¥OMSNS CITY CLUB ■i .^i.u. .ijjijjj.jU!J s mifi^ui.j>ULMMUi:'..^i.. img rm^rBmBmmB^m^Bmmmmimmmam Lji.<.j^ii,u,mj!iU-!.3tJ^'3ja\ijuuuuuLi mmmmrt miUvj^M,a Br^ -' i J OF LIBRARY -HAMPAIGN REET ^ILITY ^^V i Mrs. John S. Brown (8 cups) 1 qt. milk % tbsp. cornstarch 2 oz. Baker's chocolate 3 tbsp. sugar 2 tbsp. boiling water Pinch of salt Mix cornstarch with one-quarter cup milk. Put remainder of milk in double boiler to heat. When milk is scalded stir in corn- starch, and cook ten minutes. Scrape chocolate, put in small pan^ add sugar and water and place pan over hot water. Stir until mix- ture is smooth and glossy. Add hot milk and beat with egg beater until frothy. Serve at once. If preferred unthickened, omit corn- starch. If desired, add half teaspoonful vanilla, and serve whipped cream in each cup. This makes Vienna style chocolate. 6 BEVERAGES FRUIT PUNCH Mrs. Frank O. Lowden y^ cup bottled pineapple Sugar to taste juice % cup orange juice % cup lemon juice ) . 1 cup plain water 1 pt. ginger ale 1 pt. White Rock water Serve in glasses with crushed ice and a sprig of mint. Rasp- berry juice may be added if desired. MINT JULEP Mrs. James B. Herrick 3 lemons, juice and grated rind 3 bottles ginger ale 6 oranges, juice only 2 cups sugar 2 cups fresh mint leaves 1 qt. water Boil sugar and water together ten minutes. Wash and dry mint leaves and cut fine with scissors. Add lemon and orange juice and mint ; pour boiling syrup over mixture. Let stand over night. Add ginger ale at time of serving. Serves twenty-five people. MINT ORANGEADE Mrs. Samuel Dauchy 2 cups sugar 6 oranges % cup water 6 lemons 2 qts. water % bunch mint Cook sugar and half cup water and mint. ten minutes; cool, strain, mix with lemon and orange juice and add water. Serve cold. MULLED GRAPE JUICE Mrs. Murray Nelson Rind of 1 orange, grated 1 cup boiling water Juice of 1 lemon 1 tbsp. sugar 1 qt. unf ennented grape juice Pinch powdered mace 4 whole cloves Place orange rind, lemon juice and water in a granite saucepan, add grape juice, cloves and mace. Bring to the boiling point and simmer for ten minutes. Prepare a meringue by boiling together one cup sugar and two tablespoons water, without stirring, until it spins a thread. Pour this gradually upon the stiffly beaten whites of two eggs, add the boiling grape liquor, dust lightly with grated nutmeg. Serve immediately. BEVERAGES T MY COFFEE Miss Harriet E. Vittum Coffee Cold water Egg shells Boiling water Use any good blend of coffee, freshly ground in a medium grinder, and allow one heaping tablespoon for each person and one for the pot. Mix the coffee with a little cold water and crushed egg shells left from baking, one shell to every three cups of coffee, and let this come slowly to a boil. As soon as it boils add the full amount of boiling water, allowing one cup of water to each person. Let it boil slowly for ten minutes. Remove from the stove, throw in a dash of cold water. Allow a few minutes to settle and good coffee is ready to serve. RASPBERRY SHRUB Mrs. Albert P. Allen Red Raspberries Cider Vinegar Place red raspberries in a stone jar, cover them with vinegar, let stand over night ; next morning strain and to one point of juice add one pint of sugar. Boil ten minutes and bottle while hot. ROOT BEER FLOAT Miss Sue Seeley Root beer Vanilla ice cream Put a little root beer in a glass, add a spoonful of ice cream ; nearly fill the glass with root beer and finish with ice cream. REFRESHING DRINK Miss Helen A. Montegriffo Juice of 1 lemon A few berries Juicy peach cut in small pieces Juice of 2 oranges Any leftover jam or jelly Add about as much water as there is juice and serve ice cold. Grape juice can be added if desired. TEA Mrs. Ira Couch Wood Vi tsp. tea, 1 cup boiling water (for each person) Place tea in earthen pot, which has been scalded. Pour over it the boiling water. Let stand three minutes, and serve. BREADS, HOT BREADS AND SANDWICHES A loaf of bread, the walrus said. Is what we chiefly need. — Lewis Carroll. BREAD Mrs. B. F, Langworthy 1 pt. milk 1 tsp. salt (more if desired) 1 pt. boiling water 1 cake compressed yeast 1 tbsp. sugar Flour 1 tbsp. lard, or lard and butter Break yeast cake into one-half cup lukewarm water, and let stand while preparing the liquid. Place milk in mixing bowl, pour into it the boiling water, add sugar, salt and shortening, and let stand until blood waiTn. Stir dissolved yeast into the liquid, add two quarts of sifted flour and beat together thoroughly. Add flour enough to knead ; knead until it is soft and pliant, about ten min- utes; cover and let rise in moderate temperature for six or eight hours. Turn out on floured bread-board, knead for a few minutes, until it emits tiny cracking sounds ; form into three loaves ; place in bread pans, cover with towel and let rise to twice its bulk. Plac€ in hot oven and turn down the gas to half its height, or to what is commonly known as a slow oven. Bake slowly for forty-five min- utes, changing position of loaves to insure even rising. BAKING POWDER BISCUITS Mrs. P. B. Kohlsaat 2 cups flour 1 tbsp. lard 1 tsp. salt % cup milk 1 tbsp. butter 4 tsp. baking powder Sift dry ingredients together. Work shortening in with knife ; add milk and stir. Throw on bread-board and pat to one-half inch thick. Cut ; bake twelve minutes in hot oven. BLUEBERRY CAKE Mrs. W. R. Cubbins 3 tbsp. butter, melted 3 tsp. baking powder 11/2 cups sugar IV2 cups milk 4 cups flour 2 eggs 1 box blueberries Have berries dry and floured. Bake in greased pans in mod- erate oven, about thirty-five minutes. This is delicious eaten hot for breakfast. Cut dates may be used in place of blueberries. BREADS BLUEBERRY MUFf:iNS Mme. Harriet Labadie 1 cup granulated sugar 1 egg 2 tbsp. melted butter 2 cups pastry flour ^ cup milk 4 level tsp. baking powder 1 cup blueberries . ^ tsp. salt Sift together flour, baking powder, sugar and salt. Mix with egg, previously beaten light. Add milk and butter, and lastly fold in blueberries dredged with flour. BRAN MUFFINS Mrs. L. B. Grant 3 tbsp. brown sugar 1 tsp. salt 2 tbsp. fat 3 cups bran 1/4 cup molasses 1 cup white flour 1 level tsp. soda 1 egg 1 cup milk Dissolve soda in molasses. Fill muffin tins one-half full and bake twenty to twenty-five minutes. Chopped nuts, raisins or dates will make this good recipe even better. COFFEE CAKE Miss Ellen Holt % cup sugar 2 eggs V2 cup butter 1% cups flour 1/2 cup milk 2 small tsp. baking powder Mix sugar, butter, milk and eggs, and add dry ingredients. Sprinkle with cinnamon and sugar. CORN BREAD Miss Julia C. Lathrop 1 egg 1 level tsp. baking powder 3 tbsp. melted lard V2 cup cream 1 level tsp. salt V2 cup corn meal y2 cup flour Beat egg and salt with spoon. Dissolve soda in least possible water, and add to cream. Then add cream to egg. Add melted lard to cream and egg, then add corn meal and flour, and give all a good stir. Pour into pan in which you have melted the lard, and bake. 10 BREADS CORN MEAL PANCAKES Mrs. John T. McCutcheon 2 tbsp. corn meal 1 egg 2 tbsp. sour milk or butter- V2 cup hot water milk 1 tbsp. white flour Pinch of salt, sugar, and soda Scald corn meal, add yolk of egg and buttermilk with soda, white flour, salt and sugar. Mix well. Add well beaten white of egg. Have pan hot ; fry in bacon grease. If too dry add more but- termilk and grease. GRAHAM BREAD WITH NUTS AND RAISINS Mrs. Charles E. Merriam iy2 cups sour milk, or cream V^ cup molasses V2 cup sugar 3 tbsp. melted shortening 2 tsp. soda 1 tsp. salt 1 cup flour 2 cups graham flour Raisins and nuts, to suit taste, or figs may be used. Cinnamon, nutmeg and allspice, in small quantities, to suit taste. NEW ENGLAND BROWN BREAD Mrs. Walter L. Fisher 2 cups Indian meal 1 cup rj^e meal V2 cup molasses 1 tsp. salt 1 tsp. soda Nearly 1 qt. milk Steam four hours. If rye cannot be procured use pumpernickle flour. Use brown bread steamer, or baking powder tins, but do not fill to the top. NUT BREAD Mrs. Duane T. McNabb 2 eggs 1 tsp. salt 1 cup sugar 4 cups flour 2 cups sweet milk 4 tsp. baking powder 1 cup English walnuts, chopped Beat eggs and sugar together, add other ingredients, make in two loaves. Let rise fifteen minutes in the pans, and bake forty-five minutes in moderate oven. BREADS , 11 OAT CAKES Mrs. George C. Clinch 4 cups Quaker oats or oatmeal ^ cup lard 2 cups flour y^, cup butter 11/^ cups sugar 1 tsp. salt 1/2 cup boiling water 1 tsp. soda Stir soda in boiling water. Add enough milk to enable them to be rolled very thin. POP-OVERS Mrs. R. N. Schuchardt 2 eggs % tsp. salt y^ tbsp. butter, melted 1 cup flour 1 cup milk Mix salt and flour, adding milk gradually, in order to obtain a smooth batter. Add well beaten eggs and butter. Beat two min- utes. Turn into very hot gem pans, bake thirty minutes in a hot oven. REAL RHODE ISLAND JOHNNY CAKE Mrs. Donald Bain Murray 2 cups white corn meal 1 tsp. salt 1 tbsp. sugar Boiling water Cold milk Place meal and salt in cooking bowl, pour over it enough boil- ing water to scald every grain, but not enough to make it thin. Cover and let stand until it stops steaming. Thin with cold milk to consistency of thick batter. It must be thick enough to stand, but thin enough to handle with a spoon. Fry on pancake grid- dle in bacon fat, or other shortening, slowly. The cakes should be brown and crusty, taking about ten minutes for each side. Serve hot with butter or bacon. RIBBON SANDWICHES Miss Harriet E. Vittum Boiled ham Green olives Nut meats Cottage cheese Sardines Mustard Salt and pepper Paprika Cut a loaf of two-day-old home made bread into very thin, even slices, trim off the crust, and butter. On one buttered slice spread a thin layer of boiled ham, ground fine, and season to taste with a 12 BREADS little mustard ; place upon this another slice of buttered bread and spread with ground green olives mixed with ground nut meats ; add another slice of buttered bread, and spread with cottage cheese, rubbed smooth with a little cream, and seasoned with salt and pa- prika add another layer of bread and spread with sardines, rubbed smooth ; cover with a slice of bread, buttered side down. Wrap in a moist napkin and cover with a heavy weight ; allow to stand from three hours to over night then remove the napkin and with a sharp knife cut down in slices, one-half inch thick, and the result is a plate- ful of attractive, delicious ribbon sandwiches, most desirable for afternoon tea or picnics. SALT RISING BREAD Miss Isabel Mariner Mitchell Flour 1 pt. scalding water 1% tsp. salt 1 pt. milk To scalding water add sufficient flour to make a thick batter, and one-half teaspoonful salt ; beat until smooth and full of air bub- bles. Cover closely, stand in pan of warm water and keep in warm place all night. In the morning scald milk, set aside until luke- warm ; add one teaspoon salt and enough flour to make a batter that will not pour from a spoon. Turn into this the salt-rising, which should be very light and emit a very unpleasant odor. Beat thorr oughly and continuously for three minutes, cover with a towel, set in a pan of hot water and keep warm until very light, about two hours. Add sufficient flour to make a dough, knead thoroughly until smooth and elastic, divide into loaves, place in greased pans, cover and when very light bake in moderate oven one hour. This must be kept very much warmer than yeast bread, or it will not rise. This is a very old recipe. SHORT BREAD Miss Estelle Frances Ward % lb. butter 3 cups flour, well sifted % cup powdered sugar Mix in bowl by hand, work sugar into butter and work flour in gradually on board. Put on paper and roll one-fourth inch thick. Cut into rounds and prick with fork. Bake until light brown in a moderate oven, about one-half hour. If desired add caraway seeds. SOUR CREAM MUFFINS Mrs. A. P. Bodman 2 eggs, unbeaten I/2 tsp. soda 1 tbsp. sugar * Sour cream Vi tsp. baking powder 1% cups flour A little salt Sift together flour, baking powder, soda, sugar, and salt. Put BREADS 13 eggs into a half -pint cup, and fill the cup with sour cream. Pour wet ingredients into dry and stir all together as you pour. Bake ten or fifteen minutes. SOUFFLE PANCAKES Mrs. Leeds Mitchell 6 eggs 1/4 tsp. salt 4 tbsp. flour 3 small tsp. sugar % pt. cream Beat yolks of eggs, add sugar and salt, flour and cream. Mix well. Beat whites of eggs until they can be turned upside down ; fold into mixture. Do not stir. Make cakes fairly thick. Have pan very hot and serve at once. These cakes cannot stand without being spoiled. SPIDER OR SPOON BREAD Mrs. Jean Cross Weis 1 qt. milk 1 tbsp. sugar 1 cup yellow corn meal 3 tbsp. butter 3 eggs 1/2 tsp. salt Heat milk, stir in meal and cook until it thickens. Remove from fire, add salt, sugar and butter, and then the beaten eggs. Pour into a spider or baking dish, and bake for one-half hour. SerV'C hot with honey, syrup or butter. May take the place of pota- toes for a meal. TEA RUSKS Mrs. Edmund Andrews 1 pt. milk % cake compressed yeast 2 tbsp. sugar 2 eggs 2 oz. butter or lard 3 or more pts. flour 1 tsp. salt Scald milk, add to shortening and stand aside to cool. When cool add salt, sugar and yeast dissolved in a little warm water. Beat for five minutes, cover and stand in warm place until light. Add egg, w^ell beaten, and sufficient flour to make a soft dough. Knead lightly for fifteen minutes, cover again and stand in a warm place until double its bulk. Roll out about one inch thick, cut into biscuits, place in greased pans, cover, let stand one-half hour and bake in quick oven about fifteen minutes. Varnish top with sugar and white of egg. 14 BREADS WAFFLES Mrs. Mark P. Mears 1 pt. flour 1 tsp. salt 2 eggs 1 pt. buttermilk or sour milk % tsp. soda Sift flour and salt, add milk, yolks of eggs, well beaten, and soda dissolved in hot water. Fold in whites of eggs, beaten stiff. Add enough flour to drop from spoon easily. If mixed twenty minutes or so, before baking, the waffles are lighter. Have irons hot and well greased. Reverse soon after filling so sides will brown evenly. WAFFLES Mrs. Archibald J. F. MacBean 2 cups flour 2 cups milk 2 eggs 2 tbsp. melted butter 4 tsp. baking powder 1 tsp. salt To the flour, sifted with salt and baking powder, add the milk, a small quantity at a time, beating all the time to get a smooth bat- ter. Add the yolks, well beaten, the melted butter, and last the whites beaten stiff. Fry in hot waffle irons. They will be thin and crisp, and light as a feather. GENERAL RULES FOR LEAVENING AGENTS Miss Jenny H. Snow 1. All standard baking powders are of comparatively the same strength, so use the same amount in substituting for one another. 2. Use two level teaspoons of baking powder to one cup of flour. 3. One teaspoon of soda is equal in strength to thrcQ tea- spoons of baking powder, so in substituting baking powder for soda, use three times as much baking powder as soda. 4. Use one-half a teaspoon of soda with one cup of sour milk. 5. One teaspoon of soda is the maximum amount to use with one cup of molasses. 6. In sour milk mixtures, such as griddle cakes, both soda and baking powder are necessary. With one cup of sour milk and one cup of flour, use one-half of soda and one-half of baking pow- der, the, two together being equal to the two teaspoons of baking powder required for one cup of flour. With one cup of sour milk and two cups of flour, use one-half a teaspoon of soda and two and BREADS 15 one-half of baking powder, the two together to the four teaspoons of baking powder required for two cups of flour. 7. When eggs are used, reduce the amount of baking powder. One teaspoon of baking powder is equal to two eggs. 8. In yeast mixtures, the amount of yeast to be used does not depend on the amount of flour or liquid, but on the food, tempera- ture and length of time. In general use, one cake to three cups of liquid. In shortening the process two or three cakes of yeast may be used. 16 CAKES The loaf of faultless cake. — Stowe. ANGEL FOOD— THREE SIZES Mrs. Albert P. Allen (1) Whites of 5 eggs A little salt 14 tsp. cream tartar % cup sugar % cup flour % tsp. flavoring (2) Whites of 8 eggs A little salt % tsp. cream tartar II/4 cups sugar 1 cup flour (3) Whites of 10 e^s A little salt 1 tsp. creajQ tartar 11/4 cups sugar 1^/4 cups flour Flavoring Flavoring Beat eggs and salt, add cream tartar and finish beating very- light ; gradually add sugar and flavoring. Very lightly and care- fully fold in flour. Bake in ungreased funnel pans, from twenty- five minutes to an hour according to size of cake. Place cake in an almost cold oven, increasing heat as cake rises. If oven is too hot, open door and cool off. When cake shrinks to level of pan it is done. Flour and sugar should be sifted seven times. APPLE SAUCE CAKE Mrs. D. K. Crighton 11/4 cups apple sauce, un- sweetened and mashed 1/2 cup butter Spice to taste 2 cups flour 1 tsp. soda 1 cup raisins 1 cup sugar Bake sixty minutes in loaf in moderate oven. BIRTHDAY CAKE Mrs. Geo. C. Sikes 2 cups powdered sugar 3 cups pastry flour, or % cup butter . cups Whites of 6 eggs 2 tsp. baking powder Rose flavoring 1 cup milk Bake in three layers, and fill with chocolate or any desired filling. Frost w^ith pink icing. CAKES 17 BRAZIL NUT CAKE Mrs. F. O. Bauman 1 cup granulated sugar 1 tsp. baking powder 4 eggs 1 lb. stoned dates, left whole 1 wine glass fruit juice 1 cup Brazil nuts, left whole 2 cups English walnuts, 1 scant tsp. salt halved 1 box candied cherries, left 1 tsp. vanilla whole 1 cup flour Beat sugar and yolks. Mix fruit with some of the flour, and nuts with the rest. Combine all the ingredients, except whites of eggs. Add those last, well beaten. Bake slowly for one hour in a loaf. COCOANUT LAYER CAKE Mrs. John V. Farwell 2 cups sugar 3 eggs. 2 tbsp, butter, melted 1 cup sweet milk 21/2 cups flour 1 tsp. soda Lemon flavoring 2 tsp. cream of tartar Bake in layers. FILLING 1 cocoanut, grated 2 eggs 1 lemon, juice and grated rind i/o cup sugar Mix, heat it through and spread on each layer. COUNTY COMMITTEE CAKE Mrs. Wm. Harrison Cade 1 cup sugar % cup milk % cup butter 2 cups flour 3 eggs 2 tsp. baking powder LEMON FILLING 1 egg V2 cup water 1/2 cup sugar 2 tbsp. flour Juice of a lemon Butter size of a walnut Melt butter, stir in flour. Add water and sugar. Boil gently five minutes. Pour on beaten egg and add lemon juice. CREAM SPICE CAKE Mrs. T. O. Wallace 2 cups brown sugar I/2 tsp. cloves 1/2 cup butter 2 cups flour 2 eggs 1 tsp. baking powder 2 tsp. cinnamon 1 cup sour cream 1 tsp. soda 18 CAKES DEVIL'S FOOD Mrs. Harry Kocher 1 cup sugar 2 sqrs. Baker's chocolate Butter, size of egg Yolk of 1 egg 1 cup sweet milk IV2 cups flour 1 level tsp. soda 1 tsp. baking powder Melt butter and sugar over steam. Cream egg and sugar, dis- solve soda in milk, add alternately with flour and baking powder. Then stir in chocolate mixture, vanilla and nut meats if desired. Bake in two layers, or sponge cake tin, in moderate oven. DOLLY CAKE Mrs. Clara Louise Burnham 1 cup sugar 2 eggs Vs cup butter 1^4 cups flour % cup milk 4 tsp. baking powder 1 tsp. vanilla i/^ tsp. salt Cream butter and sugar. Beat eggs very light and add. Sift flour, with salt and baking powder, twice, then add alternately with the milk in small quantities. Flavor. Bake in two layers, or in a loaf. FRUIT CAKE Miss Lillian A. Kemp 11/4 lb- butter % lb. candied lemon peel 11/4 lb. dark brown sugar i/4 lb. Jordan almonds 1V4 lb. flour 1/2 cup dark molasses 12 eggs 1/4 lb. candied cherries 4 lbs. raisins 1 cup strong coffee 3 lbs. currants ' 1 nutmeg, grated 1/^ lb. dates 1 tbsp. allspice 1/2 lb. layer figs 1 tbsp. cloves 1/2 lb. citron 1 tbsp. cinnamon 1/4 lb. candied orange peel 2 tsp. cream of tartar 2 cups orange juice 1 tsp. soda Cream butter, ?dd sugar and eggs which have been beaten very light. Mix and sift flour, soda, cream of tartar, and spices. Prepare the fruit, except the citron, and dredge 'VNdth some of the flour. Add to the first mixture, molasses, coffee, orange juice, flour, fruit and chopped almonds. ^lix very thoroughly and fill pans as follows : First make a layer of the cake mixture one-half inch thick, spread evenly with finely shredded citron, and repeat the layers until the pr.n is about three-fourths full, and all ma- terials are used. Decorate with almonds, strips of figs, green CAKES 19 part of citron and candied cherries. Bake in slow oven (250°) about four hours. Use deep cake pans, and line with four layers of white paper, buttering the top sheet only. HICKORY-NUT CAKE Mrs. Amos W. Walker 1% cups sugar 2 cups flour 1/2 cup butter 1 tsp. cream of tartar Whites of 4 eggs % tsp. soda 1 cup raisins, chopped 1 cup nuts % cup sweet milk Bake in loaf in a moderate oven. ICE BOX TORTE Mrs. Edward Gudeman 2 dozen lady fingers 4 cakes sweet chocolate % tbsp. butter 1 cup milk 6 eggs Vanilla Line spring form, or melon mold with lady fingers. Melt chocolate, milk, butter ancj sugar in double boiler. When cool add the beaten yolks of eggs, then the beaten whites and vanilla. Pour in form over lady fingers. Put in ice box for six hours, or more, then serve with whipped cream on top. IMPERIAL SPONGE CAKE Mrs. Lottie Holman O'Neill 6 eggs 1 rounding cup flour iy2 cups sugar ^ tsp. cream of tartar Vanilla Pinch of salt Beat the whites of the eg^rs stiff. Boil sugar and three table- spoons water to a thread, add to the beaten whites. Beat the yolks to a straw color, add to the whites. Put in salt and vanilla. Mix cream of tartar to flour and beat thoroughly into the mixture. Put into an angel cake pan, in a cold oven, with one burner lighted, and bake until it shinks from pan. Turn over and let cool. This is far superior to any ordinary sunshine cake. LAYER CAKE Mrs. H. S. Young 1 cup sugar 1 cup flour 1 egg Butter size of a walnut Pinch of salt • 1 tsp. baking powder, level Milk Mix well tosrether sugar, salt and flour^ sifted with baking powder. Melt butter in measuring cup ; break into this an un- 20 CAKES beaten egg and fill the cup with milk. Pour into the dry mixture and beat all together rapidly for a minute. Flavor to suit taste and bake in a hot oven. Delicious with whipped cream. Here are some ways of using the same recipe: 1 — For steam batter pudding. 2 — ^With one-fourth the amount of sugar, it makes the '*best ever" muffins. 3 — Add nuts, raisins and spice, bake in tins — delicious her- mits the result. MY FIRST CAKE— STILL GOOD Miss Harriet E. Vittum 2 cups granulated sugar 1 cup milk 1 cup butter 3 cups flour Whites of 5 eggs 2 tsp. baking powder 1 tsp. almond flavoring Rub butter until very soft, add the sugar and rub to a smooth cream, add the milk very slowly, then the flour into which has been sifted the baking powder. Last fold in gently, but thoroughly, the whites of the eggs beaten quite stiff, and the flavoring. Bake in tube pan with a fairly hot oven for the first ten minutes and then with the heat reduced. OLD VIENNA CHRISTIMAS CAKE Mrs. John Leeming 6 eggs iy2 cups almonds, ground 1 large cup sugar 1 lemon, juice and grated 1/2 cup citron, chopped rind Stir the yolks of eggs and sugar until thick as cream ; then add the juice and rind of lemon, almonds, and citron ; lastly the whites of eggs beaten stiff. Grease little tins well, or one big rather shallow tin ; bake in moderate oven, but have it very hot to start, lower heat. This cake will keep fresh and moist for two months or more. ONE EGG CAKE Mrs. C. R. Blanchard 1 scant cup sugar 1 egg 1 heaping tbsp. melted but- 1 heaping cup flour ter 1 heaping tsp. baking pow- Milk • der 1/4 lb. walnuts, cut up Put melted butter in a cup, break in egg, fill cup up with milk, add other ingredients. CAKES 21 PO] RK CAKE Mrs. John Milloy 1 cup brown sugar 2% cups flour % lb. fat salt pork % cup molasses 1 egg 1/^ lb. raisins 1 cup boiling water 1 tsp. cinnamon % tsp. soda V2 tsp. each, cloves and mace Chop pork and raisins, add boiling water, sugar and mo- lasses, and egg well beaten. Mix well, sift in flour, add spices and soda dissolved in tablespoon water. Beat well ; bake about an hour in a slow oven. POUND CAKE Miss Grertrude Durkin 2 cups butter 4 cups flour 2 cups sugar % tsp. mace 8 eggs 2 tbsp. milk Cream butter and sugar, add the yolks of eggs, beaten until thick, then the milk, flour and whites of eggs. Pour into a square tin and bake an hour. PUALINE FILLING FOR CAKE Mrs. Frank M. S. Brazelton 2 cups confectioners' sugar 2 cups nuts, walnuts, peeans, % cup cream etc., as liked 1 cup maple syrup Boil sugar, syrup and cream together until it forms a soft ball. Cool somewhat and beat until creamy ; add nuts. Split cake layers, put filling between and on top, making six thin layers. Decorate top of cake with whole nut meats. The trick of success is to have the filling cool, but not quite so cold as to be dropped on wax paper for candy, and the cake warm. Then the two fairly melt together. Use flat-bladed knife dipped in hot water to smooth if necessary. Cake should stand until cold before being cut. PREMIUM CHOCOLATE CAKE Miss Katherine Andrin 2 cups sugar 1 cup milk 1 cup butter S'^A cuns sifted flour Yolks of 5 eggs 2 heaping tsps. baking pow- Whites of 2 eggs der Flavoring Stir butter and sugar to a cream, add the yolks of eggs after 22 CAKES they have been well beaten. Then stir in milk, beat the whites of eggs to a stiff froth and add that also; now put in flour, baking powder having been sifted with it. Bake in jelly-cake tins. PILLING Whites of 3 eggs 1 tsp. vanilla 2 cups sugar % cake chocolate, grated ^2 cup water Beat whites of eggs very stiff; boil sugar and water until al- most candy (the stringy state), take it hot from the fire and pour very slowly on the beaten whites of eggs, beating quite fast. Add chocolate and vanilla extract. Stir all until cool, then spread be- tween each layer and over the top and sides. ROLL JELLY CAKE Mrs. A. P. Bodman 1 cup sugar 1 cup flour 3 eggs 1 tsp. soda Salt 2 tsp. cream tartar 1 tbsp. cold water Beat yolks and whites together, add water, then the flour into which the cream tartar has been stirred, then the soda dissolved in a little water. Bake in a very thin sheet. Turn out on board, spread with jelly and roll while hot. This is a very old Connecti- cut recipe. SPICE CAKE Mrs. George Pretzel 1 cup strong, cold coffee 1 cup raisins 1 cup butter % cup citron 2 cups sugar 3 eggs 1/2 cup milk 1/2 tsp. nutmeg 3 cups flour 1/2 tsp. allspice 1% tsp. baking powder ALMOND FILLING 2 cups powdered sugar 1 tbsp. vanilla 1/2 cup sour cream % cup chopped almonds SUNSHINE CAKE Mrs. H. N. Rose 4 eggs 2 cups flour 1% cups sugar i/^ cup water 1 tbsp. lemon juice CAKES 23 Beat together the sugar and egg yolks for ten minutes. Add to them the flour and beat again. Lastly fold into the mixture the egg whites beaten very stiff. Bake forty-five minutes in a greased and floured Turk's-head, in a slow oven. WALNUT MOCHA CAKE Miss Gertrude Durkin V2 cup butter 1% cups flour 1 cup sugar 2% tsp. baking powder 1 cup cold coffee Whites of 3 eggs 1 cup broken walnut meats Cream butter and sugar, mix alternately the coffee and flour, sifted with the baking pow^der. Then stir in the walnut meats and whites of eggs, beaten stiff. Bake in a deep pan and cover with a white frosting, garnish with half walnuts. 24 COOKIES AND SMALL CAKES Sweet cukes and short cakes, ginger cakes and honey cakes, and the whole family of cakes. — Washington Irving. ALMOND COOKIES Mrs. Lottie Holman O'Neill 1 cup white sugar % tsp. salt 1 cup light brown sugar 4% cups flour 1 cup shortening, melted 2 tsp. soda 1 cup almonds, chopped 1 tbsp. cinnamon, ground 3 eggs, well beaten Mix well sugar, cinnamon and salt, add eggs, shortening and almonds; then flour^ sifted several times with soda. If too dry add a little more shortening. Pack in a loaf tin as firmly as possi- ble and let stand over night. Slice very thin and bake in a hot oven. These are delicious for afternoon tea. BROWNIES Mrs. W. F. Dummer 1 cup brown sugar % tsp. baking powder % cup flour 2 eggs Yo cup walnuts, chopped If the eggs are small, it is better to use less flour, otherwise the Brownies are apt to be very dry. CINNAMON STARS FOR CHRISTMAS Mrs. F. O. Bauman Whites of 8 eggs, beaten to Juice and rind of 1 lemon a froth 1^/4 lbs. almonds, grated but 1 lb. powdered sugar not blanched 1 tbsp. cinnamon Mix eggs, cinnamon, almonds and lemon. Add the sugar. Cut into star shape, let stand one hour before cutting out. Sprinkle board with flour and granulated sugar mixed. COOKIES AND SMALL CAKES 25 CHOCOLATE-CHOCOLATES Mrs. Samuel Dauchy % cup sugar 1^ cups flour, sifted 1/4 cup butter 11/2 tsp. baking powder 2 eggs, beaten separately I/2 cup milk 2 tbsp. chocolate, melted 1 tsp. vanilla Cream butter, add sugar, yolks of eggs. Add slowly milk and some of the flour. Continue beating, add remainder of flour, bak- ing powder, chocolate and whites of eggs last. Bake in a cake tin for twelve individual cakes, two inches in diameter, round bottom preferred. Cover with chocolate frosting, add vanilla to melted chocolate. CHOCOLATE FUDGE COOKIES Mrs. Theodore O. Weiss 1 cup sugar i/4 tsp. baking powder V2 cup butter, melted 2 eggs, unbeaten % cup flour 2 sqrs. chocolate, melted % cup English walnuts Cream butter and sugar, break in eggs, add chocolate, flour, baking powder and nuts. Bake in very slow oven forty to fifty minutes. CORNFLAKE WAFER • Mrs. Jean Cross Weis 2 eggs « 2^ cups cornflakes 1 cup sugar 1 cup chopped nuts Beat eggs very light, add stigar gradually, then the nuts and flakes. Drop on cooky tray by teaspoonful and bake fifteen or twenty minutes in a moderate oven. Lift from tray very carefully with broad knife or spatula. DOUGHNUTS Mrs. Irvin McDowell 1 cup sugar 2 eggs 1 cup milk 2 cups flour, sifted 1/2 tsp. salt 2 tsp. baking powder Beat sugar, eggs and salt until creamy, add milk, flour and baking powder. Mix well and add sufficient flour to roll on board. Cut with doughnut cutter and fry in deep fat. 26 COOKIES AND SMALL CAKES DOUGHNUTS Mrs. George W. Scupham 1 tsp. butter, melted 2 eggs ll^ cups sugar 1 cup milk 1 tsp. nutmeg Flour to roll Pinch of salt 4 tsp. baking powder FILLED COOKIES Mrs. Mary Stevens Hegler 1 cup sugar V2 cup sweet milk 1 egg 1 tsp. vanilla 1 tsp. soda 5 cups flour, or more if 1 cup Crisco and butter needed mixed Roll very thin, cut round. Put one-half teaspoon of filling in center of cooky, cover with another cooky and bake. FILLING 1 cup raisins, figs or dates, chopped 1/2 cup sugar i/^ cup water 1 tbsp. flour Vanilla to taste Boil and cool before spreading on cooky. Rule makes about forty-five. FILLED CUP CAKES Mrs. Arthur J. O'Neill % cup sugar 2 eggs 1/4 cup butter li/^ cups flour (scant) % cup milk 2 tsp. baking powder Cream butter and sugar. Add egg yolks, beaten very light. Then alternately milk and flour, sifted with baking powder. Last add well beaten whites. CUSTARD FILLING 1 egg yolk % tbsp. cornstarch 2 tbsp. sugar % cup milk Mix and cook in double boiler. Cut out hole in top of cakes. Remove cake and fill in cavity with filling. Then replace light baked top to hide where filling has been placed. Cover with frosting. This makes ten cakes. COOKIES AND SMALL CAKES 27 GINGER BREAD Mrs. Ira Couch Wood 2 eggs 1 level tsp. soda 1 eup sour cream 14 tsp. salt % cup molasses V2 tsp. ginger % cup white sugar ^ tsp. cinnamon 2 cups flour Beat eggs, stir in sour cream, molasses and sugar, add season- ings and sifted flour. Dissolve soda in one tablespoon hot water and beat in at the last. Bake in shallow pan and serve hot with butter and cream cheese. GINGER COOKIES (SOFT) Mrs. Harold F. White 1 cup lard 1 cup hot water, or sour milk 1 cup sugar 4 cups flour 1 cup molasses 2 eggs (can be omitted) 1 tsp. soda, dissolved in the hot water Beat well, drop with spoon in pan and bake in slow oven. GINGER SNAPS Mrs, Mark P. Mears 2 cups molasses 1 egg 1 cup sugar 1 heaping tsp. soda 1 cup butter 1 tsp. ginger 1/2 tsp. cinnamon % tsp. salt Flour Mix hard and roll thin. GRANDMOTHER'S WAFERS Miss Lydia Earle Whitted 3 tbsp. sugar 4 eggs 1 tbsp. butter 1 teacup flour Nutmeg or mace ' Make batter very thin. Butter the wafer irons and have them very hot. As you take from the iron, roll on a smooth clean stick about one inch in diameter. This recipe is over a hundred vears old. 28 COOKIES AND SMALL CAKES HICKORY NUT GINGER BREAD Mrs. Duane T. McNabb % cup brown sugar 1 cup sweet milk % cup molasses 2 cups sifted flour 1/4 cup melted butter • 1 level tsp. soda 1 egg 1 level tsp. ginger Pinch of salt Three tablespoons shelled and chopped hickory nuts mixed w4th 3 tablespoons light brown sugar and strewn on top of cake before baking. Bake in shallow pan fifteen minutes in moderate oven. ORANGE TEA CAKES Miss Mary I. Hunter 1 cup sugar II/2 cups flour (Swansdown) 3 tbsp. butter 1% tsp. baking powder 2 eggs - % cup orange juice Grated rind of 1 orange Cream butter and sugar, add eggs beaten very thoroughly, then grated rind (just yellow part), then juice and flour alter- nately. Bake in gem tin. PEANUT COOKIES Mrs. C. R. Blanchard 1 cup sugar 1 cup milk 1 heaping tbsp. butter 1% cups flour 1 egg 1 heap. tsp. baking powder Cream sugar and egg well. Let milk come to a boil and add butter, then add to sugar and egg. Beat well. This batter is very thin. Then add flour and baking powder. Bake in a long, narrow pan. PILLING 2 cups powdered sugar % cup butter 2 tbsp. cream or milk Cream butter and sugar; thin with cream. Cut the cake in narrow pieces; frost on all sides; cover or roll them in one and one-half pounds finely ground peanuts. COOKIES AND SMALL CAKES 29 PLAIN COUNTRY COOKIES Mrs. Edward Gudeman 1 qt. flour 1 tsp. cream tartar 1 tsp. soda 4 eggs 1% cups sugar 1 cup butter 2 tbsp. water Sift cream tartar into flour. Roll rather thin. Very nice for children. ROXBURY CAKES Mrs. D. K. Crighton 2 eggs % cup butter % cup sugar 1/^ cup molasses Nuts and raisins Bake in muffin tins in quick oven. 1% cups flour % cup sour milk 1/2 tsp. soda 1 tsp. baking powder Cinnamon and cloves SEED CAKES Miss E. Beatrice Dauchy 2 cups sugar % cup sour cream 1 cup butter Whites of 2 eggs Flour Y2 tsp. soda Stir like cake, then mix with flour, prettj^ stiff, then roll thin as pie crust, and sprinkle with caraway seeds. Roll again, cut and bake as cookies 30 DESSERTS 'Tis the dessert that graces all the feast, For an ill end disparages the rest, — ^William King. APPLE JOHN Miss Katherine Andrin 1 egg, well beaten 1 cup flour, sifted 1 tbsp. butter 1 heaping tsp. baking pow- V2 cup milk der 1 pt. sliced sour apples % tsp. salt Sift flour, salt and baking powder together, rub in butter, add egg and milk; batter should be like waffle batter. Put apples in •deep buttered pie pan, spread butter over them and pour batter in. ^When baked, turn out and cover with sugar, butter and grated nut- meg. Serve with cream. BAKED INDIAN PUDDING Mrs. Russell Tyson 2 tbsp. meal 1 qt. milk Small cup molasses % tsp. salt 1 heaping tsp. butter 1 egg Steam two hours in double boiler, beat egg, add, and bake one hour. BLUEBEKRY PUDDING Mrs. Edward F. Chapin 3 tbsp. shortening IV2 cups blueberries 1 cup sugar 1% cups flour 1 egg 2 tsp. baking powder % cup milk Cream shortening; add sugar, beaten egg and milk, then flour and baking powder, sifted together, and berries, dredged in flour. Bake twenty-five or thirty minutes in small tins or pan and serve with sauce for dessert. DESSERTS 31 / BOILED COFFEE SOUFFLE Mrs. Frank O. Lowden 1 qt. milk 4 eggs 1 cup strong coffee ^ V2 tsp. salt Sugar to taste (about 8 tbsp.) 3 tbsp. granulated gelatin Put the milk, coffee, sugar, gelatin and salt into a double boiler; bring to a boil, stirring occasionally. Beat the whites and yolks of eggs separately. Remove the boiler from the fire and pour over the beaten yolks; return to the fire and cook, stirring con- stantly until the mixture begins to thicken. Allow it to cool par- tially ; pour over the beaten whites ; stir all thoroughly. Pour into small molds or a single large one ; place on ice to cool and harden ; serv^e with cream. CHOCOLATE PUDDING Mrs. Moses Purvin 1/2 box gelatin 1 cup milk 1 pt. milk 1/3 cake bitter chocolate 3 eggs 1 cup sugar Dissolve gelatin in cup of milk ; let stand one-half hour. Boil milk, and dissolve chocolate in it. Beat yolks of eggs and sugar until light. Add gelatin to milk; boil up, remove from fire and pour over eggs. Stir until smooth. When cold add beaten whites. Serve with whipped cream. CINNAMON APPLES Mrs. Etdward L. Murfey Jonathan apples, pared and cored 1 cup sugar Red cinnamon candies 6 cups water Make syrup of sugar and water. Use one-half ounce of candies to each six cups of syrup. Boil apples gently ; do not cover the pan ; turn carefully so that all parts of apples may be colored. If necessary the apples may be left in the syrup after they are done to give them a darker color. CREAMY RICE PUDDING • Mrs. John Stuart Coonley 3 tbsp. rice 1 qt. milk % cup sugar i/^ cup cream Soak rice in cold water over night. In morning pour off water, and mix all together, put in a pudding dish and bake two« hours, stirring occasionally. Add more cold milk if it becomes thick. 32 DESSERTS DATE SOUFFLE Mrs. Anna S. L. Brown 1 cup sugar 1 cup English walnuts 2 eggs 1 cup dates 1 tbsp. flour 1 tsp. baking powder Cut walnuts into small pieces, and dates in quarters. Mix and pour into greased, flat tin, 7x12, and bake twenty minutes in a moderate oven. Break into small pieces and serve cold with whipped cream. DIPLOMATIC CREAM ; Miss Mary D. Sturges % box gelatin 1 pt. cream 1/2 cup cold water % pt. whipping cream % cup sugar Whites of 4 eggs 1 cup fresh fruit or marrons 1 tsp. vanilla Soak gelatin in water. Bring cream to boil, add gelatin and sugar, pour over the stiffly beaten whites of the eggs, stir well and when it begins to thicken add whipped cream. When thick enoitgh add fruits and one-half cup minced blanched almonds, if desired. ENGLISH PLUM PUDDING Mrs. Frank M. S. Brazelton 8 eggs 1 lb. finely sifted flour 11/4 lbs. brown sugar 1 lb. seeded raisins 3 cups carrot, grated 1 lb. finely chopped suet 3 cups fine bread crumbs 1 lb. cleaned currants l^ lb. finely chopped mixed candied peel Mix ingredients thoroughly, adding sufficient milk to make rather stiff batter. Turn into floured mold or pudding cloth, tie or fasten securely, and boil hard, especially at first, one hour for each pound of ingredients and one for milk and eggs. Serve with hard sauce or sweetened and flavored white sauce as liked. Delicious hot or cold. Will keep for yesivs if well ^vrapped. This is a famous old recipe and has been in the family hundreds of years. DESSERTS 33 GELATIN PLUM PUDDING Mrs. Irwin Rosenfels 1 envelope gelatin {Yo pkg.) 1 cup coffee % cup cold water l^ cup citron, sliced y2 tsp. vanilla % cup nuts, chopped 1 cup raisins, seeded i/^ cup currants V2 cup figs, cut fine 11/2 squares chocolate 1/2 cup dates, stoned and cut 1 cup milk 1 cup sugar Soak gelatin in cold water. Cover the fruit with one and one- half cups cold w^ater, and cook until thick. Melt chocolate and add to milk, heated in double boiler, then add gelatine and sugar, and stir until dissolved. Add coffee, then remove from fire, add vanilla, fruit and nuts, cool in molds and serve with whipped cream. GOSSAMER WHIP Mrs. Maud R. Turlay 1 bottle Avhipping cream • 1 tbsp. gelatine 1% cups marshmallows 1 tbsp. cold water 1 small can grated pineapple 2 tbsp. boiling water 1 small bottle maraschino V2 cup almonds, ground cherries Dissolve gelatine in the cold water, then in the hot water ; let cool. Cut marshmallows and cherries into small pieces, add the cream, whipped stiff, and the gelatine. Set in ice box until cold. LAKE GENEVA SHERBET Mrs. Samuel Dauchy 1 qt. milk 2 cups sugar V2 cup lemon juice Dissolve sugar in the lemon juice, add milk and freeze. MACAROON PUDDING Mrs. Donald L. Morrill 6 eggs V2 11^- 01" more stale macaroons, rolled 6 tbsp. sugar 2% or 3 tbsp. powdered gelatin Beat yolks of eggs and sugar very light, melt gelatine in hot water, add to yolks, beat whites of eggs with whisk (not Dover), add yolks and gelatine to whites, mix thoroughly, add rolled maca- roons. Mold and serve with whipped cream. 34 DESSERTS IVIARRON GELATINE PUDDING Mrs. Royal Wentworth Irwin l^ box Knox's gelatine 2 cups scalded milk % cup cold water % cup sugar Vs tsp. salt % cup pounded marrons 1 tsp. vaniUa 3 eggs Soak gelatine in water. Make a custard of the milk, yolks of eggs, sugar and salt, in a double boiler. Add gelatine, strain, set in ice water, add marrons and flavor, stirring until it begins to tliicken. Then fold in stiffly beaten whites of eggs. Pour in ring molds, and when cold turn out and fill center with whipped cream. Garnish with marrons, cut in half. Marrons (imported chestnuts) may be secured at the grocer's, put up in vanilla syrup. One bottle will make and garnish one recipe. PRINCESS PUDDING Mrs. Theodore O. Weiss 3 eggs 2 tsp. cold water Vs cup sugar Grated rind of l^ lemon % tsp. gelatin 2 tsp. lemon juice 3 tsp. boiling water Soften gelatin in cold water, add boiling water. Beat yolks of eggs until thick, gradually adding sugar, stirring all the time. Add juice and rind of lemon and dissolved gelatin. As soon as mixture begins to set add whites of eggs. Mold in small dishes,. chill two hours, and serve with whipped cream. SAILOR DUFF PtJDDING Mrs. John Stuart Cocnley 1 egg iy2 cups flour 2 tsp. melted butter % tsp. baking powder 1 cup boiling water % cup molasses Pinch of salt 1 tsp. soda (dissolved in warm water) Mix well ; add water last ; steam in well greased pan for one hour. SAUCE % cup butter % cup cream whipped stiff, or 1 egg y<2. cup powdered sugar % tsp. vanilla go,!. /^ top. vaiii Small pinch of salt DESSERTS 35 STEAMED CHERRY PUDDING Miss Julia C. Lathrop 1 qt. cooked cherries i/4 tsp. salt 1 egg 1 cup flour V2 cup sugar 1 tsp. baking powder % cup milk Fill seven thick porcelain custard cups one-half full of cher- ries. Pour batter over cherries, steam forty minutes, turn out and serve with sauce of remaining cherries, and juice, hot and sweet. Cream cheese beaten with whipped cream makes a good accompani- ment. 36 ENTREES A dish that I do love to feed upon. — Shakespeare. BAKED CRABMEAT Mrs. Charles Potter 1 lialf-pound can crabmeat Pinch of soda 2 hard boiled eggs, chopped 2 oz. bread crumbs Salt to taste Juice of % lemon Dash of cayenne Mix above ingredients and add to cream sauce. SAUCE 2 tbsp. melted butter 1 tbsp. flour 1 cup sweet cream Salt Pour into a baking dish, cover with crumbs and pieces of butter; bake from thirty to forty minutes and serve on toast. BAKED OMELET Mrs. H. N. Rose 5 egg yolks ^ ^Sg whites 3 tbsp. cream 1 salt spoon salt Beat yolks of eggs slightly, add cream and salt. Fold in the whites, beaten very stiff, and bake twelve minutes in a moderate oven. BACON AND RICE Mrs. F. W. Shand Bacon 3 eggs 2 cups cold rice Line frying pan with bacon, and when cooked remove from grease in pan. Add rice, cold, stir well with fork to separate grains. When rice is thoroughly heated, stir in well beaten eggs. Surround the mound of rice with the bacon curls. CHEESE FOXDU Mrs. Kenneth Rich 2 cups cheese, cut small 1 cup milk 1 cup bread crumbs Butter, size of small egg Salt, pepper, paprika 2 eggs Worcestershire sauce if desired ENTREES 37 For bread crumbs, use inside of stale loaf. ^Nlix cheese, crumbs, butter, milk and seasoning, melt over stove, then add the eggs, well beaten. Pour them in slowly to prevent scrambling, and stir constantly. When it thickens, serve on toast or crackers. CHICKEN ASPIC Mrs. Murry Nelson Salt 1/^ onion Chicken Pepper 3 cloves 2 bay leaves 1 box gelatine Juice of y^. lemon Hard boiled eggs Steam chicken in a little water until tender, cool, save water and skin. Remove meat from bones. Boil water, onion, bay leaves, cloves, salt and pepper. There should be about one pint of broth. Dissolve gelatine in V2 cup of water, pour broth over it and add lemon juice. Line small bread pan with slices of hard boiled ^g^, lemon and the best pieces of chicken, add the rest of the chicken, pour broth over and cool. Serve on flat dish with parsley and cold boiled carrot stars. CHICKEN OR HAM Ti:\IBALES Woman's City Club Lunch Room 2 tbsp. butter ^ cup stale bread ci-umbs % cup milk 1 cup chopped meat. 2 eggs (chicken, ham or beef) V2 tbsp. chopped parsley Salt and pepper Melt butter, add crumbs and milk, cook five minutes stirring constantly. Add meat, parsley and eggs, slightly beaten. Sea- son; turn into greased molds two-thirds full. Set in hot water and bake like custard. CHICKEN SOUFFLE Mrs. Russell Tyson 1 cup chopped chicken, 2 eggs turkey or veal 1 cup milk 1 tbsp. flour Salt Butter size of an ^g^ Put milk and salt to boil, thicken with flour, wet with milk. Beat the yolks of eggs and stir into the hot milk. When set add butter and stir in the chopped meat, remove from the fire and pour into a dish to cool. When cold add the whites of eggs beaten stiff, and pour into a buttered dish. Bake about twenty five minutes ; serve at once. 38 ENTREES / CHICKEN SOUFFLE Mrs. Francis C. Farwell Breast of chicken, cut up Bread Cream Whites of 3 or 4 eggs Salt and pepper Put chicken through colander, add bread and cream enough to soften them; add whites of eggs, well beaten. Bake in cake funnel pan. Fill center with white cream sauce. SAUCE 2 tbsp. butter 1 tbsp. flour 1 cup cream, or milk Salt and red pepper Melt butter, add flour stirring constantly, add cream or milk a little at a time, then seasoning. CHEESE BALLS Mrs. Ambrose Cramer % cup grated cheese 2 eggs Whites of eggs beaten stiff. Add cheese. Form into balls size of walnuts, put two hours on the ice, fry quickly in hot lard. DELICIOUS LUNCHEON OR SUPPER DISH Mrs. John Milloy Potatoes, diced Sliced raw ham Milk Flour In a casserole put layers of diced, or sliced potatoes, on top of which put the ham, cut to fit the dish. Over all pour milk to cover, with a tablespoonful of flour to each cup of milk. Among the potatoes put some bits of fat cut from the ham. Bake about an hour. GREEN PEPPER OMELET Miss Kate Sturges Benton Eggs 1/^ slice green pepper , Butter Bit of red pepper Heat two sauce pans. Put large piece of butter in first and a small piece in the second. In the first put green and red pepper. In the second make very soft scrambled eggs, amount according to persons served, and turn into first on peppers. Let brown and turn over in omelet shape on platter. This takes ten minutes. ENTREES . 39 MUSHROOM WOODCOCK Mrs. H. W. Snow 1/4 lb. butter 2 tbsp. flour 1 pint milk Make the above into a cream sauce. 2 cans broken or hotel mushrooms 1 green pepper 1^ lb. strong American cheese 1 small can pimentoes 6 hard boiled eggs Put the above through the meat grinder, add the cream sauce, put in baking dish, grate crumbs over the top and bake fifteen minutes. OLD ENGLISH SUET PUDDING (for Meat) Mrs. B. F. Langworthy 1 lb. sifted flour % cup water 1/2 lb. beef suet, chopped fine % tsp. salt 2 eggs beaten Mix all ingredients, beating into a smooth thick batter. Place in a round bottom bowl. Flour a pudding bag or cloth, tie around the bowl, sink into a. pot of boiling water, either with or with- out a piece of salt meat. Boil for one and one-half hours. Re- move from water, untie pudding cloth, invert bowl on platter and remove it. Serve pudding very hot. If desired to steam instead of boil this pudding, two and one-half hours should be allowed. If it is cooked without meat in the pot it is called nursery pud- ding and oaten by little children. PECAN NUT LOAF Mrs. John S. Brown 1 cup hot boiled rice 1 egg 1 cup pecan meats, chopped 1 cup milk 1 cup cracker crumbs 1^2 tsp. salt 1 tbsp. butter, melted 1/4 tsp. pepper Mix rice, nut meats and cracker crumbs ; add egg, well beaten, milk, salt and pepper. Turn into buttered small bread pan ; pour over it the melted butter, cover and bake in moderate oven one hour. Turn on hot platter and pour around it either a to- mato sauce, or the following: Cook three tablespoonsful butter with two slices onion three minutes, stirring constantly; add three tablespoonsful flour, stir until well blended; then pour on gradu- ally one and one-half cups milk. Bring to boiling point, add one- half teaspoonful salt, little pepper and strain. 40 entrees: SAUCE FOR SPAGHETTI Miss Helen A. Montegriffo 1 Bermuda onion, sliced 1 can tomatoes (thick part 4 tbsp. olive oil only) 1 tbsp. butter 1 lb. fresh mushrooms, or 1 1 lb. round steak can mushrooms % cup Parmesan cheese, 2 large carrots grated Salt and pepper Spices if desired 2 tbsp. dried mushrooms, soaked in hot water Brown onion and meat in the oil and butter. Add thick part of tomatoes. After the dried mushrooms have been soaked a few minutes in warm water, put them in the kettle with the canned mushrooms and carrots, Avhich have been cut in eighths, add salt and pepper, and other spices if desired. Let this simmer slowly over an asbestos plate for three hours. Lift meat out of sauce. Pour sauce over cooked spaghetti, add g^^ated Parmesan cheese^ or Roman cheese, and serve. SPAGHETTI FOR LUNCHEON Mrs. Mark P. Mears 2 green peppers, ground 1 tbsp. butter 1 medium sized onion, ground % lb. cheese, cut up 1 can tomato soup 1 lb. spaghetti, cooked Cook peppers and onion in butter, add cheese and tomato- soup, stir until smooth. Mix with spaghetti, put in baking dish,, cover with bread crumbs and bits of butter. Bake thirty minutes. SPAGHETTI Mrs. Irvin McDowell 1 small pkg. spaghetti 1 can tomatoes 1 small onion 1 tbsp. vinegar 2 tbsp. butter 1 tsp. salt 1 tbsp. sugar % cup American cheese, grated Fry onion in butter; add tomatoes, sugar, vinegar and salt. Break up spaghetti, add to tomato sauce and cook over a slow fire. Just before spaghetti is done, add cheese and cook until it is melted. ENTREES 41 SPINACH SOUFFLE Mrs. Tiffany Blake 2 cups spinach 2 tbsp. butter 11/2 level tbsp. flour 1 cup cream 3 egg yolks 3 egg whites Boil enough spinach in salted water to have two cups when it has been drained and chopped. Put into a saucepan on the fire, add the butter and flour, when these are blended add the spinach and cream. Cook five minutes, stirring carefully, then mix in the yolks of eggs and remove the sauce pan at once from the fire. When cool stir in the whites of eggs which have been well beaten. Pour into a buttered souffle dish and bake about twenty minutes in a moderate oven. Sauce for spinach, or very young cabbage. Leave out the sugar when you use it for spinach. V2 cup butter 3 eggs % cup milk Vs cup vinegar 1 tbsp. sugar 1 tsp. mustard 1 tsp. flour 1 tsp. salt SWEET POTATO PUDDING Mrs. Donald Putnam Abbott Sweet potatoes, mashed Marshmallows Raisins Fill greased baking dish with potatoes, (Georgia yams pre- ferred), with plenty of raisins stirred in. Be sure to have it quite moist. Cover the top with marshmallows and bake to a golden brown. 42 MEAT, POULTRY AND FISH I do protest I do Iwnor a chine of beef, I do reverence a loin of veal. — Beaumont and Fletcher. BAKED HAM WITH APPLES Mrs. H. J. Armstrong Thick slice of ham 6 good cooking apples Light brown sugar Chopped dates Remove the fat from ham and place in a shallow baking dish. Chop fat and sprinkle over ham. Remove the cores from apples, fill the cavities with dates and brown sugar. Place apples on the ham and bake in a quick oven until they are cooked. Serve the apples as a garnish for the ham. BAKED MEAT DISH Dr. Margaret M. Jones Chipped beef or cold meat Sweet peppers Finely sliced potatoes, raw Cracker crumbs Bacon Onion Grease a baking dish, or casserole and cover the bottom \v\t\\ a thin layer of the potatoes, then add a layer of meat with a few slices of sweet peppers. Repeat layers until dish is full, having the last one potatoes, over which dust a few cracker crumbs. Cover well with thinly sliced bacon and onions. Pour hot, skimmed milk slowly in one side until it can be seen coming through. Bake forty minutes in hot oven. If cold meat is used a little salt is needed. BREADED SWEET BREADS Mrs. B. F. Lang worthy 2 lbs. large sweet breads Hard wood tooth picks 2 cups bread, or cracker crumbs 1 lb. bacon, sliced thin 2 eggs Wash sweet breads and place on stove in slightly acidulated cold water. Boil for twenty minutes, throw into cold water and chill. Put aside for> an hour to dry. Remove membrane. Roll MEATS, POULTRY AND FISH 43 each sweet bread in a slice of bacon and pin with a tooth pick. Roll in egg and cracker crumbs, bake in a quick oven until brown, about twenty minutes. Remove to chop platter, take out tooth picks and serve with candied sweet potatoes. CHICKEN PIE Mrs. Augustus Frank Crust for Pie 2 cups flour 2 tbsp. shortening 2 tsp. baking powder 1 egg, beaten 2 tsp. salt 1 cup milk Sift baking powder in flour, mix all ingredients to make batter. Broth for Pie 3 tbsp. butter 1 cup warm broth 3 tbsp. flour 4 cups boiling broth 1 cup hot cream, or milk Pinch of pepper Mix butter, flour and pepper well, add w^arm broth, then boiling broth, cook until it bubbles, stirring constantly ; add hot cream or milk. Cook chicken in plenty of water until tender, pick from bones, place in pan and cover with broth. Drop spoonsful of crust over it, and bake about twenty minutes in a hot oven. CHIPPEWA GRANDMOTHER'S CHOWDER Mrs. Edwin Herbert Lewis 1/4 lb. salt pork or bacon 2 lbs. black bass, halibut or 2 onions fresh cod 1 tsp. salt 2 tbsp. flour 6 medium sized potatoes Cut pork into small dice and fry a delicate brown; slice onions, add to pork, tossing together for five minutes; add flour and stir until absorbed in fat. In another pan cook the sliced, or diced potatoes for fifteen minutes and add the pork and onions. Bone the black bass, cut the meat into squares, lay on top of the chowder mixture, simmer for twenty minutes carefully, so as not to break the fish. When ready to serve add one cupful cream, one teaspoonful lemon juice, or tarragon vinegar and a dash of red pepper. Serve hot with toasted pilot bread and dill pickles. Note — The boning may be made easy by steaming the whole fish for fifteen minutes. 44 MEATS, POULTRY AND FISH ENGLISH BEEF STEAK PUDDING Mrs. Horace J. Bridges 2 lbs. round steak, cut small 1^ cups flour 1 onion, medium size Pinch of salt Water 2 tbsp. suet, chopped Make paste of suet, flour and salt and a little cold water. Roll it out, not too thin and line a basin with it. Put in the meat, rolled in flour, salt and onion cut rmall, add one-half cup cold water. Cover the basin, (which should be full,) with paste and tie a cloth over the top. Steam five hours by putting the basin half way in water. Turn out on a platter and serve with vegetables, and a little extra gravy. FRENCH CAPTAIN'S RAGOUT Miss Mary E. McDowell 2% lbs. mutton 3 pts. boiling water Butter size of a walnut 4 heaping tbsp. flour Potatoes to suit Onions, tomatoes and Salt carrots to taste Pepper, both black and red Cut mutton, preferably from the loin, in chunks, put flour in hot pot and brown well. Mix butter with brown flour, add sufficient water to make the flour the consistency of cream. Add boiling water, mutton, onions, tomatoes and carrots. Cook slowly for two hours or more. Add potatoes at the right time. HAMBURGER STEAK WITH RICE Mrs. Arthur J. O'Neill 11/2 lbs. round steak, ground Saltl and pepper 1 green pepper, ground 1 cup of boiled rice 1 onion 1 can of tomatoes Good sized piece of butter Mix meat, onion and green pepper and make into 7 round balls. Place in baking dish. Add butter, salt and pepper to tomatoes and pour over meat. Bake thirty minutes. Put rice in boiling water and cook twenty minutes. Heap in center of platter and place around it meat balls covered with sauce. This makes a very pretty dish. MEATS, POULTRY AND FISH 45 INDIA CURRY Mrs. George R. Dean 2 lbs. lean meat, mutton or veal 1 tbsp. curry powder 1 tbsp. flour 1 tsp. salt 1 heaping tbsp. butter 1 small onion, cut fine 1 pt. hot water or stock Fry finely cut onion in butter. Mix curry powder, flour and salt ; stir into butter and onion and bum until nearly black. These three ingredients should be measured somewhat more than level, but can be varied to suit the taste. Add gradually the hot water or stock. Cut meat into small pieces, brown them in hot fat and add to the gvavy. Cover and simmer very gently about two hours. Serve with boiled rice and chutney. Chicken curry is made] in the same w^ay, only use one-half pint of w^ater or stock, and add one-half pint of milk or cream just before taking from fire. INDO-FRANCO CURRY OF CHICKEN Mrs. Archibald J. F. McBean 1 chicken 6 onions, medium sized 1 lb. can tomatoes 1 cup flour 1 qt. milk 1 lb. fresh pork 2 tsp. curry powder 1 tsp. salt Fry or boil chicken. Cut pork in dice, fry or melt, but do not brown. Stir flour, add milk, chop onions and melt in a little fat, do not brown. Put all ingredients together in a sauce- pan and cook five hours. Do not cover, but stir frequently to keep from burning. If chicken has previously been cooked, one hour is sufficient, cook slowly. If MAINE CODFISH LOAF Mrs. Joseph T. Bowen y2 lb. salt boneless codfish Egg sauce 6 medium sized potatoes Soak the codfish eight hours. Boil potatoes and codfish separately and beat together until light and fluffy. Pack into a heavily butered bread pan and bake a half hour, or until brown. Turn out on platter, garnish with sliced beets and hard cooked eggs. Serve with egg sauce, which is a rich white sauce contain- ing chopped hard cooked eggs in proportion of two eggs to one cup of sauce. 46 MEATS, POULTRY AND FISH MARYLAND SUNNY HOME FRIED CHICKEN Mrs. Amos W. Walker Chicken Egg Lard Butter Salt Pepper Cut chicken ; salt and chill. Beat egg and dip pieces of chicken in it and then dip in flour. Fry in skillet with liberal supply of lard and butter until golden brown, or one hour. Re- move and drain on oiled paper. MEAT DISH Mrs. W. F. Dummer Cold, chopped meat Mashed potatoes Brown gravy Half fill greased baking dish with cold, chopped meat, cover with brown gravy, then fill the dish with mashed potatoes, and bake in a moderate oven, till it is brown on top. NORAYEG'IAN FISH PUDDING Dr. Ingaborg Rasmussen 2 lbs. fish, scraped Mace, ground 1 or 2 potatoes 1 lb. butter or finely chopped suet 5 eggs 1 pt. cream, cold boiled Salt and pepper For fish pudding, haddock is best, next comes pike. After the fish is cleaned, the skin is scraped and freed from slime, and dried in a clean towel. Head, fins and tail are cut off, also the back bone is removed and the fish is cut in halves. The fish is laid flat on a board and the flesh carefulljl scraped off from the tail end upward. The fish and butter, or suet, are placed in a mortar and worked into a smooth paste. Potatoes may be worked into the paste. Eggs are added one by one and cold boiled cream, one tablespoonful at a time. Mace, salt and pepper are added and the mixture is put in a form and set in the oven for an hour. The pudding! is served warm with caper or lobster gravy. LOBSTER GRAVY Rich cream gravy 2 tbsp. chopped lobster A glass of cider A thought of cayenne pepper Make a rich cream gravy, add chopped lobster, the pepper and cider. Do not let the gravy boil a second time. This is a wonderful old Norwegian recipe. MEATS, POULTRY AND FISH 47 OYSTERS EN COQUILLE Mrs. Mary Stevens Hegler 1 pt. oysters, with liquor 2 tbsp. butter 21/2 tbsp. flour 2 eggs Tbsp. minced parsley Salt, pepper and paprika Put oysters and liquor in a stew pan with a gill of water, let come to a boil. Remove from fire, strain through a colander. Mix butter and flour together over fire until thick, then put in half the liquor and stir quickly until it thickens. Take from fire and break in eggs, one after the other, stirring all the time ; add parsley, salt, pepper and paprika to taste. When well cooked add oysters but no more liquor, place on stove and boil a minute. When cool put in shells, sprinkle with bread crumbs, brown in oven and serve. PHILADELPHIA WINTER SCRAPPLE Mrs. Edwin Herbert Lewis 2 lbs. fresh pork, not too lean % tsp. sage, or thyme ly^ cups yellow corn meal Salt and pepper Simmer the pork in water to cover, which, when the meat is tender, should measure one quart and a half. Remove meat from water, chop fine and return. Add seasoning and the meal sifted in very slowly. Cook slowly for one hour, 'stirring often to prevent sticking. Pour into bread pans and stand awa}^ to cool. Cut slices one-half inch thick ; dust with flour and fry in a hot pan in^ its own fat until crisp and brown. SUKIYAKI (JAPANESE CHOP SUEY) Mme. Shimadzu 1 lb. tender meat 4 or 5 medium sized onions 2 stalks celery 2 green peppers 1 tbsp. sugar 3 tbsp. Japanese sauce (Shoyn) Slice the meat into small, thin pieces and place them in thick, hot, greased frying pan, or chafing dish. When the Hieat is nearly done add the vegetables and cook them a few minutes. Then add the sugar and Japanese sauce to suit taste. Cook them about ten to fifteen minutes if needed. Serve v/ith hot rice. Chicken or any other meat may be used. 48 MEATS, POULTRY AND FISH SOUTHERN HAMBURGER STEAK Mrs. Moses Purvin 2 lbs. Hamburger steak 1 can tomatoes 2 cans red kidney beans 1 tbsp. chili powder Red peppers Garlic 1 onion Simmer onion in a lot of fat. Slowly add meat and garlic, simmer until meat is light ; add can of tomatoes. Season to taste, simmer thirty minutes, add chili powder, red peppers and kid- ney beans. TURKEY WITH HUNGARIAN DRESSING Mrs. John Leeming Dressing 4 heads of lettuce » 1 stalk celery 1 bunch parsley 1 cup butter' 1 green pepper Sage, salt and pepper 1 lb. pork sausage Cracker crumbs • Onions 1 qt. oysters 2 tbsp. Worcestershire sauce Chop, very fine, lettuce, parsley, green pepper, sausage, a few small green onions, celery and oysters. Season well with Worcestershire sauce, sage, salt and pepper, and mix w^ith cracker crumbs to the proper consistency. Melt butter in sauce pan and add the other ingredients. Heat it well and stuff a fifteen pound turkey. Let turkey stand for eight hours after stuffing before roasting. Rub turkey well with salt and an onion, sprinkle with flour before putting in the pan. Put in the roasting pan, around the turkey, one good sized carrot cut in dice, two outside stalks of celery, two cloves of garlic, a few laurel leaves, three medium sized onions, a little chopped parsley and a pint of water. Baste every ten or fifteen minutes while cooking. Use the drippings from the pan after straining to make the gravy. The giblets and heart and liver, with an onion, should be put on to stew until tender in one and a half cups of cold water. When they are well cooked, chop them in small pieces and stir into the gravy. YEAL IN CASSEROLE Mrs. L. B. Grant Butter size of an egg 1 large onion 2 cups clear veal, diced ' 2 cups carrots, diced Place in casserole first butter, then veal, then onion, then carrots. Season; cover and bake two hours. This is delicious and is a real French recipe. MEATS, POULTRY AND FISH 49 VEAL POT PIE Mrs. Walter F. Dodd 11/2 lbs. veal Bacon % tsp. salt Pepper Cut veal in small pieces, and bacon in tiny strips. Cover with boiling water and let simmer until tender. Season with salt and pepper, turn into a baking dish and nearly cover with broth. CRUST H4 cups flour 3 tbsp. shortening 2V2 tsp. baking powder % tsp. salt Sift together, flour, baking powder and salt; work in short- ening, and mix with enough milk to make a soft dough. Roll thin, cut into strips and cover meat in lattice fashion. Bake about twenty-five minutes in hot oven. This will serve four people. 50 PASTRY Unless some sweetness at the bottom lie, Who cares for all the crinkling of the pie? — William King. BUTTER SCOTCH PIE Mrs. Maurice Lieber Yolks of 2 eggs 2 tbsp. cornstarch 1 cup brown sugar 2 cups milk Butter size of an egg Cook in double boiler until thick. Fill pie crust, previously baked, with mixture. Cover with Meringue made of whites of 2 eggs and % cup sugar. Put in oven to brown.' CHESS PIE Mrs. Eugene Terry 1 cup sugar • 1 tsp. each of cinnamon and allspice 1 tsp. flour Yolks of 3 eggs 1 cup hot water Butter size of walnut Cook together and pour into previously baked pie crust. Spread with Meringue made of the whites of the eggs beaten stiff, with pinch of salt and level tablespoonful of sugar and % teaspoonful of vanilla. Brown in oven. • , CREAM PIE Mrs. Albert P. Allen Yolks of 2 eggs Pinch of salt % cup sugar 1 pt. milk 1 tsp. vanilla Small piece butter 1 large tbsp. cornstarch Beat eggs until light, add sugar, milk, salt and butter. Cook in double boiler. When at the boiling point add cornstarch, wet with a little milk. When thick take from fire, beat in vanilla and pour into crust already baked. Make meringue for top. Whites of 2 eggs 2 tbsp. sugar Beat until stiff enough to keep shape and brown in very slow oven. Serve verv cold. PASTRY , 51 DATE PIE Woman's City Club Lunch Room 2 pkgs. dates 4 eggs 4 tbsp. flour 2 cups sugar 2 tsp. baking powder 2 cups nuts Beat whites of eggs, add sugar, beaten yolks, dates, sifted dry ingredients and nuts. Bake 40 minutes in slow oven. Cut in squares and serve with ice cream or whipped cream. DEEP APPLE PIE Mrs. George C. Sikes Apples Sugar Stick cinnamon Pare, core and quarter as many firm apples as desired. Cook in a single layer in a heavy syrup, (equal quantities of sugar and water) until tender. Remove apples to a deep glass pie plate, packing closely. Add to the syrup a little stick cinnamon or other flavoring; boil until reduced and rich, then pour over apples. Cover with top crust, ornament rim, cut gashes in top and bake quickly until crust is done. Serve with cream or cot- tage cheese. LEMON CREAM PIE Mrs. Edmund Andrews Grated rind and pulp of 1 lemon 1 cup warm water 1 cup sugar 4 tbsp. flour Yolks of 2 eggs Pinch of salt White of 1 egg Beat yolks of eggs thoroughl3\ Mix flour, sugar and salt, add to water and lemon. Cook in double boiler until thick. Take from fire when cool, fold in the white of egg stiffly beaten. Put in previously baked shell and cover with a meringue made as follows. Whites of 2 eggs 3 tbsp. sugar Beat eggs and sugar together as stiffly as possible. Brown in very slow oven one-half hour. 52 PASTRY LE]\ION PIEPLANT PIE Mrs. H. J. Armstrong 1 cup stewed rhubarb Grated rind of 1 lemon Yolks of 2 eggs 1 cup sugar 1 tbsp. flour - 1 tbsp. melted butter Heat and stir until thick and bake in a single crust. Cover with a meringue made from the whites of the eggs and powdered sugar. MINCE MEAT Mrs. H. R. Wilson 1/2 peck apples 1 lb. brown sugar 1% cups vinegar 2^2 lbs. neck meat 1 cup white sugar 1 cup butter 1 lb. raisins 1 lb. currants 1 cup suet 1 whole nutmeg 1 tbsp. salt 1 tbsp. cinnamon 1 tbsp. cloves 1 tbsp. allspice 3 lemons Cook meat until it falls apart. Peel, core and chop up all the apples. Mix all the ingredients and boil for fifteen minutes. Seal in Mason jars while still HOT. PIE CRUST Mrs. George C. Sikes 1 full cup lard 3 cups flour 1 level tsp. salt Small quantity ice water Sift flour and salt; rub lard into flour with tips of fingers, or chop in with tAvo knives; eet away in a cold place. When wanted take one cup of the mixture, add ice w^ater, (just enough to hold flour together) and mix with silver fork. Turn out on floured board, roll thin, and sprinkle a little of the dry mixture on top crust to make it flaky. PIE CRUST Mrs. H. R. Wilson 1% cups flour _ Water enough to mix 1 level tsp. salt 1 cup lard 1 small tsp. baking powder Mix flour, lard and salt thoroughly, add baking powder he- fore water. Add only enough water to hold together. Roll little as possible. PASTRY 53 PUMPKIN PIE Mrs. Lottie Holman O'Neill 1% cups steamed pumpkin % cups brown sugar 2 eggs 11/2 cups milk % cup cream 1 tspi cinnamon V2 tsp. ginger i/^ tsp.. salt Mix with pumpkin in the following order, sugar, cinnamon, ginger, salt, eggs, milk and cream. Bake in one crust. RHUBAEB PIE Mrs. Maurice Lieber 2 cups rhubarb sliced 1 cup sugar 1 egg 2 tbsp. cracker crumbs Mix ingredients and bake in two crusts as other fruit pies, in a slow oven. 54 PICKLES AND PRESERVES Balmed and entreasured with full bags of spices. — Shakespeare. CHILI SAUCE Mrs. H. H. Hettler 18 ripe tomatoes 6 large onions 1 large red pepper 3 cups vinegar 2 tbsp. salt 6 tbsp. sugar 1 tbsp. mustard 1 tbsp. cinnamon Chop tomatoes, onions and peppers fine, boil 'one hour, then add vinegar, salt and mustard, sugar and cinnamon, and boil until quite thick, and bottle. CHUTNEY Dr. Lena Hatfield 12 apples 1 cup sugar 2 green peppers * % tbsp. ginger 1 onion 1 pt. vinegar 1 cup raisins % tbsp. salt Juice of 1 lemon Do not peel apples; chop together with onion, peppers and raisins. Add sugar, salt, vinegar and lemon juice. Cook two hours. Put in marmalade jars, or seal like jelly. CORN RELISH Mrs. Warren W. Smith 18 ears corn 1 cabbage 3 red peppers % gallon vinegar 4 cups sugar % cup salt Vk pkg. Coleman's mustard 4 onions Cook one hour, ten minutes. PICKLES AND PRESERVES 55 CRISP CUCUMBER PICKLES Mrs. L. B. Grant 15 large cucumbers 3 cups sugar 5 large onions 3 pts. vinegar 2 tsp. mustard seed 1 tsp. ground cinnamon 2 tsp. celery seed 1 tsp. black pepper Slice cucumbers thin, leave rind on; slice onions thin. Soak in brine over night. Drain and put in the cold spiced vinegar; bring all slowly to a boil and seal. EMERGENCY CHILI SAUCE Miss Mary I. Hunter 1 qt. canned tomatoes 3 tbsp. brown sugar 2 onions 1 tsp. salt 1 green pepper, chopped fine % tsp. pepper — dash of 2 sticks minced celery cayenne 1/4 cup vinegar i/^ tsp. mustard Put together in a kettle, stir, bring to a boil and boil gently for forty-five minutes, stirring occasionally. FRENCH CHOW-CHOW Miss Isabel Mariner Mitchell 4 large sour pickles, cut up 1 qt. green tomatoes 1 large cauliflower " 1 qt. midget pickles, not 4 lari^e green peppers cut up 1 qt. small onions Put all together and cover with brine of : 1 gal. water . % cup salt Soak in brine four hours. Let drain while preparing dressing. DRESSING 2 cups white sugar 2 qts. cider vinegar 4 level tbsp. mustard 1 cup flour 1 tbsp. turmeric Mix dry ingredients, add vinegar, hot, and scald until smooth. Seal in Mason jars. An old recipe!" 56 PICKLES AND PRESERVES INDIA RELISH Mrs. Charles Potter 1 pk. green tomatoes, chopped 1 cup salt 3 green peppers, chopped 8 cups sugar 3 red peppers, chopped 2 tbsp. mustard seed 6 large onions 2 tbsp. celery seed 3 qts. vinegar 1 oz. stick cinnamon 1 tbsp. whole cloves Let tomatoes and salt stand over night. Next morning squeeze out and add other ingredients. Put spices in cheese cloth bag. Cook two hours. You cannot go astray if you use this recipe. PEPPER HASH Mrs. Ira Couch Wood 6 large white onions 2 oz. mustard seed 6 red peppers % cup salt ' 6 green peppers % lb. sugar 6 pieces celery 1 tbsp. black peppercorns 1 tbsp. cloves Chop all vegetables fine, mix well, add salt and let stand all night. Next day drain carefully, add remaining seasoning and two quarts boiling vinegar. Bring pickles to a boil and boil five minutes. Preserve in jars or crock. PICKLED PEACHES Miss Julia C. Lathrop 6 lbs. peaches 3 lbs. granulated sugar 1 pt. cider vinegar Cloves Scald and peel peaches, stick two cloves in each. Drop the peaches in the boiling syrup and cook until tender. Place fruit in glass jars, fill with boiling syrup and seal. When the pickles are used any syrup remaining in the jars should be saved and added to the syrup for next year's pickles because it gives a richer flavor. ROCKLAND HOUSE RELISH (1878) Mrs. Walter L. Fisher 1 peck green tomatoes 6 green peppers, chopped fine Sprinkle with salt and stand three hours, drain, and the rest of night. Drain off and add : 6 small onions, chopped fine 3 cups sugar 1/4 lb. white mustard seed 1 oz. whole cloves 2 tsp. celery seed 1 oz. whole allspice 1 oz. ground pepper PICKLES AND PRESERVES 57 Mix well, cover with vinegar and boil until tender and soft. Just before taking off add sugar. SLICED CUCUMBER PICKLES * Mrs. R. F. Schuchardt 50 cucumbers, one to two 1 qt. vinegar inches long i^ cup salt Small white onions % oz. white mustard seed 1 cup best salad oil % oz. celery seed 2 tbsp. sugar Slice cucumbers withoiit peeling, one-eighth inch thick. Sprinkle with salt and stand three hours, drain, and the rest of the ingredients and pack in jars. This makes one gallon of pickles. APRICOT, PINEAPPLE AND ORANGE PRESERVE Mrs. Paul Blatchford 4 oranges 1 pineapple 1 basket apricots 5 lbs. sugar Squeeze juice of oranges. Cut peel into small strips, simmer in about two cups of water for one-half hour, or until tender. Cut pineapple and apricots into small pieces and add to orange juice. Simmer and add sugar and prepared peel. Cook slowly until thick enough for jam. CHERRY CONSERVE Mrs. Edward L. Murfey 5 boxes sour cherries 5 lbs. sugar 4 oranges 1% lbs, seeded raisins Pit cherries ; peel oranges very thin and chop rind very thin after juice is taken out. Chop all fruit together, pouring juice over the mixture. Boil hard thirty minutes, stirring constantly. This makes two quarts. CURRANT AND RED RASPBERRY JELLY Mrs. Walter F. Dodd Currants Sugar Red Raspberries Take an equal quantity of currants and raspberries. Wash the fruit and stew. Wash the berries and squeeze in a jelly bag. I 58 PICKLES AND PRESERVES Allow one pint of juice to each pound of sugar. Boil for twenty minutes, add sugar which has been heated in a flat dish in the oven. Stir until sugar is dissolved, boil five minutes. Skim when necessary. Have jelly glasses standing in hot water, pour jelly- into glasses, let stand until hard and cover. DELIGHT CONSERVE Miss Katherine Andrin 1 qt. cherries 1 qt. currants 1 qt. gooseberries 4 lbs. granulated sugar 1 qt. raspberries Stem currants, in kettle with small amount of water, cook fifteen or twenty minutes, then strain. Add pitted cherries, rasp- berries and pricked gooseberies, then sugar. Cook to jam, put in jelly glasses and seal. GOLDEN CONSERVE Mrs. Moses Purvin 6 lbs. pumpkin, peeled and dry 6 lbs. sugar 8 lemons, sliced peel and all y^ lb. candied ginger Pour sugar over other ingredients; let stand over night; cook an hour after it begins to boil, or until clear. ORANGE AND GRAPE FRUIT :MARMAX.AJ)E Miss Mary E. McDowell 4 large oranges 2 grape fruit 2 lemons II/2 pt. water to each pt. of mixture 1% lbs. sugar to each pt. of mixture Shave oranges, lemons and grape fniit crosswise and as fine as possible. Add water, and let stand over night. Boil one-half hour and again let stand over night. Remeasure and add sugar (one and one-half lb. to each pt.). Boil until it jells. This makes from twenty-five to thirty glasses. RHLTBARB CONSERVE Mrs. Russell H. Opdyke 4 lbs. rhubarb 6 lbs. sugar 2 lemons 1 lb. nuts, almond or walnuts Wash fruit in cold water; cut rhubarb in small pieces with- out peeling. Cut up or chop lemons, peel and all, removing seeds. PICKLES AND PRESERVES 59 Chop nuts. Put all together with sugar and cook slowly one hour, stirring sufficiently to prevent sticking. When clear and thick, pour into glasses, paraffin tops as for jelly. ROASTED PEACHES, A MEAT CONSERVE Mrs. W. R. Cubbins 6 peaches Butter Sugar Nutmeg or cinnamon Cut peaches in halves, remove stones, but do not pare. Fill centers with butter, sugar and nutmeg. Bake in moderate oven until tender. Try with silver fork. Serve hot. SPICED CURRANTS Mrs. Murry Nelson 5 lbs. currants 4 lbs. sugar 1 pt. vinegar 2 tsp. each ground cinnamon and cloves Stem and wash currants, add sugar, cinnamon, cloves and vinegar. Boil two hours, or until mixture jells. SPICED GOOSEBERRIES Mrs. Joseph F. Nachbour 4 qts. gooseberries 1 pt. vinegar 2 tbsp. cinnamon 4 lbs. sugar 2 tbsp. allspice 1 tbsp. ground cloves Do not add the spices until the gooseberries are boiled soft, then let it come to the consistency of jelly. TOMATO PRESERVE Miss Jenny H. Snow 1 qt. tomato, prepared i/^ lemon 3 cups sugar Pare and cut tomatoes into small pieces, add the sugar and thinly sliced lemon. Cook twenty-five minutes, stirring to keep from burning. Remove from fire, skim and seal in sterilized jars. 60 SALADS AND SALAD DRESSINGS Let onion atoms lurk within the howl And, half suspected, animate the whole. — Sidney Smith. CHICKEN SALAD Miss Lillian A. Kemp 3 cups chicken, cold % cup French dressing 3 cups crisp celery, diced 1% cups Mayonnaise Cut chicken in one-half inch dice; marinate with French dressing. Add desired seasoning and allow to stand at least one hour. Add celery and just before serving add the Mayonnaise dressing. Serve on crisp lettuce. FRUIT S.VJjAD Mrs. H. H. Hettler % pineapple, diced % lb. English walnuts 2 large oranges 3 bananas, sliced 2 doz. Malaga grapes Do not slice bananas too thin; divide oranges lengthwise into small portions ; seed and peel grapes and cut in half ; blanch walnuts. Mix all with a mayonnaise dressing and serve on lettuce. FRUIT SALAD Dr. Lena Hatfield % cup pineapple juice % tsp. salt % cup lemon juice 1 tbsp. flour 1 tbsp. vinegar % cup sugar 2 eggs Mix dry ingredieiUs, add beaten eggs, then liquids. Cook in double boiler until smooth and thick. Mix with whipped cream and pour over shaved, blanched almonds, diced pineapple and marshmallows. SALAD AND SALAD DRESSINGS 61 GINGER ALE SALAD Mrs. Paul Blatchford 2 tbsp. gelatine 1 cup ginger ale 1/4 cup lemon juice 2 tbsp. sugar Salt Soak gelatine in 2 tablespoonsful of water, then dissolve in % cup of hot water. Add ginger ale, lemon juice, sugar and salt and let stand until it begins to thicken. Then ''fold in" the following : % cup celery, cut in thin % cup apple, cut in tiny pieces slices 4 tbsp. canned or shredded 2 tbsp. chipped ginger pineapple Mold and chill- Serve with mayonnaise. JELLIED FRUIT SALAD WITH WHITE MAYONNAISE Mrs. George R. Dean 1 level tbsp. Cox's granu- i/4 cup lemon, orange, or lated gelatin grape fruit juice 1/4 cup cold water IV2 cups fruit, cut in pieces 1 cup boiling water 2 level tbsp. sugar 1/4 tsp. salt Few grains cayenne pepper Soften gelatin in cold water, bring other ingredients to a boil, and add softened gelatin ; strain and cool. When starting to jelly add fruit cut in pieces and mold. Serve with a white mayonnaise made of equal parts of mayonnaise dressing and whipped cream. This serves five people. JELLIED VEGETABLES Mrs. Donald L. Morrill 1 tbsp. gelatine 1 cup boiling water 1 cup sugar 1 cup cider vinegar 1 tsp. salt 2 tsp. lemon juice 1/2 cup celery hearts % cup cabbage Ys cup cucumbers, chopped I/3 cup cold cooked carrots y^ cup cooked peas Cover gelatine with one-quarter cup cold water, when w^ater is absorbed dissolve in boiling water. Add sugar, vinegar, lemon juice. Strain and cool. When mixture thickens add other in- gredients. Mix all lightly and turn into a ring mold. Chill, turn out on serving platter and surround with slices of cold boiled or smoked meat. Garnish with parsley and fill center with boiled salad dressing. 62 SALAD AND SALAD DRESSINGS NOVELTY SALAD Mrs. R. F. Schuchardt Place one-half of a bartlet pear on a crisp lettuce leaf. On the stem end place two cloves, to represent eyes. Cut almonds into pieces, one inch in length and insert to represent porcupine quills. Add mayonnaise dressing. PINEAPPLE AND CUCUMBER JELLY SALAD Mrs. J. V. Farwell 1 ean pineapple 1 pkg. Knox's gelatine 1 cup sugar 1 cucumber 1 tbsp. white vinegar Juice of 2 lemons Dice the pineapple and put on the stove to boil. Add sugar, gelatine, dissolved, lemon juice and vinegar. Let it cool then add cucumber which has been previously diced, salted and drained. Color the jelly with green vegetable coloring. POTATO SALAD Mrs, Francis C. Farwell Yolks of 4 eggs 4 tbsp. vinegar 1 tbsp. butter % cup cream Onion and parsley, chopped Salt and pepper Beat eggs thoroughly and add vinegar, a little at a time, and then beat again. Put dish of dressing in kettle of boiling water until it thickens. Remove and add butter. Let it get cold. Beat thoroughly with egg beater, stirring in cream a little at a time and add onion and parsley. Pour over and mix thoroughly with potatoes. RUBINSTEIN SALAD Mrs. Archibald J. F. MacBean 1 lb. fresh mushrooms 4 artichoke bottoms, or 2 limes 2 avacados French dressing Salt and pepper Cut up, into thin slices the raiv mushrooms. Boil artichokes, and use only the bottoms, taking away all the fibre ; slice the bot- toms thin also. Sprinkle paprika over them. Marinate in a French dressing made of : 3 tbsp. salad oil 2 tbsp. lime juice % tsp. salt % tsp. pepper This salad was concocted by Anton Rubinstein. SALAD AND SALAD DRESSINGS €3 SPAGHETTI SALAD Mrs. F. W. Shand 1 pkg. spaghetti 1 small green pepper 4 stalks celery Parsley Boil spaghetti about thirty-five minutes in salted water; drain and blanch. Chop fine the green pepper, celery and a gen- erous amount of parsley. Stir all into the spaghetti. Add mayonaise dressing, garnish with hard boiled eggs and chill well before serving. TOMATO AND COTTAGE CHEESE SALAD Mrs. Augustus Frank Peel as many tomatoes as you wish to serve. Take out the pulp, mix with % pint cottage cheese, add 1 cup almonds cut lengthwise, and season with salt and pepper. Fill tomatoes, cover with mayonnaise, place on lettuce and serve very cold. WALNUT AND FRENCH PEA SALAD Mrs. James Blackstone Barnet 1 can of French peas, rinsed i/^ lb. BLACK walnut meats Serve with mayonnaise on lettuce. WHITE SALAD Mrs. J. Paul Goode 5 cups white cabbage 1 can pineapple 1 cup almonds 2 cups marshmallows Shave cabbage fine, let stand an hour in cold water ; drain in a cloth and keep cold. Be sure it is dry. Dice seven or eight slices of pineapple. Blanch almonds and cut into quarters; cut marshmallows into quarters. DRESSING Whites of 4 eggs, beaten well i/^ cup water 1 large tbsp. flour 1/2 cup sugar 3 tbsp. vinegar Juice of 3 lemons IV2 cups cream, whipped Mix flour with sugar, and add to whites of eggs. Add to lemon juice, vinegar and water. Mix in double boiler and cook well, stirring all the time. When cold add whipped cream. Do not mix with the cream until ready to serve. Marshmallows 64 SALAD AND SALAD DRESSINGS may be omitted. This will serve eight to ten without marsh- mallows, twelve with, and is a very delicate salad with cabbage foundation scarcely recognizable. WONDROUS SALAD Mrs. James Blackstone Barnet Can of salmon Mayonnaise Celery Cocoanut (Baker's) Lettuce Salt to taste Arrange on large flat dish : — A layer of crisp, yellow lettuce leaves, then one of celery cut in pieces, a layer of salmon left in *' pieces", a layer of Baker's cocoanut (long shreds). Repeat the layers, except the lettuce, spreading each with mayonnaise, with plenty on top layer. Wash the cocoanut very thoroughly in a qolander, dipping it up and down in a kettle of cold water, to dissolve all sugar and so remove it entirely. Squeeze until very dry. BOILED MAYONNAISE DRESSING Mrs. William S. Hefferan 4 eggs % cup sugar 1 tbsp. butter 2 tbsp. flour % tsp. salt Pinch< of mustard 1 cup water ^4 cup vinegar Mix water, vinegar, sugar, salt and mustard and heat in double boiler; then add butter mixed with flour; then eggs, well beaten. Stir slowly until it thickens. FRENCH DRESSING Mrs. Russell H. Opdyke 1 tsp. salt ^ tsp. paprika 1 tsp. sugar 3 tbsp. olive oil 2 tbsp. vinegar or lemon juice Mix dry ingredients, add vinegar, then oil and beat thoroughly. Flavored vinegar made of one quart cider vinegar in which is placed one bud of garlic, or five leaves tarragon may be used for French dressing if desired. SALAD AND SALAD DRESSINGS 65 THOUSAND ISLAND DRESSING Mrs. J. Paul Goode 3 tbsp. mayonnaise 1 tsp. onion or chives 1 tbsp. chili sauce (chopped) 1 tbsp. chopped beets Pinch of powdered sugar (canned) Tarragon vinegar to taste One hard boiled egg run through sieve, or rubbed to paste. 'Tv^^ill ''go farther" and ''fare" not much "worse" if whipped cream is added. WALTHAM SALAD DRESSING Mrs. Joseph F, Nachbour 1 cup sour cream 1 tsp. mustard 2 tsp. sugar 2 ^^^ yolks 2 tsp. salt % cup vinegar % tsp. pepper To cream add ^^g yolks slightly beaten, vinegar and remain- ing ingredients thoroughly mixed. Cook in double boiler, stir- ring constantly, until mixture thickens. WHIPPED CREAM SALAD DRESSING Mrs. Albert P. Allen 1 bottle cream, whipped Pinch of salt I/3 cup sugar Juice of 1 lemon % tsp. dry mustard Mix lemon, sugar, mustardv and salt thoroughly, add to the whipped cream. Use with a white fruit salad. 66 SOUPS / nrill eat these broths imth spoons of amber. — Ben Jonson. BLUEBERRY SOUP Mrs. Mary Wilmarth 1 qt. blueberries 2 cups sugar 1 tbsp. cornstarch 1 lemon Cover blueberries with water and boil five minutes. Strain: sweeten with sugar and thicken with cornstarch. Add juice of lemon. Serve either hot or cold, with slice of lemon in each plate or cup. CHICKEN AND RICE SOUP Mrs. Charles E. Merriam Chicken gravy Rice Onion Celery Milk Salt ^nd pepper When stewing chicken, set aside surplus gravy without thickening. Add cooked rice to suit, also onion and celery, cut fine, to flavor. When ready to serve, add milk enough to color and still retain flavor. Heat and serve. CORN SOUP Mrs. Elizabeth Dale 1 can corn 2 quarts milk 1 tsp. cornstarch Salt and pepper Piece of butter size of egg Put corn through meat grinder, then through coarse sieve. Add milk, cornstarch, wet in a little cold milk, salt, pepper and butter. Boil until creamy. LIMA BEAN SOUP Mrs. P. Eugene Clark 1 cup dried lima beans 2 tbsp. flour 2 sliced onions 3 pints cold water 1 cup cream or milk 4 diced carrots 1 tsp. salt 4 tsp. butter % tsp. pepper SOUPS 67 Soak beans over night, drain, add cold water and cook until soft. Rub through sieve. Cut all vegetables into small pieces, cook five minutes in two teaspoons butter. Take from fire, add flour, salt and pepper, and stir in boiling soup. Add cream and remaining butter. Serve hot. NORWEGIAN FISH SOUP Mrs. Olga Graff 2 lbs. salmon, trout, mack- 1 cup of veal stock erel, or other rich fish 2 carrots 1 parsnip 1 young turnip 10 stalks asparagus, or other Flour preferred vegetables 1 tsp. each, chopped parsley Sweet and sour cream and chives Simmer fish in two quarts of water until it falls apart. Strain and reserve the fish for use cold with mayonnaise. Simmer the finely diced vegetables in the stock until very soft. Thicken soup with two* scant tablespoons of flour, mixed with three tablespoons of cream. When nearly done add parsley and chives and a sprinkling of nutmeg. Remove from fire and add one cup of thick sour cream for every six persons. Small fish balls are nice served in the soup. OLD FAMILY BROWN SOUP Mrs. Joseph T. Bowen 5 lb. soup bone 1 tsp. ground cinnamon 1 can tomatoes 1 tsp. ground allspice 6 eggs 1 lemon 1 tbsp. salt 1 tsp. ground cloves 3 pepper corns Flour Simmer soup bone in one gallon water, until meat falls from it; strain. Add the tomatoes and strain again. Bring to a boil and stir in four tablespoons brown flour mixed smooth with water. Peel and slice the lemon thin, boil for five minutes in one cup water. Throw water and lemon slices into the soup. Add the spices just before serving. Pour into tureen over the finely *».hopped hard cooked eggs. 68 SOUPS POTATO CHOWDER Mrs. Maud R. Turley 1 in. cube soft salt pork 1 small onion, chopped 11/2 cup potato balls ^2 cup celery 6 boston crackers 1 cup boiling water iy2 cups scalded milk % cup cold milk 1 tbsp. flour 1 tsp. salt Cut pork in small pieces, and cook with onion until pork is delicate brown. Put aside one tablespoon fat. Cut raw potatoes into balls, add to remainder of fat with celery, boiling water and salt; cook till potatoes are soft. Add flour to reserved fat and stir until well blended. Add scalded milk and stir until it boils, then add the first mixture. Split crackers and cover with cold milk, let stand until milk is absorbed and add to chowder. Use more seasoning if necessary. Serve very hot. PUREE OF TAPIOCA Mrs. Frank O. Lowden 1 cup pearl tapioca 1 cup cream 1 qt. milk 1 tbsp. flour 1 qt. soup-stock Soak the tapioca over night : cook it in the soup-stock for one half hour, or until the tapioca is clear, and then add the milk and cream. Thicken with the flour : salt to taste. Serve with whipped cream, if desired. 69 VEGETABLES The nobleman of the garden.- — Doufflas Jerrold. BOILED CABBAGE Mrs. Elwood Stewart 1 small cabbage 1 tbsp. butter 1 tbsp. vinegar Salt and pepper Cut cabbage into small pieces : cover with boiling water ; boil vigorously for eight minutes. Drain, add salt, pepper, vinegar and butter. Boil without covering. Easily digested. BOILED RICE WITH FRIED PEPPERS Mrs. George R. Dean 1 cup rice 1 tbsp. salt Green peppers Butter Wash rice in several waters. Cook in two quarts of rapidly boiling salted water, uncovered, from twelve to twenty minutes, until grains ar^ soft. Dry in strainer in oven. Slice green pep- pers crosswise, remove seeds, lay in cold water for fifteen minutes, sprinkle with salt. Roll in flour and fry brown in plenty of but- ter. Put rice into serving dish, place peppers on top, pour over them the butter, and place in oven for three or four minutes. The number of peppers used is according to taste, but they shrink in the cooking, and it is best to have an abundance to cover rice. BOSTON BAKED BEANS Mrs. Elizabeth Dale iy2 lbs. small navy beans % lb. salt pork 1 tbsp. molasses Salt and pepper Soak beans over night. As early as possible in the morning put beans in stone crock. Put a good layer of beans in bottom of crock, then add pork, after scoring the top lightly, then add rest of beans with molasses, salt and pepper and enough water to cover. Cover and bake in slow oven ten or twelve hours, adding enough water from time to time to keep beans from drying. Pork should be very fat and as nearly square as possible. 70 VEGETABLES CABBAGE SAUCE Mrs. Leeds Mitchell Cabbage 1 egg 1 tbsp. sugar 4 tbsp. vinegar 2 tbsp. olive oil Pepper Salt 1 tsp. ground allspice V2 pt- thick cream Boil young cabbage without soda. Drain well, cut in quar- ters. Heat vinegar, oil, sugar, salt and pepper, in double boiler. Beat egg, add cream. Pour fii*st mixture over this (important). Return to fire and cook until the consistency of thin custard, about ten minutes. This is to be used alone as a first course. CELERY AU GRATIN Mrs. Kenneth Rich Celery White sauce ' Cut celery into inch long pieces, cook until tender. Make a cup of white sauce as follows : 2 tbsp. butter 2 tbsp. flour 1 cup milk Salt and pepper Have about a cup of sauce to a cup and a quarter of cooked celery. Use part water in which celery was cooked and part cream. Butter a baking dish and put in a layer of sauce, then a layer of celery, etc. Cover with buttered cracker crumbs. Bake in oven until a nice brown. A grating of cheese can be used if desired. EGGPLANT, BAKED Mrs. J. V. Farwell Eggplant 2 slices of bread Onion Parsley 2 eggs Seasoning Milk Parboil eggplant in salt and water, skin and chop fine. Soak bread in milk and boil until soft. Cook onion and parsley in a little water, add bread and milk and chopped eggplant. Cook all together, seasoning to taste. Add well beaten eggs, put in baking dish with cracker crumbs and butter on top and bake half an hour. VEGETABLES 71 EGGPLANT AU GRATIN Miss Jane Addams 1 medium sized eg^lant % tsp. paprika 1 onion, cut fine 1 can tomatoes, 2V2 size 1 cup bread crumbs 1 cup butter Salt and pepper Fry the onion in butter, place eggplant on onion and cook ten minutes. Put tomatoes * in eggplant and stir all together, cook ten minutes more. Put in a buttered baking dish, alternate layers of eggplant mixture and bread crumbs. Butter top and bake twenty or twenty-five minutes. Do not peel eggplant; it is well to soak in salt water before cooking. GLAZED CARROTS Mrs. Donald Bain Murry 2 bunches carrots % cup sugar 3 tbsp. butter Boil scraped and halved carrots until nearly done. Pour off water (there should be very little), replace on fire, add butter and sprinkle sugar over the top. Cook over slow fire until glazed. GREEN CORN OYSTERS Mrs. Paul Blatchford 2 cups corn V2 c^P flour 2 eggs V2 tsp. baking powder -% cup cream Salt and pepper Beat eggs well, add other ingredients and mix. Fry in but- ter, dropping the batter in spoonfuls. Serve very hot. JAPANESE METHOD OF COOKING RICE Mme. Shimadzu Rice Water Cook the rice in an enamel pan with a tight cover. Do not use aluminum pan. AVash the rice thoroughly and change the water several times. Then add water, allowing about an inch over the surface of the rice. Cook over a medium fire at first and then turn on the gas until water boils over, then turn the fire quite low. Keep it over the slow fire about fifteen minutes, or longer, until the rice is cooked. Then put out the fire and let rice stand about ten minutes. 72 VEGETABLES KIDNEY BEANS, SOUTHERN STYLE Mrs. James Blackstone Barnet 1 can kidney beans Butter Cheese Salt and paprika Cover the bottom of an iron skillet with pieces of butter and slices of cheese. When warm pour in a can of kidney beans ; with salt and paprika and serve on toast. This makes a delicious Sun- day evening supper, or luncheon dish. MOULDED SPINACH WITH CREAMED MUSHROOMS Mrs. John S. Brown 1 pk. spinach % tsp. salt % cup butter Pick over and wash spinach. Cook rather slowly in its own juice and the moisture remaining on the leaves after washing. Chop fine; season with butter and salt. Reheat and press into border mold. Keep warm until serving, w^hen turn into hot plat- ter and fill center with creamed mushrooms prepared as follows: 1 lb. mushrooms 5 tbsp. butter % cup thin cream IV2 tbsp, flour V2 tsp. salt Few grains of pepper Clean mushrooms, cutting both stems and caps in thin slices. Melt butter, add mushrooms and cook three minutes. Sprinkle with salt, pepper and flour, pour over the cream and cook five minutes, stirring constantly. In place of mushrooms the mold may be filled with small buttered beets and the whole served with one and one-half cups white sauce and decorated with hard boiled eggs cut lengthwise into sixths. • STRINGED BEANS AND TOMATO SAUCE Mrs. P. Eugene Clark 1 qt. stringed beans 1 tsp. salt 2 tbsp. butter 1 eup strained tomatoes '1 tsp. sugar 2 tbsp. flour 1/4 tsp. pepper String beans carefully, breaking into pieces, and put into boiling water, one teaspoonful salt to a quart of water. When tender reduce the liquor to half a cup ; heat the butter, add flour and seasoning and then the strained tomatoes. Cook until smooth and pour over the beans. Cook slowly for fifteen minutes and serve hot. 73 TIME TABLE FOR COOKING VEGETABLES Miss Jenny H. Snow Asparagus 15 minutes Beans (String) • i hour Beans (Shelled) 1 to 11/2 hours Beets 1 to 4 hours Brussels Sprouts 20 to 30 min. Cabbage 1/2 hour Carrots 20 to 45 min. Cauliflower 20 min. Celery 1/2 hour Corn 10 min. Greens (Spinach) 20 to 30 min. Onions 1/2 to 1 hour Oyster Plant 45 to 60 min. Parsnips 30 to 45 min. Peas 20 to 30 min. Potatoes (Irish) 30 to 45 min. Potatoes (Sweet) 20 to 30 min. Squash (Summer) 20 to 30 min. Squash (Winter) , 30 min. Tomatoes 15 to 20 min. Turnips 30 to 45 min. Kohl-rabi , 30 min. TABLE OF MEASURES FOR SERVING Mrs. Royal Wentworth Irwin % lb. coffee makes 1 gallon, or. . : 25 cups 1 lb. coffee serves 33 people 1 gallon of ice cream in bulk serves 30 people 1 2-quart brick ice cream makes 16 slices 1 gallon water ice serves 40 people 1 3-lb. chicken makes 2 quarts salad 2 quarts salad serves 12 or 14 people 1 regular sized cake makes 20 squares 2 quarts soup serves 6 or 8 people 1 quart oysters, creamed, fills 12 large patties 1 large chicken makes 20 croquettes 1 medium sized loaf of bread makes 10 large sandwiches In catering for a large company provide for two-thirds of number invited. Some hae meat and canna eat, And some would eat that want it, But we hae meat, and we can eat, Sae let the Lord be than kit. — Burns UNIVERSrrv of ILLrNOIS-URBANA 11 I 3 0112 073138080