level teaspoons baking pow- der — Mrs. Homer Barclay. GRAHAM GEMS 2 cups Graham flour 1 tablespoon sugar 1 cup wheat flour 1 teaspoon salt 2 teaspoons baking powder Make a soft batter with sweet milk and add an egg. Bake in gem pans. — Mrs. L. F. Oertwig. GRAHAM GEMS 2 tablespoons lard Vz cup sour cream 2 tablespoons sugar 1 teaspoon soda 1 egg Pinch of salt 1 V2 cups buttermilk Stiffen with graham flour until it drops from spoon. — Mrs. J. J. Zook. WAFFLES 2% cups white flour 2 cups sweet milk 3 teaspoons baking powder 2 eggs 1 teaspoon salt ^ cup melted butter Mix and sift dry ingredients, beat yolks of eggs until light, mix with the milk, add flour mixture, then melted butter, beat well and then fold in the whites last. — Mrs. R. L. Schertz. BREAKFAST CAKES 1% cups flour Pinch of salt % cup prepared buckwheat 2 cups clabber milk (it must 1 tablespoon sugar be clabber milk) 1 good level teaspoon soda Vz cup water Mix all together and beat well. 1 tablespoon batter to a cake. — Mrs. Charles Stephens, Congerville, III. PANCAKE FLOUR 1 cup Graham flour V2 teaspoon salt 1 cup corn meal V2 teaspoon sugar 1 cup wheat flour 1 teaspoon soda Mix with sour or buttermilk. — Mrs. L. F. Oertwig. BUNS AND BEEAKFAST CAKES 57 BUCKWHEAT CAKES 1 quart warm water Buckwheat to make a stiff 1 cup wheat flour batter 1/^ yeast cake In morning add % teaspoon 2 tablespoons sugar soda Salt — Mrs. L. F. Oertwig. CONVERSATION MUSH 1 qt. boiling water 1 cup dried fruit 2 cups corn meal (Raisins, prunes, figs or 1 cup bran dates) Into water stir corn meal and bran, let simmer l^/^ hours, then add fruit. Serve with milk or cream. Salt to taste. — Mrs. H. Musselman. FERMENITY 2 % medium teaspoons of Lewis 1 gallon water lye 6 pints dry wheat Let water and lye come to a boil, add wheat and boil until wheat gets a little slick, remove from fire and wash through several waters until the water looks clear. Return to stove in clear cold water and boil until soft, changing water several times again while cooking. Keep in a cool place and heat as needed, add butter and serve with cream and sugar. — Mrs. Jno. Wilson. CINNAMON TOAST Vs cup brown sugar 2 teaspoons cinnamon Slice bread and spread with butter. Sprinkle with mixed cinnamon and sugar to which a teaspoonful of butter has been added. Toast or heat in a hot oven. This is a substitute for coffee cake and is quickly made and tastes delicious. — Mrs. Sophia Vercler. CINNAMON STICKS % cup sugar 2 teaspoons cinnamon Bread Butter or substitute Cut bread into slices, then into strips or triangles, then butter lightly with butter on both sides, sprinkle with or roll in the mixture of sugar and cinnamon and toast in hot oven until crisp and serve with bake apple. — Miss Aurelle Barclay. Cake Fillings FROSTING 1 cup confectioners sugar Butter size of walnut 1 tablespoon dry cocoa Cream, then add strong coffee until right consistency to spread. Flavor with vanilla. — Miss Nell Pearce. NUT CARAMEL ICING 1 cup brown sugar % cup cold water 1/4 cup white sugar Boil until it spins a thread. Pour over 2 stiffly beaten egg whites, add 1 cup chopped nuts. Beat and spread. — Miss Margret M. Dirks. FIG FILLING One pound figs, chop fine and put into stew pan on the stove. Pour over them a teacup of water. Add I/2 cup sugar. Cook together until soft and smooth. When cold spread between layers of cake. — Mrs. Fred Miller. YELLOW CAKE FROSTING Two tablespoons melted butter. Add powdered sugar until thick. Break into this one egg and beat all together. Add enough powdered sugar to make right thickness to spread on cake. — Mrs. Fred Miller. FUDGE FILLING 1 cup brown sugar 1 tablespoon grated chocolate i/(5 cup sweet milk V2 teaspoon vanilla 1 teaspoon butter Heat sugar and milk together, boil about 4 or 5 minutes, stirring all the time, add butter, boil 4 minutes longer. Remove from fire, add chocolate and vanilla. Beat slightly and spread. PLAIN ICING One egg white. Add 5 rounding tablespoons powdered sugar one at a time, beat until smooth, add few drops of flavoring and spread. Both of above are for a one layer cake only. — Miss Edna L. Stephens. 60 CAKE FILLINGS MARSHMALLOW FILLING ll^ cups sugar 1 egg white V2 cup water 6 marshmallows 1 tablespoon corn syrup Flavoring Boil sugar, water and syrup until it spins a thread, beat white of egg stiff, add marshmallows, then gradually add syrup a table- spoon at a time, beating constantly with Dover egg beater. Let syrup boil constantly until all is used. This icing will keep sev- eral days. — Mrs. J. H. Dressier, El Paso, III. MARSHMALLOW ICING 2 cups sugar 1 dozen marshmallows % cup water % teaspoon vanilla 2 egg whites Cook sugar and water without stirring until syrup spins a thread, pour slowly over beaten whites. Have marshmallows melting over a pan of boiling water, add to icing, flavor and beat until smooth, spread very thickly over cake. —Mrs. T. W. Slupianek, Greenville, III. SEA FOAM ICING 2 cups brown sugar % cup water Boil until it spins a thread, pour slowly over the beaten white of one egg. Flavor with vanilla to taste and beat until cool. —Mrs. W. W. Jones. CARAMEL ICING 2% cups of light brown sugar i^ cup cream Cook until it forms a soft ball in water, add 1 tablespoon of butter and remove from fire, add 1 teaspoon vanilla and beat until right to spread. — Mrs. A. E. Scharfenberg. CARAMEL ICING 1 cup brown sugar % cup sweet cream ^ cup white sugar Flavor if desired Boil until it spins a thread and when cool beat well and spread on cake. — Mrs. I. J. Yoder. PINEAPPLE FILLING 1 small can grated pineapple 1 teaspoon lemon juice % cup sugar 1 egg yolk 1 tablespoon flour Cook and spread between layers and on top of cake. — Miss Liila Salzman. CAKE FILLINGS 61 PINEAPPLE FILLING Small can grated pineapple (Same amount of cooked fresh pineapple that has been grated may be used) cup pineapple juice (Add water if needed to make one-half cup) V2 cup granulated sugar 1 rounding tablespoon of corn V2 cup pineapple juice starch dissolved in water 1 well beaten egg yolk Heat sugar and juice, add cornstarch and cook until thick. Add yolk and pineapple and cook a few minutes. Cool before using on cake. — Mrs. C. R. Ewins. Mixed and Sponge Cakes DELICATE CAKE 2 cups of sugar 2 1/^ cups flour sifted with 2 V2 cup of butter heaping teaspoons of bak- 1 cup of sweet milk ing powder Whites of 4 eggs Beat stiffly and fold in lightly last. Flavor with vanilla. — Mrs. A. R. Berg. SUNSHINE CAKE Whites of 8 eggs 1 cup Swansdown cake flour Yolks of 4 Sift several times Beat separately 1 scant teaspoon cream tar- 1 % cups sugar tar Sift several times Beat whites until foamy, add cream tartar and beat until very stiff and dry, beat in gradually the sugar and flavoring (vanilla or as desired) then the well beaten yolks and lightly fold in flour last. Bake in floured pan until it settles after rising in baking, allow pan to rest on some small blocks if not pro- vided with rests, until cake leaves pan of itself. — Mrs. R. L. Schertz. LEMON FILLING CAKE 11/3 cups sugar creamed with V2 cup butter, add 1 cup cold water and beat thoroughly, then add 2 teaspoons Dr. Price's baking powder sifted with 2 cups flour. Beat three minutes and lastly add 2 well beaten eggs. Bake in two layers. Filling for Cake Yolks of 3 eggs 1 small cup sugar Juice of 1 large lemon Mix all together, place on stove, stirring constantly until it comes to a boil. When cool spread between layers. — Mrs. Frank Vance. POPULAR WHITE CAKE 1 cup powdered sugar 3 cups flour 1 cup granulated sugar 2 teaspoons baking powder % cup butter Whites of 3 eggs 1 cup sweet milk Beat well Filling 1 cup sugar 1 square of chocolate ^4 cup sweet milk A lump of butter Vi cup Karo syrup Cook until it makes a soft ball in water. — Mrs. R. H. Norton, Bloomington, III. (Given by Mrs. C. R. Stuckey) MIXED AND SPONGE CAKES 63 FRENCH CREAM CAKE 1% cups flour 5 tablespoons cold water 1 rounding teaspoon baking 1 cup granulated sugar powder 1 teaspoon lemon extract 3 eggs Beat eggs, add water, beat in sugar, add flour and flavor and bake in 2 layers. Filling % cup granulated sugar 1 teaspoon butter 1 tablespoon corn starch 1 egg white 1 cup boiling water Few drops lemon extract Mix dry, the sugar and corn starch, add water, butter, cook until thick. Take from stove, add beaten egg white, flavor and ice between layers and top of cake. Use while fresh. — Miss Edna L. Stephens. NEVER FAIL CAKE V2 cups sugar 1 cup water V2 cup butter 2 teaspoons baking powder 3 eggs (beat yolks and 2y2 cups flour, vanilla whites separate) Add whites last — Mrs. Homer Barclay. PORK CAKE (LARGE) 2 cups fat pork, ground 1 cup molasses 1 cup boiling water 1 teaspoon soda Cook and cool, add 4 cups flour 2 cups brown sugar Flavor with nutmeg — Mrs. B. F. Springer. CREAM CAKE 1 cup sweet cream 1 V2 cups flour 1 cup sugar 1 teaspoon baking powder 2 eggs Flavor as desired Bake in loaf or layers. — Mrs. W. J. McClure. COCOANUT CAKE 2 cups sugar % cups butter 1 cup sweet milk 3 cups flour 3 level teaspoons baking pow- der 6 egg whites 1 teaspoon vanilla Cream sugar and butter well, sift flour and baking powder and add alternately with the milk and then beat well. Add the whites of eggs, also well beaten, and the vanilla. After cake is in long loaf pan sprinkle with cocoanut or ground nuts and bake. Better baked in oil oven. — Miss Lula Salzman. 64 MIXED AND SPONGE CAKES WALNUT CAKE Cream 1% cups sugar, % cup butter, add 1 whole egg and yolks of 2 eggs, and 1 cup sweet milk. Roll 1 cup chopped nuts in 1 tablespoon flour, then add 3 cups flour sifted with 2 teaspoons baking powder. Add to the creamed butter, milk and egg mix- ture, stir well, flavor with lemon extract and bake in a loaf. Filling Beat the 2 egg whites, add 11/2 cups powdered sugar and i/^ lb. marshmallows cut fine. Sprinkle walnut meats on top of cake. — Mrs. George Curry. RAISIN CAKE 21/2 1 V2 cups flour level measure cup of sugar cup butter or lard cup raisins cooked until tender 1 cup water in which the raisins were cooked 3 tablespoons molasses 1 teaspoon soda 1 teaspoon cinnamon 1 teaspoon cloves Cream sugar and butter, add raisin water, dissolve soda in molasses, add it and spices, also flour and fold in cooked raisins last. Batter will be thinner than other cakes. — Mrs. Cele Daniel. JAM CAKE 2 1 1/2 y2 1 1/2 cups flour 3 egg yolks teaspoon cinnamon Vz cup sour cream teaspoon nutmeg 1 teaspoon soda teaspoon cloves 1 cup any kind of jam cup granulated sugar 3 egg whites cup butter Add jam last —Mrs. G. W. Springer. MAPLE CAKE ^2 cup butter or substitute 2 cups maple sugar 1 cup buttermilk 2 14 cups cake flour 2 eggs beaten light % teaspoon soda 2 teaspoons baking powder % teaspoon ginger Cream butter and gradually add sugar crushed fine, add the eggs beaten light without separating, dissolve soda in the butter- milk and add alternately with the flour which has been sifted, measured and sifted again with the ginger and the baking powder. Bake in a tube pan about 50 minutes. — Miss Emma Rassbach. MIXED AND SPONGE CAKES 65 MARBLE CAKE White Part 1% cups sugar Vz cup butter Vz cup sweet milk 2 ^ cups flour 2 rounding teaspoons baking powder 1 Vz teaspoons vanilla Whites of 4 eggs Dark Part Use brown sugar in place of white, yolks in place of whites and 1 teaspoon cinnamon and nutmeg, 1/2 teaspoon cloves and allspice in place of vanilla. Drop by spoonfuls into loaf pan or layers. — Mrs. Lydia A. Yoder. BROWN STONE FRONT 2 cups sugar 1 cup butter 2 eggs 1 cup milk 3 Vz cups flour 2 teaspoons baking powder V2 cup cocoa or i^ cake chocolate 1 teaspoon soda V2 cup water Cream butter and sugar, then add as written above. Use V2 cup boiling water with soda and chocolate. Beat until creamy. Always add 4 or 5 tablespoons of flour to creamed butter and sugar before adding rest of mixture. — Miss Hannah Alwes. WATERMELON CAKE 1 2 31/2 3 1 White Part: One cup butter cup milk cups sugar cups flour teaspoons baking powder teaspoon lemon extract Whites of 8 eggs Red Part: 1 cup red sugar or use white sugar and cake coloring V2 cup butter % cup milk 2 cups flour 2 teaspoons baking powder 1 cup raisins Bake in form v/ith tube in center. Place the red part in cen- ter with white part around outside. — Mrs. Fred Miller. POTATO CAKE teaspoon vanilla cup mashed potatoes made smooth with a little milk cups flour teaspoons baking powder cup nuts chopped fine This is a large cake and should be baked slowly. — Mrs. Arthur Otto. 2 cups sugar 1 1 cup butter 1 4 eggs well beaten % cup sweet milk 21/2 V2 cup chocolate dissolved in 21/2 hot water 1 66 MIXED AND SPONGE CAKES CHECKERBOARD CAKE 2 cups white sugar 2 heaping teaspoons baking % cup butter powder 1 cup of milk (or half milk 4 cups flour and half water) Cream sugar and butter, add milk, sift baking powder and flour, beat together, then divide batter into 2 equal portions. To one part add 1 teaspoon cinnamon, % teaspoon each of nutmeg, cloves and allspice (2 teaspoons grated chocolate if desired) and the well beaten yolks of 3 eggs. To the other part of batter add the stiffly beaten whiles of 3 eggs and 1 teaspoon vanilla. Have ready 3 square greased and floured cake pans and set in a row. Around the edge of the first one place a band of the dark batter 1 inch in width, then a 1-inch band of the white, batter inside of this, continue until pan is filled. In the second, first place a band of the white batter, then the dark as before and the third start with the dark batter and when baked place together in same manner and between layers and over top use plain white icing thinly. — Mrs. Lydia A. Yoder. THE MOST POPULAR CAKE IN AB^RICA 1 V2 V2 2 egg cups flour teaspoon soda tablespoons Bunte's cocoa 1 V2 V2 1 cup sour milk teaspoon baking powder cup melted butter or lard teaspoon vanilla 1 cup sugar Beat egg until light, gradually add sugar, then add melted shortening (Joutter) and sour milk in which the soda has been dis- solved. Sift flour, cocoa and baking powder. Add vanilla ; pour in three small layer cake pans and bake in moderate oven about 25 minutes. Never use chocolate. Use Bunte cocoa instead or any other good cocoa. — Mrs. Win. Fislar. QUICK CAKE Break 2 eggs into a cup, and then fill remainder of cup with sweet cream. Put into bowl and beat well and add 1 cup of sugar, 2 cups flour, 1 teaspoon baking powder and flavor to taste. This cake may be served with frosting, sauce or banana filling. — Mrs. Henry Dressier, El Paso, III. SMALL WHITE CUP CAKE 1 % cups flour 1 cup sugar 2 teaspoons baking powder Sift all together. Whites of 2 eggs unbeaten in a cup, add melted butter to make the cup Vo full, then finish filling the cup with sweet milk. Add flavoring and beat all 5 minutes. —Miss Eva J. Hall. MIXED AND SPONGE CAKES 67 CUP CAKE (YELLOW) 1 cup granulated sugar 1 egg in cup and beat, then Add 1 V2 cups flour add butter to fill cup V^ full 2 teaspoons baking powder add sweet milk to fill the cup Mix flour, sugar and baking powder. Pour in the liquid and beat 3 minutes. Add extracts and bake in two layers. More than iy2 cups flour may be added if a loaf cake is desired. — Mrs. Emma P. Garvey. SPONGE CAKE 2 cups flour level 1 cup of sugar 1 heaping teaspoon baking V2 cup of milk powder 2 eggs % teaspoon salt Flavor with lemon extract Makes 2 layers and may be iced or not as desired. —Mrs. Lloyd Radcliff. SPONGE CAKE Six eggs beaten separately, add 1 cup sugar to each and beat, then add whites and yolks together and beat again, then add 2 cups of sifted flour to which has been added 2 teaspoons cream tartar. Dissolve 1 teaspoon soda in 1 cup (less 2 tablespoons) of boiling w^ater, stir lightly into other ingredients and flavor with lemon extract. — Mrs. A. H. Otto. ROLL CAKE 4 eggs 1 cup flour 1 cup granulated sugar 2 teaspoons baking powder 2 tablespoons sweet milk Spread very thin in a baking pan and when baked spread with jelly and roll. — Mrs. Samuel Perry. JELLY ROLL 6 eggs beaten separately 2 1/^ cups flour 2 cups sugar 2 teaspoons baking powder 1 cup boiling water Bake in a shallow pan and when done spread with jelly and roll. — Mrs. L. F. Oertwig. MOCK ANGEL FOOD CAKE 1 cup of sugar 1 cup milk 1 cup of flour and a little over Whites of 2 eggs 2 teaspoons baking powder Flavor with vanilla or lemon Sift sugar, flour and baking powder five times, heat milk nearly boiling. Set aside while preparing dry ingredients, mix well, fold in egg whites, add flavoring and bake in small loaf pan. —Mrs. W. H. Ay res. 68 MIXED AND SPONGE CAKES THREE EGG ANGEL FOOD 1 cup sugar 1% cups flour % teaspoon cream tartar 3 teaspoons baking powder % teaspoon salt % cup scalded milk 1 teaspoon vanilla Whites of 3 eggs Sift dry ingredients 4 times, pour on gradually the scalded milk, add flour, mix well and fold in whites of eggs beaten until light, add vanilla, bake in unbuttered tin in moderate oven 45 minutes. — Mrs. J. H. Engel. ANGEL FOOD CAKE iy2 cup of flour sifted 5 times before measured cups sugar sifted before measured 1 cup of egg whites beaten until foamy, then add 1 teaspoon cream tartar and beat until stiff and 1 tea- spoon of flavoring Fold in sugar in the beaten egg whites and then fold in flour. Bake about 45 minutes in an ungreased cake pan. — Miss Virgil M. Cooper. ANGEL FOOD CAKE iy2 cups granulated sugar 1 pint egg whites % teaspoon cream of tartar 1 heaping cup sifted flour, (or all that will stay on cup) Beat eggs until foamy, add cream tartar, continue beating until very dry, fold in sugar gradually and very slowly, fold in flour lightly and slowly, and flavor with 1 teaspoon lemon and 14 teaspoon of almond extract. Bake in a dry pan 40 minutes in a moderate oven. Take from oven, invert pan on two saucers and allow cake to release itself, — Mrs. J. E. Morrison, Bloomington, III. EGGLESS CAKE 1 cup brown sugar 1 cup sour milk 1 teaspoon soda % cup butter Spices to taste 1 cup raisins 2 cups flour — Mrs. B. F. Springer. 1 cup sugar Y2 cup butter 1 cup milk 1 teaspoon cinnamon EGGLESS CAKE 2 1 1 2 teaspoons cocoa teaspoon soda teaspoon baking powder cups flour — Mrs. H. L. Stuckey. MIXED AND SPONGE CAKES 69 EGGLESS OAKE 'Y2 cup butter 1 cup sugar 1 cup sour milk 1 teaspoon soda 2 cups flour 1 teaspoon cinnamon tablespoons grated choco- late dissolved in little boil- ing water cup dates or raisins cup nut meats 1 teaspoon vanilla Filling Cream % cup butter and 2 cups powdered sugar and add 5 tablespoons grated chocolate in 4 tablespoons cold cofiFee. Beat good and do not use until cake is cold. — Mrs. Floyd Sebastian. EGGLESS OAKE 1 y2 cups sugar 14 cup lard 1% cups water 2 teaspoons cinnamon 2 teaspoons cloves 1 teaspoon ginger Mix all together and boil, set aside to get cold and mix in flour to make batter stiff as usual loaf cake and with the flour add 1 teaspoon soda and II/2 cups raisins. Bake in loaf or layers. —Mrs. H. M. Hedrick. BUTTERMILK CAKE 1 cup sugar % cup butter 1 egg 2 cups flour 1 level teaspoon soda 1 cup buttermilk 1 teaspoon cloves 1 teaspoon cinnamon 1 cup raisins 1 cup currants 1 cup walnuts Bake in long loaf pan. — Mrs. Arthur Twenty. 2 cups brown sugar 1 cup white sugar % cup shortening 2 eggs 1 % cups buttermilk BUTTERMILK CAKE 1 teaspoon soda Flour teaspoon each of ginger, cinnamon and cloves cup raisins or currants Cream sugar and shortening, add well beaten eggs, dissolve soda in buttermilk, add flour to make batter that will hardly drop from spoon and sift with the flour the spices, lastly add fruit well dredged in flour. Bake in moderate oven 2 hours. (11/2 cups cold coffee and 3 teaspoons baking powder may take place of buttermilk and soda.) — Mrs. Albert Biiilta, Congerville, III. Apple Sauce, White and Spice Cake APPLE SAUCE CAKE Cream together 1 cup sugar i/4 teaspoon nutmeg 1/^ cup shortening 1 cup raisins Vz teaspoon cloves Salt spoon of salt 1 teaspoon cinnamon Dissolve 1 teaspoon soda in a little warm water. Stir into 1 cup of sour apple sauce. Beat all thoroughly, add 1% cups flour.— Mrs. E. C. Hiiishaw. APPLE SAUCE CAKE 1 1 2 cup sugar cup lard cup cold unsweetened apple sauce small teaspoons soda V2 1 V2 2 cup boiling water cup raisins cup nuts cups flour Teaspoon vanilla % cup cocoa Cream sugar and lard and pinch of salt. Add soda dissolved in sauce, cocoa dissolved in hot water, add flour, raisins, nuts and flavor. — Mrs. J. H. Dressier, El Paso, III. APPLE SAUCE CAKE 2 cups sugar 2% cups apple sauce 1 cup lard 1 lb. raisins 1 teaspoon of each, cinna- 4 cups (rounded) flour mon, allspice, cloves and 2 teaspoon soda dissolved in nutmeg V2 cup hot water Beat hard. Bake 1 hour in a moderate oven. — Mrs. Walter Risser. SPANISH NUT CAKE One-half cup butter creamed with 1 cup sugar, add yolks of 2 eggs, and 1/2 cup milk; 1 cup flour and 1 teaspoon baking powder, 1 teaspoon cinnamon, 14 cup pecan nuts. Beat whites of 2 eggs and add last. — Mrs. Walter Risser. NUT CAKE V2 cup butter 2 level teaspoons baking 1V2 cups granulated sugar powder % cup milk 1 cup nut meats chopped fine 2 cups cake flour Whites of four eggs beaten dry Sift flour and baking powder together three times. Cream butter and sugar, add milk and flour mixture and then the nut meats and whites of eggs. This is an excellent white cake recipe when nuts are omitted. Bake in layers. — Mrs. Chas. Strubhar. 72 APPLE SAUCE, WniTE AND SPICE CAKE Variation of Same Recipe Using ^ cup water in place of milk and % cup nut meats and adding extra I/2 cup flour. Flavor with vanilla. — Mrs. Claude King. WHITE CAKE cups cake flour rounded teaspoons baking powder cup sugar V2 cup butter % cup sweet milk 1 teaspoon vanilla Whites of 2 eggs Sift flour and baking powder 3 times, cream sugar and butter, add milk and flour alternately, flavor. Beat well and fold in stiffly beaten eggs. — Miss Maude Harris. WHITE CAKE Vz cup butter 1 1^ cups sugar Vz cup each milk and water 1 teaspoon vanilla and % of almond teaspoon salt cups cake flour teaspoons baking powder Whites of 3 eggs beaten stiff — Mrs. J. C. Nafziger. LADY BALTIMORE CAKE % scant cup butter 1% cups granulated sugar 1 cup cold water 2 rounded teaspoons baking powder 3 level cups Swansdown cake flour (sifted 4 times be- fore measuring) 1/4 teaspoon almond extract 1/^ teaspoon vanilla extract Whites of 4 eggs Cream butter and sugar, add one-third of the w^ater with 1 cup of the flour, beat thoroughly, add second cup of the flour and continue beating. Into the last cup of flour sift the baking powder and add as before, then the remainder of the water and flavor, then cut and fold in the stiffly beaten egg whites very carefully. This will make 3 layers 12 inches square or 2 layers 14 inches square. Bake in oven of greater heat than loaf cakes. — Mrs. Wm. Fislar. WHITE LAYER CAKE V2 cup butter 1 cup granulated sugar % cup cold water 2 cups flour sifted twice with 2 teaspoons baking powder Whites of 4 eggs Flavor as desired Cream butter and sugar, add water and flour alternately, add flavor and fold in egg whites which have been well beaten last. Bake in layers. — Mrs. A. E. Scharfenberg. APPLE SAUCE, WHITE AND SPICE CAKE 73 WHITE LADY CAKE 1 14 cups flour 1 teaspoon baking powder 1 cup sugar Vz cup butter Whites of 4 eggs Flavor any desired flavor- ing —Mrs. Ed. L. Smith. WHITE CAKE 2 Yz cups cake flour 2 Vz teaspoons baking powder IVz cups sugar ^ cup butter 1 cup sweet milk Whites of 5 eggs Flavor as desired —Mrs. W. H. Ay res. 2 cups sugar 1 scant cup butter Whites of 5 eggs 1 cup milk WHITE CAKE 3 2 1/2 cups Swansdown flour teaspoons baking powder teaspoon vanilla Cream butter and sugar. Then add milk and flavoring. Then add flour and baking powder and last of all whites of eggs beaten stiff. — Mrs. J. E. Rupp. 1 V2 cups sugar V2 cup butter 1 cup water WHITE CAKE 2 Yz cups flour 3 scant teaspoons baking powder 6 egg whites beaten stiff — Mrs. Walter Risser. SILVER CAKE 2 cups sugar % cup butter 1 cup sweet milk 4 cups flour 2 teaspoons baking powder Whites of 6 eggs Flavoring Cream sugar and butter, add milk and flavoring, part of the flour, the beaten egg whites and then rest of the flour. Bake carefully in tins lined with buttered white paper. — Mrs. C. C. Hahecker. 1 cup brown sugar V2 cup butter (or lard) 1 cup sour milk 1 teaspoon soda 2 cups flour EAGLE CAKE 1 V2 1 teaspoon cinnamon teaspoon cloves teaspoon nutmeg cup raisins chopped -Mrs. Edward Springer. Second Part 1/2 2 ( 1 2y2 cups granulated cup butter 2gg yolks cup cold water cups flour sugar : 21/2 3 1 2 74 APPLE SAUCE, WHITE AND SPICE CAKE BURNT SUGAR CAKE Into very hot skillet pour 11/2 cups granulated sugar and brown, stirring all the time to prevent burning. When all is melted take from stove and with long handled spoon stir in V2 cup boiling water. Stir up well and put in glass can. teaspoons baking powder teaspoons (heaping) of the burnt sugar teaspoon vanilla egg whites Cream sugar and butter (part lard is good), add yolks, then cold water slowly, add 2 cups of the flour, beat 5 minutes, then the burnt sugar and vanilla and the % cup flour with which the baking powder has been sifted and fold in well beaten egg whites last. Bake in small loaf pan or 2 layers. Filling Good 1/^ cup brown sugar 6 tablespoons milk or better Same of granulated sugar cream 1/4 teaspoon burnt sugar Cook as usual caramel, take from stove, flavor with little Mapleine, beat and spread. — Mrs. Cyrus Moreland, Earlham, Iowa. WHITE SPICE CAKE 2 1^ cups flour 2 cups sugar 1 teaspoon cinnamon 1 cup sour milk 1 teaspoon nutmeg 1 heaping teaspoon soda 1/^ teaspoon cloves 4 egg whites % teaspoon allspice 2 teaspoons vanilla 1 cup butter Mix dry ingredients, cream sugar and butter, dissolve soda in milk, beat until light and add alternately with the flour, etc., flavor, and fold in eg^ whites. Bake in layers. Filling Grind together % lb. figs, I/2 lb. pecans or English walnuts, and 1/4 lb. raisins. Boil without stirring until it threads from the spoon, 2 cups sugar and 1/2 cup water, pour over the stiffly beaten whites of 2 eggs and beat until the right consistency to spread, save out one-third and stir the rest into the fruit mixture and spread between the layers and over top and cover top with other third of icing. — Mrs. Lewis Vawter, Tremont, III. EGOLESS SPICE CAKE 3 cups flour Vz cup butter 1 teaspoon cinnamon 1 cup sour milk 1 teaspoon nutmeg 1 teaspoon soda 1 teaspoon cloves Vz cup currants 1 Vz cups brown sugar 1 cup raisins This is economical cake and keeping improves it. — Mrs. A. E. Scharfenberg. APPLE SAUCE, WHITE AND SPICE CAKE 75 SPICE CAKE 1V2 cups granulated sugar 3 level teaspoons baking V2 cup 1 butter powder 3 eggs 2 teaspoons allspice 1 cup water V2 teaspoon cloves 2% cups flour % teaspoon nutmeg 2 teaspoons cinnamon 1 teaspoon vanilla Cream sugar and butter, add spices and egg yolks, then water and flour in which baking powder has been sifted, add stiffly beaten egg whites and vanilla and bake in a long bread pan. — Mrs. Claude King. Chocolate and Fruit Cake CHOCOLATE CAKE 1 cup sugar % cup sour milk yz cup butter 1 teaspoon soda 1 egg (unbeaten) 2 cups flour Melt and when cool add to above this mixture: 2 squares chocolate 3 tablespoons sweet milk 4 teaspoons sugar — Mrs. Floyd Sebastian. EVERY DAY CHOCOLATE CAKE 1 cup sugar 1% cups flour 3 tablespoons melted butter 21/2 teaspoons baking powder 2 eggs beaten light 1/4 teaspoon salt 2 ounces chocolate 1/2 teaspoon cinnamon 1/2 cup milk Bake in a 7-inch by 11-inch pan about 25 minutes. — Mrs. Harvey Miller. CHOCOLATE CAKE Dissolve 4 tablespoons cocoa in 5 tablespoons boiling water. Cream I/2 cup butter, gradually add 1% cups sugar, add beaten yolks of 4 eggs, then the dissolved cocoa and 1/2 cup milk, 1% cups flour and 2 teaspoons baking powder, 1 teaspoon vanilla and 4 egg whites. — Mrs. F. E. Risser. DARK CAKE 1 Yz cups sugar 1 teaspoon soda yz cup butter 1 cup sweet milk 3 eggs 2 cups flour Vz cup chocolate Cook chocolate and % cup milk together and let cool, then add other I/2 cup milk and soda. Cream butter and sugar, add well beaten eggs, then the cooked chocolate. — Miss Virgil M. Cooper. Note. — A new idea in flavoring was given in an exact dupli- cate to this cake with exception of orange flavor being added to recipe.— Gzi»e/i by Miss Zelda C. Anthony. CHOCOLATE CAKE 2 cups flour V2 cup cocoa 1 rounded teaspoon soda 2 egg whites 2 teaspoons vanilla Cream sugar and butter, add yolks slightly beaten, add milk and hot water, sift flour, cocoa and soda, then add the beaten egg whites and vanilla. — Mrs. A. H. Nafziger. 1V2 cups sugar V2 cup butter 2 egg yolks V2 cup sour milk V2 cup hot water CHOCOLATE AND FBUIT CAKE 77 CHOCOLATE CAKE Cream I/2 cup of butter, add Vl cup cocoa, the beaten yolks of 3 eggs, add 1 cup sugar, 1 teaspoon of cinnamon and V2 cup of water, then the beaten whites of 3 eggs and VA cups of flour with 3 level teaspoons of baking powder. Decorate with boiled frosting to which dissolved marshmallows are added. — Mrs. Lewis Chas. Voss. CHOCOLATE CAKE Dissolve 2 squares chocolate in 6 tablespoons boiling water. Beat 11/2 cups butter to a cream, add gradually IVo cups sugar, add beaten yolks of 4 eggs, then chocolate, 1/2 cup milk, 2 cups flour, 2 teaspoons baking powder. Beat all vigorously. Add beaten whites of 4 eggs, and 1 teaspoon vanilla. — Mrs. H. C. Garrett, San Antonio, Texas. DEVIL'S FOOD CAKE 1/4 cups sugar 2 cups flour V2 cup butter 2 squares chocolate 2 eggs (Or 2 heaping tablespoons 1 cup sour milk or butter- cocoa) melted with a little milk hot water 1 teaspoon soda beaten in the milk Flavor with vanilla -Mrs. Ansel F. Stubblefield, McLean, III. DEVIL'S FOOD CAKE 1^ cups sugar 3 tab'lespoons cocoa V2 cup butter 3 whole eggs 1 cup sweet milk 1 teaspoon soda lYz cups flour Flavor with vanilla Cream sugar and butter, add well beaten eggs, add milk and flour that has been sifted with the cocoa, dissolve soda in little boiling water and add vanilla. Bake in layers. — Miss Neva Hulva. DEVIL'S FOOD CAKE Put on stove to boil: 1/2 cup butter 1 cup granulated sugar V2 cup sweet milk V2 cup grated chocolate 3 egg yolks V2 cup sweet milk 2 cups flour When cool add the follow- 2 teaspoons baking powder ing: 3 egg whites and vanilla 1 cup sugar Butter Frosting % cup powdered suger, butter size of an egg, milk to make the right consistency to spread, add cocoa to color as desired. — Mrs. Hubert L. Kilby, Jefferson City, Mo. 78 CHOCOLATE AND FEU IT CAKE DEVIL'S FOOD CAKE I have found this recipe always successful : Into a double boiler or a little pail that fits into the top of a teakettle put % cup sweet milk, I/2 cup sugar, 1 well beaten egg and 2 squares chocolate shredded fine or broken into very small pieces. Stir and cook this until it is thick and smooth, stirring all the time. When it has thickened remove from the fire and let cool. In a mixing bowl cream 1/2 cup sugar with I/4 cup butter, add 2 well beaten eggs, % cup milk, 1 teaspoon soda in a little hot water and scant 1% cups flour. Flavor with vanilla. Lastly, add the chocolate mixture and stir all well together and bake about % of an hour in a moderate oven. Can also be baked in layers and put together with white frosting. — Miss Jeanette Hedrick. DEVIL'S FOOD CAKE Cream together I/2 cup butter, 1 cup brown sugar, and yolks of 2 eggs. Add % cup of grated cholocate melted in Vo cup boil- ing water. Add two-thirds cup sweet milk, 1 level teaspoon soda, 2 cups flour and 1 teaspoon baking powder. Then add the well beaten egg whites and vanilla. Filling 1 cup powdered sugar 1 teaspoon butter (melted) 2 teaspoons cocoa and vanilla 2 tablespoons hot coffee — Miss Edna L. Dressier, El Paso, III. DEVIL'S FOOD CAKE 2 cups brown sugar 2 % cups sifted flour % cup butter or lard (lard is Pinch of salt the best) 1 teaspoon soda 2 eggs Vz cup boiling water 14 cup Bakers cocoa 1 teaspoon vanilla V2 cup sour milk Cream sugar and shortening, add eggs well beaten, then cocoa, sour milk and flour. Dissolve soda by pouring boiling water over it and stir in, then add vanilla. Pour in greased and floured pans and bake in a moderate oven. Use this icing: « 2 cups sugar 1 teaspoon butter 3 tablespoons cocoa 1 teaspoon vanilla 1 cup of milk Mix sugar, cocoa and milk, cook until it forms a soft ball in cold water, let cool, then add butter and 2 tablespoons marsh- mallow cream and vanilla and beat until ready for cake. — Miss Helen Goodspeed, 90^ S. Clayton St., Bloomington, III. CHOCOLATE AND FBUIT CAKE 79 EGGLESS, MILKLESS, BUTTERLESS CAKE 1% cups sugar V2 cup lard V^ teaspoon cinnamon and allspice Vz teaspoon vanilla V2 cup raisins 1 V2 cups apple sauce or cher- ries 1 teaspoon soda in V2 cup boiling water 3 cups flour V2 cup nut meats Flour nut meats and raisins and add last. —Mrs. W. R. Yerke, Elkhart, hid. WHITE FRUIT CAKE 1 cupful butter 1/4 level teaspoon ground 3 level cupfuls sugar nutmeg 8 egg yolks 1 level teaspoon powdered 1 cup sweet milk mace ZVz level cups flour 2 cocoanuts grated 2 level teaspoons baking 6 level cups shredded can- powder died citron peel % level teaspoon salt Cream butter and sugar, add beaten yolks, milk, flour, and other dry ingredients sifted together, then the cocoanut, citron and stiffly beaten whites of 8 eggs. Mix all carefully and bake in a greased and floured tin in moderate oven 1% hours. —Mrs. Otto Fusling. 2 cups of sugar 1 cup cold water 3 cups flour 1 cup raisins 1 cup currants 1 cup chopped figs FRUIT CAKE 1 1 1 1 1 2 cup chopped citron cup butter egg teaspoon cinnamon teaspoon cloves teaspoon baking powder — Mrs. J. F. Spencer. FRUIT CAKE 1 V2 cups brown sugar 1/4 cup butter 1/4 cup lard 1 egg 1 teaspoon nutmeg 3 cups flour 1 teaspoon cinnamon 1 teaspoon allspice 1 cup cold coffee 1 teaspoon soda Y2 cup nut meats 1 cup chopped raisins Some citron, lemon, or orange peel Mix sugar, shortening and eggs, dissolve soda in coff"ee, flour nuts and raisins and add last. — Mrs. Charles Moore, Bloomington, III. 80 CHOCOLATE AND FBUIT CAKE FRUIT CAKE 2 cups brown sugar 1 cup butter 1 cup molasses 3 eggs 1 cup cold coffee dessert spoon each of cinna- mon, nutmeg and cloves 1 dessert spoon soda 4 cups flour 1 pound washed seeded raisins Cream sugar, butter and molasses, add well beaten eggs, add coffee alternately with the flour, which is mixed with spices, dissolve soda in tablespoon boiling water and fold in the well floured raisins last. - — Mrs. Albert Builta, Congerville, III. FRUIT CAKE 1 cup sugar 5 cents worth of citron (cut % cup butter in small pieces) 1 cup molasses Vz teaspoon of each, cloves, all- 3 eggs spice and nutmeg 1/4 cup raisins 3 cups flour % cup currants 1 cup nuts chopped 5 cents worth of figs (chopped 2 teaspoons baking powder fine) Bake slowly for 2 hours. This will keep for months, baked in the fall makes a nice Christmas cake. — Mrs. L. F. Oertwig. If COFFEE FRUIT CAKE 1 cup brown sugar 1 cup lard and butter (mixed) 1 cup syrup 1 egg 1 cup strong cold coffee 31/2 2 1 1 1 cups flour (good Yz cup) level teaspoons cinnamon teaspoon ground nutmeg heaping teaspoon soda heaping cup seeded raisins (washed) Cream sugar, shortening and syrup (made of IV2 cups C. sugar and V2 cup water), add beaten egg, coffee alternately with 3 cups flour and spices, dissolve soda in tablespoon boiling water and lastly add raisins dredged in other Yo cup flour. Bake in two layers.^ — Miss Edna L. Stephens. FRUIT CAKE 3 V2 cups of brown sugar % lb. of butter 6 egg yolks 1 cup sweet pickle juice of (peach or crab apple) 4 cups sifted flour 1 1/^ teaspoons cinnamon 11/2 teaspoons cloves rounded teaspoon soda dis- solved in water lbs. each raisins, dates, figs (or less figs and add finely cut citron) and few wal- nuts (home grown or not) Cream sugar and butter, add yolks, beat well. Add syrup and spices, add flour and soda, fold in well beaten whites of 6 eggs and last add floured fruit. Bake in 2 cakes. — Mrs. Henry Knapple. Ginger Breads iy2 1 V2 1/4 cups flour Little salt teaspoon ginger cup sugar cup butter GINGER BREAD 1/2 1 1/2 1 cup molasses egg cup sour milk level teaspoon soda -Miss Mamie Hay. GINGER BREAD 1 cup sugar 21/2 1 cup Sorghum or New Or- 1 leans molasses 1 V2 cup lard or butter 1 2 eggs cups flour tablespoon soda tablespoon ginger cup hot water Pinch of salt if lard is used Mix sugar, molasses, eggs and then add shortening. Add the ginger and soda dissolved in hot water, lastly the flour. This makes two good sized cakes baked in shallow pans. — Miss Mary Hanck. GINGER BREAD scant cup lard cup sugar cup sorghum egg cup sour milk 1/2 cups flour V2 teaspoon ginger and all- spice V2 teaspoon cinnamon and cloves 1 cup raisins 1 teaspoon soda Bake in moderate oven. — Mrs. Hubert L. Kilhy, Jefferson City, Mo. SOFT GINGER .BREAD % cup butter 2 cups brown sugar 1 cup molasses 3 eggs 1 cup sour milk 1 rounding teaspoon soda 4 cups flour 1 heaping teaspoon cinnamon 1 tablespoon ginger Cream butter, sugar and molasses, add well beaten eggs, dissolve soda in milk, beat up light and add alternately with the flour and spices mixed dry. Bake in a long loaf. Frost if desired.— Mrs. Ben F. Wilson, Mackinaw, HI. Fancy Cakes BROWNIES 1 cup sugar 2 eggs % cup flour 2 squares chocolate 1 cup black walnuts Stir up like cake and pour in greased pan and bake 30 or 40 minutes. Cut in bars when baked. — Mrs. J. H. Stephenson. COOOANUT DAINTIES stiffly beat the whites of 2 1 cup of powdered sugar eggs 2 tablespoons of flour Add: 1 teaspoon vanilla 2 cups of shredded cocoanut Make into ball size of a walnut and rather flat and bake in a buttered pan in a moderate oven until brown. Serve as lunch cakes or as bon bons. — Miss Edna L. Dressier, El Paso, III. DATE BARS 3 eggs 1 cup of dates stOx^ed and 1 cup granulated sugar chopped fine IV2 cups flour 1 cup of chopped or ground 1 y2 teaspoons baking powder nuts Beat eggs, add sugar, add the sifted flour and baking powder, add dates and nuts. Bake in shallow pans, cut in squares and roll in powdered sugar. — Mrs. Metta F. Imhoff. TEA CAKES % cup butter 'V2 teaspoon soda 1 cup sugar 1 egg Vz cup sour milk % teaspoon flavoring 11/^ cups flour Bake in muflin tins. This will make 12 small cakes. — Miss Harriet Randolph. CREAM PUFFS 1 cup boiling water 1 cup flour V2 cup butter 3 eggs Boil water and butter together, when boiling hard add all the flour at once, stir briskly and cook 5 minutes. Beat until cold, then stir in 1 egg at a time, beating until well mixed. Drop a small spoonful on a well greased pan 1 inch apart and bake 20 minutes. When cold open and fill and roll in powdered sugar. FANCY CAKES 85 Filling 1 cup milk Yz cup sugar 2 tablespoons corn starch 1 egg Boil together until thick and let cool. Flavor to taste. — Mrs. LeRoy Stephenson. MACRONIES 1 y2 lbs. of sugar 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon soda 5 eggs well beaten with sugar etc. Flour to make stiff enough to roll into balls in hands the size of a walnut, add ground nut meats, or finely cut citron, bake at once in buttered pan in a slow oven. Keep 2 weeks before using. — Mrs. Edward Oehler. TEA CAKES 1 1 1 cup butter 1 teaspoon cinnamon 2 cups sugar 1/4 teaspoon cloves 3 cups flour 14 teaspoon nutmeg 3 or 4 eggs % teaspoon allspice % cup sweet milk Raisins and nuts 3 teaspoons baking powder — Mrs. E. M. Minnick. COCOA CAKES Cream i/^ cup butter Add V4, cup cocoa teaspoon cinnamon the beaten yolks of 3 eggs cup sugar V2 cup water then the beaten whites of 3 eggs 1 1/4 cups flour sifted with 3 teaspoons of baking pow- der Mix in order named and bake in gem pans. — Miss Edna Pagel. 1 cup sugar 1 cup dates 1 cup figs 1 cup nuts 1 cup flour DATE STICKS 2 eggs 2 tablespoons sweet milk 1 level teaspoon baking powder 1 teaspoon salt Beat the whites and yolks separately. Bake in a slow oven. Cut in narrow strips, roll in powdered sugar. These will keep several weeks and this improves flavor. — Mrs. David S. Ummel. 86 FANCY CAKES PEPPERNUTS 5 eggs 1/^ teaspoon salt 3 cups sugar Flour to make very stiff 1 teaspoon cinnamon dough 1 level teaspoon soda Beat eggs and sugar 15 to 20 minutes, add spices and soda dissolved in hot water. Make very stiff dough, work in flour and roll size of marbles and bake in quick oven. — Miss Louise Eheman, W2 E. Market St., Bloomington, III. COCOANUT MACAROON COOKIES 1 cup sugar 2 cups cornflakes 1 cup cocoanut Whites of 2 eggs beaten Mix together and put on greased pan by spoonfuls. — Mrs. Sophia Vercler. GINGER BALLS 1 cup brown sugar 1 teaspoon each of soda, cinna- 1 cup baking molasses mon, ginger and vanilla 1 scant cup lard Flour to make a stiff dough 1 egg Roll in small balls size of walnut and bake. Cream sugar, molasses and lard, add well beaten egg, dissolve soda in little boiling water, add flour and flavoring. — Miss Helen Springer. "DIVINE SUSAN" DROP CAKES 1 cup sugar 2 egg whites V2 saltspoon salt IV2 cups flour 1 tablespoon shortening 2 teaspoons baking powder % cup milk 1/2 teaspoon vanilla flavoring Mix sugar, salt, and shortening into a cream, add milk, flour, and baking powder. Add well beaten eggs. Beat as long as desired. Bake in hot oven about 12 minutes. (Makes 12 cakes.) — Miss Neva M. Lambdin. Mixed Cookies CORN FLAKE COOKIES Whites of 4 eggs beaten stiff. Beat in 1 cup sugar and 1 cup cocoanut, add 3 cups corn flakes, a little salt. Flavor with almond or vanilla. Drop by spoonful in pan and bake 20 to 30 minutes in very slow oven. — Miss Helen Springer. COCOANUT COOKIES % cup butter Vz cup cocoanut 1 cup granulated sugar 2 cups flour 1 egg well beaten 1 teaspoon baking powder 1/4 cup milk Roll thin, sprinkle with cocoanut and bake in a quick oven. — Mrs. A. E. Scharfenberg. BUTTERSCOTCH COOKIES 4 cups brown sucar 1 tablespoon soda 1 cup shortening 1 tablespoon cream tartar 4 eggs 1 teaspoon vanilla 6 cups flour Mold in 4 loaves, let stand over night, cut in slices a trifle less than Vi inch in thickness and bake, allowing space about each cookie to avoid touching. — Mrs. C. R. Stuckey. CHRISTMAS COOKIES 2 eggs 2 teaspoons baking powder 1 cup sugar 1 level tablespoon of anise seed 1 cup butter Flour to make a soft dough — Mrs. Fred Nafziger. ENGLISH COFFEE COOKIES IVz Sift flour, salt and baking powder, add spices, cream sugar and butter, add beaten egg yolks, then the coffee alternately with the flour. Dissolve soda in 1 tablespoon boiling water, stir in with the vanilla. Add tablespoon flour each to raisins and nuts and add last. Drop on floured tin with tablespoon or bake in greased round mutfln pans. — Miss Edna L. Stephens. cups flour 2 cups brown sugar Scant teaspoon salt 2 eggs rounding teaspoon baking 1 cup cold coffee powder 1 level teaspoon soda teaspoons cinnamon 1 heaping cup washed seed- (level) ed raisins level teaspoon ground nut- Vz cup English walnuts (be- meg fore grinding) Good % cup lard and 2 teaspoons vanilla butter MIXED COOKIES 89 CREAM COOKIES 2 heaping cups thick cream i/4 teaspoon salt 2 eggs 1 teaspoon soda 2 cups sugar 2 teaspoons cream tartar Whip cream before using, beat the eggs, stir in the sugar and salt, then the cream, dissolve soda in a little cold water, sift cream tartar and the flour. Do not use too much flour; roll thick. These arc delicious. — Miss Margaret M. Dirks. ANISE COOKIES OR SPRINGERLIE Beat 4 eggs until they are as stiff as it is possible to beat them. Do not separate the white and yolks, and beat about 15 minutes with a Dover egg beater. Add to the eggs 1 lb. powdered sugar and beat again for 15 minutes. Then add a little flour into which 1 teaspoon baking powder has been sifted. Put in enough more flour to roll like cookies, but use care not to get dough too stiff. Roll out 1/4 inch thick. Then place the Springerlie board face downward on the dough. With a sharp knife cut the cookies apart, place on a board, let set over night. In morning sprinkle some anise seed in buttered pan and bake until delicate cream color. Springerlie boards are purchased at hardware stores and are carved with animals, houses, trees, etc., and these stand out in relief after cookies are baked. In a cool place will keep for months and are very nice for children at Christmas time. — Miss Margaret M. Dirks. FRUIT COOKIES 1 cup butter 1 teaspoon cinnamon 2 cups sugar i/4 teaspoon cloves 3 eggs 1 teaspoon soda 1 cup seeded raisins Flour to permit rolling thin Keeping improves these cookies. — Mrs. Elizabeth Smith. FRUIT COOKIES 1 V2 cups sugar Dissolve in little cold 1 cup butter water Work to a cream 1 cup raisins 3 well beaten eggs 1 cup currants V2 cup molasses 1 teaspoon spice in flour 1 teaspoon soda sufficient to roll — Miss Mamie Hay. SUGAR COOKIES 1 cupful butter 1 tablespoon water 1 level cupful sugar 1 teaspoon vanilla extract 2 eggs 1 teaspoon baking powder Cream butter and sugar thoroughly, beat eggs until very light, add to creamed mixture, add water and vanilla, then I/2 cup flour sifted with baking powder and add flour to roll thin on board (about 2 level cups), knead lightly. Roll, cut, and bake in quick oven 10 minutes.^Mrs. Otto Fusling. 90 MIXED COOKIES SUGAR COOKIES 2 pints granulated sugar 1 rounding teaspoon soda 1 pint lard 1 rounding teaspoon salt 1 pint sour milk 1 tablespoon lemon or other 4 eggs extract 2 rounding teaspoons baking Flour to make soft dough powder Don't work very much. — Mrs. Frank Taflinger. SUGAR COOKIES (FILLED) 2 level cups sugar 1 level teaspoon soda 1 level cup lard or lard, butter 5 cups flour and fryings mixed 2 teaspoons baking powder 2 eggs (well beaten) 1 teaspoon salt 1 cup sour milk 2 teaspoons lemon extract Mix in order given, creaming sugar and lard, add eggs, beat soda into milk, add alternately with dry ingredients sifted to- gether. Roll thinly. Filling 1 1/4 cups washed seeded raisins 2 level teaspoons flour Vz cup sugar % cup cold water Cook until thick, place 4 or 5 raisins and little juice on a rolled and cut cookie, place another on top and bake. — Home Bureau Member. NUT COOKIES 2 cups sugar ' 1 cup sour cream 1 cup butter 1 teaspoon soda 3 eggs 1 cup chopped nuts Cream sugar and butter, add eggs, beat well. Then add cream and soda. Beat again and add flour and nuts, using flour enough to handle easily. Roll thin, cut and bake in a hot oven. ■ — Mrs. Susan Dirks. CHOCOLATE NUT COOKIES 2 rounding tablespoons cocoa 1 scant teaspoon soda 1 cup sweet milk % cup nuts Cream sugar and butter, add beaten eggs, sift dry ingredi- ents, add them. Add milk and nuts last. — Mrs. J. C. Nafziger. CHOCOLATE DROP COOKIES 1 cup sugar % cup sweet milk 1 egg 2 cups flour Vz cup butter or lard 2 teaspoons baking powder 3 tablespoons cocoa Pinch of soda Drop from spoon in buttered pan. — Mrs. Homer Barclay. 2 cups brown sugar % cup butter 2 eggs 3 cups flour MIXED COOKIES 91 ENGLISH DROP COOKIES 2 cups brown sugar 1 cup lard and butter mixed 1 cup cold coffee 1 cup raisins 3 cups flour 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon allspice — Mrs. J. F. Spencer. DROP CAKES 2 cups sugar 1 cup sorghum or other mo- lasses 1 cup butter or other shorten- ing eggs teaspoons soda teaspoons cinnamon teaspoons spice Flour to make stiff batter Bake as drop cakes. These are delicious. — Mrs. Wm. Richardson, Ellsworth, III. GINGER GEM CAKES 1 2 % cup sugar cup butter eggs cup brown molasses cup boiling water 2V2 cups flour 1 ^2 teaspoons soda 2 teaspoons cinnamon, gin- ger and cloves each Pinch of salt Cream sugar and butter, add eggs well beaten, then molasses and boiling water. Sift flour, soda, spices and salt, add slowly to creamed mixture to avoid lumps and beat well. Fill gem pans % full of dough and let cool a short time in pan after baking to avoid breaking in turning out. — Mrs. George Curry. DROP GINGER COOKIES 1 cup sugar 1 teaspoon ginger 1 cup molasses 1 teaspoon soda (dissolved 1 cup butter or lard in water) 2 eggs 1 teaspoon cream tartar 1 cup warm water 31/2 cups flour 1 tablespoon cinnamon Drop in well greased pan and bake. — Mrs. Roy J. Knick. DELICIOUS DROP COOKIES Cream 1 cup white syrup, 1/2 cup white sugar, with % cup lard and 3 unbeaten eggs. Add 1 cup sour milk into which has been dissolved 1 teaspoon soda, then add 4 cups flour sifted with 1 teaspoon baking powder. Flavor with lemon and drop by full teaspoon in a greased baking pan and bake quickly. — Mrs. George Curry. 92 MIXED COOKIES BROWN COOKIES 1 level cup lard 2 rounding teaspoons soda 1 cup brown sugar 1 % teaspoons cinnamon 1 cup molasses 1 teaspoon nutmeg Stil well together 1 teaspoon salt Boil until foamy Flour to make soft dough. 1 cup boiling water 2 teaspoons vanilla When first mixture cools, dissolve soda in water, add to cooked mixture, beat until light, add dry ingredients and vanilla, flour pin and board well, roll i/4 inch thick, cut and bake. Finish with powdered sugar icing. — Mrs. John Gingrich. BROWN SUGAR COOKIES Cream i/^ cup lard or butter Teaspoon soda with 11/^ cups brown sugar Pinch salt Add V2 cup boiling water 1 teaspoon vanilla 3 cups sifted flour V2 cup nut meats Drop from spoon onto a greased tin, and bake in a hot oven. This recipe calls for brown sugar, and calls for no eggs. So it is unusually economical. — Mrs. Wm. Fislar. Molasses and Ginger Cookies MOLASSES COOKIES cup brown sugar cup shortening cup molasses or Karo syrup eggs level teaspoons soda dis- solved in vinegar 3 tablespoons vinegar 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon vanilla Pinch salt Flour to stiffen Mrs. T. S. Pease. MOLASSES COOKIES 2 cups sorghum 1 cup butter or lard 3 eggs 1 level teaspoon ginger 1 heaping teaspoon soda Flour Mix stiff enough to roll out, cut and bake in hot oven. — Mrs. Harvey Miller. MOLASSES COOKIES 1 cup brown sugar 2 teaspoons soda dissolved in 1 cup New Orleans molasses 6 tablespoons hot water 1 cup shortening 3 teaspoons ginger 2 eggs Mix with flour and roll thin. — Mrs. Samuel Perry. MOLASSES COOKIES 1 cup molasses 2 teaspoons soda 1 cup brown sugar • 3 1/^ cups flour 1 cup meat fryings Cinnamon and nutmeg to 1 cup cold coffee suit taste Drop from spoon in a well greased pan and bake. — Mrs. E. S. Sloane. 1 cup sugar 1 cup butter and lard 1 cup sweet milk 2 cups oatmeal 2 cups flour OATMEAL COOKIES 1 teaspoon soda in flour 2 14 teaspoons cinnamon 2 eggs Raisins if you wish — Mrs. Harvey Miller. OATMEAL COOKIES 2 eggs 1 cup sugar % cup butter or lard 1 teaspoon cinnamon 1 cup sour milk 1 level teaspoon soda 1 cup raisins 2 cups oatmeal 2 cups flour 1 teaspoon baking powder Add oatmeal to liquid before flour. This gives it a chance to swell. Drop in spoonsful on buttered tins and bake. — Mrs. Homer Barclay. 94 MOLASSES AND GIN GEE COOKIES 1 cup butter 2 cups sugar 8 eggs 4 cups oatmeal 2% cups flour OATMEAL COOKIES 1 cup milk 2 cups raisins chopped 1 teaspoon soda dissolved in a little hot water 1 teaspoon cinnamon — Mrs. L. E. Skaggs. OATMEAL COOKIES 2 cups sugar 1 cup butter % cup lard 4 cups flour 10 tablespoons sweet milk 2 teaspoons baking powder 2 teaspoons soda 4 cups oatmeal 4 eggs Vz lb. raisins Melt shortening, add oatmeal and boil 10 minutes, and add to other mixture. Spread in pans to bake. Cut in squares (Nice when iced.) — Mrs. J. J. Zook. GINGER COOKIES (EGOLESS) 2 cups granulated sugar 1 cup lard or part butter 1 cup sorghum 1 teaspoon cinnamon 1 tablespoon, stroke measure % teaspoon nutmeg of ginger 1 heaping teaspoon soda Dissolve soda in boiling water, then fill the cup with boiling water, add flour until dough is neither stiff nor sticky, roll, cut and bake. — Mrs. Louie Buescher. EGOLESS GINGER COOKIES 1 cup sugar 1 scant tablespoon soda 1 cup molasses 4 cups of flour 1 cup lard 1 tablespoon ginger 1 cup sour milk 1 teaspoon cinnamon — Mrs. A. E. Scharfenberg. GINGER COOKIES 1 cup brown sugar 1 cup butter and lard mixed 1 cup molasses 1 cup sour milk 1 tablespoon soda dissolved in a little hot water iVz cups flour 1 tablespoon ginger Roll, cut out and bake. — Mrs. L. F. Oertwig. GINGER COOKIES 1 cup brown sugar 1 cup butter or lard 1 cup sorghum molasses 1 cup sour milk 3 eggs 2 teaspoons soda 2 teaspoons ginger 1 teaspoon cinnamon 4 cups flour sifted before meas- uring This makes drop cakes. If a loaf is desired use 3^^ cups flour and bake as for ginger bread. Raisins may be added. Un- cooked icing makes a delicious finish for this cake. — Mrs. Homer R. Johnston, Covell, III. MOLASSES AND GINGEE COOKIES 95 GINGER COOKIES 1 cup butter or lard 1 cup C. sugar 1 cup sorghum molasses 1 tablespoon soda 1 cup hot water 1 teaspoon salt 1 tablespoon ginger Flour to make stiff enough to roll nicely 1 teaspoon vanilla Cream butter, sugar and molasses, dissolve the soda in the water, add then the salt, ginger and flour. Roll dough 14 inch thick, spread in bottom of bread pan, bake, cover with white boiled icing and when cool cut into squares or oblong cakes. —Mrs. H. L. Bell. GINGER COOKIES 2 cups sugar 1 cup lard 1 cup molasses 1 egg 3 teaspoons vanilla heaping teaspoons soda in 1 cup hot coffee level teaspoon ginger Pinch salt Flour to roll -Mrs. Sophia Vercler. GINGER COOKIES 1 cup sugar V2 cup coffee y2 cup molasses 3 cups of flour Butter size of an egg 1 teaspoon cinnamon 2 eggs, save one white for 1 teaspoon ginger frosting if desired 1/2 teaspoon nutmeg 1 teaspoon soda y2 cup raisins Drop with a teaspoon. — Mrs. Lewis Chas. Voss. Doughnuts BREAD SPONGE DOUGHNUTS 1 pt. bread sponge 1 pt. warm milk Add flour but do not stif- fen, just mix with a spoon to a sponge When this has raised add: 1 egg 1 V2 cups sugar Vz cup butter V2 cup lard Stiffen moderately and let rise, then knead down and let rise again, roll and cut. Let rise, then fry in deep fat. — Mrs. J. J. Zook. RAISED DOUGHNUTS 1 cake Fleischmann's yeast 3 teaspoons butter 1V4 cups milk scalded and 1 small teaspoon cinnamon cooled extract 1 teaspoon sugar V4 teaspoon mace 41/2 cups flour 2 eggs V2 cup sugar 1/4 teaspoon salt Dissolve yeast and 1 teaspoon sugar in the luke warm liquid. Add 11/2 cups flour, beat well, cover and set aside 1 hour. Then add butter and sugar creamed, flavor, add well beaten eggs and remainder of flour and salt. Knead lightly and put into a well greased bowl and let raise iy2 hours. When light turn on board and roll 1/4 inch thick and cut and cover and let raise again for 45 minutes. Drop into hot fat with board side up. Fry a light brown. — Miss Margaret M. Dirks. POTATO DOUGHNUTS 2 cups sugar 1 cup mashed potatoes 1 cup sweet milk 3 eggs Y2 teaspoon soda 3 teaspoons baking powder 3 tablespoons hot lard Vz teaspoon salt Yz teaspoon nutmeg Enough flour to stiffen. — Mrs. J. F. Spencer. POTATO DOUGHNUTS 3 Vz cups flour Vz teaspoon mace 4 level teaspoons baking 2 eggs powder 1 cup cold mashed potatoes 1 cup sugar % cup milk 1 teaspoon salt Sift flour, salt, spice and baking powder, three times. Beat eggs and gradually beat in sugar, work in the mashed potatoes, then beat with a rotary egg beater until very smooth. Add milk and flour. Roll out and cut. Fry in deep fat. — Mrs. Eugene Nafziger. DOUGHNUTS DOUGHNUTS cup sugar cup of buttermilk or sour milk teaspoon of soda dissolved in the milk egg tablespoon of lard A little nutmeg and a little cinnamon Flour to make dough stiff enough to roll Cut into shapes and drop into the boiling lard. — Mrs. Chas. Strubhar. DOUGHNUTS 1 cup sour cream 1 cup sugar 1 egg small teaspoon soda teaspoon salt Flavor to taste Mix to soft dough. Roll % inch thick, cut out round with hole in center; fry in hot lard. — Mrs. Fred Miller. 1 1/4 1 2 DOUGHNUTS cup granulated sugar cup shortening cup sweet milk unbeaten eggs 1 'Y2 teaspoon baking powder Nutmeg to suit taste • Add flour to stiffen dough to roll out — Mrs. G. W. Springer. DOUGHNUTS 1 cup sugar 1 level tablespoon butter 2 eggs Pinch salt 1 cup sour milk teaspoon soda in milk cups flour and teaspoon baking powder Flavor if desired — Miss Mamie Hay. DOUGHNUTS 2 eggs 1 scant cup granulated sugar % cup thick sour cream ^ cup buttermilk 1 level teaspoon soda 2 slightly rounded teaspoons baking powder Flour to make dough as stiff as bread dough Beat eggs well, add sugar, dissolve soda in cream and buttermilk, beat until light and add. Sift flour and baking powder and add. Roll about % inch in thickness, shape in hand until molded right to twist. Fry and roll in sugar. (Add 2 tablespoons melted lard if using all buttermilk.) — Mrs. J. A. Ewins. DOUGHNUTS 99 DOUGHNUTS % cup butter 2 teaspoons baking powder 2 cups sugar Flour to make soft dough 2 cups sweet milk Nutmeg or vanilla tto suit Pinch salt taste Butter, sugar, milk and unbeaten eggs are to be worked up in flour to which salt, baking powder and nutmeg have pre- viously been mixed. If using vanilla add last. — Mrs. O. Sebastian. SWEET MILK DOUGHNUTS 4% cups sifted flour Sift together and add: 1 level teaspoon salt 1 teaspoon nutmeg 2 rounding teaspoons baking 1 heaping cup C. sugar powder 1 cup sweet milk 2 level teaspoons cream 3 unbeaten eggs tartar 7 tablespoons melted lard Add last four ingredients in order named without beating, pour in flour, dissolve soda in little hot water, add. Then mix just enough to handle, roll V2 inch thick, fry and roll in sugar. —Mrs. J. M. Bush. SALVATION ARMY DOUGHNUTS Here is the recipe for the famous Salvation Army Dough- nuts, the boast of every returned soldier. 5 cups flour 2 eggs 2 cups sugar 1% cup milk 5 teaspoons baking powder 1 tablespoon lard 1 saltspoon salt Knead, shape with a doughnut cutter, drop into boiling lard. When done roll in powdered sugar. Quantity, 4 dozen. —Mrs. R. J. Williams. Pies BANANA PIE 2 cups cream or milk and 1 pinch of salt cream 1 lump of butter 3 tablespoons sugar Yolks of 2 eggs 2 tablespoons flour Mix dry ingredients and add to beaten yolks, add cream, cook on stove until thick. Take ofif, add 1 tablespoon of butter, flavor with lemon or vanilla, set aside to cool. Slice 11/2 to 2 bananas in baked crust of 2 pies, pour in filling. Beat 2 egg whites and powdered sugar or use whipped cream over the tops. — Mrs. Alvin Hess. FRUIT SALAD PIE 1 package lemon jello % can white cherries (seeded) 4 tablespoons sugar 1 banana 1 pint boiling water Whipped cream 4 slices canned pineapple Dissolve Jello and sugar in boiling water, set aside to cool. Using 2 pie pans (pyrex or granite) in one bake a rich under- crust, let cool. In other pan place the cubed pineapple, whole cherries and sliced banana. Pour over this the Jello, set on ice to harden, immerse in hot water, carefully slide in place in crust and serve cold with spoon of whipped cream on each piece. Other fruit may be used. — Mrs. Orren H. Judd, Tacoma, Wash. CREAM PIE 114 tablespoons flour White of 1 egg Yz cup sugar Nutmeg to taste 1 pint sweet cream Mix flour and sugar, beat egg white and lightly fold into the cream and nutmeg which have been mixed with flour and sugar. Pour in unbaked crust and bake as usual. — Mrs. Walter Risser. VINEGAR PIE % cup sugar 1 cup boiling water 2 tablespoons flour 1 heaping tablespoon butter 4 tablespoons vinegar 1 teaspoon lemon extract Mix sugar and flour, add vinegar, then water, cook until thick, take off stove, add butter and lemon. Pour in unbaked shell, cover with strips of dough and bake. A few raisins added just before baking are an improvement and nutmeg may be used in place of lemon. — Mrs. Jennie Phillips. 102 jPI^S CREAMED APPLE PIE Pare two large apples and slice. Place in an unbaked pie crust after a little flour and sugar has been put in bottom. Cover with 1/2 cup sweet cream % cup of sugar and sprinkle with cinnamon or nutmeg. Bake. This pie may also be made with water if lumps of butter are spread over top if cream is not to be had. — Mrs. John Gingerich. COTTAGE CHEESE PIE % cup of cheese Pinch of salt Vz cup of sugar 1 tablespoonful flour 14 teaspoon cinnamon 1 egg Mix cheese, sugar, cinnamon, salt, flour, then milk, then well beaten egg. Put in pie crust and bake as custard pie. — Mrs. E. A. Kinsinger. FRUIT PUFFS 1 cup flour Pinch salt 1 heaping teaspoon baking 3 level tablespoons butter powder Milk to make soft dough Fill custard cups half full of any canned fruit, euch as cherries, berries, etc., add more sugar if needed. Cut dough as for a biscuit, place in cup on top of fruit and steam about 40 minutes. Serve with cream or rich sauce. — McLean Recipe. PINEAPPLE CUSTARD PIE Using coarse knife grind Vz cup of water and 1 % cups pineapple, add 1 cup sugar Boil above mixture 10 minutes, dissolve 2 tablespoons corn- starch in l^ cup cold water, add to mixture and boil 5 minutes longer. Remove from fire, add beaten yolks of 2 eggs. Pour into baked crust, cover with meringue made of egg whites and sugar and brown in oven. — Mrs. J. N. McCaw. AMBER PIE IV2 cups sugar Yolks of 4 eggs 2 teaspoons flour 1 cup raisins 1 teaspoon cinnamon 1 cup sour milk Vz teaspoon cloves 2 teaspoons vinegar Little nutmeg Mix sugar, flour and spices dry, add well beaten egg yolks and raisins and stir in milk and vinegar last. Pour in crust and bake, when done spread over the beaten whites and brown in oven. Recipe makes 2 small pies or 1 large pie as desired. — Miss Amelia Oehler. PIES 103 SWEET POTATO CUSTARD PIE Good V2 cup sugar 1 egg well beaten 2 tablespoons butter % cup sweet milk 1 V2 cups boiled and mashed i^ teaspoon nutmeg sweet potatoes Cream butter and sugar, add egg, then potato. Beat until creamy, add milk and nutmeg, mix well and pour in unbaked shell and bake. Good hot but better cold. — Miss Edna L. Stephens. RASPBERRY WHIPPED CREAM PIE 3 tablespoons milk 1 cup flour 1 tablespoon sugar 1 teaspoon baking powder 1 tablespoon butter Pinch of salt 1 egg yolk Put sugar and salt in small pan. Add yolk beaten. Add milk and butter. Mix with flour until stiff enough to roll. Bake on outside of pie tin. Filling One pint raspberries. Put on stove and let come to a boil. Thicken with about 1 teaspoon flour and 1 teaspoon cornstarch. Pour into crust and finish with whipped cream. — Mrs. J. E. Riipp. SQUASH PIE 1 cupful cooked squash 1 teaspoon cinnamon 2 cups sweet milk 1/2 teaspoon ginger 2 eggs M teaspoon cloves % cup sugar 1 saltspoon salt Mrs. E. S. Sloane. TAPIOCA PIE FILLING 1 pint milk % teaspoon vanilla % cup sugar 2 small tablespoons minute Pinch salt tapioca Boil together 15 or 20 minutes, slowly. Mix one dessert spoon of cornstarch with a little milk and yolk of 1 egg. Stir this into boiling mixture. When filling is cooked remove from stove, stir into it the white of beaten egg. Crushed berries over the top are fine. — Mrs. Sophia Vercler. LEMON RAISIN PIE % cup washed seeded raisins Rind and juice of % lemon % cup sugar 1 teaspoon butter 1 tablespoon flour V2 cup of cold water Mix sugar, flour and rind dry and pour over raisins. Add lemon juice and butter, then water. Pour in pan and bake with top crust. — Mrs. Susan Stephens. 104 PIES CREAM OOCOANUT PIE 2 cups milk 2 heaping tablespoons cocoa- s' cup sugar nut Heat to boiling point, add 2 tablespoons cornstarch moistened in cold water. When thoroughly cooked add yolks of 2 eggs well beaten and a pinch of salt. Fill the baked crust and cover with meringue made of whites of 2 eggs beaten with V2 cup sugar. Sprinkle with cocoanut and brown in the oven. —Mrs. J. W. Yoder. RAISIN CUSTARD PIE 1 tablespoon flour % cup sugar Vi teaspoon salt 2 eggs yolks Beat together and stir into 1 cup boiling milk. Just before removing from stove add 1 cup seeded and chopped raisins, 1 tablespoon of butter and dash of nutmeg. Pour in baked shell. Beat egg whites and 2 tablespoons powdered sugar spread and brown in oven.^ — Miss Margaret M. Dirks. CARAMEL PIE 1 cup brown sugar 1 egg V2 cup white sugar Butter size of an egg 1 heaping tablespoon flour 1 % cups sweet milk Mix all together and cook until thick. Flavor with vanilla. — Miss Mildred V. Berg. CARAMEL PIE 1 V2 cups brown sugar 1 14 cups milk or boiling water 3 tablespoons flour Flavor with vanilla or a Lump of butter little Mapleine 2 egg yolks Mix sugar and flour, add butter and well beaten yolks and cream together, add milk or water. Cook until thick, take from fire, add flavoring and pour into baked crust. Spread meringue made of 2 egg whites and 1 heaping tablespoon powdered sugar beat until smooth but not too stiff and slightly brown in oven. Serve cold. — Miss Katherine Crusius, El Paso, III. CUSTARD PIE 2 egg yolks Flavor with lemon or 2 heaping tablespoons sugar vanilla 1 y2 cups sweet milk Beat egg yolks well, add sugar, stir into milk, flavor, pour in unbaked crust. Bake and cover with meringue made of 2 egg whites and sugar. — Mrs. Walter Nafziger. tit:s 105 EGG CUSTARD PIE 2 heaping tablespoons sugar 2 teaspoons flour 2 egg yolks and 1 white (beat 2 cups sweet milk well) Flavor with nutmeg Mix, pour into crust, bake and cover with beaten white of one egg and tablespoon sugar. — Mrs. W. W. Jones. SOUR CREAM PIE 1 cup sugar Vz teaspoon cinnamon 1 cup chopped raisins Vz teaspoon cloves 3 eggs (save 2 whites for V2 teaspoon allspice frosting) 1 cup sour cream Bake as a custard pie. — Mrs. Walter Nafziger. SOUR CREAM PIE Mix together 1 cup sugar, 1 cup chopped raisins, 1 cup sour cream and 1 egg well beaten, I/2 teaspoon of cinnamon, nutmeg and salt, 14 teaspoon cloves and a teaspoon vinegar. Bake this filling in 2 crusts. — Mrs. G. E. Ewins. CHOCOLATE PIE 1 cup milk % cup sugar 2 tablespoons grated choco- 3 egg yolks late Heat milk and chocolate, add sugar and egg yolks (beaten to a cream), add vanilla and bake with undercrust. Use white of eggs for frosting, or better, use whipped cream. — Mrs. J. J. Zook. CHOCOLATE PIE 1 tablespoon grated chocolate 1 heaping tablespoon of corn 1 cup sweet milk starch Scant % cup granulated 1 teaspoon vanilla sugar 2 egg whites 2 egg yolks Heat milk and chocolate, beat yolks and sugar together, add by spoonfuls to hot milk, dissolve cornstarch in little cold milk, add after the milk boils. Take from stove, add vanilla. Pour in unbaked crust. Frost with 2 egg whites, beaten with 1 tablespoon powdered sugar and brown slightly in oven. — Mrs. L. F. Stephens, Carlock, III. PINEAPPLE PIE 1 cup grated pineapple 1 heaping tablespoon corn Yolks of 2 eggs starch 1 cup milk 4 tablespoons sugar Beat eggs, add sugar and pineapple and cornstarch, to hot milk. Reserve whites for top. — Mrs. W. J. McClure. 106 PIES PINEAPPLE PIE % cup granulated sugar Small piece of butter 5 tablespoons flour, stroke 1 pint of hot water measure 8 tablespoons of grated pine- Yolks of 2 eggs apple Mix sugar and flour, add beaten yolks and butter and water, cook until thick, when this filling is cold add the pineapple. Pour in baked crust that has cooled. Beat 2 egg whites for top, add 2 teaspoons granulated sugar, then slightly brown top of pie in oven. — Mrs. Metta F. ImhofJ. ORANGE PIE Peel the yellow peeling from as many oranges as pan re- quires to make pie of proper thickness, slicing them into an unbaked crust. Mix together I14 cups sugar, 2 tablespoons flour. Pour over the oranges, cover with upper crust and bake as usual in moderate oven. — Mrs. Jno. Wilson. ORANGE PIE Yolks of 4 eggs and add with the juice and 8 oz. of sugar % cup sweet milk Grate the rind of 2 oranges Mix and bake with one crust. Use the whites beaten stiffly with 4 tablespoons of powdered sugar and brown slightly in oven. — Mrs. A. Cook. PUMPKIN PIE 1 cup sugar 2 eggs 1 tablespoon flour 1 heaping tablespoon cooked Pinch of salt pumpkin % teaspoon each of cinnamon, 1 pint milk cloves (or nutmeg) Mix pumpkin with sugar, flour and spices, add well beaten eggs, then milk. Pour into crust and bake. — Mrs. Wm. Wilson. PUMPKIN PIE 1 quart stewed pumpkin 1 quart cream 2 tablespoons flour 1 quart milk 2 cups sugar Season with nutmeg Makes six pies. — Mrs. T. J. Twining, Bloomington, III. CREAM RAISIN PIE 2 egg yolks 1 cup milk % cup sugar % cup cream 1 teaspoon cinnamon 1 cup raisins soaked in warm % teaspoon cloves or nutmeg water Line pie pan with crust, lay raisins in crust, and pour in the above mixture and bake. When done cover with meringue made of the 2 egg whites and slightly brown. — Mrs. E. S. Sloane. PIES 107 CREAM RAISIN PIE 1 cup sugar 1 saltspoon cinnamon 1 cup raisins % teaspoon cloves 3 egg yolks 1 % cups cream or rich milk Bake with 1 crust and use the 3 whites beaten up with pow- dered sugar to taste. This pie won one of the Pantagraph prizes. — Mrs. A. Cook. COCOANUT PIE To 1 quart scalded milk add Vo cup sugar, the beaten yolks of two eggs, and one level tablespoon cornstarch, dissolved in a little cold milk. Bring to a boil, stirring to prevent the inixture from getting lumpy. Then add 1 cup grated or shredded cocoa- nut which has been soaked in milk over night. Bake in an under crust only. When done spread with a meringue made of whites of 2 eggs, and 2 tablespoons powdered sugar. Beturn to oven a few minutes to brown lightly. This quantity is sufficient for 2 pies. — Mrs. H. S. Fry. COCOANUT PIE 1 1/^ cups granulated sugar 1 heaping teaspoon butter 3 level tablespoons flour 1 teaspoon lemon extract 2 Vz cups sweet milk V2 cup cocoanut Mix sugar and flour, add milk and cook until thick in double boiler. Take from stove, add butter, lemon extract and cocoanut. Pour in baked shells and cover with meringue made of 2 egg whites and 1 heaping tablespoon powdered sugar, beaten stiffly. Sprinkle with cocoanut and slightly brown in oven. — Mrs. D. R. Schwartzentraher. BUTTER SCOTCH PIE 1 cup brown sugar 3 tablespoons water 3 tablespoons flour 1 cup sweet milk Butter size of an egg Flavor with vanilla Yolk of 1 egg Mix sugar, flour, etc., add well beaten egg yolk, cook until thick, stirring all the time. Take from stove, flavor and pour in a baked crust. Frosting or whipped cream may be spread on top if desired. — Miss Matilda Aiigspiirger. BUTTER SCOTCH PIE 1 Vz cups brown sugar 1 Y2. cups cold water 3 eggs 3 heaping tablespoons butter 3 tablespoons flour 1 teaspoon vanilla Mix sugar, flour and yolks of eggs to a paste and gradually add the water and butter and stir over fire until thick, then add vanilla. Pour into a baked crust. Cover with meringue and brown in oven. Banana sliced in pie shell and covered with filling is very good.— Mrs. /. C. Nafziger. 108 PIES BUTTER SCOTCH PIE Mix 2 cups light brown sugar heaping tablespoons flour Pinch salt Beaten yolks 2 eggs Add 2 tablespoons butter and cups milk Cook until thick, stirring constantly, add 1 teaspoon vanilla and pour in baked pie shell. Cover with meringue of the egg whites. This recipe never fails to be delicious. — Miss Odessa Lovell. LEMON PIE 2 cups water 3 tablespoons corn starch 2 tablespoons flour 1 cup sugar 2 eggs 4 tablespoons lemon juice Vz teaspoon salt Put water on to boil, using 1% cups boiling, and remaining % cup to dissolve cornstarch, flour and sugar that have previously been mixed dry. Beat egg yolks, add to above ingredients and add slowly to boiling water, cook about 5 minutes, stirring con- stantly. Take from stove, add lemon juice and salt. Pour in baked crust and spread meringue made of egg whites and brown in oven. — Mrs. R. W. ImhofJ. LEMON PIE 4 egg yolks 1 lemon (juice and rind) 1 cup sugar 2 egg whites To the beaten yolks of eggs add ^A of the sugar and juice and grated rind of the lemon, thoroughly beat and boil this mix- ture in double boiler until it thickens. Beat stiffly beaten whites of 2 eggs into the above and pour in baked crust. Make meringue of the other 2 egg whites and other I/4 cup sugar and spread, then brown in oven. — Mrs. H. Musselman. LEMON PIE 1^ cups sugar Grated rind and juice lemon 4 tablespoons flour Yolks of 4 eggs 2 cups boiling water Mix sugar, rind, and juice and flour dry, add well beaten yolks, beat mixture thoroughly, add water and stir well. Cook until thick and pour into baked crust. Cover with meringue made with 2 egg whites and 2 teaspoons sugar. Makes 2 pies. — Mrs. Fred Nafziger. LEMON PIE 1 cup sugar 1 tablespoon corn starch 2 1 tablespoon flour 1 Grated rind and juice of one 1 lemon egg yolks cup boiling water teaspoon butter PIES 109 Mix di'y ingredients, add rind, then juice of lemon, add yolks well beaten, stir mixture well, add water, mix well. Cook until thick, stirring constantly, take from stove, add butter, put in baked crust. Beat 2 egg whites with 1 heaping tablespoon pow- dered sugar, pile on the pie and slightly brown in the oven. — Mrs. Susan Stephens. LEMON PIE FILLING 2 egg yolks 1 lemon rind and juice 1 whole egg beaten into Squeeze juice into glass 1 cup sugar Fill with cold water 1 small teaspoon butter 1 tablespoon cornstarch Cook in double boiler. — Mrs. E. M. Minnick. Mince Meat GREEN TOMATO MINCE MEAT peck green tomatoes chopped 1 fine, cover with cold water 2 scald and drain, add 1 cup chopped suet (freed from 2 peeling and strings) 2 lbs. of brown sugar lb. of raisins lb. of currants cups vinegar tablespoon salt teaspoons pepper teaspoons each of cinnamon, cloves and nutmeg Boil 1 hour and seal hot. Quantity 7 or 8 quarts and used for pies same as any mince meat. — Mrs. J. C. Nafziger. TOMATO MINCE MEAT Chop 1 peck of green tomatoes, or put through food chopper using coarse cutter, drain off the juice and add as much water as there had been juice, also add 5 pounds of brown sugar and 2 pounds raisins. Cook slowly until tomatoes are tender. Add to above mixture 2 tablespoons cinnamon, allspice, cloves and salt, 1 cup vinegar. Boil 45 minutes, then add 6 large sour apples, peeled, cored and chopped. When apples are done the mince meat is ready for jars. Seal hot. — Mrs. E. R. Buescher. MINCE MEAT pounds lean fresh beef, boil- ed and when cold chopped fine lb. beef suet (cleared of strings and minced to pow- der) lbs. apples pared and chop- ped lbs. raisins seeded lb. sultana raisins washed and picked over lbs. currants washed and "carefully" picked over % lb. citron (steamed over top tea kettle) and cut fine 5 tablespoons cinnamon 3 tablespoons ground nutmeg 1 tablespoon mace (powdered) 1 tablespoon cloves 1 tablespoon allspice 1 tablespoon fine salt 5 lbs. brown and granulated sugar 1 quart boiled cider 2 quarts rich cherry juice left from canning 1 pint best brandy Mince meat will keep all winter if put in a tightly covered jar and kept in a cool place or may be canned by bringing to boiling heat on stove and sealing hot. — Mrs. Susan Stephens. MINCE MEAT 10 lbs. beef cooked tender 1 lb. suet, remove the outer peeling of suet, also stringy parts and chop remainder fine 1 lb. citron, finely sliced 3 cups molasses 5 cups brown sugar 3 cups water 1 quart boiled cider 1 lb. raisins 2 lbs. currants Lemon and orange peel and spices to taste Twice the amount of apples that pounds of beef are used This recipe makes 3 gallons. — Mrs. J. W. Yoder. Short Cake STRAWBERRY SHORT CAKE V2 cup sugar 2 heaping teaspoons baking 1 cup milk powder 1 egg 1 tablespoon butter 2 cups flour Pinch of salt Mix flour and baking powder, rub in the butter and add sugar, milk and egg mixed together. Bake in two pie tins and stack. — Mrs. Walter Risser. SHORT CAKE 1 tablespoon butter 1 pint flour % cup sugar 1 heaping teaspoon baking 1 beaten egg powder % cup milk Sift together — Mrs. J no. Wilson. STRAWBERRY SHORT CAKE 1 quart flour % cup butter 3 teaspoons baking powder Milk or water to make soft dough Divide into 2 or 3 equal parts and bake in one pan, spread- ing butter between layers. Bake and spread sweetened straw- berries between layers and over top and pour over any juice that is left. Serve hot with sweetened milk or better cream. — Mrs. Lydia A. Yoder. Desserts COCOANUT KISSES 2 egg whites I/2 tablespoon lemon juice Vz cup granulated sugar 1 cup shredded cocoanut Pinch salt Beat Q^% whites very stiffly, add other ingredients and beat 5 minutes. Bake in a greased and floured pan 20 or 30 minutes in a slow oven. May be used as a bon bon or cover with peaches or strawberries and serve with whipped cream as a dessert. — Miss Aurelle Barclay. FRESH FRUIT DAINTY 1 tablespoon cocoa V^ lb. white grapes Vi cup sugar i/4 lb. tokay grapes 2 tablespoons boiling water 15 marshmallows V2 cup rich cream White cherries may be used Vi teaspoon vanilla if desired with the grapes 4 slices pineapple Dissolve cocoa and sugar in water, when cold add whipped cream and vanilla. Cut fruit and marshmallows into small pieces (seed grapes), add this to the cocoa and cream mix- ture. Reserve part of fruit, marshmallow and cream for deco- rating, place red cherry on top of cream. —Mrs. L. E. Skaggs. MARSHMALLOW PUDDING 11/2 pkt. of gelatine 1 dozen marshmallows 1 cup sugar 1 cup boiling water 1 teaspoon vanilla Whites of 2 eggs (beaten) 2 teaspoons lemon juice Soak gelatine in cold water, dissolve in boiling water, add sugar. Set in pan cold water, beat constantly until cool, add whites. If serving at once add marshmallow previously beaten with hot water, can divide in 3 parts, color one part, set a mold, arrange in colors with a color in center. Set on ice one hour or if not using marshmallows, 3 hours, as could be made without. Serve with whipped cream. — Mrs. J. H. Engel. BLANC MANGE 2 cups sweet milk Heat to boiling point 4 tablespoons sugar Dissolve 2 level tablespoons cornstarch in i/4 cup cold milk, add to hot milk, when thick take from stove and add 1 teaspoon lemon or vanilla. Dip custard cups in cold water, pour in mixture mold. Serve with whipped cream. One level tablespoon cocoanut to a cup may be added if desired if lemon is used to flavor. - — Mrs. Roy J. Knick. DESSEBTS 115 SNOW BALLS 2^4 cups of flour Vz cup sweet milk 3 Vz teaspoons baking powder 4 egg whites 1 cup sugar 1 teaspoon vanilla % cup butter Sift dry ingredients, cream butter and sugar, add milk and flour; alternately fold in well beaten egg whites and vanilla. Put in buttered cups and steam from % to % of an hour. Serve with pineapple sauce. — Mrs. Henry Knapple. PINEAPPLE SAUCE % cup of sugar 2 tablespoons butter 1 tablespoon corn starch IV2 tablespoons lemon juice Little salt H cup grated pineapple 1 cup of cold water Mix dry ingredients, add water, cook until quite thick, add the lemon and butter. Take from stove, stir in the pineapple. — Mrs. Henry Knapple. HEAVENLY HASH 1 quart boiling water Small pinch salt 4 tablespoons minute tapioca Add a small can grated pine- Cook in double boiler until apple clear 1 cup sugar Cook 5 more minutes. Set in cool place. Serve with whipped cream over top. — Mrs. W. R. Yerke, Elkhart, Ind. HEAVENLY HASH 1 pint whipped cream 25 best marshmallows sliced 1 cup chopped nuts and some fine candied cherries Mix the marshmallows with the whipped cream and nuts. Let stand on ice for several hours, decorate with cherries and serve ice cold. — Mrs. Lillian Caton, Stanford, HI. (Kindness of a Danvers friend) EXCELLENT SALAD Peel 4 oranges and separate the lobes, then cut in 4 pieces. Scald, blanch and skin 1 cup English walnut meats, then dry kernels and set away to cool. Mix the oranges with the kernels and add 1/2 cup skinned white grapes. Set on ice 1 hour, pile on lettuce leaves and serve with whipped cream or mayonnaise dressing as preferred. — Mrs. W. F. Armstrong, Stanford, HI. 116 DESSEBTS DUCHESS CREAM One pint tapioca soaked over night, drain and cover with hot water. Let simmer until clear, stirring all the time. Add juice of 2 lemons, % can chopped pineapple and 2 cups sugar. Lastly add beaten whites of 2 eggs. Serve cold with cream. — Mrs. Harry Kauffman, Stanford, III. TAPIOCA CREAM Cook in a double boiler for 15 minutes, 1 quart milk, 2 heap- ing tablespoons minute tapioca and salt to taste, stirring fre- quently. Beat yolks of 2 eggs, add I/2 cup sugar and stir into the above. Cook until thick like custard. Remove from stove, pour into dish and whip in beaten whites of eggs until no white shows. Flavor as desired. When cold pour over fresh fruit and serve. — Mrs. Harvey Miller. NUT CREAM Soak 2 tablespoons gelatine in i/^ cup cold water. When set, place mold in a pan of hot water to dissolve. Whip 1 pint of thick cream and turn the gelatine again and again in the cream, add % cup sugar, stiffly beaten white of 1 egg, 1 cup of chopped nuts and flavor with vanilla or as desired. Let stand until firm and serve with whipped cream on top. This makes a very pretty dessert with pink gelatine and % cup nut meats and y2 cup chopped dates are also nice. — Miss Edna L. Dressier, El Paso, HI. SPANISH CREAM 1 pint cold milk - 8 tablespoons sugar 1 package of gelatine Whites of 4 eggs Yolks of 4 eggs Vanilla flavoring Dissolve the gelatine in the milk, beat sugar into yolks, add to milk just before it reaches boiling heat. Then boil until it begins to thicken. Take from stove, cool a little, add beaten egg whites and vanilla. Serve cold. — Mrs. Henry Knapple. PINEAPPLE BAVARIAN CREAM 1 envelope gelatine 1 cup sugar 1 cup cold water 1 pint rich cream 1 pint grated pineapple Soak gelatine in cold water, let pineapple and sugar simmer on back of stove 20 minutes. Add gelatine, pour into a pan, beat until the gelatine starts to thicken, add cream (whipped). Set over ice to harden. Chopped nuts and maraschino cherries may be added if desired. — Mrs. F. E. Risser. DESSEBTS 117 (a) MARSHM ALLOW CREAM ^ pound marshmallows 1 cup pecans 1 cup rich cream Dip scissors in cold water and cut up marshmallows. Whip cream. Chop nuts, and mix all together. Set on ice. (b) Brownies 1 cup sugar 1 teaspoon vanilla Yz cup flour Vz cup butter 2 eggs 2 squares chocolate Nuts Stir up like cake, pour in greased pan. Bake 20 or 30 min- utes. Cut in squares. . — Miss Ada V. Willerton, 318 E. Chestnut St., Bloomington, III. Fruit Salads FRUIT SALAD DRESSING Vz cup sugar 1 cup pineapple juice 1 heaping tablespoon flour Juice of 1 lemon Mix sugar and flour, add liquids and 1 beaten egg. Cook until thick in double boiler. When cold add 1/2 pint of whipped cream. Use as a dressing for a salad of pineapple cubes, seeded and halved grapes, marshmallows and nuts or any other fruit salad, — Mrs. Fred W. Kuppersmith, Youngstown, Ohio. FRUIT DRESSING 1 orange V2 cup granulated sugar 1/4 cup lemon juice 7 tablespoons cornstarch 1/4 cup pineapple juice 2 eggs 3 tablespoons of water Cook together liquids, sift dry ingredients together, stir hot liquids into dry ingredients. Cook 15 minutes in double boiler, then slightly beat eggs and beat mixture constantly while adding them. Return to stove and cook 1 minute. Use whipped cream to thin dressing. — Mrs. Metta F. Imhoff. CRANBERRY TARTS Make a rich pastry cut to fit shallow oblong mufTm pans. Bake, when cold place an oblong slab of rich cranberry jelly on each, add a spoonful of whipped cream and a maraschino cherry. Serve on salad plates or a large fancy plate. — Mrs. R. M. PINEAPPLE FLUFF 1 cup chopped pineapple V2 cup nuts 1/4 pound marshmallows 1 cup whipped cream White of 1 egg and mashed banana may be used instead of cream. — Miss Clara R. Brian, Bloomington, III. BANANA SALAD Cut bananas into quarters, roll in nuts and serve with mayonnaise. — Mrs. B. F. Springer. FRUIT AND MARSHMALLOW SALAD 4 bananas white cherries 1 pint pineapple 1 cup nuts 1 pound white grapes or i/^ pound marshmallows Mix lightly with an extra good mayonnaise. May be used as an individual salad with good taste or served in a salad bowl. —Mrs. W. J. McClure. FBUIT SALADS 119 FRUIT SALAD 1 can sliced pineapples cut in 2 boxes Angelus marshmal- small pieces lows cut in quarters 1 can seeded white cherries 14 pound pecans cut in small pieces Dressing 1 pint of cream after it is 3 tablespoons of any salad whipped dressing 1/4 teaspoon dry mustard Serve in nests made of head lettuce. — Mrs. Hubert L. Kilhy, Jefferson City, Mo. FRUIT SALAD 2 pounds tokay grapes 15 or 20 marshmallows 1 quart pineapple Add nut meats if preferred Dressing 2 egg yolks beaten light i/4 cup cream, boil in double Juice of Yz lemon boiler, add stiffly beaten whites of eggs and V4, cup whipped cream, when cold Serves 15 people. — Miss Helen Springer. CHERRY SALAD 1 quart of cherries 1 orange 1 box Plymouth Rock gelatine Juice of one lemon 1 small can of grated pineapple If cherries are not sweet enough, add sugar. Soak gelatine in part of the cherry juice, using the remainder hoiling hot to dissolve it. Mix all together and set aside to harden as fruit salad. This can be made and set over night. — Mrs. David S. Ummel. GRAPENUT SALAD 2 cups apples chopped % cup grape nuts 3 oranges diced in small Vi cup granulated sugar pieces Mix all together and serve with whipped cream. Quantity cream % pint. (May use less if desirecl). — Miss Aurelle Barclay. APPLE AND ORANGE SALAD Boil 1 cup sugar and 1/2 cup water until thick enough to jell, then add 2 cups peeled and halved apples. Boil until done, take apples out. Let water cool and jell, add grated pulp and juice of one orange, stir into apples and serve with whipped cream or marshmallows cut in small pieces. — Mrs. Lewis Stephens, Congerville, Ul. 120 FBUIT SALADS PINEAPPLE SALAD 1 can pineapple 2 cups marshmallows 1 cup nuts Drain juice off of pineapple and cut into small pieces. Also nuts and marshmallows and mix with mayonnaise or serve on individual salad plates with whipped cream. — Mrs. J. E. Rupp. PINEAPPLE SALAD Blanch and cut up 1 cup al- 2 tablespoons sugar mends. Strain and cut into 2 tablespoons pineapple juice small pieces 1 can pineapple 4 tablespoons vinegar Beat 2 eggs, add Butter size of a walnut Cook thoroughly, cool and add to nuts and pineapple. Let stand until very cold. When ready to serve mix with whipped cream. Serves 6 or 8 people. — Mrs. W. J. McClure. Ice Cream and Sherberts FRENCH ICE CREAM Vz cup sugar 2 cups scalded milk 1 teaspoon flour 2 egg whites Yolks of 2 eggs 1 cup double cream whipped Vie teaspoon salt 1 teaspoon vanilla Mix sugar and flour, add egg yolks, add scalded milk. Cook in double boiler, slowly pour the hot custard over the beaten egg whites just before freezing. When cool add whipped cream and vanilla. — Mrs. Edward Oehler. ICE CREAM 1 quart milk 2 cups of sugar ^2 cup flour 2 tablespoons vanilla % cup sugar 1 tablespoon lemon extract Boil when cool, add Freeze 1 quart of cream Makes 11/2 gallon.— Mrs. A. H. Otto. ICE CREAM 11/4 lbs. sugar IV2 oz. crystal flake 3 eggs, use yolks of only one Vanilla Dissolve crystal flake in 1 quart of milk. Using double boiler strain through a cloth. Add enough cream and milk to fill a gallon freezer. — Mrs. Arthur Twenty. ICE CREAM Y2 gallon mornings milk 1 quart of thick cream 1 pint sugar Flavor with lemon and va- Scant 1/4 pint of flour nilla or any flavoring de- sired Heat milk to scalding heat in pan of water on the stove. Mix sugar and flour dry, sift gradually into hot milk and cook a few minutes, take from stove and when cool stir in cream and flavoring. Freeze as usual. Quantity 1 gallon. — Mrs. C. R. Ewins. ANGEL PARFAIT 1 pint cream (whipped) Vz cup nut meats 1/4 cup sugar 1 teaspoon vanilla 1 glass strawberry perserves Mix all ingredients together and freeze 2V2 hours in ice and salt. — Mrs. Geo. D. Kime. 122 ICE CEEAM AND SEEBBETS APRICOT SHERBET pint of dried apricots, after being cooked and run through colander quart of sugar quart of boiling water to thick syrup, pour over apri- cots Juice of 4 lemons package of ice cream pow- der Freeze Makes 1 gallon.— Mrs. A. H. Otto. PINEAPPLE SHERBET 1 pint sugar 1 quart cold water 1 can grated pineapple 3 or better 4 lemons 2 egg whites 1 tablespoon sugar Boil sugar and water until sugar dissolves, let cool and add the pineapple pulp and juice of lemons. Pour in freezer and when partly frozen add the egg whites and tablespoon of sugar which have been beaten until foamy. Finish freezing as usual. — Mrs. Edward Oehler. MILK SHERBET Juice and fine pulp of 3 oranges Juice and fine pulp of 3 lemons (Remove all peeling and seeds) 1 cup sugar Put into freezer to chill and stir occasionally Add 1 quart new milk (Better Vz cream, % milk) Freeze as usual. (Half gallon). Add more oranges and sugar to taste to make 3 quarts. Milk or cream, oranges and sugar are added to make gallon. — Mrs. J. T. Ayers. Puddings ORANGE DUMPLINGS 3 oranges sliced 1 cup flour 1 cup sugar 2 teaspoons baking powder 2 cups water Pinch salt Boil to a syrup Scant teaspoon lard Enough water to make medium stiff batter. Drop from spoon in orange syrup. Boil slow. Do not let syrup boil up over top of dumplings. — Mrs. Jno Wilson. CARAMEL CUSTARD Into a hot skillet pour 3 tablespoons sugar and burn until dark liquid, stirring constantly. Pour over this 1 pint heated milk and stir until dissolved. When cool pour into 2 well beaten eggs. Flavor with vanilla. Pour into cups and set in a pan of water and bake in oven. Test with a silver knife (when done will not stick to knife). Be careful not to bake too long. — Miss Margaret M. Dirks. SNOW PUDDING 1 pint of milk 1 tablespoon cornstarch 1 tablespoon cocoanut V2 teaspoon vanilla 2 tablespoons sugar White 1 egg Put milk and cocoanut in double boiler, heat, mix sugar and cornstarch with a little milk. Pour into milk, have white of egg beaten stiff, and when cornstarch is done take off stove and fold in the white of egg. Pour into molds. Sauce for Snow Pudding 1 cup milk Vi teaspoonful lemon and the 1 teaspoonful cornstarch yolk of the egg 1 tablespoonful sugar Boil until thick. — Mrs. E. A. Kinsinger. STEAMED SPONGE PUDDING 1 egg well beaten V4. teaspoon cloves V2 cup molasses beaten with 1 teaspoon soda in V2 cup hot the egg water % cup raisins, nuts 1 scant cup flour 1 teaspoon cinnamon Salt Steam one hour. Sauce for Pudding 1 cup sugar Butter size of walnut 1 egg Lemon flavoring % cup cold water — Mrs. E. M. Minnick. PUDDINGS 125 BANANA PUDDING 2 pints scalded milk 2 eggs 3 tablespoons cornstarch y2 teaspoon vanilla Vz cup sugar M cup water Scald two pints milk, mix yolks of eggs, cornstarch, and sugar, add water, stir into milk, cool, add vanilla. When ready to serve, whip whites of eggs, slice % banana to 1 dish, cover with pudding, little meringue, and one red cherry on top. — Mrs. Jas. F. Lamhdin. LIGHT BREAD PUDDING eggs beaten separately cup sugar slice bread buttered teaspoon lemon extract Egg whites and raisins should be added last. — Mrs. L. F. Stephens, Carlock, III 3 1 1 1 Vz pint rich milk Add some raisins if prefer- red MAPLE PUDDING 2 cups brown sugar 1 V2 cups of water Bring to a boil and add 2 tablespoons cornstarch (dissolved in cold water), 1 tablespoon butter and a few nut meats. Flavor with vanilla after taking from the stove. Serve cold. —Mrs. E. S. Sloane. CUSTARD PUDDING 5 cups sweet milk 5 eggs l^ cup sugar 1 teaspoon lemon extract —Mrs. Wm. C. Allen. LEFT OVER CAKE PUDDING % cup cake crumbs 2% tablespoons granulated sugar 14 teaspoon nutmeg or cinna- mon 1 Vz cups sweet milk 1 egg 1 teaspoon butter Bake in oven until done and nicely browned. Serves 3 people. — Home Bureau. WOODFORD PUDDING 1 cup of sugar Vz cup of butter or lard % cup sour milk 1 teaspoon soda 2 eggs (one will do) Flour to make batter slight- ly stiffer than cake 1 cup of raisins Spices to suit taste Sauce for Pudding 1 cup sugar 3 tablespoons vinegar and 1 cup of water little nutmeg Generous lump of butter Let boil and add enough dissolved cornstarch to thicken to consistency of thin cream. Omit vinegar and add 2 tablespoons cocoa makes sweet sauce. — Mrs. G. C. 126 PUDDINGS ABE LINCOLN PUDDING 2 heaping cups bread crumbs 1 1/^ cups sweet milk 1 egg 1 tablespoon melted butter % cup molasses % cup raisins V2 teaspoon soda 2 tablespoons brown sugar A little salt, cloves and cinnamon Steam Sauce 1 tablespoon butter creamed with Vz cup sugar Serve hot. — Mrs. Mary Nafziger. 1 cup boiling water CARROT PUDDING 1 pound grated carrots % lb. chopped suet % lb. raisins ^2 lb. currants Steam 4 hours, sauce. 4 tablespoons sugar 8 tablespoons flour Spices to suit the taste Place in oven for 20 minutes. Serve with Sauce 1 cup butter 2 cups powdered sugar V2 cup wine Beat butter to cream. Add sugar gradually. When light add wine which has been heated. Place in bowl of water and stir until smooth. — Mrs. Wm. C. Allen. HASTY PUDDING Put in baking pan 2 V2 cups hot water % cup sugar 1 tablespoon butter In another pan stir up % cup sugar % cup sweet milk 1 cup of flour 2 teaspoons baking powder % teaspoon cinnamon and y2 cup raisins Stir batter up well together. Pour into center of pan of hot water, but do not stir, merely set in oven and bake 30 minutes, and the sauce for pudding will be made right with it. Apples, etc., may be used in place of raisins. — Mrs. C. H. Twining. CORN PUDDING 1 quart of corn cut from cob 1 teaspoon of salt Pepper to suit taste 1 tablespoon of sugar 2 tablespoons of butter V2 pint of cream and 2 pints milk 2 eggs beaten separately and added last Bake until corn is done. — Mrs. L. F. Stephens, Carlock, III. PUDDINGS 127 SUET PUDDING 1 pound suet crumbled fine 1 cup molasses 1 pound currants 2 cups sugar 1 pound raisins Vz cup milk 1 Yz pounds of flour or five cups 1 ^ teaspoon cinnamon 7 eggs Steam 4 hours. — Mrs. J no Wilson. SUET PUDDING 1 cup suet 1 heaping teaspoon cinna- 1 cup molasses mon 1 cup sweet milk Vz teaspoon allspice 1 teaspoon soda Nutmeg to flavor dVz cups of flour 2 cups raisins Steam 3 hours and serve hot with whipped cream or rich sauce. — Mrs. Walter Risser. CHERRY PUDDING 1 Vz cups sugar 2 teaspoons baking powder Butter size of an egg in flour enough to make 1 egg stiff batter 1 cup sweet milk 1 V2 cups fresh or canned cher- ries Bake and serve with sugar and cream. — Mrs. Ira Hiilva. CHERRY TAPIOCA PUDDING 3 rounding tablespoons minute Let stand 15 minutes tapioca Add about a pint of canned 2 cups tepid water cherries, juice and fruit and a cup of sugar Bake % hour in moderate oven. Serve warm but not hot with whipped cream. Other fruit may be used. — Miss Margaret M. Dirks. PRUNE SOUFFLE Vi lb. prunes Pinch of salt Whites of 5 eggs Pint whipped cream 5 tablespoons of sugar Stew prunes without sugar until tender. Take seed-kernel from prunes, chop finely with the prunes. Beat white of eggs until stiff, add prunes, sugar and salt. Pour into a buttered pan, set into pan of cold water and place in oven until brown. Serve with whipped cream. — Miss Harriet Randolph. PRUNE WHIP 34 pound prunes cooked and Whites of 3 eggs beaten stoned, slightly chopped 1 cup of sugar Stir the prunes in this and bake 20 minutes, and serve with whipped cream. — Mrs. J. J. Zook. 128 PUDDINGS STEAMED PUDDING V2 cup sugar Pinch of salt 1 egg 2 level teaspoons baking V2 cup milk powder 1 tablespoon shortening Vanilla 1 V2 cups flour Pour mixture over stewed fruit and boil slowly. Any kind of fruit may be used. — Mrs. Homer Barclay. STEAMED PUDDING 1 cup of molasses 1 teaspoon of soda (dissolved % cup melted butter in the boiling water) 3 cups flour 1 cup raisins 1 cup boiling water Steam 3 hours, serve hot with whipped cream sweetened and flavored to taste. Serves 12 people. — Miss Dorothy Artis. APPLE PUDDING 1 pint flour 1 tablespoon butter % cup sugar 1 egg 1 teaspoon baking powder % cup milk Pinch nutmeg Sift flour, sugar, baking powder and nutmeg. Add butter, beat egg in a cup and add enough milk to fill cup. Stir together and pour over cooked tart apples (without juice) and bake. — Mrs. J. J. Zook. APPLE PUDDING Slice tart apples thin in pan and sprinkle with sugar, using 1 cup sugar to 4 apples. Make cake batter of 1 cup sugar, butter size of an egg, 1/2 cup milk, II/2 cups of flour and 1 teaspoon baking powder. — Mrs. H. L. Stuckey. DATE PUDDING 4 eggs beaten separately ' 2 level teaspoons baking 'i-V2 cups granulated sugar powder 4 tablespoons sweet milk 2 cups chopped nuts 3 rounding tablespoons flour 2 cups chopped dates Bake 40 minutes in a pan set in boiling water. Cover inside of pan with brown paper. Serve cold with whipped cream. — Mrs. Eugene Nafziger. DATE AND NUT PUDDING 1 cup granulated sugar 1 lb. English walnut meats 1 teaspoon baking powder (broken) 9 tablespoons cracker crumbs V2 lb. dates (chopped) 6 egg yolks (beaten) 6 egg whites (beaten stiffly) Bake in slow oven and serve with whipped cream. — Mrs. T. J. Twining, Bloomington, 111. PUDDINGS 129 ANGEL FOOD DATE PUDDING 6 egg yolks powder 1 cup granulated sugar 6 egg whites 4 rounding tablespoons flour 1 cup chopped nuts 1 rounding teaspoon baking 1 cup chopped dates Beat yolks, add Yz of sugar, sift flour and baking powder and add to yolks. Beat M'hites, add remaining half of sugar to them, then slightly warm nuts and dates, roll in little extra flour. Add, and lightly stir in whites last. Bake in pan lined with buttered paper and set in another pan of hot water in oven. Bake 1 hour and set aside to cool in the pan of water and serve with whipped cream. Can be used at once but improves by keeping and will keep several days in cool weather. — Mrs. C. R. Ewins. PLUM PUDDING 1 cup white sugar 1 cup raisins V2 cup butter Vz teaspoon soda 1 cup sweet milk Add flour to make a little stiff er than cake batter. Soda may be added with the flour or dissolved in a little hot water. Steam lYz hours. Serve with a rich sauce. — Mrs. Sophia Vercler. Sauce 1 quart water 1 tablespoon flour or corn 1 teaspoon butter starch 1 cup sugar Boil and flavor with nutmeg (about 1 teaspoon). Cook until thick. — Mrs. Leslie Brooks, Lexington, III. PLUM PUDDING 1 bowl chopped suet (1 lb.) Vz teaspoon allspice 1 bowl chopped apples Flour to make very stiff 1 bowl raisins (well floured) To 1 pint of above directions 1 bowl molasses (or % syrup add and Vz brown sugar) 1 egg 1 bowl sweet milk 3 tablespoons sour milk Vz teaspoon ginger 1 teaspoon soda Vz teaspoon cloves A little more flour Vz teaspoon nutmeg And any "left over" preserve Vz teaspoon cinnamon or jam or candied fruit Steam in tightly covered vessel, about two hours. Put in stone jar and keep cool and dry. Sauce 1 Vz cups brown sugar 1 tablespoon flour Vz cup butter Mix well and add 1 cup boiling water. Boil till thick, and add juice and a little rind of 14 lemon and Vo orange. — Miss Anna Griffin, Bloomington, III. 130 PUDDINGS CHRISTMAS PUDDING 2 cups ground suet 1 tablespoon orange peel 2 cups bread crumbs 1 tablespoon lemon peel 2 cups flour 1 teaspoon ginger 2 teaspoons baking powder ^4 teaspoon cloves 2 cups seeded raisins % teaspoon nutmeg 2 cups currants % teaspoon cinnamon 1 cup citron, cut fine 1 cup prune juice 1 cup figs, cut fine 1 cup other fruit juice Mix thoroughly all dry ingredients, add fruit, stir in juices, add more water if necessary to make stiff dough. Put into bag or greased pan, and steam 5 or 6 hours. Is better to make 3 or 4 days before needed, then steam one hour before serving. Is very good served with a foamy sauce, — Mrs. Roy Musselman. STEAMED CHOCOLATE PUDDING One egg, well beaten, add 1/2 cup sugar, mix with 1 cup milk. Pour this gradually over 2 cups flour sifted with 3 scant teaspoons baking powder and a pinch of salt. Add 2 squares melted choco- late. Place in a buttered mold and steam 1% hours. Serve with whipped cream. — Miss Clara Bernaii. CHOCOLATE PUDDING ^ cup chocolate 2 tablespoons flour 1 pint hot water % cup sugar Yolks of 2 eggs Boil until thick. Beat whites of 2 eggs, add ^/^ cup granu- lated sugar and 2 bananas. Flavor with vanilla and put in above while warm and mix together lightly. Serv^e cold. —Mrs. J. L. Tyner, Stanford, III. CHOCOLATE PUDDING 1 pint boiling sweet milk 2 tablespoons cocoa 4 heaping tablespoons flour 1 cup sugar Mix flour, cocoa and sugar together and stir until smooth. Add pinch of salt and 1 teaspoon of butter. Stir in milk and add 1 teaspoon vanilla. — Mrs. Ira Halva, Marmalades PEAR HONEY 3 large or 4 medium sized 1 pint cold water pears 2 pounds sugar Run the pears through the food chopper. Boil all together 11/4 hours or until it drops thick from the spoon. Skim while boiling. — Mrs. L. E. Skaggs. MARMALADE 1 lb. dried apricots (best 1 qt. can sliced pineapple quality) 1 small can grated pineapple Soak apricots in hot water over night, then cook twenty-five minutes. Mash very fine. Add pineapple, finely shredded, also pineapple juice. Then add as much sugar as pulp, and cook twenty-five minutes, stirring constantly. Put in jelly glasses. — Mrs. Flora Ellen Drohan. ORANGE MARMALADE Three oranges peeled. Peal white off good. Cut oranges and rind real thin. One lemon cut fine. Add 6 cups of water, and leave stand 24 hours, then boil 30 minutes. Should be eight cups when boiled. Add 6 cups sugar, 2 cups crystal white Karo. Boil like jelly. — Mrs. J. C. Nafziger. ORANGE MARMALADE 7 oranges Add 3 pints of water to each 5 lemons pound of fruit Slice thin peel and add all Let stand 24 hours, then boil % of an hour and let stand again 24 hours. Weigh and to each pound of fruit and water, add 114 pounds of sugar, let fruit and water reach boiling point before adding sugar, then boil until clear and will jell. Be gen- erous with sugar. — Mrs. Walter Risser. Canning CANNING CORN 8 cups of corn 1 cup sugar 2 cups of water V^ cup of salt Cook 20 minutes after it boils and seal hot. — A Nebraska recipe given by Mrs. W. H. Ayers. CANNED CORN 12 cups of corn 1 cup of sugar 2 cups of salt Let stand 20 minutes or add a little water. Boil 30 minutes and seal hot. — Mrs. Claude King. I Confectionery BUTTER SCOTCH CANDY 1 cup Karo syrup 1 cup sugar % teaspoon vinegar % cup butter Mix and boil until brittle when dropped into cold water. — Mrs. Walter Nafziger. AIRY KISSES 2 cups brown sugar White of 1 egg y2 cup water 1 teaspoon vanilla 1 tablespoon vinegar 1 cup nut meats Boil sugar, water and vinegar until it threads, pour slowly over the stiffly beaten egg white. Beat well, add nuts and vanilla and drop with a spoon on waxed paper, — Miss Irene Sloane. COOOANUT CANDY 2 cups sugar Butter size of walnut 1 cup milk When sugar and milk boil good, add butter, cook till it forms soft ball in water, then add cup of cocoanut and vanilla. Then beat and pour on buttered plate, cut in squares before entirely hard. — Miss Fern McClure. FRENCH NOUGAT 2 cups sugar 3 tablespoons water % cup Karo corn syrup Boil until brittle. Beat whites of 2 eggs stiff. Put cooked syrup in eggs with 1 cup chopped walnuts and stir for half an hour or more. Do not fail to stir it.— Mrs. E. C. Hinshaw. WHITE FONDANT 4 cups granulated sugar 1 level teaspoon cream of 2 cups hot water tartar Stir over a moderate fire until the sugar is dissolved. Then place over a quick fire, and allow to boil without stirring until it forms a soft ball when tested in cold water. Remove from fire, and set aside until cool, not cold, then stir vigorously with a spoon or wooden paddle until it creams and becomes stiff. When too thick to stir, knead in the hands until light and creamy. Place in an earthen vessel or crock, keep covered with a damp cloth, and in 24 hours will be ready for use, but if cloth is kept damp it will keep a number of weeks. Many varieties of candies may be made from this fondant. — Mrs. John Cooper. CONFECTIONERY 139 CREAM CANDY 9 tablespoons sugar 5 tablespoons water 4 tablespoons vinegar Boil this until it threads or gets hard in water, do not stir while boiling. Add Yz teaspoon vanilla, pull until white over stove or register so it will not get hard too quickly. — Mrs. Alvin Guth, Washington, III. CREAM TAFFY 3 cups granulated sugar 3 tablespoons vinegar l^ cup water Butter size of walnut Boil without stirring until it will candy when dropped in cold water. Flavor. Pour on buttered dish and when cold pull until white. — Mrs. LeRoy Stephenson. NUT CANDY l^^ cups brown sugar Vz cup cream Vz cup molasses Boil until forms rather hard ball in water, remove from fire, add butter size of a walnut and 1 cup walnut meats. Beat slightly and pour into buttered pan, mark into squares or as desired. — Mrs. Harvey Miller. CINNAMON ROLL CANDY % pt. cream V2 teaspoon vinegar 1 pt. sugar */4 teaspoon cream of tartar Small piece butter Boil cream, sugar, vinegar, cream of tartar, until it forms a soft ball when tested in cold water, add butter and pour into buttered pan. When about cool, beat until light and fluffy. Divide into two portions, butter hands and roll it, sprinkle lightly with cinnamon and slice in 1 inch lengths. —Mrs. T. W. Slupianek, Greenville, III. BROWN SUGAR CARAMEL CANDY 2 cups brown sugar V2 cup milk Boil to the soft ball stage in water. Take from stove, add teaspoon or more of butter, 1/2 teaspoon vanilla, beat and add % cup chopped nuts. Pour into buttered pan and mark into squares. — Mrs. J. J. Zook. 140 CONFECTIONEEY CANDY 3 cups sugar V2 cup water Vz cup syrup Whites 2 eggs beaten stiff Cook sugar, syrup and water until it makes a soft ball in water. Then pour one-half cup this mixture into beaten whites and stir rapidly, cook rest of the syrup until it makes a hard ball in water. Pour over the other mixture, stirring constantly, add one cup nuts and beat until spongy. Pour in buttered pan. — Miss Ada V. Willerton, 318 E. Chestnut St., Bloomington, III. ICE CREAM CANDY 3 cups sugar V2 cup hot water % teaspoon cream of tartar Vz tablespoon vinegar Boil ingredients together, without stirring, until mixture be- comes brittle when tried in cold water. Turn on buttered platter, as edges cool, fold toward center. When sufTiciently cool enough to handle, pull until white and glossy. While pulling add vanilla, orange, chocolate, or any preferred flavor. Cut with scissors or a sharp knife. — Mrs. John Cooper. SEA FOAM CANDY 1 pound brown sugar V2 cup of water Boil until it forms a thick syrup. Beat white of one egg very stiff, gradually pour syrup on egg, beat constantly. When getting a little stiff add 1 teaspoon vanilla. Add one cup of nuts. When mixture will stand alone, drop from spoon on buttered dish, or just pour into a buttered dish or platter and cut out in squares. — Mrs. Wm. Fislar. SEA FOAM CANDY To 4 cups brown sugar add % cup water and boil until it threads. Beat the whites of 2 eggs, pour syrup into eggs, beating constantly. Add I/2 cup of chopped nuts and stir until thick and dip out in balls on buttered plate. —Mrs. W. W. Jones. POTATO CHOCOLATES I large baked Irish potato (scoop out of peeling and while still hot work in) powdered sugar to make the potato stiff enough to mold into size of chocolate creams. Also work in pinch of salt. Flavor with 1/2 teaspoon vanilla. Melt bitter chocolate without water. Dip first part in chocolate and place on a buttered paper until cold.— Mrs. John H. Miller, Carlock, III. CONFECTIONEEY Ul CHOCOLATE CREAMS ^ cup warm water i/^ teaspoon vanilla 2 cups white sugar 14 teaspoon strawberry juice 5 oz. chocolate Put sugar and water in a granite sauce pan, place over a slow fire, stir until sugar is dissolved, then let boil without stirring for 10 minutes. Drop with spoon into cold water. If it forms a soft ball is cooked enough. Remove instantly, set in cool place. Cool several minutes, pour into bowl and stir with a large spoon until thick and white. Add vanilla and strawberry juice gradu- ally. Remove spoon and work with hands until soft and smooth. Shape into balls and place on waxed paper. Shave chocolate into a small bowl, set in pan of water until melted, drop in ball of creamed mixture, turn and remove with fork. Place carefully on buttered plate overnight. — Mrs. E. A. Kinsinger. STEAMED DATES Separate the dates and wash them, then put in steamer and steam for half or three quarters of an hour. Let them get cold before serving. They are much nicer when steamed than when served as they are taken from the market. — Mrs. E. C. Hiiishaw. STUFFED DATES AND PRUNES Seed dates carefully so as not to crush, grind nuts very fine, stuff dates until entirely full and roll in powdered sugar. Wash dry and stone fruit, fill with a marshmallow, raisins or chopped nuts and roll in powdered sugar. — Miss Neva M. Lamb din. POP CORN BALLS 1 cup granulated sugar Vz cup sweet or boiled cider When cider has moistened sugar, stir until it is all dissolved. Add 1/^ cup water and boil without stirring until it spins a thread. Have pop corn ready in a large pan. Pour over the syrup which has previously been flavored with any desired flavoring. Form into balls and serve at once. — A Friend of the Home Bureau. POP CORN BALLS (Very Good) 2 cups brown sugar 1 tablespoon vinegar and a 1 cup molasses little water Butter size of walnut Cook until it hardens in water. Pour over half dish pan of pop corn. Stir well. When partly cooled make in balls with buttered hands. — Miss Fern McClure. 142 CONFECTIONEEY DIVINITY 1 cup sugar 1 cup white corn syrup V2 cup water Water to moisten and boil Boil until it hairs to hard ball stage in water 2 cups sugar Beat 2 egg whites. Stir in first part. Then add second part and nuts, cherries and figs to taste. —Mrs. T. W. Slupiaiiek, Greenville, III. DIVINITY % cup hot water Whites of 2 eggs % cup Red Label Karo syrup 1 cup English walnut meats 2 cups granulated sugar Boil together the water, Karo syrup and sugar until it forms a hard mass in cold water. Beat whites of eggs very stiff and beat in walnut meats. Beat into this i/^ the syrup, allowing the remainder to boil. Beat in the rest of the syrup and when the entire mixture will stand alone drop from teaspoon onto but- tered plate. — Miss Florence Robinson, DIVINE DIVINITY 3 cups sugar ^ cup water 1 cup Karo syrup Boil until it will form a soft ball in water. Then stand aside while boiling second part. Second Part Boil together % cup sugar, I/4 cup water, until it threads. Pour very slowly over the stiffly beaten whites of 3 eggs. Then add first part, beating hard and continuously. Lastly, add a cup of nut meats and put on greased platter. — Mrs. Frank Freitag, Mackinaw, III. PEANUT CRISP Place 3 pounds of glucose (or II/2 teaspoonfuls of cream of tartar) and 1 quart of water in kettle, and place over fire. Add 6 pounds granulated sugar, dissolve sugar slowly, cook to 240 degrees (if thermometer is used), if not, cook to soft ball. Then add 3 pounds raw peanut meats. Stir batch until bright golden color appears, then add one teaspoonful powdered Borax dissolved in a little water. Now remove from fire and add 2 level teaspoonfuls of dry soda, stir until soda is thoroughly mixed and the batch commences to foam up. Pour on warm marble slab (or warm pans) and spread thin with palate knife. Watch batch closely and as it cools cut in two and flop it over and stretch out thin with hands. When cold it is ready. (The borax prevents from drawing dampness in warm weather, and can be left out of the batch if you do not want to keep the candy for several days).— Mrs. O. H. Lambdin. CONFECTIONEEY 143 PEANUT BRITTLE 2 cups white sugar V2 cup water 1 cup white Karo syrup Cook until it threads, add 1 teaspoon butter and 1 teaspoon vanilla. Stir until light brown. Add 2 cups halved peanuts. Take from stove, add 2 teaspoons soda and pour into buttered pan immediately, using a large pan and spreading mixture out well while pouring so candy will be thin. Break into odd pieces. — Mrs. J. Luther Ayers. PEANUT CANDY 1 pound white corn syrup 1 pint water 3 lbs. sugar Stir all together and cook until it begins to turn brown. Keep stirring and add 2 pounds of Spanish peanuts. Pour into a greased pan. — Mrs. John Wilson. CARAMELS 2 cups sugar 1 cup cream % cups glucose V2 cup pecans V2 cup butter 1 teaspoon vanilla Place all ingredients in a pan and boil until it forms a solid ball when placed in cold water. Then add the nuts. — Mrs. Homer Barclay. CHOCOLATE CARAMELS 1 cup chocolate shaved fine 1 cup cream 1 cup brown sugar 1 cup white sugar Stir until dissolved, but do not stir after it begins to boil. Boil until brittle stage is reached, but not too hard. Pour on greased plates and when nearly cool mark into squares. — Mrs. Walter Nafziger. CHOICE KARO CARAMELS 2 cups granulated sugar 1 cup butter 1% cups Karo 1 teaspoon vanilla 2 cups cream 1 cup chopped nuts Cook sugar, Karo and i/^ the cream and butter together. When it boils stir in the rest of the cream, but do not allow the boiling to cease. Test for a firm ball in cold water, add vanilla and nut meats. Turn into buttered tins. When nearly cold cut in cubes and wrap in waxed paper. The boiling sometimes re- quires nearly an hour. — Mrs. Hubert L. Kilby, Jefferson City, Mo. 144 CONFECTIONEBY PEANUT FUDGE 2 pints light brown sugar Add cream and milk to moisten well Boil to the soft ball stage in water. Beat, and just before pouring into buttered pan add 1/2 cup halved peanuts. Mark into squares or fancy shapes. — Mrs. W. H. Ayres. MARSHMALLOW NUT FUDGE 2 cups sugar 2 teaspoons vanilla 2 tablespoons cocoa 1 cup finely cut nuts 1 cup sweet milk 20 marshmallows or Butter size of walnut 2 tablespoons of Hipolite Mix sugar and cocoa, add milk, beat up well. Boil until it forms a soft ball in water. Take from fire and add marsh- mallows, butter and vanilla. Beat till marshmallows melt, stir in nuts and pour in buttered pan to cool. —Mrs. John Radcliff. FUDGE CANDY 2 cups granulated sugar 1 tablespoon flour % cup sweet milk 1 tablespoon butter 2 tablespoons Karo syrup 2 tablespoons cocoa Mix sugar, flour and cocoa dry, add milk and butter, set on stove and stir until mixture boils, and let boil until soft ball stage in water. Take from stove, beat until cool, and add 1 cup of nut meats. — Miss Helen Bush. FUDGE 2% cups sugar Pinch of salt 1 cup milk 1 teaspoon vanilla 2 tablespoons Karo Boil until it forms a soft ball in water. Remove from fire and add V2 cup grated chocolate and butter size of a walnut. Let stand until cool and then beat until it is creamy. Pour on plate and mark in squares. Nuts may be added if desired. — Mrs. Frank Freitag, Mackinaw, III. FUDGE % cake bitter chocolate V2 pt. milk 1 qt. granulated sugar % cup butter Boil slowly nine minutes. Take from fire, add 1 teaspoon vanilla extract and % cup nuts. Beat until it starts to harden, pour into buttered pans. — Miss Luella M. Nafziger. CONFECTIONEEY 145 DIVINITY FUDGE 2 cups white sugar V2 cup cold water V2 cup corn syrup Boil until brittle in water. Then slowly add to the beaten whites of 2 eggs and flavor. Last add % cup chopped walnuts. —Mrs. J. W. Yoder. DIVINITY FUDGE First Part 3 cups sugar 1 cup any good white syrup Boil these ingredients to the hard ball stage or until it will click in water against the side of a glass. Second Part 1 cup sugar i/4 cup water Do not start until part 1 is partly done. Boil this to the hair stage. Then combine these mixtures and pour over the beaten whites of 2 eggs. Add vanilla and 1 cup chopped nuts. Drop on waxed paper when cool. —Mrs. Arthur Miller, Buffalo, N. D. Coffee and Beverages COFFEE y2 egg white % cup coffee 3 tablespoons water 1 quart boiling water Beat egg white with the 3 tablespoons water and mix with the coffee. Put into the coffee pot, add the boiling water. Boil hard 7 minutes, add a dash of cold water. Let stand 3 minutes and serve with good cream. Makes 4 cups. — Mrs. Roy Musselman. RECEPTION COCOA 2 T. cocoa 4 c. milk ^ cup sugar % c. boiling water A few grains salt Scald milk. Mix cocoa, sugar and salt, adding enough boil- ing water to make a smooth paste. Add remaining water and boil five minutes; pour into scalded milk. Beat two minutes, using egg-beater. CHOCOLATE 1 1^ sq. unsweetened chocolate 1 c. boiling water %, c. sugar 3 c. milk Few grains salt Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water. When smooth, place on range and boil five minutes. Add to scalded milk, mill. Serve in chocolate cups with whipped cream. One and one-half ounces vanilla chocolate may be substituted for unsweetened chocolate. Being sweetened, less sugar is required. — Miss Clara R. Brian, Bloomingtoii, III. ICED TEA 1 cup best sun dried tea 1 V2 quarts boiling water Let steep in tightly covered granite or crockery bowl about 11/2 or 2 hours. Add ice water to make 5 gallons. Serve with cracked ice and slice of lemon. If desired stronger use less ice water.— Mrs. W. J. McChire. FRUIT PUNCH Sweeten juice of eight lemons, add orange to taste. Then add 2 quarts of Apollinaris water or White Bock. Place in punch bowl, add a large square of ice which may be garnished with a bunch of grapes laid on top. — Miss Ada V. Willerton, 318 E. Chestnut St., Bloomington, III. COFFEE, TEA AND BEVERAGES 147 FRUIT PUNCH 1 pineapple or 1 can grated Juice of 6 oranges pineapple 1 pint of strawberries 3 cups boiling water 3 cups syrup made of (1 pint 1 cup tea fresh made sugar 4 quarts water) Juice of 3 lemons Grate pineapple, boil in water 20 minutes, then strain and cool; then add rest of fruit juice, set on ice. Let stand 2 or 3 hours if possible, before serving. — Mrs. J. H. Engel. LEMONADES By request of the cook book committee the following ten lemonades were furnished by Miss Clara R. Brian, McLean County Home Advisor. Fruit juices are healthy, appetizing and desirable as a hot weather beverage. Fruits undesirable for can- ning may often be used in this way. Sunset Lemonade. — This is a sharp, cool drink that will be relished on a hot day. Two cupfuls of sugar, the juice of four lemons and the grated rind of two oranges are boiled with one quart of water for five minutes and set aside to cool. The lemon- ade is then served in tall glasses, with cracked ice and half slices of orange, and a candied cherry floating on top of each glass. Lemon Frost. — Squeeze the juice of half a lemon over three teaspoonfuls of sugar, and add cracked ice and water to fill the glass. Beat the white of one egg until stiff and light, and "frost" the top of each glass with a heaping spoonful slightly sweetened and flavored with lemon juice. Shadow Lemonade. — Wash and sugar fresh blackberries, allowing them to set a little while to draw out the juice. Press through a bag carefully so the juice is clear. Half fill each glass with the blackberry juice; add the juice of half a lemon, and ice to fill the glass. It is best not to serve this drink too sweet. It is much better tart. Strawberry Shrub. — Pick over, wash and sugar one quart of ripe strawberries. Over them squeeze the juice of two lemons, and allow them to stand. Half fill the glasses with ice, crush the berries, and fill up the glasses with the crushed fruit and juice. Serve this with several whole berries unstemmed on the serving plate accompanied by little sweet wafers or sponge cake. Spiced Lemonade. — Make a lemon sirup as follows : Squeeze the juice from four lemons and chip the rind from one. Add one cupful of sugar, IVo cupfuls of water, three whole cloves and half a teaspoonful of cinnamon. Cook until the sugar is well dissolved and the spices mixed, adding more water if necessary to keep the sirup thin. Cool and use one-quarter of a glassful for each one, filling the glasses with very fine chopped ice. 148 COFFEE, TEA AND BEVEBAGES Mint Ice. — Squeeze the juice of one lemon over a handful of mint leaves in the bottom of a tall glass. Crush well; add four teaspoonf uls of sugar and sufficient ice and water to fill the glass. Lemon Crystal. — To two teaspoonfuls of sugar add the juice of half a lemon and two tablespoonfuls of pineapple juice. Fill up the glass with cracked ice. Over the top of each glass grate crystallized ginger and serve a generous piece on the edge of the glass itself. Raspberry Lemonade. — To two tablespoonfuls of raspberry juice— either of the fresh fruit or canned — add the juice of one lemon, two teaspoonfuls of sugar and shaved ice to fill up the glass. A most refreshing drink. Apple Lemonade, — Cook until tender, diced apples, including the skin and core, in enough water to cover. Strain through a jelly bag, add a cupful of sugar to each cupful of juice, bring to a boil; then cool. For each glassful of apple lemonade use half a cupful of the apple sirup, the juice of half a lemon, and water and ice to fill the glass. Serve with candied cherry floating on top. Pink of Perfection. — Cook together one cupful of sugar and one quart of currants until the berries are soft. Add one cupful of water to the juice, and cool. Into each glass squeeze half a lemon, and add half a cupful of cool juice. Ice, and serve with very thin sweet cracker. Miscellaneous HOW TO PRESERVE EGGS To each pail of water add 2 pints of fresh slacked lime and 1 pint of salt. Mix well. Boil, let settle, drain off liquid. — Put in stone jar and set in cool place. Put in fresh eggs after they are cold. — Mrs. L. Lathhury. LYE SOAP 3 boxes Lewis Lye 12 lbs. soap grease 3 gallons rain water Boil 2% hours and then add 2 or 3 buckets of water, a little salt. Boil until it runs from paddle like honey. Pour into mould and cut into squares. — Mrs. Chas. Struhhar. LYE SOAP 36 quarts of water 16 pounds cracklings or scraps 4 boxes lye Take 18 quarts of water, the lye, cracklings or scraps. Mix and let stand over night. Next morning add 18 quarts more of water and cook. — Mrs. F. E. Risser. SOAP 2 tomato cans grease 1 cup ammonia 1 can Lewis lye 2 tablespoons borax 1 quart cold water Another i/4 cup hot water Dissolve the lye in the quart of water, set aside until it tests same with thermometer as same temperature as the grease which has been warmed on stove and removed, then stir lye water and grease together. Add at once the ammonia and borax dissolved in the hot water. Stir until thick as honey. Pour into cloth lined mold, let harden and cut out. — Mrs. Henry Knapple. COMPLIMENT TO DANVERS BUSINESS PEOPLE FOR ADVANCE ORDERS First National Bank. Farmers State Bank. A. H. Otto — Undertaker. Knapple Garage. Unimel and Nafziger Garage. Dr. E. M. Minnick. B. H. Hempstead — Confectionery. Musselman Confectionery. G. B. Dunlap — Veterinary. Levi Johnston and Son — Grain. Danvcrs Farmers Elevator Co. A. P. Tyrner— Grist Mill. 0. H. Lambdin — General Insurance. J. F. Lambdin — Life, Accident and Automobile Insurance. John Mohr — Shoe Repair Shop. O. Sebastian — Department Store. Imhoff and Kohler — Department Store. Habecker and Kime — Lumber and Supplies. J. M. Bush — Tonsorial Parlor. Roy Musselman — Tonsorial Parlor. George Curry — General Draying. E. N. Hedrick — Meat Market. Danvers Cash Meat Market (C. C. Lemke & Son). Invalid Cookery Section LIQUID DIET CHICKEN JELLY Cook a chicken in enough water to little more than cover it. Let it stew gently until meat drops from bones and the broth is reduced to about a pint. Season to taste with a little pepper and salt. Strain and press first through a colander, then through a coarse cloth, set it over the fire again and cook a few minutes longer. Turn in dish and set on ice to harden. Slice and eat cold with thin slices of buttered bread or without bread. —Mrs. L. S. Burdette. ALBUMENIZED MILK Albumen of 1 egg Vie teaspoon salt (if desired) Vz cup cold milk 2 tablespoons crushed ice Strain albumen through gauze or cheese cloth to dissolve tenacity. Add ice, milk and salt. Beat slightly. LEMON ALBUMEN 2 tablespoons lemon juice % cup cold water Albumen of 1 egg Crushed ice 1 tablespoon sugar Strain albumen. Dissolve sugar in small amount of hot water. Add lemon juice and ice. Orange juice may be added. EGG NOG 1 egg 2 teaspoons sugar % cup milk 1 tablespoon whiskey Vie teaspoon salt Beat egg until fairly stiff but not dry. Add sugar, salt and very slowly add the whiskey. Beat well, add milk. Nutmeg may be grated over top. Egg with milk may be made the same way, using vanilla and lemon equal portions instead of whiskey. .BUTTERMILK SUBSTITUTE 2 pints milk 1 lactone tablet 1 pint water Dissolve lactone tablet in small amount of water. Combine milk and water and add dissolved tablet. Let stand in warm place until milk begins to sour, then set in ice box. The milk will be ready for use in about four hours. Clabbered milk beaten light with Dover egg beater is a very good substitute. Serve cold. — Mrs. Harry Hinshaw. 154 INVALID COOEEEY ALBUMENIZED MILK 1 egg white V2 cup milk % cup lime water Place all ingredients in covered glass jar. Shake and mix well. Strain. Serve cold. This may be sweetened and flavored with nutmeg if desired. ALBUMENIZED ORANGE JUICE 1 egg white 1 T. sugar 1 orange, juice Method same as for Albumenized milk. ALBUMENIZED LEMON JUICE 1 egg white 1 T. sugar 1 lemon, juice Method same as others. LEMON WHEY V2 cup hot milk 2 t. sugar 3 T. lemon juice Pour lemon juice into hot milk. Cook over hot water 5 minutes or until curd separates from whey. Strain through cheese cloth. Add sugar. Serve hot or cold. JUNKET Vz c. milk Cinnamon or nutmeg 1 t. sugar V2 junket tablet dissolved in 5 drops vanilla 1 t. lukewarm water Heat milk to body temperature, add sugar and flavorings, lastly dissolved junket tablet. Pour into molds and let stand quietly until firm. HOT EGG NOG 1 egg yolk V2 c. hot milk 2 t. sugar Nutmeg or 1 T. brandy Beat egg yolk, add sugar, add hot milk. Strain and flavor. COLD EGG NOG 1 egg 1 c milk 1 T. sugar Nutmeg or 1 T brandy Beat egg, add sugar, stir until dissolved. Add milk and flavoring. Serve very cold. Made attractive by separating egg, beat white stiff", and add just before serving. INVALID COOKEBY 155 EGG BROTH 1 egg 1 c. hot milk % t. sugar Salt Beat egg, add sugar, and salt. Pour hot milk over them. Strain. Serve immediately. (Hot water, broth, clear soup, or tea may be used instead of milk.) CHOCOLATE MALTED MILK 1 T. malted milk 1 egg 1 t. cocoa Cream 1 T. sugar Mix sugar, cocoa, malted milk. Add to beaten egg. Pour into glass and fill glass with cream. CRANBERRY GRUEL 1 T. flour % t. salt 114 cups milk 1 T. sugar % cup cranberries Smooth flour with Y^ cup cold milk. Stir into one cup scalded milk. Cook directly over heat 15 minutes or over hot water 20 minutes. Add cranberries. Cook until soft. Add sugar and salt. Press through strainer and serve hot. BOSTON CRACKER GRUEL 3 T. powdered crackers V2 c. hot milk 1/^ c. boiling water ^/4 t. salt Brown slightly and powder one cracker. Add 3 T to hot water and milk. Cook 10 minutes. Add salt. Serve. Soda or graham crackers may be used. GLUTEN GRUEL 1/2 c. boiling water % c gluten flour 1/2 t. salt V2 c. milk Rub salt and gluten flour smooth with 14 cup cold milk. Add mixture to boiling water and remainder of milk. Cook directly over flame 15 minutes. Cook 30 minutes longer over boiling water. OATMEAL GRUEL 1 c. boiling water % t. salt 2 T. oatmeal Pour oatmeal into boiling salted water. Cook directly over flame 15 minutes. Stir constantly. Boil over water 1 hour. Strain and serve. 156 INVALID COOKEBY SOFT COOKED EGGS Put the eggs in boiling water sufficient to cover, remove from fire, cover, and allow them to stand from 5 to 8 minutes. POACHED EGGS Break each egg into a saucer carefully, slip the egg into boil- ing water, decrease heat, and cook until white is firm. Take up with a skimmer, drain, trim off rough edges and serve on slices of toast. Season. Poached eggs are attractive covered with white sauce to which chopped parsley has been added. CREAMED EGGS 3 hard cooked eggs 1 c. white sauce 4 slices toast Prepare white sauce and hard cooked egg whites cut in halves, slices or chopped, and when hot serve on toast. Garnish with yolks run through sieve or ricer. Season with salt and pepper. There are many more recipes that may be used in invalid cookery, especially in the preparation of eggs, for variety counts in the sick room and care must be taken that the same dish is not served so often that the patient will finally refuse all food, if the illness is a long one. I hope those I have submitted will prove satisfactory. Above sixteen recipes were received through the kindness of the Brokaw Hospital and Miss Alice M. Rentchler, Dietitian. Convalescent Cookery POTATO BAKED Remove ends of potato before baking. Bake till tender about 1 hour, when tender break open immediately to let steam escape. STUFFED BAKED Cut baked potato in half on its long diameter, scoop out center. Season with salt and pepper, butter and milk. Mash lightly and return to potato shell. Reheat in oven and brown a little. Also can stuff potatoes with cheese or peppers. Grated cheese or sweet peppers. Cut very fine, add to potato before put- ting in shells. P. S. — Very healthy as creates appetite. RED BEEF SANDWICHES Scrape raw beef very fine. Season with salt and pepper. Spread on thin slices of bread, removing crusts. Put slices to- gether. Cut into squares or triangles. Toast slightly, done quickly so that meat will not be overcooked. Interior remain red. WHOLE TOMATO STUFFED WITH RICE 1 medium sized tomato 1 tablespoon butter 2 tablespoons rice (uncooked) Dash of pepper and salt Remove center from tomato, dust inside with salt, little pepper and set aside. Boil rice; when about done add tomato pulp. Cook 10 minutes longer. Drain the water from rice, add Ijutter, salt and very little pepper. Fill centers of tomatoes. Can be put in a greased paper and baked in moderate oven for 20 minutes. SCRAPED BEEF BALLS 1 slice round steak Salt With dull edge of knife or teaspoon, scrape meat across grain at open end of fibre. Do not cut connection tissue, add salt. Shape into small flat cakes. Grease skillet slightly. Broil suffi- ciently so that outer portion is brown, but interior of cake is rare. Garnish with parsley. May be served with squares of toast, PUFFY OMELET % tablespoon flour % cup milk % teaspoon salt and pepper 1 egg 2 teaspoons Oleo or butter Cook as any omelet For jelly omelet add sugar and place jelly on it just before turning. CONVALESCENT 159 No. 2 Beat yolk until light, add milk, salt and pepper. Beat white until stiff and dry, turn the yolk over the beaten white and cut and fold together. Have pan hot and buttered, turn in the mix- ture, spread evenly in pan, allow to stand about 2 minutes on top of stove, moderate heat. Remove pan. Can bake in moderate oven. Cook until knife inserted in center comes out clean. Re- move, cut into and turn on hot platter. BROWN BETTY 2 slices bread 1 tablespoon butter 1 large tart apple (or i/^ cup Vz teaspoon nutmeg or cinna- berries) mon 2 tablespoons sugar Toast bread and break into small pieces, line the bottom of baking dish with toast bits. Cover with layer of apple or berries. Sprinkle with sugar and nutmeg or cinnamon, add butter in bits on this. Continue the process until the dish is filled, place but- ter on top. Put dish in slow oven and bake 20 minutes and serve with whipped cream or some dressing filling. HARD SAUCE FILLING 1 tablespoon butter 2 tablespoons sugar V2 egg white may be added if Add % teaspoon vanilla or desired nutmeg Cream butter and sugar together until there are no lumps or grains in mixture. Beat egg white stiff and put into rest. Flavor. PRUNE PUFF 4 stewed prunes 1 egg white Cut into pieces Beat white until stiff, but not dry, 2 tablespoons sugar. % teaspoon lemon juice, % teaspoon salt. Cut and fold in the prunes mixed with C. sugar and flavoring. Place in buttered cup. Bake in mild oven until firm. CORN STARCH BLANC MANGE 1 tablespoon corn starch % teaspoon salt 4 tablespoons sugar 1 cup milk Heat milk in double boiler over hot water. Stir cornstarch, sugar and salt together. Pour a little of the hot milk over the mixture, add all to the milk. Cook 40 to 60 minutes. Flavor with 1/4 teaspoon lemon or vanilla. Chocolate Filling or Dressing Add 1 tablespoon grated chocolate to cornstarch and sugar, while mixinsf. Cook as above. 160 CONVALESCENT Orange Dressing Flavor with orange juice and pour over section of orange. Caramel Dressing Individual: Family of 4: 1 Vz tablespoons sugar % cup y-i tablespoon flour 2 tablespoons Vie teaspoon salt % teaspoon 1 teaspoon butter 1 tablespoon 1/4 cup milk 1 cup milk Few drops vanilla Vz teaspoon vanilla May be added while cooking or poured over as a dressing. Melt butter, add sugar, flour, and salt. Stir and cook till brown, add milk and set over hot water, stirring until smooth. Remove and add vanilla. Serve hot or cold over puddings. — Kindness of Miss Pearl Guth, Washington, III., and Misses Luella Engel, Clara Ummel and Lula Salzman, Danvers, III., Nurses at the Mennonite Sanitarium. INDEX Pago A Abo Lincoln Pudding 126 Aii-y Kisses 138 Amber Pie 102 Angel Food 68 Angel Parfait 121 Angel Food Date Pudding 129 Anise Cookies or Springerlie 89 Another Liquid Starter Bread 43 Apple Pudding 128 Apple Salad 20 Apple Sauce 71 Apple and Orange Salad 119 Apricot Sherbet 122 B Bread — ■ Brown 49 Brown Boston 49 Brown Steamed 49 Chocolate 48 Corn 49 Corn 50 Crackling Corn 50 Fleischmann's Yeast 40 Graham 41 Home Made Yeast 40 Liquid Starter 42 Liquid Starter 43 Made with Milk 40 Nut 48 Orange 48 Salt Rising 41 White 41 World's Fair Yeast 42 Yeast Foam 42 Yeast Foam (with Potatoes) 41 Baked Potato 31 Baked Sweet Potato 31 Baking Powder Biscuits 52 Banana Pie 101 Banana Pudding 125 Banana Salad 118 Bean Salad 20 Bean Salad 21 Beef Loaf 10 Beet Pickles 26 Beet Slaw 26 Beverages and Coflfee 146 Blanc Mange 114 Boston Baked Beans 33 Boston Brown Bread 49 Bread Made with Milk 40 Bread Sponge Doughnuts 97 Breaded Chops 7 Breakfast Cakes 56 Brownies 84 Brown Bread 49 Brown Cookies 92 Brown Stone Front Cake 65 Brown Sugar Cookies 92 Brown Sugar Caramel Candy 139 Buns 54 Burnt Sugar Cake 74 Buttermilk Cake 69 Butterscotch Candy 138 Butterscotch Cookies 88 Butter Scotch Pie 107 Butter Scotch Pie 108 C Cake — Angel Food 68 Angel Food, Mock 67 Angel Food, Three Egg 68 Apple Sauce 71 Brown Stone Front 65 Burnt Sugar 74 Butterless, Milkless, Eggless 79 Page Buttermilk 69 Checkerboard 66 Chocolate 76 Chocolate 77 Chocolate, Everyday 76 Cocoanut 63 Cream 63 Cup, Quick 66 Cup, Small White 66 Cup, Yellow 67 Dark 76 Delicate 62 Devil's Food 77 Devil's Food 78 Eagle 73 Eggless 68 Eggless 69 French Cream 63 Fruit 79 Fruit 80 Fruit, Coffee 80 Fruit, White 79 Jam 64 Jelly Roll 67 Lady Baltimore 72 Lemon Filling 62 Maple 64 Marble 65 Never-Fail 63 Nut 71 Nut, Spanish 71 Potato 6t) Popular White 62 Pork, (Large) 63 Raisin 64 Roll 67 Silver 73 Spice 75 Spice, Eggless 74 Spice, White 74 Sponge 67 Sunshine 62 The Most Popular Cake in America .... 66 Walnut 64 Watermelon 65 White 72 White 73 WTiite Lady 73 White Layer 72 Candy 140 Canned Corn 135 Canning Corn 135 Caramel- Custard 124 Icing 60 Pie 104 Cherry — ■ Pudding 127 Salad 119 Tapioca Pudding 127 Carrot Pudding 126 Casserole Lunch 31 Chicken — a la King 12 Dressing 13 Pie 12 Salad 21 Tamalae 12 Checkerboard Cake 66 Cheese Loaf 36 Chili Sauce 25 Choice Karo Caramels 143 Chocolate — Bread 48 Cake 76 Cake 77 162 INDEX Page Caramels 143 Creams 141 Drop Cookies 90 Nut Cookies 90 Pie 105 Pudding 130 Christmas — Cookies 88 Pudding 130 Cinnamon — • Roll Candy 139 Rolls 46 Sticks 57 Toast 57 Coffee- Cake 45 Cake Rolls 45 Cake 46 Fruit Cake 50 Corn — Bread 49 Bread 50 Flake Cookies 88 Corn Meal Muffins 55 Crackling Corn Bread 50 Corn — Fritters 30 Relish 23 Relish or Salad 24 Chow Chow 24 Cold Catsup 24 Cooked Catsup 24 Cottage Cheese Pie 102 Corn Pudding 126 Cocoanut — ■ Cake 63 Candy 138 Cocoanut Pie 104 Cookies 88 Dainties 84 Kisses 114 Macaroon Cookies 86 Pie 106 Creamed — Carrots 30 Eggs 36 Onions 30 Potatoes 30 Cream of Tomato Soup 5 Cream Biscuits 52 Cream — - Cake 63 Candy 139 Cookies 89 Pie 101 Puffs 84 Raisin Pie 106 Raisin Pie 107 Taffy 139 Cocoa Cakes 85 Combination Salad 21 Conversation Mush 57 Cooked Salad Dressing 16 Cooked Salad Dressing 17 Custard — Pie 104 Pudding 125 Coffee and Beverages 146 Convalescent Cookery 158 Cranberry Tarts 118 Creamed Apple Pie 102 Cucumber Pickles 27 Cup Cake (Yellow) 67 Cookies — Anise or Springerlie 89 Brown 92 Brown Sugar 92 Butter Scotch 88 Page Chocolate Drop 90 Christmas 88 Cocoanut 88 Cocoanut Macaroon 86 Corn Flakes 88 Cream 89 Delicious Drop 91 Eggloss Ginger 94 English Coffee 88 English Drop 91 Fruit 89 Ginger 94 Ginger 95 Ginger, Drop 91 Ginger, Eggless 94 Molasses 93 Nut 90 Oatmeal 95 Oatmeal . . 94 Sugar 89 Sugar 90 Sugar Pilled 90 Confectionery — Airy Kisses 138 Brown Sugar Caramel Candy 139 Butter Scotch Candy 138 Candy 140 Caramels 143 Chocolate Caramels 143 Chocolate Creams 141 Choice Karo Caramels 143 Cinnamon Roll Candy 139 Cocoanut Candy 138 Cream Candy 139 Cream Taffy 139 Divinity 142 Divine Divinity 142 French Nougat 138 Fudge Candy 144 Fudge 144 Ice Cream Candy 140 Marshmallow Nut Fudge 144 Nut Candy 139 Peanut Brittle 143 Peanut Candy 143 Peanut Crisp 142 Peanut Fudge 144 Pop Corn Balls 141 Potato Chocolate 140 Sea Foam Candy 140 Steamed Dates 141 Stuffed Dates and Prunes 141 White Fondant 138 D Dark Cake 76 Date Sandwiches 38 Date Bars 84 Date Sticks 85 Date and Nut Pudding 128 Date Pudding 128 Delicate Cake 62 Delicious Drop Cookies 91 Devil's Food 77 Devil's Pood 78 Deviled Eggs 35 Divine Susan Drop Cakes 90 Divine Divinity 142 Divinity 142 Divinity Fudge 145 Doughnuts 98 Doughnuts 99 Dream Sandwiches 37 Drop Ginger Cookies 91 Dumplings 13 Duchess Cream 116 E Egg Dumplings 14 Egg Goldenrod 35 Egg in Nest 35 Eggless Dumjilings 14 INDEX 163 Page E»gle Cake 73 Eggless Cake 68 Eggless Cake 69 Eggless Spice Cake 74 Eggless, Milkless, Butterless Cake 79 Egg Custard Pie 105 English Coffee Cookies 88 English Drop Cookies 91 Escalloped Egg Plant 31 Escalloped Kice 33 Every Day Chocolate Cake 76 Excellent Salad 115 F Fig Filling 59 Fleisohmann's Yeast Bread 40 French Cream Cake 63 French Ice Cream 121 French Nougat 138 Fresh Fruit Dainty 114 Fried Oysters 7 Fried Cucumbers 30 Frosting 59 Fruit^ and Marshmallow Salad 118 Cake 79 Cake 80 Cookies 89 Dressing 118 Puflfs 102 Salad Dressing 118 Salad Pie 101 Salad 119 Fudge 144 Fudge Candy 144 Fudge Filling 59 G Green Bean Salad 21 Green Tomato Pickle 28 Graham — Bread 41 Gems 56 Muffins 55 Ginger — Balls 86 Bread 82 Cookies 94 Cookies 95 Cookies (Eggless) 94 Gem Cakes 91 Grape Nut Salad 119 Green Tomato Mince Meat 110 H Ham Fritters 7 Hasty Pudding 126 Heavenly Hash 115 Heinz Baked Beans 33 Home Made Yeast Bread 40 "Hurry Up" Coffee Cake 45 I Ice Cream 121 Ice Cream Candv 140 Indian Relish 23 Invalid Cookery 153 J Jam Cake 64 Jelly Roll 67 L Lady Baltimore Cake 72 Left Over Ham 8 Left Over Meals 8 Left Over Cake Pudding 125 Lemon Filling Cake 62 Lemon Raisin 103 Lemon Pie 108 Lemon Pie Filling 110 Page Light Bread Pudding 125 Light Rolls 62 Light Rolls Fleischmanns 52 Liquid Starter Bread 42 Liquid Starter Bread 43 Little Yeast Biscuit 53 M Macaroni and Tomatoes 32 Manhattan Salad 20 Maple Cake 64 Marble Cake 65 Marmalade 132 Marshmallow and Pecan Sandwiches.... 37 Marshmallow Filling 60 Marshmallow Icing 60 Marshmallow Pudding 115 Marshmallow Cream 117 Marshmallow Nut Fudge 144 Mayonnaise Dressing 17 Meat Croquettes 8 Meat Loaf ^ 9 Milk Sherbet 122 Mince Meat 110 Miscellaneous 150 Mixed Pickle 27 Mixed Mustard Pickle 28 Mock Angel Food 67 Molded Salmon Salad 21 Molasses Cookies 93 Muffins 55 Muskmelon Pickle 27 N Never Fail Cake 63 Noodles 13 Nut Loaf 12 Nut Bread 48 Nut Caramel Icing 59 Nut- Cake 71 Candy 139 Cookies 90 Cream 116 Oat Meal Cookies 93 Oat Meal Cookies 94 Orange Bread 48 Orange Pie 106 Orange Marmalade 132 Oyster Soup 5 Oysters Coddled in Bamequin 7 P Pancake Flour 55 Peanut Butter 37 Pear Honey 132 Perfection Salad I9 Pimento and Cheese 37 Pineapple Filling 60 Pineapple Filling 61 Plain Icing 59 Plum Pudding 129 Pop Corn Balls 141 Popular White Cake 62 Pork Cake 63 Potato Cake 65 Potato Chocolates 140 Potato Doughnuts 97 Potato Dumplings 13 Potato Salad -jn Pressed Chicken 13 Pineapple — Bavarian Cream 116 Custard Pie 102 Pie 105 Pie 106 Salad 120 Sauce 115 Sherbet 122 164 INDEX Page Prune Souffle 127 Prune Whip 127 Pumpkin Pie 106 Peanut — Brittle 143 Candy 143 Crisp 142 Fudge 144 Q Quick Cake 66 R Raisin Cake 64 Raisin Custard Pie 104 Raised Doughnuts 97 Raspberry Whipped Cream 103 Ripe Tomato Relish 23 Roll Cake 67 Rusks 55 S Salad — Dressing 15 Dressing 16 (Cooked) 16 Salmon Croquettes and Puffs 8 Salmon and Beef Loaf 9 Salt Rising Bread 40 Salvation Army Doughnuts 99 Sandwich Fillings 38 Scalloped Oysters 32 Scalloped Oysters and Corn 32 Scrapple 9 Sea Foam Icing 60 Sea Foam Candy 140 Shirred Eggs 35 Short Cake 112 Silver Cake 73 Sliced Cucumber Pickle 26 Small White Cup Cake 66 Smothered Chicken 12 Snow Balls 115 Snow Pudding 124 Soft Ginger Bread 82 Sour Cream Salad Dressing 15 Sour Cream Pie 105 Spanish Buns 54 Spanish Cream 116 Spanish Nut Cake 71 Spanish Rice 32 Spice Cake 75 Spiced Canteloupes 26 Sponge Cake 67 Spoon Dumplings 14 Squash Pie 103 , Steak en Casserole 31 Steamed Brown Bread 49 Steamed Dates 141 Steamed Dates and Prunes 141 Steamed Pudding 128 Steamed Sponge Pudding 124 Steamed Chocolate Pudding 130 Strawberry Short Cake 112 Suet Pudding 127 Sugar Cookies 89 Sugar Cookies (Filled) 90 Sugar Cookies 90 Sunshine Cake 62 Sweet Cream 52 Sweet Dill Pickles 26 Sweet Milk Doughnuts 99 Sweet Pickles, Peaches and Pears 28 Sweet Potato Custard Pie 103 Sweet Potato Salad 19 Sweet Salad Dressing 15 Swiss Steak 9 T Tapioca Pie Filling 103 Tapioca Cream 116 Tea Cakes 84 Tea Cakes 85 Tea Sandwiches 37 The Most Popular Cake in America .... 66 Thousand Island Dressing 16 Three Egg Angel Food 68 Tomato Mango Pickle 27 Tomato Mince Meat 110 Tomato Soup 5 U Uncooked Tomato Relish 23 V Veal Birds 7 A^egetable Salad 19 Velvet Salad Dressing 17 Vinegar Pie 101 W Waffles 56 Walnut Cake 64 Waterless Meat 8 Watermelon Cake 65 White Fondant 138 ^Vhite — Bread 41 Grape Salad 19 Sauce 15 White — Cake 72 Cake 73 Fruit Cake 80 Layer Cake 72 Lady Cake 73 Spice Cake 74 Woodford Pudding 125 Worlds Fair Yeast Bread 42 Y Yeast Foam Bread 41 Yeast Foam Bread 42 Yellow Cake Frosting 59 \J ^--^-■■ryr\9mm ^H ^■B ^^^^^^^^M ': ''