Good Things to Eat sBTj The Ladies of First Presbyterian Cfourcti Huh Vinson, Kaiiiftf Copyright N° COPYRIGHT DEPOSIT. #oob fttmg* to €at Use Queen of Kansas Flour HUTCHI NSON PRODUCE COMPANY HUTCHINSON, KANSAS YOUR PARTY WILL BE A SUCCESS If you insist on having the R.-S. Brand of Donita Chocolates Bigarreaux Cherries Salted Almonds and Mint Cream Patties Ask your grocer for the 4X Powdered Sugar sold by us. It never gets lumpy, and will make your cake icing a sure success. Richards-Scheble Candy Co. Manufacturing Confectioners, Hutchinson. UST WITHOUT DUST • •; 3-in-One collects every atom of dust. Not a speck flies around. Feather dusters stir up and scatter dirt all over the house. Ordinary dry dust cloths catch only part of the dirt and scatter the balance on the floor. The 3-in-One way is the dustless way — the clean, sanitary way. Do this: Put a little 3-in-One on some cheese cloth. Wipe your piano, dining table, mantel — anything that needs dusting. Then look at the cloth — every particle of dust has collected on it. 3-in-One is absolutely free from grease or acid. It leaves no residue to rub off on your clothes — never stains or discolors the finest wood-work. No unpleasant odor. 3-in-One dusting ia cheapest dusting. You can buy a bottle for a dime that will last a long time. But the % Pint for % Dollar New Household Size is the most economical. TEST 3-tN-ONE FREE. Write today for a generous free sample, and the 3-in-One Dictionary that is so helpful to housekeepers. Both free to you. Sold at all good stores in three size bottles: 10c, 25c and new 50c size. Also Handy Oil Can, 3% oz. 25c. 3-IN-ONE OIL COMPANY BROADWAY NEW YORK fiS^SSSEs^Bse rrri ■ Be Oil Wise -Get 5Qc Size You'll get as much 3-in-One as if you bought 8 of the 10c bottles. And 3-in-One never loses its quality — never thickens, gums or turns rancid. Always sweet, fresh and good. 3-in-One has for 16 years been the leading Household Oil— Lubricating, Cleaning and Polishing, and Preventing Rust. Use for oiling sewing machines, bicycles, talking machines, guns, reels, locks, clocks, etc. Use for clean- ing and polishing fine pianos, tables, chairs, any furniture. Use for preventing rust on any metal surface. PR ET On receipt of your rRtE - dealer-t name we will aend you free of cost a (enerous sample bottle and the raluable J-in-One Dic- tionary. Try this good oil at •ur expense. 3-in-One ia Sold at all Good Hardware, Drug, Grocery and Central Store* 3-IN-ONE OIL COMPANY BROADWAY NEW YORK THE BASIS OF GOOD FLOUR IS — GOOD WHEAT = = IN THE MANUFACTURE OF EMPRESS FLOUR Nothing but the pick of fine, plump, healthy wheat is ever used. That's our first consider- ation and care. Expert millers and a model mill do the rest. EMPRESS is without an equal for Bread, Cakes and Pastries. The Mills of Larabee Hutchinson, Kansas GERMAN METHODS EMPLOYED ESTABLISHED 1838 HARNESS OIL Orriigt Top DrtMlog HOOF DRESSING The very best article of It* kind. Unequalled for use by both manufacturer and owner of harness. Is used by nearly all flames* Manufacturers In the world. FRANK MILLER'S HARNESS DRESSING to Bins. K;jt W, iifllti, rir in. tnitiui Fir., turf tsiitcaa. He. ,.J f ~/:tl,/., FUTUPlN OKS.KtCSJ BARRELS. KAMCFACTDBED BT' The Frank Miller Company, NEW YORK. I X. L. HARNESS OIL HARNESS SOAP ^ Beware of Imltiiionsana all articles t&at are «wl5 as heloj as good as -FRANK MILLER'S" Ssppty you. Cuitomsr with ihf BEST* sad hold bis tr*d6 FOR BLACK SHOES CROWN SHOE DRESSING FOR RUSSET SHOES GEM RUSSET COMBINATION FOR WHITE SHOES TUXEDO CREAM m 6*&t\ li sp j.' ml Champion Interchangeable Gas and Coal Range. Burns cither coal or gas or both at the same time. We have them in three grades: $45.00, $60.00, and $65.00. Every stove guaranteed to give satisfaction. Over two hundred of them now in use in Hutchinson. HAN LIN Hardware Co., 109 North Main. The Home of the Famous McDougal Kitchen Cabinet Special Features. Cooling cupboard base. All metal sifter flour bin — remov- able. Swinging Glass Sugar Bin. Metal faced shelf for cereal jars in top. White Enamel Linings. Description. The Top — is equipped with a sifter flour bin made entirely of metal and instantly removable. Has swinging glass sugar bin — metal faced shelf for cereal jars — 7-piece set glass cereal and spice jars — ample sized china closet with extra shelf — extract bottle rack — daily reminder, etc. The Base — has full sliding nickel-plated table top 42x28 inches in size. Is raised up on san- itary legs with copper ferrules and ball-bearing casters. Has sliding wire shelf in large, roomy utensil cupboard — extra wide linen drawer — cut- lery drawer — cooling cupboard with metal bread and cake box and sanitary wire sliding shelves — molding board — towel and utensil rack on door. CALL FOR DEMONSTRATION. Bauer Furniture Co., 8-10 N. Main IN THIS WARj ON FLIES THE GREATEST HELP IS TANGLEFOOT THE SANITARY, NON-POISONOUS FLY DESTROYER MORTONS SALT MORTON'S SALT is Free-Running. It contains no dust or powder ; the crystals are even-sized, and have full strength and excellent flavor. The pack- age is damp-tight and dust-proof, and the pouring-spout is easy to use and prevents loss and "muss." These facts make Morton's Salt the best to use on table and for cooking. MORTON SALT CO. HUTCHINSON, KANSAS. Oknb Swings tn iEat PUBLISHED BY THE Sixth Division of the Ladies Society First Presbyterian Church Hutchinson, Kansas 1913 ■m** $&>, Copyright 1913, by Sixth Division of the Ladies Society, First Presbyterian Church, Hutchinson, Kansas. A35718 6 PREFACE. 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." The Ladies of the Sixth Division present this book to their friends and the general public, with the sincere wish that it may prove a pleasure and help to the busy house- wife. Appreciating the interest shown and the support given us, we thank all who have so generously contributed the recipes ; also those who have kindly taken space for advertising, and for their prompt responses. 10 FIRST PRESBYTERIAN CHURCH COOK BOOK TABLE OF WEIGHTS AND MEASURES. 4 saltspoons of liquid 1 teaspoonful. 4 teaspoons of liquid 1 tablespoonful. 3 teaspoons dry material 1 tablespoonful. 4 tablespoons liquor 1 wineglass. 4 tablespoons liquor \ gill. 4 tablespoons liquor \ cup. 2 gills ! 1 cup or | pint. 16 tablespoons of liquid 1 cup. 12 tablespoons dry material :1 cup. 8 heaping tablespoons of dry material. ... 1 cup. 4 cups liquid 1 quart. 4 cups flour 1 lb. or 1 quart. 2 cups solid butter 1 lb. \ cup butter \ lb. 2 cups granulated sugar 1 lb. 2.\ cups powdered sugar 1 lb. 3 cups meal 1 lb. 1 pint milk or water 1 lb. 1 pint chopped meat, packed solidly 1 lb. 9 large or 10 medium eggs 1 lb. 1 round tablespoon butter 1 ounce. 1 heaping tablespoon butter 2 oz. or \ cup. Butter size of egg 2 oz. or \ cup. 1 heaping tablespoon sugar 1 ounce. 2 round tablespoons flour 1 ounce. 2 round tablespoons coffee 1 ounce. 2 round tablespoons powdered sugar 1 ounce. FIRST PRESBYTERIAN CHURCH COOK HOOK 11 QUANTITIES NEEDED IN SERVING. SALMON 1-lb. can in scallop will serve eight people. TURKEY Allow 1 lb. to each person. PORK ■ h lb. loin for each person. HAM One 10-Ib. ham, hot, will serve '20 persons. Cold will serve -40 persons. MEAT LOAF 8 lbs. veal or beef, allowing 6 large crackers to each pound of meat, will serve 50 persons. CHICKEN 8 lbs. pressed will serve 25 to 30 persons. !) lbs. in turbot will serve 20 persons. One 3-lb. chicken with equal quantity of celery will serve 12 persons. OYSTERS 1 quart in scallop will serve 15 to 20 people. TIMBALLS AND PATTIES 1 pint oysters or meal and 1 pint cream sauce, served in shells, will serve from 20 to 25 persons. 12 FIRST PRESBYTERIAN CHURCH COOK BOOK SHERBETS 1 gallon will serve from 20 to 25 persons. ICE-CREAM 1 quart brick ice-cream will serve 8 persons. 1 quart bulk ice-cream will serve 6 persons. PUNCH 1 quart will serve 10, in punch glasses. 1 quart will serve 5 persons, in 8-oz. glasses. BOUILLON 1 quart will serve from 6 to 8 persons. COFFEE Allow 1 lb. for 30 persons. Allow 1 lb. for 40 persons when made in urn. WHIPPED CREAM There are from 20 to 25 tablespoons in 1 quart. POTATO CHIPS 1 lb. will serve 20 persons. CREAM Allow 1 quart for 25 cups of coffee. OLIVES 1 quart will serve 25 persons. PICKLES 1 quart will serve 25 persons. PEAS 1 can will serve from 6 to 8 persons. 1 quart of finished product is enough to serve 6 or 8 persons. #ooo things; to Cat Soups BEEF SOUP 4 lbs. beef. 4 whole onions. 4 whole cloves. 1 carrot. 3 slices of cabbage. 4 potatoes. 2 tomatoes. Salt and pepper. Boil four hours any preferred cut of beef, seasoned with salt and pepper to taste. Forty minutes before serv- ing, add onions, cloves, sliced carrot, and cabbage sliced through the heart and left in quarters. Twenty minutes before serving, add potatoes and onions. Watch carefully, and all vegetables except tomatoes can be taken up whole. Mrs. T. C. Smith. CLAM CHOWDER 3 slices of bacon. 1 onion. 1 tablespoon of flour. 1 quart water. 2 potatoes. 1 pint milk. 1 can clams. Mince the bacon and fry out ; add onion and cook till brown ; stir in flour, and when well mixed add quart of water. Add potatoes diced, and cook till tender, adding more water if necessary. When the potatoes are done, add the milk and juice of clams. Just before serving, add the (13) 14 GOOD THINGS TO EAT minced clams and let it boil up once. Season to taste, and serve. Mrs. Chas. Greenlee. CHILE SOUP 1 lb. hamburger. Small piece of suet. 1 pint tomatoes. 2 large onions. 2 chile peppers. 1 pint chile beans. Salt and pepper. Chop onions. Cook all four or five hours. This makes one gallon. Mrs. R. C. Whiteside. CREAM OF CELERY SOUP. 6 small stalks of celery. 1 pint water. | cup tomatoes. Pinch of soda. 2 level teaspoons cornstarch. 1 pint boiling milk. 1 tablespoon butter. Cook celery in water for 30 or 40 minutes. Mash and strain. Cook tomatoes with pinch of soda. Strain. Mix cornstarch with a little milk ; add to boiling milk and let cook 10 minutes. Add strained celery, then tomatoes and butter. Season with salt and pepper. Ruth Astle. CREAM OF CORN SOUP 1 can corn 2 cups cold water. 1 quart milk. 2 tablespoons sugar and 2 8 tablespoons cream tablespoons flour — mixed. 1 teaspoon salt.. Tiny bit of red pepper. Cook one hour in double boiler. Strain, and add eight tablespoons cream. Put back on stove till ready to serve. Serve with small piece of butter in each cup. For a fancy dish, add popcorn as it is served. Mrs. F. P. Hettinger. FIRST PRESBYTERIAN CHURCH COOK ROOK 15 CREAM OF TOMATO SOUP 1 can tomatoes. 1 quart water. 1 teaspoon salt. 1 large onion. Pepper. | stalk celery. 2 tablespoons flour. 2 tablespoons butter, melted. Cook sliced onions and celery with tomatoes and water for 30 minutes ; add flour mixed with melted butter and cook until creamy. Rub through vegetable strainer; add salt and pepper. This will serve 8 or 10 people, and may be prepared while getting a meal. Mrs. H. T. Igou. TOMATO SOUP 1 quart tomatoes. ^ teaspoon soda. 2 tablespoons butter. 1 quart sweet milk. 6 large crackers. Salt and pepper. Strain tomatoes ; place over fire and let come to a boil ; add soda. Then butter and milk, crackers rolled fine. Season with salt and pepper. Mrs. R. C. Whiteside. TOMATO SOUP 1 quart tomatoes. 1 quart water. Celery and onions. Cook tomatoes, water and onions and celery. When done, strain, and thicken with flour. Season with butter, salt and pepper. Mrs. Slavens. SALMON SOUP 1 can salmon. 1 quart water. 1 quart milk. 1 tablespoon butter. White pepper. Salt. Simmer the salmon in water for two hours ; then run L6 GOOD THINGS TO EAT through a sieve and add milk heated, butter, pepper and salt to taste. Serve with hot roasted crackers, or thicken with a little flour made smooth in a little sweet milk. This is nice to serve for a pink luncheon. Mrs. Laura A. Sinclair. NOODLES 1 egg. 1 eggshell full of water. Make very stiff. Roll thin and let dry. Cut. Salt. Mrs. F. E. Larson. O a FAULTLESS ^STARCH iff ^.STARCH.* FOR 5HIRT5.C0LL AR5,CUFF5,AND FINE LINEN. Fish TABLE FOR COOKING FISH. Fish, 6 to 8 lbs. long and thin, baked 2 hours. Fish, 4 to 6 lbs. short and thick, baked 2 hours. Fish, fried 30 minutes. BAKED FISH Clean, rinse and rub dry any fish weighing three or four pounds. Rub inside and out with salt ; stuff with dress- ing made as for turkey, only drier. Sew or tie it up and place on buttered plank or tin ; then in baker. Dredge with flour and lay over fish a few thin slices of pork or bits of butter, and bake an hour and half, basting occasionally. Mrs. D. E. Richards. DRESSING FOR FISH § cup of cracker crumbs. J teaspoon salt. | cup stale bread crumbs. § teaspoon pepper, j cup butter. A few drops onion juice. j cup of hot water. Mix ingredients in order given. Olive Morgan. FISH BAKED WITH TOMATO SAUCE. Wash a medium-sized fish ; dry well. Dip in egg, roll in cracker-crumbs. Dip again in egg and roll in crumbs. Place in buttered pan. Take one quart of tomatoes with (17) IS GOOD THINGS TO EAT a small onion, two cloves, a dash of red pepper, salt to taste. Cook down to about half and rub through a bowl sieve. Pour hot over fish, placing bits of butter on top, and bake in moderate oven. Baste often, using a little water if necessary. Mrs. J. F. Corrigan. STEAMED SALMON Butter a small dish and fill it with alternate layers of minced salmon and bread-crumbs; each layer sprinkled with bits of butter, salt and pepper; beat one egg lightly ; add to it half-cup of milk, and pour over, the salmon ; steam half-hour. When ready to serve, carefully turn the mold on a hot platter and pour over it a cream sauce as follows : 1 tablespoon butter melted and browned. Into this stir 1 tablespoon flour; add 1 cup rich milk and oil from salmon. Season with salt and pepper; cook until thick. Mrs. A. AY. McCandless. SALMON AND PEAS 1 can salmon. 1 can peas. 1 pint sweet milk. 2 large tablespoons butter. 2 level tablespoons flour. Remove paper from can salmon. Make several holes in end of can, drain liquor ; put in boiling water, perforated side down ; cover, and boil fifteen minutes. Heat peas in their own juice; drain. Make white sauce of milk, butter and flour ; add peas ; put salmon in center of platter, pour- ing peas around it. Mrs. Ed. L. Teed. FIRST PRESBYTERIAN CHURCH cook BOOK 19 SALMON LOAF 1 can salmon. 3 eggs. 1 cup bread-crumbs. 4 teaspoons butter. 4 tablespoons milk. 1 teaspoon salt. \ teaspoon pepper. Cut salmon fine. Beat eggs to a cream ; mix well with other ingredients, and steam in buttered vessel one and one-half hours. Serve with following sauce : 1 cup milk. 1 tablespoon flour. 1 tablespoon butter. 1 tablespoon catsup. 1 beaten egg. Liquor of salmon. A little parsley. Cook all but egg for ten minutes ; then add egg and cook one minute. Mrs. A. D. Raffing ton. SALMON LOAF 1 cup milk. 1 tablespoon flour. 1 tablespoon butter. 1 can salmon. 3 eggs. Melt butter, stir in flour, add milk slowly, and cook till thick and smooth ; add salmon, mix well, season, add well- beaten eggs. Butter baking-dish, add above mixture, and bake in pan of water* forty-five minutes. Mrs. Hugh T. Kerr, Chicago, 111. SALMON AND TOMATO— ESCALLOPED 1 can salmon. 1 can tomatoes. Place salmon in center of baking-dish ; pour around it the tomatoes, well seasoned with butter, salt and pepper. 20 GOOD THINGS TO EAT Cover one inch thick with bread-crumbs well seasoned with melted butter. Bake in moderate oven 30 to 40 minutes. Serve hot. Emily Hall. ESCALLOPED FISH Take any kind of fish ; skin and flake it. Make a sauce of—. 1 pint milk. 1 tablespoon butter. 2 tablespoons flour. Melt the butter, stir in the flour, and cook slowly. Stir in the milk so it will not lump. Add salt and pepper to taste ; also a tiny bit of paprika and half-teaspoon grated onion. Butter a dish and put in layer of fish and sauce alter- nately ; sprinkle with bread-crumbs and bits of butter, and bake not to exceed half-hour. Mrs. J. L. Penney. FISH TURBOT For one pound or 2 cups of any cooked or canned fish. Make a cream sauce of — 1 pint milk. 2 tablespoons butter. 2 tablespoons flour. Dash of paprika. Salt and pepper to taste. When sauce has cooled some, stir in the fish, which has previously been flaked with a fork. Have scallop pan or ramkins buttered and a few cracker-crumbs in bottom. Pour in mixture, sprinkle with a few cracker-crumbs on top, and bake. Mrs. D. E. Richards. TO FRY HALIBUT Cut halibut one and one-half inches thick, and place in salt water one hour before cooking. Dry, and dip in flour, FIRST PRESBYTERIAN CHURCH COOK BOOK 21 then in beaten egg, and fry in very deep fat until brown on both sides; cover, then plaee on a very low burner for ten minutes. Marie Madden. SALMON ON TOAST To one can of salmon use one pint of milk, two table- spoons of flour and a tablespoon of butter, salt and ]>epper to taste. When the milk is almost to the boiling point add flour mixed with a little cold milk and seasoning. Let it boil up, then put in the salmon, previously picked to pieces with skin and bone removed. Let boil up again, and pour over platter of toast. SHRIMP WIGGLE 4 tablespoons butter. 3. tablespoons flour. \ teaspoon salt. f teaspoon pepper. \\ cup milk. 1 can shrimps. 1 can peas. Put butter in pan, and melt ; mix flour, salt and pepper ; add to melted butter, pour milk on slowly, and cook until smooth. When done, add shrimps, cut in small dice ; add peas which have been drained from liquor and thoroughly rinsed. Serve on hot crackers or toast. Mrs. Ed. L. Teed. BROILED OYSTERS Place a small lump of butter in smoking-hot spider. Sear the oysters in this on each side, turning until brown. Then place on buttered toast. Broil not more than half a dozen at a time, as the liquor in the oysters will cause them to stew rather than brown. Sprinkle with salt just before serving. Mrs. F. H. Carpenter. 22 (100D THINGS TO EAT FRIED OYSTERS Put plenty of butter in frying-pan and let it get hot be- fore you begin frying. Beat up well as many eggs as you judge you will need. Dip the oysters therein one by one ; then roll them very lightly in cracker-crumbs; then drop them in hot butter. They will brown nicely before the oysters cook too much. Clara Buckland. SCALLOPED OYSTERS Into a buttered scallop-pan put a layer of oysters, salt and pepper ; cover with layer of mixed cracker-crumbs and bread-crumbs. Put on lumps of butter; moisten with milk. Repeat until pan is full. If there is any liquor on the oysters, put it in the milk used for moistening the top layer. Mrs. Ruth Taylor. OYSTER CUTLETS \ cup macaroni, broken fine. 1 pint oysters. 2| teaspoons flour. \ cup milk. \ cup oyster liquid. Cook oysters and macaroni until done. Salt and chop fine ; make a sauce of flour, milk and oyster liquid ; season with red pepper or pimentoes, salt, nutmeg; stir all to- gether; when cool, mould into cutlets, bread and fry. Mrs. Anna B. Grimes. OYSTER POT PIE Take one quart oysters and scald in their own liquid. Let come to a boil and skim. Take out oysters and set aside in a warm place. To the liquid add 1 pint water 1 tablespoon butter, salt and pepper to taste, and 1 tea- FIRST PRESBYTERIAN CHURCH COOK HOOK 23 spoon Hour to thicken. Take light biscuit dough and roll out twice the thickness of pie-crust. Cut in squares (an inch). Drop into boiling liquor. Cover, and boil 40 min- utes. Stir in oysters and serve in a covered dish at once. Mrs. T. Si.m.ms. CREAMED OYSTERS One pint oysters parboiled in a little water until plump. Drain ; add enough milk to liquid to make two cups. Rub together 3 tablespoons butter, \\ tablespoons flour; pour liquid over gradually; cook until creamy; season with salt, pepper, and a dash of red pepper. Drop in oysters. Pour over thin slices of toast. Serve at once. Mrs. L. N. Lockwood. OYSTER COCKTAIL Mix together, 6 tablespoons tomato catsup. ^ tablespoon Worcestershire sauce. 1 tablespoon lemon juice. A pinch of salt. Sprinkle of paprika. 12 drops of tobasco sauce. Use over cold-chilled small oysters. Mrs. J. L. Penney. Poultry and Game TABLE FOR COOKING POULTRY AND GAME. Turkey weighing 10 lbs 3 hours. Chicken weighing 3 to 4 lbs H to 2 hours. Goose weighing 8 lbs 3 hours. Tame duck, large 2 hours. Wild duck 1 hour. Small birds 30 minutes. CHICKEN A LA KING Take the white or both meat of a chicken which has first been boiled till tender, and cut into dice and put into a saucepan. Put on stove, and moisten with hot cream ; add one whole red pepper cut into pieces, pinch of salt and pepper, and let simmer for about fifteen minutes. Remove the saucepan to side of stove ; beat the yolk of an egg and mix with cream, but do not allow to come to boil. Add a piece of butter, and serve very hot on fresh-made toast. Mrs. H. A. Lloyd, Lawton, Okla. BAKED CHICKEN WITH MUSHROOMS Stew one chicken until very tender ; remove from bones, cut in small bits ; add to chicken ^ lb. canned mushooms, 1 cup bread-crumbs (bread should be toasted before ground), salt, pepper, butter size of egg. Add broth from chicken. If not moist enough, add milk. Bake in casser- ole. Mrs. H. T. Igou. (24) FIRST PRESBYTERIAN CHURCH COOK HOOK CREAMED CHICKEN Slow a chicken until tender and allow it to remain in the liquor until cold. Skim the fat from the top of the liquor and pick the meat from the hones, shredding quite fine. Melt a tablespoon of butter in a frying-pan and stir into it two tablespoons of flour. Cook several minutes, but do not allow it to brown. Heat together one pint of the chicken stock and one pint of sweet cream. When the boiling point is reached, pour slowly upon the butter and flour and stir until smooth. Season with salt and pepper. Stir in the shredded chicken ; let it boil up once, and serve. Additional seasoning of minced parsley may be used. Mrs E. E. Ellsworth. MARYLAND CHICKEN This is a delicious way to cook a young chicken : Cut it up, dust the pieces with salt and pepper, dip in egg, then in crumbs, and put into a dripping-pan with a generous lump of butter on each piece. Cover with another pan, and cook in a moderate oven till tender, basting often with melted butter. When chicken is tender, take off pan which covers it and let brown in oven. Make cream sauce and add it to the crumbs and drip- pings which will be found under the chicken, together with a grating of nutmeg and a little chopped parsley. Pork chops parboiled, then cooked this way, are de- licious. Mrs. F. H. Stallman. PANNED CHICKEN Take young spring chickens and split down the back ; spread out in pan. Salt, pepper, and dot generously with butter, and sprinkle with flour. Cook until done. Take 26 GOOD THINGS TO EAT chicken out and thicken liquor for gravy. This is espe- cially nice for young chickens which are somewhat too large to fry. Mrs. L. A. Pennington. PRESSED CHICKEN Cut up a chicken as for frying ; boil gently until the meat falls from the bones. Pick off the meat, chop fine, and season with pepper and salt. Butter a mold and put in chopped chicken. A very pretty effect may be had by placing the light and dark meat, using two molds and serv- ing the slices cut in different shapes. Boil the broth down with one teaspoon gelatine until there is only one cup of broth; then pour over the chicken until it sinks through, forming a jelly around it. Mrs. S. G. Hill. CHICKEN PIE Cook chicken, bone, and season ; have about H pints stock left. Sauce — 3 tablespoons flour. - 1 cup milk. 3 tablespoons butler. Salt if needed. 1| pints stock. Batter- — 1 egg. l 2 teaspoons baking powder. L 2 tablespoons butter. -2 cups milk, or enough to 1 teaspoon salt. make like pancake bat- c 2 cups flour. tcr. Put chicken in baking-dish, pour half the sauce over it and place in oven to heat while making the batter. Pour batter over all, and bake about twenty minutes or until done, and serve with other half of sauce. Mrs. A. W. McCandless. FIRST PRESBYTERIAN < III !l< II COOK li(H)K .'7 SMOTHERED CHICKEN Take a nice well-dressed chicken and cu1 open on the back; place it in a deep pan, salt and pepper well; then sift on flour to almost cover it. Slice a tomato, lay it on the chicken, spread a cup of butter and lard mixed on it, and pour on two pints of boiling water. Put in the oven and with a deep pan cover closely to keep in the steam. When tender remove the cover and let brown nicely, then it is ready for the table. Mrs. J. W. Brady. CHICKEN TURBOT One chicken cooked tender ; cut fine as for salad ; add one can mushrooms; put in pan and pour over dressing made of c 2 tablespoons butter, L 2 tablespoons flour, 1 pint milk or part milk, and part chicken stock. Sprinkle with cracker-crumbs and pieces of butter. Bake one half-hour. Three chickens will serve twenty people. Mrs. W. H. Cool. CHICKEN OR TURKEY DRESSING First stew the giblets until tender. Then cut into small pieces. Toast bread, cut up fine, until light brown. Add 1 teaspoon sugar, salt to taste, dash of black pepper, butter size of egg; then add broth and giblets, enough io make quite moist. To 2 quarts of bread add three well-beaten eggs ; stir very gently. Sage may be added if desired. Mrs. A. D. Krous. TURKEY AND DRESSING Have turkey prepared in usual manner, but do not salt. For dressing, use baker's bread with little crust. Rub into 28 GOOD THINGS TO EAT fine crumbs ; season with salt, pepper, and generous amount of melted butter; onion or sage may be used if preferred, but boiled bits of celery with* or without oysters is much finer. Put dressing in turkey without wetting with a spoon, and shake down well. With small wooden toothpicks pin cloth over opening. Skewer wings and joints into place, and put into open pan without water. Have oven hot enough that a gentle frying may be heard. A medium- sized turkey will be cooked in two hours, and will be roasted and not boiled. If desired, baste the last hour with salt water in which celery was boiled. This is not necessary if fire is kept moderate. Mrs. Chas. E. Hall. WILD DUCK To two ducks take 1 pint water, 1 onion, 2 tablespoons vinegar, and parboil from one half to three-quarters hour, in roaster you intend to roast in ; then remove, and cover breasts with bits of bacon cut thin. Turn breast down in pan and roast in hot oven for half an hour. Just before taking out, season with salt and pepper. Can be stuffed with a dressing if preferred. If not, split open on back. Margaret Collingwood, Plains, Kans. Meats TABLE FOR COOKING MEATS. Beef, rare 10 to 15 minutes per lb. Beef, well done 20 to 25 Mutton 20 to 25 Lamb 20 to 25 Veal, well done 30 Pork, well done 30 BEEFSTEAK AND ONIONS This very popular dish necessitates the use of a frying- pan upon which to put the steak with a little suet; add sliced onions which have been previously prepared by drop- ping into cold water ; season with salt and pepper, and cover tightly before putting upon the fire. ONION SAUCE FOP BEEFSTEAK. Peel a cup of onions ; slice them into a frying-pan with a heaping tablespoon of butter, and fry them brown ; then add a pint of any good gravy or sauce, and salt and pepper. Serve on above recipe. Ruth Astle. BEEFSTEAK WITH TOMATOES Put in hot skillet a floured beefsteak ; when about done, empty one can of tomatoes, and let cook. Salt and flavor. Mrs. Lauderdale. (29) 30 GOOD THINGS TO EAT BROILED ROUND STEAK Put one pound steak through grinder, then mix thor- oughly with half as much thick cream. Season highly with salt and pepper. Spread flat in pie-tin about one inch thick. Put melted butter over top, and sprinkle with flour. Bake under the blaze about twenty minutes. Mrs. James Lee Dick. ROUND STEAK STEAMED Buy round steak an inch thick ; cut in pieces about two inches wide and three long. Dip in beaten egg and then in rolled bread-crumbs which have been salted and pep- pered well. Have a skillet very hot, and brown these pieces in drippings. Place the meat in a pan, then make a milk gravy in skillet and pour over the meat. Place in pan in a steamer and steam three hours. Serve with gravy poured over the meat. Where a tireless cooker is used, steam five hours. Mrs. Geo. T. McCandless. SWISS STEAK Take a round steak and pound into it with hammer one cup of flour to each three pounds of meat. Salt and pepper, and brown quickly in buttered pan. Cover with water, and bake in oven until tender. Jessie B. Irwin. SPANISH HASH 1 cup cold roast beef. 4 cold boiled potatoes. 1 egg. 2 small onions. 1 cup canned tomatoes. 1 green pepper. 3 drops tobasco sauce. Pepper and salt. Chop together cold potatoes, onions and green pepper ; then add cup chopped roast beef ; tomatoes, and season FIRST PRESBYTERIAN CHURCH COOK BOOK 31 with pepper, salt and tobasco sauce; add one egg. Drop by spoonfuls into muffin-pans. Hake in hot oven, and serve with tomato sauce. Tomato Sauce : \ can tomatoes. 1 bay leaf. 1 stalk celery. l 2 tablespoons butter. 1 small onion. v 2 tablespoons flour. ■■2 sprigs parsley. Salt and pepper. Cook tomatoes, celery, onion, parsley and bay leaf twenty-five minutes; strain, and return to double boiler; cream, butter and flour together; add them to previous mixture; then add salt and pepper. Yse one can toma- toes between hash and sauce. Have the butter hot or melted, then cream in the flour. This makes no lumps in the sauce. Mrs. C. F. Little. COLLEGE HASH '■i lbs cooked meat, ground. C onions chopped fine. 3 or 4 large potatoes chopped fine. 1 pint of water. Mix, and sprinkle in a few bread-crumbs ; season with salt and pepper ; bake in a quick oven. Mrs. Pile. BARBECUED HAM Soak thin slices ham one hour in lukewarm water ; drain; wipe, and cook in hot frying-pan until slightly browned. Remove to serving dish, and add to fat in pan .'3 tablespoons vinegar mixed with Ik teaspoons mustard, | teaspoon sugar and § teaspoon paprika. When thoroughly heated, pour over ham and serve at once. Olive Morgan. 32 GOOD THINGS TO EAT BAKED HAM One Wolff ham ; soak all night in cold water. In the morning put on to boil in cold water ; if quite salty, change water. Boil until almost tender. Then take off thick outer skin, spread brown sugar about one-fourth inch thick all over ham. Roll a box of crackers quite fine and spread over sugar. Put in turkey pan, adding one half-cup vine- gar, half-cup hot water. Bake until tender and golden brown. It will take from one-half to three-quarters hour to bake same. Mrs. B. Nussbaum. (Contributed by Mrs. D. E. Richards.) BOILED AND BAKED HAM OR SMOKED TONGUE. Soak over night and boil until tender, trying with a silver fork. During the last hour of boiling, throw off water three times. Then add the following, with just enough water to cover ham : 1 pint vinegar. 1| cups brown sugar. 1 teaspoon ground cloves. 1 teaspoon allspice. 1 teaspoon cinnamon. Spices tied in muslin sack. Boil slowly one hour, adding more water as needed to keep it covered. Then put ham in baking-pan and bake one hour, basting with the" last liquor in which it was boiled. Lastly, skin, and while hot pack the fat with bread-crumbs and powdered sugar, and brown in oven. Mrs. F. P. Hettinger. SCALLOPED HAM AND POTATOES Peel and slice potatoes as for frying ; butter a baking- dish, put a layer potatoes in it with a very little salt, pep- FIRST PRESBYTERIAN CHURCH COOK BOOK 33 per, a little butter and flour. Over this place a rather thick slice of ham. Then another layer of potatoes as before, and nearly cover with rick milk. Cook very slowly for about two hours or until done. Mrs. Bess Harper Sherwood, Oklahoma City, Okla. BAKED HAM A slice of ham three-fourths inch thick. Place in a pan, and rub over it a little onion juice, or mustard if preferred, and a tiny bit of red pepper; then pour over it one pint milk, and bake one hour. Mrs. F. P. Hettinger. BAKED HAM WITH CIDER SAUCE Take a ham weighing 8 or 9 lbs., scrape and scrub the outside, rinse well, and put in large kettle; cover with cold water, and place over the fire. When it reaches the boiling point, skim well ; then push back where it will simmer slowly for two hours ; take from the fire and cool in liquor in which it has been boiled ; when ready to bake, peel off the skin ; place in baking-pan and bake in mod- erate oven for two hours, basting frequently with cider, two tablespoons at a time. A cupful will answ T er, as after that there will be plenty of drippings to use in the basting. Just before removing from the oven, take a cup of finely rolled stale bread-crumbs, mix with two teaspoons brown sugar and level one of dry mustard. Moisten to paste with cider; spread over the ham and return to oven, with a few cloves stuck in, to brown. Serve with cider sauce. Vida McKee, Kansas City, Mo. 34 GOOD THINGS TO EAT LIVER EN CASSEROLE 1 lb. fresh calf liver. 6 slices^bacon. 2 slices onions. 1 diced potato. Wash the liver, flour, season with salt, pepper, and lemon juice. Fry bacon till crisp ; remove, and brown onions and potatoes in the fat. Lay the liver in casserole ; place bacon over it ; add potatoes and onions, and enough boil- ing water to cover. Bake slowly in moderate oven one and one-half hours. A cup of tomatoes may be added to contents of casserole, or serve with tomatoes. Mrs. Alma Sawyer, Kansas City, Mo. MEAT BALLS Round steak \ inch thick. Sausage. 1 tablespoon butter. 1 tablespoon flour. Cut steak in squares, and place in center of each square one teaspoon of sausage ; fold corners, and fasten with toothpicks. Rub butter and flour together till smooth ; then pour on boiling water to make a gravy, which is not too thick, as it thickens in cooking. Drop meat rolls which have been rolled in flour into the boiling gravy, and allow them to boil briskly for ten minutes. Season with salt and pepper and push to back of stove, where they will simmer for about six hours. Mrs. Fay Hughes. MEXICAN DISH Heat one tablespoon butter or drippings in skillet. Brown round steak in this. Take out, and cut two tomatoes, two peppers and two onions into the drippings ; let them cook a few minutes, and add steak ; cover tight, and cook one hour. Mrs. Pet Nation. FIRST PRESBYTERIAN CHURCH COOK BOOK 35 MACARONI AND CHIPPED BEEF 1 cup macaroni. j lb. chipped beef. Cook macaroni in boiling water until tender; drain in cold water. Soak beef for ten minutes in cold water ; drain. Place the macaroni and beef in a baking-dish in alternate layers. Cover with white sauce; put buttered bread-crumbs on top. Bake until nicely browned. Adeline B. Stratton. VEGETABLE LOAF If lbs. round steak. 1 lb. lean pork. 1 cup bread or cracker-crumbs. 1 pint tomatoes. 1 small bunch celery. 1§ teaspoons salt. 1 teaspoon pepper. Run all through meat-grinder ; add one cup sweet milk. Bake as any meat loaf. Mrs. Pet Nation. VEAL LOAF 4 lbs. veal. 4 eggs. 1| cups crackers. 1 cup milk. 1 15-cent can of pimentoes. 1 lb. English walnuts. 1 pint olives. Salt and pepper. Chop pimentoes, walnuts and olives. Bake as any loaf. Mrs. Anna B. Grimes. VEAL LOAF H lbs. veal. f lb. salt pork. 2 crackers. 1 teaspoon salt. 2'eggs. 1| cups sweet milk. Butter size of an egg. Mix all well together, and bake. Mrs. Elizabeth Brown. 36 GOOD THINGS TO EAT VEAL LOAF 3| lbs. veal. ^ lb. cured ham. 3 eggs well beaten. 1 tablespoon pepper. 1 tablespoon salt. \ tablespoon grated nutmeg. 4 rolled crackers. \ cup milk. Butter size of an egg. Mix these together, and bake in a loaf with little cracker- dust over the top ; add enough water to keep it moist while baking. Mrs. John C. Krous. BEEF LOAF 3 lbs. round beef. \ lb. salt pork. 1 tablespoon salt. 1 teaspoon pepper. Dash of paprika. 10 tablespoons bread or 3 tablespoons milk or cream. cracker-crumbs. 2 eggs. Put meat through grinder; mix thoroughly with other ingredients ; adding well-beaten eggs last. Form into loaf ; place in baking-pan ; sprinkle top of loaf with crumbs and bits of butter ; pour over loaf one half-pint boiling water and bake nearly two hours. When done, carefully remove from pan and garnish with parsley. Serve with thick gravy made from liquid remaining in pan. Elizabeth Stallman. BEEF LOAF 1 lb. round of beef, ground. 6 square soda crackers, 1 pint sweet milk. ground. Salt and pepper. Mix meat and crackers ; add milk and seasoning ; make into loaf, putting rolled crackers and bits of butter on the top. Pour water in pan, basting often. Bake one hour in moderate oven. Mrs. Eliza M. Schermerhorn. FIRST PRESBYTERIAN CHURCH COOK BOOK 37 MEAT LOAF 5 cups veal. 1 cup beef. 2 eggs. 1 cup cracker-crumbs. 1 cup mashed potatoes. 1 teaspoon black pepper. Salt to taste. Boil a veal shank and one pound beef until tender. Grind and measure as directed. .Mix all with broth from meat, form in a loaf, place in a pan, pour some of the broth around loaf, bake in moderate oven from 30 to 45 minutes, basting frequently. This amount will serve eight people. Good hot or cold. Mrs. Nora Hardy. PRESSED MEAT LOAF Boil and grind — 2 lbs. round steak. 1 lb. pork chops. Add — 1 teaspoon salt. 1 teaspoon pepper. 1 teaspoon celery h cup cracker-crumbs, seed. In the meat broth dissolve one teaspoon gelatine ; add to above, and press. Mrs. J. H. Harper. PRESSED VEAL 4 lbs. veal. 1 cup of licpior. 1 small cup butter. 1 tablespoon pepper. 1 egg. Place veal in pot ; cover with water ; stew slowly until the meat drops from the bone. Take out, and chop it; let the licpior boil down until there is one cupful ; put in butter, pepper, and egg beaten ; stir this through the meat ; have hard-boiled eggs ; lay in mold, and press in the meat. Mrs. N. T. Stewart. 38 GOOD THINGS TO EAT PRESSED VEAL LOAF lh lbs. chuck veal. 1 lb. salt pork. 1 tablespoon gelatine. 2 cups meat stock. 4 hard-boiled eggs. Salt and pepper to taste. Boil meat until tender; drain, and put through meat- chopper. Dissolve gelatine in a little cold water ; then in hot meat stock. Now mix stock and meat and put half in a long narrow pan. Lay the eggs through the center, end to end ; press the remaining meat over and around ; put in cool place, and serve when cold. Mrs . Morrison Brown. NUT LOAF 1 cup pecans. 2 cups bread-crumbs. 1 teaspoon salt. A little pepper. 1 tablespoon tomato catsup. 1 teaspoon onion juice. § cup melted butter. \ cup hot water. 1 egg. Bake one hour. First half-hour, uncovered, last half, covered. Junia M. Scheble. BEAN LOAF 2 cups Lima beans. 2 cups bread-crumbs. 1 cup peanuts, chopped fine. Soak beans over night ; cook in fresh water until tender ; press through colander, and mix with crumbs and nuts; season with salt, pepper, and onion juice ; shape in well- buttered pan ; brush with beaten egg. Bake one half- hour. Mrs. Laura A. Sinclair. LEFT-OVER LAMB Put through the chopper scraps of any left-over lamb; season ; add chopped green pepper. Heat in butter. Make FIRST PRESBYTERIAN CHURCH COOK HOOK 39 a rich cream gravy, seasoned with sail and paprika; add the gravy to the land), and serve on toast. Mrs. Garland Craig. ROAST LEG OF LAMB Wash and wipe dry a leg of land) ; then lard it well, and rub in a handful of salt. Cut slashes into the meat and insert slices of onion. Place in covered roaster and put in very hot oven for fifteen to twenty minutes. Then turn fire very low and cook for one and a half to two hours, according to size. Serve with mint sauce. Mayme Prigg Burris, Chicago, 111. POT ROAST WITH BROWN POTATOES, GRAVY AND MACARONI Put roast on in iron kettle with a little hot water, letting it cook down until the meat is thoroughly browned, turn- ing often until meat is browned on both sides ; then add hot water ; season well with salt and black pepper. Be sure to keep plenty of liquid on the roast. Put macaroni on in separate kettle, cooking it about thirty minutes in clear water; remove, and put macaroni in colander; blanch by pouring cold water over it, and let it drain. About thirty minutes before the roast is done, put macaroni back in its kettle and take enough meat juice from kettle to cover the macaroni ; let it cook until the roast is done. Pare small potatoes and put in kettle with the meat, cooking until tender. Lift roast and potatoes, and make thickened brown gravy. Mrs. O. A. Petersox. 40 GOOD THINGS TO EAT BROWN STEW WITH DUMPLINGS Cut thick round steak into small pieces. Put half into hot frying-pan ; brown both sides well ; pour half-pint boiling water over meat, and turn contents into kettle containing remaining half meat ; cook slowly till tender ; add salt, pepper and dumplings. Cook half-hour. Dumplings : 1 pint flour. 1 rounding teaspoon baking 2 level tablespoon lard. powder. Milk to make stiff dough. Roll, cut into squares ; add to stew, cook slowly half- hour. Mrs. G. N. Faris. POT-PIE DUMPLINGS 1 egg. | teaspoon salt. | cup milk. Mix \\ teaspoons baking powder in one pint flour; add to rest with spoon dipped in cold water just before drop- ping in kettle. Mrs. F. E. Larson. DRESSING FOR PORK 3 large onions, parboiled and chopped. 2 cups of fine bread-crumbs. 2 tablespoons powdered sage. 2 tablespoons melted butter or pork fat. Salt and pepper. Mrs. Lauderdale. DUTCH DUMPLINGS 3 cups mashed potatoes. 1| cups bread soaked in 2 heaping cooking-spoons flour. water ; fry in water un- 3 eggs. til every" bit of water is 1 level teaspoon ginger. out. Mix ; roll in small balls size of lemon ; cook in open kettle of boiling salt water fifteen minutes. FIRST PRESBYTERIAN CHURCH COOK BOOK 41 For dressing : Fry large onion in butter and some water; thicken with flour, and pour over dumplings. Mrs. Delos Smith. SPARERIBS AND SAUERKRAUT 1 lb. sauerkraut. 2^ lbs. spareribs. Wash sauerkraut, place in kettle, lay spareribs on top, season with salt and pepper, cover with boiling water; cook until meat is tender., Remove ribs and brown in quick oven; drain kraut, and serve. SULTZ (a German recipe) 2 pigs feet. 1 veal shank. 3 lbs. beef (neck or shoulder). 2 lemons, juice. 1 teaspoon black pepper. 1 teaspoon caraway seed. ^ teaspoon cayenne pepper. Boil meats until very tender; grind fine, and salt to taste ; mix with other seasoning and stir into some of the hot broth ; then pack in bowl, and cool ; slice cold, and serve for luncheon. This amount makes about one gallon. Mrs. Noah Hardy. TO BOIL BEEF TONGUE Soak tongue in cold water and salt thirty minutes; wash and scrape; rinse thoroughly. Place in kettle and cover with boiling water, and let cook for thirty minutes. Add seasoning of salt and pepper; boil slowly from two to three hours or until tender. Let it become thoroughly cold before skinning. 42 GOOD THINGS TO EAT TONGUE WITH OLIVES CASSEROLE 2 tablespoons butter. 2 tablespoon flour. 1 pint stock. 2 cups diced tongue. I dozen stoned olives. 1 tablespoon kitchen bouquet. Brown butter ; add flour, rub smooth, pour in stock, and stir until smooth. Put tongue in casserole ; pour stock over this ; season with salt and pepper ; add olives and kitchen bouquet ; cover, and cook thirty minutes. Lucy E. Leidigh. BRAIZED BEEF TONGUE 1 beef tongue. ^ dozen whole cloves. Lump of butter. 1 onion. 1 potato. 1 turnip. 1 carrot. Wash tongue thoroughly ; cook till tender ; let cool, and peel. Roll in flour; stick cloves into it. Place but- ter in baking-dish, and brown ; add vegetables sliced, and let brown ; remove vegetables, and put tongue in the dish, brown slightly, turning often ; add vegetables and water ; bake and brown. Serve either hot or cold. Brown gravy may be served if hot. Nelle Hoagland. VEAL BIRDS Cut thin slices of veal. Remove skin and fat. Pound until quarter-inch thick. Cut into strips 2| inches long by \\ inches wide. Chop a tiny piece of salt pork, crumb some crackers, season with salt and pepper and cayenne ; moisten with beaten egg and hot water. Spread each piece of veal with layer of mixture. Roll, and fasten with toothpicks. Dredge with flour, and fry in butter until FIRST PRESB] II 7,7.1. V CHURCH COOK HOOK 13 crisp and brown, ("over with thin white sauce; cook twenty minutes or till tender. Serve on toast. Mildred Faris. VEAL STEAK Cut in pieces for serving a veal steak about one inch thick. Dip each piece in beaten egg, then in bread-crumbs. Brown on both sides in hot fat ; then pour into the frying- pan milk almost to cover veal. Cover, and bake in slow oven one hour. Remove cover last fifteen minutes. One pound of lean, boneless veal will serve four. Mrs. Garlaxd Craig. A WINTER BREAKFAST DISH Boil a lean piece of pork in plenty of water until meat falls from bones. Shred meat, return to water in which it was boiled; season highly with salt, pepper and sage. While boiling, stir in enough corn-meal to make consistency of mush. Cook slowly but very thoroughly. Pour into molds. When cold, slice, roll in flour, and fry to a light brown. Serve with maple syrup. Mrs. Charles Hood. To make tough meat and chicken tender and cook sooner, pour a tablespoon vinegar over meat after it has been cook- ing a while. Mrs. A. D. Raffingtox. MAITRE DE HOTEL BUTTER One of the most useful things a housewife can keep in her refrigerator is a pot of "Maitre de hotel" butter. Into a large earthen bowl put one cup of butter packed solidly ; beat it to a cream as if preparing it for cake. 44 GOOD THIXGS TO EAT Add— 1 teaspoon salt. \ teaspoon white pepper. 2 tablespoons finely chopped 2 tablespoons lemon juice, parsley. Mix these ingredients well with the butter; but do not beat again. Pack it in a fruit can, sealing as tightly as if it were fruit. A tablespoon of "Maitre de hotel" butter spread on beefsteak, veal cutlets, lamb chops, boiled fish or plain boiled potatoes, adds largely to the flavor and improves many a homely dish when there is no time to make a sauce. • Mrs. Laura A. Sinclair. Sauces for Meats SAUCE 3 egg yolks. ^ tumbler of acid jelly. 2 heaping tablespoons 1 tablespoon mustard. brown sugar. \ cup butter. 1 glass vinegar. Salt. Cayenne pepper. Beat the jelly into the egg yolks ; add sugar. Mix mus- tard with just enough vinegar to make a smooth paste; then add rest of vinegar and other ingredients. Beat all together thoroughly, and boil until thick and smooth. Serve with cold meats. Mint may be used instead of mus- tard to serve with lamb. Mrs. Chas. Hood. MINT SAUCE \ cup sugar. 1 cup fresh mint. \ cup vinegar. Strip the mint free from the tough leaves and stalks ; chop it slightly, wash and put in the vinegar. Melt the FIRST PRESBYTERIAX CHURCH COOK BOOK 45 sugar in a tablespoonful boiling water ; add it to the sauce, and serve cold with roast lamb. Mrs. J. C. Petro. MEAT SAUCE 2 onions. 1 tablespoon butter. 1 tablespoon flour (level). \ pint water, f cup tomato juice. Slice onions and brown in butter ; stir in the flour ; add water and tomato juice; season with salt and pepper; let it simmer 15 minutes. Use as dressing for Hamburg steak or to warm cold meats in. Mrs. E. S. Handy. Croquettes CHICKEN OR VEAL CROQUETTES 2 cups boiled chicken or 1 teaspoon salt. veal chopped. \ teaspoon celery salt. 1 teaspoon parsley, chopped. 1 teaspoon lemon juice. 1 teaspoon onion, chopped. 1 salt spoon white pepper. \ salt spoon cayenne pepper. Sauce — 1 tablespoon butter. 1 tablespoon corn-starch. 1 cup hot milk. Mix butter and corn-starch ; stir in slowly the hot milk, and cook until thick ; then stir in chicken mixture and sauce together. When cooled make into balls, roll in bread-crumbs, dip in egg, and roll in bread-crumbs again. Fry in hot fat. These may be prepared the day before wanted and put in cool place. Mrs. L. G. Dupler. DORMES (Left-overs) 1 lb. cold meat (any kind). \ lb. beef suet. \ lb. rice, well boiled. Chop meat and suet small ; season with salt and pepper and a little onion juice. Mix all well together and make into flat cakes. Dip them in egg and fry a light brown- Serve with a good gravy. Mrs. J. B. Mackay. MEAT BALLS 2 lbs. shoulder steak. 1 onion. 1 quart can tomatoes. 2 bay leaves. Chop steak and onion ; season with parsley, salt and (46) FIRST PRESBYTERIAN CHURCH COOK ROOK 47 pepper. Mold into balls, and fry brown. Cook tomatoes, bay leaves, salt and pepper for a few minutes; then strain over the meat balls; stew all slowly twenty minutes. Mrs. Florence Smith. RICE PATTIES 2 teacups cold boiled rice. 3 eggs. \ cup milk. Salt to taste. Beat eggs well, add rice ; then add milk and salt. Beat well. Thicken with cracker-crumbs. Shape with the hands, and fry like potato cakes. They cook very quickly and burn easily. Mrs. A. M. Buser. SAUSAGE-MEAT BALLS Add to sausage-meat half its bulk in stale bread or crackers moistened with milk, one beaten egg, and a little salt. Form in cakes, and fry carefully. Make beef balls in the same way, adding a little melted butter to the chopped-meat left-overs. Lida McCarroll. SALMON CROQUETTES 1 pint chopped salmon. 1 pint mashed potatoes. 1 well-beaten egg. 1 teaspoon salt (level). 1 salt spoon pepper. \ cup fine bread-crumbs. Beat all together ; form into balls ; roll in cracker- crumbs ; dip in beaten egg ; again in cracker-crumbs, and fry in hot fat until brown. Mrs. J. L. Penney. SALMON CROQUETTES 1 pint cracker-crumbs. 2 eggs. 1 large can salmon. Salt and pepper. Mix together and cook five minutes in one pint boiling milk, stirring gently. As soon as cool enough, form into 48 GOOD THINGS TO EAT small molds and roll in cracker-crumbs ; then fry in lard same as doughnuts. Mrs. John Brehm. SALMON CROQUETTES 1 cup salmon. 1 cup cooked rice. Roll in egg, then in cracker-crumbs, and fry in hot lard. Mrs. Lucile Prigg Eichhorn, Miles City, Montana. VEGETABLE CROQUETTES 1 cup boiled rice. 2 large tomatoes cut in small pieces. \ cup pecans, chipped. 1 egg. A little flour. Roll in egg and bread-crumbs, and fry in hot lard. Mrs. James Lee E^ick. Vegetables VEGETABLES TO SERVE WITH DIFFERENT MEATS With Roast Beef — Potatoes, squash, boiled rice, maca- roni, turnips, onions, cauliflower. With Roast Mutton Mashed potatoes, turnips, boiled onions, currant jelly. With Roast Lamb — Potatoes, green peas, turnips, string beans, corn, summer squash, mint sauce. With "Roast Veal — Mashed potatoes, spinach, parsnips, asparagus, sweet potatoes, horse radish. With Roast Pork — Potatoes, onions, squash, sweet po- tatoes, tomatoes, boiled rice, apple sauce. With Roast Turkey — Potatoes, squash, onions, sweet potatoes, celery, cranberry sauce. With Roast Chicken — Potatoes, onions, squash, celery, currant jelly. With Roast Goose — Mashed potatoes, onion, squash, baked macaroni, boiled rice, apple sauce. With Roast Duck — Same as with Goose. With Birds of all kinds — Potatoes, squash, onions, celery, macaroni, currant jelly. With Boiled Mutton— Mashed potatoes, turnips, baked macaroni, currant jelly. With Boiled Lamb — Potatoes, green peas, spinach, as- paragus, turnips. With Boiled Corn Beef — Potatoes, cabbage, parsnips, beets, turnips. (49) 50 GOOD THINGS TO EAT TABLE FOR COOKING VEGETABLES Asparagus 20 to 30 minutes. Beets 1 to 2 hours. Beans, string, boiled 1 to 2 hours. Beans, shell, boiled 1 to 2 hours. Beans, shell, baked 4 to six hours. Corn, green, boiled 10 to 15 minutes. Cabbage 20 minutes to 2 hours. Cauliflower 30 minutes. Carrots 1 hour. Macaroni 20 minutes. Onions 1 to 2 hours. Peas. .' 30 to 40 minutes. Potatoes, boiled 30 minutes. Potatoes, baked 45 minutes to 1 hour. Potatoes, sweet, boiled. . 45 minutes. Potatoes, sweet, baked 1 hour. Parsnips 1 hour. Spinach 20 to 30 minutes. Squash, boiled 30 minutes. Squash, baked 1 hour. Tomatoes, fresh 30 minutes. Turnips 45 minutes to 1 hour. ASPARAGUS WITH EGGS Boil asparagus until tender, then place in buttered bak- ing-dish ; season lightly with salt, pepper, and a pinch of nutmeg. Beat the yolks of four eggs until light. Add 2 tablespoons cream, 2 level tablespoons butter, a little more seasoning ; the whites of the eggs beaten to a froth. Pour over the asparagus ; set in a hot oven and bake until eggs are set. Miss Zoa R. Chase. FIRST PRESBYTERIAN CHURCH COOK BOOR 51 ASPARAGUS SHORTCAKE Sauce : \ cup flour. \ teaspoon salt. 2 cup butter. Asparagus. Eggs. Make biscuit dough for shortcake. Bake in pie-tins. Split when done, and spread each half with butter. Make a drawn butter sauce of the flour, salt, butter and the asparagus liquid; add the cooked asparagus cut in inch lengths. Pour part of the sauce over one layer of the cake; set the second layer in place, and pour over this the rest of the sauce. Garnish with hard-boiled eggs cut in quarters. Serve hot. Mrs. Garland Craig. TOMATOES ON TOAST To half a can of tomatoes add about half as much water ; season with salt, pepper, and a good lump of butter. Let cook for ten or fifteen minutes ; thicken with 2 tablespoons flour mixed with water to the consistency of cream. When this boils up, pour on slices of buttered toast on a platter. BOSTON BAKED BEANS WITH TOMATO SAUCE Two quarts beans washed and soaked in cold water over night ; drain, cover with cold water, and let come to a boil very slowly. Repeat twice, adding 1 teaspoon of soda the last time. Slow boiling is the secret of whole beans. Place 1 lb. salt pork in a pan. Pour over it the drained beans and following tomato sauce, adding water when necessary, but letting it get low toward the last of the bak- ing. Bake three hours. 52 GOOD THINGS TO EAT Tomato Sauce : 1 qt. tomato juice. 1 good-sized onions. 4 peppercorns. 2 tablespoons N. O. molasses. 1 tablespoon mustard. 1 tablespoon salt. Boil together, and strain. This will serve a company of fifty. Mrs. J. W. Brehm. MOTHER'S BAKED BEANS 1 qt. navy beans. h, lb. salt pork. 1 teaspoon salt. | teaspoon mustard. 2 teaspoons molasses. Pick over beans, and soak over night. In morning, put on back of stove and cover with boiling water. Parboil one half-hour, and drain. Rinse well in cold water, (lash- pork across the top. Place in bean-pot. Put in beans. Dissolve mustard, salt and molasses in hot water, and pour over beans. Fill the pot with hot water. Bake in mod- erate oven six hours, keeping plenty of water on as it cooks away, until nearly done, then let it cook away. Mrs. Wm. R. Pennington. LIMA BEANS 1 cup Lima beans. 2 tablespoons butter. Sauce : 1^ tablespoons butter. 1^ tablespoons chopped 1| tablespoons flour. onion. Salt and pepper. 1 cup tomatoes. Soak beans over night ; drain, and cook in boiling salted water until soft. Put in saucepan with the butter. and cook, stirring occasionally until brown. Then pour over the above sauce. Cook the butter with finely chopped FIRST PRESBYTERIAN ri/!l{< II cook HOOK 53 onion for two minutes, stirring constantly ; add flour, and stir until well browned; then pour gradually while stirring constantly the stewed and strained tomatoes ; bring to boil- ing point, and season with salt and pepper. Mrs. Cora Mr Lain. STEWED PINTO BEANS 1 pint Mexican or Pinto \ lb. salt pork, beans.. Pinch of soda. Cook beans in the soda water until skins slip; drain, and rinse in cold water. Cut pork into small pieces ; fry a nice brown. Cover beans with water; add pork and fryings, and stew until tender; season to taste. Mrs. Ed. L. Teed. BEANS A LA SPANISH 3 cups navy beans. 4 or 5 onions. 1 quart tomatoes. 20 chiles. Red pepper and salt. Soak beans over night ; cook until tender. Half an hour before wanted, cut onions fine and fry brown. Add tomatoes, and season well with red pepper, chiles, and salt. Stew all together ; add the beans that have been cooked almost dry, and cook again a few minutes. Mrs. Mary Waite. STRING BEANS AND ONIONS Place on stove in cold water, one and a half pounds of green or wax beans ; when boiling, add a pinch of soda. Drain, and place in fresh boiling water with four strips of bacon cut in small pieces ; salt and pepper to taste. An hour before serving, add four or five medium-sized onions. Mus. F. J. Corrigan. 54 GOOD THINGS TO EAT SUGARED BEETS 4 hot boiled beets. 3 tablespoons butter. 1| tablespoons sugar. ^ teaspoon salt. Cut beets in quarter-inch slices, add butter, sugar and salt. Reheat for serving. Olive Morgan. CAULIFLOWER AU GRATIN .1 firm cauliflower. 2 tablespoons butter. 1 cup grated cheese. Separate and wash cauliflower ; boil until tender in salted water. Drain, and mix with cream sauce as follows : Melt the butter in a pan, stir in as much flour as it will take up ; when smooth, add enough milk to make a rather thin cream sauce ; then add cheese, a little salt and dash of paprika. Put all in baking-dish; cover with crumbs; and brown in hot oven. Mayme Prigg Burris, Chicago, 111. CREAMED CABBAGE 1 medium-sized head of 1 teaspoon of sugar, cabbage, shredded. | teaspoon salt. Small quantity of pepper. Lump of butter size of egg. Heaping tablespoon flour. § pint milk. \ pint boiling water. Let cook briskly for thirty minutes. Stir occasionally. Mrs. M. Hayes. CREAMED CABBAGE 2 egg yolks. 1 cup cream. \ cup sugar. \ cup vinegar. Butter size of egg. Salt, and a little cayenne pepper. Beat all except cream together well, diluting the vinegar if very strong. Put this mixture into a saucepan and stir FIRST PRESBYTERIAN CHURCH COOK BOOK 55 until it l)oils. Then stir in cream, let boil, and pour over the chopped cabbage while hot. Mrs. Botkin. BAKED CORN One can of corn. 1 pint milk. 2 eggs. Butter size of egg. 1 pint cracker-crumbs. 1 tablespoon sugar. Salt and pepper to taste. Stir together, and hake until brown. Mrs. P. P. Lorimer. PIMENTO CORN PUDDING One can corn. One-half cup milk One teaspoon sugar. One-half can pimentoes. One teaspoon salt. One-half cup cracker-crumbs. Two tablespoons butter. Two eggs. Chop pimentoes, beat eggs, mix all together, putting- cracker over top ; bake twenty minutes. Mrs. S. M. Johns. ESCALLOPED CORN 1 can corn. U cups milk. Butter size of egg. 1 teaspoon corn-starch. 3 eggs. • <&\ tablespoons sugar. Beat together yolks of eggs,, butter, sugar and corn- starch. Then add corn and milk; whites of eggs, beaten well, stirred in last. Bake thirty minutes in slow oven. This serves eight or nine, and this recipe may be easily divided in thirds for small family. Edith R. Weltmer. CORN OYSTERS 1 cup canned corn. 1 egg. { cup flour. Add to the corn the egg and flour; season highly with 56 GOOD THINGS TO EAT salt and pepper. Drop by spoonfuls, and fry on well- greased griddle. Mrs. C. L. Colladay. PUFF PASTE 2 cups flour. 1 cup milk. \ teaspoon salt. 2 heaping teaspoons baking powder. Good for egg plant or oysters. Mrs. E. E. Ellsworth. FRIED EGG PLANT 1 egg plant. 2 eggs. 4 tablespoons cold water. Pinch of salt. Flour to make a thin batter. Slice egg plant in quarter-inch slices. Peel. Lay in salt water for one hour. Drain, and dry in cloth. Dip in batter, and fry in hot fat. FRIED EGG PLANT Peel, and cut in half-inch slices ; sprinkle them with salt and pepper ; pile them on a plate and place a weight over them ; tipping the plate a little, leaving them for an hour or more to drain the juice away ; roll each- slice in seasoned flour, and fry crisp in plenty of butter and lard. Mrs. Rella Kearney. MACARONI AND NUTS Cook macaroni till tender. Put layer of macaroni in bottom of buttered baking-dish, cover with layer of coarsely chopped nuts; sprinkle with salt. Repeat until dish is full. Pour over all white sauce, sprinkle with crumbs, and bake half-hour. Mrs. Alma Sawyer, Kansas City, Mo. FIRST PRESBYTERIAN CHURCH COOK BOOK 57 MACEDONIA 1 can peas. 1 pint turnips. 1 pint carrots. Dice turnips and carrots, and cook separately until ten- der, in sailed water. Heat peas; drain each, and put to- gether. Have ready rich cream sauce; add vegetables to this, and serve hot. Mrs. Cabr W. Taylor. ESCALLOPED ONIONS Boil onions whole, or if large, quarter them. Put in shallow pan, season, cover with milk, add buttered bread- crumbs, and bake brown. Mrs. S. J. Rawlings. BAKED PEPPERS Take as many sweet peppers as needed, cut off tops, re- move seeds, and fill with the following mixture: Take any bits of cold meat or chicken, chop, and season with salt, pepper and chopped onion ; mix with bread- crumbs ; moisten with juice of tomatoes, adding a little of the pulp; fill peppers, set in pan with water; cover, and bake 30 minutes. Mrs. L. G. Dupler. STUFFED PEPPERS Stuff peppers with cooked macaroni mixed with tomato, and sprinkle cheese over top. Bake half-hour. POTATO CAKES 3 medium-sized potatoes. 2 eggs. \ teaspoon baking powder. 1 teaspoon flour. Grate the potatoes and add eggs, pinch of salt, baking powder and flour. Stir well, and bake on griddle with a little more grease than for pancakes. Also bake a little longer. Mrs. Kate Young. 58 GOOD THINGS TO EAT POTATOES AND CHEESE Cut a slice from top of baked potatoes. Scoop out the potato, being careful not to break the skin ; mash ; add generously, thick, sweet cream ; salt to taste, one spoonful grated cheese to each potato. Beat very light. Fill skin, sprinkle grated cheese over the top ; set in oven to brown. If sufficiently beaten they will puff up beautifully. Mrs. S. A. Astle. E SCALLOPED POTATOES Slice raw potatoes very thin; roll cup crackers; grate a cup of cheese. Place alternate layers in a baking-dish with pieces of butter; salt and pepper to taste, and cover with sweet cream or milk. Bake one hour in moderate oven. Mrs. C. M. Branch. HASHED BROWN POTATOES Chop cold boiled potatoes medium fine. Season with sail, pepper, parsley, onion juice. Add cream (about one large tablespoonful to one cup chopped potato) and equal amount of melted butter. Melt butter or bacon fat in skillet. Put potato mixture into skillet, spreading evenly over bottom. Heat slowly. When lightly browned,' slip knife under and fold over as you would an omelet. Turn out on hot platter. Delicious if properly seasoned and carefully browned. Mrs. Howard Lewis. POTATOES IN HALF SHELL 1 potato baked. 1 teaspoon butter. \ tablespoon milk. Salt. Pepper. ', egg. Cut a slice from top of potato. Scoop out inside, and mash with fork. Add melted butter, milk, salt and pepper; FIRST PRESBYTERIAN CHURCH COOK BOOK 59 add beaten yolk. Mix well. Add beaten white. Put hack in oven, and brown. Marjorie Keys. MASHED SWEET POTATOES Pare and boil potatoes until soft. Mash with cream, butter, salt and pepper, same as mashed Irish ptoatoes. Mrs. C. M. Branch. GLAZED SWEET POTATOES Cook medium-sized potatoes ten minutes in boiling salted water. Drain, cut in halves lengthwise, and put in buttered pan. Make a syrup by boiling three minutes, one half- cup sugar and 4 tablespoons water. Adel 3 tablespoons butter. Brush potatoes with syrup and hake 15 minutes. Hasting twice with remaining syrup. Mrs. J. W. Brady. PANNED POTATOES Select small or medium-sized potatoes of uniform size. Pare, place in baking-dish and sprinkle with salt and pep- per. On each one place a small piece of lard and bake in oven from thirty to forty minutes. They should be well browned as if roasted with meat, while the inside will be light and mealy as a baked potato. Mrs. ("has. Greenlee. WHOLE POTATOES Peel medium small potatoes, selecting those as nearly the same size as possible. Have a kettle of hot fat ready, and after wiping dry, put the potatoes in, and cook about twenty minutes. Do not have the fat too hot or the po- tatoes will be too brown. They should be a golden brown outside and mealy white inside. Mrs. J. L. Penney 60 GOOD THINGS TO EAT HOPPING JOHN 1 can tomatoes. 1| cups boiled rice. I lb. bacon. Red pepper. Sugar. Salt. Cook tomatoes and boiled rice slowly for half an hour, or until thick. Cut bacon in tiny cubes, and brown in oven. Season highly with pepper, sugar and a little salt, and cook half an hour longer. Mrs. James Lee Dick. MEXICAN RICE 1 large cup of rice. 4 large green peppers. 6 ripe tomatoes (medium 1 red pepper. size). 4 slices of bacon. Salt. Put rice in cold water, and boil 15 minutes. Grind peppers and tomatoes ; salt to taste. Fry bacon crisp ; add to rice with drippings; add other ingredients; pour in bake-dishes and bake 20 minutes. Mrs. O. F. Wright. (Contributed by Mrs. D. E. Richards.) SPAGHETTI (Italian recipe) 1 lb. spaghetti (broken). | lb. imported Swiss cheese (grated). 1 medium-sized onion, chopped. 1 qt. tomatoes (cooked and strained). Butter size of egg. Cook spaghetti twenty minutes in two gallons salted boiling water; drain. Simmer onion in butter twenty minutes (not brown), drain butter font onion; add cheese and butter to spaghetti; pour tomatoes over; salt and pepper to taste. Bake twenty minutes. Mrs. Ed. L. Teed. FIRST PRESBYTERUX < IIVRCH moK BOOK 61 RED KIDNEY BEANS AND SPAGHETTI 1 small can red kidney 1 cup spaghetti. beans. 2 tablespoons mi need onion. L 2 tablespoons bacon fat. \ cup tomato juice. Heat beans with a little salt. Cook spaghetti until ten- der. Make a sauce, cooking the onions in bacon fat, add- ing flour to thicken, and tomato juice last. Season well ; add to spaghetti. Pour beans (which should be dry) on platter ; surround with spaghetti. Adeline B. Stratton. SPINACH OR GREENS (Turnip, beet tops, lambs quarter, dandelions, etc.) Pick over and wash throughly one half-peck. Boil in salted water until tender. Drain, chop ; add butter, salt and pepper. Reheat ; add cream if you like, or serve with lemon or vinegar. May be reheated with bacon-fat dress- ing, made by frying one-fourth lb. salt pork, bacon or ham cut in dice until a light brown ; to which is added 2 table- spoons of vinegar. Remove the bits of meat if they are objectionable. Spinach may be served cold as a salad with any good salad dressing. Mrs. Jacob W. Brehm. ESCALLOPED TOMATO AND CHEESE Put a layer of crumbs in a buttered baking-dish ; cover with bits of tomato ; then a layer of crumbs followed by grated cheese. Continue until dish is full. Make a drawn buttered sauce of 2 tablespoons each of butter and flour. Cook with one cup hot water and season with salt and pepper. Pour over the whole this hot sauce and bake in moderate oven until brown. Lulu Stallman. 62 GOOD THINGS TO EAT ESCALLOPED TOMATOES | -2 people. Mrs. E. C. Aspey. 70 GOOD THINGS TO EAT LOBSTER SALAD 6 eggs. 5-lb. can lobster. 1 teaspoon onion. -4 tablespoons celery. Salt. Stuffed olives. Boil eggs thirty minutes ; place in cold water until cold. Mince the lobster, add onion and celery, chopped fine ; dice eggs ; salt to taste ; add salad dressing ; garnish with olives. Mrs. H. T. Igou. MACEDOINE SALAD 1 cup macaroni. 1 cucumber. 1 cup peanuts. 2 carrots. 1 cup celery. 2 sweet peppers. Cook macaroni in salt water. . Dressing : 2 eggs. 1 tablespoon flour. | cup of sugar. 1 teaspoon salt. 1 tablespoon mustard. 1 pepper. 1 pint vinegar. Lump of butter. Stir sugar, mustard, flour, pepper and salt together. Add the beaten eggs. Add one pint boiling vinegar with lump of butter ; cook in double boiler fifteen minutes. For every quart of salad, one cup of dressing with half-pint of whipped cream. Mrs. Fannie I. Shaffer. ORANGE BASKETS Cut out piece of each side of orange cup, leaving strip for handle over the top; take out the pulp, mix with chopped pineapple a sprinkle of blanched almonds; three candied cherries to each orange; sweeten to taste; fill shells; put on spoonful of whipped cream. Pierce a hole FIRST PRESBYTERIAN CHURCH COOK HOOK 71 through handle and run stems of two or three violets. Serve cold. Mrs. S. A. ASTLE. PINEAPPLE SALAD 1 box lemon Jello. 2 eggs, whites. 1 cup cream, large. 1 cup powdered sugar, heap- 1 15-cent can grated pine- ing. apple. Dissolve jello in a cup of boiling water ; let cool. Beat whites of egg stiff ; whip cream, add eggs and sugar to cream ; then add Jello. Let stand five minutes ; then add pineapple. Set on ice till ready to serve. Mrs. Lincoln Davis. PINEAPPLE SALAD Take a slice of pineapple, canned pref erred ; in the cen- ter place a ball of cream cheese or Neufchatel cheese rolled in chopped nuts. Over this place a tablespoonful of may- onnaise dressing and garnish with Marachino cherries. Serve on bed of lettuce leaves. Mrs. Garland Craig. PICKLED JELLY 1 cup vinegar. 1 cup sugar (brown). L 2 cups water. m - 80 to 100 cloves. 20 small sweet cucumber Gelatine, pickles. Boil vinegar, sugar, water and cloves to a syrup. Dis- solve one box PLYMOUTH ROCK GELATINE in one pint cold water. Pour vinegar mixture into quart meas- ure and fill with boiling water. Pour into gelatine ; strain ; when beginning to harden, add cucumbers sliced very thin. Mrs. F. E. Larson. 72 GOOD THINGS TO EAT PIMENTO SALAD \ package gelatine. \ cup vinegar. \ cup sugar. 1 lemon (juice). 1 pint boiling water, scant.- 1 teaspoon salt. 2 cups celery. 1 cup cabbage. \ can sweet red peppers (or one 15c. can). Dissolve gelatine in half-cup cold water two minutes ; add vinegar, lemon juice, boiling water, sugar and salt; strain, and when it begins to jell, add cabbage finely shredded and celery cut fine. Serve on lettuce leaves with mayonnaise, or cut in squares. Very nice with pressed chicken. Mrs. Ryker. POINSETTIA SALAD " Around the outer edge of one thick slice of canned pine- apple, arrange pimento cut in shape of poinsettia leaves. Place the salad dressing in the center. Lelia M. Saunders. POTATO SALAD Dressing : 2 eggs. \ cup butter. 2 level teaspoons salt. 1 level teaspoon flour. 1 tablespoon sugar. 1 teaspoon Coleman's mus*- \ teaspoon black pepper. tard. 1 small cup vinegar. 1 pint or more of whipped cream. Cut cold boiled potatoes in small dice and add finely minced onions to taste. Put on to heat the vinegar ; beat eggs well ; add butter, salt, flour, sugar, mustard and pep- per. Beat all together until foamy ; stir in vinegar slowly, and let it heat until thick, but do not let it boil. When cool, add the cream and mix thoroughly with the potatoes. Mrs. J. L. Penney. FIRST PRESBYTERIAN CHURt H COOK HOOK 73 PRUNE SALAD Take large choice prunes and soak over night. Stew slowly, and remove seeds. Then put half an English wal- nut kernel in each one, and put on a lettuce leaf and serve with mayonnaise dressing. Mrs. Slavens. SALAD REVE 2 tablespoons gelatine. \ pint tomato juice. 1 onion. ■ 1 dill pickle. 1 cup Spanish pimentoes. Soak gelatine in a little water for five minutes; pour boiling tomato juice over gelatine, and stir until dissolved. Chop pickle, onion and pimentoes fine; add to tomatoes, and pour in molds ; place on ice to harden. Serve on lettuce or parsley leaves with mayonnaise. Mrs. L. T. Bostick. SPRING SALAD Lettuce. Onions. Radishes. Bacon. Vinegar. Salt. Sugar. Shred the lettuce and cut fine a few spring onions and radishes, and place over the lettuce ; salt slightly. Fry a few pieces of bacon cut in bits to a crisp brown ; then add a little weakened vinegar and a pinch of sugar and pour over vegetables when cool enough so as not to wilt lettuce. Mrs. Marguerite Tyler. SWEETBREAD SALAD Soak sweetbreads in salt water. Boil ten minutes, and drain. Season with salt and pepper and onion juice. Place in pan with cup of stock and roast 40 minutes, bast- ing with butter. 74 GOOD THINGS TO EAT Cut in cubes ; dress with oil and lemon juice. Mix with celery, garnish with stoned olives and serve with head lettuce and mayonnaise. Lucy Leidigh. SALMON SALAD 1 can salmon. h cup chopped celery. | cup chopped sour pickles. 2 hard-boiled eggs, chopped fine. Mix with salad dressing and slice the eggs on top ; use celery seed when celery is not in season. Miss Grace Marie Hill. TOMATO SALAD Soak one envelope of PLYMOUTH ROCK PHOS- PHATED GRANULATED GELATINE three to five minutes in one cup of the juice from a quart can of best brand of tomatoes ; add one cup of boiling juice to dissolve it ; then the rest of the can, solid and liquid. Add a little green pepper sliced very thin or a bit of parsley or other green vegetable. Pour all into a mould and set oh ice to harden. Serve in squares on lettuce leaves with a pinch of salt and mayonnaise dressing. If preferred sweet, use sugar to taste. TOMATO JELLY 1 envelope of Knox sparkling \ onion. gelatine. Pinch of pepper and salt. 1 can tomatoes. 1 teaspoon sugar. Soak gelatine in dne half-cup of cold water five minutes; ;id(l one pint boiling water, and strain. Season tomatoes with sugar, salt, pepper, and onion chopped fine. Boil FIRST PRESBYTERIAN CHURCH COOK BOOK 75 fifteen minutes, and strain. When gelatine Is cool, ;i pineapple rings (canned). 1 cup pitted red cherries. Wash and cut in two, large firm white grapes ; remove seeds; slice bananas very fine; divide oranges into lobes; cut pineapples in small pieces ; add the red cherries and nut meats, and moisten very thoroughly with a dressing made of two-thirds of whipped cream and one-third may- onnaise. The dressing should cover each piece with a heavy creamy coating. Serve on lettuce hearts. Mrs. Ida Gary Johnsox. WHITE GRAPE SALAD | lb. white grapes. f lb. English walnuts. 1 bunch celery. » 3 large apples. Salt. < nt grapes, nuts and celery into small pieces. Cut apples medium fine; add salt to taste, and enough salad dressing to moisten well, and mix lightly with fork. Serve on let- tuce leaf. Mrs. \Y. A. Scothorn. 76 GOOD THINGS TO EAT SALAD COMBINATIONS Left-Overs : With a simple boiled salad dressing at hand, the summer larder is usually well enough stocked with cooked left- over vegetables to supply a salad. All sorts of combina- tions, such as Potatoes and beets. .Peas, string beans, and cauliflower. New cabbage and tomatoes. Lima beans and peppers. Corn and tomatoes. Lima beans and onions. Tomatoes, carrots and peas. Turnips and onions. Potatoes and turnips. Other Salad Combinations : Shredded lettuce and sliced green onions. Hard-boiled eggs quartered lengthwise and new tomatoes quartered on lettuce leaf. Sliced onions, radishes, cucumbers, and lettuce. Shredded cabbage and nuts. Apples, celery, nuts. Small bits of meats, ground, mixed with any left-over vegetable and mayonnaise. Minced salmon or fish, onions, lettuce, potato, celery, string beans and mayonnaise. Pineapple, nuts, mayonnaise and cherries or preserves on to]). Nuts improve almost any salad. Salad Dressings CREAM DRESSING \ tablespoon salt. L 2h tablespoons melted butter. \ tablespoon mustard. , f cup cream. \ tablespoon sugar. \ cup vinegar. 1 egg slightly beaten. Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens ; strain and cool. Olive Morgan. DRESSING 1 cup sour cream. 4 eggs (yolks). h cup vinegar. L 2 tablespoons sugar. 1 level tablespoon flour. 1 teaspoon celery seed. Salt and pepper. Cook cream and yolks of eggs. In another pan cook vinegar, salt, pepper, sugar, flour and celery seed until thickened, then add cooked cream and eggs ; cook until the consistency of thick cream. Grace Marie Hill. LEMON SALAD DRESSING 1 cup milk or cream. 2 tablespoons butter. 1 teaspoon sugar. 2 tablespoons flour. 1 cup whipped cream. 4 tablespoons lemon juice. Melt butter, stir in flour, then pour in milk; cook until thick and smooth. When cold, add lemon juice, sugar, and a little salt. Just before using, stir in whipped cream. This amount of dressing is sufficient for three cups fruit. Mas. W. R. Bennett. (77) 78 GOOD THINGS TO EAT MAYONNAISE 4 eggs (yolks) or 2 whole 2 tablespoons sugar, eggs. 1 small teaspoon salt. 1 heaping tablespoon flour. Dash red pepper. 1 small teaspoon mustard. 1 cup vinegar (diluted). 1 cup milk. Cook until thick. As you use it, add a little cream, either sweet or sour. Margaret McCandless. MAYONNAISE 5 teaspoon sugar. h teaspoon mustard. 1 level teaspoon salt. A little white pepper. A little paprika. 2 eggs (yolks). Oil and lemon juice. Before beginning the dressing, have everything necessary at hand, and thoroughly chilled. Place in a soup plate sugar, mustard, salt, pepper, and paprika. Mix well, then break in the yolks of eggs. Stir with a silver fork, mixing all carefully ; then begin to add the oil, a few drops at a time ; as it becomes thick, add a drop or two of lemon juice. The oil may now be added more rapidly, alter- nately with a few drops of acid. Two eggs will easily take a pint of oil, and it will require about two tablespoons of acid, either lemon juice or vinegar. Mrs. Charles Greenlee. MAYONNAISE DRESSING 5 egg yolks. 2 tablespoons sugar. 1 level tablespoon flour. 1 teaspoon mustard. \ teaspoon salt. Butter size of walnut. \ cup vinegar. \ cup water. Water and vinegar should be heated before mixing with other ingredients. Makes about one pint. Mrs. Albert Briggs. FIRST PRESBYTERIAN CHURCH COOK HOOK 79 MRS. IRWIN'S SALAD DRESSING s eggs (yolks). \ cup butter. 2 heaping tablespoons sugar. I teaspoon salt. 1 heaping teaspoon mustard. \h cups vinegar. Pepper. Beat to a cream. Add vinegar, heated. Stir over fire until it bubbles. Do not boil. If not smooth, beat with egg-beater. Add whipped cream, sour or sweet, when serving. Will keep for two weeks. Mrs. Howard Lewis. SWEET SALAD DRESSING 3 eggs or 6 yolks. 1 tablespoon sugar. 1 level tablespoon flour. 1-quart can pineapple juice. Cook as for mayonnaise, and add whipped cream. Mrs. Pet Nation. Eggs and Cheese When boiling eggs hard, to keep yolks from turning black place them in boiling water and boil for ten minutes. Mrs. J. B. Lyall. LIQUID FOR PRESERVING EGGS 1 pint fresh-slacked lime. \ pint salt. 3 gallons water. Pour water over lime, using the pint after it is thoroughly slacked. Let mixture stand until well dissolved. Pour in jar, adding eggs as desired ; when jar is full, cover, and keep in cool place. Mrs. J.H. Harper. CHEESE BALLS " 1^ cups grated cheese. | tablespoon salt. Dash of tobasco or red 3 whites of eggs beaten stiff, pepper. V> tablespoons flour. Mix all, and form into soft balls ; roll in cracker-crumbs and fry quickly in hot lard. Xelle Hoagland. CHEESE BALLS 1 cup grated cheese. Whites of .'5 eggs well beaten. A little bit of red pepper. \ teaspoon salt. Let stand after mixing lo minutes. Make into balls the size of a walnut ; fry in dee]) fat until golden brown. Mrs. X. T. Stewart. (83) FIRST PRESBYTERIAN curat II COOK BOOR 81 CHEESE CUSTARD 1 cup cracker-crumbs. 2 cups sweet milk. 1 cup grated cheese. Little salt, red pepper and mus tard. Soak crumbs in milk, add cheese, seasoning, and yolks of eggs well beaten, and lastly the stiffly beaten whites of eggs. Bake 20 minutes, in moderate oven. Edith R. Weltmer. COTTAGE CHEESE Take a crock of fresh clabber, set in oven or on back of stove until blood-warm; pour carefully into a cheese-cloth bag, and hang in a cool place to drip ; when thoroughly drained, empty contents of bag in a bowl; mash to a smooth paste, add salt, and thin with sweet cream. CHEESE DREAMS Slice bread very thin. Place between slices a layer of cheese and fry to a golden brown on both sides in plenty of butter. Serve hot. Mrs. F. P. Hettinger. CHEESE FONDU 1 cup bread crumbs. 2 cups milk. 3 eggs. 1 teaspoon melted butter. Salt and pepper to taste. c 2 cups grated cheese. Soak crumbs in milk ; add eggs beaten lightly, butter, salt and pepper, and last add cheese. Mix all together, and bake until brown and the consistency of custard. Mrs. O. A. Peterson. CHEESE PUDDING Remove crusts from bread, cut in slices, spread lightly with butter, cut in small squares. Put in baking-pan a 82 GOOD THINGS TO EAT layer of bread, then a layer of grated cream cheese. Have several layers. To a quart pan use 1 pint milk. Add 2 well-beaten eggs to milk. Season with salt and pepper and pour over ingredients. Bake half-hour in moderate oven. Nelle Hoagland. CHEESE PUDDING Butter 3 thin slices stale bread. Let soak in custard of : 1 pint milk. 3 eggs. 1 dust cayenne. Soak half-hour. Put bread in pudding-pan, with thin slices of cheese between each. Pour over the custard and put grated cheese on top. Set pan in another of hot water Bake until custard is set. Serve hot. Mrs. T. C. Smith. RICE AND CHEESE Boil half-cup of thoroughly washed rice in salted water ; cook until soft. Place a layer of cooked rice in baking- pan ; on this a layer of grated cheese, some bits of butter, salt and pepper; then more rice, and so on until the dish is full. Pour milk or cream over it until nearly comes to the top, then spread a layer of cracker or bread-crumbs over the top with bits of butter, and bake about a half- hour. Serve in baking-pan. Mrs. Geo. T. McCandless. CHEESE SOUFFLE 1 lump butter. 1 cup milk. 2 tablespoons flour. 4 tablespoons grated cheese. 5 eggs beaten light. Seasoning. Stir butter and flour ; add milk and cheese. Then eggs ; cook until thick. Pour in buttered baking-dish and bake FIRST PRESBYTERIAN CHURCH COOK ROOK 83 twenty minutes. Don't put on top of dish, as it will fall. Serve at once. Lucy E.Leidigh. BREAD AND CHEESE SOUFFLE 1 cup bread-crumbs. 2 cups milk. 3 eggs. 1 tablespoon melted butter. 1 cup grated cheese. Salt and pepper. Soak crumbs in milk, and beat to a smooth paste; add the well-beaten yolks of egg ; butter, salt and pepper to taste; add cheese, and lastly the stiffly beaten whites of eggs. Bake in a quick oven fifteen minutes. Mrs. Chas. Greenlee. CHEESE STRAWS 1 cup grated cheese. 2 cups flour. 1 tablespoon butter. Milk enough to roll out thin, and cut in quarter-inch strips, 5 inches long. Bake in hot oven. Mrs. Fannie I. Shaffer. CHEESE STRAWS 1 cup flour. 4 tablespoons melted butter. 1 cup grated cheese. 3 tablespoons ice-water. 1 teaspoon salt. Dash cayenne pepper. Mix all together with a fork, roll quarter of an inch thick, cut in narrow strips, and bake in a hot oven. Mrs. T. Sv.mns. WELSH RAREBIT I cup milk. 1 cup cheese cut in dice. 1 egg. 1 tablespoon butter. Salt. A little mustard and paprika. Bring milk to boil; put in cheese; stir until melted; add egg and seasoning; stir until creamy. Pour over toasted buttered crackers. Olive R. Rankin. 84 GOOD THINGS TO EAT >> WELSH RAREBIT Select fresh American cheese ; use piece the size of a teacup, 1 cup sweet milk, 1 tablespoon of butter, a little red pepper, 1 egg - , scant half-teaspoon mustard, and 2 soda crackers. Directions : Roll the crackers, beat the egg, cut the cheese in small pieces, place in pan with milk, add the beaten egg, butter, mustard and pepper ; stir in the rolled crackers gradually. Place on the fire, and stir until it is thoroughly melted. Serve on toast or crackers. Gladys Cochrane. BAKED EGGS Pour one cup of sweet milk into a pan about one and one-half inches deep ; into the milk break eight eggs (whole as for poached eggs) ; salt, pepper and butter. Bake in oven about fifteen minutes. This is an excellent breakfast dish. Mrs. A. E. Elliott. BAKED EGGS WITH CHEESE Melt medium-sized lump of butter in baking-dish; cover this with grated or thinly sliced cheese. Break number of eggs desired on this, being careful not to break the yolks. Season with paprika and salt ; cover over with cream and another layer of cheese, and bake in a moderate oven fif- teen or twenty minutes. Mrs. 0. A. Peterson. CREAMED EGGS ON TOAST Make a cream dressing of half-pint of milk, 1 tablespoon of Hour. 1 tablespoon of butter; salt, pepper, and paprika. Add to this, sliced hard-boiled eggs, and pour on buttered toast. FIRST PRESBYTERIAN CHURCH COOK BOOK 85 GOLDEN-ROD EGGS \ dozen eggs, hard-boiled. White Sauce : 1 heaping tablespoon butter. 1 \ level tablespoons flour. Milk to make a thin sauce. Salt and pepper to taste. Boil eggs for half-hour; cut up fine the whites in the cream sauce. Pour the same over buttered toast and add the yolks of eggs crushed through a ricer. Mrs. Garland Craig. EGG OMELET Four eggs, or an egg to each person served. Salt and tablespoon of flour; stir until smooth. Put one large tablespoon butter .in saucepan, and when hot pour in ome- let. Do not stir and do not get too hot. Brown in the oven. Mrs. L. P. Ballard. OMELET Separate 4 -eggs. Beat yolks with salt and pepper, and two tablespoons milk for each yolk, and add to stiffly beaten whites. Turn into well-buttered pan, and cook on top of stove, loosening edges with a knife until omelet is set. Then put on top grate of oven to brown lightly. Roll out on platter. Cooked peas, asparagus tips or minced boiled ham may be sprinkled over just before turning out. Mrs. V. M. Wiley. ESCALLOPED EGGS Slice 12 hard-boiled eggs. Cover the bottom of a baking-dish with cracker-crumbs ; add a layer of eggs, then bits of butter, pepper, and salt. Fill the dish with the alternate layers, sprinkle a little grated cheese over the top, and wet the whole with milk. Bake half-hour in rather slow oven. Lizzie Wilson. 86 GOOD THINGS TO EAT SHIRRED EGGS 1 egg. J cup bread-crumbs. Salt. ^ tablespoon butter. Pepper. Butter the crumbs and line buttered bake-dish with them. Drop in the whole egg. Salt and pepper it. Then put the remaining crumbs on top. Put in oven, and bake until white is set and the crumbs brown. Mary Williams. EGG VERMICELLI 3 eggs. 1 cup milk. 1 tablespoon butter. 1 tablespoon flour. 1 teaspoon salt. Dash of pepper. Boil the eggs half an hour ; remove the yolks, and chop the whites fine. Then make a sauce of the milk heated and thickened with the butter and flour. Toast four or five slices . of bread and cut' in small squares. Have a platter hot, and keep it over hot water while preparing. Stir the chopped whites into the sauce and pour over the* toast on the platter. Rub the yolks through a fine strainer over the whole. Stella Gabrielson. Bread, Bolls, Biscuit, etc. BREAD Good bread depends upon the quality of the ingredients and the care bestowed upon their use. It does not depend upon the method necessarily, for one can have good bread and follow any one of a number of methods. The house- wife should know, however, the effect of each different method, and follow that one that produces the effect de- sired. Generally speaking, the shorter the process from beginning to end the better the flavor will be, and the longer the process is drawn out the less flavor the product will have, but as a rule the finer the texture will become. The necessary ingredients are : flour, liquid, yeast, salt, and sugar; but to these shortening is usually added. Flour that is best for bread does not make the best pastry, or quick breads. Good bread flour is made from wheat not less than six or eight weeks old ; it is gritty to the taste and touch, and will not keep the shape of the closed hand ; it has a creamy yellow color and a high gluten con- tent. This gluten must be elastic in quality. The liquid used should be good of its kind. If sweet milk is used it should be pure and sweet, and not full of impurities pro- ducing foreign flavors and odors. The yeast used should be of a pure culture, and should be kept pure and not con- taminated by bacteria or molds, for these germs produce flavors and changes that are undesirable in bread. Salt (87) Avoid Your Baking Troubles By Using LEE BAKING POWDER Ninety per cent of all baking troubles are caused by weak or one-sided baking powders. LEE Baking Powder will make your cakes light, fine-grained and whole- some. It is five and one-half per cent more efficient and twenty- two and one-half per cent more healthful than some powders sold at double the price. Ask Your Grocer for Lee Baking Powder Full Pound Cans 25 Cents FIRST PliESHYTEHUX CIII'IU'II COOK HOOK and sugar both affect the art ion of the yeast in a favorable way, that is, in activity, texture, and volume of finished loaf. Shortening should be sweet, and should be used in moderation, as too much makes a heavy dough and re- tards the action of the yeast. Given good ingredients, the best of their kind, and if they are not mixed and tended with good care the bread will yet be a failure. The temperature must be guarded, from 75 degrees Fahr. to 95 degrees Fahr. being best for the growth of the yeast. The fermentation of the dough must be watched and checked at the proper time. In the baking, the tem- perature of the oven for a single loaf should be 380 degrees Fahr. to begin with and increased to 400 degrees Fahr. Where several loaves are placed in the oven at the same time, the oven may be 400 degrees Fahr. to begin baking. A practical test is that white paper turns yellow in three minutes when the oven is hot enough for bread. The time of baking should be divided into quarters. In the first quarter the bread should complete rising, but not brown. During the next two quarters with increase of temperature, it should be baked and brown. In the last quarter, lower the temperature again so that it will be thoroughly baked but not burned. When finished, the characteristics should be as follows : Shade. — A beautiful golden brown. Evenness. — Entire surface should be the same shade. Surface. — Should be smooth and free from wrinkles. The sides of the loaf should not be broken just above the top of the pan, showing that the crust was formed too soon. Shape. — Should be regular, and in such proportions that the center of the loaf can be thoroughly baked. Thoroughness of Baking. — It should spring back to original shape after compression. 90 GOOD THINGS TO EAT Quality. — Should have the velvety feeling of an angel- food cake — a waxy feeling, rather than a horny one. Should not crumble. Fineness. — The holes should be about the size of the head of a common pin. Evenness. — All the holes should be of the same size from the bottom crust to the upper one from side to side. Color. — A* creamy white. Sweetness. — Refers to the. natural sweetness of the sound wheat berries, as opposed to acid or other bad yeast, over-fermentation, or other germ action. Flavor. — Refers to the amount of sweetness or salt or something that has been put into the loaf of bread to pro- duce a pleasurable sensation. (By Frances L. Brown, Head of the Department of Home Eco- nomics, Extension Division, K. S. A. C.) BREAD 2§ cups of milk (sweet or ^ cup lukewarm water. sour). 1 cake yeast. l 2 tablespoons of lard. 2 tablespoons sugar. 1| teaspoons salt. Scald milk well ; when cool, add the yeast, dissolved in water; also salt, sugar, and lard. Mix to thin batter with flour. Set in a warm place over night. Mix stiff in the morning. Stand until double in size. Form into two loaves. If water is used instead of milk, use more lard. Lucy E. Leidigh. QUICK-RISING BREAD The Yeast : 3 medium potatoes. 1 cake yeast. | cup of sugar. 1 pint of water. Boil potatoes, and mash smooth with sugar; return to water in which potatoes were boiled. Soak yeast in half- cup water and add to above mixture; also pint of water. FIRST PRESBYTERIAN CHURCH COOK HOOK 01 Put into a jar, and cover until fermented ; then seal and put in cool place. The Bread : 2^ quarts of flour. f cup of sugar. 3 cups of water. { cup of salt. 1 tablespoon of lard. 1 cup of yeast. Sift flour and other ingredients ; mix the dough stiff and knead until smooth, adding more flour if necessary. When it has risen to twice* its original size, make into loaves and allow to rise that much again. Bake one hour. Mrs. C. D. Wood, Elmdale, Kansas. WHITE BREAD 3 large potatoes. 3 pints of water. 1 large tablespoon flour. § cup of sugar. 1 cake of yeast. Boil potatoes until soft, pour water from potatoes over flour, mash potatoes, add to flour, and water and sugar. Soak yeast. When above mixture is cool, add yeast and let stand until morning. Add water and let rise, mix stiff and smooth with flour ; let rise to half size larger ; work down ; let rise again ; then knead out in loaves ; let rise, and bake in moderate oven three-quarters of hour. Mrs. J. H. Hulce. HEALTH FOOD BREAD 1 cup warm mush (graham 1 teaspoon of butter. or cereal). \ cup brown sugar. 1 cake yeast. \ teaspoon salt. \ cup lukewarm water. | cup stoned dates or f cup English walnuts, raisins. chopped. Mix mush, sugar, salt and butter; add yeast cake dis- solved in water, and enough flour to knead. Cover, and 92 GOOD THINGS TO EAT let rise till light ; then knead in dates and nuts. Shape, and place in greased pan. Cover, let rise, and bake in moderate oven 50 minutes. Lucy E. Leidigh. BROWN BREAD 2 cups sweet milk. 2 tablespoons molasses. \ cup brown sugar. 2 cups graham flour. 1 cup white flour. 1 teaspoon soda. Steam about two hours, and then set in oven about ten minutes. Mrs. J. H. Miller, Topeka, Kansas. BROWN BREAD 1 cup sour milk. 1 cup corn-meal. 1 cup sweet milk. 1 teaspoon soda. 1 cup sorghum. Large pinch salt. 1 pint graham flour. Mix well, making batter stiff. Steam three and half hours ; dry in oven. Mrs. J. E. Clickner. BAKED BROWN BREAD 1 cup graham flour. \ cup sugar. \ cup corn-meal. \ cup flour. \ cup raisins. 1 tablespoon lard. Pinch salt. 1 cup sour milk. 1 teaspoon soda. Bake in slow oven one hour. Mrs. C. T. Taylor. PENNSYLVANIA BROWN BREAD 1 cup molasses. 1 cup sugar. 1 cup raisins. 2 teaspoons melted butter. 1 teaspoon salt 1 teaspoon soda. \\ cups sour milk. \\ cups sweet milk. 2 cups graham flour. 2 cups white flour. 2 cups corn- meal. Steam two hours. Then set in oven a few minutes. Mrs. J. S. Blayney. FIRST PRESBYTERIAN CHURCH COOK HOOK 93 GRAHAM BREAD 2 cups white flour. 2 cups graham flour, f cup sugar. h teaspoon salt. 3 heaping teaspoons baking Milk. powder. Stir together, and add milk to make stiff batter. Bake in loaf in moderate oven for 4,5 minutes. Mrs. 0. A. Peterson. GRAHAM BREAD ^ pint graham flour. \ pint white flour. 1 teaspoon salt. 1 teaspoon soda (small). 2 tablespoons sugar. 1 cup sour milk. 1 egg. Sift together dry ingredients, add milk and egg. Melt in baking-pan lump of butter the size of walnut. Add to batter. Bake 30 minutes in moderate oven. Mrs. J. H. Harper. DATE LOAF 3 cups flour. 1 yeast cake (compressed). \ cup butter. \ cup milk. \ teaspoon salt. 2 eggs. 1 cup chopped dates. Heat milk and butter; cool. Pour on flour and dates. Add eggs. Knead, let rise, and bake three-fourths hour. Whole-wheat flour may be used if desired. Helen E. Mixer. NUT BREAD 2 eggs. f cup of sugar. 3 cups of flour (scant). 2 cups of milk. 1 cup of nut-meats. 3 teaspoons of baking \ teaspoon of salt. powder. Place in oven immediately and bake three : quarters of an hour. Mrs. K. E. Sentney. 94 GOOD THINGS; TO EAT NUT BREAD 4 cups flour. 1 teaspoon salt. 2 cups milk. 1 cup English walnuts. Mix, and let stand twenty minutes to rise, then bake in slow oven for forty-five minutes. Makes two loaves of bread. Mrs. E. S. Handy. 5 cup sugar. 2 teaspoons baking powder. 1 cup raisins and currants mixed. SOUR MILK NUT BREAD 1 cup of light-brown sugar. 1 teaspoon soda. 1 cup of raisins. 2 cups of graham flour. \ cup of wheat flour. RAISIN BREAD 2 cups of sour milk. 1 teaspoon of salt. 1 cup of English walnuts (chopped) . 2 eggs. Mrs. N. B. Sawyer. 1 quart white flour. 1 teaspoon salt. 3 teaspoons baking powder. \ package seeded raisins. 1 pint sweet milk. Sift flour well with powder and salt, pull raisins apart, drop into dry flour, mix well. Wet with milk to the con- sistency of biscuit dough, mold into loaf; place in well- greased bread tin ; let rise five minutes. Bake in moderate oven 45 minutes. (This is better than cake.) Mrs. W. F. Daggett, South Pasadena, Calif. PRIZE RAISIN BREAD lTcake of yeast. \\ cups of potato water 1 rounded tablespoon Cottolene. 2 cups of raisins. 2 cups sweet milk. ."» tablespoons sugar. 1 tablespoon salt. Soak the yeast in potato water; mix in enough flour to make a stiff batter. Let stand over night. In the morn- FIRST PRESBYTERIAN CHURCH COOK BOOK 95 ing scald the milk and add the sugar, salt and cottolene. When milk is lukewarm, mix with yeast, and add enough flour to make a stiff hatter; heat about ten minutes; let rise. When sufficiently risen, add seeded raisins, mix, add more flour, ami knead until dough is smooth. Let rise. Make into loaves and hake one hour. When baked, wet top of loaves with sugar and hot water to prevent the crust becoming too hard. CORN BREAD 1 cup of corn-meal. 2 eggs. 1 cup of flour. 2 tablespoons of melted butter. 1 cup of sweet milk. 2 tablespoons of sugar. 2 teaspoqns baking powder. Salt to taste. Mrs. C. B. Winslow. JOHNNY CAKE 1 cup sugar. h cup butter. 3 eggs. 1 tablespoon molasses. f cup milk. 2 teaspoons baking powder 1 cup flour. (rounded). 1 cup corn- meal. Bake three-quarters of an hour, slowly. Mrs. James Lee Dick. BUTTERMILK CORN BREAD 3 eggs. 2 cups corn-meal. 1 teaspoon salt. 1 pint buttermilk. 2 teaspoons soda. 1 tablespoon sugar. Beat yolk of eggs, add buttermilk, sugar and corn-meal sifted with salt and soda. Last of all, fold in the whites of eggs beaten very stiff, and hake in a steady oven in small pans or muffin-tins. Elizabeth Stallman. 96 GOOD THINGS TO EAT SULPHUR SPRINGS SPOON BREAD 1 cup corn-meal. 2 eggs. 3 cups boiling water. 1 teaspoon salt. 3 cups buttermilk or sour 1 teaspoon soda. milk. 2 teaspoons butter. Scald corn-meal with boiling water, add eggs, salt, soda, buttermilk, and melted butter. Bake slowly two hours or more in deep earthen dish. Serve with spoon. Mrs. Alma Sawyek, Kansas City. Mo. VIRGINIA SPOON BREAD 1 pint corn-meal. 2 eggs. 1 tablespoon butter. Salt. Milk. « Pour, and stir sufficient boiling water over corn-meal to make a smooth mush ; add sweet milk to make as thin as batter-cakes; add eggs well beaten, butter melted, and salt to taste. Bake in well-buttered hot pudding-pan forty-five minutes, and serve with spoon. Emily Hall. BUNS 4| pints of bread sponge. Whites of (5 eggs, beaten stiff. 3 tablespoons of lard. 3 pints of sweet milk, slightly 1^ cups of sugar. warmed. 2 tablespoons of salt. Mix all together with flour enough for batter. Let rise. Mix to a soft dough. Let rise, and work down. Let rise again, and work out in greased pari. Bake in quick oven. This makes 12 dozen buns. Mrs. E. A. Taylor. FIRST PRESBYTERIAN CHURCH COOK ROOK 97 EASTER BUNS 2 cups of sugar. 2 cups of milk. 1 cup of butter. 1 cup of yeast, or 1 cup currants. 1 compressed yeast cake. Rub sugar and butter together, add milk and yeast and flour enough to make stiff batter. Let stand in a warm place until light ; then add currants and flour enough to make thick, as for biscuit. Shape, and put in pans in which they are to be baked, and let stand two or three hours. Bake forty minutes in moderate oven. It is always best to set the sponge at night, for they will then be ready to bake the following forenoon. If they are wanted for tea, they must be set early in the morning. If they are wanted for Easter morning, prepare the noon before, and just be- fore bedtime put into tins and cover in the ice-chest over night. Early in the morning put in a warm place. After baking, frost with whites of two eggs well beaten and stiff- ened with pulverized sugar. Mrs. Daykin, Phoenix, Ariz. CORN ROLLS 1| cups flour. 1 tablespoon sugar, f cup corn-meal. 2 tablespoons butter. 4 teaspoons baking powder. 1 egg. \ teaspoon salt. § cup milk. Mix dry ingredients, and sift. Chop butter, beat egg, and add a half-cup of milk. Make a soft dough that can be handled. Add more milk if necessary. Turn on board and roll half-inch thick. Cut, and form into rolls with a bit of butter in center. Rub tops with milk. Bake in hot oven 15 minutes. Mrs. F. P. Hettinger. 98 GOOD THINGS TO EAT CINNAMON ROLLS 1 cup of milk, scalded and cooled. 1 teaspoon salt. 1 level tablespoon lard. 1 cake Fleishman yeast 1 level tablespoon butter. dissolved in cup 2 level tablespoons sugar. water. Take the milk just warm, add all the ingredients, beat, and gradually add flour till a soft dough ; beat with a spoon, and leave all night. Flour the board, roll the dough to one-fourth inch thick.. Spread with melted butter or lard, and cover with sugar in which cinnamon has been mixed. Roll the dough like jelly roll, and cut in slices one-half inch thick. Set in pan till light. Bake. When cool, ice with pulverized sugar made smooth with boiling water. Mrs. Florence Smith. ROLLS 1 pt. of sweet milk. Pinch of salt. 1 rounding tablespoon of ^ cake of yeast. lard. 2 tablespoons of sugar. Place milk, sugar, salt and lard on back of stove until lard is melted. When cool, add yeast, mix hard, let rise, and mould down often during the day. About an hour be- fore baking, roll out into shape and place in pan so they do not touch each other. Mrs. W. R. Bennett. BAKING-POWDER ROLLS 2 cups of flour. 2 level teaspoons baking \ cup of butter. powder. | cup of milk. 1 egg. Rub the butter into flour. Mix egg, well beaten, with milk. Roll, and cut in squares with a floured knife. Brush FIRST PRESBYTER I AX CHURCH COOK HOOK 99 over with sugar dissolved in enough water to make it spread, and bake in quick oven. Mrs. Frank Fakis, Guymon, Okla. LIGHT ROLLS 1 quart flour. 1 teaspoon salt. 1 tablespoon butter or lard. \ cup liquid yeast, or 1 tablespoon sugar. 1 cup soft sponge. 1 pint sweet milk. Sift flour in crock. Make hole in middle, put in lard, sugar, salt. Pour in half-cup boiling water to melt lard. Add the milk and yeast. Stir well. When very light, add enough flour to mix stiff. Let rise, then mould into rolls. Let rise, and bake quickly. Mrs. S. E. Ardery. PARKER HOUSE ROLLS 2 cups milk. 3 tablespoons sugar. 2 cups sponge. 2 eggs, whites only. 2 tablespoons lard. Salt. 1 tablespoon butter. At noon make sponge with half yeast cake, flour and water. In the evening, scald the milk, lard, butter and sugar. When lukewarm, add sponge and flour to make batter. In the morning add whites of eggs. Add flour to make soft dough. Knead well. Let rise. Knead down once. Roll out half-inch thick, cut with large biscuit- cutter. Spread half with softened butter, fold over, stretching through center and pinching fold. Place very far apart in pans. Let rise very light (H or 2 hours). Bake 15 minutes in moderate oven. Glaze crust with butter, sugar, and a very little warm milk. Makes three dozen rolls. Lida McCarroll. 100 GOOD THINGS TO EAT VIENNA ROLLS 1 cup of milk. 1 tablespoon butter. 3 or 4 cups flour. \ tablespoon sugar. | teaspoon salt. 1 egg. | cup of yeast. Add butter to the hot milk, let cool to lukewarm, add sugar, salt, beaten egg to yeast. Add flour to make a thin batter. Let rise, and mix stiff. Let rise again, roll in thin sheets, cut in squares, and roll or fold. Edna Shunk. BISCUITS 2 cups flour. f to 1 cup milk. 2 tablespoons lard. 2 heaping teaspoons baking \ teaspoon salt. powder. Mix and sift the dry ingredients, and" sift again. Add the lard and the milk. Lightly flour the board, and roll about half-inch thick. Bake in a hot oven from 10 to 12 minutes. Nellie Nelson. BISCUITS FOR TWO 1 cup of sifted flour. 1 small teaspoon of lard. 1 heaping teaspoon baking \ cup of sweet milk, powder. Pinch of salt. Mrs. I. N. Koons. BEATEN BISCUITS 1 quart flour. 1 small teaspoon lard. Pinch salt. Sweet milk sufficient to make a stiff dough. Beat until dough is light and blisters. Roll thin and stick each bis- cuit with a fork. Bake in a rather hot oven. Mrs. J. W. Wood. FIRST PRESBYTERIAN CHURCH COOK BOOK 101 SODA BISCUITS. 2 cups of flour. 1 teaspoon soda. 1 teaspoon baking powder. 1 tablespoon lard. 1 cup of sour milk. Mix well the dry ingredients and lard ; add milk. Knead very little; roll an inch thick ; cut. Bake in a quick oven. Mrs. L. G. Dupler. BRAN MUFFINS 1 cup bran. \ cup corn-meal. \ cup of white flour. 1 tablespoon molasses. 1 tablespoon drippings. 1 teaspoon salt. 1 cup buttermilk. 1 level teaspoon soda. Dissolve soda in milk. Mix all dry ingredients together and pour on the liquid ingredients. Bake in very hot muf- fin-pans about 25 minutes. Mrs. C. H. Sweetser. BREAKFAST MUFFINS 2 eggs beaten separately. 2 tablespoons sugar. 2 tablespoons melted butter. \ pint sweet milk. 1 pint flour. 1| teaspoons baking powder. Mrs. Frank Faris, Guymon, Okla. BLUEBERRY MUFFINS Butter size of egg. 2 eggs. | cup sugar. 1 cup milk. 3 scant cups flour. 2 teaspoons baking powder. cups berries dredged in part of flour. Fold berries in very carefully at the last. Mrs. D. E. Richards. 102 GOOD THINGS TO EAT MUFFINS 2 cups flour. 2 heaping teaspoons baking 1 cup milk. powder. 2 tablespoons sugar. \ teaspoon salt. 2 eggs. 2 tablespoons butter. Beat whites of eggs, add yolks. Sift dry ingredients to- gether and lay over egg without stirring. Pour in butter melted, and lastly the milk ; stir all lightly together with- out beating, and bake at once. Mrs. V. M. Wiley. CORN-MEAL MUFFINS \ cup butter. 2 cups flour. 2 eggs. 1 cup sweet milk. 1 cup corn-meal. 4 teaspoons level, baking | teaspoon salt. powder. f cup sugar. Sift sugar three times. Beat butter to a cream ; add sugar and other ingredients, stirring in flour and milk al- ternately. Mrs. R. A. Nelson. GRAHAM MUFFINS 1 cup graham flour. 1 cup milk. 1 cup white flour. 1 egg. | teaspoon salt. \ cup of sugar. 2 teaspoons baking powder. Lump of butter size of egg. Cream butter and sugar. Beat well ; bake quickly in well-greased gem-pans. Mrs. Chas. Hood. OATMEAL MUFFINS 1 cup cold cooked oatmeal. \\ cups flour. 4 teaspoons baking powder, 1 egg. level. \ teaspoon sugar. Salt. Milk. Beat egg, mix flour and oatmeal, wet to a rather stiff batter with milk. Grace Eastman. FIRST PRESBYTERIAN CHURCH COOK BOOK 103 GRIDDLE CAKES 2 cups flour. 1 egg. lh rounding teaspoons bak- L 2 cups milk. ing powder. [ teaspoon salt. 1 tablespoon melted butter. 2 tablespoons sugar. Sift together the flour, baking powder, salt and sugar. Beat egg, add milk, and pour slowly upon the first mixture. Beat thoroughly and add butter. Graham flour cakes can be made as above, substituting graham for wheat flour. Minnie Brady. WAFFLES 2 cups of flour. | teaspoon of salt. 1| cups of milk. 2 teaspoons baking powder. 3 eggs. 1 tablespoon melted butter. Beat yolks of eggs ; add to them the milk. Then stir in the flour and butter. Beat hard for a few minutes, and stir in baking powder and stiffly beaten whites of eggs. Have waffle-irons very hot, and grease well each time be- fore filling. This recipe makes seven waffles. Beth L. Buser. FIVE-MINUTE WAFFLES c 2 eggs. 1 dessert spoon of sugar. 1 pint sour milk. 1 teaspoon of salt. 1 pint flour. 3 tablespoons butter and 1 handful meal. lard, mixed. Break eggs in bowl ; pour sour milk over these ; fold in flour and meal, sugar and salt. When slightly mixed, add shortening. Just before baking, add soda according to acidity of milk (about one teaspoon). Put soda on top of batter, drop a few drops of cold water to dissolve it, and 104 GOOD THINGS TO EAT beat in quickly. Have irons hot, and grease slightly for first waffle. Mrs. G. T. Lee. CORN-MEAL MUSH 1^ quarts corn-meal. 2 tablespoons salt. 4 quarts boiling water. Wet the meal with one quart boiling water, then turn in meal quickly and stir vigorously until it boils up well. Cook slowly fifteen minutes. Mrs. F. P. Hettinger. FRENCH FRIED TOAST 1 pint milk. 2 eggs. Pinch of salt. Beat egg well, add salt and milk. Dip into this slices of bread, and fry brown in butter. Serve with butter and syrup. Mrs. John C. Krous. CIDER TOAST For five or six people prepare bread same as for "cream toast." Butter well and keep warm. For the Sauce : 1| pints sweet cider | pint water. 1 cup sugar (scant, or more if desired). Allow this to come to a boil. Stir in one rounded (not heaping) tablespoon corn-starch well dissolved in a little cold water. Let boil two or three minutes. With a fork dip each piece buttered toast into the cider. Then place on platter, when the sauce should be poured over each. A gentle sifting of cinnamon before serving adds much to taste. Elizabeth Bigger. Sandwiches Butter beaten to a cream is much nicer in sandwiches, and much easier to spread, than softened butter. Boston brown bread cut thin and spread with mayon- naise on one piece and beaten butter on the other, with thin slices of cucumber between make an excellent sand- wich to serve with fish or oysters. Thin slices of onion with mayonnaise between white bread and butter make an appetizing sandwich. Nuts and dates or raisins ground and thoroughly mixed make a good sandwich filling. SANDWICH FILLING Cream one-third lb. of butter and one-half lb. of cheese. Add one 10-cent bottle of stuffed olives. Lelia M. Saunders. GOLF SANDWICH Take any left-overs of boiled or fried ham. Put through the grinder and then stew in a little water to moisten. Have buttered toast ready ; then spread a piece with the ham ; then another slice of buttered toast, and on this place a poached egg. Serve at once. Mrs. D. E. Richards. HAM-AND-EGG SANDWICH Boil two eggs hard. Mix the yolks with a cupful of ground boiled ham ; moisten with mayonnaise and spread between slices of bread and butter. (105) 106 GOOD THINGS TO EAT HOT CHICKEN SANDWICHES On a slice of toast place slices of chicken or the chicken picked from the bones ; then another slice of toast and more chicken, and pour over the whole a good rich cream chicken gravy. HOT CHICKEN SANDWICH Moisten finely ground chicken with a thick cream sauce. Spread between two slices of buttered bread, lightly toasted if preferred. If half stock and half milk is used in making the sauce, it is an improvement. Part chicken and veal, or any combination of meats, may be used. Mrs. Charles A. Greenlee. SANDWICH MEDIUM 4 large sour pickles. 3 hard-boiled eggs. 1 can pimentoes, 15c. size. A little meat and nuts, if de- Salt to taste. sired. Grind eggs, pickles and pimentoes ; add the same amount of butter which you would use on the bread ; then add mayonnaise as needed, putting in all the juice from pickles. Spread on bread. This amount will make 30 to 40 sand- wiches. Mrs. Elward. NUT AND JELLY SANDWICHES Use any nuts you may have, the more kinds the better. Grind or shave fine ; mix with currant jelly, and spread between thin slices of bread and butter. PEANUT SANDWICH FILLING Grind roasted peanuts in food-chopper; salt slightly, and mix with mayonnaise dressing made smooth with cream or rich milk to taste. Mrs. A. D. Raffington. FIRST PRESBYTERIAN CHURCH t'OOK BOOR 107 PIMENTO SANDWICHES To one cake of cream cheese add 12 stuffed olives which have been chopped fine ; mix thoroughly and spread on one slice of the sandwich, using beaten butter on the other. Press firmly together and trim. SANDWICH Cut bread round ; put in slice of tomato, green pepper chopped fine, and grated cheese. On top, slice of bacon, and broil. Lucy E. Leidigh. STRIPED SANDWICHES Cut a number of both white and brown bread slices nearly one-half inch thick ; butter liberally and stack to- gether five slices, first a brown, white, etc., pressing to- gether firmly so they will hold. Slice down through this stack, making the thickness wished for the sandwiches. The result is an exceedingly eatable and pretty sandwich, which may be trimmed into any shape. Mrs. W. P. Kinkle. EVERY ONE GUARANTEED. SAVES MILES OF STEPS. You will have good luck with that cake if you make it on a HOOSIER Kitchen Cabinet and bake it on a Peninsular Range. We are sole agents in Hutchinson 7h£ fArtOUS HOOSIER 3Ava Miles of •Steps Anderson Furniture Co. Complete Housefurnishers. We Cater to the Needs of the Housewife. FIRST QUALITY LOWEST PRICE OUR MOTTO: WHAT YOU WANT— WHEN YOU WANT IT Nelson Hardware Company Phone 2410 6 North Main Model Steam Laundrjr A GOOD PLACE TO HAVE YOUR LAUNDRY WORK DONE PROPERLY. We also do Dry Cleaning as it should be done. Phones 44—2044. J. J. BOEHM 85 CO. Cak es There are two kinds of cake — cup or butter cakes, and sponge cakes. Cup or butter cakes contain butter or other shortening. Sponge cakes do not contain shortening. Cup or butter cakes are leavened by baking powder or by some other leavening agent of that kind, while sponge cakes are leavened by the expansion of air imprisoned in the cells of the egg whites or yolks, which are beaten in order to hold this air. When cream of tartar is used in sponge cakes it is in order that the whites may be tough- ened by its use so that they will the better hold the air. Cup or butter cakes require a hotter oven than do sponge cakes. Each kind, however, permits of an almost endless number of variations. In cake-making only the best materials should be used, and the materials and utensils necessary should be gotten ready at hand before the work is begun. The best flour to use for cakes is a starchy flour called pastry flour. This flour should be sifted once before being measured out, and if for a cup cake sift it several times with baking powder, before using. The pans should be greased for a butter cake and lined with greased paper if one is very particular, and this greased paper is then dusted lightly with flour. See that the oven is ready. For a cup cake the heat should be sufficient if white paper turns deep yellow in five min- utes ; if for a sponge cake the paper should turn a faint yellow in five minutes. (109) 110 GOOD THINGS TO EAT To mix a sponge cake : Separate the yolks and whites of the eggs, beat the yolks until thick and add the sugar gradually, beating it in. Then add the flavoring. Beat the whites fine and dry, and cut and fold them in. Sift the flour several times, and fold it in at the last. Never stir a sponge cake. To mix a butter cake : Cream the butter (if it is hard, warm it a little, or stir it until it is soft), add the sugar slowly.. The sugar should be well creamed with the but- ter before proceeding. (If the sugar is not well creamed in a butter cake, or if coarse in a sponge cake, the texture of the cake will be coarse and the crust rough. To pre- vent this, roll or crush the sugar with a rolling-pin before using it.) Then add the yolks of the eggs well beaten, then the flavoring. Mix and sift the flour and baking pow- der several times, and add it to the mixture alternately with the milk. Lastly, fold in the egg whites, beaten stiff. Do not stir after the whites are added. In baking, divide the time into fourths, as for bread : 1st quarter, to allow cake to rise; 2nd quarter, to allow cake to brown ; 3rd quarter, to allow cake to continue to brown while cooking ; 4th quarter, to turn dark brown and shrink from sides of pan. When the cake is done, take from the oven and invert the pan upon a wire rack. In frosting a cake, if the frost- ing is cooked it may be applied either when the cake is hot or cold, but it is better with raw frosting to put it on while the cake is still warm. The frosting should become a part of the cake, and neither run nor crack off. When finished and the cake is cut in slices, it should show in an unbroken strip the width of the thickness of the slice. FIRST PRESBYTERIAN CHURCH COOK HOOK 111 The completed cake, whether frosted or not, should show these characteristics : The color, if unfrosted, should be brown; if frosted, should be a representative color. The shade should be uniform over entire surface. The surface should be smooth, free from wrinkles and breaks, crust should be firm. The shape should be regular, and in such proportions that the center of the loaf can be thoroughly baked. The cake should spring back after compression ; should not be sticky, nor like dough. The crumb should feel like velvet. The cake should be so tender as to be very readily broken or pulled apart. The cake should feel light in the hand, not heavy. The holes should be like pin-heads or less. The holes should be uniform in size throughout the cake. Color should be characteristic of kind of cake. Sweetness refers to natural state of materials used. Flavor refers to combination of materials used and their proportions. (By Frances L. Brown, head of the Department of Home Economics, Extension Division, K. S. A. C.) ANGEL FOOD CAKE H tumblers of sugar. 12 eggs, whites. 1 tumbler of flour. \ teaspoon of salt. 1 level teaspoon of cream Flavoring, tartar. Sift the first three ingredients together several times, and add gradually to well-beaten whites of eggs. The salt should be added to the eggs before beating them. Vanilla to taste. Bake in an ungreased pan for one hour in a very slow oven. Mrs. Pet Nation. M uuoitiE Graves. 112 GOOD THINGS TO EAT ANGEL FOOD CAKE 9 large fresh eggs, whites, or \ teaspoon of cream tartar. 10 small egg whites. Pinch of salt. \\ cups of sifted sugar. Flavoring. 1 cup of flour. Add cream of tartar and salt to eggs before beating. Sift flour four or five times. Beat the eggs about half, add sugar gradually till all is used, then add sifted flour in same manner ; add flavoring. Put in pan that has not been greased. Bake thirty-five minutes. Mrs. Kate E. Gathers. LAYER ANGEL FOOD 1| tumberfuls of granulated sugar. Pinch of salt. 1 tumberful of flour. 11 egg whites. 1 teaspoon of cream tartar. Flavoring. 2 teaspoonfuls of baking powder. Sift the first five ingredients all together seven times, then add the beaten whites of eggs, flavoring to taste, and bake in three layers. Seafoam Filling : 2 teaspoons of gelatine. 1 teaspoon vanilla. \\ pts. of whipped cream. 3 egg whites. 1 cup of sugar. Cover the gelatine with cold .water, then set the cup in warm water to dissolve the gelatine. Whip the cream very stiff. Stir into the cream the sugar, then add the gelatine, stirring briskly to keep from curdling. Add the vanilla, and lastly the beaten egg whites. Stir until cool enough to spread, then spread nearly one-half an inch thick. Josephine Dixon. FIRST PRESBYTERIAN CHURCH COOK BOOK 113 MOCK ANGEL FOOD 1 cup sugar. 1 cup of sweet milk. 1 cup of flour. 3 teaspoons of baking powder. Pinch of salt. ;> egg whites. Flavoring. Sift flour, sugar, salt and baking powder four times. Bring- milk almost to a boil, stir in flour, sugar, salt and baking powder, and beat well. Beat vanilla with whites of eggs, fold in cake and bake in a moderate oven twenty minutes. Mrs. J. D. Hanna. APPLE CAKE \\ cups of sugar, f cup of butter. | cup of sour milk. 1 teaspoon of soda. .'] egg yolks. k i egg whites. 1 teaspoonful of vanilla. L 2 cups of chopped apples. h cup of En | cup of small raisins. • 1 teaspoonful of cinnamon. n 1 teaspoonful of allspice. | teaspoonful of cloves. 1 teaspoonful of nutmeg. A pinch of ginger. A pinch of salt. L 2h cups of flour. >lish walnuts, chopped. Beat the eggs separately. Apples should be good cook- ing apples, not chopped too fine. Bake in a moderate oven an hour. Imogene Pollock. APPLE FRUIT CAKE 1 cup of butter. 1 cup of sugar. 1 even teaspoonful of ginger. 1 or 2 cups of raisins. 3 cups of chopped apples. 2 cups of molasses. 1 heaping teaspoonful of cinnamon. 1 cup of sour milk. cups of sifted flour. h cup of lard. \ teaspoon of cinnamon. 4 egg yolks. \ teaspoon of cloves. 2 egg whites. | teaspoon of allspice. 1 cup of sour milk. 1 teaspoon of soda. Pinch of salt. Cream together the sugar, lard, eggs and salt till flaky. Add the soda in the flour. Icing : 1 cup of sugar. 1 cup of ground raisins. 4 teaspoons of water. 1 cup of chopped English 2 eggs, whites. walnuts. Boil the sugar and water and add to the well-beaten whites. When cool enough to spread, add the raisins and nuts. Mrs. W. H. Mast. BURNT-CARAMEL CAKE 1| cups sugar. 1 teaspoon of vanilla. | cup of butter. 3 teaspoons of burnt caramel. 1 cup of cold water. h cup of flour. 2f cups of flour. 2 egg whites. 2 eggs, yolks. 2 teaspoons of baking powder. Beat the first seven ingredients about 5 minutes, then add the one half cup of flour, baking powder and egg whites. Filling : 2 egg whites. 2 teaspoons of burnt caramel. 1 cup of sugar. 1 teaspoon of vanilla. 2 tablespoons of water. Boil the first three ingredients until it threads,, then add the burnt caramel and vanilla. Cook in a double boiler, for the whites of eggs make it very easy to burn. Helen Hubbard. 116 GOOD THINGS TO EAT BURNT-SUGAR CAKE H cups of sugar. 2 cups of flour. 1 scant cup of butter. 1 teaspoon of vanilla. 1 cup of cold water. \ cup of flour. 6 tablespoons of burnt 2 teaspoons of baking sugar. powder. 2 egg yolks. 2 egg whites. Beat the first six ingredients five minutes, then add the vanilla, half a cup of flour, the baking powder in the flour and beaten egg whites. Icing : 1 cup of sugar. 2 egg whites. | cup of water. 2 tablespoons of burnt sugar. Boil the sugar and water till it threads; add the beaten whites of eggs and burnt sugar. To burn the sugar, put one cup of sugar in a pan and stir till burned ; add ^ cup of boiling water. Mrs. Harry Elbrader. BURNT- SUGAR CAKE \ cup of butter. 3 teaspoons burnt-sugar \\ cups of sugar. syrup. 2 eggs. 2| cups of flour. 1 cup of lukewarm water. 2 heaping teaspoons baking powder. Cream the butter and sugar ; add yolks of eggs ; beat in gradually the warm water and two level cups of flour ; beat five minutes ; add beaten whites of eggs, and remainder of flour with baking powder, and burnt-sugar syrup. Bake. Frosting : \\ cups of sugar. 2 egg whites. A pinch of cream tartar. 2 or 3 teaspoons of burnt- \ cup of hot water. sugar syrup. Boil the first three ingredients till the syrup threads, then FIRST PRESBYTERIAN CHURCH COOK HOOK 117 pour over the beaten whites. When cold, add the burnt- sugar syrup. To make the burnt-sugar syrup, put one-fourth of a cup of granulated sugar in a pan on the stove and stir till it melts and becomes dark brown. Then add a little water, and boil to a syrup. Mrs. V. M. Wiley. CREAM CAKE 2 eggs. 2 cups flour. 1 cup sugar. 1 teaspoonful of cream of 1 cup cream. tartar. 1 teaspoonful of soda. Mrs. Martha Springer. SOUR CREAM CAKE 1 cup thick sour cream. \ teaspoon salt. 1 cup sugar. 1 level teaspoon soda. 2 cups sifted flour. 1 teaspoon vanilla. 1 egg. 1 teaspoon baking powder. Dissolve the soda in a little water. Mrs. J. H. Garrison. SOUR CREAM CHOCOLATE CAKE 2 squares of chocolate. Pinch of salt. 1 cup of sour cream. 1 large cup of flour. 3 eggs. 1 teaspoon of soda. 1^ cups of sugar. 1 teaspoon of vanilla. Melt the chocolate in one-half of the sour cream. Beat together the yolks of the eggs, the sugar, and other half of sour cream. Add the salt, flour, soda, and vanilla, finally the beaten whites of the eggs. Bake in square pan, and when cold pour over it boiled frosting. 118 GOOD THINGS TO EAT Frosting : 1 cup of sugar. 1 egg white. 1 cup of water. \ teaspoon of cream of tartar. Boil the sugar and water till it threads. Beat the egg whites, add the cream of tartar. Pour syrup over the egg white slowly and whip light. Put on the cake. Mrs. S. F. Raff. Miss Zoa Chase. SPANISH CHOCOLATE CAKE 1 cup sugar. \\ squares of chocolate. 1 heaping tablespoon of \ cup of sweet milk. Cottolene (salt). 1 teaspoon of vanilla. 1 egg yolk. 1| cups of flour. 1 cup of sweet milk. 1 teaspoon soda. Dissolve the soda in the milk. Melt the chocolate in the milk, and add while hot. Mrs. Philip Emmert. CHOCOLATE CAKE 2 cups of brown sugar. 2 squares of chocolate. | cup of butter. \ cup of boiling water. 2 eggs. 2 cups of flour. \ cup of sour milk. 1 teaspoon of vanilla. 1 teaspoon of soda. Blend the sugar and butter. Beat eggs separately. Add soda to the sour milk. Add the chocolate to the boiling water and let cool before adding to the mixture. Mrs. John Brehm. CHOCOLATE FUDGE CAKE | cup of melted crisco. \ cup of flour. 1 cup granulated sugar. \ teaspoon salt. 3 squares or 3 oz. bitter 1 teaspoon of vanilla, chocolate. 1 cupful of chopped nuts. 2 eggs. Use level measurements ; with the exception of the flour FIRST PRESBYTERIAN CHURCH COOK BOOK 119 use lull measure. Put ingredients together in order named, and beat thoroughly before adding nuts. Spread three- I mirths of an inch thick in greased pan. Bake in moderate oven twenty minutes. Cut in squares while warm. Be careful when removing from pan; it is so rich it breaks easily. Mrs. Belle Q. Kyger, Blackwell, Okla. CHOCOLATE MARBLE CAKE 2 cups sugar. Whites of 5 eggs. 1 cup butter. 2 teaspoons baking powder. 1 cup milk. ^ cup grated chocolate. 3| cups flour. Cream sugar and butter, then add milk, flour, eggs and baking powder. Take half the batter and add chocolate after it has been dissolved in boiling water. Flavor the white with lemon and the dark with vanilla. Drop in pan like marble cake. Angel food cake-pan is the best kind of a pan to use for this cake. Margaret McCandless. COCOA CAKE 1 cup sugar. 2 tablespoons cocoa, dissolved h cup butter. in \ cup boiling water. 2 cups flour (scant). \ teaspoon soda. § cup water. 1 tablespoon baking powder. 2 eggs. | cup nuts. 1 teaspoon vanilla. Beat eggs separately. Dissolve soda in the water. Mix as other kinds of cake. Mrs. Geo. T. McCandless. 120 GOOD THINGS TO EAT COCOA DEVIL'S FOOD If cups sugar. | cup butter. 2 tablespoons cocoa. 3 eggs. | cup boiling water. | cup sour milk. 1 teaspoon soda. 1 teaspoon vanilla. 1 cup chopped raisins. 2| cups flour (before sifting). Dissolve the soda in the sour milk. Filling : 2 cups granulated sugar. \ cup milk. \ cup butter. 1 tablespoon cocoa. 1 teaspoon vanilla. 1 cup chopped walnuts. Mrs. Frank Faris, Guymon, Okla. DEVIL'S FOOD CAKE 2 cups sugar. \ cup butter (scant meas.). f cup milk (good measure). 4 eggs well beaten. Dissolve the chocolate in half-cup of boiling water, and stir until thick. Bake in a well-greased pan, in a moder- ate oven, three-quarters hour. Let cool, and ice. Helen E. Miner. 2 teaspoons baking powder. 2 cups flour. 1 teaspoon vanilla. 1 cup grated chocolate. DEVIL'S FOOD CAKE 1 cup butter. 2 cups sugar. 3 eggs. 1 cup buttermilk. Salt (pinch). Dissolve the soda in the buttermilk. Dissolve the grated chocolate in the boiling water. Mix in butter, sugar, then milk and flour. 1 teaspoon of soda. 3 cups sifted flour. \ cup grated chocolate. \ cup boiling water. FIRST PRESBYTERIAN CHURCH COOK BOOK 121 1 spoon vinegar. 2 egg whites. \ 11). marshmallows. Filling : 1 cu]> brown sugar. 1 ciip white sugar. 1 cup water. Boil the first four ingredients till thick like candy, and stir into the beaten whites of eggs and marshmallows. Mrs. G. T. Lee. DEVIL'S FOOD CAKE f cup shaved chocolate. § cup sweet milk, f cup sugar. 1 egg volk. \ cup butter. 2 eggs, well beaten. 2 cups flour. \ cup sour or sweet milk. 1 even teaspoonful soda. 1 teaspoonful vanilla. 1 cup sugar. Cook the first four ingredients for five minutes, then add the vanilla. Cream sugar and butter, then add the other ingredients. Add cooked mixture to 'the second mixture. Bake in moderate oven. Mrs. L. K. Adams. May Chapman. MAHOGANY CAKE 2 cups of Swansdown flour, 1 level teaspoon of soda. \ cup of grated chocolate. i cup of milk. \\ cups of sugar. \ cup of butter. 3 eggs. \ cup of sweet milk. Cream butter and sugar. Add eggs, the yolks and whites beaten all together. Beat very lightly. Add milk, soda and flour, and beat again. Add vanilla, then the chocolate which has been cooked till creamy in second half-cup of milk. Add this chocolate mixture to cake after it is cooled. Bake slowly. Ice with chocolate fudge. Mrs. L. R. Lockwood. Mrs. Alexander. 122 GOOD THIXGS TO EAT COFFEE CAKE 2 cups of brown sugar. 1 cup butter. 1 cup molasses. 1 cup strong coffee. 4 eggs. 1 teaspoon of soda. Prepare coffee as for the coffee. Cream butter and and eggs. 2 teaspoons cinnamon. 1 teaspoon of cloves. 1 teaspoon grated nutmeg. 1 lb. currants. 1 lb. raisins. 4 cups flour. table. Dissolve the soda in the sugar, then add coffee, molasses Mrs. H. J. Ellis. EGGLESS COFFEE CAKE \ cup of strong coffee. \ cup of sugar. \ cup molasses. \ cup butter. , 1 teaspoon cinnamon. 1 teaspoon cloves. 1 teaspoon nutmeg. 1 cup of halved raisins. 1 teaspoon soda. 2 cups of flour. Sift the soda with the flour, bake in one loaf, or very nice made into two layers. Mrs. Ryker. \ teaspoon of salt. \ teaspoon of cinnamon. 3 level teaspoons baking- powder. QUICK COFFEE CAKE 1 cup of flour. \ cup of corn-starch. \ cup of sweet milk. 4 tablespoons of butter. 1 egg. Sift dry ingredients together twice. Beat egg and add milk, mix to a soft dough ; add butter melted. Spread in shallow pan, sprinkle with sugar mixed with cinnamon, and bake in moderate oven. Serve fresh. Mrs. J. F. Corrigan. FIRST PRESBYTERIAN CHURCH COOK HOOK 123 DARK AND LIGHT LAYER CAKE 3 egg whites. 2 cup of water. 1 cup of sugar. 2 teaspoonfuls of baking \ cup of butter. powder. 2 cups of flour. Dark Part : :> eggs, yolks. 2 cups of flour. 1 scant cup of sugar. 1 grated nutmeg. \ cup of butter. 1 tablespoon molasses. \ cup of water. f tablespoon of cinnamon. 2 teaspoonfuls baking powder. Sift the baking powder with the flour. Filling : 10 tablespoonfuls of sugar, 2 eggs, whites. Beat the eggs stiff. Flavor. Mrs. G. H. Chilvers. DELICATE CAKE 1 cup corn-starch. 2 scant cups of sifted flour. 1 cup of butter. 7 egg whites. 2 cups of sugar. 3 level teaspoons of baking 1 cup of sweet milk. powder. Sift baking powder, corn-starch and flour well before mixing. Cream butter and sugar thoroughly. Mrs. Faris. EASY CAKE 1 heaping cup of flour. \ cup of butter. 1 level cup of sugar. 1 egg. 1 heaping teaspoon of Milk, baking powder. Mix the first three ingredients. Then add the quarter- cup of butter, into which break the egg, and fill the cup 124 GOOD THINGS TO EAT with milk. Beat hard, and bake. This is very good — and ! Mrs. John F. Fontron, McPherson, Kas. so easy EGGLESS CAKE 1 cup sugar. 2 cups flour. 3 rounding tablespoons 2 teaspoons baking powder, butter. 1 cup sweet milk. 1 teaspoon flavoring. Mrs. A. D. Raffington. EGGLESS, MILKLESS, BUTTERLESS RAISIN CAKE 1 cup water. 1 cup brown sugar. 1 cup lard. 2 cups seeded raisins. 1 teaspoon cinnamon. | teaspoon cloves. j teaspoon nutmeg. A pinch salt. 1 teaspoon soda. | teaspoon baking powder. 2 cups sifted flour. Boil together for three minutes the first seven ingre- dients, and when cold add the last four ingredients, dis- solving the soda in a little warm water. Bake about an hour in a slow oven. Mrs. C. H. Sweetser, Colorado Springs, Colo. FRUIT CAKE 2 cups of sugar. 1 cup of lard. 2 cups of sour milk. 1 package raisins. 1 package currants. 1 lb. dates. 1 lb. of English walnuts. 1 teaspoon of cinnamon. 1 teaspoon cloves. 1 teaspoon of nutmeg. 4 cups of flour. 2 teaspoons baking powder. Sift baking powder with the flour. Put all together, and mix. Mrs. R. Justice. FIRST PRESBYTERIAN CHURCH COOK BOOK 125 FRUIT CAKE NOT BAKED \ lb. dates chopped fine. h lb. citron chopped fine. | lb. walnut meats chopped fine. Grind or chop all together. Then roll in one cup of powdered sugar. Wrap in waxed paper. Keep in a cool place. It will be ready to cut in twenty-four hours. Mrs. Flagg. FINE FRUIT CAKE 3 cups of light brown sugar. 1 cup of granulated sugar 2 cups of melted butter. 4 cups of sifted flour. 7 eggs. 1 1 cups of sifted flour. 3 lbs. raisins. g lbs. currants. h lb. finely shredded citron. 2 tablespoons cinnamon. 1 tablespoon cloves. 1 tablespoon allspice. 1 teaspoon black pepper. | teaspoon salt. 2 grated nutmegs. f cup of N. 0. molasses. 3 cup of black coffee. 1| teaspoons of soda. Take the second amount of flour mentioned, and flour the raisins, currants and citron thoroughly, adding the spices. Mix with the molasses and black coffee, the soda having been dissolved in the coffee. This will seem a very stiff batter, but makes a soft, moist, rich cake that keeps for weeks. Mks. J. L. Penney. MRS. BRIGG'S CAKE 2 scant cups granulated sugar. I scant cup of butter and lard, mixed. 1 cup of sweet milk. 2 eggs. 2 cups of flour. 1 teaspoon of dry soda, f cup of nuts. I cup of raisins. 1 teaspoon of cinnamon. j teaspoon of cloves. \ teaspoon of nutmeg. 1 cake yeast ^ cup of water. (ream together the sugar and shortening, then add the 126 GOOD THINGS TO EAT milk, the eggs beaten separately ; add the flour. Soak the yeast cake in the water, add to the above, and let stand over night. In the morning add the soda, fruit, spices, and nuts. Bake in layers, and fill with fig filling. Filling : | lb. of figs. \ cup of sugar. Water. Grind the figs, cover with water, and simmer one hour with the one-third cup of sugar. Icing : 2 cups confectioner's sugar. 2 or 3 tablespoons water. Little hot butter. Lemon juice. Beat thoroughly. LAYER FRUIT CAKE 1 cup of brown sugar. f cup of sour milk. \ cup of melted butter. 1 teaspoon of soda. 2 eggs. | cup of raisins. 1 teaspoon of cinnamon. 1^ cups of flour. 1 teaspoon of cloves. Mrs. H. T. Kerr. WHITE FRUIT CAKE 1 cup of butter. 1 lb. of white seeded raisins. | cup of sweet milk. 1 lb. of figs. 2 cups of sugar. 1 lb. of blanched almonds. 2| cups of flour. \ lb. of citron. 7 eggs, whites. Chop fruit and nuts fine, mix well with part of the flour before adding to the cake. Mrs. L. G. Dupler. GERMAN COFFEE CAKE One cake compressed yeast ; soak in two-thirds cup warm milk. Add one tablespoon sugar to milk, and then yeast will rise to top. Take two-thirds quart milk, mix FIRST PRESBYTERIAN CHURCH COOK HOOK 127 above with it, and enough flour to make sponge. Set away to rise until bedtime. Take c 2 eggs, 2 cups sugar, \ cup butter, mix thoroughly; then, when yeast is light mix above with it. Make pretty stiff. So stiff you can hardly stir with spoon. Now let this stand all night. In the morning, grease about ten pie-tins; place handful of dough in each. Mix currants with it. Spread in tins. Let rise until light. Pour melted butter, sugar and cinnamon over same. Then you can make apple cake put in pan, just as for pie. Put butter, sugar and cinnamon over same. You can make prune, peach or any other fruit cake this same way. Mrs. Nussbaum. (Contributed by Mrs. Richards.) GINGERBREAD 1 cup of lard. 1 cup of brown sugar. ' 1 cup of sour milk. 3 cups of flour. 1 cup raisins. 3 eggs. 1 cup N. 0. molasses. 1 teaspoon ginger. 2 teaspoons soda (level). 1 teaspoon cinnamon. 1 teaspoon salt. Dissolve soda in the milk, melt lard, stir all together lightly, and bake in slow oven. Mrs. J. B. Mackay. GINGER CREAM CAKE 1 egg. 1 teaspoon ginger. ^ cup butter and lard. | teaspoon cinnamon. h cup of sugar. \ teaspoon of vanilla. \ cup molasses. If cups of flour. \ teaspoon baking soda. 1 teaspoon baking powder. \ cup boiling water. Dissolve the soda in boiling water. Bake either in layers or one solid pan. Mrs. II. T. Kerr, Chicago, 111. 12S GOOD THINGS TO EAT 7 egg whites. 2 teaspoons of baking powder. 1 teaspoon of vanilla. HOT-WATER CAKE 2 cups sugar. 2 cups flour. 1 teaspoon salt. 1 cup of boiling water. Sift sugar, flour and salt together five times. Then add the boiling water (be sure it is boiling) slowly, stirring con- tinually until it is nearly cold. Then add the whites of eggs beaten stiff. Now add the baking powder, and just before putting in the pan add the vanilla. When baked, leave in pans until cool. Use any filling desired. Cream and powdered sugar make an excellent filling. Mary Williams. JAM CAKE f cup of butter. 1 cup of sugar. 1 cup of jam. 1| cups of flour. 3 tablespoons of sour cream. \ of nutmeg. 1 teaspoon of cinnamon. 1 teaspoon of allspice. 3 esnjs. Cream sugar, butter and yolks of eggs; add spices next, and cream; then jam, and flour in which the soda has been thoroughly mixed. Whites of eggs beaten stiff. Bake in layers. Mrs. W. E. Carr. JAM CAKE 4 h cup of butter. :; eggs. 3 tablespoons cream. 2 cups of flour. 1 cup of sugar. 2 cups of thick jam. 1 teaspoon of baking powder. Hake in two layers, and put together with icing. Mrs. E. S. Handy. FIRST PRESBYTERIAN CHURCH COOK HOOK- L29 STRAWBERRY JAM CAKE 1| cups of sugar. 1 grated nutmeg. j cup of butter. 1 teaspoon of vanilla. 1 teaspoon of soda. 1 cup of sour cream. 1 large. cup of strawberry .'5 cups of flour. jam. 3 eggs. 2 tablespoons of cinnamon. 2 tablespoons of cloves. Bake in layers, and put together with caramel filling. Mrs. N. E. Williams. LADY BALTIMORE CAKE 1 cup of butter. . 1 teaspoon rosewater. "2 cups of sugar (gran.). 6 egg whites. 1 cup of milk. 3^ cups of flour. 3 teaspoons of baking powder (level). Cream butter, stir in sugar gradually, sift together the flour and baking powder three times, and add to the butter and sugar alternately with the milk and rosewater; lastly add the. stiffly beaten egg whites ; bake in three layers. Filling for Lady Baltimore Cake : 3 cups of gran, sugar. 1 cup of chopped raisins. 1 cup of boiling water. 1 cup of chopped nut meats. 3 egg whites: 5 figs cut in thin slices. Boil sugar and water until the syrup will spin a long thread from the spoon. Pour upon the egg whites beaten dry, beating constantly until frosting is cold, then add the chopped nuts and fruit ; spread between layers and upon top of the cake. Mrs. Ruth Nichols Jones. LADY BETTY CAKE If cups of sugar. l 2 teaspoons of baking powder. § cup of butter. 1 cup of milk. 2 egg yolks. 1 1 cups of flour. .3 squares of chocolate. 1 cup of chopped English 1 teaspoon of vanilla. walnuts. Mrs. Sawyer. 130 GOOD THINGS TO EAT LEMON CAKE 1| cups of sugar. 2 tablespoons of milk or 2 cups of flour. water. 3 eggs. 2 teaspoons baking powder. Beat the eggs separately. Bake in three layers. • Jell for Filling : 1 lemon. 2 tablespoons of sugar. 1 egg. Small disk of butter. Use the grated rind and juice of the lemon. Beat all together, and cook in double boiler. . Mrs. J. R. Lyall. MAPLE NUTCAKE 1 cup of sugar. 1 cup of sweet milk. Butter size of egg. 1 cup of chopped English 2 egg yolks. walnuts. 1 egg white. 2 cups of flour (scant). \ teaspoon of baking powder. Frosting : | lb. maple sugar. 1 egg white. Nuts. Boil the sugar till brittle when dropped in cold water. Beat egg white stiff. Pour sugar over egg. Beat briskly till like coffee cream. Whole nuts on top. Mrs. F. L. Martin. MARSHMALLOW CAKE \\ cups sugar. 2 teaspoons baking powder. \ cup butter. If cups flour. ' \ cup sweet milk. 6 egg whites. \ cup corn-starch. Dissolve the corn-starch in the sweet milk. Icing : 1 coffee cup gran, sugar. \ II). marshmallows. 4 tablespoons hot water. 2 egg whites. Boil the sugar and hot water till it threads from the FIRST PRESBYTERIAN CHURCH COOK BOOK 131 spoon. Have the marshmallows quartered, and stir them into the syrup. Pour over the well-beaten egg' whites and beat until eool. Mrs. C. M. Branch. NUT CAKE | cup of butter. H teaspoons baking powder. 1^ cups of sugar. | cup of milk. 3 eggs. 1 cup of nuts. 2| cups of flour. Bake in moderate oven 35 to 40 minutes. Lois Ardery. MRS. HODGES' MARIA PARLORA NUT CAKE 1 cup of sugar. 1 cup of chopped English \ cup of butter. walnuts. 2 eggs. 1 cup of chopped raisins. h cup of sweet milk. 1| teaspoons baking powder. 2 cups of flour. Mix quickly, and bake in long dripping-pan 35 minutes. Mrs. A. W, McCaxdless. HICKORY -NUT CAKE 1 cup of butter. 2 eggs, yolks. 2 cups of sugar. 2 teaspoons baking powder. 3 cups of flour. 1 pint of hickory nut meats. 1 cup of sweet milk. 7 egg whites. Chop the nuts fine, and sprinkle with flour. Beat the egg whites to a stiff froth. Mrs. J. B. Lyall. 1-2-3-4 CAKE I cup of butter. 4 eggs. 1 cup milk. 2 teaspoonfuls baking 2 cups sugar. powder. 3 cups flour. L 2 teaspoonfuls vanilla. Bake in layers, and put together with powdered sugar and sliced bananas. Mrs. Martha Wymax. 132 GOOD THINGS TO EAT PLAIN CAKE ^ cup of butter. 1 cup of milk. 4 eggs. 3 cups of flour. 2 teaspoons of cinnamon and allspice, or \ teaspoon of flavoring. Two ounces of melted chocolate may be added after yolks of eggs. Cream butter, add sugar, then beaten yolks ; then milk and flour alternately ; lastly, beaten whites of eggs, which should be folded in. Nellie Nelson. 2 heaping teaspoons baking powder. 2 cups of sugar. PORK CAKE \ lb. salt pork. \ pint of boiling water. 2 cups of sugar. 1 cup of molasses. 1 teaspoon of soda. 2 tablespoons of cinnamon. 1 tablespoon of allspice. 1 tablespoon of cloves. Sifted flour. 1 teaspoon baking powder. 1 lb. of raisins. \ lb. of citron. 1 lb. of currants. 1 cup of nuts. Have the salt pork all fat, cut so fine as to be like lard, and then pour the boiling water on it. Add the sugar, molasses with the soda dissolved in it. the spices, and enough sifted flour to make a stiff mixture with the baking powder sifted in the flour. Lastly, add the fruit, cut and chopped fine, chopped nuts which have been dredged with flour. Bake in a slow oven. Mrs. J. B. Talbott. POTATO CAKE 2 cups sugar. 1 cup butter (scant). 4 eggs. ! cnp mashed potato. \ cup grated chocolate or cocoa. 2 cups flour (very scant). 1 teaspoon each cloves, nutmeg, cinnamon. 2 teaspoons baking powder. 1 cup nuts. 1 teaspoon vanilla. | cup of milk. FIRST PRESBYTERIAN CHURCH COOK BOOK 133 ('ream butter and sugar, and add yolks of eggs, beaten. Then mashed potato, then cocoa and milk. . Add beaten whites last, and bake rather slowly. Lucile W. Jones. POUND CAKE 1 lb. of butter. 1 lb. of eggs (f of whites and 1 lb. of sugar. \ of yolks). 1 lb. of flour. Mix butter and flour; mix sugar and eggs beaten sepa- rately and till very stiff. Mrs. S. F. Raff. PRINCE OF WALES CAKE Dark Part : Light Part : 1 cup of brown sugar. 1 cup of sugar. \ cup of butter. \ cup of butter. \ cup of sour milk. 1 cup of flour. 2 cups of flour. \ cup of corn-starch. 1 cup of chopped raisins. \ cup of sweet milk. \ teaspoon of -soda. 3 egg whites. 1 tablespoon molasses. 1 tablespoon cinnamon. 1 tablespoon nutmeg. 1 tablespoon cloves. 3 egg yolks. In the dark part, dissolve the soda in a little warm water. In the light part, mix the corn-starch with the flour. Any good icing. Mrs. J. H. Buettner. ROLL JELLY CAKE 3 eggs. 1 cup of flour. 1 cup of sugar. 1 teaspoon baking powder. \ cup of water. Beat eggs till thick, add sugar, water, flour, and baking 134 GOOD THINGS TO EAT powder. Pour thinly in large pan. Bake in quick oven about ten minutes. Take from pan at once, spread with jelly, and roll. Ruth Leidigh. SNICKERDOODLE 1 cup of gran, sugar. Pinch of salt. | cup of butter. "l\ cups of flour. 1 egg. 2 teaspoons baking powder. 1 cup of milk. \ cup of currants. Spread in a pan. Before baking, sprinkle with sugar and cinnamon. Bake 20 minutes. Mrs. L. B. Young. SPANISH BUN 1 cup of brown sugar. 1 teaspoon of cloves. \ cup of sweet milk. 2 teaspoons baking powder. \ cup of butter. 2 egg yolks. 1 teaspoon of cinnamon. 1 cup of flour. Bake in two layers, put filling on top of each layer. Icing : 2 egg whites. f cup of light-brown sugar. Beat egg whites stiff. Sift the sugar on the eggs and spread on the cake, and put in oven to brown. Mrs. N. B. Sawyer. SPICE CAKE 1 cup butter. 1 cup milk. 2 cups sugar. 2 teaspoons cinnamon. Yolks of 5 eggs. 1 teaspoon allspice. Whites of 3 eggs. 1 teaspoon cloves. 2| cups flour. 2 level teaspoons baking pow- der. Bake in a horn-pan in a slow oven for an hour or more. Ice with boiled frosting, using the two extra whites of eggs. Mrs. 0. A. Peterson. FIRST PRESBYTERIAN CHURCH (<)<)K BOOR 135 ."> eggs. 1 cup flour. 1 teaspoon baking powder. SPONGE CAKE 3 eggs. 1 cup sugar. 1 teaspoon hi I cup of hot water. Pinch of salt. Beat yolks of eggs, sugar and water first. Add flour with baking powder and whites of eggs last. Bake in mod- erately hot oven. Mrs. Fred Briggs. SPONGE CAKE 4 eggs. 2 cups sugar. l 2 cups flour. \ cup boiling water. 1 teaspoon baking powder. 1 teaspoon vanilla. Stir eggs slightly ; add sifted sugar, and beat well ; then sifted flour (leaving enough to put in the baking powder). Beat well ; then add slowly, beating all the time, the boil- ing water; then the rest of flour and baking powder and vanilla. Bake in slow oven. Mrs. Mary Hinkle. CALIFORNIA SPONGE CAKE 6 eggs. 1^ cups of sugar. H lemons. H cups of flour. 1 lemon rind, grated. Sift flour four times. Beat whites of eggs until dry ; add one-half of sugar, and beat again for five minutes. Beat yolks of eggs until thick ; add one-half of sugar and beat five minutes. Add juice and rind of lemons to yolks ; put whites and yolks together. Beat five minutes, add flour last, and fold in carefully. Bake in slow oven about one hour. Do not butter pan. Ruth Leidigh. 136 GOOD THINGS TO EAT SUNSHINE CAKE 7 eggs, whites. 1 scant cup of flour. 5 egg yolks. \ teaspoon cream tartar. 1 cup granulated sugar. 1 teaspoon flavoring. Measure the flour after sifting five times. Beat yolks of eggs till thick, and set aside ; now add pinch of salt and cream of tartar to the whites, and beat until very stiff ; add sugar ; beat thoroughly, then add flavoring and beaten yolks ; beat lightly, and carefully stir «n flour. Bake in moderate oven forty or fifty minutes. Invert to cool. Junta Scheble. TUMBLER CAKE H tumblers of flour. Butter. 2 teaspoons baking powder. Milk. 1 tumbler of sugar. Flavoring. 2 eggs. Break the eggs into a tumbler, add enough butter to make one-half full ; fill with milk ; add flavoring. Stir two minutes. Butter must be very soft. Mrs. F. E. Larson. SMOOTH WHITE CAKE 1 cup flour. 1 cup of sugar. \ cup of butter. \ cup of milk. 3 egg whites. 2 teaspoonfuls of baking pow- der. Cream together the flour and butter. Beat stiff the whites of eggs, and add the sugar to them. Add the bak- ing powder to the milk, and stir well into the flour and but- ter mixture, then the beaten egg-whites mixture. Flavor- ing last. Mrs. L. T. Bostick. FIRST PRESBYTERIAX CIH'RCII (DDK HOOK 137 WHITE CAKE 8 eggs, whites. 3 cups of Swansdown flour. ■■2 cups of sugar. .'J rounding teaspoons of bak- \ cup of butter. ing powder. 1 cup of milk. Vanilla. ('ream the butter and sugar, add milk slowly, beating all the time, then the sifted flour slowly; reserving one- quarter of a cup in which to sift baking powder. Then fold in thoroughly, the egg whites. Bake slowly one hour. Mrs. L. R. Lockwood. WHITE LOAF CAKE 1 cup of granulated sugar. 4 egg-whites, unbeaten. | cup of butier. 1 teaspoon of baking powder. 1| cups of well-sifted flour. Flavoring. \ cup of sweet milk. Cream the butter and sugar well. Add the flour and milk alternately. Bake 40 minutes in slow oven. This cake will cut into 20 pieces. Recipe doubled makes a large white cake. Carrol V. Harper. YANKEE CAKE 3 eggs. \ teaspoon of nutmeg. 1 cup sugar. 1 teaspoon of cin anion. \ cup of butter. 1 teaspoon of cloves. \ cup of sour milk. 1 teaspoon of soda. 2 cups of raisins. Cream butter and sugar. Add yolks of eggs beaten light, add milk, then fruit, spices, flour and soda dissolved in a little hot water, whites of eggs well beaten. Bake in two layers, put together with soft icing — fig best. If desired, 1 cup of nuts, 1 cup of preserves and half-cup more of flour may be added. Mrs. L. R. Lockwood. Fillings and Icings for Cakes ICING HINT A pinch of baking powder added to sugar before boiling makes boiled icing delicious and creamy. Mrs. Emma Gillett Wasson. One teaspoon vinegar added to frosting when it is beaten will prevent it hardening. ALMOND CREAM FILLING ^ pint of sweet cream. 1 teaspoon corn-starch. 3 egg yolks. 1 lb. almonds, blanched. 1 tablespoon sugar or more. Beat the yolks, sugar and corn-starch. Stir into the cream, cook until thick. Add one-half of almonds, chopped. Put between the layers of white cake, sticking on other half of nuts split in two. Mrs. W. E. Carr. BOILED FROSTING 3 eggs. 1 large teacup of granulated sugar. 4> tablespoons of hot water. Boil until a little of it jingles when dropped in a cup of ice or very cold water. Pour on stiffly beaten whites of eggs till cold enough to put on cake. Mas. W. E. Moore, Peru, 111. (138) FIRST PRESBY.TERIAN (111 II' II COOK BOOK L39 BOILED ICING 1 cup cane sugar. 1 egg-white. | cup boiling water. Boil the sugar and water till a soft lump is formed in cold water. Heat the white of egg stiff. Pour syrup hot into stiff egg. Flavor. Beat till a spoonful dropped on the cake will glaze instantly. Be sure the cake is well cooled before it is iced. Carrol Harper. BURNT CARAMEL 1 cup of sugar. \ cup of boiling water. Heat a skillet hot (not smoking), and put a cup of sugar in it ; stir it until thoroughly browned (you will think it is burnt). Then add the boiling water and let boil till like thin molasses. This makes enough for two or three cakes. Helen Hubbard. Mrs. Lauderdale. CARAMEL FILLING 3 cups brown sugar. | cup butter. h cup sweet milk. Boil until it thickens, and whip. Mrs. E. C. Aspey. CARAMEL FILLING 1 cup of sour cream. 1 cup nut meats. 1 cup sugar. Cook together to soft ball. Mrs. Emma Gillett Wasson. CHOCOLATE CARAMEL FROSTING 1| cups of sugar, gran. 7 tablespoons sweet milk. 1 cake of sweet chocolate. Boil all together exactly four minutes; remove from the fire, and beat hard until it is like molasses ; pour over the 140 GOOD THINGS TO EAT cake. I often use bakers' chocolate and sweeten it in place of the sweet chocolate. Mrs. W. E. Moore, Peru, 111. A QUICK JELLY FILLING 4 tablespoons of jelly. Powdered sugar. Use any kind of jelly ; beat in the powdered sugar until stiff, and put between layers. Ice top plain. Enough for two layer cakes. Margaret Raffington. LEMON JELLY 1 lemon. 1 egg. 1 cup of sugar. 1 lump of butter. Grate the rind and squeeze the juice of the lemon over the sugar, add the butter, and let all melt together. Last thing, add the beaten egg and let all boil up well till it thickens. Mrs. Laura A. Sinclair. MILK ICING 1| cups gran, sugar. " \ cup sweet milk. Flavoring. Let it come to a boil, and allow to boil five minutes. Remove from fire ; add flavoring desired, and whip to a cream. MRS. MEISENHEIMER'S ORANGE ICING 1 orange. Powdered sugar. Grate rind of one orange, add to this its juice, and powdered sugar till desired consistency is obtained. Carroll V. Harper. MINNEHAHA FILLING Chop three-fourths of a cup of seeded raisins, and stir into boiled frosting. Spread between layers of cake; boil sugar a little longer than usual, as raisins make it sticky. FIRST PRESBYTERIAN CHURCH COOK HOOK 111 MARSHMALLOW FILLING 1 11). marshmallows. 1 tablespoon of water. Melt the marshmallows in a double boiler. Add the water, and spread between the layers of a cake. Mrs. A. D. Raffington. QUICK FROSTING. 1 lb. of powdered sugar. Cream or rich milk. It is best not to mix all of sugar at once for all the layers. About half the amount of sugar for first two layers, and add only a little milk at a time, stirring constantly. Mrs. Lauderdale. ROCKY MOUNTAIN FILLING 1 grated cocoanut. 4 cups of white sugar. 1 lb. of raisins. 1 cup of water. 1 lb. of currants. 2 egg whites. h lb. of dates. \ lb. of figs. Make a boiled icing out of the sugar-water, and pour over the beaten whites, and beat until cool. Save enough icing for top and stir mixed fruit into balance and spread between layers. Any white layer cake may be used for foundation; layers preferably thin and smooth. Mrs. G. T. Lee. SOFT WHITE ICING 1 cup of gran, sugar. 2 egg whites. 6 tablespoons cold water. 1 teaspoon of baking powder. 2 tablespoons of vinegar. Boil the sugar, cold water and vinegar till it hairs when a little is dropped from spoon. Stir this mixture into the stiffly beaten whites, adding 1 teaspoon of baking powder. Beat well till smooth. Mrs. Garland Craig. Quaker Oats Recipes QUAKER OATS BREAD. (Quantity for three loaves.) 2 cups freshly boiled water. 2 cups boiling water. 1 yeast eake. ', cup molasses. 6 cups flour. 1 tablespoon sugar. 2 cups Quaker Oats. 1 tablespoon butter. 1 teaspoon salt. Process : Pour two cups of boiling water over the Quaker Oats ; let stand until lukewarm. Put salt, sugar, butter and molasses into a. mixing bcwl ; pour over two cups hot water. When lukewarm add yeast cake dissolved in a half cup of lukewarm water; add Quaker Oats and the flour; add the latter one cup at a time, beating con- stantly. When- you have added five cups, dredge the molding board heavily with the remaining cup and knead the bread until it is smooth and elastic. Set to rise in a warm place. When double in bulk cut down and shape into loaves ; each should weigh one pound. Set to rise again, and when double in bulk bake one hour. This dough is very sticky and it may be necessary to use more flour for dredging the board. GLASGOW WAFERS. 1 cup fine Oatmeal. 1 teaspoon salt. 1 cup Quaker Oats. $- teaspoon soda. 2 cups flour. \ cup lard. \ cup sugar. h cup boiling water. Process : Mix oatmeal, oats, flour, sugar, salt and soda ; add lard to boiling water and add to first mixture. Toss on a floured board, paft and roll as thinly as possible, cut round or in strips. Bake on well-buttered tin sheet in a slow oven. Serve these at luncheon with a glass of milk. QUAKER OATS SUET PUDDING. 1 teaspoon soda. 1| teaspoons salt. 2 teaspoons ginger. 1 teaspoon cinnamon. i teaspoon cloves. add oats ; add molasses and milk 1 cup finely chopped suet. 1 cup molasses. 1 cup milk. 1 i cups flour. 2 cups Quaker uncooked oats. J teaspoon nutmeg. Process: Mix and sift the dry ingredients; to suet ; combine mixtures ; turn into a well-buttered mold ; cover, place mold on a trivet in a kettle of boiling water (water must not reach the cover of mold) ; cook three hours. One-half cup each of raisins and currants may be added. THE QUAKER OATS COMPANY CHICAGO Small Cakes and Cookies 1| cups of sugar. \ cup chopped almonds. 1 teaspoon vanilla. \\ teaspoon baking powder. BISHOP BREAD 3 eggs. Little salt. \ cup chopped raisins. \\ cups flour. Cream eggs and sugar ; add other ingredients ; bake in shallow pan ; cut in strips about half-inch wide. Put strips in pan again edgewise, and toast five minutes. Place in air on plates ; they will be crisp. Nice to serve with lemonade. Miss Nussbaum. (Contributed by Mrs. D. E. Richards.) HERMIT DROP CAKES \\ cups sugar, brown or white. 4 eggs. 1 cup currants. 1 cup English walnuts. 1 teaspoon baking powder 1 cup butter. 1 cup raisins. 1 cup citron, cut fine. 1 teaspoon soda. 1 teaspoon nutmeg. 2§ cups flour. 1 teaspoon cinnamon. Cream butter and sugar ; add beaten eggs ; boil raisins and currants together in cup of water a few moments. This should make a thick batter. Grease and flour pan, and drop a teaspoonful for each cooky. Mrs. Helen A. Decker, Turon, Kansas. (143) 144 GOOD THINGS TO EAT OATMEAL DROP CAKES 1 cup butter. 1 cup sugar. 1 cup currants. § cup sour milk. 2 eggs. 1 teaspoon soda. 1 teaspoon cinnamon. 1 scant cup oatmeal. Flour to make stiff enough to drop. Mrs. E. H. Richardson. ROXBURY CAKES 2 eggs. \ cup sugar. j cup butter. | cup molasses. h cup sour milk. \\ cups flour. Beat yolks, add sugar gradually, then butter, molasses and sour milk ; mix, and sift dry ingredients ; add to first mixture; then add beaten whites, chopped raisins and nuts; bake in moderate oven in gem-pans. Marjorie Keys. Mildred Faris. 1 teaspoon cinnamon. | teaspoon cloves. Nutmeg. 1 teaspoon soda. 5 cup raisins. \ cup English walnuts. 1^ cup sugar. 1 teaspoon soda. 2| cups flour. 1 teaspoon cinnamon. \ cup currants. -I tablespoons grape juice. BOSTON COOKIES 1 cup butter. 3 eggs. H teaspoons hot water. \ teaspoon salt. 1 cup English walnuts. \ cup raisins. 2 tablespoons molasses. Cream butter, add sugar gradually, and eggs well beaten. Add soda (in water) ; add half of flour mixed and sifted with salt and cinnamon; then add nuts, fruit, and re- mainder of flour. Drop by teaspoonfuls three or four inches apart on buttered sheet. Bake in slow oven. Mrs. R. L. Burns. FIRST PRESB1 TEIIIAX CHURCH COOK BOOK 145 SPICE CAKES 1 cup brown sugar. 2 cups flour. 1 cup raisins. 1 teaspoon each of cloves, 4 level teaspoons butter. cinnamon, nutmeg, soda 1 cup sour milk. and baking powder. Bake in well-buttered gem-pans, 10 to 15 minutes. Will make 24 cakes. Myrtle Busee. BROWN SUGAR COOKIES 3 cups sugar (brown). 1 cup butter. 1 cup sweet milk. 2 eggs. 3 teaspoons baking powder. Flour. Cream sugar and butter ; add all ingredients with enough flour to make a soft batter; roll medium thick, and bake in hot oven. The secret of good cookies is a soft dough and very hot oven. Mrs. L. A. Pennington. CHOCOLATE COOKIES | cup butter. 2 cups sugar (brown). 1 egg. 1 cup grated chocolate. ^ cup sour 'milk. | teaspoon soda (scant). 2 teaspoons vanilla. Flour. • Cream all together, warming chocolate to a paste, using sufficient flour to roll. Mrs. .L. Symns. ENGLISH COOKIES 2 cups brown sugar. 1 cup lard and butter 1 cup cold coffee. (half and half.) 1 scant teaspoon soda. 2 eggs. 3 cups flour. 1 teaspoon baking powder. 1 teaspoon nutmeg. 1 teaspoon cinnamon. 2 cups seeded raisins (cooked before using). Nuts may be added. Drop off spoon; bake in moderate oven. Mrs. C. E. Branine. 146 GOOD THINGS TO EAT 1 cup butter. 2 eggs. 1 teaspoon baking soda. \ teaspoon cloves. Flour enough to roll. Mrs. J. H. Buettner. FRUIT COOKIES 2 cups sugar. 2 cups chopped raisins. 2 tablespoons sour milk. ^ teaspoon nutmeg. \ teaspoon essence almond. Bake in quick oven. GINGER COOKIES 1 cup shortening (butter or half butter and half lard). 1 cup molasses. 1 cup sour cream. 1 egg. 2 small teaspoons soda. 1 teaspoon each ginger and cinnamon. Flour to make very soft dough. Do not roll too thin. Mrs. F. D. Wolcott. GINGER CAKES 1 cup butter. 1 cup sugar. 1 cup water or coffee. 2 eggs. 3 cups flour. 1 cup fruit. 1 level teaspoon soda in hot water. \ teaspoon cinnamon. \ teaspoon cloves. 2 teaspoons ginger. 1 cup molasses. Cream butter and sugar; then add eggs, liquid, flour, molasses, and spice. Bake in gem-pans. Ruth Leidigh. GINGER DROP COOKIES 1 cup molasses, f cup butter. 2 teaspoons soda in 1 cup hot water. 3 cups flour. Drop on buttered tins. 1 cup brown sugar. 1 teaspoon each cinnamon and nutmeg. 2 eggs. Mrs. J. H. Buettner. FIRST PRESBYTERIAX ( Hl'RCH COOK BOOK 14- HERMIT COOKIES § cup butter. 1| cups sugar. 3 eggs. • I cup seeded raisins. 1 teaspoon soda. 1 teaspoon each cloves, cinna- 3 cups flour. mon, and nutmeg. Roll and cut with cooky-cutter. Mrs. F. E. Larson. GOOD COOKIES 2 eggs. • If cups sugar. 1 cup butter. 2 tablespoons sweet milk. 1 teaspoon soda. Flour to roll soft. Season with cinnamon or to taste. Sprinkle with sugar. Mrs. J. L. Penney. OATMEAL CRISPS 1 cup sugar. 2 eggs. 1 tablespoon melted butter. 2| cups oatmeal. \ teaspoon salt. L 2 teaspoons baking powder. 1 teaspoon orange extract. Cream butter and sugar; add beaten eggs and extract; then oatmeal with salt and baking powder mixed with it. Drop in small teaspoonfuls on the bottom of well-greased pan, two inches apart. Bake slowly. Mrs. F. P. Hettinger. OATMEAL COOKIES 2 eggs. \ cup crisco melted. 1 cup sugar. 2 cups oatmeal. 2 scant cups flour. 1 cup chopped raisins. Salt to taste. 1 level teaspoon soda in table- spoon water. Dust raisins in the flour; after all are stirred together* 148 GOOD THINGS TO EAT drop small amounts on greased pans, using hand to pat in shape, and keep hand dusted with flour. Mrs. Nettie French, Emporia, Kans. PEANUT COOKIES 2 cups shelled peanuts. 3 teaspoons butter. 1 cup sugar. 3 eggs. 2 tablespoons milk. Little salt and flour. Remove skins from peanuts, and run through meat- grinder ; cream butter and sugar ; mix all together, using enough flour to make a soft dough; roll thin on a floured board; cut with a small cutter, and bake in a moderate oven. Mrs. Kate Young. COOKIES WITH RAISIN FILLING 1 cup sugar. \ cup lard. \ cup milk, sweet. 1 egg, beaten. 3| cups flour, sifted. 3 teaspoons baking powder. Filling : f cup sugar. 1 cup chopped raisins. 1 cup boiling water. Cook until thick. Roll dough thin; cut in circles; put one on greased pan; put on one-half teaspoon filling; cover with another circle; pinch edges. Continue to fill pan. Bake.. Mrs. A. D. Raffington. ' RICH COOKIES 1 cup butter. 2 cups sugar. 4 eggs. 2 teaspoons baking powder. Flour to make^soft dough. No water or milk. Mrs. E. C. Aspey. FIRST PRESBYTERIAN CHURCH COOK BOOK W.) SUGAR COOKIES \\ cups sugar. 1 cup sweel milk. 2 heaping teaspoons baking powder. Flour to roll. SUGAR COOKIES 2 eggs. 1 cup butter. 1 teaspoon soda. f cup Cottolene; salt. 2 eggs. Flavor. Mrs. Philip Emmert. Sugar. 1 cup sour cream. Cinnamon. Flour. Drop an egg in a cup and fill up with sugar ; repeat ; add the rest of the ingredients, using enough flour to make a soft dough. Mrs. E. H. Richardson. SUGAR WAFERS 1 small teaspoonful soda. Flour enough to make dough. Flavor with vanilla. 1 cup gran, sugar. | cup butter. f cup sour milk. Roll thin; sprinkle with granulated sugar; roll again; cut. Bake in quick oven. Mrs. J. H. Harper. WELSH COOKIES 1 cup sugar. 2 eggs. Nutmeg. f teaspoon baking powder. Milk to soften. f cup shortening (f butter, \ lard). Salt. 3 cups flour. 1 cup currants. Roll and cut thin; bake on griddle like pancakes. When done, sprinkle with sugar; put in jar, and cover with a cloth. Lucile W. Jones. 150 GOOD THINGS TO EAT COCOANUT KISSES 1 cocoanut. 1| cups sugar. 2 eggs, whites only. 3 heaping tablespoons flour. h teaspoon baking powder. Prepare cocoanut and run through grinder; mix flour and baking powder ; add sugar and then cocoanut, and lastly the whites of eggs beaten stiff. Drop on tins well greased, and dredged with flour ; lift off with pancake- turner as soon as taken from oven. Mrs. Lincoln Davis. DOUGHNUTS 1 cup sugar. 1 cup sour milk. 1 even teaspoon soda. 2 eggs. 1 large spoonful melted lard. Cinnamon or nutmeg. Flour enough to make soft dough. Roll thin, and fry in hot lard. Mrs. F. E. Larson. DOUGHNUTS 2 eggs. 1 cup sugar. 1 cup sweet milk. 3 tablespoons melted 3 teaspoons baking powder. Cottolene. Nutmeg. | teaspoon salt. Flour to roll. Fry in hot Cottolene. Mrs. P. M. Emmert. DOUGHNUTS 1 cup sugar. 2 eggs. 1 cup sweet milk. 5 dessert spoons melted 2 teaspoons baking powder, butter, rounded. Salt. Nutmeg. Mix very soft. Inez Winchester. FIRST PRESBYTERIAN CHURCH COOK BOOK 151 DOUGHNUTS 1 cup hot mashed potatoes. 1 large cup sugar. v 2 eggs. 1 cup sweet milk. 2 teaspoons baking powder. Butter size of small egg. Flavoring. Flour to make soft dough. Mrs. Alexander. KISSES 1 egg, white only. ^ cup gran, sugar. A few drops vanilla. Beat egg stiff ; add sugar slowly, flavoring last. Drop on wax paper ; place on thick cardboard and bake in slow oven 30 minutes. Makes ten. Mrs. Glover Colladay. MARGUERITES Make a boiled icing of brown sugar or white ; add English walnuts which have been chopped mediumly fine. Spread this icing on Long Branch crackers or wafers, and place in oven until they are a delicate brown in color. Miss Antrobus. MACAROONS :! egg whites. 1 cup sugar. 2 tablespoons flour. Cocoanut, 10-cent box. Whites of eggs beaten stiff : add sugar, flour, cocoanut, flavor, and drop the size of a hickory nut on buttered paper. Cook in slow oven. Mrs. Geo. Bentley. MACAROONS 1 cup sugar. 1 cup nuts, cut. f cup cracker-crumbs. 2 eggs. Mix sugar, nuts and cracker-crumbs not too fine ; add eggs beaten very stiff ; bake on buttered tins, and let stand until cold. Mrs. L. G. Dupler. 152 GOOD THINGS TO EAT BLUEBERRY CAKES 1 cup sugar. 1 cup sweet milk. 1 egg. 2 teaspoons baking powder. Cream butter and sugar; berries. Bake in quick oven 48 cakes. 2^ cups flour. 1 cup berries. \ cup butter. Salt. add egg, milk, flour, salt, and One box of berries makes Mrs. O. R. Slavens. OATMEAL HERMITS 1 cup of sugar. \ cup of butter. 1 cup cocoanut. 1 cup raisins, chopped. \ cup of buttermilk, or sour milk. Drop in teaspoonfuls on a buttered pan, and bake in mod- erate oven. Emma Justice Pennington. 1 egg beaten. 1 cup oatmeal. 2 cups flour. 1 teaspoon of soda. 1 cup nuts, chopped. BILLY GOATS \ cup butter. \\ cups brown sugar. 1 lb. dates, cut fine. 1 lb. walnuts, cut large \ cup warm water. Pinch salt. \ cup meat-fryings. 1 teaspoon vanilla. 3 well-beaten eggs. 2| cups flour. 1 tablespoon cinnamon. 1 rounding teaspoon soda. Drop with spoon on buttered tins. Makes about 40. Mrs. Fred Carpenter. ROCKS 1 cup butter. 3 eggs. 1 teaspoon soda. \\ cups brown sugar. 2§ cups flour. 1 cup chopped raisins. 1 lb. English walnuts. Sylvia H. Dukelow. FIRST PRESBYTERIAN CHURCH COOK HOOK L53 RUSSIAN ROCKS 1| cups sugar (light brown). 1 cup butler. :> eggs. 1 j cups flour. \ teaspoon soda. 3 tablespoons warm water. 1 lb. raisins chopped. 1 lb. nuts, dales, figs, and 8 tablespoons cinnamon. other fruits. 2 tablespoons ground cloves. Cream together butter and sugar; add eggs well beaten ; dissolve soda in warm water. Grease large pan with a little butter and drop dough in tiny drops, as mixture will spread while baking. Mixture should be very thick. Mrs. L. P. Ballard. CREAM PUFFS 1 cup boiling water. § cup butter. 1 cup flour. 3 eggs. Stir water, butter and flour to a thin paste; when cold, add eggs and beat five minutes ; drop in spoonfuls on buttered tins, and bake 30 minutes in quick oven. Filling : 1 cup milk. 1 egg. 1 tablespoon flour. Small piece butter. 1 teaspoon vanilla. Cook filling and let cool. When puff is cold cut open with sharp knife, fill with filling, and cover. Mrs. Fay Hughes. WARM TEACAKES \ cup butter. 1 cup sugar. 2 cup sweet milk. 2 egg s - 2 cups flour. 1 heaping teaspoon baking Nutmeg or vanilla. powder. Stir quickly; bake immediately in gem-pans. Junta M. Sciieble. 154 GOOD THINGS TO EAT SUPREME SURPRISE 1 cup sweet milk. 1 cup sugar. 1 teaspoon melted butter. L 2 eggs. Little salt. 2i cups flour. 2 teaspoons baking powder. Nutmeg. Mix thoroughly, and drop with a teaspoon into hot lard, and fry light brown. Miss S. A. Zimmers. BLACK WALNUT WAFERS | pound brown sugar. h pound black walnuts. 2 eggs. 1 tablespoon flour. \ teaspoon baking powder. Pinch of salt. Drop from spoon, and bake. Mrs. Edward Colladay, Washington, D. C. WALNUT WAFERS 2 eggs. \ lb. sugar (light brown). \ cup flour. \ teaspoon baking powder. \ cup black walnut meats. Beat very lightly, eggs and sugar ; add one-half cup sifted flour and baking powder, with a pinch of salt ; add walnut meats with enough flour to make a very stiff batter. Roll in small balls (as big as a walnut), and bake in a quick oven. When done, put together with stiff frosting and roll in frosting if desired, using brown sugar frosting. If Eng- lish walnuts are used, use two tablespoons melted butter. Makes twenty-five balls. Lucy E. Leidigh. Pies PIE HINTS If for juicy pie, wet lower edge before putting on top crust. Then wet both and pin narrow wet cloth around the edge, and juice will not run out. Lucy E. Leidigh. Mix pie crust and biscuit dough with a fork, and you will get better results. - Mix pastry crust with ice-water. MERINGUE Beat the whites of two eggs, after putting in a pinch of salt, until stiff; add two tablespoons white sugar. Beat until smooth. PIE CRUST 1 cup lard. 3 cups flour — salt. Cold water to mix it with. The colder the better. Mrs. Elward. APPLE PIE Apples. Sugar. Cinnamon. Butter. Slice apples thin, and put in pie. Add sugar, cinnamon, and bits of butter ; put on top crust and bake in moderately hot oven three-quarters hour. Nannie Austin. (155) 156 GOOD THINGS TO EAT BUTTERSCOTCH PIE 1 cup of soft "A" sugar. 2 eggs. 2 tablespoons of flour. 1 cup of cold water. 2 heaping tablespoons 1 teaspoon vanilla extract, butter. 1 baked pie crust. • Mix flour, sugar and yolks of eggs to a smooth paste ; add gradually water and butter, and stir over fire until thick. Then add vanilla. Pour into pie crust. Beat whites of eggs stiff, add 2 tablespoons sugar, put on top of pie and brown. Mrs. R. D. Sciiermerhorn. PEACH OR APPLE PIE 1 cup sugar. 1 egg, yolk only. 1 teaspoon flour. 2 tablespoons butter. 2 eggs. Line tin with rich paste, fill with peaches or raw apples ; beat half-cup of sugar, butter, eggs and flour together, pour over fruit ; sprinkle with other half-cup of sugar and bake without upper crust. Make meringue of white of egg and put on top and brown. Use either fresh or canned fruit. Mrs. Ed. L. Teed. BANANA PIE 2 bananas. § cup sugar. 2 cups milk. 2 tablespoons corn-starch. 2 eggs. Bake an under crust and take from oven and slice evenly over the bottom the bananas; over this pour the custard made -of milk, sugar, corn-starch and yolks of eggs cooked on top of stove. Make meringue of the whites of eggs, and spread on top and brown. Mas. L. A. Pennington. FIRST PRESBYTERIAN CHURCH COOK HOOK L57 APPLE-SAUCE CUSTARD PIE 1 cup apple sauce. 2 eggs. 2 cup sugar. I teaspoon cinnamon. | teaspoon nutmeg. 1 pint milk. Run apple sauce through colander; add yolks of eggs, sugar, cinnamon, nutmeg, and milk. Bake with one crust. Make meringue of whites of eggs for top of pie. Brown. Elizabeth G. Campbell. CHERRY PIE 1 pint cherries. 3 eggs. 1 cup sugar. 2 tablespoons flour. 2 tablespoons water. Cook cherries, sugar, yolks of eggs, flour and water, and put in baked crust. Make meringue of whites of eggs with three tablespoons sugar; put on top, and brown in a slow oven. This makes two pies. Mrs. J. W. Brady. CHOCOLATE PIE 2 eggs. 1 cup sugar. 1 tablespoon butter. 2 tablespoon-* flour. 2 tablespoons chocolate. 1 cup milk. Cook milk, sugar, flour, butter and yolks of eggs' in double boiler. Melt chocolate in a little hot water, and add to above and fill a baked crust. Beat the whites of eggs, frost top, and brown. Mrs. Harry Elbrador. COCOANUT PIE 1 cup cocoanut. 2 cups milk. 1 tablespoon flour. 1 tablespoon butter. 3 eggs. | cup sugar. Soak cocoanut with one cup of milk over night. One tablespoon flour added to one cup scalded milk. Cook 158 GOOD THINGS TO EAT until thick, add the butter. When cool, add pinch of salt and yolks of eggs with sugar and cocoanut. Beat all. Fill an unbaked crust. Make meringue with the whites of eggs with 3 tablespoons sugar; brown. Mrs. Florence Smith. CRACKER PIE 2 cups sugar. 1 cup golden drip syrup. 1 cup raisins. h cup butter. 10 square crackers. 3 tablespoons fruit juice. 1 teaspoon vanilla. 3 eggs, yolks. Roll crackers and put in bowl ; then mix butter and sugar. Add molasses and other ingredients and mix with crackers ; pour over the whole amount one pint boiling water. Bake the crust just enough to harden before add- ing the filling. Make meringue with whites of eggs, put on top and brown. Mrs. A. L. Sponsler. CRANBERRY TART PIE 1 cup sugar. 2 eggs. | cup butter. 1 cup cranberry pulp. 1 cup sweet cream. Nutmeg. Beat sugar and eggs lightly ; melt butter, and add to sifted cranberry pulp, little nutmeg, and add cream just before putting in oven. Lucile W. Jones. CRANBERRY PIE 1 cup cranberries, heaping. 1 cup of sugar. \ cup water. 1 tablespoon flour. Take fine sound ripe cranberries, and with a sharp knife split each one until you have a heaping coffee-cup full. Add sugar, flour, and water. Put into your crust, cover with a top crust and bake slowly in a moderate oven. Mrs. Park Smith. FIRST PRESBYTERI4N CHURCH COOK HOOK 159 CREAM PIE 1 pint milk. 1 cup white sugar. \ cup flour. 2 eggs, yolks. Heat the milk in double boiler; when hot, mix sugar and flour with the yolks of two eggs well beaten; add to the boiling milk until cooked. Flavor with vanilla. Put the custard into your baked pie crust. Make meringue of the whites of the eggs, spread over pie, and return to oven to brown . Mrs. R. S. Hoagland. CREAM PIE 1 cup sugar. 1 tablespoon flour. 2 egg whites. Cream or milk. Nutmeg. Stir together sugar and flour; add the beaten whites of eggs and enough cream to fill your pan ; flavor with nut- meg. If milk is used, one-quarter cup of butter is added. Some use the yolk of one egg also. It makes it richer. Emma Justice Pennington. HUTCHINSON PIE 1 cup sugar (scant). 3 tablespoons flour. L 2 eggs. 1 pint sweet milk. 1 tablespoon cocoanut. \ teaspoon vanilla. Dash of cinnamon. Scald the milk in double boiler, and pour into it sugar and flour mixed well with the yolks of eggs; then add cocoanut, vanilla, and cinnamon; pour all into a baked crust ; cover with stiffly beaten and sugared whites of eggs sprinkled with cocoanut, and brown in oven. Mrs. J. H. Harper. ICO GOOD THINGS TO EAT DATE PIE 1 cup dates, chopped. | cup sugar. 1 cup sweet milk. Boil all together until thick ; put into baked crust, and let cool. Put whipped cream, sweetened and flavored, on top. Mrs. L. P. Ballard. Mrs. Lucile Prigg Eichhorn, Miles City, Montana. LEMON PIE 1 lemon. 1 cup sugar. 2 tablespoons corn-starch. 1 cup boiling water. Butter, size of walnut. 1 egg. Use the grated rind and juice of lemon and cook sugar, corn-starch, water and lemon until clear ; then add lump of butter. When cool, add the beaten yolks of eggs. Pour in baked crust ; cover with beaten whites of eggs, adding a tablespoon of sugar. Return to oven, and brown. Ruth Wolcott. LEMON PIE 1 lemon, juice and grated l 2 eggs, yolks, well beaten, rind. 1 cup sweet milk. 1 cup sugar. Small pieee of butter. 2 tablespoons flour. Stir these all together in above stated order. Lastly, add the whites beaten to stiff froth, stirring lightly until mixed. Pour into pie-tin lined with pastry, and bake 40 minutes. May Mathews. MOCK CHERRY PIE 2 cups cranberries, cut in 1 teaspoon vanilla. halves. \\ cups cold water. 1 cup raisins, seeded and 1 tablespoon flour. halved. 2 cups sugar. Cook; cool. Put in crust. Mrs. A. D. Raffington. FIRST PRESBYTERIAN CHURCH COOK BOOK 161 LEMON PIE 1 lemon. 2 eggs. 1 slice dry bread, grated or Butter size of hickory nut. crumbed fine. 1 tablespoon corn-starch. 1 cup sugar. 1 cup water. Grated rind and juice of lemon; mix corn-starch and sugar; heat yolks of eggs, add bread-crumbs, water and butter. Cook, stirring while boiling until it is consistency of jelly. Pour into baked crust ; cover with beaten whites of eggs slightly sweetened, and place in oven to brown. Mrs. Chesney. MOCK MINCEMEAT PIE \ cup molasses. Butter (size of an egg). | cup sugar. 1 egg. f cup strong tea. 6 or 8 large crackers. 1 cup chopped raisins. § cup vinegar. Salt and spices. Roll crackers fine ; mix and bake. Mrs. L. G. Crotts. MAPLE PIE 1 cup best brown sugar. \\ tablespoons flour. 1 cup milk. 2 egg yolks. Vanilla. Cook in double boiler until thick. Fill baked pie crust, and cover with meringue. Bake a golden brown. Mrs. O. F. Wright. (Contributed by Mrs. D. E. Richards.) MERINGUE PIE 1 cup granulated sugar. .'> egg whites. \\ teaspoons vinegar (mild). 1 teaspoon vanilla. Beat eggs stiff. Add sugar, one teaspoon at a time, beat- ing half-hour. Add vinegar and flavoring. Put in moderate 162 GOOD THINGS TO EAT oven, and bake one and one-half hours in two pie-tins. Serve cold with whipped cream and bananas, or strawber- ries between the layers. Jessie Handy Gray. MOCK MINCE PIE 1 cup bread-crumbs. \ cup molasses. 1 cup sugar. \ cup raisins. 1 cup water. Butter (small piece). 1 egg. Cinnamon and cloves. \ cup vinegar. Put on stove and let cook for a few minutes, and when cool beat in the egg. Bake with two crusts. This will make two pies. Mrs. Harry Hoey. MINCE-MEAT 2 bowls finely chopped meat. 2 bowls finely chopped raisins. 1 bowl finely chopped suet. 1 bowl molasses. 1 bowl boiled cider. 1 nutmeg. 2 tablespoons cinnamon. Cook all together unti 3 bowls finely chopped apples. 1 bowl finely chopped cur- rants. 4 bowls sugar. 1 bowl vinegar. \ lb. citron. 2 tablespoons ground cloves. apples are done. Use a quart bowl, and when it is all cooked there will be about three gallons of mince-meat. Put it in a stone jar in a cool place, and it will keep all winter. Mary WoLCOTT. MINCE-MEAT (> lbs. nice lean beef. (i lbs. sugar. 3 lbs. seeded raisins. 3 tablespoons of cinnamon. 3 lemons' (rind and juice) 3 lbs. suet. 2 lbs. currants. \ lb. citron. 2 tablespoons cloves. 1 gallon chopped apples. 4 pints vinegar or cider, Boil meat tender; when cool, chop tine, meat, suet and FIRST PRESBYTERIAN CHURCH COOK HOOK 163 citron separately, (irate rind from lemon and use juice and rind only. Mix all together, and add juice off of any spiced fruits you may have. Mrs. N. E. Williams. GREEN TOMATO MINCE-MEAT 1) lbs. green tomatoes. 4 lbs. sugar. "2 cups vinegar. -1 tablespoons cinnamon h tablespoon of pepper. (ground). Butter size of egg. 1 tablespoon salt. 2 lbs. raisins. Chop tomatoes fine; drain, pressing out all the juice. Dissolve the sugar in two quarts water; add tomatoes; let come to a boil ; cook one and one-half hours, or until tomatoes are done. Place all together; let boil up, and seal in jars. Mrs. Isabella Crosby. RHUBARD PIE 1 lb. rhubarb. 2 eggs. 1 tablespoon flour. Pinch salt. Stew and sweeten the rhubarb to taste ; add the yolks of eggs, flour and salt, and bake slowly with an under crust ; cover with beaten whites of eggs well sweetened and brown. Mrs. Geo. T. McCandless. PINEAPPLE PIE 1 cup sugar. H tablespoons flour. Juice 1| lemons. 1 1.5c. -can grated pineapple. \ cup hot water. Cook in double boiler until thick. Fill baked pie crust, and cover with meringue. Enough for one large pie. Mrs. O. F. Wright. (Contributed by Mrs. D. E. Richards.) 164 GOOD THINGS TO EAT PUMPKIN PIE \ can pumpkin. 4 eggs. | teaspoon cinnamon. \ teaspoon ginger. \ teaspoon allspice. \ teaspoon salt. \\ cups sugar. 1 quart milk. This makes two pies. • Edith R. Weltmer. PUMPKIN PIE 1 quart pumpkin. 6 eggs. 1 cup sugar. \ cup molasses. \\ pints rich hot milk. 1 teaspoon ground cinnamon. \ teaspoon ginger. If milk is not very rich, use a little butter. If eggs are not plentiful, use 4 eggs and' 2 tablespoons flour. This will make three pies. Mrs. A. W. McCandless. RAISIN PIE 2 cups raisins (seeded). 3 cups hot water. | cup sugar. 1 egg. 1 tablespoon corn-starch. Butter size of walnut. Nutmeg. Cook raisins and water fifteen minutes; then add sugar, eggs, corn-starch, and butter ; cook until it thickens ; add nutmeg, and make into two pies. Mrs. C. T. Taylor. RAISIN PIE 1 cup raisins. 1 cup water. 1 cup sugar. 1 tablespoon flour. Juice of 1 lemon. Cook all together until raisins are tender; then thicken with 1 tablespoon flour in a very little water. When re- FIRST PRESBYTERIAN CHURCH COOK HOOK L65 moved from fire, add lemon juice; and when cool, bake between two crusts. Nelle Rea. ORANGE TARTS 2 tablespoons lard. 3 tablespoons hot water. \ teaspoon salt. Enough flour for pie crust. Bake in muffin tins. Filling : 1 egg. 2 tablespoons butter, level. \ cup sugar. \ cup orange juice. Grate a little rind. Vanilla. Cream butter and sugar; add orange juice and egg. Cook in double boiler. Mrs. Jessie Handy Gray. SOUR CREAM PIE 1 cup sour cream. 1 cup sugar (brown or gran.) 2 teaspoons cinnamon. f cup raisins. One crust. 3 eggs, saving 2 whites for frosting. Mrs. P. A. Nelson. SOUR CREAM RAISIN PIE 1 cup raisins. 1 cup sour cream. 1 egg. 1 cup sugar. 1 teaspoon flour. Beat egg, sugar and flour ; add cream and raisins. Bake in double crust. Mrs. Fred Carpenter. SUGAR PIE \ cup of cream. \ cup of butter. 3 eggs. 3 cups sugar (light brown). Beat the eggs together ; melt the butter. Bake without top crust. Mrs. I. N. Koons. 166 GOOD THINGS TO EAT SPICE PIE 1 cup sugar. 1 cup water. 1 tablespoon butter. 1 teaspoon cinnamon. 1 tablespoon flour. 2 eggs. Stir butter and sugar well ; then add eggs, water and cinnamon, and stir well. Bake same as for custard. Mrs. Fannie I. Shaffer. TRANSPARENT PIE 3 cups sugar, light brown. f cup butter. 4 eggs. Cream butter and sugar until thin ; add eggs well beaten. Bake with lower crust in two small but very deep pans. Mrs. A. M. Adams. WASHINGTON PIE 3 eggs. 1 cup sugar. 1| cups flour. 1 teaspoon baking powder. 3 tablespoons cold water. Custard : 1 pint milk. L 2 tablespoons flour (large). 2 eggs. 1 cup sugar (scant). A little butter. Vanilla. Bake first part in two deep pie tins ; remove from pan, and split open with a sharp knife. Pour on custard ; re- place top. Margaret McCandless. ^FAULTLESS * STARCH # FOR 5HIRTS,C0LLAR5,CUFF5,AND FfMEUIiLN. Hot Desserts BAKED APPLES Core and peel nice large apples, leaving the rind around the center to hold together. Fill with nuts (wal- nuts the best), and put a tablespoon of brown sugar on top and a tablespoonful of boiling water. Put in oven, bake, and serve with whipped cream. Mrs. J. A. Ivey. BAKED APPLES WITH FIGS Peel large apples, and core. Fill with chopped figs. Cover with sugar. Put in deep baking-pan. Add a little water. Bake; baste well. Serve hot or cold with cream. Mrs. C. F. Little. APPLE OR CHERRY ROLL 1 pint flour. 2 teaspoons baking powder. \ cup butter. Pinch of salt. Mix as for biscuit dough. Roll out thin, and spread with apple which has been cooked and generously sweet- ened, also spiced. Dot thickly with butter. Roll up, and pinch sides together. Lay in buttered pan. Sprinkle top with butter, sugar, and cinnamon. Place in oven, and brown. When well browned, pour hot water around and cook a few minutes until crust is crisp and juices rich. Fresh cherries can be used in place of apple sauce, but sweeten thoroughly. Mrs. L. H. Pennington. (167) 168 GOOD THINGS TO EAT BAKED APPLE DUMPLING Pare, quarter and core apples. Make a rich biscuit dough. Take enough dough for each roll and place four pieces of apple in each. Also butter, cinnamon, and sugar. Pinch edges together. Put a pint of water in baking-dish ; also one cup of sugar and small piece of butter. Let it come to a boil on top of stove ; then place dumplings in it, and bake until crust and apples are done. Serve with cream or sweet sauce. Mrs. N. P. Stevens. AMBER APPLE PUDDING 1 quart boiling milk. 1 cup corn-meal. 1 quart sliced sweet apples. 1 teaspoon salt. 1 cup molasses. 1 quart milk. Into the quart of boiling milk stir the corn-meal and apples. Add salt and molasses. Mix well ; add milk. Pour into large buttered dish and bake four hours in slow oven. When cold, a clear amber-colored jelly will have formed throughout the pudding, and the apples will be a dark brown. Mrs. Geo. S. Bentley. AMBER PUDDING 3 eggs. h cup sugar. 1 cup sweet milk. L 2 cups bread-crumbs. 1 cup orange marmalade. 1 teaspoon soda. Beat eggs well ; mix. Steam three hours, and serve with hard sauce. Mrs. Chas. Greenlee. BREAD PUDDING 3 cnps broken bread. ■> eggs. | cup sugar. 3| cups milk. -| level teaspoon salt. Nutmeg. This amount will serve six people. FIRST PRESBYTERIAN CHURCH COOK BOOK 169 Sauce: One cup confectioner's sugar, butter size of egg, vanilla. Cream butter and sugar. Add vanilla to suit taste. Mrs. Elward. CARAMEL PUDDING 1 cup sugar. 3 cups flour. \ cup butter. "i teaspoons baking powder. 1 egg. 1 cup sweet milk. Sauce : Two cups light brown sugar, two-thirds cup cream. Boil until forms soft ball. Beat fo.r five minutes. Serve warm. Mrs. James Lee Dick. CARROT PUDDING 1 cup sugar. 1 cup chopped suet. 1 cup raisins. 1 cup currants. 1 cup grated raw carrots. 1 cup grated raw potatoes. A little salt. 1 teaspoon soda. If cups flour. Steam three hours in covered pan. Foam Sauce : Two eggs separated. Into yolks beat three-fourths cup powdered sugar. Set in pan of boiling water. Stir constantly for twenty minutes. Add beaten whites of eggs, and flavor. Mas. A. F. Irwin. CHOCOLATE PUDDING 3 eggs. 1 cup sugar. 3 tablespoons sweet milk. 1 cup flour. 2 teaspoons baking powder. 1 square Baker's chocolate. 1 teaspoon vanilla. Beat eggs very lightly ; add sugar, milk, flour, baking powder, chocolate, and vanilla. Fill buttered cups half- 170 GOOD TIIIS'GS TO EAT full ; steam twenty minutes. Serve with hot pudding sauce. Mrs. L. E. Tilley. \ cup milk. \\ teaspoon baking powder. 1 ess. CHOCOLATE PUDDING 1 tablespoon butter. I cup chocolate. If cups flour. f cup sugar. Cream butter, sugar and egg together; add other in- gredients. Steam two hours. Serve with whipped cream sauce. Whipped Cream Sauce 1 tablespoon butter. 2 eggs, whites. 1 egg yolk. Beat eggs, sugar, and butter ; add vanilla and whipped cream. Mrs. L. K. Adams. 1 cup pulverized sugar. \ pint cream. Vanilla. 3 tablespoons grated choco- late. 3 eggs. Salt and vanilla to taste. CHOCOLATE PUDDING 1 cup white sugar. 5 large tablespoons bread crumbs. 1 pint sweet milk. Mix sugar and yolks of the eggs thoroughly; add the bread, then the melted chocolate, and lastly the milk. Bake about twenty minutes, then cover with whites of eggs well beaten and mixed with three tablespoons sugar. Put back in oven to brown. Or can be served cold with whipped cream and marshmallows in place of the meringue. Lynette Mathews. FIRST PRESBYTERIAN CHURCH COOK BOOK 171 CHOCOLATE BREAD PUDDING c 2 cups bread-crumbs. 3 cups scalded milk. c 2 squares chocolate. 1 teaspoon vanilla. i cup sugar. 2 eggs. ' teaspoon salt. Soak crumbs in milk for fifteen minutes. Melt choco- late in saucepan over hot water ; add to chocolate one- half of the sugar, and enough milk taken from the bread and milk to make proper consistency to pour. Add to bread and milk the chocolate, the remaining sugar, salt, vanilla, and slightly beaten eggs. Turn into buttered pudding-dish placed in pan containing hot water. Cook in moderate oven until pudding is firm. Serve with hard sauce. Hard Sauce : \ cup butter. 1 teaspoon vanilla. 1 cup powdered sugar. Cream butter, and add sugar and beat until very white. Then add flavoring, heap in glass, and stand in cold water to harden. Mrs. Jennie Castle. COCOANUT PUDDING 3 tablespoons tapioca. 1 quart new milk. 4 eggs. 1 cup sugar. 3 tablespoons cocoanut. Soak tapioca in water till well swelled. Put into boil- ing milk, and cook ten minutes. Beat the yolks of eggs, sugar and cocoanut together ; stir in and boil five min- utes longer, and then pour in dish. Beat whites of eggs to a stiff froth with four tablespoons of sugar. Pour over the pudding ; sprinkle cocoanut over top, and brown deli- cately in the oven. Mrs. H.'G. Welsh. 172 GOOD THINGS TO EAT 1 cup butter. 1 box cocoanut. COCOANUT PUDDING 1 cup sugar. 3 egg whites, beaten stiff. Bake in buttered pan set in a pan of water forty-five minutes. Sauce : 1 tablespoon butter, 1 cup sugar, 3 egg yolks. Cook in double boiler. Mrs. Anna B. Grimes. COLONIAL GINGERBREAD 1 cup New Orleans mo- lasses. \ cup sugar. 1 level dessert spoon soda. 1 cup seeded raisins. 1 teaspoon ginger (scant). § cup butter. 1 cup boiling water. 1 cup English walnuts. | teaspoon cinnamon. 2| cups flour. 2 eggs. Dissolve soda in boiling water and pour over molasses, sugar, and butter. Stir well, and let mixture cool. Then add walnuts, quartered raisins, spices, flour, and last well- beaten eggs. Bake in shallow pans, and serve warm with whipped cream. Dorothy Elward. COTTAGE PUDDING 1 cup sugar. 3 eggs. 1 cup water. ^ cup butter. 2| cups flour. 1 teaspoon baking powder. Bake in flat pan ; serve warm with sweet sauce or cream. Mrs. P. Matthews. COTTAGE PUDDING 1 pint of quartered apples. 1 cup milk. 1 egg. 2 teaspoons baking powder. 1 scant tablespoon salt, f cups sugar. 3 tablespoons melted butter. 2| cups flour. Place apples in bottom of a round pudding-dish ; sweeten FIRST PRESBYTERIAN CHURCH COOK BOOK 17:; to taste; add salt, and heat through. Make a batter of other ingredients and pour over apples. Bake .'$5 to 40 minutes. Invert on plate, and serve with cream or sauce. Half of the batter makes a large pudding, but the pint of fruit should be used. Peaches or cherries may be sub- stituted for apples. Mybtle Buser. CRUMB PUDDING \h cups flour. I cup sugar. 1 tablespoon butter. 1 teaspoon baking powder. Mix flour, sugar and butter as for pie crust. Then take out one-half cup of the crumbs, and add to remainder the baking powder and enough sweet milk to make a bat- ter as for cake — not too thin. Sprinkle top with the crumbs, and bake. Serve with sauce. Mrs. Geo. S. Bentley. CUSTARD 1 quart new milk. 4 eggs. :J level tablespoons sugar. A little salt. Nutmeg or vanilla flavoring. Beat eggs ; add sugar, milk, salt, and flavoring. Put in pudding-dish, set in pan of boiling water, and place in oven. Bake twenty minutes. Elizabeth Mellixger. DATE PUDDING 1 cup seeded dates. 1 cup nuts. 1 cup sugar. 2 tablespoons milk. | cup cracker crumbs, or 2 eggs beaten separately. flour. 1 teaspoon baking powder. Cream sugar and eggs ; add baking powder in milk ; add rest. Bake in flat pan. Place in another pan con- taining water and bake forty minutes. Serve with either whipped or ice cream. Mrs. Harry ElbradeR; 174 GOOD THINGS TO EAT NUT AND DATE PUDDING 1 cup light brown sugar. j teaspoon baking powder, 1 cup English walnut meats scant. broken into pieces. 3 eggs beaten separately. § cup dates. § cup flour. Bake in moderate oven about thirty minutes. Serve warm with whipped cream. Mrs. R. D. Schermerhorn. FIG PUDDING 1 cup suet, chopped fine. 1 cup bread-crumbs. 1 cup sugar. 1 cup sweet milk. 3 eggs. i lb. chopped figs. 2 teaspoons baking powder. Vanilla and nutmeg. Steam three hours. Sauce : Cream 2 cups powdered sugar and h cup butter. Then add the unbeaten white of one egg. Stir well ; add tablespoon milk by degrees, beating thoroughly. . One teaspoon vanilla. Mrs. A. C. Hoagland. GINGERBREAD APPLE PUDDING (i apples. | cup sugar. \ teaspoon powdered cinna- 1 cup molasses. mon. 2 tablespoons butter. \ cup boiling water. \ teaspoon powdered ginger. 1 teaspoon baking soda. Flour. Pinch of salt. Peel apples, and slice ; then add sugar, salt, and cinna- mon to them, and place in buttered pudding-dish. Melt the butter. Add molasses with the ginger, the soda dissolved in boiling water, enough flour to make a thin batter. Pour this mixture over apples, and bake in a mod- erate oven for half-hour. Serve with whipped cream or sweet pudding sauce. Elizabeth G. Campbell. FIRST I'RESHYTERIAX ('MUCH COOK HOOK 17.", PLUM PUDDING A LA DAVID HARUM 1 cup hot milk. 1 cup bread-crumbs, f cup sugar. 1 teaspoon salt. 4 egg yolks. \ lb. raisins. \ lb. currants. \ cup chopped almonds \ lb. suet, chopped. (blanched). Spices to taste. Pour the cup of hot milk over the bread-crumbs. When eold, add the other ingredients. Steam six hours. Serve with whipped cream sweetened or hard sauce, or both. Mrs. Howard Lewis. PLUM PUDDING 2 cups chopped suet. 2 cups flour. 1 cup bread-crumbs. 1 cup chopped apple. \ cup sorghum. 1 lb. raisins. 1 lb. currants. 1 lb. nuts. 1 lb. figs. 1 lb. dates. 5 cents citron. 1 cup brown sugar. 1 teaspoon soda. Mix with soifr milk (about one cup). Add 5 eggs. Put in baking-powder cans, and steam four hours. Lucile W. Jones. PLUM PUDDING 1 egg. \ cup butter. 1 cup sweet milk. 1 cup molasses. 1 cup raisins. 1 cup English walnuts. 1 teaspoon soda. 1 teaspoon cloves. 1 teaspoon cinnamon. 3 cups flour. 1 teaspoon linking powder. Dissolve soda in a little warm water. Steam. Serve with any pudding sauce. Mrs. John F. Foxtrox, McPherson, Kas. GOOD THINGS TO EAT POLKA PUDDING | lb. mashed cold potatoes. \ lb. finely minced suet. h lb. flour. \ lb. raisins. \ lb. Karo syrup. Stick part of the raisins over the buttered bowl and mix the rest with the other ingredients. Steam for four hours and serve with vanilla sauce. Sauce : \ lb. sugar, 1 egg beaten well, with large tea- spoon of flour and a little salt. Pour over this a gill and a half of boiling milk. Stir well. Boil up once; flavor with vanilla. Mrs. J. B.» Mackay. PRUNE KUCHEN 2 cups sifted flour. 2 tablespoons sugar. \ teaspoon salt. 2 teaspoons baking powder. | cup butter. 1 egg. § cup milk. \ lb. primes. .'J tablespoons melted butter. 3 tablespoons sugar. Cinnamon to taste. Sift three times flour, sugar, salt, and baking powder. Work in the butter. Add the beaten egg; then milk and stir well. Turn into shallow buttered pan. Remove the stones from the tenderly cooked prunes, and place skin down on dough. Brush over with melted butter, sugar, and cinnamon. Bake about half-hour. Serve hot with hard sauce, stewed prunes or plain with tea. Mrs. Garland Craig. PRUNE PUFF 1 cup prunes. 5 egg whiles. 1 teaspoon (rounding) bak- 1 cup sugar (sifted four ing powder. times). Cook prunes without sugar, chop fine and measure. Beat egg whites very light, and stir sugar into them. Add FIRST PRESBYTERIAN CHURCH COOK HOOK 177 prunes, then the baking powder. Hake twenty minutes. Serve hot with whipped cream or thin custard. May be served as a cold dessert, unbaked, and without the baking powder. Mrs. Howard Lewis. PRUNE WHIP 1 11). prunes. u' egg whites. 1-2 tablespoons powdered sugar. Slew prunes, seed, and chop fine. Beat the egg-whites to a thick froth, stir into them the sugar lightly, whip in prunes. Bake in a quick oven five or ten minutes; serve immediately with cream. Mrs. B. S. Hoagland. RAISIN PUFFS 2 eggs. 4 tablespoons melted butter. 2 cups flour. 1 cup sweet milk. 2 tablespoons sugar. 2 teaspoons baking pow r der. 1 cup seeded raisins, chopped. Steam half-hour in teacups. You can put canned or fresh fruit in bottom of teacups, and this seems to make the puffs better flavored. We like fresh crushed red raspberries best. Have either hard or soft sauce to pour over them. Mrs. W. F. Daggett, South Pasadena, Calif. RHUBARD PUDDING \ cup sugar. 1 large tablespoon melted 2 cups flour. butter. 2 eggs. 2 level teaspoons baking 1 cup milk. powder sifted with flour. Bake in two layers. Stew rhubarb. Make very sweet. When cold, put between and over cake. Serve with cream. Any fruit or berries may be used. Mary Mellinger. 17S GOOD THINGS TO EAT SEVEN-CUP PUDDING 1 cup currants. 2 cups bread-crumbs. 2 teaspoons baking powder. 1 cup beef suet minced fine 3 teaspoons ground cinna- mon. 1 cup raisins. 1 cup flour. 1 cup sugar, brown. 1 cup milk, more if neces- . sary till all is moist, not wet. h cup citron, orange and lemon peel mixed cut fine. Mix all the above ingredients together dry ; then add the milk the last thing. Butter the dish well that it is steamed in, and steam constantly for four hours. Be sure the water never goes off the boil. Eliza Hanna with Mrs. J. B. Mackay. SPICED PUDDING | cup butter. 1 egg. | teaspoon soda. \ teaspoon cinnamon. 1| cups flour. Steam three hours. f cup sugar. | cup sour milk. 1 level teaspoon baking pow der. \ teaspoon nutmeg. Add nuts and raisins if desired. Mrs. J. H. Garrison. STRAWBERRY PUDDING 1 large cup flour. A little salt. 2 tablespoons sugar. 3 teaspoons baking powder. Enough milk to make a stiff batter. Put a spoonful in each buttered cup or ramkin and steam until done or about twenty minutes. Have the berries stewed or mashed with sugar to taste. Turn cake from molds; put strawberries on each, and serve with cream. Mrs. D. E. Richards. FIRST PRESBYTERIAN < 'HUR( 11 COOK HOOK 179 STRAWBERRY SHORTCAKE 2 cups flour. J5 teaspoons baking powder. \ teaspoon salt. 1 tablespoon butter. 2 tablespoons lard. 1 cup milk. Sift flour, baking powder and salt together, and rub in butter and lard. Add milk; roll to fit a shallow baking- tin, or cut into individual cakes. Bake ten or fifteen min- utes in a hot oven. Split quickly, butter, and place crushed berries between and on top of layers. Just before serving, cover with whipped cream. Serve hot. This rule is good for all kinds of shortcake. Makes good crust for chicken pie and very good biscuit. Mrs. Geo. T. McCandless. STRAWBERRY SHORTCAKE 2 cups flour. 2 teaspoons baking powder, j teaspoon salt. 2 teaspoons sugar, f cup milk. j cup butter. Mix sugar, salt, baking powder, and flour. Sift three times. Rub in the butter ; add the milk ; divide into two amounts ; roll, and bake in a hot oven. Split, butter ; place sweetened berries between and on top. This is equally as good with cranberries. They must be stewed, sweetened, and allowed to get cold. May be covered with whipped cream. Mrs. L. G. McLane. SUET PUDDING 1 cup molasses. 1 cup sour milk. 1 cup suet. 1 cup raisins. 2 scant teaspoons soda and a little salt. 2 cups flour. Chop the suet fine ; roll the raisins in flour. Steam two hours. Serve with a boiled sauce. Mary Wolcott. 180 GOOD THINGS TO EAT STEAMED PUDDING 2 cups bread crumbs. \ cup molasses. 1 cup chopped nuts. 1 cup sweet milk. | teaspoon cloves and all- spice. Steam two hours. \ cup chopped suet. 1 well-beaten egg. 1 cup seeded raisins. \ teaspoon soda. 1 teaspoon cinnamon. Ruth Leidigh. SUET PUDDING 1 cup white sugar. 1 cup apples, ground. \ cup citron if desired. 2 teaspoons cinnamon. 1 teaspoon soda. 1 cup currants. 1 cup molasses. 1 cup suet, ground. 1 cup sweet milk. 2 eggs, well beaten. 1 teaspoon salt. 1 cup raisins (seedless). 2| cups flour. 1 cup nuts and | 10c. cake figs if desired. Put in well-greased cans, and steam three hours. Bess Decker Potter, Turon, Kans. SWEET POTATO PUDDING 1 pint mashed sweet potatoes. 1 cup fine bread crumbs. 1 cup sugar. 1 tablespoon butter. \ nutmeg, Pake slowly until set. whipped cream. 1 quart milk. 1 tablespoon cinnamon. A little salt. Serve cold with rich sauce or Elizabeth Melltnger. Pudding Sauces CHOCOLATE SAUCE 1 cup sugar. h cup chocolate. 1 large tablespoon butter. \ cup water. Stir until it boils, and cook slowly eight minutes. Mrs. Hubbard. FOAM SAUCE 2 eggs. f cup powdered sugar. Into the yolks of eggs beat the sugar. Set in pan of boiling water, and stir constantly for twenty minutes. Add beaten whites of eggs, and flavor. Mrs. A. F. Irwin. PUDDING DIP 1 cup sugar. 1 egg. \ cup butter. 1 tablespoon vinegar. \\ cups hot water. Vanilla. Put on back of stove and let thicken. Elizabeth G. Campbell. PUDDING SAUCE \ cup sugar. 1 cup boiling water. 1 tablespoon corn-starch. 2 tablespoons butter. Lemon flavoring or lemon juice. Mix sugar, corn-starch and water gradually, stirring constantly; boil five minutes; remove from fire; add butter and lemon juice. Louise Shockley Ryman, Lewisville, Indiana. (181) 182 GOOD THINGS TO EA T PUDDING SAUCE 1 egg white. 1 tablespoon dry cocoa. 2 tablespoons sugar. Very nice on rice or tapioca pudding. Pearl McCarroll. SAUCE FOR SUET PUDDING 1 tablespoon butter. 1 cup powdered sugar. 1 egg. \ pint cream. Beat egg yolk, sugar and butter to a cream ; then add beaten white of egg with whipped cream. Flavor with vanilla. Mrs. Lucile Prigg Eichhorn. WHIPPED CREAM SAUCE 1 heaping tablespoon butter. 1 cup powdered sugar. 1 egg. \ pint cream. Beat egg well, and cream with sugar and butter. When ready to serve, add cream whipped, and flavor to suit taste. Mrs. J. L. Penney. Cold Desserts APRICOT WHIP h lb. dried apricots. \ cup sugar. 2 eggs, whites. Cook apricots until tender; add sugar, and cook until a good syrup forms. When partly cool, whip in the eggs and brown in hot oven. Serve with whipped or plain cream. . Matme Prigg Burris, Chicago, 111. BIVO (i egg whites. tablespoons of sugar. I box gelatine (dissolved). 1 cup hickory nuts, chopped. \ cup candied cherries shredded. Beat eggs stiff ; beat sugar into eggs ; scatter nuts and cherries over the beaten eggs ; then pour in gelatine and beat until it stiffens. Put into paper-lined molds by spoon- fuls. Serve in slices with whipped cream. Keo Jordan. BLANC MANGE NUT SUNDAE 1 pint of sweet milk, 2 tablespoons corn-starch. boiling. A pinch of salt. 1 tablespoon sugar. Cook until it thickens. Pour into molds. Sauce : 1 square of chocolate. 1 pint of water, f cup of sugar. Boil until thickened. Turn pudding out of molds, sprinkle with nuts, and pour sauce over it. Adeline B. Stratton. (183) 184 GOOD THINGS TO EAT CARAMEL PUDDING 3 cups milk. L 2 tablespoons corn-starch. 2 eggs. j cup sugar. 1 cup nuts. 1 cup caramel sugar. Beat eggs, add corn-starch dissolved in milk ; add milk, scalded ; boil until thickened in double boiler. After tak- ing from fire, add the caramel sugar and nut meats. Serve with whipped cream. To make caramel sugar, melt one cup of granulated sugar in hot frying-pan until all is dissolved. Mrs. Allee. CHARLOTTE RUSSE ^ package gelatine. 3 tablespoons cold water. h pint hot milk. \ teaspoon sugar. 3 eggs, \ pint cream. \ teaspoon flavoring. Dissolve gelatine in cold water ; pour over it the hot milk ; stir well ; add sugar ; egg yolks, beat, strain ; cool, and add whipped cream, beaten whites of eggs, and flavor- ing. Pour in mold lined with slices of sponge cake, and put on ice. Serve in sherbet glasses, garnished with cream and candied cherries. Helen E. Miner. CHOCOLATE PUDDING 3 tablespoons of flour. \ cup grated chocolate, f cup sugar. 2 cups milk. Vanilla. Mix flour with enough milk to make a smooth paste. Mix with milk, sugar and chocolate, and cook in double boiler until thick. When done, take from fire and add vanilla to taste. Pour into molds, and cool. Serve with whipped, cream that has been sweetened a little. Mrs. R. Y. Jones. FIRST I'llKSHYTEIUA.X (III III II COOK HOOK is:. CHOCOLATE PUDDING 1 pint sweet milk. \ cup sugar. 1 heaping' tablespoon flour. 1 heaping tablespoon choco- late. Cook until it thickens; flavor to taste, turn into mold. Serve with cream and sugar. Mrs. F. F. Prigg. CREAM PUDDING 1 pint of cream whipped 1 cup powdered sugar." stiff. Whites of L 2 eggs, beaten j box gelatine. stiff. 1 small can pineapple. Cover gelatine with a little cold water; let stand half an hour; then set bowl over boiling water until gelatine is melted. Add the sugar to the cream; fold in whites of eggs ; then add other ingredients. Beat thoroughly ; set on ice. When turned out of mold, put candied cherries on top. Mrs. Charles Hood. CRUMB TOTE 6 eggs. \ lb. sugar. | lb. dates. \ lb. walnuts. 1 tablespoon bread-crumbs. \ teaspoon cream tartar. Hake in flat pan ; serve cold with whipped cream. Mrs. Florence Smith. DATE PUDDING 1 11). dates. 1 cup nuts. .'} teaspoons flour. 1 teaspoon baking powder. g eggs. \ cup sugar. Grind dates, mix flour and baking powder, and sprinkle over dates; add egg-yolks and sugar beaten together. 186 GOOD THINGS TO EAT j Whites of eggs beaten stiff. Bake half-hour in slow oven. Serve cold with whipped cream. Jessie Handy Gray. FAIRY PUDDING 1 glass jelly (currant good). 1 cup boiling water. 2 tablespoons corn-starch. | cup cold water. 2 egg whites. Put hot water and jelly on fire, stir till jelly dissolves ; when boiling, stir in the corn-starch mixed with cold water. When thick, let simmer 10 minutes. Put in dish to cool. Beat with egg-beater, and add the beaten whites of eggs. Put in molds to set. Mrs. Garland Craig. FIG PUDDING | lb. figs. 1 cup sugar. 1| cups water. 1 scant tablespoon gelatine. 1 pint cream. 1 teaspoon vanilla. ■ Grind figs and stew with sugar and water until tender; add gelatine which has been dissolved in a little cold water. Stir occasionally while cooling. When cool, stir into whipped cream and add vanilla. Can be served with a spoonful of whipped cream on top if desired. Will serve about fifteen people. Mrs. John Fontron, McPherson, Kas. GINGER FIG PUDDING h lb. crystalized ginger. ( 1| lbs. figs. 2 cups granulated sugar. 5 cups water. \ box gelatine. A pinch of powdered ginger. Cut figs and ginger small. Let simmer in water on back of stove two hours. Add sugar and powdered ginger. FIRST PRESBYTERIAN CHURCH COOK HOOK L87 Dissolve gelatine in cold water ; add the hot fig mixture ; pour into mold, and serve cold with whipped cream. Mrs. Alma Sawyer. Kansas City, Mo. JELL-O WITH FRUIT Dissolve one package of Jell-O, any flavor, in a pint of boiling water. Pour into a bowl or mold. Just as Jell-0 is beginning to set, arrange in it, with the aid of a fork, sliced oranges and bananas, or peaches and strawberries, or cherries and currants, or any other fruit that may be preferred for the purpose. Be sure to use Jell-O, with the name Jell-0 in big, red letters on the package. ICE-CREAM CUSTARD 3 eggs, yolks. 1 pint of milk. Sugar to taste. Vanilla. Make a custard of these, and let it become ice-cold be- fore using. Taking a deep sherbet cup, fill one-third full of custard ; cover w r ith ice-cream, and cap all with whipped cream. A candied cherry on top adds to beauty of dish. Mrs. D. E. Richards. LEMON JELLY Soak one. envelope of PLYMOUTH ROCK PHOS- PHATED GRANULATED GELATINE in one-half pint cold water three to five minutes ; add one pint of hot water, three-fourths cup of sugar (or more if wanted sweeter) and stir until it is dissolved. Flavor with extract of lemon to taste. Set on ice until hard and ready to serve. 188 GOOD THINGS TO EAT MACAROON PUDDING 1 tablespoon of gelatine. \ cup of cold water. 2 cups of scalding milk. 3 eggs. \ cup of sugar. \ teaspoon of salt. 1 cup chopped macaroons. 1 teaspoon vanilla. Soak gelatine in cold water. Make a custard of milk, sugar, salt and yolk of eggs. Then add gelatine to hot custard. When cool, add macaroons and vanilla; cover with beaten whites of eggs and brown in oven. Serve with whipped cream. Margaret McCandless. MARSHMALLOW CREAM DESSERT § tablespoon gran, gelatine, f teaspoon salt. 3 egg whites. f cup sugar. Flavoring. Dissolve gelatine in half-cup cold water ; fill cup with hot water ; have gelatine thoroughly dissolved. Beat eggs not too stiff; add salt, sugar (a little at a time), and gela- tine. Beat 10 or 15 minutes. Divide in three parts, or as many colors as you wish to have. Pour all in one mold, and sprinkle chopped nuts between layers. Serve with whipped cream. Gurtha Gary Harris. MARSHMALLOW PUDDING 1 cup sugar. 3 egg whites. 2 teaspoons gelatine. \ cup hot water. Pinch salt. Add the sugar gradually to the beaten eggs. Dissolve gelatine in hot water. Sauce: Yolks of eggs. 2 tablespoons sugar. 1 cup hot milk. Mrs. W. W. ^U'illim. FIRST PRESBYTERIAN CHURCH COOK BOOK L89 MARSHMALLOW PUDDING 1 pint rich cream. \ cup candied cherries. 1 11). marshmallows: 1 cup walnut meats. Cut marshmallows, cherries and nuts in small pieces. Whip cream; sweeten to taste; flavor with vanilla; add the other ingredients, and let stand an hour or so in a cool place. Mrs. (). A. Peterson. MARSHMALLOW PUDDING 4 egg whites. 1 tablespoon gelatine. 1 cup of hot water. 1| cups of sugar. h lb. English walnuts. 1 can shredded pineapple. Dissolve gelatine in hot water; add sugar, and beat half-hour. Beat eggs stiff; mix all. Serve with whipped cream. Mrs. F. Vincent. MARSHMALLOW DESSERT 1 lb. marshmallows. \ cup of cold water. \ cup of chopped nuts. \ cup chopped pineapple. A few red cherries. Place marshmallows in double boiler with cold water, and dissolve ; when dissolved, remove from stove, and beat ; then add nuts, pineapple and cherries ; set to cool, and serve with whipped cream. Junia M. Scheble. NYE 14 prunes. I cup of sugar. 5 egg whites. Cook prunes. When cold, remove pits ; crack the latter. put kernels with rest of prunes, and chop fine. Then add 190 GOOD THINGS TO EAT to this the well-beaten eggs and sugar. Bake about 30 minutes. Serve cold with whipped cream. Mrs. A. E. Elliott. ORANGE CREAM \ cup orange juice. \ cup sugar. % egg yolks. | package gelatine. \ cup cold water. 1 cup cream. Soften gelatine in water. Heat orange juice and sugar. Stir in beaten yolks of eggs, and cook over water until thickened/ Add gelatine, and strain into cream. Turn into mold, and serve when ice-cold. May Mathews. ORANGE JELLY Soak one envelope of PLYMOUTH ROCK PHOS- PHATE D GRANULATED GELATINE in one-half pint of cold water three to five minutes ; add one pint of hot water, three-fourths cup of sugar (or more if wanted sweeter) and stir until all is dissolved. Flavor with extract of orange to taste. Set on ice until hard and ready to serve. In a similar manner other flavored jellies may be made, using extracts of raspberry, pineapple, strawberry, etc. In serving, cut the jelly across and across, breaking it up into crystals and piling lightly in glass dishes. OLD-FASHIONED FLOAT (! eggs. 1 quart milk. Small pinch salt. Sugar to taste. Beat yolks of eggs, and strain; add to milk, sugar and salt ; place in a double boiler, or if on the stove in a single FIRST PRESBYTERIAN CHURCH COOK HOOK I'.H pan must be watched and stirred constantly. When it boils, remove, and flavor with lemon. Pour into a dish that has a top. Heat the egg whites stilt'; sweeten and flavor; put by spoonfuls on top of hot custard. Put on cover. Let stand in pan of cold water to cool ; then place on ice. PINEAPPLE PUDDING Pour a small can of sliced pineapple' in a cake dish. Make a sponge cake or mock angel food and pour this over the pineapple. Bake in a moderate oven. Serve hot with a sauce or cold with whipped cream. Mrs. Jonas E. Geyer. PINEAPPLE CREAM 1 can pineapple, or 1 pint shredded pineapple. \ lb. sugar. 1 oz. gelatine. 3 eggs (whites). 1 pint cream. Bring pineapple to a boil with sugar; strain over gela- tine which has been dissolved in just enough water to cover it. When cool but not yet formed, stir in beaten eggs and imwhipped cream. Pour into mold and set on. ice to cool. When canned shredded pineapple is used, do not add sugar. Mrs. W. P. Kixkle. A PINEAPPLE DELICACY 1 pineapple. 3 egg whites. 3 tablespoons of powdered L 2 teaspoons orange juice, sugar. 1 pint cream. Grate pineapple and spread on a sieve to drain. Beat the eggs to a froth, and add the sugar to them gradually. Beat until stiff, and flavor with orange. Whip cream and 192 GOOD THINGS TO EAT stir or fold it a little at a time into the egg and sugar mix- ture. Add the grated pineapple a little at a time, and serve in punch glasses or custard cups, with fresh maca- roons. Serve very cold. Mrs. Jonas E. Geyer. PINEAPPLE TAPIOCA 1 cup minute tapioca. § cup shredded pineapple. \ cup pineapple juice. \ cup water. 1^ cups of sugar:* 2 lemons. 2 egg whites. Cook slowly until nearly clear the pineapple, tapioca, lemon and pineapple juice, water and sugar. When cold, add the stiffly beaten eggs. Serve either with whipped cream or custard sauce. Mrs. E. Morgan. PINEAPPLE SPONGE 1 package gelatine. 1 cup sugar. 1 cup water. 1 can shredded pineapple. 1 pint cream. Soak gelatine in as little water as possible. Boil water and sugar to a thick syrup ; add dissolved gelatine ; stir well, and add pineapple. Place on ice, and when it begins to thicken stir in whipped cream and pour into a brick- shaped mold. To serve, cut in slices as one cuts brick ice-cream. Mrs. E. E. Ellsworth. PINEAPPLE TAPIOCA | cup of pearl tapioca. \ cup cold water. 1 large lemon. 1 small can sliced pineapple. 1 cup sugar. 2 egg whites. Soak tapioca over- night. In the morning, drain, and add the water, juice of lemon, pineapple shredded, with its FIRST PRESBYTERIAN CUincif COOK BOOK L93 juice and sugar. Boil all slowly, stirring gently so the tapioca will remain whole. Boil until almost clear, then fold in carefully beaten whites of eggs. Serve cold with whipped cream. Mrs. V. M. Wiley. PRUNE PUDDING 1 envelope gelatine. i cup cold water. o 11). prunes. f cup sugar. 5 egg whites. Put gelatine in cold water; when soft, set cup in hot water until dissolved. Cook prunes until tender; take out pits; chop not too fine; add sugar. Keep the prunes warm; add gelatine. Have whites beaten very stiff; stir into prunes. Pour into mold set on ice to harden. Serve with whipped cream. Adeline D. Wood. PRUNE PUDDING t cup of prunes. | cup sugar. :> eggs, whites. 1 cup tapioca. I se cooked, pitted and chopped prunes ; add sugar, stiffly beaten eggs and tapioca which has been soaked; bake half-hour. When cold, cover with whipped cream. Mrs. W. H. Taylor. LEMON JELL-O WHIP WITH PRUNES (Marion Harland's Recipe.) Dissolve one package of Lemon Jell-0 in a pint of boil- ing water and set it aside until it begins to thicken. Then beat with an egg-beater until it reaches the consistency of whipped cream. Stir in one cup of chopped prunes, which have been stewed until very tender. Very much better if one cup of whipped cream is added. Turn into mold to 194 GOOD THINGS TO EA T harden. Add more sugar to the water in which they were cooked, and boil this down to a thick syrup. When cold, pour it about the base of the dessert, after you have turned this out, and arrange whole prunes as a garnish. Be sure to use Jell-O, with the name Jell-0 in big, red letters on the package. SNOW PUDDING Soak one envelope of PLYMOUTH ROCK PHOS- PHATED GRANULATED GELATINE in one-half pint of cold water three to five minutes ; add one pint of hot water to dissolve, one cup of sugar, and one teaspoonful of lemon or other flavoring extract ; stir until sugar is dis- solved. Pour into a very shallow dish and set on ice until ft slightly jells or thickens ; beat to a stiff froth the whites of two eggs and a pinch of salt; beat in the gelatine until light and frothy and set back on the ice until ready to serve. Sauce : Beat the yolks of the eggs with a cup of sugar and two teaspoonfuls of corn-starch ; scald one pint of milk and turn it into the yolks ; heat until it thickens, stirring all the time ; add vanilla and pinch of stilt and let it cool. SNOW PUDDING 2 tablespoons gelatine. 1 cup sugar. 2 egg whites. 1 teaspoon vanilla. 1 cup boiling water. Let gelatine soak half-hour in cold water; pour over it the boiling water; add sugar, and stir until dissolved ; add the lemon juice, and strain. Set in a cold place. When cold, whip until white as snow; beat the whites of eggs to FIRST PRESBYTERIAN CHURCH COOK HOOK 195 a stiff froth and stir them in. Put in molds, and set in cool place to harden. Mrs. Petro. TAPIOCA PUDDING 1 pint milk. \\ tablespoons tapioca. :'> tablespoons sugar. 2 eggs. Pinch of salt. Lump of butter. Boil milk, tapioca, salt and butter in a double boiler for fifteen minutes. When cool, add beaten yolks of eggs and sugar. Pour in pan and cover with beaten whites of eggs and two and one-half teaspoons of sugar. Add nut meats, and brown in oven. Mrs. A. D. Raffington. TAPIOCA PUDDING WITH PINEAPPLE 1 cup of tapioca. 1 can pineapple. l 2 cups sugar. 3 egg whites. Juice of 2 lemons. Soak the tapioca over night in enough water to cover it. In the morning add water, and cook slowly until transpar- ent. Add the lemon-juice and pineapple, and beat the whites of the eggs in slowly. Dressing for Pudding : 3 cups milk. 3 egg yolks. \% cups sugar. Lemon flavoring. 1 large tablespoon corn-starch. Heat the milk in a double boiler, after which add the other ingredients. Rachel M. Rea. THE POPULAR JELL-O RECIPE Dissolve one package of Jell-O, any flavor, in a pint of boiling water. Pour into a mold, and put in a cold place to harden. When set, turn out on a plate. 196 GOOD THINGS TO EAT Be sure to use Jell-O, with the name Jell-0 in big, red letters on the package. WATER PUDDING 4 tablespoons of eorn-starch. 1 pint boiling water. 1 cup sugar. 1 lemon. 3 egg whites. Moisten corn-starch with cold water ; pour boiling water over this, and cook about ten minutes. Take from fire and add sugar, juice, and grated rind of lemon. Pour while hot over beaten whites of eggs. Mix, and set away to cool. Serve with vanilla custard sauce, using egg-yolks. Mrs. J. S. Blayney. WHIPPED CREAM LOAF 2 lb. blanched almonds. 1 rounded tablespoon of gela- \ dozen macaroons. tine. J cup of cold water. \ cup of boiling water. 1 cup of sugar. 1 pint cream. 1 dozen candied cherries. Chip macaroons, cherries, and almonds ; set aside. Dis- solve gelatine in cold water; add boiling water and sugar; stir until dissolved ; set aside to cool. Whip cream stiff ; add gelatine and fruit beaten until thoroughly mixed ; flavor with vanilla, and pour into mold; set on ice. When cold, cut in slices and serve. Mrs. W. H. Taylor. FRESH, RIPE, TART FRUIT. Pare, quarter or slice one-half dozen pears, peaches or other soft fruit, sprinkle with sugar and set to one side. Soak one envelope of PLYMOUTH ROCK PHOSPHATED GRANULATED GELATINE in one-half pint of cold FIRST PRESBYTERIAN CHURCH COOK HOOK 197 water three to five minutes, add one-halt' pint of boiling water to dissolve the gelatine, add one cup of sugar and then the fruit. Set on ice to harden, etc. With pink gel- atine very attractive. All kinds of fruit, fresh, canned or preserved, can be used with this. Serve with sugar and cream. America's Most Famous Dessert No cooking — no work, when you make JELL-O Desserts. All that is required to make one is a ten-cent package of JELL-Q and a pint of boiling water. Seven Delightful Flavors : Lemon, Orange, Strawberry, Raspberry, Cheny, Peach, Chocolate. Frappes, sherbets, souffles, charlottes, salads, puddings, plain Jell-0 desserts, fruited Jell-O desserts — almost everything conceivable that is good for dessrrt — can be made of Jell-O. Be sure to get the Jell-O package with the word Jell-O in big red letters. If the word Jell-O is not on the package it isn't JELL-O. All grocers sell Jell-O, 10c. a package. The price never goes up. Send to us for our beautiful recipe book. It is free. THE GENESEE PURE FOOD CO., Le Roy, N. Y., and Bridgeburg, Can. Frozen Desserts CARAMEL ICE-CREAM 4 whole eggs. 1 cup white sugar. 1 cup light brown sugar. 2 quarts milk. 1 pint cream (either sour or h cup flour. sweet). Beat eggs, white sugar and flour to a cream. Put one quart of milk in double boiler ; add mixture to make a custard. Burn brown sugar ; mix with custard. When cool and ready to freeze, add remainder of milk and cream. Mapleine may be used as flavoring if desired. Mrs. Guy C. Glascock. CHOCOLATE ICE-CREAM 2 eggs. 1| cups sugar. 1 tablespoon flour. 1 tablespoon chocolate. 1 pint milk. 1^ pints cream. Vanilla. Cook eggs, flour, chocolate and sugar with milk ; then add cream and flavoring, and freeze. Mrs. Lucile Prigg Eichhorn. THE EASY WAY TO MAKE ICE-CREAM Use one quart of milk for a package of Jell-0 Ice Cream Powder. Pour the contents of a package of Jell-0 Ice Cream Powder in a dish. Pour on it one cup of milk, and stir to a thick smooth paste to avoid lumps. Add the rest of the quart of milk, stir until thoroughly dissolved, and freeze. (199) 200 GOOD THINGS TO EAT CRANBERRY ICE 3 quarts cranberries. 6 lemons. h gallon water. Boil cranberries in water until tender. Strain through sieve to get all of the pulp, but hold back skins. Add the juice of lemons and sugar to make not very sweet. Freeze, and pack until ready to serve. Serve with meats. Lucy E. Leidigh. CRANBERRY SHERBET 1 quart cranberries. 1 pint water. 1| cups of sugar. 2 lemons. Cook cranberries and water ; run through sieve ; add sugar and juice of lemons. Freeze. Makes a pretty and tasty side dish for a luncheon or cold supper. Mrs. Garland Craig. FROZEN PECAN PUDDING 12 stale macaroons. 1 pint cream. | cup pecan meats. Sugar. Whip cream stiff and mix lightly with macaroons which have been rolled ; add ground nut meats ; sweeten to taste. Put in mold, and pack in ice and salt for four hours. May Mathews. FROZEN FIG PUDDING 1 pint milk. 1 tablespoon corn-starch 3 tablespoons sugar. heaped. 3 eggs. 1 cup water. Cook to a custard : 1 cup of figs. 1 cup sugar. Cook to a preserve. ^Vl^en these are cold, mix and add one pint whipped cream, and freeze. Mrs. Florence Smith. FIRST PRESBYTERIAN CHURCH COOK Iumk 201 GREEN GAGE CREAM 1 can green-gage plums. 1 quart water. 1 pint sugar. 1 quart cream. Remove pits from fruit, and mash well; add juice. Make a syrup of sugar and water; to this add fruit, and freeze. When nearly frozen, add cream. Mas. Margaret Mayberger. GRAPE FREEZE 1 pint cream. 1 cup grape juice. Juice of 1 lemon. 1 cup sugar. Mix all together, and freeze in three parts ice to one part salt. Margaret McCandless. MAPLE MOUSSE 2 cups of maple syrup 5) eggs, yolks. (scant). l 2 eggs, whites. 3 pints of cream. Beat together egg-yolks and syrup ; cook in double boiler until it thickens ; then set aside to cool. Whip cream and the whites of two eggs well beaten. Mix all; put in freezer; let stand three or four hours, turning often. This makes three quarts when frozen. Inez Winchester. MAPLE MOUSSE 4 eggs (yolks). 1 cup maple syrup. 5 macaroons. A few almonds. 1 quart cream. Beat yolks of eggs ; pour over them boiling maple syrup, and whip until cold; add rolled macaroons and almonds, blanched and chopped; lastly, whipped cream. Put in freezer well packed, and let stand three or four hours. Xklle Hoaglaxd. 202 GOOD THINGS TO EAT MAPLE PARFAIT 1 cup maple sugar. 4 eggs. \ pint cream. Beat yolks of eggs well ; add sugar, and cook until it thickens a little. Beat thoroughly; add beaten whites and cream whipped. Beat all together, and pack in ice. Mrs. Mamie Prigg Burris, Chicago, 111. MARSHMALLOW PUDDING \ lb. marshmallows. \ cup candied cherries. \ cup nuts. 1 cup whipped cream. 2 tablespoons powdered 1 teaspoon vanilla, sugar mixed with cream. Pack, and freeze four hours. Do not turn. This will serve six. Inez Winchester. ORANGE SHERBET Soak one tablespoonful of PLYMOUTH ROCK PHOS- PHATED GRANULATED GELATINE in one-half pint cold water three to five minutes. Add one-half pint of hot water, one cup sugar (or sweeten to taste), stir until dis- solved. Add one cup cold water, juice of four oranges. Strain and freeze in usual manner. PEACH ICE-CREAM 1 quart ripe peaches. 1 quart sugar. 1 quart unskimmed milk. 1 quart rich cream. Pare peaches and put through a food-grinder ; add sugar, and stir frequently until dissolved ; then slowly stir in milk and cream mixed, and freeze immediately. Strawberries may be used in the same way for straw- berry cream. Mrs. E. S. Handy. FIRST PRESBYTERIAN CHURCH COOK BOOK 203 PEACH DELICACY 1| quarts crushed peaches. 1 pint sugar. 1 pint water. 2 egg whites beaten stiff. Boil water and sugar to make thick syrup ; let cool, and add peaches, then freeze. Mrs. Sawyer. PINEAPPLE SHERBET 1 can grated pineapple. 3 large lemons. 2 oranges. 2 pints sugar. 1 pint water. 3 eggs (whites). Make a syrup of sugar and water; add pineapple, and juice of oranges and lemons ; pour in freezer, and fill with water until freezer is three-quarters full. After it begins to freeze, add the beaten eggs. This makes one gallon. Mrs. W. A. Scothorn. PINEAPPLE SHERBET 4 oranges. 4> lemons. 1 can grated pineapple 2 cups sugar. 3 eggs (whites) . Make syrup of sugar ; when cool, add enough water to make one gallon ; add juice of oranges and lemons ; add pineapple. When partly frozen, add whites of eggs beaten. Mrs. John C. Krous. RASPBERRY WATER ICE 3 pints of raspberry juice. 1 lb. pulverized sugar. 1 lemon. Press raspberries through a fine sieve until desired amount of juice is obtained ; add juice of lemon, sugar, and freeze. Mrs. Lauderdale. 20 \ GOOD THINGS TO EAT RED RASPBERRY CREAM 2 quarts of berries. 2 oranges. 1 lemon. 2 cups sugar. 1 pint thick sweet cream. 4 eggs, whites. To the juice of berries, oranges and lemons, add sugar, and put in freezer; turn slowly for ten minutes or until it begins to stiffen well ; then add cream and beaten eggs, and finish freezing. Ruth Astle. RUTLAND MAPLE CREAM 1 good pint sweet milk. 1 pint cream. 1 cup of sugar. 2 eggs. 1 teaspoon gelatine. § cup of maple syrup. ^ cup of English walnuts. 1 teaspoon vanilla. Beat the whites of eggs separately. Cut nuts fine. This amount when frozen makes two quarts. Mrs. Ryker. SHERBET For one gallon sherbet : 6 lemons. oranges. 6 bananas. (> cups sugar. 6 cups water. 1 small can pineapple. Mary Irwin Davidson. STRAWBERRY PARFAIT % tablespoons gelatine. 1 gill boiling water. \\ cups sugar. 1 pint cream. 1 heapingcup of strawberries. Soak gelatine in just enough cold water to cover it ; when soft, add boiling water and put over the fire, stirring until dissolved; then add cup of sugar. As soon as this FIRST PRESBYTERIAN CHURCH COOK BOOK 205 is melted, take from the fire and strain. When cool, heat in cream whipped. Mash strawberries with half-cup sugar, and beat lightly into above mixture. Pack in freezer, nsing lots of salt, and let stand four hours. Mrs. R. C. Whiteside. STRAWBERRY ICE CREAM 1 pint ripe strawberries. 1 pint cream. \ lb. sugar. Rub strawberries through a sieve ; add cream and sugar, and freeze. If more is wanted, double the quantity. Mrs. Wm. R. Pennington. FIVE THREES ICE 3 bananas. 3 oranges. 3 lemons. 3 cups of water. 3 cups sugar. Slice bananas; add juice of oranges and lemons, sugar and water ; pour in freezer, and freeze. Mrs. Geo. S. Allee. SIX THREES 3 lemons. 3 oranges. 3 bananas. 3 cups sugar. 3 cups cream. 3 cups water. Mash the bananas ; mix all together, and freeze. This makes nearly three quarts. Mrs. A. R. Scheble. Fruits and Jellies To make perfect jelly requires the skill of an expert, and in jelly-making there are more chances of possible failure than in any other branch of preserving. A little knowledge of the cause of "jellying" and of the underlying principles will be welcomed by the novice. All fruits will not of themselves make jelly. Some because they have too much or not enough acid, others because they lack a substance known as pectin. This pectin very much resembles ordi- nary gelatine. To "jelly," therefore, a fruit must con- tain pectin and sufficient acid. Sweet apples, pears, peaches contain pectin but not enough acid. Sour cherries contain too much acid and not enough pectin. To make jelly of these fruits they must be mixed in their juices with other fruits supplying their lack, or with acid or pectin obtained for the purpose. Thus, to make jelly of pears or sweet apples without adding other fruit juice one must add tartaric or citric acid in the form obtainable from the drug- gist. The exact proportions for use cannot be given, be- cause it will depend upon the natural proportions of the juice. It is best to use a teaspoonful of tartaric acid to each quart of juice, allowing it to dissolve before testing. When it is found that this amount does not give a tartness equal to fruit like sour apples, more can be added. When it is desired to make jelly from fruits like sour cherries, lacking pectin, and it is not desired to add the juice of oilier fruits, then pectin may be obtained from the peels (206) FIRST PRESBYTERIAN CHURCH COOK HOOK 207 of oranges or lemons. According to X. E. Goldthwaite, of the University of Illinois, the following methods of ob- taining pectin is used: Peel oft' the outer yellow skin of oranges or lemons; the white inner skin is then taken and ground through a food-chopper or cut fine. It is Mien soaked for twenty-four hours in water enough to cover it, and finally eooked slowly for several hours, and the juice is then drained off and used with fruit juice lacking pectin. Orange and lemon peels may be saved as used, and kept for this purpose. Sometimes we cannot tell if juice con- tains pectin, and in such cases Dr. Goldthwaite recommends the following test: "A few tablespoonfuls of the fruit juice is mixed with an equal portion of grain alcohol; on cooling, the pectin will settle out in a gelatinous mass so that it can be lifted out with a spoon." This test should be tried with juice from fruit that is known to jelly easily, as crab-apples, and also with that which does not, as sour cherries, and these two tests will govern one in determin- ing the jelly qualities of others. Fruits are cooked so that the juice may contain the pectin, then the juice containing both pectin and acid is cooked with sugar in order to make the jelly. Sugar is not absolutely necessary to the process, but improves the flavor and hastens the process. Fruits containing much pectin will require but little cooking. Too much sugar should be avoided, for that will make sugar crystals forming in the jelly or it will make it soft and "runny." Too long cooking makes ropy jelly. Often, cream of tartar crystals form in grape jelly. This may be prevented by canning the grapes for some time. When the grapes are cooked several times, crystals do not form. Here are the points to be scored in jelly : 203 GOOD THINGS TO EAT The jelly should not be a syrup nor taffy, but should hold its shape. The jelly should shake or tremble, yet should cut clearly. The natural taste of the juice of the fruit should remain. The combinations of materials should be proper. The jelly should be entirely free from crystals, or parti- cles or solid materials, not cloudy. Only natural colors produced by use of fruits are al- lowed. The method of excluding organisms is here referred to. The cleanliness, care and state of preservation are im- portant. There are many ways of canning and preserving. The chief difference lying in the fact that success in canning de- pends upon sterilization. This is accomplished by two processes : First, all germs present must be killed ; second, all others must be kept out. In preserving, so much sugar is used that bacteria cannot work actively in the mixture, hence sterilization is not a necessary factor. When done, the finished product, whether canned fruit, vegetables or preserves, should conform to the following rules : The natural taste of fruit should be evident. The combination of materials should be pleasing. The natural shape should be preserved. The pieces should be of uniform size. The natural color should be maintained as nearly as pos- sible. No coloring matter should be added other than fruit gives. There should be no loss of space, yet fruit should not be crushed together, and should present an attractive and j (leasing appearance. Method of preservation. FIRST PRESBYTERIAN CHURCH COOK HOOK 209 The contents must be free from action of yeasts, moulds or bacteria. The jar should he clean and air-tight. (By Frances L. Brown, head of the Department of Home Economics Extension Division, K. S. A. C.) TO CAN FRUIT WITHOUT COOKING Fill your clean glass cans just as full of cold fruit or to- matoes as you can without mashing the fruit — berries, peaches, or plums. Have hot syrup made by boiling — ■ Three cups sugar to a little more than one cup water. Set your can of fruit in pan one-third full of warm water, and fill the jar with hot syrup. Put on the rubbers, and screw the lids on tight. Put a layer of paper in bottom of wash-boiler, lay the cans down on their sides, and put in as many cans as boiler will hold. Fill the boiler with boil- ing water. If you have the cans lying down, they will not break. Cover with plenty of old carpet or rugs, and let stand over night, or until the water in boiler is cold, when the fruit will be ready to put away. Slice tomatoes, pack solid, and do not add any water, as they will be juicy enough. Mrs. Laura A. Sinclair. APPLE JELLY 3 cups of juice. 1| cups of sugar. Wash and cut apples in half. Cook thoroughly, using plenty of water. Pour in bag, and drain over jar. While juice is hot, put on stove, and boil five minutes. Measure and add sugar; boil until it jellies. This gives better re- sults to cook a small amount at a time and use Winesap apples. Mrs. A. D. Krous. 210 GOOD THINGS TO EAT APRICOT AND PINEAPPLE JAM To apricot jam made in the usual way, add one can of pineapple to every two or three quarts of apricot. Use the pineapple juice instead of water in cooking the apricots. Then add the pineapple cut into small pieces. This is a delicious combination of fruits. Mrs. Charles Greenlee. PINEAPPLE JAM Cut the pineapple in small pieces and cook in water until tender ; then drain. Make a syrup of three-quarters pound of sugar to each pound of fruit. Make the syrup with a little of the water in which the pineapple was cooked. Add the pineapple, and boil ten minutes, stirring all the time. Lulu Stallman. CRANBERRY JELLY 1 qt. cranberries. 1 pt. water. 4 tart apples. 1 lb. sugar. Cook apples and berries with water for twenty minutes. Put through sieve ; add sugar, and boil five minutes. Zoa R. Chase. CRANBERRY JELLY 2 quarts cranberries. 1 quart of water. Cook until fruit is tender, and strain through a thin cloth. Heat the juice, and to each pint add three-quarters pound granulated sugar, and stir until dissolved, but do not boil. Mrs. Geo. S. Bentley. CRANBERRIES THAT WILL JELLY 4 cups cranberries. L Z cups sugar. 1 cup cold water. Put them all on together, and let come to a good boil; FIRST PRESBYTERIAN CHURCH COOK HOOK 211 then let them simmer 15 minutes. If desired, put through colander while still warm, to remove the skins. Mrs. O. A. Peterson. GRAPE CONSERVE 5 lbs. of grapes. h lb. English walnuts. 2 lbs. raisins. 3 oranges. 4 lbs. granulated sugar. Remove the pulp of grapes, cook, and take out seeds ; chop raisins and nuts ; add the grated rind and juice of oranges and sugar. Cook until quite thick. Mrs. Jed Burns. PLUM CONSERVE 1 basket (.5 lbs.) blue plums. 1 lb. seeded raisins. 3 oranges. 5 lbs. of sugar. Use rind of one orange and pulp of all. Put all through the food-grinder; add sugar, and cook slowly until it thickens. A pound of chopped English walnuts may be added just before removing from the fire. Mrs. O. A. Peterson. PLUM CONSERVE 1 box plums. 1 lemon. 1 small can pineapple. 1 lb. English walnuts. 1 lb. seedless raisins. 3 lbs. sugar. 1 orange. Stew plums ; remove seeds ; cut lemon and orange in small dice. Chop nuts. Add raisins and sugar, and cook down like preserves. Miss Mattie Fruit. Great Bend, Kans. 212 GOOD THINGS TO EAT RHUBARB CONSERVE 3 pints of rhubarb. 3 pints sugar. 3 oranges (4 if small). 1 lb. English walnuts. Cut rhubarb fine ; grind pulp and rind of oranges ; add sugar, and boil until it jellies. Break nuts in small pieces, and add just before taking from stove. Mrs. Frank Faris, Guymon, Okla. GINGER PEARS 8 lbs. of chipped pears. \ lb. broken ginger root. 6 lbs. sugar. 1 cup of water. Put in preserving-kettle, and simmer four hours or until red and clear. Use hard pears. Lucy E. Leidigh. ORANGE MARMALADE (Canadian) 8 oranges. 4 lemons. 4 quarts of water. 11 lbs. granulated sugar. Slice fruit thin with rind ; add water, and let stand over night. Boil one hour; add sugar, and boil until it jells. Mrs. Hugh T. Kerr. ORANGE MARMALADE 12 oranges. 5 lemons. First day : slice fruit thin, using all but the ends ; weigh, and for every pound of fruit add a quart of water ; set away twenty-four hours. Second day : Cook fruit until you can pierce with a broom splint. Set away twenty-four hours. Third day : Weigh, and for every pound of fruit add a pound of sugar. Cook slowly until it jells. Mrs. Emma Gillett Wasson. FIRST PRESBYTERIAN CHURCH COOK ROOK 213 ORANGE MARMALADE 2 oranges sliced thin. 2 lemons, sliced thin. Pulp of one grape fruit. Add twice as much water as fruit, and let stand until the next day. Put over fire, and cook twenty minutes. Then measure, and add an equal amount of granulated sugar. Boil about twenty minutes longer, or until it will jell. Stella Gabrielson. ORANGE MARMALADE 6 navel oranges. 8 good-sized lemons. Cut off thick ends of oranges and throw away. Halve, quarter and cut oranges in thin slices. To each pound of sliced fruit, add 3 pints of cold water. Let stand uncovered over night. Put over fire, and let boil 45 minutes. Take off fire, and let stand another 24 hours. Weigh again, and to each pound of fruit add 1 pound of sugar and the juice of lemons ; also add an extra pint of water. Boil 45 min- utes, when it will be ready for the glasses. Mrs. L. M. Fall, Los Angeles, Calif. QUINCE HONEY 5 large quinces. 5 lbs. granulated sugar. 1 pint boiling water. Pare and grate quinces. Place sugar in granite saucepan ; add water, and stir until dissolved ; add quinces. Cook slowly for 15 or 20 minutes. If cooked too long, will have a reddish color; if cooked just long enough, it is the color of honey. Turn into jelly glasses, let cool, then cover. Mrs. F. H. Stallmax. 214 dOOD THINGS TO EAT PEACH PICKLES 1 lb. peaches. J lb. sugar. \ pint of vinegar. Peel peaches; while syrup is clarifying, put into each peach four cloves. When syrup is ready, put peaches in a few at a time, and cook not too soft. Place in jars, and pour syrup over them. In a few days pour off syrup and scald syrup again. Pour over the peaches, and seal while very hot. Mrs. C. M. Branch. PEAR AND QUINCE PRESERVES 1 peck of pears. 3 or 4 quinces. 1 lb. sugar to 1 lb. of cooked fruit. ' Peel and core fruit ; slice lengthwise in thin slices. Cook each fruit separately in just enough water to cover. When clear, drain, saving juices for syrup. Make syrup, and when it begins to thicken add fruits and cook two or three hours, or until preserves are as thick as desired. Nell Hoagland. SPICED APPLES 2 gallons peeled and quar- 1 quart vinegar. tered apples. 2 teaspoons whole cloves. 3 quarts sugar. 4 teaspoons whole cinnamon. Bring vinegar and sugar to a boil ; add apples ; cook until tender ; lift out ; add spice to syrup ; bring to boil again, and pour over fruit. Let stand twenty-four hours ; bring to boil again, and seal. Mrs. Eliza M. Schermerhorn. SUNSHINE CHERRIES 3 pints cherries. \\ pints currant juice. 3 pints sugar. Cook cherries in as little water as possible; add sugar and currant juice, and cook until it jellies. Mrs. F. P. Hettinger. FIRST PRESBYTERIAN CHURCH HOOK COOK 215 SPICED CANTALOUPE 5 lbs. cantaloupe. 3 lbs. granulated sugar. 1 pint vinegar. 1 tablespoon stick cinna- 2 teaspoons whole cloves. inon (broken). Use ripe, solid cantaloupe, peel, cut in slices one half inch thick. Let stand in weak salt water over night ; then drain thoroughly. Bring vinegar and sugar to boil; pour over melons. Repeat for nine mornings, adding spice to syrup the third morning. Seal. Mrs. Eliza M. Schermerhorn. STRAWBERRY JAM To every box of strawberries, 1 pint of sugar. Stem the berries ; put the sugar over them, and let stand one, two or three hours, or over night. Crush, or let them be whole. Cook ten minutes. Raspberries or blackberries can be done in the same way. Mrs. E. L. Meyer. STRAWBERRY OR CHERRY PRESERVES 1 cup berries. 2 cups sugar. 1 cup water. Let fruit and sugar stand four or five hours. Pour juice from fruit ; add water, and let come to boil ; add fruit, and boil until clear; remove fruit, and boil syrup until thick. Mrs. F. E. Larson. SPICED CHERRIES 1 lb. cherries. 1 pint sugar. ^ pint vinegar. h oz. cinnamon. h oz. cloves. Wash and pit nice fresh cherries. Put spices, sugar and vinegar in kettle; let boil ten minutes, and add cherries; cook five minutes. Pour all in jar, drain, and reheat juice for seven mornings. Mrs. N. E. Williams. 216 GOOD THINGS TO EAT SUN-PRESERVED CHERRIES * Remove seeds carefully, retaining all juice. Measure, and add an equal quantity of sugar. Let stand over night. Then drain off the juice, and boil briskly 15 minutes ; add the fruit, and boil 30 minutes longer. Remove from the fire, and spread on large plates or platters. Place in a strong sunlight under glass for several hours or until prop- erly congealed. Place in glasses or jars, and seal with paraffine. Keep in cool dark place. Mrs. Martin Hoagland. WATERMELON PRESERVE Pare off the green outside and the pink inside from the rind. Cut in pieces about two inches long. Weigh, and put in salted water, and let come to a boil.- Then boil un- til the rind is easily pierced with a fork. Remove and drain, pressing out all the water that you possibly can. Take the same weight sugar that you had rinds ; two or three pints of water ; 4 oz. ginger root bruised and tied in muslin bag, and three or four lemons sliced. Make a syrup of these ingredients, taking out the ginger when it has become strongly flavored with it ; then put in rinds, and let boil slowly until clear. Take out rinds and put in jars. Boil down syrup until it is thick, and pour over and seal. Mrs. D. E. Richards. YUM-YUM 5 lbs. of currants. 5 lbs. sugar. 1 lb. seeded raisins. 4 oranges. ' Use juice of oranges and the grated rind of three. Mix all together and cook 20 minutes, after it begins to boil. Very nice served with meats. Mrs. W. F. Reber, Ellwood City, Pa. Pickles AUNT HELEN'S PICKLE 1 peck ripe tomatoes. h peek green tomatoes. 2 heads cabbage. 3 green peppers. 1 cup salt. 3 red peppers. 6 onions. Put all through food-grinder. Cut separately; then mix all together with salt. Put in a bag, and drain five hours. To each gallon of vinegar add 3 lbs. of brown sugar, 3 tablespoons of mixed spices. Boil all together for twenty minutes. Can while hot. Mrs. Ida Gary Johnson. BAZAAR PICKLES 5 dozen sour cucumber 4 garlic cloves, pickles. | cup of olive oil. Use pickles about five or six inches long, cut crosswise into five or six pieces. Mix with garlic and oil. If pints cider vinegar. 5 lbs. yellow clarified sugar. I cup whole allspice. J cup whole black pepper. Let this come to a boil, and add one-third cup of Tar- ragen vinegar. Pour all over prepared pickle. Mrs. F. P. Hettinger. BEET PRESERVES 1 lb. of sugar. 1 pint of vinegar. Boil for 20 minutes ; pour over cooked beets and boil 20 minutes ; seal. These may be spiced. Mrs. John C. Krous. (217) 218 GOOD THINGS TO EAT BEET RELISH 1 quart new beets. 1 quart cabbage. 1 cup ground horseradish. Sugar and salt to taste. Grind beets and cabbage rather fine. Mix with other ingredients and cover with vinegar. Cook beets before grinding. Scald all together and seal in. jars while hot. Mrs. J. B. Talbott. BEET AND CABBAGE PICKLE 1 quart cabbage. 2 cups of sugar. 1 quart beets. 1 tablespoon of salt. 1 teaspoon black pepper. | teaspoon red pepper. 1 cup of grated horseradish. Chop raw cabbage and cooked beets ; cover with cold vinegar, and keep from the air. Mrs. Cora McLain. BEET RELISH 3 cups beets. 2 cups cabbage. 1 cup horseradish. \ cup sugar. Salt to taste. Grind cooked beets and cabbage ; measure ; add enough vinegar to mix well. A little mayonnaise may .be added just before serving. Mrs. Alexander. CARROT PICKLES 2 quarts carrots. \ cup of sugar. 1 cup water. 1 cup vinegar. (i cloves. Stick of cinnamon. Cut carrots in rather thick slices, and boil in salted water until tender. Boil sugar, cinnamon, cloves, water and vinegar together; then add carrots, and boil again; set on back of stove, and cook slowly about one hour. Woman's World. FIRST PRESBYTERIAN CHURCH COOK BOOK 219 CELERY PICKLES 1 quart vinegar. 1 cup sugar. Salt to taste. Quarter medium-sized cucumbers lengthwise (5 to 6 inches). Let stand in ice-water one hour. Fit into Mason jars with a few stalks of celery and a few slices of onions. Make syrup hot, ami pour in jars. Mrs. Fred Briggs. PICKLED CHERRIES Cover pitted cherries with vinegar; let stand over night. Drain thoroughly, and use equal parts of sugar and fruit. Let stand four days, stirring occasionally. Seal without heating. Mrs. F. P. Hettinger. UNCOOKED CHILI SAUCE 1 peck ripe tomatoes. 2 cups celery. If pints vinegar. 3 cups onions. \ cup salt. 6 sweet peppers. 2 lbs. brown sugar. 3 tablespoons mustard seed. 2 tablespoons ground cinnamon. Peel tomatoes, and let drain over night in flour-sack. Chop, and drain half hour. Remove seeds from peppers. Chop celery, onions and peppers. Mix all together, and let stand two days before putting away. Put in glass jars, but do not seal. Mrs. A. Randolph Sievert. CHILI SAUCE 1 peck ripe tomatoes. 6 green or red peppers (large). 4 cups of vinegar. 4 teaspoons of sugar. 3 teaspoons of salt. 2 teaspoons ground cinnamon. Peel and chop tomatoes. Boil all together until thick. Mrs. Richard Justice. 220 GOOD THINGS TO EAT CHILI SAUCE 2 quarts tomatoes. f cup onions. 2 reel peppers. f cup sugar or 1 cup. \ pint vinegar. f teaspoon cloves. \ teaspoon allspice. § teaspoon cinnamon. \ cup salt. | nutmeg. Put together in kettle, and boil until thick and seal. Mrs. E. L. Long. CHILI SAUCE 8 quarts ripe tomatoes. 1 cup peppers. 2 cups onions. 3 cups sugar. f cups salt. \\ quarts vinegar. 3 tablespoons ground 2 tablespoons ground cloves, cinnamon. 2 teaspoons nutmeg. 2 teaspoons ginger. Peel and slice tomatoes, onions and peppers. One tea- spoon cayenne pepper will do instead of peppers. Boil 2| or 3 hours, and seal. Mrs. C. T. Taylor. GREEN TOMATO CHOW-CHOW 1 peck green tomatoes. 4 large peppers. (> large onions. Chop fine and drain well. 2 quarts cider vinegar. 1 cup white mustard seed. 2 cups brown sugar. 2 tablespoons cinnamon. 1 tablespoon cloves. 1 tablespoon allspice. 1 tablespoon salt. Mix thoroughly with tomatoes, put over fire and let come to boil. This will keep without scaling. Mrs. W. D. Everett. FIRST PRESBYTERIAN CHURCH COOK BOOK 221 CHOW-CHOW 1 peck green tomatoes. 2 large heads cabbage. L5 onions (large). 15 cucumbers (large). 12 green peppers. | cup salt. Chop or run all through food-grinder. Mix with salt, and let stand over night ; drain, and cover with equal parts of water and vinegar; let drain two days. \ gallon vinegar. 5 cups brown sugar. h lb. white mustard seed. | oz. celery seed. | cup ground mustard and | cup cinnamon (ground), tumeric Mix well, boil and pour hot over pickles three mornings. Mrs. L. K. Adams. CHOW-CHOW 2 heads of cabbage. 4 quarts of green tomatoes. 1 quart onions. 1 quart cucumbers. 3 bunches of celery. Handful of parsley. Chop these fine, and pack in crock ; sprinkle each layer with salt. Let stand over night. In the morning drain ^ and add : 3 quarts of vinegar. 1| lbs. light brown sugar. c 2 quarts of cold water. 2 teaspoons of mustard seed. Bring to a boil, and cook 15 or 20 minutes. Mrs. I. X. Koons. CHOW-CHOW \ peck green tomatoes. 1 head cabbage. \ quart small onions. ,'} green peppers. 2 red peppers. h cup salt. Cut onions in two. Chop other ingredients ; sprinkle with salt, and let stand over night. Heat one quart of 222 GOOD THINGS TO EAT vinegar with one quart of water with a small piece of alum ; put pickles in, scald and drain. 3 quarts of vinegar. 3 cups of sugar. 7 tablespoons mustard. 1 tablespoon tumeric powder. 2 tablespoons flouf . Mix, and let boil well ; add vegetables ; stir, and seal in air-tight jars. Mrs. N. E. Williams. CORN SALAD 18 ears corn. 3 green or red peppers. 2 cups light-brown sugar. 2 tablespoons salt. 1| heads cabbage. \ cup ground mustard. h gallon vinegar. Cut corn from cob ; chop cabbage and peppers fine ; dis- solve mustard in water so there are no lumps ; mix well together and cook until tender, which takes about one hour. Seal while hot. This makes about 8 quarts. Corn must be just right for roasting-ears. Mrs. Hubbard. PICKLED CORN 12 ears corn. 4 onions. \ dozen green peppers. 1 teaspoon tumeric powder. 1 tablespoon Coleman's mustard. 1 small cabbage. \ doz. red peppers. 1 cup granulated sugar. 2 tablespoons salt. 1 tablespoon flour. 1 quart vinegar. Mix mustard, flour and vinegar smooth ; add the corn cut from cob and other vegetables ground, and mix thor- oughly. Cook slowly half an hour after it begins to boil. Mas. Alexander. FIRST PRESBYTERIAN CHURCH COOK HOOK 223 CUCUMBER PICKLES Pick the cucumbers when small. Wash clean, and soak in weak brine over night; in the morning pour oil' the brine and scald, and pour on the pickles three morn- ings in succession. Then scald in good vinegar three morning's, spice to taste, and seal in glass jars while hot. Will keep for years. Mrs. Wm. R. Pennington. CUCUMBER PICKLES 1 gal. medium-sized cucum- 1 quart vinegar. bers. \ dozen grape leaves. 2 cups sugar. \ teaspoon cayenne pepper. l 2 quarts water. Stick cinnamon. 1 tablespoon cloves. Let cucumbers stand over night in brine, or until salt enough to suit taste. Put spices and other ingredients in kettle, and let boil ten minutes; then add cucumbers, and keep at boiling heat until thoroughly heated; take out of this and put in glass jars. Make fresh syrup, using one cup of sugar to each quart of vinegar. Let boil five minutes, and pour over cucumbers ; seal^ Save first syrup for future use. Mrs. X. E. Williams. SLICED CUCUMBER AND ONION PICKLE 12 large cucumbers. (i medium onions. 1 pint vinegar. \ pint sugar. 1 teaspoon white mustard 1 teaspoon celery seed, seed. 1 tablespoon ginger. Slice cucumbers thick, about half-inch. Slice onions as for table. Salt, and let stand about an hour or more 224 GOOD THINGS TO EAT Heat vinegar, sugar and other ingredients ; add cucum- ber and onions. Cook twenty minutes. Seal while hot. Miss Mattie Fruit, Great Bend, Kans. CUCUMBER AND ONION PICKLES 2 dozen lar,ge cucumbers. 8 large onions. 1 pint salt. 3 pints vinegar. 3 tablespoons mustard seed-. 3 tablespoons celery seed. 3 red peppers. Sugar to taste. Slice cucumbers and onions ; let stand over night with salt sprinkled over them. Squeeze and drain well in the morning ; add other ingredients, and cook until clear. Mrs. F. E. Larson. CUCUMBER PICKLE 25 cucumbers. 1 quart cider vinegar. 1 cup pure olive oil. 1 cup white mustard seed. 1 small cup salt. Little celery seed. Slice cucumbers, not too thin. This is not to be cooked. Pour liquid over cucumbers and put in jars. Mrs. Alexander. CUCUMBER PICKLE Gather small cucumbers ; let stand in salted water over night ; pack in glass jars ; pour over boiling spiced and sweetened vinegar; seal, and keep in a cool place. Will keep indefinitely. Mrs. L. G. McLane. FIG PICKLE 7 lbs. green tomatoes. 4 lbs. granulated sugar. 1 pint vinegar. 2 tablespoons cinnamon. 1 lb. seeded raisins. Peel tomatoes and chop fine. Chop raisins. Put all together, and cook slowly until thick. Mrs. E. Morgan. FIRST PRESBYTERIAN CHURCH COOK BOOK 225 DILL PICKLES 1 gallon water. 1 quart vinegar. 1 cup salt. 1 ten-cent package dill. Mix water, vinegar and salt, and pour over medium- sized cucumbers, placing the dill plant between the layers of cucumbers. Mrs. C. H. Sweetser. FRENCH PICKLES -1 quarts green tomatoes. 1 quart small onions. 1 head cauliflower. 1 quart small cucumbers. 6 green peppers. 1 small head cabbage. Peel tomatoes and slice with onions, or if onions are small, leave whole. Slice cucumbers into thick slices. Re- move seeds from peppers ; cut in small pieces. Chop cab- bage. Put all into brine, using half-cup of salt to five cups of water. Let stand twenty-four hours. Drain thor- oughly, and steam until tender. :> tablespoons dry mustard. 1 teaspoon tumeric powder. 1| cups sugar. 1 cup flour. 2 quarts boiling vinegar. 1 pint water. Mix dry ingredients with just enough water to make a smooth paste ; add boiling vinegar and water. Cook until thick as custard. Add vegetables ; put into jars, and seal. Mrs. Jed Burns. GOOSEBERRY RELISH l'pint gooseberries. 1 cup English walnuts. \ cup sugar. Cook or steam gooseberries. Have as dry as possible, and sift pulp through a fine sieve; add nuts and sugar. Boil one hour, and if not as thick as catsup, stir in a tea- spoon of corn-starch blended with a spoonful of vinegar. Serve cold with meat or fish: Mrs S. A. Astle. 226 GOOD THINGS TO EAT GRAPE CATSUP 12 lbs. grapes. 8 lbs. sugar. 1 quart pure eider. 1 teaspoon black pepper. 1 teaspoon cayenne pepper. 1 10-cent box mustard. 2 oz. ground cinnamon. 1 oz. ground cloves. 1 teaspoon salt. Use juice of grapes ; boil well, and skim. Add other ingredients ; boil thoroughly ; bottle and seal. Mrs. J. C. Rudesill. LAST OF THE GARDEN \ gal. cabbage, cut fine. \ gal. Lima and string beans. l|quart green tomatoes. 1 quart ripe cucumbers. \ gal. sweet corn. \ bunch celery. 50 small pickles. 1 lb. sugar. 1 dozen small onions. \ lb. ground mustard. ^[dozen sweet peppers. \ gal. vinegar. Parboil beans, onions, and' ripe cucumbers ; put all in a large vessel; pour on vinegar and water sufficient, and boil all one hour. Season to suit taste with pepper and salt. Mrs. Fannie I. Shaffer. MIXED PICKLES 1 peck tomatoes. 12 onions. Slice tomatoes and onions, place in crock, sprinkle salt between each layer; let stand over night, and drain well. Put in preserving-kettle with the following sprinkled be- tween the layers : 2 tablespoons of cloves. 2 tablespoons ginger. 2 tablespoons allspice. 2 tablespoons black pepper. 2 tablespoons ground A little cayenne pepper. mustard or seed. Cover all with vinegar, and boil half-hour or until tender. FIRST PRESBYTERIAN CHURCH COOK BOOK 227 Have a head of cabbage sliced thin and salted over night, same as tomatoes and onions, but do not cook it. Just mix in the jars as yon put the pickles in hot. Miss S. A. Parks. MIXED PICKLES (Olive Oil) I gal. small cucumbers. 1 qt. green tomatoes. 1 qt. small green canta- 6 large green peppers. loupes. 1 qt. cauliflower. 1 qt. small white onions. 1 qt. celery. 1 qt. green string beans. Chop fine tomatoes, peppers, celery. Cut cantaloupes in dice; shred cauliflower. Cook separately in strong salt water the cauliflower, onions and celery. When done, drain, and mix with other ingredients. Place in large porcelain kettle and add : 3 pints vinegar. 2 pints sugar. 1 pint olive oil. 1 heaping tablespoon 1 heaping tablespoon mustard. ground cinnamon. 1 teaspoon cloves. 1 teaspoon mace. 2 tablespoons flour. Mix dry ingredients, and stir into hot liquids. Now place all ingredients together, and simmer for half-hour. Salt to taste. Seal in glass jars. Mrs. R. C. Wright. MUSTARD PICKLES 2 quarts small cucumbers. 2 quarts cauliflower. 2 quarts small onions. 2 red peppers. 2 green peppers. 2 gallons water. 2 cups salt. Cut cauliflower in small pieces and cut peppers fine. Put salt and water over all, and let stand thirty-six hours; then cook in brine until tender, and drain. 228 GOOD THINGS TO EAT § cup of flour. 9 tablespoons ofjmustard. 4 quarts mild vinegar. 2jtablespoons tumeric 4 cups of sugar. powder. Boil, stirring in the flour and mustard last. When thick, add the vegetables, and can. Mrs. N. E. Williams. MUSTARD PICKLES 1 quart of small cucumbers. 2 quarts string beans. 2 heads of cauliflower or 2 2 quarts small white onions, heads of cabbage. 3 quarts green tomatoes. Slice and chop tomatoes coarsely. Cut cauliflower in small pieces. Sprinkle salt sparingly through after mixing all together. Put in stone jar and let stand twenty-four hours ; then drain off all the brine. Put in kettle over the fire, and add the following : 6 red peppers, chopped. 4 tablespoons mustard seed. L 2 tablespoons celery seed. 2 tablespoons whole allspice. 2 tablespoon whole cloves. 1 cup of sugar. § cup of ground mustard. Pour on enough cider vinegar to cover the whole well. Cover tightly, and simmer until tender, stirring often. Put in glass jars. Mrs. A. C. Hoagland. MUSTARD PICKLES 50 small cucumbers. 1 'dozen green tomatoes. 1 small measure onions. 4 heads cauliflower. 1 small measure string beans and celery. Bring onions and cauliflower to scald in milk and water ; then put all ingredients together and pour over them strong brine scalding hot ; let stand twenty-four hours. FIRST PRESBYTERIAN CHURCH COOK BOOK 229 Make a pickle of — 1 gallon vinegar. 2 oz. celery seed. h lb. mustard seed. \ teacup black pepper. \ oz. tumeric powder. \ teacup ground cinnamon. 1 lb. English mustard. 1 pint olive oil. 3 lbs. brown sugar. 5 cents worth red peppers. Be sure to mix oil, mustard and tumeric together ; add just after taking from fire. Pour over pickle hot. Mrs. F. D. Larabee. MUSTARD PICKLES 1 gallon onions. 1 gallon green beans. 2 heads cauliflower. 2 heads cabbage. 2 bunches celery. 2 green peppers. 1 gallon small cucumbers. Pare onions and scald ; cut beans ; separate and cut cauliflower, peppers, cucumbers, cabbage and celery. Place all in a strong brine over night. In the morning, drain and scald in weak vinegar; drain again. 1 cup mustard. \ cup of flour. 1 oz. tumeric powder. 3 quarts vinegar. 1 cup sugar. Mix thoroughly ; let come to a boil, and pour over pickles ; let boil again, and can. Mrs. J. Hanson. PICKLED ONIONS Use small-sized onions. Let stand over night in strong salt water. Take sufficient vinegar to cover onions ; add small sacks of whole mixed spices ; sweeten to taste. Let boil until spices are softened. Put in onions; set on back of stove ; cook slowly until onions are clear, not too soft. Seal in cans. Mrs. F. H. Carpenter. 230 GOOD THI yCS TO EAT OLIVE PICKLES 1 gallon of cucumbers. ^ cup of salt. Slice cucumbers very thin, but do not pare; add salt, and let stand three hours, then drain. 3 tablespoons black 4 tablespoons celery seed, mustard seed". 4 tablespoons olive oil. 1 cup chopped onions. Place cucumbers in layers in jar with seeds, onions and oil between each layer. When jar is full, add cold vinegar to cover. Mrs. F. P. Hettinger. PEPPER HASH 12 red mangoes. 12 green' mangoes. 5 small red peppers. 15 medium-sized onions. 1| cups sugar. 1^ pints vinegar. 3 tablespoonsjsalt. Chop mangoes and onions separately, then mix. Pour on boiling water, and let stand 5 minutes ; drain, and pour boiling water on again ; let stand ten minutes ; drain well ; add sugar, salt and vinegar, and allow ten or fifteen minutes to scald ; can. Gurtha Gary Harris. RED PEPPER RELISH 12 mango peppers (red and 6 medium-sized onions. green). 2 tablespoons celery seed. 1 cup horseradish. 2 tablespoons white mustard 1 tablespoon salt. seed. 1 quart vinegar. 1 quart water. | lb. of sugar. Chop mangoes, onions and horseradish fine. Add spices and vinegar and water; cook all ten minutes; add sugar, and cook one hour. Mrs. P. P. Lorimer. FIRS T PRESBYTERIA N < II I IU II < '00 K HOOK 23 CUCUMBER PICKLES Pare good-sized cucumbers, and slice about half an inch thick. Proceed same as onion pickle. Mrs. F. H. Carpenter. RED-PEPPER STRIPS 1 peck o!' red peppers. 1 quart of vinegar. 2 cups of sugar. Cut peppers with shears in thin strips. Cover with boil- ing water; drain. Put in ice-water, using a large quantity of ice. Drain, and pack solid in pint fruit jars. Boil vin- egar and sugar to a syrup; pour over the strips, and seal. Makes four pints. Protect the hands with rubber gloves, or rub with olive oil when through canning. Mrs. Florence Smith. TOMATO CATSUP 1 gallon strained tomatoes. 1 quart vinegar. 1 large cup of sugar. 4 tablespoons of pepper. •4 tablespoons mustard. 4 tablespoons salt. 4 tablespoons mixed spices. 1 teaspoon red pepper. Boil until thick ; strain again ; bottle and seal. Mrs. J. D. Hanna. TOMATO CATSUP \ bushel tomatoes. 1 tablespoon whole cloves 1 tablespoon stick cinna- (pick out buds). inon. 1 level teaspoon ginger. 1 level teaspoon red pepper. 1 dozen small red peppers. 3 cups granulated sugar. 1 quart good cider vinegar. \ cup chopped onions. Cook tomatoes with salt until soft. Drain, and cook down juice. Rub pulp through tomato colander; add to 232 GOOD THINGS TO EAT juice. Tie spices and onions in bags; add vinegar and red peppers. Cook until quite thick, adding sugar about thirty minutes before removing from fire. Bags of spices and onions may be taken out when cooked enough to flavor well. Bottle while hot, and seal. Mrs. J. F. Corrigan. GREEN TOMATO PICKLE (Sweet) 1 peck green tomatoes. "i lbs. sugar (brown or white). 1 quart vinegar (moder- Stick cinnamon. ately strong). 1 dozen small onions. Mixed spices. 3 small red peppers. Whole cloves. Remove the hard portion around the stem and blossom end on the tomatoes. Slice or grind both tomatoes and onions ; pack in a crock in layers, with a sprinkle of salt between ; then cover with plate and weight. Let stand over night. In the morning, drain and wash ; add sugar, vinegar with water to almost cover, and spices tied in a cloth. Boil until the tomatoes look clear, about three hours. Remove spices and seal. Mrs. T. F. Leidigh. CHOPPED GREEN TOMATO PICKLE 1 peck green tomatoes. 2 heads of cabbage. 1 cup salt. 6 large onions. 1 dozen peppers. 2 talnespoons of white mustard seed. Chop the tomatoes fine; sprinkle with cup of salt, and hang up to drain over night. Chop cabbage, onions and peppers. Mix all well ; pack in jar, and cover with hot vinegar. Mrs. Wm. R. Pennington. FIRST PRESBYTERIAN CHURCH COOK BOOK 233 GREEN TOMATO PICKLES 1 peck green tomatoes. (5 large onions. 1 cup salt. 2 quarts water. 1 quart vinegar. Slice tomatoes and onions; sprinkle salt through them, and let stand over night. Drain, and boil five minutes in water and vinegar. Drain again through the colander, and add the following : 4 quarts vinegar. 2 lbs. brown sugar. 2 tablespoons ground \ lb. ground mustard, cloves. 1 teaspoon cayenne pepper. 2 tablespoons ground 2 tablespoons ground ginger, cinnamon. Boil until well heated. Mrs. Frank Colladay. SLICED GREEN TOMATO PICKLE 1 peck green tomatoes. 12 onions. 1 oz. mustard. 1 oz. cloves. 1 oz. allspice. 1 oz. ginger. 1 oz. pepper. 1 oz. cinnamon. 1 tablespoon salt. \ lb. sugar. Slice tomatoes thin ; sprinkle with salt, and let stand over night. Slice onions ; put with tomatoes in layers ; put in spice, cover with vinegar, and boil two hours. Mrs. Carrie Giles. COLD TOMATO PICKLE 1 peck ripe tomatoes. 2 cups celery (2 bunches) . 4 large onions. 6 sweet peppers. 2 cups brown sugar. \ cup salt. 2 oz. of mustard seed. 1 quart cider vinegar. Slice tomatoes, and drain over night. Chop celery, onions and peppers. Do not cook. Mrs. Isabella Crosby. GOOD THINGS TO EAT COLD RIPE TOMATO RELISH 1 peck ripe tomatoes. 2 large onions. 1 tablespoon of black pepper. 1 scant cup salt. 2 teaspoons ground cinna- mon. 2 large stalks horseradish. 4 large stalks celery. 2 oz. white mustard seed. 1 teaspoon ground cloves. 1| cups sugar. 3 pints pure cider vinegar. 1 dozen sweet mangoes. Peel tomatoes, and cut in quarters. Put in colander ; drain over night. Chop horseradish, onions, celery and peppers fine. Do not cook. Mrs. Kate E. Cathers. TOMATO RELISH 1 peck ripe tomatoes. 4 large red peppers. 2 oz. white mustard seed. 5 cups pure cider vinegar. 1 lb. brown sugar. 6 large onions. 3 cups chopped celery. 3 tablespoons fresh horse- radish. | cup of salt. Peel tomatoes, chop and drain ; squeeze perfectly dry with the hands, as it will not keep if any juice is left in. Chop fine onions, and peppers (leaving in seeds). Mix well. Let stand several days. Can cold in pint cans. This must not be cooked. The juice from the tomatoes may be saved for catsup. Mrs. C. E. Branine. -y FAULTLESS 8 -STARCH &r ^STARCH* FOR 5HIRTS,C0LLAR5,CUfT3.AND FIME LINFJi Beverages CANNED GRAPE JUICE Pick grapes from stems, and wash. Cover with water, and cook till thoroughly soft. Strain through jelly-bag over night. Return to kettle with half as much (or less) sugar as juice. Boil ten minutes, and seal hot in fruit jars or bottles. If bottled, seal corks with wax to exclude air. Keep in cool place. Mrs. C. M. Branch. COFFEE FOR LARGE NUMBER 1 tablespoon coffee to each person. Mix one egg with each pound of coffee. Place coffee in bags (half lb. to each bag). Do not fill bags more than half full. Put in large kettle, and cover with cold water. Set on back of stove, and let come to a boil slowly. Add boiling water to make required amount when ready to serve. Mrs. L. E. Tilley. FRUIT PUNCH 1 dozen lemons. 15 oranges. 1 large can Hawaiian pine- 1^ to 2 gallons water, apple. h lb. candied cherries or 1 can home-canned cherries. Squeeze juice from oranges and lemons ; add sugar to taste, pineapple cut in cubes, and juice from same. If canned cherries are used, add juice from them. This amount will serve fifty persons. Mrs. J. L. Penney, (235) 236 GOOD THINGS TO EAT SUMMER DRINK 3 quarts water. \\ lbs. granulated sugar. Whi 1 lemon. 2 oz. tartaric acid. Whites of 3 eggs Slice the lemon, pour the boiling water on it and the other ingredients, except the whites of eggs. These beat to a froth, and add after the water is cold. Bottle. Put a glass of this in a tumbler ; pour in a glass of cold water ; add a pinch of baking soda, and stir till it effervesces. Mrs. J. B. Mackay. UNFERMENTED WINE Pick grapes from the stems and wash. Cook as for jelly, and strain through flannel bag. To one quart of juice add three-fourths pint granulated sugar. Let boil, and skim. Cook until sugar is dissolved ; pour boiling hot in bottles or self-sealing jars, and seal. Mrs. H. M. Shockley, Lewis ville, Ind. VENUS NECTAR 6 rounding teaspoons 6 cups boiling milk, grated chocolate. 1 teaspoon vanilla. 2 tablespoons strong coffee. Melt chocolate ; add quickly, boiling milk ; when thor- oughly dissolved, add coffee and vanilla. Serve hot with whipped cream. Mrs. John C. Krous. Confectionery BROWN BETTY CANDY 2 cups sugar (dark brown \ cup sweet milk, preferred). 1 cup walnut meats. Butter size of walnut. Boil these ingredients together over brisk fire until a soft ball is formed when dropped in cold water. Add one cup English walnuts just before removing from the fire. Stir until cool, and pour into buttered platter or slab. Mark in squares when cool. Mrs. S. H. Ghormley. BUTTER SCOTCH 2 cups brown sugar. \ cup water. Boil until hard when dropped in cold water, then add butter the size of goose-egg. Flavor with vanilla. Do not stir. Pour into greased pans to cool. Isabel Sweetser, Colorado Springs, Colo. CHOCOLATE CARAMELS 1 cup grated chocolate. 1 cup milk. 2 cups granulated sugar. 1 cup New Orleans molasses. Butter size of walnut. 1 teaspoon vanilla. Sift chocolate into milk when the latter is a little more than lukewarm. "When this is scalding hot, add sugar, and when this is dissolved add molasses and butter. Boil (237) 238 GOOD THINGS TO EAT slowly until the mixture will harden when dropped into cold water. Stir just enough to keep mixture even. After removing pan from fire, add flavoring. Miss Lou Brehm. RALSTON CHOCOLATE CARAMELS 3 cups light brown sugar. § cup dark molasses. | cup cold water. •§ cup new milk. \ lb. butter. \ lb. chocolate. Almonds. Blanch and chop the almonds and strew on buttered plates. Put all ingredients except the butter into a sauce- pan, and stir over the fire until dissolved. Then add butter, and after this stir no more. It will recpiire very close watching to prevent burning. When the candy be- comes hard and brittle in cold water, it is done, and ready to be poured without beating into the buttered plates. Mayme McKee Wood, Kansas City, Mo. CREAM CANDY 2 bowls granulated sugar. 1 glass of water. 1 large tablespoon of vine- \ teaspoon cream tartar, gar. Butter size of an egg. Do not stir ; boil until forms ball in cold water ; pour on buttered plate, and cool; pull until white. Mrs. W. E. Carr. DIVINITY 2| cups of white sugar. \ cup Karo corn syrup. \ cup hot water. 1 cup English walnuts. Whites of -I eggs beaten stiff. Cook syrup, water and sugar together until it will form a soft ball in cold water. Remove from fire, and stir in FIRST PRESBYTERIAN CHURCB COOK BOOK 239 stiffly beaten whites of eggs. Heat to a cream. Add chopped nuts. Pour in buttered tins. Marjorie Keyes. DIVINITY 3 cups granulated sugar. 1 cup cream. 1 cup Karo syrup. Butter size of walnut. 1 level teaspoon salt. Stir constantly while cooking, and try until you can make a soft ball of the candy ; then beat, and add chopped English walnuts. Frances Petro. FUDGE 2 cups granulated sugar. 2 good tablespoons cocoa. h pint cream. 2 level tablespoons Karo Butter size of walnut. syrup. Pinch of salt. Stir constantly when cooking, and try in water until you can make a soft ball; then beat and add English walnuts. Frances Petro. FUDGE 2 cups sugar. 1 cup rich milk. 2 squares chocolate. Butter size of egg. 2 teaspoons vanilla. Mix sugar, milk and chocolate grated. Cook without stirring until it is boiled and the chocolate all melted. Add butter, and cook until it forms a very soft substance in water. Let stand until it gets perfectly cold. Add vanilla, and beat until it cracks. Pour on a buttered platter, and cut into squares. Jennie F. Colladay. 240 GOOD THINGS TO EAT VASSAR FUDGE 2 cups sugar. | cup cream. Butter size of egg. 1 teaspoon cocoa. Stir until dissolved. Boil four minutes. Flavor, and beat until it grains. Pour in buttered tins, and cut in squares when cool. Add nuts if desired. Margaret Raffington. CANDIED GRAPE-FRUIT RIND Put the rind into quite salty water to cover same, and let stand thirty-six hours or more, changing water for other salty water once. Cut into strips not too small, and put on in cold water and let simmer. Change the water for cold again, and let cook till tender. Make an extra heavy syrup ; add the rinds, and cook until the syrup is nearly absorbed and they are clear. Roll in granulated sugar after standing a few hours to dry. Put in Mason jars, and they will keep moist. Mrs. J. L. Penney. LOAF CANDY 6 cups sugar. 1 cup water. 1 large cup corn syrup. -4 egg whites. 2 cups nuts. Vanilla. Boil sugar, water and syrup until it forms hard balls when dropped in cold water. Have whites of eggs well beaten, and add to the above after it lias been allowed to cool slightly. Beat until it drops from spoon in large balls. Add nuts and flavoring. Ruth M. Graves. NUT LOAF 3 cups granulated sugar. 1 cup cream. 1 cup Karo syrup. 1 tablespoon butter. 1 cup nut meals. Vanilla. FIRST PRESBYTERIAN CHURCH COOK BOOK 241 Boil cream, sugar and syrup until it forms a soft ball when dropped in cold water. Take off stove, and beat until you can handle it with your hands. Then place on buttered space on the table and knead in the butter, nuts and flavoring. When hard enough, to cut, mold into any shape preferred. Marcia Ellsworth. PINOCHI *3 cups brown sugar. 2 tablespoons butter. \ teaspoon cream tartar. \ cup rich milk. 1 cup English walnuts. Put all ingredients except nuts together. Cook until soft ball stage is reached. Beat until it begins to harden. Stir in chopped nuts when it begins to grain. Pour into buttered tins. Marjorie Keyes. PINOCHI %\ cups brown sugar. \ cup cream. Butter size of walnut. Boil until it forms a hard ball when dropped in cold water. Beat until creamy, then add flavoring, and one cup chopped nuts if desired. Spread in buttered pans, and cut in squares. Marcia Ellsworth. PEPPERMINT OR WINTERGREEN CREAMS 2 cups granulated sugar. \ cup water. 1 tablespoon butter. Pinch cream tartar. Boil until it will make soft balls in water. Then add 2 drops oil of peppermint, or 3 drops oil of wintergreen. Let cool, beat until white, then drop with spoon into greased pans. Isabel Sweetser. 242 GOOD THINGS TO EAT PARISIAN SWEETS Take equal parts dates, figs, and English walnuts. Chop together ; knead on board dredged with powdered sugar until well blended. Roll out half-inch thick. Cut in cubes, and roll in powdered sugar. Mildred Faris. STUFFED PRUNES Scald and wash large French prunes ; then steam about three-quarters of an hour, so that you can shove seed out of end. Prepare a small bowl of coarsely chopped English walnut meats and a bowl of Sultana seedless raisins or dates, with seeds removed. Cut in pieces and place in a bowl of granulated sugar. When prunes are cool, press into each some raisins or half date and sugar and nuts to make original size ; then press skin over the hole and roll in sugar and then in paraffine paper. Mrs. John C. Krous. SEA FOAM CANDY 3 cups sugar. \ cup Karo corn syrup. \ cup hot water. Cook until it forms a soft ball when tested in cold water. Pour half the mixture into beaten whites of two eggs, and beat several minutes. Put other half on fire, and cook un- til crisp when tested. Add to the other, and beat until stiff. Flavor with vanilla, and add one cup nut meats. Mrs. John Hostutler. TOFFEE 1 lb. light-brown sugar. \ lb. butter. Juice of small lemon. Boil on slow fire until it drops hard in cold water. Mrs. J. B. Ma< kay. FIRST PRESBYTERIAS CHURCH COOK BOOK 243 TURKISH NOUGAT CANDY ."» cups granulated sugar. 1 cup white corn syrup. h cup water. 3 egg whites. 1 lb. English walnut meats. Boil sugar, syrup and water until when dropped in cold water it forms a firm hall and will crackle a little against the side of dish. Pour over beaten eggs, and beat steadily, working in nut meats. When ready to set, pour in mold lined with a wet cloth, and let stand several hours or over night. Take out, and slice. Mrs. V. M. Wiley. WHITE TAFFY 2 cups granulated sugar. ^ cup water. h cup vinegar. 1 teaspoon flavoring. Boil until it hardens when dropped in cold water. Pour into buttered tins ; cool and pull until white. The different colors can be obtained by adding 1 table- spoon grated chocolate for the brown, or 1 teaspoon red sugar for the pink. Mrs. W. D. Everett. Household Hints Put red pepper in the runways of mice, and they will dis- appear. A little soda or vinegar in the water will make tough meat tender. Lard will remove wagon grease : rub hard and then wash in the ordinary way. To remove machine grease, wash in cold water and soap. Milk is good to remove ink stains, but must be used while ink is wet. Hydrogen peroxide will also remove ink stains. To remove scorch, lay it where the sunshine will fall di- rectly on the spot. To remove iron-rust from linen, we1 witli lemon juice, cover with salt and lay in the hot sun. It may be necessary to repeat more than once. Put glycerine on fruit stains before washing clothes, and the stains will disappear. without boiling. White dresses can be freed of grass stains by touching the spots with alcohol before washing; turpentine will also remove these stains. To clean water bottles and decanters, mix together one half-gill of vinegar and a handful of salt ; shake well. Lamp wicks soaked in vinegar twenty-four hours be- fore being nsed will give a clearer flame and steadier light. Drv well before using. (244) FIRST PRESBYTERIAN CHURCH COOK ROOK 245 A lump of paraffine in starch makes ironing easier; a tablespoon of kerosene is also good ; also a little borax and salt. Never allow anything to stand in tin cans. Eat salt with nuts, to aid digestion. Always eat apples either raw, baked, or in sauce, when eating beans, as it aids digestion. Nothing will remove stains from the hands as quickly as lemon ; cut lemon in halves and use as soap. A very cooling application for burns is grated or scraped raw potato ; apply thickly and keep moist until burn is relieved. To mend cracks in the stove, take equal parts of wood ashes and common salt; mix to a proper consistency with water and fill the cracks. Sprinkle clothes with warm water ; they iron much easier. When coloring wood-work, use a stubby paint brush for the corners. Use a thimble on the end of a curtain-rod when drawing on a freshly starched curtain ; or use a lead-pencil with rubber end first. Cover the top of jelly with melted paraffine, and no other covering is necessary. Buckram or any stiff material sewed on the under side of the corners of rugs will prevent them from curling up. Bleaching Linen : Wash in the usual way in clean soft water and soap ; then soak over night in clean water in 246 GOOD THINGS TO EAT which you add a teaspoon of cream of tartar to every quart of water. Salt sprinkled over carpets and swept off will brighten them. Dampened paper torn in bits and sprinkled over carpets before sweeping is good to take up dust. If you should have a room filled with soot from a smoking lamp, cover everything with corn-meal, as it absorbs the grease; leave for a few hours before cleaning off, and noth- ing will be damaged. This is sure. To wash fine laces or a lace handkerchief, wash in soft water and a good soap ; rinse well and spread on clean windows to dry, picking out every point; or laces can be put around a large glass'jar and left until dry. They will require no ironing. When dressing a chicken after scalding and picking, give it a bath in warm water and plenty of baking soda applied with a small clean cloth ; it is then ready to prepare to cook. If grease is spilled on a bare floor, never pour hot water on it, as it causes the grease to penetrate into the wood, but pour cold water on it and scrub well with cold water and soap. It is then ready for the hot-water application. WJhen the toilet becomes stained, remove the water- and pour acid vinegar in as far as the stain ; let stand a few hours and it can easily be removed. To set the color in all wash goods, use a tablespoonful of turpentine to one gallon of boiling water ; pour on imme- diately. A good way is to lay the material in the bath- tub in the folds, and when cool enough hang up carefully. FIRST PRESBYTERIAN CHURCH COOK HOOK 247 leaving it still folded. Do not wring, and it will need no ironing. This will also shrink the goods. To keep ants from refrigerator, place four small tin pans, one under each lei;' of the refrigerator, and keep tilled with water. A pair of old black stockings with the feet cut off , opened down the center and sewed together in a seam, make fine dust-cloths. To Clean Silver: Use a granite kettle, one quart water, one tablespoon salt and one teaspoon soda. Use cold soft water and let stand until clear. Put in one piece zinc (get zinc at any hardware store), dip silver in this, polish off in clear water. Washing Fluid: One box Lewis lye, five cents salts tartar, two ounces ammonia, two ounces borax, one gallon soft water ; keep in stone jug or jar ; use one cup. of fluid to a boiler of water. Two tablespoons make one ounce. Carpet Wash : For ten gallons take five bars ivory soap, laundry size, one pound powdered borax and one half- ounce glycerine; shave soap fine. Put four gallons soft water in a boiler, add borax and glycerine, and heat until thoroughly dissolved; then add the remaining six gallons of soft water. Let stand until cold, when it will be a thick jelly and will keep in jars any length of time. When ready to use, thin a little with cold water and apply to carpet with a rice brush, taking only a small space at a time, scrubbing until it forms a good lather; then scrape up and wipe with a dry cloth. Let carpet dry well before walking on it and it will look like new. 248 GOOD THINGS TO EAT Snow Liniment for Sprains : The yolk of an egg beaten, one-fourth pint vinegar, one-fourth pint turpentine and one-eighth pint ammonia. Place in a bottle, and shake. Apply with bandage on the affected part. Cleaning Solution : 1 quart benzine. One-eighth oz. wintergreen. 1 ounce alcohol. One-eighth ounce bay rum. One-eighth ounce ammonia. One-eighth ounce ether. One-eighth oz. chloroform. One drachm borax. Keep from flame. IS YOUR BAKING INSURED? 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SOLD ONLY IN PACKAGES IGLEHEART BROTHERS, EVAXSVII.LE, IXD. Crane & Company Topeka, Kansas Publishers, Printers Binders, Stationers Fancy Stationery Engraved Calling Cards Announcements Invitations Printers of Up-to-Date Programs Year Books etc., etc. If you are a discerning woman to whom quality is an essential in your garments, then you can be satisfied with a selection from our stocks. Every attention is given to have them of the best possible materials and of the modes in greatest favor in the centers of fashion. Our prices are the lowest possible consistent with good busi- ness. And every sale is backed with our invariable rule of "Satisfaction or Your Money Back. ' ' We are in position to serve you better than ever before, for we have THE BEST EQUIPPED STORE 111 KANSAS Table of Contents Beverages 235 2:>