3 ■■'> ■.-■{:■■ 
 
 TX 715 
 .M66 
 1922 
 Copy 1 
 
 HORD*/oOD 
 
 SSWl 
 
 COOK BOOK! 
 
 Compiled by 
 
 The Ladies' Aid Society of the Luther Memorial Chapel 
 Shorewood 
 
 Copyright 1922, by Mrs. A. R. Munkwitz 
 
The Car of the Golden Chassis 
 
 John G. Wollaeger Co. 
 
 DISTRIBUTORS 
 
 Grand Ave. at 28th St. Telephone Wert 6300 
 
\°[ If You Have No CKurcK Home 
 
 Come to 
 
 8Iu%r ifemnral fflJjaprl 
 
 MARYLAND AVE. NEAR SHOREWOOD AVE. 
 
 SHOREWOOD 
 
 German Service 
 8:45 A. M. 
 
 EnglisK Service 
 11:00 A. M. 
 
 Sunday ScKool 
 9:45 A. M. 
 
 Visitors Always Welcome 
 
 THE CHURCH NEEDS YOU 
 YOU NEED THE CHURCH 
 
WE may live without poetry, music and art ; 
 We may live without conscience, and 
 live without 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 knowl- 
 edge but grieving? 
 
 He may live without hope — what is hope but 
 deceiving? 
 
 He may live without love — what is passion 
 but pining? 
 
 But where is the man that can live without 
 dining? 
 
 MAG!) 23 3 
 
 NOV 18 '22 
 
Foreword 
 
 THE first edition of this book, for- 
 merly known as The East Mil- 
 waukee Cook Book, was sold in a 
 comparatively short time. Owing to the 
 popularity of the book and the contin- 
 ued demand for the same, the Ladies' 
 Aid Society of Luther Memorial Chapel 
 has felt encouraged to issue a second 
 and enlarged edition, known as The 
 Shorewood Cook Book. It contains 
 a collection of choice and tried recipes 
 contributed by experienced housekeep- 
 ers, and we bespeak for it the same kind 
 &£ reception that was accorded its prede- 
 cessor. Copies may be obtained from 
 any member of the Ladies' Aid Society 
 of Luther Memorial Chapel. The pro- 
 ceeds derived from the sale of this book 
 will be devoted to the new church to be 
 erected in the near future. 
 
THE SHOREWOOD COOK BOOK 
 
 Don't 
 
 BAKE 
 
 Bread 
 
 Buy It! 
 
 80,000 M: 
 
 eat Atlas Bread @v«mj danj 
 
 9 
 
 JtdCi 
 
 ATLAS 
 
 KLEENMAID 
 
 BREADS 
 
 y% Ga>ldl(Bn Crust^/l €r<Bsmnt/ Ttesfie" 
 
 ASK MOTHER-SHE KNOWS ! 
 

 THE SHOREWOOD COOK BOOK 
 
 5 
 
 
 
 
 
 
 RECIPES 
 
 
 
 
 
 SOUPS AND DUMPLINGS. 
 
 Bean Soup. 
 
 1 qt. beans 2 lbs. fresh beef 
 
 ^4 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 for 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. 
 
 1 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. 
 
THE SHOREWOOD COOK BOOK 
 
 The way to a man's heart 
 
 IS NOT thru his stomach. 
 Adornment plays a greater 
 part, and there is where we 
 come in. 
 
 For the^fcleverest styles 
 and lowest^ prices in 
 
 FURS 
 
 GOWNS 
 
 WRAPS 
 
 BLOUSES 
 
 MILLINERY 
 
 Go to 
 
 GRAND AT 
 SECOND ST. 
 
THE SHOREWOOD COOK BOOK 
 
 Cream of Celery Soup. 
 
 1 T. flour j/ 4 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 water 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. 
 
 1 qt. stock Yz c. chopped cabbage 
 
 1 at. boiling water 1 c. strained tomatoes 
 
 1 c. chopped onions 1 t. sugar 
 
 1 c. chopped carrots 1 t. salt 
 
 1 c. chopped celery 1 ssp. pepper 
 
 y 2 c. chopped turnip 1 T. chopped parsley 
 
 y 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 pep- 
 per 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 egg. Serve at once. 
 
THE SHOREWOOD COOK BOOK 
 
 Atwater Pharmacy" 
 
 Cor. Maryland and Atwater Road 
 (In the Heart of Shorewood) 
 
 Our pure Italian Olive Oil is excellent for cooking 
 
 WE CARRY LUICK'S ICE CREAM 
 
 We Deliver Phone Edgewood 232 
 
 Let N6k6l Solve Your 
 
 J-iCl Automatic Heater JU1VC * OUI 
 
 Coal Problems 
 
 WHY worry about coal when a Nokol will abolish fuel 
 troubles, heat your home evenly and take almost no care. 
 Nokol burns oil; it is clean, odorless, efficient, safe. Is ap- 
 proved by the National Board of Underwriters. And it can 
 be quickly installed in any coal-burning furnace without in- 
 convenience or drop in temperature. 
 
 NOKOL Company of Wisconsin 
 
 Plankinton Arcade Milwaukee 
 
 Over 8,500 in use 
 
THE SHOREWOOD COOK BOOK 
 
 Puree of Carrots. 
 3 large carrots 2 oz. suet 
 
 2 qts. cold water 2 T. cornstarch 
 
 Good sized onion l / 2 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 
 Jjoil 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 Qgg 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, nut- 
 meg, 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 2 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 egg 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. 
 
10 
 
 THE SHOREWOOD COOK BOOK 
 
 FOX'S 
 
 HINTS FOR 
 THE HOUSEWIFE 
 
 Fresh fruits at all seasons. 
 Rare imported condiments. 
 The choicest Teas and Coffees. 
 Let us decorate your dinner. 
 We know how. 
 
 FOX'S COFFEES AND 
 TEAS have had a great 
 reputation for over thirty- 
 five years. 
 
 Watch FOX'S Windows. 
 
 % of Your Life is Spent in 
 Your Shoes — 
 
 See that they" 
 are Correctly, 
 Comfortably 
 Fitted by the 
 Aid of Our 
 
 Foot X-Ray Machines 
 
 Cantilever Shoes 
 
 A Flexible Shoe for 
 Your Flexible Feet 
 
THE SHOREWOOD COOK BOOK 11 
 
 Rice Dumplings. 
 2 c. boiled rice 1 T. salt 
 
 1 v. riced potatoes \ l / 2 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 J / 2 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. 
 
 Tomato Soup With Meat Dumplings. 
 To 1 can of Campbell's Tomato Soup add 2 to 3 qts. of 
 hot water, some finely chopped onions, parsely, celery, and if 
 liked sliced carrots. Salt to taste. Let boil one-half hour. 
 Meanwhile prepare dumplings. To 1-1^4 lbs. chopped beef 
 add 1 beaten egg, 1 finely chopped onion, 1 t. chopped parsley, 
 salt and pepper; add enough flour mixed with y 2 t. baking 
 powder to hold mixture together. Drop into boiling soup and 
 boil one-half hour. Serve immediately. 
 
 Hungarian Stew. 
 Put a piece of butter, half the size of an egg, in a kettle and 
 add a sliced onion; let it brown, then put in about 2 pounds 
 of good round steak cut into pieces half an inch square, sea- 
 son with salt, pepper and a pinch of cayenne, dredge well with 
 flour. Let it brown together, then add boiling water a little 
 at a time until meat is tender. The gravy must be a rich 
 brown. Serve with baking powder dumplings. 
 
 Baking Powder Dumplings. 
 3 cups flour 2 t. baking powder 
 
 3 eggs J / 2 t. salt 
 
 1 cup milk 
 
 Mix flour, salt and baking powder, and then beat in the 
 eggs and milk to smooth paste. Put in boiling water or soups 
 and boil about 15 minutes. Serve immediately. These dump- 
 lings are very light and if let stand any length of time will 
 get soggy. 
 
THE SHOREWOOD COOK BOOK 
 
 EDITH M. SHAW 
 ART NOVELTIES 
 
 Stamping and Embroidery 
 201 Iron Block Milwaukee 
 
 SEMLER-LEIDIGER CO. 
 
 FLORISTS 
 BROADWAY 450 419 MILWAUKEE ST. 
 
 THE PLUCKHAN SHOPS 
 
 407-409 Milwaukee St. 
 CORSETS, BLOUSES, SWEATERS, LINGERIE 
 
THE SHOREWOOD COOK BOOK 13 
 
 FISH, OYSTERS AND SHRIMPS. 
 
 Codfish Balls. 
 4 e. 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 doughnuts. 
 
 Clam Chowder. 
 50 clams (soft or long clams 
 
 best) 6 Boston crackers 
 
 7 or 8 potatoes y 2 lb. fat salt pork 
 
 1 can tomatoes Salt 
 
 2 medium-sized onions Cavenne pepper 
 
 1 T. flour 2 t. butter 
 Minced parsley to taste 2 qts. 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. Squeeze 
 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. 
 
14 THE SHOREWOOD COOK BOOK 
 
 Herman F. Laabs 
 
 Fine Furs 
 
 4 1 7 Twelfth Street 
 Milwaukee, Wis. 
 
THE SHOREWOOD COOK BOOK 15 
 
 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. 
 
 y 2 pt. raw oysters 3 T. cracker crumbs 
 
 Yz pt. cooked veal 2 egg yolks 
 
 1 heaping T. butter 
 
 Chop the oysters and veal very fine. Soak the crackers 
 in the oyster liquid and mix all together in shape. Dip into 
 beaten egg. 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. 
 
16 THE SHOREWOOD COOK BOOK 
 
 West Side Clothing Co, 
 
 1601-03 Vliet St. 
 Men's, Boys' and Children's 
 
 Clothing and 
 
 Furnishings 
 
THE SHOREWOOD COOK BOOK 17 
 
 Salmon Loaf — No. 1. 
 
 1 can salmon 1 c. bread crumbs 
 
 1 T. chopped parsley 3 eggs 
 
 3 T. melted butter ' y 2 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 y 2 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 
 
 y 2 c. sweet milk 2 T. catsup 
 
 Pepper and salt to taste 1 ^gg (well beaten) 
 
 Thicken milk with the flour and add the butter, catsup, 
 pepper, and salt. Just before taking up, add the well beaten 
 tgg, boil a minute, and pour over loaf. 
 
 Baked Fish (Very Good). 
 
 Sprinkle the fish with salt and fill with stuffing, sew and 
 skewer the edges together. Cut gashes on each side across 
 the fish, and put strips of salt pork or bacon into them. Or 
 put pork below and on top of fish. Grease the baking sheet 
 and place the fish on it, dredge with flour, salt and pepper, put: 
 the sheet into a baking pan with pieces of pork fat under the 
 fish. Baste every 10 minutes. Bake a 1 lb. fish one-half hour. 
 May be served with a sauce or with filled baked tomatoes. 
 
 Stuffing for Baked Fish. 
 
 1 c. fine bread or cracker 2 t. chopped pickles 
 
 crumbs 1 /a t. pepper 
 
 1 t. chopped onion or juice 1 r. lemon juice 
 
 y 2 t. salt Ya cup melted butter 
 ]/ 2 t. chopped parsley 
 
 Milk or water to moisten. Mix the ingredients thorough- 
 ly, Use enough liquid to make the stuffing stick together. 
 
18 THE SHOREWOOD COOK BOOK 
 
 H. W. BUEMMING. A. I. A. ALEXANDER C. GUTH 
 
 BUEMMING ANDIGUTH 
 
 ARCHITECTS 
 
 521 JACKSON ST. 
 
 MILWAUKEE 
 
THE SHOREWOOD COOK BOOK 19' 
 
 Salmon Timbales. 
 
 I3-2 lb. salmon, cooked 3 t. salt 
 
 1 pt. cream y 2 t. pepper 
 
 1 c. stale bread Nutmeg or mace 
 Y\ c. butter 4 eggs 
 
 y 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. 
 
 l^j c. shrimp 1 c. soft bread crumbs 
 
 6 medium sized tomatoes % 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 
 brown 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 : 
 
20 THE SHOREWOOD COOK BOOK 
 
 North Ave. Fuel Co. 
 
 Coa I 
 Coke 
 Wood 
 
 3000 North Avenue 
 
 Phone Kilbourne 95 
 
THE SHOREWOOD COOK BOOK 21 
 
 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 
 
 y A lb. flour 1 t. salt 
 
 5 small onions *4 c - butter 
 
 34 t. white pepper 2 ^gg 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. 
 
 Halibut Au Gratin. 
 
 Cut 2 lbs. of halibut into fillets, cover with J / 2 c. buttered 
 bread crumbs and 1 c. milk. Bake 30 minutes. 
 
 Sauce. 
 
 Melt 2 T. butter and 2 T. flour, J / 2 t. salt, a dash of paprika. 
 Stir until smooth, add 2 c. milk and cook 5 minutes. Add 1 c. 
 of grated cheese and when melted add 1 tgg slightly beaten 
 and Yz t. Worcestershire sauce. 
 
22 THE SHOREWOOD COOK BOOK 
 
 Compliments 
 
 Nash Sales Co. 
 
 Nash - LaFayette Cars 
 
 Broadway at Oneida 
 
 ^Milwaukee 
 
THE SHOREWOOD COOK BOOK 23 
 
 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 water 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 browned 
 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. 
 
24 THE SHOREWOOD COOK BOOK 
 
 We Sell You More 
 Than "Just Lumber" 
 
 For every dollar spent 
 you get the benefit of 
 
 SCHROEDER 
 
 Complete Lumber Service 
 
 388 
 
 Factory-built Garages 
 
 Special Millwork 
 
 Home Builders' Free Plan Service 
 
 88 
 
 Phone Lincoln 5720 
 
 8 8 
 
 John Schroeder Lumber (p. 
 
 Z# Dozen Boards or a Dozen &7r/oac/s" 
 Foot of Walnut St. -•- MILWAUKEE, WIS. 
 
THE SHOREWOOD 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 with chopped onions or 
 parsley and a bit of lemon as an appetizer. Here there are 
 variations in its service, one of the nicest ways being the 
 following: 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 
 
 2 T. butter 1 pt. thick cream 
 1 onion 2 egg yolks 
 
 Salt 1 small can mushrooms 
 
 Pepper Parsley 
 
 1 c. bouillon 
 
 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 £y 2 -\b. 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. 
 
26 THE SHOREWOOD COOK BOOK 
 
 Be Sure to Specify a 
 
 Heil Quality- Tank 
 
 for your new garage or 
 heating system. 
 
 Heil Tanks are guaran- 
 teed in every particular. 
 
 The steel is 3-16 inches 
 thick, painted with a rust 
 resisting asphaltum paint. 
 
 The first cost is your 
 only cost. 
 
 Don't experiment — buy 
 quality. 
 
 Twenty- Sixth and Montana Avenues 
 
 Welded Steel Tanks of all Kinds 
 
THE SHOREWOOD COOK BOOK 27 
 
 Chili Con Carne. 
 
 1 lb. chopped beef 1 tan 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 Y\ lb. 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 
 separately. 
 
28 THE SHOREWOOD COOK BOOK 
 
 WEST SIDE 
 BANK 
 
 THIRD AND 
 CHESTNUT STS. 
 
 MILWAUKEE 
 
THE SHOREWOOD COOK BOOK 29 
 
 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 thick- 
 ened 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 I J/* 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 egg, 
 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. 
 
30 THE SHOREWOOD COOK BOOK 
 
 Monarch Brand 
 
 FANCY 
 CREAMERY BUTTER 
 
 (^Always Good 
 
 LAABS BROTHERS COMPANY 
 
 DISTRIBUTORS 
 
THE SHOREWOOD COOK BOOK 31 
 
 Filled Cabbage. 
 
 1 head cabbage y 2 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 1 c. water that cabbage was 
 
 1 T. flour boiled in 
 
 1 c. clear water 
 
 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 *4 c. cold water 
 
 2 t. prepared mustard j4 c - boiling water 
 
 Few grains cayenne ^2 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 stiff. Turn into mold, chill and garnish 
 with asparagus and pimento. Serve with mayonnaise 
 dressing. 
 
 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. 
 
32 THE SHOREWOOD COOK BOOK 
 
 Phone 
 Hanover 
 
 188 
 
 The Paul E. Mueller Co, 
 HEATING 
 
 CONTRACTORS 
 
 Steam, Vapor, Hot Water Heating 
 
 and Sprinkler Systems. 
 
 Ventilating and 
 
 Power Plants 
 
 ESTIMATES PLANS 
 
 FURNISHED PREPARED 
 
 Repairing 
 
 Reed and Oregon Streets 
 
THE SHOREWOOD COOK BOOK 33 
 
 Jellied Veal Tongue. 
 
 y 2 doz. veal tongues Salt 
 
 Vinegar Whole pepper 
 
 Onion Cloves 
 1/3 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. 
 Arrange 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 
 pepper. Put a spoonful of egg batter on the griddle. On this 
 put a spoonful of chopped meat. Cover with batter. When 
 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. 
 
34 THE SHOREWOOD COOK BOOK 
 
 Eat More Eggs 
 
 Eggs Come in the Original 
 "Sealed Package" 
 
 THE hen sends her fruit to you in the 
 original container. No matter when 
 or where you get Eggs you can have them 
 in Nature's own "Sealed Package." 
 
 You should eat Eggs the year round. 
 They are rich in vitamines. To make chil- 
 dren grow and put pep in grown-ups there 
 is no better food. Eggs are cheaper than 
 they have been in years. At any price they 
 are the truest economy. The children will 
 delight in eating plain, wholesome fare when 
 the tastiness of good Eggs are added. 
 
 There are 100 ways in which Eggs can 
 be used. For eating, baking and cooking 
 there is no real substitute. 
 
 Bake your cake with Eggs. Good things 
 to eat taste best when made with Eggs. 
 
 MILWAUKEE BUTTER,CHEESE 
 AND EGG EXCHANGE 
 
 85 DETROIT ST. (Mayer Bldg.) 
 
THE SHOREWOOD COOK BOOK 35- 
 
 Veal Croquettes. 
 
 2 oz. butter 
 
 2 c. cold, finely 
 
 1 onion 
 
 Nutmeg 
 
 Rind of a lemon 
 
 1 well beaten egg 
 
 Thyme 
 
 Parsley 
 
 Salt and pepper 
 
 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. I 
 
 3 lb. veal 1 c. rolled crackers 
 
 ^4 lb. salt pork 3 eggs 
 
 Sage Pepper 
 
 Bake in a loaf three hours in a slow oven. 
 
 Saure Klops. 
 
 1 lb. chopped pork 2 eggs 
 
 1 c. bread crumbs (scant) 3 medium sized onions 
 
 To 3 c. of boiling water add 2 sliced onions, 3 kernels of 
 allspice, salt to taste. Mix pork, one chopped onion, bread! 
 crumbs and eggs, season to taste. Form into balls and drop 
 into the boiling water, boil 15 minutes. Take out meat balls 
 and add to the water a paste of 2 T. flour mixed with 'vinegar 
 or lemon juice, 1 t. sugar and 1 T. butter. Let boil, take 
 from fire, and slowly add the yolk of 1 egg, beaten. Chopped 
 dill adds to the flavor. 
 
36 
 
 THE SHOREWOOD COOK BOOK 
 
 You will be interested to know the 
 merits of the new 
 
 "National" Pressure 
 
 COOKER 
 
 Cooks a complete meal of meat, vegetable 
 and desserts all at one time, over one burner, 
 in 30 minutes, and the flavors .will not blend. 
 
 Old hens and roosters cooked tender in 
 40 minutes. Food flavors are better because 
 there is no loss of juices in cooking. 
 
 Saves money on fuel, grocery and meat 
 bills. Lasts a lifetime when properly 
 cared for. 
 
 Sold in Milwaukee at 
 
 Gimbel Brothers 
 
THE SHOREWOOD COOK BOOK 37 
 
 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 y 2 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, bread crumbs, and pieces of 
 butter, and so on until the dish is filled. Pour over all a little 
 cream or milk, and bake twenty minutes. 
 
38 THE SHOREWOOD COOK BOOK 
 
 IN PLANNING YOUR NEW HOME OR TO 
 
 MAKE THE BEST OF YOUR 
 
 PRESENT ONE 
 
 Heat With Oil 
 
 It will pay you to install the BERRYMAN system of oil 
 heating. It is the best and most economical oil burner on the 
 market, and can be installed in any heating system. 
 
 It is all automatic, makes less noise, burns cheaper oil, and 
 is simple and durable. 
 
 When used in connection with our special oil-burn boiler, 
 the BERRYMAN system of oil heating your fuel consump- 
 tion will compare with hard coal at from $7 to $8 a ton. There 
 is no waste of fuel, and no dirt. 
 
 Visit our show-room and let us show you how the BERRY- 
 MAN will give you better heat and reduce your fuel bill. 
 
 Juttner Heating Company^ 
 
 Office and Showrooms: ' 432 Jefferson St. 
 
THE SHOREWOOD COOK ROOK 39 
 
 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. 
 
 Ttalian Macaroni. 
 
 1 lb. beef 3 or 4 cloves 
 
 2 stalks celery Salt 
 
 Sprig of parsley y 2 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. 
 
 Y^ lb. macaroni 1 T. butter 
 
 3 pt. boiling water 1 T. flour 
 
 iy 2 c hot milk 1 t. salt 
 
 2/Z 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. 
 
40 
 
 THE SHOREVVOOD COOK BOOK 
 
 Louis Dobbratz Co. 
 
 Wholesale Grocers and 
 Commission Merchants 
 
 276-280 Broadway 
 Milwaukee, Wis. 
 
THE SHOREWOOD COOK BOOK 41 
 
 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. washed rice 34 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. 
 
 Baked Stuffed Tomatoes. 
 
 Take ripe, firm tomatoes, cut off top, take out inside pulp, 
 Drain off most of juice. Take finely rolled bread crumbs and 
 mix well with pulp, 1 beaten egg, 1 T. chopped parsley, 2 T. 
 chopped table celery, 1 chopped onion, salt and pepper, a 
 little sugar. Mix ingredients well and fill up tomatoes. Place 
 small piece of butter on each and bake one-half hour, or until 
 tender. Very good with baked fish. 
 
42 
 
 THE SHOREWOOD COOK BOOK 
 
 y ■ ■ 
 
 First in Quality, First in Service, and 
 
 First in the Good Will of Milwaukee 
 
 Mothers and Children 
 
THE SHOREWOOD COOK BOOK 43 
 
 SALADS. 
 
 Apple Salad. 
 
 1 qt. finely cut apples. 24 c. French dressing 
 
 1 pt. water-cress 6 stuffed olives 
 
 1 Neufchatel cheese 
 
 The water-cress 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 
 or. 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 tomato 
 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. 
 
44 THE SHOREWOOD COOK BOOK 
 
 AVE 
 
 START to save through our 
 
 Savings Department 
 
 CONTINUE, by investing through our 
 Bond Department 
 
 National Bank gf Commerce 
 
 MILWAUKEE 
 "The Bank That Excels— West Water and Wells" 
 
THE SHOREWOOD COOK BOOK 
 
 Banana and Apple Salad. 
 
 4 bananas y 2 c. French dressing 
 
 5 apples 5 c. shredded lettuce 
 Y± 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 y 2 cupful equal parts vinegar and water and about 
 three tablespoons bacon drippings. Let boil and pour hot 
 over the cabbage. Mix well and serve immediatelv. 
 
 Cherry Salad. 
 
 1 lb. black cherries Y% c mayonnaise or French 
 10 almonds dressing 
 
 Hearts of lettuce 
 First wash and pit the cherries. Blanch and cut the 
 almonds 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 
 
 \y 2 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 
 shredded lettuce with 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. 
 
 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. 
 
46 THE SHOREWOOD COOK BOOK 
 
 THE 
 
 CONCORDIA 
 
 Fire Insurance Company 
 
 OF MILWAUKEE 
 
 INCORPORATED 1870 
 
 Cash Capital $ 750,000.00 
 
 Re-insurance Reserve 2,692,304.24 
 
 Reserve for Outstanding Losses. 378,099.62 
 Reserve for all other Liabilities. . 100,000.00 
 Net Surplus 790,182.67 
 
 Total Assets $4,710,586.53 
 
 Surplus to Policyholders $1,540,182.67 
 
 WM. E. WOLLAEGER, President. 
 AUG. J. LUEDKE, Vice-President. 
 
 GEO. P. MAYER, Vice-President. 
 
 FRANK DAMKOEHLER, Secretary 
 HERMAN AMBOS, Ass't Secretary 
 
 ROBERT H. MOORE, Ass't Secretary. 
 R. E. BRANDENBURG, Treas. 
 
 Agency Superintendents: H. W. ASHBY, A. C. MEEKER. 
 
THE SHOREWOOD COOK BOOK 
 
 Cottage-Cheese Salad. 
 
 1 lb. cottage cheese 6 stuffed olives 
 2y 2 T. finely cut chives y> c. dressing 
 
 2 T. pepper or parsley 3y 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 
 
 y 2 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 strips. 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. 
 
 Lettuce Salad. 
 
 5 T. ham or bacon fat 3 t. onion 
 
 2 T. vinegar 1 t. sugar 
 
 1 t. salt Pepper 
 1 head lettuce 
 
 Wash the lettuce leaves and lay in cold water. Cook the 
 ham or bacon fat and onion for three minutes. Add the 
 vinegar, 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. 
 
48 
 
 THE SHOREWOOD COOK BOOK 
 
 The "Sengbusch" 
 
 Self-Closing Inkstand 
 
 is not a Cooking Utensil, but many a good 
 Recipe has been written with a pen dipped in 
 a Sengbusch Inkstand. 
 
 TO possess an out- 
 fit of "Sengbusch" 
 Self-Closing Ink- 
 stands is the ambition of 
 many a man — an ambi- 
 tion unsatisfied because 
 he does not realize that 
 the "Sengbusch". saves 
 more than its cost, every 
 year, in ink, pens, tem- 
 per, and time. 
 
 It provides clean, 
 clear, fresh ink, all the 
 time. It prevents blots 
 and spills. 
 
 It is a gift that any- 
 one who uses a pen at 
 all will be sure to ap- 
 preciate and enjoy. 
 
 Emerald Cut Glass Base 
 
 No. 206 with one cut glass stand 
 No. 216 with two cut glass stands 
 
 Emeraline Cut Glass Base 
 
 one No. 57 cut glass 
 
 No. 202 with 
 inkstand. 
 
 No. 212 with 
 inkstands. 
 
 two No. 57 cut glass 
 
 Get One for Your Husband for a Christmas Gift 
 
 The famous "Sengbusch" Self-Closing Inkstand is 
 Air Tight — Dust-Proof — Non-Evaporating 
 Simple to Fill — Self-Adjusting — Instantly Ready 
 
 A Combination of 
 
 Utility, Durability, Cleanliness and Economy 
 
 Made in 200 Designs — $2.00 up to $27.50 
 
 Sengbusch Self-Closing Inkstand Co. 
 
 Dept. "C", Stroh Bldg., Milwaukee, Wis., U. S. A. 
 
THE SHOREWOOD COOK BOOK 49 
 
 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. 
 
 3y c. cold, diced beets y 2 c. French dressing 
 
 1 c. cut onions y 2 c. chopped, sweet pickles 
 y 2 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 
 tablespoons 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 
 y 2 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. 
 
 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 seasoning and 
 a little top milk into small balls, sprinkle with paprika, and 
 garnish with small pieces of jelly. Serve with French dress- 
 ing in a separate dish. 
 
50 
 
 THE SHOREWOOD COOK BOOK 
 
 Insures Hygienic Cleansing 
 
 Sweet-smelling clothes and hygienically 
 cleansed dishes are obtained by using 
 Crystal White Family Soap. 
 
 
 CRYSTAL WHITE 
 
 f&^,,,4^^m>^T^\^^?mz 
 
 Contains no animal fats 
 Made entirely from pure, vegetable oils 
 
 Peet Bros. Mfg. Company 
 
 KANSAS CITY SAN FRANCISCO 
 
THE SHOREWOOD COOK BOOK 511 
 
 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 coffee. 
 
 Potato and Celery Salad. 
 
 1 qt. boiled potatoes, diced 2^2 T. vinegar 
 
 1 c. finely cut celery 1 t. salt 
 
 y 2 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 parsley. 
 A hard-boiled egg may be added, 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. 
 
 Prune Salad. 
 
 2 doz. large prunes y'2 c. mayonnaise or French 
 
 1 Neufchatel cheese dressing 
 
 \y 2 T. peanut butter % 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 stuff into the prunes. Press together or leave 
 open, showing filling. Serve on lettuce leaf with either- 
 dressing. 
 
52 THE SHOREWOOD COOK BOOK 
 
 Fur Fur 
 
 W. J. ROOT 
 
 MANUFACTURERS OF FINE FURS 
 Phone Hanover 1911 375 National Avenue 
 
 The Fur Garments we produce 
 
 are made from the best skins 
 
 that our knowledge and skill 
 
 can produce. 
 
 Fair prices — best work — fine 
 
 material — correct styles. You 
 
 can ask no more and we can 
 
 give no less. 
 
 WE DO 
 STORING REPAIRING 
 
 REMODELING 
 
 GET OUR PRICES 
 
THE SHOREWOOD COOK BOOK 53 
 
 Raisin and Apple Salad. 
 
 1 c. selected raisins 2y 2 c. lettuce 
 
 34 c. lemon juice 1*4 c. cream mayonnaise 
 
 2 c. apples *4 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 
 2^2 c. red cabbage 1 t. salt 
 
 2^2 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. 
 
 Red Cabbage Salad. 
 
 4 heads of red cabbage 4 c. sugar 
 
 2 qt. vinegar 
 
 Cut cabbage fine and cook, not too soft, in salted water. 
 Drain off water and put cabbage into a jar. Let the vinegar 
 and the sugar come to a boil, pour over cabbage, and cover. 
 Keeps well and is always ready for use. 
 
 Redbeet Salad. 
 8 good-size redbeets 1 cup walnuts, cut up 
 
 2 cups celery, cut up 
 
 Cook redbeets and cut into small dice; add celery and 
 nuts and cup sugar; mix with salad dressing and set in ice 
 box to chill. 
 
 Salmon Salad. 
 1 can salmon 3 hard-boiled eggs 
 
 1 c. celery 3 pickles, cut fine 
 
 3 apples, chopped fine 
 
 Drain off all liquid from the salmon. Flake it and remove 
 all skin and bones. Add celery, apples, hard-boiled eggs and 
 pickles. Mix with mayonnaise. 
 
54 
 
 THE SHOREWOOD COOK BOOK 
 
 Any Recipe in this Book 
 
 Can Be Cooked on a 
 
 Westinghonse 
 
 Electric 
 Range 
 
 If you have never 
 tasted food cooked elec- 
 trically you cannot know 
 what wonderful results 
 can be accomplished. 
 
 Electrical cooking is 
 just as simple and just 
 as quick as gas cooking 
 — and cheaper and more 
 convenient. 
 
 Let Us Tell You More About It 
 
 A Westinghouse Waffle 
 Iron cooks delicious 
 waffles, omelettes, and 
 similar dainties, right at 
 the table. Wonderful for 
 breakfast, luncheon and 
 supper. 
 
 JULIUS ANDRAE & SONS CO. 
 
 Broadway and Michigan St. 
 
 Phone Broadway 4900 
 
THE SHOREWOOD COOK BOOK 55 
 
 Salmon Salad. 
 1 can salmon 6 stalks celery 
 
 1 can peas 6 hard-boiled 'eggs 
 
 Flake salmon and free from skin and bones. Wash and 
 drain celery and cut fine. Dice the hard-boiled eggs. Moisten 
 with mayonnaise and serve on lettuce leaves with wafers and 
 potato chips. Will serve from fifteen to eighteen persons. 
 
 Salmon Salad. 
 1 can good red salmon 1 r. celery, chopped 
 
 1 c. walnuts, chopped fine 1 small green pepper, chopped 
 
 Mix this with mayonnaise dressing and serve on a lettuce 
 leal - Rice Salad. 
 
 4 c. rice y 2 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 water-cress 
 or lettuce around the edge. Pour on French dressing mixed 
 with grated onion. Serve with mayonnaise. 
 
 Spinach and Egg Salad. 
 2 c. cold, boiled spinach 2 t. salt 
 
 4 hard-boiled eggs 4 T. chopped peppers 
 
 Ay 2 c. lettuce y> 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 with 
 peppers or parsley. Serve on the shredded lettuce with mayon- 
 naise between balls. Parsley may be used instead of chopped 
 peppers, if desired. 
 
 String Bean Salad. 
 1 qt. string beans White pepper 
 
 \]/ 2 T. chopped onions Paprika 
 
 y 2 t. salt IH 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. 
 
56 THE SHOREWOOD COOK BOOK 
 
 The East Side Bank 
 
 Farwell Ave. at North Ave. 
 
 W. I.^GREENE, President 
 
 PATRICK W. DEAN, Vice-President 
 W. F. NOLAN, Cashier 
 
 E. C. GENTHE, Ass't Cashier 
 
 DIRECTORS 
 
 W. I. Greene Patrick W. Dean Richard Kiel 
 
 Dr. W. T. Nichols Otto Best 
 
 Patronize Your Neighborhood Institution 
 
THE SHOREWOOD COOK BOOK 57 
 
 Sardine Salad. 
 
 1 box mustard sardines 1 medium-sized onion 
 Yi apple y 2 c. table celery 
 
 Chop all ingredients and mix. Add a little pepper and 
 salt, and enough vinegar to moisten. 
 
 Stuffed Pepper Salad. 
 
 3 green peppers 1 t. curry powder 
 
 2 c. cold boiled rice 5 stuffed olives 
 
 4^2 T. finely chopped peppers Y\ c. mayonnaise dressing 
 2y 2 T. grated onions Shiedded or whole lettuce leal 
 
 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 bowl 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. 
 
 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 
 seasonings 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 with French dressing, mayonnaise or boiled 
 dressing may also be used. Garnish with green peas. A 
 little more sugar may be added, if desired. 
 
 Tomato with String Beans. 
 10 tomatoes Paprika 
 
 4 c. shredded lettuce J /2 c. French dressing 
 A l / 2 c. cold, string beans 1 c. mayonnaise dressing 
 l / 2 c. cut onion 5 stuffed olives 
 
 2 t. salt Parsley 
 
 Cut off the stem ends of the tomatoes. Remove the inside 
 and chill. Fill with beans, onions, parsley and French dress- 
 ing. Garnish and serve with the sliced olives and mayonnaise 
 dressing. 
 
58 THE SHOREWOOD COOK BOOK 
 
 TRAPP BROS. 
 
 Milk, Cream and 
 Whipping Cream 
 
 — real quality products for the 
 discriminating cook 
 
 TRAPFS 
 
 "Purity First" 
 
 Fancy Creamery Butter 
 
 — always fresh and palatable 
 
 Churned daily 
 
 % 
 
 Everybody loves to drink 
 
 QM^xifounA 
 
 -in bottles only 
 
 — the delightful table drink for 
 young and old 
 
 TRAPP BROS. DAIRY CO. 
 
 75-92 Burleigh St. Phone Edgewood 330 
 
THE SHOREWOOD COOK BOOK 59 
 
 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 egg on each. This amount will serve 
 twelve people. 
 
 Tomato Aspic. 
 
 Strain one pint of cooked or canned tomato ; add teaspoon 
 salt, one saltspoon pepper, 1 teaspoon onion juice and % DOX 
 gelatine. Soak for y 2 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. 
 
 White-Bean Salad. 
 
 2>y 2 c. cooked white beans J / 2 c. boiled dressing 
 
 1 c. cut celery 4 T. chopped parsley 
 J / 2 c. cut onions 1 sour pickle 
 
 \y A 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. Water-cress may be used 
 instead of celery. Boiled dressing may be substituted by 
 mayonnaise dressing, if desired. Garnish with the sliced 
 pickle. 
 
 A Delicious Salad. 
 
 On a bed of shredded lettuce leaves place a slice of canned 
 pineapple. Chop some apple and table celery and place on 
 pineapple. Sprinkle with chopped pickled beets. Cover with 
 mayonnaise. This is a very pretty salad. 
 
60 
 
 THE SHOREWOOD COOK BOOK 
 
 You 
 Don't 
 Forget 
 
 to pay your grocery or department 
 store bill because you receive a state- 
 ment each month reminding you of the 
 amount due. You won't forget to pay 
 your savings account if you adopt our 
 Monthly Statement Savings Plan. 
 
 Notify us how much you want to 
 save each month. We send you a re- 
 minder on the first of the month and 
 you send us a check or make your de- 
 posit in person just as you do with 
 your other bills. 
 
 The important feature is that 
 you can't forget. 
 
 First Wisconsin 
 
 National Bank 
 
 Milwaukee 
 
 Capital, Surplus and Undivided 
 Profits . . . Ten Million Dollars 
 
THE SHOREWOOD COOK BOOK 61 
 
 DRESSINGS. 
 
 Cream Dressing for Cold Slaw. 
 
 Two tablespoons whipped sweet cream, two of sugar, and 
 four of vinegar. Beat well and pour over cabbage, previously 
 cui. very fine and seasoned with salt. 
 
 Salad Dressing. 
 
 2 T. table mustard 1 t. salt 
 
 1 c. vinegar 1 T. flour (heaping) 
 
 1 c. sugar 1 T. butter (heaping) 
 
 Mix and let come to a boil ; then add 2 well-beaten eggs. 
 Cook until thick; thin with sweet cream. 
 
 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, 
 adci lemon juice and salt. 
 
 Boiled Salad Dressing. 
 
 2 eggs Piece of butter, size of an tgg 
 1 T. prepared mustard 1 T. sugar 
 
 Yz t. salt 3 T. vinegar or lemon juice 
 
 Beat eggs well and add mustard, salt, and sugar. Beat 
 well, then add butter and vinegar. Boil in double boiler, stir- 
 ring 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 
 celery with sliced potatoes, then pour on dressing. 
 
p- 
 
 cooking 
 
 / 
 
 One cup of Carnation Milk plus 
 one cup of water makes two cups 
 of rich, wholesome milk that is 
 just right for cooking. Add a 
 little more water if you want 
 thinner milk. If the recipe says 
 "cream," use Carnation undi- 
 luted. Use it this way also in 
 coffee, in cocoa and on desserts. 
 It whips too, fluffily. Buy Car- 
 nation Milk regularly from your 
 grocer. 
 
 Carnation Milk. Products Company 
 new york chicago seattle 
 
 Carnation 
 Milk 
 
 'From Contented Cows 
 
 The label is red and white 
 
THE SHOREWOOD COOK BOOK 63 
 
 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. 
 
 y 2 c. sugar Pinch of red pepper 
 
 y 2 c. butter ]/ 2 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. Very 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. 
 
 Mayonnaise Dressing. 
 
 3 eggs y 2 t. salt 
 
 3 T. sugar J / 2 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. 
 
 Salad Dressing. 
 
 2 eggs, well beaten J / 2 t. Colman's mustard 
 1 t. sugar 2 t. flour 
 
 Butter, size of an egg 
 y c. vinegar 
 Pinch of red pepper 
 
 Add the cream when cold. 
 
64 
 
 THE SHOREWOOD COOK BOOK 
 
 3unde &• Clpmeyer Co. 
 cJewelers -Milwaukee 
 
 Wkerc QvjoJiihf Is As Represented 
 
 ye Works 
 
 Phone Lakeside 595 367 BRADY ST. 
 
 AS 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 
 
 We have daily Auto Delivery in Shorewood 
 
THE SHOREWOOD COOK BOOK 6S 
 
 Plain Mayonnaise. 
 
 y 2 c. vinegar, warmed 
 
 1 t. mustard 
 
 2 eggs, well beaten 
 
 1 t. sugar 
 
 A little lemon juice 
 
 1 t. salt 
 
 I t. flour 
 
 
 Mix flour, mustard, and sugar and add to beaten egg- 
 Then add to warm vinegar. Cook until thick. Add one-half 
 cup milk and cook again. Add piece of butter, size of a. 
 walnut, and beat well. 
 
 Russian Salad Dressing. 
 
 1 egg yolk }i t. white pepper 
 
 1 c. olive oil or wessen oil Yz t. salt 
 
 1 t. mustard \y 2 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. 
 
66 THE SHOREWOOD COOK BOOK 
 
 Hilbelt £& Baerwald Co. 
 
 GENERAL 
 INSURANCE 
 
 TELEPHONE Broadway 3891 86-88 MICHIGAN ST. 
 
 Follow up a box of 
 
 JULIA FISCHER'S 
 
 Home-made Candy 
 
 and there'll be smiles of gladness and gratitude. You don't 
 want to forget the delicate cakes, tortes, and other good things 
 that we are now offering to our particular customers! 
 
 Shops at 
 228 Grand Ave. 3809 North Ave. 
 
 STEARNS -- KNIGHT 
 
 SLEEVE VALVE MOTORS 
 
 6-Cylinder — 4- Cylinder 
 
 Latest Style Closed Cars on Display 
 
 STEARNS SALES AGENCY 
 
 Lakeside 3800 150-160 Farwell Ave. 
 
THE SHOREWOOD COOK BOOK 67 
 
 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 
 
 y 2 glass of 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 Yz lb. grated ham 
 
 3 eggs 
 
 Beat eggs well and mix with other ingredients. Bake 
 until a nice brown. 
 
68 THE SHOREWOOD COOK BOOK 
 
 WE SHINE SHOES 
 We carry a complete line of Children's Shoes 
 
 ATWATER SHOE REPAIR SERVICE 
 
 BYRNES BROS., Props. 
 
 Corner Maryland and Atwater 
 Phone Edgewood 2825-W We Call and Deliver 
 
 BIG JO 
 
 HIGHEST GRADE FAMILY 
 
 FLOUR 
 
 BEST IN THE WORLD 
 
 Wabasha Roller Mill Co., Wabasha, Minn. 
 
 WM. STEINMEYER CO., 
 
 AGENTS 
 
THE SHOREWOOD COOK BOOK 69 
 
 Spanish Omelet. 
 
 1 egg 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 egg yolks 1 t. sugar 
 
 3 egg whites y 2 oz. butter 
 1 t. vanilla 
 
 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. 
 
70 
 
 THE SHOREWOOD COOK BOOK 
 
 'T^O do effective cooking and baking you will 
 
 -*■ require the proper cooking and baking 
 
 utensils ; also mixing spoons and cream whips. 
 
 We carry a complete line of house utensils. 
 
 We also carry a full line of hardware, gas 
 ranges, kitchen heaters, paints, oil and var- 
 nishes, crockery, glassware, dinner sets, and a 
 full stock of toys. 
 
 R. C. FREIHUBE 
 
 3815 North Ave. 
 
 Milwaukee, Wis. 
 
 Take the work 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. 
 
 APEX ELECTRIC WASHER 
 
 No rubbing — everything made won- 
 derfully clean. 
 $5 PUTS IT IN YOUR HOME 
 Balance in easy monthly payments 
 COME IN AND SEE IT WORK 
 
 Ph. Gross Hardware C? < 216-18 Third St. 
 
THE SHOREWOOD COOK BOOK 71 
 
 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 2/3 c. sugar 
 
 Pinch of salt 1 ^gg 
 
 Pinch of cinnamon y 2 c. flour 
 
 Butter, size of a nut 1 T. butter 
 
 1 t. baking powder 2/3 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 sugfar. 
 
 'b' 
 
 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 
 ]/ 2 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. Serve with sugar and 
 cream. 
 
72 THE SHOREWOOD COOK BOOK 
 
 Community Market 
 
 Julius Heimann, Proprietor 
 
 Dealer in 
 and Smoked ■"■CiMl 9 and Sausage 
 
 Fresh, Salt ftfl^fe stf'tf Hams* Bacon 
 
 POULTRY, GAME AND OYSTERS 
 IN SEASON 
 
 Corner Prospect V Atwater Road 
 
 TELEPHONE EDGEWOOD 826 
 
 QUALITY AND SERVICE THE BEST 
 
 O'NEILL'S CREAMERY 
 
 Dealer in 
 ARROW BRAND BUTTER 
 
 and 
 STRICTLY FRESH EGGS 
 
 Phone Lincoln 589 1024 Wright St., Milwaukee, Wis. 
 
THE SHOREWOOD COOK BOOK 73 
 
 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. 
 
 y 2 c. minute tapioca 1 ssp. salt 
 
 3 c. hot water 1 small tumbler grape jelly 
 
 y 2 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. 
 
 ly 2 c, water y 2 ssp. salt 
 
 y 2 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 whip 
 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, pine- 
 apple or other fruit piled up in center. 
 
 Maple Nut Pudding. 
 
 2 c. brown sugar 2 eggs (well beaten) 
 1 qt. milk 2 T. cornstarch 
 
 y 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. 
 
74 THE SHOREWOOD COOK BOOK 
 
 ©RANP 
 
 COFF 
 
THE SHOREWOOD COOK BOOK 75 
 
 Old English 
 
 Plum Pudding. 
 
 1 lb. raisins, stoned and cut 
 
 Y\ lb. suet, chopped very fine 
 
 1 lb. currants, washed and 
 
 y 2 lb. brown sugar 
 
 dried 
 
 6 eggs 
 
 34 lb. citron, cut fine 
 
 1 t. allspice 
 
 2 t. cinnamon 
 
 1 t. nutmeg 
 
 y 2 t. cloves 
 
 ]/ 2 pt. milk 
 
 1 t. salt 
 
 6 oz. bread crumb 
 
 6 oz. flour 
 
 
 Boil five hours without stopping. Wet the pudding bag 
 and flour 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. 
 
 3 c. milk 
 
 2 eggs y 2 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. 
 
76 THE SHOREWOOD COOK BOOK 
 
 CHAS. NUNKWITZ 
 
 Dealer in All Kinds of 
 
 FANCY CUT MEATS 
 
 HOTEL, RESTAURANT and FAMILY TRADE 
 A SPECIALTY 
 
 Telephone: Broadway 4072-4073 431 Milwaukee St. 
 
 WRAPS GOWNS 
 
 THE UNITY 
 
 67 Wisconsin St. 
 
 SUITS BLOUSES 
 
THE SHOREWOOD COOK BOOK 77 
 
 Sally Lunn. 
 34 c. sugar l / 2 c. milk 
 
 J / 2 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 
 
 34 e. cold water % c - lemon juice 
 
 1 c. boiling water 3 eggs 
 
 1 pt. milk % 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. 
 
 y 2 c. molasses y 2 c. raisins 
 
 y 2 c. brown sugar 1^ c. flour 
 
 y 2 c. butter 1 t. baking powder 
 
 y 2 c. sour milk 
 
 Steam forty-five minutes and serve with hard sauce. 
 
 Hard Sauce. 
 
 1/3 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. 
 
 Y± c. milk 1 T. butter 
 
 1 egg 1 t. 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, egg, 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. 
 
78 THE SHOREWOOD COOK BOOK 
 
 For Pure Drugs go to 
 
 KOERNER'S 
 
 COR. 27th ST. AND NORTH AVE. 
 
 If you can't come 
 
 PHONE KILBOURN 450 & 5581 
 
 We Deliver Promptly 
 
 If you want to buy 
 
 TRY THE DRUG STORE FIRST 
 
 Phone Edgewood 2140 Repairing Promptly Attended To 
 
 Albert F. Lutz 
 
 SHOREWOOD CARPENTER AND 
 CABINET MAKER 
 
 1567 MURRAY AVE. MILWAUKEE, WIS. 
 
THE SHOREWOOD COOK BOOK 79 
 
 PIES. 
 
 
 
 
 
 
 Blackberry 
 
 Pie. 
 
 
 1 
 
 c. 
 
 blackberry 
 
 juice 
 
 4 1< 
 
 wel 
 
 T 
 
 1 
 
 c. 
 
 sugar 
 
 
 
 2 e 
 
 ggs 
 
 
 1 
 
 c. 
 
 cream 
 
 
 
 
 
 
 flour 
 
 Mix flour with sugar, add blackberry juice, 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 rilling is thick 
 and firm. Add a pinch of salt to white of eggs, beat these 
 until stiff and bake. 
 
 Banana Pie 
 
 2 eggs 1 c. milk 
 
 y 2 c. sugar A pinch of salt 
 
 2 T. flour y 2 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 boiling. 
 Slice the bananas into a rich pastry crust baked delicately 
 brown and cover with custard. Whip the egg whites and add 
 the powdered sugar to this. Put on top and brown in oven. 
 
 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. w r ater 
 
 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. 
 
80 THE SHOREWOOD COOK BOOK 
 
 J. DRUECKER SONS CO. 
 
 Building Material 
 
 WASHED SAND AND GRAVEL, FUEL 
 
 Atwater and Northwestern Tracks 
 Phone Edgewood 34 Shorewood, Milwaukee 
 
 SPECIAL ATTENTION GIVEN TO ORDERS 
 FOR PARTIES, LUNCHEONS, ETC. 
 
 Atwater Delicatessen 
 
 "Good Things to Eat" 
 Phone Edgewood 1852 459 Atwater Road 
 
 A complete line of fancy fruits, vegetables, etc., 
 
 put up in glass jars 
 Our bakery goods are all made on the premises 
 
THE SHOREWOOD COOK BOOK 81 
 
 
 
 
 
 Butterscotch 
 
 Pie. 
 
 2 
 1 
 
 2 
 
 c. 
 c. 
 c. 
 
 brown 
 water 
 
 milk 
 
 sugar 
 
 2 T. butter 
 4 T. flour 
 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. 
 
 Sweet Apple Pie. jj 
 
 2 c. stewed sweet apples T / 2 t. ginger 
 
 1 small c. white sugar 2 well beaten eggs 
 y 2 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. 
 
 Mince Pie. 
 
 2 lb. meat, chopped fine 1 c. molasses 
 
 3 lb. apples, chopped fine 1 c. vinegar 
 1 c. raisins 1 c. suet 
 
 3 c. sugar 1 t. cloves 
 
 1 T. salt 1 t. cinnamon 
 
82 THE SHOREWOOD COOK BOOK 
 
 Soda MBr ;i 8k Candy 
 
 Bakery ^^J^^^J^t Lunch 
 
 While shopping or after the theatre come in and enjoy 
 a dainty luncheon 
 
 The PRINCESS 4th and Grand 
 
 INSURANCE 
 
 For 
 
 SERVICE and QUALITY 
 
 See- — 
 
 E* II ■ WINZIL INSURANCE 
 
 Broadway 5017 212 Wells Bldg. 
 
 MILWAUKEE 
 
THE SHOREWOOD COOK BOOK 83 
 
 Pie Crust. 
 2 c. flour y A lb. lard 
 
 Y^ lb. butter 1 scant t. salt 
 
 1 big t. baking powder y 2 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 
 
 1 egg 
 
 Beat egg together with sugar. The juice of one lemon 
 may be used instead of the flavoring, if desired. Bake with 
 two crusts. 
 
 Chocolate Pie. 
 
 2 c. sweet milk 2 eggs 
 
 2//5 c. sugar 2 T. grated chocolate 
 
 Heat the milk, sugar and chocolate together. When hot, 
 add 2 T. of cornstarch, mixed in a little cold milk, then add 
 the beaten eggs. Let it come to a boil. Have your pie dish 
 lined with a good pie crust and baked. Fill it with the choco- 
 late cream. Beat the whites of the eggs to a stiff froth, add 
 a little sugar, and set in a cool oven to brown. Very nice. 
 
 Elderberries (for Pies). 
 
 y bu. elderberries 5 lemons 
 
 8 lbs. sugar 
 
 Cook well and put in jars for use. 
 
 Raisin Pie. 
 1 egg 1 c. large seeded raisins 
 
 1 c. sour cream 1 t. lemon extract 
 
 1 c. sugar 
 
 Beat egg with sugar, add cream, raisins and flavoring. 
 Bake between two crusts. 
 
 Economical Cocoanut Pie. 
 
 Add three tablespoonfuls sugar, a tablespoonful corn- 
 starch and the yolk of one egg to one pint of milk. Then add 
 1 cup cocoanut. Bake in one crust. Cover with meringue. 
 
84 
 
 THE SHOREWOOD COOK BOOK 
 
 Do You Take Pride in 
 Your Cooking ? 
 
 Here's a Suggestion Worth Remembering: 
 
 YOU CAN DO IT BETTER WITH GAS 
 
 and a modern gas range with 
 oven heat regulator 
 
 Milwaukee Ga5 
 LigHt Company 
 
THE SHOREWOOD COOK BOOK 85 
 
 BREAD. 
 
 Baking Powder Biscuits. 
 
 2 c. flour 2 T. shortening 
 
 4 t. baking powder ^4 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 y 2 c. sugar 
 24 c. butter 2c 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. 
 
 Potato Biscuits. 
 
 1 potato ricer boiled potatoes 2 T. butter, melted 
 
 2 eggs 2 T. lard, melted 
 lc yeast dissolved in warm 1 c. milk 
 
 water 1 T. sugar 
 
 1 c. flour, sifted 1 t. salt 
 
 Mix all together, then let rise in a warm place until double 
 its bulk, cut down, roll and shape into biscuits. Let rise. 
 Brush with butter, bake. To be eaten warm. 
 
 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. 
 
86 THE SHOREWOOD COOK BOOK 
 
 Atlas Fancy 
 Flour 
 
 Made From Washed Wheat 
 
 Compliments of 
 
 Weber's 
 
 Milwaukee 
 
 Chocolates 
 
THE SHOREWOOD COOK BOOK 87 
 
 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. 
 
 Corn Meal Muffins. 
 2 c. corn meal 3 t. baking powder 
 
 1 c. flour 1 T. melted butter 
 
 2 1 /:. 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. 
 
 4j/2 T. shortening 
 
 
 1^2 level t. soda 
 
 Y\ c. sugar 
 
 
 Ginger 
 
 2 eggs 
 
 
 Cinnamon 
 
 Pinch of salt 
 
 
 Raisins 
 
 24 c. molasses 
 
 
 2 J /2 c. flour 
 
 94 c. water 
 
 
 
 
 Graham 
 
 . Muffins. 
 
 1 c. graham or entire 
 
 wheat 
 
 % c. sugar 
 
 flour 
 
 
 1 t. salt 
 
 1 c. flour 
 
 
 1 c. milk 
 
 1 egg 
 
 
 1 to 3 T. melted butter 
 
 4 t. baking powder 
 
 Mix and sift dry ingredients. Add milk gradually, then 
 egg 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 % t. salt 
 
 1 T. sugar 1 T. beaten egg 
 
 s/ 4 T. lard 3 T. milk 
 
 Mix dry ingredients first, then mix with the egg and 
 lastly the melted shortening. Bake about twenty minutes in 
 moderate oven. 
 
THE SHOREWOOD COOK BOOK 
 
 
 ...... .■•■■■■•^■■■•■.•fi.»| l 
 
 ^idTOg^^ 
 
 KITCHEN TABLES 
 
 KITCHEN CABINETS 
 
 CHAMBERS FIRELESS GAS RANGE 
 
 YOUR MEAL IS COOKING WHILE YOU DO 
 SOMETHING ELSE 
 
 You can get the meal all ready, put 
 it in the Chambers Range, go about 
 your other work, or dress for a trip 
 to the theater or the shops, and 
 when you are ready, turn off the gas 
 and go along. Your kitchen will run 
 as smoothly as if you were there, 
 and when you come home the meal 
 is ready to serve. Let us show you 
 the convenience of this range. 
 
 FISCHER'S 
 
 "HOME OP MASTKRBItT FURHITURC 
 ^ SECOND STREET AT WEST WATER. 
 
THE SHOREWOOD COOK BOOK 89 
 
 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. 
 
 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 
 
 Jnto the quart measure put the shortening, sugar, salt 
 and milk. Fill it up with warm water. When cooled to luke 
 warm, pour into the breadmixer, reserving about one-half 
 cup of the liquid in which to dissolve the yeast. Then add 
 to the liquid in the breadmixer, and lastly add the flour. 
 
 
 
 
 Muffins. 
 
 
 
 2 c. 
 2 t. 
 
 1/2 
 
 1 T 
 
 flour 
 
 baking pow 
 c. milk 
 . butter (me 
 Bake fifteen 
 
 1 T. sugar 
 der y 2 t. salt 
 
 1 egg 
 sited) 
 
 minutes. 
 
 
 
 
 
 Nut Bread. 
 
 
 
 1 T. 
 1 t. 
 
 . sugar 
 , molasses 
 salt 
 
 
 1 t. soda 
 
 }i c. walnuts 
 
 \y 2 c. graham 
 
 flour 
 
 24 c. white flour 
 
 Parker House Rolls. 
 
 2 qt. sifted flour y 2 c. sugar 
 
 3 T. butter y 2 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. 
 
90 THE SHOREWOOD COOK BOOK 
 
 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 milk 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 breadmixer, reserving only enough of the liquid 
 to thoroughly dissolve the yeast. Pour the dissolved yeast 
 into the breadmixer 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. 
 
THE SHOREWOOD COOK BOOK 91 
 
 CAKE. 
 
 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). 
 
 y 2 c. butter y 2 t. cinnamon 
 
 1 lb. brown sugar y 2 t. cloves 
 
 y 2 cake German sweet choco- 2 c. flour 
 
 late 3 t. baking powder 
 
 4 eggs 
 y 2 lb. blanched almonds, cut fine 
 
 Bake in shallow coffee cake tins and when cold put on 
 following frosting and cut in squares : 
 
 Frosting. 
 
 1 c. sugar y 2 c. water 
 
 Small piece of butter 1 t. vanilla 
 
 Boil five minutes, then beat until cold and creamy. 
 
 Almond Torte. 
 
 6 eggs y 2 lb. grated or ground almonds 
 1 c. powdered sugar 1 t. baking powder 
 
 Beat eggs separately. Stir yolks and sugar together, add 
 almonds (not blanched), baking powder and lastly, whites of 
 eggs. Bake forty minutes. 
 
92 THE SHOREWOOD COOK BOOK 
 
 RECIPE No. 1 
 
 For Economical Cooking 
 
 Buy Quality Meats Only. 
 
 Every Ounce of Meat Palatable. 
 
 LET US PROVE IT 
 
 A. J. GAHN 
 
 702 Oakland Ave. 1327 Downer Ave. 
 
 Lakeside 968-969 Edgewood 47-48 
 
 MEATS, FISH AND POULTRY 
 
 Instantaneous Bleach for Sun Tan and Freckles 
 Acne Treatment for Pimples and Blackheads 
 
 Electrolytic Facial Massage 
 
 Hairdressing, Scalp Treatment, Shampooing, 
 
 Manicuring, Hair Tinting, Marcelling, 
 
 Water Waving 
 
 Hair Goods of Every Description 
 
 East Side Marinello Shop 
 
 L. KING, Mgr. 
 
 Marinello Preparations and Human Hair Goods 
 
 Phone Lakeside 2840 413 Folsom PI. 
 
THE SHOREWOOD COOK BOOK 93 
 
 Apple Sauce Cake. 
 
 1 c. sugar 1 c. raisins, chopped 
 
 y 2 c. butter and lard 2 c. flour 
 
 1^2 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 \y> t. cloves 
 
 y 2 c. shortening 1 t. cinnamon 
 
 1 t. salt y 2 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 2 c. butter 1 c. chopped walnuts 
 
 1 ( . sugar 1 c. raisins 
 
 \y± 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 2 c. sour milk 
 
 1 c. sugar 2 t. cinnamon 
 
 2 well beaten eggs 34 t. cloves 
 
 % 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 cinnamon, 
 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. 
 
94 THE SHOREWOOD COOK BOOK 
 
 Apple Cake. 
 
 3 c. flour 4 T. shortening 
 
 3 t. baking powder ]/ 2 c. milk 
 
 Yz t. salt 2 eggs, beaten 
 
 1 T. sugar 
 
 Sift flour, baking powder, salt and sugar, rub in shorten- 
 ing, add milk and eggs. Roll out y 2 inch thick, put into shal- 
 low pans, brush dough with butter. Wash, pare and quarter 
 apples, press into dough, sprinkle with sugar and cinnamon,, 
 bake in moderate oven until apples are tender and brown,, 
 about one-half hour. To be eaten warm. 
 
 Apple Torte. 
 
 \y 2 lb. apples, boiled and 1 heaping t. flour 
 
 sifted 5 eggs 
 
 2 oz. blanched almonds Rind of y 2 lemon 
 6 oz. sugar Juice of 1 lemon 
 
 Fold whites of eggs in last. 
 
 Dough. 
 
 6 oz. butter y 2 t. baking powder 
 
 6 oz. flour 4 T. sugar 
 
 2 egg yolks Vanilla 
 
 Baking Powder Coffee Cake. 
 
 2 c. flour Y\ c. butter 
 
 1 c. sugar Y\ c. milk 
 
 2 t. baking powder 2 eggs 
 
 Mix flour, sugar, baking powder and butter like pie crust.. 
 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 
 y 2 t. salt 2/3 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. 
 
THE SHOREWOOD COOK BOOK 95 
 
 Blueberry Torte. 
 
 6 oz. butter y 2 c. sugar 
 
 2 T. sugar 2 heaping T. flour 
 
 1 egg 1 egg 
 
 y 2 lb. flour y 2 c. sugar 
 
 \y 2 qt. blueberries y> c. sour cream 
 
 Cream butter and two tablespoons sugar, stir in one egg, 
 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 egg mixed with one-half cup sugar and the sour 
 cream. Then stir in the beaten white of egg and let bake 
 another one-half hour or until done. Let cool in form. 
 Remove rim carefully and let torte remain on tin. 
 
 Blitz Torte— No. 1. 
 
 1 c. flour 
 
 1 t. baking powder 
 4 eggs (yolks) y{ 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 egg 
 
 Dissolve corn starch in cold water and boil with the above 
 ingredients. When thick and cold add white of egg. 
 
 Blitz Torte — No. 2. 
 
 y c. sugar 1 t. vanilla 
 
 y 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 
 almonds over top. Bake in moderate oven thirty minutes. 
 Custard filling between layers. 
 
96 THE SHOREWOOD COOK BOOK 
 
 FRED W. KATH 
 
 1364 Oakland Ave. 
 Hardware, Electrical Supplies and Appliances 
 
 Paints, Oils and Varnishes 
 
 Electric Repairing and Tin Work 
 
 GENERAL REPARING 
 
 Telephone Connection 
 
 Telephone Edgewood 70 1236 Oakland Ave. 
 
 Shorewood Express Line 
 
 Local and Long Distance Hauling 
 
 Piano and Furniture Moving 
 
 L. M. Bermel Milwaukee, Wis. 
 
THE SHOREWOOD COOK BOOK 97 
 
 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. 
 
 y 2 c. sugar 1 t. baking powder 
 
 34 c. butter 1 t. vanilla 
 
 4 eggs y 2 c. sugar 
 
 3 T. milk 34 lb. almonds 
 y 2 c. flour 
 
 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. Bake in a moderate oven, 
 oven. 
 
 Filling. 
 
 1 c sour cream 
 1 T. corn starch 
 
 3 T. sugar 
 1 t. vanilla 
 
 1 egg 
 
 Brown Cake. 
 
 3 c. flour 
 y 2 c. butter 
 
 1 c. currants 
 Allspice 
 
 2 eggs 
 
 Cinnamon 
 
 1 c. raisins 
 y 2 c. sugar 
 1 c. sour milk 
 
 1 lemon 
 
 1 c. molasses 
 
 1 t. saleratus 
 
 Brown Form Cake. 
 
 3 eggs 1 c. raisins 
 
 1 lb. dark brown sugar 10c citron 
 
 Butter, size of an egg 1 t. allspice 
 
 1 c. milk 1 t. cloves 
 
 1 t. nutmeg 1 t. cinnamon 
 
 3 t. baking powder Flour enough to stiffen 
 
98 THE SHOREWOOD COOK BOOK 
 
 Butter, Egg and Milkless Cake. 
 
 1 c. brown sugar 2 T. lard 
 
 1 c. (or more) seeded raisins Pinch of salt 
 
 y 2 t. cinnamon Little nutmeg 
 
 34 t. cloves 2 c. flour 
 
 1 t. baking soda y 2 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 Sponge 
 
 Cake. 
 
 3 eggfs 
 
 
 2 c. 
 
 flour (scant) 
 
 1 c. 
 
 sugar 
 
 
 2 t. 
 
 baking powder 
 
 y 2 1 
 
 . salt 
 
 
 Flavoring 
 
 1 c. 
 
 boiling 
 
 water 
 
 
 
 Beat eggs and sugar together, then add the other 
 ingredients in the order given. 
 
 Carrot Torte. 
 2 c. boiled mashed carrots 2 T. flour 
 2 c. sugar 2 t. baking powder 
 
 1 lemon, juice and rind 4 eggs, beaten, whites last 
 
 2 T. cornstarch 
 
 Baked in two layers. 
 
 Filling. 
 Chopped pineapple and whipped cream inside, and plain 
 whipped cream on top. 
 
 Bread Torte. 
 
 2 c. sugar 1 grated lemon rind 
 & 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 egg yolks 1 c. sugar 
 Butter, size of an egg Boil. 
 
THE SHOREWOOD COOK BOOK 99 
 
 
 
 
 Cheap Devil's 
 
 Food. 
 
 
 
 
 
 1 
 1 
 1 
 
 2 
 3 
 
 T. butter 
 T. lard 
 
 egg 
 
 c. flour 
 T. cocoa 
 
 
 
 1 c 
 1 c. 
 1 i. 
 1 t. 
 
 sugar 
 sour milk 
 soda 
 vanilla 
 
 
 
 
 Dissolve soda 
 sugar. 
 
 in 
 
 a little water 
 
 . Mix 
 
 the 
 
 cocoa with 
 
 the 
 
 2 
 1 
 
 egg whites 
 c. powdered 
 
 sugar 
 
 Frosting 
 
 1 t. 
 
 2 sq 
 
 vanilla 
 uares o 
 
 f bi 
 
 tter 
 
 chocolate 
 
 Melt chocolate over hot water. 
 
 Caramel Cake. 
 
 1 c. sugar Piece of butter size of egg 
 2/3 c. milk 3 eggs 
 
 \y$ c. flour 2 t. baking powder 
 
 Bake in two large layers. 
 
 Filling for Caramel Cake. 
 
 2 c. brown sugar 3 T. milk or cream 
 Small pieces of butter Pinch cream tartar 
 
 Boil just five minutes and flavor with vanilla. Beat well 
 while it cools. 
 
 Cheese Cake. 
 
 1 c. sugar Grated rind and juice of 1 
 
 3 eggs lemon 
 
 2 T. flour 1 pt. sweet milk 
 1 lb. cottage cheese ^ 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. 
 
100 THE SHOREWOOD COOK BOOK 
 
 DRAKE BROS. CO. 
 
 Wholesale and Retail Druggists 
 
 Importers of 
 
 PURE OLIVE OIL 
 
 Your Phone Orders 
 Promptly Delivered 
 
 Telephone East Water and 
 
 Broadway 123 Michigan Street 
 
 A BLEND FOR SHOREWOOD CUPS 
 VAN ALSTINE'S 
 
 Pride Coffee 
 
 SHOREWOOD GROCERY 
 
 1325-1327 Downer Ave. Phones, Edgewood 145-146 
 
 SERVICE QUALITY 
 
THE SHOREWOOD COOK BOOK 101 
 
 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 
 
 \y 2 c. sugar 
 
 Stir cottage cheese until smooth. Take either pie crust 
 or coffee-cake dough. 
 
 Cheese Torte. 
 1 lb. zwieback, grated * 4 eggs 
 
 1 c. sugar 1 c. sugar 
 
 1 t. cinnamon y 2 pt. sweet cream 
 54 c. melted butter Vanilla to taste 
 
 2 lb. cottage cheese 
 
 To make crust, mix zwieback, 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. 
 I 1 /?. T. butter 1 c. confectioner's sugar 
 
 \y 2 T. chocolate 
 
 Chocolate Nut Cake. 
 \y 2 c. sugar 4 eggs, beaten, added, 1 
 
 J / 2 c. butter at a time 
 
 y 2 c. milk, to melt y 2 bar l 1 /?. c. flour 
 
 chocolate 2 t. baking powder 
 
 y 2 c. chopped walnuts 
 Bake in spring form. 
 
 Chocolate Frosting. 
 One-half bar bitter chocolate, a little milk and a piece of 
 butter size of an egg. Melt all together, add powdered sugar 
 and a little cream. Vanilla flavor. 
 
102 THE SHOREWOOD COOK BOOK 
 
 Cocoa Cake. 
 
 1 c. sugar 1 t. vanilla 
 
 y 2 c. cocoa \y 2 c. flour 
 
 1 c. sour milk 1 t. baking soda (not heaping) 
 
 4 T. melted butter A pinch of salt 
 
 Add a little more flour if not stiff enough. 
 
 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 y 2 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 
 
 \ l / 2 c. 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 
 cover the cranberries with whipped cream. 
 
THE SHOREWOOD COOK BOOK 103 
 
 Crumb Cake. 
 2 c. brown sugar 1 egg 
 
 Little salt 1 c. sour milk 
 
 2 c. flour 1 t. soda 
 y 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 mod- 
 erate oven. 
 
 Date Cake — No. 1. 
 1 c. sugar 1 t. vanilla 
 
 1 lb. dates , y 2 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. 
 
 l/ 2 c. sugar Yz t. almond extract 
 
 y 2 c. butter 1 c. milk 
 
 Yolks of 4 eggs y 2 lb. chopped dates 
 
 34 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 y 2 lb. dates, cut fine 
 
 1 c. sifted sugar iy 2 t. baking powder 
 
 y 2 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 2 t. lemon extract 
 
 y 2 c. butter y 2 t. vanilla 
 
 y 2 c. milk p 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. 
 
104 
 
 THE SHOREWOOD COOK BOOK 
 
 I^RAN K & M OTTE RAM CO. - cJ EW ELE RSj 
 
 t \w 
 
 i 
 
 t IV SHOPPING HERE J\ 
 
 ^ ej? J^^ ^^gAST WATER e,*0£0 ^T<lh 4 O 
 
 "W£ FEATURE GOOD LOOKING THINGS 
 
 Milwaukee Ice Machine 
 
 ALWAYS DEPENDABLE 
 
 Half Ton to Ten Ton 
 
 Write for 
 Catalogue 
 
 MILWAUKEE STEAM APLLIANCE CO. 
 
 Tel. West Allis 126 
 
 West Allis, Wis. 
 
THE SHOREWOOD COOK BOOK 105 
 
 Devil's Food. 
 
 Devil's Food Cake— No. 1. 
 
 y 2 lb. Baker's bitter chocolate 1 egg yolk 
 
 y 2 c. sweet milk y 2 c. sugar 
 
 y 2 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. 
 
 Devil's Food Cake— No. 2. 
 
 1 c. sugar 1 iarge c. flour 
 
 % c. butter 1 t. soda 
 
 1 egg 1 t. vanilla 
 
 % c. sour milk 2 squares chocolate 
 
 Dissolve chocolate in one-half cup boiling water. 
 
 Devil's Food Cake— No. 3. 
 
 2 square grated chocolate 1 level t. soda, mixed with 
 
 chocolate 
 
 Pour one-half cup boiling water over chocolate and let 
 stand until other ingredients are mixed. 
 
 \y 2 c. sugar y 2 c. sour milk 
 
 y 2 c. butter 1 level t. baking powder 
 
 2 eggs 2 c. flour 
 
 Flavor with vanilla. Bake in loaf. 
 
 Egg Torte. 
 
 6 eggs 1 pk. dates 
 
 1 c. sugar 1 c. walnuts, chopped 
 
 y 2 c. bread crumbs 1 t. vanilla 
 
 1 t. baking powder 
 
 Beat yolks, add sugar and beat. Add baking powder and 
 crumbs, then dates cut in small pieces and nuts, then whites 
 of eggs beaten stiff and vanilla. Bake in coffee cake pan 
 forty minutes. Serve with whipped cream. 
 
106 THE SHOREWOOD COOK BOOK 
 
 Eggless Cake. 
 
 y 2 c. butter 1 t. grated nutmeg 
 
 \y 2 c. sugar y 2 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. 
 
 Ever Best Cake. 
 
 1 c. sugar 1 egg 
 
 1 T. butter l J / 2 c. flour 
 
 Over 1 cup of chopped dates sprinkle 1 teapsoon of soda. 
 Over this pour 1 cup of hot water. Cream butter, add sugar 
 and egg, and date mixture. 
 1 t. vanilla y 2 c. nuts, chopped 
 
 Add flour. 
 
 Farina Cake. 
 
 1 c. granulated sugar 1 t. cream of tartar 
 
 y 2 c. powdered sugar y 2 t. soda 
 
 1 c. farina \y 2 c. rolled and sifted oven 
 
 24 c. ground walnuts dried bread crumbs 
 
 6 eggs 
 
 Beat yolks, add the sifted sugar, and beat five minutes. 
 Whip the whites with cream of tartar until stiff; add this to 
 yolks and whip two minutes. Mix all dry ingredients, add to 
 the eggs and beat well. Bake in two or three layers. Serve 
 with whipped cream and sprinkle top with chopped walnuts. 
 
 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, beating 
 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. 
 
THE SHOREWOOD COOK BOOK 107 
 
 Frozen Coffee Cake. 
 
 1 lb. flour 1 t. salt 
 
 y 2 lb. shortening IT. sugar 
 
 Mix like pie crust. Add : 
 3 egg yolks lc yeast 
 
 1 c. milk 
 
 Set in cool place over night. In morning roll out on 
 board. Beat whites of 3 eggs, 1 cup sugar, spread over rolled 
 dough. Add raisins, nuts and cinnamon. Let raise in warm 
 place. 
 
 
 
 Fruit 
 
 : Cake. 
 
 Y A lb. butter 
 
 
 
 2 lb. currants 
 
 1 lb. brown sugar 
 
 
 1 lb. dates 
 
 5 eggs 
 
 
 
 y 2 lb. citron 
 
 1 c. sour milk 
 
 or buttermilk 
 
 y 2 lb. candied cherries 
 
 1 t. soda 
 
 
 
 y 2 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. 
 
 
 
 German Coffee Cake. 
 
 y 2 c. sugar 1/3 c. butter 
 
 1 c. milk y 2 t. salt 
 
 Heat these ingredients, then let cool while you dissolve 
 one cent yeast in one-half cup lukewarm water. Beat all 
 together 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 4 T. flour 
 
 chopped 1 t. baking powder 
 1 c. powdered sugar 
 
 Serve with whipped cream. 
 
108 THE SHOREWOOD COOK BOOK 
 
 Silver Buckle Coffee 
 
 Milwaukee's Favorite 
 
 E. R. GODFREY & SON CO. 
 ALBERT C. BIERSACH 
 
 Dealer in and Importer of 
 
 BOOKS, PERIODICALS. FINE STATIONERY, FOUNTAIN 
 PENS AND BLANK BOOKS 
 
 CONGRATULATION CARDS for all occasions 
 
 315 Third St., Opp. Wm. Steinmeyer Co. Phone Grand 4682 
 
 Telephone Grand 4570 Pub^Lforary 
 
 STEINFUHR & KRIVANEK 
 TAILORS 
 
 801 Grand Avenue Milwaukee 
 
 L. SHAPIRO 
 
 Dealer in 
 
 GROCERIES, FRUITS AND 
 VEGETABLES 
 
 1382 Oakland Edgewood 142 
 
THE SHOREWOOD COOK BOOK 109 
 
 Graham Cake — No. 1. 
 
 1 c. sugar 17 graham crackers 
 
 y 2 c. butter \y 2 t. baking powder 
 
 Y^ c. milk 3 T. confectioner's sugar 
 
 y 2 c. flour 1 t. vanilla 
 
 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 
 riuts. Bake in two layers. 
 
 Graham Cake — No. 2. 
 
 1 c. sugar 2y?. c. graham crackers, rolled 
 y 2 c. butter 1 t. baking powder 
 
 2 eggs 1 t. vanilla 
 24 c. milk 
 
 Bake in two layers. 
 
 Graham Cracker Cake — No. 3. 
 
 \y T. butter \y> c. flour 
 
 iy 2 c. sugar \y 2 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 y 2 c. butter 
 3 c. confectioner's sugar 1 t. vanilla 
 
 Stir creamy and put between layers and on top of cake. 
 
 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 
 y 2 c. butter 
 
 Bake in layers and spread with any tart jelly. Put 
 together with whipped cream. 
 
110 THE SHOREWOOD COOK BOOK 
 
 Gugelhopf. 
 
 y 2 lb. butter y> pt. milk 
 
 Y\ lb. sugar 1 t. salt 
 
 Grated rind of 1 lemon 2c yeast 
 
 6 eggs, beaten separately 1 lb. flour 
 
 Beat well (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 
 
 iy c. grated hazelnuts 
 
 7 eggs 
 
 7 T. cracker meal 
 
 Rind of 1 orange 
 
 1 t. baking powder 
 
 Juice of y 2 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 2y t. baking powder 
 
 3 eggs 1 c. raisins 
 
 Rind of a lemon 1 c. walnuts (cut in pieces) 
 
 y c. milk 
 
 Bake and cover with butter frosting. 
 
 Krummel Torte. 
 
 5 eggs 3 t. baking powder 
 
 2 c. sugar 1 lb. English walnuts 
 
 10 T. rolled soda crackers y lb. dates 
 
 Beat yolks, add sugar, beaten whites, crackers mixed with 
 baking powder, lastly nuts and dates cut fine. Bake in shallow 
 pans twenty minutes in hot oven. Serve with whipped cream- 
 This will serve sixteen people. 
 
THE SHOREWOOD COOK BOOK 111 
 
 Lady-finger or Ice-Box Cake. 
 
 y 2 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 pow- 
 dered 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 make a 
 layer of lady-fingers, then a layer of dough, and so on until 
 all is used. 
 
 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 
 \y 2 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 
 
 y 2 c. boiling water 
 2y 2 c. flour 
 Flavor to taste 
 
 y 2 c. hickory nuts 
 
112 THE SHOREWOOD COOK BOOK 
 
 OAKLAND FOOD MARKET 
 
 KOEHLER & PREISS, Props. 
 Phone Edgewood 2195 1039 Oakland Ave. 
 
 MEAT MARKET 
 
 We Carry a Full Line of 
 
 FRESH CUT MEATS 
 
 GROCERIES AND DELICATESSEN 
 
 Home Made Sausage Meat 
 
 BAKED HAM BAKERY WE DELIVER 
 
 Telephone Broadway 2676 
 
 CHAS. F. SCHLUETER 
 CUSTOM TAILOR 
 
 Room 402 Iron Block MILWAUKEE, WIS. 
 
 SHOREWOOD SPECIALTY SHOP 
 
 1314 Maryland Ave., Cor. Maryland Ave. and Atwater Road 
 
 Complete Line of Notions and Baby Goods 
 
 Hand-Made Laces and Madeira 
 
 Cotton and Silk Negligee and Kimonas 
 
 Silk and Cotton Underwear 
 
 Large Assortment of Fancy Handkerchiefs 
 
 Phoenix Hosiery 
 
 Our Prices are as Reasonable as the Down-town Stores 
 
 Your esteemed patronage is kindly solieiteil 
 
 We specialize in HIGH GRADE Watches, Diamonds, 
 and Diamond Mountings. 
 
 No Inferior Goods Sold Special Designs on Request 
 
 J. SAUERMANN 
 
 Official Watch Inspector C. & N. W. R. R. 
 
 166 Wisconsin Street Milwaukee, Wis. 
 
 Phone Broadway 2663 
 
THE SHOREWOOD COOK BOOK 113 
 
 Molasses Nut Cake. 
 
 1 c. sugar 3 eggs 
 
 y 2 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. 
 
 24 c. sugar 5 eggs 
 
 34 lb. butter Salt 
 
 1 c. milk Rind of 1 lemon 
 
 1 lb. flour 2c yeast 
 24 c. raisins 
 
 Napfkuchen with Baking Powder. 
 
 y 2 c. butter 1 c. milk 
 
 \y> c. sugar 3 c. flour 
 
 4 eggs y 2 lb. raisins 
 
 2 l. baking powder Lemon rind 
 
 Nut Cake. 
 
 y 2 lb. butter 1 t. cream of tartar, in flour 
 
 1 c. sugar y 2 t. soda, in milk 
 
 3 tgg whites l}/ 2 c. flour 
 
 y 2 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 egg 
 
 Flavor to taste. When cool, add the beaten white of the 
 esfjj;. Use chocolate frosting-. 
 
114 THE SHOREWOOD COOK BOOK 
 
 Poppy Seed Cake — No. 1. 
 
 1 c. poppy seed 2 c. flour 
 
 \y 2 c. milk 2 t. baking powder 
 
 ly 2 c. sugar 4 whites of eggs, beaten 
 
 y 2 c. butter 1 t. vanilla 
 
 Grind poppy seed. Heat one-half of the milk, pour over 
 poppy seed, let stand over night. Cream butter and sugar and 
 add poppy seed mixture. Add flour and baking powder 
 mixed, and last, the beaten whites. Place in a well greased 
 spring form and bake in a moderate oven 45 minutes. When 
 cold cover with chocolate butter frosting or with fudge 
 frosting. 
 
 Poppy Seed Cake — No. 2. 
 
 1 heaping c. sugar \y 2 c. flour 
 
 y 2 c. butter 2 t. baking powder 
 
 3 eggs J /2 c. poppy seed 
 
 y 2 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. 
 
 Potato Torte. 
 
 y 2 c. butter 2 c. sugar 
 
 1 t. cinnamon 1 t. allspice 
 
 y 2 t. cloves y 2 t. ginger 
 
 A little nutmeg 5 eggs 
 
 y^ lb. chopped almonds 1 cake sweet chocolate 
 
 1 c. grated boiled potatoes 1 T. vanilla 
 
 1 t. saleratus I c. sour milk 
 
 2 c. flour 
 
 Cream the butter with the sugar, then add the eggs, add 
 sour milk and soda and spices, add the flour, chocolate and 
 potatoes and almonds and vanilla. Bake one hour. 
 
THE SHOREWOOD COOK BOOK 11 
 
 
 
 Potato Cake. 
 
 1 c. butter 
 
 
 4 eggs [ i 
 
 1 c. mashed 
 
 potatoes 
 
 1/3 c. chocolate 
 
 y 2 c. milk 
 
 
 y 2 t. allspice 
 
 y 2 t. cloves 
 
 
 y 2 t. cinnamon 
 
 2Y-2 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 egg whites. Bake either in loaf or 
 laver. 
 
 Puff Paste Cake. 
 2 large c. flour 1 egg 
 
 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 jelly, and continue 
 alternating until the six sheets have been used, placing small 
 dots of the jelly on the upper sheet. 
 
 Quick Coffee Cake. 
 1 egg 1 c. milk (scant) 
 
 1 c. sugar (scant) Salt 
 
 1 T. butter Lemon 
 iy 4 c. flour Vanilla 
 
 2 t. baking powder 
 
 Cream butter and sugar. Add egg and milk. Sift flour, 
 salt, and baking powder together and put in cinnamon. Sugar 
 and place almonds on the top before baking. 
 
 Railroad Cake. 
 
 1 c. sugar 2 t. baking powder 
 4 T. melted butter 2 c. flour 
 
 2 eggs Flavor to taste 
 y 2 c. sweet milk 
 
 Put all together, stir five minutes and bake in loaf or 
 layers. 
 
116 THE SHOREWOOD COOK BOOK 
 
 Where Economy Rules 
 
 ATWATER CASH MARKET 
 
 WM. TEMKIN, Prop. 
 
 Phone Edgewood 83 461 Atwater Road 
 
 If you want the Best — we have it 
 
 Choice Meats, Fresh , Fruits and Vegetables 
 
 Come ami Save the Big Difference 
 
 RUSSELLA SCOTT ATKINSON 
 
 Teacher of Piano — Shorewood 
 1297 Frederick Ave. Edgewood 1872 
 
 PERKINS HARDWARE 
 
 Where Service and Courtesy Prevail 
 
 Phone Edgewood 1875 463 Atwater Road 
 
 SHOREWOOD, WIS. 
 
 Repairing of Tinware and Electrical Appliances 
 
 Stoves and Furnaces 
 
 Lawn Mowers and Skates Sharpened 
 
 Telephone Hanover 723 
 
 C. M. LARSON 
 
 Fluff Rug and Rag Carpet Weaving 
 Carpet Cleaning and Upholstering 
 
 624 National Ave. Milwaukee, Wis. 
 
THE SHOREWOOD COOK BOOK 117 
 
 Raisin Cake. 
 
 1 egg 1 t. soda 
 
 1 c. sugar 2 c. flour 
 
 y 2 c. butter (scant) y 2 t. baking powder 
 
 1 c. chopped raisins y 2 c. chopped walnuts 
 
 1 c. boiling water 
 
 Dissolve soda in boiling water and pour over raisins. Let 
 cool before adding other ingredients. Sift flour three times 
 with baking powder. Bake in layers and put together with 
 boiled frosting. 
 
 Ryebread Torte. 
 
 12 egg yolks 6 oz. rye bread crumbs 
 
 10 egg whites Rind of 1 lemon 
 
 24 lb. sugar 1 t. cinnamon 
 
 6 oz. almonds (5 oz. sweet y 2 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. powdered 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. 
 
 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 
 slowlv one-half hour. 
 
118 
 
 THE SHOREWOOD COOK BOOK 
 
 1 c. sugar 
 
 2 T. butter 
 y 2 c. water 
 \y 2 c. flour 
 
 Snow Cake. 
 
 \y 2 t. baking powder 
 3 egg whites 
 Flavor to taste 
 
 Sour Milk Apple Cake. 
 
 J / 2 t. soda 
 
 1 c. sour milk 
 
 About 2 c. flour 
 
 y 2 c. butter 
 
 1 c. sugar 
 
 2 eggs, well beaten 
 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. 
 
 1 c. sugar 
 
 1 T. butter 
 
 1 egg 
 
 y 2 c. raisins 
 
 1^4 to 2 c. flour 
 
 Lemon rind 
 
 1 c. sour milk 
 
 Spice Cake. 
 
 1 t. soda, dissolved in a little 
 
 vinegar 
 y 2 t. cloves 
 Little nutmeg 
 Little chocolate, melted 
 1 t. vanilla 
 
 Sponge Cake. 
 
 4 eggs, beaten separately 
 
 1 c. sugar 
 
 \y 2 t. cornstarch 
 
 1 t. lemon extract 
 
 1 scant c. flour 
 
 3 T. cold water 
 
 1 level t. baking powder 
 
 y A t. salt 
 
 Beat the yolks of the eggs until thick and gradually add 
 the sugar. Beat two minutes and add the water. Sift together 
 thoroughly the cornstarch, flour, baking powder, and salt, and 
 add the first mixture, the whites of the eggs beaten stiff, 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. 
 
THE SHOREWOOD COOK BOOK 119 
 
 Sunshine Cake — No. 1. 
 
 6 large eggs 1 t. vanilla 
 
 1 c. granulated sugar y^ 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 2/3 c. flour 
 
 5 egg yolks 1/3 t. cream of tartar 
 
 1 c. sugar Pinch of salt 
 
 Beat Avhites 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 2y 2 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. sugar 1 t. baking powder 
 
 1 c. walnuts, broken Rind and little juice of 1 lemon 
 
 Beat yolks of eggs 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. 
 
120 THE SHOREWOOD COOK BOOK 
 
 OAKLAND AVENUE MARKET 
 
 A. J. SCHIEBLE, Prop. 
 
 CHOICE MEATS 
 
 at Reasonable Prices 
 
 POULTRY AND FISH 
 
 Lakeside 2045 
 
 WHEN YOU PREPARE FOR THE 
 PARTY YOUR JEWELRY 
 
 should be in accordance with your high ideals in 
 cooking — at this store you gain distinction in your 
 Jewelry, and yet don't have to pay high prices — 
 
 that's 
 30 Years A , • ^ , Cor. 4th St. 
 
 in business ArCHie Tegtmeyei* Grand Ave. 
 
 Stylish Hats for the whole year 
 WERNER'S FINE MILLINERY 
 
 1523 Fond du Lac Ave. 
 
 Special Designs in Bridal Veilings 
 Telephone Kilbourn 1097 Prices Reasonable 
 
 Electricity Makes Housework Easy 
 
 WE ARE AT YOUR SERVICE 
 
 Your Friends Will Recommend 
 
 PIEPKORN ELECTRIC CO. 
 
 304 West Water St. 
 
THE SHOREWOOD COOK BOOK 121 
 
 FROSTINGS AND FILLINGS. 
 
 Boiled Icing. 
 
 1 c. sugar 1 c. milk 
 
 Boil until mixture threads. 
 
 Caramel Frosting. 
 
 y± c. brown or maple sugar Y\ c. milk or cream 
 Y\ 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 1/3 c. powdered sugar 
 
 Put all in large bowl and beat with Dover egg 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 
 1/3 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 or 
 
 1 c. powdered sugar 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. 
 
122 THE SHOREWOOD COOK BOOK 
 
 Apple and Lemon Filling. 
 
 Juice and grated rind of 1 large, sour apple, grated 
 
 1 lemon 1 c. sugar 
 
 Boil together five minutes and let it cool. It is then ready 
 for use. 
 
 Butternut Filling. 
 
 1 c. butternut meats, 2 eggs 
 
 chopped fine 2 T. sugar 
 
 1 c. sour cream 
 
 Mix thoroughly and spread between layers of cake. 
 
 Walnut Filling. 
 
 y 2 c. milk y* 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. 
 y c. sugar 3 egg yolks 
 
 1 heaping T. flour Vanilla 
 
 1 c. milk 
 
 Boil until thick. Cool and flavor with vanilla. 
 
 Butter Filling. 
 
 \y 2 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. 
 
 Filling for Layer Cake. 
 
 Whites of 2 eggs 1 c. hickory nuts 
 
 1 c. powdered sugar y 2 c. stoned raisins 
 
 2 t. water 1 t. vanilla 
 
 Boil sugar and water until it threads, then pour in whites 
 and cook well, add raisins, hickory nuts and vanilla.. 
 
THE SHOREWOOD COOK BOOK 123 
 
 COOKIES AND DOUGHNUTS. 
 
 Almond Cookies. 
 
 y 2 lb. butter 3 t. baking powder 
 
 1 lb. brown sugar 4 eggs 
 
 y 2 cake sweet chocolate, 1 t. cinnamon 
 
 grated 1 t. cloves 
 
 1 c. almonds, chopped fine 2 c. flour 
 
 Bake in two coffee cake tins in slow oven. Frost with 
 white boiled frosting. When cold, cut in pieces about one 
 inch wide and three inches longf. 
 
 Almond Cookies — No. 2. 
 
 ^2 lb. butter 2 eggs 
 
 ]/ 2 lb. sugar 1 c. blanched almonds, 
 
 1^4 lb. flour or half cornstarch chopped 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 sep- 
 arately.- 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 egg whites, beaten stiff 24 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. 
 
124 THE SHOREWOOD COOK BOOK 
 
 For Baking, Cooking and Preserving 
 You Need the BEST 
 
 We carry a complete assortment of 
 Flavoring Extract, Vegetable Colors and Spices 
 
 Fresh Drugs, Chemicals and Medicines 
 
 DRUSCHKE'S PHARMACY 
 
 Two Phones Southwest Corner 
 
 Edgewood 1500-1501 Oakland and Concord Aves. 
 
 Fancy Torten and School Supplies 
 
 Wedding- Cakes Ice Cream and Candies 
 
 Telephone Edgewood 1475 
 
 SHOREWOOD HOME BAKERY 
 
 C. WOERISHOFER 
 
 425-427 Atwater Road Shorewood, Wis. 
 
 All Our Baking Is Strictly Home Made 
 "THE TASTE TELLS" 
 
 Compliments of 
 
 SHOREWOOD PHARMACY 
 
 SHOREWOOD'S 
 FIRST DRUG STORE 
 
 Phone Edgewood 722 
 
 N. E. GEARHARD 
 
 MEATS— Highest Grade CHICKENS— Milk Fed 
 
 Fish and Oysters in Season 
 Prompt Delivery 
 
 838 DOWNER AVE. Phone Edgewood 240 & 241 
 
THE SHOREWOOD COOK BOOK 125 
 
 Almond Squares. 
 
 Mix: 
 ]/ 2 lb. sugar y 2 lb. almonds, ground 
 
 Take out half of this to sprinkle on top. Add to the 
 remaining: 
 
 y 2 lb. butter, creamed • 2 eggs 
 
 y 2 lb. flour, sifted Grated rind of y 2 lemon 
 
 Roll out and cut in squares, brush over with white of egg, 
 sprinkle with the sugar and almonds, bake in moderate oven. 
 
 Almond Croquettes. 
 
 2 eggs. y 2 lb. flour 
 
 y 2 t. salt Grated rind of 1 lemon 
 
 y 2 lb. powdered sugar y 2 c. grated chocolate 
 
 y 2 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 lemon, and chocolate. Add flour 
 and almonds to the first mixture. Mix until smooth. Flour 
 board slightly, taking little dought 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 
 
 \y 2 c. sugar Rind and juice of small lemon 
 
 \y 2 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. 
 
 Butter Cookies 
 
 1 lb. butter 3 c. flour 
 
 2 c. sugar 1 t. baking powder 
 Yolk of 5 eggs y 2 t. salt 
 
 Cream butter and sugar, add egg yolks and salt, then flour 
 and baking powder. Chill dough, roll thin and cut. 
 
126 THE SHOREWOOD COOK BOOK 
 
 Banana Fritters. 
 
 8 bananas Flour 
 
 1 c. flour 1 T. olive oil 
 
 2 eggs 1 t. baking powder 
 2/3 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 into 
 hot fat. When a bright golden color, take out and sprinkle 
 with powdered sugar. For a sauce, use currant jelly, thinned 
 with water. 
 
 Cream Puffs. 
 
 1 c. boiling water y 2 c. of butter 
 
 When boiling stir in 1 cup of flour, heaping. Let it get 
 cold, then stir in three unbeaten eggs. Drop on tins and 
 bake. It will make fifteen. 
 
 Cream : One cup of milk, Y\ cup of sugar, 1 egg, 3 table- 
 spoons of flour. Flavor to taste. Cut the puffs open and put 
 cream between. 
 
 Cocoanut Cookies. 
 
 1 c. butter 1 c. grated cocoanut 
 
 2 c. flour 1 c. milk 
 
 1 c. sugar 1 t. baking powder 
 
 1 egg 
 
 Cocoanut Cookies. 
 
 5 eggs 2 t. baking powder 
 
 2 c. sugar J / 2 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. 
 
THE SHOREWOOD COOK BOOK 127 
 
 Cocoa Kisses. 
 
 2 egg whites 1*4 c. sugar 
 
 2 T. cocoa y t. cinnamon 
 
 34 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 greased tins. 
 Bake in slow oven with decreasing heat, fifty minutes or un- 
 til dry. When done, they do not cling to pan. 
 
 Buttermilk Doughnuts. 
 
 2 eggs 1 t. grated nutmeg 
 
 1J4 c. sugar 1 t. soda 
 
 2 T. melted fat 2 t. baking powder 
 
 y 2 t. salt About 1 qt. flour 
 1 c. buttermilk 
 
 Beat eggs, and sugar and shortening. Mix the rest of the 
 dry ingredients, combine the two mixtures with the milk. 
 Knead slightly, roll into % inch thickness, cut and fry in deep 
 hot oil or fat. Dust with powdered sugar. 
 
 Doughnuts. 
 
 1 T. butter y 2 c. sour milk 
 
 1 pinch salt y 2 t. soda 
 
 y 2 c. sugar Flour 
 
 1 egg 
 
 Cream butter and sugar, then add egg. Dissolve soda in 
 milk and add flour. Fry in deep lard. 
 
 Potato Doughnuts. 
 
 2 medium sized potatoes 1 c. sour milk 
 mashed 3 eggs 
 
 Butter size of an egg, add to 1 1/3 c. sugar 
 potatoes while warm y 2 t. salt 
 
 A little grated nutmeg, 4 cups of flour, sifted, with 1 tea- 
 spoonful baking soda and 2 teaspoonsful baking powder. 
 Handle very lightly and fry in deep fat. 
 
128 
 
 THE SHOREWOOD COOK BOOK 
 
 LOUIS SCHMITT 
 
 PRACTICAL 
 PLUMBER AND GAS FITTER 
 
 741 Oakland Ave. 
 Telephone Lakeside 675 Milwaukee, Wis. 
 
 692 Oakland Ave. 
 
 GENERAL 
 
 HARDWARE 
 
 Sheet Metal and 
 Furnace Work 
 
 Lakeside 3135 
 
 THE PROGRESS TAILORING CO. 
 
 M. SMITH, Prop. 
 
 Ladies' Artistic Custom Tailoring 
 
 1037 Oakland Ave., Near Edgewood Phone Edgewood 2034 
 
 A really good tailor is a fit person to know. I proudly pro- 
 claim I am just your man. When we make your suit or coat 
 the suit or coat will fit right — with all the latest designs. We 
 believe in treating our customers square. Once your tailor, 
 your tailor always. 
 
 We Also Do Cleaning, Pressing and Remodeling 
 
 Lakeside 660 
 
 East Side Floral Co. 
 
 H. E. KOEGLER, Prop. 
 
 468 Farwell Ave. 
 
 FARMS & COUNTRY HOMES 
 
 THEO. RICHTER 
 
 Real Estate 
 
 Phone Grand 1641 
 
 Mortgage Loans 
 Insurance Investments 
 
 317-318 BRUMDER BLDG. 
 MILWAUKEE, WIS. 
 
THE SHOREWOOD COOK BOOK 129 
 
 Fruit Cookies No. 1. 
 
 1 c. butter 1 t. cinnamon 
 
 \y 2 c. sugar 34 t. cloves 
 
 1 c. seeded raisins 34 t. nutmeg 
 
 1 c. walnuts 2 eggs 
 
 2 t. baking powder 2 T. milk 
 iy 2 c. flour 
 
 Cream butter and sugar and add other ingredients. Roll 
 and bake. 
 
 Fruit Cookies No. 2. 
 
 \y 2 c. sugar y 2 c. currants 
 
 3 eggs 1 t. cinnamon 
 1 c. butter 1 t. salt 
 
 y 2 c. sour milk 1 t. soda dissolved in milk or 
 
 1 c. chopped nut meats water 
 
 y 2 c. raisins 
 
 Drop in small pieces on greased pans and bake. 
 
 Cornflake Cookies. 
 
 3 egg whites, beaten well Y\ c. nut meats 
 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 
 
 34 c. milk 2 t. vanilla 
 
 Graham Cookies. 
 
 iy 2 c. brown sugar 1 t. soda 
 
 24 c. shortening 1 t. ginger 
 
 1 egg 1 c. white flour 
 
 Y\ c. sour milk, or buttermilk 1 c. hickory nuts 
 
 Add graham flour enough to roll easily. Sprinkle with 
 sugar. 
 
130 THE SHOREWOOD COOK BOOK 
 
 
 Hermits. 
 
 iy 2 c. brown sugar 
 3 eggs 
 
 1 c. chopped nuts 
 1 c. chopped raisins 
 1 c. chopped dates 
 
 1 t. cloves 
 
 1 t. cinnamon 
 
 1 t. soda, dissolved in 
 
 1 T. molasses 
 
 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 
 
 y 2 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 54 c - milk 
 
 y 2 c. butter 1 pt. flour 
 
 1 egg 1 t. cream of tartar 
 
 1 t. vanilla J / 2 t. soda 
 
 Cut into strips, cover with sugar, and bake in a quick 
 oven. 
 
 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 5 c. nut meats 
 
 5 c. cocoanut 
 
THE SHOREWOOD COOK BOOK 131 
 
 Mother Christie Cookies 
 
 3 eggs 1 qt. flour 
 
 2 c. sugar \ J / 2 t. baking powder 
 1 c. butter y 2 c. cold water 
 
 Stir butter and sugar together and add other ingredients. 
 Use more flour if necessary to make it stiff enough to roll. 
 Roll thin and bake in very hot oven. 
 
 Nut Kisses. 
 
 Beat the whites of 4 eggs with a pinch of salt, to a stiff 
 froth, and add 
 
 1 c. sugar 3 c. cornflakes 
 
 1 c. broken nut meats 1 t. vanilla 
 
 1 c. shredded cocoanut 
 
 Drop on buttered tins with spoon and bake in a moderate 
 oven until a delicate brown. 
 
 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 
 
 ^' Oatmeal Cookies — No. 1. 
 
 4 c. oatmeal 1 c. lard 
 
 1 c. molasses 1 t. cinnamon 
 
 S J / 2 c. flour 2 t. soda 
 
 1 c. hot water 1 c. sugar A little salt 
 
 Drop in this 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) 
 J/2 c. sour milk 1 c. flour 
 
 1 c. chopped walnut meats 1 c. chopped raisins 
 y 2 t. soda 
 
 Drop from a spoon. 
 
 Oatmeal Cookies — No. 3. 
 
 94 c. butter 2 eggs 
 
 1 c. sugar 2 c. flour 
 
 1 c. raisins, chopped 2 c. dry, uncooked oatmeal 
 
 3/ 4 t. salt 3 T. milk 
 
132 THE SHOREWOOD COOK BOOK 
 
 A. H. PFEIFFER 
 Fancy Groceries 
 
 Phone Lakeside 2253 245 Farwell Ave. 
 
 H. C. IM 
 
 Dealer in 
 
 STAPLE AND FANCY GROCERIES 
 FLOUR AND FEED 
 
 Phone Edgewood 59 Cor. Atwater Rd. and Oakland Ave. 
 
 E. H. KARRER COMPANY 
 
 246 West Water St., Milwaukee, Wis. 
 
 We can supply your needs in Drugs, Medical Supplies, 
 
 Invalid and Sick-room Utensils, Trusses, Supporters, 
 
 Elastic Stockings, etc. 
 
 MRS. E. L. MAYME ANSLINGER 
 SPENSER CORSETIER 
 
 The Only Corset Made to Individual 
 Measure, Assuring Perfect Posture 
 Also Representive for Spenser Ease 
 and Comfort Surgeonial Belt for All 
 Abdominal Ailments. 
 
 For Appointment Phone Edgewood 784 
 
 1530 Prospect Ave. Shorewood, Wis. 
 
THE SHOREWOOD COOK BOOK 133 
 
 Oatmeal Macaroons. 
 2/3 c. butter 2 eggs 
 
 1 c. sugar 1 t. vanilla or 1 sq. chocolate 
 
 2 c. oatmeal 1 c. raisins 
 
 1 c. flour 1 c. nut meats 
 
 2 t. baking powder 
 
 Drop in small pieces on greased pans. 
 
 Rock Cookies — No. 1. 
 
 \y 2 c. sugar 1 t. baking soda 
 
 1 scant c. butter 1 t. cinnamon 
 
 \y 2 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. 
 
 Rock Cookies — No. 2. 
 
 \y 2 c. sugar Pinch of salt 
 
 1 scant c. butter 1 c. raisins 
 
 3 eggs (well beaten) 1 c. walnuts, chopped fine 
 
 1 t. cinnamon y 2 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 eggs 
 
 2 t. baking powder 4 T. melted lard 
 1 t. vanilla Pinch of salt 
 
 Fry in a mixture of boiling lard and butter. 
 
 Scottish Crisps. 
 
 1 egg 1 c. rolled oats 
 
 y 2 c. sugar 1/3 t. salt 
 
 1 T. melted butter % t. vanilla 
 
 Beat the egg 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. 
 
134 THE SHOREWOOD COOK BOOK 
 
 Snow Balls. 
 
 y 2 pt. milk Yz pt. flour 
 
 4 eggs 1 T. butter 
 
 A little salt 
 
 Boil milk, flour and butter. When cool beat in one egg 
 at a time until smooth, and drop in deep fat, a spoonful at a 
 time. Roll in powder sugar. 
 
 Sugar Hats. 
 
 1 c. butter 1 lb. sugar 
 
 2 T. lard Grated rind of 1 lemon 
 4 eggs, yolks */> c. milk 
 
 y 2 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. 
 
 Vanilla Horns. 
 
 lb. butter V2 lb. flour 
 
 lb. sugar Grated rind of 1 lemon 
 
 y 2 lb. unpeeled, grated y 2 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 1 t. vanilla 
 
 3 eggs, well beaten 1 t. baking powder 
 y 2 c. butter 2 c. flour 
 
 1 t. cinnamon 1 c. raisins 
 
 Pinch of salt 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 2 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. 
 
THE SHOREWOOD COOK BOOK 135 
 
 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 rilled, 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. 
 
 V* 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 1/3 c. sugar 
 
 2 c. scalded milk }i t. salt 
 2/3 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 
 stiff. Mold, chill, and serve garnished with macaroons. 
 
136 THE SHOREWOOD COOK BOOK 
 
 GEO. P. SOMMERS CO. 
 FANCY GROCERIES 
 
 Phones Edgewood 98-99 1307 Prospect Ave. 
 
 SHOREWOOD, WIS. 
 
 Tel. Broadway 2854 Res. Tel. Edgewood 2462 
 
 FRANK F. SCHULTZ 
 
 REAL ESTATE— LOANS— INVESTMENTS 
 GENERAL INSURANCE 
 
 517 East Water St. MILWAUKEE 
 
 CORSETS GIRDLES HOSIERY 
 
 LINGERIE BRASSIERES 
 
 Telephone Lincoln 212 
 
 WERNER-BENDINGER 
 CORSET SHOP 
 
 Best Attention for All Fittings 
 Upper 3rd St., 310 North Ave. MILWAUKEE, WIS. 
 
 John H. Lambrecht 
 
 Dealer in 
 
 PASTEURIZED CREAMERY BUTTER 
 AND FRESH EGGS 
 
 2601 North Ave. Phone Kilbourn 1726 
 
THE SHOREWOOD COOK BOOK 137 
 
 Orange Mousse. 
 
 Juice of 4 oranges y, pkg. Knox's gelatine 
 
 Rind of 1 orange 1 pt. whipping cream 
 
 2 c. sugar y 2 c. powdered sugar 
 
 y 2 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 
 
 I/2 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 well 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. 
 
 Macaroon Dessert. 
 
 1 pt. hot milk 1 c. cold water 
 
 5 yolks 5 beaten whites of eggs 
 
 1 c. sugar y 2 c. wine 
 
 2 T. granulated gelatine % lb. macaroons 
 
 Beat the yolks with the sugar until light. Soak the gela- 
 tine in the cold w r ater, add the milk boiling hot. Stir until 
 dissolved ; pour this gradually onto the yolks and sugar mix- 
 ture, stirring constantly. Place on stove to reheat for about 
 two minutes, fold in the beaten whites and pour into mold 
 which has been rinsed with the wine and lined with the 
 macaroons. Serve with whipped cream. 
 
138 THE SHOREWOOD COOK BOOK 
 
 Compliments of a Friend. 
 
THE SHOREWOOD COOK BOOK 139 
 
 SAUCES. 
 
 Apricot Sauce. 
 
 1 c. apricot juice 1 t. cornstarch or flour 
 
 y 2 c. sugar 
 
 Boil all together and strain. Use any kind of fruit juice 
 in the same manner. 
 
 Bechamel Sauce. 
 
 3 T. butter y 2 pt. well seasoned stock 
 
 3 level T. flour Parsley 
 
 4 eggs (yolks) y 2 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. 
 
 1 can of French mushrooms 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 min- 
 utes. Skim off any fat that may rise to the top. Add the 
 mushrooms and simmer five minutes longer. Too much cook- 
 ing 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 y> c. heavy cream 
 
 2 T. grated horseradish Few grains cayenne pepper 
 1 t. English mustard 3 t. mayonnaise dressing 
 
 y 2 t. salt 
 
 Mix the vinegar, horseradish, mustard, salt and cayenne, 
 add the cream, beaten stiff, and the mayonnaise dressing. 
 
140 THE SHOREWOOD COOK BOOK 
 
 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 taste. Pour 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 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. 
 
 Y<\ 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. 
 
THE SHOREWOOD COOK BOOK 141 
 
 Tartar Sauce for Broiled Fish. 
 
 1 T. vinegar 1 T. Worcestershire sauce 
 
 1 t. lemon juice 1/3 c. butter 
 
 1 ssp. salt 
 
 Mix the vinegar, lemon juice, salt and Worcestershire 
 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 3/2 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 y A t. salt 
 Few grains of pepper 
 
 Melt butter, add flour, stir until thoroughly blended. 
 Add milk, cook until smooth. Season. 
 
142 THE SHOREWOOD COOK BOOK 
 
 Compliments of a Friend. 
 
THE SHOREWOOD COOK BOOK 143 
 
 JELLIES AND PRESERVES. 
 
 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. water 
 
 Pick over and wash berries. 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. 
 
 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. 
 
144 THE SHOREWOOD COOK BOOK 
 
 Plum Conserve. 
 
 1 sq. basket blue plums 1 lb. seedless raisins 
 
 4 oranges About 5 lb. sugar 
 
 Grated rind of 2 oranges y 2 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 lb. 
 
 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. 
 
THE SHOREWOOD COOK BOOK 145 
 
 PICKLES AND CATSUPS. 
 
 Chow-Chow. 
 
 1 head cabbage y 2 c. salt 
 
 y 2 pk. green tomatoes 3 T. mixed spices 
 
 12 onions (walnut size) 3 c. vinegar 
 
 4 green peppers 3 c. sugar 
 
 2 red peppers WBSBKBKk 
 
 Grind cabbage, tomatoes, onions and peppers in food 
 chopper, salt well, let stand over night. Then drain off some 
 of juice. Tie mixed spices in bag. Boil all in syrup 10 to IS 
 minutes. Put in fruit jars, air-tight. 
 
 Good Dill Pickles. 
 
 10 qt. water 2 qt. good vinegar 
 
 Cucumbers — 300 \y 2 c. salt 
 
 Dill 
 
 Scrub cucumbers clean and let them lie in salt water 
 over night. Wash in clear water next morning. Drain and 
 dry them. Put dill in the bottom of glass jars and then 
 pack in 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 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 y 2 doz. onions 
 
 y 2 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 
 colander. Scald in vinegar and then drain off. Do not use 
 vinegar. Add the cloves, cinnamon and allspice. Add the 
 grated horseradish, molasses, and vinegar enough to saturate 
 the whole when packed in jars. Excellent. 
 
146 THE SHOREWOOD COOK BOOK 
 
 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. 
 
 S c. sugar 4 T. broken cinnamon sticks 
 
 4 c. vinegar 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. 
 
 y 2 lb. granulated sugar 1 t. ground mace 
 
 1 gal. pulp Y\ t. cayenne pepper 
 
 y 2 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, the sauce will 
 keep for years and has the beautiful tomato color. 
 
THE SHOREWOOD COOK BOOK 147 
 
 Catsup. 
 
 1 bu. tomatoes 1 c. sugar 
 
 1 pt. vinegar y> T. cinnamon 
 3 T. salt y 2 T. allspice 
 
 3 T. ground mustard y 2 T. whole cloves 
 
 2 red peppers 3 large onions 
 
 Cut the tomatoes into quarters. Boil and strain. Add 
 the vinegar, salt, ground mustard and sugar. Tie the follow- 
 ing spices in bag and add : cinnamon, allspice, whole cloves, 
 onions, red peppers (seeded). Boil four hours. 
 
 Pickled Beets. 
 
 Cook beets until tender in salt water. Remove skins and 
 slice. Take 1 pint vinegar, 1 pint liquid that beets were 
 cooked in and one-half cup sugar. Tie spices in a cloth, stick 
 cinnamon, whole cloves and allspice. Boil with liquid for 
 about ten minutes. Remove all scum. Put sliced beets in 
 the liquid and leave at boiling point (do not boil) for about 
 five minutes. Pack in Mason jars and seal immediately. 
 Small beets left whole may be used instead of sliced. Caraway 
 seed adds a delicious flavor, or a few slices of raw onion. 
 Cider vinegar is very good. 
 
 Beans, Cold Pack. 
 
 Cut beans as for table use. Pack in sterilized glass jars. 
 Put 1 t. salt to a quart on top. Cover well with cold water,, 
 leaving no bubbles. Seal up tight, turn back loose half-way 
 once around and put in large kettle or boiler. Cover well 
 over top of jars with cold water. Bring to boil and boil from 
 2 to 2y 2 hours. Remove from water and seal up tight and 
 cool. These keep for over a year and are ready to be made 
 up for any way of serving. 
 
 Spiced Pickles. 
 To one quart cucumbers take two tablespoons salt and 
 four tablespoons sugar. In bottom of can put a couple grape 
 leaves, some dill and mixed spices to suit taste, and the salt 
 and sugar. Pack in pickles and over all pour one-half cold 
 vinegar and one-half cold water until can is full. Place some 
 dill and a small piece of horseradish root on top, and seal 
 Pickles put up in this way will keep indefinitely and always 
 remain hard. Use glass jars. 
 
148 THE SHOREWOOD COOK BOOK 
 
 Compliments of a Friend. 
 
THE SHOREWOOD CO OK BOOK 149 
 
 Mixed Sweet Pickles. 
 
 100 small cucumbers 1 t. black pepper 
 
 1 qt. small onions 1 t. celery seed 
 
 5 green peppers, sliced 1 t. mustard seed 
 
 1 cauliflower 1 t. turmeric powder 
 
 Put cauliflower in salt water over night. Drain next 
 morning. Place in preserving kettle, add spices. Cover with 
 equal parts vinegar and sugar. Less sugar if not wanted so 
 sweet. Cook all together one-half hour. For little more va- 
 riety use sliced green tomatoes and green beans. Seal up in 
 Mason jars. Ready for use in about three weeks. 
 
 Mixed Pickles. 
 
 Small cucumbers, sliced, to 1 T. celery seed 
 
 make 2 qts. 2 T. ground mustard 
 
 8 medium sized onions, sliced 1 T. turmeric powder 
 
 4 c. cider vinegar 12 ears corn, cut from cob 
 
 2 c. water 1 red pepper, chopped 
 
 3 c. sugar x /i small c. flour 
 
 Let cucumbers and onions stand in salt water over night. 
 Next morning drain. Put in kettle and cover with vinegar 
 and water. Cook 20 minutes, add sugar and cook a few min- 
 utes ; add celery seed, mustard, turmeric powder and stir well. 
 Cook 2 quarts beans in salt water and add to mixture. Add 
 corn, 12 ears, boiled and cut from cob, and 1 chopped red 
 pepper. Let boil a little. Mix a small half cup flour with 
 water and add when mixture is almost done. Taste if sweet 
 enough. Put in Mason jars. 
 
 Ripe Tomato Pickles. 
 
 3 pts. tomatoes, peeled and 6 T. sugar 
 chopped 6 T. mustard seed 
 
 1 c. table celery, chopped y 2 t. cloves 
 
 4 T. red peppers, chopped y 2 t. cinnamon 
 
 4 T. green peppers, chopped y 2 t. grated nutmeg 
 4 T. chopped onion 2 c. cider vinegar 
 
 4 T. salt 
 
 Mix the ingredients in order given. Put into a jar and 
 cover. This, uncooked, must stand a week before using and 
 if kept cold will keep a year. 
 
150 THE SHOREWOOD COOK BOOK 
 
 Mustard Pickles. 
 
 50 pickles, cut in small slices 2 qts. green tomatoes, sliced 
 
 1 pt. onions, peeled and sliced 1 green pepper, sliced 
 
 Put all in salt water over night. Drain in morning. Pour 
 about one quart hot vinegar over it. Then take: 
 
 ^2 c. flour 3 T. mustard 
 
 3 c. sugar 1 qt. vinegar 
 and mix all with : 
 
 2 t. turmeric powder 2 t. celery seed 
 
 Let boil and pour over pickles. Boil till tender. Put 
 in jars. 
 
THE SHOREWOOD COOK BOOK 151 
 
 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. clery seed 
 
 4 c. sugar 8 onions 
 
 Remove seeds from green peppers. Chop tomatoes and 
 strain. Chop onions and green peppers and mix with ingred- 
 ients. Boil slowly until thick (about six hours). 
 
 Mustard Pickle Relish. 
 
 12 small cucumbers Y /i c. flour 
 
 1 pt. onions 3 green peppers 
 
 1 head cauliflower 2y 2 qt. green tomatoes 
 
 1 lb. brown sugar iy 2 qt. cider vinegar 
 
 3 oz. ground mustard 1 T. turmeric 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 y 2 c. mustard seed 
 fine Y* 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 off tomatoes. Add onions, celery, sugar, 
 mustard seed, salt, nutmeg, black pepper, cinnamon, and red 
 peppers. Then pour vinegar over all and bottle. 
 
152 THE SHOREWOOD COOK BOOK 
 
 Compliments of a Friend. 
 
THE SHOREWOOD COOK BOOK 153 
 
 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 y 2 gal. vinegar, diluted 
 
 1 medium sized cabbage 3 lbs. brown sugar 
 
 1 T. salt 1 T. mustard 
 
 2 heaping T. flour Little turmeric 
 
 3 large stalks celery 
 
 Mix the mustard, flour, salt, and turmeric with a little 
 vinegar and water until smooth. Add rest of vinegar and 
 sugar and when hot add pickles and boil about twenty min- 
 utes. Bottle hot. 
 
154 THE SHOREWOOD COOK BOOK 
 
 STEVENS 
 PRINTING 
 COMPANY 
 
 INCORPORATED- 
 
 Quality 
 Service 
 Price 
 
 62 Mason St. Milwaukee 
 
 Phone Broadway 1421 
 
THE SHOREWOOD COOK BOOK 155 
 
 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 1/3 c. shredded cocoanut 
 
 iy 2 c. white sugar y 2 t. vanilla 
 
 y 2 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 into buttered tin. Cut into squares when cool. 
 
 Fondant. 
 
 2 c. sugar Y% t. cream of tartar 
 
 2/3 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 egg 1 lb. confectioner's sugar 
 
 Use the white of one egg and an equal quantity of water. 
 Mix this with the sugar. If not stiff 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 paraffine 
 paper. 
 
156 THE SHOREWOOD COOK BOOK 
 
 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. Care should be 
 taken not to stir too much, or it may get lumpy. 
 
 Pinoche. 
 
 2 c. brown sugar 1 t. vanilla 
 
 24 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 into buttered 
 pans, and cut into squares. 
 
 Sea Foam Candy. 
 
 2 c. brown sugar Vanilla 
 
 y 2 c. water White of 1 egg 
 
 Boil the sugar with the water until it threads. Add the 
 vanilla, pour very slowly, beating all the time, into the stiffly 
 beaten white of the egg. Then beat quite hard until it is 
 rather thick. Stir in chopped nuts and cherries. Drop on 
 buttered tins. 
 
THE SHOREWOOD COOK BOOK 157 
 
 MISCELLANEOUS. 
 
 Baking Powder. 
 
 y 2 lb. baking soda 1 lb. cream of tartar 
 
 y 2 lb. cornstarch 
 
 Sift four or five times. 
 
 Corn Meal Mush. 
 
 1 c. meal x /i c. cold water 
 
 1 t. salt 5 c. boiling water 
 
 Place over fire in smooth kettle, until it bubbles. Then 
 cover tightly 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 with 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 very good vinegar. 
 
158 
 
 THE SHOREWOOD COOK BOOK 
 
 ABBREVIATIONS AND TABLES. 
 
 Abbreviations. 
 
 T. stands for tablespoon, 
 t. stands for teaspoon, 
 ssp. stands for saltspoon ( 
 c. stands for cup. 
 spk. stands for speck, 
 pk. stands for peck. 
 
 gal. stands for gallon, 
 pt. stands for pint, 
 t) qt. stands for quart, 
 lb. stands for pound, 
 oz. stands for ounce. 
 
 Tables of Measures and Weights. 
 
 4 T.=% c. 
 
 
 4 c. flour=l lb. 
 
 8 T.=l gill. 
 
 
 2 c. solid butter=l lb. 
 
 2 gi.=l c. 
 
 
 2 c. gran. sugar=l lb. 
 
 2 c.=l pt. 
 
 
 2 c. milk or water=l lb 
 
 2 pt.=l qt. 
 
 
 2 c. solid meat— 1 lb. 
 
 4 qt.=l gal. 
 
 
 1 t. liquid=^ oz. 
 
 8 qt.=l pk. 
 
 
 4 T. flour=l oz. 
 
 4 T.=l wine 
 
 glass. 
 
 2 T. sugar=l oz. 
 
 9 large eggs= 
 
 =1 lb. 
 
 2 T. butter=l oz. 
 
 3 t.=l T. 
 
 
 
 
 
 1922 
 
 
THE SHOREWOOD COOK BOOK 159 
 
 INDEX. 
 
 Abbeviations and Tables 158 
 
 Bread 85 
 
 Cakes 89 
 
 Candies 155 
 
 Cookies and Doughnuts 123 
 
 Desserts . i 135 
 
 Dressings 61 
 
 Eggs and Omelets 67 
 
 Fish, Oysters and Shrimps 13 
 
 Frostings and Fillings 121 
 
 Jellies and Preserves 143 
 
 Meats 23 
 
 Miscellaneous 157 
 
 Pickles and Catsups 145 
 
 Pies 79 
 
 Puddings 71 
 
 Relishes 151 
 
 Salads 43 
 
 Sauces 139 
 
 Soups and Dumplings 5 
 
 Vegetables 37 
 
160 THE SHOREWOOD COOK BOOK 
 
 For Safe 
 Investments 
 
 Chris. Schroeder & Son Co, 
 
 86 Michigan St., Milwaukee, Wis. 
 Broadway 1951 
 
 1st Mortgage Real Estate Bonds 
 
 Denominations — $100 to $10,000 
 31 years without a cent of loss to any investor 
 
EL 
 
 JQ 
 
 NATHANAEL GREENE 
 
 CAN SELL YOUR REAL ESTATE 
 
 ->^t. ^/ 
 
 . i/fatft c .. 
 
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 I