All- Atneric 
 
 Cook Bo 
 
 
 Featuring the Favorite 
 Dishes of Famous Americans
 
 UNIVERSITY OF 
 
 ILLINOIS LIBRARY 
 
 AT URBAttA CHAMPAIGN 
 
 OAK STREET 
 
 LIBRARY F/CILITY 
 
 Corner Book Shop 
 
 102 Fourth Ave. 
 New York 3, N. Y.
 
 25<fe
 
 The 
 All- American 
 
 COOK BOOK 
 
 Being a Collection Chiefly of 
 Recipes of the Favorite Dishes 
 of Famous Americans. 
 
 Compiled by 
 GERTRUDE FRELOVE BREBNER 
 
 The proceeds from the sale of this book are to be devoted 
 to the relief of disabled, needy and unemployed ex-service men 
 and their dependent families. 
 
 As far as practicable, all work of preparing and selling 
 the book is being done through the employment of ex-service 
 men. 
 
 Copies may be purchased at any book store or direct from 
 the publishers at the price of $1.50 per copy, delivered to any 
 address in the United States. 
 
 1922 
 
 JUDY PUBLISHING COMPANY 
 
 Chicago
 
 Copyright, 1922 
 By Judy Publishing Company
 
 
 DEDICATION 
 This volume is dedicated to the American 
 principles of democracy and progress ; to the ex- 
 service men who fought for these principles in 
 the World War; to those of their number who 
 gave their lives; and to those also of their num- 
 ber, wounded, disabled and needy, now in our 
 midst.
 
 The publication of this book has 
 been made possible through the 
 generous aid of 
 MR. W. J. KLINGENBERG 
 
 President of 
 
 Sheridan Trust & Savings Bank 
 
 Chicago
 
 The ALL-AMERICAN 
 COOK BOOK 
 
 TABLE OF CONTENTS 
 
 Chapter Page 
 
 I. Griddle Cakes 9 
 
 II. Breads 15 
 
 III. Biscuits 21 
 
 IV. Sea Foods 27 
 
 V. Canapes 33 
 
 VI. Soups 35 
 
 VII. Meats . 42 
 
 VIII. Salads 59 
 
 IX. Salad Dressings . . . 69 
 
 X. Vegetables 73 
 
 XI. Miscellaneous 83 
 
 XII. Puddings 95 
 
 XIII. Pies 107 
 
 XIV. Cakes 115 
 
 XV. Cookies 137 
 
 XVI. Frozen Desserts and Beverages 143 
 
 XVII. Jams and Pickles 147 
 
 XVIII. Confectionery 153 
 
 XIX. Spoon Breads 161 
 
 Helpful Hints 171
 
 GREETINGS 
 
 EMBASSY OF THE UNITED STATES OF AMERICA 
 
 Rome, January 20, 1922. 
 
 Dear Mrs. Brebner: 
 
 From over the sea I send to you and to the 
 readers of your proposed book, my hearty greet- 
 ings. 
 
 Sincerely yours, 
 
 RICHARD WASHBURN CHILD.
 
 FOREWORD 
 
 The object of the "All- American Cook Book" is to assist, 
 through its sale, the wounded, the unemployed and needy- 
 ex-service men, especially those with dependent families. 
 
 All profits accruing to the publishers from the sale of this 
 book will be under the careful supervision of a committee of 
 prominent citizens of Chicago, and receipts and expenditures 
 subject to audit. This money will be given from time to time 
 to the needy and dependent families of ex-service men, which 
 are brought to the attention of the committee by the American 
 Legion Association of Cook County, Illinois. 
 
 It is intended particularly to relieve suffering and distress 
 in a class of cases somewhat overlooked, namely, the destitute 
 families of ex-service men who are in hospitals, but who have 
 not yet received compensation from the Government. 
 
 It is sincerely hoped that every American Legion Post, 
 wherever located, will sell this book to carry out in its par- 
 ticular locality the object mentioned, and to this end a special 
 price will be named to the Post upon application to the pub- 
 lishers. Profits secured by a Post from such sales are to be 
 distributed to dependent families in its locality, according to 
 the best judgment of the Post. 
 
 Only through the courtesy of the wives, mothers, daugh- 
 ters, sisters and friends of the men whose names appear within 
 this book have I been able to compile it, for so great was 
 the response that I am encouraged to compile an annual 
 edition. From every country in the world I have received 
 recipes from famous Americans who wished to assist me in 
 this undertaking. The letters and excerpts are placed in the 
 book to show the spirit of co-operation and the personal inter- 
 est of the donors. The message from General Diaz is one 
 intended by him to be sent to the wounded boys in the U. S. P. 
 Hospitals throughout the United States, to be placed in the All- 
 Am eri can Cook Book. 
 
 The All-American Cook Book has taken one year to 
 compile. There were twenty-five hundred letters written in 
 order to receive these recipes. Needless to say, it was only 
 a labor of love, inspired by the beautiful messages and thoughts
 
 of the friends who have made this book possible. 
 
 This book has been realized financially through the kind- 
 ness of Mr. W. J. Klingenberg, president of the Sheridan 
 Trust and Savings Bank of Chicago. I am deeply indebted 
 to him, for, through his doing so, we hope to be able to relieve 
 many cases of suffering and destitution throughout the United 
 States. Also to Mr. James L. Crowder and Mrs. William G. 
 Zetsche I owe a great deal of thanks as interested friends and 
 advisers. 
 
 May the American people enjoy reading the All-American 
 Cook Book as much as I have enjoyed compiling it. 
 
 GERTRUDE FRELOVE BREBNER. 
 
 Chicago, June 7, 1922. 
 
 r
 
 CHAPTER I. 
 
 GRIDDLE CAKES 
 
 Economy makes happy homes and sound nations. Instill 
 it deep. — George Washington. 
 
 WARREN G. HARDING 
 President of the United States 
 
 (Through courtesy of Mrs. Harding) 
 
 Waffles 
 
 Two eggs, 2 tablespoons of sugar, 2 tablespoons of butter, 
 1 teaspoon of salt, 1 pt. of milk, flour to make a thin batter, 
 and 2 heaping teaspoons of baking powder. Beat eggs (yolks), 
 add sugar and salt, melt butter, add milk and flour, add milk 
 and flour last ; just before ready to bake add beaten whites of 
 eggs and baking powder. Bake on hot waffle iron. 
 
 THE WHITE HOUSE 
 
 Washington 
 
 May 19, 1921. 
 
 My dear Mrs. Brebner : 
 
 Mrs. Harding is very glad to comply with 
 your request of May seventeenth, and is there- 
 fore enclosing her recipe for "Wa^es," with her 
 best wishes for the success of the good cause you 
 represent. 
 
 C. MALTEN, 
 
 Secretary.
 
 10 THE ALL-AMERICAN COOK BOOK 
 
 GOVERNOR T. C. McRAE, State of Arkansas 
 
 Waffles 
 
 Four eggs, beaten light ; 1 qt. of buttermilk, 1 qt. of flour, 
 2 handsful of corn meal, 2 level teaspoons of soda, 4 table- 
 spoons of melted lard, and salt to taste. Bake on hot waffle 
 iron. 
 
 CAPT. RALPH EARLE 
 
 Former Chief of the Bureau of Ordnance, U. S. Navy, now at 
 
 anchor Guantanamo Bay, Cuba, U. S. Atlantic Fleet, 
 
 U. S. S. Florida, Flagship. 
 
 (Through courtesy of Capt. Earle's chef, "W. H. Johnston) 
 
 Raised Waffles 
 
 One and % cups of milk, 1 teaspoon of salt, 1 tablespoon of 
 butter, 14 yeast cake, % cup of luke warm water, 2 cups of 
 flour, yolks of 2 eggs and whites of 2 eggs. Scald milk, add 
 salt, and yeast cake in lukewarm water, add flour, beat thor- 
 oughly, let rise over night ; in the morning add yolks to mixture 
 and beat well; add whites beaten stiff and bake same as other 
 waffles. If whole yeast cake is used, will be ready in 1 hour. 
 
 REAR ADMIRAL J. A. HOOGEWERF 
 
 Commandant U. S. Navy Yard, Puget Sound, Washington 
 
 Waffles 
 
 One pt. of flour, sifted 3 times, 1 qt. of milk, 1 egg, 1 table- 
 spoon of melted butter, % teaspoon of salt ; add flour to make 
 a thin batter. Bake on hot iron and serve with syrup. 
 
 M. E. MOORHEAD 
 
 American Consul to Stuttgart, Germany 
 
 Flannel Cakes 
 
 Editor's Note: This recipt was prepared by Mrs. Moor- 
 head and taken from a cook book she wrote for the benefit of 
 the Red Cross while located in British India.
 
 THE ALL-AMERICAN COOK BOOK 11 
 
 Beat 2 eggs into a bowl and add a teaspoon of salt, a table- 
 spoon of sugar and l 1 ^ pts. of milk with 1 teaspoon of cream 
 of tartar and % teaspoon of soda dissolved in it ; add flour to 
 make a thin batter. Bake on greased griddle or frying pan; 
 spread with butter and send to table hot. Half of this quan- 
 tity is enough for 3 or 4 persons. 
 
 BRIG. GENERAL D. E. AULTMAN 
 Camp Knox, Ky., U. S. Army 
 
 Health Griddle Cakes 
 
 One cup of whole-wheat flour, y 2 cup of rye meal, ^ cup 
 of bran, about 1^4 cups of milk, 2 tablespoons of ground flax- 
 seed, 1 teaspoon of salt, 3 eggs and 2 teaspoons of baking 
 powder. Separate the eggs, beat yolks, add milk, salt and all 
 the ingredients except the baking powder. Beat and let the 
 batter rest an hour, then beat in baking powder, add whites 
 of eggs and bake on hot griddle. Serve with maple syrup or 
 honey. 
 
 CHARLES C. McCHORD 
 
 Chairman, Interstate Commerce Commission, Washington, D. C. 
 
 Potato Pancakes 
 
 Five large, raw potatoes, 2 onions, 1 tablespoon of salt, and 
 4 eggs beaten to a froth. Grate onions and potatoes on very 
 coarse grater; add eggs and beat for 5 minutes. Do not add 
 milk or flour. 
 
 W. H. SHOLES 
 
 American Consul, Gothenburg, Sweden 
 Dixie Rice Batter Cakes 
 Take 1 cup of washed rice, 1 pt. of water, place in a sauce 
 pan and boil with lid on until quite dry ; put into pan and mix 
 in 1 cup of fresh milk, 6 ozs. of flour with 1 teaspoon of baking 
 powder mixed with it, the well beaten yolks of 5 eggs, pinch 
 of salt, and % cup of best molasses. "Work the paste well; 
 form into cakes, put on hot griddle and bake until done. Serve 
 hot with butter and syrup.
 
 12 THE ALL-AMERICAN COOK BOOK 
 
 HANFORD McNIDER 
 National Commander of the American Legion 
 
 (Elected national commander of the American Legion at 
 the Kansas City convention on November 2, 1921. Under his 
 guidance the millions of devoted Americans who offered their 
 lives for their country in the world war will continue, in the 
 days of peace, to serve their country as citizens of highest 
 ideals.) 
 
 THE AMERICAN LEGION 
 National Headquarters, Meridian Life Building 
 Indianapolis, Ind. 
 
 Office of the National Commander 
 
 November 23, 1921. 
 
 My Dear Mrs. Brebner: 
 
 Thank you very much for your letter of No- 
 vember 21st. 
 
 I certainly agree with you about our unem- 
 ployed ex-service men and we want to do every- 
 thing we can to see that they get properly taken 
 care of. 
 
 I only wish I had some recipe for your cook 
 book, but I am just a bald-headed old bachelor 
 and what I know about cooking I am sure would 
 not help very much. I assure you I am with 
 you in spirit in the good work you are doing. 
 
 Very truly yours, 
 
 HANFORD MacNIDER, 
 National Commander. 
 
 (Editor's Note — I selected "buckwheat griddlecakes" and 
 trust that Mr. MacNider and other "bald-headed old bach- 
 elors" like the dish.) 
 
 Buckwheat Griddle Cakes 
 
 Two cups of buckwheat flour, y 2 cup of corn meal, or if 
 wished, white flour, 1 teaspoon of salt, % cup of molasses, ^> 
 yeast cake, % cup of lukewarm water and teaspoon of soda. 
 Mix buckwheat, corn meal and salt ; add dissolved yeast cake, 
 molasses and water; beat well. Let rise over night. In the 
 morning beat, add soda, beat again and fry.
 
 THE ALL-AMERICAN COOK BOOK 13 
 
 H. L. WASHINGTON 
 
 American Consul to Liverpool, England 
 
 "May I also enclose a small cheque which I most heartily 
 wish it were possible to make many times larger, and further 
 extend, on behalf of my wife and myself, every wish for the 
 best success of your fine enterprise. 
 
 Faithfully yours, 
 
 H. L. WASHINGTON." 
 
 Waffles 
 
 One pt. of sour milk, 2 tablespoons of sugar, flour to make 
 a medium thick batter, stir well and set over night; in the 
 morning add 2 well beaten eggs, 1 tablespoon of melted lard 
 and 1 teaspoon of baking powder and a pinch of salt. Bake 
 on hot waffle iron. 
 
 REAR ADMIRAL R. M. KENNEDY 
 
 Naval Retiring Board, U. S. Navy, Washington, D. C. 
 
 Fruit Griddle Cakes 
 
 Make a thin batter of 2 cups of fruit (raspberries or straw- 
 berries), 1 egg, 1 teaspoon of baking powder, 1 or 2 cups of 
 milk, flour to make a medium thick batter, and 1 cup of sugar. 
 Fry like pancakes.
 
 14 THE ALL-AMERICAN COOK BOOK 
 
 STATE OF MAINE 
 OFFICE OF THE GOVERNOR 
 
 Augusta 
 
 October 25, 1921. 
 
 My Dear Mrs. Brebner: 
 
 Your letter of October twentieth addressed 
 to "Governor and Mrs. Parkhurst" was received 
 at this office. Governor Parkhurst died on Jan- 
 uary 31st, last, and was succeeded by the Hon- 
 orable Percival P. Baxter of Portland. As Gov- 
 ernor Baxter is unmarried I am referring your let- 
 ter to Miss Susan Ballou, who is the Governor's 
 Housekeeper, and will be glad to send you a 
 recipe from the Executive Mansion that the State 
 of Maine may be represented. 
 Sincerely, 
 
 GERTRUDE H. PLAISTAD, 
 
 Assistant Secretary to the Governor. 
 
 (Editor's Note — Forty-five governors are represented in 
 THE ALL-AMERICAN COOK BOOK. The following letter 
 asks representation for the Pine Tree State.)
 
 • ,; " ' CHAPTER II. 
 
 BREADS 
 
 If you can't get cream you might as well learn to love 
 your sasser of skim milk. — J. C. Lincoln. 
 
 HONORABLE THOMAS R. MARSHALL 
 
 £ v Former Vice-President of the United States 
 
 "You can furnish a recipe for me, only remember — don't 
 make it too rich for a poor Hoosier. 
 
 "That you know I approve of you and your work, I en- 
 close my check with this to buy as many books as it will, when 
 issued, and give with your compliments to some poor soldiers' 
 wives." Excerpt from letter, February 3, 1922. The Editor 
 selected the following recipe, in accordance with the request: 
 
 Hoosier Salt Rising Bread 
 
 In a deep vessel make a sponge by mixing 3 cups of 
 warm water or new milk, 1 teaspoon of salt and soda and 
 enough flour (about 2 tablespoons) to make a batter, cover 
 closely and set in a pot of warm water in a warm place. After 
 6 hours (or less), add 1 qt. of flour and enough boiling water 
 or scalded milk (or half and half) to make a smooth elastic 
 dough, working it about % hour. Form loaves, put into but- 
 tered baking pans, filling them half full, let rise until the pans 
 are nearly full, and then bake in moderate oven from 30 to 40 
 minutes, according to the size of the loaves. To keep, wrap 
 in cloth or place in stone jars. As milk bread doesn't keep 
 well in hot weather, a teaspoon of butter or lard may be sub- 
 stituted for the milk. This bread may be eaten as soon as 
 baked.
 
 16 THE ALL-AMERICAN COOK BOOK 
 
 U. S. SENATOR J. £. RANSDELL, the State of Louisiana 
 
 Through courtesy of Mrs. Borah of New Orleans 
 
 French Loaves 
 
 Make a sponge of 1 cup of compressed yeast and 1 table- 
 spoon of sugar dissolved in % cup of lukewarm water. To 1 
 cup of scalded milk add 1 cup of hot water and when luke- 
 warm add to yeast and 2 cups of flour. Beat 5 minutes. Let 
 rise until very light (takes about 1 hour), add 3 tablespoons 
 of melted shortening and iy 2 teaspoons of salt. Stir in 5 cups 
 of flour; knead until dough is smooth and elastic, using more 
 flour if necessary. Cover to let rise and when light (double 
 its bulk) mold into French Loaves. Divide the dough in half 
 and each half into twelve, making 24 loaves. Roll each 5 
 inches long, taper each end. Lay on greased pan sufficient 
 distance apart not to touch each other, cover to let rise an 
 hour in warm place. Bake real brown. 
 
 U. S. SENATOR GEORGE W. NORRIS, of Nebraska 
 Chairman, Committee on Agriculture and Forestry 
 
 Bran Bread 
 
 Two cups of bread flour, 2 cups of bran, % cup of granu- 
 lated sugar, 1 cup of raisins or % cup of chopped nut meats, 
 Y2 teaspoon of salt, 2 cups of buttermilk, and 1 level teaspoon 
 of soda. Dry ingredients in order given. Stir buttermilk and 
 soda until foamy. Add to above ingredients and mix thor- 
 oughly. Let rise 30 minutes in warm place. Bake in a very 
 slow oven. 
 
 MAJOR GENERAL GEORGE 0. SQUIRES 
 
 Chief Signal Officer, U. S. Army, Washington, D. C. 
 
 Gluten Bread 
 
 Two cups of boiling water, 2 cups of scalded milk, 2 tea- 
 spoons of butter, 2 teaspoons of salt, 1 egg, % yeast cake, 
 *4 cup of warm water and 3 cups of gluten. Mix water, milk, 
 salt and butter. When lukewarm, add dissolved yeast cake, 
 egg, well beatenfi and gluten. Let rise, when spongy beat well, 
 add enough more gluten to shape. Knead, let rise, shape in 
 loaves, let rise and bake 1 hour.
 
 THE ALL-AMERICAN COOK BOOK 17 
 
 H. F. BAIN 
 
 Director of Bureau of Mines (Interior Department), 
 Washington, D. C. 
 
 Nut Bread 
 
 Three eggs, beaten well, 2 teaspoons of sugar, 1 teaspoon 
 of salt, 1 tablespoon of melted butter, \y 2 cups of sweet or 
 sour milk, 2 teaspoons of baking powder (or soda with sour 
 milk), about 2 cups of flour, or enough to make a soft dough, 
 about % cup of walnut meats (broken). 
 
 MAJOR GENERAL C. J. BAILEY, 
 
 U. S. Army, Ft. Howard, Maryland 
 
 Graham Bread 
 
 One qt. each of graham and white flour, 1 tablespoon 
 of sugar, 1 cup of black molasses, 1 teaspoon of salt, 1 qt. 
 of tepid water in which 1 yeast cake has been dissolved. Beat 
 well together, set to rise over night; in the morning pour off 
 into 2 well-greased bread tins, let rise again for % of an 
 hour, then bake 40 minutes. 
 
 GOVERNOR E. F. MORGAN, State of West Virginia 
 
 Note: A recipe for bread by Mrs. Meig's (Daphne 
 Squires), whose husband was twice governor of West Virginia 
 in 1830. Written as it was made in 1830 when the brick oven 
 was used. 
 
 "Mrs. Governor Meig's Bread" 
 
 Sift about 4 qts. of flour in a bread bowl, add 2 teaspoons 
 of salt, y 2 pt. of "Daphne's" yeast (which today would be 
 the same as any home-made yeast), 1 qt. of lukewarm milk; 
 stir in just enough flour to make a thin batter (do this the 
 night before) ; let this stand in brick oven (in winter time) to 
 raise until morning, then add to it y 2 pt. of warm milk, stir- 
 ring in gradually the warmed flour, until the batter is nearly 
 thick enough to knead; then put in a warm place for about 
 \y 2 hours, then knead it a long while; then put it again in
 
 18 THE ALL-AMERICAN COOK BOOK 
 
 a warm place to raise again. . Then bake it. In summer use 
 warm water instead of milk. It is well to add a little saleratus 
 (dissolved in water) just before set to raise the last time. A 
 little piece of butter makes bread more tender. 
 
 REAR ADMIRAL H. S. KNAPP 
 Through courtesy of Miss Knapp (Admiral Knapp's sister) 
 
 Coffee Bread 
 
 Mix thoroughly 2 cups of flour, ^ cup of sugar, and 2 
 tablespoons of shortening. To 1 tablespoon of this mixture 
 add 1 tablespoon of sugar and 1 teaspoon of cinnamon. To 
 the rest of the mixture add 3 teaspoons of baking powder, 
 1 egg and 1 cup of milk. Put in pan and spread over it the 
 smaller mixture, pressing it down. Bake 25 minutes. 
 
 H. SHARP 
 
 American Consul to Edinburgh, Scotland 
 
 Potato Raisin Bread 
 
 One yeast cake, % cup of warm water, 1% cups of sweet 
 milk, 2 tablespoons of corn syrup, iy 2 cups of mashed potatoes, 
 4*^ cups of wheat or barley flour, 4 tablespoons of shortening, 
 1 cup of raisins and 1 teaspoon of salt. Dissolve yeast cake 
 and 1 tablespoon of corn syrup in lukewarm water ; add 1 cup 
 of flour and milk, potatoes, shortening and corn syrup well 
 creamed. Cover and set in a warm place to rise. When light, 
 add raisins that have been well floured, and salt. Knead 
 lightly and let rise again until double its bulk. Mold into 
 loaves and when light, glaze with egg diluted with water and 
 bake 45 minutes. 
 
 MAJOR GENERAL C. J. BAILEY 
 
 U. S. Army, Ft. Howard, Maryland 
 
 New England Brown Bread 
 
 One cup each graham flour, white flour, yellow cornmeal, 
 1 cup of Porto Rico molasses (black), 2 cups of sour milk, 
 1 scant teaspoon of salt, 1 heaping tablespoon of either brown 
 or white sugar, 1 very scant teaspoon of bi-carbonate of soda
 
 THE ALL-AMERICAN COOK BOOK 19 
 
 dissolved in *4 cup of sweet milk. Grease a mold or a tightly 
 closed tin pail, fill with the above mixture and steam con- 
 tinuously for 3 hours. 
 
 COMMANDER M. K, METCALF 
 
 Department of the Navy, General Board, Washington, D. C. 
 
 Nut and Raisin Bread 
 
 One cup of molasses, 1 teaspoon of salt, 1 heaping tea- 
 spoon of baking soda (or 2 teaspoons baking powder), 2 cups 
 sweet or sour milk, 4 cups of sifted graham flour (or 3^ 
 cups unsifted), 1 cup of raisins, y 2 cup of chopped walnuts. 
 Stir soda in molasses; add milk, salt, flour and raisins and 
 nuts rolled in flour. Bake about an hour. 
 
 BRIG-GENERAL MALIN CRAIG, U. S. Army, Ft. Riley, Kan. 
 
 Nut Bread 
 
 One and % cups of cornmeal, 1^ cups of white flour, 2 
 cups of graham flour, 1 cup of coarsely chopped walnuts, pinch 
 of salt, y% cup of brown sugar (no lumps), % cup of molasses, 
 1 teaspoon of baking powder, 2 cups of sour milk and 2 tea- 
 spoons of soda dissolved in sour milk. Sift baking powder 
 with the white flour. Mix all ingredients and bake in a mod- 
 erate oven 1 hour. 
 
 J. C. GREW 
 
 American Minister to Switzerland 
 
 Oatmeal Bread 
 
 Four cups of water, 1 tablespoon of salt, 1 cup of molasses, 
 
 1 tablespoon of lard. Place on the fire and when it begins to 
 boil add 2 cups of rolled oats. Boil 3 minutes; when cool, 
 add 1 yeast cake dissolved in 1 cup of lukewarm water, and 
 
 2 qts. of flour. Knead thoroughly; let rise over night; shape 
 into loaves, let rise and bake % hour.
 
 CHAPTER III. 
 
 BISCUITS 
 
 A light supper, a good night's sleep and a fine morning 
 have often made a hero of the same man who by indigestion, 
 a restless night and a rainy morning would have proved a 
 coward. — Chesterfield. 
 
 MAJOR GENERAL OMAR BUNDY, U. S. Army 
 Rolls 
 
 Take 1 cup of yeast, 3 cups of flour, y 2 teaspoon of salt, 
 1 egg and 1 tablespoon of lard. Mix lightly and knead for a 
 few minutes. Roll quite thin and cut into biscuits. Let rise 
 for about 3 hours and bake in hot oven 15 to 20 minutes. 
 
 Yeast : 2 cups of potato water, 1 cup of mashed potatoes 
 (very fine), when cold add 1 cake of compressed yeast dis- 
 solved in a cup of water, and 1 cup of sugar. This yeast will 
 keep indefinitely if kept in a cool place. 
 
 CAPT. RALPH EARL 
 
 At Anchor Guantanamo Bay, Cuba, U. S. S. Florida, Flagship 
 
 Parker House Rolls 
 
 Two cups scalded milk, 3 tablespoons butter, 2 table- 
 spoons sugar, 2 teaspoons salt, 1 yeast cake dissolved in % 
 cup luke warm water, 3 cups flour. Add butter, sugar and 
 salt to milk when luke warm water; add yeast and flour, beat 
 thoroughly ; cover and let rise until light, cut down and add 
 enough flour to knead about 2y 2 cups and let rise again after
 
 22 THE ALL-AMERICAN COOK BOOK 
 
 the second rising; take and toss slightly on a floured board; 
 knead well and roll ont to % inch thickness; shape with 
 biscuit cutter; take a case knife handle dipped in flour and 
 make a crease through the middle of each piece; brush over 
 one-half of each piece with melted butter, fold and press the 
 edges together; place in a well-greased pan one inch apart 
 and let rise until light ; bake in a hot oven 12 to 15 minutes. 
 
 H. M. WOLCOTT 
 
 American Counsul at Bilbao, Spain 
 
 Rolls 
 
 Beat 1 egg, add scant tablespoon of lard, 1 teaspoon of 
 salt, 3 tablespoons of sugar, 1 cup of milk, 2 cups of flour 
 and 2 teaspoons of baking powder. Bake in medium oven. 
 
 LT. COMMANDER LEE P. WARREN 
 
 Aide to the Assistant Secretary, U. S. Navy 
 Spanish Buns 
 One whole egg, yolks of 2 eggs, % cups of butter, % cup 
 of light brown sugar, 1 cup of sweet milk, 3 teaspoons of 
 baking powder, 1 tablespoon of spices, and enough flour to 
 make quite a thick lather. Bake in muffin rings or patty pans. 
 Frost with whites of other 2 eggs, brown sugar and cinnamon. 
 
 G. M. FREEMAN 
 
 American Counsul, Sydney, Nova Scotia 
 
 Brown Bread 
 
 One cup of molasses, % tablespoon of soda, 2 cups of sour 
 milk or cream, 2 cups of flour, 1 cup each of graham flour 
 and corn meal. Bake in a slow oven 1 hour.
 
 THE ALL-AMERICAN COOK BOOK 23 
 
 CONGRESSMAN J. W. FORDNEY, State of Michigan 
 Chairman, Ways and Means Committee 
 
 Graham Loaf 
 
 One cup of buttermilk, y 2 cup of brown sugar, 1 cup of 
 molasses, 1 teaspoon of soda, 3 cups of sifted graham flour. 
 Steam 3 hours. Do not remove the cover while steaming. 
 
 BRIG.-GENERAL E. F. McGLACHLIN 
 
 Chief of Staff, Army "War College, Washington Barracks, D. C. 
 
 Biscuits 
 
 One qt. of flour, 1 heaping teaspoon of baking powder, 
 1 level teaspoon of salt, 1 tablespoon of lard and 1 cup of 
 milk. Mix thoroughly with the hands. Bake over hot open 
 fire or in quick oven. Serve with plenty of honey or syrup. 
 
 JUDGE EDWARD K. CAMPBELL 
 
 Chief Justice, U. S. Court of Claims 
 
 Biscuits from Dixie Land 
 
 Sift 4 cups of flour into a basin and % teaspoon of salt, 
 rub 6 level tablespoons of lard well in with the hands, then 
 add y 2 cup of milk and 1 cup of water, gradually making a 
 stiff dough. Knead thoroughly until the dough is perfectly 
 smooth. Turn out on a floured board. Beat continuously for 
 30 minutes with the rolling pin, folding over the dough as it 
 is flattened out. Roll into a sheet about y 2 inch thick, cut 
 out with a small biscuit cutter, prick thoroughly with a fork 
 3 times near the center of the biscuit, and bake in a moderate 
 oven y 2 hour. 
 
 CHARLES M. HATHAWAY 
 
 American Consul to Dublin, Ireland 
 
 Parmesan Cheese Biscuit 
 
 Sift 3 ozs. of flour and 1 pinch of red pepper on a board, 
 rub in 2 ozs. of Parmesan cheese and 2 ozs. of butter. Make
 
 24 THE ALL-AMERICAN COOK BOOK 
 
 a hollow in the center, put into this 2 yolks of eggs, 1 teaspoon 
 of stalk and 1 teaspoon of lemon juice ; work this mixture to a 
 smooth, thick paste (stiff). Roll out very thin, stamp out in 
 small discs, place on floured baking tin, prick with a fork and 
 bake in a low oven a few minutes. Whip a little cream, mix 
 with grated Parmesan cheese and pinch of red pepper, and 
 put a small quantity in the center of each biscuit just before 
 serving. 
 
 BRIG-GENERAL C. W. KENNEDY 
 
 U. S. Army, ''Presidio," San Francisco 
 
 Cheese Biscuit 
 
 Two cups of flour, 4 teaspoons of baking powder, % cup 
 of grated cheese and 1 teaspoon of salt. Mix and sift the dry 
 ingredients; work in shortening with finger tips. Add grad- 
 ually the liquid mixture with a knife to a soft dough. Turn 
 out on a floured board and roll y 2 inch in thickness. Cut with 
 a small biscuit cutter, and bake in hot oven 12 to 15 minutes. 
 
 W. K. WILLIAMS 
 
 Former Assistant Secretary of War 
 
 Southern Beaten Biscuit 
 
 One qt. of flour, 1 teaspoon of salt, 1 large kitchen spoon 
 of lard. Make into a stiff dough with sweet milk or milk and 
 water. Beat with a weight or maul for y 2 hour. Bake in hot 
 over, but not hot enough to blister. 
 
 U. S. SENATOR L. H. BALL, State of Delaware 
 
 Chairman, on the District of Columbia Committee 
 
 Potato Split Biscuit 
 
 Bake 2 large potatoes; while hot mash into a stonehead 
 jar with a sieve. Stir 1 teacup of lard and butter mixed, with 
 2 beaten eggs and pinch of salt ; to this add 1 teacup of milk 
 in which has been dissolved % cake of yeast and 1 tablespoon 
 of sugar; stir in 1 qt. of flour. Mix this at 8 o'clock; add 1 
 pt. of sifted flour to the dough; let rise second time. At 4
 
 THE ALL-AMERICAN COOK BOOK 25 
 
 o 'clock turn out the dough ; roll and cut ; place in pan, one on 
 top of the other. Bake in a quick oven. 
 
 WILLIAM PHILLIPS 
 
 American Minister to the Netherlands 
 
 American Biscuits 
 Mix and sift 2 cups of flour, 1 teaspoon of salt, 3 tea- 
 spoons of baking powder. Add 1 cup of shortening and chop 
 with a knife until mealy. Add gradually 1 cup of milk until 
 a soft, spongy dough. Turn on to a floured board; toss with 
 a knife until whole surface is floured. Roll mixture to ^ 
 inch; brush with melted butter; sprinkle with cinnamon and 
 sugar and chopped raisins and citron. Roll like jelly roll; 
 cut in % mcn pieces ; place on buttered tin ; brush with melted 
 butter; sprinkle with brown sugar. Bake in hot oven.
 
 CHAPTER IV. 
 
 FISH 
 
 Better is a small fish than an empty dish. — Proverb. 
 
 U. S. SENATOR J. E. RANSDELL, State of Louisiana 
 Louisiana Baked Fish 
 
 Take a fish weighing between 3 and 4 lbs. Boil fish in a 
 little water, pour water off and pour over it sauce a la Creole 
 and bake, after which slice several hard-boiled eggs over it. 
 Serve hot. 
 
 Sauce: Take 2 tablespoons of bacon fat or lard in an 
 iron skillet. "When boiling hot cut into it 2 coarsely chopped 
 onions. When this fries to delicate brown push it to one side 
 and put in 2 tablespoons of flour. Stir this until it is a golden 
 brown, then add a little water and 1 can of tomatoes, 1 clove 
 of garlic chopped very fine, a little salt, cayenne pepper and 
 black pepper to taste. 
 
 C. M. FREEMAN 
 
 American Consul to Sydney, Nova Scotia 
 
 Savory Shrimps 
 
 Melt 1 tablespoon of butter and add 2 or 3 drops of onion 
 juice ; add 1 cup of cream and 1 cup of boiled rice. Shred 
 1 can of shrimps, which have been well washed in cold water, 
 and add to mixture. When thoroughly heated add half of a 
 cup of tomato catsup. Season with salt and pepper if necessary 
 and serve on crackers or toast. (Cook in chafing dish or 
 double boiler.)
 
 28 THE ALL-AMERICAN COOK BOOK 
 
 U. S. SENATOR H. S. NEW, State of Indiana 
 Chairman, Committee on Territories and Insular Possessions 
 
 Crab Creole 
 
 Meat of 1 large crab, or 1 cup flaked crab meat, 2 
 medium sized tomatoes, or 1 cup solid canned tomatoes, 2 
 onions, 1 green pepper, few grains soda, 2 tablespoons butter, 
 few grains cayenne pepper, % teaspoon salt, y 2 cup heavy 
 cream, buttered toast. Chop the tomato, onion, and pepper 
 fine. Add the butter and simmer until vegetables are soft, 
 about 30 minutes. Season, add the soda and cream, turn in 
 the crab meat, let stand a moment to become very hot, and 
 serve on the toast. This may be made in the chafing dish. 
 If desired the mixture may be put in a buttered baking dish, 
 buttered crumbs may be strewn over the top, and it may be 
 browned in a quick oven. 
 
 BRIG.-GENERAL D. E. NOLAN 
 
 U. S. Army, Camp Travis, Texas 
 
 Fish Rarebit 
 
 One teaspoon butter, few drops onion juice, 1 tablespoon 
 cornstarch, y 2 teaspoon salt, % teaspoon paprika, 1 cup milk, 
 % cup finely chopped cheese, 1 cup cold, flaked cooked fish, 
 1 egg, 1 tablespoon lemon juice, crackers. Melt butter, add 
 onion juice, and then the cornstarch mixed with the salt and 
 paprika. Cook a few minutes and then pour on gradually the 
 milk, cheese, and fish, stirring constantly. When the cheese is 
 melted, add the slightly beaten egg, and the lemon juice. Serve 
 on crackers. 
 
 MR. W. J. CARR 
 
 Director of the Consular Service, Department of State 
 
 Codfish Balls 
 
 Soak or parboil boneless codfish. Shred y 2 cup and add 
 to 1 cup of mashed potatoes, add 1 teaspoon of butter, dash 
 of red pepper; beat white and yolk of 1 egg separately until
 
 THE ALL-AMERICAN COOK BOOK 29 
 
 very light, add the white last. Drop from a spoon into deep 
 fat and fry a delicate brown. Drain and serve at once. 
 
 GOVERNOR H. J. ALLEN, State of Kansas 
 Baked Salmon Loaf 
 
 One can salmon, 4 eggs well beaten, y 2 cup bread crumbs, 
 salt, pepper and butter to taste. Mix all well and bake in 
 loaf S A of an hour. 
 
 GOVERNOR R. D. CARY, State of Wyoming 
 
 Mock Fried Oysters 
 
 To 2 cups of cold boiled rice add 1 tin of sardines from 
 which the bones and skin have been removed. This will make 
 a coarse paste. Roll this paste into flat, circular cakes and 
 fry a delicate brown. Serve as you would fried oyesters with 
 tomato catsup. 
 
 MAJ.-GENERAL R. L. BULLARD 
 
 Commanding General, U. S. Army, Governor's Island, N. Y. 
 
 Baked Halibut With Nut Sauce 
 
 Boil till tender 3 lbs. of halibut ; cut fine and bone. Add 
 1 pt. of cream and 2 cups of bread crumbs from inside of bread ; 
 season with salt, pepper and paprika. Bake in a bread pan 
 lined with waxed paper; put pan in pan of hot water and bake 
 1 to % of an hour. Cut and serve in slices with nut sauce. 
 
 Sauce: One-quarter to y 2 lb. of well chopped, blanched 
 almonds, 3 large tablespoons butter; put in frying pan and 
 brown nuts chopped in it. Add to this 1 pt. of sweet cream 
 and season. 
 
 CAPT. RALPH EARLE 
 
 Deviled Lobster 
 
 Two lobsters, y 2 teaspoon salt, \y 2 cups white sauce, few 
 grains cayenne, 1 teaspoon onion juice, y 2 of a green pepper,
 
 30 THE ALL-AMERICAN COOK BOOK 
 
 sprig parsley, 2 teaspoons lemon juice. Cut meat of lobsters 
 in cubes; chop onion and pepper; parsley fine; mix and saute 
 in butter; make white sauce, 1 tablespoon butter, 1 tablespoon 
 flour rubbed smooth ; add 1 cup boiling milk and stir smooth ; 
 mix in all ingredients; fill shells; sprinkle with bread crumbs, 
 dot with butter and bake. 
 
 M. B. KIRK 
 
 American Consul to Rouen, France 
 
 Crabs in Red Peppers 
 
 Eight red peppers, 1 pt. crab meat, 4 tablespoons butter, 
 4 tablespoons flour, 1 tablespoon onion, salt, pepper, paprika, 
 mustard, cayenne, nutmeg, 1 cup cream. Parboil red peppers. 
 Make a white sauce with butter, flour, cream and seasonings. 
 Add crab meat, fill peppers with crab mixture, cover with 
 buttered and seasoned soft bread crumbs, and bake until 
 crumbs are brown. 
 
 BRIG.-GENERAL C. L. McCAULEY, U. S. Marine Corps 
 Mrs. McCauley's Jellied Salmon 
 
 Line a brick mold with stock jelly made rather salty and 
 ornamented with whites of eggs and truffles. Boil a piece of 
 salmon nearly the size of mold, and when cold and jelly is 
 set, put salmon in mold and fill up with more jelly. Place on 
 ice and serve turned out on flat dish, garnished with chopped 
 up jelly for border. Cut fish in vertical slices with very sharp 
 knife dipped in hot water. 
 
 Sauce: Cut lemons in halves, scoop out and fill cups of 
 lemons with sharp tartar sauce, which should be made green 
 with spinach juice. Have same number of lemon cups as there 
 are guests in order that each may have one. 
 
 H. L. WASHINGTON 
 
 American Consul to Liverpool, England 
 
 Baked Fillet of Fish 
 
 Two slices of halibut cut from middle of fish, salt, pepper, 
 lemon juice, melted butter, 2 cups oyster stuffing. Wash and
 
 THE ALL-AMERICAN COOK BOOK 31 
 
 wipe fish. Place one slice on a buttered fish sheet, brush with 
 melted butter, sprinkle with salt and pepper, cover with oyster 
 stuffing. Place second slice on top of oysters, season, and 
 brush with butter. Bake 40 minutes, basting frequently with 
 melted butter, turning pan often in order that the fish may be 
 uniformly browned. Remove to hot platter; garnish with 
 potato balls, parsley, and lemon; Hollandaise, tomato, or 
 Bechamel sauce. 
 
 BRIG.-GENERAL R. L. HOWZE 
 
 U. S. Army, Ft. Bliss, Texas 
 
 Scalloped Oysters 
 
 "Wash oysters, drain and dry on towl; place a thin layer 
 of stale, but not dry, bread crumbs in shallow baking dish; 
 put in layer of oysters; season with salt and pepper, a dash 
 of powdered mace and dot thick with bits of butter; repeat; 
 have top layer with bread crumbs with dots of butter. Do 
 not moisten in any way. Do not use more than 1 cup of crumbs 
 to 1 qt. of oysters. Bake in hot oven about 10 minutes or until 
 the oysters just begin to shed juice. Serve very hot. You 
 would never know it for the same dish as the pasty, wet, 
 tasteless dish usually known as Scalloped Oysters.
 
 CHAPTER V. 
 
 CANAPES 
 
 As is the cook so is the kitchen. — Old Proverb. 
 
 CAPT. W. D. WURTZBAUGH 
 
 Commandant Great Lakes Naval Training Station 
 
 Crab Canape 
 
 Arrange in center of toast pieces of crab meat to look 
 like a flower, using a piece of red pimento for center. Around 
 this make a ring of Neufchatel cheese mixed with chopped 
 green peppers and mayonnaise. 
 
 REAR ADMIRAL R. M. KENNEDY, U. S. Navy 
 
 Peach Canape 
 
 Melt 2 tablespoons of butter, add 2 cups of peaches with 
 skins* and stones removed; cook 10 minutes, then add sugar 
 and lemon juice. Serve over slices of sauted bread or sponge 
 cake ; garnish with cream. 
 
 REAR ADMIRAL HUGH RODMAN, U. S. Navy 
 
 Commandant Fifth Naval District, Hampton Roads, Virginia 
 
 Nut and Olive Canapes 
 
 Cut bread in crescents. Fry in deep fat. Mix equal quan- 
 tities of chopped nuts and olives, with enough mayonnaise 
 dressing to spread. Spread on fried bread and garnish with 
 small diamond pimentoes.
 
 34 THE ALL-AMERICAN COOK BOOK 
 
 REAR ADMIRAL H. P. HUSE 
 
 General Board, U. S. Navy- 
 Cheese Canapes 
 
 Cut bread in ^-inch sliees, spread lightly with French 
 mustard, sprinkle lightly with grated cheese and finely 
 chopped olives ; or brown in oven before sprinkling with olives. 
 
 REAR ADMIRAL T. J. COWIE, U. S. Navy 
 
 Lobster Canape 
 
 Cut bread in ^-inch slices; shape with doughnut cutter. 
 Cream 2 tablespoons of butter, add 1 cup finely cut lobster 
 meat, 1 teaspoon of mustard, few drops of Worcestershire 
 sauce, few grains, and 6 olives finely chopped. Saute bread 
 in butter and spread with above mixture. 
 
 CAPT. W. D. WURTZBAUGH 
 
 Caviare and Tomato Canape 
 
 Place on a plate 1 medium sized leaf of lettuce (white 
 head) ; on this lay 1 large slice of tomato. Cut a hole in 
 center of tomato and set in % of the white of a hard-boiled 
 egg filled with caviare mixed with mayonnaise ; arrange around 
 this and the tomato a ring of the yellow of egg mixed with 
 mayonnaise.
 
 CHAPTER VI. 
 
 SOUPS 
 
 A husband's wrath spoils the best broth. — Old Proverb. 
 
 NEWTON BAKER 
 
 Former Secretary of "War 
 
 Jellied Bouillon (For Hot Weather) 
 
 Use 1 boullion cube or a teaspoon of Maggie bouillon, to 1 
 cup of boiling water. Jelly by using 2 tablespoons of gelatine 
 to the quart. Flavor as desired. Break into pieces and serve 
 in cups. 
 
 ALBERT FALL 
 
 Secretary of the Interior 
 
 Soup Made With Mexican Frizole Beans 
 
 Put 1 qt. of well cooked beans through a colander; add 
 iy 2 qts. of sweet milk, 1 heaping teaspoon of butter (if beans 
 have been cooked in clear water without seasoning, which is the 
 best way), a little grated onion, if desired, and pepper and 
 salt. Let come to a boil. "When served sprinkle a little grated 
 hard-boiled egg over each plate, and 2 slices of lemon. It 
 should be the consistency of cream soup, not too thick. Use 
 2 or 3 eggs for the measurements given.
 
 36 THE ALL - AMERICAN COOK BOOK 
 
 BRIG.-GENERAL DOUGLAS MacARTHUR 
 
 Commanding General West Point, U. S. Military Academy 
 
 Mulligatawny Soup 
 
 Six cups of chicken stock, 14 cup of onion, 2 tablespoons 
 chopped cooked ham, 4 cloves, 1 tablespoon of carrot, 1 tea- 
 spoon of curry powder, 1 teaspoon chopped parsley, salt, pep- 
 per and cayenne to taste, y% cooked chicken, 2 cups of tomatoes, 
 y 2 cup chopped green apple, % CU P boiled rice, and 1 sliced 
 lemon. Melt a little butter and cook vegetables in it for 5 
 minutes. Add remaining ingredients, except lemon, and cook 
 Y2 hour. Serve garnished with the sliced lemon. 
 
 GOVERNOR M. C. MECHEM, of New Mexico 
 
 New Mexican Vegetable Soup 
 
 For 6 people take 2 onions, 2 carrots, 2 turnips, 1 small 
 parsnip, y 2 head of celery, 14 head of cabbage, handful of 
 string beans and 1 of green peas, 1 clove of garlic and chop 
 them very fine and put to cooking in 1 qt. of hot water; then 
 add 1 pod of red chile, whole. When all have been cooked 
 tender they should be run through a coarse sieve back into 
 the water in which they were boiled. Add 1 pt. of rich soup 
 stock, 1 cup of canned or ripe tomatoes, run through a colander, 
 and 2 raw potatoes grated on a coarse grater. Salt to taste, 
 adding a teaspoon of oregano, and let the soup cook slowly 
 for several hours, adding hot water occasionally as required 
 to keep it the desired consistency. Serve steaming hot. 
 
 THEODORE JAECKEL 
 
 American Consul, Bordeaux, France 
 
 Pumpkin Soup 
 
 One lb. of pumpkin, 2 glasses of water, 1 pt. of sweet 
 milk, butter, size of egg, 1 teaspoon of salt, 2 tablespoons of 
 sugar, and 1 tablespoon of tapioca. Cut the pumpkin into 
 small pieces, after peeling off rind, and put in a sauce pan 
 with 2 glasses of water and 1 teaspoon of salt. Cook slowly 
 over a slow fire for 1 hour ; mash fine and press through a 
 colander; return the pumpkin to the fire, adding 1 pt. of milk, 
 butter, sugar and tapioca. Cook for 10 minutes, or until it
 
 THE ALL - AMERICAN COOK BOOK 37 
 
 thickens. Serve with small pieces of toast which have been 
 fried in butter. 
 
 REAR ADMIRAL M. L. BRISTOL, U. S. Navy 
 
 U. S. High Commissioner in Turkey 
 
 Okra Gumbo 
 
 One chicken, cut up and fried, 1 qt. of okra chopped in 
 small pieces, 1 doz. ears of corn, cut from cob, 1 pod of 
 red peppers, cut fine, and chopped onion. Put all in soup pot 
 and stir until nearly done; add 2 qts. of boiling water and 
 cook 4 hours. Before removing from stove stir in 2 qts. of 
 ripe stewed and mashed tomatoes. Serve with boiled rice. 
 
 J. J. BRITTAIN 
 
 American Consul-General 
 
 Velvet Soup 
 
 Six medium sized onions, 1 large tablespoon of butter, 6 
 coffee cups of boiling water, 6 teaspoons of minute tapioca, 
 y% cup of cream, and yolks of 2 eggs. Slice the onions and 
 fry in butter until all but black, add water, pepper and salt, 
 and cook 20 minutes. Strain through a hair sieve ; bring to 
 a boil, and add tapioca, cooking 10 minutes more. Add yolks 
 beaten in cream and serve. Do not boil after cream is added. 
 
 U. S. SENATOR THOMAS STERLING, State of South Dakota 
 
 Cream of Tomato Soup 
 
 One pt. of tomatoes after passing through sieve ; add pinch 
 of soda, boil well, then add pepper and butter and 1 table- 
 spoon of grated cheese. Before serving, add 1 qt. of sweet 
 milk and % teaspoon of salt. If a thicker soup is desired, 
 add 1 teaspoon of cornstarch dissolved in cold milk. 
 
 MAJ.-GENERAL W. 0. NEVILLE, U. S. Marine Corps 
 
 Peanut Soup 
 
 Put 1 qt. of milk in a double boiler ; add y 2 pt. of peanut 
 butter, 1 small grated onion, and 1 cup of finely cut celery;
 
 38 THE ALL-AMERICAN COOK BOOK 
 
 cover and cook slowly 20 minutes. Moisten 1 teaspoon of 
 cornstarch in a little cold milk and add to hot soup, stirring 
 it until it is smooth and thick; strain, and serve hot, adding 
 1 teaspoon of paprika last. 
 
 CAPT. W. M. CROSE 
 
 Commandant, U. S. Naval District, Cavite, Philippine Islands 
 
 Onion Soup 
 
 Stew into a double boiler for 1 hour 2 large minced onions, 
 6 ozs. of butter, salt and pepper, and 1 qt. of soup stock. Into 
 1% cups of milk stir 4 well beaten eggs and 3 tablespoons of 
 Parnesan cheese. Cook until creamy, but do not boil; add 
 it quickly to onion and stock and serve at once. 
 
 C. 0. SPAMER 
 American Consul to Medan, Sumatra 
 
 Oatmeal Soup 
 
 Two tablespoons of butter, y 2 cup of oatmeal, 1 qt. of 
 water, 1 bay leaf, and salt and pepper ; meat extract if desired. 
 Brown the oatmeal in the melted butter, stirring it constantly. 
 Add cold water gradually, and the bay leaf. Season to taste. 
 Boil 1 hour. 
 
 C. B. HURST 
 
 American Consul-General, Habana, Cuba 
 
 Bouille-Baisse 
 
 Take 6 lbs. of fish, such as whitefish, sole, carp, etc., 25 
 to 30 mussels, 6 onions cut in 4 parts, 2 strained tomatoes, 2 
 bay leaves, 2 slices of lemon, a drop of the juice of orange peel, 
 4 cloves tied in a little bag, salt, pepper, saffron and finely 
 chopped parsley, and 1 pt. of bouillon. Cut the fish in small 
 pieces and put all ingredients together in a sauce pan, stirring 
 until hot; then add 1 pt. of olive oil and water to cover the 
 whole. Cover the sauce pan tightly and put it over a quick 
 fire to boil for 40 minutes. Place about 3 slices of bread on 
 each plate, remove the bag of cloves, and pour the contents 
 of the sauce pan over the pieces of bread, serving as a soup,
 
 THE ALL-AMERICAN COOK BOOK 39 
 
 or a first course. 
 
 To be really "Southern French" a little garlic may be 
 added. Small pieces of lobster as well as a few shrimps make 
 a savory addition. 
 
 U. S. SENATOR THOMAS STERLING, State of South Dakota 
 
 Corn Soup 
 
 One qt. can of corn boiled in 1 pt. of water; strain, and 
 add 1 qt. of milk, y 2 teaspoon of sugar, 1 teaspoon of salt, 
 2 tablespoons of butter and 1 tablespoon of flour well blended. 
 Just before serving add 1 well beaten egg and a little parsley. 
 
 W. W. BRUNSWICK 
 
 American Consul to La Rochelle, France 
 
 Vegetable Bouillon 
 
 Take 3 carrots, 4 leeks, 1 potato, 1 medium sized turnip, 
 1 onion, a small bunch of cherville, and 2 cubes of sugar ; place 
 these in a kettle containing 2 qts. of boiling water; add salt 
 and cook slowly for 2 hours, then strain, removing all vege- 
 tables, then add 1 tablespoon of butter and 1 tablespoon of 
 tapioca. Allow it to boil 10 minutes longer, stirring it con- 
 stantly the last 10 minutes. Serve hot. 
 
 C. R. NASMITH 
 
 American Consul, Ghent, Belgium 
 
 Calves Liver with Mushrooms 
 
 One and y 2 lbs. of calves liver, y 2 lb. of mushrooms, large 
 piece of fresh butter, salt, pepper, and 1 teaspoon of Liebig 
 or Borril. Put the meat in a deep pan with the butter, salt 
 and pepper and let it cook until it is tender, removing it when 
 cooked to the oven to keep in a warm place until used. Next, 
 clean and cut the mushrooms in small pieces and drop them 
 in the meat juice, to which you add the juice of a lemon. When 
 the mushrooms are cooked, take them out and thicken the 
 sauce with a little flour, adding the Liebig or Borril last of all. 
 Slice the meat and put it on a hot dish and pour the mush- 
 room gravy over it. Serve with mashed potato croquettes.
 
 40 THE ALL-AMERICAN COOK BOOK* 
 
 U. S. SENATOR W. B. McKINLEY, State of Illinois 
 
 Mushroom Soup 
 
 One-half lb. of mushrooms, y 2 cup of butter, y 2 cup of 
 flour, 2 qts. of stock, pepper and salt to taste, 1 pt. of cream. 
 Cream the butter, add the flour and stock. Put the mush- 
 rooms through the grinder and add to the soup. Just before 
 serving add 1 pt. of whipped cream. 
 
 "This is the best stuff you ever put in your mouth." 
 (From Senator McKinley's letter.) 
 
 FRANK BOHR 
 
 American Consul to Cienfuegos, Cuba 
 
 Celery Soup 
 
 One cup of chopped celery (enough for 4 persons), 1 pt. 
 of hot water, add more as needed, until cooked tender. Boil 
 down to about iy 2 cups of water or less, then add the milk 
 to the desired richness ; salt, butter and pepper to taste. This 
 is a very nourishing soup.
 
 CHAPTER VII. 
 
 MEATS 
 
 The healthiest feast costs the least. — Old Proverb. 
 
 WILL R. HAYS 
 
 (Note: This recipe was sent while Mr. Hays was Post- 
 master-General of the United States.) 
 
 Baked Ham 
 
 Take 1 good sized cut of ham, stick cloves over the top 
 and sprinkle generously with brown sugar. Bake slowly in 
 oven until done. 
 
 J. I. BRITTAIN 
 
 American Consul-General, Winnipeg, Man., Canada 
 
 Scallops of Veal 
 
 Cut veal steak into individual portions and pound until 
 tender. Fry in butter until brown. Remove from the pan and 
 add more flour and butter, stirring in enough boiling water 
 to cover the meat. Add a bay leaf, salt and pepper and replace 
 the scallops in the sauce. Cook for % hour slowly, keeping 
 it closely covered. Remove the scallops and place each one 
 on piece of buttered toast. Add to the sauce an egg yolk 
 which has been beaten into a cup of cream. Pour over the 
 meat immediately.
 
 THE ALL-AMERICAN COOK BOOK 43 
 
 W. S. HOLLIS 
 
 American Consul-General, Lisbon, Portugal 
 
 Stuffed Suckling Pig 
 
 Rub the skin of the suckling pig with a thick cloth, dipped 
 in boiling water. Then take the tripe away, rub the pig with 
 butter, fat, pepper, salt, garlic, cover with lemon and let 
 remain like that 4 or 5 hours before putting it in the oven. 
 Cut the pluck in pieces (small) and add potatoes, hard-boiled 
 eggs, parsley, onions, pepper, and a little water, and put it on 
 the fire. When it is ready, take it off the fire and add stoned 
 olives to it. Stuff pig with this mixture and place in oven. 
 
 GOVERNOR M. C. MECHEM, State of New Mexico 
 
 Pozole 
 
 Taken from "New Mexican Cooking" 
 
 Select a good piece of New Mexico pork, and cut up into 
 small pieces for cooking. Fry 2 onions and 4 cloves of garlic, 
 chopped fine, in a tablespoon of lard or dripping and add the 
 pork, about 2 lbs. for average meal, and let it blend with 
 onions and garlic. Add 1 teacupful of hominy or hulled corn 
 for each lb. of meat and chile pulp (see sauces) in the propor- 
 tions of y% teacupful to each lb. of meat, 1 laurel leaf and 
 1 tablespoon of pulverized oregano, salt to taste. Let this 
 cook slowly until meat is tender. Should be served piping hot. 
 Tomatoes may be added, if desired, but are not essential. 
 
 E. M. McGUIRE 
 
 Senior Nat'l Representative, Buck Privates' Society, A. E. F. 
 
 Chop Suey 
 
 One and % lbs. of pork and veal cut up, 3 large onions, 
 2 stalks celery, 5 tablespoons "Fuji Sauce," 2 tablespoons 
 molasses, 2 tablespoons catsup, 1 small raw mushroom,. 2 table- 
 spoons flour. Boil meat until tender. Allow 1 pt. of juice, 2 
 tablespoons bacon fat. Have the pan hot and fry meat with 
 2 tablespoons "Fuji Sauce" (fry 5 minutes). Add celery, 
 onion and mushrooms and other 3 tablespoons of "Fuji Sauce" 
 (cook 5 minutes). Add 1 pt. of meat juice, molasses, catsup 
 and thickening and cook 15 minutes. Serve with rice.
 
 44 THE ALL-AMERICAN COOK BOOK 
 
 U. S. SENATOR MORRIS SHEPPARD, State of Texas 
 
 Chile Con Came 
 
 One pt. of chile beans, 1 lb. of round steak, 2 onions, 1 
 can of tomatoes, 1 teaspoon of salt, and ^ teaspoon of paprika. 
 Cut the steak in strips 1 inch long, *4 inch wide, let brown 
 in frying pan. Skin out the meat, add to the fat the finely 
 chopped onions and cook until soft. Add tomatoes and heat 
 to the boiling point. Add beans, without liquids, the salt, and 
 paprika and pour over the meat. Simmer gently 3 hours. 
 
 REAR ADMIRAL B. C. BRYAN 
 
 U. S. Naval Retiring Board 
 
 Mexican Tongue 
 
 One fresh beef tongue, 1 cup of vinegar, 1 cup brown 
 sugar, 1 doz. whole cloves, % cup raisins, 1 sliced lemon. Sim- 
 mer tongue for 4 hours the day before using. Peel and return 
 to the liquor and let it stand in it over night to get cold. Drain 
 and place in casserole with the sauce made of the vinegar, 
 sugar, cloves, raisins and lemon. Bake slowly 3 hours. 
 
 MAJ.-GENERAL J. G. HARBORD 
 
 Deputy Chief of Staff, U. S. Army 
 
 Baked Ham 
 
 One tablespoon each of flour, brown sugar and mustard. 
 Rub and mix into a thick slice of ham on each side. Cover 
 with milk and bake in oven 1 hour. 
 
 CHARLES HATHAWAY 
 
 American Consul, Dublin, Ireland 
 
 Meat a la Riviere 
 
 One lb. of steak, 2 medium sized onions, 2 ozs. butter, % 
 lb. can of tomatoes or 1 lb. fresh ones, a little stock and flour 
 thickening. Put butter in saucepan, melt and add onions 
 peeled and sliced, salt and pepper to taste. Stir in thickening 
 and breakfast cup of stock. Add meat (removing all bone 
 and gristle). Cover close and simmer slowly 6 hours. Add
 
 THE ALL-AMERICAN COOK BOOK 45 
 
 tomatos and little hot water. Cook 20 minutes. Serve with 
 rice or macaroni and tomato sauce. 
 
 S. E. McMILLIN 
 American Consul to Port Lima, Costa Rica 
 
 Spanish Steak 
 
 Fry flank steak in Crisco or butter until brown; take 
 out and put into baking pan and season with salt and pepper. 
 Slice onions and fry brown in frying pan. Spread onions over 
 steak and over it pour 1 can of tomatoes (juice and all). Bake 
 in a slow oven about 1 hour, basting often. 
 
 DR. L. OFNER 
 
 U. S. P. H. No. 30, Drexel Hospital, Chicago 
 
 Pot Roast 
 
 Two and % lbs. of sirloin beef, 1 tablespoon drippings, 1 pt. 
 
 boiling water, 1 tablespoon flour, 1 chopped onion, salt and 
 pepper to taste. Wash, season meat, and sprinkle with flour. 
 Heat the fat and fry onion in it until light brown. Place 
 meat in pot, brown on all sides, pour on boiling water and 
 simmer slowly until tender. Add a little boiling water from 
 time to time to keep from burning. A little stewed tomato 
 placed on meat % hour before serving adds to its flavor. 
 Thicken gravy with flour. 
 
 BRIG.-GENERAL U. G. McALEXANDER 
 
 U. S. Army, Camp Lewis, Washington 
 
 Through courtesy of Mrs. J. Stuhr 
 
 Tamale Loaf 
 
 One can strained tomatoes, 3 cloves of garlic, "Grandma's 
 Spanish Pepper," 1% lbs. of fresh pork, chopped fine, 2 large 
 onions, salt to taste. Add 1 cup of milk, 1 cup of yellow corn 
 meal, 3 eggs, can corn, 1 pt. stoned ripe olives, 3 tablespoons 
 olive oil, 1 tablespoon butter. Cook mixture 15 minutes and 
 then put in pan and bake 1 hour.
 
 46 THE ALL-AMERICAN COOK BOOK 
 
 U. S. SENATOR F. B. WILLIS, State of Ohio 
 
 Roimdsteak Breasteau 
 
 Make a cream sauce of 1 tablespoon each of flour and 
 butter until smooth, add 1 pt. of white stock, or milk; cook 
 to smooth gravy. To the sauce add 1 pt. of ground steak, 3 
 cups of bread crumbs, salt and pepper to taste. At last 
 moment add 3 eggs beaten to a froth. Bake in buttered muffin 
 tins set in cold water. Cover with paraffin paper. Bake 20 
 minu tes. Serve with more sauce. Makes 12 cakes. 
 
 CONGRESSMAN E. 0. LEATHERWOOD, State of Utah 
 
 Beef a la King 
 
 One lb. of round steak, 1 green and % teaspoon of salt. 
 Cut the steak in small or large pieces and put in frying pan 
 with enough fat to brown; when browned add enough water 
 to let simmer about % of an hour. Add thickening of 1 table- 
 spoon of flour and 1 cup of milk. Boil a few minutes and 
 serve hot with mashed potatoes. 
 
 J. B. MILNER 
 
 American Consul to Niagara Falls, Ont., Canada 
 
 Philadelphia Scrapple 
 
 Take 5 lbs. of fresh pork, cover with water, add 1 heaping 
 tablespoon of salt, and boil until the meat separates from the 
 bone. Remove the meat from the kettle, straining off the 
 liquor and return to the kettle. Then add to liquor enough 
 to make 2y 2 qts. To this add 1 chopped onion and a little 
 sage if desired, then stir in enough corn meal to make a mush 
 that will slice when cold. When the meat has been stirred 
 in have meat chopped, not too fine, put into kettle and boil all 
 together for an hour or so more, being very careful not to 
 scorch. When thoroughly done, turn out in square pan, and 
 when cold cut in slices and fry a delicate brown. 
 
 REAR ADMIRAL T. J. COWIE 
 
 Secretary and Treasurer, Navy Mutual Aid Association 
 Pork Chops a la Mode 
 Cut chops about 1 inch thick, parboil and roll in cracker 
 crumbs and eggs, doing it twice. Season with salt and pepper,
 
 THE ALL-AMERICAN COOK BOOK 47 
 
 lay in baking pan, place a small piece of butter on each chop, 
 pnt on cover and bake until brown. Scald 1 pt. of sweet 
 milk, stir into a cream made up of 1 tablespoon each of butter 
 and flour, adding 2 tablespoons of chopped parsley and a 
 little grated nutmeg. Pour over chops just before serving. 
 
 U. S. SENATOR R. H. CAMERON, State of Arizona 
 
 Tenderloin Steak 
 
 Cut steak 2 inches thick, from the middle of a fillet of 
 beef, and flatten with a cleaver. For 6 steaks, mix 2 lbs. of 
 mashed potatoes, 1 tablespoon finely grated horseradish and 
 % gill of cream in a saucepan over an extra hot fire ; when hot, 
 work in 2 egg yolks, season with pepper, salt and grated nut- 
 meg, and remove from the fire. Make of this mass as many 
 balls as you have steaks and flatten the balls to the same 
 thickness as the steaks, dip them in egg and crumbs and fry- 
 to a golden color in butter. Drain and keep hot. Peel and 
 core 1 large sour apple, cut into slices, dip in flour and milk, 
 fry in butter. Arrange slices of prepared potato on hot dish, 
 put the steaks, fried rare, on top of each, brush over with 
 meat glaze, and top each with fried apple, 1 fried mushroom 
 head on top. Pour some hot tomato sauce around the base. 
 Serve hot. 
 
 REAR ADMIRAL H. P. HUSE 
 
 General Board, U. S. Navy 
 
 Roast Suckling Pig 
 
 A pig from 3 to 6 weeks old is best for roasting. Leave 
 the pig whole and wash inside and out, chop the liver and 
 mix with equal quantities of bread crumbs and mashed pota- 
 toes. Add 2 chopped onions, a little parsley, salt and pepper 
 to taste ; mix into a paste with 2 beaten eggs, 1 lump of butter 
 and 1 cup of milk. Stuff the pig with this dressing. Sew it 
 up and bake about 1% to 2 hours, basting frequently. Make 
 a gravy with the stuffing and the drippings. When the pig 
 is done, put on a platter, put a lemon or apple in its mouth; 
 serve with the sauce and lay on platter sprigs of parsley and 
 any attractive garnish. This is a delicious dish if properly 
 prepared.
 
 48 THE ALL-AMERICAN COOK BOOK 
 
 COL. T. BENTLEY MOTT 
 
 American Military Attache, Paris, France 
 
 How to Cook a Ham 
 
 Soak the ham in cold water 24 hours then wash thoroughly. 
 Put it in a boiler with skin side up and cover it with cold water. 
 Put it on slow fire, so that the water will come to a boil very 
 gradually. Once the water has come to a boil, it should be 
 allowed to simmer slowly for about 2 hours, after which it 
 should boil more quickly for 2 or 3 hours, according to size 
 of the ham. In any case, whenever a fork can be stuck in 
 readily to the bone, in any place, or when the hough comes 
 loose, remove the boiler from the fire, and let the ham cool 
 in its own water. When cool, remove, and take off skin care- 
 fully. Prepare the following basting: 1 cup of sherry sub- 
 stitute and Y2 cup of brown sugar. Cover the ham with stale 
 bread crumbs, stick in cloves all over ham. Put in moderate 
 oven and baste with the mixture until a brown crust is formed. 
 Serve hot or cold. 
 
 Note: The method above is used in Virginia and Mary- 
 land, and while primarily intended for Virginia ham, it may 
 successfully be used with any other variety.
 
 THE ALL-AMERICAN COOK BOOK 49 
 
 GOVERNOR S. R. McKELVEE, State of Nebraska 
 
 ' ' I am giving you here a favorite of our camp 
 days and one used on western ranches where it 
 is necessary to have substantial foods and yet 
 great variety cannot be served. It is called by the 
 cowboys 'Hungarian Goulash.' " — Mrs. S. R. 
 McKelvie. 
 
 Hungarian Goulash 
 
 One lb. of chopped meat (coarse), chopped onion, y± lb. 
 of butter, 1 cup of cooked rice, macaroni or spaghetti, and 
 1 large can of tomatoes. Fry onion brown in butter, until 
 done, adding tomatoes, rice and cooked macaroni. Season 
 with a bit of garlic and red pepper. Set on back of stove 
 to cook slowly. 
 
 C. M. FREEMAN 
 
 American Consul to Sydney, Nova Scotia 
 
 Ham Trifle 
 
 Chop 1 cup of boiled ham, 3 hard-boiled eggs and 5 soda 
 crackers. Boil 2 cups of milk and add to this a large piece 
 of butter ; thicken with flour 1 teaspoon and 1 teaspoon of 
 dry mustard. Stir this into ham, eggs and crackers, adding 
 1 teaspoon of minced parsley. Bake ^ hour in baking dish. 
 Good without eggs. 
 
 G. BIE RAVNDAL 
 
 American Consul-General, Constantinople, Turkey 
 
 Meat Balls 
 
 To 2 lbs. of meat add % lbs. of suet. The meat and suet 
 should first be cleaned thoroughly of all tough pieces and skin, 
 after which it should be put through the meat grinder 6 or 7 
 times. Now work in sweet milk, adding a little at a time, 
 until mixture is quite soft. Form in soft balls and boil in 
 slightly salted water. Serve in a brown gravy made of 2 
 tablespoons of butter well browned into which has been stirred 
 enough flour to thicken the quantity of gravy desired, adding 
 from the stock or water in which the balls were cooked until 
 the right consistency is reached. The meat should not be too 
 fresh, as one often finds freshly butchered meat wet, which 
 will not mix well with the suet.
 
 50 THE ALL-AMERICAN COOK BOOK 
 
 COL. H. C. SMITHER, 
 
 Chief Co-ordinator, General Supply, U. S. Army 
 
 Ham Piquant 
 
 One lb. thinly sliced cooked ham, 4 teaspoons dry mus- 
 tard, cold milk as needed, % cupful grated Parmesan cheese, 
 dash cayenne, 14 teaspoonful black pepper. Mix the mustard 
 to a thick paste with the milk and the seasoning. Spread 
 this on the ham, sprinkle each slice with cheese, tie with a 
 string in the form of a brick, and bake in a moderate oven 
 till the ham-fat is melted, basting now and then with the fat 
 as it runs out into the pan. When cold, remove the string 
 and cut in slices downward through the layers. 
 
 H. FOSTER BAIN 
 
 Director, Bureau of Mines, Interior Department 
 
 Spanish Ragout 
 
 Into a frying pan put 2 tablespoons of olive oil ; when 
 hot drop in 2 chopped onions, and boil until brown, but be 
 careful not to burn ; when brown add 1 can of tomatoes ; boil 
 hot drop in 2 chopped onions, and until brown, and until 
 slightly, then add scraps of cold boiled or toasted left-over 
 chicken, beef, or lamb. Season and thicken. Serve hot with 
 rice. 
 
 COL. P. J. MORROW, U. S. Army 
 
 American Ravioli 
 
 Two cups chopped cooked meat, 1 onion, 2 eggs, % cup 
 of flour, quart can of tomatoes, salt, pepper, and red pepper 
 to taste, few drops of onion juice, 2 tablespoons of butter, y 2 
 cup of drippings or lard. Run meat through chopper, season 
 with salt, pepper, red pepper, moistened with 1 egg well beaten. 
 Beat the remaining egg, add pinch of salt and as much flour 
 as the egg will take up, then toss on a board and roll very 
 thin. Cut in 4-inch squares, place an equal amount of meat 
 and a small piece of butter on each square and press the 
 corners together with a little water. Place the drippings or 
 lard in a saucepan ; add the sliced onion and fry until a golden 
 brown; then add the tomatoes, and season to taste. When 
 the sauce is boiling drop in the ravioli quickly, cover lightly
 
 THE ALL-AMERICAN COOK BOOK 51 
 
 and cook 10 minutes. Serve hot. Sprinkle grated cheese over 
 the top if desired. 
 
 JAMES J. DAVIS 
 
 Secretary of Labor 
 
 Meat Dish 
 
 Grind together y 2 lb. of round steak, y 2 lb. of pork and 
 1 onion. Season to taste. Place in a steamer. Take 1 box 
 of macaroni, cook 10 minutes, place on top of the meat. Over 
 this pour 1 can of tomatoes. Steam iy 2 hours. 
 
 U. S. SENATOR T. E. WATSON, State of Georgia 
 
 "Senator Watson's Meat Pie" 
 
 One pound of best round steak, ground fine. Mix with it 2 
 good dashes tobasco sauce, y 2 teaspoon "Worcestershire sauce, 
 salt and pepper to taste. Beat an egg thoroughly ; dip the meat 
 cakes in this, roll in cracker crumbs, dip in egg again, and 
 roll again in cracker crumbs (to insure no grease getting in 
 cake). Fry brown in deep fat, drain and serve. 
 
 CAPT. RALPH EARLE 
 
 Guantanamo Bay, Cuba; U. S. S. Florida (Flagship) 
 
 Lamb Chops a la Marseilles 
 
 Pan broil 6 French chops on each side ; cover the cooked 
 side in the mushroom sauce (see sauces) ; place in buttered 
 baking pan and bake in oven 8 minutes. Remove to serving 
 dish ; place frills on each chop. Garnish with parsley. 
 
 H. L. WASHINGTON 
 
 American Consul to Liverpool, England 
 
 Calves Brains a la Bechamel 
 
 Cut 2 cups of cooked calves brains into small pieces. 
 Marinette with French dressing. Melt 2 tablespoons butter, 
 add 4 tablespoons chopped pepper, y 2 cup chopped mushrooms,
 
 52 THE ALL-AMERICAN COOK BOOK 
 
 few drops onion juice, 2 tablespoons of flour, and 1 cup of 
 chicken stock. Cook 5 minutes; add brains; season with salt, 
 cayenne, tobasco and Worcestershire sauce. 
 
 BRIG.-GENERAL D. E. AULTMAN 
 
 Camp Knox, Kentucky 
 
 Near Possum 
 
 This is a Dixie recipe that tastes just as good when made 
 north of Mason's and Dixon's line. For this toothsome dish 
 take a pound slice of pork steak and roll it about the follow- 
 ing dressing: Boil and peel 2 medium sized sweet potatoes 
 and press through a colander. Season them with 2 tablespoons 
 of brown sugar, 2 tablespoons of cane syrup, 1 egg, salt, red 
 pepper and a pinch of ginger. Tie the dressing securely in 
 the steak, rub with salt and pepper and put in dripping pan 
 with 1 pt. of hot water. Bake 1% hours and serve garnished 
 with halved, baked apples. 
 
 GEORGE ORR 
 
 American Consul to Panama City, Panama 
 
 Peas and Ham 
 
 Melt 1 cup butter, blend 1 cup flour, add seasoning, and 
 1 finely chopped green pepper (over slow fire) ; add gradu- 
 ally 1 can peas with liquor, % lb. diced boiled ham cut thick, 
 little parsley and 1 pt. sweet milk. When of a creamy con- 
 sistency, pour over toast. A delicious luncheon dish if prop- 
 erly prepared. 
 
 A bird in the pan is worth two in the bush. — Old Proverb. 
 
 GOVERNOR J. W. PARKER, State of Louisiana 
 Chicken a la King 
 
 One can of mushrooms, % can of pimentos cut in small 
 pieces, 3 hard-boiled eggs cut in quarters, 1 large sweet (green) 
 pepper chopped, chopped meat of a cooked chicken. Make a 
 cream sauce, adding a raw egg ; add chicken and other ingredi- 
 ents. Season to taste.
 
 THE ALL - AMERICAN COOK BOOK 53 
 
 A. J. McCONNICO 
 
 American Consul to Guadalajara, Mexico 
 
 Turkey or Chicken With Mole Poblano Sauce 
 
 Boil a fowl in water properly seasoned with salt, 1 onion 
 and 1 head of garlic. Seed 1 lb. of assorted dried red and 
 black chile peppers, and half fry in lard. To this add small 
 quantity of ground cloves, cinnamon, a small piece of grated 
 chocolate, almonds toasted in lard, some wild majoram, and 
 toasted sessame, and continue to fry until ingredients form 
 the consistency of gravy. Place the fowl sprinkled with flour 
 in an oven, and while baking pour the boiled broth over the 
 fowl and when cooked add the sauce. 
 
 REAR ADMIRAL H. T. MAYO 
 
 Chicken Souffle 
 
 To 1 pt. of cold chicken (chopped fine) add 1 teaspoon 
 of salt, i/2 salt spoon of pepper, 1 tablespoon of chopped par- 
 sley; cream 1 tablespoon each of butter and flour, add y 2 pt. 
 of milk and stir until boiling; add this to chicken and add 
 carefully the well beaten whites of 4 eggs. Turn into a 
 baking dish and bake in moderate oven 15 minutes. 
 
 GOVERNOR M. C. MECHEM, State of New Mexico 
 
 New Mexican Turkey 
 
 Select fine bronze New Mexican turkey, dressing carefully 
 without breaking skin lest juice will run out. After dressing 
 keep in cool place 2 days. Take the giblets and a small piece 
 of the turkey fat and boil tender in about 1 qt. of water. Chop 
 giblets and fat fine, soak 2 loaves of very stale bread in the 
 water in which giblets were cooked, mixing thoroughly with 
 the hands. Chop 2 heads best New Mexican celery, 2 onions, 
 3 cloves of garlic together and add to mixture, mixing thor- 
 oughly with hands; then add 1 pt. ripe olives, stoned, and if 
 mixture seems too dry add hot water to soften it to consistency 
 of stiff batter, but not that of dough. Salt and pepper to taste 
 and season with 1 tablespoon pulverized oregano. Do not put 
 any sage in it. Stuff turkey very full with this dressing. Tie 
 legs together and rub bird in salt, then put 2 strips of bacon
 
 54 THE ALL- AMEBIC AN COOK BOOK 
 
 around body. Use covered basting pan for roasting. Koast 
 not less than 4 hours. 
 
 MONTGOMERY SCHUYLER 
 
 American Minister to Salvador, Central America 
 
 Indian Curry 
 
 Shrimps or chicken, 1 large onion, 1 carrot, 1 tablespoon 
 of butter, 1 tablespoon of curry powder, 2 tablespoons of 
 flour, 1 cup of milk and 2 cups of stock. Chop the onion and 
 carrot into small pieces and fry in butter until brown; add 
 curry powder, then milk, stirring until smooth; add stock (if 
 shrimps the water in which they have been boiled in; if 
 chicken, its stock). After cooking slowly until mixture is 
 smooth and consistency of rich cream, strain out pieces of 
 onion and carrot, then add shrimps or chicken cut in small 
 pieces. Pour over dry, flaky, cooked rice. The rice and curry 
 are served in separate dishes. This amount will serve 6 people. 
 
 F. F. DUMONT 
 
 American Consul to Frankfort-on-the-Main, Germany 
 
 Chicken Mousse 
 
 One cup of minced chicken, 3 yolks of eggs, ^4 teaspoon 
 celery salt, l 1 /^ tablespoons gelatine, 1 cup of milk, 1 cup 
 heavy cream, paprika. Make a custard mixture of the milk, 
 egg yolks, and seasonings. In the meantime soak the gelatine 
 10 minutes in cold water to cover, and then stir it into the 
 custard mixture; add the chicken, and stir over cold water 
 until the mixture begins to set, then fold in the cream, which 
 should be beaten stiff, turn into a ring-mold, chill, and when 
 firm turn out on a bed of lettuce leaves. Fill the center in the 
 shredded celery and a few broken walnut meats. 
 
 BRIG.-GENERAL C. S. BRADFORD, U. S. Marine Corps 
 Roast Turkey, Virginia Style 
 
 Stuffing: Crumb 1 loaf bread; take % cup beef suet 
 shredded fine, little sausage meat or scraped and pounded veal, 
 nutmeg, salt and pepper. Mix with 3 eggs and stuff. Bake 
 114 hours in hot oven; baste frequently with hot lard. 
 
 Sauce: Serve with sauce made of crumbs of 1 loaf of
 
 THE ALL - AMERICAN COOK BOOK 55 
 
 bread, in cold water with a little salt, 1 onion and a few pepper- 
 corns. Boil until bread is soft ; beat and add 14 lb. butter, 2 
 spoonfuls rich cream and serve piping hot with the turkey. 
 
 THEODORE ROOSEVELT, JR. 
 
 Assistant Secretary of the Navy 
 
 Maryland Chicken 
 
 Cut up 5 small spring chickens of 1^4 lbs. each into 5 
 pieces; season with salt and pepper, then roll pieces in a 
 little flour lightly. Immerse in beaten egg and then roll in 
 bread crumbs and fry in lard 8 minutes on each side, or until 
 a golden brown. Pour a cream sauce in the center of dish; 
 dress chicken in crown shape over the sauce ; roll 6 slices of 
 bacon and arrange nicely, also 6 corn fritters around chicken. 
 Serve with hot cream sauce made of 1 tablespoon of flour, 1 oz. 
 of butter, 1 cup hot milk, seasoning and % cup of cream. 
 
 BRIG.-GENERAL WM. WIEGEL, U. S. Army 
 
 Wild Duck 
 
 Stuff a wild duck with sage dressing. Cook slowly with 
 1 cup of rich stock, 1 tablespoon of butter, 2 slices of lemon, 
 1 bay leaf, 8 juniper berries and a pinch of salt in a closely 
 covered dish. If desired duck may be fried a few minutes 
 before placing in dish. Serve with its own gravy with giblets 
 and minced onion mixed within it. 
 
 M. B. KIRK 
 American Consul to Rouen, France 
 
 Braised Duck 
 
 Prepare as for roasting. Line bottom of small, high roast- 
 ing pan with slices of bacon and strew with thyme, lemon peel 
 and parsley. Put in the duck, also 1 carrot cut in slices, 1 
 onion stuck with 4 cloves; salt and pepper to taste, enough 
 stock and 1 glass of white wine substitute. Let simmer for 
 about 1 hour, baste frequently. Just before the duck is cooked 
 enough, fry 2 or 3 sliced turnips in butter to a light brown, 
 8 or 10 minutes; drain and add to the gravy after the duck
 
 56 THE ALL-AMERICAN COOK BOOK 
 
 has been removed from the pan. Cook the gravy, adding stock, 
 until the turnips are tender; strain, pour over the hot duck, 
 and use turnips as garnish. 
 
 LT. J. McCLOY 
 
 Commander U. S. S. Cormorant 
 
 Boneless Chicken 
 
 Hang a chicken by its head. Cut down center of back; 
 scrape meat from the bone on both sides, disjoint thighbones 
 and pull through meat; do same with wings. Cook 1 slightly 
 beaten egg in skillet and place inside of chicken. Fill chicken 
 with dressing in all parts where bone has been removed. 
 
 REAR ADMIRAL C. GRAYSON 
 
 Medical Director, U. S. Naval Dispensary 
 
 Chicken Loaf 
 
 Boil 1 fowl in water until meat falls from bones. Take 
 up chicken, chopped not too fine ; add salt and pepper to the 
 broth in which chicken has been boiled. Use % box Cox's 
 gelatine or boil 1 knuckle of veal with chicken. Boil down to 
 iy 2 pts, season and taste, add meat to broth; line mold or 
 bread pan with sliced boiled carrots and beets and sliced lemon 
 cut in fancy shapes. When cold and congealed turn out on 
 patter and sice. Veal may be used instead of chicken. 
 
 LT.-COLONEL E. R. W. McCABE 
 
 American Military Attache, Prague, Czecho-Slovakia 
 
 Pigeon 
 
 Cut 2 ozs. of streaky bacon into dice, and fry with a little 
 butter in a pan; when almost done, add 1 minced very small 
 onion and fry likewise. Add the pigeon's liver, cleaned and 
 sliced beforehand ; season with salt and pepper and powdered 
 savory, cook 5 minutes over quick fire. Put all in a mortar, 
 pound till fine, rub through a fine wire sieve. With this force- 
 meat (meat chopped fine and seasoned), fill the pigeon, truss 
 and roast it, frequently basting with melted butter. When
 
 THE ALL-AMERICAN COOK BOOK 57 
 
 nearly done, take out and let cool. Then brush with beaten 
 egg and roll in crumbs, and fry in hot deep fat 10 minutes; 
 drain, untruss and serve with or without gravy or sauce. 
 
 R. L. SPRAGUE 
 
 American Consul to Gibraltar 
 
 Chicken and Rice 
 
 Pick clean and singe 2 fowls, cut in moderate sized pieces. 
 Put 1 tablespoon lard into stewpan and brown small piece 
 of onion (chopped). When browned add % lb. tomatoes, 
 having previously peeled them, taken out the pips and cut 
 them into small pieces. When these begin to fry add the cut 
 up chicken, adding pepper, salt and allspice to taste. Stir 
 all briskly and leave all to simmer for % 0I * an tour, stirring 
 occasionally. Then add sufficient hot water to cover all, and 
 allow it to simmer over a slow fire (stirring from time to time) 
 for about V/ 2 hours. When the chicken begins to get tender 
 add % lb. of rice and let all remain on the fire about 20 min- 
 utes. Add a sprig of parsley, which should be taken out when 
 the stew is served. If it seems too dry a little water may be 
 added while it is simmering. Great care must be taken that 
 the stew shall not stick to the bottom of the pot, and also 
 that the chickens may be perfectly tender without falling to 
 pieces. 
 
 LESTER MAYNARD 
 American Consul to Alexandria, Egypt 
 
 Roast Turkey Stuffed With Oysters 
 
 Select a plump turkey, draw and wash thoroughly. Pre- 
 pare stuffing in the following manner : Put 1 pt. of good, fresh 
 oysters in a pan and stew in their own liquor, drain off the 
 liquor and cut the oysters into bits, add y 2 cup of best butter, 
 a sliced onion and spoonful of powdered thyme (seasoning for 
 dressings and soups) ; let all simmer together; moisten 3 pints 
 of dry or stale bread crumbs with the oyster liquor, add the 
 oysters and onion, also 3 eggs, season with salt and pepper, 
 and mix all thoroughly together; if the stuffing is too dry, 
 add milk; if otherwise, bread crumbs; stuff the turkey, sew 
 up the openings, rub butter over the outside, dredge with salt,
 
 58 THE ALL-AMERICAN COOK BOOK 
 
 pepper and flour, put in a pan with 1 pt. of water, place in 
 the oven. Allow 15 minutes to the pound for roasting or boil- 
 ing a young turkey; more for an old one. Baste every 10 or 
 15 minutes. 
 
 BRIG.-GENERAL A. A. FRIES 
 
 Chief of Chemical Warfare Service, U. S. Army 
 
 Economy Fried Chicken 
 
 Take a fowl known to the poultry people as "old rooster," 
 but is seldom as old as he looks, for the reason that people 
 will not feed roosters for years. The price is just about half 
 that of hens. Disjoint as for ordinary frying chicken, except 
 to cut the breast in 2 pieces. After washing and while still 
 wet, salt and pepper and roll in flour. Fry in small amount 
 of bacon drippings until each piece is light brown, but take 
 care not to scorch. Now put in tightly covered casserole with 
 small amount of water and bake slowly 3 hours, when it will 
 be found very tender and of a flavor almost equalling a spring 
 frier. 
 
 DAVID J. D. MYERS 
 
 American Consul to Montevideo, Uruguay 
 
 Chicken Brunswick Stew 
 
 Disjoint a large chicken as for frying. In a large, shallow 
 pot place a layer of salt pork diced; over the pork scatter a 
 small onion chopped fine; over the onion a layer of diced 
 potatoes; these should be covered with a layer of green corn 
 cut from the cob. Then comes a layer of butter beans (or 
 Lima), and last a layer of sliced tomatoes. Wipe the chicken 
 dry, dip in flour, and arrange in pot on top of the tomatoes. 
 Then begin with the diced pork again and repeat each layer. 
 Pour 2 qts. of boiling water over all and cover pot closely. 
 Merely simmer for 3 hours, then remove cover and season 
 well with pepper, salt, a dessert spoon of sugar and a little 
 Worcestershire sauce or tomato catsup. Cover the pot again 
 and simmer for at least an hour longer. Just before serving 
 rub 3 tablespoons butter into 2 of flour and add to the stew; 
 cook gently a few minutes and serve hot.
 
 CHAPTER VIII. 
 
 SALADS 
 
 If any would not work, neither should he eat. 
 
 — Old Proverb. 
 
 A TALK ON SALADS 
 By Lady Polly 
 
 (Editor's Note: L. P. is none other than Mrs. Lewis 
 Clarke Lucas of "Washington, D. C, author of the fine little 
 book "All About Salads." The reprint here is with her kind 
 permission.) 
 
 There are salads galore. Meat, fowl and fish salads; egg, 
 cheese and vegetable salads; nut and fruit salads. Combined 
 with lettuce, cress, endive, celery; with a dressing of salt, 
 pepper, oil and acids, many varied dishes may be made which 
 are pleasing to the eye and delicious to the taste. 
 
 The salad dressings mostly used are the French and the 
 mayonnaise. The first is made by placing salt and pepper in 
 a bowl and adding oil gradually until the salt is dissolved, 
 then vinegar, stirring so that the oil may be thoroughly 
 incorporated. 
 
 The mayonnaise is made by adding oil slowly, drop by 
 drop, to the yolks of eggs until you have a mixture about the 
 consistency of custard and with no sign of oil or vinegar. It 
 is essential that the best Italian oil be used. 
 
 Condensed cream may be used in dressings requiring 
 cream, although the fresh is to be preferred. The dressing
 
 60 THE ALL-AMERICAN COOK BOOK 
 
 must not be mixed with the salad until immediately before 
 serving, and both the salad bowl and the ingredients must be 
 
 as cold as possible. The rule with few exceptions is, that all 
 meat and fish salads should be served with mayonnaise, and 
 all vegetables with French dressing. 
 
 Many salads are improved by marinating. The marinade 
 should be mixed with the ingredients and set on the ice for 
 awhile before serving. For instance, in making chicken salad, 
 the chicken should be diced, mixed with the marinade and 
 chilled. Celery, or any vegetable that should be crisp, must 
 not be added until the salad is ready to be served, as the 
 marinade would wither it. All fish and meat salads, without 
 exception, should be marinated, and all vegetables that are not 
 to be served crisp. Tomatoes are so much improved by this 
 process that there is no comparison. When tomatoes are to be 
 served whole they should stand in the marinade at least one 
 hour. 
 
 Lettuce or endive, with French dressing, is an everyday, 
 simple salad ; those composed of meats mixed with green vege- 
 tables, such as lettuce with mayonnaise, are supper and lunch- 
 eon salads and should never follow a heavy dinner. "When 
 served with roast, green salads are greatly improved by com- 
 pounding mint or tarragon vinegar with the French dressing. 
 
 For those who are unable to use oil there are many dress- 
 ings which may be prepared without it. My advice, however, 
 to such persons would be that they cultivate a taste for the oil. 
 
 In many homes salad is always a part of the luncheon 
 and dinner menu. Very little time is required in their prepa- 
 ration and they are inexpensive. All classes of French serve 
 salads daily and they are presumed to be most economical in 
 matters pertaining to the table. 
 
 On a hot summer day, instead of eating a heavy dinner, 
 let the meal consist of a light soup, a vegetable or fish salad, 
 and iced cocoa, and see how much better you feel. Go into a 
 cafe on a hot day, observe the American who rushes in mopping 
 his brow with his already saturated handkerchief, makes loud 
 complaints of the heat, orders a heavy dinner, and bolts it 
 while fanning himself vigorously. 
 
 Our grandmothers gave much thought to the medicinal 
 properties of the "greens" served at heir tables. Parsley, 
 mustard, cowslip, horse radish, dock, dandelion and beet tops 
 clear the blood and regulate the system. Why not make use 
 of the remedies that nature supplies so lavishly, and lessen our 
 druggist bills?
 
 THE ALL-AMERICAN COOK BOOK 61 
 
 Lettuce is a well-known nerve food, and should be seen 
 on our tables more frequently. There is such a variety of 
 ways in which to serve it that one is not likely to tire of it. 
 
 Always be especially careful in preparing greens for salads 
 that they are thoroughly washed, and have no gritty substance 
 clinging to the leaves. I have often known very attractive- 
 looking salads to be spoiled completely by carelessness in this 
 particular. 
 
 Cucumbers are very delicious and may be served raw in 
 various ways. They are considered unhealthy by many, but 
 unless they are old and withered they are very digestible. 
 There is a prevalent superstition that cucumbers must be 
 sliced and laid in salt water for hours before serving. They 
 are simply ruined by this process. Keep them cool, on the 
 ice if possible, and peel and slice them just before serving, 
 when they will be crisp and delightful. 
 
 String beans supply iron. One of our most valuable vege- 
 tables, spinach, may be boiled and served cold with French 
 dressing. It contains iron. Cabbage, cauliflower and spinach 
 are all good for impoverished blood, and may be served as 
 salads. Celery finds a place in many salads. It is a nerve 
 food and overcomes rheumatic and neuralgic tendencies. 
 
 The tomato is not only a delicious vegetable, but a valu- 
 able one. Health authorities tell us that tomatoes stimulate 
 the healthy action of the liver. 
 
 Carrots form blood, improve the complexion, and boiled 
 in salted water and cut into dice blend very well with other 
 vegetables in a salad. Carrots and beets may be grated and 
 sprinkled over many salads to advantage, adding a touch of 
 color. 
 
 Asparagus benefits the kidneys, and may also be served 
 in various salads. 
 
 Fruit salads are very good on hot days. They are palata- 
 ble and are very easily made from any fruits in season. 
 
 Nuts may be added to any salad. They are nourishing, 
 tissue building, and by many are preferred to meat as a food. 
 
 Pretty effects are gained by hollowing out one vegetable 
 and using another as stuffing. 
 
 "Left overs" come in very nicely for a hastily gotten up 
 salad. A spoonful of cold peas, a chopped carrot, a few string 
 beans and a bit of cauliflower may be mixed, a French dressing 
 poured over it, and prove a very delightful, as well as econom- 
 ical, addition to the menu.
 
 62 THE ALL-AMEKICAN COOK BOOK 
 
 CHARLES S. WILSON 
 
 American Ambassador to Bulgaria 
 
 Hot Fruit Salad 
 
 Melt 2 tablespoons of butter, add 4 tablespoons of sugar, 
 
 1/4 cup of water, and *4 cup of lemon juice ; add 2 cups mixed 
 
 fruit, apples, bananas, figs and cherries. When hot serve with 
 
 cream sweetened and beaten until stiff. 
 
 U. S. SENATOR H. W. KEYES, State of New Hampshire 
 
 Cream of Cucumber Salad 
 
 One cucumber cut in small pieces, y 2 pt. of cream whipped, 
 2 teaspoons of gelatine dissolved in a little hot milk and water, 
 y 2 pimento cut in small pieces, y 2 teaspoon of tarragon vinegar, 
 salt and pepper to taste. Mix and let stand in mold 12 hours. 
 
 GOVERNOR T. F. KILBY, State of Alabama 
 
 Fruit Salad 
 
 One can of sliced pineapple, 1 stalk of celery, juice of 1 
 grape fruit, y 2 cup of pecan nuts, 1 can of white cherries 
 (seeded), juice of 1 lemon. Cut pineapple in squares with 
 scissors; dissolve a little gelatine with juice of lemon and 
 grape fruit and add nuts, celery, pinapple, and grapes. Pour 
 this mixture into a mold and when congealed serve on lettuce 
 leaves with mayonnaise dressing. 
 
 MAJ.-GENERAL H. L. ROGERS 
 
 Quartermaster-General, U. S. Army 
 
 Frozen Salad (A Warm Weather Salad) 
 One pound of white grapes (seeded), 1 can of pineapple 
 (cut in cubes), 1 cake of Neufchatel cheese or Philadelphia 
 cream cheese, 1 cup of mayonnaise dressing, 1 pt. of whipped 
 cream. Stir all together and freeze. Serve on lettuce leaves 
 with biscuits. 
 
 GEORGE E. CHAMBERLIN 
 
 American Consul to Glasgow, Scotland 
 
 Apricot Salad 
 
 One can apricots, 15 chopped marshmallows, y 2 cup of 
 chopped pecans, 4 egg yolks, 4 tablespoons vinegar, 1 table- 
 spoon sugar, 1 teaspoon salt, 1 teaspoon dry mustard, 1 tea-
 
 THE ALL-AMERICAN COOK BOOK 63 
 
 spoon butter, few grains of red peper, 1 cup of whipped cream, 
 crisp lettuce leaves. Drain the apricots and lay them on the 
 lettuce leaves. Put the egg yolks into a double boiler, add the 
 vinegar, sugar, salt, mustard, red pepper and butter, and stir 
 over the fire until they have cooked 5 minutes. Allow to cool 
 and then add the whipped cream and beat all thoroughly 
 together. Next add marshmallows and nuts. Place a spoonful 
 of the dressing on each plate of salad. 
 
 REAR ADMIRAL G. R. CLARK, U. S. Navy 
 Cucumber Jelly Salad 
 
 One large cucumber, ^ finely chopped onion (medium 
 sized), finely chopped green pepper, put through meat grinder 
 and seasoned highly with 2 tablespoons of vinegar, red pepper, 
 black pepper, salt and paprika. Soak 1 pkg. of Knox's gela- 
 tine in cold water, then pour on 1 cup of boiling water and 
 stir in cucumber mixture. Serve on lettuce leaves with mayon- 
 naise dressing. 
 
 GOVERNOR C. A. MABEY, State of Utah 
 Tomato Salad 
 
 One quart of tomatoes, 1 teaspoon each of sugar, salt, 
 pepper and paprika, 5 cloves, 1 sliced small onion. Boil all 
 for 15 minutes, then strain and add to juice 1 package of 
 Knox's gelatine. Pour into molds and allow to stand 24 
 hours. Serve on lettuce leaf with Thousand Island dressing. 
 
 NEWTON BAKER 
 
 Former Secretary of War 
 
 Jellied Grape Fruit or Orange Salad 
 
 To 1 pt. of the juice of a grape or orange use l 1 /^ table- 
 spoons of gelatine. Pour into small molds with cherry in the 
 bottom. Serve with mayonnaise. 
 
 BRIG.-GENERAL J. H. McRAE, U. S. Army 
 
 Nut Gelatine Salad 
 
 Soak 1 envelope of Knox's gelatine in 2 tablespoons cold 
 water, then pour on 1 cup of boiling water. Add to the gela- 
 tine 1 cup chopped walnut meats, 5 chopped hard-boiled eggs, 
 1 can pimentos, 3 sweet pickles, % cup small pickled onions 
 (chopped fine), a little chutney (if liked), *4 cup of vinegar,
 
 64 THE ALL-AMERICAN COOK BOOK 
 
 salt, paprika and pepper to taste. Let stand until cold then 
 stir in 1 cup of stiff, well-seasoned mayonnaise and set on 
 ice to harden, and when cold, serve on lettuce leaves with 
 mayonnaise. 
 
 MRS. L. C. LUCAS (Lady Polly) 
 
 Sweetbread Salad 
 
 Let 1 pair of sweetbreads stand in cold water for y% hour. 
 Take them out, cover with boiling water and boil for half an 
 hour. Take out the sweetbreads and in their place put 1 lb. 
 blanched almonds, 1 slice of red onion, 2 bay leaves and 1 slice 
 of lemon. Boil for 20 minutes. When cold chop the sweet- 
 breads and almonds fine, mix, put on a bed of cress or lettuce 
 and pour over mayonnaise. 
 
 XT. S. SENATOR J. £. RANSDELL, State of Louisiana 
 
 Utopian Salad 
 
 Take % doz. oranges, cut in small pieces and free from 
 all seeds and stringy parts, 1 pineapple shredded, 1/2 lb. of 
 minced walnut meats and 1 bottle of cherries. Serve with a 
 dressing made of 4 beaten eggs, 4 tablespoons of sugar and 2 
 tablespoons of water. Remove from the stove and stir in butter 
 the size of an egg. When cold and ready to serve add 1 pt. 
 of whipped cream. 
 
 H. B. QUARTON 
 
 American Consul to Viborg, Finland 
 
 Dixie Salad 
 
 Prepare a head of lettuce in the shape of a basket and fill 
 with kernels of corn mixed with light Russian dressing. Gar- 
 nish with strips of red and green peppers. 
 
 HORACE REMILLARD 
 
 American Consul to Huelva, Spain 
 Duchess Salad 
 
 Cut up celery and apples into fine slices, add broken 
 English walnut meats and soak in French dressing just before 
 the meal. Before serving add a mayonnaise decorated with 
 grated truffles.
 
 THE ALL-AMERICAN COOK BOOK 65 
 
 COL. J. B. ALLISON, U. S. Army 
 Tango Salad 
 
 Three ripe, juicy pears ; cream or Roquefort cheese, lettuce, 
 y% cup mayonnaise, 14 cup olive oil, 1 teaspoonful vinegar, % 
 teaspoon salt, }4 teaspoon mustard, % teaspoon paprika, % cup 
 chili sauce, pimentos, lemon. Pare, halve and core the pears; 
 squeeze lemon juice over them to keep them from discoloring. 
 Place a ball of cream cheese or a few cubes of Roquefort cheese 
 in the cavity of each half pear. Set these on heart leaves of 
 lettuce and pour the dressing over them. 
 
 For Dressing: Mix together the olive oil, vinegar, salt, 
 mustard, paprika and chili sauce; beat and blend well, then 
 gradually beat this mixture into the mayonnaise. Garnish 
 the salad and dressing generously with juilienne strips of 
 pimentos, rinse them in cold water and dry on cloth, then cut 
 with scissors into strips. Large pears canned in halves may 
 be used in this salad. Remove from can and drain well. 
 
 CAPT. W. M. CROSE 
 
 Commandant U. S. Naval District, Cavite, Philippine Islands 
 
 Cheese Salad 
 
 One tablespoon gelatine, % cup cold water, 1 cup boiling 
 water, y% teaspon salt, y 2 lb. cheese (grated), % can pimentos 
 (cut in bits), 1 cup cream, whipped. Combine first 4 ingredi- 
 ents, set aside to solidify. When mixture has set, beat until 
 fluffy with beater. Fold in grated cheese, pimentos and 
 whipped cream. Let stand until set. To serve, heap lightly on 
 head lettuce. Place half a peach at side and a spoonful of 
 boiled dressing on top. 
 
 DAVID B. McGOWAN 
 
 American Consul to Vladivostok, Siberia 
 
 Salmagundi Salad 
 
 One cup diced tomatoes, 1 cup chopped celery, 1 cup 
 shredded new cabbage, 1 small cucumber diced, 3 hard-boiled 
 eggs, 4 small pickles, ^ minced onion, dressing, lettuce, 1 
 minced pimento. Combine the vegetables, chili, and mix with 
 dressing. Arrange on a lettuce bed and garnish with the dress-
 
 66 THE ALL-AMERICAN COOK BOOK 
 
 ing and the hard-cooked eggs, cut in strips lengthwise, and the 
 pickles, which should be sliced in thin rounds. The "sweet- 
 sour" dressing, which is much enjoyed with this salad, calls 
 for a cup of vinegar, % cup sugar, y 2 cup butter, 1 table- 
 spoon flour, y 2 teaspoon mustard, 1 teaspoon salt, and 4 egg- 
 yolks. These should be cooked like a custard, cooled and a 
 cup of whipped sweet or slightly sour cream should be added 
 just before serving. 
 
 COL. H. C. SMTTHER 
 
 Chief Co-ordinator, General Supply, U. S. Army 
 
 Cascade Salad 
 
 Prepare a head of lettuce in the shape of a basket, fill with 
 alligator pears scooped out in the form of little balls. Garnish 
 on the top with a nice slice of goose liver pate and with truffles. 
 Pour over it French dressing with paprika. 
 
 ALBERT HALSTEAD 
 American Consul-General to Montreal, Canada 
 
 Raisin, Chestnut and Apple Salad 
 
 One cup of selected raisins, 2 cups of cold boiled chestnuts, 
 2 cups of apple, y 2 cup of French dressing, y 2 cup of Malaga 
 grapes, shredded lettuce. Cover the raisins with half of the 
 French dressing. Let stand for 1 hour. Mix the chestnuts, 
 peeled, and the apples with the rest of the French dressing. 
 Mix well, and place on lettuce. Garnish with grapes cut in 
 halves and the seeds removed. Dust with paprika. 
 
 CONGRESSMAN F. W. MONDELL, State of Wyoming 
 
 Red Cherry Salad 
 
 One can red cherries or 1 pt. stewed, fresh cherries and 
 juice, 1*4 tablespoons granulated gelatine, 1 cup orange juice, 
 1 cup sugar, shelled pecans, lettuce, 1 tablespoon lemon juice, 
 whipped cream mayonnaise. Strain the juice from the cherries 
 (there should be one cup), add the sugar, and let come to 
 a boil. In the meantime soak the gelatine in the orange and 
 lemon juice and pit the cherries, replacing the stones with
 
 THE ALL-AMERICAN COOK BOOK 67 
 
 pecan-meats. Add gelatine to sirup, put the stuffed cherries 
 into individual molds, pour syrup over while hot, and when 
 stiff serve on lettuce with mayonnaise dressing diluted with 
 whipped cream. 
 
 U. S. SENATOR W. E. EDGE, State of New Jersey 
 Oeufs Gourmet 
 
 Six hard-boiled eggs, % cup grated American cheese, 5 
 tablespoons tomato catsup, few grains pepper, few grains mace, 
 few grains paprika, olive oil, lettuce and stuffed olives, ^ 
 teaspoon salt. Split the eggs in halves lengthwice. Remove 
 the yolks, mash them, and combine with the cheese, seasonings, 
 and catsup, adding olive oil to moisten as necessary. Roll into 
 oval balls, lay them in the whites of the eggs, and garnish each 
 with half a stuffed olive. Serve in nests of lettuce with cheese 
 straws. The cheese mixture alone or with the egg-yolks makes 
 delicious sandwiches, or the whole may be served with mayon- 
 naise as a salad. 
 
 COL. PETER MURRAY 
 
 U. S. Army, Governor's Island, N. Y. 
 
 Rice or Novelty Salad 
 
 Four cups of rice, y 2 cup of chopped carrots or beets, 
 2 cups of watercress or shredded lettuce, 6 olives, % cup 
 of French dressing, 1 cupful of mayonnaise, 2 tablespoonfuls of 
 onions. Pile rice in the center of the dish lined with lettuce ; 
 place vegetables around, then a circle of rice, with watercress 
 or lettuce around edge. Pour on French dressing with grated 
 onion ; garnish. Serve with mayonnaise. 
 
 BRIG. GENERAL F. J. KERNAN 
 
 U. S. Army 
 
 Shamrock Salad 
 
 Fill sweet green peppers with a well-blended mixture of 
 half a cupful of minced nuts, a ten-cent cream cheese, and a 
 tablespoon of butter. Cut with a sharp knife thin crosswise
 
 68 THE ALL-AMERICAN COOK BOOK 
 
 slices, resulting in a green clover-shaped rim with a cheese 
 center. Lay these on a lettuce bed, and dress with mayonnaise 
 to which pounded parsley has been added to give a green color. 
 
 BEAR ADMIRAL H. P. HUSE, U. S. Navy 
 
 Individual Sardine and Tomato Salad 
 
 Three sardines, 1 medium sized tomato, 2 olives, y 2 tea- 
 spoons chopped onion, 2 teaspoons chopped celery or cabbage, 
 1 teaspoon chopped green pepper or pimento, % teaspoon 
 sugar, 2 teaspoons thick mayonnaise, shredded lettuce, 1 sprig 
 parsley, additional mayonnaise. Peel the tomato, cut off the 
 top, scoop out the inside, and mix with one of the olives, 
 chopped, the onion, celery, pepper, sugar, and mayonnaise. 
 Return to tomato, and set it in a nest of shredded lettuce. 
 Place a spoonful of mayonnaise on the top, and sprinkle with 
 the parsley, minced. Surmount with the other olive, and 
 lean three sardines against the tomato to give a tent-like 
 appearance. 
 
 F. M. RYDER 
 
 American Consul-General to Vancouver, Canada 
 Stuffed Peppers for a Salad Course or Garnish 
 Take the tiny sweet peppers, red or green, and with a 
 small sharp knife scrape out all the seeds and soft fiber, leav- 
 ing only the shells. Now chop as many butternuts, black wal- 
 nuts or English walnuts as are desired, salt lightly and fill the 
 pepper cases, which should have been all slit on one side so as 
 not to destroy the pretty stem end of the pepper. The salt, 
 the pepper and the nut make a delicious combination, sure to 
 please. These pepper garnishes should be prepared several 
 hours before using. 
 
 BRIG.-GENERAL J. H. PENDLETON 
 
 Commanding General, U. S. Marine Corps, 2nd Base Force, 
 
 San Diego, Calif. 
 
 Forced Cucumbers 
 
 Cut off one end of a large perfectly ripe cucumber and 
 
 take out the seeds with a vegetable scoop ; fill the cavity with 
 
 a croquette mixture of chicken or veal; replace the end and 
 
 fasten with three toothpicks. Put in a steamer and cook. 
 
 Cook till tender; the water must not touch the cucumber. 
 
 This may be served hot as an entree with a Hollandaise sauce, 
 
 or cold sliced, as a salad, with mayonnaise dressing, on a 
 
 lettuce leaf.
 
 CHAPTER IX. 
 
 SALAD DRESSING 
 
 Fools make feasts and wise men eat them. — Benj. Franklin. 
 
 U. S. SENATOR 0. E. TOWNSEND, 
 
 State of Michigan 
 
 Chairman, Committee on Post Offices 
 
 and Post Roads 
 
 Mayonnaise for Blue Monday Salad 
 Cut up some lively capers, add to these a 
 sauce made of the milk of human kindness and 
 thickened with peace oil and spiced to taste, 
 when using this mayonnaise always serve some 
 peals of fresh laughter with the salad. If you 
 find it impossible to obtain the fresh peals use 
 some you have sundried for emergencies. 
 
 GOVERNOR A. M. HYDE, State or Missouri 
 
 Thousand Island Dressing 
 
 Eight ground hard-boiled eggs, 1 box sliced pimentos, 1 
 cup Ferndell chile sauce, 1 bottle sliced small pickled onions, 
 juice of 1 lemon, 1 cup of olive oil, paprika, salt, and cayenne 
 pepper to taste. Beat yolks of 2 eggs, add olive oil, drop by 
 drop, until thickened; add lemon juice; continue beating and 
 add rest of olive oil. Add above ingredients. 
 
 COL. F. J. MORROW, U. S. Army 
 
 Roquefort Cheese Dressing 
 
 One tablespoon of Roquefort cheese creamed with a fork;
 
 70 THE ALL-AMERICAN COOK BOOK 
 
 add paprika, salt, mustard, pepper, 1 teaspoon sugar, 3 table- 
 spoons olive oil to 6 tablespoons of vinegar.   
 
 CONGRESSMAN D. B. COLTON, State of Utah 
 
 Salad Dressing for Lettuce or Tomatoes 
 
 One cup of whipping cream, 4 tablespoons sugar, y 2 lemon, 
 a little butter coloring. Mix sugar and cream and lemon 
 juices and coloring. 
 
 BRIG.-GENERAL E. M. LEWIS 
 
 U. S. Army, Camp Travis, Texas 
 
 Three-Minute Mayonnaise 
 
 One teaspoon mustard, 1 teaspoon salt, dash of pepper, 1 
 tablespoon lemon juice, 1 whole egg, 1 yolk of egg, l 1 /^ cups 
 olive oil. Put the mustard, salt and pepper and lemon juice in 
 a bowl, then add the egg and egg yolk, being careful not to 
 break the yolk. Pour in 14 of the oil and beat with Dover egg 
 beater until stiff, then add the rest of the oil, 14 cup at a time. 
 
 COL. J. B. ALLISON, U. S. Army 
 
 Fruit Salad Dressing 
 
 One tablespoon butter, 2 tablespoons sugar, 2 tablespoons 
 vinegar and 2 well beaten eggs. Beat all thoroughly together 
 and put in double boiler until it thickens, stirring constantly. 
 When cool add pint of very stiff whipped cream. This is the 
 most delicious salad dressing for fruit that can be made. 
 
 LT. J. McCLOY 
 
 Commander U. S. S. Cormorant 
 
 Potato Salad Dressing 
 
 Yolk of 1 egg, pinch of salt, mustard and pepper. Mix 
 salad oil until it thickens, adding 1 tablespoon vinegar. Gar- 
 nish with hard-boiled eggs, parsley, celery and grated onion.
 
 THE ALL-AMERICAN COOK BOOK 71 
 
 PRESIDING JUDGE MARION DE VRIES 
 
 U. S. Court of Appeals, Washington 
 
 "This recipe was one mother used. It is 
 probably a familiar one to Southerners of years 
 ago. It is one of the prized ones of her collec- 
 tion." Marion De Vries. 
 
 Dressing for Cold Slaw (Cabbage Salad) 
 
 One cup of cream, $4 cup of butter, 2 tablespoons of mixed 
 mustard, 2 tablespoons of sugar, 1 teaspoon of salt, yolks of 4 
 hard-boiled eggs, dash of pepper, y 2 cup of vinegar. Have 
 cream and butter almost to boiling, mash yolks of eggs fine, 
 add sugar, salt, pepper and mustard, blend thoroughly, then 
 pour over this heated cream and butter. Have cabbage finely 
 chopped; over this pour y 2 cup hot vinegar. When it cools 
 stir cream dressing in thoroughly. Garnish top with white of 
 eggs. This is much better if made the day before. 
 
 H. DIEDERICH 
 
 American Consul to Sarnia, Ont., Canada 
 
 Mayonnaise Dressing 
 One tablespoon of flour, 1 tablespoon sugar, y 2 teaspoon 
 salt, iy 2 teaspoons to 1 tablespoon dry mustard. Mix these 
 dry ingredients together. One or 2 eggs well beaten and add 
 to the dry ingredients. One cup of vinegar (if too strong add 
 half cup each of vinegar and water). Let this come to a boil 
 and put the above mixed ingredients into this vinegar, boil 
 until thickened, remove from fire and add fairly large piece of 
 butter, and beat well for 5 minutes. When you wish to use 
 this add milk for thinning or cream, or sour cream. Season 
 with "Lea and Perrins" sauce. For Thousand Island dress- 
 ing add 2 tablespoons mayonnaise, 1 tablespoon drained chile 
 sauce, chopped sweet pickles, olives and green peppers. 
 
 COL. I. N. LEWIS, U. S. Army 
 Russian Salad Dressing 
 
 Note : This recipe prepared for Mrs. Lewis by the chef 
 at the Waldorf, New York City. 
 
 Two tablespoons of mayonnaise, 2 tablespoons confection- 
 er's sugar, 2 tablespoons tarragon vinegar, 2 tablespoons of 
 horseradish, 6 tablespoons of whipped cream and 6 tablespoons 
 of chile sauce. Season with salt, paprika, onion juice and 
 pepper.
 
 72 THE ALL-AMEEICAN COOK BOOK 
 
 FAMOUS SAYINGS OF FAMOUS AMERICANS 
 
 Shallow men believe in luck, believe in circumstances. 
 Strong men believe in cause and effect. — Ralph Waldo Emerson. 
 
 Show me a man who makes no mistakes and I will show 
 you a man who doesn't do things. — Theodore Roosevelt. 
 
 Teach economy — that is one of the first and highest virtues. 
 
 — Abraham Lincoln. 
 
 Christ furnished us the highest example of giving, but 
 even the humblest of us may take inspiration from His life 
 and make our own lives fruitful and full of satisfaction by 
 rendering helpful service. — W. J. .Bryan. 
 
 When you get into a tight place, and everything goes 
 against you, till it seems as if you couldn't hold on a minute 
 longer, never give up then, for that's just the place and time 
 that the tide '11 turn. — Harriet B. Stowe. 
 
 I want it to be said of me by those who know me best that 
 I have always plucked a thistle and planted a flower in its place 
 wherever a flower would grow. — Abraham Lincoln. 
 
 Is life so dear or peace so sweet as to be purchased at 
 the price of chains and slavery? Forbid it, Almighty God! 
 I know not what course others may take ; but as for me, give 
 me liberty, or give me death. — Patrick Henry. 
 
 With malice towards none, with charity for all, with firm- 
 ness in the right, as God gives us to see the right, let us strive 
 on to finish the work we are in. — Lincoln. 
 
 Let reverence for our land be breathed by every American 
 mother to the lisping babe that prattles on her lap. — Lincoln. 
 
 God reigns, and the government at Washington still lives. 
 
 — James A. Garfield.
 
 CHAPTER X. 
 
 VEGETABLES 
 
 Winter has found out what summer has laid up. 
 
 — Old Proverb. 
 
 VILLA SERENA 
 Miami, Florida 
 
 June 17, 1921. 
 
 My dear Mrs. Brebner: 
 
 Your favor at hand. I was strongly tempted 
 to give you as my recipe directions for eating 
 radishes, of which I am very fond. I eat them 
 with salt and butter and prefer the White Icicle 
 variety above all others. But lest this might not 
 be regarded as a full compliance to your request, 
 I beg to add the recipe for another of my f avoriate 
 dishes, viz: French Fried Onions. 
 
 I first ate these at the famous Grove Park 
 Inn, Asheville, N. C, and since that time have 
 passed the recipe on to a number of friends as 
 well as to dining car stewards. If you will take 
 the large onion and cut it cross-wise, so that each 
 slice will be made up of a number of rings, and 
 then drop the rings separately into a thin flour 
 batter and fry them as you would sliced potatoes, 
 you will find them very palatable. 
 
 I hope you may deem the humble onion 
 worthy of a place in the book you are preparing. 
 
 Very truly yours, 
 
 W. J. BRYAN,
 
 74 THE ALL-AMERICAN COOK BOOK 
 
 A. W. WEDDELL 
 
 American Consul-General to Calcutta, India 
 
 Stuffed Cauliflower 
 
 Use a medium sized cauliflower, a teaspoon of capers, 1 
 oz. of bread crumbs, 2 medium sized fresh mushrooms, grated 
 cheese, 1 gill of white sauce, pepper and salt. Boil the cauli- 
 flower in salted water still nearly cooked ; then drain carefully. 
 Place in a baking-dish, in which it may be served. Remove 
 thick stalk, and fill hole made with a mixture of the bread 
 crumbs, chopped capers, and mushrooms, cheese, salt and 
 pepper well blended. Press into as compact a shape as pos- 
 sible. Have white sauce ready, pour over, and then scatter 
 grated cheese on top. Place in oven for 15 or 20 minutes. 
 
 H. SHARP 
 
 American Consul to Edinburgh, Scotland 
 Sweet Potato Fritters 
 To 2 cups of cooked sweet potatoes rubbed through a 
 colander allow 3 eggs beaten light, 2 tablespoons of cream, 
 1 of melted butter and 2 of flour. Beat the eggs into the 
 potatoes, then add butter, cream and flour. Drop by the spoon- 
 ful into boiling fat and fry to a golden brown. Drain on 
 paper and serve with lemon sauce. 
 
 J. B. STEWART 
 
 American Consul to Chihuahua, Mexico 
 
 Frizoles 
 
 Soak desired amount of beans over night and in the morn- 
 ing start to cooking. Chop 1 onion very fine with bacon and 
 let simmer with beans, which should be soft and mealy. A bit 
 of garlic adds flavor to this and is liked by many. 
 
 REAR ADMIRAL BENSON, U. S. Navy 
 
 Baked Tomatoes 
 
 Fill a baking dish with ripe tomatoes cut in small pieces 
 (skin removed), canned ones will do, but keep all the juice; 
 into it put about 2 slices of bread, add 1 level tablespoon of
 
 THE ALL-AMERICAN COOK BOOK 75 
 
 salt, 1 tablespoon good shortening, y 2 cup of sugar and dash 
 of pepper. Cook a long time (about 2 hours slowly, being care- 
 ful not to scorch, as it will spoil them). Serve in dish in whieh 
 it was baked. 
 
 JOHN PHILIP SOUSA 
 
 Sands Point 
 Port Washington, Long Island 
 
 October 31, 1921. 
 
 My dear Mrs. Brebner: 
 
 Owing to my slow convalescence from a serious horseback 
 accident, I am only able now to send you my favorite recipe. 
 It is as follows: 
 
 Pelotas a la Portugaise 
 
 One quart can of tomatoes. Put in kettle on top of stove. 
 Simmer or let boil slowly for l 1 /^ hours. Add pepper, salt, 2 
 onions cut in fine slices, 4 allspice and 4 cloves. The cloves 
 and allspice to be added after it starts to boil. After 1^ hours 
 add : To 2 lbs. chopped beef add 1 onion chopped fine, 2 cups 
 bread crumbs, a little parsley, salt and pepper. Make into 
 meat balls about the size of a plum. Put into sauce and boil 
 l 1 /^ hours slowly. This makes fully 3 hours slow boiling for 
 the sauce. Use a package or a pound of spaghetti, not maca- 
 roni. Have a large pot of boiling water with about 1 table- 
 spoon of salt. Slide the spaghetti into the water. Do not 
 break it. Boil exactly 20 minutes. Must be tender, not tough, 
 nor doughy. To sauce add 3 bay leaves 1 hour before taking 
 off the stove. Serve spaghetti on large platter, pouring tomato 
 sauce over it. Serve pelotas on smaller platter, allowing a 
 small quantity of sauce to remain on them. Serve grated Par- 
 mesan cheese on side. Use the piece of cheese to grate, not 
 bottled cheese. This serves from 6 to 8 persons. 
 
 Wishing you every success in your enterprise, 
 Very sincerely yours, 
 
 John Philip Sousa. 
 
 £. L. HARRIS 
 
 American Consul-General to Singapore, S. S. 
 
 Sugared Sweet Potatoes 
 
 Cut cold boiled sweet potatoes into 14-inch sliees until
 
 76 THE ALL-AMERICAN COOK BOOK 
 
 you have 1 pt. Put 2 tablespoons of butter in a frying pan 
 or baking dish, and when hot lay the potatoes in, sprinkle the 
 top with 2 tablespoons of sugar, pour lightly over 2 tablespoons 
 of vinegar and cook until hot and brown. Sweet potatoes are 
 always richer with twice cooking. 
 
 THOMAS A. EDISON 
 
 Cold Slaw (Sour Cream) 
 
 Chop head of cabbage for cold slaw. One bottle of sour 
 cream (sweet with more vinegar will answer), ^ cup of 
 vinegar, 1 teaspoon of salt, salt spoon of black pepper, about 
 4 tablespoons of sugar (more if wished sweeter). Beat all 
 together until like whipped cream. Mix well with slaw and 
 put where cold. 
 
 COL. I. C. WELBOURN 
 
 Director U. S. Tank Corps, Washington, D. C. 
 
 Green Corn Pudding 
 One quart of milk, 12 ears of corn (grated), 5 eggs, 5 
 tablespoons melted butter, 1 tablespoon sugar. Grate corn 
 from cob and beat it with eggs; add butter, salt, milk and 
 sugar. Put in a covered baking dish (buttered) and bake 
 slowly for 1 hour. Just before serving remove cover and 
 brown. This recipe can be halved, using 3 eggs. 
 
 WM. H. HUNT 
 
 American Consul to St. Etienne, Prance 
 
 "I know that there is a great deal of misery 
 and suffering among the dependent families of 
 our wounded and unemployed ex-service boys, 
 and you deserve the highest credit for this unique 
 idea of coming to their rescue, as a cook book is 
 something that every household that respects 
 itself should not be without." W. H. H. 
 
 Sweet Potato Pone 
 Peel and grate 2 moderate sized raw sweet potatoes. Pour 
 over them water. Add 4 large spoonfuls of 1% cups of cold 
 brown sugar and 1 of butter. Season with ginger to taste,
 
 THE ALL-AMERICAN COOK BOOK 77 
 
 rub the ingredients well together and bake in a shallow but- 
 tered plate in a moderate oven about 3 hours. 
 
 BRIG.-GENERAL WM. LASSITER 
 Assistant Chief-of-Staff, U. S. Army 
 
 "I have tried this recipe in various parts of 
 the world and found it a good one." W. L. 
 
 Baked Egg Plant 
 
 Pare a large * eggplant and cut in small pieces, soak 
 in cold water 1 hour, cook in a small quantity of boiling water 
 for 20 minutes or until soft, mash, and season to taste with 
 butter, salt and pepper. Turn into a buttered baking crock, 
 cover with bread crumbs, moistened with butter and bake 
 until brown. 
 
 * Small eggplants frequently have a bitter flavor. 
 
 SGT. A. W. BOGGS 
 
 Note: Sgt. Boggs is the oldest living member of the 
 American Legion, being 80 years old. He was present in Ford's 
 Theater, Washington, when President Lincoln was assissinated. 
 He is also a member of the G. A. R. and served in the Spanish- 
 American War. 
 
 Stuffed Tomatoes 
 
 Select firm, solid tomatoes of similar size, cut a round 
 place in the top of each and scrape out the soft part. Mix 
 with stale bread crumbs, a little parsley, and, if you like, a 
 suspicion of onion and chop very fine. Season with salt, 
 pepper and butter, fill the tomatoes with the mixture, scatter 
 bits of butter over them and bake in a moderate oven, basting 
 occasionally with butter. Variation in seasoning may be made 
 by using buttered bread crumbs with fine chopped ham sea- 
 soned with cayenne pepper and a dusting of Parmesan cheese, 
 or minced meat, buttered bread crumbs, fine herbs to season, 
 and a beaten egg. Another stuffing liked by many is made with 
 rice.
 
 78 THE ALL-AMEKICAN COOK BOOK 
 
 DEPARTMENT OF STATE 
 Washington 
 
 February 11, 1922. 
 
 Dear Mrs. Brebner: 
 
 Both my wife and I are only too glad to aid 
 our ex-service men in any way we can. Neither 
 of us, however, is very much of a cook, and I am 
 afraid our recipes would not go very much further 
 than the following : First take a potato, bake it, 
 eat it. So I expect you will have to assign some 
 delectable recipe to us and let us get by somewhat 
 in the fashion of a camouflaged ship. 
 
 With best wishes for the success of your book, 
 which will earn, I hope, a great deal of money for 
 the unemployed ex-service boys, I am, 
 
 Yours very sincerely, 
 
 FRED M. DEERING, 
 The Assistant Secretary of State. 
 
 MR. DEERING 
 Nut Stuffed Potatoes 
 
 Six large potatoes, % cup ground nuts, 2 tablespoons thick 
 cream, 2 tablespoons butter, salt and white pepper. Wash 
 and bake potatoes. When done cut across evenly %-ineh from 
 the end. Remove the insides, being careful not to break the 
 skins. Mash the potato, add nuts, cream, butter, and season- 
 ing to taste. Beat with a fork until light, refill potato shells 
 and set in oven until hot. 
 
 BRIG.-GENERAL J. H. PENDLETON 
 
 Commanding General, Second Base Force, U. S. Marine Corps, 
 San Diego, Calif. 
 
 Hollandaise Sauce 
 Scant tablespoon of butter, heaping tablespoon of flour, 
 stir till smooth, adding slowly a cup of water; when smooth 
 and thick, pour over the well beaten yolk of an egg, season 
 with salt and tobasco sauce, and cook in a double boiler till 
 the egg is cooked. Beat well with an egg beater before serv- 
 ing; if used as a sauce for fish, add a few drops of lemon 
 juice ; if with a vegetable, a few drops of onion juice is better.
 
 THE ALL-AMERICAN COOK BOOK 79 
 
 AMERICAN CONSUL-GENERAL GEORGE H. MURPHY 
 
 Dean of the American Consular Service 
 
 Note : This recipe is dedicated to George H. Murphy by 
 Mrs. Margherita Dye, wife of the American Consul at Ciudad 
 Juarez, Mexico. 
 
 Baked Eggplant, Murphy Style 
 
 Four eggplants, 3 large onions, 6 large tomatoes, y 2 cup 
 of oil, salt and pepper, and 2 cloves of garlic. Wash and cut 
 slits about 2 inches long, lengthways of the vegetable, about an 
 inch apart. Into these slits stuff slices of onion and tomato. 
 Season and put in a baking pan, keeping eggplants close to- 
 gether; place remaining tomatoes and onions on top of egg- 
 plants, pour oil over and cook in moderate oven. Cover pan 
 after first half hour of cooking. If the flavor of garlic is liked, 
 split 2 cloves and put in pan while cooking. Remove garlic 
 before serving. 
 
 BRIG.-GENERAL E. K. COLE, U. S. M. C. 
 
 U. S. Marine Barracks, Paris Island, S. C. 
 
 Mexican Beans With Cheese 
 
 One quart of Mexican beans, 1 can tomatoes, 1 lb. of fat 
 bacon or dried ham, 3 large onions, 3 bell peppers, 2 cloves 
 of garlic minced fine, red chile peppers, salt, red pepper and 
 black pepper (usually made very hot). Put all ingredients into 
 iron pot together and fill up with water, bringing to a boil, 
 and then set on back of stove to simmer slowly and steadily 
 until the beans are tender and most of the liquor absorbed; 
 just before serving add 1 or 1^2 cups of grated cheese. This 
 preparation may be warmed over nicely. In case Mexican 
 beans cannot be gotten, the dish may be made with any dried 
 bean, which should be soaked over night. Red beans are 
 preferable. 
 
 W. A. BICKERS 
 
 American Consul to Puerto Plata, Dominican Republic 
 
 Cocoanut Sweet Potatoes 
 
 Boil 4 medium sized sweet potatoes until tender, cream with 
 them y 2 cup of cream, lump of butter size of egg, 1 tablespoon
 
 80 THE ALL-AMERICAN COOK BOOK 
 
 of sugar, y 2 pt- of grated cocoanut. Serve very hot. This is 
 a rare and delicious dish. 
 
 LT. PAUL E. KURRY 
 
 Camp Greenleaf, Georgia 
 
 Corn and Nut Loaf 
 
 Mix 2 cups of grated corn with y 2 a cup of bread crumbs, 
 1 cup of chopped English walnut meats, 1 cup of milk, 2 well- 
 beaten eggs, and salt and pepper to taste. Pour into a but- 
 tered mold and steam until done. 
 
 U. S. SENATOR THOMAS STERLING, State of South Dakota 
 Tomato Sauce for Meat or Fish 
 
 Cook 1 level tablespoon minced onion in 1 tablespoon 
 butter until a light brown, add 1 tablespoon each of minced 
 celery and parsley, add 1 rounded tablespoon of flour, well 
 blended with % cup of water, add % teaspoon salt and grad- 
 ually \y<z cups hot strained tomato. Stir and cook until smooth. 
 
 R. P. SKINNER 
 
 American Consul-General, London, England 
 
 Bechemel Sauce 
 
 Melt a piece of butter the size of a walnut into which 
 stir a soup spoon of flour, then slowly add % pt. of milk and 
 soak 10 minutes, stirring constantly. 
 
 CAPT. R. EARLE, U. S. Navy 
 Curry Sauce 
 
 One tablespoon of butter browned in a frying pan, 2 
 tablespoons flour, 2 tablespoons curry powder, iy 2 pts. of 
 good beef stock, 1 cup of tomato juice, few grains cayenne, 1 
 tablespoon Worcestershire sauce, 1 tablespoon of tomato catsup 
 cooked to a smooth sauce is good for any curry. If a table- 
 spoon of raspberry shrub or walnut catsup is used it is greatly 
 improved.
 
 THE ALL-AMERICAN COOK BOOK 81 
 
 AMERICAN CONSULAR SERVICE 
 
 Hull, England 
 
 JOHN H. GROUT 
 
 American Consul to Hull, England 
 
 April 11, 1922. 
 
 Baked Beans 
 I received your letter of March 28th this 
 morning and am somewhat surprised that out of 
 all the recipes that you have received none speak- 
 ing of baked beans. How strange! "Well, there 
 are lots of things I do not know, but I do at least 
 know "beans." I was born in*Beverley, Mass., 
 and people from there are called "Bevereley 
 Beaners," because it is supposed that that was 
 where baked beans were discovered. Much is 
 heard of "Boston beans," but that is due to the 
 fact that beans were first canned in Boston. They 
 had to go to Beverley to learn how to bake them, 
 however, before doing so. My old grandmother, 
 who taught me how to bake beans, used to execute 
 the process in the following way : Select a quart 
 of white pea beans. Sort them well over and 
 clear them of all foreign substance. Then, suppos- 
 ing it is Friday night, place them in a basin of 
 hot water, the water barely covering. Leave them 
 there until the next morning. Then take an 
 earthenware pot, preferably one of those enameled 
 inside, but the then parboiled beans in the above 
 pot, place a half pound piece of salt pork over. 
 Through the top of the pork cut diagonal lines, 
 just cutting through the rind. Next pour in water 
 until it barely covers the pork, then place in a 
 slow oven at say 8 o'clock in the morning and 
 allow to remain there until about 5 in the after- 
 noon. Stand guard over the door of the oven and 
 shoot anybody who attempts to open the oven 
 door for the purpose of pouring in water or other 
 objects. When the beans are removed they will 
 be found to be just what our old grandmothers 
 used to bake and take pride in, and they knew 
 better before or since what beans were, including 
 your humble servant. 
 
 Cordially yours, 
 
 JOHN H. GROUT,
 
 82 THE ALL-AMERICAN COOK BOOK 
 
 WM. HOWARD TAFT 
 
 Ex-President of the United States of America 
 
 Truffle Sauce 
 
 Rub together 1 tablespoon of butter and 2 tablespoons of 
 flour. Put 2 cups of brown stock on the stove, season, and 
 when it is boiling, put in the flour and butter. Chop up the 
 truffles very fine and put them in the sauce. 
 
 REAR ADMIRAL C. S. WILLIAMS, U. S. Navy 
 Horse Radish Sauce 
 
 Melt 4 tablespoons of flour and butter together, blending 
 thoroughly, then gradually add 2 cups of milk; bring to boil- 
 ing point and add y 2 teaspoon salt, dash of pepper and % cup 
 grated horse radish. Stir constantly. Excellent with roast 
 beef. 
 
 MAJ. BENJAMIN CROUCH 
 Sauce Tartare 
 
 To 1 cup of mayonnaise dressing add 1 tablespoon each 
 of finely chopped parsley, olives, pickles and chives. Excellent 
 for fried oysters. 
 
 CAPT. R. EARLE, U. S. Navy 
 
 Mushroom Sauce 
 
 Brown 1 tablespoon of butter and add 2 tablespoons of 
 flour, stir well and brown ; add water or beef stock, 1 cup of 
 mushrooms and season with salt and pepper to taste. 
 
 GOVERNOR H. J. ALLEN, State of Kansas 
 Salmon Sauce 
 
 Liquor off of salmon, 1 tablespoon flour, 2 tablespoons 
 tomato catsup, 1 egg and a tablespoon of butter. Cream all 
 together. Let 1 cup of milk come to a boil and then partly 
 cool. Add to the above sauce. Let boil again and pour over 
 salmon loaf when ready to serve.
 
 CHAPTER XI. 
 
 MISCELLANEOUS 
 
 A good dinner is better than a fine coat. — An Ancient 
 Adage. 
 
 W. M. COLLIER 
 
 American Ambassador to Chile, South America 
 
 Spanish Rice 
 Melt 2 tablespoons of butter in a saucepan, add 2 cups of 
 cooked rice, 4 tablespoons of grated cheese, 5 tablespoons of 
 tomato pulp, pinch of mustard, 1 teaspoon of chutney, salt to 
 taste and a few grains of cayenne pepper ; mix and beat thor- 
 oughly. Put in a baking dish, sprinkle with browned bread 
 crumbs and serve very hot. 
 
 REAR ADMIRAL A. GLEAVES 
 
 Commandant, First Naval District, U. S. Navy Yard, 
 Boston, Mass. 
 
 Curry 
 
 Chop 1 onion fine and fry dark brown in butter, then 
 drain from butter and place in a sauce pan. In same butter, 
 more added if necessary, fry y 2 lb. rich lean beef, lamb, veal, 
 chicken or chicken livers, then drain from butter and add to 
 onion. In the same butter fry 1 heaping tablespoon of "Gross 
 and Blackwell's" curry powder, till a dark brown (almost 
 black), but do not scorch. Add all together and cover with 
 fresh milk and let stew until the gravy is very thick (from 
 % to % of an hour). Oysters, clams, lobsters, fish or crabs, 
 also hard-boiled eggs, may be used instead of the meat, but 
 should not be fried. 
 
 A. A. WINSLOW 
 
 American Consul-General, Cape Town, South Africa 
 
 Salted Almonds 
 Blanch almonds by pouring boiling hot water over them;
 
 84 THE ALL-AMERICAN COOK BOOK 
 
 then remove the brown skins; over each cup of nuts pour 1 
 tablespoon of butter or almond oil and 1 even teaspoon of salt. 
 Spread in tin pan and brown in moderate oven; stir often, 
 watching closely. 
 
 COL. M. B. STEWART, U. S. Army 
 
 Asparagus Pudding 
 
 One tin of asparagus tips, 1 pt. of milk, 3 eggs, 2 table- 
 spoons of flour, y 2 teaspoon of salt, and a dash of pepper, and 
 1 tablespoon of sugar. Cut long asparagus in two, using only 
 tender tips; wash it, and add beaten yolks of eggs, flour, 
 sugar, salt and pepper. Fold in whites of eggs last. Do not 
 stir. 
 
 LT. COMMANDER LEE P. WARREN 
 
 Aide to the Assistant Secretary, U. S. Navy 
 
 Mushrooms Under Glass 
 
 Place some mushrooms on fresh toast and season with 
 salt and pepper. Put a piece of butter on each. Pour on 
 each dish a tablespoon of milk or cream, add 1 clove. Place 
 glass bell (which come for this purpose), or metal basin, over 
 the whole. Bake 20 minutes and serve with the cover on, 
 removing only at last minute. Add milk while baking, if it 
 dries up much. These should be arranged in dishes like small 
 soup plates. They are served in the same dish in which they 
 are baked. 
 
 U. S. SENATOR THOMAS STERLING, State of South Dakota 
 
 Chairman, Committee on Civil Service 
 
 Souffled Eggs 
 
 Beat white of 1 egg until stiff, season with salt, and put 
 into a cup, in a pan of warm water, beat gradually until a 
 boiling point is reached. As egg rises make a depression in 
 it and drop in yolk and cook only a very little longer. 
 
 REAR ADMIRAL R. H. JACKSON 
 
 General Board, U. S. Navy 
 
 Creamed Peanuts and Rice 
 One cup uncooked rice, 1 cup shelled peanuts, 1 teaspoon
 
 THE ALL-AMERICAN COOK BOOK 85 
 
 of salt, !/4 teaspoon of paprika, V/ 2 tablespoons of flour, 1% 
 tablespoons of fat, and iy 2 cups of milk. Boil the rice ; make 
 a white sauce of flour, fat and milk. Mix boiled rice, chopped 
 peanuts (first put through meat grinder) and seasoning to- 
 gether, and bake in a buttered baking dish 20 minutes. 
 
 D. LINARD 
 
 American Consul to St. Michael's, Azore Island 
 
 Sopa Forte (A Native Azorean Dish) 
 
 Make a soup of 2 lbs. of beef; add 1 lb. ham, cabbage, 
 turnips, carrots, peas, and season well with salt; also add 
 a green pepper. When cooked, remove the vegetables and 
 ham. Line a deep roasting pan with slices of bread, cover 
 with a layer of the well chopped vegetables, then add a layer 
 of ham finely chopped, and over that sprinkle a layer of 
 grated cheese. Continue these alternate layers till the dish 
 is full, taking care that the last layer is of bread, and cover 
 with grated cheese. Then ladle most of the soup — or stock — 
 over these layers and place in a hot oven for 10 minutes. To 
 serve, ladle into soup plates and pour over some of the remain- 
 ing broth with each helping. 
 
 WM. H. ROBERTSON 
 
 American Consul-General to Buenos Aires, Argentina 
 
 Hot Sandwiches 
 
 Cut 12 slices of bread y 2 inch thick; butter and spread 
 ham between; dip in milk and fry in hot olive oil until crisp 
 and brown. Serve immediately. 
 
 N. WINSHIP 
 
 American Consul to Bombay, India 
 
 Curry Powder 
 
 Eleven ounces of coriander roasted on an iron plate, 
 husked, pounded fine, and sifted; 2 teaspoons of mustard 
 seed, 1 teaspoon of jeera or cummin seed, 1 teaspoon of pep- 
 per, 15 dry chillies, 2 teaspoons of kuskus, each of these to be 
 slightly roasted and pounded separately; 4 inches of turmeric 
 to be roasted and pounded; pound also 4 cloves, 4 inches of 
 cinnamon and the seeds of 4 cardamoms. All to be mixed 
 together and kept dry in well corked bottles. This powder
 
 86 THE ALL-AMERICAN COOK BOOK 
 
 can be used for any curry; a pound of meat will require 2 
 teaspoons. 
 
 U. S. SENATOR A. A. JONES, State of New Mexico 
 Chili Con Huevos 
 
 Mix 2 tablespoons of ground red chili and 1 teaspoon of 
 flour in a little water until smooth, fry for a few seconds in 
 a tablespoon of hot lard; add to this plenty of salt and 
 enough boiling water to make a thick gravy. Beat yolks and 
 whites of '4 eggs separately, mix lightly together with y% tea- 
 spoon of salt; drop this mixture by tablespoonsful into hot 
 lard and fry like doughnuts. Lay these airy cakes in a deep 
 dish, pour the chili sauce over them at the moment of serving. 
 Like any omelet, they must be eaten while light. 
 
 STILLMAN W. EELLS 
 American Consul, Punchal, Maderia 
 
 Spaghetti 
 
 "I take pleasure in furnishing the recipe of 
 a way of serving spaghetti, which has always been 
 a favorite of mine. 
 
 Sauce: Stew tomatoes with a good deal of 
 sugar until you have produced a brownish red 
 syrupy mass. This should be seasoned with salt 
 and pepper. 
 
 Fry crisp several slices of bacon, cut into 
 small strips about % of an inch long. 
 
 Braise in butter several slices of boiled, 
 smoked tongue and cut into strips of the same 
 size. 
 
 Just before serving add the bacon and tongue 
 to tomato sauce. 
 
 Boil the spaghetti until it is thoroughly 
 cooked. Put it in a colander and dip it for a 
 moment in iced water. Put on a platter, pour the 
 sauce over it and serve immediately." 
 
 S. W. E. 
 
 W. S. HOLLIS 
 American Consul-General to Lisbon, Portugal 
 
 Cabbage Pudding 
 Line a mold with boiled cabbage. Put a layer of minced
 
 THE ALL-AMERICAN COOK BOOK 87 
 
 meat, boiled eggs cut in rounds, stoned olives and boiled finely- 
 cut carrots; then put a layer of cabbage and so on until dish 
 is filled, last layer being cabbage. Bake in moderate over about 
 20 minutes. 
 
 Note: This is a Portuguese dish. 
 
 PAUL H. CRAM 
 
 American Consul to Nancy, France 
 
 Cuban Cheese 
 
 (Note: This is a very rare and unusual recipe.) 
 One pound of best dried figs, 1 teacup of water, 2 teacups 
 of sugar. Wash the figs in warm water. Cook sugar and 
 water together until a syrup is formed. Then add figs, and 
 cook slowly until tender; then take up figs, and boil syrup 
 until thick. Pour over figs, and set aside until cold. Cut 
 Philadelphia cream cheese into 2-inch cubes, and pour over 
 each cube 2 tablespoons of syrup and 2 figs. Serve 1 cube with 
 a small cup of black coffee after dinner. 
 
 J. W. DYE 
 
 American Consul, Ciudad Juarez, Mexico 
 
 Chile Omelet 
 
 Six large chiles, 3 eggs, 6 slices of cheese, 2 large onions 
 and 4 tomatoes. Split and remove seeds from chiles; place 
 inside of each chile a piece of cheese ; beat eggs, add salt, and 
 dip chiles in beaten egg and fry in deep fat. Have a stew 
 prepared of the onions and tomatoes and pour over the chiles. 
 Serve hot. 
 
 REAR ADMIRAL R. E. COONTZ 
 
 Chief of Naval Operations, U. S. Navy 
 
 Spanish Rice 
 
 One cup of rice, 3 cups boiling water, 6 large sliced onions, 
 can of tomatoes and 1 teaspoon of salt. Cook the rice in hot 
 drippings until golden brown, stirring frequently; remove 
 seeds from sliced red pepper and cook with onions 15 minutes 
 in boiling water; add rice and cook 10 minutes, then add 
 tomatoes, which have been warmed, stirring thoroughly. Cover 
 tightly and cook until water is absorbed. Do not stir again.
 
 88 THE ALL-AMERICAN COOK BOOK 
 
 L. R. BLOHM 
 
 American Consul to Aguascalientes, A. G. S., Mexico 
 
 Prunes Stuffed with Dried Apricots 
 
 Two cupfuls of large, soft prunes, 2 cupfuls of dried apri- 
 cots, 1 cupful of XXXX sugar, y 2 cupful of fresh grated 
 cocoanut. Soak the prunes for one hour, and dry ; with a sharp 
 knife remove the stones; fill with apricot, which has been 
 washed, dried and put through a food chopper. Form into the 
 natural shape of fresh prunes. Mix the sugar and cocoanut 
 together and roll the prunes in it. Spread on a platter to dry. 
 
 W. W. BRUNSWICK 
 
 American Consul to La Rochelle, France 
 
 Omelet Souffle 
 
 Beat well yolk of egg. Then beat white until like snow. 
 To white then add 2 teaspoons of "sucre vanille." Mix the 
 white and yolk together, very gradually, by taking spoonful 
 of white and mixing to yolk, then another and another until 
 all is mixed. Place in lower part of oven a few minutes, then 
 in upper oven until a little brown. To serve as a dessert, if 
 desired, a little candied fruit may be cooked in the omelet 
 and sugar sprinkled over the top. 
 
 CAPT. W. M. CROSE 
 
 Commandant, U. S. Navy Yards, Naval District, 
 Cavite, Philippine Islands 
 
 Fish Timbales 
 
 Chop fine 1 cup of white, cooked fish; boil iy 2 cups of 
 milk and y 2 pt. of bread crumbs together, and when cool, add 
 the fish gradually, and press through a sieve; add 4 table- 
 spoons of cream, 1 teaspoon salt and dash of pepper; fold 
 in the whites of 5 eggs (well beaten). Pour mixture into 
 timbale cups, stand in a pan of boiling water in hot oven 15 
 minutes. Even better than the fish is to use asparagus tips. 
 
 J. S. BENEDICT 
 
 American Consul to St. John's, Newfoundland 
 
 Candied Grapefruit Peel 
 Take skins of grapefruit after pulp has been removed,
 
 THE ALL-AMERICAN COOK BOOK 
 
 cut in quarters with scissors, remove all membrane without 
 disturbing white part of rind; cut rind into narrow strips, 
 cover with water which has been added salt in proportion 
 to a scant % cup to 2 qts. of water; stand over night and in 
 the morning drain and rinse ; cover with cold water and boil 
 10 or 15 minutes, drain, rinse and again put in cold water 
 and boil until tender. Take weight of peel in sugar, and % 
 weight in water and boil to a syrup ; add peel and let simmer 
 until syrup is almost absorbed. Set aside to cool in syrup. 
 Roll in granulated sugar. 
 
 ADMIRAL H. B. WILSON 
 
 Commanding Officer, U. S. Naval Academy, Annapolis, Md. 
 
 UNITED STATES NAVAL ACADEMY 
 Annapolis, Maryland 
 
 December 14, 1921. 
 
 My dear Mrs. Brebner: 
 
 Admiral Wilson has asked me, in accordance 
 with your request, to enclose a recipe for creamed 
 mushrooms, which he obtained during his tour of 
 duty in France during the World War. It has 
 been translated rather freely into English, but I 
 think will prove satisfactory. 
 With kindest regards, 
 
 Sincerely yours, 
 M. S. Tisdale, 
 Lieut. Comdr., U. S. Navy, 
 Aid to Superintendent. 
 
 Champignons 
 
 Peel the mushrooms and cut off the stems ; put in a sauce- 
 pan over the fire until no moisture remains. When all the 
 moisture is gone take off and drain well. Then fry them in 
 boiling oil, with chopped onions and parsley. Sift in the pan 
 a pinch of flour and stir for a few seconds. Serve the mush- 
 rooms with a white sauce, made preferably with fresh, thick 
 cream. Add salt and pepper to suit taste. 
 
 REAR ADMIRAL C. S. WILLIAMS, U. S. Navy 
 Fried Apples 
 Select nice, hard, red apples and cut in eighths, but do not
 
 90 THE ALL-AMERICAN COOK BOOK 
 
 peel. Have a frying pan quite hot in which is melted 1 table- 
 spoon each of butter and lard for each 3 apples. Lay apples 
 in layers (but do not break) ; sprinkle with % cup of sugar 
 and cook. Do not have pan too hot. When light brown on 
 one side turn until both are alike. 
 
 BRIG. GENERAL J. W. RUCKMAN 
 
 NOTE : This recipe is placed in this book in memory of 
 Gen. Ruckman, who died last June, by his daughter-in-law, Mrs. 
 J. A. Ruckman. It is with pleasure I place on this page a 
 recipe in honor and memory of one as interested in the welfare 
 of our wounded and unemployed ex-service boys as was Gen. 
 Ruckman, a true son of Illinois and a 100 per cent American.? — 
 Editor. 
 
 Apples, Wiley Style 
 
 Six apples, ^> cup of flour, ^ cup of sugar, 2 tablespoons 
 melted butter, and y 2 cup of water. Pare the apples and cut 
 into quarters; dip them first in melted butter, then in the mix- 
 ture of flour and sugar. Put in a baking dish, pour the water 
 over them, and bake in moderate oven 40 minutes, or uutil 
 slightly brown on top. Serve hot with cream. 
 
 MAJOR GENERAL F. J. MORRISON, U. S. ARMY 
 
 Cheese Souffle 
 
 Two tablespoons of butter, 5 tablespoons of flour, y^ tea- 
 spoon of salt, 3 eggs, ^4 cup of grated cheese, and y 2 cup of 
 scalded milk. Melt the butter; add flour and mix well, then 
 gradually add scalded milk, stir salt, bit of cayenne pepper, 
 and cheese. Remove from the fire and add yolks of eggs 
 (beaten) until lemon colored. Cool the mixture and fold it 
 into the stiffly beaten whites. Pour into buttered baking dish 
 and bake in slow oven 20 minutes. 
 
 CAPT. R. E. BAKENHUS 
 
 Assistant Chief, Bureau of Yards and Docks, U. S. Navy 
 
 Cheese Dreams 
 
 Ingredients : American cheese, bread, bacon grease. Slice 
 the cheese in thin pieces ; place between slices of bread in sand- 
 wich form. Place a moderate amount of bacon grease in frying 
 pan and lay the sandwiches in the pan. Cook until the bread 
 is toasted a light brown. Add additional bacon grease as nec- 
 essary to keep the sandwiches moistened. Serve while hot.
 
 THE ALL-AMERICAN COOK BOOK 91 
 
 Easily and quickly prepared and very satisfactory for serving 
 large as well as small parties. May be cooked at camping 
 parties. 
 
 ROBERT SKINNER 
 
 American Consul-General, London, England 
 
 Gniochi for Two Persons 
 
 Put two ounces of butter in y 2 pint of milk, a pinch of 
 salt ; let it come to a boil and add two ounces of flour quickly, 
 stirring briskly and constantly until it forms a mass and does 
 not stick to the bottom of the saucepan ; then add some grated 
 Gruyere cheese, dip out small spoonsful, one after another, into 
 a pan of boiling water and let these poach three minutes; 
 afterwards place them in a colander and drain off the water 
 and place in a porcelain lined baking dish ; pour over bechemel 
 sauce and grate a cupful of Gruyere cheese and sprinkle over 
 the top, and pour over this a little melted butter. Then bake 
 in a moderately hot oven; it should take about 25 minutes to 
 cook them. 
 
 Bechemel Sauce 
 
 Melt a piece of butter the size of a walnut into which stir 
 a soupspoonful of flour; then slowly add y± of a pint of milk 
 and cook 10 minutes, stirring all the time. 
 
 COL. I. C. WELBOURN 
 
 Director, U. S. Tank Corps, Washington, D. C. 
 
 A Cheese Dish 
 
 Grate 1 cup of cheese; mix with 1 well beaten egg; add 
 salt and paprika. Spread on slices of toast, laying a slice of 
 uncooked bacon over each piece and put under toaster in the 
 oven until bacon is crisp and brown. Serve at once. This is a 
 delicious luncheon dish. 
 
 LT. EARL SUTHARD 
 
 Baked Cheese Custard 
 
 Put into sauce pan 2 ozs. of butter, 2 ozs. of flour, y 2 tea- 
 spoon of mustard, a little grated nutmeg and a little cayenne 
 pepper; place over fire and when all is blended together add 
 1 gill of sweet milk, then add y 2 lb. of grated cheese (Par-
 
 92 THE ALL-AMERICAN COOK BOOK 
 
 mesan). Do not let boil but stir until a smooth, thick cream; 
 next add the beaten yolks of 6 eggs, stirring constantly, and 
 beating for 5 minutes ; then add the well beaten whites, put in 
 well buttered baking dish and bake in quick oven 20 minutes. 
 
 MAJ.-GENERAL GEO. BELL, JR. 
 
 Commanding General, VI Corps, U. S. Army 
 
 A Cheese Dish 
 
 One can of tomatoes, iy 2 small onions and 1 lb. of cheese. 
 Fry onion in butter until golden brown; add grated cheese 
 and melt well, adding tomato juice very slowly, salt, pepper, 
 and paprika to taste. Serve on toast. 
 
 REAR ADMIRAL PHILLIP ANDREWS 
 
 Commandant, U. S. Navy Yards, Norfolk, Va. 
 
 Asparagus Timbales 
 
 One-half teacup of hot milk poured over 1 pt. of bread 
 crumbs ; when soaked beat smooth ; add 3 eggs, 1 at a time, 
 beating after each egg; add 3 tablespoons melted butter, salt 
 and cayenne to taste, and a little onion juice; add 1 pt. of 
 asparagus cut in pieces and beat mixture. Put in buttered 
 timbale molds in pan of hot water, with buttered paper on 
 top to keep from burning. Cook in oven 20 minutes. Serve 
 with a rich cream sauce. 
 
 U. S. SENATOR S. P. SPENCER, State of Missouri 
 Chairman, Committee on Indian Affairs 
 
 Welsh Rarebit 
 
 One lb. American cheese, 1 cup milk, 1 egg, y% cup butter, 
 1 tablespoon prepared or y 2 teaspoon dry mustard, 1 pinch 
 cayenne pepper, salt to taste. Grate or cut rather fine the 
 cheese and place this with the butter in a double boiler or 
 chafing dish. Beat the egg and mix well into it the mustard, 
 pepper and salt. When cheese and butter are thoroughly 
 melted, pour in slowly the mixture of egg, mustard, pepper and 
 salt, stirring well all the while. Next pour the milk in little 
 by liittle, allowing it to mix gradually. When it becomes a 
 rich looking, smooth paste, remove from fire immediately and 
 serve on toasted bread or crackers. 
 
 (If the rarebit becomes too heavy or thick, more milk may
 
 THE ALL-AMERICAN COOK BOOK 93 
 
 be added over the fire, remembering to stir it briskly.) 
 
 REAR ADMIRAL H. T. MAYO, U. S. Navy 
 English Monkey 
 
 One cup of Eastern cheese (grated), 1 cup of cream, 1 
 cup of bread crumbs, 1 egg, white and yolk beaten separately, 
 % teaspoon salt, % teaspoon paprika, and a dash of cayenne 
 pepper. Melt butter and cheese, add bread crumbs soaked in 
 cream, add salt, pepper, and beaten eggs (together) last. Serve 
 on toasted crackers. 
 
 "I am enclosing on the attached sheet a recipe of a very 
 popular dish in Mexico. It is a dish that seems to be relished 
 by all foreigners who come to Mexico." — A. J. McC. 
 
 MAJ.-GENERAL GEORGE BARNETT, U. S. M. C. 
 
 Commanding General, Department of the Pacific 
 
 Stewed Cheese 
 Six ounces of cheese (a little less than % H>0 grated, 2 
 eggs, 2 level tablespoons of butter and 1 cup of milk. Beat 
 all together and bake to the consistency of mustard. Bake a 
 light brown.
 
 94 THE ALL-AMERICAN COOK BOOK 
 
 "OUR COUNTRY!" 
 A Prayer Patriotic 
 
 (By Stanislav Martin Kolar) 
 Sgt. 1st Class, Med. Dept., 108th Engineers, 33rd Div. 
 
 Our Country, Thou art hallowed, 
 
 With reverence we speak thy name. 
 
 Thine is not a kingdom but a 
 
 Land of Freedom, 
 
 Sacred to the living and the 
 
 Legion of Hosts in Heaven ; 
 
 In Thee we abide in peace and content, 
 
 Patriotic in our endeavors we inspire 
 
 Patriotism in others. 
 
 Thou leadest not into aggression but, 
 
 Guarding our Starry Banner, 
 
 Glorify, peace on earth and good will 
 
 To man.
 
 CHAPTER XII. 
 
 PUDDINGS 
 
 "Your dressing, dancing, gadding, where 's the good in? 
 Sweet lady, tell me, can you make a pudding?" 
 
 EDWIN DENBY 
 
 Secretary of the Navy 
 
 Mary Morton Banana 
 One-half dozen bananas, y 2 cup of walnut meats. Grind 
 the meats and roll bananas in them, adding a little nutmeg; 
 dot with butter. Bake in oven until a golden brown. Serve 
 with cream. 
 
 U. S. SENATOR L. H. BALL, State of Delaware 
 Chairman, Committee on District of Columbia 
 
 Peach Pudding 
 
 Fill a baking dish with peaches (whole), pour over same 
 2 cups of water. Cover dish and set in hot oven until peaches 
 are done. Drain off juice and let stand until cool, then add 
 1 pt. of sweet milk, 4 well beaten eggs, 1 small cup of flour 
 with a teaspoon of baking powder mixed with it, stirred in 
 so gradually and carefully as not to make it at all lumpy, 1 
 tablespoon melted butter, little salt and 1 cup of sugar; 
 beat them all together for 3 or 4 minutes, then pour over 
 peaches. Set dish in moderate oven until a rich brown. 
 Canned peaches may be used. 
 
 WM. DAWSON 
 
 American Consul to Munich, Germany 
 
 Plum Pudding Jelly 
 One-half box of gelatine soaked % hour in 1 cup of cold
 
 96 THE ALL-AMERICAN COOK BOOK 
 
 water, y 2 oz. of chocolate, 1 cup of sugar, 1 pt. of milk, 1 
 cup of sugar, 1 cup seeded raisins, y 2 cup of currants. Dis- 
 solve the sugar in the milk and put it into the double boiler 
 to scald. Melt the chocolate, add a few teaspoons of milk to 
 make it smooth, and add it to the scalded milk. Remove from 
 the fire and add the soaked gelatine, stir until dissolved, then 
 strain into a mold. When it begins to set, or is firm enough 
 to hold its place, stir in the fruit, which should be cooked for 
 a few minutes to soften. Flavor with vanilla or lemon, and 
 if desired, a little citron, lemon or orange peel may be added. 
 Serve with whipped cream. 
 
 LT. COL. ARTHUR POILLON 
 
 American Military Attache, Bucharest, Roumania 
 Date Pudding 
 One scant cup of sugar, 1 cup of dates, chopped, % cup 
 of chopped walnuts, 2 eggs, beaten together, 1 heaping tea- 
 spoon of flour, 1 teaspoon baking powder and 2 tablespoons 
 of milk. Mix in order given and bake in a slow oven 40 min- 
 utes. Serve hot with cream. 
 
 GOVERNOR D. W. DAVIS, State of Idaho 
 
 Idaho Prune Pudding 
 
 (Editor's Note: Governor Davis' choice is very appropri- 
 ate, inasmuch as the plum is the official fruit of the State 
 of Idaho.) 
 
 Stone and chop about 22 cooked and sweetened prunes. 
 Add chopped meats of 10 walnuts. Beat the whites of 5 eggs 
 stiff and add 2 tablespoons of powdered sugar. Fold these 
 into prunes and bake in pudding dish over a shallow pan of 
 warm water and bake in moderate oven about % hour. Do 
 not remove pudding dish from pan of water until cool. 
 
 U. S. SENATOR R. P. ERNST, State of Kentucky 
 
 Chairman, Committee on Revision of the Laws 
 
 Glorified Rice 
 
 Three tablespoons of rice, 1% tablespoons of gelatine, 
 flavored with vanilla, 1 pt. of milk, 1 qt. of whipped cream, 
 1 scant cup of sugar. Wash the rice and put it in double 
 boiler with the milk and a tiny pinch of salt ; boil \y% hours ; 
 let cool, sweeten and flavor. Dissolve the gelatine in a small 
 portion of cold water, adding a tiny bit of boiling water.
 
 THE ALL-AMERICAN COOK BOOK 97 
 
 ■"-''•'■ : S? - I El " - gS^ 
 
 Let cool ; add to rice and watch carefully until it begins to 
 congeal, then whip in lightly 1 qt. of well beaten whipping 
 cream. Pack in ice, or set on ice to harden. Serve with dash 
 of tart jelly or preserves. Best looking packed in molds. 
 
 F. W. MAHIN 
 
 American Consul to Amsterdam, Netherlands 
 
 Prune Souffle 
 
 One quart of prunes, steamed, and mashed through a 
 colander; when sweetened to taste, add 2 tablespoons of lemon 
 juice (prunes must be cold when mashed). Beat whites of 10 
 eggs to a very stiff froth, then beat in the prune pulp. Put 
 in a buttered granite saucepan and bake 40 minutes. Serve 
 with sweetened or unsweetened cream. This pudding may be 
 turned out and cut in slices like cake, with the cream as a 
 sauce. 
 
 BRIG.-GENERAL W. H. GORDON 
 U. S. Army, Ft. Benning, Georgia 
 
 Southern Sweet Potato Pudding 
 
 Take 4 large sweet potatoes, wash and put in pot of hot 
 water and boil until thoroughly cooked; when cooked peel 
 and put in a mixing bowl; add y 2 cup of butter, 1 teaspoon 
 of nutmeg, and sugar to taste. Mix well. Place the whole 
 into a pudding dish, slice a lemon on top; place in oven and 
 cook until brown. Remove from oven and cover the top with 
 Angelus marshmallows and return to a very hot oven to let 
 brown. Serve at once (hot). This is a genuine Southern dish 
 and considered delicious. 
 
 S. E. McMILLIN 
 American Consul, Port Limon, Costa Rica 
 
 Black Pudding 
 
 One cup of flour, 1 teaspoon of salt, 1 cup of raisins, 1 
 cup of molasses, 1 cup of boiling water, and 1 teaspoon of 
 soda. Mix in order given, adding soda in a little of the boiling 
 water. Steam 3 hours and bake 1 hour. Serve with hard 
 sauce. 
 
 Sauce: One cup of sugar, y 2 cup of butter and 2 egg 
 whites. Cream butter and sugar together. Beat the eggs until
 
 98 THE ALL-AMERICAN COOK BOOK 
 
 stiff, and add slowly to creamed butter and sugar. Flavor with 
 vanilla. 
 
 BRIG-GENERAL H. H. BANDHOLTZ 
 
 War Dept., U. S. Army 
 
 Date Pudding 
 
 Two eggs, 1 cup sugar, 1 heaping tablespoon flour, y 2 tea- 
 spoon baking powder, 1 cup chopped dates, 1 cup chopped 
 English walnuts or butternuts. Beat eggs well; add other 
 ingredients in order named; bake y 2 hour in moderate oven. 
 Serve with sweetened whipped cream. 
 
 COL. J. B. BENNETT 
 
 U. S. Army, General Staff 
 
 Gula Malaca, or Singapore Pudding 
 
 One fresh cocoanut grated and squeezed through a cheese- 
 cloth (the milk squeezed from cocoanut is used for the sauce). 
 Two cups of brown or maple sugar, 2 cups of sage or tapioca, 
 washed and strained. Put the liquor in natural milk found in 
 the cocoanut, into the sugar and the squeezed cocoanut meat. 
 Put on fire, stirring constantly until boiling point is reached. 
 Strain through sieve, pour on tapioca and boil all together 
 about 15 minutes, stirring as it thickens^ Serve hot with the 
 cold sauce. 
 
 LT. COMMANDER LEE P. WARREN 
 
 Aide to the Assistant Secretary, U. S. Navy 
 
 Chocolate Pudding 
 
 One pint of cake crumbs, 5 tablespoons grated chocolate, 
 1 pt. of milk, 1 cup of sugar, 3 eggs, beaten separately. Melt 
 the chocolate and add milk and sugar, heat to the boiling 
 point and pour the mixture over the well beaten yolks, then 
 add the cake crumbs and bake y 2 hour. When done, cover 
 with meringue made of the whites of the eggs beaten stiff 
 with y 2 cup of sugar. Set in the oven to brown. 
 
 U. S. SENATOR JOS. I. FRANCE 
 Diplomatic Pudding 
 Place in a bowl 2 ozs. of bread crumbs, \y 2 ozs. of sugar,
 
 THE ALL-AMERICAN COOK BOOK 99 
 
 y 2 oz. of butter, 1 oz. of picked currants, y 2 oz. finely hashed 
 sweet almonds, 3 egg yolks, 1 tablespoon of flavoring (Mara- 
 schino juice). Mix all well together for 2 minutes with a 
 wooden spoon, then fill 6 lightly buttered, individual pudding 
 molds with the preparation. Lay molds in tin pan, pour in 
 boiling water up to y 2 their height ; set in the oven, and after 
 30 minutes remove; pour a hot sauce over the pudding and 
 serve. 
 
 J. V. A. MacMURRAY 
 
 Chief of Division of Far Eastern Affairs, 
 Department of State 
 
 Date Whip 
 
 One cup of stoned dates, y 2 cup of boiling water, 1 table- 
 spoon of lemon juice, 3 egg whites, i/3 cup of sugar, y 2 tea- 
 spoon of salt. Cook the dates in boiling water until tender; 
 press through a sieve. Beat whites until stiff; add sugar, 
 lemon juice and salt. Carefully fold in date pulp. Pile lightly 
 on a buttered baking dish and bake 30 minutes in moderate 
 oven. Serve with cream. 
 
 H. W. DIEDERICH 
 American Consul to Sarnia, Ont., Canada 
 
 Caramel Pudding 
 
 Put 3 heaping tablespoons of sugar into 1 cup of water 
 and boil until brown, and line the inside of a bowl with this. 
 Three eggs, well beaten, 3 cups of milk, 1 level tablespoon of 
 sugar, and few drops of vanilla. Strain before putting into 
 the bowl. Steam for 1 hour in water. For serving, turn out 
 of the bowl on a glass dish. 
 
 W. S. HOLLIS 
 American Consul-General, Lisbon, Portugal 
 
 Celestial Pood 
 
 Four ounces of sugar, 1 oz. of ground almonds, 1 oz. of 
 bread crumbs, flavoring desired (wine substitute), and 10 
 eggs. Put the sugar into water and let boil for 15 minutes; 
 then add the ground almonds and bread crumbs, and lastly 
 the yolks of the 10 eggs. Let the mixture boil 5 minutes.
 
 100 THE ALL-AMERICAN COOK BOOK 
 
 U. S. SENATOR REED SMOOT, State of Utah 
 Chairman, Committee on Public Lands and Surveys 
 
 Peach Pudding 
 
 One can of peaches. Pour off juice and add 1 cup of 
 sugar, 1*4 cups of flour, 1 cup of milk, 1 teaspoon melted 
 butter and 1 teaspoon baking powder. Mix in order given. 
 Pour over peaches. Steam 1 hour. Serve with cream. 
 
 SENATOR SMOOT'S PRAYER 
 
 Washington, April 5, 1917. — Just as the Sen- 
 ate voted to pass the war resolution last night, 
 Senator Smoot of Utah delivered the first prayer 
 ever delivered by a Senator on the Senate floor. 
 Rising in his place he said: 
 
 "God bless and approve the action to be 
 taken by the Senate this day. Oh, Father, pre- 
 serve our government and hasten the day when 
 liberty will be enjoyed by all the people of the 
 earth. " 
 
 COL. HAMILTON 
 
 XL S. Army, Washington Barracks 
 
 Peach Pudding 
 
 Two cans of peaches, 6 large apples, ^ lb. of blanched and 
 chopped almonds, y 2 lb. of stale macaroons. Pare and core 
 apples, cutting them in eighths. Make a syrup of 1 cup of 
 granulated sugar and 1 qt. of water; drop the apples, a few 
 at a time, and cook until tender, but not enough to allow 
 apples to become too soft; remove to a platter to cool as you 
 take from syrup. Add the juice from the can of peaches to 
 the syrup and let stand on the back of the stove to keep warm. 
 Dry and roll the macaroons until they are like bread crumbs. 
 Put in the bottom of a deep baking dish a layer of apples and 
 cover with chopped almonds and macaroon crumbs, then a 
 layer of peaches, covering each layer with the crumbs until 
 the dish is filled. Pour the warm syrup over all and cover 
 with layer of crumbs and nuts. Serve very hot with meat 
 course.
 
 THE ALL-AMERICAN COOK BOOK 101 
 
 U. S. SENATOR F. E. WARREN, State of Wyoming 
 
 Chairman, Committee on Appropriations 
 
 Pig Pudding 
 
 Six ounces of butter, 6 ozs. of bread crumbs, 6 ozs. sugar, 
 3 eggs, y 2 lb. finely chopped figs, 1 cup of milk, 1 grated nut- 
 meg, y 2 wine glass of brandy substitute flavoring, y 2 teaspoon 
 soda and y 2 teaspoon of cream oi tartar. Put in a mold and 
 cook in boiling water 3 hours. Hard sauce to be served with 
 pudding. 
 
 P. R. HENRY 
 
 American Consul to Teneriffe, Canary Islands 
 
 Huevo Mole 
 
 Materials : Six eggs, y 2 lb. of sugar, and almond essence. 
 
 Directions : Put y 2 lb. of white sugar in a saucepan, add 
 a little water and boil till it becomes a syrup. Break the 
 yolks of 6 eggs into a double saucepan, taking off the thick 
 skin which encloses the yolk, add a few drops of almond 
 essence and a very little bit of water. Pour the sugar syrup 
 on the yolks of eggs, stirring meanwhile and bring the mix- 
 ture to a boil, stirring one way all the time. When boiling 
 take off the fire and beat with a fork, adding 2 drops of water 
 every 5 minutes. The mixture must be beaten % of an hour 
 until it has the consistency of a thick mayonnaise sauce. Serve 
 in custard glasses. This is a delicious Spanish dessert, which 
 well repays the time and trouble in making it. 
 
 JOHN HUDDLE 
 
 Former American Consul to Hamburg, Germany 
 
 Steamed Chocolate Pudding, Creamy Sauce 
 
 Cream 3 tablespoons of butter and add gradually, while 
 beating constantly, % cup of sugar, then add 1 egg, well 
 beaten. Mix and sift 2 1 / 4 cups of flour with 4y 2 teaspoons of 
 baking powder and % teaspoon of salt, and add alternately 
 with 1 cup of milk to first mixture; then add 2y 2 squares of 
 unsweetened chocolate which has been melted in a small sauce- 
 pan floated in a larger saucepan of boiling water. Turn into 
 a buttered mold, adjust cover, and steam 2 hours. Remove 
 from mold and serve with creamy sauce. 
 
 Creamy Sauce : "Work % cup of butter until very creamy,
 
 102 THE ALL-AMERICAN COOK BOOK 
 
 and add gradually, while beating constantly, 1 cup of powdered 
 sugar; then add y 2 teaspoon of vanilla, a few grains of salt, 
 and J /4 cup of heavy cream, beaten until stiff. Remember in 
 filling mold for steaming never to allow mixture to fill mold 
 more than % full, for room must be left to allow for the 
 rising. For snow puffs never let the mold be more than y 2 
 full. 
 
 EARL B. SEARCY 
 
 Former (and first) State Adjutant of the American Legion 
 
 of Illinois 
 
 War Pudding 
 
 Two cups of graham flour, 1 cup of molasses, 1 cup of 
 sour milk, 1 cup of raisins, 1 teaspoon each of nutmeg and 
 cinnamon, 1 teaspoon soda, 2 teaspoons of melted butter. Mix 
 and bake slowly. Sauce: One teaspoon of flour to a cup of 
 sugar, butter in generous quantity. Add boiling water and 
 3 or 4 tablespoons of ground nuts. 
 
 (Note: This is the first recipe I received. — Editor.) 
 
 REAR ADMIRAL FIELD, U. S. Navy 
 
 Orange Marmalade Pudding 
 
 Three-fourths scant cup of butter, 1 cup of sugar, 1 cup 
 of flour, 3 eggs, 1 teaspoon of soda, 1 teaspoon of hot water, 
 
 1 teaspoon of lemon juice, and 1 tablespoon of marmalade. 
 Dissolve the lemon juice in the soda and hot water. Steam 
 
 2 to 3 hours. Eat with pudding sauce. 
 
 MAJ.-GENERAJ, HUNTER LIGGETT, U. S. Army 
 
 Plum Pudding 
 
 To 1 qt. of boiled milk, add (while milk is hot) rolled 
 crackers enough to thicken it. Add y 2 lb. of seeded raisins, 
 y 2 lb. finely cut citron, y 2 lb. currants, % lb. finely chopped, 
 blanched almonds. Add these ingredients after milk is cold. 
 Cream, 1 cup sugar, y 2 cup of finely chopped suet. Beat whites 
 of eggs and yolks separately, adding beaten yolks to creamed 
 butter, sugar and suet. Add this to the boiled milk and 
 crackers, and add raisins, citron, and nuts. Season with cin- 
 namon, nutmeg, cloves and mace. Add beaten whites of eggs 
 last. Bake slowly for 1 hour.
 
 THE ALL-AMERICAN COOK BOOK 103 
 
 REAR ADMIRAL S. S. WOOD, U. S. Navy 
 
 "Such a worthy object as you are working for deserr** 
 the support of all and I gladly contribute my mite to add 
 to the general fund." — S. W. 
 
 Jellied Apples 
 
 Pare, core and quarter tart apples ; cut the quarters into 2 
 or 3 pieces, depending upon the size of the apple. Put these 
 into an earthen dish — a new bean pot or casserole is suitable — 
 with layers of sugar between, using about 1^ cups of sugar 
 for about 1 qt. of apples. Add % of a cup of water, cover 
 and cook in a very slow oven for 3 or more hours. "When 
 tender and very red and juicy add to the hot juice drained 
 from the apples a scant quarter of a package of gelatine, soft- 
 ened in cold water, also a little lemon juice if desired. Care- 
 fully lift a few pieces of apples at a time and lay in the earthen 
 bowl, adding 1 teaspoon of the liquid, until all is used. Let 
 stand until cold and set, then turn out from the mold and 
 ornament with a piping of thick cream beaten solid or sur- 
 round with thin cream beaten with a whip churn and drained. 
 Syrup from a jar of preserved ginger may be added to the 
 cream before whipping. The apples are also particularly good 
 served hot, without gelatine, with cream and preserved ginger. 
 
 BRIG.-GENERAL LOGAN FELAND, U. S. Army 
 
 Mock Plum Pudding 
 
 One pound of finely chopped cooked carrots, % lb. chopped 
 suet, 4 tablespoons of sugar, 6 tablespoons of flour, 1 teaspoon 
 each of salt, cinnamon, and nutmeg, ^ teaspoon ground cloves, 
 and % lb. currants or mixed fruit. Boil % of an hour in 
 a pudding mold. Serve hot or cold with hard sauce. 
 
 J. R. BRADLEY 
 
 American Consul to Bluefields, Nicaragua 
 
 Baked Bananas and Cocoanut Cream 
 
 Take 6 bananas or more, place in a baking dish and dot 
 with butter and brown sugar thickly. Bake until nearly 
 candied. Serve with the cocoanut cream sauce. Sauce : Take 
 3 large cocoanuts, remove the meat from the shell and grate 
 it into a cheesecloth. Squeeze cream from cocoanut into a 
 small jug and set on ice until ready to serve.
 
 104 THE ALL-AMERICAN COOK BOOK 
 
 U. S. SENATOR I. L. LENROOT, State of Wisconsin 
 Graham Pudding 
 
 Two cups of graham flour, 1 cup of molasses, 1 cup of 
 sweet milk, 1 cup of chopped raisins, 1 cup chopped walnuts, 
 1 teaspoon of cloves and 1 of cinnamon, 2 teaspoons of soda 
 dissolved in the molasses, pinch of salt, and dessert spoon of 
 vanilla. Steam 3 hours. 
 
 Sauce: Beat 1 cup of sugar and y 2 CU P °* hutter to a 
 cream; add the well beaten yolks of 3 eggs, then the beaten 
 whites of 3 eggs. Keep it cool ; add vanilla just before serving 
 and beat again. 
 
 COL. F. J. MORROW, U. S. Army 
 
 Peach Marvels 
 
 These peaches, to be served with the turkey, are marvels 
 of luscious goodness. Place the halves of perfect canned 
 peaches in a baking dish, and pour over them the syrup from 
 the can. Fill each cavity with pecans, place a marshmallow 
 on each piece of fruit, and run in the stove to season and 
 brown a tiny bit. 
 
 ARTHUR COOKE 
 
 American Consul to Swansea, Wales, B. I. 
 
 Baked Bananas 
 
 Peel and slice 6 bananas lengthwise; line a baking dish 
 with them; dot with butter and cover with brown sugar; 
 continue until dish is filled. Bake until candied. A few drops 
 of lemon juice improves the taste. Serve with whipped cream. 
 
 REAR ADMIRAL S. S. WOOD, U. S. Navy 
 
 Poor Man's Rice Pudding 
 
 One quart of milk, 3 tablespoons of rice, 4 tablespoons 
 of sugar, a few drops of vanilla (when pudding is nearly done), 
 and raisins, if desired. Wash the rice well, then add the sugar 
 and raisins and stir into the cold milk. Put in a moderate 
 oven and let cook slowly until the rice is thoroughly cooked 
 (at least 1^ hours, and probably more, depending upon the 
 heat of the oven). The pudding should be stirred every 15 
 minutes to prevent skin forming over the top and keeping the
 
 THE ALL-AMERICAN COOK BOOK 105 
 
 rice and raisins well mixed in the mixture. When rice is well 
 cooked or nearly done allow the skin to form and brown with- 
 out stirring it for the last half hour. Much depends upon the 
 regular stirring. 
 
 REAR ADMIRAL D. W. TAYLOR 
 
 Chief, Bureau of Construction and Repair, U. S. Navy 
 
 Virginia Tyler Pudding 
 
 Line 3 pie plates with a rich pie pastry and bake until a 
 light brown; then heat the yolks of 4 fresh eggs very light. 
 Cream 2 cups of sugar and % cup of best butter. Add the 
 yolks to this and beat well. Then stir in by degrees 2 cups 
 of cream, and 1 teaspoon of vanilla. Mix thoroughly, put into 
 the pie crusts and bake slowly until done. 
 
 REAR ADMIRAL J. L. JAYNE, U. S. Navy 
 
 Thummery 
 Bake 4 medium sized apples, but do not remove the skins, 
 or sweeten. When cold remove skins and scrape from core, 
 removing all lumps. Beat whites of 2 eggs thoroughly (not 
 with a Dover beater, but a whip), then add apple pulp gradu- 
 ally. Add confectioner's sugar to taste and enough to smooth 
 mixture. Flavor with lemon. Serve with cream. 
 
 U. S. SENATOR T. H. CARAWAY, State of Arkansas 
 
 Queen's Basket 
 Cook y 2 cup of sugar and enough water to dissolve until it 
 spins a thread when dropped from a spoon. Set the dish in 
 boiling water to keep the syrup from hardening. Butter an 
 inverted bowl, dip macaroons in the syrup and arrange edge 
 to edge over the bowl. Bend a stiff piece of cardboard, but- 
 tered, in the form of a handle and set on the bowl, then lay 
 on it, edge to edge, macaroons dipped in the syrup. When 
 firm, remove the pasteboard and place the macaroon handle 
 on the basket by dipping each end into the syrup. Just before 
 serving fill with chestnut cream, which is made as follows: 
 Shell and remove by boiling the dark skins from 1 lb. Italian 
 chestnuts and boil again until tender. Mash and press through 
 a sieve, sweeten, flavor with y 2 teaspoon vanilla extract and 
 fold in 1 pt. of stiffly whipped cream. Decorate with boiled 
 chestnuts, candied by dipping them into a hard syrup.
 
 106 THE ALL-AMERICAN COOK BOOK 
 
 CHARLES S. WILSON 
 
 American Ambassador to Bulgaria 
 
 Fruit Cup 
 
 Arrange a box of hulled strawberries in a glass dish ; boil 
 
 1 cup of sugar, and % cup of water 5 minutes, then pour in 
 a fine stream onto the yolks of 3 eggs, which should be beaten 
 until thick. Cook over hot water, stirring constantly until 
 thickened. Cool, add the juice of 2 lemons and pour over the 
 fruit. Mix strawberries alternately with pitted cherries and 
 shredded pineapple. Chill thoroughly before serving. Chopped 
 nuts and marshmallows may top the dish. 
 
 GOVERNOR 0. H. SHOUP, State of Colorado 
 Pineapple Delight 
 
 One cup of chopped pineapple, 1 tablespoon of gelatine, 
 
 2 tablespoons of rice, % cup of sugar, 1 cup of whipping cream, 
 2 cups of boiling water or pineapple juice, pinch of salt, a few 
 preserved cherries. Boil rice until soft, then drain it. Dis- 
 solve the gelatine in the boiling water, add sugar and rice, cool 
 slightly, then add the salt, pineapple and whipped cream. Cool 
 and serve in dainty glasses with a cherry on top of each 
 portion. 
 
 REAR ADMIRAL HUGH RODMAN, U. S. Navy 
 
 Prune Honey Pudding 
 
 Wash \y% cups of prunes; then let them stand just cov- 
 ered with warm water for 20 minutes. Drain, remove the pits 
 and chop the pulp. To this add y 2 pt. of sweet milk, 1 cup of 
 bread crumbs, the grated rind of % a lemon, 3 tablespoons of 
 honey and 3 tablespoons of melted shortening. Then sift 1 
 cup of flour, 2 teaspoons of baking powder and 1 teaspoon of 
 salt together and add last. Place the mixture in a greased 
 covered mold (1 lb. coffee can is excellent), and set, weighted, 
 in a kettle of boiling water that will come % to the top of the 
 mold. Cook in this way or in a steamer for 2^ hours. Serve 
 with a sauce made of 1 beaten egg, 1 cup of honey and 2 tea- 
 spoons of lemon juice, boiled together. Add hot water if a 
 thinner sauce is desired.
 
 CHAPTER XIII. 
 
 PIES 
 
 You never can tell what's in a pie until it is opened. 
 
 — Old Saying. 
 
 AMERICAN CONSULAR SERVICE 
 Florence, Italy 
 
 May 4, 1922. 
 Madam : 
 
 There is no Mrs. Dorsey, except my mother, 
 Mrs. Ann Elizabeth Dorsey, who is 92 — almost 
 100 years American. 
 
 I don't know much about cooking, but I hap- 
 pen to have with me a recipe for Lemon Meringue 
 Pie such as I have eaten in my Maryland home 
 ever since I can remember. It's 100 per cent . 
 American, alright, and mighty good. 
 
 If this will be of use for your "100% Amer- 
 ican Recipes" you are quite welcome to it (as well 
 as to the Pumpkin Pie one which happens to be 
 on the same sheet, and that I therefore enclose), 
 especially if it can help a deserving ex-service man 
 or his family. 
 
 Very respectfully yours, 
 
 W. RODERICK DORSEY, 
 
 American Consul. 
 
 Lemon Pie 
 
 Juice of 2 lemons, rind of 1 grated, 2^ cups sugar, 2 of 
 milk, yolks of 6 eggs, 2 tablespoons of flour, 2 of butter. Beat 
 sugar and yolks of eggs together until very light, then stir
 
 108 THE ALL-AMERICAN COOK BOOK 
 
 in the butter melted, next the flour and milk. This makes 2 
 nice thick pies. Put in single crust in pie pans and bake in a 
 moderate oven until filling is thick. Beat the whites of the 
 eggs with about 2 tablespons of sugar until very stiff. When 
 the pies are sufficiently baked spread the whites as meringue 
 on top, sift granulated sugar over to make crisp and set in 
 oven just long enough to brown the meringue. 
 
 Pumpkin Pie 
 Two teacups stewed pumpkin, dry and mash fine, a heavy 
 y± lb. (say 5 ozs.) butter, juice and grated rind of 2 lemons, 
 
 1 wine glass of brady substitute, sugar to taste (say 2 teacups), 
 5 eggs. Beat yolks and whites separately, add yolks to ingredi- 
 ents, and stir in well beaten whites separately just before 
 baking. Put in single crust in pie tins and grate nutmeg on 
 top of each pie. This makes 2 pies. 
 
 GOVERNOR C. H. COX, State of Massachusetts 
 Lemon Pie 
 
 Mix one cup of sugar with 1 tablespoon of cornstarch, add 
 
 2 eggs, 2 lemons, grated rind of 1 lemon, 1 cup of boiling 
 water and 1 tablespoon of butter. Cook above ingredients until 
 thick and bake in 1 crust. 
 
 P. W. GODING 
 
 American Consul-General, Guayaquil, Ecuador 
 
 "However, I am enclosing copy of a recipe which she 
 brought from Montevideo, her home, that was a great favorite 
 with her and with me. When properly made it is one of the 
 most wholesome and agreeable pies ever placed upon my table 
 and will be appreciated by everyone who prepares it." — F. 
 W. G. (speaking of his wife's recipe). 
 
 Spinach Pie 
 
 Clean the spinach well and seperate the leaves from the 
 stems, boiling them in plenty of water to which a little salt 
 has been added; then drain through a strainer, and cut into 
 fine pieces, squeezing until the juice is well out, then add % 
 cup of bread crumbs which have been soaked in milk. Beat 
 slightly 3 eggs and mix with a small cup of grated cheese, 
 2 tablespoons of butter, and seasoned with salt and pepper to 
 taste. Place the mixture in pie tin 2 or 3 inches deep, greased
 
 THE ALL-AMERICAN COOK BOOK 109 
 
 with butter, the bottom of which has been covered with dough, 
 for the under crust ; then place the dough for the upper crust 
 on the top (the mixture nearly filling the tin). Bake % of 
 an hour when it is ready to be served. May be eaten hot or 
 cold. 
 
 MAJ.-GENERAL C. H. MUIR 
 
 Commanding General, U. S. Army, Camp Lewis, Washington 
 
 Courtesy of Mrs. McKenzie 
 
 Orange Pie 
 
 Three large oranges, 1 lemon, % cup sugar, 3 eggs, y 2 cup 
 water. Take juice of oranges and y 2 lemon, grated rind of 
 1 whole lemon and boil on stove, add the beaten yolks (3) and 
 whites of 2 eggs, 1 small tablespoon of cornstarch and boil 
 until thick. Take from stove and pour into a rich pie crust 
 which has been previously baked. Beat the remaining white 
 until stiff, add 1 tablespoon granulated sugar, put on top and 
 brown slowly for 12 minutes in oven. Then you have a fine pie. 
 
 GOVERNOR S. BONE, Territory of Alaska 
 
 "My Mother's Cream Pie" 
 
 One-half pint of milk, 1 egg, 1 tablespoon of cornstarch. 
 Sweeten and flavor. Stir sugar and cornstarch with a little 
 of the cold milk, add to the other milk when it comes to a 
 boil. Beat the yolk into the mixture while hot. When thick 
 remove from stove. Beat white of egg stiff, adding a little 
 sugar, and stir into cream mixture. Bake crusts separately. 
 Add cream and return to oven to brown. 
 
 WM. R. LOWRIE 
 
 American Consul-General to Athens, Greece 
 
 Puff Paste, Cream Layer 
 
 Make puff paste in 1 large sheet, cut in half and put in 
 the following cream between the layers: Cream: Two eggs, 
 whites and yolks, beaten separately. To the 2 yolks add 4 
 teaspoons of sugar, 4 measures of milk (using y 2 egg shell 
 as a measure), 1 teaspoon of cornstarch and a little salt. Cook 
 in boiler, stirring constantly. While cooking, dissolve 1 
 heaping teaspoon of powdered gelatine in a little cold water, 
 and add to the hot cream when it is thick. Add y 2 teaspoon
 
 110 THE ALL-AMERICAN COOK BOOK 
 
 of lemon extract last. Beat the whites of eggs stiff and add 
 to the mixture. Let cook y 2 hour and spread between the 
 layers of puff paste. Sprinkle with sugar and cut into small 
 cakes. 
 
 BRIG.-GENERAL J. H. McRAE, U. S. Army 
 
 Raspberry Custard Pie 
 
 Line a deep pie plate with a rich pie dough, scattering a 
 little flour and a handful of sugar in it. Put in berries, but 
 not as many as for a covered pie, one layer only. Again 
 scatter a little flour and sugar, and a pinch of salt. Over 
 all pour 5 or 6 tablespoons of sour cream. Bake as other 
 pies. Loganberries are delicious made in this pie. 
 
 MAJ.-GENERAL W. C. NEVILLE, U. S. M, G. 
 
 Sweet Potato Pie 
 
 One and \y 2 cups of mashed sweet potatoes, add 2 cups 
 of milk, 1 cup of sugar, 3 eggs, 1 tablespoon of butter and 
 1 grated nutmeg. Bake in a crust like pumpkin pie. 
 
 GOVERNOR W. H. McMASTER, State of South Dakota 
 
 Lemon Pie 
 
 Yolks of 4 eggs, juice and grated rind of 1 lemon, y 2 cup 
 sugar, 2 teaspoons flour. Cook all this in double boiler until 
 thick, let stand until cool. Beat whites, add *4 cup sugar, then 
 tabe about 3 tablespoons of the beaten whites and beat into 
 custard. About half of the remainder fold in gently. Fill crust 
 with above mixture, then put remaining whites on top and 
 brown slightly in the oven. 
 
 M. B. KIRK 
 
 American Consul to Rouen, Prance 
 
 Raisin Pie 
 
 One cup of seeded raisins, 1 cup of sugar, 1 cup of sour 
 cream, yolks of 2 eggs, y 2 cup of walnut meats, 1 tablespoon 
 of vanilla and pinch of salt. Chop raisins and nuts, stir to- 
 gether with sugar, seasoning and sour cream. Put in unbaked 
 crust and bake about 20 minutes. Cover with meringue or 
 whipped cream. 
 
 H
 
 THE ALL-AMERICAN COOK BOOK 111 
 
 MAJ. -GENERAL M. W. IRELAND 
 
 Surgeon-General, Medical Department, U. S. Army- 
 Chocolate Cream Pie 
 
 Two squares Lowney's Premium Chocolate or ^ cup of 
 Lowney's Cocoa, 14 cup cornstarch, 2 cups milk, 2 egg whites, 
 Mj cup sugar, 3 egg yolks, 14 teaspoon salt, 1 tablespoon vanilla. 
 Melt 2 squares Lowney's chocolate or ^ cup Lowney's cocoa, 
 add sugar, cornstarch, egg yolks, salt and milk. Cook in 
 double boiler till thick, stirring constantly ; flavor with vanilla. 
 Pour into a baked pie crust shell, cover with a meringue made 
 by beating egg whites till stiff and adding 2 tablespoons 
 sugar ; brown in oven. 
 
 GOVERNOR PAT M. NEFF, State of Texas 
 
 "The enclosed directions for making Pecan Pie I hope 
 will prove of service in the compilation of your book. The 
 pecan, as you perhaps know, grows more abundantly in Texas 
 than in any other state, and for this reason I thought a pie 
 with pecans as the principal ingredient would be particularly 
 fitting as a recipe from Texas." — Mrs. P. M. N. 
 
 Pecan Pie 
 
 One cup of milk, 1 tablespoon cornstarch, % cup of pecan 
 meats, 1 cup of sugar and 1 lemon. Place the milk and sugar 
 in a double boiler and bring to the boiling point. Add a pinch 
 of salt. Beat the yolks of the eggs, and blend the cornstarch 
 in these, adding a little cold milk, and stir gradually into the 
 boiling milk. Remove from the fire and stir in lemon and 
 pecans. Pour into a previously baked crust. Flavor with 
 vanilla. Set in the oven to brown slightly. Top with whipped 
 cream. 
 
 C. M. FREEMAN 
 
 American Consul to Sydney, Nova Scotia 
 
 Mince Meat 
 
 One pound of citron, 4 lbs. of apples (quartered but not 
 pared), 2 lbs. of raisins, 2 lbs. currants or Sultana raisins, % 
 lb. lemon peel, 2 lbs. kidney suet, 1 cup of molasses, 2 lbs. 
 brown sugar, iy 2 lbs. strawberry jam, 2 teaspoons each cin- 
 namon, cloves, allspice and nutmeg. Small bottle of almond 
 flavoring, 1 medium sized bottle Maraschino cherries. Put all
 
 112 THE ALL-AMERICAN COOK BOOK 
 
 fruit and suet through mincer. Recipe calls for 1 qt. of cider, 
 but try 1 pt. at first. Handful of salt. 
 
 REAR ADMIRAL H. A. WILEY, U. S. Navy 
 
 "The recipe for which you asked is enclosed 
 herewith. Mrs. Wiley fears that this will not be 
 very popular as in these days of economy it would 
 appear to the casual observer as a rather expen- 
 sive way of making a very ordinary article of 
 of food."— H. A. W. 
 
 Rich Lemon Pie 
 
 Six eggs, 3 lemons, 3 cups granulated sugar, y 2 cup rich 
 milk or cream and 1 large tablespoon of butter. Cream the 
 butter and sugar together. Beat the yolks of the eggs very 
 light and stir into the butter and sugar. Grate the rind of the 
 3 lemons and squeeze the juice into the mixture. Add the 
 whites (stiffly beaten) and milk. Pour this mixture into 2 
 baked crusts and bake in a very slow oven. The ingredients 
 should not be mixed together till it is to be poured into crusts 
 and immediately put in the oven. This makes 2 pies. 
 
 BRIG.-GENERAL U. G. McALEXANDER, U. S. Army 
 Courtesy of Mrs. J. W. Stuhr 
 
 Twelve Bridge Pies 
 
 One cup white sugar, y 2 cup butter, 1 cup seedless raisins 
 chopped fine, % cup walnut meats, cut; 4 tablespoons milk, 
 2 eggs. Cream the butter and sugar, add the yolks of eggs 
 well beaten, then the milk. Beat the whites to a stiff froth, 
 then fold in and add the nuts and raisins. Make pastry and 
 cover gem pans with it ; flour the raisins with 2 tablespoons of 
 flour. Top with whipped cream just before serving. 
 
 GOVERNOR L. M. RUSSELL, State of Mississippi 
 
 Cream Pie 
 
 Cream Filling : One pint of milk, 3 eggs, 2 tablespoons of 
 cornstarch, 2 tablespoons of flour, y 2 cup of sugar and 1 tea- 
 spoon vanilla. Scald the milk, separate the eggs and to the 
 yolks add the sugar and beat well; add to the scalded milk 
 slowly, stirring all the while. Place in a double boiler and cook 
 10 minutes. Add the cornstarch and flour, which has been dis- 
 solved in a little cold water. Stir constantly to prevent scorch-
 
 THE ALL-AMERICAN COOK BOOK 113 
 
 ing, cooking until thick, then add vanilla. 
 
 Crust: Two cups of flour, y 2 cup of shortening, y 2 tea- 
 spoon each, salt and baking powder, enough cold water to 
 mak a stiff dough. Roll out on a floured board, line the pie 
 plates, and bake in a quick oven until a light brown. Fill with 
 the cream filling. 
 
 Meringue: Three egg whites, 3 tablespoons sifted sugar; 
 beat sugar and eggs to a stiff froth, and spread on pies. Return 
 to oven until meringue is brown and well set, so that it will 
 not fall when cold. This recipe makes 2 delicious pies. 
 
 CONGRESSMAN THOMAS M. BELL, State of Georgia 
 
 McGinty's 
 
 Three cups of dried apples, cooked and sweetened, 1 cup 
 raisins, 1 cup currants, y 2 teaspoon each cloves, cinnamon and 
 allspice. Mix well. Pie crust for McGinty's: Two cups of 
 flour, 1 teaspoon salt, 2 tablespoon of butter or substitute, 1 
 level teaspoon of baking powder, 6 tablespoons of sweet milk. 
 Mix well and roll small amount thin, cut round with small 
 plate and put fruit on y 2 of dough and fold over and fork 
 around edge. Sprinkle with cinnamon and bake. 
 
 BRIG.-GENERAL ROBT. DAVIS, U. S. Army 
 
 Squash Fanchonettes 
 
 Line patty pans with pie crust; then fill with a custard 
 made of winter squash, stewed and pressed through a sieve, 
 and while warm add 1 rounding tablespoon of butter, 2 eggs 
 well beaten with % pt. of sugar, y 2 teaspoon each of pulverized 
 cinnamon and ginger and a generous pint of warm, rich milk. 
 After the shells have been placed in the moderate oven add 
 enough more of the custard to well fill the shells, as the mix- 
 ture shrinks in baking. When the custard is firm in the center 
 the pastry should be removed from the tins. Serve when cold, 
 placing a bit of whipped cream onto each top. 
 
 PAUL R. JOSSELYN 
 
 Assistant Chinese Secretary, American Legation, Peking, China 
 
 Cream Puffs 
 
 Put 2 tablespoons butter, 1 of sugar and 1 good pinch of 
 salt on fire in 1 cup water, until butter is melted. Remove,
 
 114 THE ALL-AMERICAN COOK BOOK 
 
 add \y^ cups pastry flour and work to smooth cream. Then 
 return to fire and stir rapidly until paste leaves sides of sauce- 
 pan. Let cool few minutes, then beat in 3 eggs, 1 at a time, 
 and continue to beat 10 minutes longer. Then stand on ice 
 
 1 hour. Form cake 2 inches or less in diameter in rows 
 
 2 inches apart in tin. The tins should be warmed, lightly 
 brushed with lard or oil, rubbed dry with clean paper, floured, 
 and all superfluous flour shaken out again, before putting in 
 the puffs. The forming is done with pastry bag. Brush the 
 top with beaten egg, and bake in very moderate heat about 35 
 minutes. "When cooled, slit open at 1 side and fill inside with 
 sweet cream filling or whipped cream. 
 
 F. T. P. DUMONT 
 
 American Consul to Frankfort, Germany 
 
 Date and Rhubarb Pie 
 
 Cut the rhubarb into small pieces and let it stand in boiling 
 water for 10 or 15 minutes while making the pie crust. Line 
 a pie tin with the pie paste and fill with rhubarb, placing over 
 the top of the rhubarb 1 cup of sugar and 1 cup of chopped 
 dates. Bake without an upper crust. When ready to serve 
 cover with whipped cream and ornament with stoned dates 
 stuffed with blanched almond meats. 
 
 BRIG.-GENERAL J. E. KUHN, U. S. Navy 
 
 Mince Meat 
 
 Three pounds of beef or beef tongue minced fine, 1 lb. 
 finely chopped beef suet, 4 lbs. finely chopped peeled apples, 
 2 lbs. seeded raisins, 1 lb. finely chopped citron, y 2 lb. grated 
 lemon peel, 2 grated nutmegs, 1 tablespoon ground cloves, 1 
 tablespoon allspice, 2 tablespoons ground mace, 1 tablespoon of 
 salt, 2 tablespoons ground cinnamon, juice of 2 lemons, juice of 
 2 oranges, 1 quart of brandy substitute. Makes 12 qts.
 
 CHAPTER XIV. 
 
 CAKES 
 
 Optimism — A cheerful frame of mind that enables a tea- 
 kettle to sing though in hot water up to its nose. 
 
 F. E. MORALES 
 
 American Minister to the Honduras 
 
 Banana Cake 
 
 One cup of sugar, y 2 cup of butter, 2 eggs, 2 cups of 
 flour, 1 cup of milk, 3 teaspoons of baking powder, pinch of 
 salt. Mix in order given, saving 1 egg white. Frosting: 
 Beat the egg white until stiff; add 1 cup of sugar and 1 cup 
 of mashed bananas beaten until thick; about 20 minutes is 
 necessary. Substitute strawberries for bananas for strawberry- 
 cake. 
 
 GOVERNOR L. F. HART, State of Washington 
 White Cake 
 
 Mix together l 1 /^ cups of sugar, 3 cups pastry flour, 2 
 teaspoons baking powder, 1% cups sweet milk. Mix alter- 
 nately with other ingredients, flour and milk, add 1 teaspoon 
 vanilla. Whites of 4 eggs beaten stiff folded in last. Bake in 
 3 buttered cake tins. Put together with sour cream filling, 
 made as follows: One pint sour cream, yolks of 4 eggs, % 
 teaspoon cornstarch, 1 teaspoon vanilla, % cup of nut meats, 
 cut up slightly. Pour sour cream into double boiler, stir in 
 yolks of eggs. Add cornstarch and cook until mixture thick- 
 ens. Take from fire, add chopped nuts and spread between 
 layers of cake.
 
 116 THE ALL-AMERICAN COOK BOOK 
 
 BRIG.-GENERAL C. £. SAWYER 
 Personal Physician to President Harding 
 
 Sunshine Cake 
 
 Whites of 10 eggs, iy 2 cups powdered sugar, yolks of 7 
 eggs, 1 teaspoon of grated lemon rind, 1 cup of flour, 1 tea- 
 spoon of cream of tartar. Beat whites until frothy ; add cream 
 of tartar and continue beating until stiff and dry ; add grated 
 lemon rind; add sugar, folding in lightly, then yolks beaten 
 until thick and lemon color, then flour. Bake in angel food 
 pan for 40 minutes in slow oven, allowing first 15 minutes for 
 rising. Cool cakes with pan reversed. Same as angel food. 
 
 GOVERNOR EMERY J. SAN SOUCI, State of Rhode Island 
 
 "Mrs. San Souci's Fruit Cake" 
 
 One pound of currants, 1 lb. of seeded raisins, y 2 lb. of 
 citron cut in small pieces, 1 cup of broken nut meats, juice 
 of 1 lemon and 1 orange, 1 cup of molasses, 2 eggs, 2 cups 
 of flour, 1 teaspoon each nutmeg and cinnamon, y 2 teaspoon 
 cloves, y 2 teaspoon salt, 1 cup light brown sugar, 1 scant cup 
 of butter, y 2 cup of coffee with 1 teaspoon soda dissolved in it. 
 Put cake in deep pan and bake 2 hours over slow flame. 
 
 E. J. HENNING 
 Assistant Secretary, Department of Labor 
 
 Chicago Cake 
 
 One cup of sugar creamed with ^ cup of butter, 1 well 
 beaten egg, pinch of salt, 1 cup sour or buttermilk, % tea- 
 spoon each of cinnamon and nutmeg, 1 small square of choco- 
 late (bitter), melted over boiling water, 1 teaspoon of lemon 
 extract, 2 cups of sifted flour, 2 teaspoons of baking powder, 
 y 2 teaspoon soda. Beat well. Frosting: Two cups confec- 
 tioner's sugar, 1 teaspoon butter mixed into sugar, square of 
 melted chocolate, enough cream to make it creamy (not too 
 much). Spread on cake. 
 
 C. M. FREEMAN 
 
 American Consul to Sydney, Nova Scotia 
 
 Sultana Cake 
 One and one-quarter lbs. white sugar, 1% lbs. flour, 4
 
 THE ALL-AMERICAN COOK BOOK 117 
 
 eggs, 2 lbs. Sultana raisins, % lbs. butter, 1 pt. milk, 1 tea- 
 spoon baking powder. Flavor with lemon and rose water. 
 Beat sugar and butter to cream, add eggs lightly beaten, then 
 milk and flour alternately and raisins. Bake 2% hours in 
 slow oven. 
 
 COL. ALBERT W. SWALM 
 
 American Consul to Hamilton, Bermuda. 
 
 Excellent Sponge Cake 
 
 Three eggs, the weight of eggs in sugar, the weight of 2 
 eggs in flour, juice of an orange. Place sugar, orange juice 
 and yolks of eggs in a basin and beat well, then add beaten 
 whites of eggs and flour gradually, alternating them. Bake 
 in slow oven until nice brown. 
 
 JUSTICE WILLIS VAN DEVANTER 
 
 United States Supreme Court 
 
 Cake 
 
 Three eggs, 1 cup sugar, y 2 cup butter, 1 cup milk, 2y 2 
 cups Swansdown flour, 1 teaspoon soda, 2 teaspoons cream of 
 tartar, 1 teaspoon vanilla. Cream butter and sugar; add eggs 
 beaten very light. Beat together. Add milk, taking out a little 
 in which to dissolve soda ; sift cream of tartar into flour. Beat 
 well. Add milk and soda, beat thoroughly, and bake. 
 
 NEWTON BAKER 
 
 Former Secretary of War 
 
 Mocha Icing (For Cake) 
 
 Cream 5 tablespoons of butter (or good substitute), 2 cups 
 granulated sugar, 4 teaspoons of cocoa. Cook over hot water 
 until smooth. Add 3 tablespoons of strong coffee and 1 tea- 
 spoon of vanilla. 
 
 H. C. WALLACE 
 
 Secretary of Agriculture 
 
 Old Time Spice Cake 
 Melt 1 tablespoon chocolate over hot water, add y 2 cup 
 dark brown sugar, y 2 cup hot water. Stir till smooth and 
 keep warm. Put 3 cups flour in sifter and add 1 teaspoon
 
 118 THE ALL-AMERICAN COOK BOOK 
 
 baking powder, y 2 teaspoon soda, 2 teaspoon cinnamon, % tea- 
 spoon nutmeg, pinch of ginger. Cream y% cup butter, y 2 cup 
 brown sugar, 2 well beaten eggs, the chocolate preparation, 1 
 cup sour milk. Beat thoroughly and stir in flour and 1 cup 
 each floured nuts and dates. Bake in a sheet and cover 
 with icing made of powdered sugar and cream. 
 
 GOVERNOR W. D. DENNY, State of Delaware 
 "Minnie Ha Ha" Cake 
 
 Two cups sugar, y 2 cup butter, 1 cup milk, 3 cups flour, 2 
 teaspoons baking powder, whites of 6 eggs. Cover with boiled 
 sugar icing, add nuts and raisins. 
 
 MAJ.-GENERAL W. M. WRIGHT 
 
 U. S. Army, "Presidio," San Francisco 
 
 L'Africane 
 
 One good cup sugar, 3 eggs beaten separately, V/ 2 cups 
 of flour, sifted twice, 1 small teaspoon cream of tartar, y 2 
 teaspoon soda dissolved in 4 tablespoons of milk, flavor with 
 vanilla. This makes a 3-layer cake with cream filling between 
 layers. Cover all with a chocolate sauce. Make filling with 2 
 cups milk, large cup sugar, 2 small eggs, 2 scant tablespoons 
 cornstarch. Flavor with vanilla. 
 
 GOVERNOR J. HARTNESS, State of Vermont 
 
 Sunshine Sponge Cake 
 
 Four eggs, beat the yokes and whites separately, add to 
 the whites 1 cup of sugar, to the yolks 1 tablespoon of vinegar, 
 drop by drop, stirring continually. Beat yolks and whites 
 until very stiff, lightly mix the two. Sift flour 4 times and 
 lightly fold in 1 cup of flour. Bake in medium oven. 
 
 MAJ.-GENERAL C. J. BAILEY 
 
 U. S. Army, Ft. Howard, Maryland 
 
 Sour Cream Cake 
 
 Two eggs in a cup, which fill with sour cream, 1 cup sugar, 
 1 cup flour. Beat all together for a minute ; 1 teaspoon vanilla, 
 1 scant teaspoon bi-carbonate of soda dissolved in a very little 
 hot water. Bake in small tins or layer cake tins.
 
 THE ALL-AMERICAN COOK BOOK 119 
 
 A. A. WINSLOW 
 
 American Consul-General, Cape Town, South Africa 
 
 Date Cake 
 
 One cup sugar, small y% cup of butter, y^ cup sweet milk, 
 4 eggs beaten to a stiff froth, 1% cups of flour, before sifting ; 
 1 teaspoon baking powder, 1 teaspoon lemon extract. Bake 
 slowly. May be baked in square tins or in layer cake pans, 
 and used for cocoanut layer cake. 
 
 H. C. HENGSTLER 
 Chief of Consular Bureau, Washington, D. C. 
 
 Ohio Cake 
 
 One cup butter, 2 cups sugar, 4 eggs, 1 cup milk, 3 cups 
 flour, 2% teaspoons baking powder. Cream butter and sugar 
 together until creamy. Beat eggs separately, add yolks to 
 creamed butter and sugar, then add milk, beat well. Then 
 add whites of eggs, then flour. In the last half cup of flour 
 stir in the baking powder. Bake 2 layers. Then to the third 
 layer add cup of chopped raisins and 1 lb. chopped English 
 walnuts, 1 tablespoon of cinnamon, 1 teaspoon allspice, grated 
 nutmeg to taste. Put this layer in center when puting together 
 and put orange filling between layers and ice cake all over 
 with any desired icing. 
 
 A. 6. SNYDER 
 
 American Consul-General, Christiania, Norway 
 
 "I have a number of recipes of my mother's (Mrs. C. P. 
 Snyder), but as she was specially noted throughout our section 
 of "West Virginia for her cake, I am sending you, for Mrs. 
 Snyder and myself, 2 of her old cake recipes, which I hope 
 may be of some service to you. 
 
 "If we can assist you in this worthy undertaking in any 
 other way, please do not hesitate to let us know." — A. G. S. 
 
 Date Cake 
 
 Twelve eggs, 2 cups sugar, 2 cups cracker dust, % cake 
 chocolate (Baker's), y% teaspoon allspice, 1 teaspoon cloves, 
 1 teaspoon cinnamon, 1 teaspoon vanilla, 1 lb. dates, ^ lb. 
 raisins, almonds and brandy substitute. Beat yolks and sugar 
 until light, add cracker dust, chocolate and spices, lastly beaten 
 whites. Bake in mold in moderate oven.
 
 120 THE ALL-AMERICAN COOK BOOK 
 
 U. S. SENATOR WESLEY JONES, State of Washington 
 
 Sponge Cake 
 
 Four eggs, 1 scant cup of sugar, 1 scant cup of sifted 
 flour, 3 tablespoons of water (no baking powder). Cream yolks 
 of eggs and sugar until very light, put in water, then add 
 flour, fold in whites of eggs beaten very stiff. Do not beat 
 mixture. Bake in a very slow oven 50 minutes. 
 
 6. H. KEMPER 
 
 American Consul to Sofia, Bulgaria 
 
 Spice Cake 
 
 Yolks of 10 eggs, y 2 cup butter, 2 cups sugar, Zy 2 cups 
 flour, iy 2 teaspoons baking powder, 1 cup of milk, 3 large tea- 
 spoons cinnamon, 1 teaspoon each allspice and cloves, 4 or 5 
 dried figs, 4 or 5 dates. Beat the eggs, add the sugar, then 
 butter, then spices, milk, sifted flour and baking powder. 
 Batter must not be too thick. All the flour need not be used. 
 Bake in a quick oven in a biscuit tin, first sprinkling the 
 chopped figs and dates over the batter. Place greased paper 
 in bottom of pan. Test with straws. When done cut in 
 squares. 
 
 REAR ADMIRAL THOMAS SNOWDEN 
 
 U. S. Navy, General Board 
 
 Nut Cake 
 
 One-fourth pound butter creamed with y 2 lb. powdered 
 sugar. Add whites of 6 unbeaten eggs (1 at a time), % CU P 
 of milk, 1% cups of flour. Beat well and add 1 cut English 
 walnuts and y 2 cup almonds chopped fine, add 1 teaspoon 
 baking powder. Flavor with almond extract. Bake about 1 
 hour in a loaf pan. 
 
 FOSTER BAIN 
 
 Director, Bureau of Mines. 
 
 Prune Cake 
 
 One-half eup of butter, iy 2 cups sugar, y 2 cup sour milk, 
 y 2 scant teaspoon soda, 2 cups flour, 1 teaspoon each nutmeg 
 and cinnamon, 1 cup chopped prunes, 1 cup chopped figs, 2 
 eggs. Mix and bake like other cakes.
 
 THE ALL-AMERICAN COOK BOOK 121 
 
 GOVERNOR W. DAVIS, State of Virginia 
 Chocolate Cake 
 
 Part 1. One-half cup of sugar, y 2 cup sweet milk, y 2 cake 
 chocolate, 1 egg. Cook all this until smooth and thick. Take 
 off and let cool. 
 
 Part 2. One cup sugar, y 2 cup butter, y 2 cup milk, 2 eggs, 
 2 cups flour, 1 teaspoon soda (put in the milk), 1 teaspoon 
 vanilla. Cream butter and sugar together, put in yolks of 
 eggs (beat whites separately), put in flour and whites. Pour 
 in Part 1 and add milk. Bake in 3 layers. Ice with following : 
 Two large cups white sugar, 1 cup sweet milk, y 2 cake of 
 chocolate, butter size of large egg. Cook until you can take 
 in fingers like dough, after dropping a little in cold water. 
 Take off fire and beat ; add 1 teaspoon vanilla. Spread on cake. 
 
 CAPT. N. E. IRWIN, U. S. Navy 
 Commandant, U. S. Navy Yards, Portsmouth, N. H. 
 
 Apple Sauce Cake 
 
 One heaping cup of sugar, y 2 cup butter, 1 cup fresh sour 
 apple sauce, 1 teaspoon soda, 1% cups of flour, 1 cup raisins, 
 y 2 cup walnut meats, 1 egg, 1 teaspoon of each kind of spices. 
 Bake about 2 hours in moderate oven. 
 
 GEORGE S. MESSERSMITH 
 
 American Consul to Antwerp, Belgium 
 
 Lady Cake 
 
 Three-fourths cup of butter, \y 2 cups of sugar, 2^ cups 
 flour, \y 2 teaspoon baking powder, whites of 6 eggs, flavoring. 
 This may be baked either as a loaf or layer cake and cocoanut 
 spread between layers and on top. 
 
 GOVERNOR W. R. FARRINGTON, Territory of Hawaii 
 
 Coffee Spice Cake 
 
 One-half cup butter, 1 cup of sugar, 2 eggs y 2 cup of 
 strong coffee, 2 cups of flour, 2 teaspoons baking powder, % 
 teaspoon salt, 2 teaspoons mixed spices. Mix as usual and use 
 coffee instead of milk. Bake in 2 layers in moderate oven 45 
 minutes. Filling: One and one-half tablespoons butter, \y 2 
 cups confectioner's sugar, \y 2 tablespoons cocoa, % teaspoon
 
 122 THE ALL-AMERICAN COOK BOOK 
 
 salt, 3 tablespoons strong coffee. Cream butter and sugar, add 
 cocoa, salt and coffee, stir until smooth. If too dry, add more 
 coffee. If too moist, more sugar. 
 
 C. M. FREEMAN 
 
 American Consul to Sydney, Nova Scotia 
 
 Scotch Cakes 
 
 One-half cup of brown sugar (removing all lumps), 1 cup 
 of butter, 2 cups of flour. Cream butter and sugar, work in 
 the flour and spread into pan. Bake in medium oven 20 
 minutes. 
 
 GOVERNOR N. E. KENDALL, State of Iowa 
 
 Pound Cake 
 
 One pound of butter, 1 lb. of sugar, 1 lb. flour, 9 eggs, 
 leaving out 2 yolks, grated peel of 1 lemon. Beat whites to 
 stiff, froth and the butter to a cream; add sugar to the yolks 
 and beat until very light, then the flour and whites of eggs 
 alternately. Bake in moderate oven. 
 
 P. R. BEARDSLEY 
 
 Mayor of Muskegon, Michigan 
 
 Devil's Food 
 
 Yolks of 2 eggs, 1 cup of sugar, 4 tablespoons melted 
 butter, 2 squares melted chocolate, 1 cup sweet milk in which 
 1 teaspoon of soda has been dissolved, 1^ cups flour, 1 teaspoon 
 baking powder. Bake in 2 layers about 20 minutes. Icing: 
 Two tablespoons butter, l 1 /^ cups powdered sugar. Cream 
 thoroughly and add 2^> tablespoons sweet cream, 2 tablespoons 
 cocoa, 1 teaspoon vanilla. 
 
 DAVID B. MACGOWAN 
 
 American Consul to Vladivostok, Siberia 
 
 Nut Cakes 
 
 Six egg yolks, 1 cup powdered sugar, 2 cups finely ground 
 nut meats, almonds or walnuts, 1 level teaspoon baking powder, 
 % teaspoon salt, 6 egg whites, 1 teaspoon vanilla. Beat egg 
 yolks and sugar thoroughly, add nuts, salt and baking powder. 
 When well mixed add stiffly beaten whites and vanilla. Bake
 
 THE ALL-AMERICAN COOK BOOK 123 
 
 in 2 layers. When cold, put between the layers cream which 
 has been beaten stiff, sweetened and flavored. Put cream on 
 top, making fancy designs with pastry bag. 
 
 COL. H. J. BISHOP 
 
 General Staff, XL S. Army 
 
 Angel Food Cake 
 
 Whites of 11 eggs, 1% cups granulated sugar, 1 cup 
 sifted flour, 1 teaspoon cream of tartar, 1 teaspoon vanilla. 
 Put cream of tartar into the flour and sift 5 times; sift sugar 
 3 or 4 times; beat eggs to very stiff froth; add sugar and 
 pinch of salt, then add flour gradually and last vanilla, mix 
 carefully. Turn into an ungreased tube tin. It is best to flour 
 the tin well and bake in moderate oven 1 hour. Take pan 
 from oven and turn up side down until cake is cool. 
 
 GOVERNOR J. J. BLAINE, State of Wisconsin 
 White Cake 
 
 Whites of 3 eggs, scant y 2 cup butter, 1 cup sugar, % cup 
 milk, 1 teaspoon vanilla, 2 teaspoons baking powder, 1% cups 
 sifted flour. Mix baking powder and flour several times. 
 Cream sugar and butter; add vanilla, add part of milk and 
 little flour ; beat ; add remainder of milk and flour ; beat again 
 and fold in the whites of eggs beaten stiff. Bake in 2 layers. 
 Filling: White of 1 egg, \y 2 cups granulated sugar, y 2 cup 
 water. Boil sugar and water until it bubbles all over the pan ; 
 pour 2 tablespoons syrup on beaten egg and beat a little. Boil 
 remainder to a hard ball when dropped in cold water. Pour 
 over egg and beat till ready for cake. 
 
 GOVERNOR W. D. DENNY, State of Delaware 
 Ribbon Cake 
 
 One cup of butter, 1 cup of milk, 2 cups sugar, 3 cups 
 flour, 2 eggs, 2 teaspoons baking powder. Bake in 3 layers. 
 One layer adding y 2 lb. raisins, y 2 lb. citron and currants, 4 
 tablespoons of dark molasses, little flour and spice. After 
 baking spread lemon butter between layers. Cover cake with 
 boiled sugar icing, made as follows: Two cups granulated 
 sugar, y 2 cup water, cooked to a syrup added to 2 whites well 
 beaten. 
 
 Lemon Butter: One-half lb. granulated sugar, yolks of 3
 
 124 THE ALL-AMERICAN COOK BOOK 
 
 eggs, 2 lemons, % lb. butter. Add grated rind of 1 lemon 
 and cook in double boiler. 
 
 U. S. SENATOR H. L. MEYER, State of Montana 
 Buttermilk Cake 
 
 Two cups brown sugar, 2 cups buttermilk, 1 cup of butter, 
 2^2 cups of flour, 3 eggs, 1 lb. each raisins and English walnuts, 
 2 level teaspoons soda dissolved in a little hot water, 1 teaspoon 
 each vanilla, cloves and cinnamon, y 2 teaspoon allspice. Meas- 
 ure flour before sifting. Bake in square tin 1 hour. Ice with 
 chocolate icing. 
 
 MAJ.-GENERAL FRANK McINTYRE, U. S. Army 
 Devil's Food Cake 
 
 One-half cup butter, 1*4 cups brown sugar, 3 thoroughly 
 beaten eggs, 1 cup milk, 2 cups sifted flour, y 2 cake (large) 
 Baker's chocolate, 1 tablespoon vaiilla, 1 teaspoon soda. Cream 
 together butter and sugar, stir in eggs, then milk, then flour. 
 Add melted chocolate, vanilla, and soda. Bake in 2 layers and 
 ice with icing made as follows: Boil together 2 cups brown 
 sugar and y 2 cup water until the syrup forms a ball between 
 the fingers when dropped into water. Pour into beaten whites 
 of 2 eggs and beat until of consistency to spread on cake. 
 
 GOVERNOR L. J. FRAZIER, State of North Dakota 
 Syrup Cake 
 
 One-half cup of sugar, y 2 cup shortening, 1 cup dark Karo 
 syrup, 1 cup boiling water, 2 teaspoons soda dissolved in the 
 water, cloves, nutmeg and cinnamon to taste, 2y 2 cups of 
 flour, lastly, well beaten yolks of 3 eggs. Filling : One and one- 
 half cups sugar, y 2 cup water, y 2 cup chopped raisins. Boil 
 sugar and water till it threads. Add beaten whites of 2 eggs, 
 then add raisins. 
 
 A. G. SNYDER 
 
 American Consul-General, Christiania, Norway 
 
 Creole Cake 
 
 Two cups granulated sugar, 1 cup butter, 1 cup milk, 
 yolks of 6 eggs in sugar and butter, 3 cups of flour, 2 teaspoons
 
 THE ALL-AMERICAN COOK BOOK 125 
 
 baking powder, vanilla to taste, 12 tablespoons grated chocolate 
 mixed with enough warm water to make smooth and stir in 
 cake. Mix and bake as other cakes. 
 
 U. S. SENATOR J. E. RANSDELL, State of Louisiana 
 "Mother's Favorite Cake" 
 
 Beat 3 eggs until light, add iy 2 cups of sugar and beat 
 again ; add y 2 cup of soft butter and beat from 3 to 5 minutes 
 longer. Add 1 cup of milk and beat once more. Measure 3 
 cups of flour, adding 2 heaping teaspoons of baking powder. 
 Sift twice and add in 2 parts to the mixture, stirring in thor- 
 oughly each time. Bake in loaf in moderate oven. A nice 
 addition to this cake is 1 cup of raisins, currants or nut meats. 
 
 CONGRESSMAN E. 0. LEATHERWOOD, State of Utah 
 
 Strawberry Shortcake 
 
 Four cups of flour, y 2 cup of shortening, 2 teaspoons bak- 
 ing powder, y 2 teaspoon salt. Mix thoroughly and add sweet 
 milk to make soft dough. Divide the dough and roll into 2 
 layers, butter each, turn buttered sides together and bake in 
 heavy tin until a nice brown. Separate the layers and cover 
 each with a thick layer of chopped and sweetened straw- 
 berries. Place one layer on the other. Serve with a dip of 
 chopped and sweetened berries. 
 
 REV. E. A. BLACKMAN (the "Fighting Parson") 
 National Chaplain of the American Legion 
 
 Devil's Food 
 
 Cream y 2 cup of butter with 2 cups of brown sugar; add 
 2 /4 cup of boiling water, y 2 cup of sour cream and 1 level tea- 
 spoon of soda. Mix 9 teaspoons of cocoa with y 2 cup of boiling 
 water and add to first mixture. Add 2 cups of flour, 1 table- 
 spoon of vanilla and 2 well beaten eggs. Filling: Two cups 
 of sugar, y 2 cup of water, 2 tablespoons of corn syrup, y± tea- 
 spoon of cream of tartar and whites of 2 eggs. 
 
 A. C. FROST 
 
 American Consul, Guatemala City, Guatamala 
 
 Swiss Jelly Roll 
 One gill of sugar, 1 gill of flour, 1 tablespoon of hot water,
 
 126 THE ALL-AMERICAN COOK BOOK 
 
 3 eggs, y 2 tablespoon baking powder and 3 tablespoons of jam. 
 Cream egg yolks and sugar. Whip whites. Add flour and 
 baking powder to yolks, add hot water, fold in whites (beaten). 
 Bake in hot oven 15 minutes. Turn out on damp cloth, spread- 
 ing on the jam and then rolling up. 
 
 U. S. SENATOR PETER NORBECK, of South Dakota 
 
 Date Cake 
 
 One-half package of dates, 1 cup boiling water, 1 level tea- 
 spoon soda, 1 cup sugar, y 2 cup of butter, 1 egg, 2 cups of flour. 
 Cut dates in small pieces and pour boiling water over them 
 (add soda to water). Cream butter and sugar, add egg, well 
 beaten, add flour, then the dates and water. Beat thoroughly 
 and bake in a loaf in moderate oven. Add y 2 cup of walnuts 
 if desired. 
 
 B. S. RAIRDEN 
 American Consul, Curacao, "West Indies 
 
 Coffee Loaf Cake 
 
 One third cup of butter, y 2 cup of sugar, y 2 cup of molas- 
 ses, y 2 cup strong coffee, 2 eggs, 1 cup seeded raisins, 1 cup of 
 walnuts, 2 cups of flour, y 2 teaspoon of soda. Beat the butter 
 and sugar, add the molasses, then the beaten yolks and coffee ; 
 sift flour and soda and add; then whites of eggs, fruit and 
 nuts. Bake for about 1 hour. 
 
 WM. R. GREEN 
 
 Congressman of Iowa 
 
 Strawberry Shortcake 
 
 Sift together 1 pt. of flour, \y 2 teaspoons baking powder, 
 i/4 teaspoon of salt and 2 tablespoons of sugar ; work into this, 
 as for biscuit, 4 tablespoons of butter; stir into all 1 cup of 
 sweet milk. Pour into buttered pans and bake in hot oven. 
 
 MAJOR HUGH M. CALDWELL 
 
 Mayor of Seattle, Washington 
 
 Chocolate Roll 
 
 Yolks of 5 unbeaten eggs, adding y 2 cup powdered sugar, 
 2 tablespoons cocoa, 1 tablespoon of cornstarch. Beat whites
 
 THE ALL-AMERICAN COOK BOOK 127 
 
 stiff and stir in with other ingredients; beat all this for 10 
 minutes. Bake for 5 minutes in well greased and floured pans. 
 While warm spread filling on and roll like jelly roll. Filling : 
 5 eggs, y 2 cup of powdered sugar, 2 tablespoons cocoa, 1 table- 
 spoon cornstarch, y 2 pint of whipped cream. Use same day as 
 made. 
 
 BRIG.-GENERAL H. C. HALE, U. S. Army 
 Lemon Jelly Cake 
 
 One cup of sugar, 3 cups of flour, 5 eggs, % of a cup of 
 milk, y 2 teaspoon of soda, y 2 teaspoon cream of tartar and 
 flavor to taste with vanilla, lemon, or orange. This cake 
 requires a great deal of beating to make it light. Bake in 
 round tins and spread with lemon jelly. 
 
 Lemon Jelly: Grate 2 lemons, rind and pulp, mixing 1 
 coffee cup of white sugar, lump of butter, size of egg; 2 well 
 beaten eggs (together). Boil until smooth and place between 
 layers. 
 
 H. M. WOLCOTT 
 
 American Consul to Bilbao, Spain 
 
 Quick Cake 
 
 One-third cup soft butter, 1% cups brown sugar, 2 eggs, 
 y 2 cup milk, 1% cups flour, 3 teaspoons baking powder, y 2 
 teaspoon cinnamon, y 2 teaspoon grated nutmeg, y 2 lb. dates, cut 
 and stoned, or 1 cup raisins. Put ingredients in bowl and beat 
 all together 3 minutes. Bake 35 to 40 minutes. 
 
 BRIG. GENERAL E. HINDS, Ft. Sill, Oklahoma 
 
 Angel Food 
 
 "Whites of 12 eggs, 1 large tumbler of flour, measured after 
 sifting 5 times, \y 2 tumblers of granulated sugar, measured 
 after sifting once ; put sugar and flour together and sift twice 
 more ; one level teaspoon of cream of tartar, 1 teaspoon vanilla ; 
 beat the eggs (whites), when beginning to stiffen add cream of 
 tartar, then beat to stiff froth. Fold in flour and add vanilla. 
 Bake about 50 minutes in an unbuttered pan. When cake has 
 risen and beginning to brown, put a dripping pan of cold water 
 on the grate in the oven so it will not become too brown while 
 being cooked through.
 
 128 THE ALL-AMERICAN COOK BOOK 
 
 IT. S. SENATOR J. E. RANSDELL, State of Louisiana 
 
 Lemon Loaf Cake 
 
 Cream together 1 cup of butter, 2 cups sugar, drop in 4 
 eggs, one at a time, stirring until well blended each time, but 
 do not beat the eggs. Add 1 cup of milk, 3 cups of flour, with 
 4 teaspoons baking powder. These should be added alternately 
 in the usual way. The grated rind of a lemon furnishes the 
 flavoring. Bake in moderate oven % of an hour. The tem- 
 perature should be even to produce the close, fine grain given 
 by the unbeaten eggs and the scant allowance of baking 
 powder. 
 
 JOHN McCLOY, Commander of the U. S. S. Cormorant 
 
 (Through courtesy of Mrs. McCloy, National President, 
 "Women of the Army and Navy," and also "Legion of Valor, 
 U. S. A.") 
 
 Ice Cream Layer Cake 
 
 Use white cake recipe. In one layer use white of egg, in 
 another add yolk, strawberry filling in third. Ice 2 with 
 chocolate and 1 with white icing. 
 
 U. S. SENATOR C. E. TOWNSEND, of Michigan 
 
 Chairman, Committee on Postoffices and Post Roads 
 
 Gold Cake 
 
 One-half cup of butter, 1^ cups of sugar, 2^ cups of flour, 
 % cup of milk, 2 teaspoons baking powder, yolks of 6 eggs, 1 
 teaspoon vanilla. 
 
 CAPT. RALPH EARLE, U. S. Navy 
 
 Strawberry Shortcake 
 
 Two cups of flour, *4 cup of sugar, 4 teaspoons baking 
 powder, % teaspoon salt, few grains nutmeg, 1 egg, Ys cup of 
 butter, iy 2 cups of milk. Mix and sift dry ingredients twice ; 
 work in shortening; add egg well beaten with milk; mix and 
 place on floured board. Roll out % inch in thickness. Place 
 in pan and bake in hot oven ; when done split and spread with 
 crushed berries which have been well sugared; spread over 
 with whipped cream and cover with top layer ; spread top with 
 whipped cream and decorate with whole berries.
 
 THE ALL-AMERICAN COOK BOOK 129 
 
 DR. G. G. SCHNEIDER, of Milwaukee 
 
 Blitz Torti 
 
 One-fourth sup of shortening, y 2 cup sugar, yolks 4 eggs, 4 
 tablespoons milk, 1 cup flour, 1 teaspoon baking powder, 1 tea- 
 spoon vanilla. Spread this mixture on 2 well buttered cake 
 pans; then beat whites of 4 eggs until stiff enough to stand 
 alone, then add 1 cup sugar. Blend well with a pinch of salt 
 and spread over the yellow mixture. Last of all, cut blanched 
 almonds over this, white of egg top. Bake in moderate oven 
 15 or 20 minutes. Put the layers together with a filling made of 
 1 tablespoon cornstarch, 3 tablespoons sugar, 1 egg, V/ 2 cups 
 of milk. 
 
 BRIG. GENERAL G. V. H. MOSELEY, U. S. Army 
 
 Strawberry Shortcake 
 
 One and y 2 pts. of flour, well sifted, 3 level teaspoons bak- 
 ing powder, 1 level teaspoon salt, % cup butter % CU P lard. 
 Mix all these together until they feel mealy, then stir in milk 
 until the dough can be handled easily; then roll out on the 
 board in 2 round thin layers in greased pans. Take 3 qt. boxes 
 of strawberries, pick out 3 dozen for top. Put 2 cups of what 
 are left in a saucepan, crush them with little sugar, and set 
 them on stove to heat slowly, but not to cook at all. Put the 
 rest in bowl with sugar and set in warm place. "When the crust 
 is done, put it on a large, slightly buttered platter, butter the 
 layers, put the warmed berries over both layers, the large 
 berries over the top, and the hot juice over all. 
 
 ALEXANDER J. GROESBECK 
 
 Governor of Michigan 
 
 Conover Cake 
 
 One-half cup sweet milk, yolk of 1 egg, 4 heaping tea- 
 spoons cocoa ; cook until thick, add 1 cup sugar, y 2 cup sweet 
 milk, 1 teaspoon soda dissolved in sweet milk, 4 tablespoons 
 melted butter, iy 2 cups of flour, vanilla. Filling: 1 square 
 chocolate or tablespoon cocoa; melt in 1 cup boiling water, 
 1 cup sugar, 1 tablespoon butter, 1 heaping tablespoon corn- 
 starch dissolved in water to make paste. Cook until thick; 
 add salt and vanilla. Spread on cake.
 
 130 THE ALL-AMERICAN COOK BOOK 
 
 COL. A. A. STARBIRD, U. S. Army 
 
 Easy Fruit Cake 
 
 Cream together % cup of sugar, y 2 cup shortening; add 
 y 2 cup molasses, y 2 teaspoon soda, % cup sweet milk, 1 tea- 
 spoon cinnamon, y 2 teaspoon cloves, 1 teaspoon baking powder, 
 y 2 teaspoon salt, 1 cup raisins, 2 cups of flour. Bake about 
 y 2 to 1 hour in slow oven. 
 
 COL. A. A. STARBIRD, U. S. Army 
 
 Fruit Cake 
 
 One lb. butter, 1 lb. granulated sugar, 10 eggs; mix well 
 by creaming sugar and butter then adding well beaten eggs. 
 Take 1 lb. shredded citron, 1 lb. seeded raisins, 1 lb. currants 
 dredged with 1 cup of flour. Then into the first mixture put 
 y 2 teacup of black coffee (cold), y 2 teacup of black molasses, 
 2 tablespoons cinnamon, 1 tablespoon cloves, 1 teaspoon all- 
 spice; mix this into batter, stirring thoroughly until smooth. 
 Then add y 2 lemon and y 2 orange chopped fine to which has 
 been added 2 tablespoons sugar. Add 2 cups sifted flour and 
 batter will be quite stiff. Grease pans and line with greased 
 or wax paper. Press down the batter with wet hands until 
 within an inch of the top of pan. Bake in moderate oven for 
 1 hour. Let cool in pan before removing. 
 
 PAUL JOSSELYN 
 Assistant Secretary, American Legation, Peking, China 
 
 Huckleberry Cake 
 
 One quart of huckleberries, 3 cups of flour, 4 eggs, 2 tea- 
 spoons of baking powder, 1 cup of butter, y 2 cup of milk, 1 
 scant teaspoon each of cinnamon and grated nutmeg, 2 cups 
 of sugar. Beat the butter and sugar together until light 
 and add the beaten yolks of the eggs, the milk, nutmeg, 
 cinnamon and the whipped whites. Also add the flour, into 
 which the baking powder has previously been sifted, and mix 
 well. Discard all berries that are not perfectly ripe and fresh, 
 and dredge the rest well with some flour; add them to the 
 dough, but be careful not to mash them in mixing. Pour into 
 buttered tins in layers about an inch thick, dust the top with 
 sugar and bake. For the best results make this cake twenty- 
 four hours before you want to use it.
 
 THE ALL-AMERICAN COOK BOOK 131 
 
 REAR ADMIRAL H. 0. STICKNEY, U. S. Navy 
 
 Angel Cake 
 
 Whites of 9 eggs beaten to very stiff froth, 1 cup of flour, 
 1 cup XXXX sugar (finest confectioner's), % teaspoon cream 
 of tartar, % teaspoon (no more) almond extract. Beat the 
 eggs about 3 minutes, then add the cream of tartar and con- 
 tinue beating until very stiff, then put in the sugar and flavor- 
 ing and lastly fold in the flour, very gently. Line a cake pan 
 with buttered paper and bake in rather quick oven about 35 
 minutes. Use great care not to jar or shake oven or it is apt 
 to fall. 
 
 COMMANDER 0. M. OMAN 
 
 Medical Director, U. S. Naval Medical School, "Washington 
 
 Devil's Food 
 
 One cup of sugar, % cup of butter, ^ cup of boiling water 
 poured over 2 squares of chocolate, */£ cup of sour cream or 
 milk, 1 teaspoon of soda mixed in cream or milk, 1 egg, 1 large 
 cup of flour, 1 teaspoon of vanilla. Bake in a square or biscuit 
 pan. Cover with white or mocha frosting. 
 
 GOVERNOR W. D. DENNY, of Delaware 
 
 Federal Cake 
 
 Six eggs, whites and yolks beaten separately, 1 lb. sugar, 
 1 lb. flour, 1 cup sour cream, 1 teaspoon soda put in cream, y% 
 lb. butter. Mix first butter and sugar, then add cream, flour 
 and eggs, 2 lbs. seeded raisins, 1 nutmeg, essence of lemon, 2 
 tablespoons brandy substitute. Bake in pan 1^ hours in mod- 
 erate oven. Cover with boiled sugar icing. 
 
 GOVERNOR SCOTT C. BONE 
 
 Territory of Alaska 
 
 Allies' Cake 
 
 One-half cup butter, two cups sugar, whites of four eggs, 
 one cup milk, three cups flour, three teaspoons baking powder. 
 Beat butter to cream. Add baking powder to flour, sift three 
 times. Do not beat eggs. Four layer cake. 
 
 "My wedding cakes were made from this unfailing 
 recipe." — Mrs. Scott C. Bone, Juneau, Alaska.
 
 132 THE ALL-AMERICAN COOK BOOK 
 
 PAUL H. GRAM 
 
 American Consul to Nancy, France 
 
 NOTE : This is the only cake ever been known to be made 
 without baking. 
 
 Uncooked Fruit Cake 
 
 One and ^ lbs. of seeded raisins, y 2 lb. of dried currants, 
 % lb. of dates, y 2 lb. of figs, y 2 lb. of candied cherries, V2 lb. 
 of crystallized pineapple, % lb. of citron, % lb. of shelled 
 pecans, 2 cups of oatmeal, iy 2 cups of wheat biscuit, 1 
 cup of grape juice, 1 cup of thick blackberry juice, % cup 
 of strained honey, 4 tablespoons of olive oil, spices to flavor 
 well. 
 
 Combine the fruit juices and drop into them a few pieces 
 of cinnamon bark, a few whole cloves, allspice, and about an 
 eighth of a teaspoon of nutmeg. Place the mixture over 
 a slow fire and allow it to simmer until it is well flavored with 
 the spices. Do not let it boil rapidly at all, and, when flavored, 
 remove it from the fire and strain through cheesecloth. 
 
 Run the oatmeal and wheat biscuit through a meat chop- 
 per before measuring. Reheat the fruit juice to the boiling 
 point, and pour it over the cereals; then cover it closely and 
 set it away overnight. 
 
 Prepare the fruit and the nuts as for the usual fruit cake. 
 The currants will need washing through half a dozen waters 
 and must dry overnight. If one prefers they may be left out 
 and the same amount of some other fruit used instead ; but the 
 flavor of the currant will repay one for the extra trouble of 
 cleansing. The nuts are best broken into small pieces; the 
 raisins, dates, figs, pineapple and citron cut into bits, and the 
 cherries left whole. When ready to mix measure the honey 
 and olive oil, and stir them into the cereals and fruit juice. 
 Combine the nuts and fruits and work them into this, using the 
 hands. The mixing must be done in a large pan so as to blend 
 everything thoroughly. 
 
 Line a pan with white paper brushed over with olive oil. 
 Pack the mixture in this, a little at a time, pressing it down 
 until it is perfectly solid. Decorate the top with nuts and 
 cherries, and cover it with a paper brushed in oil. 
 
 Put the cake in a covered bread tin and set it in a cool 
 place for several weeks or longer. Several days before cutting 
 it wrap it in a cloth wet with grape juice.
 
 THE ALL-AMEKICAN COOK BOOK 133 
 
 HERN ADO DE SOTO 
 American Consul to Leipzig, Germany 
 
 Chocolate Marshmallow Roll 
 
 Melt 1 square of chocolate over hot water, add 4 eggs and 
 y 2 cup sugar, and beat over hot water until lukewarm. The 
 mixture should be light and foamy. Remove from fire, beat 
 until cold, add % cup of flour sifted with salt (% teaspoon), 
 cream of tartar (y 2 teaspoon) and soda (% teaspoon). 
 Fold over and over and turn into a dripping pan which has 
 been lined with buttered paper. Bake in a moderate oven for 
 ten minutes. Turn out on a sheet of paper which has been 
 sprinkled with powdered sugar, spread with marshmallow fill- 
 ing, roll up like a jelly roll, roll paper tightly around cake, and 
 leave until cool. Spread with plain chocolate frosting. Cut in 
 slices. 
 
 Marshmallow Filling for Above 
 Six oz. marshmallows, 1 egg (white), \y 2 cups confec- 
 tioner's sugar, 2 tablespoons cold water. Put half of the 
 marshmallows to melt over hot water. When softened add one 
 white of egg, sugar and water, heat over boiling water for 
 about 7 minutes. Remove from stove, add remaining marsh- 
 mallows, cut in small pieces and fold over and over until mix- 
 ture is cool and will hold its shape. 
 
 Chocolate Frosting for Above 
 Melt two squarts of chocolate over hot water. Add 1 tea- 
 spoon of butter and 3 tablespoons boiling water and stir in 
 enough confectioner's sugar, gradually, until mixture is of 
 right consistency to spread, then add % teaspoon of vanilla. 
 
 REAR ADMIRAL L. R. DE STEIGUER 
 U. S. Navy, Cuba 
 
 Meringues 
 
 Whites of 2 eggs, 1 cup granulated sugar, 2 teaspoons bak- 
 ing powder, y 2 teaspoon vanilla. Beat whites until stiff and 
 dry, add gradually % cup of sugar, constantly beating. Fold 
 in remaining sugar after adding baking powder, then vanilla. 
 Drop about 1 tablespoon for each meringue on greased tin and 
 bake in very slow oven 25 to 30 minutes. When ready to 
 serve put together in pairs and fill with whipped cream. This 
 quantity will make about ten meringues.
 
 134 THE ALL-AMERICAN COOK BOOK 
 
 GOVERNOR T. C. McRAE, of Arkansas 
 
 White Cup Cakes 
 
 One cup of butter, 2 cups sugar, 1 cup of sweet milk, 3 cups 
 flour, whites of 6 eggs, 2 teaspoons baking powder. Flavor 
 with vanilla and bake in 3 layers. 
 
 H. C. HENGSTLER 
 
 Chief of Consular Bureau, Department of State 
 
 Crullers 
 
 Two cups of soft "A" sugar, 2 cups sweet skimmed milk, 
 3 eggs beaten repeatedly, 6 teaspoons of baking powder, 12 
 tablespoons melted lard, pinch of salt. Enough flour to roll 
 out. Cook in deep fat. 
 
 CONGRESSMAN DAN SUTHERLAND 
 
 Delegate from Alaska 
 
 "Mother's Doughnuts" 
 
 One cup sugar, 1 teaspoonful of melted butter, 1 egg, 1 cup 
 of sour milk, 1 teaspoon soda, 1 level teaspoonful ginger, 1 tea- 
 spoonful nutmeg, flour to roll soft. 
 
 FRANK BOHR 
 
 American Consul to Cienfuegos, Cuba 
 
 French Cream Cake 
 
 One cup of sugar, 3 eggs, iy 2 cups of flour, 2 teaspoons 
 baking powder, 2 tablespoons water. Bake in large layer pans, 
 split and add for filling. Custard : 2 small teaspoons of corn- 
 starch dissolved in part of a small pint of milk. When nearly 
 boiling stir in 2 eggs, 1 cup of sugar, small ^2 cup of butter. 
 Cook and stir until you can drop it with a spoon ; add vanilla. 
 
 REAR ADMDfcAL H. 0. STICKNEY, U. S. Navy 
 
 Lady Baltimore Cake 
 
 Two cups of butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 
 level teaspoon soda, 2 level teaspoons of cream of tartar, 1 cup 
 of milk or water, 1 teaspoon vanilla extract. Cream butter and 
 sugar together. Add beaten yolks of eggs, cup of water or 
 milk, flour sifted twice (reserving y 2 cup to sift in the last
 
 THE ALL-AMERICAN COOK BOOK 135 
 
 thing with cream of tartar and soda). Fold in the stiffly 
 beaten whites of eggs, 1 teaspoon vanilla, then the remainder 
 of the flour, cream of tartar and soda. Do not beat after this. 
 Use hollow pans and bake in 4 layers, 20 to 30 minutes. 
 Filling : 3 cups of sugar, 3 whites of eggs beaten to stiff froth, 
 8 tablespoons of water, scant teaspoon vanilla, 1 cup seeded 
 raisins, 1 cup dried figs, 1 cup chopped walnuts, % cup of 
 citron. Boil the sugar until it forms soft ball (about 6 min- 
 utes) ; pour slowly over the whites of eggs (which have been 
 beaten to a stiff froth) ; continue beating until icing is thick 
 enough to spread. Take out enough icing for sides and top 
 of cake, and to the remainder add the fruit and flavoring which 
 is to be used as filling. Decorate top of cake with walnuts 
 (halves), raisins and slender slices of green citron. 
 
 U. S. SENATOR JAMES E. WATSON, of Indiana 
 
 Doughnuts 
 
 One cup of sweet milk, 2 eggs (beaten together), 1 small 
 cup of sugar, 2 heaping teaspoons of baking powder, 1 table- 
 spoon of butter, pinch of salt, flour to thicken so as to roll out 
 soft, little nutmeg or desired flavoring. Fry in deep hot fat.
 
 136 THE ALL-AMERICAN COOK BOOK 
 
 GREETINGS 
 
 EMBASSY OF THE UNITED STATES OF AMERICA 
 
 Paris, May 5th, 1922. 
 My dear Mrs. Brebner: 
 
 I am very pleased to send you my cordial 
 greetings and best wishes for the success of your 
 admirable work in behalf of our wounded and 
 unemployed ex-service boys. 
 
 Very sincerely yours, 
 
 Myron T. Herrick. 
 
 GREETINGS FROM SIAM 
 
 AMERICAN LEGATION 
 Bangkok, Siam 
 
 February 27, 1922. 
 Dear Madam: 
 
 I have received your letter of the fifth ultimo 
 and gladly assure you of my warm support of any 
 project intended materially to assist unemployed 
 and wounded ex-service men. The present whole- 
 hearted endeavor should not fail to commend 
 itself to the American people. 
 
 Wtih sincere regards, believe me, 
 Yours very truly, 
 
 EDWARD E. BRODIE, 
 
 American Minister. 
 
 Greetings from the Commander-in-Chief of the Italian 
 Armies : 
 
 SENATO DEL REGNO 
 
 Roma, li 8, 2, 1922. 
 
 To the American soldiers wounded in the 
 great world war and that still suffer for the sacri- 
 fice offered by them, I send my best greeting, 
 which recollects strength of feeling, of pride and 
 of faith. 
 
 May the conscience of having accomplished 
 bravely their duty, the sympathy which surrounds 
 them and the best wish of a comrade be of com- 
 fort to them. 
 
 F/to GENERALE A. DIAZ.
 
 CHAPTER XV. 
 
 COOKIES 
 
 Hunger is the best sauce. — Old Proverb. 
 
 E. A. DOW 
 
 American Consul to Algiers, Algeria 
 
 Corn Flake Kisses 
 
 Beat whites of 2 eggs until stiff and add pinch of salt. 
 Then take the following ingredients and stir them : % cup of 
 sugar, 2 cups corn flakes, y 2 cup cocoanut, y 2 teaspoon vanilla 
 extract. After stirring these thoroughly, drop with teaspoon 
 on greased pan. Bake about twenty-five minutes in slow oven. 
 
 WILLIAM COFFIN 
 
 American Consul General, Berlin, Germany 
 
 Molasses-Oatmeal Cookies (for Children) 
 
 Heat a half cup molasses to boiling point, add y 2 cup but- 
 ter, then add (stirring continually), \y 2 cups of raw oatmeal, 
 % cup of sugar, 1 scant cup of flour. Drop portions the size 
 of ordinary cookies from spoon on large buttered pan several 
 inches apart. 
 
 L. MEMMINGER 
 
 American Consul, Leghorn, Italy 
 
 Brownies 
 
 One-half cup of butter, 1 cup of sugar, 2 eggs, y 2 cup of 
 flour, 1 cup nuts, 2 squares of chocolate. Cream the butter and 
 add the sugar gradually. Beat the eggs and then add the 
 flour, chocolate and nuts. Drop from spoon on buttered pans. 
 Bake in a moderate oven.
 
 138 THE ALL-AMERICAN COOK BOOK 
 
 GOVERNOR J. 0. PREUS, of Minnesota 
 
 Fruit Cookies 
 
 One cup butter, \y 2 cups brown or white sugar, 3 eggs, y 2 
 cup molasses, 3 teaspoons sweet milk, 1 teaspoon soda, 1 tea- 
 spoon cinnamon, y 2 teaspoon cloves, 1 cup raisins. Mix quite 
 soft, roll thin, and bake as other cookies. 
 
 CAPT. N. E. IRWIN, U. S. Navy 
 
 Commandant, U. S. Navy Yards, Portsmouth, N. H. 
 
 Brownies 
 
 One cup sugar, y 2 CU P melted butter, 2 unbeaten yolks of 
 eggs, y 2 cup of flour, beaten whites of 2 eggs added alternately, 
 1 cup walnuts, 1 teaspoon vanilla. Cook in medium oven 25 
 minutes. 
 
 A. A. WINSLOW 
 
 American Consul-General, Cape Town, South Africa 
 
 Cookies 
 
 Two cups sugar, % cup of sour milk, 1 cup butter, 2 eggs, 
 y 2 teaspoon soda, nutmeg and flour. Do not mix too stiff. Bake 
 in quick oven. 
 
 BRIG. GENERAL W. R. SMITH 
 
 U. S. Army, Fort Sam Houston, Texas 
 
 Cookies 
 
 Two cups sugar, 1 cup butter, 3 eggs, juice of 1 lemon, 
 flour enough to roll (about 3 cups) ; add 2 teaspoons baking 
 powder to flour. Cream butter and sugar ; add the eggs (well 
 beaten), add lemon juice. Sift baking powder with flour. Add 
 to the rest. Place on ice over night. Then roll as thin as 
 possible, cut with cookie cutter and bake. 
 
 C. M. HATHAWAY 
 
 American Consul to Dublin, Ireland 
 
 Cocoanut Rocks 
 
 Ten oz. flour, y 2 lb. of butter, 6 oz. of shredded cocoanut, 
 8 oz. sugar, 4 eggs. Beat the sugar and butter together, adding 
 cocoanut and flour by degrees, then the eggs, still beating the
 
 THE ALL-AMERICAN COOK BOOK 139 
 
 mixture, drop in small spoonfuls on buttered baking tin. Bake 
 in quick oven. Takes about 8 minutes to bake. Will make 
 about 30 cakes. 
 
 GOVERNOR E. J. LAKE, of Connecticut 
 
 Nut Cakes 
 
 Two eggs, 1 cup sugar, pinch of salt, 4 tablespoons flour, 
 !/4 teaspoon baking powder, meats from 1 lb. English, walnuts. 
 Save out 15 or 20 walnuts for tops of little cakes and chop the 
 rest and add to batter. One teaspoon of batter on greased 
 tin for each cake. 
 
 DR. ROSE, IT. S. P. H. Hospital Drexel, Chicago, 111. 
 
 Through courtesy of Asst. Chief Dietitian, Mr. F. M. Bumsted. 
 
 Rich Cookies 
 
 One-half cup butter, % cup sugar, 1 well beaten egg, % 
 cup flour, y 2 teaspoon vanilla, raisins, nuts, citron. Cream 
 butter, add sugar gradually, eggs, flour and vanilla. Drop 
 from top of spoon in small portions on buttered sheets, two 
 inches apart. Spread thinly with a knife first dipped in cold 
 water. Put four raisins, citron or almonds on each cookie. 
 Bake. 
 
 U. S. SENATOR E. F. LADD, of North Dakota 
 
 Corn Flake Macaroons 
 
 Whites of 4 eggs, 1 cup granulated sugar, 3 cups of corn 
 flakes, 1 cup shredded cocoanut, y 2 cup walnut meats. Beat 
 the whites of eggs very light and dry; add sugar and beat 
 again; then add other ingredients; drop by teaspoon on well 
 greased pans. Bake in moderate oven. 
 
 CAPT H. E. IRWIN, U. S. Navy 
 Commandant U. S. Navy Yard, Portsmouth, N. H. 
 
 Oatmeal Cookies 
 
 One-half cup butter, 1 cup sugar, 1 egg, % teaspoon salt, y 2 
 teaspoon vanilla, 2 cups Quaker Oats. Beat butter into a 
 cream, then add sugar and cream together. Add salt, then 
 egg, beaten slightly. Stir in oatmeal until thoroughly mixed. 
 Drop from small teaspoon 2 inches apart on baking sheet-
 
 140 THE ALL-AMERICAN COOK BOOK 
 
 greased slightly with lard. Bake in moderate oven, watching 
 constantly. Remove when well browned and let cool a few 
 minutes before removing from baking sheet. 
 
 U. S. SENATOR B. M. FERNALD, of Maine 
 
 Chairman Committee on Public Buildings and Grounds 
 
 Walnut Goodies 
 
 First part: One cup sugar, % cup butter, 2 eggs, V/ 2 
 cups flour, 1 teaspoon baking powder, y 2 teaspoon salt, 1 tea- 
 spoon vanilla. Second part : One cup chopped walnuts, 1 cup 
 brown sugar, white of 1 egg, 1 teaspoon vanilla. Cream shorten- 
 ing and sugar; add eggs beaten; sift and mix flour, baking 
 powder and salt; add to first. Butter tin and spread mixture 
 over it, then beat white of egg stiff with brown sugar and 
 vanilla. Spread over all. Bake y 2 hour in moderate oven. 
 Cut in squares while warm. 
 
 GOVERNOR E. J. LAKE, of Connecticut 
 
 Oatmeal Cookies 
 
 One cup of sugar creamed with 1 tablespoon butter, 3 well 
 beaten eggs, 2 cups rolled oats, 2 teaspoons baking powder, 1 
 teaspoon vanilla, pinch of salt. Butter pan and drop y 2 tea- 
 spoonful of mixture 3 inches apart. Will make about 60. 
 
 GOVERNOR 0. H. SHOUP, of Colorado 
 
 Oatmeal Cookies 
 
 One cup of sugar, y 2 cup melted butter, 2 eggs, 2y 2 cups 
 oatmeal. Mix ingredients in order given and drop with tea- 
 spoon on buttered pans. Bake a light brown. 
 
 U. S. SENATOR L. H. BALL, of Delaware 
 
 Albany Cakes 
 
 One lb. of sugar, y 2 lb. of butter and lard mixed, 1 egg, y 2 
 pint sour cream with y 2 teaspoon soda, 1% lbs. of flour. Let 
 stand in icebox over night. In the morning roll in long pieces 
 and twist around to form a small cookie. Sprinkle top with 
 granulated sugar.
 
 THE ALL-AMERICAN COOK BOOK 141 
 
 GOVERNOR N. L. MILLER, of New York 
 Brownies 
 
 '""- 3 
 
 One cup sugar, y 2 cup melted butter, 2 eggs, 2 squares 
 
 melted chocolate, 1 cup broken walnut meats, y% cup of flour, 
 
 pinch salt. Mix in order given and bake in moderate oven. 
 
 When cool cut in pieces y 2 inch in width. 
 
 W. R. WILLIAMS 
 
 Former Assistant Secretary of "War 
 
 Soft Ginger Cakes 
 
 One cup black molasses, 1 cup granulated sugar, 1 cup 
 butter, 1 cup sour milk in which y% teaspoon soda has been 
 dissolved, 3 beaten eggs, 2 tablespoons ground ginger; cream 
 butter and sugar, then add other items. Add flour to make 
 stiff batter. Bake in moderate oven in muffin rings or pan. 
 
 H. S. WATERMAN 
 
 American Consul, San Jose, Costa Rica 
 
 Surprise Cookies 
 
 One cup of chopped nuts, 1 cup granulated sugar, 2^ cups 
 grated cocoanut, whites of 3 eggs and yolk of one, 2 tablespoons 
 cocoa, pinch of salt, vanilla. Mix in saucepan and put on 
 stove to melt together. Drop from spoon on buttered pan and 
 bake in moderate oven.
 
 142 THE ALL-AMERICAN COOK BOOK 
 
 UNITED STATES SENATE 
 Committee on the Library 
 
 March 20, 1922. 
 
 My dear Madam : 
 
 I received your letter of March 10th. I would 
 be very glad to help you, but I don't know how to 
 cook anything in the world except hard-boiled 
 eggs, and I imagine everybody knows that. I can 
 also make a cup of coffee, but when I do, I make it 
 so strong that the dregs have to be drained out 
 of it with cheesecloth. One good cup of it, though, 
 threatens a man with delirium tremens. I don't 
 think any of my recipes would help your book. 
 My recipe for cooking hard-boiled eggs is to "put 
 them in boiling water and then forget it." If you 
 forget them long enough, they are hard-boiled. 
 
 Very truly yours, 
 JOHN SHARP WILLIAMS
 
 CHAPTER XVI. 
 
 FROZEN DESSERTS AND 
 BEVERAGES 
 
 Where there is no peace, there is no feast. — An Ancient 
 Saying. 
 
 CHARLES EVANS HUGHES 
 
 Secretary of State 
 
 Frozen Strawberries 
 
 Mash 1 qt. of strawberries, add % cup of sugar and the 
 juice of 1 lemon; stand aside for 1 hour, then add 1 pt. of 
 water; turn into a freezer and freeze in the same way as 
 ordinary ice cream. Turn the dasher slowly. Frozen straw- 
 berries may be served in punch glasses plain with a little 
 whipped cream over them. 
 
 GOVERNOR WM. D. STEPHENS, of California 
 
 Orange Ice Cream 
 
 One pt. of California orange juice, 1 pt. of whipped cream, 
 1 pt. of plain cream and sugar to taste. Beat orange juice 
 gradually into cream ; freeze and pack 2 hours. 
 
 (Editor's Note: The orange has been named officially as 
 the Golden State's favorite fruit.) 
 
 REAR ADMIRAL S. S. ROBINSON 
 
 United States Military Governor, Dominican Republic 
 
 Ice Cream from the Tropics 
 
 Grate the meat from 3 medium sized cocoanuts and wrap 
 in cheesecloth; squeeze until all the milk is extracted; add to
 
 144 THE ALL-AMERICAN COOK BOOK 
 
 the milk 4 tablespoons of granulated sugar, 2 cans of pre- 
 served jam, peaches, strawberries, apricots or raspberries. 
 Freeze. This will serve 12 people. 
 
 Note : In places where ice cream is not obtainable it makes 
 a good substitute for ice cream. 
 
 G. E. CHAMBERLIN 
 American Consul to Glasgow, Scotland 
 
 Apricot Sherbert 
 
 One qt. of preserved apricots, 1 large lemon, 4 oz. sugar 
 and 1 pt. of water. Boil the water and sugar until they form 
 a thick syrup (from 15 to 20 minutes), press the apricots 
 through a sieve into the mixture, using only the juice in which 
 they are preserved; add the lemon juice and when cold freeze 
 as usual. 
 
 H. FOSTER BAIN 
 
 Director, Bureau of Mines 
 
 Blackberry Ice Cream 
 
 One qt. of milk thickened to consistency of cream, with flour 
 and water (as one thickens gravy) ; cook 15 minutes in double 
 boiler to remove taste of raw flour; sweeten to taste and add 
 \y<2 teaspoons of vanilla and about 2 cups of blackberry jam 
 (or to taste), and freeze. 
 
 MAJ.-GENERAL D. C. SHANKS, U. S. Army 
 Fruit Acid 
 
 Four quarts of fruit and 2 qts. of boiling water. Put on 
 the stove and let come to a boil. Put in a flannel bag and let 
 drip. Add 1 cup of sugar to each of fruit and juice ; add 6 ozs. 
 of tartaric acid to the whole, and serve very cold. 
 
 GOVERNOR A. 0. BROWN, State of New Hampshire 
 Uncooked Grape Juice 
 
 One quart of grapes (preferably wild), picked from the 
 stems, \y<z cups of sugar. Fill jars with boiling water and seal. 
 Leave for 6 months. Sterilize the jars thoroughly. After wash- 
 ing the grapes rinse them in sterilized water in the jar. Set 
 jar in warm water while adding the boiling water.
 
 THE ALL-AMERICAN COOK BOOK 145 
 
 COL. W. S. McNAIR 
 Chief-of-Staff, Army of Occupation, Coblenz, Germany 
 
 Combination Fruit Ice 
 
 Three oranges, 3 lemons, 3 ripe bananas, 3 cups of water 
 and sugar to taste. Squeeze juice from the lemons and oranges, 
 mash bananas to pulp with a fork; add water and sweeten 
 generously. Freeze. Pineapple juice may be added. 
 
 GOVERNOR B. W. OLOOTT, State of Oregon 
 
 Dessert 
 
 Heat 2 cups of milk to the boiling point in double boiler. 
 Beat yolks of 2 eggs very light and mix with % cup of sugar ; 
 add this to hot milk and cook it until custard coats the spoon ; 
 remove from the fire at this point. Soften 1 tablespoon of 
 gelatine in y 2 cup of cold water; add to the custard and let 
 cool. Stir in 1 teaspoon of vanilla. Beat whites of eggs very 
 stiff and fold into y 2 pt. or 1 cup of whipped cream. As soon 
 as the custard begins to set fold it into the whipped cream and 
 eggs. Chill in mold and serve with sauce or whipped cream. 
 
 REAR ADMIRAL J. L. LATIMER 
 
 Judge Advocate-General, U. S. Navy, Washington, D. C. 
 
 Frozen Pudding 
 
 Three cups milk, 1 cup sugar, % teaspoon salt, 2 eggs, 1 
 cup heavy cream, % cup rum substitute, 1 cup candied fruit. 
 Cut fruit in small pieces and soak 1 hour in rum substitute 
 to cover. Make custard of milk, sugar, salt and eggs, strain, 
 cool, add cream and rum substitute and then freeze. Pack 
 in mold and let stand 1 or 2 hours. Serve with whipped cream. 
 
 J. H. GOODIER 
 
 Former American Consul to Palma de Malorca, Spain 
 
 Charlestown Punch 
 
 Juice of 2 doz. lemons, 2 doz. limes, and 1 large diced 
 pineapple, 1 qt. of seeded cherries, 2 qts. of ginger ale, 2 qts. 
 of Appolinaris water, large piece of ice and sugar to taste. 
 This beverage is used for receptions instead of punches having 
 wine in them. A 100 per cent American beverage, being used 
 for "D. A. R." receptions.
 
 146 THE ALL-AMERICAN COOK BOOK 
 
 MAJ.-GENERAL CLARENCE R. EDWARDS 
 
 Ginger Ale 
 
 Put 1 qt. of chipped ice in a gallon jug, and add 1 lb. of 
 sugar and 1 tablespoon strong ginger, and shake well. Add 
 1 pt. of best cider vinegar and fill the jug with water. 
 
 ALBERT OTTINGER 
 Asst. Attorney-General, Dept. of Justice, Washington, D. C. 
 
 Ginger Cream 
 
 Soak y 2 box of pulverized gelatine in 1 cup of water (cold) 
 for several hours. Add 1 cup of hot water, 1 cup of sugar, 
 and some preserved ginger cut fine. Stir all together until 
 it begins to thicken, then add 2 cups of whipped cream (stiff). 
 Set away to harden in mold. 
 
 MAJOR 0. N. SOLBERT 
 
 American Military Attache to London, England 
 
 Mint Sherbet 
 
 Bruise in a mortar a bunch of mint and add 1 pt. of 
 boiling water ; steep for 20 minutes and strain carefully. Boil 
 the mint water with iy 2 cups of sugar for 10 minutes, then 
 remove from fire and add juice of 3 oranges, 1 cup of pine- 
 apple juice, and the milk from a cocoanut. Turn into the 
 freezer, and when half frozen add stiffly beaten whites of 2 
 eggs.
 
 CHAPTER XVII. 
 
 JAMS AND PICKLES 
 
 It has been observed that "Change is the sauce that sharp- 
 ens appetite." — An Ancient Saying. 
 
 FREDRICK M. RYDER 
 
 American Consul-General to Vancouver, B. C, Canada 
 
 Apple Ginger 
 
 Four pounds of sour apples, 4 lemons, 2 lbs. of sugar 
 and 1 oz. of ginger root. Pare, core and chop apples; wash, 
 remove seeds and chop lemons; add sugar and ginger root, 
 and cook very slowly 6 hours. Pour into glasses and seal. 
 
 GOVERNOR M. C. MECHEM, State of New Mexico 
 Preserved Quince 
 
 This is different from the kind that our mothers used 
 to make, but is very palatable. The quince flourishes in New 
 Mexico to an unusual degree, and the quality of the fruit is 
 the finest of any on the market. In preparing this preserve 
 always ask for New Mexico quinces. 
 
 Take 12 large, ripe quinces and peel and quarter them, 
 leaving the seeds and core, and boil in clear water slowly until 
 tender. While hot, press them through a colander, or remove 
 the seeds and cores and run the fruit through a meat grinder. 
 
 To 1 cup of quince take 1 cup of sugar and mix in a 
 graniteware kettle, and cook slowly about y 2 an hour, or until 
 you are able to see the bottom of the kettle through the liquid, 
 and if none of the mixture sticks to the pan it has cooked 
 enough. Take it from the stove and beat it as you would beat
 
 148 THE ALL-AMERICAN COOK BOOK 
 
 an egg, continually, until it becomes cold, when it should be 
 put in small molds, just large enough for serving 1 person. As 
 soon as it has hardened it is ready to use. 
 
 It is difficult to give exact directions for making this 
 preserve, but if one acquires the art of it they will find it well 
 worth the effort. 
 
 U. S. SENATOR MILES POINDEXTER, State of Washington 
 
 Chairman, Committee on Mines and Mining 
 
 Orange Marmalade 
 
 One grapefruit, 1 orange and 1 lemon. Slice the fruit 
 peel and all; to 1 cup of fruit add 3 cups of cold water, letting 
 it stand over night; next day boil until the rind is tender, 
 letting it again stand over night. To 1 cup of fruit add 1 cup 
 of sugar. Let juice come to a boil and add sugar, letting it 
 boil until it jellies. 
 
 FRANK W. MAHIN 
 American Consul to Amsterdam, Netherlands 
 
 Raspberry Jam 
 
 One and % lbs. of sugar to 1 lb. of fruit. Put the sugar 
 in preserving kettle and allow to melt slowly on the back 
 of the stove, being careful it does not burn ; it will take several 
 hours for the sugar to melt. When very hot add the rasp- 
 berries and boil very fast 3 minutes, when it will be clear 
 and ready to put in glasses. Currants or strawberries may be 
 treated in the same way. 
 
 Note : This method of making jam gives all the flavor of 
 fresh fruit and beautiful color. 
 
 U. S. SENATOR D. W. FLETCHER, State of Florida 
 
 Orange Marmalade 
 One orange, 1 lemon, and 1 grapefruit (thick skinned is 
 best). Remove skins in quarters. Boil % of an hour; change 
 water and boil % of an hour; repeat and drain; *4 of peel 
 strip in fine pieces and % of peel grind coarsely in meat chop- 
 per. Slice the fruit, remove seeds, core ; mix with the peel and 
 cover with 3 times its weight in water. Boil 1 hour. Add equal 
 weight in sugar and boil 1 hour, or until the syrup is the color 
 of amber and as thick as honey. Put into glasses ; cover with 
 melted paraffine when cold.
 
 THE ALL-AMERICAN COOK BOOK 149 
 
 MAJ.-GENERAL WILLIAM WIEGEL, U. S. Army 
 
 Celestial Jam 
 
 Put through food chopper iy 2 lbs. of raisins (seeded), 
 2~y 2 lbs. pitted cherries, 4% large oranges, pulp and rind, and 
 5 lbs. of sugar. Boil very slowly 1 hour. Seal while hot. 
 
 "My dear Mrs. Brebner: 
 
 "Please pardon by long delay in answering 
 your letter of March 15, 1922. I have been wait- 
 ing for my property to arrive from Camp Dix, 
 N. J., in which I have many valuable recipes gath- 
 ered during my long service in the army, but, at 
 the present time, this property is still somewhere 
 en route. Hence, I will consider it a favor if you 
 will put my name to one or more recipes that you 
 may furnish to put in your book. 
 
 "I heartily indorse your work, and I believe a 
 book of this kind will bring in a good revenue to 
 the dependent families and wounded of our late 
 war. No doubt it will be both valuable to the 
 people who buy such a book for the many valuable 
 recipes contained therein, but, in addition, it will 
 be a souvenir of this generation to the generations 
 to come in that it contains the names of the dis- 
 tinguished men of this time. I assure you that 
 you have my hearty support, and you are at 
 liberty to associate my name with one or more 
 recipes that you may select. 
 
 "I deem it an honor to be asked to contribute 
 this mite to such a worthy cause. I trust my 
 tardiness in writing may not have held up your 
 publication. 
 
 "Sincerely yours, 
 
 "WILLIAM WEIGEL, 
 "Brig.-General, U. S. Army."
 
 150 THE ALL-AMERICAN COOK BOOK 
 
 L. L. EEENA 
 
 American Consul-General to Warsaw, Poland 
 
 Pineapple Conserve 
 
 One lb. of dried apricots which have been soaked 1 hour, 
 1 large diced pineapple, 4 oranges and y 2 lb. of English 
 walnut meats. Gently simmer and add to each cup of fruit 
 1 cup of sugar. When consistency of marmalade it is ready 
 to seal. 
 
 MAJ.-GENERAL JOHN F. MORRISON, U. S. Army 
 
 Grape Conserve 
 
 Five pounds of grapes, 4% lbs. of sugar, 1 lb. of raisins 
 and % lb. nuts. Pulp grapes and cook until seeds may be 
 removed easily; then strain and add skins and other ingredi- 
 ents. Cook about 30 minutes. 
 
 BRIG.-GENERAL J. L. KERNAN, U. S. Army 
 
 Blackberry Pickle 
 
 Boil 7 lbs. of blackberries with 5 lbs. of sugar and 1 pt. 
 of best cider vinegar until berries are done. Skim out the ber- 
 ries, boil the juice until thick as syrup, pour over the berries, 
 cover and keep in cool (not cold) place. Will keep several 
 months without being sealed. 
 
 GOVERNOR N. L. MILLER, State of New York 
 
 Pumpkin Conserve 
 Pare and cut in small pieces (cubes) 7 lbs. pumpkin, 5 lbs. 
 sugar, mix and stand over night. In morning slice 1 orange 
 and 3 lemons. Bring all to a boil and simmer until done. 
 
 GOVERNOR ROBERT D. CARY, State of Wyoming 
 
 Chutney 
 Four cups of sliced sour apples, 8 cups of chopped green 
 tomatoes, 4 cups of chopped raisins, 1 shallot, chopped, % cup 
 of salt, 2 onions chopped, 6 cups of brown sugar, 1 qt. of best 
 vinegar, 1 inch of ginger root, and 1 teaspoon of cayenne 
 pepper. Mix all ingredients and cook all day. Cool, then boil 
 hard for 5 minutes, stirring constantly. Fill sterilized jars; 
 seal while hot.
 
 THE ALL-AMERICAN COOK BOOK 151 
 
 CONGRESSMAN A. T. SMITH 
 
 Chairman, Committee on Alcoholic Liquor Traffic 
 
 Sweet Pickles 
 
 Take ordinary sour cucumber pickles and slice them very 
 thin. Place between the layers of the sliced pickles sugar, 
 mixed with pickling spices. Let them stand for 24 hours before 
 using and serve in quantity desired. 
 
 U. S. SENATOR F. B. WILLIS, State of Ohio 
 
 Corn Salad 
 
 Twelve large ears of corn, 13 large onions, large stalk of 
 celery, 4 green peppers, 4 red peppers, *4 cup of salt, 1 small 
 cabbage, 3 pts. of best cider vinegar, and 2 lbs. of brown sugar. 
 Cut corn from the cob and grind with other ingredients. Boil 
 all together for 20 minutes ; take from fire and add 3 teaspoons 
 of mustard dissolved in cold water. Seal while hot.
 
 152 THE ALL-AMERICAN COOK BOOK 
 
 Mrs. Gertruble Stafford Brebner, 
 Chicago, Illinois. 
 
 ''I congratulate you on your very laudable 'double-bar- 
 reled' ambition. It is certainly a fine and noble idea to aim 
 for such beneficial and material assistance for the Disabled 
 Veterans, and it is almost equally praiseworthy to teach the 
 people of this country how to cook. I am only sorry that I 
 can't write you out a recipe, but you are quite at liberty to 
 tag any dish south of the Mason and Dixon Line with my mark. 
 I make this condition, as I was bred in 'Old Kentucky,' and 
 my tastes sorter run to Southern dishes." — General Radford.
 
 CHAPTER XVIII. 
 
 CONFECTIONERY 
 
 There is a best way to do everything, even if it be but 
 to boil an egg. — R. W, Emerson. 
 
 BRIG.-GENERAL J. W. RUCKMAN 
 
 (Placed in memory of General Ruckman by his daughter, 
 Marjorie Campbell Ruckman.) 
 
 Fudge 
 
 Two cups of granulated sugar, 1 cup of milk, 1 tablespoon 
 of butter, y 2 cake Baker's unsweetened chocolate, vanilla ex- 
 tract. Shave the chocolate ; add milk, sugar and butter. Cook 
 over gradually increassing fire for about 20 minutes, stirring 
 constantly or until it "balls" when dropped in cold water. 
 Remove from stove and beat hard for 3 or 4 minutes; then 
 add vanilla and pour into buttered pans. 
 
 GENERAL 6. W. GOETHALS 
 Marchpane, Lubeck Style 
 
 Blanch and skin 1 lb. of fresh sweet almonds. Cut out all 
 discolored parts, wash, dry with a cloth, grate as fine as pos- 
 sible or pound to a paste ; then put on slow fire with 1 lb. sifted 
 powdered sugar and 1 tablespoon orange blossom water in a 
 graniteware saucepan, and stir until it no longer sticks to the 
 hand. Then pour at once on board sprinkled with sugar, roll 
 out to desired thickness, using a little more sugar if required. 
 
 This paste can be cut in fancy shapes, or molded into pears, 
 apples, bananas, etc., or a large round disc may be decorated 
 with rim of the same material and the center ornamented with 
 molded fruits, the rim dented fancifully and inlaid with candied 
 orange or lemon peel cut in small squares, lozenges, triangles,
 
 154 THE ALL-AMERICAN COOK BOOK 
 
 bars and circles. When done, dry in a cool oven. The paste 
 must remain white and soft. The fruits may be colored with 
 candy coloring. 
 
 PAUL JOSSELYN 
 
 Assistant Chinese Secretary, American Legation, Peking, China 
 
 Soft Nougat 
 
 Whip y 2 lb. powdered sugar and whites of 3 eggs in gran- 
 ite ware saucepan over hot fire to thick batter. Then add % 
 lb. blanched and chopped almonds, 1 tablespoon vanilla sugar 
 and if desired, 2 ozs. candied orange peel chopped. When well 
 mixed, spread out evenly on wax paper, in a shallow pan, 
 about 1 inch thick, lay wax paper on top, put another pan 
 on top as a weight and dry 5 minutes in moderate oven. Then 
 cut up quickly or shape into a horn of plenty, or basket, before 
 it hardens. 
 
 W. A. BICKERS 
 
 American Consul to Pureto Plata, Dominican Republic 
 
 Cocoanut Candy 
 
 One cocoanut coarsely chopped, 1 lb. of sugar, % pt. of 
 water, 1 inch of ginger with a little lemon rind. Boil all 
 ingredients together, being careful not to burn, until it threads, 
 then drop with a teaspoon onto buttered plates, and allow 
 to cool. 
 
 ALBERT HALSTEAD 
 
 American Consul-General to Montreal, Canada 
 
 Chocolate Loaf Candy 
 
 Four cups granulated sugar, 1 heaping tablespoon butter, 
 \y<z cups sweet cream, 1 oz. of chocolate (dissolved in a little 
 warm water), 1 tablespoon glucose (can be omitted). Place 
 over fire and stir until it begins to boil. Do not stir after it 
 boils. Cook until it forms a soft ball when dropped in cold 
 water. Pour on buttered platter to cool. Do not scrape kettle. 
 When cool work into heap with wooden spoon or paddle, add 
 1 tablespoon vanilla, stir until the whole mass grains. Cover 
 with damp cloth and let set % hour, then with the hands 
 work it until soft and smooth, add iy 2 cups nut meats, shape 
 into loaf and slice.
 
 THE ALL - AMERICAN COOK BOOK 155 
 
 GEORGE ORR 
 
 American Consul to Panama City, Panama 
 
 Pralines 
 
 Put 1 cup of powdered sugar, y 2 cup of maple syrup, and 
 14 cup of cream in blazer. Bring to the boiling point, and let 
 boil until a soft ball may be formed in cold water. Extinguish 
 flame, and heat mixture until creamy. Add 1 cup of pecan or 
 walnut meats. 
 
 U. S. SENATOR H. S. NEW 
 
 Chairman, Committee on Territories and Insular Possessions 
 
 Cocoanut Steeples 
 
 Grate a small cocoanut and mix it with % of a cup of gran- 
 ulated sugar. Then stir in the white of 1 egg, beaten stiff; 
 roll in small balls and form a peak on the top. Bake in a quick 
 oven till the top of the peak turns brown. 
 
 HUNTER SHARP 
 
 American Consul to Edinburgh, Scotland 
 
 Turkish Candy 
 
 Two pounds of sugar, 1 lb. of glucose, y 2 lb. almonds (or 
 nuts of any kind) chopped, % cup water, whites of 2 eggs 
 beaten, teaspoon vanilla. Boil sugar, glucose and water to- 
 gether until brittle when dropped in cold water, remove from 
 fire and add slowly the whites of eggs, nuts and vanilla. Stir 
 until very thick and white. Pour into mold and when cold 
 cut in slices. 
 
 EDWARD E. BRODIE 
 
 American Minister to Bangkok, Siam 
 
 Allegrette 
 
 Two cups granulated sugar, y 2 cup milk, about y 2 cake 
 Baker's bitter chocolate. Cook sugar and milk together slowly 
 until it forms a soft ball in cold water. Then beat until hard 
 enough to roll in balls about the size of a hickory nut. Place 
 these on a buttered platter and let cool. Steam chocolate over 
 teakettle until soft. Use small fork for dipping fondant in 
 chocolate. Then place each one on oiled paper. Drop y 2 
 walnut on top of each candy before chocolate dries.
 
 156 THE ALL-AMERICAN COOK BOOK 
 
 MAJ.-GENERAL LEONARD WOOD 
 
 Governor-General, Philippine Islands 
 
 Glazed Fruit 
 
 The best glazing for fruits is fondant, but a good glazing is 
 made as follows: Boil to hard ball (247°), without stirring, 2 
 cups of sugar in 1 of water. Put each fruit or nut on new 
 hat pin or knitting needle, dip carefully into hot syrup and 
 place on buttered or waxed paper. For a heavy coating dip 
 a second time when cold. Pecans, walnuts, Brazil nuts, cher- 
 ries, raisins, grapes may be glazed in this way, also seedless 
 oranges, peeled and carefully separated into sections without 
 breaking into the pulp. 
 
 BRIG.-GENERAL ROBT. C. DAVIS, U. S. Army 
 
 Crystallized Bananas 
 
 Remove skins from large ripe bananas, cut into slives y±- 
 inch thick, sprinkle with fine sugar, lay out on boards and 
 dry in the sun, each day, turning over several times as fruit 
 dries, and dust with sugar. In a few days it becomes a 
 delicious and delicately flavored fruit. 
 
 CONGRESSMAN F. W. MONDELL, State of Wyoming 
 
 Sugarless Sweets 
 
 One cup of stoned dates; add 1 cup of raisins and 1 cup 
 of nuts (ground). Run all through food chopper and roll in 
 balls. Coat with chocolate or roll in cocoanut if desired. 
 
 U. S. SENATOR T. H. CARAWAY, State of Arkansas 
 
 Caramel Almonds 
 
 Toss or mix % lb. of blanched, skinned and well dried 
 almonds in 1 dessert spoon of butter, until well covered, pour 
 into candy tin and bake to a delicate brown in moderate oven, 
 stirring frequently. Then stir into y 2 cup of sugar boiled to 
 the caramel stage, until well coated, pour on buttered slab and 
 break apart when cold.
 
 THE ALL-AMERICAN COOK BOOK 157 
 
 GLOSSARY 
 
 Anchovy — A fish caught in the Mediterranean. 
 
 Anchovy Essence — Consists of pounded anchovies cooked with 
 water, vinegar, spices, and mushrooms. 
 
 Angelica — A plant, the stalks of which are preserved, used for 
 decorating. 
 
 Appetizers — Cold hors d'ceuvres, side dishes, served prelimi- 
 nary to the dinner, supposed to create an appetite for 
 something more substantial. 
 
 Au, Aux — To or with. 
 
 Bain-marie — A double boiler. 
 
 Bisque — A paste or puree. 
 
 Blanch — To scald. 
 
 Bombe — Ices in a mold, an outside coating of one kind, a filling 
 of another. 
 
 Bouchee — Mouthful. 
 
 Bouillon — Beef broth. 
 
 Brioche — A bread made rich with eggs. 
 
 Brochette — A skewer. 
 
 Caviare — Salted and smoked sturgeon roe. 
 
 Cutlets — Steaks of veal, lamb, mutton, or pork. 
 
 Entree — A made dish served as a course or between courses. 
 
 Foie-grass — Fat liver; especially the liver of fat geese.
 
 158 THE ALL-AMERICAN COOK BOOK 
 
 Fondue — Cheese and eggs cooked together. 
 
 Fondant — Cooked and beaten sugar, ready to flavor and mold 
 for centers of bonbons. 
 
 Francaise — In French style. 
 
 Frappe — Half frozen. 
 
 Fricassee — Originally meat fried and served with a sauce. 
 
 Gherkins — Small cucumbers. 
 
 Giblets — The neck, liver, gizzard, and heart of poultry or game. 
 
 Glace — Glossed over. 
 
 Hors d'ceuvres — Side dishes. 
 
 Italienne — In Italian style. 
 
 Jardiniere — Mixed vegetables. 
 
 Koumiss — Fermented milk. 
 
 Macedoine — A mixture of several fruits or vegetables. 
 
 Marrons — Chestnuts. 
 
 Mayonnaise — Salad sauce. 
 
 Meringue — Mixture of sugar and white of egg beaten together. 
 
 Mignon — Small. 
 
 Mousse — Moss, froth, something light and spongy. 
 
 Mulligatawny — Curry soup. 
 
 Noir — Black. 
 
 Papillote — Paper. 
 
 Parfait — Perfect. 
 
 Pate— Paste. 
 
 Pilaf — Turkish dish of rice and tomatoes. 
 Potage — Soup. 
 
 Printaniere (a la) — With young spring vegetables. 
 
 Puree — Ingredients rubbed through a sieve. 
 
 Ragout — A highly seasoned fish or meat dish.
 
 THE ALL-AMERICAN COOK BOOK 159 
 
 Rissoles — Something crisp. 
 
 Riz — Rice. 
 
 Rioux — Butter and flour mixed and used for thickening. 
 
 Scones — Scotch name for baking powder biscuit. 
 
 Sorbet — Frozen punch. 
 
 Souffle* — A puff, something light and fluffy. 
 
 Syllabub — Old English name for whipped and flavored cream. 
 
 Canapes are made from white, graham, and brown bread, 
 sliced very thin and cut in various shapes. They may be 
 dipped in melted butter, toasted or fried. The slices may be 
 covered with any of the following mixtures. Served hot or 
 cold.
 
 160 THE ALL-AMERICAN COOK BOOK 
 
 VEGETABLES AS MEDICINE 
 
 Watercress is an excellent blood purifier. 
 
 Lettuce has a soothing effect on the nerves and is excel- 
 lent for sufferers from insomnia. 
 
 Tomatoes are good for a torpid liver, but should be 
 avoided by gouty people. 
 
 Spinach has great aperient qualities, and is far better than 
 medicine for sufferers from constipation. It is also excellent 
 for kidney troubles. 
 
 Beet root is fattening and food for people who want to 
 put on flesh. So are potatoes. 
 
 Parsnips possess the same virtues as sarsparilla. 
 
 Apples, carrots and Brazil nuts are excellent for sufferers 
 from constipation. 
 
 Raw carrots cure indigestion. When cooked they will cure 
 asthma. 
 
 Celery contains sulphur and helps to purify the blood.
 
 CHAPTER XIX. 
 
 SPOON BREADS 
 
 Economy is the household mint. — Old Proverb. 
 
 COL. GEORGE HARVEY 
 
 American Ambassador to England 
 
 Delicious Ginger Bread 
 
 One cup of sour cream, 1 cup of molasses, 1 cup of sugar, 
 1 egg, 1 teaspoon each of soda, allspice, ginger and cinnamon, 
 y 2 teaspoon of salt, 2 cups of flour, 1 cup of raisins and y 2 
 cup of walnut meats (floured). Mix in order given. Bake in 
 medium oven. 
 
 REAR-ADMIRAL J. W. OMAN, U. S. Navy 
 
 Thin Ginger Bread 
 
 One cup of sugar, generous y 2 cup of butter, % cup of 
 milk, \y 2 scant cups of flour, 1 scant teaspoon of ginger and 
 a pinch of salt. Spread on tin sheets (very thin). Bake in 
 quick oven and cut in squares while hot. 
 
 J. G. EMERY 
 
 Former National Commander of the American Legion 
 
 Ginger Bread 
 
 One-half cup of brown sugar, % cup of olive oil, y 2 cup 
 of molasses, y 2 cup of hot water, y 2 teaspoon of soda dissolved 
 in water, 1 cup of flour, y 2 teaspoon of ginger, y 2 teaspoon 
 of cinnamon, and 1 egg, beaten light, added last. Bake in a 
 very slow oven. Eat while warm.
 
 162 THE ALL-AMERICAN COOK BOOK 
 
 ALBERT B. FALL 
 
 Secretary of the Interior 
 
 Soft Ginger Bread 
 
 Two eggs, 1 cup of molasses, 1 level teaspoon of soda, 1 
 tablespoon of butter and 1 heaping tablespoon of ginger. 
 Dissolve the soda in 1 cup of boiling water, add to the above 
 ingredients, which have been thoroughly mixed, then add 3 
 cups of cake flour. Bake in a quick oven. Serve with hard 
 sauce. 
 
 OOL. PETER MURRAY, U. S. Army, Governor's Island, N. Y. 
 
 French Ginger Bread 
 
 Sift 1% lbs. of flour, y 2 lb- of rice flour, 1 oz. of baking 
 powder together 6 times. Put 1 pt. each of honey (or molasses) 
 and butter in warm jar and keep warm, until butter is melted. 
 Mince the rind of 2 lemons, and mix with y 2 pt- of almond 
 paste, 2 ozs. of ground ginger, y 2 teaspoon ground nutmeg and 
 pinch of ground clove. Stir the liquid into the flour, also 
 spices, and beat hard 20 minutes. Bake in 2 or 3 buttered pans 
 in moderate oven. Cover with light icing and cut when cool. 
 
 REAR-ADMIRAL BENSON, U. S. Navy 
 
 Spoon Bread 
 
 One cup of cornmeal scalded with almost boiling hot water, 
 stirring constantly add 2 cups of milk, 2 eggs, lump of shorten- 
 ing and a little yeast or baking powder. Batter must be thin 
 to be good. Bake in a deep dish. Serve hot. 
 
 GOVERNOR J. B. A. ROBERTSON, State of Oklahoma 
 
 Southern Spoon Bread 
 
 Heat 1 pt. of fresh milk, nearly to boiling; gradually stir 
 in % cup of cornmeal and cook until the consistency of mush, 
 add y 2 teaspoon of baking powder, 1 teaspoon of salt, and 
 the yolks of 4 eggs beaten light j fold in the egg whites, beaten 
 until stiff. Pour into a greased baking dish and bake y 2 hour. 
 Serve at once with butter from the dish in which it was baked.
 
 THE ALL - AMERICAN COOK BOOK 163 
 
 MAJOR-GENERAL M. M. PATRICK, U. S. Army 
 
 Chief of the Air Service, War Department 
 
 Virginia Spoon Bread 
 
 One cup of white cornmeal (water ground if possible), 3^ 
 cups of sweet milk, 2 eggs, % teaspoon of salt, 1" tablespoon 
 each of butter and lard, 2 teaspoons of baking powder. Melt 
 butter and lard together, put milk and lard and butter with 
 eggs ; put baking powder and salt in cornmeal ; mix liquids and 
 meal. Bake in moderate oven in deep dish, 40 minutes. 
 
 GOVERNOR HENRY J. ALLEN, State of Kansas 
 
 Spoon Corn Bread 
 
 Heat 1 pt. of milk to the boiling point and stir in ^ pt. 
 of cornmeal and !/2 teaspoon of salt, but do not work. Sep- 
 arate the whites and yolks of 4 eggs and stir yolks into batter. 
 Add the whites last, stirring as little as possible. Bake in 
 moderate oven. 
 
 BRIG.-GENERAL J. L. HINES, U. S. Army 
 
 Ft. Sam Houston, Texas 
 
 Virginia Spoon Bread 
 
 Heat y<z pt. of sweet milk to boiling point, stir in ^ cup 
 of cornmeal, cook 5 minutes; then beat tablespoon of butter 
 and % remaining milk (14 pt.) into the mush, add 1 beaten 
 egg, beat vigorously once more. Gradually beat in remaining 
 milk. Put mixture into buttered dish and bake 25 minutes in 
 hot over. Serve at once. 
 
 CAPT. RALPH EARLE, U. S. Atlantic Fleet 
 
 At Anchor, Guantanamo Bay, Cuba, U. S. S. Florida, Flagship 
 
 Rich Corn Bread 
 
 One cup of cornmeal, 1 cup of flour, 4 teaspoons of baking 
 powder, *4 cup of sugar, y 2 teaspoon of salt, l 1 /^ cups of milk, 
 % cup of butter and 2 eggs. Mix dry ingredients, add eggs 
 well beaten with milk and batter melted ; bake in shallow pans 
 well-greased in hot oven 15 to 20 minutes.
 
 164 THE ALL-AMERICAN COOK BOOK 
 
 GOVERNOR THOMAS E. KILBY, State of Alabama 
 
 Corn Bread 
 
 Beat lightly the yolk of 1 egg, 1 pt. of buttermilk or 
 clabber, 1 tablespoon melted lard, add corn meal to the con- 
 sistency of batter bread; last thing add % teaspoon of soda 
 and white of egg, well beaten. Pour into hot pan (an iron 
 skillet is best). Do not permit batter to stand a minute after 
 mixing. 
 
 BRIG.-GENERAL H. JERVEY 
 
 U. S. Army 
 
 Virginia Batter Bread 
 
 One cup of corn meal, 1 tablespoon of lard and 1 teaspoon 
 of salt; mix with 2 cups of boiling water; add 2 eggs and 
 beat well, adding 1 cup of milk last. Bake in pudding dish 
 and serve in same, using spoon. 
 
 ADMIRAL A. GLEAVES 
 
 U. S. Navy, Commandant First Naval District, Navy Yard, 
 
 Boston, Mass. 
 
 Virginia Corn Bread 
 
 One quart of white corn meal, 1 qt. of milk, 3 eggs, pinch 
 of salt. Boil 1 pt. of milk and pour on the meal; beat eggs 
 separately, add the other pint of milk and eggs to the scalded 
 meal. Melt butter in the baking dish and pour in the batter 
 (have dish hot when batter is poured in). Bake 20 minutes. 
 
 BRIG.-GENERAL C. G. LONG 
 
 U. S. Marine Corps 
 
 Bannock 
 
 One cup of Baltimore pearl meal scalded with 2 cups of 
 milk; when cool add piece of butter size of an egg, 1 table- 
 spoon of sugar, pinch of salt, yolks of 2 eggs ; when well mixed 
 add the whites of 2 eggs, beaten to a froth. Bake 20 minutes 
 in a deep pie plate. Serve at once.
 
 THE ALL-AMERICAN COOK BOOK 165 
 
 HERBERT C. HOOVER 
 
 Secretary of Commerce 
 
 Spoon Bread 
 
 One cnp of corn meal (white or yellow), 1 cup of sweet 
 milk, 2 cups of boiling water, 1 or 2 eggs, butter size of walnut, 
 and 1 teaspoon of salt. Put the meal into sauce pan and pour 
 boiling water over it. Add the salt and butter while cooking. 
 Cook this 5 minutes, stirring constantly. Remove from the 
 stove and add (stirring the mixture) the milk and eggs (which 
 should be beaten well). Bake in moderate oven 30 minutes, 
 using shallow pans. The addition of rice, about 2 tablespoons, 
 will greatly improve this bread. 
 
 CONGRESSMAN T. M. BELL, State of Georgia 
 
 Light Corn Bread 
 
 Take 1 gal. of corn meal, 1 heaping teaspoon of soda, and 
 mix with enough hot water to make a soft dough. Put in a 
 vessel to rise (takes about 7 hours) and stand in a warm 
 place. Take 2 cups of flour, 2 cups of syrup and 1 heaping 
 teaspoon of soda, mix well and add to risen dough, which 
 will be thin. Put in a greased covered pan and bake in a 
 slow oven 3 hours, or until done. This makes a large loaf. 
 
 CAPT. W. M. CROSE 
 
 Commandant U. S. Naval District, Cavite, Philippine Islands 
 
 Hasty Coffee Cake 
 
 Four tablespoons of butter, y 2 cup of sugar, y 2 cup of 
 milk, iy 2 scant cups of flour, ^ teaspoon of salt, 1 egg, and 
 3 teaspoons of baking powder. On top of batter, in the baking 
 pans, put lumps of butter, cinnamon and nuts. Bake as other 
 coffee cakes. 
 
 KNOX ALEXANDER 
 
 American Consul to San Luis Potosi, Mexico 
 
 "Ellen Maria" 
 
 One cup of brown sugar, 1 cup of sour milk, 2 cups of 
 flour, y<i cup of shortening, 3 teaspoons of cinnamon, 2 tea-
 
 166 THE ALL-AMERICAN COOK BOOK 
 
 spoons of cloves, 2 teaspoons of allspice, 1 teaspoon of soda, 
 y% cup of currants, ^2 CU P °f raisins, y 2 cup of chopped nut 
 meats, 1 tablespoon of molasses and 2 eggs. Put the soda 
 in the dry flour, put all ingredients in the mixing bowl, and 
 beat hard 3 minutes. Bake in loaf, layers, or muffin rings. 
 This recipe makes a good cake, leaving out nuts, raisins and 
 currants. 
 
 GEORGE ORR 
 
 American Consul to Panama City, Panama 
 
 Yankee Peach Cake 
 
 Stir 2 teaspoons of baking powder, y 2 teaspoon of salt 
 with 2 cups of flour. Work in % cup of butter. Add 1 beaten 
 egg to 1 cup of milk and stir into flour. Butter pie tin and 
 pour in mixture, pressing into tops of dough, 6 peaches, peeled, 
 stoned, and cut in quarters. Mix 1 tablespoon of cinnamon 
 and 3 tablespoons of sugar, and sprinkle over the top. Bake 
 and serve with butter. 
 
 GOVERNOR P. P. BAXTER, State of Maine 
 
 Through courtesy of Mrs. Susan Ballou 
 
 Kaffee Klatch 
 
 Four eggs, 1 cup of sugar, 1 cup of flour, 1 teaspoon of 
 baking powder, 1 tablespoon of coffee essence. Beat yolks 
 of eggs with sugar, add flour and baking powder, coffee 
 essence, and last, beaten whites of the eggs. Bake in 2 round 
 tins. Whip y 2 pt. of cream and place between the layers 
 (unsweetened). Icing: White of egg (beaten stiff), with y 2 
 cup of confectioner's sugar flavored with coffee essence. 
 
 COMMANDER M. K. METCALF 
 
 Department of the U. S. Navy, General Board 
 
 Coffee Cake 
 
 One cup of sugar, 1 cup of flour, 1 tablespoon of lard, 1 
 tablespoon of butter. Mix and take out a scant V& ; to what 
 is left add 1 slightly beaten egg, 1 cup of milk, 1 cup of flour, 
 2 teaspoons of baking powder and pinch of salt. To what is
 
 THE ALL-AMERICAN COOK BOOK 167 
 
 reserved add 1 teaspoon of cinnamon and spread over the top. 
 Bake 25 minutes in moderate oven. 
 
 W. M. MOONEY 
 
 Chief Clerk and Superintendent Post Office, Washington, D. C. 
 
 Blackberry Gems 
 
 Line small gem pans with rich biscuit dough; fill the 
 center with blackberries, sprinkle with sugar and bake in a 
 quick oven. Turn out with care; dust with confectioner's 
 sugar and serve with cream. 
 
 W. K. WILLIAMS 
 
 Former Assistant Secretary of War 
 
 Pop Overs 
 
 Four eggs, 1 pt. of milk, 1 pt. of flour, y 2 level teaspoon 
 of salt, butter the size of an egg. Makes thin batter. Bake 
 in muffin rings y 2 full, in very hot oven. About 20 minutes 
 required. 
 
 CONGRESSMAN J. W. FORDNEY, State of Michigan 
 Chairman, Ways and Means Committee 
 
 Graham Gems 
 
 One egg, y 2 cup of brown sugar, 3 cups of buttermilk, 1 
 teaspoon of salt, 3 teaspoons of soda (scant), 3 cups of graham 
 flour, sifted before measuring, and 2 tablespoons of melted 
 butter. Bake in gem pans. 
 
 BRIG-GENERAL W. S. GRAVES 
 
 U. S. Army, Camp Dix, N. J. 
 
 Pop Overs 
 
 Two eggs, pinch of salt, large coffee cup of milk, same 
 cup not quite full of flour; beat eggs well together, add the 
 salt, then the milk, beat all together with egg beater (never 
 use a spoon). Bake in cold gem pans in quick oven, but not 
 hot enough to brown before pop overs have a chance to rise.
 
 168 THE ALL-AMERICAN COOK BOOK 
 
 FRANK 0. LOWDEN 
 Former Governor, known as "Illinois' War Governor" 
 
 Graham Muffins 
 
 One 'egg, 1 teaspoon of salt, 2 cups of milk, 2 tablespoons 
 of melted butter, 1*4 cups white flour, V/^ cups of graham 
 flour, and 2 teaspoons of baking powder. To the beaten egg, 
 add the salt and milk; stir in the flour and the butter; add 
 the baking powder. Bake in a hot oven until brown (about 
 20 minutes). 
 
 COLONEL FRANK WHITE 
 
 Treasurer of the United States 
 
 Note: Colonel White's favorite Sunday morning break- 
 fast consists of bacon, fried apples and coffee. 
 
 Date Muffins 
 
 Two tablespoons of butter creamed with % cup of sugar, 
 2 well beaten eggs, 1 cup of milk, 2 cups of flour, 2 teaspoons 
 of baking powder. Beat thoroughly together; add 1 cup of 
 finely cut dates. Bake in quick oven 20 minutes. Makes 1 
 dozen muffins. 
 
 COL. F. W. PHISTERER 
 U. S. Army, Ft. McPherson, Georgia 
 
 Sally Lunn 
 
 Two eggs, 2 tablespoons of melted butter, 1 cup of sweet 
 milk, 2 tablespoons of sugar, 2 cups of flour and 2 teaspoons 
 of baking powder.
 
 THE ALL-AMERICAN COOK BOOK 169 
 
 GEORGE WASHINGTON'S FAVORITE BREAKFAST 
 
 BREAD 
 
 Sent through courtesy of a Rear Admiral in the U. S. Navy 
 
 Sally Lunn 
 
 Two cups of flour, butter size of egg, 2 eggs, 1 cup of 
 milk, 1 teaspoon of sugar, ^ teaspoon of salt, a /4 yeast cake 
 dissolved in a little warm water. Rub the butter in the flour 
 with salt and sugar, add the eggs beaten separately, yeast 
 and milk. It should not be a thin batter; some flour takes 
 more liquid than others. Leave out some milk if necessary. 
 Set to rise in cups, or in loaf pans, several hours, or all 
 night. Bake in a moderate oven as for rolls. 
 
 Note: Sally Lunn was George Washington's housekeeper 
 and her name is given to the dish.
 
 170 THE ALL-AMERICAN COOK BOOK 
 
 USES OF LEMONS 
 
 The lemon is not sufficiently appreciated from a hygienic 
 standpoint; for instance: 
 
 Lemon juice removes stains from the hands. 
 
 A dash of lemon juice in plain water is an excellent tooth 
 wash ; it not only removes the tartar, but sweetens the breath. 
 
 Lemon juice applications will allay irritation caused by the 
 bites of insects. 
 
 The juice of a lemon taken in hot water on awakening is 
 an excellent liver corrective, and for stout people is better than 
 any "anti-fat" medicine ever invented. 
 
 Glycerine and lemon juice, half and half, on a bit of 
 absorbent cotton is the best thing in the world wherewith to 
 moisten the lips of a fever-parched patient. 
 
 Lemon juice and salt will remove rust stains. 
 
 For a manicure aid lemon juice is all that is necessary for 
 loosening the cuticle and for brightening and cleansing the 
 nails. 
 
 Save your lemon rinds and dry them for kindling ; a hand- 
 ful will revive a dying fire.
 
 HELPFUL HINTS 
 
 COMMON WAYS OF COOKING FOOD 
 
 Baking is cooking in confined heat in the oven. Examples: 
 Bread, cake, meat. This method when applied to meat is 
 eommonly called roasting. Before baking, see that the 
 oven is clean and heated to the desired temperature. 
 
 Boiling is cooking by immersion in water at 212°. F. Exam- 
 ples: Potatoes, cabbage, macaroni. 
 
 Braising is a combination of stewing on the top of the range, 
 and baking in the oven, with or without vegetables. Exam- 
 ples: Tough meats, fowl, whole liver. 
 
 Broiling or Grilling is cooking over or under direct heat, as 
 over glowing coals or under a gas flame. Examples: 
 Steaks, chops. 
 
 Fricasseeing is commonly a combination of stewing and saut6- 
 ing. Examples: Fowl, forequarter of lamb or veal. 
 
 Frying is cooking by immersion in hot, deep fat. Examples: 
 Doughnuts, croquettes. 
 
 Pan-baking or Pan-broiling is cooking in a lightly greased or 
 ungreased hot frying pan or griddle. Examples: Steak, 
 English muffins, griddle cakes. 
 
 Pot Roasting is cooking in an iron kettle or earthen pot in a 
 small amount of water, after meat has been quickly 
 browned in a small amount of fat in the frying pan or 
 kettle. Cook slowly until very tender with or without 
 vegetables.
 
 172 THE ALL-AMERICAN COOK BOOK 
 
 Roasting is cooking before an open fire. This method is seldom 
 used in small households, although the baking of meats is 
 commonly called roasting. 
 
 Sauteing is cooking in a small amount of fat in a shallow pan 
 on top of range. Examples: Sliced fish, meat, potatoes, 
 eggs. 
 
 Simmering is cooking in liquid at 185° F. The bubbles should 
 always be below the surface. Examples: Ham, corned 
 beef, soups. 
 
 Steaming. Dry Steaming is cooking by heat or steam, as in 
 double boiler or tin, over or surrounded by boiling water. 
 Examples: Rice, brown bread. 
 
 Moist Steaming is cooking by direct contact with steam, as in 
 a steamer or colander, over boiling water, closely covered. 
 Examples: Fowl, puddings, dumplings. 
 
 Stewing is cooking slowly in a small amount of water (about 
 160° F.) until food is very tender. Examples: Beef, 
 lamb, vegetables.
 
 THE ALL-AMERICAN COOK BOOK 
 
 173 
 
 TABLE OF WEIGHTS AND MEASURES 
 
 1 teaspoon =60 drops 
 
 3 teaspoons =1 tablespoon 
 
 16 tablespoons = 1 cup 
 
 1 cup =■ % pint 
 
 2 pints =1 quart 
 
 Butter, 2 tablespoons solidly packed =1 ounce 
 
 Butter, 2 cups solidly packed =1 pound 
 
 Chocolate, 1 square =1 ounce 
 
 Coffee, 4!/3 cups = 1 pound 
 
 Eggs, 9 in shells =1 pound 
 
 English Walnuts, chopped, 5 cups =1 pound 
 
 Flour, 4 tablespoons =1 ounce 
 
 Flour, Pastry, 4 cups =1 pound 
 
 Flour, Bread, 4 cups =1 pound 
 
 Flour, Entire Wheat, 3% cups =1 pound 
 
 Flour, Graham, 4% cups =1 pound 
 
 Meat, 2 cups finely chopped =1 pound 
 
 Oatmeal, 2% cups =1 pound 
 
 Oats, Rolled, 5 cups =1 pound 
 
 Rice, 1% cups =1 pound 
 
 Rye Meal, 4^ cups =1 pound 
 
 Sugar, Brown, 2% cups =1 pound 
 
 Sugar, Confectioner's, 3% cups =1 pound 
 
 Sugar, Granulated, 2 cups =1 pound 
 
 Sugar, Powdered, 2% cups =1 pound 
 
 Sugar, or Salt, 2 tablespoons =-1 ounce
 
 174 THE ALL-AMERICAN COOK BOOK 
 
 WHEN COOKING OYSTERS 
 
 Never salt soups or stews until just before removing 
 from the fire. 
 
 In frying oysters a little baking powder added to the 
 cracker crumbs will greatly improve them. 
 
 Escalloped oysters retain their flavor better if covered 
 while cooking. 
 
 Half the liquor, heated, or hot milk, may be poured over 
 escalloped oysters when half baked. 
 
 It is always better to handle oysters with a fork, as con- 
 tact with the hands may make them tough. 
 
 DIGESTIBLE CABBAGE 
 
 Cabbage is made digestible by first slicing and then putting 
 in boiling water with a pinch of soda and some salt, and boil- 
 ing just 15 minutes. 
 
 PRUNE DESSERT 
 
 Soak prunes over night. Boil slowly until very tender. 
 Sweeten to taste. When they have cooled in their own liquor, 
 pierce one side with a pointed knife, remove the stone and 
 fill with chopped nuts and raisins, mixed. Serve with whipped 
 cream. 
 
 TENDER PINEAPPLES 
 
 The toughness of pineapples is almost entirely eliminated 
 by slicing the fruit up and down, from stem to blossom end, 
 instead of through the core as is usually done. Thrust a fork 
 into the blossom end to hold the apple steady and slice until 
 you come to the hard, pithy core, which can then be discarded. 
 This trick was taught me by an old pineapple grower and 
 makes all the difference in the world in the tenderness of this 
 fruit, which is usually hard and chippy when sliced with 
 instead of against the grain.
 
 THE AU- AMERICAN COOK BOOK 175 
 
 POULTRY 
 
 For market, dry picking is the best way — that is, pulling 
 out the feathers immediately after killing, while the poultry 
 is still warm, but for home consumption, the scalding method 
 is quicker and easier. After killing dip in scalding hot water 
 and move about for a few minutes, then pick as quickly as 
 possible. Ducks should be scalded a little longer and then 
 wrapped in canvas or any close cloth, to steam about 5 to 10 
 minutes, after which the feathers can be easily pulled. The 
 hairs should be singed off by holding and turning the poultry 
 in the flames of a lighted twist of paper, or some burning 
 alcohol. Wash thoroughly and dry, and then lay on several 
 folds of paper, and clean at once. The quicker poultry is 
 cleaned, the better, but it is best not to cook it until 24 hours 
 after killing. 
 
 After singeing, and before drawing, pull out all pin 
 feathers, then clut off the head, and next cut through the skin 
 around each leg, about 1% inches below the first leg, being 
 careful not to cut tendons. Place the leg with the cut over the 
 edge of a table, press downward to snap the bone, then take 
 the foot in the right hand, holding the bird firmly in the left 
 hand, and pull off the foot, and with it the tendons. Make a 
 lengthwise cut through the skin just below the breast bone, 
 large enough to admit the hand, and remove the entrails entire, 
 by first carefully loosening them all around, and then bringing 
 the hand forward, grasping the entrails firmly, and with one 
 pull drawing them out. The lungs and kidneys, on either side 
 of the backbone, should next be removed, and then the wind- 
 pipe and crop, close to the skin of the breast, by inserting two 
 fingers under the neck skin. Draw down the skin and cut the 
 neck off close to the body, leaving on enough skin to close up 
 the opening after the crop is partly filled with a little dressing. 
 The giblets (gizzard, heart and liver) should next be carefully 
 separated from the entrails, being careful not to break the gall 
 bag attached to the liver, the bile from which would impart 
 an extremely bitter flavor to any parts it came in contact with. 
 Then wash the bird thoroughly in and outside, rub with salt, 
 and let hang in a cool place over night.
 
 176 THE ALL-AMERICAN COOK BOOK 
 
 CANNING PIE PLANT 
 
 Pick when it is long and good, cut up and put in glass 
 fruit cans, press down, cover with cold water, seal and put 
 away. It will keep fresh until the new crop comes. In sections 
 where the fruit is scarce, it can be easily raised, and is easily 
 kept as described. 
 
 PICNIC SANDWICHES 
 
 Bake the bread in quart cans and press the chopped meat 
 or chicken in cans of the same size. When both are cold put 
 very thin slices of meat between two buttered slices of the 
 bread. If your bread and meat are good, you will be proud 
 of your sandwiches. 
 
 WHEN BAKING 
 
 If a handful of salt is put on bottom of oven under pans 
 when baking ginger-bread or any cake easily burned, it will 
 prevent burning. 
 
 Putting a pinch of salt in the coffee improves the flavor. 
 
 TO BOIL VEGETABLES 
 
 When cooking lima beans, rice, etc., it is very provoking 
 to have them foam and sputter from the kettle onto one's 
 clean stove. Drop into the kettle a small lump of butter and 
 there will be no "boiling over." 
 
 OLIVE OIL IN BAKED BEANS 
 
 Use 5 full tablespoons of olive oil to 1 qt. of dry beans. 
 They are delicious and more easily digested than when pork 
 is used.
 
 THE ALL-AMERICAN COOK BOOK 177 
 
 OATMEAL PIE CRUST 
 
 Scald 2 parts of fine oatmeal with 1 part of of hot water; 
 mix well and roll thin. As this bakes very quickly, fruit which 
 requires much cooking must be cooked first before making the 
 pies. This crust is very tender, possessing all the desirable 
 qualities of shortened pie crusts without their injurious effects. 
 
 SAVE DRY BREAD 
 
 If your bread becomes dry, do not throw it away; it is 
 a part of Darby's hard earnings. Dip the dry loaf quickly 
 into water, put in pan, place in oven and leave until crust is 
 dry. The steam from the external moisture will enter the loaf, 
 leaving it fresh as when newly-baked. 
 
 TO KEEP TINS PROM RUSTDNG 
 
 Tin vessels used in water often rust. This can be pre- 
 vented by greasing well and heating in oven. They will not 
 rust then, no matter how much used in water. Care should 
 be taken not to burn the vessel. 
 
 SEASONING A FOWL 
 
 To improve the flavor of fowl, when seasoning it, add 
 ginger to the salt and pepper, and rub this into flesh well. 
 For a change, try putting an onion and an apple in ducks in 
 place of the usual bread-crumb dressing. 
 
 KEEPDNG POTATOES DN WINTER 
 
 To keep sweet potatoes through the winter perfectly, line 
 a barrel with warm dry newspapers, side and bottom, then 
 wrap each potato in paper and pack into it, till full, cover well 
 and keep in warm, dry kitchen or any warm, dry room. A 
 smaller quantity may be packed in a box in the same way, and
 
 178 THE ALL-AMERICAN COOK BOOK 
 
 kept in warm, dry atmosphere. To keep Irish potatoes in the 
 cellar, sprinkle air-slacked lime among them ; it seems to keep 
 them dry and healthy. (As they are sorted, sprinkle a little 
 in every layer.) 
 
 VINEGAR IN DOUGHNUTS 
 
 For doughnuts made with sour milk or cream, add a gen- 
 erous half-teaspoonful of vinegar to the batter before adding 
 the full amount of flour. 
 
 BOILED LEMONADE 
 
 In making lemonade, boil the desired quantity of sugar 
 and lemon juice together, cool and add as much cold water as 
 needed — a great improvement on the old way. 
 
 SUBSTITUTES FOR ALCOHOL IN MINCE PEE 
 
 «, 
 
 Instead of cider and other alcoholic liquors, use fruit juices 
 for mince pies. The juice left from canning strawberries, sour 
 Cherries, plums, etc., if sweetened, boiled down and canned, 
 makes a rich, delicious moistening for mince meat. If raisins 
 and suet in plenty are added to the mixture, it will be rich 
 enough to please the most fastidious appetite. 
 
 A COOKING HINT 
 
 Turn the colander upside down over the fish or meat 
 sauteing in an iron spider; the small holes allow the steam 
 to escape and still prevent the grease from spattering. 
 
 BAKING DAY 
 
 After taking bread from the oven, do not wrap tightly in 
 cloth as many do ; but rub the top of loaves with a little lard
 
 THE ALL-AMERICAN COOK BOOK 179 
 
 or butter, tip on edge on your kneading board so that all 
 possible crust is exposed to the air and if possible place out- 
 doors or in the wind to cool quickly a few minutes, then 
 remove to convenient place and let stand until thoroughly 
 cold before putting away in box or can, and you will have 
 delicious, tender crust. 
 
 PREVENTS SOGGY PIE-CRUST 
 
 Pie-crust will not be soggy if brushed over with the white 
 of an egg before the fruit is put in. 
 
 CARE OF WOODEN BOWLS 
 
 To prevent wooden bowls from splitting, take them when 
 new, before they have been touched with water, applying boil- 
 ing hot linseed oil over the outside and top edge, all that will 
 penetrate. 
 
 FRIED SQUASH 
 
 Cut a fine-grained, dry, sweet squash into thin slices, pare 
 and fry in plenty of butter and season well. This dish will 
 be found an excellent substitute for sweet potatoes. 
 
 TO SAVE PLANTS 
 
 To prevent bugs from eating your cucumber vines, plant 
 one stalk of garlic in each cucumber hill; nothing will then 
 bother the plant. 
 
 TESTING FLOUR 
 
 There are several methods of testing flour, which should 
 be known to every purchaser. If flour is white with a yellow- 
 ish straw tinge, it is good, while if it has a bluish cast, or has
 
 180 THE ALL-AMERICAN COOK BOOK 
 
 black specks in it, it is inferior. 
 
 Wet and knead a little of it between the fingers; if it 
 works soft and sticky, it is poor ; if elastic and firm, it is good. 
 If a little flour is thrown against a dry, smooth surface and it 
 falls like powder, it is not of the best quality. If flour squeezed 
 in the hand retains the shape given it when released, it is of 
 good quality. 
 
 USES OF BUTTERMILK 
 
 Should you be so unfortunate as to be poisoned by poison 
 ivy, bathe the affected parts in buttermilk every 10 or 15 
 minutes until the poison is counteracted. Should the case be 
 a severe one, poultice the blisters with bread and buttermilk 
 poultice. It will give relief very soon and will cure the most 
 severe cases. 
 
 Buttermilk will remove mildew from cloth, white or col- 
 ored. Soak the garment over night, then lay it on the grass 
 in the sunlight. If the stain is set, soak the cloth for two 
 or three days and lay it in the sun. 
 
 Buttermilk is excellent for freshening salt pork for frying. 
 Slice the pork and soak over night, or set on stove and let it 
 come to a boil, dip in flour and fry.
 
 THE ALL-AMERICAN COOK BOOK 181 
 
 TIME TABLE FOR COOKING 
 
 Baking 
 
 Beans, Boston Baked 8 hours 
 
 Biscuits, Baking Powder (according to size) 12-15 minutes 
 
 Raised (acording to size) 12-20 minutes 
 
 Bread (10-cent loaf) 50 minutes 
 
 Breads, Baking Powder Muffins 
 
 (according to size) 18-30 minutes 
 
 Corn Bread (shallow pan) 15-20 minutes 
 
 Gingerbread (shallow pan) 25 minutes 
 
 Popovers (according to size) 25-30 minutes 
 
 Yeast Muffins (according to size) 20-30 minutes 
 
 Cake, Fruit 1V4-2 hours 
 
 Layer 15-20 minutes 
 
 Loaf (shallow pan) 30 minutes 
 
 Sponge (deep pan) 40 minutes 
 
 Cookies and Wafers 6-15 minutes 
 
 Cup Custards 25 minutes 
 
 Fish, whole, 4 pounds 1 hour 
 
 Fillets, or whole, small 20-30 minutes 
 
 Meats, Fillet of Beef (medium) 45-60 minutes 
 
 Rump of Beef (medium) per pound 17 minutes 
 
 Sirloin or Rib of Beef (medium) per pound. . .15 minutes 
 
 Chicken, per pound 18 minutes 
 
 Duck, Domestic 1 to l 1 /^ hours 
 
 Duck, Wild 15-20 minutes 
 
 Goose, Domestic, per pound 20 minutes 
 
 Leg of Lamb, per pound 18 minutes 
 
 Pork Chops 30 minutes 
 
 Loin of Pork, per pound 22 minutes 
 
 Turkey, per pound 20 minutes 
 
 Loin of Veal, per pound , 22 minutes 
 
 Pies 35-45 minutes 
 
 Rice or Tapioca Pudding, Cooked 45 minutes 
 
 Rice or Tapioca Pudding, Uncooked 2y 2 -Sy 2 hours
 
 182 THE ALL-AMERICAN COOK BOOK 
 
 Boiling 
 
 Cereals : 
 
 Corn Meal 2 hours 
 
 Hominy 2-3 hours 
 
 Macaroni 20-30 minutes 
 
 Oatmeal 4 hours 
 
 Rice 20-30 minutes 
 
 Rolled Oats Vi hour 
 
 Spaghetti 20 minutes 
 
 Granulated or Rolled Wheat % hour 
 
 Eggs: 
 
 Soft-cooked 3-5 minutes 
 
 Hard-cooked 20 minutes 
 
 Fish: 
 
 Bass, per pound 12 minutes 
 
 Bluefish, per pound 12 minutes 
 
 Cod, per pound 6 minutes 
 
 Halibut, per pound 12 minutes 
 
 Lobster, whole 20 minutes 
 
 Salmon, per pound 12 minutes 
 
 Small fish 6-10 minutes 
 
 Meats : 
 
 Corned Beef 3-4 hours 
 
 Fresh Beef 3 hours 
 
 Fowl, per pound 30 minutes 
 
 Ham, per pound 25 minutes 
 
 Mutton (leg), per pound 25 minutes 
 
 Corned Tongue 3% hours 
 
 Fresh Tongue , 2^ hours 
 
 Vegetables : 
 
 Artichokes 30-45 minutes 
 
 Asparagus 20-30 minutes 
 
 Dried Beans 3-4 hours 
 
 Lima and other Shell Beans 1-1^4 hours 
 
 String Beans 1-2 hours 
 
 Beets, old 2-4 hours 
 
 Beets, young 45 minutes 
 
 Brussels Sprouts 20 minutes 
 
 Cabbage 20-30 minutes 
 
 Cauliflower 25 minutes 
 
 Green Corn 10 minutes
 
 THE ALL-AMERICAN COOK BOOK 183 
 
 Onions 1-1% hours 
 
 Oyster Plant (whole 45 minutes 
 
 Parsnips 45-60 minutes 
 
 Peas, Fresh 20-60 minutes 
 
 Peas, Dried 3 hours 
 
 Potatoes, White 20-30 minutes 
 
 Potatoes, Sweet 20-25 minutes 
 
 Spinach 25-30 minutes 
 
 Tomatoes (stewed) 20-30 minutes 
 
 Turnips, Yellow l%-2 hours 
 
 Turnips, White 1-1% hours 
 
 Broiling 
 
 Bacon and Ham, sliced thin 4 minutes 
 
 Chicken, Spring 20 minutes 
 
 Chops, Lamb or Mutton 6-10 minutes 
 
 Fish, slices, Cod, Halibut, Salmon, Swordfish .... 12-15 minutes 
 
 Fish, whole small, Smelt, Trout 8-10 minutes 
 
 Fish, whole split, Bluefish, Scrod, Shad, 
 
 Whitefish 18-22 minutes 
 
 Oysters 8 minutes 
 
 Steak, 1-inch thick (medium) 10-12 minutes 
 
 Squab 6 minutes 
 
 Tripe and Liver 3-4 minutes 
 
 Frying 
 
 Chops or Cutlets, Breaded 5-8 minutes 
 
 Croquettes and Fishballs 4 minutes 
 
 Doughnuts, Drop Cakes, Fritters, Muffins 3-5 minutes 
 
 Fish, rolled fillets and slices 5-7 minutes 
 
 Fish, whole small, smelt, Trout, Whitebait 2-7 minutes 
 
 Potatoes, Straws, Chips 3-4 minutes 
 
 Potatoes, French Fried 6-8 minutes
 
 184 THE ALL-AMERICAN COOK BOOK 
 
 TEMPERATURE TABLE 
 
 Fahrenheit 
 
 Freezing point 32° 
 
 Lukewarm Water or Milk, not over 98° 
 
 Albumen begins to coagulate 134° 
 
 Milk, Pasteurized, keep for y 2 hour at 145° 
 
 Simmering point 185° 
 
 Boiling point, Water (sea level) 212° 
 
 Boiling point, Milk (sea level) 214° 
 
 Milk, scalded in double boiler 196° 
 
 Baking, Apples 300° 
 
 Baking, Bananas 400° 
 
 Baking, Biscuit (yeast) 425° 
 
 Baking, Loaf Bread 400° 
 
 Baking, Muffins 380° 
 
 Baking, Popovers 450° 
 
 Baking, Cake : Cookies 400° 
 
 Baking, Cake : Gingerbread 375° 
 
 Baking, Cake : Fruit and Pound 300° 
 
 Baking, Cake : Layer 380° 
 
 Baking, Cake : Plain (shallow pan) 375° 
 
 Baking, Cake : Sponge (shallow pan) 350° 
 
 Baking, Meats: Beef and Mutton, for 15 minutes. . . 450° 
 
 Then reduce to 350° 
 
 Baking, Meats: Chicken and Turkey, for % hour. . . 400° 
 
 Then reduce to 300° 
 
 Baking, Meats: Goose and Lamb, for y 2 hour 400° 
 
 Then reduce to 300° 
 
 Baking, Meats : Pork and Veal, for y 2 hour 350° 
 
 Then reduce to 260° 
 
 Baking, Pastry: Tart or Patty Shells 450° 
 
 Baking, Potatoes 450° 
 
 Frying : Breaded Chops, Oysters 380° 
 
 Frying : Croquettes, Fishballs 390° 
 
 Frying : Doughnuts, Fritters 360°-370° 
 
 Frying : Potatoes, French Fried 380° 
 
 Frying : Potato Chips or Straws 400° 
 
 Fruit Jelly 222° 
 
 Sugar and Water Sirup, large thread 217° 
 
 Sugar and Water Sirup, feather 232° 
 
 Sugar and Water Sirup, soft ball 240° 
 
 Sugar and Water Sirup, hard ball 250° 
 
 Sugar and Water Sirup, for glaced fruits and nuts 310°
 
 THE ALL-AMERICAN COOK BOOK 185 
 
 Sugar and Water Sirup, for spun sugar 300° 
 
 Sugar and Water Sirup, caramel 350° 
 
 A very hot oven 450°-550° 
 
 A hot oven 400°-450° 
 
 A moderate oven 350°-400° 
 
 A slow oven 250°-350° 
 
 To test fat without a thermometer, drop a bit of white bread 
 into hot fat ; it should brown in 
 60 seconds for uncooked mixtures (Doughnuts) Fritters, 
 
 etc.) ; 
 40 seconds for cooked mixtures (Croquettes, Fishballs, 
 
 etc.) ; 
 20 seconds for Chops, French Fried Potatoes, etc.
 
 REAR ADMIRAL WM. S. SIMS 
 
 President of Naval War College, Newport, R. I. 
 
 Irish Stew 
 
 "Dear Madame: 
 
 "Referring to your letter of August 1st, which reached me 
 but a day or so ago, I am sorry to say that I am not able to 
 comply with your request to furnish you my favoriate recipe, 
 because I pay so little attention to the question of food that 
 I eat what comes to me and ask no questions. 
 
 "If there is any one dish that I would specially desire 
 above all others, it would be an Irish stew."
 
 LEGATION OF THE 
 UNITED STATES OF AMERICA 
 
 Berne, Switzerland 
 
 March 7, 1922. 
 
 Dear Mrs. Brebner: 
 
 In reply to your letter of January 27th, I beg 
 to say that while Mrs. Grew and I have no recipe 
 available for your cook book, we shall be glad to 
 be numbered among the "100% Americans" and 
 to be credited with some recipe which you may 
 furnish. 
 
 Respectfully yours, 
 
 J. C. Grew. 
 American Minister. 
 
 Consomme 
 
 Eight lbs. of beef, 2 lbs. knuckle of veal, 1 small fowl, 
 */4 cup of carrot, % cup of turnip, 1 tablespoon of salt, 1 sprig 
 of majoram, 1 sprig of thyme, 1 bay leaf, 1 sprig of parsley, 
 and 6 qts. of cold water. Simmer beef, fowl and veal in water 
 4 hours; add vegetables, salt, and herbs tied in a bag; cook 
 slowly 1 hour. Strain, cool, remove fat, and serve. 
 
 Note : Consomme is the foundation for all clear soups, 
 each soup taking its name from the garnishing used.
 
 AMERICAN CONSULATE 
 Dairen, Manchuria 
 
 March 3, 1922. 
 
 My dear Mrs. Brebner: 
 
 I have to acknowledge the receipt of your let- 
 ter of January 12, and hasten to send a recipe 
 of Mrs. Kirjassoff' s, which is one of my favorites. 
 
 Chicken Pilau 
 
 This is an Indian dish, often mentioned in 
 Thackeray's novels (Thackeray was born in Cal- 
 cutta), which is very popular with all Americans 
 and Europeans who visit India. 
 
 I trust that the book you contemplate will 
 have great success. My wife and I thank you for 
 this opportunity to have even a small share 
 therein. 
 
 Very sincerely yours, 
 
 Max D. Kirjassoff. 
 
 Chicken Pilau 
 
 One medium sized chicken, y± cup concentrated pan gravy, 
 1^ cups rice, 5 cloves, 1 stick cinnamon, butter size of an egg, 
 y 2 cup seedless raisins (boiled for 5 minutes and with water 
 drained off), ^ cup almonds (blanched and browned), 1 onion 
 cut in strips and fried in butter until crisp and brown, 2 hard- 
 boiled eggs. Bake the chicken until tender, preserving the 
 gravy. Boil rice in salted water together with the cloves and 
 the stick of cinnamon. When half cooked, remove spices, drain 
 off water, and complete cooking by steaming. "When finished 
 the rice must be dry with each kernel separate. Mix butter 
 with the rice, together with the pan gravy and raisins. Make 
 a mound of the rice in the center of a platter. Sprinkle with 
 almonds and the fried onion and garnish with the hard-boiled 
 eggs cut in halves. Cut the chicken for serving and arrange 
 the pieces around the mound of rice. 
 
 This is a most delicious dish, and the rice prepared in 
 this way has a very rich, exotic flavor.
 
 MAJOR GENERAL J. A. LEJEUNE 
 
 Commandant U. S. Marine Corps 
 
 "Pain Perdue" (Lost Bread) 
 
 "This is a favorite dish in Louisiana where Gen. Lejeune 
 was born and reared." — Mrs. J. A. Lejeune. 
 
 One loaf of bread (a day or two old), and in slices *4 inch 
 thick, 3 eggs, 3 tablespoons of sugar stirred together, and 
 1 or 2 tablespoons of lard. Have the lard very hot ; dip slices 
 of bread in the egg mixture and fry brown on each side.
 
 WILLIAM HOWARD TAFT 
 
 Chief Justice, Supreme Court, former President of the 
 United States 
 
 Rolled Chops 
 
 Cut egg plant into rounds, roll them in egg and bread 
 crumbs, and fry. Take loin chops, cut thick, and roll them 
 into rounds, putting a tooth pick into them. Broil them and 
 put them on the egg plant and pour truffle sauce over them. 
 (See sauces.)
 
 1923 IS COMING 
 
 This years' book of 1922 is closed and sealed at last 
 Nor would I alter what is past. 
 My work, my pleasures, thoughts and acts, 
 Are all on record as plain facts. 
 But here before me pure and white, 
 Are pages for recipes of 1923 to write. 
 More recipes from these same donors will I borrow, 
 And start the "All- American Cook Book" of tomorrow. 
 
 — G. S. B. 
 
 The End
 
 UNIVERSfTY OF ILLINOIS-URBANA