9^mttfim!SifiiH3fiaiH}ffiai$BBftBitBiU«fi»<]«9lf)li8JWSH}S a i^jWMjjwffjHJH BBH W Btilti W inilllimilHBl i llJiP P i mmammimmimmmimimiimmHHmimiiiimitnH' ? UNIVERSITY OF ILLINOIS LIBRARY AT URBANA CHAMPAIGN OAK STREET LIBRARY AGILITY CORNER BOOK SHOP 102 FOURTH AVENUE NEW YORK 3, N. y. Anchovies on Toast— Drain oil from can of anchovies. Chop them finely with little parsley, then pound to a paste, adding in a little of the oil. Spread on shaped bread which has been toasted. Criss-cross with Pimento strips, season with lemon juice. Livers on Toast — If you can't get Pate de Foie Gras, chicken livers will do just as well. Fry the liver until just firm enough to hold shape. Chop very fine with shalots or parsley and a little onion. Salt and pepper. Spread on bread. Around the edge make a garnish of mashed hard-cooked egg-yolk (Continued on page 15^ FOODS AND FANCIES ^continued from -page P) forced through a pastry tube. Or put a slice of hard-cooked egg in the center of the spread. Mayonnaise Tomato on Toast — Use small tomatoes. Skin. Cover your toast first with mayonnaise, then the single round slice of tomato, then in center of tomato a tightly curled anchovy. Mustard Egg' and Pickled Onions — Chop the eggs iafter hard-cooked. Mash in teaspoon n^ustard.. Spread on toasted, but- tered ttian^es 6T bread. In center place a pickled oniOfi. Qr. the^ pickled onions may be chopped in along" tvrth the egg and then a garnish of green' pepper; and pimento used. Cream Cheese and Anchovy Fillets — Spread the cream cheese on rounds of toasted bread and then circle border with the tiniest of anchovy fillets. In the center press in half a stuffed olive. NOVEMBER 18th, 1933 NEIGHBORHOOD COOK BOOK BY THE MEMBERS OF CIRCLE NUMBER FIVE OF THE HOME SERVICE DEPARTMENT WOMEN'S UNION HEMENWAY METHODIST CHURCH PUBLISHED 1924 '^3' ' Tte SEVEN DAY CHURCH N.l M E over tlie things you tliink a cliurcli sliould do and you xvill find that the church issuing this cook book is eitlier already doing them or is planning to do them in the near future. ^T" JI E program being developed in \^>^ this church is the kind that led a recent writer in C oilier ^s to prepare an article entitled: Soon We May Have to Go to Church. RELIGION in this cliurcli is not limited to "strong Sunday doses. ^' The ideal is to help religion function every day in the week. HEMENWA\ METHODIST EPISCOPAL CHURCH NEIGHBORHOOD HOUSE CHICAGO AVEXITE NEAR MAIN STREET EVANSTON, ILJJNOIS 1924 FOREWORD This cook book is the result of the earnest efforts of Circle No. 5 in the Home Service Department of Hemenway Methodist Church. The recipes are the choice and tested recipes of many of the members and friends of this Church. We regret to say that some of the recipes which came to us had to be omitted, because of the fact that many were duplicated. However, we have tried to use a few from every contributor. Our advertisers have made possible the printing of this book, and they deserve your patronage. CIRCLE NUMBER FIVE. Chairman of Advertising Mrs. J. D. Wigginton Chairman of Circle- Chairman of Recipes Mrs. C. A. Bottorff Mrs. J. W. Kassel Mrs. C. A. Bottorff Mrs. Edward Bradley Mrs. U. G. .Buck Miss L. Grain Mrs. T. Galitz Mrs. Mary Gleason Mrs. J. Hathaway Mrs. W. E. Hosier Mrs. C. E. Johnson Mrs. Edwin Johnson Mrs. Elmer Johnson Mrs. John Johnson Mrs. J. W. Kassel Mrs. E. W. Keast Mrs. F. J. Kepler Mrs. Luella King Miss Grace King Mrs. Carl Klein Mrs. Andrew Leaf Mrs. T. Mogren Mrs. F. Phinisey Mrs. C. T. Preston Mrs. W. J. Putnam Mrs. E. J. Reeder Mrs. L. Scharstein Mrs. V. White Mrs. James Wigginton Mrs. J. D. Wigginton Mrs. S. C. Ti'ood INDEX. Bread, Biscuit, Rolls, Muffins, Popovers, Waffles, Coffee Cake 9 Doughnuts, Fritters, Croquettes 41 Cookies, Gingerbread, Wafers 47 Cakes, Fillings, Icings 73 Puddings, Sauces, Desserts, Ices 123 Pastry 159 Soups 173 Meats, Poultry, Stuffings. . . '. ^ 183 Fish, Oysters 203 Vegetables 215 Luncheon Dishes, Entrees, Souffles, Eggs 225 Salads, Salad Dressings 241 Sandwiches 259 Pickles, Relishes 265 Jams 281 Candies 291 Beverages 301 For Serving to 100 309 Satisfactory Food Combinations 314 Helpful Hints 317 EVAKfSTON TRUST & SAVINGS BANK MAIN ST. AND CHICAGO AVE. Your Patronage will be Greatly Appreciated Phone Evanston 8905, 8906 Night Phone 676 Evan^on Building Material Co. Jas, D. Wigginton, Prop. BUILDING MATERIAL COAL SOLVAY COKE The Faultless Fuel "HARCO" COAL The Cream of Southern Illinois Yard and Office 1320 Simpson Street Evanston, 111. ^ LL your troubles and cares, in the hour ^C\ of your bereavement, like the clouds of the storm, will break and waft away under our personal supervision. Ward & Buchholz FUNERAL DIRECTORS 13 years experience. Distinctive Service Rendered 912 CHICAGO AVE. Phone Ev. 600 Lady Assistant. Chapel. MAKING PROGRESS IN SCHOOL BORDEN'S Farm Products Co. of Illinois Evanstone 274 Calls for a sturdy, well-nourished body. Chil- dren need the full advantage of a quart a day of BORDEN'S SELECTED MILK. It is the most in pure food for the least money Bread NEIGHBORHOOD COOK BOOK BREAD White Bread, Rolls, Coffee Cake (In one baking.) In the evening make a sponge of hot potato water, 2 mashed potatoes, 2 tbsp. sugar, and enough flour to make a thick batter. When lukewarm, add i/4 cake yeast foam, which has been dissolved in a little lukewarm water. Set in a warm place over night. In the morning put II/2 Q^s. of flour in a bread pan, add enough lukewarm water to make a very stiff batter, and 1/2 cup of salt. Then add the raised sponge to this, and 2 cts. com- pressed yeast (National), dissolved in lukewarm water. Beat thoroughly and set in a warm place to raise 1 hour. Divide the sponge, using half for bread, the other half for rolls and coffee cake. To the sponge for bread, add 1/2 cup of drippings, or any shortening. Knead as much flour into this as it will take up. Put back into bread pan to rise again. For rolls and coffee cake add the following to the sponge. Beat 2 eggs light, add 1 large cup of sugar and 2 cups of melted drippings, or any shortening. Beat all together well and add to the sponge. Mix enough flour into this to knead well. Return to bread pan to rise. If both sponges are brushed with melted drippings, they will not mix during the rising. When all is light, 11 NEIGHBORHOOD COOK BOOK (about 1 to 11/^ hrs.) mold the bread into loaves and put in bread tins to rise once more. The rolls may be rolled out and cut with a biscuit cutter, or molded with the hands, keeping the hands well- greased, as this will make the rolls separate easily after baking. The coffee cake may be patted out thin in a flat pan, or rolled out with a rolling pin. The bread will be ready for the oven first and should be twice the size when ready. Bake 1 hr. in a moderate oven. The coffee cake next. Brush with soft butter (not melted), and sprinkle with sugar and cinnamon mixed together. This will bake in 20 to 30 minutes. The rolls last, will take about % hr. A little stronger heat is best for rolls and coffee cake, not too hot. This will make 3 large loaves of bread, 2 pans of coffee cake and 2 large pans of rolls. — Mrs. Mary Gleason. White Bread SPONGE. Save potato water from dinner, li/^ cakes yeast foam soaked in y^ cup warm water. Take 1 qt. flour and add to the warm potato water. When luke-warm, add the yeast and stir until stiff. Cover and let rise in a warm place over night. In the morning put 3 qts. of flour and a handful of salt in bread pan, push to the outside, add sponge and work in a'qt. of water, rather warm. Mix well but do not have too stiff. Cover and let rise. Mix down again and let rise. Then make into loaves and let rise 1 hr. Bake 1 hr. but do not have oven too hot to start; must not brown in first 15 min. Increase heat after this. — Mrs. C. J. Preston. 12 NEIGHBORHOOD COOK BOOK Salt Rising Bread Stir 1 heaping tbsp. cornmeal into % cup scalding milk at night ; put in a tin cup and set in a warm place. In the morning take 1 pint warm water, a pinch of soda, and make a batter with flour so it will drop off a knife. Stir in the mixture that has stood over night, beat it well, set it in a kettle of warm water and keep at an even temperature until quite light ; then add IV2 pints warm water, 1 tsp. salt, and flour to make into loaves ; knead until smooth, put into bread pans and set in a warm place to rise. . Compressed Yeast Bread Use 2 sifters of flour, 1 compressed .yeast cake, 1 tsp. sugar, 1 large tbsp. salt, 1 qt. lukewarm water and milk mixed. Dissolve yeast and sugar in y^, cup lukewarm water, sift flour into bowl, add salt to the milk and water. Make a hole in center of flour, pour the ingredients in and stir, using just enough flour to make a sponge. Let rise until light, mix stiff and let rise again. Mold into loaves and let rise and bake in medium oven about 1 hour. Makes 3 loaves. — Mrs. M. L. Wigginton. Baked Brown Bread 11/^ cups white flour, 2i/^ cups graham flour, y^. cup brown sugar, 1 tsp. salt, 2 eggs, i/^ cup molasses, 2 tsp. soda in 2 cups sour milk, 1 tbsp. melted butter and 1 cup seedless raisins. Mix together in the order given, bake 1 hour slowly in pound cans, the first half hour with covers on. . — Mrs. Walter V. Turner. 13 NEIGHBORHOOD COOK BOOK Baked Brown Bread 1 cup brown sugar, 2 cups butter-milk, i^ tsp. baking powder, a pinch of salt and enough graham flour to make a stiff dough. Add nuts and raisins if desired. Bake slowly 2 hours. — Mrs. M. L. Wigginton. Brown Bread 2 cups warm water or milk, i^ cup sugar, 2 tbsp. baking molasses, 2 tbsp. lard (heaping), 1 tsp. salt, 1 or 2 yeast cakes, graham flour. Make a soft sponge with 2 or 3 cups of flour, the warm water, and other ingredients. When light, add enough flour to make a \erj stiff dough. Knead on a floured board for 10 minutes and make into loaves. Let rise until they have doubled their size. Bake in a moderate oven 30 to 40 minutes. — Mrs. C. H. Reed. Boston Brown Bread 2 cups yellow corn meal, 2 cups rye meal or graham flour, 3 cups milk (sweet or sour), i/^ cup molasses, % cup boiling water, 1 tsp. soda (heaping), l^ tsp. salt. Mix dry ingredients; add milk and molasses. Dis- solve soda in boiling water and add just before putting in well-greased pound tins. Raisins or currants may be added. Steam 3 hours. Will make 6 loaves. — ^]\Irs. Edwin Price. Boston Brown Bread 3 cups corn meal, 2 cups graham flour, 1 cup N. O. Molasses, 1 tsp. salt, i^ ^^P sugar, 1 tsp. soda, 2i/^ cups warm water and 1 cup or more of English currants. Dissolve soda in warm water, add the other ingredients and steam 2i/2 hours. — Mrs. G. C. Carnright. 14 NEIGHBORHOOD COOK BOOK Steamed BrcwH Bread 10 cups graham flour, 10 cups white flour, 5 cups molasses, 8 cups sour milk, 5 tbsp. butter, 5.,tsp. soda, 5 eggs, 3 cups raisins. Steam 3 hours. For 100. —Mr. Jos. Moore, Chef. Steamed Brown Bread 2 cups sweet milk, % cup N. O. Molasses, 1 egg, 3 tbsp. sugar, pinch of salt. 2 cups graham flour, 1% cups white flour and 1 tsp. soda dissolved in, the molasses. Raisins may be added if desired. Mix together in the usual way. Steam 2 hours in baking powder tins. — Mrs. Ira Shearer. Baked Brown Bread 2 cups graham flour, 1 cup corn meal, 1 cup white flour, 1 egg, 1 cup sweet milk, 1 cup sour milk, 1 cup raisins, % cup chopped walnuts, 1 cup molasses, 1 tsp. soda, and 1 tsp. baking powder. Mix the dry ingredients together, add the sweet milk, then the beaten egg, fruit, nuts, and molasses, adding the sour milk just before putting into tins. Bake in baking powder or other small tins for 1 hour. —Mrs. C. A. Bottorff. Brown Bread for Sandwiches 1 cup brown sugar, 2 cups sour milk, 2i/2 cups graham flour, 1 cup white flour, 1 cup chopped walnuts, 2 tsp. soda and 2 tsp. baking powder. 15 NEIGHBORHOOD COOK BOOK Dissolve sugar in sour milk and stir in graham flour. Sift together white flour and baking powder. Dissolve soda in a little cold water and mix all together. Add nuts and bake in slow oven for 1 hour. Makes 2 loaves. — Mrs. Elmer A. Johnson. Spider Corn Bread 1^2 cups corn meal, 2 cups sour milk, 1 tsp. soda, 1 tsp. salt, 1 tsp. sugar, 2 eggs, 2 tbsp. butter. Mix dry ingi'edients. Beat eggs until very light with a Dover beater and gradually beat in the milk. Add to dry ingredients slowly, beating constantly. Heat iron frying pan very hot and add butter. Turn spider to cover sides and bottom well with melted butter. Pour in batter and bake 25 minutes in a hot oven. This will serve 6 persons. — Mary A. Ward. Johnny Cake or Com Bread 2 heaping cups cornmeal, 1 heaping cup flour, 3 eggs beaten separately, 2y2 cups milk, 1 large tbsp. butter, melted but not hot, % cup sugar (less if not wanted sweet), 1 tsp. salt and 1 tsp. baking powder. Mix in the usual order adding the beaten egg whites last. Bake steadily but not too fsa^t. — Mrs. W. F. Brugman. 'o' Old Fashioned Corn Bread 2 cups corn meal, 2 cups sour milk, 1 tsp. soda dis- solved in milk, 1 egg, a pinch of salt, 1 tbsp. lard, melted in pan in which corn bread is to be baked ; 1 tsp. sugar may be added. Mix well together and bake in moderate oven. — Mrs. Robert Seefurth. 16 NEIGHBORHOOD COOK BOOK Com Bread 1 cup milk, 1 egg well beaten, 2 tbsp. brown sugar, 5 tbsp. melted butter, pinch of salt. Mix together; add 1^/2 cups corn meal, 5 tbsp. flour, 2 tsp. baking powder sifted in the flour. Bake in buttered pan in quick oven. —Mrs. U. G. Buck. Spider Com Bread 2 eggs, 1 cup corn meal (yellow), 1 cup flour (scant), 3 tsp. baking powder, % tsp. salt, li/^ cups sweet milk, 2 tbsp. shortening (butter and Crisco). Use iron skillet, put in 2 tbsp. shortening and melt. Beat eggs, add milk, then melted butter and Crisco. Sift dry ingredients twice, add to liquid and beat well. Pour into hot skillet and bake 25 minutes in hot oven. — Mrs. M. V. Smurr. Nut Bread 2 cups brown sugar, 2 eggs, 4 cups milk, 4 cups graham flour, 4 cups white flour, 8 tsp. baking powder, 1 tsp. salt, % cup raisins, % cup chopped dates, I/2 ^^P walnut meats. Put sugar, dates, raisins and nuts in mixing bowl. Add flour sifted with salt and baking powder, alternate- ly with the milk mixed with the well-beaten eggs. Mix well and pour into greased pans. Set in Avarm place to rise and bake in slow oven 1 hour. Makes 3 small loaves. —Mrs, Milton F. Collion. J7 For DELICIOUS DKSSEKTS USE SE ID E L'S SPONGE LADY FINGERS AND ALMOND MACAROONS Phone 1318 102 9 UNIVERSITY PL. Our Greatest Asset This institution is the oldest and largest bank on the North Shore, but its greatest asset does not show in its published statement. It is the good will of our customers — built up through fifty years of satisfying service to this com- munity. STATE BANK AND TRUST COMPANY Davis at Orrington COMPLIMENTS OF WIELAND DAIRY CO. AMERICA'S FINEST DAIRY Phone 1318 102 9 UNIVERSITY PL. EVANSTON Phone Evanston 8548 EVANSTON IRON LANTERN June Parker 9L Grace Bowland HINMAN at LEE Home Cooked Food at Reasonable Prices 18 NEIGHBORHOOD COOK BOOK Quick Nut Bread Sift together 2 cups flour, 2 tsp. baking powder, I/2 cup sugar, % tsp. salt. Rub in 1 tbsp. shortening and y2, cup walnut meats ; add 1 beaten egg and 1 cup milk. Mix to a light dough, put in a wxll-greased pan, let stand 15 minutes, and bake in a moderate oven 45 min- utes. — Mrs. James H. Thomas, Mont Clair, N. J. Nut Bread 1^ cups whole wheat flour, II/2 cups white flour, y^ cup sugar, 6 tsp. baking powder, 1 tsp. salt, I/4 tsp. soda, 1 cup chopped nuts, 1 ^^,g^ 1 cup sour milk. Mix the dry ingredients, add chopped nuts, un-beaten egg and the sour milk. Mix to a smooth dough ; turn into a well-greased pan and let stand 15 minutes. Bake in moderate oven (350°) 45 minutes. Sweet milk may be used, omitting the soda. — Mrs. H. B. Judson. Nut Bread 4 cups flour, % cup sugar, I/2 tsp. salt, 4 tsp. baking powder, 1 cup chopped nuts, 1 egg, 1% cup milk. Beat the egg lightly; add the milk. Mix the dry ingredients and liquids together; add the nuts. Let stand in greased pan for 1 hour. Bake in moderate oven 1/2 hour. This makes 2 loaves. — Mrs. Florence O. Essig. Nut Bread 1 cup sugar, 2 eggs, li/^ cups milk, 3 cups flour, 4 tsp. baking powder, % tsp. salt and 1 cup chopped English walnuts. 19 NEIGHBORHOOD COOK BOOK Beat together the eggs and sugar. Add milk. Sift together flour, baking powder, salt. Add nut meats; mix all together. Pour into 2 one pound bread pans and bake in very slow oven for about 1 hour. — Mrs. H. S. Camp. Nut Bread 11^ cups whole wheat flour, li/^ cups white flour, % cup sugar, 1 tsp. salt, 1 tsp. soda, 1 cup chopped nuts, 1 egg, 6 level tsp. baking-powder, 1 cup sour milk. Mix dry ingredients and sift. Add chopped nuts, unbeaten egg and sour milk. Mix to smooth dough. Put into pan and let stand 15 min. Bake in a moderate oven 45 min. If sweet milk is used, omit soda. —Mrs. C. B. Coon. Nut Bread 2 cups flour and 4 tsp, baking powder sifted together 3 times. Add i/2 cup chopped nut meats, i^ cup sugar, 1/2 tsp. salt, 1 egg (beaten), 1 cup sweet milk. Place in buttered bread pan ; let stand 20 minutes to rise. Bake slowly 45 minutes. — Mrs. Fred Mumm. Nut Bread 1 cup brown sugar, 1 tbsp. butter, 2 eggs, 2 cups milk, Sy2 cups flour, 4 tsp. baking powder, 1 tsp. salt and 1 cup nuts, chopped fine. Mix thoroughly ; let stand in pans 30 minutes to rise. Bake 1 hour. This makes 2 loaves. — Mrs. H. P. Johnson. 20 NEIGHBORHOOD COOK BOOK Nut Bread 3 cups graham flour, 1 cup white flour, 14 cup sugar, 1 tsp. salt, 2 tsp. baking powder, 2% cups milk and 1 cup nut meats. Mix dry ingredients; add the milk and nut meats. Mix thoroughly and let stand in greased bread pan, to raise for 25 minutes. Bake about 50 minutes. — Mrs. G. A. Nichols. Nut Bread % cup sugar, lyo cup sweet milk, 1 cup chopped nuts, 4 cups flour, 1 egg, 4 tsp. baking powder, 1 tsp. salt. Bake in baking powder cans about 45 minutes. (Do not fill the cans more than % full.) — Mrs. L. Erniil Butler. Graham Nut Bread 1 cup brown sugar dissolved in 2 cups sour milk, 3 cups graham flour, 1 cup white flour, 1 tsp. soda, 1 tsp. baking powder, 1 tsp. salt, I/2 cup chopped nuts and raisins. Sift soda, baking powder and salt w^ith white flour. Mix all ingredients thoroughly and let rise for 20 min- utes. Bake 1 hour. — Mrs. H. G. Smith. Whole "Wheat or Graham Bread 8 cups graham flour, unsifted, 2 cups sifted white flour, 2 tsp. salt, 1/4 cup brown sugar, I/2 cup syrup or molasses, 1 yeast cake, 2 cups luke-warm water, 2 cups milk (scalded and cooled), 2 tbsp. mazola. 21 Telephone Euanslon 3035 Charles Schramm T^lain and Ornamental T^lastering Stucco Work Our Specialty Repair Work Promptly attended to 2433 Noijes Street Euanston 22 NEIGHBORHOOD COOK BOOK Dissolve yeast, sugar and syrup in luke-Avarm water, add mazola, then flour and salt gradually. Knead very thoroughly and set in warm place to rise until doubled in bulk. Mould into 3 loaves, let rise about 1 hour. Bake in slow oven 1 hour. : — Mrs. Eniil Nelson. Graham Breakfast Bread 114 cups graham flour, % cup white flour, 2 tbsp. brown sugar, 1 tsp. salt, 2 tbsp. molasses, 1 cup sour milk, 1 tsp. soda in milk or flour, nuts and raisins. Mix in order given, bake slowly about 40 minutes. — Mrs. D. J. Bierwert. Oat Meal Bread Soak 1 cup oat meal in 3 cups hot water. Add ^^ cup molasses or strained honey. When luke-warm, add 1 small yeast cake. Use sufficient white flour to make the dough easy to handle. Let rise 3 or more hours and bake from 45 to 60 minutes. This makes 4 small loaves. — Mrs. F. A. Pontious. Oatmeal Bread 1 cup rolled oats, 1 pint boiling water, i/^ cup mo- lasses, 1 quart flour, 1 yeast cake and 1 tsp. salt. Pour water over the oats and let cool ; add the other ingredients. Mix thoroughly, but do not knead. Let rise, then mould into loaves, let rise again and bake slowly. — Mrs. Lindberg. 23 NEIGHBORHOOD COOK BOOK Bran Bread 1 cup molasses, 1 tsp. soda, 1 tsp. salt, 2 cups sour milk or butter milk, 4 cups bran, 2 cups white flour, 1 cup chopped dates, % cup chopped walnuts, 1 cup raisins. Stir well and bake in 2 loaves in moderate oven 1 hour. —Mrs. W. M. Hofstetter. Bran Bread 1 quart buttermilk, 1 cup molasses, 1 tsp. soda; add 1 cup sugar, 8 cups bran, 4 cups flour, 2 heaping tsp. baking powder and a pinch of salt. After this is well mixed, add % package raisins and 14 ponnd chopped walnuts. Bake in moderate oven 1 hour. Makes 3 loaves. —Mrs. W. L. Ball. Date Loaf 1 cup brown sugar, 1 cup English walnuts, 1 package dates, seeded and chopped fine, 1 cup white flour, ly^ cups graham flour, V2 tsp. salt, 1 tsp. baking powder, 1 tsp. soda, 2 cups sour milk. Mix all together and bake in slow oven 1 hour and 15 minutes. — Mrs. A. W. Johnson. Scotch Short Bread 1 pound flour, 1/2 pound butter, l^ pound brown sugar and lard the size of an egg. Put flour and sugar on mixing board and blend well. Add butter and lard and mix until able to shape into little cakes. Bake in slow oven. — Mrs. Thomas Savage. 24 NEIGHBORHOOD COOK BOOK [Jj^ 2 cups boiling jtrntPil, 2 large tbsp. lard, i/^ cup sugar scant, 1 or \eggs, 1 yeast cake, salt, 7% cups flour. Mix together lard, salt, and sugar with boiling water ; when this is almost cold add the yeast cake which has been dissolved in w^arm water, add the beaten eggs, then the flour. Allow to rise over night, then mix, allowing to I'ise again. Mould what is needed into buns, let rise until light and bake. Dough will keep several days if kept cold. This makes 40 buns. — Mrs. N. H. Byam. Parker House Rolls 1 cake compressed yeast, 1 pint milk (scalded and cooled), 2 tbsp. sugar, 4 tbsp. lard or butter, 3 pints flour, 1 tsp. salt. Dissolve yeast and sugar in luke-warm milk; add shortening and IV2 pints flour. Beat until perfectly smooth, cover and let rise until light, about 1 hour. Add remainder of flour and the salt, knead well and let rise until double its bulk. Roll I/4 i^ch thick and cut with a 2-inch cutter ; crease with' dull edge of knife through the center and fold. Let rise again and bake in hot oven 10 minutes. — Mrs. J. A. Johnson. Luncheon Rolls V2 ^^^P scalded milk, 2 tbsp. sugar, 1/4 tsp. salt, V2 yeast cake dissolved in 2 tbsp. luke-warm water, 2 tbsp. melted butter, 1 egg and flour. 25 NEIGHBORHOOD COOK BOOK The Pillsbiiry Family REGISTERED. U. S. PATENT OFnCE Add sugar and salt to milk ; when luke-warm, add dis- solved yeast cake and % cup flour ; cover and let rise, then add butter, well-beaten egg and enough flour to knead. Let rise again, roll to % inch thickness, cut with small biscuit cutter, place in buttered pan close together, let rise and bake. — Grace Mumford Smith. Swedish Rolls or Toa^t 3 cups milk, 1 cup water, 1 cup butter, 1 cup sugar, 1 yeast cake, 2 eggs, 1 dozen cardamon seeds. Scald the milk, add butter and water, when luke- warm add flour enough for soft dough ; add sugar, beaten eggs, crushed cardamon seeds and yeast cake dissolved in water. Beat well, add more flour, knead thoroughly. Let rise over night. In the morning make into rolls the size of a walnut, let rise again and bake in quick oven. Makes delicious toast when cut in half and slowly dried in the oven. — Mrs. S. N. Gustafson. 26 NEIGHBORHOOD COOK BOOK Rolls 1 quart flour, 1 cup sugar, 1 tbsp. lard, 1 tbsp. but- ter ; scald all with 2 cups boiling water ; when cool, add 2 well-beaten eggs and 1 dissolved yeasi: cake. Knead and use more flour if needed. Make into rolls, let rise and bake. Dough may be kept in ice box for two days. — Mrs. F. J. Kepler. Sweet Rolls 1 pint milk, 1 yeast cake, % tsp. salt, enough flour to make a sponge as for bread. Let rise until light, add 3 well-beaten eggs, 1 cup sugar, 1 cup shortening, 1 tsp. vanilla flavoring if liked, flour to make a dough stiff enough to handle. Let rise until evening, make into rolls and let rise until morning. Brush with melted shortening when putting into pan and when baked brush with powdered sugar moistened with water. Bake in hot oven. — Mrs. G. L. Corke. Georgia Split Biscuits Boil and mash 3 potatoes, add 1 cup of lard and butter, half and half, 2 eggs beaten separately, and 1 3^east cake dissolved in a pint of lukewarm milk, enough flour to make a stiff sponge. When light add a heaping tbsp. of salt, and 1 tbsp. of sugar. Work in enough flour for a smooth dough. Let rise and roll out to thickness of half an inch. Cut in biscuits, butter each and place one on top of the other. Crowd in pan to keep from spreading. Brush tops with melted butter, let rise again and bake 20 to 25 minutes. These are very good. Mrs. M. V. Smurr. 27 NEIGHBORHOOD COOK BOOK Beaten Biscuits 2 cups flour, % cup buttermilk, 1 large tbsp. shorten- ing, 4 tsp. baking powder. Mix for 10 minutes by toss- ing and pounding on a floured bread board. Set in ice box 2 hours before baking. Dough may be kept for several days if kept cool. — Mrs. Lew Merrell. Pop Overs 1 cup flour, 14 tsp. salt, % cup milk, 2 eggs, 14 tsp. melted butter. Mix salt and flour; add milk gi-adually in order to obtain a smooth batter ; add eggs beaten until light, then butter. Beat 2 minutes, using a Dover egg beater ; turn into hissing hot buttered iron gem pans. Bake 30 to 35 minutes in hot oven. — Grace Mumford Smith. Sdotch Scones 1/2 cup shortening, 2 cups flour, 4 tsp. baking powder. 1 tbsp. sugar, 1 egg, I/2 cup milk, and I/2 tsp. salt. Sift together dry ingredients, work in shortening, add beaten egg and milk. Roll % inch thick, cut, brush over with milk. Bake in hot oven about 12 minutes. They look pretty cut in diamond shape. — Mrs. Ira Berry. Scotch Scones 3 cups flour, 2 tsp. baking powder, i/^ tsp. salt, 2 tbsp. sugar, 1 tbsp. butter, 1% cups buttermilk, and 1 tsp. soda. 28 NEIGHBORHOOD COOK BOOK Mix dry ingredients, and work in cold butter; add buttermilk in which soda has been dissolved. Roll I/2 inch thick and cut in diamond shapes. Flour bottom and sides of biscuit pan and place pieces in it. Bake in quick oven 20 or 25 minutes. -Mrs. F. Milhening. Popover Muffins 2 cups flour, 11/2 cups milk, 2 eggs, 2 tbsp. melted butter, 2 tsp. baking powder and a little salt. Sift flour, baking powder and salt together. Beat the eggs, stir in the milk, add to the f rist mixture ; then add the melted butter and bake in greased muffin pans. —Mrs. U. G. Buck. Raised Wheat Muffins 2 cups flour, 1 cup milk, 1 tbsp. butter, i/^ tbsp. sugar, % tsp. salt, 1 Ggg, {egg may be omitted), % yeast cake. Pour flour, salt and sugar in bowl; boil milk, add butter and let it stand until lukewarm. Add milk, butter and yeast to the other mixture, beat well, cover, set in a cool place over night. In the morning the batter will be a light sponge. Add the beaten egg, fill buttered muffin pans 14 full, let rise in warm place. Bake 30 minutes. — Mrs. Struebing. 29 A Recipe for Modernizing the Home. To Your liiving Room add 4 Side Brackets and 2 Convenience Outlets for Reading Lamps. Replace Dining Room Fixture with late design Candle Light Fixture, that will mix with Living Room Brackets. Add Conveniance outlet for Vacuum Cleaner, Perco- lators, etc. Add 1 Kitchen Day Light Unit which gives the right amount of pep. And a Convenience Outlet, with a Side Bracket or two in the Bed Room gives a Bright New atmosphere to the Home. EVANSTON ELECTRIC SHOP ELECTRICAL CONTRACTIXG. 1407 MAIN STREET S. C. WOOD — Ev. 5223 Speirling & Linden Interior Decorators 1216 MICHIGAN AVENUE Phone Calumet 0541 CHICAGO 30 NEIGHBORHOOD COOK BOOK Whole Wheat Muffins 11/2 cups Avhole wheat flour, i/^ cuj) white flour, 3 tsj). baking powder, Vo tsp. salt, 1 egg, i/4 cup sugar, 1 cup milk, 2 tbsp. melted butter. Mix dry ingredients, add egg well-beaten, the butter and milk. Beat well; bake in buttered muffin tins 25 to 30 minutes. —Mrs. D. M. Cook. Bran Muffins. 1 cup bran, 1 cup flour, 14 ^^P sugar, i/o tsj). salt, V2 tsp. baking powder, 7^^ tsp. soda, 1 cup sour milk, i^ cup Avater, ^ tbsp. shortening, and 1 egg. Beat sugar, egg and shortening together; add other ingredients. Mix thoroughly and bake in muffin tins. —Mrs. J. E. Hathaway. Graham Muffins 1 cup white flour, 1 cup graham flour, 1 cup milk, 3 tsp. baking powder, % tsp. salt, 2 tl)sp. shortening, 2 tbsp. sugar, 1 egg. Mix together. Put in well-heated gem pans and bake about 20 minutes. —Mrs. J. H. Thomas, Mont Clair, N. J. Muffins 1% cups sugar, large tbsp. butter, 3 eggs, 1 cup milk, 3 tsp. baking powder, flour as for ordinary cake. — Mrs. C. A. Roney, Chicago. 31 / NEIGHBOBUOOD COOK BOOK Muffins 1 tbsp. sugar, 1 egg, 1 cup milk, 2 cups flour, 2 tsp.1 baking powder, and butter the size of an egg, 'Mix' 'together and bake in muffin tins 15 or 20 minutes. — Mrs. S. A. Low. Queen of Muffins Cream % cup of butter and 1 cup of sugar. Then add 2 well-beaten eggs. Sift 3 cups of flour with 3 tsp. baking powder, and add alternately with 1 cup of milk. Add a pinch of salt. Beat thoroughly for 2 min. and bake in small rings. — Edith Knox Wendland. Egg Muffins 2 cups flour, 1 tsp. salt, 3 level tsp. baking powder, 1 cup milk, 2 eggs, 3 tbsp. melted butter, 3 tbsp. sugar (may be omitted if desired). Mix and sift dry ingredients. Add beaten yolks of eggs, butter and milk. Beat well and fold in stiffly beaten white of eggs. Bake in hot oven 12 to 15 minutes. Recipe makes about 15 muffins. — Mrs. L. Ermil Butler. Spice Muffins 1 egg, 1 cup sugar, 1 cup sour milk, % cup butter, 2 cups flour, 1 tsp. soda, 1 tsp. each cloves, cinnamon and nutmeg, 1 cup raisins and nuts. Bake in muffin tins 20 minutes. — Mrs. Warren Edwards. 32 NEIGHBORHOOD CftOE BOOK Date Muffins % cup butter, 14 cup sugar, 1 egg, % cup milk, 2 cu^s^ pastry flour, 3 tsp. baking powder, % tsp. salt, 1/4 pound dates (scant), .^^- Cream the butter, add the sugar and eg^, beaten until light. Sift together 3 times, flour, baking powder and salt ! add to first mixture, alternately with the milk. Beat thoroughly, then add the dates, stoned and cut in pieces. Bake in a hot oven, in well-buttered muffin tins. —Mrs. E. W. Keast. Blueberry Muffins 1/3 cup butter, 1/4 cup sugar, 1 egg well-beaten. Add % cups of milk alternately with 1% cups of flour sifted with 3 tsp. baking powder. Salt to taste. 1 cup blue- berries mixed with l^ cup flour. Bake 25 minutes. —Mrs. S. C. Wood. Graham Gems 2 tbsp. sugar, 1 egg, 1 tbsp. lard, 1 cup water, 21/2 cups graham flour and 2 tsp. baking powder. Mix together dry ingredients ; add water, beaten egg, and shortening. Bake in greased gem pans. —Mrs. W. H. Blake. 33 NEIGHBORHOOD COOK BOOK Graham Gems 1 cup milk, 1 egg, 3 tbsp. butter, i/^ tsp. salt, 2 tsp. baking powder, 2 cups graham flour and 2 tbsp. sugar or molasses. Mix together dry ingredients, add milk, beaten egg, molasses and melted shortening. Bake in greased gem pans about 25 minutes. — Mrs. E. W. Keast. Japanese Hard Tack 1 cup chopped nuts, 1 cup chopped dates, 1 cup sugar, % cup flour, l^ tsp. baking powder, pinch of salt, vanilla. 3 >W44 . Mix all together; add eggs last. Spread on a tin, very thin, and bake. , When baked, cut in little squares and shake in powdered sugar. Delicious. . — Mrs. O. Carlson. Waffles 2 eggs, 2 tbsp. sugar, 2 heaping tbsp. butter, 1 pint milk, 1 pint flour, 1 tsp. salt and 2 heaping tsp. baking powder. Beat yolks of eggs, add sugar, milk and flour, then the melted butter. Just before ready to bake add baking powder and beaten whites of eggs. Bake in hot waffle irons. Makes about 10 medium-sized waffles. Serve with butter and maple syrup. —Mrs. E. W. Keast. 34 NEIGHBORHOOD COOK BOOK Waffles 1 egg, 1 cup flour, 1 cup milk, 1 heaping tsp. baking powder, % tsp. salt, 1 tsp. sugar, I/2 tbsp. melted butter. Mix beaten yolk with milk; add the flour, baking powder, salt, sugar, melted butter and fold in the beaten egg-white last. Bake in a well-greased waffle iron. —Mrs. 0. T. Mitchell. Waffles 1% cups flour, 11/^ cups milk, 3 tsp. baking powder, y2 tsp. salt, 2 eggs, 1 tbsp. melted butter and 1 tbsp. sugar. Mix in the usual order, adding the stiffly-beaten egg whites last. Bake in a hot, well-greased waffle iron. — Mrs. S. A. Low. Golden Waffles Beat together quickly, 2 cups of milk and 2 well- beaten eggs. Then add 3 cups of flour, into last cup of which have been sifted 3 tsp. baking powder and a pinch of salt. Add a large piece of melted butter. Beat well and bake at once on hot waffle rings. — Edith Knox Wendland. 35 NEIGHBORHOOD COOK BOOK Sour Milk Pancakes 2 eggs well beaten, i/^ tsp. salt, 1 tbsp. melted butter, 2 cups sour milk, II/2 cups flour and 1 level tsp. soda. Beat well. — Mrs. E. W. Keast. Coffee Calje 1 yeast cake, 6 tbsp. sugar, 2 tbsp. shortening, a little lemon and nutmeg, 1 egg, 1 cup milk, 1 tsp. salt, enough flour to make stiff with spoon. Set yeast in cup with luke-Avarm water and sugar, warm the milk, also the flour and mixing bowl. Cream sugar and shortening, (baccn fat may be used), add other ingredients and let rise. Put in shallow cookie tins and let rise again, brush the top with melted butter and sprinkle with sugar and cinnamon. — Mrs. Maurice E. Handke. Coffee Cak:e 1/^ cup sugar, % cup lard and butter, 1 or 2 eggs, 1 cup warm water, 1 cup milk, 1 compressed yeast cake, iy2 tsp. salt, 5 cups flour, raisins if desired. Mix the sugar, lard and salt, with the scalded milk; let stand until lukewarm. Dissolve the yeast cake in 14 the warm water, add to the first mixture, together Avith the rest of the water and the beaten eggs ; add the flour and- beat well. Let rise over night ; in morning roll and put in to tins. Cover top with melted butter, sugar and cinnamon ; let rise until light and bake 20 minutes. This makes 2 large or 3 small cakes. — Mrs. Fred Stewart. 36 NEIGHBORHOOD COOK BOOK Coffee Cake 1 egg, 4 tbsp. sugar, 4 tbsp. melted butter, 1 cup milk, 2 cups flour and 4 tsp. baking powder. Beat together until light the egg, sugar and butter. Add the milk, flour and baking powder. Bake 15 to 20 minutes. Top for Coffee Cake 4 tbsp. melted butter, 4 tbsp. sugar, 2 tbsp. flour, 1/2 tsp. cinnamon. Blend together well and spread on cake l3efore bak- ing. — Mrs. W. A. Brodkorb. Coffee Cake 1 pint milk, 1 yeast cake, Va tsp. salt, enough flour to make a sponge as for bread. Let rise until light, add 3 well-beaten eggs, 1 cup sugar, 1 cup shortening, 1 tsp. vanilla flavoring if liked, flour to make a stiff dough; stir but do not knead. Raisins or currants may be added if desired. Let rise until evening and then put in pans and let rise until morning. Put melted shortening, sugar and cinnamon on top when putting into pans. Bake in moderate oven. — Mrs. G. L. Corkc. 37 NEIGHBORUOOD COOK BOOK Coffee Cake 1 cup sugar, 1 large tbsp. butter, 1 cup milk, 1 egg, 3 level tsp. bak. powd. Add flour as for ordinary cake. When ready for the oven, butter the top and sprinkle with sugar and cinnamon. — Mrs. C. A. Roney, Chicago. Quick Coffee Cake 1 heaping tbsp. butter, % cup sugar, 1 large or 2 small eggs, I/2 cup milk, 1% cups flour and 2 tsp. baking powder. Put in pan and spread with butter, sugar, and cinna- mon. Bake in moderate oven. — Mrs. Geo. Knapp. Quick Coffee Cake 2 cups brown sugar, 2 cups flour, 2 tbsp. shortening. Mix well. Take out a scant cup to put over the top. Add 2 eggs, 1 cup sour milk, 1 tsp. bak. powd., 1 tsp. soda. Sprinkle with cinnamon. Bake in flat pans 20 minutes in moderate oven. — Mrs. C. E. Johnson. Quick Coffee Cake % cup sugar, 2 tbsp. Crisco, 1 egg, y^, cup milk, 1 cup flour, 1 tsp. baking powder, salt, 1 tsp. cinnamon. Sprinkle cinnamon and sugar over the top. Serve hot. — Mrs. Helen Evans. 38 NEIGHBORHOOD COOK BOOK Apple Cake 1 quart sifted flour, 2 eggs, 1 tsp. salt, 3 tsp. baking powder, 1 cup sugar, i^ cup butter, 2 cups milk, % tsp. nutmeg. Mix dry ingredients and blend with the butter. Add milk to the well-beaten eggs and stir thoroughly into the first mixture. Spread evenly in greased tins. Peel and slice apples and place in rows on dough; sprinkle with cinnamon, sugar and 2 tbsp. melted butter. Bake i/^ hour. —Mrs. Zeeck. Parker House Rolls. Yo cup mashed potatoes, 1 egg, 11/2 cups sifted flour, 1 small yeast cake, % cup scalded milk, pinch of salt and 14 cup sugar. Mix thoroughly. Let rise 1 hour in a warm oven. Mix down. Let rise half its size, roll % inch thick, cut with biscuit cutter, fold over slightly. Let rise again and bake. — Mrs. J. C. Gardiner. 39 Doughnuls 4X NEIGHBORHOOD COOK BOOK DOUGHNUTS Raised Doughnuts Dissolve 1 j^east cake and 1 tbsp. sugar in I14 cups lukewarm milk which has been scalded and allowed to cool. Add 1% cups flour and beat well. Cover and set in warm place 1 hour or until bubbles burst on top ; add 3 tbsp. butter^ creamed with ^ cup sugar, % tsp. mace and salt, 1 well-beaten egg and about 3 cups flour, or enough to make a moderate soft dough. Knead light- ly, place in well-greased bowl, and allow to rise again. When light, roll about J inch thick, cut with small cutter and let rise once more on a floured board. When light, drop in deep fat with side up that has been next to the board. — Virginia Klein. Sour Milk Doughnuts 1 cup sugar, 2 tbsp. lard, 1 cup sour milk, 1 tsp. soda, pinch of salt, 2 eggs, 1 tsp. each cinnamon and nutmeg, flour enough to roll. Cut out ; fry in deep fat. — ^I^Irs. Anna Samway. Doughnuts 1 cup sugar, 3 tbsp. butter, level, 2 eggs, 1 cup sour milk, 1 tsp. soda dissolved in milk, 1 tsp. baking powder in enough flour to make a dough to roll. Mix in the order given, roll, cut in circles and fry in deep fat. — Mrs. I. P. Berry. 43 MADAM HOSTESS:— When your friends accept the hospitality of your home their appreciation is but a reflection of your pleasure in extending it. This pleasure results from complete satisfaction that your guests are well cared for in every way — but most particularly in your dining room. There your spirit of hospitality finds its best expression. It is but natural then that you feel a keen in- terest in having only the best foods served on your table. But are you getting the best — the greatest value in quality in return for yoiir expenditure? You will find it to your lasting advantage to familiarize yourself with RICHELIEU FERNDELL and BAT AVI A QUALITY FOODS Under these brands are packed complete lines of table svipplies possessing a distinctlj^ superior worth. The markets of the world contribute of their best for these products; while their uniform ex- cellence of character is insured by the skill, science and care employed in their preparation. They ARE different. Sprague, Warner & Company CHICAGO 44 NEIGHBORHOOD COOK BOOK Prize Doughnuts 1 cup sugar, i/^ tsp. salt, 2 tbsp. melted shortening, 2 eggs, 1 cup sweet milk, I/2 tsp. grated nutmeg, 4 level tsp. baking powder, 5 cups flour. Mix the first 3 ingredients until smooth and even. Add the eggs beaten slightly and beat all together thoroughly. Sift the flour, nutmeg and baking powder. Add the milk and sifted flour alternately to the first part. Put half the dough on a floured board and roll out about 14 i^ch in thickness. Cut with doughnut cutter and fry in deep fat until brown. When done, drain on paper towel 1 min, and roll in i^owdered sugar. — Miss Lillian Cooley. Potato Doughnuts . 1 cup mashed potatoes, 1 tbsp. butter, 1 cup sugar, V2 ^up milk, 2 eggs, 4 tsp. baking powder, 3 cups flour, 1 tsp. salt and nutmeg. Mix in the order given, roll thin, cut and fry in hot fat. —Mrs. H. G. Smith. Potato Fried Cakes Boil and mash 5 medium-sized potatoes; add 1 tsp. butter, 1 tsp. salt, 3 cups sugar and 1 cup milk. When cool add 3 eggs, 6 cups flour, 6 tsp. baking powder, % tsp. each cinnamon and nutmeg. Roll thin, cut out and fry. Makes 8 dozen. Needs 2 lbs. lard to fry. Excel- lent. — Mrs. G. C. Carnright. 45 NEIGHBORHOOD COOK BOOK Douglinuts 4 cups sugar, 3 cups buttermilk, 8 eggs, 3 tsp. soda, li/^tsp. salt, 1 grated nutmeg, 2 tbsp. hot lard. This makes 7 dozen. (Very fine.) — Mr. Jos. Moore, Chef. Apple Fritters 114 cups flour, 2 tsp. baking powder, % tsp. salt, % cup milk, 1 egg. Mix and sift dry ingredients, add milk gradually and the egg well-beaten. Pare and cut 2 medium-sized apples in slices and stir in batter. Drop by spoonfuls in deep hot fat until brown. Drain on paper and sprinkle with powdered sugar. — Mrs. C. U. Olson. Rice Croquettes 2 cups boiled rice, 14 tsp. salt, 1 tbsp. flour, 1 egg; mix well. Form into oblong cones, dip in well-beaten egg, then in finely-crushed cracker crumbs and fry in hot lard until light brown. — Mrs. Victor White. Com Fritters 2 eggs beaten smooth, 1 cup flour, i^ tsp. baking powder, % cup milk, 1 tsp. salt, 1 tsp. salad oil. Beat together with a dover beater until smooth and glossy, add 1 can of corn, mix well. Drop by spoonfuls into boiling fat. Sliced apple may be .used in place of corn. — Mrs. S. N. Gustafson. 46 Cookies and Gingerbread 47 : 1 NEIGHBORHOOD COOK BOOK COOKIES AND GINGERBREAD Cookies 3 cups brown sugar, 1 cup lard, 1 cup water, 2 tsp. soda, 1/^ tsp. salt, 1 tsp. each cinnamon, nutmeg and ginger, I/2 cup raisins, flour enough for soft batter to roll. ^lix together in the order given, dissolving soda in water. Roll thin, cut in shapes, and bake. —Mrs. V. White. Every Day Cookies 4 tbsp. shortening, li/^ cups sugar, 3 eggs well- beaten, lemon extract. Mix these well and add : 4 tsp. Calumet baking powder, sifted with 4 cups flour and 1/2 tsp. salt, 1/^ cup or more milk. Make stiff enough to roll. Cut in shapes and bake. Makes 60 cookies. —Mrs. W. E. Hosier. Thin Crisp Cookies 1/2 cup butter, 1 cup sugar, 1/2 cup nuts (preferably almoiids or black walnuts), 2 tbsp. milk, 2 tsp. baking pow^der, 1 egg, i/4 tsp. salt, 2 cups f lorn*, i/^ tsp. vanilla. Cream butter, add sugar and egg. Beat constantly, then add flour, baking powder and salt mixed, alternating with milk. Mold in long flat roll as large around as you want cookies. Chill thoroughly over night. Slice and bake 10 minutes in a moderate oven. —Mrs. G. F. Falley. 49 thEIOR^shop 1836 RIDGE AVENUE EVANSTON ILL. AUTO -BODIES AND FENDERS REPAIRED PHONE EVANSTON 8097 AJ.GORE PROP. Use more Milk! In all cooking and baking. It will add a delicious flavor. You can be sure of pure, rich milk, if you IN- SIST ON Bowman MjiL Phone Evanston 380 Phone 363 North Shore Animal Hospital Equipped to render efficient and humane service EVANSTON, ILL. Phone Neva-da 3171 Estimates Given on Carpets and Linoleum J. M. LIGHTBECKER Carpet & Linoleum Laying 20 SOUTH CALIFORXIA AVENUE CHICAGO 50 NEIGHBORHOOD COOK BOOK Cookies 1 egg, 1 cup sugar, 1 heaping cup beef drippings, mixed spices — ginger, cinnamon and cloves, 1 cup thick sour cream, 1 cup molasses, flour enough to roll. — Mrs. S. F. Burden. Sour Cream Cookies % cup butter, 1 cup sugar, 1 egg, I/4 tsp. soda, 3^2 tsp. baking powder, 21/2 cups flour, V2 cup sour cream, vanilla and nutmeg flavoring. — Mrs. A. H. Graves. Sour Cream Cookies % cup butter, IV2 cup sugar, 3 eggs (well-beaten), 1 cup thick sour cream, 1 tsp. soda (dissolved in cream), 3 cups flour, 1 tsp. baking powder (scant), 1 tsp. ginger, 1 tsp. cinnamon, i/^ tsp. cloves, pinch of salt, 1 cup walnut meats, 1 cup raisins, (cut in two). Drop from spoon. — Mrs. E. R. Pulliam. Frosted Creams 1 cup sugar, 1 cup molasses, 3 egg yolks, 1 cup half lard and half butter, 1 cup sour milk, 1 tsp. ginger, cinnamon and cloves, 4 cups sifted flour, 3 tsp. soda, dissolved in sour milk. Bake in shallow pans and frost. Frosting iy2 cups sugar. Dissolve the sugar with a little water and boil until it threads; then pour over the well-beaten whites of 3 eggs. -—Mrs. Ira Shearer. 51 NEIGHBORHOOD COOK BOOK Sour Cream Cookies 2 eggs, 1 cup sugar, 1 cup sour cream, 1 tsp. soda, 1 cup chopped raisins, 1/2 cup lard and butter, 2 cups flour, pinch salt, vanilla. Drop from tsp. upon buttered tins. — Mrs. Clarence Rich. Mother Hobson's Cookies 1 cup sugar, 1 cup molasses, 1 cup lard, 1 cup sweet milk, 2 level tsp. soda, 2 tsp. cinnamon, V2 tsp. cloves, 14 tsp. mace, i^ tsp. salt, about 5 cups flour. Roll out as soft as possible and cut in oblong squares. FROSTING— 1 cup pulverized sugar, 1/2 tsp. vanilla, y2 tsp. lemon, 2 tbsp. hot water. Spread thin on cookies. — Mrs. A. S. Maxham. Rainy Day Cookies 4 eggs, 3 cups brown sugar, 2 cups butter, 8 cups flour, 2 tsp. soda, 2 tsp. ginger. Cream butter and sugar, beat the eggs well, mix all together. Roll thin, cut in shapes and bake. — Mr. Jos. Moore, Chef. Dark Drop Cookies 1 cup brown sugar, i^ cup shortening, 1 egg, ^ cup each hot water and molasses, 1 tsp. each soda, baking powder, cinnamon, cloves and salt, sifted with 2% cups flour. Mix well, drop from small spoon upon greased tin and bake in quick oven. — Mrs. Ed. Holtz. 32 NEIGHBORHOOD COOK BOOK Frosted Creams 1 cup sugar, 1 cup molasses. 1 cup lard, i/^ cup sour milk, 2 eggs, (save white of one for icing), 1 tsp. cinna- mon, 1 tsp. nutmeg, 3 tsp. soda, 1 tsp. salt, flour. Cream sugar and lard, add beaten eggs, molasses, spices, soda dissolved in milk and enough flour to make quite stiff. Drop from spoon on buttered pans and bake. Cover with icing. Icing 1 cup sugar, % cup water. Boil until it threads: pour in the beaten white of 1 egg, beating until thick enough to spread on cakes — Mrs. Wallace Severance. Oatmeal Cookies 1 cup sugar, 1 cup butter, 2 eggs, 1 tsp. soda, 6 tbsp. sour milk, 1 tsp. cinnamon, i^ cup cho])ped raisins, i/^ cup chopped nut meats, 2 cups flour, 2 cups oatmeal, not cooked. Mix in the order given, dissolving soda in milk. Drop by teaspoons into greased pan; bake in moderate oven. —Mrs. H. W. Corke. Oat Meal Drops. 1 cup lard, 1 cup sugar, 8 tbsp. milk, 2 eggs, 1 tsp. soda, 1 tsp. cinnamon, 1/2 tsp. salt, 2 cups flour, 2 cups dry rolled oats, 1 cup chopped raisins. Cream lard with sugar, add beaten eggs; sift salt, soda and spices with flour; mix other ingredients in order given. Drop from a spoon on well-greased tins. — Mrs. A. W. Johnson. 53 NEIGHBORHOOD COOK BOOK Oatmeal Macaroons 4 cups oats, 2 cups brown sugar, 1 cup melted butter, 2 eggs, 2 cups cocoanut, 2 cups flour, 1 tsp. soda, % tsp. baking powder, pinch of salt. Drop egg yolks into melted butter and sugar, beat well^ add cocoanut and salt. Dissolve soda in a little hot water. Add oats and li^ cups flour, the last half cup of flour sparingly. Fold in well-beaten whites, drop from spoon and bake 15 minutes in a slow oven. — Mrs. Milton Collion. Oatmeal Oookies 1 cup lard, 3 eggs, 1 cup brown sugar, 1 cup white sugar, 1 cup cocoanut, 4 cups oatmeal, 2 cups flour, 1 tsp. salt. Cream lard and sugar, add egg yolks ; sift flour with 2 tsp. baking powder and add to the first mixture, then add the oatmeal and cocoanut. Fold in the stiffly-beaten whites after the ingredients have been thoroughly mixed. Drop from spoon and bake in moderate oven. If you cannot eat them send them to me. — ^Mrs. Chas. Langill. Oatmeal Cookies 11/^ cups oatmeal, 1 cup chopped raisins, 1 cup sugar, % cup lard and butter, 2 eggs beaten light, li/4 cups flour, 1 tsp. cinnamon, 1 tsp. vanilla, pinch of salt, 1 tsp. soda dissolved in hot water, 5 tbsp. sour milk, sour cream or hot water. Cream sugar and shortening, add eggs and the other ingredients in order given. Drop by spoonfuls on greased pan. Bake in moderate oven. — ^Mrs. C. U. Olson. 54 NEIGHBORHOOD COOK BOOK Oatmeal Drops 3 eggs, 1 cup sugar, 1 cup lard, 2 cups rolled oats, 2 cups flour, 1 cup raisins and currants, 2 tsp. cinnamon, 6 tbsp. sweet milk, 1 tsp. soda and a little baking powder. Drop in well-greased pan and bake. —Mrs. W. C. Fort. Oatmeal Macaroons 1 cup sugar, 1 tbsp. melted shortening, 2 eggs, % tsp. salt, 2y2 cups rolled oats, 2 tsp. baking powder and 1 tsp. flavoring. Cream sugar with shortening, add egg yolks, salt and rolled oats, add baking powder, beaten egg whites and flavoring; mix thoroughly. Drop on greased tins about half teaspoon to each macaroon allowing space for spreading. Bake about 10 minutes in moderate oven. ' Molasses Cookies % cup molasses, y^ cup sugar, ^ cup shortening, % cup hot water, with 1 tsp. soda, % tsp. salt, % tsp. ginger, and flour sufficient to roll out. These are much better if stirred stiff Avith spoon. Set in a cool place over night. Roll and bake. — Mrs. J. E. Hathaway. Molasses Cookies 1 cup sugar, 1 cup butter, 1 cup molasses, % cup buttermilk, 3 tsp. soda, 1 tsp. ginger and other spices to suit the taste. Mix in the usual order, roll thin, cut, and bake. - — Mrs, D. L. Miller. 55 Phone 313 GEO. A. KEARNEY I SANITARY ENGINEER 1141 OAK AVIENUE EVANSTON, ILL. A GOOD RECEIPT For a comfortable home next winter: Buy your fuel of the NORTH SHORE COAL COMPANY. Nothing but the best of selected fuels. CHICAGO Solvay Goifee Less Ash ^BECTw GiiaranteM Greater Efficiency yl/KSm Satisfaction YARD, 1520 LYONS STREET Phones: Evanston 1343; Wilmette 1400 56 NEIGHBORHOOD COOK BOOK Ice Box Cookies 1 lb. butterine, except one small slice, 1 cup brown su^ar, 1 cup white sugar, 3 eggs, 5 cups flour, 1 tsp. soda, 1 tsp. vanilla, 1 tsp. cinnamon, 1 cup black walnut meats, chopped. Cream shortening and sugar, add eggs unbeaten, sift flour, add soda to first cup flour, sift again and add to mixture, then add remainder of flour and other ingredi- ents. Knead, but do not roll. Put in dripping pan about 12 inches square. Let stand over night. In morning cut in 3 strips. Slice thin when ready to bake. The strips may be wrapped in waxed paper placed in ice box and baked as needed. Bake in m^msime oven 5 minutes. They are supposed to be crisp. Do not keep in cake box. Makes 200 cookies. — Mrs. H. B. Judson. Ice Box Cookies 1 lb. butter, 3 eggs, 1 cup brown sugar, 1 cup white sugar, 1 tbsp. cinnamon, 5 cups flour, 1 scant tbsp. soda, 1/4 lb. almonds. Cream the butter, add the sugar, beaten eggs, cinna- mon and soda mixed with the flour. Knead well, roll in one large roll or loaf, tiet stand all night in ice box or cool place. In morning cut in thin slices and bake in nfrnir i fpT oven. Before baking idace the almonds shaved in thin slices in a simple design on the cookies. —Mrs. E. Duble. 57 NEIGHBORHOOD COOK BOOK Chocolate Hermits % cup shortening, % cup white sugar, 2 eggs, I/2 cup seeded raisins or currants, i/4 tsp. salt, 2 level tsp. baking powder, 2 cups flour, i/4 cup cocoa, 2 tbsp. hot water, 1 tsp. cinnamon. Cream butter. Add sugar, eggs, raisins, flour in which baking powder, salt and cinnamon have been sifted. Add cocoa mixed in hot water. (More water may be needed.) Drop from spoon onto greased pan and bake iii moderate oven. ^ — Mrs. L. Ermil Butler. fe. Chocolate Cookies 1 cup sugar, i/^ cup butter, 1 egg, % cup sour milk or cream, % tsp. soda in milk, 3 squares melted choco- late, 2 cups flour, 1 cup nuts, 1 cup raisins, vanilla. Mix in order given. Drop on buttered cookie sheet. — Mrs. D. J. Bierwert. Indians, (Chocolate Cookies) V2 cup butter, 2 squares bitter chocolate, large size ; add 2 eggs well-beaten, I/2 cup flour, 1 cup sugar, 1 cup nuts. Spread about % inch thick in square pan and ])ake slowly for 20 minutes. Cool and cut in large squares. — ^Mrs. James H. Morey. Sug^ar Cookies 1 cup butter, 1 cup sugar, 2 tsp. baking powder, 4 l])sp. milk, 2 eggs, 1 tsp. lemon juice. Flour to mix and I'oll thin. — Mrs. Emil Nelson. 58 %: NEIGHBORHOOD COOK BOOK Sugar Cookies 2 scant cups sugar, 1 cup lard, 1 cup sour milk, 1 tsp. soda, 1 level tsp. baking powder, 2 eggs, salt, flavor- ing,, flour to make a soft dough. Roll rather thin. Cut and bake quickly. — Mrs. J. D. Kindig. Spice Cookies 1 cup syrup, 1 cup sugar. Let come to a boil and cool. 1 cup cream, 2 egg yolks, i/o tsp. cloves, 2 tbsp. grated orange peel, pinch of salt, pinch of allspice, 1 heaping tsp. baking soda, dissolved in hot water, flour to roll, not too stiff. — ^IVIrs. C. U. Olson. Spice Cake 1 cup sugar, % cup butter, 2 eggs, i/2 cup milk or cold coffee, 1 tsp. baking powder, li/4 cups flour, 1 cup raisins. Spices — cassia, cloves and nutmeg. — Mrs. A. H. Graves. Cream Cookies 1 cup sugar, 1 egg, i/4 tsp. salt, 1 cup sour cream, 1/2 tsp. soda, dissolved in some cream, 1 tsp. baking powder, flour to make thick batter. Drop from teaspoon on greased tins. ^Mrs. I. P. Berry. Vanilla Cookies 1 cup sugar, % cup butter, 2 eggs, 2 tbsp. milk, 2 tsp. vanilla, 1 tsp. baking powder, flour enough to make as soft as can be handled. Bake in hot oven. —Mrs. U. G. Buck. ^9 NEIGHBORHOOD COOK BOOK Caramel Cookies Mix 1/^ cup butter, I/2 ^^p lard, 1 cup sugar, 2 eggs, 5 t])sp. sweet milk, a small tsp. salt, 2 cups rolled oats, 2 cups flour, 1 tsp. cinnamon, a pinch of cloves and % tsp. of soda. Drop by bits on a baking pan. — Mrs. F. C. Nilsson. Date Strips 3 eggs well beaten, 1 cup sugar, 1 cup flour, 5 tbsp. hot water, 1 cup walnut meats, 1 cup chopped dates, 2 tsp. baking powder, y^, tsp. cinnamon, pinch of salt. Mix together in the order given; spread thinly in square pans. Bake in slow oven ; cut in strips when done. — Mrs. J. D. Kindig. Date Bars Beat 3 eggs into 1 cup of sugar and pinch of salt. Add % cup flour, sifted with 1 tsp. baking powder, 1 tsp. vanilla, 1 package cut dates, 1 cup nuts. Bake % hour, and cover with powdered sugar. Cut in bars. —Mrs. Bruce W. Thayer. Date Cookies 2 cups rolled oats, 21/2 cups flour, 1 cup brown sugar, 1/^ cup butter, 1/2 ^^P l^^'d, V^ cup sour milk, 1 tsp. soda. FILLING. 1 lb. dates, 1 cup brown sugar, 1 cup hot water ; cook until smooth and thick. Roll the dough out quite thin, spread filling between two layers and bake in sheets in hot oven. When cool cut in squares. —Mrs. C. B. Coon. 60 NEIGHBORHOOD COOK BOOK Date Bars ,1 Ibf dates stoned ^nd chopped, 1 tsp. ^oda sprinkled over thc: dates, tlien* 1 ewp. boilingJ^Avater poured over ihem^Jjei eool and drain ; add to the dates. 1 cup sugar^ i/3".cup creamed butter, 1 egg beaten.' Then add IV2 cups flour, y2 cup nut meats and the water drained from the dates. Mix all well together. Bake slowly 45 min- utes in pan 7x12 inches. Cut in bars when cold. —Mrs. G. F. Falley. Date Sticks 3 whole eggs, pinch salt, 1 cup granulated sugar, 1 cup flour, 1 tsp. baking powder. Cut up a package of dates and add 1 cup of chopped walnut meats. Put the dates in the flour and add eggs, slightly-beaten, and enough milk to moisten. Spread thin in dripping pan. Bake in slow oven, and powder with pulverized sugar. Cut while hot into strips. — Mrs. H. McPherrin. Filled Cookies % cup shortening, 1 cup sugar, 1 egg, ^2 eup milk, 1 tsp. flavoring, I/2 tsp. salt, 3I/2 cups flour and 4 tsp. bakings powder. Cream shortening; add sugar, beaten egg, milk and flavoring ; add flour, salt and baking powder, which have been sifted together. Roll thin on slightly floured board and cut with cookie cutter. Place 1 tsp. of filling on each cookie, cover with another cookie, press edges together. Bake in moderate oven 12 to 15 minutes. 61 For fillhij;, see pa-e 11 MONARCH The only real competitor of the MONARCH line is the Housewife, who painstakingly puts up her own reserve table supplies. But there come times when you are unable to procure the quality of raw materials which will satisfy. Then you can turn to MONARCH with full confidence that in using them, you will serve your family with a Trade Marked Brand of foods that compare in quality with your own home product. Monarch Products You Should Know Coffee, Cocoa, Tea, Catsup, Chili Sauce, Sweet Pickles, Preserves, Jelly, Mayonnaise Dressing, Thousand Island Dressing, Olive Oil, Peanut But- ter, Tomatoes, Spinach, Asparagus, Corn, Peas, Beets, Pumpkin, Red Kidney Beans, Sliced Pine- apple, Loganberries, Red Pitted Cherries, Grape Fruit Hearts, Sliced Peaches, Fruit Salad, Pears, Yellow Cling Peaches, Red Raspberries, Apricots, Crushed Pineapple. QUALITY REID, ^lURDOCH & CO. Established 1853 Chicago — Boston — Pittsburgh New York 62 NEIGHBORHOOD COOK BOOK Fruit Cookies 2 cups brown sugar, % cup butter, 2 eggs, % cup sour milk, 1 tsp. soda in the milk, 1 tsp. baking powder (in enough flour to handle the dough), i/^ tsp. cloves, 1/2 tsp. cinnamon, I/2 tsp. allspice and nutmeg. Roll and bake in hot oven. Raisins or currant!^ or both may be used in these cookies. — Mrs. F. C. Nilsson. Nut Cookies 1 cup brown sugar, 1 cup w^hite sugar, 1 cup butter, 1 cup chopped nuts, 14 ^^P l^ot water, 3I/2 cups flour, 2 eggs, 1 tsp. soda, 1 tsp. salt, 1 tbsp. vanilla. Mix together, roll in loaf and let stand in ice box until morning. Then slice off and bake in moderate oven. — Mrs. Luella King. Vanity 2 eggs well beaten, a pinch of salt, thicken with flour. Make quite stiff. Roll very thin, cut in strips 1 inch wide, 3 inches long, fry in deep lard until brown. Sprinkle with powdered sugar before serving. — ^Mrs. J. E. Hathaway. "Browpies" Cookies 2 eggs (beaten), 1 cap gi^ar. V^ cup butter, melted with 2 squares Baker's Chocolate. Beat all together. Stir in 1 scant cup flour and 1 cup black walnut meats. Spread thin and bake quickly. Cut while hot into 2 inch strips, but do not remove cookies from pan until they are cool. — Mrs. J. C. Murley. 63 NEIGHBORHOOD COOK BOOK Ginger Creams 1 egg, 1 scant cup sugar, % cup butter, % «up mo- lasses, y2 cup cold water, 1 tsp. soda, 1 tsp. j?inger, 1 tsp. cinnamon, 14 tsp. nutmeg, i/^ tsp. cloves, 2 cups flour, pinch of salt. Bake in square tins. When cold, cut in squares and ice. — Mrs. Hunter Nethery. Ginger Snaps 1 egg, 11/^ cup sugar, I/2 ^^^P molasses, 1 cup lard and butter mixed, I/2 cup water or sour milk, 1 tbsp. soda dissolved in the water or milk, 1 tbsp. ginger, cinna- mon and cloves together. Flour to make soft dough, unless milk is used, then make a stiff dough. —Mrs. E. R. Pulliam. Cocoanut Balls 1 lb. shredded cocoanut, 1 can Borden's condensed milk. Mix well with hands and form in balls. Put in greased pan and bake until broAvn. — Mrs. Lorenzen. Cocoanut Cookies 2 cups corn flakes, 1 cup dry cocoanut, 1 cup white sugar, whites of 2 eggs, (beaten very stiff) ; add 1 tsp. vanilla extract. — Mrs. C. Malm. Cocoanut Macaroons 1 Qgg well-beaten, i/^ cup sugar, % cup cocoanut and 1 cup rolled oats. Make into small round cakes and bake in a quick oven until crisp. —Mrs. W. C. Fort. 64 NEIGHBORHOOD COOK BOOK Swedish Sprits Cookies 1/2 lb. butter, % cup sugar, 3 egg yolks, 4 grated bitter almonds or almond extract, 21/^ cups flour. Mix in the order given, shape in letter S with pastry tube. Bake in hot oven. — Mrs. C. U. Olson. Spritzar 1 lb. butter, 1 cup sugar, 1 whole egg, 1 yolk, 10 bitter and 10 sweet almonds, 14 tsp. baking powder, about 3i/^ cups flour. Put through a pastry tube and bake. — Mrs. 0. Carlson. Sponge Drops 2 eggs, 1 cup sour cream, % cup sour milk, 2 cups sugar, 1% tsp. soda, 3I/2 cups flour, vanilla. Mix together, and drop by spoonfuls on greased pans. —Mrs. W. L. Ball. Jewish Cookies 3 eggs, % cup granulated sugar, beat five minutes. 1 lb. dates and 1 cup walnut meats cut in pieces, 4 tbsp. flour, 1 tsp. vanilla, 1 tsp. baking powder. Mix 1 tbsp. flour with the dates and nuts, rest of flour and baking powder together, add to the beaten sugar and eggs. Add flavoring and spread in square pans quite thin. Bake very slowly. Cut in squares and when cold sprinkle with powdered sugar. — Mrs. G. C. Carnright. 65 NEIGHBORHOOD COOK BOOK Marguerites Use any boiled icing, i^ lb. dates or raisins chopped fine, % lb. walnuts, chopped; beat thoroughly in icing and spread between wafers or crackers. — Mrs. G. A. Burton. Marguerites 2 eggs, 1 cup brown sugar, y^, cup flour, 14 "^^V- baking powder, % tsp. salt, 1 cup pecan nut meats broken in small pieces. Beat eggs slightly, add other ingredients, fill small buttered tins two-thirds full, and bake in moderate oven fifteen minutes. —Mrs. C. U. Olson. Lace Wafers Beat 1 cup sugar with beaten yolks of 2 eggs, add beaten whites and 1 tsp. vanilla. Fold in 4 cups corn- flakes. Drop from spoon on inverted pan (unbuttered) and bake in slow oven. Remove with cake turner. Makes about 40. — Mrs. J. W. Kassel. Almond Shorts 1 pound butter, 1 cup brown sugar, 1 cup white sugar, 3 eggs, 5 cups flour, i/^ tsp. soda, 1 tsp. cinnamon, i/^ lb. almonds. Cream butter and sugar, add eggs; sift flour with cinnamon and add gradually to mixture, blending well after each addition. Mix soda with a little hot water and add to mixture ; add almonds whole. Shape in loaf and set in a cool place over night. Cut in slices and bake. — Mrs. S. N. Gustafson. 66 NEIGHBORHOOD COOK BOOK Rolled Oat Macaroons 1 cup sugar, 2 eggs, 1 tbsp. melted butter, 1 cup Sunsweet Prunes, washed, pitted and chopped, 2 cups rolled oats, 1 tsp. vanilla. Beat eggs until light. Gradually add sugar, then remaining ingredients. Drop with teaspoon on gi^eased cookie pans and bake in moderate oven until golden brown. — Miss Alice Miller. Frozen Dainties 1 cup brown sugar, 1 cup granulated sugar, 1 cup lard, 1 cup butter, 3 eggs, 3 cups flour, 1 tsp. each of salt, soda, and cloves, 1 cup chopped nuts, about 21/^ cups flour to knead. Roll to preferred size and place in ice box over night. In the morning slice and bake. — Mr. Jos. Moore, Chef. Shavings 3 eggs, Aveigh to the oz. very accurately, same weight of flour, butter and sugar. Drop on buttered pan and bake in moderate oven until light broAvn. While still hot, roll over mailing tube, covered with oiled paper, into cones. — Mrs. Victor White. Russian Rocks 11/2 cup dark brown sugar, y^ cup butter, 1 cup raisins, 1 cup walnuts (chopped), 1 tsp. vanilla, 2 eggs, 1/2 cup milk, 3 cups flour, 1 tsp. soda. Mix soda and flour and sift three times. Drop from small spoon on greased pan. —Mrs. C. H. Good. 67 NEIGHBORHOOD COOK BOOK Molasses Drop Cakes % cup butter, 1 cup sugar, 1 cup molasses, 1 cup cold water, 2 eggs beaten, 2 tsp. soda heaping, % tsp. cloves, 1 tsp. cinnamon, 1 tsp. ginger heaping, 5 cups flour. Dissolve soda in water and mix together in the order given. Drop from spoon into pan and bake. — Mrs. Luella King. Cheese Straws 4 tbsp. flour, 6 tbsp. cheese, 4 tbsp. butter, pinch salt, pinch of cayenne, 1 egg yolk. Rub butter into flour, and add grated cheese, salt, and cayenne. Mix to a paste with egg yolk. Roll into eighth-inch thickness. Cut into narrow strips about 5 inches long, and bake in a hot oven 10 minutes. — ^Mrs. Emil Nelson. Browliies 1 cup sugar, % cup butter, 2 eggs, 2 squares of chocolate, pinch of salt, % tsp. vanilla, 1 cup flour, 1 cup wabiuts. Cream butter and sugar ; add eggs l)eaten light. Stir in melted chocolate and add salt, flour, wal- nuts and vanilla. Pour into square pan and l)ake 25 minutes. Cut into squares. — Mrs. W. L. Ball. Soft Ginger Cookies 1 cup N. O. molasses, 1 cup brown sugar, 1 cup shortening, 1 tbsp. ginger, 1 tbsp. soda, 1 cup boihng water, 4 cups flour, 3 eggs. Put molasses, sugar and 68 NEIGHBORHOOD COOK BOOK shortening in bowl ; add boiling water in which soda has been dissolved. Beat well, add flour and ginger, and beat again. Add well-beaten eggs (just 1 egg makes good cookies) . Drop from tbsp. on cookie tin and bake in moderate oven. Makes 36 large cookies. — Mrs. Sarah Swingle. Ging-er Bread % cup molasses, % cup sugar, % cup butter (fill cup with boiling water), 1 egg (beaten), 1% cup flour, 1 small tsp. soda, sifted in flour, % tsp. each cinnamon and cloves, 1 tsp. ginger. Bake in sheet 30 minutes. —Mrs. E. R. PuUiam. Ginger Bfread % cup butter, % cup boiling water, 1 cup molasses, 1 cggj 2% cups flour, iy2 tsp. soda, % tsp. salt, 1 tsp. cinnamon, 1 tsp. ginger, y^ tsp. allspice or cloves. Mix dry ingredients. Put butter in cup and fill with water. Add molasses, egg well-beaten, then dry mixture. Bake in large shallow pan about 30 minutes. — Mrs. M. Belle Woods. Small Ginger Bread ^4 cup shortening, % cup sugar, 1 egg unbeaten, 1 tsp. soda, 1 cup buttermilk or sour milk (scant), % cup molasses. Sift together 2 scant cups flour, 1 tsp. gii^er, i/4tsp. salt, spices to taste, and add to other mixture. Bake in slow oven, hot at first. — ^Mrs. C. H. Hathaway. 69 Phone Evanston 5995 Ricklef s & Schuett Co. Incorporated Lighting Equipment 606 DAVIS STREET EVANSTON Phones 1964 ( 1964 Superior] ^^^^ J. B. Noelle Company PAINTING :: FINISHING DECORATING 864-8 NORTH FRANKLIN STREET CHICAGO 70 NEIGHBORHOOD COOK BOOK Ginger Bread 1 cup sugar, I/2 cup lard or butter, I/2 cup molasses, 1 large tsp. soda dissolved in cup of hot water. V2 tsp. ginger, 1 scant tsp. cinnamon, 1 tsp. allspice, 2 cups flour, or enough to make stiff batter; then break in 2 eggs and pinch of salt. Mix thoroughly. — Mrs. A. G. Aeppli. Ginger Bread 1 ^SS, V2 cup shortening, % cup molasses, 1 tsp. ginger, 1 tsp. cinnamon, 2 tsp. soda, 1 cup boiling water, 2 cups flour. Mix as plain cake, adding flour last ; looks very thin but it is all right. — Mrs. A. W. Johnson. Ginger Bread 1 cup white sugar, 1 cup N. O. molasses, 1 cup short- ening, 1 cup sour milk (or cream), 4 cups flour, 2 tsp. soda, 2 tsp. ginger, 1 tsp. salt. Bake 30 minutes. — Mrs. Geo. F. Tyson. President McKinley's Favorite Ginger Bread 1% cups sugar, li/^ cups molasses, % cup lard, 1 cup hot water, li/^ tsp. soda, 1 tsp. salt, 2 heaping tsp. gin- ger, 1 tsp. ])aking powder. Enough flour to make very stiff (about 1 qt.). Just before placing in oven, drop in 3 eggs, one at a time unbeaten, and beat well into mix- ture. Bake slowlj^ A large recipe: % for ordinary use. , — Mrs. F. A. Pontious. 71 NEIGHBORHOOD COOK BOOK Soft Ginger Bread % cup sugar, I/2 cup shortening, 1 cup N. 0. molasses, 21/^ cups flour, 1 tsp. each of cinnamon, cloves, and ginger, 2 tsp. soda dissolved in 1 cup boiling water. Lastly, 2 well-beaten eggs. — ^Mrs. Horace G. Smith. Soft Ginger Bread 1 cup sugar, 1 cup molasses, ^2 cup shortening, 1 cup sour milk, 1 tbsp. ground ginger, y^ tbsp. cinnamon, 2 eggs, 2 tsp. soda. — Mrs. A. S. Roome. Soft Ginger Bread Break 1 egg in a cup and fill with molasses. Add % cup melted butter, 1 tsp. soda dissolved in % cup sour milk, 1% cups flour, 1 tsp. cinnamon. Bake in slow oven. • — Mrs. I. P. Berry. 72 Cakes 78 NEIGHBORHOOD COOK BOOK CAKES Angel Cake . Sdft together 4 times: li/^ cups sugar, 1 cup flour, 1 tsp. cream of tartar. Stir into this the whites of 11 eggs thoroughly beaten. Flavor with J^ tsp. rose extract. Bake 50 niin. in a slow oven, and do not open oven for 30 min. Turn pan over rack and let cake remain for 1 hour. —Mrs. W. B. Miller. • Angel Cake Whites of 12 eggs, li/4 cups granulated sugar, 1 cup Swans Down Cake Flour, 1 level ts'p. cream of tartar, pinch of salt added to eggs before whipping, 1 tsp. vanilla. Sift, measure, and set aside sugar and flour ; whip eggs to foam, add cream of tartar, and whip until very stiff. Fold in sugar and add vanilla, then fold in flour lightly. Bake in moderate oven 35 min. — Feme Leaf Olsen. Angel Cake Whites of 2 eggs, 1 cup sugar, 1 cup boiling milk, 2 tsp. baking powder, 1 cup| flour, 1 tbsp. cornstarch. Sift sugar, flour, cornstarch, and baking powder together. Beat eggs ia. a foam and fold in gradually. Bake in a moderate d^ejf. — Mrs:**E%ma Munshaw, Lansing, Mich. 75 Healthful Reliable Economical (^ When a recipe says '* baking powder it means ROIAL BAKING POWDER m ^.^:^i Absolutely Pure Made from Cream of Tartar, \ derived from grapes. ^ .->- NEIGHBORHOOD COOK BOOK Prize Winning Angel Food Cake Whites of 10 large or 11 small eggs, 1% cups granu- lated sugar, 1 cup sifted flour, 1 level tsp. cream of tartar, pinch of salt, 1 tsp. vanilla. Whip eggs to a froth, add salt, cream of tartar and vanilla. Continue whipping until froth is stiff, then add sugar gradually. Fold in flour and bake in very slow oven 40 to 50 minutes. — Mrs. J. H. Taft. Angel Food Cake Whites of 11 eggs, pinch of salt, l^ level tsp. cream of tartar, I/2 tsp. vanilla, 1^/4 cups sugar, 1 cup pastry flour sifted 6 or 8 times. Beat whites to a foam. Add salt and cream of tartar and beat until you can turn bowl upside down. Then add vanilla and fold in gradu- ally the well-sifted sugar and flour. Bake slowly for first 30 min. and turn up gas a little higher for last 15 min. Use ungreased pan. Flavor icing with almond extract. — Mrs. Hunter Nethery. AUgel Food Cake 11/4 cups egg-whites, 1 tsp. cream of tartar, II/2 cups fine granulated sugar (sifted), 1 cup Swansdown flour, sifted once, measured and sifted 4 times, i^ tsp. salt, 1 tsp. extract. Pour the egg whites on a large platter, add salt and beat with flat egg-beater until foamy. Add cream of tartar and continue beating until the eggs are stiff but not dry. Fold in the sugar, 1 tbsp. at a time. Add flavoring. Fold in the flour in the same manner as the sugar. Pour into an ungreased patent tin and bake in a slow oven 50 to 60 minutes, increasing heat slightly when cake is almost done. — Mrs. C. A. Bottorff. 77 NEIGHBORHOOD COOK BOOK Apple Cake 1% cups flour, 2 t^. baking powder, 1 tbsp. sugar, pinch of salt, 2 tbsp. butter, milk to make a stiff batter. Place in pie tin and cover top with thick slices of apple. Cover with % cup sugar, a little cinnamon and small bits of butter. Bake in a moderate oven 20 to 30 min- utes. —Mrs. Elizabeth Harvey. Apple Cake 14 VTtu)u To Make Burnt Sugar Burn 1^ cup sugar, and then dissolve with i/4 cup ^at^r- —Mrs. C. J. Preston. 80 NEIGHBORHOOD COOK BOOK Chocolate Layer Cake 1 cup lard (or butter) creamed with 1 cup sugar, 2 eggs Avell-lx^aten, 1 tsp. soda in % cup thick sour milk, 11^ heaping cups flour, with l^ tsp. baking powder, 1% squares chocolate dissolved in % cup hot water. Bake in layers 20 minutes in moderate oven. Cover Avith chocolate or white frosting. — Mrs. L. Shellberg. Chocolate Cake % cup brown sugar (or white), % cup sweet milk, % cup grated chocolate or 2 heaping tbsp. cocoa. Boil and when tepid, add to the following: 1 cup sugar, y^ cup butter, 2 eggs, % cup milk (sweet or sour), 1 tsp. soda sifted in 2 cups flour, 1 tsp. vanilla. — Mrs. Liiella King. Chocolate Nut Cake Melt 4 squares of Baker's chocolate and add % cup brown sugar, 1 cup milk, 1 ^^^'^ yolk, well beaten. Cook until smooth. Cream % cup butter with 1 cup broAvn sugar, 2 egg yolks (well-beaten), pinch of salt and flavor- ing, % cup sour milk in which 1 tsp. soda has been dis- solved, 2 cups flour Avith 1 tsp. baking powder, ^/^ cup chopped nuts. To this add the chocolate mixture and fold in the Avell-beaten whites of the 3 eggs. Bake in flat pan 35 min. — Mrs. W. Mung. 81 Repairing of All Kinds of Heating Apparatus A Specialty LECHNER HEATING CO. Heating and Sheet Metal Work 1716 ASHLAND A\T5NUE Phone 1814 EVANSTON, ILL. Phone 4676 W. H. BLACKER MASON CONTRACTOR AND CEMENT WORK Chimney and Mantle Work a Specialty 1206 MONROE STREET EVANSTON, ILL. WEISE BROTHERS Manufacturers of SASH DOORS FRAMES INTERIOR FINISH AND STAIRS 1124-1132 DODGE AVENUE Telephone 697 EVANSTON, ILL. Come to Evanstoii's most exclusive Hotel for sei^vice unexcelled both in rooms and cafe. EVANSTON HOTEL Cor. MAIN STREET and FOREST AVENUE Tel. E. 5000 L. H. FIELD, Mgr. 82 NEIGHBORHOOD COOK BOOK Chocolate Fudge Cake 1 cup sugar, i/^ cup butter, a little salt, 2 tbsp. cocoa, 1 level tsp. soda dissolved in % cup sour milk, % tsp. baking powder sifted in 1% cup flour. After mixing well, add i/4 cup hot water (more if necessary to make dough very thin). Bake in shallow pan. When cold, split and fill with the following: Filling : 1 cup sugar, 1 tbsp. cocoa, 1 cup hot water, large piece of butter and a pinch of salt. Boil and thicken with 1 heaping tbsp. cornstarch dis- solved in a little cold water, 1 tsp. vanilla. — Mrs. L. Harvey. Chocolate Caramel Cake Part 1 — 1/^ cake Baker's chocolate shaved fine, 1 cup sugar, 1/^ cup sweet milk, yolk of 1 egg. Boil until it thickens and cool. Part 2 — 1 cup sugar, ^/^ cup butter (scant), 2 eggs, 1 cup milk, 2 cups flour, 2 tsp. baking powder, 2 tsp. vanilla. Before adding flour, stir in the cooked chocolate. Eggless Chjocolate Cake 1/2 cup butter (or shortening), 1 cup sugar, 1 cup sour milk, 1 tsp. soda, ^4 tsp. salt, 2 cups flour, 2 tbsp. cocoa, 1 tsp. vanilla. Cream butter and sugar. Sift salt, soda and cocoa with flour, add to mixture alternately with sour milk. Bake in a moderate oven. — ^Mrs. W. V. Turner. 83 NEIGHBORHOOD COOK BOOK Cocoa Cake 1 egg, 1 cup sugar, % cup melted butter, 1 cup sour milk in which % tsp. soda has been dissolved, li/^ cups flour sifted with 2 tbsp. cocoa and % tsp. baking powder, 1 tsp. vanilla. Beat egg until light, add sugar and beat again. Then add melted butter, milk, flour and flavoring. — ^Mrs. S. I. Koogle. Cocoa Cake With Marshmallow Filling 1 cup sugar, 3 tbsp. melted butter, 1 egg, 1 cup sour milk in which % tsp. soda has been dissolved, li/^ cups flour sifted with i^ tsp. baking powder and 2 tbsp. cocoa, pinch cinnamon, 1 tsp. vanilla. Cream sugar and butter, add egg, milk and flour. Bake 15 minutes. Filling Boil 1 cup water, 1 cup brown sugar and 1 cup white sugar until it threads. Pour into beaten whites of 2 eggs stirring constantly. Add i/4 1^^- marshmallows and boil a few" minutes. Cool before spreading over cake. — Mrs. W. A. Brodkorb. Cocoa Cake 1 tbsp. butter, 1 cup sugar, 1 egg, 14 cup sour cream, 1 tsp. soda, 1 tbsp. cocoa dissolved in hot water, 1 tsp. vanilla, 1 large cup flour, I/2 cup boiling water, added last. — Mrs. H. R. Putnam. 84 NEIGHBORHOOD COOK BOOK Cake Without Eggs or Butter Boil for 20 minutes the following: 2 cups water, 1 tbsp. lard, % tsp. salt, 1 cup raisins, 1 cup currants, 1 tsp. each of nutmeg, cinnamon and allspice. Let cool and add 3 cups of flour. Dissolve 1 tsp. baking powder in 2 tsp. lukewarm water and add, stirring well. Bake for 1 hour or more in slow oven. — ^Mrs. Thomas Savage. Cream Cake 3 eggs, 1 cup sugar, 3 tbsp. water, li/^ cups flour, 2 tsp. baking powder. Bake in jelly cake pans. CRP]AM: 1 pt. milk, 1 egg, li/^ tbsp. cornstarch, 2 tbsp. sugar. Add chocolate to cream if desired. — ^Mrs. Hu Maxwell. Cherry Cake 11/4 cups sugar, % cup butter, 1 tsp. soda dissolved in 1 cup sour milk, yolks of 3 eggs, 1 tsp. cinnamon, 2 cups flour, 1 cup of canned cherries (drained). — Mrs. I. P. Berry. Crumb Cake 2 cups flour, 11/^ cups sugar, 3^ cup butter. Crumb together as for biscuits. Take out % cup to cover top of cake when readj' for the oven. To remainder add 2 tsp. baking powder, 2 eggs well -beaten, % cup sweet milk. This cake requires no icing. — Mrs. C. M. Munson. 85 NEIGHBORHOOD COOK BOOK Canada War Cake 2 cups broAVii sugar, 2 cups hot water, 2 tsp. lard, 1 tsp. salt, 1 tsp. cloves, 1 tsp. cinnamon, 1 pkge. raisins. Boil all for 5 minutes. When cool, add 1 tsp. soda dissolved in hot water, and 3 cups flour. Bake in 2 loaves — 45 minutes. — Mrs. Bliss Langill. Date Cake To 1 pkg. of dates ,(^ut in pieces), add 1 cup of hot water, with one tsp. soda, and let cool. Cream 1 cup sugar, 1 tbsp. butter, 1 egg. Add date mixture to cream mixture and 1% cups of flour with 1 tsp. baking powder, then 1 cup nuts, salt and vanilla. Ice with the following: Boil 2 tbsp. cream with 1 tbsp. butter, and thicken while hot with pulverized sugar. — Mrs. 0. C. Carnright. Date Cake 1 box dates, seeded, 1 cup boiling water, 1 tsp. soda, heaping. Cut the seeded dates in pieces. Mix the boiling water with the soda and pour over the dates; let stand until the second part is ready. Second part: 1 cup sugar, 1 tbsp. butter, large, % cup nut meats, 1 tsp. baking powder, 1 egg, vanilla, 2 cups flour. Cream sugar, eggs, and butter ; then pour in the f ii*st part, also the nut meats, flour, vanilla and baking powder. Bake slowly. Cut in squares. Serve with a spoon of whipped cream and a cherry on top or cut in strips and roll in powdered sugar. — Mrs. Leslie Stewart. 86 NEIGHBORHOOD COOK BOOK Date Cake 1 pkg. dates, 2 tbsp. butter, 1 tsp. soda. Pour 1 cup boiling water over this and let cool. Then add, 1 pinch salt, 1 cup sugar, 2 eggs (well-beaten), 2 cups flour, lA cup nut meats. Bake in slow oven in layers or loaf. — ^Mrs. A. Wagner. Date and Nut Cake Mix : 1 cup sugar, 2 tbsp. butter, 1 egg, pinch of salt. Cut in small pieces, 1 pkg. dates and add 1 cup boiling water and 1 tsp. soda. Let cool and add to butter mix- ture. Then add 1% cups of flour, 1 cup chopped walnut meats and % tsp. vanilla. Bake 30 minutes in 2 layers or sheet cake. Use chocolate filling. Cut into squares and top with whipped cream. — ^Mrs. Rohland Petterson. Date alid Nut Cake Cut one package of dates in small pieces; add one cup hot water and 1 tsp. baking soda. Let stand until luke-warm. Cream 1 cup sugar and 1 tbsp. butter and add 1 egg. Then add dates and water, li/^ cups flour and 1 tsp. baking powder. 4.dd % cup chopped nuts. - —Mrs. R. Seefurth. 87 YOU will always find what you are looking for at SCHIMBEKG'S at the right price. SCHIMBEBG'S 521 MAIN STREET Tel. 1246 DRY GOODS and LADIES READY TO WEAR S. P. GERDL GROCERIES — MEATS 511-13 MAIN STREET 922 DAVIS STREET Phone 6774 Phone 1917 1908 CENTRAL — Phone 3750 Food Products of Quality N. K. WELTER FLORIST 523 MAIN STREET Phone 879 EVANSTON, JUL. Members of F. T. D. Service J. A. RUST Established 1873 J. E. RUST Swezey Dumb Waiter Co, (Not Inc.) Manufacturers of SWEZEY'S IMPROVED DUMB WAITER for Hospitals, Restaurants and Dwellings 6611 WENTAVORTH AVENUE Telephone: Englewood 4336 CHICAGO 88 NEIGHBORHOOD COOK BOOK Devil's Food Cake 2 cups granulated sugar, 4 eggs, 2 squares Baker's chocolate (grated), 3 tsp. baking powder, 2 cups floui', % cup Crisco, 1 cup hot mashed potatoes, I/2 tsp. cinna- mon, y^. cup milk, 1 cup nut meats. Cream together sugar and Crisco. Add the beaten yolks of the eggs. Stir in the mashed potatoes, grated chocolate and nut meats. Sift together the flour, nut- meg and cinnamon and stir in alternately with the milk. Beat thoroughly and fold in the beaten whites of eggs. Makes a large cake. — Mrs. Emil Nelson. Devil's Food Cake 1 cup sugar, 2 tbsp. shortening, 2 eggs, y^. cup milk, (sweet or sour), 4 tsp. cocoa, i/^ cup boiling water, li/^ cups flour, 1 tsp. soda, % tsp. baking powder, 1 tsp. vanilla. Cream the butter and the sugar, add eggs and milk, in which soda has been dissolved. Add the baking powder to the flour and mix. Dissolve cocoa in boiling water and add to the above mixture. Flavor with vanilla. Bake in layers or flat pan. Top with boiled icing. — ^Mrs. Hunter Nethery. Devil's Food Cake 1 cup sugar and 2 tbsp. butter (creamed well), 1 ^%%, (beaten very light), 2 tbsp. cocoa, 1 cup sour milk in which 1 tsp. soda has been dissolved, li/^ cups flour sifted with 1 tsp. Royal Baking Powder, 1 tsp. vanilla. Beat thoroughly and bake in 2 layers. — ^Mrs. Cyrus Good. * 89 NEIGHBORHOOD COOK BOOK Economical Devil's Food Cake Break 1 egg into dish, add 1 cup sugar, 1 tbsp. butter, 2 tbsp. cocoa, 1 tsp. soda, i/4 tsp. salt and stir well. Then add 1 cup sour milk, II/2 cups flour and flavor with vanilla. Icing 1 egg, 1 cup sugar, 1 tbsp. cocoa, I/2 tbsp. butter, i/^ cup milk. Cook until thick, stirring constantly. Beat until cool and spread over cake. — Mrs. Gr. C. Pierce. Devil's Food Cake 1 cup sugar, 1 tbsp. butter, 2 eggs, i/^ cup sour milk, 1 tsp. soda (in milk), II/2 cups flour, 1 square chocolate (melted) . Cream the butter and sugar, add the eggs and cream again. Stir in the milk and flour alternately. Add the chocolate, pour into buttered pans and bake in moderate oven. FILLING : — 1 cup raisins, chopped fine, 1 small cup sugar, 1/2 cup water. Cook until thick. Then add % cup walnuts (chopped fine) . Spread between layers and top with powd. sugar and butter icing. — ^INIrs. Bliss Langill. Poor Man's Devil's Food Cake 1 egg, 1 cup light brown sugar, 1 heaping tbsp. butter, salt, 1 cup sour milk, in which 1 level tsp. soda has been dissolved, 2 cups flour sifted Avith 2 tsp. baking powder, % cake Baker's bitter chocolate cooked until thick in a little water. Cream butter and sugar, and well-beaten eggs, milk, flour and chocolate. — Mrs. G. C. Carnright. 90 NEIGHBORHOOD COOK BOOK An Eggless, Butterless, Devil's Food Cake Cream l^/^ cups of brown sugar and I/2 cup of lard. Add Yo cup of grated chocolate, dissolved in y^ cup of boiling water, and 1 tsp. of soda in i/^ cup of sour milk. Sift together 1% cups of flour, % cup of corn- starch, 14 tsp. each of cinnamon and cloves. Add to creamed mixture and bake. — ^Mrs. C. A. IGein. First Cake (Named because it is a good recipe to t\;ach a child. It does not fail.) 1 cup sugar, 1 tbsp. lard (rounded), 1 egg and 1 yolk, 1 cup milk, 2 rounded tbsp. cocoa, 1 tsp. soda, 1 rounded cup of flour, vanilla and salt. White Icing ]/s cup sugar, 3 tbsp. cold water, 1 unbeaten egg white. Mix, put into a double boiler over boiling water and beat for 7 minutes with a dover beater. Take from fire and beat until thick. — Mrs. J. C. Murley. Favorite Cake (A cake baked after this recipe won a price of $1,000.) V2 cup butter, 2 cups sugar, 3 eggs, 1 cup milk, 2 tsp. cocoa, 1 tsp. cinnamon, 2i/^ cups flour sifted with 2 tsp. baking poAvder. — Mrs. V. A. Beckman. 91 NEIGHBORHOOD COOK BOOK Feather Cake 3 eggs well-beaten, add 1 cup sugar and beat again. Sift 1 cup flour with 1 tsp. baking powder and add a little at a time. Heat % cup milk and 1 tsp, butter to boiling point and add hot to other mixture. Bake in ungreased pan 20 minutes. Have oven very hot at first. — Miss Mattie Nelson. Pniit Cake 11/2 cups sugar, % cup butter, 2 eggs, 1 cup sour milk, 1 tsp. soda, 2 cups flour, spices and fruit. — ^Alrs. I. P. Berry. Fruit Cake Cream 1 cup butter, add 2 cups sugar, then 4 eggs beaten light, 1 level tsp. soda dissolved in 1 cup sour milk. Sift 3 cups flour, 1 tsp. each of cloves, cinnamon, and nutmeg, 1 cup each of raisins, currants, dates, and figs, 14 cup citron. Soak raisins in hot water over night. Beat all well and bake 1 hour. — Mrs. Woodruff. Pudge Mocha Cake y<2. ctip milk, 2 eggs, 3 tbsp. cocoa, 1 cup sugar, 3 tbsp. butter or substitute, 1 tsp. vanilla, li/^ cups pastry flour, 11/^ tsp. baking powder, % cup milk, additional. Scald 1/^ cup milk and pour it over the beaten ^^^ yolks. Cook in double boiler until mixture thickens like custard. Add sugar and butter, stir thoroughly, add vanilla, flour and baking powder, then the additional milk. Fold in the stiffly-beaten egg whites. Bake in moderate oven about 40 minutes, frost with mocha frost- ing, sprinkle with finely-chopped nut meats. 92 NEIGHBORHOOD COOK ^pOK Graham Cracker Cake 11/^ cups sugar, 21/2 tbsp. butter, 2 eggs, 1 cup graham cracker crumbs, 1 cup sweet milk, II/2 cups flour, 3 tsp. baking powder. Gream butter and sugar, add eggs well- beaten, then cracker crumbs and milk. Sift baking powder in flour, and mix all together. Bake in layers. FUELING: 3 tbsp. sugar, 11/2 tbsp. flour, a little salt, 1 egg well-beaten, 1 cup milk, 1 tbsp. butter. Mix all together and cook in double boiler until creamed. —Mrs. U. a. Buck. Grraham Cracker Cake V2 cup butter, 3 eggs, 1 cup sugar, % cup milk, 20 Graham crackers (rolled fine), 1 tsp. baking powder. Cream butter and sugar, add well-beaten yolks, then Graham crackers sifted with baking powder. Fold in the well-beaten whites. Use whipped cream for filling. — ^Mrs. A. G. Aeppli. Grandmother's English Plum Cake Beat % lb. butter to a cream. Add gradually 1 lb. granulated sugar and when very light, add 4 eggs well beaten. Dissolve 1 tsp. soda in 2 tbsp. warm water ; add to this 1 cup molasses. Mix all together. Stir in y^ pint lukewarm strong black coffee, 3 cups flour, 1 tsp. allspice, ^/4 tsp. cloves, 2 tsp. cinnamon and 1 nutmeg (grated). Beat thoroughly and add the following fruit, chopped and floured : 2 lbs. raisins, 1 lb. currants, 14 lb. citron. Bake 2I/2 hours in fruit cake pan which has been lined with wax paper. — ^]Mrs. Thomas Savage. 93 Telephone 503 Superintendent's Residence Phone 2424 Residence Phone 22 95 M. L. O'MALIA PLt^reiNG AND HEATING CONTRACTOR 924 CHICAGO AVENUE EVANSTON, ILL. Telephone 957 HENRY HULTEEN CONTRACTOR AND BUILDER 1120 ELMWOOD AVENUE Evanston, 111. Established March 4, 1896 GEORGE H. GRAIN REAL ESTATE Telephone 637 Res. Telephone 799 716 MAIN STREET EVANSTON, ILL. PHONE EVANSTON 673 FOR YOUR DRUG WANTS WASHINGTON PHARMACY Quality aiid Service — Pi"onipt Delivei^ C. H. ANDERSON, Prop. 701 WASHINGTON ST. EVANSTON, DLL. Telephones Evanston 673 and 674 ' 94 NEIGHBORHOOD COOK BOOK Huckleberry Cake Beat 1 cup butter and 2 cups sugar together until light. Then add % cup milk, 4 eggs beaten separately, 1 tsp. each of nutmeg and cinnamon, 2 tsp. baking powder sifted into the flour. Mix 1 qt. huckleberries with some flour, and add last; be careful not to mash them. Pour into buttered pan 1 inch thick; dust with sugai* and bake. It is better the day after baking. —Mrs. M. C. Collins. Ice Box Cake 1 medium sponge cake, or 2 dozen lady fingers, 1% cakes sweet chocolate, 3 tbsp. sugar, 3 tbsp. water, 4 egg yolks, 4 egg whites, 1 tsp. vanilla, ^ pint whipping cream. Cut cake in strips if sponge cake is used and line bottom and sides of deep pan, first lining with wax paper. Melt the chocolate in double boiler, add sugar, water and beaten egg yolks. Cook until smooth, stirring constantly. When cool, add the well-beaten egg whites. Pour one half of thif^ filling over the pieces of sponge cake. Add another layer of cake, pour over it rest of chocolate filling and cover with more sponge cake. Place in ice box for 12 hours or more. When ready to serve, turn out on plate and cover with whipped cream, sweetened with 14 ^^P powdered sugar and 1^ tsp. vanilla. — Mrs. W. F. Struebing. Ice Box Cake 1 dozen Lady Fingers or Sponge Cake, 2 cakes of German Sweet Chocolate (large size), 4 eggs, 3 tbsp. powd. sugar, 2 tbsp. hot water, 1 tsp. vanilla. Melt 95 NEIGHBORHOOD COOK BOOK chocolate, add water and sugar, and the beaten yolks of eggs, fold in the beaten whites. Line a pan with wax paper and place a layer of Lady Fingers, then chocolate mixture ; add another layer of Lady Fingers, again cover- ing with chocolate. Set in ice box 24 hrs. and when ready to serve turn out of pan and slice. — Mre. Ella Scovill. Ice Box Cake 3 doz. lady fingers, % lb. unsalted butter, 1 cup sugar, 2 eggs, 1 lemon, % pint whipped cream. Cream the butter and sugar, add the eggs, and cream again. Then add the juice and grated rind of the lemon, and cream altogether. Place a layer of lady fingers in a square pan or dish, spread with the filling, then another layer and cover with filling. Set in ice box at least 24 hours. Serve with whipped cream. — Mi^. C. A. Klein. Ice Box Cake 4 doz. Lady Fingei-s, 1 lb. German Sweet Chocolate, y^, cup sugar, 4 eggs, 15 tbsp. water. Place the chocolate and water in double boiler until melted. Pour over the beaten egg yolks, (into which the sugar has been mixed) and fold in the beaten whites. Beat quickly — return to double boiler and allow to thicken. Butter the pan, put in layer of Lady Fingers, then the custard, and so on until iLsed. Serve with whipped cream. Serves 12. — ^ta. M. Smurr. 96 NEiaHBORHOOD COOK BOOK Jam Cake 1 cup sugar, % cup butter, 2 tsp. cocoa, % tsp. nutmeg, 2 cups flour, 1 cup of any jam, 5 eggs well- beaten, 1 tsp. soda dissolved in 3 tbsp. sour milk. Good way to use up left-over jam. — Mrs. Margie Moore. Joe Cake Cream thoroughly 1 cup butter with 2 cups sugar. Add 4 well-beaten eggs, 1 tsp. flavoring, li/^ cups milk, 5 cups flour, 4 tsp. baking powder, sifted with flour 3 times. This makes a very large cake. — Mr. Jos. Moore, Chef. Kiss Cake Beat the whites of 6 eggs to a froth and add slowly 1 cup granulated sugar. Beat 15 minutes and add 1 tbsp. vinegar, a pinch of cream of tartar and beat 15 minutes more. Put in buttered angel cake pan and bake 50 minutes in slow oven. Great care must be taken that oven is not too hot. When cold, fill center with 1 cup fresh strawberries or peaches, cover with whipped cream and serve. Will serve 8 people. —Mrs. M. V. Smurr. Lady Baltimore Cake 1 cup sugar, i/4 cup butter, % cup cold water, 2 cups flour, 2 tsp. baking powder, 14 tsp. vanilla, 3 whites of eggs. Cream butter and sugar, beat in alternately, the water and flour sifted with baking powder. Fold in the well-beaten whites. 97 NEIGHBORHOOD COOK BOOK Filling 1/^ cup sugar, y^ cup water, 1 cup nut meats, % lb. ^^^^, V2 cup raisins. Heat in double boiler until thick. Icing Boil until it threads, % cup sugar and % cup water. Pour slowly over the well-})eaten white of 1 egg. Flavor with vanilla. — Mi's. Gr. F. Falley. Maxble Cake White part: 14 cup butter, % cup sugar, % cup sweet milk, 1 cup flour, whites of 2 eggs, 1 tsp. baking powder. Dark part: % cup butter, 14 cup sugar, ^ cup molasses, 14 cup sweet milk, ll^ cups flour, yolks of 2 eggs, 1 large tsp. baking powder, % tsp. each of cloves, cinnamon and nutmeg. Mix 2 parts separately, beat until very light, place in baking pan a spoonful at a time, having the light and dark alternate. This cake will keep a long time. — Mrs. J. C. Carter. Molasses Sponge Cake % cup sugar, % cup molasses, 1 egg, % cup part lard and part butter, 1 level tsp. soda disvsolved in 2 tsp. water, 1 large tsp. cinnamon, 1 large tsp. ginger, 2 cups, flour, % cup boiling water. Beat sugar and shortening. Add egg, then other ingredients, and lastly add i/^ cup boiling water. Sei-ve hot with whipped cream or hot sauce, or, split and fill with marshmallows. Return to oven to melt marshmal- lows, then use whipped cream on top. — ^Mrs. McPherrin. 98 NEIGHBORHOOD COOK BOOK Neverfail Chocolate Cake 2 squares chocolate, 2 level tbsp. oil or fat. Place together and dissolve over steam. Beat 1 egg, add 1 cup sugar, and blend well. Then li/^ cups flour, i/4 tsp. salt, 1 tsp. vanilla. Add 1 cup sweet milk, with 1 tsp. soda dissolved in it. Fold in the dissolved chocolate and bake in a moderate oven. — Mrs. H. G. Conger. Norwegian Sand Cake % lb. butter beaten until white, 1/2 1^- sugar, 3 whole eggs and 2 whites, grated peel of % lemon, % lb. potato flour, vanilla. Bake in good warm oven 1% hour. — Mrs. W. E. Foster. Nut Cakes 1 egg, 1 cup brown sugar, pinch of salt, 14 tsp. soda, 5 level tbsp. flour, 1 cup black walnuts, butternuts, or any other good nut meats. Mix in order given, sifting soda with flour. Bake 20 minutes in slow oven. — ^Mrs. J. H. Taft. One Egg Cake Sift together 3 times, 2 cups flour, 2 tsp. baking powder, 1 cup sugar and a pinch of salt. Add: 1 cup milk, 1 egg, 2 tbsp. shortening and flavoring. — ^Mrs. D. L. Miller. Orange Cake Cream i/^ cup butter, 1 cup sugar; add yolks of 2 eggs (beaten), 1 cup milk, 2 cups flour, 2 heaping- tsp. baking powder, vanilla. 99 Phone 2132 ROYAL DRY GOODS STORE 718 MAIN STREET Our goods are carefully bought, the prices carefully adjusted and your every want carefully anticipated and cared for. You therefore are assured of getting the best quality and the fullest measure of satisfaction. Phones 1967 and 2886. GENERAL CORDS GOODRICH SOLIDS ^VULCANIZING — LEONARD E. STARKEL TIRE ENGINEER QUALITY TIRE SHOP, 1942 Asbury Avenue Corner West Railroad Phone Evanston 6272 EVANSTON, ILL. LANDSCAPE SERVICE SOIL — CLAY — COMPOST — MANURE Tree trimming, spraying and cavity work Full line of Perennials, trees, shrubs and evergreelis Imp. Novelty Roses Specialty Trial Grounds JACOB KRAMER 1008 SHi]RMAN AATiJ. EVANSTON, ILL. Phone Diversey 2440 THE Nollau & Wolf Mig. Co. Manufacturers of GENERAL MILLWORK AND INTERIOR FINISH Office and Factory 1705-1719 m.LKKTOX AVE. CHICAGO 100 NEIGHBORHOOD COOK BOOK One-Two-Three-Four Cake Cream well 1 cup butter and 2 cups sugar, add 4 well-beaten eggs, 1 cup milk, 3 cups flour sifted with 5 tsp. baking powder, 1 tsp. flavoring. — Mrs. George Knapp. Potato Cake 1/2 cup mashed potatoes, 1 cup sugar, 14 cup butter, 1 cup flour, 1 square chocolate, 2 eggs, % cup milk, 2 tsp. baking powder, % cup nuts, % cup raisins. Mix butter, sugar and beaten yolks of eggs ; add milk, flour, baking powder, raisins, nuts, chocolate, potatoes and beaten whites of eggs. Bake % hour in a slow oven. This cake may be iced with chocolate or served with Avhipped cream. — Mrs. J. F. Flavelle. Pork Cake 1 cup New Orleans molasses, 2 cups granulated sugar, 11/2 cups strong black coffee, 1 lb. fat salt pork, 1 lb. raisins, 1 lb. currants, li/4 lb. citron, 1 heaping tsp. soda, 1 tbsp. allspice, 1 tbsp. cloves, 1 tbsp. cinnamon, salt. Chop the salt pork fine and pour over it the boiling coffee. Let cool and add other ingredients. Add flour to mix stiff. Nuts and eggs may be add if desired. — ^IMrs. Bliss Langill. Pork Cake 1 lb. of fat pork (chopped fine and dissolved in 1 pt. boiling water), 3 cups browTi sugar, 1 cup molasses, 1 lb. raisins, 1 lb. currants, 2 tsp. cinnamon, 1 each of cloves and soda, 2 tsp. cream of tartar, 2 nutmegs (grated), 7 cups of flour. Bake verj^ slowly. — Mrs. Edwin Price. 101 NEIGHBORHOOD COOK BOOK Prune Cake % cup butter, pinch salt, 1 cup sugar, 2 eggs, 2 cups flour, 1 cup stewed prunes mashed fine, y^ ^^P Pi'une juice, y^ cup sour milk, 1 tsp. baking powder, 1 tsp. soda in sour milk, % tsp. cinnamon. — ^Mrs. S. I. Koogle. Prune Cake 1 cup sugar, % cup butter, 3 eggs, 1 cup sour milk, 1 tsp. soda, 1/2 tsp. salt, 2 cups flour, 1 tsp. baking powder, 1 heaping cup cooked prunes pitted and put through food chopper, 1 cup nut-meats ground. Cream sugar and butter. Add 1 ^^^ and yolks of 2 others, add soda dissolved in sour milk, salt, then baking powder and flour sifted together, prunes and nut-meats. Mix thoroughly and bake in two layers. — ^Mrs. Orton. Prune and Nut Cake 1 cup sugar, y^ cup butter, 3 eggs, 1 cup sour milk, 1 tsp. soda, 2 cups flour, 1 t«p. baking powder, 1 cup prunes, 1 cup nuts, pinch of salt, vanilla. Cream the butter and sugar. Add yolks, of eggs and 1 well-beaten white. Then, sour milk and soda, salt, flour, prunes and nuts (which have been put through the food chopper), and vanilla. Add the baking powder after other ingredients have been well-beaten. —Mrs. G. L. Blunt. ^ Prune and Nut Cake Cream 1 tbsp. butter, 1 tbsp. lard, 2 cups sugar, 1 tsp. cinnamon. Add 2 eggs, 1 cup sour milk, % cup walnut meats, 1 cup prune pulp, 2 cups flour, 1 tsp. soda, y^y tsp. salt. Soak prunes over night, cook and cool before using. 102 NEIGHBORHOOD COOK BOOK Prince of Wales Cake 1 cup brown or white sugar, I/2 cup shortening, i/o cup molasses (scant), 2 eggs, cinnamon, cloves, allspice, 1 cup sour milk in which 1 tsp. soda has been dissolved, 2V2 cups flour. Raisins and nuts may be added if desired. — Mrs. C. E. Johnson. Short Cake (To be used with crushed fruit.) V2 cup sugar, 1% cups flour, i^ cup cornstarch, 2 tsp. baking powder, 1 tsp. salt, % cup lard, about 1 cup milk. Sift dry ingredients, add sugar, and press lard into them with fork until flaky. Use % of milk first, the rest if needed. If peaches are used : 12 peaches to 1 cup sugar. —Mrs. G. F. Falley. Silver Cake 1% cups sugar, % cup butter, 1 cup milk, 3 cups flour, 2 tsp. baking powder, whites of 6 eggs, 1 tsp. almond extract. Mix in order given and beat thoroughly. Icing Whites of 2 eggs, 1 cup sugar, beaten together until stiff. Flavor with almond extract and cover cake while hot. —Mrs. C. A. Klein. Sponge Cake 4 eggs well beaten, salt, flavoring, 2 cups sugar, 1 cup flour with two tsp. baking powder, 1 cup of hot water added a little at a time. — Mrs. I. P. Berry. 103 NEIGHBORHOOD COOK BOOK Cream Sponge Cake Put into a bowl a large cup of flour in which 1 tsp. cream of tartar has been sifted, 1 cup fine granulated sugar, and a little salt. Then break into a cup 2 eggs. Beat 2 min. and fill cup with milk or cream, add to sugar and flour mixture, also y^ tsp. soda dissolved in a tbsp. of boiling water, and put into bowl while ])ub])ling. Beat all together quickly and well. Bake in a hot o\Tn in 2 layers about 15 min., turning down heat after 1st 8 or 9 min. -Use a custard filling sprinkled with grated nuts or coeoanut. — Mrs. L. Shellberg. Sponge Cake 4 eggs beaten separately, 1 cup sugar, 4 tbsp. cold water, 1 cup flour, 1 tsp. baking powder, 1 tsp. vanilla. Bake 30 min. in slow oven, in layers or loaf. — ^Irs. Hunter Nethery. Sponge Cake Beat 4 eggs, light, add 2 cups 5ugar, 2 cups flour with 2 heaping tsp. baking powder, all sifted together thoroughly. A little lemon and % cup boiling water. Beat well and bake in moderate oven. —Mrs. W. B. Miller. Cream Sponge Cake Sift together 1^ cups sugar, li^ cups flour, 2 tsp. baking powder, pinch of salt. Beat 3 eggs separately and beat well. Bake in layers. FILLING: 1 cup milk, 1 tbsp. butter, 1 ^^o^ yolk well-beaten, 2 tbsp. sugar, 2 tbsp. flour, 1 tsp. vanilla. Boil until thick. — Mrs. Sidney Wright. 104 NEIGHBORHOOD COOK BOOK Lemon Sponge Cake 5 eggs, 114 cups sugar and the juice and rind of 1 lemon, I14 cups pastry flour. Beat the whites of the eggs until perfectly dry. Beat the yolks very light and gradually beat in the sugar and grated rind and juice of the lemon ; cut and fold in remaining whites, and the flour. Bake in a Turk's Head pan 50 min. in a moderate oven, same as angel food. When cool, cover with boiled icing. Vary this cake a little by baking in an open mold and filling the center with sliced peaches, pears, or any desired fruits. Serve as a dessert with whipped cream piled in the center with the fruit and garnished with the sliced fruit. Served with whipped cream. A very nice dessert served at a luncheon. — Mrs. Will M. Rogers. Dark Spice Cake 114 cups sugar, creamed with ^ cup butter or lard. Add 11/2 cup thick sour milk with 1 tsp. soda dissolved in it, 2 eggs well-beaten, then 2^/2 cups flour, 1 cup raisins, and 1 tsp. each of cloves, cinnamon, and nutmeg. Bake in moderate oven about 40 min. in 2 loaves or long flat pan. — Mrs. L. Shellberg. Spice Cake % cup brown sugar, V2 cup butter, 1 cup sour milk, 14 cup molasses, 2 tsp. soda, 1 cup raisins, 1 full pint flour. Spice to taste. — Mi*s. D. L. Miller. 105 Culinary Equipment Our Houseware Department is recognized as an important service to the people of Evanston and adjoining suburbs. Not only the necessary pots and pans are available but China, Glass- ware and the most modern, labor-saving kitchen utensils are shown in pleasing assortments. basement: HELPFUL MAGAZINES AVAILABLE IN OUR BOOK SHOP AT ALL TIMES AMERICAN COOKERY GOOD HOUSEKEEPING HOUSE BEAUTIFUL HOUSE AND GARDEN liOOK SHOP — First Floor otcU^ INCORfORATtO luuRtcn n« roVNTAIN 3QVARI: LVAN5T0N 106 NEIGHBORHOOD COOK BOOK Spice Cake 1/2 cup chopped figs, i/^ cup seeded raisins. Pour over these 1 cup boiling water in which 1 tsp. soda has been dissolved, and let cool. Add 1 cup sugar, % cup butter, creamed. Then i/^ cup flour, 1 tsp. baking powder, 4 egg yolks beaten light, 2 egg whitesi beaten stiff, 1 tsp. each of nutmeg and cinnamon, y^. CTip chopped nuts. Bake in flat pan. Use white icing. — :Mrs. W. A. Brodkorb. Spice Cookies 2 cups sugar, 1 cup molasses, 1 cup shortening, 2 eggs, 1 tbsp. vinegar, 2 tsp. cinnamon, 1 tsp. ginger, 1 tsp. soda. If a soft cookie is desired, leave out the vinegar. — Mrs. A. H. Graves. Spice Cake % cup- soft Crisco, 11/3 cups brown sugar, 3 eggs (save the Avhites of 2 for icing), % cup milk. Sift together 2 cups flour, 3 tsp. baking powder, y^. tsp. each of cinnamon, nutmeg, cloves, and allspice. Add raisins, figs, or dates. To be thro^vll together and beaten 3 min. Use brown sugar icing. — Helen Evans. Spice Cake % cup butter, 1 cup brown sugar, 2 eggs, 1 tsp. soda (dissolved in 1 cup milk), i/^ cup maple syrup, 1 tsp. cinnamon, 1 tsp. cloves, 1 tsp. vanilla, ^ tsp. grated nutmeg, pinch salt, 2% to 3 cups flour. Mix in the order given, adding the spices to the flour. Bake in muffin pans. — Mrs. D. J. Bierwert. 107 NEIGHBORHOOD COOK BOOK Spice Cake 1 cup sugar, i/^ cup shortening, 1 egg, 1 cup sour milk, 1 tbsp. molasses, 2 cups flour, 1 tsp. soda, ^/^ tsp. each of nutmeg, cinnamon, and cloves, 1 cup raisins. Mix dry ingredients and stir into the beaten egg, milk, molasses and melted shortening. Add raisins. Bake in medium oven. Suitable for cup cakes. — Miss Mabel Gardiner. Spice Cake 2 cups sugar, % cup butter, creamed. 3 eggs well beaten. 1 cup raisins and i/^ cup nuts mixed with flour to prevent settling to bottom of cake. 2 tsp. each of nutmeg and cinnamon and 1 tsp. ground cloves. Stir 1 tsp. soda into % cup sour milk. Mix all together with 2 cups flour. Bake in round cake pan, slowly, for 1 hour. , —Mrs. G. A. Nichols. Southern Spice Cake 1 cup butter, 2 cups sugar, 6 eggs, % cup buttermilk, 2 tsp. soda dissolved in milk, 1 tbsp. each of cinnamon, nutmeg, and cloves, 1 lb. raisins, 1 cup nuts, citron and pear presei-A^es (cut fine), 4 cups flour. This makes a large cake. — Mi-s. Lew Merrell. Spice Cake Spice Cake 1 cup sugar, % cup butter, 1 egg, 1 cup sour milk, 1/2 tsp. soda, 2 cups flour, 1 tsp. baking powder, raisins and spices. —Mrs. S. A.' Low. — ^Mrs. S. A. Low. 108 NEIGHBORHOOD COOK BOOK Sour Cream Cake Break 1 egg into a cup, fill with, sour cream, and add to 1 cup of sugar; beat well. Then add II/2 cups flour sifted with 1 tsp. baking powder and % tsp. soda. Flavoring to taste. Frosting 1 cup xxxx sugar, 3 tbsp. melted butter. Cream to spread easily. Flavoring — a tsp. of cocoa may be added if desired. — Mrs. Sadie Belnap. Sour Cream Ginger Bread Sift 2 cups flour with -^ tsp. soda, 1 tbsp. ginger, 2 tsp. cinnamon and 1/2 tsp. salt; beat 1 egg, and I/2 cup sugar, % cup sour cream, I/2 cup molasses. Mix well. Put in buttered pan and bake i/^ hour. — Mrs. J. A. Johnson. Sunshine Cake 1% cups sugar sifted 7 times, 1 cup flour sifted 7 times, whites of 7 eggs, yolks of 5 eggs, % tsp. cream of tartar, 1 tsp. lemon extract. Using a wire egg beater, beat whites until light, add cream of tartar, then beat in very slowly the sugar. Beat the yolks until very thick and add slowly to whites. Flavor and fold in the flour. Bake in ungreased pan 45 min. The success of th;s cake depends on the oven which must be very slow. The cake must rise to the top without browning, in the 1st 20 min. Invert pan and allow to drop out when cold. — Mrs. J. W. Kassel. 109 NEIGHBORHOOD COOK BOOK Sunshine Cake Whites of 7 eggs, pinch of salt, yolks of 5 eggs, i tsp. cream of tartar (scant), li/4 cups sugar (sifted 5 or 6 times), 1 cup pastry flour (sifted 5 or 6 tilnes), lemon extract. Beat whites to a froth, add salt and cream of tartai* and beat stiff. Beat yolks very light and add to whites. Fold in sugar gradually, then add exti-act. Bake in slow oven in ungreased pan 45 min. — Mi*s. Hunter Nethery. Strawberry Jam Cake 1 cup sugar, % cup but*er, 3 eggs beaten separately, % cup strawberry jam, % cup sour milk, i tsp. sOJct dis- solved in the milk, 2 cups pastry flour and 1 tsp. each of cinnamon and nutmeg ; cream the butter and sugar, add the beaten yolks and continue beating, then the straw- berry jam, add a little of the flour to bind the mixtm-e together, then the sour milk and the rest of the flour, beating well ; add the spices, and lastly fold in the stiffly- beaten whites of eggs. Bake in' shallow cake tins about 35 minutes. — Mrs. C. A. Bottorff. Upside Down Cake Part 1. — 1% heaping cups brown sugar, 2 heaping tbsp. butter, (dissolved in frjring pan). Add the apri- cots of 1 large can, (drained). © Part 2. — iy2 cups sugar and 3 eggs, beaten 15 min. Add 1% cups Swansdown flour sifted with 1% tsp. baking powder, % cup cold water, 1 tsp. vanilla and pinch of salt. Bake % of an hr. in a moderate oven. Serve with whipped cream. Serves 10 persons. —Mrs. E. G. Duble. 110 NEIGHBORHOOD COOK BOOK Walnut Torte 1/2 cup butter, i/^ cup sugar, yolks of 4 eggs (beaten) , 4 t])sp. milkj^ 1 cup flour, 1 tsp. baking powder. Mix and put in 2 tins. Beat whites of the eggs, add a small cup of sugar and put over the top of the layers. Sprinkle 1 cup chopped walnuts over the top. Bake 25 minutes at 300° F. Filling^ % cups sugar, 1 tbsp. flour, 1 egg, 1 cup water, juice and rind of 1 lemon. — Mrs. Rohland Petterson. Whipped Cream Cake 3 eggs, 1 teacup granulated sugar (sifted 3 times), vanilla, 1 coffee cup flour (sifted 3 times), 1 tsp. baking powder, 7 tbsp. cold w^ater. White Layer Cake 11/2 cups sugar, y^ «» Crisco, 1 cup water, 3 eggs, 3 cups flour, 3 tsp. baking powde^, ^tsp. vanilla. Cream Crisco, add sugar and cream : sift dry ingredi- ens, add alternately with the water ; fold in stiffly-beaten ^^% whites. Bake in layers for 15 minutes in moderate o^'en. White Cake % cup butter, II/2 cups sugar, (creamed), a scant cup of milk, whites of 3 eggs, well-beaten, 2 cups flour, 1 heaping tbsp. cornstarch, 2 tsp. baking powder, flavor- ing. — ^Mrs. F. A. Pontious. Ill AUBREY PROSSER, Pres. JOHN A. PROSSER, Sec'y Telephone 414 Builders Lumber Company Lumber and Mill Work SHKHMAX AAENITE, North of Main Street EVANSTON, ILLINOIS WE DELIVER G A S O L I N » KEROSENE DISTILLATE FOR HEATING MOTOR^ILS and GREASES CHlGApO TO LAKE FOREST The Growth of Our Business PROVES the QUALITY of Our Products Pennsylvania Oil Co. OF EVANSTON Rogers Park 1391 Evanston 1391 112 NEIGHBORHOOD COOK BOOK Filling^ Whip until thick, 1 cup thick cream, 1 cup confec- tioner 's sugar. — Mrs. Sadie M. Low. Filling 2 cups confectioner's sugar, 2 tbsp. butter, i/^ cup sweet milk. Boil 5 minutes and beat well. — ^Mrs. Geo. F. Tyson. Marshmallow Filling Put one hundred marshmallows in double boiler with 7 tbsp. of hot water, 5 cups of xxxx sugar and vanilla. Good for any cake. — Mr. Jos. Moore, Chef. Orange Filling % cup sugar, 3 tsp. floui*, a little orange rind, 1/4 cup orange juice and juice of one lemon, 1 egg slightly beaten. Mix in order given and boil in double boiler unti* thick enough to spread. — Mrs. H. R. Putnam. Boiled Frosting 2 unbeaten egg Avhites, 1 cup sugar, 3 tbsp. boiling water. Place ingredients in top of double boiler. Place over boiling water and beat with dover beater for 8 minutes, no more and no less. Frosting will be ready for the cake. Never fails. —Mrs. Ella S. Scovill. 117 Phone — Evanston 4225 Hermann Olson Decorating Co. PAINTING AND DECORATING 911 CHICAGO AA^ENUE Evanston, 111. J. H. COOK Phone Evanston 2417 General Electric Repair Shop Experts on Oiling and Greasing Station Work RADIOS AND VESTA BATTERIES 930 CHICAGO AEVNUE EVANSTON, UjIj. QUALITY PRICE SERVICE City Market Company WHOLiESAIiE MEATS, POULTRY AND FISH Phone Evanston 5440 780 MAIN STREET EVANSTON Telephone 192 M. SCHUMER . COKE ^^^^ yV I WOOD FEED 834 Custer Ave. Evanston, 111. 118 NEIGHBORHOOD COOK BOOK Caramel Icing 2 cups brown sugar, 1 tsp. flour rubbed into the sugar, 1/^ cup cream, butter size of a walnut. Boil all together until it forms a soft ball in cold water. Chocolate Icing 1 cup sugar (scant), 3 tbsp. milk or cream, 1 tbsp. water, 2 squares Baker 's chocolate. Melt the chocolate; add the milk, water and sugar. Boil about 5 minutes; spread on cake while hot. — Mrs. F. Milhening. Chocolate Frosting 1 cup granulated sugar, 6 tbsp. milk, 2 squares choco- late, yolK of 1 egg. Boil milk and sugar until it forms a soft ball, about 6 minutes; add 2 squares of chocolate and stil until dis- solved, then add the egg yolk (unbeaten) and stir until ready to spread. — Mrs. McKee. Cocoa Icing 1 cup sugar, 1 tbsp. flour, 2 tbsp. cocoa, 5 tbsp. milk. Let cook slowly, and when cold, add ^ tsp. vanilla. — Mrs. Schermerhorn. Frosting 2 tbsp. butter, 4 tbsp. hot milk, 2 cups xxxx sugar. 1 tsp. maple flavoring. Sprinkle in the nuts. — Mr. Jos. Moore, Chef. 119 NEIGHBORHOOD COOK BOOK Golden Icing Boil % cup water and 2 cups sugar until it threads. Pour over well-beaten yolks of 3 eggs. Beat until smooth and thick. Add i/^ tsp. flavoring. — ^Mrs. Gr. A. Burton. Icing Cream 1 tbsp. butter with confectioner's sugar and add beaten whites of eggs; use enough confectioner's sugar to make icing smooth enough to spread. — ^Mrs. Orton. Mocha Frosting 3 tbsp. melted butter, 1 cup conf . sugar, 2 tbsp. cocoa, 1 tbsp. cold coffee, 1 tsp. vanilla. Beat butter to a cream, add sugar, cocoa and coffee. Add more sugar if not stiff enough to spread. — ^Mrs. James H. Thomas. Oralige Icing A little grated orange rind, 1 tbsp. orange juice, % tsp. lemon juice, 1 egg yolk. Mix in order given and add enough powdered sugar to make it thick enough to spread. Beat well. Plain Apple Frosting 1 cup sugar, white of 1 egg, 1 medium-sized apple, nuts, nutmeg or flavoring as desired. Grate apple in deep bowl, add white of egg (un- beaten) thoroughly cold, and 1 cup of granulated sugar. Beat 20 minutes with silver fork. The mixture ryiust be kept cold all the time. —Mrs. C. F. Elliott. 120 NEIGHBORHOOD COOK BOOK Seven Minute Icing 1 mibeateii egg white, % cup granulated sugar, 3 tbsp. cold water. Place all ingredients in top of double boiler. Place over boiling water and beat with dover beater for seven minutes. Add i/^ tsp. flavoring and spread on cake. —Mrs. E. K. B. Uncooked Fudge Frosting 1 square chocolate, 1 tbsp. butter, 1 tsp. vanilla, 1 e^g, poAvdered sugar. Melt chocolate and butter in bowl over hot water. Take from fire, add egg, unbeaten, and vanilla. Stir in powdered sugar, about % lb. until stiff enough to put on cake, which should not be entirely cold. 121 Puddings 123 ESTABLISHED 1875 TEL. EVANSTON 130 John L. Hebblethwaite FUNERAL DIRECTORS Ambulance Service 1610 MAPLE AVENUE EVANSTON. ILL. Telephone Franklin 2605 GOSS & GUISE PLASTERING CONTRACTORS ROOM 1211 SECURITY BUILDING MADISON & WELLS STREETS CHICAGO 124 NEIGHBORHOOD COOK BOOK PUDDINGS Apple Corn Flake Pudding- Lay a thick layer of corn flakes in a dish ; sprinkle with sugar, cinnamon and bits of butter, then a layer of apple sauce. Add another layer of cornflakes, 2 tbsp. top milk and bake. — Mrs. S. I. Koogle. Banana Pudding 3 eggs, 1% cups sugar, 2 cups scalded milk, 2 tbsp. flour, bananas and vanilla wafers. Beat yolks of eggs with sugar and flour. Add scalded milk slowly. Boil until thick like a custard. Use a layer of custard in the dish, add a layer of bananas, then a layer of vanilla wafers until the entire quantity is used. Cover with the beaten whites of eggs and brown in oven. — ^Mrs. Leslie Stewart. Bird's Nest Pare 6 apples, sweeten and bake. Cover with the following custard : 2 tbsps. sugar, yolks of 3 eggs, 3 cups milk and 1 tsp. vanilla. Bake until firm. — Mr. Jos. Moore, Chef. Black Pudding 1 egg, % cup molasses, 1 tsp. soda in 1 cup boiling water, 1 tsp. cinnamon, 1 tsp. cloves, pinch of salt, 21/^ cups flour, 1 cup chopped raisins. Steam 2 hours. 125 NEIGHBORHOOD COOK BOOK Sauce for Black Pudding 1 cup powdered sugar, 1 tbsp. butter, creamed ; add beaten egg yolk, fold in beaten white, 1 cup whipped cream, pinch salt and 1 tsp. vanilla. — Mrs. F. A. Malmstone. Blackberry Pudding cup t>Utt( cream cup flour, nutme JBiacKDerry jf udding % cup butter, 1 cup sugar, 3 eggs, 3 tbsp. sour in, 1 tsp. soda, 1% cups blackberries and juice, 1% TirvilT* T-m+i-v-inro Sauce 1 cup sugar, % cup butter, 1 tbsp. flour, 2 cups boiling water, vanilla. — Mrs. I. P. BeiTy. Boiled Suet Pudding Beat 3 eggs ^dth 14 cup sugar, grated rind of i/^ lemon, 4 cups flour, 14 ^^- suet, chopped fine, 1 yeast cake dissolved in 1 cup warm milk, 1 cup currants,- i/4 cup raisins, 1 tsp. cinnamon or a; little cardamon seed, 1 level tsp. salt. Beat well. Let rise 1% hours in warm place, or until light. Boil in cloth 2 hours. Serve with lemon or fruit sauce. — Mrs. W. F. Brugman. Brown Sugar Pudding 2 cups brown sugar, 2 cups water, 2 tbsp. cornstarch, 1 ^^S, V2 cup chopped nuts. Boil sugar, cornstarch and water in double boiler un- til mixture thickens. When cool, add the beaten white og egg, and chopped nuts. Serve with custard. — Miss Emma Shima. 126 NEIGHBORHOOD COOK BOOK Caramel Pudding Completely cover a can of Borden's sweetened con- densed milk with hot water and boil 3 hours. When cold, chill, remove from the can, sprinkle with chopped nuts and serve with top milk or cream. — Mrs. H. 0. Conger. Caramel Tapioca Pudding 1 pint boiling water, % cnp bro\^^l sugar, 3 tsp. min- ute tapioca, boil 15 minutes, stirring frequently. Cool, add vanilla, serve with whipped cream. 1 cup dates, cut fine, may be addad. — Mrs. U. G. Buck. Carrot Pudding 1 cup grated carrots, 1 cup grated potatoes, 1 cup grated or chopped suet, 1 cup brown sugar, 1 tsp. soda dissolved in hot water, 1 tsp. salt, 2 tsp. cinnamon, 1 cup chopped raisins, 1 cup currants, 1^ large cups of flour. Steam well for 2 hours. — Mrs. W. M. Hofstetter. Cranberry Pudding 2 tbsps. shortening, 2 eggs unbeaten, 1 cup milk, 1 cup sugar — ^blend and add 2i/^ cups flour, 2 tsp. baking powder, i/^ tsp. salt sifted together. Stir in 1^^ cups of chopped cranberries, bake in greased pan about 40 min- utes in a moderate oven. Serve hot with cranberry sauce made as follows: 1 cup cranberries and 2 cups water; boil gently 10 minutes, or until the berries are soft. Strain if desired. Add 1% cups sugar and cook slowly for 10 minutes. Serve also with this a hard sauce made of iy2 cup butter, 1 cup light brown sugar, 1 tsp. vanilla, beaten together until light. — ^Mrs. H'. G. Conger. 127 NEIGHBORHOOD COOK BOOK Date Pudding 1 cup dates, ieut in small pieces, 1 cup bread crumbs, 1 cup chopped walnuts, i^ cup sugar, 2 eggs, % cup water, 1 tsp. baking powder. Mix together the dry in- gredients, add the beaten yolks and water. Mix well, then fold in the stiffly beaten whites of the eggs. Bake about 1/2 hour in moderate oven. — Mrs. W. L. Ball. Date and Walnut Pudding 1 cup sugar, 4 eggs, IV2 cups chopped dates, 1 cup walnut meats, 6 tbsp. flour, 2 tsp. baking powder, pinch of salt. , • Add sugar and salt to beaten whites, then the beaten yolks, dates and nuts. Sift baking powder with flour and mix. Bake in moderate oven 20 or 30 minutes. Cut in squares and serve with whipped cream. — ^Mrs. Elizabeth Harvey. Date and Nut Pudding 2 eggs, 1 cup sugar, 1 tsp. flour, 1 cup chopped dates, 1 cup walnuts, 1 tsp. baking powder. Beat the eggs and add other ingredients. Stir well, put in bread pan and bake 1 hour in slow oven. Serve cold with whipped cream. — Mrs. J. F. Flavelle. English Plum Pudding 1 lb. seedless raisins, 1 i^kg. seeded raisins, 14 lb. sultana raisins, I/2 lb. mixed peel, i/^ lb. currants, % lb. beef suet, 1 lb. sugar, i/^ lb. bread crumbs, 6 eggs, 1 tsp. allspice, l^ lb. flour. Add a little milk if dough is not soft enough, a little flour if too soft. Boil from 8 to 10 hours. Serves 8 people. — Mrs. Eosa Tooke. 128 NEIGHBORHOOD COOK BOOK English Plum Pudding 1 lb. raisins, 1 lb. eurrants, I/2 lb. citron. 1 lb. suet, 1 lb. sugar, 1 lb. eggs, 1 lb. flour, 4 nutmegs, grated. Remove 14 of the flour and substitute bread crumbs. Tie down in bowls and boil or steam for 6 hours. — Mrs. A. S. Roome. Fig Pudding 1 egg, 2 cups flour, 1 cup bread crumbs, % (*up sugar, 1 cup milk, 1 package figs, 1 cup suet, 3 tsp. ])aking powder. Mix together, place in a greased bowl and cover with greased pape^'. Boil at least 6 hours. —Mrs. J. F. Flavelle. * French Bread Pudding 1 qt. sweet milk poured over 1 pt. bread crumbs, 1 tbsp. butter, 1 cup sugar, yolks of 4 eggs. Stir w^ell together and bake. When cool spread a thick layer of jelly over the pudding and then the stiffly-beaten whites of 4 eggs. Sprinkle sugar lightly over top and brown. — Mrs. I. Mogren. Graham Pudding 2 cups graham flour, 1 cup molasses, a large I/2 ^^P sour milk, 1 tsp. soda, 1 tsp. cinnamon, i/^ tsp. each of cloves, nutmeg, allspice, 1 lb. chopped raisins. Mix dry ingredients together and add molasses and milk. Steam 3 hours. 129 Telephone 8430 FURXLSHINGS & SHOES 908 CHICAGO AVENUE, Near Main Street EVANSTON, ILL. Telephones 322-32 3 R. LORIMER Wholesale and Retail Dealer PRESH AND SALT MEATS, POUT.TRY Game, Fish and Oysters in Season 519 MAIN STREET EVANSTON, ILL. NORTH SHORE OIL CO. . Incorporated Authorized Dealers AGNI MOTOR FUEL Service Station: 1118 CHICAGO AVENUE Telephone 6335 EVANSTON; ILL. A E R O W MARKETS QUALITY MEATS AT REASONABLE PRICES Telephone 4858 Telephone 3820 130 NEIGHBORHOOD COOK BOOK Sauce Cream i/^ cup butter and 1 cup sugar, add 2 well beaten egg yolks, then the beaten whites. Beat until mixture becomes as thick as whipped cream. Flavor to taste. — Mrs. U. G. Buck. Ice Box Pudding Melt in double boiler % lb. German sweet chocolate, and 2 tbsp. boiling water. Beat until shiny and creamy. Add 4 beaten yolks, 3 tbsp. sugar, salt and vanilla. Beat 4 egg whites stiff and add. Line a bread tin with waxed paper. Make a layer of lady fingers or sponge cake, pour the mixture over and set in ice box 4 or 41^ hours to harden. Cut in slices and serve. — Mrs. R. E. James. Kiss Pudding Beat the yolks of 3 eggs with ore-half cup of sugar and add IV2 tbsp. corn starch. Stir in 2 cups of boiling milk, cook until thick and let cool. Beat the whites with V2 cup of sugar, spread over the top and brown in oven. — Mr. Jos. Moore, Chef. Maple Pudding Add 1 tbsp. dissolved gelatine to 1 cup boiling maple syrup, and let stand till it begins to set. Have ready 4 egg whites beaten stiff, with a little salt. Add a small amount of maple mixture alternately with small amount of beaten egg yolks and beat constantly. A few marsh- mallows cut up, or nut meats, or both may be added. Mold and serve with whipped cream. Serves 6 to 8 people. . — Mrs. C. T. Roome. 131 NEIGHBORHOOD COOK BOOK Maple Pudding 3 cups water, 2 cups brown sugar, 3 tbsp. corn starch mixed in 1 cup of cold water, pinch of salt. Boil, and when thick stir in 1 cup of chopped nut meats. Serve with whipped cream. — Mrs. V. White. Orange Pudding Pare and cut 4 large oranges into pieces and sugar to sweeten. Boil 1 pint milk, thicken with 2 tbsp. corn- starch, dissolved in a little cold milk. Add the beaten yolks of 2 eggs with 14 cup sugar. Boil one minute, then pour custard over oranges. Cover top with the whites of eggs beaten ^\^th 3 tbsp. sugar. Brown in oven and serve warm or cold. — Mrs. H. M. Bannister. Orange Pudding 1 cup rolled bread crumbs, 2 cups scalded milk, 2 tbsp. butter. Let stand 30 min. 2 egg yolks, l^ cup sugar, grated rind and juice of 2 oranges. Mix and bake. Beat the whites of the eggs with 2 tbsp. of sugar. Top the i)udding and brown in the oven. —Mrs. W. M. Hofstetter. Plain Steamed Pudding 1 cup molasses, 1 cup sugar, 1 cup mixed currants and raisins, 1 egg, 2 cups chopi)ed suet, flour to make a stiff batter, spice to taste. Steam 2 hours and serve with sweet sauce. — Mrs. A. S. Roome. 132 NEIGHBORHOOD COOK BOOK Porcupine Pudding Angel food cake, blanched almonds, and whipped cream. Stick cake full of almonds, pour cream around it and serve. — Mrs. Emil Nelson. Prune Pudding 2 eggs, 1 cup brown sugar, % cup flour, 1 cup walnut meats, 1 cup prunes, cooked and stoned. To the cup of brown sugar add the eggs and beat until well-mixed. Now add the flour mixed wath one tsp. baking powder. Add the prunes and nuts last, lightly folding them in. Bake in moderate oven. Serve with cream. — Mrs. H. R. Putnam. Q:ueen of Puddings 2 cups milk, 1 tbsp. butter substitute, 1 cup stale bread, 1 egg, 3 tbsp. sugar, 14 tsp. salt, 1/2 tsp. orange extract or few gratings of orange rind, marmalade, % box marshmallows, 2 tbsp. cocoanut. Scald milk, add butter substitute and bread broken in small pieces. Let stand until cool, add egg beaten slightly with sugar, salt and flavoring. Turn into greased baking dish and bake in moderate oven until firm. Cover with layer of marmalade, jelly or jam. Cover marmalade with a layer of marshmallows and sprinkle with cocoanut. Bake until delicately brown. — Virginia Klein. 133 NEIGHBORHOOD COOK BOOK Scotch Plum Pudding 1 cup flour, 1 cup bread crumbs, 1 cup crumbled suet, 1 cup seedless raisins, 1 cup seeded raisins, 1 cup buttermilk, 1 large apple, a few chopped dates, 1 tsp. cinnamon, 1 tsp. allspice, 1 tsp. nutmeg, 1 tsp. baking powder. Tie in bag well dusted with flour and boil steadily at least four hours. — Mrs. F. Milhening. Snow Pudding Take ^ package gelatine, pour over it 1 cup cold water and II/2 cups sugar. AVhen soft, add 1 cup boiling water and juice of 1 lemon. When it begins to harden, add the well-beaten whites of 4 eggs and beat all together until very light. Pour into glass dish to harden. Serve cold with the following custard. Custard 1 pt. milk, yolks of 4 eggs, 1 tsp. vanilla. — Miss T. Grain. Snow Pudding 1^4 tbsp. gelatine, 14 cup cold water, 1 cup boiling water, 1 cup sugar, y^ cup lemon juice, whites of 3 eggs. Soak gelatine in cold water, add boiling water, stir until dissolved, add sugar and lemon juice. Strain and set in a cool place. When nearly cold or ready to set, add the stiffly-beaten whites of the eggs. 134 NEIGHBORHOOD COOK BOOK Sauce for Snow Pudding V2 ^^^P sugar, 1 pint milk, yolks of 3 eggs. Heat the milk and sugar in double boiler, add the beaten yolks and cook until medium thick. Pour over the pudding when serving. — Mrs. L. Scharstein. Snow Ball Pudding 1 cup sugar, i/^ cup butter, y^ cup milk, 2 cups flour, whites of 4 eggs, 2 tsp. baking powder, pinch of salt, a little vanilla. Steam 25 minutes; cover with crushed fruit and whipped cream. — Mrs. I. Fisher. Steamed Pudding 1 cup suet, 1 cup molasses, i/^ cup sugar, I/2 cup raisins or currants, 1 tsp. salt, 2 tsp. baking powder, 1 cup milk (sweet, sour, or water), 2i/^ cups flour, pinch of soda. Steam 2 or 3 hours and bake 20 minutes. Serve Avith Estelle Saupe. — Mrs. M. L. Wigginton. Steamed Pudding 1 cup cut up suet and li/^ cup flour mixed thorough- ly, 1/2 cup milk or more, % tsp. salt, I/2 cup molasses, I/2 tsp. soda, 1 tsp. baking powder, 1 e^g beaten, raisins, currants, figs, and any other fruit. Steam in baking powder cans for 2 hours at least. This will keep a long time. Sauce 1 tbsp. flour (heaping), 4 or 5 tbsp. sugar, 1 tbsp. butter, nutmeg and salt. Add hot water enough to make a thin sauce. — Mrs. C. T. Roome. 135 Telephone 567 JOHX VICTOR LEE THE MAIN STREET DRUGGIST N. E. Cor. Main and Chicago EVANSTON, ILL. jEQUIP YOUR HOME WITH THE BEST Call and See Our Equipment OIL BURNERS — GAS RANGES — ICE MACHINES HOT WATER HEATERS — WASHING MACHINES OU Heating and Refrigerating Co. 819 CHICAGO AVENUE A. J. SAMUEL SON GENERAL CONTRACTOR AND BUILDER 189 WEST MADISON STREET Phone Main 4266 CHICAGO ROBERT P. CARSEN SCENIC STUDIOS Specialize in the constructing and renting of scenery for theatrical organizations, dramatic clubs, schools, and churches. 1507 NORTH CLARK STREET Telephone Superior 1852 CHICAGO, ILL. 136 NEIGHBORHOOD COOK BOOK Steam Pudding 2 lbs. raisins, 1 cup chopped suet, 1 tsp. lemon ex- tract, cinnamon, 2 eggs, 1 heaping tsp. soda dissolved in warm water, 1 cup milk, 1 cup sugar, 1 cup molasses, flour to make quite stiff, stiffer than cake batter, steam 3 hours — makes 2 large puddings. '- -i — Mrs. S. F. Burden. Steamed Bread Pudding 1 pt. bread crumbs, 1 cup cold w^ater poured over bread. Let stand for 14 hour. 1 cup molasses (Duff's), 1 egg beaten well, 1 large tbsp. butter (melted), 1 tsp. soda, 1 cup raisins cut fine, 1 cup flour, 1 tsp. cinnamon, 14 tsp. cloves, I/2 tsp. salt. Steam in well-greased tins, 2 hours. Serve with the following sauce. SAUCE — 11/2 tbsp. butter creamed, 1 cup pulverized sugar, 1 egg beaten light. Beat well together. Before serving, fold in 5 tbsp. whipped cream, or more, 1 tsp. vanilla. Mrs. A. S. Maxham. Steamed Orange Pudding 1/2 cup molasses, II/2 tbsp. melted butter, 1 tbsp. orange juice, grated rind of 14 orange, i/o tsp. salt, 14 tsp. ginger; 1/2 cup sour milk, 1 tsp. soda, 1% cups flour. Put in buttered mold and steam 1 hour. Serve with orange sauce. — Mrs. Fred Stewart. 137 NEIGHBORHOOD COOK BOOK St. James Puddings 3 tbsp. butter, % cup molasses, 14 cup milk, 1J4, cups flour, y2 tsp. soda, 14 tsp. each of salt, cloves, allspice, and nutmeg, I/2 pound dates, stoned and cut in pieces. Mix and turn into buttered mold and steam 21/2 hours. Serve with hard or cream sauce. — Mrs. Salene. Suet Pudding 1 cup suet, 1 tsp. salt, 1 cup molasses, 1 cup milk, 1 cup raisins, Si/o cups flour, 1 egg, 1 tsp. soda, 1 tsp. nutmeg. Steam 3 hours. Sauce 1 cup sugar, 1 tbsp. butter, 1 egg, 1 bottle cream, whipped. — Mrs. Warren Edwards. Swedish Pudding 2 qts. milk, 2 eggs, 1 cup flour, 1 scant cup sugar, 1 cardamon seed, crushed. Heat milk lukewarm, dissolve 1/2 tablet rennet and add to milk, set aside to settle but do not stir. Ser\'e with crushed fruit. — Mrs. I. Mogren. Tapioca Pudding 1/2 cup pearl tapioca, 2 cups water, 1 quart milk, 1 tsp. butter, 3 eggs, 1 cup sugar, flavoring. Wash the tapioca in several watei*s and let soak over night. Heat the milk with the butter. Beat the yolks 138 NEIGHBORHOOD COOK BOOK of eggs with J^ cup sugar and a pinch of salt. Add to the hot milk and boil for 5 minutes. Remove from fire and add flavoring. Pour into pudding dish. Beat the whites of eggs stiff, add 3 tbsp. sugar, spread on top of pudding and brown in oven. — Mrs. Amelia Merrell. Estelle Sauce 1 cup sugar, 2 tbsp. flour, pinch salt, I/2 tsp. vanilla. Mix thoroughly and pour over 1 pint boiling water. Add vanilla. — Mrs. M. L. Wigginton. Hard Sauce Ys cup butter, 1 cup powdered sugar, 1 tsp. vanilla. Cream butter and sugar thoroughly ; add the vanilla. —Mrs. S. C. Wood. Orange Sauce Mix 1 cup sugar, 1 tbsp. flour and add 1% cups boiling water. Place over fire and add pinch of salt, 1 heaping tbsp. butter and 1 sliced orange. — Mrs. Fred Stewart. Pudding Sauce 2 eggs beaten light, 1 cup sugar, 14 cup butter, juice of 1 lemon. Cook in double boiler until thick. —Mrs. W. M. Hofstetter. 139 NEIGHBORHOOD COOK BOOK Sauce for Plum Pudding 2 cups sugar, 2 tbsp. butter, 1 tbsp. flour, 2 eggs, (whites and yolks beaten separately), 1 cup boiling water. Mix flour with sugar. Add butter, the egg yolks and boiling water. Boil, stirring steadily for a few minutes. Remove from fire and add the beaten whites. Flavor with nutmeg or lemon juice. — Mrs. Hunter Nethery. Apple Cobbler with Brown Sugar Sauce Place nice cooking apples in bottom of baking dish. Make a batter as follows : 1 tbsp. butter, 1/2 cup sugar, pinch salt, 1/2 cup milk. Add milk alternately with 1 cup flour sifted with 1 tsp. baking powder. Pour over apples and bake until well browned. Brown Sugar Sauce: 1 tbsp. butter, 1 cup brown sugar, 1 tbsp. flour, 1 cup boilng water. Mix sugar and flour together. Add the boiling water slowly, stirring constantly. Add butter and boil until thick. Add 1 tsp. vanilla. — ^Mrs. W. J. Putnam. Apple Dumplings for Six 11/^ cups flour, 3 tsp. baking powder, y^. tbsp. butter, % tsp. salt, milk enough to make a dough like biscuit. Roll out and sprinkle with brown sugar, chopped apples and cinnamon. Roll up like jelly roll and slice. Sweet sauce: 1 cup sugar, 1 tbsp. flour, 1 tbsp. butter, 1 cup hot water, salt, and cook 2 minutes. Put the dumplings in sauce and bake about 20 minutes. — Mrs. G. A. Burton. 140 NEIGHBORHOOD COOK BOOK Apricot Whip 1 cup of apricots soaked and cooked, then pressed through strainer. Beat in the white of 1 egg and % cup of sugar. Beat for 15 or 20 minutes, then set aside to cool. — Mrs. D. M. Cook. Baked Bananas and Apples 6 apples, 3 bananas, 6 tsp. sugar, 1 tbsp. lemon juice. Prepare apples as for ordinary baking, but make the hole from which the core is removed large enough to hold % banana. If banana is too large, it may be trim- med off a little. Sugar, sprinkle with lemon juice, bake as usual. . — Mrs. Emil Nelson. Baked Apples Peal and quarter apples, place in pan with sugar, butter and cinnamon. Bake until tender. Cover with marshmallows, return to oven and brown. ^Mr. Jos. Moore, Chef. Baked Apples and Pineapple Core apples and fill with grated pineapple. Sprinkle with sugar. Place a little water in. the bottom of a pan and bake. Serve with whipped cream. —Mrs. W. S. Brugman. Blueberry Heavenly Hash 1 qt. blueberries, w^ashed and sugared, 2 pkgs. An- gelus Marshmallows cut in fourths, 1 qt. whipped cream. Mix about i^ hr. before ready to serve. — Marion McGauran. 143 NEIGHBORHOOD COOK BOOK Caramel Custard 1 quart milk, 1§ cups sugar, 5 eggs, pinch of salt, vanilla to flavor. Turn milk into saucepan to warm, put sugar into large bottom saucepan to be caramelized by stirring over a slow fire, mitil a brown syrup. Pour in hot milk and set aside until dissolved — several hours. Beat whole eggs, add milk mixture, ^alt and vanilla. Pour into shallow baking dish and bake in slow oven for about 1 hour. Ample for 8 persons. — Mrs. H. S. Camp. Caramel Mousse 1 pt. whipped cream, % lb. peanut brittle (ground). Whip the cream, add ground brittle, and put in mold. Set away on ice twelve houi*s. — Mrs. AV. F. Struebing. Chocolate Pudding Cook in double boiler, 2 squares of chocolate, i/^ cup sugar, 4 tbsp. boiling water. Add % cup sweet cream, 2 yolks of eggs well-beaten, and 14 ^^V milk. Lastly add the well-beaten whites. Cook 15 minutes. Serve cold with whipped cream. — Mrs. George F. Tyson. Creme Caramel Boil 1 pt. milk in double boiler. Caramelize 1 cup brown sugar, add to hot milk and stir until dissolved. Remove from fire, add yolks of 2 eggs, 3 dessert spoons cornstarch, and 1 cup cold milk. Return to fire and cook until the mixture thickens. Remove from fire and stir in stiffly-beaten whites of eggs, flavor ^vith vanilla and beat well. Put in glasses and serve with whipped cream. — Mrs. Mary Curtiss. 144 NEIGHBORHOOD COOK BOOK Cinnamon Baked Apples Select large firm red apples, core and pare them about % the way down from stem end. Place in a casserole or any pan that can be closely covered. Pour over them a syrup made as follows: For every 6 apples use 1 cup sugar, i% cups of water and boil together for 6 minutes. Cover apples closely and place in a 400° F. oven or" over a low flame and allow to. cook until tender, yet firm and unbroken, basting frequently. When cooked remove cover, fill with cinnamon and sugar, and place in a hot oven or under the flame of the broiler until the sugar melts and coats th

rice. Add the sugar, salt and vanilla ; beat well. Set aside until it begins to congeal. Beat the cream st^f f and fold in. Pour into mould and let harden. Turn onto a platter and serve with orange sauce, made by boiling until thick, 1 cup sugar, % cup water, juice and a little grated rind of 1 orange. Serves 6. Lemon Rice 1 cup boiled rice, 1 pt. milk, 2 eggs, 1 lemon, 1 cup sugar. Boil milk and stir in rice; beat yolks with 1/2 cup of sugar, add to the. milk and rice and cook until thick as soft custard. Take from stove, grate in the rind of Temon and pour into pudding dish. Beat whites of eggs with remaining % cup sugar, add juice of lemon and pour over pudding. Serve cold. — Mrs. H. McPherrin. 151 NEIGHBORHOOD COOK BOOK Rice Fluff Soak% box gelatine in % cup cold milk, cook % cup rice in double boiler with li/^ pints milk, l^ tsp. salt. When tender, add the soaked gelatine, stir gently until dissolved, add i/^ cup sugar and let cool. When it begins to thicken add 1 tsp. vanilla and 1 cup whipped cream. Pour in mould to set. — Mi-s. I. Mogren. Sour Cream Torte % cup butter, % cup sugar, 1 tsp. vanilla, yolks of 4 eggs added one at a time. 3 tbsp, milk, 1 cup flour, 1 tsp. baking powder. Spread dough in pans, add the whites of eggs, beaten with 10 tbsp. granulated sugar, chopped walnuts, or fresh cocoanut. Bake in moderate oven until a light brown. Filling 1 cup sour cream, 3 tbsp. granulated sugar (in double boiler). Thicken with 1 tbsp. cornstarch dissolved in a little water, then add 1 egg, well-beaten, and beat thoroughly with beater. Flavor with vanilla. — Mrs. Rosa Tooke. Strawberry Fluff Mash 1 cup b^tra wherries, add 1 cup sugar, beaten whites of 2 eggs. Pour over slices of cake, or lady fingers, and serve with whipped cream. — Mrs. J. E. Hathaway. 152 NEIGHBORHOOD COOK BOOK Spanish Cream 1 envelope Knox's gelatine, 3 eggs, 1 tbsp. vanilla, 1 . qt. milk, 8 tbsp. sugar. Soak gelatine in milk 5 minutes. Place in double boiler wdth a little salt, and when hot, ; add yolks of eggs and 4 tbsps. sugar well beaten. Stir until it comes to the boiling point. Remove from fire i and add the well-beaten whites, to which has been added 4 tbsps. sugar, stirring briskly until thoroughly mixed. Flavor and turn into mold. Serve with whipped cream. ; Thisa. forms a jelly in bottom of pan with custard on i top. Serves 8. — Mrs. W. H. Blacker. Turkish Delight 1 can sliced pineapple, 1 small bottle maraschino cherries, % lb. marshmallows, 1 pt. cream. Drain pine- apple, wipe dry and cut into small pieces. Drain cherries and cut in halves. Drain in separate bowls over night. Cut or xjull marshmallows into 4 pieces. Pour cream over this and let stand until marshmallows have dis- solved ; stir once in a while. Pour fruit into this and serve. — Mrs. Margie Moore, i Caramel Ice Cream 2 qts. milk, 1 qt. cream, 2 cups sugar, 1 scant cup flour, 1 tbsp. vanilla, 4 eggs. Make a custard of 1 qt. of the milk, flour, sugar and eggs. Add cream and the rest of the milk, vanilla and caramel. 153 Telephone 2 963 John H. Neakrans GENERAL TEAMING CONTRACTING AN}> HAULING Sand, Gravel, Black Dirt Excavating and Grading 1557 Dewey Avenue, Evanston LAUNDRY SATISFACTION by "THE LAUNDRY OF COMPLETE SERVICE" Ser. 1— Wet Wash. ' ' 2 — Wet wash : household linen ironed. " 4 — Rough dry, no starch. " 5 — Rough dry with starch. " 7 — Domestic — Finished ready to wear. *' 6 — Prim-o-prest — Ready to wear hand fin- ished, complete in every detail. Dry cleaning and pressing. FRENCH LAUNDRY Phone 2777 154 NEIGHBORHOOD COOK BOOK Caramel Melt 2 cups sugar in a skillet, add 2 cups boiling water and boil 10 minutes. —Mrs. L. D. Trabert. Frozen Maple Cream 1 cup maple syrup cooked until it threads, 4 egg yolks beaten and cooked with syrup until thick. Set aside to cool. 1 pt. cream, whipped, and mixed with custard. Pack in a large coffee can, tightly cover and pack in ice and salt 4 hours.. Serves 14 people and is very delicious. —Mrs. W. A. Brodkorb. Delicious with Ice Cream Let 1 cup raisins simmer in water to cover until soft, add honey to sweeten and 1 tbsp. lemon juice. Thicken with cornstarch and add a pinch of salt. Mash 3 large bananas and add to raisin mixture while w^arm. When creamy, top ice cream with a tbsp. of the mixture. — Mrs. E. S. Nethercut. Chocolate Sauce for Ice Cream 1/2 cup sugar, lA cup boiling water, 1 square chocolate (melted over steam), 1 large tbsp. butter, 1 tsp. vanilla. Mix sugar, water and butter together and when boil- ing, pour gradually over the melted chocolate, stirring constantly. Return to fire, cook until a good smooth syrup, and add vanilla. — Mrs. Hunter Nethery. 155 NEIGHBORHOOD COOK BOOK Pineapple Ice (3 gallons.) 1 quart grated pineapple, 10 lemons, 12 egg-whites, about 8 pints sugar. ^lake 21/^ gallons of mixture (water enough to fill up). . Make good strength lemonade, plenty sweet and add pineapple. When mixture is half frozen, add the stiffly-beaten whites. Continue freezing till solid. Cool cups before serving. Lemon Ice 6 lemons, 9 oranges, whites of eggs, sugar. Use above method. Frappe Use above recipe, leave out eggs and add more water. —Mrs. H. R. Wright. Lemon Ice (Quarts.) 1 qt. milk, 2 cups granulated sugar, 7 lemons, 2 oranges, 2 egg whites (beaten stiff). Put milk and sugar in freezer and freeze a little, then add the fruit juices and last, the egg whites, then freeze stiff. — Mrs. Margie Moore. Lemon Ice 3 oranges, 5 lemons, -i cups sugar, 6 cups ice water, 9 egg whites, beaten stiff. Grate rind of oranges, freeze. —Mrs. U. G. Buck. 156 NEIGHBORHOOD COOK BOOK Pineapple Ice 1 can pineapple, li/^ cans water, 1 heaping tsp. gelatine dissolved in hot water, 2 cups sugar. Freeze. —Mrs. W. H. Blake. Maple Mousse 1 cup of hot maple syrup poured over the well-beaten yolks of 4 eggs. Let stand until cold. Beat and add the well-beaten whites of 4 eggs, and % to 1 pt. cream beaten stiff. Pack in salt and ice, % ice and % salt. Let stand 4 to 6 hrs. but do not stir. — Mrs. G. W. Heavener. Orange Mousse 1^2 cups orange juice, i/4 cup lemon juice, 1 cup sugar, 1/^ cup nuts, 1 bottle whipped cream, I/2 cup powdered sugar, I/2 tsp. vanilla. Melt sugar in orange juice. Put in a mold, then add nuts and cream (whipped stiff). Freeze 2 or 3 hours, using 1 part of salt to 3 parts of ice. — Mrs. S. N. Gustafson. Lemon Sherbet 3 lemons to 1 quart water, 6 tbsp. sugar. Pare yellow peel from lemons and leave out, unless you are to use it at once. Slice and squeeze the lemons upon sugar, let stand 15 minutes, add water and ice. Orangeade is made in the same way. — A Friend. 157 NEIGHBORHOOD COOK BOOK Strawberry Sherbet 1 qt. fresh ripe strawberries, 3 pts. water, juice of 1 lemon, 1 tbsp. orange-flower w^ater, % lb. sugar. Crush berries to a smooth paste, add water, lemon juice, orange-flower water, and let stand 3 hours. Strain over the sugar, stir until sugar is dissolved, strain again, let stand 2 or more hours before using. — Mrs. F. Baulch. %^ T^ ^n^C 5/n#u^'^' ^f^ (^ C/ v.. •^ -^ 158 \ Piistry 159 PULFREY & CYRUS REAL ESTATE INVESTMENTS I n s 11 r a n c e 905 CHICAGO AVENUE Phone Evanston 9020 Your Best Recipe will fail if you have not the proper equipment. We have a full line of Kitchen Utensils and Gas Ranges North Shore Hardware Co. Phone 11 618 DAVIS STREET Evanston EVANSTON TRANSFER CO. MOVING BAGGAGE EXPRESS Long Distance Removals 716 MAIN STREET Phone 5112 G. C. S C H E I B E, Inc. GROCER Two Stores 601 DEMPSTER STREET 926 DAVIS STREET Phones: 2525, 2526, 2527 Phones: 2187, 2188 EVANSTON, ILL. 160 NEIGHBORHOOD COOK BOOK PASTRY Pie - - ! • » Pie Crust for one pie: 1 cup flour, i/^ cup shorten- inpf. Rub the shortenin*^ well into the flour and mix with cold water until it all sticks together. The less water used the better the crust. Cream Filling: i/o cup sugar, 1 tbsp. cornstarch, yolks of 2 eggs, and 1 cup scalded milk. Cook until thick and pour into previously-baked crust. Beat the wliite of eggs, add a little sugar, put on top of pie and brown in a slow oven. Variations of above recipe: For spice pie stir into the cooked filling 1 scant tsp. each of ground cinnamon and cloves. For cocoanut pie add 14 ^^^P shredded cocoanut to filling after it is cooked. For chocolate pie, gi*ate 2 heaping tbsp. of chocolate and cook with the filling. For banana pie slice 2 bananas into the crust and then pour the filling over them. For orange pie, do the same using sliced oranges. For nut pie stir 1 cup of finely-chopped nuts into the filling. Chopped dates put into the filling make a delicious pie. — Mrs. H. R. Putnam. 161 NEIOHBORHOOD COOK BOOK Never Fail Pie Crust 1/2 brick Good Luck, i/^ cup boiling water, 3 cup:; flour, pinch salt. Pour boiling water over the Good Luck, and let it dissolve and cool. Add flour and salt and mix with a fork. Makes 2 pies. Will keep. —Mrs. W. L. Ball. Brown Butter Pie Brown in a pan, 1 large tbsp. butter, add 1 cup milk and y^ cup water, and let come to a boil. Mix 1 cup light brown or white sugar, 2 egg yolks, 3 tbsp. flour. Stir into the hot butter and milk and boil together. Use whites for top Makes 1 large pie. — Mrs. A. Christoph, Hamlet, Ind. Butter Scotch Pie 1 cup brown sugar, 1 cup milk, 1 tbsp. corn starch, yolks of 2 eggs, butter size of an egg, vanilla flavoring. Cream eggs and sugar and add milk. Let come to a boil and add cornstarch, dissolved in a little water. Boil a few minutes, add butter, remove from fire and flavor. Place in baked crust with beaten whites over top. Brown in oven. — Mrs. L. D. Trabert. Butter Scotch Pie 1 cup dark brown sugar, 1 cup milk, 1 tbsp. corn- starch, yolks of 2 eggs, butter the size of an egg, vanilla. Cream eggs and sugar, add milk, let come to a boil, add butter, remove from fire, add flavor. Place in a baked crust; cover with beaten whites of eggs. Brown in oven. — Mrs. L. D. Trabert. 162 NEIGHBORHOOD COOK BOOK Butter-milk Pie 1 cup sugar, 2 eggs, 1 cup buttermilk, 1 cup raisins, 1 tbsp. vinegar, % tsp. each of cloves, allspice and cinna- mon. This makes 1 large pie. Bake with 2 crusts. — Mrs. U. G. Buck. Caramel Pie 1 cup sour cream, 1 cup sugar, 1/2 cup chopped raisins, pinch of soda. Put over fire and cook until dark. Then add 1 tbsp. flour with a little water and bake with two crusts. — Mi-s. V. White. Cocoanut Pie Crust: Chop 3 tbsps. lard into 1 cup flour and 1^ tsp. salt, add 3 tbsp. cold w^ater, roll out and bake in one crust. Filling: 2 cups scalded milk, 3 egg yolks, i/^ cup sugar, 2 tbsp. corn starch, i/4 tsp. salt, 1 tbsp. butter, grated rind of 14 lemon, 1 tbsp. lemon juice. Mix in- gredients and cook in double boiler until thick. Pour into baked crust and cover Avith the beaten whites, to which have been added 1 tbsp. xxxx sugar. Brown in oven. — Mrs. R. Timm. 163 NEIGHBORHOOD COOK BOOK English Mince Meat 1 lb. sugar, 1 lb. beef suet (grated), 1 lb. currants, 1 lb. seedless raisins, 1 lb. seeded raisins, i/^ lb. mixed candied peel, 1 tsp. cinnamon, 1 tsp. allspice, ^2 tsp. nut- i^pg) Vz tsp. mace, the juice and rind of 1 lemon, 4 nice baking apples. Put through the food chopper the fruits, including apples ; mix the sugar with the 'sf^ices and grated suet. Add lemon and mix all ingredients well. Then seal in mason jars until--Jieeded. Keeps indefinitely and improves with age. — Mrs. Thomas Savage. Jelly Pie Line pie plate with crust. Spread over the crust % cup of jelly (one may use jelly that has sugared, by adding a little water and stirring over the fire before putting into crust). Beat thoroughly: 3 eggs, scant cup of sugar, scant 1/2 cup of butter. Bake slowly. Reserve whites of 2 eggs for meringue. Add sugar to taste and spread over top. Return to oven to browif. — Mrs. Florence Baulch. Lemon Pie 3 eggs, juice and grated rind of 1 lemon, 1 cup sugar, 3 tbsp. boiling water. Cook yolks of eggs, 1/2 cup sugar, juice and rind of lemon and water in double boiler until thick. Beat whites of eggs until stiff and add I/2 cup sugar. Stir in boiled mixture, put in baked crust and brown in oven. — Mrs. M. Belle Woods. 164 NEIGHBORHOOD COOK* BOOK Lemon Surprise Pie Yolks of 3 eggs, rind and juice of 1 lemon, % cup sugar^S tbsp. hot water. Cook in double boiler until thick. Beat whites of eggs until stiff and add 14 cup sugar, beating again. Add to other mixture and beat well. Put in baked pie crust and brown quickly in hot oven. —Mrs. R. Seefurth. Lemon Cream Pie Put 2 cups water in double boiler and add 1 large cup sugai* with grated rind and juice of 1 lemon, 1 tbsp. butter and pinch of salt. When boiling hot, add 2 heap- ing tbsp. cornstarch, which has been dissolved in a little cold water, stirring rapidly until Avell cooked. Set aside to cool slightlj^and add the beaten yolks of 3 eggs. Line pie plate with rich crust partly baked, fill with lemon mixture and return to oven and bake, while beating the wlpites and 3 tbsp. sugar. Top the pie, return to oven to brown. This Avill make 1 very large or 2 small pies. — Mrs. L. Scharstein. Lemcn Sponge Pie 1 cup sugar, 1 lemon ( grate entirely), 1' tbsp. flour, heaping, 1 tbsp. butter, 1 cup sweet milk and 2 eggs. Cream butter and sugar, add lemon and well-beaten yolks, then the flour and milk alternately, lastly, the stiffly-beaten whites of the eggs folded in. Bake in the crust in a slow oven. — Mrs. M. E. Kurts. ^ 165 Commercial Trust and Savings Bank AT FOUNTAIN SQUARE AND DAVIS STREET ^vanston CAPITAL AND SURPLUS $250,000 We pay 3 per cent on sa\)ings accounts 166 NEIGHBORHOOD COOK BOOK Lemon Prune Pie 1 cup cold water, 1 cup sugar, 2 tbsp. cornstarch, li/^ cups cooked prunes (pitted), 2 eggs, i/4 tsp. salt, 4 tbsp. lemon juice, grated lemond rind, 6 tbsp. sugar. Line a medium-sized plate with pastry having a fluted edge, and bake. Place cornstarch, salt, 1 cup of sugar, and the water, in a double boiler and cook 20 minutes. Add carefully, stirring constantly, the egg yolks slightly beaten, and cook until very thick. Remove from the fire, add the lemon juice, and grated rind of 1 lemon. Set aside to cool. When cold, pour over the prunes and top with meringue made from the egg whites and the 6 tbsps. of sugar. Place in a slow oven to set and brown. — Miss Lillian Cooley. Martha Washington Pie (Serves 10 people.) 3 eggs well-beaten, 1 cup sugar, li/^ cup flour, 2 tbsp. water, 1 heaping tsp. baking powder. Bake in tins, split while warm and fill with the fol- lowing : Filling 1 cup milk, 1 cup sugar, 1 egg, 1 tbsp. cornstarch dissolved in a little milk, small piece of butter. Cook until thick and put between layers. — Mr. Jos. Moore, Chef. 167 NEIGHBORHOOD COOK BOOK Mock Cherry Pie 1 lar^e cup cranberries, 'V4 cup raisins, 1 eup sucjar, l.tbsp. flour, 1/2 ^^P boiling water, pinch of, salt, 1 dessert spoon vanilla. Cut up the cranberries and raisins, mix with sugar and flour, and pour boiling water over all. Add vanilla. — Mrs. Jas. C. Carter. Nut-mince Pie 1 cup walnuts chopped fine, 2 cups apples, 1 cup seeded raisins, II/2 cup sugar, 1 tsp. allspice, cinnamon and cloves, % tsp. salt, i/^ cup of vinegar mixed with 1/2 cup of water. — Mrs. W. L. Severance. Nut Mince Pie 1 cup nut meats chopped fine, 2 cups chopped apple, 1 cup raisins, 14 cup sugar, 14 tsp. each of cinnamon, cloves and salt, 1 large tbsp. vinegar, I/2 cup fruit juice (or water), 1 tbsp. flour, or cornstarch. — Mrs. C. H. Hathawav. Rhubarb Pie Cut 2 lbs. of rhubarb into small pieces ; if it is young and tender, do not remove skin. Line a pastry tin with rich crust ; sprinkle a little flour and sugar in the bottom. Fill in the rhubarb, I/2 cup nut meats, 1 cup sugar and a little flour over the top. Add 1 tsp. of water. Cover with a t^ crust and bake slowly for about % of an hour. Makes 2 small pies. — A. C. K. 168 NEIGHBORHOOD COOK BOOK Rhubarb Pie 1 cup rhubarl), juice of 1 lemdn, 1 cup sugar, butter size of an egg, 1 cup chopped raisins, 1 egg. Mix and bake with upper and lower crusts. —Mrs. C. M. Parrish. Cream Rhubarb Pie 11/2 cups cooked rhubarb, 2 egg j^olks, 1 cup sugar, 2 tbsp. cornstarch. Beat egg yolks and add to rhubarb. Mix sug^r and corn starch and add to egg mixture and cook until. thick. Add large piece of butter and fill a pie crust already baked. Beat the whites of eggs to a stiff froth. Add 2 tbsp. of sugar. Spread over pie and- brown. —Mrs. S. N. Gustafson. Southern Molasses Pie 1 cup molasses, i/^ cup sugar, 1 tbsp. butter boiled until it thickens, 2 eggs well beaten. Pour syrup on eggs beating vigorously and continually. Flavor. Care- fully pour in crust and bake.^-Mrs. C. H. Hatha«*s^ay. ' South Sea Pie 1/2 cup sugar, 4 bananas put through ricer. Beat together % hour. When time to serve, pour into a pastry shell and cover top with whipped cream. Is also very good served with whipped cream withqnt the pastry qnt shell. — Mrs. G. W. Heavener. 169 9 qr, NEIGHBORHOOD COOK BOOK y Squash Pie 1 cup squash, 3 eggs, 1 cup sugar, i tsp. ginger, i/4 tsp. salt, 1 tsp. cinnamon, butter size of a small egg, 1 cup milk. Beat the eggs, mix with other ingi^edients, and bake slowly. — Mrs. A. A. Kendall. Strawberry Pie Bake a bottom crust. Sugar berries and keep on ice for a short time. Whip 1/2 pt. cream until thick. Add 2 tbsp. sugar. Add berries to crust and spread cream over top and keep cold until ready to serve. — Mrs.U. G. Buck. Swiss Pie 1 pint milk, 1 cup sugar, 1 heaping tbsp. flour, 4 eggs, 1 tsp. almond extract, 1 lb. almonds (blanched, roasted and browned), 1 cup thick cream, 10 candied cherries. Put milk in double boiler and when it gets hot, add to it one-half the sugar mixed with the flour. Beat the eggs and add to the rest of the sugar. Cook the milk mixture for 10 minutes, then add the egg mixture, stirring constantly. When quite thick, remove from fire and let cool. Then add almond extract and almonds, reserving 2 tbsp. Let stand until cold and fill pastry shell. Whip cream until very stiff and cover pie. SprinkJ.e with ajmonds, and with a pastry tube fancy border around th^ edges. Use cherries around the border. Kep in cool place until ready to serve. *^ —Mrs. E. W. Keast. 170 NEIGHBORHOOD COOK BOOK Syrup Pie 1 cup syrup, 1 tbsp. sugar, 2 eggs and a small piece of butter. Beat eggs well, mix in syrup, sugar and butter. Bake in bottom crust. Top with white of eggs and sugar. —Mrs. W. F. Struebing. in GARAGES of Character and Dignity If you own a car or if you contemplate buying one, you certainly want a BETTER GARAGE. The life and looks of your car depend largely on its being properly housed in a garage where it can be properly cared for and away from weather conditions when not in actual service. .BETTER GARAGES SUPPLY THIS NEED. Cairo Building Material Co. Phones: Evanston 7614-4255 1230 LEO\ PLACE, Evanston, Illinois Office: Main 2722 Works: Boulevard 2120 Federal Iron Works Structural and Architectural Iron 807 Stock Exchange Building 30 N. La Salle Street CHICAGO Works: 3545-55 Shields Avenue, Chicago 172 Soups 173 NEIGHBORHOOD COOK BOOK SOUPS Cream of Asparagus Soup. 1 can or 1 bunch asparagus, 1 qt. milk, 1 pt. water, 1 egg or 1/2 pint cream, 1 slice onion, 2 tbsp. Snowdrift, 3 tbsp. flour, 1 tsp. salt, dash cayenne. Peel the asparagus, cut it into dice and put it over the fire in the water; when tender, press through 'a colander. Add the cayenne and onion and put it aside to reheat. Eub together the Snowdrift and flour; add them to the heated milk, stir until it just reaches the boiling point and add the salt. Take from the fire, add the asparagus liquor, the yolk of the egg, beaten, and pour slowly into the tureen over the well-beaten white of the egg or the cream whipped stiff. This soup cannot be reheated after mixing. Cream of Celery Soup 3 stalks celery, 3 cups milk, 1 slice onion, 1 tsp. salt, 2 tbsp. butter, 2 tbsp. flour, ^4 tsp. pepper, 1 cup cream. Break celery into 1 inch pieces and pound in a mortar. Cook in double boiler with onion and milk 20 minutes. Remove onion. Heat the butter, add flour and season- ings. Add first % cup and gradually the rest of the celery broth, and the cream. Cook until smooth and slightly thickened and serve at once. — ^IMrs. J. L. Denman. 175 NEIGHBORHOOD COOK BOOK Cream of Com Soup 1 pint grated green corn or 1 can corn, 1 quart milk or stock, 1 pint cold water, II/2 cups medium white sauce, 1 slice of onion, salt and pepper to taste. Cook the corn in the water 30 minutes stirring frequently ; press through a colander. To the liquid add the cream sauce, stock or milk and seasonings. Serve with croutons. —Mrs. Maude Scanlan. Cream of Corn Soup y2 can corn, chopped fine, 1 tbsp. butter, 2 tbsp. floui*, 1 quart milk, i/^ cup cream. Mix together butter and flour, add milk and let boil; add corn, salt and pepper (or a little kitchen bouquet if liked), just before serving add i/^ cup whipped cream. — Mrs. W. A. Brodkorb. Mrs. B's Chowder Boil 4 or 5 cups potatoes cut in cubes, in salted water. Cut 1 pound lean salt pork in small pieces and fry until brown. Take pieces of pork from fat and add' to drained potatoes, 1 medium-sized onion, fried in the pork fat but not too brown ; add as much flour as fat will take, add 1 pint milk, or more if needed, to make a cream sauce. Season with salt and pepper. Add 1 large can of fish flakes to this mixture, then the pork and potatoes. Good served with toast. — Mrs. W. F. Brugman. 176 NEIGHBORHOOD COOK BOOK Potato Chowder 6 potatoes cubed, 3 medium-sized onions, sliced fine, 1 slice of salt pork, cubed and fried slowly until a light brown ; add potatoes, onion, salt and pepper. Cover Avith water and simmer 30 minutes. Add 4 cups of milk and stir in 1 tbsp. flour wet with some of the milk. Boil again and serve.- - - For other chowder add clam, oyster, tomato, fish, or tuna, just before the milk. — Mi;s. H. G. Smith. Cream of Tomato Soup (That will not curdle.) 11/2 cups canned tomatoes, 2 tbsp. butter, 1 tbsp. corn- starch, speck of sugar, 1 slice of onion, ly^ cups milk, salt to taste. Cook onion with the tomatoes 10 minutes and I'ub through strainer. Make tomato sauce, using the butter, cornstarch, tomato stock and seasonings. Allow this mix- ture to become vei^y cold. When ready to serve, combine it with the milk which should be cold. Heat in double boiler and serve. This will not curdle if method is fol- lowed. — Mrs. H. R. Putnam. Canned Tomato Soup 14 quarts tomatoes, 14 stalks celery, 6 bay leaves, 21 cloves, 7 onions. Boil together until tender and strain. Add 14 tbsp. butter, 14 tbsp. flour, 8 tbsp. salt, 12 tbsp. sugar, 1 tsp. paprika. Let boil a few minutes, pour into glass jars and seal. — Mrs. U. G. Buck. 177 HESS BROS. CO. (Not Inc.) CtT STOAE CONTRACTORS Office and Yards: 716 PITNER AA'ENUE Phone Evanston 4191 Evanston, 111. Let Us Call for Your Laundry Evanston Hand Laundry David Tapper, Proprietor 1029-1031 CHICAGO AVEXl'E Evanston, 111. Telephone 756 Phone 4400 G. F. KNIGHT GENERAL CARPENTER, CONTRACTOR AND BUILDER 535 JUDSON AVE. EVANSTON, ILL. We Specialize in Buick and Cadillac Cars and General Overhauling^. Accessories, Cylinder Regrinding, Battery Service, Michelin and Converse Cord Tires, Michelin Ring-shaped Tubes Welding and Brazing CENTRAL PARK GARAGE 2822 CENTRAL .STREET Evanston, III. Telephone 785 ARTHUR HALLSTROM PHILIP G. SCULL 178 NEIGHBORHOOD COOK BOOK Cream Tomato Soup 1 pint stewed tomatoes, rubbed through a strainer to remove seeds and skins. Return to stove and add i/4 tsp. soda. 11/2 pints milk and a pinch of soda, heated. Pour in the tomatoes, season with salt, pepper and but- ter, bring to the boiling point and serve at once. —Mrs. U. G. Buck. Lima Bean Soup Soak 1 cup lima beans over night, cook in 3 cups of water until soft, mash through a strainer, add 1 onion, 1 stalk of celery and 1 carrot cut into fine pieces, and 2 tablespoons butter. Cook 6 minutes without browning. Add % tbsp. flour, stir well, and add to the first mixture. Add 2 cups of hot milk, seasoned with salt and pepper, and 3 tbsp. of catsup. — Mrs. L. Matthews. Lobster Soup 1 small can lobster, 1 quart hot water. Boil until soft. Strain through a colander ; add 1 quart milk ; season with butter, salt and pepper. Serve hot. —Mrs. U. G. Buck. Potato Sfoup Cook 3 potatoes, 1 onion, and 2 stalks of celery in salted water. When soft, mash and add 2 tbsp. of butter, 1 tbsp. of flour; mix the flour in well and add 2 or 3 cups of milk. Season with salt and pepper. Let come to a boil and serve at once. Serves 6 persons. — Mrs. C. Johnson. 179 NEIGHBORHOOD COOK BOOK Scotch Broth 1 medium-sized soup bone, 1 cup yellow peas and barley, % cup each carrot, parsnip, turnip and cabbage, chopped fine, 1 leek or onion, sprig of parsley, water, salt. Boil the soup bone, peas, barley and salt for an hour, add the other vegetables and cook an hour longer. A tomato may be added if liked. —Mrs. Thomas Savage. Soup 1 lb. boiling beef, 1 onion sliced fine, 1 can tomatoes, celery, 1 cup barley, salt and pepper to taste. Boil slowly 3 hours. — Mrs. I. Mogren. Spinach Soup 4 tbsp. butter, 3 tbsp. flour, 1 pint milk, 1 pint finely chopped cooked spinach and juice, salt and pepper. . Melt butter, add flour and stir until well-blended; add the milk; continue stirring until thick, then add the spinach, juice and seasoning. Cook for several minutes. The well-beaten yolk of an egg may be added just before serving if desired. — Mrs. Milton F. Collion. », .V- Vegetable Goulash 1 tbsp. butter, 1 cup cheese, 1 can tomato soup,- 1 can corn, 2 pimentos, 1 egg, y^ tsp. salt, i^ tsp. paprika: Serve on toast with or without a rub of garlic. Will serve 12 persons. — Mrs. Warren Edwards. ISO NEIGHBORHOOD COOK BOOK Wartime Cream of Tomato Soup 1 quart tomatoes, 1 small onion, 1 small stalk of celery, 1 tsp. sugar, a few pepper corns, 1 quart milk, 14 tsp. soda, 1 tbsp. butter, 2 cups cooked oatmeal, salt. Cook together tomatoes, onion, celery, sugar and pepper corns. Rub through a sieve ; heat again to boiling point and add soda, stir, and skim. Scald the milk, add to the tomato stock, stirring constantly, add salt and butter ; just before serving add the cooked oatmeal. Cook in double boiler. — Mrs. C. A. Klein. 181 Meats and Poultry 183 SPECIAL NOTICE FOR FANCY DINNER PARTIES BEEF TENDERLOINS FANCY SQUABS CROWN OF LAMB FANCY CHICKEN BREASTS Put up in any style FANCY POULTRY, BUTTER AND EGGS We also handle a complete line of STAPLE GOODS SEE 702 Main Street THE HOUSE OF QUALITY Phone 777-78-79 EVANSTON Phone Evanston 2177 Fred W. Hedblom SHEET METAL WORK 912 Crain Street Evanston, 111. Avoid delay by placing your orders early for Refrigerator and Furnace repairs. We repair Gutters, Downspouts and Chimneys. 184 NEIGHBORHOOD COOK BOOK MEATS AND POULTRY Beef Loaf ■I I " ' ; 2 lbs. beef, 1 lb. pork, chopped, 8 crackers, powdered, V2 ^^^P niilk, 1 e»^, salt and pepper to taste. Mix thoroughly, shape in baking pan, sprinkle with cracker crumbs, place 2 strips ,0;f .bacon on. .. top. Put enough water in pan to bake nicely ; let it simmer low to make brown gravy. For f^pecial occasions, place 3 hard- boiled eggs in the center of loaf before putting in oven. — Mrs. Ada Saxer, Si. Louis, Mo. Beef Loaf ' To 1 pound ground round steak, 1 shredded wheat biscuit 'cn-umbled fine, 1 egg, 1/2 cup milk, 1/0 tsp. poultry dressing, salt and pepper. Mix together, form in roll and bake from %^ to 1 hour slowly. When made larger a row of hard-boiled eggs may be placed through the center before baking. — Mrs. N. H. By am. Scalloped Brains Soak calves brains in cold water 1 hour. Parboil in salted water 10 minutes, remove the skins. Butter bak- ing dish, put in a layer of the brains, sliced, then a laj^er of bread crumbs, sprinkle with salt and popper, dot with butter. Continue until your dish is nearlyfull. Cover with milk and bake;% hour in moderate oven^ — Mrs. C. E. Johnson. . 185 NEIGHBORHOOD COOK BOOK Chili Con Came 1 onion, 1 quart tomatoes, 3 peppers (small, and chopped fine), 1 lb. ground round steak, 1 can kidney beans or Mexican Chili beans. Chop onion very fine and brown ; add meat and brown. Stir into this 1 quart tomatoes, the beans and the peppers. Season A\dth salt, pepper and 2 tsp. Chili powder. Cook slowly until the peppers are well done and the desired thickness is obtained. —Mrs. H. W. Corke. Chili Con Carne Brown 1 onion in hot lard, add 1 lb. hamburg steak ; brown ; then add 1 pint tomatoes, 1 tsp. salt, % l^p. Chili powder, 1 cup water; simmer 1 hour and add 1 can kidney beans. Simmer 1 hour or more. — Mrs. M. L. Wigginton. Chili Con Carne 1 lb. round steak ground, 1 can kidney beans or macaroni, 1 can Campbell's Tomato Soup, 3 medium- sized onions, 2 tbsp. bacon drippings. Put drippings in a frying pan, add sliced onions and meat, and fry until done. Heat tomato soup and beans, and when meat is done, combine, and season to taste. — Mrs. Andrew Leaf. 186 NEIGHBORHOOD COOK BOOK "Chili" Kidney Beans and Hamburg Fry 1 large onion in 2 tbsp. crisco and butter. Make 1 lb. hamburg steak into small flat cakes, roll in flour and brown in skillet with onions, putting onions to one side. Add 1 tbsp. flour and 1 pint water, cook untiL gravy is thick, add 1 can kidney beans, cooking slowly 1/2 hour ; add 1 tsp. Chili powder, cook 10 minutes. Serve hot. — Mrs. M. V. Smurr. Chop Suey % pound veal, % pound pork, % pound beef, 4 large onions, 2 stalks celery, 2 cups water, 3 tbsp. molasses, 3 tbsp. Oriental Sho You Sauce. Cut meat fine and fry until very brown; add molas- ses and Sho You sauce. Dice onions and celery and place with meat in deep kettle, add water and cook for % hour. Season to taste and thicken a very little with flour. Serve with boiled rice. Boiled Rice for Ch/op Suey Cook the rice until tender in salted water. Drain through a colander and let cold water run on it. Re- heat in double boiler or the oven. Mrs. Elmer A. Johnson. 187 NEIGHBORHOOD COOK BOOK Chop Suey 1 pound sausage and hamburg, 1 small package s])aghetti, 6 small onions, 1 pint tomatoes, 1 tbsp. sugar, butter. Slice onions and fry in butter until brown ; cook spaghetti until tender. Mix all together and cook 10 minutes. — Mrs. C. M. Parrish. Chop Suey ^ lYo pounds beef, I/2 pound pork, simmer % hour in 1 "tbsp. drippings, add 1 tbsp. molasses, 1 tsp. salt and simmer 20 minutes longer. Cook II/2 cups chopped celery and IV2 cups chopped onion till tender; add to the meat and c,ook 15 minutes. Serve with steamed rice. . —Mrs. U. -G. Buck. Chop Suey y2 lb. lean beef, ^2 lb. lean pork, 3 cups celery, 2 cups onion, 1 tbsp. fat, 1 thsj). sugar, 2 tbsp. Chop Suey sauce, (or more), 1 tbsp. cornstarch, 14 tsp. salt, dash of black pepper. Heat fat in large skillet. Add meat, cut fine. Stir occasionally and let fry until nearly done.. Add celery and onion, cut into small bits; also about a cup of water, chop suey -sauce, sugar, salt and pepper. Cook 15 min- utes with coA^er, mix coi'nstarch in cold water and add, cooking until done. Enough for 4. Serve with rice, boiled .or steamed. — Mrs. Frank Camp. 188 NEIGHBORHOOD COOK BOOK Creamed Bacon (Serve with corn bread.) l^ lb" bacon — slices % inch thick, 1 quart milk, 2 tbsp. flonr. Soak bacon in milk for several hours. When ready to use, drain, dip slices of bacon in flour and fry slowly. Remove from pan ; add flour and. milk in which bacon was soaked to m^e a thick gravy. Pour gravy oevr bacon and serve with corn bread or muffins. Enough for 4. A good luncheon or supper dish. — Mrs. Frank Camp. Curried Lamb Put 4 cups lamb, cut in small pijiees,.in a kettle; cover with cold water and bring to the boiling point ; pour off the water and rinse the meat in cold water. Return to kettle and add 1 quart boiling water, 1 large onion, 1 stalk celery, 3 sprigs thyme, 3 sprigs. paisley. Simmer slowly until meat is tender; remove meat and strain the liquor. Melt 2 tbsp. butter, add 2 tbsp. flour and 1 tsp. curry powder, salt, pepper, and strained liquor. Cook 3 minutes, add meat, reheat and serve. Garnish with boiled rice. — Mrs. C. E. Johnson. 189 Telephone Franklin 678 Phillips, Getschow Co. ENGINEERS & CONTKACTOKS Heating, Ventilating, Power 128-130 W. Kinzie Street CHICAGO Phone 2381 Delaney & Doran COFFEES, TEAS EXTRACTS, SPICES 510 MEACHAM AVENUE PARK RIDGE, ILL. Regular Deliveries Made Sent Anywhere to All North Shore Towns by Auto Trucks Parcel Post 190 NEIGHBORHOOD COOK BOOK Deviled Steak 1 flank steak, 1 large onion, 2 tbsp. butter, 2 tbsp. flour, Yg tsp. paprika, 1 tsp. each mustard, salt and pepper, 3 tbsp. vinegar, 2 cups hot water. Melt butter in frying pan and brown onion, remove onion, cut the steak in pieces, dredge lightly with flour and fry in the butter until brown ; add the other in- gredients and 2 cups hot water. Cover closely and sim- mer until meat is tender, about an hour. Serve on hot platter and garnish with fried potatoes. Will serve 6 people. — Mrs. C. E. Johnson. Flank Steak Roast About 2 lb. flank steak, pound well. Place in roaster. Cover with 1 can small green peas, 1 can tomatoes, 1 finely-chopped onion, season to .taste. Bake slowly until steak is tender. — Mrs. James H. Morey. Baked Ham Parboil about I/2 hour, remove skin from whole or V2 ham; place in roasting pan; cover fat part with brown sugar and stick in cloves in some simple design. Pour around 1/2 cup each of vinegar and water. Roast very slowly or at 300 degrees, for 4 or 5 hours until tender. Serve hot or cold. Cut in thin slices. — A Friend. 191 NEICHBOI^HOOD OOOK BOOK Ham Loaf 1 ])ound liam, 2 pounds lean, fresh pork, chopped, 1 cup milk, 2 eggs, 1 cup bread crumbs, salt and pep])er. Mix together and shape in loaf; place in baking pan, put bread crumbs on top and pour over it 1 can tomato SOU]). Bake 2 hours in slow oven. Chopped onion may be added. — ^Irs. W. A. Brodkorl). Ham Loaf Chop IY2 pounds raw ham, II/2 pounds round steak, 1/2 pound fresh pork ; mix and add 2 well-beaten eggs and 1 cup bread crumbs. Bake 1 hour. Use no season- iiig- V2 recipe enough for small family. — Mrs. Don Crawford. Southern Hash ^^rown 1 lb. ground round steak in frying pan ; add 1 large onion, 1 sweet green pepper and 3 .tomatoes, chopped. Boil 1 cup rice, and when done add to the meat, also 1 egg well-beaten, salt and pepper. Place in buttered pan and bake I/2 hour. — Mrs. Fred Mumm. Head Cheese 5 lbs. fresh pork shoulder, 4 lbs. veal, salt and spices. Cook together, with a veal shank to make sure your cheese will stiffen, until meat is well done. When meat is cold, cut in small pieces, season with salt and spices. Tie meat in towel very tight and place in boiling broth. Kemove when meat is thorovighly heated and set in cool place with a weight on. — Mrs. C. U. Olson. 192 NEIGHBORHOOD COOK BOOK Pilaf of Lamb 1/2 cup rice, 2 cups cold chopped lamb, 2 tbsp. butter. Boil rice in plenty of boiling, salted water, until tender. Drain, mix with the finely-chopped lamb, season with salt, pepper, celery salt and butter. Return to fire and heat through; tuni in a greased tin mould. Place in oven 10 minutes or until the Pilaf will keep its form when turned out of the mould. Serve with tomato sauce. — Mrs. C. B. Coon. Meat Loaf iy2 pounds round steak, I/2 pound lean veal, % pound lean pork ; grind together tAvice. Add 2 eggs well beaten and 1 cup of moistened bread crumbs, 1 tsp. salt and pepper. Mould in loaf and bake IV2 hours. — ^Mrs. C. J. Preston. Noodles 2 well-beaten eggs, % tsp. salt, flour enough to make quite stiff. Roll thin, let dry 2 hours. Cut in strips and cook with meat or chicken 1 hour. — Mrs. Emma Foster. Pilaf 1 11). ground round steak, 1 cup dry rice, 2 cups tomato pulp, 1 quart boiling water, 1 chopped onion, salt and pepper. Mix together, and bake 1 hour. If too drj^ add milk a short time before taking from oven. — ^IVIrs. S. I. Koogle. 193 NEIGHBORHOOD COOK BOOK Pigs in Blanket 2 lbs. round steak cut in strips about 2 inches wide and 4 inches long. Lay a strip of bacon, piece of bread and slice of onion on strip of steak and season with pepper and salt. Roll up and fasten with toothpick. Fry in bacon drippings until thoroughly done. Add water and allow to simmer about 1 hr., or until tender. Remove meat and thicken with flour, for gravy. — Mrs. Andrew Leaf. Pork Chops with Apples 6 pork chops, 3 tbsp. flour, i^ tsp. sage, % tsp. salt, 2 cups hot water, y^ cup raisins, 3 tart apples, 1 tbsp. vinegar, 14 cup brown sugar. Sprinkle chops with sage and salt and brown in pan. Remove to shallow baking dish. On each chop place y<2, an apple, pared, cored and filled with brown sugar. Into the fat in pan put flour and salt; bro^vn, adding water to make gravy; brings to boil stirring constantly; add vinegar and raisins. Pour over chops and bake until apples are tender. — ^Alrs. Ed. Holtz. Potatoes and Chops Peel and slice enough potatoes to nearly fill a casser- ole. Cut fine 2 stalks of celery. Place a layer of celery in casserole, then a layer of potatoes; continue until nearly full. Season, and cover with five or more pork chops. When chops are half done, turn. Bake slowly. — ^Ii'^- James H. ^lorey. 194 V NEIGHBORHOOD COOK BOOK Potatoes and Ham Cut potatoes in thick slices and lay in buttered roaster or casserole. Sprinkle with finely-chopped onion, salt, pepper and a little flour ; place over them a layer of ham, cut in slices, then another layer of potatoes. Nearly cover with milk and bake in a slow oven 1 hour. —J. N. W. Pot Pie or Dujnplings 1 egg well-beaten, 1 cup cold water, pinch salt, 2 tsp. baking powder, flour to make a stiff dough. Stir well. Drop into gravy by small spoonfuls. Be sure not to crowd too many in a kettle. Cook 8 minutes without removing cover, turn over and cook several minutes longer. Will serve 6. — Mrs. C. A. Wright. Pork Turkeys Have the pork chops cut thick and sliced through almost to the bone, fill the chop with dressing made as for turkey, sew up the top and bake until tender, the first half hour quickl}^ then finish slowly. — Mrs. N. H. Byam. Round Steak with Onions Take a thin slice of round steak, season with salt and pepper, pound in as much flour as it will hold. Heat a generous amount of fat or butter in a frying pan ; brown meat well on both sides. Cover closely, let simmer 1 hour, or until tender. 195 WHOLESALE Telephone Evanston 7285 RETAIL BOULEVARD FLORISTS Joljn F. Broadbeck, Prop. CUT FLOWERS AND PLANTS 600-620 SOUTH BOULEVARD EVANSTON, ILL. M. P. II O S E N D A H L INTERIOR DECORATOR General Painting 1108 ELl^nVOOD AVENUE Telephone 614 EVANSTON, ILL. Agent C. & N. W. R. R. Notary Public Phone 909 W. G. NORKETT Attorney and Coiinsellor-at-Ijaw Real Estate and Loans, Insurance and Investments C. & N. W. DEPOT MAIN STREET, Evanston C. H. ADAMS & CO. ELECTRIC CONTRACTOR Rei>airs of household appliances a Specialty Vases wired for Electric lights 1131 EL]\r\VOOD AVENUE Tel. 1268 C. D. Macpherson C. C. Flinn C. D. M A C P H E R S X DECORATOR 1570 SHERMAN AVENUE Evanston, 111. WE SPECIALIZE IN EVANSTON PROPERTY E. E. Stults Realty Co. 1915 CENTRAL STREET Ph. Evanston 8080 196 NEIGHBORHOOD COOK BOOK Fry 4 or 5 medium-sized onions sliced fine, in 2 tbsp. fat, until flossy and brown. Season with salt and pep- per. Place meat on hot platter; cover with the onions. Add a few tbsp. water to the gravy in pan. Stir until smooth, serve at once. — Mrs. H. R. Putnam. Round Steak and Potatoes Place individual pieces of thick round steak in greased casserole. Season with salt, pepper and finely- chopped onion ; sprinkle with a little flour. Pare medium-sized potatoes and place over meat. Pour a can of tomatoes over this and bake in very slow oven 2 or 3 hours. — A. C. K. Savory Round Steak Take a piece of round steak about 1 inch thick, cut in pieces and brown well in frying pan. Cover with water and simmer for 1 hour. Cook a bunch of carrots and 6 large onions until almost tender. Place over the meat and let simmer for 1^ hours longer. 1 can of peas may be added. — ^Mrs. Frank Flavelle. Spanish Steak Take l^/^ pounds of ground round steak and fry enough to crumble nicely. Turn in a quart of tomatoes, 2 medium sized onions, cut fine. Salt and pepper to taste and let simmer slowl for 3 hours. — Mrs. Clara Smith. 197 NEIGHBORHOOD COOK BOOK Sauerkraut and Spare-ribs 1 can sauerkraut (14 cts.), 2 lbs. spare-ribs. Make a mound of the kraut in the center of a covered roaster, lay the ribs on this mound ; salt and pepper to taste. Put in a hot oven for 20 min., then lower gas to minimum and continue to cook for 2 hrs. with no further atten- tion. — Mrs. H. S. Camp. Fried Sausage Rolls Roll thin a rich biscuit dough; cut with a biscuit cutter. Fry link sausages ; while hot roll one link in each round of dough, pinch the ends together. Bake in medium oven. Serve on a hot platter with brown gravy. — 'Mrs. Thomas Savage. Veal or Beef Birds Use veal steak or thin round steak ; cut the meat into pieces about 3 bj^ 4 inches, fill wdth dressing used for fowls, fold and tie with strings. BrowTi well on both sides in lard or mazola, with tiny pieces of onion. Bake in oven until tender. — Mrs. N. H. Byam. Veal Birds or Mock Chicken Cut veal steak into 2 inch squares. Place a small piece of salt pork on each piece and roll. Fasten with toothpicks. Season and roll in flour; brown well in butter and lard. Remove veal from pan and make gravy. Put veal in gravy, cover pan closely and bake slowly 1 to 2 hours. Sprinkle with chopped parsley when serving. — Mrs. Hunter Netherv. 198 NEIGHBORHOOD COOK BOOK Veal Loaf Boil 1 large or 2 small veal shanks until the meat falls from the bone. Shred the meat and add 4 hard boiled eggs, chopped, and 1 cup cracker crumbs. Season with salt and pepper. Boil down the liquid to 2 cups or less ; add this to the meat mixture. Place in a mould and set on ice until cool enough to slice. — Mrs. H. G. Smith. Veal Loaf with Muchroom Sauce 1% pounds veal, li/^ pounds round steak, I/2 inch slice salt pork, chopped 3 times, 3 sprigs parsley and a small onion chopped fine, 2 eggs well-beaten, 1 cup bread crumbs soaked in enough cold water to soften crumbs. Seasonings to taste. Bake slowly 2 to 3 hours. Mushroom Sauce Melt 2 tbsp. butter, add 2 tbsp. flour, the liquid drained from 1 small can mushrooms and enough milk to make a medium white sauce. Just before serving, add the mushrooms chopped fine. Serves 12 people. — —Mrs. E. Duble. Veal Stew with Dumplings Cut into cubes, one pound of boneless veal and fry in a hot pan for ten minutes. Turn into a kettle and add boiling water to cover, also 3 tbsp. chopped carrots and 1 tbsp. chopped onion. Season with salt and pepper and cook li^ hours. 20 minutes before serving add dumplings. 199 NEIGHBORHOOD COOK BOOK Dumplings 1 cup flour, 4 tsp. baking powder, 14 tsp. salt. Add milk enough to make batter the consistency of cookie dough. Mix together, break in an egg and beat well. Add to the stew one tbsp. at a time and cook 20 minutes with cover off for the first 10 minutes, then cover tightly for remainder of time. — Mrs. R. Timm. Jellied Veal Take 2 or 3 pounds of lean veal and 1 pound of lean beef, cut in small pieces ; add w^ater and salt. Cook very slowly for several hours. Remove all bones and pour into mould to cool. It is better to let stand over night. — ^Mrs. Thomas Savage. ' * Baked ' ' Fried Chicken Prepare fowl, cut up, wash and dry with towel. Place butter and lard in pan, beat 2 eggs until lemon color, add % cup sweet cream. Roll cracker crumbs fine, season with salt and pepper. Dip chicken in egg, roll in cracker mixture, place in pan, add 2 tbsp. water, cover and bake 1 hour in moderate oven. Turn chicken when in % hour. — ^Mrs. Geo. Tyson. Smothered Chicken Split chicken down the back as for boiling or cut up as for frying, wash well, wipe dry. Place in baking pan ; pour over 2 cups boiling water in w^hich 2 tbsp. butter has been dissolved ; cover tightly. Cook slowly % hour, baste plentifully, cover again for 20 minutes. Baste again twice, 15 minutes apart, the last time with a tbsp. of butter ; bake 10 minutes longer, or until tender. 200 NEIGHBORHOOD COOK BOOK - Transfer chicken to a hot dish, thicken gravy with a tbsp. of browned flour (wet in a little cold water), salt and pepper to taste, boil up once ; pour a cupful over the chicken, the rest in gravy boat. — ^Mrs. Florence 0. Baulch. Chicken Mousse 1 cup chopped chicken, 1 tsp. salt, 1 tbsp. chopped parsley, I/2 cup chopped celery, 14 ^up blanched almonds, 1 cup whipped cream, 1 cup boiling water or chicken stock, 2 envelopes gelatine (Knox or Minute), 14 cup cold water. ' Soak gelatine in cold water 20 min. Add the boilng water or stock, stirring constantly. Mix with other ingredients. Fold in the whipped cream. Serve with nut bread sandwiches. — Mrs. H. B. Judson. Turkey Dressing 2 quarts stale bread crumbled fine, 2 tbsp. salt, 1 tsp/ pepper, 2 tbsp. powdered summer savory, 2 tbsp. minced parsley, 1 tbsp. powdered sage, 1 cup butter, rubbed through the crumbs. This dressing becomes moist enough with the juice of the turkey while roasting. A little onion may be added. — ^Mrs. I. L. Harvey. 201 LACK OF Iodine in food and drinking water is recognized as one of the chief causes of goitre. Recent investigations in the Bureau of Fisheries Laboratory by Dr. Donald K. Tressler show that Oysters, Clams, Lobsters and marine fish are unusually rich in iodine containing from 50 to 200 times as much iodine as beefsteek or milk. The eating of ocean fish and seafood two or three times weekly is recommended in sections where goitre is prevalent, especially in the cases of young girls who are particularly susceptible to thyroid disorders. Write U. S. Bureau of Fisheries, Washington, D. C, for full report. Booth Fisheries Company Telephone 2555 1557 Sh«rman Ave. EVANSTON, ILLINOIS The Community Kitchen 1519 CHICAGO AVE. 512 MAIN STJIEET Telephone 8300 Telephone 9323 HOME COOKED FOODS ICE CREAM AND ICES China and Silver to Rent GROCERY & MARKET 625 MADISON STREET First Class Groceries and Fancy Meats Your Patronage Solicited We Deliver — Phone Orders Promptly Attended to Phone Evanston 750 EVANSTON, ILL. E. O. KAUL 202 Pish and Oysters 203 NEIGHBORHOOD COOK BOOK FISH AND OYSTERS Baked Fish Bone and cut in individual pieces. Dip in evapo- rated milk which has been salted, then in fine bread crumbs. Oil pan with cooking oil, place fish in pan, squeeze juice of lemon over fish, also a little oil, salt and pepper. Bake 10 minutes in a very hot oven. — Mrs. J. W. Kassel. Stuffed Baked Trout or White Fish Bone a 6 pound fish, remove the fin on center back and sew up opening. Salt, pepper and butter the fish and stuff with dressing. Dressing for Fish Cut or crumble a small loaf of bread, season with salt and pepper, dice 6 slices of bacon and fry almost crisp, add this with the drippings to the bread, beat 1 e^g and mix all thoroughly. Place fish on platter in roaster, putting a little Avater under platter. Bake in hot oven % to 1 hour. Serve with white sauce and chopped parsley. — ^Mrs. J, W. Kassel. 205 NEIGHBORHOOD COOK BOOK Fish Balls To each cup of haddie add 2 cups of mashed potatoes, 1 egg, 1 tsp. butter, 1 small tsp. pepper. Chop haddie very fine. Mash and beat potatoes until very light. Add haddie and butter, and beat again, adding the beaten egg last. Form into balls and fry in hot lard 1 minute. Boiled White Fish Wash well in cold water, wipe carefully and rub with salt. Heat 2 quarts water ; add l^ cup vinegar, 6 cloves, 6 pepper corns and 1 bay leaf. Wrap the fish in a thin cloth and place in boiling liquid. Cook 10 minutes to each pound of fish, remove carefully and serve with cream sauce. Garnish with parsley. —Mrs. U. G. Buck. Fish Croquettes 2 cups chopped, cooked fish, 2 tbsp. butter, 2 tbsp. flour, 1 tbsp. parsley, dash of paprika, yolks of 2 eggs, salt, pepper, milk. Rub flour and butter together on fire until smooth; add scalded milk and stir until it thickens ; add the egg yolks beaten until light. Take from fire and mix gently with fish, add seasonings and let cool. Form into cro- quettes, roll in egg and bread crumbs and fry in deep fat. —Mrs. C. B. Coon. 206 NEIGHBORHOOD COOK BOOK B.aked Halibut with Dressing 2 halibut, steaks cut li/^ inches thick. Lay thin slices of salt pork in baking pan ; place one of steaks upon pork, cover with dressing and put other steak on top, laying sliced of salt pork on it. Bake 35 to 40 minutes, basting 3 or 4 times with liquid in pan and with butter melted in hot water. About 10 minutes before fish is done, cover with remainder of dressing or with buttered crumbs. Dressing for Fish 1/6 loaf bread, crumbed, 1 tbsp. parsley, chopped, 2 tbsp. onion, chopped, i^ tsp. salt, 14 tsp. pepper, 3 tbsp. butter, melted. Mix in the order given. 1 tbsp. each of chopped capers and pickles are often used. — Mrs. J. D. Kindig. Finnan Haddie Skin fish and soak over night in cold water; drain well. Heat 1 tbsp. butter and 1 cup milk, add fish. Cover and cook slowly y^ hour. Serve with the juice poured over it. — Mrs. U. 0. Buck. Creamed To each cup of haddie (cut in small pieces), allow 1% cups of milk, 2 tbsp. of butter, 1 tbsp. flour, I/2 tsp. pepper. Mix the pepper with the flour in a sauce pan with the butter and cook until smooth. Add the hot milk and haddie and cook 5 minutes. Salt to taste. 207 Phone Evanston 1512 Work Called For and Delivered PUMPIAN'S FUR SHOP DRESSMAKING Cleaningr, Pressinju: and Rcmodeliniir 749 CUSTER AVENUE Evanston, 111. DR. M'GOWN OPTOMETRIST AND OPTICIAN l^yes Tested and Broken Lenses Duplicated The Only Grinding Plant in I^vanston 810 DAVIS STREET Evanston 5559 OPTICIAN NOP J. H. MOREY Shop Res. 1129 Main St. 1324 Ashland Ave. Phone 2281 Phone 72 34 MOREY BROS DECORATORS PAINTING AND PAPERHANGING EVANSTON, ILL. DRY CLEANING Phone 7800 EVANSTON CLEANSERS Visit Our Modern Plant 1205 CHICAGO AVENUE Phones Evanston 1534, 318 6-R Anderson Transfer Co. BAGGAGE — EXPRESSING — MOVING Office: 1109 SHERMAN AVENUE Daily trips to Chicago EVANSTON, ILL. 208 NEIGHBORHOOD COOK BOOK Finnan Haddie — Baked Place fish in pan on stove and cover with water. Al- low water to come to a boil. Turn off water and remove skin. Place fish in the oven and cook slowly 20 minutes. Baste occasionally with butter and cream. Mock Oyster Loaf 2 cans of salmon, 1 can of corn, 2 eggs, salt and pepper, and enough cracker crumbs to stiffen. Make into a loaf and bake in a moderate oven. —Mrs. W. M. Hofstetter. Scalloped Oysters Butter pan thickly and add a little milk. Drain oysters and put a layer in bottom of pan, then a scant layer of cracker crumbs. Continue until pan is filled. Sprinkle salt, pepper and pieces of butter on each layer. Add milk enough to nearly cover and bake slowly. — Mrs. J. W. Kassel, Little Pigs in Blanket Season large oysters with salt and pepper. Wrap each oyster in bacon and fasten with tooth pick. Cook in hot frying pan just enough to crisp bacon. Serve on thin slices of toast. — ^Mrs. I. Mogren. 209 NEIGHBORHOOD COOK BOOK Salmon Croquettes 1 can of salmon, 1 tbsp. melted butter, yolks of 2 hard boiled eggs, 1 tbsp. lemon juice, % slice of stale bread (crumbed), i/2 tbsp. Anchovy sauce, pinch of pepper, 1^4 tsp. salt, nutmeg to taste. Mince the salmon fine and powder the yolks of eggs; work them in together with lemon juice, bread crumbs. Anchovy sauce, salt, pepper and nutmeg. Make into little rolls, dip in beaten egg, roll in cracker crumbs or dust, and fry in hot drippings. Serve dry and hot and garnish with water cress. Salmon Loaves Use 1 roll for each person, cut off the tops of rolls, scoop out the crumbs, brush inside and outside with melted butter and put in a hot oven until they are a delicate brown. Make a creamed salmon with chopped parsley and the whites of hard-boiled eggs in it. Heat the cases, fill with the creamed salmon, cover and serve. Steamed Salmon Loaf 2 cans salmon boned and flaked, 2 cups dry bread crumbs, 1 tsp. salt, i/4 tsp. pepper, 2 tsp. baking powder, 3 eggs or 6 yolks, I/2 lemon or 2 tbsp. vinegar. Mix together, form in loaf, add % cup water and steam 1 hour. Sei-ve with tomato sauce. — ^Mrs, C. M. Parrish. 210 NEIGHBORHOOD COOK BOOK Salmon Patties 1 large can salmon, 1 large egg, I/2 cnp flonr, salt and pepper to taste. Beat egg well; add to salmon. Stir in flour and seasoning. Drop by spoonfuls into a skillet of hot fat and fry brown. — Mrs. W. E. Hosier. Salmon Patties 1 cup salmon, picked apart and bones removed. 2 eggs beaten very light. Mix eggs with salmon then add V2 ^up thick sweet cream and % tsp. salt. Fill egg poachers with salmon and steam 10 minutes. One can of salmon will make 10 patties. — Mrs. W. Severance. Scalloped Salmon 1 can salmon, 1 cup of White Sauce, 5 or 6 soda crackers. Pick salmon over, remove skin, bones and oil ; flake fish with a fork. Take a medium-sized agate dish, place a layer of salmon, a layer of sauce, a layer of crackers, another of salmon, and so on, continuing until the fish is all used. Bake in hot oven until brown. WHITE SAUCE :— 2 tbsp. flour, 2 tbsp. butter, 1 cup hot milk, 14 tsp. salt, pinch of pepper. Melt butter in sauce pan until it bubbles; add the flour, salt, and pepper; mix until smooth, then pour the hot milk in gradually, stirring and beating each time. Cook until it thickens. 211 NEIGHBORHOOD COOK BOOK Scalloped Salmon Drain and flake 1 can salmon. Mix soft with milk. Make a cream dressing of 1 cup milk, 1 large tbsp. butter, 2 tbsp. flour and a little salt. Cook until thick like cream, mix with the salmon. Bake in layers, alter- nating with cooked spaghetti. Cover with powdered crackers. — Mrs. U. G. Buck. Salmon a la Waldorf Drain, bone and flake 1 can salmon. Butter a deep dish, place a layer of fish in the l)ottom, then a layer of cold sliced boiled potatoes. Sprinkle with salt, pep- per, onion and minced parsley. Continue in this way until materials are used ; place bits of butter on top and pour 5 or 6 tbsp. cream or milk over all. Bake in a hot oven for 10 minutes. —Mrs. H. M. Bannister. Fresh Shrimp Cocktail 1 pound fresh shrimp, boiled in salt water 10 or 15 minutes. Let cool in the water, then remove shells and put shrimps in bowl. Take I/2 cup finely chopped celery, juice of 1 lemon, juice of 1 lime, 1 tsp. horseradish, 2 tsp. sugar; mix together. Place a piece of lettuce in bottom of cocktail glasses, put in shrimp and pour the sauce over. Will serve 10 people. —Mrs. C. 0. Swift. Tuna or Salmon Loaf 1 can salmon or tuna, % cup bread crumbs, % cup sweet cream, 3 eggs, salt and pepper. Mix together and ste^m 1 hour. —Mrs. Will M. Rogers. 212 NEIGHBORHOOD COOK BOOK Tuna Fish Loaf Drop slowly 3 cups of flaked hominy into 5 cups of rapidly boiling salted water. Cook until thoroughly done. Pick apart a small size can of tuna fish and add to the hominy. Cook from 3 to 5 minutes. Cool in a mould. Slice, roll in cornmeal and fry. — ^Mrs. W. V. Turner. Cucumber Sauce Beat 14 cup heavy cream stiff; add ^4 tsp. salt and pepper, and gradually 2 tbsp. vinegar. Add 1 cucumber pared, chopped, and drained through cheese cloth. —Mrs. Ella Scovill. Mock HoUandaise Sauce 11/2 tbsp. butter, I14 tbsp. flour, % to 1/2 lemon, 1 cup milk, 1/2 tsp. salt, 1 egg. Melt butter, add flour and seasonings, when blended add milk and stir until thick. Add beaten egg just before taking from fire. Add lemon just before serving. — Mrs. J. D. Kindig. 213 EMERSON FARM DAIRY Perfectly PASTEURIZED MILK Telephone 966 J. E. BROWN Retail and Wholesale Dealer in POTATOES, APPLES, MELONS, GRAPES, ETC. 1918 W. RAILROAD AVENUE Phone Evanston 1120 Thomas E. Talmadge Vernon S. Watson TALLMADGE & WATSON ARCHITECTS 911 BURXHAM BrHiDING CHICAGO, ILL. Tel. Lawndale 2976 Church and School AVork A Specialty J. SMITH & CO. Galvanized Iron and Copper CORNICES TIN AND SLATE ROOFING Metal Skylights, Metal Ceilings, Etc. General Sheet Iron and Copper Work 2116-18 SOUTH CALIFORNIA AVENUE CHICAGO, ILL. 214 Vegetables 215 NEIGHBORHOOD COOK IJOOK VEGETABLES Fried Apples Quarter and core 5 apples, without paring. Melt 1 cup sugar, 1 tbsp. butter and 3 tbsj). water. Lay in the apples with skin up. Cover and fry slowly until brown. — ^Mrs. A. Zeeck. Baked Bean Loaf 1 pt. cold baked beans, 1 egg, 1 cup bread crumbs, 2 tbsp. tomato catsup, 1 tbsp. minced onion, salt and pepper. Mix together and shape. Bake 25 minutes, and serve with the following : BROWN SAUCE : Cook 1/2 sliced bacon in 2 tbsp. butter ; slightly brown. Remove onion and stir until well browned. Add 1 cup stock and stir until thick and smooth. — ^Mrs. J. D. Kindig. Italian Beans Boil 1 qt. string beans until tender. Brown 1 large onion, chopped fine, and add 1 pt. strained tomatoes. Let simmer 5 min. Turn in the beans and heat thoroughly. Any meat or chicken stock added, improves the flavor. —A. C. K. 217 NEIGHBORHOOD COOK BOOK Baked Stuffed Cabbage Steam a firm red cabbage whole, until tender, but not falling apart. Drain well and remove center, and fill with sausage meat. Cover with 4 strips of bacon, bake slowly, basting with drippings and i/^ cup meat stock. — Mrs. W. F. Struebing. French Cabbage Boil cabbage until tender, then drain well. Add i/^ cup grated cheese to each 3 or 4 cups of cabbage. Season with butter, salt and pepper. — Mrs. W. E. Hosier. Cauliflower Boil whole, in hot salted water, until tender. Drain and lay in deep dish with flower uppermost. Heat 2 tbsp. butter, a little pepper and II/2 cups milk. Thicken with 1 tbsp. flour wet with a little milk. Pour over cauliflower and serve. — Mrs. E. J. Reeder. Sauce for Cauliflower Mix together beaten yolks of 2 eggs, i/4 cup of cream, 1/2 tsp. salt, Ys tsp. nutmeg and juice of i/o lemon. Stir constantly in double boiler until mixture thickens, add 2 tbsp. butter and pour over the cauliflower. — Mrs. C. E. Johnson. 218 NEIGHBORHOOD COOK BOOK Scalloped Corn 1 can corn, 2 cups cracker crumbs, 3 tbsp. butter, salt and pepper. Alternate layers of corn and crackers in baking dish, having crackers on top. Cover with milk and bake until browTi. — Mrs. Emma Poster. Scalloped Corn Cut corn from cobs, add milk, buttter, salt and pep- per. Put a layer of corn in baking dish, sprinkle with chopped sweet pepper. Continue until the dish is full. Cover with grated cheese, and cracker crumbs. Bake in moderate oven. —Mrs. U. G. Buck. Egg Plant — Baked in Casserole 1 egg plant, 1 onion, 1 cup corn cut from cob, 1 green pepper, 1 tbsp. minced parsley, IV2 cupa tomato juice, 1 tsp. salt, 14 tsp. pepper, % tsp. paprika, 2 tbsp. butter. Pare eggplant and cut in slices 1 inch thick. Dip in boiling water for 5 min. and plunge into cold water. Drain and cut in cubes. Cook 15 min. in boiling salted water to cover. Drain. Melt butter, add onion minced and cook until onion is a pale straw color. Put pepper in boiling water for 5 min., plunge into cold water, and rub off the outside skin. Cut in fine shreds. Scald tomatoes and slip off skins. Rub through a fine wire sieve. Mix all together and turn into a buttered baking dish and bake 45 min. in a moderate oven. — Mary. 219 Phones Evanston 6 and 7 Powers Ice Company 1932 Ridge Ave. Evanston, 111. PHONE SHELDRAKE 1279 Krier Tea Co. 1435 DEVON AVENUE Telephone Evanston 6347 Henry S c h m i t & Son CEMENT CONTRACTOR 1032 Ashlaud Avenue Evanston, 111. W. H. COOK CO. Wholesale and Retail MEATS Telephone 280 and 281 913 CHICAGO AVENUE Evanston, 111. CAFETERIA GEORGE SABIN »IEN*S, BOYS' & WOMEN'S SHOES Expert Shoe Repairing Telephone 613 719 Main Street 220 NEIGHBORHOOD COOK BOOK Baked Lima Beans 1/2 lb. lima beans, i/4 tsp. soda, 1 pt. milk, 2 tsp. butter, 2 tsp. flour, i/4 lb. bacon, y2 tsp. sugar, salt and pepper. Soak beans over night. In; the morning, drain and boil in water with a pinch of soda. Make a cream sauce with the milk, butter, flour, pepper, salt and sugar. Put beans in a baking dish, cover with the bacon cut in small pieces and the cream sauce. Bake % hour. — ^IVIrs. G. L. Corke. Kraft Cheese Peppers 6 green peppers, 14 lb. Kraft cheese, li/^ cups bread crumbs, 1 tsp. grated onion, 2 tbsp. butter or substitute, pinch of salt. Cut off thin slice of stem end of pepper, remove seeds and parboil 2 minutes. Melt butter, add grated onion, salt, bread crumbs and half of cheese. Fill pep- pers and cover tops with remaining cheese. Place in greased baking dish and bake about 20 minutes in moderate oven. — Mrs. I. Mogren. Pittsburg Potatoes Dice potatoes as for creaming, and boil several min- utes with 14 of a large onion. Drain and remove onion. Make a cream sauce to which has been added a canned pimento, cut in small pieces. Mix with potatoes, put in baking dish and cover thickly with grated cheese. —Mrs. F. P. Stewart. 221 NEIGHBORHOOD COOK BOOK Delmonica Potatoes Dice 1 qt. cold boiled potatoes. Heat 1 pt. milk in double boiler. Add 3 tbsp. flour mixed Avith a little cold milk, y<2, tsp. salt, 3 tbsp. butter, dash of pepper. When boiling, pour over potatoes ; turn into a baking dish and sprinkle top with 6 tbsp. grated or chopped cheese. Bake in quick oven until a light brown. — Mrs. Charles Munson. Sweet Potatoes Cook 3 lbs. of sweet potatoes with as little water as possible. When almost done, add i/2 cup sugar and 2 tbsp. butter. Boil down dry, stir frequently, until the potatoes are well covered with the sauce. Serves 4 to 6 people. — ^Mrs. W. E. Hosier. Baked Sweet Potatoes Boil until tender 2 large sweet potatoes. Cut in slices i/i inch thick. Place in layers in buttered baking dish, dredge with flour, sprinkle with % tsp. cinnamon, 2 tbsp. brown sugar and a pinch of salt. Pour over all 2 oven until well-browned. — ^Mrs. F. A. Pontious. 222 NEIGHBORHOOD COOK BOOK Stuffed Baked Sweet Potatoes Bake medium-sized potatoes until very soft. Cut a slice from one side and scoop out the inside. Put this through a ricer. To 2 cups of potato, add 3 tbsp. butter, 1/2 tsp. salt and hot milk to moisten. Beat until very light, refill skins and bake from 6 to 8 minutes in hot oven. — ^Mrs. Maude Smurr. Sweet Potatoes and Apples Cut potatoes into large pieces, parboil and put in casserole, cover top with tart apples quartered and cored. Take a large cup of sugar and 1 tbsp. of melted butter and enough hot water to moisten the sugar, pour over all and bake until apples are done. — Mrs. A. Christoph, Mamlet, Ind. Scalloped Tomatoes with Rice Butter a casserole, alternate a layer of cooked rice with a layer of canned tomatoes. Sprinkle with sugar, salt and pepper. Sprinkle thinly with grated American cheese and cover with buttered crumbs. Bake 20 min- utes. A cupful of cream sauce flavored with grated cheese may be poured over the rice and tomato mixture to make a pleasant change. — ^IVIrs. W. J. Putnam. Sliced Cucumbers with Cream Pare and slice cucumbers, sprinkle with salt and let stand 1 hr. Drain off all liquid, add cream and a dash of pepper. — Mrs. S. C. Wood. 223 Luncheon Dishes 226 FOR Good Shoes TRY THE NORTH SHORE BOOTERY In the NorUi Shore Hotel Evanston Agents of the Cantilever Shoes for Men and Women A Suggestion to Classes, Clubs or Individuals who may wish to make a gift to the Church or place a Memorial. This Church needs to complete its equipment, BAPTISMAL FONT and WOOD CARVINGS. '} What of His Royal Highness the Baby? He is the King of Hearts, the Ruler of the Roost and the Prince of Wails (sometimes). He is the Auto- crat of the Breakfast Table, the Dinner Table and the Supper Table. He is the Big Noise, the whole Cheese, and the most beloved and precious gift of God. Have him photographed by C. M. HUNTOON 811 Main Street, Evanston, 111. Phone 8213 226 NEIGHBORHOOD COOK BOOK LUNCHEON DISHES Baked Bean Omelet 4 eggs, 1 cup milk, 2 tbsp. butter, % cup baked beans, parsley. Fry beans in the butter until a light brown. Add well-beaten eggs, season, add parsley and let cook. When done, fold over. A little thyme may be added if liked. — ^Mrs. Emil Nelson. Bread and Cheese — A Luncheon Dish Cut 6 slices of bread and trim off the crusts. Spread with butter. Butter a baking dish, put in a layer of the bread, sprinkle thickly with grated cheese and season with salt. Repeat until bread is used. Beat 4 eggs lightly and mix with 1^ pts. of milk. Pour over bread and bake in moderately hot oven until it forms a soft custard. Serve hot. — ^IMrs. 0. S. Graves. Cheese Canape % cup milk, 14, tsp. cayenne pepper, l^ cup grated American cheese, i/4 tsp. salt. Cook in double boiler ; stir until smooth. When cool drop in 2 eggs, one at a time, beat until thick, drop on toast and serve. Nice for Sun- day evening supper. — ^IVIrs. C. B. Coon. 227 NEIGHBORHOOD COOK BOOK Cheese on Crackers Butter salted wafers, sprinkle thickly with grated cheese, and bake in a hot oven. These are nice to serve with salads. — Mrs. Emil Nelson. Cheese Dreams % pound strong dry cheese, 1 small green pepper, chop together and add salt. Butter slices of bread and spread with the above mixture. Place in oven and toast slowly. — Mrs. Maurice E. Handke. Cheese Foncho 1 cup rolled crackers, 1 cup milk, % cup grated cheese, 2 eggs, whites and yolks beaten separately and very light. Stir all together and bake about 20 minutes in a very hot oven. Serve at once. — Mrs. G. C. Carnright. Cheese Fondue Mix together 1 cup milk, 1 cup soft, fine bread crumbs, % cup grated cheese, add 1 lightly-beaten egg. Season with 14 tsp. salt and a pinch of cayenne pepper. Put into buttered baking dish and bake 20 minutes in moderate oven. Serve hot. — Mrs. E. J. Reeder. 228 NEIGHBORHOOD COOK BOOK Cheese Fondue (A nice luncheon dish.) 1 cup gi'ated cheese, 2 well-beaten eggs, 1 cup cracker crumbs, 1 cup milk, salt and pepper to taste, and butter the size of an egg. Butter a baking dish, mix the ingredients quickly, the butter being broken into small pieces. Place in a hot oven for 20 minutes. — Mrs. W. J. Putnam. Cheese and Potato Puff 2 cups mashed potatoes, 1^4 cup cream, 1 tsp. butter, 3 tbsp. grated cheese, a pinch of cayenne pepper and salt to taste. Beat until very light. Put into buttered baking dish, brush with melted butter and cover with fine bread crumbs ; dot with bits of butter. Bake 15 or 20 minutes. — ^Miss Mattie Nelson. Roquefort Cheese Dressing Mix piece of Roquefort cheese the size of a walnut with % cup olive oil. Cream Avell, then add I/4 cup vinegar, and paprika. Pour over quartered head of lettuce. — Miss Sarah Harvey. Cheese Straws 1 cup flour, 5 tbsp. lard, 14 tsp. salt, % cup water. ]Mix as for pie crust and roll thin. Sprinkle half with grated cheese. Fold the other half over this and press them together. Repeat 2 or 3 times, then cut into strips about 1/2 iiich wide and 3 inches long. Bake in hot oven until crisp and brown. —Mrs. W. C. Fort. 229 NEIGHBORHOOD COOK BOOK Cheese Souffle 2 tbsp. butter, V/o tbsp. flour, 1 cup cheese grated or chopped, 3 eggs, % cup milk, % tsp. salt, pinch of cayenne pepper. Melt butter, add flour, seasoning and gradually the scalded milk and cheese. Use double boiler. Remove from fire, add egg yolks that have been beaten to lemon color. Cool, cut and fold in very stiffly-beaten egg whites. Pour into buttered baking dish, set dish in pan of hot water and bake 25 or 30 minutes in slow oven. Serve in place of meat. — Mrs. Geo. F. Tyson. Creamed Eggs on Toast 4 hard boiled eggs, 2 cups white sauce. Cut the whites of the eggs into the sauce and serve on toast. Sprinkle with the grated yolks and add dash of paprika. — Mrs. C. E. Johnson. Com Toast . 1% tbsp. butter, 14 tbsp. finely-chopped onion, 1% cups canned corn, i/^ tsp. salt, 1 pint cream or top milk, Vk tsp. paprika. Cook onion and butter 2 minutes, stirring constant- ly. Add corn, milk and seasoning. Bring to boiling point and let simmer 5 minutes. Cut bread in i/^ inch slices, remove crusts, cut in halves lengthwise, and toast. Arrange on a hot platter and pour corn mixture over it. — Mrs. Emil Nelson. 230 NEIGHBORHOOD COOK BOOK Oorn Meal Souffle 1 cup milk, 1 cup water, 2 tbsf . fat, 1 tsp. salt, 1 tsp. sugar, 1/2 cup cornmeal, 2 eggs, 1 tsp. baking powder. Bring milk, water, sugar, salt and fat to boil, stir in cornmeal very slowly and boil 3 minutes. Cool a little and add the beaten yolks, baking powder dissolved in a little water and lastly the stiffly-beaten whites. Bake in moderate oven about 30 minutes. Serves 4 to 6 and makes a nice luncheon dish. Egg Souffle 6 eggs, 1 cup milk, 1 tbsp. flour, 1 tbsp. melted butter, salt and pepper to taste. Blend the flour, butter and milk ; stir until very smooth. Boil until it thickens and stir frequently. Beat the eggs separately (whites very stiff). Stir yolks into cooked flour while yet hot, add the salt and pepper and then fold in the whites. Put into greased baking dish and bake % hour. —Mrs. N. H. Byam. English Cottage Pie Put through meat chopper any left over meats you may have. (Beef preferred.) Add a little salt, pepper and 1/^ can of tomatoes. Other seasonings may be used if preferred. Boil 5 or 6 potatoes and put through a rices ; cover the meat with potatoes and cook in moderate oven 30 minutes, — Mrs. Thomas Savage. 231 NEIGHBORHOOD COOK BOOK Frijoles 1 lb. cheese, 1 can kidney beans, 1 tbsp. butter, 1 green pepper, 1 cut-np onion. Make a very thick white sauce, add the cheese. Serve on toast. — Helen Evans. Jungle Stew Soak 1 pt. of red kidney beans over night. In the morning boil until tender. Brown 3 chopped onions in 1 tbsp. of butter and add to the beans with % can tomatoes and % lb. macaroni. Simmer until the macaroni is tender and season to taste Avith salt and pepper. Delicious and very nourishing. — Mrs. C. M. Parrish. Luncheon Dish V2 cup Post Toasties, 2 cups cooked potatoes, diced, % cup grated cheese, 2 cups milk, 2 tbsp. butter, y2 tsp. salt, % small onion, chopped fine, pepper to taste. Mix together well and bake 30 minutes. — Mrs. M. L. Wigginton. 4^ Left Over Meat 1 cup cold meat, 1 cup bread crumbs, scant, 1 cup milk, 1/4 tvsp. salt, % tsp. pepper, % tsp. baking powder, 1 tbsp. drippings, 4 eggs. 232 NEIGHBORHOOD COOK BOOK Put crumbs in bowl, pour over milk, let soak until soft; add the egg yolks and seasonings, mix well, add meat. Beat the egg whites until frothy, add baking poAvder, fold in the meat mixture. Bake 15 or 20 min- utes in moderate oven. If chicken or veal is used a little sage and celery salt may be added. — Mrs. C. B. Coon. Mashed Potatoes with Eggs Beat thoroughly together 2 cups mashed potatoes with 14 cup hot milk. Add a little grated onion, salt and pep- per, and 6 tbsp. cold ham or other meat, ground. Put in buttered baking dish ; cover with cracker crumbs which have been moistened in 1 tbsp. melted butter. Bake in hot oven 10 minutes. Make several depressions in top of potatoes and drop an egg in each. Return to oven long enough to cook the eggs. — ^Mrs. W. Chalmers Fort. Macaroni with Dried Beef Cook 1/2 box macaroni in salted water until tender, and blanch. Prepare % lb. dried beef. Cut 1/4 lb. bacon in small pieces and brown. Butter a baking dish and alternate above ingredients in layers. Pour over this 1 can of tomatoes and 1/2 can of water. Bake in a moderate oven 30 to 45 minutes. — Mrs. D. J. Bierwert. 233 Mobiloil Service Station G. S. HAGEN Cor. W. RAILROAD and ASBURY AVE8. EVANSTON, ILL. Tel. 5897 Free Crank Case Service GASOLINE, GREASE AND ACCESSORIES HENRY DOERING WAGON A^D AUTO WORKS GENERAL REPAIRING RUBBER TIRES 1108-1110 EMERSON STREET Telephone 1085 EVANSTON, ILL. H. H. RIDGWAY PAINTING AND DECORATING 1607 MAPLE AVENUE Phone 4413 EVANSTON, ILL. JOHN A. SHELLBERG DECORATING CO. Interior and Exterior Painting — Paperiianging' Hardwood Floors and Furniture Refinished Office and Shop 811 OAKTON ST. Tel. 3731 EVANSTON, ILL. BUY HERE AND SAVE MONEY VITTO DELDOTTO DELICATESSEN FRESH FRUITS and A^GETABLES We deliver 4 times a day free of charge 714 MAIN STREET Telephone Evanston 692 7 GEO. METZ TAILOR 234 NEIGHBORHOOD COOK BOOK Macaroni and Cheese 1 cup macaroni broken in uniform pieces; drop into boiling salt water, cook until tender. Drain and rinse in cold water. Place in a buttered baking dish. Make cream sauce, using 2 tbsp. butter, 1 cup milk, salt and pepper; melt 1 cup grated cheese in the cream sauce. Pour o^er the macaroni and bake about 25 minutes. — ^IVIrs. W. Chalmers Fort. Omelet Souffle Melt % cup Imtter and add % cup flour, l^/^ cup milk, 1 tsp. salt, % tsp. pepper, yolks of 5 eggs well beaten. Fold in the beaten whites of eggs. Pour in buttered dish and bake in a moderate oven % hour. — Mrs. Fred Stewart. Plain Omelet Beat the whites and yolks of 6 or 8 eggs separately, % pt. milk, 1 tbsp. flour, i^ ts^). baking powder, salt. Melt 1 tbsp. butter in a hot baking dish, then add the beaten whites, stir in the beaten yolks, add the milk, flour, baking powder and salt. Bake about 20 min. in a quick oven. — Mrs. U. G. Buck. Baked Potatoes with Cheese Bake 6 large potatoes, cut lengthwise, scoop out centers and mash thoroughly. Add % cup hot milk, l^ 11). of pimento or American cheese (grated), 2 small tsp. salt, % tsp. paprika. Beat until light and fluffy, refill shells and bake in a hot oven 10 minutes. — ^Mrs. U. G. Buck. 235 NEIGHBORHOOD COOK BOOK *' Cousin Jack" Paste Use deep baking dish. Slice potatoes thin and fill to depth of 11/2 inches; slice onions thin, to depth of % inch ; place hamburg steak to depth of 1 inch on top of potatoes and onions. Season generously with butter, salt and pepper. Add 1 cup of water; cover with pie crust, rolled about 14 i^^ch thick. Bake II/2 hours slowly. — Mrs. Geo. Tyson. Spanish Rice 1 cup cooked rice, 2 red peppers, 1 onion, 14 lb. boiled ham (all chopped). Fry 6 slices of bacon and cook with chopped material a very few min. Add 1 tsp. salt and % can tomatoes. Mix, and bake in hot oven, until brown. — ^Mrs. G. F. Falley. Nourishing Rice Novelty % cup boiled rice, y^, lb. ground beef. Moisten with tomato juice or soup. If liked, add a few slices of raw onion. Can be made more or less moist as desired. Bake in a buttered dish about 1 hour. — Edna P. Rose, Chicago. Savory Rice Loaf 2 cups boiled rice, 1 small onion, % cup minced ham, 1 cup strained tomatoes, salt and paprika. Mix in order given, place in buttered dish, cover with bits of butter and bread crumbs and bake 30 minutes. —Mrs. G. L. Blunt. 236 NEIGHBORHOOD COOK BOOK Shepherds' Pie. Cut left over beef into small cubes or thin slices. Season with salt, pepper, minced onion, celery, salt and paprika. Put into a deep casserole ; pour over the meat sufficient gravy to cover. Set in a moderate oven until the meat is thoroughly heated ; then add 2 or 3 inches of hot, diced or mashed, potatoes. Bake 15 minutes more or until the potatoes are lightly browned. Garnish with a dash of paprika and minced parsley. Leftover vege- tables, such as carrots, peas, string beans, parsnips, etc. may be add with the meat. — Mrs. C. A. Klein. Sausage Spaghetti Cut 3 uncooked sausages in small pieces; fry until brown. Put to one side of the pan and add 1 onion sliced fine. Cook 5 minutes, stirring often; add 2 cups seasoned tomato sauce; when thoroughly heated add 2 cups cooked and seasoned spaghetti. Toss about and serve at once. — Mrs. H. R. Putnam. Italian Spaghetti Boil % pkge. spaghetti 20 min., drain and blanch. Fry 1 onion and 1 green pepper (cut fine), in bacon fat. Add 2 cups tomatoes thickened with flour. Place spaghetti in baking dish, cover with tomato sauce and sprinkle with Italian cheese (grated). Bake 20 min. Add sugar if desired. — Mrs. W. Mung. 237 NEIGHBORHOOD COOK BOOK Shrimps and Peas Make a cream sauce of 1 large tbsp. butter, 2 tbsp. flour and 1 pint milk. Add a can of peas and a can of shrimps from which the liquid has been drained. Serve on slices of buttered toast. — ^Mrs. Samuel C. Wood. Baked Tomatoes Place 6 good-sized tomatoes in a baking dish. Cut a large cross in the top of each tomato and insert a lump of butter, % spoon of salt and a dash of pepper. Bake in hot oven % hour and serve in same dish. —Mrs. U. G. Buck. Tomatoes and Cheese Slice firm tomatoes, drain, salt, and let stand in cool place. When cold spread with a paste made of cream cheese and chopped nut meats, and press two slices together. Garnish with parsley and stuffed olives. — Mrs. G. A. Nichols. Tomato Toast Dip slices of toast in hot salted milk and arrange in layers in deep baking dish. Over each layer pour seasoned tomatoes, until dish is full. Drop pieces of butter over top. Bake in oven 15 minutes. ' — ^Miss Mattie Nelson. 238 NEIGHBORHOOD COOK BOOK Tomato Cream Toast 1% cups stewed and strained tomatoes, % cup scalded cream or milk, 1^4 tsp. soda, 3 tbsp. butter, 3 tbsp. flour, y^ tsp. salt, 6 slices toast. Melt butter, add flour mixed with the salt. Add soda to tomato and stir in gradually, then add cream. Serve on toast while hot. — Mrs. C. U. Olson. 239 Salads and Salad Dressings 241 • ^fx^ SUPREME ^^O^^^ Mayonnaise Thousand Island DRESSING Taste-T -Spread SANDWICH SPREAD TESTED AND APPROVED by the Good Housekeeping Bureau of Foods, Sanitation and Health Conducted by GOOD HOUSEKEEPLNG MAGAZINE Established 1876 JAMES WIGGINTON Contractor for Mason and Cement Work 1115 OAK AVENUE Phone 676 EVANSTON, ILL. 242 NEIGHBORHOOD COOK BOOK SALADS AND SALAD DRESSING Bird's Nest Salad Medium-sized smooth tomatoes, cottage cheese, mayon- naise dressing and lettuce. Cut tomatoes in halves and remove pulp. Make cot- tage cheese into balls and place 3 balls in each tomato. Serve on lettuce leaf with mayonnaise dressing. — Mrs. L. Ermil Butler. Butterfly Salad Slices of pineapple cut in halves with rounded edges placed together. Stuffed olives sliced thin, 2 slices on each wing of pineapple. Small roll of cream cheese for the body, and narrow strips of pimento for the feelers. Serve on lettuce leaf. Use Wright's Supreme Mayon- naise dressing. — ^Mrs. J. H. Taft. Cabbage Salad 1 quart shredded cabbage, 1 small onion chopped very fine, 14 sweet green pepper, chopped. Mix with Wright 's Mayonnaise Salad Dressing. Serve on lettuce leaf, with thinly-sliced green peppers and a dash of paprika on top. Nuts may be added. —Mrs. C. 0. Swift. 243 NEIGHBORHOOD COOK BOOK Cabbage Salad 1 small head cabbage or 3 cupfuls, 1 red apple, chopped but not peeled, % cup walnut meats, celery seed and salt. Serve with Wright's salad dressing. — ^Mrs. W. E. Hosier. Cottage Cheese — Pineapple Salad Cottage cheese, sliced or grated pineapple, lettuce and paprika. Form cottage cheese into cups on lettuce. Place 1 tbsp. of pineapple in each cheese cup. Sprinkle with paprika. — ^Mrs. L. Ermil Butler. Cottage Cheese Salad 1 lb. cottage cheese, 1 large pimento, i^ large cu- cumber. Chopped celery and onion to taste. Serve either in balls, or pack in molds and slice. Serve on lettuce leaf with Wright's Mayonnaise dressing. — ^Mrs. C. M. Munson. Cucumber and Radish Salad Pare cucumbers. Cut off the very pointed ends and slice in thin slices half way through. Slice nice red radishes in very thin slices. Place a slice of radish between the slices of cucumbers. Sei've on lettuce with Wright's Supreme dressing. — ^Mrs. Maude Smurr. 244 NEIGHBORHOOD COOK BOOK Stuffed Egg Salad 6 hard-cooked eggs, i^ cupful minced ham, Maj^on- naise, lettuce. Remove the yolks from the hard-cooked eggs and combine with the minced ham and sufficient Wright's mayonnaise to moisten. Fill the eggs with this mixture and place 1 stuffed egg in each nest of lettuce. — Y. K. W. Eggs a la Tarcat 6 hard-boiled eggs, % lb. chopped ham, ^ onion chopped, 1/4 tsp. ijrepared mustard, 1 tsp. salt, a little red pepper. Cut the eggs lengthwise into halves. Remove the yolks, and rub them smooth with the other ingredients. Refill the whites with this mixture. Serve cold on lettuce with a little Wright's Mayonnaise. — Mrs. H. R. Putnam. Easy Frozen Salad 1 bottle whipping cream (whipped stiff), 1 or 2 tbsp. boiled salad dressing. Add any chopped fruit such as cherries, strawberries, pineapple, peaches or bananas. Pack in melon mold in ice and salt or ice and snow. Let stand from 6 to 12 hours. Slice and serve on lettuce. Very nice to serve in afternoon or evening with cheese crackers or sandwiches. — Mrs. R. E. James. 245 NEIGHBORHOOD COOK BOOK Fruit Salad 1 can pineapple, cut in small pieces, % lb. grapes, 1 can white cherries, 1 bunch celery, 1 apple, 1 orange, 2 bananas, and nut meats. Serve with fruit salad dressing, listed in the salad dressings. — Mrs. Lyman A. Harrington. Fruit Salad Oranges, pineapple, grapes, bananas, celery and apples (diced). Mix with the following dressing: 3 tbsp. lemon juice, 5 tbsp. sugar, butter size of a walnut. Boil together 2 or 3 minutes, then pour over a slightly-beaten egg yolk. Cook 3 minutes, but do not allow to curdle. When cold, mix with an equal amount of whipped cream. — Mrs. Milton F. Collion. Favorite Salads Shred lettuce, cut up celery fine, and a little grated onion. Mix with Wright's mayonnaise which has been mixed with chili sauce. Carrot and Cabbage Salad Equal parts of cooked carrots and raw cabbage. Nuts add to the flavor. Stuffed Celery Scrub celery with vegetable brush. Fill hollow side with pimento cheese. Lay on platter and sprinkle with paprika. — Mrs. H. R. Putnam. 246 NEIGHBORHOOD COOK BOOK Imperial Salad Drain juice from i^ can pineapple, add 1 tbsp. vinegar and enough water to make a pint. Heat to boiling point, then add 1 pkg. lemon jello. When jello begins to set, add i/^ can shredded pimento, 3 slices pine- apple, cubed, and 1 medium cucumber, salted and cut fine. Place in individual molds or large mold. Serve with Wright's cream dressing. — Mrs. R. E. James. Italian Salad 1 package spaghetti or maeai'oni, cooked until tender. % cup olives, 1 bunch celery, 1 green pepper, 1 pimento, 1 chopped onion, 1 cup cooked peas. Mix all together and serve on lettuce with Wright's Salad Dressing. — Mrs. Lyman Harrington. Kidney Bean Salad 1 can kidney beans, 1 large stalk celery, 1 small onion, 1 pimento. Heat the beans, drain and blanch with hot water. Add celery (chopped), pimento and onion (cut fine). Pour heated mayonnaise over this and let cool. Serve on lettuce. — ^Mrs. C. A. Klein. Macaroni Salad 2 cups cold cut macaroni, 1 red or green pepper, 1 pkge. cream cheese, or i/^ cup cottage cheese, 1 cup celery cut fine, 1/2 cup chopped nut meats. Mix with Wright's Mayonnaise. This makes a well-balanced dish for the main part of lunch or supper. —Mrs. H. B. Judson. 247 EVANSTON ICE CO. Telephone 765 Telephone Canal 0307 Established 1856 The Lord & Bushnell Company Manufacturers and Dealers in LUMBER m Main Office and Yards 2424 SOUTH LAFLIN STREET CHICAGO 248 NEIGHBORHOOD COOK BOOK Meat Salad 1 cup cold cooked veal or lamb, % cup asparagus, % tbsp. vinegar, 1 hard-boiled eg^, % cup celery, 1 tbsp. olive oil, i/i tsp. salt, asparagus tips, celery tips. Mix together diced meat, diced celery and asparagus. Blend olive oil, vinegar and seasonings, and turn into salad. Moisten with Wright's Mayonnaise or cream dressing. Arrange on platter and garnish with hard-boiled egg and asparagus tips and celery leaves. — ^Mrs. H. B. Judson. The New Century Salad Use crisp lettuce leaves, sliced red pepper, and olives with slices of cucumber. Pour over it Wright's Salad Dressing. — ^IVIrs. Schermerhorn. Orange Salad (Individual) Peel orange and remove connecting skins. Place orange sections in a circle overlapping each other on leaves of head lettuce. 1 tbsp. cheese, ^ tbsp. finely-chopped nuts, i/^ tbsp. minced raisins, % tsp. paprika and enough cream to make smooth. Form in a ball and place in center of orange circle. Serve wdth Wright's Olive dressing, with a little lemon juice added. — ^Mrs. J. E. Hathaway. 249 ^ J ^ NEIGHBORHOOD COOK BOOK / / Perfection Salad Dissolve a pkge. of lemon jello in a pt. of boiling water and add 2 tbsp. vinegar. Mix 1 cup of shredded cabbage and 1 cup of celery (chopped), the pulp of 2 oranges, cut fine, and about % of a small can of pimento, when it begins to set. Mold in individual molds and serve on lettuce with Wright 's Salad Dressing. — Mrs. Andrew Leaf. • Pineapple Salad 2 cups diced pineapple, 1 cup diced celery, 1 box marshmallows cut in fourths. Mix all together with Wright's mayonnaise. Serve on crisp lettuce leaves; garnish with cheese balls. — Mrs. J. A. Johnson. Pimento Salad 1 pkg. acidulated Knox 's Gelatine. Add juice of can of pineapple to this and let stand % hour. Add 1% quarts boiling water and 1% cups sugar. When it begins to jell, add small can of pimento, cut into strips with shears, and the diced pineapple. Small white onions may be added if desired. Serve on lettuce leaf with Wright's salad dressing. > — ^Mrs. A. H. Graves. 250 NEIGHBORHOOD COOK BOOK Potato Salad 6 potatoes, 2 hard boiled eggs, 1 small onion, 1 cup chopped celery, 1 green pepper. Boil potatoes in jackets, peel and dice. Chop celery and onion and mix with potatoes. Add salt and pepper to taste. Use plenty of Wright's Supreme Mayonnaise. Stir and toss lightly to avoid breaking np potato. Garnish with thinly-sliced egg and strips of pepper. — ^Y. K. W. Prune Salad 1% cup cooked prunes, 1 cup celery, chopped fine, 1 grape fruit, diced, i/o cup Wright 's Mayonnaise dress- ing. Mix all together, place on lettuce leaf, garnish with parsley and pimentos. — Mrs. Frank Phinisey. Moulded Salmon Salad 1 can salmon, yolks of 2 eggs, % tsp. salt, I/2 tbsp. melted butter, 1^/^ tbsp. sugar, 1^ tbsp. flour, % cup milk, 1 tsp. mustard, 1% cups vinegar, dash of paprika, % tbsp. gelatine soaked in 2 tbsp. of cold water. Place all in mold. Serve with cucuml)er sauce. —Mrs. Ella Scovill. Snappy Salad Ripe tomatoes, 1 crisp cucumber, 1 orange, lettuce, mayonnaise dressing and paprika. Slice tomatoes and cucumber on the lettuce. Divide the orange in sections and lay around the other. Pile mayonnaise on top and sprinkle with paprika. — Mrs. L. Ermil Butler. 251 NEIGHBORHOOD COOK BOOK Spaghetti Salad 1 package spaghetti cooked until tender, % cup mixed pickles, 1 bunch celery, 1 green pepper, 1 pimento, 1 large onion. Chop fine and mix together. Serve with "Wright's salad dressing. — ^Mrs. E. Walder. Vegetable Salad 6 good-sized potatoes, boiled and sliced thin, % cup finely-chopped cabbage, 3 tbsp. chopped pickles, 2 chopped onions, 2 chopped apples, yolks of 3 hardboiled eggs, pounded fine, a green pepper, cut fine, butter size of an egg, 1 tbsp. flour. Chop all separately, then mix thoroughly. Pour over it Wright's salad dressing. — ^Mrs. Florence O. Baulcli. Steamed Apples (Side dish with meat.'i 6 red apples, 1 cup sugar, % cup water, 5 cents worth cinnamon drops. Core apples as for baking. Place in pan which can be tightly covered, add sugar, water and candy. Cook slowly on top of stove until done. — Mrs. Frank Camp. Salad Dressing Mix following dry ingredients : 2 tbsp. flour, 3 tbsp. sugar, 1/4 tsp. mustard, salt and pepper. Add 2 beaten eggs, 11/2 cups cream or rich milk, I/2 cup vinegar. Mix well and cook in double boiler until creamy. Dilute with whipped cream. — ^IMrs. Ed. Holtz. 252 NEIGHBORHOOD COOK BOOK Salad Dressing 1 cup water, 3 tbsp. vinegar, juice of 1 lemon. Heat in double boiler. Mix 2 tbsp. flour with 3 tbsp. Mazola. Stir into hot liquid and cook until thick. Beat 1 egg very light, stir hot mixture into egg and beat well. Season with salt, pepper, paprika and 2 tbsp. sugar. Beat into this % cup Mazola. Thin with cream when ready to use. — ^Mrs. G. C. Pierce. Salad Dressing 1 tsp. sugar, 1 tsp. salt, i^ tsp. mustard, paprika, yolks of 2 eggs, juice of 1 lemon, 2 cups olive oil. Mix dry ingredients and yolks together. 1 tbsp. boil- ing water. Add oil very slowly, then lemon juice and whites of eggs well-beaten. — Mrs. A. G. Aeppli. Salad Dressing Mixture 1 : 1 cup oil, 2 egg yolks, 2 tbsp. vinegar, 1 tsp. sugar, 1 tsp. salt, % tsp. mustard. Mixture II: 1 cup water, % cup flour, boiled together until smooth. Add more water if too stiff. Pour at once into Mixture 1 and beat thoroughly for 3 min- utes. — Mrs. C. T. Roome. Salad Dressing To 1/^ pint vinegar and % pint water, add 1 cup sugar, butter size of an egg, 1 tsp. mustard, 1 tsp. white pepper and boil hard. Add 2 tbsp. flour, mixed with 1 cup of milk and boil again. Beat this into 2 well-beaten eggs, then bring to hard boil. —Mrs. S. F. Burden. 253 MILLINERY HELEN LOUISE SHOP HELEN M. DIX, Prop. LADIES' FURNISHINGS Phone 1481 815 CHICAGO AVE., at Washington St., Evanston, HI. ABRUZZO AND SON IMPERIAL SHOE REPAIRING SHOP 736 3IAIN ST. Evanston, HI. Is not the best but better than the rest. Work and material of the best. Have been here since 1913. Bring- your repairing here and be satisfied. Shoe Shininj? Parlor, with BL.AKE: on the job. Liston's Home Bakery 717 MAIN STREET Evanston, lU. Phone 3882 Phone orders delivered We make a Specialty in Wedding and Birthday cakes EVANSTON MEAT SHOP NATIVE MEATS PISH AND POULTRY 807 MAIN STREET Evanston, 111. Phone 805 Telephone Evanston 7575 EVANRIDGE POTTERIES Makers of Ceramic Luster Ware, Aitistic Pottery Lamps, Shades and Vases 614 CHURCH STREET EVANSTON, ILL. Best for Babies SELECTED MILK We Guarantee Our Milk to be the Richest Obtainable Merkle Dairy Company Chicago Wilmette Wiiuietka Evanston Kenilworth Highland I*ai'k 254 NEIGHBORHOOD COOK BOOK Boiled Salad Dressing 1 tbsp. butter, melted, 1 tbsp. sugar, % tsp. salt, 1/2 tsp. flour, 1/^ tsp. dry mustard. Mix dry ingredients, add butter, yolk of 1 cgs, beaten, 6 tbsp. cream, 2 tbsp. vinegar; add the egg to the first mixture, then the cream and vinegar. Boil all in a double boiler until thick. — Mrs. McKee. Cream Dressing (For Lettuce or Cold Slaw.) 1/4 cup sugar, 1 tbsp. vinegar (cider), cream. Mix sugar and vinegar. After sugar is dissolved, add cream until of right consistency. — ^Mrs. D. J. Bierwert. French Salad Dressing 3 cups sugar, 3 tbsp. paprika, 1 tsp. salt, 3 tbsp. oil (Mazola). Pour % cup boiling water over above mixture to dissolve. Place in quart jar, fill up with lemon juice and vinegar (about 3 lemons) . Very good for vegetables and grape fruit. — Mrs. Luella King. French Dressing 1 tsp. salt, 1 tsp. mustard, 1 tsp. sugar, a pinch of pepper, 1 tbsp. olive oil. Mix well together, add oil last ; stir smooth, add 2 more spoonfuls olive oil and 1 tbsp. vinegar. Red pepper may be used instead of black. —Mrs. W. C. Fort. 255 NEIGHBORHOOD COOK BOOK Fruit Salad Dressing 1/4 cup pineapple juice, i/4 cup orange juice, % ^^V lemon juice, 2 tbsp. cornstarch, I/4 cup cold water, 2 eggs, Yo cup sugar. Boil all together in a double boiler. When cold and ready to use, fold in i/^ cup cream (whipped). — ^Mrs. Lyman A. Harrington. Mayolmaise Dressing % tbsp. mustard, 1 tbsp. sugar, 1/10 tbsp. caj^enne pepper, 1 tsp. salt, yolks of 3 eggs, juice of 1^ lemon, 14 cup tarragon vinegar, 1 pint olive oil. Beat all thoroughly in bowl that has been w^ell chilled. — Mrs. F. A. Pontious. Sweet Salad Dressing 1 can sweetened condensed milk. Eagle Brand, ^4 tsp. salt, 2 heaping tsp. prepared mustard, or 1 tsp. dry, mixed with a little vinegar, 1 cup medium strength vinegar, 1 Iwell-beaten egg. Add 1 cup chili sauce to above to make a good Thousand Island Dressing. — ^Mrs. E. J. Reeder. Salad Dressing for Vegetable Salad % cup sugar, 2 eggs, pinch of salt, 1 tsp. butter, 1 tsp. dry mustard, % cup vinegar. Stir over fire until it thickens. When cool add milk or cream. — ^Mrs. C. A. Roney, Chicago. 256 NEIGHBORHOOD COOK BOOK Vegetable Salad Dressing 1 tsp. celery seed, 1 tsp. salt, a pinch of pepper, I/2 cup sugar, i^ cup vinegar, 1 tbsp. butter, 1 tsp. Wor- cestershire sauce. Put vinegar and butter on stove. When warm, add other ingredients and let come to a boil, stirring con- stantly. Draw back on the stove and add the beaten yolks of 2 eggs. Continue stirring till it thickens, then remove from fire and bottle. — Mrs. Florence 0. Baulch. 257 Sandwiches 259 Office Phone 5077 Res. Phone 602 9 ^ EENESTR. NORMAN PLUMBING AND HEATING Sanitary Plumbing — Iron and Tile Sewerage Steam aiid Hot Water Heating Estimates furnished 1045 CHICAGO AVENUE Evanston, 111. Best Equipped on the North Shore The Washington Laundry 700, 702, 704 WASHINGTON STREET Phones Wilmette 145 Evanston 5900, 5901, 1902 ROBERTSON & CO. Wallpaper Paint Telephone 169 604 DAVIS STREET Mears Slayton Building Material Company HOWARD ST. & CHICAGO AVE. Complete Stock of Lumber and Building Specials Phones: Evanston 3950; Rogers Park 8270 260 NEIGHBORHOOD COOK BOOK SANDWICHES Cheese Sandwiches Grate any good cheese, rub into a paste with butter, season with salt and a little Worcestershire Sauce. Spread between slices of bread. — Mrs. C. Johnson. Pimento Cheese and Nut Sandwiches To 8 oz. pimento cheese, work in enough mayonnaise dressing to make a creamy consistency. Add % ^^P finely-chopped pecans or walnuts and i/4 cup sweet gherkins. Spread between slices of nut or brown bread. Put together in pairs, remove the crust and cut in triangles. Garnish each with y^, nut meat. — Mrs. K. Deviled Ham Sandwiches 1 cup cold boiled ham, 1 tsp. lemon juice, 3 tsp. melted butter, l^ tsp. mustard, yolks of 2 hard-boiled eggs. Chop ham fine, rub yolks smooth with butter, mix all ingredients well and spread between slices of bread. — Mrs. Frank Phinisey. Delicious Sandwich Spread 2 cups cold boiled pork shoulder, 3 hard-boiled eggs, 1 small onion, several small pickles or olives. Chop together through food chopper and mix with mayonnaise dressing. — Mrs. F. Vescelus. 261 NEIGHBORHOOD COOK BOOK Dream Sandwiches Chop raisins and nut meats together, mix well and spread on buttered bread. Very good for school lunch. —Mrs. K. Ideal Sandwiches 3 cold, hard-boiled eggs, chopped fine, 3 large slices bacon, fried crisp, 1 small bottle stuffed olives, 1 slice onion. Chop and mix with enough ^Yy-igjit's salad dressing to make a thick paste. Spread between slices of white or rye bread and serve with a green salad and fresh fruit. . ; ■•.■..■., — ^^Ij,^^ g;_ Macaroon Sandwiches Be sure the macaroons are fresh. Lay a slice of cream cheese between 2 macaroons. Press together firm- ly. Keep in cool place until wanted. —Virginia Klein. Peanut Butter Paste for Sandwiches 2 cups seeded raisins, l^ cup orange juice, 2 tbsp. lemon juice, or less, 1 level tsp. salt, 1 cup nut meats, % cup peanut butter. Put raisins through the food chopper, add the other ingredients and mix well. Pack in jelly glasses. Will keep for a long time. — Mrs. C. A. Klein. 262 NEIGHBORHOOD COOK BOOK Spicy Sandwiches Bread and butter, ripe tomatoes (tomatoes must be firm), peanut butter. Cut bread thinly and spread with butter. Place a thin slice of tomato on one piece of the sandwich and spread the other half with the peanut butter. Place halves together and cut off the crusts. — Mrs. Ermil Butler. Ribbon Sandwich 1 loaf of whole wheat bread and 1 loaf of white bread. Cut the long way of the loaf. Spread each slice with butter. Then spread with a filling made of 2 bricks Blue Ribbon cheese, 1 cup of walnut meats chopped fine, moistened with cream. Alternate the brown and white bread, using two slices of each. Roll in a damp cloth until ready to cerve. Cut across the loaf, which will give the ribbon effect. — ^^Mrs. E. S. Braden. 263 Pickles and Relishes 265 Phone Evanston 3149 *'THE WHITE LIGHT SAVER" Regulates Your Hall Lights and Oi)eiis tJie Draft in Your Furnace VICTOR WHITE 621 Sheridan Road Evanston, 111. Orders Called for and Delivered Oysters and Fish Kedzie Meat Market A Full Line of FRESH AND SMOKED MEATS 52 6 KEDZIE ST.,. EVANSTON Tel. Evanston 4613 Orders Promptly Attended to E. BACHECHI GROCERY AND MEAT MARKET FRUIT^.AND VE,G^yABLES Phone 1218 802 MAIN STREET Phone Evanston 2984 Stucco Work a Specialty CHAS. B. EIDEN Plastering Contractor 1402 WASHINGTON ST. EVANSTON, ILL. Phone Evanston 1151 Phone Edgewater 1518 ANTON PETERSEN Contractor and Builder 716 MAIN STREET EVANSTON, ILL. 266 NEIGHBORHOOD COOK BOOK PIGKI.ES AND RELISHES Sweet Apple Pickles 1 cup sugar, % cup vinegar, 1 pint fruit, cloves and cinnamon. Mix sugar, vinegar, cinnamon and boil 20 minutes. Drop in fruit cut in half; stick >vhole cloves into halves. Cook until tender. Seal while hot. — ^Marion Johnson. Beet Pickles 1 cup vinegar, 1 cup water, 1 cup sugar, 6 whole all- spice, a small piece of cinnapion bark. Boil together until quite. a thick syrup. Fill a quart jar with freshly- cooked beets and pour the syrup over them. Seal while hot. Beets must be used the same day they are taken from the ground. —Mrs. M. E. Kurts. Pickled Red Cabbage Slice cabbage fine and pla^e in a colander. Sprinkle with salt and let drain for 2 days. Put in a jar and cover with boiling vinegar. If spice is liked, use 1 oz. of whole black pepper and % oz. allspice to each quart, mixing with vinegar. — Mrs. Thomas Savage. Cabbage, Beet and Horse Radish Pickles 1 qt. cooked beets, and 1 qt. raw cabbage, chopped fine, 2 cups sugar, 1 cup horse radish, grated, 1 tbsp. salt, 1/2 tsp. red pepper, enough vinegar to cover. Heat thoroughly, pack in jars and seal. — S. Belriap. 267 NEIGHBORHOOD COOK BOOK Canadian Pickle 1 qt. large onions, chopped, 1 qt. large cucumbers, chopped, 1 qt. small cucumbers, whole, 1 qt. small white onions, w^hole, and 2 green peppers, chopped. Cover with hot brine; let stand over night. Drain in the morning and add 5 cups bro^vn sugar, less if desired, % gal. vinegar, 2 oz. whole mustard seed, 2 oz. celery seed. Let come to a boil. Make a paste of % cup flour, 1/4 lb. mustard, 1 tsp. tumeric powder. Pour on pickles slowly, let boil and seal. — Mrs. Thomas Savage. Chicago Hot Chop 1 pk. green tomatoes, 4 red peppers, 4 green peppers, 2 cups celery, 2 cups onions. Cover with % cup salt and let stand over night. Drain well. Mix together 6 cups vinegar, 2 cups sugar, i/^ cup white mustard seed. Pour over the first mixture. Pack in stone jars. — ^J^Irs. U. G. Buck. Chili Sauce 1 heaped peck ripe tomatoes, skinned and chopped, 8 large onions, sliced, 2 tbsp. cinnamon, 2 small tsp. cloves, 2 level tbsp. salt, 1 tsp. allspice, 2^^ cups sugar, 1 qt. vinegar, 2 level tsp. cayenne pepper. Boil together until thick. — Mrs. Bliss Langill. Chili Sauce 18 tomatoes, 6 peppers, 6 onions, 1 lb. brown sugar, 3 tbsp. salt, 4 cups vinegar. Chop together and cook 1 hour. — ^Mrs. H. R. Putnam. 268 NEIGHBORHOOD COOK BOOK Chutney Sauce 16 ripe tomatoes, 12 large ai)i:)les, 10 large onions, 1 pound raisins, l^ pound or i/^ cup salt, 1 pound sugar, 4 red peppers and 6 cups vinegar. Chop fine and cook together slowly for 3 hours. Seal in sterilized jars. — Mrs. Elmer A. Johnson. Hope's Chutney 1/4 pk- ripe tomatoes, % pk. large onions, % pk. tart apples, 11/4 lbs. brown sugar, 1 lb. sultana raisins, % gal. vinegar, 1 oz. mixed spices, 1 small red pepper. Chop fine and mix together. Boil until clear. — Mrs. O. Carlson. Cucumber Mangoes Soak large green cucumbers in strong brine for 2 daj^s. Remove and stand in clear water for 2 days. Cut slit in each, scoop out seeds, wipe dry. Fill with stoned raisins, long, thin, strips of lemon and 6 or 8 cloves. Sew up slit. Pack cucumbers in stone jar and cover with a boiling syrup made of 1 qt. vinegar, 5 lbs. sugar, season with cinnamon, cloves and mace. For 9 successive mornings reheat syrup. — Mrs. J. Champine. Sliced Cucumber Pickles Peel and slice 25 large, green cucumbers, 4 large onions, sliced, sprinkle with salt and let stand 4 or 5 hours. Drain well. Cover with vinegar, add % cup sugar, 1 small tsp. mustard seed, I/2 tsp. tumeric, 2 tbsp. celery seed. Boil 15 minutes, can and seal. — Mrs. Bliss Langill. 269 NEIGHBORHOOD COOK BOOK Cucumber Sauce 1 peck cucumbers, 6 large onions, chopped fine. Let stand 3 hours with 1 cup salt, mixed thoroughly. Drain through a thin cloth bag, add 1 pound sugar, 1 tbsp. celery, 1 tbsp. white mustard seed. Cover with vinegar, heat thoroughly but do not boil, and can. — ^Mrs. Samuel Wood. Chow Chow 1 peck green tomatoes, sliced, 1 qt. large cucumbers sliced, 1 qt. small cucumbers, 1 qt. onions, 3 qt. cauli- flower, 6 green peppers, 1 gal. vinegar, 1 oz. tumeric, 20 tbsp. mustard, 2 tbsp. flour, 2 cups sugar. Soak the vegetables over night in a weak brine in separate vessels. Mix the tumeric, mustard, sugar, flour with a little vinegar. Heat the vinegar and when boiling add the onions and cauliflower, heat thoroughly, then add tomatoes and pickles. Cook, stirring often, until tender. 10 minutes before taking from fire add the flour, mustard and tumeric. When cold seal with 4 pieces of horseradish root on top of each jar. — Mrs. Joanna Wigginton. Delmonlco Pickles 14 peck green tomatoes, sliced, % peck small onions, sliced, 4 large cucumbers, sliced, and 4 bunches of celery, chopped. Salt and let stand over night. Drain well. ^ gal. vinegar, 2 lbs. brown sugar, 1 oz. celery seed, 1 oz. whole cinnamon, 1 oz. cinnamon, 1 oz. tumeric, 1/4 lb. white mustard seed. Bring to the boiling point and add the tomatoes, onions, celery and cucumbers. Let simmer 2 or 3 hours. Bottle while hot. — ^Mrs. N. H. Byam. 270 NEIGHBORHOOD COOK BOOK Dill Pickles Boil together 6 quarts water, 1 quart vinegar, 1 small tsp. alum, 1 tbsp. pepper balls, 1 tbsp. allspice, 4 un- ground bay leaves. Wash pickles, dry, then pack in fruit jars using plenty of dill. Fill jars with boiling mix- ture and seal at once. — ^^Irs. G. A. Burton. Mustard Pickles 4 quarts cut green tomatoes, including 1 cauliflower, 8 medium-sized onions and a little red pepper, cut very fine. Sprinkle salt through and let stand over night. In the morning drain, and rinse if there is too much salt, then add 2 tbsp. celery seed or more cut celery. Take 2 cups sugar, li^ cups flour, 6 tsp. Coleman's mustard, 1 tbsp. ground cinnamon, % tbsp. ground cloves, 1 heaping tsp. tumeric powder. Mix thoroughly in little vinegar, add scant 2 quarts mild vinegar. Mix all thoroughly and cook until tender. — Mrs. Frank Phinisey. Mustard Pickles 4 quarts green tomatoes, 1 quart small onions, 1 quart cucumbers, 1 quart cauliflower, 3 green peppers. Cut all into small pieces, let stand in weak brine 24 hours. Boil in same brine until tender, pour in colander and let drain 1 hour. Cover with 6 tbsp. mustard, 1 tbsp. tumeric, 4 cups sugar, 1 cup flour. Mix these with water to form a paste, heat 2 qts. vinegar, 1 pint water, when it boils pour in the paste, cook until as thick as soft custard. Add pickles, seal in jars. —Mrs. L. D. Trabert.^ 271 If You Are Looking for — A TASTY SANDWICH Or, SOME GOOD CANDY Or, A SUNDAE WITH HOME MADE CREAM Or, A REAL MEAL, You Can Get It At K; JTCHEN 813 NOYES ST., 2 blocks West of Patten BGm. Telephone 4353 HUGH ORR P 1 a s t e r i n g C o n t r a c t o r stucco Work A Specialty 2403 CENTJIAL STREET Established 1878 Telephone Evanston 8411 SERVICE TO ALL PARTS OF NORTH SHORE AUG. BURKE ROOFING CO. GRAVEL ROOFERS Asphalt Roofing Over^ Shingles Old Roofs Rei>aired and Re-coate cup water, 1 cup nut meats, 2 egg whites, vanilla. Cook until it forms a soft ball in cold water. Pour over stiffly-beaten egg whites and beat well. Add nuts and vanilla, and when it starts to stiffen, pour on a buttered platter and mark into squares. — Genevieve Gustafson. Maple Fudge 1 lb. maple sugar, % cup cream and piece of butter. Boil until it forms a soft ball and beat. — ^Mrs. J. C. Murley. Nut-Caxamel Fudge 3 cups browTi sugar, 1 tbsp. butter, 1 cup milk, % cup nuts, flavor with vanilla. Cook sugar, butter and milk until it threads. Take from fire, add flavoring and nuts, beat all together. Pour into buttered pan. When cool, cut in squares. —Mrs. A. E. Duffell. Heavenly Bliss 2 cups white sugar, y^ cup boiling water, i^ cup syrup, 1 tsp. vanilla, 1 cup chopped nuts, whites of 2 eggs. Boil sugar, water and sjn*up until it crisps when dropped in cold water. Add vanilla and nuts to stiffly- beaten w^hites of eggs. Pour hot sjTup over all, and beat until stiff. Turn into bread pan and when cold, cut into squares. — Mrs. Margie Moore. 296 NEIGHBORHOOD COOK BOOK Molasses Candy Line the bottom of a buttered pan with fresh roasted peanuts. Bring to a boil 1 cup sugar, II/2 cups molasses, V2 cup milk, 2 squares of chocolate, piece of butter. When a little of the syrup hardens in cold water, add vanilla and pour over peanuts. — Margaret W. Smith. Peanut Brittle 1 lb. of sugar, 1 qt. peanuts shelled and chopped fine. Sprinkle lightly with salt. Put sugar in saucepan, place on fire and stir constantly until melted to a syrup. The minute it is melted add nuts and pour into warm buttered pans. Cut in squares before cold. — ^Mrs. E. Walder. Penuchi 2 cups white sugar, 2 cups brown sugar, 3 cups milk, pinch of salt, piece of butter, 1 cup nuts, 1 tsp. vanilla. Cook over slow fire (stirring continually), to the soft ball stage. Place in pan of cold water to cool, then flavor. Add nuts and beat until creamy. —Margaret W. Smith. Candied Orange Peel Boil skins of 6 oranges until tender, drain and re- move all white portions of skins. Cut skins in narrow strips. 11/2 cups sugar, % cup water, boil until it threads, add orange strips. Boil from 5 to 10 minutes, remove strips and roll in granulated sugar. — Mrs. Edward Walder. 297 NEIGHBORHOOD COOK BOOK Sugured Orange Peel Cut peel into strips I/2 inch wide, and 2 inch long. Cover with water and let stand 1 day. To each cup of peel, use 1 cup sugar. " Put in a granite kettle and cover with water. Let it boil slowly about 3 hours. Let syrup drain off, then turn out on a platter and stir in all the granulated sugar it will absorb. When cold the sugar should be in little crystals all over it. — Mrs. Lyman A. Harrington. Popcorn Nougat 2 cups sugar, 1 cup corn ^yrup (white), 14 cup water, 1 cup cocoanut, 1 tsp. lemon extract. Bring candy to a boil, add the cocoanut and 2 cups popcorn. Cook until it forms a hard ball and add lemon. Pour out to cool. Break with sharp blow. — Mrs. J. C. Murley. Sea Foam 2 cups sugar, % cup water ( dissolved), y^ cup Karo corn syrup. Boil until it reaches the hard ball stage. Let cool, then beat into it well-beaten whites of two eggs. Drop on waxed paper. — Mrs. W. H. Blake. 298 NEIGHBORHOOD COOK BOOK Cream Taffy 3 cups hot water, 6 cups sugar, 1/2 tsp. cream of tar- tar or 2 tbsp. vinegar, butter size of an egg. Put into sauce pan in order named. Boil over slow fire but do not stir. To test, dip out syrup with a clean spoon each time, into ice water and when it begins to break, the candy is done. As soon as it cools, at can be pulled. Use different flavors and colorings. If candy seems a little hard, cocoa may be added, as cocoa softens the taffy. _Mrs. J. C. Murley. / Cream Taffy 2 cups granulated sugar, 1 cup water, 1 tbsp. vinegar, 1 tbsp. butter. Boil until it becomes crisp in cold water. Pour out on buttered platter and pull when cool. Add flavoring while pulling. _Miss Lillian Leaf. 299 Beverages 301 NEIGHBORHOOD COOK BOOK BEVERAGES I'U' Coffee To one cup even full of dry coffee, ground as fine as granulated sugar, add 6 cups of water. (Maintain this proportion if larger or smaller quantity is desired.) Place coffee in pot and add boiling water, be sure Avater is both fresh and boiling. Boil coffee and water together for 5 minutes, not longer. Now pour into pot a large tbsp. of cold water. This will f dt^e the grounds to the bottom. An amber clearness may be secured by the use of the white of an egg. '^ * Iced Cocoa Make cocoa to serve 6 people, following your own taste as to quantity of cocoa used. While hot, add 1 cup cream, 10 marshmallows, 1 tsp. vanilla and a pinch of salt.,. , . . Cool and ice. Do not serv^e with whipped cream. ^, — Mrs. J. C. Murley. Grape Frappe 4 cups water, 2 cups sugar, 2 cups grape juice, 1 cup orange juice, % cup lemon juice. Make a syrup by boiling the water and sugar 15 minutes. Add juices, cool and strain, then freeze. — Mrs. L. Shellberg. 303 NEIGHBORHOOD COOK BOOK Grape Juice To a basket of grapes, allow 1 quart of water. Re- move from stems, mash and cook in a little water until soft. When cool; press through jelly bag. To each quart of juice, allow 1 cup sugar. Return to vessel, bring to boiling point and skim. Seal in very hot sterilized bottles. —Mrs. L. Scharstein. Egg Lemonade Beat 1 egg until thick, using an egg beater. Add the juice of 1 orange and 1 lemon and sweeten to taste, using powdered sugar. Pour into glass, % full of finely crushed ice. Place on a plate covered with lace paper doily and serve with straws. This is a very refreshing beverage. — Mrs. C. M. Parrish. Lemonade Syrup Cook 3 cups sugar with 1 cup water until it forms a soft ball. Pour this over the juice of 6 lemons and 2 oranges. Cut the pulp and skins into small bits; cover with 1 cup sugar and let stand for I/2 hour. Then add 1 cup water, stir and press thoroughly and drain off the juice. Add this to the syrup. This will keep for several days in a cool place. To be diluted before serv- ing. Preserved strawberries, cherries, or a cup of grape juice added to each quart gives a delicious flavor. —V. A. K. 304 NEIGHBORHOOD COOK BOOK Currant Puncli This can be made by diluting currant syrup, or by using the uncooked juice with sugar and water to taste. Made from the syrup, it will have a richer color and is of surpassing flavor. Serve with a marshmallow in each glass. — Mrs. C. A. Klein. Fruit Punch 4 oranges, 4 lemons, 2 cups sugar, 1 quart ginger ale, 1 pint grape juice, 4 quarts water. Grape, currant, or elderberry jelly may be used in place of grape juice, and 1 tbsp. of Jamaica Ginger may be used in place of Ginger Ale. — Mrs. George F. Tyson. Grape Juice Punch Make ordinary lemonade, add the juice of 2 oranges, a little pineapple syrup and a quart of grape juice. Put on ice and serve cold. —Mrs. E. Walder. Grape Juice Punch 1 cup grape juice, 1/2 cup sugar, juice of 1 orange and 1 lemon, 1 pint water. Mix well and serve in glasses % filled with crushed ice. —Mrs. C. A. Klein. Pineapple Punch 1 qt. cold water, 2 cups sugar, 1 cup orange juice, I/2 cup lemon juice, 2 cups chopped pineapple. Boil water, sugar and pineapple 20 min. Add fruit juices, cool, and strain and dilute with ice water. — Mrs. J. L. Denman. 305 NEIGHBORHOOD COOK BOOK Delicious Iced Tea To make real iced tea, make just a little tea, very, very strong. Pour into a pitcher of cold water, while the tea is still lukewarm; squeeze 4n the juice of half a lemon. It mixes better when not too cold. Now comes the most important part. Leave the half lemon in as the rind will give the drink that fruity flavor so refreshing in summer. Add the ice when serving. — A Friend. Iced Tea Place several sprigs of mint in a container, add tea and hot water. In 5 minutes strain. Mix fruit juices, lemon, orange, pineapple, pear, cherry or berries (not grape juice). Use equal amounts of fruit juices and strong tea. Add a few tbsp. Grenadine symp. Dilute with ice water, not more than a quantity equal to that of the mixture. — ^Mrs. J. C. Murley. Balfour Tea 2 tbsp. tea, 1 quart boiling water, 1 quart ginger ale, 2 to 3 cups sugar, 6 lemons, 6 oranges, 1 can shredded pineapple, 1 quart water. Steep tea with the boiling water for 6 minutes. Boil rind of 2 oranges and 2 lemons in water. When cool, add lemon and orange juice, shredded pineapple and sugar. Just before serving add ginger ale and crushed ice. — ^Mrs. S. C. Wood. 306 NEIGHBORHOOD COOK BOOK For a Child's Party Masli sour cherries and bananas (about equal amounts) with a wooden potato masher, very thoroughly. To a pint of the fruit add the juice of two lemons, sugar and water to suit the taste. Steam the mixture and chill. Serve with a cherry in each glass. —Mrs. J. C. Murley. 307 Serving for 100 309 NEIGHBORHOOD COOK BOOK SERVING FOR 100 Steamed Brown Bread (See page 15). Brown Bread 14 cups buttermilk, 4i/o cups sugar, 2l^ cups mo- lasses, 26 cups graham flour, 13 tsp. baking powder, 2i/^ tsp. soda, 1 tsp. salt. For 100. —Mr. Jos. Moore, Chef. Nut Bread 10 eggs, 21/^ cups sugar, 10 cups milk, 18 cups flour, 18 tsp. baking powder, 4 cups nuts, 1 tsp. salt. Let rise 45 minutes and bake 1 hour. For 100. —Mr. Jos. Moore, Chef. English Buns 2 cups butter, 8 cups sugar, 1 cup currants or raisins, 2 tsp. salt, 6 cups milk, 3 yeast cakes. Mix altogether into a soft dough and let rise. Roll out into biscuits and let rise again. Brush tops with sugar and milk, and bake. For -100. — Mr. Jos. Moore, Chef. Ginger Bread 7 cups molasses, 7 cups brown sugar, 7 cups boiling water, 4 cups shortening, 12 cups flour, 11 tsp. soda, 2 tsp. ginger, 2 tsp. cinnamon, l««tsp: salt, 12 eggs, beaten light and folded in. For 100. — Mr. Jos. Moore, Chef. 311 NEIGHBORHOOD COOK BOOK Spice Cake 6 cups brown sugar, 3 cups sweet milk, 3 cups mo- lasses, 5 cups raisins, 5 cups currants, 12 eggs, 3 tsp. soda in cup of hot water, 1 tsp. each of cinnamon, cloves and nutmeg. For 100 people. — Mr. Jos. Moore, Chef. Scotch Scones 16 cups flour, sifted with 6 tsp. baking powder. Rub into the flour, 3 cups of butter, adding milk to bind the paste. Roll out % of an inch thick, cut in three-cornered pieces and bake in a quick oven. For 100. — Mr. Jos. Moore, Chef. Nut Cookies iy2 cups butter, 3 cups sugar, 10 tbsp. milk, 5 eggs, 2 tsp. baking poAvder, 2 cups nut meats, chopped fine, 10 cups flour, flakes 150. — Mr. Jos. Moore, Chef. Raisin Cookies 1 cup lard, 1 cup butter, 3 cups sugar, 2 cups sour milk, 2 cups chopped raisins, 2 tsp. soda, % tsp. cinna- mon, flour enough to make a dough. For 100 people. — Mr. Jos. Moore, Chef. ' Heavenly Delight 5 quarts whipped cream, 2 small cans of pineapple (cut fine), 1 small bottle of cherries, ^^ lb. nuts (cut fine), 2 pkgs. of marshmallows, cut in fourths. Whip cream and mix thoroughly. Serves 100. — Mr, Jos. Moore, Chef. 312 NEIGHBORHOOD COOK BOOK Doughnuts 4 cups sugar, 3 cups buttermilk, 8 eggs, 3 tsp. soda, 11/4 tsp. salt, 1 grated nutmeg, 2 tbsp. hot lard. This makes 7 dozen. (Very fine.) — Mr. Jos. Moore, Chef. Baked Ham 2 hams, sliced, 2 cups brown sugar, 2 tbsp. mustard, 2 quarts milk. Serve 100. — Mr. Jos. Moore, Chef. Steamed Salmon Loaf 15 cans salmon, 7 cups butter, 15 cups cracker crumbs, 18 eggs, 1 tsp. salt. Mix together, form in loaves and steam 1 hour or more. Serves 100 people. — Mr. Jos. Moore, Chef. Oat Meal Muffins 12 cups sour milk, 20 cups outmeal, 12 tbsp. sugar, 6 eggs, 1 cup butter, 8 cups flour, 12 tsp. soda, 1 tsp. salt. For 100. —Mr. Jos. Moore, Chef. Russian Rocks 6 cups brown sugar, 21/2 cups butter, 12 eggs, 2 tsp. soda, 1 tsp. each of cinnamon and cloves, 12 cups flour, 2 cups milk, i/^ cup walnuts, 1 cup raisins. Drop from a spoon. Makes 150. — Mr. Jos. Moore, Chef. 313 NEIGHBORHOOD COOK BOOK SATISFACTORY FOOD COMBINATIONS With soup, pass olives and celery or radishes. With MEATS and FISH, it is customary to serve one starchy vegetable and one green vegetable; the latter is often served in the form of salad. With ROAST BEEP, serve potatoes, Franconia style, mashed or scalloped and any one of the follow- ing vegetables: egg plant, cauliflower, Brussels sprouts, tomatoes stewed or scalloped, onions, squash, green corn, beet gi'eens, new beets, peas, salsify and macaroni. If a salad is the choice, let it be of endive, cress, celery or lettuce with French dressing. Brown saxide and grated horse-radish are suitable accompani- ments. DESSERT: Pineapple Tapioca Whip, Pineapple Sponge, or a similar light dish. With BEEF STEAK or LAMB CHOPS, let potatoes be baked, French fried or German fried or creamed, or sweet potatoes baked or broiled; the other vege- tables should be the same as for roast beef. DESSERT: Cottage pudding. Prune Whip. With STEWED or BRAISED BEEF, serve boiled potatoes, parsnips, turnips, carrots, onions, peas or beans. DESSERT : Apple, prune or cranberry pie, ginger- bread or chocolate cake with whipped cream. With BOILED MUTTON or LAMB, serve boiled potatoes, turnips, salsify, onions, carrots, cauliflower, Brussels sprouts, sting beans, and caper sauce. 314 NEIGHBORHOOD COOK BOOK DESSERT: Serve rice pudding, baked tapioca pudding or fruit shortcake. With ROAST LAMB, serve potatoes, green peas, string beans, spinach, beet greens, summer squash, new turnips, asparagus, and mint sauce or mint jelly. DESSERT: Custard or rhubarb pie, custard souf- fle, chocolate eclairs, brown betty with rhubarb, sponge cake with strawberries, prune roly-poly (baked). With ROAST MUTTON, choose from the same vegetables as for roast beef; serve also red currant jelly, baked bananas, bananas or pineapple fritters. Instead of dessert, have toasted crackers, celery and cheese. With ROAST CHICKEN or TURKEY, serve mash- ed potatoes, sweet potatoes Southern style, hominy, rice, squash, onions, celery raw or creamed, sweet pickle, jelly or cranberry sauce. DESSERT : Ice Cream, sherbet, pumpkin pie, steamed pudding. With ROAST PORK, serve white potatoes or sweet potatoes, squash, spinach, creamed cabbage, scalloped tomatoes, parsnips, and apple sauce, especially cider apple sauce. DESSERT: Baked- Indian pudding, bread pudding with jelly and meringue, ginger ice-cream, pumpkin pie, prune and orange marmalade, stewed figs with lemon jelly. With BREADED CHOPS, mutton, lamb or veal, pass scalloped potatoes, and tomatoes. 315 NEIGHBORHOOD COOK BOOK With HOT BAKED HAM, serve currant jelly sauce, sweet potatoes Southern style, spinach, sprouts or cauliflower. With BOILED FRESH FISH, serve boiled potatoes, peas, parsnips, pickle or egg sauce. DESSERT : Rhubarb or lemon pie, pineapple Bavar- ian Cream, coffee jelly with whipped cream, straw- berry shortcake, cottage pudding, with strawberry hard sauce. With FRIED FISH, serve peas, French fried pota- toes, (with no sauce) creamed potatoes or potatoes in a sauce, and cucumbers with French dressing. With BAKED FISH, serve HoUandaise or drawn butter sauce and sliced tomatoes or cold slaw, mashed potatoes and peas. Cheese croquettes or sotiffle, crackers, and celery may follow. With CREAMED FRESH FISH, have baked pota- toes and buttered beets; follow with toasted crackers, cheese, lettuce salad with French dressing. With CHICKEN CROQUETTES, provide peas. With FISH CROQUETTES or LOBSTER CUT- LETS, serve sauce tartare. With RICE, HOMINY, or MACARONI CROQUET- TES, cheese sauce is appropriate. When served as a vegetable with meat, the sauce served with the meat suffices. With HOT APPLE PIE, BAKED INDIAN PUD- DING or BAKED APPLE TAPIOCA PUDDING, serve vanilla ice-cream, w^hipped cream, or simply cream and sugar. 316 NEIGHBORHOOD COOK BOOK HELPFUL HINTS Put baking soda in a mustard plaster to keep from blistering. Put baking soda in flax seed meal poultice to make it light. Sprinkle bread crumbs thickly over meat roast be- fore putting in oven. Looks well — ^tastes better. The best duster for velvet or plush is a piece of clean chamois leather, wrung out of cold water. To restore gilt frames, rub with a sponge moistened with turpentine. For setting color in goods: 1 tsp. sugar of lead in a pail of hot water. Let cool and soak a half hour. When starching colored goods, dissolve a piece of alum the size of a walnut in every pt. of starch, and the colors will stay bright a long time. When packing away winter clothes, fill little cheesecloth bags with this mixture, and place among the clothes: 1 oz. each of powdered cloves, caraway seeds, nutmeg, mace, cinnamon, and tonca beans. To these add 6 oz. of orris root, (powdered). Cracks in rubber overshoes may be mended with surgeon's adhesive plaster. The heels will not wear out so quickly if a piece of rubber. or thick felt is fitted in and covered with the plaster. A thin cold starch makes an excellent window wash. Rub it over the glass with a clean piece of cloth; then rub the glass dry with a piece of chamois. To make whipped cream of evaporated milk, scald a small can of milk in double boiler. Chill it on ice and beat until stiff. Add 3 tsp. powdered sugar and vanilla. 317 NEIGHBORHOOD COOK BOOK To make beef more tender and improve flavor, soak for an hour in 1 qt. of water and 1 tsp. vinegar. "When putting curtains on brass rods, put a thimble over the end of the rod, and curtain will go on smoothly. An easy way to remove Wall Paper is to brush with alum water; let dry and paper will come off easily. Six cloves added to vegetable soup will give a new and delicious flavor. Milk will keep sweet longer in a shallow pan than in a pitcher. A small quantity of green sage or cinnamon in a pantry, will keep out red ants. The hand should be dipped in cold water before making pastry. If vegetables boil dry and scorch, remove instantly from the fire and place kettle in a shallow pan of cold water. Let it stand 2 or 3 minutes before taking up the food. There will be little or no taste of scorched food. TRY THESE: Rubbing tough meat with a cut lemon. Bacon fat for frying chicken and game. Steaming a stale loaf of bread to freshen it. Dipping sliced onions in milk before frying. Fried sweet apples when you have fried liver or kidney. ^ ^1 Heating dry coffee before pouring on the water. Pouring vinegar over fresh fish to make the scales come off easily. Adding lemon juice to the water in which rice is boiled to keep the grains separate. 318 NEIGHBORHOOD COOK BOOK THE WOMEN'S WORK Meetings of the Union are held on the first and third Thursdays of each month. On the first Thursday the general business meetings are held and sewing is done either for the church or charity. On the third Thursday the missionary departments hold their meetings, for which programs of real interest are provided. The Home Service Department, as its name indicates, gives the first attention to the needs of the local church. Something of the aggressive character of its work may be noted in the prompt payment of a five thousand dollar pledge to the Building Fund. Much of the work of thi«. department is done through five circles. These hold frequent meetings which promote sociability and enlist more workers and add to the earn- ing power of the Home Service Department. 319 / --< Jt (j EMIL V ^' r^ i?/ V '■-■n '^-''-< 6l^ t? tnu^ PRESS OF RSLUND PRINTING COM^. 01 PLYMOUTH COURT -^_ CHICAGO f ( J- (J.: iViX^ f J- u; 4 ^^^--^ ^^v^ ^-^^ /Xct!^^ ^ --^!-^i«^ CLi.<^ a,^^£j -f- ^^ X^. ±:ii^ ,s^