cs, I Huauk^ eOOK-BOOK Compiitd by The Ladies' Aid Society of the Luther Chapel East Milwaukee Copyright, .1917 by Mrs'. A. R. Munkwn^. The Car of the Golden Chassis John G. WoUaeger Co. DISTRIBUTORS 417 WELLS STREET phone Grand 4048 121917 liili iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii :iiiiiiiiiiiiiiiiiii)i^ THE LUTHER CHAPEL OF EAST MILWAUKEE Cramer Street and Atwater Road GERMAN SERVICES 10:00 A. M. ENGLISH SERVICES 11:15 A. M. SUNDAY SCHOOL 9:00 A. M. Strangers Always Welcome niiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii, iniiiiiiiiiiiiniiiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiir; YVTE may live without poetry, music and art We may live without conscience, and live with- out heart; We may live without friends ; we may live without books. But civilized man cannot live without cooks. He may live without books — what is knowledge but grieving ? He may live without hope — what is hope but de- ceiving ? He may live without love— what is passion but pining? But where is the man that can live without d mmg 'C!.A457044 clfr:'i' FEB 12 1917 THE EAST MILAVAUKEE COOK BOOK. l^ffi ffiBB @^^^@@$@@®$®; RECIPES ii iM: | iiiM t^ @®@@ &&&&&&&^&&^^^&@®&^^^^»i»& @^^^@^^®@@@@@@^@@@®@@^^® This book contains a collection of choice and tried Recipes con- tributed by experienced housekeepers, and may be obtained from any member of the Ladies' Aid Society of the Luther Chapel. SOUPS AND DUMPLINGS. Bean Soup. 1 qt. beans 2 lb. fresh beef j4 lb. salt pork 2 onions Soak the beans over night and boil until soft in four or more quarts of water. Cut salt pork and onions fine. Boil two hours, strain and boil five minutes longer. Buttermilk Soup. 1 qt. buttermilk 2 eggs 2 T. flour Nutmeg Pinch of salt 1 T. sugar 1 T. sugar Add the flour (moistened with a little cold water) and the salt to the buttermilk. Put on slow fire, bring to a boil, stirring constantly. Take from fire, add the sugar, yolks of the eggs, and a little grated nutmeg. Beat the whites of eggs, add the sugar. Put on top of soup. Serve hot with toast. Cream of Tomato Soup. I pt. tomato . 4 T. butter 1 qt. hot milk 1 slice onion 2 t. salt 4 T. flour Heat milk and onion, then remove onion. Melt butter, add flour and, when well mixed, add milk gradually. Then cook until slightly thickened. Add strained tomato, season and serve. •HE EAST JIILWAUKEE COOK BOOK. IT IS CALUMNY ON THE MALE SEX TO SAY THAT THE WAY TO A MAN'S HEART IS THRU HIS STOMACH, ADORNMENT PLAYS A FAR GREATER PART, AND THERE IS WHERE WE COME IN. FOR THE CLEVEREST STYLES AND LOWEST PRICES IN FURS GOWNS WRAPS BLOUSES MILUNERY GO TO THE GRAND AT 2^"? ST. THE EAST MILAVAUKEE COOK BOOK. Cream of Celery Soup. 1 T. flour % t. salt 2 T. butter Spk pepper 1 c. milk Wash celery, cut into small pieces, and boil it until it is soft in just enough boiling water to cover it. Press it through a strainer, saving and using the v^ater in which celery was cooked. Scald the milk. Mix the flour with a little cold milk and smoothen out all lumps. Add the flour mixture to the hot milk, stirring constantly. Boil it about five minutes. Add the salt, pepper, and butter. Then add the celery and water. Mixed Vegetable Soup. qt. stock Yz c. chopped cabbage qt. boiling water 1 c. strained tomatoes c. chopped onions 1 t. sugar c. chopped carrots 1 t. salt c. chopped celery 1 ssp. pepper /2 c. chopped turnip 1 T. chopped parsley /2 c. , chopped parsnip Use all or as many varieties of vegetables as you wish. If you have only a few, add macaroni, rice or barley, having one- half the amount of vegetables that you have of liquid. Chop all the vegetables fine. Cabbage, cauliflower, parsnip, pota- toes or onions should be parboiled five minutes and drained carefully. Fry the onions and carrots, then put all with the water and stock and simmer until tender. Add seasoning and serve without straining. Always add sugar to all mixed vegetable soups. Oyster Soup. 1 qt. milk Pepper and salt 1 qt. water Butter 1 qt. oysters Let the milk and water come to a boil. Season with pepper and salt to taste. Look over oysters carefully and add to the mixture. Let them boil up once. Then add a little rolled cracker and butter, the size of an ^^g. Serve at once. THE EAST MILWAUKEE COOK BOOK. Puree of Carrots. 3 large carrots 2 oz. suet 2 qt, cold water 2 T. cornstarch Good sized onion Yi pt. milk or stock Scrape and cut the carrots into slices. Cover with the cold water and simmer gently three-fourths of an hour. Put the suet or butter into a frying pan. When hot, add a good sized onion, sliced. Cook until a light brown, and then add the carrots. Press the whole through a fine sieve. Return to the fire and stir in the cornstarch, moistened in a little cold water. Add salt, pepper and the milk or stock. This is a good soup, and very inexpensive. Rice Soup. 1 small c. rice 2 stalks celery 1 qt. milk 1 qt. stock Boil the rice in the milk until it will pass very easily through a sieve. Grate the nicely bleached part of the celery and add to the rice. Add to this one quart of stock. Let this boil until the celery is done. Season with a dash of cayenne pepper or a little curry powder, and plenty of salt. Marrow Balls. Take butter the size of an t%z and the same amount of marrow (or all marrow, if preferred). Stir to a cream and add two well beaten eggs and season with salt, pepper, nutmeg, a few drops of onion juice, and a little chopped parsley. Mix well and add some cracker crumbs. Roll into little balls and drop into boiling soup for about twenty minutes. Potato Dumplings. 6 large potatoes 1 scant c. flour 2 eggs 2 T. salt y^ c. farina A pinch grated nutmeg Boil the potatoes with their jackets the day before. Next day, grate them and add two well beaten eggs, farina, flour, salt and the grated nutmeg. Shape into small balls about the size of an ^gg and boil in salted water twenty minutes. Use one teaspoon salt to one quart of water. Drain and serve hot. They are good with a cup of toasted cubes of bread added to the potatoes. If onions are desired, serve with finely chopped onions, delicately browned in butter. THE EAST MILWAUKEE COOK BOOK. Rice Dumplings. 2 c boiled rice 1 T. salt 1 c. riced potatoes 1^ c. flour 2 eggs Work all well together, then drop in boiling water. Let boil until they are light. Schwaben Spaetzle. 1 egg Pinch of salt 3 T. milk >4 c. sifted flour Beat the egg with the milk and add the salt and stir into sifted flour. Pour this through a small funnel into soup or salted water. Serve with brown butter and a few bread crumbs in it and use for a garnish for meat. THE EAST MILWAIKEE COOK . BOOK. REPUBLICAN HOUSE, ^Z'JfuL::'^ COASTWIDE REPUTATION FOR MEALS SPECIAL FACILITIES FOR WEDDING FUNCTIONS, BANQUETS, DANCING PARTIES AND CONVENTIONS Reasonable Rates Alvin P. and Herman O. Kletzsch ALBERT C. BIERSACH DEALER IN AND IMPORTER OF BOOKS, PERIODICALS, FINE STATIONERY, FOUNTAIN PENS and BLANK BOOKS. CONGRATULATION CARDS for all occasions 315 THIRD STREET Opp. Wm. Steinmeyer Co. CHAS. F. SCHLUETER TAILOR iiiiiiiiiiiiiiiiiiiiiiiiiiiiii ROOM 27-28 MACK BLOCK Tel. Main 2980 L W. L. Powell Staple and Fancy GROCERIES East Milwaukee Deliveries 'Phone Lake 1305 843 Oakland Avenue Stern's Market Beef, Veal, Lamb, Pork, Oysters Fish and Poultry High Grade Sausages, Hams, Bacon and Lard JOS. C. STERN. 838 Owner Avenue Phones: Lake 533—534 THE EAST MILWAUKEE COOK BOOK. FISH, OYSTERS AND SHRIMPS. Codfish Balls. 4 c. mashed potatoes 2 well beaten eggs 3 c. boiled codfish Butter Mince codfish fine and add butter. Mix well and add the well beaten eggs, beating all together. Drop by spoonfuls into hot lard and fry like doughtnuts. Clam Chowder. 50 clams (soft or long clams best) 6 Boston crackers 7 or 8 potatoes 3^ lb. fat salt pork lean tomatoes Salt 2 medium-sized onions Cayenne pepper 1 T. flour 2 T. butter Minced parsley to taste 2 qt. cold water Cut pork into bits and fry it in soup kettle, add sliced onions and cook also, then put in tomatoes, potatoes, sliced and parboiled and cook two hours over a moderate burner. Chop clams, split crackers in a cup of milk. At the end of two hours, put clams and crackers into pot, season and boil one-half hour. Stir in the creamed butter and flour and bring to a fast boil before turning out. Deviled Sardines. Cut some neat fingers of bread and fry them a golden brown. Drain them well and sprinkle rather thickly with grated cheese and cayenne pepper. Heat the sardines by putting them into the oven, well covered with oil and dusted with black and cayenne pepper, and a little salt. When thor- oughly hot, place a sardine on each finger of bread. Squeese a little lemon juice on each and serve hot. Escalloped Oysters. 2 c. rolled crackers 1 qt. oysters 1 c. melted butter Pepper and salt 1 c. boiling water 1 c. milk Pour the melted butter over the crackers. Alternate a layer of oysters and a layer of crackers until all is used. Sea- son with pepper and salt. Moisten with milk and boiling water. 10 THE EAST MILWAUKEE COOK BOOK. Fish Chowder. Cut three or four slices of salt pork into strips and fry them in an iron kettle ; skim out the pork, leaving the fat. Put into the kettle alternate layers of fresh cod, slices of potato and onions, fried pork, and Boston hand crackers, split Season the layers with salt and pepper. Cover the whole with boiling water, or water and milk. Boil slowly about one hour. Fried Oysters. Choose large oysters, drain them on a cloth and dip into beaten eggs. Roll in fine cracker dust and fry until brown in hot butter. Season with salt and pepper. Some prefer part lard for frying. Serve very hot. Oyster Croquettes. Yt. pt. raw oysters 3 T. cracker crumbs Yz pt. cooked veal 2 ^^^ yolks 1 heaping T. butter Chop the oysters and veal very fine. Soak the crackers in the 03^ster liquid and mix all together in shape. Dip into beaten ^%g. Roll in cracker crumbs and fry in hot lard. Pickled Oysters. Put your oysters into a kettle. If they have not sufficient liquid, add some water, and boil them until they are done. Take out the oysters and throw them into cold water. Strain the liquid and put back into the kettle. Add vinegar and salt to taste. Sprinkle the oysters with allspice, cloves, mace and whole pepper. Pour the liquid over them and cover until cold. Salmon Sandwich. 1 can salmon Vinegar 1 T. horse-radish Parsley, cut fine Mustard, prepared Salt To one can salmon add the other ingredients. Mix thor- oughly. Spread wheat bread with butter and lettuce leaf and apply above mixture. THE EAST MILWAUKEE COOK BOOK. 11 Salmon Loaf — No. 1. 1 can salmon 1 c. bread crumbs 1 T. chopped parsley 3 eggs 3 T. melted butter 5^ t. salt Grease the mold and steam one hour. Make a cream sauce and add all salmon juice. Flavor with catsup and lemon juice. Very good served with potato chips. Salmon Loaf — No. 2. 1 can salmon 4 T. melted butter 3 eggs, beaten light ^ c. cracker or bread crumbs Mix the salmon, eggs, butter, and cracker or bread crumbs to a smooth paste. Steam one hour and serve with the fol- lowing sauce: Sauce. 1 small T. flour 1 T. butter Yi c. sweet milk 2 T. catsup Pepper ad salt to taste 1 ^^% (well beaten) Thicken milk with the flour and add the butter, catsup, pepper, and salt. Just before taking up, add the well beaten ^%%, boil a minute, and pour over loaf. Salmon Loaf — No. 3. 1 can salmon 2 beaten eggs Yt. t. mince parsley Y^ c. cracker crumbs Yi t. onion Pick out bones of the salmon and flake fine with a fork. Add pepper and salt, parsley and onion, eggs and cracker crumbs. Butter a baking powder can, fill with the mixture, cover and steam in hot water for one hour. When done re- move from can and cut in slices. Serve with white sauce. Steamed Salmon. 1 can salmon 1 c. cracker dust or crumbs 4 t. melted butter Pepper and salt Parsley, minced 4 well beaten eggs Pick over and chop salmon fine and add butter, parsley, cracker dust and seasoning. Rub smooth and add the well beaten eggs. Butter a mold and steam one hour. TPIE EAST MILWAUKEE COOK BOOK. Lincoln Dry Cleaners M. RIECK, Proprietor Ladies Garments of the most delicate textures carefully cleaned. Gentlemen's Pressing Rate, $1,50 per month. Phone Lake 3427 580 DOWNER AVE., Corner Belleview M. A. McKENNEY & CO. FLORISTS You are cordially invited to visit our new store at 1 1 3 WISCONSIN STREET o/^e-^^a^^C^C^^y^ / Where Quality is Paramount '^^G^^'Jiy ^^^ SENG Company 247 Farwell Ave. 1327 Downer Ave. |J__,_ \^^ ^ A r / Rfkat Protect the Health of Yourself and your Family by nave \^^ J / UC9I. Buying only the Best of. Everything in iy MEATS and GROCERIES O nVl Y 't is the cheapest in the end __yaU WILL BE =Tk iATI5FIEB QUALITY ^-fi) SERVICE 5TREI55GUTH - PETRAN ENGRAVING CD. WEST WATER S.WELLS PHONE GRANO ISEO. — MILWAUKEE - THE EAST MILWAUKEE COOK BOOK. , 18 Salmon Timbales. V/2 lb. salmon, cooked 3 t. salt 1 pt. cream >4 t. pepper 1 c. stale bread Nutmeg or mace y^ c. butter 4 eggs 3/2 c. mushrooms For a quart mould or a dozen small moulds use one and one-half pounds of salmon. Cook salmon and let cool. Free from bones and skin. Canned salmon may also be used. Put bread and cream together and cook until smooth. Chop, pound and sift the salmon and add the seasoning. Mix all ingredi- ents, except the eggs, and let cool. Then add the beaten eggs. Pour the mixture into small moulds or cups and set them into a pan containing hot water and bake thirty minutes. Turn them out on a hot platter, put a sprig of parsley in the center of each and pour about them cream or Bechamel sauce. Shrimps in Tomato Cases. 1^ c. shrimp 1 c. soft bread crumbs 6 medium sized tomatoes J4 c- cream 2 T. butter Salt 2 slices onion Paprika Break shrimp into small pieces. Prepare tomatoes, by cutting in halves, removing the pulp, and inverting on a sieve to drain. Melt butter in a sauce pan, add onion slices and brov^n them slightly, then remove and add tomato pulp. Cook this until reduced to one-half, and add the bread crumbs. When thoroughly mixed remove from fire and add cream, the shrimps and a good seasoning of salt and paprika. Fill the tomatoes, cover with buttered crumbs and bake quickly until browned. Serve either on lettuce or rounds of bread sauted in butter. Baked Fish with Tomato Sauce. Place the fish in the dripping pan with salt, pepper, small lumps of butter, and three tablespoons of tomato catsup (or strained canned tomatoes) poured over the top. Just before baking, add a little boiling water, baste frequently while bak- ing. A four pound fish must bake one hour. When tender and nicely browned, remove carefully to a warm platter and make the following sauce : 14 THE EAST MILWAUKEE COOK BOOK. Tomato Sauce. Add to the boiling water in the dripping pan enough water to make the required quantity of sauce. With a four pound fish you will have almost enough to fill an ordinary sized gravy boat. Thicken with flour stirred smooth with water to thin gravy, and add two tablespoons of strained canned tomatoes, two tablespoons tomato catsup, one of Worcestershire sauce, the juice of half a lemon, and salt and pepper to taste. The canned tomatoes may be omitted by adding more catsup. Cook several minutes, stirring constant- ly and serve very hot. Turbot. White fish Bunch of parsley 1 qt. milk Little nutmeg % lb. flour 1 t. salt 5 small onions 54 c. butter y^ t. white pepper 2 tgg yolks Sprig of thyme Steam a white fish, five pounds or less. Pick out all bones and season lightly with pepper and salt. Mix the milk, flour, finely chopped onions, thyme, parsley, nutmeg, salt and white pepper and put over a quick fire until it becomes a thick paste. Take from fire and stir in butter and yolks of eggs and mix well together. Pass through a sieve. Put some of the strained sauce into a baking dish, then a layer of fish and another of sauce, and so on. until fish and sauce are used up. Pour sauce on top and sprinkle lightly with bread crumbs and grated cheese. Bake one-half hour. THE EAST MILWAUKEE COOK BOOK. 15 MEATS. Baked Ham with Sherry Wine. Spread a slice of raw, smoked ham one-half inch thick, on both sides with dry mustard, cover with one-fourth cup brown sugar. Put into baking dish, add Sherry wine one- half inch deep. Bake about one hour and baste from time to time with a little water. Baked Hash. Cut up small, any kind of cold, fresh meat. Add to it, about one-third the quantity of bread crumbs, with a lump of butter, cut up, a little chopped onion, pepper and salt. Mix well and put in a baking dish. Cover with milk and let it soak until the bread is perfectly soft. Stir well together and bake. If you have gravy on hand, it will answer as well as butter, in preparing this appetizing breakfast dish. Beef Tongue a La Jardiniere. Boil a fresh beef's tongue one hour. Skin and lay in your roaster, upon a layer of vegetables, cut in dices — carrots, turnips, celery, potatoes, peas, beans, and if you can get them, button onions and small round tomatoes. Pour over the above some of the Avater in which the tongue was boiled; cover and cook slowly two hours, if tongue is large. Remove the tongue, keeping it closely covered and hot, while you take out the vegetables with a skimmer. Thicken the gravy with brown flour. Place tongue on dish, arrange the vegetables about it, and pour some of the gravy over all, serving the rest in a sauce-boat. Casserole Roast. 3 or 4 lb. rump of beef 1 c. onions 1 slice salt pork 1 c. celery 1 c. carrots A few pepper corns 1 c. turnips 2 c. water or stock Fry out the pork, brown the meat on both sides in the fat. Cut the vegetables in small pieces. Place meat into casserole with the vegetables around it, pour on the water, cover and cook three hours. 10 THE EAST MILWAUKEE COOK BOOK. GAS STOVES AND FURNACES qQillTy Tin Shop 692 Oakland Ave. Phone Lake 3135 Furnace Work A Combination: — A. J. GAHN'S Selected MEATS and a Good System of Cooking. 700-702 OAKLAND AVENUE Phone Lake 959 \ Office** East Milwaukee Service J ''=^^' J^^nn^D^M* ^' ( Residence ' ^^ ^'^^ ^- ^' Burano, Italy Appenzell, Switzerland Florence, Italy Arnold 2^issl IMPORTER of exclusive Linens and rare Laces made in the school of Queen Marguerite of Italy. U. S. Office and Stockroom: 1030 Wells St., Milwaukee, Wis. Expert cleaning of real Laces and fine Linen. Compliments of DR. ARNOLD A. BLOCK THE EAST MILWAUKEE COOK BOOK. Caviar Bouchees. While there is no caviar that is not salted, the best varieties contain much less than the cheaper. Best of all varieties is the Malossel, which means in Russian, little salt. As it is so delicate, it is put up in tin boxes and kept in cold storage. In Russia, it is served w^ith chopped onions or pars- ley and a bit of lemon as an appetizer. Here there are varia- tions in its service, one of the nicest ways being the follow- ing: Spread fried circles or fingers of bread with a thin layer of caviar. In the center place a large olive with the stone removed and the cavity filled with minced red peppers. Hold olive in place with a few drops of mayonnaise dressing and put tiny dots of same about border. Chicken a La Mode de Bresse. 2 small chickens, cut in pieces 1 c. bouillon 2 T. butter 1 pt. thick cream 1 onion 2 egg yolks Salt 1 small can mushrooms Pepper Parsley Put the chickens and butter into a saucepan and cook until browned. Add the bouillon, onion and parsley, and season well. Let cook for one hour. A quarter of an hour before serving, take out the parsley and onion and add the mushrooms. After the mushrooms have cooked for ten min- utes, put in the cream and allow it to heat without boiling. Thicken with the yolks of eggs beaten up, stirring them in slowly. Serve on toast. If desired, add a little lemon juice or slice of a lemon. This is enough for eight persons. Creamed Chicken. 3 43^-lb. chickens 1 can mushrooms 2 sweet breads 3 qt. cream or milk 12 T. butter 15 T. flour Boil chickens and sweet bread. When cold, cut up as for salad. Melt butter and flour together and pour hot cream over this. Stir until it thickens. Flavor with a little grated onion and a very little nutmeg. Season highly with black and red pepper and salt. Put a layer of prepared chicken in a baking dish, then a layer of dressing and so on, until the dish is filled. Then cover with bread crumbs and a few pieces of butter. Bake fifteen or twenty minutes. This will serve twenty-five people. 18 THE EAST MILWAUKEE COOK BOOK. Chili Con Carne. I'lb. chopped beef . 1 can tomatoes 2 good sized onions 1 can kidney beans Pepper Celery 1 t. Chili powder Salt Brown the onions in butter. Add the beef and a little water. Then add the tomatoes, kidney beans, celery, salt, pepper, and chili powder. Chili Con Carne. 1 lb. beef, mostly lean 1 pt. red kidney beans 1 c. sifted pulp of sweet red 1 clove peppers Garlic Cut the beef into one-half inch cubes and broil until brown on all sides. Add the pulp of sweet peppers, which have been boiled until soft, in water enough to float them. Remove skin and seeds before sifting. Add the clove, the beans and the garlic, crushed with a fork. The best results are obtained by using dried beans, which have been soaked in cold water for a day or more and allowed to simmer in clear water until tender. The canned beans may be used if more convenient. Cover closely and simmer until meat begins to fall apart. Serve with corn bread, baked crisp in very thin sheets. Chicken Saute a La Bordelaise. 2 small chickens 3 onions 16 small potatoes 54 ^b. butter 6 medium-sized artichokes 1 pt. bouillon 6 carrots 1 small piece garlic Pepper Parsley Salt Cut chickens into pieces and brown in two-thirds of the butter. Rub the sides of the pot, or casserole, with the garlic. Pare the potatoes and cook them slowly in the rest of the butter. Prepare the artichokes by letting them cook twenty minutes in boiling water with a little salt. Drain off the water add a large piece of butter and let them simmer until served. Boil carrots until soft. Cut the onions into slices, soak in a little milk, roll in flour and fry so that each piece will be separate. Wash the parsley and dry, then dip into boiling lard until crisp. Place the pieces of chicken on a platter garnished with the vegetables and serve gravy sepa- rately. THE EAST MILWAUKEE COOK BOOK. 19 Chicken Pie. Cook the chicken until quite tender. Add plenty of butter, salt and pepper. Make a good, rich crust of baking powder biscuit dough, and line the sides of a pudding dish with this crust. Place the chicken into this with at least one quart of liquid in which it was boiled. Cover with crust and bake. When done, cut a round hole in the center of crust and remove the piece. Pour in balance of gravy, which is thickened with a little flour dissolved in a little cold water, and return crust. It is then ready for the table. Chop Suey — No. 1. 2 large onions V/i lb. chopped meat 1 heaping T. drippings 1 qt. tomato sauce Fry the onions in the drippings. Add the chopped meat (veal, pork and beef). Simmer ten minutes. Parboil in salt water, noodles made of two eggs. Add these to the meat. Pour over this the tomato sauce. Season to taste. Allow to simmer one-half hour. Then place in baking dish and bake one-half hour. Chop Suey — No. 2. 1 lb. round steak Onions 1 c. cooked rice Pepper 1 c. cooked macaroni Salt 2 c. strained tomatoes Grind the steak in a meat grinder and brown in frying pan. Add the tomato sauce, then rice and macaroni. The amount of onions used depends on one's tastes. Season and serve hot. Goulash. Use one pound chopped beef. Brown six small onions in butter. Add a bunch of English celery and boil one can tomatoes with this mixture. Make noodles out of one ^gg, boil in salt water and drain. Add this to first mixture with salt and cayenne pepper to taste. Then bake for one-half hour. Baked or escalloped potatoes go very nicely with this. 20 THE EAST MILWAUKEE COOK BOOK. Test Your Plumbing by Smoke. MILLER & STRUCK Practical Plumbers and Gas Fitters ELstimates Furnished on all kinds of Plumbing Repairing Prompdy Attended To All Kinds of Water Meters 495 Murray Ave. phone Lake 480 Letcher's Shoe Store 699 Oakland Ave. Shoe and Repair Shop Phone Lake 1805 Y G. ELSHOFF CUSTOM TAILOR Cleaning, Pressing, Repairing and Dyeing a Specialty 370 HARTFORD AVENUE Phone Uke 3284 X FRED. HARDTKE Quality Meat Market Best Meat at Lowest Prices Deliver Any Place on East Side East MiWaukee Service 372 HARTFORD AVENUE Phone Lake 1467 Do Not Forget Dave Frumerman When Those Old Shoes Need Repairing 368 HARTFORD AVE. Ritzer Brothers Fancy Groceries and Fruits PARK PLACE. Cor. Murray Ave. Telephones Lake 1458-1459 Murray Ave. Tailoring Co. Ladies' & Gent's Suits Made to Order Cleaning, Dyeing, Pressing, Repairing, Re- modeling, etc. at Reasonable Prices 6 1 2 MURRAY AVE. Phone Lake 3673 M. L. Christiansen Fresh Cut Flowers, Plants and Floral Designs 412 PARK PLACE Tel. Lake 722 H. lESSEN, CATERER Weddings. Receptions, Dinners, Banquets, etc. Served Up-to-date at Reason- able Prices 1 181 MARTIN ST. Phone Main 1 1 23 READ FRAU CRETE'S Good german recipes in the Mil- waukee Sonntagspost's Womens page every Sunday. Subscribe today, Grand 500 THE EAST MILWAUKEE COOK BOOK. 21 Filled Cabbage. 1 head cabbage 5^ lb. pork, chopped 1 lb. round steak, chopped Seasoning for meat Boil cabbage in salt water for one-half hour. When cool, put in double boiler one layer boiled cabbage and one layer chopped meat until boiler is filled, having last layer of cab- bage. Boil about three hours. When ready to serve put on platter, pour over following sauce and garnish with parsley: Sauce. Butter size of walnut boiled in 1 T. flour 1 c. clear water 1 c. water that cabbage was Brown the butter, add the flour and the water. Boil until it thickens. When serving, cut same as cake. Ham and Noodles. Chop ham fine. Make layers in dish alternating with boiled noodles. Cover with the following: 1 pt. milk, three eggs, salt and pepper, lemon juice. Bake in oven one hour. Ham Mousse. 2 c. cold boiled ham 54 c. cold water 2 t. prepared mustard 34 c. boiling water Few grains cayenne Yi c. heavy cream 1 T. granulated gelatine Chop boiled ham fine with the mustard and cayenne. Soak the gelatine in cold water three minutes, then dissolve in the boiling water and add to the ham. When well mixed,* add cream, beaten stifif. Turn into mold, chill and garnish with asparagus and pimento. Serve with mayonnaise dress- ing. Hasenpfeffer. Use either rabbit or beef. Put the meat in a stone jar and cover with a mixture made of equal parts of vinegar and water. Add to this one small onion, salt, pepper-corns, cloves and one bay leaf. Let the meat remain in this brine for two or three days. Then remove and brown in butter. Turn it often and add gradually some of' the liquid. When done, add a cup of rich sour cream and three or four ginger snaps to the gravy and serve hot. THE EAST MILWAUKEE COOK BOOK. Jellied Veal Tongue. ^ doz. veal tongues Salt Vinegar Whole pepper Onion Cloves % bay leaf Wash the veal tongues and boil in enough water to cover. Add one-third as much vinegar as water, an onion, bay leaf, salt, whole pepper and cloves. When tender remove tongues and strain liquid through cheese cloth wrung in cold water. This will remove grease and spices. When tongue is cold enough to handle, skin same and cut once lengthwise. Ar- range in a bowl and add the strained liquid and set aside for one day to form a solid jelly. Meat Cakes. Use cold meat, chopped and seasoned with salt and pep- per. Put a spoonful of egg batter on the griddle. On this put a spoonful of chopped meat. Cover with batter. W^hen browned on one side, turn and brown on other. Serve hot. Rechauffe. Chop two kinds of any kind of cold meat, very fine, and stir in one-half teaspoon of mustard, a cup of milk, a little flour, butter the size of a walnut, pepper and salt. Put in pan and keep stirring until it boils, being careful not to burn it. Spread over triangular half slices of toasted bread. Sweet-sour Tongue. Boil fresh beef tongue three to four hours with a few pepper corns, bay leaves, onions, and salt. When done lay in cold water ten to fifteen minutes. Remove skin and cut in thin slices. Strain stock and thicken with flour. Add four to five ginger snaps dissolved in one-half cup vinegar, one- fourth teaspoon ground cloves, one-fourth teaspoon cinnamon, salt and pepper to taste. Add sliced tongue to gravy, let come to a boil and remove from fire. Raisins and blanched almonds may be added to gravy when serving, if desired. THE EAST MILWAUKEE COOK BOOK. 23 Veal Croquettes. 2 oz. butter 2 c. cold, finely cut veal 1 onion Thyme Nutmeg Parsley Rind of a lemon Salt and pepper 1 well beaten egg 3 T. cream Put butter into a sauce pan. Mince and fry the onion and the veal. Soak a slice of bread in water and squeeze dry and add thyme, chopped parsley, nutmeg, rind of the lemon, salt and pepper. When heated, take from fire and add the cream and the well beaten egg. Mix thoroughly and set away to cool. When cool make into little rolls and dip in beaten egg. Fry in boiling fat. Veal Loaf. 3 lb. veal 1 c. rolled crackers ' }i lb. salt pork 3 eggs Sage Pepper Bake in a loaf three hours in a slow oven. 24 THE EAST MILWAUKEE COOK BOOK. C. SOUTHCOTT & SON TAILORS Phone Lake 2972 ] 30 FAREWELL AVE. JIS NEAR TO YOU AS YOUR TELEPHONE All Kinds of Re-lining, Altering, Dry Cleaning and Pressing of Ladies' and Gents' Work. OUR MOTTO- QUALITY, WORKMANSHIP, PROPER CARE, REASONABLE PRICES. IVe have daily Auto Deliver^ in East Milwaukee. THE EAST MILWAUKEE COOK BOOK. VEGETABLES. Baked Pork and Beans. Soak one quart of beans in cold water over night. In the morning, put them in fresh, cold water and simmer until soft enough to pierce with a pin, being careful not to let them boil until they burst. If you wish, boil one onion with them. When soft, turn them into a colander and pour cold water through them. Place them in a bean pot. Pour boiling water over one-fourth pound of salt pork, half fat and half lean. Scrape the rind until white. Cut the rind in one-half inch strips and bury the pork in the beans, leaving only the rind exposed. Mix one teaspoon salt, one teaspoon mustard, and one-fourth cup molasses in a cup. Fill the cup with hot water and when well mixed, pour this over the beans. Add enough more water to cover the beans. Keep covered with water until the last hour, and then lift the pork to the surface and let it become crisp. Bake eight hours in a moderate oven. Baked Mashed Potatoes. 2 c. mashed potatoes (cold) 1 c. milk or cream 2 T. melted butter Salt 2 eggs Pepper Stir butter well with potatoes, add eggs, beaten stiff, then cream. Season to taste. Beat mixture well, place in greased pudding dish and bake in quick oven until brown. Serve hot. Escalloped Potatoes. 1 qt. cold, boiled potatoes Yi c. bread crumbs 1 pt. thick cream sauce Salt and pepper Slice the potatoes into thin slices. Butter a dish and put in alternate layers of sauce and potatoes, seasoning potatoes with salt and pepper. Cover last layer of same with bread crumbs. Dot with butter and bake twenty minutes. Escalloped Onions. Use cold boiled onions. Put into a buttered baking dish a layer of onions, salt, pepper, breadcrumbs, and pieces of butter, and so on until the dish is filled. Pour over all a little cream or milk, and bake twenty minutes. 2G THE EAST MILWAUKEE COOK BOOK. Fried Tomatoes. Pare tomatoes that are not too ripe. Slice them rather thick, and dip them into bread crumbs. Fry in butter until richly browned. Sprinkle with a little salt. They are delicious. Italian Macaroni. 1 lb. beef 3 or 4 cloves 2 stalks celery Salt Sprig of parsley >^ or 1 lb. spaghetti or Carrot macaroni Use of the round of the beef, or any part good for stews. Boil all ingredients, except the macaroni, three or four hours, with only enough water to stew down to a rich gravy. An hour before serving, boil the macaroni in plenty of water and salt. When done, drain and put on a platter and dress with the strained gravy. Serve with the meat. Macaroni. 34 lb. macaroni 1 T. butter 3 pt. boiling water 1 T. flour \y2 c. hot milk 1 t. salt % c. cracker crumbs 1 c. melted butter Break the macaroni into three-inch pieces and put into the boiling water. Boil twenty minutes, or until soft. Drain in a colander and pour cold water through it to prevent stick- ing. Cut into inch pieces. Put into a baking dish and cover with a white sauce made with the hot milk, butter and flour. Add the salt. Mix one cup melted butter with the cracker crumbs and sprinkle over top. Bake to a light brown. Noodle Pancake. For one soup-plateful boiled noodles, take one egg and two tablespoons milk. Mix all well, and add a little flour. Fry in plenty of butter until light brown on both sides. Turn it on a cover. Serve with sugar and cinnamon. THE EAST MILWAUKEE COOK BOOK. Stuffed Celery. Wash crisp stalks of celery. Dry and fill with cream cheese mixed with mayonnaise dressing to the consistency of cottage cheese. Add finely chopped green peppers and fill the grooves with it. Add a few grains of Cayenne, if desired. Small pieces of pimento on top are pretty. Serve with soup. Spanish Rice. 1 c. mashed rice 54 c. butter 8 c. boiling, salted water 1 small can tomatoes Salt 1 small green pepper Paprika Drop rice gradually into the boiling, salted water. Boil one-half hour or until tender. Add the butter, tomatoes and the green pepper, chopped fine. Season well with salt and paprika and bake in buttered pudding dish one-half hour. 28 THE EAST MILWAUKEE COOK BOOK. Automatic Cooking with Gas Crowded into the busy life of the modern woman are so many demands upon her time that she is becoming greatly interested in so-called automatic cooking. Automatic cooking makes it possible to place the various dishes composing the dinner into the oven all at the same time, light the gas, set the time clock, and several hours later, everything is ready to serve. The cook- ing has been going on while the housewife has been absent at the club or shopping or attending to her other household duties. THE AUTOMATIC GAS RANGE WORKS WHILE YOU PLAY The automatic gas range has an insulated oven. No heat es- capes into the room, your kitchen remains cool and comfort- able. Cooking odors are all retained in the oven. It is eco- nomical to operate because it cooks with stored up heat. START YOUR SIX O'CLOCK DINNER AT 2 P. M. IF YOU WISH. Put everything into the oven at once, set the clock, light the gas and then forget it until time to serve. That is the big advantage of the automatic oven. Can Be Used As An Ordinary Oven Too. Certain foods are better baked in the direct heat of the ordi- nary gas oven. Your automatic oven can also be used as a direct oven — no trouble to change. Its broiler and top burners are the same as an ordinary gas range, which for speed, eco- nomy and convenience never have been surpassed. Automatic cooking can be done better and cheaper with gas. Besides tl^e advantage of being able to use your automatic gas oven in the ordinary way, there is the GREAT ECO- NOMY of gas for cooking. IF YOU ARE INTERESTED IN AUTOMATIC COOKING SEE THE AUTOMATIC GAS RANGE. MILWAUKEE GAS LIGHT COMPANY THE EAST MILWAUKEE COOK BOOK. 29 SALADS. Apple Salad. 1 qt. fine!}' cut apples ;4 c. French dressing 1 pt. water-cress 6 stuffed olives 1 Neufchatel cheese The watercress is picked from the stems and mixed with the apples and placed in a salad bowl lined with shredded lettuce. Rub the cheese through a strainer or a fruit press. Spread over the top, and serve with the French dressing or mayonnaise. Garnish with stuffed olives, cut into three rings each. A Good Salad. 1 can peas 1 c. meat (veal or chicken 1 c. chopped table celery preferred) 1 c. nuts (chopped walnuts best) Mix with French or boiled dressing. Very nice served on three slices of tomatoes and decorated with parsley and sliced green peppers. A Good Salad. Cook 4 eggs until hard, chop fine ; add chopped celery and a can of small peas and a little finely chopped green pepper. Serve with boiled dressing on lettuce or endive. French dressing may be added if desired. American Chop Suey. Take one package of spaghetti and boil in salt water until tender. One pound of chopped beef browned with a little grated onion. Two cups of tomatoes. Let them come to boiling point with one teaspoon of allspice. One can of to- mato soup. Mix these together with red pepper to season. Bake in moderate oven for two hours, increasing heat to brown. Bean Salad. Boil beans in salt water till tender, and drain. Now add weak vinegar, pepper and salt, if necessary, and finely chopped onion. Lastly, add bacon drippings. If more vinegar or salt is required, it may be added to suit one's taste. Serve hot. 30 THE EAST MILWAUKEE COOK BOOK. Banana and Apple Salad. 4 bananas 5^ c. French dressing 5 apples 5 c. shredded lettuce ^ c. peanut butter Line a bowl with lettuce. Slice bananas and apples and mix. Put on lettuce. Mix peanut butter with the dressing and pour over all. Beet Salad. 2 c. chopped, boiled beets 1 c. chopped celery Mix with mayonnaise. Cabbage Salad. Shred small head of cabbage and add one onion cut fine. Add pepper and salt to taste, also half teaspoon of sugar. Now take y2 cupful equal parts vinegar and water and about three tablespoons bacon drippings. Boil this up and pour hot over the cabbage. Mix well and serve immediately. Cherry Salad. 1 lb. black cherries ^ c. mayonnaise or French 10 almonds dressing Hearts of lettuce First wash and pit the cherries. Blanch and cut the al- monds into four pieces while they are warm. Insert a piece of the almond where the stone of the cherry was. Serve on the lettuce. Cover with the dressing. White or black cherries may be used and they may be filled with seeded raisins, if so desired. Chicken Salad. 2 c. cold chicken Pepper \y2 c. finely chopped celery 1 c. mayonnaise dressing 1 t. salt Cut the cold chicken into small squares and mix with the celery, salt, pepper, and half of the dressing. Serve on shred- ded lettuce Avith the rest of the mayonnaise dressing on top. This salad may be garnished with hard-boiled eggs, cut into six pieces, or with sliced olives, capers or chopped parsley. THE EAST MILWAUKEE COOK BOOK. 31 Celery Salad. Boil a celery root until tender. When cold peel and cut into cubes. Cut four hard-boiled eggs into cubes and mix with mayonnaise. Cream Dressing for Cold Slaw. Two tablespoons whipped sweet cream, two of sugar, and four of vinegar. Beat well and pour over cabbage, previously cut very fine and seasoned with salt. Cottage-Cheese Salad. 1 lb. cottage cheese 6 stuffed olives 2y2 T. finely cut chives >^ c. dressing 2 T. pepper or parsley 3^ c. shredded lettuce 1 t. salt Mix the cheese, chives, peppers and salt together. If too dry, add cream. Mash until smooth. Line a bowl with the lettuce and pile the cheese in center. Add the olives, cut into rings, and sprinkle with parsley and paprika. Cucumber Salad. Peel and slice cucumbers. Add good handful salt and also water to just about cover. Let stand several hours. Drain and squeeze out the salt water well from the cucum- bers. Add equal parts vinegar and water to just cover, onion cut fine, a little sugar, more salt if necessary, and season well with pepper. Daisy Salad. 4 hard-boiled eggs 1^ c. shredded lettuce leaves Yi c. French dressing or water-cress Cut the eggs into halves the long way and remove the yolks. Mash the yolks through a strainer and cut the whites into narrow stripes. Put a little lettuce on each place, place about a teaspoonful of the yellow right in the center and arrange the pieces of white around the yellow so as to make it look like a daisy. Serve with French dressing. THE EAST MILWAUKEE COOK BOOK. HeaxII Good Groceries The Albert Heath Co. GROCERS CBi BAKERS iiiiiiiiiiiiiiiiiiii iiiiiiiiiiiiiiii iiiiiiiiiiiiiii iiiiiiiiiiiiiiiii West 4590 Lake 791 2027—2029 Wells Street 597 Downer Avenue Fancy Fruits and Vegetables My Shopping Place is at MUELLER S 6LIENKE DRY GOODS COMPANY 1484 to 1488 Green Bay Ave. and 1527 to 1531 Vliet St. There Is Where You Get the Square Deal Theo. C. Froemming 1288 Humboldt Avenue THE EAST MILWAUKEE COOK BOOK. 33 Dutch Salad. 5 T. ham 3 t. onion 2 T. vinegar 1 t. sugar 1 t. salt Pepper Wash the lettuce leaves and lay in cold water. Cook the ham or bacon fat and onion for three minutes. Add the vine- gar, salt, pepper, sugar and two tablespoons of cold water. Drain and shake the lettuce, put into a bowl, and pour over the hot dressing. Serve at once. Fish Salad, Jellied Tomato Border. Canned fish or cold, boiled 1 T. onion juice halibut or haddock 2 T. finely chopped parsley 1 c. cold rice 3 c. lettuce 1 c. cut celery Peppers or olives 1 c. mayonnaise Mix the rice, celery, half the mayonnaise and the onion juice together. Place fish on lettuce leaf with rest of mayon- naise. Garnish with tomato jelly cubes, parsley, peppers or olives. Horse-Radish Salad. 33^ c. cold, diced beets Yi c. French dressing 1 c. cut onions Yi c. chopped, sweet pickles Yz c. strong, grated horse- Shredded lettuce radish Line a bowl with the lettuce. Cover with the beets. Mix the onion, horse-radish and French dressing and put two table- spoons in the center and the rest around the edge of the beets. Sprinkle with the chopped sweet pickles. Serve with cold meat. Marquise Salad. 2 firm tomatoes 2^ T. olive oil Y\ c. cut onion Lettuce leaves Yz c. cut parsley French dressing Wash and pare the tomatoes and cut into halves. Mix the onion, parsley and olive oil together and let stand for two hours. To serve, line a bowl with lettuce, place the tomatoes and one tablespoonful onion and parsley mixture on each. Pour over French dressing. Serve very cold. THE EAST MILWAUKEE COOK BOOK. Neufchatel-Cheese Salad. 1 Neufchatel Cheese 3 T. tart jelly 2 c. shredded lettuce Salt French dressing Paprika Line a bowl with lettuce. Press the cheese through a wire strainer over the lettuce, or mix the cheese with season- ing and a little top milk into small balls, and paprika, and garnish with small pieces of jelly. Serve with French dress- ing in a separate dish. Pineapple Salad. A slice of pineapple on a lettuce leaf with one-fourth of a banana cut lengthwise. One strip of pimento put over crosswise. Then a spoon of mayonnaise dressing. Sprinkle with chopped walnuts. A Good Mexican Dish — Postre de Manzanas : Take a goodly portion of Roquefort cheese and about one-third as much butter, and rub them together until they are thoroughly mixed ; then add a dessert spoon of French cognac or just enough to moisten the mixture. Peel russet apples, core and slice the round way, rather thick, and over each slice spread the cheese. Serve with black cofifee. Potato and Celery Salad. 1 qt. boiled potatoes, diced 2^^ T. vinegar 1 c. finely cut celery 1 t. salt y2 c. cut onion Spk. pepper 3 T. finely cut parsley 1]^ c. boiled dressing 2 c. shredded lettuce Put all the ingredients into a bowl, except the lettuce and the boiled dressing. Mix well. Line a salad bowl or a chop plate with the lettuce. Pile the salad in the center, cover with the dressing and sprinkle with one tablespoonful of pars- ley. A hard-boiled ^%^ may be used by chopping the white fine and sprinkling it around the edge of the salad, and rubbing the yolk through a wire strainer. This makes a very tasty salad. THE EAST MILWAUKEE COOK BOOK. 35 Prune Salad. 2 doz. large primes J/^ c. mayonnaise or French 1 Neufchatel cheese dressing 1>4 T. peanut butter Yi t. salt Shredded lettuce Wash the prunes and let stand in cold water all night. Heat up, cool and dry on tissue toweling. Mix the cheese, peanut butter and salt, and if too dry to form into balls, add cold milk and stufif into the prunes. Press together or leave open showing filling. Serve on lettuce leaf with either dress- ing. Raisin and Apple Salad. 1 c. selected raisins 2^ c. lettuce Ya, c. lemon juice 1^ c. cream mayonnaise 2 c. apples Y glass of red jelly Wash and dry the raisins. Add the lemon juice to the chopped apples. Line a bowl or plates with shredded lettuce, and pile the raisins and apples in the center. Cover with the mayonnaise. Serve with Neufchatel cheese balls and garnish with tart red jelly. Red Cabbage Salad. 1 c. cut celery 2]/^ T. vinegar 2^ c. red cabbage 1 t. salt 2y2 T. olive oil Paprika Shredded or whole lettuce Pepper leaves Prepare the celery and the cabbage and place in cold water for an hour. Drain, and dry with cheese cloth. Mix the celery and cabbage together and serve on lettuce leaves with dressing. Rice Salad. 4 c. rice Yi c. French dressing y^ c. chopped carrots or beets 1 c. mayonnaise dressing 2 c. water-cress 2 T. onion 5 olives Pile rice in the center of the dish, lined with lettuce. Place vegetables around, then a circle of rice, with watercress or lettuce around the edge. Pour on French dressing with grated onion and garnish. Serve with mayonnaise. 36 THE EAST MILWAUKEE COOK BOOK. Downer Hardware & Electric Shop 587 Downer Avenue Telephone Lake 3887 MILWAUKEE WE HAVE A FULL LINE OF KITCHEN UTENSILS AND ELECTRIC APPLIANCES, PERCOLATORS, ETC. WE ARE AGENTS FOR THE "GAINADAY" ELECTRIC WASH MACHINE The Best on the Market Make Us Prove This 30 DAYS FREE TRIAL \ 1 i^VS(\KV\\l \\4 c. lettuce Yi c. mayonnaise Add the salt and one-half the mayonnaise to the chopped spinach. Mix well and take a spoonful and cover the yolks. Then roll in the finely chopped whites of eggs. Sprinkle wath peppers or parsley. Serve on the shredded lettuce with may- onnaise between balls. Parsley may be used instead of chopped peppers, if desired. String Bean Salad. 1 qt. string beans White pepper 13^ T. chopped onions Paprika y2 t. salt XYa T. olive oil Shredded lettuce 1 T. vinegar Set the string beans aside until cold after they have been cooked, drained, and rinsed in cold water. Chop the onion, cover with olive oil and let stand for two hours. Add the salt, pepper, paprika and vinegar. Line a bowl with lettuce, put in the beans and pour over the dressing. Stuffed Pepper Salad. 3 green peppers 1 t. curry powder 2 c. cold boiled rice 5 stuffed olives 43^ T. finely chopped peppers Yx c. mayonnaise dressing 2Y2 T. grated onions Shredded or whole lettuce leaf Peppers should be the long, thin kind. The tops are cut off at the stems and the ends chopped fine. Remove the seeds and white fibre. The chopped peppers are added to the rice with the onion, curry powder and dressing. Mix well and fill the peppers, pressing the mixture in firm. Set in a cold place. Line a boAvl with shredded lettuce and with a sharp knife, cut the peppers into quarter-inch rings and lay them on the lettuce. Mustard may be used instead of curry powder. Garnish the tops with the olives, cut into three rings each. THE EAST MILWAUXvEE COOK BOOK. 39 Tomato Aspic on Shredded Cabbage. 2 c. tomatoes 4 t. granulated gelatine 1 t. onion White pepper 1 t. salt Paprika 1 t. sugar Cook the tomatoes and onion for ten minutes. Add sea- sonings and strain. Soak the gelatine in one tablespoonful of cold water and add to the tomatoes. Stir until dissolved. Pour into cups and let stand until firm. Serve on finely shredded cabbage v^ith French dressing, Mayonnaise or boiled dressing may also be used. Garnish with green peas. A little more sugar may be added, if desided. Tomato with String Beans. 10 tomatoes Paprika 4 c. shredded lettuce >^ c. French dressing 43^ c. cold, string beans 1 c. mayonnaise dressing Yi c. cut onion 5 stufifed olives 2 t. salt Parsley Cut off the stem ends of the tomatoes. Remove the in- side and chill. Fill with beans, onions, parsley and French dressing. Garnish and serve with the sliced olives and may- onnaise dressing. Tongue Salad. Boil a fresh beef tongue. When cold, skin, slice and cut into cubes. Cut two stalks of celery into cubes. Also one can mushrooms, one small can pimento, two hard-boiled eggs cut into cubes. Mix with mayonnaise dressing. When boil- ing tongue, add an onion, a bay leaf and pepper corns. When tongue is cut into cubes squeeze juice of one lemon over it. Enough for twelve persons. Tuna Fish Salad. 1 25c can Tuna fish 1 10c bottle stuffed olives 1 c. English walnut meats 1 bunch celery 2 large green peppers Cut up the peppers, nut meats, olives and celery. Mix all with mayonnaise dressing, serve on a lettuce leaf and place a slice of hard boiled tgg on each. This amount will serve twelve people. 40 THE EAST MILAVAUKEE COOK BOOK. THE GRIDLEY DAIRY A Milk Plant Organized and Maintained Upon the Highest Plane of Efficiency and Perfection All of Our Milk is Pasteurized in the Most Modern and Efficient Way Distributors for KIECKHEFER'S CERTIFIED MILK AND CREAM GRIDLEY'S INSPECTED GUERNSEY MILK ALWAYS At Your Service Telephone Grand 4000 OUR AUTOS CALL EVERYWHERE DAILY DELIVERY TO EAST MILWANKEE PROMPT SERVICE QUALITY WORK Geo. J. Henninger GROCER IIIIIIIIIIIIIIIIIIIIIIIIIM 1045 OAKLAND AVE. Theo. Richter REAL ESTATE, LOANS AND INSURANCE FARM AND TIMBER LANDS 317-318 Gertnania Building Telephone Grand 1641 THE EAST MILWAUKEE COOK BOOK. 41 Tomato Aspic. Strain one pint of cooked or canned tomato ; add teaspoon salt, one saltspoon pepper, 1 teaspoon onion juice and ^ box gelatine. Soak for ^ hour, then bring to boiling point. Pour into small moulds which have been brushed with whites of egg; put on ice to harden. Serve on lettuce with mayonnaise dressing and parsley. Uncooked Sweet Dressing for Salad — Very Good. Yolks of 4 eggs well beaten, 2 cups XXXX sugar, juice of 2 lemons, 2 saltspoons salt ; beat sugar into beaten yolks, add lemon juice and salt. White-Bean Salad. 3y2 c. cooked, white beans 3^ c. boiled dressing 1 c. cut celery 4 T. chopped parsley ^ c. cut onions 1 sour pickle 1% T. oil Shredded lettuce 2 t. salt Cover the onion and parsley with oil and let stand for two hours. Mix the beans, celery, salt and onions together and serve on lettuce with dressing. Watercress may be used instead of celery. Boiled dressing may be substituted by mayonnaise dressing, if desired. Garnish with the sliced pickle. 42 THE EAST MILWAUKEE COOK BOOK. DRESSINGS. Boiled Salad Dressing. 2 eggs Piece of butter, size of an egg 1 T. prepared mustard 1 T. sugar y2 t. salt 3 T. vinegar Beat eggs well and add mustard, salt, and sugar. Beat well, then add butter and vinegar. Boil in double boiler, stirring continually until it thickens. When it cools, stir and thin with oil or cream. Dressing for Potato Salad. 1 heaping T. flour 1 T. butter 2 T. vinegar 2 c. water 2 eggs 2 c. chopped celery Salt Pepper Heat butter and flour, add vinegar and water, stirring constantly. Remove from fire, stir in well beaten eggs. Mix eelery with sliced potatoes, then pour on dressing. Dressing for Sandwiches. 2 eggs 1 t. mustard 1 t. flour Pinch of salt 3 T. sweet milk 3 T. vinegar Beat eggs, flour, and mustard well together and add the salt, vinegar, and milk. Stir all together and set on the stove until it creams. Stir constantly. This is enough for a quarter of a ham. You may use cold beefsteak or other meats, if you like. Fruit Salad Dressing — No. 1. y2 c. sugar Pinch of red pepper y c. butter ^ c. lemon juice 1 t. flour 2 eggs Pinch of 'salt Cream sugar and butter. Add other ingredients. Cook in double boiler. Thin with whipped cream. V^ery good. Serves ten to fifteen plates. Fruit Salad Dressing — No. 2. 4 egg yolks Juice of 2 lemons 2 c. powdered sugar 2 ssp. salt (scant) Beat sugar and yolks and add lemon juice and salt. Pour over fruit. THE EAST MILWAUKEE COOK BOOK. Mayonnaise Dressing. 3 eggs Yi t. salt 3 T. sugar Yz t. paprika 1 t. mustard 1 large T. butter 1 t. flour 9 T. vinegar Beat yolks of six eggs (or three whole eggs) until thick and creamy. Add other ingredients. If vinegar is too strong, dilute it. Very good when mixed with a tablespoon of whipped cream to two tablespoons of .dressing. Plain Mayonnaise. Yi c. vinegar, warmed 1 t. flour 1 ^g^, well beaten 1 t. mustard (2 eggs, better) 1 t. sugar Mix flour, mustard, and sugar and add to beaten ^g%. Then add to warm vinegar. Cook until thick. Add one-half cup milk and cook again. Add piece of butter, size of a wal- nut, and beat well. Russian Salad Dressing. 1 ^gg yolk /^ t. white pepper 1 c. olive oil or wessen oil Yi t. salt 1 t. mustard IY2 t. vinegar 1 t. flour 2 T. catsup Pinch of red pepper or Beat the yolk of the egg with a silver fork in a cold dish. Add the olive oil, or wessen oil, drop by drop, until creamy. Then take the mustard, flour, red or white pepper, salt and moisten this mixture with the vinegar or lemon juice. Add the catsup or chili sauce. Keep beating for a while. Salad Dressing. 2 eggs, well beaten Y t. Colman's mustard 1 t. sugar 2 t. flour Y t. salt Butter, size of an egg Y c. water Y c. vinegar Pinch red pepper Y c. cream Add the cream when cold. 44 THE EAST MILWAUKEE COOK BOOK. 599 DOWNER AVENUE TEL. LAKE 1082 1211 WELLS STREET TEL. GRAND 81 TWO STORES C. F. TURCK HIGH GRADE MEATS AND MILK FED CHICKENS ^'QUALITY IS ECONOMY" National Tea Company 577 Downer Avenue Take TheWork Out of Wash Day Why should you keep on wasting strength and time on washday — using the tub and washboard? That is the most tiresome, most expensive way to get your washing done. It wears out clothes, it costs too much for help (if you hire a laundress) and it makes a whole day of drudgery. Why should you wash clothes in the old fashioned way ? Get an APPV ELECTRIC WASHING and -^■^^-^ WRINGING MACHINE and enjoy leisure time on washday. Push a button and the washing will be done. An hour is long enough for the average washing, and 2 cents pays the electricity. No rubbing— everything made wonderfully clean. ^10 PUTS IT IN YOUR HOME Balance in easy monthly payments COME IN AND SEE IT WORK Al/LWA(/ii£E THE EAST MILWAUKEE COOK BOOK. 45 EGGS AND OMELETS. Baked Eggs. 1 c. milk Pepper 1 t. flour 1 T. butter 1 t. salt Thicken the milk with the flour and add the salt, pepper and butter. Break the eggs into this sauce and bake until done. Deviled Eggs. Boil six or eight eggs until hard. Put them into cold water until cold and cut in halves. Take out yolks and rub to a smooth paste with a very little butter, a dash of cayenne pepper, mustard and vinegar. Fill the whites with this mix- ture, and send to the table on a bed of chopped cress or lettuce. Eggs a La Golden Rod. Boil two eggs for twenty minutes. Remove from shell and separate. Mix the chopped whites with a white sauce, which is seasoned with salt and pepper. Pour over two pieces of toast. Rub the yolks through a strainer or ricer. Sprinkle over the whites. A little paprika or parsley may be used for garnishing. Enough for two. Eggs a La Newburg. 5 hard boiled eggs 1 T. flour 1 T. butter 1 gill cream or milk Yolks of 2 eggs Salt Yi glass sherry wine Pepper Cut eggs into thick slices. Make sauce of the butter, flour and cream. Season with salt and pepper. Then add beaten yolks of the eggs and the wine. Serve hot over the eggs. Rice Omelet. 1 c. boiled rice 1 T. butter 1 c. sweet milk ^ lb. grated ham 3 eggs Beat eggs well and mix with other ingredients. Bake until a nice brown. 46 THE EAST MILWAUKEE COOK BOOK. Spanish Omelet. 1 Qgg 1 T. water 1 t. salt 1 t. butter Separate egg. Add to each, pepper and salt. Beat yolk until thick. Add water and mix well. Beat whites until stiff. Fold yolk into the white. Place the butter into a hot pan. Add the egg and cook at a low temperature. Place into hot oven to dry top. Fold and serve with tomato sauce. Sweet Omelet. 2 tgg yolks 1 t. sugar 3 egg whites Yi oz. butter 1 t. vailla Put sugar, vanilla, yolks, and beaten whites of the eggs, and salt into a bowl and mix all together. Melt butter in a small pan and pour into batter. Let stand on top of stove for one minute and then put into oven for five minutes. THE EAST IMLWAUKEE COOK BOOK. PUDDINGS. Apple Pudding — No. 1. 1 scant pt. of apple sauce 3 eggs 1 c. powdered sugar 2 T. melted butter 1 c. grated bread or cake Cook spicy apples to pulp and add the powdered sugar, grated bread or cake, yolks of the eggs beaten. Place in buttered dish and stir in the melted butter. Add the stiffly beaten whites of the eggs and bake twenty minutes. Serve with cream or sauce. Apple Pudding — No. 2. 4 good, juicy apples % c. sugar Pinch of salt 1 egg Pinch of cinnamon y^ c, flour Butter, size of a nut 1 T. butter 1 t. baking powder % c. cold water Pare four apples, tart ones are best. Cut into eighths, put into pudding dish and pour in hot water to depth of one inch. Add sugar to sweeten, pinch of salt, cinnamon, and butter, size of a nut. Put on slow fire to simmer. Stir up cake. Pour cake batter over apples and bake in quick oven. Serve with cream and sugar. Bread Pudding. 1 pt. bread crumbs 1 qt. milk 1 c. sugar 4 eggs Soak crumbs in milk for one-half hour. Beat yolks and sugar together until light, then add to the crumbs and milk. Pour into baking dish and bake in moderate oven, half an hour. Very good with hard sauce. Brown Betty Pudding. 1 c. bread crumbs 1 t. cinnamon 2 c. sliced tart apples 2 T. butter ^ c. sugar Butter a pudding dish and put a layer of apples in the bottom. Sprinkle with sugar, butter, cinnamon and crumbs, and so on until the dish is filled, having a layer of crumbs at the top. Bake in a moderate oven. Eat with sugar and cream. 48 THE EAST MILWAUKEE COOK BOOK. DO YOU COOK THE MODERN WAY There are many recipes in this book which can be made ever so delicious and tasty, right on your dining room table in this beautiful Electric Chafing Dish. It is very attractively finished and is clean and economical to operate. This makes a very appropriate gift for any occasion. The next time you are shopping drop in at our store and we will gladly demonstrate. DO IT ELECTRICALLY JULIUS ANDRAE BROAD¥AYeMICH.STS. f* MILWAUKEE. WISCONSIN. THE HOUSE THAT SATISFIES, THE EAST MILWAUKEE COOK BOOK. 40 Cottage Pudding. 1 c. sugar 1 egg 1 c. sweet milk 3 T. melted butter Flour to make a thick batter 1 t. baking powder Danish Pudding. ^ c. minute tapioca 1 ssp. salt 3 c. hot water 1 small tumbler grape jelly ^ c. sugar Cook tapioca with hot water fifteen minutes and add sugar, salt and grape jelly. Stir until dissolved. Serve ice- cold with sweetened whipped cream. One pint ripe straw- berries may be used instead of jelly. Delicate Pudding. 1^ c. water >4 ssp. salt 3^ c. sugar 3 T. cornstarch Bring water, sugar, and salt to boiling point, wet the corn- starch in a little water. Stir into boiling syrup and cook ten minutes. Beat whites of three eggs to a dry froth and w^hip- the boiling mixture into them. Return to fire one minute to set egg, add juice of half a lemon and turn into molds wet with cold water. Let cool. Serve with strawberries, pineapple or other fruit piled up in center. Maple Nut Pudding. 2 c. brown sugar 2 eggs (well beaten) 1 qt. milk 2 T. cornstarch _ 3/2 to 1 c. chopped nuts 1 t. vanilla Let sugar and milk come to a boil and add the eggs and mix with the cornstarch. When thick remove from fire, add the vanilla extract and the nuts. Serve cold with plain or whipped cream. Meat Pudding. Cut into pieces left over veal or lamb. Soak in gravy. Line buttered baking dish with sliced potatoes. Cover with meat, and add chopped onions, salt, pepper, and then another layer of potatoes and then meat. Bake in oven until potatoes are well done. 50 THE EAST MILWAUKEE COOK BOOK. Old English Plum Pudding. 1 lb. raisins, stoned and cut ^ lb. suet, chopped very fine 1 lb. currants, washed and >^ lb. brown sugar . dried 6 eggs y^ lb. citron, cut fine 1 t. allspice 2 t. cinnamon 1 t. nutmeg 5^2 t. cloves y2 pt. milk 1 t. salt 6 oz. bread crumbs 6 oz. flour Boil five hours without stopping. Wet the pudding bag and floMr it well. Peach Tapioca Pudding. Drain canned peaches, sprinkle with sugar and let stand. To two tablespoons of peach juice add three-fourths cup water. Stir into this one tablespoon minute tapioca. Add one-half tablespoon sugar, a little salt, and cook over hot water until tapioca is transparent. Line a dish with peaches. Fill with tapioca and bake about twenty-five minutes. Poor Man's Pudding. 2 heaping T. rice Nutmeg 1 qt. milk Raisins A little salt Put the rice, milk and salt in a pudding dish and sweeten to taste. Flavor with nutmeg and add raisins, if desired. Bake very slowly until the rice is soft. Then set away to partly cool. It will be very creamy and delicious. Rice Pudding. y2 c. rice ^ c. sugar 3 c. milk y2 t. salt 2 eggs y2 c. raisins Boil rice in the milk until tender. Beat eggs and sugar slightly, add salt, raisins or grated rind of an orange. Bake slowly three-fourths of an hour. Let cool a little. Turn out of dish and serve with cream. THE EAST MILWAUKEE COOK BOOK. 51 Sally Lunn. ^ c. sugar ^ c. milk Yi c. butter 2 eggs 2 t. baking powder 2 c. flour Bake in cups twenty minutes and serve hot with hard sauce. Snow Pudding. 1 T. gelatine 1 c. sugar ]A, c. cold water ^ c. lemon juice 1 c. boiling water 3 eggs 1 pt. milk y^ c. sugar Dissolve gelatine in cold water ten minutes. Then add the boiling water, sugar, lemon juice and put in cool place. When beginning to set beat into it the well beaten whites of the eggs. Rinse a mold with cold water and fill with the mixture. Set in a cool place and cut in pieces. Serve with a custard made of the yolks of the eggs, one-fourth cup sugar and the milk. Vanilla, if desired. Steamed Pudding. Yi c. molasses 3^ c. raisins 3^ c. brown sugar 1^ c. flour Yi c. butter 1 t. baking powder Yi c. sour milk Steam forty-five minutes and serve with hard sauce. Hard Sauce. % c. butter Lemon and vanilla 1 c. powdered sugar Cream butter and add sugar slowly. Mix well and flavor with lemon- or vanilla. Set away to harden. What Not. Ya c. milk 1 T. butter 1 ^g^ It. baking powder [ 1 c. sugar Flour \ Take a granite pan or one that will not discolor the fruit^ and slice the apples or peaches in the bottom. Then make a batter by using milk, ^gg, sugar, butter, baking powder. Add enough flour to make the batter not quite as thick as cake. Pour the above batter over apples and bake. Serve with cream. This is simple, but good. \ 52 THE EAST MILWAUKEE COOK BOOK. Exclusive, Distinctive Styies IN HIGH GRADE BOOTS WOMEN WHO WISH THE SMARTEST, MOST BEAUTI- FUL BOOTS WILL FIND THEIR EVERY DESIRE SATIS- FIED IN THIS SHOP. WALK- OVER BOOT SHOP HASEY & STOVER, Props. 120 Grand Ave. Caswell Block BIG JO HIGHEST GRADE FAMILY FLOUR BEST IN THE WORLD teHAROLLER'M'Ll T <^- BESTX^m Wabasha Roller BIG JO P Mill Co. %:%^>OR"iP,#ii' Wabasha, - - Minn. WM. STEINMEYER COMPANY, Agents THE EAST MILWAUKEE COOK BOOK. PIES. Blackberry Pie. 1 c. blackberry juice 4 level T. flour 1 c. sugar 2 eggs 1 c. cream Mix flour with sugar, add blackberry jam, cream and yolks of eggs, well beaten. Line a deep dish with good paste, rolled thin. Fill with jam, and bake in a quick oven, until crust is set, continue baking in slow oven until filling is thick and firm. Add a pinch of salt to white of eggs, beat these until stiff and bake. Banana Pie — No. 1. 2 eggs 1 c. milk Yi c. sugar A pinch of salt 2 T. flour Yz t. vanilla 1 T. powdered sugar 3 bananas Cook in double boiler the yolks of the eggs, sugar, flour, milk, and salt. Add vanilla when custard has finished boil- ing. Slice the bananas into a rich pastry crust baked deli- cately brown and cover with custard. Whip the ^^g whites and add the powdered sugar to this. Put on top and brown in oven. Banana Pie — No. 2. 2 eggs 2 c. milk ^ c. sugar Pinch of salt 2 T. flour Small piece of butter 2 large, very ripe bananas Bake with one crust. Bake pie crust first. Make a custard of the yolks of the eggs beaten, sugar, flour, milk, salt and butter. Boil until a good stiff custard. Let cool and slice two large bananas. Lay on cooled crust. Put cooled custard over bananas. Make a meringue of the whites of the eggs and sugar. Spread on pie and put in quick oven to brown. 54 THE EAST MILWAUKEE COOK BOOK. Butterscotch Pie. 2 c. brown sugar 2 T. butter 1 c. water 4 T. flour 2 c. milk 4 eggs Boil brown sugar, water, and butter until thick. To the beaten yolks of the eggs, add the flour and mix smooth with the milk. Pour slowly into the boiling syrup and cook until smooth. Pour into the baked crusts and spread top with beaten whites of eggs. This makes two pies. Very good. French Puff Paste. 1 lb. flour 1 lb. butter Mix the flour with one-fourth of the butter by rubbing it together. Add enough ice water to make it the consistency of bread dough. Roll this out to the thickness of one-half inch. Put the balance of the butter on this, in one lump. Fold the corners of the dough over the butter, entirely cover- ing it. Roll out to the thickness of one-fourth of an inch, as nearly square as possible. Fold the ends over the center. The sheet is about four inches in width. Roll again. Let it stand one-half hour each time. Roll out four times. Lemon Pie — No. 1. 1 c. sugar 3 eggs 1 c. water 1 heaping T. flour Rind and juice of 1 lemon 2 t. sugar Dissolve the sugar in the water and add the rind and juice of the lemon, the yolks of the eggs and the flour, which was rubbed smooth in water. Boil all in a porcelain kettle until well thickened. Add the white of one egg, well beaten, and pour into baked crust. Beat the remaining two whites with two teaspoons sugar and spread over the top. Brown in oven. Lemon Pie — No. 2. 2 c. sugar 2 T. flour Grated rind and juice of 2 IT. cornstarch lemons 2 c. water 3 eggs, yolks Butter, size of a walnut Cook until thick. Let cool and fill in baked crust. Make a meringue of whites of the eggs and sugar. THE EAST MILWAUKEE COOK BOOK. ince Pie. c. molasses c. vinegar c. suet t. cloves t. cinnamon 2 lb. meat, chopped fine 3 lb. apples, chopped fine 1 c. raisins 3 c. sugar 1 T. salt Pie Crust. 2 c. flour 34 lb. lard yi lb. butter 1 scant t. salt 1 big t. baking poAvder Yi c. milk Mix flour, butter and lard with a knife until all is blended. Add the salt, and baking powder. Roll out on board and fill pie tins. Fill as desired. Rhubarb Pie. 1 c. chopped rhubarb 1 t. lemon flavoring 1 c. sugar , A little salt Beat tgg together with sugar. The juice of one lemon may be used instead of the flavoring, if desired. Bake with two crusts. Sweet Apple Pie. 2 c. stewed sweet apples ^ t. ginger 1 small c. white sugar 2 well beaten eggs y2 t. cinnamon Line a deep pie-tin with rich pastry. The pie may be baked with upper crust or without. Take the stewed sweet apples, using as little water as possible in stewing. When well cooked, put through a potato ricer. Add the sugar, cinna- mon, ginger and eggs. A crust or meringue on top may be used. This pie is as good as pumpkin and is much easier to prepare. Apples that will not bake can be used for this. THE EAST MILWAUKEE COOK BOOK. ESTABLISHED WM. OESTERREICH, 1894 Secretary Milwaukee NOVELTY Dye Works The House With The Reputation" EXPERT CLEANERS, DYERS AND FINISHERS 371-375 Jefferson St. Phone Main 3666 THE EAST MILWAUKEE COOK BOOK. 57 BREAD. Baking Powder Biscuits. 2 c. flour . 2 T. shortening 4 t. baking powder ^ scant c. milk 1 t. salt Mix dry ingredients together and then work in shorten- ing and add milk slowly. Put on floured board and pat about three-fourths of an inch thick. Dip cutter into flour and cut. Grease tin and bake in hot oven fifteen minutes. Two tea- spoons sugar may be added, if liked sweetened. This recipe makes an excellent crust for chicken or meat pie. Biscuits. 1 qt. milk ^ c. sugar )4 c. butter 2 c. yeast 2 eggs 2 t. sugar Add two teaspoons of sugar to the yeast when you set sponge, flour enough to make a nice dough. Roll about one inch thick. Will make seventy biscuits. Bishop Bread. 3 eggs 1 t. baking powder 1 c. sugar • 1 c. chopped nutmeats 1 c. flour 1 c. dates, cut small Beat sugar and eggs for ten minutes. Add flour and baking powder. Lastly, add the nutmeats and dates. When in oven it will raise and then fall. Cinnamon Bread. Use enough light bread dough for a small loaf of bread. Roll out and spread with one tablespoon soft butter and one- half cup sugar. Roll up and knead a little. Roll out again and add two-thirds cup raisins or currants. Knead lightly and set to rise. Brush the top with warm butter and sprinkle with cinnamon and sugar. Bake when light. 58 THE EAST MILWAUKEE COOK BOOK. r Corn Meal Muffins. 2 c. corn meal 3 t. baking powder 1 c. flour 1 T. melted butter 2y2 c. milk 3 T. sugar 1 t. salt Rub meal, flour, salt and baking powder through a sieve; beat eggs and sugar together and add butter and milk. Stir in meal and flour. Bake in a quick oven. Ginger Muffins. AYz T. shortening 1^ level t. soda ^ c. sugar Ginger 2 eggs Cinnamon Pinch of salt Raisins Y\ c. molasses 2^ c. flour ^ c. water Graham Muffins. 1 c. graham or entire wheat ^ c. sugar flour 1 t. salt 1 c. flour 1 c. milk 1 ^%^ ' 1 to 3 T. melted butter 4 t. baking powder Mix and sift dry ingredients. Add milk gradually, then ^^% well beaten and melted butter. Bake twenty-five minutes in a hot oven in buttered gem pans. Graham Muffins. 4 T. wheat flour 1 level t. baking powder 3 T. graham flour 34 t. salt 1 T. sugar 1 T. beaten t^% Ya T. lard 3 T. milk Mix dry ingredients first, then mix with the tgg and lastly the melted shortening. Bake about twenty minutes in moderate oven. Juden Schnecken. Make a rich kuchen dough. Sprinkle the bottom of a spider with brown sugar and coarsely chopped nuts. Form into biscuits and fill spider with biscuits. Bake. THE EAST MILWAUKEE COOK BOOK. 59 Milk and Water Bread. 1 pt. scalded milk 1 T. lard 1 cake compressed yeast 1 T. butter 2 t. salt 1 T. sugar 1 pt. warm water 3 qt. sifted flour Into the quart measure put the shortening, sugar, salt and milk. Fill it up with warm water. When cooled to luke warm, pour into the bread maker, reserving about one-half cup of the liquid in which to dissolve the yeast. Then add to the liquid in the bread maker, and lastly add the flour. Muffins. 2 c. flour 1 T. sugar 2 t. baking powder 3^ t. salt 1^ c. milk 1 egg 1 T. butter (melted) Bake fifteen minutes. Nut Bread. ^ c. sugar 1 T. molasses 1 t. salt 1 c. sour milk 1 t. soda 34 c. walnuts 1^/2 c. graham flour 34 c. white flour Parker House Rolls. 2 qt. sifted flour >4 c. sugar 3 T. butter ^ cake yeast 1 pt. cold, boiled milk Rub the butter into the flour. In a hole made in the center of the flour put the milk, sugar and yeast. Set at night. In the morning, mix with the flour (do not add more flour). Let rise until about three o'clock in the afternoon. Roll out and cut with a cake cutter. Spread half with butter and fold together. Let rise again and brush over with a little sugar dissolved in milk before putting into the oven. CO THE EAST MILWAUKEE COOK BOOK. EDWIN J. KRAUS Phone Lincoln 920 1414 GREEN BAY AVE. HARDWARE, TIN and FURNACE WORK Builders Hardware, Carpenters and Mechanics Tools, Paints, Oils, Glass AUTO and ELECTRICAL SUPPLIES WHY TRADE DOWNTOWN For Convenience and Reasonable Prices Trade at E. M. HOWE GROCER 1060 Oakland Avenue Phone Lake 1566-L WE DELIVER PROMPTLY Phone Lake 3378 and 3379 WM. THOMPSON DRUGGIST Corner Oakland Avenue and Folsom Place For Prompt Deliveries in East Milwaukee JOHN H LAMBRECHT DEALER IN PASTEURIZED CREAMERY BUTTER AND FRESH EGGS 836 Sixteenth Street Phone Kilbourn 1726 THE EAST MILWAUKEE COOK BOOK. 01 Potato Rolls. 1 pt. mashed potatoes 1 pt. warm water 1 c. sugar 3 eggs (well beaten) A little salt 2c yeast 2 T. lard Flour In the evening take the potatoes, sugar, salt and lard and stir well together. Add the water, eggs, yeast, and flour enough to make stiff. In the morning when more flour is added, add two teaspoons baking powder. Work up stiff and make into small biscuits and place in pan for baking. Grease well over the top and let rise until light enough to bake. Will make sixty rolls and can be out of the oven by 9 A.M. Rye Bread. 1 pt. scalded millc 1 T. butter 1 pt. warm water 3 t. salt 2 T. sugar 2 qt. rye flour 1 qt. white flour 1 cake compressed yeast 1 T. lard Put into the quart measure the shortening, sugar, salt, milk and fill up with warm water. Let cool to luke warm. Pour into the bread maker, reserving only enough of the liquid to thoroughly dissolve the yeast. Pour the dissolved yeast into the bread maker and add the wheat and rye flour. The shortening may be omitted, if desired, as also the sugar. Steamed Brown Bread. 2 c. sour milk 1 c. molasses 1 c. rye flour 1 t. soda 2 c. corn meal 2 eggs Steam two hours. 62 THE EAST MILWAUKEE COOK BOOK. There is a Real Difference Cream of tartar, derived from grapes, is used in Dr. Price's Cream Baking Powder because it is the best and most healthful ingredient known for the pur- pose. Alum and phosphate, which are derived from mineral acids, are used in some baking powders, instead of cream of tartar, because they are cheaper. If you have been induced to use baking powders made from alum or phosphate, use Dr. Price's Cream Baking Powder instead. You will be pleased with the results and the difference in the quality of the food Dr.PRIC£*S BAKING POWDER MADE FROM CREAM OF TARTAR DERIVED FROM GRAPES No Alum No Phosphate THE EAST JIILWAUKEE COOK BOOK. 03 CAKES. She measured out the butter with a very solemn air; The milk and sugar also ; she took the greatest care To count the eggs correctly and to add a little bit Of baking powder, which, you know, beginners oft omit Then she stirred it all together, and she baked it full an hour; But she never quite forgave herself for leaving out the flour. Cake Flour. 5 lb. bread flour 1 lb. cornstarch Cake flour produces much better results in cake making than common flour. This is especially true of angel food cakes. Cake flour can easily and successfully be made at home and, if kept handy in a special place, you will not be tempted to use bread flour. Take five pounds of bread flour to one pound box of cornstarch and sift it together three times. You can make it in small quantities, if you wish, provided you are careful to keep the proportion of one to five. Almond Bread (Christmas Cakes). Yi c. butter Yi t. cinnamon 1 lb. brown sugar ^ t. cloves Y2 cake German sweet choco-2 c. flour late. v3 t. baking powder 4 eggs Y2 lb. blanched almonds, cut fine Bake in shallow coflFee cake tins and when cold put on following frosting and cut in squares : Frosting. 1 c. sugar Y^ c. water Small piece of butter 1 t. vanilla Boil five minutes, then beat until cold and creamy. Almond Torte. 6 eggs 1 t. baking powder 1 c. powdered sugar Yi lb. grated or ground almonds Beat eggs separately. Stir yolks and sugar together, add almonds (not blanched), baking powder and lastly, whites of eggs. Bake forty minutes. 64 THE EAST MILWAUKEE COOK BOOK. HdRTb Metal Garages MADE ENTIRELY OF STEEL The accompanying illustration shows one of the many styles of metal garages manufactured by us. The economy and convenience derived from having your own garage right near your home are many. In the first place "PORTO" Garages made entirely of steel afford absolute protection from fire and vandalism. They are very orna- mental and can be painted any color to be in perfect keeping with other buildings and surroundings. Another important advantage is the fact that they are portable. Should the car owner decide to move he can take the garage with him. "PORTO" Metal Garages are made in sizes to fit all makes of cars — with plenty of room for the car and a liberal amount of space to work around it. PHONE ORCHARD 202-AND OUR REPRESENTATIVE WILL CALL. MILWAUKEE CORRUGATING CO. 36th Ave. and Burnham St. MILWAUKEE, WIS. THE EAST MILWAUKEE COOK BOOK. 65 Apple Sauce Cake. 1 c. sugar 1 c. raisins, chopped 3^ c. butter and lard 2 c. flour iy2 c. hot apple sauce 2 t. soda 10c walnuts, chopped Cinnamon A little nutmeg Salt Cream, butter and sugar. Add hot apple sauce, flour, soda, nutmeg, salt, cinnamon, walnuts, and raisins. Bake in a moderate oven. Apple Sauce Cake. 1 c. sugar iy2 t. cloves y2 c. shortening 1 t. cinnamon 1 t. salt y2 t. nutmeg 1 c. apple sauce 1 c. raisins 1 t. soda 2 c. flour Dissolve the soda in a little hot water. Apple Sauce Cake. 1 c. hot apple sauce 1 t. cinnamon y c. butter 1 c. chopped walnuts 1 c. sugar 1 c. raisins ly c. flour 1 t. soda 1 t. cloves Cream butter and sugar. Add the hot apple sauce, in which soda has been dissolved, and the rest of the ingredients. Apple Spice Cake. 4 T. butter y c. sour milk 1 c. sugar 2 t. cinnamon 2 well beaten eggs % t. cloves y t. grated nutmeg 1 heaping c. finely chopped 2 c. flour apples 1 t. soda Cream the butter and sugar. Then add the well beaten eggs. Dissolve the soda in the sour milk. Add the cinna- mon, cloves and grated nutmeg mixed with the flour. If necessary, add more flour as it depends on how juicy the apples are. Beat well. May be baked either in loaf or layer. Any plain frosting, if desired. This makes a moist cake and may be kept a week or more. 66 THE EAST MILWAUKEE COOK BOOK. SACHSE & LAFEBER FANCY GROCERIES FRUITS & VEGETABLES Phone Uncoln 2029 860 BUFFUM ST., Milwaukee, Wis. KUECHLE-WEYLAND CO. DRY GOODS-TOYS FINE MILLINERY Merchandise Bonds and Kroeger's Stamps Given FOND DU LAC AVENUE AND 27TH STREET EVERTHING KNOWN IN MUSICAL INSTRUMENTS A. B. CHASE and ten other makes of Pianos and Player Pianos. Edison Diamond Disc Phonograghs and Records. Elanner-Hafsoos „^ MUSIC HOUSE 417 BROADWAY MILWAUKEE THE EAST MILWAUKEE COOK BOOK. Apple Torte. V/z lb. apples, boiled and sifted 2 oz. blanched almonds 5 eggs 6 oz. sugar Rind of 3^ lemon 1 heaping t. flour Juice of 1 lemon Fold whites of eggs in last. Dough. 6 oz. butter Yi t. baking powder 6 oz. flour 4 T. sugar 2 tg^ yolks Vanilla Baking Powder Coffee Cake. 2 c. flour Ya c. butter 1 c. sugar Ya c. milk 2 t. baking powder 2 eggs Mix flour, sugar, baking powder and butter like piecrust. Set aside one cupful of this mixture. Add milk and eggs and bake in coffee cake pan. Strew the one cupful of crumbs on top. Baking Powder Coffee Cake. 2 c. flour 1 T. sugar 4 t. baking powder 2 T. butter Y2 t. salt % c. milk Sift dry ingredients four times. Then cut in shortening with two knives until it is as fine as cornmeal. Gradually add the cold milk by cutting with knife through dough. Sprinkle two tablespoons sugar and one-half teaspoon cinnamon on top. Blitz Torte— No. 1. Y2 c. butter 1 c flour Y2 c. sugar 1 t. baking powder 4 eggs (volks) Ya c. powdered sugar 3 T. milk Put in two large tins. On the top of this put beaten whites of the eggs with the powdered sugar. Sprinkle with a few chopped almonds. Bake twenty minutes. Filling. 1 c. sour cream 1 T. cornstarch 3 T. sugar Yolk of 1 tgg Dissolve corn starch in cold water and boil with the above ingredients. When thick and cold add white of tgg. 68 THE EAST MILWAUKEE COOK BOOK. HOUSEWIVES Do you know that most all Kitchen Utensils or parts there- of are manufactured with the assistance of ff EMPSMiT H Milling Machines? iiiiiiiiiiiiiiiiiiiMiiMiiiiiiiinii THE KEMPSMif H MFR (in MILWAUKEE, U. S. A. THE EAST MILWAUKEE COOK BOOK. G9 Blitz Torte— No. 2. Yi c. sugar 1 t. vanilla Yi c. butter 1 heaping c. flour 4 eggs 1 t. baking powder 5 T. milk Bake in two layers. Beat whites of eggs very stiff and add one-half cup sugar, one-fourth pound almonds, finely chopped. Put beaten whites on cake mixture and strew al- monds over top. Bake in moderate oven thirty minutes. Custard filling between layers. Blitz Torte— No. 3. 4 oz. sugar 4 T. milk 4 oz. butter 4 oz. flour " 4 eggs 1 t. baking powder Mix the ingredients well. Beat the whites of the eggs. Add one cup of sugar and spread on dough. Place blanched almonds on top and bake twenty minutes to one-half hour. Bake in two layers and fill with boiled custard. Blitz Torte— No. 4. 1 t. baking powder 1 t. vanilla Yi c. sugar Y\ lb. almonds ^j Spread a mixture of the sugar, butter, yolks of the eggs, milk, flour, baking powder, and vanilla on the bottom of the pan. Then put on one-half cup sugar, whites of the eggs whipped stiff, and the almonds. Then bake in a moderate oven. Filling. 1 c. sour cream 3 T. sugar 1 T. corn starch 1 t. vanilla 1 ^Z% /. c. sugar M c. butter 4 eggs 3 T. milk /a c. flour THE EAST MILWAUKEE COOK BOOK. QO^N^ISTENT c/Koiors WISCONSIN Consistent Truck Motors, The power plant truck owners can depend on for continual and consistent service day in and day out, year in and year out, both for power and economy. WISCONSIN MOTOR MFG. CO. Station A MILWAUKEE ... - WISCONSIN THE EAST MILWAUKEE COOK BOOK. Blueberry Torte. 6 oz. butter Yi c. sugar 2 T. sugar 2 heaping T. flour 1 egg 1 ^ZZ y2 lb. flour y2 c. sugar 1^ qt. blueberries 3^ c. sour cream Cream butter and two tablespoons sugar, stir in one ^%g, then one half pound flour. Line inside of spring form with this mixture. Take the blueberries and mix one-half cup sugar, two tablespoons flour and fill the crust. Put in slow oven and let bake one-half hour or until about one-half done. At this time, pour over the fruit a sauce made of the beaten yolk of one ^%^ mixed with one-half cup sugar and the sour cream. Then stir in the beaten white of ^gg and let bake another one-half hour or until done. Let cool in form. Re- move rim carefully and let torte stand on tin. Bread Torte. 2 c. sugar 1 grated lemon rind 8 eggs 3 c. grated rye bread 1 c. almonds (chopped) 2 t. baking powder Stir sugar, eggs, and lemon to cream. Add almonds, bread, and whites of eggs, well beaten. Stir again. Very good. Filling. 1 slate chocolate 3 T. water 3 ^gg yolks 1 c. sugar Butter, size of an tg^ Boil. Brown Cake. 3 c. flour 1 c. currants butter Allspice 2 eggs Cinnamon 1 c. raisins 1 lemon Yi c. sugar 1 c. molasses 1 c. sour milk 1 t. saleratus THE EAST MILWAUKEE COOK BOOK. Compliments of Milwaukee Photo Materials Co. i# Fox in the Cup (Perfection on the Palate Always the same 3 LBS. For $1.00 Delivered anywhere in W^isconsin Postage Prepaid J. M. FOX ca, SON, Inc. MILWAUKEE, WIS. THE EAST MILWAUKEE COOK BOOK. Brown Form Cake. 3 eggs 1 c. raisins 1 lb. dark brown sugar 10c citron Butter, size of an tgg 1 t. allspice 1 c. milk 1 t. cloves 1 t. nutmeg 1 t. cinnamon 3 t. baking powder Flour enough to stiffen Butter, Egg and Milkless Cake. 1 c. brown sugar 2 T, lard 1 c. (or more) seeded raisins Pinch of salt }^ t. cinnamon Little nutmeg % t. cloves 2 c. flour 1 t. baking soda ^ t. baking powder 1 c. water Put sugar, raisins, water and lard in a sauce pan. Add the salt, nutmeg, cinnamon, and cloves. Boil all together for three minutes, let cool. Add the baking soda dissolved in a little warm water. Add the flour, sifted with the baking powder. Bake in loaf in moderate oven. Cheap Devil's Food. 1 T. butter 1 c. sugar 1 T. lard 1 c. sour milk 1 egg 1 t. soda 2 c. flour 1 t. vanilla 3 T. cocoa Dissolve soda in a little water. Mix the cocoa with the sugar. Frosting. 2 egg whites 1 t. vanilla 1 c. powdered sugar 2 squares of bitter chocolate Melt chocolate over hot water. Cheap Sponge Cake. 3 eggs 2 c. flour (scant) 1 c. sugar 2 t. baking powder ^ t. salt Flavoring 1 c. boiling water Beat eggs and sugar together, then add the other ingredi- ents in the order given. THE EAST MILWAUKEE COOK BOOK. HOME BROS. COMPANY FANCY GROCERIES & DELICATESSEN HOME BROS. CO. p. „„^ I Lake 848 f^^°"^ \ Lake 849 844-846 Downer Avenue THREE STORES HOME BROS. CO. pi „„ ? Main 514 Phones ^jyi^i^ 3,4 146-150 Mason Street DISTRIBUTORS OF CHIPPEWA SPRING WATER TRY A LOAF OF OUR HOME-MADE BREAD. HOME BROS. CO. Phone Lake 1976 603 Downer Avenue FRANK F. SCHULTZ THE ELDRED AGENCY GENERAL INSURANCE Phone Main 84 51 1-516 PABST BUILDING. Milwaukee J. E. NICHOLUS, JR. MEAT MARKET FRESH and SALTED MEATS DRESSED POULTRY IN SEASON Telephone Lincoln 329 lY 1525 RICHARD STREET Greater Milwaukee Printery COMMERCIAL PRINTERS Phone GrMd 3830 463 THIRD STREET THE EAST MILWAUKEE COOK BOOK. Cheese Cake. 1 c. sugar lemon 3 eggs 1 lb. cottage cheese 2 T. flour 1 pt. sweet milk Grated rind and juice of 1 ^ c. currants Beat the sugar and the yolks of the eggs until light. Add the flour, grated rind and juice of the lemon, and the cottage cheese. Beat well together and stir in the sweet milk. Lastly, add the whites of the eggs, beaten to a stiff froth. Bake in deep pan lined with pie crust. Currants may be added over top before baking. Bake as you would custard pie. Very good. Cheese Cake. 2 lb. cottage cheese 1 c. milk or cream 3 eggs, well beaten 1 T. vanilla 1 T. flour Juice and rind of 1 lemon Ij^ c. sugar Stir cottage cheese until smooth. Take either pie crust or coflfee-cake dough. Cheese Torte. 1 lb. zwieback, grated 4 eggs 1 c. sugar 1 c. sugar 1 t. cinnamon ^ pt. sweet cream y^ c. melted butter Vanilla to taste 2 lb. cottage cheese To make crust, mix zwueback, sugar, cinnamon and butter. Take out one cup of this mixture for top of cake, add cottage cheese and stir until very smooth. Then add the eggs, sugar, cream and vanilla, spread over crust and bake. Chocolate Cake. 1 c. white sugar 2 c. flour 1 c. brown sugar 2 t. baking powder 4 eggs 1 c. grated bitter chocolate 1 c. butter 1 c. coffee Beat the eggs separately. Boil the coffee, sugar and the chocolate and let cool. Bake in layers and fill with custard or chocolate filling. Frosting. iy2 T. butter 1 c. confectioner's sugar \y2 T. chocolate THE EAST MILWAUKEE COOK BOOK. GRASSLER & GEZELSCHAP 214 THIRD STREET CHRISTMAS PRESENTS Lamps of all styles — FLOOR LAMPS PARLOR LAMPS LIBRARY LAMPS SILK SHADES CHANDELIERS Importers— Marble Bowls and many useful and beautiful Articles. THE EAST MILWAUKEE COOK BOOK. Cornstarch Cake. 1 c. sugar 2 c. flour Piece of butter, size of an egg 1 T. cornstarch Piece of lard, size of an egg 2 t. baking powder Pinch of salt 1 c. milk Vanilla This cake does not require eggs and is delicious. Cottage Cheese Torte. 10 large zwieback (grated) 2 c. sugar % c. melted butter 3 eggs 1 T. cinnamon 2 lb. cottage cheese 1 c. sugar 1 T. flour Lemon or vanilla extract ^ pt. cream Spread a mixture of the zwieback, butter, cinnamon and one cup of sugar in spring form very carefully. Then pour in filling of the remaining ingredients. Sprinkle a little zwie- back over this. Bake slowly for an hour. Cranberry Torte. 4 eggs 1 c. dates V/z Q, sugar 1 c. flour 1 c. walnuts 1 t. baking powder Beat yolks of eggs and sugar together, add the walnuts and dates, chopped, the flour containing baking powder and the beaten whites of eggs. Bake in moderate oven. The day before serving, cook one quart of cranberries with one cup of sugar and when cool spread on cake. Just before serving the next day, cover the cranberries with whipped cream. Crumb Cake. 2 c. brown sugar 1 egg Little salt 1 c. sour milk 2 c. flour 1 t. soda 3/2 c. lard Cream flour with lard. Take out three-fourths cup of the mixture of sugar, salt, flour and lard and put aside. To the remaining mixture add the well beaten egg, sour milk, and soda. Put into cake tins and then strew the three-fourths cupful of mixture over the top of the dough. Bake in moder- ate oven. THE EAST MILWAUKEE COOK BOOK. For Sale Cheap Two Lots on Cramer St. EAST MILWAUKEE H. S. FREIHUBE CS, CO. Real Estate, Loans & Insurance Notary Public 441 13th Avenue. Milwaukee H. G. I MS El DEALER IN STAPLE AND FANCY GROCERIES FLOUR AND FEED Phone Lake 3344-J Cor. Atwater Rd. and Oakland Avenue Tews Lime and Cement Companjr 032 NORTH AVENUE DEALERS IN Quality Building Materials SERVICE ALWAYS THE EAST MILWAUKEE COOK BOOK. Date Cake— No. 1. 1 c. sugar 1 t. vanilla 1 lb. dates >^ t. salt 3 t. baking powder Enough flour to mix to a stiff 3 eggs dough. Bake in flat tin; slow oven. When cold, cut into small squares and roll in powdered sugar. Will keep a long time when placed in stone jar. Date Cake— No. 2. ly2 c. sugar Yz t. almond extract yz c. butter 1 c. milk Yolks of 4 eggs 5^ lb. chopped dates j4 t. salt Enough flour to slightly stiffen 1 t. vanilla 2 t. baking powder Cream butter and sugar and add other ingredients. Date Torte. 6 eggs, beaten well 3^ lb. dates, cut fine 1 c. sifted sugar 1^ t. baking powder y lb. grated almonds, not 2 powdered Uneeda Biscuits blanched Bake in loaf or in layers and fill with custard. Delicate Cake. 1 c. sugar y t. lemon extract y2 c. butter >^ t. vanilla y c. milk 2 c. flour 3 eggs 1 t. baking powder Bake in two layers and frost. Raisins may also be added and the cake baked in loaf form, if preferred. Devil's Food. Devil's Food Cake— No. 1. 3^ lb. Baker's bitter chocolate 1 egg yolk y c. sweet milk y c. sugar y c. butter 1 t. vanilla 1 c. sugar 3 egg whites, beaten 2 t. baking powder 2 c. flour Boil chocolate, milk, yolk of the egg and the sugar to a custard. When cool, add the vanilla and other ingredients. When baked in a loaf add one cup of nuts. 80 THE EAST MILWAUKEE COOK BOOK. NORTH END GROCERY AND MEAT MARKET STAPLE AND FANCY GROCERIES FRESH, SMOKED AND SALTED MEATS Phone Lincoln 2472 1536-38 SECOND STUEET LOUIS SCHMITT PLUMBER & GAS FITTER Jobbing promptly attended to Phone Lake 675 74 1 OAKLAND AVE. Louis Schroeder& Son For SHOES 839 Third St. Milwaukee Edlefsen-Leidiger Co. ROSES — VIOLETS — ORCHIDS WE SPECIALIZE IN TABLE DECORATIONS COLONIAL BOUQUETS AND CORSAGES •PHONE MAIN 450 419 MILWAUKEE STREET THE EAST MILWAUKEE COOK BOOK. 81 Devirs Food Cake— No. 2. 1 c. sugar 1 large c. flour >i c. butter 1 t. soda 1 egg 1 t. vanilla % c. sour milk 2 squares chocolate Dissolve chocolate in one-half cup boiling water. Eggless Cake. y2 c. butter 1 t. grated nutmeg 1^ c. sugar 5^ t. cinnamon 1 c. sour milk 3 level c. sifted flour 1 c. raisins, chopped fine and 1 t. soda well floured" Cream butter and sugar, add sour milk, spices, raisins, flour, and soda. Bake in a moderate oven. Frozen Angel Food. 5 egg whites 1 scant c. sugar 1 c. heavy cream 1 t. vanilla First beat whites until stiff, adding half the sugar, beat- ing gradually. Then beat cream, adding the rest of the sugar gradually. Then mix eggs and cream together lightly. Add flavoring and turn into loaf cake tin. Have ready a box of snow and salt mixed, and pack the mixture into this. Be sure you have a tight cover on the tin to prevent the snow and salt from falling in. Let stand five hours and serve as brick ice cream. Fruit Cake. ji lb. butter 2 lb. currants 1 lb. brown sugar 1 lb. dates 5 eggs ^ lb. citron 1 c. sour milk or butter milk y2 lb. candied cherries 1 t. soda y lb. candied pineapple 1 t. cinnamon 1 lb. walnuts 1 t. nutmeg 1 lb. brazil nuts 1 t. allspice 2 wine glasses brandy 2 lb. raisins 1 lb. flour Bake two hours. 82 THE EAST MILWAUKEE COOK BOOK. Supply your wants in our Store where each, purchase insures you Quality and Dependability EXCLUSIVE AND DISTINCTIVE STYLES Suits, Coats, Waists, Dresses, Furs, Millinery and Dress Accessories Famous throughout the Northwest for Silks 109 WISCONSIN STREET RESIDENCE TELEPHONE 394 Eastwood Place, East Milwaukee • Lake 2534 PLUMBING AND GAS FITTING iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 416 STATE STREET Phone Grand 2448 THE EAST MILWAUKEE COOK BOOK. 83 German Coffee Cake. Yi c. sugar 1/^ c. butter 1 c. milk Yz t. salt Heat these ingredients, then let cool while you dissolve one cent yeast in one-half cup lukewarm water. Beat all to- gether with two eggs and three heaping cups of flour. Flavor with grated rind of lemon. Set in evening. Good Date Cake. 1 lb. dates, chopped 4 eggs, well beaten 1 lb. walnuts, coarsely chopped 4 T. flour 1 c. powdered sugar 1 t. baking powder Serve with whipped cream. Graham Cake — No. 1. 1 c. sugar 17 graham crackers Yi c. butter 13^ t. baking powder y^ c. milk 3 T. confectioner's sugar Yi c. flour 1 t. vanilla I 3 eggs, well beaten 2 T. melted butter Roll graham crackers fine and put through flour sieve. Mix all well. Make a frosting of the confectioner's sugar, melted butter and vanilla. Add a little milk to make smooth enough to spread on top layer. Sprinkle frosting with chopped nuts. Bake in two layers. Graham Cake — No. 2. 1 c. sugar 2Y2 c. graham crackers, rolled Y2 c. butter 1 t. baking powder 2 eggs % c. milk 1 t. vanilla Bake in tw^o layers. Graham Cracker Cake — No. 3. lYi T. butter \Y2 c. flour lY ^- sugar lY c. rolled graham crackers 3 eggs (16 to 18 crackers) 1 c. milk 2 t. baking powder Beat dough well and bake in three layers. Filling. 4 T. sweet cream ^ c. butter 3 c. confectioner's sugar 1 t. vanilla Stir creamy and put between layers and on top of cake. 84 THE EAST MILWAUKEE COOK BOOK. COMMUNITY MARKET JULIUS HEIMANN, Proprietor DEALER IN FRESH, SALT IV/T C AX Q HAMS, BACON AND SMOKED IVl EL /A 1 kJ AND SAUSAGE POULTRY, GAME AND OYSTERS IN SEASON Corner Prospect and Atwater Road Telephone Lake 826 PHONE LAKE 2253 ' . PHONE LAKE 4136 ALEX H. PFEIFFER GROCER II iiiiiiiiiiiiiiiiiiiiiii nil TWO STORES: 245 Farwell Ave. 1307 Prospect Ave. Elast Milwaukee THE EAST MILWAUKEE COOK BOOK Graham Cracker Torte — No. 4. 1 c. sugar Pinch of salt 3 eggs (well beaten) 2 t. baking powder 1 c. sweet milk 27 graham crackers Yi c. butter Bake in layers and spread with any tart jelly. Put to- gether with whipped cream. Gugelhopf. y2 lb. butter 3^ pt. milk Ya, lb. sugar 1 t. salt Grated rind of 1 lemon 2c yeast 6 eggs beaten separately 1 lb. flour Beat Avell, (herein lies the success of the cake.) Grease tin well and sprinkle with broken almonds. Put dough into tin and let rise until it reaches the top. Bake in slow oven. Hazelnut Cake. y^ lb. sugar 1^ c. grated hazelnuts 7 eggs 7 T. cracker meal Rind of 1 orange 1 t. baking powder Juice of ^ lemon 2 T. brandy Stir sugar and yolks of the eggs to a cream. Then add the beaten whites of the eggs. Stir very little and slowly. Bake in loaf about fifty minutes, or in layers. Kaiser Torte. y^ c. butter 2 c. and 2 T. flour 1 c. sugar 3 eggs 2y2 t. baking powder Rind of a lemon 1 c. raisins y2 c. milk 1 c. walnuts (cut in pieces) Bake and cover with butter frosting. Lady-finger or Ice-Box Cake. Yi lb. butter 3 eggs 1 c. powdered sugar Rind and juice of 1 lemon 4 doz. lady-fingers Juice of 2 oranges Work butter with hands for fifteen minutes. Add powdered sugar and stir again. Add the eggs, one at a time. Then add the juice and rind of lemon and oranges. Make a fence of lady-fingers by separating them, putting the smooth side toward the outside of the spring form. Then rhake a layer of lady fingers, then a layer of dough, and so on until all is used. 86 THE EAST MILWAUKEE COOK BOOK. Lady Finger Torte. 6 eggs, beaten separately 6 lady-fingers 1 c. powdered sugar 1 t. baking powder 1 c. grated almonds Measure almonds before grating. Use seven or eight lady fingers if they are small. Dry them and brown in oven. Then roll and add the baking powder. Add beaten whites of the eggs last. Bake in three layers. Filling. 1 T. cream Powdered sugar Butter, size of an egg Use enough powdered sugar to make a creamy filling. Minute Cake. 1 c. sugar Pinch of salt 1^ c. flour 2 eggs 2 t. baking powder 3 T. melted butter Sift the sugar, flour, baking powder, and salt. Break the eggs into a cup and fill with milk. Flavor with lemon. Add the melted butter. Beat all together with an egg beater until smooth. Bake in quick oven. Good for layer cake. Molasses Cake. 1 egg 1 t. soda in 3^ c. lard 3^ c. boiling water y2 c. molasses 2^ c. flour yi c. sugar Flavor to taste ^ c. hickory nuts Molasses Nut Cake. 1 c. sugar 3 eggs y2 scant c. butter 4 T. molasses 1 c. milk 1 t. cloves 2 c. flour 1 t. cinnamon 1 c. raisins 1 c. walnuts 2 t. baking powder Napf Kuchen }i c. sugar 5 eggs }i lb. butter Salt 1 c. milk Rind of 1 lemon 1 lb. flour 2c yeast }i c. raisins THE EAST MILWAUKEE COOK BOOK. 87 Napfkuchen with Baking Powder. Yi c. butter 1 c, milk XYi c. sugar 3 c. flour 4 eggs Yi lb. raisins 2 t. baking powder Lemon rind Nut Cake. Yi lb. butter 1 t. cream of tartar, in flour 1 c. sugar Y2 t. soda, in milk 3 ^%g whites ^ V/i c. flour Y2 c. milk • 1 c. chopped nuts Bake in shallow pan and cut into squares. Orange Cake. 1 c. powdered sugar 1 t. baking powder 6 eggs, beaten separately Juice of 1 orange 1 c. almonds Rind of 2 oranges 1 c. zwieback Ottelo Torte. 1 c. powdered sugar 1 c. flour 5 eggs, beaten separately 1 t. baking powder Bake in two layers. Filling. 1 c. cream or milk 1 T. cornstarch 3 T. sugar 1 ^^^ Flavor to taste. When cool, add the beaten white of the ^Z%' Use chocolate frosting. Poppy-seed Cake. 1 heaping c. sugar XYi c. flour Y c. butter 2 t. baking powder 3 eggs Y2 c. poppy-seed Y c. milk Bake in three layers and fill with custard filling. Frost with the following: Frosting. 1 c. confectioner's sugar 2 egg yolks 1 T. butter Vanilla Stir smooth, flavor with vanilla and spread on cake. 88 THE EAST MILAYAUKEE COOK BOOK. »^s)K^x,j^c^^>: CHAS. MUNKWITZ DEALER IN ALL KINDS OF Fancy Cut Meats ■■iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Hotel, Restaurant and Family Trade A Specialty Telephones-375Main 43, MILWAUKEE, ST. Milwaukee THE EAST MILWAUKEE COOK BOOK. 89 Potato Cake— No. 1. 2 c. sugar ' 3^ c. milk 1 c. butter 2 c. flour 1 c. chopped almonds 4 eggs 1 c. grated potatoes 2 t. baking powder Vanilla or lemon flavor 1 cake grated chocolate Potato Cake —No. 2. 1 c butter 4 eggs 1 c. mashed potatoes Vs c. chocolate Yz c. milk Vz t. allspice Yz t. cloves Y2 t. cinnamon 2Y2 c. flour 4 t. baking powder 1 t. vanilla 1 c. nut meats 2 c. sugar Cream butter and sugar and add the yolks of eggs, beaten lightly. Add in order, the potatoes, chocolate, milk, spices, vanilla, nuts, and the baking powder sifted into the flour. Lastly add the beaten ^^^ whites. Bake either in loaf or layer. Puff Paste Cake. 2 large c. flour 1 ^gg 1 c. butter 1 whole eggshell of cold water Prepare the above mixture in the evening, keeping it in a cool place. The next morning divide into six parts, roll out into thin sheets, prick with a fork and bake in jelly cake tins in a moderate oven. When cold, cover first sheet with custard filling, the second with red currant jelley and continue alternating until the six sheets have been used, placing small dots of the jelly on the upper sheet. Quick Coffee Cake. 1 ^gg 1 c. milk (scant) 1 c. sugar (scant) Salt 1 T. butter Lemon \Ya c. flour Vanilla 2 t. baking powder Cream butter and sugar. Add tg% and milk. Sift flour, salt, and baking powder together and put in cinnamon. Sugar and place almonds on the top before baking. 90 THE EAST MILWAUKEE COOK BOOK. Railroad Cake. 1 c. sugar 2 t. baking powder 4 T. melted butter 2 c. flour 2 eggs Flavor to taste 3^ c. sweet milk Put all together, stir five minutes and bake in loaf or layers. Raisin Cake. 1 egg 1 t. soda 1 c. sugar 2 c. flour ^ c. butter (scant) ^ t. baking powder 1 c. chopped raisins 3^ c. chopped walnuts 1 c. boiling water Dissolve soda in boiling water and pour over raisins. Let cool before adding to others. Sift flour three times with baking powder. Bake in layers and put together with boiled frosting. Ryebread Torte. 12 egg yolks 6 o. rye bread crumbs 10 egg whites Rind of 1 lemon }i lb. sugar 1 t. cinnamon 6 oz. almonds (5 oz. sweet 3^ t. cloves and 1 oz. bitter) Beat the whites stiff, add sugar and beat five minutes longer. Beat yolks and fold into whites. Fold in bread crumbs, add the lemon rind and the spices. Sand Torte. 1 lb. butter 8 eggs 1 lb. powder sugar Rind of 1 lemon 1 box cornstarch Melt butter and add sugar. Beat until thick. Stir in one egg yolk and a little cornstarch at a time until all is used. Then add egg whites beaten stiff and grated lemon rind. Beat all one hour. Bake one and a quarter hours in a slow oven, turning off heat entirely the last one quarter of an hour. THE EAST MILWAUKEE COOK BOOK. 91 Simple Sponge Cake. 4 eggs, well beaten 2 c. flour 2 c. sugar, beat together 1 c. boiling water Pinch of salt Lemon or vanilla Beat as each ingredient is added. Lastly add the water, slowly, while beating. Flavor with lemon or vanilla. Bake slowly one-half hour. Snow Cake. 1 c. sugar 1^ c. flour 2 T. butter 1^^ t. baking powder Yi c. water 3 tg^ whites Flavor to taste Sour Milk Apple Cake. yi c. butter Yi t. soda 1 c. sugar 1 c. sour milk 2 eggs, well beaten About 2 c. flour A little cinnamon Dissolve soda in the sour milk. Use enough flour to make a thin batter. Spread in long tin and cover with sliced apples. Sprinkle sugar and cinnamon over apples. Serve hot as dessert, using cream, if preferred. Spice Cake. 1 c. sugar 1 t. soda, dissolved in a little 1 T. butter vinegar 1 ^g% Yi t. cloves Yi c. raisins Little nutmeg 1% to 2 c. flour Little chocolate, melted Lemon rind 1 c. sour milk 1 t. vanilla Sponge Cake. 4 eggs, beaten separately 1 scant c. flour. 1 c. sugar 3 T. cold water \Yi t. cornstarch 1 level t. baking powder 1 t. lemon extract 1/4 t. salt Beat the yolks of the eggs until thick and graduall}' add the sugar. Beat two minutes and add the water. Sift to- gether thoroughly the cornstarch, flour, baking powder, and salt, and add the first mixture, the whites of the eggs beaten stiflF, and the lemon extract. Bake in a buttered angel-cake pan, forty-five minutes, or shallow cake pan thirty-five minutes in a moderate oven. 92 THE EAST MILWAUKEE COOK BOOK. Prompt and Efficient Service Is one of the features that has built up our two stores 112 Wisconsin Street and 328 Grove Street And will surely build up our newly opened and well equipped store in EAST MILWAUKEE Corner Downer and Atwater THE WRIGHT DRUG CO. We call your attention to our OLIVE OIL. The purest Virgin Olive Oil with a rich flavor makes the most delicious of salads and food dressings A Satisfied Customer Is Our Best Advertisement— And It Is Our Aim To Satisfy All 50 Years Experience in Watch Repairing THEO. SCHELLE Watchmaker, Jeweler and Optician STORE : ' RESIDENCE : Phone Kilbourn 351 1-R . Phone Lake 3352-R Cor. 27th and Center Streets 1095 Maryland Avenue FEMALE HELP — The problem of securing a good maid, cook, second girl, etc. can be easily solved by placing a small classi- fied advertisement in the female column of the GERMANIA-HEROLD Telephone Grand 500 THE I]AST MILWAUKEE COOK BOOK. Sunshine Cake — No. 1. 6 large eggs 1 t. vanilla 1 c. granulated sugar 54 t. cream of tartar 1 c. flour Beat the whites of the eggs until dry, then add a pinch of salt and the cream of tartar. Add the sugar and beat five minutes longer. Beat yolks until lemon color and fold into whites. Sift the flour four times and fold in a little at a time. Put into a moderate oven, turn off one burner after cake has been in the oven twenty minutes. Continue baking thirty minutes longer. Sunshine Cake — No. 2. 7 egg whites % c. flour 5 egg yolks Vs t. cream of tartar 1 c. sugar Pinch of salt Beat whites and while beating add cream of tartar. Con- tinue beating until very stiff. Stir in sugar lightly, next the beaten yolks and lastly, salt and flour. Velvet Sponge Cake. 2 c. sugar Pinch of salt 6 eggs 2y2 c. flour 1 c. boiling water 2 t. baking powder Beat sugar and yolks of the eggs fifteen minutes. Stir in boiling water, salt, flour, baking powder, three egg whites and flavor. Use remaining egg whites for frosting. Bake in loaf in slow oven. Walnut Torte. 9 eggs 1 c. crackers, rolled 1 c. kigar 1 t. baking powder 1 c. walnuts, broken Rind and little juice of 1 lemon Beat yolks of egg^ and sugar one-half hour, add other ingredients. Beat whites of eggs to a froth and fold in. Bake in two layers. Use boiled custard for filling. 94 THE EAST MILWAUKEE COOK BOOK. Hilbert & Baerwald Co. GENERAL INSURANCE iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Telephone Main 3891 86-88 MICHIGAN ST. The Bon Bon Company CANDIES FLOWERS iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiii Telephone Grand 1 769 228 GRAND AVE. We have engaged the services of James Chacona who has established a reputation as maker of those delicious "MELT IN YOUR MOUTH" Bon Bons, that can be made only by hand and with the highest quality materials. This high grade candy costs no more than others of inferior grade. The prompt filling of Telephone Orders our specialty. THE EAST MILWAUKEE COOK BOOK. 95 FROSTINGS AND FILLINGS. Boiled Icing. 1 c. sugar 1 c. milk Boil until mixture threads. Caramel Frosting. ^ c. brown or maple sugar ^ c. milk or cream ^ c. butter Boil like candy. When it strings, beat and spread on cake, adding vanilla. Frosting. 1 c. confectioner's sugar 1 t. vanilla 1 T. butter Chocolate Use enough chocolate to make a nice brown cream. Fruit Frosting. 2 egg whites 2 T. lemon juice 1 grated apple % c. powdered sugar Put all in large bowl and beat with Dover tgg beater until stiff. Fruit may be used, such as berries, pineapple, etc., instead of apple, or frosting may be colored with fruit paste. Fudge Frosting. 1 c. sugar 2 T. butter % c. milk 1 t. vanilla 2 squares of chocolate Boil sugar, milk, and chocolate for four minutes. Add the butter and cook four minutes longer. Add. the vanilla and beat until thick enough to spread. Strawberry Frosting. White of 1 egg 5 T. canned strawberries 1 c. powdered sugar or 1 c. mashed strawberries To the white of one egg, add the powdered sugar, to which add the strawberries. Beat all together with a wire egg beater for one-half hour. The white of the egg must not be beaten first, but beaten with the cup of sugar. 90 THE EAST MILWAUKEE COOK BOOK. Apple and Lemon Filling. Juice and grated rind of 1 1 large, sour apple, grated lemon 1 c. sugar Boil together five minutes and let it cool. It is then ready for use. Butternut Filling. 1 c. butternut meats, chopped 2 eggs fine 2 T. sugar 1 c. sour cream Mix thoroughly and spread between layers of cake. Walnut Filling. 5^ c. milk 3^ lb. walnuts, chopped 2 c. sugar Boil milk and sugar steadily for five minutes, take from fire and add nuts. Beat until it spreads. Filling. }i c. sugar 3 egg yolks 1 heaping T. flour Vanilla 1 c. milk Boil until thick. Cool and flavor with vanilla. Butter Filling. 13^ c. confectioner's sugar 1 T. cream 1 T. butter 1 egg yolk 1 t. vanilla Beat sugar and butter to a cream, add vanilla, cream and the yolk of the egg. Beat until smooth and spread between and on top of cake. Sprinkle finely chopped almonds on top. if desired. THE EAST MILWAUKEE COOK BOOK. COOKIES AND DOUGHNUTS. Almond Cookies. Yi lb. butter 4 eggs 1 lb. brown sugar 1 t. cinnamon Yi. cake sweet chocolate, grated 1 t. cloves 1 c. almonds, chopped fine 2 c. flour 3 t. baking powder Bake in two coflfee cake tins in slow oven. Frost with white boiled frosting. When cold, cut in pieces about one inch wide and three inches long. Almond Cookies^No. 2. 1/2 lb. butter 2 eggs Yz lb. sugar 1 c. blanched almonds, chopped 134 lb. flour or half cornstarch fine 1 large t. baking powder. Mix with a little milk into a soft dough to roll out. Almond Cookies — No. 3. 1 c. white sugar 2 c. butter 1 c. brown sugar 4 scant c. flour 1 c. blanched almonds 1 dessert spoon soda 3 eggs 1 t. cinnamon Cream the butter and sugar, then drop the eggs in separately. Dissolve the soda in one teaspoon warm water and add cinnamon. Then add the chopped almonds and flour and stir until smooth. Let stand over night in a cold place. Cut and bake in hot oven until a delicate brown. These will keep a long time. Almond Kisses. 4 ^^^ whites, beaten stifif ^ lb. chopped almonds 1 lb. confectioner's sugar 1 t. cinnamon Beat eggs and sugar, add almonds and cinnamon. Drop on well buttered tins and bake twenty minutes in a moderate oven. 98 THE EAST MILWAUKEE COOK BOOK. Compliments of BADGER NAIL CO. THE EAST MILWAUKEE COOK BOOK. 00 Almond Croquettes. 2 eggs. y2 lb. flour Yi t. salt Grated rind of 1 lemon Yi lb. powdered sugar >^ c. grated chocolate Yi lb. shelled almonds Beat the eggs until very light. Add the salt and sugar and beat until very foamy. Grind the almonds very fine and add to the flour. Add the grated rind of the lemon, eggs, chocolate. Then add sugar to the flour and almonds to the first mixture. Mix until smooth. Flour board slightly, taking little dough on the board. Roll very thin. Sprinkle with sugar on top. Cut into strips one and one-half inches wide. Bake in a slow oven until golden brown. Anise Cookies. 3 eggs, well beaten Pinch of salt 13^ c. sugar Rind and juice of small lemon 13^ to 2 c. flour 1 t. anise seed 1 t. baking powder Beat eggs and sugar. Drop on well buttered tins and bake until light brown. Banana Fritters. 8 bananas Flour 1 c. flour 1 T. olive oil 2 eggs 1 t. baking powder % c. cold water Cut the bananas into three pieces. Make a batter of the flour, the well beaten yolks of the eggs and the cold water and add this gradually to the flour, stirring all the time. Add the olive oil, the well beaten whites of the eggs and the baking powder. Cover the banana with this paste and drop them into hot fat. When a bright golden color, take out and sprinkle with powdered sugar. For a sauce, use currant jelly, thinned with water. Cocoanut Cookies. 1 c. butter 2 c. flour 1 c. sugar 1 ^gg 1 c. grated cocoanut 1 c. milk 1 t. baking powder 100 THE EAST MILWAUKEE COOK BOOK. Cocoanut Cookies. 5 eggs 2 t. baking powder 2 c. sugar Yi lb. cocoanut 3 c. flour Beat eggs to a cream. Mix well and drop from teaspoon about two inches apart into buttered tins. Cocoanut Kisses. 2 c. cocoanut 2 level T. flour 1 c. sugar 2 stiffly beaten whites of eggs Drop on butter pans and bake. Cocoa Kisses. 2 egg whites 1>4 c. sugar 2 T. cocoa % t. cinnamon ^4 lb. almonds, chopped and blanched Beat the whites until stiff and gradually add two-thirds of the sugar. Continue beating until mixture will hold its shape. Fold in the remaining sugar. Drop mixture from tip of spoon in small piles one-half inch apart, on bottom o^ greased tins. Bake a very light brown fiftv minutes in slow oven, with decreasing heat, or until dry. When done, they do not cling to pan. Doughnuts. 1 T. butter >4 c. sour milk 1 pinch salt >4 t. soda ^ c. sugar Flour Cream butter and sugar, then add ^gg. Dissolve soda in milk and add flour. Fry in deep lard. Fruit Cookies. 1 c butler '' t. cinn im^n 1^ c. sugar y^ t. cl')vcs 1 c. «;eeded raisins ]A, t. nutnug 1 c. \v'alnats 2 eggs 2 t. baking powder 2 T. milk 2y2 c. flour Cream butter and sugar and add other ingredients. Roll and bake. THE EAST MILWAUKEE COOK BOOK. 101 Cornflake Cookies. 3 egg whites, beaten well 1 c. sugar 3 c. cornflakes Drop with spoon on butter pans and bake. Good Plain Cookies. 3 T. butter 1 egg 3 T. lard 2 c. flour 1 c. sugar 2 t. baking powder Yz t. salt % c. milk 2 t. vanilla , ,; Graham Cookies. 2y2 c. brown sugar 1 t. soda }i c. shortening 1 t. ginger 1 tgg 1 c. white flour 34 c. sour milk, or buttermilk 1 c. hickory nuts Add graham flour enough to roll easily. Sprinkle with sugar. Hermits. iy2 c. brown sugar 1 t. cloves 3 eggs 1 t. cinnamon 1 c. chopped nuts 1 t. soda, dissolved in 1 c. chopped raisins 1 T. molasses 1 c. chopped dates 3 c. flour Make into balls the size of a walnut. Put separately, one inch apart, into greased tins. Bake in slow oven. Hominy Fritters. 1 c. cold, boiled hominy 1 or 2 eggs y2 c. milk 1 ssp. salt 1 c. flour 1 t. baking powder Mix hominy with milk. Add flour, eggs, salt and baking powder stirred into a little flour. Fry in deep lard. Drop from a spoon and fry until a good brown. Have enough boil- ing lard to float the fritters. Very good with syrup. Lady Fingers. 1 c. sugar y c. milk ^ c. butter 1 pt. flour 1 egg 1 t. cream of tartar 1 t. vanilla 5^ t. soda Cut into strips, cover with sugar, and bake in a quick oven. 102 THE EAST MILWAUKEE COOK BOOK. Compliments of FULDNER CONSTRUCTION CO. THE EAST MILWAUKEE COOK BOOK. 103 Luft. 2 c. flour 1 egg Butter, size of an egg Little whiskey Add milk enough to make batter to consistency of noodle dough. Roll very thin and cut into strips three-fourths of an inch wide and about fifteen inches long. Turn twice around the hand and fasten edges. Fry in deep fat until delicately brown. Macaroons. 4 eggs 1 t. cloves 1 lb. sugar 1 t. cinnamon 1 lb. flour 2 t. baking powder 1 cake sweet chocolate 10c nut meats 5c cocoanut Oatmeal Cookies — No. 1. 4 c. oatmeal 1 c. lard 1 c. molasses 1 t. cinnamon 3y2 c. flour 2 t. soda 1 c. hot water 1 c. sugar A little salt Drop in tins about a tablespoonful to a cookie. Oatmeal Cookies — No. 2. 1 c. sugar 1 t. cinnamon 1 c. butter 1 large c. Quaker Oats (not 3 eggs cooked) y2 c. sour milk 1 c. flour 1 c. chopped walnut meats 1 c. chopped raisins y2 t. soda Drop from a spoon. Oatmeal Cookies — No. 3. ^ c. butter 2 eggs 1 c. sugar 2 c. flour 1 c. raisins, chopped 2 c. dry, uncooked oatmeal H t. salt 3 T. milk Rock Cookies — No. 1. iy2 c. sugar 1 t. baking soda 1 scant c. butter 1 t. cinnamon ly c. seeded, chopped raisins 3 c. flour 3 eggs 2 T. sweet milk 1 c. chopped walnuts Drop from spoon on buttered tin and bake. 104 THE EAST MILWAUKEE COOK BOOK. Rock Cookies — No. 2. V/i c. sugar Pinch of salt 1 scant c. butter 1 c. raisins 3 eggs (well beaten) 1 c. walnuts, chopped fine 1 t. cinnamon ^ c. water 2 c. flour 2 t. baking powder Drop on buttered tins and bake in moderate oven. Rose Doughnuts. 4 c. flour 1 c. sweet milk 1 c. sugar 2 t. baking powder 1 t. vanilla 2 eggs 4 T. melted lard Pinch of salt Fry in a mixture of boiling lard and butter. Scottish Crisps. 1 tgg 1 c. rolled oats y2 c. sugar % t. salt 1 T. melted butter % t. vanilla Beat the ^gg until light. Add gradually sugar, butter, oats, salt, and vanilla. Drop mixture by teaspoonfuls on a thoroughly greased pan, one inch apart. Spread into shape with a cake knife, dipped into cold water. Bake in a moderate oven until delicately browned. Remove from pan with a cake knife as soon as taken from oven. Chocolate may be used. A raisin, also, may be placed on top of each before baking. Sugar Hats. 1 c. butter 1 lb. sugar 2 T. lard Grated rind of 1 lemon 4 eggs, yolks 3^ c. milk y2 lb. chopped or ground 1 t. baking powder almonds Roll thin and on each cookie place a little teaspoonful of the following batter: Whites of four eggs, beaten with one- half pound of sugar and chopped almonds. Thimble Balls. Roll out a sheet of noodle dough and double it. Take a thimble and cut out dough. Have boiling fat ready and drop dumplings in. Fry until they swell into brown balls. Serve in soup. THE EAST MILWAUKEE COOK BOOK. 105 Vanilla Horns. Yi. lb. butter >^ lb. flour Yi lb. sugar Grated rind of 1 lemon ^ lb. unpeeled grated Yz lb. powdered sugar almonds 2 or 3 t. vanilla Cut out, bake to a light brown and roll, immediately after baking in a mixture of powdered sugar and vanilla. Walnut Rocks. 2 c. brown sugar 3 eggs, well beaten Yz c. butter 1 t. vanilla 1 t. baking powder 2 c. flour 1 t. cinnamon Pinch of salt 1 c. raisins 1 c. walnuts White Peppernuts. 1 lb. flour Grated rind of 1 lemon 1 lb. granulated sugar 1 t. white pepper 4 eggs 1 T. shortening 3 oz. citron Y^ c. sweet almonds 1 t. baking powder Sift the sugar well. Stir eggs, sugar, shortening, and spices with baking powder. Work well into quantity of flour given, then form into marbles. Bake slowly in greased tin. 106 THE EAST MILWAUKEE COOK BOOK. Compliments of CHAS. J. MUNKWITZ THE EAST JIILWAUKEE COOIv BOOK. ICi DESSERTS. Ambrosia. Spread in a glass dish, a layer of grated cocoanut and* sugar, a layer of peeled oranges, sliced, and so on, until the dish is filled, having the top layer of cocoanut. A generous allowance of sugar to be used, say one and one-fourth pounds to one dozen juicy oranges. Bavarian Cream. ^ pkg. gelatine 5 eggs 1 qt. milk 1 c. sugar Soak the gelatine in the milk until soft. Then boil and add the egg yolks and the sugar. Remove from fire and add beaten whites. Pour into mold. Compote. Put apricots in a fruit dish and arrange boiled rice around the edges. Pour the syrup of the apricots, which has been boiled down over the apricots. Neapolitan Ice Cream. 1 qt. milk 1 qt. cream 6 egg yolks Sugar to taste 1 c. sugar Flavoring Cook milk, eggs, and sugar like custard. When cold, add cream and flavoring. More sugar if needed. Freeze. Macaroon Cream. 1 T. granulated gelatine 3 eggs % c. cold water Vs c. sugar 2 c. scalded milk % t. salt % c. powdered macaroons Soak the gelatine in the cold water. Make a custard with the egg yolks, sugar, salt, and milk, and pour hot over softened gelatine. When gelatine is dissolved, strain into a pan. Set in ice water, and add macaroons. Stir until the mixture begins to thicken, then add whites of eggs beaten stifif. Mold, chill, and serve garnished with macaroons. 108 THE EAST MILWAUKEE COOK BOOK. Orange Mousse. Juice of 4 oranges Yi pkg. Knox's gelatine Rind of 1 orange 1 pt. whipping cream 2 c. sugar >^ c. powdered sugar J^ c. chopped nuts Vanilla Make a syrup of sugar and a little water, add to juice. Dissolve gelatine in one-fourth cup cold water, add one-third cup hot water, stir, add to juice, strain, and put into mold. Beat whipping cream very stiff, add powdered sugar, flavor with vanilla, if desired. Add chopped nuts, put on top of juice, cover with waxed paper, close mold, and pack in ice to freeze. Orange Delight. 6 oranges 1 c. pineapple Slice the oranges. Mix with pineapple, or other suitable fruit. Sprinkle generously with sugar and cover with whipped cream. Pineapple Mousse. 2 T. Knox gelatine 3 lemons 1 can sliced pineapples 3 c. cream 1^ c. sugar 12 T. water Dissolve gelatine in water five minutes. Heat the pine- apple, cut into pieces and add the sugar. Pour over gelatine and stir Avell until gelatine is dissolved. Whip the cream and add to mixture. Lastly add the juice of the lemons. Pour into mold. Use next day, giving it time to harden. THE EAST MILWAUKEE COOK BOOK. 109 SAUCES. Apricot Sauce. 1 c. apricot juice 1 t. cornstarch or flour y2 c. sugar Boil all together and strain. Use any kind of fruit juice in the same manner. Bechamel Sauce. 3 T. butter Yi pt. well seasoned stock 3 level T. flour Parsley 4 eggs (yolks) >^ c cream Melt the butter and add the flour. Cook until dry, not yellow. Add the stock and put in a little parsley and simmer twenty minutes. Add the cream in which the yolks of the eggs have been beaten. Brown Mushroom Sauce. i can of French mushroomfi 4 T. butter 2 c. stock Salt 2 T. flour Pepper Melt the butter and add the flour. Stir until a dark brown. Then add stock gradually. When this boils, add the liquid from the mushrooms. Season and simmer twenty minutes. Skim off any fat that may rise to the top. Add the mush- rooms and simmer five minutes longer. Too much cooking toughens the mushrooms. This sauce may be served with any kind of roast or broiled meat. It is especially good with beefsteaks. Epicurean Sauce. 1 T. tarragon vinegar 3/2 c. heavy cream 2 T. grated horse-radish Few grains cayenne pepper 1 t. English mustard 3 t. mayonnaise dressing Yi t. salt Mix the vinegar, horse-radish, mustard, salt and cayenne, add the cream, beaten stiff, and the mayonnaise dressing. 110 THE EAST MILWAUKEE COOK BOOK. Compliments of CHAS. J. MUNKWITZ THE EAST MILWAUKEE COOK BOOK. Ill Sauce for Cauliflower. Boil cauliflower in salted water until done and pour over it the following: Stir the yolks of two or three eggs and a little flour in some cold meat stock. Add a little of the water in which cauliflower was cooked, and a few drops of lemon juice. Boil in double boiler until it begins to thicken. Pour over the cauliflower. A little grated nutmeg may be added, if desired. Sauce for Meat Pudding. 1 T. butter Salt Cream Pepper 1 T. flour Melt butter and add flour and enough cream to make creamy sauce. Add some gravy if you have it. Salt and pepper to season. Pour all over pudding. Bake one and one- half hour. Sauce for Steamed Salmon. 1 c. milk 1 T. butter 1 T. cornstarch Pepper Dash of red pepper Salt 1 T. catsup Pinch of mace 1 well beaten egg Heat milk to a boiling point and thicken with cornstarch. Add the liquid of the salmon, pepper, salt, butter, mace, red pepper and catsup. Add the well beaten egg last. Sauce. 1 c. sugar 1 egg, well beaten 1 c. milk Flavor, to taste Pour sugar and egg into milk when boiling. Stir con- stantly. Flavor to taste. Good. Tomato Sauce. % c. tomato juice 1 T. relish Little onion, cut fine Add the onion and the relish to the tomato juice and cook until mostly all the juice is evaporated. 112 THE EAST MILWAUKEE COOK BOOK. Tartar Sauce for Broiled Fish. 1 T. vinegar 1 T. Worcestershire sauce 1 t. lemon juice % c. butter 1 ssp. salt Mix the vinegar, lemon juice, salt and Worchestershire sauce in a small bowl and heat over hot water. Brown the butter and strain into the other mixture. Wine Sauce. 1 c. boiling water 1 egg 1 T. cornstarch 1 ssp. grated nutmeg 34 c. butter 3^ c. wine 1 c. powdered sugar Moisten the cornstarch with cold water and stir into the boiling water. Boil ten minutes. Rub butter and sugar to a cream and add well beaten egg and the nutmeg. When the cornstarch has cooked ten minutes, add wine, and pour the whole over sugar and butter, stirring until well mixed. White Sauce. 2 T. butter. 1 c. milk. 2 T. flour. % t. salt Few grains of pepper Melt butter, add flour, stir until thoroughly blended. Add milk, cook until smooth. Season. THE EAST MILWAUKEE COOK BOOK. 113 JELLY AND PRESERVES. How to Preserve a Husband. Be careful in your selection, do not choose too young- and take only such as have been reared in a good, moral atmo- sphere. When once decided upon and selected, let that part remain forever settled, and give your entire thought to prep- aration for domestic use. Some insist on keeping them in a pickle, while others are constantly getting into hot water. Even poor varieties may be made sweet, tender, and good by garnishing them with patience, well sweetened by smiles, and flavored with kisses to taste, then wrap well in a mantle of charity, keep warm with a steady fire of domestic devotion, and serve with peaches and cream. When thus preserved, they will keep for years. Crabapple Jelly. Wash crabapples and cut in halves. Put in a kettle with just enough water to cover them. Cook thoroughly and put in a jelly bag and let drip. For every cup of juice add a cup of sugar and let boil about twenty minutes. Two or three rose geranium leaves may be added. Pour into glasses and when cold, cover the top with melted paraffin. Cranberry Jelly. 4 c. cranberries 2 c. sugar 1 c. boiled water Pick over and wash. Cook slowly in boiling water twenty minutes or until soft. Rub through sieve, add sugar and stir. Cook about five minutes or until it thickens. Pour into wet moulds. Serve with meat. Cranberry Jelly. 1 qt. cranberries 2 c. sugar 1 pt. water Simmer cranberries and water until they burst. Add sugar and boil fifteen minutes. Force through sieve into a mould. 114 THE EAST MILWAUKEE COOK BOOK. Compliments of EDW. H. MUNKWITZ CO. THE EAST MILWAUKEE COOK BOOK. 115 Currant Jelly. Wash the currants and put them into a kettle over a very slow fire with a small quantity of water. Cool and strain through a thin bag. For every pint of juice add one pound sugar. Let boil twenty minutes. When cool pour paraffin over top. Pineapple Preserves. Pare and grate the fruit, and make a syrup of one-half pound of sugar to one pound of fruit. Cook together about ten minutes, fill into jars and seal tight. Delicious to serve with ice cream, charlotte russe or blanc mange. Plum Conserve. 1 sq. basket blue plums 1 lb. seedless raisins 4 oranges About 5 lb. sugar Grated rind of 2 oranges 3^ lb. broken walnuts Boil plums, oranges, raisins and the grated rind of the oranges with an equal amount of sugar (about five pounds). Let fruit boil to pieces before adding sugar. Watch closely, stirring it, as it burns easily. Just before putting into glasses add the broken walnuts. Red Raspberries. ~ Mash the berries and add one pound of granulated sugar for every pound of fruit. Mix thoroughly and let stand twelve hours, stirring occasionally. Seal in glass cans without heat- ing. They will keep for a year or more and retain their flavor much better than when cooked. If they should appear to be fermenting, do not be alarmed. Spiced Gooseberries. 5 lbs. green gooseberries Cinnamon 4 lb. sugar Cloves 1 pt. vinegar Prepare the fruit and use one pound of sugar to one pound of fruit. Cook until transparent. 116 THE EAST MILWAUKEE COOK BOOK. PICKLES AND CATSUPS. Chowchow of Green Tomatoes. 1 pk. green tomatoes. 1 c. salt 6 large onions. 3 qt. vinegar 2 lb. sugar 2 qt. water 2 t. ground allspice 2 t. dry mustard 2 t. ginger 2 t. cinnamon 1 scant t. cayenne pepper 2 t. cloves Slice the green tomatoes and onions and sprinkle with salt. Let stand over night. In the morning, drain and add one quart vinegar and the water. Boil fifteen minutes, drain again and add two quarts vinegar, the sugar, and spices. Mix well and boil fifteen minutes. Good Dill Pickles. 10 qt. water 2 qt. good vinegar Cucumbers — 300 3 c. salt Dill Scrub your cucumbers clean and let them lie in salt water over night. Wash in clear water next morning. Drain and dry them all. Put dill in the bottom of glass jars and then pack in your cucumbers and put plenty of dill on the top, a few spices and grape leaves, if cared for. Now boil the water, vinegar, and the salt, and pour over your pickles, boiling hot. Glass jars with pickles can be placed in hot water so as not to crack. Seal the jars and the pickles will keep and be nice and crisp. Piccalilli. 1 pk. green tomatoes ^ doz. onions Yi large head cabbage 1 T. cloves 1 doz. green peppers 1 T. cinnamon 1 pt. grated horseradish 1 T. allspice 1 pt. molasses Slice and sprinkle the green tomatoes with salt and let them stand over night. Rinse in clear water. Chop the cabbage, green peppers, and onions, fine and drain through a collander. Scald in vinegar and then drain oflF. Do not use vinegar. Add the cloves, cinnamon and allspice. Add the grated horse-radish, molasses, and vinegar enough to saturate the whole when packed in jars. Excellent. THE EAST MILWAUKEE COOK BOOK. 117 Pickled Cherries. Stone cherries, then cover with vinegar twenty-four hours. Drain and add one pound sugar to each pound of cherries. Stir until sugar is all dissolved, then put into jars and seal. Sour Beans. Cook beans in salt water until nearly done. Drain and immediately put into fruit jars. In the meanwhile heat one- third cup vinegar to one cup of water. Boil a few minutes and then pour over beans in jars. Seal while hot. When using, drain, put on fresh water and cook until tender. Espe- cially good for salad. Sweet Pickled Watermelon. 4 c. vinegar 4 T. broken cinnamon sticks 8 c. sugar 4 T. whole cloves Cut skin from watermelon. Cut- rind into small pieces about one inch wide and two inches long. Cover with water and cook until tender. Boil sugar and vinegar ten minutes. Add spices tied in a bag. Simmer to a syrup (about one hour). Add melon and simmer another hour. Fill in jars and seal. Good Catsup. Yz lb. granulated sugar 1 t. ground mace 1 gal. pulp 34 t. cayenne pepper Yz pt. cider vinegar Choose very ripe tomatoes, wash and cut them in pieces. Now put them into an enameled kettle, or jar, and let them stand three days in a warm place, stirring them twice each day. Strain by running them through a coarse sieve, fine enough to hold the seeds. Boil the juice without cover (being careful not to burn it). When it is the consistency of thick cream, measure it carefully and to each gallon of pulp, add one-half pound granulated sugar (not beet sugar), one-half pint cider vinegar, one teaspoon ground mace and one-fourth teaspoon of cayenne pepper. Boil fifteen minutes, bottle and cork. When cold, paraffin may be poured into the bottles in place of corks. This is a very choice recipe and the sauce will keep for years (and is exactly the beautiful tomato color). 118 THE EAST MILWAUKEE COOK BOOK. Compliments of HENRY J. NIEDERMAN THE EAST MILWAUKEE OOOK BOOK. 119 1 bu. tomatoes 1 pt. vinegar 3 T. salt 3 T. ground mustard 2 red peppers Cut the tomatoes into quarters. Catsup. 1 c. sugar Yz T. cinnamon Yi T. allspice Yi T. whole cloves 3 large onions Boil and strain. Add the vinegar, salt, ground mustard and sugar. Tie the follow- ing spices in bag and add: cinnamon, allspice, whole clove, onions, red peppers (seeded). Boil four hours. 120 THE EAST MILWAUKEE COOK BOOK. RELISHES. India Relish— No. 1. 1 pk. green tomatoes 1 T. cinnamon 1 head cabbage 1 T. allspice 12 green peppers 3 onions 1 lb. brown sugar Chop the tomatoes, let stand twenty-four hours, add the onions, cabbage, and peppers. Then add spices and sugar, cover well with vinegar and let simmer four hours. India Relish— No. 2. 24 large green tomatoes 6 c. vinegar, diluted 5 green peppers 4 T. white mustard seed 4 T. salt 2 T. celery seed 4 c. sugar 8 onions Remove seeds from green peppers. Chop tomatoes and strain. Chop onions and green peppers and mix with ingredi- ents. Boil slowly until thick (about six hours). Mustard Pickle Relish. 12 small cucumbers 5^ c. flour 1 pt. onions 3 green peppers 1 head cauliflower 2^ qt. green tomatoes 1 lb. brown sugar V/i qt. cider vinegar 3 oz. ground mustard 1 T. tumeric powder Put cucumbers, cauliflower, tomatoes, onions and green peppers through a food chopper. Let stand in brine over night. Then drain through muslin bag in morning and boil up with a dressing made of the remaining ingredients. Seal while hot. Red Tomato Relish. 1 pk. red tomatoes, chopped 3^ c. mustard seed fine y2 c. salt 2 c. chopped onions 1 t. nutmeg 2 c. chopped table celery 1 t. ground black pepper 2 c. sugar 4 t. cinnamon 3 small red peppers, chopped 3 qt. cold vinegar Drain water ofif tomatoes. Add onions, celery, sugar, mustard seed, salt, nutmeg, black pepper, cinnamon, and red peppers. Then pour vinegar over all and bottle. THE EAST MILWAUKEE COOK BOOK. 121 Pepper Relish. 12 large red peppers 3 c. sugar 12 large green peppers 3 T. salt 15 onions, chopped fine 3 T. mustard seed Vinegar Remove seeds from peppers and chop or grind. Mix with the onions and pour boiling water over the mixture. Let stand five minutes, then drain. Make a vinegar solution of one quart vinegar and two quarts water. Put peppers in the mixture and let come to a boil. Let stand ten minutes, then drain again. Then add one pint of vinegar, the salt, sugar and mustard seed. Let come to a boil. Boil two minutes, bottle, and seal. Spanish Relish. 2 doz. small cucumbers 4 red and 2 green peppers 12 small or 7 large onions ^ gal. vinegar diluted 1 medium-sized cabbage 3 lbs. brown sugar 1 T. salt 1 T. mustard 2 heaping T. flour Little tumeric 3 large stalks celery Mix the mustard, flour, salt, and tumeric with a little vinegar and water until smooth. Add rest of vinegar and sugar and when hot add pickles and boil about twenty minutes. Bottle hot. 122 THE EAST MILWAUKEE COOK BOOK. CANDIES. Sweets to the sweet. "Better than Fudge" Candy. 3 c. light brown sugar 5c can condensed milk Small lump of butter Vanilla Cook like fudge, or until candy forms a small ball when dropped in cold water. Add vanilla and chopped nuts. Beat until creamy. Cocoanut Cream Candy. 2 T. butter % c. shredded cocoanut. \y2 c. white sugar 5^ t. vanilla y2 c. sweet milk Melt the butter in a granite pan. Add the sugar and the milk. Heat slowly to boiling point. Boil twelve minutes, take from fire, add the cocoanut and vanilla. Beat until creamy and pour in buttered tin. Cut into squares when cool. Fondant. 2 c. sugar yi t. cream of tartar. % c. water Boil the ingredients until mixture forms a soft ball when dropped into cold water. Do not stir. Turn out on a large platter, not greased. Put in a cool place and when it begins to harden, stir with a wooden spoon until white and creamy. This is the foundation for all cream candy. With fondant, innumerable different kinds may be made. French Chocolate Candy. White of 1 e^gg 1 lb. confectioner's sugar Use the white of one tgg and an equal quantity of water. Mix this with the sugar. If not stifif enough to mould with the hand, add more sugar. Mould into shape and set away a few hours to harden. Melt the chocolate over a dish of hot water and dip the candy into it. Set them to dry on parafine paper. THE EAST MILWAUKEE COOK BOOK. 123 Fudge. 3 c. sugar Butter, size of an egg 1 c. milk or cream Pinch of salt 6 T. cocoa Vanilla Boil sugar, milk and cocoa until it forms a soft ball in cold water. Then add vanilla and stir up. Care should be taken not to stir too much, or it may get lumpy. Pinoche. 2 c. brown sugar 1 t. vanilla ^ c. milk 1 c. chopped nutmeats 1 T. butter Boil sugar and milk and stir constantly until it becomes a soft ball in water. Then remove from fire, add butter, vanilla, and nutmeats. Beat until creamy, pour in buttered pans, and cut in squares. Sea Foam Candy. 2 c. brown sugar Vanilla ^ c. water White of 1 egg Boil the sugar with the water until it hairs. Add the vanilla, pour very slowly, beating all the time, into the stififly beaten white of the egg. Then beat quite hard until it is rather thick. Stir in chopped nuts and cherries. Drop on buttered tins. 124 THE EAST MILWAUKEE COOK BOOK. MISCELLANEOUS. Yz lb. baking soda y2 lb. cornstarch Baking Powder. 1 lb. cream of tartar Sift four or fiA-e times. Corn Meal Mush. 1 c. meal 1 t. salt y2 c. cold water 5 c. boiling: water Place over fire in smooth kettle, until it bubbles. Then cover tightty and set on back of stove to bubble steadily for an hour. French Toast. Slice wheat bread and dip each piece into milk. Then beat two eggs and dip bread into this batter. Fry in hot lard. Serve hot Avith butter or syrup. Salted Almonds. These salted almonds are delicious and this is the secret of their success. Leave on the outer skin, wash and dry the nuts thoroughly. Melt butter in a pan, and stir in the nuts, seeing that they are all well coated with butter Salt gen- erously and leave in hot oven until they are thoroughly brown. They are very crisp and have a richness of flavor that is never obtained in the blanched nuts. The work of preparing them, too, is lessened by half. Vinegar. Three gallons soft water, two pounds brown sugar and one tablespoon yeast. This makes a ver}^ good vinegar. THE EAST MILWAUKEE COOK BOOK. 125 ABBREVIATIONS AND TABLES. Abbreviations. T. stands for tablespoon. gal. stands for gallon, t. stands for teaspoon. qt. stands for quart, ssp. stands for saltspoon (i^t) pt. stands for pint, c. stands for cup. lb. stands for pound, spk. stands for speck. oz. stands for ounce, pk. stands for peck. Tables of Measures and Weights. 3 t.=l T. 4 T.=>4 c. 8 T.=l gill. 2 gi.==l c. 2 c.= l pt. 2 pt.-=l qt. 4 qt.= l gal. 8 qt.=l pk. 4 T.=l wineglass. 9 large eggs=l lb. 4 c. flour==l lb. 2 c. solid butter=l lb. 2 c. gran. sugar=l lb. 2 c. milk or water==l lb, 2 c. solid meat=l lb. 1 t. liquid=^ oz. 4 T. flour=l oz. 2 T. sugar=l oz. 2 T. butter=l oz. 19 17 126 THE EAST MILWAUKEE COOK BOOK. INDEX. Page Abbreviations and Tables 125 Bread 57 Cakes 63 Candies 122 Cookies and Doughnuts 97 Desserts 107 Dressings 42 Eggs and Omelets 45 Fish, Oysters and Shrimps 9 Frostings and Fillings 95 Jelly and Preserves 113 Meats 15 Miscellaneous 124 Pickles and Catsups 116 Pies 53 Puddings 47 Salads 29 Sauces 109 Soups and Dumplings 3 Relishes 120 Vegetables 25 LIBRARY OF CONGRESS Consult Nathanael Greene re Real Estate