The Mission Cook Book
PRICE 50 CENTSROY L. LOGGINS
J. H. SHACKELFORD
“WATCH US GROW”
SHACKELFORD & LOGGINS
REAL ESTATE BROKERS
1317 CENTRAL AVE.	Phone 230-74
We write Fire Insurance	Notary Public
Phone 16301	POT PLANTS
Henry F. Warren COLORED FLORIST
Funeral and Wedding Designs
1624 EAST NINTH STREET
Courtesy	WE DELIVER	Service
Johnson Pharmacy L'pXh0Johnson Cor. Jefferson and Normandie Sts.
Phones West 7145 and 763-133THE
MISSION COOK BOOK
COMPILED AND PUBLISHED BY
THE WOMAN’S MITE MISSIONARY SOCIETY OF THE WEST SIDE A. M. E. MISSION
LOS ANGELES, CAL. TENETTE PRESS, Printers 1923DEDICATED TO
MAJ. GEORGE W. PRIOLEAU AND HIS ESTIMABLE WIFE IN APPRECIATION OF THE SACRIFICES WHICH
HE HAS MADE TO ORGANIZE, PURCHASE
AND SERVE AS PASTOR, GRATUITOUSLY AND FAITHFULLY, THE WEST SIDE
MISSION A. M. E. CHURCH
\
THE WEST SIDE MISSION AND PASTOR
Copyright, 1923
By the Woman’s Mite Missionary Society of the West Side MissionFirst A. M. E. Church
Eighth and Towne Ave.
REV. A. MILTON WARD, Minister
Extends a cordial welcome
Ward Chapel A. M. E. Church
1252 East 25th Street
REV. B. R. GUY, Pastor
Sunday services at 11 a. m. and 7:30 p. m., Sunday School at 9:30, a. m.. Endeavor League 6:30 p. m., Prayer and Class Meeting on Wednesday at 7:30 p. m.
WestSide Mission A. M. E. Church
1509-11 WEST 36th STREET
Sunday Services at 9:30 and 11 a. m. and 7:30 p. ni. Prayer Service at Fastor’s residence Thursday 7:30 p. m.
Pastor: Maj. G. W. PRIOLEAU Chaplain, U. S. Army, RetiredPhone South 1540
Res. South 3926 J
Wm. H. Gamble & Company
Real Estate, Fire Insurance, Notary Public
Good buys in Houses, Lots and Acreage. Houses to Rent
Office: 1407 CENTRAL AVE.
Fred. Mason
Attorney at Law and Notary Public
Practice in all the Courts ot
California. Consultation Free
Office: 224 S. SPRING ST. Room 311 Phone Pico 1138 Res. 836 Birch St., Phone Bdwy. 1052
A square deal and a delivery of the goods
American Marble and Granite Works
J. M. COVAS & S. VEGA, COVAS CO.
Importers and Manufacturers of all kinds oi CEMETERY WORK Monuments, Vaults, Tablets, Tombstones, etc., in Foreign and American Marbles and Granite. A large assortment of Finished work constansly on hand. Get our prices before buying.
Office and Yard: 1212 EAST NINTH STREET
Take East Ninth Street on Central Avenue cars Phones Main 4240; Pico 2627 Branch Office 231 Saviers Rd., Oxnard, Cal. REFERENCES: H. W. O’Melveny, T. L. Duque, jr., John Lopizich, Pres. Internat’l BankRECIPES
SOUPS
GENERAL REMARKS—Care must be taken to proportion the quantity of water to that of meat. Somewhat less than a quart of water to a pound of meat is a good rule for common soups. Soups should always be made entirely of fresh meat that has not been previously cooked. An exception to this rule may be made in favor of the remains of a piece of roast beef that has been very much underdone in roasting. Lean meat is much better for soups. Every particle of fat should be carefully skimmed from the surface. Remove all shreds of meat and bone. Soups should be seasoned very slightly with salt and pepper.
TOMATO—Boil until done, one quart ripe or canned tomatoes, add one-half teaspoonful baking soda, then pour in slowly one quart sweet milk, season to taste and cook slowly to boiling point; add piece of butter; serve.
MACARONI—To a rich beef or other stock in which there is no seasoning other than pepper or salt, take a half pound of small pipe macaroni, boil it in clear water until tender; then drain it and cut in pieces of an inch in length, boil it fifteen minutes in the soup and serve. —Mrs. Marie B. Robinson.
CELERY—Cut the white part of four heads of celery into little pieces and boil in three pints of white stock and two ounces of butter. Simmer gently for an hour, then drain through seive, return liquor to pan and stir in a few spoonfuls of cream with great care, if like thicken with a little flour. Season to taste.—Mrs. Adalaide Brewer.
POTATO—Four large potatoes, slice thin and put them in salt water, let stand five minutes, then remove and boil until tender, nour in milk or soup stock, and butter size of an egg and season to taste. Beat lightly one egg, stir in, boil five minutes and serve.
OYSTER—Drain liquor from one pint of oysters. Heat to boiling point one quart of milk, add one tablespoonful of butter, one cupful of broken crackers, then add oysters and season to taste. Cook until oysters “ruffle.”
CONCENTRATED FOOD SOUP—Put in double boiler, one and one-half pints of rich stock well seasoned, two tablespoonfuls of sago; let cook until sago is clear, add one-half pint rich cream; add about
5three tablespoons of cream and yolk of one egg beaten together. Just before serving put in one tablespoonful of chopped blanched almonds and one tablespoon of whipped cream.
SCOTCH SOUP—Two pounds of mutton, two quarts of water, one-half cup of carrots, one-half cup of turnips, one-half cup of potatoes, small onions, two tablespoons butter, two tablespoons parsley, two celery stalks (chopped fine), one teaspoon salt, one-eighth white pepper. Remove the fat and skin from the mutton. Cut the meat from the bones in small pieces. Cut vegetables in dice, add to soup. Cook slowly two hours.
FISH AND OYSTERS
Fish are good when gills are red, lips are full, and the body of the fish is firm and stiff. They should be allowed to remain in salt water a short time after being thoroughly washed. Before cooking wipe them dry, dredge lightly with flour, and season with salt. All small fish should be fried or broiled.
BOILED SALMON—Middle slice of salmon is the best. Sew up in a bag and boil twenty minutes to the pound in hot salted water. When done unwrap with care and place on hot dish. Have ready a creamed sauce with chopped white part of two boiled eggs, and one cup of hot milk, stir into it one teaspoon of cornstarch and two tablespoonfuls of butter.
PLANKED SHAD—Fasten the fish cleaned and split down the back, on a heated board. Brush over the fish with oil or melted butter and sprinkle with salt and pepper. Bake about twenty-five minutes in a hot oven. Baste frequently with melted butter. The lower oven of a gas range affords an admirable place for cooking planked shad. When the fish is cooked fill the space between the fish and board with duchess potatoes. Shape the potatoes by means of a forcing bag, and star tube, brush over with beaten yolk of egg, diluted with milk, and let brown in the oven. Set the plank on a serving dish concealing the edge with parsley and radishes. Serve with Maitre d’hotel butter. Spread this on the fish or melt over hot water 'and serve in a dish apart,
FRIED OYSTERS—For four dozen select oysters beat one egg light, adding one cup of cold water, then sufficient flour to make a batter, one teaspoonful salt, one-half teaspoonful baking powder, then roll in cracker crumbs and fry in lard with a little butter added.
FRIED SAND DABS—Clean fish, leaving on heads and tails, sprinkle with salt and pepper, roll in flour, egg and cracker crumbs Brown quickly in butter, cover and cook slowly for ten minutes. Serve with drawn butter.
CREAMED COD FISH—Three-fourths cup of codfish, one cup of white sauce, one egg, one hard boiled egg. Pick codfish to pieces.
6soak in luke warm water one hour. Drain, add white sauce, add one beaten egg. Garnish with slices of hard boiled egg.
LOBSTER OR CRAB COCKTAIL—One cup of mayonnaise, two pimenloes put through a sieve, one cup celery cut fine, two tablespoons capers, one tablespoon lemon juice. Mix thoroughly and add lobster or crab meat picked in small pieces. Serve in cocktail glasses with an olive on top.—Kate B. Hunt.
OYSTER LOAF—One loaf of bread, one quart oysters, one-half cup melted butter, two tablespoons butter, two tablespoons flour, one cup milk, salt and pepper to taste. One lemon, parsley. Cut top from loaf of bread, remove crumbs and brush inside of case with melted butter and place in slow oven to become crisp. Prepare top same way. Dry oysters and chop them, keeping ten out whole. Blend butter and flour in a sauce pan over fire, stir in milk and keep stirring until it boils. Season nicely with salt and pepper and lemon juice; add oysters and make very hot, then turn into bread case; heat the whole oysters and lay on top. Garnish with parsley and serve at once. Creamed cooked chicken may be used instead of oysters.—Mrs. M. B. Crumbly.
SCALLOPED OYSTERS—One pint of oysters, four tablespoons oyster liquor, six tablespoons cream, one and one-half cup cracker crumbs, one-half cup melted butter, salt and pepper. Put a thin layer of cracker crumbs in bottom of buttered baking dish, cover with oysters, pepper and salt and one-third melted butter. Repeat and cover top with cracker crumbs. Pour over oyster liquor and cream. Bake thirty minutes.
PLAIN LOBSTER—Remove lobster meat from shell, arrange on platter. Garnish with parsley or lemon, serve with mayonnaise.
LOBSTER COCKTAIL—Allow' one-fourth cup lobster meat, cut in pieces for each cocktail. Season with two tablespoons each of tomato catsup, lemon juice, three drops tobasco sauce, salt to• taste. Chill thoroughly.
LOBSTER NEWBURG—Season one pint of diced lobster and one-half teaspoon salt, dash of cayenne, pinch of nutmeg. Put in a sauce pan with two tablespoons of butter, beat slowly, cook five minutes. Add one-half cream beaten with yolks of two eggs. Stir until thickened and take quickly from fire.
ONE PLATE FISH DINNER—One pound of halibut or cod, one cup of rice, one quart of canned spinach, two tablespoons of butter, one large bunch of beets, one tablespoon of vinegar, salt and pepper, drawn butter gravy. Tie the fish in cheese cloth and boil until tender with one tablespoon salt and one of vinegar. Cook the rice in boiling salt water. Chop the spinach and the b’eets separately and heat with one tablespoon of butter, one-half tablespoon salt, a few grains of pepper. Place the fish in the center of a platter and arrange around it mounds of rice and spinach and beets. Sprinkle all with chopped parsley and serve with drawn butter gravy.
7EGGS AND OMELETS
EGGS WITH CHEESE—Chop fine six hard boiled eggs, take one pint of milk, thicken with one tablespoon of flour, three tablespoonfuls of grated cheese, butter size of an egg, season with salt and pepper to taste, pour over eggs, serve on toast very hot.
SPANISH OMELET—Six eggs and add one tablespoonful of cream, and beat lightly. Mince fine one small onion and one large green pepper. Pour eggs into buttered skillet and brown, then sprinkle over top of eggs the onion and pepper, pinch of salt and paprika, and fold over.
CHEESE BALLS—Whites of two eggs well beaten, add one cup of grated cheese. Make into balls, roll in bread crumbs and brown in hot fat.
OMELET—(Splendid). Six eggs, whites and yolks beaten separately; half pint of milk, six teaspoonfuls cornstarch or flour, one teaspoonful of baking powder, add a little salt, add the whites beaten to a stiff froth last. Cook in a little butter.
POACHED EGGS—Have ready a shallow pan one-half full of salted w’ater allowing one-half teaspoon salt to one quart of water. Break eggs in small bowl and carefully pour them into the water. Cover. When the white is firm carefully remove them.
EGG TIMBALES—Beat six eggs lightly with fork until well mixed. Add one and one-half cup of milk, one-half teaspoonful of salt and pepper, one-half teaspoon minced parsley, one-fourth teaspoon onion juice, stir all well. Pour in well buttered mould. Place in pan cf hot water. Cook in moderate oven until firm. Serve with cream or tomato sauce.
MEATS AND POULTRY
LEG OF MUTTON—Take knife and remove the thin skin on it, rinse in warm water, then dredge with lard and after rub with salt and pepper well. Start in a little water. Drop either onion or celery (root end) in pan or grate little over meat; brown all over in hot oven, cook slowly until tender. Cook about one hour and thirty minutes. Pour in more water and make a brown gravy.
SOUTHERN PAN CHICKEN—Clean a young chicken and dry, split down the back and dredge in butter and flour, rub over with salt and pepper and place in pan with a little butter and water, turn often and baste; when done should be a golden brown on both sides.
ROAST TURKEY AND DRESSING—Clean your turkey thoroughly, wipe dry and fill with following dressing: Dried bread crumbs rolled fine and seasoned with about one-half cupful of butter, put in salt, pepper and sage to suit taste. Roast slowly to delicate brown. Boil giblets (gizzard, liver and heart) until tender. Chop and put in gravy.
8SERVICE MARKET
WHOLESALE AND RETAIL MEATS
1333-35 W. Jefferson Street
BRANCH MARKETS:
1571 Sunset Blvd.	Phone West 1979
2933 West Pico Street
2652 West Pico Street	H. N. SAMPLE, Prop.
Save It with Ice
FROM
C A R L’ S
ICE STORAGE
1659 W. 37th STREET
We handle only pure distilled water ice. Open day and night, Sundays and holidays included. We deliver large orders for ice any time, anywhere.
TELEPHONE 766-197
Mrs. Lela O. Murray
Dry Goods, Notions. Dressming; children a specialty 1484 W. Jefferson St.	Phone West 5535Repairing, Oiling, Greasing PHONE 286-117
All Work Guaranteed Prices Reasonable
ROBERTS & BLUETT
AUTO REPAIRING
Cleaning and Polishing Station. Simonizing and Waxing a Specialty 9 7 9 EAST 12th STREET
piCHLUBfT	piCHFIELp)
Motor Oil	“The Gasoline of
“Pennsylvania’s Purest’	Power”
Phillips Service Station
1281 W. Jefferson Street VULCANIZING - RETREADING - REPAIRING
Phone West 5034
Res. 715-35
Mme. F. WILLIAMS
SCALP SPECIALIST. Noted for her Excelsior Hair Grower 1747 New Hampshire St. Phone West 2947
Office 25077	Res. Main 1200
WILLIAM POSEY
ATTORNEY-AT-LAW 1315 Central AvenueCREAM CHICKEN—Two chickens, boil until tender, pick to pieces, using none of the skin, one quart of cream heated with little onion to flavor, skim out the onion and add two tablespoons of butter and thicken as for gravy, with two tablespoons of flour, butter a pan and put in layer of bread crumbs with salt and pepper, and butter, then layer of chicken with thickened cream, continue this until ingredients are used, putting bread crumbs last and bits of butter, balance of cream-Bake twenty minutes.
ROAST BEEF—To fix a good palatable roast, select a nice rib roast; season with salt and pepper according to taste, place in a roaster with just enough water to cover the bottom of the pan. Put in a very hot oven and baste often. Let temperature of the oven gradually cool; cook about fifty minutes.
CHICKEN LOAF—Cook chicken until meat falls from bone. Grind fine, season with salt and pepper. Take two hard boiled eggs; Put a layer of chicken and then place in layer in the center the two eggs, put on another layer of chicken, press well together, add part of juice to chicken when mixing it. Put on ice. Slice thin. This may be baked and served hot.
MEAT LOAF—One pound of fresh pork boiled, one can of salmon, one pound of hamburger, two eggs, two tablespoons flour, one-lalf teaspoon pepper, one teaspoon salt. Mix all together with ham. Bake in moderate oven one-half hour.—Mrs. Chas. Estell.
CHILI CON CARNE—One quart of tomatoes chopped fine, three medium sized onions chopped fine, one-half pod of garlic, eight or twelve small chili peppers, one and one-half tablespoons of comino seed, one and one-half tablespoons of oregono and salt to taste. Add a little water or good beef stock. Cook until thoroughly done. Saute one pound of finely chopped beef and add to chili sauce. Cook beans done and add to sauce.—Lelia Follis.
HAMBURG AND RICE—One pound hamburg, one cup of uncooked rice, one large onion chopped fine. Salt, pepper and parsley to taste. Mix all together and make into small cakes. Brown in deep fat or olive oil and cover with tomato sauce. Simmer until the rice is done.—Lelia Follis.
BRUNSWICK STEW—(Five gallons). Five fat hens, two pounds of salt pork, ten pounds of Irish potatoes, five pounds of onions, one-half dozen large cans of tomatoes, salt and cayenne pepper to taste. One large bottle of Worcester sauce, two pounds of butter, one quart of catsup. Chop the chickens to small pieces, put on in cold water with salt pork cut in small pieces. Cook until it falls to pieces, then add a layer of potatoes and a layer of onions cut in quarters. Add tomatoes. Cook all gently. Season to taste. Stir constantly until done.—Mrs. W. McDaniel.
GUMBO FILET—One hen, one can of oysters, one slice of ham, two pounds of lean veal, six medium sized tomatoes, one green pepper, a few red chili peppers. Three tablespoons of filet powder, one onion.
9Chili peppers should be peeled and sliced. Stew chicken and veal until tender. Remove from kettle. Fry ham and cut in pieces and place in kettle.. In the ham grease fry onions and peppers and tomatoes and place in the kettle and cook well. Return chicken and veal to the kettle. Cook until well seasoned with the vegetables. Just before serving add oysters and filet powder and allow to boil once. Serve with rice.—Mrs. Azalia Palmer.
SALADS
CREAM SALAD DRESSING—Yolks of four eggs well beaten to which add four tablespoonfuls of vinegar; a tablespoonful of butter; mix dry one tablespoonful of sugar, one teaspoonful of salt, one of mustard, a dash of cayenne, mix well and then add the eggs and vinegar. Cook in a double boiler until thickened. Set to cool, when ready to use thin with plain or whipped cream.
MAYONNAISE DRESSING—Yolks of four eggs, four tablespoons salad oil, three tablespoons cider vinegar, three-fourths teaspoon Colman’s mustard, one teaspoon sugar, one-third teaspoon salt, dash red pepper. Beat yolks until thick, add oil, one spoonful at a time, beating constantly. Add dry ingredients mixed together, then vinegar, a spoonful at a time. Cook over hot water, stirring constantly until thick. Put away to cool and when ready to use add an equal quantity of whipped cream. Will keep indefinitely in a Mason jar in a cold place.
MOCK RUSSIAN DRESSING—Mix tomato or chili sauce with mavonnaise dressing. Delicious served with fried fish or shredded lettuce.
CHICKEN SALAD—Cook chicken and pick from bones, removing fat, gristle and skin, cut in small square pieces, cut the same amount of celery in the same size, salt and pepper. After standing a while, add cream salad dressing.
SALMON SALAD—Boil two cans of salmon in cans twenty minutes. turn out in dish and sprinkle with whole cloves and cover with vinegar; next morning pick out cloves, bones, skin; chop celery, lettuce and whites of three hard boiled eggs and mix with salmon, then add dressing as for chicken salad, seasoning with salt and white pepper to taste.—Mrs. Elinor Neil.
FRUIT SALAD—Three oranges cut into small pieces, three apples pared and cut into small pieces, slice three bananas, three stalks of celerv cut fine, half cupful of chopped English walnuts; serve with cream salad dressing.—Mrs. Allie Houston.
BEEF BRAIN SALAD•—Take six sets of beef brains, clean thoroughly, boil, cut in small sauare pieces; one cup chopped English walnuts or peanuts, two cups chopped celery, one-third cup chopped sweet pickles; mix with mayonnaise dressing.
RICE AND TUNA FISH SALAD—Two cups of dry boiled rice, one can of tuna fish. Serve with mayonnaise dressing on lettuce leaves.
10TOMATO AND GREEN PEPPER—Peel and slice tomatoes, cut the stem end from the peppers, clean out inside then pack full with well seasoned cream or cottage cheese. Place on ice until cheese has become solid, then slice with a sharp knife. Add the slices of tomato, place on lettuce leaves and serve with mayonnaise dressing.
CABBAGE SALAD■—One quart of cabbage finely shredded. Let stand in cold water one hour. Drain and dry in cloth. One can of pineapple cut fine with knife, one cup of almond meats blanched and cut fine, two cups of marshmallows cut fine. Dressing—Whites of four eggs beaten very light, add one-half cup of sugar, one tabiespoon of flour stirred in the sugar; three tablespoons of vinegar, one tablespoon of water, juice of three lemons. Cook all in double boiler. Cool before serving. Add one and one-half cup of whipped cream.—Mrs. W. Houghton.
POTATO SALAD a la VICTOR—Two cold boiled potatoes, four small beets, six olives, four hard boiled eggs, two tablespoons chopped parsley, one-half pint mayonnaise dressing made with olive oil, two gherkins (small). Cut potatoes and beets into dice, mix and add parsley. Cut hard boiled eggs into quarters, chop olives and gherkins. Mix a little mayonnaise dressing with potatoes and beets. Put a thick layer of the dressing over the top of all. Sprinkle with chopped gherkin and olives and garnish with hard boiled eggs.—Mrs. M. M. Bruce.
.PINEAPPLE AND CUCUMBER SALAD—One cup chopped cucumber, one cup chopped pineapple, two and a half tablespoons of gelatine, one-half cup of cold water, one-half cup of boiling water, one and one-third cup pineapple syrup, two tablespoons lemon juice, one-half cup vinegar, pinch of salt. Put in individual molds, serve with mayonnaise dressing.—Mrs. Klara E. Kirk.
RUSSIAN SALAD DRESSING—One cup mayonnaise dressing, one teaspoon pimentoes chopped fine, one green pepper chopped fine, one teaspoon vinegar, one-half teaspoon paprika, one-fourth teaspoon salt, one-half cup olive oil, one-half cup chili sauce. Prepare mayonnaise in the usual way, then to a cup of the dressing gradually beat in an extra half cup of olive oil, then the chili sauce, seasonings, vinegar and finely chopped vegetables.—Mrs. Marie B. Robinson.
SWISS SALAD DRESSING—(Six persons'). Yolks of three eggs, one-half cup strained honey, juice of one lemon, one-half teaspoon salt, one salt spoon of sweet paprika, one-half pint cream, four tablespoons olive oil. Beat yolks of eggs in small sauce pan until creamy, bring honey to a boil, pour on yolks and beat them over the fire one minute, take from fire and beat continuously until cool and thick as mayonnaise. Add the oil, salt and paprika slowly. Beat again and let stand in a cool place. Before serving add whipped cream. Then add lemon juice and serve at once. Delicious with fresh peaches, stuffed with nuts, stoned cherries, damson plums, figs, white grapes, pears, watermelon and cantaloupe used separately.—V. Duncan.
THOUSAND ISLAND DRESSING—To a cup of thick mayonnaise made with oil add three tablespoons of good chili sauce, one
11tablespoon of finely chopped olives, or tender young onion tops, one-half tablespoon of finely chopped pimentoes. Put in a cool place until ready to serve.—V. Duncan.
VEGETABLES
ESCALLOPED POTATOES WITH CHEESE—Slice thin as many potatoes as required; grease hake pan and put in a layer of potatoes and sprinkle over a little flour, salt and pepper, grated cheese and hits of butter; continue until, dish is full and add milk enough to almost cover potatoes.
STUFFED PEPPERS.—If peppers are large cut in halves crosswise and remove seeds. For six peppers take about two cups of cooked meat, either chicken, veal or lamb chopped fine; grate or chop a small onion fine, add tablespoon of chopped parsley or mushrooms, season with a half teaspoonful of salt and mix thoroughly. Set in pan and pour around them one cup of stock or hot water. Bake about one-half hour in moderate oven. Chopped nuts and bread crumbs half an l half or mushrooms and crumbs may take place of meat.
SPINACH TIMBALES—Cook spinach until tender, drain until thoroughly dry, chop real fine, season; put in molds, set in oven and heat thoroughly; turn out on hot platter. Garnish each with sliced egg (hard boiled).
STUFFED TOMATOES—Twelve large tomatoes, one teaspoonful of salt, a little black pepper, one tablespoon of butter, one tablespoon of sugar, one cupful bread crumbs, one teaspoon onion juice. Cut thin slice from the smooth end. Scoop the pulp and as much juice as can be taken out; mix the pulp and juice with the dressing and stuff the tomatoes; sprinkle with sugar, butter and a pinch of salt. Arrange tomatoes in baking pan, pour in one-fourth of a cup of water, cook three-quarters of an hour and baste often.
BOILED CABBAGE—Select your cabbage, quarter, let stand in cold water about twenty minutes. Cook salt pork about twenty minutes before adding cabbage and cook one hour before taking from fire. Sprinkle a dash of sugar and red pepper.
STUFFED EGG PLANT—Boil egg plant until tender, cut off top and scoop out pulp, season with one scant cupful of rolled bread crumbs, salt, pepper, small onion grated, and tablespoonful of butter; put buttered crumbs on top and bake.
A MADE OVER RECIPE—Take what meat that is left from dinner, (either beef, lamb, mutton, veal or chicken), and chop fine ,?’׳!־I season. Place in bake dish and over that place one-half can of tomatoes, well seasoned, and enough mashed potatoes to cover tomatoes about two inches; drop on bits of butter and bake one-half hour.
PEAS IN FRENCH STYLE—Put two cups of peas into a sauce pan with a cup of hot water, a sprig or two of parsley and one-half dozen small white onions. Then stir in a tablespoonful of butter that
12has been creamed with a half teaspoonful of flour and cook slowly for three-quarters of an hour. Just before serving take out parsley and stir in a yolk of an egg.
CANDIED SWEET POTATOES—Boil potatoes in jackets until tender, peel and slice lengthwise, put in pan, a layer of potatoes and a layer of sugar, bits of butter until potatoes are all used, having butter and sugar on top; add a little water and bake about an hour.
PEAS IN TURNIP CUPS—One quart of shelled peas, two tablespoons of butter, half dozen mint leaves, small onion chopped fine. One cup of milk and a teaspoonful of sugar. Cover a saucepan, cook slowly until tender. Remove the mint leaves, add the yolks of three eggs beaten with four tablespoons of cream. Shake well over fire being careful not to boil. Boil white turnips until done, cut in half, remove inside. Fill with the peas. Serve with a rich cream sauce.—Miss Laura V. Jones.
SPANISH CORN—One onion, two bell peppers, two cups of tomatoes, one-half teaspoon of salt, a pinch of red pepper, six ears of corn. Fry onion in a little fat to a light brown. Cut up peppers fine and put in with the onion, add the tomatoes and cook five minutes. Add the corn which has been cut from the cob. Add the seasoning and cook fifteen minutes.—Mrs. Cora Sullivan Frye.
ONIONS AND BEETS—Season boiled beets and boiled onions with salt and pepper to taste. Slice both vegetables and place alternate layers of beets, cream sauce and onions in a greased baking dish, having the last layer of sauce sprinkled over a layer of bread crumbs. Dot with bits of butter on top and bake half hour in a hot oven.—Barbara Freda.
POTATOES EN SURPRISE—Four potatoes creamed, two cups cold meat of any kind put through a food chopper, one cup of cream sauce, one tablespoon onion juice, pepper and salt to taste, two eggs, one cup of bread crumbs. Mix potatoes and onion juice together then mix cream sauce and .meat, salt and pepper. Make balls of the potatoes filled with meat, beat eggs, roll potatoes in eggs and then bread crumbs. Repeat twice and fry in beef fat.—Miss Laura V. Jones.
OAK HILL POTATOES—Cut four cold boiled potatoes and six hard boiled eggs into one-fourth inch slices, put layers of potatoes and butter in baking dish, sprinkle' with salt and pepper, cover with layers of eggs, repeat and pour two cups of thin white sauce. Cover with buttered cracker crumbs and bake until the crumbs are brown.—Miss Laura V. Jones.
STUFFED CELERY STICKS—One-half cup cold ban! or tongue, celery stalks, one teaspoon mustard, one-half teaspoon onion juice, paprika, one teaspoon butter. Take outside stalks of celery, scrape and wash well and keep in a bowl of ice water. Put meat through meat chopper using first the course, then very fine knife. Make onion juice, butter and seasoning in a perfectly smooth paste. Wipe celery stalks dry and fill with a mixture, keeping outside as clean as possible. Serve on bed of lettuce with rings of canned peppers for garnishing.—Mrs. M. B. Crumbly.
13SWEET POTATO CONES—Two cups boiled sweet potatoes, one tablespoon butter, one egg, nutmeg or cinnamon to taste, one tablespoon sugar. Boil sweet potato without peeling until tender, put in cold water and slip off the skins, mash with the butter, sugar and flavoring until perfectly smooth then beat in the egg, set aside until cold. Form into cones with a wine glass, set these in a well greased pan, bake in moderate oven twenty minutes or until tinged with brown. Only a small quantity of nutmeg or cinnamon should be used.—Mrs. M. B. Crumbly.
BREAD, MUFFINS, ETC.
COMPRESSED YEAST BREAD—One pint water, one pint scalded milk, one and a half quarts sifted flour to make a soft sponge, one compressed yeast cake. Mix milk and water together, then add the flour, set soft sponge to' rise. After let rising two hours make it out to a stiff sponge, one tablespoonful salt, four tablespoonfuls sugar, two tablespoonfuls lard. Put in pinch of soda. In making out to bake use a little melted butter. Make into four loaves. Bake forty minutes to one hour.—Mrs. Cora Cruise.
YEAST ROLLS—Let one pint of milk come to a boil, add two tablespoonfuls of sugar, one tablespoonful of lard and one teaspoonful of salt. Let stand until luke warm then add one cake of compressed yeast which has been dissolved in a half pint of warm water, stir in flour, enough to make a sponge, let it rise, knead thoroughly and cut out rolls with biscuit cutter,
PARKER ROLLS—Scald one pint of milk, let cool to luke warm, add tablespoonful of butter and one cf lard and one of sugar, one-half teaspoonful of salt and half cake of compressed yeast. Add flour enough to make a stiff batter as it will drop off spoon. Sprinkle little flour over the top and let rise, work, rise again, make in rolls and bake.— Mrs. E. E. Houston.
BEATEN BISCUIT—One quart of flour, one cup lard and butter mixed, one teaspoonful salt, one heaping teaspoonful baking powder, milk to mix stiff. Beat with hammer, flat iron or rolling pin until mixture blisters. Bake in moderate oven.—Mrs. H. Manning.
HOT WATER CORN BREAD—Take one pint of meal and scald it. Put in two tablespoonfuls of flour, one of baking powder and salt. Cook in skillet on top of stove.—Mrs. A. Flood.
BISCUIT—Four cups of flour, four teaspoons of baking powder, one teaspoon of salt, two tablespoons of lard. About two cups of milk or water, more or less, enough to mix a very soft dough. Sift dry ingredients, mix in lard with finger tips or spoon, add water or milk, roll out one-fourth inch thick, brush with melted butter, fold over and roll one-half inch thick. Cut out with cutter and bake ten to twelve minutes.—Mary Prioleau.
CREOLE BREAD—Three cups yellow cornmeal, three cups of flour, one tablespoon of salt, two heaping teaspoons of baking powder,
4־1one and one-fourth cups of sugar, one teaspoon of cinnamon, two eggs, four tablespoons shortening, four cups of milk. Mix together the dry ingredients, into this mixtuie work in the shortening well with a spoon Break the eggs into the mixture and stir. Add the milk and stir well. Bake in greased biscuit pan or muffin tins in a moderate oven.—Mrs. Azalia Palmer.
CORNBREAD—One cup of corn meal, half cup of flour, two eggs, three level tablespoons of lard or crisco, two teaspoons of baking powder, one teaspoon salt, one-half cup of sweet milk, three tablespoons sugar. Sift corn meal, flour, baking powder, salt and sugar together. Into this mixture mix the shortening, then beat into this thoroughly the eggs. Add the milk and beat well. Bake in a greased pan until brown.—Mrs. M. A. Stafford.
BRAN BREAD—Two cups of butter milk, two cups of bran, one and one-half cups of flour, one-fourth cup of sugar, one egg, one teaspoonful of soda, one teaspoonful of baking powder. Put some shortening in bread pan and let melt, then grease pan well and pour trie remainder in the bread mixture, then pour all in the pan and bake forty-five minutes.
NUT BREAD׳—One egg, one-half cup sugar, one cup of milk, four teaspoons baking powder, three cups of flour, one cup walnut meats, a pinch of salt. Beat egg and cream with sugar, add milk then salt sifted with baking powder and add nuts broken. Put in well greased pan and let it raise twenty to thirty minutes. Bake in moderate oven forty-five minutes.—Mrs. Thorpe.
ORANGE BREAD—One cup of candied orange peel, one cup of sugar and one egg, one cup of milk, one cup of flour, three teaspoons baking powder, one teaspoon salt.
GRAHAM BREAD—Three cups of sour milk, three level teaspoons soda, one teaspoon salt, five cups graham flour, mix thoroughly and bake in moderate oven for one hour.
CINNAMON MUFFINS—Two cups sifted flour, one cup of sweet milk, two eggs well beaten, tablespoon butter, half teaspoon salt, two teaspoons cinnamon, one heaping teaspoon baking powder, one tablespoon sugar. Sift flour and baking powder together and rub in butter adding the other ingredients, whip lightly and bake in gem pans.
MUFFINS—One egg, one cup of milk, one pinch of salt, one and one-half teaspoons baking powder, one tablespoon sugar, one. heaping tablespoon butter, one and one-half cups of flour, dash of cinnamon. Beat egg until light, add milk. While beating this mixture add melted butter, salt and sugar. Add flour and baking powder and beat well. Then a dash of cinnamon. Bake in well greased muffin tin.—Mrs. Anna Johnson.
HONOLULU COFFEE CAKE—Sift together one and one-fourth cups of flour, two level teaspoons baking powder, one-half cup sugar. Beat one egg, add one-third cup milk and stir in the flour and sugar beating very hard. Put in well greased round cake pan, makingit smooth. Over the top spread three tablespoons melted butter and over this sprinkle two large tablespoons sugar and cover all with cinnamon. Bake fifteen minutes in a very slow oven.
JESSIE’S MUFFINS—Sieve one and one-half cups of flour with two teaspoons baking powder and one tablespoon sugar and a little salt. Put two large tablespoons melted butter in cup, break in an egg and fill cup with milk. Beat thoroughly.—Mrs. Heber.
FRITTERS—One pint of milk, three eggs, salt and flour to thicken. With the same number of apples pared and sliced. Fry in lard and butter.
CAKES AND COOKIES
ICING—Beat the whites of two small eggs to a high froth, then add to them quarter pound of fine white powdered sugar, flavor with lemon or vanilla extract, beat until light, and spread smoothly on the cake. This quantity will ice quite a large cake.
CARAMEL FILLING—Two cups brown sugar, one of cream, butter size of an egg, two teaspoonfuls extract, boil until sugars and spread quickly.
A GOOD CAKE FILLING—The grated rind and juice of one lemon, one large tart apple, one egg, one cup sugar, one tablespoon flour. Boil four minutes and spread.
ALMOND ICING—Whites of four eggs, one pound blanched sweet almond (powdered), one pound powdered sugar, a little rose water. Beat eggs to froth, adding sugar, then beat almonds (moist with water) gradually into icing. Put on thick and when nearly dry cover with plain icing.
COCOANUT ANGEL CAKE—One cup of flour sifted four times, one and one-half cup sugar sifted four times, one teaspoon cream of tartar, one teaspoon vanilla, whites of eleven eggs. Put pinch of salt in eggs and beat until very stiff, add vanilla and cream of tartar and sugar beating all the time, and lastly the flour. Bake in two ungreased pans about fifteen minutes. Put layers together with white frosting thickly covered with fresh grated cocoanut.
ANGEL FOOD CAKE—Whites of twelve eggs, one and one-half cups of sugar, one cup flour, one teaspoon cream of tartar, one tablespoon vanilla. Sift flour seven times, sift sugar seven times, place flour, sugar and cream of tartar all in sifter and sift seven more times. Beat whites of eggs until stiff with egg whip, fold the flour, sugar and cream of tartar mixture into the whites of eggs, add flavoring. Mix thoroughly but do not beat. Bake in slow oven in an ungreased funnel pan for about forty minutes.—Mrs. E. G. Prioleau.
DEVIL’S FOOD CAKE—One cup of brown sugar, one cup of chocolate, one cup of milk cooked together until thick, set aside to cool. Cream one cup brown sugar, one-half cup butter. Beat in the yolks of two eggs. Add one cup milk. Beat well and add cooked mixture.
16Add two cups flour, one teaspoon soda, one teaspoon lemon juice and the well beaten whites of eggs. Bake in layers or sheets and use caramel filling.—Mrs. G. R. Hooper.
SPONGE CAKE—(Using Egg Yolks Only). Six egg yolks, one cup sugar, one half cup boiling water. One teaspoon cream of tartar, one and one half cup flour, one teaspoon lemon extract. Beat egg yolks until light, add sugar gradually, then hot water, folding into yolks. Add flour sifted with cream of tartar folding into mixture. Bake in a slow over about forty-five minutes.—Mrs. Nannie Harris.
ORANGE CAKE—Two cups sugar, two cups flour, one cup water, yolks of five eggs, whites of three eggs beaten stiff with a pinch of salt, one-half teaspoon soda, one teaspoon cream of tartar, juice of one orange and rind grated.
Filling For This Cake—Whites of two eggs beaten stiff, two cups of sugar, half cup of water, boil until it spins a thread. Pour in beaten whites, flavor with orange.
BLACK CAKE—One cup brown sugar, one cup melted butter or lard, one cup cold coffee, one cup molasses, two eggs, one teaspoon soda in water, one and one-half cup of raisins floured, three cups flour, one teaspoon cinnamon, one half teaspoon cloves, add raisins last. Bake in slow oven and frost.
YELLOW SPONGE CAKE—One and one-half cups sugar, one-half cup cold water, boil until strings. Whites and yolks of six eggs beaten separatelv. One cup flour sifted well, one level teaspoon cream of tartar, one-half teaspoon lemon and one-half teaspoon vanilla extract. Bake forty minutes in slow oven, in ungreased pan.—Mrs. Chas. Bond.
FUDGE CAKE—Two cups light brown sugar, one-half cup melted butter, one fourth cake chocolate, two eggs, one-half cup sour milk, two cups flour, one-half cup boiling water, one-eighth teaspoon salt, one teaspoon, vanilla, one teaspoon soda. Cream butter and sugar, stir in melted chocolate, add eggs not beaten. Beat batter, add milk, mix in flour, add water, vanilla and salt. Dissolve soda in a little cold water and add. Pour into buttered and floured pans and bake in a moderate oven, about forty minutes.—Barbara Freda.
GOLD CAKE—Yolks of eight eggs, one and one-fourth cups granulated sugar, two-thirds cup of water, one-half cup butter, two and one-half cups sifted flour, three level teaspoons baking powder, one tablespoon vanilla. Sift flour and baking powder several times, sift sugar several times, place all together and sift several times, cream butter, beat yolks until light and stir into the creamed butter, beat well. Add the flour, sugar and baking powder mixture alternately with the water, flavor and stir very hard. Bake in slow oven in an ungreased pan forty or sixty minutes.—Mrs. E. G. Prioleau.
DELICATE CAKE—One-half cup butter, one and one-half cups graulated sugar, one-half cup milk, two and one-half cups flour, whites of six eggs, three teaspoons baking powder, one-fourth cream tartar, one-half teaspoon vanilla. Cream butter well, add sugar gradually, then
17alternate the milk and dry ingredients sifted together and vanilla, cut and fold in the whites of eggs which have been beaten dry and stiff. Bake forty-five to fifty minutes, deep narrow pan. Cover with white frosting.—Mrs. L. H. McBean.
SMALL SUNSHINE CAKE—Whites six eggs, yolks six eggs, one glass pulverized sugar, scant, three-fourths glass flour, one-half teaspoon cream of tartar, flavor to taste. Beat whites stiff, beat sugar and yolks to a cream and stir gently into whites. Sift flour and cream of tartar several times and stir into eggs and sugar. Bake thirty-five minutes in a very slow oven.
APPLE SAUCE CAKE—One and one-half cups hot apple sauce, one-half cup butter, one cup raisins, chopped, one-half cup nut meats, one cup sugar, two cups flour, two even teaspoons soda in the flour. Cinnamon, cloves and nutmegs to taste.
DRIED APPLE CAKE—Soak three cups dried apples in warm water over night, drain off water through a seive, chop apples slightly and simmer two hours in three cups of molasses, add two eggs, one cup sugar, one cup sweet milk, one-fourth cup butter, and flour to make batter. Bake in moderate oven.—Mrs. M. A. Stafford.
CHOCOLATE CAKE—Three-fourths cup butter, one and one-half cups powdered sugar, one and one-half cups sifted flour, one-half cup melted chocolate, yolks of three eggs, one and one-half teaspoon baking powder, one teaspoon vanilla, one-half cup water. Add the beaten whites of eggs. Bake in moderate oven, over one-half hour.
POUND CAKE—One pound butter, one pound sugar well beaten together, eight eggs, whites and yolks beaten separately, after butter and sugar are beaten to a cream, add one pound of flour, whites and yolks of eggs, alternately. Nutmeg for flavor.
RUTH’S SPONGE CAKE—Four eggs beaten, whites and yolks separately, two cups sugar, two cups flour, one scant teaspoon baking powder, three-fourths cup boiling water poured in at last with flavoring. Bake one hour.
MEASURED FRUIT CAKE—Ten eggs, one cup butter, two cups sugar, one cup molasses, five cups raisins, five cups currants, five cups figs, one cup citron, two cups of almonds, one cup pecans, five cups flour, one teaspoon cloves, one small teaspoon soda, one teaspoon of nutmeg, one of cinnamon and one-third of mace, one wineglass of apple cider, one cup flour to dredge fruit. Makes to medium sized cakes.
RICH FRUIT CAKE—One quart brown sugar, one quart flour, eighteen eggs, four pounds stoned raisins, three pounds currants, one and one-half pounds of citron, three-fourths pounds blanched and powdered almonds, four ounces cinnamon, six nutmegs, one ounce mace, one ounce cloves, one pound butter. Dredge currants and raisins with one cup of flour, mix spices in remainder of flour. Beat butter to a cream. Gradually beat in sugar, add brandy a little at a time, beating until smooth and creamy. Add well beaten yolks, then whites, stir flour in lightly, then raisins and currants, spread in layers, adding thinly sliced
18citron between each layer. Bake in four to two loaves in moderate oven four hours.
SP'ICE CAKE—One and one-half cups sugar, one-half cup butter, one-half cup sour milk, two cups chopped raisins, three eggs, half a nutmeg, one teaspoon each of ^cinnamon, cloves, salaratus. Mix rather stiff and bake in moderate oven.—Mrs. E. E. Braxton.
WHITE CAKE—One cup butter, two cups fine granulated sugar, creamed, four cups sifted flour, one heaping teaspoonful baking powder, one cup of sweet milk, the whites of five, seven or nine eggs (seven or nine preferred), two teaspoonfuls lemon extract. Sift baking powder in flour. Old butter makes the finest cake, but more extract must be used.—Mrs. E. E. Braxton.
BOILED FROSTING—Two cups sugar, three-fourths cup of water, stiffly beaten whites of two eggs, flavor lemon or vanilla. Boil without stirring sugar and water until it threads then gradually pour it into beaten whites, beating mixture rapidly all the time, when all in and mixture is thickened spread upon cake.—Mrs. E. G. Prioleau.
GINGER BREAD—Put one-fourth cup pure lard in mixing bowl, pour over it one-half cup light molasses that has been brought to boiling point, when lard is melted, add one-half cup sugar and stir well, then pour in one-half cup sour milk in which has been dissolved one and one-fourth level teaspoons soda, then add one and three-fourths cups flour to which has been added one-half teaspoon salt, one teaspoon ginger and a pinch of cinnamon and cloves. Stir well and bake in shallow pan in moderate oven about twenty-five minutes.—Mrs. Elinor Neil.
GINGER BREAD NO. 2—One cup sugar and one cup of butter creamed together, one cup of molasses, one cup sour milk, one cup hot water, one teaspoon soda dissolved in a little warm water, two teaspoons baking powder, two teaspoons cinnamon, one tablespoon ginger sifted with two cups of flour, two well beaten eggs, add flour enough to make a stiff batter. Bake in a slow oven.—Mrs. D. M. Seward.
VANILLA WAFERS—One-third cup butter and lard in equal proportion, one cup sugar, one egg, one-fourth cup milk, two cups flour, two teaspoons baking powder, one-half teaspoon salt, two teaspoons vanilla extract. Cream the butter and lard, add sugar, egg well beaten, milk and vanilla. Mix and sift dry ingredients. Add to first mixture, roll and cut and bake light brown.—Mrs. Ball.
SUGAR COOKIES—One and one-half cups sugar, one cup butter and lard, one-half cup sour milk, a scant teaspoon soda in milk, one-half teaspoon salt, one and one-half teaspoon grated nutmeg, one teaspoon baking powder. Roll as soft as possible and sprinkle with sugar before cutting out.
CHOCOLATE COOKIES—One cup dark brown sugar, one-half cup butter melted after measuring, one-half cup sweet milk, one-half teaspoon soda in milk, two tablespoons grated chocolate, one and one-half cups flour, three-fourths each raisins and nuts. Drop from teaspoon on buttered pan. Frost.
19BROWN HERMITS—Two cups brown sugar, two-thirds cup butter, two eggs well beaten, one cup sour cream, two and one-half cups flour, one cup nut meats, one cup raisins, one teaspoon each of soda, cloves and nutmeg and two of cinnamon. Mix in order given. Drop by spoonfuls on buttered tin.—Mrs. Bell Moreland.
ALMOND BRITTLE—Two cups light brown sugar, one cup salted almonds, melt sugar to goldep brown and pour in chopped nut meats, stirring briskly. Immediately pour on bottom of inverted ungreased tin. Mark off in squares before it is cold.—Mrs. Fannie Carpenter.
SOUR CREAM COOKIES—One cupful of sour cream, two cupfuls sugar, six cups sifted flour, an egg, one teaspoon soda, one-third teaspoon salt, half nutmeg. Dissolve soda in tablespoonful cold water, beat egg till very light, add dissolved soda to sour cream. Reserve part of flour, add rest to the mixture, roll thin in flour reserved and bake. This mixture is sufficient to make four dozen cookies.—Mrs. M. J. Peyton.
FRUIT COOKIES—Two cups brown sugar, one cup lard and butter melted, one cup currants, one cup raisins, one teaspoonful soda, four eggs, spice. Flour enough to roll out.
PUFFS AND TURNOVERS—One pint of milk, three eggs, twelve tablespoons of flour. Make a smooth paste of flour and part of the milk, add the eggs beaten light and remainder of milk. Bake in cups in quick oven.
BOLIVER GINGER COOKIES—One-half pint of molasses, one-half cup of lard, flour to roll out thick and soft, spice to taste, baking soda.
JUMBLES—One pound flour, three-fourths pound butter, three-fourths pound sugar, three eggs, nutmeg to taste.
CHOCOLATE STICKS—One cup sugar, one-third cup butter, one cup flour, two squares chocolate, one teaspoon vanilla, two eggs well beaten together. Bake in moderate oven for fifteen or twenty minutes. .״	—Mrs. Klara E. Kirk.
OATMEAL RAISIN COOKIES—Two cups of oatmeal, three cups flour, one cup sugar, one cup shortening, one cup raisins or currants, two eggs, one scant teaspoon soda in four tablespoons sweet milk, one heaping teaspoon cinnamon, pinch of salt, few drops of vanilla. Mix in order named, form in balls size of walnuts; place in greased baking tin one inch apart. Bake ten to fifteen minutes in moderate quick oven. Make sixty size and shape of macaroons. Well adapted for children’s lunches.—Mrs. M. J. Peyton.
WHITE CAKE—One cup butter, two cups sugar, one and one-half cups milk, seven eggs, whites only, three cups flour, one-half teaspoon soda, one teaspoon cream of tartar. Cream butter and sugar together, add the milk alternately with the dry ingredients sifted together, flavor to taste. Fold in the whites of eggs beaten to a stiff froth. Bake in a moderate oven.—Mrs. Anna Brantley.
20DOUGHNUTS—Two well beaten eggs, one heaping cup sugar, five tablespoons melted butter, two cups milk, pinch of salt, one teaspoon baking powder, flour to make soft dough, mix in order given and then roll, cut and fry in deep fat.—Mrs. Bell Moreland.
DESSERTS
ANGEL PUFF—Beat whites of twelve eggs to stiff froth and add one cup of granulated sugar. Bake in two cake tins, and set aside to cool. When cool, place in layers and fill with whipped cream and cherries.
FRUIT ICE CREAM׳—One pint cream, one pint milk, one cup sugar, one-half pound chopped figs, one-half pound almonds, blanched and chopped; one can of peaches well crushed, one teaspoon vanilla, mix and freeze.—Miss Livingston.
CARAMEL ICE CREAM—Melt one-half cup sugar in a saucepan or skillet over the fire, stir until it is a dark brown, add one-half cup boiling water and simmer for ten minutes. Add this to one quart of cream, one pint milk, one cup sugar and freeze.
DELICIOUS SHERBET—Three lemons, three bananas, three oranges, three cups sirgar, three cups water. Press fruits through sieve and freeze.—Marie B. Robinson.
MILK SHERBET—To the juice of four small or three large lemons, add two cups of sugar and a pinch of soda, then add one quart of rich milk and freeze.
BISQUE GLACE—One pound of sugar, one half cup water, yolks of eight eggs, one-half pint whipped cream, one teaspoon vanilla. Boil sugar, water and vanilla five minutes, add yokes of eggs, whip like sponge cake until cold, add cream, pack in ice and salt for three hours.
—Mrs. Klara E. Kirk.
FROZEN CUSTARD—Five yolks of eggs, five tablespoons sugar, one pint whipped cream. Beat eggs light, then add sugar, put in double boiler and cook. When cool add whipped cream, pack in ice and salt until ready to serve.—Mrs. Klara E. Kirk.
CHARLOTTE RUSSE—One scant tablespoon plain gelatine, one-fourth cup cold water, one pint cream, one and one-half dozen lady fingers, three-fourths cup sugar, one teaspoon vanilla, one-fourth cup boiling water, a pinch of salt. Soak gelatine in cold water, chill and whip cream and put in granite can, set in ice water. Stir in sugar, vanilla and salt. Dissolve gelatine in boiling water and stir in cream rapidly, turning pan with left hand while stirring with right. Separate lady fingers and line in mold or individual cups with them and when cream mixture is stiff enough to drop, put in enough to cover them and keep on with alternate layers of cream and cake until all is used.
—Mrs. John J. L. Taylor.
CUP CUSTARD—Four eggs, two ounces of sugar, beat them well in one pint of milk, one teaspoon cinnamon and nutmeg, or instead of
21spice, extract of lemon, one teaspoonful. This recipe may be used for one pie.
CREAM PIE—Six eggs, two cups sugar, two cups flour, two teaspoons cream of tartar, one teaspoon soda. Rub cream of tartar into the flour, stir sugar, eggs and flour a minute, then add soda before baking.
Cream For Filling—One pint of milk, one cup sugar, one-half cup flour, two eggs. Beat eggs, sugar and flour together, pour into the boiling milk and flavor.
BANANA PIE—Line a nine inch pie pan with dough and bake, put one cup of milk in double boiler, yolks of two eggs and one-half cup of sugar flavored with a little vanilla, when thick remove from lire and cool. Slice two bananas in pie crust and pour over this mixture. Beat whites of two eggs, add one tablespoon powdered sugar and spread on top of pie. Brown in oven.—Mrs. G. R. Hooper.
RHUBARB PIE—One cup of rhubarb chopped fine. To every cup of rhubarb add one cup of sugar and one egg, pinch of salt. Bake with two crusts.—Miss Laura V. Jones.
PUMPKIN PIE—Cut pumpkin in half and bake skin side up until tender, then scoop out pulp and strain. To one quart of pumpkin add one pint of scalded cream, four eggs beaten light, half teaspoon salt, scant cup of sugar, heaping teaspoon of ground ginger, one-half nutmeg, grated. Bake with one crust.—Miss Laura V. Jones.
FRENCH PIE—Slice apples and fill a pie pan almost full, over these pour a batter made of sugar, butter, milk, salt, flour and the yolks of two eggs. Beat, then turn this out on a plate upside down. Beat the whites of the two eggs with sugar making a meringue. Cover this over the apples, set in the oven to brown. Serve hot with cream.
APPLE MERINGUE PIE—Beat yolks of three eggs and one cup of sugar together, add melted butter size of walnut, three tablespoons of cream, one teaspoon extract of vanilla and one-half cup stewed apples. Put in crust and bake. Beat whites of eggs and put on top and brown in oven.—Mrs. I. Murphy.
CUSTARD PIE—Beat the yolks of four eggs lightly, add one cup of sugar, one teaspoonful lemon extract, one pint milk. Add the well beaten whites of eggs, put in crust and bake.
DATE CREAM PIE—Bake in single rich crust in deep pan. To each pie allow one and one-half cup chopped dates with sweetened and whipped cream to fill pan. Cover the top with meringue and let brown. Dot the top with bright red jelly.
VINEGAR PIE—Take one cup of sugar, one of butter, two tablespoons vinegar, set on stove and melt, then beat in the yolks of three eggs. Cook in one crust with meringue on top.—Mrs. C. T. Jones.
POOR MAN’S PIE—Wash and cut in half, removing stones, one quart apricots. Put in sauce pan, add one and one-half cups of sugar, when well done, add a dash of nutmeg, make a dough of one cup of
22flour, tablespoon lard, one-fourth teaspoon salt, one-half teaspoon baking powder. Use water for dough as for pie crust. Roll thin, cut into small squares, put in with apricots and cook as you would dumplings.
—Mrs. A. L. Washington.
LEMON P'lE—Four eggs, one and one-half cups sugar, one tablespoon water, one and one-half lemon and grated rind. •Beat yolks of eggs well with sugar, one lemon, butter and water. Place in double boiler and cook until thickens, stirring constantly. Beat white of eggs to stiff froth, sweeten to taste, mix one-half of white of eggs into yolk mixture after removing from fire, then place in pan and fold in remaining whites very carefully and bake.—Mrs. Estelle Ross.
DELICATE PUDDING—One and one-half cups of water, one-half cup sugar, one and one-half teaspoon salt. Mix well and bring to boiling point. Dissolve three tablespoons cornstarch in cold water, stir into boiling syrup and cook ten minutes. Beat whites of three eggs to stiff froth and put boiling mixture into them. Return to fire one minute to set the eggs, then add one-half cup lemon juice and a little of the grated rind. Turn into wet mold and serve.—Mrs. Thorpe.
HUCKLEBERRY PUDDING—Slice apples and cover about one-half inch deep a pie pan. Then make this batter and pour over the apples; one and one-half cups of flour, one cup sugar, one tablespoon butter, one heaping teaspoon baking powder, one-fourth teaspoon salt, enough milk or water to make this a batter. Stir in one cup huckleberries. Stir these together and pour the batter over the apples. Bake. Serve with hot lemon sauce.
BREAD PUDDING—Two cups of dried bread crumbs, half cup melted butter, one cup flour, one cup molasses, one cup hot water, one egg, one cup raisins, chopped fine, teaspoon of salt, one of cinnamon, one teaspoon baking powder, half teaspoon soda, fourth teaspoon ginger, fourth cup nutmeats chopped fine. Beat the egg and add all ingredients. Mix thoroughly, add baking powder last. Steam two hours and a half and serve with sauce.—Miss Laura V. Jones.
LEMON PUDDING—Two tablespoons butter, one and one-half <»ups sugar, two lemons and the grated rind of the same, six crackers soaked in milk; yolks of three eggs, one pint of milk. Melt the butter, add the sugar, lemon juice and rind of lemon and the crackers. Bake one-half hour. Beat the whites of eggs to a stiff froth and spread over the pudding. Brown.—Mrs. Cora Sullivan Frye.
CHRISTMAS PUDDING—One and one-half pints grated bread crumbs, one pint chopped suet, one pint currants, one pint seeded raisins, one-half cup shaved citron, one scant cup sugar, one-half teaspoon salt, one-h’alf teaspoon grated nutmeg, five eggs. Two even tablespoons flour, make into a thin batter with milk. Mix in the order named and steam about four hours.
DARK PLUM PUDDING—Two-thirds cup of molasses, one teaspoonful dry soda, one cup chopped suet, one cup chopped raisins, one cup washed currants, one cup milk, one cup chopped citron and one-
23half cup flour, one teaspoon each of cinnamon and cloves, a little salt and nutmeg. Steam three hours.—Mrs. Braxton.
CREAM PUFFS—Boil one-half pint of water and three-fourths cup of butter together, stir in while boiling one and three-fourths cup of flour, take from the fire and stir in gradually five eggs not beaten, one-half teaspoon of dry soda, drop on pans half the size you want them when done.
Cream For Filling—Boil one pint of milk, beat together three or four eggs, one cup of sugar, one-fourth cup of flour and stir into the boiling milk. Flavor to taste.
MOCK MINCE MEAT—One quart green tomatoes chopped and drained, one quart chopped apples, one lemon, one and one-half pounds suet, one pound each of raisins and currants, pinch of salt, add sugar and spices to taste, vinegar enough to cook until tomatoes are clear. Put in jars.—Mrs. M. A. Stafford.
MOCK WHIPPED CREAM—Beat together one cup sugar, one grated apple and the white of one egg. Serve.—Mrs. M. A. Stafford.
GRAPE CONSERVE—Three pounds grapes, three pounds sugar, one pound English walnuts, one pound raisins, juice and chopped rind of an orange.
DATE PUDDING—One cup of dates cut fine, one cup sugar, one cup chopped nuts, one cup dry bread crumbs, three eggs beaten separately, one-half cup milk, one teaspoon baking powder. Fold all together and bake twenty minutes in a long flat pan. Cut in two-inch־ squares and serve with whipping cream.—Kate B. Hunt.
PARADISE PUDDING—One package lemon jello, six macaroons rolled fine, twelve marshmallows cut in four pieces, twelve candied cherries, cut in half, one-half pint of whipping cream. Dissolve Jello in one pint of boiling water, when cold and set beat light and add macaroons, marshmallows, cherries and fold in whipping cream which has been whipped. Let get very cold and serve in sherbet cups with whipping cream and a cherry on top.—Kate B. Hunt.
CARROT PLUMB PUDDING—One cup grated raw carrot, one cup grated raw potato, one-half cup sifted flour, one cup brown sugar; one-fourth cup minced orange peel, two eggs, one cup chopped suet, one cup seedless raisins, one cup chopped prunes, one cup of molasses, one teaspoon nutmeg, cinnamon and cloves. Stew prunes until soft, remove seeds before chopping, bring to the boil the molasses, brown sugar and suet then stir in the flour with the spices; mix in the rest of the ingredients adding the beaten eggs last. Turn into well buttered molds leaving room to swell. Cover closely and steam for three hours. Serve with hard sauce flavored to taste.—Mrs. M. B. Crumbly.
RASPBERRY CHARLOTTE—One pint of red raspberries, one-half box gelatine, one-half cup powdered sugar, one-half lemon, one-half cup thick cream. Lady fingers. Cold water. Soak gelatine until soft in cold water to cover; sprinkle raspberries after crushing with powdered sugar, let stand for an hour; add one-half cup cold water then put through a sieve after cooking in double boiler until seeds are
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Humboldt 4124 J	1523 East 15th Streetwhite; stir the softened gelatine into the hot juice, add juice of half of a lemon, and chill. When nearly cold fold into the beaten cream. Line mold with lady fingers, separating each into single layer, turn in raspberry mixture and set in ice box for two hours.—Mrs, M. B. Crumbly.
PRESERVES, JELLIES, ETC.
CHERRY PRESERVES—Take large ripe cherries, to each pound allow a pound of sugar, stone the cherries, saving the juice, and tct them lie in the juice one hour. Stew them in about half the sugar, then put them in a preserving kettle with all of the sugar and boil and skim them until the fruit is clear and the syrup cooked.
STRAWBERRY PRESERVES—For every pound of fruit take one pound of sugar, put them with the sugar over the fire and bring to boil for twenty minutes. Take out carefully and fill hot jars nearly full, boiling juice a few minutes longer. Fill the jars with juice and seal while hot.
PEACH PRESERVES—Peaches for preserving may be ripe but not soft. Cut them in halves, take out the stone and pare them neatly. Take as many pounds of white sugar as of fruit and to each pound of sugar put a teacup of water, stir until dissolved, set over moderate fire. When boiling hot put in peaches and let boil gently until a clear uniform color. Take out and lay on platter or flat dish to cool. Let syrup boil until thick; when peaches are cold, put carefully into jars and pour the hot syrup over them and seal.—E. E. Braxton.
CRABAPPLE PRESERVES—To each pound of fruit allow one-half pound of sugar and a cup of water. When the syrup is boiling hot drop in apples. They cook quickly. When done fill the jars with fruit and seal.
FIG PRESERVES—Pare and let stand in equal amount of sugar overnight, take out figs, cook the syrup with a few slices of lemon, then put figs in syrup and cook until clear.
CURRANT JELLY—Currants should be perfectly ripe, put them into a stone jar and set in a vessel of hot water on the fire, keeping the water boiling and stirring occasionally. When cool strain through a coarse cloth. To each pint of juice allow a pound and a quarter of fine sugar. Put in a kettle stirring frequently, skim as it comes to a boil and boil twenty minutes.
CANNED GRAPES—Wash grapes, stem and place in jars. Make a thick syrup of granulated sugar and water, pour over grapes while hot, cover jar with lid, let stand about eighteen hours, drain off syrup, let boil and skim, then pour syrup over grapes in jars while boiling. When well covered, seal.
GRAPE JAM—Scald grapes and put through sieve to remove seed and skin; to four pints of grapes add two pounds of sugar, two pounds of seeded raisins and boil until it becomes thick. Just before
25removing from fire add one pound chopped English walnuts and spices if desired.
RHUBARB MARMALADE—One quart rhubarb, six oranges, one and one-half pound of sugar. Remove seeds and the white of the rind, slice the remainder of oranges and put in a kettle with sugar and rhubarb. The whole may be boiled until thick. Three oranges and one pound of seeded raisins may be substituted for six oranges.
CHERRY CONSERVE—Five quarts of solid cherries, one pound of seeded raisins; cut the pulp of two oranges in pieces and also the yellow of the peel, one pound of chopped English walnuts, two and one-half pounds of sugar. Cook until thick and put in jelly glasses. Cherries must be boiled about twenty minutes before putting in sugar.
—Miss Laura V. Jones.
CANDIED ORANGE P'EEL—Put peel from four oranges in cold water and cook gently until very tender. Drain, put in cold water and when cold remove membrane and soft portion. Boil one-half cup sugar and pinch of salt, one-half cup water until syrup threads. Cut peel in small thin strips and cook in syrup until syrup has evaporated, being careful not to burn. Spread on wax paper, sift one-half cup of sugar over it and put where air can blow over until dry.
—Mrs. H. Manning.
ORANGE MARMALADE—One dozen large oranges, one grape fruit and one lemon, eight pounds granulated sugar, boil oranges whole well covered with water, also grape fruit, until tender; open them, take out seeds and chop very fine. Make a syrup of the sugar with two quarts of water, adding the grated rind and the juice of the lemon. To the boiling syrup add the chopped fruit and boil until it is well jellied.—Laura V. Jones.
FRUIT PUNCH—One quart cold water, two cups sugar, one-half cup lemon juice, two cups chopped pineapple, one cup orange juice. Mix water, sugar and pineapple, boil twenty minutes, add fruit juice and cool, strain and dilute with ice water.
SPICED FRUIT—Seven pounds of fruit, four pounds of sugar, one pint of vinegar, two teaspoons cinnamon, cloves, one-half teaspoon ginger, one of mace, two of allspice. Stick four or five whole cloves in fruit. Put sugar, vinegar and mixed spices in bag to cook. When boiling add fruit and boil three minutes. Drain juice three to seven times from fruit and boil, each time pouring juice over the fruit. This should he done on three successive mornings, on the fourth morning heat juice to the boiling point and boil until thick, then add the fruit and let all boil for ten minutes, put in jars and seal.—Miss Minnie M. Gibbs.
RHUBARB RELISH—Two pounds of rhubarb, four pounds brown sugar, two cups of vinegar, one cup of water and three cups chopped onions, two teaspoons of cinnamon, cloves, allspice and salt each, three-fourths teaspoon pepper; mix together, boil until thick.
26CANDIES
REMARKS—With ordinary patience and care anyone can make candies successfully. Cream candies should be put into a closely covered dish as soon as they are made, and they are much better after being kept this way for several days.
FONDANT—Fondant is the foundation for many kinds of cream candies and is made as follows: Two cups granulated sugar, one cup of hot water, one-third of a teaspoon of cream of tartar. Place on the back of a stove and serve until thoroughly dissolved. If there are any grains around the sides of the pan clean off with a damp cloth before letting come to the boiling point. Boil over a quick fire until a little of it dropped into cold water will make a soft ball, remove from the fire and put aside to cool. When cool (not cold) stir until it becomes a thick creamy mass. When too hard to stir, knead with the hands until smooth, then put in an earthen dish, cover with a slightly dampened cloth until ready to use. It is better and more creamy after standing two or three days. Flavor to taste.
COCOANUT WAFERS—Use white fondant, melt, flavor with vanilla and mix with shredded cocoanut until quite stiff then drop on paraffine paper.
PEPPERMINT AND WINTERGREEN WAFERS—Use white fondant for peppermint and pink for wintergreen. Melt and flavor with two or three drops of peppermint or wintergreen oil and drop on paraffine paper, in small round wafers.
DIVINITY CANDY—Two cupfuls white sugar, one cup of corn syrup, one cup water. Let boil until it hardens in water. In the meantime boil on־e cup of sugar in half cup of water until it threads, then beat in whites of three eggs beaten stiff, add first sugar and beat them until you can’t beat any longer and add nuts and flavoring or chocolate. It requires two people to make this candy successfully.— Lucille Turner.
MOLASSES TAFFY—Two cups granulated sugar, one cup molasses, cook over slow fire and when half done add one tablespoon ״ vinegar and butter the size of a walnut, cook until it hardens in
water, let cool, grease and pull.—Elinor Neil.
SEA FOAM—One and one-half pounds brown sugar, one-half cup water, whites of two eggs, one-half cup nuts, one teaspoon vanilla. Boil sugar and water together until it threads, beat whites of eggs stiff then pour syrup over eggs and continue beating until thick. Add vanilla and nuts. Drop from spoon on buttered platter.—Mrs. J. B. Marshall.
FUDGE—Three cups of sugar, five tablespoons chocolate, melted, one cup of milk, small piece of butter. Dissolve milk and sugar over the fire, then add chocolate, boil fifteen minutes exactly and beat until stiff.—Susanna Prioleau.
27COCOANUT CARAMELS—Two cupfuls of grated cocoanut, one cupful of sugar, two tablespoonfuls of flour, the whites of three eggs, beaten stiff. Soak the cocoanut if desiccated, in milk enough to cover it, then beat the whites of the eggs, add gradually the sugar, cocoanut and flour; with your fingers make, by rolling the mixture, into cone shapes. Place them on buttered sheets about fifteen or twenty minutes. They should cool before removing from the tins.—The Four Brown’s Candy Co.
POP'-CORN CANDY—Having popped your corn, salt it and keep it warm, sprinkle over with a whisk broom a mixture composed of an ounce of gum arabic and one-half pound of sugar, dissolved in two quarts of water, boil all a few minutes stir the corn with the hands or a large spoon thoroughly then mold into balls with the hands.•—The Four Brown’s Candy Co.
CHOICE RECIPES
BY THE LADIES OF THE 25th U. S. INFANTRY
NOGALES, ARIZONA
MARSHMALLOW PEACH CREAM—Whip one-half pint cream, sweeten to taste, fold in a quarter of a pound of marshmallows cut in pieces and one-half can of peach pulp cut fine. Chill thoroughly and heap in a serving dish between slices of peaches. Garnish with whole marshmallows. Serve with lady fingers.
PRUNE SPONGE-—Dissolve two tablespoons gelatine in one. and one-half cups of boiling water, add one and one-half cups strained prune juice, sweeten to taste. When beginning to set whip with an egg beater until light and foamy, then fold in one cup of whipped cream and pour into a wet mold to harden. At serving time, turn out on a plate and garnish with whole cooked and stoned prunes and spoonfuls of whipped cream.
JUST PEACH PIE—Make a peach pie with one crust, put cross bars on the crust on top. Serve it with a top layer of ice cream two inches thick sprinkled with grated macaroons.
CHEESE SAUCE—Melt two tablespoons of butter, add three tablespoons of flour, stir until well blended, then pour on gradually and constantly, one and one-half cupfuls of milk. Bring to the boiling point and add one cupful of mild cheese grated, or cut in small cubes. Season with one-half teaspoonful of salt, and one-eighth teaspoonful of pepper. Serve with rice croquettes.
A SALAD ACCESSORY—Made from the inevitable bit of pastry left over. Roll very thin, sprinkle grated cheese over one-half. Fold over other half; cut in strips, oaste edges together with a fork. Bake in a hot oven until brown.
28POINSETTIA SALAD—Peel and chill tomatoes of uniform size When ready to serve cut in eighths, not severing sections and open like petals of a flower. Place on a lettuce leaf. In the center place a teaspoon of Pearl pickled onions and serve with a french dressing to which is added one-half teaspoon each of finely chopped parsley and green pepper.
MARY SALAD—Two pickles, one egg, hard boiled, one cooked beet, four green or ripe olives, three tablespoons tomato catsup. Chop all fine and mix with mayonaisse dressing. Serve over the crisp hearts of lettuce with finely chopped onion if desired.
DAINTY SAUSAGE FINGERS—Some sausage meat. Pie crust and one beaten egg. Roll out the pie crust as thin as for pie; cut out little oval pieces three inches long; lay a piece of sausage meat the size of a pencil about two and one-half inches long, on the crust; fold the edges all around it tightly and moisten a little to hold it together. Place in a baking pan, brush over the tops with a beaten egg and bake in a hot oven to a delicate brown. Serve hot with soup or pass with salad.
BEEF RISSOLES—Roll pie crust as thin as possible and cut into rounds any size desired. Mince cold beef or steak, season with salt and paprika and moisten with stock or gravy to make the meat stick together. Put a spoonful of this mixture into each round of pastry, pinching the edges together carefulD so that not a particle of the meat may escape. Brush over the outside with egg and fry like doughnuts in deep lard. They will take eight minutes to brown. Drain on thick paper.
CREAMED POTATOES—Four cold boiled potatoes, diced. Left over potatoes may be used. Make a cream sauce, pour in the potatoes and bring to a boil. For the sauce—One cup milk, one tablespoon butter, one level tablespoonful cornstarch, salt and pepper. Bring milk to boil, add seasonings and thicken with cornstarch moistened with cold water. Boil a few minutes.
POTATO CONES—May be made from mashed potatoes left .over. To two cups of seasoned potatoes add a well beaten egg, two tablespoons of hot milk and one tablespoon of finely chopped onion. Form the mixture into cones, sprinkle over with grated cheese and bake in a moderate oven for fifteen minutes. Serve hot garnished with sliced lemon, olives and sprigs of parsley.
POTATO-PEA CROQUETTE—One and one-half cup cold mashed potatoes, one-half cup green peas, one egg well beaten, one tablespoon flour, salt and black pepper. Mix in order given. Make into croquettes, roll in milk or egg. Fry in very hot fat. Garnish with parsley.
CHICKEN A LA KING, NEW—Cut up a hen as for frying, season flour well, and brown in hot fat quickly, remove from fat, make a brown gravy, add one can of Campbell tomato soup, one-fourth cup diced carrots raw, one-half cup of mushroons put all into a roaster with the chicken and let cook slowly for two hours. Add as seasoning,
29salt, pepper, one-sixth teaspoon thyme, one bayleaf, one teaspoonful of vinegar.
MRS. WYNN’S CAKE—Two cups sugar, one cup butter, five egg yolks, cream these together, one-half cup milk, stir in, three cups flour, sifted, with two scant spoonfuls, added gradually, beating all of the time, after about two cups have been added, add well beaten whites and the rest of the flour; flavor with one teaspoonful of vanilla and one-half teaspoonful of mace. Bake fifty minutes.
SHRIMP OMELET—Three eggs beaten separately and then mixed and poured into a pan containing a tablespoonful of fat, add one cut of finely chopped crab-meat; fold oyer when brown and run into the oven for a few minutes.
HAM SMOTHERED WITH SWEET POTATOES—One slice of ham cut in small pieces, two cups of sliced raw sweet potatoes, one tablespoonful butter or bacon fat, two tablespoonfuls of sugar, sprinkle with flour and add one cup of hot water and bake.
MEXICAN CABBAGE—One head of cabbage, cut from the center enough to fill in with one pound of green beans broken into small pieces, add one red pepper, and fasten, then put cabbage up into a clolh and boil all in a pot containing bacon or salt pork and seasoning. Serve the cabbage whole on a platter garnished with parsley and strips of fried bacon and the boiled meat. Cut down through the cabbage to serve, getting both cabbage and beans.
SPANISH CORN BREAD, WITH MEAT SAUCE—Two cups of meal, two eggs well beaten, tablespoonful lard, teaspoonful salt, tablespoonful of sugar, one cup of milk, fry on top of the stove in cakes. Mince one cup of cold meat, one cup of catsup, one tablespoonful of flour and two tablespoonfuls of fat or butter and make a sauce, add the meat, highly seasoned and add a small onion finely chopped, just before serving, first the cake, then the meat sauce, to this add a poached egg to each helping, this will serve six persons. This must be very hot with red pepper to be good and served when made. Strained tomatoes may be used instead of tomatoes.
CREAM CHICKEN IN BROWNED POTATOES—Pare evenly three large potatoes, cut off each end, then divide through the center into halves and scoop out the inside until a thin shell is formed, throw into cold or iced water and allow to stand one hour, drain and wipe and fry in deep fat until brown. (Filling) melt a tablespoonful of butter in a sauce pan and add one tablespoonful of flour, and pour on gradually one cup of minced chicken, one cup of chicken stock, one-half cup of rich milk, season, fill potato patties and garnish with hard boiled egg and parsley.
WALNUT CAKE—One and one-half cup of sugar, one scant cup of butter, yolk of three eggs, three cups of flour, one teaspoonful baking powder, one-half cup of milk. Cream butter, add sugar gradually, then the beaten yolks, flavor to taste, mix and sift together flour and baking powder, add milk and flour alternately to the mixture, a little
30at a time, one cup of walnut meats, sprinkled with flour last. Fold in the beaten whites and bake forty or fifty minutes.
DRESSING FOR FISH OR COLD SLICED MEAT—Olives green or ripe, a few sprays of parsley, one green pepper, one pickle, one-half (small) can of pimentoes, one stalk of celery, a little onion, chop all and mix with a cup of mayonnaise. Will serve six.
CHICKEN GUMBO (SPANISH STYLE)—Prepare hen as for stewing, add one onion, one cup of okra cut, one-eighth teaspoonful thyme, diced carrots, two bayleaves, one teaspoonful celery salt or celery, season highly with red pepper, thicken before removing from fire. Cook in two or three cups of water slowly, to which has been added one-third cup of tomato sauce or a large ripe tomato.
FRUIT PUNCH COCKTAIL (GOOD)—Boil two cups of sugar with one cupful of water for ten minutes, remove from fire and add one cupful of orange-juice, one cup of grape-juice, one grapefruit, one cupful of grated pineapple, one small can of apricots rubbed through a sieve; to this add one-half package of gelatine dissolved in a little water and pack for an hour in a freezer.
SHAMROCK SALAD—Green pepper cut in wide slips to make deep circles, fill with minced shrimps or sardines, slice a firm tomato and garnish with olives and parsley on crisp lettuce with mayonnaise.
POPPY SALAD—Cook beets for petals, slice long, chicory or green lettuce for foliage, cheese balls (made of cheese and a bit of mayonnaise and a dash of red pepper), chopped green olives, or green pepper, grate a carrot and serve with mayonnaise.
ORANGE ICE IN ORANGE BASKETS—Make a .thick syrup of four cupfuls of sugar and two cups of water, add grated rind and juice of three oranges, juice of two lemons, white of one egg beaten stiff, freeze, serve with minced cherries and whipped cream in the orange baskets, (delicious); cook the sugar and water for ten minutes.
LEFT OVER MEAT—Short crust, one cup of flour, a dash of salt, two tablespoonfuls of lard or shortening, iced wated to moisten to a stiff dough. One cup of minced cold meat, two tablespoonfuls of catsup and season highly and put in crust, bake, serve with either brown or cream gravy.
CHOCOLATE POP-CORN BALLS FOR KIDDIES—One and one-half cups sugar, two-thirds cup syrup, two-thirds cup of water, three tablespoonfuls butter, three squares chocolate, one teaspoonful vanilla, about four quarts of popped corn. Have the corn warm in a bowl, and pour over the corn, mixing well. Cook the mixture for several minutes until it will ball when tried in cold water, then add the chocolate that has been melted over hot water.
JELLIED CHICKEN—Two or three pound chicken boiled and minced, one stalk of celery, diced, one onion, minced very fine, scant amount of peas (smallest can), one small can of pimentoes. two carrots cooked and diced, one box of gelatine. Dissolve the gelatine with a bit of cold water, then pour on two cups of the chicken stock, with
31a tablespoonful of Worcestershire sauce, two tablespoonfuls of tomato sauce, and a teaspoonful of vinegar and a teaspoonful of sugar and let heat until the gelatine has fully dissolved, then set off to cool; when about to jell pour over the mixture and put in the ice box.
FRUIT SALAD—Three oranges, small can pineapple, one dozen walnuts, minced, one-half package of dates cut fine, celery, one stalk, an apple, one grapefruit, crisp lettuce and a generous amount of mayonnaise. Cherries or pimentoes may be added to give a pretty color.
CASSEROLE OF RICE OR HOMINY—One cup of cold rice, one and one-half cups cold meat, gravy, green peppers, one, season. If no gravy, use a tablespoonful of flour over the mixture, a tablespoonful of catsup, cup of water and a tablespoonful of butter, bits of bacon, bake.	’	x
UNFAILING RULE FOR BISCUITS—Two level cups of flour, four level teaspoons-ful of baking powder, one tablespoonful of lard, three-fourths cup of milk.
DELICIOUS LEMON PIE—One tablespoonful corn starch, one tablespoonful butter, one cup of sugar, one cup of boiling water, one lemon, two eggs, cook thick in double boiler, mix the corn starch with as little water as possible, pour on the boiling water, beat the yolks, add. Crust, one cup of flour, one-fourth teaspoonful of salt, two tablespoonsful of lard, iced water, whites beaten and four teaspoonsful of sugar for the top.
FRANKFURTERS AND LEFT OVER POTATOES—One pound of frankfurters cut in blocks, one and one-half cups of cold mashed potatoes, one tablespoonful of butter and one-fourth cup of milk, bake until brown, serve with a sauce made of one-half cup of tamato sauce, one-half cup of hot water, one teaspoonful of butter and thicken and season.
MEAT LOAF—One pound of beef, one pound of pork, one onion, one pint strained tomatoes, two eggs beaten, one pint bread crumbs. Shape and bake, make a gravy and baste from the stove until done, then serve with the gravy, season well.
ROAST LEG OF LAMB—Let stand in water and one-fourth cup of vinegar for one-half hour, then place in pan, season with salt, pepper, thyme, one bay leaf, one onion, red pepper, strips of bacon, and a tablespoonful of bacon fat or butter, roast in hot oven until brown, then add flour to the drippings to thicken and hot water to make a brown gravy, (about five tablespoonsful of flour and stir until brown) and let cook under cover for an hour and a half, or until cooked well. Add one teaspoonful of vinegar to the gravy, a carrot will add to the flavor.
SPANISH BARBECUE SAUCE (FINE)—One-half pound butter, one-fourth cup vinegar, one quart of water, one teaspoonful mustard, one teaspoonful red pepper, one ounce of sugar, one ounce of salt, one teaspoonful thyme, one ounce of Worcestershire sauce, one clove of garlic, one onion, two bay leaves, serve with pork or lamb or beef.
32BROWN BREAD WITH RAISINS—One cup of milk, three and one-half teaspoonsful baking powder, one-half cup raisins, cut and dredged in flour, four cups of wheat flour, three tablespoonsful of melted butter, three-fourths cup of water, one egg beaten, mix the melted butter, tablespoonful sugar, add liquids, then dry ingredients gradually, bake forty minutes.
STRAWBERRY SHORT CAKE—One egg well beaten, two-thirds cup of sugar, one heaping tablespoonful of butter, mix well, one-half cup of milk, one cup flour, teaspoonful vanilla, two level teaspoonfuls of baking powder sifted with the flour. Bake in shallow pans; crush berries and add sugar to sweeten and make juicy, spread.-ing a layer between the cakes and a layer on the top and serve with whipped cream.
GINGER BREAD—One-half cup of sugar, one-third cup molasses, one-half cup lard, three eggs, three-fourths cup of milk, two’ cups flour, two level teaspoonfuls of baking powder, one-fourth teaspoonful salt, one-half teaspoonful soda, one-half each of ginger, cloves and allspice. Mix together the well beaten eggs, lard and sugar, and molasses, sift the dry ingredients together, add milk, beat thoroughly, bake in moderate oven.
CUSTARD—One quart good milk, four eggs, or two eggs and tablespoonful of cornstarch, if four eggs are used no cornstarch, sweeten to taste, flavor with nutmeg, bake in a slow oven until brown and set well.
LOUISIANA SHRIMPS AND OKRA—Two tablespoonsful of bacon drippings or butter, one onion finely chopped, one cup of tomatoes, stewed and strained, one cup of shrimps, cut in pieces, one-fourth teaspoonful of paprika, salt and a dash of thyme, then add one cup of okra that has been cooked rather dry, and let cook for ten minutes.
AMERICAN CHOP SUEY—Boil one cup rice dry in a double boiler, cook lean piece of beef, one pound, this way, cut in very fine pieces and put in very hot fat, after it has been well floured let it brown very quickly, then pour over it a cup of boiling water and lit it simmer until well cooked, chop one onion fine, one stalk of celery, three strips of bacon fried, and two hard boiled eggs. Put rice in bowls, pour over it some of the meat and brown gravy from the meat (if the meat has not enough gravy add a tablespoonful of flour to the mixture while it is simmering.) Then the chopped onions and celery, cut each egg in four pieces the long way and this amount will serve six persons. Cut the bacon in blocks after it is cooked, and garnish with it.
PORK CHOPS BAKED WITH POTATOES—One and one-half pounds of chops and three large potatoes sliced and put into a pan a layer of chops and, a layer of potatoes, dust with salt and pepper and add a teaspoonful of butter, sprinkle each layer with flour and add a cup of boiling water.
BAKED APPLES WITH SAUSAGE—One pound sausage and six large apples, core the apples and after scalding the sausage, fill 33the center of the apples and bake in a moderate oven. Serve with egg sauce, one tablespoonful of butter and a tablespoonful of flour, brown, one cup of boiling water, a small quantity of catsup and seasoning, a hard boiled egg chopped coarsely.
RUSSIAN SALAD—Four beets cooked and diced, one small firm head of cabbage shredded very fine, two carrots cooked and diced very fine, one-half box of gelatine, dissolved, one tablespoonful of the following, catsup, chili sauce, vinegar, Worcestershire and season well with red pepper, salt and mold. Serve with mayonnaise.
DOUGHNUTS (GOOD)—Three cups of flour, one cup of sugar, two level teaspoons of baking powder, one-fourth teaspoonful of salt, two well beaten eggs, one tablespoonful of butter, enough milk to make a medium stiff dough. Rub the butter, sugar, and eggs together until very light, sift the flour, baking powder and salt together and add milk to be stiff enough to handle easily, cut one-half inch thick and fry in deep hot fat until brown, powder with powdered sugar mixed with nutmeg when cool.
DAINTY SAUSAGE FINGERS—Some sausage meat. Fie crust and one beaten egg. Roll out the pie crust as thin as for pie; cut out little oval pieces three inches long; lay a piece of sausage meat the size of a pencil about two. and one-half inches long, on the crust; fold the edges all around it tightly and moisten a little to hold it together. Place in a baking pan, brush over the tops with a beaten egg and bake in a hot oven to a delicate brown. Serve hot with soup or pass with salad.
BEEF RISSOLES—Roll pie crust as thin as possible and cut into rounds any size desired. Mince cold beef or steak, season with salt and paprika and moisten with stock or gravy to make the meat stick together. Put a spoonful of this mixture into each round of pastry, pinching the edges together carefully so that not a particle of the meat may escape. Brush over the outside with egg and fry like doughnuts in deep lard. They will take eight minutes to brown. Drain on thick-paper.
CREAMED POTATOES—Four cold boiled potatoes, diced. Left over potatoes may be used. Make a cream sauce, pour in the potatoes and bring to a boil. For the sauce—One cup milk, one tablespoon butter, one level tablespoon corn starch, salt and pepper. Bring milk to boil, add seasoning and thicken with cornstarch moistened with cold water. ^Boil a few minutes.
POTATO CONES—May be made from mashed potatoes left over. To two cups of seasoned potatoes add a well beaten egg, two tablespoons of hot milk and one tablespoon of finely chopped onion. Form the mixture into cones, sprinkle over with grated cheese and bake in a moderate oven for fifteen minutes. Serve hot garnished with sliced lemon, olives and sprigs of parsley.
POTATO-PEA CROQUETTE—One and one-half cup cold mashed potatoes, one-half cup green peas, one egg well beaten, one tablespoon flour, salt and black pepper. Mix in order given. Make into croquettes, roll in milk or egg. Fry in very hot fat. Garnish with parsley.
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