641.50977311 
 L148b I 
 
 Balanced 
 Meals 
 
 WITH RECIPES 
 
 LAKE VIEW WOMAN'S CLUB
 
 UNIVERSITY OF 
 
 ILLlKr>?S LIBRARY 
 
 AT URBA/«A champaign 
 
 OAK STREET 
 
 LIBRARY FACILITY 
 
 Comer Book Shop 
 
 102 Fourth Ave. 
 New York 3, N. Y.
 
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 ■'llllllll'lill!lliililllillllltllll!lllilllllllllilll!llllllllllllillHllllllllllllllinilllHlllllllllllllllllllll'll»ll"'* 
 
 Balanced Meals 
 
 With Recipes 
 
 FOOD VALUES 
 
 DRYING AND COLD PACK CANNING 
 
 MENUS, WITH AND WITHOUT MEAT, 
 
 BOX LUNCHEONS 
 
 By Members of the 
 
 LAKE VIEW WOMAN'S CLUB 
 
 2732 HAMPDEN COURT 
 CHICAGO 
 
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 Ccpyright, 1917 
 
 BY 
 
 LAKE VIEW WOMAN'S CLUB 
 
 All Rights Reserved
 
 
 HE Economics Department of the 
 Lake View Woman's Club offers 
 this book for sale for the benefit 
 of the Club's Committee for the Aid of 
 the Blind. This Committee administers a 
 Friendly Fund, from which loans are 
 made without interest to deserving blind 
 people, in order that they may be estab- 
 lished in suitable occupations and become 
 self-supporting. 
 
 Mrs. E. T. Cooke, Chairman. 
 
 If you like our book, please recommend 
 it to your friends. Price $1.00 per copy. 
 
 Address : 
 
 Mrs. Samuel D. Snow, 
 4452 Beacon Street, 
 
 Chicago, Illinois.
 
 REFERENCES 
 
 FARMERS' BULLETINS 
 
 Address 
 
 DIVISION OF PUBLICATION 
 
 U. S. Department of Agriculture 
 Washington, D. C. 
 Send for List. 
 
 UNIVERSITY OF ILLINOIS 
 Household Science Department 
 Urbana, Illinois 
 Ask to be put on mailing list. 
 
 THE STATE BOARD OF AGRICULTURE 
 
 Springfield, Illinois 
 
 Will also send literature.
 
 TABLE OF CONTENTS 
 
 Pages 
 
 1. Food Values 7 
 
 2. Drying, and Cold Pack Canning ^.11-13 
 
 3. Menus, with meat, without meat, box luncheons. 15-19 
 
 4. Soups and Chowders 20 
 
 5/ Fish and Shellfish 26 
 
 6. Meats and Poultry 33 
 
 7. Vegetables and Meatless Dishes 46 
 
 8. Salads and Relishes 59 
 
 9. Sandwiches and Sandwich Fillings 72 
 
 10. Bread, Muffins, Rolls, etc 75 
 
 11. Cake, Cookies, Doughnuts, Gringerbread, etc. ... 89 
 
 12. Puddings and Pastry 120 
 
 13. Ices and Desserts 140 
 
 14. Jellies and Pickles 156 
 
 15. Left-overs 168 
 
 16. Miscellaneous 180 
 
 ''Every liousewife wJio practices strict econo-my puts 
 Iter self in ilie ranks of tJiose wJio s^rve the Nation." 
 
 — President of the United States.
 
 Three Strong Points oj Superiority 
 
 
 
 
 
 
 THE SQUARE PACKAGE | 
 
 
 
 
 BORDENS 
 
 
 
 i 
 
 Malted 
 
 
 
 
 Milk 
 
 
 
 
 <N THE SQUARE PACKASg 
 
 EAGLE BRAND 
 
 
 
 1^ 
 
 HAS NO EQUAL 
 
 
 
 M 
 
 MunfacturM by 
 
 
 
 V 
 
 Borden^ Condenses Milk Ca 
 
 
 
 M 
 
 NEW YORK, U.S.A. 
 
 
 
 
 A highly nutritive drink 
 for all ages and conditions 
 
 1st. It contains a larger 
 percentage of milk and 
 less cereal, therefore 
 produces less maltose 
 and is not as sweet as 
 other brands. 
 
 This has four advantages : 
 
 a — It is more palatable, 
 especially to invalids, 
 who almost invariably 
 object to sweets. 
 
 6 — It has far less tendency 
 to nauseate. 
 
 c — It will not ferment, or 
 cause disturbing gases. 
 
 d — It is more soluble. 
 
 2nd. By using a lower tem- 
 perature the BORDEN 
 process preserves the 
 malt enzymes thus 
 afiFordinfe an aid to 
 further digestion. 
 
 3rd. By preserving the 
 activity of the malt 
 ferments when the milk 
 is added, the casein is 
 thoroughly predigested 
 
 ALL ABOVE POINTS ARE PECULIAR TO 
 
 BORDEN'S 
 
 MALTED MILK 
 
 In the Square Package 
 Once Tried Always Used
 
 Food Values 
 
 A balanced ration is that food which keeps the indi- 
 vidual 100 per cent efficient mentally and physically. This 
 varies with different people because of their bodily struc- 
 ture, occupation and climatic conditions, but a few facts 
 about food values may prove of assistance to the caterer of 
 the household. 
 
 Each meal need not be a balanced one but it is necessary 
 that certain elements, in certain quantities, and in certain 
 combinations should form the daily ration. Protein, starch, 
 sugar, fat, mineral salts, cellulose and water enter into the 
 composition of human food, repairing, energizing and 
 warming the body. 
 
 The proteins are the structure builders, therefore are 
 needed for repair work. They form a large part of the 
 grains, the legumes, nuts, cheese, the white of the egg and 
 lean meat. Scientists have found that much less protein is 
 required than is generally consumed by people of meat- 
 eating nations, and that there is danger in eating an excess 
 of protein, as the body has no provision for storing it for 
 future use as it stores the starches in the liver and both 
 the starches and fats in the adipose tissue. Protein not 
 needed for repair work must be burned up in the system 
 and part of the resulting ashes are solids which increase 
 the burdens of the eliminative process and probably have 
 much to do with the causes of rheumatism, etc. On the 
 non-meat ration one is not as likely to overeat of the vege- 
 table proteins because the savoriness of the meat is lacking. 
 
 Starches enter into the composition of nearly all vege- 
 table foods. Cereals, breadstuffs and legumes are seventy-
 
 FOOD VALUES 
 
 five per cent starch. It is necessary to cook starches well 
 so that the granule may burst its cellulose covering and 
 be ready for the action of the saliva. 
 
 The sugar of fruits requires no digestion, but cane and 
 maple sugars need the action of the intestinal juices to pre-, 
 pare them for absorption into the human system. 
 
 Fats are of two kinds, those of animal origin such as 
 lard, suet, fat meat, cream, butter and eggs, and the vege- 
 table fats which are found in the various nuts,' in olives, and 
 in the grains, especially oats and corn. 
 
 The mineral salts form a small part of the food in 
 weight but are very important to the health. These salts 
 are vital in the work of building up the bones, contribute to 
 the fluids of the body and stimulate the nerve action. Salts 
 are found in the cereals, a small amount in vegetables, and 
 in most fruits. In cooking vegetables a small quantity of 
 water should be used and the water preserved so that all 
 the valuable salts' may b6 retained. 
 
 Cellulose Tepresents the great bulk of all vegetables and 
 fruits. Only thirty per cent of it is digested, but is neces- 
 sary because it gives bulk to the food thus assisting in the 
 work of the intestines. It is also valuable in that it helps 
 to satisfy the appetite, thus keeping us from eating an ex- 
 cess of proteins or starches. 
 
 The vitamines are as yet only vaguely understood, but 
 it has been clearly shown that such substances exist in 
 fresh uncooked food and that much of their value may be 
 destroyed by certain cooking processes. Canned foods have 
 lost some of them and highly prepared cereals lack them. 
 This can be made up by always serving some uncooked 
 vegetable or raw fruit daily. 
 
 Pure milk, which is not refined and from which nothing 
 is removed, is in itself a very valuable food. The raisin is 
 almost a complete food. There is a deficiency in protein
 
 FOOD VALUES 
 
 but it is rich in all the organic salts, and cooked with break- 
 fast cereals, bread or muffins it is of great value. 
 
 The calorie value of food must also be taken into consid- 
 eration. 'The term calorie is used to express the fuel value 
 of foods. Starches, sugars and fats are the food elements 
 which serve as the body's fuel.. Science has discovered 
 that man's needs vary from that of the average business 
 man at 2,500 calories a day to that of the itian engaged in 
 an occupation requiring great physical strength at 5,000 
 calories. It is well to know that of all meats pork has the 
 greatest fuel value in most of its cuts. Mutton, beef, lamb 
 and veal are of fuel value in the order named. Goose has 
 over four times the calorie value of chicken, and twice that 
 of any other fowl. Even meat soups have very little fuel 
 value, but vegetable soups are rich in mineral salts. Fish, 
 with the exception of salmon, is low; eggs are not high; 
 butter is very high ; oysters and shellfish are very low. All 
 flours, meals and cereals are high, oatmeal ranking high- 
 est. Most vegetables and fruits are low, but nuts are high. 
 Sugar, honey and chocolate are extremely high. 
 
 The question, of food combinations is highly important 
 because it has been determined that all foods give rise either 
 to acids or bases, and that the acids should be counteracted 
 by a sufficient quantity of bases or alkalies to neutralize 
 them. The acid-forming foods are the starches, the fats, 
 animal proteins, and all sugars except honey and fruit 
 sugars. The alkali foods are the fresh vegetables except the 
 starchy ones, most fruits, especially those which afe strong 
 in mineral salts, milk and barley. 
 
 Therefore the balanced ration means that combination 
 of foods in which the acids are entirely balanced by the 
 alkalies and a selection of such foods as will furnish the 
 proper amount of protein for the repair work, and will 
 have the required calorie or energy" making value, and the 
 mineral matter necessary in regulating the body processes.
 
 10 EOOD VALUES 
 
 The following simple menus, which are planned for one 
 person, meet the above requi 'ements : 
 
 BREAKFAST 
 
 One apple, banana or orange ; three-fourths of a cup of 
 cooked cereal ; one-fourth cup of cream ; two teaspoons of 
 sugar ; one slice of bread ; one square of butter ; one egg or 
 two ounces of meat, fish or poultry. 
 
 DINNER 
 
 One-fourth pound of meat or other protein food; one 
 medium-sized potato; three ounces of another vegetable- 
 (non-starchy) ; several stalks of celery ; one slice of bread ; 
 one square of butter ; one portion of steamed apple or other 
 fruit pudding, with sauce. 
 
 SUPPER 
 
 One portion of a creamed dish ; one serving of rice ; one 
 slice of bread; one square of butter; one large slice of 
 cake, with frosting. 
 
 THE UNITED STATES GOVERNMENT ASKS 
 
 That we encourage good food habits. 
 That we discourage finicky tastes. 
 That we avoid serving a great variety at one meal. 
 
 Josephine Van Meenen.
 
 Drying Fruits and Vegetables 
 
 Drying is the oldest method of preserving vegetables, 
 fruits and meats. 
 
 It stops decay in its early stages and prevents it later on. 
 It should be done at a very low temperature, a^ flavors and 
 odors pass off and volatilize at even moderate temperature. 
 Therefore, properly dehydrated fruits and vegetables re- 
 tain all the vitamines, minerals, a;iid other good qualities 
 of fresh food, as well as imprisoning their delicate flavor 
 and fine bouquet. 
 
 Articles to be dried must be clean and fresh. Scrub 
 vegetables and prepare. If a steel knife is used it must be 
 clean and bright. Slice evenly, in the case of large fruits 
 and vegetables. Vegetables should be blanched, using the 
 same method as for cold pack canning. The blanching time 
 for green, lima and string beans is six to ten minutes ; peas, 
 six minutes ; corn on cob, five to ten minutes ; spinach, pars- 
 ley and other herbs, four to six minutes. Kemove from 
 cold water and dry between cloths or by exposure to the 
 air for a few minutes before placing in drier. Any green 
 vegetable can be dried. There are different methods of 
 drying: sun, electric fan, oven, with open door, and on a 
 tray over hot air. The essentials are a good circulation of 
 clean air, and a temperature of between 110 ajid 145 de- 
 grees. Begin with a low temperature and increase grad- 
 ually. In the case of delicate fruits the temperature should 
 go no higher than 120 degrees. Dry fruits on a cloth, as 
 they should not come in contact with metal, and will stick 
 to paper. It is impossible to give accurate figures as to 
 the length of time it will take. When dry pieces will be
 
 12 DRYING FRUITS AND VEGETABLES 
 
 leathery and pliable. In drying corn, which is the hardest 
 of all vegetables to can, Dr. Gore of the U. S. Bureau of 
 Chemistry says : ' ' Only very young and tender corn should 
 be used for drying, and should be prepared immediately 
 after gathering. Cook in boiling water, two to five minutes, 
 long enough to set the milk. Cut kernels from cob with sharp 
 knife, taking care not to cut pieces off cob. Spread thinly 
 on trays, and place in position to dry ; stir occasionally. ' ' 
 If corn is put into a thin boiling syrup, after being cut 
 from cob, then dipped out and spread to dry, it is much 
 improved. All food must be stirred or turned occasionally 
 while drying. 
 
 The storage place of dried foods must be dry. To keep 
 well, all products should be ''conditioned" for a few days 
 after leaving drier, and returned to drier if found to be 
 moist. ''Conditioning" consists in pouring from one con- 
 tainer to another at intervals during three or four days. 
 
 Bertha L. McLean.
 
 Cold Pack Canning 
 
 Cold Pack Canning Is the Kesult of an Effort to 
 Standardize Recipes 
 
 Required : A clean wash boiler or new galvanized can 
 with close-fitting cover. 
 
 A wooden rack to fit the bottom .of boiler, to keep jars 
 from touching the bottom and to allow for circulation. 
 
 Wire frames to hold jars. A frame to hold a single jar 
 is most convenient. A lifter or wire potato masher to lift 
 jars from boiler. 
 
 No special type of jar is required. 
 
 Rubbers must be new and covers perfect. 
 
 Boil old tops in baking soda, and water before putting 
 away, and in vinegar before using again. 
 
 Wash all fruits and • vegetables thoroughly. Be sure 
 tJiey are clean and fresh. 
 
 Blanch vegetables by putting in colander, wire basket 
 or cheesecloth bag, immerse in boiling water, closely cov- 
 ered, the required number of minutes. Then dip in cold 
 water. 
 
 Sterilize jars, rubbers and tops by boiling for five min- 
 utes. 
 
 Stand jars in hot water while filling. Be sure there is 
 no draft, it Avill crack the jars. 
 
 Pack jars and finish filling with hot water and season- 
 ing, except for tomatoes and fruit. 
 
 Tomatoes should not have water added, fill jars com- 
 pletely with juice, season with salt. 
 
 Fill fruit jars with thin, medium or thick syrup, as 
 desired. A thin syrup is made by boiling three quarts of 
 water with one pound sugar for ten minutes. A heavy
 
 14 COLD PACK CANNING 
 
 syrup is made by boiling three and a half quarts water 
 with two pounds sugar. Do not waste by allowing it to 
 overflow the cans. 
 
 Place rubbers and tops in position. Screw tops on 
 tight, then turn back one-quarter round to loosen. Tightly 
 screwed, covers will crack jars. Fill boiler with water 
 enough to cover jars at least two inches. Place jars on rack 
 before water is too hot. 
 
 Do not begin to count time until water boils hard, and 
 keep it boiling hard for the required time. Then remove 
 jars. 
 
 Tighten covers and examine for leaks. Invert jars. 
 Cover with dry towel to avoid draft. 
 
 If leaks are found change rubbers and boil again for 
 ten minutes. Wrap jar in paper and store in a cool, dry 
 place. 
 
 TIME-TABLE FOR BLANCHIING AND STERILIZING 
 
 Blanch apricots, peaches, citrus fruits, apples and pears 
 from one to two minutes, to remove skins easily. Other 
 fruits require no blanching. Spinach and all greens should 
 be blanched from ten to fifteen minutes ; tomatoes, two min- 
 utes; corn on cob, eight minutes; asparagus, two to four 
 minues; beets, six minutes; lima or string beans or peas, 
 five minutes. All fruits are cooked in the sterilizer sixteen 
 minutes after the water begins to boil hard, except apples 
 and pears, twenty minutes, and pineapples, thirty minutes. 
 The time for asparagus and beets is one and one-half hours ; 
 spinach, beans and peas, two hours; corn, three hours; 
 tomatoes, twenty-two minutes. 
 
 Bertha L. McLean.
 
 BALANCED MENUS FOR 
 DECEMBER, JANUARY AND FEBRUARY 
 
 ^ BREAKFAST 
 
 With Meat Without Meat 
 
 One-half grape fruit. ^ Oatmeal with dates. 
 
 Country sausage with Poached egg on toast. 
 
 Bread griddle cakes. 
 
 LUNCH OR SUPPER 
 
 Creamed chipped beef. Cream of tomato soup, cheese 
 
 Baking powder biscuit. straws. 
 
 Fruit pudding. Hot raised biscuit. 
 
 Perfection salad. 
 
 DINNER 
 
 Pot roast of beef. Nut loaf. 
 
 Hashed brown potatoes. Baked potatoes. 
 
 Savoy cabbage. Cabbage and celery salad. 
 
 Dutch apple cake. Pumpkin pie. 
 
 BREAKFAST 
 
 Bananas with cereal. Apple sauce. 
 
 Philadelphia scrapple or, Coffee cake. 
 
 Fried mush with bacon. Codfish balls. 
 
 LUNCH OR SUPPER 
 
 Ham patties. Cream of celery soup. 
 
 One egg muffins. Cheese souffle. 
 
 Tomato relish. Spice cake with fudge frost- 
 
 Orange cake. ing. 
 
 DINNER 
 
 Baked pork chops. Baked white fish. 
 
 Fried apples. Mashed potatoes. 
 
 Baked sweet potatoes. Brussels sprouts and chest- 
 Cabbage and celery. nuts. 
 
 Raisin puffs. 'Ambrosia. 
 
 BREAKFAST 
 
 Oranges. Figs. 
 
 Waffles. Bread omelet. 
 
 Broiled ham. Corn muffins. 
 
 LUNCH OR SUPPER 
 
 Corned beef hash, sauce tar- Salmon puffs. 
 
 tare. Nut bread. 
 
 Bran muffins. ^ Sliced canned pineapple. 
 
 Butterscotch pie. Spice cake. 
 
 DINNER 
 
 Chicken en casserole. Baked beans. 
 
 Boiled rice. Brown bread. 
 
 Com fritters. Tomato relish. 
 
 Apple roll. Floating island. 
 
 15
 
 MENUS FOR MARCH, APRIL AND MAY 
 
 With Meat. 
 Stewed prunes. 
 Oatmeal bread. 
 Hamburg steak. 
 
 Fricatelli. 
 Tomato jelly. 
 Graham bread. 
 Lemon cream pudding. 
 
 BREAKFAST 
 
 Without Meat. 
 Baked apple. 
 Cereal. 
 
 Tomato omelet. 
 LUNCH OR SUPPER 
 
 Rice aspic. 
 
 Orange and Bermuda onion 
 salad. 
 
 Raisin brown bread sand- 
 wiches. 
 
 Goulasche, fried noodles 
 Young onions. 
 Cabbage relish. 
 Washington pie. 
 
 DINNER 
 
 Scalloped oysters. 
 French fried potatoes. 
 Buttered beets. 
 Russian loaf. 
 BREAKFAST 
 
 Radishes. 
 Bran muffins. 
 Bacon and eggs. 
 
 Corn chowder. 
 
 Rissoles. 
 
 Whole wheat bread. 
 
 Orange cream. 
 
 Casserole dinner. 
 French artichokes. 
 Bishop Whipple. 
 
 Orange marmalade. 
 Creamed fish on toast. 
 Parker House rolls. 
 LUNCH OR SUPPER 
 
 Oyster bisque. 
 Delicious salad. 
 Brown bread sandwiches. 
 Salted nuts. 
 
 DINNER 
 
 Tomato bouillon with crack- 
 ers. 
 Boiled fish, egg sauce. 
 Potato pancake. 
 Fig apple jelly, sponge cake. 
 
 BREAKFAST 
 
 powdered Strawberries on shredded 
 wheat biscuit. 
 Scrambled eggs. 
 
 Strawberries with 
 
 sugar. 
 Puffed rice. 
 Creamed ham. 
 Baking powder biscuits. 
 
 LUNCH OR SUPPER 
 
 Luncheon spaghetti. Fish en coquille. 
 
 Creamed young onions. Piccalilli. 
 
 Stewed rhubarb, gingerbread. Oatmeal bread. 
 
 Chocolate pudding. 
 
 DINNER 
 
 Ox-tail soup. 
 Escalop royale. 
 Mashed potatoes. 
 Asparagus with butter dress- 
 ing. 
 Mrs. Peirce's rice dessert. 
 
 Cream of spinach soup. 
 Omelet with asparagus tips. 
 Scalloped potatoes. 
 Radishes. 
 PufF pudding. 
 
 16
 
 MENUS FOR JUNE, JULY AND AUGUST 
 
 « BREAKFAST 
 
 With Meat Without Meat 
 
 Radishes. Stewed rhubarb. 
 
 Quick rolls. Cornbread. 
 
 Frizzled beef on cream toast. Baked eggs. 
 
 LUNCH OR SUPPER 
 
 Cold tongue, rhubarb jelly. Cheese souffle. 
 
 Young onions. Lettuce with mayonnaise. 
 
 Brown bread. Muffins. 
 
 Nut cream, cookies. Fresh cocoanut pie. 
 
 DINNER 
 
 Boiled beef, horseradish sauce. Fresh vegetable soup. 
 Boiled potatoes. Baked salmon, cream gravy. 
 
 Cauliflower in cream. Baked potatoes. 
 
 Fruit tapioca. Baked eggplant. 
 
 Strawberry sponge. 
 BREAKFAST 
 
 Raspberries. Sliced pineapple. 
 
 Cereal. Cornflakes. 
 
 Ham souffle. Blueberry muffins. 
 
 Corn muffins. Soft boiled eggs. 
 
 LUNCH OR SUPPER 
 
 Chicken and rice croquettes. Potted fish, garnished with 
 
 Green peas. parsley. 
 
 Graham bread. Lettuce with cottage cheese 
 
 Cherry pudding. balls, mayonnaise. 
 
 Berries with cream, hermits. 
 
 DINNER 
 
 Baked pork tenderloin. Cream of asparagus soup. 
 
 New potatoes in cream. Spanish rice. 
 
 Banana salad. Green peas and carrots. 
 
 Lemon sherbet. Chocolate parfait. 
 
 BREAKFAST 
 
 Cantaloupe. Apricots. 
 
 Broiled mutton chop. Puffed rice. 
 
 Virginia spoon bread. Creamed hard boiled eggs on 
 
 toast. 
 LUNCH OR SUPPER 
 
 Mrs. Sinclair's spaghetti. Cream of carrots soup. 
 
 Cucumbers, sour cream dress- Potato salad. 
 
 ing. Stuffed cantaloupe. 
 Sliced peaches, white cake. 
 
 DINNER 
 
 Pot pie with dumplings. Broiled white fish. 
 
 Summer squash. Mashed potatoes. 
 
 Vegetable salad, French dress- Sliced tomatoes with mayon- 
 
 dng. naise. 
 
 Honeydew melon. Spanish cream. 
 
 17
 
 MENUS FOR SEPTEMBER, OCTOBER 
 AND NOVEMBER 
 
 BREAKFAST 
 
 With Meat Without Meat 
 
 Pears. Peaches. 
 
 Ham omelet. Cereal. 
 
 Corn muffins. Green corn griddle cakes, 
 
 maple syrup. 
 LUNCH OR SUPPER 
 
 Chop suey. Baked tomatoes stuffed with 
 
 Boiled rice. rice and green peppers. 
 
 Olive oil pickles. Peanut butter sandwiches. 
 
 French fruit salad. Cream layer cake. 
 
 DINNER 
 
 Beef loaf. Salmon loaf No. 2. 
 
 Creamed potatoes. l*otato puff. 
 
 Corn on cob. • Stuffed cucumber salad. 
 
 Hot day dessert. Baked pears, spice cake. 
 
 BREAKFAST 
 Grapes. Plums. 
 
 Corn bread. Cornflakes with cream. 
 
 Bacon and sweet potatoes. Fish cakes. 
 
 LUNCH OR SUPPER 
 
 Cold roast beef, cherry pickle. Hard boiled eggs, tomato 
 Scones. sauce. 
 
 Fig pudding No. 2. Spanish buns. 
 
 Fruit salad. 
 DINNER 
 
 Chicken pie. Baked halibut. 
 
 Baked sweet potatoes. Mashed potatoes. 
 
 Lettuce with Thousand Island Lima beans. 
 
 dressing. Apple pie, cheese. 
 
 Suet pudding. 
 
 BREAKFAST 
 
 Fresh grape juice. Bananas with orange juice. 
 
 Com bread. Broiled salt mackerel. 
 
 Chipped beef with tomato Muffins. 
 sauce. 
 
 LUNCH OR SUPPER 
 
 Cream of chicken soup, with Toasted cheese fingers. 
 
 rice. Eussian salad. 
 
 Tomato, stuffed with cabbage Ginger pears. 
 
 salad. 
 Cup Custard. 
 
 DINNER 
 Mexican beef loaf. Fried Oysters. 
 
 Stuffed baked potatoes. Riced potatoes. 
 
 Cauliflower au gratln. Corn relish. 
 
 Banana short cake. Celery in cream. 
 
 Baked Indian pudding. 
 
 18
 
 MENUS FOR BOX LUNCHEONS 
 
 1. Whole wheat bread with filling of potted ham. Pep- 
 per and nut sandwiches. Chocolate layer cake. White 
 grapes. Salted peanuts. 
 
 2. Baked bean and brown bread sandwiches. White 
 bread with cottage cheese and chopped nuts. Ripe olives. 
 Spice cake. Apples. After dinner mints. 
 
 3. Stuffed rolls. Oatmeal or whole wheat bread with 
 orange marmalade. Nut tea cakes. Sugared hazel nuts. 
 Malaga grapes. 
 
 4. Sandwiches of white bread and jellied meat loaf. 
 Olives. Nut bread and butter sandwiches. Sponge cake. 
 Bananas. Cheese straws. 
 
 5. Oatmeal or whole wheat bread with chopped hard 
 boiled egg and mayonnaise. White bread with peanut but- 
 ter and chopped dates. Banbury tarts. Candied orange 
 straws. 
 
 6. Sliced chicken or veal sandwiches. Stuffed celery. 
 Oatmeal or whole wheat bread with chopped nuts and 
 olives. Dates filled with fondant, rolled in granulated 
 sugar. 
 
 7. White bread, with sardine and cucumber filling. 
 Whole wheat or oatmeal bread sandwiches with chopped 
 dates and cottage cheese. Hermits. Oranges. 
 
 8. White bread, spread with finely minced corn beef, 
 the opposite slice with sauce tartar e. Raisin brown bread 
 and butter. White cake. Candied ginger. 
 
 9. White bread, filled with nuts, cheese and mayon- 
 naise as for cheese balls. One slice whole wheat, one slice 
 white bread, with conserve filling. Ginger bread. Apples. 
 
 10. White bread with potted tongue, or fish. Stuffed 
 olives. Brown bread with lemon cream filling. Devil's 
 food. Pulled figs. 
 
 11. White bread and chipped beef sandwich. Whole 
 wheat bread spread with mayonnaise, filled with sliced 
 bananas and chopped peanuts. Cream cake. White grapes. 
 
 12. Small baking powder biscuit, split and spread with 
 creamed minced hanL Cucumber pickles. Deviled olive 
 sandwiches. Chocolate crullers. Apples. Sajted nuts. 
 
 19
 
 SOUPS AND CHOWDERS 
 
 OYSTER BISQUE 
 
 One quart oysters, one quart milk, one small cup cracker 
 crumbs, one tablespoon butter, rubbed into one teaspoon 
 cornstarch, pepper ajid salt. Drain oysters, chop fine, heat 
 juice, add chopped oysters, boil three minutes, put through 
 sieve. Heat milk in double boiler, add crumbs, cornstarch 
 and seasoning, lastly the oyster soup. 
 
 Mrs. E. T. Cooke. 
 
 TOMATO BOUILLON 
 
 One can tomatoes, one cup water, twelve peppercorns, 
 bit of bay leaf, four cloves, two teaspoons sugar, one onion 
 sliced. Cook twenty minutes. Strain and add one teaspoon 
 salt, and one-eighth teaspoon soda (be careful not to get 
 too much soda). In another dish cook two tablespoonfuls 
 butter, and three level tablespoons flour. Then pour the 
 liquid on the roux slowly. 
 
 Mrs. J. M. Coen. 
 
 CORN CHOWDER 
 
 One-quarter pound salt pork in thick slice, cut and fried 
 with two medium onions until nicely browned. Add three 
 medium sized potatoes, or one pint cubed, cover with 
 water, just enough to cook the potatoes until they are 
 almost done, not soft. The water must be nearly ab-
 
 SOUPS AND CHOWDERS 21 
 
 sorbed. Add one quart of new milk and one can of corn, or 
 one quart green corn. Let boil five minutes, serve with 
 crackers ; season well, or to taste, with salt and pepper. 
 
 Mrs. Martin Madson. 
 
 FISH CHOWDER 
 
 Parboil a good sized fish (pike is preferable) in fresh 
 water and remove the bones, slice an equal quantity of 
 potatoes. Put chopped salt pork in the bottom of the 
 kettle, and fry brown ; cover with successive layers of fish, 
 potatoes and milk crackers until the kettle is nearly full. 
 Add enough water to boil the whole for thirty minutes. 
 
 Mrs. Martin Madson. 
 
 BAKED CUSTARD FOR SOUP 
 
 Three eggs, one pint milk-; season with white pepper, 
 salt, chopped parsley, Worcestershire sauce. Bake in oven 
 and when ready, cool, cut in cubes, and serve in hot 
 bouillon. 
 
 Mrs. Charles J. Tonk. 
 
 FARINA DUMPLINGS FOR SOUP 
 
 Put one-half pint milk and one ounce butter to boil. Sift 
 into it two ounces farina, stirring constantly. It must be 
 stirred until the whole mass has been loosened from the 
 stew pan. Remove from the fire, let cool a little, then beat 
 in, one at a time, the yolks of two eggs, season with salt 
 and a grate of nutmeg. Stir in the well-beaten whites by 
 means of a teaspoon which must first be dipped into the 
 boiliner broth; cut into oblong dumplings and drop into 
 the boiling broth, cover and boil ten minutes. 
 
 Mrs. J. B. Meyer.
 
 22 SOUPS AND CHOWDERS 
 
 SOUP BALLS 
 
 These are nice with any clear soup. Rub one tablespoon 
 butter to a cream and mix with the yolk of one egg; add 
 one-quarter teaspoon each of salt and nutmeg, one teaspoon 
 chopped parsley, three tablespoons grated bread crumbs, 
 and the stiffly beaten white of the egg. Form into balls and 
 boil seven minutes in the soup. This will make ten balls. 
 
 Mrs. Martin Madson. 
 
 HUNGARIAN BUTTE RNOCKERLN 
 
 Large beef rump bone, two pounds lean mutton. Wash 
 thoroughly, and put over a slow fire with sufficient cold 
 water to cover, cook slowly until meat is ready to fall to 
 pieces, strain and set aside to cool. When cold remove the 
 grease (which, being part suet, makes good shortening 
 to mix with butter for cookies, the meat is good for ha^h). 
 Heat the broth and when boiling, drop in dump- 
 lings, made as follows : one teaspoon butter creamed very 
 light, break in one egg and beat thoroughly, then gently 
 stir in cracker crumbs sufficient to make light dumplings, 
 being very careful not to make them too stiff; salt to 
 taste. Separate this into three parts, grating a little nut- 
 meg over each. Boil five minutes. 
 
 Mrs. E. T. Cooke. 
 
 CREAM SOUP 
 
 Any beajis or peas cooked until tender with a bit of 
 onion to flavor, and mashed through a colander. To each 
 cup pulp add three cups hot milk, salt and oil or cream to 
 season. Thoroughly beat in an egg the last thing. Serve, 
 hot. 
 
 Mrs. E. T.- Cooke.
 
 SOUPS AND CHOWDERS 23 
 
 CREAM OF CORN SOUP 
 
 One can corn, one-half teaspoon sugar, one slice bacon, 
 one small onion, one carrot, one cup cream, one pint milk, 
 pepper and salt. Boil corn, carrot, sugar, bacon and 
 onion down in one pint water. When soft, put through 
 strainer and add to creani, milk, pepper and salt. Boil 
 about three minutes. 
 
 Mrs. James W. Buell. 
 
 OX-TAIL SOUP 
 
 Two ox- tails, one large onion, one tablespoon salt, one 
 tablespoon mixed herbs, four cloves, four peppercorns, one 
 tablespoon beef drippings, four- quarts cold water. Wash 
 and cut up the ox-tails, separating them at the joints. Cut 
 the onion fine and fry in the hot beef drippings. When 
 slightly browned, draw the onion to one side of the pan, and 
 broAvn half of the ox-tails. Put the fried onion and ox- 
 tails in the soup kettle, and cover with four quarts of cold 
 water. Tie cloves, peppercorns and herbs in a small piece 
 of strainer cloth, and add them to the soup. Add the salt, 
 and simmer three or four hours. Select some of the nicest 
 joints to serve with the soup. Skim off fat, strain, and 
 serve very hot. If vegetables are served with the soup, chop 
 fine or in fancy shapes one pint of mixed vegetables and 
 boil twenty minutes or until tender. 
 
 Mrs. Joseph Frank. 
 
 POTATO SOUP 
 
 One scant cup mashed potato, one pint milk, one tea- 
 spoon chopped onion, one-half teaspoon salt, one-half tea- 
 spoon celery salt, one tablespoon butter, one tablespoon
 
 24 SOUPS AND CHOWDERS 
 
 flour. Boil onion in milk, add flour, potato and seasoning. 
 Let it come to a boil. 
 
 Mrs. J. Henry Trt^man. 
 
 SOUP STOCK 
 
 Take clean, lean meat, put in cold water; one quart of 
 water to one pound of meat. Heat gradually to the boil- 
 ing point ; simmer slowly seven or eight hours. Season with 
 pepper and salt; cool, skim, strain and set away. This 
 makes a foundation for any kind of soup. 
 
 Mrs. Martin Madson. 
 
 SPLIT PEA SOUP 
 
 One ham bone, one carrot, one onion, one pint split 
 peas. Soak the peas over night, and in the morning put on 
 to cook with the ham bone, the carrot and onion sliced, and 
 two quarts of water. Simmer for three hours, then pass 
 through a puree sieve, season with salt and pepper. It is 
 good just this way, but is greatly improved by the addition 
 of a pint of milk, and when served at luncheon in bouillon 
 cups, a spoonful of whipped cream, and a sprinkle of 
 chopped parsley add to taste and appearance. 
 
 Mrs. S. D. Snow. 
 
 VEGETABLE SOUP 
 
 One large beef soup bone, one medium soup bone (veal), 
 three or four onions, bunch parsley, English and German 
 celery, leek, one or two parsnips, string beans and car- 
 rots. Scrub and dice vegetables but do not peel. Cook 
 over slow fire several hours. Skim off fat after it cools. 
 Strain and add one can Campbell 's tomato soup, and a dash 
 of Worcestershire sauce. Heat and serve. 
 
 Mrs. Geo. J. Haas.
 
 FISH AND SHELLFISH 
 
 BAKED CODFISH 
 
 One box codfish, six large potatoes. Soak codfish about 
 three hours. Boil potatoes. Mash potatoes and codfish well 
 together with one large lump butter, one pint hot milk, one 
 egg. Beat all until light. Bake about forty minutes. Pour 
 melted butter over. Cover with chopped hard boiled eggs. 
 
 Mrs. Bradley Buell. 
 
 CODFISH BALLS 
 
 One cup codfish cut fine, two cups raw potatoes cut 
 small. Boil together until done. Drain and mash together. 
 Have ready three eggs beaten light, add to mixture, beat all 
 together, dip out with spoon and fry in hot lard a nice 
 brown. Excellent. 
 
 Mrs, W. p. Dunn. 
 
 CRAB FLAKES, LE GUERE 
 
 One cup crab flakes, one level tablespoon butter, one 
 level tablespoon flour, one cup milk, one tablespoon 
 chopped pimento or green pepper, one egg hard boiled and 
 chopped, salt and paprika. Cook all together about fifteen 
 minutes, saving the yolk of the egg to be grated over the 
 top when served. 
 
 Mrs. D. C. Prescott.
 
 FISH AND SHELLFISH 27 
 
 BOILED FISH 
 
 A square piece of halibut or salmon, weigMng about 
 two pounds, a piece near the tail is good. After washing 
 carefully, place on perforated plate, and tie around it a 
 cloth or string, with which to lift it out of the water. Have 
 salted water simmering in kettle large enough to hold the 
 plate, and cover the fish. Put in fish and simmer, uncov- 
 ered, for half an hour. Take out, drain and serve on hot 
 platter, with egg sauce. 
 
 Egg Sauce — One pint milk, scald in double boiler. Beat 
 two eggs in pint bowl, with one-half teaspoon salt. Pour 
 the scalding milk over, beat well, and return to boiler. 
 Cook till it coats the spoon. One or two hard boiled eggs 
 chopped, and stirred in carefuUy just before serving is an 
 addition. Serve in gravy boat, powdered liberally with 
 paprika. If any is left over, free the fish from skin and 
 bones, flake, and add to the sauce, place in baking dish, or 
 ramekins, cover with browned crumbs, and heat through in 
 oven. Mrs. S. D. Snow. 
 
 BAKED HALIBUT 
 
 Place slices of halibut steak in pan, season with salt and 
 pepper, cover with bread or toast crumbs, put a small lump 
 of butter on each piece and pour in milk so as to fill even 
 ^^dth top of fish, but do not disturb bread crumbs. Bake 
 one hour. Miss Van Meenen. 
 
 HORSE RADISH SAUCE FOR BOILED PIKE OR 
 
 IVIUSKALLONGB 
 
 No. 1 
 
 Grate one fresh horse radish root, add one level table- 
 spoon sugar, one and one-half tablespoons vinegar, one
 
 28 FISH AND SHELLFISH 
 
 bottle whipping cream (not whipped). Serve with drawn 
 butter. 
 
 Mrs. Chari^s J. Tonk. 
 
 HORSE RADISH SAUCE 
 
 No. 2 
 
 Whip sweet or sour cream until stiif, season well with 
 salt, and stir thick with grated horse radish. Chill or 
 freeze, and serve with cold or hot meats or fish. 
 
 Mrs. S. D. Snow. 
 
 OYSTERS WITH MUSHROOMS 
 
 One cup rich hot milk, one tablespoon butter, two tea- 
 spoons parsley, chopped, one teaspoon onion juice, one-half 
 cup mushrooms, one teaspoon flour, one pint oysters, salt 
 and pepper. Cook flour in one-half of the butterj and add 
 hot milk. Boil until creamy and add the seasoning, onion 
 juice, chopped parsley, and the remainder of the but- 
 ter. Canned mushrooms added, and set over hot water ten 
 minutes (if fresh, wash in cold water, drain, and simmer 
 for ten minutes in the cream sauce). Five minutes before 
 serving, add oysters which have been washed and drained. 
 When oysters curl, they a.re done. Use double boiler for 
 this dish, as it scorches easily. 
 
 Miss Allie F. Armstrong. 
 
 SCALLOPED OYSTERS 
 
 One quart oysters, four cups bread crumbs from the in- 
 side of a loaf of bread at least a day old, moisten with a 
 half cup of butter, place in dish, alternating oysters and 
 crumbs; before the last layer of crumbs add eight table- 
 spoons of the juice from the strained oysters, finish with 
 the buttered crumbs. Season to taste. Bake from twenty 
 minutes to one-half hour. 
 
 Mrs. Martin Madson.
 
 FISH AND SHELLFISH 29 
 
 BAKED SALMON, CREAM GRAVY 
 
 One can salmon, boned and picked to pieces. Place one 
 layer of salmon, one layer of bread crumbs in two-pint dish, 
 season with salt, pepper and bits of butter, so on, till all is 
 used up. Cover the last'layer with cracker crumbs, pour 
 over this one cup sweet milk. Bake twenty minutes. 
 
 Cream gravy : Put in a stew pan one tablespoon butter, 
 when hot stir one small tablespoon flour into this and pour 
 on milk until it thickens like cream, add one cup pea^, or 
 one can, season with salt and pepper, pour over salmon. 
 Delicious. 
 
 Mrs. Martin Madson. 
 
 MOLDED SALMON WITH CUCUMBER DRESSING 
 
 Two large cans fish, remove bones and skin, flake up. 
 Mix together three-quarters tablespoon mustard, three- 
 quarters tablespoon salt, or less, three tablespoons sugar, 
 or less, yolks of five eggs, one and one-half cups thin cream, 
 three-eighths cup Tarragon vinegar. Cook until custard, 
 adding vinegar last, and taking great care that it does not 
 boil. Remove from fire and add one tablespoon granulated 
 gelatine which ha,s been dissolved in three-eighths cup 
 cold water. Stir fish into this and then turn into mold — 
 one large, or individual ones which have been wet in cold 
 water, and let stand on ice over night. Turn onto bed of 
 lettuce and serve with dressing. (Tuna may be used with 
 the salmon, or alone.) 
 
 r)ressing: Two cups cream, whipped stiff, two table- 
 spoons Tarragon vinegar, three-quarters teaspoon salt, one- 
 quarter teaspoon paprika, two cucumbers cut in dice added 
 the last thing. All ingredients should be folded carefully 
 into the whipped cream. 
 
 Miss Elizabeth E. Churchi
 
 30 FISH AND SHELLFISH 
 
 SALMON LOAF 
 
 No. 1 
 
 Two teaspoons sugar, two teaspoons salt, one table- 
 spoon flour, one teaspoon mustard, paprika, yolks of four 
 eggs, two tablespoons melted butter, one cup thin cream, 
 one-half cup vinegar, one tablespoon gelatine soaked in two 
 tablespoons cold water. Proceed as for salad dressing, cook- 
 ing in double boiler. When done, add one can salmon 
 drained and flaked, and put in mold to harden. Slice cold 
 and serve with cucumber sauce. 
 
 Cucumber Sauce: Whip one cup of cream stiff; add 
 salt, paprika, two tablespoons vinegar slowly, and one-half 
 cucumber which has been chopped and drained. 
 
 Mrs. Lewis B. Sinclair. 
 
 SALMON LOAF 
 
 No. 2 
 
 One cup salmon, picked up, three-quarters cup cracker 
 crumbs, one egg, one tablespoon Worcestershire sauce, 
 about one tablespoon butter, pepper and salt. Mix well in 
 a loaf, put in a buttered dish, and steam one-half to three- 
 quarters of an hour. Serve with a cream sauce poured over 
 the loaf. 
 
 Mrs. D. C. Prescott. 
 
 SALMON PUFFS 
 
 One pound can salmon, one tablespoon flour, one 
 tablespoon butter, one cup milk. Melt butter, add flour and 
 milk and cook until well blended. Take from stove, add 
 salmon picked in small pieces and three well beaten eggs. 
 Butter muffin tins and bake in pan of water three-quar- 
 ters of an hour. 
 
 Mrs. James W. Buell.
 
 FISH AND SHELLFISH 31 
 
 SALMON TURBOT 
 
 One can salmon, six large crackers, rolled fine. Mix one 
 tablespoon butter, one tablespoon flour, one pint milk, salt 
 and pepper, boil and pour over fish and crackers. Bake 
 twenty minutes. For four persons. 
 
 Mrs. J. Henry Truman. 
 
 SCALLOPED SHRIMPS 
 
 Two tablespoons melted butter, two tablespoons flour, 
 season to taste with salt, pepper and celery salt; add to 
 this two cups warm water, one pint celery chopped flne, 
 two small cans or one large can minced shrimps. Cook all 
 together in double boiler until tender. One pint bread or 
 cracker crumbs soaked in melted butter. Put crumbs in 
 bottom of twelve ramekins, then fish, and crumbs on top. 
 Bake in oven twenty or thirty minutes. 
 
 Mrs. Harvey Grace. 
 
 BAKED WHITEFISH. 
 
 Have fish boned. Grease pan well, and lay fish inside 
 up, after washing and drying. Sprinkle cracker crumbs 
 over it, then pour the juice of a lemon. Half a teaspoon salt, 
 pepper and paprika. Bake half an hour. 
 
 Miss Allie F. Armstrong.
 
 MEATS AND POULTRY 
 
 BACON AND SWEET POTATOES 
 
 Boil, peel and cut in quarters lengthwise large potatoes. 
 Skewer with toothpicks around each piece, a strip of bacon. 
 Put in dish, add little water, cover dish and bake three- 
 quarters of an hour. 
 
 Miss Elizabeth E. Church. 
 
 CURRY OF BEEF 
 
 Two pounds round steak cut into pieces, one-quarter cup 
 butter, one and one-half tablespoons curry powder, two and 
 one-quarter cups stock or Avater, three-quarters cup onions, 
 chopped, one cup onions sliced thin, one and one-half tea- 
 spoons salt. Melt butter, add sliced onions, brown and re- 
 move. Add to butter in pan curry, minced onions, salt, 
 meat and stock. Stew slowly one and one-half hours, then 
 add sliced onions, cook five minutes longer. Serve \Wth rice. 
 
 Mrs. William G. Cook. 
 
 BEEF LOAF 
 
 Two pounds round steak, one quarter pound salt pork 
 chopped. Two eggs, one cup bread or cracker crumbs, ova 
 and one-half cups milk. Bake slowly two hours. 
 
 Mrs. William O. Cook.
 
 34 MEATS AND POULTRY 
 
 STEAMED BEEF LOAF 
 
 One pound round steak ground twice, one-quarter 
 pound boiled ham, two eggs beaten, one-half cup bread 
 crumbs, three tablespoons milk, salt and pepper. Steam 
 three hours covered with oiled paper. 
 
 Mrs. Frank W. Werner. 
 
 MEXICAN BEEF LOAF 
 
 Put meat through the meat chopper and at same time a 
 small onion and medium sized green pepper with seeds 
 taken out. There may be a pint. Moisten half the quan- 
 tity of bread crumbs with milk or water. Season meat well 
 with salt, add bread. If meat is not quite moist add more 
 water or milk. Put in a casserole and bake.' It is good to 
 put some butter on top of meat, or canned or sliced toma- 
 toes. Bake about forty minutes. Medium heat. 
 
 Mrs. Louis J. Hotchkiss. 
 
 CASSEROLE DINNER 
 
 Place in buttered casserole layer of round steak cut in 
 pieces, season Avith salt, pepper, and a sifting of flour. On 
 this put a layer of sliced onions which have been parboiled a 
 few minutes. Salt, pepper, flour. Next a layer of tomatoes. 
 Salt, pepper, flour. For top use potatoes cut in quarters. 
 Salt, pepper and flour. Fill dish with water and bake 
 slowly two or three hours. 
 
 Mrs. William G. Cook. 
 
 CHICKEN CASSEROLE 
 
 Joint the chicken as for fricassee. Have ready, in a 
 deep frying pan, dripping or butter. Slice a medium sized
 
 MEATS AND POULTRY 35 
 
 onion, and cut two small carrots into cubes. Brown them 
 slightly in the fat and turn with the fat into the casserole. 
 Mince sweet herbs — parsley, thyme and celery — and add to 
 the rest. Now lay in the jointed chicken, sprinkle with two 
 tablespoons chopped fat pork, and cover with strained 
 soup stock. ( If you have no soup stock on hand, buy a can 
 of the brand of soup that costs 10 cents, heat, strain and 
 use.) Fit the cover on the casserole and cook for one hour 
 in a steady oven. Lift the cover then, and stir into the 
 gravy a tablespoon tomato ketchup and a teaspoon kitchen 
 bouquet. Lift the joints that the seasoning may sink to the 
 bottom. Cover and cook steadily — never fast — for another 
 hour. Pour off the gravy, thicken with browned flour, boil 
 up and return to the casserole. Let all stand five minutes 
 and send to table. Mushrooms added make it better. 
 
 Miss Elizabeth E. Church. 
 
 CHICKEN PIE 
 
 Two even cups flour, three even teaspoons baking pow- 
 der, one heaping tablespoon lard or butter, one large cup 
 milk. Stir with a spoon, and cover the following: cook a 
 large, fat hen until you can remove the bones, season with 
 butter, salt and pepper, make a thickened gravy, have 
 plenty of it. Cook four eggs. Put chicken in large pan 
 with gravy, slice the eggs over the top, spread dough over 
 all and bake from fifteen to twenty minutes. 
 
 Mrs. Martin Madson. 
 
 CHOP SUEY 
 
 No. 1 
 
 One pound pork from shoulder, one pound veal from 
 leg. Have butcher cut in three-quarter to one inch squares. 
 Two cups celery cut in inch lengths, two cups onions cut 
 in inch chunks, one tablespoon New Orleans molasses,
 
 36 MEATS AND POULTRY 
 
 one teaspoon salt, two tablespoons flour. Put the meat in 
 a kettle (no grease) and brown. Add all the other in- 
 gredients (don't mix flour with water) and enough water 
 so you can just see it. Simmer for two hours and serve with 
 boiled rice. Mushrooms may be added. 
 
 Mrs. J. M. Coen. 
 
 CHOP SUEY 
 
 No. 2 
 
 Two pounds round steak, one-quarter pound pork, one 
 cup celery, one cup onions, two tablespoons dark mola;sses, 
 pepper and salt to taste. Fry meat in butter very slowly 
 for forty minutes ; then put in celery, onions and molasses, 
 and let fry ten minutes more. Put on this two tablespoons 
 flour and mix thoroughly; almost cover with water and 
 cook ten minutes more. Sei^ve with rice. 
 
 Mrs. Harvey Grace. 
 
 DUMPLINGS FOR POT PIE 
 
 One egg well beaten, one-half cup very cold water, a 
 pinch of salt, one heaping cup flour, one heaping teaspoon 
 baking powder. Drop into pot pie a tablespoonful at a 
 time, steam twelve minutes. 
 
 Mrs. Martin Madson. 
 
 EASY DUMPLINGS 
 
 Two cups flour, four teaspoons baking powder, two 
 tablespoons shortening, one-half teaspoon salt, milk. Mix as 
 for biscuits, and roll in small balls with floured hands. 
 Place on top of the meat for twelve minutes. Do not re- 
 move the cover while they are cooking. 
 
 Mrs. Alexander McLean.
 
 MEATS AND POULTRY 37 
 
 NEVER FAILING DUMPLINGS 
 
 Beat one egg in a cup. Fill cup with sweet milk. Stir 
 in one pint of flour, one tablespoon melted butter, one pinch 
 of salt, and one teaspoon baking powder. Drop from 
 spoon on buttered dish or put spoonful in buttered cups 
 and steam, tightly covered, one-half hour. 
 
 Mrs. W. p. Dunn. 
 
 FRICATELLI 
 
 One and one-quarter pounds raw fresh pork, salt and 
 pepper, two small onions chopped fine, half as much bread 
 (soaked soft) as meat, two eggs. Mix well together, make 
 into patties and fry. 
 
 Mrs. William G. Cook. 
 
 GOULASCHE 
 
 Put one tablespoon butter in kettle, add large onion, 
 chopped fine. Let onion brown. Cut into pieces about 
 the size of the palm of the hand one and one-half pounds 
 round steak, medium thick. Add to the onion, season with 
 salt and paprika, add one cup tomato and two cups hot 
 water. Let simmer for nearly three hours. 
 
 Mrs. E. M. Landis. 
 
 BAKED HAM 
 
 Soak over night in cold water, in which put : one heap- 
 ing teaspoon soda, one-half cup vinegar, three tablespoons 
 sugar. In morning cover with water, add one carrot, cut 
 up, one onion, stuck with cloves, one apple, peeled and 
 quartered, one teaspoon celery salt, one tablespoon allspice 
 and mace, one-half teaspoon pepper, three tablespoons
 
 38 MEATS AND POULTRY 
 
 vinegar. Bring slowly to boiling point, let simmer for five 
 hours for twelve-pound ham. When done, peel off skin, rub 
 over thickly with brown sugar, sprinkle with bread crumbs, 
 crisp in hot oven for twenty minutes. 
 
 Mrs. E. B. Whitfield. 
 
 HAM BAKED IN SUGAR 
 
 Soak two hours in cold water a slice of ham cut about 
 three inches thick. Put in big iron spider or casserole with 
 brown sugar pounded well into bottom and one-quarter inch 
 thick on top of ham. Cover with water and bake slowly 
 three hours, covered. 
 
 Miss Elizabeth E. Church. 
 
 DELICIOUS BAKED HAM 
 
 Have slice of ham cut about three-quarters inch thick. 
 Put in hot water and let boil slowly ten minutes. Pour off 
 the water and sprinkle with a teaspoon of dry mustard 
 and a tablespoon browTi sugar. Bake forty minutes in a 
 rather hot oven. Use any leftover for creamed ham or 
 ham pattie. 
 
 Mrs. Louis J. Hotchkiss. 
 
 HAM WITH POTATOES AND ONIONS 
 
 Fit into a deep granite basin a slice of ham two inches 
 thick, cover with alternate layers of thinly sliced potatoes 
 and onions, preferably the Spanish onions and generously 
 used, though not as many as potatoes. Cover vnth milk, 
 add little pepper and bake, covered, very slowly, at least 
 two and one-half hours. 
 
 Miss Elizabeth E. Chiurch.
 
 MEATS AND POULTRY 39 
 
 HAMBURG STEAK 
 
 One pound round steak, three tablespoons chopped 
 parsley, one-quarter cup freshly grated horseradish, one 
 tablespoon lemon juice, one-half cup cracker crumbs, salt 
 and pepper to taste. Make in small cakes and brown in 
 butter. 
 
 Mrs. Martin Madson. 
 
 KOENIGSBERGER KLOPS 
 
 One pound veal, without bone, one-half pound fresh 
 pork, also without bone, one-half small onion, few sprigs of 
 parsley, one egg, bread crumbs, peppQr and salt. Put the 
 meat, onion and parsley through food chopper, using me- 
 dium knife ; for bread crumbs, use one large slice stale bread 
 and put that through the chopper last. Keep this separate 
 and soak in as much water as it will absorb. Mix the meat, 
 egg, seasonings, etc., in a bowl, add soaked crumbs, 
 squeezed dry, and mix thoroughly. Wet the hands in cold 
 water, and form into balls about as large as a small apple. 
 Have ready a saucepan, with enough boiling water 
 slightly salted, to cover the ''klops, " lay them in gently, 
 and simmer, uncovered, for an hour. If they are cov- 
 ered, they will boil to pieces. Turn a few times in the water, 
 that they may cook evenly. Take out of the water, put in a 
 warm place, boil up gravy sharply to reduce, and add a 
 thickening of one tablespoon flour, stirred to a paste with 
 vinegar, and one tablespoon capers. Pour this gravy over 
 the balls and serve. 
 
 Mrs. S. D. Snow.
 
 40 MEATS AND POULTRY 
 
 BAKED LAMB CHOPS AU GRATIN 
 
 Sprinkle salt on chops. Put one thin slice of large 
 onion on each chop, cover each with grated cheese and put 
 one tablespoon sour cream on each. Add a little pepper. 
 Set in pan with one-half cup water in bottom. Bake one 
 hour slowly. Cover pan. 
 
 Mrs. Henry A. Obermann. 
 
 MEAT BALLS, PORK 
 
 One pound from neck or shoulder, chopped. Soak two 
 slices bread in milk, add to meat with one well beaten egg, 
 salt, pepper. If you like, a little celery salt, onion salt, or 
 grated lemon peel. Mix lightl}^ and drop by spoonsful in 
 hot bacon drippings. Cook rather slowly until well done, 
 cover when about half done. 
 
 Miss Elizabeth E. Church. 
 MEAT LOAF, BEEF OR VEAL 
 
 No. 1 
 
 Two pounds meat, ground, two eggs beaten, one-quarter 
 pound sausage, one cup milk, a little butter, one scant cup 
 cracker crumbs, large teaspoon salt, some pepper, one- 
 quarter, scant, teaspoon cloves. Mix lightly and put care- 
 fully in loaf tin, not packing down, as that makes it too 
 solid and heavy. Four or five hard boiled eggs, laid in 
 lengthwise when the meat is half in the tin, are an addition. 
 Place pan in a dish of boiling water, and bake one and one- 
 half hours. Rathei* narrow loaf makes more attractive 
 slices. Good hot or cold. Tomato dressing may be added 
 when serving. 
 
 Miss Elizabeth E. Church.
 
 MEATS AND POULTRY 41 
 
 MEAT LOAF 
 
 No. 2 
 
 Two pounds round steak, one pound fresh pork, small 
 can pimentoes, one small nutmeg, grated, one egg, three 
 Uneeda biscuits, one large cup stewed tomatoes. Put meat 
 and pimentoes through food chopper, then season well with 
 salt and pepper and a dash of cayenne. Add tomatoes and 
 egg. Mix thoroughly and strew crumbs of four Uneeda 
 biscuits on molding board and fonii into loaf. Must 
 be very moist. Bake in a large loaf pan for three-quarters 
 of an hour, basting frequently with butter. 
 
 Mrs. John Sutcliffe. 
 
 BRAISED OX JOINTS 
 
 Two large ox tails (have them cut in pieces at the joints 
 with a. knife), one carrot, one onion' one turnip, a table- 
 spoon minced parsley, a small bay leaf, large spoonful 
 drippings. A closely covered iron pot, or Dutch oven, is 
 best for this dish. Heat over fire, put in the drippings. 
 Wash ox joints carefully, roll in flour, and lay in the hot 
 fat. Cover tightly, and cook over a low fire, turning once 
 or twice, for half an hour. Then add two cups boiling 
 water, and simmer for four hours. Have ready the carrot 
 and turnip cut in cubes, the onion minced. Put these with 
 the parsley and bay leaf into the pot, and simmer for an- 
 other hour. Season with salt and pepper. When ready to 
 serve, if there is not considerable gravy around the meat, 
 add more boiling water. Put in a saucepan one tablespoon 
 drippings or lard, when melted add one tablespoon flour,, 
 allow to brown. Pour over this some of the boiling gravy, 
 boil up, and add to the ox joints. Serve with small pota- 
 toes browned in the oven, or in deep fat. 
 
 Mrs. S. D. Snow.
 
 42 MEATS AND POULTRY 
 
 BAKED PORK CHOPS 
 
 Heat oven first. Put chops, which are cut thick, double 
 rib, in pan. Salt, no pepper. Bake slowly one hour and 
 turn frequently. 
 
 , Miss Allie F. Armstrong. 
 
 SPAGHETTI 
 
 One package Red Cross spaghetti. Boil in salted water 
 thirty minutes. One can tomatoes, one onion cut small, one 
 tablespoon Worcestershire sauce, one-half cup butter, three- 
 fourths pound chopped raw beef, salt to taste. Cook all to- 
 gether three-quarters of aji hour. Drain spaghetti, add to 
 sauce. Place on platter to serve, sprinkle one-half pound 
 grated American cheese on top, put in oven or on broiler 
 one minute to melt. This will serve twelve people and is 
 equally good warmed up a second time. 
 
 Mrs. Lewis B. Sinclair. 
 
 VEAIi BIRDS 
 
 Veal steak, cut in strips two inches wide, four or five 
 inches long, lay each strip on a. strip of bacon, sprinkle with 
 a little sage, roll and tie up. Brown all over in butter or 
 bacon fat. Make a dressing of one quart milk, two table- 
 spoons butter, one and one-half or two tablespoons flour, 
 flavor with little nutmeg, cayenne, chopped parsley, grated 
 lemon peel, salt. Pour into dish of browned veal, and 
 simmer slowly two hours. 
 
 Miss Elizabeth E. Church. 
 
 VEAL AND HAM LOAF 
 
 Three and one-half pounds veal, one-half pound ham, 
 cook together. Chop and add two eggs, one cup bread
 
 MEATS AND POULTRY 45 
 
 crumbs, one teaspoon onion juice, salt and pepper, enough 
 liquor to moisten. Put in pan and bake one-half hour. 
 Baste with butter. 
 
 Mrs. E. B. Whitfield. 
 
 JELLIED VEAL LOAF 
 
 Two pounds veal, two pounds beef, boil till tender. Sea- 
 son with salt, pepper and mustard. One tablespoon gela- 
 tine, dissolved in little of the liquor, juice of one lemon. 
 Put in mold with layers of hard boiled eggs. 
 
 Mrs. E. B. Whitfifld. 
 
 VEAL LOAF 
 
 One pound fresh veal, one-half pound salt pork, 
 chopped. Two well beaten eggs, bread crumbs to make a 
 right consistency, one-half cup cream or milk, chopped 
 parsley, one cut up onion, red pepper, one level teaspoon 
 salt. Bake in deep pan for one-half hour. Lay a bay leaf 
 or a slice of bacon on top. Drain out the bacon grease 
 when found necessary. 
 
 Miss Allie F. Armstrong. 
 
 VEAL PATTIES 
 
 One pound raw veal, chopped. One cup fine cra.cker 
 crumbs, one beaten egg, salt and pepper. Mix well, moisten 
 with milk to form flat cakes and fry in butter or salt 
 pork. 
 
 Mrs. J. Henry Truman. 
 
 VEAL WITH MUSHROOMS 
 
 Have a steak from the ham cut two inches thick. Pound 
 into it one-half cup flour. Salt and pepper generously and
 
 44 MEATS AND POULTRY 
 
 brown in bacon fat, cover with plenty of water, place cover 
 on dish and simmer slowly two hours, turning occasionally. 
 When done add mushrooms, more flour if necssary for 
 gravy. Drain liquor from canned mushrooms. 
 
 Miss Elizabeth E. Church.
 
 VEGETABLES AND MEATLESS DISHES 
 
 FRIED APPLES 
 
 Pare, cut in half, roll in flour and fry brown, then add 
 a small cup of sugar, one cup Sherry, a few raisins, cur- 
 rants and a little cinnamon. Cover and simmer down. Stick 
 a blanched almond in each piece of apple and serve with 
 meat. 
 
 Mrs. J. B. Meyer. 
 
 FRENCH ARTICHOKES 
 
 Wash well, cut in half, take out the little thistle-like 
 part near the bottom after they have been boiled thirty to 
 forty minutes, according to size. Serve with melted butter, 
 white sauce, or mayonnaise. 
 
 Mrs. L. H. Peirce. 
 
 FRIED BANANAS 
 
 One tablespoon butter, melted. Wlien hot add three 
 bananas cut in half, lengthwise. Bro^vn on both sides, add 
 one tablespoon lemon juice, cover and steam for ten 
 minutes. If for a dessert, add one tablespoon sugar and 
 one tablespoon orange juice. 
 
 Mrs. L. H. Peirce. 
 
 TO SCALLOP BANANAS 
 
 Cut in one-quarter inch slices, butter a pudding dish 
 well, put in a layer of bananas, a thin layer of fine bread
 
 VEGETABLES AND MEATLESS DISHES 47 
 
 crumbs, sprinkle with sugar, add pieces of butter, a little 
 lemon or orange juice, repeat. Bake thirty minutes. 
 
 Mrs. L. H. Peirce. 
 
 BAKED BEANS 
 
 No. 1 
 
 Soak over night one pound navy beans and one tea- 
 spoon baking soda. In the morning boil about ten minutes 
 in the same water, which will be green after boiling. Skim 
 well, turn off the water, and replace with cold water, wash- 
 ing beans well. Drain. Into a beanpot or earthenware 
 baking dish put one small onion, then some of the beans 
 and a little salt and pepper, and some slices of salt pork 
 (one-half pound will be required). Continue until beans 
 and pork are used, but no more onion. Take two table- 
 spoons molasses or dark brown sugar, and one teaspoon 
 mustard ; dissolve in cup of hot water, pour over beans 
 and fill dish with hot water to the top. Place in oven, cov- 
 ered, and bake two and one-half or three hours. About one- 
 half hour before done take cover off to allow extra moisture 
 to evaporate. Add water as required. If oven is very hot, 
 place pan of water under beans. If wanted for dinner can 
 be prepared in the morning and set aside until ready to 
 bake. 
 
 Mrs. E. M. Landis. 
 
 BAKED BEANS 
 
 No. 2 
 
 Three pints white navy beans, one pound salt pork, 
 scored and rather lean, one large teaspoon dry mustard, 
 mixed with one large tablespoon brown sugar. Soak beans 
 in cold water over night. Early in the morning parboil in 
 fresh water till they begin to soften. Before removing from 
 fire, drop in a pinch or two of baking soda. Change the
 
 48 VEGETABLES AND MEATLESS DISHES 
 
 beans to a baking dish, add the mustard and sugar mix- 
 ture, place pork in the center. Pour water in which beans 
 have been boiling over the whole and bake slowly eight or 
 ten hours. Keep the beans moist. 
 
 Miss Allie F. Armstrong. 
 
 BAKED BEANS 
 
 No. 3 
 
 One quart navy beans, three-quarters pound salt pork, 
 one whole onion, one teaspoon mustard, three tablespoons 
 molasses.. Wash, soak beans over night, in the morning 
 drain. Place onion in bottom of kettle or beanpot, cover 
 with water, add molasses, mustard and salt pork. Boil 
 one-half or three-quarters of an hour before putting in 
 oven. Bake six or eight hours, adding water a little at a 
 time when necessary, and salt if necessary. One spoonful 
 of molasses and two of sugar can be used if preferred. 
 
 Mrs. C. A. Goodwin. 
 
 BEETS IN JELLY 
 
 Boil small beets (or large ones may be sliced), until 
 done. Peel the skins off and place beets in a mold. 
 
 To make the jelly : Five tablespoons sugar, three table- 
 spoons arrowroot, one-half cup vinegar, one-quarter cup 
 boiling water. Cook about five minutes or until clear. 
 Pour this jelly around the beets and let cool. When taken 
 from the mold the beets show through a crimson jelly. This 
 also looks nice just put in a glass dish that may go on 
 the table. 
 
 Mrs. Harry Olson. 
 
 BRUSSELS SPROUTS AND CHESTNUTS 
 
 One box Brussels sprouts, three-quarters pound large 
 Italian chestnuts. Peel the shells from the chestnuts, and
 
 VEGETABLES AND MEATLESS DISHES 49 
 
 put into boiling water, boil for ten minutes. Take from the 
 fire, allow to cool until they can be handled, and peel off the 
 brown skin, taking care to keep them as nearly whole as 
 possible. Prepare the sprouts, put in slightly salted boil- 
 ing water, and boil for ten minutes. Add the chestnuts, and 
 boil five or ten minutes more, not too hard. Eemove from 
 fire, drain, and season with butter, pepper and salt. These 
 make a delicious salad when cold, served with mayonnaise 
 dressing. 
 
 Mrs. Willett H. Cornv^tell. 
 
 SAVOY CABBAGE. 
 
 Cut in small pieces, removing the thick stems. Put on 
 in boiling w^ater, boil slowly one hour, adding beef broth 
 to replace the water evaporated. Butter the size of a 
 large egg, salt, pepper and a little nutmeg and the juice 
 of a lemon, all to be added about ten miiiutes before taking 
 the cabbage from the stove. Do not drain any of the 
 liquid into the sink. The most valuable parts of veg- 
 etables are held in solution in the liquid. 
 
 Mrs. L. H. Peirce. 
 
 CABBAGE AND CELERY 
 
 Half and half, chopped fine, use as little water as pos- 
 sible so that none will be thrown in the sink. Cook in the 
 oven to avoid odors through the house. Season with but- 
 ter, pepper and salt. Cook forty-five to fifty minutes. 
 
 Mrs. L. H. Peirce. 
 
 CORN ON COB 
 
 Ha]f milk and half water, add sugar in the propor- 
 tion of one teaspoon to a quart of liquid. Bring to a boil, 
 put in corn, cover tightly, and boil for ten minutes. 
 
 Mrs. S. D. Snow.
 
 50 VEGETABLES AND MEATLESS DISHES 
 
 CORN FRITTERS 
 
 Grate one-half dozen ears corn, mix with three eggs, 
 yolks and whites beaten separately. Drop by spoonsful on 
 hot griddle. 
 
 Mrs. William G. Cook. 
 
 BAKED EGGPLANT 
 
 Slice eggplant, pare off rind, cut up in small pieces. 
 Cook in boiling water ten or fifteen minutes (till tender), 
 drain. Put two tablespoons butter in saucepan, heat. 
 Add a finely cut up onion, cook till tender (do not 
 brown). Then add drained eggplant ajid cook two or 
 three minutes. Turn into a casserole and cover with but- 
 tered bread crumbs. Bake in hot oven fifteen minutes or 
 Xiiore. Serve in the baking dish. 
 
 Mrs. Louis J. Hotchkiss. 
 
 KOHL RABI 
 
 Buy when the leaves are fresh, cut leaves into small 
 pieces, slice the kohl rabi as thin as possible, put leaves 
 and slices together into a stewing pan, use as little water 
 as possible. Cook one hour, add salt, pepper and butter 
 when nearly ready to remove from the fire. When the 
 leaves are too yellow, the vegetable is likely to be woody. 
 
 Mrs. L. H. Peirce. 
 
 NUT LOAF 
 
 One pint stale bread crumbs, thoroughly dried in oven, 
 but not colored, one teaspoon minced parsley, one teaspoon 
 sage, or any preferred seasoning, one cup finely chopped 
 celery, one-half cup finely chopped sour apple, one cup
 
 VEGETABLES AND MEATLESS DISHES 51 
 
 finely chopped nut meats, one and one-half cups milk, 
 two eggs thoroughly stirred into milk. Fry in two table- 
 spoons butter, one large onion, finely minced. Stir all 
 well together, form into a long mound in a baking tin and 
 baste with a little hot water and butter. Bake one hour. 
 Serve with brown sauce, oyster sauce, or nut sauce 
 
 Nut sauce : Melt two tablespoons butter in a frying 
 pan, fry in it till golden brown one small onion, next add 
 two tablespoons flour, brown this also; then pour in 
 slowly one and one-half cups milk, season with salt, pepper 
 and lemon juice, and just before serving stir in two 
 heaping tablespoons finely chopped nuts. Do not pour 
 over the loaf, but serve separately. 
 
 Miss Josephine Van Meenen. 
 
 FRENCH FRIED ONIONS 
 
 Fry in hot fat, same as potatoes. Slice around the 
 whole onion, about one eighth inch thick. Dredge well in 
 flour, drop in hot fat, lay on folded towel and salt after 
 frying till crisp. Serve with steak. 
 
 Mrs. Charles J. Tonk. 
 
 POTATO PANCAKE 
 
 Grate several large potatoes, drain, season with salt. 
 Add three eggs, yolks and whites beaten separately. Fry. 
 
 Mrs. Louis Wittbold. 
 
 CORN PUDDING 
 
 One cup corn cut from cob, or canned corn, one cup 
 milk, one beaten egg, salt and pepper. Bake same as a cus- 
 tard twenty minutes, and serve as a vegetable. 
 
 Mrs. D. C. Prescott.
 
 52 VEGETABLES AND MEATLESS DISHES 
 
 GREEN CORN PUDDING 
 
 One dozen ears com, one pint milk, two eggs, salt and 
 pepper, two teaspoons sugar, two tablespoons flour. Bake 
 one hour in quick oven. 
 
 Mrs. William G. Cook. 
 
 SPINACH PUDDING 
 
 One pound of spinach leaves chopped very fine, mix 
 thoroughly with the inside of a small loaf of stale bread, 
 that has been squeezed out of water, add three well-beaten 
 eggs, one-third cup melted butter, one onion size of an 
 egg, minced very fine, one-quarter cup of finely chopped 
 celery, salt and a little pepper. Tie in a cloth, drop in a 
 kettle of boiling water. Cook one hour. Serve with meat 
 gravy. 
 
 Mrs. Charles J. Tonk. 
 
 SWISS CHARD 
 
 Cut the mid-rib of Swiss chard in small pieces. Stew un- 
 til tender in small quantity of water, slightly salted. Cook 
 the green part separately ; it will take much less time than 
 the rib. Serve together on the same dish, with a cream 
 sauce. If any is left, use for salad. 
 
 Mrs. E. T. Cooke. 
 
 VEGETABLE MARROW 
 
 Chop half an onion very small, put in a saucepan with 
 a piece of butter; when it begins to color put in the veg- 
 etable marrow, cut in slices, add pepper, salt and grated 
 nutmeg, moisten with stock, and stew till done, adding 
 some finely minced parsley just before serving. 
 
 Mrs. L. H. Peirce.
 
 VEGETABLES AND MEATLESS DISHES 53 
 
 RICE ASPIC 
 
 Boil one-half large cup rice until tender. Ma]je cream 
 sauce with one tablespoon butter, flour added to heated 
 butter, and enough milk to make sauce quite thin. Add the 
 rice, two eggs well beaten, reserving some of the beaten egg 
 to pour over the top of mixture after it ha3 been put into a 
 baking dish, cover over with grated cheese, and bake for 
 about thirty minutes. Chopped green pepper may be added. 
 
 Mrs. Herbert Waldemar Snow. 
 
 CHEESE RICE 
 
 One cup rice cooked in salted water, rinse with cold 
 w^ater. Put in baking dish with alternate layers of grated 
 cheese, butter, salt and pepper. Nearly cover with milk to 
 which has been added one beaten egg. Bake one-half hour. 
 
 Mrs. E. B. Whitfield. 
 
 RICE AND CHEESE 
 
 One teacup rice to four cups hot water. Boil rapidly for 
 twenty minutes. On bottom of buttered pudding dish put 
 layer of bread crumbs, then a thick layer of rice and grated 
 cheese, another laj^er of rice and cheese. Finish with bread 
 crumbs on top. Pour over all a cold mixture of one egg, one 
 cup of milk, two tablespoons, melted butter, one tablespoon 
 salt, one-quarter teaspoon dry mustard. Bake twenty 
 minutes in a quick oven. This is delicious as a luncheon 
 dish, or as a substitute for potatoes with meat. 
 
 Mrs. John Sutcliffe. 
 
 RICE CROQUETTES 
 
 One and one-half cups rice, soaked in water over night. 
 Put in double boiler with one and one-half cups boiling
 
 54 VEGETABLES AND MEATLESS DISHES 
 
 water, and boil until dry. Add three and three-quarter cups 
 milk and boil in same manner. Add three-quarters cup 
 cream, six tablespoons chopped pimento, one teaspoon salt 
 and three grains cayenne. Cool. 
 
 Cheese sauce: Two cups cheese, three tablespoons but- 
 ter, three tablespoons flour, four cups milk, pinch salt. 
 
 Mrs. F. H. Gansbergen. 
 
 RICE 
 
 UNUSUAL 
 
 Mince very fine one large onion, saute in one-quarter cup 
 butter. Now add one and one-half cups of unpolished or 
 brown rice, and fry until brown. Put in a double boiler 
 and cover well with rich soup stock. When tender and 
 quite moist add one can of mushrooms and one cup grated 
 yellow cheese. 
 
 Mrs. Charles J. Tonk. 
 
 RISOTTO 
 
 Slice a small onion and fry in one tablespoon olive oil 
 or butter. When brown add one cup rice, two cups hot 
 water or a little more, one cup tomatoes, and a little sugar, 
 salt and pepper. Cook about half an hour. When ready to 
 serve sprinkle with grated cheese. 
 
 Mrs. J. Henry Truman. 
 
 SPANISH RICE 
 
 No. 1 
 
 One green pepper and one small onion chopped fine. 
 Cook ten minutes in one large tablespoon butter, but don't 
 let it brown. Take four tomatoes or two cups canned. If 
 the former use one-half cup hot water, if the latter, the juice
 
 VEGETABLES AND MEATLESS DISHES 55 
 
 from the can (one-half cup). Heat tomato, add pinch soda, 
 then turn in the pepper and onion. When it begins to boil 
 up add a scant cup of well washed rice (not cooked) and a 
 little salt. Cook one hour, adding a small amount of boil- 
 ing water to keep from burning. Stir almost constantly. 
 
 Mrs. E. M. Landis. 
 
 SPANISH RICE 
 
 No. 2 
 
 * Two cups cooked rice, one quart tomatoes (cooked with 
 seasoning and strained) one large onion, one pound chopped 
 fresh pork. Bake slowly one hour. 
 
 Mrs. William G. Cook. 
 
 CHEESE SOUFFLE 
 
 No. 1 
 
 Two tablespoons butter, three tablespoons flour, one cup 
 scalded milk, one-half teaspoon salt, one-half cup grated 
 cheese, yolks of three eggs, whites of three eggs. Melt but- 
 ter, add flour, stirring constantly, then add the milk, salt, 
 and grated cheese. Cook until creamy, add to this mixture 
 the beaten yolks, and let cool. Lastly add the stiffly beaten 
 whites. Pour into a buttered baking dish and bake twenty 
 minutes in a pan of hot water in medium oven. Serve at 
 once. Miss Allie F. Armstrong. 
 
 CHEESE SOUFFLE 
 
 No. 2 
 
 Make white sauce of two teaspoons melted butter, two 
 tablespoons flour, three-quarters cup milk, salt and paprika. 
 Add three yolks of eggs unbeaten and stir hard. Add one- 
 half cup grated American cheese. Fold in three whites of 
 eggs beaten very stiff. Put in buttered baking dish, set in
 
 56 VEGETABLES AND MEATLESS DISHES 
 
 pan of hot water, and bake in very moderate oven forty-five 
 minutes. 
 
 Mrs. LEw^s B. Sinclair. 
 
 CHEESE-CORN SOUFFLE 
 
 Make a cream sauce with one cup milk, one tablespoon 
 butter, and one tablespoon flour. When cooked, stir in one 
 cup grated cheese, one cup canned corn, the beaten yolks of 
 three eggs, salt and pepper to taste. Add the whites of the 
 eggs beaten very stiff, when partly cool. Bake in a cas- 
 serole about half an hour. 
 
 Mrs. L. S. Berry. 
 
 LUNCHEON SPAGHETTI 
 
 One-half pound spaghetti, one tablespoon butter, one 
 minced onion, one small green pepper, parboiled and 
 minced, one-half cup grated cheese, one-half cup dry bread 
 crumbs mixed with two tablespoons melted butter. One can 
 Campbell's tomato soup. Cook spaghetti until tender in 
 boiling salted water, drain. Fry onion and green pepper 
 in butter, then turn in soup unthinned, and let come to a 
 boil. Turn in grated cheese; when melted add spaghetti. 
 Put in buttered pan, sprinkle bread crumbs over, and bake 
 until brown, about twenty-five minutes. 
 
 Mrs. Frank W. Werner. 
 
 WELSH RAREBIT 
 
 One pound American cheese (light color), one-half pint 
 of cream, two eggs, one teaspoon dry mustard, one-half tea- 
 spoon salt, dash of cayenne pepper. Beat yolks of eggs and 
 seasoning together smooth, add gradually the cream, put 
 in pan of chafing dish or double boiler, and add cheese cut
 
 VEGETABLES AND MEATLESS DISHES 57 
 
 in small bits. Stir till this is cooked smooth, then stir in 
 whites of eggs and serve at once on crisp dry toast on hot 
 plates. 
 
 Mrs. Louis J. Hotchkiss.
 
 SALADS AND RELISHES 
 
 BANANA DRESSING 
 
 Cream banana by beating with a fork, beat in one table- 
 spoon olive oil to each banana. Fine over spina.ch, lettuce, 
 endive or cabbage. 
 
 Mrs. E. T. Cooke. 
 
 BOILED DRESSING 
 
 Make white sauce of : Four tablespoons butter, one table- 
 spoon flour, one cup milk, yolks of five eggs^ well beaten, one 
 teaspoon mustard, one teaspoon salt, two tablespoons sugar, 
 one cup vinegar, half hot water. Cook sauce first, 
 then pour onto eggs and other ingredients. Will keep for 
 weeks. 
 
 Mrs. E. B. Whitfield. 
 
 BOILED SALAD DRESSING 
 
 One egg, one tablespoonful flour, three-quarters cup 
 sugar, one-half cup vinegar, one-hajf cup water, one-half 
 teaspoon salt. Mix until smooth, then boil, watching care- 
 fully to prevent scorching. 
 
 Mrs. Joseph Frank. 
 
 CHRISTIAN SALAD DRESSING 
 
 Separate yolks and whites tw^o eggs, whip yolks very 
 stiff, add slowly two tablespoons olive oil while whipping. 
 Place on ice. Thoroughly whip whites, then whip in from
 
 60 SALADS AND RELISHES 
 
 one to one and one-half tablespoons sugar, adding to this 
 about one cup whipped cream. ^Place on ice and whip this 
 into the yolk mixture just before serving. 
 
 Mrs. E. T. Cooke. 
 
 CREAM SALAD DRESSING 
 
 Mix thoroughly ingredients in order given : One large 
 tablespoon salt, two tablespoons sugar, one teaspoon mus- 
 tard, one rounded teaspoon flour, yolks of two eggs, two 
 and one-half tablespoons melted butter, one bottle of 
 cream. Now slowly add one-quarter cup cider vinegar. Stir 
 constantly while cooking. 
 
 Mrs. Charles J. Tonk. 
 
 RED FRENCH DRESSING 
 
 One-quarter teaspoon salt, one-half teaspoon mustard, 
 one drop or more Tabascoi sauce, one-quarter teaspoon pa- 
 prika. Work together till smooth. Two tablespoons sugar 
 (powdered or granulated), one tablespoon tomato catsup, 
 one tablespoon Worcestershire sauce. Stir till smooth. One- 
 half cup olive oil, add a tablespoonf ul at a time, one table- 
 spoon vinegar, added as mixture becomes thick, use more 
 vinegar if a tart sauce is desired. This is excellent on fruits 
 and tomatoes. 
 
 Mrs. Louis J. Hotchkiss. 
 
 FRUIT DRESSING 
 
 No. 1 
 
 Two eggs, three tablespoons melted butter, three table- 
 spoons lemon juice, one-half teaspoon salt. Eggs well 
 beaten, add gradually, while beating, the other ingredients. 
 Cook over hot fire, stirring constantly, until mixture thick- 
 ens. Add one cupful heavy cream stiffly beaten, one-
 
 SALADS AND RELISHES 61 
 
 quarter cup powdered sugar, one-half teaspoon each celery- 
 salt and vanilla, one-quarter teaspoon paprika and three 
 drops onion juice. Chill. 
 
 Miss Allie F. Armstrong. 
 
 DRESSING FOR FRUIT SALADS 
 
 No. 2 
 
 Two eggs, butter size of a walnut, one-third cup sugar, 
 one-half teaspoon dry mustard dissolved in a teaspoon cider 
 vinegar, juice of one lemon, juice of one large orange. Mix 
 sugar and eggs well, add other ingredients, boil in double 
 boiler until thick. When cold, and ready to serve, thin with 
 whipped cream. 
 
 Mrs. Charles J. Tonk. 
 
 DRESSING FOR FRUIT SALADS 
 
 No. 3 
 
 Two tablespoons vinegar, one tablespoon butter. Heat. 
 Two tablespoons sugar, one-half teaspoon dry mustard, one- 
 half teaspoon salt, two egg yolks, beaten. Pour hot vinegar 
 slowly into yolks and other ingredients, cook slowly until 
 thick. When cold thin with cream. 
 
 Mrs. L. L. Gregory. 
 
 MAYONNAISE 
 
 No. 1 
 
 It is not necessary to have ingredients very cold. They 
 should be cool, but must all be of the same temperature. The 
 same rule applies in keeping it. Mayonnaise will keep well 
 without separating if the bowl is closely covered, and kept 
 cool, without change of temperature. It will then keep per- 
 fectly two weeks or longer, and can be used as a base for 
 many sauces and dressings. Yolk of one egg, one pint of 
 oil, vinegar to thin, one teaspoon each salt and dry mustard, 
 sprinkle of cayenne. Put dry yolk in a bowl, beat with egg
 
 62 SALADS AND RELISHES 
 
 beater, add oil a drop at a time at first, thin with vinegar as 
 necessary ; beat in seasonings toward the end. 
 
 Mrs. Samuel D. Snow. 
 
 MAYONNAISE 
 
 No. 2 
 
 Put in a cold bowl one-quarter teaspoon salt, same 
 amount of paprika and dry mustard, one dash red pepper. 
 Add the ice cold yolks of two hard boiled eggs, rubbed 
 through a sieve, and two raw yolks. Blend all together. 
 Now slowly add one and one-half cups of oil, stirring con- 
 stantly, last drop in one teaspoon onion juice, one table- 
 spoon lemon juice, one teaspoon Tarragon vinegar, one 
 tablespoon cider vinegar. All ingredients must be ice-cold. 
 
 Mrs. Charles J. Toxk. 
 
 MAYONNAISE DRESSING 
 
 No. 3 
 
 Three eggs, or yolks of six, one teaspoon salt, two table- 
 spoons sugar, one-quarter teaspoon mustard, one-half cup 
 vinegar, large tablespoon butter. Beat eggs and mix other 
 materials with them. Boil until thick, beat until smooth 
 while on stove. Beat again. Put in glass jar in cool place, 
 and it will keep indefinitely. When ready to serve, add 
 whipped cream, sweet or sour. 
 
 Miss Allie F. Armstrong. 
 
 MRS. OGREN'S SALAD DRESSING 
 
 Two tablespoons vinegar, yolks of two eggs, one table- 
 spoon butter, one-half teaspoon mustard, one-half teaspoon 
 salt, one tablespoon sugar. Set the pan over hot water 
 until thick. After it is cold add one cup of whipped 
 cream. 
 
 Eva Ogren.
 
 SALADS AND RELISHES 63 
 
 SALAD DRESSING 
 
 No. 1 
 
 One teaspoon flour, one teaspoon salt, two teaspoons 
 mustard, four teaspoons sugar, yolks of three eggs, one-half 
 cup vinegar, two-thirds cup crea.m. Mix flour, salt, mus- 
 tard and sugar with enough hot water to make a smooth 
 paste, add unbeaten yolks of eggs. Beat well together. Add 
 vinegar and sweet or sour crea.m. Cook in double boiler un- 
 til thick. Thin for use with cream. 
 
 Miss Van Meenen. 
 
 SALAD DRESSING 
 
 No. 2 
 
 Three eggs, well beaten, one-quarter teaspoon mustard, 
 five tablespoons milk, five tablespoons vinegar, butter size of 
 an egg, one-half cup sugar. Mix in the following order: 
 mustard, sugar, egg, butter, milk, vinegar. Add vinegar 
 very slowly. Bring to a boil and strain. 
 
 Miss Van Meenen. 
 
 SALAD DRESSING 
 
 No. 3 
 
 Two eggs, beaten, one pijich salt, one tablespoon sugar, 
 three tablespoons vinegar, one-half teaspoon dry mustard, 
 dissolved in part of vinegar. Stir all together, then add 
 small bottle of cream, sweet or sour. Cook in double boiler. 
 
 Miss Van Meenen. 
 
 SALAD DRESSING 
 
 No. 4 
 
 One-half cup oil mayonnaise, one-half cup whipped 
 cream, one-quarter cup chili sauce; mince very fine one- 
 half green pepper, one-half teaspoon capers, one-half 
 medium sized dill pickle, and dark red pepper. 
 
 Mrs. Charles J. Tonk.
 
 64 SALADS AND RELISHES 
 
 SOUR CREAM DRESSING 
 
 One cup thick sour cream, one tablespoon powdered 
 sugar, one-half teaspoon salt. Whip with egg beater. Pow- 
 der with paprika. 
 
 Mrs. S. D. Snow. 
 
 THOUSAND ISLAND SALAD DRESSING 
 
 Equal parts oil mayonnaise and chili sauce, add chopped 
 hard boiled eggs and chopped olives. 
 
 Mrs. S. D. Snow. 
 
 WHIPPED CREAM 
 
 Thick sweet cream, w^hipped until very stiff, slightly 
 sweetened, makes a delicious dressing for salads and fruits. 
 
 Mrs. E. T. Cooke. 
 
 BANANA SALAD 
 
 Slice bananas lengthwise and lay the two halves on a 
 garnished plate. Press nut meats into each half of banana, 
 and pour mayonnaise over. Sprinkle a few nut meats or 
 flaked peanuts on top. 
 
 Mrs. E. T. Cooke. 
 
 STUFFED CELERY 
 
 Take young, tender celery hearts, and, cut in three or 
 five-inch lengths. Fill cavity with a paste made from grated 
 American cheese moistened with rich cream. 
 
 Mrs. E. T. Cooke.
 
 SALADS AND RELISHES 65 
 
 CHEESE BALLS, TO SERVE WITH SALAD 
 
 One Blue Label cheese, soften with cream, season with 
 salt and paprika to taste. Cut fine eight or ten stuffed 
 olives, and eight or ten English walnut meats, a.dd to cheese. 
 Roll in balls size of marbles. Serve with salad. 
 
 Mrs. Louis J. Hotchkiss. 
 
 CHEESE BALLS FOR SAJDAD 
 
 Use equal parts of Blue Label cheese and Roquefort, sea- 
 son highly with a little boiled salad dressing, red pepper, 
 and chives. Mold in balls, roll in chopped pecans. 
 
 Mrs. Charles J. Tonk. 
 
 CUCUMBER AND PINEAPPLE SALAD 
 
 Cucumber cut in cubes, with equal portions of canned 
 pineapple cut in cubes. Arrange in individual molds. Dis- 
 solve one package of Knox gelatine in juice from canned 
 pineapple, add a little water if necessary, strain, cool and 
 pour over cubes. Serve with whipped cream mayonnaise, 
 sweetened. 
 
 Mrs. Dean S. Conger. 
 
 STUFFED CUCUMBERS 
 
 Peel a large cucumber and cut in two-inch lengths. Re- 
 move seeds, leaving a hollow through center. Fill cavity 
 with a little chopped celery, sliced onion, and one or two 
 ripe olives. Serve with mayonnaise dressing. 
 
 Mrs. E. T. Cooke. 
 
 DELICIOUS SALAD 
 
 Make gelatine foundation according to Knox gelatine 
 recipe for Perfection Salad. When partially cooled, pour
 
 66 SALADS AND RELISHES 
 
 a layer in sheet pan or other large shallow mold, set aside to 
 harden. On this lay asparagus and thinly sliced stuffed 
 olives. When set, add another layer of gelatine, and when 
 cold another layer of aspai'agus and olives. Cut in oblong 
 sections, place on lettuce, and serve with rich mayonnaise. 
 
 Mrs. Lewis B. Sinclair. 
 
 FRUIT SALAD 
 
 One can pineapple, six bananas, six oranges, one pound 
 white grapes, three apples. Dressing: Mix one-half tea- 
 spoon mustard, pinch of salt, one-third cup sugar, with 
 juice of one lemon. Mix with the fruit. Whip two bottles 
 of cream, and place over all just before serving. 
 
 Mrs. E. T. Cooke. 
 
 FRENCH FRUIT SALAD 
 
 Thinly slice two oranges, add equal amount sliced pine- 
 apple and three tablespoons chopped almonds. Serve with 
 mayonnaise, fruit juice, or whipped cream. 
 
 Mrs. E. T. Cooke. 
 
 FRUIT AND CHEESE SALAD 
 
 Equal parts American cheese, nuts, dates and figs. Chop 
 and mix with lemon juice, form into balls, put on lettuce 
 leaves, cover with mayonnaise. 
 
 Mrs. E. T. Cooke. 
 
 ORANGE AND BERMUDA ONION SALAD 
 
 Alternate slices of orange, onion, and orange on a lettuce 
 leaf. Mayonnaise dressing or fruit dressing. 
 
 Miss Allte F. Armstrong.
 
 SALADS AND RELISHES 67 
 
 PERFECTION- SALAD 
 
 No. 1 
 
 One-half box Knox sparkling gelatine, one-half cup cold 
 water, one-half cup mild vinegar, one pint boiling water, 
 one teaspoon salt, one cup finely shredded cabbage, juice of 
 one lemon, one-half cup sugar, two cups celery cut in small 
 pieces, one-quarter can sweet red peppers (pimentoes) cut 
 fine. Soak the gelatine in cold water five minutes, add vin- 
 egar, lemon juice, boiling water, sugar and salt. Strain, 
 and when beginning to set add remaining ingredients. Turn 
 in mold and chill. Serve on lettuce leaves with mayonnaise 
 dressing. 
 
 Mrs. Louis J. Hotchkiss. 
 
 PERFECTION SALAD 
 
 No. 2 
 
 Shredded cabbage, celery, pimentoes, served on sliced 
 pineapple. Mayonnaise dressing. 
 
 Miss Allie F. Armstrong. 
 
 POTATO SALAD 
 
 Six or eight small cold boiled potatoes, sliced, one tea- 
 spoon finely chopped onion, two hard boiled eggs, one-half 
 cucumber, sliced. Dressing: One egg, well beaten, two 
 tablespoons sugar, one tablespoon flour, one teaspoon dry 
 mustard, three-quarters cup vinegar, butter size of a wal- 
 nut, pepper and salt to taste. Boil in double boiler till 
 thick, cool, and add three-quarters cup sweet or sour cream. 
 Mix gently with the potatoes, onion and cucumber, and gar- 
 nish with the hard boiled eggs. 
 
 Mrs. S. D. Snow.
 
 68 SALADS AND RELISHES 
 
 GERMAN POTATO SALAD 
 
 Scant one-half cup vinegar, one-half cup water, one tea- 
 spoon drippings, one teaspoon butter, one tablespoon sugar, 
 salt and pepper to taste, flour pa^te to thicken. When cool 
 add yolk of one egg. Pour over sliced potatoes, little 
 minced onion. 
 
 Mrs. Frank W. Werner. 
 
 BEET RELISH 
 
 One cup chopped cooked beets, three tablespoons bot- 
 tled horseradish, two tablespoons lemon juice or vinegar, 
 two teaspoons sugar, one teaspoon salt, one cup chopped 
 cabbage. 
 
 Mrs. B. F. Bullard. 
 
 CABBAGE RELISH 
 
 One small head of cabbage, one large white onion, one 
 tablespoon grated horseradish, one tablespoon mustard 
 seed, one-half tablespoon celery seed, one and one-half cups 
 vinegar. Put the cabbage and onion through the food 
 chopper, sprinkle well with salt, and cover with cold water. 
 Allow to stand over night. In the morning squeeze dry (it 
 should be quite sajt), add the horseradish, the vinegar, and 
 the mustard and celery seed, which should have been al- 
 lowed to stand for two hours in boiling water, then drained. 
 Mix well, and if too acid from the vinegar, add a little 
 sugar. In twenty-four hours it will be ready, and will keep 
 for several weeks covered, in a cool place. 
 
 Mrs. S. D. Snow.
 
 SALADS AND RELISHES 69 
 
 RUSSIAN SALAD 
 
 Lettuce, head or leaf, cut. One green pepper, one cu- 
 cumber, two or three tomatoes, chives (or young onions). 
 
 Dressing : To an ordinary French dressing add as much 
 tomato catsup as you use oil — as much Worcestershire 
 sauce as vinegar. 
 
 Mrs. William G. Cook. 
 
 SALAD 
 
 A large head of celery, one-quarter of a very small cab- 
 bage, two ripe tomatoes, all chopped together very fine. 
 Salt to taste, and place in colander to drain, Serve on let- 
 tuce leaf ; dress with boiled dressing. Very good. 
 
 Mrs. E. T. Cooke. 
 
 TOMATO JELLY 
 
 Simmer until tender one can tomatoes and rub through 
 a sieve. Allow one envelope (one-half box) plain gelatine 
 to one pint of tomato. Season tomato highly with salt and 
 celery salt. Heat very hot and add gelatine. Pour in mold 
 and set aside to congeaj. 
 
 Mrs. Herbert Waldemar Snow. 
 
 TOMATO AND PINEAPPLE SALAD 
 
 Whole tomato, skinned and sliced down to represent a 
 flower, fill center with canned pineapple cut in cubes. Cover 
 this center with mayonnaise mixed with whipped cream. 
 
 Mrs. Dean S. Conger.
 
 70 SALADS AND RELISHES 
 
 SAUCE TARTARE 
 ( Cold, for fried fish, tongue, or broiled chicken, very fine.) 
 One teaspoon mustard, one-half saltspoon pepper, one 
 teaspoon powdered sugar, one saltspoon salt, five drops 
 onion juice, three tablespoons vinegar, one tablespoon 
 chopped olives, one tablespoon chopped capers, one table- 
 spoon chopped pickles, one tablespoon chopped parsley, 
 yolks two raw eggs, one-half cup oil. Mix in the order given, 
 add the yolks and stir well, add the oil slowly, then the 
 vinegar and chopped ingredients. This will keep for 
 several weeks. 
 
 Mrs. Joseph Frank. 
 
 TOMATO SAUCE 
 
 Eighteen ripe tomatoes, peeled, three onions, two large 
 green peppers, one cup vinegar, one-hajf cup brown sugar, 
 one heaping teaspoon cinnamon, one tablespoon salt (per- 
 haps more if tomatoes are large). Chop peppeirs and 
 onions together quite fine. Cut tomatoes in small pieces, as 
 if for salad, mix all ingredients together. Do not cook, but 
 keep in ice box. It will keep about six weeks. 
 
 Mrs. W. M. Hopkins.
 
 SANDWICHES AND SANDWICH 
 FILLINGS 
 
 DEVILED OLIVES 
 
 One small bottle of olives chopped very fine, four table- 
 spoons salad dressing, two tablespoons rolled cracker 
 crumbs, mix well together. Let stand one hour, then spread 
 between thin layers of bread. This will make twenty-five 
 sandwiches. 
 
 Mrs. Martin Madson. 
 
 PEPPER AND NUT SANDWICHES 
 
 Spread a number of slices of bread, cut thin and with- 
 out crust, with butter, and an equal number ^vith the fol- 
 lowing mixture: Two finely chopped green peppers, and 
 one-quarter pound pecans; add a little salt and bind to- 
 gether with mayonnaise. Place leaf lettuce on buttered 
 slices, and the mixture on lettuce. 
 
 Mrs. E. M. Landis. 
 
 SANDWICH FILLINGS 
 
 Materials for all sandwiches must be of the best, and 
 seasoning can be a little higher than if the filling were 
 served separately. Sandwiches can be kept a few hours by 
 wrapping first in waxed paper, then in a damp cloth. Keep 
 in a cool place. 
 
 Cucumber and sardine sandwiches: Remove skin and 
 take out bones of sardines, rub to a paste, season lightly 
 with celery salt, and moisten very slightly with mayon- 
 naise. Cut crust from rye bread, spread with butter which
 
 SANDWICHES AND SANDWICH FILLING 73 
 
 ha^ been rubbed to a cream and seasoned very lightly with 
 celery salt, pepper and a little curry powder; cover this 
 with the sardine paste, and lay on top some thin, crisp 
 rounds of sliced cucumber. For open sandwiches, the cu- 
 cumber can be chopped fine, drained dry, and a. thin layer 
 placed on top. This is an English filling. 
 
 Lemon cream filling: Beat to a. cream one tablespoon 
 butter and two tablespoons brown sugar, flavor with lemon 
 juice and a little grated nutmeg. Spread on thinly sliced 
 brown bread. 
 
 Stuffed rolls: Cut off the tops, scoop out the inside, 
 and fill the cavity mth creamed meat, fish or fowl, or mince 
 any of these \^dth mayonnaise. Creamed, chopped oysters, 
 seasoned with celery or onion salt, make a good filling. 
 
 Fresh lady fingers separated and spread with cake frost- 
 ing, jelly, or a cream filling made by rubbing to a paste one 
 tablespoon butter, two tablespoons powdered sugar, and 
 chopped nuts or candied fruit. Cake sliced and made into 
 sandwiches with these fillings is easy to pack. 
 
 All leftovers of salads, scrambled eggs, cheese, vege- 
 tables and meat can be used for sandwich fillings. 
 
 Fancy butter for sandwiches : Beat one-quarter pound 
 butter to a cream, mix in one-half cup stiffly beaten cream, 
 season lightly with mustard, salt, and a dash of cayenne. 
 This Avill keep two weeks in a cool place. Butter for sand- 
 wiches is always better if beaten to a cream. 
 
 Mrs. S. D. Snow. 
 
 SANDWICH FILLINGS 
 
 1. Cottage cheese and chopped dates. 
 
 2. Equal parts macerated dates and peanut butter. 
 
 3. Equal parts chopped nuts and chopped olives. 
 
 4. Cottage cheese and chopped nuts moistened with 
 
 cream. 
 
 Mrs. E. T. Cooke.
 
 BREADS 
 
 BAKING POWDER BISCUITS 
 
 Melt butter size of a smajl egg, stir in one level table- 
 spoon flour, add one-quarter cup milk, one pinch salt, and 
 last one teaspoon baking powder sifted with one cup flour. 
 Handle very little, put a small bit of butter on top of each 
 biscuit. Bake in brisk oven. 
 
 Mrs. Charles J. Tonk. 
 
 BAKING POWDER BISCUIT 
 
 One quart flour, one teaspoon salt, four teaspoons Rum- 
 ford baking powder, one tablespoon lard. Milk to make a 
 stiff dough. Roll out or dip by spoonfuls into pan. Bake 
 in quick oven. 
 
 Miss Van Meenen. 
 
 BRAN BREAD 
 
 Two cups bran, two cups cold water, cook for twenty 
 minutes, cool, and then add : One yeast cake, dissolved in 
 one-half cup water, one tablespoon lard, two tablespoons 
 molasses, pinch of salt, white flour enough to knead. Very 
 good. 
 
 Mrs. E. B. Whitfield. 
 
 BAKED BROWN BREAD 
 
 No. 1 
 
 A little salt, one third cup molasses, one third cup white 
 syrup or two-thirds cup of any molasses, not too dark. Fill 
 cup with sour milk, stir in level teaspoon soda; one cup 
 sweet milk, one and one-half cups graham flour, one cup 
 wheat flour, two teaspoons baking powder. Just before 
 putting in oven, stir in a well-beaten egg. Bake a full hour 
 in a very slow oven. 
 
 Mrs. Louis J. Hotchkiss.
 
 76 BREAD 
 
 BREAD (FOUR LOAVES) 
 
 One pint potato water, one pint scalded milk, one-half 
 cup sugar, two teaspoons salt, one tablespoon butter, one 
 tablespoon lard, three quarts flour, measured before sifting, 
 one yeast cake, dissolved in one-half cup tepid water. 
 
 Put potato water, milk, sugar, salt, lard and butter in 
 bread mixer. When cool add yeast cake which has been 
 dissolved and the flour which has been sifted. Turn mixer 
 three minutes or till well blended. Cover and set away to 
 rise. (I do this at bed-time.) When well risen turn mixer 
 till it forms a soft ball and can be lifted out with the turner. 
 Divide on floured board into four equal loaves, put in 
 greased pans and when risen bake fifty minutes in rather 
 moderate oven. 
 
 If preferable one-fourth may be made into Parker House 
 rolls. For rolls roll dough into sheet one-half inch thick, 
 cut with round cutter, place melted butter on one-half, fold 
 over, and put in pan to rise. Bake twenty-five minutes in 
 rather quick oven. 
 
 For cinnamon rolls, roll one-fourth of dough into sheet, 
 sprinkle with melted butter, cinnamon and raisins, roll up, 
 cut in one inch sections, place cut side up in pan to rise. 
 Bake twenty-five minutes. 
 
 Note : This only applies to Gold Medal flour, and Uni- 
 versal bread mixer number four, and I can guarantee 
 satisfactory results. 
 
 Mrs. Lewis B. Sinclair. 
 
 9: KlASrVKT
 
 NEVER 
 
 SOLD IN 
 
 BULK 
 
 OUR PACKAGE 
 ^ KEEPS IT 
 CLEAN 
 
 BLUE 
 
 VALLEY 
 
 BUTTER 
 
 CHURNED 
 
 FRESH 
 
 EVERY 
 
 DAY 
 
 is good 
 
 butter 
 
 THERE 
 IS NO 
 SUBSTITUTE 
 FOR BUTTER
 
 BREAD 77 
 
 BROWN BREAD 
 
 Xo. 2 
 
 One-half cup molasses, one-quarter cup brown sugar, one 
 tablespoon melted butter, one and one-half teaspoons 
 soda, dissolved in one and one-half cups lukewarm water, 
 one cup floured raisins, one cup white corn meal, two cups 
 graham flour, small teaspoon salt. Steam in baking powder 
 tins for one and one-half hours. It rises about twice the 
 batter. Bro^^^l in oven five minutes. 
 
 Mrs. S. D. Snow. 
 
 BROWN BREAD 
 
 No. 3 
 
 This makes one loaf. One-half cup New Orleans molas- 
 ses, one cup thick sour milk, one level teaspoon soda dis- 
 solved in a little cold water and stirred well into milk and 
 molasses, one-half cup white flour, one-half teaspoon salt, 
 graham flour to make a thick batter that will just drop from 
 spoon. One-eighth cup raisins may be added. Bake one 
 hour in slow oven. 
 
 Miss Margaret Dawes. 
 
 STEAMED BROWN BREAD 
 
 No. 4 
 
 One-half cup sugar, one-half cup molasses, one-half tea- 
 spoon salt, two cups sour milk, one heaping teaspoon soda 
 in warm water, one and one-half cups raisins, graham flour 
 to make a stiff dough, about two and three-quarters cups 
 Steam two hours in a pudding tin, or in baking powder tins. 
 
 Miss Van Meenen. 
 
 BROWTsF BREAD 
 
 No. 5 
 
 Two cups sour milk, two cups flour, one and three-quar- 
 ters cups corn meal, three-quarters cup molasses, one-half
 
 78 BREAD 
 
 cup sugar, one egg, one teaspoon salt, two teaspoons soda. 
 Steam two hours and bake one-half hour. 
 
 Mrs. Harry Olson. 
 
 BROWN BREAD 
 
 No. 6 
 
 One-quarter cup sugar, one-quarter cup molasses, two 
 cups sour milk, one cup white flour, two cups graham flour, 
 one cup raisins or chopped nuts, ane-half teaspoon salt, two 
 teaspoons soda. Bake forty-five minutes. Will make two 
 smajl loaves. 
 
 Mrs. E. B. Whitfield. 
 
 BROWN BREAD 
 
 No. 7 
 
 One cup wheat flour, one cup graham flour, one-quarter 
 cup molasses with one teaspoon soda dissolved in it, a little 
 salt, one pint milk. Bake three-quarters of an hour. 
 
 Mrs. C. H. Murray. 
 
 CORN BREAD 
 
 No. 1 
 
 One-half cup corn meal, one and one-quarter cups flour 
 mixed with corn meal, one cup sweet milk, two eggs well 
 beaten, one-quarter cup butter and one-half cup sugar 
 creamed together, one teaspoon' baking powder mixed with 
 flour and meaj, one-half teaspoon salt. Bake one-half hour. 
 
 Mrs. Harvey Grace. 
 
 CORN BREAD 
 
 No. 2 
 
 One and one-half cups of water or milk, one cup flour, 
 three teaspoons baking powder, one tablespoon melted but- 
 ter, two tablespoons sugar, two eggs, corn meal enough to 
 make a thin dough, or rather less than one:half cupful. 
 
 Mrs. C. H. Murray.
 
 BREAD 79 
 
 GLUTEN BREAD 
 
 Into a pint fresh milk stir one pint boiling water in 
 which has been dissolved one teaspoon each salt and butter. 
 When warm stir in enough gluten flour for a dough. Knead 
 one-quarter hour and set to rise again. When light bake in 
 a steady oven one hour. Cover with brown paper first half 
 hour. 
 
 Mrs. E. T. Cooke. 
 
 GRAHAM BREAD 
 
 One cup graham flour, one cup white flour, one-half cup 
 sugar, one cup chopped dates, one cup sour milk, one-half 
 teaspoon soda, four teaspoons baking powder. 
 
 Mrs. L. L. Gregory. 
 
 NUT BREAD 
 
 No. 1 
 
 Three cups flour, four teaspoons Rumford baking pow- 
 der, one teaspoon salt, three-quarters cup sugar, one cup 
 walnuts, chopped fine, one and one-half cups milk into 
 which two eggs are beaten. Mix dry ingredients together, 
 then with the milk and eggs. Put into bread molds and let 
 stand twenty-five minutes. Bake in moderate oven. 
 
 Mrs. Joseph Frank. 
 
 NUT BREAD 
 
 No. 2 
 
 Two cups flour, one-third cup sugar, one-half cup nut 
 meats, two teaspoons baking powder, three-quarters cup 
 milk, one egg well beaten. Let stand one-half hour. Bake 
 three-quarters hour in slow oven. 
 
 Mrs. E. T. Cooke.
 
 80 BREAD 
 
 OATMEAL BREAD 
 
 No. 1 
 
 Pour two cups boiling water over one cup rolled oats, 
 add one tablespoon lard, one-half cup brown sugar. When 
 lukewarm, add one-half teaspoon salt, one-half cake com- 
 pressed yeast dissolved in warm water, one cup walnut 
 meats — or half nuts and half raisins — and add as much 
 white flour as can be stirred in with a spoon. Let rise and 
 when light put into pans with little handling. Do not 
 knead. Let rise again, and bake. -This makes two loaves. 
 
 Mrs. B. F. Bullard. 
 
 OATMEAL BREAD 
 
 No. 2 
 
 Pour two cups of boiling water on one cup oatmeal, one 
 tablespoon lard or butter, one-half cup sugar) pinch of salt. 
 Let it cool. Add one-half cake compressed yeast, one cup 
 raisins, one-half cup walnut meats. Stir in flour as stiff as 
 you can, put in pan and raise once. Bake slowly. 
 
 Mrs. W. M. Thomas. 
 
 OATMEAL BREAD 
 
 No. 3 
 
 One cup oatmeal, one-hajf cup molasses, one teaspoon 
 salt. Over this pour two cups boiling water at dinner time. 
 At bed-time add one-quarter yeast cake dissolved and four 
 cups flour. In the morning stir down and add one-half cup 
 flour, no more, let rise again, and bake. 
 
 Mrs. J. Henry Truman. 
 
 OATMEAL BREAD 
 
 No. 4 
 
 Two cups oatmeal, pour over two cups boiling water and 
 let stand a while. Five cups wheat flour, one-half cup
 
 BREAD 81 
 
 molasses, one teaspoon salt, two tablespoons lard, one com- 
 pressed yeast cake dissolved in one-half cup water. 
 
 Miss Margaret Dawes. 
 
 RYE BREAD 
 
 One cup rye meal, one cup white flour, one-half cup 
 sugar, one cup sour milk, one-half teaspoon soda, four tea- 
 spoons baking powder, one and one-half teaspoons caraway 
 seed. Mix all dry ingredients and add milk. Let rise fif- 
 teen minutes and bake. 
 
 Mrs. L. L. Gregory. 
 
 VIRGINIA SPOON BREAD 
 
 Three tablespoons sifted corn meal, three eggs, small tea- 
 spoon soda, one pint sour milk. Beat eggs and add half the 
 milk and the meal, then the rest of the milk with the soda, 
 a pinch salt and one tablespoon melted butter. Bake in 
 buttered dish in which it is to be served, twenty minutes, 
 and eat at once. 
 
 Miss Elizabeth E. Church. 
 
 WHOLE WHEAT BREAD 
 
 Three cups w^ater (or half milk), one tablespoon salt, 
 three tablespoons sugar, one heaping tablespoon lard, one 
 cake yeast, three cups whole wheat, six cups white flour. 
 Mix well and let rise. When light shape into loaves with 
 little handling. Raise and bake well. 
 
 Mrs. B. F. Bullard. 
 
 SPANISH BUNS 
 
 One cup sugar, one cup flour, one-half cup sweet milk, 
 one-half cup butter, two eggs, one small teaspoon baking
 
 82 BREAD 
 
 powder, one teaspoon cinnamon and cloves, mixed. Bake 
 in a shallow pan. 
 
 Mrs. Martin Madson. 
 
 COFFEE CAKE 
 
 No. 1 
 
 One tablespoon butter, one-half cup sugar, creamed. One 
 egg, one-half cup milk, one and one-half cups flour, one 
 teaspoon baking powder. Spread in large pan about one 
 inch thick. Spread top with melted butter and sprinkle 
 thick with sugar and cinnamon. A few almonds cut fine 
 over bottom of pan add much to the flavor. 
 
 Mrs. B. F. Bullard. 
 
 COFFEE CAKE 
 
 No. 2 
 
 This is cheap and easy to make. One cup sugar, one 
 tablespoon butter, one egg, two cups flour, two teaspoons 
 baking powder in second cup flour, one cup sweet milk. 
 Sift sugar and cinnamon over cake, add dabs of butter on 
 top, sprinkle with water, and bake at once in a slow oven 
 fifteen minutes. Use long flat pan. 
 
 Mrs. S. F. Perrigo. 
 
 FIFTEEN MINUTE COFFEE CAKE 
 
 No. 3 
 
 Two tablespoons butter, three-quarters cup sugar, two 
 eggs, one-half cup milk, one and one-half cups flour, two 
 level teaspoons baking powder, pinch of salt. Melt butter 
 and spread on top with sugar and cinnamon, bake fifteen 
 minutes. 
 
 Mrs. Adam Schneider.
 
 BREAD 83 
 
 COFFEE CAKE 
 
 No. 4 
 
 One tablespoon lard, one-half cup sugar, one egg, one 
 teaspoon soda., one cup sour milk, three cups flour. 
 
 Mrs. Edward H. Turner. 
 
 GRAHAM CRACKERS 
 
 One quart graham flour, one pint white flour, one cup 
 shortening, one teaspoon salt and water to work stiff. Roll 
 out, cut, prick "with a fork and bake. One cup chopped 
 raisins or dates may be added. 
 
 Mrs. E. T. Cooke. 
 
 BERRY MUFFINS 
 
 One-quarter cup butter or lard, two-thirds cup sugar, 
 one egg well beaten, two and two-thirds cups flour, reserving 
 one-third cup, two and one-half teaspoons baking powder, 
 one cup milk, one cup blueberries, added last, having been 
 mixed with the reserved flour. 
 
 Mrs. J. L. Whitman. 
 
 BLUEBERRY MUFFINS 
 
 One large tablespoon butter, two-thirds cup (nearly) 
 sugar, one cup rich sour milk, two cups flour, one and one- 
 ha.lf cups berries sprinkled over with one-half cup more of 
 flour, two eggs, one teaspoon soda, little salt. Bake about 
 twenty minutes and eat warm. (One cup sweet milk and 
 two teaspoons- baking powder can be used instead of the 
 sour milk and soda.) 
 
 Miss Elizabeth E. Church.
 
 84 BREAD 
 
 BRAN MUFFINS 
 
 One tablespoon lard or butter, one egg, one-half cup 
 sugar, two cups soui* milk, one and one-half teaspoons bak- 
 ing soda, one-half cup boiling water (if sweet niilk is used, 
 substitute three teaspoons baking powder), two cups Pills- 
 bury 's bran flour, two cups white floui*, one and one-half 
 tea^oons salt. Beat butter, egg and sugar until creamy. 
 Add soda to sour milk after dissolving in the boiling water. 
 Add the drj^ ingredients gradually and mix well. Put in 
 hot buttered tins and bake in hot oven twenty minutes. 
 
 Miss Allie F. Armstrong. 
 
 CORN MUFFINS 
 
 No. 1 
 
 One cup corn meal, one cup flour, one tablespoon sugar, 
 one-half teaspoon salt, one teaspoon Rumford baking pow- 
 der, one tablespoon butter, one cup milk, one egg. Sift corn 
 mea.1, flour, sugar, salt and baking powder together, rub in 
 shortening, add beaten egg and milk. Half fill hot, well 
 greased muffin tins, bake in hot oven twenty minutes. 
 
 J^Irs. Bradley Buell. 
 
 CORN MUFFINS 
 
 No. 2 
 
 Sift together with two teaspoons baking powder, one cup 
 yellow corn meal, two cups flour. Cream two-thirds cup 
 sugar with one-half cup butter, three well-beaten eggs, one 
 cup sweet milk, one level teaspoon salt. Beat well together, 
 then add the flour mixture. Bake in buttered muffin tins. 
 
 Mrs. Charles J. Tonk. 
 
 MY **HOME'' CORN MUFFINS 
 
 One and one-quarter cups yellow cormneal, three-quart- 
 ens cup flour, one egg, one-half tablespoon butter or lard.
 
 BREAD 85 
 
 one-half teaspoon sugar, pinch salt, almost two heaping tea- 
 spoons baking powder, milk and water enough to mix like 
 com bread. Bake twenty or twentj^-five minutes. 
 
 JMrs. E. M. Landis. 
 
 MUFFINS FOR FOUR 
 
 Sift two cups of flour with two level teaspoons baking 
 powder, one-half level teaspoon salt and two tablespoons 
 sugar. Melt and add two tablespoons butter, level; two 
 beaten eggs and one cup sweet milk. Mix and make twelve 
 muffins. Bake one-half hour. 
 
 Mrs. J. M. Coen. 
 
 ONE EGG MUFFINS 
 
 One and one-hajf tablespoons sugar, three tablespoons 
 melted butter, one egg. Cream all together. One cup milk, 
 two cups flour, three teaspoons baking powder. Bake in 
 muffin tins in moderate oven. 
 
 Mrs. E. B. Whitfield. 
 
 MUFFINS 
 
 Two eggs, one cup milk, two rounded tablespoons butter, 
 one teaspoon sugar, one and one-half cups flour, two tea- 
 spoons baking powder. Separate the eggs and beat. Bake 
 in a quick oven. 
 
 Mrs. Martin Madson. 
 
 PROMOTION FOOD 
 
 To ever}^ quart of coarsely ground flour, or half and half 
 bolted flour and middling, take one-half pint finely ground 
 raw peanuts, add two heaping teaspoons sugar and a small
 
 86 BREAD 
 
 teaspoon salt. Knead into a light consistency and bake in 
 the form of sticks or fiat cakes in a fairly hot oven. Pro- 
 motes intestinal activity. 
 
 Mrs. E. T. Cooke. 
 
 POTATO ROLLS 
 
 Four potatoes, medium size, three eggs, one-half cup 
 melted butter, one teaspoon salt, one-half teaspoon sugar, 
 three cups flour, one yeast cake. Boil potatoes and put 
 through a ricer ; beat eggs, add butter, salt, sugar, potatoes. 
 Break yeast into small pieces, work into flour, add to first 
 mixture, and work until smooth. Cut dough into rounds, 
 spread with butter, fold and let rise till light. 
 
 Mrs. Walter Fox. 
 
 QUICK ROLLS 
 
 One tablespoon lard, one tablespoon butter, one teaspoon 
 sajt, two tablespoons sugar, one cup boiling water, one cup 
 milk ; when lukewarm add one yeast cake, three cups flour. 
 Let stand fifteen minutes, then add flour enough to make 
 stiff. Let stand until double in bulk. Make into rolls. 
 
 Mrs. E. B. Whitfield. 
 
 SCONES 
 
 One cup flour, one-half teaspoon soda, one level teaspoon 
 cream of tartar. Sift above together, work in three table- 
 spoons sugar, two of butter. Add one-half cup of floured 
 raisins, break in one egg, stir in gently one tablespoon sour 
 cream or milk, spread in pan, bake in moderate oven. 
 
 Mrs. E. B. Whitfield.
 
 BREAD 87 
 
 WAFFLES 
 
 Two cups flour, two teaspoons baking powder, one cup 
 milk, salt, two eggs. Mix dry ingredients, after sifting, add 
 the beaten yolks, and lastly fold in the stiffly beaten whites. 
 Have waffle iron ''piping hot," and grease just before 
 using. 
 
 Miss Allie F. Armstrong.
 
 CAKES 
 
 ALMOND TORTE 
 
 One pound powdered sugar. First, beat yolks of ten 
 eggs with Dover beater until stiff. To this add half of the 
 sugar, a pinch of cinnamon and allspice. Second, beat the 
 whites of ten eggs very stiff on large platter, add rest of 
 sugar and fold in the yolks. Last, fold in one-half pound 
 ground almonds. Bake one hour in slow oven. Let hang 
 in pan until used. Best made day before using. 
 
 Mrs. Louis Wittbold. 
 
 APPLE CAKE 
 
 One cup flour, one teaspoon baking powder, two table- 
 spoons lard, one-half cup sugar, pinch salt, break one egg 
 in cup and fill cup with milk. Line pan with dough and 
 fill full with sliced apples. Sprinkle with sugar and cin- 
 namon. 
 
 Mrs. Frank W. Werner. 
 
 DUTCH APPLE CAKE 
 
 One cup flour, one-half teaspoon salt, one teaspoon bak- 
 ing powder, one tablespoon sugar, one tablespoon butter, 
 one-quarter cup milk, one egg, cinnamon. Mix dry ingre- 
 dients together, rub in butter, add milk, and lastly, well 
 beaten egg. Put in shallow pan. Cut up two apples in 
 slices and cover dough liberally — sticking some of the slices
 
 90 CAKES 
 
 into the dough.. Sprinkle with cinnamon and brown sugar. 
 Moderate oven. Serve hot with sauce. 
 
 Sauce : Lump of butter, one-half cup brown sugar, one- 
 half cup flour. Mix with boiling water; flavor. 
 
 Miss Allie F. Armstrong. 
 
 BOSTON MALLOWS 
 
 Eight egg yolks, one and one-half cups pulverized sugar, 
 one-half cup butter, three-quarters cup milk, one cup flour, 
 one-half cup cornstarch, two teaspoons baking powder. Beat 
 long and well before adding flour. Bake in small gem tins 
 and frost white. 
 
 Mrs. B. F. Bullard. 
 
 BUTTEKLESS, EGOLESS, MILKLESS CAKE 
 
 Put in saucepan one cup brown sugar, two cups seeded 
 raisins (one will do), one cup water, one-third cup lard, 
 pinch of salt, one-quarter teaspoon nutmeg, one teaspoon 
 cinnamon, one-third teaspoon ground cloves. Boil all to- 
 gether three minutes and let cool. When cold, add one tea- 
 spoon soda dissolved in hot water. Add two cups sifted 
 flour with one-half teaspoon baking powder. Bake in loaf. 
 This cake improves with age and costs less than 25 cents. 
 
 Miss Allie F. Armstrong. 
 
 CANADA WAR CAKE 
 
 Two cups brown sugar, two cups hot water, two table- 
 spoons lard, one package seedless raisins cut once, one tea- 
 spoon salt, one teaspoon cinnamon, one teaspoon cloves. 
 Boil all these ingredients five minutes after they begin to 
 bubble. When cold, add one teaspoon soda dissolved in 
 one teaspoon hot water, three cups flour. Bake in two
 
 CAKES 91 
 
 loaves in slow oven forty-five minutes. This cake is better 
 at the end of a week or longer. 
 
 Mrs. Louis J. Hotchkiss. 
 
 CHOCOLATE CREAM CAKE 
 
 Cream one-fourth cup butter, beat in a half -cup sugar ; 
 beat two eggs, beat in one-half cup sugar; then beat the 
 eggs and sugar into the butter and sugar. Sift together one 
 and three-fourths cups flour and three level teaspoons bak- 
 ing powder, add these to the first mixture, alternating with 
 two-thirds cup milk. Bake in two round layer cake pans. 
 Put together with custard filling, and cover top with choco- 
 late frosting. 
 
 Mrs. Fred P. Pool. 
 
 CREAM CAKE 
 
 One cup sugar, one-half cup butter, one-half cup milk, 
 one teaspoon baking powder, whites of three eggs, flour to 
 make a medium batter. 
 
 Filling: One cup whipped cream, one-half cup pul- 
 verized sugar, one-half teaspoon vanilla. Let cake cool, 
 split; in two, and add the filling. 
 
 Mrs. W. M. Hopkins. 
 
 CREAM LAYER CAKE 
 
 One cup sugar, three eggs, two tablespoons butter, one- 
 half cup water, one and three-quarters cups flour, two tea- 
 spoons baking powder. Bake in three, layers. 
 
 Filling: One cup sweet milk, one-half cup, or less, 
 sugar, one tablespoon cornstarch, yolks of two eggs or one 
 whole egg, pinch salt. Raisins or nuts or both, make a 
 pleasing addition to this filling. In place of the milk, fruit
 
 92 CAKES 
 
 juice, orange, lemon and pineapple, combined or singly, 
 may be used. Whipped cream, flavored with pineapple 
 juice, on top of cake. 
 
 Miss Elizabeth E. Church. 
 
 CRUMB CAKE 
 
 Two cups flour, one-hajf cup butter and lard together. 
 Mix as for pie crust. One cup sour milk, one cup sugar, 
 one egg, beaten, two tablespoons molasses, one teaspoon 
 soda, two teaspoons cinnamon, one-quarter teaspoon cloves, 
 one-quarter teaspoon allspice, one cup raisins. Bake very 
 slowly in flat pan. 
 
 Frosting: One cup brown sugar, one-half cup water. 
 Boil until it threads. Add nine cut up marshmallows, pour 
 over beaten white of one egg. 
 
 Mrs. E. B. Whitfield. 
 
 CUP CAKES 
 
 Put one egg in a cup, fill cup half full with soft butter, 
 then fill up the cup with milk. One cup sugar, one and one- 
 half cups fiour, scant, one teaspoon baking powder, flavor- 
 ing. Bake in muffin tins. 
 
 Mrs. D. C. Prescott. 
 
 CHEAP DELICATE CAKE 
 
 Put large tablespoon butter in cup and melt. Then put 
 in the whites of two eggs, and fill cup with sweet milk. 
 Pour in bowl, and add one cup Swansdown pastry flour, 
 one cup (scant) sugar, and one teaspoon baking powder, 
 sifted four or five times. Stir constantly for ten minutes. 
 Flavor with any desired flavoring. Bake in square pan, 
 frost, and put nuts, walnut or pecan, so cake can be cut 
 in sixteen squares. Fine and cheap. 
 
 Mrs. John Sutcliffe.
 
 CAKES 93 
 
 QUICK DEVIL'S CAKE 
 
 One and one-quarter cups white sugar, one-half cup 
 shortening, one egg, one cup sweet milk, two cups flour, one 
 level teaspoon baking powder, one teaspoon vanilla, two 
 squares chocolate or four rounding tablespoons cocoa, dis- 
 solved in a little hot water. Last thing, add three table- 
 spoons cold water and beat hard. Ba,ke in square tin. 
 
 Mrs. J. M. Coen. 
 
 DEVIL'S FOOD 
 
 Two cups sugar, three-quarters cup butter, one cup 
 buttermilk or rich sour milk, two cups pastry flour, one-half 
 teaspoon soda, one teaspoon vanilla, two squares melted 
 chocolate, yolks of five eggs, whites of two. In baking at 
 first have the oven a, little hotter than for bread, then turn 
 gas down some ; must bake slowly. Bake in four or five 
 layers. Use devil's food frosting. 
 
 Miss Elizabeth E. Church. 
 
 DEVIL'S FOOD FROSTING 
 
 Make a, boiled frosting, using two heaping teacups, or 
 one pound, pulverized sugar, one-half cup water. Stir this 
 into whites of three well beaten eggs, then add one-half 
 square melted chocolate, one-half cup cocoanut, one tea- 
 spoon vanilla, and beat till cool. 
 
 Miss Elizabeth E. Church. 
 
 DROP CAKES 
 
 One cup sugar, one cup nuts, one cup dates, two eggs 
 beaten separately, two tablespoons flour, three teaspoons 
 baking powder. Drop on buttered tins and bake in moder- 
 ate oven. 
 
 Mrs. John R. Hollister.
 
 94 CAKES 
 
 ECONOMY CAKE 
 
 Beat one egg in a. coffee cup, fill cup with sweet milk. 
 Stir together one rounded tablespoon butter and , one cup 
 sugar, and the egg and milk, one and three-quarters cups 
 flour which has been thoroughly sifted with two rounded 
 teaspoons baking powder and a pinch of salt. Flavor to 
 suit taste. Bake in two thick layers, using any filling pre- 
 ferred. 
 
 Mrs. W. M. Thomas. 
 
 PLAIN FRUIT CAKE 
 
 Cream one cup sugar and one-half cup butter. Beat in 
 the yolks of three eggs, then add two-thirds cup milk. Stir 
 in one cup chopped raisins which have been mixed with a 
 little of the flour, one-half teaspoon cinnamon, one-quarter 
 teaspoon cloves. Sift in two heaping teaspoons Rumford 
 baking powder with flour enough to make a dough which is 
 not very stiff. Bake in a moderate oven. 
 
 Miss Van Meenen. 
 
 UNBAKED FRUIT CAKE 
 
 One-half pound dates chopped fine, one-half pound figs 
 chopped fine, one-half pound citron chopped fine, one-half 
 pound seedless raisins chopped fine, one-half pound w^alnut 
 meats chopped fine. Grind or chop all together. Make into 
 a loaf and roll in powdered sugar or flour. Keep in a cool 
 place. Ready to cut in twenty-four hours. 
 
 Mrs. E. T. Cooke. 
 
 GOLD CAKE 
 
 One cup white sugar, one-half cup butter, yolks of six 
 eggs, two-thirds cup sweet milk, two teacups flour, one tea-
 
 CAKES 95 
 
 spoon baking powder. Use as a layer or with one cup 
 broken nut meats. 
 
 Mrs. C. H. Murray. 
 
 INFALLIBLE LAYER CAKE 
 
 Break two eggs into a cup and fill with sour cream. 
 Pour into a bowl and stir well together, adding one-half 
 ^teaspoon soda dissolved in a little of the cream. Add one 
 cup sugar, one and one-half cups flour, and one and one- 
 half teaspoons baking powder in flour. Bake in layers in a 
 quick oven. Use any desired filling. 
 
 Mrs. John Sutcliffe. 
 
 MRS. OGREN'S LIGHTNING CAKE 
 
 One and one-half cups unsifted flour, one cup sugar, 
 two teaspoons baking powder, two eggs broken into cup, fill 
 cup with sweet milk and put into mixture, four tablespoons 
 melted butter, not hot, one-half teaspoon sajt and any kind 
 of flavoring. Beat very hard until light. 
 
 Eva Ogren. 
 MARSHMALLOW LAYER CAKE 
 
 Three-quarters cup butter, two cups granulated sugar, 
 whites of ten eggs, two pints flour, two teaspoons baking 
 .powder, one cup rich milk, one teaspoon vanilla. Rub but- 
 ter and sugar to a white cream, add whites of eggs beaten 
 three at a time and beat the mixture a little between each 
 addition of eggs. Then add flour, sifted with the baking 
 powder, milk and vanilla. 
 
 Filling: One and one-half cups sugar, one-half cup 
 water, whites of three eggs, one teaspoon vanilla, one-half 
 teaspoon citric acid. Boil sugar and water to a thick syrup.
 
 .96 CAKES 
 
 Beat eggs stiff, and mix in syrup, add vanilla and citric 
 acid. Beat until cold. 
 
 Mrs. E. M. Landis. 
 
 MOCHA CAKE 
 
 Yolks of five eggs creamed with one cup confectioner's 
 sugar, and one tablespoon butter that has previously been 
 creamed; two tablespoons mocha essence, two tablespoons, 
 strong coffee (hot), one cup flour, one heaping teaspoon 
 baking powder, pinch salt. Last, well beaten whites. Bake 
 in layers. Put together with mocha, flavored whipped cream. 
 
 Mrs. Charles J. Tonk. 
 
 NUT CAKE 
 
 Inexpensive and excellent. One cup sugar, one and 
 three-quarters cups flour, one cup chopped nuts, three-quar- 
 ters cup milk or water, two tablespoons butter, two tea- 
 spoons baking powder, two eggs, salt and flavoring, prefer- 
 ably almond. 
 
 Miss Elizabeth E. Churchi 
 
 NUT LOAF CAKE 
 
 One-half cup butter, two cups sugar, three eggs, one cup 
 of half milk and half water, one cup English walnuts broken 
 fine, flour, two teaspoons Rumford baking powder, lemon 
 flavor. Bake slowly one and one-quarter to one and one- 
 half hours. 
 
 Mrs. Alexander McLean. 
 
 NUT TEA CAKES 
 
 One cup light brown sugar, one-half cup butter, one-half 
 cup sweet milk, one egg yolk, whites of two eggs, two cups
 
 PROTECT THE PURITY 
 OF HOME BAKING 
 
 The leavener you use is largely re- 
 sponsible for the flavor, texture, 
 wholesomeness and appearance of 
 your home baking. This is why it 
 is of the utmost importance that 
 you use 
 
 Rumford 
 
 iHi^THE WHOLESOME HiHM 
 
 Baking Powder 
 
 No housekeeper can use Rumford 
 without realizing the saving in 
 money and materials. 
 
 Mailed Free— THE NEW RUMFORD RECEIPE BOOK 
 Rumford Company, Providence, R, I,
 
 98 CAKES 
 
 flour, two teaspoons baking powder, one teaspoon vanilla, 
 one cup hickory nut meats. Cream butter and sugar, add 
 milk and egg whites and yolk well beaten. Stir in the 
 flour, baking powder, and nut meats well mixed together 
 and drop on well oiled tin one inch and one-half apart. 
 
 Mrs. Frank W. Werner. 
 
 OAT MEAL MACAROONS 
 
 No. 1 
 
 Two-thirds cup butter, two-thirds cup brown sugar, one 
 cup rolled oats, one egg, one teaspoon soda, one cup flour. 
 Roll very thin and bake in a hot oven. If too dry to roll 
 easily, add one tablespoon cream. 
 
 Mrs. B. F. Bullard. 
 
 OAT MEAL MACAROONS 
 
 No. 2 
 
 Two eggs, one cup sugar, two full tablespoons butter, 
 melted, one small teaspoon salt, three cups rolled oats, one 
 heaping teaspoon baking powder, one teaspoon vanilla. No 
 flour. Drop with teaspoon on greased tins about three 
 inches apart. Moderate oven. 
 
 Mrs. B. F. Bullard. 
 
 ONE EGG CAKE 
 
 Two cups flour, two teaspoons cream of tartar, one tea- 
 spoon soda, one cup sugar, two tablespoons butter, one egg. 
 Put the soda in a cup, break the egg in the same cup, fill 
 up with sweet milk. Stir well and pour into flour in which 
 the cream of tartar has been sifted. Add butter and sugar 
 which have been creamed. Beat well and flavor with lemon 
 or vanilla. Bake in a moderate oven. 
 
 Miss Van Meenen.
 
 CAKES 99 
 
 ONE, TWO, THREE, FOUR CAKE 
 
 One cup butter, two cups sugar, three cups flour, four 
 eggs, one cup milk, two rounded teaspoons baking powder 
 sifted with flour. Cream butter and sugar, add flour and 
 milk alternately, beat eggs lightly and add. Bake in loaf. 
 This makes a large cake. 
 
 Mrs. W. M. Thomas. 
 
 ORANGE CAKE 
 
 No. 1 
 
 Two cups sugar, three-quarters cup butter, whites of 
 three, yolks of five eggs. Grate rind of one large orange, 
 add juice and fill cup up with water. Three cups flour, two 
 teaspoons baking powder. Frosting, boiled, using two cups 
 of sugar, one cup water, whites of tAvo eggs, one tablespoon 
 orange pulp. (This makes two sheets or four layers.) 
 
 Mrs. William G. Cook. 
 
 ORANGE CAKE 
 
 No. 2 
 
 Three-quarters cup butter, one cup sugar, two cups 
 flour, one-half cup orange juice, yolks of eight eggs, two 
 teaspoons baking powder, grated rind of one orange, citron 
 cut in thin pieces. Bake in loaf and use white icing. 
 
 Miss Elizabeth E. Church. 
 
 PEACH CAKE 
 
 Peel nine or ten peaches, halve. Cover bottom of long 
 shallow cake tin with oiled paper. Place peaches upside 
 doAvn on paper and pour over them any rich plain cake 
 batter. Bake in moderate oven until cake is done. Cool 
 and turn out on platter with peaches on top. Sprinkle
 
 100 CAKES 
 
 lightly with powdered sugar. Serve with plain cream, 
 chilled whipped cream, flavored, or with a cottage pudding 
 sauce. 
 
 Miss Margaret Dawes. 
 
 PINK AND WHITE CAKE 
 
 Two cups sugar, three-quarters cup butter, six eggs, 
 whites only, one cup cold water, three cups flour, two tea- 
 spoons baking powder. Cream butter and one and one- 
 quarter cups of sugar. Add flour and cold water alternate- 
 ly. Then the beaten whites containing the remainder of 
 the sugar. Color half of mixture pink. Bake in two layers, 
 put together with white icing. Delicious. 
 
 Mrs. E. B. Whitfield. 
 
 PRINCE OF WALES CAKE 
 
 Butter size of an egg, one and one-quarter cups sugar, 
 cream together. Three eggs, save two of the whites for 
 frosting. Beat, and add to above: Five tablespoons mo- 
 lasses, scant, one teaspoon cinnamon, one teaspoon allspice, 
 three-quarters teaspoon cloves, one-hajf teaspoon grated 
 nutmeg, one and one-quarter cups sour milk, in which dis- 
 solve one and one-half level teaspoons soda, stir well before 
 adding to batter. Two and one-quarter level cups flour 
 sifted three times after measuring, three-quarters cup rai- 
 sins, chopped and dredged with some of the flour, one- 
 quarter cup chopped walnuts. Bake in moderate oven 
 three-quarters to one hour in square flat pan. When cool 
 ice with one cup sugar, one-quarter cup water, boil till it 
 threads. Add two egg^ whites well beaten and one-half 
 teaspoon lemon extract. 
 
 Mrs. Harry Olson.
 
 CAKES 101 
 
 RAISED CAKE 
 
 This recipe is at least one hundred and fifty years old. 
 Except for the modern yeast cake, it is just as Great Grand- 
 mother made it. It is better after a few days. Nine cups 
 flour, four cups sugar, three cups butter, one and one-half 
 large yeast cakes (one cup home made yeast) , two eggs, one 
 pint milk, one teaspoon saleratus, one wineglass brandy, one 
 grated nutmeg, enough raisins, currants, chopped citron, 
 lemon and orange peel to make three-quarters of a pound. 
 Cream butter, add sugar gradually, blend well. Take one- 
 half this mixture, add to it one-half the flour, well sifted ; 
 heat milk, Avhen lukewarm, dissolve yeast in it, add, and 
 beat all well. Set to rise in warm place, well covered for 
 seven or eight hours. Then add the remainder of the butter 
 and sugar, soda dissolved in a little water, one-quarter tea- 
 spoon salt, the eggs, beaten till light, nutmeg, brandy and 
 the remainder of the sifted flour, then floured fruit. Grease 
 three large bread tins, put one-third of the mixture into 
 each, set to rise again in a. warm place, for two or three 
 hours, and bake like bread. Very good and a little differ- 
 ent. Mrs. S. D. Snow. 
 
 SHORT CAKE DOUGH 
 
 Sift together three times : Two cups flour, one-hajf tea- 
 spoon salt, two rounded teaspoons baking powder. Now 
 rub in with the hands one-quarter cup butter. Beat one egg 
 well, mix with a scant cup sweet milk, and beat into the 
 flour. Bake quickly. Let cool before cutting. 
 
 Mrs. Charles J. Tonk. 
 
 SMALL CAKES OR LOAF CAKE 
 
 One cup granulated sugar, one-half cup butter or lard 
 (or mixed), one-half cup milk, one and one-half cups flour, 
 two level teaspoons baking powder, two eggs, separate yolks
 
 102 CAKES 
 
 and whites. Beat butter to a cream, add sugar gradually, 
 then the beaten yolks, the flour and the milk alternately, 
 and lastly, the stiffly beaten whites. The baking powder is 
 sifted with the flour. Cover with powdered sugar or cocoa- 
 nut. 
 
 Miss Allie F. Armstrong. 
 
 SNOWFLAKE CAKE 
 
 Whites of four eggs, half cup of butter, one and one- 
 half cups sugar, three-quarters cup milk ; two cups pastry 
 flour, sifted four times with two and one-half level tea- 
 spoons baking powder, one teaspoon vanilla. Cream butter, 
 add sugar and beat ; add a little of the flour, then milk and 
 flour alternately until all is used. Beat five minutes with 
 an up stroke and always in the same direction. Add flavor- 
 ing and the stiffly beaten whites, cutting them in lightly. 
 Pour into a tube pan that has been greased and floured. 
 Bake in moderate oven. Ice. 
 
 Mrs. W. M. Thomas. 
 
 RICH SOUR CREAM CAKE 
 
 Break two eggs into measuring cup, fill up with cream, 
 one cup sugar, one and one-half cups flour, one teaspoon 
 soda, one teaspoon cream of tartar, salt and flavoring. 
 Good for loaf or layers. 
 
 Miss Elizabeth E. Church. 
 
 MRS. OGREN/S SOUR MILK CAKE 
 
 One egg, one cup sugar, butter size of egg, one-half cup 
 chopped raisins, one teaspoon cinnamon, one-half teaspoon 
 cloves, two cups flour, one-half teaspoon salt, one teaspoon 
 soda put in one cup of sour milk or cream. BaJ^e one-half 
 hour. 
 
 Eva Ogren.
 
 CAKES 103 
 
 SOUR MILK CAKE 
 
 No. 1 
 
 One and one-quarter cups sugar, one large tablespoon 
 butter, two eggs, one cup sour milk, Avith one-half teaspoon 
 soda, and two cups flour with one teaspoon baking powder. 
 Bake in a moderate oven. 
 
 Mrs. Joseph Frank. 
 
 SOUR MILK CAKE 
 
 No. 2 
 
 One-qua.rter cup butter, one cup sugar, one cup sour 
 milk, two cups flour, one level teaspoon soda, cloves ajid 
 cinnamon to taste. Bake slowly forty-five minutes. 
 
 Mrs. L. M. Berry. 
 
 SPICE CAKE WITH FUDGE FROSTING 
 
 Two cups sugar, one-half cup butter and lard, mixed, 
 three egg j^olks, dropped in one by one and beaten, one small 
 cup sour milk, two and one-half cups flour, one cup raisins, 
 plumped in hot water and dried, one teaspoon cinnamon 
 and cloves, one teaspoon soda, two tablespoons cocoa. Beat, 
 add white of eggs, well beaten. 
 
 Frosting: Two cups brown sugar, one cup milk, piece 
 of butter size of egg. Cook until it threads. Let stajid for 
 five minutes, and then beat. 
 
 Mrs. E. B. Whitfield. 
 
 CREAM SPICE CAKE 
 
 Two cups brown sugar, one-half cup butter, two tea- 
 spoons cinnamon, one-half teaspoon cloves, one cup sour 
 cream, one teaspoon soda, two eggs, two cups flour. 
 
 Frosting: One cup powdered sugar. Orange juice 
 enough to have it stick together. 
 
 Mrs. F. H. Gansbergen.
 
 104 CAKES 
 
 SPICE CAKE 
 
 No. 1 
 
 Two cups sugar, two and one-half cups paltry flour, one 
 cup sweet milk, three-quarters cup butter, one-half cup 
 raisins, one-half cup nuts, cut or chopped, three eggs, one- 
 half nutmeg, one-half teaspoon cloves, one teaspoon cin- 
 namon, three teaspoons baking powder. Bake in two loaves 
 to cut in squares. Moderate oven. 
 
 Miss Elizabeth E. Church. 
 
 SPICE CAKE 
 
 No. 2 
 
 One cup butter, or less, two cups brown sugar, one cup 
 buttermilk, three and one-quarter cups flour, three eggs, 
 four teaspoons cocoa, one teaspoon cinnamon, one-half tea- 
 spoon cloves, one nutmeg, salt, two, teaspoons soda. Bake 
 in gem tins. 
 
 Miss Elizabeth E. Church. 
 
 SPICE CAKE 
 
 No. 3 
 
 Two cups brown sugar, four eggs, one-half cup butter, 
 one teaspoon soda, one cup thick sour milk, two teaspoons 
 cinnamon, two teaspoons nutmeg, one-half teaspoon cloves, 
 one cup raisins, two cups flour. 
 
 Mrs. S. F. Perrigo. 
 
 SPICE CAKE 
 
 No. 4 
 
 One cup granulated sugar, butter the size of an egg, one 
 egg, one cup sour milk, one teaspoon soda, one teaspoon 
 cinnamon, one-half teaspoon each cloves and allspice, one 
 and one-half cups flour. 
 
 Mrs. W. M. Thomas.
 
 CAKES • 105 
 
 SPICE CAKE 
 
 No. 5 
 
 One egg, one-half cup sour milk, one cup sugar, one tea- 
 spoon soda, two cups flour, one teaspoon cinnamon, one- 
 half cup raisins, one-half cup nuts. 
 
 Mrs. George A. MacCorkle. 
 
 SPONGE CAKE 
 
 No. 1 
 
 This is a nice and inexpensive cake. Served hot with 
 sauce, it is a good pudding; cold, it may be cut in thin 
 slices and heaped with sweetened whipped cream, flavored 
 with vanilla. It is also a good batter to pour over apple, 
 peach or plum cake. One and one-half cups flour, two tea- 
 spoons Rumford baking powder, one cup sugar, one tea- 
 spoon flavoring (may be omitted), two eggs, milk or cream. 
 Sift flour, baking powder and sugar together three times, 
 adding a. pinch of salt. Break the eggs into a half-pint cup, 
 and fill to the brim with milk or cream. Turn this into 
 mixing bowl, and beat well, adding graduall.y the sifted dry 
 ingredients. Then add flavoring, and beat for five minutes. 
 Bake from twenty to forty minutes in a moderate oven. It 
 may be baked in an oblong, shallow pan; when done, turn 
 it out, spread jelly or jam over it, and roll up for a jellj^ 
 roll. Or it will make a good laj^er cake, with jelly, whipped 
 cream, finiit, cocoanut, or melted sweet chocolate betw^een 
 the layers. 
 
 Mrs. S. D. Snow. 
 
 SPONGE CAKE 
 
 No. 2 
 
   Five eggs, two scant cups sugar, four tablespoons boiling 
 water, two cups sifted flour, two teaspoons baking powder, 
 one-half teaspoon lemon extract, if desired — not necessary.
 
 106 CAKES 
 
 Beat yolks of eggs very light, then add sugar gradually. 
 Beat together for about five minutes. Add boiling water 
 slowly. Stir in sifted flour and baking powder. Last, the 
 beaten whites of eggs folded in. Bake in a moderate oven 
 twenty to thirty minutes. 
 
 Mrs. William A. Olson. 
 
 SPONGE CAKE 
 
 No. 3 
 
 Two eggs, scant cup sugar, one-half cup hot water, one 
 cup flour, heaping teaspoon baking powder, one-quarter tea- 
 spoon salt, one-half teaspoon vanilla. Beat eggs till smooth. 
 Sift flour and baking powder together four times. Add 
 sugar to eggs, then flour; cream well together, add water 
 with flavoring and salt. Bake twenty-five minutes in mod- 
 erate oven. 
 
 Mrs. B. H. Clark. 
 
 SPONGE CAKE 
 
 No. 4 
 
 Six eggs, one and one-half cups granulated sugar, one 
 cup flour, one tablespoon lemon juice. Beat yolks stiff, add 
 sugar. Beat whites separately, add lemon juice, beat until 
 it has a cooked appearance; add yolks and sugar slowly, 
 then add flour, folding it in. Sift flour and sugar five or 
 six times. Bake slowly. 
 
 Mrs. W. M. Thomas. 
 
 SPONGE CAKE 
 
 No. 5 
 
 One ajid one-half cups sugar, one and one-half cups 
 flour, four eggs, one-half cup orange juice, one teaspoon 
 baking powder, one teaspoon vanilla. Beat yolks with
 
 CAKES 107 
 
 orange juice until foamy. Add sugar, flour and whites of 
 eggs, well beaten. Bake in moderate oven. 
 
 Mrs. E. B. Whitfield. 
 
 SPONGE CAKE 
 
 No. 6 
 
 Two eggs, one cup sugar, one cup flour, one teaspoon 
 baking powder sifted with flour, one-third cup hot water, 
 one-quarter teaspoon salt, flavoring. Beat eggs lightly, add 
 other ingredients in order given. 
 
 Mrs. W. M. Thomas. 
 
 SPONGE CAKE 
 
 No. 7 
 
 Three eggs, beaten separately. One cup sugar, one cup 
 flour, one-half cup hot water, one teaspoon baking powder. 
 Add whites last. Bake slowly either in a loaf or in gem 
 pans. 
 
 Mrs. J. Henry Truman. 
 
 SPONGE DROPS 
 
 Two eggs beaten very light. Beat in a scant cup of 
 sugar, and an even cup flour, one heaping teaspoon baking 
 powder, scant hajf-cup boiling water, one-half teaspoon 
 vanilla. Use wire egg beater in place of spoon. Moderate 
 oven. (This baked in two layers makes an excellent cake 
 for Washington pie or strawberry short cake.) 
 
 Mrs. William G. Cook. 
 
 SUNSHINE CAKE 
 
 Six eggs, well beaten separately, one and one-quarter 
 cups sugar, one cup flour, one-third teaspoon cream tartar,
 
 108 CAKES 
 
 pinch salt. Beat whites of eggs until foamy, add cream of 
 tartar, beat very stiff, add sugar ; put salt in egg yolks, beat, 
 add to beaten whites and sugar, fold in flour. Bake forty 
 minutes. 
 
 Mrs. Frank W. Werner. 
 
 SAND TARTS • 
 
 One-half pound butter, one pound brown sugar (two 
 and three-quarters cups) , three eggs, one pound flour ( four 
 cups). Cream butter, add sugar, beaten eggs (leaving out 
 the white of one), and lastly, the flour. Roll thin, cut into 
 three-inch squares. Brush over Avith the white of egg and 
 sprinkle with granulated sugar and cinnamon mixed. Put 
 a raisin or half walnut in center of each and bake in a quick 
 oven. 
 
 Miss Allie F. Armstrong. 
 
 VANILLA WAFERS 
 
 One cup sugar, two-thirds cup butter, one egg, four table- 
 spoons milk, two teaspoons baking powder, two teaspoons 
 vanilla, flour to roll. Roll thin. 
 
 Mrs. C. a. Goodwin. 
 
 WASHINGTON PIE 
 
 One egg, one-half cup butter, one cup sweet milk, one 
 cup sugar, two cups flour, two teaspoons baking powder. 
 Bake in two layers, when done put between them some kind 
 of jam. Nice for dessert. 
 
 Mrs. Martin Madson. 
 
 WALNUT CAKE 
 
 One cup sugar, one cup butter, four eggs, beaten sepa- 
 rately, one-half cup milk, two cups flour, three teaspoons
 
 CAKES 109 
 
 baking powder, one cup walnuts, chopped fine. Bake in 
 laj^ers in moderate oven. 
 
 Filling: One cup milk or cream, one-half cup sugar, 
 two' egg yolks, one teaspoon cornstarch. Mix thoroughly 
 and boil until it thickens. Let cool and add vanilla and one 
 cup chopped nuts. 
 
 Mrs. Louis Wittbold. 
 
 WHITE CAKE FOR LOAF OE LAYER 
 
 No. 1 
 
 One and one-half cups sugar, one-half cup butter, one 
 cup milk, three cups flour, three teaspoons baking powder, 
 salt and flavoring, whites of four eggs. To vary this, two 
 cups flour and one cup cornstarch is good. Made in three 
 layers, with currants in the middle one, raisins and nuts 
 added to boiled frosting to put betw^een the layers and 
 plain icing on top, is a truly regal cake. 
 
 Miss Elizabeth E. Church. 
 
 WHITE CAKE 
 
 -Xo. 2 
 
 Cream one cup sugar with one-half cup butter, add two- 
 thirds cup milk. Sift two heaping teaspoons Rumford 
 baking powder in flour enough to make a soft dough. Flavor 
 with vanilla. Stir in the beaten whites of three eggs and 
 bake in a moderate oven. 
 
 Miss Van Meenen. 
 
 WHITE CAKE 
 
 No. 3 
 
 One-half cup butter, two cups flour, one and one-half 
 cups sugar, two teaspoons baking powder, three-quarters 
 cup milk, four egg whites beaten stiff. 
 
 Mrs. Lewis B. Sinclair.
 
 110 CAKES 
 
 WHITE CAKE 
 
 No. 4 
 
 Whites of six eggs, one and one-half cups sugar, one- 
 half cup butter, three-quarters cup milk, two cups flour, one 
 teaspoon baking powder. 
 
 Mrs. C. H. Murray. 
 
 WHITE CAKE WITH CHOCOLATE FILLING 
 
 Two eggs, beat. One cup sugar, beat. One cup flour, 
 beat all together. One teaspoon baking powder, pinch of 
 salt. Heat one-half cup milk with two tablespoons butter. 
 Pour boiling milk on the mixture. It will become very thin, 
 but thickens in cooking. 
 
 Filling: One-half cup brown sugar, four tablespoons 
 bitter chocolate, three tablespoons cream, or four of milk. 
 Cook just enough to thicken. Very good. 
 
 Mrs. E. B. Whitfield. 
 
 BOSTON COOKIES 
 
 Three-quarters cup butter, one and one-half cups sugar, 
 three eggs beaten light, one teaspoon soda dissolved in one- 
 quarter cup hot water, three cups flour, one cup chopped 
 nuts, one cup chopped raisins, one teaspoon cinnamon. 
 Drop on buttered tins by teaspoonsful. Bake in moderate 
 oven. 
 
 Mrs. William G. Cook. 
 
 CHOCOLATE COOKIES 
 
 One cup bro^vn sugar, one-half cup melted butter, one 
 egg, one-half cup sweet milk, in which one-half teaspoon 
 soda is dissolved, two tablespoons melted chocolate, one and 
 one-half cups sifted flour, three-quarters cup raisins, three-
 
 CAKES 111 
 
 quarters cup chopped nuts. Drop on greased tin from 
 spoon. 
 
 Mrs. Frank W. Werner. 
 
 FRUIT COOKIES 
 
 No. 1 
 
 Two cups light brown sugar, one cup butter and lard, 
 two eggs beaten, two-thirds cup cream or sour milk, one 
 teaspoon soda, two teaspoons cinnamon, one-half teaspoon 
 cloves, one-half teaspoon nutmeg, two cups raisins, one-half 
 cup chopped nuts, pinch of salt, about three and one-half 
 cups flour. Mix in order given. Use enough flour to make 
 it easy to handle but do not get too stiff. Roll out and cut 
 round, sprinkle granulated sugar over top and put a nut 
 in the center of each. Do not have oven too hot. Watch 
 closely. 
 
 Mrs. W. M. Thomas. 
 
 FRUIT COOKIES 
 
 No. 2 
 
 Beat to a cream one cup sugar, one-half cup butter or 
 shortening; add one-half cup sweet milk, one egg well 
 beaten, two and one-half cups flour, three level teaspoons 
 baking powder. Cut out rounds, moisten edges, and put 
 together with the following filling between : Three-quarters 
 cup sugar, one cup boiling water, one cup chopped raisins 
 or figs, one-half cup nut meats. Press edges together and 
 bake. 
 
 Mrs. Frank W. Werner. 
 
 GINGER COOKIES 
 
 One cup each of sugar, butter and New Orleans molas- 
 ses ; beat well. Pour over this one-half cup of boiling water 
 and add one tablespoon even full of soda. Put on stove to
 
 112 CAKES 
 
 boil. Cool ; add one teaspoon ginger, flour enough to roll. 
 Roll thin and bake in hot oven. 
 
 Mrs. Martin Madson. 
 
 OATMEAL COOKIES 
 
 No. 1 
 
 One cup sugar, one cup butter and lard, two eggs, two 
 tablespoons sour or buttermilk mixed with one teaspoon soda, 
 one teaspoon cinnamon, one-half teaspoon allspice, one-half 
 teaspoon cloves, one-half teaspoon nutmeg, one cup chopped 
 raisins, one-half cup chopped English walnuts, two cups 
 uncooked rolled oats, two cups flour. Drop on buttered 
 tins with teaspoon. This makes about fifty cookies. 
 
 Mrs. Fred P. Pool. 
 
 OATMEAL COOKIES 
 
 No. 2 
 
 One cup sugar, three-quarters cup lard or butter, one 
 and one-half cups flour, one and one-half cups oatmeal, one 
 cup chopped raisins, two eggs, two teaspoons cinnamon, 
 three-quarters teaspoon soda dissolved in hot water. 
 
 Mrs. J. Henry Truman. 
 
 PISTACHIO COOKIES 
 
 One cup granulated sugar, one-half cup butter, yolks 
 of two eggs, three tablespoons sour cream, one-fourth tea- 
 spoon soda, one cup Sultana raisins, one large teaspoon 
 pistachio flavoring, flour enough to make a soft dough. 
 Sprinkle with sugar. 
 
 Mrs. Martin Madson. 
 
 SOUR CREAM COOKIES 
 
 One cup sugar, one cup butter, one cup sour cream, 
 three eggs beaten, one teaspoon soda, one scant teaspoon
 
 CAKES 113 
 
 baking powder. Cream sugar and butter, dissolve soda in 
 cream; mix together, and add enough flour to make a soft 
 dough. Flavor to taste. Roll out rather thick, sprinkle 
 granulated sugar over top. Bake in moderate oven. 
 
 Mrs. W. M. Thomas. 
 
 CHOCOLATE CRULLERS 
 
 Two eggs, beaten until creamy, one cup sugar, one table- 
 spoon melted butter, one-half teaspoon each of salt and 
 cinnamon, one square grated chocolate. Mix the above well, 
 and add one cup sweet milk, three cups flour, two tea- 
 spoons baking powder. Roll out about one-fourth inch thick, 
 cut and cook in smoking hot fat to a golden brown. When 
 cool roll in sugar. 
 
 Mrs. B. F. Bullard. 
 
 DOUGHNUTS 
 
 No. 1 
 
 Two eggs, two small cups sugar, one pint milk, one- 
 quarter teaspoon salt, three teaspoons baking powder, four 
 small cups flour. Make a stiff batter of these ingredients, 
 and drop from tablespoon into hot lard. When done 
 sprinkle with powdered sugar. 
 
 Mrs. Joseph Frank. 
 
 DOUGHNUTS 
 
 No. 2 
 
 One cup sugar, dissolved in one cup milk. Yolks of four 
 eggs well beaten, one-half grated nutmeg, three level tea- 
 spoons baking powder, flour enough to make soft dough. 
 Economical, because whites of eggs may be used for cake. 
 
 I^ 
 
 RS. E. B. Whitfield.
 
 114 CAKES 
 
 POTATO FRIED CAKES 
 
 Four heaped tablespoons, or more, of mashed potatoes, 
 butter about size of English walnut, one cup granulated 
 sugar, one-half cup sweet milk, two eggs, four teaspoons 
 baking powder, salt, vanilla and nutmeg, flour to roll very 
 soft, sifted two or three times. This makes three dozen. 
 
 Miss Elizabeth E. Church. 
 
 GINGERBREAD 
 
 No. 1 
 
 One cup molasses, one cup sugar, four large spoonsful 
 melted shortening, one cup sour milk, one teaspoon soda, in 
 warm water, two eggs, not beaten, flour enough to make a 
 soft dough, about two and one-half cups, one teaspoon gin- 
 ger, two teaspoons cinnamon, and the juice of one lemon. 
 Bake one hour in a very slow oven. 
 
 Miss Van Meenen. 
 
 GINGERBREAD 
 
 No. 2 
 
 One cup molasses, one teaspoon soda, one teaspoon gin- 
 ger, one tablespoon butter or lard, one-half cup boiling 
 water, two cups flour, a little salt. Stir molasses, soda, 
 ginger, butter and salt together, then pour on boiling water 
 and add flour. Beat well and bake in a shallow pan. 
 
 Mrs. C. a. Goodwin. 
 
 GINGERBREAD 
 
 No. 3 
 
 One-half cup lard, one teaspoon soda, salt. Fill the cup 
 with boiling water. One cup molasses, one level teaspoon 
 ginger, one heaping teaspoon cinnamon, one and one-half 
 cups flour. 
 
 Mrs. J. Henry Truman.
 
 CAKES 115 
 
 GINGERBREAD 
 
 No. 4 
 
 One-half cup sugar, one-half cup molasses, one-half cup 
 lard and butter, one-half cup water, one teaspoon soda, one 
 and one-half cups flour, one egg. 
 
 Mrs. Edward H. Turner. 
 
 GINGER DROPS 
 
 One cup each of sugar, molasses, lard and hot water, 
 one teaspoon soda, a pinch of salt, ginger to taste, flour to 
 make very stiff. Drop in dabs quite far apart in buttered 
 tins. Sprinkle with sugar and bake quickly. It may re- 
 quire two or three trials to make these just right. 
 
 Mrs. Martin Madson. 
 
 SOFT GINGERBREAD 
 
 No. 1 
 
 To one and one-half cups sifted flour add one level table- 
 spoon ginger, one level teaspoon cinnamon, a scant level 
 teaspoon soda and a. few grains of salt. Mix well and sift. 
 Beat one-fourth cup butter and one-fourth cup light brown 
 sugar to a cream, add one egg well beaten and gradually 
 one-half cup New Orleans molasses. Add alternately with 
 one-half cup thick sour milk to the dry ingredients. Beat to 
 a smooth batter, pour onto a well buttered pan and bake 
 immediately in a moderate oven. 
 
 Mrs. George Campbell. 
 
 SOFT GINGERBREAD 
 
 No. 2 
 
 One cup brown sugar, one cup molasses, one-half cup 
 butter, one cup warm water, one egg, one level teaspoon 
 soda, two cups flour, one teaspoon ginger, one teaspoon cin-
 
 116 CAKES 
 
 namon, one-half teaspoon cloves. Bake in two sheet pans, 
 in slow oven one-half hour. 
 
 Mrs. Lewis B. Sinclair. 
 
 SOFT GINGERBREAD 
 
 No. 3 
 
 Butter size of egg, melt, stir into one cup molasses, 
 heated. One teaspoon ginger, one-half teaspoon cinnamon. 
 Cool, and add two cups flour, one teaspoon soda dissolved 
 in one tablespoon hot water. Bake in hot oven. Cheap 
 and good. 
 
 Mrs. E. B. Whitfield. 
 
 HERMITS 
 
 No. 1 
 
 One and one-half cups brown sugar, one cup butter, 
 three eggs well beaten, two tablespoons molasses, one tea- 
 spoon soda, little salt, one teaspoon cinnamon, two and one- 
 half cups flour, one cup English walnuts cut up, one cup 
 raisins cut up. Drop by teaspoonsful in buttered tins and 
 bake ten or fifteen minutes. 
 
 Mrs. D. C. Prescott. 
 
 HERMITS 
 
 No. 2 
 
 Three cups brown sugar, one cup butter, or half drip- 
 pings, one cup sour milk, one large teaspoon soda, four 
 eggs, two teaspoons cinnamon, two teaspoons cloves, two tea- 
 spoons nutmeg, two cups chopped raisins, or part nuts. 
 Flour so batter will drop from, spoon, three and one-eighth 
 cups. This makes thirty-four cakes. 
 
 Miss Elizabeth E. Church.
 
 CAKES 117 
 
 CARAMEL FILLING 
 
 One and one-half cups brown sugar, three-fourths cup 
 sweet cream, small piece of butter. Boil until thick enough 
 to spread on cake. 
 
 Mrs. Martin Madson. 
 
 DELICIOUS CAKE FILLING 
 
 One cup sugar, one-quarter cup water, boil till it 
 threads, about six minutes. Allow to cool without stirring, 
 and then stir till creamy. One cup fresh cocoanut, the 
 grated rind of an orange. Wash the orange well, and only 
 grate off the yellow part. Combine with fondant, and 
 spread over cake. 
 
 Mrs. S. D. Snow. 
 
 SOUR CREAM FILLING FOR CAKE 
 
 One cup each of sour cream, sugar and chopped nuts. 
 Boil until it strings from spoon. Beat until ready for 
 cake. 
 
 Mrs. Martin Madson. 
 
 BOILED FROSTING 
 
 Into a double cooker put one cup sugar, four table- 
 spoons cold water, whites of two eggs. Beat for ten min- 
 utes. Keep boiling while beating. 
 
 Mrs. Willis I. Saunders. 
 
 MILK FROSTING 
 
 Boil one and one-half cups of sugar, one-half cup sweet 
 milk, one teaspoon butter twelve minutes, remove from the
 
 118 CAKES 
 
 stove and add one teaspoon vanilla. Beat until of the 
 consistency to spread. 
 
 Mrs. Martin Madson. 
 
 GELATINE ICING 
 
 Cover a tablespoon of gelatine with four of water, soak 
 for one-half hour, then dissolve over hot water, strain into 
 a bowl. Add a teaspoon of lemon juice and as much pow- 
 dered sugaj as will spread over the cake nicely. 
 
 Mrs. Martin Madson. 
 
 MAPLE ICING 
 
 Three cups brown sugar, six tablespoons cream, five 
 tablespoons butter. Mix over fire, boil about five minutes 
 till small amount dropped in water forms soft ball. Remove 
 from fire and stir till it will spread nicely. 
 
 Mrs. E. T. Cooke.
 
 PUDDINGS AND PASTRY 
 
 BREAD PUDDING 
 
 One pint milk, one-half cup sugar, one cup fine bread 
 crumbs, two eggs^ one tablespoon melted butter, nutmeg 
 to taste, one-half cup raisins, one-eighth teaspoon soda dis- 
 solved in hot water. Soak the bread in the milk, beat the 
 yolks separately, then add the soaked bread and beat to- 
 gether. Add the sugar, butter, spice, and then the soda. 
 Fold in the beaten whites. Bake until the custard will 
 raise at the edges with a spoon. 
 
 Mrs. Lester L. Jones. 
 
 CARROT PUDDING 
 
 One and one-half cups flour, one cup sugar, one cup 
 chopped suet, one cup raisins, one cup currants, one cup 
 grated potato, one cup grated carrots, one teaspoon soda 
 in potato. Steam or boil three hours. Pound baking pow- 
 der cans are nice. 
 
 Sauce: One cup sugar, one-half cup butter. Put over 
 hot water to melt. Add whipped cream just before serving. 
 
 Mrs. Dean S. Conger. 
 
 CHERRY PUDDING 
 
 Two eggs, one cup sweet milk, two teaspoons baking 
 powder, one tablespoon melted butter, flour enough to make 
 a stiff batter. Stir in fresh or canned cherries. Steam in 
 cups or molds one-half hour. Serve with sauce made with 
 cherry juice. 
 
 Mrs. W. p. Dunn.
 
 PUDDINGS AND PASTRY 121 
 
 CHOCOLATE PUDDING 
 
 One pint milk, one-half cup sugar, two tablespoons 
 cocoa, one heaping tablespoon cornstarch. Heat milk in 
 double boiler. Mix sugar, cocoa, cornstarch well together 
 and add to milk. Boil until thickened. One-half cup 
 chopped nuts adds much to pudding. 
 
 Mrs. James W. Buell. 
 
 CHOCOLATE LADY FINGER PUDDING 
 
 One cake sweet chocolate, cut up, put in double boiler 
 wdth four tablespoons water, three tablespoons sugar, two 
 eggs, yolks only, slightly beaten. Stir gently until thick. 
 Remove from fire, add whites, beaten until stiff. Line 
 bread tin with oiled paper. Split lady fingers, lay in pan 
 lengthwise. Put on layer of chocolate, then layer of lady 
 fingers, crosswise, then layer of chocolate, then lady fingers. 
 Let harden and serve with whipped cream. Delicious. 
 
 Mrs. E.^B. Whitfield. 
 
 COCOA ROLL 
 
 Five eggs, five tablespoons granulated sugar, five tea- 
 spoons cocoa, one teaspoon vanilla. Beat yolks until light, 
 add sugar and beat again, add cocoa and vanilla. Beat 
 whites ten minutes, fold in last, and bake in flat pan, like 
 jelly roll. When done roll in napkin until cold. Fill with 
 whipped cream, roll. Pour over sauce made of one egg, 
 one-half cup sugar, one-half cup grated chocolate. 
 
 Mrs. E. B. Whitfield. 
 
 CORNSTARCH PUDDING 
 
 Dissolve two level tablespoons cornstarch in a little 
 milk, taken from a pint (the quantity used for the pud-
 
 122 PUDDINGS AND PASTRY 
 
 ding) . Stir in the milk one small half -cup of sugar, a pinch 
 of salt; let come to a boil in a double boiler. Now stir in 
 the dissolved cornstarch and cook, stirring constantly. Re- 
 move from fire and add the stiffly beaten whites of three 
 eggs. Put in a mold. Make a soft custard of three yolks, 
 one-third cup sugar, one pint milk, one-half teaspoon corn- 
 starch. Pour over molded pudding when ready to serve. 
 Have ice-cold. 
 
 Mrs. Charles J. Tonk. 
 
 DATE PUDDING 
 
 No. 1 
 
 One-half pound dates, one cup walnuts, five Uneeda bis- 
 cuits, one cup sugar, one and one-half teaspoons baking 
 powder, four eggs. Put through food chopper the dates, 
 walnuts and Uneeda biscuits. Mix with this the sugar and 
 baking powder. Separate eggs and beat thoroughly. Mix 
 and bake in sheet pan thirty to forty minutes in slow oven. 
 Serve with whipped cream. 
 
 Mrs. L. S. Berry. 
 
 DATE PUDDING 
 
 No. 2 
 
 One egg, one-half cup sugar, pinch salt, one tablespoon 
 milk, one tablespoon flour, one scant teaspoon baking pow- 
 der, one cup chopped nut meats, one cup chopped dates. 
 Bake in buttered gem pans, in moderate oven. 
 
 Sauce: One-half cup butter, one-half cup sugar, one- 
 half cup water, juice of one lemon. Cook in double boiler. 
 
 Mrs. Lewis B. Sinclair. 
 
 FIG PUDDING 
 
 No. 1 
 
 One pound figs, chopped fine, two tablespoons flour, 
 two eggs, two teaspoons ground nutmeg, one cup lemon and
 
 PUDDINGS AND PASTRY 123 
 
 orange peel and citron, chopped, one cup bread crumbs, 
 one cup brown sugar, one cup suet, one teaspoon cinnamon, 
 one-half teaspoon soda, sweet milk to mix. Rub figs and 
 sugar to a paste, mix in the bread crumbs, flour and nut- 
 meg, add the suet and fruit. Beat eggs light, add with the 
 milk, in which the soda has been dissolved. Put the mixture 
 into buttered molds and steam four hours. Serve hot with 
 any nice pudding sauce. 
 
 Mrs. Dean S. Conger. 
 
 FIG PUDDING 
 
 No. 2 
 
 Put ten cents' worth figs through meat grinder, add 
 one and one-half cups cold water and one cup sugar, a little 
 salt. Boil till thick. Soak one-half package Knox gelatine 
 in one-half cup cold water, add it to fig mixture, and mold. 
 Cut in cubes and serve with whipped cream. Enough for 
 eight, but will keep. 
 
 Mrs. J. M. Coen. 
 
 FIG PUDDING 
 
 No. 3 
 
 Two eggs, one teaspoon salt, one-half cup flour, two 
 teaspoons baking powder, one-half cup milk, one cup sugar, 
 one cup bread crumbs, one cup figs, chopped fine, one-half 
 cup suet, chopped fine. Mix dry ingredients; to them add 
 milk and eggs, well beaten. Butter mold and steam three 
 hours. 
 
 Mrs. James W. Buell. 
 
 FIG PUDDING 
 
 No. 4 
 
 Two parts cereal, one part dates, one part figs and one 
 part nuts. Make into a loaf and serve sliced with cream. 
 
 Mrs. E. T. Cooke.
 
 124 PUDDINGS AND PASTRY 
 
 FRUIT PUDDING 
 
 One cup chopped apples, three-quarters cup sugar, one 
 cup seeded raisins, one-half cup bread crumbs, two well 
 beaten eggs, one-half cup chopped nuts, one wineglass 
 brandy, one teaspoon each cinnamon and nutmeg. Bake 
 very slowly one and one-half hours. Serve with hot sauce. 
 
 Mrs. Charles J. Tonk. 
 
 GRAHAM PUDDING 
 
 One cup sweet milk, one egg, one-half cup molasses, one- 
 half cup sugar, two cups graham flour, one level teaspoon 
 each of soda and salt. Steam two hours. Serve with sauce 
 or creajQ. 
 
 Miss Van Meenen. 
 
 GERMAN CHOCOLATE PUDDING 
 
 One pint bread crumbs, soaked in one pint of hot milk, 
 three eggs, three heaping tablespoons sugar, one-quarter 
 pound grated chocolate. Beat eggs and mix all ingredients 
 thoroughly. Put into buttered pan and steam two hours. 
 Serve with whipped cream or slightly sweetened and thick- 
 ened raspberry juice, or any simple pudding sauce. 
 
 Mrs. George Campbell. 
 
 HONEY PUDDING 
 
 Pour two-thirds cup of strained honey over two cups 
 stale bread crumbs, add the juice of one lemon, one heaping 
 tablespoon butter, melted, beaten yolks of three eggs, and 
 one-half cup milk. Mix all together well, then add grad- 
 ually the stiffly beaten whites of eggs, and pour into a 
 buttered pan. Steam for one hour. Serve hot with whipped 
 cream. 
 
 Mrs. Charles J. Tonk.
 
 PUDDINGS AND PASTRY 125 
 
 BAKED INDIAN PUDDING 
 
 (Home Defense Pudding) 
 
 This is a very old recipe, handed down from Puritan 
 ancestors. One-half cup Indian meal, one and one-half 
 pints rich milk ; boil together over a low fire, seasoning with 
 salt and stirring constantly for about twenty minutes. 
 First heat a little of the milk, add meal and salt, cook till 
 thick, and add the remainder of the milk gradually as it 
 thickens. Take from fire and stir in a large cooking spoon- 
 ful lard, one teaspoon each ground cinnamon and ginger. 
 Break two eggs in a half-pint cup, beat, and fill cup to the 
 brim with New Orleans molasses. Turn this into the sea- 
 soned meal and beat well. Grease a baking dish, pour in 
 mixture and bake, covered, in not too hot an oven for three- 
 quarters of an hour, uncover and brown. This swells a 
 little in baking. It is equally good Avarmed over. Mix 
 with milk, and brown a^ain in oven. A plain butter and 
 sugar sauce, one tablespoon soft butter to three of powdered 
 sugar, beaten to a cream, is best with this pudding. 
 
 Mrs. S. D. Snow. 
 
 LEMON CREAM PUDDING 
 
 Dissolve three tablespoons cornstarch in cold water, 
 then stir into two cups boiling water, in which is the juice 
 of one lemon. Cook three minutes. Pour in one cup of 
 sugar and then very quickly add the well beaten yolks of 
 two eggs. Boil five minutes. Take off and beat in quickly 
 with egg whip the whites of eggs, beaten dry. Pour into 
 cups. Eat with cream. 
 
 Miss Van Meenen. 
 
 LITTLE XMAS PUDDINGS 
 
 Four tablespoons molasses, one-quarter cup sugar, one- 
 half cup milk, four tablespoons melted butter, one-half tea-
 
 126 PUDDINGS AND PASTRY 
 
 spoon soda, one-half teaspoon cloves, one-quarter teaspoon 
 ginger, one-half teaspoon cinnamon, one-eighth teaspoon 
 nutmeg, one and three-quarters cups flour, one-half cup 
 raisins, one-half cup chopped figs, one-quarter cup chopped 
 dates, two tablespoons chopped orange peel. Mix fruit with 
 three-quarters cup of the required flour. Steam one and 
 one-half hours in individual molds. 
 
 Mrs. E. B. Whitfield. 
 
 MAPLE NUT PUDDING 
 
 Two cups brown sugar, one quart milk. Let come to 
 a boil and add two eggs, well beaten, mixed with two table- 
 spoons cornstarch. When thick remove from fire and beat 
 till somewhat cool. Then add one-half cup coarsely broken 
 walnut meats and one teaspoon vanilla. Serve cold in 
 sherbet glasses with whipped or plain cream. 
 
 Mrs. B. F. Bullard. 
 
 PLUM PUDDING 
 
 One and three-quarters cups raisins, one and three- 
 quarters cups currants, two cups bread crumbs, one cup 
 molasses, one cup milk, one cup flour, one teaspoon baking 
 powder, one cup suet, chopped, a little salt, one level tea- 
 spoon cinnamon. Steam about three hours, then dry off 
 in oven. Very nice and keeps well. 
 
 Mrs. C. H. Murray. 
 
 PRUNE PUDDING 
 
 Beat the yolks of two eggs with one-half cup sugar until 
 light, add one tablespoon softened butter and one gill milk. 
 Sift together one cup flour and one teaspoon baking pow- 
 der, stir it in and then stir in the wtII beaten egg whites 
 and one cup of prunes that have been soaked over night,
 
 PUDDINGS AND PASTRY 127 
 
 drained, and the stones removed. (Cooked prunes may be 
 used. ) Chop them with a spoon. Turn this into a pudding 
 mold and steam continuously for two hours. Allow room 
 for swelling or the pudding will be heavy. 
 
 Mrs. George Campbell. 
 
 PUFF PUDDING 
 
 One heaping cup of flour, one teaspoon baking powder 
 sifted together thoroughly, pinch salt, enough water stirred 
 in to make a batter that will drop from spoon. Steam in 
 cups. Four teaspoons fruit and then enough batter to fill 
 your cups two-thirds full ; steam one hour. 
 
 Sauce: One cup sugar, small tablespoon cornstarch, 
 one tablespoon butter, stir to a cream; two small cups boil- 
 ing water. Let it boil until it is transparent. Flavor with 
 nutmeg. 
 
 Mrs. Martin Madson. 
 
 RICE PUDDING 
 
 Six teaspoons rice, steamed in milk in double boiler 
 two hours; add a pinch of salt. Whip one-half pint of 
 cream, and Avhen rice is nearly cold whip it into the cream 
 with one heaping tablespoon sugar. Take a small box of 
 red raspberries, mash with a fork, a.dd sugar. ^ Sei've this 
 fruit over the rice. Cold. 
 
 Mrs. Charles J. Tonk. 
 
 RICE PUDDING AND FRUIT 
 
 Cook one-half cup rice in milk in a double boiler for 
 two hours. Add one tablespoon sugar and one tablespoon 
 butter to the milk. Serve with preserved strawberries in
 
 128 PUDDINGS AND PASTRY 
 
 a parfait glass — rice, strawberries, rice, etc. Top with the 
 strawberries. 
 
 Mrs. Charles J. Tonk. 
 
 SUET PUDDING 
 
 No. 1 
 
 One cup beef suet, chopped fine, one cup sour milk, 
 one cup molasses, one cup fruit, raisins, currants and cit- 
 ron cut fine, one-quarter cup wajnut meats, broken into 
 small pieces, three cups flour, one teaspoon salt, one level 
 teaspoon soda sifted into the flour. Mix suet, milk and 
 molasses, sift in the flour, salt and soda, add fruit and nuts, 
 well floured. Steam three hours. Will keep indefinitely, 
 and can be resteamed and made as good as ever. Serve 
 with liquid sauce. 
 
 Sauce: One cup sugar, one tablespoon cornstarch 
 mixed Avith sugar, heaping tablespoon butter, one and 
 one-half cups water. Boil until thick, add strained juice 
 of one lemon, or one-quarter cup Sherry, or any preferred 
 flavoring. 
 
 Mrs. S. D. Snow. 
 
 SUET PUDDING 
 
 No. 2 
 
 One cup suet chopped flne, one cup molasses, one cup 
 sweet milk, three and one-half cups flour, one cup raisins, 
 one-half cup currants, one teaspoon soda, one teaspoon 
 cinnamon, one-half teaspoon nutmeg, pinch of salt. Steam 
 two hours. Serve with a sweet sauce. 
 
 Mrs. W. M. Thomas. 
 
 SUET PUDDING 
 
 No. 3 
 
 One cup New Orleans molasses, one cup sour milk, one 
 cup chopped suet, one cup raisins, and one-half cup cur-
 
 PUDDINGS AND PASTRY 129 
 
 rants, two cups flour, small teaspoon soda, salt and spice. 
 Mix Avell and steam two or tlireo. hours. 
 
 Mrs. Martin Madson. 
 SUET PUDDING 
 
 No. 4 
 
 One cup chopped suet, one cup sour milk, one cup 
 molasses, one cup seeded raisins, three cups flour, two 
 level teaspoons soda, pinch salt. Steam three hours. 
 
 Mrs. Frank W. Werner. 
 
 RAISIN PUFFS 
 
 No. 1 
 
 One-quarter cup butter, one tablespoon sugar, cream 
 together. One egg Avell beaten, one-half cup chopped 
 raisins, one-half cup milk, one cup flour, one and one-half 
 teaspoons baking poAvder sifted with flour. Combine in 
 the above order, and put in molds. Fill the molds only 
 half full. Steam thirty minutes. .* 
 
 Sauce: Diluted grape juice, sugar, butter, slightly 
 thickened. Cook just long enough to combine. 
 
 Mrs. Henry Olson. 
 
 RAISIN PUFFS 
 
 No. 2 
 
 Two eggs, four tablespoons melted butter, two cups 
 flour, one cup sweet milk, two tablespoons sugar, two tea- 
 spoons baking powder, one cup seeded raisins, chopped 
 fine. Steam in teacups half to three-quarters of an hour. 
 Serve with hard or liquid sauce. 
 
 Miss Margaret Dawes.
 
 130 PUDDINGS AND PASTRY 
 
 APPLE ROLL 
 
 Two cups flour, one cup milk, two-thirds cup sugar, 
 two teaspoons baking powder, one-half teaspoon salt, two 
 teaspoons lard, fresh or canned apples, cinnamon, one 
 pint of boiling w^ater, one tablespoon butter, one and one- 
 half teaspoons flour. Sift two cups of flour, salt and 
 baking powder together. Rub the lard in. Mix in the 
 milk as for biscuit. Roll one-half inch thick. Fill this 
 with thinly sliced apples, sprinkled with one-half the 
 sugar and roll up quickly. Put the i^oll in a well buttered 
 pan. Mix the rest of the sugar with one-half teaspoon 
 cinnamon. Add one and one-half teaspoons flour, butter 
 and boiling water. Pour over the roll. Bake fifty min- 
 utes, if fresh apples; thirty minutes if cooked fruit is 
 used. Any kind of fruit and juice may be substituted, 
 using juice instead of boiling Avater. 
 
 Mrs. Alexander McLean. 
 
 PIE CRUST 
 ,, (Never Fails) 
 
 Sift three cups flour into a bowl, leaving a hole in the 
 center, into which put a little salt, and one cup of ice coM 
 lard. Over this pour one-half cup of ice water, and chop 
 with a knife until all the flour is used. Handle as little 
 as possible. 
 
 Mrs. Charles J. Tonk. 
 
 APPLE PIE 
 
 MaT^e the usual pie crust. Then make the filling of 
 three-quarters cup of sugar, three teaspoons water, one 
 teaspoon flour, piece of butter size of walnut. Put mix- 
 ture on the stove, stirring as it cooks, pour over filling of
 
 PUDDINGS AND PASTRY 131 
 
 apples, put top crust in place and bake in a moderate 
 oven. 
 
 Mrs. Edward H. Turner. 
 
 BANBURY TARTS 
 
 Mix a double portion of pie crust for Banbury tarts. 
 Roll thin, and cut the size of a saucer. 
 
 Filling: Two cups of chopped raisins, juice, grated 
 rind and pulp of two lemons, two cups of sugar, Avhites of 
 two eggs, beaten to a stiff froth, six tablespoons of rolled 
 cracker crumbs. Mix thoroughly all together. 
 
 Put a good-sized tablespoon of this filling in the center 
 of the round pie crust, fold it together in the form of a 
 turnover, and pinch the two edges, closely together. Prick 
 the crust plentifully with a fork, for air, as the filling 
 swells considerably. This makes eighteen tarts, but the 
 longer you keep them, the better they are. 
 
 Mrs. W. M. Hopkins. 
 
 BUTTER SCOTCH PIE 
 
 No. 1 
 
 Line pie plate with rich crust and bake. 
 
 To one cup light brown sugar melted over the fire add 
 one large tablespoon butter and cook till sugar is lightly 
 burned. Then add one cup milk and when well blended, 
 yolks of three eggs. Stir till thick and pour into shell. 
 Use whites for meringue beaten with three tablespoons 
 powdered sugar. Mrs. Lewis B. Sinclair. 
 
 BUTTER SCOTCH PIE 
 
 No. 2 
 
 Filling: One and one-quarter cups brown sugar, one 
 and one-quarter cups water, four heaping tablespoons
 
 132 PUDDINGS AND PASTRY 
 
 flour, two heaping tablespoons butter, one-half teaspoon 
 vanilla, yolks of two eggs. Mix dry ingredients, add eggs, 
 water and butter. Cook until very thick. Add vanilla 
 and pour into pie shell. 
 
 Mrs. L. L. Gregory. 
 
 CHEESE STRAWS 
 
 Three tablespoons flour, three tablespoons, or more, 
 chopped cheese, one tablespoon melted butter, one table- 
 spoon milk, one-half teaspoon salt, one-quarter teaspoon 
 pepper, yolk one egg. Roll very thin, cut in strips one- 
 quarter inch wide and four inches long, and bake in slow 
 oven fifteen minutes. 
 
 Miss Elizabeth E. Church. 
 
 CHERRY PIE 
 
 Two cups pitted cherries, one cup sugar, one tablespoon 
 flour. Mix sugar and flour, add to cherries. Beat one egg 
 and add to the mixture. Bake between two crusts made 
 according to any good pastry rule. 
 
 Mrs. Walter Fox. 
 
 FRESH COCOANUT PIE 
 
 One cup fresh cocoanut, two cups milk, two table- 
 spoons cornstarch, a little salt, two eggs (yolks only, sav- 
 ing whites for meringue), small half cup sugar. Heat 
 milk in double boiler, when scalding, thicken with corn- 
 starch, add sugar, cook till combined. Cool, and add the 
 yolks of eggs, salt and cocoanut. Fill crust, and bake. 
 Beat the whites stiff with two tablespoons sugar, spread 
 over top, and bro^^^l. If there is too much filling, bake in 
 small buttered cups and serve very cold, with a spoonful 
 of whipped cream, or one of maple syrup, or caramel. 
 
 Mrs. S. D. Snow.
 
 PUDDINGS AND PASTRY 133 
 
 CREAM PUFFS WITH ENGLISH CREAM 
 
 Put over fire one cup boiling water and one-half cup 
 butter; when butter melts stir in one-half cup sifted 
 flour and stir vigorously until mixture leaves the side 
 of the saucepan, forming a ball-shaped mass. Turn into 
 a mixing bowl, break in three eggs, one after another, 
 beating in each egg thoroughly before the next one is 
 added. "With a spoon drop and shape in rounds on but- 
 tered tins. Bake in moderate oven about thirty minutes. 
 When done a puff should feel very light in the hand. If, 
 after removal from the oven, the puff ''settles,'' it was 
 not baked long enough. When cold, split on side and All 
 with English cream. 
 
 English cream : Scald one pint milk and sift together 
 several times one-half cup each of flour and sugar and 
 one-fourth teaspoon salt. Dilute with a little hot milk, 
 mix, then stir into the rest of the milk. Continue to stir 
 till the mixture thickens, then cover and let cook fifteen 
 minutes. Beat two eggs, add one-fourth cup sugar and 
 beat again, then stir into the hot mixture. Continue to 
 stir until the egg is cooked, then cool, flavor and use. 
 
 Mrs. Fred P. Pool. 
 
 CREAM PUFFS 
 
 One-half pint water, two ounces butter, or two table- 
 spoons, slightly rounded; four ounces Swan's Down 
 Pastry Flour; measured unsifted this is just three-quart- 
 ers of a cup. Four eggs. Put water and butter on fire, 
 and when they boil, stir the flour in quickly, cooking until 
 it sticks together, forming a ball which leaves the pan. 
 Set away to cool. When cool, add the eggs, one at a time, 
 beating all the while, and beat vigorously five minutes 
 after adding the last one. Stand in warm place half an
 
 134 PUDDINGS AND PASTRY 
 
 hour, stirring occasionally, then drop into gem tins and 
 bake in quick oven. Watch carefully, as they burn quick- 
 ly. When they* are to be used, cut off top, fill with custard 
 or preferably cream whipped stiff, slighthr sweetened and 
 flavored, and replace top. 
 
 Miss Elizabeth E. Church. 
 
 FILLING FOR PIE 
 
 One cup brown sugar, two tablespoons butter, one 
 large cup milk, three tablespoons flour, three tablespoons 
 water, a little salt. Mix together and cook until thick. 
 Then add the beaten yolks of two eggs. Flavor with 
 vanilla. Fill a crust that has been baked. Beat whites of 
 eggs, add a little sugar, spread on top, and brown in oven. 
 
 Mrs. L. S. Berry. 
 
 FILLING FOR LEMON PIE 
 
 No. 1 
 
 Add to three beaten yolks one teacup sugar, grated 
 rind of one lemon, one cup milk, one heaping tablespoon 
 cornstarch, pinch salt, one teaspoon butler, cook until 
 a custard. Just before removing from fire add juice of 
 one large and one small lemon. Fill baked crust. Make 
 meringue of three whites and sugar, spread over pie and 
 finish in oven. 
 
 Miss Elizabeth E. Chiurch. 
 
 LEMON PIE 
 
 No. 2 
 
 Grate one lemon not too close, beat well yolks of two 
 eggs, one even cup sugar mixed with two tablespoons 
 flour, butter size of an egg, juice of one lemon; add one 
 and one-half cups boiling water. Let all boil a few
 
 PUDDINGS AND PASTRY 135 
 
 minutes. Line pie tin with pastry ; bake. When done put 
 in filling and cover with a meringue made of the whites 
 of tAvo eggs beaten stiff with two teaspoons sugar. Put in 
 oven and brown. 
 
 Mrs. W. M. Thomas. 
 
 LEMON PIE 
 
 No. 3 
 
 Cream the yolks of three eggs with one scant cup 
 sugar, add the grated rind of one lemon and juice of onef 
 and one-half lemons, and last one cup of sweet milk in 
 which one medium heaping tablespoon cornstarch is dis- 
 solved. 
 
 Mrs. Charles J. Tonk. 
 
 MINCE MEAT 
 
 Xo. 1 
 
 Boil about one pound of beef until tender. One and 
 one-half cups chopped beef, two cups raisins, one cup 
 currants, one and one-half cups brown sugar, one and one- 
 half cups granulated sugar, five cups chopped apples, two 
 teaspoons cinnamon, one-half teaspoon mace, one-half tea- 
 spoon powdered cloves, one-half cup sliced citron, one- 
 half cup brandy, one cup boiled cider, one cup chopped 
 suet, one teaspoon salt. Mix in order given, cook for ten 
 minutes, stirring constantly. Put in glass jars, adding 
 just before doing so, one ounce Sherry wine. Let stand 
 a few days before using so that it will become well- 
 flavored. 
 
 Mrs. Lester L. Jones. 
 
 MINCE MEAT 
 
 No. 2 
 
 Boil until tender three pounds lean beef. Cool and cut 
 in dice. One pound chopped suet, three pounds diced ap-
 
 136 PUDDINGS AND PASTRY 
 
 pies, one pound sugar, one-half pint molasses, one 
 pound seeded raisins, one-half pound currants, grated 
 rind of one lemon, one and one-half ounces cinnamon, one- 
 half ounce cloves, one grated nutmeg, one-half pint brandy 
 and enough boiled cider to moisten. 
 
 Mrs. Charles J. Tonk. 
 MINCE MEAT 
 
 No. 3 
 
 Two bowls ground beef, one bowl suet, two bowls ap- 
 ples, chopped, one bowl currants, two bowls raisins, three 
 bowls sugar, one bowl molasses, one bowl vinegar, one 
 bowl boiled cider, one nutmeg, grated, three tablespoons 
 cinnamon, two tablespoons cloves, one tablespoon allspice, 
 three tablespoons salt. Any bowl can be used, using spice 
 to taste. 
 
 Mrs. Frank W. Werner. • 
 
 MINCE MEAT 
 
 No. 4 
 
 Two pounds chopped meat, cooked, one pound chopped 
 suet, four pounds raisins, four pounds apples, one-half 
 pound citron, eight oranges, one teaspoon allspice and 
 cloves, one nutmeg,. two pounds brown sugar, vinegar to 
 taste. Mix well and cook until it boils. Excellent. 
 
 Mrs. Martin Madson. 
 
 MOCK MINCE MEAT 
 
 Wash one-half peck green tomatoes, sprinkle with two 
 tablespoons salt, and let stand two hours. Drain and 
 rinse. Cover with cold water and let boil two hours. 
 Then add two pounds seeded raisins, two pounds brown
 
 PUDDINGS AND PASTRY 137 
 
 sugar, one-half pound suet chopped fine, one pint boiled 
 cider, one teaspoon each of cinnamon, cloves and nutmeg. 
 
 Mrs. Frank W. Werner. 
 
 PRUNE PIE 
 
 One pound prunes, cooked and strained, two eggs, well 
 beaten, one-half cup cream, sugar to taste. Beat eggs 
 separately, stir cream in yolks, add sugar and prunes, 
 then beaten whites, juice of lemon or pineapple if de- 
 sired. 
 
 Mrs. Frank W. Werner. 
 
 PUMPKIN PIE 
 
 No. 1 
 
 One-half can pumpkin, or its equivalent in freshly 
 cooked, two eggs, one large teaspoon constarch, one table- 
 spoon melted butter, three-quarters cup sugar, one pint 
 milk, one teaspoon cinnamon, several gratings nutmeg, 
 three tablespoons brandy. Beat whites of eggs and add 
 last. Dissolve cornstarch in milk. 
 
 Mrs. E. M. Landis. 
 
 FILLING FOR PUMPKIN PIE 
 
 No. 2 
 
 For two pies: Three eggs, one and one-quarter cups 
 sugar, one cup pumpkin (teacup for measuring these two 
 ingredients), nutmeg and cinnamon about one-third tea- 
 spoon each, one large teaspoon salt, one bottle cream, 
 and enough milk to make three large cups, with the cream. 
 
 Miss Elizabeth E. Church. 
 
 PUMPKIN PIE 
 
 No. 3 
 
 One cup canned pumpkin, one cup cream and milk, 
 two eggs well beaten, one-half cup sugar, one teaspoon
 
 138 PUDDINGS AND PASTRY 
 
 butter, one teaspoon cinnamon, one-quarter teaspoon each 
 of salt, ginger and mace. Mix pumpkin with cream and 
 milk, add eggs, sugar and spices. 
 
 Mrs. B. H. Clark. 
 
 PUMPKIN PIE 
 
 No. 4 
 
 One and one-half cups canned pumpkin, two eggs well 
 beaten, one-half cup milk, one-half cup sugar, one large 
 tablespoon flour, one teaspoon cinnamon, one teaspoon 
 allspice, one-half teaspoon ginger, pinch each of salt and 
 soda. Bake in medium oven one-half hour. 
 
 Mrs. Frank W. Werner. 
 
 SOUR CREAM PIE 
 
 Line pie plate with good rich pie crust. 
 
 Filling : Three yolks of eggs, one cup sugar, one tea- 
 spoon cinnamon, one-half teaspoon cloves, one-half cup 
 raisins, one cup sour cream. Bake in crust thirty minutes, 
 use whites for meringue. 
 
 Mrs. Lewis B. Sinclair. 
 
 STRAWBERRY SHORT CAKE 
 
 One cup flour, one tablespoon lard, one tablespoon 
 sugar, one heaping teaspoon Rumford baking powder, 
 one-half teaspoon salt. Mash three-quarters quart straw- 
 berries slightly and add sugar to taste. When cake is 
 baked, split and butter. Add one-quarter quart whole 
 berries to mashed ones, and fill between the split cake and 
 on top. 
 
 Mrs. Alexander McLean.
 
 ICES AND DESSERTS 
 
 ANGEL PARFAIT 
 
 Boil together without stirring one-half cup each sugar 
 and water till it spins a thread. Meanwhile beat until 
 stiff and dry the whites of three eggs, add slowly to them 
 the syrup after it has been taken from the fire about half 
 a minute. Beat well and flavor with vanilla or any pre- 
 ferred flavoring. When cold stir in gently a pint of cream 
 which has been whipped very stiff. Put into a mold and 
 pack in ice and salt for about four hours. Candied fruits 
 and nuts may be added to this before freezing if desired. 
 
 Mrs. George Campbell. 
 
 BANANA ICE CREAM 
 
 One quart cream, four bananas, one and one-third 
 tablespoons lemon juice, one cup sugar, a little salt, a few 
 drops of vanilla flavoring. 
 
 Miss Elizabeth E. Church. 
 
 CHOCOLATE PARFAIT 
 
 One cup granulated sugar, one-quarter cup water, two 
 ounces bitter chocolate, yolks of four eggs, one pint whip- 
 ping cream, vanilla to flavor. Boil sugar and water to a 
 thick syrup, and pour in a thin stream over the chocolate, 
 which should have been jnelted over hot water. Mix 
 thoroughly and gradually to the well beaten egg yolks. 
 Place over fire in double boiler and cook until mixture
 
 ICES AND DESSERTS 141 
 
 thickens, stirring constantly. Take from fire, continue 
 beating till cool and light, and then flavor. When quite 
 cold add cream whipped very stiff. Put in mold and pack 
 in ice and salt for four hours. Baking powder cans make 
 good molds for this purpose. Grease the edge of the 
 opening with lard (not butter on account of the salt) and 
 put one or two layers of paraffin paper over the top before 
 putting the cover on the mold. This is to keep the salt 
 water out of the cream while it is packed. 
 
 Mrs. George Campbell. 
 
 CHRISTMAS ICE CREAM 
 
 One quart of whipped cream, three-quarters pound of 
 small red cinnamon candies. Barely cover the candies 
 with water, and let stand over night, then run them 
 through a meat chopper. Add this to the whipped cream 
 and freeze. 
 
 Mrs. W. M. Hopkins. 
 
 GINGER SHERBET 
 
 Soak small piece of dried ginger root over night in cold 
 water. In the morning put over the fire with two cups 
 water, and boil for fifteen minutes. There should be about 
 a cup and a half of liquid. Remove ginger, and add the 
 strained juice of two lemons, and a syrup made from 
 boiling two cups sugar and two cups water together for 
 ten minutes. Turn into the freezer, pack, and allow to 
 stand for an hour or more. Then open, and beat in the 
 stiffly beaten whites of two eggs. Mix thoroughly, and 
 pack again to ripen. 
 
 Mrs. S. D. Snow.
 
 142 ICES AND DESSERTS 
 
 GRAPE ICE 
 
 One pint milk, one and one-half cups sugar ,one cup 
 grape juice, one teaspoon lemon juice. 
 
 Mrs. William G. Cook. 
 
 FAVORITE LEMON SHERBET 
 
 Wash and then squeeze the juice of six lemons into a 
 bowl, and steep in it the rind of an orange and of the 
 lemons for an hour. Strain the mixture, add a pint of 
 sugar and a pint of water. Stir until sugar is dissolved. 
 Freeze in the usual way. Before the mixture is quite stiff 
 remove the dasher and pour in a cup of rich cream. Stir 
 rapidly for a few minutes, but do not churn w^ith the 
 dasher again. Pack, and let stand until ready to serve. 
 
 Mrs. George Campbell. 
 
 LEMON ICE 
 
 (Serves Four People) 
 
 One and one-half cups sugar, one cup heavy cream, one 
 cup milk; put into freezer together. When it begins to 
 freeze add juice of two lemons. 
 
 Miss Elizabeth E. Church. 
 
 MAPLE MOUSSE 
 
 One cup maple syrup, one pint cream, beat separately 
 till stiff. Piit together in mold. Pack in salt and ice for 
 four hours. 
 
 Miss Elizabeth E. Church. 
 
 MAPLE PARFAIT 
 
 Three-quarters cup maple syrup, yolks four eggs, one 
 pint whipped cream. Cook syrup and yolks in double
 
 ICES AND DESSERTS 143 
 
 boiler until thick. Stir. Cool. Add cream. Pack in 
 freezer for four or six hours. 
 
 Mrs. William G. Cook. 
 
 MINT SHERBET 
 
 No. 1 
 
 One cup freshly chopped mint leaves. Pour over them 
 two cups boiling water and stand to steep, covered, till cold. 
 Make a syrup of two cups sugar and two cups water, boiled 
 together for ten minutes; strain liquid from mint leaves * 
 and add. Then proceed as directed for ginger sherbet. 
 A few spoonfuls of creme de menthe is a great addition to 
 this sherbet — not too much, or it will not freeze. Color a 
 delicate green with candy coloring. 
 
 Mrs. S. D. Snow. 
 
 MINT SHERBET 
 
 No. 2 
 
 One bunch mint. Shred and squeeze over it juice of 
 two lemons. Let stand fifteen minutes in a covered dish. 
 Cook two cups sugar, one pint water till it threads. When 
 cold add one cup orange juice and the lemon juice, which 
 has been squeezed from the mint. Freeze. When half 
 frozen add small pieces fresh mint and beaten whites of 
 two eggs. Especially good to serve with lamb or chicken 
 course. 
 
 Miss Elizabeth E. Church. 
 
 PINEAPPLE MOUSSE 
 
 One tablespoon granulated gelatine, one-quarter cup 
 cold w^ater, one cup juice from canned pineapple, two 
 tablespoons lemon juice, one cup sugar, one quart whipping 
 cream. Dissolve gelatine in cold water, heat pineapple 
 juice, lemon juice and sugar, add gelatine while hot, strain
 
 144 ICES AND DESSERTS 
 
 and cool. When beginning to thicken fold in cream, which 
 has been whipped stiff. Put in mold and pack in salt and 
 ice for three or four hours. This amount will serve fifteen 
 people. 
 
 Miss Elizabeth E. Church. 
 
 CHOCOLATE SAUCE FOR ICE CREAM 
 
 One square chocolate, melted in double boiler. Add 
 .one-half cup milk, one-half cup sugar, one tablespoon but- 
 ter, level teaspoon vanilla, pinch of salt. Serve hot. 
 
 Mrs. J. M. Coen. 
 
 AMBROSIA 
 
 Bananas, oranges, grated cocoanut, granulated sugar. 
 Mix ingredients according to taste and let stand in cold 
 place before serving. 
 
 Miss Allie F. Armstrong. 
 
 EASY APPLE SAUCE 
 
 Wash apples. Cut in thin slices, cutting out the blossom 
 end and any imperfect places; do not core or peel. Put 
 enough water in bottom of saucepan to prevent them from 
 burning, and simmer, covered, till soft. Put through a 
 puree sieve or ' ' tammy, ' ' add sugar to sweeten, grate nut- 
 meg over the top, and serve ice-cold with whipped cream or 
 without. 
 
 Mrs. S. D. Snow. 
 
 BISHOP WHIPPLE 
 
 Four eggs, one cup chopped dates, one cup chopped 
 nuts, one-half cup sugar, one-half cup flour, one teaspoon
 
 ICES AND DESSERTS 145 
 
 baking powder. Bake in flat pan, break up, sprinkle with, 
 sugar and serve with plain cream. 
 
 Mrs. Herbert Waldemar Snow. 
 
 STUFFED CANTALOUPE 
 
 Have melons thoroughly chilled. Cut in halves, cross- 
 wise. Whip one pint cream stiff, sweeten to taste and flavor 
 with ground ginger. Add chopped Maraschino cherries and 
 marshmallows cut into bits. Heap in melon. This makes 
 nice first course for dinner. 
 
 Mrs. Herbert Waldemar Snow. 
 
 NUT CREAM 
 
 One pint cream, one-half cup milk, two tablespoons 
 granulated gelatin^, one cup chopped walnuts, one-half cup 
 sugar, vanilla. Soak gelatine in milk -one hour, then set 
 in hot water over flame until melted ; strain. Whip cream, 
 reserving one cup after whipping. Whip the gelatine into 
 whipped cream, add sugar, nuts, vanilla and beaten white 
 of one egg. Garnish with cream and chopped nuts. 
 
 Mrs. Charles J. Tonk. 
 
 ORANGE CREAM 
 
 One tablespoon Knox gelatine, two tablespoons cold 
 water, juice and rind of one orange, three-quarters cup 
 sugar, one-half cup boiling water, one bottle whipping 
 cream, small pinch of soda. Soak gelatine in cold water, 
 add rind, juice, sugar and boiling water. Strain. When 
 cold and beginning to thicken add to whipped cream. 
 Serve in glasses. 
 
 Mrs. John R. Hollister.
 
 146 ICES AND DESSERTS 
 
 PINEAPPLE CREAM 
 
 No. 1 
 
 Soak one and one-half tablespoons granulated gelatine 
 in one-hajf cup water. Heat one can chopped pineapple, 
 add the gelatine, stir until dissolved. When cold and 
 slightly thickened add one bottle whipped cream and the 
 stiffly beaten whites of three eggs. Mold and chill. 
 
 Mrs. Charles J. Tonk. 
 
 PINEAPPLE CREAM 
 
 No. 2 
 
 One cup chopped pineapple, one-half cup chopped wal- 
 nuts, one-half cup marshmallows, soaked in one cup orange 
 juice, one cup whipped cream. 
 
 Mrs. E. B. Whitfield. 
 
 FINE SPANISH CREAM 
 
 One quart milk, one-hajf box Cox ' gelatine, one cup 
 granulated sugar. Scald fifteen minutes, or until dis- 
 solved, in double boiler. Yolks of four eggs, well beaten, 
 to be stirred in next, and cooked about five minutes until 
 the mixture begins to thicken. Take from fire, pour into 
 bowl, add beaten whites of the eggs, mix well, add one tea- 
 spoon vanilla and one cup Sherry wine. Can be molded 
 to suit. Set on ice. Best when made the day before wanted. 
 
 Mrs. E. M. Landis. 
 
 STRAWBERRY BAVARIAN CREAM 
 
 One quart strawberries, one pint whipping cream, , one 
 large cup sugar, one-half cup boiling water, one-half cup 
 cold water, one-half package gelatine. Soak gelatine in 
 cold water. Mash berries and sugar together, let stand
 
 ICES AND DESSERTS 147 
 
 one hour, then strain juice from the berries, pressing 
 through as much of the pulp as is possible without the 
 seeds. Dissolve gelatine in the hot water and then strain 
 into the juice. Set basin in pan of ice water, and when 
 mixture begins to thicken whip the cream to a stiff froth, 
 and add. Beat until thoroughly mixed ajid thick enough 
 not to separate and put in mold to harden. Serve with 
 plain or whipped cream. 
 
 Mrs. George Campbell. 
 
 CUP CUSTARD 
 
 Two eggs, one-quarter cup granulated sugar, one pint 
 milk, grated nutmeg. Beat eggs light, add other ingredi- 
 ents and stir until sugar is dissolved. Pour into cups and 
 stand in pan of boiling water, then put the pan in the oven 
 and bake until custards are set firm in. the center — ^not 
 longer, or they will become watery. If directions are fol- 
 lowed, they are firm and free from water. Set aside to 
 cool and serve in cups. 
 
 Caramel syrup may be served with the custard: Melt 
 granulated sugar in frying pan, stirring constantly to avoid 
 burning. Add gradually one cup boiling water, and sim- 
 mer ten minutes. It will become lumpy on adding the 
 water, but keep on stirring. 
 
 Miss Allie F. Armstrong. 
 
 DAINTY DESSERT 
 
 One-half pint cream, whipped stiff, one pound almond 
 macaroons, ground to powder, one-half cup pulverized 
 sugar, one-half pound marshmallows, cut into dice. Set 
 to cool and serve with cherry on top. 
 
 Mrs. Joseph' Frank.
 
 148 ICES AND DESSERTS 
 
 DATE SOUFFLE 
 
 Three eggs beaten very light, one cup sugar, one cup 
 dates, each cut in fine pieces, one cup English walnuts, 
 chopped, one tablespoon milk, two tablespoons flour, one 
 teaspoon baking powder. Bake in sheet pan in slow oven 
 thirty minutes. Serve cold with whipped cream. This 
 serves six. 
 
 Mrs. Lewis B. Sinclair. 
 
 DELICATE PUDDING 
 
 One pint cream, one-third cup sugar, one dozen maca- 
 aroons, six English walnuts, one teaspoon vanilla. Whip 
 the cream very stiff, crush the macaroons, chop nuts fine. 
 Mix all ingredients together. Serve very cold in sherbet 
 glasses. 
 
 Mrs. Charles J. Tonk. 
 
 EASTER DESSERT 
 
 This makes a pretty dish at a children's party. It rep- 
 resents a nest, filled with eggs. Soak one-half box gelatine 
 in one-half cup water. Scald two cups milk, add gelatine, 
 with two tablespoons sugar and one teaspoon vanilla. Al- 
 low to thicken slightly, then whip in one cup of stiffly beaten 
 cream. Prick a hole in the large end of each of six eggs, 
 let the whites run out into a bowl, then the yolks can easily 
 be drained into another bowl. These can be used for cake 
 and salad dressing. Wash egg shells in cold water and 
 drain, set them upright in anything that w411 hold them 
 level, pour in the slightly stiffened mixture by means of 
 an oiled paper funnel, and set in a cold place. Soak one- 
 quarter box of gelatine in one-quarter cup water, add half 
 a cup of boiling water, one-half cup sugar, the juice of a 
 lemon and one cup orange juice. (Before squeezing oranges 
 wash skins and peel off thin outside skin, to be used for
 
 ICES AND DESSERTS 149 
 
 straws for the nest.) Strain the orange gelatine into a 
 round or oval glass dish, invert a large cup or bowl in the 
 center, set in cold place. When ready to serve, break egg 
 shells carefully, take cup from center of jelly, lay in the 
 eggs, scatter candied orange straws and flecks of whipped 
 cream, to represent feathers. For colored Easter eggs, use 
 pink coloring, or chocolate, or orange, by stirring into the 
 hot blanc-mange the grated rind of one or two oranges. 
 
 Mrs. S. D. Snow. 
 
 FARINA DESSERT 
 
 Separate the yolks and whites of four eggs. Cream the 
 yolks with one cup of sugar for one-half hour, add the 
 grated rind of one lemon and the well beaten whites, one 
 scant cup of farina. Bake slowly. When served, cover 
 with small dice of pineapple. Whipped cream. 
 
 Mrs. Charles J. Tonk. 
 
 FIG-APPLE JELLY 
 
 Five apples, core and slice, add one and one-half cups 
 water. Chop six figs, add to apples and cook, covered, for 
 five minutes. Add one and one-half cups sugar, cook until 
 apples are soft. Stir in two tablespoons gelatine, which 
 has been soaked five minutes in one cup of water. Serve 
 with whipped cream. 
 
 Mrs. E. B. Whitfield. 
 
 FLOATING ISLAND 
 
 Two eggs, one pint milk, two tablespoons sugar, one 
 teaspoon vanilla. Separate yolks from whites ; put milk on 
 fire in double boiler, whip whites to a dry froth with a. few 
 grains of salt, and about a teaspoon of the sugar. When
 
 150 ICES AND DESSERTS 
 
 milk is scalding, lay on top, by tablespoonsful, the stiffly 
 beaten whites, and allow to poach for several minutes. Take 
 out, and put in glass serving dish, draining the milk back 
 into the boiler. Beat the yolks with the remainder of the 
 sugar, in a pint bowl, and pour over them, stirring con- 
 stantly, the boiling milk. Put back in the boiler and cook 
 to a custard. When cool, add flavoring, and pour around 
 the poached whites. Chill before serving. Bits of candied 
 cherries can be strewed over the whites, but it is very 
 good without. 
 
 Mrs. S. D. Snow. 
 
 APPLE FLUFF 
 
 One nice apple, grated, one egg, two tablespoons sugar. 
 Beat the white of the egg to a stiff froth in a large bowl, 
 add gradually the sugar, and a pinch of salt, then the 
 grated apple, which must not have been allowed to turn 
 dark by standing. Beat until stiff. Make a custard of the 
 yolk of the egg, one and one-half cups milk, and one table- 
 spoon sugar. Flavor with vanilla.. Serve very cold. When 
 ready to serve, pour around the whip. 
 
 Mrs. S. D. Snow. 
 
 STRAWBERRY FLUFF 
 
 One cup strawberries, one cup sugar, and the white of 
 one egg. Crush strawberries, add sugar and egg. Beat 
 until stiff with a Dover egg beater. 
 
 Miss Josephine Van Meenen. 
 
 FRUIT TAPIOCA 
 
 One cup tapioca, add oixe pint cold water, let stand on 
 fire till cooked clear and soft, add one-half pint boiling
 
 ICES AND DESSERTS 151 
 
 water, a pinch of salt and sweeten to tajste. When cool add 
 one quart of strawberries. Serve with whipped cream. 
 
 Mrs. Martin Madson. 
 
 HOT DAY DESSERT 
 
 One-half can pineapple, cut small. Mix together with 
 one small box marshmallows, sweeten to taste. Before 
 serving, add one bottle cream, whipped. If liked, cherries 
 may be added. 
 
 Mrs. E. M. Landis. 
 
 MARSHMALLOW ORANGE DESSERT 
 
 Cut contents of one ten cent package Angelus marsh- 
 mallows in quarters, or smaller, with scissors. Soak in juice 
 of four ora:iiges two hours. Serv^e in sherbet glasses with 
 whipped cream on top. 
 
 Miss Elizabeth E. Church. 
 
 BAKED PEARS 
 
 Take six good sized ripe pears, wash, cut in halves, cut 
 out cores. Fill the hollow with butter. Put one-half cup 
 water in a shallow baking pan, a few small pieces of butter, 
 and the pears. Cover with one cup snigar. Dust very light- 
 ly with cinnamon. Bake slowly until tender, about one 
 hour. 
 
 Mrs. Charles J. Tonk. 
 
 PRUNE GELATINE ^^ 
 
 Cook till tender in very little water, one dozen large 
 prunes. Rub through a sieve, and add to one pint of lemon 
 gelatine just as it starts to congeal. Put in a mold, serve 
 with whipped cream. 
 
 Mrs. Charles J. Tonk.
 
 152 ICES AND DESSERTS 
 
 MRS. HELEN C. PEIRCE'S RICE DESSERT 
 
 One-quarter cup rice, one cup milk, one-quarter cup 
 water, white of one egg, one-quarter package gelatine, two 
 tablespoons sugar, one cup cream, flavoring. Boil rice in 
 the milk about one and one-half hours. Dissolve gelatine 
 in the one-quarter cup water, add to the rice while hot, 
 then the sugar. Whip the cream and add when rice is cool, 
 also the well beaten white of the egg. Flavor with vanilla. 
 Maraschino, or any preferred flavoring. Serve with cream 
 or with fresh strawberries. 
 
 Mrs. L. S. Berry. 
 
 RUSSIAN LOAF 
 
 Sunshine cake, bake in loaf, split in two, and fill with 
 custard made with pint of milk, four eggs and sugar. When 
 cool, add one-half pint whipped cream. Put between and 
 on top, sprinkle with candied cherries and nuts. 
 
 Mrs. Adam Schneider. 
 
 ALMOND PUDDING 
 
 Three-quarters cup sugar, yolks four eggs, one-quarter 
 cup water, two ounces of almond paste, six lady fingers, 
 one and one-half cups cream. Boil the sugar and water 
 to a thick syrup and cool. Rub the paste to a smooth batter 
 with one-half cup cream, adding the cream gradually ; then 
 the well beaten yolks of eggs and the cooled syrup. Cook 
 in «., double boiler to a creamy consistency, stirring con- 
 stantly. Beat until cold, add vanilla. Whip the remain- 
 ing cup of cream very stiff. Fold in gently six grated lady 
 fingers and the cooked mixture. Put to chill for four 
 hours. 
 
 Mrs. Charles J. Tonk.
 
 ICES AND DESSERTS 153 
 
 ORANGE PUDDING 
 
 One cup orange juice, one pint whipped cream, two tea- 
 spoons Knox gelatine dissolved in two tablespoons cold 
 water, one cup granulated sugar. To cook: Put orange 
 juice, gelatine and sugar over fire ajid stir until it is melt- 
 ed. Let stand two or three minutes or until cold. Whip 
 cream stiff, stir all together and put in mold. Serve with 
 following sauce: Two cups orange juice, one cup granu- 
 lated sugar, one cup cold water, yolks of two eggs, two tea- 
 spoons cornstarch. This will serve twelve. 
 
 . Mrs. Harvey Grace. 
 
 SCHAUM TORTE 
 
 Whites of three eggs beaten very stiff, one cup granu- 
 lated sugar beaten into eggs, one tablespoon vinegar. Bake 
 in square tins or gem pans as individual cakes. Fill with 
 fruit and whipped cream. Bake in very slow oven forty 
 minutes. 
 
 Mrs. Adam Schneider. 
 
 SHREDDED WHEAT BISCUIT WITH FRUIT 
 
 One ripe banana mashed to a pulp and mixed with a few 
 chopped dates. Crumble half a shredded wheat biscuit in 
 a bowl and spread fruit mixture over it, then lay top of 
 biscuit on the fruit. Pour over it rich cream. 
 
 Mrs. E. T. Cooke. 
 
 STRAWBERRY SPONGE 
 
 One quart strawberries, one-half package gelatine, one 
 and one-half cups water, one cup sugar, juice of one lemon, 
 whites of four eggs. Soak gelatine in one-half cup coM
 
 154 ICES AND DESSERTS 
 
 water, mash berries and add one-half cup sugar. Boil the 
 other half cup sugar and one cup water gently for 
 twenty minutes. Strain the berries through a sieve. Pour 
 boiling syrup on gelatine and when dissolved, strain the 
 mixture into the juice. Set basin into a pan of ice water 
 and when it begins to thicken, beat the egg whites very stiff 
 and then beat together until the mixture is too thick to. 
 separate. Pour into a mold. Serve with sugar and cream. 
 
 Mrs. George Campbell.
 
 JELLIES AND PICKLES 
 
 TO CAN BERRIES, PLUMS, PEACHES 
 
 Fill sterilized cans with washed fruit. Make a syrup 
 in proportion of one cup sugar to one quart fruit. Pour 
 boiling syrup over fruit. Put rubbers on cans and seal 
 tightly. Place cans in container with tight cover. Pour 
 boiling water over jars till they are immersed, cover con- 
 tainer and let stand until cold. Preserves color and keeps 
 fruit whole. 
 
 Mrs. Walter Fox. 
 
 CANNED PLUMS 
 
 One square box plums, ten cups water, ^ve cups granu- 
 lated sugar. Boil water and sugar together, skim occasion- 
 ally. When clear and somewhat syrup-like, put in washed 
 plums and cook for a few minutes until tender. Seal while 
 hot. One square box of plums makes three quarts when 
 cooked. Either the blue or red plums are nice for sauce. 
 There is very little work to canning plums. 
 
 Mrs. William A. Olson. 
 
 CONSERVE 
 
 Five pounds fruit (currants, plums or gooseberries), 
 five pounds sugar, two pounds raisins, juice of five oranges, 
 rinds of three (chop, boil up three times, changing w^ater 
 each time). Boil all together until thick. 
 
 ' Mrs. William G. Cook.
 
 JELLIES AND PICKLES 157 
 
 APRICOT AND PINEAPPLE CONSERVE 
 
 One dozen fresh apricots, one medium sized pineapple. 
 Equal amount of sugar. Cook pineapple with very little 
 water. Add sugar and stoned apricots. Cook until soft. 
 Very good. 
 
 Mrs. E. B. Whitfield. 
 
 CRANBERRY CONSERVE 
 
 Four peeled apples, three quarts cranberries, two 
 pounds raisins. Boil together until tender, then add grated 
 rind and juice of four oranges and six pounds sugar. Cook 
 until thick. 
 
 Miss Van Meenen. 
 
 GRAPE CONSERVE 
 
 One basket of grapes ( about seven pounds), one pound 
 walnuts, two pounds raisins, three pounds sugar. Pulp 
 grapes and cook till seeds are easily removed. Put through 
 sieve. Add raisins, walnuts and sugar, and cook for ten 
 minutes. 
 
 Miss Van Meenen. 
 
 PEACH AND TOMATO CONSERVE 
 
 Prepare peaches and tomatoes. Weigh one-half as many 
 pounds of tomatoes as you have peaches. Add one-hajf the 
 weight of sugar as the combined fruits. Slice thin two 
 lemons to each five pounds, a few pieces ginger root, cloves, 
 stick cinnamon. Tie cloves in a bag and remove before 
 bottling. Cook about four hours, stirring constantly. 
 
 Mrs. Charles J. Tonk.
 
 158 JELLIES AND PICKLES 
 
 PLUM CONSERVE 
 
 No. 1 
 
 One basket large blue plums, two lemons, two oranges 
 (put two latter through grinder), two pounds dark seedless 
 raisins (not seeded raisins), four pounds sugar. Watch 
 carefully till sugar dissolves. Boil one hour. I put this in 
 glasses. 
 
 Mrs. Dean S. Conger. 
 
 PLUM CONSERVE 
 
 No. 2 
 
 Three pounds blue sweet plums, three pounds granu- 
 lated sugar, one pound seeded raisins, one-quarter pound 
 English walnuts, two oranges. Pit the plums, chop the 
 oranges and walnuts. Cook all together for one hour or 
 until thick and then seal. 
 
 Miss Van Meenen. 
 
 PLUM CONSERVE 
 
 No. 3 
 
 Weigh fruit, use equal amount of sugar. Add as much 
 water as sugar. Stir well, and add white of one egg, slight- 
 ly beaten. Stir all together and boil. When boiling, stir in 
 one gill cold water, then set off fire. Let stand five minutes, 
 skim, bring to boiling point, drop in plums, cook for one 
 hour. 
 
 Mrs. E. B. Whitfield. 
 
 RHUBARB CONSERVE 
 
 Four pounds rhubarb, four pounds sugar, one pound 
 layer figs, one pound seeded raisins, one pound English 
 walnuts, almonds or pecans. Cut figs and raisins fine and 
 put in bottom of kettle. Cut rhubarb in half-inch lengths
 
 JELLIES AND PICKLES 159 
 
 and put on with alternate layers of sugar. Cover, and let 
 stand until morning. Then add riuts, after putting them 
 through the coarsest knife of the meat chopper. Boil down 
 until thick as marmalade. 
 
 Miss Van Meenen. 
 
 APRICOT JAM 
 
 Wipe with coarse cloth, cut in small pieces, add sugar, 
 pound for pound. Put in earthen dish, stand over night, 
 boil until thick. 
 
 Mrs. William G. Cook. 
 
 HEAVENLY JAM 
 
 One quart cherries, one quart blackberries, one pint red 
 raspberries, one quart gooseberries. Measure sugar, cup for 
 cup, with fruit, aud cook till thick. 
 
 Miss Josephine Van Meenen. 
 
 FOUR FRUIT JAM 
 
 One quart cherries, one quart raspberries, one quart 
 gooseberries, one quart currants (juice only), four and 
 one-half pounds sugar. 
 
 Mrs. William G. Cook. 
 
 AMBROSIAL JELLY 
 
 Pare and core enough early apples to make six quarts 
 of juice. Cook and strain as for jelly. Measure sugar, cup 
 for cup, with juice. When it begins to thicken, stir in juice 
 and pulp of two oranges, two lemons, one pound seedless 
 raisins and one cup preserved cherries. 
 
 Miss Josephine Van Meenen.
 
 160 JELLIES AND PICKLES 
 
 CRANBERRY JELLY 
 
 One quart cranberries, one cup cold water, two cups 
 granulated sugar. Cook cranberries thoroughly and add 
 sugar last, boiling ten or fifteen minutes. Strain. 
 
 Miss Allie F. Armstrong. 
 
 MINT JELLY 
 
 A day or two before making this jelly, gather enough 
 fresh mint to fill without crowding, when stripped from 
 the stems, a quart fruit jar. Wash mint thoroughly, dry 
 on cloth to remove surplus moisture, strip from stems, and 
 put into jar. Heat one-half cup strong vinegar to boiling, 
 and pour over leaves. Seal jar, and set away in a, dark 
 place for a day or two. Use for the jelly one-half peck 
 apples, Maiden's Blush is a good variety. Make a stiff 
 apple jelly, using as much sugar as juice. While this is 
 cooking, strain the mint flavored vinegar through a cloth, 
 squeezing hard, and pour the vinegar into the boiling .ielly. 
 It should not be necessary to cook it much longer; boiling 
 injures the flavor. Have ready some green candy coloring, 
 color a delicate green. Remove from the fire and pour into 
 glasses, allow to set, and seal with paraffin as any other 
 jelly. Delicious with roast lamb, or any cold meats. 
 Serve very cold. 
 
 Mrs. S. D. Snow. 
 
 QUINCE AND CRANBERRY JELLY 
 
 Six quinces, two quarts cranberries. Boil quinces in 
 plenty of water until soft, add cranberries and boil until 
 soft. Let drip, and add as much sugar as juice. Cook 
 until it jells. 
 
 Mrs. E. B. Whitfield.
 
 JELLIES AND PICKLES 161 
 
 GRAPE FRUIT MARMALADE 
 
 One grape fruit, one orange, one lemon; slice all thin, 
 then in dice, using but one-half the skin of the grape fruit. 
 To each pint of fruit use two pints of water. Let stand 
 over night. In the morning boil slowly for ten minutes, 
 then let stand over night again. Take one pint of sugar 
 to one pint of fruit and liquid together, boil until thick. 
 Put in glasses. 
 
 Mrs. Charles J. Tonk. 
 
 ORANGE MARMALADE 
 
 Sour, thin skinned California oranges without dark 
 spots on skin, are best. One dozen oranges, five lemons. 
 Slice very thin, removing seeds and white core. Cover with 
 eight quarts cold water, and let stand twenty-four hours. 
 Cook one hour after boiling point is reached, skimming 
 often. Set aside for twenty-four hours. Measure one bowl 
 of sugar for each bowl of pulp, and cook one hour or more, 
 until of the consistency of jelly. Stir almost constantly to 
 keep from burning. Better cook in several kettles, or small 
 quantity ^t a time, as it will jelly much easier. This makes 
 about twenty-four jelly glasses. By straining, jelly can be 
 made. 
 
 Mrs. E. M. Landis. 
 
 PINEAPPLE AND APRICOT MARMALADE 
 
 Put pineapple through grinder, saving all the juice, 
 same quantity apricots, peeled and put through colander. 
 Not quite as much sugar as fruit. Cook until thick and 
 clear. Seal up in tumblers. Delicious. 
 
 Miss. Elizabeth E. Church.
 
 16A JELLIES AND PICKLES 
 
 GINGER PEARS 
 
 Six pounds pears, weighed after paring, coring, and 
 putting through food chopper. Six pounds sugar, one-half 
 pound candied ginger, also put through chopper. 
 
 Mrs. E. T. Cooke. 
 
 CITRON PRESERVE 
 
 Take green part of watermelon rind and soak over night 
 in water in which a small piece of alum has been dissolved. 
 Put this on to boil in the morning, and let it simmer until 
 the pieces begin to look transparent. Then weigh, and add 
 pound for pound of sugar, also the yellow rind and pulp of 
 one lemon and a large tablespoon of white ginger root. Let 
 this boil quite a long time, until the citron is clear and 
 thoroughly seasoned. 
 
 Mrs. Edward' H. Turner. 
 
 PRESERVED PEACHES, WITH MAPLE SYRUP 
 
 One-half bushel freestone peaches, peel and put in pre- 
 serving kettle. Put over them eight pounds granulated 
 sugar, allow to remain over night. In the morning add one 
 quart of water and one quart of maple syrup, cook slowly 
 for six hours, and can. 
 
 Mrs. George A. MacCorkle. 
 
 CHERRY PICKLE 
 
 Cover pitted cherries with cider vinegar, let stand over 
 night, drain from vinegar. Take one pound granulated 
 sugar to one of the drained cherries, alternating fruit and 
 sugar, mix thoroughly. Let stand in a cool place and stir
 
 JELLIES AND PICKLES 163 
 
 frequently. When sugar is dissolved and syrup is thick, 
 seal in glass jars. This keeps perfectly. Do not cook. 
 
 Mrs. Martin Madson. 
 
 CHILI SAUCE 
 
 (Fine) 
 
 Eighteen ripe firm tomatoes, five medium onions, five 
 nice red peppers. Chop all medium fine. Three table- 
 spoons salt, four cups vinegar, ten tablespoons white sugar. 
 Cook all together about one and one-half hours. Seal in 
 Mason jars. 
 
 Mrs. D. C. Prescott. 
 
 CHILI SAUCE WITHOUT SPICES 
 
 Fourteen ripe tomatoes, two onions, one cup sugar, 
 three red peppers, two and one-half cups vinegar, one tea- 
 spoon salt, two stalks celery. Onions and tomatoes cut in 
 large pieces. Boil three hours. 
 
 Miss Elizabeth E. Church. 
 
 PICCALILLI 
 
 One-quarter peck green tomatoes, eight large onions, 
 one large cabbage, twelve cucumbers. Chop fine and add 
 three dozen tiny white onions, and two dozen tiny pickles 
 ( these may be omitted) , pack in salt over night. In morn- 
 ing pour off the salt water, and soak in diluted vinegar a 
 day or two, then drain and add: One-half pint grated 
 horse radish, one-quarter pound white mustard seed, several 
 red peppers, one-quarter ounce celery seed, three table- 
 spoons black pepper, one fifteen-cent box Coleman's mus- 
 tard, one pound brown sugar. Mix spices and sugar with 
 three quarts cider vinegar and let boil. Add chopped in-
 
 164 JELLIES AND PICKLES 
 
 gredients and heat all together well. Seal air-tight. Glass 
 covered jars are best. 
 
 Mrs. John R. Holuster. 
 
 MUSTARD PICKLES 
 
 One quart large cucumbers, sliced, two quarts small 
 cucumber pickles, whole, one quart large onions, sliced, two 
 quarts small onions, whole, one large cauliflower, three 
 green peppers, three red peppers. Pour over this a hot 
 brine of one cup of salt to a gallon of boiling water. 
 
 Paste: One cup of flour, one-quarter of a pound of 
 Coleman's mustard, four cups sugar, one-half ounce of 
 tumeric, one-half gallon cider vinegar, one-half ounce 
 celery seed. Boil this ten minutes. Drain pickles, add 
 paste, boil all together ten minutes and seal in Mason jars. 
 
 JVIrs. Lewis B. Sinclair. 
 
 OLIVE OIL PICKLES 
 
 Four dozen pickles, sliced, three pints vinegar, three- 
 quarters Clip yellow^ mustard seeds, two and one-half table- 
 spoons celery seed, three-quarters cup sugar, three-quartei*s 
 cup salt, one and one-half cups best olive oil. Put pickles 
 in jar, cover ^vith mixture. No cooking. 
 
 Mrs. Louis Wittbold. . 
 
 SWEET WATERMELON PICKLE 
 
 Use only the white portion of the watermelon rind, re- 
 jecting both the green and pink parts. After the green 
 rind is peeled off, weigh the white part, and to each seven 
 pounds allow four pounds white sugar, a pint of vinegar, 
 two teaspoons allspice, two of cinnamon, one teaspoon 
 cloves, one teaspoon ginger, and half a teaspoon ground
 
 JELLIES AND PICKLES 165 
 
 mace. Mix all the spices together, divide them into four 
 parts, and tie each part into a piece of cheesecloth. Put 
 watermelon over fire in cold water, bring to the boiling 
 point and cook until it is transparent. Drain. Put sugar 
 and vinegar with all the spices into a porcelain lined kettle. 
 When boiling add the watermelon a little at a time. Cook 
 until it is dark, not more than five or ten minutes, then 
 put away in a stone jar. Next morning drain off all the 
 juice, heat to boiling point and pour over the watermelon 
 rind. Do this for nine consecutive mornings, the last morn- 
 ing heating the rind in the juice and boiling the juice down 
 till it will just cover the rind. 
 
 Mrs. George Campbell. 
 CORN RELISH 
 
 No. 1 
 
 One dozen ears corn, one good sized head cabbage, one- 
 half gallon vinegar, one cup brown sugar, three tablespoons 
 ground mustard, three tablespoons salt, three red or green 
 peppers. Cut corn from cobs, chop cabbage and peppers, 
 add sugar and salt, mix mustard with vinegar, boil till corn 
 is done. Seal in jars. 
 
 Mrs. Harry Olson. 
 
 CORN RELISH 
 
 No. 2 
 
 Twelve ears corn, boiled, four chopped green peppers, 
 two chopped red peppers, small head cabbage, two stalks 
 celerj^, one tablespoon celery salt, one cup sugar, three 
 pints vinegar, tAvo tablespoons salt, one-quarter pound 
 Coleman's mustard. Cut corn from cob, add rest of ingre- 
 dients. Boil twenty minutes. 
 
 Mrs. Bradley Buell.
 
 166 JELLIES AND PICKLES 
 
 PEPPER RELISH 
 
 One dozen green peppers, one dozen red peppers, one 
 dozen large onions, chopped medium fine. Pour boiling 
 water over peppers, let stand ten minutes, drain, mix with 
 the onions. Add two tablespoons salt, two and one-half 
 cups sugar, one quart cider vinegar. Boil for one hour. 
 Seal tight. 
 
 Mrs. Charles J. Tonk.
 
 LEFT-OVERS 
 
 BREAD GRIDDLE CAKES 
 
 One and one-half cups fine bread crumbs, one and one- 
 half cups scalded milk, two tablespoons butter, two eggs, 
 one-hajf cup flour, one-half teaspoon salt, three and one- 
 half teaspoons baking poAvder. Add milk and butter to 
 crumbs, soak until crumbs are soft; add eggs well beaten, 
 flour, salt and baking powder sifted. Cook as other griddle 
 cakes. 
 
 Mrs. Henry A. Obermann. 
 
 BREAD OMELET 
 
 This is easier to ma.ke than any other kind, and is de- 
 licious. Fill a cup with bread crumbs, and pour in milk 
 until it is full. When soft, put in pan, add four eggs, 
 which were beaten slightly. Beat all together with egg 
 beater until the whole mixture is smooth. Season with 
 salt and pepper and cook in the usual fashion. 
 
 Miss Allie F. Armstrong. 
 
 CHEESE STRAWS 
 
 These can be made from left-overs — dry American 
 cheese, and pie crust left over from making a pie. Grate 
 the cheese, and season rather highly with salt and a few 
 grains of cayenne. Roll the pie crust out thin, sprinkle 
 thickly with grated cheese, roll up like a jelly roll, pat flat 
 with the rolling pin, roll out again, sprinkle with more 
 cheese, and repeat until impossible to manipulate the dough.
 
 LEFT-OVERS 169 
 
 Roll out about a half inch thick, and cut with a silver knife 
 into strips about four inches long and one-half inch wide. 
 Lay these in pans, and bake in not too hot an oven, as they 
 burn easily. Serve with salad. 
 
 Mrs. S. D. Snow. 
 
 CHICKEN A LA KING 
 
 Marinate two cups of stewed chicken, cut in small pieces, 
 in French dressing for one hour, then drain. Cook two 
 tablespoons butter with a small green pepper and one-half 
 teaspoon grated onion. Rub two tablespoons flour smooth 
 into two tablespoons butter. Heat one cup milk and when 
 at boiling point add butter and flour, stirring until quite 
 smooth, then add beaten yolks of two eggs and three-fourths 
 cup cream, a few drops of lemon juice and a little of the 
 grated rind, salt to taste and a dash of paprika. Cook this 
 mixture in double boiler until quite thick, then add chicken 
 and one cup mushrooms. When all is quite hot pour into 
 baking dish, cover with bread crumbs and put under broiler 
 flame a few minutes to brown crumbs. Serve with triangles 
 of toast. 
 
 Mrs. Fred P. Pool. 
 
 cornt:d beef hash 
 
 To twice the quantity of corned beef add half the 
 amount each of potatoes and beets, all of Avhich have been 
 cooked and turned through the grinder. Add cold water 
 enough to moisten well and place in a skillet over a slow 
 fire, otir frequently to prevent a crust forming, since 
 beets become bitter when browned. Serve on hot platter. 
 
 Mrs. F. H. Gansbergen.
 
 170 LEFT-OVERS 
 
 CURRY 
 
 Put two tablespoons of butter or dripping in skillet or 
 frying pan. Add one small onion, cut up fine, one small 
 sour apple, cut up fine. Cook tender. Add one level tea- 
 spoon of curry powder, mix. Add one and one-half cups 
 water, stir till cooked smooth. If too thick, add more 
 water, season with salt. Then add a pint or less of chopped 
 meat, cook for five minutes. Serve in border of boiled rice. 
 
 Mrs. Louis J. Hotchkiss. 
 
 ESCALOPE ROYALE 
 
 Eight hard-boiled eggs, separate whites and yolks, one 
 pound of cold boiled ham, ground. Four soda crackers or 
 same amount of bread crumbs. Make a cream sauce of one 
 pint cream, one pint milk, little butter and flour to thicken. 
 Put in layers and bake one-half to three-quarters of an 
 hour. 
 
 Mrs. Frank W. Werner. 
 
 DISH TO UTILIZE LEFT-OVER FISH 
 
 Make sauce of two level tablespoons butter, two level 
 tablespoons flour, one-half cup cream, one-half cup milk, 
 season. Add one pint flaked fish, one yolk, beaten. Put 
 into buttered dish, or individual ones, crumbs on top. Bake 
 in dish of water one-half hour or longer. 
 
 Miss Elizabeth E. Church. 
 
 FISH EN COQUILLE 
 
 Pick up left-over of any cooked fish — whitefish is espe- 
 cially good. Make a thick cream sauce, put in fish and allow 
 to stand till cold. Fill the little coquille shells, which can 
 be bought in the hardware section of any store, cover with
 
 LEFT-OVERS 171 
 
 grated bread crumbs, season lightly, dot with butter and 
 brown under the gas in the broiler. Serve with this little 
 sweet cucumber pickles or piccalilli. 
 
 Mrs. S. D. Snow. 
 
 CREAMED HAM 
 
 Put one tablespoon butter and one tablespoon flour in 
 saucepan, blend over fire, then add one cup of milk. Season 
 slightly, add ham, cut in small pieces. Use more seasoning 
 if necessary. Serve with freshly boiled rice or hominy. 
 
 Mrs. Louis J. Hotchkiss. 
 
 HAM PATTIES 
 
 One cup fine chopped or gi'ound cooked ham, one-half 
 cup bread crumbs, one-quarter cup milk, one teaspoon 
 melted butter, salt and pepper to taste. Mix ham with 
 bread crumbs and seasonings, add melted butter, moisten 
 with milk. Half fill buttered gem pans or patty pans with 
 the mixture. Break one egg carefully on top of each, sprin- 
 kle with salt and pepper and cover with fine bread or 
 cracker crumbs. Bake about eight minutes in a brisk oven. 
 Serve at once. 
 
 Mrs. Louis J. Hotchkiss. 
 
 POTTED HAM 
 
 Nice scraps from a boiled or baked ham; there must be 
 no hard pieces. Chop all very fine, first through medium 
 knife of grinder, then through the finest. Rub to a paste, 
 and to each cupful add one-quarter teaspoon dry mustard 
 and a few grains of cayenne. If very dry, add melted but- 
 ter or ham fat. Press tightly into small earthen or porce-
 
 172 LEFT-OVERS 
 
 lain lined cups, set cups in pan of hot water, cover with a 
 thin layer of melted fat, then cover tightly, put in oven and 
 bake one hour. Allow to get cold, then cover tops with 
 paper. Use for sandwiches or sliced thin. This ^vill keep 
 well in a cool, dry place. Tongue or fish may be prepared 
 the same way. 
 
 Mrs. S. D. Snow. 
 
 HAM SOUFFLE 
 
 One cup cooked chopped ham, one cup white sauce, four 
 hard-boiled eggs. Chop whites and add to sauce. Add 
 chopped yolks to meat. Put all together in greased bread 
 tin. Sprinkle one cup of buttered bread crumbs on top. 
 Bake fifteen minutes. 
 
 Mrs. E. B. Whitfield. 
 
 BAKED HASH 
 
 Meat may be left from steak, pot roast, veal roast, veal 
 or mutton. To a pint of chopped meat add one-half the 
 quantity of moist bread crumbs, season with salt and pep- 
 per. To give different flavor onion may be used, or celery, 
 or sage. Put into casserole, add more milk and bake twenty 
 minutes or more. 
 
 Mrs. Louis J. Hotchkiss. 
 
 HASH 
 (But Don't Tell!) 
 
 Take finely ground cold hash, add a little chopped 
 parsley and a small amount of lemon juice. Form into 
 croquettes, dip in egg, then in cracker or bread crumbs. 
 Fry in hot lard and put on brown paper to absorb grease.
 
 LEFT-OVERS 173 
 
 Pour over them, when nicely arranged in dish, white 
 sauce, in which is sliced boiled eggs. 
 
 This is my own invention, so of course, I do not recom- 
 mend it. 
 
 Mrs. E. M. Landis. 
 
 LAMB TERRAPIN 
 
 Two cups cold lamb, diced, two tablespoons butter and 
 one of flour, cooked together; add one cup of stock and 
 one-half cup of cream. Noav add meat, one teaspoon 
 French mustard, one tablespoon Worcestershire sauce, two 
 hard-boiled eggs, cut in pieces, two tablespoons Sherry 
 wine. Season to taste. May be served in paltry shells, or 
 on toast. 
 
 Mrs. J. M. Coen. 
 
 MEAT CROQUETTES 
 
 No. 1 
 
 Season one cup chopped cold meat with salt, celery, 
 cayenne, lemon and onion juice. Moisten with following 
 sauce and cool. 
 
 Sauce : Melt one and one-half tablespoons butter, add 
 three tablespoons flour, add gradually one-half cup milk. 
 Season. Shape into balls and fry in hot fat. 
 
 Mrs. Frank W. Werner. 
 
 MEAT CROQUETTES 
 
 No. 2 
 
 One cup chopped cooked meat, three tablespoons butter, 
 one-half tablespoon salt, one-half cup cream, one-half cup 
 stock, one-half cup stale bread, one egg. Flavor to taste. 
 Mix ingredients and cook a minute. When cold mold, egg 
 and crumb, and fry in deep fat. 
 
 Miss Margaret Dawes.
 
 174 LEFT-OVERS 
 
 MEAT PIE 
 
 Meat may be left from steak, pot roast, veal roast, veal 
 or mutton. Cut meat in small pieces ; if there is gravy use 
 it, if not make a white sauce of a tablespoon butter, a table- 
 spoon flour, blended, and a cup of milk. Season sauce 
 well with salt ajid pepper. Add meat and cook a few mo- 
 ments so meat may flavor sauce. 
 
 Make a crust of a cup of flour, sifted with level tea- 
 spoon baking powder, level tablespoon lard and one-half 
 teaspoon salt, moisten to consistency of biscuit dough and 
 roll out to fit the casserole. Put meat and part of gravy in 
 casserole and dough over. Bake one-half hour. 
 
 Mrs. Louis J. Hotchkiss. 
 
 SOUR MEAT 
 
 Brown a heaping tablespoon of flour in a frying pan 
 over a not too hot fire, and stir into it enough soup stock 
 (or water) to make it of the consistency of a rather thick 
 cream sauce. Then add four tablespoons of good cider 
 vinegar, three tablespoons sugar, a wajnut of butter, salt 
 and pepper to taste, a tiny bit of bay-leaf, and a couple of 
 cloves. Cook in this sauce a finely minced onion. A«dd to 
 this sauce boiled beef, cut in slices, or meat balls ; bring to 
 a good boil and it is ready to serve. Any tender left-over 
 meats may be used. 
 
 Mrs. B. F. Bullard. 
 
 LEFT-OVER POTATOES 
 
 Cold baked potatoes are the most difficult to dispose of. 
 They are sometimes a little bitter near the skin. Peel them, 
 chop fine, put in bowl, and to each cupful of potatoes add 
 one teaspoon flour, salt and pepper to taste. Mix well and 
 put into saucepan with just enough milk to cover. Boil
 
 LEFT-OVERS 175 
 
 up, stirring constantly, and set aside till needed. Heat an 
 iron skillet, put in enough lard or drippings to cover the 
 bottom, turn in the potato mixture, spread it out thin, and 
 brown slowly. Fold over, as you would an omelet, and 
 serve. Cold creamed or scalloped potatoes can be used 
 the same way. 
 
 Mrs. S. D. Snow. 
 
 RISSOLES 
 
 Meat may be left from steak, pot roast, veal roast, 
 veal or mutton. When there is pie crust left, roll it out thin 
 and cut the size of a saucer. Make a plain hash of chopped 
 meat and seasoning, onion if desired, cool, and place a 
 good-sized tablespoonful on each round of pie crust. Fold 
 over like a turnover, press the edges lightly. Place in 
 baking pan and bake in quick oven fifteen minutes. Serve 
 with white sauce. 
 
 Mrs. Louis J. Hotchkiss. 
 
 CREAM OF CHICKEN SOUP 
 
 The bones of a boiled or roasted chicken. If there is 
 some meat or gravy which can be added, so much the better. 
 Cover bones with cold water, slice a medium sized onion and 
 a few stalks of celery, and simmer for two or three hours, 
 or longer. Strain off liquid, add an equal quantity of milk, 
 and to one quart of soup add, when boiling, a paste of one 
 teaspoon Penang curry powder, one teaspoon sajt, two tea- 
 spoons flour, stirred with three teaspoons butter, or chicken 
 fat. Boil for ten minutes, and serve with a spoonful of 
 whipped cream on top of each cup. Rice may be added. 
 
 Mrs. S. D. Snow.
 
 176 LEFT-OVERS 
 
 SOUP FROM LEFT-OVERS 
 
 It is always a problem to know how to dispose of the 
 small left-overs of meats and vegetables. Here is where 
 the puree sieve is worth its weight in gold and saves its 
 small cost many times over. It is a round wire sieve, with 
 handle and hooks, to fit over the pot, and is accompanied 
 by a metal masher to force the food through sieve. There 
 are numberless uses for this utensil. Save all good food, 
 no matter how small the quantity, for two or three days. 
 Then heat it, if possible, in the water in which some vege- 
 table has been boiled, w^hich you have saved for the pur- 
 pose; pass while hot through the sieve, reduce by boiling, 
 if necessary, add an equal amount of milk, thicken slightly 
 if a cream soup, season if necessary, and serve. Whipped 
 cream on top, with a sprinkle of chopped parsley, makes a 
 company dish. Do not be afraid of mixtures, and some- 
 times a little chopped onion improves the flavor, cooked 
 with other ingredients before straining. 
 
 Mrs. S. D. Snow. 
 
 MOCK TERRAPIN 
 
 One and one-half cups cold cooked chicken, or veal, cut 
 in dice. One cup white sauce. Yolks of two hard-boiled 
 eggs, finely chopped. Whites of two hard-boiled eggs, 
 chopped. Three tablespoons of Sherry wine. One-quarter 
 teaspoon salt. Few grains cayenne. Make the white sauce 
 of two tablespoons butter, two tablespoons flour, one cup 
 milk, one-quarter teaspoon salt. Melt butter, add flour, 
 stir till it bubbles, add milk, stir till cooked smooth. Add 
 chicken, yolks and whites of eggs, salt, cayenne. Cook two 
 minutes and add wine. (The wine is not necessary for a 
 good dish, but does give a fine flavor.) 
 
 Mrs. Louis J. Hotchkiss.
 
 LEFT-OVERS 177 
 
 TOASTED CHEESE FINGERS 
 
 Cut slices of bread one-half inch thick, cut off crust and 
 cut in strips. To one-half pound American cheese, grated, 
 add one egg, beat together, season with salt to taste, pile 
 on bread, add dash of paprika, and toast under broiler. 
 Serve hot. 
 
 Mrs. B. D. Warner. 
 
 TURBOT A LA CREME 
 
 Use what is left from the baked whitefish. Remove 
 bones. Make a sauce of a pint of milk, a few sprigs of 
 parsley and a slice of onion. Simmer until well flavored. 
 Thicken with flour, mixed thoroughly with water, and stir 
 in with butter the size of an egg. Season with one tea- 
 spoon salt and one-quarter teaspoon pepper. Alternate 
 fish and sauce in a baking dish, cover with rolled cracker 
 crumbs and brown in a moderate oven. 
 
 Miss Allie P. Armstrong. 
 
 USES FOR STALE BREAD 
 
 There are more uses for dry bread than there are for 
 fresh bread. Do not throw good bread away or allow it to 
 spoil in the breadbox. Where pieces are large enough, trim 
 off crusts and cut into dice or long or triangular pieces. 
 These can be dried on a plate in the oven, putting them in 
 after the gas has been turned off. They will keep indefi- 
 nitely in a pasteboard cracker box in a dry place. Use 
 the dice for croutons in soup ; the fingers or triangular 
 pieces instead of toast for a garnish for meats or stews. 
 If something a little more crisp is liked, butter just before 
 using and stand in oven till a golden brown. The trim- 
 mings, crusts and other pieces should be dried in the oven 
 (leftover toast can be used, if it is not buttered or burned),
 
 178 LEFT-OVERS 
 
 and put through the food chopper, using the finest knife. 
 These a.re an improvement in taste and appearance to 
 many dishes. They are used for breading cutlets, cro- 
 quettes, etc., and have the advantage over cracker crumbs 
 of not absorbing grease to the same extent. If a very deli- 
 cious covering is wanted for any ''au gratin" dish, put a 
 level teaspoon butter on a plate, melt in oven, then stir 
 in all the crumbs the butter will take. Place again in the 
 oven till a golden brown. Cover the dish with this and 
 stand again in the oven just long enough to heat through. 
 
 Mrs. S. D. Snow. 
 
 VINEGAR 
 
 Good vinegar may be made from peelings and res- 
 idue after canning by placing the pulp in a clean crock, 
 cover with water and add about one-quarter vinegar with 
 bacteria culture or "mother" in it. Cover closely and let 
 stand about a month, stirring frequently. Strain and 
 bottle. 
 
 Mrs. S. D. Snow.
 
 MISCELLANEOUS 
 
 CANDIED ORANGE STRAWS 
 
 Boil for ten minutes in salted water, thinly peeled 
 orange rinds, cut with sharp knife or scissors into straws 
 about one-half inch wide. 
 
 Drain, and boil in fresh water until transparent. Drain 
 again. Have a heavy syrup of one-h^lf cup sugar and 
 one-half cup water, boiled for four minutes; put in the 
 drained orange straws, and stir until Avell coated. Dip out 
 with fork on oiled plate, and when cool roll in granulated 
 sugar. 
 
 The water in which the peels were cooked, with the 
 addition of some juice, makes a good pudding sauce or 
 jelly. Add left-over syrup from straws. 
 
 Mrs. S. D. Snow. 
 
 DATE COFFEE 
 
 Put one-half pound dates through food chopper, pour 
 one cup hot water on them and let stand an hour, then 
 mix with one quart hot milk. 
 
 Mrs. E. T. Cooke. 
 
 FONDANT 
 
 White of one egg, six tablespoons of sweet cream. Stir 
 in confectioner's sugar until it is a soft mass which can be 
 handled without sticking to the fingers. This is the 
 foundation for many varieties of candy. 
 
 Mrs. Martin Madson.
 
 MISCELLANEOUS 181 
 
 EGG-NOG 
 
 Separate yolk and white of a very fresh egg. Put yolk 
 in large china bowl with one and one-half teaspoons sugar, 
 and any preferred flavor, Sherry is best, but lemon juice, 
 vanilla, or orange juice are good. Do not use too much. 
 Add a tiny pinch of salt to the white, and beat to an ab- 
 solutely dry froth. Combine this with the flavored yolk, 
 and beat until thoroughly mixed. Grate nutmeg or cinna- 
 mon on top, if liked, and serve at" once. 
 
 This may have one cup rich milk added, when fruit 
 juice is not used. 
 
 Mrs. S. D. Snow. 
 
 FATS 
 
 Fat is the greatest of energy foods. It gives us en- 
 durance, and consequent ability to resist disease. Plain 
 fat is most unpalatable, but properly seasoned, quite the 
 reverse. It must be cooked at a comparatively low tem- 
 perature. Its boiling point is higher than that of water, 
 but its melting point is much lower than the boiling point 
 of water. 
 
 The chief reason why deep fat frying is considered so 
 objectionable from a dietetic standpoint is because of the 
 careless or ignorant cook. It is not wise to serve such 
 foods too frequently, but no one can deny that their oc- 
 casional appearance is w^elcome. 
 
 The best fat for deep fat frying is a combination of 
 beef fat and leaf lard or all beef fat. This is heavier than 
 plain lard or the vegetable cooking oils, consequently does 
 not penetrate the article cooked in it to the same extent. 
 With proper care, it will keep indefinitely, and will not 
 hold flavors. Procure two pounds of beef fat ( it should 
 not be kidney suet), and one pound. unrendered leaf lard.
 
 182 MISCELLANEOUS 
 
 Wash clean, skin, cut in small pieces, put in iron pot, or 
 Dutch oven, cover with cold water, and cook over a low 
 fire for two or three hours. It should then be completely 
 tried out. Take from the fire and strain through a fine 
 sieve or a cloth. This can be used indefinitely for deep 
 fat frying if the straining process is repeated after 
 use, and care taken not to burn it in the using. It is hot 
 enough as soon as a blue smoke rises from the surface, and 
 should not be allowed to get any hotter. Keep covered in 
 a cool place. 
 
 It is a great convenience to have this ready at any 
 time. 
 
 Mrs. S. D. Snow. 
 
 GRAPE JUICE 
 
 Wash and pick from the stems, Concord grapes. One 
 basket at a time is easiest to manage. Cover with cold 
 water, and put over the fire in granite preserving kettle. 
 Cook, but not hard, till the seeds separate, and settle* to 
 the bottom. Strain through a jelly bag, squeezing quite 
 hard, and return to the fire, boil up, sweeten to taste, a 
 little sweeter than is agreeable while hot. Have ready 
 root beer bottles, well sterilized and hot. Have them 
 standing in hot water, by the side of the kettle of hot 
 juice. Fill the bottles through a sterilized funnel, very 
 carefully at first, so as not to crack. Fill to overflowing, 
 and immediately lay the top of the bottle over the juice 
 to exclude the air; as the juice condenses, which it will 
 do in a few moments, push the stopper further down, 
 till it can be fastened. This must be done as soon as 
 possible, but not too soon, or the bottom will be pushed 
 out of the bottle. 
 
 Mrs. S. D. Snow.
 
 MISCELLANEOUS 183 
 
 MARSHMALLOW CRACKERS 
 
 Put one-half marshmallow on a saltine cracker, put 
 butter size of a pea on top of the marshmallow; set in 
 medium hot oven until the marshmallow melts and is 
 browTied slightly. 
 
 Mrs. Charles J. Tonk. 
 
 TO PREPARE FRESH COCOANUT 
 
 Cocoanut has great food value. The easiest way to 
 prepare is to puncture tw^o of the three eyes at one end, 
 let the milk run out. Crack the shell, and score the meat 
 through to the shell with a sharp paring knife, when it 
 may be lifted out in cubes. Pare off inner shell, and drop 
 pieces into cold water. Put through food chopper. It is 
 then ready to use. Dried, and mixed with half its con- 
 tent of sugar, it will keep well, but is best when fresh and 
 soft. 
 
 Mrs. S. D. Snow. 
 
 TO PREPARE NUTS DAINTILY 
 
 Shell, blanch and dry the nuts. Glace by dipping them 
 in the unbeaten white of an egg. Sprinkle with fine salt 
 and roast in oven until brown, stirring frequently. 
 
 Mrs. John Sutcliffe. 
 
 SUGARED HAZEL NUTS 
 
 Two cups light brown sugar, one cup hazel nuts or 
 quartered filberts, three-quarters cup water. Boil sugar 
 and water till it forms a soft ball when tested in cold 
 water. Remove from fire, add nuts, and beat until it
 
 184 MISCELLANEOUS 
 
 begins to granulate. When cool enough to handle, break 
 the nuts separately. 
 
 Mrs. Alexander McLean. 
 
 WHEN PLANNING A SOCIAL 
 
 Proportions for Social: Many Avomen have no idea 
 what quantity of provisions will be required for a Social. 
 The following rule is one that is definite and a good one 
 to keep. To serve fifty persons : Five loaves of home- 
 made bread, two pounds of butter, four pounds boiled 
 ham, for sandwiches. Two pounds of coffee, one pound 
 of loaf sugar and two quarts of cream for coffee, and 
 seven loaves of cake will be sufficient. 
 
 Mrs. John Sutcliffe. 
 
 CLEANING FLUID 
 
 One quart deodorized benzine, one ounce alcohol, one- 
 eighth ounce bay rum, one eighth ounce ammonia, one- 
 eighth ounce chloroform, one-eighth ounce ether, one-eighth 
 ounce oil of wintergreen, one-half dram borax. Filtered. 
 
 Mrs. John R. Hollister.
 
 MISCELLANEOUS 185
 
 186 MISCELLANEOUS
 
 MISCELLANEOUS 187
 
 188 MISCELLANEOUS
 
 MISCELLANEOUS 189
 
 ESTABUSHCD 1875 B7 E.J. LEHMANN 
 
 
 FT^ Grind Whole Wheat 
 
 y^OyiE to our Seventh Floor Grocery 
 \j ^ Section and select your own whole 
 wheat; then have it ground in our de- 
 partment with the old fashioned mill stone. 
 You may choose either fine, coarse or medium 
 wJieat and have it ground to your order. 
 
 We use only the choicest, hard, clean 
 wheat — and 
 
 One Pound of Wheat 
 Makes One Pound of Flour
 
 -J)IllllllltllllllllIIIIIIllinilIllllIllltllll!llllllllilllIlillllllllilllilltlIIIIIIMIIIIItlllllll)tllilll|HIIIIIllllltllll|lll 
 
 I Milk Should Be Given Its | 
 
 I Place in the Properly I 
 
 I Balanced Meal \ 
 
 I FN but one instance has Nature set ^ 
 
 I * out to furnish something intended | 
 
 i first and only as food, and that one I 
 
 I article is milk. | 
 
 I You, with every member of your family, should | 
 
 I drink more milk. This ideal food contains proteid, i 
 
 I sugar, fat and various salts, the elements needed to | 
 
 |- support human life. | 
 
 I First learn the quantity of milk your particular case | 
 
 I will assimilate, then consume this quantity regularly, | 
 
 I and where necessary make up the added cost by using | 
 
 i less of something else. You are sure to be agreeably | 
 
 I benefited by reason of the greater food- value this I 
 
 I muscle-building, energy-providing, life-sustaining food | 
 
 I carries. I 
 
 I When you drink | 
 
 I BORDEN'S MILK | 
 
 = you have the pleasing satisfaction of knowing its purity = 
 
 I is carefully guarded at every step, that it reaches you I 
 
 I clean, fresh and wholesome, and by reason of the care | 
 
 I in its production and preparation it is uniformly good | 
 
 I and of superior flavor. - | 
 
 I Start Today To Use More Milk | 
 
 I You will be sure to be benefited because of | 
 
 I it, and its use will help you to spend less. | 
 
 ^iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiir^
 
 Ladies ' 
 Tailoring 
 
 RIDING 
 HABITS 
 
 FURS 
 
 To Order Remodeled 
 
 OTTO 
 
 20 W. DIVISION STREET 
 
 PHONE SUPERIOR 6417 
 
 HOME 
 
 Laundry Co. 
 
 EDGEWATER 1673 
 
 4611 Ravenswood Avenue 
 
 ''Of Pronoaiiced Merit'' 
 
 Wm. Parker 
 & Co. 
 
 FANCY 
 CLEANERS 
 and DYERS 
 
 4052 BROADWAY 
 
 TELEPHONE LAKE VIEW 1378
 
 UNIVERSmr OF ILLINOIS-URBANA 
 
 3 0112 083352259