UNIVERSITY OF ILLINOIS LIBRARY AT URBANA CHAMPAIGN OAK STREET LIBRARY FACILITY Corner Book Shoj 102 Fourth Ave. New York 3, N. Y THE WHEEL COOK BOOK COMPILED BY THE CARROLL- PARSAL WHEEL OF THE SECOND CONGREGATIONAL CHURCH OAK PARK, ILLINOIS 1913 The meek and humble-miuded wife Has nearly disappeared, . . Each year a smaller number Can claim the name, 'tis feared. A spirit of equality Runs through the race aflame. Rejoicing in a higher life On nobler friendship's plane. Linked heart and hand together, Linked mind and spirit too — We modern wives would here present Helps toward this end for you. Economy and goodness are in each dish so fine. Entrust to them your husband's health, Love's star will brighter shine. Contents PAGES Rebus 2 Tables 5-8 Bread, Rolls, Mufians, etc 9-20 Cakes and Icing 21-38 Candy : 39-46 Cheese, Eggs and Salads 47-56 Fish, Meat, Poultry 57-70 Ices 71-74 Jellies, Preserves and Pickles 75-90 Pies, Cookies and Doughnuts 91-100 Puddings and Other Desserts 101-114 Sauces and Salad Dressing •. 115-120 Soups 121-126 Vegetables 127-138 Recipes for Feeding a Large Number 139-146 Miscellaneous , 147-155 Tables TABLE OF MEASURE A speck makes one-quarter saltspoon. Four saltspoons make one teaspoon. Three teaspoons make one tablespoon. Eight tablespoons of dry and solid material make one cup. Sixteen tablespoons of liquid material make one cup. Two gills make one cup. One wine glass makes one-half gill. One cup contains eight ounces of liquid. Ten eggs, average size, make one pound. One-half ounce bottle extract makes twelve teaspoons. One tablespoon butter makes one ounce. One tablespoon granulated sugar makes one ounce. One heaped teaspoon powdered sugar makes one ounce. One tablespoon flour makes one-half ounce. Two tablespoons ground spice make one ounce. Five nutmegs make one ounce. One quart sifted pastry flour makes one pound. One quart less one gill, sifted patent flour makes one pound. One scant pint granulated sugar makes one pound. One pint butter makes one pound. One pint chopped meat, packed, makes one pound. One cup rice makes one-half pound. One cup cornmeal makes six ounces. One cup stemmed raisins makes six ounces. One cup cleaned currants makes six ounces. One cup stale bread crumbs makes two ounces. TABLE OF PROPORTIONS. One quart of flour requires one pint of butter, or butter and lard mixed for pastry. One quart of flour requires one heaping tablespoon of butter for biscuit. 5 6 The Wheel Cook Book TABLE OF PROPORTIONS— Continued One quart of flour requires two tablespoons of butter for shortcakes. One quart of flour requires one cup of butter for cup cakes. One quart of flour requires one-half level teaspoon of salt. One quart of flour requires four teaspoons of baking powder. One quart of flour requires one pint of milk for muffins, gems, etc. One quart of flour requires one scant quart of milk for batters of all kinds. One measure of liquid to three measures of flour for bread. One teaspoon of soda to one pint of sour milk. One teaspoon of soda to one cup of molasses. One teaspoon of salt to one pound of meat. A spoon means that the material should lie as much above the edge of the spoon as the bowl sinks below it. A heaping teaspoon means that the material should be twice as high above the edge of the spoon as the bowl sinks below it. A level teaspoon should hold sixty drops of water. All dry materials are measured after sifting. A spoon of salt, pepper, soda, spice is a level spoon. One-half of a spoon is measured by dividing through the middle lengthwise. A speck is what can be placed within a quarter inch square surface. TIME FOR BAKING Loaf Bread, 40 to 60 minutes. Rolls and Biscuit, 10 to 20 minutes. Graham Gems, 30 minutes. Gingerbread, 20 to 30 minutes. Sponge Cake, 45 to 60 minutes. Plain Cake, 30 to 40 minutes. Fruit Cake, 2 to 3 hours. Tables TIME FOR BAKING— Cont'nued Cookies, 10 to 15 minutes. Bread Pudding, 1 hour. Rice and Tapioca, 1 hour. Indian Pudding, 2 to 3 hours. Steamed Pudding, 1 to 3 hours. Steamed Brown Bread, 3 hours. Custards, 15 to 20 minutes. Pie Crust, about 30 minutes. Plum Pudding, 2 to 3 hours. TIME FOR SUMMER VEGETABLES Greens, Dandelions, 1% hours. Greens, Spinach, 1 hour. String Beans, 2 hours. Green Peas, 20 minutes. Beets, 1 to 3 hours. Turnips, 1 to 3 hours. Squash, 1 hour. Potatoes, 20 minutes. Corn, 20 minutes. Asparagus, 20 minutes. This applies to young and fresh vegetables. TIME FOR WINTER VEGETABLES Squash, 1 hour. Potatoes, % hour. Potatoes, baked, 1 hour. Sweet Potatoes, % hour. Baked Sweet, 1 hour. Turnips, 2 hours. Beets, 3I/2 hours. Parsnips, 1 hour. Carrots, li/^ hours. Cabbage, 3 hours. 8 The Wheel Cook Book TIME FOR BROILING Steak, one inch thick, 4 to 6 minutes. Steak, two inches thick, 8 to 15 minutes. Fish, small and thin, 5 to 8 minutes. Fish, thick, 15 to 25 minutes. Chickens, 20 to 30 minutes. TIME FOR MEATS Beef, underdone, per pound, 9 to 10 minutes. Beef, fillet of, 20 to 40 minutes. Mutton, leg, per pound, 10 to 12 minutes. Mutton, stuffed shoulder, per pound, 18 minutes. Yeal, loin of, plain, per pound, 15 to 18 minutes. Veal, stuffed, 20 minutes. Pork, spare rib, per pound, 15 to 20 minutes. Pork, loin or shoulder, per pound, 20 to 30 minutes. Liver, baked or braised, 1 to 1^/2 hours. Corned Beef, per pound, 25 to 30 minutes. Boiled (simmered) Beef, per pound, 20 to 30 minutes. Ham, after water or cider begins to boil, 15 to 20 minutes. Bacon, per pound, 15 minutes. Chicken, baked, three to four pounds, 1 to 2 hours. Turkey, ten pounds, 3 hours. Goose, eight pounds, 3 hours. Duck tame, 40 to 60 minutes. Duck, wild, 30 to 40 minutes. Grouse, Pigeons and other large birds, 30 minutes. Small birds, 10 to 15 minutes. Venison, per pound, 15 minutes. Fish, long and thin, six to eight pounds, 1 hour. Fish, thick, six to eight pounds, 1^/2 to 2 hours. Fish, small, 25 to 30 minutes. Breads, Rolls, Muffins, Etc. BRAN BREAD One quart of bran, one pint of white flour, one-half cup molasses, one teaspoon soda (dissolved in part of molasses), one teaspoon salt, one pint of buttermilk, one egg. Mix all ingredients, add, if desired, one cup of currants, figs or raisins. Bake one hour. Mrs. Kate L. Ballard. BRAN BREAD Two cups white flour, two cups graham flour, one cup bran, one-half cup sugar, one-half cup molasses, two cups sour milk, two teaspoons soda, one-half cup water, one- half cup raisins, salt. Let rise one-half hour ; bake thirty to forty-five minutes. This makes two small loaves. Mrs. W. T. Hughes. BROWN BREAD One cup New Orleans molasses, one cup hot water in which dissolve one teaspoon soda, one cup sweet milk in which dissolve one teaspoon baking powder, one quart graham flour (unsifted), a pinch of salt. Mix in order given. Bake one hour in three baking powder cans (or loaf), filling cans a little more than half full. Oven must be moderate. 0. K. BROWN BREAD Two cups sour milk, three-fourths cup molasses, one cup white flour, one teaspoon salt, one teaspoon soda, un- sifted graham flour to make a stiff batter, one-half cup seeded raisins. Mrs. L. B. Reed. BROWN BREAD One-half cup sugar, one-half cup molasses, two cups sour or buttermilk, one and one-half teaspoons soda, three cups graham flour, one cup raisins or nuts. Bake one hour in moderate oven. Mrs. Conn. 9 10 The Wheel Cook Book CORN BREAD Two cups sour milk, one and one-half cups corn meal, one-half cup flour, two or three eggs, one teaspoon soda, one teaspoon salt, one tablespoon sugar. Sift dry in- gredients together, excepting soda is put in sour milk. Melt two tablespoons bacon fat or butter in pan and add to mixture last thing. Ruth Vail, Jacksonville, 111. SOUR MILK CORN CAKE Two cups of sour milk, one-half cup of sugar, two cups of corn meal, one cup of flour, two level teaspoons of soda dissolved in a little milk, a small piece of melted butter, a sprinkle of salt, one well beaten egg. Add the sugar and soda to the milk, then mix and sift the other ingredients, adding the well beaten egg and melted butter last. Bake in gem pans, in a hot oven. NUT BREAD Three cups flour, four teaspoons baking powder, one- half cup sugar, one and one-half cups milk, one cup ground hickory nut meats. Mrs. J. P. Black. NUT BREAD One quart flour, one pint milk, one-half cup sugar, one cup nut meats, four teaspoons baking powder, rounded, one teaspoon salt. Sift dry ingredients, add two eggs, well beaten, and milk. Let rise 20 minutes and bake three-quarters of an hour in slow oven. Mrs. R. H. Clinton. NUT BREAD Two eggs, one cup sugar, one-half teaspoon salt, two cups milk (or water), four cups flour, four teaspoons baking powder, one cup chopped nuts (floured). Let rise about 20 minutes. Bake in moderate oven about one hour. Mrs. W. H. Allen. Breads, Rolls, Muffins, Etc. 11 NUT BREAD Four cups flour, four rounding teaspoons baking powder, one and one-half cups sugar, (scant), one and one-fourth teaspoons salt, (level), one-half cup nuts, broken in pieces. Mix dry materials. Mix two cups milk and two well beaten eggs. Combine two mixtures. Pour in buttered pan, let stand 20 minutes before baking. Bake in slow oven one hour. When bread is nice and brown put pan of water on rack beneath it and finish baking. Mrs. Plummer. NUT WHOLE WHEAT BREAD Two and one-half cups entire wheat flour, one and one-half cups white flour, two cups sour milk, one-half cup molasses, one-fourth cup sugar, two level teaspoons soda, salt, one-half cup nuts, one-half raisins. Makes two small loaves. Let stand one-half to one hour. Bake one hour, slow oven. Mrs. Frank E. Ballard. NUT BREAD One Q^^ well beaten, two-thirds cup sugar, one cup sweet milk, one cup nut meats, chopped fine, two cups white flour (after it is sifted), four teaspoons baking powder, one cup graham flour, one teaspoon salt. Put in tin and raise for one-half hour. Bake three-quarters hour in moderate oven. OATMEAL BREAD One cup oatmeal (Quaker Oats), one tablespoon but- ter, one tablespoon lard, one teaspoon salt, one-third cup molasses, broAvn sugar enough to make one-half cup altogether. Pour over this mixture two cups boiling w^ater. Cool until lukewarm, add one yeast cake, one cup of nuts, broken in small pieces. Mix with white flour as stiff as can be stirred with a spoon and let it rise over night. In the morning cut dowTi, put in two bread pans and let rise until very light. Do not knead at all and use as little flour as possible in handling. 12 . The Wheel Cook Book GRAHAM MUFFINS Two eggs, well beaten, one-half cup sugar, one cup milk, one cup white flour, one cup graham flour, two teaspoons baking powder, two tablespoons melted but- ter, one teaspoon salt. Bake slowly. Mrs. W. H. Allen. BRAN MUFFINS Two cups bran, one cup flour, one and one-half cups sweet milk, one teaspoon salt, two tablespoons molasses, one teaspoon soda. Mrs. Lavinl\. CORN MUFFINS One-half cup sugar, one-half cup butter or lard, creamed together; one or two eggs, one cup milk or water, two cups flour (sifted and even), three-quarters cup corn meal, salt, two teaspoons baking powder rounded. Makes about 18 muffins. Mrs. Frank E. Ballard. HONEY MUFFINS One bowl cereal, left over (Cream of Wheat, Algrain or any other), one cup honey, little salt, two eggs, well beaten, small amount raisins, one tablespoon butter, three heaping teaspoons baking powder, flour to make reasonably soft dough. Bake in muffin pans. Mrs. Kirk Austin. ENGLISH TEA BISCUITS One cup of sugar, one-half cup of butter, creamed; one cup of English currants, one teaspoon of salt (level teaspoon), one cup of milk, two teaspoons of baking pow- der; flour enough to roll like ordinary biscuits. Cut small and sprinkle with cinnamon and sugar. Bake in rather a quick oven. ]Mrs. Babson. Breads, Rolls, Muffins, Etc. 13 PARKER HOUSE ROLLS Two cups scalded milk, three tablespoons butter, two tablespoons sugar, one teaspoon salt, one yeast cake dis- solved in one-fourth cup lukewarm water ; flour ; add but- ter, sugar and salt to milk; when lukewarm, add dis- solved yeast cake and three cups flour ; beat thoroughly, cover and let rise until light ; cut dow^n and add enough flour to knead (it will take about two and one-half cups). Let rise again ; then shape by cutting or tearing off small pieces of dough and shaping round like a biscuit; with handle of large wooden spoon roll through center of each biscuit; brush edge of lower halves with melted butter, fold and press edges together, place in greased pan, one inch apart, cover, let rise and bake in hot oven fifteen minutes. As rolls rise they will part slightly, and if hastened in rising are apt to lose shape. Mrs. William Preston. ^^ RUSKS One cup soft butter, three-fourths cup granulated sugar, three-fourths cup brown sugar, one teaspoon cinna- mon, one-half teaspoon soda, one cup chopped walnuts, one cup seeded raisins, three eggs beaten lightly, one tea- spoon baking powder, two and one-half cups flour, or enough to make quite thick. Drop small spoonfuls on buttered tins. LOVERS KNOTS One cup scalded milk, two tablespoons sugar, one- half teaspoon salt, one-half cake compressed yeast, two tablespoons melted butter, one egg, grated rind of one- half lemon, flour. Add sugar, salt, to hot milk. When lukewarm add dissolved yeast, mix in flour to make soft batter ; let rise ; when light add other ingredients and enough flour to knead, let rise and when light roll out in a sheet one-half inch thick. Cut in strips one-half inch wide and nine inches long and tie in knot. Place in buttered pans and when light bake fifteen to eighteen minutes. Mrs. Parsal. 14 The Wheel Cook Book RUSKS One cup milk, one yeast cake dissolved in one-fourth cup lukewarm water, flour, one-fourth cup sugar, one teaspoon salt, one egg and yolk one egg, one-eighth teaspoon mace, one-fourth cup melted butter. Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat w^ell, cover and let rise until light. Add sugar, salt, eggs well beaten, mace and butter, and enough more flour to knead; knead, let rise again, shape and bake about fifteen minutes in hot oven. This same mixture may be rolled in a long strip to one-fourth inch thickness, spread with butter, rolled up like a jelly roll, and cut in one inch pieces. Place pieces in pan close together, flat side do\^Ti. Mrs. WiLLiiVM Preston. RUSSIAN BREAD Four and one-half cups flour, one cake compressed yeast, one and one-fourth cups scalded milk, one-fourth cup sugar, one and one-half cups raisins, two eggs, one- fourth cup butter, one teaspoon salt, cinnamon to taste. Dissolve yeast in scalded milk, cooled to eighty de- grees; add one and one-half cups flour and mix until smooth; let stand until light and puffy. Add eggs, sugar, butter, raisins, salt, remainder of flour and cinna- mon. Mix to a stiff dough and knead thoroughly. Let stand until double in volume. Divide into two equal parts for two loaves; cut each loaf into three equal parts ; roU the parts into strips about twelve inches long and tapering to a point at each end ; press ends together and braid. Place on buttered baking sheet, cover and allow to stand until light. Bake from one-half to three- quarters of an hour. When cool, ice with an icing made by mixing a few drops of hot water with powdered sugar, flavoring with vanilla. Breads^ Rolls, Muffins, Etc. 15 SCONES Four cups flour, two teaspoons baking powder, half teaspoon salt, quarter teaspoon grated nutmeg, three tablespoons butter, four tablespoons sugar, one cup raisins and currants mixed, milk to make a soft dough (about one and one-half cups), one q^^ beaten into milk. Sift flour, baking powder, salt, sugar and nut- meg together. Rub in butter, stir in raisins and cur- rants. Add Qgg and milk until a soft dough is formed. Place in two pie tins and mark off into eight sections with back of knife. Bake twenty minutes in a moderate oven. Rub together one tablespoon sugar and one of milk and when scones are baked brush them over with this syrup. Place in oven for a few seconds, break apart and serve hot or cold. Mrs. Parsal. SOUR MILK GRIDDLE CAKES Two and one-half cups flour, two cups sour milk, one- half teaspoon salt, one and one-fourth level teaspoons soda, one Qg^. Mix and sift flour, salt and soda; add sour milk and q^^ well beaten. Drop by spoonfuls on a greased hot griddle ; cook on one side ; when puffed, full of bubbles, and cooked on edges, turn and cook other side. Serve with butter and maple syrup. Mrs. William Preston. WAFFLES Beat one q^^ light, add pint buttermilk, one tea- spoon soda and one-half teaspoon salt, one tablespoon lard, add sufficient flour to make medium batter, add one heaping teaspoon baking powder last. Have irons hot and well greased. Mrs. Mershon. 16 The Wheel Cook Book WAFFLES Three cups flour, 6 teaspoons baking powder, one teaspoon salt, level; two cups milk or water, yolks three eggs, white three eggs, two tablespoons melted butter. Mix and sift dry ingredients ; add milk gradually, yolks of eggs well beaten, butter and white of eggs beaten stiff ; cook on a greased hot waffle iron. Serve with maple syrup or powdered sugar. The waffle iron should be well heated on one side, turned, heated on other side, and thoroughly greased before iron is filled. In filling put a tablespoon of mixture in each compartment near center of iron, cover, and mixture will spread to just fill iron. If sufficiently heated, it should be turned almost as soon as filled and covered. In using a new iron, special care must be taken in greasing, or waffles will stick. Mrs. William Preston. Additional Recipes 17 18 The Wheel Cook Book Additional Recipes 19 20 The Wheel Cook Book * Cakes and Icing Frosting FIVE MINUTE The white of one egg, one teaspoon lemon juice, one scant cup of powdered sugar stirred together until the sugar is all wet, then beat with a fork for just five min- utes; spread quickly on the cake while warm. Boston Cook Book. - BOILED Boil one cup granulated sugar, a speck of cream of tartar, and one-third cup water until it spins a thread when dropped from the spoon, then pour in a fine stream into the white of an egg beaten stiff, beating as you pour; continue beating until stiff enough to stand alone, add flavoring and spread quickly on the cake with a knife dipped in warm water. ORNAMENTAL One cup sifted, powdered sugar, one teaspoon lemon juice, the white of an egg ; beat the egg until it is frothy but not dry, then sprinkle over three teaspoons sugar and beat five minutes; add one teaspoon each five minutes till quite thick, then put in the lemon juice. Beat with a fork and when a point of it wiU stand in any position it is ready to press through a pastry tube upon the cake, which should be already covered with a smooth plain frosting and dry. FONDANT Two cups sugar, one cup water, a bit of cream of tartar half as large as a pea. Boil without stirring until a little dropped into ice water can be gathered into a ball and rolled like wax between the fingers. Cool and stir to a soft cream. Add flavor or coloring while cold, then soften over hot water and spread while warm. 21 22 The Wheel Cook Book CHOCOLATE Melt one ounce chocolate, add one teaspoon powdered sugar and add to the boiled frosting till it is dark as you wish. ORANGE Grate the thin rind of an orange and soak it one-half hour in three teaspoons lemon juice. Squeeze the juice through a fine muslin and use like the lemon in five- minute frosting. GELATINE Dissolve one teaspoon gelatine in three tablespoons warm water, add one cup pulverized sugar and beat until smooth. Flavor to taste. SUGAR GLAZE One cup powdered sugar, one tablespoon lemon juice, about one tablespoon boiling water ; beat hard till smooth and semi-transparent. Spread on the cake as soon as taken from the oven. CHOCOLATE GLAZE Omit the lemon juice from the above recipe and add three heaping tablespoons of pulverized chocolate and one teaspoon vanilla. GOLDEN Beat two yolks of egg with one cup sugar and one- half teaspoon old Jamaica rum, add more sugar if not stiff enough to hold its place. FIG FILLING Add one-half pound (or less) figs, chopped, to the boiled icing and ice a layer cake. Cakes and Icing 23 MAPLE FONDANT One cup yellow or maple sugar, one-half cup thin cream; boil together fifteen minutes, take from fire and stir constantly till it stiffens, spread quickly on warm cake as it hardens very fast. BOILED ICING One cup granulated sugar, one-third cup of cold water, a speck of cream tartar. Boil till it forms a soft ball in a cup of cold water. Add slowly, stirring all the time, to the well beaten white of one egg. When almost cold add one teaspoon of flavoring and spread on cake. Double this recipe for larger cake. CARAMEL FILLING Two cups"l)ro^vn sugar, one-half cup cream or milk, one tablespoon butter. Boil all together, stirring only to prevent scorching, until it forms ball you can pick up in cold water. Take from fire and beat until thick as molasses. Mrs. Hughes. TWO GOOD CHOCOLATE FILLINGS NO. 1 One cup sugar, one-third cup boiling water, white of one egg, one saltspoon cream of tartar, one square chocolate. Boil sugar and w^ater without stirring until syrup threads. Pour over beaten egg boiling hot, in a fine stream, beating well. Add chocolate melted. NO. 2 One square chocolate, one-half cup milk, butter size of walnut, one and one-half cups sugar. Cook until thick. J. W. W. 24 The Wheel Cook Book MARSHMALLOW FILLING FOR DEVIL'S FOOD CAKE Two cups granulated sugar, one cup water, one table- spoon vinegar. Boil until a little dropped into cold water forms a soft ball. Then stir in the beaten whites of two eggs and one-fourth pound marshmallows. Eleanor Quaid ]\Iitchell. APPLE CAKE One cup sugar and one cup of flour sifted together eight times. Break two eggs into a half pint measuring cup. Add one tablespoon orange juice, then fill the cup with sweet cream ; pinch of salt. In the last sifting of flour add two level teaspoons of baking powder, beat all together (this will be a very thin batter). Bake slowly in a square tin. Serve hot or cold with the follow- ing top dressing : White of one egg, one cup granulated sugar, three sour grated apples. Beat all together with a large dover egg beater until stiff. Flavor with vanilla. Cut cake in squares and put a heaping spoonful on top — Excellent. Mrs. W. H. Pearce. DUTCH APPLE CAKE One and one-half cups flour, two teaspoons baking powder, one-half teaspoon salt, two teaspoons shortening, one of lard, one of butter ; one egg. Mix with milk of a consistency to spread. Put in greased square pan and place apples cut into eighths. Mrs. L. Kuehn. BLACK CHOCOLATE CAKE ^. Set in a pan of water and boil until thick the fol- lowing : One egg yolk, one-half cup sugar, one-half cup sweet milk, one-fourth cake chocolate. While cooling this beat one cup sugar and one-half cup butter or shortening to a cream. Add two eggs and one-half cup sour milk with one level teaspoon soda in it, also two cups sifted flour and two teaspoons vanilla. Lastly, add the cooked chocolate filling. Use the extra whites of egg for the icing. I^Irs. A. L. Kuehn. Cakes and Icing 25 ANGEL CAKE Whites of twelve eggs, one teaspoon cream of tartar, one cup sugar, one cup Swan's Down Flour, flavor. Add cream of tartar to eggs and beat until stiff. Add one-half cup sugar to beaten whites. Sift other one-half cup with flour Ave times, and add very lightly. Bake in moderate oven about forty-five minutes. Mrs. Chester Candy. ANGEL FOOD CAKE One and one-half cups granulated sugar, one cup pastry flour, sift seven or more times. Sift with flour two scant even teaspoons cream of tartar, and soda about size of a pea. Whites eleven large or twelve small eggs, beaten stiff, add sugar gently, then flour, then flavor- ing. Bake slowly one and one-quarter hours. Do not grease tin. Stir as little as possible to mix flour thor- oughly as it ^11 toughen. FROSTING FOR ANGEL FOOD CAKE Three-quarters cup boiling water, two cups sugar. Let boil until it forms a soft mass when dropped into cold water. Beat whites two eggs very stiff. Stir hot syrup into eggs, beating for some time until it becomes thick and creamy, add flavoring; add one cup melted chocolate if you prefer chocolate frosting. Mrs. Fred W. Lamb. GOLD CAKE One cup of sugar, one-half cup of butter, one-half cup of milk, two cups flour, four level teaspoons baking powder, one teaspoon orange extract, eight egg yolks. Cream butter and sugar; add milk and dry ingredients alternately ; add well beaten yolks last ; beat well. They are nice iced with yellow icing. This mixture may be made into a loaf or into layers. Use one-half the recipe if you want enough for only one meal. Use the whites of the eggs for angel cake. 26 The Wheel Cook Book DEVIL'S FOOD CAKE Part One One-fourth cup butter, one-half cup sugar, one egg, one-fourth cup milk, one cup flour, one teaspoon baking powder. Part Two. Two squares Baker's chocolate, one-fourth cup milk, one-half cup sugar, one egg yolk. Cook until thick. When cool mix with the above. Mrs. Conn. DEVIL'S FOOD CAKE Part One One cup brown sugar, one-half cup sweet milk, one cup grated chocolate (two ounces), yolk one egg. Heat until dissolved. Do not boil. Set aside to cool. Part Two One cup brown sugar, one-half cup butter, one-half cup sweet milk, two cups flour, two eggs, one teaspoon soda. Cream butter and sugar, add yolks of eggs, milk, sifted flour and whites of eggs beaten stiff. Stir in first part and add soda dissolved in a little warm water. Bake in three layers. Use marshmallow filling. Eleanor Q. Mitchell. DEVIL'S FOOD CAKE One cup brown sugar, one cup grated chocolate, one cup milk (sweet). Cook together, when cool, add one cup brown sugar, one-half cup butter, one-half cup milk, two eggs, one teaspoon soda, two cups flour and flavor. FROSTING FOR DEVIL'S FOOD CAKE One cup grated chocolate, melted over steam, yolks two eggs beaten, one-half cup sweet milk, one and one- half cups sugar. Boil about ten minutes, remove from fire and add melted chocolate. Stir well. Mrs. Fred W. Lamb. Cakes and Icing 27 FRUIT CAKE One-half pound butter, one-half pound brown sugar, one nutmeg, one teaspoon cloves, two teaspoons cinna- mon, one-half pint dark molasses, five eggs, one-half tea- spoon soda (with little hot water), one-half pound flour, one pound figs, chopped fine, one pound raisins, chopped fine, one pound currants, chopped fine, one pound al- monds, chopped fine, one-fourth pound citron. Steam three hours. Bake fifteen minutes. English walnuts instead of figs and almonds if preferred. Mrs. H. M. Price, Austin. FRUIT CAKE One and one-tenth pounds butter, one and one-tenth pounds sugar, one pound flour, ten eggs, one tablespoon mace, one tablespoon cinnamon, one-half teaspoon cloves, three nutmegs, four pounds seeded raisins, one pound currants, one-half pound citron cut fine, one-half pound figs cut fine, one-half pound nut meats, one teaspoon soda dissolved in milk. Mrs. Parsal. DROP CAKES One and one-fourth cups sugar, one-half cup butter, one-half cup lard, three eggs, three tablespoons cold water, to which add one teaspoon soda, one-half nutmeg grated, salt, three cups flour, sifted, two-thirds pound raisins, and, if desired, one cup nuts, but good without. Drop on tins not close together. Spread a little and bake in a moderate oven. Mrs. R. H. Clinton. GINGER BREAD . One cup sugar, one cup molasses, one-half cup butter, two eggs, well beaten, three cups flour, two spoons soda, all kinds spices, one teaspoon vanilla, last, one cup boil- ing water. Ethel C. Bennett. 28 The Wheel Cook Book GINGER CAKE One-half cup butter, one large half-cup sugar, two eggs, one cup molasses, two and one-half cups flour, one- half teaspoon cloves, one teaspoon each cinnamon and ginger, two level teaspoons soda. Sprinkle soda over all and add one cup boiling water. Bake in slow oven. Mrs. Parsal. CINNAMON CAKE Rub four ounces of butter into half a pound of flour, add four ounces of sugar, one and a half teaspoons baking powder and one teaspoon of ground cinnamon. Beat up one large egg, add it very gradually, making the dry ingredients into a stiff paste. Knead it a little on a floured baking board, divide it into two pieces, roll them out and line a greased dinner plate with one of them, spread some jelly in the center, lay the other piece on the top, pinch it neatly around the edges. Bake in a moderate oven for half an hour. Serve hot or cold with sifted sugar on top. If cinnamon is not liked, ginger may be added, or a teaspoon of lemon or vanilla extract could be added with the eggs. GINGER BREAD One-half cup molasses, one-half cup brown sugar, one-half cup boiling water, one-half cup shortening (butter and lard), two cups sifted flour, one egg, one teaspoon ginger, one teaspoon soda in hot water. Mrs. L. B. Reed. FRUIT CAKE One cup light brown sugar, one-half cup butter, yolk of one egg (save the white for frosting), one-half cup sour milk, with one-half teaspoon of soda in it, one and one-half cups of flour, one teaspoon of cinnamon, one-half teaspoon of cloves, a little nutmeg, one cup cut raisins. Bake slowly. Calces and Icing 29 FRUIT CAKE Two cups flour, one cup brown sugar, one cup sour cream, one cup chopped raisins, one cup chopped nuts, one-fourth pound citron cut very fine, two tablespoons molasses, butter the size of a large egg, two eggs, one teaspoon soda, one teaspoon (each) cinnamon, cloves and nutmeg. Very digestible. LADY BALTIMORE CAKE One-half cup butter scant, one and one-half cups granulated sugar sifted, one cup cold water, three even cups flour sifted three times before measuring; two rounded teaspoons baking powder, whites of four eggs, flavor with teaspoon almond extract and one-half tea- spoon vanilla extract. Cream the butter and sugar; add one-third of the water with one cup flour. Beat, add second cup flour, continuous beating. Into last cup of flour add baking powder and add as the others; then the restcf the water. Flavor and cut and fold in the stiffly beaten whites very carefully. Bake in three large layers. FILLING Grind together one-half pound figs, one cup pecan or walnut meats, one-quarter pound raisins. Make boiled icing of two cups granulated sugar, one-half cup water, whites of two eggs; add nuts and fruit and spread between layers. Mrs. Parsal. MARGUERITES White of one large egg, one cup sugar, enough water to moisten. Boil together slowly until a soft ball can be made. Then pour slowly over the well beaten egg, beating all the time. Stir thick with shelled walnuts (English) chopped fine, and spread over salted wafers; place in oven to brown. Delicious to serve with coffee, chocolate or lemonade. Nice if crackers not salted are used to serve hot with ice cream. 30 The Wheel Cook Book SOFT GINGER CAKE One-half cup sour milk, one level teaspoon soda, one- half cup New Orleans molasses, one-half cup sugar, one egg, one teaspoon ginger, and one teaspoon cinnamon. Piece of lard size of an egg, two rounding cups of unsifted flour (sift into cake), one almost heaping tea- spoon baking powder. LEMON CAKE Two cups flour, two cups sugar, six eggs, six table- spoons butter, four tablespoons milk, two teaspoons cream tartar, one teaspoon soda (or two of baking powder). JELLY FOR CAKE Three-quarters pound sugar, one-quarter pound butter, four eggs, rind of three lemons grated and the juice. Beat the butter, sugar and eggs together. Set into a dish of boiling water until heated; then add the lemon and stir until thick. Spread between layers of cake. SPICE CAKE One-half cup sugar, one-half cup butter, two eggs, one cup sour milk, one teaspoon soda, one-half cup chopped raisins, two level teaspoons baking powder, two and one-half cups flour, one teaspoon cinnamon, one-half teaspoon nutmeg. Mrs. Schultz. MOTHER'S SPICE LOAF CAKE Two cups brown sugar, one cup butter or lard, two eggs well beaten, one cup sour milk, one teaspoon bak- ing soda, three cups (scant) flour, one teaspoon cinna- mon, one-half teaspoon cloves, one cup raisins, one-half cup chopped nut meats. Bake about one hour in slow oven. Makes two loaves. Can be made with granu- lated sugar or sweet milk and baking powder. Mrs. W. H. Allen. Cakes- and Icing 3 1 SPICED DEVIL'S FOOD One cup sugar, one-third cup butter, one cup sweet milk, two eggs, one-half teaspoon cinnamon, one-half teaspoon cloves, one square Baker's chocolate, one and one-half cups flour, two teaspoons baking powder. Mrs. C. M. Candy. SPICE CAKES One Qggj one-half cup butter, one-half cup sugar, one-half cup molasses, one-half cup sour milk, one tea- spoon soda (level), one-half nutmeg, one teaspoon cinna- mon, one cup raisins or currants, two scant cups flour, Bake in muffin tins. POPPYSEED CAKE Three-quarters cup butter, one cup sugar, three- quarters cup.'poppyseed, three-quarters cup milk, two cups flour (scant), two teaspoons baking powder, vanilla. Soak poppyseed in milk for one hour and when cake is all together, add four beaten whites of eggs. This is a loaf cake. FROSTING One cup milk, one-half cup sugar, one tablespoon corn starch, yolks of four eggs, one-half cup nut meats. Cook until thick. Hattie Farber. POTATO CAKE Two cups sugar, one-half cup sweet milk, one cup butter, one-half cup grated chocolate, four eggs, one cup mashed potatoes, cold and seasoned as for table, two cups sifted flour, two teaspoons baking powder, one cup chopped nuts, one teaspoon each of cinnamon, cloves, nutmeg, lemon and vanilla. Bake in layer or loaf. A very large and delicious cake. 32 The Wheel Cook Book PRUNE CAKE One cup sugar, three-quarters cup butter, three eggs, one cup stewed prunes, chopped (soak prunes over night, add one cup sugar), four tablespoons sour milk, one teaspoon soda, one teaspoon cinnamon, one teaspoon mace, one and one-half cups flour, almond flavor in icing. Mrs. William G. Long. SWAN CAKE One cup butter, two cups sugar, two and one-half cups flour, one-half cup corn starch, one cup sweet milk, whites of eight eggs, two teaspoons baking powder, one teaspoon vanilla. SOUR CREAM CAKE One cup sugar, one cup rich sour cream, two eggs, one and one-half cups flour, one even teaspoon soda, one cup raisins, one teaspoon cinnamon, one-quarter teaspoon nutmeg, a pinch of salt. Put all ingredients into mixing bowl in order named and beat five minutes. Mrs. G. CfiADwicK. SPONGE CAKE Yolks of eight eggs, and one cup sugar beaten together until light; two cups flour, two teaspoons bak- ing powder; add one cup boiling water last. Bake in two layers. Mrs. C. M. Candy. TILDEN CAKE One cup butter, two cups sugar, three cups flour, with two teaspoons baking pow^der, one cup sweet milk, one-half cup corn starch, four eggs, one teaspoon lemon extract. Makes a very large cake. Cakes and Icing 33 TORTE CAKE Six eggs separated and beaten separately, one cup sugar, one cup dates (heaping), one-half cup walnuts, six tablespoons dry bread crumbs, very fine, one tea- spoon baking powder. Bake, serve with whipped cream. Mrs. Conn. CARAMEL FILLING Two cups brown sugar, one-half cup cream, one-half cup butter, vanilla. Mrs. Conn. SPONGE CAKE Beat two Qgg whites and yolks separately; add a cup of granulated sugar and beat hard. Now stir in a cup of flour that has been sifted with a teaspoon of baking powder and a little salt and last of all add a half cup of boiling water. Beat hard and bake in an ungreased pan in a moderate oven. Cover the cake for the first few minutes it is in the oven. Mrs. Parsal. WHIPPED CREAM ONE EGG CAKE One scant cup sugar, one q^^, one level tablespoon butter, cream together; one scant cup milk, two scant cups flour, two heaping teaspoons baking powder, one teaspoon vanilla. This makes a two layer cake. Whip a half pint bottle of whipping cream. Flavor with one teaspoon vanilla; add two tablespoons sugar. Spread whipped cream on both layers with either sliced bananas or pineapple. Mrs. R. C. Davis. ONE EGG CAKE One-half cup butter, one cup sugar, one ^gg, one m cup milk, two cups flour, two teaspoons baking powder, » C^ ^ vanilla. 34 The Wheel Cook Book WHITE CAKE Very delicious but inexpensive. One and one-half cups of sugar, two cups of flour, one-half cup of butter, one cup of milk, whites of four eggs, two teaspoons baking powder. Cream butter and sugar together, then add milk, afterwards flour with baking powder sifted in. Lastly the whites beaten stiff, flavor with vanilla and bake in two layers. Mrs. J. D. McDovp^ell. HUCKLEBERRY CAKE One cup sugar rubbed into one-half cup butter, add two well beaten eggs, a teaspoon vanilla, two cups flour sifted three times with two level teaspoons baking powder, and last of all, a pint of fresh or cooked huck- leberries, dredged with flour. Bake in loaf tin. Eat with soft sauce made with juice from canned berries, if used. Mrs. Parsal. LILY CAKE , One-third cup butter, one cup sugar, one-half cup milk, one and three-quarters cups flour, two and one- half level teaspoons baking powder, whites three eggs, one-third teaspoon lemon extract, two-thirds teaspoon vanilla extract. Cream the butter, add sugar and cream again, add milk and flour alternately (baking powder sifted with the flour), beat thoroughly when all is in and add beaten whites. Three layers or loaf. A very dainty, satisfactory cake. J. W. W. BRAIN CAKE Eight eggs, one and one-half cups sugar, three-quarters cups of butter and lard, three-quarters cup milk, three cups flour, two heaping teaspoons bak- ing powder, one teaspoon vanilla. Use only whites of eggs, adding them last. This is a very large cake. Fine for weddings or birthday cakes. Mrs. a. L. Kuehn. Additional Recipes 35 S6 The Wheel Cook Book Additional Recipes 37 38 The Wheel Cook Book Candy FONDANT Two pounds granulated sugar, one cup cold water, one small pinch cream of tartar. Place the sugar and water together in deep pan, and bring them gently to the boiling point. Add cream of tartar, and boil gently without stirring, until a little of the mixture will form a soft ball in cold water. Wipe off with a damp cloth any crystals that may form on the side of the pan, but do not disturb the syrup. Set syrup aside to cool and as soon as thick beat till white and creamy. Twice this quantity or more may be worked in the bread mixer. Otherwise work with hands as for bread until it is smooth and creamy. A very little corn starch may be sifted over board to prevent sticking. Set aside, cov- ered with damp cloth or oiled paper, and let the fondant ripen for twenty-four hours, then use for making cream candies, or for stuffed dates or chocolate creams. Add coloring for bonbons and any flavoring desired. To have this a success you must follow directions abso- lutely. MILK FONDANT Milk fondant is far better as a foundation for candy than that made with water, as it is richer and retains its freshness twice as long. Three cups of granulated sugar and one of milk boiled until it strings or until a slight crystallization is evident on the edge of the pan. Put aside until nearly cold, then stir until *4t comes.** It will be white as snow and soft, yet will retain any shape into which it is molded. Mrs. Gaylord. COCOANUT FUDGE Two cups granulated sugar, one-half cup milk or enough to moisten sugar, two tablespoons butter. Boil tiU it forms a soft ball in water. Cool and beat. Add several heaping tablespoons of grated cocoanut, flavor, and when cold and thick, pour into greased pans. 39 40 The Wheel Cook Book FUDGE Put in pan or chafing dish, two tablespoons of butter, one cup of dark brown sugar, one-half cup milk, two cups molasses, four ounces grated chocolate. Stir con- stantly until mixture forms a soft ball in water. Take from fire, cool a little and beat till you find it thick, flavor with vanilla and add chopped nuts. Care must be taken not to get it too hard before pouring into greased pan. When cold cut in squares. Instead of dark brown sugar and molasses you can use two cups granulated sugar and have a fine fudge. Add three tablespoons Karo Korn Syrup. MARSHMALLOW FUDGE Two cups granulated sugar, two-thirds cup milk, two squares of chocolate, butter size of small egg. Cook all together until a drop in water retains its shape (stirring as often as possible), then take from fire and beat vigorously until heavy and thick. Pour into buttered pans. One-half pound marshmallows, cut into quarters and beaten into the fudge, or put whole on the pans with the beaten fudge poured over them, add greatly to the deliciousness of the candy. DIVINITY FUDGE Two and one-half cups granulated sugar, one-half cup cold water, one-half cup Karo Korn Syrup. Boil till it threads or forms a soft ball in cold water. Beat whites of two eggs and add one-half cup of the boiling syrup, whipping all the time. Boil rest of syrup four minutes longer and add to the above. Beat well. Add nuts (as many and any kind you wish), flavor with vanilla. When cold, pour on greased tin and mold and cut. Larger quantities may be beaten in bread mixer. Mrs. a. L. Kuehn. Candy 41 COATING FOR CHOCOLATE CANDY Melt one ounce or one square of bitter chocolate, add two tablespoons of milk and two of sugar and one-quarter of a teaspoon of butter. Stir till smooth; drop balls of cream candy into it and remove with a fork or hat pin. If chocolate becomes too stiff, add a few drops of sugar and water syrup and heat again. CHOCOLATE PEPPERMINT CANDY A simple way to get the effect of chocolate pepper- mints is to make the fondant as strong as desired of peppermint, spread smoothly on one or two plates, and pour over this a thick coating of melted chocolate. When chocolate is hard, cut into squares and serve. This is best the day after making. PEPPERMINT DROPS Boil one pound granulated sugar (one pint), with two-thirds of a cup of water. Wipe away, with a damp cloth, any crystals that form on sides of pan. When it forms a soft ball in water, remove from fire. Add peppermint oil, seven drops if you like it strong ; other- wise five drops. When slightly cool beat until it is creamy and just right for pouring. Color as you like. Drop from end of teaspoon, twirling it as you drop, on waxed paper. BUTTERSCOTCH Moisten a pound of brown sugar with a cup of cold water to which you have added two tablespoons of vinegar and put over the fire in an agate saucepan. Cook for ten minutes. After it comes to the boil add four tablespoons of butter. Boil until a little dropped into cold water hardens at once and then pour in a thin sheet into buttered tins. When it begins to harden cut it into squares with a buttered knife. 42 The Wheel Cook Book CANDIED ORANGE RINDS Cut orange rinds into strips with scissors, letting stand over night in salt water. In morning rinse in cold water and put in kettle to boil, cover with cold water and boil twenty minutes, throw off water and put on more cold water, making three boilings. Drain in colander while making syrup. To one cup orange rinds take one ciip granulated sugar and about one-half cup water, boil up good and put in the rinds. Keep boiling until the syrup will spin a thread. The rinds should look transparent and the syrup almost cooked away. Place on platter to dry, sprinkle with granulated sugar, dry slowly. Mrs. Kate L. Ballard. MOLASSES CANDY Stir together three cups molasses and one cup brown sugar, add a gill of vinegar and put aU over the fire in an agate or porcelain lined saucepan. Bring slowly to a boil, stirring often. After it has boiled half an hour begin to test the candy by dropping a little of it from a spoon into cold water. As soon as a little of the syrup hardens in the water, stir a tablespoon of butter into the boiling mixture. When this melts put in a teaspoon of baking soda dissolved in a tablespoon of boiling water and take immediately from the fire. Pour into buttered pans and then pull to whiteness, or you may let it stay in the pans and as it cools cut it into squares with a buttered knife. You may put nut meats with it. The really old fashioned candy of my girlhood was always pulled and we had little respect for the mere taffy which meant no muscle and active work. ^ MOLASSES CANDY One cup granulated sugar, one cup molasses (Duff's), one-half cup vinegar, a little butter, vanilla, one tea- spoon, soda, one-quarter teaspoon. Cook until very brittle. Add soda, vanilla, and let cool. PuU. Mrs. Conn. Candy 43 CEEAM CANDY Four cups of sugar, two cups of water, three-fourths of a cup of vinegar, one cup of cream or rich milk, a piece of butter according to one's taste, two teaspoons of vanilla, a pinch of soda. Let it boil until it cracks in water; pour into a flat, well-buttered dish to cool, then pull till white. 44 The Wheel Cook Book Additional Recipes 45 46 The Wheel Cook Book Cheese, Eggs and Salads CHEESE OMELET Three eggs, beaten separately, one-half cup chopped cheese, two-thirds cup milk, one-half teaspoon salt, a very little paprika. Bake twenty minutes in a pan of hot water. CHEESE STRAWS One cup grated cheese, one cup flour, one teaspoon salt, two tablespoons lard, three tablespoons water. Roll out, cut in strips, and bake in a quick oven. CHEESE FONDUE One cup soft stale bread crumbs, one cup cheese, cut in small pieces, one cup scalded milk, one table- spoon butter, two eggs (beaten separately), one-half teaspoon salt, cayenne. Soak crumbs in milk. Add rest of ingredients, lastly folding in the whites of eggs beaten very stiff. Cook in buttered baking dish, in a moderate oven, twenty minutes or until firm. Serve at once. Serves four people. Grace Howe Thomas. WELSH RAREBIT Half a pound of fresh cheese, two eggs, one-quarter saltspoon cayenne, one tablespoon of butter, one tea- spoon of mustard, one-half teaspoon of salt, one cup of cream. Break the cheese in small pieces and put it and the other ingredients in a light saucepan, which put over boiling water (or a chafing dish). Stir until the cheese melts; before serving add one teaspoon of Wor-. cestershire sauce. Spread the mixture on slices of hot, crisp toast or crackers. Serve at once. Mrs. Carroll. 47 48 The Wheel Cook Book WELSH EAREBIT One egg well beaten, one pound American cheese, yellow is best, grated or broken in pieces, six table- spoons of milk, a generous pinch of salt, a good dash of paprika, two teaspoons of Worcestershire sauce. Put in chafing dish over hot water and when cheese melts add other ingredients, stirring all the time. College rarebits vary in proportion to the material on hand. Serve on crackers or toast, or bread, if nothing else is possible. A. 0. C. EGGS POACHED IN CHEESE SAUCE Make white sauce, adding grated cheese. Drop, as for poached eggs, the required number of eggs. Place each egg on toast when done; pour liquid over them and serve. Flavor with salt and paprika. A delicious luncheon or supper dish. Mrs. Elias Day. POACHED EGGS Have ready a perfectly clean frying pan, a quart of boiling water in which a tablespoon of salt has been dissolved and one teaspoon of vinegar added. Break the eggs one by one in a saucer and slip carefully into the water, which should be bubbling, but not violently boiling. Dash with a spoon a little water over each egg to make the top white, as the beauty of a delicately poached egg is to see the yolk through a veil of trans- parent white. Cook until the white is firm, but not leathery, lift out with pancake turner and serve on slices of golden-brown toast. EGGS POACHED IN MILK Instead of water, put the same amount of milk in pan, enough to cover eggs. Season it with salt, pepper, and butter. Drop eggs in carefully and cook as for poached eggs; but watch that they do not stick. Place each egg on a piece of toast. Pour over them the remaining milk and serve. Mrs. Elias Day. Cheese, Eggs and Salads 49 EGGS IN WHITE SAUCE Boil hard and remove shells, six eggs, slice into bak- ing dish, season, cover with white sauce and bake from twenty minutes to thirty minutes in a fairly hot oven. Dust with paprika after it is ready to be served. Mrs. F. D. Yeaton. EGGS WITH TOMATOES Have ready two cups tomato which has been stewed with one small onion, one-half inch bay leaf, one-half teaspoon mixed whole spice, one-half teaspoon salt and strain. Put one rounded tablespoon butter in pan, add tomato, one-half cup crumbled cheese, and when hot drop in four whole eggs. Shake in a little paprika. Lift up as they cook and when whites begin to thicken stir the whole until creamy. Serve on wafers or toast. ^^ EGG SAUTE Have as many eggs as the number to be served. Boil hard, remove shells, and leave whole. Dip in beaten egg and cracker crumbs; fry in deep fat as croquettes. Mrs. Elias Day. BAKED EGGS Butter an egg shirrer. Cover bottom and sides with cracker crumbs. Slip egg in carefully. Cover top of egg with buttered and well-seasoned crumbs. Bake in oven until white is firm and the crumbs brown. EGG CUTLETS Six hard boiled eggs chopped fine, two teaspoons chopped parsley, three teaspoons onion juice. Make a white sauce of one cup milk, three tablespoons flour, one and one-half tablespoons melted butter, salt and pepper to taste. Mix together and shape in balls and fry in deep fat. Mrs. J. P. Black. 50 The Wheel Cook Book EGG OMELET Four eggs, four tablespoons cold water, three tea- spoons bread or cracker crumbs, one-half teaspoon salt, two level tablespoons butter, or one of butter and one of lard. Put butter and lard in omelet pan to heat. Separate eggs, adding water to yolks. Add this to stiffly beaten whites. Turn into omelet pan and sprinkle crumbs evenly on top. When set put in oven to dry; fold and serve with tomato sauce. SPAGHETTI NEAPOLITAN One box Red Cross Spaghetti, one can Campbell's tomato soup, one ten-cent bottle stuffed olives, pimento, one small can mushrooms, one-half pound ordinary cheese grated, two tablespoons olive oil, one onion cut fine. Cook spaghetti in boiling water, slightly salted, until it is tender. Put a layer in a large baking dish, then cover with grated cheese, a few mushrooms, olives, etc. Continue to fill the dish in this way. Be sure to have plenty of cheese on top. At the last put in two tablespoons olive oil, plenty of pepper and salt and pour on Campbell's tomato soup, adding hot water suf- ficient almost to cover the spaghetti and cook slowly, for at least two hours, adding more water if necessary. Leftover chicken gravy or any good soup stock may also be added. This is enough for ten or twelve people. The Italians serve with this eggs saute. (This recipe is in this cook book). Mrs. Elias Day. CREAM CHEESE SALAD Two bars cream cheese, one can sweet red peppers, one-half cup walnut meats, ground coarsely. Work into the cheese the nuts and all the mayonnaise, perhaps a cup, that it will take up and still be firm enough to mold. Stuff the peppers with this and put aside to get cool and firm. Put lettuce on salad plates. When ready to serve, with a very sharp knife slice the peppers as thin or thick as you desire, and serve on lettuce. Cheese, Eggs and Salads 51 ELKHORN CLUB CHEESE SALAD One twenty-five cent jar of cheese, one hard boiled egg, one-quarter of a red pepper, one-quarter of a green pepper, heaping teaspoon of picililli, salt and a dash of paprika; mix well together. Garnish with parsley or lettuce leaves. FRUIT SALAD Three bananas, two oranges, one-half pound white grapes, one head of lettuce, four tablespoons of olive oil, two tablespoons of lemon juice, salt and pepper to taste, white mayonnaise dressing. Peel and remove thread from bananas, cut in slices. Peel oranges and cut in lengthwise slices. Skin grapes (if you prefer), halve them, remove seeds. Marinate each kind of fruit separately. Put fruit on lettuce and dress with may- onnaise. LETTUCE SALAD Add to a French dressing several tablespoons of chop- ped green peppers (sweets), and onions or chives. Cut a head of lettuce in sections as you cut cabbage. Clean well and pour this dressing over. Roquefort cheese crumbled and added to French dressing is delicious. Serve on head lettuce prepared as above. G. R. C. CALCUTTA SALAD Two cream cheeses, cream, one-half cup American cheese, grated, one cup cream, whipped, three-quarters tablespoon gelatine, one tablespoon cold water, one table- spoon hot water, salt, paprika. Soak gelatine in cold water until soft, add boiling water and steep over hot water until gelatine is dissolved. Soften cheese with plain cream. Add American cheese, whipped cream, gelatine, salt and paprika. Turn in a ring mold, chill. Remove from mold, garnish with asparagus and red pepper ring. Serve with French dressing. 52 The Wheel Cook Book ASPARAGUS SALAD Drain well a can of asparagus, also a can of red peppers. Cut peppers in strips and lattice it with asparagus. Serve on lettuce with French dressing. G. R. Chacey. POTATO SALAD For each quart of cold boiled potatoes, boiled or diced, allow one cucumber (sliced), one cup of diced celery and enough mayonnaise to moisten. Blend with a fork, lift- ing but not stirring. BEET AND POTATO SALAD Cut cold boiled potatoes in dice, cook and peel beets and let drain. Then dice and mix lightly with potatoes. Shortly before serving, dress with a thick mayonnaise. TOMATO SALAD FOR WINTER USE. . Quart can of tomatoes, teaspoon salt, tablespoon sugar, butter according to taste, one-half package gela- tine. Cook tomatoes and seasoning thoroughly, add gela- tine previously soaked in one-half cup water. Strain through colander, pour in molds (one-half jelly-glass is about the right size for each individual). Set in cold place. When time to serve, empty each mold on a leaf of lettuce and cover with salad dressing sprinkled with nut meats. Mrs. Gaylord. TOMATO JELLY SALAD One-half can tomatoes, one-half teaspoon salt, one bay leaf, one piece celery, one-fourth cup sugar, four whole peppers, one slice onion. Boil twenty minutes; strain and while still hot add one-half box of gelatine softened in cold water. Serve individual molds or cut in squares and garnish. Jennie W. Westcott. Cheese, Eggs and Salads 53 PINEAPPLE SALAD Good for an emergency because so quickly prepared. For each individual, one slice Hawaiian pineapple, center filled with nut meats, covered with salad dressing. If desired a tiny mountain of whipped cream, topped by a maraschino cherry, placed on each slice, will add to its appearance and richness. Mrs. Gaylord. PERFECTION SALAD. One envelope Knox Gelatine, one-half cup cold water, one-half cup mild vinegar, one pint boiling water, one teaspoon salt, one cup finely shredded cabbage, juice of one lemon, one-half cup sugar, two cups celery cut in small pieces, one-fourth can sweet red peppers finely cut. Soak the gelatine in cold water five minutes ; add vinegar, lemon juice, boiling water, sugar and salt. Strain, and when beginning to set add the remaining ingredients. Turn into a mold and chill. Serve on lettuce leaves with mayonnaise dressing. This will serve from eight to ten people. To serve fifty people abundantly, use four times the recipe. ^ Mrs. C. M. Candy. HEIDELBERG SALAD Wash a fresh lettuce, pull it into small pieces and dry it well. Put it into a salad bowl with some boiled beets, peeled cucumber and celery all cut into strips like matches. Now add some strips of any cold game or fowl that you may have, two anchovies filleted and cut like the vegetables, and a few olives. Sprinkle a little chopped parsley on the top, add some mayonnaise sauce. Put a few strips of gherkins on the top with a hard boiled yolk of egg rubbed through a sieve. KNICKERBOCKER SALAD Head lettuce, oranges cut in lobes, California grapes in halves with Thousand Island Dressing. Mrs. Geo. A. Ross. 54 The Wheel Cook Book WALDORF SALAD One cup sour apples, one cup celery, one tablespoon lemon juice, one-half cup walnut meats broken in pieces. Dice apples and celery, dust with salt and pepper. Mayonnaise may be used in place of lemon juice, enough to moisten. CUCUMBER JELLY Soak two large cucumbers in two cups of water over night, slice the cucumbers. In the morning strain, add three small tablespoons of vinegar, two tablespoons of sugar. Let these come to the boiling point, and pour over one tablespoon of gelatine that has been soaked in a little water (using minute gelatine), add a quarter of a cup of pecan nuts, cut up and stir fre- quently until it begins to solidify. Place in lettuce squares of jelly and cover with a mayonnaise dressing. Mrs. 0. S. Spurling. (Original) Additional Recipes 55 Additional Recipes 56 Fish, Meat, Poultry BAKED FISH. Sprinkle fish with salt and fill with stuffing; sew or skewer edges together. Cut gashes on each side across the fish and put strips of salt pork into them. Grease the baking sheet and place fish on it. Dredge with flour, salt and pepper. Put in pan with pieces of fat pork. Baste every ten minutes. Cook fifteen minutes to the pound and fifteen minutes over. STUFFING FOR FISH. Three cups crumbs, one-half cup butter, one-half tea- spoon salt, pepper, onion juice. Add seasoning and melted butter to crumbs. CRAB MEAT. One can Campbell's tomato soup, one can crab meat, one can button mushrooms. Fry one small onion (minced fine) in butter until it turns yellow, not brown. Add the tomato soup, then the crab meat broken up with a fork. Drain the mushrooms and add and if it is too thin, add a thickening of flour and water, about three tablespoons of flour to one of water. Serve hot on toast from chafing dish, if you wish. Mrs. A. L. Kuehn. SALMON LOAF One two-pound can salmon, four eggs well beaten, four tablespoons melted butter, one cup fine bread crumbs, one-half cup milk. Season with salt, cayenne pepper and minced parsley to taste. Put three bay leaves in bottom of buttered dish and steam an hour. Serve with a sauce made of a can of tomato soup thick- ened with one tablespoon flour. 57 58 The Wheel Cook Book BAKED HALIBUT WITH TOMATO SAUCE. Two pounds halibut, two cups tomatoes, one cup water, one slice onion, three cloves, one-half level table- spoon sugar, three level tablespoons butter, three level tablespoons flour, three-fourths level teaspoon salt, one- eighth level teaspoon pepper. Cook tomatoes, water, onion, cloves and sugar twenty minutes. Melt butter, add flour, and stir into hot mixture. Add salt and pepper, cook ten minutes and strain. Clean fish, put in baking pan, pour around half the sauce, and bake thirty- five minutes, basting often. Remove to hot platter, pour around remaining sauce, and garnish with parsley. Mrs. William Preston. FISH BALLS One cup salt codfish, two heaping cups potatoes, one egg, one-half tablespoon butter, one-eighth teaspoon pepper. Wash fish in cold water, and pick in very small pieces, or cut, using scissors. Wash, pare and soak pota- toes, cutting in pieces of uniform size before measuring. Cook fish and potatoes in boiling water to cover until potatoes are soft. Drain through a strainer, return to kettle in which they were cooked, mash thoroughly (being sure there are no lumps left in potatoes), add butter, egg well beaten and pepper. Beat with a fork two minutes. Add salt if necessary. Take up by spoonfuls, put in fry- ing baskets and fry one minute in deep fat, allowing six balls for each frying ; drain on brown paper. Reheat the fat after each frying. Mrs. William Preston. SALMON TURBAT One can salmon, two tablespoons butter, two table- spoons flour, one pint milk, salt and pepper, two eggs. Pick bones and fat from salmon and shred. Make sauce by melting butter and adding flour and milk, salt and pepper. When cool add eggs slightly beaten. Place layer of fish in buttered dish, then layer of sauce, alter- nating until all is used. Cover with butter crumbs and bake one-half hour. Serves six. Fish, Meat, Poultry 59 SCALLOPED OYSTERS Drain one quart oysters ; put in layers in baking dish, alternating with cracker crumbs and seasoning of salt, pepper and butter. When dish is nearly filled, add strained oyster liquor and sufficient milk to nearly cover the oyster. Cover with cracker crumbs. The amount of cracker crumbs and butter generally depends on your own taste. One dozen crackers will do. Bake one-half hour in moderately hot oven. Stuffings VEAL STUFFING Three cups stale bread crumbs, three onions chopped fine, one teaspoon salt, one-half teaspoon white pepper, two tablespoons chopped parsley, one-half cup melted butter or suet. POULTRY STUFFING One quart stale bread crumbs, salt, pepper and dried th3rQie to season highly, one-half cup melted butter. CHESTNUT STUFFING FOR POULTRY One pint fine bread crumbs, one pint shelled and boiled French chestnuts chopped fine, salt, pepper and chopped parsley to season, one-half cup melted butter. OYSTER STUFFING FOR POULTRY Substitute small raw oysters, picked and washed, for chestnuts in foregoing recipe. STUFFING FOR PORK Three large onions parboiled and chopped, two cups fine bread crumbs, two tablespoons powdered sage, two tablespoons melted butter or pork fat, salt and pepper to taste. 60 The Wheel Cook Book CELERY STUFFING Substitute finely cut celery for chestnuts. STUFFING FOR GEESE AND DUCKS Two chopped onions, two cups mashed potato, one cup bread crumbs, salt, pepper and powdered sage to taste. STUFFING FOR TOMATOES, GREEN PEPPEItS, ETC. One cup dry bread crumbs, one-third teaspoon salt, one-fourth teaspoon pepper, one teaspoon onion juice, one tablespoon chopped parsley, two tablespoons melted butter. Hominy, rice or other cooked cereal may take the place of crumbs. ROASTING MEATS All meats should be raised at least an inch from the bottom of the baking-pan, using a trivet or rack made for the purpose. Rub the joint well with salt and pepper and dredge with as little flour as will insure a dry sur- face. Very lean meat is improved by having thin slices of fat meat, either bacon, pork or its own fat laid over the surface at first until there is sufficient dripping to baste with. Do not add water to the pan until within an hour of taking up ; it is better not to use any, but after the meat has been lifted to the platter, drain off all the grease, add enough thin broth to dissolve the glaze left in the pan, and use this for gravy, either **au jus" or thickened slightly with brown roux. BAKED HASH Prepare like either of the preceding, adding more seasoning, onion, catsup, Worcestershire sauce, etc., and one raw egg. Pack into a well-buttered baking dish and bake till hot through and weU browned. Serve in the dish in which it was baked. Bake in sweet peppers. Fish, Meat, Poultry 61 HASH The best meat for a hash is from a stew or the sides of a la mode beef, though corned beef is excellent and any scraps of cold meat can be used if care be taken to first simmer till tender all tough bits. Mince evenly, but not too fine, allowing about one-quarter fat meat ; add an equal bulk of chopped potatoes, freshly cooked are best, but cold ones will do, if more convenient. Mix well to- gether and season with salt and pepper. Put into a sautoir one cup of stock or beef or veal gravy, adding enough hot water to make one cup for each pint of meat and potato, one teaspoon butter and the meat as soon as the stock boils. Stir only enough to mix well, then let stand on a moderately hot fire till a brown crust has formed on the bottom. Fold over and turn out like an omelet and serve hot. A tepid hash is an abomination. ^ MEAT LOAF (Special Recipe) Chop finely, or force through a meat chopper, cold, cooked veal or beef. Add six crackers (rolled), one tea- spoon salt, four tablespoons milk or cream, two table- spoons lemon juice, one teaspoon pepper and a few drops of onion juice. Pack in a small bread pan, smooth evenly on top, brush with white of egg, and dot top with butter. Bake slowly for forty-five minutes. Baste frequently with melted butter and a little hot water and prick while baking that butter may be absorbed by meat. When cool remove from pan and cut in thin slices for serving. FRICADELLA One pound beef chopped fine, one-half pound veal, one-half pound pork, three eggs, one tablespoon butter, one teaspoon salt, a little pepper, grated rind one-half lemon, a pinch of nutmeg, two tablespoons water, two ounces crackers rolled fine. Mix all together, form into a roll and roast in butter forty-five minutes. Mrs. Parsal. 62 The Wheel Cook Book SWISS STEAK Select about two pounds of round steak, cut about two inches thick, pound about a cup of flour into it on both sides ; brown in some nice bacon fat, then cover with water and simmer an hour, then add four medium onions sliced, and simmer until done. Turn frequently, as it is inclined to stick. Mrs. 0. F. Spurling. BOILED BEEF TONGUE (Special Recipe) Wash clean, put in the pot with water to cover it, a pint of salt, and a small pod of red pepper ; if the water boils away, add more so as to keep the tongue nearly covered until done ; boil until it can be pricked easily with a fork, take out, and, if needed for present use, take off the skin and set away to cool ; if to be kept some days, do not peel until wanted for the table. The same amount of salt will do for three tongues if the pot is large enough to hold them, always remembering to keep enough water in the kettle to cover all of the tongues. Soak the salt tongue over night and in same way, omitting the salt. After peeling, place tongue in saucepan with one cup water, one-half cup vinegar, four tablespoons sugar, and cook until liquor is evaporated. JELLIED VEAL LOAF Four-pound knuckle of veal ; cook until tender, about three hours in very little w^ater; season with salt and pepper ; pick meat off ham in small pieces ; take one cup of juice left from meat and to this add one tablespoon Knox 's gelatine ; have ready seven hard-boiled eggs ; into your molding pan place first layer of meat, alternating with eggs, making three layers of meat and two of eggs, with meat layer on top ; over this pour mixture of juice and gelatine. Let stand over night, slice and serve cold. Mrs. Mershon. Fish, Meat, Poultry 63 BAKED CALF'S LIVER Buy a calf 's liver ; do not slice. Put into small bak- ing dish, cover with strips of bacon and chopped onion; put hot water in pan and roast as any meat, basting con- stantly. Cook about one hour. Make gravy as for any roast. Mrs. Elias Day. STEWED BEEF Take a piece of rump, cut in small pieces and lay for twenty-four hours in vinegar or spiced pickle. Put a tablespoon butter, an onion, one bay leaf, a few pepper corns and one or two whole cloves, and the beef dredged with salt in the stew pan, cover close, put over a good heat and when meat has fried to a nice brown, add one pint of Grerman cooking wine and as much more good soup stock, and stew it till soft. Before serving take out meat, skim off the fat, add a tablespoon of flour mixed smooth with the broth. Strain it through a sieve and pour over th^previously dished meat. BEEFSTEAK PIE One round steak (about two pounds), one teaspoon salt, one-half cup suet, one teaspoon extract of beef, one tablespoon chopped onion, one saltspoon pepper, one- half cup flour, two tablespoons butter, two tablespoons flour, one pint of water and white of one egg. Cut the steak into cubes of one inch. Rub butter and flour to- gether, dissolve the extract of beef in water, add it to the butter and flour and stir until boiling. Throw the meat into a frying pan and shake it over the fire until it is well seared and slightly browned ; add the sauce and seasonings. Chop the suet, add gradually the flour ; add a quarter teaspoon of salt and sufficient ice water to just moisten ; mix quickly and roll into a sheet. Put the beef in the bottom of a baking dish, cover it with the crust and make a hole in the center. Brush the crust with the white of an egg beaten with a little water and bake in a moderate oven one hour. Cold roast beef may be used in precisely the same manner. 64 The Wheel Cook Book SCALLOPED RICE AND LAMB Cut the lamb from yesterday's roast into small dice. Into a cup of this stir a cup of boiled and drained rice. Chop a large green pepper fine, after removing seeds, and add this to the meat and rice mixture. Moisten with leftover gravy and tomatoes or tomato soup and bake in a casserole one-half hour. Mrs. Parsal. MEAT TIMBALES One pint cooked cold meat, chopped fine ; one table- spoon melted butter, one-half cup sweet cream; work well together; whites three eggs, beaten stiff; work lightly into mixture. Fill greased tincups with the meat and dressing, put in pan with hot water and bake twenty minutes. Turn out on hot dish and serve. Kindness op D. B. SWEETBREADS A sweetbread is the thymus gland of lamb or calf, but in cookery, veal sweetbreads only are considered. Pancreas, or stomach sweetbread, is sold in some sections of the country, but not in our markets. Sweetbreads are a reputed table delicacy, and a valuable addition to the diet of a convalescent. A sweetbread consists of two parts, connected by tubing and membrane. The round, compact part is called heart sweetbread, the other part is throat sweet- bread. The heart sweetbread is more desirable and should be purchased if sweetbreads are found in the market separated. Sweetbreads spoil quickly. They must be removed from paper as soon as they come from the market; plunged in cold water, allowed to stand one hour, drained and put to cook in acidulated, boiling, salted water. Cook slowly for twenty minutes. Drain again, plunge in cold water, that they will keep white and firm. Sweetbreads are always parboiled in this way for subsequent cooking. Fish, Meat, Poultry 65 SWEETBREAD IN PEPPERS Parboil sweetbread, cool and cut in small pieces. There should be one cupful ; melt two tablespoons but- ter, add two tablespoons flour, and pour on gradually one-half cup chicken stock; then add two tablespoons cream and one-third cup mushroom caps broken in small pieces. Season with salt and paprika. Cut a slice from the end of six peppers, remove seeds and par- boil peppers. Cool, fill, cover with buttered crumbs and bake until crumbs are brown. Serve with mush- room sauce. SWEETBREAD CUTLETS WITH ASPARAGUS Parboil a sweetbread and cut in one-half inch cubes or separate in small pieces. Reheat in a cup of white sauce. Creamed sweetbreads may be served on toast or used to -fill patty cases. Parboil a sweetbread split and cut in pieces shaped like small cutlets or cut in circular pieces. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs and saute in butter. Arrange in a circle around asparagus tips. FILLET OF BEEF LARDED About four pounds of the inside fillet of the sirloin, one onion, a small bunch of parsley, salt and pepper to taste. Lard the beef and put it into a pan with sufficient vinegar to cover it. Add a sliced onion, parsley and seasoning to taste, and let it remain in this pickle for twelve hours. Roast in a hot oven for an hour and a half; baste often. When done remove to a hot platter and glaze. Pour the drippings from the baking pan, set the pan on the stove, put half a pint of boiling water into it, let boil up, season and thicken with browned flour. Add any flavoring you may choose (mushrooms are especially nice) and send to the table in a gravy tureen. 66 The Wheel Cook Book MODIFIED CHOP SUEY Three pounds of beef, four or five slices of bacon, one-half cup of rice (uncooked), one small onion, salt, pepper, paprika and celery. Cut the meat into small pieces and brown in a hot pan. Place a layer of meat, then celery, then rice, also bacon, all cut small; con- tinue until all are used, then add one onion (whole), and cover with water. Cook in a casserole slowly about three hours, covering with more water occasionally. Note : Two or three tablespoons of tomato chutney may be added if desired. HOT TAMALES Boil a fowl until tender, salt while boiling; chop very fine, season with plenty cayenne pepper, a little garlic; have ready a thick paste made of one cupful cornmeal mixed with a little boiling water. Shape meat into rolls size of little finger and encase each in the cornmeal paste. Take the inner husks of Indian corn, cut off ends, leaving husks about six inches long, wash them in boiling water. Wrap each tamale in a corn husk, put three Mexican peppers into liquor in which chicken was boiled, cook tamales in this for fifteen minutes. Veal may be substituted for chicken. TO ROAST POULTRY Rub all over with soft butter and sprinkle with salt and pepper. Place on rack in roasting pan and put in very hot oven. Make basting mixture with one-half cup each of butter or chicken-fat and water; keep hot and baste every ten or fifteen minutes. Roast three hours for eight-pound turkey, one to one and one-half hours for fowls. Keep oven very hot. If fowl is very large and heavy, cover breast and legs with several thicknesses paper to keep from burning. Fish, Meat, Poultry 67 FRIED CHICKEN Two-pound spring chicken. Cut into pieces. Mix one cup flour, one tablespoon salt, one-quarter tea- spoon pepper. Roll pieces of chicken in flour, melt two tablespoons butter in frying pan. Put pieces of chicken in and fry on both sides quickly a nice brown. Pour over chicken one to two cups boiling hot water, cover with tight pan, turn gas low and let chicken sinuner twenty-five to thirty minutes. Serves four persons. CHICKEN TIMBALES Mix thoroughly one pint chopped chicken, one cup- ful stale bread crumbs, one-half teaspoon celery salt, one saltspoon pepper, one-half teaspoon salt, and mois- ten with one cup of milk or stock and two beaten eggs. Mixed herbs, cayenne, parsley, onion and lemon juice also can be used for seasoning. Pack in small molds, well buttere SALSIFY OR OYSTER PLANT Boiled — Wash, scrape and throw into cold water. Cut into inch pieces and boil rapidly uncovered in a granite stew pan. A little vinegar will help to keep it white. Drain them well and serve with plenty of butter and lemon juice, salt and pepper to taste, or dressed with cream or Bechamel sauce. Fried — Cut cold boiled salsify into convenient lengths, coat each with fritter batter No. 2, and fry in deep fat until well crisped. SARMAS Prepare equal measure of finely minced meat, lamb or veal, and washed rice. Season to taste with salt, pep- per, onion and cayenne. Scald grape leaves till they are well wilted. In each leaf roll a little of the meat and rice, making small oval balls, stew in just enough water to keep them from browning. Blanched lettuce or cab- bage leaves will do ; in this case add a few drops lemon juice to the meat. SPINACH Pick over carefully while dry, throw a few plants at a time into a large pan of cold water, wash well on both sides to dislodge insects, and pass to another pan. They should have at least three separate waters. Put the spinach into a large kettle without water, set it on the stove where it will cook slowly till the juice is drawn, then boil till tender, drain and chop fine. For half a peck of spinach add one ounce butter, one-half teaspoon salt. Reheat and serve on buttered toast. PLANTATION SWEET POTATO Cut cold cooked sweet potatoes in rather thick slices. Put them in a deep dish with pepper, salt and butter, pour on a little milk, enough to barely show between the pieces, and bake in a moderate oven one hour. Vegetables 133 YAMS Are treated and served like sweet potatoes. . SUGAR POTATO OR CANDIED YAMS Parboil, peel and cut in quarter inch slices. Put the slices into a heavy syrup made in the proportion of one cup white sugar to one-quarter cup water, and one tea- spoon butter. Simmer gently for an hour, then let the syrup boil away till it is almost dry. Serve with meats. RICE, STEAMED Pour two cups of boiling water on one cup well washed rice, and one level teaspoon of salt. Cook in double boiler thirty minutes, or till soft. If too dry at the end of twenty minutes add a little more boiling water. ,, ^ RICE, BOILED Have ready four quarts of boiling salted water. Throw in one cup rice and let boil fast, uncovered, until the kernels open. Drain in a colander, cover with cloth, keep warm twenty minutes, shake up light three times. CURRIED RICE Mix one teaspoon curry powder with one cup gravy or white sauce and pour over rice boiled as above. Good with veal or mutton in any style. ESCALLOPED PARSNIPS To one pint of boiled and mashed parsnips add one tablespoon of butter, a teaspoon of salt, a dash of pepper, and two tablespoons of milk. Mix the ingredients ; turn into a buttered dish ; cover with bread crumbs, dot with butter, and brown in the oven. 134 The Wheel Cook Book ESCALLOPED PARSNIPS (Mrs. Rorer) Four good sized parsnips, one-half a cup of bread crumbs, one tablespoon of flour, one-half a pint of milk, one tablespoon of butter, one-half a teaspoon of salt, one saltspoon of pepper, two tablespoons of chopped onions. Scrape and boil the parsnips; when tender, cut them into blocks. Make a cream sauce from the butter, flour, and milk; add the salt and pepper. Put a layer of the cream sauce in the bottom of the baking dish, then a layer of parsnips, a sprinkling of onions, and so con- tinue until the dish is full, having the last layer sauce. Dust with fine bread crumbs. PARSNIP SPHERES Boil the parsnips till tender ; drain and mash, or put through a colander. Season well with butter, salt and pepper. Flour the hands and form the parsnips into spheres. Roll in flour and fry in dripping in a frying pan until a nice brown on both sides. If preferred, a well beaten egg and one tablespoon of flour may be added with the butter, salt, and pepper. Good with roast beef. CORN AND RICE CAKES Mix two cups corn meal, one tablespoon flour, one teaspoon salt, three teaspoons baking powder and one cup boiled rice, add two cups milk slowly, then add three well beaten eggs and two tablespoons melted but- ter. Beat all thoroughly and bake in greased muffin pans for twenty minutes. FRIED EGG PLANT Peel and cut into slices about one-third inch thick. Salt a little, dip in egg and cracker crumbs, and fry in fat enough to cover. When a silver fork goes through easily, the egg plant is done. Try the edges especially. Serve with creamed potatoes and apple sauce. A good substitute for meat. Mrs. Elias Day. Additional Recipes 135 136 The Wheel Cook Book Additional Recipes 137 138 The Wheel Cook Booh Recipes for Feeding a Large Number FRUIT PUNCH Four dozen lemons, one dozen oranges, one grated pineapple (one large can), four pounds sugar. Boil sugar in two quarts of water (early, to let cool). Put cloves in one orange and slice. Add strawberries or cherries, about eighty or ninety. Add seven or eight quarts of water and large piece of ice. A good way is to add a portion of juice and water to punch bowl as needed, for the fruit juice will keep until another day or longer. This will make punch for about ninety people. Mrs. W. V. Carroll. HOT CHOCOLATE FOR FIFTY PERSONS Ten squares of bitter chocolate, seventeen tablespoons of sugar, four quarts sweet milk, heated to boiling; five teaspoons of corn starch, dissolved in a little cold milk. Shave the chocolate fine and dissolve it in seven table- spoons of boiling water. Add five cups of boiling water, the sugar, and cornstarch dissolved in milk. Boil five minutes. Then add the milk and remove from fire. Mrs. a. F. Robinson. FOR ONE HUNDRED AND FIFTY PERSONS Three hundred and fifty rolls, two boiled hams or one large ham, and ten pounds of cold pressed corn beef. For sandwiches, use thirty loaves of baker's bread and one large ham, five pounds of butter, four pounds of coffee, eight quarts of cream, three pounds of sugar, six quarts of pickles, twelve cakes. 139 140 The Wheel Cook Book TOMATO JELLY SALAD Use Perfection salad recipe, substituting for **one pint of boiling water," one pint of boiling tomato juice. The chopped celery is very nice in this. Make four times the recipe for Perfection Salad to serve sixty people. CREAMED CHICKEN IN PATTIES For Sixty People Twelve pounds of chickens, after they are drawn and trimmed. This will call for about fifteen and three- fourths pounds. Cook in salt water slowly till well done — several hours. Save the juice for the sauce. Shred the chicken or cut fine. To about one gallon of liquor add one quart of milk. Thicken, add chicken and season if necessary. If you wish peas, add two cans, well drained. Serve in patties or on toast. CHIPPED BEEF A LA CREOLE This will serve seventy-five people. Three pounds of chipped beef ground, three cans of tomatoes, one-half pound of cheese grated, eight green peppers chopped fine, two dozen eggs well beaten. Put all ingredients except eggs in large boiler over fire and let come to boil, then add beaten eggs and thicken with flour and water if not stiff after adding eggs. Serve on golden flake biscuit crackers or toast. Mrs. C. a. Goodspeed, CREAMED OYSTERS FOR FIFTY PEOPLE To be served in patty shells or timbales. One gallon oysters, two and one-half quarts milk, one pound butter, three cups flour, salt and pepper to taste. Melt the butter and stir in the flour to a smooth paste. Add the milk slowly and cook over a moderate flre until thor- oughly done and thicken. Let the oysters come to a good boil, skim out and add to the cream sauce. The oyster juice may be strained and enough added to make the sauce the desired consistency. Mrs. Frank Ballard. Recipes for Feeding a Large Number 141 SERVES SIXTY PEOPLE Three pounds veal, three chickens (sixteen pounds), four pounds rice, one large can pimento peppers. Boil veal and chickens until meat comes off bone. Pick and cut fine, season to taste. Boil rice in four times quantity of water one-half hour ; salt water, place layer of rice in pan, pour over thickened chicken gravy, add layer of chicken with pimentos cut fine. Pour over this cream dressing made with some of the chicken gravy added. Add rice as before. PRESSED LAMB One leg lamb, seven to eight pounds; ten eggs, boil hard, chop and season to taste; one heaping tablespoon celery seed, small pinch Cayenne pepper, one-half bunch of parsley chopped very fine, two heaping tablespoons gelatine dissolved in a cup of cold water. Boil meat slowly until very tender and season with salt while cooking. Run through coarse grinder and put in above ingredients. Strain and heat liquid left from cooking bones and meat, then pour in the gelatine. Put liquid over seasoned meat ; then mix well and press. This will serve forty. Mrs. J. D. McDowell. JELLIED VEAL LOAF Ten pounds from shoulder, one shank bone. Cover with cold water and cook until tender. Take from liquor and pick meat from bone, chop or grind fine. Strain liquor, add two cups of fine dried bread crumbs, two tea- spoons of salt, one teaspoon black pepper, two teaspoons celery seed. Add meat and cook all together until thick and pack in a loaf. Will be ready to slice when cold. Will serve fifty people. Mrs. Geo. A. Ross. POTATOES One peck of potatoes will serve twenty people. 142 The Wheel Cook Book RICE AND TOMATOES FOR FORTY Boil two pounds of rice. When almost done, add three quart can of tomatoes, one-fourth pound of butter, and six green peppers chopped fine. Mix together and put in the oven. Bake for at least three-fourths of an hour. This is a Southern dish and may be varied by- adding chopped ham and chopped onions fried yellow in butter. Some spread grated cheese on top or sprinkle green cheese on it at serving, or merely bake the cheese in it. Additional Recipes 143 144 The Wheel Cook Book Additional Recipes 145 146 The Wheel Cook Book Miscellaneous ICE TEA This serves ten or twelve people. Make six cups of strong tea. Pour over crushed mint leaves. Let it stand until well brewed. Strain, sweeten slightly, and set away to cool. Have ready ice, sprays of mint, two lemons, and ginger ale. When ready to serve, squeeze lemon into tea, cut the sprays of mint into glasses; and, at the last minute, pour in the ginger ale. Serve at once. Use ginger ale in place of water to weaken the tea. Mrs. Elias Day. EXCELLENT PEPPER SANDWICHES One-half pound well cooked cold boiled ham, two hard boiled eggs, one green pepper (remove seeds), chop together in a bowl. Add mayonnaise dressing and spread between thin sheets of bread. Delicious. This makes thirty sandwiches. Mrs. W. H. Pearce. To the above may be added so one-half will be dif- ferent, chopped green cucumbers and a little onion. GRATED CHEESE SANDWICH Raisins and MarshmaUows Also Used With Rye Bread. Rye bread seems to call for a cheese as a filler, and if one will grate the cheese instead of slicing it, it will be found to work very much better. Cottage cheese with chopped parsley, water cress, chopped sweet pepper or a tiny bit of chopped onion makes delicious rye bread sandwiches. Both Swiss and American cheese with a little mustard are also fine as fillers for rye bread sandwiches. A sweet sandwich made with rye bread is delicious with a filling of raisins and marshmallows. Don't forget that these sandwiches must be made with the same care as the white ones. Bread must be forty- eight hours old, cut thin, and spread, delicately with but- . ter and all crusts removed. Creamed cheese and cur- rant jelly mixed makes a nice filling, particularly if put between salted wafers. 147 148 The Wheel Cook Book FILLINGS FOR SANDWICHES Baked beans mixed with horseradish, catsup or may- onnaise. Celery and almonds (chopped) and chopped pimento dressing. Minced chicken with a little minced olive, onion and green pepper dressing. Chicken, fried bacon, celery, a little bit of green pep- per, dressing. Cheese and chili sauce. Cheese and marmalade (orange) and pecans. Cream cheese, one teaspoon mustard, Worcestershire, catsup, paprika. SANDWICH FILLING Six hard boiled eggs, six sweet pickles, one onion, one apple, three tablespoons prepared mustard, pepper and salt, one cup butter. Mix butter and egg yolks together, grind apple, onion, pickle and whites of eggs. Mix all together. This makes nearly one quart. Mrs. W. T. Hughes. SAVORY WAFERS Pound together in a mortar two tablespoons butter, quarter pound Roquefort cheese, quarter teaspoon salt, quarter teaspoon paprika and sufficient Tarragon vine- gar to mix all to a paste. Spread this on long, unsalted finger wafers. TO PEEL TOMATOES Rub a ripe tomato quickly with the blade of a knife and then peel. Skin will come off as easily as if plunged in boiling water and the tomato will not be mealy or soft. Miscellaneous 149 RULES FOR TESTING FAT FOR FRYING 1. When the fat begins to smoke, drop in an inch cube of bread, from soft part of loaf, and if in forty- seconds it is golden brown, the fat is then of right tem- perature for frying any cooked mixture. 2. Use same test for uncooked mixtures, allowing one minute for bread to brown. Many kinds of food may be fried in the same fat; new fat should be used for batter and dough mixtures, after these fish, meat, and croquettes. Fat should be frequently clarified. To Clarify Fat — Melt fat, add raw potato cut in quarter inch slices, and allow fat to heat gradually; when fat ceases to bubble and potatoes are well browned, strain through double cheese cloth placed over wire strainer, into ^ pan. The potato absorbs any odors or gases and collects to itself some of the sediment, remain- der settling to bottom of kettle. Mrs. Preston. CLEANING MATERIAL Four ounces strong aqua ammonia, one ounce sweet spirits of nitre, one ounce sulphuric ether, one ounce glycerine, one ounce pale castile soap. Dissolve the soap in two quarts water; when cool, add the other ingred- ients. Ready for use when used for cleaning clothes. Mrs. a. L. Kuehn. FLOOR POLISH Equal parts of boiled linseed oil, turpentine and vinegar, make a good polish for varnished floors. Mrs. Long. Take crude oil and thin with one-third the amount of benzine. Put on flannelette or similar rag and use on floor or furniture. v)" 150 The Wheel Cook Book GOLD MEDAL POLISH Twelve pounds Spanish whiting, one-half pound English or light brown eastile soap, three ounces aqua ammonia, two ounces olive oil, one ounce sassafras oil, one pint soft warm water. Shave soap fine and dissolve in part of water all night. In the morning add both of oils and thin with ammonia. ^lix well with the hands, put in one-half of the whiting which has been sifted through a flour sieve. Mix thoroughly with the hands and add the rest of the whiting gradually and water very sparingly, until all the whiting has been worked in, make like bread dough and knead on a board. Make in cakes and place on a clean board to dry. G. R. C. Additional Recipes 151 152 The Wheel Cook Book Additional Recipes 153 154 The Wheel Cook Book Additional Recipes 155 G et it from RAM ct it right T HIS book contains a number of excellent recipes and formulas that arc Absolutely Worthless unless you use pure, fresh, clean spices Thanks to the strict regulations of the "Pure Food Law,** the spices now in the market are practically pure. But this docs not at all signify that they are good spices. For example: Cinnamon bark can be harvested from old trees with woody, fibrous bark, containing very little of the aromatic principle; but it should be collected from young sprigs on four- year-old trees. Both are pure, but only the latter will give the right flavor. And this is true of almost every kind of spice. Get your spices from me. I know how to buy the right kind, and I keep them properly. Buy small quantities, and don't get the kind in paper boxes that dealers carry on their shelves sometimes for 6 months or more. Let me supply you with spices of all kinds. You will quickly observe a difference. Wm. J. B. Gram Lake Street at Ridgeland Avenue, Oak Park Telephone: Oak Park 950