FAVORIT RECIPES i m iM imm ii i i mw iii UNIVERSITY OF ILLINOIS LIBRARY ATURBAWACH 1PAIGN OAKSTRt-bT LIBRARY FACILITY Corner Book Shop 102 Fourth Ave. New York 3, N. Y. Favorite Recipes Compiled by Young Woman's Auxiliary of the Congregational Church La Grange, Illinois December, Nineteen TVenty- three Printed by The Citizen Publishing Co. O COOK BOOK 3 FOREWORD We are all much interested in the subject with which this book so ably treats. It is vital to the comfort and hap- piness of man. As "Sis Mirandy" says, "Dey talks a lot 'bout dis heah haylo of romance dat a man sees about a gal befo' he marries her. You believe me, when I tells you dat de man whut always sees his wife surrounded wid de smell of good cookin' is got dat haylo business cinched. You never hears of no fust-class cooks in de divorsch courts." We trust that this little volume, with its valuable sug- gestions on "good things to eat", may be a real helpful com- panion in the kitchen of many a home. We are perfectly aware of the fact that "man does not live by bread alone", and it is not the purpose of our good women to emphasize cooking as of first importance in either the church or the home. It is but a very necessary inci- dental in the great work of building real character and life. Our church believes in the full-orbed life In our pur- suit of great truths, of spiritual dynamic and of nobler ser- vice to our fellow-men, we are not forgetful of those things which give us finer social qualities and breadth of intellec- tual grasp. It is our prayer that as the years go by our church may be of increasing help and inspiration to all who come under its influence. E. A. THOMPSON, Minister. La Grange 500 Do You Know?— That acid fruits remove the dye from garments unless cleaned promptly/ That washing spots on ladies dresses often takes the color out/ 7 hat blood stains should be treated specially/ That some colors will not take certain dyes/ The Suburban Service Cleaners 19 Calendar Avenue CLEANING • DYEING - ALTERING - TAILORING Purveyors f Cleanliness La Grange 500 COOK BOOK SOUPS Though fortunes frown and skies are drear, And friends are changing year by year, One thing is always sure to please, Just give him soups such as these. CORN CHOWDER 2 thin slices of salt pork 1 cup of canned corn 4 small potatoes Salt and pepper 1 cup of hot water 1 teaspoon of butter % of a quart of milk Fry out the pork, add potatoes diced, cook in cup of hot water until potatoes are done. Add corn, butter and sea- soning, lastly the milk and heat well but not boiling. — Mrs. H. H. Holton. CREAM VEGETABLE SOUPS 4 tablespoons of cooked peas, asparagus or potatoes 2 cups of water, the vegetables were cooked in In case canned vegetables are used, use all the water in the can, and rice the vegetables into it, adding enough water to make 2 cups in all. 2 cups milk 1 tablespoon flour 1 tablespoon butter 1 teaspoon salt Paprika Let all the ingregients come to a boil and thicken with the flour and a little cold water. — Margaret T. Vial. VEGETABLE BROTH 94 lb. round steak 2 tomatoes 1 stalk celery 2 carrots 2 onions Cut steak in small cubes, coyer with two quarts of cold water, put over very slow flame and when it boils add vege- tables. Cook clowly until they are soft. Time required is about three hours. Add salt and pepper when nearly done. — Margaret E. Thompson. OYSTER SOUP 1 quart milk 1 quart oysters Heat milk Cook oysters in 1 pint of water until they begin to curl, add seasoning, butter, salt and pepper. Then add hot milk and serve at once. Soup made this way will not curdle.— Mrs. Gay lord. YOUNG WOMAN'S AUXILIARY. QUICKLY MADE BEEF TEA Pour 1 cup cold water over % lb. of raw hamburger steak. Allow it to stand for ten minutes, then cook slowly for ten. minutes, add salt, strain. — Mrs. Gaylord. EASY CREAM OF TOMATO SOUP 14 can tomatoes 1/4 teaspoon soda i tablespoon butter j± quart of milk Salt to taste Place tomatoes in stew pan, when hot add soda and while this is foaming add milk at once. If done this way it will not curdle. Add butter and salt last and serve hot with crackers. — Mrs. G. E. Purple. SCOTCH BROTH 3 lb. neck of lamb. Simmer in 3 qts. water all day. Let stand over night, strain and add to the stock meat cut in dice and % cup each chopped carrots, turnips and celery, little chopped parsley. Cook until vegetables are done and add 1 cup cooked pearl barley and seasoning. — Mrs. A. M. Langwill. -TOMATO CONSOMME 1 large can tomatoes 1 large onion cut fine 1 stalk celery cut fine 4 whole cloves Salt and pepper Boil slowly 1 hour and strain. Just before serving add 1 large tablespoon of Armour's beef extract. Serve hot and add slices of lemon. The first part may be prepared the day before. — Mrs. Wm. J. Herzog. CREAM OF POTATO SOUP Pare four small potatoes, cover with boiling water and boil rapidly for 5 minutes, throw the water away and cover with IV2 pints of boiling water. Add a slice of onion, a bay leaf and a few celery tops chopped fine — the green leaves of the celery will answer the purpose; cover and boil for 15 minutes or until the potatoes are soft. While these are boiling put a pint of milk in the double boiler, add a table- spoon of butter and one of flour rubbed together, press the potatoes through a fine sieve using the water in which they were boiled ; add this mixture to the hot milk in the double boiler. Stir until thoroughly heated and serve. — Mrs. W. R. Eastman. COOK BOOK VEGETABLE SOUP Put into a kettle 14 lb. of lean salt pork. Cut in cubes two large potatoes, and two large onions. Slice two medium carrots, and 1 head of celery. Add 1 can of corn and 1 of tomatoes, or their equivalent in the fresh vegetables. Add to this 2 quarts of water. Cook very slowly for several hours. Just before serving add 2 cups of milk and 2 table- spoons of flour and 2 tablespoons of butter. Cook just long enough to blend. — Helen C. Lemon. BEAN SOUP Take shank of ham or bone left after cutting ham from whole ham, Boil same as any soup bone with navy beans, beans according to number to be served. When beans are tender, add milk to beans and liquor to make quantity need- ed. Season with pepper, salt if needed. Do not but through colander. — Maud M. Wakefield. SOUP Small veal shank 2 carrots Small soup bone 2 parsnips 2 stalks of celery Salt and pepper to taste Cover with water and boil for four or five hours. Strain if desired and season. If soup is served clear put a slice of lemon and a little chopped parsley in each bowl. — Aileen S. Clarke. CANNED TOMATO SOUP 14 qts. unpeeled tomatoes 7 small onions 14 sprigs parsley 4 tablespoons salt 14 bay leaves (or less) 2 teaspoons pepper 25 cloves 16 tablespoons sugar 14 stalks celery ^ doz. are enough) Cook together until soft. Strain through sieve. Then add 14 tablespoons butter and 14 tablespoons flour. Make like cream sauce with small quantity of the tomato juice. Add gradually to whole quantity. Boil few minutes until mixture thickens, stirring constantly. Can in air-tight glass jars.— Mrs. F. K. Vial. YOUNG WOMAN'S AUXILIARY CREAM OF TOMATO SOUP 1 can of tomatoes (strained). Cook to boiling point, then add pinch (1/2 teaspoon soda) before pouring tomatoes into milk that has come to a boiling point. Make thickening of butter and flour and add to soup. Season to taste. Do not make it too thick, just enough to give it body. — Mrs. J. E. Edmonds. CREAM OF CELERY SOUP Cut off tops and outside pieces of six stalks or more of celery; chop or cut it finely with two carrots and one small onion. Add 1 pint can of tomatoes or 3 fresh ones, 2 cloves, a small piece of bay leaf, a little mace, salt and pepper and 1 pint of water. Boil slowly for 1 hour, drain through colan- der or sieve. For cream, run together and brown slightly 1 tablespoon each of butter and flour. Add 1 pint of milk and cook slowly for a few minutes, then add to first mixture and serve immediately — Mrs. J. E. Bratt. CARROT SOUP 2 cups of carrots cut in small pieces 1 tablespoon of butter 3 cups of water 1 tablespoon of flour V2 small green pepper, chopped fine Salt and pepper 3 cups of milk or part cream 1 slice of onion Boil carrots until tender, press through sieve using water that remains. Scald onion in milk and remove. Cream butter and flour, add to milk. Combine with carrot liquid. Allow to boil a second. Add finely chopped green pepper, boil a few seconds longer. — Mrs. Albert Heppes. CREAM OF BEET SOUP 2 tablespoons butter with 3 tablespoons flour and add to 3 pints of milk. 1% cups beets boiled and mashed. Boil to- gether and add to beets, adding salt and pepper to taste. COOK BOOK GREEN CORN AND POTATO SOUP Take equal parts of grated corn and potato ; cook them together for 1/2 hour, adding a stalk of celery and a sprig of parsley; strain, season with butter and salt, and serve with soup sticks. — Mrs. F. C. Fry. CREAM OF TOMATO SOUP 1 large can tomatoes or 1 tablespoon butter 1 qt. fresh tomatoes cooked V2 teaspoon soda until tender 1 tablespoon suger 1 pint milk 2 tablespoons flour Salt and pepper to taste Sift tomatoes; bring to a boiling point and add soda and sugar. Melt butter, add flour, milk, salt and pepper. Cook until it thickens. Combine by pouring the milk mixture into the tomatoes and serve immediately. Do not combine until ready to serve. — Mrs. Frank M. Bartlett. CREAM POTATO SOUP 2 medium potatoes sliced thin; good sized onion cut fine; 2 cupfulls of water. Cook until potatoes are soft. Mash in the water and add a lump of butter and 1 pint of milk. Thicken with a teaspoon of flour made into a paste with a little cold water. Add thickening and allow it to just come to a boil. Salt and pepper. — Mrs. C. B. Dunlap. GREEN PEA SOUP Cover 1 qt. of green peas or 1 can of peas with hot water and boil until they can be easiiy mashed (about i/> hour) . 2 tablespoons of butter and 1 of flour rubbed together and cook until smooth. Add mashed peas and then add a cup of cream and 1 pint of milk. Season with salt and pepper, boil up once, strain and serve. One tablespoon of whipped cream added to each dish when served is an improvement. — Mrs. John Windsor. 10 YOUNG WOMAN'S AUXILIARY PEA SOUP 1 can peas 1 slice onion 2 teaspoons sugar 2 tablespoons butter 1 pint cold water 2 tablespoons flour 1 pint milk 1 teaspoon salt Ya teaspoon pepper Drain peas, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour. Scald milk with onion, remove onion, add milk to pea mixture, season with salt and pepper. — Mrs. W. W. Knight. SPLIT PEA SOUP 1 cup dried split peas 3 tablespoons butter 2V2 quarts cold water 2 tablespoons flour 1 pint milk 11/2 teaspoons salt V2 onion % teaspoon pepper 2 inch cube fat salt pork Pick over peas and soak several hours, drain, add cold water, pork and onion. Simmer three or four hours, rub through a sieve. Add butter and flour cooked together, salt r c\nd pepper. Dilute with milk. — Mrs. W. W. Knight. SOUPS Bones and trimmings of 6 pounds of roast beef, 2 cold mutton chops, flank end of steak, 4 quarts cold water, 1 tablespoonful salt, 4 cloves, 8 peppercorns, 4 small onions, 2 stalks celery, 1 tablespoonful mixed herbs (sage, summer savory, thyme and sweet majoram). Tie herbs in a cloth. Cut up the meat and bones and put them in the kettle with cold water. Add all the other material, and simmer seven or eight hours until the bones are clean, and meat in rags, and the water reduced one-half. Strain, and the next morn- ing remove the fat. When ready to serve, heat the stock to the boiling point and add tomatoes. Keep the fat on until all stock is used. Use coarse herbs for soups. Use fine herbs for dressings. — Mrs. Dietrich. CREAM OF ASPARAGUS SOUP Cut off tip, and put the remainder of the grass through a fine seive. Melt 1 tablespoon of butter, add 1 tablespoon of flour, rub smoothly. Add this to the water, the asparagus has been boiled in. 1 teaspoon of salt and % teaspoon pepper. Add the pulp that has been strained. If too thick, add cream to right consistency. Add tips just before serv- ing. — Mrs. Harry Dietrich. COOK BOOK 11 FISH "From ocean and lake, from river and brook, We swim at thy bidding, oh capable cook!" BAKED HALIBUT 2 lbs. halibut cut in one piece. Cook for 20 minutes the following : 2 cups tomatoes 1 onion, chopped 1 cup water 3 cloves V2 tablespoon sugar Make a sauce of : 3 tablespoons butter % teaspoon salt 3 tablespoons flour % teaspoon pepper and add to hot mixture. Cook 10 minutes. Pour half over fish and bake 35 minutes, basting frequently. Serve the other half of sauce with the fish and garnish with parsley. — Mrs. Fred S. Lodge. STEAMED SALMON LOAF 1 lb. can salmon V22 cup milk 1 cup bread crumbs Juice of 1 lemon 3 eggs, beaten separately 1 teaspoon salt 1/2 teaspoon pepper "Drain salmon and add ingredients in order. Mix. Put into well greased mould and steam 1 hour. This recipe is very good sliced cold as well as hot. — Margaret T. Vial. HALIBUT STEAK 1 slice halibut steak well dredged with flour, put in the roaster. Put bits of butter over with salt and pepper, two cups of boiling water in the pan with the fish. Cover closely and bake 40 minutes in a hot oven, then uncover. Make a thick cream sauce, thin with some of the water from the fish. Garnish with parsley, hard-boiled egg or lemon slices. — Weltha B. Hill. ESCALLOPED SALMON 1 pint can salmon 1 tablespoon butter 2 eggs Salt 1 cup milk Pepper 1 cup bread crumbs Parsley Beat the eggs, add the milk and butter to the eggs, mix all together with the salmon and bake !/*> hour in a buttered dish.— Margaret T. Vial. 12 YOUNG WOMAN'S AUXILIARY HALIBUT BAKED IN CUSTARD (Four Portions) 1 lb. halibut 1 small onion 2 tablespoons flour 1 teaspoon salt 1 cup milk Vi teaspoon paprika 2 eggs V$ teaspoon pepper 1 tablespoon minced parsley 2 tablespoons grated cheese 1 tablespoon butter Purchase 1 slice halibut weighing 1 about 1 lb. Cut the fish into 6 filets, removing the bones. Lay the filets into a but- tered, shallow baking dish and sprinkle with % teaspoon salt, the parsley, paprika and the onion grated. In a bowl, beat the eggs slightly and add the flour, milk, remaining salt, and pepper. Beat together to blend and pour over the fish. Bake at 350° F. for % hour or until set.— Etta S. Tyler. FISH SOUFFLE Put 1 cup of stale bread crumbs and % cup of milk over the fire, stir constantly until boiling hot, take from fire and add yolks of 2 eggs, 14 teaspoon salt, same amount of pepper, stir into this 1 cup of shredded codfish, when well mixed, stir in carefully whites of 2 eggs beaten to a stiff froth, put quickly into baking dish and bake in a quick oven 5 minutes or until golden brown. Serve at once. — Mrs. John Windsor. CREAMED SHRIMP Heat 1 can (small) of shrimps in a tablespoon of butter, stirring until warmed through but not browned; add yi tablespoon of onion extract or onion juice. 1 gill of milk and 6 beaten eggs stirred in and cooked until the consistency of rich cream. Serve at once on squares of toast or toasted crackers. Nice for chafing dish and onion may be omitted if desired. — Mrs. John Windsor. SHRIMP WIGGLE 1 can shrimp 1 can French peas 1 doz. olives chopped fine Melt 1 tablespoon butter in dish. Add 2 tablespoons flour and 2 cups milk. Cook, season to taste, then add shrimp, peas and olives. Serve at once on toast. — Mrs. James A. Walker. COOK BOOK 13 MOGK LOBSTER NEWBERG 1 cup of tomatoes stewed with 14 teaspoon sugar; add 1 scant cup dried beef shredded and 1 heaping cup grat- ed cheese. When the cheese is melted add 1 egg slightly beaten and cook 1 minute. Red pepper should be added to taste. — May B. Judd. FRICASSIED OYSTERS 1 qt. oysters, drain as diy as possible, butter size of an egg, put in spider and get quite brown, add oysters and as soon as they cook a minute, add as much more butter, which has been well mixed with a tablespoon of flour. Cook a min- ute and add 1 egg beaten with 2 tablespoon of cream. Let the whole cook a bit and pour over toasted bread. — Mrs. George M. Vial. HOLLENDEN HALIBUT Arrange 6 thin slices of fat salt pork in a dripping pan. Cover with 1 small onion thinly sliced and add a bit of bay leaf. Wipe a 2-lb. slice of halibut and place on the onion and pork. Cream 3 tablespoons butter and 3 of flour and spread on the fish. Cover with % cup of buttered cracker crumbs and arrange thin strips of fat salt pork over the crumbs. Cover and bake 50 minutes in moderate oven removing the cover the last 15 minutes to brown the crumbs. Remove to hot serving dish and garnish with thin slices of lemon and sprinkle with paprika. — Mrs. W. R. Eastman. CREAMED SHRIMP ON TOAST 1 can wet shrimp or 1 pint milk 1 pint fresh shrimp Salt 1 tablespoon butter Pepper 2 tablespoons flour Paprika Pimento to taste Cut shrimp in small pieces, melt butter, add flour and milk. Let cook until it thickens, add shrimp and the salt, pepper, paprika and pimento to taste and serve very hot on toast.— Mrs. F. M. Bartlett. 14 YOUNG WOMAN'S AUXILIARY FINNAN HADDIE a la DELMONICA Pour 1 cup of water over the haddie and leave in oven for V2 hour. While heating, prepare sauce: 2 cups hot water 2 tablespoons flour 1 tablespoon butter Salt and pepper to taste Slice into sauce 2 hard-boiled eggs and pour all over fish, which should be previously boned and flaked. Garnish with parsley and lemon slices. — Mrs. John Mavor. SALMON LOAF 1 large can of salmon 4 tablespoons melted butter 4 well beaten eggs Vz cup bread crumbs Pepper, salt, parsley to taste Rub butter into salmon ; put crumbs into eggs, mix all together, season, put into mold (buttered) and steam 1 hour. SAUCE FOR SALMON LOAF 1 cup hot milk thickened with 1 tablespoon of flour or corn starch. Add 1 tablespoon of butter and liquor of sal- mon, 1 tablespoon of tomato catsup, 1 egg, added last. Boil 1 minute and pour over mold. — Mrs. Myron J. Kelly. COOK BOOK 15 MEATS Did you say mutton or sausage or ham Or nice green peas with mint sauce and lamb ? Tastes are varied, but let me make This observation ; you'll not mistake In chosing a sirloin, a very good one Like all good things — not overdone. FRICASSEE CHICKEN Cut chicken in pieces and dredge with flour. Season with salt and celery salt. Brown in spider with large lump of butter or bacon fat. When brown on both sides cover with boiling water and boil until done. Thicken the gravy and serve. — Mrs. Wm. H. Moore. ESCALLOPED VEAL Cook the veal, also the bones and trimmings, in a small amount of water. When tender, drain in colander, put the stock back on the fire, season it, and thicken to proper gravy consistency with flour and butter rubbed together. (Season- ing for veal should always include a little lemon juice.) Then cut the veal into small pieces, arrange a layer in a buttered baking dish, cover with bread crumbs, and moisten well with gravy. Arrange the second layer likewise, finish- ing with crumbs moistened with melted butter. Bake brown. Oysters may be substituted for the crumb layers, and makes a delicious dish. Spiced gooseberries are nice served with veal. — Berenice Kissick. ITALIAN STYLE VEAL CHOPS 3 loin or rib veal chops 2 carrots 1 green pepper 2 tablespoons shortening 1 Spanish onion Salt and pepper to taste 3 large tomatoes or i/2 can tomatoes Brown veal chops in shortening, then add vegetables, either sliced thin or chopped and allow to simmer for 1 hour. The sauce is delicious either thickened with flour or with cream added. — Mrs. H. D. Kelso. SPANISH CHICKEN Cut up a young chicken as for frying. Put in a kettle that can be closely covered and add : 1 can mushrooms (without the juice) or fresh mushrooms 1 can peas with juice 1 sweet pepper cut fine 1 can tomatoes A little red pepper Salt, pepper and plenty of butter Bake V/o hours. — Althea L. Godso. 16 YOUNG WOMAN'S AUXILIARY BEEF LOAF WITH TOMATOES 214 lbs. beef Salt 1/4 lb. pork 2 tablespoons green pepper, . 1 small can tomatoes chopped Chopped onion to taste 8 soda crackers Pepper 1 or 2 eggs Mix thoroughly and bake in slow oven. A little water may be added if too thick. This recipe will serve about 12 people. — Mrs. G. H. Merriell. ROAST BEEF A most excellent way to roast beef is to put it in the roasting pan (without the cover) and without water in pan. Have oven hot. Cook the roast until it begins to brown be- fore adding water. Put an onion in pan (whole) as it adds a delicate flavor to the roast. Keep roast well basted while roasting as it keeps the meat juicy. — Mrs. J. E. Edmonds. BEEF POT ROAST 4 lbs. beef 1 onion 1 tablespoon butter 6 whole peppers 1 tablespoon lard 1 bay leaf 3 cloves 4 tablespoons water Put butter and lard in roasting kettle and when hot add meat. Brown on both sides, add onion, peppers, bay leaf, cloves and water. Keep closely covered while cooking, adding salt just before the meat is cooked. When done, take out, add flour to remaining fat and water enough for gravy. 4 hours is specified time for this size of roast but may vary somewhat according to the quality of the meat. — Etta S. Tyler. YORKSHIRE PUDDINGS To be eaten with roast beef. Into a basin put 3 eggs and a little salt, beat, and add 1 cup of milk and 4 heaping tablespoons of flour, after it is thoroughly mixed add 2 more cups of milk, beat with egg beater. This can be baked in shallow pans or in gem pans, which have a generous supply of beef drippings in them and made hot. Bake about 20 minutes. — Mrs. T. C. Borden. COOK BOOK 17 BAKED HAM Soak a ham over night. Then scrape and put in fresh water, just enough to cover it. Bring to a boil, pour off and again add water. When this comes to a boil put in 1/2 cup sugar, 1 tablespoon cinnamon, 1 doz. cloves, and other spices you are fond of. Boil 3 hours. Take out of water, skin and put in baking dish, cover with bread crumbs and brown in a quick oven. A cup of sweet cider before baking adds to the flavor. — Mrs. John W. Matthews. ONE-HALF HAM BAKED Boil butt end of ham Y2 hour. Remove skin, make mix- ture of 1 cup brown sugar, 3 tablespoons prepared mustard and spread all over ham. Stick in 24 cloves at intervals on all sides. Bake in moderate oven 214 to 3 hours. — Dorothy Mavor. BAKED HAM WITH APPLES 1 center cut slice ham % inch thick. Trim off fat and put through meat grinder. Then spread on slice of ham and cover with brown sugar. Core apples and season with sugar. Place in pan with ham and V2 cup water. Bake in slow oven 50 minutes. — Mary M. Vial. BAKED HAM Cover the ham with cold water and simmer gently just long enough to loosen the skin so it can be pulled off easily (about 3 hours). Allow ham to remain in the boiler until cool. Remove to roasting pan in the oven and pour over it 1 cup of vinegar and 1 cup of hot water in which a teaspoon of English mustard has been dissolved. Bake slowly 2 hours, basting with the liquid, then cover the ham all over, to the depth of 1 inch with coarse brown supar, pressing it firmly down, and do not baste again until the sugar has formed a thick crust. Bake another hour until it becomes a rich golden brown. Serve hot. — Mrs. J. E. Bratt 18 YOUNG WOMAN'S AUXILIARY CREAMED BEEF 2 cups hot milk, salt and pepper to taste. Thicken with butter size of an egg rubbed smooth with 1 tablespoon flour. When thick add 1/2 cup of dried beef cut in small pieces and 1 cup of grated cheese. Serve on toast. — Mrs. W. R. East- man. TOMATO BEEF A 3-lb. slice from the round ; wipe dry, lay in roaster and pour over 1 pint canned tomatoes, 1 onion and 14 carrot chopped, 2 whole cloves, 14 cup hot water. Cook slowly for 2 hours and season after 1 hour. — Mrs; A. M. Langwill. BAKED HAM Put a slice of smoked ham, 3 or 4 inches thick, into a covered baking dish. Sprinkle over it 1 tablespoon of sugar, cover with sweet milk and bake 3 hours. (Unusually sweet and tender.) — Louise M. Irwin. TO FLAVOR CORNBEEF, HAM OR TONGUE Mix 1 tablespoon of vinegar with 1 tablespoon of Wor- cestershire sauce, add 1 teaspoon of dry mustard, 1 table- spoon brown sugar, 6 cloves, 6 allspice. Stir until sugar is dissolved. Add this mixture to the meat 14 nour before it is done and put the meat back into this liquid until it gets cold over night. — Mrs. Kelso. COOK BOOK 19 SWEDISH MEAT CAKES 1 lb. round steak, ground 1 small onion, grated 2 egg yolks or 1 egg 1 teaspoon lemon juice or % cup soft bread crumbs Worcester sauce J/ 2 CU P milk or stock Salt and pepper Mix lightly. Make into cakes, roll in flour and brown in fat in skillet. Add IV2 cups of tomato sauce or stock. Put in covered casserole and bake 45 minutes. Serve with a border of rice. — Mrs. Robt. Frey. CROQUETTES Two small cups veal or chicken (chopped) 12 large oysters, chopped 1 cup bread crumbs cooked in iy% cups milk 1 egg- Pepper and salt to taste Mold in cone shape, dip in egg, then cracker meal, and fry in hot lard. — Mrs. Fred S. Lodge. PORK AND NOODLES 1 lb. lean pork shoulder, cut in small pieces and fried 2 medium sized onions, fried 1 package Broad (real egg noodles) cooked Mix all together and add 1 can of Campbell's tomato soup. If not moist enough add a little hot water. Bake 1 hour in a casserole. — Mrs. A. M. Hawkins. VEGETABLE LOAF 1 lb. of beef, ground 1 egg Vi lb. of pork, ground V2 cup chopped celery 1 cup bread crumbs y% cup chopped tomatoes Salt to taste A little catsup if desired. Bake in casserole. — Florelle G. Hawley. 20 YOUNG WOMAN'S AUXILIARY VEAL LOAF (Very Good) 31/^ lbs. of raw veal Butter, size of an egg J /2 lb. of salt pork, chopped fine 3 eggs 3 tablespoons of cream or milk 1 teaspoon of black pepper 3!/2 tablespoons of cracker meal 1 large tablespoon of salt 1 large tablespoon of sage Mix well together, form into loaf. Put small slices of onion over top and bake Zffi hours. — Margaret A. Randall. MEAT LOAF % lb. of beef, ground -V2 teaspoon grated nutmeg 1/2 lb. of pork, ground 1 teaspoon salt 1/2 cup of cracker crumbs 1 teaspoon baking powder, % cup canned tomatoes (mix with cracker crumbs) V2 cup of cream or milk 1 well beaten egg i/2 can mushrooms 1 large onion 1 pimento or green pepper V2 teaspoon pepper 1 teaspoon of sugar Bake in moderate oven 30-40 minutes. Oil the pan. Cover at first, uncover to brown. Serves 6. — Mrs. E. E. Crook. MEAT LOAF IV2 lbs. chopped beef 14 CU P tomato soup V2 lb. chopped pork 1 tablespoon minced onion IV2 teaspoons salt . y% cup bread or cracker crumbs V2 teaspoon pepper 1 egg Mix well and bake 1 hour in greased loaf pan. — Mrs. George M. Stevens. MEAT LOAF (3 lbs.) s 1 lb. veal, ground 2 eggs 1 lb. ham, ground IV2 CU PS bread crumbs 1 lb. beef, ground 2 cups milk Mix together, add 1 teaspoon baking powder and season with sage, black pepper, parsley, onion and salt. Bake in moderate oven 1 to IV2 hours. — Mrs. Byron Greenlee. COOK BOOK 21 HAM LOAF l 1 /^ lbs. of ham Ground together 2 lbs. of lean pork 1 cup milk 2 cups fresh, soft bread crumbs Form into loaf and bake V/% hours. — Mrs. A. M. Hawk- ins. HAM LOAF 2 lbs. raw smoked ham 1 cup cracker crumbs 1 lb. fresh pork 2 eggs Ground Pepper to taste 1 cup tomatoes (Richili'eu's tomato pulp preferred) Make into a loaf, pour the tomato pulp over the top and bake 2 hours in a moderate oven. This recipe serves 12 people. — Margaret T. Vial. PORK LOAF 4 lbs lean pork ground (not too fine) 2 cups chopped celery 1 cup cracker crumbs 3 eggs Salt, pepper and small bay leaf Make into loaf. Lay in one large or 2 small onions, pour over 1 can of tomatoes. Bake 1V2 hours. — Mrs. Fred S. Lodge. HAM LOAF 2 cups ground (cooked ham 4 eggs, hard-boiled 1 cup mashed Irish potatoes, seasoned 14 teaspoon French mustard 1 tablespoon Worcester sauce Very small tube of garlic, if liked }4 teaspoon black pepper Small amount chopped green peppers 1 tablespoon butter Little boiling water to moisten Mold in small loaf, put in cool place to harden. Just previous to serving, fold in whites of two eggs, beaten stiff. Serve in ice cold cocktail glasses, garnish with Maraschino cherries. — Mrs. W. L. Bourland. 22 YOUNG WOMAN'S AUXILIARY BAKED LAMB CHOPS Peel and slice thin, 6 large potatoes, season with salt and pepper, cover with milk and place on top of 1 lb. lamb chops, seasoned. Bake in a slow oven until potatoes are done. — Mrs. R. V. Thomas. BERKSHIRE PORK CHOPS 2 thick pork chops 1 small tart apple 1 small onion ] /2 teaspoon salt 1 tablespoon chopped parsley Pepper to taste 1 tablespoon flour Place chops in covered casserole, cover with boiling water, cook for 14 hour, chop onion, apple and parsley rather line and heap the chops with this mixture. Place the chops in the oven and cook */•> hour longer. When done remove the chops and saute on both sides in hot frying pan. Thicken the gravy with flour, pour over meat. — Mrs. Downs. HAM 1 slice ham IV2 inches thick Mix and spread on ham 1 tablespoon brown sugar 5 or 6 cloves placed in fat V2 teaspoon dry mustard Pour over V2 CU P vinegar Bake about 1 hour. — Mrs. Samuel F. Nichols. HAM SCALLOP Chop boiled ham and hard boiled eggs, put in baking dish in alternate layers, with thick cream sauce. Cover top with buttered crumbs and bake. — Fannie G. Francis. COOK BOOK 23 MEAT SOUFFLE 1 pt. finely chopped cooked meat 4 eggs 1 pt. of cream sauce 1 teaspoon onion juice Salt and pepper to taste Stir meat - into boiling sauce, cook 2 minutes, add yolks of eggs and set to cool. When cold add well beaten whites, turn into buttered dish and bake i/i hour. Have oven hot and turn flame low when you put souffle in. — Aileen S. Clarke. MEAT SOUFFLE Very useful recipe. Put 2 cups of ground or chopped meat in sauce pan with Vt CU P of stock (or milk), 2 level tablespoons of butter, 2 tablespoons of bread crumbs, 1 teaspoon of salt and 14 tea- spoon pepper. When heated, set off stove and add yolks of 3 eggs, well beaten. Lastly fold in the whipped whites of the 3 eggs. Bake in hot oven about 20 minutes. — Mrs. M. J. Carpenter. MEAT SOUFFLE 1 cup of. finely chopped lamb, turkey or chicken. Make a cream dressing of: 1 cup milk 1 tablespoon flour Yolks of 3 eggs Add the meat and when cool, add the whites of the egga beaten very stiff. Bake in a hot oven about 20 minutes. — Mrs. Hollings. BEEF OR VEAL LOAF 2 lbs. beef or veal Dash of red pepper 14 lb. salt pork % cup milk IV2 cups bread crumbs 2 eggs 1 small teaspoon salt Juice of 1 lemon Grind meat and mix all ingredients together and form in a loaf. Bake in a slow oven, beef I 1 4 hours and veal 2 hours. — Harriet B. Touzalin. 24 YOUNG WOMAN'S AUXILIARY MEAT PIE WITH POTATO CRUST Cut cold roast beef into three slices, removing all fat, cover the bones and trimmings with cold water, add a few slices of onion and carrot and a stalk of celery, let simmer 2 hours, strain off the broth and simmer in it the slices of beef until tender. Season with salt and pepper and pour into a baking dish ; shake in a little flour and if at hand, add 4 or 5 mushrooms peeled, broken in pieces and sauted 5 minutes in a little butter; cover closely with a round of potato crust in which is an opening, bake until the crust is done (15 min- utes. POTATO CRUST 2 cups of flour Y% cup of shortening Y% teaspoon salt 1 cup cold mashed potatoes 2 level teaspoons baking powder Milk Sift together the flour, salt and baking powder with the tips of the fingers work in the shortening and the potato, then add milk to make a soft dough, turn out on board and kneed lightly, pat and roll out to fit baking dish. — Mrs. F. C. Fry. INDIVIDUAL MEAT PIE 4 lbs. pork shoulder cut for meat pie. If there is too much fat take some out. Cook until very tender, then make plenty of gravy. Put meat into individual dishes and fill each dish with some of the gravy. Put on the top of this 4 to 6 small baking powder biscuit that have been cut out with the inside of the doughnut cutter. Put into the oven to bake until biscuits are brown. Serve hot. — Mrs. G. E. Pur- ple. TAMALE PIE Stew a chicken and take out the bones. Make a mush of 1 qt. of stock and lVs* cups of corn meal. Fry 2 onions tender, then add 1 cup tomatoes, salt, 1 teaspoon sugar and thicken for sauce. Put V2 of the mush in pan, add all the seasoned chicken and all the sauce. Put balance of mush on top and steam 2 hours. 1 olive in center of each serving is nice. — Carrie C. Orange. DUMPLINGS FOR A MEAT STEW 2 cups sifted flour 1 teaspoon salt 4 teaspoons baking powder 1 cup milk or water Sift dry ingredients, add water and stir Put 2 spoons in stew to become hot, the hot spoons help shape the dump- lings. Drop on stew, cook ten minutes with cover off and ten minutes with cover on. No heavy dumplings. This serves 6. — Mrs. J. E. Hilbish. COOK BOOK 25 HAMBURG AND NOODLES Boil 1 lb. noodles in boiling water with 1 teaspoon of salt. When noodles are tender add 1 can tomato soup, 1 ta- blespoon sugar, V2 teaspoon salt, a little pepper. In frying pan melt 2 large tablespoons of fat and fry 3 large onions, sliced. When onions are partly done add 1 lb. hamburg and fry while preparing 1 stalk celery cut up. Fry cut celery with meat. When meat is done, add to noodles and tomatoes. — Mrs. E. 0. Horn. SWISS STEAK Any cheap cut of beef as for pot roast. In deep pan put 2 or 3 heaping tablespoons fat. Wash the meat, pepper and salt it, and place over the fat. Cover tightly and turn flame low. Cook about 1 hour. Turn meat and slice 3 onions on top of meat. Cover tightly and cook another hour or until brown. Then turn again and brown other side. — Mrs. E. 0. Horn. DEVILED STEAK 1 flank steak 1 teaspoon salt 1 large onion 1/2 teaspoon pepper 2 tablespoons butter Vs teaspoon paprika 2 tablespoons flour 1 teaspoon mustard 3 tablespoons vinegar 2 cups hot water Dredge steak in flour and brown in butter. Add other ingredients and let steak simmer until tender. — Laura V. Nickless. CREAMED HAMBURG STEAK Put 1 lb. of round steak ground in a frying pan with 1 medium sized onion cut fine. Cover with y% cup of water, salt and pepper to taste, and let cook until water is boiled away. Add butter the size of an egg and brown. Sprinkle 1 tablespoon flour over this and add 1 cup of milk and stir until smooth. — -Mrs. C. B. Dunlap. 26 YOUNG WOMAN'S AUXILIARY POTATOES WITH BACON Pare potatoes of an even size, pass an apple corer through the potato lengthwise. Make a roll of a strip of bacon with the lean inside and insert into the hole leaving a V2 inch or more extending from each end. Place potatoes in a baking pan and bake in hot oven, basting several times. — Althea L. Godso. CORNED BEEF 5 lbs. fresh rump beef 3 tablespoons brown sugar 6 tablespoons salt 1 teaspoon salt-petre Cover with water and let stand in a cool place 48 hours then cook 3!/2 hours, using the brine the beef was corned in. — E. C. Hill. VEAL STEAK 1 veal steak Salt and pepper 1/2 cup evaporated milk y% tablespoon corn starch V% cup water 1 tablespoon butter Cut steak in pieces and place in a shallow baker. Pour mixture over it and bake in a slow oven. Baste frequently. — Mrs. D. M. Workman. ITALIAN STEAK 1 package noodles (egg noodles best), cook until tender 1 lb. round steak ground, brown in bacon grease or butter 1 large onion (cut fine) 1 green pepper (cut fine) When meat is brown put all in baking dish with 1 can tomato soup and bake for 1 hour. — Clara Bent Kendall. COOK BOOK 27 BAKED PORK CHOPS WITH APPLES 6 pork chops Pepper 6 tablespoon cracker crumbs 3 large apples Salt 3 teaspoons butter Dust pork chops lightly with salt, pepper, cracker crumbs. Place in a baking dish, put on each a halved, cored apple containing 14 teaspoon of butter and cook in a mod- erate oven until tender, about 45 monutes. — Mrs. W. H. Pruden. STEAMED STEAK Take a round steak 1 inch thick. Cut into 3 inch squares, dip into egg then flour and lay in frying pan with hot drippings, fry until brown on both sdes. Put in double boiler. Add 2 cups of hot water to juice in pan and pour over meat. Add seasoning, and 1 tablespoon each of chop- ped parsley, celery and onion. .Steam for 3 hours or until tender. — Mrs. E. L. Dunn. HAM AND SWEET POTATOES EN CASSEROLE 1 slice ham 1 inch thick 3 or 4 good sized sweet potatoes 1 tablespoon brown sugar CREAM SAUCE 1 tablespoon butter (level) 1 tablespoon flour (round) 11/2 cups milk Cut ham to individual portions. Peel and halve sweet potatoes. Put ham in bottom of casserole, cover with sweet potatoes and brown sugar. Pour white sauce over and bake about 1 hour. — Mrs. Leonard Horr. STUFFED PORK TENDERLOIN Sew tenderloins together. Salt inside and stuff with chopped apples, seedless raisins and a little chopped onion. Salt and flour stuffed tenderloins, brown on both sides, add a little water and bake until tender. — Florelle G. Hawley. 28 YOUNG WOMAN'S AUXILIARY PORK CHOPS WITH DRESSING Place a layer of pork chops in bottom of casserole, sea- son to taste, add thick layer of your favorite turkey dress- ing, omitting the butter. Cover with layer of pork chops, season. Cover and bake 1 hour. — Mrs. W. A. Cooper. PORTO RICAN POT ROAST 3 lb. cheap cut of beef 1 large onion, chopped 1 small bottle stuffed olives 1 pint can tomatoes 14 lb. salt pork 2 teaspoons salt With a sharp knife make incisions in beef and stuff them with the olives and salt pork cut in pieces. Brown beef on all sides in hot fat to. which the onion has been added. Add 1 cup boiling water and the tomatoes and simmer for about 3 hours. Thicken juice for gravy. — Mrs. 0. F. Schultz. HUNGARIAN GOULASH 3 bunches carrots 2 large cans tomatoes 4 stalks celery % lb. best butter 2 large green peppers V2 1°- chopped beef 1 lb. mushrooms Grated cheese to suit taste 2 large Spanish onions Salt to taste Brown meat in butter, also onions. Put tomatoes in large kettle, add carrots cut in small pieces, celery, peppers, mushrooms and butter, cheese, meat and onions. Cook until tender. Boil macaroni in salt water until tender, then wash in cold water. Put in large pan. Add sauce, mix and serve add more cheese while hot. Serves 12 large servings. — Mrs. 0. F. Schultz. BAKED VEAL FRICASSEE Order 1 part beef and 2 parts veal cut in 2-inch cubes. Roll in flour, saute in butter and suet. Pack into hot bean jar. Cover with hot water. Bake slowly several hours, salt- ing when tender. Serve with hot baking powder biscuits. — Mrs. W. N. Rockwell. COOK BOOK 29 VEAL BIRDS (Six Portions) 4 IV2 pounds veal steak 14 teaspoon salt 4 slices bacon 14 teaspoon paprika 1 tablespoon butter 2 tablespoons milk V'l CU P fresh crumbs 2 tablespoons fat Cut veal into strips, 4 by 2*4 inches. Put the trim- ming and 4 slices bacon through the food chopper. Cook the chopped meat 3 minutes in the butter. Add to this the fresh bread crumbs, salt, pepper and milk. Spread this mix- ture on the strips of veal. Roll and tie securely with white cord (or toothpicks), roll in flour and saute until browned a little on both sides, in 2 tablespoons fat in frying pan. Place in casserole or small covered pan. Season each bird with salt and small piece of butter. Pour 1V2 inches water into the pan. Cook an hour, or little less, in a moderate oven. Gravy may be made by adding 4 tablespoons of water to 2 level tablespoons of flour, mixing carefully and gradu- ally pouring into the stock in which the meat has been cooked. Bring to a boil. — Etta S. Tyler. VEAL BIRDS 1% pounds veal cut thin and in small pieces. Mix 14 pound ground pork, % cup bread crumbs, salt and pepper. Flatten pieces of veal by pounding with a potato masher, roll around a portion of the dressing and fasten with a tooth- pick Brown well in butter, add boiling water to about half. Cover tightly and cook slowly for 1*4 hours. — Althea S. Godso. 30 YOUNG WOMAN'S AUXILIARY ESCALLOPED HAM Two cups of cold boiled ham ground or chopped fine. Six hard boiled eggs. When cold separate whites from yolks and chop fine. Make a white sauce of two tablespoons butter and four of flour; stir until smooth, add a pint of rich milk. When thick add salt and pepper. Butter a bak- ing dish and put a layer of sauce; first sprinkle with bread crumbs. Add the ham, next the yolks after chopping fine, then add the whites and another layer of white sauce. Sprinkle over with cracker or bread crumbs, add small pieces butter and bake about one-half hour or until brown. — F. B. Mallory. ESCALLOPED LAMB Remove skin and fat from cold roast lamb, cut into small pieces and season with salt and pepper. Cover the bottom of a buttered baking dish with cracker crumbs, cover crumbs with meat, cover meat with boiled macaroni, pour tomato sauce over and top with buttered cracker crumbs. Bake in hot oven until crumbs are brown.— Mrs. C. McCurdy. SHEPHERDS PIE 11/2 lbs. round steak grounds crackers rolled 14 lb. salt pork .ground 2 tablespoons milk 1 small onion Paprika 1 egg 1 teaspoon Worcestershire sauce Add salt and pepper and bake in loaf 45 minutes. Mash potatoes (six medium sized) as for table, 'beating until very light. Add one egg w r ell beaten. Spread on top of meat, about two inches deep and set in oven to brown lightly. — Mrs. A. F. Grenell. MEATS AND THEIR ACCOMPANIMENTS W T ith roast beef, grated horseradish. Roast mutton, currant jelly. Roast pork, apple sauce. Roast lamb, mint sauce. Roast turkey, cranberry sauce. Fresh salmon, green peas cream sauce. Roast goose, baked apple. COOK BOOK 31 FROZEN CRANBERRIES 4 cups cranberries 2V& cups sugar 11/2 cups boiling water Pick over and wash cranberries, add water and sugar, and cook tea minutes skimming during the cooking. Put through a sieve, cool, and pour into one pound baking pow- der boxes. Pack in salt and ice, using equal parts and let stand four hours. If not enough to fill two boxes add suffi- cient water. Serve as a substitute for cranberry sauce or jelly.— Mrs. R. B. Battey. BAKED CRANBERRIES 1 quart cranberries 3 14 cups sugar 1 tablespoon water Pick over and wash cranberries. Place in pan and cover with sugar and water and set in moderate oven until berries have popped open. — Mrs. R. B. Battey. RED APPLES 6 apples (small) iy 2 cups sugar 1 cup water 1 cup fruit juice Make a syrup of sugar and water, add fruit juice and some red cinnamon drops. Put apples in and cook until tender. Remove apples and cook syrup until it begins to jelly. Pour over apples. — Mildred N. Gibson. APPLES COOKED WHOLE IV2 cups sugar and % cup of water to 6 apples. Start to boil, then simmer covered for one hour. — Mrs. Harry J. Ilett. 32 YOUNG WOMAN'S AUXILIARY A THANKSGIVING JELLY Equal parts of apples and quinces, cut up in small pieces, barely cover with water and cook until a mush, stir- ring and mashing, first adding one-eighth measure of cran- berries. (To half a peck of each of the apples and quinces add one quart of the berries). Drain in a jelly bag, allow three-fourths measure of sugar, boil juice rapidly to re- duce twenty minutes, add the sugar, first heating it, then boil until it sheets from a spoon — five to ten minutes. Put in glasses. — May B. Judd. ORANGES WITH CRANBERRIES Wash one cupful of cranberries and cook in two cupf uls of water until tender. Wash, add one cupful of sugar and boil for three minutes. Wash again and put through a colander and then through a strainer, so that no seeds will remain. Set aside to cool. Pare two oranges, removing all the white inner skin. Cut them in very small pieces and place in sherbet glasses. Pour sauce over and serve with cake or wafers. — May B. Judd. CRANBERRY SAUCE V2 CU P berries for each person 1 /^ as much sugar as berries served % as much water as sugar Boil cranberries and water together in sauce pan with- out a cover. When berries are soft mash with a spoon, re- move from fire, add sugar at once, and stir in well. Put in- to mould. The results will be a thick sauce that will jelly when it is cold. This is the right way to make cranberry sauce. — Mrs. Geo. M. Vial. CRANBERRY MOLD 3 heaping cups cranberries 2 cups sugar 1 cup water Boil 20 minutes, pressing berries when soft. Turn into molds. COOK BOOK 33 VEGETABLES There is in every cook's opinion no savory dish without an onion. But lest your kissing- should be spoiled the onion must be thoroughly boiled. BOSTON BAKED BEANS 1 pint beans % teaspoon mustard i/2 lb. fat salt pork % teaspoon soda 14 teaspoon salt . 2 tablespoons molasses Soak beans over night in water to more than cover. In morning drain. Put all in baking dish with pork in center, cover well with cold water and bake at least eight hours. As they dry out hot water should be added, a little at a time, until last hour, when they should be allowed to brown. A small oven placed on top of single gas burner is very good in which to bake beans. — Georgia H. Duclos. BOSTON BAKED BEANS 11/2 pounds beans 1 tablespoon dark brown sugar 1 tablespoon molasses or 2 tablespoons dark brown sugar V2 teaspoon baking soda V2 teaspoon salt % pound salt pork Soak beans over night, drain, cover with fresh water and 1/2 teaspoon of soda. Bring to a boil and let boil one hour on a very slow fire. Drain, add sugar, molasses, salt and salt pork. Bury the pork until just the rind can be seen. Cover with boiling water and bake 8 hours on a very slow fire, adding enough water from time to time to keep it moist but not floating.— Mrs F M Bartlett BEETS WITH SAUCE Mix 1/2 cup sugar and V2 tablespoon corn starch, add 1/2 cup vinegar, boil 5 minutes, add 2 tablespoons butter To this sauce add 1 pint cooked beets, cut in small cubes, (meas- ure after cutting). Let it stand 1/2 hour, reheat just before serving. — Mrs. George B. Horr. 34 YOUNG WOMAN'S AUXILIARY PARSNIP CROQUETTES Boil parsnips in salted wates, then mash them. When cool add 1 tablespoon of butter, pinch of pepper and salt and 1 beaten egg. Make into croquettes, rolled in dried bread crumbs, dip in beaten egg-, then in crumbs again. Fry in wire basked in deep fat to a delicate golden yellow, — Mrs. James Kelso. CORN FRITTERS 1 Qgg 1 teaspoon baking powder y% can corn 2 cups flour 1 cup milk i/ 2 teaspoon salt Mix in order given and drop from spoon into hot grease. -Mrs. K. C. Holman. CORN, SOUTHERN FASHION 1 cup sweet milk 2 tablespoons butter, melted 1 can corn 2 eg&s, well beaten Salt and pepper to taste. Mix well and bake 30 minutes in greased pan. — Mrs. John W. Matthews. BAKED CAULIFLOUR WITH CHEESE Boil cauliflower unbroken until tender; drain and place in baking dish; blend 1 tablespoon of flour with 1 cup of milk and 1 tablespoon of butter and pour over cauliflower. Cover with bread crumbs seasoned with salt and pepper and grated cheese. Bake. — Bonnie S. Craig. SCALLOPED BRUSSELS SPROUTS Cook brussel sprouts in boiling salted water until ten- der. Drain and place in baking dish. Cover with cream sauce, sprinkle the top with bread crumbs and grated cheese. Bake in moderate oven until brown. — Jane Toates. COOK BOOK 35 SWEET POTATOES Par-boil sweet potatoes, skin and slice. Put in pan and sprinkle with salt, % cup brown sugar, enough milk to come to top edge of potatoes. Bake until brown. — Mary M. Vial. GLAZED SWEET POTATOES 6 medium sized sweet potatoes % cup brown sugar % cup butter Boil potatoes until soft (not too soft), drain off water, heat in iron skillet, butter and brown sugar, add potatoes when butter is melted. Cook over gas about 15 minutes turning potatoes several times. — Margaret E. Thompson. CANDIED SWEET POTATOES Boil and peel 3 lbs. sweet potatoes, slice medium thick, *4 cup butterine or butter, 1 cup brown sugar, dissolve in frying pan and add */2 c u P boiling water; let come to a boil and place potatoes in this syrup and fry. — Dorothy Mavor. BAKED SWEET POTATOES AND MARSHMALLOWS Cook 6 large sweet potatoes in boiling water, mash these; add hot milk and butter; beat them. Put them into a casserole and cover with marshmallows. Put in the oven for a few minutes until the marshmallows are light brown. — Mrs. James A. Walker. CARROTS Put piece butter size of egg in kettle, melt ; then cut up onions, add carrots (cut small), cover just barely with water and cook for about 14 hour. If you like parsley, that adds to the flavor. Be sure not to use too much water in cook- ing. — Mrs. J. E. Edmonds. 36 YOUNG WOMAN'S AUXILIARY TO BROWN POTATOES Peel potatoes and put in shallow pyrex dish. Put a few drops of olive oil on each potato and sprinkle with salt. Bake one hour turning occasionally. — Mrs. W. A. Cooper. BAKED POTATOES Make a cream sauce of 2 tablespoons butter and 2 j * flour, 1 pint milk, 14 teaspoon salt. Rub the butter and flour together until smooth and add it to the milk when boiling. Cook 8 good sized potatoes with skins, when cold cut into dice. Fill baking dish first with layer of potatoes, then sauce, 1 teaspoon chopped onion, 1 teaspoon green pep- per and 14 teaspoon grated cheese and so on until dish is filled. Bake in slow oven for 1 hour with dish, covered. Remove cover when done and brown under blaze. — Mrs. E. L. Dunn. FRIED APPLES 1 quart quartered apples 1 tablespoon melted butter 1 cupful sugar 1 Put in skillet over slow fire for 15 minutes; take cover off for 5 minutes and serve. Excellent served with roast pork or pork chops. — Mrs. Albert Heppes. BAKED TOMATOES 1 can tomatoes, V£ the quantity of bread crumbs, 1 good sized onion chopped, 1 green pepper chopped, big lump of butter, 2 or 3 drops tobasco sauce. Bake for 20 minutes. — Margaret T. Vial. BAKED CABBAGE Boil cabbage 15 minutes, changing water once, drain, cool chop. Add 2 eggs beaten, 1 teaspoon butter, 1 teaspoon salt, 1 teaspoon pepper, 3 teaspoons cream, bake. — Mary M. Vial. COOK BOOK 37 STUFFED EGG PLANT . Cut the egg plant in half from end to end. Scrape out the inside, leaving the walls at least half an inch thick. Chop the pulp and mix with it a cupful of chopped tomatoes, a chopped green pepper, and half of a small can of Under- wood's Deviled Ham. Fill the sides with this mixture, cup- ful of buttered bread crumbs over the tops, put in a baking pan and roast, basting often with hot water from around them. When tender serve with hot tomato sauce. — Mrs. W. L. Bourland. FRIED EGG PLANT Slice very thin and peal, leaving in salt and water for at least two hours; cover with weighted plate to prevent coming to surface. When ready to fry, dip each slice in beaten egg and then fine bread crumbs and cook very thor- oughly until a crisp brown. Half butter and half crisco is very satisfactory for frying, and only enough to saute with- out burning. Deep fat is not necessary. — Mrs. John Mavor. DELMONICA BEETS 1 tablespoon butter mixed with 1 tablespoon flour, % cup sugar, add 1/2 CU P vinegar, l/% cup water. Cook slowly and pour over cooked beets, cut in small pieces. Stand where they will keep hot for 15 minutes or more. — Mrs. Durland. BAKED ONIONS Select medium sized white onions and boil until tender in salt water. Drain and put in casserole. Cover with thick white sauce, grated cheese and cracker crumbs and brown in oven. — Mrs. R. B. Battey. CABBAGE RELISH 2 eggs beaten in 1 tablespoon of vinegar. Fill cup with cream. Boil cabbage in salty water, when cabbage is cooked put in the above and let come to a boil quickly. — Mrs. T. B. Wells. 38 YOUNG WOMAN'S AUXILIARY Breakfast Dishes "Dinner may be pleasant; So may social tea ; But yet, me thinks the breakfast Is good enough for me." FRENCH TOAST Beat 2 eggs thoroughly, add V2 teaspoon salt, 1 table- spoon of sugar and % cup of milk. Mix well and pour into shallow dish or pan. Cut stale bread in thin slices, put one slice at a time in egg mixture, let soak about V2 minute, then brown on both sides in hot griddle. Serve hot with maple syrup, jam or honey. — Mrs. H. D. Kelso. POPOVERS Sift together 1 cup of flour and 14 teaspoon of salt, add gradually % cups of milk, stirring constantly until a smooth batter is formed. Add 2 eggs beaten until thick and lemon tinted and % teaspoon of olive oil or melted butter. Beat with an egg-beater at least 2 minutes. Turn into buttered custard cups or iron gem cups and bake 35 minutes in hoc oven. The thick and heavier cups are much better for this purpose. The strongest heat must come evenly from the bottom of the oven and cups if you wish the mixture to puff well and popover. Serve hot. — Mrs. Durland. FRENCH TOAST 2 eggs y% teaspoon salt 1 cup milk Mix above ingredients well together. Dip a slice of bread into some of the mixture, which has been poured into a soup plate, continue adding mixture and dipping slices un- til a dozen have been used. Let stand ; spread on a platter for half an hour, then toast on both sides. Serve very hot with powdered sugar. — Mildred N. Gibson. RICE PANCAKES 114 cups boiled rice 2 tablspoons sugar 2% cups flour Pinch of salt 2% teaspoons baking powder 2 eggs Small lump of melted butter, milk to make a thin bat- ter. Serve hot with maple syrup. — Myrtle Powers. COOK BOOK 39 GOLDENROD TOAST Grate the yolks of hard-boiled eggs, scatter it over cream toast. — Mrs. J. E. Bratt. WAFFLES 2 eggs Y2 pt. of milk V2 Pt. of water V2 large tablespoon of butter l!/2 teaspoons baking powder V2 teaspoon salt Flour to thicken Beat whites and yolks of eggs separately, melt the but- ter, stir it into the yolks and add the salt, milk and whites of the eggs, stirring well. Beat in quickly the flour, a little of which should be mixed with the baking powder. The batter should be thin enough to pour. — Mrs. F. L. Innes. WAFFLES 2 cups flour 4 level teaspoons baking powder Yz teaspoon salt 2 eggs (well beaten) IY2 cups milk 4 tablespoons melted butter —Mrs. C. H. Glashagel. CREAM WAFFLES 2 cups sour cream 1 cup flour 3 heaping tablespoons corn starch 1 scant teaspoon soda 1 teaspoon salt 1 egg Beat egg, add cream, into which the soda has been beat- en, then flour previously sifted with salt and corn starch. Bake in hot waffle iron. — Mrs. Edna M. Dull. 40 YOUNG WOMAN'S AUXILIARY WAFFLES 2 cups flour 4 teaspoons baking powder !/£, teaspoon salt 1% cup milk 2 eggs 1 tablespoon melted shortening 2 tablespoons sugar Sift flour, baking powder, sugar and salt, add milk to slightly beaten egg yolks. Mix well and add to dry ingred- ients. Add melted shortening and fold in stiffly beaten whites of eggs. — Mrs. W. J. Tewksbury. BREADED OMELET (For Four People) Cut 3 thick (94 inch) slices of bread, cut slices into 4 parts. Scramble 3 eggs with 4 tablespoons milk or cream and little salt. Dip bread into egg t fry lightly on one side and turn. Add remainder of scrambled egg, turn fire low, cover closely. Turn out, inverted upon hot chop plate and serve at once. Garnish with parsley or small radishes and serve with tart jelly. — Mrs. William Noble Rockwell. RICE CAKES 1 cup cooked rice 1/2 cup sweet milk 2 level teaspoons flour 3 eggs beaten separately Add whites last Cook in small cakes on griddle and serve with maple syrup or jelly. — Mrs. Robt. Frey. GERMAN POTATO PAN CAKES 5 nice Irish potatoes, size of baseball, grated 1 egg 1 tablespoon flour 8 pinches of salt Stir or beat about 2 minutes. Cut up and try out (fry) enough bacon so that enough grease will be had to fry the cakes and serve with jelly. — Mrs. O. F. Schultz. COOK BOOK 41 BREAD OMELET 4 eggs V2 CU P bread crumbs % teaspoon salt Dash of pepper 1 tablespoon butter Soak bread crumbs in enough milk to soften. Beat yolks and add to crumbs. Then seasonings. Lastly the beaten whites. Pour into buttered spider. Cover and cook very slowly for 10 minutes, or until solid. Fold and serve at once. — Mrs. H. J. Jacobi. CRACKER OMELET Break crackers in bowl; cover with milk; beat 3 or 4 eggs and stir in cracker mixture ; season with salt and pep- per; fry several pieces of bacon; turn omelet in fat and brown on both sides. — Mrs. J. E. Hilbish. BAKED OMELET Make a white sauce of : 2 tablespoons flour 2 tablespoons butter 1 cup milk When sauce is cool add: Yolks of 5 eggs, beaten 1 teaspoon salt Whip in 5 beaten whites Pour mixture into buttered baking dish and bake in moderate oven for 14 hour. Serve at once. — Mary M. Vial. QUAKER OMELET 3 eggs — yolks and whites beaten separately 1 cup milk 1 tablespoon corn starch 1 teaspoon salt Add cornstarch to egg yolks, then the whites, add milk lest. Cook slowly 5 to 8 minutes. — Mrs. Allan Eddy. 42 YOUNG WOMAN'S AUXILIARY Salads and Salad Dressings It looks so dainty — so tempting, So fit for the taste of a queen, Such epicurean colors Such garnishings of green. Such art! But I turn from it bravely I dare not do more than look, For I know, were I but to taste it, I would fall in love with the cook. TOMATOES STUFFED WITH PINEAPPLE Mix together chopped pineapple and celery in propor- tion of 2 of pineapple to 1 of celery. Pour French dressing- over this mixture and let stand in the ice box. Drain the juice and mix with oil mayonnaise dressing just before fill- ing tomatoes with this mixture. — Florelle G. Hawley. FRUIT SALAD AND DRESSING Use canned fruit salad : 1-3 cup orange juice 1-3 cup lemon juice Fill cup with juice from fruit Heat juices 2 eggs lo cup sugar 2 teaspoons flour Mix together. Pour hot liquid into mixture and cook in double boiler for 20 minutes. Dressing for 8 to 10 salads. Add whipped cream. — Maud M. Wakefield. CHICKEN SALAD (For Twelve People) 3 Ub. chicken 1% lbs. veal Cook together. When cool take off bone and add : 1 can peas Quite a lot of celery 2 hard-boiled eggs 1 can pimentoes 4 slices of pineapple, cut Add salad dressing and whip cream. — Jane Toates. COOK BOOK 43 PINEAPPLE GELATINE SALAD 1 can grated pineapple Juice of 2 oranges Juice of 1 lemon V2 cup of sugar Dissolve a package of Knox gelatine (a package con- tains 2 envelopes) in 1 pint of boiling water, strain. Add the dissolved gelatine to the first mixture and set away to harden. Serve on lettuce with mayonnaise fluffed up with whipped cream. — Mrs. H. W. Hacker. MARSHMALLOW FRUIT SALAD 8 or 10 marshmallows 1 small can sliced pineapple 2 apples 1 cup blanched almonds 1 cup seeded Tokay grapes ] /2 pint whipping cream Cut marshmallows in 4 pieces and allow to stand in pineapple juice (over night if possible), add pineapple cubed, apples cubed, almonds, grapes and whipped cream just before serving. Other fruits can also be added if de- sired. — Mrs. H. D. Kelso. CARROT SALAD 3 medium sized raw carrots 14 cup nut meats, broken up 14 stalk celery (depends on size) Mayonnaise dressing Grate carrots, add nuts and cut up celery. Mix with mayonnaise dressing and serve on letuuce. — Mrs. Russell Howard. STUFFED PRUNE AND ORANGE SALAD Thoroughly wash prunes and soa*k over night. Cook until soft adding enough sugar to sweeten to taste. Cool thoroughly. Arrange lettuce leaves on plate, also quarter of orange (or slices) in circle on lettuce. Stuff prunes (after removing pits) with cream cheese, and place a prune be- tween the quarter of oranges. Place a generous teaspoon of salad dressing in center. — Mrs. E. E. Crook. SALAD Upon a lettuce leaf lay a slice of pineapple, and on this a small round mould of lemon gelatine with chopped English walnuts, served with salad dressing. — Mrs. Kissick. 44 YOUNG WOMAN'S AUXILIARY FROZEN SALAD (For Twelve) 2 Blue Label cheese 4 slices pineapple cut 1 cup thick boiled dressing- 1 cup maraschino cherries 1 cup walnut meats cut 1 green pepper, chopped fine 1 bottle stiffly whipped cream Mix in order given and pack in ice and salt for 3 or 4 hours. Serve with mayonnaise. — Mrs. Gaylord. FRUIT SALAD (For Nineteen People) 9 oranges % lb. grapes 94 can pineapple Let stand in a bowl for 2 hours, then drain off juice, but do not use the juice. When ready for the salad cut up fine 4 or 5 apples, 2 bananas, % lb. walnut meats, cut fine. Mix with oranges, grapes and pineapple. When ready to serve mix with the following dressing: 3 eggs IV2 teaspoons salt 14 lb. butter % cup vinegar % cup sugar l 1 /^ teaspoons mustard Cook until it thickens, then add 1 pint of whipped cream. — Mrs. F. C. Fry. GREEN SALAD 1- package Knox gelatine 1 cup blanched almonds 1 cup sliced sweet pickles 1 cup stuffed olives, sliced 1 small can pineapple cut in pieces Soak gelatine in 1 cup cold water, when dissolved add IV2 cups cold water. Vfc cup water 1% cups vinegar y± cup sugar Boil until it threads and turn over the gelatine while a little warm, add enough green paste for desired color. Let cool and add the ingredients. Serve with your favorite salad dressing. Enough for 12. — Mrs. Willis Ward. FRUIT SALAD DRESSING Yolk of 1 egg 1 tablespoon vinegar 3 tablespoons water Boil the above until thick. While hot add 12 marsh- mallows and a cup of chopped pecans or English walnuts. Just before serving on salad, add V 2 pint whipped cream. This is excellent on any fruit salad but particularly on apri- cots (canned). — Mrs. J. E. Edmonds. COOK BOOK 45 FRUIT SALAD 4 oranges 3 bananas White grapes Pineapple 14 lb. English walnuts Serve with dressing. FRUIT SALAD DRESSING 4 tablespoons pineapple juice 4 tablespoons lemon juice 1 tablespoon sugar 2 eggs, yolks and whites separated Mix pineapple, lemon juice and sugar. After having beaten the yolks and whites separately, add to mixture. Boil slowly for 5 minutes. When cool fold in one cup whipped cream. — Mrs. James A. Walker. LUNCHEON DELIGHT SALAD 1 cup chopped pimentoes or olives, V2 cup chopped al- monds, added to 2 cups well seasoned cottage cheese. Place lettuce leaves on large platter, place pears quartered all around and in the center pile the cheese mixed with olives, pimentoes and nuts, garnish with long narrow strips of red pimento. — Vera Beth Schultz. CUCUMBER-PINEAPPLE SALAD 1 envelope gelatine 1 can pineapple 1/2 cup sugar 1 large cucumber Soak gelatine in 1/2 cup cold water. Cut pineapple and • cucumber in small pieces. Measure pineapple juice. Dis- solve gelatine in boiling water. Have three cups of liquid all together. Pour over pineapple and cucumber and set on ice to harden. Serve with salad dressing on lettuce leaves. Makes 8 servings.- — Myrtle Tudor Abrams. CRAB SALAD LOAF 1 cup crab meat 1 cup XX cream 1 cup cabbage Salt 1 cup celery % cup mayonnaise 1 tablespoon gelatine Cut up crab meat into small pieces. Chop celery and cabbage. Whip the cream. Add mayonnaise and gelatine which has been dissolved in hot water. Combine with cel- ery, cabbage and crab. Place in wet mold and chill. Serve on 1/2 tomato on lettuce with mayonnaise. — Mrs. 0. F. Schultz. 46 YOUNG WOMAN'S AUXILIARY — TANGERINE SALAD 12 tangerines or oranges Yi cup grapefruit juice 1 sweet green pepper, chopped 1 ^ cup pecan nuts 14 cup pineapple cubes 1 1 cup strawberries, cut, or candied cherries Peel tangerines, remove pulp in unbroken sections free from membrane, mix with pepper, chopped fine, sprinkle with fruit juice, place on ice 1 hour. Serve each person a portion on lettuce leaf; place on top the nuts and fruit mix- ed. Serve with fruit salad dressing with cream as follows: 2 tablespoons lemon juice 14 teaspoon mustard 2 eggs, beaten */$ teaspoon salt 1-3 cup water V» teaspoon paprika 1 cup XX cream . Mix dry ingredients, add egg, lemon juice and water and cook over boiling water, stirring constantly until thick — cool. When ready to use add the stiffly beaten cream. — Mrs. J. 0. Kelso. FROZEN FRUIT SALAD Melt 1 tablespoon butter 3 tablespoons sugar Add slightly beaten yolks 2 eggs 1 teaspoon salt 314 tablespoons flour mixed with V2 teaspoon paprika Few grains cayenne Add gradually while stirring constantly % cup milk and 1-3 cup vinegar. Cook in double boiler until mixture thick- ens (about 10 monutes). Remove from boiler and beat 2 minutes. Set aside to cool. 1-3 cup candied cherries cut in small pieces Add chopped nuts if desired Add fruit to mixture 1 tablespoon lemon juice Add V2 cup cream (whipped) 14 cup orange pulp 2 tablespoons pineapple juice 14 cup canned pineapple cut in small pieces Pack in mold, adjust cover to make tight. Pack in equal parts salt and ice. Let stand at least 2 hours. Serves e people. — Mrs. Samuel F. Nichols. TOMATO JELLY SALAD 1 can tomatoes 3 tablespoons sugar 1 tablespoon vinegar 12 bay leaves 1 tablespoon lemon juice 1 stalk celery 2 tablespoons Knox gelatine 1 small onion, cut fine Paprika, salt and pepper to taste Soak gelatine in V2 cup cold water. Cook all but gela- tine together. Strain, add gelatine and mold. Fill center with chicken or celery salad. — Mrs. E. Simpson. COOK BOOK 47 WHIP CREAM SALAD lib. malaga grapes cut in half and seeded }4 lb. pecan or English walnut meats cut fine 1 can sliced and diced pineapple 1 box marshmallows, cut twice DRESSING *4 teaspoon mustard Juice of 1 lemon % teaspoon salt y 2 cup cream Yolks 4 eggs or 3 whole ones, beaten Stir and cook until thick. Let cool and add 1 tablespoon sugar. Whip U> pint cream and add to dressing. Let stand about 2 hours before serving. Wlien ready to serve pour over fruit and nut mixture and stir. Serve on lettuce leaves. Enough for 8 people. — Mrs. F. H. Kasson. FRUIT SALAD AND DRESSING Lettuce, pineapple, peach and orange for salad com- bination. DRESSING % cup pineapple juice y% cup sugar % cup peach juice 1 teaspoon corn starch % cup orange juice 2 eggs W T hen juices are hot, add the well beaten eggs with sugar and dissolved corn starch. Cook in double boiler 20 minutes. When cold and ready to serve, add % cup cream, whipped. — Mrs. Fred Browne. FRUIT SALAD 6 oranges, peel and remove all of the white skin 1 large can shredded pineapple (if large pieces, cut fine) 1 can white cherries (pitted) 1 box Knox gelatine Cover gelatine with cold water, when dissolved, add 1 quart of boiling water and 2Vo cups of sugar. When this cools, add the fruit and fruit juices and the juice of 2 lemons. This mav be served with whipped cream or served as a fruit for breakfast. If too hard do not add so much gelatine. —Mrs. C. W. Hunter. Tomato Jellied Salad To 1 can of tomatoes, add 1 teaspoon each of salt and sugar, add 1 clove, bit of bay leaf, 2 pepper corns and % small onion. Cook 5 minutes, strain and add 2 tablespoons of gelatine which has been soaked in 2 tablespoons of cold water. Put in mold which has been rinsed in cold water and when partially set add 1 cup of chopped penpers and 1 cup of chopped celery. Serve with mayonnaise. — Mrs. M. W. Heath. 48 YOUNG WOMAN'S AUXILIARY PERFECTION SALAD 1 envelope Knox Sparkling Juice of 1 lemon Gelatine ' 2 cup sugar V2 cup cold water 14 cup mild' vinegar 2 cups celery cut in small 1 pint boiling water pieces 1. teaspoonful salt 14 can sweet red peppers 1 cup finely shredded cabbage finely cut Soak the gelatine in cold water five minutes ; add vine- gar, lemon juice, boiling water, sugar and salt. Strain and when beginning to set, add remaining ingredients. Turn in- to a mold and chill. — Nellie M. Powers. DRESSING FOR VEGETABLE SALAD 1/2 onion Twice as much chopped parsley as onion 1/2 can pimentoes, chopped fine 1 teaspoon salt 1 cup olive oil 5 tablespoons vinegar Y2 teaspoon sugar Place vegetables in pint jar and add oil mixture and shake for a few minutes. Shake each time before using. — Jane Toates. CHIFFONADE SALAD DRESSING For head lettuce or shaved cabbage. 2 tablespoons chopped parsley 2 tablespoons chopped pimento 2 hard-boiled eggs, chopped fine 1 teaspoon salt 14 teaspoon paprika !/> teaspoon black pepper 5 tablespoons olive oil 2 tablespoons vinegar Mix, chill and shake thoroughly before using. — Mrs. Richard Mathews. SIMPLE CABBAGE SALAD Put cabbage through grinder or slice extremely fine. For each cup of prepared cabbage add 1 tablespoon vinegar, 1 tablespoon sugar, a little salt, dash of pepper and 1 tea- spoon salad dressing or thick cream (either sweet or sour) . If cream is used, add a little more vinegar. If red cabbage is used, serve on lettuce leaves, if white, garnish with beets or pimento. — Mrs. W. N. Rockwell. COOK BOOK 49 FRUIT SALAD DRESSING 14 teaspoon salt 14 cup sugar Juice of 1 orange 2 eggs Juice of 1 lemon 1 tablespoon corn starch % cup pineapple juice Mix dry ingredients, add eggs, slightly beaten, and the juice from a can of pineapple with the strained orange and lemon juice. Cook in double boiler until thickened. Serve plain, or add whipped cream when cold. — Mrs. Leonard W. Horr. OIL MAYONNAISE 1 scant teaspoon Coleman's mustard 1 scant teaspoon salt 2 tablespoons lemon juice 1 scant teaspoon sugar 2 tablespoons vinegar Yolks of 2 eggs IV2 cups oil, olive or mazola Add dry ingredients to egg yolks, and when well mixed add oil very slowly drop by drop, beating constantly with a fork. As mixture thickens, thin with vinegar or lemon juice alternately until all is used, beating constantly. — Aileen S. Clarke. FRENCH DRESSING French dressing is made especially tasty for head let- tuce by adding chili sauce, thinly sliced onions, chopped har- boiled eggs and green pepper. — Mrs. W. A. Cooper. SALAD DRESSING 1 large tablespoon melted butter 1 large tablespoon flour 1 cup milk This will make a white sauce. Beat 2 eggs in a bowl, add !/2 teaspoon salt, 2 tablespoons sugar, 1 teaspoon mus- tard, 1-3 cup vinegar. Add to white sauce and let boil up. Stir while on the fire constantly. Makes about 1 pint. — Mrs. Gustafson. SALAD DRESSING Yolks of 4 eggs 1 tablespoon lemon juice 1/2 cup olive oil 1 teaspoon salt 4 table spoons vinegar 3 tablespoons powdered sugar 1 pint whipped cream Whipped cream added when ready to use. Beat egg yolks, add gradually V2 of the oil and lemon juice. Cook in double boiler until thick. Stir and gradually add oil. — Mrs. Myron J. Kelly. YOUNG WOMAN'S AUXILIARY SALAD DRESSING Boil together: 1 cup vinegar 1 tablespoon mustard 2 tablespoons butter 1 tablespoon flour 1 tablespoon sugar % tablespoon salt Yolks of 2 eggs When this is cooked, beat it slowly into the beaten whites of 2 eggs. — C. F. Knights. BOILED SALAD DRESSING WITH OIL 1.4 cup vinegar 2 tablespoons sugar 1 cup water 1 teaspoon salt Boil a few minutes then pour mixture over 2 table- spoons flour softened with 4 tablespoons oil. Again pour mixture over 2 well beaten egg yolks. When cold beat in slowly 1 cup of oil. — Althea S. Godso. FRUIT SALAD DRESSING Juice of 1 can of pineapple 2 eggs ¥z cup sugar 14 cup whipped cream 2 tablespoons butter 1 tablespoon flour 2 tablespoons vinegar Heat juice until just warm; blend together flour and butter, add egg yolks beaten, and the sugar, then the egg whites whipped stiff. Pour warm juice into this, add vine- gar and stir in double boiler until thick. When cold, add whipped cream. — Mrs. George M. Stevens. GOLDEN DRESSING FOR FRUIT SALADS 14 cup pineapple, apple or other light colored fruit juice 14 cup lemon juice 1-3 cup sugar 2 eggs Beat eggs sufficiently to blend yolk and white, add fruit juice, lemon juice and sugar. Cook in double boiler until thickened. When cold fold into whipped cream. — Mrs. Rus- sell E. Royer. COOK BOOK 51 SALAD DRESSING 1 pint sour cream 1 tablespoon flour Yolks of 4 eggs 1 teaspoon mustard 1-3 cup sugar 1 teaspoon salt V'l cup vinegar Directions: — Beat yolks of eggs, stir in sugar, flour, salt, mustard and vinegar; then stir in sour cream. Cook in double boiler until thick. — Mrs. Russell Howard. SALAD DRESSING FOR LETTUCE 1 teaspoon salt V£ teaspoon Worcestershire sauce Vz cup vinegar (scant) y% onion grated or onion salt V'l cup sugar Paprika 3 tablespoons olive oil Do not cook. This dressing will keep. — Mrs. H. L. Cary. FRUIT SALAD DRESSING Juice of 1 orange 1 egg Juice of 1 lemon i/4 CU P sugar Cook in double boiler until smooth. When cool beat in i/ 2 cup of cream whipped. — Mrs. H. L. Cary. RED SALAD DRESSING 1 cup taragon vinegar 1 desert spoon paprika IV2 cups olive oil 2 boiled eggs, chopped fine IV2 cups Sniders catsup 1 chopped red pepper 1 tablespoon salt 1 chopped green pepper 1 tablespoon chopped chives or onion tops Keep in covered jar in cool place. Half this rule makes 1 quart. THOUSAND ISLAND DRESSING 1 teaspoon red pepper, chopped 1 teaspoon green pepper, chopped 1 teaspoon chives 3 tablespoons chili sauce 3 tablespoons tomato catsup 1 cup mayonnaise salt and paprika — Mrs. F. L. Innes. 52 YOUNG WOMAN'S AUXILIARY FROZEN FRUIT SALAD 3 cakes of blue label cream cheese 1/2 pint of mayonnaise dressing V2 pint of whipped cream 1 small bottle of maraschino cherries 1 small can of white cherries 1 can of pineapple, cut fine V2 CU P 0I pecan nut meats Beat cheese to a cream; mix with the fruit and add whipped cream. Put in melon molds (baking powder cans are splendid) ; pack in ice and salt as one would a mousse and let stand about 3 hours. Serve on lettuce leaves with may- onnaise. — Bertha C. Hansen. PIMENTO AND CHEESE SALAD Chill pimentoes, stuff with cream cheese mixed with chopped olives. Place on ice and when firm, slice and serve on crisp lettuce with mayonnaise dressing. — Bonnie G. Craig. ORANGE DELICIOUS Juice of 3 oranges Juice of 1 lemon Grated rind of 1 5 tablespoons of sugar 1 heaping tablespoon corn starch Cook. When cool, add 1 bottle of whipping cream. — Mrs. Harry J. Ilett. CHEESE SALAD 2 cakes Philadelphia cheese 1 tablespoon dissolved gelatine */2 CU P chopped olives V2 cup cream (whipped) 14 cup chopped pimentoes Add salt, paprika, lemon juice Pack in ice and salt for 3 hours or put in ice box for a few hours. — Mrs. Harry J. Ilett. FROZEN FRUIT SALAD 1 can white cherries, drained V2 cup of sugar 1 can pineapple, diced Pinch of salt 1 cup pecan nuts, broken IV2 envelopes Knox gelatine Juice of 3 lemons 1/2 pint whipped cream Juice of 1 orange 3 egg whites, beaten stiff Dissolve gelatine in a little cold water and add 1 cup hot pineapple juice. Add fruits, nuts, sugar, etc., also may- onnaise, whites of eggs and whipped cream. Mold on ice. Serves 12 to 14 people. To make mayonnaise : Yolks of 3 eggs 1 lemon 1 pint of olive oil Paprika Mrs. R. B. Battey. COOK BOOK 53 LUNCHEON DISHES Study simplicity in the number of dishes, and variety in the character of the meals. CRAB TOAST 2 tablespoons butter ^teaspoon pepper 1 tablespoon flour 1 pint crab meat y% teaspoon mustard 1 teaspoon lemon juice J /2 teaspoon salt 1 hard-boiled egg % cup of milk Make white sauce of butter, flour, milk and seasonings in double boiler. Add lemon juice, diced eggs and crab meat. Mix well and serve on toast. — Mrs. 0. F. Schultz. TIMBALE OF SALMON 1 lb. can salmon 4 tablespoons cream 4 eggs Salt and pepper to taste Remove salmon from can, mash fine, adding cream, salt and pepper, and yolks of eggs well beaten. Beat the whites of the eggs to a stiff froth and stir them in. Fill greased cups % full and stand them in a pan of hot water. Bake 15 minutes in a quick oven. Serve with tomato sauce. — Margaret T. Vial. CHOP SUEY 2 large stalks celery 1 can mushrooms 2 large onions 1 tablespoon molasses 1 lb. veal, cut fine 1 tablespoon flour V"i lb. pork, cut fine 1 cup water 2 tablespoons Suey sauce Cook meat 3 minutes in 3 tablespoons boiling fat, add celery and onions, sprinkle with flour, cook 10 minutes, add mushrooms, molasses, water and Suey sauce. — Mrs. R. P. Moore. CREAMED CELERY ON TOAST 1 cup celery cooked in small pieces 2 hard-boiled eggs cut in slices Cream sauce made of 2 cups milk, 1 tablespoon butter, 1 rounded tablespoon flour. — Mrs. Otto Heppes. 54 YOUNG WOMAN'S AUXILIARY CREAMED EGGS AND MUSHROOMS Take 1 box or 1 lb. of fresh mushrooms, peel and fry for ten minutes in hot butter. Have ready 4 or 5 eggs boil- ed hard and cut in medium sized pieces. Make 5 or 6 slices of toast (well buttered) . Lay the mushrooms on them, add boiled eggs which should be seasoned with salt and paprika. Cover all with a white sauce. Serve at once, hot. Very nice. — F. B. Mallory. CHOPS FOR LUNCHEON Cut lamb chops rather thick, salt and pepper them ; roll in flour, then in egg and then in bread crumbs. Cook 8 minutes in butter, turning often. Place in hot oven for 5 minutes to finish cooking. Arrange on hot platter and place a broiled mushroom on each. Serve with jelly sauce. SAUCE 1 glass currant jelly 1 piece of peel cut very fine V'l CU P orange juice 2 teaspoons chopped mint —Mrs. 0. F. Schultz. BAKED RICE CHEESE 1/2 cup of rice Paprika 2 tablespoons fat Salt 2 tablespoons flour y% cup milk 1 cup grated cheese Cook rice in boiling water till tender and then add white sauce, add % of the cheese. Put in baking dish. Sprinkle remaining cheese on top and brown in the oven. Tomato juice may be used in place of milk. — Mrs. John Windsor. COOK BOOK 55 SAVORY RICE Boil 1 cup of rice, fry 3 or 4 slices of bacon, and 1 large onion. Put all in baking dish, adding 1 quart can of tomatoes, season with salt, pepper and two tablespoons but- ter, sprinkle a few bread crumbs on the top and brown in oven.— Mrs. T. C. Borden. LUNCHEON BEANS 1 pound round steak cut in cubes and cooked in hot fat until it changes color. Season with salt and paprika. Add 1 can kidney beans and simmer on back of stove for 1 hour. Add hot water if needed. — Mrs. J. E. Bratt. CHEESE EGGS Melt 1 teaspoonful butter in a saucepan, add 1 heaping teaspoon flour and when well blended, 1 cup of cream or milk, % teaspoon salt, 4 tablespoon grated cheese. Stir well, re- move from fire and pour into a hot baking dish, drop 6 eggs into the mixture, put in a hot oven and cook until the whites are set. Remove from oven, sprinkle salt and pepper and a little parsley. Serve hot. — Mrs. W. H. Pruden. BAKED EGGS Break as many eggs as desired to serve into enough hot milk or cream to almost cover them Sprinkle with salt, pep- per and grated cheese. Place in a moderate oven for a few minutes. Serve on toast.-— Mrs. J. E. Bratt.' 56 YOUNG WOMAN'S AUXILIARY SCOTCH WOODCOCK 1 cup chopped hard boiled eggs 1 cup chopped stuffed olives 1 cup walnut meats (broken) 1 cream cheese 2 cups cream sauce Put cream cheese in sauce, then rest of ingredients; heat through and serve on crackers. — Fannie G. Francis. BAKED EGGS WITH HAM Grind half a pound of cooked ham, mix well with one and one-half cups bread crumbs and a quarter cup milk, and one tablespoon melted butter. Line the bottom and sides of a baking pan with this mixture, break the required num- ber of eggs into the center, and bake in oven until the eggs are set. — Mrs. Kissick. INDIAN CURRY AND RICE Slice 1 medium sized onion and brown in 1 tablespoon of butter. Add 1 desert spoon of Crosse & BlackwelPs curry powder. Fry in this, about ten minutes 1 pound of beef, lamb, veal or chicken, cut in V2 inch pieces. Uncooked meat is best but cooked meat may be used if desired. Add 2 cups of tomato and 2 cups of boiling water. Cook slowly about two hours. Add 1 teaspoon of salt and % lemon. Served with boiled rice. To boil rice use 4 quarts boiling water to 2 cups rice and 1 teaspoon of salt. If water gets starchy add more boiling water. After it has boiled % hour pour into colander, drain well and set in oven to steam 5 minutes. Tt should be light and dry. — Mrs. A. F. Grenell. HAM AND CHEESE (Encasserole) li/ 2 pint boiled potatoes % can pimento % pound boiled ham ' 2 lb. American cheese 1 "small green pepper 1 tablespoon parsley Cut all the above in small pieces, put in casserole, cover with thin white sauce and put in oven till well heated through. — Mrs. W* L. Templeton. COOK BOOK 57 LEMON CREAM RICE (Serve Hot or Cold) 1 small cup rice 4 eggs 1 quart milk 1 lemon 1 tablespoon butter Cover rice with water and boil in double cooker until done. The water must be all cooked away. Pour on 1 quart of milk and cook until it looks creamy. Mix well the yolks of 4 eggs and 4 tablespoons of sugar and 1 tablespoon butter (rounded) . Add a little salt and grated rind of half a lemon. Add to the creamy rice. Turn into baking dish or pan. Take four beaten whites of eggs and two tablespoons of sugar. Put in juice of 1 lemon. Place this on top of rice and set in the oven and brown top lightly. Serves 10. — Mrs. C. McCurdy. VENETIAN EGGS 1 cup strained tomatoes 1 tablespoon butter 3 eggs 1 cup of (American) cheese Salt and pepper Cook in double boiler, butter, tomatoes, cheese and sea- soning. When dissolved add well beaten eggs, cook until thick. Serve on crackers or toast. — Mrs. Russell E. Royer. UNUSUAL RICE 1 cup rice i/2 cup butter 1V2 cup chopped dates 3 bananas Wash rice and boil in salted water till nearly done. Stir in butter and dates thoroughly in a fireproof dish. Halve the bananas and bury in the mixture. Steam half hour. Excellent served with fried chicken or chicken pie. — Mrs. W. H. Bourland. SPANISH RICE 12 slices of bacon 1 small can tomatoes 1 onion 1 cup of rice uncooked Fry bacon and onion, add uncooked rice, let cook 15 min- utes, then add tomatoes and finish cooking. — Ethel M. Hep- pes. 58 YOUNG WOMAN'S AUXILIARY MACARONI LOAF 1 cup macaroni boiled. Measure before boiling. 3 eggs, one-half cup grated cheese, one-half cup milk, teaspoon salt, two chopped pimentos, two tablespoons parsley chopped, 1 cup bread crumbs, four tablespoons butter and a little onion. Mix all together and bake in a buttered pan set in a pan of hot water until firm, about 40 minutes. Serve with the fol- lowing sauce: One can tomatoes put through the ricer, Juice from one can pimentoes, two tablespoons tomato cat- sup. Thicken with flour. — Mrs. W. R. Eastman. SPAGHETTI WITH CHEESE AND GREEN PEPPER 1 green pepper 1 teaspoon salt 4 strips bacon *4 teaspoon paprika 1 cup cooked tomato % cup grated cheese 8 ounce package spaghetti Dice green pepper and bacon and cook together until bacon is nice and crisp. Add 1 tablespoon flour and when well blended add the tomato, salt and paprika. Then add grated cheese and the spaghetti which has been cooked in usual way. Let stand over slow fire (or low oven) for about 10 minutes so spaghetti may absorb some of the sauce. — Etta S. Tyler. EGG NOODLES 4 tablespoons of cold water 1 teaspoon salt 3 eggs well beaten 1 tablespoon vinegar Mix above together and beat well. Then add enough flour to make stiff enough to roll and roll as thin as possible. Cut in 3 inch strips and lay them on top of each other, put- ting a little flour between them ; cut with sharp knife in strips one-quarter inch. Noodles are now ready to add to 3 quarts of boiling broth (chicken preferred), stir well as noodles are added and cook 20 minutes. Keep cover on tightly when not stirring. This serves 8 people. — Mrs. F. L. Erion. COOK BOOK 59 MACARONI AND CHEESE 1 box macaroni broken and boiled in salt water for 20 minutes and drained. Place in buttered pan a layer of ma- caroni, grated cheese, bits of butter, salt and pepper, and other layer of macaroni, etc., until pan is full. Beat one egg together with 14 spoon mustard and fill cup with milk. Pour over macaroni and bake golden brown, about 25 minutes. — Mrs. F. H. Kasson. BAKED MACARONI, BACON AND CORN 2 cups macaroni or spaghetti 14 teaspoon pepper 1 cup canned corn y^ teaspoon paprika 1 teaspoon salt 1% cups white sauce 3 slices bacon Cook macaroni until tender, drain and pour cold water through. Make white sauce by adding 1 level tablespoon flour to 1 tablespoon melted butter. Add to this l 1 /^ cups milk and cook until thickened. Then add to this sauce the seasoning, corn and cooked macaroni. Put in a buttered baking dish and lay the slices of bacon cut in squares over the top. Bake in a hot oven fifteen or twenty minutes. — Georgia H. Duclos. MACARONI SOUFFLE Cream gravy with cheese » 2 egg yolks IV2 tablespoons butter T pint milk l 1 /^ tablespoons flour 1 cup grated cheese Add to the cheese gravy after it is cooked, one large cupful of cooked macaroni, take off stove and fold in whites of two eggs. Serve hot. — Mrs. Wm. J. Herzog. MACARONI SOUFFLE 1 cup macaroni cooked till done 1 cup cheese grated 1 cup bread crumbs Little parsley and pimento 1 cup cream or milk 3 eggs beaten Mix'all together and bake in casserole 1 hour. Put cas- serole in dish of hot water. — Mrs. 0. W. Bartlett. 60 YOUNG WOMAN'S AUXILIARY RAREBIT 14 lb. American cheese cup up in pan; 1 heaping table- spoon flour; \U teaspoon dry mustard, 1 saltspoon salt; pinch of cayenne pepper; beat 1 egg over this and mix. Heat 1 cup milk and pour over first mixture and stir while cooking. Serve on crackers or toast. — Mrs. Gustafson. CHEESE FLUFF Butter 3 or 4 slices of bread and place in a baking dish. between the slices put salt and pepper and grated cheese. Beat up 2 eggs in a pint of milk ; pour over the bread. Grate cheese on top. Bake in moderate oven for about J/2 hour. — Louise H. Armstrong. CHEESE FONDU 1 tablespoon of butter 1 cup of bread crumbs 1 cup of milk 2 cups grated cheese 1 tablespoon of mustard 2 eggs A pinch of salt Melt butter, add milk, bread crumbs and cheese and season. Cook a little in double boiler. Serve on toast or crackers. — Margaret A. Randall. SAVORY CHEESE Beat 1/2 cup butter to a cream; beat into it % lb. of grated cheese, 6 olives, 1 pimento, \ f *± onion (all ground fine) , 1 tablespoon Worcestershire sauce, 1 tablespoon minced parsley, 2 tablespoons tomato catsup, salt to taste.* Mix, press in bowl. — Mrs. Fred S. Lodge. COOK BOOK 61 BREAD "Back of the loaf is the snowy flour, And back of the flour the mill, And back of the mill is the wheat and the shower, And the sun, and the Father's will." POTATO BUNS 1 yeast cake (dissolved) Y% CU P sugar 1 tablespoon sugar 1 egg white 1 cup milk (scalded and cooled) y* cup of shortening 1 2 cup mashed potatoes, hot Let stand V2 hour. Add 41/2 cups of flour Mix well and let rise 2 hours. Form into small round biscuits and cut a cross on top. Let rise until light and bake.— Tessie M. Holton. OAT MEAL BREAD 1 pint oatmeal, scald with 1 qt. boiling water; let cool. 2 tablespoons molasses 1 tablespoon lard 1 tablespoon salt 1 yeast cake, dissolved in 1 cup of water Stir in wheat flour until stiff ; add a cup of nuts or rais- ins ; then knead very little. Let rise until light; cut out with knife and put into tins. Let rise and bake in slow oven 1 hour. — Mrs. W. H. Pruden. STEAMED BROWN BREAD 1 cup whole wheat flour 1 teaspoon salt 1 cup corn meal 1 teaspoon soda 1 cup graham flour or rye meal % cup molasses 2 cups sour milk Steam 2*/£ hours and bake 1/2 hour. — Mrs. Geo. Stevens. BROWN BREAD 2 cups graham flour 14 CU P molasses 1 cup white flour 1 teaspoon salt 1/2 cup sugar 2 cups sour milk 2 level teaspoons soda Mix well and bake in a very slow oven for about 45 min- utes. — Louise H. Armstrong. 62 YOUNG WOMAN'S AUXILIARY CORN CAKE WITH BACON Line shallow pan with tiny pieces of bacon. Pour over the following batter : 1 cup flour 2 teaspoons baking powder 1 cup corn meal 1 egg Vi cup sugar 1 cup milk 1 teaspoon salt 1 tablespoon melted lard Bake about 25 minutes in hot oven. — Mrs. K. It. Elwell. OLD SOUTHERN CORN BREAD 2 cups corn meal 1 egg (may be omitted) V/% cups thick sour milk 1 teaspoon salt 3 teaspoons melted drippings Beat egg, add sour milk, sift in meal, add soda dissolved in a little hot water, salt and drippings. Beat well and pour into well greased pan. Bake in moderate oven. — Mrs. H. J. Jacobi. OAT MEAL BREAD 2 cups quaker oats 1 cake yeast 1 qt. boiling water % cup molasses 1 tablespoon lard 1 teaspoon salt 2 quarts flour Pour boiling water on oats, add lard and salt, cool sufti- ciently to add yeast, add molasses and flour, let it rise, stir down, rise again, make into loaves, rise and bake 1 hour. — Mrs. Harry J. Ilett. CORN BREAD IV2 cups milk % cup flour 2 tablespoons shortening 4 teaspoons baking powder 1% cups corn meal 1 tablespoon sugar 1 teaspoon salt —Mrs. M. W. Heath. COOK BOOK 63 ORANGE AND NUT BREAD 5 eups pastry flour 1 teaspoon salt 1 cup graham flour 6 teaspoons baking- powder 1 cup sugar (sifted) Add J /2 cup each of chopped candied orange and chopped pecan nut meats ; mix thoroughly. Beat 1 egg ; add 1 cup of milk and add to first mixture. Turn into buttered bread pan and bake 45 minutes in a- moderate oven. — Mrs. J. 0. Kelso. BROWN BREAD 1 tablespoon brown sugar 1 teaspoon (scant) soda 1 tablespoon butter V& teaspoon baking powder V-2 cup molasses 1 cup white flour 2 cups sour milk 2 cups graham flour 1 pinch salt Cream sugar and butter, add molasses, sour milk and white flour sifted with soda, baking powder and salt. Stir in graham flour. Nuts and raisins may be added if desired. Bake slowly in loaf tin. — Mrs. G. H. Merriell. GRAHAM BREAD 2 cups butter milk (or sour milk) V% cup sugar 1 teaspoon salt V2 cup raisins 3 cups graham flour V'l c ^p nuts 1 teaspoon soda — Mrs. Durland GINGER BREAD (Never Fail) 1 cup molasses 2% cups flour V28 cup brown sugar 1 egg ¥1 cup sour milk i/2 teaspoon salt !/4 cup lard i teaspoon ginger 14 cup butter 2 level teaspoons soda Heat molasses, shortening and sugar to boiling. When cool add well beaten egg, ginger, salt, milk, and flour. Beat well, add soda dissolved in } 3 cup of boiling water. Bake in moderate oven. — Mrs. J. E. Bratt. 64 YOUNG WOMAN'S AUXILIARY NUT BREAD Mix dry : 4 cups flour 4 teaspoons baking powder 1 cup chopped nuts 1 teaspoon salt Add: 2 cups sweet milk 2 eggs V% cup sugar Makes 2 loaves. Let rise 20 minutes. Bake 30 min- utes. — Mrs. A. G. Morey or Mary H. Morey. OATMEAL BREAD Pour 1 quart boiling water over 2 cups raw oatmeal; let stand until cool. Stir in 1 yeast cake, 1 cup karo syrup and salt to taste. Mix in flour to make a good dough and let rise over night. In the morning make in loaves, put in pans, let rise and bake 1 hour. — Mrs. George M. Stevens. GOLDEN COI^N BREAD 1 cup yellow corn meal (unsifted) 1 cup white flour V% teaspoon salt y± cup sugar 1 cup milk 4 teaspoons baking powder 1 egg 1 tablespoon melted butter Mix and sift dry ingredients ; add milk, egg well beaten and butter; bake in shallow buttered pan in hot oven 20 minutes. — Mrs. E. E. Crook. CORN BREAD (Extra Good) 1 cup flour 1 cup sweet milk V% CU P corn meal 1 egg 2 teaspoons baking powder 2 tablespoons shortening y± cup sugar y% teaspoon salt — Mrs. W. A. Cooper. COOK BOOK i. 65 GINGERBREAD 1 cup Orleans molasses 1 teaspocpi soda 1 cup brown sugar 1 teaspoon cinnamon 1 cup sour milk % teaspoon allspice 1 cup shortening 1/2 teaspoon ginger 2 eggs 3 cups flour Mix as for cake. Pour into 2 well greased sheet pans. Bake slowly, very moist. V2 the recipe makes 1 cake. — Mrs. Fred Browne. GINGER BREAD 1 tablespoon ginger 1/2 CU P sugar 1 tablespoon cinnamon i/2 CU P molasses 1 egg 1/2 cup sour milk 1 level teaspoon soda 1% cups flour % cup butter Beat egg well, add sugar and molasses, add sour milk to which soda has been added, add flour and spices. After stirring well add melted butter and bake in moderate oven. — Mrs. John W. Patterson. GINGER BREAD (Large) 1 cup molasses V2 CU P sugar }£ cup shortening When boiling take from fire and add 1 cup thick cream (sour) . Sift together and add to first mixture the following: 3 cups flour 1 level teaspoon cloves 1 rounded teaspoon ginger 1 teaspoon salt 1 rounded teaspoon cinnamon 1 teaspoon soda When well beaten add 2 well beaten eggs. Bake in mod- erate oven. — Mrs. E. A. Thompson. GINGER BREAD 1 cup molasses with a little sugar Vt CU P lard 1 teaspoon cinnamon 1 egg 1 teaspoon nutmeg 1 cup hot water 1 teaspoon ginger 1 teaspoon soda 14 teaspoon cloves 2 cups flour This makes a thin batter. Bake in a rather hot oven about 25 minutes. Makes a rich, soft cake which is delicious served with whipped cream or hard sauce. — Myrtle Judson Abrams. 66 YOUNG WOMAN'S AUXILIARY BROWN BREAD i/2 cup sugar 2 teaspoons soda }£ cup molasses Pinch of salt 1 cup white flour 1 egg 2 cups graham flour ... 2 cups of sour or butter milk —Mrs. M. W. Heath. BROWN BREAD 1 egg 3 cups graham flour 1 cup sugar 2% CU P S thick sour milk 1 cup flour 2 level teaspoons soda A little salt May add raisins if you wish. Bake about 1 hour in 2 loaves. — Mrs. C. W. Hunter. BRAN BREAD 2 cups bran 1 teaspoon salt 2 cups white flour 2 teaspoons soda dissolved i/2 cup brown sugar in % cup molasses 1 teaspoon baking powder 2 cups buttermilk 1 cup seedless raisins Mix in order given and bake slowly 1 hour. This makes 2 loaves. — Mrs. Wm. Seymour, Jr. BOSTON BROWN BREAD 2 cups yellow corn meal 1 cup rye flour, graham or entire wheat 1 cup bran 1 cup cold water 2 cups sour milk 1 teaspoon soda 1 cup molasses salt V2 CU P raisins Steam 3 hours. Dry out 15 minutes in hot oven. — Mrs. Soper. BRAN BREAD 2 cups bran flour V2 cup Karo syrup 1 cup wheat flour 1 teaspoon soda in syrup 114 cups milk 1 teaspoon salt 1 teaspoon baking powder in flour Nuts, dates or raisins as desired. Bake 1 hour. COOK BOOK 67 NUT BREAD 1 egg V'l cup brown sugar 1 cup sweet milk 1 teaspoon salt 2 cups flour 2 teaspoons baking powder 1 cup chopped nuts — Mrs. K. C. Holman. NUT BREAD 21/2 cups flour 1/2 teaspoon salt 214 teaspoons baking powder 1 egg beaten V% cup sugar 1 cup milk 1 cup chopped pecan nuts Sift together 3 times the flour, baking powder, sugar and salt. Beat egg, add milk and flour mixture, then nuts. Bake in buttered pan with slow oven 40 to 60 minutes. Be sure to bake slowly. — Mrs. F. H. Kasson. NUT BREAD 2 cups graham flour 2 cups wheat flour V2 cup sugar 2 cups sweet milk Let stand 20 minutes. E. A. Thompson. 1 egg 1 cup nuts (or raisins) 1 teaspoon salt 4 teaspoons baking powder Bake slowly 45 minutes.— Mrs. DATE NUT BREAD 2 cups graham flour 1 cup white flour 1 cup sugar 1 teaspoon salt Dissolve soda in sour milk, flour. — Mrs. Glashagel. 1 cup chopped dates 1 cup chopped nuts 2 cups sour milk 1 teaspoon soda Mix nuts in part of the 68 YOUNG WOMAN'S AUXILIARY BLUEBERRY MUFFINS 2 cups flour 3 level teaspoons baking powder 3 tablespoons sugar % teaspoon salt Mix these together, add 1 beaten egg, 1 cup blueberries, 3 tablespoons shortening, melted. — Mrs. G. D. Beckley. PENNY MUFFINS Dissolve 1 cake yeast in cup warm water and 1/2 tea- spoon sugar. Dissolve 14 cup sugar, 2 tablespoons lard, 1 level teaspoon salt in 2 cups boiling water. Let cool and add 2 well beaten eggs and 1% sifters of flour. Let rise about 314 hours. Bake 15 minutes. Pre- pare night before for dinner next day. Keep in warm place while rising. Will keep for week in ice box. — Mrs. R. P. Moore. BLUEBERRY MUFFINS Cream 14 cup butter with }£ cup sugar, add 1 well beat- en egg, V2 teaspoon salt. Sift 4 teaspoons of baking powd- er into 2% cups flour. Stir alternately this flour, and 1 cup of milk into the beaten egg, butter and sugar. When well mixed, add 1 cup of blueberries and 14 CU P °f flour. Bake in moderate oven. — Mrs. M. J. Carpenter. COOK BOOK 69 POTATO BISCUIT 1 cup mashed potatoes 1 teaspoon butter 1 cup warm milk 1 teaspoon salt 2 well beaten eggs *4 compressed yeast cake 1 tablespoon lard Flour to stiffen as bread, molded hard If these biscuits are to be served for dinner they should be started about 11 a. m. and 3 or 4 hours later rolled 1 inch thick, cut out, put quite far apart in tins, and stand to rise again. Bake in a quick oven about 10 minutes. — Mrs. H. W. Cullison. RUSKS 1 compressed yeast cake dissolved in 1 cup water 1 cup mashed potatoes 1 cup sugar Let rise until 4 hours before needed, then add : 2 eggs 1/2 cup butter or substitute 1 teaspoon salt Enough flour to mix soft and roll. Handle very lightly. Cut, place in tins, sprinkle with sugar and cinnamon. Let rise. Bake in quick oven 15 minutes. — Mrs. Russell E. Royer. HOT BISCUITS 2 cups sifted flour 1 level teaspoon salt 4 level teaspoons baking powder 2 tablespoons shortening 1 cup milk (or V2 rnilk and 1/2 water) Sift flour, baking powder and salt together. Rub in shortening with finger tips. Add milk gradually. Mix to smooth dough. Roll on floured board to V2 inch thickness. Cut with biscuit cutter. Bake in quick oven. Handle as little as possible. Makes 12 biscuits. — Mrs. W. J. Tewks- bury. PARKER HOUSE ROLLS 3 tablespoons butter 6 cups flour 1 tablespoon sugar 1 pint milk 1 teaspoon salt V2 cup m ke warm water with 1 yeast cake dissolved into it Scald milk, pour over sugar, salt and butter, when hike warm add yeast and 3 cups flour. Let rise until frothy, add the rest of the flour, let rise to twice its bulk, knead lightly, roll out V2 inch thick, brush with butter and fold over. Bake 15 minutes in a hot oven. — Mrs. John W. Patterson. 70 YOUNG WOMAN'S AUXILIARY 25 MINUTE DOUGH FORMULA 2 quarts flour 1 tablespoon salt 2% cups water 2 tablespoons sugar 6 cakes Fleischman's yeast The temperature of this dough should be 88° F. after mixing. It is then allowed to rise 20 minutes. Then make up into the pans in the next 5 minutes. This is allowed to double and bake in the usual way. — Mrs. Janet D. Emery. SQUASH BISCUITS V2 CU P steamed squash y% CU P scalded milk 14 cup sugar }£ yeast cake dissolved in y% teaspoon saH 14 CU P water 2 teaspoons baking soda 14 cup butter 2*/£ cups flour Put squash, sugar, salt, butter and milk on Are to heat. When luke warm, add yeast and flour. Let rise over night. Form into rolls and bake. — Katharine D. Deitrich. ROLLS 2 cups warm milk 1 teaspoon salt V2 cup butter 1 cake yeast foam 1/2 cup sugar 1 cup seeded raisins or nuts 2 eggs Flour Dissolve the yeast in the warm milk, add sufficient flour to make a batter. Let this rise until light. Beat sugar and butter to a cream, add eggs well beaten, add this to the butter with salt, raisins and sufficient flour to make soft dough. Mold the dough with hands into balls size of a large egg. Set these close together in a buttered pan and let rise until fully twice their bulk. Brush with beaten white of egg, sprinkle with sugar. Bake 30 minutes. — May W. Holman. DATE TEA BISCUITS 24 dates 2 tablespoons sugar 12 marshmallows 2 tablespoons butter 2 cups flour *3 to % cup milk 4 teaspoons baking powder 1 egg yolk !/2 teaspoon salt y% cup chopped almonds Remove stones from the dates and replace with V2 a marshmallow. Sift flour, baking powder, salt and sugar to- gether. Cut in butter with a knife or rub in with the tips of the fingers. Add milk and mix. Roll out to y% inch thick- ness and cut into rounds. In the center of each round place a stuffed date. Moisten edges and fold V2 ov ^ r the other. Brush tops with beaten egg yolk and sprinkle with nuts. Place in greased pan and bake in hot oven about 15 minutes. —Mrs. P. L. Evans. COOK BOOK 71 BREAD 3 quarts flour 2 yeast cakes 2 cups milk 2 tablespoons lard 2 cups water 2 tablespoons sugar 1 tablespoon salt Scald milk and water. Cool until luke warm. Add yeast and sugar, stirring until dissolved. Add % of flour and lard. Add balance of flour and salt. Let rise over night or until double in bulk. Knead into 3 loaves and let rise until double in bulk. Bake for 50 minutes. Have oven very hot for first 10 minutes, then slow for 40 minutes. Remove from pans and cover with a cloth until cool. CHEESE BISCUITS 3 cups of flour V2 cup of lard 4 teaspoons baking powder *4 cup butter 1 teaspoon salt *4> cup grated cheese Milk Sift flour, baking powder and salt into a bowl. Work into shortening with tips of fingers and add enough milk to make a soft dough. Mix in cheese, stirring lightly and turn on a magic cover. Roll to % inch thickness and cut with small cutter. Place in a floured pan, brush with melted lard and bake in a quick oven 10 to 12 minutes. — Mrs. E. E. Crook. BAKING POWDER BISCUITS 1 quart flour (small) 1 tablespoon sugar 1 egg 1 teaspoon salt 2 tablespoons shortening Nearly 1 pint of milk 4 teaspoons baking powder in flour Cut or mix with knife. Pat flat on board and cut. — Mrs. S C.Vial. CHEESE STICKS 1*4 cups flour % teaspoon salt 1% teaspoons baking powder 4 tablespoons grated cheese % cup milk Sift together flour, baking powder and salt Add cheese, then milk slowly, just enough to hold dough togeth- er. Roll out on floured board about V2 inch thick. Cut in narrow strips and bake in hot oven. Nice with salad. — Mar- garet E. Thompson. 52 YOUNG WOMAN'S AUXILIARY BRAN MUFFINS 1 teaspoon salt ) 1 even teaspoon soda Sifted together 1 cup white flour ) 2 cups bran % cup molasses ') 1 cup milk Beaten hard 1 beaten egg ) Gradually pour liquid mixture into dry ingredients and beat several minutes. Pour into buttered muffin tins and bake in moderate oven. — Mrs. Samuel F. Nichols. DATE BRAN MUFFINS % cup sugar 2 tablespoons molasses 2 tablespoons butter 1 cup Kellogg's Bran 1 egg 11/2 cups white flour 1 cup sour milk Pinch of salt 1 level teaspoon soda 1 cup floured dates, cut up Cream butter and sugar. Beat egg lightly and add last- ly. Dissolve soda in sour milk. Bake in rather quick oven. — Mrs. John Mavor. POTATO MUFFINS 3 medium sized potatoes boiled and mashed fine; while hot add 1 large tablespoon of lard, 1 teaspoon of salt, 1 table- spoon of sugar, then 1 cup of milk in which % of a cake of yeast has been dissolved. Add enough flour to make a soft dough. Keep in a warm place until light, then mix in enough flour to roll out, cut with biscuit cutter, let rise again and bake. — Margaret A. Randall. BRAN BREAD OR MUFFINS 1 cup sour milk or buttermilk 1 teaspoon soda i/ 2 cup sugar 1% cups bran 1 egg 2 cups sifted flour 14 teaspoon salt, stir well 1 cup raisins if desired Bake slowly 50 minutes. — Mrs. H. L. Cary. COOK BOOK 73 TEA MUFFINS 1 scant !,4 cup sugar Pinch salt 3 tablespoons melted butter 1 cup sweet milk 1 well beaten egg 2 teaspoons baking powder 1 pint flour Bake in hot oven. — Myrtle Irene Powers. BRAN MUFFINS 1 cup sour milk % teaspoon salt 1 tablespoon lard 1 level teaspoon soda in 14 cup sugar or molasses 14 cup boiling water 1 egg 1 cup bran 1 cup flour — Mrs. F. J. Lewis. POTATO FLOUR MUFFINS 4 eggs 1 teaspoon baking powder Pinch of salt 2 tablespoons ice water 14 cup white potato flour 1 tablespoon sugar Beat whites of eggs very stiff and dry, add salt and sugar to beaten yolks and fold in whites. Sift flour and bak- ing powder twice and thoroughly beat into egg mixture. Add ice water last. Bake in a moderate oven from 15 to 20 minutes. — Mrs. G. D. Beckley. ONE EGG MUFFINS 2 cups flour . 2 tablespoons sugar 4 teaspoons baking powder 1 cup milk 14 teaspoon salt 2 tablespoons melted butter 1 egg — Mrs. F. L. Innes. • ••■■ 74 YOUNG WOMAN'S AUXILIAEY COFFEE CAKE 2 cups of flour Pinch of salt % cup of sugar (white) Butter size of an egg 2 teaspoons baking powder Mixed thoroughly. Beat 2 eggs, 1 cup of milk, add to above and bake 20 minutes, then spread brown sugar and bits of butter on top. Sprinkle with cinnamon, return to oven and brown. — Mrs. E. E. Knies. COFFEE CAKE 2 cups flour 1 cup sugar 2 tablespoons butter Mix until like crumbs % teaspoon salt 3 teaspoons baking powder Milk enough to make rather a stiff batter. 1 egg, beat- en very light. Sprinkle with sugar and cinnamon and melt- ed butter. Nuts if desired. Bake in moderate oven. — Mrs. H. Drewes. COFFEE CAKE 1 cup sugar 1 cup milk 1 tablespoon lard 21/2 cups flour 1 egg 2 teaspoons baking powder !/2 teaspoon cinnamon Bake from 40 to 45 minutes in an even oven. Sprinkle sugar and cinnamon over top before placing in oven. — Mary M. Vial. LIGHTNING COFFEE CAKE Cream together % cup of sugar, % cup of butter, beat in 1 egg f add 1 cup of milk, pinch of salt, 2 teaspoons of bak- ing powder and 2V2 cup of flour. Pour in greased pan, sprinkle sugar and cinnamon on top with dabs of butter and chopped nuts. Bake in moderate oven. — Mrs-. R. W. Classen. COOK BOOK 75 COFFEE CAKE 1 heaping cup sugar % teaspoon salt Butter size of egg 2 cups of flour V2 teaspoon nutmeg 2 teaspoons baking powdet 2 eggs, well beaten 1 cup English walnuts 1 cup milk 1 cup small raisins Sprinkle sugar and cinnamon on top, then add cocoanut. — Mrs. Otto Schultz. COFFEE CAKE 2 cups of flour Pinch of salt 1 cup of sugar 2 teaspoons baking powder 1 large lump of butter Mix well. Take out % cup of this mixture. Beat 2 eggs in measuring cup, fill with milk, add to first mixture and spread in well greased pan. Slice an apple and place on top. Add a teaspoon of cinnamon, a little butter, a little sugar to V2 cup of first mixture and sprinkle on top of apples. Bake slowly about 40 minutes. — Mrs. Gustafson. TOASTED ENGLISH MUFFINS 3 tablespoons melted butter y% cake compressed yeast 1 quart flour 1 egg 2% CU PS warm milk 1 teaspoon salt 1 teaspoon sugar Dissolve yeast in *4 cup of milk. Then add with the rest of milk to the dry ingredients. Beat mixture well. Add the beaten egg and melted butter. Beat well for about 10 minutes. Cover, set in a warm place to rise. When mixture is light, have ready a griddle on which there are well-greased muffin rings. Half fill each ring, cook until brown on one side, turn over ring and muffin and brown on the other side. When done slice in two and toast. Serve with butter and syrup. — Tessie M. Holton. TOASTED CHEESE SANDWICH 1 egg % teaspoon Worcester sauce 1 McLaren's Nippy cheese Mj teaspoon paprika y% teaspoon mustard Pinch of salt Bacon Mix and spread on bread, twist bacon strips across the top. Toast slowly until brown. This makes 4 servings. — Lucile Rife. 76 YOUNG WOMAN'S AUXILIARY JELLY AND NUT SANDWICHES Chop English walnut meats very fine. Place in a bowl and mix in thoroughly just enough red currant jelly to moisten the nuts. Spread between thin slices of white or whole wheat bread. Serve with afternoon tea. — Mrs. A. F. Grenell. SARDINE SANDWICHES Mash sardines, add oil mayonnaise dressing and salt to taste. Spread on thin slices of toast. — Florella G. Hawley. SOUTHERN SANDWICHES y± cup chopped pickles % cup peanut butter i/ 2 can pimentoes i/ 2 15c cream (Blue Ribbon cheese Mix with salad dressing. Spread on bread with lettuce leaves between. — Mrs. E. 0. Horn. PICKLE SANDWICHES White bread buttered and sliced thin. Fill with dill pickles sliced thin and pimentoes on top of pickles. — Mrs. E. O. Horn. COOK BOOK 77 Desserts and Ices The Proof of the Pudding is in the Eating Of all known sauces, Hunger's the best Doubtless this ancient saw is true But give us Hunger and sauces too. ENGLISH PLUM PUDDING 1 lb. finely chopped suet V2 teaspoon cinnamon 1 lb. flour V2 teaspoon all spice 1 lb. seeded raisins J /2 teaspoon nutmeg 1 lb. currants *A teaspoon ginger 1 lb. loaf bakers' bread 1% teaspoons cloves 114 lb. sugar Juice y% lemon and V2 orange 2 neaping teaspoons baking Candied orange powder Candied lemon 1 teaspoon salt * Candied citron 6 eggs Soak the bread, drain as dry as possible, add well beat- en eggs, sugar and flour. Beat well, then add fruit and spices. This may be boiled or steamed. If to be steamed, put into 2 buttered milk crocks and steam over boiling water 6 hours. If boiled, take a square piece of cotton cloth, dip it in scald- ing hot water, flour it well and lay it over a pan. Place the pudding in the cloth and tie it closely. Put it into a pot of boiling water for 5 hours. Have boiling water ready to fill the pot as it boils away, so as not to allow it to get below boiling heat. Serve with hot pudding sauce. — Mrs. J E. Bratt. AMERICAN PLUM PUDDING 1 cup suet shredded and chopped fine in flour % cup New Orleans Molasses and sugar 1 cup sour milk 2 teaspoons cinnamon 1 cup currants V2 teaspoon salt 1 teaspoon soda % teaspoon nutmeg 2 eggs Make a little more stiff than cake batter, steam 3 hours. SAUCE FOR PUDDING 1 cup water 2 tablespoons butter V2 CU P brown sugar 1 tablespoon vinegar l"egg beaten light V% teaspoon cinnamon 2 tablespoons flour Boil together.— Mrs. J. E. Hulbish. 78 YOUNG WOMAN'S AUXILIARY CHOCOLATE CREAM PUDDING 1 egg 1 cup flour % cup sugar V/% squares melted chocolate V2 cup m fik - 1 teaspoon baking powder 1 tablespoon melted butter % teaspoon vanilla Beat egg f add sugar, melted chocolate, milk, flour sifted with the baking powder, and flavor. Steam 2 hours or bake about 1 hour in not too hot an oven. Serve with any liquid pudding sauce. — Georgia H. Duclos. CHOCOLATE PUDDING 1 egg 1 tablespoon melted butter $4 cup sugar 1 cup flour V2 cup rnilk 114 squares melted chocolate 1 teaspoon baking powder Steam 2 hours. Serve with a hard sauce or with whipped cream sweetened and flavored with vanilla. — Mrs. W. R. Ruegnitz. FIG PUDDING 1 cup butter 1 lb. figs chopped 2 cups sugar */£ cup milk 3 eggs y% teaspoon nutmeg 3 cups fresh bread crumbs 1 teaspoon cinnamon 1 pinch of salt Cream butter and sugar, add eggs slightly beaten, then add bread crumbs and other ingredients. Mix well, turn into buttered double boiler and steam three hours. SAUCE *4 cup butter V2 cup powdered sugar 14 teaspoon vanilla flavoring Beat butter with a silver fork, add sugar gradually. Beat, beat beat. Add four tablespoons cream, a little at a time. Sprinkle nutmeg over top in serving dish. This will serve 12 persons. — Mrs. P. L. Evans. SUET PUDDING 1 cup suet chopped fine 1 teaspoon soda 1 cup molasses 1 teaspoon cream-tarter 1 cup sweet milk 1 teaspoon cinnamon 1 cup seeded raisins V2 teaspoon cloves Flour to thicken Put in greased tin and steam 3 hours or longer. Serve hot with hard sauce to which whipped cream is added. — Mrs. James Kidston. COOK BOOK 79 MERINGUE Whites of 4 eggs and beat as stiff as you can, then beat into them very gradually IV2 cups of granulated sugar, put into lightly greased gem tins. Have your oven just as hot as it will stand when you put them in, then turn gas as low as you can and bake % of an hour without opening the door. Take out the top and fill with peach, strawberry or any fruit you choose and put cover on and a spoon of whipped cream. Sprinkle with pecan nuts. Makes 12 or 14 meringues. — Mrs. Harry M. Dietrich. BLUEBERRY PUDDING 14 cup sugar 1*4 cups flour 1 tablespoon butter */2 cup milk 1 heaping teaspoon baking powder Whites 2 small eggs Rub butter and sugar to cream, beat eggs to stiff froth, mix flour and baking powder together, add milk to sugar and butter, then stir in flour, add eggs and last 1 quart of blue- berries. Bake % of an hour slowly. Cut in slices and serve with sauce of 1 cup light brown sugar, 1 tablespoon each of flour and butter, vanilla to taste and enough boiling water to thicken to consistency of thin starch. Add pinch of salt. — Mrs. F. H. Kasson. MARSHMALLOW PUDDING 35, marshmallows 1 tablespoon gelatine, Knox 1 cup XX cream, whipped soft 1 tablespoon powdered sugar Whites of 2 large eggs 1 small bottle of maraschino cherries Whip cream, add beaten whites, add sugar, cherry juice, a few cherries chopped, marshmallows, each cut in 4 pieces ; then add gelatine. Put in mold. Can be made the day be- fore. Turn out on platter and use XX cream around it and garnish with the whole cherries. — Mrs. 0. F. Schultz. TAPIOCA DATE-NUT PUDDING Soak % cup tapioca in 3 cups of water overnight, then add: 1 cup milk y± cup of nuts 1 cup stoned dates 1 cup sugar Steam l 1 /^ hours; then add: Butter size of egg 1 teaspoon vanilla —Carrie C. Orange (Mrs. C. C.) 80 YOUNG WOMAN'S AUXILIARY MACAROON PUDDING 1 cup brown sugar 1 egg 1 heaping tablespoon com starch Scald 1 pint of milk in double boiler and add other in- gredients, stirring constantly until thick. Remove from fire and stir in 1 cup crumbled macaroons. Serves 6. — Mrs. Max Eggert. DELICIOUS BREAD PUDDING 1 pint milk V2 cup sugar 2 eggs 2 slices buttered dry bread Almond and vanilla flavoring Separate eggs, beat egg yolks and sugar until light, add milk and few drops flavoring. Pour over bread and bake in dish set in pan of water. Just as custard is getting firm add the egg whites, beaten stiff and sweetened, for a meringue. — Mrs. Leonard Horr. BAKED CARAMEL CUSTARD 2 eggs 2 cups milk V'l cup sugar 1 teaspoon vanilla 14 teaspoon salt Put 1 tablespoon brown sugar in bottom of each baking glass. Mix above ingredients and pour into glasses (6). Bake 1 hour in moderate oven. — Dorothy Mavor. BREAD AND BUTTER PUDDING 2 slices of bread well buttered. Cut in small pieces. Make a custard >)f: 3 eggs Little salt 1 quart milk 1 cup sugar Flavor with nutmeg. Pour over bread and bake slowly like custard. — Laura V. Nickless. COTTAGE PUDDING 1 egg, V-i cup sugar, 2 tablespoons melted butter, 1 cup milk, 2 cups flour sifted with 2 teaspoons baking powder, pinch of salt. Bake in slow oven in a loaf pan lined with greased paper. — Mrs. J. A. Montgomery. COOK BOOK 81 BROWN BETTY 6 baking apples 1/4, cup sugar 1 cup bread crumbs % teaspoon cinnamon or nutmeg */4 CU P butter Juice of 14 lemon Cover bottom of buttered baking dish with apples, sliced ; sprinkle with bread crumbs, sugar and spice, and dot with butter. Repeat until dish is full. Add lemon juice last. Bake about 40 minutes. Serve with cream. — M. E. Thomp- son. PERSIMMON PUDDING , 1 pint strained persimmons 1 cup chopped suet 4 eggs beaten light 2 cups sweet milk 3 small cups sugar Flour enough to make the consistency of pancake bat- ter (a thin batter) . Pour in bread pan and bake 1 hour in slow oven. Requires no sauce. — Carrie C. Orange. HOT WATER RAISIN CAKES iy% cups raisins, cover with water, simmer 20 minutes. Butter size of egg 1 egg 1 cup sugar 1 cup hot rasin water 2 level teaspoon soda, dissolved in hot water l*/2 cups flour V2 teaspoon cloves 1 teaspoon cinnamon J/2 teaspoon nutmeg Add raisins. Bake in gem pans in moderate oven. Steam before serving. Serve with hard sauce, ^chopped wal- nuts and desert cherries or caramel sauce. — Mrs. H. Drewes. CARAMEL SAUCE 3 cups light brown sugar Heaping tablespoon flour Mix flour and sugar thoroughly; add enough milk to make a paste; then add 3 cups boiling water, stirring con- stantly until it thickens. Butter size of egg (or more if de- sired). Flavor with vanilla. — Mrs. J. E. Edmonds. 82 YOUNG WOMAN'S AUXILIARY CREAMY RICE PUDDING 1 quart milk 1 tablespoon melted butter 3 tablespoons rice % teaspoon salt 3 tablespoons sugar % cup seedless raisins Wash rice thoroughly and soak in milk for 1 hour or longer Bake for about IV2 hours in rather slow oven, stirr- ing often at first. — Georgia H. Duclos. CHOCOLATE DESERT 1 square of bitter chocolate, melt in double boiler and add : 2 tablespoons sugar 2 tablespoons whipping cream Cook until smooth. Add to the rest of a half pint of whipping cream and cool. Beat stiff and serve on sponge cake. — Mrs. A. M. Hawkins. PINEAPPLE LOAF ^3 box gelatine, Knox or Keystone 1 cup sugar 1 cup cold water, or pineapple juice Juice of 1 lemon 1 can (large size) pineapple 1 pint whipped cream Soak gelatine in the cup of cold water or juice, when dissolved, add sugar, lemon juice and pineapple chopped fine. When begins to harden, whip in whipped cream. Cut in slices 1 inch thick or in squares. — Mrs. F. H. Kasson. CHOCOLATE ROULADE Separate five eggs. To the yolks add 14 cup of sugar. Beat whites of eggs until light and fluffy, (and 2 tablespoons cocoa) , then add to the first mixture. Bake rather slowly in a thin sheet. When cold, spread with flavored whipped cream and roll, like a jelly roll. Sprinkle with powdered sugar, and serve with more whipped cream. — Mrs. Kissick. DATE PUDDING (Good for several weeks after making) 1 cup nuts, broken up 1 cup flour 1 cup sugar 1 teaspoon baking powder 1 cup dates, cut up 3 eggs, well beaten Bake in cup-cake tins. This makes 1 dozen. Bake 20 minutes in a moderate oven. These can be used the same day or 2 or 3 weeks later. Steam them well before serving with whipped cream. — Mrs. H. W. Hacker. COOK BOOK 83 DATE PUDDING 1 cup chopped dates */2 cup sugar V% cup nut meats 1 teaspoon baking powder 3 eggs beaten separately 2 tablespoons flour Method : Add yolks to dates and nuts. Mix sugar and baking powder. Add to first mixture. Then add flour. Last- ly fold in egg whites. Bake about 1 hour, as you would a meringue, in a very slow oven. Serve with whipped cream. — Myrtle Tudor Abrams. DATE PUDDING 10 tablespoons cracker crumbs 2 teaspoons baking powder Mix together 2 cups sugar (scant) 2 lbs. dates, cut fine 1 lb. English walnuts, chopped fine 6 egg whites, stiffly beaten, added the last thing. Bake % hour in shallow pan. Serve with whipped cream. This will serve 14 persons. — Mrs. John W. Matthews. SOFT DATE PUDDING 1 cup sugar 1 cup chopped nuts 1 cup bread crumbs 1 cup dates, cut up 1 egg A little milk to moisten. Bake 25 minutes in a moder- ate oven. — Mrs. Russell Howard. CARAMEL PUDDING V% cup sugar y% cup flour Mix gradually with 2 14 cups of milk. Brown 1/2 cup of sugar and add to the above mixture. When cool add 1 cup of chopped nut meats. Serve with whipped cream. — Mrs. Edna M. Dull. 84 YOUNG WOMAN'S AUXILIARY DATE CAKE DESSERT 2 eggs 114 cups flour V2 CU P m ilk Vi teaspoon salt 1 level cup brown sugar 2 squares melted chocolate ^3 cup butter 2 cups dates 3 level teaspoons baking powder Whipped cream Nuts may be added if desired. Put eggs into basin, beat, add milk, sugar, butter melted, chocolate, flour and baking powder sifted together and dates. Beat well and bake in moderate oven about 35 minutes. Turn out and cut in squares and serve with sweetened whipped cream. Suf- ficient for 8 squares. — Mrs. G. D. Beckley. CARAMEL PUDDING % cup tapioca 4 cups water % teaspoon salt Put in double boiler or sauce pan and cook until trans- parent. Then add 1 cup of brown sugar, 1 teaspoon vanilla, 1 maraschino cherry or 1 teaspoon of grape or currant jelly on each dish served improves the taste. Serve with cream. —Mrs. E. 0. Horn. CHOCOLATE DESSERT 1 square of bitter chocolate, melt in double boiler with 2 tablespoons sugar and 2 tablespoons whipping cream. Cook until smooth. Add to whipping cream and cool. Beat stiff and serve on sponge cake. — Mrs. E. F. Browne. CRANBERRY PUDDING 1 cup sugar V2 cup milk % cup butter l 1 /^ cups bread flour 2 egg yolks 2 cups raw cranberries 2 teaspoons baking powder Mix like cake, adding berries last. Steam in ramekins 1 hour. Serve hot with : SAUCE 1 cup sugar mixed with 1 large tablespoon flour, pinch of salt, 1 cup boiling water, and 1 tablespoon butter. Cook until thick. Partially cool and before serving stir in the lightly beaten whites of 2 eggs. Flavor with sherry or any preferred flavoring. — Mrs. Robt. Frey. COOK BOOK 85 CHERRY PUDDING 1 quart red cherries 3 tablespoons cornstarch Heat cherries, and add cornstarch mixed with a little of the cold juice of the cherries. Cook until thoroughly heat- ed, turn into wet mold and set aside to harden and chill. Serve with whipped cream or ice cream. This should be made 4 or 5 hours before using. — Mrs. A. F. Grenell. CRANBERRY PUDDING 1 pint of cranberries 1 pint of flour Y2 teaspoon of salt • 2 teaspoons baking powder % cup of milk Mix and steam 1 hour. SAUCE FOR SAME 1 cup sugar 114 tablespoons butter 2 eggs Beat all together and add 1 cup of boiling milk. Cook until it thickens slightly. — Mrs. Wm. H. Moore. LEMON PUDDING PARTI 1 large lemon 1 tablespoon butter 1 cup sugar 2 cups water PART II V2 CU P °f sugar 14 cup of milk 1 tablespoon of butter V2 cup of flour 1 egg 2 teaspoons baking powder Slice lemon very thin, add to rest of Part 1 and cook un- til lemon is done Cream butter and sugar of Part 2, add egg and then alternately milk and flour sifted with baking powder. Put this batter in buttered baking dish, pour into it the boiling syrup. Bake 30 minutes. — E. B. H. Thompson (Mrs. E. A. T.) APPLE PUDDING Have -a baking dish well greased ; fill % full with apples, sliced ; sprinkle with sugar as needed, cinnamon or nutmeg ; add a little water. BATTER V2 cup sugar Pinch of salt 1 egg y% cup milk 1 teaspoon butter % cup flour % teaspoon baking powder Mix thoroughly, pour over apples, bake slowly until apples are done. Serve with sauce. — Mrs. F. J. Lewis. 86 YOUNG WOMAN'S AUXILIARY GRAPE NUT PUDDING IV2 pints milk 1 cup raisins 2 cups grapenuts 2 eggs 1 cup sugar Heat milk before adding grapenuts. Add beaten eggs, sugar and raisins. Flavor with lemon and nutmeg and bake in oven as you would a custard. Serve with whipped cream. — Mrs. B. I. Greenlee. BAKED APPLE PUDDING 5 apples, diced x /% cup butter 1 cup sugar 1*4 cups flour 1 cup sweet milk 1 teaspoon baking powder 1 cup raisins 2 eggs Pinch of salt Mix as for cake. Pour into buttered baking dish and bake slowly for 1 hour. Serve with sour sauce while hot. — Mrs. H. J. Jacobi. SOUR SAUCE (For Puddings) 1 cup brown sugar 1 tablespoon butter 1 tablespoon flour 1 tablespoon vinegar 1 cup boiling water Method: Mix flour and brown sugar well. Add vine- gar, butter and hot water. Boil up for a couple of minutes, stirring constantly. Serve while hot. — Mrs. H. J. Jacobi. RAISIN PUFF PUDDING 2 slightly rounded teaspoons baking powder 2 cups flour 2 cups chopped raisins % cup sugar % cup of cold water % cup butter 2 eggs SAUCE 1 cup sugar 1/2 cup butter % cup tart eating apples, grated ; add white of 1 egg. A little pineapple juice improves it if desired. — Mrs. Harry W. Dietrich. COOK BOOK 87 STEAMED CHERRY PUDDING 1 cup sugar V2 cup milk 1 tablespoon butter 2 cups flour 2 eggs 2 teaspoons baking powder V2 cup canned cherries Steam in cups 1 hour or more. SAUCE 1 cup sugar 14 cup butter 1 egg Cream above. Add 1/2 cup boiling water, 3 tablespoons cherry juice. Bring to a boil and serve. — Mrs. P. L. Evans. CARROT PUDDING 1 cup suet 1 cup grated carrot 2 cups flour 1 cup grated potato 1 cup raisins 1 cup brown sugar 1 cup currants 1 teaspoon soda Spice to suit the taste Steam 2 hours. Will keep for weeks. When wanted slice off and steam. Serve with any pudding sauce or whipped cream. — Mrs. W. L. Templeton. BAKED PINEAPPLE AND RICE (6 Portions) 1 cup rice % cup brown sugar 1 can sliced pineapple 3 tablespoons butter Wash the rice and cook in plenty of salted water until tender; drain and pour cold water through it. Into a but- tered baking dish put a layer of rice, over this a layer of pineapple cut in pieces ; on this sprinkle }£ of the sugar and 1 tablespoon of butter. Repeat twice, using all the ingred- ients. Pour in % cup of the pineapple sirup. Bake in an oven registering 350° F. for 2 hours, covering the baking dish the first half of the time only. This is delicious served with ham in any style or fried chicken. If any is left over I use it for desert the next day by adding more sugar and re- heating in oven. Serve with plain or whipped cream. — Etta S. Tyler. STEAM PUDDING y± scant cup of butter or part lard (melted 1 teaspoon soda in milk 1 cup white sugar 1 teaspoon salt 1 egg 2 cups flour 1 cup sour milk raisins, currants and flavoring Steam in cake pan 1 hour and dry in the oven. — Mi*s. Gough. 88 YOUNG WOMAN'S AUXILIARY PUDDING SAUCE 1 whole egg 14 pint whipping cream V2 CU P powdered sugar Pinch of salt Flavor with vanilla Beat egg light, add sugar, beat again. Then add cream whipped stiff and flavor. Serve with steamed pudding. — Mrs. Albert Metzel. SAINT JAMES PUDDING 2 eggs 1/2 teaspoon cloves V2 cup molasses V2 teaspoon nutmeg 1/2 scant cup butter 14 cup sour milk 14 teaspoon cinnamon 1 teaspoon soda Mix same thickness as ginger bread (about 1 cup of flour). Steam V/% Hours. Serve with hard sauce. — Althea L. Godso. STEAMED MOLASSES PUDDING 1 cup Orleans molasses 1 egg l!/2 cups flour 2 tablespoons melted butter 1/2 cup hot water 1 teaspoon soda Pinch of salt Method: Beat egg, add molasses, salt and melted-but- ter. Then the soda and hot water dissolved. Then the flour. Steam in buttered pan for 1 hour. Serves ten. — Mrs. H. J. Jacobi. SAUCE (For Molasses Pudding) 1/2 pint whipping cream 1 teaspoon vanilla 1 egg % cup sugar Method: Whip cream, add beaten yolk of egg, then beaten white, then vanilla and gradually the sugar. Beat well.— Mrs. H. J. Jacobi, COOK BOOK 89 STEAMED PUDDING 1 cup molasses 1 cup raisins and nut meats 1 cup sour milk 2 teaspoons soda 2 cups graham flour Steam 3 hours SAUCE 1/4 cup butter i/2 cup sugar 1 egg, beaten Cook in double boiler. When cool add 1 pint of whipped cream and 2 teaspoons vanilla. — Grace W. Kellogg. TAPIOCA PUDDING Tapioca % cup, soaked in water to cover, over night. Cook in morning until clear; add l*/? cups sugar, juice of 2 lemons, 2 egg whites beaten stiff and cool. Add any kind of fruit. — Ethel M. Heppes. CHOCOLATE TAPIOCA PUDDING % cup tapioca 4 cups water li/o squares bitter chocolate 1 level teaspoon salt Cook in double boiler or sauce pan until done or until tapioca is transparent. Add IV2 cups sugar, 1 teaspoon van- illa. Serve with cream. — Mrs. E. 0. Horn. PINEAPPLE TAPIOCA PUDDING (For 12) 3 cups rapidly boiling water. Yi CU P minute tapioca, boil until clear. Add V/% cups sugar and a little salt. Cool. Add 1 small can grated pineapple, 2 tablespoons shredded cocoanut, juice of V% lemon. Serve cold with or without cream, or with whipped cream, topped with maraschino cherry. — Mrs. F. J. Lewis. PINEAPPLE TAPIOCA % cup minute tapioca 1 teaspoon gelatine 3 cups cold water % cup sugar Juice of 1 orange 1% cups pineapple juice Juice of 1 lemon 1 cup shredded or finely cut pineapple Soak gelatine in 3 tablespoons of cold water. Cook tapioca in cold water until clear. Add the softened gelatine and sugar. When slightly cooled, add the fruit juices and when beginning to thicken add pineapple. Serve with whipped cream. — Mrs. H. Drewes. 90 YOUNG WOMAN'S AUXILIARY ORANGE PUDDING Place in baking dish layers of sliced oranges, sugar, grated cocoanut and custard. Cover with a meringue made with the whites of 2 eggs stiffly beaten with 2 tablespoons of sugar. Place in hot oven until the meringue is brown. — Bonnie G. Craig. HAMBURG CREAM 5 eggs Little grated lemon rind Juice of 2 lemons */2 lb. sifted sugar Beat yolks with sugar, juice and grated rind. Put in double boiler and cook until it thickens. Then stir in quick- ly and well the stiffly whipped egg whites. Serve cold with whipped cream. — Mrs. J. C. MacMillan. APPLE CRISP 8 apples sliced, about 1 qt. 1 cup sugar 1 teaspoon cinnamon % cup flour y% cup water 7 tablespoons butter Butter a fire proof dish and fill with the apples, water and cinnamon mixed. Work together the remainder of the ingredients with the finger tips until crumbly, spread over the apple mixture and bake uncovered for 30 minutes. Serve with whipped cream, lemon sauce or maple sirup. — Mrs. W. H. Pruden. PINEAPPLE DELIGHT Strain the sirup from 1 large can of sliced pineapple and add to it V2 CU P of sugar and V2 CU P of water. Shred the pineapple and put in large glass bowl; add 14 pound of marshmallows cut in quarters; add the sirup, stir and let stand over night. Very good. — Minnie Wilmore. COOK BOOK 91 PINEAPPLE BAVARIAN CREAM (Enough to serve 14 to 16 People) 1 cup shredded pineapple V2 CU P water 2 cups sugar 1 or 2 boxes candied cherriei IV2 envelopes Knox gelatine 1 cup nuts (walnuts) cut up IV2 pints of whipping cream Cook the pineapple with 1 cup of sugar for 10 minutes. Soak the gelatine in V2 cup of cold water for about 5 minutes and then add a little hot water to dissolve it. Put the gela- tine into the pineapple and add 1 cup of sugar. Let this stand until cool. Add cherries cut in halves and chopped nuts. Whip the cream and beat in. Put into sherbet glass- es. A candied cherry on top gives a pretty effect. — Mrs. C. McCurdy. BAVARIAN CREAM Mix 4 egg yolks with 1 cup of sugar, 1 salt spoon salt; add 2 cups of milk and let come to a boil. Do not boil. Dis- solve 1 envelope of Knox gelatine in y% cup of cold milk ; pour hot custard over and let cool. Beat 4 egg whites. Beat V2 pint of whipping cream; add to first mixture IV2 teaspoons of vanilla. Put in cold place. Serves 10 to 12 people. Can be served with whipped cream, fruits or any fruit juice. — Mrs. Gustafson. APPLE PUDDING Slice apples in baking dish, add a little butter, sugar, cinnamon, nutmeg and lemon juice, (as for pie). Make mix- ture of 1 cup of brown sugar, 1 cup of flour, V2 cup of butter, mixed with fingers and put over the top of apples. Bake 1 hour. SAUCE 1 cup sugar }£ cup butter 1 teaspoon flour 1 egg Thoroughly beat together. About 10 minutes before serving add V2 cup boiling water. Let cook up. Vanilla. — Louise M. Irwin. 92 YOUNG WOMAN'S AUXILIAKY SNOW PUDDING 3 tablespoons cornstarch dissolved in cold water 1 cup of sugar Pinch of salt 1 pint of milk Flavoring Cook until thick. Remove from fire and add beaten whites of 2 eggs. SAUCE 1 pint of milk 2 egg yolks 1 cup of sugar Pinch of salt Cook until it thickens. — Mrs. Gaylord. BAKED APPLE DESSERT Select large cooking apples. Remove from stem end the core without cutting through the apple. Pare around stem end }6 of surface. Fill core space with sugar, bit of butter or salt and cinnamon. For each large apple, put in baking pan 1 teaspoon minute tapioca. Leave space between apples. Put water in pan to depth of about 1 inch. Bake slowly. To glaze apples dip the pan mixture over apples after tapioca has cooked. Add sugar to taste before cooling or serve with sweetened cream. — Mrs. William Noble Rockwell. BUTTERSCOTCH SPANISH CREAM % cup brown sugar 3 eggs 2 tablespoons butter Few grains salt 2 cups milk 1 teaspoon vanilla ly* tablespoons gelatine soaked in 2 tablespoons water Put butter and sugar in top of double boiler. Stir over the fire until it begins to boil, then stir and boil 1 minute, be- ing careful that it does not burn. Sugar should be slightly caramellized. Add milk and place over hot water. Mix egg yolks and salt, using fork or spoon. When sugar is dis- solved in milk add slowly to eggs. Return to double boiler and stir and cook until mixture forms a thin coating on spoon. To this custard, add gelatine soaked in water. Strain into a pan, and set away to cool. Stir occassionally, and when mixture begins to stiffen, beat until light and fluffy. Beat 3 egg whites stiff, add 14 CU P brown sugar and add to first mixture. Mix well and turn into a mold rinsed with cold water. Garnish with strips of sponge cake and whipped cream. — Helen B. Lanterman (Mrs. W. W.) COOK BOOK 93 MAPLE BLANC MANGE (To serve 3 or 4 people) 1 cup of milk, 1 tablespoon corn starch (a heaped spoon- ful for a stiff mixture). i% cup of thick maple syrup. Add the syrup gradually while mixture is hot and beat until smooth. Cool in molds. Serve with cream and jelly. Or Use less cornstarch, pour product into, sherbet glasses and serve with whipped cream. Do not sweeten the cream. —Mrs. W. N. Rockwell. ALMOND SPONGE Put V2 lb. of blanched and chopped almonds in a shal- low pan, cover with sugar and place in hot oven. Let brown and crystalize. Mix with 1 pint of cream, whipped, and serve in the middle and on top of a split sponge cake. Decorate the top with candied cherries. — Mrs. R. P. Moore. TORTE % cup of butter 1 teaspoon baking powder 1/2 cup of sugar 1 cup of flour 4 egg yolks 1 teaspoon vanilla 5 tablespoons of milk Mix well and spread in well greased pan. Beat 4 egg whites and fold in 14 cup of sugar. Arrange on top of first mixture in pan and sprinkle with almonds cut up real fine. Bake slowly in moderate oven about 40 minutes. — Mrs. Gust- afson. CHERRY TORTE V-i cup of butter 2 egg yolks V'l cup of lard 2 tablespoons sugar 2 large cups flour Line a spring form with the above mixture and fill with preserved fruit. Take 1 cup of juice with 1 tablespoon corn- starch and pour into form. Beat to a foam 6 egg yolks, 14 lb. almonds, 14 lb. sugar. Then beat egg whites stiff and mix with sugar, nuts and yolks. Put over fruit mixture in form and bake at least 1 hour or more in a slow oven. — Mrs. D. M. Workman. 94 YOUNG WOMAN'S AUXILIARY BLITZ TORTE V2 cup butter (4 oz.) 4 tablespoons milk V2 cup sugar 1 teaspoon baking powder Yolks of 4 eggs 4 ounces of flour Bake in 2 layers and use : FILLING 1 cup milk 3 tablespoons sugar 1 tablespoon cornstarch Vanilla Boil until thick and put between layers. Beat egg whites stiff, spread over top, sprinkle with chopped nuts and brown in oven. — Mrs. A. M. Langwill. CREAM PUFFS Boil together 1 cup of water and V2 CU P of butter, stir in 1 cup of flour, cook until thick and set aside to cool. Stir in three unbeaten eggs. Beat well, drop into buttered gem pan and bake. Have oven hot and lower flame when you put them in. Bake slowly from 20 to 25 minutes. Fill with whipped cream. — Aileen S. Clarke. MARSHMALLOW PUFF Vfc P m t whipped cream V2 cup walnut meats V2 lb. marshmallows, diced 14 cup maraschino cherries Vanilla Let stand in ice box 3 or 4 hours after all mixed to- gether. Serve with lady finders or macaroons. — Mrs. Gough. AMBROSIA 6 bananas, 3 oranges, 1 small pineapple (or canned), all peeled and sliced thin ; 1 small package of shredded cocoa- nut, 1 generous cupful of sugar. Arrange in a deep dish in layers, bananas, oranges, sugar, cocoanut, pineapple until all are used up, with the pineapple for a top finish. Keep in the ice box until you are ready to serve. — Mrs. Downs. COOK BOOK 95 FRENCH CREAM CAKE 3 eggs 1 teaspoon baking powder 1 cup sugar 1 teaspoon vanilla 6 tablespoon water IV2 cups flour Method: Beat eggs well; add sugar and vanilla; add water and flour with baking powder, alternately. Bake in 2 pie tins, greased, in moderate oven. Split while warm and fill with custard sauce. — Mrs. H. J. Jacobi. CUSTARD SAUCE (For French Cream Cake) 1/2 pint milk % cup sugar 2 tablespoons cornstarch 1 teaspoon vanilla 1 egg Butter, size of an egg Method: Scald milk; add cornstarch, dissolved in 1/2 cup of milk. After this has boiled, add butter, sugar and egg beaten together, and vanilla. Put between cakes while warm. — Mrs. H. J. Jacobi. DELMONICA DESSERT 4 tablespoons butter 1/2 teaspoon vanilla % cup of sugar 2 tablespoons very strong coffee 2 eggs 16 lady fingers V2 cup almonds, chopped Cream butter and sugar. Stir in unbeaten eggs (one at a time) ; add almonds, coffee and vanilla. Place a layer of halved lady fingers in a mold and pour over a part of mix- ture. Add another layer of lady fingers laying in opposite direction, then more of mixture. Repeat until mold is filled. Turn out of mold and cut in slices ; serve with sweetened and flavored whipped cream. This should be made the day be- fore using and kept in the ice box. — Myrtle Irene Powers. COBBLER (Cherry or Any Fruit) l 1 /^ cups flour 1 tablespoon crisco IV2 teaspoons baking powder 1/2 cup milk 1 teaspoon salt \y% cups sugar 1 quart cherries (or other fruit) Use a cup in the center of pan you cook it in. — Mrs. M. W. Heath. 96 YOUNG WOMAN'S AUXILIARY PEACH SHORT CAKE 1 cup of sugar 1 cup of milk 1 egg 2 cups flour Butter, size of an egg 2 teaspoons baking powder Cut peaches, put in between layers and on top. Served with whipped cream. — Mrs. E. F. Browne. SPANISH CREAM 8 tablespoons sugar V2 box Knox gelatine 3 eggs 1 tablespoon vanilla 1 quart of milk Soak gelatine in milk. Put on fire in double boiler and stir until dissolved. Add yolks of eggs and 4 tablespoons of sugar. Stir until it comes to boiling point. Remove from stove. Have whites of eggs beaten stiffly with 4 tablespoons of sugar and add to mixture, stirring briskly until thorough- ly mixed. Flavor and turn into mold. Serve with whipped cream. — Mrs. W. J. Tewksbury. STRAWBERRY SURPRISE Mash 1 quart of strawberries to a pulp; add 1 cup of sugar and 2 cups of water, juice of 1 lemon and the unbeat- en whites of 3 eggs; turn into a freezer and freeze. Will make half a gallon of delicious "surprise," will serve 10 peo- ple generously. — Mrs. Augustinus. MAPLE PARFAIT 6 egg yolks % cup maple syrup 1 pint of thick cream Beat eggs until light; add syrup and stir constantly over fire until mixture forms a thick coating on spoon. Whip cream and mix lightly with egg mixture. Turn into a 3-pint mold, pack in ice and salt and let stand 3 hours. — Helen B. Lanterman. How to Store Food The refrigerator should be * used for storing not only all the surplus of the prepared perishable foods, but also all such foods as are subject to at- tack by insect or microbic life. This includes all dried fruits and special prepared foods, fancy flours, etc. Drinking water should be placed, cool in large bottles and kept on the floor of the refrig- erator. Butter, lard, cream and milk should be kept on the lower shelf — tender vegetables and fruits on the upper shelf — meats, as well as other foods, on the intermediate shelves. For best results use ice the year around. Suburban Ice Company 1600 - PHONES - 1601 98 YOUNG WOMAN'S AUXILIARY ANGEL PARFAIT % cup sugar 6 tablespoons almonds, chop- V% CU P water ped and blanched 12 marshmallows, quartered 2 cups whipping cream 2 egg whites 1 teaspoon flavoring . Boil sugar and water to soft ball stage; add marsh- mallows (do not stir mixture) ; pour over egg whites which have been beaten stiff ; add almonds and whipped cream ; put in lined mold and freeze. — Myrtle Irene Powers. MAPLE MOUSSE 1 cup maple syrup 4 eggs 1 pint whipping cream Heat beaten egg yolks and syrup until creamy, not too hot. Allow to cool. Beat whites of eggs. Whip cream. Mix cream and whites of eggs. Then add the yolks and syrup mixture. Freeze slowly, without much turning. Let stand in pack for 1 hour. — Mrs. H. J. Jacobi. MILK SHERBET 1 quart sweet milk 2 cups sugar 2 lemons (juice) Little lemon extract. Have ice chopped and every- thing ready; put milk in freezer, add sugar and lemon juice. May also add juice of 2 oranges or some pineapple or ban- anas. Do not cook anything. Just mix and freeze. — Mrs. C. W. Hunter ORANGE SHERBET 1 pint of sweet milk scalded with 1 pint of sugar. Cool and add 4 cup of cream, juice of 3 oranges and a small grat- ing of yellow rind, 1 lemon, V 2 teaspoon salt. Freeze.— Mrs. Robt. Frey. COOK BOOK 99 PEPPERMINT ICE CREAM 1 lb. of peppermint stick candy, preferably red striped. Put on slow fire with barely enough water to cover, until dis- solved. Cool and add about a quart of thin cream and freeze. —Mrs. W. L. Bourland. ANGEL PARFAIT Whip the whites of 2 eggs to a stiff froth, put y% of a cup of sugar and % cup of water in sauce pan, place on fire and stir until sugar is dissolved. Let cook slowly until a little dropped in cold water and rolled between the fingers forms a ball. Pour this hot syrup slowly into the beaten whites, beating constantly ; add tablespoon of vanilla, maras- chino or sherry, or any other flavoring. When cold, add a pint of cream whipped to a stiff froth. Pour into freezer and pack. — Mrs. E. L. Dunn. FROZEN PUDDING 1 cup of sugar 1 doz. stale macaroons (rolled) V2 CU P of water 1 cup English walnuts, candied 3 egg whites, beaten Cherries and pineapple, cut fine 1 teaspoon vanilla 1 pint cream whipped Boil sugar and water until it threads. Pour on beaten whites; beat until cool; stir in gently 1 pint of cream, well whipped; add nuts, vanilla, fruit and macaroons. Pack in ice and salt and let stand 4 hours. — Mrs. H. J. Gibson. MACAROONS Whites of 3 eggs beaten very light, into this mix 1 tea cup of white sugar, mixed with 1 tablespoon of cornstarch. Cook in double boiler 20 minutes, stirring constantly. Take off the stove and add y^ lb. of cocoanut and flavor. Drop in teaspoons on waxed paper and bake in slow oven. — Nellie M. Powers. 100 YOUNG WOMAN'S AUXILIARY PIES The best recipe for any possible combination is an ounce of common sense. HOT WATER PIE CRUST 3 cups sifted flour, 1 cup shortening, V 2 cup boiling water, V2 teaspoon salt if butter is used or 1 teaspoon salt if lard is used, % teaspoon baking powder. Sift salt, baking powder and flour. Put shortening in bowl ; pour hot water over and beat with fork until creamy. Stir in dry ingredients and roll out. Never fails. — Mrs. Win. J. Herzog. PASTRY FOR PIES Mix in proportion of 1 cup of shortening to 3 cups of pastry flour, 1 teaspoon salt. Have material cold. Moisten with ice water. For shortening use % lard and }«$ butter, mix with a knife. — Mrs. C. Simpson. CREAM PIE 2 eggs, beat five minutes; 1 cup sugar, beat five min- utes more; 1 cup of flour in which is sifted l 1 /* teaspoons of baking powder, V2 cup scalded milk. Bake in moderate oven 20 to 30 minutes in 2 tins. FILLING 1 egg slightly beaten 1 cup of milk V2 CU P of sugar 1 desert spoon of flour Cook in double boiler like boiled custard. When cool add the juice of 1 lemon and place between cake. — Mrs. Hol- lings. f ' " CREAM PIE 1 pint of milk 2 rounding tabl spoons cornstarch 1/2 cup sugar i/^teaspoon vanilla 3 eggs y* teaspoon lemon extract Cook egg yolks, sugar and milk with pinch of salt in double boiler until spoon is coated. Add cornstarch and cook until thick. Remove from fire and flavor. Put in baked crust, cover with meringue and brown in oven. — Harriet B. Touzalin. BUTTERSCOTCH PIE Line a glass pie plate with fairly rich crust and bake. FILLING li/:> cups of water 2 heaping tablespoons flour 1 lar, . . . . v • '*, . I (or spices to taste) 1 teaspoon cinnamon J 2 eggs 2 tablespoons melted 1 cup milk butter 2 tablespoons granulated Lemon extract if de- sugar sired 14 cup Karo -Mrs. Drewes. MOCK CHERRY PIE 11/2 cups cranberries, cut in halves; 1 cup seeded rais- ins; 1 small cup sugar; 1 cup cold water; 1 tablespoon flour; 1 teaspoon of vanilla or almond extract. Cook 10 minutes. Bake between 2 crusts. — Mrs. Kenneth Elwell. 108 YOUNG WOMAN'S AUXILIARY Cakes and Cookies In this collection you will find, Cakes of every size and kind, Rich and fruity, dark and light And bound to give a cook delight. ANGEL FOOD 5 oz. of flour Whites of 11 eggs 12 oz. of sugar 1 teaspoon cream of tartar 1 teaspoon of flavoring Sift the flour 4 times. Sift the sugar 4 times. Com- mence beating eggs on a platter. Next put in sugar gradual- ly, beating all the time. Then sift in flour, then extract. Do not stop beating until ready to go in tin. The last time flour is sifted, sift cream of tartar with it. Do not take out of tin until it drops. Bake 40 minutes to 1 hour. This recipe is the original angel food recipe. It was originally called angel's food.— Mrs. T. B. Wells. ANGEL FOOD Whites of 11 eggs 1 tumbler of flour V/2 tumblers of sugar 1 V2 teaspoons cream of tartar Sift each one five times, sugar sifted in first, then flour and 1 teaspoon of vanilla. — Mrs. W. H. Pruden. ANGEL FOOD CAKE 9 egg whites 1 teaspoon cream of tartar l 1 /^ cups of sugar Pinch of salt 1 cup cake flour 1 teaspoon vanilla Add salt to egg whites and beat. When eggs begin to foam add cream of tartar and continue beating until m stiff. Fold in sifted sugar. Fold in sifted flour and add vanilla. Bake for about 40 minutes in an angel food pan. Have heat slow until cake has baked about 25 minutes, then turn up gas for about 5 minutes so cake may brown, then lower heat until cake is done. Invert pan until cake is cool. — Lucile R. Rife. i. j ANGEL FOOD CAKE Whites of 11 eggs 1*4 cups flour 11/2 cups sugar Flavoring 1 teaspoon cream of tartar Beat the egg whites until partly stiff, then add the cream of tartar and beat until very stiff. Stir in sugar (which has been sifted 6 or 8 times) very gently, a little at a time, then the flour (which has been also sifted 6 or 8 times) in the same way and add the flavoring. Put in an ungreased pan and bake 45 minutes. — Mrs. Gough. COOK BOOK 109 DAINTY CAKE *4 cup butter IV2 cups sugar 1% cups flour 4 eggs, separated 4 teaspoons baking powder 14 teaspoon salt V& teaspoon lemon extract 1/2 cup cornstarch % teaspoon vanilla extract Sift flour and baking powder together 3 times. Bake in moderate oven (350°) from 15 to 20 minutes. — Mrs. M. W. Heath. ANGEL FOOD SPONGE CAKE 4 eggs beaten light Add 2 cups sugar, beat 10 min. 1 cup of boiling water 2 cups of pastry flour 2 teaspoons baking powder Vo teaspoon cream tartar 1 teaspoon flavoring extract Bake 45 minutes in slow oven. — Margaret T. Vial. WHITE FRUIT CAKE y* lb. candied pineapple V± cup butter V2 lb. candied cherries 1% cups sugar 14 lb. citron 1 cup sour milk 1/2 lb. raisins 4 eggs beaten separately •i/z lb. currants 1 teaspoon soda 1/2 lb. nut meats 1 teaspoon baking powder Flour to make stiff batter Bake slowly. — Mrs. R. V. Thomas. HOT MILK CAKE 2 eggs, well beaten V2 cup hot milk 1 cup sugar, added gradually 1 tablespoon butter 2 level teaspoons baking powder Pinch of salt l!/2 cups pastry flour Flavor to taste Sift baking powder and pastry flour together and add gradually. Add the butter to the hot milk. Bake in hot oven. Good with any kind of frosting.— Mrs. M. J. Carpen- ter. 110 YOUNG WOMAN'S AUXILIARY BURNT SUGAR CAKE 1V£ cups sugar 3 teaspoons burnt caramel V% cup butter 2 teaspoons baking powder 2 egg yolks 2 cups flour Pinch of salt 1 cup cold water 1 teaspoon vanilla Beat together well and then add 14 cup of flour addi- tional and 2 egg whites beaten lightly. • FROSTING IV2 cups granulated sugar y s cup boiling water Boil until it threads and pour over two beaten egg whites. Add 2 teaspoons of the caramel to the frosting.. BURNT CARAMEL 1 cup sugar, put in pan and let brown slightly, then add % cup 01 hot water and let boil until like syrup. It takes 2 or 3 minutes. — Mrs. W. A. Paine. CRUMB CAKE 2 cups flour sifted % cup of butter 2 teaspoons baking powder 2 eggs l 1 /^ cups sugar 1 cup of milk 1 teaspoon of vanilla Sift flour, baking powder and sugar together 3 times. Cream butter and add, then add eggs unbeaten and milk and vanilla. Beat until very light and bake in moderate oven. Use any icing. — Mrs. Wm. J. Herzog. CINNAMON CAKE 1 cup sugar V2 teaspoon cloves iy% cups flour 3 teaspoons cocoa \y% teaspoons baking powder 1 teaspoon cinnamon Sift all together and add 2 tablespoons melted butter. Break 1 egg into a cup and fill the cup with milk and add to the above. Before putting in the oven sprinkle sugar over the top of cake and then sprinkle cinnamon over top of the sugar. This is nice served with tea. — Mrs. Chas. Bennett. LITTLE DATE CAKES 1 cup sugar 1 teaspoon cinnamon 2 eggs V2 teaspoon baking powder in flour 1 cup sour cream 1 teaspoon soda in cream \y% cups flour % package dates — Margaret A. Randall. COOK BOOK 111 SPONGE CAKE 6 eggs 1 cup pastry flour 1 cup sugar % teaspoon baking powder Beat eggs and sugar together 20 minutes. Fold in floui which has been sifted several times with baking powder. Flavor to taste. — Mrs. J. G. Schwytzer. MOCK ANGEL CAKE 1 cup of milk Pinct of salt 1 cup of sugar 3 teaspoons baking powder 1 cup of flour 2 egg whites Heat milk to boiling point. Have all dry ingredients sifted 4 times and into this pour boiling milk and stir until smooth. Fold stiffly beaten whites in carefully. Put in greased pan and bake in moderate oven*- — Mrs. Russell Howard. "NEVER FAIL" SPONGE CAKE 1 scant cup of flour, V/% teaspoons baking powder sift- ed together, 3 eggs separated, 1 cup sugar, % cup of hot water, J/2 teaspoon vanilla. Beat whites of eggs until stiff, add gradually the sugar sifted then the beaten egg yolks. Add flour little at a time, folding it in. Do not beat. Then in same manner add the hot water, and the vanilla. — Althea S. Godso. WALNUT CAKE l/ 2 cup butter 14 CU P milk l"cup sugar VJ* cup flour 3 ^gg yolks \y% level teaspoons baking powder 2 egg whites %~cup walnut meats, broken Flavor Cream butter, add gradually sugar, then egg yolks well beaten, and milk. Mix and sift the dry ingredients, add and beat vigorously. Add nuts slightly floured, then fold in egg whites which have been beaten very stiff. Bake 45 minutes in moderate oven. — Mrs. J. E. Bratt. 112 YOUNG WOMAN'S AUXILIARY COCOANUT LAYER CAKE 1 cup of milk 1/2 cup butter 2% cups cake flour IV2 cups of sugar 4 teaspoons baking powder y 2 teaspoon grated orange 5 or 6 egg whites rind Pinch of salt Cream butter, add sugar and cream thoroughly, add or- ange rind and salt, alternate the milk and 2 cups of flour, beating thoroughly, then add the remaining 14 cup of flour sifted with 4 teaspoons of baking powder and stir, not beat in. Fold in stiffly beaten egg whites. Bake in 3 layers. Use grated fresh cocoanut for a delicious cake. COCOANUT FROSTING 2 cups sugar 2 egg whites V2 cup water Vanila and lemon juice Boil sugar and water to soft ball stage, add to stiffly beaten whites and continue to beat until thick enough to spread. Sprinkle cocoanut over. — Mrs. J. 0. Kelso. WHITE CAKE " 2 cups granulated sugar 3 cups flour V2 cup Snowdrift shortening 3 teaspoons baking powder 114 cups milk Whites of 4 eggs beaten stiff Pinch of salt —Mrs. Gaylord. MAPLE NUT CAKE V'l cup of sugar, fill cup with maple syrup, 14 cup of softened butter, ±1/2 beaten eggs (1 whole egg and 1 yolk), 1/2 cup sour cream, 1% cups sifted flour, 1 level teaspoon of soda in cream. Put all ingredients together and beat hard for 5 minutes. Bake in 2 deep layers. For the icing, boil 2 cups of maple syrup until it threads, pour over beaten egg white and beat until ready to spread. Add 1 cup of chopped marshmallows and 1 cup of chopped nut meats. — Mrs. A. M. Langwill. ICE CHEST CAKE 1 tablespoon confectionery sugar 4 eggs 2 bars German sweet chocolate 15 lady fingers 1 tablespoon boiling water Serve with V2 P m t of whipped cream and cherries. Melt chocolate over hot water. Beat yolks and sugar, stir into melted chocolate and stir until smooth. Add boil- ing water, stir and let cool. Split lady fingers. Line tin with oiled paper well up over edges, put 1 layer of lady fing- ers, then layer of chocolate, making 3 layers. Let set for 24 hours and serve with whipped cream and cherries. — Mrs. F. C. Fry. COOK BOOK 113 LITTLE LEMON CAKES 14 cup butter Yolks of 4 eggs, well beaten 1 cup sugar 1*4 cups flour Grated rind of 1 lemon 14 teaspoon soda 2 tablespoons lemon juice 4 egg whites, beaten and fold- ed in last. — Mrs. Chas. Bennett. PINEAPPLE LAYER CAKE i/2 cup shortening 2 egg yolks IV2 cups sugar 2*4 cups flour 314 level teaspoons baking powder 14 teaspoon salt 2 egg yolks 1 teaspoon vanilla % cup milk Cream shortening, add sugar slowly. Sift baking- powder, flour and salt together and add alternately with the milk. Fold in beaten egg whites last. FILLING AND ICING 3 cups confectioners sugar, 14 cup milk, 1 tablespoon lemon juice, 1 tablespoon diced canned pineapple, and 1 tea- spoon melted butter. Add milk to sugar and beat until smooth, then add the lemon juice and pineapple and spread between layers. Sprinkle with small pieces of pineapple, drained well. Spread the icing on top and sides of cake and add pieces of pine- apple while icing is still soft. — Mrs. Squires. ORANGE CAKE % cup butter 2 cups fine granulated sugar 3 cups pastry flour (sift before measuring) 2 teaspoons baking powder 4 eggs 1 cup sweet milk 1 teaspoon orange extract Cream butter, to which gradually cream in the sugar. Sift together 3 times the flour and baking powder. Add 1 tablespoon of this prepared flour to the creamed butter and sugar, then add the eggs, 1 at a time without first beating, adding a tablespoon of the prepared flour before folding in each egg. Then continue adding the flour alternately with the cup of milk. Flavor. This makes 2 loaves or 2 sheets of cake, and the recipe may be halved, and part used as a nut cake by flavoring with vanilla instead of orange and adding 1/2 cup of walnut meats, cut fine. — Mrs. A. E. Duclos. 114 YOUNG WOMAN'S AUXILIARY BROWN FIG CAKE J^ lb. figs ground fine Vo cup butter 1 cup raisins 4 eggs 1 cup boiling water in which V-i cup milk dissolve 2 cups sifted flour 1 teaspoon soda 1 teaspoon baking powder 1 level cup brown sugar 1 cup chopped nut meats Cinnamon, cloves to taste Save whites of 2 of the eggs for frosting. Cream butter, sugar and eggs together and add other ingredients. Divide into 3 layers and bake about 25 or 30 minutes. Put together with plain white icing. This is a good substitute for fruit cake as it keeps moist for a long time.— Mrs. A. F. Grenell. RAISIN CAKE Vt cup butter 3 cups flour 11/2 cups sugar 1 cup raisin water 2 eggs 2 teaspoons nutmeg 1 teaspoon soda 2 teaspoons cinnamon 1 cup chopped nuts Cover 3 cups small seedless raisins with boiling water. Let simmer 20 minutes and then cool and drain. Flour rais- ins well with part of the flour from the 3 cups. Use the cup of water for the cake drained from the raisins. Bake 45 minutes in a moderate oven. Frost with fudge frosting. — Mrs. Byron Greenlee. MARASCHINO CAKE 1 cup sugar V2 teaspoon vanilla 1/2 cup butter 15 or 18 maraschino cherries 2 eggs separated 2 teaspoons baking powder Vt cup milk and cherry juice 1*4 cups Swansdown flour mixed Cream sugar and butter, add egg yolks beaten lightly. Add milk and cherry juice. Sift flour and baking powder together 3 times and add, then cherries rolled in some of the flour, the vanilla and then the egg whites folded in last. — Edna T. Heppes. SPONGE CAKE 4 eggs 1 teaspoon vanilla 1 cup sugar: 1 teaspoon baking powder 6 tablespoons water 1 cup flour Beat yolks of eggs and sugar thoroughly, add water, then sifted flour and egg whites alternately, then the bak- ing powder and vanilla last. Pour in a greased tube pan and bake in quick oven. — Mrs. R. W. Classen. COOK BOOK 115 MOTHERS GINGER CAKE Mix in this order : 1 teaspoon ginger, y* teaspoon cinnamon, 14 teaspoon nutmeg, pinch of salt, 2 tablespoons butter (or shortening) , !/•> cup brown sugar. Stir this well and add 1 cup of boiling water, 1 cup of molasses with 1 teaspoon of baking powder stirred in, 2 well beaten eggs and raisins to taste. This makes a very thin batter and must be baked in a slow oven about 45 minutes. — Mrs. Max Eggert. SPICE CAKES Two eggs, separated. To well beaten yolks add % cup of sugar, 14 cup of softened butter, y% cup of molasses, y% cup of sour milk, 1 teaspoon soda, IV2 cups flour sifted with 1 teaspoon cinnamon, V2 teaspoon cloves, little nutmeg. Mix with the flour V2 CU P of chopped or seedless raisins and y% cup of chopped nut meats. Lastly, fold in beaten egg whites and bake in small tins in slow oven. These are not so good if made too stiff. — Mrs. A. M. Langwill. SPICE CAKE 1 cup sugar 2 cups of flour V2 cup of butter B teaspoons baking powder 1 egg 2 teaspoons cinnamon 1 cup of sweet milk % teaspoon cloves Vanilla Cream butter and sugar, add egg, milk, then spices and baking powder sifted with flour and beat well. Make 2 lay- ers in medium sized tins. Use butter and cream icing. — Mrs. W. A. Cooper. NEVER FAIL CAKE V2 CU P °f melted butter, 2 eggs broken into cup with melted butter and fill up with sweet milk, 1 cup of sugar, 114 cups of flour, 1 teaspoon baking powder and flavor with vanilla. Stir rapidly and bake in loaf or as cup cakes. To be eaten fresh. — Mrs. James Kidston. 116 YOUNG WOMAN'S AUXILIARY SPICE CAKE 1% cups sugar 2 eggs 1 cup sour cream l 1 /* teaspoons soda % cup butter (scant) 1/2 teaspoon cloves 2 cups flour y*i teaspoon nutmeg 1 cup seeded raisins or V2 teaspoon cinnamon currants y% teaspoon allspice Cream butter and sugar, add milk and 2 eggs beaten lightly. Sift all dry ingredients together and add. Bake in moderate oven about 40 minutes. Sweet milk can be used in place of sour milk, and 2 teaspoons baking powder used in place of soda. — Myrtle Irene Powers. DATE CAKE lcup brown sugar IV2 cups flour ( 2 eggs 1 teaspoon vanilla 1/2 cup butter 1 level teaspoon soda V2 CU P sour milk 1 lb. dates cut up 1 teaspoon lemon extract % cup broken walnut meats Bake in loaf or square tin.- — Jane Toates. DATE CAKE Cream 1 cup sugar 1 teaspoon cinnamon 1 lb. butter Pinch of salt 1 lb. lard 1 egg 14 teaspoon cloves Pour 1 cup boiling water and 1 teaspoon soda over 1 cup chopped dates. Add 1% cups flour, !/2 cup chopped nuts. Bake in moderate oven. Sprinkle with confectionery sugar. — Mrs. Durland. PRUNE CAKE One cup sugar, one-half cup of butter and pinch of salt creamed well together. Two eggs beaten well together and added to first mixture. One cup sweet milk with teaspoon soda, scant. One cup stewed and sweetened prunes, one-half cup walnut meats. Flour to make a cake batter with one teaspoon baking powder. Frost with boiled icing. This cake keeps well because of the moisture in the prunes. — Mrs. W. R. Ruegnitz. COOK BOOK 117 APPLE SAUCE CAKE 2 cups apple sauce 2 cups brown sugar 1 heaping teaspoon baking 2 teaspoons cinnamon soda 1 teaspoon nutmeg 1 large tablespoon lard or 1 teaspoon cloves butter 1/2 teaspoon ginger 1 egg Flour enough to thicken All or any of the following fruits may be added : 1% lb. raisins, V2 lb. dates, a little citron and a few nuts. — Mrs. Harry W. Dietrich. FRENCH CAKE 2 cups brown sugar 1 teaspoon cinnamon 2 cups water V2 teaspoon cloves 1 cup shortening 2 tablespoons cocoa 2 cups raisins Mix these ingredients and boil three minutes. Let cool. Then add 1 teaspoon soda dissolved in 1 tablespoon hot wa- ter. Add 4 cups flour measured after sifting and 1 cup nuts. Bake in loaf for 1 hour. Slow oven. — Mrs. H. J. Jacobi . BLUEBERRY CAKE 1 I ]™V*l g f; Warned I J/2 C11 P butter J .„ (iy* pint blueberries 2 cups sour milk L f m. .. n 11 teaspoon salt 1 cup sugar 3 < - . , n ,. . jl teaspoon soda 2 eggs well beaten L - ,, , .-, , fl U full quart sifted flour Put No. 3 in large pan with berries well floured. Mix No. 1 and No. 2 and put in middle of No. 3, then stir all well from outside edge of pan to middle. Bake in dripping pan in rather slow oven. — Mrs. A. G. Morey. DATE FRUIT CAKE 1 cup crisco or butter, 1 cup sugar, 2 whole eggs or 3 yolks, 2 cups flour, 1 teaspoon baking powder, vanilla or other flavoring Grind through meat chopper 1 package dates or figs, 1 cup raisins. Add 1 cup boiling water in which has been dissolved 1 teaspoon soda. Mix with fruit and add 1 teaspoon cinnamon and V2 teaspoon cloves. Mix fruit and cake mixture together thoroughly. — Mrs. A. M. Lang will. 118 YOUNG WOMAN'S AUXILIARY SOUR CREAM CAKE 1 cup sugar 14 teaspoon soda l 1 /^ cups flour 14 teaspoon baking powder % teaspoon salt 1 teaspoon vanilla Break 2 eggs in measuring cup and fill with thin sour cream. Add to dry ingredients, flavor and bake in three lay- ers. Put together with lemon filling and dust top with pow- dered sugar. — Helen B. Lanterman. WHIPPED CREAM CAKE 2 well beaten eggs % cup milk 1 scant cup sugar 1 teaspoon butter 1 cup flour Flavor 1 heaping teaspoon baking powder Add butter to the milk and bring to boiling point. Bake in three layers and spread with whipped cream between layers. Sprinkle top with confectionery sugar. — Mrs. K. R. Elwell SUNSHINE CAKE Boil IV2 cups of sugar and VS cup water till it forms soft ball in cold water. Beat whites of 6 eggs stiff and add slowly the syrup. Beat till cool. Beat yolks of 6 eggs and add slowly. Take 1 cup of Swansdown cake flour, measured after sifting once, sift 5 times and add 1 teaspoon cream of tartar. Add slowly to the mixture the flour and a pinch of salt with 14 teaspoon lemon flavoring. This never fails. —Violet Walter. DATE LOAF CAKE Stone enough dates to make one pound; add one pound English walnut meats, leave dates and nuts whole. Sift over them 1 cup flour, % teaspoonful salt, 2 teaspoons bak- ing powder (rounding) , sift three dry things together three times, add one cup sugar and sift again. Beat whites and yolks of four eggs separately, add yolks, then whites, 1 tea- spoon vanilla. Bake 1 hour in moderate oven. Line pan with butter paper. Serve with whipped cream. — May W. Holman. COOK BOOK 119 SPANISH CHOCOLATE CAKE V% cup butter 1 teaspoon vanilla 1% cups sugar 2 squares chocolate melted 4 eggs 5 tablespoons boiling water Vt cup milk 1% scant cups Swansdown 4 teaspoons baking powder cake flour Melt the chocolate, add boiling water, cream butter, add sugar, cream all thoroughly. Add yolks and beat hard ; then add milk, melted chocolate and gradually the flour which has been thoroughly sifted with baking powder ; beat vigorously. Fold in stiffly beaten whites of eggs and vanilla. Mix quick- ly and bake very slowly in two layers or one deep cake tin. Frost with chocolate or caramel frosting. — Helen P. John- son. EXCELLENT CHOCOLATE CAKE 1/2 cup of butter 1% cups of flour 2 squares of cholocate 1 cup of sugar 1 egg yolk 1 teaspoon baking powder . 1 cup of milk 14 teaspoon of soda Melt butter and chocolate. Add beaten egg yolk with y% cup of milk. In a mixing bowl, sift flour, sugar and bak- ing powder. Stir in the chocolate mixture, and add soda dissolved in 14 cup of milk. Bake in a square cake pan 40 to 50 minutes. — Tessie M. Holton. EASY CHOCOLATE CAKE 2 squares chocolate, melted ±14 cups flour Scant V2 cup butter, melted 2 rounding teaspoons baking 1/3 cup sugar powder 1 cup water 1/2 cup nuts, chopped fine 3 eggs 14 teaspoon vanilla Put yolks of eggs in bowl, add melted butter and then the sugar. Then add a little flour, add water, then the rest of the flour ; add nut meats and beaten whites of egg, van- illa and last the baking powder. Use Dover beater for all. Is delicious served with whipped cream. — May W. Holman. BLACK CHOCOLATE CAKE 1 cup butter 3 eggs 2 cups sugar 2 teaspoons baking powder 1 cup cold water 2 squares chocolate 3 cups flour Vanilla — Mrs. Leonard Hon-. 120 YOUNG WOMAN'S AUXILIARY DEVILS FOOD CAKE 1 cup sugar, 5 tablespoons cocoa, mixed together dry 14 cup butter 1 teaspoon soda 1 cup sour milk Pinch of salt 1% cups flour 1 egg Cream butter and sugar, add beaten egg, then flour and salt. If sweet milk is preferred, add 2 teaspoons baking- powder instead of the soda. — Mrs. Geo. M. Stevens. WELLESLEY FUDGE CAKE 2 cups brown sugar 2 eggs beaten light V'l cup mazola oil or butter i/£ cup water 2^4 squares chocolate 2 cups flour 1/2 cup sour milk Vanilla 1 teaspoon soda Bake in two layers —Mrs 0. W. Bartlett. SOFT CHOCOLATE CAKE Cooked Part: V2 cup milk I/2 cake, baker's chocolate 1 cup sugar Yolks of 2 eggs Mix well and cook until thick, stirring constantly. Let cool. Cake Mixture: 1 cup sugar 1 teaspoon vanilla V2 cup butter iy% cups flour 1 cup milk 2 teaspoons baking powder Add the cooked part and gently fold in the beaten whites of two eggs. Bake forty-five minutes. — Laura V. Nickless. CHOCOLATE CAKE Six squares Baker's unsweetened chocolate broken and stirred into three-fourths cup milk. Add one cup sugar and yolk of one egg. Cook in double boiler until smooth. Then let cool. Cream together one cup sugar and one-half cup butter. Add one-half cup milk, three eggs beaten, two cups flour, two teaspoons baking powder. Stir all together and add above chocolate mixture, flavor with vanilla. Put to- gether with white frosting made of two cups sugar and eight tablespoons boiling water. Cook until it strings, then pour on beaten whites of two eggs, beating until cool. — Mrs. Al- bert Metzel. COOK BOOK 121 SKILLET CAKE Put in large iron skillet 1 lb. brown sugar, 14 lb. butter, melted. Pour small can of shredded pineapple and drain dry. Then pour over cake batter 1 scant cup sugar, 1 tablespoon each of lard and butter, 1 cup milk, 1 teaspoon vanilla, salt, 2 cups flour or more for stiff batter, 2 teaspoons baking powder. Pour over melted butter, sugar and pineapple and bake in slow oven 40 minutes. Serve cold with whipped cream. — Maud M. Wakefield. POUND CAKE 1 lb. sugar 10 eggs, strictly fresh 1 lb. butter 6 ounces citron peel, cut fine 1 lb. flour sifted Cream butter well. Beat eggs very light. Add cream- ed butter mixing lightly but thoroughly. Sift in the flour Add the citron peel. Bake in moderate oven in two long pans one hour. 1/2 CU P raisins may be added to the peel or substituted for it. This is a very old Scotch recipe. — Mrs. T. C. MacMillan. CREAM SPONGE CAKE Yolks 4 eggs IV2 tablespoons cornstarch 1 cup sugar Flour to fill cup 3 tablespoons cold water 1% teaspoons baking powder ^4 teaspoon salt Whites of 4 eggs beaten stiff ; flavoring. Beat yolks until stiff; add sugar gradually and beat 2 minutes; add water; put cornstarch in cup and fill with flour; sift cornstarch, flour, baking powder and salt; add whites and flavoring. Bake 30 minutes in moderate oven. Large cake. — Mrs. Al- len Eddy. FRUIT CAKE lV-j lbs. flour 14 gill rose water 1% lbs. sugar 1 teaspoon soda, heaping IV2 lbs. butter 2 teaspoons mace 1/2 lb. citron 2 teaspoons cloves 2 lbs. currants 2 teaspoons cinnamon 3 lbs. raisins 2 nutmegs 12 eggs 1 good teaspoon cream of tar- 1 gill brandy tar —Mrs. T. B. Wells. 122 YOUNG WOMAN'S AUXILIARY SPONGE CAKE 12 eggs, the weight of ten in sugar, the weight of 6 in sifted flour, 1 grated lemon, beat the eggs with the sugar until very light Put in flour, stirring as quickly as possible, add lemon. Beat egg whites to a stiff froth. You may be obliged to use a little of white of egg in beating in flour. Bake in two angel food tins. Let stand until ready to drop out.— Mrs. T. B. Wells. SWYBACK CAKE 1 scant cup sugar 1 cup walnuts cut fine 3 eggs beaten separately • Pinch salt Vanilla V& box Swyback rolled fine Bake in two layers, modern oven. About two hours be- fore serving, put sweetened whipped cream between layers and on top. — Mrs. R. P. Moore. ICE BOX CAKE 3 doz. lady fingers 2 eggs 14 lb. unsalted butter 1 lemon 1 cup sugar % pint unwhipped cream Cream the butter and sugar, add the eggs and cream again, then add the grated rind of the lemon and the juice and cream all together. Place a layer of lady fingers in a square pan or dish spread with the filling, then another lay- er of lady fingers covered with the filling, and so on until all is used up. Place in ice box and let remain for at least twenty-four hours. Whip the cream and pour over the top when ready to serve. — Mrs. W. 0. Austin. CUP CAKES 1% cups of sugar 2 teaspoons of baking powder V2 CU P of butter 1 teaspoon of vanilla V2 CU P of milk (sweet) 2 cups of pastry flour 4 eggs stirred in last without beating — Mrs. A. E. Leonard. COOK BOOK 123 DROP COOKIES 1 cup sugar % cup butter 2 eggs beaten very light Creamed together 3 teaspoons of baking powd .ia */i CU P sweet milk 1 teaspoon of lemon Flour for a stiff batler — Mrs. A. E. Leonard. LITTLE GOLD CAKES (Good for Using Egg Yolks) 1 tablespoon butter 1/2 teaspoon baking powder l A cup sugar % cup sifted bread flour 4 egg yolks (beaten till thick) Grated nutmeg i4cup milk Few grains of salt Cream butter and sugar together, add beaten yolks, and beat hard. Sift dry ingredients and add alternately with milk, and bake in small tins. Frost when cold and place candied cherry on top of each. — Mrs. H. W. Hacker. HERMITS IV2 cups brown sugar 1 cup nut meats, chopped % cup butter 2 eggs 2% cups flour 3 tablespoons sour milk 1 cup currants 1 teaspoon soda \y>i cup raisins 2 teaspoons cinnamon V2 teaspoon nutmeg- Mix as for cake. Drop from spoon on to greased cookie pans. Moderate oven. — Mrs. H. J. Jacobi. CHOCOLATE INDIANS 2 squares chocolatei 14 teaspoon salt V-2 cup butter 1 teaspoon baking powder % cup bread flour 1 teaspoon vanilla 3 eggs 1 cup chopped walnuts 1 cup of sugar Melt chocolate over hot water, add butter, stir until but- ter melts and set aside, beat eggs, add sugar, sift dry ingred- ients, add eggs, then chocolate mixture, nuts, vanilla and spread in shallow pan, bake 20 minutes, cut into squares. —Mrs. J. E. Hilbish. 124 YOUNG WOMAN'S AUXILIARY OATMEAL SPICE COOKIES Cream together V2 cup lard, V2 cup of butter, 2 cups of granulated sugar. Beat in 3 whole eggs and add 10 table- spoons of sweet milk. Add 3*4 cups of dry rolled oats, 1 cup of chopped raisins, and % of a cup of chopped nuts, sift together 3 cups of flour, V2 teaspoon of salt, 1 level teaspoon each of cinnamon, cloves, allspice and soda, add dry ingre- dients to the other mixture and beat vigorously. Drop from a teaspoon into a greased pan, leaving room for spreading and bake in a moderate oven. — Mrs. R. W. Classen. MACAROONS 2 cups corn cornflakes 1 cup cocoanut 1 cup sugar 2 eggs Beat eggs well and mix with dry ingredients Drop by teaspoonsful onto buttered pans. Bake in slow oven. Makes about three dozen. — Mrs. H. J. Jacobi. RAISIN COOKIES 1% cups of sugar V% CU P °f bacon fat or butter 2 eggs V2 CU P °f nu ts and i/2 CU P °f raisins chopped 1 teaspoon of soda dissolved in two tablespoons of sour milk 1 teaspoon of cinnamon 3 cups of flour OAT MEAL COOKIES 1 cup sugar 1 teaspoon cinnamon % cup butter or lard 1 teaspoon cloves 1 cup sour milk 2 eggs 1 cup oat meal 3 cups flour 1 cup chopped raisins 1 teaspoon soda in flour 1 cup chopped nuts — Mrs. Fred S. Lodge. COOK BOOK 125 BLACK WALNUT COOKIES 1 cup chopped black walnuts i/oteaspoon baking powder 1 cup brown sugar pinch of salt 2 eggs 3 tablespoons flour Butter sheet pan very generously. Pour batter and bake very slowly until done. Cut in squares white hot. — Mrs. H. J. Jacobi. HERMITS 1 large cup light brown sugar V£ teaspoon cloves % cup lard (small) part but- 1 teaspoon cinnamon ter if desired 1 teaspoon soda 1 cup sour milk 1 egg Pinch salt 1 cup raisins 1 <2 cup walnuts (chopped) Flour about 2 cups — or enough to make batter a little stiffer than for cake, drop on pan with spoon and bake in a quick oven. — Mrs. John W. Patterson. SPONGE DROPS 3 eggs beaten lightly % cup sugar 1 heaping cup flour sifted with 1 heaping teaspoon baking powder. Drop from teaspoon three inches apart on buttered tins. Bake in a quick oven. — Mrs. H L Cary FRUIT COOKIES 11/2 cups brown sugar 3 eggs Vz cup molasses 1 teaspoon soda Cup chopped dates 1 teaspoon cinnamon 1 cup butter 1 teaspoon cloves — salt Flour to make soft dough. Drop with a spoon or roll them. — Jane Toates, 126 YOUNG WOMAN'S AUXILIAEY OATMEAL MACAROONS 2ViS cups raw oatmeal 2 eggs 1 teaspoon vanilla 1 teaspoon baking powder 1 cup sugar 1 tablespoon butter Cream, butter and sugar, add beaten yolks of eggs, add Beat whites of eggs stiff and add at the very last. oatmeal with baking powder stirred in, then vanilla. Drop from a teaspoon into greased pans. Bake in slow oven, 25 minutes, 10 minutes on lower grate. Recipe makes about 50 macaroons. — Mrs. G. E. Purple. COCOANUT MACAROONS 1 egg white }£ cup condensed milk 1% CU P S Dromedary cocoanuts % teaspoon vanilla Mix cocoanut, condensed milk and vanilla thoroughly. Beat egg white until stiff, combine mixtures, shape into cakes. Bake in moderate oven 15 minutes. — Mrs. Myron J. Kelly. SPANISH BUN CAKE 2 cups sugar 4 eggs 1 scant cup butter 2 teaspoons baking powder 1 cup milk 1 teaspoon each of cinnamon 214 cups flour and cloves Save whites of two eggs and use with two cups of sugar and % cup boiling water in a boiled icing. This make a large cake. — Mrs.'W. R. Ruegnitz. SURPRISE COOKIES 1 cup butter and lard mixed 2 teaspoons vanilla 2 cups sugar Pinch of salt 2 eggs 1/2 teaspoon baking powder 1 teaspoon soda dissolved in Sifted with flour enough to % cup sweet milk roll easily When cut, spread on top of each cookie a little of the following mixture: 1 tablespoon butter, 1 tablespoon cin- namon and 3 tablespoons sugar. Bake quickly. Edna T. Heppes. COOK BOOK 127 GINGER SNAPS 11/2 cups sugar 1 level tablespoon ginger V2 CU P molasses 1 cup shortening 1 teaspoon salt Boil all slowly from 3 to 5 minutes. When cool add 1 tablespoon vinegar, 1 tablespoon soda, dissolve soda in 6 tablespoons of cold water, add flour to mix quite stiff. Mrs. E. A. Thompson. GINGER COOKIES Melt one cup of shortening (either lard or bacon fly- ings.) IV2 cups molasses 1 level tablespoon soda in % cup sugar J/ocup boiling water 2 heaping teaspoons ginger Little salt if unsalted shortening is used. Flour enough to easily roll. Put in closed can while hot if soft cookies are preferred. — Mrs. F. J. Lewis. BUTTERSCOTCH COOKIES 14 cup butter ^tablespoon cream of tartar */4 cup lard V2 tablespoon soda 2 cups brown sugar 314 cups of flour 2 eggs 1 teaspoon vanilla Cream butter, lard and sugar, add well beaten egg f y% cup flour mixed with soda and cream of tartar Mix in the rest of flour until stiff but not crumbly. Make into loaf and let stand in cold place over night. Slice quickly next morning and bake immediately. Recipe makes four dozen. — Althea Godso. COOKIES 1 cup shortening (Crisco) 2 eggs 2 cup sugar Vanilla % cup sweet milk in which dissolve 1 teaspoon soda. Mix Y2 teaspoon baking power with flour and use enough flour to roll the cookies very thin. For top, use mixture of 3 heaping tablespoons sugar, 1 tablespoon butter, 1 table- spoon cinnamon, 1/2 teaspoon cloves, place a little on each cookie. — Mrs. A. M. Langwill. 128 YOUNG WOMAN'S AUXILIARY DEVILS FOOD COOKIES 1 cup sugar y% teaspoon soda 1 egg 2 squares melted chocolate V2 cup butter (or substitute) V2 teaspoon vanilla V2 cup sour milk V2 cup raisins IV2 cups Swansdown flour 1 cup chopped nuts Drop in cookie pan and bake slowly when cool, cover with icing made of yolks of 2 eggs beaten into powdered sugar, a square of melted chocolate, and a little melted but- ter and vanilla. — Mrs. J. E. Bratt. FROSTED CREAMS V^cup sugar 1 cup molasses % cup lard 3 cups flour 2 eggs 1 teaspoon ginger % cup of milk 1 teaspoon cinnamon 2 teaspoons soda Cream, lard and sugar, add eggs beaten together, then sour milk, Molasses, flour and seasonings and at last the soda dissolved in a little water, spread on large pan, bake in quick oven. Frost and cut in squares. — Mrs. G. E. Purple. SPICE COOKIES 1/2 cup butter 1/2 cup currants 1 cup sugar 1 teaspoon allspice 2 eggs 1 teaspoon cinnamon 1 cup sour cream 1 teaspoon ginger 1 teaspoon soda pinch of salt Enough flour to make thick batter Cream, butter and sugar, add egg well beaten then soda dissolved in cream, mix well and add flour, currants and spice. Drop from spoon in pan about an inch apart. Bake in moderate oven. — Margaret E. Thompson. SOUR MILK DROP CAKES 1^4 cup sugar V2 teaspoon soda 1/2 cup shortening 1 teaspoon vanilla 2 eggs 1 cup raisins V2 cup sour milk 2 cups flour Bake in gem pans in moderate over. Mrs. C. A. Touzalin. COOK BOOK 129 TEA CAKES 1% cups flour 1 teaspoon baking powder 1 cup sugar 14 teaspoon salt Break egg in cup, fill cup half full melted butter and other half milk, beat 5 minutes and bake in gem pans. — Ethel M. Heppes. DATE NUT BAR 1 cup cake flour 1 cup granulated sugar 1 teaspoon baking powder 1 pound dates 5 eggs 114 cups sliced walnuts Sift sugar once before measuring. Add baking powder, sift once and set aside. Separate the eggs, placing the whites in a shallow bowl, yolks in a mixing bowl. Rub dates (cut) and nuts in the flour so as to separate them. Beat the yolks and sugar till quite stiff. Whip the white's stiff. Beat the flour mixture into the yolks and sugar, when blended add the whites. Mix well and pour into a large pan. Make the dough only 14 of an inch thick. Bake in a slow oven until a toothpick comes out clean. Cut in bars. The mixture should rise rather "krinkley" and darken slowly. When done it will shrink slightly. —Violet E. Walter. " DATE BARS 1 cup sugar 1 package dates, cut fine 1 cup flour 1 teaspoon baking powder x cup liUUl 1 cup pecan nuts % cup milk 2 tablespoons melted butter Bake in bread pans cut in squares. Roll in powdered sugar while hot. — Mrs. W. H. Pruden. BUTTER SCOTCH COOKIES 2 cups brown sugar 4 cups flour 14 cup shortening 1 teaspoon soda 2 eggs 1 teaspoon cream tartar Mix all together, knead as in making bread, roll in long roll, place in ice box over night, slice down in morning and bake. — Ethel M. Heppes. 130 YOUNG WOMAN'S AUXILIARY CHOCOLATE COOKIES Vz cup butter 1 egg 1 cup sugar 2 oz. Baker's chocolate 14 cup milk 2 teaspoons baking powder 2 cups flour Add salt and vanilla Mix, chill, roll very thin and small, and bake in a hot oven ICE BOX COOKIES % cup soft lard ( Cream % cup soft butter / Add 1 cup sifted white sugar 4*4 cups flour 1 cup sifted brown sugar 1 teaspoon salt 3 eggs, unbeaten, one at a time 1 teaspoon soda Sift together and add 1 teaspoon cinnamon Mold into a loaf and put in bread pan in ice box over night. In the morning slice thin and bake in hot oven 15 minutes. Nuts can be added. Bonnie G. Craig. BROWNIES 2 squares chocolate, melted 2 eggs i/ 2 cup butter , V2 cup flour > Creamed 1 cup nuts (chopped) 1 cup sugar J x teaspoon vanilla Salt Bake in shallow pan in quick oven for 25 minutes. Cut in squares while hot. — Mrs. Leonard Horr. OAT MEAL COOKIES % cup shortening scant 2 cups flour 1 cup sugar y 2 teaspoon salt 2 eggs IV2 teaspoons baking powder 1 cup sour milk 1 teaspoon cinnamon 2 cups oatmeal 1 cup raisins 14 teaspoon soda V2 cup nuts Mix soda in sour milk before adding. Drop from spoon on greased tins a little distance apart and bake in moderate heated oven. 80 cookies. — Mrs. F. L. Erion. COOK BOPK 131 CHOCOLATE FRUIT BARS 2 eggs beaten, pinch of salt 1 level cup flour 1 level cup of sugar 2 level teaspoons baking pow- 2 tablespoons boiling Water der 1 level cup chopped nuts 1 teaspoon vanilla 1 level cup dates 2 squares melted chocolate Break eggs into bowl, beat, then add other ingredients in order given, sifting flour and baking power together. Pour in shallow greased pan and cut in squares when cool. Mrs. G. D. Beckley. SIXTY SUGAR COOKIES 114 cups white sugar 1/2 cup sour milk 1 cup Snowdrift shortening 1 level teaspoon soda Salt 1 teaspoon baking powder 1 egg Flour to roll soft Lemon flavoring Mrs. Gaylord. CRISPETTES 2 cups dark brown sugar 2 eggs 1 cup butter (can use part V2 teaspoon soda (sifted with lard) flour) 4 cups flour (measure after 1 cup walnuts sifting) ^teaspoon salt, if lard is used take more salt Cream sugar and butter, add eggs, then flour. Pack closely in a bread tin. Chill thoroughly, slice off very thin, bake in moderate oven. Will keep indefinitely in air tight tin. — Julie M. Way. EXCELLENT COOKIES 1 cup butter VA lar S e spoons hot water 11/2 cups sugar 31,4* cups flour 3 eggs 1 teaspoon cinnamon 1 teaspoon soda 1 cup chopped nuts 1 cup raisins Drop from spoon in greased tins (excellent) Louise M. Irwin. 132 YOUNG WOMAN'S AUXILIARY FUDGE COOKIES % cup butter % cup flour 2 squares chocolate % teaspoon soda 2 eggs Nuts 1 cup sugar Flavoring Melt butter and chocolate together. Add other ingred- ients and cook in sheets. — Mrs. R. P. Moore. DROP CAKES 1 egg 1 cup sour milk 1 cup sugar brown or white 1 teaspoon of soda 1 cup shortening 1 teaspoon ginger 1 cup molasses 1 teaspoon cinnamon 14 teaspoon of cloves About 3 cups of flour or enough to drop from spoon. One can use chopped nuts and raisins if desired. Mrs. E. F. Browne. FRUIT CUP CAKES Cream together % cup butter and 1 cup sugar. Add well beaten yolks, 2 eggs. Sift several times 114 cups pas- try flour and 11,4 teaspoons baking powder, and add alter- nately with % cup of milk. Fold in well beaten whites of two eggs. Add 14 teaspoon orange extract and 1/2 teaspoon vanilla. Add 1 cup chopped walnut meats and 1 cup chopped dates, floured.— Mrs. Edna M. Dull. WALNUT WAFERS 1 egg 5 tablespoons of flour 1 cup sugar flavoring pinch of salt 1 cup nuts, chop fine, beat well Mrs. Allan Eddy. COOK BOOK 133 DOUGHNUTS l*/£ cup cane sugar 2 eggs 14 cup melted butter 1 cup sweet milk 2 round teaspoons baking powder. Flour to roll soft. Nutmeg. Cut out and let stand about 15 minutes before frying. — Mrs. Gaylord. DOUGHNUTS 1 cup sour milk 1 tablespoon vinegar I tablespoon butter teaspoon baking powder 1 cup sugar 1/2 teaspoon soda 2 eggs Salt, cinnamon and nutmeg. Flour to roll out. — Mrs. Wm. J. Herzog. MRS. EGGERT'S FAMOUS DOUGHNUTS 1 cup sugar Butter size of an egg 1 cup milk 3 eggs 3 teaspoons baking powder Flour to make soft dough. Mrs. Max Eggert. DOUGHNUTS 2 eggs beaten well % cup cream filled to brim V2 CU P brown sugar with milk 1/2 cup white sugar 3 cups flour sifted with 1 teaspoon nutmeg 2 teaspoons baking powder and V2 teaspoon salt Mix in order given, adding one more cup of flour to make dough easy to handle. It may not take the entire last cup of flour because the dough must be soft. — Mrs. Wm. Seymour, Ji* 134 YOUNG WOMAN'S AUXILIARY CORN FLAKE DROPS 2 egg whites beaten stiff 1 cup sugar 2 cups cornflakes 1 teaspoon vanilla speck of salt Add 1 cup nuts if desired Katherine D.Dietrich. BOSTON COOKIES 1 cup butter l!/2 cups sugar 3 eggs 1 teaspoon of soda 2 tablespoons hot water 3*4 cups flour salt 1 teaspoon of cinnamon 1 cup nut meats 1 cup raisins Mrs. Harry J. Ilett. DROP GINGER COOKIES 1 cup brown sugar y% cu p i ar d Vz cup butter 1 cup boiling water 1 cup molasses 5 cups flour 1 tablespoon soda 1 tablespoon ginger 3 eggs salt —Mrs. H. L. Cary. DROP GINGER COOKIES 1 heaping cup lard 1 heaping cup brown sugar 1 full cup molasses (New Orleans) 2 well beaten eggs 1 teaspoon salt 2 teaspoons cinnamon V2 teaspoon ginger % cup hot water with 2 teaspoons (level) of soda dissolved in it 4 cups of sifted flour Mix all, let stand over night. Drop small spoonful in pan and bake in the morning. — Mrs. C. W. Hunter. COOK BOOK 135 GERMAN COOKIES 1 cup granulated sugar 2 eggs 1 cup aark brown sugar scant y% teaspoon soda 1 teaspoon cinnamon dissolved in y% of a cup water % teaspoon cloves added drop by drop pinch of salt 1% cup Hour or a little more grated rind of 1 lemon if needed Mix dry ingredients together, add the eggs well beaten, then the water, 1 cup of flour, then 1 cup of English wal- nuts, sliced fine, then add the rest of the flour, drop on bak- ing tins rather far apart. — Madam J. W. Marcusson. GINGER CREAMS 1 cup molasses 1 egg 1 cup sugar 1 teaspoon salt 1 cup warm water 1 teaspoon ginger ^4 cup melted lard 1 teaspoon cinnamon 4 cups flour before sifting 1 teaspoon soda .Put spices and soda in last cup of flour. Put in dripping pan, spred about an inch thick and bake in moderate oven. Frosting — Stir powdered sugar into milk and spread while hot. 'Cut in squares. — Margaret R. Gowdie. CHOCOLATE COOKIES 1 cup sugar 1/2 teaspoon vanilla 1 cup sour cream ^teaspoon soda dissolved in 1 beaten egg cream 1 teaspoon salt 2 cups flour Two squares bakers chocolate melted in hot water and two tablespoons sugar, 2 teaspoons baking powder. Drop from spoon on greased tin and bake. — Mrs. James Kidston. GINGER CAKES y% cup butter %cup boiling water ] /2Cup brown sugar 2 heaping cups flour 1/2 cup molasses 1 egg 1 even teaspoon soda dissolved V2 teaspoon cinnamon in a spoonful warm water y 2 teaspoon ginger Cream the butter and sugar. Add molasses with soda stirred in. Then boiling water. Add egg last. —Mrs. Albert Metzel. 136 YOUNG WOMAN'S AUXILIARY LEMON FILLING 1 cup sugar 14. cup lemon juice 2Y2 tablespoons flour 1 egg grated rind, 2 lemons 1 teaspoon butter Mix sugar and flour, add grated rind, lemon juice and egg slightly beaten. Put butter in sauce pan; when melted add mixture, and stir constantly until boiling point is reached. Care must be taken that mixture does not adhere to bottom of sauce pan. Cool before spreading. — Helen B. Lanterman. CHOCOLATE FROSTING V2 cup sugar 2 pz. bitter chocolate %cup cream 1 teaspoon butter Boil until thick stirring constantly. Let cool slightly and spread. — Lucile Rife. CHOCOLATE FROSTING IV2 scant tablespoons boiled 1% scant tablespoons water coffee 2 tablespoons butter 1/2 teaspoon vanilla Place over the fire until it starts to boil, then turn at once on 3 tablespoons cocoa mixed with 1 cup confection- er's sugar. Beat until it begins to thicken, which it does very quickly. — Althea L. Godso. QUICK CHOCOLATE FROSTING 1 egg white 1 square of chocolate 1 cup confectioner's sugar 2 tablespoons of butter (level) Melt chocolate and butter, add to egg and sugar mix- ture, blend well and flavor. — Mrs. H. H. Holton. COOK BOOK 13T CHOCOLATE FROSTING 2 A /2 cups confectioner's sugar 2 squares chocolate Jj cup of butter cream Melt chocolate and butter, add sugar Thin with cream to right consistency to spread. — Mrs. 0. W. Bartlett. ALLEGRETTI FROSTING 1 cup granulated sugar 14 cup sweet milk Boil until it threads from the spoon. Beat until right consistency to spread on the cake, while hot. Melt a square of chocolate and spread over white icing. — Mrs. W. A. Paine. MOCHA FROSTING 14 cup of butter 1 square melted chocolate l!/4 cups powdered sugar % cup very hot strong coffee Beat in order given until creamy. Will keep cake moist for days. — Mrs. M. W. Heath. MAPLE FROSTING 1% cups brown sugar 14 cup white sugar }£ cup water Boil till it threads and beat into 2 egg whites. Beat slightly, place in double boiler until mixture granulates at edge, then beat till cool— Mrs. Russell E. Royer. 138 YOUNG WOMAN'S AUXILIARY MOCHA ICING 1 cup confectioner' s. sugar 2 tablespoons butter creamed 4 teaspoons cocoa Add slowly stong hot coffee until right consistency to spread. — Margaret A. Randall. CHOCOLATE FROSTING 6 tablespoons grated chocolate 6 tablespoons sugar 5 tablespoons water butter size of hickory nut Let boil until it begins to hair. Take off the fire and beat until right thickness to spread. This will not crack or be sticky. — Mrs. Charles Bennett. BROWN SUGAR FROSTING Boil 1 cup brown sugar, 4 tablespoons water together until it threads. Beat white of 1 egg stiff. Pour the first mixture over egg and beat. CARAMEL FROSTING 1 cup sugar, small piece of butter, % cup milk, vanilla. Boil until it spins a thread, then beat until thick enough to put on cake. COOK BOOK 139 PRESERVES Will't please your honor, Taste of these conserves. RHUBARB AND RED RASPBERRY CONSERVE 1 pt. or 2 cups red rasberries 1 pt. or 2 cups rhubarb (cut in small pieces) Pour boiling water over rhubarb and let stand 4 min- utes, then drain. Ihen put berries, rhubarb and 2 cups sugar together and stir and boil 2 minutes. Set off 4 minutes. Then add 2 more cups sugar and boil 2 minutes. Then set off and stir once in a while until half cold — then put in jars. (Pineapples and dried apricots conserve is good too) . Mrs. J. E. Hilbish. RHUBARB AND ORANGE CONSERVE 5 lbs. rhubarb, peeled and cut fine 4 lbs. sugar Mix and let stand over night 2 oranges (including skin), cut fine 1 cup seedless raisins 114 cups walnut meats, chopped fine Mix all together and boil until thick. Seal in jars. This recipe makes about two quarts. — Mrs. G. H. Mer- rill. GRAPE CONSERVE 5 lbs. grapes 1 lb. seeded raisins 5 lbs. sugar 3 oranges sliced very thinly 14 lb. chopped walnut meats Cook pulps separately and strain to seed. Cook skins raid other ingredients and add juice from pulps. Boil down 14 and pour in glasses. — Dorothy Mavor. WATER MELON RIND PICKLE For one melon, peel and cut into cubes the rind of 1 melon removing all red portion. Soak over night in water with good V2 cup salt. In morning drain off and rinse well, 'ihen cover with water and add 1 small tablespoon of alum, cook until clear, and tender, drain and add 7 lbs. of fruit, 3V2 lbs. sugar; 1 qt. vinegar; .2 teaspoons each cloves and cinnamon tied in a bag. Cook in with fruit until done — about 20 minutes. — Mrs. Harry W. Dietrich. 140 YOUNG WOMAN'S AUXILIARY CARROT CONSERVE Cut scraped carrots into small cubes, cook until tender and water nearly evaporated. To each quart of cubes allow 214 cups of sugar and the grated rind and juice of 1 large lemon. Dissolve the sugar in the lemon juice and small quantity of water remaining. Then add carrots and cook until syrup thickens. — Mrs. M. W. Heath. CHERRY CONSERVE 8 pound of cherries V2 pound English walnuts 6 pounds of sugar 1 package of raisins 4 oranges — Mrs. Myron J. Kelly. GRAPE CONSERVE V2 peck grapes Juice of 2 lemons Juice of 2 oranges 1 cup chopped walnut meats Remove the- skins from pulp, Cook pulp until soft, strain to remove seeds. Place strained pulp and skins in preserving kettle, add lemon and orange juice, and cook a few minutes. Measure the mixture and add equal quantity of sugar add the nuts and continue cooking until thick. — Helen C. Lemon. GRAPE CONSERVE 6 lbs. Concord grapes, cooked soft and rubbed through colander. 4 lbs. white sugar, cook twenty minutes then add 2 lbs. raisins, seeded and chopped. 4 large oranges, chopped fine, also thin yellow rind. Cook until it jellies. Cherries or plums may be used instead of grapes. — Mary H. Morey. COOK BOOK 141 GINGER PEAR 6 lbs. pears, peeled and cut in fine pieces before weighed. 4!/2 lbs. white sugar. 3 lemons sliced very fine. 4 oz. green ginger root scraped and chopped fine. Cook ginger in a little water first, add other ingredients and cook until the syrup seems nearly ready to jell. Lemon and ginger may be put through a meat grinder. — Mary H. Morey. PEAR CONSERVE 15 pounds pears, quartered, cored and run ti rough food chopper. Do not peel pears. 3 or 4 pounds of oviier fruits : Seeded raisins and 4 oranges with rind and all put through the food chopper. % as much- sugar by weight a, all fruit. Cook fruit soft and then add sugar and cook rapidlj stiri ng and skimming frequently for V2 hour or longer un U thick- ened or jelly like when cold. Cool a bit in saucer on ice tt test. Then put into glass jars and seal. — Mrs. John Wind- sor. PIE PLANT CONSERVE 1 quart pie plant 3 pounds sugar 3 oranges sliced and peeled One cup broken walnut meat* Rind of one orange, ground Cook thirty minutes after it starts to boil. Add nuts and rind last. — Mrs. Albert Metzel. CRANBERRY CONSERVE 2 cups cranberries 2 pears V2 orange Grind together through coarse chopper. Add 2*4 cupi sugar and cook about 15 minutes. — Mrs. Byron Greenlee. AMBER MARMALADE 1 orange 1 lemon 1 grapefruit Sugar and water Shave the orange, lemon and grapefruit. Reject the seeds and cores. Measure the fruit and add to it three times the quantity of water. Let stand over night, in the morning add pint for pint of sugar and fruit and boil slow- ly until it jellies. Stir as little as possible during the two or more hours of cooking it requires. — Mrs. Harry J. Ilett. 142 YOUNG WOMAN'S AUXILIARY PIE PLANT MARMALADE Cut ten stalks of pie plant in small pieces and cook with water as for sauce. Take one cup of sugar and one of sauce until all used. Add one-half cup of seedless raisins and one orange cut in small pieces, using the rind. Boil un- til like jelly, put in glasses and seal. Delicious. — Minnie Wilmore. RHUBARB MARMALADE 6 oranges 1 lb. rhubarb Peel of 4 2 oranges Cook peel until tender and cut into small strips. Add as much sugar as fruit. Cook about one hour stirring con- stantly. — Mrs. C. B. Dunlap. RHUBARB-ORANGE MARMALADE 3 lbs. rhubarb 1/2 lb. chopped nuts 4 lbs. sugar 9 large oranges 1 lb. figs 1 large lemon Dice rhubarb and figs. Grate oranges and lemon, then peel and cut the pulp into pieces. Add sugar and nuts. Cook until right consistency for spreading, stirring fre- quently. — Mrs. H. J. Jacobi. PEACH MARMALADE A bowl of sliced peaches to a bowl of granulated sugar and 3 oranges. Peel 'and skin oranges as much as possible and boil a few minutes in a cup of water. Add this to peach- es and sugar and boil slowly for 2 hours. Stir often so it will not burn. Boil until thick like preserves, then add seeded raisins and nuts to suit yourself. 3 oranges is to the amount of 5 lbs. peaches. — Mrs. S. C. Vial. ORANGE MARMALADE Cut thinly as possible the rind and shred the pulp of 1 grapefruit and 4 oranges. Cover with 3 pints of cold water. Let stand over night. In the morning add 4 lbs. sugar. Cook slowly till it begins to thicken, then put in juice and grated rind of two lemons. Shred as thoroughly as possible. Boil till it thickens on a spoon. — Margaret R. Ginder. COOK BOOK 143 TOMATO PRESERVES Scald ripe tomatoes, skin and cut up. Juice of 1 lemon. Let boil 1/2 hour, then add % cup sugar to each cup of juice. Boil very slowly, stirring often, until a rather dark reddish brown. Seal like any kind of jam or marmalade in jelly glasses covered. — Mrs. E. 0. Horn. STRAWBERRY PRESERVES 3 cups well drained berries, 1 cup sugar. Make heavy syrup of 1 cup sugar, add berries and cook 5 minutes. Add another cup of sugar and cook 5 minutes. Add a third cup of sugar and cook 5 minutes. This method prevents- ber- ries from having strong flavor and berries retain natural color. — Mildred N. Gibson. PEAR AND FIG JAM 4 lbs. pears ground or chopped 3 lbs. sugar 1 lb. figs , Cook the pears in their own juice until tender, then add the figs (chopped) and the sugar. Cook until well blended. — Mrs. Durland. RASPBERRY AND GOOSEBERRY JAM 12 cups sugar 8 cups gooseberries 2 cups water 4 cups raspberries Cook sugar and water together till sugar is melted. Wash fruit and put in kettle with syrup. Boil for half an hour. Put in glasses. — Mrs. 0. W. Bartlett. 144 YOUNG WOMAN'S AUXILIARY SPICED APPLE JELLY 1 peck crab apples 1 oz. allspice 6 cups water 1/2 oz. cloves 8 cups vinegar 1 oz. cinnamon Boil all together and strain. To 1 pint of juice add 1 lb. of sugar. — Helen C. Lemon. SPICED APPLE JELLY Over apples or crabs cut as for ordinary jelly put equal parts vinegar and water. Cook as usual and strain. Add spices in bags, boil, remove spices and proceed as in ordin- ary apple jelly. Very nice with meat. — Mrs. Louise Durland. SPICED CRAB APPLES Core apples. Add one-half as much sugar as fruit. Let stand over night. Add cloves and a little vinegar to suit taste. Stew until thick. — Laura V. Nickless. QUINCE AND CRANBERRY JELLY Three large quinces; one quart of cranberries. Wash and quarter quinces and remove the seeds; pick over and wash the cranberries and put in a preserving kettle with the quinces ; add cold water to nearly cover fruit ; cook slow- ly until soft. Allow juice to drip through a jelly bag. Boil juice five minutes and then add an equal quantity of heated sugar. Boil again for five minutes, skim and put in heated glasses and seal. (A beautiful color and delicious) , — Bertha Oooley Hansen. COOK BOOK 145 PICKLES Preserves we have for every season, . Well within the bounds of reason, Pickles too, which we attest Will give to any meal a zest ! STUFFED PICKLED PEACHES Peel and halve peaches and remove stones. Fill the centers w T ith citron and almonds, chopped. Place the halves together, keeping in place with slivers of stick cinnamon. Make a syrup of sugar and vinegar using 2 lbs. of sugar to each 3 quarts of vinegar and a few pieces of ginger root. When thick, drop in peaches and cook until heated through. Fill jars with peaches and cover with syrup. — Bonnie G. Craig. SWEET PICKLED CHERRIES Wash and pit 8 quarts of sour cherries and add IV2 cups of vinegar. Let stand 24 hours and put in colander to drain. To each cup of fruit add 1 cup of sugar. Put all back in vinegar and let stand a week, stirring well each morning. Store away in a covered crock. — Mrs. A. M. Hawkins. BEET RELISH 1 qt. chopped cooked beets 1*4 cups sugar 1 qt. chopped raw cabbage 1 tablespoon salt 1/2 cup grated horseradish Cover with cold vinegar and can. — Mrs. F. L. Innes. CORN RELISH 1 small cabbage 1 large onion 6 ears corn 2 tablespoons salt 1 cup sugar 2 green peppers 1 red pepper Remove seeds 2 tablespoons flour 1/2 tablespoon tumeric (4 tablespoon Coleman's mustard 1 tablespoon celery seed 1 pint vinegar Boil corn and cut from cob. Mix all ingredients. Cook 30 minutes. Seal in jars. — Mrs. G. H. Merriell. PEPPER HASH 1 doz. red peppers 1 qt. vinegar or enough to cover 1 doz. green peppers 1 tablespoon celery seed 2 small cabbages 2 oz. white mustard seed 9 onions 1/2 cup salt 2 lbs. brown sugar y% cup horseradish Put all through the grinder. Will make five or six quarts. — Mrs. R. B, Battey. 146 YOUNG WOMAN'S AUXILIARY RIPE CUCUMBER PICKLES Peel, take out seeds and cut in strips; sprinkle with salt; let stand over night In the morning pour off and let drain. To every quart of white vinegar add 1 lb. sugar, 2 tablespoons mustard seed. Boil strips in vinegar until trans- parent; seal while hot. — Mrs. J. G. Schwytzer. BEET AND CABBAGE RELISH 1 quart each cabbage and cooked beets chopped fine 2 cupf uls sugar 14 teaspoon black pepper 1 tablespoon salt V£ cup prepared horseradish 1 cupful vinegar Put sugar and vinegar with J$ cup water in basin over fire. Then cool and pour over mixture of beets and cabbage. If not sweet enough add some sugar. — Mrs. James Kidston. RED PEPPER JAM 12 large sweet red peppers 1 pint vinegar 1 tablespoon salt 3 cups sugar Remove seeds from the peppers and put through the chopper. Sprinkle with salt and let stand 3 or 4 hours. Drain. Put in kettle, add vinegar and sugar. Boil gently until the consistency of jam, usually about one hour. Pour into sterilized jelly glasses. This recipe makes about six glasses. — Margaret T. Vial. CHILI SAUCE 24 large ripe tomatoes (chopped) 6 mangoes (chopped) 8 medium sized onions (chopped) 8 tablespoons sugar 1 pint vinegar (very best cider) 4 tablespoonfuls salt Boil until thick ; pour while hot" into sterilized bottles and seal. — Mrs. M. W. Heath. COOK BOOK 147 CORN AND CUCUMBER RELISH 1 doz. ears corn cut from cob 6 small red peppers chopped 1 qt. of onions chopped 1 qt. ripe cucumbers chopped 3 or 4 sweet green peppers 1 qt. ripe tomatoes chopped Dressing : 1 quart sugar, !/2 cup salt, 2 quarts vinegar, five cents worth of mustard seed. Boil % hours and bottle. F. B. Mallory. JUMBO PICKLES 50 jumbo pickles 1,4 cup whole black pepper 14 cup mustard seed % cup allspice 6 corns garlic Cut pickles in slices. Split garlic and mix with spices. Arrange pickles in crock. Sprinkle spices and garlic be- tween layers of pickle. Boil together 5 minutes 7 lbs. light brown sugar, 3 pints cider vinegar. Then pour over pickles and weigh down with plate. Next day add % cup olive oil and 2 tablespoons Tarragon vinegar. Let stand 4 days, then remove garlic and put pickles in mason jars. — Mrs. Samuel F. Nichols. CHILI SAUCE 18 large ripe tomatoes 2 teaspoonsful salt 6 onions 1 teaspoonf ul cinnamon 3 green peppers 1 teaspoonf ul nutmeg 1 cup sugar 1 teaspoonf ul allspice 214 cups vinegar y% teaspoonf ul cloves Chop ingredients fine. Cook an hour, then add sugar, vinegar, and spices and cook ten minutes longer. Makes six pints. — Myrtle Tudor Abrams. CABBAGE RELISH Cook together 1 pt. vinegar 1 teaspoon celery seed 1 cup sugar y± teaspoon tumeric 1 teaspoon ground mustard 1 teaspoon salt When cold, pour over the following: 3 pints of shred- ed cabbage, 2 small onions, 14 small can of pimentos. — Mrs. F. J. Lewis. - - . . 148 YOUNG WOMAN'S AUXILIARY CHILI SAUCE 2 doz. ripe tomatoes 4 large onions 1 tablespoon cinnamon 2 green peppers 1 tablespoon ginger 2 cups sugar 1 tablespoon salt Peel and cut up tomatoes, put onions and peppers through food chopper, add spices and salt, sugar and vine* gar. Cook rather slowly for three hours ; stir often to pre- vent burning. — Mrs. J. W. Patterson. POND LILY PICKLES Peel small cucumbers and cut in fours half way through. Let stand over night in salt water. Drain and rinse. 1 quart vinegar, 1 cup granulated sugar, 1 tablespoon mixed spices. Let come to a boil. Add pickles and let come to a boil. — Mrs. H. J. Gibson. HODGE PODGE PICKLES Sliced cucumbers, 1 gallon White sugar, 2 coffee cups Shredded caggabe, 1 gallon Black mustard seed, 1 ounce Medium sized onions, 4 White mustard seed, 1 ounce Green bell peppers, 2 Celery seed, 1 ounce Salt, 2 tablespoons, (a lit- Vinegar tie heaping) Take cucumbers about half as large as for ordinary slicing. Slice medium thin without peeling. Put in a gran- ite pan with shredded cabbage and stir in the salt. Peel onions and slice. Remove seeds from peppers and slice crosswise. Add this all together with sugar. Pour in enough good cider vinegar to wet thoroughly. Set on stove and when hot add the seeds. Stir all together thoroughly and let come to a boil. More sugar can be added if you wish it sweeter. While hot seal air tight in glass fruit jars. — Mrs. Gough. GREEN TOMATO PICKLES 1 peck tomatoes 8 large onions Slice and put in layers ; sprinkle with salt and let stand over night. In morning rinse and scald in 1 pint vinegar and 2 pints water until yellow, then drain. Into */2 gallon of vinegar, put 3 pounds brown sugar, 2 teaspoons whole cloves, a stick of cinnamon and a little mace. Let boil, then add tomatoes and onions and cook a short time. — Mrs. H. J. Gibsn. COOK BOOK 149 MUSTARD PICKLES 2 green peppers 1 qt. green sliced tomatoes 1 qt. cut cucumbers 1 qt. small onions 3 heads cauliflower Stand in brine 24 hours. Heat all but cucumbers. Boil in 3 pints of vinegar until tender, skim and drain. PASTE FOR SAME % gallon vinegar *4 lb- Colemen's mustard 1 cup flour 1 tablespoon tumeric powder 8 small cups sugar Mix all together and boil until thickens, pour over pick- les and put in jars. — Helen C. Lemon. GREEN TOMATO PICKLES 1 peck green tomatoes 2 lbs. of onions 1 cup salt 1 head of cabbage % dozen peppers Chop, mix and let stand overnight. Drain and put on stove to cook in half vinegar and half water, judge amount to taste. Cook until tender. Then drain off the liquid and add this mustard sauce : 1 qt. vinegar 1 teaspoon tumeric % lb. mustard 1 cup sugar % lb. flour Sprinkle of paprika, celery and mustard seed — Mrs. Fred Browne. SARATOGA PICKLES 25 small cucumbers 10 onions, size of walnuts Slice and sprinkle with salt. Let stand 3 hours. Drain, pour over 1 quart of vinegar, 1 pound of sugar, 1 tablespoon of celery seed, 1 tablespoon mustard seed, 1 tablespoon mus- tard, and 1 teaspoon of tumeric. Boil 15 minutes. — Laura V. Nickless. OIL PICKLES 4 dozen of small cucumbers sliced thin ; 14 the quantity of small white onions, sliced. Put in brine for 3 hours. 1 quart vinegar, y% teaspoon sugar, V2 teaspoon black mustard seed, % teaspoon yellow mustard seed, y% cup salt, 2 tablespoons celery seed, and 1 cup olive oil. Mix vinegar, oil and spices. Remove onions and cu- cumbers from brine and pack in jars. Cover with the spiced vinegar and oil mixture. — Helen B. Lanterman. 150 YOUNG WOMAN'S AUXILIARY GREEN TOMATO PICKLES 1 peck green tomatoes 7 large onions Slice and put in layers with handful of table salt be- tween each layer. Soak over night. Drain and cook until tender in 3 pints of vinegar. Drain and pour over the fol- lowing hot syrup : 3 1 /) pints vinegar 1 cup white sugar 3!/2 lbs. brown sugar 1 handful stick cinnamon 3 teaspoons whole cloves Boil fifteen minutes and put into jars. — Mrs. Wm. Sey- mour, Jr. SLICED CUCUMBER PICKLES *4 lb. white mustard seed 1/2 pint olive oil % lb. black mustard seed 2 large onions 2 tablespoons celery seed 100 small cucumbers (about 1 inch thick) Slice onions and cucumbers and stand in salt water over night (2 cups of salt for this amount). Drain thoroughly, mix seeds and oil and distribute between onions and cucum- bers. Cover with good vinegar, and they are made. — Louise H. Armstrong. CHOPPED PICKLE 1 peck green tomatoes 2 quarts onions 2 quarts green peppers Chop all fine, separately and mix, adding 2 cups of salt. Let stand over night and in the morning drain well, add % pound of mustard seed, 2 tablespoons of cloves and allspice, 1 cup of grated horseradish. Pour over it all 3 quarts of boiling vinegar. — Mrs. R. W. Classen. COOK BOOK 151 RHUBARB AND ONION PICKLE 1 quart rhubarb and 1 quart onions, cut in small pieces, 1 pint vinegar. Boil 20 minutes, then add : 1 teaspoon ground cloves 1 tablespoon salt 2 teaspoons ground cinnamon 3 cups sugar Boil 20 minutes. Can in air-tight glass jars. — Mrs. Samuel F. Nichols. CHILI SAUCE 18 ripe tomatoes 1 cup sugar 6 onions 2% cups vinegar 3 green peppers, seeds out 2 teaspoons salt Scald and peel tomatoes and cook with onions and pep- pers until tender, onions and peppers have to be chopped rather fine before cooking. Then add the sugar, vinegar and salt and cook 10 minutes longer. Seal the same way as canned fruit. — Mrs. H. W. Hacker. CUCUMBER PICKLES 2 lbs. cucumbers 1 cup vinegar diluted *4 1 cup sugar i/4 teaspoon of powdered alum to each jar. Cut cucumbers in small pieces, soak in ice water 2 hours. Pack in jars, add 1 slice of red pepper, 2 slices of onion and a little celery. Pour hot vinegar mixture over to fill jars and seal. — Ethel M. Heppes. CHOW CHOW 1 quart each of small whole cucumbers, large cucum- bers sliced, and small green tomatoes, cut in pieces; 1 quart of button onions; 1 large cauliflower, divided into small pieces ; 4 green peppers, hot, cut fine ; 1 red pepper, hot, cut fine. Make a brine of 4 quarts of water and 1 pint of salt. Pour on vegetables and let soak 24 hours. Then heat this just enough to scald and drain.— (Continued on next page). 152 YOUNG WOMAN'S AUXILIARY MUSTARD DRESSING 6 tablespoons mustard 1 cup sugar 1 cup flour 1 tablespoon tumeric Mix to a paste with cold vinegar. Add more vinegar to make 2 quarts in all. Cook until it thickens. Add vege- tables and heat them through well but do not boil. — Mrs. A. M. Hawkins. GREEN TOMATO AND CARROT RELISH V2 P ec k of green tomatoes, chopped fine; salt and let stand over night, drain after letting them stand in water 1 hour. Use coarse knife in grinder and put through large head of cabbage, 6 onions, 6 sweet peppers, % hot pepper, 4 stalks celery, 1 dozen carrots, put all together. \y% quarts of vinegar, 1 pint of water; add this and stir it well; then add 1 cup brown sugar and 2 cups of white sugar. Cook over slow fire 20 minutes. Add salt to taste and 2 teaspoons of tumeric powder and boil 5 minutes. Put vinegar on top and seal tight in jars. — Mrs. F. L. Erion. CUCUMBER PICKLES (Spanish) 1 quart vinegar 2 teaspoons celery seed 3 cups sugar 1 teaspoon black pepper 2 teaspoons ginger 1 teaspoon salt 2 teaspoons mustard seed 2 teaspoons tumeric powder Soak 3 quarts of sliced cucumbers in salt water for 1 hour or more; drain; put in glass jars; pour over then the above, which has been brought to a boil. Seal. Ready to use in about 3 weeks. — Mrs. W. L. Templeton. TOMATO CATSUP 6 quarts ripe tomatoes 3 cups vinegar 4 tablespoons salt 4 teaspoons white pepper 3 tablespoons mustard 2 teaspoons red pepper 2 teaspoons paprika Cook tomatoes and rub through sieve. Add all other ingredients and simmer 3 or 4 hours. Cork in bpttles and seal. — Mrs. Geo. M. Vial COOK BOOK 153 RED DRESSING 1 cup catsup 1 teaspoon salt 1 cup chilli sauce 1 pinch red pepper 1 cup Tarragon vinegar 1 hard boiled egg 1 pint olive oil 1 small can pimentoes Chop egg and pimentoes. Mix all together. Put into jar. Keep cool. — Grace W. Kellogg. SWEET CUCUMBER PICKLES 1 gal. strong vinegar 2 oz. ground mustard V2 CU P sa lt 2 oz. whole white mustard 1 cup sugar 2 oz. green ginger root 2 oz. stick cinnamon Alum size of hickory nut 1 1 drachm saccarhine Scald and cool. Scrub cucumbers, cover with boiling- water, let stand until cold, drain and wipe. Add to vinegar all at once. Place a few horseradish roots over top of jar. — Grace W. Kellogg. MUSTARD SAUCE (For Meats) 3 teaspoons mustard 2 teaspoons sugar 1 teaspoon salt Mix and add : 2 eggs 2 tablespoons water 2 tablespoons vinegar 1 tablespoon soft butter Paprika Cook in double boiler and whip until thick. Add V2 CU P whipped cream when ready for use. CHOPPED PICKLE 2 qts sliced green tomatoes 1 teaspoon ground cloves 1 qt. sliced cucumbers 3 tablespoons white mustard 1 qt. chopped cabbage seed (or mixed spices) 5 medium sized onions 3 tablespoons salt 6 sweet peppers 1 quart vinegar (may take 3 lbs. brown sugar (less try more) 1 lb. Cook about 15 minutes. — Mrs. S. C. Vial. PEPPER RELISH 12 green sweet peppers 1 quart vinegar 12 red sweet peppers 2 cups sugar 12 medium onions 2 tablespoons salt Take seeds from peppers and chop. Chop onions sep- arately. Pour boiling water over chopped peppers. Let stand 5 minutes, then drain. Pour boiling water on again, let stand 10 minutes, drain. Add rest of ingredients and boil 15 minutes. Put in jars and seal. — Mrs. G. D. Beckley. 154 YOUNG WOMAN'S AUXILIARY CANDY "Methought I saw and heard it all in a dyspectic dream. " — Holmes. CHOCOLATE NUT FUDGE 3 cups sugar % cup milk I3 cup corn syrup IV2 squares chocolate 1 cup nut meats Boil until it forms a soft ball in water. Let cool, then beat until creamy and add nut meats and 1 teaspoon vanilla. Turn in pan and cut in squares. — Mrs. G. D. Beckley. BUTTERSCOTCH 1 cup sugar 14 CU P niolasses V2 cup butter 1 tablespoon vinegar 2 tablespoons boiling water Mix ingredients thoroughly and boil until brittle in cold water. — Alice P. Johnson. BOSTON CREAM CANDY 3 lbs. granulated sugar 1 lb. white corn syrup (Karo) 3 bottles cream (1% pints) Boil until it forms a soft ball in cold water. Cool a few minutes, then stir until nearly ready to pour in buttered pan. Add 1 tablespoon vanilla and 2 lbs. English walnut meats (2 lbs. in shell) . — Mrs. Squire. FRUIT LOAF 1 lb. figs 1 lb. prunes 1 lb. dates 1 lb. raisins Stone the dates and prunes and seed the raisins. Grind and roll in powdered sugar in small balls. — Mrs. Harry Dietrich. COOK BOOK 155 LOAF CANDY 6 cups white sugar 1,4 cup butter 2 cups corn syrup 2 cups black walnut meats 214 cups milk 2 cups powdered sugar Cook sugar, syrup, and milk together until it makes a soft ball when dropped in cold water. Remove from fire and stir and beat until it begins to get stiff ; add nuts and stir as stiff as possible. Mold on board with powdered sugar and make a loaf. Put in deep pan and let stand over night. — Mrs. Gough. CRYSTALLIZED POP CORN Pop pop-corn in kettle with mazola and salt. 3 cups sugar, 1/2 cup water, boil until spins a thread when tried. Divide and stir through pop-corn until each grain is crystalized. "More you eat, the more you want." — Maud M. Wakefield. ORANGE STRAWS Remove peel in lengthwise sections and cut out most of the inner skin. Boil, changing the water frequently, until the water is clear. (This takes an hour or more.) Then drain and cool and cut in strips, not too narrow, as it breaks easily. Make a rich syrup as for preserves and cook the peel in that until it is clear. Then roll in sugar. — Louise H. Armstrong. BUTTERSCOTCH CANDY 2 lbs. light brown sugar % lb. butter i/2 cup corn syrup 2 tablespoons water 1 tablespoon vinegar Put on slow fire and do not stir, when it comes to a boil add pinch of cream of tatar. Cook until it cracks good, add vanilla. — May W. Holman. 156 YOUNG WOMAN'S AUXILIARY FONDANT FOUNDATION OF CREAM CANDIES Add 1 cup of water to 2 cups of granulated sugar. Stir over a slow fire until dissolved,not an instant longer. With a sponge or soft cheese cloth wipe the crystals from side of pan and spoon ; if allowed to fall in syrup it will cause granu- lation. Boil syrup without motion or stirring until a little dropped in cold water forms soft ball. Pour immediately on greased, large platter. Watch carefully. When cool enough to bear finger in it, begin to stir rapidly and constantly with wooden spoon until a thick creamy mass is formed. Take this in hands and knead as bread. It will soon become soft and smooth. Put in bowl and cover with damp cloth. Next day it is ready to be formed into various candies. This makes 1 pound. — Mrs. W. J. Tewksbury. SALTED ALMONDS Blanch y± lb. °f Jordan almonds and dry on a towel. Put % cup of olive oil in a very small saucepan. When hot, put in 14 of the almonds and fry until delicately browned, stirr- ing to keep almonds constantly in motion. Remove with a spoon or small skimmer, taking up as little oil as possible. Drain on brown paper and sprinkle with salt. Repeat until all are fried. It may be necessary to remove some of the salt. — Mrs. R. V. Thomas. PENUCHE CANDY 3 cups granulated sugar 1 tablespoon butter 1 cup milk % cup dark Karo corn syrup Cook until it forms a firm soft ball when tried in water. Remove from fire, add % teaspoon vanilla and nut meats. Beat until very stiff. — Myrtle Tudor Abrams. BUTTERSCOTCH Put into a sauce pan a cup of sugar, a cup of water, 2 tablespoons of vinegar and a heaping tablespoon of "butter. Boil steadily until a little dropped into water is brittle. Do not stir, remove from fire and add a teaspoon of lemon juice, turn into a buttered pan and mark into squares. — Mrs. R, W. Classen. COOK BOOK 157 CANDY 2 cups sugar 14 cup syrup (Karo) % cup water Boil mixture until it threads well, then pour on the beaten whites of 2 eggs and add nuts. — Mrs. Squire. SUGARED WALNUTS To 1 cup of granulated sugar add 4 tablespoons of water and 2 cups of walnut meats. Boil sugar and water until syrup spins a thread, then add the walnut meats and stir until sugar hardens on the nuts. A little salt improves the taste. — Mrs. Squire. MAPLE-NUT CREAMS 1 cup cream % cup maple syrup 2 cups granulated sugar % cup corn syrup 1/2 cup nuts • Boil until it forms a soft ball in water. Take off fire, &dd nuts and beat until it begins to grain. Pour out on but- tered platter. — Mrs. R. B. Battey. CREAM PEPPERMINT 1 cup of sugar wet with 3 tablespoons of water, ^4 tea- spoon glycerine, 7 drops of essence of peppermint. Put in agate pan on slow fire and as sugar melts, beat for several minutes or until smooth and creamy. Drop by teaspoonful on parafine paper. — Mrs. Green. CANDIED GRAPE FRUIT PEEL Put on in cold water, boil 20 minutes, drain, cover with hot boiling water, boil 20 minutes, cool, 2 cups sugar and % cup of water. Make thick syrup. Just before it hairs, drop in fruit, a little at a time. Boil 3 to 5 minutes. Roll while hot in granulated sugar. Put on parafine paper to dry. — Mrs. Green. 158 YOUNG WOMAN'S AUXILIARY BEVERAGES "I like a teacup, a little china teacup, Filled to the brim with good, strong tea ; I like another one, just like t'other one, To give to a friend who is fond of me." COFFEE (Percolator) Allow 1 rounded tablespoon of coffee to every cup of water. The cups of cold water are measured and poured into the lower part of the percolator ; the coffee in the upper part called the filter cup. Place the spreader plate in place, cover, and allow to percolate, until the water, which has changed from a light to a dark brown, has become foamy, or has the appearance of boiling. Remove from the heat at once and serve. Use ground but not pulverized coffee. FRENCH DRIP COFFEE Fine-ground coffee is placed in upper part of coffee pot between spreaders. Freshly boiling water is then poured over it and drains into the lower part of coffee pot. After- dinner coffee is made by pouring the liquid, which has filt- ered through the coffee into the lower receptacle, back through the coffee a second and sometimes a third time. Keep the lower part of coffee pot in boiling water so that the liquid will not become cool through the process. TEA (General Rule) 1 teaspoon of tea to 1 cup of boiling water. Place the tea in a clean, dry, heated teapot. Have fresh water heating and when the boiling point is reached and the first bubbling begins, pour immediately over the tea. Allow to steep for 5 to 6 minutes, but never boil. If strong tea be desired it should be made with a larger, portion of tea — not a longer period of steeping. COCOA 2 cups scalded milk 2 tablespoons cocoa 2 cups boiling woater 2 tablespoons sugar Scald the milk in a double boiler, mix the sugar and co- coa, stir in the boiling water gradually, and let boil 5 or 6 minutes ;turn the liquid into the hot milk, and beat with a whisk, or egg beater, 5 minutes. Serve with additional sugar and cream if desired. COOK BOOK 159 CHOCOLATE 2 ounces chocolate 4 tablespoons sugar 3 cups scalded milk 1 cup boiling water Break the chocolate into pieces and melt over hot water ; add the sugar and boiling water and stir until smooth and glossy ; let cook for 5 or 6 minutes ; add part of the milk, and when well mixed pour into the rest of the milk; let stand over the fire 5 or 6 minutes, beating meanwhile with a whisk, or egg beater, to make frothy and to prevent a skin from forming on the surface. CHOCOLATE MALTED MILK 2 level tablespoons Malted Milk 2 teaspoons syrup (cocoa or any flavor desired) . 1 cup milk (cream added if desired) . Mix well in shaker and serve. LOGAN BERRY PUNCH y% tablespoon orange pekoe tea V2 cup boiling water 1 cup loganberry juice Juice 2!/2 Sunkist lemons % cup sugar Few grains salt 1 pint ginger ale Small bunch fresh mint Pour boiling water over tea and let stand 10 -minutes, then strain. When cool add loganberry juice, Sunkist lemon juice, sugar and salt, and chill. Pour over block of ice in punch bowl, add ginger ale, put in mint sprigs loosely, and serve. Make 4 glasses ; 12 punch glasses. GRAPE JUICE Wash and stem grapes. Put them into a kettle, cover with cold water. Crush grapes with a masher to let the juice flow freely. Heat slowly. When boiling, remove and strain through white flannel. Measure juice and use 1-5 as much sugar as juice. Put into kettle and boil 5 minutes. Pour into sterilized bottles while hot and seal. Remove any scum which may arise while boiling. RASPBERRY JUICE Pick over and wash 2 quarts of raspberries. Cover and let stand overnight. In the morning add % CU P of c °ld water. Bring slowly to the boiling point and simmer 20 minutes. Strain through double cheese-cloth, return to heat, and when boiling, fill sterilized bottles and seal. If desired sweetened, then add % as much sugar as juice and boil 5 minutes, skimming carefully. 160 YOUNG WOMAN'S AUXILIAKY Miscellaneous TABLE OF WEIGHTS AND MEASURES Butter „ „ 2 solid cups equal 1 lb. Butter. _ _ :_ 2 tablespoons equal 1 oz. Butter „ 4 tablespoons equal 14 cup Coffee _ _ 4 cups equal 1 lb. Dry and solid material... . _ 8 tablespoons equal 1 cup Eggs _ 10 shelled equal 1 lb. Flour. „ „ 4 tablespoons equal 1 oz. Spice 2 tablespoons ground equal 1 oz. Gills „ _ _ 2 equal 1 cup Sugar. . _ 2 cups granulated equal 1 lb. Sugar 2% cups powdered equal 1 lb. COFFEE FOR 100 3 lbs. of coffee ground medium 3 whole eggs and shells, or 9 shells 27 or 28 quarts of water Stir coffee, egg shells and enough cold water to moisten in large bowl. Let stand covered while bringing the 28 qts. to boiling point. Add coffee mixture in cheese cloth bag or bags, which must be loosely filled. Boil briskly for 5 minutes, simmer 10. Do not boil longer. Turn gas to lowest point, add 2 or three cups of cold water to settle before serving. — Mrs. John Mavor. CAKE FOR ONE HUNDRED 5 lbs. butter or substitute IV2 dozen eggs 36 cups flour or more 5 lbs. granulated sugar 2 oz. bottle vanilla 4 quarts milk FROSTING 1 lb. baker's chocolate 6 lbs. confectionery sugar Mix wilh milk or cream. — Mrs. Janet D. Emery COOK BOOK 161 SALAD DRESSING FOR 250 (12 qts.) 2 doz. eggs • 1 lb. butter or 1 cup mazola oil 4 cups sugar 4 qts. milk 1 cup salt (or more) 4 qts. water 8 cups flour 14 lb. mustard 8 cups vinegar Thin with whipped cream or for 1000 Island. — Mrs. Gaylord. THOUSAND ISLAND DRESSING (For 250) To salad dressing given above add, chopped : 6 bottles chili sauce 1 doz. small green peppers 1 qt. small cucumber pickles 2% doz. hard-boiled eggs — Mrs. Gaylord. SALAD DRESSING (For 100) 6 eggs 2 cups vinegar 16 teaspoons sugar 2 cups flour 6 teaspoons mustard 14 lb. .melted butter 8 teaspoons salt Hot water to make 4 quarts. When cooled beat in 1 quart of whipped cream. — Mrs. Janet D. Emery. 162 YOUNG ROMAN'S AUXILIARY AFTERWORD The Young Woman's Auxiliary of the Congregational church offers in co-operation with other women of the church, this collection of favorite recipes in the hope it may contribute something toward the now popular movement for better homemaking. Each recipe has been conscientious- ly tested by the one whose name is attached and her reputa- tion is pledged to its excellence. Of necessity all duplicate recipes had to be eliminated. If the editors have erred at any point, kindly accept the spirit in place of the deed. And our advertisers, who have co-operated with us so generously, in making this book pos- sible, they deserve the confidence as they have the thanks of all who find merit in this volume. INDEX Soups - - 5 to 10 Fish 11 to 14 Meats 15 to 32 Vegetables . 33 to 37 Breakfast Dishes _ - 38 to 41 Salads and Salad Dressings 42 to 52 Luncheon Dishes ~ 53 to 60 Bread 61 to 76 Desserts and Ices 77 to 99 Pies , 100 to 107 Cakes and Cookies _ 108 to 138 Preserves _ 139 to 144 Pickles 145 to 153 Candy , 154 to 158 Beverages 158 to 159 Miscellaneous 160 to 161 Frocks Gowns A DRESS to express personality, to enhance one's looks, to flatter and to please, is the quest of every xtfoman. Because of me brilliancy) of our collections it is fair to assume mat every tppe of dress finds expression Kere in such v*arie$ as to make selection comparatively easy. My shop is not an expensive one GRATHWOHL Coats Wraps Lingerie 12th Floor 1214 STEVENS BUILDING CHICAGO SadieM . Gratrvwohl Formerly Bir?er Marshall Field Co. Shopbj) fhe Bright Ligkts of Fifth Avenue ^►Hgolgl+M. Did 2?ou know there are very few tilings you cannot bu;9 on Fifm Avenue? On this street you will find Houses For Sale, Dry Goods, Hardware, Shoes, Men's and Wo- men's Clothing, Automobiles, Candies, Drugs, Banks, Batteries, Barber Shops, Lunches, Plumbing, and even a ticket to me Picture Show. When you shop on Fifth Avenue, you get what you want, get it when you want it, and get it at a fair price. Fifth Avenue Merchants %0&0&80®&%X&0&&^^ f The best of everything in our line: Butter, Eggs, Cottage Cheese and Ice Cream made of CREAM. LaGrange Creamery Go. Phone LaGrange 212 118 N. KENSINGTON AVENUE <&$j®&^^ "WTE CHIROPRACTORS work with the subtle substance of the ^^ soul. We release the prisoned impulse, the tiny rivulet of force, that emanates from the mind and flows over the nerves to the cells and stirs them into life. We deal -with the magic power that transforms common food into living, loving thinking clay; that robes the earth with beauty, and hues and scents the flowers with the glory of the air. In the dim, dark, distant long ago, when the sun firs* bowed to the morning star, this power spoke and there was life; it quickened the slime of the sea and the dust of the earth and drove the cell to union with its fellows in countless living forms. Through aeons of time it finned the fish and winged the bird and fanged the beast. Endlessly it worked, evolving its foms until it produced the crowning glory of them all. With tireless energy it blows the bubble of each individual life and then silently, relentlessly dissolves the form, and absorbs the spirit into itself again. And yet you ask "Can Chiropractic cure appendicits or the 'flu'?" Have you more faith in a knife or a spoonful of medicine than in the power that an- imates the living world? -J. G. G. F. M. ¥ITT-D. C Palmer Graduate m 12 Harris Ave. La Grange, ILL. For The Many Salad Recipes Contained In This Book, The Best Results Will Be Obtained By Using MAYONNAISE &a&®o®&&$Q&o®x^^ Fiffli Avenue Greenhouses FRANK NIELSON, Proprietor Flowers and Plants at all times CHOICE NURSERY STOCK Norn\ Fifn\ Avenue Phone 1733 3& SUPERB f WW 600T6Ry ^ e - FOfc ^ MEN -> WOMEN ^ CHILDREN Compliments of Mechanical Rubber Company CHICAGO 3»»»»aee»»»»»M»»»»»»»»»»»M»MM»M»»»»Xe»R«9»K«aK««8MK m '*< US', In All Cooking and Baking Whenever the recipe calls for milk, butter or eggs, use BOW- MAN DAIRY COMPANY'S products and your quality is guaranteed. BOWMAN'S MILK is. rich in cream; it is whole milk — nothing is taken from it and nothing added to it. Perfect pasteurization and careful cooling make it absolutely safe and pure. BOWMAN'S PURE CREAM BUTTER is churned only from pure, rich, fresh pasteurized cream. It adds a delicious flavor mat is not found in ordinary butter. BOWMAN DAIRY COMPANY inspect and warrant the absolute freshness of fine quality eggs. Our attentive salesman will be glad to serve you. Bowman \f in. DAIRY COMPANY I'lliJV Phone Oak Park 82 BURLINGTON AVENUE 'The State Street of LaGrange" Every day Burlington Avenue is becoming more popular -with the shoppers of LaGrange and the community. Every day the people of the village realize more fully that on Burlington Avenue they can find what they want with better service and at a fair price. If you are not one of those who are shop- ping on Burlington Avenue, then you are the loser, and you will never know what you have lost until you make this street your shopping center. Burlington Avenue Business Men Purity Cleanliness Wnolesomeness When milk measures up to these standards it is your most necessary food. OURS DOES MANDEL BROS. DAIRY PHONE LA GRANGE 1715-Y-2 M. H. Koshgarian NATIVE CLEANERS AND REPAIRERS Oriental and Domestic Rugs Cleaning Portiers Imported Rugs TELEPHONE - LA GRANGE 243 - 17 Hillgrove A^e. LAGRANGE, ILLINOIS When All Recipes Fail THEN TRY Larsen's Most Excellent Bakery 603 Hillgrove Avenue PKone 619 Polivka Bros. Dairy Pastuerized Cream and Milk For Whipping Cream that whips call 1156 LaGrange Geiger s "The Store of the Big Cone" ICE CREAM AND ICES No order too large and none too small Phone 671, LaGrange 410 Burlington Ave. LaGrange Greenhouse An order accepted is a promise kept, whether it is a single plant, a decoration for your table, a wedding bouquet, or an expression of sympathy for a de- parted friend. faShfol Service ThomaS GaiTatt UGmge CASH MA RKET WE ARE THE MARKET THAT FURNISHED .. Those Steaks . . FOR THAT Sunday School Dinner The Thinking Fellow Calls A Yellow PHONE LAGRANGE 2500 Call a YELLOW morning, noon or night, for business and social calls and you can rest assured of prompt and reliable ser- vice. In sending small children to school or parties, you can trust them to our care without worry. . . . Trunks and Baggage Transferred . . . The Thinking FelW Calls A Yellow - HAIL THEM ANYWHERE - —PHONE LA GRANGE 2500— Yelloxtf Cab Company WM. C BONESS, Manager. J. Hartronft and Son Birthday Cards Magazines Christmas Cards Stationary Fountain Pens Phone LaGrange 2197 The Store of Quality Vlanos Bros. Fruit House 26 W. Burlington Avenue LaGrange, Illinois For The Best Milk and Cream order from W. A. Croak 417 S. Catherine Ave. Phone 238 — New and Modern Equipped Dairy — W. A. Fowler Paper Co. WHOLESALE PAPERS Secure Estimates on Direct Mill Shipments Chicago Resident Partner Harrison 0136 LaGrange 1487 .-..'..*»,-..■%. *»«*►. *».*. .*,. ~, «~, <*,.*.. ~. . ~. .~>r><~.<~». *.<*.<*><*. .*»«~. .%«%<*..*>•*►.'. ( 'm*>< v.*. ,~„' ,,%<*, <~n-„-t4*n~ t <*AflflQf The Illinois Theatre PHONE LaGRANGE 173 3»»»»»MC9»»»»»»»»»»»»»X<^«<^««C8»»»C8»»SCf<^^ Calendar Avenue Is to La Grange what State Street is to Chicago, Fifth Avenue to New York, Bond Street to London and the Champs De Ely sees is to Paris. The very finest types of stores are maintained here, constantly catering to the most discriminating trade. For the Epicure it is a treat to be able to secure the delicacies that domestic and foreign markets provide at all seasons of the year at prices that appeal to that class of people who are always fastidious in their tastes, and at the same time appreciate the purchas- ing power of the dollar. Practically every commodity that is needed in the household is gladly offered for your approval by the most painstaking, courteous salespeople. MAY WE HAVE THE PLEASURE OF SERVING YOU. THIS TIME WE SUGGEST, NEXT TIME YOU'LL INSIST