EASTERN STAR COOK BOOK
Fine Cookery is an Art that every woman should be proud to master
Tested Recipes by Sisters of
Thousand Oaks Chapter, No. 375 Order of the Eastern Star
BERKELEY ♦ CALIFORNIA ♦ MCMXXIIITHREE NECESSITIES
A Good Cook Book
—This is it
A Good Cook
—You Are It
A Good Grocer
We could go on and tell you that speaking of “Good Grocers” we are it and that you can get any of the ingredients mentioned in these choice recipes delivered to you promptly by calling THORNWALL 840— but modesty forbids. Instead we extend to you our best wishes for the unqualified success of every recipe you try. Of course, you know a Good Grocer in a—
CALL THORNWALL 840
SOLANO GROCERY
1585 Solano Avenue	Berkeley, CaliforniaEASTERN STAR
COOK BOOK
The recipes in this book have been carefully tested. It is not claimed that these recipes are new. Some are original; some the gifts of friends who have experimented until good results were obtained; some are old family recipes, never before printed
Committee
Cora A. Charles, Worthy Matron, 1923 Ethel Smith Lillian Street Mary Perschke
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.
—Owen Meredith.
The Committee earnestly requests that you show your appreciation by patronizing our advertisers, who have made possible the publishing of this Cook Book2
Eastern Star Cook Book
Recipe for a “Nest Egg”
Stir up a strong resolve to put some money in the bank regularly.
Act on this resolve while it is hot, by opening a savings account at this Berkeley bank.
Add a few dollars regularly, stirring up the thrift idea all the while.
Officers
W. F. Morrish .... President
Perry Tompkins .	. Vice-President
G. L. Pape .... Vice-President
W. W. Sorrick...................Cashier
Wm. T. Jenkins .	.	. Asst. Cashier
Directors
Lester H. Hink Joe M. Park
H. C.	Macaulay	Chester H. Rowell
Dr. Elwood Mead	Max Thelen
G. A.	Mattern	Perry Tompkins
W. F.	Morrish	Wm. R. Thorsen
THE BERKELEY BANK
. -ffiliated with
FIRST NATIONAL BANK
In Berkeley
N. E. Cor. Center and ShattuckTABLE OF CONTENTS
Page
Appetizers ................. 5
Soups....................... 9
Relish .................... 13
Fish ...................... 19
Fritters .................. 23
Eggs ...................... 25
Cheese ...................  29
Meats ..................... 31
Vegetables ................ 39
Sauces .................... 47
Bread...................... 49
Pancakes and Waffles....... 69
Page
Salads .................... 71
Salad Dressings ........... 81
Cakes...................... 87
Cake Fillings............. 100
Cookies and Doughnuts...... 102
Pie Crusts................ 105
Pie ...................... 106
Puddings ................. 110
Frozen Desserts .......... 118
Jellies .................. 120
Marmalades ............... 122
Candy .................... 124
♦>----------------------------4»
MEASURES
1	tablespoon	flour.............................................%	oz.
% cup butter....................................................2	oz.
% cup flour.....................................................1	oz.
10 eggs.........................................................1	lb.
4 large tablespoons............................................J4	gill
4 teacups....................................................1	quart
2J4 teaspoons...........................................1	tablespoon
4 tablespoons................................1	wine glass (medicine)
2	wine glasses.................................................1	gill
2 gills..................................................... 1	teacup
2 teacups.......................................................1	pint
4 tablespoons salt..............................................1	oz.
1% tablespoons granulated sugar...............................  1	oz.
2% tablespoons flour............................................1	oz.
2 cups granulated sugar.........................................1	lb.
1	quart flour..................................................1	lb.
Butter size of egg.............................................1%	ozs.
2	cups butter..................................................1	lb.4
Eastern Star Cook Book
Sixes Beat Fours
Buy Fours in Berkeley
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Velie Six -	-	- $1525 here
The car ^with the perfect motor
Paige Six -	-	- $2795 here
The most beautiful car in America
ALL SOLD BY THE
WEBB MOTOR COMPANY
2471 Shattuck Avenue.Berkeley,	CaliforniaEastern Star Cook Book
5
APPETIZERS
Cocktails
Cocktails are somewhat like French Pastries, in that there are no hard and fast rules for them, but one may use her imagination and judgment in combining ingredients. Proportions are a matter of taste.
Fruit Supreme
Select choice, fresh fruit of all varieties obtainable. Slice, using care to remove all skins, stones, seeds, membranes, etc.; for example, each section of orange must be freed from the thin membranous skin in which it grows. Chill the prepared fruit, arrange in fruit cocktail glasses with maraschino syrup. A maraschino cherry is placed on the very top of each service.
Grapefruit Cocktail
2	grapefruit, 1 box Campfire Marshmallows, ¿4 cup maraschino syrup, 6 maraschino cherries.
Fruit Cocktail
Pineapple and little red tart cherries.
Cherry Cocktail
Bing cherries with seeds removed.
Orange Cocktail
Remove thin membranous skin from oranges and add seeded grapes.
Oyster Cocktail
Bury small oysters in the ice until needed. Have the tall, slender glasses in which they are to be served laid in the ice also that they may be thoroughly chilled. Make a sauce of two tablespoonfuls of tomato catsup, a dozen drops of tobasco sauce, the juice of a lemon, a saltspoonful of grated horseradish and a dash, each, of salt and paprika. Add two tablespoonfuls of oyster liquor, mix thoroughly and set on the ice until very cold. Put five oysters in the bottom; of each chilled glass, pour the sauce upon them, and serve.
Vegetable Cocktail
Cut julienne strips of celery and green peppers. Put these in cocktail glasses. Upon this is placed a spoonful of mayonnaise (in the center and not mixed with the vegetables). In center of mayonnaise arrange a slice of hard boiled egg (cut crosswise) and on center of egg a crosswise slice of stuffed olive. This cocktail combination is very nice to serve with a holiday dinner, as no other salad is necessary. No lettuce is required.—Olive Frisbie.
Grapefruit Cocktail
Select heavy grapefruit ; chill, cut in halves and remove the sections of pulp; remove the skins from Malaga grapes; cut in halves, remove seeds (there should be equal quantity of both grapefruit and grapes), chill and serve in tall stemmed glasses; add a little juice and sprinkle each with a tablespoon of sugar.—Mrs. Richard Street.
Oyster Cocktail
1 tablespoon grated horseradish, 1 tablespoon vinegar, 2 tablespoons lemon juice, 1 tablespoon Worcestershire sauce, 3 tablespoons tomato catsup, '1 teaspoon salt, few drops tobasco sauce. Mix ingredients in order given; chill; place 6 oysters in each glass; add sauce.—Mrs. Richard Street.
~EORGE FRIEND COMPANY writes deeds and contracts.6
Eastern Star Cook Book
PICTURE RECIPE
To one shaded woodland scene add a Boy, a Gun, and a Dog.
Sprinkle in a little sunlight.
Have the Camera perfectly level and steady it on a tripod or against a tree.
Add enough Thyme to give spice to the picture. (Take stop No. 16, put shutter on “B” and hold shutter open for i% to 5 seconds, according to light.)
Leave rolls at THE CAKERY, Thousand Oaks
Station, as their work is done by
THE CAMERA SHOPEastern Star Cook Book
7
Oyster Cocktail
For each glass: 10 California oysters. Place in glass, add a little of the oyster liquor. Fill the glass half way up with tomato catsup, then ¿4 up with Snider’s Oyster Cocktail Sauce. Add juice of half a lemon. Stir and let stand an hour in cool place. Serve with crackers and Swiss cheese.—Amy F. Short.
Watermelon Hearts
Place bits of mint on bottom of serving dish, then watermelon cut heart shape; pour over this a thin syrup of sugar and water made of 1 cup sugar and % cup water; boil until it commences to thicken.—Maude Mary McDonald.
Cheese Canapes
Cut a sufficient number of thin slices of bread, cut into rounds with a cookie cutter; melt four ounces of butter in a frying pan; when hot saute the bread a delicate brown, then spread each round with a layer of grated cheese that has been mixed to a smooth paste with mayonnaise. Put in the center a small, stuffed olive and lay around the edge a border of pitted and quartered olives.
Cheese Canapes
Cut stale bread in ;4 inch slices; shape with biscuit cutter; spread lightly with French mustard; sprinkle thickly^with grated cheese, then with finely chopped olives; place a small olive in center of each; serve on a small plate; garnish with sprays of parsley; serve as an appetizer.—Mrs. Richard Street.
Nut and Olive Canapes
Cut stale bread in crescents; fry a delicate brown in deep hop fat; drain on brown paper; mix equal parts of finely chopped olives and English walnuts; season with a few grains of red pepper and moisten with mayonnaise to the consistency to spread; spread fried bread with mixture and garnish with thin strips of pimiento.—Mrs, Richard Street.
Anchovy Canapes
Prepare rounds of bread and toast slightly spread with a thin layer of anchovy paste (comes in tubes), then a layer of minced hard boiled egg, season well with salt and paprika, then a layer of minced ripe olives. On top one slice of hard boiled egg, seasoned with salt and paprika.
Sardine Canapes
Remove bones, mash sardines with mayonnaise, serve on rounds of sauted bread. Garnish with olives.
I8
Eastern Star Cook Book
OLD DUTCH CLEANERS
Takes Labor Out of Housework
CLEANS : : SCOURS : : POLISHES
CHASES DIRT
A little goes a long way
REX LYE
A Kitchen Necessity Grease Remover Water Softener
It’s Thrifty, Safe and Sanitary
SOLVENE
Dissolves
Readily
The Shredded Soap
Luxurious Suds	Free Rinser
For Washing Machine and Fine Laundering
Pure — Economical — Convenient
CUDAHY PRODUCTS
C. C. CHARLES, Manager, Pacific Coast DivisionEastern Star Cook Book
9
SOUPS
Oyster Soup
Bring slowly to a boil 2 quarts of milk, 1 cup cream and liquor from 1 pint oysters; milk will not scorch so easily if a piece of butter is melted in kettle before pouring in the milk; when milk boils, season to taste and add oysters; when edges of oyster curl they are sufficiently cooked.— Cora A. Charles.
Tomato Nut Soup
3	cups tomatoes, 1 small onion cut in fine pieces, 3 cups water, sprig of parsley. Let boil until all will rub through strainer. Dissolve 4 tablespoons peanut butter in a little of the soup and add to the rest. Bring to boiling point; salt to taste. Serve with unsweetened popcorn.—Olive Frisbie.
Tomato Soup (to can)
1 peck tomatoes, 6 small onions, 1 bunch celery. Cut and boil until tender enough to strain through sieve. % cup sugar, V2 cup butter, % teaspoon red pepper, % cup dour, 2 tablespoons salt. Make paste and stir into above mixture and let boil until like thin gravy and seal while hot.—Mrs. Richard Street.
Cream of Asparagus-and-Tomato Soup
Cook a small bunch of asparagus in boiling salted water. When tender press as much of the asparagus as possible through a sieve; add the water in which it was cooked, half an onion in which two cloves have been pressed, two sprigs of parsley, a cup and a half of tomato puree (cooked tomatoes pressed through a sieve), and a pint of broth or water, and let simmer very gently twenty minutes. In the meantime make a white sauce with one-third a cup, each, of butter and flour, half a teaspoonful of salt and three cups of milk. Remove the onion, cloves and parsley from the vegetable mixture and add the sauce; pass the whole through a fine sieve, reheat, adding seasoning if needed, and serve. The beaten yolks of two eggs, mixed with half or a whole cup of cream or beaten into three tablespoonfuls of creamed butter, give a richer soup. Do not let the soup boil after the yolks are added.
Tomato Bouillon
1 can tomatoes, 4 whole cloves, 2 pepper corns, a little chopped onion and parsley. Boil 20 minutes and strain through sieve. Add as much water as you have pulp. Then add % teaspoon soda, % teaspoon sugar and small teaspoon of Armour’s extract of beef, 1 tablespoon of cornstarch or 4 teaspoons of flour, 2 or 3 drops of tobasco sauce, 1 teaspoon of butter. Then set aside. When ready to serve cook for ten minutes. This will serve ten or twelve people. It is nice to put a spoonful of whipped cream on top when serving.—May M. Barnett.
Clear Chicken Soup
Reduce chicken (not fowl) stock by boiling until it is of the consistency to become jelly when cold. Remove fat. Reheat; add a few bits of chives, cubes of cooked white chicken meat, slices of carrots, peas and string beans (all cooked). Let boil five minutes and serve.
GEORGE FRIEND COMPANY will sell you a nice home on easy monthly payments.10
Eastern Star Cook Book
CENTER STREET MARINELLO SHOP
SPECIALISTS
in
NESTLE PERMANENT WAVE and
INECTO RAPID HAIR TINTING
Alice F. Rogers, manager
zA Full Line of Marinello Preparations
2110 Center Street at Shattuck	Berkeley, California
Telephone Berkeley 3353
Office Phone Berkeley 1142
Res. Phone Berkeley 3340
We Carry Liability
Insurance
C E. IRWIN
HOUSE PAINTING and
DECORATING
SHOP: 1940 Bonita Avenue Berkeley, Calif.Eastern Star Cook Book
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Rich Clam Chowder
Remove from their shells two dozen clams, and chop them a little. Prepare potatoes, ham and onion as for Fish Chowder, and proceed as in that dish to make alternate layers of the potatoes and clams, with the bits of ham here and there. Season with salt and pepper, and with one-half a teaspoonful, each, of dried summer savory and sweet marjoram. Pour over the whole the liquor from the clangs, cover close, and cook over gentle heat until potatoes are soft. Serve with a tablespoonful of fresh, unsalted butter with each portion, or with thick whipped cream, and small pilot or Boston crackers, toasted.
Onion Soup
Fry 2 good sized onions in butter (being careful not to burn) for 20 minutes. Stir in 1 tablespoon flour, then 1 cup of water or stock. Simmer until onions are tender. Add 2 cups hot milk and cream, pepper and salt. Put a tablespoon grated cheese in each plate.—Birdeen Fraser.
Cream of Corn Soup
Add a can of corn to a quart of milk; boil 10 minutes; strain and add a few slices of onion, a large piece of butter, salt, pepper and one rolled cracker. Bring to boil.—Birdeen Fraser.
Celery and Potato Soup
Wash and dice 1 head of celery and 1 good sized onion; cook together until tender; add 1 quart of milk and 2 large potatoes diced; then add a piece of butter, salt and pepper; cook until tender.—Mrs. Adelson.
Real Estate is the only safe investment. See GEORGE FRIEND COMPANY, Cor. Colusa and Solano Ave.,.Berkeley.2־1
Eastern Star Cook Book
Bag easily attached and does not drop dust when detached.
TRIGGER SWITCH
Conveniently located
STEEL HANDLE
TILTING
DEVICE
Raises nozzle off floor— regulated by foot release — saves lifting cleaner and bending your back.
MOTOR
Approved type—horizontally placed—can be used under low furniture.
EXTENDED
NOZZLE
12 inches wide; adjustable for maximum efficiency on any surface from hardwood floors to rugs of deepest nap.
ATTACH-
MENTS
This plate swings up —hose connects here for using attachments.
For your
Home\
Your home is kept sweet and clean by using THE REGINA HOME CLEANING MACHINE. The simplest and most easily operated with liberal guarantee and service. Save from 10% to 15 % by dealing ,with the manufacturer. Demonstrations made with no obligation on your part.
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For Free■ Demonstration, Phone
A. N. Olson, 1319 Peralta Avenue, Thornwall 1530
WATKINS׳ FAMOUS Extracts and Spices
Will complete any recipe in this book to your lasting satisfaction
SOLD BY A. N. OLSON 1319 Peralta Avenue	Thorn wall 1530
MORE QUALITY : :	MORE QUANTITY : :	LESS MONEYEastern Star Cook Book
13
RELISH
Cucumber Pickles
Wash and pack small cucumbers in jars and cover with the following mixture: 1 cup sugar, 1 cup salt, J4 cup Coleman’s mustard, 1 gallon cider vinegar. Mix thoroughly, but do not heat.—Mrs. W. J. Morrison.
Green Tomato Pickle
Slice 1 bucket green tomatoes, several onions and 2 or 3 green peppers. Cover with scant cup of salt and let stand over night. Drain off liquor and add: 3 cups sugar, 1 tablespoon each of cloves, allspice and cinnamon, % tablespoon mustard, 1 quart vinegar. Cook until thick.— Ethel F. Smith.
Chile Sauce
40 large tomatoes, 10 large onions, 8 green peppers, 3 cups sugar,
3	cups vinegar, 2 tablespoons cinnamon, 1 teaspoon red pepper, 1 teaspoon cloves, y? cup salt (scant). Boil three hours.—Mrs. Richard Street.
Chile Sauce
Thirty ripe tomatoes, five green peppers with seeds taken out, ten onions, 3 cups of good vinegar, 3 tablespoons salt and sugar each: boil until thick. Grind all through meat chopper before boiling.—Mrs. Marian G. Herrick.
Chile Sauce
40 large tomatoes (scald and peel), 10 onions, 3 cups vinegar, 1 teaspoon red pepper, % cup salt (scant), 8 green peppers, 3 cups sugar, 2 tablespoons cinnamon, 1 teaspoon cloves. Boil 3 hours. (Makes 8 pints).—Mrs. Yater.
Relish
6 ripe tomatoes, 8 tart apples, 1 cup seeded raisins all chopped fine,
4	onions, 2 sweet bellpeppers. Make a syrup of 1 pint vinegar, 1 tablespoon salt, 1 teaspoon cloves, 1 teaspoon allspice, 1 cup sugar, 1 teaspoon cinnamon. Cook the above in syrup three hours; add more vinegar if quite thick.—Mrs. Woodworth.
Rummage Catsup
1 peck ripe tomatoes, 2 sweet peppers, 2 cups grated horseradish, 1 cup sugar, 1 quart vinegar, 6 onions, 2 red peppers, 2 tablespoons black pepper, % cup salt, % cup mustard seed. Needs no cooking.—Eva Gray.
Plum Jumbo
Pit and stew plums. To 1 measure of stewed plums, add ¿4 of sugar, cinnamon, allspice and cloves to taste. Cook until thick. Very nice with meats.—Ethel F. Smith.
Ripe Tomato Soy
1 bucket ripe tomatoes, peeled and sliced; 2 large onions, sliced thin ; 1 scant cup salt. Let the above stand 24 hours; drain off liquor and add 2 quarts of vinegar, 1 tablespoon each of ground mustard, ginger, cloves and allspice and % tablespoon cayenne pepper. Stew slowly 2 or 3 hours, and when nearly done add 2 cups sugar and a little white mustard seed.—Ethel F. Smith.
Injure vour household goods with GEORGE FRIEND COMPANY. Phone Berk. 397.14	Eastern Star Cook Book ___________________
Decoration and Furnishing of Homes
DORIS CONNER
1143 The Alameda .... Berkeley Phone Thornwall 3984 before 10 a.m.
Advice and Services Freely Qiven
Satisfactory Service
Phone Berkeley 487	“CHEVROLET”
NORTHBRAE GARAGE
C. H. CONNER, Proprietor
EXPERT AUTO REPAIRING
Washing and Polishing	Tires, Tubes, Accessories
Day or Night	Storage
Solano and Fresno, near Thousand Oaks Station Berkeley, CaliforniaEastern Star Cook Book
15
Watermelon Pickle
Select a watermelon with a thick rind; cut in slices, removing soft center; pare green from firm white portion and cut into desired shapes; put in preserving kettle and cover with strong alum water; boil until tender enough to pierce with straw; drain, throw into cold water and let stand over night. Next morning squeeze each slice and place in kettle again, and pour over it the following syrup: 1 quart vinegar, 3■ pts. sugar, 2 oz. cloves, 2 oz. stick cinnamon. Pour this scalding hot over melon each morning for six days.—Mrs. Marian G. Herrick.
Green Tomato Chow-Chow
4 quarts green tomatoes, 2 green peppers, ¿4 cup salt, % teaspoons pepper, 3 teaspoons mustard, 3 teaspoons cinnamon, 3 teaspoons allspice, 3 teaspoons cloves, 2 quarts vinegar, y2 cup mustard, sugar to sweeten. Cook 15 minutes after boiling point is reached.—Mrs. J. T. V est.
Conserve or French Pickle
2 dozen ripe tomatoes, 5 onions, medium size, 3 red peppers (seeds out), 4 tablespoons salt, 4 cups sugar, 4 cups vinegar. Boil 2 hours. Cut tomatoes in quarters or a little smaller. Onions and peppers put through grinder. Does not need to be in jars with rubbers; put in containers and paraffine top if have no covers.—Mrs. Frances Hill.
Chile Sauce
12 ripe tomatoes, 2 onions, 2 tablespoons sugar, 3 cups vinegar, 4 green peppers, 2 tablespoons salt, 1 tablespoon cinnamon. Chop tomatoes, onions and peppers. Boil slowly until tender and of desired consistency.—Nondis Eggleston.
Pickled Peaches
2 lbs. granulated sugar, 5 lbs. clingstone peaches, 1 quart cider vinegar, (1 tablespoon cloves, 1 tablespoon cinnamon, 1 tablespoon mace— Caswell’s). Place sugar and vinegar 1 into a kettle and when it boils add the spices (tied in a cloth). Let boil for 10 minutes, then add the peaches and boil until tender; put into jars and when partially cold add the liquor, and seal.—Carrie Lea Porter.
Watermelon Pickles
8 lbs. sugar, 4 cups vinegar, 4 tablespoons whole cloves, 4 tablespoons stick cinnamon. Peel and cut melon rind in small pieces, cook until tender, using one tablespoon salt to each quart of water. Put spices in a cloth bag and cook with vinegar and sugar until a syrup, then add cooked melon rind. Allow to simmer one hour over slow burner. This syrup may also be used in a similar manner for pickling peaches or cantaloupes.—Mrs. J. T. Vest.
Pepper Hash
1 doz. green bell peppers, 1 doz. ripe bell peppers, 1 doz. chile peppers, 1 doz. pimientos, 1 doz. good sized onions, 3 heads garlic (if desired). Grind in food chopper with medium knife; add 1 quart vinegar and allspice to suit taste; boil with cover on for 4^ hour; put in airtight jars. A little salt can be added and more red pepper if desired.— Marian Rien.
BERKELEY is the best town in CALIFORNIA. Try it. GEORGE FRIEND COMPANY has the recipe.16
Eastern Star Cook Book
THOUSAND OAKS HARDWARE
1797 Solano Avenue
Full Line of
PAINTS and OILS HOUSEHOLD GOODS
HARDWARE
BILLMAN’S PHOTOS
-J1RE QOOD THOTOS
Prices Right
2217 Shattuck Avenue	Berkeley, California
RADSTON'S
Stationery, Books, Office Supplies
2225 SHATTUCK AVENUE, BERKELEY, CALIF.
Telephone Berkeley 6774—We deliver to all parts of Berkeley Party Favors for all occasions
WISLER SCHOOL
Music	Dance	Drama
2740 COLLEGE AVENUE, BERKELEY
MRS. LEAH HALL WISLER, director
Private and class lessons in all branches under competent teachers Training courses for teachers
For information, call or telephone Berkeley 908gEastern Star Cook Book
17
Corn Relish
24 ears sweetcorn cut from cob, 1 large cabbage chopped fine, 2 green and 2 red peppers, 4 large onions, 2 cups sugar, y cup salt, % cup flour 1 teaspoon tumeric powder, 2 quarts vinegar, 2 tablespoons mustard seed, 1 tablespoon celery seed, 1 teaspoon Colman’s mustard. Cook until it starts to boil—about 30 minutes; longer, if not thick enough— Mrs. J. T. Vest.
A neat bungalow for sale, fine location, price right. See GEORGE FRIEND COMPANY.18
Eastern־ Star Cook Book
You are invited to mount a few steps and see what the PROPPER SHOPPE has for you
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IÇ42 Shattuck Avenue, Berkeley	Thornvaall 640Eastern Star Cook Book
19
FISH
Tuna Croquettes
One ten-cent can of tuna, one egg, a little onion minced fine, two tablespoonfuls of salad dressing, or vinegar, a little flour. Make into balls or long-shaped croquettes, dip in cornmeal and fry a golden brown. Delicious. Father will like them.
Baked Halibut with Tomato Sauce
2 lbs. halibut, 2 cans tomatoes, 1 cup water, 1 slice onion, 4 cloves, 1/2 tablespoon sugar, 3 tablespoons butter, 3 tablespoons flour, teaspoon salt, % teaspoon pepper. Directions: 1. Cook the first five ingredients 20 minutes. Melt the butter, add the flour, and stir into the hot mixture. Add salt and pepper; cook 10 minutes and strain. 2. Clean the fish, put in baking pan, pour around half the sauce, and bake 25 minutes, basting often. Remove to a hot platter, flour around the remaining sauce and garnish with parsley.
Fish
1 lb. left-over fish; remove skin and bones, shred ; 2 cups stale bread crumbs; 1 chopped sweet red pepper; 1 chopped green pepper; 2 teaspoons parsley, 2 teaspoons celery; pepper; 2 eggs; salt; % cup milk; 2 tablespoons butter; 1 tablespoon lemon juice; put in greased baking dish and bake 1 hour; serve with drawn butter sauce.—Mrs. E. L. Devlin.
Baked Fish Flakes
1 medium sized onion, 2 tablespoons oil, I cup strained tomato juice, 1 cup boiled rice, 1 cup fish flakes, 1 egg, little salt and cayenne pepper—Ethel F. Smith.
Shrimp Wiggle
Melt % slice butter in pan over slow fire, stir in heaping tablespoon flour. When thoroughly blended add can of tomato puree. Let boil and add 1 tablespoon sugar, 1 tablespoon salt, 2 cans shrimps, 2 cans mushrooms, 2 cans French peas or 1 large can paprika. Serve on hot toast or crackers.—Vivian Bailey.
Creamed Shrimps
1 large tablespoon butter and 1 of flour Brown together in frying pan. Scrape in a little onion, 3 or 4 cloves and a few drops of Worcestershire sauce. To this add a can of tomatoes strained and one pound of picked shrimps. Add a teacup of sweet cream with a pinch of soda in it. Cook 20 minutes. Serve on toast or in patty cases.—Amy F. Short.
Scalloped Salmon
Drain the oil from a large can of salmon ; season with salt and pepper ; 1 teacup fine bread crumbs; thicken 1 cup of milk with 1 tablespoon each of flour and butter well rubbed together ; add this to salmon and bread crumbs; put in baking dish; sprinkle a thin layer of bread crumbs over the top and bake 15 minutes.—Lucy G. Hoyt.
Buttered Shrimps
Turn shrimps out of the can and wash them in cold water; drain and pat dry between the folds of a clean dish towel; put into a frying pan 2 tablespoons of butter and lay shrimps in this when it is heated. Stir until very hot and then pour in a half gill of boiling water, 1 tablespoon of tomato catsup mixed with a teaspoon of lemon juice and dash of paprika. Bring to a boil and turn upon buttered toast.—Mary Perschke.20	Eastern Star Cook Book
You Can Do Better at the Ashby
ASHBY FURNITURE COMPANY
Berkeley’s Largest Distributors of DEPENDABLE HOME FURNISHINGS
Agents for
Wegdewood and Reliable Ranges
Alcatraz Cf Adeline Streets
Phone Piedmont 321	Berkeley, Calif.
J. F. Hink & Son Inc.
DRY GOODS
SHATTUCK AT KITTREDGE
MILLINERY DEPARTMENT
L. T. KIRCH, Manager and Buyer
The Shop where every woman in Berkeley may attain her aspiration to appear at her best on all occasions Correct millinery is the pre-eminent feature of a well-dressed woman
Our Hats are correct in style—individual—exclusive
Something desirable for every head and every purse We are the Berkeley Home of the “Qage” HatEastern Star Cook Book
21
Moulded Salmon
1	large can salmon, iy2 tablespoons sugar, 1% tablespoons melted butter, yolks of 2 eggs, ¿4 cup milk, ¿4 tablespoon granulated gelatine, % tablespoon salt, y2 tablespoon flour, 1 teaspoon mustard, few grains cayenne pepper, % cup vinegar, 2 tablespoons cold water. Remove salmon from can, rinse well with hot water and separate the flakes; mix dry ingredients; add egg yolks, butter, milk and vinegar; cook over boiling water, stirring until mixture thickens; add gelatine soaked in cold water; strain and add to salmon; fill individual moulds and chill.— Lucy G. Hoyt.
Creamed Finnan Haddie
One can each of haddie and cod, / pint of milk, 1 egg, 1 tablespoon butter. Put the milk into a saucepan and when at boiling point stir in the egg, well beaten, and the butter. As the sauce thickens add the fish, boned and “picked up,”! with a silver fork. Season with paprika and serve.—Nora Watkins.
Don’t put off insuring your property till after the fire. See GEORGE FRIEND COMPANY. Phone Berk. 397.22	Eastern Star Cook Book
HOUSEKEEPERS OF THOUSAND OAKS—
Come out of the kitchen
If you want the best,
CALL AT THE CAKERY
HOME-MADE CAKES, PIES and ROLLS
Agency for
National Ice Cream and Pex Candies
We serve a special 40c Merchants’ Luncheon
CIGARS and TOBACCO
Phone us your order—Delivery Free Berkeley 6034
SOLANO MEAT MARKET
O. G. Newhall
JUST GOOD MEAT—THAT’S ALL
For Delivery Service-—
telephone Thornwall 2489
1555 Solano Avenue
Berkeley, California	At PeraltaEastern Star Cook Book
23
FRITTERS
Sardine Fritters
% cup bread crumbs, 1 tablespoon flour, 1 egg, 1 box sardines, V2 teaspoon salt, I cup milk. Mash the sardines thoroughly with silver fork, add the bread crumbs; beat the egg well and add that to the mixture and then put in the remaining ingredients; drop from spoon on frying pan or griddle and fry deep brown on both sides.—Lucy G. Hoyt.
Potato Fritters
1 cup cold mashed potatoes, 1 teaspoon baking powder, 1 egg, flour to make stiff batter. Fry in deep fat a spoonful at a time ; serve with maple syrup. Corn may be used instead of potatoes.—Cora A. Charles.
Apple Fritters
Sift together one cup and one-third of flour, one teaspoonful and a half of baking powder and one-fourth a teaspoonful of salt. Beat one egg; add two-thirds a cup of milk and stir into the dry ingredients. Pare, core and cut two sour apples into small bits and stir these into the batter. Drop, by tablespoonfuls, into deep fat. and fry to a delicate brown. Sprinkle with powdered sugar.
Brain Fritters
Boil brains 10 minutes till tender. Cut into fine pieces. Put in sifter 1 pint flour, 2 teaspoons baking powder, pinch of salt, 1 egg beaten lightly, then add 1% cups milk. Sift into the above. Beat and if not thick enough add more flour. Mix in brains and fry in hot lard.—Birdeen Fraser.
Some choice residence lots for sale cheap. GEORGE FRIEND COMPANY. Phone Berk. 397.24
Eastern Star Cook Book
Edison Phonographs
String Instruments
Pianos Rented
Pianos—Players
Edison and
Vocalion Records
Chisholm Music Co.
CENTER AT OXFORD STREET
BERKELEY, CALIFORNIA
Tuning and Repairing a Specialty
Phone Berkeley 816
W. JOHNSON & SON
GROCERIES	VEGETABLES
FRUITS
1258 Marin Avenue Albany, California
Phone Berkeley 5230
Free DeliveryEastern Star Cook Book
25
EGGS
Pickled Eggs
Boil eggs until hard, remove from shells and put into wide-mouthed preserving jars. Pour over them the following: To one pint of vinegar add one tablespoonful, each, of salt, mustard seed, and peppercorns ; one-half a tablespoonful of allspice, four cloves of garlic or one chopped onion, one-fourth a teaspoonful of cayenne, and, if desired, one tablespoonful of curry powder.
These are delicious with salad, with fish, or, chopped, in a cream sauce.
Cheese Omelette
2	eggs beaten, salt and pepper, 2 squares of cheese, 2 cups milk, 2 slices of bread. Beat eggs; add milk, salt and pepper; cut bread a little thicker than for table use, and butter on both sides; pour custard in rather a shallow pan so you can have all the bread on top; put bread in and sprinkle the grated cheese on top; bake until set (about 20 minutes).—Olive S. McCaslin.
Spanish Omelette
Cut 3 slices of bacon into bits, fry wihh minced onion and green pepper; add three ripe tomatoes peeled and cut small; season with salt and Grandma’s Spanish pepper. Prepare a puffy omelette in usual way and when set and ready to fold add above sauce to center. Fold and serve hot; pour a little sauce around edges; garnish with parsley.— Mrs. J. T. Vest.
Orange Omelette
3	eggs, little salt, 2 oranges, 2% tablespoons orange juice, 2 tablespoons powdered sugar, 1 teaspoon lemon juice, y2 tablespoon butter. Make plain omelette, beating yolks and whites separately, the latter until very stiff; remove skin from oranges apd cut in slices lengthwise; fold in y3 of slices well sprinkled with powdered sugar; put remaining around omelette, when ready to serve, and sprinkle with sugar.— Lucy G. Hoyt.
Fried Tomatoes With Scrambled Eggs Spanish
Slice large firm tomatoes. Dip in flour seasoned with salt, pepper and Grandma’s Spanish Pepper. Fry brown in butter. Place around edge of platter (which has been rubbed with garlic, if liked). Sprinkle grated cheese over tomatoes, and place in warming oven. Prepare eggs (one for each serving) for scrambling, add juice of tomatoes, salt and Spanish pepper. Scramble in butter and place in center of platter with tomatoes around it. Garnish with parsley and toast points. Nice for luncheon or Sunday night supper.
Stuffed Eggs
Cut six hard-cooked eggs in halves crosswise. Remove yolks and arrange whites in pairs. Cream yolks with one teaspoonful and one-half of vinegar, one-half a teaspoonful of salt, one-fourth a teaspoonfu! of mustard, a dash of cayenne, and enough melted butter to make of consistency to shape into balls and refill whites. Shrimps may be added to yolks.
THOUSAND OAKS is a good investment if you buy it right. See GEORGE FRIEND COMPANY.26
Eastern Star Cook Book
"Phones: Berkeley 3462 ; Berkeley 3463
Contra Costa Building Materials Co.
SAND	GRAVEL	CEMENT	LIME
PLASTER BRICK ETC.
ROOFING AND INSULATING PAPERS
2824 Shattuck Avenue, at Oregon Street
Berkeley, California
"Don't Worry aAbout "Dessert
ICE CREAM IS THE BEST
“PEX” TWO STORES A SERVICE
CANDIES, PUNCHES and ICES
“PEX” ICE CREAM IS FOOD
We Will Deliver
Call Berkeley 104Eastern Star Cook Book
27
Scrambled Eggs
Break 4 eggs in saucepan; beat well; add salt, pepper and % cup of canned milk; beat well and fry in butter; serve hot. Will serve 3 or 4 people.—Ella Goodwin.
Washington Omelette
6 eggs (do not beat), 1 cup milk scalded and poured over 1 cup bread crumbs. Mix thoroughly, but do not beat. Add salt and fry in 1 tablespoon of butter. As soon as set on the under side, cut in pieces with pancake turner and turn over. Turn while quite soft. Do not let it cook until too stiff.—Olive S. McCaslin.
Mother Earth is a safe and sure investment. GEORGE FRIEND COMPANY sells it.28
Eastern Star Cook Book
Schween’s Market
MELF I. SCHWEF.N, proprietor
GROCERIES	TEAS	COFFEES
FRUITS and VEGETABLES
We take phone orders and deliver twice a day
2063 - 2069 University Avenue .	.	. Berkeley, California
Phone: Berkeley 5559
FOR LONG-LASTING COAL
OR CHOICE MOUNTAIN WOOD
Phone us to be sure it will be “Good or Made Good”
ALPINE WOOD AND SUPPLY CO.
ADELINE and RUSSELL STREETS
Phone Berkeley 1810____________________Eastern Star Cook Book______________________29
CHEESE
Cheese Delights
Butter triangles of bread and spread generously with Kraft Cheddar; sprinkle with paprika; put two slices together and toast until the cheese is melted and the bread a delicate brown.
Delicious Cheese
Rub the yolk of one hard-boiled egg to a paste with a tablespoonful of olive oil or melted butter. Add, in the order given, on teaspoonful of salt, one of made mustard, one of granulated sugar, and one-fourth a teaspoonfill of cayenne. Mix with this two cups of grated cheese and one cup of chopped chicken. Press into scallop shells, and bake until cheese is melted.
Club House Cheese
Grate or grind through a food chopper one pound of hard, sharp cheese. Add two teaspoonfuls of salt, one of dry mustard, a dash of cayenne, and a half cup of white vinegar. Beat these ingredients thoroughly into the grated cheese, then add one tablespoonful or more of olive oil, enough to make a smooth paste. Fill into small jars when done.
Cheese Balls
iy2 cups grated mild cheese, 1 tablespoon flour, few grains cayenne pepper, % teaspoon salt, whites of 3 eggs. Mix cheese with flour and seasonings; beat whites of eggs until stiff and add to first mixture; shape in small balls, roll in fine cracker crumbs, fry in deep fat and drain on paper; serve with salad course.—Lucy G. Hoyt.
Cheese Fondue
1 cup scalded milk, 1 cup soft stale bread crumbs, % lb. mild cheese, cut in small pieces, 1 tablespoon butter, % teaspoon salt. Yolks and whites of 3 eggs. Mix first five ingredients, add yolks of eggs, beaten until very light; cut and fold in whites of eggs, beaten until stiff; pour into a buttered baking dish, and bake 20 minutes in a moderate oven.— Lucy G. Hoyt.
Cheese Straws
1 cup flour, little cayenne pepper, butter to make rich paste, 1 cup grated cheese, just enough water to hold together; roll out thin; cut in strips and bake in hot oven.—Lucy G. Hoyt.
GEORGE FRIEND COMPANY insures Automobiles.30	Eastern Star Cook Book
Phone Berkeley 1727	J. H. Wittich
WITTICH
SIGNS
2015 Center Street near Milvia	Berkeley
Phone Berkeley 1241
Res. Phone Thorn wall 3693
Quality and Workmanship Guaranteed
Acme Auto Painting Co
O. J. PERSCHKE
TRIMMING
1941 University Avenue ------ Berkeley, CaliforniaEastern Star Cook Book
31
MEATS
Breaded Pork Chops With Apple and Tomato
Select lean loin pork chops; dip them in egg and bread crumbs; place slice of apple and slice of tomato, then another layer of apple and tomato on each chop; bake for 30 minutes in moderate oven.—Alice Longbotham.
Cold Meat Accompaniments
Sliced tomatoes with French dressing are nice served with cold mutton, cold lamb, lettuce and chopped mint and French dressing. Mayonnaise of celery can be served with veal or cold chicken. Combined with tomato aspic it can be served with cold turkey; cabbage salad with French dressing goes with cold ham, and apple squce and cold slaw are delicious with cold pork.—Olive Frisbie.
Rice and Hamburger
Fry 1 lb. hamburger; brown with a piece of garlic and piece of onion, salt, pepper, thyme and chile powder to taste; after it has fried slowly for a half hour, put in 1 can tomato sauce and stir; then add 2 cups raw rice and stir; cover with boiling water and cover; do not stir after putting in water; cook slowly over low flame until rice is cooked.—Mrs. E. L. Devlin.
Swiss Steak
<3 lbs. round steak cut one inch thick. Pound one-half cup flour into it; brown in pan with 3 tablespoons butter; add 1 cup boiling water, salt and pepper to taste; 1 onion, 1 kernel of garlic and 1 bay leaf; simmer 2 hours and serve with the gravy.—Mrs. Richard Street.
Panned Steak
Have sirloin steak cut 1% inch thick; lay in pan and brown on both sides in quick oven or range top; spread over it the following mixture and bake 20 minutes in moderately hot oven: 1 tablespoon lemon juice, ] tablespoon grated onion, 1 tablespoon butter, 1 teaspoon French mustard, % teaspoon salt, pepper. Serve on hot platter; garnish with young beets.—Mrs. Richard Street.
Ox Joints en Casserole
Separate ox tail at joints, parboil for five minutes, then rinse thoroughly; sprinkle with salt, pepper and dredge with flour; melt % cup of butter in frying pan, and 3 slices of onion and joints; saute until joints are well browned. Remove joints and onions. To fat add % cup flour; brown slightly, stirring constantly; add slowly 2 cups of brown stock or water and a large can of tomatoes; add *4 teaspoon salt and '4 teaspoon pepper; turn into an earthen casserole or Dutch oven, cover, place in oven and simmer slowly 3 or 4 hours; add’more moisture if necessary. Remove joints, strain liquor, return joints to liquor, add 1 cup each carrots and turnips cut in straws and parboiled in boiling, salted water 10 minutes, and set in oven to complete cooking. Serve in casserole or in a deep platter surrounded with a border of boiled rice.—Alice Longbotham.
Tamale Loaf
y2 pound pork, y2 pound beef, % pound ham, ground together. Soak cup of cornmeal one hour in one cup of milk, then add 1 can corn, 1 can tomato sauce, 1 can ripe olives, 1 egg, beaten, 1 teaspoon sugar, y2 teaspoon salt, 1 teaspoon Grandma’s pepper. Bake slowly one hour. —Mrs. Richard Street.32	Eastern Star Cook Book_____
Frank Jepsen 1721 Francisco St. Phone Thorn wall 633
Henry Jepsen 1832 Delaware St.
Phone Berkeley 449 i-W
JEPSEN BROTHERS
Cement Contractors
Estimates Given
1721 Francisco Street
Berkeley, California
ROY O. LONG CO.
REALTORS and
MANAGERS OF CONSTRUCTION
If it's for sale—we have it
No matter what price home you desire, or payments you wish to make, we can meet your requirements
ROY O. LONG CO.
2114 Shattuck Avenue	Thornwall 70Eastern Star Cook Book
33
Chicken Michigan Royale
Prepare chicken as for fricassee; make broth with neck, tips of wings and giblets; in deep pan put % lb. butter and % lb. bacon fryings, several slices of onion, 1 clove of garlic, if liked; dry parts of chicken place in pan and saute, turning frequently to keep from scorching! continue this for J4 an hour; in another bake pan put % lb. butter, allow to melt; dip parts of chicken in finely rolled bread crumbs, put in bake pan, salt, pepper, place in hot oven for 10 minutes, then turn pieces so that both sides are well buttered; leave in oven for another 10 minutes; now add the broth from giblets which should be !1/2 cups; also add liquor from large size can mushrooms, also % green pepper sliced; let bake and brown slowly until done; make a gravy by thickening the broth left in pan with a tablespoon of flour dissolved in a little milk; add more seasoning if desired; now add the mushrooms, let cook for 2 minutes; mix together the beaten yolks of 2 eggs and y2 CUP °f cream, add to gravy. If liked add to gravy sprig of parsley and 1 bay leaf; place on large platter; pour gravy over chicken and corn fritters and you have a dish which is truly Royale.—Catherine Ahren.
Baked Ham
Cover ham with cold water and heat to boiling point; let boil five minutes, then simmer four hours. Cool one-half hour. Remove the skin from two-thirds of the ham, leaving a third on the shank end; cover the fat with fine cracker crumbs, mixed with sugar; dot with whole cloves. Roast in a double pan one hour. Serve hot, then cold, sliced.
Sausages Baked in Biscuit
Sift together three times, three cups of pastry flour, six teaspoonfuls of baking powder and one-half a teaspoonful of salt; work in two tablespoonfuls of lard; add three-fourths a cup of milk, a little at a time. Knead dough on a floured board; pat with the rolling pin and roll into a sheet about one-third of an inch thick; cut out in rounds with a saucer. On each round of dough place a sausage, fold the edges together like a turnover and fasten with toothpicks. Bake twenty-five minutes in a moderate oven.
Tamale Loaf
Cook together, 15 minutes: 1 can corn, 1 can tomato sauce, 1 big onion and little garlic, y2 cup oil or slice of butter, 1% tablespoons Grandma’s red pepper, cup chopped ripe olives, about % lb. bacon chopped quite fine. Then mix and add to the above: y2 cup milk, 1 cup cornmeal (yellow), 2 eggs well beaten. Put in greased pan and bake for half hour.—Ethel F. Smith.
Tamale Loaf
1 qt. can tomatoes, 1 can corn, 1 tablespoon salt, 1 tablespoon Gethart chili powder, dash cayenne, 3 tablespoons oil or (tablespoon melted butter), salt pork or fresh pork or chicken cut into cubes. Fry pork, peel in kettle on top of stove. Get boiling hot. Add 1 cup of sweet milk, 2 large cups corn meal. Cook 10-15 minutes. Add 3 well beaten eggs, 1 cup of olives. Bake J4-J4 hour. It improves it to have hot tomato sauce to pour over it.—Clara Jenkins.
Invest your savings in good real estate; it is safe. Ask GEORGE FRIEND COMPANY for good investments.34
Eastern Star Cook Book
HOURS: 11:00 - 12:00 a.m., 2:00 - 5:30 P.M. PHONES
Thornwall 3063	Berkeley i i 8 i-W
JULIUS NOER, M.D.
Berkeley, California
OFFICE: 938 THE ALAMEDA
Doctor of Medicine, University of Michigan, 1885
Practiced Medicine Stoughton, Wisconsin, 28 years
Graduate Student, University of Vienna, 1903 - 1904
Professor of Diseases of Children, The College of Physicians and Surgeons, Milwaukee, Wisconsin, 1898 to 1920
“THE ALAMEDA” MARKET
Groceries-Meats-Fruits-Vegetables
Phone Thornwall 40
The Alameda and Solano Avenue	Berkeley, California
MINA WILLIAMS
HIGH CLASS MILLINERY
AT MODEST PRICES
LADIES’ APPAREL
2111 Shattuck Avenue, Berkeley
Phone Berkeley 6630
LOVETT K. FRASER
ATTORNEY-AT-LAW
AND
NOTARY PUBLIC
"Telephone	905 Ventura Avenue
Thornwall 3032	Berkeley, Calif.Eastern Star Cook Book
35
Tamale Loaf
% can corn (1 cup), % lb. salt pork (minced), y2 teaspoon salt, 1 clove garlic (minced), 1 cup yellow cornmeal mixed with water added last, y2 can tomatoes (1 pt.), y2 cup chopped olives, % onion (chopped fine), J4 teaspoon red pepper. Cook 1 hour in double boiler aad bake 30 minutes in loaf.—Mrs. Leech.
Italian Tangerine
y2 cup butter or oil, garlic as much as you like, 1 can tomatoes, 1 onion, 1 lb. hamburg steak, spice, cinnamon, cloves, red pepper, salt and parsley. Fry onion, garlic, steak in oil or butter; add tomatoes and spices to taste; serve on package of noodles, garnish with cheese. Economical hot dish for cold weather.—Mrs. Leach.
Meat Loaf
2 lbs. beef, 1 lb. veal, 1 lb. pork, 1 onion chopped fine, 2 eggs, 6 soda crackers, rolled fine. Salt and pepper to taste. Mix well and form into oblong loaf. Place in roaster, sprinkle top with flour, and lay over this 4 short strips of bacon. Combine 1 can of Campbell’s soup, 2 cups of water, % onion and % green pepper (chopped fine), and 1 tablespoon of flour. Pour into pan around the loaf. Bake in a medium oven 1% hours, basting every 15 minutes.—Annie M. Kirch.
Chile con Carne
Saute 1% pounds choice stewing beef (large dice) with V2 minced onion, till nicely browned. Cover with boiling water and simmer three hours. When within y2 hour of being done, add Spanish sauce. Serve on deep platter with wreath of rice. Garnish with parsley and ripe olives.
Mother’s Hamburg Loaf
1/4 lbs. hamburg steak with a little salt pork (ground), 1 onion and several sprigs of parsley (ground), 1 cup milk, a little mace, 1 egg, % cup cracker or bread crumbs, 1 teaspoon salt, pepper to suit. Bake y hour.—Birdeen Fraser.
Mock Fillet
Take a large !“skirt” or flank steak and dust with salt and pepper, a few bread crumbs, a tablespoon of chopped parsley and a little chopped suet. Roll it up the long way, tie in three places—put in baking pan with a few pieces of chopped suet. Add J4 cup boiling water and bake in quick oven for y of an hour. Serve with brown or tomato sauce.— Birdeen Fraser.
Chicken Loaf, to Be Baked or Steamed
Mix two cups of cooked, chopped chicken or fowl, both dark and light meat, with four cups of bread crumbs moistened with hot milk, four tablespoonfuls of butter, three teaspoonfuls of salt, one-half teaspoonful of white pepper, two teaspoonfuls of onion juice, and, if desired, one cup of cold cooked peas, asparagus, or other delicate vegetable. Bind the whole with two well beaten eggs, and pack in a buttered mold. Cover with greased paper and steam for one hour or until firm in center, or bake in a slow oven. If baked, remove paper for the last quarter of an hour, to brown the top. Garnish with sliced tomatoes and riced potatoes, or new potato balls.
List your property with GEORGE FRIEND COMPANY if you want to sell or exchange. Cor. Colusa and Solano Ave., Berkeley.
36	Eastern Star Cook Book
MOHAWK
Quality
CORDS
SAVAGE
Built to Excel
CORDS
H. C. FOWLER TIRE CO.
Our service means much to you. Not only from a financial standpoint, but also it means the elimination of all the worry that is usually caused by improper and inexperienced tire servicing
VULCANIZING : : RETREADING
Phone: Berkeley 2943	1952 University Avenue
THOUSAND OAKS BEAUTY PARLOR
Now Open
EXPERT OPERATOR
BOBBING
888 Colusa Avenue
Thousand Oaks StationEastern Star Cook Book
37
Spanish Meat Balls
Soak twice as much stale bread as you have meat (hamburg steak) ; mix together well and add 1 egg, 1 teaspoon tamale or chili powder, about 1 teaspoon minced onion, salt to taste and 3 tablespoons canned milk; mix thoroughly and make into balls the size of a large walnut. Roll them in flour, brown in salad oil in frying pan. Take balls Kout when brown and put in saucepan (aluminum is best). Sauce—Put 1 large teaspoon flour in pan that balls were browned in, adding more salad oil if needed; a couple slices from cloved garlic; little onion; 1 small teaspoon tamale or chili powder. Cook together, stirring all the time; add one can tomato sauce and 1 cup water; cook and stir till all blended well; strain over meat balls and continue cooking very slowly on back of stove for 1 hour. Serve with Spanish beans, rice or macaroni. Garnish with grated cheese and lettuce.—Olive Frisbie.
Carmel Enchiladas Stacio
4 slices bacon, 1 cup chipped beef, 1 cup grated cheese, 1 pint boiling water, 1 onion, 1 small tablespoon flour, 1 can tomato sauce or soup, 1 teaspoon or more of chili or tamale powder. Macaroni or spaghetti. Put bacon, onion and beef through grinder; put bacon in frypan and fry out; add onion and brown well; add flour, cook and stir all the time; add tamale powder and chipped beef. Mix, add tomato sauce and water, stir and cook till thick; add cheese; pour over macaroni and serve hot.— Olive Frisbie.
Chicken Pie
1 large chicken or 2 small ones. Cut up and stew until the meat will slip from the bones. Put the chicken in a baking dish, then take 3 tablespoons melted butter, 3 tablespoons flour, salt and pepper, rub together, To this add 3 cups warm stock left from chicken, cook to a smooth sauce, add 1 cup cream. Pour over chicken in dish and set where it will keep warm until crust is made. Crust—2 cups flour in a bowl, 1 teaspoon salt, 2 teaspoons baking powder, 2 tablespoons butter, 1 egg beaten light, to which add 1 cup milk, stir to a batter, pour over chicken and bake a nice brown.׳—May M. Barnett.
Chinese Chop Suey
1 lb. pork cooked and cut in long thin strips, iy2 lbs. bean sprouts, y> cup onions cut in shreds, 1 can bamboo shoots cut in long thin strips, 1 cup dried mushrooms soaked in water, then cut in small pieces (not too small), 1 chicken cooked and shredded (chicken and pork may be cooked together), 1 lb. water chestnuts cut in small pieces, 2 cups celery cut fine. Pour y pint of peanut oil in deep kettle, then put in onions and celery; cook until slightly tender, then sprouts, chestnuts, etc.; lastly mushrooms and sprouts; cover with primary soup made from the stock from chicken and pork. Primary Soup—2 qts. of stock and enough cornstarch to thicken slightly about the consistency of thin white sauce; then add about 4 tablespoons of Soy sauce; pour over chop suey and steam about % hour.—Cecil Sherburne.
Don’t put off insuring your property till after the fire. See GEORGE FRIEND COMPANY. Phone Berk. 397.38	•	Eastern Star Cook BookEastern Star Cook Book
39
VEGETABLES
It is poor economy to spoil a dish of vegetables which has cost time and money, for want of a little butter, milk, or whatever may be needed to serve it properly.
Parsnip Balls
Cooked parsnips put through a puree or gravy strainer. To one cup of parsnip puree add one-quarter teaspoon salt and one beaten egg. Mix well, then form into balls, roll in flour and saute in hot butter or butter substitute.—Nora Watkins.
Baked Potato Cases, Crab Meat Filling
Melt three tablespoonfuls of butter in a saucepan; add one slice of onion and one chili pepper and move to back part of range for twenty minutes. Remove onion and pepper. Place the saucepan on the front of range. When the butter bubbles, add three tablespoonfuls of flour and one teaspoonful of salt and cook and stir until the mixture takes on a yellow appearance. Add 1% cups of milk and cook and stir until the mixture begins to boil. Add the contents of one can of crab meat. Have ready four baked potatoes. Remove the pulp from the skins and, pass through a ricer. Fill the skins one-third full of the riced potato and complete filling with the creamed crab meat.
Peppered Beans with Pimientoes
Let soak overnight, in soft water, a pint of lima beans: in the morning drain them, and cook over a slow fire, closely covered, in a pint of water until tender. Or, the beans may be soaked in the morning, and cooked overnight in the fireless cooker. When the beans are soft, add the following: One-fourth a cup of fat from breakfast bacon, or two or three ounces of chopped bacon; two tablespoonfuls of onion juice, or grated onion; three tablespoonfuls of chopped green peppers; three tablespoonfuls of chopped pimientoes; one-fourth a cup of molasses; one teaspoonful of paprika; one or two teaspoonfuls of salt. Mix all together, turn into a greased casserole, and bake in a moderate oven forty-five minutes, or until the top is nicely browned.
Candied Sweet Potatoes with Ham
In a hot frying pan brown a slice of ham; in the pan with the ham put halves of cold boiled sweet potatoes, cut lengthwise; over all pour one cup of maple syrup. Reduce heat, let simmer very gently three-quarters of an hour and serve.
Potato Puff
2 cups mashed potatoes, 2 tablespoons melted butter, 2 eggs (beaten gradually), 1 tablespoon cream, a little salt. Beat all together and bake 20 minutes in a hot oven.—Birdeen Fraser.
Green Corn Chowder
This is nourishing enough to form the principal dish of a summer meal. On many New England farms it is as popular through the corn season as clam chowder is at the seashore in summer. Score twelve good sized ears of corn with a sharp knife by running the blade the length of the cob through the center of each kernel. Then cut off the corn. Cut one-quarter of a pound of salt pork into dice and fry it brown with two finely chopped onions. Take out the onions and into a kettle put alternate layers of the corn, the fried onions and sliced raw potatoes (there should be about a quart of potatoes in all). Sprinkle each layer40
Eastern Star Cook Book
Back of Every Fortune Stands the Will to Save
Every “poor relation’’ appreciates that every “rich relation’’ started by having the will to save. Many thousands of Berkeleyans learned the secret of saving by using our banks. Any holder of a “Mercantile’’ savings account passbook can have a home bank. Get yours today.
Mercantile Trust Company of California
Since 1857
COMPLETE BANKING SERVICE
Five Branches in Berkeley Member Federal Reserve System
Head Office: San FranciscoEastern Star Cook Book
41
with salt, pepper and flour (use half a cupful of flour in all). Pour the pork fat over it and enough hot water to cover well. Simmer slowly for half an hour. Now soak six thick soda crackers in cold water for three minutes to soften if they are at all hard. Put them in the top of the chowder kettle and then pour in a pint of rich milk that has been heated, but not boiled. Serve at once.—Cora C. Charles.
Tamale Relish
2 cans tamales (large), 1 pinch salt, 1 can corn, y2 cup milk. Chop tamales, add corn, milk and salt. Bake in oven until brown; serve on buttered toast with grated cheese sprinkled on top.—Mrs. Wolfrom.
Rice Luncheon
1 cup cooked rice, 1 cup bread crumbs, 2 slices pimientoes chopped fine, 1 cup milk, 1 cup grated cheese, chopped parsley to flavor, 2 beaten eggs, salt and pepper to taste. Put in bread tin and bake until brown.— Mrs. Wolfrom.
Sweet Potatoes, Southern Style
Pare and boil until tender 1 dozen medium sized potatoes. Place in baking dish, sprinkle lightly with salt and pour over % cup melted butter and % cup dark Karo syrup. Bake until well seasoned. Not too dry.— Nora Watkins.
Sweet Potato Souffle with Marshmallows
To 2 cupfuls of hot riced sweet potatoes add 3 tablespoons of butter, % teaspoon salt, pepper to taste and % cupful hot milk. Beat the mixture well. Then beat two eggs separately, add the yolks to the potato mixture; cut and fold in the stiffly beaten whites. Place the mixture in a buttered baking dish and place a layer of marshmallows close together over the top and brown in a slow oven.—Nora Watkins.
Scalloped Olives and Potatoes
Three tablespoons butter or bacon fat, 3 tablespoons flour, 1% cups milk, y2 cup chopped cheese, 4 cups cold diced peppers, y2 cup chopped green peppers, % cup minced ripe olives, % cup buttered bread crumbs, seasoning. Melt fat in saucepan, add flour and stir until smooth. Add milk gradually, stirring constantly. When thickened add cheese and seasoning. Put a layer of potatoes into a buttered baking dish, then a layer of peppers and olives. Repeat. Pour the sauce over the top, cover with buttered crumbs and bake in a moderate oven 20 minutes.—Nora Watkins.
Corn Oysters
8 ears of corn, about 1 cup cracker crumbs, 2 eggs, 1 teaspoonful salt. Grate the corn and scrape the cobs. Add yolks of eggs well beaten, and salt, then cracker crumbs, and lastly the well beaten whites of the eggs. The amount of cracker crumbs depends upon the milkiness of the corn—a thick corn batter being necessary. Never use flour or milk. Fry (oyster shape) in hot lard or drippings.—Olive S. McCaslin.
Egg Plant with Macaroni
Mix together 2 cups of boiled and mashed egg plant, 1 beaten egg, 1 cup pureed tomatoes, 2 cups of cut macaroni. Season with salt, butter and chili powder or sage. Sprinkle with bread or cracker crumbs and bake in pudding dish until set and nicely browned on top.—Olive Frisbie.
GEORGE FRIEND COMPANY can find an exchange for your property, getting you what you want.42
Eastern Star Cook Book
Introducing . . . .
Fairy Brand Marshmallow Creme
Now that a 'perfect creme is obtainable the good housekeeper no longer needs to worry about her cake fillings or desserts or to gamble with inferior brands which she no doubt has experimented with.
“Fairy” brand is the result of a great many years of scientific experimenting bv the manufacturer, Mr. Jules Albrecht, S. J. Sill Company’s pastry chef, formerly of the Waldorf-Astoria, New York.
“Fairy” is pure, healthful and delicious. Made of pure cane sugar, eggs, and vanilla. Put up in pint screw cap jars.
BUTTER FROSTING
A most delicious butter frosting can be obtained by using I cup of soft, creamed butter, to 2 cups of Fairy M. M. Creme. To this may be added melted chocolate, chopped nuts, cocoanut, mocha extract, Mapeline, etc.
It keeps after opening!	Contains no preservative!
Price: 35 Qents Sold by
S. J. SILL CO.
Phone Berkeley 5204
PICTURES
ARE YEAR-ROUND GIFTS
Someone is always having a birthday or getting married, or inspiring gifts in one way or another.
Give pictures . . . for they are sure to be appreciated. The value of such a remembrance lies not in its cost but in its lasting beauty.
“Beautify With Pictures״
JOS. McKEOWN
ART DEALER
Frame !Maker—Furniture—zAntiques
2011 Shattuck Avenue	Berkeley, California
Phone Berkeley 2021Eastern Star Cook Book
43
Stuffed Green Peppers
Take large bell peppers; cut off the cover and remove seeds; boil until you can pierce with fork; take equal quantities of chopped meat and fine crumbs and a small onion chopped fine; season with salt, butter and fill peppers; put on covers and bake until nicely browned.—Mrs. Marian G. Herrick.
Stuffed Tomatoes
Scoop out tomatoes from the stem end. Fry a small onion, chopped fine, in butter, add the pulp which you scooped out of tomatoes and one cupful of ripe olives, pits removed; 2 tablespoons of bread crumbs. Season with salt and pepper. Put the mixture into the tomatoes and bake.—Nora Watkins.
Green Peppers Stuffed with Left-Overs
One cup diced chicken, little onion, bread crumbs, 1 cup boiled rice, chicken gravy. 6 green peppers. Dice the onion and simmer in butter until soft; add to diced or minced chicken and rice; moisten with leftover chicken gravy, stuff the peppers, cover with bread crumbs browned in butter and bake in oven for 15 minutes. (Boil the peppers a few minutes before stuffing).—Mabel Stoll.
Stuffed Tomatoes (Baked)
Wipe and remove thin slices from stem end of 6 medium sized tomatoes; take out seeds and pulp; sprinkle inside with salt, invert and let stand 1/2 hour; cook 5 minutes 2 tablespoons butter with 1/2 tablespoon finely chopped onion; add % cup chopped, cooked chicken or veal; 1/2 cup stale soft bread crumbs; tomato pulp and salt and pepper to taste; cook 5 minutes, then add 1 egg slightly beaten and cook 1 minute; refill tomatoes with mixture; place in buttered pan, sprinkle with buttered cracker crumbs and bake 20 minutes in hot oven —Lucy G. Hoyt.
Corn Ring
One can of corn put through food grinder: *2׳׳ pint of cream; 4 eggs beaten together; salt, pepper, paprika; 2 lbs. sifted flour; pour in well buttered pan. Set mould in pan of water; bake Y¡, hour. Serves 8 people. Serve cream crab, etc.—Cecil Sherburne.
Baked Beans
One pint white beans, % teaspoon pepper, 1% teaspoon mustard, 1 teaspoon salt, 1 cup molasses, piece of fat salt pork 2x4 inches. Directions: Soak the beans over night in cold water. In the morning place them in a kettle of freshly boiling water, and boil them until the skins break, when the beans are lifted to the air. In the bottom of the bean pot place the mustard, mixed to a smooth paste with cold water, the salt and pepper. Drain the beans and pour them over the seasonings. Cut deep gashes in the pork, bury it in the beans and add the molasses. Pour in boiling water to cover the beans, and add more during the 4 or 5 hours needed to cook the beans. An hour before serving remove the cover of the bean pot and let the pork brown. Pour out onto a platter.
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Eastern Star Cook Book
Order your next supply of
COFFEE : : TEA : : SPICES : : OLIVE OIL SALAD OIL : : ETC.
from
L. D. PORTER,
DISTRIBUTOR OF
CASWELL LINE OF PURE GOODS
2312 Roosevelt Avenue -	-	-	-	- Berkeley, California
Phone Berkeley 1493-W
A good meal can best be enjoyed when your clothes are (:lean and well pressed
WE CALL AND DELIVER Two Cars at Your Service
CAMPUS
CLEANERS & DYERS
1961 SHATTUCK AVENUE
PHONE BERKELEY 7975._____________________Eastern Star Cook Book____________ 45
One Way to Cook Spanish Beans
Wash 2 cups pink beans and soak over night; drain; cover with fresh boiling water and cook under boiling point for a half hour; drain again; cover with fresh boiling water and cook slowly until tender or about 1 hour; cut 4 slices bacon in small pieces and fry with 1 small onion and clove of garlic until slightly brown; add 1 can tomato sauce, salt; drain beans, pour over the sauce and simmer for about 30 minutes.—Mrs. E. L. Devlin.
Hopping John
Cook slowly in 4 cups of water 2 cups of dried peas until about half done, then add one pound of bacon, cut in small strips, and continue cooking until peas are soft. Now add 1 cup of rice; let cook at boiling point for a % of an hour, then simmer, covered, until soft. More water may be needed after the rice is added, but the mixture should be stiff enough to sputter while cooking. Season to taste with salt and pepper before serving. Stock may be used instead of water.
Spanish Beans
Soak and boil red kidney beans in usual way with a small piece of salt pork. When within % hour of being done add following sauce: Spanish Sauce: Dice % pound salt pork, brown with one shredded onion and % clove of garlic (if liked) ; add 1 small can of tomato sauce for each quart of beans. Simmer until pork is tender, then add one level teaspoon of Grandma’s Spanish pepper. (Butter beans or small limas may be used in the same way).—Mrs. J. T. Vest.
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Eastern Star Cook Book
Phone Berkeley 154
MILTZ MELVIN
SANITARY PLUMBING AND HEATING EXPERT REPAIRING HARDWARE
2307 Shattuck Avenue at Bancroft Way Berkeley,, Calif.
Edward A. Lund	Telephone
James L. Scott	BERKELEY 410
Charles O. Veness
BERKELEY HARDWARE COMPANY, Inc.
2010-2012 Shattuck Avenue Berkeley, Calif.
Builders’ Hardware Cutlery, Tools Paints, Glass Mazda Lamps
Gas Ranges
Iron Pipe, Fittings Household Goods Sporting Goods, ToysEastern Star Cook Book
47
SAUCES
Horseradish Sauce
• Beat one-half a cup of heavy cream until stiff; fold in four tablespoonfuls of grated horseradish and one-half a teaspoonful of salt; sprinkle with paprika.
Cream Sauce
Blend together butter and flour, and add to hot milk; keep stirring until the whole has boiled for at least one minute. Add seasonings to taste, at the beginning of cooking. The proportions for a thin, a medium, and a thick sauce are, respectively: One, two, and four tablespoonfuls of flour to one cup of milk. And an equal volume of butter, or one-third less than the flour, is called for.
Tartar Sauce
One-half cup mayonnaise, 2 tablespoons chopped sour pickles, 2 tablespoons minced parsley, 1 of minced onion if desired.—Mrs. J. E. Sherburne.
Tomato Sauce
One pint stewed tomatoes, 1 cup water, 2 cloves, 2 allspice berries, 1 tablespoon chopped onion. % teaspoon salt, 1 tablespoon butter, 1 heaping tablespoon of cornstarch dissolved in water. Simmer 10 min-tes. Serve with veal cutlets.—Mrs. Richard Street.
Tomato Sauce
Two tablespoons butter, 1 tablespoon flour, 1 tablespoon onion juice, % can tomatoes, 3 cloves, 1/2 teaspoon salt, Rj teaspoon pepper. Put 1 tablespoon butter in saucepan; add chopped onion and brown slightly. Add flour; cook 5 minutes, stirring constantly. Add tomato, cloves, salt and pepper. Cook until tomatoes are soft; add second tablespoon butter. Strain.—Clara Jenkins.
Hard Sauce	*if
One cup of powdered sugar; Jd cup of butter beaten to a cream with yolk of 1 egg added. Then stir into this, one at a time, 6 teaspoons of hot water. Add flavoring to suit.—Mrs. R. E. Johnston.
Mint Sauce
One bunch of 12 stalks'of mint (usually spearmint), 1 tablespoonful sugar, y2 cup vinegar. Wash the leaves and chop them very fine. Add the sugar and stir it thoroughly into the leaves. Add the vinegar, cover and allow to stand for an hour.
Tartare Sauce
A Tartare Sauce or Sauce Tartare is merely a mayonnaise dressing with pickles chopped into it, a tablespoonful, each, or more, of chopped cucumber, cauliflower, and olives, with a tablespoonful of capers and two teaspoonfuls of red pepper to a pint of the mayonnaise. There is. however, a hot Tartare Sauce which is made by adding to one cup of thick white sauce the following ingredients: One tablespoonful, each, of chives, parsley, pickled gherkins, olives, and capers, all put through the food chopper. Stir into the white sauce; heat while stirring constantly, but do not allow the mixture to boil, and add one tablespoonful of vinegar just before serving.
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SILVERWARE
—the■ ideal gift!
Silverware—as the gift to the bride— serves doubly as a gift of utility and of untold pleasure.
When making your selection of a gift at BURKE’S, you’ll be sure of one that will be pleasing for its quality and refinement.
W. R. BURKE, Jeweler
2235 Shattuck Avenue
Old Jewelry Modernized
Dignified Credit
A DISPLAY
of the finest assortment of framed mirrors in the Bay Cities at the
STANDARD GLASS WORKS
Old mirrors cut, re-silvered and set in artistic frames at moderate prices Plate glass dresser tops which add to the beauty of your furniture WINDOW GLASS	HOUSE NUMBER PLATES
3237-9 Adeline Street, Berkeley, California ,Telephone: Piedmont 202Eastern Star Cook Book
49
BREADS
Economy is not stinginess, as so many people seem to think; but it is the art of utilizing all the scraps, odds and ends, and of buying what is needed and nothing more. One writer tells us that a “crust saved is a crust earned,” and it should be printed on every bread jar.
French toast is always a favorite dish for lunch or tea, and is very easily made, and is nice to use up slices of dry bread. Beat — eggs with nearly a pint of milk, and dip the slices of bread in it. Fry a golden brown on a buttered gridiron.
Bread crumbs, when soaked in cold water, make delicious griddle-cakes. For nearly two quarts of batter, use three small slices, with water enough to cover, one egg, sour milk enough to thin sufficiently, one teaspoonful of soda, and flour to stiffen.
For cream toast, after toasting your bread, and buttering it, pour enough hot milk over it to soften it, and then pour on it a half teacupful of cream. This is delicious for any one, but particularly tempting to an invalid.
For milk toast, lay several slices of dry toast in a large vegetable dish or tureen, and pour over them one-half pint of milk that has been thickened with a teaspoonful of flour or cornstarch ,and a tablespoonful of butter added to it.
Crisps can be made of dry biscuits, cut in two or three thin slices, or small squares of bread, nicely browned in the oven. They are nice for soup, or with coffee for breakfast.
Chicken toast is delicious as a breakfast dish, or is nice for lunch. Chop fine two tablespoonfuls of cold chicken, boil in sufficient water to make a full cup of the whole, thicken slightly with cornstarch in melted butter, pour over a slice of nicely toasted bread, and serve hot.
Bread-crumb balls are a good way to utilize bread crumbs. Soak bread crumbs in cold water until perfectly soft; mash with a spoon until smooth; add salt and three eggs; beat all thoroughly together. They must be stiff enough to drop from a spoon and form little cakes; fry in hot lard and butter together.—Carrie M.
Fried Bread or Golden Toast
Cut white bread in slices about three-quarter inch thick. Use a one pound baking powder can and cut the bread into rounds. Break an egg into a pan, add one tablespoon, beat slightly, add salt, pepper or paprika. Dip the bread rounds into the egg covering both sides thoroughly. Fry them either in a little bacon or ham fat, or in deep fat (like a doughnut). Fry some cold boiled ham. just enough to heat it, place the ham on the fried bread and on the ham place the shirred egg's. A little minced parsle)^ is nice on top.
Hot Cross Buns
Two cakes Fleischmann’s yeast, 2 tablespoons sugar, % cup butter, 2 eggs, /2׳ teaspoon salt, 2 cups milk scalded and cooled, 7% cups sifted flour, % cup sugar, y2 cup raisins or currants.
The quaint old world custom of serving Hot Cross Buns on Good Friday has been widely adopted in the United States.
Dissolve yeast and 2 tablespoons sugar in lukewarm water; add 3% cups flour to make sponge; beat until smooth, cover and let rise until light in a warm place about f hour; add butter and sugar creamed,50
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GEORGE ADELSON
GOLDEN OAK GROCERY
Best Quality of Goods Prices Most Reasonable
FRESH FRUIT and VEGETABLES BAKERY GOODS DELICATESSEN Butter and Cheese	Eggs Always Fresh
1646 Grove Street, near Virginia Phone Berkeley 3072 for Prompt Service Berkeley, California
OAKLAND	BERKELEY
1538 Broadway	2165 Shattuck Mve.
AHuma/is
Efow Presenting
The Modes that Will Determine Feminine Fashions
Admiration has ever been accorded Hyman’s collection of feminine apparel, but the styles of the new season reveal more. Intriguing newness, distinction, diversity and the exclusiveness of personal selection proclaim Hyman’s as Fashion Dictator for milady “Exclusive but not Expensive”______________________Eastern Star Cook Book___________________51
eggs well beaten, raisins or currants which have been floured, rest of flour or enough to make a moderately soft dough and salt; turn on board, knead lightly and place in greased bowl; cover and set aside in a warm place until double in bulk which should be about 2 hours; shape with hands into medium sized round buns, place in well greased shallow pans about 2 inches apart, cover and let rise again until light (about 1 hour); glaze with egg diluted with water; with sharp knife cut a cross on top of each; bake 20 minutes. Just before removing from oven brush with sugar moistened with water. While hot fill cross with plain frosting.—Olive S. McCaslin.
Denver Biscuits
One cake compressed yeast, 1 cup sugar, 1 level teaspoon soda, 1 cup Crisco, 1 quart sweet milk scalded, 1 cup hot mashed potatoes, 1 rounding teaspoon baking powder, salt.
To make batter, dissolve yeast in % cup of lukewarm water. Scald milk and when cool add sugar, potatoes, yeast and flour to make soft batter. When light make dough as for light bread, adding soda, baking powder, Crisco and salt. Set in a warm place to rise. When light keep in a cool place 1 hour before meal; roll out like biscuit and roll in Crisco and let rise.—Mrs. Woodworth.
Penny Rolls
One cake yeast dissolved in little water, 1 tablespoon salt. Dissolve 2 tablespoons shortening; % cup sugar in 2 cups boiling water; let cool; add 2 eggs, yeast and 8 cups of flour. Raise about 6 or 7 hours. Grease muffin tins; in each tin put 3 little rolls.—Jessie Charles.
Penny Muffins
One cake Fleischmann’s yeast, 2 tablespoons lard, 3 cups lukewarm water, 9 cups flour, % cup sugar, 1 tablespoon salt, 2 eggs.
Dissolve sugar and yeast in lukewarm liquid; add lard melted and salt, then eggs well beaten; then flour gradually, beating all the time. The secret of these muffins is in the beating. Place in well greased bowl to rise, preferably over night; then shape with hands into biscuits the size of an egg and place in well greased muffin tins; set in warm place to rise about 3 hours; when light brush tops with melted butter and sprinkle with sugar and cinnamon; bake in hot oven 20 minutes. This dough will keep several days if kept in ice box and cut down each day with knife.—Olive S. McCaslin.
Parker House Rolls
One cake Fleischmann’s yeast, 2 tablespoons sugar, 3 pints sifted flour, 1 pint milk scalded and cooled, 4 tablespoons lard, 1 teaspoon salt.
Dissolve yeast and sugar in lukewarm milk; add lard and pints of flour; beat until perfectly smooth; cover and let rise in a warm place 1 hour or until light; then add remainder of flour or enough to make a dough and the salt; place in greased pan, cover and let rise in a warm place about 1% hours or until double in bulk; roll out % inch thick, brush over lightly with melted butter, cut with 2-inch biscuit cutter, crease through center heavily with dull edge of the knife and fold over in pocketbook shape; place in well greased shallow pans 1 inch apart; cover and let rise until light (about	an hour). Bake
10 minutes in hot oven.—Olive S. McCaslin.
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Telephone: Oakland 3588
THE GUARANTEE CORSET
SURGICAL CORSETS AND BELTS MADE TO MEASURE
NEW YORK SCHOOL OF CORSETRY
1330 Washington Street, corner 14TH Oakland, Calif.
KERN’S ELECTRIC BAKERY
HARRY KERN, proprietor
“Quality Bakers of
Good Things to Eat”
1952 Shattuck Avenue, Berkeley, CaliforniaEastern Star Cook Book
53
Dinner Rolls
Two cakes Fleischmann’s yeast, 2 tablespoons sugar, white of 2 eggs, 1 teaspoon salt, 2 cups milk scalded and cooled, 6 cups sifted flour, 4 tablespoons lard.
Dissolve yeast and sugar in lukewarm milk; add iy2 cups flour, and beat until smooth; then add whites of eggs well beaten, lard, remainder of flour or enough to make a moderately firm dough and the salt; knead lightly using as little floftr in kneading as possible; place in well greased bowl, cover and set to rise in warm place free from draught until double in bulk (about 2 hours) ; mold into rolls the size of walnuts, place in well greased pans, protect from draught and let rise about y2 hour or until light; bake 10 minutes in a hot oven.—Olive S. McCaslin.
Lunch Rolls
One cake Fleischmann’s yeast, 1 tablespoon sugar, 2 tablespoons lard, 1 egg, 1% cups milk scalded and cooled, 4 cups sifted flour, 1 teaspoon salt.
Dissolve yeast and sugar in lukewarm milk; add lard and 2 cups flour; beat thoroughly then add egg well beaten, balance of flour gradually and salt; when all of the flour is added, turn on board and knead lightly and thoroughly, using as little flour as possible. Place in well greased bowl, cover and set aside in a warm place to rise about 2 hours. When light form into small biscuits the size of a walnut. Place 1 inch apart in well greased shallow pans, let rise until double in bulk (about y2 hour) ; brush with egg and milk and bake 10 minutes in hot oven.— Olive S. McCaslin.
Raisin Bread
One cake Fleischmann’s yeast, 1 cup milk scalded and cooled, 6 cups sifted flour, ¿4 cup sugar, 1 teaspoon salt, 1 cup lukewarm water, 1 tablespoon sugar, 4 tablespoonfuls lard, 1 cup raisins.
Dissolve yeast and 1 tablespoon sugar in lukewarm liquid; add 2 cups flour, the lard and sugar well creamed, and beat until smooth; cover and set aside to rise in a warm place until light (about 1J/ hours). When well risen add raisins well floured, the rest of flour or enough to make a moderately soft dough and the salt; knead lightly; place in well greased bowl; let rise again until double in bulk (about 1% hours) ; mold into loaves, fill well greased pans half full; cover and let rise until light (about 1 hour) ; glaze with egg diluted with water and bake 45 minutes. Raisin bread made with graham or whole wheat flour affords a delightful change.—Olive S. McCaslin.
Graham or Whole Wheat Bread
1 cake Fleischmann’s yeast, 1 cup milk scalded and cooled, 4 tablespoons light brown sugar or molasses, 1 cup luke warm water, 2 tablespoons lard (melted), 4 cups graham flour, 1 cup sifted white flour, 1 teaspoon salt. Dissolve the yeast and sugar or molasses in lukewarm liquid; add lard, then flour gradually, or enough to make a dough that can be handled and the salt; knead thoroughly, being sure to keep dough soft; cover and set aside in a warm place to rise about 2 hours. When double in bulk, turn on■ board, mold into loaves and place in well greased pans, cover and set to rise again about 1 hour, or until light. Bake 1 hour in a slower oven than for white bread.—Olive S. McCaslin.54
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Phone Thornwall 165
X
Manufacturers of piano benches of all kinds
Tuning and repair work on pianos and organs promptly attended to
Call us for any ailments of your piano. We will cure them.
X
THE PIANO SHOP, Inc.
Specialties: REBUILDING OF PIANOS AND ALL MUSICAL INSTRUMENTS Largest Shop of its kind west of Chicago—21,000 feet of floor space 2563 to 2573 Shattuck Avenue	Berkeley, California
NORTH BERKELEY FUEL & EXPRESS Co.
J. R. PHILLIPS
WOOD	COAL
MILL BLOCKS FEED and EXPRESSING PEARL OIL
1440 Shattuck Avenue, near Vine
Phone Berkeley 8853Eastern Star Cook Book
55
Oatmeal Bread
One cake Fleischmann’s yeast, 2 cups boiling water, % cup brown sugar, 4 cups sifted flour, % cup lukewarm water, 2 cups rolled oats■, 2 tablespoonfuls lard, 1 teaspoonful salt.
Pour 2 cups of boiling water over oatmeal, cover and let stand until lukewarm; dissolve yeast and sugar in % cup of lukewarm water; add shortening and add this to the oatmeal and water; add 1 cup flour or enough to make an ordinary sponge; beat well; cover and set aside in a moderately warm place to rise for 1 hour or until light; add enough flour to make a dough (about 3 cups) and the salt; knead well; place in greased bowl, cover and let rise in a moderately warm place until double in bulk (about 1% hours) ; mold into loaves, fill well greased pans half full; cover and let rise again about 1 hour; bake )4 hour in a hot oven.—Olive S. McCaslin.
American Rye Bread
One cake Fleischmann’s yeast, 1 cup milk scalded and cooled, 2 cups lukewarm water, 5 cups rye flour, 1% cups sifted white flour, 1 tablespoon lard, 1 tablespoon salt.
Dissolve yeast in lukewarm liquid; add 2% cups of rye flour; beat well; cover and set aside in warm place to rise about 2 hours. When light add white flour, rest of rye flour, lard and salt. Turn on the board and knead for 5 minutes; place in greased bowl and let rise until double in bulk (about 2 hours) ; turn on board and shape into long loaves; place in shallow pans, cover and let rise again until light (about 1 hour). Brush with white of egg and water to glaze. With sharp knife cut lightly 3 strokes diagonally across top and place in oven; bake in slower oven than for white bread. Carroway seed may be used if desired.
Note—By adding 1J4 cups of sour dough left from previous baking an acid flavor is obtained, which is considered bjr many a great improvement. This should be added to the sponge.—Olive S. McCaslin.
Bran Bread
2 cakes Fleischmann’s yeast, 2 cups milk scalded and cooled, 1 cup luke warm water, % cup molasses, 7 cups flour, 5 cups bran, 4 tablespoons lard or butter, 2 teaspoons salt. Raisins may be added if desired. Dissolve the yeast in lukewarm liquid; add molasses and 4 cups sifted flour; beat well; then add the bran, lard, balance of flour and salt; knead well; cover, let rise until double in bulk (about 2 hours) ; divide into 3 loaves; place in well greased pans, cover and let rise about 45 minutes or until double in bulk; bake 45 minutes in a moderate oven.— Olive S. McCaslin.
Raisin Brown Bread
2 cups graham flour, 1 cup white flour, 1 teaspoon salt, 1 teaspoon soda, 1% cups sour milk, 1/2 cup raisins and nuts, cup sugar wet with molasses. Bake very slowly.—Mrs. J. W. Howell.
Graham Gems (Sour Milk)
1	egg well beaten, little salt, 1 quart sour milk, graham flour to make a stiff batter. Then add 1 heaping teaspoon soda and stir thoroughly; have gem pans hot and well greased; bake in quick oven half an hour.— Lucy G. Hoyt.
It costs but little'to be safely insured. GEORGE FRIEND COMPANY sells it. Phone Berk. 397.56
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YES
We can do your moving
O. K.
TRANSFER <£/ STORAGE Co.
1988 Shattuck Avenue
Call Berkeley 188
Local and Long Distance Hauling	Inclosed Moving Vans
Experienced Help Only
Yours for Qourtesy
MOORE &DEAN
U. C. THEATRE
BERKELEY 2600
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Ehe Theatres with Qollege PersonalitiesEastern Star Cook Book
57
White Bread
(Sponge Method)
1 cake Fleischmann’s yeast, 1J4 qts. lukewarm water, 2 tablespoons sugar, 4% qts. sifted flour, 2 tablespoons lard or butter melted, 1 tablespoon salt. Milk may be used instead of water. Dissolve the yeast and sugar in 1 qt. lukewarm water; add 1)4 qts. of sifted flour; beat well. Cover and set aside to rise about 1)4 hours in a warm place. When light add a pint of lukewarm water, lard, the remainder of the flour and salt; knead thoroughly; place in greased bowl, cover and let rise for 1^4 to 2 hours. When light mold into loaves and place in well greased baking pans, cover and let rise again for about 1 hour. When light bake 40 to 50 minutes, reducing heat of oven after first 10 minutes. Makes four loaves.—Olive S. McCaslin.
Graham Bread
1	cup sour milk, 1 cup sweet milk, y2 cup molasses, 3 tablespoons melted butter, 1 level teaspoon salt, 1 level teaspoon soda. Stir all together. Add 3 cups graham flour, 1 cup white flour and 1 cup bran. Bake from 1 to 1% hours. Try with straw.—Grace Sunderland Bliss.
Easy Light Rolls
Beat 1 egg, mix with )4 cup sugar, 1 cup sweet milk and 1 cup hot mashed potatoes. Add % of a cake of yeast which has been dissolved in a little water. Make sponge with flour (a thick batter). Let raise. When sponge is light add 1 qt. flour, 1 teaspoon salt, y cup of lard or butter. Make biscuit and let raise, then bake.—Katharine E. Barnett.
Drop Biscuit
1	qt. Al flour, 3 teaspoons baking powder, small teaspoon of salt, piece of butter, rub thoroughly into the flour 1 pt. of milk, stir and drop in greased pans or in muffin tin; bake in quick oven.—Mrs. Marian G. Herrick.
Little Cream Biscuit
2	cups pastry flour, )4 teaspoon salt, y cup rich cream, 4 teaspoons baking powder, 1 tablespoon shortening. Mix and sift flour, salt and baking powder. Rub in shortening with tips of fingers; cut the cream into mixture with silver knife. When well mixed toss on well floured board; pat and roll )4 inch thick. Shape with very small biscuit cutter, brush the top with milk and bake 12 to 15 minutes in hot oven.—Kathleen M. Gann.
Cream Tartar Biscuits
2 cups flour, y2 teaspoon soda (rounding), 1 teaspoon cream tartar, little salt, lard size of )4 egg, milk or water to mix. Roll, cut and bake in hot oven.—Eva M. Davenport.
Biscuits
1 quart flour, 2 heaping teaspoons baking powder, 1 teaspoon salt, 2 even tablespoons lard, sweet milk to moisten. Rub the lard into the flour and when it is thoroughly mixe’d, add milk. The dough should be moist enough not to stick to the board. Mold the dough a moment, roll out and cut. Sour milk biscuits are made the same way, substituting 1 teaspoon soda for baking powder.—Myrtle Hayford.
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FOR
INSURANCE
LOUIS B. BROWNE
BERKELEY’S INSURANCE SPECIALIST 2120 Berkeley Way
Phone Thornwall 35 Residence, Berkeley 3168-J
MARY GROOM RICHARDS
CONTRALTO
*Programs Q'ruen in Qostume
VOCAL STUDIO: 3309 College Avenue Telephone Piedmont 7678-M
BERKELEY 276	H. W. ENNOR, proprietor
ENNOR'S Restaurant and Bakery
CANDY : : ICE CREAM FROZEN DESSERTS
2128 CENTER STREET	BERKELEY, CALIFORNIA
C G. BETZ
Building and Alterations
Phone Berkeley 9478-W
1815 Acton StreetEastern Star Cook Book 59
My Mother’s Corn Bread
1	cup cornmeal, 1 cup flour, 1 cup milk, 2 teaspoons baking powder, 2 eggs (beat well), 3 tablespoons melted butter, % cup sugar, 1 teaspoon salt. Sift dry ingredients, then add eggs and milk, and butter last. Bake to golden brown.—Mrs. C. Potter.
New Virginia Cornmeal Spoon Bread
1	pint milk from top of quart bottle of milk (this equals about % cup table cream and 1% cupfuls of milk), 1 cup yellow cornmeal, 1 level teaspoon salt, 3 eggs (whites beaten separately), 1 level teaspoon baking powder. Scald the milk in a double boiler; stir in the meal slowly and cook until a smooth batter which will pour from a spoon; break in the egg yolks one at a time, beating vigorously all the while, then fold in the stiffly beaten whites and bake from 30 to 40 minutes in a moderately quick oven. Serve immediately with a spoon from the pan in which it was baked. This bread may also be made with hominy mush and is nice with strained honey or maple syrup. Sufficient for 8 persons.— Olive S. McCaslin.
Corn Bread
1 tablespoon butter, 2 eggs separated, 1 level cup flour, 1 cup milk, 2 tablespoons sugar, 1 cup cornmeal, % teaspoon salt, 3 teaspoons baking powder. Cream butter and sugar thoroughly together; add yolks of eggs one by one, then beat whites of eggs to a stiff froth and add them with the cornmeal, flour sifted with baking powder and salt, and milk; mix lightly together until all is thoroughly well mixed, then pour into a well greased and shallow baking pan and bake in a moderately hot oven 15 minutes or until done. This mixture may also be used for muffins or gems by baking in muffin or gem pans; sufficient for 6 persons.—Olive S. McCaslin.
Corn Bread
Sift together: 1 cup cornmeal, 1 tablespoon sugar, % teaspoon salt; 1 teaspoon baking powder, 1 cup white flour, rub in one tablespoon Crisco, add one egg beaten, 1 cup milk. Bake 15 minutes—Mrs. Richard Street.
Steamed Boston Brown Bread
1 cup cornmeal, % cup rye meal, )X cup wheat flour, % teaspoon salt, all sifted together. Add 1 cup boiling water wit % teaspoon soda dissolved in it, then % cup molasses, 1 cup of raisins if liked. Steam 3 hours in coffee cans or lard pail.—Mrs. B'rances Hill.
Popovers
White and yolk of 1 egg, beat separately; 1 cup sweet milk, 1 cup flour, salt. Add flour and water a little at a time and bake 20 minutes.— Eva M. Davenport.
Bran Buns
% cup sugar, 2% cups white flour, 1 teaspoon salt, iy3 cups graham flour, l1/^ cups milk, 3 rounding teaspoons baking powder. Bake about 1% hours.—Eva M. Davenport.
Bran Bread
4 cups graham flour, 2 cups sour or sweet milk, cups bran (Ralston’s), 1 cup molasses, 1 cup brown sugar, 1 teaspoon soda, baking powder and salt, 1 cup raisins; 1 cup walnuts may be added. Bake 1 hour in moderate oven.—Ethel F. Smith.
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NORTHBRAE
CLEANING 8 DYEING CO.
All Orders Promptly Attended to
Phone Berkeley 3446
2104 VINE STREET, BERKELEY, at North Berkeley Station
Phone Berkeley 4588
AIMEE LA FARGE ANDERSON Specialist
Facial and Scalp Work	Hair Dressing
Manicuring
2009 Shattuck Avenue, Berkeley
THOUSAND OAKS MARKET
ORTLAND BROTHERS
Quality Meats, Poultry and Fish
1731 SOLANO AVENUE
Opp. S. P. Thousand Oaks Station	Phone Thorn wall 2828
WORK CALLED FOR AND DELIVERED
BERRYMAN FRENCH LAUNDRY
FINE WASHING	Laces and Lace Curtains a Specialty
All Flannels washed without shrinkage
Phone Berkeley 6227
1448 Shattuck Avenue	Vine Street StationEastern Star Cook Book
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Plain Nut Bread
One egg, % cup brown sugar, 1 cup sweet milk, a little salt, 1 cup chopped walnuts, 1 teaspoon baking powder, enough flour for thick batter, butter size 6f a walnut may be added* .Let stand twenty minutes. Then bake for twenty-five minutes in a moderate oven.—Anna McNally.
Nut Loaf
1	cup English walnuts, 1 egg, 1% cups milk, 1% cups bread crumbs (scant), y¿ teaspoon salt, % cup flour and milk, 1 heaping teaspoon butter; mix with other ingredients. •Bake slowly % hour.
Nut Bread
(For Sandwiches)
2	cups milk, 1% cups sugar, 1 teaspoon mapleine, 4 teaspoons baking powder, 1 teaspoon salt, 2 cups white flour, 2 cups graham flour, 1 cup chopped nuts. Bake about 40 minutes.—Mrs. Branch.
Nut Bread
3	eggs beaten in 1 cup of milk, 3 teaspoons baking powder, 1 cup English walnuts, y2 cup sugar, 3 cups flour, 1 teaspoon salt. Let raise 20 minutes.—Jessie Charles.
Nut Bread
1	egg beaten, % cup sugar, 1 cup milk, 3% cups flour measured after sifting, % teaspoon salt, 1 cup chopped nut meats. Allow to stand about 20 minutes; bake in moderate oven. Makes 2 loaves.—Mrs. J. E. Sherburne.
Nut Bread
2	cups white flour, 1 cup chopped nuts, 2 cups graham flour, 1% teaspoons salt, 1 cup sugar, 4 teaspoons baking powder. Beat one egg, add 2 cups sweet milk and stir into flour mixture. Beat well, pour into buttered pans, let raise 20 minutes; bake 45 minutes.—Mrs. Leech.
Nut Bread
4	cups flour, 4 teaspoons baking powder, 2 cups milk, 1 teaspoon salt, Fa cup sugar, 2 well beaten eggs. Mix and add to first mixture, and last 1 cup broken walnuts; raisins may be added. Set to rise for 20 minutes; cook hour in slow oven. This mkes 2 loaves.—Mrs. C. P. Potter.
Nut Bread
1	cup brown sugar, 1 cup chopped dates stoned, 2 cups white flour, 4 teaspoons baking powder, 2 eggs, 1 cup chopped nut meats, 2 cups graham flour, 1 teaspoon salt, 2 cups milk, % cup raisins. Put brown sugar into a mixing bowl, add nuts, dates, graham flour, flour sifted with baking powder and salt and eggs well beaten and mixed with milk; mix well and divide into 2 greased and floured loaf pans and set to rise about 30 minutes in a warm place. Bake in a moderate oven 1 hour. This bread is excellent for sandwiches.—Olive S. McCaslin.
Muffins
1 egg, 1 cup milk, 4 tablespoons butter, 1 tablespoon sugar, 2 cups flour, 2 heaping teaspoons baking powder, % teaspoon salt.—Marian Rien.
Peanut Butter Muffins
1 egg well beaten, 1 cup flour (scant), 1 tablespoon butter, 2 tablespoons sugar, % cup milk, 2 tablespoons baking powder, J4 teaspoon salt, 2 tablespoons peanut butter. Mix butter, peanut butter, sugar, egg, salt, milk, flour and beat hard; last add baking powder. Bake in quick oven.—Ella P. Jacobs.62
Eastern Star Cook Book
Telephone Berkeley 152,3	Our Special Coffee
WALDEN’S GROCERY
Quality & Service
FRUITS	VEGETABLES
PAINTS HARDWARE
1569 Solano Avenue
Berkeley, California
Corner Peralta Avenue
NEWMANS KNIT SHOP
TINY TOT NOVELTIES
Fancy Knit Goods, Sweaters, Hosiery
Phone Berkeley 156
2111 Center Street....Berkeley,	California
Telephone Berkeley 5212	Residence Telephone Berkeley 9073-J
MILLINERY
Made-to״Order and Remodeled
HEMSTITCHING
FRANCES M. BROWN
1785 Solano Avenue : : Berkeley, California
Thousand Oaks Station
Where It Pays to Pay Cash
We give you down-town prices and quality. We believe everything you buy of us will give you entire satisfaction. Why not trade in your district ?
MECKEL’S GROCERTERIA
A. N. MF.CKF.L, proprietor Self Help and Service
1793 Solano Avenue	Thousand Oaks Station
PHONE BERKELEY 1578Eastern Star Cook Book
63
Cornmeal Muffins
1	cup cornmeal, 1 cup sweet milk, 2 eggs, 3 tablespoons melted butter,
1	cup flour, % CUP sugar, 3 teaspoons baking powder, little salt.—Lucy G. Hoyt.
White Flour Muffins
2	cups flour, 1 egg, 1 tablespoon melted butter, 1 cup sweet milk, 3 teaspoons baking powder, little salt. Beat egg slightly, add flour, baking powder and salt, then the milk and melted butter last. Less mixing the better.—Lucy G. Hoyt.
Walnut Muffins
% cup sugar and % cup butter creamed together, 1 egg, ¿4 cup milk,
2	cups flour and little salt, 3 teaspoons baking powder, 1 cup walnut meats (broken fine).—Lucy G. Hoyt.
Whole Wheat Muffins
1 teaspoon salt, % cup sugar, 1 cup whole wheat flour, 1 cup flour, 4 teaspoons baking powder, about 1 cup milk, 1 egg, 1 tablespoon melted butter. Sift dry materials; add gradually milk, egg well beaten and melted butter. Fill well greased muffin pans ¿4 full. Bake about 25 minutes.—Mary Charlene Charles.
Oatmeal Muffins (with sour milk)
1	cup raw rolled oats soaked in ¿4 cup sour milk, )4 cup white flour, % cup sugar, 1 egg and little salt, % teaspoon soda. Makes six.—Mrs. Frances Hill.
Coffee Cake
Sift together 1 cup flour, )4 cup sugar, 3 teaspoons baking powder, % teaspoon salt, J4 cup milk, 1 egg, 4 tablespoons melted butter. Sprinkle top of cake with sugar and cinnamon before baking.—Mrs. Yater.
Raisin Coffee Cake
3	cups flour, 5 tablespoons sugar, 1 egg, 1J4 teaspoons salt, 1 cup raisins, 4 teaspoons baking powder, % to •)4 cup milk, 3 tablespoons melted shortening, J4 cup chopped nuts. Sift dry ingredients; add raisins and nuts; add melted shortening to milk, sugar and egg, making soft dough easily handled; roll % inch thick, divide into half and braid to make a ring. Let rise 15 minutes and bake 20 to 30 minutes.—Audrey Hanford.
Coffee Cake
2	heaping cups flour sifted, 2 teaspoons baking powder, % teaspoon salt, 2 tablespoons shortening, J4 cup sugar, 1 cup milk, 1 egg. When ready for oven sprinkle over top 2 heaping tablespoons flour, 2 heaping tablespoons brown sugar creamed with butter size of walnut, )4 teaspoon cinnamon.—Vivian Bailey.
Coffee Cake
1	cup sugar, % cup butter, 1 cup flour. Mix in hand and take out one cup to sprinkle over the top. Add 1 cup flour, 2 heaping teaspoons baking powder, 2 eggs, )4 cup milk.—Mabelle Stoll.
Coffee Cake
2	cups flour, 1 cup sugar, cup shortening. Rub together as for pie crust crumbs. Save % cup for top. Add 2 teaspoons baking powder; drop in egg, % cup milk; beat thoroughly; put the half cup crumbs and half cup chopped nuts and cinnamon on top; bake in moderate oven.—Mrs. J. E. Sherburne.64
Eastern Star Cook Book
BENNETT S SHOE REPAIR SHOP
P. BENNETT
We invite you to investigate and use our shoe repairing service. Our aim is to please YOU with neat shoemaking and best of materials.
NOVA HEELS
21 ?8 Center Street .	.	. Berkeley, California
MUND THE HATTER Exclusive Hat Shop for Men
We Carry a Complete Line of Hats and Caps We also Clean and Reblock Hats for Ladies and Gents 2066 University Avenue, near U. C. Theatre Berkeley, California
Telephone Berkeley 5212	We call and deliver anywhere
THOUSAND OAKS Cleaners, Dyers and Tailors Trices and Deliveries *Always Right 1783 Solano Avenue
Thousand Oaks Station, Berkeley, California
CLAIRE LENFESTEY
PIANIST and TEACHER “Pupil of Wagner Swayne STUDIO: 840 San Mateo Road
Telephone: Thornwall 1084Eastern Star Cook Book
G5
Ginger Bread
y cup New Orleans molasses, *4 cup white sugar, 1 cup sour cream,
1	teaspoon soda (moistened and stirred into cream), 2*4 cups flour, 2 eggs, 1 teaspoon ground ginger, *4 teaspoon cinnamon.' Bake in moderate oven.
Ginger Bread
1 cup brown sugar, 3 tablespoons shortening, }/2 cup molasses, 1 cup sour milk, 2 cups flour, 1 teaspoon soda, 2 teaspoons cinnamon, 1 teaspoon ginger. Sift together.—Mrs. Richard Street.
Soft Ginger Cake
1 cup molasses, % cup lard or butter, 1 cup hot water, 1 tablespoon cinnamon, 2 eggs, 1 cup brown sugar, 2% cups flour, 1 tablespoonful ginger, 1 tablespoonful soda. Cream sugar and butter together, add molasses, eggs well beaten, mix thoroughly, then add ginger, cinnamon and soda dissolved in a little hot water. Stir until smooth; add hot water last. Bake in slow oven.—Olive S. McCaslin.
Soft Ginger Bread
y2 cup sugar, 1 cup molasses, 1 cup boiling water, 2 eggs, 1 teaspoon cloves, y2 cup butter, %y2 cups flour,’2 teaspoons soda, 1 teaspoon ginger. Cream sugar and butter; add molasses and eggs, flour and spices, and lastly soda dissolved in hot water.—Mabelle Stoll.
Ginger Bread
1	cup molasses and 1 teaspoon soda beaten together until very light and foamy, y2 cup sugar, 2 eggs, % cup lard or beef drippings, 1 cup sour milk or cream, 3 cups flour with 1 teaspoon soda, 1 teaspoon ginger, y2 teaspoon cinnamon and a little salt sifted together. Add seedless raisins if desired; may be baked as small cakes.—Lucy G. Hoyt.
Old Fashioned Ginger Bread
y2 cup sugar, then filled with molasses; J4 cup shortening, then fill with hot water; 2 eggs beaten with a little salt, 1 level teaspoon soda added to hot water, y2 teaspoon cinnamon, 1 teaspoon ginger, flour to make a thin batter; 1 cup of raisins may be added. Bake slowly one hour.—Anna McNally.
Nut Ginger Bread
2	cups molasses, 1 cup melted butter and lard mixed, 1 cup thick sour milk, *4 teaspoon soda, 3 full cups of flour, 3 teaspoons baking powder, 1 tablespoon cinnamon, 1 tablespoon ginger, 1 cup chopped nuts. Stir for three minutes steady, pour into well greased, shallow pan and bake slowly for fifteen or twenty minutes.
Scones
2% cups flour, 2J4 teaspoons baking powder, 2*4 tablespoons sugar,
2	tablespoons Crisco, y2 cup raisins, J4 teaspoon salt, % cup milk. Mix and sift dry ingredients; chop in shortening; add raisins and mix thoroughly ; then add milk; turn out on board and roll to thickness of biscuits; cut in squares and brush with melted butter; turn end over; bake about 20 minutes; spread with jam.—Mrs. J. E. Sherburne.
Ginger Bread (Excellent)
1 cup molasses, shortening (size of an egg), 1 cup sugar, 1 cup milk, 1% cups flour, 1 egg, pinch of salt, 1 teaspoon cinnamon, V2 teaspoon mace, y2 teaspoon soda, % teaspoon ginger, 1 small teaspoon baking powder.—Ella P. Jacobs.
66
Eastern Star Cook Book
YAGER SHEET METAL Co.
MANUFACTURERS OF
SHEET METAL WORK
of every description
LARGEST STOCK	BEST EQUIPPED
3501-21 Chestnut Street	Oakland, California
Corner 35TH and San Pablo Avenue
Telephones: Piedmont 471—472—473
CROWELLS MARKET
GROCERIES and MEAT
Corner Delaware and California
—Two D hones—
Berkeley 6135	Berkeley 706Eastern Star Cook Book
67
Ginger Bread
] cup of brown sugar, 1 cup of molasses, a large half cup of butter, 3 eggs (beaten well), 1 large cup of sour cream, 3 cups of flour, % teaspoon of soda, 2 heaping teaspoons of baking powder, 2 teaspoons of ginger, 1 teaspoon of cinnamon, % teaspoon of cloves, a little nutmeg, cup of seeded raisins. Mix butter, molasses and sugar well. Add beaten eggs, then sour cream and soda alternately with flour, to which has been added baking powder, all the spices and raisins. Bake in layers. Filling for Ginger Bread :—2 cups of sugar (coffee A), 2 yellows of eggs, 2 tablespoons melted butter, 2 tablespoons flour stirred in butter, about ¿4 cup of boiling water and flavoring.—May M. Barnett.
Soft Ginger Loaf
1 cup brown sugar, large % cup butter or other shortening, 3 eggs beaten together, 1 cup molasses, 1 cup rich sour milk, 2 teaspoons soda stirred into milk until it foams, 3 cups of flour, 1 teaspoon ginger, cinnamon and a little nutmeg. Bake in a loaf.—May M. Barnett.
Insure your household goods with GEORGE FRIEND COMPANY, Cor. Colusa and Solano Ave., Berkeley.G8
Eastern Star Cook Book
DANCING
RUSSIAN BALLET TECHNIQUE
MRS. LAURA MALLARY
635 Ensenada
Phone Thornwall 599
SPRAGUES PHARMACY
W. R. Kleinhammer, PROPRIETOR
Phone Berkeley 7007	1605 Solano Avenue
PRESCRIPTIONS - - DRUGS - - STATIONERY
DELIVERY FREE
For your recipes get the best
Squibbs Household Products
Allspice, Cinnamon, Sumatra, Cloves, Ginger, Mace, Mustard, Nutmeg, Paprika, Black Pepper, Tumeric, White Pepper, Red Pepper, Celery Seed, Caraway Seed, Vanilla Extracts and Specialties
“Try Your Druggist First”
QUALITY : : SERVICE : : ACCURACY
We are for Thousand Oaks—“Trade at Home”
GEO. B. KIRK
Pictures Picture Frames Mirrors Mouldings Candlesticks and Book Ends
2136 Center Street
Phone Berkeley 4915Eastern Star Cook Book
69'
PANCAKES AND WAFFLES Raw Potato Pancakes
Pare and grate, as quickly as possible, 1 pound of raw potatoes, and add 1 beaten egg, stirring so as to coat the potatoes and keep them from turning black in the action of the air; then add 1 tablespoonful of melted butter, one teaspoonful of baking powder, and flour enough to roll, sifted with % a teaspoonful of salt. A cup of flour may be used to sift with the salt, and more added as needed. The batter should be of the consistency of a thin pancake batter. Cook on a griddle greased with bacon fat, and serve with maple syrup or spiced honey.—Mary Perschke.
Quick Waffles
2 cups of flour sifted twice with 1 teaspoonful of baking powder and the same of salt, 3 eggs, 1 tablespoonful of butter or cottolene or other fat, 2 cupfuls of milk. Beat the yolks smooth, add the milk, and turn this upon the prepared flour. Whip lightly and quickly for 1 minute, add the stiffened whites and drop by the spoonful into heated and greased waffle irons.—Cora A. Charles.
Waffles
4 teaspoons baking powder, y2 teaspoon salt, 1% cups milk, 2 cups flour, 2 eggs separated, 4 tablespoons melted butter. Mix flour with baking powder, salt and sugar and sift into bowl; beat yolks, add butter and milk; add this mixture to dry ingredients, beating thoroughly. When well mixed fold in stiffly beaten whites of eggs.—Olive S. McCaslin.
Buttermilk Waffles (Delicious)
2 eggs, 1 teaspoon baking powder, % cup cornmeal, 1 teaspoon sugar,
1	tablespoon butter, 1 tablespoon warm water, 2 cups sour or buttermilk,
2	cups flour, 1 teaspoon salt, 1 tablespoon lard, 1 level teaspoon baking soda. Beat eggs light; add milk, flour sifted with cornmeal, baking powder, salt and sugar; melt lard and butter; add to soda dissolved in warm water; mix carefully and cook in well greased waffle pans. Sufficient for 16 individual waffles.—Olive S. McCaslin.
Griddle Cakes
4 teaspoons baking powder, 1 teaspoon salt, 2 cups milk, 3 cups flour,
3	eggs separated, 1 tablespoon butter. Melt butter ; mix flour, baking powder and salt and sift into a bowl; beat yolks and add to milk; then add butter; gradually add flour and beat into a smooth batter; then fold in whites of eggs.—Olive S. McCaslin.
GEORGE FRIEND COMPANY will buy or sell your property.70
Eastern Star Cook Book
Why do you rent? GEORGE FRIEND COMPANY sells homes on an easy payment plan.Eastern Star Cook Book
71
SALADS Winter Salad
On heart leaves of lettuce arrange halves of canned peaches, surround by grapefruit sections, and fill with celery, cut in bits and mixed with chopped pecan nut meats. Beat until firm throughout, % a cup of heavy cream with % a teaspoonful of paprika, % a teaspoonful of salt, 2 tablespoonfuls of lemon juice. Place a tablespoonful of this beaten cream above the filling in each half peach, and decorate with a candied cherry.
Crab Cocktail Salad
Shred crab meat, chill and serve on lettuce leaves with the following cocktail dressing: 2 tablespoonfuls tomato catsup, 2 tablespoonfuls water, 1 tablespoonful lemon juice, 5 drops tobasco sauce, salt, 1 teaspoonful Worcestershire sauce. Mix all together and serve as dressing for crab salad. Shrimps or lobsters may be served in the same way.
Frozen Fruit Salad
Mix equal parts of bananas, oranges, white grapes and pineapple, cut in small pieces. Add walnut meats, broken in small pieces, and mix the whole well with cream dressing. Turn into an ice cream freezer, pack in salt and ice, and freeze to a mush. The dasher and crank should not be used in the freezer, but the mixture stirred occasionally while freezing with a long handled spoon or wooden paddle. Serve on crisp lettuce leaves, and garnish with maraschino cherries. Various other combinations of fruit may be used, as strawberries, pears, cherries, etc. This salad is very attractive if served in chilled cantaloupes which have been cut in halves crosswise.
Dream Salad
Soak 2 tablespoons gelatine in 1 cup water 5 minutes; add 1 can boiling tomato soup until dissolved; add 1 onion, 1 dill pickle and 1 cup pimentoes, chopped fine. Pour into molds and serve on lettuce with mayonnaise.—Ethel F. Smith.
Macaroni Salad
y2 pkg. macaroni boiled in salt water. Add 1 chopped green pepper or olives, 1 chopped pimento, y2 cup chopped ripe olives, % cup chopped celery, 1 teaspoon chopped parsley. Mix with mayonnaise.—Ethel F. Smith.
1 slice of pineapple on lettuce leaf, 1 large spoon Dutch cheese on top of pineapple. Sprinkle with paprika, then mayonnaise. Next large slice of tomato, another layer of cheese followed by a generous covering of mayonnaise dressing. This serves one person and is delicious.—Ella Goodwin.
Tomato Jelly Salad
1 cup tomato puree, 1 cup hot water, 1 bouillon cube, bit of bay leaf, y2 teaspoon salt, % sliced onion, 2 tablespoons gelatin soaked in % cup cold water, 2 tablespoons vinegar. Simmer first six ingredients fifteen minutes, remove from fire, add soaked gelatin and set aside to cool.—Nora Watkins.
Chicken Salad
1 cup cold boiled chicken, y2 cup plain mayonnaise, 1 teaspoon capers, 1 cup celery, 2 hard boiled eggs. Cut chicken in cubes 1 inch in size; dice
Real Estate is the only safe investment. See GEORGE FRIEND COMPANY.72
Eastern Star Cook Book
Yes we have no salads!
But we do have standard lines of
DRY GOODS ־ HOSIERY ־ NOTIONS UNDERWEAR
And sell for cash at low prices
“Stars” are always welcome
Pictorial Review Patterns Sold Here
In the heart of Berkeley and growing with it
EDISON ELECTRIC COMPANY
R. V. OYLER, PROPRIETOR
WIRING :: SUPPLIES
Gen. Electric Motors
Edison Mazda Lamps
Electrical Equipment
2082 University Avenue
Phone Berkeley 1555	Berkeley, CaliforniaEastern Star Cook Book
73
celery; slice the hard boiled eggs or quarter them; small pieces of green pepper or pimento can be added if desired.—Ella Goodwin.
Good Salad
Boil as many eggs as desired, cut and remove yolks; mix yolks with grated cheese and a dash of red pepper, salt to taste; mix with mayonnaise and roll in little balls big as a marble, then have some boiled green peas, mixed with chopped parsley and mayonnaise, seasoned with salt and pepper. Fill the white shell with the peas; place on lettuce leaf and garnish around with the little marbles of yolks.—Mrs. Wolfrom.
Grape and Pecan Salad
Skin and seed Muscat grapes, fill centers with pieces of pecans. Serve with whipped cream salad dressing, made by adding whipped crem to either uncooked oil salad dressing or any good cooked salad dressing.
Fig and Orange Salad
Wash and dry the figs, remove skins, cut in halves, add diced oranges, serve with cream mayonnaise.
Wilted Lettuce Salad
Fry two thin pieces of bacon until crisp, then crumble it into small pieces. To the bacon fat in frying pan add % cup mild vinegar, % teaspoon salt, % each teaspoon pepper and paprika. Boil up once, add the crisp bacon, pour over lettuce while hot. Sometimes half a cup of milk is added.
Marshmallow Salad
Mix equal parts of marshmallows and canned pineapple, both cut in small cubes. Serve on lettuce leaves with cream dressing, and garnish with maraschino cherries. Some of the cherries may be cut in halves and mixed in with the salad, and this method gives an attractive combination of color.
Watermelon Salad
Chill a watermelon, cut in halves, and with a French potato cutter scoop out balls from the melon. The seeds should be avoided in cuttin? out the balls. Arrange on crisp lettuce leaves, and serve with French dressing or cream dressing. This is a very attractive looking salad, and most acceptable on a warm day.
Pear Salad
Select tender halves of canned Bartlett pears and arrange on heart leaves of lettuce. Fill the pear cavities with the following dressing and sprinkle with chopped nuts. Dressing for Pear Salad: Into 1 cup of heavy cream crumble 1 cake of cream cheese. Beat with a Dover beater until firm.
Prune-and-Nut Salad
Cook y2 a pound of prunes. Do not overcook; they should cut in smooth, firm pieces; add J4 a teaspoonful of salt and % a teaspoonful of paprika to the prunes, cut in lengthwise strips, and to % a pound of pecan nut meats, cut in three pieces, each. Beat 1 cup of double cream and 2 tablespoonfuls of lemon juice until firm throughout. Mix )4 of it with the prunes and nuts. Arrange on lettuce leaves, decorate with rest of beaten cream and nuts and strips of prune.
Look up the expiration of your Insurance, then see GEORGE FRIEND COMPANY.74
Eastern Star Cook Book
A. A. ABBOTT
Driver “E”
Will give Crystal Laundry bundles personal attention
Phone Lakeside 541
In Business in Berkeley Continuously for Seventeen Years
KNOWLES, PORTER & YOUNG
REAL ESTATE and INSURANCE
AGENTS FOR
Insurance Company of North America
Oldest American Insurance Company
Sun Insurance Office
Oldest Company in the World
North British and Mercantile Insurance Co.
Largest Company in the World
“BERKELEY’S BEST BARGAINS”
2118 Shattuck Avenue	Phone Berkeley 52
LAWRENCE C. MANOR
ATTORNEY-AT-LAW
AND
NOTARY PUBLIC
Probate Work a Specialty
662-664 Pacific Building	961 Ordway Street
San Francisco	Albany
Phone Sutter 1049	Phone Thornwall 3343Eastern Star Cook Book
75
Throop Salad
Take an apple, cut top off and scoop out close to the peel; save all you scoop out and put in a bowl of water to prevent darkening; take 1 cup of the apple, % cup of celery cut into dice, % cup banana sliced, 1/2 cup of nuts chopped fine, y2 cup of pineapple sliced, add whipped cream to mayonnaise dressing, 1 cup for 12 persons; put all in a bowl, cutting the banana just before mixing; mix all together with a salad dressing and put into the apple cups; serve in lettuce with pieces of orange peel to decorate.—Mrs. Marian G. Herrick.
Carrot Salad
Chop through food chopper very fine as many raw carrots as desired, then place in bowl. For 8 persons add: 4 small sweet pickles, 8 olives, little parsley and onion, 1 cup celery, 1 hard boiled egg. All the above to be chopped fine. Pinch salt, dash red pepper, and mix together with mayonnaise. Put in individual molds (small), shake out on lettuce leaf and garnish with chopped hard boiled egg. (This salad can’t be distinguished from shrimp).—Mrs. Wolfrom.
Celery Salad
Scrape and wash the tender hearts of crisp celery; cut in 1 inch pieces in straws lengthwise; there should be 2 cups; add 1 cup blanched and shredded almonds; mix well and marinate with French dressing. Let stand 1 hour. Drain and arrange in nests of heart lettuce leaves. Sprinkle with rings of Spanish onion thinly sliced. Mask with mayonnaise or with boiled dressing.—Kathleen M. Gann.
Cabbage Salad
Use only the center of a firm head of white cabbage. Shred it very fine and cover with ice water until crisp; drain thoroughly and mix with 1 medium sized thinly sliced Spanish onion. Mix with French dressing.—Kathleen M. Gann.
Hawaiian Salad
Arrange slices of canned pineapple, drained from the liquor in the can, in nests of crisp lettuce heart leaves. Pile on these Malaga grapes peeled, cut in halves lengthwise and seeds removed; mix with an equal quantity of walnut meats broken in pieces; sprinkle thickly with candied cherries; cut in fine shreds or chopped; moisten with French dressing.— Kathleen M. Gann.
November Salad
Arrange thin slices of crisp Spanish onion in nests of bleached lettuce leaves; pile on onion, apples pared and cut in y2 inch cubes; celery hearts cut in small pieces and fresh walnut meats cut in quarters. There should be an equal quantity of apples and celery, and 1 cup of nut meats to 2 cups each of the others. Moisten with mayonnaise; sprinkle each portion with finely chopped green pepper.—Kathleen M. Gann.
Tomato Salad
Take 12 large ripe tomatoes; remove the skin and cut the center from each. Fill hole with a dressing of 1 cup cold ham which has been run through meat grinder, 1 tablespoon of chopped onion, salt and pepper to taste; 1 teaspoon celery seed, *4 cup of bread crumbs. Put on ice and serve with a rich mayonnaise.—Cora A. Charles.
GEORGE FRIEND COMPANY has some choice residence lots for sale; they will soon double in value. Phone Berk. 397.76
Eastern Star Cook Book
THE POPPY ART SHOP and DOLL HOSPITAL -
LOUIE AND LOTTIE PRITZKOW
China - -Decorators
CLASSES WEDNESDAY AND SATURDAY
Phone Piedmont 66to-W	5625 San Pablo Avenue
ART POTTERY
COMPANY
Concrete Garden Furniture
Vases and Flower Boxes
Tree and Plant Pots
Pedestals, Benches and Seats Sundial Pedestals
Bird Baths and Fountains
59°9 5911 ־ College Avenue, Oakland, Calif.
Phone Piedmont 8925	Residence Phone Humbolt 8Eastern Star Cook Book
77
Pineapple Salad
Individual serving: Cut pimento in pieces and place a few of these pieces on 1 slice of pineapple; then make a ball of cottage cheese; place cheese on top of pineapple and pimento; cover with mayonnaise.— Cora A. Charles.
Cauliflower Salad
Take medium size head of cauliflower, wash carefully, tie in a piece of cheese cloth and cook in boiling salted water; when done remove cloth; sprinkle with 2 teaspoons of lemon juice and cool. When ready to serve separate the flowerets, arrange on a dish, sprinkle with chopped parsley and serve either with French dressing or mayonnaise.—Cora A. Charles.
Salmon Salad
1	can good salmon chopped fine, 2 cups celery, 1 cup English walnuts, 2 small pickles, 3 hard boiled eggs, little onion if desired. Chop fine and mix well together with a dressing made as follows: 3 eggs well beaten, lump of butter size of a walnut, 1 teaspoon prepared mustard, salt and pepper to taste. Mix this with % CUp good vinegar; put in double boiler, stirring constantly until it thickens; when cool stir thoroughly with salad. Cabbage may be used in place of celery.—Cora A. Charles.
Apple, Celery and Nut Salad
Take equal parts of apples, celery and nut meats; cut celery and apples in small pieces and break up walnuts (do not chop them). Serve on crisp lettuce leaves with mayonnaise.—Cora A. Charles.
Shamrock Salad
For a summer luncheon this salad is most attractive. Green peppers are cut 1 inch thick, 3 circles are placed on a plate to form a shamrock and are filled with shrimp salad.—Alice Longbotham.
Olive and Shrimp Salad
2	cupfuls of shrimps mixed with 2 cupfuls stuffed olives and seasoned with celery salt and paprika. The salad bowl is lined with lettuce or endive, and salad served with mayonnaise dressing.—Alice Longbotham.
Egg Salad
A platter is lined with shredded lettuce; hard boiled egg yolks are placed in the center, garnished with parsley; rings of egg whites are filled with mayonnaise dressing.—Alice Longbotham.
Christmas Fruit Salad
1	can sliced pineapple, 1 canned pimiento, 6 canned cherries, cupful of French dressing, shredded or whole lettuce leaves. Cover a salad bowl or individual plates with the lettuce; place the pineapple upon this and decorate each slice with 5 strips of pimiento, forming a star; in the center put a cherry. Serve with French dressing. When there are no cherries, take seasoned cream cheese, roll into a ball, dust it with paprika.—Alice Longbotham.
Flower Salad
2	cups cold boiled rice, 1 cup seeded raisins, 2 oranges, % cup French dressing, % cup mayonnaise, lettuce and paprika. Wash dry and marinate the raisins in the French dressing. Mix the rice with well seasoned mayonnaise; line a salad plate with the lettuce; put the raisins in the
Put your earnings in lots that will double in value. GEORGE FRIEND COMPANY will do it.78
Eastern Star Cook Book
BERKELEY AUTO TOP CO.
H. J. F. SATTIN	R• V• OYLER
1941 UNIVERSITY AVE., TELEPHONE BERKELEY I 241 BERKELEY, CALIFORNIA
*Announcing the enlargement of our shop. We are now fully equipped to manufacture to order, or repair, California Sliding Window Tops, Silk Curtains, Plate Glass Curtains of all kinds, Trimming, Radiator, Fender and Body Work
AUTOMOBILE PAINTING BY ACME AUTO PAINTING COMPANY
AT THE SAME ADDRESS
ETCHINGS of BERKELEY
AND THE UNIVERSITY OF CALIFORNIA, SAN FRANCISCO, MONTEREY, YOSEMITE—ON EXHIBIT AT MY STUDIO. VISITORS WELCOME FROM FOUR TO SIX.
FREDERICK ROBBINS
22 17 SHATTUCK AVENUE
BERKELEY, CALIF.Eastern Star Cook Book
9
center and the rice around the raisins ; place the orange sections around the rice; dust with paprika.—Alice Longbotham.
Frozen Fruit Salad
Cut in small bits the fruit in 1 can, each, of pineapple, white cherries, pears and peaches. Mix prepared fruit, the juice from the cans, two oranges and % of a grapefruit, cut in bits, 2 cups of mayonnaise and 1 pint of cream, whipped. Turn into the can of a freezer and freeze, turning crank very slowly; pack the frozen mixture in quart brick molds and let stand in ice and salt 1 hour. Serve, cut in slices, on lettuce leaves. This recipe will serve thirty-five people.
Astor House Salad, Fruit and Cheese
Arrange in a nest of heart leaves of crisp lettuce six large strawberries, the pulp of one-half an orange, cut in sections, and 2 tablespoonfuls of pineapple cubes. Make a dressing by mixing with % a cup of salad oil 2 tablespoonfuls of lemon juice, a little salt, a speck of paprika, and when well blended add two tablespoonfuls of grated Parmesan cheese. Beat all together, and pour over salad before serving. This makes an individual portion; the ingredients can be multiplied by the number to be served.
Nut Salad
1 cup chopped nuts, 6 sweet pickles, 3 hard boiled eggs, 1 boiled potato. Chop or cut fine and serve on lettuce. Dressing: 3 egg yolks, % cup cream, 3 tablespoons sugar, % cup vinegar, salt. Beat yolks and add sugar and cream, put over double boiler; when this boils add rest of ingredients and cook till thick.—Mrs. Bailey.
Fruit Salad
5 slices canned pineapple, 3 halves canned pears, 6 halves canned apricots ; 6 halves canned peaches or fresh fruit of these same may be used; 1/2 cup canned white cherries, 1 large grapefruit, 2 oranges, juice 1 lemon. Cut fruit into small pieces, place in strainer and let stand till juice drains ofif. Add 1 cup sugar. Boil 1 cup of the juices for 1 minute. Soak 2 tablespoons gelatine in 8 tablespoons cold water for 5 minutes, then pour over boiled juices. When cold add fruits and put into wet molds. Serve with cooked salad dressing or whipped cream.—Mrs. Bailey.
Peanut and Cabbage Salad
Chop or shred a small head of cabbage; add several stalks of celery cut fine; 1 cup of peanuts; mix with a cooked dressing to which has been added a small amount of whipped cream.—Cecil Sherburne.
Stuffed Beet Salad
Boil 6 medium sized beets until tender. Skin and allow to cool; hollow beets and mix same with 1/2 pound cottage cheese, little celery and mayonnaise; salt and pepper; refill beets with mixture.—Mrs. Adelson.
Egg Plant Salad
Bake until soft 1 egg plant; peel and cut fine; add 1 onion cut fine, little oil and vinegar, salt and pepper to taste.—Mrs. Adelson.
Candle Fruit Salad
1 slice pineapple on lettuce leaf; cut banana in half crossways and place in center of pineapple; place maraschino cherry on top of banana with toothpick ; pour thick mayonnaise over same.—Mrs. Adelson.
Do you own your home? If not, GEORGE FRIEND COMPANY will help you get one. Cor. Colusa and Solano Ave., Berkeley.80
Eastern Star Cook Book
M. FRIEDMAN & CO.
PAINTS VARNISHES ENAMELS
WALL PAPERS
Wholesale and Retail
MANUFACTURERS OF
Alameda County distributors for the famous
Robert Griffin Line of Interior Wall Decorations
Competent Decorators at your demand
1810-16 San Pablo Avenue Oakland, Calif.
Phone Oakland 6200
2040 University Avenue Berkeley, Calif.
Phone Berkeley 5612
3332 East Fourteenth Street
Fruitvale
Phone Fruitvale 331Eastern Star Cook Book
81
SALAD DRESSING Honey Salad Dressing
Yolks of 3 eggs beaten lightly, J4 cup of strained honey, 1 tablespoon of sugar, juice of 2 lemons. Cook in double boiler slowly; stir all the time while cooking; next day add 7 tablespoons whipped cream; whip all together hard.—Ella P. Jacobs.
Eggs Like Apples
Boil eggs hard and remove the shell while warm. Shape like apples and color red with fruit color. Place a honeysuckle stem and leaf in each egg. Put on bed of lettuce and place mayonnaise on side.—Mrs. R. E. Johnston.
Pineapple and Bluehill Cheese
Beat oil into 1 package of Bluehill cheese until thick and creamy; heap on slices of pineapple; serve on crisp lettuce.—Cecil Sherburne.
Thousand Island Salad Dressing
1 cup mayonnaise, 1 tablespoonful tarragon vinegar, % teaspoonful paprika, 1 tablespoonful chopped pimientos, 1 tablespoonful chopped green pepper, % cup chili sauce, 1 tablespoonful peanut butter.—Cora Charles.
MacLaren’s Roquefort Cheese Dressing
1/2 saltspoon of salt, y2 saltspoon of pepper, 3 tablespoons of olive oil, one tablespoon of vinegar or lemon juice. Stir seasoning into the oil, add vinegar, drop by drop, stir vigorously until it slightly thickens and rub into this Roquefort cheese enough to make a thick paste; thin just before serving with whipped cream.
No-Egg Mayonnaise Dressing
y2 teaspoon .salt, 1 tablespoon Carnation milk, % cup oil, % teaspoon paprika, 1 teaspoon lemon juice or vinegar. Put salt and paprika in a bowl; add Carnation milk and mix thoroughly; add oil slowly, stirring constantly. Then add the lemon juice or vinegar. This recipe makes % cup salad dressing.—Virginia Kingsbury.
Fruit Salad Dressing
Juice of 1 can pineapple, juice of 1 bottle maraschino cherries, juice of 1 lemon, 2 eggs, y2 cup sugar, 1 tablespoon cornstarch. Put juices in double boiler, add eggs and sugar, then cornstarch. When cool and ready to serve, beat in 1 cup of whipped cream.—Mabelle Stoll.
Russian Salad Dressing
1 teaspoon chopped pimientoes, 1 tablespoon catsup, 1 teaspoon chopped olives, 1 tablespoon chopped celery. Heart of lettuce cut in center; pour dressing over, then place mayonnaise on top.—Mrs. Wolfrom.
Russian Salad Dressing
3 tablespoons Mayonnaise, 1 tablespoon chili sauce, 1 teaspoon vinegar, 1 chopped pimento, 1 teaspoon chopped olives, % teaspoon paprika, % teaspoon mustard, % teaspoon salt. Mix well.—Mrs. Richard Street.
Perfection Salad Dressing
1 cup powdered sugar, 1 cup salad oil, 4 tablespoons catsup, 1 teaspoon salt, 1 clove garlic, juice of 1 lemon, few dashes red pepper. Add catsup to sugar and mix thoroughly, then add oil very slowly; when oil
GEORGE FRIEND COMPANY has some choice residence lots for sale. They will soon double in value.82
Eastern Star Cook Book
Phone Piedmont 2528
CHAS. J. BRAUN MATTRESS Co.
6699 San Pablo Avenue	Oakland; California
MODERN DRY GOODS AND NOTIONS STORE
We Carry a Complete Line of
GENTS’, LADIES’ AND CHILDREN’S WEAR Dresses, Corsets, Silk Hose, Underwear, Yard Goods, Curtains, Draperies, Infants’ Wear	Stationery and School Supplies
Do not fail to see our full line of toys
Phone Berkeley 1894	1563 Solano Avenue
A. TOSO	D. TRAVF.RSARO
THE FLOWER SHOP
Florists and
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Thorn wall 24	2114 Center St., Berkeley
Office: Berkeley 1345	Residence: Thornwall 3765
THOUSAND OAKS SHOP Bicycle ־ Electric ־ Plumbing
Mazda Lamps	Key Fitting
C. W. LUTZI
892 Colusa Avenue, at Thousand Oaks StationEastern Star Cook Book
83
has all been added, add lemon juice, salt, red pepper and clove of garlic. Let garlic remain in dressing for an hour or so. Tarragon vinegar may be used instead of lemon juice.—Olive S. McCaslin.
Cooked Mayonnaise Dressing
2 egg yolks, 1 tablespoon flour, % teaspoon salt, 2 tablespoons sugar, y2 teaspoon mustard, y cup cider vinegar, % cup sweet milk. Mix flour, salt, sugar and mustard together, place in double boiler and add vinegar, then yolks of eggs well beaten ; when this mixture starts to cook, add milk. This is a delicious dressing for cabbage.—Olive S. McCaslin.
Salad Dressing
6 eggs, 4 even tablespoons sugar, 8 tablespoons oil, 17 tablespoons vinegar, 4 even tablespoons of mustard, \V2 tablespoons salt, 18 tablespoons milk. Separate yolks from whites; mix the sugar and mustard; add gradually to the yolks; add oil slowly, then milk and vinegar; cook to the consistency of a soft custard; beat whites to a stiff froth and add while mixture is hot; stir constantly while cooking in double boiler. Allow mixture to become cold, then stir again and bottle.—Nondis Eggleston.
Cream Salad Dressing
Mix y2 teaspoonful of mustard, J4 teaspoonful of salt and a generous % a teaspoon of paprika. Add the yolks of 2 eggs, and mix thoroughly. Add J4 cup °f butter and % CUP of cider vinegar. Set the saucepan over hot water, and stir until the mixture becomes smooth and thick. Then remove from the fire and beat in the white of 1 egg, beaten dry. Return the saucepan to the hot water, if needed, to set the egg. Beat the mixture constantly while it is in the hot water. When the mixture is cold and the salad is ready to serve, fold in half a cup of thick cream, beaten solid.
Cream Dressing for Fruit Salad
Beat the yolk of 1 egg with 2 tablespoonfuls of sugar, 1 teaspoonful of mustard, 2 tablespoonfuls of vinegar, y teaspoonful of salt, dash of paprika and a dash of white pepper until all are well blended. Then cook it over hot water until the dressing is thick and jellylike. Let it get cold, and when ready to serve, beat T4 of a pint of heavy cream to a dry froth and whip in half of the dressing, or as much as desired to make it snappy. The finished product should be piquant and very tasty. This makes a delicious dressing for any kind of fruit salad. If you wish a very fancy dressing for salad, add chopped nuts or candied fruit cut in tiny pieces to this dressing.—Cora Charles.
Mock Mayonnaise
Beat 3 eggs very stiff; add the juice of 1 lemon, and beat in until the eggs have thinned again—the lemon juice will slightly thicken them. Season with % teaspoonful of salt, J/s teaspoonful of pepper, and a trace of paprika. Cook in double boiler until creamy, stirring constantly. Remove from fire, add 2 tablespoonfuls of butter, and let cool.
French Dressing
Mix very thoroughly J4 clove of garlic (minced very fine), )4 teaspoon salt, % teaspoon paprika, 3 tablespoons oil and 1 tablespoon vinegar. Put into wide mouth bottle or small fruit jar and shake until well mixed and thick.—Annie M. Kirch.84	____________ Eastern Star Cook Book_________________________
Cooked Mayonnaise
2 level tablespoons of sugar, 1 teaspoon of cornstarch, % teaspoon salt, % teaspoon white pepper, % teaspoon mustard. Mix thoroughly. Add 2 tablespoons of cold water and work to a smooth paste. Add 1 egg and beat well. Add 6 tablespoons vinegar and 1 tablespoon salad oil. Place over fire in double boiler and stir constantly until it begins to thicken, then add 6 tablespoons of cream (canned milk is quite as satisfactory), and continue cooking 3 minutes. If too thick when ready to use, beat in equal parts of salad oil and cream to desired consistency.— Annie M. Kirch.
Easy Salad Dressing
1	cup canned milk, 1 cup tomato catsup, 1 cup oil. Mix, beat until thick as mayonnaise. Delicious served over any vegetable salad.—Cecil Sherburne.
Fruit Salad Dressing
Mix 2 tablespoons corn starch with 1 cup sugar; add 1 cup water, juice of 1 orange, juice of 1 lemon; cook in double boiler until the consistency of mayonnaise; let cool and add whipped cream. Mix through fruit.—Mrs. J. E. Sherburne.86
Eastern Star Cook Book
RODEO VALLEJO FERRY Co.
IS NOW BUILDING
CARQU1NEZ BRIDGE
THE GATEWAY TO THE NORTH
Finished in 1925
QUICK FERRY SERVICE
AVEN J. HANFORD
President and General Manager
TIME CARD
Leave Oakland Side at “SHORT-WAY”			Leave Vallejo Side at MORROW COVE		
A.M. *6 :30 7:00 7:30 8:00 8:20 8:40 9:00 9:20 9:40 10:00 10:20 10:40 11 :00 11:20 11:40 Noon 12:00	P.M.. 12:20 12:40 1:00 1:20 1:40 2:00 2:20 2:40 3:00 3:20 3:40 4:00 4:20 4:40 5:00 5:20	P.M. 5:40 6:00 6:20 6:40 7:00 7:20 7:40 8:00 8:30 9:00 9:30 10:00 10:30 11:00 *11:30 *12 :00	A.M. *6:15 6:45 7:15 7:45 8:15 8:40 9:00 9:20 9:40 10:00 10:20 10:40 11:00 11:20 11:40 Noon. 12:00	P.M. 12:20 12 :40 1:00 1:20 1:40 2:00 2:20 2:40 3:00 3:20 3:40 4:00 4:20 4:40 5:00 5:20	P.M. 5:40 6:00 6:20 6:40 7:00 7:20 7:40 8:15 8:45 9:15 9:45 10:15 10:45 *11:15 *11:45
Effective May 1, 1923
Sundays and Holidays onlyEastern Star Cook Book
׳8
CAKES
A picnic is a festive spot;
Where oh, the bitter spite of it; We take the best cake of the lot And never get a bite of it.
Mock Fruit Cake
Cut up 1 package seeded raisins, 1 cup sugar, % cup lard or Crisco (melted), y2 teaspoon salt, 1 cup chopped walnuts, 1 cup cold water, % teaspoon each cinnamon, cloves and nutmeg. Put all above ingredients in a pot and let come to a boil; take off stove and add 1 level teaspoon soda, then let cool. When cool, add 2% cups flour and another level teaspoon of soda in flour. Bake 1 hour in very slow oven.—Mrs. C. P. Potter.
Dried Apple Fruit Cake
Soak over night 3 cups dried apples in cold water (enough to swell apples). In the morning chop apples fine and stew with 3 cups of molasses until almost soft. Add 1 cup raisins, 1 cup currants, a little chopped citron, orange and lemon peel, and stew for a few minutes. When cold add 3 cups flour, 1 cup butter, 3 eggs, 2 teaspoons baking powder, 1 teaspoon soda; spices and vanilla extract to taste. (Enough for two cakes.)—Ethel F. Smith.
Fruit Cake
2	cups flour, y2 cup lard, 1 cup water, 1 cup sugar, 1 cup currants, 1 cup raisins, 1 teaspoon cinnamon, 1 teaspoon cloves, teaspoon salt, 1 teaspoon soda; lemon extract to flavor. Boil all ingredients except flour, soda and extract. Let boil a few minutes, then allow to cool. When lukewarm, sift in flour and soda, mix well and add flavor. Bake in a moderate oven one hour. (This makes a 2%-pound loaf.)—Mrs. J. T. Vest.
Apple Fruit Cake
1	cup sugar, y2 cup butter, y2 teaspoon ground cloves, % teaspoon cinnamon, a little nutmeg, V2 cup chopped raisins, 1 teaspoon soda in 1 cup unsweetened apple sauce beaten well and add 1J4 cups flour well sifted. Bake slowly. (Tart apples are best.)—Mrs. J. T. Vest.
Apple Cake
1% cakes Fleischmann’s yeast, 1 tablespoon sugar, CUP butter, 2 eggs, 1 cup milk scalded and cool, 3% cups sifted flour, y2 cup sugar, 1% teaspoons salt, 5 apples. Dissolve yeast and 1 tablespoon sugar in lukewarm, milk, add 1% cups flour to make a sponge and beat until smooth. Cover and set aside in warm place until light—about one hour. Have sugar and butter well creamed, add to sponge. Then add eggs well beaten, rest of flour or enough to make a soft dough, and salt. Knead lightly, place in well greased bowl. Cover and set aside to rise about 2 hours. Roll y2 inch thick. Place in two well greased shallow pans. Brush with butter, sprinkle with sugar. Cut apples in eighths and press into dough, sharp edge downward. Sprinkle with cinnamon. Cover, let rise about y2 hour. Bake 20 minutes. Keep covered with pan for first 10 minutes.—Olive S. McCaslin.
Sponge Cake
5 eggs, 1 cup sugar, 1 cup flour, % teaspoon salt, 1 teaspoon baking powder, 1 teaspoon lemon extract. Add salt to eggs and beat for 15 minutes; add sugar and beat until very light, then remove beater; sift88
Eastern Star Cook Book
in flour mixed with baking powder; add extract and mix carefully and lightly. Turn into a well greased and floured cake tin and bake in a moderate oven 40 minutes.—Olive S. McCaslin.
Angel Food Cake
1	cup (running over) egg whites (9 to 11 eggs), 1% cups fine granulated sugar (sifted), 1 cup Swansdown flour sifted 5 times before measuring; 1 level teaspoon cream tartar, % teaspoon salt, 1 teaspoon vanilla, % teaspoon rose or almond extract. Pour the egg whites on a large platter; add salt and beat with a flat egg beater until foamy; add cream of tartar and continue beating until the eggs are stiff but not dry; fold in the sugar, one tablespoonful at a time; add flavoring; fold in the flour in the same manner as the sugar; pour in an ungreased cake tin with spout, and bake in a very slow oven from 50 to 60 minutes, increasing heat slightly when cake is almost done.—Olive S. McCaslin.
Mock Angel Cake
Sift together, six times, 1 cup of pastry flour, 1 cup of finely granulated sugar, 3% teaspoonfuls baking powder, % teaspoon salt. Add 1 cup warm milk and stir to make a smooth batter. The milk should be reasonably hot, but not hot enough to cause lumps in the mixture, and the dry ingredients should be added all at once and quickly stirred, then beaten with a large Dover beater until the whole is smooth. Add 1 teaspoonful flavoring extract and fold in the stiff-beaten whites of 2 eggs. Bake in a tube cake pan, first greased and then floured.
Sunshine Cake
7 egg whites, 5 yolks, % cup Swansdown cake flour, )4 teaspoon cream of tartar, 1 cup granulated sugar, % teaspoon lemon extract. (Use Van Dusen cake pan.) Beat whites until foamy and add cream of tartar; then beat until dry; fold sugar into whites; then add yolks beaten until light colored and thick; add flavoring and then fold in the flour, sifting flour as you fold it in. Bake in unbuttered tube pan for about 50 minutes in very slow oven.—Mabelle Stoll.
Sunshine Cake
Whites of 7 eggs beaten, pinch salt, yolks of 5 eggs beaten, % teaspoon cream tartar, 1 cup sugar sifted, vanilla, 1 cUp flour measured after sifting. Bake about 45 minutes in moderate oven.—Mrs. J. E. Sherburne.
Egyptian Cake
1% cups sugar creamed with % cup shortening; yolks of 4 eggs beaten, add y2 cup milk, 3 tablespoons chocolate dissolved in hot water, 1% cups flour, 1 teaspoon baking powder, salt, whites of 4 eggs beaten and added last. Bake in two layers.—Mrs. J. E. Sherburne.
Cracker Cake
5 eggs, yolks and whites beaten separately; % cup sugar, 1 cup chopped walnuts, 5 soda crackers rolled fine. Add beaten whites of eggs last. Bake in large sized layer tin in moderate oven about 15 or 20 minutes. When cold spread currant jelly on top of layer, then arrange lady fingers on same and top with whipped cream.—Ethel F. Smith.
Potato Cake
2	cups sugar, 3 eggs, J4 cup milk, 4 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 cup chopped walnuts, % cup butter, 1 cup mashed potatoes, 2 cups flour, V2 teaspoon salt, 1 teaspoonEastern Star Cook Book
89
cloves, 1 teaspoon vanilla, 4 tablespoons cocoa. Cream sugar and butter together well; add well beaten eggs; add mashed potatoes while warm (not hot) ; add cocoa mixed with water enough to moisten cocoa; add flour with spices and baking powder sifted together; add nuts last. This makes a large 4-layer cake, but it will not become stale on account of the potatoes.
Chocolate Frosting
3	cups sugar, % cup cocoa or chocolate, 16 tablespoons milk. Mix all together and boil until it forms a soft ball in cold water; remove from fire and add a piece of butter the size of a walnut, 1 teaspoon of vanilla and beat until creamy; then spread on cake.—Mary Perschke.
Sponge Cake
4	egg yolks, 1 cup sugar, 3 tablespoons water, 1 tablespoon lemon juice. All beaten together 15 minutes, then add 4 egg whites beaten to a stiff froth and beat hard again. Add 1 cup and 1 tablespoon flour and beat again. Bake about an hour in a slow oven.—Eva M. Davenport.
Sponge Cake
1 cup sugar, 1 cup flour, 3 eggs, 1 teaspoon baking powder, juice of y2 orange, % cup cold water, y teaspoon vanilla. Cream sugar and beaten yolks; add juice and water, flour and baking powder; then add beaten whites.—Marian Rien.
White Cake
1 cup sugar, 6 level teaspoons Snowdrift, y2 teaspoon salt, scant cup milk, 2 cups flour sifted 3 times, 3 teaspoons baking powder (level), whites of 3 eggs beaten stiff.—Ella P. Jacobs.
White Cake
1	cup butter, 3^4 cups flour, whites of 6 eggs, 1 teaspoon rose water, 2 cups sugar, 1 cup sweet milk, 2 level teaspoons baking powder.—Ella Goodwin.
White Cake
2	cups sugar, 1 cup sweet milk, 3 teaspoons baking powder, 1 scant cup butter, 3% cups flour, whites of 4 eggs. Cream butter and sugar, add milk, flour and baking powder; beat eggs to stiff froth and add last. Flavor and bake in layers.—Lucy G. Hoyt.
Lady Baltimore Cake
y2 cup butter (scant), 1 cup cold water, 3 cups Swansdown cake flour sifted 3 times before measuring, 2 rounded teaspoons baking powder, whites of 4 eggs, 1% cups granulated sugar (sifted). Flavor with % teaspoon almond extract and % teaspoon vanilla. Cream butter and sugar thoroughly; add y3 the water with 1 cup flour; beat thoroughly and add second cup flour; continue beating. Into the last cup of flour sift baking powder and add as the others; then the rest of the water. Flavor and fold in stiffly beaten egg whites very carefully. Bake in 2 layers.
FILLING FOR LADY BALTIMORE CAKE
Grind together in the meat grinder % pound figs, y2 pound pecans or English walnuts, and % pound raisins. Make a boiled icing of 2 cups granulated sugar, y2 cup water, whites of 2 eggs. Boil sugar and water gently together until it threads from the spoon. Turn this mixture slowly into the stiffly beaten whites of eggs; beat while turning on the hot liquid; continue beating until of the right consistency to spread;90
Eastern Star Cook Book
leave out % and into the rest stir the fruit and nuts; spread the fruit icing between the layers and on top, and over this spread the plain white icing. (This is a most delicious cake and has been much sought after by readers of Owen Wistar’s interesting story of Lady Baltimore.)— Olive S. McCaslin.
Old Fashioned Pound Cake
% cup butter, 1 level teaspoon baking powder, 1 cupful of eggs (5 eggs usually fill a cup) ; (the eggs are measured before beating) ; 1% cups sugar, 1 teaspoon orange extract, 2 level cups flour, pinch of salt. Cream butter with flour; add baking powder and salt to eggs and beat them very light; add sugar gradually and beat well; removing the egg beater, add egg mixture to creamed flour, using a wooden spoon until all is mixed; add flavoring and beat thoroughly with long light strokes. Turn into a greased and shallow cake tin and bake in a moderate oven one hour.—Olive S. McCaslin.
Old Fashioned Pork Cake
1 pound fat salt pork chopped very fine, 1 teaspoon soda, 1 pound seeded raisins, 2 cups sugar, 1 pint boiling water, 1 pound seedless raisins, a little salt, 1 cup molasses. Pour boiling water over pork; add sugar and molasses, stir well; add raisins rolled in flour, soda, salt, and enough of flour to make a stiff batter, like fruit cake. If too much flour is used it will bake too dry. Bake one hour or longer. The oven must be very slow. Nuts, dates, figs and citron may be added if desired. This cake keeps a year if kept in crock or tin; the older the better.—Mrs. Wolfrom.
Pork Cake
1 pound fresh fat pork chopped fine, 1 pound raisins, % pound citron, 1 pint boiling water, 7 cups flour. 1 pound currants, % pound lemon or orange peel, 1 pound. English walnuts chopped, 1 cup molasses, 1 pound brown sugar, 1 tablespoon each of soda, cinnamon, cloves and nutmeg. Mix fruit and spices together; pour boiling water on pork; add flour last, making a stiff batter. Bake 2 hours in medium hot oven and let cool in pans. This makes two large cakes.—Mrs. W. J. Morrison.
Kiss Cake
6 eggs, 1 pinch salt, 2 cups sugar, 1 teaspoon vanilla, 1 teaspoon vinegar. Beat whites of eggs until stiff, adding sugar gradually, then add vinegar, salt and flavoring. Grease long pan with plenty of butter. Bake 1 hour and 10 minutes in slow oven. Serve with fresh fruit and cream.—Cecil Sherburne.
Devil Cake
% cup chocolate, % cup sugar, cup milk, 1 egg. Mix and boil until thickened, cool and mix with the following batter: y2 cup sugar, % cup butter, 2 cups sifted flour, y2 cup sour milk, 1 teaspoon soda, 2 eggs, % teaspoon vanilla. Bake in layers.
FROSTING
1	cup brown sugar, 2 tablespoons Caro, 3 tablespoons ground• chocolate, milk to make cream ; butter the size of a walnut.—Nora Watkins.
Devil’s Food Cake
2	cups white sugar (1J4). M cup butter, 3 eggs beaten separately, 1 cup sweet milk, 2% cups flour sifted with 2 teaspoons baking powder, 1/t cake Baker’s chocolate, % teaspoon soda, salt, vanilla. First melt chocolate and let cool; cream butter and sugar, add egg yolks, then milk, altei nately with the flour and baking powder, add egg whites,Eastern Star Cook Book
91
then chocolate. Bake about 45 minutes. Add last the soda dissolved in a little water. Cover with white icing.—Clara Jenkins.
Devil Nut Cake
Cook together until like cream: 3 tablespoons grated chocolate, beaten yolks of 2 eggs, % cup of milk. Remove from lire and add, while still hot, 1 cup sugar, 3 tablespoons melted butter, % cup milk into which has been mixed 1 level teaspoon soda. Add 1% cups flour and a pinch of salt; flavor with vanilla. (Two layers.)
FILLING
5	tablespoons grated chocolate, small cup of milk. Let come to a boil and add % cup sugar, butter the size of an egg; boil until thick; let cool and add 1 cup slightly chopped walnuts.—Mrs. J. E. Sherburne.
Devil Cake
y2 cup shortening, 1 cup sugar, yolks of 3 eggs, ¿4 cup sugar, 3 oz. chocolate (melted), 1J4 cups sifted flour, % teaspoon cinnamon, )4 teaspoon cloves, 2 level teaspoons baking powder, % cup milk, 1 teaspoon vanilla extract, whites of 3 eggs beaten dry. Cream the shortening and add the cup of sugar; beat the yolks; add )4 cup of sugar and beat the two sugar mixtures together; add chocolate; then the flour, sifted 3 times with baking powder and spices; then the milk and extract and whites of eggs. Bake in two layers and put together with fruit icing. Spread white icing above.—Frances Lindawood.
Lightning Cake
Beat 1 egg; sift four times, 2 cups flour, 1 cup sugar, 1 pinch salt, 2 heaping teaspoons baking powder; 1 cup milk, 1 tablespoon butter. Melt butter and add to milk. Mix egg and beat till smooth; 1 teaspoon flavoring.—Caroline Dolman.
Devil Cake
2 tablespoons cocoa, % cup milk, 1 yolk of egg; boil all together until it thickens. When cool, add: 1 cup sugar, 1 white of egg (beaten light), butter the size of an egg, )4 cup milk, 2 cups flour, 1 teaspoon baking powder, % teaspoon soda dissolved in a little milk.
FILLING
1 cup sugar, 1 cup milk, small lump butter, 2 tablespoons chocolate. Boil until it hardens in water; apply between cake layers while hot.— Mrs. John G. Jury.
Devil’s Cake (With Sour Milk)
1 cup sugar, % cup butter (scant), creamed together; 1 cup sour milk with 1 teaspoon soda dissolved in it, 2 eggs well beaten, 2 cups flour, 3 blocks chocolate or 3 teaspoons cocoa, % teaspoon cloves, V2 teaspoon cinnamon.—Mrs. Frances Hill.
Eggless Cake (With Sour Milk)
1 cup sugar and )4 cup butter creamed, 1 cup sour milk with 1 teaspoon soda dissolved in it, 2 cups flour, 1 teaspoon cinnamon, y2 teaspoon cloves, 1 cup raisins.—Mrs. h'rances Hill.
Apple Sauce Cake
1 cup sugar, % cup butter, pinch of salt, % teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon soda (dissolved in 1 cup apple sauce (sour), letting it foam over the ingredients in the bowl) ; beat thoroughly and add IJ4 cups flour, 1 cup raisins floured a little. Bake slowly, about 45 minutes.—Mrs. Marian G. Herrick.!92
Eastern Star Cook Book
Apple Sauce Cake
1 cup sugar, y2 cup shortening, 3 cups flour, 1 teaspoon baking powder, 2 level teaspoons baking soda, 1 cup raisins, 1 cup currants, 1 cup chopped nuts, 2 cups stewed apples (mashed), 2 tablespoons cocoa, 1 teaspoon cinnamon, % teaspoon cloves, % teaspoon nutmeg. Be careful not to shake the cake when it is rising, as it falls quickly. . This will make a large cake. I usually use only one-half.—Clara Jenkins.
A Nice Brown Cake
1	cup sugar, 1 cup water, 1 cup raisins, 1/3 cup shortening (not butter), Ri teaspoon cloves, 14 teaspoon cinnamon, % teaspoon nutmeg, % teaspoon salt. Put all the above in a pan and boil 3 minutes; let it get cool; stir into it 2 cups of sifted flour, 1 teaspoon baking soda dissolved in a little warm water. Mix thoroughly and bake in a slow oven. ־—Clara Jenkins.
Apple Sauce Cake
2	cups flour, 1% cups sugar, 1 cup apple sauce, 1 egg, % cup melted shortening, 1 cup raisins or prunes, cup currants, 1 teaspoon soda, 1 teaspoon baking powder, y2 teaspoon cinnamon, % teaspoon nutmeg, y2 teaspoon salt, 3 tablespoons chocolate, vanilla. Mix and sift all dry ingredients, work in fruit and then add liquids. The sugar may be brown or white, or 50-50; molasses may be used in part. Apple sauce should be smooth; add soda to sauce before putting it into the batter. Bake about 45 minutes in a slow oven.—Cecil Sherburne.
Apple Sauce Cake
y2 cup Crisco, salt, 1 cup raisins and nuts, 3 teaspoons baking powder, \y2 cups hot apple sauce, 1 cup sugar, 3 cups flour, 1% teaspoons soda, spices and chocolate. Bake in slow oven.—Mrs. Yater.
Apple Sauce Cake
1 cup white sugar, % cup butter, 1 cup raisins, % pound peel, 1 teaspoon cinnamon, % teaspoon nutmeg, 2 teaspoons (level) soda dissolved in hot sauce, 3 tablespoons molasses, IP2 cups hot apple sauce, 2% cups flour. Bake in a loaf.—Grace Mowday.
Burnt Sugar Cake
y2 cup butter, 1 cup cold water, 2 eggs, 3 tablespoons burnt sugar, 1% cups sugar, 2y2 cups flour, 2 teaspoons baking powder, 1 teaspoon vanilla. Cream butter, then add sugar gradually, then yolks of eggs well beaten; add % cup water and 1% cups flour, beat thoroughly, then add rest of water and flour sifted with the baking powder, and burnt sugar; flavor and fold in stiffly beaten egg whites very carefully.
How to Burn Sugar
Put y2 cup sugar in skillet and add enough water to start to burn. After burning until quite brown, set off fire and immediately add y¿ cup cold water. Enough for three or four cakes.—Olive S. McCaslin.
Blackberry Jam Cake
3	eggs, y cup butter, 3 tablespoons sour cream, 1 teaspoon nutmeg, 1 teaspoon allspice, 1 cup sugar, 1 cup blackberry jam, 1 teaspoon soda, 1 teaspoon cinnamon, 2 cups flour.
BOILED ICING
1 cup sugar, 1 small lump butter, 1 cup sweet cream, y> teaspoon vanilla. Beat until it threads.—Mary Perschke.Eastern Star Cook Book
93
Hot Milk Cake
3	eggs, % cup milk (boiling, with 1 teaspoon butter), 1 cup flour, vanilla flavoring, 1 cup sugar, 1 teaspoon baking powder. Beat eggs, whites first, then slip the yolks in one by one; add sugar gradually; sift dry ingredients three times; add to beaten eggs and sugar alternately with hot milk and butter. Bake in a very moderate oven.—Mrs. Reich-
Jenny Lind Cake
2% cups sugar, 1 cup milk, 4 eggs, 1 cup butter, 4 cups flour, 2 teaspoons baking powder. Bake in 3 layers, 2 plain. After taking out 2 plain it leaves less than i/3, to which add 1 cup raisins, 1 cup currants,. y2 cup sliced citron, 2 teaspoons molasses, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 nutmeg grated. Put the layer with fruit in center, spread with jelly and frost. Excellent.—Ella Goodwin.
Date Cake
1	cup sugar, 1 cup sour milk, y2 pound dates cut in pieces, % teaspoon each of cloves, cinnamon, allspice, a little nutmeg, /2 cup lard or butter, 1 teaspoon soda (scant), 2 cups flour. The meats of 20 walnuts may be added if desired.—Eva M. Davenport.
Date Cake
Heaping cup sugar creamed with 4 egg yolks; stir in 1 cup flour* add package of dates cut in pieces, cup of nut meats; then add 4 beaten whites into which has been beaten 2 level teaspoons baking powder and a pinch of salt. Makes 2 layers. Use whipped cream for filling.— Vivian Bailey.
Jam Cake
J4 cup butter, 1 cup sugar, 3 egg yolks, one white; 1 cup milk, 1 teaspoon cloves, 1 teaspoon vanilla, 1 teaspoon lemon, % teaspoon nutmeg, 1 teaspoon soda mixed with a little milk, 2 teaspoons baking powder, 2 teaspoons flour. After all is thoroughly whipped, add 2 tablespoons of Jam and nuts if desired.—May Crowell.
Harding Special
First Part—1 cup sugar, 1 egg, J4 cup milk; boil till thick after adding % cup chocolate. Second Part—Cream 1 cup sugar, % cup butter, yolks of 3 eggs, J4 cup milk, 2 cups flour, 1 teaspoon baking powder, 1 teaspoon soda; last, add 3 whites. Add first mixture while warm.—May Crowell.
Ideal Sponge Cake
6	whole eggs beaten separately, 1 cup sugar, 1 cup flour after sifting,
1	teaspoon cream of tartar, 1 teaspoon vanilla. Make like Sunshine Cake.—Mrs. Richard Street.
Pound Cake
2	cups flour sifted 10 times, 1 teaspoon baking powder, 1 teaspoon salt, 1% small squares butter (wash butter). Beat with 1 cup sugar (add gradually). Add 3 eggs, 1 at a time, to the well beaten butter and sugar, 1 teaspoon lemon extract, 1 teaspoon vanilla extract. Add flour gradually. When well beaten, add % cup milk. Bake in slow oven J4 hour.—Kathleen M. Gann.
Caramel Cake
1 tablespoon butter, 3 eggs, 1% cups flour, 1 cup sugar, % cup milk,
2	teaspoons baking powder.
FILLING—2 cups brown sugar, 2% cups milk. Boil 13 minutes; add lump butter, 1 teaspoon vanilla. Beat until thick and spread.94
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CARAMEL ICING—1 cup sugar and % cup milk boiled until it hairs; 1 teaspoon butter, flavor, and beat until thick enough to spread.— Kathleen M. Gann.
Chocolate Cake
1	cup butter (or % cup Nucoa), 1% cups sugar, 2 cups flour, 2 eggs well beaten, 2 heaping tablespoons ground chocolate, 1 level teaspoon soda, y2 teaspoon baking powder, 1*4 cups sour milk or cream. Sift dry ingredients together. Melt butter and chocolate. Stir all together. Bake 25 or 30 minutes.—Mrs. J. T. Vest.
Chocolate Cake
y2 cup butter, 2 cups brown sugar (beat a little as you pour the sugar into the butter) ; 2 eggs beaten and added to the above; % pound Baker’s chocolate dissolved in y2 cup boiling water, 1 cup sour milk with 1 teaspoon soda in it, 2 teaspoons baking powder sifted with 2J4 cups flour; flavor with vanilla. Do not stir the milk and soda with the other ingredients until you put in the flour, then stir all together. Bake in a moderate oven.
WHITE FROSTING—2 cups granulated sugar, % cup water. Boil until it spins a thread; pour the syrup slowly onto the egg whites and beat until it begins to thicken a little; then put on cake.—Lucy G. Hoyt.
Potato Cake
2	cups sugar, 1 cup hot mashed potato, 2 cups flour, 2 teaspoons baking powder, 1 cup chopped walnuts, 1 teaspoon cloves, % cup butter or substitute, y2 cup sweet milk, 4 eggs, 2 squares grated chocolate, 1 teaspoon cinnamon, y2 teaspoon nutmeg. Cream sugar and butter; add egg yolks slightly beaten, milk, flour, baking powder and spices, potatoes, chocolate and walnuts; lastly add the whites of the eggs well beaten. Potato must be hot when chocolate is added.—Violet Betz.
Potato Chocolate Cake
y cup shortening, 2 cups sugar, % cup chocolate, 1 cup mashed potatoes, % CUP milk, 2 eggs, 2 cups flour, 5 teaspoons baking powder, % teaspoon nutmeg, % teaspoon cinnamon, % teaspoon cloves, 1 cup chopped nuts, 1 teaspoon vanilla. Cream fat, add sugar, melted chocolate and mashed potatoes; mix well. Beat eggs separately, add yolks to first mixture. Add milk and dry ingredients which have been sifted together. Beat well. Add nuts, vanilla and beaten whites of eggs. Mix thoroughly and bake in tin one hour.—Clara Jenkins.
Watermelon Cake
Beat 1 cup of butter to a cream; add gradually 2% cups of sugar; add 1 cup of lukewarm water and then add 2 cups flour, then a heaping teaspoon baking powder, also another cup of flour; now add the juice and rind of 1 lemon and the well beaten whites of 8 eggs. After these ingredients have been well mixed, thoroughly beat, but do not beat too hard. Separate this mixture into three parts, having one full half and the remaining half divided into two parts; to one part add chlorophyl, the other allow perfectly white, and to the large quantity add sufficient cochineal to make it pink. Grease a melon mould, put in a layer of the green, then a layer of white and all of the pink on top. Bake in a moderate oven for ¿4 hour. When cold, ice with green icing.—Marie Ahrens.Eastern Star Cook Book
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Nut Cake
1% cups sugar, y2 cup butter, ¿4 cup milk, 2 cups flour, % teaspoon soda, 1 teaspoon cream of tartar, whites of 4 eggs, 1 cup chopped nuts. —Mrs. Richard Street.
Upside-Down Cake
Wash and soak the prunes in warm water to cover several hours; drain and remove pits; beat 1 egg till light; gradually add % cup sugar; beat till creamy. Measure 1 cup sifted flour, sift again with 1 teaspoon baking powder; add to egg mixture alternately with % cup milk or water; beat well, add 2 tablespoons melted shortening, 1 teaspoon vanilla ; melt 2 tablespoons butter in a small iron frying pan : spread % cup brown sugar evenly over the pan, then % cup chopped walnuts; cover with prunes, then pour on the cake batter. Bake in a moderate oven about 25 minutes. Will serve 5 persons.—Cecil Sherburne.
Sour Milk Spice Cake
2 cups flour, 1 cup sour milk, .1 teaspoon cinnamon, % teaspoon nutmeg, 1 tablespoon chocolate, 1 cup chopped nuts, 1 cup sugar, 14 cup melted shortening, y2 teaspoon cloves, % teaspoon salt, 1 egg. Sift dry ingredients, add milk and egg, then 1 teaspoon soda dissolved in hot water, and add nuts. Use chocolate icing.—Mary Perschke.
Crumb Cake
4	eggs, 1 cup crumbs, V2 teaspoon salt, 1 teaspoon vanilla, 1 cup sugar, 1 teaspoon baking powder, 12 walnuts cut fine, 1 tablespoon chocolate. Beat sugar and egg yolks till very fluffy; add crumbs sifted with baking powder and salt; then nuts and vanilla, and lastly the stiffly beaten egg whites. Bake in a rather slow oven. Put together with whipped cream.—Mary Perschke.
Crumb Cake
2 cups brown sugar, % cup shortening, 2 cups flour. Make crumbs of this and take out y2 cup for top of cake. To the rest add: 1 beaten egg, 1 cup sour or sweet milk; if sour milk is used, 1 teaspoon soda; if sweet milk is used, 2 teaspoons baking powder; 1 level teaspoon nutmeg.—Eva Gray.
Delicate Cake
J4 cup butter, 2 cups sugar, 1 cup milk, 1 teaspoon vanilla, 3 cups flour and 2 teaspoons baking powder, sifted together 3 times; whites of 5 eggs.—Mrs. Richard Street.
Prune Cake
1 cup sugar, 4 tablespoons butter, 1 cup stewed prunes (mashed), y2 cup prune juice, pinch salt, 2 eggs, 1 teaspoon cinnamon, 1 teaspoon soda, 1 y2 cups flour.—Mrs. Richard Street.
Prune Cake
1 cup brown sugar creamed with % cup Crisco and butter, mixed ; a little salt, yolks of 2 eggs and white of 1 beaten up well; add 1 teaspoon cinnamon, y2 teaspoon cloves, 1 teaspoon nutmeg, 1 teaspoon vanilla, then add 1 coffee cup of stewed prunes unsweetened, seeded, and cut very fine; 1 teaspoon soda dissolved in 2 or 3 tablespoons of prune juice; add 1% cups flour (if too stiff, add more prune juice). Bake in slow oven 40 to 45 minutes.—Mrs. Wolfrom.
Graham Layer Cake
20 graham crackers rolled fine, 2 tablespoons butter, 3 eggs, % cup milk, y2 cup sugar, 1*4 teaspoons baking powder. Cream butter and96
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sugar; add beaten yolks of eggs, milk, crackers sifted with baking powder; lastly add beaten whites of eggs. Bake in layers. Use any kind of filling. Whipped cream is delicious.—Mrs. Wolfrom.
Raisin Cake
2 cups Sun-Maid seedless raisins, 2 cups water, 1*4 cups sugar, 2 tablespoons shortening. Put together and boil for a few minutes. Let get cool. Then add: 1 teaspoon cinnamon, V2 teaspoon nutmeg, % teaspoon cloves, 1 teaspoon soda, % teaspoon baking powder, 1 cup chopped nuts, 3 cups flour. Drop mixture into cup cake pans, one tablespoon to each tin. Makes 2 dozen cakes, or 1 large loaf cake if desired.—Cora A. Charles.
Soroptimist Cake (All measurements are level)
Melt % cup butter in an iron frying pan; add J4 cup light brown sugar, ¿4 cup chopped walnuts and 1 slice canned pineapple cut in small pieces. Spread out on bottom of pan but do not cook any more. Pour over this the following cake mixture: 1 cup pastry flour, 1 cup sugar, 1 teaspoon baking powder, 4 eggs beaten separately, 2 tablespoons hot pineapple juice, % teaspoon salt. Beat yolks of eggs until thick and lemon color; add sugar to yolks and mix well. Sift flour before measuring, then add salt and baking powder and sift again. Add flour alternately with pineapple juice to first mixture. Fold in stiffly beaten whites last. Bake in the iron frying pan in a moderate oven until cake shrinks from sides of the pan (about 30 minutes). Turn out on cake cooler or cloth, and the nut mixture is on top.—Nora Watkins.
Scripture Cake Judges 5, 25th verse...........Butter, 1 cup
1st Kings, 4, 22nd verse.......Flour, 3J4 cups
Jeremiah 6, 20th verse.........Sugar, 3 cups
1st Samuel 30, 12th verse......Raisins, 2 cups
1st Samuel 30, 12th verse......Figs, 2 cups
Genesis 24, 17th verse.........Water, 1 cup
Genesis 43, 11th verse.........Almonds, 1 cup
Isaiah 10, 14th verse..........Eggs, 6
Proverbs 34, 13th verse........Honey, 1 tablespoon
Leviticus 2, 13th verse........Salt, 1 pinch
1st Kings 10, 10th verse.......Spices to taste
1st Corinthians 5, 6th verse...Baking powder, 2 teaspoons
Follow Solomon’s advice, Proverbs 23:14, for making good boys, and you have a good cake.
Levjticus 2, 4th verse.........Bake in oven
Mark 13, 37th verse............Slowly and carefully.
Exodus 23, 25th verse..........You will find it pleasant and healthful.
2nd Thess. 3, first clause of 8th verse and last clause of 12th verse.
Follow St. Paul’s example. Pay for your slice and eat it with quietness.—Mrs. Wolfrom.
Dark Cake
1 cup sugar, 1 cup chocolate, 1 cup milk (let it come to a boil and cool) ; 1 cup sugar, 1 cup butter or Snowdrift, 2 eggs beaten well, 1 cup milk, 3 cups flour sifted 3 times, 1 teaspoon soda, pinch of salt. Mix all together.—Ella P. Jacobs.Eastern Star Cook Book
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Vanity Cake
1% cups sugar, *4 cup butter (Crisco), *4 cup sweet milk, 1*4 cups flour (sift twice), *4 cup cornstarch, 1 teaspoon baking powder, whites of 6 eggs, vanilla. Bake in two cakes, putting frosting between and on top.
FROSTING—Yolks of 5 eggs, 1 cup sugar, 1 cup cream. Boil until it thickens and add 1 cup walnuts. Plain frosting on top.—Clara fenkins.
Cake Without Eggs
1 cup sugar, 2 cups flour, 1 teaspoon each of cinnamon, cloves, nutmeg and ground chocolate; % cup butter, 1 cup seeded raisins. Mix butter and sugar and add dry ingredients; last, add 1 cup sour milk with 1 teaspoon soda. Bake in a loaf about 25 minutes.—Mrs. Yater.
Spice Layer Cake
1	cup sugar, 2 eggs, 1% cups flour, 1 teaspoon cinnamon, V2 teaspoon cloves, 1 cup raisins, *4 cup butter, *4 cup milk, 2 teaspoons baking powder, J4 teaspoon nutmeg, % teaspoon salt, 1 cup walnuts, 1 tablespoon molasses mixed with *4 teaspoon soda. Bake in layers, about 20 minutes.—Mrs. Yater.
Spice Cake
2	cups brown sugar, *4 cup butter or Crisco, 3 eggs, 3 scant cups flour sifted, 1 cup sour cream, 1 teaspoon soda, 2 teaspoons cinnamon, 1 teaspoon cloves, 1 cup raisins (or nuts). Bake slowly; it takes nearly an hour.—Marian Rien.
Dutch Apple Cake
1*4 cups flour, 2 teaspoons baking powder, 3 tablespoons butter, *4 teaspoon salt, 2 tablespoons sugar, 1 egg, *4 cup milk to make a dough which may be rolled. Mix dry ingredients; cut in the butter, then add egg and milk. Line a coffee pan with the dough, rolled, then arrange apples cut in eighth size pieces, sprinkle with cinnamon, sugar and bits of butter. If preferred, any fresh fruit or berries may be used, adding a little flour to the sugar which is sprinkled over the fruit to thicken juices.—Mabelle Stoll.
Mahogany Cake
1 cup sugar, 1 egg well beaten, 1 teaspoon vanilla, 1 teaspoon baking powder, 1J4 squares milk chocolate, 1 tablespoon shortening, 1 cup sour milk, y2 cup chopped nj.its, 1*4 cups flour, 1 teaspoon salt.—Ella Goodwin.
Mazola Oil Marmalade Cake
Cream 1 cup brown sugar, *4 cup Mazola oil, *4 teaspoon each of salt and nutmeg, 14 teaspoon cloves, 1 teaspoon cinnamon, 1 cup seedless raisins floured in 1 cup flour. Make 1 cup sour apple sauce; when cold, add 1 cup orange marmalade and 1 teaspoon soda; put this foaming sauce in the cake, add 2 cups flour. Bake in loaf or layer.—Birdeen Fraser.
Brown Stone Front
Dissolve 4 tablespoons of ground chocolate in 5 tablespoons boiling water. Cream J4 cup butter and 1J4 cups sugar; yolks of 4 eggs beaten well; now add melted chocolate, J4 cup milk, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon vanilla. Beat thoroughly, then fold in stiffly beaten whites of 4 eggs.—Clara Jenkins.98
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Pink and White Layer Cake
1 cup butter, 1 cup milk, 2 cups flour, whites of 6 eggs beaten stiff, 2 cups sugar, 1 cup corn starch, 2 teaspoons baking powder (Caswell’s), 1 teaspoon almond extract (Caswell’s). Cream butter, add sugar gradually, stirring constantly. Sift flour once before measuring; mix flour, baking powder, corn starch and a little salt and sift several times; add alternately to first mixture with a little milk, flour, and whites of eggs until full'amount is used; add flavoring to the milk before mixing. Separate enough batter to make two layers; add 1 teaspoon red coloring. Bake in layers.
FILLING—Make a boiled frosting; flavor with almond extract; color one-half with red coloring; spread white frosting on pink layer, and pink frosting on white layer.—Carrie Lea Porter.
Macaroon Cake
Dissolve 6 tablespoons of grated chocolate in 5 tablespoons of boiling water; leave in bowl. Beat !4 cup butter and 1% cups sugar to a cream ; then the well beaten yolks of 4 eggs. Add the butter and sugar, melted chocolate, % cup sweet milk, 1^4 cups flour; beat well; then add the whites of 4 eggs, 1 teaspoon vanilla and, lastly, 1 heaping teaspoon baking powder. Bake 40 minutes. Leave in pan until cold.— Mrs. Margaret Barton.
Marble Cake
% pound butter and 1J4 cups sugar; cream well; beat 5 eggs in a bowl and add to the butter and sugar; 2 cups sifted flour with 2 small teaspoons baking powder, 4(״ cup milk; add to the creamed butter, etc., alternating with the milk and flour, and so on until well mixed. Divide into three parts; to one add lemon flavoring, to the second, color with pink fruit coloring and add vanilla; to the third add 2 small tablespoons chocolate and a little cinnamon. Bake ¿4 t° 1 hour in a slow oven.— Mrs. Margaret Barton.
Marble Cake
1 cup sugar, % cup butter, 1^4 cups flour, 2 eggs, J4 cup milk, % teaspoon salt, 1% teaspoons baking powder, 1 tablespoon molasses, 2 tablespoons ground chocolate, % teaspoon cinnamon, % teaspoon nutmeg, % teaspoon allspice. Cream butter and sugar; add yolks, then flour, salt, baking powder, milk and egg whites beaten to a stiff froth; to one-third of the mixture add spices, molasses and chocolate. Drop in cake pan alternately a spoon of each and draw the spoon through several times to give the mottled effect. Bak*e in moderate oven 1 hour.—Mabelle Stoll.
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FILLINGS Lemon Butter Filling
2	cups white sugar, yolks of 3 eggs well beaten, 2 tablespoons corn starch, 1^ cups water, butter size of a walnut, juice of 2 lemons and rind of 1. Cook in double boiler till smooth, stirring often.—Bifdeen Fraser•	Uncooked Icing
To the unbeaten white of 1 egg, add enough powdered sugar to .spread well; 1 teaspoon extract.—Cora A. Charles.
Caramel Filling
y2 cup granulated sugar melted to a light brown; add cups sugar, 1 cup rich milk, butter the size of a walnut: cook until it forms a soft ball when dropped in cold water; flavor with vanilla or % teaspoon maplene.—Cora A. Charles.
Nut Filling
1	cup cream, 2 cups sugar. Let cook until about the consistency of caramel; while hot add 1 cup minced nuts; lastly, add 1 teaspoon mixed fruit flavoring.—Cora A. Charles.
Chocolate Filling
y tablespoon butter, 1 tablespoon strong coffee, 7 tablespoons cocoa, 1 tablespoon vanilla. xA.dd enough powdered sugar to make it spread well.—Cora A. Charles.
Marshmallow Frosting
2	teacups sugar, 10 tablespoons hot water, whites of 2 eggs, 1/2 teaspoon cream of tartar, 1 cup chopped walnuts. Cook sugar and water and cream of tartar until it threads. Add marshmallows, cut up; let come to a boil, stir until marshmallows dissolve. Pour onto beaten whites of eggs. Add nuts.—Clara Jenkins.
French Cream Filling
y2 pound butter, 1 cup powdered sugar, 1 egg yolk, 2 tablespoons boiling water, 1 tablespoon boiling coffee, y2 teaspoon vanilla. Mix in order given, and beat well between ingredients.—Mrs. Richard Street.
Cream Filling
Combine 1% tablespoons cornstarch, 1 y2 tablespoons flour, 1% cups boiling water; boil 10 minutes. Cream together 1 cup sugar, % pound butter, 1/2 teaspoon vanilla. When custard is cool add sugar and butter. Sprinkle cake with cocoanut.—Mrs. Richard Street.
Cake Filling
1	cup crushed strawberries, % cup powdered sugar and the unbeaten white of 1 egg; beat all together. Makes a nice cake frosting.—Mary Perschke.
Unfailing Boiled Frosting
1	cup sugar, 4 tablespoons water, white of 1 egg, flavoring. Partly beat the white of the egg, then add, slowly, 2 or 3 tablespoons of the sugar syrup, which is half boiled, and beat vigorously. When the remainder of the syrup will “ball” in cold water, pour slowly on the egg, beating until cool. Icing made in this way will be firm on the outside’, creamy underneath, and will never prove a failure._G. M. M.
Mocha Cream
Wash a cup of butter in cold water to free it from salt, pat it to remove all water, and then beat to a cream; add a beaten egg-yolk and, gradually, 2J2׳ cups of powdered sugar and enough coffee extract to give the flavor desired.Eastern Star Cook Book
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Eastern Star Cook Book
COOKIES Afternoon Tea Cakes
Gradually beat % cup sugar into the beaten yolks of 6 eggs; beat in the grated rind of 1 orange and 2 tablespoons orange juice; then add 1/2 cup flour, sifted with 1 teaspoon baking powder. Bake in small pans. This recipe will make three dozen little cakes. Cover with confectioner’s frosting and decorate with candied flowers.
Nut and Date Kisses
The whites of 2 eggs, 1 cup pulverized sugar, 1 cup English walnuts, 1 cup dates. Directions: Beat the whites of the eggs and the sugar until the mixture is stiff enough to stand; add the walnuts and dates, both of which should be in large pieces. An egg beater gives the best satisfaction in beating up the mixture, as it takes only 10 minutes’ beating with it. Without it, beat half an hour.
Spice Cookies
In a recipe for plain rolled or plain drop cookies, omit the flavoring extract and sift with the flour 2 teaspoons cinnamon, 1 teaspoon allspice and % teaspoon cloves or 1 tablespoon ginger and 2 teaspoons cinnamon. —Nora Watkins.
Krummel Torta
3	eggs, 1 cup sugar, 1 cup chopped dates, 1 cup chopped walnuts, *4 cup dried and pulverized bread crumbs sifted with 1 teaspoon baking powder, 1 teaspoon vanilla. Separate eggs, beat up whites, add each yolk, then add sugar by spoonful and whip with Dover beater. Add bread crumbs, which have been sifted with baking powder, then the chopped dates and nuts which have been floured. Grease and flour a 12-inch square pan, bake in a moderate oven. Cut in squares and serve with whipped cream.—Mrs. Reich.
Corn Flake Fancies
3	eggs, 1 cup sugar, 1 cup shredded cocoanut, 2 cups corn flakes, 1 teaspoon vanilla. Beat egg whites stiff while gradually adding sugar, then mix in cocoanut and corn flakes. Shape with fingers and bake like cookies in flat greased and floured pan in moderate oven. Remove from pan while warm.—Mrs. Reich.
Oatmeal Cookies
1% cups brown sugar, 2 eggs beaten, 1 teaspoon soda, 3 cups dry oatmeal, 1 teaspoon salt, cup shortening, 1 cup sour milk, 2 cups white flour, 1 cup chopped raisins, I teaspoon cinnamon. Drop with teaspoon. —Grace Mowday.
Filled Cookies
73 cup butter, 3 eggs well beaten, 2 teaspoons cream tartar dissolved in a little milk, 1 teaspoon vanilla, 2 cups sugar, 1 teaspoon soda, flour to roll, billing—1 pound dates, % cup water, % cup milk, % cup sugar. Boil until smooth paste in a double boiler.—Eva M. Davenport.
Chocolate Cookies
% cup melted butter, % cup milk, 1 cup walnut meats, !1A cups flour, vanilla extract, 1 cup brown sugar, 1 egg, 2 squares melted chocolate, 1 teaspoon soda dissolved in hot water. Icing—2 squares melted chocolate, boiling water enough to cook. Add confectioner’s sugar enough to thicken; flavor with vanilla.—Cecil Sherburne.
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Chocolate Squares
Beat 3 eggs in 1 cup of sugar; 1 teaspoon each of allspice, cloves and cinnamon, 2 tablespoons chocolate, 1 teaspoon vanilla extract, % teaspoon salt, 1 cup flour with 1 teaspoon baking powder, 1 cup raisins, 1 cup chopped walnuts. Mix thoroughly and bake in large shallow pan in moderate oven. Frost with 1 cup powdered sugar, 2 tablespoons chocolate, lump of butter, hot coffee enough to make it spread easily. After frosting has set, cut in squares.—Ethel F. Smith.
Cocoa Cup Cakes
2	eggs well beaten, 1 cup sugar, 1 cup flour, y2 teaspoon salt, 1 teaspoon baking powder, 2 tablespoons cocoa, 1 teaspoon vanilla, y2 cup milk, 1 tablespoon butter. Dissolve butter in milk. Bake in muffin tins.—Olive S. McCaslin.
Russian Rocks
1% cups sugar, 3 eggs, 1 teaspoon cinnamon, 1 teaspoon cloves, y2 pound seeded raisins, 3 cups flour, % cup butter, y2 teaspoon soda dissolved in scant y2 cup sweet milk, % teaspoon nutmeg, *4 pound English walnuts. Bake in large pans; have about a teaspoon for each cake and let them have room to spread.—Lucy G. Hoyt.
Graham Cracker Torte
1	cup sugar, 2 eggs beaten separately, 24 graham crackers (rolled), J4 cup chopped walnuts, y2 cup butter, 1 cup milk, 2 teaspoons baking powder.—Mabelle Stoll.
Date and Nut Bars
1	cup nuts chopped, 1 cup dates chopped, 1 cup sugar, 2 eggs beaten, pinch of salt, y2 teaspoon vanilla, ¿4 cup flour, y2 teaspoon baking powder. Mix dry ingredients, then add beaten eggs. Bake in shallow pan in slow oven. Cut in squares and dip in powdered sugar.—Mrs. Richard Street.
Date Sticks
3	beaten eggs, pinch salt, 1 teaspoon baking powder, 1 cup chopped dates, 1 cup sugar, 1 cup flour, 2 teaspoons vanilla, 1 cup chopped nuts. Bake in a thin sheet, cut in small pieces and roll while still warm in powdered sugar.—Audrey Hanford.
Vanilla Jumbles
2	cups sugar, 1 cup sweet milk, 3 teaspoons baking powder, 1 cup butter, 4 cups flour, 3 eggs, 2 teaspoons vanilla. Cream together sugar, butter and eggs, then add other ingredients. Mix thoroughly and drop on buttered tins with a large spoon, one spoonful to each, leaving spaces of at least two inches. Sprinkle with sugar and bake in a quick oven. —Mrs. Wolfrom.
Cocoanut Cookies
Cream y2 cup butter, 1 cup sugar; add 1 beaten egg, % CUP milk, y2 cup Dromedary cocoanut, 2 cups flour and 1 teaspoon baking powder, sifted. Roll thin, sprinkle with cocoanut and bake in quick oven.—Cecil Sherburne.
Cocoanut Kisses
Measure out 1 cup of sugar. Beat whites of 3 eggs stiff, add of the sugar and 1 teaspoon vanilla. Mix rest of sugar with 2 cups grated cocoanut and 2 tablespoons flour. Mix the batters togethei־ lightly but well. Drop on buttered paper and bake—Nora Watkins.104 Eastern Star Cook Book
Date Cookies
2	cups sugar, 4 eggs, 1 cup walnuts, 1 pound dates cut fine, 2 cups flour, 1 teaspoon baking powder, 2 tablespoons melted butter, 1 tablespoon vanilla and a pinch of salt. Cream the yolks and sugar and then add the whites and flour. Spread in a thin sheet in a baking pan. When done cut into squares and roll in powdered sugar.—Kate Hough.
Post Toasties Cookies
2	eggs, 1 cup sugar, 1 cup chopped walnuts, 5 cups Post Toasties. Beat yolks and sugar together, add stiffly beaten whites of eggs to sugar, nuts and Post Toasties. Drop from spoon on buttered pan, bake in moderate oven.—Anna McNally.
Brownies
1 cup sugar and % cup butter creamed, add 2 eggs, yolks and whites beaten separately, 1 teaspoon vanilla, 1 cup sifted flour, 4 teaspoons cocoa, 1 cup chopped walnuts. Drop on buttered tins.—Mrs. Frances Hill.
Honey Cakes
Two cups brown sugar, 3 eggs beaten, 3 tablespoons chocolate, pinch of cloves, pinch of salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 wineglass of honey or syrup, 2% cups flour sifted twice, 2 teaspoons baking powder, raisins and citron and 1 cup of almonds. Spread very thinly on buttered pans. Frost with powdered sugar and water and flavor. Frost as soon as taken out and while hot.—Mrs. Frances Hill.
Doughnuts
1	egg, 4 tablespoons sugar, % teaspoon salt, % teaspoon nutmeg, 1 tablespoon melted Crisco, 1 cup sweet milk, 1 teaspoon soda, 2 teaspoons cream of tartar, flour for soft dough.—Mrs. J. W. Howell.
Doughnuts
1	cup mashed potatoes (warm), 1 tablespoon Crisco, put in warm potatoes and put through a sieve; 1 cup sugar, 1 cup milk, 1 egg, 1 teaspoon vanilla, 1 teaspoon nutmeg, % teaspoon salt, 4 cups flour, 3 teaspoons baking powder. Fry in deep fat.—Mrs. Richard Street.
Potato Doughnuts
% cup mashed potatoes (cold), % cup sugar, % cup milk, T4 teaspoon nutmeg, 1 teaspoon melted butter, 1 egg, % teaspoon salt, 1 heaping teaspoon baking powder, enough flour to roll.—Olive Frisbie.
Crullers
2	eggs, 1 tablespoon melted butter, 1 teaspoon nutmeg, 3 teaspoons baking powder, 1 cup sugar, 1 cup sweet milk, % teaspoon salt. Make a soft dough, roll, cut and fry in deep fat.—Mrs. W. J. Morrison.Eastern Star Cook Book
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PIE CRUSTS Magic Pie Crust
1 cup lard, 3 cups flour, 1 teaspoon baking powder, J4 cup boiling water, 1 teaspoon salt. Pour boiling water over lard and beat with fork until creamy, then add flour, salt and baking powder sifted together. Set in cool place for a few hours before using. Will keep for several days if kept in cool place. Enough for three pies.—Olive S. McCaslin.
Cold Water Pie Crust
1% cups Swansdown cake flour, Ft teaspoon baking powder, 5 level tablespoons shortening, % teaspoon salt, % cup cold water. Sift together the salt, baking powder and flour; cut in the shortening, then add the cold water, a little at a time.—Olive S. McCaslin.
Pie Crust
3	tablespoons flour, % teaspoon baking powder, 1 tablespoon Crisco, pinch of salt. (Enough for one■ pie.)—Mrs. Woodworth.
Plain Paste
% cup butter, 1 teaspoon salt, 3 cups flour, 1/2 cup lard, about 1 cup cold water. Sift salt and flour, cut in shortening with a knife, mixing with the flour at the same time. Turn the dough onto a floured board־. roll lightly and quickly from you. Fold the sides over into the center, turn the dough and roll it out again. Repeat twice.
Flaky Pastry
To 1% cups of flour add ka teaspoon salt and % cup lard. Chop until well mixed, and then add 1/3 cup of cold water gradually, using knife to mix. Turn dough onto floured board and roll to % inch thickness. Take % cup of butter and dot it over the surface of the dough at regular intervals. Fold over and over and roll again to ,14 !11ch thickness. Use knife, handling as little as possible. Brush top crust with sweet milk, place in hot oven, reducing the heat after it is browned. —Annie M. Kirch.
Telephone Berkeley 403 i-W
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Eastern Star Cook Book
PIES Walnut Cream Pie
Line a pie pan with pastry clough macle of 1 cup flour, 2 tablespoons shortening, % teaspoon baking powder and a pinch of salt. Beat the yolks of 2 eggs, add 1 cup sugar, I cup finely chopped walnuts, 1 cup cream, 1 teaspoon melted butter and 1 teaspoon vanilla. Pour this mixture into the pie pan and bake in a slow oven for 30 minutes. Make a meringue of the whites of 2 eggs and J4 cup sugar. Flavor with a few drops of vanilla and brown lightly.
Lemon Pie No. 1
3	large eggs (beat well the whites and yolks together), 1 large teacup sugar, butter the size of a walnut, 2 lemons (grate the rind and use all the juice of the 2 lemons), cup of cold water. Put water, sugar, lemon rind and juice of lemons and butter in sauce pan and heat until it comes to a boil (do not boil). Just before putting in oven stir in the well beaten eggs. Bake in moderate oven.—Mrs. Leech.
Lemon Custard No. 2
4	eggs, 4 tablespoons water, 1 cup sugar, 2 lemons, 2 tablespoons melted butter. Beat 4 yolks and 2 whites; add sugar, lemon juice, water and melted butter last. Beat other 2 whites for top. Enough for 1 large or 2 small pies.—Mrs. Leech
Lemon Sponge Pie
Cream together T4 cup butter, 1 cup sugar; stir in 2 heaping teaspoons flour, y2 teaspoon salt, juice and grated rind of 1 lemon; beat yolks of 2 eggs, 1 cup scalded milk; last, fold in beaten whites and bake in lower crust.—Eva M. Davenport.
Lemon Pie
Grated rind and the juice of 1 lemon, 1 cup boiling water, 1 cup sugar, yolks of 2 eggs, butter the size of an egg, 1 slice white bread broken fine, about 1 cup. Beat the yolks of the eggs well and add the sugar. Add the lemon rind and juice and the butter to the bread, and pour the boiling water onto them ; stir the mixture well and add the yolks and sugar. Bake in a deep plate lined with pastry; when done whip the whites of the eggs to a stiff froth, add 1 teaspoon sugar; pile this upon the top of the pie and return to the oven until it is a delicate brown.—Mrs. Margaret Barton.
Chocolate Pie
Beat yolks of 3 eggs with 1 cup sugar ; add 1 cup milk, 1J4 tablespoons corn starch dissolved in y2 cup milk; let come to a boil; add 2 tablespoons chocolate; boil a few minutes; add y2 teaspoon vanilla. Use whites of eggs for meringue, 3 tablespoons sugar, % teaspoon cream tartar. Bake crust and cool chocolate filling before putting into crust; add meringue and brown.—Mrs. Richard Street.
Lemon Pie
1	cup sugar, 1 tablespoon corn starch, juice and rind of 1 lemon, 3 eggs, 1 cup boiling water, butter size of walnut. Cook in double boiler until thick.—Ella P. Jacobs.
Lemon Pie
5	tablespoons sugar, 1% tablespoons corn starch. Mix well; add grated rind and juice of 1 lemon; add 1 whole egg and yolks of 2; 1 cup boiling water, and cook until thick and cool; stir in beaten whites or use as meringue.—Mrs. J. E. Sherburne.Eastern Star Cook Book	107
Chiffon Lemon Pie No. 3
% cup sugar, juice and rind of 1 lemon, 3 egg yolks, 2 tablespoons cold water, pinch of salt. Cook the above in a double boiler until thick. Beat whites of 3 eggs to a stiff froth and add % cup sugar. Then add cooked part to beaten whites. Put all on a baked pie shell and set in a slow oven until well browned.—Cora Charles.
Cocoanut Custard Pie
3	eggs, % teaspoon salt, 1. cup grated cocoanut, 3 tablespoons sugar, 1 cup milk. Beat eggs slightly; add sugar, salt and milk (soak cocoa-nut in milk for y2 hour), % teaspoon vanilla. Line pie plate with crust, pour in filling and bake in moderately hot oven 30 minutes.—Mrs. Richard Street.
Banana Cream Pie
Line a pie plate with rich pie crust and bake in the oven. Remove from the oven and fill the baked crust with a custard, made in the following manner: To 1 cup milk add % cup sugar, 1 teaspoon salt and the beaten yolks of 2 eggs. To % cup flour add enough milk to make a smooth paste, and then enough to fill up the cup. Combine the two mixtures. Cook in a double boiler until very thick. After taking from the fire beat the mixture until smooth and creamy, and add 1 teaspoon vanilla. Choose a large banana that is a little under-ripe, rather than over-ripe. Cover the top of the custard, which has been poured into the baked crust, with the sliced banana. Beat the whites of 2 eggs until stiff, adding % cup sugar, y2 teaspoon baking powder and jZ teaspoon vanilla while beating. Pile the egg-white mixture lightly on the sliced banana. Set the whole pie in the oven and let it become a delicate brown.—A. H.
Banana Cream Pie
Bake crust as for lemon pie. Make custard; 1 pint sweet milk, 1. tablespoon cornstarch, 2 eggs. Cook until thick. Cut 2 bananas into crust, cover with custard. Beat whites of 2 eggs and 2 tablespoons sugar; spread over top and brown.—Mary Perschke.
Mock Mince Pie
Chop 1 cup cranberries, 1 cup raisins, 1 cup mixed nuts and figs; 1 cup sugar, % teaspoon salt, 1 teaspoon vanilla, 1 tablespoon flour, ¿4 cup water. Scatter chopped nuts over the top; bake in upper and lower crust.—Olive Frisbie.
Mock Cherry Pie
1 cup cranberries, % cup seeded raisins, pinch salt, % cup boiling water, 1 cup sugar, 1 tablespoon flour or cornstarch, 2 teaspoons vanilla. Put berries and raisins through meat chopper; add to sugar, flour and salt, then add water and flavor. Ordinary Crust—Better if half lard and half butter is used in crust.—Mrs. Yater.
Pineapple Pie
■ 1 egg beaten, pinch salt, y2 cup water, 1 cup sugar, 1 tablespoon flour, 1 small can grated pineapple, little lemon juice or extract. Bake in one crust and serve with whipped cream on top.—Eva M. Davenport.
One-Crust Apple Pie
Sift together 1 cup flour and % teaspoon salt; with a knife or tips of the fingers work in 4 tablespoons lard; then, adding cold water a few drops at a time, with a knife stir the mixture to a paste. Turn the paste onto a board lightly dredged with flour, then pat it lightly with108
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the rolling pin and roll into a square sheet. With a knife dot over the paste with butter until a tablespoonful is used; roll up paste like a jelly roll; set upon one end; pat and roll out to size of pie-plate. Put no under crust in the plate, but fill with slices of apple; add sugar; sprinkle with nutmeg; cover with paste. Bake 25 minutes in a moderate oven. When cooked invert on a serving plate; pour whipped and sweetened cream above the apples.
Heavenly Pie
Mash 2 ripe bananas through a ricer or with a fork. Add 1 cup of :sugar, % teaspoonful salt, 2 unbeaten egg whites. Beat all together with egg beater until stiff. Add % teaspoon almond extract and fill the pie shell with this mixture. Top with % pint whipped cream flavored with vanilla. Sprinkle whipped cream with nuts or dot with cubes currant jelly.—May Crowell.
Butter-Scotch Pie
1 cup brown sugar, 1 cup milk, 2 tablespoons butter, 2 eggs, 1 teaspoon vanilla, 2 tablespoons flour, 1 teaspoon cornstarch, % teaspoon salt. Beat sugar, milk and butter together in the upper part of the double boiler. Beat the egg yolks, add flour, cornstarch and salt. Add io the mixture in the double boiler and cook until it thickens, stirring constantly. Cool and fold in the beaten egg whites and vanilla. Place in a pie crust shell previously baked, and frost with whipped cream.
Rhubarb Pie
Line pie pan with rich pie crust, then add 2 cups chopped rhubarb :(uncooked), 1 cup sugar (large cup), butter size of walnut, tablespoon .of flour. Place on upper crust and bake.—Ella P. Jacobs.
Raisin Pie
1 cup of raisins chopped fine, 1 cup of sugar, 1 lemon, 1 cup of boiling water, 4 rounded tablespoonfuls flour, 1 teaspoonful of butter, a pinch of salt; nutmeg. Mix raisins, sugar, lemon juice and water, and let come ;to a boil. Add the flour, mixed with a little cold water. After it has boiled, put in the butter, salt and nutmeg. Bake between crusts.
Chop Suey Pie
1	cup raisins, 1 cup sugar, yolks of 2 eggs, 1 cup English walnuts, 1 <cup cream, % teaspoon Mapelene. Mix together thoroughly and bake in open pie crust. Use whites of eggs for frosting.—Cora A. Charles.
Pumpkin Pie
2	eggs. Add 1% cups sugar, 2 cups milk, 2 cups pumpkin, 1% teaspoon cinnamon, 2 teaspoons ginger, 2 teaspoons flour, 2 pinches of salt.— Marian Rien.
Squash Pie
2 cups sifted Hubbard squash, 1 teaspoonful salt, 1 tablespoon melted butter, 1 cup sugar, 4 eggs, 1 quart milk in which 1 tablespoonful of flour has been well mixed; spice to taste. This will make 3 pies, using deep plates.—Audrey Hanford.
Pumpkin Pie
2 cups pumpkin, sifted after being steamed tender, 2 cups milk, teaspoonful ginger, teaspoonful salt, scant cup sugar, 2 eggs, 2 level teaspoonfuls cornstarch.
Mince Meat
4	lbs. lean beef, 1 lb. chopped suet, 2 lbs. currants, 1 lb. brown sugar, .2 quarts sweet cider, 1 tablespoon salt, 1 tablespoon nutmeg, 1 table-_______________________Eastern Star Cook Book_______________ !09 spoon cloves, S lbs. green tart apples, 3 lbs. raisins, % lb. citron (cut up fine), 1 quart molasses, 1 pint boiled cider, 1 tablespoon pepper, 1 tablespoon allspice, 4 tablespoons cinnamon. Cook thoroughly over a slow fire, stirring often to prevent scorching. Put in fruit jars while hot and seal. Orange or lemon peel may be used in place of citron if desired.— Violet Betz.110
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PUDDINGS Hasty Pudding
Pudding batter:	cup sugar, 1 teaspoon butter, % cup sweet milk,
1	tablespoon baking powder. Add enough flour to make a stiff batter. Drop by spoonful into hot sauce and bake 20 minutes. Add raisins, currants or chocolate to batter. Serve 8 people. Sauce for above 2'4 cups boiling water; add 1 cup sugar, 1 scant tablespoon butter and spices to taste. Cook 10 minutes.—Cora A. Charles.
Cottage Pudding
1 cup sugar, 1 egg well beaten, butter the size of an egg, % cup milk, IjZ cups flour, 1 teaspoon baking powder. Bake in moderate oven. Hot sauce for above—1 cup brown sugar, 1 tablespoon butter, 1 tablespoon flour, 1% cups water, 2 tablespoons chocolate Boil 5 minutes or until thick.—Ethel F. Smith.
Orange Pudding
Cut up 4 or 5 large oranges and cover with 1 cup of sugar. Cook together in double boiler 1 pint milk, 1 teaspoon lemon extract, yolks of
2	eggs well beaten, little salt, sugar to sweeten, 3 tablespoons cornstarch. Let cool a little before pouring over oranges. Make a meringue of the whites of eggs and 2 tablespoons sugar, and put on top of pudding.—Ethel F. Smith.
Economical Chocolate Pudding
1 pint milk, 6 tablespoons sugar, 2 tablespoons chocolate, 1 teaspoon vanilla, 3 level tablespoons cornstarch, little salt. Chopped walnuts may be added if desired. Cook in double boiler until thick and creamy and serve with whipped cream.—Ethel F. Smith.
Carrot Pudding
.1 cup brown sugar, 1 cup grated carrots, 1 cup grated potatoes, cup Crisco, 1 cup seeded raisins, % cup bread crumbs, % cup milk, 1% cups flour, 1 teaspoon salt, 1 teaspoon baking powder. 1 teaspoon mixed spices, 1 cup currants. Steam 3 hours.—Mrs. Yater.
Carrot Pudding
1 cup grated carrots, 1 cup grated potatoes, /2 cup butter, 1 cup flour, 1 cup raisins, 1 cup currants, 1 cup sugar, 1 teaspoon, each, of cinnamon; cloves and nutmeg, 1 level teaspoon soda mixed thoroughly through potato. Mix ingredients all together and steam 3 hours.—Mrs. J. E. Sherburne.
Peach Puffs
Pare and halve fresh ripe peaches. Beat whites of 2 eggs to a stiff froth, add 4 tablespoons powdered sugar, a pinch of salt and a half teaspoon of vanilla or almond flavoring. Heap meringue in peach cases, brown in quick oven. Serve with cream.—Mrs. Richard Street.
Mrs. T. N. Tailentire’s Date Pudding
1 cup dates, 1 cup English walnuts, 2 eggs beaten well, scant % cup sugar, pinch salt, 1 tablespoon flour, 1 teaspoon baking powder. Set pan in hot water to take 20 minutes. Serve with whipped cream or hard sauce, or a nice foamy lemon sauce. This serves 4 people.
Vanilla Souffle
y2 cup butter, 1 cup flour and 2 cups milk made into a white sauce; add yolks of 4 eggs after partially cold and y2 cup sugar; set to cool; fold into it the whites of 4 eggs beaten stiff; bake in muffin pans 20 minutes; serve hot with hard sauce.—Birdeen FraserEastern Star Cook Book
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Carrot Pudding
1 cup sugar, 1 cup grated raw carrots, 1 cup raisins, % teaspoon soda (with potato), 1 cup flour (with raisins), 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon allspice, 1 teaspoon salt, % cup Crisco, 1 cup grated raw potatoes, 1 cup currants, % cup maple syrup. Steam in pudding mould for 3 hours.—Violet Betz.
Apricot Whip
1 quart apricots crushed fine and cooked with 1 cup sugar. While hot add 1 tablespoon gelatin that has previously soaked in % cup of water. Let stand until perfectly stiff, then whip 1 pint of pastry cream; mix together. This is good served on squares of sponge cake with maraschino cherry on top.—Cora A. Charles.
Dainty Dessert
1 quart milk, 2 tablespoons cornstarch, 3 eggs, 2 tablespoons granulated sugar. Put half of milk in double boiler and bring to a boil; rub the cornstarch smooth in a little cold milk; add to it the sugar and whites of eggs beaten stiff, whip lightly into the milk and remove from fire; wet individual moulds in cold water, then fill with this mixture and set away to cool; flavor with vanilla.—Lucy G. Hoyt.
Custard for Dainty Dessert
Beat the yolks with 2 tablespoons powdered sugar, small teaspoon cornstarch, and stir into boiling milk (1 pint in double boiler), strain into pitcher; flavor with vanilla; when ready to serve, turn the moulds out carefully, arranging them on a shallow dish and pour the cold custard around them.—Lucy G. Hoyt.
Lady Finger Pudding
Part 1: 3 squares unsweetened chocolate, ¡4 CUP sugar, 1A cup cold water, 4 egg yolks, beaten. Mix all of part 1 except egg yolks in double boiler. Cook until chocolate is melted; beat in egg yolks and cook till thin, stirring constantly. Set aside to cool. Part 2:	% cup sweet but-
ter, 1 pint cream, cups powdered sugar, 1 teaspoon vanilla, V2 cup walnuts or almonds chopped fine, 4 egg whites beaten stiff. Cream butter until it can be beaten with spoon. Add sugar a bit at a time, whipping in with hand; add nuts and vanilla; part 1. When well mixed add egg whites and }/2 lb. lady fingers.—Nora Watkins.
Steamed Pudding
y2 cup chopped suet, y2 teaspoon salt, % cup brown sugar, V2 cup sweet milk, 1 cup seedless raisins, 1 egg, 1% cups flour, 2 teaspoons baking powder, y2 teaspoon each of cloves, cinnamon and nutmeg. Beat all thoroughly and fill buttered cups half full. Steam y2 hour; serve with lemon sauce or whipped cream.—Mr. W. J. Morrison.
Rice Custard
To y2 cupful of rice add 1 quart of milk and a pinch of salt. Steam until soft. When ready to take from the fire, add the yolks of 4 eggs beaten with 4 tablespoons sugar, and mix thoroughly. Add 1 tablespoon vanilla, but do not cook mixture any more. Put in a baking dish and cover with the whites of eggs beaten stiff with 4 tablespoons sugar. Brown lightly in the oven and serve cold with tart jelly.—Nora Watkins.
Prune Whip
1 cup chopped cooked prunes; add juice of % lemon; beat whites of 3 eggs stiff, add y2 cup sugar; add prunes slowly; bake in moderate oven 20 minutes and serve with whipped cream.—Nondis Eggleston.112
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Prune Pudding
Remove pitts from prunes; fill cavity with English walnuts; roll in powdered sugar; serve with whipped cream.—Cora A. Charles.
Cocoanut and Marshmallow Pudding
1 cup cocoanut, 20 marshmallows cut in halves, 1 cup walnuts chopped fine. Mix 2 eggs in % cup sugar, 2 cups milk, % teaspoon almond or vanilla extract. Put nuts and cocoanuts in alternate layers in pudding dish and pour custard on top. Bake slowly and serve cold.—Nora Watkins.
Pudding
1	cup molasses, 1 cup suet, 1 cup milk, 2J^ cups flour, 1 lb. walnuts, 1 cup raisins, % lb. figs, 1 teaspoon soda, pinch of salt.—Cecil Sherburne.
Delicious Baked Apples
' Select fine flavored, tart apples, wipe, core and pare. Fill cavities with washed figs cut in pieces. Bake until tender in hot oven, basting with hot sugar syrup. Serve cold with thick cream, sweetened and flavored with nutmeg.—Kathleen M. Gann.
Marian’s Favorite Pudding
2	eggs (whites beaten until stiff), 2 tablespoons sugar, salt; strawberry or any other kind of jam beaten in until flavored. Use egg yolks to make a cream custard, flavored with almond extract. Serve with chocolate cake flavored with vanilla or white cake flavored with lemon.— Clara Jenkins.
Custard
3	eggs, % teaspoon salt, 4 cup sugar, 2 cups scalded milk, few gratings of nutmeg. Add salt and sugar to eggs and beat just enough to mix thoroughly; stir milk which has been scalded slowly into the mixture; turn the mixture through a strainer into well greased custard cups; put the custard cups into a dish of hot water and set in a very moderate oven to bake.—Cora A. Charles.
Suet Pudding
1 cup suet ground, 2% cups flour, )4 cup currants, J4 cup raisins, 1 cup sugar, 1 level teaspoon soda, 1 teaspoon salt, % teaspoon nutmeg. Rub thoroughly together with hands the above dry ingredients; then add 1% cups sour milk (buttermilk preferred) and 2 tablespoons cooking syrup. Steam 3 hours and serve hot with either of the following sauces:
Favorite Sauce No. 1: Cream 1 tablespoon butter with 1 cup sugar (more sugar can be used), break in 1 egg and beat well. Flavor with vanilla, lemon or season to taste. This makes a delicious hard sauce.
Favorite Sauce No. 2: Powdered sugar (any amount), add condensed milk or sweet cream to make a creamy consistency, flavor with lemon, vanilla or nutmeg to taste. (Do not cook.)
Delicious Hot Sauce: Cream together 1 cup sugar and 2 tablespoons butter, add beaten yolks of 2 eggs, then add the whites of 2 eggs beaten to a froth. Heat in double boiler (do not boil). % cup cream may be added just before serving.—Birdeen Fraser.
Coffee Cream Pudding
1 pint cream whipped light, % pkg. gelatine dissolved in a little milk, 1 large cup strong coffee, cup of sugar, whites of 2 eggs. Add sugar and gelatine to boiling coffee. Let cool. Then whip it slowly into the beaten whites until it is a firm froth. Add the whipped cream. Mould and serve with cream.—Amv F. Short.Eastern Star Cook Book
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Quick Dessert
2 cups of milk and 2 tablespoons sugar, 2 teaspoons cornstarch, 2 egg yolks slightly beaten, 6 bananas. Make a custard by placing milk in a double boiler, add cornstarch and 2 tablespoons of sugar and the yolks of the 2 eggs; stir mixture constantly until it begins to thicken; pour over sliced bananas; when slightly cooled beat whites of eggs with a little sugar until stiff; spread over custard and put under oven broiler tc slightly brown.—Alice Longbotham.
Food for the Gods
% lb. dates or raisins chopped fine, 1 lb. English walnuts chopped, 9 large crackers rolled, 2 teaspoons baking powder, 6 eggs, 2 cups sugar. Cook 20 minutes in moderate oven; serve cold with whipped cream or ice cream. This will serve 10 or 12 people.—Frances Lindawood.
Chocolate Pudding
1	lb. large lady fingers, 6 tablespoons sweet chocolate, 6 tablespoons boiling water, 2 heaping tablespoons sugar, 6 eggs. Beat eggs separately, mix chocolate with boiling water; add to yolks which have been creamed with sugar; fold in whites with pinch of salt. Line tube pan with lady fingers, pour in filling. Let stand in cold place over night. Turn out just before serving and cover with whipped cream and chopped nuts.—Vivian Bailey.
Orange Mist
2	tablespoons gelatin soaked in J4 cup cold water for 5 minutes. Add % cup boiling water, 1J4 cups sugar, 1% cups orange juice, % cup lemon juice, grated rind. 1 orange When cold fold in 1 pt. whipped cream. (Pineapple may be used in place of orange.)—Mrs. Bailey.
Pineapple Pudding
1 can pineapple cubed. Let juice of pineapple come to a boil and pour over 1 box of Jello. Let cool. Whip 1 pint of cream and pour into the Jello and stir. Add chopped nuts and let cool until it hardens.—Mrs. M. F. Branch.
Snow Pudding
Dissolve y2 box of gelatine in y2 pint cold water; let it stand 15 minutes. Add grated rind of 2 and juice of 1J4 lemons. Over 2% cups sugar pour % pint boiling water, stir until well dissolved and strain. When it begins to thicken, pour the mixture into the well beaten whites of 5 eggs, beat until hard and put into moulds. With the yolks of the eggs, take 1 quart milk, 5 tablespoons sugar, make a custard and serve on the jelly.—Myrtle Hayford.
Angel Charlotte Russe
1 tablespoon gelatine, % cup cold water, % cup boiling water, 1 cup sugar, 1 pint heavy cream, % doz. rolled stale macaroons, 1 doz. marshmallows cut in small pieces, 2 tablespoons chopped candied cherries, vanilla or sherry, % lb. blanched or chopped almonds. Soak gelatine in cold water, dissolve in boiling water and add sugar; when cold add cream beaten until stiff, almonds, macaroons, marshmallows and candied cherries; flavor. Turn into a mould first dipped in cold water and chill. Serve with angel cake.—Birdeen Fraser.
French Pastry
Yolks 5 eggs (don’t beat) ; put into them J׳? cup powdered sugar, 2 tablespoons cocoa, 1 tablespoon cornstarch. Beat whites of 5 eggs stiff, and add top ingredients, with small pinch of salt. Beat whole 10 min114
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utes. Bake 5 minutes in hot oven in a well greased and floured pan 14 to 16 inches long. While warm spread with whipped cream and roll. Put most of the cream at beginning; it spreads itself as the rolling is done. Frost with white of 1 egg, powdered sugar, 1 tablespoon cocoa. Serves 6 people.—Mrs. C. W. Dean.
Steamed Apple Dumplings
For the paste use 1 pint flour; 2 teaspoonfuls baking powder, 1 teaspoonful salt, 1 tablespoonful sugar, 2 tablespoonfuls Cottolene, 4 pint of milk or water. Mix the dry ingredients together and rub through a sieve into the mixing bowl. Cut the Cottolene into this, being careful to get it very fine. Now stir in the milk and water, and when a smooth paste is formed, sprinkle the board and roll the paste out until about half an inch thick. Fold up and roll again until about three-quarters of an inch thick; then lay it in a well buttered tin basin that will hold about 2 quarts. Fill the dish with pared and chopped apples (about 2 quarts). Sprinkle over the apples 3 tablespoonfuls of sugar mixed with a teaspoonful of cinnamon. Draw the edges of the paste together. Cover the dish with a plate, and placing in a steamer, cook for 2 hours. Turn out on a hot dish and serve with nutmeg sauce, which is made in the following manner: Put into a saucepan 1 cupful of sugar and a heaping tablespoonful of flour and mix well. Pour on this 1 pint of boiling hot water. Boil for ten minutes; then add 1/s a nutmeg, grated, 4 of a teaspoonful of salt and 1 tablespoonful of butter. Cook for 1 minute longer and serve.—Birdeen Fraser.
Plum Pudding
2	cups raisins (seeded), 2 cups currants, 2 cups suet, 4 cup almonds blanched, 2 cups flour, 2 cups grated bread, 4 cup each citron, orange and lemon peel, 8 eggs, 4 cup cream, 1 cup sugar, 4 pint boiled cider, large pinch salt, 1 tablespoon extract nutmeg (Caswell’s), 1 teaspoon baking powder (Caswell’s). Put in large bowl raisins, currants, suet chopped very fine, almonds cut fine, citron, orange and lemon peel cut fine, sugar, cream, and boiled cider; lastly add flour sifted with baking powder; mix well together; put in well buttered mould; set in saucepan with boiling water to reach 4 UP sides of the mould; steam 5 hours; turn out on dish carefully; serve with sauce.
Brandy Sauce: 4 CUP butter, 1 cup confectioner’s sugar, whites of 2 eggs beaten stiff, % teaspoon salt, % cup heavy cream whipped stiff, 2 tablespoons brandy, grating nutmeg. Cream butter, add sugar gradually, stirring constantly; place over hot water, add eggs and beat with a Gem whip until evenly blended; cool slightly and add brandy and salt; fold in cream and sprinkle with nutmeg.—Carrie Lea Porter.
Brown Betty
Butter a deep baking dish. Put layer.of chopped apples at the bottom. Sprinkle with sugar, a few bits of butter, a little cinnamon. Cover with bread crumbs, more apples as before, then crumbs, etc., until full. Cover and bake slowly 45 minutes.—Kenzie Fraser.
Mountain Dew Pudding
3	crackers rolled fine (soda), yolks of 2 eggs, 4 cup sugar, 2 tablespoons cocoanut, 1 teaspoon flavoring and pinch of salt, 1 pint milk. Bake 25 minutes. When done beat whites of eggs stiff and add % cup of sugar; place on top of pudding; put back in oven until a pretty brown.—Mrs. Wolfrom.Eastern Star Cook Book
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Mocha Souffle
1% cups strong coffee, % cup milk, % cup sugar, 1 tablespoon gelatine, 4 teaspoon salt, 3 eggs, % teaspoon vanilla. Mix coffee, milk, sugar and gelatine and heat in a double boiler; add the salt and yolks of the eggs beaten; cook until mixture thickens, stirring all the time. Remove from fire, add the beaten whites of the eggs and extract. Pour into wet moulds; serve with whipped cream and chopped nuts.—Nondis Eggleston.
Prune Souffle
Let soak overnight 4 pound of prunes in cold water; in the morning cook, sift through a colander, and sweeten with half a cup of sugar. Beat very stiff the whites of 2 eggs, and into them gradually beat the prune pulp, beating from the bottom up with a spoon-shaped wire beater. Pour into a greased pudding dish, and bake 20 to 30 minutes with gradually increasing heat. Serve with custard made of the yolks of the eggs. This souffle will not puff up so much as if twice the amount of beaten whites were used.
Blackberry Blanc Mange
2 cups blackberry juice, 4 tablespoons cornstarch, % cup sugar, speck of salt. Method of making: Heat juice, combine cornstarch, sugar and salt; add enough cold water to make a thin paste; when juice is hot add cornstarch and cook until starch taste has disappeared. Put into small moulds, first drenching moulds in cold water.— Mary Charlene Charles.
Lemon Sponge
14 tablespoons gelatine, 4 cup cold water, yolks of 2 eggs. 4 cup sugar, whites of 2 eggs, juice and rind of 1 lemon.• Soak gelatine in cold water and set in pan of hot water to dissolve. Put yolks in a bowl and beat until light; add sugar gradually, beating all the time; add juice and rind of lemon; add dissolved gelatine and beat until cool; fold in whites of eggs.—Mary Charlene Charles.
Blackberry Pudding
4	cup butter, 1 cup sugar and 1 4 cups flour, 3 eggs, 1 level teaspoon soda dissolved in 3 tablespoons buttermilk, 1 cup blackberry jam. Mix as cake and bake in loaf slowly for 25 minutes. Serve with hot sauce.— Mrs. Wolfrom.
Indian Pudding
1 cup cornmeal mush (yellow), 4 cup sugar, 4 cup molasses, 2 eggs, butter size of egg, 1 quart milk, 1 cup raisins. Bake in slow oven.—Mrs. Wolfrom.
Carrot Pudding
1 bowl chopped suet, 1 bowl flour, 1 bowl raisins, 1 bowl carrot pulp, spices to taste. Boil carrots with a little salt in water. When done rub through sieve. Put pudding together as above, mixing flour and suet thoroughly; add raisins, then work carrot pulp with your hands. (Do not add any more moisture). Steam 3 hours.—Mrs. Wolfrom.
Date Torte
1 dozen crackers (crushed), 1 cup chopped walnuts, 1 package dates (chopped), 2 eggs beaten separately, 1 cup sugar, 2 tablespoons melted butter, 1 teaspoon baking powder, milk enough to make stick together. Bake in slow oven, and serve with whipped cream.—Mrs. Richard Street.116
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Honey Mousse
Heat 1 cup of well flavored honey. Beat 4 eggs slightly, and slowly pour the hot honey over them. Cook until the mixture thickens, and when it is cool add a pint of cream, whipped. Put the mixture into a mould, pack in salt and ice, and let it stand three or four hours.
Marshmallow Pudding
Heat y2 cup of water and 1 tablespoon gelatine until the gelatine is dissolved, then add y2 cup of cold water. Beat whites of 4 eggs very stiff, then add gelatine slowly, beating all the time. When gelatine has all been poured in add 1 cup of sugar slowly and flavoring. Place in pan. When ready to serve turn out of pan, slice and serve with whipped •cream.—Mrs. Branch.
Jerusalem Pudding
y2 box gelatine, % cup hot water, 1 pint whipping cream, 2 T. rice, y2 pint chopped figs and dates, y2 cup powdered sugar, 1 teaspoon vanilla. Cover the gelatine with the hot water. Soak 30 minutes. Whip the cream to a stiff froth. Cook the rice in boiling water. Drain on a towel when cooked thoroughly. Chop fine the dates and figs to make y2 pint. Sprinkle the powdered sugar over the cream. Then the rice and fruit dith the teaspoon of vanilla. Add the gelatine. Then stir until it begins to thicken. Put in a mould. When ready serve with whipped ■cream. This will serve 10 portions.—Mrs. Carey Anderson.
Date-Walnut Pudding
2 eggs, 2 tablespoons flour, 1 teaspoon baking powder, 1 cup chopped ־walnuts, 1 cup chopped dates, J4 cup sugar. Beat eggs and add sugar; sift flour and baking powder together; add walnuts and dates. Sprinkle all with cinnamon in greased pan. Bake about 30 or 40 minutes in a slow oven. Try with a straw. Serve with whipped cream in individual glasses.—Cora A. Charles.
Sailors’ Duff
1 egg and 2 tablespoons sugar beaten together, % cup New Orleans molasses, 2 tablespoons melted butter, beat thoroughly. 1 teaspoon soda dissolved in warm water, 1 cup Swan Down cake flour, % cup boiling water added last. Steam 1 hour. Sauce: Yolks of 3 eggs, 1 cup powdered sugar, y2 pint whipped cream just before serving. Fold cream in, being careful not to beat. Do not cook.—Olive S. McCaslin.Eastern Star Cook Book
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FROZEN DESSERTS
Maple Mousse
1 cup heavy maple syrup, 2 eggs beaten and poured slowly into the syrup. Cook and after thickened a little, take off to cool; beat as stiff as possible; while this is cooling, beat 1 pint heavy pastry cream stiff; mix both together; pour into freezer without dasher and cover well with ice and salt; this makes 1% quarts, enough to serve 10 or 12 persons.— Cora A. Charles.
Maple Mousse
Y¿ pint sweet cream, 2 egg whites and yolks beaten separately, % cup maple syrup. Add yolks of eggs and cook until thick, then cool; add beaten whites, then whipped cream ; set away to freeze.—Olive S. McCaslin.
Ice Cream
Three eggs beaten separately, 2 cups of sugar beaten with the yolks; add 1 quart of milk, 1 pint of cream ; beat whites of eggs light and mix well; flavor with 1 tablespoon of vanilla. This makes one gallon of cream.—Mrs. Marian G. Herrick.
A Delicious Frozen Dessert
1% pints of cream, whites of 6 eggs, scant cup of sugar, 1 cup nuts. Boil sugar with % its amount of water until it threads; pour this over beaten whites. Beat and let cool; pour into this the whipped cream and chopped nuts and some sliced candied pineapple. Place in baking powder cans and pack in ice. Keep packed 3 hours. This serves 18 when sliced.—Mrs. Branch.
A Delicate Dessert
Heat a pint of cream; take from the fire and add a quarter of a pound of sugar and a teaspoonful of vanilla; stir until the sugar is all dissolved, then freeze. Cook a quarter of a pound of sugar with a little water until it spins a thread; remove and pour over the beaten white of one egg; beat briskly until it is cold. Open the freezer, scrape down the sides and stir the frosting gently in. Repack and leave for a couple of hours. Sauce: Heat maple syrup and boil till thick; flavor with vanilla and add chopped English walnuts. Serve hot over the cream.
Strawberry Mousse
(For vacuum freezer) 1 pint cream (whipped), 2 baskets berries (crushed), 1/2 cup sugar, beaten whites of 2 eggs, pinch salt. Boil together 1% cups sugar, % cup water. When cold add to first mixture. Pour in freezer and let stand 2% hours.—Mrs. Bailey.
Pineapple Sherbet
1 can pineapple, 1 pint sugar and little water boiled in a thick syrup, 1 tablespoon gelatine (soak in cold water and dissolve in hot), 1 pint cream, whites of 2 eggs, juice of 2 lemons. Mix pineapple, sugar, cream and gelatine. When mixture begins to freeze add whites of eggs and lemon juice.—Myrtle Hayford.
Maple Parfait
1 pint cream or milk and cream, yolks of 6 eggs, 1 cup maple syrup. Scald cream, then add beaten yolks and syrup and scald for two or three minutes. Cool and freeze same as ice cream.—Elsie Gunn Collins.Eastern Star Cook Book
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JELLIES Lemon Jelly
Juice and rind of 4 lemons, 1 lb. sugar, % lb. butter, 6 eggs. Beat all together and cook till it thickens.—Mrs. Richard Street.
Strawberry Jam
To each pound of not too ripe berries, allow )4 pound sugar. Put them into preserving pan and stir gently, not to break up fruit: simmer for y2 hour and put in air tight jars.—Mrs. Richard Street.
Cranberry Jelly
1	quart cranberries, 2 cups boiling water. Cook until berries burst ; run through colander; add 2 cups sugar; cook 20 minutes and pour into mould to harden.—Cora A. Charles.
Quince Honey
1	large or 2 small quinces grated, 1 pint of water, 5 cups sugar. Let boil about 30 minutes.—Mrs. J. E. Sherburne.
Cinnamon Apples
6׳ apples, 2 cups sugar, 1 cup water, 10c cinnamon drops (candy). Make syrup of sugar and water; add candy cinnamon drops; after apples are peeled and core taken out, drop in syrup and boil till apple is clear; let stand in syrup over night; serve with whipped cream.—Mrs. Richard Street.
Mrs. Thomas Boyd’s Spiced Crabapple Jelly
Wash crabapples and put on stove in a large kettle, covering them with water. Cook slowly until they begin to break. Take off and strain through a jelly bag, adding two-thirds cup of sugar to one of juice and for about 10 to 12 glasses add 1 small cup of vinegar; also tie up in cheese cloth a handful of whole cloves and cinnamon bark and put in the juice and boil until it jells.—Cora A. Charles.
Lemon Jelly
1/2 ounce gelatine dissolved in 1 cup cold water, 1% cups white sugar, 2 cups boiling water, pinch of salt (small), pinch of nutmeg, cinnamon, 2 whole cloves, juice and grated rind of 1 lemon. Bring to a boil and strain into moulds. Serve cold with whipped cream. Will serve 6 people.—Ella P. Jacobs.Eastern Star Cook Book
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MARMALADES
Apricot Marmalade
22 cups apricots (peeled and mashed), 11 cups sugar, cup walnuts (chopped fine), 1 large can grated pineapple. Let the apricots and sugar cook until nearly transparent; add nuts and pineapple just before taking from the stove.—Violet Betz.
Marmalade
2	cups carrots, 4 cups white sugar, 2 lemons (grated rind and juice), 2 oranges.—Ella Goodwin.
Mrs. Jenkins Orange Marmalade
15 oranges, 5 lemons, 1 lb. sugar to each lb. of cooked fruit, 2 cups of water to each lb. of sliced fruit. With a sharp knife peel the yellow skin thoroughly off of the oranges and lemons; save this and put it through the food chopper. Peel all the white off the oranges and lemons and slice through and put in a kettle with the chopped peelings; add the water and boil until tender. Then weigh and add a pound of sugar for each pound of cooked fruit and boil until it jells. This will make 7 pints and takes about two hours to cook it from the beginning.
Orange Marmalade
3	oranges, 2 lemons, 4 lbs. sugar, 11 cups of water. Slice fruit very thin with peel on, add water and let stand 12 hours; then add sugar and boil 1 hour. Let stand 24 hours and boil 2 hours. Do not boil rapidly. Makes 11 glasses.—Mabelle Stoll.
Orange Marmalade
6 oranges, 2 lemons sliced small; soak in 3 qts. of water 24 hours; then add 5 lbs. sugar and a little salt; boil till it thickens (about 20 or 30 minutes.)—Mrs. Marian G. Herrick.
Spiced Grape Jelly
8 qts. grapes picked from the stem, 1 qt. good vinegar, 1 oz. cinnamon bark, 1 oz. whole cloves. Cook thoroughly, but not too long. Drain over night; in morning strain and make jelly, using 1 cup of sugar to 1 cup of juice.—May M. Barnett.
Rhubarb Marmalade
6 pounds rhubarb, 4 oranges, 4 lemons. Cut up oranges and lemons in thin slices. Add to rhubarb which has been cut up. Cover with 4 large cups sugar; let stand over night. Add 4 more cups sugar, boil down, then add 1 cup chopped nuts.—Mrs. J. T. Vest.
How to Preserve a Husband
First be careful in your selection. Do not choose one who is too young and take only such varieties as have been reared in good moral atmosphere. When once the selection has been made, let the past remain forever settled and give the entire thought to the future. Some insist on keeping the husband in a pickle, while others prefer hot water. It does not seem generally known that even poor varieties may be made sweet, tender and good by garnishing them with patience, smiles and affection. 1 hey should then be wrapped in a mantle of charity and kept warm with a steady fire of devotion. I hus treated, they will keep for years as when first selected. Sometimes they improve with age.—Olive Frisbie.Eastern Star Cook Book
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Eastern Star Cook Book
CANDY Marbled Candy
Cook together 4 cups of sugar, 1 cup of water, % a cup of cream, 2 tablespoonfuls of butter, 1 of vinegar, and a little pinch of baking soda, until the mass reaches the soft-ball stage. While the candy is cooking boil y2 a square of chocolate, broken into small pieces, with % a cup of rich milk or cream, in another saucepan, stirring until it forms a thick syrup. When the candy has reached the soft-ball stage, pour some of it into the chocolate, enough to get the tint you desire. Now pour out the clear syrup on a slab or a large, flat dish, and drop on it, here and there, spoonfuls of the chocolate mixture. Pull as usual as soon as it can be handled, and if this is done with the right care and good judgment, the candy will be prettily streaked white and brown.
Vinegar Candy
Stir 3 cups of sugar into 1 % cups of pure vinegar, preferably a white vinegar, but the cider vinegar may be used at a pinch. Cook until a spoonful, dropped into cold water, will form a soft ball when gathered up between the fingers. Pour on a flat dish, or a slightly greased slab, and as soon as possible begin to “pull,” even when it is still so hot that only the tips of the fingers can be used. It is the pulling, while still soft and warm, that gives the candy its light color and porous texture. Continue to pull as long as the candy is flexible.
Candied Peels (Orange and Grapefruit)
Cut up peels, put in jars or crock, pour over all a brine of 1 quart water, 1 tablespoon salt; let soak from 2 to 5 days, drain, cover with clear cold water, boil 20 minutes, drain and cover again and boil, then repeat again (boiling 3 times). Now squeeze water out of peels and measure; for each cup of skins take 1 cup of sugar, put sugar on stove with just as little water as you possibly can and let it melt a little, then throw in the skins and let boil until all the syrup is gone. Don’t let boil dry, as it will be too hard. Watch and turn during boiling; spread on platter and sprinkle lightly with granulated sugar.—Mrs. Frances Hill.
Ann’s Fudge
2	tablespoons butter, 2 cups sugar, 2 squares unsweetened chocolate or 3 tablespoons of cocoa, 1 cup of milk. Melt butter, add chocolate and stir while melting; add sugar and milk slowly so that when last of milk is added the mixture will be boiling. Boil until when dropped into cold water will form a soft ball. Beat, add nuts and vanilla.—Anna McNally.
Pinoche
4	cups brown sugar, I cup milk, butter size of an egg. Boil until it makes a soft ball in water. Then add two cups of walnuts chopped fine. Beat until it begins to grain, then spread on buttered tins and mark off in squares.—Grace Sunderland Bliss.
Candied Grapefruit
Slice grapefruit in long thin slices; cook 20 minutes in cold water, enough to cover. Drain and add more water and cook 20 minutes longer. Allow fruit to drain several hours, then weigh and add sugar equal parts. Let stand over night. Cook dry. Roll in granulated sugar and spread out to dry.—Nora Watkins.
Divinity Fudge
3	cups sugar, y2 cup of water, y2 cup white Karo syrup. Boil untii it hardens in water. Flavor with vanilla. Beat the whites of 2 eggsEastern Star Cook Book
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stiff, then pour the boiled syrup into beaten eggs and beat until quite stiff; then pour in 1 cup of shelled walnuts. Pour in buttered platter.—Cora A. Charles.
Marshmallows
2	tablespoons Knox’s gelatine soaked in 6 tablespoons cold water;
2 cups sugar boiled with 6 tablespoons water until it can be moulded when dropped in cold water; pour it on gelatine and beat 20 or 30 minutes ; flavor with vanilla; pour into pans dusted with cornstarch; cut into squares and roll in powdered sugar.—Cora A. Charles.
Fudge
% a cup of butter, 1 cup brown sugar, 1 cup granulated sugar, % cup Karo crystal white syrup, J4 cup cream, 2 ounces Baker’s chocolate. Directions: Melt the chocolate in a pan, mix the sugar, Karo and cream in a bowl, put in the pan with the butter, stirring all the time: boil 2 minutes; add the chocolate; boil 4 minutes more. Beat and pour into buttered pans.—H. R. S.
Fig Fudge
Boil together until thick 14 of a pound of chopped figs, 2 cups of granulated sugar, 1 teaspoonful of ginger, 1 cup of cold water, butter the size of a walnut, and a few grains of salt. Beat until stiff and turn into a buttered pan and mark into squares.—L. S.
Velvet Taffy
1 cup brown sugar, 1 cup granulated sugar, 1 cup water, 1 tablespoon vinegar, 1 tablespoon butter. Cook until it will harden when dropped in water; flavor with vanilla when removed from stove; pull and cut in small pieces.—Lucy G. Hoyt.
Molasses Candy
1 cup molasses, 2 cups granulated sugar, 1 tablespoon vinegar, 1. large tablespoon butter. Cook until it will harden when dropped inwater; pull and cut in small pieces.—Lucy G. Hoyt.
Molasses Candy
1/4 cups granulated sugar, T4 teaspoon cream tartar mixed in water to wet the sugar; molasses to color; just before removing from stove add a small piece of butter. Do not stir or it will grain.—Lucy G. Hoyt.
Butter Scotch
1 cup granulated sugar, 4 cup molasses, J4 cup butter, 1 tablespoon vinegar, 2 tablespoons boiling water. Boil together until when tried in cold water mixture will become brittle; turn into a well buttered pan;. when it begins to cool mark in squares.—Lucy G. Hoyt.
Ice Cream Candy
3	cups granulated sugar, % teaspoon cream tartar, % cup boiling water, J4 tablespoon vinegar. Boil ingredients together without stirring until when tried in cold water mixture will become brittle; turn on a buttered platter to cool; as soon as can be handled, pull until white and glossy; while pulling, flavor as desired; cut in small pieces.—Lucy * G. Hoyt.
Chocolate Caramels
2% tablespoons butter, 1 cup brown sugar, 2 cups molasses, 14 cup milk, 3 squares chocolate (unsweetened). Put butter in kettle; when melted add molasses, sugar and milk; stir until sugar is dissolved; when boiling point is reached, add chocolate and stir constantly until chocolate is melted; boil until when tried in cold water a firm ball may12G
Eastern Star Cook Book
be formed in the fingers; turn into a buttered pan, cool and mark in small squares; add nuts if desired.—Lucy G. Hoyt.
To Blanch Almonds
Put over fire in cold water to cover; bring water quickly to a boil, drain almonds through colander, then let cold water flow over them, or immerse colander far a moment in very cold water. Place almonds immediately between coarse towels, and rub off brown skins.
To Brown Almonds
Thoroughly dry the blanched almonds, and coat with olive oil by shaking in a bowl or other vessel with 2 tablespoonfuls of oil to 1 cup of the nuts. Brown in pan over fire, stirring or shaking to get an even color; or spread the oiled nuts on a baking sheet, and set this on the rack of a hot oven. Drain on absorbent paper.
To Salt Almonds
While still hot from the fire sift fine table salt over the nuts in the proportion of 1 tablespoon to a cup of nuts. If oil, salt, and blanched nuts are mixed, and let stand overnight in the refrigerator, the salt will penetrate the nuts, instead of being on the outside only. Or the quicker method may be employed of cooking the blanched nuts in very strongly salted butter, and then draining thoroughly. Any good quality of nuts may be used; the paper shelled ones have generally thinner shells and larger kernels. The return to be expected depends on location, on attractive boxing, etc. Twice the gross cost of the materials used is an average estimate.
MRS. MAY WILKINS
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