. . . THE • • •
Federation Cook Book
. . A Collection of . .
Tested Recipes
.... Contributed by the ....
Colored Women
of the
State of California
.... By ....
MRS. BERTHA L. TURNER
State Superintendent, Domestic Science PASADENA, CALIFORNIA
THE LIBRARY
OF
THE UNIVERSITY OF CALIFORNIA
LOS ANGELES
Dedication
O ye tired and weary house-wives O ye never-tiring house-wives Here's a solving, solving, solving, Of the daily eating problem. Here's an answer, answer, answer. To the oft-repeated question To the quite perplexing question That confronts us, that annoys us. What shall we eat ? What shall we eat ? Here's a book of tested cooking, Here's a book of tried proportions Kindly given by our women, Thank we them for their donation Thank them for this little cook book. Dedicate it to these women To these helpful, trusty women. Take it to your friends and neighbors, May it prove a blessing to you.
Cookery jf ingles
Dedicated to the Federation Cook Book
By Mrs. Katherine D. Tillman, A. M.
Chairman Ways and Means National Association Colored Women' s Clubs
She could draw a little, paint a little,
Talk about a book. She could row a boat, ride a horse. But alas she couldn't cook.
She could gown, she could go,
She could very pretty look But her best beau he was poor
And he couldn't hire a cook. When he learned the fatal truth
His flight he quickly took, And his girl is single still,
Because she couldn't cook! ***>?*****
Believe not the love tales
You find within a book
Love's fate often turns on,
The skill of the cook Before a man marries
'Tis the gown or the look, But after the wedding He looks for a cook.
'Tis said to man's heart,
The shortest route took Is reached through the region,
Controlled by the cook! Go forth then a blessing,
You dear little book, And happiness ever Attend the good cook.
FEDERATION COOK BOOK
Menu
Breakfast
Fruit
Oatmeal and Cream
Panned Bacon Corn Muffins
Coffee
Dinner
Cream of Corn Soup Boston Steak Rice String Beans
Beet Salad American Ice Cream Wafers
Supper
Cold Sliced Beef Potato Salad
Sandwiches Tea
KATE MANN BAKER.
Cream of Corn Soup
Drain the liquor from 2 cans of corn (or use 12 green ears) and chop the kernels fine. Put them over the fire with a pint of water and simmer for 15 minutes. Strain through a fine strainer and return to the fire. Season with salt, pep- per and a heaping teaspoon of sugar. Cook together two tablespoons each of butter* and flour and when they are blended, pour upon them 3 cups of milk and a cup of cream to which a generous pinch of baking soda has been added. Stir until smooth and thick, add the corn puree, and as soon as the mixture is scalding hot, take from the fire and pour gradually, beating all the time, the beaten yolks of 2 eggs. Serve immediately. — KATE MANN BAKER.
Boston Steak
Select good thick round steak, cut in medium pieces, season well with salt and pepper, roll in flour and fry nice brown in beef drippings, then add one good size onion chopped fine and one cup of stewed tomatoes. Cover tight and let cook slowly about 11-2 hours. A little water can be added if there is danger of burning. Serve on hot plat- ter and pour gravy over meat.
FEDERATION COOK BOOK 5
Boiled Rice
Wash a cup of rice thoroughly through several cold waters. Put a quart of boiling water in a kettle or double boiler. When the water boils rapidly, sprinkle in the rice and let it boil 15 or 20 minutes until the grains stand apart. Drain the rice in a colander, throw over it a cupful of cold water, loosen with a fork and place where it will dry. Sea- son with salt and butter. — MRS. KATE MANN BAKER, Pasa- dena.
Corn Muffins
Sift together 1 2-3 cups flour, one cup corn meal, two rounded teaspoonfuls baking powder and a little salt. Beat to a cream two tablespoons of butter and three of sugar. Add three eggs beaten very lightly. Then stir in two cups of milk. Beat all to a smooth batter and fill well greased tins. Bake in hot oven.
Salad Dressing
Beat a raw egg very lightly. Blend with it a table- spoon of powdered sugar. Tablespoon of melted butter, half teaspoonful of French mustard, half teaspoonful of celery salt, half teaspoonful of paprika. When beaten all together, pour over this one-half cup of vinegar. Stir to a boil. Re- move from the fire. Beat steadily for 2 minutes. When cold set in the ice box.
Potato Salad
Boil six large potatoes with jackets on. Peel when nearly cold and cut in squares. Cut four slices of bacon in small bits. One large onion cut in slices and fried with bacon until light brown. Pour a small cup of vinegar into the grease and then pour over potatoes. Pepper and salt to taste. Use hard-boiled eggs if desired. — MRS. KATE MANN. BAKER.
American Ice-Cream
Put a half box gelatine in one quart of milk. Set on back of stove to heat gradually. Boil a minute or two. Take off the stove and stir in the yolks of four eggs well .beaten with three tablespoons of sugar. Then add whites beaten with three tablespoons sugar and flavored with va- nilla. Put in dish ready for table. Chill. Serve next day with cream. — MRS. KATE MANN BAKER.
Soups
Classes of Stock
Bouillon — From lean beef delicately seasoned with pepper and salt and only a few vegetables. Usually clear.
Brown Stock — Beef including the bone and fat highly seasoned with spices and vegetables.
White Stock — Veal or fowl delicately seasoned with vegetables.
Consomme — Two or three kinds of meat (beef, veal, possibly fowl) served clear. The above named soups are served first at large dinners. As a rule use quart of water to a pound of meat. The meat should always be cooked slowly. It should be cut in small pieces in order to draw nourishment out and to loosen, to break and draw gelatine out. Thicken with rice, sage, barley.
Vegetables — Carrots, turnips, onions, some times light- er vegetables, peas, beans, asparagus. Vegetables should be cooked alone and then added.
Soup Stock — Two Ibs. raw meat and bone and one Ib. of cooked meat and bone. 3 quarts of cold water. To each Ib. of meat and bone add one tablespoon of onion, one of carrots, one turnips, cut into cubes. One stock of celery, one sprig of parsley, one-half teaspoon of salt, a few grains pepper and a bay leaf if desired. Method — Have the bones split, cut the meat into inch cubes and soak for one hour. Cold water draws out juices, coagulates albumen. Simmer for four or five hours in warm water until meat falls to pieces. Add vegetables and season about hour before the soup is done. Strain and set aside for 2 to 4 hours.
Clear Soup Stock — Remove the fat, mix with shell and whites of egg. Boil for two minutes and allow it to stand for 15 to 20 minutes on the back of the stove to settle. Then strain. Heat again before serving. — MRS. KATE MANN, BAKER, PASADENA, CAL.
Cream Tomato or Mock Bisque Soup
1 quart milk
2 cups tomato pulp Small piece of bay leaf A few cloves
Salt, pepper, celery salt
FEDERATION COOK BOOK 7
Half teaspoon soda Small bit of parsley 2 tablespoons butter 2 teaspoons flour
Put milk on to scald. Stir tomatoes with bay leaf cloves, parsley, salt, pepper and celery salt. Mix butter and flour then add this to scalded milk. Let cook five min- utes then add tomato pulp which has been pressed through sieve. Serve hot. — Miss MARIE GILLAM, BAKERSFIELD.
Duchess Soup
4 cups white stock
2 slices of carrot cut in tubes
2 slices onion
2 blades of mace
1 half cup grated mild cheese
1 third cup butter
1 fourth cup flour
1 teaspoon salt
1 eighth teaspoon pepper
2 cups scalded milk
Cook vegetables 3 minutes in one and one-half table- spoons butter then add stock and mace; boil 15 minutes, strain and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese and serve as soon as cheese is melted. — MRS. ISABELLA J. BARRAUD, SAN FRANCISCO.
Turtle Bean Soup
Wash and soak over night in water one half pint of black beans, one half pint white beans. In the morning add 4 cups of cold water and a soup bone, salt and two onions original quantity of water putting in from a boiling kettle. After the beans are soft strain through a colander mashing the beans. Last add one tablespoon of catsup. Slice a hard boiled egg and one lemon sliced thin and pour over them boiling soup and serve. — MRS. LILLIAN V. TUR- NER, 199 GLORIETTA ST., PASADENA.
Tomato Bisque
1 can tomatoes or 2 cups milk
1 quart fresh cooked tomatoes
1 fourth teaspoon salt
2 tablespoons butter
8 FEDERATION COOK BOOK
Pinch of pepper
1 fourth teaspoon soda
1 eighth of onion if desired
Put tomatoes on with salt, pepper and onion and sim- mer 10 minutes. Rub through a strainer. Melt butter. Add flour to butter and stir. Add one-third of milk and stir. Add another third. When free from lumps add remaining third. Return tomato juice to fire, add soda and then white sauce. Strain and serve at once with croutons. — Miss MARIE H. FORD, PASADENA.
Squash Soup
3-4 cup cooked squash 1 quart milk
1 slice onion
2 tablespoons butter
3 tablespoons flour 1 teaspoon salt
1-4 teaspoon celery salt Few grains pepper
Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash ; season and serve. — MRS. ISABELLE J. BARRAUD, S. F. CAL.
Tomato Soup — No. 1
Peel two quarts of ripe tomatoes ; boil them in a sauce pan with an onion and other soup vegetables. Strain and add to it a tablespoonful of flour dissolved in a third of cup of melted butter; add pepper and salt. Serve very hot over little squares of bread fried brown and crisped in but- ter— an excellent addition to a cold-meat lunch. — MRS. MOLLIE LANE HANFORD.
Tomato Soup — No. 2
Place over the fire a quart of peeled tomatoes, stew them soft with a pinch of soda ; strain it so that no seeds remain ; set it over the fire again and add a quart of hot boiled milk, season with salt and pepper and butter the size of an egg. Serve with three tablespoonfuls of rolled cracker crumbs and serve hot. Canned tomatoes can be used instead of fresh ones.
FEDERATION COOK BOOK
C. W. FISCHBECK
AWNINGS
Cushions and Matresses Furniture Repairing
263 East Colorado Street, Pasadena, Cal.
BONDS - LOANS - RENTS -TAXES
Phones Home Ex. 24 — Sunset Main 24
B. 0. KENDALL
COMPANY
REAL ESTATE
Fire and Life Insurance
67 North Raymond Avenue
Home 3 40 -Sunset 120
J. J. TRUAX
WATCHMAKER
And JEWELER
BEACH STONES Cut, Polished and Mounted
17 North Raymond Avenue
PASADENA, CALIFORNIA
SUNSET 1827
HOME 3655
C. S. BERRIDGE
Groceries, Cured Meats, Confectionery
And Bakery Goods . . . Fruits and Vegetables in Season
Goods Delivered Promptly
OUR MOTTO "Good Goods"— "Good Weight"— "Good Treatment"
612 South Fair Oaks Avenue Pasadena, Cal.
Sunset 1877
Home 2923
R. E. Wells
FLOOR CONTRACTOR
Pine and Hardwood Flooring Furnished
and Finished at a Very Reasonable Cost
Best of References
380 North Chester Avenue
PASADENA, CAL.
INSURANCE LOANS
Phone Sunset 4051
Wm. Prince
REAL ESTATE
A Number of Beautiful Homes for Sale
on the Small Payment Plan
Twenty-Five Years' Experience in Handling
Pasadena Property
Residence . . 384 N. Vernon
PASADENA, CAL.
10
FEDERATION COOK BOOK
Commercial
Savings
San Gabriel Valley Sank
PASADENA, CAL.
Capital, Surplus and Profits
$300,000.00 Strong Conservative
Your Dry Goods Wants
Can Be Supplied at
BON ACCORD
Where New and Up-to-Date Goods are So'd at Reasonable Prices
Herman R. Hertel
41-47 North Raymond Avenue Pasadena, California
J.C.C.JAXON WM. REYNOLDS The Tailor
PASADENA PANTATORIUM
Tailors, Cleaners, Dyers. Hatters
for Ladies and Gentlemen
All Work Guaranteed We Call &- Deliver
Both Phones 138
12 M 23 W.Colorado Street
PHONES Main 3923— Home 1742
Mrs.R.H. Hunter
CATERESS
LuncKes Prepared on Short Notice
Special Attention Given Parties, Picnics. Etc,
The Very Best of Service Guaranteed
A Iso Fresh Eggs and Chickens Dressed to Order
27 Elevado Drive Pasadena
"When a friend you have
found that is good and
true, change not the
old for the new"
M. W. Davis
Real Estate and Insurance
1 7 North Raymond Avenue
EDISON
A Synonym for
Good Services Square Dealing
Courteous Treatment
Pasadena's Pioneer Lighting Company
FEDERATION COOK BOOK 11
Corn Chowder
1 can corn
4 cups potatoes, cut in 1-4 inch slices
1 1-2 inch cube fat salt pork
1 sliced onion
4 cups scalded milk
8 common crackers
3 tablespoons butter
Salt and pepper
Cut pork in small pieces and try out ; add onion and cook five minutes, stirring often that onion may not burn ; strain fat into a stevvpan. Parboil potatoes five minutes in boiling water to cover : drain, and add potatoes to fat ; then add two cups boiling water ; cook until potatoes are soft, add corn and milk, then heat to boiling point. Season with salt and pepper; add butter, and crackers split and soaked in enough cold milk to moisten. Remove crackers, turn chowder into a tureen, and put crackers on top. — MRS. ISA- BELLE J. BARRAUD S. F. CAL.
Raw White Bean Soup
One cup of white beans washed good in soda water put them in soak in a quart of water over night. Next morning put them in a double boiler in the same water and let simmer for eight hours, then drain off slowly; this makes a very nourishing soup for invalids and is also used as a stock. — MRS. C. P. COOPER, Los ANGELES.
Oyster Bisque
1 pt. oysters
2 tablespoons corn starch 1 cup hot cream
Salt and pepper to taste
1 pt. milk
1 tablespoon flour
Pinch of mace
1 egg slightly beaten.
Cook oysters in milk until edges curl. Strain off liquor and chop the oysters as fine as possible. Blend to- gether corn starch flour, salt and pepper to taste mace, then add hot milk and cook thoroughly. When ready add chopped oysters and 1 cup hot cream thickened with the egg. Blend together and serve. — Miss IRENE RUTHERFORD^ 731 39th St., Oakland.
12 FEDERATION" ' COOK BOOK
Black Oyster Soup
Four Ibs. of beef from round steak, boil in two quarts water, brown one teacupful of flour, add boiling broth, making smooth paste. Thin until it can be strained through cloth. Stir until thickened, add 1 pint of oyster juice. Let come to a boil, pour into hot soup tureen, add 1 pint of good cherry, add oysters last and a few small squares of browned bread. — MRS. LAURA TATE, HANFORD, CAL.
RECIPES
FEDERATION COOK BOOK 13
RECIPES
14 FEDERATION COOK BOOK
Fish, Oysters and Entrees
Baked Fish
Take any good baking fish, make a stuffing of bread crumbs, mix with butter, salt peper and sage. Pour over a little hot water. Bake, basting often.— MRS. B. C. OFFUTT 87 MOUNTAIN ST., First Vice President Sojourner Truth Club.
Jambalaya
Boil rice and set aside. Chop ham in small pieces and fry, add onions and parsley chopped fine, tomatoes and shrimps ; season to suit taste ; let simmer a few minutes, then mix thoroughly in rice. — Miss ALICE GRIFFIN, BERKE- LEY.
Creole Dish
Boiled macaroni or spaghetti. Set aside. Take meat (any kind) left over from day before, grind, fry with chopped onions parsley, celery, add tomatoes, season to suit taste and mix in macaroni. — Miss ALICE GRIFFIN, 1626 Russell St., Berkeley.
Tomato Relish
Cut the bread out round and butter. Slice tomatoes to fit bread. Cover with grated Swiss cheese. Put a slice of thin bacon on top and brown in oven. Serve hot. — Miss FLORENCE P. WEIMER, PASADENA.
Tomato and Sardine Appetizer
Cut bread into round slices. Toast and butter. Take small tomatoes of uniform size. Peel and cut off top. Lay 2 small sardines and a half teaspoonful grated cheese on tomato. Make a drawn butter sauce seasoned with To- basco sauce. Pour over appetizer. Set in oven three min- utes and serve. — MRS. BERTHA L. TURNER.
Coquilles of Sweetbread
4 blanched sweetbreads 1 half glass white wine
1 gill veloute sauce
2 truffles
Scant teaspoon pepper
FEDERATION COOK BOOK 15
2 tablespoons good cream or 1 half ounce good butter
3 tablespoons mushroom liquor 6 mixed mushrooms
1 tablespoon salt Half teaspoon nutmeg Bread crumbs
Cut sweetbreads in small slices and stew them in a saucepan with butter, wine and mushroom liquor. Reduce them for 10 minutes, then add sauce, mushrooms and truf- fles, cut like mushrooms. Add seasoning and finish by adding 2 tablespoons cream and butter. Fill 6 ramekins with this. Sprinkle them with fresh bread crumbs. Pour a few drops of clarified butter over them and put them in the baking oven. Brown slightly for 6 minutes longer and serve on a hot dish with a folded napkin. Very good. — MRS. R. H. HUNTER, ELEVADO DRIVE, PASADENA.
Fish Timbale
Butter thickly 6 timbale moulds. Have ready some cooked macaroni. Line the moulds with macaroni. Have ready any kind of fish lobster. Fill the moulds with the fish. Take one cup of thin cream, beat thoroughly one egg and mix with the cream, salt and pepper to taste and pour the mixture over the fish then set moulds in boiling water and cook until firm. Turn out on plates and serve with a small sprig of parsley. Serve with any sauce. I use brown butter sauce with the juice of one lemon and one tablespoon Worcester sauce. — MRS. R. H. HUNTER.
Brown Butter Sauce
Two ounces of butter. Put in sauce pan and set on fire and let cook. Be careful not to burn. Put in lemon juice
1 tablespoon Worcester. Put over the timbales and serve hot. — MRS. R. H. HUNTER.
Boiled Halibut With Sauce
2 Ibs. of halibut
4 tablespoons vinegar 1 teaspoon salt
A few bay leaves
A dash of cayenne pepper
A little garlic
Put fish on to cook in hot water, add seasoning and boil 30 minutes.
16 FEDERATION COOK BOOK
Sauce — Put 2 tablespoons flour into two tablespoons melted butter over the fire, when perfectly smooth add the water in which the fish was boiled. Delicious with rice. — MRS. G. M. TILLMAX, 290 KENSINGTON, PASADENA.
Fish La Paper Sette
(Very Good)
Select nice salmon cut in pieces just large enough for each person. Then take thick writing paper and grease well with butter. Lay a slice of fish in the paper. Make a thick Hollandaise sauce, put a spoonful on top of the fish and then one large oyster. Season well. Fold the paper and secure with a tooth pick and bake very carefully. Serve very hot just as they are in the paper. —MRS. MARY BRADSHAW, CATERESS of INDIANAPOLIS, IND.
Lobster Cutlets
Boil 1 large fish lobster 15 minutes, season with lemon and cayenne pepper. When done take out and cool. Crack shell and take out all the meat. Chop fine. Be careful in clean- ing to take out all the white meat, chop fine, add salt and pepper to taste, 1 teacup milk, piece of butter size of hen egg. One dessertspoon flour rubbed together and stirred with the boiling milk. Stir all together with 1 tablespoon of parsley. Pour over lobster and let cool for 2 or 3 hours. Form into chops and dip into bread crumbs. Have fat very hot and fry. Place claws in the ends of the chops to form the bone. Serve with mushrooms or cream sauce. Garnish with parsley. — MRS. M. A. GIBBS, BERKELEY, CAL.
Salmon Croquettes
2 Ibs. boiled salmon
1 tablespoon parsley
2 eggs
Butter size of a hen's egg
1 small teacup of mashed potatoes
Clean salmon thoroughly. Boil in salt water one-half hour, tied up in a cloth. Drain off all water. Mash thor- oughly, add butter, salt and pepper to taste. Chop parsley fine and mix. If desired add potato, form into balls. Beat up eggs, glaze balls, boil in hot fat a couple of inches deep. Serve with hot peas. — MRS. E. ERSKINE, BERKELEY.
FEDERATION COOK BOOK 17
Baked Fish Timbales
Buy a nice piece of halibut or nice white fish, say about 2 to 3 Ibs. Have it cut the long way, scrape the fish off to a pulp, make a thickening of butter, flour and water or beef broth. Season high with salt, cayenne pepper and a dash of Worcester sauce, mix to a paste. Butter your muffin or timbale rings good. Fill them with the mixture. Place tins in a pan of water and bake in the oven until done. Turn out on a hot platter. Pour a nice drawn butter sauce over them. Grate the hard-boiled yolk of an egg over them and sprinkle with a little chopped parsley. — MRS. ELIZA- BETH ROBERTS, 66 ALESSANDRO PLACE, PASADENA.
Oyster Fricasse
1 quart oysters Milk or cream
2 tablespoons butter
1 and 1 fourth teaspoon salt
2 tablespoons flour
A few grains cayenne 1 teaspoon finely chopped parsley -1 egg
Clean oysters. Heat liquor to boiling point and strain through a double thickness of cheese cloth ; add oysters to liquor and cook until plump. Remove oysters with skim- mer and add enough cream to liquor to make a cupful. Melt butter, add flour and pour on gradually hot liquor. Add seasonings and eggs slightly beaten. — MRS. ISABELLE J. BARRAUD, SAN FRANCISCO.
White Sauce
1 tablespoon butter 1 tablespoon flour 1 half teaspoon salt 1 cup milk
Butter to be melted in sauce pan, flour and salt added immediately and whole cooked a few seconds, stirring con- stantly. Milk to be added one-third at a time. The mixture stirred constantly and brought to the boiling point after each addition of milk. Mixture to be entirely freed from lumps before the last portion of milk is added — MARIE FORD, PASADENA, CAL.
18 FEDERATION COOK BOOK
Chicken a la Providence
Prepare and boil a chicken following recipe for boiled fowl. The liquor should be reduced to 2 cups and used for making sauce with 2 tablespoons each of butter and flour cooked together. Add to sauce one-half cup each of cooked carrots (cut in fancy shapes) and green peas. Place chick- en and sauce with one-half tablespoon finely chopped pars- ley. MRS. ISABELLE J. BARRAUD. SAX FRANCISCO.
RECIPES
FEDERATION COOK BOOK 19
RECIPES
20 FEDERATION COOK BOOK
Meats
And Their Accompaniments
Roast Beef — Tomato sauce, grated horse-radish, mus- tard, cranberry sauce, pickles.
Roast Pork — Apple sauce, cranberry sauce.
Roast Veal — Tomato sauce, mushroom sauce, onion sauce, horse radish and lemons are good.
Roast Mutton — Currant jelly, caper sauce.
Boiled Fowls — Bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies. Also cream sauce.
Boiled Turkey — Oyster sauce.
Duck or Venison — Currant Jelly, cranberry sauce.
Roast Goose — Apple sauce, grape jelly.
Mackerel — Stewed Gooseberries.
Beef Loaf
3 Ibs. of beef
1 and 1 half teaspoon salt
1 half teaspoon pepper
1 egg
6 crackers rolled
Meat chopped fine
Add seasoning, unbeaten egg, enough to mix the crack- er crumbs. Place in a small pan solid and smooth. Cover top one-half inch deep with water. Bake slowly for three hours. If oven is too warm set pan in another pan of water. For small family use half of the amount of ma- terials.— MRS. KATE MANN BAKER.
Veal Entree (Original)
Made from the meat left over from the soup pot. Se- lect a firm piece of meat for your soup. When about cooked tender remove from the sauce pan. Cool thor- oughly. With a sharp knife cut into small squares. Pre- pare a small piece of onion and some celery ; chop together very fine. Beat 1 egg light and prepare enough cracker crumbs for the amount of meat ; pepper and salt accord- ing to the taste. When all has been arranged dip your squares into the egg, then into the mixture of onion and celery and last into the cracker crumbs. On the stove have a frying pan containing either hot butter or lard ;
FEDERATION COOK BOOK 21
into this place your veal squares allowing them to brown well and serve. — HILDA TILGHMAN, Nautilus Club, Oak- land, Cal.
Mock Duck 3 Ibs. round steak 1 half loaf bread 1 pint eastern oysters 1 small onion
3 medium-sized celery stalks 1 teaspoon butter
1 fourth teaspoon pepper
2 large tablespoons butter
Salt to taste. Oysters may be left out of this dressing if desired. Put dressing inside of steak, sew together and bake as you would a medium-sized roast, basting often. — MRS. CHARIES SMITH, 609 14th ST., BAKERSFIELD.
Hamburger Roll
2 Ibs. Hamburger steak 1 pork sausage
Mix with above dressing and bake, basting frequently. — MRS. CHAS. SMITH, 609 14th ST., BAKERSFIELD.
Stuffed Ham
Remove the bone from the ham, and fill the cavity with a dressing made to suit the taste. A good stuffing may be made of bread crumbs wet with milk, 2 eggs, a tablespoon- ful of butter, thyme and celery, and a half dozen chopped oysters.
Bind securely into shape and inclose the ham in a paste of flour and water to keep the juices in. Tie or sew the ham thus enveloped in a pudding cloth ; put in a pot of boiling water and boil gently, allowing 20 minutes to a lb. Remove the ham from the water when done and take off the bag and the paste crust. Pare the skin very care- fully. Put the skinned ham into the covered roaster; coat well with fine bread crumbs, set in a moderate oven and cook covered 10 minutes for each lb. of ham. — Miss ETHEL MILLER.
Celery Stuffing With Pork
Use one quart of bread crumbs moistened with hot milk, butter the size of an egg, and a cupful of celery cut in small pieces ; season with salt and pepper ; cut deep gashes in the pork and fill with the mixture. — L. B. RIDLEY.
22 FEDERATION COOK BOOK
Beefsteak With Oyster Blanket
Wipe a sirloin steak cut one and one-half inches thick, broil five minutes and remove to platter.. Spread with but- ter and sprinkle with salt and -pepper. Clean one pint oys- ters, cover steak with same, sprinkle oysters with salt and pepper. Clean one pint oysters, cover steak with same, sprinkle oysters with salt and pepper and dot over with but- ter. Place on grate in hot oven, and cook until oysters are plump. — MRS. ISABELLE J. BARRAUD, S. F. CAL.
Chicken Pot Pie
Cut up chicken and boil until half done. Fry 4 or 5 slices of fat pork. Lay them in the bottom of a bake pan. Place the chicken in, pour over it nearly a quart of water. Add two ounces of butter, teaspoonful of pepper and salt to taste. Cover with light biscuit crust and bake an hour. — MRS. ANNA FIELDS, 704 E. 6th ST., HANFORD, CAL.
RECIPES
FEDERATIOX COOK BOOK 23
RECIPES
24 FEDERATION COOK BOOK
Bread and Rolls
Nut Bread
7 cups of flour 3 cups sugar
2 cups nuts
7 teaspoons baking powder
3 cups milk
1 teaspoon salt
Sift the salt, baking powder and flour, add the sugar and milk lastly the nuts. This makes 3 ordinary loaves or
2 large ones. — MRS. L. E. WILLIAMS, 66 ALESSANDRO PLACE
Quick Rolls
1 cup mashed potatoes
3 tablespoons sugar
1 cake compressed yeast 1 teaspoon salt 1 cup sweet milk 3 eggs 1 qt. flour
1 half cup lard
At eleven-thirty a. m. set to rise potatoes, milk, sugar, eggs, well beaten. Dissolve in lukewarm water the yeast ; add enough flour to make a stiff batter. Then mix all together and set in a warm place to rise until 1 p. m. Take flour, add salt, lard and knead until stiff. Set aside until 3 p. m. Work down and at 5 mould into rolls, put into pans and let rise till 6 o'clock. Brush tops with melted butter, then bake in moderate oven. — MRS. B. HARVEY, 726 Fairmont Ave., Pasadena.
Quick Muffins
2 eggs
2 cups flour Two-third teaspoon salt
One and one-third cups sweet milk Two-thirds tablespoon butter
3 level teaspoons baking powder
Separate the eggs, drop the yolks into a larger bowl and beat them with a wooden spoon. Add the milk, salt, flour and melted butter. Beat until smooth and light. Add baking powder and mix well. Fold in the well-beaten
FEDERATION COOK BOOK 25
Pasadena National Bank
Capital and Surplus - $ 280,000.00 Resources - - - - 1,700,000.00
OFFICERS AND DIRECTORS
HENRY NEWBY. President J. H. WOODWORTH, Vice President
EDWARD J. PYLE. Carhier ISAAC BAILEY, Vice-President
H. C. HOLT, Asst. Cashier E. W. SMITH, Asst. Cashier
CHAS. N.POST H.R.LACEY EDWARD T. OFF
Safe Deposit Boxes for Rent We Pay 4% Interest on Term Accounts
W. O. HOWE & COMPANY
Furnishers to the
LADIES, MISSES, CHILDREN and BABIES
AT IN OF
44 North Raymond Avenue, Pasadena, California /
J. A. V. PIETERS P. J. PIETERS
Office Phones, Home 307, Main 311
Residence Phone, Main 641
PIETERS 6- CO.
REAL ESTATE EXCHANGES LOANS and FIRE INSURANCE
First Mortgage Loans & Specialty
224 Chamber of Commerce Pasadena, California
GEO. W. DuNAH, President
FRANK M. WILLIAMS. Sec .Treasurer
Member Pasadena Realty Board
Cornell-Williams
Company
198 E. Colorado Street Both Phones 1888 PASADENA
Sunset Main 705 Home Phone 705
C. V. Sturdevant
NOTARY PUBLIC
REAL ESTATE
Master Tailors LOANS F|RE INSURANCE
324 East Colorado Street
PASADENA
26 FEDERATION COOK BO:>K
Wilson Music Co.
PHONES IDS 180 East Colorado Street
Eastman Kodaks
Edison Phonographs
Victor Talking Machines
Typewriter Repairs &• Supplies
The HO CAN Co.
Colorado and Euclid
Pasadena, California
Real Estate, Insurance, Loans
B. F. Huntington, Real Lstate
Phones 1300 318-20 Chamber of Commerce
T. w. MATHER co.
INCORPORATED
Cor. Raymond Ave. and Union St.
Pasadena, California SPECIALISTS
Dry Goods Mantles Costumes
L. H. TURNER, President A. B. STEVENS, Secretary and Treasurer
Main 95 — Telephones — Home 95
Turner £r Stevens Co.
UNDERTAKERS
95 North Raymond Avenue, Pasadena CREMATING LADY ASSISTANT
FEDERATION COOK BOOK 27
whites and fill well-greased gem pans two-thirds full. Bake in quick oven 25 or 30 minutes. — Miss EDNA JACK- SON, 726 Fairmont Ave.. Pasadena.
Nut Bread
4 cups of flour
A teaspoons baking powder
3 tablespoons sugar
1 cup chopped walnuts Salt to taste
Mix together, add 2 cups sweet milk, put in pans. Let stand. This makes 2 small loaves. Bake 30 minutes in slow oven. Grease top with little butter. — MRS. JOHN GLORIETTA ST.
Corn Bread
2 cups meal 1 cup flour
1 teaspoon baking powder 1 fourth cup molasses
1 teaspoon salt
Mix dry materials into a thick batter with water, add molasses. Bake in a well greased pan for a half hour. — Miss RUTH PRINCE, 384 N. VERNON AVE., PASADENA.
Corn Bread
2 large tablespoonfuls of corn meal 2 large tablespoonfuls of flour
2 teaspoons of baking powder sifted altogether
1 egg, beat light, add pinch of salt
2 teaspoonful of sugar
Butter size of small egg (melted) 1 cup sweet milk
If sour cream is obtainable, use 1-3 cup of cream in- stead of butter; use in cream a pinch of soda. Bake in moderate oven. — MRS. EULA B. ROBERTS, HANFORD, CAL.
Cinnamon Rolls
Make same as biscuits with half and half water and niilk. Roll out and sprinkle with cinnamon and sugar. Roll up as you would a jelly roll. Cut into biscuits and bake 15 to 20 minutes. — MRS. B. McAooo, PASADENA, CAL.
28 FEDERATION COOK BOOK
Spoon Bread
1 quart milk
1 tablespoon butter
4 eggs
1 cup corn meal
1 and 1 half teaspoon salt.
Heat milk to boiling point. Stir in meal to make a nice mush. When cool add eggs beaten separately, butter and salt and bake in a baking dish 20 minutes in a moder- ate oven until a light brown. Delicious. — MRS. MARY BRADSHAW, INDIANAPOLIS, IND.
Salt Rising Bread
2 thirds pint milk
2 tablespoons corn meal 1 teaspoon salt
1 tablespoon lard
1 tablespoon white sugar
Pour boiling milk over salt and meal and stir well. Set to rise at night, next morning add warm water, sugar, lard and flour, set warm place to rise. Make into loaves to rise and bake. — Tested.
Pop Overs
3 eggs 1 cup flour 1 and 1 half cups milk
1 tablespoon butter
Bake in hot pan about 40 minutes. — MRS. LILLIAN V. TURNER.
Biscuits Without Milk
Make the same as baking powder biscuit. Beat one or two eggs. Stir them into the water before putting it into the flour. Nice light biscuit will result. — MRS. WM. PRINCE.
FEDERATION COOK BOOK 29
RECIPES
n. -o^^^J
^^"*" / /
•
^c^ Y
^i^-Oi^Y^ / > y "W- .W'JtX^ tx/
u-^
^
. s i ,
\x;
30 3
FEDERATIOX COOK BOOK
RECIPES
/-
ix) Uwri-fitfL >
i / ' /
} ]*^~- &£.
L(!L $ I
.
M-T.
\sUL+
.-
)*J^, ."^ft^
L . /
'{-'{/ ' '"
fa^^l^UJ ^(yyfa^
.
^ /
FEDERATION COOK BOOK 31
Vegetables
Fried Celery
6 small stalks of celery 4 ounces breadcrumbs 2 eggs Fat for frying
Wash the celery and simmer until tender in a pan of boiling salt water and drain and divide in half. Brush over with the beaten eggs. Roll in fine bread crumbs, sea- son with salt and pepper. Fry in plenty of hot fat. When a light brown color remove and drain. Sprinkle with chopped parsley and serve. — Miss SUSIE SYLMON, Pasa- dena.
Fried Okra With Ham
Mince a half pound of boiled ham fine. Mince 2 onions. Fry these in a tablespoon of butter, when they have been friend brown, add to them 2 dozen sliced spears of Okra. Stir constantly with a long handled spoon (wooden) until Okra browns. Then pour over the contents a teaspoonfuJ of tomato sauce. Let simmer until juice is absorbed and the vegetables begin to brown once more. Then remove and serve in a vegetable dish. — MRS. JULIA ROBERTS, 205 W. 3rd St., Handford.
Asparagus on Toast
Drain the cooked asparagus and cut off the tips laying these on strips tof buttered toast. Garnish with slices of hard boiled egg and serve with cream sauce. — Miss ETHYLE JONES Nautilus Club.
Rice Balls with Tomato Sauce
8 tablespoons cold boiled rice
4 tablespoons cooked meat, chopped
Spread 2 tablespoons rice on a square of cheese- cloth. Heap 1 tablespoon of meat in the center. Now carefully bring up the corners of cheese-cloth about the rice twisting together at the top and fastening with string. Drop them into boiling water for 10 or 15 minutes until hot and then turn out carefully on the platter into which you have poured the tomato sauce. Decorate with parsley.
32 FEDERATION COOK BOOK
Tomato Sauce
1 tablespoon butter 1 cup tomato juice 1 tablespoon flour One-half teaspoon salt
Mix butter and flour together in a sauce pan ; add to- mato juice, stir and cook until smooth and thick. Add salt and serve. — Miss EDNA JACKSON, 726 Fairmont Ave.
Okra Gumbo — Creole Dish
Wash okra and cut in bits. Use 1 Ib. of ham, 1 frying chicken, 1 large onion, 1 can of shrimps, 1 can of tomatoes, salt and pepper to taste. Fry ham, chicken, okra, shrimps, and onion together; cook 20 minutes. Add tomatoes and 4 cups of water. Cook 1 hour. Eat with rice. — MRS. M. FOUCHE, Pasadena.
String Beans a la Creole
Cut beans small, J/2 lb. of bacon cut small, 1 can of tomatoes, 1 can of green chili, (Ortega), 1 large onion, teaspoon of salt.
Fry bacon and onions together. Add string beans (previously boiled), tomatoes and Yi can of Ortega chili, Cook 1 hour. Add 1 cup of water, then cook 15 minutes. — MRS. M. FOUCHE, 917 Morten Ave., Pasadena.
Scalloped Potatoes
Fill a baking dish with thinly sliced potatoes. Season with salt and pepper and bits of butter. Cover potatoes with sweet milk. A little onion may be added if desired. Bake in moderate oven until tender. — MRS. WILLIAM PRINCE, Pasadena.
Spanish Rice
Boil rice until done
1 onion sliced
1 half cup grated cheese
Salt and pepper and butter to taste. Put all of these together and brown in butter. Serve hot. Very good with baked steak or shoulder. — MRS. B. McAooo, Pasadena.
FEDERATION COOK BOOK 33
Stuffed Peppers
Take 6 large bell peppers, take out seeds and pith. Chop 1 Ib. cold meat a little cold ham will flavor it nice, also 1 onion, 2 tomatoes, chop thoroughly. Mix all together, also pepper seeds, season with salt and pepper, a inch of ca- yenne pepper can be added. Add to the whole a cup of bread crumbs. Stuff the peppers and place in a pan half full of water. Bake until tender. It will require about an hour. Place slices of bacon on each before baking. — MRS. ELLA EWING, Hanford.
Stuffed Green Peppers
9 peppers
10 cents boiled ham chopped fine 1 can tomatoes
Bread crumbs grated fine
Juice of onion enough to flavor. Salt, sugar to taste. Melted butter over the top. Bake. — MRS. BERTHA L. TUR- NER. ,
Spinach Greens
1 Ib of spinach
6 slicest of breakfast bacon
2 hard-boiled eggs
1 teaspoonful of salt
Boil the eggs and set them aside to cool. Wash and pick green carefully until free from grit. Put on in water enough to cover, add salt and boil 30 minutes. Drain. Fry the bacon, pour the hot drippings over the spinach and gar- nish with the slices of bacon and boiled eggs. — MRS. G. M. TILLMAN.
Breakfast Rice
One pint milk
One egg
One teaspoonful butter
Two cups boiled rice
One teaspoonful sugar
One pinch of salt
Beat the egg, add milk rice and seasoning and bake in a moderate oven until brown. — MRS. G. M. TILLMAN.
34 FEDERATION COOK BOOK
RECIPES
4- I i < f< <-s
•
,// i /,,
FEDERATION COOK BOOK
RECIPES
35
&t>Ls
t/iWV^
36 FEDERATION COOK BOOK
Salads
"Variety is the spice of life."
Cherry Salad
1 pint of white cherries stoned. Stuffed with whole filberts. Serve on lettuce leaf with half whipped cream and mayonnaise dressing. — Miss FLORENCE P. WEIMER, 143 S. Vernon Ave.
Cucumber and Pineapple Salad
Cut 1 large can of pineapple in little dice and 2 cucum- bers. Take the juice of pineapple and one-half box of Knox's gelatine dissolve in juice. Pour over cucumber and pineapple, put in moulds and let harden. Serve on lettuce leaves with one-half mayonnaise, one-half whipped cream. Garnish. — Miss FLORENCE P. WEIMER, Pasadena Cateress.
Marshmallow Salad
1 fourth Ib. marshmallows cut up
1 half Ib. pecan nuts broken in bits
1 cup white cherries
1 cup pineapple cut up
Dressing, 1 half cup whipped cream
1 third cup mayonnaise
Chill the fruits and before serving mix with dressing and place on lettuce leaf. — MRS. ETTA V. MOXLEY, First Vice President of State Federation, Santa Monica.
Heavenly Hash
Yolks of 4 eggs
1 cup powdered sugar
1 half teaspoon salt
Juice of 1 lemon
6 bananas
4 oranges
Beat the yolks till very thick and into them gradually sugar and salt. Whip till sugar is dissolved, add lemon juice and beat again. Peel and slice thin oranges and bananas. Put in a deep dish a layer of bananas then one of the mix- ture next one of the oranges and then one of the dressing again, going on in this manner until all of the ingredients are used up. Put bananas on top. Pour the rest of the dressing on. Serve cold. — MRS. E. WINN, Pasadena.
FEDERATION COOK BOOK 37
Fruit Salad
6 oranges cut in pieces 3 bananas cut in dice
1 small can of sliced pineapple cut in pieces 1-3 of a cup of shelled pecans (chill)
Mix with 2-3 mayonnaise dressing and 1-3 whipped cream Serve on lettuce leaves garnished with maraschino cher- ries.— B. L. TURNER, Pasadena.
Chicken Salad
1 quart of chicken 1 tablespoon vinegar 1 pint of celery 1 teaspoon of salt 1 tablespoon of oil 1-2 teaspoon pepper
Mix with mayonnaise dressing. — MRS. LAWSON, Pasa- dena Ave.
Peach Salad
Halve and stone large fresh peaches. Fill the cavities with a mixture of broken walnuts, pieces of pear and a dash of celery or parsley. When serving garnish with parsley and serve with whipped cream dressing. — Miss LEONYA JONES, Nautilus Club.
Mayonnaise Dressing
Yolk of one egg
Half teaspoonful of salt
Dash of cayenne pepper
1 cupful of salad oil
11-2 teaspoonfuls of lemon juice
Put yolk of egg in bowl add salt and pepper. Beat thoroughly, then add oil little at a time until all is used. Beat until smooth. Then add lemon juice. — Miss CORINA B. HICKS, Pasadena.
Jellied Potato Salad
One quart cold boiled potatoes cut in dice. Coat small moulds with gelatine decorate with sliced pimolas. Put the potatoes with a very little onion, celery and cucumber into the mould. Season the rest of the gelatine which is the re- mainder of the half box used, with parsley and onion and
38 FEDERATION COOK BOOK
pour over the ingredients in the mold, chill and turn out on a lettuce leaf. Serve with mayonnaise in which a cup of shrimps has been chopped. — MRS. ETTA V. Moxley, Santa Monica Cateress.
Spanish Salad
Cut in half several hard-boiled eggs, and place them at intervals on the lettuce on your salad bowl or plate. In be- tween, place stuffed olives and a few tomatoes cut in two. Cover each egg with mayonnaise. Place this dish in front of the hostess, who will serve to each guest, one of each of the ingredients of the salad. — MRS. W. Y. RANSOM, Pasa- dena.
Potato Salad
For a small family. — Pare 4 large potatoes. Place in hot water and boil until soft. Remove from water and mash very smooth. Add a little butter. 1 teaspoonful salt 1 teaspoonful celery seed 1 tablespoonful sugar 1 tablespoon vinegar 1 small onion chopped very fine
Black pepper to suit taste. Mix thoroughly and place in dish ready to serve. — MRS. ATCHISON, Los Angeles.
Tomato Salad
Peel and hull out tomatoes then put in each tomato a teaspoonful of French dressing. Set in ice box. Take the part hulled out, cut fine 1 cucumber, small bunch celery, 1 onion, green pepper chopped up, then mixed with 4 table- spoons French dressing. Put in ice box. When ready to serve put mixture in each tomato, a tablespoon of mayon- naise on top served in lettuce leaves with bread buttered and cheese grated between, then toasted. Makes a fine salad. — MRS. MADGE LAWSON, Pasadena Ave., Pasadena, Cal.
Salmon Salad
Flake remnants of cold boiled salmon. Mix with French mayonnaise or cream dressing. Arrange on nests of lettuce leaves. Garnish with the yolks of a "hard-boiled egg," forced through a potato ricer and white of egg cut in strips. — MRS. ISABELLA J. BARRAUD, San Francisco.
FEDERATION COOK BOOK 39
De John Salad
Pare 6 Bartlett pears, care being taken not to remove stems. Cut in thin slices and serve in original shapes on letuce leaves. Serve with French dressing. — MRS. ISABELLE J. BARRAUD, San Francisco.
Pepper and Grape Fruit Salad
Cut slices from stem ends of six green peppers, and re- move seeds. Refill with grape fruit pulp, finely cut celery and English walnut meat broken in pieces allowing twice as much grape fruit as celery, and two nut meats to each pep- per. Arrange on chicory or lettuce leaves and serve with mayonnaise dressing. — MRS. ISABELLE J. 'Barraud, San Francisco.
Lobster Salad
Select heavy small lobsters rather than large ones. Put them in warm water and let them boil for about half an hour. Take from shells and claws all the meat that is eata- ble. Cut in blocks and let it cool thoroughly. Use mayon- naise dressing. Serve in a nest of lettuce on a dish. Mix about one-fourth of the dressing with the cut lobster. Put the rest of the dressing on top of the salad. Garnish, with tufts of the lettuce and the small claws of the lobster. — MRS. CHAS. WILLIAMS, S. Pasadena Ave.
Cream Salad Dressing
4 tablespoons butter
1 tablespoon sugar
1 tablespoon flour
1 teaspoon salt
1 cup sweet milk
1 half cup vinegar
3 eggs
1 large teaspoon mustard
Pinch of red pepper
First melt the butttr in sauce pan, add flour, stir till smooth. Add milk, stir till it begins to boil. Place pan in a larger one filled with hot water. Let cook a few minutes stirring occassionally so it won't lump. Beat eggs light, add to them salt, pepper, sugar and mustard which have been mixed dry. Add vinegar and stir all into the boiling mixture. Let cool and it is ready to use. — MRS. B. FIELDS, 704 E. Sixth St., Hanford.
40 FEDERATION COOK ROOK
Crab Salad
Boil the crabs and when done remove the meat in as large pieces as possible. Pour over this a French dressing made of salad oil, vinegar, pepper and salt. Serve with white lettuce leaves. Crab salad is much improved by re- maining on ice a few hours. — MRS. MADGE LAWSON, 410 S. Pasadena Ave.
Salad Dressing Romaine
Mix together in a bowl, 1 teaspoon grated onion, 1 tea- spoon of lemon juice and 1 saltspoon of salt, dry mustard, powdered sugar and white pepper, a tablespoon of vinegar, 3 tablespoon of olive oil. — B. L. TURNER.
Boiled Salad Dressing
1 half teaspoon salt
1 and 1 half tablespoons sugar
1 half tablespoons flour
1 and 1 half tablespoons melted butter
1 fourth cup vinegar
1 teaspoon mustard
A few grains cayenne Yolk of 2 eggs
3 quarters cup sweet milk
Mix dry ingredients. Add yolk of eggs beaten lightly. Add to this scalded milk and cook in double boiler until thick. Add hot vinegar slowly. — Miss MYRTLE B. CRAIG. Teacher of Domestic Science, Lincoln Institute.
Salad Dressing
2 eggs
6 tablespoons vinegar
4 tablespoons thick cream 1 teaspoon salt
1 teaspoon salt
1 half teaspoon mustard
1 tablespoon sugar
Beat eggs, add all ingredients, put in double boiler. Just allow it to boil a minute, then add one piece of butter the size of a walnut. Put it away to cool. Thin with either milk or cream for use. Salad can be made of potatoes, onions, eggs and nuts if you have them. — Miss F. WELCHER 228 W. Third St., Hanford.
FEDERATION COOK BOOK 41
CITY LIGHT IN EVERY HOME
Patronize Your Own Plant
You know what the Light Rates Were and what they Are Now. The City Light Plant made this change. . . It is giving the BEST light for the money in the world Join the 4000 Club and
Become a User of MUNICIPAL Electricity
Both Phones 605 Office, 72 North Fair Oaks Avenue
Both Phones 250 Wiring and Appliances
F. C. Sweetser
GAS and ELECTRIC
FIXtURES
43^45 East Union Street Pasadena, Cflifornia
PRIVATE AMBULANCE LADY ATTENDANT
Proprietors PASADENA CREMATORIUM
57 North Fair Oaks Avenue
Telephone 52 Pasadena, California
Phones Main 60 Established 1887
Poultry and Game in Season
Our Own Cold Storage
City Meat Market
JOHN BREINER. Proprietor
Fresh, Salt and Smoked Meats
118 East Colorado Street
Free Delivery in South Pasadena Pasadena, California
42 FEDERATION COOK BOOK
GOOD COOKS USE
Garland Gas Ranges
Economical — Long Lived — Convenient
PITCHLR HARDWARE CO.
Phones 689 63 North Fair Oaks Avenue
DAUGHERTY'S
Home-Made
Relishes
OLIVES Home-Made PICKLES
HULLED CORN iwiiu^l 1OXJC, SAUERKRAUT
HORSE RADISH [^ {' 1 MUSTARD PICKLES
CHILI SAUCE l\ellSrlSS Cottage CHEESE
PICCALILLI *^-'**?** * V** BUTTERMILK
PEANUT BUTTER SARATOGA CHIPS
Phone 419 117 West Union Street Pasadena
SUNSET 2506 HOME 3368
MRS. B. L. TUKNEPv
FIRST -CLASS
Cateress and Waitress
DINNERS LUNCHEONS PARTIES WEDDINGS PROMPT SERVICE ON SHORT NOTICE
492 South Fair Oaks Avenue Pasadena, California
Sunset Main 36 1 4 Home Phone 1 25 1
EMPLOYMENT AGENCY
MKS. G. WEATHEKTON
All Kinds of Domestic Help Furnished Reliable Colored Help a Specialty
811 South Fair Oaks Avenue Pasadena, California
FEDERATION COOK BOOK 43
Boiled Salad Dressing
1 half teaspoon salt 1 egg slightly beaten
1 half teaspoon mustard
3 fourths tablespoon sugar
2 and 1 half tablespoons melted butter
3 fourths cup cream or rich milk 1 half tablespoon flour
1 fourth cup vinegar
Mix ingredients in order given. Add vinegar very slow- ly. Cover over boiling water stirring constantly till thick. Strain and cool. — MRS. CLARA HOWARD, 2209 13th St., Bakersfield.
Fruit Salad Dressing
5 eggs
3 lemons
1 cup pineapple juice
1 and 1 half teaspoons mustard
1 half teaspoons salt
1 tablespoon sugar
2 tablespoons corn starch A dash of red pepper
1 cup cream
Cook in a double boiler. When cooked add a tablespoon butter. Before serving add whipped cream. — MRS. CLAY JAXON, 278 Elevado Drive, Pasadena.
Mayonnaise Dressing
1 eighth teaspoon paprika
1 cup olive oil
1 fourth teaspoon salt
1 tablespoon lemon juice
Yolk of 1 egg
1 tablespoon vinegar
Mix, salt and pepper, add yolk and beat until thickened a little, add lemon juice and vinegar gradually. Use a Dover egg-beater and beat in oil a teaspoonful at a time. After a while oil may be added by the tablespoonful. Beat thoroughly after each addition of oil. Let stand in cool place till ready to use. — Selected.
44 FEDERATION COOK BOOK
Date Salad
Wash dates thoroughly. Remove the stones. Stuff with cream cheese. Place on lettuce leaf. Serve cold with mayonnaise dressing. — Miss MYRTLE CRAIG.
Cherry Salad
Take large white canned cherries. Remove stones and replace with filberts. Place on lettuce leaves with mayon- naise. Garnish with candied violets. Makes a delicious and attractive salad. — Miss MYRTLE CRAIG.
RECIPES
FEDERATION COOK BOOK 45
RECIPES
46 FEDERATION COOK BOOK
Cheese and Nut Sandwiches
Two cakes of Neufchatel cheese mashed fine, one-half cup pecan nuts chopped fine. Moisten with a little mayon- naise dressing. Cut bread into very thin slices and butter. Spread with mixture and cut into fancy shapes. — MRS. BERTHA L. TURNER.
Luncheon Sandwiches
1 small onion
9 olives
1 green pepper
Chow chow pickle
1 cupful grated cheese
Chop all of the ingredients very fine. Add enough mus- tard dressing from the chow chow to form a nice paste. Spread on thin slices of white bread not too thickly. Very fine. — Miss MAUDE ROBERTS, 205 W. 3rd St.. Hanford.
Pepper Sandwiches
1 small can of Spanish peppers chopped fine
2 cakes of Neufchatel cheese mashed fine
Season with mayonnaise dressing. Butter thin slices of bread, spread with mixture and cut in fancy shapes. — Tested.
Olive Sandwiches
Use ripe olives. Remove stones and chop fine. Mix with mayonnaise dressing. Butter thin slices of bread. Spread with mixture and cut in any desired shape.
Mrs. Turner's Hot Cheese Sandwiches. — Take any kind of cream cheese. Mash fine. Mix with plain cream, a little salt and pepper to taste. Take ordinary slices of bread spread mixture between. Cut in desired shapes. But- ter both sides. Toast and serve hot with salads.
Cheese Straws
12 tablespoon flour
8 tablespoons butter
6 tablespoons grated cheese
1 and 1 half cups water
Add sa-lt and red pepper. Mix well and roll out thin. Cut in strips and bake quickly. — MRS. BERTHA L. TURNER.
FEDERATION COOK BOOK 47
Cheese Straws
1 half Ib. cheese or 8 tablespoons
1 half teaspoon of salt
1 quarter Ib. butter
1 half Ib. flour
Red pepper to taste
Water enough to make a dough
Roll out and cut into strips, bake in medium oven. Nice served for dinner or luncheon. — MRS. EVA CARTER BUCKNER, Los Angeles.
Baked Cheese
1 cup bread crumbs 1 cup fresh milk 1 cup chopped cheese 1 teaspoon mustard
Salt and pepper to taste. Stir all together, then put in milk. Dot with butter and bake 20 minutes. — MRS. B. Mc- ADOO, Pasadena.
Cheese Balls
Take Xeufchatel chees mash fine, mix with finely chopped nuts and chopped parsley, a little cream. Roll into balls and sprinkle with paprika. — Tested.
48 FEDERATION COOK BOOK
RECIPES
^
r>-
^LA, O-
.
// v
/ /
FEDERATION COOK BOOK 49
RECIPES
/4<wu
/I.
—
W f +
2~£
4t
J '
c. , ~ L ,*£^^^
-^
^ _/*****
i>^M
L>. ^
i
j^<s^> C/'t -" / '
'
50 FEDERATION COOK BOOK
Desserts
Rule for Baked or Boiled Custard
1 quart of scalded milk
From 4 to 6 eggs
1-4 teasoonful of salt
1-2 cup of sugar
1-2 teaspoonful of vanilla
Soft Custard
Beat yolks, reserving the whites for maring. Add scalded milk to yolks, which have been mixed with sugar. Put mixture in a double boiler and cook until the custard will cream on a spoon. Remove from the fire and allow to cool. When partly cooled, add flavoring. If used as a sauce beat yolks and whites all together instead of reserv- ing whites for maring.
Maring — Beat whites and add 2 tablespoonfuls of powdered sugar to each white of egg. Pile it on top of custard.
A Banana Float is made by cutting bananas put in a dish or any fruit desired and pour custard over it. Pre- pare at the time to be served. Put maring over the top.
Macaroon Float — Macaroons dried in oven and pow- dered, add mixture to custard and serve with maring.
Dessert varied by adding cocoanut and other kinds of fruit. Pour over the fruit the custard after it is cooled, so it will not curdle.
Baked Custard — Same proportions of material and eggs as for soft custard. After having added scalded milk, poach by putting in the oven in a pan of water and heat, not al- lowing it to boil for eggs will separate.
Test for Baked Custard — Ready when a knife runs through without the egg adhering to the knife. The color should be an even golden brown. — MRS. KATE MANN BAKER, Pasadena.
Puddings and Pies
"Who'll dare deny the truth, there's poetry in pie." — Longfellow.
FEDERATION COOK BOOK 51
Lemon Pie
1 cup of sugar
Butter the size of a walnut Whites of 2 for meringue
2 thirds of cup ow sweet milk or cream Juice and grated rind of one large lemon ^ 4 eggs
1 tablespoon of flour Pinch of salt
Cream butter, sugar, flour and eggs together, milk or cream, lemon last. Put in crust and bake, meringue for the top and brown. — MRS. BERTHA L. TUR- NER.
Cream Prune Pie
1 cupful stewed prunes
1 teaspoonful cornstarch or flour
1 third cup of sugar
1 cupful of milk
Small piece of butter
Yolk of 2 eggs
Put prunes through the colander, add 1 cup of milk thickened with cornstarch or flour, butter, sugar and eggs. Line a deep pie plate with rich crust and fill. When baked add a meringue made of the whites of the eggs and brown slightly in the oven. — MRS. L. B. RIDLEY.
Pumpkin Fie
1 half Pumpkin
1 cup molasses
1 cup seeded raisins
1 teaspoon cinnamon
6 eggs
1 and 1 half cups brown sugar
1 teaspoon vanilla
1 lump butter
1 pinch of soda
1 and 1 half pints of milk
Cut pumpkin in large slices, bake in the oven, rind, pulp and all. When done scrape off the stringy part and rub the pulp through a colander, add eggs well beaten, molasses, su- gar, raisins rolled in flour, vanilla, cinnamon, soda and milk.— MRS. JOHN WELCHER, Hanford.
52 FEDERATION COOK BOOK
Pine Apple Pudding
1 tin of pineapple
2 tablespoons of cornstarch Whites of 3 eggs
Take the pineapple pour off the juice and let it boil. Beat the whites well. Mix the cornstarch in a little water and pour into the pineapple juice and stir to keep it from scorching. Let it cook for 10 minutes, then pour it in over the whites of the eggs and beat till it is very light. Afler it is beaten enough add the sliced pineapple cut up in small squares and some walnuts chopped fine.
Cream Puffs
Put half pint of water and 4 level tablespoonfuls of butter into a sauce pan, sift and measure a half pint of flour when the water is boiling and the butter thoroughly melted turn in hastily the flour and stir rapidly over the fire. In a moment you will have perfectly smooth soft dough ; take from the fire and stand it aside until partly cool. Break 4 eggs into the batter, beat thoroughly and stand it aside in a cool place for an hour. Then drop by tablespoonfuls into greased shallow pans and bake in a moderate oven for 36 to 40 minutes. The batter must be dropped far enough apart to leave room for swelling. When the puffs are done fill with sweetened whipped cream or custard. — Miss PEARL HINDS, Nautilus Club.
Pastry
1 quart flour 1 teaspoon salt
1 pint water
2 teaspoons baking powder 1 cup butter or lard
This will make 5 pies. — Miss E. WELCHER, Hanford. .
Blackberry Cobbler
Make a rich biscuit dough. Line sides of pan with dough'. Fill pan with berries that have been thoroughly washed. Put in sugar to suit taste. Add butter, also enough water to make a sauce. Sprinkle with flour. Cover with the rest of the dough, putting bits of butter on top. Cut dough several places with knife. Bake in over until done. — MRS. WILLIAM PRINCE, 384 N. Vernon Ave., Pasadena.
FEDERATION COOK BOOK 53
Pumpkin Pie
1 cup milk 4 eggs
2 teaspoonfuls cinnamon
1 fourth teaspoon ful cloves
1 pinch of salt
2 cups sugar
Butter size of a walnut 1 teaspoonful mace 1 tablespoon brandy
MRS. LILLIAN V. TURNER, 199 Glor- ietta St., Pasadena.
Mincemeat
1 quart chopped apples
1 fourth Ib. suet
2 teacups molasses 1 half Ib. currants 1 quart of cider
1 pint of meat
Grated rind of 1 lemon
1 Ib. raisins
1 quarter Ib. of citron cut fine
One large teaspoonful each of cinnamon, cloves and nutmeg, sugar and salt to taste.
Lemon Pie
Bake crust first.
Filling — Juice and grated rind of 1 lemon. Small cup of sugar, 3 teaspoons cornstarch mixed with a little cold water. 1 cup boiling milk boiled until thick, yolk of 2 eggs. Beat whites for to and set in over to brown. — MRS. J. H. GRAY, Los Angeles.
Steamed Fruit Pudding
1 quart flour
1 half teaspoonful salt
2 tablespoonfuls melted butter
1 half cup of sugar
2 teaspoonfuls baking powder
1 cup of milk
2 eggs
One pint berries or raisins stoned and halved. — MRS. CHARLES WILLIAMS, Pasadena.
54 FEDERATION COOK BOOK
Water Lily Pudding
1 cup orange juice
2 tablespoons cornstarch
1 teaspoon grated lemon peel Whites of 4 eggs 1 half cup sugar
3 tablespoons sweet milk 1 teaspoon lemon juice
Scald orange juice in double boiler with sugar, add cornstarch wet with milk. Stir till creamy. Add lemon peel and lemon juice. Fold into hot mixture whites of eggs well beaten and 1 tablespoon water. Beat well.
Sauce
4 egg yolks 3 cups milk
1 half cup sugar Flavor to taste
Add eggs to hot milk using double boiler. — MRS. JOHN BRYANT, 180 Glorietta St., Pasadena.
Sauce
1 cup sugar
1 spoonful flour
Put flour and sugar in pan and brown, stirring to keep from burning. Then pour boiling water into it and cook until done. Pour over pudding. Serve hot. — MRS. I. H. FORD, 412 S. Pasadena Ave.. Pasadena.
Cold Bread Pudding
Spread butter on pieces of bread, take 1 cup of sweet milk, 2 eggs, 1 half cup of sugar ; mix these thoroughly, pour over crumbs, allow to stand 15 minutes to soften, then put into hot oven to bake.
Poor Man's Rice Pudding
1-2 teacup rice (scant) 1 quart of new milk Butter size of walnut Sugar and vanilla to taste
Bake slowly in moderate oven two hours. Serve cold with sweet cream. — MRS. S. A. WRIGHT, Santa Monica, Cal.
FEDERATION COOK BOOK 55
Christinas Pudding
1 cup molasses
2 cups of flour
1 cup of raisins
1 half cup chopped nuts
1 half teaspoon salt
1 cup sweet milk
1 scant teaspoon soda
1 cup currants
1 third cup of citron
1 tablespoon cinnamon
Steam four hours. Serve with brandy sauce. — MRS. BERTHA L. TURNER, Pasadena.
Cottage Pudding
1 fourth cup butter 1 cup of milk 1 egg
1 pinch of salt
2 thirds cup of sugar t
2 and one-fourth cups flour «- .X/l-a^i
J- tablespoons baking powder *- <
Cream the butter, add sugar gradually, add egg well beaten. Sift dry ingredients 3 times. Add alternately with milk to first mixture. Turn into buttered cake pans. Bake about 35 minutes. Serve with vanilla or hard sauce. — MA- RIE FORD, Pasadena.
Cherry Pudding
1 pint flour
1 fourth cup sugar
Whites /of 3 eggs
1 teaspoonful vanilla or lemon extract
1 third cup of milk or more
2 level teaspoonfuls of baking powder 1 fourth cup melted butter
1 cup stoned cherries 1 fourth teaspoonful salt
Sift together the first four ingredients and mix with milk and melted butter ; add the whites of the eggs beaten dry, the extract and a little more milk if needed to make a stiff dough ; lastly mix in the cherries. Steam in a buttered mould about 3 hours. Serve with cherry sauce.
56 FEDERATION COOK BOOK
Vanilla Souffle
1 ounce butter
4 tablespoonfuls sugar
1 teaspoon vanilla
2 ounces flour
3 eggs
1 half pint milk
Mix flour and butter together. Maraschino cherries cut in half in bottom of greased pan. Pour souffle over steam three-quarters of an hour. — MRS. EVA CARTER BUCKNER, Progressive Woman's Club, Los Angeles.
Cherry Souffle
1 cup seeded cherries
1 half lemon
4 tablespoons sugar Whites of 4 eggs
Three tablespoons cornstarch. Put cherries in stew kettle, add sugar, lemon and cornstarch. Let cool, then add the beate nwhites, beaten very stiff and bake in small molds in a pan of water. Turn out and serve with wine sauce. — MRS. MARY BRADSHAW, Indianapolis, Ind.
Rice Souffle
FOR SIX PERSONS
4 tablespoons full of flour
2 heaping tablespoons of butter
4 tablespoons of granulated sugar 8 yolks of eggs well beaten 1 cup of scalding milk 1 cup of boiled rice Whites of eggs beaten stiff
Directions — Put flour and butter in double boiler. When blended, add scalding milk, yolks of eggs, then rice. When cool add whites, bake in moderate oven 20 min- utes till it seems a firm puff.
(Foaming Brandy Sauce)
Put into double boiler, 4 tablespoons full of butter ; 6 tablespoons powdered sugar (let melt). Beat 8 eggs, yellow and white together. Add to mixture in double boiler. Add brandy to taste. Do not put on fire again as it will thicken. (Very good). — B. L. TURNER.
FEDERATION COOK BOOK 57
Me Co y 's Milk Bread
Is made from Turkey Red
Hard Winter Wheat Ft our, mided
vOith Milk containing 20 per cent Butterfat
Fred T. Huggins
SHOES
149 East Colorado Street
Pasadena, Cat,
The Royal Laundry Co.
Phones 69
The Largest, Lightest and Most Sanitary Place in the City
In a Class by Itself Wednesday Is Visiting Day
Fishbeck's Confectionery
ICE CREAM and SODA WATER
IN THE CITY
Cor. Fair Oaks and Colorado
Pasadena, California
58 FEDERATION COOK BOOK
WHITE AMBULANCE LADY ASSISTANT
. CREMATORIUM
Ives, Warren & Salisbury Co.
FUNERAL DIRECTORS
Both Phones 75 COR. MARENGO and UNION PASADENA, CALIFORNIA
FRESH and SALT MEATS POULTRY SEALSHIPT OYSTERS
Both Phones 89
Pasadena Market
W. C. EICHNEK , , , , PROPRIETOR
26'28 North Fair Oaks Avenue, Pasadena, California
Hours, 9 to 12, 1 to 4 Both Phones 310
FRANK GIGUETTE
D. D. S.
307-8 Dodworth Building Pasadena, California
Home Phone 207 Sunset Main 1207
ARLINGTON BAKERY- RESTAURANT
S F. SMILEY
Proprietor
35 East Colorado Street Pasadena, California
FEDERATION COOK BOOK 59
Cherry Sauce
1 cup sugar
1 pint cherry juice
1 teaspoonful of lemon extract
1 level tablespoonful of cornstarch
1 tablespoonful butter
Fruit red color paste
Sift together the sugar and the cornstarch and stir into it the boiling juice. Let cook ten minutes then add the but- ter beaten to a cream with enough red color paste to give the sauce the color of cherries. Add the extract. — ETHEL MILLER, Pasadena, Cal.
Cottage Pudding
1 tablespoon butter
1 half cup sugar
2 eggs
1 cup flour
|/2 cup sweet milk
Pinch of salt
1 teaspoon baking powder
Bake in moderate oven
Serve with hard sauce mixed with whipped cream. Set in pan of hot water to soften and flavor. — MRS. BERTHA L. TURNER, Pasadena.
Cream Puffs
1 half cup butter 1 cup hot water 1 cup flour
3 eggs
One half cup butter melted in 1 cup hot water put in a small tin pan on the stove to boil ; while boiling stir in flour ; take off and let cool ; when cold stir in 3 eggs, one after the other without beating. Drop on buttered tins and bake in a hot oven twenty to thirty minutes.
Filling
1 cup milk
1 egg
1 half cup of sugar
Thicken with corn starch and flavor with vanilla. — MRE.
G. TYREE, Sacramento, Cal.
60 FEDERATION COOK BOOK
Prune Whip
6 prunes
1 tablespoon sugar
White of an egg
1 half teaspoon lemon juice
Pick over and wash prunes. Soak several hours in cold water to cover. Cook in some water until soft. Re- move seeds and rub prunes through a strainer. Add sugar and cook five minutes. Add egg well-whipped. Add prune mixture gradually when cold. Add lemon juice. Pile lightly a buttered baking-dish. Bake 20 minutes in slow oven. Serve with boiled custard. — Miss MARIE FORD, Pas- adena.
Prune Whip
1 third Ib. prunes
1 half cup powdered sugar
Whites of 4 eggs
Pick and wash prunes ; soak for several hours in cold water. Cook until soft : remove stones, wash and chop thoroughly. Add sugar to prunes. Beat egg whites until stiff. Add whites to prune mixture and pile lightly in a buttered pudding-dish. Bake 20 minutes in a slow oven. Serve cold with boiled custard. (A delicious dish). — MRS. KATE MANN BAKER, 891 Molino Ave., Pasadena.
Hard Sauce
1 third cup butter
1 cup powdered sugar
1 third teaspoon lemon extract or lemon juice
2 thirds teaspoonful vanilla
Cream, butter, add sugar gradually. Add flavoring. — Miss MARIE FORD, Pasadena.
Steamed Apple Pudding
2 cups chopped apples 1 half cup seeded raisins Grated rind of lemon
1 cup of sugar
2 cups stale bread crumbs 2 eggs
Spices to suit taste Pinch of salt
Steam for two and one-half hours. Serve with hard sauce. — MRS. MATTIE QUINN, 2121 Que St., Sacramento.
FEDERATION* COOK BOOK 61
Strawberry Pudding
WHITE PART
1 pt. milk
4 tablespoons of sugar
Juice of one lemon
Butter size of an egg
1 pinch of salt
3 tablespoons corn starch
PINK PART
Butter size of an egg
1 cup of sugar
2 boxes of strawberries
3 tablespoons of corn starch
Put sugar on berries ; mash and put on the stove to heat. Strain, set back on the stove to come to a boil. Add butter. Thicken with corn starch. Beat 3 whites of eggs stiff and stir beaten whites in the pink part, then while warm put in the mould in layers, white and pink to harden. Serve with whipped cream. — MRS. M. HOLLAND, 810 E. St Sacramento.
Krunnel Torte
6 eggs
One-half Ib. dates
1 tablespoonful baking powder
1 half Ib. chopped walnuts
1 cup bread crumbs
Beat eggs separately, put whites in last. Serve with whipped cream. Bake in two layers. — MRS. BERTHA L. TURNER. Pasadena.
Marshmallow Pudding
Whites of 4 eggs
1 can shredded pineapple
1 cup sugar
Vanilla
Beat whites of eggs, fold in 1 cup of sugar and 1 can shredded pineapple. Add vanilla. Have dissolved 1 table- spoonful gelatine in 1 half cup water and 1 half cup boil- ing water. Turn gelatine over eggs. Divide amount and color one-half pink. Put in layers' in a mould to harden. Serve with whipped cream, sweetened and flavored. — MRS. BERTHA L. TURNER, Pasadena.
62 FEDERATION COOK BOOK
Vanilla Sauce
1 half cup sugar
1 tablespoon corn starch or 1 and half tablespoon flour
1 tablespoon corn starch or 1J/2 tablespoons flour
2 tablespoons butter 1 teaspoon vanilla Grated nutmeg
Mix sugar and corn starch. Add water gradually, stir- ring constantly. Boil 3 minutes. Remove from fire, add butter, vanilla and nutmeg. — Miss MARIE H. FORD, Pasa- dena.
Strawberry Fluff 1 1-4 cups strawberries White of 1 egg Orange flavoring 1 cup fine sugar Macaroons Whipped cream
Put strawberries, sugar, and the white of an egg into a bowl. Beat with an egg-beater until stiff enough to hold its shape. Pile lightly on a dish chilled and surround- ed with macaroons. Serve with whipped cream, sweetened and flavored with orange. — LEONYA JONES, Nautilus Club.
Strawberry Puff Served with Boiled Custard
1 cup luscious strawberries
1 cup powdered or granulated sugar
2 eggs
1 pt. fresh milk Macaroons
Prepare strawberries and place into a deep mixing bowl ; to this add sugar and the white of 1 egg. Beat well for about 20 minutes when the puff will be so light as to stand alone. To the yolk left over add 1 egg and beat very light ; then place upon the stove a saucepan containing the milk ; when this has reached the boiling point pour about one-half into the boil containing the beaten eggs, beating well at the same time ; then pour this back into the remain- der of the milk. By making boiled custard this way it will never curdle. Flavor and sweeten and set aside to cool.
HOW TO SERVE (TWO WAYS)
Chop fine some macaroons ; place in small berry dishes ; cover with strawberry puff and pour over all the boiled
FEDERATION COOK BOOK 63
custard. (Serve). Without the macaroons serve the puff and custard with any kind of sliced cake. — MRS. E. CHAND- LER, Fanny Coppin Club, 944 36th St., Oakland.
Nautilus Water Ice
4 lemons
1 can pineapple
3 egg's
4 oranges
4 cups water
4 bananas
4 cups granulated sugar.
Juice of lemons, oranges, bananas, chopped very fine, pineapple also chopped fine. Add to the juice 4 cups of water and sugar. After mixing all together place in the freezer and freeze. When about half frozen open the freezer carefully and add the white of 3 well beaten eggs. Close, thoroughly freeze and pack. This will make about I gallon.— MR. CHAS. TILGHMAN, 1666 13th St., Oakland.
Berkeley Special
Take a small tin of marshmallows, cut them up in small pieces and let them soak over night in a cool place in one-half pint of cream. Next morning add another half pint of cream, a little vanilla and whip with an egg-whipper till it stiffens, after which pour into small glasses and cover with chopped walnuts. If the cream does not thicken, a tablespoon of gelatine (boiled) may be added. — LEONYA JONES, Nautilus Club.
Cakes
Sunshine Cake
Whites of 11 eggs
One and one-half cups granulated sugar
One and one-half cups granulated sugar
1 cup Swans-dawn flour
1 teaspoon vanilla
Yolks of 8
1 teaspoon cream tartar
Add cream of tartar to flour. Sift the second time. T)eat whites and yolks separately. Add sugar to the eggs, then flour. Add vanilla last and bake 45 minutes in moderat oven. — MRS. MATTIE GRIFFIN, 219 Clay St., Pasadena.
64 FEDERATION COOK BOOK
Walnut Cake
6 large spoons of sugar
6 eggs beaten separately
6 large spoons of chopped nuts
1 large spoon of sifted flour
1 pint whipped cream
Bake in moderate oven. — Miss ETHEL BRADSHAW, Pasadena, Cal.
Ice Cream Cake
Whites of 8 eggs
2 cups sugar
1 cup corn starch
3 teaspoons baking powder
1 cup sweet milk
2 cups flour Two-third cup butter
Sift the powder, flour and corn starch together twice ; beat whites of eggs, cream, butter and sugar ; add these together ; whip in flour. Bake cake in layers an inch thick.
Strawberry Whip
Select choice strawberries. Put sugar over them ; mash with a spoon. Use whipped cream. Put strawberries in individual glasses, then whipped cream. Alternate lay- ers until glass is full. Makes a very pretty dessert. — MRS. L. E. WILLIAMS, 66 Alessandro Place, Pasadena.
Apple Cake
l|/2 cup apple sauce
1 cup sugar
|/2 cup butter
2J/2 cups of flour
1 cup of raisins
l]/2 cup walnuts
1 teaspoon cinnamon
]/2 teaspoon allspice
1/2 teaspoon cloves
1 teaspoon of soda
|/2 teaspoon baking powder.
Bake 1 1-2 hours in slow oven. — MRS. C. C. PRINCE, Pasadena, Cal.
FEDERATION COOK BOOK 65
Plain Cake
One and one-half cup sugar
2 small teaspoons baking powder
1 cup milk Flavoring Three-quarters cup butter
2 and one-half cups flour 4 eggs well beaten
Bake in loaf or layers. Use any kind of filling desired. — MRS. J. H. GRAY, Los Angeles.
Angel Food Cake
Whites of 11 eggs
Sugar
1 teaspoon cream tartar
One and one-half cups granulated
1 cup Swan-dawn flour
1 teaspoon vanilla
Add cream of tartar to flour and sift second time. Beat whites of eggs very stiff, add sugar to eggs, then flour
Add vanilla last. Bake 45 minutes in moderate oven. MRS. MATTIS GRIFFIN, 219 Clay St., Pasadena.
Cream Cake
MRS. B. L. TURNER'S
1 cup of sweet cream
2 cups of flour
1 cup of sugar
3 eggs, whites only
2 teaspoons baking powder 1 teaspoon vanilla
Makes one small loaf.
White Cake (Good) No. 1
One-half cup butter
5 eggs (whites only) beaten stiff
3 cups flour Flavor to taste
1 cup milk
One and one-half cups sugar
2 teaspoons baking powder
MRS. SIMPSON, Bakersfield.
66 FEDERATION COOK BOOK
Birthday Cake
One-half cup butter
Two-thirds cup milk
Three and a half teaspoons baking powder
1 teaspoon vanilla
One-half cup raisins, seeded and cut in pieces
One-half cup walnut meat cut in pieces
One-third cup currants
One and one-quarter cups brown sugar
Yolks 2 eggs
Two and one-quarter cups flour
1 teaspoon orange extract
2 tablespoons sherry
2 tablespoons candied orange peel, finely cut Whites 2 eggs
Follow directions for making butter cake mixtures. Bake in a buttered and floured pan in a slow oven one and one-quarter hours. Cover with ornamental frosting. — MRS. ISABELLA J. BARRAUD, San Francisco.
Cheap Sponge Cake
Yolks 3 eggs
1 tablespoon hot water
One and one-half teaspoon baking powder
2 tablespoons vinegar 1 cup sugar
1 cup flour
One-fourth teaspoon salt
Whites 3 eggs
Beat yolks of eggs until thick and lemon colored. Add sugar gradually, and continue beating, then add water, flour, mixed and sifted with baking powder, salt and whites of eggs beaten until stiff then vinegar. Bake 35 minutes in a moderate oven in a buttered and flour cake pan. — MRS. E. WINN, Pasadena.
Lightning Cake
1 heaping cup of flour
1 cup sugar
1 good teaspoonful baking powder
Sieve together. Break 2 eggs in a cup and butter size of an egg melted, then fill up cup with milk. Flavor with lemon extract and bake in two layers. — MRS. C. P. COOPER, Los Angeles.
FEDERATION COOK BOOK 67
Filling
Four cups sugar boiled until it candies. Pour while boiling, over the well-beaten whites of four eggs. Whip until cool. Add one teaspoon citric acid and two teaspoons extract of vanilla. Spread filling same thickness as cake. — MRS. CHARLES WILLIAMS, 396 South Pasadena Ave.
White Cake
1 cup sugar
One-half cup milk
Whites of 4 eggs
One and two-thirds cups sifted flour
1 rounded teaspoonful baking powder
Cream butter and sugar and sift baking powder and flour 3 times. Add to butter and sugar a little flour and eggs before the milk then the remaining whites and flour gradually. Thoroughly mix and flavor. Double receipt if wished. Bake in moderate oven. — Miss F. WEBSTER, 238 W. Third St., Hanford.
Metropolitan Cake
2 cups granulated sugar 1 cup sweet milk Whites 8 eggs
Lemon flavoring 1 cup butter Nearly 4 cups flour
3 teaspoons baking powder
Bake a little more than three-fifths of the mixture in jelly tins; to the remaining batter add, 1 teaspoon cloves, one-fourth of a Ib. sliced citron; one-fourth Ib. of chopped raisins. Bake in jelly tins. Put together with boiled icing. — MRS. BERTHA L. TURNER.
O. K. Cake
Whites of 11 eggs
1 cup butter
1 cup milk
Two and a half cups sugar
4 cups flour
4 teaspoons baking powder
Flavor to taste. Bake in a loaf. — SELECTED.
68 FEDERATION COOK BOOK
Fruit Cake
10 eggs
12 ounces of butter
One and one-half Ib. raisins
1 Ib. flour 1 nutmeg
1 Ib. sugar
One and one-half Ib. currants
Half Ib. citron
1 teaspoon each allspice and cinnamon
One-half teaspoon cloves
Juice and rind of one orange
Juice and rind of one lemon
Beat eggs all together till light. Beat butter to a cream, add sugar. Beat again. Add the eggs, then the flour, then the spices. Beat well. Steam and seed raisins, clean, wash and dry the currants. Cut the citron into shreds. Mix the fruit and flour it well, then add it to the cake.- Add orange and lemon. Stir all together, use greased paper in two pans. Bake four hours. This will make two four- Ib. cakes. — MRS. CHAS. WILLIAMS, Pasadena.
Egg Cake
1 cup butter
Two and a half cups flour
1 cup eggs, whites and yolks together
One and one-half cups sugar
1 heaping teaspoon baking powder
1 heaping teaspoon vanilla extract
Beat eggs until light; add sugar, cream, butter and flour together, then add eggs, sugar, baking powder and extract. If directions are followed no milk is needed, but if dough is too stiff one-half cup of milk may be added. — MRS. SUSIE HALL, Bakersfield.
Scripture Cake
1 cup of butter (Judges 5th chap. 25th verse)
2 cups of sugar (Jeremiah 6th chap. 20th verse)
3J/2 cups of prepared flour (1 Kings 4th chap., 22d verse)
2 cups of raisins (1 Samuel, 90th chap., 12th verse).
1 cup of almonds (Genesis, 43rd chap., 1th varse)
1 cup of water (Genesis, 24th chap., 20th verse)
6 eggs (Isaiah, 10th chap. 14th verse)
A pinch of salt (Leriticus, 2nd chap. 13th verse)
FEDERATION COOK BOOK 69
FLOWERS FOR ALL OCCASIONS
Glasscock's Flower Shop
Both Phones 227 130 East Colorado Street
Telephones 54
Charles W. Woodbury
GROCER
Staple and Fancy Groceries Fruits and Provisions
24 East Colorado Street
Both Phones 847 Table Furnishings for Rent
Florence P. Weimar
WAITING and CATERING
143 S. Vernon Ave., Pasadena, Cal.
First-Class Colored Prompt Attention
Waiters and Waitresses Given All Calls
Irish Lace Made to Order Special Attention Given to Alterations
DRESSMAKING and PLAIN SEWING
Mrs. Minnie Bendowski
Successor to the New York Ideal
18 South Euclid Avenue Home Phone 2974 Pasadena, California
70 FEDERATION COOK BOOK
Main 7698 Lady Attendant Home F 4995
Only Race Firm in Southern California
FUNERAL PARLORS
A. j. ROBERTS, SON 6- CO.
Funeral Directors and Embalmers
Graduate Embalmer Possessors of the Famous Mica Knifeless Method
1 2th and Los Angeles Streets Los Angeles, California
BONDS LOANS
H. H. GODBER
REAL ESTATE
72 North Raymond Avenue
PASADENA, CAL. RENTALS . INSURANCE
Good Leather and Good Workmanship All Modern Machinery
Phone Main 1080
H. JOHNSON'S
SHOE REPAIRING SHOP
Men's Dress Shoes, Men's and Boys' Elk Skin Shoes in Stock, and Napatan Shoes for Men Who Work
47 East Union Street - - - Between Raymond and Fair Oaks FIRE AND BURGLAR PROOF SAFE DEPOSIT VAULTS
Pasadena Savings and Trust Company
In Connection with the First National Bank of Pasadena
4 % Interest Paid on Term Deposits
Safe Deposit Boxes from $2.00 per Year Up .... Accessible 9 a.m. to 4 p. m. Saturdays 9 a. m. to 1 p. m.
FEDERATION COOK BOOK 71
1 large spoon full of honey (Exodus, 16th chap. 318 verse) Sweet spices to taste (1 Kings, 10th chap., 2nd verse)
3 teaspoons baking powder, (Amos, 4th chap., 5th verse)
Follow Solomon's advice for making good boys first clause of the 23rd chap. 14th verse of Proverbs, then bake. — MRS. L. E. WILLIAMS, 66 Alessandro Place, Pasadena.
Boston Favorite Cake
Two-thirds cup butter
2 cups sugar
4 eggs
1 cup milk 31/2 cups flour
5 teaspoons baking powder
Cream the butter, add sugar gradually, eggs beaten until light, then milk and flour mixed and sifted with baking powder. This recipe makes two loaves or one-half the mixture may be baked in individual tins. — MRS. ISABEL- LA J. BARRAUD, San Francisco, Cal.
Spanish Cake
Yi cup butter
1 cup sugar
Yolks 2 eggs
Yl CUP milk
One and three-fourths cups flour
3 teaspoons baking powder
1 teaspoon cinnamon Whites 2 eggs
Mix ingredients in order. Bake in shallow tins and spread between and on top caramel frosting. — MRS. ISA- BELLA J. BARRAUD, San Francisco, Cal.
Apple Sauce Cake
2 cups of flour
1 cup of sugar
2 level teaspoons soda 1 teaspoon cinnamon Yl teaspoon cloves
Yl teaspoon nutmeg, grated
3 tablespoons of chocolate 1 tablespoon corn starch
Sift all dry ingredients together; add l]/2 cups of apple sauce and Yl cup of melted butter. Bake in moder- ate oven.— MRS. L. A. DISARD, Mother's Club, Oakland.
72 FEDERATION COOK BOOK
White Mountain Cake
1 pound sugar 1 pound flour 1 half pound butter 6 eggs
1 large cup of milk
2 teaspoonfuls cream of tartar 1 teaspoon of soda
Juice of one lemon
Mixing process — Beat yolks and white together first. Then the sugar, beat the butter in a separate dish, and then add to the other. Take the milk, divide, and put soda in one- half and cream of tartar in the other; just before you put in the oven put both milks together. Bake one hour ; mix the flour in after the butter. — MRS. BELLE Moss, 956 5th St., Oakland, Cal.
^Devil's Food Cake
1 cup of butter
2 cups of sugar Yolks of 5 eggs 1 cup of milk
3 cups of flour
1-2 cup of chocolate melted
1 teaspoon of flavoring
2 teaspoons of baking powder White of 5 eggs
Mix in order, bake in sheet, ice with chocolate or boiled icing. — MLSS ETHEL BRADSHAW, Pasadena.
White Mountain Cake
NO. 1
1 teacupful butter I pint sifted flour 1 teaspoon ful nutmeg 1 pint sour cream or milk
3 teacupsful sugar 1 Ib. seeded raisins
1 teaspoon powdered cinnamon 1 tea spoon ful soda
Beat or whip butter and sugar; when quite light stir in flour; add raisins chopped fine. Mix flour and spices and add sour cream or sour milk in which soda has been dissolved. Bake in buttered tins immediately, 1 hour, in a moderate oven. — MRS. MOLLIE LANE, Hanforcl.
FEDERATION COOK BOOK 73
Potato Cake
1 cup of chopped raisins 1 cup of chopped walnuts
1 cup of grated chocolate 4 eggs
2 cups of sugar 2|/2 cups of flour
2 teaspoons of baking powder 1 teaspoon of allspice
1 teaspoon cloves 1 teaspoon cinnamon 1 cup butter 1 cup mashed potato
Very good. — MRS. R. H. HUNTER, Elevado Drive, Pasadena, Cal.
Sponge Cake
1 cup of sugar
3 teaspoons cold water
2 teaspoons baking powder
4 eggs
1 cup flour
1 teaspoon lemon juice
One-fourth teaspoon salt
Separate yolks from whites of eggs. Beat yolks till creamy and whites till stiff. Add sugar to yolks, then flour, water, salt, baking powder and lemon juice. Beat well then fold in whites of eggs carefully. Bake in moderate oven. — Miss RUTH PRINCE, 384 N. Vernon Ave., Pasadena. Cal.
Velvet Cake
"A WILDERNESS OF SWEETS"
One-half cup butter Yolks 4 eggs
One and one-half cups flour 4 teaspoons baking powder One-third cup almonds blanched One and one-half cups sugar One-half cup cold water One-half cup corn starch Whites of 4 eggs
Cream the butter, add sugar gradually, yolks of eggs well beaten and water. Mix and sift flour, corn starch
74 FEDERATION COOK BOOK
and baking powder and add to first mixture, then add whites of eggs beaten until stiff. After putting in pan, cover with almonds and sprinkle with powdered sugar. Bake forty minutes in a moderate oven. — MRS. A. SHAW, 200 Glorietta St., Pasadena, California.
RECIPES
0- (L^ctfisi^ / Q^ru
V '
5
A Lf JL0a~>,
,
/L djx ni.M
^ .
i o
v
L> &4) &LS </ QoJLt
•/*• /^
\jff/J'~
FEDERATION COOK BOOK
75
RECIPES
yfe*>v
76 FEDERATION COOK BOOK
RECIPES W " £/ ^ /L4£ c
<-" cbu . ^ ^
^ CAsV~
^^
FEDERATION COOK BOOK RECIPES
77
h
72-
'
x. i i r~
J
/ /?
78 FEDERATION COOK BOOK
Cookies and Small Cakes
Cream Cookies (Excellent)
1 cup thick sour cream
Butter size of an egg
1 teaspoonful soda
Or cocoanut
1 cup sugar, 1 egg
1 half teaspoonful of salt
3 fourths cup of walnuts
1 half cup of seeded raisins chopped fine
1 half teaspoonful cinnamon
Cream sugar and butter, beat eggs with sugar and but- ter until light. Mix soda into sour cream and stir alto- gether. Add all the other ingredients and enough flour to make a very soft dough. Roll thin and bake ^in a quick oven. — MRS. JULIA ROBERTS.
Sugar Cookies
8 tablespoonfuls sugar
7 tablespoonfuls milk
3 eggs and flour enough to thicken
6 melted butter
2 teaspoonfuls baking powder Stir butter into sugar
Beat eggs light and add them to the butter and sugar stirring well, then add milk, sift powder with a little flour then roll thin cut like biscuits, grease pan with a little lard and bake in a quick oven. — Miss F. WELCH ER, 228 W. Third St., Hanford.
Russian Rock Cookies
1 1-2 cup of browfa sugar 3-4 of cup of butter
3 eggs
1 teacup of chopped nuts
1 teaspoonful of soda
1 teaspoonful of cinnamon
21-2 cups of flour
1 cup of chopped raisins
Roll out thin and bake in a moderate oven. — MRS. R. E. WELLS, Literary and Industrial Club, Pasadena.
FEDERATION COOK BOOK 79
Sure Gingerbread
1 half cup sugar 1 fourth cup butter Teaspoon soda Pinch of salt Half teaspoon ginger
1 egg
1 half cup molasses Half cup sour milk V/2 cup flour Teaspoon of cinnamon Half teaspoon cloves
Take sugar, molasses, butter, sour milk, soda (dis- solved in milk), flour, salt, cinnamon, ginger, cloves. Add the egg. Stir all together and bake in a moderate oven. — Miss LILLIAN B. GRAY, Nautilus Club.
Doughnuts
2 eggs
1 cup granulated sugar
1 teaspoon baking powder
2 tablespoons pure lard
1 half pint skimmed milk
Mix together well-beaten eggs, lard, sugar, milk, bak- ing powder with flour enough to make a soft dough. — MRS. BERTHA L. TURNER.
Doughnuts
1 cup sugar
2 eggs
1 cup sour milk
1 teaspoon soda
4 tablespoons melted lard flour for soft dough
Fry in hot fat. — Selected.
Walnut Wafers
2 eggs
A pinch of salt
1 fourth teaspoon baking powder
1 cup brown sugar
7 tablespoons of flour
Add 1 cup chopped walnuts and drop from a teaspoon on buttered tins. — Miss SUSIE SYLMON.
80 FEDERATION COOK BOOK
Walnut Wafers
3 eggs
8 tablespoons flour
1 cup chopped nuts
1 cup brown sugar
1 fourth teaspoon baking powder
Vanilla. Salt
Beat eggs well, add sugar, flour and baking powder, vanilla, salt and nuts. — MRS. E. WINN.
Old English Cookies
3 cups of flour
1 and 1-2 cups sugar
1 cup butter and lard
1 teaspoon soda in one-half cup boiling water
1 Ib. nuts chopped
3 eggs
Spice and flavor to taste
1 Ib. raisins chopped and seeded. — MRS. JOHN BRYANT, 180
Glorietta St., Pasadena.
Plain Cookies
1 cup white sugar
1 egg
2 teaspoons baking powder 1 teaspoon vanilla
1 half cup butter
2 tablespoons milk Pinch of salt
Flour enough to roll thin
MRS. E. WINN.
Oatmeal Cookies
1 cup sugar
2 cups of oatmeal
1 teaspoon cinnamon
3 fourths cup butter
2 eggs
3 fourths teaspoon of soda
Dissolved in a tablespoon of hot water. I half teaspoon of salt. 1 cup of flour mixed with 1 cup of raisins, cut in small bits. Make in the size of a hickory nut and bake in buttered pans. Tested.
FEDERATION COOK BOOK 81
Mrs. Turner's Small Cakes
3-4 cups of butter
1 cup of sweet milk
2 teaspoons of baking powder
1 teaspoon of cream of tartar Whites of 8 eggs
2 large cups powdered sugar
3 cups of flour 1-2 teaspoon soda
Cream butter and sugar well, add milk with soda dis- solved, add flour which has been sifted four times with cream of tartar and baking powder, add whites of eggs beaten stiff, flavor lemon juice. Bake in sheets, cut in desired shapes, split and fill with cream filling, ice sides and top with boiled icing. — (Decorate).
Ginger Snaps
1 cup brown sugar
1 cup butter and lard
1 cup baking molasses
Boil until it bubbles up
When cool add 1 large teaspoon soda in hot water
1 dessertspoon ginger
1 teaspoon cloves
1 egg just beaten enough to mix it. Flour to stiffen
Mix day before you bake. — Miss SUSIE SYLMON, Pasa- dena.
82 FEDERATION COOK BOOK
RECIPES
_
0
•^^/^oWU^o1"/^ I ^VZ" 2 tajrl^ jJ*jn^ ^
6 /P f 0
o
/ ' /
& w C)t*<'*^f ' L-' ''-c l *" ' —
d d kr p u^~> < Hv^'NX^x^-x^(
FEDERATION COOK BOOK 83
RECIPES
-•
^
84 FEDERATION COOK BOOK
Ice Cream, Ices, Sherbert
"We are such things as dreams are made of." — Shake- speare.
Ice Cream, Ices and Sherbert — Scald freezer and cool. Fill not more than three-fourths full. Pack with 3 parts of ice and 1 part of salt. Turn slowly at first and as quickly as possible, when it commences to turn hard. When impossi- ble to turn any more, remove dasher, pack down solidly, cover with ice and allow to stand three hours.
American Ice Cream — 1 quart of milk 1 cup of sugar 1 tablespoonful of vanilla
3 eggs
Make custard of sugar, milk^and eggs, cool; add flav- oring and freeze.
Philadelphia Ice Cream — 1 pint of milk 1 pint of cream 1 cup of sugar 1 tablespoon of vanilla
Scald milk and cream ; add sugar, cool and add flav- oring. Freeze.
French Cream — 1 pint of milk 1 pint of cream or 1 quart of thin cream 1 cup of sugar 1 tablespoon of vanilla 6 egg yolks
Make a custard of cream, sugar and eggs; cool, add flavoring and freeze.
To make Chocolate Cream, melt and add from 2 to 4 squares of chocolate.
Coffee Cream — Add 1-2 pint boiled coffee, omit va- nilla.— MRS. KATE MANN BAKER, Pasadena.
Maple Mousse
1 cup maple syrup
2 tablespoons gelatine
4 eggs
1 pint cream
Put syrup on stove and when heated, stir in the beaten yolks for 15 minutes, then take off the fire and stir until it thickens ; after it is cool beat in the whipped cream and pack in freezer. It can be served another way. Dissolve 2 table- spoons of gelatine in a little hot water very thoroughly and
FEDERATION COOK BOOK 85
Porter's
Poultry Ranch
ROOSTERS CAPONS
FRYERS TURKEYS
BROILERS DUCKS
FOWLS SQUABS
Dressed to Order
Strictly Fresh Eggs
Trto "Deliveries "Daily
Home 641 Sunset 941
GHAFFEE'S
Ragged Robin
BUTTER FLOUR
... AND ...
SPICES
Make the Best and Srteetest Pastries
86
FEDERATION COOK BOOK
AT THE SIGN OF THE EYE
Optometrists - Opticians SMITH-SIMPSON OPTICAL CO.
N. E. Corner Colorado and Marengo .... Pasadena
PLRKIN5 & LLDDY Clothing, Men's Furnishings & Hats
1 7 East Colorado Street, Pasadena, Cal.
THE
CARMLLITA GROCERY
Is the place to get Fruits and Vege- tables in Season Prompt Attention Given to Orders
240 West Colorado Street
PASADENA. CAL.
Both Phones 839
William A. Lohlker
Interior Decorator
Imported and Domestic
WALL PAPER WALL FABRICS
CRETONNES TAPESTRIES
Drapery and Upholstery Goods
219 East Colorado Street
PASADENA, CAL.
Los Angeles Gas
and Electric
Corporation
64 North Raymond Atfenue
Visit
Visit
SHOE ) CO.
83 North Raymond Avenue Opposite Postoffice
FEDERATION COOK BOOK 87
stir well into the mixture and set aside to congeal; either way is delicious. This will serve ten persons well. — MRS. L. PERRY, 492'/2 S. Fair Oaks Ave., Pasadena.
Frozen Plum Pudding
1 pint milk
Yolks of 6 eggs
1 tablespoon vanilla
1 small can of pineapple
1 fourth candied or preserved cherries
1 pint of cream
2 cups of sugar
2 tablespoons chocolate
3 bananas juice of 1 orange
Make a custard of the eggs, milk and sugar, in a double boiler ; melt the chocolate and put it in the custard. When custard is cold put it in the cream, fruit and flavoring and freeze very stiff. — MRS. L. PERRY.
Caramel Ice Cream
1 quart milk, put it on to heat. Put 1 cup granulated sugar in sauce pan, place on the stove and let it melt to a dark brown, stirring all the time and as soon as the last bit is melted pour into the warm milk ; beat the yolks of 4 eggs and stir in together with one heaping teaspoon flour, a half cup of sugar, a small piece of butter. As soon as it begins to thicken remove from fire and add a quart of cream and freeze when cool. — MRS, BERTHA L. TURNER, State Super- intendent of Domestic Science.
Ices
1 quart of water. 21-2 cups of sugar and flavoring. Boil water and sugar together for 10 minutes ; add fruit juice to syrup.
Lemon Ice — 4 lemons and 1 orange, or 6 oranges and 1 lemon ; or 1 quart of strawberries and 1 lemon.
Cherry Ice — Pit and crust two quarts of cherries, sprin- kle with a quart of sugar. Add the crushed kernels of a dozen cherries and let stand two hours. Add a pint of water, press through a strainer, and partially freeze. When nearly frozen, add the stiffy whipped whites of two eggs and finish freezing. Serve in glasses with decorations of fresh cherries or small candy water lilies. — MRS. KATE MANN BAKER. Pasadena.
88 FEDERATION COOK BOOK
The Parson's Pineapple Ice
1 quart canned pineapple
2 Ibs. granulated sugar Juice of 6 lemons White of 3 eggs
Add lemon juice to the pineapple.. Dissolve sugar in
3 quarts of water and let come to a boil. Set aside to cool. Stir in the fruit and begin to freeze. When about half frozen open and add the beaten whites and finish freezing. This makes one gallon. — MRS. G. M. TILLMAN.
Sherberts are ices made of milk instead of water. When the ice is nearly frozen add the stiffy whipped whites of two eggs and finish the freezing.
Strawberry Milk Sherbet
Mash a pint of hulled berries, add three-fourths of a cup of sugar and the juice of a lemon. Stir until the sugar is melted, then set on the ice, meantime freeze a pint of milk sweetened with a half cupful of sugar and favor with vanilla. When of a mush like consistency strain into it the fruit juice and finish the freezing. — MRS. K. M. BAKER.
Old Pacific Slope Punch
For 3 gallons of puch, 2 dozen lemons. Take the juice of 11-2 dozen lemons, add 2 Ibs. of sugar and let stand 30 minutes, then add 4 quarts claret wine, the other half dozen lemons rolled and sliced thin, add large piece of ice, 3 quarts of charged water and 1 pint more of claret. — MRS. B. L. TURNER.
Siberian Punch
1 quart thick cream
1-2 pint white of eggs beaten
1-2 tablespoon cornstarch
1-2 pint fine sugar
2-3 cup of best brandy
Let cream come to boiling point. Mix eggs, sugar, corn starch together, then stir slowly in boiling cream, until cooked, let cool, add brandy when partly frozen and can- died fruit. — MRS. B. L. TURNER, Pasadena.
Orange Frappe
Peel sweet oranges and chop the fruit very fine, remov- ing all seeds and bits of membrane. Add sugar to taste
FEDERATION COOK BOOK
89
and to a pint of the orange juice and pulp a half pint of cold water and the juice of two large lemons. If more sugar is needed add it now. Turn into a freezer and grind until quite stiff, then pack down and leave to ripen for three or more hours. Before serving, put a maraschino cherry on top of each glass of frappe. — MRS. KATE MANN BAKER.
RECIPES
^-t-t^v^ 'CA*J
iSrjif'ittAs
•// ^ 0^*$-
90 FEDERATION COOK BOOK
RECIPES
J
fi ot/i4LM~6L*sw-
V £ * yj
/6
FEDERATION COOK BOOK 91
Preserves and Jellies
Jim Jam
1 quart raspberry juice 1 quart Logansberry juice 1 Ib. box of currants 1 quart blackberry juice 1 Ib. box of raisins
1 doz. oranges and peel cut in little dice
One cup sugar for every cup of juice. Boil hard for 20 minutes. Put in jelly glasses. — Miss FLORENCE P. WEIMER, Pasadena.
Orange Marmalade
7 cups of water
7 oranges
7 cups of sugar
Take 7 nice ripe oranges (not soft) slice them thin and let them stand in water for 48 hours, then add sugar. Boil all together until as thick as you wish in the same water. This marmalade will not be bitter.— MRS. COMMENT PRINCE, 318 Kensington, Pasadena.
•
Orange Marmalade
5 large oranges sliced thin 3 quarts of water
2 lemons
Put all in kettle and boil a half hour. Add 3 quarts of sugar and boil 3 quarters of an hour. Fill glasses. Set away. Delicious. — MRS. WESLEY MILLER, Pasadena.
Strawberry Preserves
Select choice firm berries. Measure pound for pound of the fruit and sugar, pour the fruit over the berries and let stand over night. With a wire spoon or ladle dip the berries out of the juice and put on a platter to dry in the hot sun for a day. Put on the juice, let cook until thick and ready to pour in the glasses or jars, drop in the berries and fill your jars, then pour the hot syrup over them and seal. They will be whole red berries almost as bright as when fresh. The same recipe is good for any berries. — MRS. ELIZABETH ROBERTS, 66 Alessandro Place, Pasadena.
92 FEDERATION COOK BOOK
Orange Jelly
Take 12 oranges, grate the rind of 6. Cut the 12 oranges together. Take 7 lemons, grate the rind of 3. peel 4, Cut the 7 lemons with the oranges, cut in small pieces. Measure the fruit. To each cup of fruit put 1 half cup of water. Put on and boil 40 minutes. Set off and stand 24 hours, strained; to each cup of juice and 1 and 1 half cup of sugar. Boil 20 minutes. — MRS. M. B. DANLEY, 502 Worcester Ave., Pasadena.
Red Watermelon Preserves
1 Ib. red watermelon 1 Ib. granulated sugar Ginger and lemon to taste
Cut ripe melon in small pieces, take out the seeds. Make a syrup of the sugar, add ginger root or powdered ginger and sliced lemons for flavoring. Let boil about 15 minutes, then add the melon and cook in the syrup until it is trans- parent. Seal as you would peaches or other preserves. Very good. — MRS. G. M. TILLMAN, Second Honorary President of State Federation.
Grape Fruit Marmalade
Take 6 medium sized grapefruits and put on to boil in cold water. Boil until tender when pricked with a fork pour off the water and when cold, cut unpeeled into little cubts taking care to pick out all of the seeds ; measure pound for pound of fruit and sugar, add one cup of water, cook until the fruit is clear and the syrup thick, put away in glasses or jars. Same recipe may be used for lemon. — MRS. ELIZABETH ROBERTS, 66 Alessandro Place, Pasadena.
Fig Sweet Pickles
Peel the fruit and put in the hot sun to dry for a day or two, make a syrup of 6 Ibs. of fruit to 3 Ibs. of sugar, 1 quart vinegar, season with spice, cinnamon and ginger, add a cup of water and boil to a nice syrup, drop in the figs and boil until tender, put in jars and pour the boiling syrup over them and seal. — MRS. ELIZABETH ROBERTS, 66 Alessan- dro Place, Pasadena.
FEDERATION COOK BOOK 93
Stuffed Dates
Make a cut the entire length of dates and remove the stones. Fill cavities with English walnuts or blanched al- monds or pecans, and shape in original form. Roll in gran- ulated sugar, and pile in rows on a small plate covered with a doily. — MRS. ISABELLA J. BARRAUD, San Francisco.
Chocolate Candy
1 half cake chocolate
2 cups sugar
Cook in a sauce pan, stirring until done, then beat until stiff. Pour in a greased pan and when cool, cut into squares — MRS. LILLIAN V. TURNER, Pasadena.
Peanut Brittle
Shelled nuts Granulated sugar
Put sugar in a frying pan over a slow fire and stir con- stantly with a wooden spoon till the sugar is melted and brown. Have the nuts on a pan and pour the melted sugar quickly over them. — Miss RUTH PRINCE, Pasadena.
Panoche
1 cup granulated sugar
1 cup nut meats
2 tablespoons butter
2 cups light brown sugar 1 half cup milk
Stir all except nuts over fire. Boil without stirring until a very soft ball is formed, when it is dropped in cold water. Take from the fire, add nuts and beat. Turn into buttered pan and when cold cut into squares. — Miss RUTH PRINCE, Pasadena.
94 FEDERATION COOK BOOK
RECIPES
INDEX
Page
Breads and Rolls 24
Cakes 63
Cookery Jingles 3
Cookies and Small Cakes. 78
Dedication 1
DESSERTS—
Puddings and Pies , 50
Rule for Baked or Boiled Custard 50
Fish, Oysters and Entrees. ., 14
Ice Cream, Ices, Sherbert. 84
Meats • 20
Menu 4
Preserves and Jellies 91
Salads 36
Sandwiches and Cheese . 46
Soups • 6
Vegetables 31
For Your Wants Consult the Following
Page
Awnings 9
Bakery 57, 86
Bank 10, 25, 70
Cateress 10, 42, 69
Clothing, Men's 86
Confectionery 57
Decorator, Interior 86
Doctor 58
Dressmaking 69
Dry Goods 10, 25, 26
Employment agency ,.' 42
Fixtures, Lighting 41
Floor Contractor 9
Flower Shop 69
Groceries and Cured Meats 9, 69, 85, 86
Hardware 42
Jeweler 9
Laundry 57
Lighting 10, 41, 86
Meat Market 41, 58
Music 26
Optometrists 86
Poultry and Eggs 85
Real Estate and Insurance 9, 10, 25, 26, 70
Relishes 42
Repair Shop, Shoes 70
Shoes 57, 86
Tailors, Sleaners. Dyers 10, 25
Undertakers 26, 41, 58, 70
.
. •
•- - • . •
.- .
- . •
. ;• . n - ' . ' ,
' < • ' - •'
' -
- - ' • • . - '
. . - - '
-. •
- .
"