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A rjz-o na 
Cook Book 









THE LIBRARY 

OF 

THE UNIVERSITY 
OF CALIFORNIA 

LOS ANGELES 



J 





Shredded ^VTieat Dishes 

A dainty, wholesome, appetizing meal can be prepared with 
Shredded Wheat Biscuit "in a jiffy." It is ready-cooked and ready 
to serve. You can do things with it that are not possible with any 
other "breakfast food." It is the only cereal food made in buscuit 
form. Combined with fresh or preserved fruit, or with creamed 
meats or creamed vegetables, or simply eaten as breakfast 'food 
with milk or cream, it .is delicious, nourishing and satisfying. 

Shreeded Wheat is made of the whole wheat, cleaned, cooked, 
drawn into fine porus sherds and twice baked. It is the cleanest, 
purest cereal food made in the world. Recipes for making many 
wholesome "Shredder Wheat Dishes" will be found in this book. 

SHREDDED WHEAT is made in two forms: BISCUIT, for 
breakfast or any meal; TRISCUIT the Shredded Wheat wafer, 
eaten as a toast for luncheon or any other meal with butter 
cheese or marmalades. Both the Biscuit and Triscuit should 
be heated in the oven to restore crispness before serving. .Our 
new Cook Book is sent free for the asking. 



l 



The Shredded \Vheat Company 

Nmgra Falls, N. Y. 



Copyright 1911 

by 
Williams Public Library Association 



THE 

ARIZONA 
COOK 
BOOK 




1911 

Press of the Morning Journal 
Albuquerque, N. M. 



WILLIAMS, ARIZONA. 



Williams is a thriving mountain city with a population of 
about 2,500, delightfully located in the heart of the great 
pine belt of Coconimo County, in Northern Arizona, at an alti- 
tude of 6,570 feet above sea-level. It is the terminal of the 
Grand Canyon Railway, and a commercial point on the A. T. & 
S. F. Railway. In addition to the revenue from these sources, 
there is situated in this city the largest saw-mill and box factory 
in the Southwest, which gives employment to many men. There 
are also stock ranges, copper mines and thriving ranches sur- 
rounding it. 

Williams is about sixty miles distant from, and is aptly named 
the Gateway to the Grand Canyon of Arizona, being the only 
point from which to visit this world's greatest natural wonder, 
by rail. Five miles south of the city is situated Bill Williams 
Mountain, named for that famous hunder and scout, whose 
name it bears, and whose remains lie entombed on its summit. 
The mountain is easily accessible, as the beautiful winding trail 
begins right at the edge of the city. Nearly one-fourth of Ari- 
zona is visible from the highest peak, which has an aitltude of 
ten thousand feet. 

Williams' summer climate is acknowledged to be the coolest 
and most delightful on the continent, the temperature averag- 
ing 75 degrees, the days being sunny and pleasant, and the 
nights always cool and conducive to sleep. 

Williams has one of the most modern school buildings in the 
Territory, and an efficient corps of teachers. Also a Roman 
Catholic, and a Methodist Church. 

Williams enjoys most of the modern conveniences, electric 
lights, water works, and a sewer system. The telephone ser- 
vice is also of the best. 

Williams has the latest of Fred Harvey's hotels, the Fra 
Marcos, recently constructed at an expenditure of $125,000.00, 
and its accommodations cannot be surpassed. 

Williams needs a public library. 



'We may live without poetry, music and art; 
We may live without conscience and live without heart; 
We may live without friends; we may live without books; 
But civilized man cannot live without cooks. 

He may live without books what is knowledge but grieving? 
He may live without hope, what is hope but deceiving? 
He may live without love, what is passion but pining? 
But where is the man that can live without dining?" 

Lucile. 



DIET. 



In a book of this character it wouldn't be amiss to say a few 
words on the effect of cooking on meats and vegetables. Will 
quote from the work of Frieclenwald and Ruhrah on Diet : 

"The effect of cooking on meat is to diminish its watery con- 
stituents, thus concentrating and rendering it more nutritious ; 
by this process also the extractives, as \vell as some of the fats, 
are partly removed. 

The chief loss in weight during boiling, sauteing, and pen 
broiling is due to water removed by the heat of the cooking. 
In the roasting of meats the chief loss is due to the removal of 
both water and fat. In pan broiling the losses which take 
place are very small as compared with the other methods of 
cooking. The longer time meat is cooked, and the higher tem- 
perature at which this is done, 'the greater the loss in water and 
fat, the larger pieces losing relatively less than the smaller ones. 

The important object in the cooking of vegetables is to rup- 
ture the cellulose envelop and so to soften the contained starch- 
granules. Under the influence of heat and moisture the starch 
swells and bursts its envelop, forming a paste ; this paste, in its 
turn, expands and ruptures the cellulose envelope; cooking, 
therefore, renders vegetable foods more easily digestible. 

In the cooking of meats a certain portion of the ingredients 
are lost. Unlike meats, however, vegetables become more 
watery in cooking. In this condition they are more easily acted 
upon by the gastric secretion; on the other hand, the addition 
of water in cooking so increases their buk that the motor func- 
tion of the stomach is apt to be overworked." 

DR. C. D. JEFFRIES. 



INTRODUCTORY. 



Many cooks find from experience that few recipes can be fol- 
lowed exactly and under all conditions and in all climates. 

In Northern Arizona the altitude, which 6700 feet, and the 
extreme dryness of the atmosphere affect certain articles in 
common use. For instance, salt loses its flavor when left stand- 
ing, and requires a larger quantity. This is due perhaps to the 
evaporative atmosphere. Less baking powder and shortening, 
but more flour is necessary. Cake and bread require longer 
baking and articles cooked by boiling take a much longer time 
because the boiling point is lower. Soft boiled eggs need four 
minutes, while in lower altitudes three minutes will suffice. 

This book, however, is not a high altitude cook book. We 
have endeavored to compile a book that could be utilized either 
in high or low altitudes, but of course, one must be governed to 
some extent by the locations from where the different recipes 
have been submitted. 

We have omitted flavoring of brandy or wine -in the few in- 
stances in which they were given. Otherwise the recipes stand 
just as they were received and we hope they will prove a pleasure 
and help to everyone. 

The proceeds from the sale of this book will be used in con- 
structing and maintaining a public library for our town. 

WILUAMS PUBLIC LIBRARY ASSOCIATION, 
Williams, Arizona. 



NECESSARY INFORMATION. 



"A pint is a pound the world around." 



3 teaspoons 1 tabsp. 


1 


4 tablespoons % cup 




1 cup % pint. 


1 


I round tablespoon 
butter 1 ounce. 


1 


1 solid cup butter, 
granulated sugar, 
milk, chopped 
meat ^ pound. 


1 


2 cups flour % pound. 




9 large eggs ... 1 pound 


1 


Table of Proportions. 

1 cup liquid, 3 cups for bread. 


* 



1 cup liquid, 2 cups flour for 
muffins. 

1 cup liquid, 1 cup flour for bat- 
ters. 

1 teaspoon soda to 1 pint sour 
milk. 

1 teaspoon soda to 1 cup mo- 
lasses. 

teaspoon salt to 1 quart cus- 
tard. 

1 teaspoon salt to 1 quart water, 
teaspoon salt is a pinch. 

% square inch pepper is a shake. 



HIGH AI/TITUDE RISING POWDER PROPORTIONS. 

To one quart flour use two level teaspoonfuls baking powder. 

To one cupful sour milk or cream use one-half teaspoonful 
soda. 

To one quart flour use one and one-half teaspoonfuls cream 
of tartar. 

For cake making many prefer using water instead of milk ; 
also lard rather than butter, claiming the cake will be lighter as 
well as finer grain. 



TO TEST YOUR OVEN. 

Try with a piece of paper : 

If light brown, fit for pastry. 

If dark yellow, fit for bread and heavier cakes. 

If light yellow, fit for sponge cake and lighter desserts. 



'Drink, pretty creature, drink." Wordsworth. 

BEVERAGES. 



CHOCOLATE. 

Mix two rounded tablespoons sugar, a pinch of salt, two 
squares of chocolate, one-fourth cup cold water; stir over fire 
until melted thick and smooth, add one cup boiling water. 
When ready to serve add three cupfuls scalded milk ; keep hot 
over hot water until served. Mrs. Geo. Barney, Williams, 
Ariz. 

. COFFEE. 

To a pint of boiling water add two tablespoons coffee ; let boil 
one minute, set on back of range to settle until ready to serve. 
Mrs. Geo. Barney, Williams, Arizona. 

COFFEE. 

One tablespoonful ground coffee for each cup and one 
tablespoonful for the coffee pot. Tie in a cheese cloth ; pour 
boiling water over it and let it boil up good for five minutes. 
Serve at once. When picnicing, put on fire in cold water and 
let it come to a good boil. Mrs. Wm. F. Dermont, Williams, 
Ariz. 

ICED COFFEE. 

Do not throw away the coffee left from breakfast. Strain it. 
put it into glass bottles or jars and set it on the ice to serve as 
iced coffee at luncheon or dinner. Serve with rich cream and 
granulated sugar. Contributed. 

"Coffee, which makes the politician wise 

And see through all things with Half-shut eyes." 

-Pope. 

A COCOA EGG-NOGG. 

A cocoa egg-nog is quickly made. Beat the white of one egg 
until stiff, and -add gradually, while beating constantly, one 
teaspoonful of sugar, one teaspoonful of breakfast cocoa und a 
few grains of salt. Add to one-half the mixture, while beating 
constantly, three-fourths of a cupful of cold mlik. Turn into a 
glass and pile the remaining mixture on top. Woman's Home 
Companion. 

FRUIT EGGNOG. 

One egg, three tablespoons blackberry, raspberry, strawberry 
or pineapple juice; one tablespoon cold water, one-third cup 



14 THE ARIZONA COOK BOOK 

finely crushed ice, one-half grain saccharine dissolved on one 
teaspoon water. Crush fresh fruit, and strain through a cheese- 
cloth. Beat egg slightly, add water, and fruit juice, a little at a 
time. Strain and pour this mixture over the crushed ice. 
Sweeten to taste. Contributed. 

UNFERMENTED GRAPE JUICE. 

Three quarts of grapes, one quart of water, boil strain. 
Three pounds of sugar to four quarts of juice; let come to a 
boil, bottle and seal. Mrs. Geo. A. Coles, Middletown, Conn. 

PINEAPPLE JARDINERE. 

Canned pineapple, sliced or gated and drain well ; set on ice 
and prepare one banana finely diced ; the pulp of one grape fruit 
and one-half pound white sugar and water syrup. Serve in 
glasses topping each with a cherry. If pineapple is sliced shred 
it before adding the other fruits. I. W. Bayles, \Yilliams, 
Ariz. 

LEMONADE. 

Lemonade to serve through the evening for seventy-five per- 
sons. Five dozen lemons, one doze.n oranges, one pound of 
sugar to each dozen fruit, one pint of hot water to each pound 
of sugar. After this is dissolved and cold, add the fruit juices, 
and cold water to taste. Makes about eight gallons. L. T. 
Stansell, Manistee, Mich. 

STRAWBERRY LEMONADE. 

Make lemonade according to the usual recipe and add to it 
crushed strawberries in proportion of a cup of crushed berries 
to each quart of the lemonade. The strawberries should be 
crushed into a smooth pulp and will be better if run through a 
coarse sieve. A Friend of the Cook Book. 

PINEAPPLE CUP (For Afternoon Reception). 

Put into a bowl the juice of three lemons and two oranges, 
a can of grated pineapple and one cup sugar. Let stand an hour 
then put through a fruit press ; add as much water is you desire 
and put into a large bowl with a block of ice. On top put sliced 
pineapple cut in small pieces. J. W. Baylis, Williams, Ariz. 

PUNCH. 

One quart grape juice, one quart plain water, one glass logan- 
berry jelly dissolved in hot water, one glass blackberry jelly 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 15 

dissolved in hot water ; juice from one bottle Long's preserved 
cherries. Place on ice until ready to serve. 

Prepare in separate pans : Juice from six lemons, six bananas 
cut in dice, cherries cut in halves, one-half cupful chopped al- 
monds, one-half cupful chopped walnuts, one cupful orange 
juice ,one cupful grated pineapple. Fifteen minutes before serv- 
ing put all together in punch bowl, adding sugar to taste and 
large piece of ice. Mrs. Dermont, Williams, Ariz. 

PUNCH (For Forty People). 

One dozen lemons, one dozen oragnes, one-half dozen ban- 
anas, one pint can pineapple, juice from a quart can of respber- 
ries, ten cups sugar, five quarts of water. Contributed. 

FRUIT PUNCH. 

One cup of sugar, juice of five lemons and three oranges, two 
cups of water, one cup of strong tea, one pint raspberry syrup, 
one quart of apollinaris water last. Mrs. Geo. A. Coles, Mid- 
dletown, Conn. 

RECIPE FOR ONE GALLON FRUIT PUNCH. 

Six oranges, sliced ; six bananas, sliced ; one can pineapple, 
one dozen lemons, juice; two pounds sugar, two quarts' grape 
juice, one bottle cherries, and any other fruit desired. John 
L,angowsky, Williams, Ariz. 

HALLOWE'EN PUNCH. 

Make three quarts simple syrup, five quarts sugar to one 
quart boiling water, let stand over night. Add juice of three 
dozen lemons, three dozen oranges, juice from quart can best 
pineapple, juice from one bottle Marchino cherries. Add cold 
water enough to weaken down to suit the taste. Cut pineapple 
in small pieces ; serve pineapple and cherries in each punch cup 
with tooth pick sticking in a cherry. This will serve thirty 
persons. Serve in large pumpkin. Mrs. Geo. Barney, Wil- 
liams, Ariz. 

PLAIN PUNCH. 

One quart lemon juice with one cup of sugar ; let it stand one 
hour. One quart orange juice with one cup sugar; let it stand 
one hour. One pint Welch's grape juice, two quarts water ; put 
all together, with cracked ice fifteen minutes before serving. 
Miss Margarette A. Dermont, \Yilliams, Ariz. 

PRESBYTERIAN PUNCH. 

Enough for 90 glasses. Four dozen lemons, two dozen 
oranges, two cans pineapple, using only the juice ; two cans 



16 THE ARIZONA COOK BOOK 

cherry juice, two boxes strawberries, one box cooked, 
sweetened and strained. About half as much sugar in the lem- 
ons as for lemonade, grape juice enough to give a good wine 
colour. Use the other box of berries whole, one or two in a 
glass. Mrs. B. M. Cutcheon, Manistee, Mich. 

TEA. 

Use water freshly boiled ; for mild infusions allow one-half 
teaspoon for each cup. Pour boiling water on the tea, cover 
closely; let stand for five minutes. Mrs. Geo. Barney, Wil- 
liams, Ariz. 

ICED TEA. 

One teaspoonful Monsoon, or any black tea, to each cup, with 
three extra for tea pot. Pour on boiling water ; leave on back of 
range five minutes. Strain into pitcher, allowing to cool slowly ; 
when cool, place on ice until ready to serve. Pour into goblets 
with pieces not cracked ice; serve quarters of lemon with 
each glass. Sweeten to taste. Mrs. Wm. F. Dermont, Wil- 
liams, Ariz. 

She "Are you fond of tea?" 

He "Yes; but I like the next letter better." 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 17 



BREAD 



"Now therefore I pray thee, harken thou also unto the voice of 
thine handmaid, and let me set a morsel of bread before thee; and eat, 
that thou mayest have strength, when thou goest on thy way." Bible. 

THE BREAD I BAKE. 

(By Kennett Harris.) 

You tell me that you hold me dear, 

You say that for my love you sigh; 
You're only happy when I'm near. 

Without me you would want to die. 
That's very nice, I won't deny, 

Your heart I do not want to break, 
But will you joke about my pie 

And will you scorn the bread I bake? 

I've heard of husbands who would sneer 

And scold when matters went awry. 
Who keep their wives in dread and fear, 

Who carp and grumble and decry. 
Of course, you know, I don't imply 

That such a course you're apt to take, 
But how about the chops I fry, 

And will you scorn the bread I bake? 

Perchance within one fleeting year 

You might not rate my charms so high, 
You might say that my roast was queer 

And call it tasteless, burnt and dry, 
For me all dangers you'd defy, 

You'd brave the gallows or the stake, 
But will you call my coffee lye, 

And will you scorn the bread I bake? 

L'ENVOI. 

There's this about the marriage tie: 

You'd suffer all for my sweet sake, 
But how about the hats I buy? 

And will you scorn the bread I bake? 

YEAST. 

Soak one cake yeast foam in a little warm water over night. 
In morning grate two large or three medium potatoes, add one- 
third cup sugar, heaping tablespoon salt and three pints boiling 
water. \Yhen cool, add yeast, cover well, let rise in a warm 
place ; after it rises, put in cool place. Mrs. C. Wisehart, Flag- 
staff, Ariz. 

YKAST. 

One tablespoon sugar, two-thirds teaspoon ginger, one tea- 
spooon salt, two cup? flour, one pint boiling water. Mix all 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 19 

together, boil till thick ; when cool, add yeast cake, dissolved in 
water. Mrs. Geo. A. Cole, Middletown, Conn. 

YEAST FOR BREAD. 

Into one quart of hot mashed potatoes stir one cup of flour, 
one of sugar and one-half cup salt ; when smooth add one quart 
potato water, strain through colander if lumpy; put aside to 
cool, when about lukewarm add one dissolved yeast cake. Let 
stand for two days before using. In the morning when going to 
bake use in the proportions of one cup of yeast to two of water 
and thicken with flour, let rise till light and mix stiff and finish 
same as any bread. This yeast will keep for two or three weeks 
if kept at a moderate temperature and from the light. Mrs. 
Atwood, Williams, Ariz. 

BREAD. 

To one cup yeast add one cup lake warm water and enough 
flour to make batter. Let rise. To six cups flour add two table- 
spoons salt, one-half cup sugar and two tablespoons lard, add 
yeast and enough warm water to make soft dough. Let rise 
and knead down. Let rise and make into three loaves. Let rise 
and bake in moderate oven one hour. Mrs. C. Wiseheart, Flag- 
staff, Ariz. 

BREAD. QUICK WAY. 

One pint milk, one pint water, one teaspoon salt, one table- 
spoon butter, one cake compressed yeast. Mix in flour to a soft 
paste and mix until it does not stick to moulding board ; be sure 
and not mix too stiff. Grease pan and let raise until twice the 
size, then put in pans and raise again. Bake in moderate oven. 
Mrs. Babcock, Manistee. Mich. 

Mike "Phwat's th' difference bechune a loaf of bread baked lasht 
wake and " 

Pat (Interrupting) "Och, begorra, that's sthale!" 
Mike "Do ye mane to say that's a sthale joke?" 
Pat "No; Oi mane the bread baked lasht wake is stahle!" 

BROWN BREAD. 

Two cups sour milk, one teaspoon soda, two cups sweet milk, 
one cup molasses, one teaspoon salt, three cups corn meal, two 
cups graham flour, steam three hours. This recipe should be 
divided for a small family. Mrs. C. H. Appleton, Williams, 
Ariz. 

"That," said the loaf, pointing to the oven, "is where I was bred." 



20 THE ARIZONA COOK BOOK 

BROWN BREAD. 

Three cups sour milk, two cups graham flour, two cups corn 
meal, one cup molasses, one cup raisins, two teaspoons soda; 
steam three hours or till done. Mrs. H. F. Adams, Williams, 
Ariz. 

BROWN BREAD. 

Two cups graham flour, one cup corn meal, one cup wheat 
flour, mix flour well together ; one cup New Orleans molasses, 
two cups sour milk, one and one-half cups cold coffee or water, 
one heaping teaspoon soda dissolved in sour milk, one teaspoon 
baking powder mixed well in flour, one teaspoon salt, one cup 
dry bread crumbs soaked in the sour milk ; put in well greased 
tin forms, cover closely, place in boiling water, and steam con- 
stantly four hours; place in oven few minutes to dry. Mrs. 
J. R. Treat, Flagstaff, Ariz. 

BROWN BREAD. 

One quart of Indian meal, one quart flour, one quart butter- 
milk, one-half cup molasses, one tablespoon of soda, bake one 
hour in medium oven. Mrs. Finney, Williams, Ariz. 

BROWN BREAD. 

Two eggs, three-quarters of cup of butter, one cup of sugar, 
mix together then add three-quarters of a cup of molasses, cup 
of sour milk, one teaspoonful of soda stirred into the milk, one 
tablespoonful of salt, mix with half wheat flour and half corn 
meal to a thick batter and steam three hours. Mrs. Montgom- 
ery, Williams, Ariz. 

BROWN BREAD. 

For three small loaves. Three cups graham flour, one cup 
black N. O. molasses, one cup sour milk, small teaspoon soda, 
one teaspoon baking powder, one tablespoon melted butter, 
pinch of salt ; steam three hours. Miss Retta Beasley, Flagstaff, 
Ariz. 

BOSTON BROWN BREAD. 

One cup wheat flour, two cups graham flour, one cup corn 
meal, one teaspoon salt, one-half cup molasses, one heaping tea- 
spoon soda dissolved in hot water and stirred into molasses. 
Mix with enough cold water to make a medium thin batter ; put 
in well greased moulds and steam two hours or more. Mrs. 
C. M. Glowner, Williams, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 21 

REAL BOSTON BROWN BREAD. 

One cup of graham flour, two cups Indian meal, cup and a 
half sweet milk, one cup sour milk, one cup molasses, one tea- 
spoon soda ; steam three hours without moving. Mrs. W. Pat- 
terson, Williams, Ariz. 

SOUR MILK BROWN BREAD. 

One pint corn meal, one pint graham flour, one teaspoonful 
soda, one teaspoonful salt, one cup molasses. Mix the meal with 
the flour. Mash the soda and salt before measuring; sift and 
mix thoroughly with the flour and add the sour milk and mo- 
lasses, and beat well. If not moist enough to pour, add a little 
warm water. Pour into well greased moulds or pails, filling 
only two-thirds full, cover with a tight cover also well greased. 
Steam three hours, set the pail in boiling water, keep the water 
boiling and as it boils away replenish with boiling water to keep 
it at same level. Remove the cover and place mould in oven fif- 
teen minutes to dry the crust. Mrs. Maud M. Jones, Williams, 
Ariz. 

STEAMED BROWN BREAD. 

One cup of white flour, one cup of graham flour, one cup of 
corn meal, one-half cup of molasses, one and one-third cups of 
sour milk, one teaspoon of soda, and salt. Steam four hours. 
Enough to steam in two one-pound coffee cans. Mrs. H. L/. 
Aphold, Avalon, Catalina Island. 

DUTCH BREAD. 

Take enough bread sponge for one loaf, add one cupful sugar, 
one egg well beaten; knead and set to rise. When risen last 
time, knead into a loaf, wet the top with sweet milk and sprinkle 
cinnamon over top of loaf. Miss Mary Spindler, Grand 
Rapids, Mich. 

GRAHAM BREAD, ONE LOAF. 

Three cups graham flour, one-half cup brown sugar, one and 
one-half cups sour milk, one teaspoon soda, one-half spoon of 
salt. Bake in moderate oven, try with broom straw. Mrs. Fin- 
ney, Williams, Ariz. 

GRAHAM BREAD. 

One-half teaspoonful salt, one-half yeast cake dissolved in 
lukewarm water, one quart water with the dissolved yeast cake, 
add equal amount of white and graha.m flour mixed moderately 
stiff. Set to raise. Add one cup molasses, one teaspoonful 



22 THE ARIZONA COOK BOOK 

anise seed, one small tablespoonfnl sugar. Knead moderately 
stiff with white flour. Put in pans to raise. Bake one hour 
slowly. Butter the top of the baked bread. Mrs. Chas. New- 
berg, Williams, Ariz. 

"Half a loaf is better than no bread." 
NUT BREAD. 

Two cupfuls brown sugar, two cupfuls sweet milk, four cup- 
fuls flour, one teacup (or more) English walnuts, four tea- 
spoonfuls baking powder, two eggs, a little salt. Beat eggs and 
add sugar slowly. While beating add flour, milk, baking 
powder, nuts and salt. Let stand one hour to allow flour to 
swell. Put in deep cake pans and bake in slow oven. Mrs. 
E. W. Carlson, Williams, Ariz. 

NUT BREAD. 

Four cups wheat flour, four teaspoons baking powder (heap- 
ing), one teaspoon salt, one-half cup sugar, one cup walnut 
meats (finely chopped). Mix to stiff sponge with sweet milk. 
Divide into two loaves, put in pans, raise one-half hour, bake 
fortyfive minutes. Mrs. Watson, Bay City, Mich. 

NUT BREAD. 

Beat one egg and add one cup sugar, then one and one-half 
cups sweet milk (or more). Sift together and add four heap- 
ing teaspoons baking powder and four teacups flour, one cup 
chopped walnuts. Let rise in pan fifteen minutes then bake in 
slow oven one hour. This quantity makes one loaf of bread. - 
Mrs. G. A. Pearson, Flagstaff, Ariz. 

RECIPE FOR NUT BREAD NO. 1. 

\Yhen baking bread, save one teacupful of yeast, one pint of 
lukewarm water, one egg, small portion of cinnamon to flavor, 
one cup of sugar, one teaspoon of salt, one tablespoon ful of but- 
ter, one cupful of chopped English walnuts, enough flour to 
make into loaves, let. rise, and bake in a slow oven one hour. 
Mrs. Gus Jakle, Flagstaff, Ariz. 

RECIPE FOR NUT BREAD NO. 2. 

Three even cups of flour, one cup of graham flour, one-half 
cup of sugar, one egg, one cup of chopped walnuts, four tea- 
spoofuls of baking powder, two cups of milk or a little more, 
enough milk to make dough, consistency of loaf cake. Bake 
one hour in a slow oven. Mrs. Gus Jakle, Flagstaff, Ariz. 



WILLIAMS PUBUC LIBRARY ASSOCIATION 23 

NUT BREAD. 

To one quart flour add two heaping teaspoons baking powder, 
a little salt, one tablespoon lard and enough milk to make stift 
dough ; a generous cupful of nuts and set to raise like ordinary 
bread for twenty minutes. Bake in a moderate oven and serve 
fresh. Very nice for sandwiches. Mrs. Thomas S. Haddock, 
Williams, Ariz. 

NUT LOAF BREAD. 

One cup milk, one cup nut meats, one cup sugar, one egg, 
pinch salt, four cups flour, four level teaspoons baking powder. 
Let raise twenty minutes and bake in loaves. Miss Kathryn 
Stark, Saginaw, Mich. 

QUICK NUT BREAD. 

Beat one egg, add one cup sugar and one cup sweet milk, sift 
together and add four heaping teaspoonfuls baking powder, 
four teacups flour, one teaspoonful salt, one teacup chopped 
walnuts. Let rise in pan fifteen minutes ; bake in slow oven. 
Mrs. E. P. Pooler, Flagstaff, Ariz. 

OAT MEAL, BREAD. 

Make sponge with one yeast cake, let stand over night; add 
three pints warm milk, salt, sugar, one teaspoon lard, dissolved 
in milk ; add four cups Quaker Oats, then stiffen with flour ; let 
rise the second time, make into loaves and bake one hour. 
Mrs. George Barney, Williams, Ariz. 

RYE BREAD. 

Into a quart of warm water stir as much wheat flour as will 
make a batter as for griddle cakes ; then add half a cup of home 
made yeast and let it rise over night. In the morning put about 
four quarts of rye flour in a mixing pan and into this pour the 
sponge set the night before ; also add a teaspoonful of salt and 
half a teaspoonful of soda dissolved in. a cupful of lukewarm 
water. Make into a smooth dough, adding a little warm water 
if necessary. Knead it well, cover and let stand in a warm 
place for about three hours, then knead again and make into 
four medium sized loaves. Bake for one hour in a quick oven. 
Mrs. George McDougall, Williams, Ariz. 

The tramp should never complain of hunger when he can always 
enjoy a little loaf. 



24 THE ARIZONA COOK BOOK 

SALT RISING BREAD. 

One pint of boiling water, salt, soda, and sugar about the size 
of a bean. Let stand until nearly cool, then put in flour enough 
to make a batter, and beat well. Set in kettle of warm water to 
rise. When the sponge gets light, mix like any other bread and 
put in pans and bake. Mrs. Martin Buggeln, Williams, Ariz. 

SAI/T RISING BREAD. 

Two teaspoonfuls of sweet milk put into one pint of warm 
water, add one teaspoonful of salt, and two pints of flour, beat 
smooth, place in a jar and cover. Set in warm water and place 
where it will keep warm, but not hot. When it foams and runs 
over pour into flour (four pints) and mix with a little warm 
water, a teaspoonful of lard and a pinch of salt. Knead, mold 
and let rise: Bake in a moderate oven. Mrs. K. W. Williams, 
Cynthiana, Ky. 

GRANDMOTHER'S SAI/T RISING BREAD. 

Put into a two-quart pitcher a pint of hot water and one-half 
teaspoon of salt, add three-fourths pint flour, mix well, set into 
a dish of warm water, keep this temperature until the batter has 
risen to twice its original bulk this will be in from five to eight 
hours the batter should be stirred once or twice ; then add a 
batter made of two and one-half quarts of flour and one quart of 
very warm water; if a little more flour is necessary to make a 
soft dough it may be added. Mix well and place where warm to 
raise; when light, form into loaves, keeping the dough as soft 
as can be handled. Contributed. 

"Cast your bread in the cupboard 

And in a few days 
It will come out in a pudding." 

SWEDISH RYE BREAD. 

One sieveful rye flour scalded with hot water enough to 
moisten, cover and let stand one hour; one pint potato water, 
with dissolved yeast cake, and a little white flour, set to rise 
for one hour. With this mix the scalded rye flour, adding one 
cupful sugar, one cupful molasses, one-half cupful caraway 
seed, little salt. Knead stiff with white flour, letting it rise 
twice before baking. Bake slowly one good hour. Moisten 
top with a little molasses and water. Mrs. Swan Friberg, Wil- 
liams, Ariz. 

WHOLE WHEAT BREAD. 

Two yeast cakes, two tablespoons salt, four tablespoons sugar, 
three quarts water, flour to mix soft. Dissolve yeast cakes in 



25 

one cup warm water, add salt and sugar and enough flour to 
make a good batter. Let raise over night. In morning put 
flour in bread pan and knead well. Place in warm place until 
light and knead. Repeat process three times. Mix in loaves 
and let raise until light. Bake in a moderate oven for one 
hour. Miss Theresa Francisco, Williams, Ariz. 

"Bread is the staff of life." 




L 'J~^&^GL*Lo~<-. 




/ 



26 TH ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 27 



BREAKFAST DISHES 



"Dinner may be pleasant; 

So may social tea; 
But yet methinks the breakfast, 
Is best of all the three." \non. 

For prevention of tooth decay, and their care, use a good, 
medium bristle, tooth brush on arising and before retiring, with 
a good tooth powder as liquids and pastes are not sure to be 
good. Brush the upper teeth down and the lower ones up to 
prevent recession of the gums, using Peroxide of Hydrogen 
two or three times a week. Dr. F. H, Waite, Winslow, Ariz. 

BAKED APPLES. 

Bellefleur apples, wash, cut in halves, remove core, place 
side by side in shallow baking dish. Cover with sugar, sprinkle 
with cinnamon ; add one cup boiling water, small piece of butter 
and a few raisins on each apple. Cover all with ground English 
walnuts. Bake in hot oven until well done. Miss Bertha 
Louise Robinson, Williams, Ariz. 

BAKED APPLES. 

Remove the cores from tart apples, fill with brown sugar, 
butter (small amount), English walnuts and allspice, and bake. 
This makes a delicious luncheon dish. Mrs. F. O. Poison, 
Wiiliams, Ariz. 

SOUR CREAM BISCUITS. 

To one pint of flour add one teaspoon salt, one level teaspoon 
soda, one rounding teaspoon baking powder, mix well, and 
then add one cup thick sour cream. Have dough as soft as can 
be handled, roll thin, cut, and bake in moderate oven. Mrs. 
Bertha S. Kennedy, Flagstaff, Ariz. 

SHREDDED WHEAT BISCUIT FOR BREAKFAST. 

Warm the biscuit in the oven to restore crispness don't 
burn pour hot milk over it, dripping the milk over it until the 
shreds are swollen ; then pour a little cream over the top of the 
biscuit. Or, serve with cold milk or cream, according to indi- 
vidual taste. Contributed. 

SHREDDED WHEAT BISCUIT WITH STRAWBERRIES. 

Prepare berries as for ordinary serving. Warm biscuit in 
oven before using. Cut or crush oblong cavity in top of biscuit 



WIUJAMS PUBUC IJBRARY ASSOCIATION 29 

to form basket. Fill the cavity with berries and serve with 
cream or milk. Sweeten to taste. Peaches, blackberries, rasp- 
berries, blueberries, pineapple, bananas, and other fruit, fresh 
or preserved, can be served with Shredded Wheat Biscuit in the 
same way. Contributed. 

TEA BISCUIT. 

Place in your mixing bowl two cups of wheat flour with one 
and one-half teaspoons of baking powder, well sifted; 
one-half teaspoon of salt, one tablespoon of soft butter, one 
tablespoon of soft lard mixed together with one small cup of 
sweet milk; not too stiff. Do not roll just smooth evenly with 
the hand, and use small cutter. Do not grease your tins. Bake 
about twenty minutes in a good oven. Mrs. Wm. F. Dermont, 
Williams, Ariz. 

TEA BISCUIT. 

One quart of flour with two teaspoonfuls baking powder 
and one-half teaspoonful salt ; rub in butter the size of an egg 
or more mix very soft with milk. Do not knead. Bake in a 
moderate oven. Mrs. Dermont, Williams, Ariz. 

PLAIN BUNS. 

Two cups warm milk and three eggs, one scant cup of butter, 
a little salt, one cup of sugar and one-half cake of yeast. Work 
very hard, with white flour, knead twice. Mrs. C. Lindstrom, 
Bellemont, Ariz. 

SPANISH BUNS. 

One cup sugar, three-fourths cup sour milk, one and one- 
half cups flour, two eggs, two tablespoons butter, one-half tea- 
spoon cinnamon, one-half teaspoon cloves, one-half teaspoon 
saleratus, five cents worth of walnuts, three-fourths cup raisins. 
Bake in slow oven. Mrs. Fred Terry, Milwaukee, Wis. 

FRIED APPLES FOR BREAKFAST. . 

An appetizing dish for breakfast is fried apples and bacon. 
Cut the apples into eighths and core, but do not pare. Put them 
into a frying pan with a little water, just enough to cover, and 
let them boil until nearly tender. In the meantime fry the bacon 
and remove it from the frying pan and lay around the edge of 
a platter. Pour out some of the bacon grease, leaving enough 
in the pan to fry the apples, which are turned into the bacon 
pan and fried to a delicate brown. When done pile them in the 
center of the platter, letting the bacon form a border. Con- 
tributed. 



30 THE ARIZONA COOK BOOK 

STUFFED APPLES. 

Pare and take out center and fill with chopped walnuts, sugar 
and butter, sprinkle with cinnamon, put in a pan with a little 
water and bake in a moderate oven and serve with whipped 
cream. Mrs. H. G. Schlee, Williams, Ariz. 

BEATEX BISCUIT. 

Mix one quart of flour with two tablespoons of lard and one 
teaspoonful of salt and one-half teaspoonful of baking powder 
sifted with flour. Knead into a stiff dough with equal parts of 
ice water and sweet milk, work with the hands on bread board 
and beat with a mallet until smooth and glossy or until it blisters. 
Roll, cut into shape, stick with a fork and bake in a moderate 
oven twenty-five minutes. Mrs. K. W. Williams, Cyanthiana, 
Ky. 

BUTTERMILK BISCUIT. 

One quart flour, one tablespoon lard, one-half teaspoon salt, 
teaspoon soda, and enough buttermilk to make a dough which 
may be rolled thin and cut into biscuit. Bake in a hot oven. 
Mrs. Roy Perkins, Williams, Ariz. 

DROP BISCUIT. 

Two cups of flour sifted twice, one cup of milk, one-fourth 
cup of butter or lard, one teaspoon of baking powder, one-half 
teaspoon of salt. Mix lightly and drop from tablespoon on pan 
lightly greased with butter. Bake in a quick oven. Mrs. Ross 
Barnard, Williams, Ariz. 

GRAHAM BISCUIT. 

Sift together, one pint graham flour, one-half pint white 
wheat flour, one teaspoonful salt, one teaspoonful sugar, two 
teaspoonfuls baking powder ; mix thoroughly, adding two table- 
spoonfuls lard and one pint sweet milk. If this mixture is too 
stiff, use water to make into a soft dough. Turn out upon a 
floured board, pat down, instead of roll handling as little as 
possible. Cut into biscuit and bake in a steady oven. Mrs. H. 
Ritter, Williams, Ariz. 

CORX CAKES. 

One tablespoon butter, four tablespoons sugar, one egg, sepa- 
rated ; one cup milk, one cup corn meal, one cup flour, one-half 
teaspoon salt, two teaspoons baking powder. Mrs. T. M. Rior- 
dan, Flagstaff, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 31 

"Still let us for this golden corn, 
Send up our thanks to God." 

Whittier. 

CORN CAKE (That melts in your mouth). 

Mix one cupful of sifted flour, one-half cup corn meal, two 
level teaspoons of baking powder, one teaspoon salt, one table- 
spoon sugar, one cup milk, one well beaten egg, two tablespoons 
melted butter. Bake in quick oven twenty minutes. Mrs. Geo. 
Barney, Williams, Ariz. 

CORN BREAD. 

Two cups corn meal, one cup flour, two teaspoons baking 
powder, two cups milk, salt, two eggs. Mrs. C. Lamb, Wil- 
liams, Ariz. 

CORN BREAD. 

One-half cup sugar, one tablespoon butter, two eggs, one cup 
sweet milk, one cup corn meal, one cup wheat flour, one teaspoon 
soda, two teaspoons cream of tartar. Sift soda and cream of 
tartar with flour and meal, bake in moderate oven not over fif- 
teen or twenty minutes. Miss Eva Wheeler, Manistee, Mich. 

CORN BREAD. 

One quart sweet milk, two teaspoons baking powder, one 
teaspoon sugar, one-half teaspoon salt, one tablespoon flour, 
and corn meal to make a stiff batter. Mrs. Frank Miller, Wil- 
liams, Ariz. 

CORN BREAD. 

One quart sour milk, three eggs, one teaspoon soda, one-half 
teaspoon salt, one teaspoon sugar, one tablespoonful flour, and 
corn meal to make a stiff batter. Mrs. Frank Miller, Wil- 
liams, Ariz. 

DUTCH COFFEE CAKE. 

One quart light bread sponge, two-thirds cup sugar, two 
eggs, two large tablespoonfuls butter, one-half teaspoonful 
cinnamon ; add flour until as stiff as can be stirred with spoon, 
let raise and knead down again. Put in bake tins and pour 
melted butter over top. Sprinkle with sugar and cinnamon. 
Mrs. Gaddis, Williams, Ariz. 

GERMAN COFFEE CAKE. 

One teacup bread dough, small cup brown sugar, pint of 
milk, or milk and water, two eggs, one-half cup shortening, 
tablespoon salt ; let raise. Then add one cup currants or rais- 
ins, tablespoon cinnamon; stir stiff; put in pans, sprinkle sugar 
and cinnamon over top, let raise again and bake. Mrs. H. M. 
Stark, Williams, Ariz. 



32 THE ARIZONA COOK BOOK 

JOHNNY CAKE. 

Two eggs, one scant cup sugar, two tablespoons molasses, 
two tablespoons melted butter, one cup sour milk into which 
has been dissolved one even teaspoon soda (if milk is extra sour 
use one rounding teaspoon soda), one-half cup flour; add corn 
meal until dough is right consistency to bake. Mrs. E. E. 
Tefft, Anacortes, Wash. 

GRIDDLE CAKES (without either milk or eggs). 

Beat one level tablespoon flour smooth with a little water; 
add one-half cup boiling water, one teaspoonful sugar and one 
level tablespoon cottolene or butter; one cup cold water, one 
and a half cups flour, scant, in which sift one-half teaspoon 
salt and two teaspoons baking powder (or one of cream tartar 
and one-half of soda). Just as good as sour milk hot cakes. 
Mrs. Atwood, Williams, Ariz. 

BREAD GRIDDLE CAKES. 

One pint scalded milk, small piece of butter, one pint bread 
crumbs (not dried) soaked over night; rub through a strainer, 
add two eggs, beaten separately ; one cup flour, one-half spoon 
salt, two spoonfuls of baking powder; thin with cold milk, if 
needed. Bake slowly. Mrs. Cora Scoville, Mainestee, Mich. 

GINGER BREAD. 

One-half cup sugar, one cup molasses, one-half cup butter, 
one teaspoon ginger, cinnamon and cloves ; two teaspoons soda 
dissolved in one cup boiling water, two and one-half cups 
flour, two eggs last thing before baking. Mrs. C. Lamb, Wil- 
liams, Ariz. 

HOT CAKES (for two). 

One pint sifted flour^ two tablespoonsful corn meal ; mix 
one-fourth teaspoon salt, two-thirds teaspoon baking powder, 
-one-half teaspoon sugar; mix dry, then add sweet milk, stir- 
ring iri one egg. Beat all to a rather thin batter. Cook on hot 
griddle, serve hot with maple syrup. A. M. Graham, Williams, 
Ariz. 

CORN MEAL FRITTERS. 

Two cups sour milk, one teaspoon salt, two eggs, one table- 
spoon brown sugar, two tablespoons flour, and corn meal to 
make a moderately stiff batter. Dissolve a scant teaspoon of 
soda in a little warm water and stir into the batter. Fry and 
serve with maple syrup. Contributed. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 33 

ENGLISH GEMS. 

Cream one cup butter with two cups brown sugar ; add four 
beaten eggs, one teaspoon soda dissolved in one large cup of 
strong coffee, one cup molasses, four cups sifted flour, one- 
half teaspoon each of nutmeg, allspice, cloves and mace, two 
teaspoonfuls cream of tartar sifted with one-half cup flour, 
one cup raisins, one-half cup each currants and chopped citron. 
Mix well and fill buttered gem pans one-half full and bake. 
Serve hot with butter. Mrs. M. S. Carpenter, Hackensack, 
N. J. 

GRAHAM GEMS. 

Mix with thin cream or milk to stiff batter, one pint graham 
flour, two teaspoons baking powder, one and one-half tea- 
spoons salt, one-half teacup brown sugar (white will do), one 
egg. If cream is not obtainable, use milk and piece of butter 
size of egg. Bake in greased tins. Mrs. McDonald Robin- 
son, Williams, Ariz. 

GRAHAM GEMS. 

One and one-half cups buttermilk, one-half cup sugar, two 
tablespons butter or lard, one and one-half teaspoons soda 
(level), one teaspoon baking powder (heaping) ; thicken with 
clear graham flour. Mrs. Watson, Bay City, Mich. 

"JOLLY BOYS." 

One and one-half pints rye meal, one-half pint flour,. one- 
half cup corn meal, one egg, well beaten ; little cinnamon, little 
salt, two teaspoons baking powder, two tablespoons each of 
molasses arid sugar, and cold water enough to make a thick 
batter. Fry in deep lard or cottolene, a tablespoon at a time, 
until browned well ; and drain on paper. Contributed. 

SALLY LUXN (with Yeast). 

Pour two cups of scalded milk over two tablespoons of but- 
ter and sugar, each ; one teaspoon of salt, when lukewarm put 
in one yeast cake dissolved in one-fourth cup of warm water. 
Beat three or four eggs, add to the batter made by stirring in 
flour until stiff batter is made. Let rise, put in shallow pans 
and let rise again, then bake and serve hot. Cut as you would 
cut a pie. Mrs. K. W. Williams, Cynthiana, Ky. 

SALLY LUX. 

One pint flour, one cup sweet milk (or sour milk and soda,) 
and baking powder, one-fourth tablespoon melted butter, two 
teaspoons baking powder, two tablespoons sugar, pinch salt, two 



34 THE ARIZONA COOK BOOK 

eggs, well beaten. Bake in greased gem pans. Mrs. Mc- 
Donald Robinson, Williams, Ariz. 

SALLY LUNN (with Yeast and Eggs). 

One quart of flour, one pint of sweet milk, two tablespoons 
of sugar, one tablespoon of butter, one teaspoon of salt, two 
teaspoons of cream of tartar, one and one-half of soda. Mix 
soda and cream of tartar with milk. Put this stiff batter into 
piepans and bake in a quick oven. Pile them one a plate with 
melted butter between and cut through as you would serve a 
pie; serve hot. Mrs. K. \V. Williams, Cynthiana, Ky. 

MUFFINS. 

One egg, two tablespoonfuls melted butter, one cupful sweet 
milk, one and one-half cupfuls flour with one and one-half tea- 
spoonfuls baking powder. Bake twenty minutes or more in gem 
tins. Mrs. Dermont, Williams, Ariz. 

GRAHAM MUFFINS. 

Two cupfuls>of graham flour, one cupful wheat flour, three 
tablespoons of sugar, two teaspoons of baking powder, a pinch 
of salt, one egg, beaten well ; one cup milk. Lastly, add about 
one-half cup milk. Miss Elva Burns, Cliffs, Ariz. 

MUFFINS. 

Two cups sifted flour, four level teaspoons baking powder 
and one level teaspoon salt, two tablespoons sugar, one table- 
spoon cottolene, one egg and one cup milk. Bake in muffin 
pans. Mrs. F. W. Smith, Williams, Ariz. 

BREAKFAST MUFFINS. 

One-third cup butter, one-fourth cup sugar, one-fourth tea- 
spoon salt, one egg, three-fourths cup milk, three cups flour, 
four teaspoons baking powder. Cream the butter and sugar, 
add the beaten egg, the milk, and stir in the flour which has 
been sifted with the baking powder. Bake in buttered gem 
pans about twenty or twenty-five minutes. A Friend, Williams, 
Ariz. 

HAM MUFFINS. 

Sift together two cups of flour, one teaspoonful of salt, two 
teaspoonfuls of baking powder and one teaspoonful of sugar; 
add one cup of finely minced ham (one- fourth fat) and mix to 
a batter with one well beaten egg and one cup of milk. Put in 
heated and greased muffin tins and bake twenty minutes in a 
hot oven. Mrs. C. 'A. Collett (nee Mrs. Simpson). Cali- 
fornia. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 35 

MUFFINS. 

Two eggs, three tablespoons melted butter, two tablespoons 
corn meal, two tablespoons sugar, two teaspoons baking 
powder, one cup milk, one and one-half cups flour, pinch salt. 
Beat eggs and add last thing. Miss Mary E. Walker, Flagstaff, 
Ariz. 

ONE EGG MUFFINS. 

Two cups flour, two and one-half teaspoons baking powder, 
one-half teaspoon salt, one cup milk, one and one-half tea- 
spoons melted butter, one egg, one and one-half teaspoons 
sugar. Mix and sift dry ingredients, add milk slowly, then 
egg well beaten, and melted butter; bake in buttered gem pans 
about twenty-five minutes. If iron pans are used, heat thor- 
oughly before putting in the mixture. This amount makes 
fifteen muffins. Miss Katherine Wells, Glendale, Calif. 

RICE MUFFINS. 

Make a batter of one quart milk, three eggs, well beaten; 
one teaspoonful salt, one teaspoonful sugar, two cupfuls of 
flour with two scant teaspoonful baking powder. .Sift, mix 
thoroughly, then beat in a cupful of cold cooked rice. Beat 
very hard for five minutes and bake in a quick oven. Serve 
hot. Mrs. H. Ritter, Williams, Ariz. 

RICE MUFFINS. 

Two cups flour, three- fourths cup cooked rice (hot), two 
teaspoons baking powder, two tablespoons sugar, one cup 
milk, one egg, two tablespoons melted butter, one-half tea- 
spoon salt. Method Sift and mix flour, salt and baking pow- 
der. Beat in one-half the milk, the well beaten egg, the re- 
mainder of the milk with the rice and beat thoroughly and 
quickly ; then add the butter. Bake in hot buttered gem pans 
in a hot oven. Mrs. A. W. Richardson, Los Angeles, Calif. 

RICE MUFFINS. 

Sift two cups of flour, two teaspoonfuls of baking powder, 
half a teaspoon of salt, a scant one- fourth cup of sugar; beat 
one egg, add one cup of milk, half a cup of hot, boiled rice, 
mixed with three. tablespoons of melted butter; stir well and 
bake in muffin tins. Mrs. Geo. Barney, Williams, Ariz. 

PUFFS OR POP OVERS. 

Two cups milk, two cups flour, two eggs, beaten separately ; 
one teaspoon salt. Mix salt with flour, mix the beaten yolks 



36 THE ARIZONA COOK BOOK 

with the milk, adding slowly to make smooth batter. Lastly 
fold in the beaten whites, put batter at once in the hot greased 
gem tins, filling half full. Bake in a hot oven not over thirty 
minutes. Serve at once. Contributed, Saginaw, Mich. 

POP OVERS. 

Four eggs, two cupfuls flour and a pinch of salt, two and 
one-fourth cupfuls sweet milk. Beat eggs with Dover beater 
for ten minutes; add flour slowly and beat hard again, then 
last add milk, a little at a time. After the ingredients are all 
together, beat hard for fully five minutes. Use Dover beater 
entirely. Pour into oiled, warm tins, and bake in pretty hot 
oven for ten minutes, and have oven not quite so hot for next 
fifteen or twenty minutes. This makes twelve. Miss Char- 
lotte Wickstram, Hartford, Conn. 

POP OVERS. 

One cup flour, seventh-eighths cup milk, one-fourth teaspoon 
salt, one teaspoon melted butter, two eggs. Mix salt in flour, 
add milk slowly, then eggs and butter ; beat two to five minutes ; 
bake thirty minutes in heavy gem pans in hot oven. Mrs. E. M. 
Victor, New York, N. Y. 

POP OVERS OR MUFFINS. 

Three eggs, beaten until creamy ; one cup fresh milk, one-half 
spoonful salt, one-half spoonful baking powder, one cup flour. 
Butter deep tins and fill half full and bake. Mr.s. Wm. Wente, 
Manistee, Mich. 

POTATO PANCAKES. 

Grate six potatoes; two eggs, salt, flour to make a batter. 
Fry like other cakes. Mrs. Henriette Buggeln, Williams, Ariz. 

ROLLS. 

One quart bread flour, two good tablespoons cottolene, two 
tablespoons sugar, salt, one-half compressed yeast cake, one 
pint new milk, previously scalded and cooled. Rub cottolene 
into flour, sugar and salt, add yeast cake and beat thoroughly. 
Should be about as stiff as batter can be beaten ; raise in a closely 
covered vessel. \Yhen light, beat down thoroughly, let rise. 
Continue this process three or more times then toss lightly 
on a well floured board (but do not knead). The batter will 
shape itself into a dough which can be easily rolled. Roll about 
one-half inch thick, cut, butter one half, lap, let raise until light 
enouo-h to bake. Oven a Tittle hotter than for bread. Mrs. 

o 

T. A. Barney, New Haven, Conn. 



WILUAMS PUBIJC LIBRARY ASSOCIATION 37 

ROLLS. 

To make about sixty. One pint water, one cup yeast, one 
tablespoon salt, one tablespoon sugar, one-half cup melted but- 
ter, one-half cup melted lard, good quart flour. Start in the 
morning, kneading down when light. At 4 o'clock p. m., make 
in rolls. 

Yeast. Four tablespoons flour, two potatoes mashed, scald 
with potato water (about one quart), and when cool add yeast 
cake. Mrs. Baker, Manistee, Mich. 

ROLLS. 

Sift three teaspoonfuls of baking powder with a quart of 
flour, adding two teaspoons of sugar and one of salt. Rub 
into this a tablespoonful of butter and stir in last of all, one 
well beaten egg. Mix to a dough with two cupfuls of cold 
sweet milk, roll out to half-inch thickness and cut in rounds 
about the size of a tea saucer. Spread softened butter over the 
tops, then fold one half over the other. Put them in a baking 
pan so they do not touch each other and bake until brown in a 
hot oven. Mrs. George McDougall, Williams, Ariz. 

CINNAMON ROLLS. 

One-half yeast cake, one cup water, make sponge as for 
bread, let rise over night. In morning take one pint milk 
and warm one-half cup shortening (one-half butter and .one- 
half lard), one-half cup sugar, three eggs, beaten light. Mix 
all together with sponge. Add flour a little at a time, beat well 
until stiff enough to handle with spoon, let rise. When 
light, spread on bread board (little at a time) ; spread on but- 
ter, sugar, cinnamon and currants, roll and cut in one-inch 
strips, let rise in pans. Bake ten or fifteen minutes. When 
taken from oven spread butter, sugar, cinnamon over top. 
Mrs. John Juhl, Williams, Ariz. 

CINNAMON ROLLS. 

One pint milk, three-fourths cup butter, one cup sugar, one 
yeast cake. Stir in flour, not too stiff ; when light, work in two 
eggs ; let it raise again, roll out to an inch in thickness ; spread 
thick with butter, sprinkle plentifully with sugar, then English 
currants and cinnamon, then roll as for jelly cake. Cut off 
slice about two inches thick and let raise and bake. Mrs. 
Wente, Manistee, Mich. 

DINNER ROLLS. 

Put sauce pan on the fire with one quart rich, sweet cream ; 
one tablespoonful butter, one tablespoonful sugar, one salt- 



38 THE ARIZONA COOK BOOK 

spoonful salt. Let it come to a good scald. Remove and when 
lukewarm, add one whole yeast cake dissolved in half cup of 
the warm milk. Stir in two quarts of sifted wheat flour, a 
little at a time ; after flour is all stirred in. beat hard for fifteen 
minutes. Cover tight and keep warm. Set for four hours or 
more, then add another tablespoonful butter, one whole egg, 
then beat hard again for fifteen minutes. Set to rise for two 
hours. Grease roll tins, put light dough on the baking 
board with tiny bit of flour sprinkled over it. Roll out one- 
fourth inch thick, brush with melted butter, cut with roll cutter, 
fold double and brush top again with melted butter. Set to rise 
slowly in a warm place for two hours or more. Bake in a 
moderately hot oven for about twelve minutes ; serve hot. 
Miss Charlotte Wickstrom, Hartford, Conn. 

EGG ROLLS. 

One pint flour, one round tablespoon butter, one level tea- 
spoon salt, one heaping teaspoon baking powder, one level 
tablespoon sugar, one egg, one-half cup milk. Miss Lela Mor- 
rison, Los Angeles, Calif. 

FRENCH ROLLS. 

One pint of milk, scalded; put into it while hot one-half cup 
of sugar and one tablespoon of 'butter; when the milk is cool 
add a little salt and one-half cup of yeast or one-half yeast cake. 
Make a sponge, and when light, mix as for bread. Let it rise 
until light, punch it down with the hand and let it rise again. 
Repeat two or three times. Turn the dough on the moulding 
board and pound with rolling pin until thin enough to cut; 
spread melted butter over top, cut and fold over. Let it rise on 
tins, bake and brush with melted butter. Mrs. G. J. Shoff, 
Maine, Ariz. 

SOUTHERN ROLLS. 

Into about one pound of light bread dough, work thoroughly 
a piece of butter size of a large egg ; let rise, then shape, roll in 
melted butter and sift corn meal over; then let rise and bake in 
hot oven. Mrs. G. \Y. Glowner, Williams, Ariz. 

SQUASH ROLLS. 

One heaping tablespoon mashed squash, one egg, two table- 
spoons sugar, pinch salt, two cups flour, two teaspoons baking 
powder ; milk to make medium thick batter. Bake in muffin 
tins. : Mrs. T. A. Barney, Xew Haven, Conn. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 39 

SOUR MILK RTJSK. 

One-half cup butter, one cup sour milk, one and one-half 
cups sugar, two eggs, one-half teaspoon soda, three cups sifted 
flour, one pound raisins, one teaspoon cinnamon, one teaspoon 
cloves, a little nutmeg. Cream butter and sugar, beat eggs 
separately and add to butter and sugar. Add the soda to milk 
and alternate with the flour. Chop raisins and add. Then add 
the spices. Bake in a shallow pan in moderate oven. Serve as 
a coffee cake. This is delicious. Mrs. E. M. Smith, Thomas- 
ville, Ga. 

SWEDISH SUGAR RUSKS. 

One-half yeast cake dissolved in lukewarm water; one quart 
sweet milk, one-half teaspoonful salt, white flour enough to 
make it stiff; set to raise ; one coffeecupful sugar, one coffeecup- 
ful sweet cream, one-half coffeecupful butter, two yolks eggs, 
little Anise-seed. Knead with flour enough to put to rise in 
pans. Next day when cold, cut the loaf in two lengthwise, also 
cut in slices. Put in slow oven and bake brown. Mrs. Chas. 
Newberg, Williams, Ariz. 

SCOTCH SCONES. 

Sift one and one-half pints of flour, add a pinch of salt, one 
teaspoon soda mixed with one pint of sour milk. Mix to a soft 
dough. Lay on a well floured baking board and roll one inch 
thick. Cut with a round biscuit cutter and bake on a hot greased 
griddle until brown on both sides. Serve hot with butter. 
Miss Ann Smith, Syracuse, N.Y. 

EGG TOAST. 

Make nice toast; dip for half a minute into hot milk, well 
salted. Make cream dressing, to which add carefully the whites 
of three hard boiled eggs sliced very fine. Place this dressing 
on top of toast and sprinkle over each slice a portion of the 
grated yolks of the eggs. Serve very hot. Mrs. A. O. Wheeler, 
Manistee, Mich. 

VIENNA TOAST. 

For each small slice of bread allow one fresh egg ; beat eo-a-s 
until light and roll bread in same ; have ready on stove a frying 
pan in which put a large piece of butter ; when butter is brown, 
add bread and fry brown on both sides. To be served hot. 
Mrs. G. W. Glowner, Williams, Ariz. 



40 THE ARIZONA COOK BOOK 

WAFFLES. 

Two cups flour, one teaspoonful baking powder, one and one- 
fourth cups milk, one tablespoon butter, one-half teaspoon salt, 
three eggs beaten separately. Mix flour, baking powder and 
salt together, mix yolks (beaten) with milk, melted butter, 
flour and lastly beaten whites. Have the waffle iron clean and 
thoroughly heated on both sides, and well greased, closing the 
iron so that the grease will cover every part. Fill each section 
two-thirds full,, cook a minute or two on each side. Serve hot. 
Contributed, Saginaw, Mich. 

WAFFLES. 

Three cups flour, one teaspoon cream tartar ,one teaspoon 
salt, four eggs, well beaten; two and one-half cups milk, two 
tablespoons melted butter, one-half teaspoon soda in little hot 
water. Beat thoroughly. Enough for four or five. Mrs. C. F. 
Philbrook, Bisbee, Ariz. 

WAFFLES. 

Three pints of flour, three eggs, well beaten (separately) ; 
one level teaspoon of cream of tartar, one level teaspoonful of 
soda ; mix with sweet milk, or leave out cream of tartar, and use 
sour milk. Pour into waffle irons and bake. Mrs.'K. W. Wil- 
liams, Cynthiana, Ky. 

WAFFLES. 

One coffee cup warm milk, one tablespoon melted butter, 
beaten yolks of two eggs, pinch salt, flour to make soft batter, 
beaten whites of two eggs, two even teaspoons baking powder. 
Beat thoroughly for two or three minutes. Cook on hot waffle 
iron. Contributed. 

WAFFLES. 

Sift one and one-half cups flour into a bowl, add one-half cup 
cornstarch, two teaspoonfuls baking powder and one-half tea- 
spoonful salt. Beat up two eggs, add one and one-half cups 
milk to them, then add gradually to the flour, mix in one heap- 
ing tablespoonful melted butter. Fry on a hot, well greased 
waffle iron. Serve hot with syrup. Oswego, N. Y. 

CRISP WAFFLES. 

One quart of milk, heated, with one-fourth pound of butter, 
let cool ; add beaten yolks of four eggs ; one heaping pint of 
flour, three heaping teaspoons of baking powder, a little salt. 
Beat whites of eggs until stiff and add to latter just before 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 41 

using. Pour into hot waffle iron and cook two or three minutes 
on each side. (Large recipe.) Mrs. E. A. Coleman, Wichita, 
Kans. 

PUFFS. 

One cup of flour, one cup of sweet milk; two eggs, a little 
salt, and a little melted butter. Beat thoroughly and bake in 
muffin tins, in a slow oven for about tewenty minutes. Mrs. 
Langton, Monroe, Mich. 



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ARIZONA COOK BOOK 



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WILLIAMS PUBLIC LIBRARY ASSOCIATION 

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CAKES 



"Only Tyndall can explain 
The links between the cake and brain; 
Get your husband what he likes 
And save a hundred household strikes! 
Give him all he wants to eat, 
Make his disposition sweet." 

TO BAKE CAKE. 

How hot should the oven be for cake, and how can one tell 
when a cake is ready to be taken out ? asks Mrs. E. D. There 
is probably no other place in cooking where so much depends on 
the baking as in making cake. The fire must be sufficient to last 
through the entire baking, and yet it should not be as hot as for 
baking bread. If the oven seems too hot, leave the door open 
for a few minutes before putting in the cake. Then carefully 
watch it, and if necessary, put the asbestos baking sheets below 
and above to protect it from too great heat. Thin cakes require 
a hotter oven than those baked in loaves, and if the oven be not 
hot enough at first, or be cooled constantly during the baking, 
the cake is apt to be heavy. 

Thin cakes should bake from fifteen to twenty minutes; 
thicker ones from thirty to forty, and whichever kind you are 
baking, divide the required time into quarters. During the first 
quarter the cake should continue to rise, during the second it 
should begin to brown a little, during the third it should brown 
evently, and in the last, shrink from the pan. If the cake browns 
before rising the oven is too hot. If the cake rises in the center 
and cracks open it is too stiff with flour. In telling whether it is 
done or not, press it with your finger lightly. If it comes back it 
is apt to be done ; if the depression stays in, the cake is not en- 
tirely done ; or take it from the oven and listen to it : a pro- 
nounced ticking or wet sound means that the cake is not yet 
baked. Good Housekeeping. 

ALTITUDE CAKE. 

One cup granulated sugar, one-half cup butter, one cup milk, 
two cups flour, two teaspoons baking powder, one, two or three 
eggs, saving whites of one or two for frosting. One whole egg 
will make a good cake. Two yolks and white of one a better 
cake. Yolks of three and whites of one or two the best cake. 
Cream butter and sugar, add egg yolks and cream more, add 
baking powder to flour and alternately mix milk and flour with 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 45 

creamed mixture. Beat thoroughly, adding last, the well beaten 
whites. As a layer cake, any sort of filling may be used. An 
excellent marble cake may be made by coloring half the batter 
with melted chocolate and dropping alternate spoonfuls of white 
and brown batter in loaf pan. Cover top with chocolate icing 
and nut meats or cocoanut sprinkled on. Spices and raisins may 
be added and an excellent cake is made by adding one cup Eng- 
lish currants. Mrs. C. F. Philbrook, Bisbee, Ariz. 

HIGH ALTITUDE CAKE. 

One and one-half cups flour, one cup sugar, two level tea- 
spoons baking powder, one-fourth teaspoonful salt. Put all 
together in sifter and sift, then add two tablespoonfuls melted 
butter ; break in cup two eggs and fill up with water, add to the 
rest and beat well. Bake either in layers or loaf. 

Note. When melted butter is used, the butter should be 
melted before measuring.- Mrs. Finney, Williams, Ariz. 

ANGEL CAKE. 

Beat stiff the cold whites of twelve eggs with a pinch of salt, 
fold in not beat one and one-half tumblers granulated sugar 
gradually, one teaspoon vanilla slowly, then one tumbler flour 
which has been sifted five times with one scant teaspoon cream 
tartar. Put in- a tube pan not greased, and bake about forty 
minutes, in a moderate oven without opening the door. When 
taken from the oven, turn upside down to cool. After it drops 
from pan, frost with any plain icing. Have house and kitchen 
very quiet when baking, avoiding any draft, or the cake will 
fall. Contributed, Williams, Ariz. 

ANGEL CAKE. 

Whites of nine eggs, one and one-fourth cupfuls granulated 
sugar, one cupful flour, one-half teaspoon cream of tartar, add 
pinch of salt to the eggs before whipping; flavor to taste. Sift, 
measure and set aside the sugar and flour. Whip the eggs to a 
foam, add the cream of tartar and whip until very stiff ; add the 
sugar to this and fold in, always using a spoon; then flavor and 
fold in, then flour and fold it lightly through. Put in a moder- 
ate oven at once. It will bake in about twenty-five or thirty 
minutes; it should not take longer, as baking too long 
dries it out and makes the cake tough and dry. Always put in 
a moderate oven too hot for butter cakes, and not hot enough 
for biscuits. If the cake is properly mixed it will rise above the 
pan. When it is baked enough it begins to shrink, and should 



46 THE ARIZONA COOK BOOK 

shrink back to the level of the pan. Watch carefully at this 
stage, and when it begins to shrink, take out of the oven and in- 
vert the tin immediately, resting on the center tube; let hang 
until perfectly cold, then cut the cake loose from around the 
sides and the center tube. Knock back the slide, insert your 
knife and cut loose from the bottom; turn out. Ice with plain 
white frosting. Mrs. M. S. Carpenter, Trout Creek, Mich. 

ANGEL CAKE. 

Whites of nine large eggs, or ten small ones, one and one- 
fourth cups granulated sugar,, one cup flour, scant one-half 
teaspoon cream of tartar, a pinch of salt added to the eggs 
before whipping. Flavor to taste. Sift four times, measure 
and set aside sugar and flour, whip eggs to foam, add cream 
tartar, and whip until very stiff, add sugar and beat in (always 
using a spoon to mix cakes with), then add flour and fold it 
lightly through. Put in moderate oven, will bake in twenty to 
forty minutes. I always have best of results with this recipe, 
but" am particular about directions. Frost as any cake. Turn 
cake upside down when done. Mrs. J. M. Dennis, San Jose, 
Calif. 

ANGEL FOOD CAKE. 

One pint of whites of eggs, one-half pound flour, one pound 
sugar, one teaspoon cream tartar; flavoring. W. A. Field, 
Williams, Ariz. 

APPLE SAUCE CAKE. 

One-half cup of butter, one cup of sugar, one and one-half 
cups of sweetened apple sauce, two level teaspoon f tils of soda 
mixed with apple sauce, three cups flour, one cup of raisins or 
dates and one teaspoonful of cinnamon. Bake in loaf. Miss 
Behringer, Adrian, Mich. 

APPLE SAUCE CAKE. 

One cup sugar, one-half cup butter, one and one-half cups 
unsweetened .pple sauce, two teaspoons soda dissolved in sauce, 
one teaspoon cinnamon, one teaspoon nutmeg, one-half tea- 
spoon cloves, one-half cup raisins or currants, two cups flour. 
Cream the butter and sugar, then add the sauce. Sift the flour 
and spices together, then add to the other ingredients. Bake in 
a moderate oven. Mrs. G. A. Pearson, Flagstaff, Ariz. 

APPLE SAUCE CAKE. 

Two cups flour, two teaspoons soda, one cup sugar, one-half 
teaspoon cloves, three tablespoons chocolate, two teaspoons 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 47 

cinnamon, one tablespoon corn starch. Sift this into two cups 
apple sauce ; stir well, and add one cup floured raisins, one-half 
cup nuts, one-half cup melted butter. Bake slowly in shallow 
pan. Mrs. Walsh, Los Angeles, Calif. 

APPLE SAUCE CAKE. 

One cup sugar, one-half cup butter, one and one-half cups 
apple sauce (not sweetened), two teaspoons soda, dissolved in 
apple sauce ; one teaspoon cinnamon, one-half teaspoon cloves, 
one teaspoon nutmeg, one cup raisins or currants, one cup Eng- 
lish walnuts, two cups flour. Mrs. W. A. Campbell, Flagstaff, 
Ariz. 

DRIED APPLE CAKE. 

Three cups dried apples, three cups molasses, one pound 
brown sugar, one pound raisins, three eggs, one cup sweet 
milk, one cup butter, one teaspoon ful each of cloves, cinnamon, 
one tablespoonful soda. Chop the dried apples fine, let stand 
over night in water. In the morning put apples into molasses, 
stand on back of stove for three hours. Then add the other in- 
gredients. Contributed, Williams, Ariz. 

BOILED CAKE. 

One-half package of raisins, one-half cup butter, one cup 
sugar, one cup cold water, one teaspoon cloves, one teaspoon 
cinnamon, one teaspoon nutmeg, one teaspoon soda. Put on 
stove and let come to boil. Let get cold so that flour will not 
cook when added. Then add two cups flour and bake one hour 
in a moderate oven. Miss Helen T. Stark, Williams, Ariz. 

BROWN CAKE. 

One and one-half cups brown sugar, one small cup sour 
cream, two tablespoonfuls of butter (small), one teaspoon 
soda, one teaspoon baking powder, one teaspoon each of cin- 
namon, cloves and nutmeg. Beat separately three eggs, one 
pound finely chopped raisins and one cup of nuts. Use more 
butter if you haven't cream. Mrs. Albert Lebsch, Williams, 
Ariz. 

CARAMEL CAKE. 

Cook in double boiler until thick, one cup brown sugar, one- 
half cup sweet milk, yolk one egg, add one-half cup grated 
chocolate, flavor with vanilla or lemon, then add one cup brown 
sugar, one-half cup granulated sugar, one-half cup butter, one- 



48 Tllli ARIZONA COOK BOOK 

half cup sweet milk, two eggs, one teaspoon soda, three table- 
spoons cold water, two and one-half cups flour. Bake in layers. 

Fttling. 

Two cups brown sugar, three-fourths cup water, butter 
size of egg. Cook until creamy, and spread. Mrs. C. M. 
Wolfe, Williams, Ariz. 

CARAMEL, CAKE. 

One cup sugar, three-fourths cup butter, two cups flour, two 
teaspoons baking powder. Mix this with your hands, take out 
of this one cup, then add to the rest two eggs and one cup of 
sweet milk. Then put in a pan and sprinkle on top the cupful 
that you have taken out, and bake in a slow, even oven about 
forty-five minutes. When done, leave in pan. Mrs. Fred 
Terry, Milwaukee, Wis. 

CAKE WITHOUT EGGS. 

One cup sugar, one-half cup butter, two cups flour well 
sifted; one teaspoon baking powder, one teaspoon (level) cin- 
namon, one teaspoon (level) grated nutmeg, one cup milk, 
one cup seeded raisins (chopped). Bake in square tins thirty 
minutes. Mrs. Dan Smith, Grand Canyon, Ariz. 

CHOCOLATE LOAF, OR DEVIL'S FOOD CAKE. 

One cup sugar (pulverized), one-half cup butter, three eggs, 
one-half cup sour milk, one teaspoon soda, one teaspoon va- 
nilla, one and one-half cups flour, three squares Baker's choco- 
late. Cream sugar and butter together, add yolks of eggs, 
beaten very lightly with egg beater. After melting the choco- 
late with two or three tablespoons hot water add it to eggs, 
butter and sugar, after which add milk and flour, then the 
well beaten whites. Do not stir much after the whites have 
been added. Mrs. F. O. Poison, Williams, Ariz. 

CHOCOLATE CAKE. 

Filling to be made first and when cold beat in cake. One cup 
chocolate, one-half cup milk, one cup sugar, one egg (yolk), 

Cake Part : Two cups brown sugar, one cup butter, one cup 
milk, six eggs, flour about one and one-half cups you can tell 
by the stiffness of batter. One teaspoon baking powder. Safe 
the whites of two eggs for frosting, one from cake part and one 
from filling part. Frost cake with chocolate frosting. Mrs. 
S. T. Elliott, Kingman. Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 49 

CHOCOLATE CAKE. 

One cup granulated sugar, one-half cup butter (scant) ; 
cream together, two eggs beaten until light, one-half cup sweet 
milk, one and one-fourth cups bread flour, one rounded tea- 
spoon baking powder, two squares chocolate (melted) or one- 
half cup cocoa (dry), large one-half cup walnut meats, vanilla 
flavoring. Bake about thirty minutes in slow oven, as it burns 
easily. Mrs. Watson, Bay City, Mich. 

BLACK CHOCOLATE CAKE. 

One cup butter, four cups brown sugar, one cup sweet milk, 
three eggs, one and one-half cups flour, two teaspoons baking 
powder, three- fourths pound grated, unsweetened chocolate; 
pour over chooclate one cup hot water, two teaspoons vanilla. 
Bake in dripping pan. Good either with or without whipped 
cream. Mrs. R. W. Brydon, Los Angeles, Calif. 

CHOCOLATE CAKE. 

Cream together one and one-half cups sugar, one-half cup 
butter, scant ; three squares chocolate, melted over hot water ; 
three eggs, beaten ; flavoring, one cup water, two cups flour, one 
rounding teaspoon baking powder. Bake in layers. Mrs. F. W. 
Smith, Williams, Ariz. 

THE PKEIDENT'S CHRISTMAS CAKE. 

The cake is made as follows : One pound of butter, one 
pound of sugar, one pound of flour browned and sifted, twelve 
eggs beaten separately, five pounds of seeded raisins, one and 
one-half pounds of shredded citron peel, one glass of grape 
jelly, two teaspoonfuls of melted chocolate, one pound of crys- 
tallized cherries, one pound of crystallized diced pineapple, one 
pound of blanched almonds cut fine, one pound of shelled pe- 
cans cut small, one tablespoonful of powdered cinnamon, one 
scant tablespoonful of grated nutmeg, one-half tablespoonful 
of allspice, one scant teaspoonful of powdered cloves, one glass 
of grape juice and two teaspoonfuls of rose water. Soak the 
almonds over night in the rose water, and the fruit in the grape 
juice for the same length of time. Cream the butter and sugar 
thoroughly, add the well-beaten yolks of the eggs, then the 
spices, grape jelly and chocolate. Next add the beaten whites 
of the eggs and part of the flour. Roll the fruit in the rest of 
the flour, mixing it into the cake in. small quantities at a time. 
Add the nuts last. Bake or steam the cake from four to six 
hours in small or large moulds. If steamed, dry off iln a slow 
oven for one hour. Betty Lyle \Yilson, in Ladies' Home 
Journal. 



50 THE ARIZONA COOK BOOK 

MRS. ERGMAXX. JR.'S CHOCOLATE LAYER CAKE. 

One and one-half cups sugar, one-half cup butter, three yolks 
of eggs, save whites for icing ; one and one-half cups milk, one 
cake chocolate, melted ; flavor with vanilla, two teaspoons bak- 
ing powder, and flour to make stiff enough to bake. 

Icing for Cake. 

Whites of three eggs and powdered sugar (do not beat eggs 
before using sugar), put a handful of sugar on whites of eggs 
before beating; use enough sugar to make icing as hard 
as wanted. Mrs. Ergnann, Jr., Los Angeles, Calif. 

RICH CHOCOLATE CAKE. 

Cream one-half cup butter and add gradually while beating 
constantly, one cup brown sugar, two eggs well beaten, one- 
half cup milk, two cups flour, one teaspoon soda mixed with one 
tablespoon cold water and the whites of three eggs beaten 
stiff. Melt four squares unsweetened chocolate, add two-thirds 
cup brown sugar, one cup milk, yolk of one egg. Cook in dou- 
ble boiler until thick ; when cool, add to first mixture. Add one 
and one-half cups walnut meats, and one-half cup citron cut in 
small pieces, two -teaspoons vanilla. Bake in moderate oven 
in loaf forty-five minutes. Mrs. J. D. La Chance, Winslow, 
Ariz. 

STIRRED CHOCOLATE CAKE. 

One cup granulated sugar, one-half cup butter, three-fourths 
cup sweet milk, yolks of three eggs, one whole egg, two cups 
flour, two teaspoonfuls baking powder, four squares Baker's 
chocolate grated. Cream the butter and sugar. Add eggs 
well beaten, then milk and flour and lastly the chocolate 
which must be dissolved with hot water. Beat, bake in two 
layers, and put together with boiled icing, or chocolate icing 
with nuts in. Flavor with vanilla. Mrs. George Swigart, 
Manistee, Mich. 

CHOCOLATE MARSIIMALLOW CAKE. 

Ingredients : One-half cup butter, two cups sugar, one-half 
cup milk, two cups flour, three eggs, two teaspoons baking 
powder, one-fourth cake chocolate, one-half cup boiling water, 
one teaspoon vanilla. Method : Dissolve the chocolate 
in the water. Cream the butter and add gradually one- 
half the sugar. Beat yolks until thick and then gradually 
add remaining sugar. Combine mixtures and add alternately 



WIUJAMS PUBLIC LIBRARY ASSOCIATION 51 

milk and flour mixed, sifted with baking powder. Then add 
stiffly beaten whites of eggs, the melted chocolate and vanilla. 
Bake forty-five to fifty minutes in cake pan with a tube. Cover 
with marshmallow frosting. -Mrs. W. A. Richardson, Los 
Angeles, Calif. 

COCOA CAKE. 

One and three-fourths cups of sugar and one-half cup of but- 
ter, creamed together ; teaspoonful vanilla, three-fourths cup of 
cocoa, one cup of sour milk, one teaspoon of soda in milk, two 
cups of flour. Mrs. G. A. Haslett, Winslow, Ariz. 

QUICK COFFEE CAKE. 

One cup flour, one-half cup sugar, one-half cup milk, one-half 
teaspoon salt, two and one-half teaspoons baking powder, one 
teaspoon cinnamon, four teaspoons 'melted butter, one egg well 
beaten, one-half cup milk. Mix dry ingredients well, add melted 
butter, then egg ; stir well, add milk. Put in well buttered pan, 
moisten top with melted butter, sprinkle with cinnamon and 
sugar, and bake in moderate oven. Miss Katharine Wells, 
Glendale, Calif. 

COFFEE CAKE. 

One egg, one cup brown sugar, one cup New Orleans mo- 
lasses, two-thirds cup cold strong coffee, one cup raisins, one- 
half cup English currants, one tablespoon cloves, one tablespoon 
cinnamon, one grated nutmeg, one heaping teaspoon soda, four 
cups flour. Try in a small tin to make sure it is the right thick- 
ness before baking. Mrs. W. W. Bass, Grand Canyon, Ariz. 

COFFEE CAKE (without Eggs). 

One cup brown sugar, one cup molasses, one-half cup butter, 
one cup cold coffee, one teaspoon soda, one cup chopped raisins, 
spices one teaspoon each, flour enough to make quite stiff. 
Mrs. H. M. Stark, Saginaw, Mich. 

COFFEE CAKE. 

One cup strong coffee, one cup sugar, one cup molasses, one 
cup butter, one egg, two cups raisins, two cups currants, four 
cups flour. Put one cup of the flour on the fruit, one teaspoon- 
ful of cinnamon, cloves and nutmeg, one teaspoonful of soda. 
Bake in a slow oven. Mrs. A. R. Kilgore, Seattle, Wash. 

BAKING POWDER COFFEE CAKE. 

One cup sugar, one cup milk, one egg, one large teaspoon of 
cinnamon, two cups of flour, one heaping teaspoonful of bakin^ 



52 THE ARIZONA COOK BOOK 

powder, one tablespoon of butter and one tablespoon of lard 
melted together. Put all in mixing pan, then stir together well, 
and bake in jelly tins ; sprinkle a little sugar and cinnamon over 
tops before baking. Mrs. \V. J. Dalton, Williams, Ariz. 

CREAM CAKE. 

One and one-half cups sugar, one-half cup butter stirred to a 
cream, whites of six eggs or three whole ones, two teaspoons 
baking powder in two heaping cups sifted flour, one-half cup 
sweet milk. Bake in layers. Mrs. W. F. Baker, Manistee, 
Mich. 

CREAM CAKE. 

One egg, one cup sweet cream, one cup sugar, one and two- 
thirds cups flour, one teaspoon baking powder, one teaspoon 
vanilla. Beat eggs and cream together, add sugar and stir 
vigorously. Add flour, baking powder and flavoring and bake 
in loaf cake tin in hot oven. Mrs. A. F. Johnson, Williams, 
Ariz. 

CORX STARCH CAKE. 

Three-fourths cupful soft butter, two cupfuls pulverized sugar 
sifted four times, one cup sweet milk, one-fourth teaspoon salt, 
two teaspoonfuls baking powder, one teaspoonful vanilla, rose, 
almond, or lemon flavoring ; whites of seven eggs, two cupfuls 
wheat flour, one cupful corn starch. Stir the butter and sugar to a 
cream. To this add alternately, parts of the one cupful of milk 
and parts of the flour, corn starch and baking powder the 
three last having been well sifted together then the salt, and 
vanilla. Lastly, add the stiff beaten whites of the seven eggs. 
Grease old tube cake pan with lard and flour well before putting 
in the dough. Bake forty minutes in a slow oven. When cold, ice 
with pale chocolate frosting ; cocoa can be satisfactorily used. 
Miss Charlotte Wikstrom, Hartford, Conn. 

DELICATE CAKE. 

Three cups flour, two of sugar, three-fourths cup sweet milk, 
whites six eggs, half cup butter, teaspoon cream tartar, half 
teaspoon of soda ; flavor with lemon. Bake in loaf. Good and 
easily made. Mrs. E. L. Purely, Gallup, N. M. 

DELICIOUS CAKE. 

Two cups white sugar, one cup butter, one cup sweet milk, 
three cups flour, three eggs, two teaspoonfuls baking powder. 
Beat yolk and whites separately. Bake in loaf in stem pan, 
slowly. Miss Estella A. Fisher, Lndianapolis, Ind. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 53 

DEVIL'S FOOD CAKE. 

One and one-half cups sugar, one-half cup butter beaten to a 
cream; add to this two squares Baker's chocolate melted, a 
pinch of salt, three well beaten eggs, one teaspoon (level) soda 
in one cup sour milk; flour to make a very soft cake dough. 
This is enough for two large layers. Delicious. Mrs. M. C. 
Wisehart, Flagstaff, Ariz. 

DEVILED CAKE. 

Two-thirds cup of grated chocolate, two-thirds cup of sugar, 
one-half cup of sweet milk, yolk of one egg. Mix the above 
and boil until it thickens. Cake Batter : One cup sugar, two 
eggs, one-half cup of butter, one-half cup of sweet milk, small 
teaspoon of soda, three cups of flour, flavor with vanilla. Stir 
the boiled mixture into the cake batter. Bake in layers ; put to- 
gether with boiled frosting. Mrs. A. R. Kilgore, Seattle, 
Wash. 

DEVIL'S CAKE. 

Part I : Three-fourths cup grated chocolate or cocoa, one- 
half cup of coffee, one cup of brown sugar. Part 2 : One cup 
brown sugar, one-half cup butter, one-half cup coffee, two eggs, 
two cups flour, one teaspoon soda (put the soda in flour), one 
heaping teaspoonful vanilla. Let part 1 come to a boil, cool it 
and stir into part 2. Bake in layers. Boiled icing between lay- 
ers and on top. Contributed, Saginaw, Mich. 

DEVIL'S FOOD CAKE. 

Two squares of chocolate, one-half cup of coffee, one egg 
beaten lightly. Boil until it thickens ; stir so as not to scorch ; then 
add one tablespoon of butter, one cup of sugar, one-half cup of 
sour milk, pinch of salt, one small teaspoon of soda, two scant 
cups of flour, one teaspoon of vanilla. Mrs. A. G. Rounseville, 
Williams, Ariz. 

DEVIL'S FOOD CAKE. 

Four whole eggs or yolks of eight, two small cups sugar, 
one-half cup butter, two teaspoonfuls cinnamon, one teaspoon- 
ful allspice, three squares melted Baker's chocolate, one cup 
coffee, two teaspoonfuls baking powder, three cups flour. 
Cream butter and sugar; then add eggs, cinnamon and alspice, 
melted chocolate, coffee, and the baking powder sifted in the 
flour. Beat for five minutes. Bake in loaf. Miss Francisco, 
Williams, Ariz. 



54 THE ARIZONA COOK BOOK 

* 

DEVIL'S FOOD CAKE. 

One and one-half cups sugar, one-half cup butter, three eggs, 
one cup. sour milk, one teaspoon soda, two cups flour, one and 
one-half squares of bitter chocolate, melted. Miss Elfie Emer- 
son, Williams, Ariz. 

DEVIL'S FOOD. 

Part 1 : Three-fourths cup grated chocolate, one-half cup 
of milk, one cup of brown sugar, boil till thick, then let cool. 
Part 2 : One cup brown sugar, one cup milk, one-half cup but- 
ter, two cups flour measured before sifting, one teaspoon soda, 
three egg yolks, one teaspoon cinnamon, one-fourth teaspoon 
cloves. Beat in Part 1 first and bake in layers, putting them 
together with boiled icing. Contributed, Saginaw, Mich. 

DEVIL'S FOOD. 

One and one-fourth cups brown sugar, two eggs, saving out 
one white; one-half teaspoon soda, one and one-half cups flour, 
one-fourth cup butter, one-half cup sour milk, one square choco- 
late. Dissolve chocolate in boiling water and add to cake bat- 
ter; bake in two square tins, put cooked chocolate filling between 
and one top. Mrs. Will Ergman, Jr., Los Angeles, Calif. 

FARINA TORTE. 

Cream the yolks of four eggs with one and one-half cups of 
sugar; one scant cup of stale bread crumbs, one scant cup of 
chopped walnuts, one scant cup of Farina, one teaspoon baking 
powder, add the beaten egg whites of the four eggs. When 
this is done break it up in small pieces and cover with whipped 
cream. This is good. Mrs. Fred Terry, Milwaukee, Wis. 

FRUIT CAKE. 

Two cups sugar even full, six eggs beaten well together, two- 
thirds cup molasses, three cups sour cream, two even teaspoons 
of cinnamon, nutmeg and cloves each, two evenful teaspoons of 
soda dissolved in boiling water, five cups sifted flour, two tea- 
spoons, even full, baking powder mixed dry with flour, one 
pound seeded raisins chopped fine, one-half teaspoon salt, one 
pound currants, one pound walnuts chopped fine. Mix fruit 
and walnuts with one-half cup of flour; add to the other in- 
gredients and bake in slow oven. Mrs. J. S. Button, Williams, 
Ariz. 

FRUIT CAKE. 

Three-fourths pound butter, one pound brown sugar, one cup 
New Orleans molasses, eleven eggs beaten separately, one-half 



WILUAMS PUBLIC LIBRARY ASSOCIATION 55 

pint cherry or currant juice (preserved), two pounds well sifted 
flour, one and one-half teaspoons baking powder, three pounds 
raisins, one and one-half pounds citron, cut; one and one-half 
pounds lemon and orange peel, cut ; one pound almonds, blanch- 
ed and cut in dice; one-half teaspoonful all kinds of mixed 
ground spices. Cream butter and sugar and flour fruit. Bake 
in tube pans in slow oven six or eight hours. Contributed, 
Williams, Ariz. 

FRUIT CAKE. 

One pound butter creamed, one pound granulated sugar, 
one-half pound light brown sugar, yolks of twelve eggs well 
beaten, beat well together and add one after another ;two 
round teaspoons cloves, four round teaspoons cinnamon, one 
nutmeg, one tumbler grape or currant jelly, one tumbler mo- 
lasses, one-half tumbler currant juice, one pound flour sifted 
with two level teaspoons soda, whites of twelve eggs beaten 
stiff. Have ready, in a large chopping bowl, four packages 
raisins, washed, dried and lightly chopped; two packages cur- 
rants washed and dried, one pound citron cut in strips, one- 
half pound nut meats cut fine, one-half pound flour thoroughly 
mixed with the fruit. Turn cake mixture over the fruit and 
mix all together with a chopping knife and bake in two pans 
four hours, keeping pans covered after the first hour. Mrs. 
E. N. Sailing, Manistee, Mich. 

FRUIT CAKE. 

Three cups of brown sugar, two cups of melted butter, two 
cups of molasses, three eggs, one cup of sour milk, one teaspoon 
of soda, one tablespoon of lemon extract, three tablespoons of 
cinnamon, one tablespoon of cloves, two tablespoons of allspice, 
one nutmeg, one gill grape juice or coffee; flour enough to 
make a good stiff batter. Then add two pounds of currants, 
two pounds seeded raisins, one-half pound of citron chopped 
fine, one pound of chopped walnuts. Sprinkle flour over fruit 
before putting into the batter. Bake three hours in slow oven. 
Mrs. P. J. Burns, Williams, Ariz. 

FRUIT CAKE. 

Eight eggs, two cups sugar, one cup butter, one cup molasses, 
one cup black coffee, one-half cup sour milk, four pounds seeded 
raisins, half of them chopped ; two pounds currants, one pound 
citron, two pounds almonds, blanched and chopped, two pounds 
chopped walnuts, one tablespoonful each of all kinds of spice, 
two nutmegs, one and one-half teaspoons soda dissolved in 



56 THE ARIZONA COOK BOOK 

sour milk, put spices in molasses and put on stove, let simmer a 
few minutes then cool; six cups of flour measured before sift- 
ing, then sift several times; beat whites of eggs separately and 
add last, bake in a slow oven; when done remove from oven 
and cover tightly. Mrs. J. R. Treat, Flagstaff, Ariz. 

EVERY DAY FRUIT CAKE. 

Cream two cups sugar, one cup shortening, add three well 
beaten eggs, then two cups sour milk with one teaspoon 
soda, add sifted flour enough to make stiff dough, and other 
dry ingredients; putting in one-half cup each raisins, currants, 
citron, nuts, add a little more flour. Put very stiff dough in 
well greased pans. This will make three cakes. Bake in a slow 
oven from one to one and a half hours. Let age before using. 
Miss Katherine Wells, Glendale, Calif. 

EXCELLENT FRUIT CAKE. 

One and one-fourth pounds butter, one and one-fourth 
pounds brown sugar, four pounds raisins, two pounds currants 
(soaked one hour in boiling water and wrung dry in a towel), 
one cup molasses, one pound walnuts (chopped), one-half 
pound citron peel (chopped), one-half cup sweet cider, one and 
one-fourth pounds flour, one tablespoon each, cinnamon, cloves, 
allspice, two nutmegs, thirteen eggs (whites and yolks beaten 
separately). Cream butter and sugar. Add raisins, currants, 
molasses, walnuts, spices, citron peel, eggs and flour. This 
quantity makes two large cakes, which will improve with age. 
Nearly fill the cake pans and bake three hours in a slow oven. 
Mrs. E. E. Tefft, Anacortes, Wash. 

PLAIN FRUIT CAKE. 

Beat to a cream one cup butter and two of sugar. Add one 
cupful molasses, one cupful sour milk, one teaspoonful soda 
and stir until the mixture stops "purring." Add three well 
beaten eggs, a teaspoonful each of cinnamon, cloves and nut- 
meg, a quarter cup shredded citron or preserved watermelon 
rind, and a cup each of seeded raisins and currants well dredged 
with flour. Add sifted flour to make rather stiff, turn into tube 
tins lined with buttered paper and bake in a slow oven. Mrs. 
M. S. Carpenter, Hackensack, N. J. 

EGGLESS FRUIT CAKE. 

One cupful butter, one and one-half cupfuls sugar, one cupful 
sour milk or buttermilk, one teaspoonful soda, two teaspoonfuls 



WILLIAMS PUBUC LIBRARY ASSOCIATION 57 

ground cinnamon, two cupfuls raisins, two cupfuls currants, 
two and one-half cupfuls flour. Mrs. C. M. Wolfe, Williams, 
Ariz. 

WHITE FRUIT CAKE. 

Six eggs, .three-fourths cup sweet milk into which put one- 
half teaspoon soda and one teaspoon cream tartar, three-fourths 
cup butter, well creamed, one and one-half cup sugar, three 
cups flour, ten cents worth of raisins, five cents worth of citron. 
Bake in a cake mold. Mrs. K. W. Williams, Cyanthia, Ky. 

WHITE FRUIT CAKE. 

One cup butter, two cups pulverized sugar, one cup water, 
four cups flour with two teaspoons baking powder, whites of 
six eggs, two teaspoons vanilla or almond, or a little of each; 
one-fourth pound shaved citron, one-fourth pound lemon peel, 
one and one-half pounds large raisins, seeded and cut in two. 
Add floured fruit to the well creamed butter and sugar, then the 
sifted flour and the water alternately, then vanilla, and last fold in 
the well beaten whites of the eggs. Bake in moderate over in 
one large tube cake pan with oiled paper for one and one-half 
hours or more. Frost if desired. Miss Carrie McClintic, Mis- 
souri. 

WHITE FRUIT CAKE. 

Cream well one cupful of butter with two cupfuls of granu- 
lated sugar ;then add one cupful of milk, two and one-half cup- 
fuls of flour, whites of four eggs beaten quite stiff, two even 
teaspoons of baking powder; one-half pound of figs, one-half 
pound of raisins, one-half cupful of almonds, crushed ; one- 
fourth pound citron, chopped fine ; one teaspoon lemon extract. 
Lastly add baking powder and mix well with flour before add- 
ing to other ingredients, also flour fruit well before adding to 
cake. Bake in slow oven for two hours. One-half cupful of 
dates may be added if desired. Mrs. F. Beckwith, Flagstaff, 
Ariz. 

FUDGE CAKE. 

One cup sugar, two-thirds cup butter, one cup milk, two and 
one-half cups flour, three eggs, one teaspoon (heaping) baking 
powder, one- fourth cup (unsweetened) chocolate, one-half cup 
English walnuts, broken up coarsely. Cream butter and sugar 
together, add milk and stir the flour in, lightly, in which the 
baking powder has been sifted. Stir in the chocolate which lias 
been dissolved in hot water. Add nuts and then eggs, which 
should be beaten separately. Bake in square tins or layers. 



58 THE ARIZONA COOK BOOK 

Fudge Icing. 

One and one-half teaspoons butter, one-half cup unsweetened 
powdered cocoa, one and one-fourth cups confectioner's sugar, 
a few grains of salt, one-fourth cup milk, one-half teaspoon 
vanilla. Mix butter, cocoa, sugar, salt and milk together and 
boil about eight minutes. Remove from fire and beat until 
creamy. Add vanilla and pour over cake to depth of one-fourth 
inch. Mrs. E. T. Donahue, Williams, Ariz. 

FUDGE CAKE. 

One cup sugar, two-thirds cup butter, two and one-half cups 
flour, one- fourth cup chocolate, one cup milk, one-half cup Eng- 
lish walnuts, three eggs, one heaping teaspoonful baking pow- 
der. Cream the butter and sugar together, add milk, stir in 
lightly the flour into which the baking powder has been added, 
next the chocolate which has been dissolved, and lastly the eggs 
beaten separately. Bake in three layers. Mrs. Bessie Daggs 
Lamb, Prescott, Ariz. 

GARDEX CAKE. 

One cup sugar (brown or white), one-half cup shortening, 
one-half cup molasses, three eggs (two whites for frosting), 
one cup milk, one cup flour, two heaping teaspoons baking 
powder. Cream butter and sugar, add well beaten eggs and 
mix well, add molasses, beat thoroughly and add milk. Mix 
flour and baking powder and add slowly. Bake thirty or forty 
minutes in moderate oven. Miss Katherine Wells, Glendale, 
Calif. 

"When I was eating my dinner today the butter ran." 

"That's nothing. I was up town last night and saw a cake walk." 

GINGER CAKE. 

Put in a pan one cup molasses, one cup brown sugar, and one 
cup melted butter. Add a dessert spoonful soda and stir until 
dissolved and foamy. Add one cup sour milk in which a dessert 
spoonful soda has been dissolved and stir until the whole mix- 
ture is foamy. Add two beaten eggs, a teaspoonful grated 
nutmeg and a dessert spoonful of cinnamon, a tablespoonful 
ginger, and three cups of flour. Stir until well blended, then 
bake in a moderate oven. Mrs. John Langowsky, Williams, 
Ariz. 

GTXGER CAKE. 

Two cups New Orleans molasses, one-half cup butter, one 
cup sour milk, one cup sugar, one egg, on teaspoon soda, one 
tablespoon ginger. Mrs. G. A. Cole, Middletown, Conn. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 59 

HARLEQUIN CAKE. 

Three-fourths cup butter, two cups sugar, three eggs, one 
cup milk, three cups flour in which put two teaspoons baking 
powder. Rub to a light cream the butter and sugar, add the 
well beaten eggs, milk, etc. This makes four layers. Use any 
flavor and filling desired. Mrs. G. W. Glowner, Williams, 
Ariz. 

HICKORY NUT CAKE. 

One cupful butter, one and one-half cupfuls pulverized sugar, 
one-half cupful nuts, chopped fine; one-fourth pound chopped 
lemon peel, one-fourth pound chopped citron, one pound chop- 
ped raisins, whites four well beaten eggs, two cupfuls flour with 
two teaspoons baking powder, three-fourths cupful water, cold. 
Cream sugar and butter, add water, then nuts and fruits, flour, 
and last, the whites of the eggs. Bake loaf in moderate oven 
three-fourths to one hour. Put icing on top and sides if de- 
sired. Delicious. Mrs. M. S. Carpenter, Hackensack, N. J. 

HIMMEL FLUTES. 

Stone one-half pound of dates, then wash and put in oven to 
heat, and then mash with a spoon. Beat the yolks of six eggs, 
add one and one-half cups of sugar, one-half pound of grated 
almonds, one teaspoon baking powder with three tablespoons 
of flour. Then add the dates and the beaten whites of the six 
eggs. Bake in two long tins in a slow oven ; when done, spread 
custard between layers, and whipped cream on top. This is a 
German cake. Mrs. J. E. Gilson, Williams, Ariz. 

ICE CREAM CAKE. 

Two cupfuls pulverized sugar sifted four times, one cupful 
(scant) butter, one cupful sweet milk, two teaspoonfuls (scant) 
baking powder, three cupfuls flour sifted three times, and twice 
after baking powder is added ; one teaspoonful vanilla, whites 
of eight eggs. Cream sugar and butter, adding milk and flour 
with the baking powder alternately, then the vanilla, and last, 
the well beaten whites of the eight eggs. Bake in three layers, 
or five smaller ones. 

Frosting for Above Cake. 

Four cupfuls pulverized sugar, one small cupful hot water, 
whites of four eggs. Boil sugar and hot water until it threads 
or hairs from the spoon. Pour this over the well beaten whites 
of the eggs, beating until nearly cool, and add one pound of 
chopped walnuts, and continue beating until cold enough to 



60 THE; ARIZONA COOK BOOK 

spread nicely. If desired, do not put nuts in all the icing, but 
save enough out to cover the top and sides. Contributed, Wil- 
liams, Ariz. 

JAM CAKE. 

Three eggs, one cup sugar, three-fourths cup butter, one and 
one-half cups flour, one cup jam, three tablespoons milk (sour) 
and one teaspoon soda or three tablespoons sweet milk and two 
teaspoons baking powder, one teaspoon each cinnamon, allspice 
and nutmeg. Stir well; bake in layers and put together with 
boiled icing. Mrs. E. S. Marez, Bisbee, Ariz. 

BLACKBERRY JAM CAKE. 

One cup sugar, three-fourths cup butter, one cup blackberry 
jam, three tablespoons sweet milk, one and one-half cups flour, 
one teaspoon soda, one teaspoon cinnamon, one-third of a 
grated nutmeg, two eggs, the well beaten whites to be added 
last. Bake in loaf or layers. Miss M. J. Orth, Los Angeles, 
Calif. 

JELLY ROLL. 

One cup flour, one cup sugar, one and one-third teaspoons 
baking powder, three well beaten eggs' Mix together in order 
given. Stir well ; pour batter in greased dripping pan and bake 
in even oven. \Yhen done, place on brown paper that has been 
sprinkled over with pulverized sugar. Spread any kind of jelly 
over cake and roll quickly. (This must be done before cake 
cools or it will break.) Mrs. A. F. Johnson, Williams, Ariz. 

JELLY ROLL. 

This is a simple form of butter cake. It is like the sponge 
cake with the addition of a small amount of shortening. In- 
gredients : Three eggs, one cup sugar, one teaspoon melted 
butter, two teaspoons baking powder, one scant cup flour, four 
teaspoons salt. Method : Beat eggs until very light, add 
sugar gradually, milk, flour sifted with salt and baking powder, 
then the butter. Line the bottom of a long, shallow pan with 
paper and sides of pan. Spread batter very thinly and evenly. 
Bake twelve minutes, in a moderate oven. Take from oven and 
.turn on a paper sprinkled with powdered sugar. Quickly re- 
move paper, trim edges with sharp knife and while warm spread 
with jelly. Roll quickly and carefully or cake will break in 
rolling. After cake has been rolled, roll paper around cake that 
it may keep in shape. Mrs. W. A. Richardson, Los Angeles 
Calif.' 



WIWJAMS PUBUC LIBRARY ASSOCIATION 61 

JELLY ROLL. 

One cupful sugar, one cupful flour, four eggs well beaten, 
one teaspoonful baking powder. Flavor to taste. If too thick, 
add tablespoon water. Mrs. Raney, Williams, Ariz. 

JELLY ROLL. 

One pound flour, one pound sugar, ten eggs, two teaspoons 
baking powder, then flavor ; water to make thin dough. W. A. 
Field, Williams, Ariz. 

PLAIX LAYER CAKE. 

One-half cup butter, one cup sugar, two eggs, two-thirds cup 
sweet milk, one and one-half cups flour, one-half cup corn- 
starch, two teaspoons baking powder, one teaspoon vanilla. 
Mrs. Nettie Flick, San Pedro, Calif. 

Icing. 

One-fourth cup syrup, one cup sugar, one-fourth cup hot 
water. Boil till threads, then add to the beaten white of one egg. 
Chopped nuts maybe added. Mrs. Vanzandt, San Pedro, Calif. 

KARTOFFEL TORTE. 

One cup of butter, two cups of sugar, one cup of grated 
boiled potatoes, one-half cup of milk, two cups of flour, one- 
half cake of sweet chocolate grated, one-half teaspoon cinna- 
mon, one-half teaspoon cloves, one and one-half teaspoons bak- 
ing powder, one-half cup of chopped almonds, four eggs. Ba"ke 
in L. pan with a funnel in about forty-five minutes Mrs. Fred 
Terry, Milwaukee, Wis. 

LAYER CAKE. 

One cup of sugar, one and one-fourth cup of b.utter, three 
eggs, one-fourth cup milk, one heaping teacup of flour, one tea- 
spoonful of baking powder ; put in three tins, bake in moderate 
oven. Mrs. W. Patterson, Williams, Ariz. 

LAYER CAKE. 

One and one-half cups sugar, one-half cup butter, three yolks 
of eggs (save whites for icing), one and one-half cups milk, 
two teaspoons baking powder; flour to make stiff enough to 
bake. -Mrs. Wm. -Ergmann, Los Angeles, Calif. 

LEMOX CAKE. 

Two teacups powdered sugar, one teacup butter, beaten to a 
cream ; one teacup sour milk, juice of one lemon, one teaspoon 



62 THE ARIZONA COOK BOOK 

soda dissolved in milk, five eggs beaten separately, four cups 
flour. Bake as soon as mixed. Mrs. E. M. Victor, New York, 

N.Y. 

YELLOW LOAF CAKE. 

Two-thirds cup butter, one and one-half cups sugar, beat to a 
cream ; add yolks of four eggs, one at a time, then add one cup 
milk, one teaspoon flavoring, three cups flour, one teaspoon 
baking powder; add these a little at a time, and lastly the 
whites of the four eggs beaten to a stiff froth ; beat the mixture 
hard. Mrs. J. Salzman, Los Angeles, Calif. 

NUT LOAF CAKE. 

One cup pulverized sugar, one-half cup sour cream with one- 
half teaspoonful soda, one cup chopped nuts, one cup flour. If 
sour cream cannot be had substitute sour milk and one table- 
spoonful butter. Bake in loaf. Frost with plain icing. Miss 
Lena Johnson, Trout Creek, Mich. 

LUNCH CAKE. 

One pound of brown sugar, one cupful of molasses, four eggs, 
two teaspoons of ground cinnamon, cloves, one-half cup al- 
monds chopped fine, one-half cup citron, one teaspoon soda; 
flour enough to make stiff batter. Bake in moderate oven. 
Should age one week. Mrs. Frank Beckwith, Flagstaff, Ariz. 

MAHOGANY CAKE. 

One and one-half cups sugar, one-half cup butter, one-half 
cup sweet milk, two cups flour, three eggs, one teaspoon soda in 
one-half cup sweet milk, one-half cup chocolate cooked till thick 
in one-half cup sweet milk. Put into cake when cool. 

Filling. 

Two and one-half cups of white or brown sugar, two cups 
milk cooked until thick. When cool put flavoring in. Mrs. 
Will Ergman, Jr., Los Angeles, Calif. 

MARBLE CAKE. 

Cream one scant cup of butter, add two cupfuls of sugar. Put 
all together, add four eggs beaten very light ; one cup sweet milk, 
three cups of flour, two teaspoon of baking powder. Put one- 
fourth of the mixture in a separate bdwl and color a pale pink 
with fruit coloring and another quarter, a deep brown with 
melted chocolate. Have a deep cake pan lined with paper and 
put the mixture in by spoonfuls first one and then another. Bake 
in a moderate oven until done. When nearly cold, cover with 
icing. Mrs. Frank Beckwith, Flagstaff. Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 63 

, MARBLE CAKE. 

One-half cup butter, one cup sugar, four eggs, three cups 
flour, one cup water, two teaspoons baking powder, flavor to 
taste. After it is all mixed, take one-half of the batter in an- 
other dish and mix with it one cake of sweet chocolate previ- 
ously thinned with a little water, then drop alternately one 
spoon of light with one spoon of dark batter. Mrs. W. A.- May- 
flower, Denver, Colo. 

MARSHMALLOW CAKE. 

\Yhites four eggs, one cup sugar, one-half cup butter, one 
and one-half cups flour, one-half cup sweet milk, one and one- 
half teaspoons baking powder. Filling : Two tablespoons 
gelatine dissolved in four tablespoons hot water, two cups con- 
fectioner'.s sugar, flavor with vanilla or lemon. Beat for half an 
hour, and if too stiff thin with hot water, pour the mixture into 
a buttered tin and set on ice to harden. When cold put between 
the cakes. This may be made the day before using, as both cake 
and filling must be thoroughly cold when put together. -Mrs. 
W. F. Baker, Manistee, Mich. 

MARSHMALLOW CAKE. 

One cupful \vhites of eggs, about ten or twelve ; one cupful 
flour with one teaspoonful cream tartar sifted five times, one 
and one-half cup fills pulverized sugar sifted five times. Put the 
whites on a large platter, add pinch of salt, beat with wire beater. 
\Yhen thoroughly beaten fold in very lightly the sifted sugar. 
Last, put in the sifted flour and one teaspoonful vanilla. Put 
oiled paper in tins. Bake in three large layers fifteen minutes or 
more in moderate oven. 

Filling. 

Soften but not melt three-fourths pound fresh marshmal- 
lows, boil three cupfuls pulverized sugar in one-half cupful 
water until it threads, cool slightly, add the beaten whites of 
three eggs gradually until it is thick enough to spread; cut 
mallows in halves and put on each layer of filling. For the top 
use whole marshmallows. Do not use too many marshmallows, 
as it becomes too sweet. Contributed, Williams, Ariz. 
Ariz. 

MIXNEHAHA CAKE. 

Three eggs, one and one-half cups sugar, one-half cup butter 
(small), one-half cup cream, one-half cup milk, three cups flour 
(small) , three teaspoons baking powder, vanilla flavoring. Bake 



64 THE ARIZONA COOK BOOK 

in two layers and put together with part of boiled icing 
to which add one cup chopped raisins and a trifle of chocolate. 
Miss Filer, Manistee, Mich. 

ONE EGG MOCHA CAKE. 

Cream together one large tablespoonful of butter, and one 
cupful of sugar. Add the yolk of one egg, stir in three-quar- 
ters cupful of milk, a quarter teaspoonful of salt, and a half 
teaspoonful of vanilla. Add one full cup of flour sifted with 
one rounded teaspoonful of baking powder. Melt over steam, 
two squares of chocolate and mix well. Then add the well- 
beaten white of egg. Bake in two layers in nine-inch tins, in a 
fairly hot oven. When cool fill and ice the layers with the fol- 
lowing mixture : Beat together until creamy one cupful of 
confectioner's sugar, one large tablespoonful of butter, a little 
vanilla, two teaspoonfuls of dry cocoa, and two tablespoon fuls 
of coffee made very strong. M. G. X., Newark, N. J. 

MOLASSES CAKE. 

One cup sugar, one and one-half cups molasses, one cup coffee 
or sour milk, one-half cup boiling water with one teaspoon soda 
dissolved, one-half cup shortening, tw r o eggs, nuts, flour to make 
dough stiff enough to drop from spoon. 

Filling. 

One cup sugar, one cup of milk. Boil until it makes a soft 
ball when dropped in water. Remove from fire and add one 
tablespoon of butter ; stir. Miss J. M. Daggs, Williams, Ariz. 

MOLASSES LAYER CAKE. 

Two-thirds cup of molasses, two-thirds cup of sugar, two- 
thirds cup of milk, two tablespoons of butter, yolks of two eggs, 
one teaspoon of soda, two teaspoons of cinnamon, one teaspoon 
of cloves, one teaspoon of allspice, tw r o-thirds cup of flour. 
Mrs. A. G. Rounseville, Williams, Ariz. 

SPICED MOLASSES CAKE. 

One-half cup sugar, one cup shortening (butter or cottolene) ; 
one cup molasses, one cup boiling water, one teaspoon soda, one 
teaspoon ginger, cloves and cinnamon, two eggs, two and one- 
half cups flour. Beat the eggs well and put in last. Mrs. Amos 
Adams, Williams. Ariz. 

ROCKY MOUNTAIN CAKE. 

Cream one scant cupful of sugar and one-half cupful of but- 
ter and add flavoring. Sift into one and three-fourths cupfuls 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 65 

of flour one-fourth teaspoonful of salt and one teaspoon of 
baking powder. Add three well-beaten eggs and part of the 
flour, then the milk and the rest of the flour. Beat thoroughly 
for ten minutes. Bake in loaf, layer or gem tins. Contributed, 
Denver, Colo. 

NUT CAKE. 

One cup sugar, scant half cup of butter, two cups of flour, 
half cup sweet milk, two eggs. Beat butter and sugar to a 
cream, add the eggs beaten lightly, then the milk and the flour 
sifted with two teaspoons of baking powder; and one pound 
of walnut meats chopped (not too fine). Bake in three layers 
and fill with a nice tart jelly. Mrs. Fred Lebsch, Prescott, 
Ariz. 

NUT CAKE. 

One cup butter, two level cups sugar (put in one-fourth of it 
at a time), four eggs. Beat yolks to a cream then beat into the 
butter and sugar. Add one cup milk, one and one-half tea- 
spoons vanilla, three level cups flour, two level teaspoons bak- 
ing powder. Beat all well. Add one and one-half cups Eng- 
lish walnuts chopped fine. Beat well. Fold in whites of eggs 
carefully. Bake almost an hour. Mrs. McDonald Robinson, 
Williams, Ariz. 

\ ' . 

NUT CAKE. 

One and one-half cups sugar, one cup milk, scant half cup of 
butter. Cream butter and sugar, add beaten yolks of four eggs, 
one teaspoon of vanilla, one cup chopped nut meats, one tea- 
spoonful of baking po\vder in flour enough to make stiff batter. 
Beat the whites of the four eggs stiff and stir in mixture. Bake 
in slow oven one hour. Mrs. Finney, Williams, Ariz. 

NUT CAKE. 

One cup fine soft whole wheat bread crumbs from center of 
loaf, one cup mixed ground nuts, blanched almonds and Eng- 
lish walnuts, one cup sweet milk, one beaten egg, salt, pepper, 
sage. Mix and let stand for a few minutes, stir it, put into but- 
tered baking dish and bake about twenty minutes. Mrs. S. T. 
Elliott, Kingman, Ariz. 

ONE EGG CAKE. 

One-half cup butter, one and one-half cups sugar, three cups 
flour, one cup sweet milk, one cup chopped raisins, one egg, two 
teaspoons baking powder. Miss Gardner. Manistee, Mich. 



66 THE ARIZONA COOK BOOK 

ONE !:<;<; CAKE. 



Four tablespoons butter, creamed ; one-half cup sugar, one 
egg beaten light, one-half cup milk, one and one-fourth cups 
flour, one teaspoon baking powder, one-half teaspoon vanilla. 
Gradually add sugar to butter, then egg; mix and sift the flour 
and baking powder. Mrs. A. W. Richardson, Los Angeles, 
Calif. 

ONE-TWO-THREE-FOUR CAKE. 

One cup butter, two cups sugar, three cups flour, four eggs, 
one and one-half cups milk, three level teaspoons baking pow- 
der, one teaspoon vanilla or lemon. Cream butter and sugar, 
add eggs well beaten, then milk, and flour with baking powder. 
Put in vanilla and whip well. This may be used as a loaf cake 
if a little more flour is added. It makes a splendid dessert if 
baked in layers and served hot with whipped cream. Mrs. 
Fred H. Perkins, Williams, Ariz. 

ORANGE LOAF CAKE. 

Three-fourths cup butter, five eggs, two cups granulated 
sugar, grated rind and piece of one orange, one-half cup cold 
water, two cups sifted flour, two teaspoons baking powder. 
Beat the butter and sugar till light and creamy, add yolks of 
eggs beaten till thick, then orange juice and rind, also the cold 
water. Sift and add the flour and baking powder beating well 
after these are added. Last fold in the stiffly beaten whites of 
four eggs, reserving the remaining whites for the frosting. 

Orange Frosting. 

White of one egg, one cup sugar, grated rind of one orange, 
piece of half an orange. Beat white of egg till stiff, add slowly 
sugar, stir in orange juice, rind, mix well and spread when 
cake is cold. Mrs. C. A. Collett, (nee Simpson), Los Angeles, 
Calif. 

PLAIN CAKE. 

One tablespoon butter, one cup sugar, two eggs, one cup 
milk, two teaspoons baking powder, vanilla, sufficient flour for 
thin batter. Beat butter and sugar to a cream and stir in the 
well beaten eggs. Add milk alternately with the flour that has 
the baking powder sifted through. Bake in layers. (This 
cake can always be relied on.) Mrs. A. F. Johnson, Williams, 
Ariz. 

POTATO CAKE (VTSOLIA). 

Two cups sugar, one cup butter, one cup sweet milk, two cups 
flour, one cup mashed potatoes with milk, one small cup 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 67 

chocolate (or seven tablespoons), two teaspoons baking powder, 
one cup chopped nuts, one cup chopped raisins, one teaspoon 
each cinnamon and nutmeg, four eggs. Bake one hour slowly. 
-Mrs. E. M. Victor, New York, N. Y. 

POTATO CAKE. 

Two cups sugar, one cup butter, four eggs, one-half cup 
milk, one-half cup walnuts chopped fine, one-half cup potatoes 
mashed fine, two cups chocolate, two and one-half cups flour, 
two teaspoons baking powder, one teaspoon each, cloves, cinna- 
mon and nutmeg. Bake in moderate oven three-quarters of an 
hour. Mrs. F. Johnson, Santa Cruz, Calif. 

POTATO CAKE. 

One scant cup butter, two scant cups sugar, foifr eggs, one 
large cup mashed potatoes (hot), one cup melted chocolate, 
one-half cup milk, two cups flour, one teaspoon vanilla, one 
teaspoon cloves, one teaspoon cinnamon, one teaspoon nutmeg, 
two teaspoons baking powder, one-half cup chopped English 
walnuts. Bake in bread pan and cut in squares. Mrs. J. S. 
Folsom, Winslow, Ariz. 

POTATO CAKE (CHOCOLATE). 

Cream two cupfuls of sugar, and one and one-half cupfuls of 
butter. Add one-half cupful of milk, four eggs, two cupfuls 
of flour, one cupful of mashed potatoes, two teaspoonfuls of 
baking powder, one teaspoonful each of cinnamon, nutmeg and 
cloves, and one cupful of chopped walnuts. Melt four cakes 
of chocolate and add to cake. Bake in thin layers. Add 
cocoanut to frosting. Contributed, Williams, Ariz. 

POTATO CAKE. 

Four eggs, two cups sugar, one cup butter, one cup grated 
chocolate, one cup mashed potatoes, one cup chopped nut meats, 
three cups flour, one-half cup milk, two teaspoons baking pow- 
der, one teaspoon cloves, one nutmeg, grated. Mrs. E. E. Teft, 
Anacortes, Wash. 

CARL'S POTATO CAKE. 

One cup sugar, one-half cup butter, two eggs, one-half cup 
mashed potatoes, one-fourth cup sweet milk, one-half cup 
chopped walnuts, one-fourth cup chocolate, one cup flour, one 
teaspoon baking powder, one-half teaspoon each cloves cinna- 
mon, nutmeg, one-half cup raisins. Bake thirty minutes in 
slow oven. Mrs. Fred W. Sisson, Lalomai 'Lodge, Oak Creek 
Canyon, Ariz. 



68 THE ARIZONA COOK BOOK 

POUND CAKE. 

Three-fourths pound butter, one pound pulverized sugar, one 
and one-half pounds flour sifted nine times with two level tea- 
spoonfuls baking powder, twelve eggs beaten separately, one- 
half small tumbler rose water, ,two teaspoonfuls vanilla, one-half 
grated nutmeg. To the creamed butter and sugar add the well 
beaten yolks, then the nutmeg and vanilla. Beat in flour and 
rose water alternately. Last the beaten whites of the eggs. 
Bake in two oiled tube cake pans, in a moderate oven for two 
hours or more. Ice with good firm icing. This cake will keep 
two weeks. Mrs. M. S. Carpenter (deceased), Hackensack, 
N.J. 

Mooney "What kind of cake was that yez sent wid me dinner this 
mornin', Rosy?" 

Rosy "Tftat was pound cake, Jerry." 

Mooney "Pound cake, is it? Faith, then be the way it felt all the 
afternoon I thought it was a ton." 

SPICE CAKE. 

One and one-half cups brown sugar, one-half cup butter, 
cream, butter and sugar, one cnp sour cream one teaspoon 
soda dissolved in the cream, one teaspoon cloves, one teaspoon 
cinnamon, one teaspoon nutmeg. Bake in two layers, ice with 
carmel icing. Carmel Icing: Three cups granulated sugar, 
one-half cup Rose Bud drip syrup or one-half cup brown 
sugar, one and one-half cups milk placed in pan, let boil until 
it makes a soft ball in water as for Fudge ; take from fire, add 
piece of butter size of walnut, one tablespoon vanilla, let cool, 
beat to a cream, and ice cake when the cake is cold. Mrs. Geo. 
Barney, Williams, Ariz. 

SPICE CAKE. 

One cup butter, one and one-half cups brown sugar, yolks of 
five eggs, one cup sweet milk, two cups flour, two teaspoons 
baking powder, one teaspoon each, cinnamon, cloves and nut- 
meg. Bake in three layers. Mrs. Willis Patterson, Williams, 
Ariz. 

SPICE CAKE. 

Four eggs, one cup sour milk, one tablespoon butter, one 
and one-half cup powdered sugar, one teaspoon cinnamon, 
cloves, alspice, each, one-half teaspoon nutmeg, one-half tea- 
spoon soda, beat the whites and yolks separately ; cream 
the butter and sugar, then add beaten yolks, then cream the 
mixture before adding flour and spices and beat again, then 
add the beaten whites. .Mrs. Martha Mclntyre Arey (de- 
ceased), San Bernideno, Calif. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 69 

SPICE CAKE. 

One and one-half cups of brown sugar, one tablespoon of 
butter, one small cup of sour cream, four eggs, reserving the 
whites of two for frosting, one teaspoon of all kinds of 
spices, one teaspoon of soda dissolved in the cream, one 
teaspoon of baking powder sifted with flour enough to 
make a soft dough, bake slowly, either in layers or loaf. Very 
good. Mrs. R. S. Teeple, Holbrook, Ariz. 

SPICE LAYER CAKE. 

One and one-half cups sugar, one-half cup butter, yolks three 
eggs (save the whites for icing), one and one-half cups milk, 
one teaspoon cinnamon and cloves, three-fourths cup chopped 
raisins, three-fourths cup chopped walnuts, two teaspoons bak- 
ing powder and flour to make stiff enough to bake. Mrs. Erg- 
mann, Jr., Los Angeles, Calif. 

CREAM SPICE CAKE. 

Two cups brown sugar, two and one-half cups flour, one-half 
cup butter, one-half cup sour cream, yolks of five eggs or three 
whole ones, two teaspoons cloves, two teaspoons cinnamon, 
one-half teaspoon allspice, one-half teaspoon ginger, one-half 
teaspoon nutmeg, one teaspoon soda. If cream is too rich, add 
sweet milk. 

SPICE CAKE. 

One cup of sugar, one cup sour cream, three eggs, one-half 
teaspoon soda. Two cups of flour, one-fourth teaspoon salt, 
one-half teaspoon each ground cloves, nutmeg, cinnamon and 
allspice, one cup of nuts, one cup of raisins, one tablespoonful 
of ground chocolate. Bake in slow oven. This is a high alti- 
tude recipe used in Trinidad. Mrs. E. A. Coleman, Wichita, 
Kans. 

SPICE CAKE. 

Add one cup sugar, one tablespoon butter, four eggs (leave 
two whites for i.cing if desired), one cup milk, ope and one-half 
teaspoons of baking powder, one teaspoon cinnamon, one-half 
teaspoon cloves, one-half teaspoon nutmeg. Add flour. Ground 
walnuts make it very good. Miss Elfie Emerson, Williams, 
Ariz. 

PORK CAKE. 

One pound salt pork ground fine, one-half pint boiling water, 
one pound seeded raisins, one cup molasses, two cups brown 



70 THE ARIZONA COOK BOOK 

sugar, one teaspoon soda, one ounce cloves, two ounces cinna- 
mon. Stir stiff with flour. Mrs. H. M. Stark, Williams, 
Ariz. 

PORK CAKE. 

Two cups brown sugar, four teaspoons cinnamon, one tea- 
spoon cloves, one nutmeg, one and one-half cups molasses, one 
teaspoon of soda, three eggs, one pound salt pork chopped fine, 
one pint boiling water poured over the pork, two sieves of flour, 
one pound of raisins, one pound of currants, one pound of wal- 
nuts, small piece of citron and lemon peel. Mrs. \V. Patter- 
son, Williams, Ariz. 

PORK CAKE. 

One pound salt pork chopped fine, one pint boiling water 
poured over pork, two cupfuls sugar, one cup molasses with 
one teaspoonful of soda stirred in molasses, one pound seeded 
raisins, one- fourth pound chopped citron, two teaspoon fills bak- 
ing powder sifted with five cups of flour, add half teaspoonful 
all kinds spices desired. Mrs. Finney, Williams, Ariz. 

"OL.D SOUTHERN POUND CAKE." 

Contents : One pound of butter, one pound of pure light 
brown sugar, one pound of flour, sixteen eggs. Directions : 
No spoon to be used. Butter and sugar creamed with the 
hands, and eggs added one at a time, into the creamed butter 
and sugar, saving whites of two eggs for frosting. Flour to be 
sifted three times before used, and to be weighed after last sift- 
ing. Add one heaping teaspoonful baking powder to the flour, 
then flour to be added gradually to the creamed butter, sugar 
and eggs. To preserve or keep this cake moist for some length 
of time, one wine glass of wine can be added. When adding 
the wine, add a little more flour. A large pound tin or two 
small half pound tins should be used. If baked in large size 
tins, must stay in oven one hour. Fire to be slow and steady. 
Frosting: To be made same as for any other cake, with the 
two whites of eggs left. The old southern method was to use 
powdered sugar instead of frosting. (This is the old Jefferson 
family pound cake recipe and has been used continuously in my 
mother's family for almost a century.) Miss Florence Atkin- 
son, Chicago, 111. 

POUND CAKE. 

One and one-fourth pounds flour, one and one-fourth pounds 
sugar ,one pound butter, twelve eggs. Cream butter and sugar, 
add eggs, then flour, and flavor to taste. W. A. Field, Wil- 
liams, Ariz. 



WILLIAMS PUB.UC LIBRARY ASSOCIATION 71 

PRUNE CAKE. 

Two-thirds cupful butter, one cupful sugar, three eggs, two 
cupfuls flour, four tablespoonfuls milk, one-fourth teaspoon 
soda, one heaping cupful prunes, two teaspoonfuls allspice, two 
teaspnoonfuls nutmeg, two teaspoonfuls baking powder. Mrs. 
McDonald Robinson, Williams, Ariz. 

SNOWBALL, CAKE. 

Cream one cup sugar, and one-half cup butter; add one-half 
cup milk, two cups flour, one-half teaspoon soda, one teaspoon 
cream of tartar, then add the whites of three eggs, beaten stiff. 
Bake in a sheet. Frosting : Two cups sugar, two-thirds of 
a cup of milk ; boil ten minutes. Add a little lemon, and beat 
until cold. Mrs. E. C. Mills, Maine, Ariz. 

SNOW CAKE. 

One-half cup butter, one cup sugar, whites of four eggs 
beaten stiff, one cup milk, one and one-half cups flour, one tea.- 
spoon baking powder. A good layer cake is made from this by 
adding yolks, more milk and flour. Mrs. J. F. Daggs, Wil- 
liams, Ariz. 

A GOOD SPONGE CAKE. 

Separate the whites and yolks of four eggs. When the whites 
are stiff enough to remain in the bowl when it is inverted, beat 
into them one-half cup sugar which must be granulated. Pow- 
dered sugar makes tough cake. Then beat the yolks, add to 
them another half cup of sugar, beating for five minutes by the 
clock ; this latter .is very important as the delicate texture of the 
cake depends upon it. Add to the yolks the juice and grated 
rind of one lemon. Now beat well together the yolks and 
whites. At this stage, beating is in order, but must be abso- 
lutely avoided after adding the flour, of which take one cup ; this 
is to be tossed or stirred into it with a ligt turn of the wooden 
spoon. The cup of sugar should be generous, the flour scanty. 
Bake for twenty-five minutes in a moderate oven. Just before 
putting in the oven sprinkle on top through a sifter about a 
tablespoonfnl of granulated sugar. -Miss Katherine Anderson, 
Williams, Ariz. 

SPONGE CAKE. 

Weigh three eggs, separate, and beat well the weight of the 
eggs in sugar, one-half the weight of the eggs in flour; add 
sugar gradually to the beaten yolks, juice of one-half a lemon 



72 THE ARIZONA COOK BOOK 

and a little of the rind, then the flour with one teaspoonful of 
baking powder sifted in it. Fold in the beaten whites last. 
Bake in pretty hot oven. Use a wire beater througout. Mrs. 
M. S. Carpenter, Hackensack, N. j. 

SPONGE CAKE (FINE). 

Ten eggs, one pound granulated sugar, one-half pound flour, 
juice and rind of one-half lemon. Beat the yolks and sugar 
together for at least half an hour, add the lemon, then the 
beaten whites and flour last. Sprinkle the top with sugar. Bake 
in moderate oven. This is a moist cake and has a thick crust. 
Contributed, Saginaw, Mich. 

SPONGE CAKE. 

One cup of sugar and yolks of five eggs creamed together. 
Five tablespoons water, one and one-half cups of flour, one 
rounding teaspoon baking powder, flavoring. Last add whites 
of five beaten eggs. Miss Effie Emerson, Williams, Ariz. 

SPONGE CAKE. 

Three eggs, one and one-half cups sugar, one-half cup water, 
two cups flour, two teaspoons baking powder, one tablespoon 
lemon juice. Miss J. M. Daggs, Williams, Ariz. 

SPONGE CAKE. 

Four eggs, beat whites stiff ; one cup sugar with beaten yolks, 
one cup flour, scant teaspoon baking' powder. Mrs. Geo. A. 
Cole, Middletown, Conn. 

CREAM SPONGE CAKE. 

One and one-half cups flour, one cup sugar, stirred together : 
two eggs, beaten slightly in a teacup filled with rich milk, one- 
half teaspoon soda, one teaspoon cream tartar. Mrs. Geo. A. 
Cole, Middletown, Conn. 

HOT WATER SPONGE CAKE. 

One and one-half cup of powdered sugar or one and one- 
quarter cup granulated, four eggs, two teaspoons baking pow- 
der, (small), one tumbler flour, one pinch salt, four tablespoons 
boiling water. Cream yolks and sugar thoroughly then add 
beaten whites and flour, stir well and then stir in boiling water. 
Delicious. Mrs. Watson, Bay City, Mich. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 73 

OLD PHILADELPHIA SPONGE CAKE. 

Beat together one pound granulated sugar and the yolks of 
ten eggs until as light as cream ; the more these are beaten the 
finer will be the grain of the cake, add the juice and grated yel- 
low rind of one lemon, have the whites of the eggs beaten to 
a stiff froth and add alternately to the mixture with one-half 
pound sifted flour, bake twenty-five minutes. Bake in a single 
cake, or in patty pans. Contributed. 

OLD FASHIONED SOUR MILK CAKE. 

One cup sugar with one egg stirred in, two-thirds cup melted 
butter, two-thirds cup of sour milk (buttermilk is best), with 
one-half teaspoonful of soda dissolved and stirred in, flavor 
with nutmeg, two and one-half cups of flour, with one-half tea- 
spoonful of baking powder sifted in. A good spiced cake can 
be made by adding to this recipe one-half cup of molasses, with 
a pinch of soda well beaten in and a teaspoonful each of cloves 
and cinnamon, and one-half cup flour. Bake slowly. Mrs. 
John J. Staley, Manistee, Mich. 

STRAWBERRY CAKE. 

Make any nice layer cake. Between the layers put mashed 
preserved strawberries drained of juice, and on top put lightly 
whipped sweetened cream. Dot with large berries. Or bake a 
shallow angel food and pile the top with wipped cream and 
berries after icing the sides. J. W. Bayles, Williams, Ariz. 

SUNSHINE CAKE. 

One and one-half cups pulverized sugar, one cup flour, ten 
eggs (whites), six eggs (yolks), one teaspoon extract of lemon, 
one teaspoon cream of tartar. Beat whites of eggs until stiff 
and dry. Add sugar gradually with continued beating. Then 
add yolks of eggs with lemon exartct, yolks beaten until thick 
and lemon colored ; cut and fold in flour mixed and sifted with 
cream of tartar. Bake fifty minutes in moderate oven in angel 
cake pan. Mrs. F. M. Wood, Mayer, Ariz. 

SUNSHINE CAKE. 

Cream together, one and one-fourth cups sugar, three-fourths 
cup butter ; yolks of eight eggs, well beaten ; three- fourths cup 
milk, flavoring, two and one-fourth cups flour, one good tea- 
spoon baking powder. Bake in layers. Mrs. F. W. Smith, 
Williams, Ariz. 



74 THE ARIZONA COOK BOOK 

SUNSHINE CAKE. 

"It's the song ye sing and the smiles ye wear, 
That makes the sun shine everywhere." 

"What we call Luck, 

Is simply Pluck; 

And doing things over and over; 
Courage and will, 
Perserevarnce and skill, 
Are the four leaves of Luck's Clover." 
Contributed. 

SUNSHINE CAKE. 

Six eggs, one medium glass flour, one and one-fourth glasses 
granulated sugar, one scant teaspoon cream tartar, one pinch 
salt, two teaspoons lemon juice, one teaspoon grated lemon 
rind or teaspoon lemon or orange extract. Sift the flour with 
the cream tartar and salt six times. Sift the sugar and put it 
back in sieve. Separate the eggs, beat yolks to thick cream, put 
in lemon juice and .flavoring. Beat the whites to stiff froth, 
then beat in the sugar little at a time. Then add yolks to the 
whites, sift in flour and fold in slowly. Bake in moderate oven. 
Do not grease cake tin. Bake forty or forty-five minutes. 
When done invert the tin. Frosting: Take one-half cup 
sugar, one teaspoon lemon or orange extract and stir until the 
consistency of frosting. Mrs. John C. Brown, Los Angeles, 
Calif. 

SUNSHINE CAKE. 

After using the whites for angel food take the eleven yolks 
of the eggs, one cup of butter, two and one-half cups of flour, 
two cups of sugar, one cup of milk, one teaspoonful of baking 
powder. Bake in loaf or layers. Mrs. Don Reed, Harper, 
Kans. 

SUNSHINE SPONGE CAKE. 

One cup of sugar, four tablespoons of water (cold), six eggs 
beaten separately, one and one-half cups of flour, one heaping 
teaspoon of baking powder, lemon extract or any kind of 
flavoring. Put the beaten whites of eggs in last. This can be 
baked in any form. Mrs. Rose L. Hicks, Williams, Ariz. 

TEA CAKE. 

Four cups flour, four teaspoons baking powder, one and one- 
fourth cups sweet milk, one cup sugar, one egg ,one and one- 



PUBUC LIBRARY ASSOCIATION 75 

fourth cups walnut meats ground coarsely. Stir all together 
and let stand twenty minutes before baking in a loaf. Is better 
to stand a few days before eating. Slice and eat with butter. 
Delicious. Mrs. Homer Stuntz, Madison, N. J. 

WHITE CAKE. 

One and three-fourths cups sugar, one cup butter, one cup 
milk, whites of seven eggs, three cups sifted flour, two tea- 
spoons baking powder, vanilla. Icing: Two cups sugar, 
three wine glasses of water, whites of two eggs. Mrs. Geo. 
Irwin, Williams, Ariz. 

WHITE CAKE. 

Whites of seven eggs, two cups pulverized sugar, one cup 
butter, one cup sweet milk, three cups flour, one cup cornstarch, 
two teaspoons baking powder. First mix one cup pulverized 
sugar with the well beaten whites of the eggs. The other cup of 
sugar to be creamed with the cup of butter. To this add the 
milk, cornstarch ; flour with baking powder and last the whites 
of eggs. Miss M. J. Orth, Los Angeles, Calif. 

WHITE CAKE. 

One teacup sugar, one-fourth pound butter. Cream sugar 
and butter, then add the stiffly beaten whites of four eggs, one- 
half cup milk or water, two cups flour, one teaspoon baking 
powder sifted with flour, flavor to taste. Be sure to use the 
same sized cup to measure. Contributed, Williams, Ariz. 

ENGLISH WALNUT CAKE. 

One cup sugar, three- fourths cup butter, creamed; three 
eggs, saving white of one for icing; three- fourths cup water, 
two cups flour, one teaspoon baking powder, one-half cup wal- 
nuts, cut not too fine. Bake either in loaf or layer, flavor with 
almond. Miss Eva Wheeler, Flagstaff, Ariz. 

WHITE CAKE. 

One cup sugar, one-half cup butter, one-half cup milk, two 
cups flour, two teaspoons baking powder, whites of three eggs 
well beaten. Make three 'layers. Frosting: Yolks of three 
eggs, one cup sugar, one-half teaspoon vanilla. Beat fifteen 
minutes. Mrs. Bruner, Los Angeles, Calif. 

WHITE WEDDIXCi CAKE (VERY NICE). 

One cup of butter, two cups of sugar, three cups of flour, 
three spoonfuls of baking powder, whites of eight eggs, one 



76 THE ARIZONA COOK BOOK 

pound citron sliced thin, one pound of almonds blanched and 
chopped fine, one medium sized fresh cocoanut, grated ; one- 
half cup rose water. Cream butter and sugar thoroughly, 
add one cup of milk, and flour in which baking powder has been 
sifted three times; stir well, add fruit and nuts, stirring only 
enough to mix thoroughly; last of all add the whites of the 
eggs beaten to a stiff froth, and the wine. Fold in lightly and 
bake in a moderate oven. Mrs. C. D. Gardner, Manistee, Mich. 



SMALL CAKES 



"It is the bounty of nature that we live; but of philosophy that we 
live well." Seneca. 

LITTLE FRUIT CAKES. 

Cream together three-fourths cup butter and two cups sugar ; 
add three well beaten eggs, one-half teaspoon nutmeg, one-third 
teaspoon cloves, one-fourth teaspoon mace, one teaspoon all- 
spice. Mix, sift together with one teaspoon cream tartar and 
three cups flour. Dissolve three-fourths teaspoon soda in one 
cup milk, add part of the flour to the egg mixture, then the 
milk and the remainder of the flour. Dredge with the flour one 
cup sliced citron and two cups seeded raisins and add to the 
batter. Bake in small tins in moderate oven. Miss Pearl Bru- 
ner, Los Angeles, Calif. 

LEMON CUP CAKES. 

Two cups of sugar, one cup of butter, four eggs beaten sepa- 
rately, the whites put in last; one-half cup of lemon juice. One 
teaspoon soda in a little water in a glass, fill up the glass with" 
sweet milk; one quart of flour, beaten whites of the four eggs. 
Bake in patty tins. This will make three dozen. Mrs. P. J. 
Burns, Williams, Ariz. 

LUNCHEON CUP CAKES. 

Break one egg in a small cup and fill up with sweet cream; 
beat them together, then add one small cup of sugar,- one and 
one-half cups of flour, one teaspoonful of baking powder sifted 
with the flour, flavor with half teaspoonful of mace, sprinkle 
with colored granulated sugar and bake in gem pans. Mrs. 
R. S. Teeple, Holbrook, Ariz. 

DELICIOUS CAKES OK OATMEAL COOKIES. 

One cup shortening (half lard and half butter), one large 
cupful of clarified sugar creamed with butter; two eggs well 
beaten, nine tablespoonfuls of sour milk, one scant teaspoonful 
of soda dissolved in milk, one teaspoonful of cinnamon, one- 
half teaspoonful of nutmeg, pinch of salt, one-half cup of chop- 
ped nut meats, one cupful of chopped raisins, one small tea- 
spoonful of baking powder sifted with two cups of flour, add 
one cupful of oatmeal last (ground through your meat chopper) . 
Bake in muffin tins, but can be baked as dropped cookies if pre- 
ferred. Mrs. J. W. Smith, Williams, Ariz. 



78 TIIK ARIZONA COOK BOOK 

CHOCOLATE ECLAIRS. 

Make a cream puff paste with two tablespoonfuls lard, four 
tablespoon fills water, one teacupful sifted flour, one-half tea- 
spoonful salt, three beaten eggs. Put the lard and water to- 
gether with the salt, in a shallow sauce pan, and let come to a 
very good boil, stir in the sifted flour, and make a good paste. 
Remove from the fire, put in a mixing bowl, let cool a little, stir 
in the beaten eggs gradually. Dust with flour and grease the 
baking pan. Drop mixture in pan in any desired shape, brush 
with egg wash, and let stand a while to smooth off before bak- 
ing in quick oven. When baked, split the side or end, fill with 
prepared custard (or whipped cream). Replace and make a 
chocolate icing top of each. Serve cold, but fresh. Miss Wik- 
strom, Williams, Ariz. 

LEMON GEM CAKES. 

Two cups sugar, one cup butter, one-half cup lemon juice, 
one cup sweet milk, one quart sifted flor, four eggs, one tea- 
spoon (level) soda, two tablespoons lemon extract. Cream 
sugar and butter. Add the well beaten eggs, lemon juice, soda, 
dissolved in the sweet milk, lemon extract and then the flour. 
Bake in gem tins. Mrs. E. E. Tefft, Anacortes, Wash. 

HERMITS. 

One cup of sugar, one cup of shortening, one cup of sour 
milk, one cup of raisins, one cup of currants, one cup of walnuts, 
chopped ; one cup of brown sugar, one teaspoon of cinnamon, 
one teaspoon of cloves, one teaspoon of nutmeg and two tea- 
spoons baking' powder. Mix to a thick batter; take teaspoon 
and drop in baking pan. Mrs. H. A. Hicks (deceased), Wil- 
liams, Ariz. 

HERMITS. 

One and one-half cups brown sugar, one cup shortening, two 
eggs, one-half cup sour milk, one teaspoon soda, one teaspoon 
each of cloves, allspice and cinnamon ; flour to thicken ; one cup 
raisins; add nuts if you wish. Drop in well greased pans. 
Miss Dorothy Stark, Williams, Ariz. 

HERMITS. 

Mix together two cups sugar, one cup molasses, one cup 
pure lard softened, and two level teaspoonfuls soda dissolved 
in a cup of warm water. Add two well beaten eggs, two tea- 
spoonfuls cinanmon, one teaspoonful cloves, six cups flour and 
one cup fruit, which may be raisins, seeded, chopped English 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 79 

currants or chopped prunes. Mix very soft, cut out with a 
cooky cutter and bake in floured tins in a medium hot oven. 
Mrs. John Langowsky, Williams, Ariz. 

HOW TO MAKE KISSES. 

The secret of good kisses lies in the beating. Beat the whites 
of two eggs to a stiff froth, then add two cupfuls of granulated 
sugar and one teaspoonful of vinegar. Beat well for twenty 
minutes. Turn your making pan upside down, and cover with 
oiled paper. Drop the mixture in teaspoonfuls on the pan. 
Then bake slowly twenty-five minutes. This quantity make*, 
two dozen. Mrs. J. W. Smith, Williams, Ariz. 

MACAROONS. 

Whites of two large eggs beaten stiffly. Add gradually, 
one cup powdered sugar, one-half cup grated chocolate 
(steamed over kettle to melt), one cup nuts (walnuts are best) 
chopped. Flavoring one-half teaspoonful vanilla. Drop by 
teaspoonfuls. Bake in lightly buttered pans or on paper for 
fifteen or twenty minutes in slow oven. Take off on platter to 
cool, using a broad knife or spatula. Put a little milk on each 
one, also a marshmallow. Let stand in the oven till melted a 
little. Serve with whipped cream. Delicious and rich. Mrs. 
Geo. A. Cole, Middletown, Conn. 

MACAROONS. 

Put a little milk on each one, also a marshmallow. Let stand 
in the oven till melted a little. Serve with whipped cream. 
Delicious and rich. Mrs. Geo. A. Cole, Middletown, Conn. 

DATE MACAROONS. 

One pound dates chopped fine, one pound blanched almonds 
chopped fine, whites of four eggs beaten to a stiff froth and one 
cup granulated sugar. Beat the sugar into the whites of the 
eggs gradually, add the dates and almonds and bake the mix- 
ture on buttered paper in a moderate oven. Contributed. 

MACAROONS. 

Whites two eggs, one- fourth pound pulverized sugar, 
one cup nuts ground, drop from spoon on greased paper, bake 
in slow oven twenty to twenty-five minutes. To make stick to-, 
gether rub with white of egg. Mrs. R. W. Mclntire, Phoenix, 
Ariz. 



82 TllK ARIZONA COOK BOOK 

MARGUERITES. 

Take long crackers, spread with butter, then with finely 
chopepd nuts, beat the whites of two eggs stiff, add a little pul- 
verized sugar, spread over crackers, place in oven to brown. 
Mrs. A. B. Lebsch, Williams, Ariz. 

MARGUERITES. 

Long Insland Wafers. Spread with a rather soft frosting in 
which as been mixed finely chopped nuts, add a few drops of 
lemon juice to taste good. Brown slightly or just heat to 
harden in the oven. Serve with afternoon tea. Mrs. A. O. 
Wheeler, Manistee, Mich. 

MARGUERITES. 

One dozen crackers, white of one egg, on teaspoon ful va- 
nilla, one-half cup sugar. Beat egg till stiff, then add sugar, 
spread on crackers, put in oven till hardens. Mrs. H. D. Sea- 
ton, Portland, Ore. 

MARGUERITES. 

Eighteen crackers, whites of seven eggs, one-fourth cup 
sugar and two tablespoons walnuts or pecans chopped fine. 
Beat the whites of eggs until they are stiff, add sugar and 
beat briskly; then stir in chopped nuts. Spread the mixture on 
the crackers and put in a moderate oven until brown. Mrs. 
Roy Perkins, Williams, Ariz. 

ROCKS. 

One and one-half cups sugar, three-fourth cup butter 
(creamed), one teaspoon nutmeg, one teaspoon cinnamon, one 
teaspoon soda, one-half cup sour milk, one cup nuts, one cup 
raisins, three eggs; flour to make a very stiff batter. Drop 
with spoon. Mrs. J. E. Jones, Flagstaff, Ariz. 

ROCKS. 

Cream one-half cup butter, add gradually while beating one- 
half cup-sugar, two eggs slightly beaten, and two cups of flour 
mixed with one teaspoon cinnamon, one-half teaspoon cloves, 
one and one-half teaspoons baking powder and a pinch salt. 
Then add one-half cup each chopped nuts and raisins. Shape 
* into balls and bake. Mrs. E. S. Marez, Bisbee, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 81 

RUSSIAN ROCKS. 

One and one-half cups brown sugar, one-half cup butter, one- 
half pound walnuts, two eggs, four tablespoons hot water, One- 
half box raisins, one teaspoonful cinnamon, one-half teaspoon- 
ful cloves, one level teaspoonful soda, two and one-half cups 
flour. Drop from spoon into pan. Mrs. E. P. Pooler, Flag- 
staff, Ariz. 

SPONGE DROP CAKE. 

Three eggs, one cup sugar, one cup flour, one tablespoon of 
water, one small teaspoon baking powder, vanilla. Beat yolks 
until very light, add sugar, beat light and creamy, add water. 
Sift flour and baking powder two times. Have whites of eggs 
beaten to stiff froth, add little flour lightly ; then little of whites 
of eggs, fold in lightly, rest of flour and egg, until all is used. 
Drop teaspoonful on tins one inch apart. Bake in moderate 
oven. Ice with boiled icing. Mrs. John Juhl, Williams, Ariz. 

CHOCOLATE SQUARES. 

Six eggs, beat whites and yolks separately ; add to yolks a 
pinch of salt, one cup pulverized sugar, one-half cake of sweet 
chocolate, pinch of allspice and cinnamon, one-half cup of flour, 
one teaspoon baking powder heaped a little ; add last the beaten 
whites of eggs. Bake in a well greased dripping pan. 
\Yhen baked cut in half, put together with jelly. Cut in squares, 
roll in pulverized sugar. Mrs. Kitzenger, Mainstee, Mich. 

NUT WAFERS. 

One cup brown sugar, one cup chopped nuts any kind ; one 
tablespoonful flour, one tablespoonful butter, one egg well 
beaten. Drop mixture on well oiled pans, leaving room for them 
to spread. Moderately slow oven. This will make about two 
dozen wafers. Mrs. R. R. Ringwald, Omaha, Nebr. 



82 T1I1C ARIZONA COOK BOOK 



WIWJAMS PUBIJC UBRARY ASSOCIATION 83 



84 THE ARIZONA COOK BOOK 



WILUAMS PUBIJC LIBRARY ASSOCIATION 85 



THE ARIZONA COOK BOOK 



CANDIES 



"These recipes are fine and dandy for any kind of home made 
candy." 

NUT BALLS. 

Take great quantities of nuts, walnuts, figs and dates, run 
through meat grinder, form in balls size of walnut, roll in 
powdered sugar. Miss Dempsey, Manistee, Mich. 

BUTTER SCOTCH. 

Two cups brown sugar one-half cup butter, four table- 
spoons molasses, two tablespoons vinegar, two tablespoons 
water. Boil fifteen minutes, pour in pan. Mrs. Geo. A. 
Coles, Middletown, Conn. 

CANDY. 

Two and one-half cups granulated sugar, one-half cup 
milk, butter size of walnut, mix and boil, stirring all the time : 
when it will make a soft ball when dropped in cold water, 
take from stove and stir in a cup of walnuts, as soon as it 
begins to look a little thick or creamy, pour on buttered 
plates, when it has set mark off in squares. Mrs. G. W. 
Glowner, Williams, Ariz. 

CHOCOLATE POPCORN BALLS. 

Pop some popcorn and pick out only the crisp, tender grains. 
Place in a saucepan two cupfuls of granulated sugar, one-half 
cupful of water and one-fourth teaspoonful of cream of tartar. 
Boil until it spins a thread or forms a hard ball when dropped 
into cold water; then flavor with a teaspoonful of vanilla. Pour 
part of this sugar syrup over the popcorn, and let the remainder 
stand on the back of the range. Form into tiny popcorn balls 
with the fingers and then dip into the remaining syrup one at a 
time. Set aside on greased paper to cool. When cool dip into 
melted sweetened chocolate. 

CHOCOLATE CARAMELS. 

Two cups brown sugar, one cup boiling water, boil until 
threads from spoon, take from stove and let cool, when cool 
beat until hard, mold and lay on paper to harden, dip in 
melted chocolate, half walnut on each. Miss Myrtle Juhl, 
Williams, Ariz. 



88 THE ARIZONA COOK BOOK 

CRACKLE. 

Two cups of white sugar, butter the size of egg, one cup 
water, one teaspoon lemon juice, when it hardens in cold 
water remove from the fire and add teaspoon vanilla, as soon 
as cool enough to handle flour the hands and pull. Mrs. 
Brophy, Williams, Ariz. 

NUT AND ORANGE CREAM. 

Three cups brown sugar, one cup water, butter size of an 
egg, one cup chopped walnuts, one cup orange peeling chopped 
fine. Cook butter, sugar and water until it forms a hard ball 
when dropped in cold water, add peeling and nuts and let it cool 
a little then beat it until it is creamy, drop in balls and cool. 
Miss Margaret A. Dermont, Williams, Ariz. 

'Sweets to the sweet." 
CREAM NUT CANDY. 

One cup sugar (cane), one-half cup water, one-half cup 
corn syrup, one cup walnuts, whites of two eggs, few drops 
vanilla, to one cup sugar add one-half cup water and one- 
half cup corn syrup thoroughly mixed, stir until sugar is 
slightly dissolved and cook until syrup threads or forms a 
ball when dropped in cold water, remove from fire and 
slowly add to the well beaten whites of two eggs, beating 
constantly until thick enough to pour into buttered pans or 
plater lined with nuts, when cold cut in cubes and serve. 
Just before pouring the candy into platter add the flavoring. 
Miss Katherine Wells, Glendale, Calif. 

WALNUT CREAM CANDY. 

Whites of two eggs, equal part water, stir in powdered 
sugar until stiff enough to mold in the hands without sticking, 
mold into balls and place walnut kernel on each one as made, 
flavor and color as desired. Mrs. G. W. Glowner, Williams, 
Ariz. 

CREAM PEPPERMINTS. 

One cup of granulated sugar, one-half cup of water, cook 
a few minutes, stir in powdered sugar till thick enough to 
mold, add eight drops of oil of peppermint. Mrs. Geo. A. 
Coles, Middletown, Conn. 

DIVINITY. 

Two cups sugar, one-half cup corn syrup, one-half cup 
cold water, pinch of salt, whites of two eggs, one-quarter 



WILLIAMS PUBLIC LIBRARY ASSOCIATION ^ 89 

pound walnuts, put sugar, syrup and water in a sauce pan 
on stove and stir until dissolved, cook, stirring occassionally 
until it strings or forms a hard ball when put in cold water, 
then stir in this hot syrup the white of two eggs beaten stiff, 
remove the mixture from stove, set in pan cold water and 
beat constantly until stiff and creamy, add the nuts, put in 
buttered dish cut in squares and let cool. Miss Pearl Bruner, 
Los Angeles, Calif. 

DIVINITY. 

Two cups sugar, one-half cup corn syrup, one-half cup 
water, boil until candy makes a fine soft ball in cold water 
then pour boiling candy into beaten whites 'of two eggs and 
beat till almost cold, then add one-half cup chopped nuts, 
season with vanilla and pour in buttered plates to cool. Miss 
Metlar, San Francisco, Calif. 

PEPPERMINT DROPS. 

Two cupfnls granulated sagar, one-half cup water, boil 
three minutes, then add two teaspoonfuls essence of pepper- 
mint. Take from the fire, stirring hard until creamy, mold 
with hands or drop from teaspoon. Mrs. E. L. Donahue, 
Williams, Ariz. 

STUFFED FIGS. 

One pound pulled figs, one white of egg, one-half pound 
mixed nuts, six tablespoons powdered sugar, one-half tea- 
spoon vanilla or half of grated rind, yellow rind of orange. 
Mehtod The nut mixture may consist of almonds, pecans, 
English walnuts and fine nuts. Chop them very fine. Beat 
the white of one egg until partly light and gradually beat in 
the powdered sugar, continuing until mixture is stiff. Stir 
in the nuts and vanilla or orange rind, mix thoroughly. Split 
the figs carefully on one side and scrape out. a portion of the 
inside flesh, mix it with nuts ; then stuff the figs until they 
are quite distended, putting the skin together so that the split 
may not be seen. Arrange on a doylie in a glass dish and 
serve as bon-bons. Mrs. W. A. Richardson, Los Angeles, 
Calif. 

SEA FOAM. 

Four cups sugar, one cup Karo syrup, one cup of water ; 
boil until test forms hard ball in water, have ready whites of 
four eggs beaten stiff; over these slowly pour syrup, beating 
constantly. For this use two cups of nut meats. This 



90 THE ARIZONA COOK BOOK 

candy may be molded in a deep cake pan for slicing or turned 
into a platter and cut out in pieces. Mrs. E. A. Coleman, 
Wichita, Kan. 

OCEAN FOAM. 

Two cups sugar, one-half cup molasses, (Rose Bud Drip,) 
one-half cup boiling water. Boil until it hardens in water. 
Remove from fire, add well beaten whites of two eggs and 
one cup chopped walnuts, beat until stiff. Drop on buttered 
plates. Miss Marie Poison, Williams, Ariz. 



FONDANT. 

One and one-half pints granulated sugar, one-half pint water, 
one teaspoonful vinegar or one-fourth teaspoonful of cream of 
tartar. Boil till it makes a. soft ball in water, cool till hike 
warm, then flavor and stir till it gets like dough. It can be 
molded at once or placed in a sealed jar for future use. Miss 
Hallie Eisiminger, Congress, Ariz. 

CHOCOLATE FUDGE. 

Two tea cups sugar, one-half teaspoon butter, one cup milk, 
two heaping tablespoons cocoa, stir sugar and cocoa together, 
add milk and stir till boiling then add butter, when about 
done stir a little on a saucer and if it becomes pretty thick, 
take off the fire and beat, then pour into buttered dish and 
cut into squares. Miss Leslie Mayflower, Flagstaff, Ariz. 

CHOCOLATE FUDGE. 

Two cups of cream or milk to three and one-half cups of 
granulated sugar, lump of butter size of an egg. Boil the mix- 
ture until it threads, then add one-fourth pound of Baker's 
chocolate, melted, and boil briskly for ten minutes. Then add 
one tablespoon of vanilla and two cups of crushed walnuts ; 
beat until it begins to grain, then turn in platter. When cool, 
mark in squares. Mrs. Wilson H. Campbell, Williams, Ariz. 

BURNT ALMOND FUDGE. 

Brown blanched almonds in the oven and chop rather 
coarsely. Brown one-half cupful of granulated sugar in a 
granite pan; then add two-thirds cup of milk, and when the 
browned sugar is thoroughly dissolved add one cupful of 
granulated sugar and one'tablespoonful of butter. Boil until it 
makes a firm ball when dropped into cold water; flavor with 
almond extract and add one cupful of the brown almonds ; stir 
until creamy, then pour into pans and mark off into squares. 



WIUJAMS PUBLIC LIBRARY ASSOCIATION 91 

MAPLE FUDGE. 

Two cup fills maple sugar, one cupful cream (condensed), 
butter the size of an egg. Stir occasionally as it cooks. When 
it hardens in water, stir until it thickens ,then pour out in 
greased pans. Chopped nuts add greatly to the above. Miss 
Margarette A. Dermont, Williams, Ariz. 

MAPLE FUDGE. 

Two cups brown sugar, one cup maple syrup, one-half cup 
sweet milk, one teaspoon butter. Let boil until when a little 
stirred in a cool dish will cream, then remove from stove and 
add one cup chopped walnuts and stir until creamy. Pour in 
buttered pan and mark in squares. Set aside to cool. Mrs. I. 
Wheeler, Manistee, Mich. 

SOUK CREAM FUDGE. 

Two cups dark brown sugar, one cup granulated sugar, two 
squares of Baker's chocolate, two tablespoons of Karo syrup, 
four tablespoons of sour cream. Cook until test forms very 
soft ball in water, remove from fire, add two teaspoonfuls of 
vanilla, and beat smooth. Nuts may be added if desired. 
Mrs. E. A. Coleman, Wichita, Kans. 

MARSHMALLOWS. 

Take one,-half box gelatine, put to soak in six table- 
spoons of cold water. Take two teacups white sugar and 
eight tablespoons boiling water. Let cook till it forms a soft 
ball in water. Just before taking from the stove add a pinch of 
cream tartar. Put gelatine in and beat one-half hour. Flavor 
when half beaten. Pour into a platter lined with pulverized 
sugar. When cold, cut in squares and roll in pulverized sugar. 
Miss Lenia Eisiminger, Yuma, Ariz. 



NUT FOAM CHOCOLATES. 

Place in a saucepan two cup fills of granulated sugar, one- 
half cupful of water and one-fourth teaspoonful of cream of 
tartar. Boil until it forms a hard ball when dropped into cold 
water. Add a teaspoonful of vanilla and pour over the stiffly 
beaten whites of two eggs and beat until foamy. Drop from a 
spoon onto a greased paper or buttered plates, that have been 
spread with chopped nut meats. Press chopped meats over 
the top, mark off into squares, then set aside to cool. When 
cool dip into melted chocolate fondant or melted chocolate. 
These will be light and foamy in the inside and delicious to the 
taste. 



92 THE ARIZONA COOK BOOK 

NUT NOUGAT. 

Three cups granulated sugar, three-fourths cup corn' syrup, 
one-half cup water (just enough to dissolve sugar), whites of 
two eggs, two cups nuts (broken). Put sugar, syrup and water 
over the fire and stir until sugar is dissolved, let boil until the 
mixture forms a soft ball when dropped into cold water. When 
the mixture begins to thicken turn slowly into the beaten whites 
of two eggs, beating until thick, Add nuts (also raisins), and 
flavoring if desired. Mrs. Allan F. Hunt, San Diego, Calif. 

PANOCHE. 

Set three cupfuls of brown sugar and one cupful of cream 
over the fire. When it comes to a boil, add a pinch of salt and a 
piece of butter the size of a walnut. Boil until it makes a soft 
ball in cold water. Remove from the fire and when cool (not 
cold) add one teaspoonful of vanilla and beat until it is creamy. 
Add one cup of nut meats and pour into a buttered pan. Miss 
Sutherland, Tarkio, Mo. 

PANOC1IK. 

Two cupfuls brown sugar, one cupful white sugar, one cup- 
ful milk, one cupful chopped walnuts, one-quarter cupful mo- 
lasse, one tablespoonful butter, four tablespoonfuls chocolate, 
one teaspoonful vanilla, one saltspoonful salt. Let the sugar, 
milk, butter, salt and molasses come to a boil, then add the choc- 
olate and nuts. Boil until it thickens, then add the vanilla. 
Remove it from the fire and stir and whip until it thickens. 
After placing on buttered tins to cool, mark in squares, cubes, 
diamonds or circles. Miss Margarette A. Dermont, Williams, 
Ariz. 

FLUFFY RUFFLES OR DIVINITY FUDGE. 

Two cups sugar, one-half cup water, one-half cup corn 
syrup, pinch salt. Cook (without stirring) until it forms quite 
a hard ball in water, much harder than for fudge, but not brit- 
tle. Pour slowly into beaten whites of two eggs, stirring con- 
stantly until thick. Add teaspoonful of vanilla and last of all 
one pound chopped walnuts. Mrs. J. C. Buckee, Jr. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 93 



CHAFING DISH 



SALTED ALMONDS. , 

Half pound of almonds, tablespoon of butter or olive oil, salt. 
Shell, blanch and dry the almonds. Heat the butter or oil in 
the chafing dish, then add the almonds. Cook to a delicate 
brown. Shake the dish constantly and stir often to keep from 
burning. Drain trie almonds and dry on soft paper, and then 
sprinkle with fine salt. Contributed. 

EGGS WITH ASPARAGUS. 

Five eggs, one-half can of asparagus, one-half pint of milk, 
one tablespoonful of butter, two teaspoonfuls of flour, one-half 
teaspoonful of salt and a little pepper. Boil the milk, and stir 
in slowly the flour rubbed into the butter, salt and pepper ; when 
creamy stir in the tips of asparagus ; break in the eggs, and cook 
without stirring until they are set. Serve from the dish. 

STEWED REED BIRDS. 

Four Reed Birds, butter, salt, pepper, one-half cup rich stock, 
one teaspoon vinegar. Put into the chafing dish about two 
walnuts butter, or enough to float the birds. Season with salt 
and peper, and cook for six minutes, turning them frequently. 
Lay two birds on each slice of toast and pour over them a gravy 
made from the stock and vinegar. Serve hot. 

CHICKEN CROQUETTES. 

Four cups of minced chicken, one cup of bread crumbs, three 
eggs and drawn butter. Roll chicken, bread crumbs, eggs, sea- 
soning (and enough drawn butter to moisten), into pear-shaped 
balls. Dip them into beaten eggs and bread crumbs. Put into 
the chafing dish with enough butter to fry a nice brown. 

CREAMED CHICKEN. 

Two cups cold chicken cut into small pieces, one cup of 
chicken stock, one cup of milk or cream, two tablespoonfuls of 
butter, one heaping tablespoonful of flour, salt and pepper. 
Cook the butter and flour together in the chafing dish. Add 
the stock and milk and stir until smooth. Put in the chicken, 
salt and pepper, and cook three, minutes longer. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 95 

STEWED SOFT CLAMS. 

One-half dozen large soft clams, one teaspoonful of bptter, 
one-half point of boiled milk, one spoonful of cracker dust, salt 
and a dash of Cayenne pepper. Trim the rough parts from the 
clams. Put in the chafing dish the butter, and when quite hot 
add the boiled milk, qracker dust, salt and pepper. Simmer 
three minutes. 

EGGS WITH CURRY. , 

Five eggs, one gill of milk, one tablespoonful of butter, one 
teaspoonful of curry powder, one-half tdaspoonful of salt, one- 
half an onion. Rub inside of chafing dish with the onion and 
put in the butter. Beat the eggs and add the curry powder dis- 
solved in milk. Turn all into the chafing dish and stir until 
smooth. 

EGGS WITH CHEESE. 

Six eggs, three tablespoonfuls of grated cheese, one large 
tablespoonful of butter, one teaspoonful of onion juice or 
choped onion, one tablespoonful of paprika, and a little salt. 
Mix the cheese, butter, onion, paprika and salt in the hot gan, 
and stir until the cheese is melted. Break the eggs into a bowl, 
pour them into the cheese, reduce the flame of lamp, and stir 
until done. Stir in chopped parsley and serve with toast. 

SCRAMBLED EGGS WITH OLIVES. 

Five eggs, one tablespoonful of butter, one-fourth cup of 
milk, salt and pepper, one cup of olives cut into dice. Into the 
food pan, over boiling water put the butter. Turn in the eggs 
which have been beaten up with the milk. Stir in salt and 
pepper, and keep stirring occasionally until the eggs are creamy 
and firm. Then put out the flame and stir in the olives. 

FROG SADDLES. 

Frog's legs, three tablespoonfuls of butter, one gill of cream, 
pepper, salt and nutmeg. Melt the butter, stir the flour into it 
until smooth and add the cream. Then put in the legs, seasoned 
with pepper and salt. Cover and cook twenty minutes. 
A little more cream may be added while cooking, if necessary. 

CREAMED HALIBUT. 

One cupful of cold boiled halibut, two hard-boiled eggs, one 
cup and a half of milk, butter size of an egg, crumbs of flour 
crackers, catsup, salt, pepper. Shred the halibut with a fork; 
put the milk into the food pan with hot water below, and let it 



96 THE ARIZONA COOK BOOK 

come to a boil ; add butter, walnut satsup, salt and pepper, then 
the cracker crumbs and lastly the halibut. Let it cook five min- 
utes, then add the eggs chopped fine, and serve on a hot platter 
with bits of buttered toast. 

LAMB CHOPS. 

Small lamb chops, butter, salt. Rub inside of chafing dish 
with butter. Let it get very hot, so it will at once sear the 
chops and prevent the escape of the juices. Turn them often 
while cooking. 

LAMIJ Oil MUTTON CURRY. 

One-half cup of butter, one-half teaspoonful of onion juice, 
one pint of lamb cut in dice, one small teaspoonful of curry 
powder. Brow-n together in the hot pan the butter, onion, 
pepper and salt ; stir in the lamb and curry powder ; stir well and 
add the cream ; boil and serve with rice if possible. 

LAMB WITH TOMATO. 

One pint of lamb stock, one-half pint of tomatoes, chop- 
ped fine ; one pint of cold lamb, cut in dice; one tablespoonful of 
butter, one teaspoonful of onion juice, white pepper and salt. 
Boil the stock, then add the butter, tabasco if convenient, pepper, 
salt, onion and tomato ; boil and then put in the lamb, and sim- 
mer a few minutes. 

CALF'S LIVER AND BACON. 

Bacon, liver, flour and pepper. The bacon and liver should 
be cut in thin slices. Put the bacon in the chafing dish. When 
the fat is cooked out, draw the bacon to one side. After rolling 
in flour and peppering, put in the liver and cook until brown and 
tender, turning often. Serve a slice of bacon with each piece 
of liver. 

CURRIED LOBSTER. 

A pint each of lobster and weak soup stock, one teaspoonful 
finely minced onion, two teaspoonfuls of curry powder, one 
correespoonful of salt. Brown the onion in butter. Add the 
curry powder, stock and salt, and boil them together for five 
minutes. Then put in the lobster and serve as soon as heated 
through. Boiled rice should be served with this. 

LOBSTER PATTIES. 

The tail part of two boiled lobster cut into small pieces and 
seasoned well with salt and pepper and a little lemon juice, one 
pint of milk, one tablespoonful of flour, one large tablespoonful 



WILUAMS PUBUC LIBRARY ASSOCIATION 97 

of butter. In the chafing dish boil a pint of milk. Dissolve the 
flour in cold milk and add to the hot milk. When thick stir in 
gradually the butter, and allow it to become quite thick. Stir 
the lobster into the sauce, and when it has become hot, serve by 
filling the previously heated shells with the mixture. 

MUSHROOMS WITH BACON. 

One-half dozen slices nice English bacon, mushrooms as 
many as you like. The bacon should be streaked with lean and 
fried in the usual ways. Just before it is done add mushrooms 
and fry them slowly. Serve hot as possible. 

DEVILED 31EAT. 

Cold rare beef, or underdone mutton, or wings, drumsticks 
and sidebones of roast turkey, or large chicken may be used; 
one tablespoonful of butter, one teaspoonful of vinegar and 
one of Worcestershire sauce, one-half teaspoonful of made 
mustard, and a pinch of Cayenne. Make a sauce of the butter, 
vinegar, Worcestershire sauce, mustard and cayenne. Mix 
these thoroughly. Make cuts in the meat with a knife and rub 
this sauce into them. Rub the chafing dish with a little butter, 
heat it and grill the meat. Serve hot. 

PLAIN OMELET. 

Four eggs, four tablespoonfuls of milk, walnut of butter. 
Break the eggs into a bowl with the milk and whip thoroughly. 
Put the butter in the chafing dish, and when very hot run the 
eggs into it, allowing it to cook until thick. Use a thin-bladed 
knife to loosen it from the bottom, but do not stir. When 
done, carefully roll the edges over until all rolled up. Serve on 
a hot plate. 

CREAMED OYSTERS. 

One pint of milk, one-half tablespoonful of butter, one-half 
tablespoon of flour, one-half teaspoonful of salt, one pint of 
oysters, clove, nutmeg. When the milk boils, stir into it the 
butter into which the flour has been rubbed ; season with clove 
and a slight grating of nutmeg, and salt ; when creamy, add the 
oysters without their liquor; allow them to be just heated 
through, and serve on thin strips of buttered toast. 

STEWED OYSTERS. 

Two dozen good-sized oysters, one and one-half pints of 
milk, a walnut of butter, one-half teaspoonful of salt and dash 
of white pepper. Boil the milk in the chafing dish. Add the 



98 THE ARIZONA COOK BOOK 

oysters, butter, salt and pepper. Allow it to just come to a 
boil, then serve. Above is sufficient for four. 

SMOTHERED OYSTER IN CHAFING DISH. 

Put tablespoon butter in charing dish, salt and pepper, add 
pint drained oysters ; cover and cook five minutes, serve on 
toasted crackers. Fricasseed oysters may be prepared in this 
way by adding one-half cup cream, one teaspoon lemon juice 
and one beaten egg. Mrs. A. O. Wheeler, Manistee, Mich. 

CREAMED POTATOES. 

One pint cold potatoes cut in cubes or thin slices, milk, one 
tablespoonful of butter, one-half teaspoonful of pepper, chopped 
parsley. Put the potatoes in the chafing dish and cover with 
milk, and cook until the milk is absorbed. Then add the butter, 
salt, pepper and parsley. Stir a few moments and serve. 

LYONNAISE POTATOES. 

One tablespoonful of butter, one onion chopped fine, twelve 
cold boiled potatoes, cut into dice ; parsley, salt, pepper. To the 
butter and onions add the potatoes, and stir quickly over the 
open flame for five minutes, taking care they do not stick to the 
pan; season with salt and pepper, add chopped parsley, drain 
and serve. Mrs. Dermont, Williams, Ariz. 

WELSH RAREBIT. 

One pound chopped American cheese, yolk of an egg, one 
teaspoonful of dry mustard, one teaspoonful of Worcestershire 
sauce and butter, a dash of red and one or two of black pepper, 
and a few drops of tabasco. If the cheese is fresh, salt the 
above. Into the chafing dish put a few small lumps of butter. 
After it has simmered a bit put in the cheese. Stir constantly. 
When the cheese is well blended stir in above condiments pre- 
pared as follows : To the yolk of the egg, broken into a cup, add 
the dry mustard and Worcestershire sauce, red and black pepper 
and tabasco. Let it have one more heating and pour over toast 
or toasted biscuit. 

WELSH RAREBIT. , 

One-half pound cheese cut in cubes, two eggs (beaten), three 
tablespoons milk, salt and pepper to taste. Cook quickly in 
chafing dish with small piece butter in same. Serve on toast. 
Miss Blanche Parsons, Saginaw, Mich. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 99 

RINKTUM DITTY. 

Two tablespoons butter (melt in pan), one cup tomato soup 
(add to butter), one-fourth teaspoon soda, one cup cream, one- 
half pound American chees. Have cheese well melted with 
other mixture, add three well beaten eggs, season with peppr, 
salt and paprika. Srve on salt crackers. Miss Leatto Thomp- 
son, Los Anninas, Colo. 

PAN ROAST. 

One dozen large oysters, one-half pint of oyster liquor, one 
tablespoonful of butter, salt and pepper. Melt the butter in the 
chafing dish, and as it creams add the oysters, liquor, salt and 
pepper. Cover and cook about two minutes. Put six of the 
oysters on a thin slice of toast, with sufficient liquid to moisten 
the toast, and serve. 

SARDINES ON TOAST. 

One dozen sardines, one tablespoonful of butter, two tea- 
spoonfuls of anchovy paste, one tablespoonful of Sauterne and 
a little tabasco. Drain and remove the skins of the sardines ; 
put in the butter, anchovy paste, tabasco and Sauterne; lay in 
the sardines carefully, and when well heated through, serve 
each on a tiny strip of toast. 

SWEETBREADS WITH PEAS. 

Can of peas, three small sweetbreads, one teaspoonful of but- 
ter, one-half pint of stock broth, celery leaf, salt, white pepper, 
one-half teaspoonful of brown flour. Stand the sweetbreads in 
cold water for an hour ; then parboil and remove rough edges, 
membranes, sinews, etc. Put in cold water and keep in ice un- 
til wanted. Put into the chafing dish the butter and the sweet- 
breads. When the butter has been absorbed add one-half pint 
of stock and the celery leaf, chopped fine, the salt, pepper and 
browned flour. Turn the sweetbreads. When the same is 
reduced one-half it is ready. When cooking, open a can of 
green peas. Warm thoroughly in the chafing dish. Put in salt, 
pepper, and a tablespoonful of butter. Serve peas and sweet- 
breads together. 

BROOK TROUT. 

Brook trout, two tablespoonfuls of butter, flour, lemon. Clean 
the fish carefully and dredge with flour. Put, the butter in the 
chafing dish, and when hot lay in the trout and fry to a nice 
brown. Serve as soon as done, with sprigs of green or slices of 
lemon as a garniture. No salt will be needed when fried in 
butter. 



100 THE ARIZONA COOK BOOK 

RECHAUFFE OF TURKEY. 

Sauce made of a tablespoon f til of butter and one of flour, and 
one-half pint of stock made from the turkey bones ; small slices 
of turkey, pepper, salt. \Yarm the turkey in the sauce, and 
when it is heated through, season with the pepper, salt, and 
cook two minutes longer. 

LOBSTER A LA XEXVIJURGH. 

One large lobster; one pint sweet cream; one tablespoonful 
butter; two tablespoonfuls flour. 

First boil the lobster for twenty minutes. Then pick it out 
in small pieces. Pour over it the cream and add the butter 
and flour which have been rolled together. Warm in a chaf- 
ing dish and stir gently while warming. 

Mistress "Bridget, have you ever made a lobster a la Newburgh?" 
Bridget "No, mum; I niver worruked further up th' Hoodson than 
Nyack." 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 101 



CHEESE 



BAKED CHEESE. 

One-half cup grated cheese, one egg, three-fourth cup milk. 

Stir all together. Season with salt and little cayenne. Bake 

quickly and serve as soon as it is done before it falls. About 

ten minutes should be long enough to bake. Serve with pie. 

Mrs. A. O. Wheeler, Manistee, Mich. 

BAKED SWISS CHEESE. 

One tablespoonful melted butter in baking dish, cover bot- 
tom of dish with thin slices of _ Swiss cheese, put in four well 
beaten eggs, sprinkle with pepper and salt, pour four table- 
spoonfuls sweet cream over this, sprinkle with grated Swiss 
cheese. Bake to a delicate brown. Serve hot. Mrs. Wm. 
F. Dermout, Williams, Ariz. 

CHEESE BALLS. 

One cup grated cheese, white of one egg, beaten, one 
teaspoonful of flour, a little salt and red pepper. Roll in 
balls, dip in cracker crumbs, fry in hot lard. To be eaten as 
soon as they come out of the lard. Mrs. Bertha Gibson, 
Manistee, Mich. 

COTTAGE CHEESE. 

Heat sour milk until the whey rises to the top, pour oft" 
the wey, put curd in a bag and let it drip for six hours with- 
out squeezing it. Put it in a wooden bowl, chop fine with a 
wooden spoon, salt to taste, and work to the consistency of 
soft butter, adding a little cream and butter as you proceed, 
mold into balls or as you choose. Keep in a cool place. 
Mrs. W. D. Finney, Williams, Ariz. 

COTTAGE CHEESE OR SCHMIER KASE. 

Take three gallons of fresh clabber milk and let it come to 
a boiling point, drain off curds into a sack and let it hang 
until all whey has drained off. Then remove from sack into 
dish and salt, pepper to taste. Add good rich cream. Mrs. 
Wm. Kay, Williams, Ariz. 

COTTAGE CHEESE PIE. 

One and one-half cups dry Cottage cheese, one-half cup 
sugar, three eggs, little lemon juice, one teaspoon melted 



WILUAMS PUBLIC LIBRARY ASSOCIATION 103 

butter or cream. Press cheese through a colander, beat the 
egg until light and smooth, add other ingrediants, one tea- 
spoon flour. Use one crust. Mrs. Fred W. Sisson, Oak 
Creek Canyon, Ariz. 

CHEESE DREAMS. 

Cut bakers bread in squares after slicing rather thick 
and between each lay a thick slice of American cheese. 
Dust these with a little salt and cayenne, Put in hot chaf- 
ing dish, one tablespoon butter, \vhen it bubbles, lay in two 
or three sandwiches, when the bread is well browned and 
cheese melted. Serve on hot dishes. J. W. Baylis, Wil- 
liams, Ariz. 

CHEESE STRAWS. 

One cup good cheese, grated, one one-half cups flour, pinch 
salt, three tablespoons melted butter, dash of cayenne pepper, 
milk enough to make right consistency to role. Work to- 
gether thoroughly but do not handle more than necessary. 
Role thin as pastry, cut in strips three-quarter inch wide about 
eight inches long, bake in oven at bread heat, light brown. 
Makes three dozen straws. Mrs. T. A. Barney, New Haven, 
Conn. 

CHEESE SOUFFLE. 

Three tablespoonfuls butter, two tablespoonfuls flour, one- 
half teaspoonful salt, one-quarter teaspoonful paprika , one-half 
cupful milk, yolks of three eggs and whites of two, one cupful 
grated cheese. Blend butter and flour, add salt, paprika 
minutes. Serve immediately. Mrs. I. E. Pollock, Flagstaff, 

CHEESE STRAWS. 

Sift together one-fourth cup corn starch, three-fourths cup 
flour, add one-fourth teaspoonful baking powder, one-half tea- 
spoonful salt, three-fourths cup grated cheese, five tablespoon- 
fuls soft butter, a dash of paprika, and one unbeaten egg. Mix 
all together, and add enough milk or water to make a-very stiff 
dough. Knead well by folding it over and over so as to make 
layers, as in pastry baking. Roll out dough into three-fourth 
inch sheet, squaring up edges with knife, and cut into strips 
four or five inches long, one-half inch wide, lay on a greased 
pan and bake in a moderate oven until golden brown. Nice to 
serve with salads. 



104 THE ARIZONA COOK BOOK 

FOK CHEESE CAKES. 

Have a nice pastry crust and use it to line large or 
small tins, but this time do not bake, until the filling is added. 
Have ready two cupfuls of cottage cheese, add a cupful of 
sugar, a piece of butter the size of a walnut, two eggs and a 
little cinnamon or nutmeg. Beat well together, pour into the 
crust and bake golden brown. These are good, either hot or 
cold. Mrs. A. D. Wheeler, Manistee, Mich. 

POTTED CHEESE. 

One pound of grated cheese, one-half cupful of cream, one 
tablespoonful of butter, one-fourth teaspoonful of mustard, one- 
half teaspoonful of salt. It is well to use for this dish any dry 
or stale pieces of cheese, and cayenne pepper is a little better 
than the ordinary pepper. Put all the ingredients in a bowl and 
set the bowl in a dish of hot water on the fire. Beat the mixture 
until it becomes smooth; then put in jars and seal them care- 
fully. The cheese may be used as soon as it is made, but it will 
keep for some time. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 105 



CONDIMENTS 



SALTED ALMONDS. 



Shell hull and halve your almonds. Have pot of hot lard 
or oil ready. Put in almonds just moment to heat through 
Remove on paper, and salt while warm. Contributed, Grand 
Rapids, Mich. 

SALTED ALMONDS. 

Shell and blanch number almonds needed. Put in pan in 
over to dry out. ,Add sufficient butter to brown nicely. Re- 
move from oven and pan, placing on clean paper to absorb 
extra butter, salt to taste. Many prefer cooking on top of 
range instead of in the oven. Mrs. Dermout, Williams, Ariz. 

PARSLEY BUTTER. 

One teaspoon minced parsley, one tablespoon butter, one 
teaspoon lemon juice, salt and pepper. Rub the butter to 
a cream, and salt and pepper, work in the lemon juice, mix 
in parsley. Delicious with fish. Mrs. D. J. Brannen, Los 
Angeles, Cal. 

APPLE CATSUP. 

A farmer's wife who says that she has tried it, declares 
that just as good catsup can be made from apples as from 
tomatoes. Cook the apples until tender and then make the 
catsup after the recipe for tomato catsup. Contributed. 

GRAPE CATSUP. 

Five pounds ripe grapes, two one-half pounds sugar, one 
pint vinegar, one tablespoon cinnamon, one tablespoon cloves, 
one tablespoon allspice, one tablespoon pepper, one tablespon 
salt. Boil grapes in enough water to prevent burning, strain 
through collander, add spice, boil till it thickens a little. Bot- 
tle and seal. Mrs. Geo. A. Cole, Middletown, Conn. 

ORIENTAL CANAPES. 

Take some lobster or crab meat and pound in a mortar. 
Mix with one tablespoonful of butter, season with pepper 
and salt, a pinch each of mustard, cayenne, nutmeg and curry 
powder and moisten with lemon juice. Cut small rounds of 
toasted bread, scoop out the center of same, fill with the mix- 
ture and cover with a curry sauce. Sprinkle with hard 



WILLIAMS PUBUC LIBRARY ASSOCIATION 107 

bread crumbs, and let bake in the oven a few minutes. Serve 
hot. Garnish with parsley or water cress. 
Curry Sauce for Above. 

One tablespooful butter, one tablespoon flour, one tea- 
spoonful curry powder, one large slice onion, one large cupful 
stock, salt and pepper to taste, cut the onion fine and fry 
brown in the butter. Add flour and curry powder, stir, add 
the stock. Simmer ten minutes, then strain. Mrs. Geo. B. 
McLellan, Philippine Islands. 

CHEESE FOR CANAPE. 

Take a little Roquefort cheese and a little Neufchatel 
cheese, a little butter and pinch of salt, add Saprica Sepper, 
mix well, add a little anchovy sauce and a little olive oil, and 
fine chopped olives. S. O. Delagarcl, Fred Harvey System. 

CANAPES. 

These are small portions of bread covered with simple 
compound mixture of fish, meat, eggs, cheese, etc., seasoned 
highly and served as a first course to tempt the jaded appe- 
tite. Cut either white, graham, rye or brown bread in one- 
fourth inch slices and then in oblongs, triangles, rings, circles, 
crescent or diamond shape some acceptable combinations. 

No. 1. Equal portions mashed sardines and hard boiled 
yolks. Season with lemon juice, pile in center of bread with 
minced whites around it, lay slices of pickle across diagon- 
ally. 

No. 2. Spread with mustard, grated cheese and a thin 
slice of pimala or a border of chipped green apples. 

No. 3. Creamed butter, minced water cress, lemon juice, 
minced lobster or crab meat or a layer of caviar or anchovy 
paste. 

No. 4. Minced ham or tonque made into paste with 
creamed butter and mustard. Garnish with minced olives or 
pickles, or slices of cucumbers. 

Raw Oysters. Serve from 4 to 6 in the shell on fine chip- 
ped ice. 

Sauce. Mix two tablespons each, horse radish, lemon 
juice, tomato catsup, one teaspoon salt. Contributed. 

OLD ENGLISH RECIPE FOR MUSHROOM CATSUP. 

Two quarts mushrooms, one-quarter pound of salt, lay in 
an earthenware pan in alternate layers of mushrooms and 
salt, let them lay six hours then break into bits. Set in a 



108 THE ARIZONA COOK BOOK 

cool place three days, stirring thoroughly every morning. 
Measure the juice when you have strained it and to every 
quart allow half an ounce of allspice, the same quantity of 
ginger, half a teaspoon of powdered mace, a teaspoon of 
cayenne. Put into a stone jar cover closely, set in a sauce 
pan of boiling water over the fire and boil five hours hard. 
Take it off and empty into a porcelain kettle and boil slowly 
half an hour longer. Let it stand all night in a cool place 
until settled and clear. Pour off carefully from the sedi- 
ment and bottle, filling the bottle to the mouth. Win. Kay, 
Williams, Ariz. 

KETCHUP. 

Two quarts tomatoes, one cup, chopped onions, four table- 
spoons sugar, two tablespoons salt, two tablespoons ginger, 
cloves, cinnamon, one quart vinegar. Boil down until thick. 
Mrs. L. Thomas recipe, from Mrs. Fred W. Sisson, Oak 
Creek Canyon, Lohomai Lodge. 

SAI/TED PECANS. 

Procure fresh shelled pecans. Put required number in a 
dripping pan in the oven with butter enough to brown nicely. 
Remove from oven and pan, placing on piece of brown pa- 
per until surplus butter is absorbed. Salt to taste and serve 
just a little warm. Will keep, but always re-heat before 
serving. Mrs. Dermout, Williams, Ariz. 

SUNSHINE RELISH. 

Six pounds crab apples, quartered and cored and cut each 
quarter in half, six pounds sugar, two pounds raisins, two 
oranges chopped, one pint vinegar, one teaspoonful cloves, 
three teaspoonfuls cloves, three teaspoonfuls cinnamon (nut 
in bag). Put sugar, vinegar and spices together, and then 
let boil, then add the other ingredients and boil twenty min- 
utes. Mrs. Don Reed, Harper, Kans. 

COM) RELISH. 

Eight quarts ripe tomatoes, six large onions, t\vo cups 
chopped celery, three red peppers, one pound brown sugar, 
one quart vinegar, two ounces mustard seed, one ounce 
ground cinnamon, one cup salt. Chop tomatoes and drain 
through colander. Chop all and mix. Do not cook. Put 
in fruit jars. Mrs. E. H. Ayer, Detroit, Mich. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 109 

TOMATO RELISH. 

Chop fine equal parts ripe tomatoes and celery, small 
onion, salt and pepper to taste, also sugar and vinegar to 
taste. Serve with meats. Mrs. A. D. Lebsch, Williams, 
Ariz. 

TOMATO RELISH. 

Tomatoes one package, celery two cups, six large onions, 
two green peppers, two cups sugar, one-half <tup salt, two 
ounces white mustard seed, one quart vinegar. Peel toma- 
toes, chop fine and drain over night in a jelly bag, chop on- 
ions, celery and pepper fine. Mix well and bottle. Does 
not require beating. Seal with parafine. Mrs. T. E. Pol- 
lock, Flagstaff, Ariz. 

CELERY SAUCE. 

Chop six heads of celery and three heads of cauliflower, 
(soak cauliflower in brine overnight) and three red peppers 
very fine. Mix eight tablespoons flour, one-quarter pound 
mustard, one ounce tumeric powder with one and one-half gal- 
lons vinegar, add chopped vegetables and boil one hour. Bot- 
tle like catsup. Mrs. E. H. Ayer, Detroit, Mich. 

SAUCE TARTARE. 

To mayonaise dressing made with one cup olive oil, add 
one or two tablespoons each, chopped olives, capers, gherkins, 
parsley and a little finely chopped onions. Mrs. Geo. Barney, 
Williams, Ariz. 



110 TllK ARIZONA COOK BOOK 



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WILUAMS,PUBUC_r,IURARY ASSOCIATION HI 



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COOKIES 



AUSTRALIAN I>ATE CAKE, OR COOKIKS. 

Three cups flour, one small cup sugar, one-half pound butter, 
one teaspoon cream tartar, one-half teaspoon soda, two eggs, a 
little milk. Mix and roll as for cookies; place a seeded date 
(flattened) on each cooky and fold edges over. If preferred, 
dates may be chopped and added to dough. Mrs. C. F. Phil- 
brook, Bisbee, Ariz. 

COOKIES. 

One cup sugar and one-half cup butter beaten together; add 
two eggs, one-half cup milk, two teaspoons baking powder. 
one-half cup each raisins, currants and figs chopped, add 
flour enough to roll out. Bake in moderate oven. Mrs. E. S. 
Marez, Bisbee, Ariz. 

COOKIES. 

One-fourth cup blanched almonds chopped fine, one- 
half cup of hard butter (free from salt), one-fourth cup 
sugar, three yolks of hard boiled eggs finely mashed, one 
raw egg, one-half cup of flour, one teaspoon of baking pow- 
der. Mix all, together stiff enough to roll out, cut, sprinkle 
with sugar and bake in moderate oven. Mrs. J. Salzman, Los 
Angeles, Calif. 

COOKIES WITHOUT EGGS. 

One cup of lard, two cups granulated sugar, one cup sour 
milk, one teaspoon soda; flour sufficient to make stiff enough 
to roll, nutmeg. Roll thin and bake. Mrs. E. H. Ayer, 
Detroit, Mich. 

COOKIES. 

One cug sugar, two eggs, one cup sour milk, one teaspoon 
soda, one nutmeg, flour sufficient to roll out. Mrs. \V. Pat- 
terson, Williams, Ariz. 

COOKIES. 

Two cups sugar, three-fourth cup butter, one cup milk, one- 
half nutmeg, three eggs, yolks and whites beaten separately, 
one quart flour, three teaspoons baking powder. Tried many 
times and proven good. Mrs. Mary McLeib, Anaheim, Calif. 



WIUJAMS PUBLIC LIBRARY ASSOCIATION H3 

COOKIES. 

Two cups sugar, add two eggs and beat well, one cup 
butter and beat well again, stir one teaspoon soda in one cup 
of sour milk and add to the mixture enough ilour to make a 
soft dough. Roll thin and bake in hot oven. Mrs. K. 
Wisehart, Flagstaff, Ariz. 

COOKIES. 

Three eggs, one cup of sugar, one tablespoon of sweet 
milk, nutmeg or other flavoring to taste, one tablespoon of 
butter. Add flour to make stiff dough, roll and bake in hot 
oven. Mrs. Wm. Kay. Williams, Ariz. 

COOKIES. 

Two cups of sugar, one cup of butter, one cup of sour milk, 
two eggs, one teaspoon soda, flavor with nutmeg; mix soft, roll 
thin, sprinkle with sugar. Bake in a quick oven. Mrs. A. R. 
Kilgore, Seattle, Wash. 

COOKIES/ 

Two cups of sugar, one-half cup of lard, one-half cup of 
butter, one cup of sour milk, one teaspoon of soda, one grated 
nutmeg. Flour enough to roll out nicely. Mrs. W. Patterson, 
Williams, Ariz. 

ALMOND COOKIES. 

Two cups sugar, one cup butter, three eggs, one pound 
chpoped almonds (do not blanch), saving out one-quarter 
pound for top, one-quarter cup milk (sweet), one teaspoon 
baking powder, enough flour to roll out, vanilla. Roll thin, 
cut with heart-shaped cutter; moisten top with beaten yolk 
and milk. Sprinkle the reserve one-quarter pounds almonds 
over them and lastly dust with. sugar. Will keep six months. 
Mrs. L. E. Morris, Manistee, Mich. 

CHOCOLATE COOKIES. 

One cup sugar, one and one-half squares Baker's chocolate, 
two teaspoons baking powder, eight teaspoons butter, one- 
quarter teaspoon salt, one-quarter cup milk, two and one-quarter 
cups flour, one egg. Cream the butter, add the sugar gradually, 
egg beaten well, salt and chocolate melted. Sift baking powder 
and flour together. Mrs. Richardson, Los Angeles, Calif. 

CHOCOLATE COOKIES. 

Two cups sugar, three and one-quarter cups flour, two-thirds 
cup milk, three teaspoons baking powder, one teaspoon va- 



114 TIFE ARIZONA COOK BOOK 

nilla, two eggs, two small squares chocolate melted with one- 
half cup butter. Drop on tins to bake.- Miss Carrie W. 
Schoff, Maine, Ariz. 



CHOCOLATE COOK IKS. 



One teacup sugar, one-half teacup butter, one square 
chocolate, one teacup of milk, two eggs, two teaspoonfuls 
baking powder and flour enough to mix stiff. Drop in tins. 
Mrs. James Dalton, Williams, Ariz. 



CHOCOLATE DROPS. 

One cup sugar, one-half cup butter, one cup milk, two 
eggs, one square of chocolate, one teaspoonful baking pow- 
der, one one-half cups flour. Mrs. Jas. A. Johnson, Wil- 
liams, Ariz. 

CREAM COOKIES. 

Two cups granulated sugar, one cupful butter, four beaten 
eggs, one-half cupful milk, six cup fills -flour, three teaspoonfuls 
baking powder, salt. Cream butter and sugar, add beaten eggs 
then milk, sift baking powder and salt into the flour, mix flour 
into creamed butter. Put little flour on baking board, roll 
out thin, cut small, brush with white of an egg, place half 
an almond on each cookie. Bake quickly in pans on oiled 
paper. Mrs. Charlotte W^ickstrom, Hartford, Conn. 

CREAM COOKIES. 

One cup butter, one cup sugar, two eggs, one-half cup 
sweet milk, two teaspoons baking powder, vanilla, sufficient 1 
flour to roll nicely. Cream sugar and butter, add eggs, milk, 
flour, baking powder and flavoring. Roll and cut with fancy 
cookie cutter and over the top sprinkle sugar and chopped 
almonds. Mrs. A. F. Johnson, Williams, Ariz. 

ENGLISH COOKIES. 

Cream together two cups C. sugar and one cup Cottolene. 
two eggs well beaten, one teaspoon soda, three cups flour, 
spice to suit taste, one cup chopped raisins and nuts. Drop 
from spoon into greased pan two inches apart. Use all of 
the flour. Mrs. Aphold, Hawaiian Islands. 

FRUIT COOKIES. 

Two cups of brown sugar, one cup of shorting, (butter 
and lard), two eggs, one cup of sour milk, one teaspoon of 



WILLIAMS PUBLIC LIBRARY ASSOCIATION H5 

soda, one teaspoon of cinnamon, one-half teaspoon of cloves, 
one cup of chopped raisins, one cup of chopped walnuts and 
flour to mix soft. Mrs. Rose L. Hicks, Williams, Ariz. 



GINGER COOKIES. 



One and one-half cups of molasses, one cup of sugar, one cup 
lard, one cup sour milk, two eggs, one tablespoonful vinegar, 
a little salt, one teaspoonful ginger, one small teaspoon of 
soda in milk. Flour enough to mix soft. Bake in hot oven. 
Mrs. Jas. A. Johnson, Williams, Ariz. 

GINGER COOKIES. 

One cup sugar, one cup molasses, one cup shortening or 
butter, three-fourths cup hot coffee, one tablespoon ginger, 
one teaspoon allspice, two eggs, flour enough to stiffen, roll 
thin and bake in hot oven. Mrs. John Baumgartner, Wil- 
liams, Ariz. 

GINGER COOKIES. 

One cup sugar, one cup molasses, one cup sour milk, one 
cup butter, one tablespoon ginger, (not heaping,) one level 
tablespoon soda, one-half tablespoon cloves, one-half table- 
spoon cinnamon, five cups flour, drop from spoon and bake 
quickly. Mrs. McDonald Robinson, Williams, Ariz. 

GINGER SNAPS. 

Boil one pint of molasses. When cooled to milk-warm, 
beat into it one beaten egg and one teacup butter and lard, 
mixed and melted. Add two tablespoons ginger, then work in 
one teaspoonful soda dissolved in a tablespoonful hot water 
and enough sifted flour to enable you to roll out the dough 
easily. It must be rolled wafer thin, the snaps stamped out 
and baked quickly. Remove carefully from the pan and lay 
on sheets of paper until cold and crispy. Mrs. Wm. F. Der- 
mout, Williams, Ariz. 

GINGER SNAPS. 

Two cups molasses, one cup shortening, one tablespoonful 
each of ginger and soda ; flour enough to roll rather stiff. Bake 
in hot oven. Mrs. C. M. Glowner, Williams, Ariz. 

GINGER SNAPS. 

One cup sugar, one cup molasses, two-third cup lard, two- 
third cup water, one teaspoonful each of ginger and soda. 
Have the lard and water hot. Flour enough to roll stiff. 
Mrs. J. Selman, Williams, Ariz. 



116 THE ARIZONA COOK BOOK 

GINGER SNAPS. 

One cup molasses, one cup sugar, one cup Cottolene, three 
fourths cup boiling water, one tablespoon soda, pinch of salt, 
two tablespoons ginger. Flour enough to roll out. Bake 
in moderate oven. Mrs. Ed Duboise, Terlock, Calif. 

GINGER SNAPS. 

One-quarter cup each, of butter, sugar and molasses, one 
quarter tablespoon ginger, one-quarter teaspoon soda, and 
one and one-quarter cups flour. Cream the butter and sugar, 
add the molasses and then the ginger, the soda and flour. Beat 
the mixture briskly, roll out thin on a floured board, cut with 
cooky cutter and bake in a quick oven. Mrs. Roy Perkins, 
Williams, Ariz. 

HERMIT COOKIES. 

One cup butter, one and one half cups sugar, one and one-half 
cups chopped raisins, three eggs. One teaspoon soda in one 
tablespoon sweet milk; flour to roll very stiff. Roll thin and 
bake quickly. Mrs. S. T. Elliott, Kingman, Ariz. 

HERMIT COOKIES. 

Two cups of brown sugar, two-thrid cup of lard and but- 
ter, two eggs, one nutmeg, cloves and cinnamon, one cup of 
hot water, one-half teaspoon soda, one teaspoon baking powder, 
one cup chopped walnuts, one cup of chopped raisins, three cups 
of flour. Mrs. Albert S. Lebsch, Williams, Ariz. 

LEMON COOKIES. 

Two eggs, one-half cup butter, scant ; one cup water or 
milk, one cup sugar, one teaspoonful lemon juice, two tea- 
spoons baking powder, sifted with the flour, a little nutmeg, 
mix soft and roll thin. Sprinkle sugar on top of each. Al- 
monds can also be used. Mrs. J. Eetman, Williams, Ariz. 

MOLASSES COOKIES. 

One cup New Orleans molasses, one-half cup lard, three- 
quarter cup boiling water poured over; one heaping teaspoon 
soda, one pinch salt, one tablespoon ginger. Mix with flour, 
soft as possible, and roll. Mrs. Chas. Wade, Williams, Ariz. 

OAT MEAL COOKIES. 

Three cups oat meal, two cups flour, one and one-half cups 
sugar, one cup butter, one cup raisins chopped, four table 
spoons sweet milk, one teaspoon cinnamon, one teaspoon soda, 



WILLIAMS PUBLIC LIBRARY ASSOCIATION H7 

one teaspoon baking powder, two eggs. Add chopped nut 
meats if you wish, as they greatly improve. These are very 
fine. Mrs. Henskey, Mulligan, Mich. 

OAT MEAL COOKIES. 

One-quarter cupful granulated sugar, one tablespoon fut 
butter, one beaten egg, one and one-half cupfuls Quaker oats, 
one-half teaspoonful baking powder, one quarter teaspoonful 
salt. Cream sugar and butter, add the beaten egg. Stir baking- 
powder and salt in the oatmeal, and add this to the sugar, 
butter and egg. Mix lightly and drop one teaspoonful in n 
greased pan. Bake quickly in a hot oven. Miss Charlotte 
Wickstrom, Hartford, Conn. 

OAT MEAL, COOKIES. 

One cup of sugar, one-half cup of butter and lard mixed, 
one half cup of sour milk with one half teaspoon of soda, two 
eggs, three cups of oat meal and enough white flour to roll. 
Bake in quick oven. Mrs. Jatrick Johnston, Williams, Ariz. 

OAT MEAL COOKIES. 

Two cups sugar, one cup shortening (half butter and lard), 
one cup sweet milk, one-half teaspoon salt, one and one-half 
teaspoons cinnamon, one teaspoon soda, three eggs, two cups 
raisins, one cup nuts, four cups oat meal (chopped fine), three 
cups flour. Drop from teaspoon on to greased pan. Mrs. Clar- 
ence J. Spellmire, Winslow, Ariz. 

OAT MEAL COOKIES. 

One cup lard or butter, one cup of sugar, two cups rolled 
oats, two eggs, four tablespoons sour milk, three-quarter tea- 
spoon soda, one teaspoon cinnamon, one-half teaspoon salt, 
two cups flour, one cup raisins. Drop from spoon on buttered 
paper. Mrs. H. C, Saunders, Williams, Ariz. 

OAT MEAL COOKIES. 

Two cups sugar, one cup lard, three eggs, three cups milk, 
one cup raisins, one teaspoon cinnamon, two cups oatmeal, 
little flour, two spoons baking powder. Mrs. James Dalton, 
Williams, Ariz. 

OAT MEAL COOKIES. 

Two cups of granulated sugar, one cup of butter, four 
eggs, two cups of raisins chopped fine, four cups of oat meal, 
heaping teaspoon of cinnamon, four cups of flour, teaspoonful 



118 TH ARIZONA COOK BOOK 

of soda, dissolve soda in just a little hot water. Roll thin 
and bake in quick oven. Mrs. Langston, Monroe, Mich. 

OAT MEAL COOKIES. 

Two one-half cups H. O., oatmeal, two eggs, one table- 
spoon melted butter, one cup granulated sugar, one teaspoon 
vanilla, two teaspoons baking powder, pinch salt mix dry in- 
gredients together, add beaten egg and butter. Drop tea- 
spoonful in a place two inches apart on buttered tin. Bake in 
slow oven. Mrs. E. M. Victor., New York. 

OAT MEAL, COOKIES. 

One cup of sugar, three one-half cups oat meal, one one- 
half cups flour, one cup boiling water, one teaspoon soda, one 
teaspoon salt, one cup lard. Roll thin and bake. Mrs. E. 
H. Ayer, Detroit, Mich. 

OAT MEAL NUT COOKIES. 

Two cups rolled oats in one cup sour milk while preparing, 
two eggs, one cup sugar, one scant cup Cottolene, two cups 
flour, one teaspoon of soda, one cup currants or raisins, one 
cup nut meats. Bake in greased gem pans in quick oven. 
Mrs. J. F. Daggs. Williams, Ariz. 

OAT MEAL COOKIES. 

Two eggs well beaten, three-quarter cup of butter, one 
teaspoonful of soda dissolved in three-quarter cup of sour 
milk, two cups quaker oats, fluor to roll out, roll very thin. 
Cook one pound dates and one cup of sugar together and 
when nearly cool, spread between two cookies and bake. 
Mrs. Tefft, Anacortes, Wash. 

OAT MEAL COOKIES. 

Two teacups sugar, one teacup lard or Cottolene, three 
eggs, one teaspoonful cinnamon, three teacups milk (sweet 
milk), one teaspoonful baking soda, one teacup raisins, two 
teacups oat meal. Flour to mix stiff and drop in dripping 
pan and bake. Mrs. James Dalton, Williams, Ariz. 

PEANUT COOKIES. 

One tablespoon butter, one-half teaspoon baking powder, 
two tablespoons sugar, one-half teaspoon salt, two tablespoons 
milk, one-half cup finely chopped peanuts, one egg well beaten, 
one-half cup flour, cream the butter, add sugar milk and eggs. 
Sift together thoroughly the flour, baking powder and salt. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION H9 

and add to the mixture, then add peanuts. Drop by tea- 
spoonfuls on an unbuttered tin one-half inch apart ; place one 
half peanut on each and bake in slow oven. Mrs. Finney 
Williams, Ariz. 

PEANUT COOKIES. 

One tablespoon butter, four tablespoons sugar, one egg, 
cream together, mix two-third cap flour with one-half tea- 
spoon baking powder, salt, add one pint chopped peanuts, 
(saving out a few to sprinkle on top). Stir all together 
with four tablespoons milk. Drop on buttered tins and bake 
quickly. Makes twenty-five cookies. Mrs. T. A. Barney. 
New Haven, Conn. 

PLAIN COOKIES. 

Add one cup sugar, one large tablespoon butter and one of 
lard, three eggs, one cup milk, two teaspoons baking powder, 
one and one-half teaspoons lemon extract; flour enough to 
mix soft. Mrs. Emerson, Williams, Ariz. 

1881 SEED COOKIES. 

One pound flour, two cups sugar, one cup of butter, one 
cnp of milk in which has been dissolved one small spoon soda, 
one tablespoonful of cinnamon and a generous quantity of 
caraway seed. Very good. 

SOUR MILK COOKIES. 

Two cups sugar, one-half cup of lard, one-half cup of but- 
ter, three eggs, one cup sour milk, one-half teaspoon soda dis- 
solved in teaspoonful hot water, one teaspoon baking powder, 
one teaspoon nutmeg, enough flour for thin dough. Roll thin. 
Bake' in quick oven. Mrs. Albert Lebsch, Williams, Ariz. 

SOUR CREAM COOKIES. 

One egg, one-half cup sour cream, one and one-half cups 
sugar. Beat egg well, add milk to egg, one cup butter, three 
cups flour, flavoring, roll thin. Miss Lela Morrison, Los An- 
geles, Calif. 

CHOCOLATE SPICE COOKIES. 

One cup sugar, one teaspoon cinnamon, one-half cup butter, 
six tablespoon cocoa, three cups flour, two teaspoons baking 
powder, three eggs. Place cinnamon, butter and sugar in 
dish and cream. Then add well beaten whites. Sift flour, 
cocoa, and baking powder into mixture, making soft dough. 
Turn out on board, cut in squares, bake in moderate oven. De- 
licious. Contributed. 



120 THE ARIZONA COOK BOOK 

SUGAR COOKIES. 

One-half cup butter, one cup sugar, one-half cup sweet milk, 
two teaspoons baking powder, vanilla, enough flour to roll 
nicely, one egg. Cream butter and sugar, add egg, then milk, 
flour, baking powder and flavoring. Roll, sprinkle with 
sugar and roll slightly again. Cut and bake in hot oven. 
Mrs. A. F. Johnson, Williams, Ariz. 

SUGAR COOKIES. 

Two cup fills sugar, one cupful butter, two eggs, four 
tablespoonfuls sour milk, one tablespoonful soda, flavor with 
nutmeg or cinnamon, add two cupfuls flour and roll. 
Sprinkle with sugar and roll again lightly. Mrs. C. M. 
Wolfe, Williams, Ariz. 

SUGAR COOKIES. 

Two eggs, one cupful sugar, one cupful shortening, two- 
third cup sweet milk, two teaspoonfuls baking powder sifted 
in the flour. Flavor with vanilla. Mrs. James L. Wade, Wil- 
liams, Ariz. 

SUGAR COOKIES. 

Two cups granulated sugar, one cup shortening, two eggs, 
one one-half teaspoons baking powder, one-half teaspoons 
soda, sifted with flour enough to mix soft, one-half cup cold 
water. Flavor. Mrs. Geo. W. Glowner, Williams, Ariz. 

SUGAR COOKIES. 

One and one-half cups brown sugar, three cups flour, one 
scant cup butter, three eggs, two teaspoons of baking powder, 
flavoring. Put baking powder into flour and mix with sugar 
and add butter. Beat the white and yolks separately, then 
add eggs and flavoring last. Helen J. Stark, Saginaw, Mich. 

WHITE COOKIES. 

Two cups sugar, one cup sour cream, three eggs, one cup 
butter, one teaspoon soda, season with lemon. Mix soft, roll 
thin, sift over with granulated sugar. Bake quickly. Mrs. 
W. R. Hall, Manistee, Mich. 



WIUJAMS PUBUC IJBRARY ASSOCIATION 121 



122 THE ARIZONA COOK BOOK 



CROQUETTES 



CROQUETTES. 

To one pound finely chopped cold meat add one small onion, 
pepper, salt, and a little more than one tablespoonful flour, one 
cup of gravy or water. Let cook till thick. Put away till 
cold. Form into balls, dip in egg and crumbs. Fry in 
plenty of hot grease. Especially good for cold mutton Mrs. 
Thomas Haddock, Williams, Ariz. 

BEEF AND RICE CROQUETTES. 

Two cups finely chopped meat, two cups fresh boiled rice, 
salt, pepper, onion juice, a little nutmeg and chopped parsley. 
Add the rice to the meat, put in seasoning, shape into cro- 
quettes, dip in beaten egg, roll in bread crumbs and fry in 
hot lard. Mrs. William Hayward, Los Angeles, Cal. 

CHICKEN CROQUETTES. 

One pint of chicken chopped fine, mix with a sauce made 
as follows : Three tablespoons flour, three tablespoons melted 
butter, one tablespoon parsley, one-half tablespoons onion 
juice, a little black pepper and salt. Stir well together one 
cup warm chicken broth and one-half cup of milk, cook until 
smooth. Let this cool, and then mix with chicken. Shape 
this into croquettes a tablespoon of this mixture makes one 
croquette. Let stand awhile, dip into beaten egg, then into 
dry bread or cracker crumbs and fry in hot fat. Dry on 
paper and serve hot. Miss Berth Peet, Monticello, Ind. 

CHICKEN CROQUETTES. 

Boil one good sized chicken until tender, when cold take 
all the meat from bones and chop or grind it with one can of 
mushrooms. Soak one-half pound of bread crumbs in. one 
and one-half pint of the chicken broth. Add one-fourth 
pound of butter, one teaspoon of chopped onion and four eggs 
mix all together and cook. Season with celery seed, salt 
and pepper and chopped parsley. When cool shape the cro- 
quettes into pears with a whole clove for the stem (added 
after cooking) and drop into boiling lard enough to cover 
them. A small piece of fresh lean boiled pork may be used 
instead of the mushrooms or one cup of sweetbreads. Mrs. 
K. W. Williams, Cynthiana, Ky. 



124 THE ARIZONA COOK BOOK 

FISH CKOQUETTJES. 

One pint cold boiled fish, free from skin and bone and 
minced fine, one pint hot mashed potato, one tablespoon ful 
butter, one-half cup hot milk, one egg well beaten, pepper 
and salt and a little chopped parsley. Mix thoroughly and 
let cool. When cold make into balls, dip into a beaten egg, 
roll in bread crumbs, fry in hot lard. Contributed, Williams, 
Ariz. 

MEAT CROQUETTES. 

Run any kind of cold meat through meat grinder, season 
with pepper and salt, mix with a beaten egg and one tea- 
spoonful of lemon juice, roll in cracker meal and fry in hot 
lard. Mrs. A. Lebsch, Williams, Ariz. 

POTATO CROQUETTES. 

'Mash boiled potatoes for croquettes, and one tablespoon 
butter, two tablesoons milk, salt and pepper and the beaten 
yolk of one egg. Stir well, shape into long thin rolls, dip in 
egg and cracker crums and fry in hot fat. Serve hot on a 
platter with a border af creamed peas. Contributed. 

SWEET POTATO CROQUETTES. 

Three cups mashed sweet potatoes, two eggs, butter size 
of egg, little milk, salt to suit taste. When cold mold into balls. 
Roll in egg and cracker dust fry in deep lard as for dough- 
nuts. Mrs. John Juhl, Williams, Ariz. 

SALMON CROQUETTES. 

Mix half can salmon with one cup mashed potatoes. Beat 
one egg, salt, paprika to taste. Mix well and mold into cro- 
quettes. Roll in egg and bread crumbs. Fry in deep fat. 
Mrs. Wm. Haywarcl, Los Angeles, Cal. 

SALMON CROQUETTES. 



Drain one can of salmon and pour over hot water to remove 
as much of the oil as possible, then dry on a piece of cheese- 
cloth ; separate into flakes. There should be one and three- 
fourths cupfuls. Add one cupful of thick white sauce, using 
three tablespoonfuls of butter, one-third cupful of flour and 
one cupful of milk. Season with one and one-half teaspoon- 
fuls of lemon juice, three-fourths of a teaspoonful of salt and a 
few grains of cayenne. Shape, crumb and fry the same as other 
croquettes. 



WIIvUAMS PUBUC LIBRARY ASSOCIATION 125 

FRENCH POTATO CROQUETTES. 

Prepare and cook potatoes same as for potato croquettes. To 
two cupfuls of hot mashed potatoes add one tablespoon ful of 
butter, three tablespoonfuls of cream, one-third of a cupful of 
grated cheese, three-fourths of a teaspoonful of salt, one-eighth 
of a teaspoonful of paprika, a slight grating of nutmeg and the 
yolks of two eggs. Beat thoroughly, shape in balls, then in 
rolls, pointed at ends. Roll in flour, egg and crumbs, mark in 
three places on top of each with knife-blade to represent a small 
French loaf. Fry in deep fat and drain on brown paper. 



126 THE ARIZONA COOK BOOK 



DESSERTS 



"An't please your honor," quoth the peasant, 
"This same desert is very pleasant." 

Mrs. Ne Ni Bean. 

AMBROSIA. 

.Whites of two eggs, two tablespoons gelatine, one cup 
sugar, one-half cup cold water, few drops bitter almond, 
one-half cup almonds or walnuts. Mix gelatine and water 
and cook until gelatine is dissolved, stirring constantly, add 
this to the stiffly beaten whites of eggs, mix well, add sugar 
and flavoring. Color a little of this mixture a delicate pink and 
pour alternately pink and white into a deep, square or oblong 
pan lined with moistened parrafine paper and nuts. When cold 
and well moulded, cut in slices about an inch thick and serve 
with sliced fruit or canned pineapple and whipped cream. Miss 
Catharine Wells, Glendale, Calif. 

IMPERIAL APPLES. 

Make a syrup by boiling one and one-half cups sugar and one 
and one-half cups water, eight minutes. Wipe, core and pare 
eight apples. Cook apples in syrup until soft, occasionaly 
skimming syrup. Drain apples from syrup, cool, arrange on 
serving dishes, fill cavities with jelly, marmalade or pressed 
fruit, stick apples with blanched almonds split in half, and gar- 
nish with whipped cream, sxveetened and flavored with vanilla. 
Mrs. George Barney, Williams, Ariz. 

APPLE SNOW. 

Take a pint of stewed apples and press through a colander, 
whites of two eggs beaten to a stiff froth, and beat the whole* 
well together. Sweeten to taste. Miss Katharine Anderson, 
Williams, Ariz. 

APPLE SNOW. 

Peel and grate one large sour apple, sprinkle over it one cup 
of powdered sugar as you grate it to keep it from turning 
dark, break into this the whites of two eggs, and beat it all for 
twenty minutes, place in large bowl as it beats up very stiff and 
light. Heap this in a glass dish, and pour a fine, smooth custard 
around it. Mrs. W. W. Bass, Grand Canyon, Ariz. 



128 THE ARIZONA COOK BOOK 

APPLE SNOW. 

Peel and grate one large sour apple, sprinkle over it a small 
cupful of powdered sugar as you grate it, to keep from turning 
dark ; break into this whites of two eggs and beat all constantly 
for half hour. Heap this in a large glass dish and pour custard 
around it and serve. Use yolks of eggs for custard. Miss 
Watson, Bay City, Mich. 

BLANC MANGE. 

Put milk to boil in double boiler, add sugar, grated orange 
rind, a few bitter almonds ; when boiled, strain into a saucepan, 
boil up again, then thicken with cornstarch, pour into molds, 
the bottoms and sides of which may be decorated with crystal- 
ized fruits. After the blanc mange is made, it may be moulded 
into ribbon cream by separating it into four vessels, coloring 
one green, and flavoring it with pistachios, another red, with 
rose flavor, another with some boiled chocolate. When filling 
the molds, the white is placed so that it will be first when 
finished and the chocolate last. Mrs. Dermont, Williams, 
Ariz. 

CHOCOLATE BLANC MANGE. 

Put in double boiler, two cupfuls rich sweet milk, one cupful 
sugar. When quite hot add one-half box gelatine soaked in 
cupful water, one cupful grated chocolate, rubbed smooth with 
milk. Cook until quite thick. Remove from fire, when nearly 
cold beat into this the whipped whites of three eggs; add va- 
nilla. Mold in large or individual molds and garnish. This 
should be served cold with any pudding sauce, or just cream and 
sugar. Mrs. Dermont, Williams, Ariz. 

BAKED BANANAS.. 

Remove bananas from skin, lay in a baking pan, sprinkle 
with granulated sugar and pour a little cold water in the dish, 
bake in a hot oven until tender. Serve for breakfast or with 
lemon sauce for dessert. Mrs. A. W. Richardson, Leighton, 
Iowa. 

BANANA SNOW. 

Soak one-half box of gelatine in one-half cup of cold water 
for half an hour, then pour over it a pint of boiling water, add 
a heaping cup of granulated sugar and the juice of a lemon. 
Stir well together, strain into a large bowl where it will cool 
quickly. When cold stir in the beaten whites of three eggs. 
Beat all together until stiff. Have eight bananas sliced, stir 
into the snow. Put into molds to cool and do not stir much 
after bananas are in. Mrs. William Wente, Manistee, Mich. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 129 

BAKED BANANAS. 

One-half cup sugar, one teaspoonful corn starch, one-half 
cup lemon juice, one- fourth teaspoonful salt, one cup boiling 
water, six bananas. Mix dry ingredients, add water and boil 
until smooth, add lemon juice. Cut bananas in quarters, butter 
baking dish, put in layer of bananas, cover with sauce. Con- 
tinue until all is used. Cover top with a thin layer of well but- 
tered crumbs, bake until brown. Delicious served with roast 
mutton. Mrs. George E. Krimbill, Bisbee, Ariz. 

(Recipe demonstrated at the Rock River Chautauqua Do- 
mestic Science School, Dixon, Illinois, August, 1909.) 

BANANA FRITTERS. 

Three eggs, one-half cup sugar, one pint milk, pinch of salt, 
two teaspoons baking powder, flour enough to roll out same as 
for cookies. Cut a banana in two lengthwise, roll dough around 
banana,' pinch down good at the ends to hold in place, fry in 
deep hot fat, roll in powdered sugar. Served with a clear sauce. 
Flavor to taste. Mrs. George Barney, Williams, Ariz. 

APPLE CREAM. 

Beat the white of one egg to a stiff froth, grate one good- 
sized apple, add one cup of sugar. Beat all together twenty 
minutes. Miss Carrie M. Shoff, Maine, Ariz. 

APPLE CREAM (SOUR). 

Pulp of three baked apples, whites of two eggs, one cup pul- 
verized sugar. Beat one solid hour. Mrs. G. A. Cole, Middle- 
town, Conn. 

BARBERRY CREAM. 

One can grated pineapple, one cupful sugar, stir in one-half 
package dissolved gelatine. Set on ice to cool, then stir in one 
pint whipped cream. Let cool and mould. Mrs. E. J. Gibson, 
Santa Fe System. 

ORANGE CREAM. 

Whip a pint of cream until one-half the quantity is left when 
skimmed off. Soak in half cup cold water ,half package gela- 
tine; grate over it rind of two oranges. Strain juice of six 
oranges, add a cupful sugar; now put half a pint of 
cream in double boiler, pour into it well beaten yolks of six 
eggs. Stir until it begins to thicken, then add gelatine, remove 
from fire, let stand two minutes, then add juice and sugar; beat 
all together until about the consistency of soft custard, and add 
the whipped cream. Mix well and turn into moulds to harden. 
To be served with sweetened cream. This is fine. Mrs. James 
Kennedy, Williams, Ariz. 



130 THE ARIZONA COOK BOOK 

HUNGARIAN CREAM. 

Six oranges, two lemons, six or eight eggs (according to 
price), one large cup sugar, squeeze juice of oranges and 
lemons and grate a bit of rind of each to the juice add your 
sugar, then the yolks of eggs (well beaten). Place all in a 
double boiler till it is a fine velvety paste, well done. Have 
your whites beaten very stiff and remove the paste from fire, 
beat in the whites gradually and steadily till all are thoroughly 
mixed. Serve in individual punch or other moulds. Miss 
Florence Parker, Los Angeles, Calif. 

MARSHMALLOW CREAM. 

One rounded tablespoon granulated gelatine, four egg whites, 
one cup cold water, one cup granulated sugar, one teaspoon 
extract, almond, vanilla or any kind, one teacup, more or less, 
of pecan nut meats coarsely chopped. Dissolve, the gelatine in 
one-half cup of cold water, stirring over the fire till perfectly 
smooth, add the other one-half cup cold water and let cool. 
Beat whites very light (with pinch of salt) and gradually add 
dissolved gelatine, beating constantly, sprinkle in the sugar 
(continuing to beat), add extract, beating all the time. Take 
one-third of the mixture, color a delicate pink with fluid 
that comes for the purpose. Spread in a deep dish and sprinkle 
with nut meats, add a second, one-third, and sprinkle on more 
meats, then the remainder, and add, decorating with care, dried 
cherries. Put in refrigerator to stiffen. Serve with whipped 
cream or a delicate custard. The flavoring, nuts and decora- 
tion may be varied to suit the taste, preserves or jelly may be 
used instead of nuts. Mrs. \Yatts S. Humphrey, Saginaw, 
Mich. 

SPANISH CREAM. 

One pint milk, add two and orie-half tablespoons gela- 
tine, let stand fifteen minutes, heat in double boiler, stirring to 
keep gelatine from the bottom, add two-thirds cup sugar, yolks 
of three eggs well beaten, stir until creamy like thin custard, 
pour it over the stiffly beaten whites of three eggs, beating 
lightly, and add vanilla flavoring. When cool stand in ice box 
until next day. Nice plain or with whipped cream or fruit when 
served. Mrs. J. C. Hudson, \Yilliams, Ariz. 

SPONGE CREAM. 

Let two cups sweet milk in a double boiler come to a good 
scald, add the yolks of four well beaten eggs, one-half cup 
granulated sugar, pinch of salt, then two tablespoons gelatine 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 131 

thoroughly dissolved in a little sweet milk and boil until it 
thickens. To this add the well beaten whites of four eggs, sea- 
son with vanilla, rose or almond to taste. Put in mould, set on 
ice five or six hours. Serve on dish garnished with berries, and 
alternate with whipped cream, or serve with sweetened whipped 
cream. Miss Esther Hanson, Hartford, Conn. 

STRAWBERRY CREAM. 

Stir one cup clear strawberry juice into one pint thick cream, 
add one cup sugar and whip till stiff, then add beaten whites of 
two eggs and beat till very stiff. Garnish with large whole ber- 
ries. Miss Safronibelle Campbell, Williams, Ariz. 

TAPIOCA CREAM. 

Three tablespoonfuls of tapioca soaked in one cup of water 
over night, add one quart of milk, boil twenty minutes, beat 
yolks of three eggs with one cup of sugar, flavor with vanilla, 
beat whites of eggs stiff and pour the custard over them. Mrs. 
Geo. A. Cole, Middletown, Conn: 

CREAM CARAMEL. 

For Custard : One quart milk, one cup sugar, four eggs, 
one spoonful flour. Place milk in double boiler with 
pinch of salt, break eggs, separating the yolks from 
the .whites, beat yolks well, adding gradually the 
sugar and flour, add slowly to boiling milk, till all is of a vel- 
vety contingency, add vanilla or any other flavor excepting 
lemon. Beat your whites very stiff, with a pinch of salt, and 
add a little sugar, place on the custard in small moulds. Cara- 
mel : Brown one-half cup sugar, being careful not to let it 
burn, pour over the whites, and allow a little to slip in the cus- 
tard. Fine. Miss Florence Parker, Los Angeles, Calif. 
i 

ITALIAN CREAM. 

One-half box gelatine, soak in water enough to cover till 
dissolved. Put in double boiler one quart sweet milk, heat; 
to this add one cup sugar beaten with yolks of four eggs. To 
this add gelatine and cook in the boiling milk for five minutes. 
Take from the stove, add beaten whites of four eggs. Put in a 
bar tin to mold. Slice when cold and serve with whipped cream. 
Mrs. Pierson, Manistee, Mich. 

BAKED CUSTARD. 

Four cups milk, four to six eggs, one-half cup sugar, one- 
fourth teaspoon salt, nutmeg or cinnamon. Method : Beat the 



132 THE ARIZONA COOK BOOK 

eggs slightly, add sugar and salt, then slowly add the scalded 
milk. Pour into cups (about six) and grate a little nutmeg 
over the top. Set the cups into a pan of hot water and bake in a 
moderate oven (about thirty minutes) until a knife when thrust 
in comes out clean. Do not let water in pan boil. Serve in cups 
when cold with whipped cream. Mrs. W. A. Richardson, 
Leightn, Iowa. 

BOILED CUSTARD. 

Two cups scalded milk, three yolks of eggs, one-half tea- 
spoon vanilla (or desired amount of fresh fruit). Mrs. W. A. 
Richardson, Leighton, Iowa. 

BAKED CHOCOLATE CUSTARD. 

One pint milk, two tablespoons flour, four tablespoons sugar, 
two squares unsweetened chocolate. Flavor with vanilla when 
cold. Serve with sweetened and flavored whipped cream. 
Mrs. T. A. Riordan, Flagstaff, Ariz. 

FREXCH COCOANUT CUSTARD. 

One quart milk, eight tablespoons cornstarch, one-half cup 
sugar, pinch of salt, yolks of four eggs, two-thirds cup cocoanut, 
one teaspoon lemon extract, one tablespoon butter. Put the 
milk and cocoanut in a double boiler to heat. Beat yolks and 
sugar. When milk is hot moisten the cornstarch with a little 
cold milk, and stir in, cook ten minutes, then add the egg and 
sugar and salt and cook a few minutes longer. Remove from 
the fire and add butter and flavoring. Put in moulds and spread 
with a meringue, made with the whites of four eggs and eight 
tablespoons powdered sugar. Bake in a pan of water fifteen 
minutes. Miss Jephena Perkins, Flagstaff, Ariz. 

DELICIOUS CUSTARD. 

Heat one pint of milk, brown one cup of sugar and add to the 
milk, add one pint of cold milk and the yolks of four eggs and 
whites of two eggs. Beat whites of two eggs and put on top. 
Mrs. George A. Coles, Middletown, Conn. 

MAPLE CUSTARD. 

One-half pint milk, one tablespoon sweet cream, one egg, one 
tablespoon maple syrup. Prepared and serve same as plain cus- 
tard. Mrs. T. A. Riordan, Flagstaff, Ariz. 

CARAMEL CUSTARD. 

Melt one-half cup sugar, without adding water. Make a 
custard of four eggs, one-third teaspoon salt, four tablespoons 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 133 

sugar, one pint of rich milk. Beat together the eggs, sugar and 
salt and pour over this the scalded milk. Add the syrup. Pour 
into moulds and bake in a pan of water. When a knife comes 
out clear from the custard it is done. Miss Jephena Perkins, 
Flagstaff, Ariz. 

CARAMEL CUSTARD. 

Ingredients : One-half scant cup sugar, one tablespoon 
water, two cups milk, three eggs, one-half teaspoon salt, one 
teaspoon vanilla*. Method : Put sugar in a granite sauce pan 
and stir until it melts and is light brown; add the water and 
slowly add to warm milk, being careful that milk does not bub- 
ble over, as is liable on account of high temperature of sugar. 
Beat the eggs slightly and gradually add the mixture to the 
eggs ; add salt and flavoring and strain in a buttered mold. Serve 
cold with 

SAUCE EOH CUSTARD. 

One-half cup sugar, one-half cup boiling \vater and simmer 
ten minutes. Chill before serving. Mrs. A. W. Richardson, 
Leighton, la. 

PLAIN CUSTARD. 

One egg, one-half pint milk, two tablespoons sugar, as 
much, flour as desired. Heat milk and sugar and pour gradu- 
ally on the beaten yolk of the egg. Pour into custard cups, 
place cups in pan of boiling water and bake fifteen minutes or 
until it sets. It may be served with the beaten white of the 
egg or whipped cream. Mrs. T. A. Riordan, Flagstaff, Ariz. 

BAKED PEACH DUMPLINGS. 

Make a paste as for peach shortcake, and cut into squares of 
five inches, lay in center of each a whole peach which has been 
peeled and the stone removed and the center filled with sugar 
and one whole clove, pinch the edges of the dough togther and 
lay close in a baking tin with the smooth side uppermost. Pour 
over a gill of water and bake covered until the crust is done. 
Uncover and brown. Serve with sauce. Mrs. J. W. Smith, 
Williams, Ariz. 

FRUIT DUMPLINGS. 

One large cupful flour, one large tablespoonful cottolene, 
one pinch salt, one teaspoonftil baking powder, milk enough to 
make it about as stiff as biscuit dough. Put about two inches of 
boiling water in your baking dish ; one cupful sugar, one-third 



134 THE ARIZONA COOK BOOK 

cup butter, a little nutmeg ; stir until thoroughly dissolved. Roll 
dough about one-eighth of an inch thick. Cut each dumpling 
the size of a tea plate. Into this put sliced apples (or any fruit 
or berries) seasoned with .sugar, butter and nutmeg. Dampen 
the edges and pinch together into a dumpling. Place these 
about six in the pan of hot syrup, and bake moderately slow, 
basting the tops occasionally. Mrs. Martin Buggeln, Williams, 
Ariz. 

APPLE DUMPLINGS. 

Pare and core six good sized tart apples, filling open part with 
butter and sugar. Have ready a nice light biscuit crust. Cut in 
circle large enough to cover apple when pinched together at the 
top. Put dumplings in a little water and butter in the baking 
pan and bake forty minutes ; or, steam these dumplings one and 
one-half to two hours. Berries make a good substitute. Sauce : 
One cupful water in the double boiler, one-half cupful white 
sugar, one-half cupful brown sugar, butter size of an egg, two 
teaspoonfuls cornstarch, one teaspoonful vanilla, nfttmeg 
to taste. Cook mixture until it thickens. Serve hot. If 
berries are used in the dumplings, mash and sweeten some for 
the sauce, omitting vanilla. Mrs. Dermout, Williams, Ariz. 

APPLE DUMPLINGS. 

Make a rich biscuit dough, roll out as for pie, peel two good 
sized cooking apples, slice thin, place them in the crust with 
one-half cup sugar and butter size of a walnut, a little nutmeg 
if desired. Pinch the crust up around the apples and place in 
a round pan. Around the dumpling add one-half cup sugar 
and boiling water to half fill the pan. Bake one-half hour. 
Mrs. J. S. Folsom, Flagstaff, Ariz. 

A DELICIOUS DESSERT. 

Whip one pint of cream very stiff, sweeten with confection- 
ers sugar, set away to chill, chop fine large banana, one orange, 
one-half cup fine apple,, twelve large marshmallows, one-half 
cup nuts, beat all together in the cream just before serving. 
Serve in sherbet cups with cherry on top. Mrs. Geo. Bar- 
ney, Williams, Ariz. 

ELIZABETH DESSERT. 

Whites of three eggs beaten stiff, add two teaspoonfuls of 
sugar, and whip till it stands alone. Then slice twelve plums 
on top and serve. In winter prunes may be used instead of 
plums. Contributed. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 135 

A SIMPLE DESSERT. 

Take six apples, peel and core, put in a rather sh,allo\v baking 
pan with one one-half cups of water, one-half cup of sugar (or 
more according to tartness of apples) well scattered over them, 
also a generous sprinkling of nutmeg, and a few drops of lemon 
juice. Sake in a moderate oven one-half hour. When done 
fill cavity with boiled rice and top with a spoonful of jelly. 
Miss Nanna Morrell, Los Angeles, Calif. 

NETTIE'S DESSERT. 

White Part : One pint of boiling water, one half cup of 
granulated sugar, pinch of salt, three tablespoons of corn- 
starch. Dissolve the starch in water and then stir the starch 
into the boiling water, add the whites of three eggs beaten 
stiff, take off the stove and set away to cool. 

Yellow Part : One quart of milk, boiling or not, one cup of 
sugar, pinch of salt, three teaspoons of cornstarch, yolks of 
three eggs, flavor with vanilla, take off and cool, turn into the 
white part, drop jelly on top of this. Mrs. Patrick Johnson, 
Williams, Ariz. 

STRAWBERRY FLUFF. 

Cream one-half cup butter and one cup sugar, add two-thirds 
cup sweet milk, two and one-half cups flour, one tablespoon 
baking powder. Mix and add one and one-half cups fresh 
crushed strawberries. Pour into pudding moulds and steam half 
hour. Serve cold or hot with this sauce : Three-fourths cup butter 
and pulverized sugar beaten to cream, add one-half cup boil- 
ing water and cup lightly crushed strawberries. Mrs. W. Pat- 
terson, Williams, Ariz. 

RASPBERRY FLUMMERY. 

Put one cup of red raspberries, one cup of water over the 
fire, when hot stir in one-half cup tapioca, cover and let cook 
until tapioca is transparent, add one-half cup of sugar and 
fold in the whites of two eggs beaten dry. Serve with whip- 
ped cream and nuts on top. Mrs. George Barney, Williams, 
Ariz. 

PEACH FRAPPE. 

Put one quart of very ripe peaches through a wire sieve, add 
two cups of sugar, one quart water, one quart whipped cream. 
This will serve eighteen people. Canned peaches may be used. 
If fresh peaches are used, only one pint of water hot is need- 
ed and dissolve the sugar in it. Mrs. Earl Nordyke, Santa 
Fe System, Williams, Ariz. 



136 THE ARIZONA COOK BOOK 

FRUIT JELLO. 

Dissolve one package of raspberry Jello in one pint of hot 
water, when half set stir in one-half medium sized pineapple 
grated and two bananas (or any other fruit). Serve with 
whipped cream. Mrs. C. A. Collett, Los Angeles, Cal. 

LEMOX OVAL. 

Dissolve two packages of Lemon Jell-O in a quart of boiling 
water. Pour half of the Jell-O into an oval dish or mould. 
When cool lay in it peaches, bananas and seeded grapes. When 
set, add the remainder of the Jell-O and more fruit, and put 
away until firm. Serve plain or with whipped cream. Con- 
tributed. 

CHARLOTTE RUSSE. 

Prepare mold or individual moulds with lining of lady fingers 
or slices sponge cake, lightly fastening same together with little 
white of an egg. Put in double boiler, one pint of sweet milk, 
sweeten and flavor to taste, one tablespoonful dissolved gelatine 
six beaten eggs. Thicken as for boiled custard. When filling 
is nearly cold add nearly one quart whipped cream. Put in 
mold and before serving dress with whipped cream. Mrs. M. 
S. Carpenter, Hackensack, N. J. 

CHARLOTTE RUSSE. 

Line individual glasses or molds with lady fingers, or cut 
sponge cake into slices about half an inch thick, and as narrow 
and long as desired. Make a filling in double boiler, one tea- 
cup sweet milk, two tablespoonfuls soaked gelatine, sugar to 
taste, vanilla or any preferred flavor. When thick enough take 
off the fire and partially cool, add gradually two cupfuls 
rich whipped cream. Put in moulds before thoroughly cold. 
Set away until ready to serve. Before serving put pretty mound 
of whipped cream on the top of each dish, with ripe stawberry 
or cherry on top. Mrs. Wm. F. Dermont, Williams, Ariz. 

CHARLOTTE RUSSE. 

One-quarter box gelatine, one-quarter cup cold water, one 
pint cream, one dozen lady fingers, one-third cup bar sugar, one 
teaspoon vanilla, one tablespoon wine, one-quarter cup boiling 
water. Soak gelatine in the cold water till softened, chill the 
cream, line three pint moulds with lady fingers, or narrow 
slices of sponge cake with crust side out. Leave a little space 
between the slices and have the cake even at the top, whip the 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 137 

cream and skim off into a granate pan, set in ice water, sift the 
sugar over the whipped cream, add vanilla and wine. Dissolve 
gelatine in the boiling water and strain through fine strainer 
over the whipped cream. Then stir (not beat) rapidly with 
bowl of spoon resting on bottom of pan. Turn the pan with 
the left hand while stirring with the right, then if it feels lumpy 
lift the pan from the ice and place in warm water to melt the 
gelatine. Stir till the gelatine is well mixed with the cream, 
and when nearly stiff enough to drop, turn into the mould. Keep 
on ice and when ready to serve turn out and garnish the tops 
with jelly. Boston School Cook Book. 

CHARLOTTE RUSSE. 

Bake an Angel Food Cake in a border mold, and fill the cen- 
ter with the following charlotte russe mixture: Whip two 
cups of cream, add two tablespoons of sugar and flavoring, pour 
in one-quarter of a box of gelatine that has been dissolved in 
one cup of hot water after standing in one cup of cold water for 
an hour. An almond paste is fine when added to the custard. 
Mrs. K. W. Williams, Cynthiana, Ky. 

STRAWBERRY SHORTCAKE. 

Make rich individual baking powder biscuit. Open and but- 
ter when quite warm not hot spread crushed strawberries 
between and on the top of each. Cover each with whipped 
cream, and garnish top with pretty ripe berries with their 
hulls. Serve little warm. If desired, bake biscuit in two pans 
making one shortcake. Garnish as above. Mrs. Wm. F. Der- 
mout, Williams, Ariz. 

STRAWBERRY SHORTCAKE. 

One pint flour, one teaspoon salt, two teaspoons baking pow- 
der, two tablespoons sugar. Mix well together and rub into it 
three tablespoons butter, three-quarter cup sweet milk. Bake 
in two pie tins. Miss Emma E. Arnold, Manistee, Mich. 

STRAWBERRY SHORTCAKE. 

One cup sweet milk, two tablespoonfuls butter, one Z salt, < wo 
7 baking powder, add a little flour and beat to a cream. Then 
stir en enough flour to roll, and cut in small individual cakes, 
not very thick. When done open and spread butter and place 
fruit between and on top th/ white of an egg. Bake in hot 
oven. Mrs. A. S. Lebach, Williams, Ariz. 

STRAWBERRY SPONGE. 

Fill sherbet glasses with lady fingers, and rich pressed straw- 



138 THE ARIZONA COOK BOOK 

berries, and place sweetened whipped cream on top. Manistee 
Public School, Mich. 

CUSTARD SOUFFLE. 

Ingredients: Two scant tablespoonfuls butter, two scant 
tablespoonfuls flour, two tablesponfuls sugar, one cup milk, lour 
eggs. Bring the milk to a boil, beat flour and butter together, 
add to them gradually the boiling milk and co )k eight rmnutes, 
stirring often. Beat the sugar and yolks oi : eggs together, add 
this to the cooked mixture and set away to cool* When cool 
beat the whites of the eggs to a stiff froth and add to the mix- 
ture. Bake in a buttered pudding dish slowly for about twenty 
five-minutes. Serve immediately. 

Sauce for Same. 

Ingredients: One-half cup butter, one cup powdered sngsr, 
one-half cup cream or milk, flavoring to suit. i>eat the butter 
toa cream, add the sugar gradually, beating all the while, add 
the flavoring and the cream. When beaten to a cmooth paste 
place the bowl in a basin of hoc water and stir until sauce is 
smooth and creamy (no longer). Mrs. J. O. Dodge, Los An- 
geles, Calif. 

PEACHES AND CREAM. 

Serve halved peeled peaches with whipped cream flavored 
with lemon, ground almonds sprinkled over top. Mrs. Geo. 
Barney, Williams, Ariz. 

CREAM PUFFS. 

One cup hot water, one-half cup butter, one cup flour, three 
eggs. Add butter to water when boiling, add flour beating 
to a smooth paste. When cold add eggs, beating hard each 
time. Drop in pan in spoonfuls far enough apart to allow for 
puffing and bake in ouick oven. Whe-i cold split on side and 
fill with cream filling. 

Cream Filling: Two eggs, two teaspoons flour mixed 
with cold water and pint milk and three tablespoons sugar. 
When milk and sugar boil add eggs and flour to thicken. 
Flavor to taste. Mrs. Eva Morris, Cliffs, Ariz. 

CREAM FrLLJ\ T G. 

Put in a sauce pan two cupfuls of water (warm) one half 
pound of butter, stir until it comes to a slow boil, add gradu- 
ally, stirring all the time three-quarters of a pound of sifted 
flour and cook one minute, beat perfectly smooth and turn 
into a deep dish to cool, have ready six eggs whites and yolks 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 139 

beaten separately and whipped into the cool parts, adding the 
whites last. Drop one large spoonful on buttered paper and 
bake in a quick oven for ten minutes until a golden brown. Mrs. 
F. Beckwith, Flagstaff, Ariz. 

CREAM PUFFS. 

One cup hot water, one cup sifted flour, one-quarter cup 
butter, four eggs. Put the water and butter in a sauce pan 
over the fire, and when it boils add all the flour at once and 
stir quickly over the fire until it forms a ball which leaves 
the pan. Set aside until partly cool then add one egg at a 
time until all are used. Then heat vigorously for about five 
minutes. Drop teaspoonfuls on a buttered tin about two 
inches apart. Bake in a rather quick oven twenty-five or 
thirty minutes. In the baking lies the success. If removed 
before done they will fall. Excellent. Mrs. P. A. Melick. 
Williams, Ariz. 

CREAM PUFFS. 

One cup boiling water, one cup flour, two ounces butter, 
four eggs, one teaspoon baking powder. Have water in 
sauce pan, add butter and when boiling, throw in 
flour and stir until it forms a smooth paste. When cool 
break the eggs into the mixture, one at a time, beating each 
one thoroughly, then add the baking powder and drop in 
spoonfuls on baking tins some distance apart. Bake slowly 
about forty-five minutes, or until the cakes feel very light. 
When cold remove soft inside portion and will with a cream 
made as follows: One quart milk, three eggs, sugar to taste, 
and thicken with cornstarch. Boil to the consistency of a thin 
custard, and when cold add lemon or vanilla flavoring. Miss 
Dorothy Stark, Williams, Ariz. 

PINEAPPLE SPONGE. 

Let one can grated pineapple and one cupful granulated 
sugar stand an hour. Then add white of one egg well beaten, 
one-half box gelatine dissolved in cup boiling water. Beat all to- 
gether very hard. Put in a mold for at least half a day, or 
over night on ice would prove much more satisfactory. 
Serve on a pudding plate surrounded with little bunches of 
whipped cream with a strawberry on red cherry on each. 
Many prefer to mold and serve this individually. Mrs. Der- 
mont, Williams, Ariz. 



140 THE ARIZONA COOK BOOK 

CUSTARD SOUFFLE. 

Rub two scant tablespoons butter to a cream, add two 
scant tablespoons flour, poar over this gradually one cup hot 
rnilk and cook eight minutes in a double toiler, stirring con- 
stantly, beat yolks four eggs, add twu tablespoons sugar. 
Stir into the milk and set away to cool. Half an hour be- 
fore serving beat whites four eggs stiff, adding to mixture. 
Bake in moderate oven thirty-six minutes. Serve at once. 
Mrs. L. E. Morris, Manistee, Mich. 

PRUNE SOUFFLE. 

Make one pint stewed prune pulp. Dissolve one package 
Chocolate Jell-O in one pint boiling water. When it begins 
to thicken add the prune pulp and one teaspoonful cinnamon, 
and beat into it one cup whipped cream. Pile into custard 
cups and serve with whipped cream. Contributed. 

PRUNE SOUFFLE. 

Three-quarter pounds prunes, four tablespoons fine sugar, 
whites four eggs, cook prunes and strain through colander, 
add sugar and whites of eggs well beaten. Bake twenty 
minutes in slow oven. Serve cold with whipped cream. 
Miss Watson, Bay City, Mich. 

PRUNE WHIP. 

Remove the stones from a dozen large boiled prunes, chop 
prunes, and set on ice until very cold. Serve in chilled 
spoon of powdered sugar. Beat in gradually the choppel 
prunes fine, beat one-half pint of cream stiff, adding a table- 
giasses. Miss Bertha J. Feet, Monticello, Ind. 



DIET 



The percentage of individuals who give thought to their 
physical and mental requirements in diet, is small indeed. 

Although the human system can be sustained through long 
periods of physical, and mental labor, upon a few articles 
of food ; in order to thoroughly satisfy the needs "of the body, 
the diet must be varied. 

Occupation should govern to a great extent, the kind and 
quantity of food taken, as well as the time of consumption. 

Diet should vary somewhat with climatic, or season 
changes. 

Individuals of sedentary occupation should confine their 
diet largely to the vegetable kingdom, namely: Cereals, 
Legumes. Roots and Tubers, Green Vegetables. Fruits, Nuts, 
Fungi and Litchens. Under the different heads we have 
the following: 

Cereals : Barley, buckwheat, corn, rye, oats, rice and 
wheat. 

Legumes : Peas, beans, peanuts. 

Rools and Tubers : Irish Potatoes, sweet potatoes, yams, 
artichokes, beets, carrots, parsnips, turnips and radishes. 

Green Vegetables : Cabbage, cauliflower, spinach, lettuce, 
sorrel, celery, tomatoes, egg plant, cucumbers, asparagus, 
rhubarb, pumpkins, squash, onions and garlic. 

Fruits and Nuts : A great variety. 

Fungi and Litchens : Mushrooms, truffle, morel, Iceland 
moss. 

Animal food should also be included in the daily diet, 
sparingly during the warm summer months, and increased 
slightly during the cold winter months. 

Physical laborers require a liberal diet of animal food, and 
should also partake freely of vegetable products. 

All food taken should be thoroughly masticated to insure 
saturation with saliva, as otherwise, perfect digestion is an 
impossibility. 

Animal food digests more rapidly than vegetable food, and 
where necessary may be taken at intervals of two or three 
hours, in small quantity. 



142 THE ARIZONA COOK BOOK 

Vegetable food requires five or six hours for thorough di- 
gestion, and should not be taken at shorter intervals. 

The temperature of food is of considerable important 
The ideal temperature is that of the body 98 degrees Fahren- 
heit, the limits of safety being 45 degrees and 130 degrees 
Fahrenheit. 

A short period of rest after meals is conducive to good 
digestion. 

P. A. Melick M. D. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 143 



THE ARIZONA COOK BOOK 



WILLIAMS PUBUC LIBRARY ASSOCIATION 145 



146 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 147 



DOUGHNUTS 



DOUGHNUTS OR FRIED CAKES. 

As much care must be taken in the mixing as in the cooking. 
In Xorthern Arizona do not use too much shortening in the 
dough, and mix very soft, rolling without kneading. Try the 
boiling fat, in which they are to be cooked, with a small piece 
of dough. If a piece of raw potato is put into the boiling fat 
it will prevent browning too much and will help clarify it. 
Two tablespoonfuls vinegar added to the lard will prevent the 
cakes absorbing too much grease. Some cooks add one-half 
teaspoonful ground ginger in the dough, saying that, too, will 
prevent the dough absorbing too much fat. 

DOUGHNUTS. 

One cup of sugar, two cups of sour milk, one Z of soda, 
one-half Z baking powder, two eggs, salt and nutmeg. Fry 
in hot lard. Mrs. Albert S. Lebsch, Williams, Ariz. 

DOUGHNUTS. 

One teacup of sugar, one spoonful of melted lard, 
three eggs and pinch salt, two teacups of milk, two teaspoons 
of baking powder. A little nutmeg and flour to roll. Mrs. 
James Dalton, Williams, Ariz. 

DOUGHNUTS. 

Two eggs one and one-half cups of granulaed sugar and 
one large cup of sour cream, one teaspoon of soda dissolved 
in the cream, and two teaspoons of cream tartar with one 
sifter of flour, flavor with vanilla and nutmeg. Fry and dip 
in powdered sugar. Mrs. R. S. Teeple, Holbrook, Ariz. 

DOUGHNUTS. 

One large teaspoon butter, two and one-half cups sugar, three 
eggs (beaten), one cup buttermilk, one-half teaspoon each soda 
and salt, one-half nutmeg, one teaspoon baking powder and 
flour enough to roll into dough. Mrs. K. W. Williams, Cyn- 
thiana, Ky. 

DOUGHNUTS. 

One small measuring cup sugar put in coffee cup, fill the cup 
full of sweet milk, one-half teaspoon of vanilla, four measuring 
cups sifted flour, three teaspoons baking powder, pinch of 



WIUJAMS PUBLIC LIBRARY ASSOCIATION 149 

salt, two scant tablespoons melted butter rubbed in flour as 
for pie crust, break in three eggs and beat hard. Cut out 
with as little mixing as possible. Mrs. E. J. Wing, Manis- 
tee, Mich. 

DOUGHNUTS. 

Add one cup sugar, one tablespoon butter, four eggs, one and 
one-half cups milk, three teaspoons baking powder, add flour 
until stiff enough to roll out. Roll about one-quarter inches 
thick. Fry in cottolene. Mrs. Emerson, Williams, Ariz. 

DOUGHNUTS. 

One cup sugar, three tablespoons butter, three eggs, three and 
one-half cups flour, one cup sour milk, one teaspoonful soda, 
nutmeg to taste. Mrs. M. J. Erne, Williams, Ariz. 

RAISED DOUGHNUTS. 

One pint bread sponge, one pint warm water, two eggs, one 
cup sugar, one pinch of salt, three teaspoonfuls of lard. Mix 
same as bread, when light roll out and cut and fry in hot lard. 
Mrs. M. J. Erne, Williams, Ariz. 

DOUGHNUTS. 

Mix, by sifting two or three times, two heaping teaspoon- 
fuls baking powder with one quart flour, beat two eggs with 
one coffee cup of sugar, adding a teacupful of new milk, and 
teaspoonful melted butter if milk is not very rich. Flavor 
with nutmeg. Mix all together and fry in hot lard and cot- 
tolene mixed. Mrs. Geo. F. Warren, Kingman, Ariz. 

DOUGHNUTS. 

In the mixing bowl put one cupful granulated sugar, four 
eggs, add one and one-half cup fills rich sweet milk. Sift flour 
and use three cupfuls flour with three teaspoonfuls baking Pow- 
der sifted three times, one-quarter teaspoonful salt, one table- 
spoonful melted butter. Then, if necessary, add enough flour 
to make a soft dough. Roll soft without kneading, cut any 
desired shape and cook in hot lard. Miss Charlotte Wick- 
stram, Hartford, Conn. 

DOUGHNUTS. 

One and one-half cupfuls sugar, one and one-half cupfuls 
milk, two eggs, about one tablespoonful shortening, if cream so 
much better, if sour milk one-half teaspoonful soda, if sweet- 
milk, baking powder, nutmeg. Beat before adding two and 
one-half cupfuls flour. Mrs. C. M. Wolfe, Williams, Ariz. 



150 THE ARIZONA COOK BOOK 

DOUGHNUTS. 

Two eggs, two cups sugar, two cups sour milk, salt and 
spices to taste, flour to mix stiff; fry in hot lard. Mrs. An- 
nie Cameron, Flagstaff, Ariz. 

DOUGHNUTS. 

One cup sugar, two eggs creamed together, one tablespoon 
sour cream, one cup sour milk, one teaspoon of soda dissolved 
in table spoon of boiling water, salt and nutmeg, flour to 
thicken like cream biscuits, roll out dough one half inch thick. 
Fry in hot lard to light brown. Mrs. C. A. Greenlaw, Flag- 
staff, Ariz. 

DOUGHNUTS. 

One egg, one cup sugar, butter size of a walnut, one and 
one-half cupfuls milk, two heaping teaspoons baking powder, 
one quart of flour, flavor with vanilla or nutmeg. Mrs. F. 
Beckwith, Flagstaff, Ariz. 

DOUGHNUTS. 

Two eggs, one cup granulated sugar, two tablespoons melt- 
ed butter, one-half cup sour milk, one-half, cup sweet milk. 
one even teaspoon soda in sour milk, one rounding teaspoon 
baking powder, stir eggs and sugar together ; add melted but- 
ter, then sour milk into which soda has stirred, add one cup 
flour into which baking powder has been stirred. Then add 
the half cup sweet milk alternately with flour until the dough 
is the right consistency to roll. Fry in hot fat. Mrs. Watson, 
Bay City, Mich. 

DOUGHNUTS. 

Three eggs, one cup sugar, one and one-half cups sour milk, 
one-half teaspoonful grated nutmeg, one-half teaspoonful 
soda. Beat eggs, sugar, sour milk and nutmeg together. 
Dissolve soda in a little boiling water and add. Add flour 
and mix as soft as possible to roll out. Fry in lard until 
brown. Mrs. Ritter, Williams, Ariz. 

DOUGHNUTS. 

One cup sugar, three well beaten eggs, one tablespoon melted 
lard, one teaspoonful grated nutmeg, one cupful sour milk into 
which Put one teaspoonful soda which has been dissolved. Add 
flour enough to make batter sufficiently thick to roll out well. 
Cut into desired shape and cook in hot lard. Miss Margery 
Hicks, Williams, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 151 

DOUGHNUTS. 

One and one-half cupfuls of sweet milk, four even cupfuls 
sifted flour, three teaspoonfuls baking powder even full 
two well beaten eggs, two cupfuls sugar, one tablespoonful hot 
lard, nutmeg or lemon to season. Roll soft, cut any desired 
shape, drop in hot lard. Drain well. Mrs. J. C. Sutherland, 
Winslow, Ariz. 

FRIED CAKES. 

Two good sized eggs well beaten, pinch of salt, one cup 
sugar, one cup sweet milk, two tablespoons melted butter, four 
cups flour, three teaspoons W. R. Hall's baking powder, 
one-half nutmeg (grated). Mrs. W. R. Hall, Manistee, 
Mich. 

FRIED CAKES. 

Two eggs, one cup milk, sweet, one cup sugar, one tea- 
spoonful nutmeg, one tablespoonful lard or butter, pinch salt, 
one teaspoonful baking powder, flour enough to thicken, then 
roll out. Cook in hot fat. Mrs. Jas. W. Johnson, Williams, 
Ariz. 

FRIED CAKES. 

Two cups mashed potatoes, three eggs, one cup sour milk, 
one teaspoon soda, two teaspoons baking powder, pinch salt, 
nutmeg, two cups sugar, three tablespoons shortening. Flour 
sufficient to roll nicely. Fry in hot lard. Mrs. H. M. Stark, 
Saginaw, Mich. 

FRIED CAKES. 

One cupful sugar, one cupful sweet milk, four *eggs, one 
tablespoonfuls melted butter, nutmeg, one one-half teaspoon- 
ful baking powder sifted in the flour. Mrs. James Wade, 
Williams, Ariz. 

FRIED CAKES. 

One cup sugar, four eggs, two scant tablespoons lard" or 
cottolene, one cup sour or sweet milk, one teaspoon soda or 
baking powder, flavoring. Flour sufficient to roll nicely, 
Cut out and fry in hot grease. Mrs. Chas. Wade, Williams, 
Ariz. 

SNOW BALLS. 

Make a stiff batter of two beaten eggs, two small cupfuls 
white sugar, one pint sweet milk, one-half teaspoon each salt 
and grated nutmeg, three teaspoons baking powder sifted with 
five cups flour. Drop into boiling lard in balls and fry same as 
doughnuts. Mrs. E. S. Marez, Bisbee, Ariz. 



152 



THE ARIZONA COOK BOOK 





u>6. 

i^v-^&xJL 
^ 

- -r^- 

_/^J 






DUMPLINGS 



DROP DUMPLINGS. 

The whites of three eggs, one cup milk, one cup sifted flour, 
stir all together and place in a skillet containing a tablespoon 
of butter Let contents boil until it leaves the side of the 
skillet clean, then remove and stir until cold. Add the yolks 
of the eggs. Season with salt and nutmeg, then drop with 
a spoon, that has been wet with cold water into boiling soup. 
They are what the Germans call Schwanmbloese and may be 
used in any clear soup. Mrs. Wm. Hayward, Los Angeles, 
Cal. 

EGG DUMPLINGS. 

Two eggs beaten very light with egg beater, flour enough 
to stiffen into which has been sifted one-third teaspoon 
baking powder. Flour stiff enough to drop from spoon. Mrs. 
F. O. Poison, Williams, Ariz. 

EGG DUMPLINGS. 

Rub the yolks of two hard boiled eggs to a smooth paste, 
add a little salt, grated nutmeg and a speck of butter. Add 
the beaten whites of two eggs and just enough flour to be 
able to mold the dough into little marbles. Guard against 
making too stiff and put into boiling soup one minute. Mrs. 
Wm. Hayward, Los Angeles, Cal. 

DELICIOUS DUMPLINGS FOR MEAT. 

One well beaten egg, pinch salt, pinch sugar, small cup 
sweet milk, teaspoon soft butter, two large teaspoons 
baking powder sifted through pint flour, adding enough more 
flour to make stiff batter. DroP tablespoonfuls into ket- 
tle of boiling meat eight minutes before ready to serve. Do 
not allow steam to escape while cooking. Especially fine for 
chicken or mutton stew, any left over are delicious sliced fried 
in a little butter and served with a sweet. Be sure to dip 
spoon in hot broth each time before taking on batter to avoid 
sticking. Mrs. Geo. F. Warren, Kingman, Ariz. 

POTATO DUMPLINGS. 

Potato dumplings, or katoffel kloese, are not often made 
by American cooks, but once tried the recipe will become a 
stand-by. Six large potatoes, two eggs, one-half cup farina, 
one scant cup flour, two tablespoons salt, one-eighth teaspoon 



154 THE ARIZONA COOK BOOK 

grated nutmeg. Boil the potatoes in the jackets, peel and 
mash them and run them through the potato ricer. Cool 
and weigh before using. Two pounds of potato should be 
used for this recipe. To the potatoes add the beaten eggs, 
the farina, flour, salt and nutmeg, and make into small balls. 
Drop into boiling water (using a teaspoon of salt in a quart 
of water) and boil about twenty minutes. Drain and serve 
hot. Kloese is the German for dumplings. They are shaped 
in balls and boiled in hot salted water or soup stock and may 
be served with finely chopped onions fried in butter to a deli- 
cate brown. Contributed. 

SOUR MILK DUMPLINGS FOR CHICKEN. 

Two eggs well beaten, two cups sour milk with one tea- 
spoon soda (rounding full) one-quarter teaspoon salt, one 
tablespoon melted butter, add flour until very stiff. Drop into 
to the soup. Mrs. E. E. Teft, Anacvetes, Washington. 

NOODLES FOR SOUP. 

Mix into two ,eggs as much sifted flour as they will absorb, 
with pinch of salt, then roll out thin as a wafer ; dust over a little 
flour, then roll over and over into a long roll, cut off thin slices 
from the edge of roll, shake out into long strips, let dry, put into 
soup and boil lightly for ten minutes. Mrs. M. D. Finney, 
Williams, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 155 



EGGS 



"Lays of ancient Rome." 
McCaulay. 

It was then that I saw the cook book, and while Mr. Har- 
bison had his back turned I got it down. It was quite clear 
that the domestic type of woman was his ideal, so I took the 
book into the pantry and read the recipe over three times. 
When I came back I knew it by heart though I did not un- 
derstand it. "I will tell you how," I said, with a great deal 
of dignity, "and since you want to help you can make it 
yourself." 

He was delighted. 

"Fine !" he said. "Suppose you give me the idea first. Then 
we'll go over it slowly, bit by bit. We'll make a big fluffy 
omelet and if the others aren't around we'll eat it ourselves." 

"Well," I said, trying to remember, "you take two eggs ." 
"Two!" he repeated. "Two eggs for ten people!" "Don't 
interrupt me," I said irritably. "If if two isn't enough we 
can make several omelets, one after the other." 

He looked at at me with admiration. "Well, what next?" 

"Separate them," I said easily. No, I didn't know what 
it meant, but I hoped he would. Iknew he was staring at 
me puzzled. 

"Separate them !" he said. "Why they aren't fastened to- 
gether!" Then he laughed. "Oh, yes, of course!" When 
I looked at him he had put one on each end of the table 
"Afraid they'll quarrel, I suppose," he said. "Wei, noM 
they're separated." 

"Then beat." 

"First separate, then beat!" he repeated. "-The author of 
that cook book must have had a mean disposition. What 
next? Hang them?" He looked up at me with his boyish 
smile. 

"Separate and beat," I repeated. If I lost a word of that 
recipe I was gone. "Well," he reflected, "you can't beat an 
egg, no matter how cruel you may be, unless you break it 
first." He picked up an egg and looked at it. "Separate:" 
he reflected. "Ah, the white from the whatever you cook- 
ing experts call it the yellow part." "Of course. I knew 
you would find out." Then back to the recipe "beat until 
well mixed; then fold in the whites." 



WILUAMS PUBLIC LIBRARY ASSOCIATION 157 

"Fold:" he questioned. "It looks pretty thin to fold, doesn't 
it? Please come and show me how." 

"Just fold them in," I said desperately. "It it isn't diffi- 
cult." And because I was so transparent a fraud, I said 
something about butter and went into the pantry. I leaned 
my elbows despondently on the shelf of the kitchen pantry 
and waited for Mr. Harbison to come in and demand that I 
fold a raw egg. 

He came. "I have solved it," he said. "The mixture 
awaits the magic touch of the cook." 

I honestly thought I could do the rest. It was only to be 
put in a pan and browned in the oven three minutes. And 
I did it properly, but for two things; I should have greased 
the pan, (but this was the book's fault; it didn't say) and I 
should have lighted the oven. The latter, however, was Mr. 
Harbison's fault as much as mine, and I "had wit enough to 
lay it to absent mindedness on the part of us both. 

Taken from "When a Man Marries." By Mary Roberts 
Rineheart. 

EGGS A LA GOLDEN ROD. 

Three hard boiled eggs, one tablespoonful flour, one-half 
teaspoonful salt, five slices toast, one tablespoonful butter, 
one cup milk, one-eighth teaspoon pepper and parsley. Make 
a thin white sauce of butter, flour, milk and seasonings. 
Separate yolks from whites of eggs. Chop whites finely and 
add one-third of them to white sauce. Make circular slices 
of toast, arrange on platter and pour white sauce over each 
slice. Pile chopped whites on toast, leaving a small space in 
center. Force yolks through a fine sieve and put on center of 
each slice of toast. Pour remainder of white sauce around 
edge of platter, garnish with parsley and toast points. Man- 
istee, Michigan, Public Schools. 

"How will you have your eggs cooked?" asked the waiter. 

"Make any difference in the cost?" inquired Brannigan, cautiously. 

"No." 

"Then cook 'em with a nice slice o' ham, if you plaise." 

EGGS A LA TRIPE. 

Two, four or six eggs, according to need. For two eggs : One- 
half cup milk ; fry one-half small onion in butter ; do not let 
brown, just cook; add one scant tablespoonful flour and 
gradually the hot milk. It forms a fine, thick sauce. Add 
salt and pepper and hard eggs, halved or grated as you wish, let 



158 THE ARIZONA COOK BOOK 

all simmer for a few moments. Miss Florence Parker, Los 
Angeles, Calif. 

BAKED EGGS. 

Beat the white to a stiff froth, then stir with a pinch of salt, 
drop yolks in the center and set in oven fiVe minutes. Mrs. Geo. 
A. Cole, Middletown, Conn. 

BREAKFAST DISH. 

Place strictly fresh eggs in oven, leave ten minutes or un- 
til the shells burst. Shell and serve along with baked toma- 
toes. Rev. Father Bennett, St. John Rectory, Globe, Ariz. 

BUTTERED EGGS WITH TOMATOES. 

Choose fine tomatoes of medium size ; peel, cut off the tops, 
remove the center. Beat four eggs with three tablespoonfuls 
of cream and season with salt and pepper. Set tomatoes in oven 
to warm. Warm two ounces of butter in a sauce pan. pour 
in the egg mixture, stir quickly till it begins to set, put in the 
tomato shells and set in the oven five minutes, serve on crou- 
tons of toast, sprinkle with parsley and serve hot. Rev. 
Father Bennett, St. Johns Rectory, Globe, Ariz. 

CURRIED EGGS. 

Cut hard boiled eggs in halves. Fry one small chopped 
onion and chopped apple in hot butter; add one-quarter 
cup of pounded almonds, and one pint of milk, mixed with 
one-half tablespoonful cornstarch. Season with salt and a 
dessert spoonful of curry powder. Let cook ten minutes, then 
add the eggs, let all get very hot. Serve with chopped pickle 
garnish with parsley. Mrs. M. S. Carpenter, Hacken- 
sack, N. J. 

DAINTY EGGS. 

A dainty way to serve eggs for breakfast, luncheon or 
tea, is to take round slices of bread, toast them delicately, 
butter them and dip lightly in hot water. On each round 
spread the white of an egg beaten stiff with a speck of salt. 
Make a depression in the center in which place a whole yolk, 
set it in the oven just long enough to set the yolk and brown 
the white a trifle. Place on a platter and garnish with pars- 
ley. Manistee Public School. 

CHIL.E EGGS. 

Two slices of bacon fried, one onion and one-half can 
green chile fried with bacon, then add one can tomaties, salt 
to taste, let cook until onion is tender which takes about half 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 159 

hour; in the meantime boil one-half dozen eggs hard, remove 
shells and cut in halves, placing in deep dish ; pour chile mix- 
ture over and serve. More chile may be added if not hot 
enough to suit taste. Mrs. Eve Wheeler, Flagstaff, Ariz. 

CREAMED EGGS. 

Heat one pint of milk, thicken with tablespoon of flour and 
a pinch- of salt, pour on large platter, have six eggs boiled 
hard, cut in two lengthwise, arrange in the gravy and garnish 
with parsley. Mrs. Lloyd, Sedro Woolley, Wash. 

EGGS IN MAYONNAISE. * 

Serve hard boiled eggs with mayonnaise dressing. Remove 
the yolks of the eggs, mash them and mix with melted butter, 
anchovy paste and chopped cold boiled ham and add a dash of 
paprika. Put this egg paste back into the white part of the 
egg, arrange on a dish and pour mayonnaise dressing over 
them. The anchovy paste should be used in proportion of 
two tablespoons of paste for a dozen eggs. The same amount 
of ham will be needed. Contributed. 

EGGS IN WHITE SAUCE. 

One cup white sauce, six eggs and one-fourth pound grated 
cheese. To make the sauce melt one tablespoon butter in 
frying pan; stir in one tablespoon flour and then stir in a 
cup of sweet milk, stirring gradually until it makes a smooth 
paste; let this come to a boil. Break the eggs in a shallow 
earthenware plate which has been buttered, pour the sauce 
over them, sprinkle the cheese on top and bake in a moderate 
oven fifteen minutes. Contributed. 

SPANISH EGG FOR ONE PERSON. 

Heat a little sweet oil or butter in a small frying pan; cut 
up the meat of two medium sized tomatoes, some green shal- 
lot and green sweet pepper; cut them up very fine; add one 
third of a tablespoonful of "Chile Powder," then break two 
fresh eggs into this and season with salt; mix well and serve 
very hot. Mrs. E. Pallett, Williams, Ariz. 

"Eggs and oaths are easily broken." 
BAKED OMELET. 

Beat the whites and yolks of four or six eggs separately ; 
add to the yolks a small cup of milk, a tablespoon of flour or 
cornstarch, a teaspoonful of baking powder, one-half tea- 
spoonful of salt and lastly the stiff beaten whites. Put a 
heaping tablespoonful butter in a deep granite pan, set on 



160 THE ARIZONA COOK BOOK 

stove until it melts then pour' the omelet into same and bake 
in a steady oven for twenty minutes. Mrs. R. C. Wente, Wil- 
liams, Ariz. 

EGG OMELET. 

Six eggs beaten separately, butter size of walnut, half cup 
sweet milk, one teaspoon baking powder, beat into this all 
the flour it will take. Mrs. K. W. Williams, Cynthiana ? Ky. 

BAKED OMELET. 

One cup bread crumbs, one-half cup boiling water, mix 
until soft ; three eggs, yolks and whites beaten separately, to 
the beaten yolks add, one-half cup milk and stir jnto the bread 
crumbs, salt and pepper, lastly stir in whites beaten stiff. 
Bake one-half hour or until a nice brown. Mrs. Don Reed. 
Harper, Kan. 

BAKED OMELET. 

Six eggs beaten separately, two heaping teaspoons flour, 
one cup milk, butter size of an egg; take of the milk enough 
to wet the flour; heat the milk to boiling, into which 
stir the flour paste ; add this to the well beaten yolks, also 
the melted butter, stir in the whites of eggs lightly and bake 
fifteen minutes, salt when done. Mrs. J. 'E. Buckbee, Jr. 

OMELETTE. 

Six eggs, butter size of small egg, one-half cup sweet milk, 
dash of pepper, flavor with onion or garlic; one-half can of 
peas, well drained. Put yolks of eggs, well beaten, butter, 
milk, salt, pepper and onion or garlic in a pan and place over 
the fire. When hot add the well beaten whites of eggs. 
Cook about three minutes, then add the peas, fold together 
and serve hot. If liked, one teacup of canned tomatoes, well 
drained, may be used in place of peas. Contributed. 

CHEESE OMELETTE. 

Mix three tablespoons flour with one half pint of milk. 
Add four beaten eggs and one fourth pound of grated or 
ground cheese, beat together, season with salt and pepper. 
Fry in hot butter, serve hot. Mrs. D. Roberts, Williams, 
Ariz. 

CAVIAR WITH EGG. 

Slices of toast, the edges piped with beaten egg, caviar 
sprinkled on top, whole yolk of raw egg dropped in center, 
baked till set, and served hot. 

EGGS STUFFED WITH CAVIAR. 

Cut slices of hard boiled eggs, the yolks removed ; its place 
filled with Russian caviar; served on thin slices -of buttered 
brown bread. Garnish with water cress. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 161 



FISH 



"The silvery fish, 

Grazing at large in meadows submarine, 
Fresh from the ware now cheers 
Our festive board." Anon. 

FISH. 

Fish should be dressed as soon as caught. Salt fish must 
be soaked eight or ten hours, with the skin side up and the 
water changed two or three times. Fish must not stand after 
being cooked, but served at once. The usual modes of cook- 
ing fish are broiled, baked, boiled, fried and occasionally 
stewed, though steaming is much superior to boiling. Very 
large fish are cut into slices or steaks, for frying or broiling. 
Bake fish slowly, basting often with butter and water. 
When boiling fish, by adding a little vinegar and salt 
to the w r ater it seasons and prevents the goodness from being 
drawn out. Fish to be boiled should be put in boiling water 
and cook gently or it will break and look badly. Many put 
fish into a cloth or bag to boil. In frying fish the fire must 
be hot enough to sear the outside keeping the juices in. As 
soon as each side of the fish is browned the frying pan can 
be moved back on the range. In no way is fish more delicious 
or digestible than when baked, and in no way can it be more 
easily prepared. With the addition of a dressing or a vegeta- 
ble a very substantial dinner may be prepared with a minimum 
of attention, which solves a difficult problem when the house- 
wife finds her time unusually taken up during the hour be- 
fore dinner. Any of the larger fish in which the bones are 
coarse are suitable for baking, such as pickerel, cod, halibut 
and white fish. 

FISH BALLS. 

Shred two cups cold boiled fish, add one-half cup sweet 
milk, one cup seasoned mashed potatoes, one well beaten egg. 
Season to taste add grated onion or a a little Worcestershire 
sauce. Mix well, make into balls and fry in deep hot fat. 
Mrs. W. F. Dermont, Williams, Ariz. 

FISH CAKES. 

Use equal quantities of shredded cold fish and mashed po- 
tatoes, mix well, adding salt, well beaten egg. Mold in the 



WIUJAMS PUBUC LIBRARY ASSOCIATION 163 

hands into small flat cake and fry brown in butter. Or make 
into balls, frying in hot lard or oil. Contributed. 

BAKED WHITE FISH. 

Place a whole cleaned fish in baking" pan, season with salt, 
pepper, one-half cup of melted butter, place over it three po- 
tatoes cut up. Bake in a moderate oven one hour. Mrs. J. 
S. Irvine, Williams, Ariz. 

DRESSING FOR FISH'. 

Brown a large tablespoonful of butter, put one-half cup of fat 
salt pork through the food chopper, and beat two eggs very 
light. Mix these ingredients together, add salt and pepper 
and sufficient bread crumbs to thicken. Seasoning may vary to 
suit the occasion and the taste. Sliced onion is good, or a 
few oysters chopped coarse, or parsley, summer savory or 
tomato catsup may be used. Fill the fish with this mixture, 
before tying, and make the remainder of the dressing into 
small, flat balls, and bake in the same dish. Serve on a deep 
platter with the dressing as a garnish. Thicken the gravy 
that remains in the baking dish with a little browned flour and 
serve in a separate dish. Contributed, Williams, Ariz. 

BAKED FISH. 

Place fish in bake pan, sprinkle with salt, pepper and 
chopped parsley, cover with fried bread crumbs and bits of 
butter, and moisten with rich sweet cream. Then bake until 
brown on top and serve hot with baked potatoes. 

STUFFING FOR BAKED FISH. 

One cup bread crumbs one teaspoon grated onion, one 
teaspoon chopped capers, one-quarter teaspoon each salt, pep- 
per and chopped parsley, moisten with cup stock or milk. Ex- 
cellent for salmon. Mrs. W. F. Dermont, Williams, Ariz. 

BAKED FISH (FRENCH STYLE). 

One five pound white fish. Place in buttered baking pan. 
cover with two tablespoons butter, two of flour, creamed into 
a paste, salt and pepper well, add one cup cooked tomatoes, 
half an onion, garlic, two cloves, small spice, bay leaf, a little 
celery. Mrs. J. P. Parker, Los Angeles, Calif. 

FRENCH BAKED FISH. 

Make a plain bread dressing seasoned only with salt, pep- 
per and a little parsley. Stuff the fish and arrange in baking 



164 THE ARIZONA COOK BOOK 

pan. Form the remaining dressing into large flat cakes and 
place in bottom of pan. Pour over all a can of tomatoes sea- 
soned with salt, butter and the merest dash of cayenne. Mince 
a large head of garlic very fine, and sprinkle over the top. The 
flavor is very unusual but is liked by most people who are 
fond of onions. Contributed, Williams, Ariz. 

PLAIN BAKED FISH. 

Clean the fish very carefully, place in large dish of salted 
water and let stand for two or three hours. When ready for 
baking, remove from the salt bath, rinse with fresh cold 
water, and dust the inside with flour and a slight sprinkle of 
salt. Tie the fish in shape with a string, sprinkle the outer 
surface with flour, and place on a rack in a baking pan. In 
the bottom of the dish place a little water and a liberal amount 
of butter. Baste occasionally. Bake from one to one and 
one-half hours, according to size of fish. Serve whole, gar- 
nished with hard-boiled eggs and parsley. Contributed, 
Williams, Ariz. 

BAKED FISH WITH TOMATOES. 

Prepare fish in usual w r ay, omitting the water. Place the 
fish in a baking dish and put over it three large ripe tomatoes 
sliced thin. Season with salt and a dash of pepper. Serve in the 
baking dish. Contributed. 

BOILED FISH. 

In boiling fish, one tablespoon salt and one of vinegar 
should be added to each quart of water and to cover fish 
which should be sewed in a muslin cloth. The fish should 
be put into boiling water. Let simmer on back of range until 
done, allow ten minutes to the pound after water begins to sim- 
mer, until done. Place on platter, garnish with parsley, lemon 
in quarters, slices of hard boiled egg. Serve with cream sauce. 
Mrs. W. F. Dermont, Williams. Ariz. 

BOILED FISH WITH SAUCE. 

Clean and season one whole fish. Put in a cloth and let 
boil in fresh water with one slice onion, one-half cup vine- 
gar, few slices of lemon, two sprigs of parsley, one table- 
spoon of butter. Let cook gently until tender. Serve on 
hot platter, garnished with water cress and slices hard boiled 
eggs and slices lemon. 

Sauce : One tablespoon brown sugar. One pinch each 
ginger, cinnamon and nutmeg, juice of lemon. Let all boil 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 165 

up well, add yolks of two well beaten eggs and pour over 
the fish. Good hot or cold. If any left over make fish balls 
for luncheon. Mrs. Dermont, Williams, Ariz. 

BROILED FISH. 

Open fish down the front, remove the bones, wash and dry. 
Place on a well greased broiling iron, rub with butter, salt 
and pepper while cooking. Cook to a delicate brown. Re- 
move from iron carefully. Serve with butter sauce very hot. 
Garnish with parsley or water cress and lemon. Mrs. W. F. 
Dermont, Williams, Ariz. 

FISH RAMEKINS. 

One and one-half cups shredded cooked fish, one cup 
milk : pepper, salt, and celery salt, to taste. Heat milk 
and thicken slightly with tablespoon of flour, cook thor- 
oughly, add the fish, pepper, salt and celery salt. . Pour in 
ramkins, and cover each with rolled cracker crumbs, and bits 
of butter, also a blanched almond in center of each. Place 
in oven and brown nicely. This recipe is just enough for 
six persons. Miss Resale Klock, Williams, Ariz. 

FISH TURBOT. 

Dress and salt thoroughly one good sized white fish, bake 
in the oven until thoroughly done ; pick to pieces very fine. 
Make dressing of one pint milk, one teacup butter, two table- 
spoons cornstarch, one teaspoon curry powder, little onion 
chopped fine, a little thyme. After boiiing, strain ; mix 
the fish lightly with a fork. Cover with fine bread crumbs 
and bits of butter. Put in the oven until thoroughly hot and 
brown. Mrs. J. E. Merritt, Manistee, Mich. 

FISH PUDDING. 

One can salmon, drain the juice, break up fine, discard the 
bones, add two eggs beaten lightly, one half cup bread crumbs 
a little cayenne and salt to taste, one teaspoon melted butter. 
Put in mold and steam one hour. When ready serve with 
following sauce. 

Sauce : One cup milk thickened with one taplespoon flour 
mixed with one tablespoon butter, add one egg (beaten), 
salt and pepper, add salmon juice to make pink color. Gar- 
nish with lemon. Mrs. N. J. Hudson, Los Angeles, Cal. 



166 THE ARIZONA COOK BOOK 

CODFISH (A LA BARGUAISE). 

Soak one pound fish over night in cold water, cook until 
tender, boil six good sized potatoes, shred the fish, add pota- 
toes, one clove, little garlic, one bunch parsley chopped fine, one 
small teaspoon each lard, salt, pepper, mix thoroughly. Put 
one tablespoon each butter, flour, oilve oil in a deep frying pan. 
when hot put in mixture. Brown lightly, serve in roll as 
omelet. Mrs. J. B. Parker, Los Angeles, Cal. 

CODFISH AXD MACARONI. 

Soak one-half pound salt codfish overnight. Steam until 
tender, remove all bones and break in small flakes. Place a 
layer of cooked macaroni on a dish, then a layer of fish 
and a few slices of hard boiled eggs, then more macaroni 
and a layer of fish on top. Set in a warm place while you 
make a sauce as follows : One tablespoonful each of butter 
and flour, one-quarter teaspoonful salt and a little pepper. 
Stir till creamy, add a cup of hot milk and stir till thickened. 
Pour over the fish and macaroni, sprinkle with minced pars- 
ley, and serve hot. Mrs. R. Reese, Williams, Ariz. 

COD PIE. 

Any remains of cold cod, twelve oysters, sufficient melted 
butter to moisten it, mashed potatoes to fill up the dish. Mode : 
Flake the fish from the bone carefully, take away all the skin. 
Lay in a bake dish, pour over the melted butter and oysters and 
cover with mashed potatoes. Bake for half an hour. Mrs. 
T. F. Holden, Williams, Ariz. 

FROG LEGS. 

Skin, wash and dry nice plump frog legs. Roll in season- 
ed flour and fry in butter to a nice brown. Serve hot with 
tartar sauce. Mrs. William F. Dermont, Wingleton, Mich. 

GRAYLIXG. 

Remove scales and fins, leaving head and tail, wash and dry 
several, one pound graylings. Dredge in flour, and fry whole 
in butter to a nice brown. Serve hot. Garnish platter with 
water cress. Mrs. William F. Dermont, Wingleton, Mich. 

BOILED HALIBUT. 

Put a piece of halibut weighing two pounds in a sauce 
pan covering it with fresh water; add one sliced onion, one- 
half sliced carrot and small bunch mixed parsley, celery, bay 



WILLIAMS PUBLIC LIBRARY ASSOCIATION Itf7 

leaf, thyme, one clove. Season with small handful of salt 
and two tablespoons good vinegar. Put on lid and let it cook 
gently but no more than half hour after boiling point, then 
lift up the fish alone, drain well, dress it on a hot dish. Con- 
tributed, Detroit, Mich. 

BAKED LOBSTER. 

Stew a fresh lobster from thirteen to twenty minutes. 
Shred the meat and put it back into the shells. Moisten it 
with a little lemon juice or cream. Sprinkle over it a few 
bread crumbs. Bake slightly and serve with the lobster but- 
ter. 

LOBSTER CROQUETTES. 

One can of lobster picked up fine, one egg beaten light, little 
flour and butter and season to taste. Dip in egg and rolled 
cracker crumbs. Fry light brown in a little butter and lard. 
Mrs. J. L. Richmond, Chicago, 111. 

GRILLED LOBSTER. 

Cut a lobster in two. Wash it well and place it on the 
grill. Add a little butter while grilling ten minutes over 
a hot fire. 

SCALLOPED LOBSTERS. 

One large lobster; one tablespoonful of white sauce, or of 
melted butter if preferred; one-half cupful bread crumbs; 
one teaspoonful mixed salt, pepper and cayenne pepper. Pick 
out all the meat. Pound it in a mortar, mixing it with the 
sauce or butter and seasoning. Split the empty shells of 
the bodies and the tails. Fill each of them with the pounded 
lobster. Sprinkle over them a few bread crumbs and piece of 
butter. Brown in oven. Mme. Tettrazzini. 

ONE WAY TO USE CANNED SALMON. 

Place the contents of a one pound can of salmon in a 
quart bowl or small pan, add to this two well beaten eggs, and 
one-half teacupful of yellow corn meal, season with salt and 
black pepper. Make into small patties and fry until brown 
on both sides. Place on a platter, garnish with parsley. This 
makes a delicious breakfast dish. Mrs. G. W. Matthews, 
Williams, Ariz. 

CREAMED SALMON BAKED IN SHELLS. 

One can salmon, one cup fine cracker crumbs. Cream 
sauce: One scant pint milk, two even tablespoons butter, 



168 THE ARIZONA COOK BOOK 

four heaping tablespoons flour, or two heaping tablespoons 
cornstarch, one-half teaspoon salt, one-half salt spoon white 
pepper, one-half teaspoon celery salt, a few grains cayenne, 
one teaspoon onion juice. Take all bones from the salmon, 
half of the crackers, enough of the cream sauce to make the 
salmon quite moist. Put in shells with the rest of the cracker 
crumbs on top. Serve with parsley and sliced lemon. Mrs. 
William Wente, Manistee, Mich. 

ESCALLOP SALMON. 

Place layer of salmon, (after removing bones and skin,) in 
bottom of baking dish, then a layer of cracker crumbs, and 
so on until you have desired amount before putting in the oven ; 
cover with cream. Bake until brown in moderate oven. 
Mrse. J. E. Merritt, Manistee, Mich. 

SALMON LOAF. 

Drain off the oil from a large can of salmon ; then pick out 
the skin and bones; flake the fish and add half the quantity 
of bread crumbs, one beaten egg, the juice of half a lemon, 
salt and pepper to taste and four tablespoonfuls of milk, pack 
in a buttered pan and bake for twenty minutes in a hot oven. 
Garnish with parsley and serve with white sauce. Mrs. Joe 
Atwood, Williams, Ariz. 

SALMON LOAF. 

Remove bones and skin from a good sized can of salmon, 
add one egg, well beaten, one cup of cracker crumbs, one-half 
cup of milk, one tablespoon melted butter, and salt and pepper 
to taste. Mix well and make into a loaf and steam one hour 
and a half. Mrs. F. W. Perkins, Flagstaff, Ariz. 

SALMON LOAF. 

Pour off liquid from one can salmon; remove bones and 
skin. Beat with hands until fine and flaky, add one well 
beaten egg, butter size of an egg, salt and pepper to taste, one- 
half cupful cracker crumbs. Mold in loaf, bake and serve 
hot with slices of lemon. Mrs. Dermont, Williams, Ariz. 

SALMON LOAF. 

One can salmon, one cup soft stale bread or cracker crumbs, 
one tablespoon butter, one-half cup milk, one egg slightly 
beaten, salt and pepper to taste. Remove bones and flake the 
salmon, then add bread crumbs, butter, salt and pepper and 
egg. Mix well and add milk slowly. Mold into a loaf and 



WILLIAMS PUBLIC LIBRARY ASSOCIATION Itf9 

bake in medium oven one-half hour. A little chopped onion 
may be added if one likes. If steamed instead of baked it 
makes a more moist loaf but is not so easy to keep in shape 
for serving. Serve hot on a bed of lettuce or parsley. Mrs. 
Fred H. Perkins, Flagstaff, Ariz. 

SALMON PUDDING. 

Mince one can salmon , saving liquor for sauce. Mix to- 
gether four tablespoonfuls melted butter, one-half cup fine 
crumbs, pepper and salt, and finally three well beaten eggs, 
make into loaf, then in buttered tin, set in a pan of hot water. 
Cover and steam for one hour (in oven), filling the pan with 
boiling water as it evaporates. Set in cold water a minute 
and then turn out and serve. 

Sauce : Heat one cup milk to boiling and thicken with 
tablespoon ful of cornstarch wet in cold water, add a spoonful 
of butter, salmon liquor and a beaten egg. Take from fire, 
season and stand in hot water in covered pan for three minutes. 
Add juice of half a lemon and pour over loaf. Miss Dorothy 
Stark, Williams, Ariz. 

SALMON PUFFS. 

One small can salmon, two-thirds cup bread crumbs, one 
tablespoon butter, two eggs, (beaten seperately) the whites 
folded in last. Bake in gem pans and serve with tomato 
sauce. Mrs. W. D. Finney, Williams, Ariz. 

SCALLOPED SALMON. 

Place in shallow dish, alternate layers shredded salmon and 
cracker crumbs, season each layer with butter, salt and pep- 
per, add one tablespoon each butter and flour creamed, stir in- 
to one cup boiling milk, cook, then stir in one well beaten 
egg and brown. Miss Elva Burns, Cliffs, Ariz. 

RAMEKIN SALMON. 

Take one can salmon, pick fine, removing bones and skin, 
add one cup good cream, one tablespoon flour and stir all to- 
gether. Bake in ramekins, in oven ; sprinkle cracker crumbs 
over top before putting in oven. Mrs. J. E. Merritt, Man- 
istee, Mich. 

BAKED SHRIMP. 

One can shrimp will make eight individual dishes. Break 
shrimp in small pieces, salt and pepper to taste, add one small 
grated onion. Bring one pint milk or cream to a boil, thicken 
with one tablespoon flour mixed until smooth in one table- 
spoon butter. When cream is thick pour over shrimp and 



170 THE ARIZONA COOK BOOK 

mix well. Fill shells with mixture, cover with bread crumbs 
and dot with butter. Bake until brown. Mrs. Wm. H. 
Campbell, Flagstaff, Ariz. 

FRENCH PEAS AND SHRIMPS IN WHITE SAUCE. 

Take equal portions French Peas and canned shrimps, cut- 
ting shrimp in two, mix with white sauce. 

White sauce: Mix three tablespoons flour, (level), one- 
quarter teaspoon salt and a little pepper, melt two tablespoons 
butter, add the flour, then cup scalded milk. Cook until thick, 
fill ramekins or pudding dish and sprinkle with grated cheese. 
Bake until cheese is melted and slightly browned. Mrs. 0. F. 
Philbrook, Bisbee, Ariz. 

BROOK TROUT. 

Clean, wash and dry trout of one-half to three-quarter 
pound each leaving on head and tail. Dip each in beaten 
egg, then in seasoned cracker or dry bread crumbs. Keep 
whole and fry in butter, Serve hot with creamed potatoes. 
Mrs. William F. Dermont, Trout Creek, Mich. 

DIRECTIONS FOR FRYING TROUT. 

Do not cut off the heads and tails. After they have been 
cleaned and wiped dry, when they come from the stream, put 
them away. Do not put them in the water again. Keep them 
cold and do not bring them into the kitchen until you get ready 
to fry them and not allowed to get warm anjl limber. Put in 
plenty of pepper and salt and roll in flour. 

Take your heaviest frying pan, and put in a few slices of 
pork, never use bacon. When the grease is hot put the fish in 
and never cover them, do not let them burn on the bottom, 
and turn njlhout breaking them. Let them cook quite 
awhile so they will be well done and quite crisp, and remove 
without grease. Sometimes it is better to lay them on a piece 
of brown paper for an instant to take away the grease. 
Serve on hot plates. Be cooking the second frying panful 
when the first goes on the table. Do not garnish the platter. 
William B. Mershon, Saginaw, Mich. 



WIUJAMS PUBLIC LIBRARY ASSOCIATION 



GAME 



"Who so seeks an audit here, 
Propitious pays his tribute game or fish, 
Wild goul or venison, and his errand Speed." Cowper. 

ROAST WILD GOOSE OR TURKEY. 

After picking and washing with cold water thoroughly, 
put in roaster and sprinkle good with flour salt and pepper, 
(use strips of onion for goose). Then put in a quart of 
water, cover tight and bake for two hours. Then pour off 
the broth onto your dry bread broken up fine and when thor- 
oughly soaked, stuff the fowl and return to oven for one hour. 
Mrs. J. F. Daggs, Williams, Ariz. 

STEWED DUCK, GOOSE, RABBIT, QUAIL OR TURKEY. 
(CAMP STYLE) 

Dress the game, place in a stew pan with quart of water 
tor each pound with salt, pepper, onions (or garlic) over 
slow fire two hours. Then make dumplings of flour and bak- 
ing powder, drop in small sections, cook thirty minutes, mix 
a thin batter of milk and flour for gravy and cook ten min- 
utes and serve at once. Mr. J. F. Daggs, Williams, Ariz. 

RABBIT PIE. 

Dress, cut up and wash and wipe the rabbit very dry. Have 
in a kettle one tablespoonful of butter, one-half small onion, 
pepper and salt. Brown the rabbit in this, then add water and 
stew until very tender. Then finish as for chicken pie. 
Mrs. P. A. Melick, Williams, Ariz. 

"A bird in the hand is worth two in the bush." 
TO ROAST SNIPES, WOODCOCKS OR PLOVERS. 

Pick them immediately after being killed, wipe them and 
season them slightly with pepper and salt. Cut as many 
slices of bread as you have birds ; toast brown, butter, and lay 
in the pan. Dredge the birds with flour and put them in the 
oven with a brisk fire, baste with lard or fresh butter; roast 
twenty or thirty minutes. Serve them laid on the toast, and 
garnish with sliced oranges, or with orange jelly. Mrs. J. R. 
Ross, Williams, Ariz. 

VEMSOX WITH CHILI. 

Cut one pound of venison steak into small dice, throw into 
pan with hot lard and fry brown, add one tablespoon of flour 



.WILLIAMS PUBLIC LIBRARY ASSOCIATION 173 

to thicken and two cups of water. Salt and pepper and add 
teaspoon of ground chili. A. Willson, Williams, Ariz. 

SADDLE OF VENISON. ' 

Put the venison on to bake, with the side which is upper- 
most when it comes to the table placed next to the pan. Make 
the following- dressing and use as described : Season one pint 
of bread crumbs with salt and pepper. When the meat is about 
half done turn it over and make gashes on either side of the 
bone and stuff with the dressing. Pour over the roast one-half 
teacup of tomato catsup and a half teacup of black molasses, 
stir a tablespoonful of whole allspice and a teaspoon of brown 
sugar, pour this over the 'meat, then sprinkle bread crumbs 
over the top, bake slowly, keep well basted until done. Serve 
with little dots of jelly over top of roast. Mrs. K. W. 
Williams, Cynthiana, Ky. 

VENISON PUFFS. 

Shave the desired quantity of cold venison into very thin 
small slices, mix thick gravy with a little currant jelly, roll 
puff paste very thin, cut into square pieces, and in each piece 
put enough of the meat to fill, season with salt, make them 
into light puffs, brush each puff with the white of an egg. 
Bake in hot oven. Mrs. A. S. Lebsch, Williams, Ariz. 

BROILED VENISON STEAK. 

Place the venison steak on a hot broiler. When partly 
cooked, turn pepper and salt. When both sides are seasoned 
and sufficiently cooked remove from fire, and butter. Serve 
hot with baked potatoes. Mrs. Elizabeth Hull, Williams, 
Ariz., aged 95 years. 



174 THE ARIZONA COOK BOOK 



ICES, SHERBETS AND FROZEN DESSERTS 



"Glittering squares of colored ice, sweetened with syrup, tintured 
with spice, creams and cordials and sugared dates, Syrian apples, Ott- 
man quinces. Lime and citrons and apricots that are known to Eastern 
princes. And all that the curious palate could wish pass in and out of 
the Cedarri doors." T. B. Aldrich. 

APRICOT ICE. 

Four cups white sugar, one quart water (boiling). One 
can apricots (put through a sieve), juice of one lemon. 
When syrup is cold add fruit and freeze. Mrs. Jesse Boyce, 
Flagstaff, Ariz. 

LEMON WATER-ICE. 

Juice of four lemons, small can pineapple shredded, one 
and one-half cups sugar, two quarts water, whites of four eggs 
beaten stiff. Freeze. Mrs. VanZaudt, San Pedro, Calif. 

LEMON ICE. 

Boil one pint granulated sugar, one quart water, let it get 
cold, add juice of four lemons, juice of one orange. Freeze. 
When nearly frozen add whites of two eggs well beaten and 
finish freezing. Mrs. J. E. Merritt, Manistee, Mich. 

ORANGE ICE. 

Five oranges, five cups sugar boiled to syrup, two table- 
spoons gelatine, whites of three eggs. Water enough to near- 
ly fill gallon freezer. Mrs. McDonald Robinson, Williams, 
Ariz. 

ORANGE ICE. 

One quart orange juice, one quart water, three cups sugar, 
one-half box gelatine, (soaked in one cup water fifteen min- 
utes). When dissolved add fruit juice and freeze. Mrs. W. 
Patterson, Williams, Ariz. 

FROZEN CHEESE BALLS WITH FIGS. 

Mash two good sized cream cheeses, and beat them with half 
a cup of whipped cream till it is smooth. Season with salt and 
pepper, or sweeten with sugar. Put into a pail or mould in 
small balls, bury in ke and salt four hours. Serve with a pre- 
served fig placed on top of round ball, or shape to suit. Mrs. 
Barney, Williams, Ariz. 



176 THE ARIZONA COOK BOOK 

PINEAPPLE ICE. 

One can grated pineapple, juice of three lemons, one quart 
of cold water, one egg, three cups of sugar. Freeze. Mrs. 
W. Patterson, Williams, Ariz. 

PINEAPPLE BISQUE. 

Beat the yolks of four eggs with one cup of pulverized 
sugar, add one pint of whipped cream stir well until very 
light. Then add one small can of shredded pineapple. Mix 
well with a small glass of canned currant juice. Freeze and 
serve in sherbet glasses. Garnish top of each glass with halved 
grapes. Mrs. Dermont, Williams, Ariz. 

RASPBERRY ICE. 

Two cups water, one cup sugar, juice of lemon, one can 
red raspberries, boil sugar and water ten minutes. Let cool, 
then acid to juice, strain and freeze. Mrs. J. Salzman, Los 
Angeles, Calif. 

THREE FRUIT ICE. 

Three oranges, three lemons, one-half can peaches, three 
cups sugar, one cup water boiled to syrup. Fill gallon freez- 
er half full, adding little water. When half frozen add one 
quart thick cream and freeze. Mrs. MacDonald Robinson. 
Williams, Ariz. 

HERBERT'S FRUIT ICE. 

Put one pound of granulated sugar and one pint of water 
over the fire, bring to boil, skim and strain. When cold add 
one cupful strawberry juice, the juice o fone lemon, three 
tablespoonfuls of orange juice. Freeze. Mrs. H. C. Sanders, 
Williams, Ariz. 

CREAM SHERBET. 

Three pints fresh milk, one pint cream, one quart sugar, 
four juicy lemons, one teaspoon vanilla. Squeeze lemons, 
strain and add sugar, dissolve tablespoon granulated gelatine 
in cold water, then add two teaspoons boiling water. Strain 
into the mixture just as you are ready to freeze. Do not add 
milk and cream until ready to turn crank. Mrs. T. A. 
Barney, New Haven, Conn. 

CRANBERRY SHERBET. 

Cook one quart cranberries and one cup water until the 
berries burst open, then press out juice through cheesecloth. To 
one pint add the juice of one large orange and one cup sugar 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 177 

and freeze to a mush. Then open freezer and stir in the 
white of one egg beaten stiff, and finish freezing. Serve in 
glasses. Mrs. Pearson (demonstrator), Bisbee, Ariz. 

LEMON SHERBET. 

One quart boiling water, one and one-quarter pounds sugar, 
four lemons, one orange. Boil the sugar and water and 
grated rind of three lemons together for five minutes. When 
cool add the juice of the lemons and orange, just before freez- 
ing add the beaten white of one egg. Mrs. Jos. S. Amund- 
sen, Williams, Ariz. 

MILK SHERBET. 

One pint cream, two scant cups granulated sugar, one quart 
milk, add sugar to milk, whip the cream and add to sugar and 
milk, and partially freeze. Then add the juice of three lem- 
ons (strained,) and finish freezing. Mrs. J. D. LaChance, 
Winslow, Ariz. 

MILK SHERBET. 

One quart rich sweet milk, two cupfuls sugar, freeze al- 
most hard and add juice three lemons, juice two oranges, 
beaten whites two eggs, and freeze hard. Mrs. C. H. Apple- 
ton, Williams, Ariz. 

ORANGE SHERBET. 

Juice of four oranges ancl two lemons, one cup sugar, two 
pint cups water. Freeze. Anon. 

PINEAPPLE SHERBET. 

One pint of fresh or one- can grated pineapple, one pint 
sugar, juice of one lemon and one pint water. Boil water 
first and let stand until cold, freeze. When nearly frozen add 
whites of two eggs well beaten and finish freezing. Manistee 
Public School, Manistee, Mich. 

PINEAPPLE SHERBET. 

Boil two cups water and one cup sugar, dissolve one table- 
spoon gelatine in cold water and stir in the hot syrup, beat 
until cold, then add four well beaten eggs, whites, and the con- 
tents of a can grated pineapple with the juice of one lemon. 
Freeze and serve in glasses. J. W. Baylis, Williams, Ariz. 

PINEAPPLE SHERBET. 

Chop fine one large pineapple, add one pint of sugar, one 
pint of water. Soak one tablespoon ful of gelatine in water 



178 THE ARIZONA COOK BOOK 

till dissolved, add all together with one pint of boiling water, 
and freeze as for ice cream. Mrs. Elizabeth R. Ashurst, Flag- 
staff, Ariz. 

STRAWBERRY SHERBET. 

One box crushed strawbe'rries, one quart water, two and one- 
half cups sugar, juice of two lemons, white of one egg. 
Freeze. Mrs. George A. Cole, Middletown, Conn. 

STRAWBERRY SHERBET. 

Six Gallons. Twenty-four boxes strawberries, crushed, 
juice two dozen lemons, syrup made from fifty cents worth 
sugar, six boxes bromangelon, (orange or lemon), whites of 
six eggs beaten up and added after mixture begins to freeze. 
A little pinch of salt. Mrs. H. F. Adams, Williams, Ariz. 

FRUIT MOUSSE. 

One pint whipped cream, one cup pulverized sugar, one can 
fruit cut in dice, one-quarter box gelatine, set in cold 
to freeze, or pack in freezer. Will freeze in about two hours. 
Peaches or pineapples are best. Mrs. Will Mclntyre, Phoenix, 
Ariz. 

MAPLE MOUSSE. 

Beat whites of four eggs until light, add one cup maple 
syrup, put fn double boiler and cook until it thickens, then 
set on ice to cool. When cool add one quart whipped 
cream, and the whites of three eggs beaten to a stiff froth. 
Blend all together smoothly, pour into a freezer, pack in ice 
and salt, let stand four hours. Mrs. C. H. Shultz, Flagstaff, 
Ariz. 

MAPLE MOUSSE. 

One cup maple syrup, cook until it threads, do not stir. 
Pour boiling syrup over well beaten yolks of eggs. When 
cool add one quart of cream well whipped. Freeze. When 
partly frozen add whites of eggs well beaten. Mrs. McD. 
Robinson, Williams, Ariz. 

PINEAPPLE MOUSSE. 

To the syrup of one can of pineapple add a teaspoonful of 
gelatine, which has been dissolved in one half teacup of hot 
w r ater and .the juice of one lemon, one-half teacup of granu- 
lated sugar. When the mixture is cold and begins' to thicken 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 179 

add with a spoon three teacups of whipped cream, and three 
grated pineapples. Put in a mold and pack in salt and ice. 
After five hours serve. Mrs. K. W. Williams, Cynthiana, 
Ky. 

FROZEN PEACHES. 

One can of twelve large peaches, four coffee cups of sugar, 
one pint water, whites of three eggs beaten stiff, break 
peaches rather fine, then stir in the ingredients and freeze. 
This makes about three quarts when frozen. Mrs. George 
A. Cole, Middletown, Conn. 

FROZEN RICE. 

Boil two cups of rice in ice water, and as it boils away add 
milk. Cut two ounces of candied cherries fine, and soak 
in the juice of six oranges. When rice is tender add a little 
salt, two cups of sugar, the grated rind of two oranges. When 
cold add orange juice, and cherries, one pint of whipper 
cream and freeze. Miss Dempsey, Manistee, Mich. 

ICE CREAM. 

One quart cream beaten to a froth, whites of four eggs, 
one-half cup sugar beaten thoroughly together with the eggs, 
one cup sugar well beaten with the cream. Any desired flav- 
oring. Freeze. Mrs. W. Patterson, Williams, Ariz. 

HOT CHOCOLATE SAUCE FOR ICE CREAM. 

One one-half cups powdered sugar, butter size of egg, one- 
half cake chocolate, one cup cream, one teaspoon vanilla. Rub 
butter, sugar, and melted chocolate to a cream, boil six min- 
utes, add vanilla, boil a few minutes longer, and strain. Mrs. 
T. A. Barney, New Haven, Conn. 

CHERRY ICE CREAM (No. 1). 

Make a plain rich white cream, and flavor with cherry 
juice, which must be very rich and sweet. Freeze and serve in 
glasses, and over each one put a tablespoon finely chopped 
cherries. J. W. Baylis, Williams, Ariz. 

MAPLE ICE CREAM. 

Two cups of maple syrup, yolks of eight eggs, two cups of 
cream, beat eggs well, add syrup, and boil twenty minutes, 
cool, add cream and freeze. Miss Dempsey, Manistee, Mich. 



180 THE ARIZONA COOK BOOK 

MAPLE ICE CREAM. 

One quart of cream, one cup of maple syrup, boil until it 
threads, yolks of three or four eggs, heat part of cream and 
pour over well beaten yolks, add hot syrup, and balance of 
cream, mix well and freeze at once. When partly frozen 
add vanilla (tablespoon or more) and whites of two eggs. 
Pour boiling water over shelled almonds, and set aside for a 
while, then blanch (take skins off) and set in a slow oven to 
brown a little. Watch closely, then break up with a knife, and 
serve on top of cream. Mrs. Riley Wolcott, Winslow, Ariz. 

MAPLiE ICE CREAM (For a Two Quart Freezer). 

One quart cream, two eggs (beaten), one cup maple syrup, 
stir together and freeze. Miss Lela Morrison, Los Angeles, 
Calif. 

MOONSHINE. 

Juice and grated rind of one lemon, add four heaping table 
spoons sugar, and the yolks of four eggs, cook in double boiler 
stirring constantly until like jelly. Have the whites beaten 
stiff, add the mixture in double boiler to them and beat all 
together. Freeze. Mrs. John L. Vanzandt, San Pedro, Calif. 

STRAAATiERRY ICE CREAM. 

Three quarts ripe strawberries mashed and put thru sieve, 
one pint of granulated sugar, let this stand two hours, then 
add one quart cream and freeze, (makes three quarts). Mrs. 
W. Patterson, Williams, Ariz. 

STRAWBERRY ICE CREAM. 

Put in the double boiler: One quart rich sweet milk. Let- 
it become very hot and add two cupfuls granulated sugar, 
'one-quarter box dissolved gelatine, yolks four eggs well 
beaten. When scalding hot remove from the fire and cool, 
after which add one quart whipped cream, to this add 
two quarts nice ripe crushed sweetened berries. Freeze in 
the usual way. Serve in cantelope cups with small dice of the 
cantaloupe on top, with a very large ripe strawberry on the 
very top. Mrs. Win. F. Dermont, Williams, Ariz. 

VANIL.LA ICE CREAM. 

Place in the double boiler, one one-half quarts rich sweet 
milk, one-quarter box dissolved gelatine. Sweeten to taste. 
When scalding hot add three well beaten eggs, stirring con- 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 181 

stantly for two or three minutes. Remove from the fire and 
when cool add two quarts rich whipped cream. Flavor with 
vanilla, adding more sugar if necessary and freeze in the 
usual way. If desired mold in large mold or in smaller in- 
dividual moulds. Serve plain or with chocolate nut sauce. 
Corn starch loaf cake eaten with above is most palatable. 
Mrs. Wm. F. Dermont, Williams, Ariz. 

MAPL.E PARFAIT. 

(Enough for 10 persons). Beat the yolks of ten egg - s 
very light and add a large cupful of maple syrup, put over 
the fire and cook till it thickens, then take it off and beat till 
cold, add quickly a quart of cream beaten till perfectly stiff 
and pour it into a two quart melon mold. Pack in ice and 
salt for six hours. Serve with sunshine cake. This can be 
frozen in a freezer if your cream is not thick. Mrs. William 
Wente, Manistee. Mich. 

MAPLE PARFAIT. 

Pour three-fourths of a teacup of maple syrup over six 
well beaten eggs. Cook until begins to thicken, pour 
out and beat until light, then pour in two teacups of whipped 
cream. Put this in a mold and pack in salt and ice. Let 
it remain several hours then serve. Mrs. K. W. Williams, 
Cynthiana, Ken. 

RASPBERRY PARFAIT. 

One teacupful rich whipped sweet cream two clays old, 
one teacup crushed ripe raspberries, sweetened to taste. Line 
the sides of chilled, tall, individual glasses with moderately, 
frozen vanilla ice cream. Fill this vacancy with chilled 
crushed raspberries. On the top put whipped cream with 
ripe, red raspberries. Serve at once. Any desired fruit may 
be used. Mrs. Wm. F. Dermont, Williams, Ariz. 



182 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 183 



184 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 185 



ICINGS 



"Whatsoever thy hand finedth to do, do it with thy might." 

Bible. 

BOIL/ED ICING. 

One cup sugar, four teaspoons boiling water, one-quarter 
teaspoon cream of tartar white one egg, one-half teaspoon 
vanilla. Mrs. A. W. Richardson, Los Angeles, Calif. 

CARAMEL CAKE FROSTING. 

One cup light brown sugar, one-third cup granulated sugar 
two-third cup thin cream, one-half teaspoon vanilla. Rut first 
three ingredients over fine in sauce pan and stir until dis- 
solved, then cook, stirring occasionally to prevent burning, 
until it will form a soft ball when tried in cold water. Pour 
on a platter, add vanilla and beat until the right consistency to 
spread. Add nuts before spreading if desired. Mrs. Scott 

Mitchell, Kansas City, Mo. 



CARAMEL ICING. 

Two cups brown sugar, one-half cup cream. Piece of butter 
size of walnut. Mrs. Wm. Daze, Winslow, Ariz. 

CARAMEL FOR CAKE. 

One dessert spoonful butter, one teacup brown sugar, two 
tablespoonfuls grated chocolate, one-fourth cup milk. Boil 
twenty minutes. Dorothy Stark, Williams, Ariz. 

LIGHT CHOCOLATE FROSTING. 

Add to the white icing, one eighth of a square of Baker's 
chocolate, dissolved and cooled before adding. While this 
is delicious it is also very pretty. Miss Charlotte Wickstrom, 
Hartford, Conn. 

CHOCOLATE ICING. 

Beat stiff the whites of two eggs, add one cup sugar six 
tablespoons grated chocolate, put on when cake is cold. Mrs. 
Geo. Barney, Wiliams, Ariz. 

COCOA FILLING. 

One tablespoon cocoa, one cup powdered sugar, three table- 
spoons milk, one teaspoon vanilla. 



WII.UAMS PUBLIC LIBRARY ASSOCIATION 187 

CARAMEL FROSTING. 

One and one-half cups brown sugar, three-quarter cup milk, 
one-half tablespoon butter, Cook until a ball is formed when 
mixture is tried in cold water. Beat until ready to use. 
Mrs. Finney, Williams, Ariz. 

DIVINITY FRUIT ICING. 

One cup brown sugar, one cup white sugar, the beaten 
whites of one one-half eggs. Boil brown sugar with a little 
water until it hairs from the spoon. Pour over the beaten 
whites, beat until it begins to thicken, then pour over the 
boiling white sugar boiled until it threads and beat until 
it thickens ready to spread. Add a cup of chopped nuts, figs, 
raisins and dates and spread on cake. Miss Sutherland, Tar- 
kio, Mo. 

DRESSING FOR CAKE AND SHORT CAKE. 

Put into a deep bowl or basin one heaping cup of fresh 
strawberries, crush them thoroughly with a fork or potatoe 
masher, add one cupful of sugar and the unbeaten white of an 
egg. Beat with an egg beater until light and serve as a dress- 
ing over loaf cake. Mrs. C. M. Glowner, Williams, Ariz. 

FUDGE FROSTING. 

One-half tablespoonful of butter, one-half cup unsweetened 
cocoa, one and one-fourth cupfuls confectioner's sugar, one- 
fourth cup milk, saltspoon of salt. Melt cocoa, sugar, butter, 
salt and milk and boil eight minutes. Remove from fire, add 
vanilla, beat until creamy and pour over cake one-fourth inch 
thick. Mrs. Brophy, Williams, Ariz. 

LEMON HONEY. 

One cup sugar, well beaten egg, add the grated rind and 
juice of one lemon, butter size of a hickory nut ; melt all over 
a slow fire, stir rapidly until as thick as honey. This is very 
nice to spread on layer cake. Mrs. Eva Wheeler, Manistee, 
Mich. 

MAPLE ICING. 

One pound of moist maple sugar, melt in hot water, let 
boil until it reaches the soft ball stage, pour in fine stream 
over the whites of two eggs, beat until foamy, spread on the 
top of cake. Mrs. Thiermann, Adrian, Mich. 

MAPLE FILLING. 

One cup sugar, one cup maple syrup, let boil until will 
spin a t.hread, then pour over the whites of, two eggs, beaten 



188 THE ARIZONA COOK BOOK 

stiff, beating all the time. Is very good. One may add 
chopped nuts if they wish. Mrs. Eva Wheeler, Flagstaff, 
Ariz. 

BOILED FROSTING. 

One and one-half cupful granulated sugar, eight tablespoon- 
fuls cold water. Boil until it threads or hairs, then beat into 
the beaten white of one egg, then syrup, until it is stiff enough 
to spread. Miss Lydia Nelson. 

ICING. 

One and one-half cups sugar, one-half cup milk, teaspoon but- 
ter, cooked enough to form a ball dropped in water. Beat till 
thick and creamy. Put between layers and on top. Mrs. C. B. 
Hollaway, Phoenix, Ariz. 

MARSHMALLOW FROSTING. 

As soon as cake is removed from pan cover bottom with 
marshmellows pulled apart with the tips of the fingers but 
not quite separated into halves. The exposed soft surface 
will quickly adhere to hot cake. Cover with boiled icing. 
Mrs. A. W. Richardson, Los Angeles, Cal. 

MOCHA FILLING. 

One cup strong coffee, one and one-half cups sugar, one scant 
cup of butter with salt washed out in cold water, yolk of one 
egg. Boil coffee and sugar until very stiff (beads), cream egg 
and butter together. Pour boiling syrup into butter and egg 
like any icing/ Miss Retta Beasley, Flagstaff, Ariz. 

MOCHA FILLING. 

One cup of powdered sugar, one-half cup of butter, two 
tablespoonfuls warm coffee, two tablespoonfuls of cocoa or 
chocolate. Mrs. John Clark, Flagstaff, Ariz. 

UNCOOKED ICING. 

Three cups of powdered sugar, two tablespoons of milk, three 
tablespoons of melted butter ; any flavoring desired. Beat for 
about ten minutes. Mrs. Ross Barnard, Williams, Ariz. 

STRAWBERRY ICING. 

Take six large juicy strawberries, crush with fork; add pow- 
dered sugar to stiffen. Nice to put any cake together with, 
especially a white one. Mrs. Eva Wheeler, Flagstaff, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 189 

TUTTI FRUTTI CAKE FILLING. 

Three cups sugar, one cup hot water, one tablespoon glucose, 
thirty-two marshmallows, one-fourth pound chocolate creams, 
one-fourth pound crystallized fruit, whites of three eggs, one 
cup of walnuts chopped fine. Cook sugar, water and glucose 
until it threads, add marshmallows. Have the eggs beaten 
light ; when the marshmallow is soft-, pour over the eggs. Beat 
until almost cool, add the nuts, creams and fruit. Mrs. D. B. 
Thurston, Manistee, Mich. 

WHITE ICING. 

Put in sauce pan on the range, two cups granulated sugar 
with seven tablespoon fuls of cold water. Boil until it hairs. 
Beat very stiff the whites of two eggs. To this add the syrup 
gradually, beating hard and constantly until it will spread 
nicely. Add teaspoon vanilla if desired. Miss Charlotte 
Wickstrom, Hartford, Conn. 



190 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 191 



192 THE ARIZONA COOK BOOK 



DIET FOR TYPHOID CONVALESCENTS. 

The first week after temperature subsides the patient may be 
given corn meal gruel, arrowroot, with milk', sago and rice. 

Second week the patient may have oysters, claims, raw eggs 
with milk, milk toast and toasted crackers. 

The patient should wait until ten days after temperature sub- 
sides before taking solid food, beginning with scraped beefsteak, 
poached eggs on toast and gradually increasing until normal 
diet is established. 

The first week a convalescent patient should have plenty of 
fresh air and sunshine, soda baths daily and alcohol rubs, and 
may be permitted to sit up a little the latter part of the first week. 

The second week a convalescent patient may be taken out in 
the open air and permitted to remain two or three hours at a 
time in a reclining position. 

Should abnormal temperature return if the patient has been 
given solid food such food should be discontinued. N. H. 
Morrison, Chief Surgeon, A. T. & S. F. R. R., Los Angeles, 
Calif. 



DISHES INVALIDS WILL ENJOY 



APPLES IN GRAPE JUICE. 

Apples, grape juice, cream. You cannot have this in perfec- 
tion unless you start with some sound apples. Pare them care- 
fully. Have a little sweetened, unfennented grape juice boil- 
ing, and cook the pared apples in the juice until they have be- 
come tender. Then lift them carefully and place them on the 
serving-dis.h. Boil down the juice until it has become quite 
thick, and pour it over the apples. Serve .cold with or without 
cream. If preferred, soft custard may be substituted for 
cream. 

BARI/EYADE AND JELL/Y. 

One-half pint of Pearl barley, three pints of water, one table- 
spoon of orange juice, seasoning. . Carefully pick over the bar- 
ley and then wash it. Cover with three pints of water and cook 
slowly for two hours ; then pour off a teacupful, strain it and 
sweeten to taste. Add a pinch of salt and the orange juice. 
It will be palatable and nutritious. Let the remainder of the 
barley cook until it is soft enough to pass through a sieve, 
adding more water if necessary; then salt it, sweeten and 
flavor slightly with nutmeg. Pour into a mould, and when it 
is cold serve with thin cream, milk, or any ripe fruit juice, 
sweetened. 

SCRAPED BEEFSTEAK. 

One-half pound of beefsteak, butter, salt and pepper, parsley. 

This is quite simple and generally proves most acceptable, 
but to have it in perfection it is necessary that the pan should be 
very hot, the cooking done quickly, and the dish served just as 
soon as it is ready. The steak may be from the round, but must 
be juicy. Scrape off with a knife or spoon enough to make a 
cake of small size, about three-quarters of an inch thick. Take 
some of the meat from which you have scraped the material for 
this cake and cut it into pieces about an inch or two sqaure. 
Have at hand a very hot frying-pan and sear your pieces of 
meat on it. Having done this, put the meat in a lemon-squeezer 
and squeeze the juice out on the scraped beef. Now mix this 
beef and the juice together until you can shape it into a cake, 
taking care that you have a clean frying-pan very hot. Put in 
the cake and turn it once or twice with a pancake lifter. Have 



194 THE ARIZONA COOK BOOK 

ready two hot plates. Put the cake on one, add salt, pepper and 
butter, garnish with parsley and cover with the second hot plate. 
Serve without delay. 

CLAM BROTH. 

One quart of clams, one-half cupful of cold water, one-half 
cupful of milk. It is best to use the long-neck clams, as the 
round ones have not the same delicate flavor. Wash them 
thoroughly in cold water; then put them in a stewpan and add 
the half cupful of cold water. Let them boil up quickly for five 
minutes ; then drain off the juice and strain it through a cheese- 
cloth. Put in a clean saucepan, and, after adding the milk, let 
it heat just to the boiling point. It should be served immedi- 
ately, as it \vill lose a part of its flavor by standing or by being 
reheated. It is well to serve it in a bouillon-cup with unsweet- 
ened wafers. 

MAPLE CUP CUSTARD. 

One-half pint of milk, one tablespoonful of sweet cream, one 
egg, one tablespoonful of maple sugar. With the quantities of 
ingredients mentioned above two cups of delicious custard may 
be made. The sugar should be scraped from the cake and then 
measured. After beating the egg and sugar together thor- 
oughly add the milk and cream. Then fill the cups, setting 
them in a dish of hot water, bake in a slow oven until the cus- 
tard set say, about forty minutes. Take a little care and the 
result will be perfectly satisfactory. 

DATES WITH CREAM. 

Wash a few dates thoroughly in several waters, and, after 
removing the stones, cut each date into two or three pieces, 
using a sharp knife. Place in a small bowl and add enough 
cold water to soak them well. Set this over a tea-kettle of 
boiling water for half an hour or more, so that the dates will 
swell and become soft and tender. When ready to serve, add 
sufficient cream or milk to take away the over-sw r eet taste. 

GRUEL. 

One pint of milk, one teaspoonful of flour, one teaspoonful 
of yellow cornmeal. You will need to have rather a generous 
measure of milk. Put half a cupful aside, and heat the rest in 
a double boiler. When it has become scalding hot stir into it 
the flour and cornmeal made smooth with the cold milk you re- 
served. Stir occasionally while it cooks for two hours, and be- 
fore straining add a pinch of salt. The long cooking is the 
secret of success in preparing this gruel. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 195 

BEEF JUICE. 

Cut one pound beef into small cubes, place in an earthen bowl, 
keeping at medium heat for twelve hours. When the juice has 
been extracted, clarify with boiling water and salt to taste. 
Miss Tomasito J. Jinso, Williams, Ariz. 

SCALLOPED OYSTERS. 

Six oysters, grated breadcrumbs, butter, seasoning. Of 
course you must be very particular to see that the oysters are 
nice and fresh. Beard them and take away the muscle; then, 
after covering a small saucer with the bread-crumbs, which 
should be fine, put the oysters on the crumbs and season with a 
very little cayenne pepper and salt. Add a few drops of good 
vinegar or lemon juice to the oysters ; then cover with the bread- 
crumbs and dot with tiny pieces of butter. Cook for five min- 
utes in a quick oven, or until the crumbs have turned a light 
brown. The beard or frill of the oyster when cooked curls up 
into a hard, rather indigestible piece, and spoils the delicate 
flavor of the dish. That is why it should be removed at the 
very start. 

CREAM PUNCH. 

One-half teacupful of fresh milk, one-half teacupful of cream, 
one teaspoon of sugar, one egg. Put the milk into a pint pre- 
serving-jar and add the egg, cream and sugar. Fasten the top 
on the jar carefully, and shake well for a couple of minutes; 
then pour into a glass and serve immediately. In cases of ty- 
phoid fever you should take especial care to leave out the yolk 
of the egg unless the attending physician says it would be per- 
fectly proper to give it to the patient. 

TAPIOCA PUDDING. 

One-fourth cupful of tapioca, one pint of milk, two table- 
spoonfuls of sugar, one egg, salt. The tapioca should be mea- 
sured rather scantily, and should be soaked in cold water over 
night. In the morning add the milk, and cook for one hour in a 
double boiler; then add a pinch of salt and the sugar, which 
should be measured level and beaten with the yolk of the egg. 
Stir for one minute, then take from the fire. When the pudding 
is almost cold, beat the white of the egg quite stiff and fold it in. 
Flavor to taste. 

RAW BEEF SANDWICH 

A small piece of steak, two slices of bread, butter, seasoning. 
Sandwiches made in this way taste good and are quite nourish- 
ing. Usually the patient has no idea that the meat has not been 



196 THE ARIZONA COOK BOOK 

cooked. Lay the steak on a board and scrape both sides with a 
dull knife, leaving the tough sinews. Season with salt and pep- 
per. Toast two slices of bread, and when you have buttered 
them spread the scraped meat on the toast. Turn the two slices 
together like a sandwich, cut them in strips, place them in the 
oven for a minute and then serve. 

CREAM OF CELERY SOUP. 

.One pint of chicken or veal stock, one bunch of celery, one 
small piece of onion, one tablespoonful of butter, one tablespoon- 
ful of flour, one cupful of milk, one cupful of cream, salt and 
pepper. With these ingredients enough soup may be made to 
serve one person three or four times. After cleaning the celery 
cut both it and the onion fine. Put into a saucepan with the 
stock and let it simmer slowly for half an hour. Beat the butter 
and flour to a smooth, light cream. Stir into this a few spoon- 
fuls of the stock ; then add this mixture to the soup. Boil for 
ten minutes and rub through a fine sieve. Return it to the sauce- 
pan and add the milk. When this boils add the cream and heat 
the soup just to the boiling point. Season to taste with salt and 
pepper and serve at once. In case you intend to serve the soup 
several times return to the saucepan only half a cupful .of the 
strained soup, adding a quarter of a cupful each of milk and 
cream and heating to the boiling point. The remainder of the 
soup may be kept in a cold place. Milk and cream being added 
and the soup heated when required. 

TOMATO SOUP. 

One cupful of tomatoes, butter, tiny pinch of soda, 
one cupful of milk, salt and pepper. Strain the cupful of 
tomatoes through a fine sieve in order to get rid of all the fiber 
and seeds. Pour the liquid into a granite kettle and add a piece 
of butter the size of 'a walnut. Heat to the boiling point. Add 
the soda, stirring well ; and when the tomato stops foaming add 
a cupful of hot milk and salt and pepper to suit your taste. If 
you like, a tablespoonful of cracker crumbs may be added also. 
Serve at once. 

BEEP TEA. 

One pound of round steak, one and one-fourth pints of cold 
water, seasoning. It is best to have the meat from the hind 
quarter. Beat it thin. Let an ungreased skillet or frying-pan 
get smoking hot, and lay the beef in it for a few minutes, until 
it turns whitish on the under side ; then turn it over and let the 
other side get in the same condition. When this has been done 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 197 

remove it from the fire at once. Cut it in small pieces, and, 
covering it with the cold water, cook it at the back of the stove, 
where it will be just below the boiling point, for three of four 
hours. Salt to taste. If you wish the broth very delicate 
remove the bone before simmering the beef. 

ALBUMEN WATER. 

Whites of two fresh eggs, juice of half a lemon, cracked ice. 
During convalescence the doctor often orders eggs, eggs, eggs, 
and sometimes it is difficult to induce the patient to accept them. 
As is frequently the case that the white of the egg is the part 
which is most desirable for the patient, the following recipe 
may be used when everything else has failed : Put the unshaken 
whites of two fresh eggs in a lemonade-glass. Add the lemon 
juice and put in enough cracked ice to make the glass half full. 
Sweeten with especial care, as patients generally make more 
objection to too much sugar than too little. Place a shaker 
over the glass and shake until the whites are thoroughly broken 
up, but not too foamy. Put in enough cold water to fill the glass 
and give to the patient at once. 



198 THE ARIZONA COOK BOOK 



JAMS AND JELLIES 



"Sweets to the Sweet." 
GRAPE CONSERVE. 

Five pounds grapes, five pounds sugar, one pound seedless 
raisins, four oranges. Cook pulp of grapes and remove seeds. 
Remove peel and seed of oranges and cut fine. Mix pulp and 
skins of grapes, oranges and chopped peel, raisins and sugar. 
Cook one-half to three-fourths of an hour. Do not use any 
water. Mrs. Don Reed, Harper, Kans. 

GRAPE CONSERVE. 

Three pounds Concord grapes, stemmed. Pulp and cook, 
then run through a sieve to take out seeds. To this pulp add 
skins, and three pounds granulated sugar, three oranges chop- 
ped fine, one teacup chopped English walnuts. Cook all to- 
gether until thick like grape butter. Mrs. Julia S. Peet, Mon- 
ticello, Ind. 

PLUM CONSERVE. 

Four quarts of plums, six oranges sliced thin, one pound 
seeded raisins chopped, one pound chopped walnuts, one pound 
sugar to every pound of fruit. Cook until thick. Mrs. A. G. 
Rounseville, Williams, Ariz. 

MATRIMONIAL JAM. 

One pound plums, one pound apples, one pound pears, three 
pounds sugar, ginger root to taste. Boil all together one hour, 
and put in glasses like jelly. Miss Filer, Manistee, Mich. 

CURRANT AND ORANGE JAM. 

Five pounds currants, five pounds sugar, one and one-half 
pounds seeded raisins, four oranges chopped, rind and all. 
Cook twenty minutes after it begins to boil. Mrs. Henry 
Marsh, Manistee, Mich. 

ORANGE-CTJRRANT-RAISIN JAM. 

Five oranges, three quarts currant juice, two pounds chop- 
ped raisins, grate rind of oranges and use pulp; five pounds 
sugar. Simmer six hours. Mrs. Geo. A. Cole, Middletown, 
Conn. 

GRAPE MARMALADE. 

Four pounds pulped grapes, two pounds sugar, four oranges 
chopped, one pound raisins. Cook till thick. Mrs. T. A. Bar- 
ney, New Haven, Conn. 



200 THE ARIZONA COOK BOOK 

ORANGE MARMALADE. 

Six oranges sliced fine, six pints of water. Let this stand 
twenty-four hours, then boil forty-five minutes. When this 
stands twenty-four hours add one pint of liquid and boil two 
and one-half hours. When almost cooked add the juice of one 
lemon to every four or five oranges-. Mrs. Jas. S. Elder, 
Mayer, Ariz. 

ORANGE MARMALADE. 

Select nice fresh fruit and slice very thin, skins and all ; one 
orange, one lemon, and one grape fruit, omitting part of the 
rind of the grape fruit. Measure and add three times the 
amount of water. Let stand twenty-four hours, then bring to 
a boil and cook ten minutes. Let stand another twenty-four 
hours, then measure and add equal amount of sugar and boil 
till it jellies. Mrs. Fred Ferguson, Williams, Ariz. 

ORANGE MARMALADE. 

Select fresh, plump, heavy fruit. \Vash, discard tips and 
stems, slice in pieces about one-eighth inch thick and one to two 
inches long. Put into granite preserving kettle, add the water. 
Set in cool place twenty-four hours. Second day divide into 
two kettles, place over a hot fire, boil briskly until the peel is 
perfectly tender. Set aside twenty-four hours. . Third day 
measure the fruit, return to the two kettles, bring to boiling 
point, add equal measure of sugar, boil briskly about two min- 
utes or until it drops thickly from a spoon as any jelly. This 
receipt calls for three good sized oranges, one and one-half 
good sized lemons and three quarts water with sugar. Mrs. 
W. T. Mayfield, Denver, Colo. 

ORANGE MARMALADE. 

Equal weight of oranges and sugar. Grate the yellow peel 
off half the oranges. Peel the yellow off other half and cut in 
small strips. Boil the cut peel in three different waters till ten- 
der. After removing all the tough white sk'in cut the pulp in 
small pieces. Put this in a colander and let juice run through 
on the sugar. Boil sugar for about ten minutes, adding a little 
water it necessary ; skim well and then add the pulp and grated 
peel ; after boiling six minutes add the cut peel and boil fifteen 
minutes. If oranges are very sweet add before cooking, the 
juice of two or three lemons or grape fruit. Put in jelly 
glasses. It grows better with age. Mrs. Charles O. Lacy, 
Seattle, Wash. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 201 

ORANGE MARMALADE. 

Boil seven oranges and five lemons until a straw will pierce 
them. Throw away the water, open the fruit, take out the pulp, 
removing every seed. Cut the rind in very small slivers and add 
to the pulp. To two pounds of this add three pounds of 'white 
sugar and boil until clear. Mrs. Wm. Hay ward, Los An- 
geles, Calif. 

ORANGE MARMALADE. 

Slice six oranges and three lemons very thin, rejecting rough 
ends and seeds. To each pound of fruit add one and one-half 
pints of water. Let stand twenty-four hours. Boil gently 
until skins are tender. Let stand another twenty-four hours. 
Then to each pound of mixture add one and one-half pounds 
sugar. Cook until syrup jellies and skins are transparent.. 
Makes twenty-four glasses. Mrs. F. W. Sisson, Lolomai 
Lodge, Oak Creek, Ariz. 

PINEAPPLE MARMALADE. 

Peel, core and shred the pineapple 'and allow a pound of 
granulated sugar to each pound of the fruit. Mix well and 
let stand over night in a preserving kettle. In the morning let 
it boil slowly or simmer for half or three-quarters of an hour or 
until clear and amber colored. Put in small glass jars. 
Mrs. Fred Ferguson, Williams, Ariz. 

PINEAPPLE MARMALADE. 

Peel, core and grate the pineapple, weigh, and allow a pound 
of granulated sugar to a pound of the fruit. Mix well and let 
stand in the preserving kettle over night. Boil or simmer half 
or three-quarters of an hour until clear and amber colored. 
Cool and put in jars. Fine. Miss Clara Stuntz, Madison, 
N. J. 

PRESERVED TOMATOES. 

Seven pounds tomatoes, six pounds sugar, juice of three 
lemons. Peel tomatoes and let all stand together over night. 
Drain off all the syrup and boil, skimming it well, then put in 
the tomatoes and boil gently for half an hour. Take out the 
tomatoes with skimmer and spread on dishes to cool. Boil 
syrup till thick, put tomatoes in jars and fill with syrup. Mrs. 
A. O. Wheeler, Manistee, Mich. 

FINE JELLY. 

One quart red currant juice and one pint strawberry juice 
mixed, use equal parts of juice and sugar, boil. Mrs. Lloyd, 
Sedro-Wooley, Wash. 



202 I THE ARIZONA COOK BOOK 

APPLES IN JELLY. 

Use only rich, red apples, that are tart. Boil together two 
cups of sugar in one cup of water until it spins a thread. Quar- 
ter the unpared apples and drop into .the hot syrup. Cook until 
clear. Remove the apples to a glass dish. Boil the syrup until 
it is a jelly, and flavor with lemon juice. When partly cool, 
pour the syrup over the apples and stand away in a cool place. 
A bit of lemon rind cooked with the apples adds to the dish if 
one is careful to remove the inner bitter part. Mrs. Robert 
Finnic, Soda Springs, Ariz. 

CHERRY JELLY. 

Drain a can of preserved cherries. Put the fruit in a mould 
and add one tablespoon gelatine to a large pint of juice 
(heated). Pour over cherries and set on ice. If necessary, 
add more sugar. Serve with cream. J. W. Baylis, Wil- 
liams, Ariz. 

CRANBERRY JELLY. 

Select and wash cranberries. Put in preserving ketle with 
enough boiling water to cover them and boil twenty minutes 
or more. Remove from fire and strain while hot. To one 
quart of the liquid add two cupfuls sugar. Boil good fifteen 
minutes. Strain hot through cheesecloth into moulds to cool. 
Miss Charlotte Wickstrom, Hartford, Conn. 

GRAPE JELLY. 

One quart wild grape juice to one quart sugar. Boil about 
twenty minutes. Have grapes part green and part ripe. Miss 
Rose B. Cantelo, Lolomai Lodge, Oak Creek Canyon, Ariz. 

LEMON JELLY. 

Grate the rind of two lemons ; juice of two lemons, yolks of 
three eggs, one cup of sugar. Put in double boiler, stir well, 
cook till thick. Will keep three weeks. Mrs. W. Patterson, 
Williams, Ariz. 

MINT JELLY. 

Wash a handful of mint leaves and boil in a pint of water. 
When the flavor is extracted, add a cup of sugar, a cup of vine- 
gar, salt, a dash of paprika, one-fourth package of gelatine 
dissolved in cold water. Strain, pour into a mould. Let stand 
to harden. Serve with lamb. Mrs. D. J. Brannen, Oceanside, 
Calif. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 203 

TOMATO JELLY. 

Three- fourths box gelatine (scant measure), three- fourths 
cup cold water, one can tomatoes, one-half of an onion, one 
stalk celery, two tablespoonfuls vinegar, a few grains cayenne. 
Soften the gelatine five minutes in the water. Cook together 
the other ingredients excepting the vinegar ten minutes. 
Add the vinegar and softened genatine., stirring until dissolved, 
and then strain. Pour into a mould. This jelly may be used 
for meats, as a salad or cut as desired, and used as a garnish. 
Mrs. Jos S. Amundsen, Williams, Ariz. 

TOMATO JELLY. 

Drain the liquid from one can of tomatoes; to this juice add 
one box of gelatine. Season to taste with pepper, salt, sugar 
and lemon juice. Set aside until the liquid jellies. Miss Bertha 
Peet, Monticello, Ind. 

SPICED GREEN GRAPE JELLY (To Serve with Meat). 

Use grapes which are colored, but under ripe, picked from 
the stems. Eight quarts of grapes, one quart of vinegar, two 
ounces of cinnamon bark, one ounce of whole cloves. Cook 
well, strain, let stand over night, strain again. To one pint of 
juice use one pint of sugar. Miss Rose B. Cantels, Lolomai 
Lodge, Oak Creek, Canyon, Ariz. 



204 THE ARIZONA COOK BOOK 



MEATS] 



Broiled meats should be placed on a hot broiler, over red hot 
coals free from smoke, giving out a good heat, but not too 
brisk, or the meat will be hardened and scorched. Again, if 
the fire and coals are too low, the gravy will escape on the 
coals, creating a blaze and blackening the meat. When both 
sides are broiled, lay on hot dish, butter, and serve hot. 

When roasting beef, have a good brisk fire, in order to 
retain the juices. If the beef is tough, it will take longer with 
a slower fire. Roasts should be put in the baking pan with 
very little water using suet under the roast and browned flour 
and suet on top. Baste frequently. Or roast in a patent 
roasting pan. 

Boiling meat should be put in hot water to retain the juices 
and kept boiling until done. When a scum rises, skim off or it 
will boil into the meat and discolor it. Salt meat takes longer 
to boil and should be put in cold water. When boiling mutton 
or veal for stew, put it in hot water to cook. Soup bone must 
always be put in cold water, and boil slowly. 

L,amb, mutton, veal arid pork should be cooked slower than 
beef. An onion sliced and put on the top of roasts especially 
pork, gives it a nice flavor. 

Frying meats should be put in the skillet with little hot butter 
or fat. Many people emerge the meats in hot lard. 

"How many ways can you serve meat?" 

"Three, mum!" 

"What are they?" 

"Well done, rare and raw!" 

BACON COOKED IN THE OVEN. 

Lay the bacon, cut in very thin slices, on a double broiler, 
close the broiler, and set it in a moderate oven over a dripping 
pan. Let it cook until a delicate brown and crisp. Serve at 
once. Mrs. Geo. Barney, Williams, Ariz. 

SCRAMBLED BRAINS. 

Place in cold water three or four sets of sheep brains till all 
the blood is drawn out. Remove all skin. Put in sauce pan to 
boil, add an onion, garlic, small garden boquet, salt and pepper 
to taste. Boil well for fifteen minutes. Drain off all water and 
put in a hot dish. Have a frying pan red hot and throw in 
two good tablespoon fuls butter, brown nicely, then add one 



206 THE ARIZONA COOK BOOK 

teaspoonful vinegar. Pour this over the brains. Serve hot. 
From what is left over, delicious brain fritters can be made. 
Contributed, Los Angeles, Calif. 

CALF'S BKAINS. 

Place three calf's brains in cold water, and then peel off the 
skins. . Wash again in cold wateV and dry. Put in sauce pan 
and cover with cold water. Add salt, one-half cupful vinegar, 
one sliced carrot, thyme, bay leaf, twelve unground pepper 
seeds. Boil ten minutes, drain well. Cut each brain in two. 
Dress platter with parsley. Serve hot. Or put black butter, 
or tartar sauce over platter. 

Butcher, to boy "I say, Pat. have you delivered Mr. Smith's joint, 
and Mrs. Jones's ribs?" 

"Yes, sir." 

"That's right. Don't forget to cut off Mrs. Brown's skirts, and weigh 
Mrs. O'Malley's pigs' feet." 

BEEF A LA MODE. 

Three pounds pot roast, two medium sized onions, one-half 
dozen carrots, one-half dozen potatoes, salt and pepper. An 
iron kettle is preferable. Put butter in kettle and when hot 
place the roast in and let it brown on both sides. Then add 
sufficient water from time to time to keep it simmering. 
When half done put the carrots in that have been prepared by 
scraping and cutting lengthwise. Put in the onions (sliced or 
whole) with the carrots. When these are nearly done, add 
the prepared potatoes cut lengthwise. After the meat and 
vegetables have been removed add flour to liquid which makes 
a delicious gravy. Mrs. E. H. Duffield, Williams, Ariz. 

BEEF LiOAF. 

Two pounds of rare beef and one-fourth pound of salt pork 
chopped fine, then crackers rolled and sifted, add salt and 
pepper, one egg well beaten. Mix these together and make 
into a loaf, roast and baste like other meats. Mrs. E. Pallett, 
Williams, Ariz. 

BEEF L<OAF. 

Grind fine three pounds of beef, add one onion minced, six 
slices of dry bread crumbed fine, one tablespoonful of celery 
salt, sage and ground chili, salt and pepper to taste, then cut 
several pieces of salt pork about four inches long a half inch 
thick and one inch wide, place over the loaf, cover and cook in 
the oven for about one hour and a half, then remove cover 
and brown, serve hot. It is also very nice to slice cold. Mrs. 
R. S. Teeple, Holbrook, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 207 

BEEF LOAF. 

Three pounds round steak, ten cents worth of lean pork, 
four crackers rolled fine, two eggs beaten up to a froth, salt 
and pepepr to taste. Onion may be added if preferred. Cook 
one and one-half hours. Mrs. F. Machleb, Anaheim, Calif. 

BEEF LOAF. 

Grind very fine one pound of round steak, three slices of 
stale bread and a little onion, add one egg well beaten, one cup 
of milk, small piece of pork (ground), butter size of walnut, 
salt, pepper, sage to taste. Bake an hour. Baste frequently. 
Mrs. Geo. A. Coles, Middletown, Conn. 

BEEFSTEAK, THICK. 

Cut in strips, pound, lay in cold water five minutes. Have 
plenty of suet very hot. Press meat in flour and fry brown 
without salt. This is fine. Miss Retta Beasley, Flagstaff, 
Ariz. 

SMOTHERED BEEFSTEAK AND VEGETABLES. 

Place a steak in roaster and cover with enough carrots, po- 
tatoes and turnips cut in dice for the meal, one onion sliced 
thin, salt and roast all as a four pound roast of beef. Mrs. 
LvOyd, Sedro Woolley, Wash. 

SPANISH BEEFSTEAK. 

Cut a round beefsteak two inches thick. Broil over the coals 
allowing ten minutes to a side and turning but once. Before 
putting in the broiler dip the steak in olive oil. Place in a 
baking pan, sprinkle with salt and pepper. Cover with a layer 
of sliced onions and again season with salt and pepper. Bake 
in oven ten minutes, cover with chopped tomatoes and bake 
fifteen minutes and cover with grated cheese. Allow cheese to 
melt and brown. If you have large earthen platter the steak 
should be baked on this and served in sauce. Mrs. W. D. 
Finney, Williams Ariz. 

BROWN RIBS OF BEEF. 

Boil ribs about four hours, then put in baking pan, slice 
around them aboilt half inch thick several small onions, pota- 
toes and carrots ; baste with the liquor you have boiled the ribs 
in and season with salt, peper and Hungarian paprika. Mrs. 
R. S. Teeple. Holbrook, Ariz. 



208 THE ARIZONA COOK BOOK 

ROAST BEEF WITH YORKSHIRE PUDDING. 

Mix one pint sweet milk, four eggs well beaten, two scant 
cupfuls flour, one teaspoonful salt. About an hour before the 
roast is baked, pour off the fat from the baking pan, leaving 
just enough to keep batter from sticking to the pan. Pour in 
the batter. Put the oven grate over baking pan, and place 
roast on it, allowing the drippings to fall on the batter below. 
Oven should be brisk. Baste roast frequently with fat taken 
from pan and kept hot on the top of the range. Contributed, 
Saginaw, Mich. 

DELICIOUS ROAST BEEF. 

Heat the baking pan hot, then put in beef and let it brown 
well, turn over and sear the sides thoroughly. This method 
retains the juices in the meat, then put in the pan and bake until 
done, basting as necessary. The inside will be pink and juicy. 
Mrs. George Raney, Williams, Ariz. 

YORKSHIRE PUDDING. 

One cupful of sifted flour, one pint of milk, two well beaten 
eggs, salt and a pinch of baking powder. A pint of water may 
be used instead of milk in which case one tablespoonful of 
dripping may be used. Mix this batter smoothly, adding the 
eggs last. Instead of pouring the batter into the pan with 
roast it will be found an easier method at times to bake the 
pudding separately in a broad shallow pan for twenty minutes, 
cutting in squares and serving with the meat on top, and the 
gravy separating. Mrs. George Raney, Williams, Ariz. 

"Oh! The roast beef of England, 
And Oh The Old English roast beef." 

Fielding. 

CANNIBAL. 

Take one pound of top round or sirloin steak and remove 
all sinews and fat, chop very fine with sharp knife or cleaver 
(do not grind). Chop one-half pound of dry onions, one pod 
of green chili, one lettuce leaf, one ripe tomato and add one 
raw egg, salt freely and sprinkle with tobasco sauce and white 
pepper, mix well. Lay on platter and check with knife. Gar- 
nish with sliced lemon and lettuce leaves. To be served di- 
rectly after making with crackers or rye bread. Abb Willson, 
Williams, Ariz. 

CHILI COX CARXE. 

Get four pounds ribs of beef, cut small, boil until 
tender ; then add one can tomatoes, one large carrot, one large 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 209 

onion chopped fine, one tablespoon vinegar, two tablespoonfuls 
sugar, one teaspoon fill chili (or cayenne pepper to taste), salt. 
Boil all together; serve hot. ^Mrs. D. Roberts, Yuma, 
Ariz. 

VEAL CUTLETS. 

Cut thin slices of veal, roll in wheat flour, then well 
beaten eggs and last in seasoned bread crumbs. Fry in hot, 
unsalted butter. Miss Helen T. Dillman, Dillman Ranch, 
Ariz. 

BOILED BEEF FLAXK. 

Take about four and one-half pounds of beef flank, wash, 
salt and pepper and sprinkle a little cloves on it, then roll and 
tie up. Boil until tender ; when done, press between weights, 
and serve cold. Mrs. Martin Buggeln, Williams, Ariz. 

A boil in the pot is worth two on the neck. 
BOILED HAM. 

Pour boiling water over the ham and when cool enough 
wash and scrape or use brush to remove all mold and dust. 
Then steam for six or seven hours, or until tender when pierced 
with a fork. When done take out and place into a baking pan 
to skin. Dip the hands in cold water, take the skin between 
the fingers and peel like an orange. Set in moderate oven, 
placing the lean side downward. Over the ham sift rolled 
crackers or dried bread crumbs and bake a short time. If the 
ham is very salty soak over night in water. Serve hot with 
mustard or horseradish sauce. Garnish with nasturtium leaves 
and blossoms, or sprigs of parsley. Contributed, Williams, 
Ariz. 

DELICATE HAM. 

Take a thick slice of raw ham, blend a tablespoonful each of 
brown sugar and mustard, rub into the ham, cover with one cup 
of milk and bake one hour in slow oven. Mrs. J. A. Brennan, 
Oceanside, Calif. 

MOLDED HAM. 

Take a large cupful of prepared ham. add the yolk of one 
egg and a teaspoonful of marjoram. When well mixed, press 
into a bowl, then turn out into a baking pan. Sift over fine 
crumbs, put a piece of butter on top and bake until brown. 
Serve on a warm dish with tomato sauce. Mrs. L. B. Parish, 
Los Angeles, Calif. 

McGuire "How did he make all his money?" 
Rafferty "Smoking; he was the greatest smoker in America." 
McGuire "Dry up, Rafferty, you can't make money by smoking." 
Rafferty "He did; he smoked hams." 



210 THE ARIZONA COOK BOOK 

BAKED HASH. 

One cup ground ham, one cup milk, butter size of an egg, 
tablespoon flour, salt and pepper to taste. Boil milk and flour 
and butter together, then take from fire, stir in meat. Beat two 
eggs (yolks and whites separately), then mix all together well. 
Bake twenty minutes. Mrs. McDonald Robinson, Williams, 
Ariz. 

BAKED HEART. 

Now that the price of meat has gone past the contents of 
most purses, it is well to secure the most one can for the money 
expended. An ordinary beef heart, if properly prepared, makes 
a tasty dinner for a number of persons. There is no waste to a 
heart and the scales are not weighed down by bone. First, 
soak the heart for about twelve hours in salted water with a 
tablespoonful of vinegar added. Wash and drain. Put on 
stove with enough water to cover and let boil for about half 
an hour. Remove while boiling hard, and without lifting 
cover put in fireless cooker for from eight to twelve hours 
according to the age of the beef. If twelve hours is needed, it 
is better to reheat once during that time. Or, simmer on 
stove for five hours. Now r , make a dressing as for a fowl 
and stuff the heart and bake one hour in a hot oven. Set the 
liquor away to cool, skim and use for soup stock. Mrs. J. V. 
Roach, Wisconsin. 

STUFFED HEART. 

Make the stuffing of dry bread moisted with warm water. 
Add chopped onion, chopped raw pork, butter size of an egg 
(melted), one beaten egg. Mix well and stuff the well 
washed heart. Sew up the opening as much as possible. 
Bake in moderate oven two hours. Mrs. Dermont, Williams, 
Ariz. 

LIVER (GERMAN STYLE). 

Three slices of bacon cut into little squares, put in skillet 
and brown. When brown take two onions, sliced, and fry 
with bacon. One pound of liver and cut into small squares, 
pour water over liver and drain. Place liver with bacon 
and onions and let it simmer ten minutes. Then add table- 
spoon flour and let it brown. Put in sufficient water to make 
a gravy. Season with salt and pepper. Mrs. E. H. Duffield, 
Williams, Ariz. 



WILLIAMS PUBUC LIBRARY ASSOCIATION 211 

CALF'S LIVER. 

Slice nicely, wash and wipe dry, dip in beaten eggs, roll in 
cracker crumbs, fry nice light brown. Use part butter and 
part cottolene. Equal to fried oysters. Mrs. Otto Lebsch, 
Williams, Ariz. 

LAMB FRIES. 

Skin six medium sized lamb fries : Cut into three or four 
slices. Put them in a bowl, season with tablespoonful salt, 
little cayenne, the juice of a lemon, tablespoonful sweet oil, 
teaspoonful ground mustard. Mix well together, roll lightly 
in flour, and broil five to eight minutes on each side. Of 
they can be fried in hot butter. Serve on hot platter garnished 
with slices of lemon and parsley, with hot tomato sauce. Con- 
tributed, Williams, Ariz. 

BAKED LEG OF LAMB. 

Take a four or five pound leg of lamb, cut down the under 
side and remove the bone ; fill it with a dressing made of four 
ounces of suet, two ounces of chopped ham, six ounces of 
stale bread, two eggs, one small onion, season to taste with 
salt, pepper, nutmeg, parsley. A small piece of bay leaf in the 
pan makes a fine flavor for the gravy. W. O. Perkins, Wil- 
liams, Ariz. 

LAMB PIQUANT. 

Lamb piquante may be prepared as follows : Wash and 
trim a hind leg, score deeply in seven or eight places, crowd 
into each of the scores a small onion stuck with a clove, a 
pinch of cayenne pepper, a little salt and a small piece of but- 
ter. Lay it in a pan with a cupful of hot water, turn another 
pan over it and bake till nearly done. Mix a tablespoonful of 
dry French mustard and three of very fine bread crumbs to' a 
thin paste, adding alternately vinegar and butter; season this 
highly with salt, and both black and cayenne pepper. Make 
sufficiently soft to spread thin, but not to run. Take up the 
meat, place in a dry pan, cover well with the paste, then return 
to the oven and roast gently till the paste is a golden brown. 
Serve with mint sauce. Contributed, Williams, Ariz. 

FLAVORING FOR LAMB. 

A most delicate flavor may be given to the lamb which is to 
be eaten cold if a few w'hole cloves and sticks of cinnamon 
are added to the water in which it is boiled. If roasted, boil 
the cloves and cinnamon in water and use this spiced water 



212 THE ARIZONA COOK BOOK 

to baste it with. Serve with mint sauce, garnished with sprigs 
of mint or curly parsley. Juliet Hite Gallaher, Virginia. 

STEWED KIDNEYS. 

Soak kidneys in salt water over night, and boil until tender 
with little onion chopped fine. Place in sauce pan, one table- 
spoonful each flour and butter, cook to a nice brown, add one- 
half cup beef stock, one-half cupful cream, season to taste, 
boil good five minutes then add the cut kidneys. Serve hot 
with chopped parsley on top. Miss Charlotte Wickstrom, 
Hartford, Conn. 

HAM PUFF. 

(Good to use up remnants of boiled ham.) One pint milk, 
one-half cup butter, one-half cup flour, eight, eggs, yolks and 
whites beaten separately; salt to taste; one and one-half cups 
chopped cooked ham. Scald the milk in double boiler. Add 
the butter and when melted, add a smooth thickening made of 
the flour mixed with cold milk. Stir till smooth and thick. 
Take from stove and let get cold. Then add the well beaten 
yolks, and lastly the stiff whites, salt, and ham. Put in a 
baking dish that can be sent to the table. Bake three-fourths 
of an hour, with the dish standing in water. Mrs. Watts S. 
Humphrey, Saginaw, Mich. 

THANKSGIVING MINCE MEAT. 

One of the best and richest of mince meats is this, that has 
been in constant use in one family for more than a generation. 

Chop fine in a meat chopper three pounds lean, tender 
cooked beef. The meat may be of roast beef or beef's tongue, 
which is used for the richest form of mince meat, or it can be 
from the round of beef, which is quite good enough for this 
purpose. Add to the meat a pound and a quarter of suet,- freed 
from strings and chopped fine, six pounds tart apples, Spitzen- 
bergs or nice Greenings, chopped in coarse bits ; six pounds 
sugar, one pint molasses, four pounds seeded raisins, three 
pounds currants, well washed and thoroughly dried, one-half 
pound citron shredded fine, three pints sweet cider, three pints 
JDoiled cider, one quart of the stock in which the meat was 
cooked, three tablespoon powdered cinnamon, two tablespoon- 
fuls each of salt and powdered cloves, one teaspoonful each white 
pepper, mace, allspice and "nutmeg, three pints tart jelly, and 
as much more juice of preserves or jelly as the housekeeper 
may elect. Rose water may be added at the last if desired, and 
a quarter of a pound each candied orange or lemon peel are an 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 213 

improvement. Chopped prunes are another excellent addition, 
as also cold coffee or any fruit juices that have commenced 
to ferment, but not moldy. This mince meat may be scalded 
or packed away in glass jars without cooking, its richness in- 
suring its keeping. This should be allowed to ripen at least 
two weeks before using, and will last the average sized family 
from Thanksgiving until late spring. John Langowsky, 
Fray Marcus Hotel, Williams, Ariz. 

MINCE MEAT. 

Two quarts chopped meat, four quarts apple, two quarts 
sweet cider, one quart molasses, four teacups of sugar, two 
tablespoonfuls salt, two teaspoons pepper, seven teaspoons each 
of cinnamon and cloves, four nutmegs, two pounds raisins. 
Mix well, cook two hours, add one pint sweet cider. Mrs. 
George A. Coles, Middletown, Conn. 

When making your mince meat put in a few quinces, finely 
chopped. 

MINCE MEAT. 

Take five or six pounds of scraggy beef a neck piece will 
do put it to boil in water enough to cover. Take off scum 
that rises when it reaches boiling point. Add hot water from 
time to time until it is tender. Then remove lid, salt, let boil 
until almost dry, turning the meat over in the liquor. Take 
from fire, let stand over night to get thoroughly cold. Pick 
gristle or stringy bits from the meat, chop very fine, mincing 
at the same time three pounds of nice beef suet; wash and 
dry four pounds of currants, four pounds of raisins ; slice thin 
one-half pound of citron, six quarts of good tart cooking ap- 
ples. Put in a large pan together with two ounces of cinna- 
mon, one of cloves, one of ginger, four ground nutmegs, the 
juice and grated rinds of two lemons, one tablespoon of salt, 
one teaspoon of pepper, two pounds of sugar. Put in a por- 
celain kettle one quart of good boiled cider, one quart of nice 
molasses, a good lump of butter. Mix well with other ingre- 
dients, let boil ten to fifteen minutes . Pack in jars when cold. 
Pour molasses an eighth of an inch in thickness, and seal. 
This will keep for months. If not moist enough add a little 
hot water. Mrs. J. H. Copeland, Point Richmond, Calif. 

MIXCE MEAT. 

Four pounds ground beef (cook), three pound sugar, one 
pound citron, two pounds raisins, four pounds currants, two 
ounces cinnamon, one ounce cloves (ground), two ounces 
allspice, one and one-half gallons cider. W. A. Field, Wil- 
liams, Ariz. 



214 THE ARIZONA COOK BOOK 

RECIPE FOR MIXCE MEAT. 

Two pounds of meat, one pound beef suet, three pounds of 
sweet apples, three pounds of sour apples, four pounds of 
raisins, two pounds of currants, one pound of citron, one-half 
pound of lemon peel, one tablespoonful salt, one teaspoonful 
pepper, one tablespoonful ground cloves, one tablespoonful 
nutmeg, one tablespoonful mace, one tablespoonful allspice, 
two tablespoonfuls cinnamon, three pounds brown sugar, two 
quarts sweet cider, one quart boiled cider, one quart currant 
juice, one quart cherry juice. Mix all together in a large ket- 
tle and let it come to a boil, then seal, and it will keep for 
years. Mrs. Gus Jakle, Flagstaff, Ariz. 

MIXCE MEAT. 

One pint bowl of meat chopped fine, two pint bowl of ap- 
ples, one quart boiled sweet cider, one and one-half cups of 
molasses, one bowl of sugar, one pound of currants, one pound 
of raisins, one teaspoonful of salt, one teaspoonful of cloves, 
two teaspoonfuls of cinnamon, two teaspoonfuls of allspice, 
one teaspoonful of nutmeg. Let this mixture come to a boil. 
Mrs. W. Patterson, Williams, Ariz. 

ROAST MUTTON, 

Take a leg of mutton and prepare for the oven in the usual 
way with salt, pepper and flour rubbed on it. Now add one 
small onion chopped fine and small piece of butter to brown. 
Put in hot oven, turning often until brown on all sides. Then 
roast in usual way. When done make the gravy, strain out 
the onion, or leave in as liked. Very nice with sweet pota- 
toes browned in with the meat. Mrs. N. J. Hudson, Los 
Angeles, Calif. 

ROAST LEG OF MUTTOX. 

Cut off the shank bone, rub with salt and pepper, dredge 
with flour, roast till done with frequent basting, take up, pour 
off surplus fat from pan, add little browned flour to the re- 
maining gravy, moisten with any good stock, add capers. 
Serve with mint sauce. Garnish roast on platter, with cooked 
peas in turnip cups. Contributed. 

IMITATION BARBECUE OF MUTTOX. 

Roast the mutton as usual, but about one hour before it is 
ready to serve, prepare the following mixture; One-third cup 
each of Worcestershire sauce, tomato catsup, and vinegar, 
saltspoon pepper, one rounded teaspoon mustard. Stick the 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 215 

meat all over with a sharp pointed knife, 'pulling the gash open 
and filling with the mixture just prepared. If any is left 
pour it over the roast when it comes to the table. This is 
excellent. Mrs. J. R. Ross, Williams, Ariz. 

PEPPER POT. 

Recipe of the Union League of Philadelphia. 

Boil the tripe until tender which generally takes fifteen 
hours; when done, save the liquor to make soup. Cut up the 
tripe into small pieces, when cut up put them back into kettle 
with liquor, take some raw potatoes and cut them up into 
small pieces ; take some raw onions and also cut into small 
pieces about the size of a large pea, then put in the following 
herbs ; some sweet basil, some summer savory and a bunch of 
pot herbs ; salt to taste, and also some cayenne pepper, some 
butter. Then make some dough about one-fourth inch thick 
and make into small dumplings about the size of a gooseberry, 
put the dumpling in the pot about five hours after the 
other ingredients have been boiling, and then let the pot be 
on the fire four hours longer to cook the dumplings. Con- 
tributed, Saginaw, Mich. 

CHICKEN PIE. 

Boil one large or two small year old chickens till thoroughly 
cooked, with broth to cover it when done. Make a rich bak- 
ing-powder biscuit dough, roll thin, line the sides of a deep 
three quart basin, lay in the pieces of chicken, sprinkle with 
salt, pepper and lumps of butter and drop in little pieces of 
the dough. Thicken the broth with a tablespoon of flour 
and turn in enough to cover the chicken. Roll a piece of the 
dough one-half inch thick and cover the pie. being careful to 
make holes in the cover for the steam to escape. Mrs. H. F. 
Adams, Williams, Ariz. 

ROAST YOUNG PIG. 

Clean nicely. Do not remove head or feet. Make a stuffing 
of dry bread, moistened with warm water; add grated onion, 
one beaten egg, season with salt, pepper, sage, and savory. 
Fill the opening with above stuffing, and sew up. Stand the 
pig in a pan of water, beef stock, butter and onion, and baste 
often. Cover nose and ears with a paste jacket, if the oven 
be too hot. Bake slowly for three hours. Put a corn cob in 
his mouth. Serve hot with stuffed baked apples, and garnish 
with water cress. This .will be nice cold for luncheon. Con- 
tributed, Williams, Ariz. 

"The pen is mightier than the sword." 



216 THE ARIZONA COOK BOOK 

PORTERHOUSE STEAK AND MUSHROOMS. 

Put in granite pan two tablespoons of butter, a small onion, 
a pinch of thyme, put over the fire. When melted stir in 
slowly two tablespoons flour (taking from the hot fire while 
mixing). When it is slightly browned, add a cup of water 
and let it simmer. Add three tablespoons of beef stock, a tiny 
bit of nutmeg. Put in mushrooms and cook fifteen minutes. 
Pour over steak and serve. Mrs. R. C. Wente, Williams, 
Ariz. 

ROAST LOIN OF PORK. 

Wash and wipe the pork, score the skin with a sharp knife 
and season with salt and pepper. Place in a dripping pan, 
pour one teacupful of water in the pan and bake in a hot 
oven, allowing fifteen minutes to the pound. Baste frequently 
with the drippings in the pan. When about half done wash 
and wipe either sweet or Irish potatoes of medium size and 
put in the pan. When cooked, place the meat on a heated 
platter. Serve with its own gravy and apple sauce. Garnish 
with celery tops and pickles. Jane E. Clemmens, Ohio. 

RECIPE FOR SCRAPPLE. 

Everyone who eats the scrapple which I make finds it so pleas- 
ing to their palates that they request the directions for the 
making. Instead of using hog's head, as my mother used to 
make, I use a quarter's worth of good steak, five cents' worth of 
fresh pork, put them through the meat chopper and put on in 
water to boil until done and water is left just sufficient to take 
up corn meal to the consistency of mush. Stir very rapidly 
while slowly pouring in meal. Salt to taste and mould in a 
long, narrow, square pan. When quite cold and solid, slice in 
thin strips, dip in meal and fry in boiling lard. It makes a fine 
fish course, as few can tell it from fish. Mrs. H. A. W., Cyn- 
thiana, Ky. 

BAKED PIG'S SHOULDER. 

Cook in quite salt boiling water two hours with whole allspice 
and cloves. Take out and skin, brush the top with beaten egg, 
sprinkle seasoned bread crumbs on top and sides, with slices 
of onion. Bake an hour or until done in a slow oven. Serve 
hot with apple sauce. Garnish the platter with corn balls and 
parsley. Delicious sliced cold for next day's luncheon. Miss 
Charlotte Wickstrom, Hartford, Conn. 



WIUJAMS PUBUC LIBRARY ASSOCIATION 217 

RIB ROAST STUFFED. 

Remove the bones from the meat, flatten the meat and pepper 
and salt well. Make a rich dressing moistened with egg. 
Pour the dressing into a hot frying pan with a little melted 
lard. Stir until thickened, spread over the meat, roll, tie and 
bake. Press and slice cold. Mrs. George Raney, Williams. 
Ariz. 

PORK TENDERLOIN ROAST. 

Split pork tenderloin lengthwise on the side, put a layer 
of dressing between the two pieces and then bind or sew them 
together. Cut a small carrot and a small onion in pieces and 
lay in the bottom of a baking pan and put the tenderloin over 
this. Put some slices of fat pork or bacon on top of the pork. 
Peel Irish potatoes and lay around the outside of the pan. 
Bake meat until tender. Select uniform sized and rather 
small potatoes, or they will not be sufficiently baked by the 
time the pork is tender. Mrs. O. Ramey, Williams, Ariz. 

INDIAN STEW. 

Cut up and stew a fowl half clone, then add a cup of raw 
.rice, a slice of ham chopped fine, pepper and salt. Let all cook 
together until the rice swells and absorbs all the gravy of 
stewed chicken. Do not allow it to get hard or dry. Serve in 
a deep dish. This may be made of many kinds of meat. Veal 
is very nice cooked in this way. Mrs. George Raney, 
Williams, Ariz. 

IRISH STEW. 

Select lean pieces of mutton cut in strips, put in about quart 
of water and stew until nearly tender ; add medium sized pota- 
toes, onions, turnips (and cabbage if desired), season to taste, 
and cook until the vegetables are tender. If liquid boils away, 
add any good stock but mutton preferred. Serve hot, meat 
and vegetables together. Contributed, Williams, Ariz. 

IRISH STEW. 

Chop mutton or beefsteak or both together; add raw pota- 
toes sliced very thin, two onions and two small carrots ; season 
with pepper and salt. Cover with water in a stew pan and 
stew gently until meat becomes tender and the potatoes are 
nearly dissolved in the gravy. Mrs. E. Pallett, Williams, 
Ariz. 



218 THE ARIZONA COOK BOOK 

MERSHOX WOODS STEW. 

In the first place take a pot that is going to be large enough 
to hold enough of the stew to at least serve each of the partici- 
pants twice, for I have found that as a rule they come back for 
the second helping. For instance, if you are going to serve 
thirty people, I should take one and one-half pounds of fat pig 
pork, salted; after cleaning and scraping thoroughly, cut 
it into very thin slices, the thinner the better. Then take a 
knuckle of veal with a few of the short ribs, fat enough to 
make an addition to the knuckle of a least a pound of the veal. 
One and one-half pounds or so of mutton, not lamb, but mut- 
ton, and I always preferred the brisket or the rib piece. One 
and one-half pounds lean beef cut into small squares, say not 
over one inch square. The veal and the mutton also want to 
be cut up. One fowl, weighing four or five pounds, and cut it 
up into eight or nine pieces. Disjoint it. Above all things, do 
not break a bone, that is, take oft the drum-sticks at the joint, 
and the second joint at the hip joint, remove each wing, then 
break the back bone into two pieces and leave the breast whole. 
If you have not the fowl, two spring chickens are even better. 
Never put a rabbit in the stew, but a partridge or a nice young 
squirrel, or a small piece of venison would be a welcome addi- 
tion. So much for the meat portion. If you have fresh par- 
snips, clean and slice about four medium sized ones, that would 
be sufficient. Potatoes are the main single ingredient, and 
after they are quartered or sliced, not too fine, you should 
have at least three quarts of them. Six or eight carrots, sliced 
onions sufficient to fill a two-quart basin; one-half dozen raw 
tomatoes if in season, or one quart can of same ; one quart can 
of corn, or half a dozen ears scraped from the cob, if in season ; 
two handfuls of lima beans, one pint shelled peas, or the canned 
article will do. If you have some of the old fashioned yellow 
rutabagas, peel and slice about four. Cut up fine one- 
half head of cabbage, a fair supply of the green gumbo, or 
failing in that, at least a pint of the canned. Now you are 
ready to begin work. 

First. Sprinkle the bottom of the kettle with the sliced po- 
tatoes, then put in a layer of salt pork, then some one of the 
other vegetables alternating with the meat, duly seasoning each 
two or three courses as follows : Be sure to get plenty of 
pepper in, I usually take six or eight little red peppers and one 
handful of pepper-corn, and in addition to this grind a few of 
the pepper-corns. If you have one or two old fashioned bell 
peppers that have gone to seed, put them in whole, but plenty 
of pepper is essential. Of course, it must be salted, but you 



WILUAMS PUBLIC LIBRARY ASSOCIATION 219 

can always add salt but not take it out, so be careful about put- 
ting in too much salt. 

Have a kettle that is large enough so that when all of 
these ingredients are put in, that not to exceed two-thirds of 
its capacity has been filled. Then put in pure, cold water, 
sufficient to cover all two, two or three inches. 

Xow put it on the stove and as it comes to a boil, put it on 
the back of the stove so it will only simmer; above all things 
do not let it boil hard, but it should be kept bubbling and sput- 
tering away just to about a boil, practically, for fully two and 
one-half hours. It would be good for nothing if it is any less 
than this. It is better if it cooks four or five in this same way. 
Leave the cover off the pot so it will evaporate some, occa- 
sionally skimming it. 

Serve it as a soup or soup-course, and you will find that if 
it comes on the table hot and all right that your guests will 
want very little else for dinner, and it is perfectly admissible 
to come back, like Oliver Twist, for more. Wm. B. Mershon, 
Saginaw, Mich. 

CREAMED SWEETBREADS. 

Soak sweetbreads in salt and water over night. If young, 
boil in hot water fifteen minutes. Drain and remove the sin- 
ews. Pick to pieces and stew five minutes in butter gravy, 
seasoned with pepper and salt. Squeeze in some lemon juice 
just before serving. Garnish with water cress and serve on 
toast or in any desired way. If any remains after the meal, 
make a salad for the next day. Miss Charlotte Wickstrom, 
Hartford, Conn. 

SWEETBREADS AND MUSHROOMS. 

Two small pairs sweetbreads, parboil, remove all strings and 
fibre and cut each one into two pieces. Heat one tablespoon 
butter and lay them in. Saute quickly, turning them once. 
Sprinkle with salt and lay on hot dish one-half can mushrooms 
cut in halves. Drop these into the pan, add one-fourth cup 
cream, thicken quickly with one tablespoon flour and when it 
bubbles stir smooth and remove from the pan. Pour the whole 
on a hot dish around the sweetbreads. J. W. Bayles, Williams, 
Ariz. 

SW r EETBREADS. 

One pound of sweetbreads soaked in salt water for one-half 
hour, then boil (with an onion) until tender; when nearly cool 
skin and pick in small pieces. Take one pint of creani, one 



220 

heaping tablespoonful of butter into which mix one tablespoon- 
ful of flour, one tablespoonful of Worcestershire sauce, one 
can of French mushrooms; boil these together for a few min- 
utes stirring to keep from burning. Green peas can 
be used instead of mushrooms. Chicken can be used in place 
of sweetbreads when thoroughly boiled. Mrs. E. B. Perrin. 
Williams, Ariz. 

SWEETBREADS AND BACOX. 

Parboil the sweetbreads, drain them and remove the gristle 
and fat. Dip into beaten egg, which is seasoned with salt and 
pepper, roll in cracker crumbs and fry in the pan in which 
bacon has been fried. Drain and serve with the slices of bacon. 
Contributed, Williams, Ariz. 

SWEETBREADS. 

Scald in salted water, remove stringy parts ; put in cold water 
five or ten minutes ; drain in towel ; dip in egg and bread or 
cracker crumbs, fry in butter. Mrs. E. Pallett, Williams, 
Ariz. 

SAUSAGE ROLLS. 

Make a dough as for pie crust, roll it out in a round piece 
about as big as the ordinary saucer. In the center of this put 
a flat thin cake of fresh sausage meat and roll it up in the crust, 
pinching the ends together just as if you were making an apple 
dumpling. Put it in the oven and bake until done, which will 
usually be twenty- five or thirty minutes. Contributed. 

TAMALE PIE. 

Two quarts boiling water well salted, one tablespoon butter 
or lard thickened with yellow corn meal to the consistency of 
mush, three pounds round steak boiled tender, two medium 
sized onions, three medium sized green chili peppers. Put all 
through meat chopper and cook in butter; while cooking add 
seven or eight fresh tomatoes or one quart canned tomatoes 
and salt to taste. Line bottom of large granite baking pan with 
mush then with layers of tamale well clotten with olives and 
so on. Last layer should be of mush. Moisten well with the 
broth meat is cooked in and bake in slow oven one hour. 
Mrs. Robt. W. Bryden, Los Angeles, Calif. 

ESCALLOPED TONGUE. 

Chop some cold tongue, not too fine, and have for each pint 
one tablespoon onion juice, one teaspoon chopped parsley, one 



WIUvIAMS PUBUC LIBRARY ASSOCIATION 221 

heaping teaspoon salt, one teaspoon capers, one cup bread 
crumbs, half a cup of stock and three tablespoons butter. 
Butter the dish and cover the bottom with bread crumbs. 
Put in the tongue which has been mixed with the parsley, 
salt, pepper and caper, and add the stock in which has been 
mixed the onion juice. Put part of the butter on the dish 
with the remainder of the bread crumbs and then bits of butter 
here and there. Bake twenty minutes and serve hot. Mrs. 
J. R. Ross, Williams, Ariz. 

SPANISH TONGUE. 

Boil tongue until tender, and for sauce use one small can of 
tomatoes, one can of mushrooms cut into small pieces, one 
tablespoonful of ground red chili, two tablespoonfuls of Wor- 
cestershire sauce, one heaping teaspoonful of flour mixed with 
a little cream to be added when ready to serve. Mrs. R. S. 

Teeple, Holbrook, Ariz. 



SPANISH TONGUE. 

Cook tongue until tender; peel and simmer slowly in sauce 
for one hour. Sauce : To one can of tomatoes add onion and 
green chili to taste, one-half teaspoon allspice and pinch of 
salt. Cook sauce until it begins to thicken before putting in 
tongue. Mrs. A. V. Wagner, Williams, Ariz. 

MOCK TURTLE. 

Cut a round of beefsteak about one and a half inches thick, 
cut to form a pocket, season with salt and pepper and fill with 
turkey dressing. Sew up the end and fasten slices of fat bacon 
on the roll with toothpicks and bake, basting often. Add a 
little boiling water the last half hour and before serving thicken 
gravy with a little browned flour. Remove bacon and tooth- 
picks before serving. Mrs. George McDougall, Williams, 
Ariz. 

VEAL LOAF. 

One and a half pounds raw veal chopped fine, one-third cup 
cracker crumbs, one well beaten egg, one-half teaspoon salt, 
one-half teaspoon pepper, one-half teaspoon ginger, one-half 
teaspoon sage, one small onion cut fine, one-half cup water 
and two tablespoons butter. Remove skin and membranes 
from the lean veal and chop or grind it fine. Add the crack- 
ers, then the eggs and then the other ingredients. Mix well : 
put in a buttered pan, pressing it in compactly, and put lumps 
of butter on the top. Bake two or three hours and serve cold, 
cutting in thin slices. Mrs. O. Ramey, Williams, Ariz. 



222 THE ARIZONA COOK BOOK 

VEAL LOAF. 

Three pounds of raw veal chopped very fine, butter the size 
of an egg, three eggs, three tablespoonfuls of cream or milk ; if 
milk use a small piece of butter. Mix eggs and cream together ; 
mix with veal six crackers, crushed fine, one-half teaspoon- 
ful black pepper, one large tablespoonful salt and one large 
tablespoonful sage. Mix well together and form into a loaf. 
Bake three hours in moderate oven, basting with butter and 
water while baking. Serve cut in slices. Manistee Public 
School. 

VEAL WITH ASPARAGUS. 

Iii a hot pan put the yolks of two hard boiled eggs rubbed 
to a paste with one tablespoon melted butter. Heat with one- 
half pint rich milk or thin cream, stirring well. Put in two 
cups of tender roast or stewed veal cut in cubes and one cup 
asparagus tips, add salt and pepper to taste and cook five 
minutes. ]. W. Baylis, Williams, Ariz. 

VEAL SAUSAGE. 

Two pounds veal steak, one-fourth pound salt pork chopped, 
season with salt, pepper and a little sage. Mrs. William 
Wente, Manistee, Mich. 

VEAL STEW. 

Cut veal into good sized squares. Put in the pot with boil- 
ing water, add one sliced carrot, one sliced parsnip, one small 
onion, one tablespoon salt. Boil two hours. Remove vege- 
tables fifteen minutes before serving, adding several small 
peeled potatoes, and egg dumplings, and cover tight. Dump- 
lings can' be steamed if preferred. Thicken gravy and serve 
on a large hot platter garnished with water cress. Miss 
Charlotte Wickstrom, Hartford, Conn. 

VEAL TERRAPIN. 

Cut lean roast veal into dice, brown one tablespoon flour, 
add one cup milk and cook until smooth, add the veal. Season 
to taste with salt and cayenne, add three hard boiled eggs 
coarsely chopped, one-half teaspoon lemon juice and cook five 
minutes longer and take from tin. Garnish with potatoes and 
hard boiled eggs. Shrimps can be used instead of veal. Mrs. 
Will Mclntyre, Phoenix, Ariz. 

PRESSED VEAL. 

Boil until thoroughly done three and one-half pounds of 
Veal and pne and one-half pounds of salt pork (with lean. and 



WIIvUAMS PUBLIC LIBRARY ASSOCIATION 223 

rind removed), salt and pepper to taste, then chop very fine. 
Dressing : Use one cup of the liquid, butter size of an egg. 
Let this come to a boil and stir in t\vo well beaten eggs. Boil 
two minutes, stirring constantly to keep it smooth. Add more 
salt and pepper if necessary. Pour over the chopped meat and 
mix well. Place in a pan and press. Mrs. C. H. Hodskin, 
Manistee, Mich. 

VEAL PIE. 

Place in a pot three pounds veal cut in pieces about two 
inches square with hot water enough to cover; a little grated 
onion, little grated carrot, butter size of an egg, nine small 
peeled potatoes. Put in a sauce pan, two tablespoonfuls flour, 
one tablespoon butter, brown nicely, add one-half teacupful 
sweet cream. Pour the veal mixture in this, letting it boil up 
good. Season to taste and put all in a hake dish. Make a 
nice biscuit dough for the iroper crust, and place over bake 
dish, making about five holes in crust for ventilation. Bake 
twenty minutes or less. Fill holes with blackberry jelly and 
serve hot. Miss Esther Hanson, Hartford, Conn. 



224 



THE ARIZONA COOK BOOK 




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226 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 227 



228 THE ARIZONA COOK BOOK 



MEAT SAUCES 



ANCHOVY SAUCE. 

To one tablespoonful butter- acid one teaspoonful anchovy 
essence. Mix well and keep on ice for general use. 

BUTTER SAUCE FOR BOILED FISH. 

One tablespoon each butter and flour, melt the butter by 
placing it in a sauce pan on top of a kettle of boiling water. 
Do not melt on the stove for that fries and scorches it. When 
melted stir in the flour until smooth, then add a good half 
pint of boiling water, one teaspoon finely chopped parsley. Let 
it all warm to a boil, then take it off the fire and stir in the 
yellow of an egg, and a little salt to taste. Contributed, New 
York, N. Y. 

BLACK BUTTER SAUCE. 

Warm two tablespoonfuls butter in frying pan until it be- 
comes brown. Add six parsley leaves chopped, heat again for 
a minute, add five drops of vinegar. Pour into sauce bowl and 
serve. 

MELTED BUTTER SAUCE. 

* 

One tablespoonful butter, one teaspoonful flour. When 
melted and smooth add juice of half a lemon. Serve with 
Brussel sprouts. 

CAPER SAUCE. 

Into any good butter sauce, mix some whole or cut capers 
and a little strong vinegar. Used with boiled mutton, fresh 
boiled ox tongue or pig's feet. Mrs. George W. Barney, 
Williams, Ariz. 

CAPER SAUCE FOR FISH. 

Into a light consomme, mix some browned flour and butter, 
season it with tiny bit of cayenne, grated nutmeg, essence of 
anchovies, lemon juice, several chopped capers and little vine- 
gar. 

CAVIAR ON TOAST WITH OLIVES. 

One part each of Russian caviar, soft bread crumbs, and 
blanched and peeled almonds mixed together and minced into 
a paste, spread on strips of toast, the edges garnished with 
sliced olives. 



230 THE ARIZONA COOK BOOK 

CANAPES OF CAVIAR. 

Circles of toast, the edges spread with anchovy paste, with 
an onion ring at 'its base, the ring filled with Russian caviar. 
Garnish with chopped parsley. 

EGG SAUCE. 

Into a butter sauce mix some chopped hard boiled eggs and 
the juice of a lemon. Good with all kinds boiled fish. 

CELERY SAUCE. 

Into a good thickened roast poultry gravy mix some finely 
chopped celery and simmer till done. Serve with roast poul- 
try. 

CRANBERRY SAUCE. 

Three cups cranberries, three-fourths cup boiling water, one 
and one-fourth cups sugar. Pick over and wash cranberries. 
Put in sauce pan, add sugar and boiling water. Cover and 
cook slowly until berries are tender. Stir as little as possible. 
Skim off scum and cool. Manistee Public Schools. 

CURRY SAUCE. 

One tablespoonfnl butter, one tablespoonful flour, one tea- 
spoonful curry powder, one large slice of onion, one large 
cupful stock, salt and pepper to taste. Cut onion fine and fry 
brown in butter. Add flour and curry powder. Stir one min- 
ute, add the stock, then the pepper and salt. Simmer five min- 
utes; strain and serve. 

CREAM SAUCE FOR FISH. 

Place in a bowl one-half cup butter which has been 
creamed add yolks of four well beaten eggs, juice of half a 
lemon, half a teaspoon salt and a dash cayenne pepper. Then 
add slowly one cup hot water. Mix well, set into a sauce 
pan of hot water on the range, stirring until the sauce be- 
comes a thick cream. Do not let boil. Remove from stove 
and beat a few moments. If too thick, thin with sweet cream 
before serving. Serve in boat. Garnish with egg and 
chopped parsley. Mrs. Wm. F. Dermont, Williams, Ariz. 

CUCUMBER SAUCE. 

Make good butter sauce, and mix some slices of fried cu- 
cumbers. Use with boiled salmon or trout. Lemon juice im- 
proves this. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 231 

GIBLET SAUCE. 

The trimmed and finely shredded gizzards, livers and 
hearts of poultry stewed tender and added to the thickened 
and strained gravy of roast poultry and served . with it. 
Contributed, Williams, Ariz. 

"Hunger is the best sauce." 
HORSERADISH SAUCE. 

Mix one teaspoonful horseradish with one tablespoonful 
butter, season with salt and a little pepper. Boil good. Serve 
hot with corned beef and cabbage. Contributed, Williams, 
Ariz. 

HOLLANDAISE SAUCE. 

Two tablespoonfuls vinegar, one pint sweet milk, one-half 
cup oil or melted butter, one-half teaspoonful dry mustard, 
one-half teaspoonful cayenne, one teaspoonful paprika, six 
eggs, salt to taste. Boil vinegar with seasonings; meanwhile 
separate the yolks and whites, beating them separately; bring 
milk to a boil ; pour it over the yolks, then add the boilin vine- 
gar, stir on the range till it just thickens like custard (do not 
let it boil or it will curdle). Remove from the fire and beat 
the whipped whites with the melted butter or oil, then put 
away for future use. Serve warm or cold. Mrs. Dermont, 
Williams, Ariz. 

MAYONNAISE SAUCE FOR FISH. 

Take raw yolks of eggs, beat in a little olive oil slowly; 
when becomes like butter add salt, then little more oil, then 
dry mustard and cayenne; then alternately oil, vinegar and 
lemon juice until thick enough to spread. Before serving, add 
whipped cream. Used with frog's legs, broiled fish, fried calf's 
brains, Contributed, Williams, Ariz. 

MINT SAUCE. 

Finely chopped green mint and a little grated orange rind 
placed in a basin, vinegar brought to a boil with enough sugar 
to take off the rawness, poured over chopped mint. Nice for 
roast lamb and mutton. Contributed, Williams, Ariz. 

MUSHROOM SAUCE. 

Into equal quantities tomato and butter sauce, add some 
sliced small mushrooms that have been lightly fried with butter. 
Season with lemon juice and cayenne. Or leave out the to- 
mato sauce using only a butter or egg sauce, with mushrooms 
added. Used with beefsteak, poultry, stuffed sheep's heart. 
Contributed. 



232 THE ARIZONA COOK BOOK 

ONION SAUCE. 

Into some reduced chicken broth, or beef stock, add some 
chopepd mushrooms, an equal quantity rich cream; bring to a 
boil, then thicken with browned flour, and strain ; then add 
quite a good deal of grated onion. Boil five minutes. Used 
with boiled mutton. Contributed. 

OYSTER SAUCE. 

Make a white sauce with strong chicken or beef stock, then 
add the beaten yolks of eggs. Cook five minutes, add half a 
cup of cream, some scalded and cut up oysters, also scalded 
oyster liquor. Used with boiled whitefish, chicken or turkey. 
Contributed. 

PARSLEY SAUCE. 

Into a good butter sauce mix some chopped parsley. For 
boiled plain fish; also for dipping in cutlets of meat before 
breading. Contributed. 

SAGE SAUCE. 

Good for roast pork and roast goose. Make a brown gravy 
in the pan with the residue of the roasting; add some chopped 
sage leaves (or ground sage), simmer for fifteen minutes, then 

skim and strain. Contributed. 

* 

TARTAR SAUCE. 

Into a mayonnaise sauce, mix some finely chopped parsley, 
gherkins, chives, olives and capers. Used with breaded filets 
of chicken, frog legs and sweetbreads. : Contributed. 

TOMATO SAUCE. 

Take equal quantities good beef stock and tomatoes, a veal 
and ham shank, few herbs, sliced vegetables and bay leaf (gar- 
Ijc or onion, if desired). Boil till vegetables are done, thicken 
wjith browned flour. Used for steaks, fried sweetbreads, lamb 
fries, hamburger steak, fried oysters, and anything desired. 
Mrs. Dermont, Williams, Ariz. 

TOMATO SAUCE FOR FISH. 

One can tomatoes, one-half teaspoon salt, one onion, one 
tablespoon butter, two tablespoons flour, two drops tobasco 
sauce, four cloves, three sprigs parsley. Put onion, cloves, 
tomatoes together. Simmer fifteen minutes, melt butter, take 
from stove-; stir in fl9ur, cook until frothy, add tomatoes, stir 
until boils. Strain and serve over baked fish. Mrs. W. D. 
Finney, Williams, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 233 



MENUS, LUNCHEONS, SPECIAL DINNERS 
AND TABLE ARRANGEMENTS 



"O hour of all hours, the most bless'd upon earth, 
Blessed hour of our dinners!" 

Lucile. 

MENUS. 

"Variety is the spice of life." 

While these menus are simple and in some ways compara- 
tively complete, it is not to be supposed that they can always be 
carried out in detail. They will, however furnish suggestions 
to housekeepers and entertainers who are daily perplexed with 
the question : "What shall we have to eat today ?" 

On the table spread the cloth, 

Let the knives be sharp and clean; 
Pickles get and salad both, 

Let them each be fresh and green. 



SUGGESTIONS FOR JANUARY 



Breakfast 

Wheatena 

Broided Ham Baked Potatoes 

Griddle Cakes 

Coffee 

Dinner 

Onion Soup 

Pot Roast of Beef 

Potatoes Cold Slaw 

Spice Pudding, or Aple Tapioca 




SUGGESTIONS FOR 
FEBRUARY 



Breakfast 

Sausage 
Fried Apples 
Baked Corn Cakes 

Hashed Potatoes 
Coffee 



Dinner 

Warmed-over Baked Beans 
Steamed Brown Bread 

Stewed Tomatoes 
Mince Pie 

Supper 

Creamed Oysters 
Brown Bread Toast 

Tea or Cocoa 
Cookies 

SUGGESTIONS FOR MARCH 



Breakfast 

Shredded Wheat with Cream 
and Steamed Dates 

Rye Muffins 

Smoked Beef in Cream Sauce 
Coffee 

Dinner 

Potato Soup 

Roast Leg of Mutton 

Boiled Rice Canned Corn 

Baked Bananas 

Supper 

Rice Drop Cakes 

Sliced Oranges 
Cake Cocoa 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 235 

SUGGESTIONS FOR APRIL SUGGESTIONS FOR JULY 



Breakfast 

Wheatlet Boiled Eggs 

Scalded Corn Cakes 

Oranges, or Grape Fruit 

Coffee 

Dinner 

Broiled Shad 

Mashed Potatoes 

Letuce Salad, or Dandelion 

Greens 
Lemon Pie, or Rice Pudding 

Supper 
Hot Shortcake with 

Sliced Oranges 
Cocoa 

Cold Tongue 
Wafers 

SUGGESTIONS FOR MAY 



Breakfast 

Baking-Powder Biscuits 

Hash Coffee 

Stewed Prunes 

Dinner 
Pot Roast of Veal, or 

Veal Fricessee 

Baked Onions Radishes 

Steamed Rhubarb Pudding 

Supper 

Asparagus on Toast 

Gingerbread Cocoa 

Canned Fruit 

SUGGESTIONS FOR .JUNE 

Breakfast 

Picked up Codfish 
Baked Potatoes Dry Toast 

Coffee 
Stewed Gooseberries, or 

Fresh Strawberries 
Dinner 

Boiled Salmon 
New Potatoes Green Peas 

Cucumbers 

Strawberry Ice Cream 

Sponge Cake 

Supper 

Rolls 

Salad of any Cold Green 

Vegetable 

Snow Pudding 

Cake 



Breakfast 

Steamed Rice with Raspberries 
Broiled Bacon 

Omelet 

Graham Gems 
Coffee 
Dinner 
Roast Lamb or Lamb Stew 

with Dumplings 
Peas or Strawberries 
Lettuce and Cucumber Salad 
Blueberry Shortcake or Pie 
Mrs. Barney, 
Williams, Ariz. 

SUGGESTIONS FOR AUGUST 
PICNIC LUNCHES 

Scotch Eggs 

Veal Loaf in Graham Sandwiches 
Bottled Lemon Juice 

or Fruit Syrup 
Potato Salad 

Cheese and Nut Sandwiches 

Olives Pickles 

Hermits or Wafers 

Mrs. Barney, 
Williams, Ariz. 

SCHOOL LUNCH FOR 
CHILDREN 

Autumn-Winter 

Pressed Chicken Sandwich 

Gingerbread 
Apples Nuts 

Spiced or Roast Beef, or 

Baked Beans 

Spring- Summer 

Stuffed Egg or Egg Sandwich 

Sponge Cake Orange 

Lettuce or Strawberry Sandwich 

Cream Cheese Ball 
Sliced' Tongue 

Fresh Fruit 
Mrs. Barney, ' 
Williams, Ariz. 

SUGGESTIONS FOR LADIES' 
LUNCH IN OCTOBER 

Bouillon or Hot Spiced 

Grape Juice 
Sauted Oysters 

Broiled Chicken 
Sugared Sweet Potatoes 

Cauliflower 

Peach Shortcake 

Coffee 

Mrs. Barney, 

William* 



236 



SUGGESTIONS FOR OLD TIME 
THANKSGIVING DINNER 



THE ARIZONA COOK BOOK 

PICNIC DINNER LUNCHES 



Boiled Turkey and Roast Duck 
or Roast Turkey and 

Boiled Ham 

Boiled Potatoes Turnips 

Squash and Onions 

Cranberry Sauce 

Pickles 

. White and Brown Bread 
Mince and Pumpkin Pie 
Plum Pudding 

Apples Nuts Raisins 
Candy Coffee 

Mrs. Barney, 
Williams, Ariz. 



SUGGESTIONS FOR CHURCH 

SOCIABLE SUPPER IN 

DECEMBER 



Scalloped Oysters and Cold Ham 
or Chicken Salad and Baked 

Beans 
Rolls Brown Bread 

Pickles 

Baked Indian Pudding 

Cakes and Pies of all kinds 

Coffee 

Mrs. Barney, 
Williams, Ariz. 



VERANDA SUPPER 



No. 1 

Curry of Chicken 

Tomato Salad 

Bread and Butter Sandwiches 
Sliced Peaches 

Sponge Drops 
Iced Tea 

No. 2 

Eggs Scrambled with Sardines 

Olives 

Celery and Pineapple Salad 
Graham Bread and Butter 

Sandwiches 
Peach Sherbet 

Wafer Jumbles 
Lemonade 

Mrs. Barney, 
Williams, Ariz. 



No. 1 

Pressed Corn Beef 

Cold String Beans 
French Dressing 
Fine Pickled Gherkins 
Boston Brown Bread and 

Buter Sandwiches 

Buttered Parker House Rolls 

Peaches Grapes 

Hot Coffee 

No. 2 

Sardines freed of Oil 

Lemon Quartered 
Cheese and Olive Sandwishes 
Joints and Slices of Cold Roast 

Chicken 
New Rye Bread and 

Butter Sandwiches 
Pickled Beets Celery 

Apple Turnovers 
Hot Coffee 

No. 3 

Cold Boiled Ham. 

Tongue or Corned Beef 

Potato Salad 

Bread and Butter Sandwiches 
Strawberry Tarts 

Lemonade 
Hot Coffee 

No. 4 

Cold Boiled Ham 
Egg Salad Sandwiches 

Hot Coffee 
Pea'nut Cookies 

Grape Juice 

No. 5 

Cold Veal Loaf Sliced Thin 
String Bean Salad 

Olives 

Bread and Butter Sandwiches 
Currant Jelly Tarts 

Hot Tea 
Mrs. George Barney, 

Williams, Ariz. 

SHEEP OR COW CAMP MENU 

Camp Appetite 

Roast Head 

Pink Beans with Pork 
Baking-Powder Biscuits 

Prune Pie 
Black Coffee 

J. F. Daggs, 
Williams, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 



237 



THE LUNCH BASKET FOR 
THE ARIZONA COWBOY 

Baskets consist of two wooden 
kerosene boxes fitted with bal- 
ing wire tb hang on pack horses 
called "Kyaks." One side of 
bacon, a quarter of a sack of 
flour, one can baking powder, 
Chili, Mexican beans, a few 
onions, sugar, salt, coffee, three 
cans tomatoes, one can corn, a 
three-pound can of lard, dried 
apples, raisins, apricots, a small 
sack of rice for moonshine. A 
frying pan and a coffee pot. 
An Arizona Cowboy. 

MENU FROM CANNED 
FOODS 

Puree of Tomatoes Crackers 
Salmon Loaf with Cream Sauce 

Rolls 
Hot Roast Beef 

Potato Croquettes 
Canned Corn Souffle 
Pimento Salad Wafers 

Cheese Balls 

Little Huckleberry Pudding 

Egg Sauce 

Coffee 

EMERGENCY MENU OF 
CANNED FOODS 

Beef Bouillon with Barley 
Deviled Crabs 

Bread and Butter 
Turkey Croquettes, Horseradish 

Sauce 

Curbed Carrots and Peas mixed 
and Buttered 
Spinach Salad 

Cheese Water Crackers 

Plum Pudding with Hard Sauce 

Coffee 

Puree of Peas 

Creamed Lobster in Patty Cases 
Lamb's Tongue stewed with 

Boiled Rice and Pimentos 
Buttered Mushrooms 

Vienna Rolls 

Asparagus Salad 

Melted Cheese on Wafers 

Pineapple or Canned Peach 

Whips 

Coffee 

Mrs. T. S. Maddock, 

Williams, Ariz. 



CAMP DINNER 

Venison and Roasted Potatoes 

Fried .Mushrooms 

Biscuit and Butter 

Coffee 

Jas L. Wade, 
Williams, Ariz. 

MEALS FOR ONE DAY 



4 



Breakfast 

Table Decoration: 

Growing Fern. 

Assorted Fruit 

Rolled Oats and Cream 

Boiled Eggs, Buttered Toast 

Coffee 
Griddle Cakes, Maple Syrup 

Luncheon 

Table Decoration: Sunflowers 

Grape Fruit 
Bouillon Crackers 

Ripe Olives 
Lamb Chops French Peas 

Scalloped Potatoes 

Cocoa Gems 

Custard Pie 

Dinner 

Table Decoration: 
Red Carnations. 

Cantaloupe 
Bluepoints on Half Shell 

Celery 

Cream Potato Soup 
Radishes Olives 

Roast Beef 

Yorkshire Pudding 
Mashed Potatoes Corn on Cob 
Baked Fish, Lemon Sauce 

Tomato Salad 
Blackberry Pudding, Cream 

Sauce 

English Cheese Coffee 

Mrs. Wm. F. Dermont, 

Williams, Ariz. 

MEALS FOR MONDAY 



Breakfast 

Assorted Fruit 

Cream of Wheat 
Bacon Fried Eggs 

Hashed Brown Potatoes 

Coffee 

Buttered Toast 
Buckwheat Cakes, Maple' Syrup 



238 



THE ARIZONA COOK BOOK 



Luncheon 

Hot Consomme with Rice 
Cold Roast Beef 

Potato Balls 
Sweet Pickle 
Peaches Tea 

Graham Bread 

Spiced Boiled Rice Cream and 
Sugar 

Dinner 

Little Neck Clams 
Tomato with Noodles Celery 

Crackers Olives 

Red Snapper, Tartar Sauce 
Roast Veal with Gravy 

Boiled Potatoes 

Brussels Sprouts 

Sweetbread Salad 

Fruit Pudding, Hard Sauce 

Coffee 

TUESDAY 

Breakfast 

Baked Apples with Cream 

Poached Eggs on Toast 
Fork Sausage Potato Balls 

Coffee 

Corn Bread Doughnuts 

Luncheon 

Hot Bouillon 
Broiled Spanish Mackerel, Egg 

Sauce 

Potato Chips Stewed Tomatoes 

Hot Chocolate Gems 

Salt Rising Bread 

Celery Salad 
Rice and Orange Pudding 

Dinner 

Toke Points on Half Shell 

Chicken Consomme with Rice 

Radishes Celery 

Broiled Shad, Egg Sauce 

Potato Balls Roast Beef 

Yorkshire Pudding 
Browned Potatoes 

Stuffed Peppers 
Cucumber Salad 
Mince Pie Bavarian Cream 

Coffee 

WEDNESDAY 

Breakfast 

Assorted Fruit 

Scrambled Eggs 
Coffee Toast 

Hashed Chicken 
Creamed Potatoes Doughnuts 



Luncheon 

Hot Bouillon 

Olives Crackers 

Mutton Chops with Peas 

Scalloped Potatoes 

Tea Muffins 

Custard Pie 

Dinner 

Oyster Cocktail 

Turtle Soup Celery Olives 

Roast Duck, Cream Sauce 

String Beans in Cream 

Mashed Potatoes 

Stuffed Tomato Salad 

Xesselrole Pudding, Cream 

Sauce 
Demi Tasse 



THURSDAY 

Breakfast 

Strawberries and Cream 
Rolled Oats 

Soft Boiled Eggs 
Dry Toast Coffee 

Rolls 
Corn Cakes with Syrup 

Luncheon 

Cold Bouillon 

Olives Cucumbers 

Stewed Chicken with Noodles. 

Corn on Cob 
Cocoa with Whipped Cream 

Graham Bread 

Apple Sponge with Cream 

Bonbons 

Dinner 

Cantaloupe 

Consomme with Rice 

Celery Crackers 

Fried Cuts of Fish, Tomato 

Sauce 
Chicken Croquettes with Peas 

Roast Veal, Caper Sauce 
Mashed Potatoes 
Spinach Green Corn on Cob 

Tomato Salad, Mayonnaise 

Dressing 
Vanilla Ice Cream and Fresh 

Strawberries 

Fruit Bonbons 

Coffee 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 



239 



FRIDAY 

Breakfast 

Fresh Figs with Cream 

Shredded Wheat Biscuit 
Sardine Omelet with Catsup 

Coffee 
Buttered Toast 

Fried Cakes 

Luncheon 

Bouillon 
Fried Frog's Legs, Tartar Sauce 

Creamed Potatoes 

Chicken Hashed in Shells 

Sweetbread Croquettes, Tomato 

Sauce 

Tea Biscuits Hot Tea 

Water Cress Salad Salad, French 

Dressing 

Frozen Peaches and Cream 

Chocolate Cookies 

Bonbons 



.Luncheon 

Puree of Beans 
Chipped Beef in Cream 

Potato Croquettes 
Hot Chocolate, Whipped Cream 
Pop Overs 

Apple Pie a la Mode 
Bonbons 

Dinner 

Cream Tomato Soup 
Salted Almonds 

Roast Pork with Apple Sauce 
Mashed Potatoes, Brown Gravy 

Cauliflower, Cream Sauce 
Green Corn 

Waldorf Salad 

Salted Wafers 
Blackberry Pudding, Hard 

Sauce 
Miss Harriette B. Teft, 

Williams, Ariz. 



Dinner 

Cantaloupe 

Giblet Soup Celery Olives 

Smelts, Worcestershire Sauce 

Scalloped Chicken, Tomato 

Sauce 
Saddle of Venison with Jelly 

Potato Balls 

Breast of Quail in Cutlets 
Green Peas 

Apple Salad 
Cheese Straws 
Pineapple Bavarian Cream 
Ice Cream Gin'ger Preserves 

Drop Cakes 

Roquefort Cheese and Crackers 
Coffee 

Contributed, 
Syracuse, N. Y. 

SATURDAY 

Breakfast 

Bananas 
Scrambled Eggs with 

Mushrooms 

Fried Frog's Legs, Tartar Sauce 
French Fried Potatoes 

Coffee 

Toast Gems 

Fried Cakes 



SUNDAY 

Breakfast 

Cantaloupe, Iced 
Oatmeal and Cream 
Lamb Kidneys with Bason 

Baked Potatoes 
"Coffee 

Pop Overs Toast 

Doughnuts 

Luncheon 

Amber Soup 

Broiled Oysters, Tomato Sauce 
Pigsfeet with Mushrooms 

Stuffed Baked Potatoes 

Hot Cocoa, Whipped Cream 

Brown Bread Muffins 

Water Cress Salad 

Olives Crackers 

Rhubarb Pie 

Dinner 

Bluepoints on Half Shell 
Cream Bean Soup Celery 

Tenderloin Steak-, Fried Onions 
Baked Stuffed Tomatoes 

Steamed Potatoes 
Green Corn 
Sweetbread Salad 
Orange Pudding 



THE ARIZONA COOK BOOK 



Breakfast 

Stewed Prunes 

Boiled Rice with Cream 

Fried Chicken, Cream Sauce 

Creamed Potatoes 
Toast Cornbread 

Coffee 
Wheat Cakes with Syrup 

Luncheon 

Russian Caviar 

Hot Consomme in Cups 
Ripe Olives Green Onions 

Baked Fresh Mackerel, Tomato 

Sauce 
Fried Potatoes 

Lima Beans 
Iced Tea 

Salt Rising Bread 

Tomato Salad 

Apple Snow Lady Fingers 

Bonbons 



Dinner 

Grape Fruit 

Mutton Broth with Rice 

Olives Saltines 

Broiled Bass, Lemon Sauce 

Potato Balls 
Roast Turkey Stuffed with 

Oysters 
Stuffed Baked Potatoes 

New Beets 

Artichoken, Hollandaise Sauce 
Chicory Salad Stuffed Dates 

Green Olives 
Roquefort Cheese, Water 

Crackers 
Bonbons Demi Tasse 

Breakfast 

Raspberries and Cream 

Cream of Wheat 
Scrambled Eggs Fish Balls 

Coffee 
Hot Rolls 
Sour Cream Cakes with 

Maple Syrup 

Luncheon 

Oyster Patties 

Chocolate with Whipped Cream 

Muffins' Brown Bread 

Strawberry. -Tarts 



Dinner 

Cream Tomato Soup 

Radishes Celery 

Sweetbreads with Spinach 

Spaghetti 
Roast Stuffed Chicken with 

Gravy 
Artichokes, Hollandaise Sauce 

Apple Salad 
Buckeye Pudding, Butter Sauce 

Coffee 
Mrs. Amos Adams, 

Williams, Ariz. 

Breakfast 

Preserved Berries and Cream 
Codfish in Cream 

Baked Potatoes 
Coffee Tea 

Toast Corn Bread 

Pineapple Fritters, Maple Syrup 

Luncheon 

Consomme with Barley 
Stewed Calf's Liver, Cream 

Sauce 
Oyster Plant 

Steamed Potatoes 
Lobster Salad 

Fruit Jelly with Whipped Cream 
Hot Chocolate 

Brown Bread 
Gems 

Dinner 

Bluepoints on Half Shell 
Horseradish Catsup 

Cream Asparagus Soup 
Olives Crackers 

Fried Smelts, Tartar Sauce 

Potato Balls 
Fricassed Chicken 

with Dumplings 
Artichokes, Hollandaise Sauce 
Mashed Potatoes French Peas 

Water Cress Salad 

Bread Pudding, Butter Sauce 

Coffee 

Autumn Breakfast 

Assorted Fruit 

Oatmeal and Cream 
Cheese Omelet Toast 

Broiled Button Chops 

Peas 

*Cream Potatoes 

Coffee. Hot Rolls 

Wheat Cakes, Maple Syrup 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 



241 



Autumn Luncheon 

Russian Caviar 

Hot Bouillon 
Broiled Deviled Kidneys, Water 

Cress Sauce 
Creamed Potatoes 
Hot Tea 

Graham Gems 
Cucumber Salad 
Sago Pudding Bonbons 



Autumn Dinner 

Clams on Half Shell 
Vegetable Soup Olives Celery 
Roast Suckling Pig, Apple Sauce 
Stouffed Peppers 

Stewed Tomatoes 
Mashed Potatoes 
Lettuce Salad, Mayonnaise 

Dressing 
Charlotte Russe 

Roquefort Cheese 
Wafers Bonbons 

Demi Tasse 

Mrs. Dermont, 

Williams, Ariz. 



Spring Breakfast 

Oranges Sliced in Sugar 

Cream of Wheat 
Lamb Chops, Tomato Sauce 
Omelet with Sardines 

Saratoga Potatoes 
Coffee 
Dry Toast 

Waffles with Syrup 



Spring Dinner 

Salmon, Butter Sauce 

Cucumbers 
Chicken Croquettes, 

Tomato Sauce 
Sweetbreads in Shells, 

Beechamel Sauce 
Filet of Beef with Mushrooms 
Orange Sherbet 

Snipe 

French Fried Potatoes 
Chicken Salad 
Cornstarch Pudding with 

Whipped Cream 
Neapolitan Ice Cream, Little 

Cakes 

Fruit Bonbons 

Coffee 



Luncheon 

Ice Tomato Consomme 
Radishes Green Onions 

Broiled Squab 

Potato Balls 

New Asparagus, Drawn Butter 
Iced Peach Tart 
Whipped Cream 
Watermelon 

Contributed. 

Summer Breakfast 

Peaches and Cream 

Oatmeal 

Young Chicken, Cream Gravy 
Fried Potatoes 

Water Cress Salad 
Poached Eggs on Toast 

Coffee 

Rice Pancakes with Maple 
Syrup 

Summer Luncheon 

Iced Consomme 
Radishes Ripe Olives 

Salmon Loaf Celery 
Iced Tea with Lemon 

Salt Rising Bread 
Sherbet 

Dinner 

Grape Fruit 

Turtle Soup, Whipped Cream 
Boiled Fish with Potato Balls, 

Hollandaise Sauce 
Calf's Brains 

Cold Slaw 
Roast Wild Turkey, Onion 

Stuffing 
Spinach on Toast 

Green Corn 

Apple Salad Served in Shells 
Olives Celery 

Cocoanut Pudding, Strawberry 

Sauce 
Neapolitan Ice Cream 

Syrup Wafers 
Crackers and Cheese 
Demi Tasse 

Mrs. Buggeln, 

Williams, Ariz. 

Breakfast 

Melons 
Little Fried Perch, Tartar 

Sauce 

Creamed Potatoes 
Coffee Buttered Toast 

Corn Cakes with 

Maple Syrup 



242 



THE ARIZONA COOK BOOK 



Dinner 

Oysters on Half Shell 

Julienne Soup, .Crackers 
Radishes Celery 

Sweetbreads, Tartar Sauce 
Braised Pigeons with Spinach 

Lamb Roast, Mint Sauce 
Vegetables 

Macaroni with Cheese 
Chocolate Pudding, 

Whipped Cream 

Fruit Bonbons 

Coffee 



Winter Dinner 

Oysters on Half Shell 

Amber Soup 

Salmon, Hollandaise Sauoe 
Lamb Chops, Tomato Sauce 
Filet of Bfeef with 
Roast Quail 

Saratoga Potatoes 
Lettuce Salad 
Charlotte Russe garnished with 

Strawberries 

Chocolate Fruit Ice Cream 
Coffee 

Contributed. 



Luncheon 

Bouillon 

Deviled Crabs Olives 

Filet of Grouse, Currant Jelly 
Potato Croquettes 

Creamed Corn 
Graham Gems 
Cocoa, Whipped Cream 
Chicken Salad, Mayonnaise 

Dressing 
Fruit Jelly with Whipped 

Cream 
Bonbons 
Miss Harriette Tefft, 

Williams, Ariz. 



.Winter Breakfast 

Baked Apples with Cream 

Oatmeal 
Fried Oysters 

Potato Croquettes 

Coffee 

Breakfast Puffs Toast 

Corn Cakes, Sugar Syrup 



Winter Luncheon 

Bouillon 
Roasted Oysters on Half Shell 

Chicken Croquettes 
French Peas 

Saratoga Chips 
Chocolate with Whipped Cream 

Pop Overs 

Lettuce .Salad with Tarragon 
Fruit Ice . . Wafers 



A THANKSGIVING DINNER 

Table Decoration: 

Yellow Chrysanthemums. 

Oysters on the Half Shell 

Ripe Olives Celery 

Salted Almonds Bouillon 

Roast Turkey, Chestnut 

Dressing 

Mashed Potatoes 

Asparagus Tips, Cranberry 

Sauce 
Chicken Salad 

Plum Pudding 
Maple Mousse 

Chocolate and Caramel Cake 
Roquefort Wafers 

Black Coffee 
Mrs. R. C. Wente, 

Williams, Ariz. 

MERRY CHRISTMAS 

Canape a 1'Russe 

Celery en Branches 
Soup Bisque of Oysters 

Fresh Crab Meat Cocktail, 

Fray Marcus 

Baked Sea Bass a 1'Italienne 
Sweetbreads Braised 

aux Champignous 
Roast Young Turkey, 

Oyster Dressing 

Cranberry Jelly 
Frozen Egg Nogg 
Broiled Philadelphia Squab 

with Water Cress 
Browned Sweet Potatoes 

Mashed Potatoes 
Atrichokes, Butter Sauce 
Lettuce and Tomato Salad 
Mince Pie Pumpkin Pie 
English Plum Pudding, 

Hard Sauce 
Strawberries with Cream 

Contributed. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 



243 



CHRISTMAS DINNER 

Table Decoration: 
Holly and Mistletoe. 

Cantaloupe 
Almonds Olives 

Oysters on Half Shell 
Radishes 

Cream Tomato Soup 

Celerv 
Fried Sand Dabs 

Potato Balls 

Turkey, Cranberry Sauce 
Baked Potatoes 

Boiled Onions 

Artichokes, Hollandaise Sauce 
Salt Rising Bread 

Orange Punch 
Chicken and Water Cress Salad 

Saltine Wafers 
English Plum Pudding, Hard 

Sauce 
Strawbery Ice Cream, Fruit 

Cake 

Wafers Angel Cake 

Mince Pie Pumpkin Pie 

Cheese Straws 

Fruit Nuts Bonbons 

Roquefort Cheese 

Water Crackers 
Demi Tasse 
Mrs. Wm. F. Dermont, 

Williams, Ariz. 

NEW YEAR'S DAY 

Breakfast 

Sliced Oranges 

Cream of Wheat 
Poached Eggs on Toast 
Graham Muffins 
Coffee 

Luncheon 

Turkey Broth 
Squabs on Toast with 

Cranberry Jelly 
Potatoes au Gratin 

French Peas 
Waldorf Salad 
Fruit Jelly served with 

Whipped Cream 
Corn Starch Cake 

Salt Rising Bread 
Hot Chocolate 



. A HAPPY NEW YEAR 

Dinner 

Young Onions 
Celery Soup Chicken Gumbo 

Fresh Crab Meat Cocktail 
Broiled Columbia River 

Salmon, Parsley Butter 
Turkey Croquettes 

French Peas 
Braised Sweetbreads 
Roast Young Goose Stuffed, 

Apple Sauce 
Frozen Egg Nogs- 
Broiled Philadelphia Squab 

with Cress 
Stemed Potatoes 

Browned Sweet Potatoes 
Cauliflower in Cream 
. Cold Prime Ribs of Beef, 

Potato Salad 

Lettuce and Tomato Salad 
Pumpkin Pie Mince Pie 

Fresh Sliced Pineapple 
Contributed, 
Williams, Ariz. 

FOURTH OF JULY MENU 
Breakfast 

Strawberries and Cream 

Veal Chops 
Potatoes a la Creme 

Scrambled Tomatoes 
Muffins Toast 

Coffee 

Luncheon 

Cold Beef Tongue 
Fried Potatoes 

Sliced Tomatoes 
Lettuce with Mayonnaise 

Cheese Olives 
Rye Bread Lemon Pie 

Dinner 

Cream of Celery Soup 

Fried Chicken and Gravy 

Mashed Potatoes 
Boiled Sweet Potatoes 
Green Peas 

Sliced Cucumbers 
Young Onions 

Hot Rolls Coffee 

Strawberries in Cream 
Devil's Food Cake 
Mrs. Fred Smith, 

Williams, Ariz. 



244 



THE ARIZONA COOK BOOK 



DINNER TABLE ARRANGEMENT. 

The first requisites for a well appointed table are immaculate 
linen, sparkling cut glass and china, and well polished silver. 
The centerpiece is either of cut flowers, a fern or fruit. At 
each cover a service plate is laid; upon this plate the one con- 
taining an appetizer, or clams or oysters, is placed. Knives, 
forks and spoons are laid one-half inch from the edge of the 
table and are arranged in the order in which they will be used, 
the first required being placed farthest from the plate. The 
knives are arranged on the right of the plate. To the right of 
the knives lay the spoon for the soup, just outside of this place 
the oyster fork, then the spoons as needed. To the left of plate 
are the forks with their tines turned up : the fish fork, then roast 
fork, and the salad fork close to the plate. A folded napkin may 
be laid upon the service plate if the first course is not already 
upon the table. Place cards are about the size of the conven- 
tional visiting card. The water tumbler is placed at the end of 
the knife nearest the plate. The service plate should not be 
removed until the meat course is brought in. Whatever is 
served should be set down at the right, whatever passed offered 
from the left, that the guest may4ielp himself. No tray is used, 
but the maid may have a folded napkin in her hand upon which 
to hold the plates which she puts before the guest. Mrs. K. W. 
Williams, Cynthiana, Ky. 



DINNERS 



Grape Fruit Oyster Cocktail 

Celery 
Potage of Fowl 

Consomme, Royal 
Sliced Tomatoes 

Olives Radishes 

Filet of Halibut aux Fine Herbes 
Sliced Cucumbers 

Potatoes Duchesse 
Breast of Domestic Duck with 

Mushrooms 
Fried Black Squirrel, Sauce 

Bearnaise 

Fricassee of Rabbit, Chasseur 
Pineapple Fritters 

Escalante Punch 
Roast Young Turkey, Oyster 

Dressing 
Mashed Turnips, Cranberry 

Sauce 

Prime Ribs of Beef au Jus 
Mashed Potatoes 

Candied Sweet Potatoes 



Cauliflower au Gratin 

Waldorf Salad 

Mince Pie Pumpkin Pie 

English Plum Pudding, Hard 

Sauce 
Tutti Frutti Ice Cream, 

Assorted Cake 
Edam and American Cheese 

Water Crackers 
Fruit Demi Tasse 



Chicken a 1'Reine 
Celery Olives 

Rock Bass Mailre d'Hotel 

Cucumbers Pommes Natural 

Salmis of Mountain Grouse, 

Chasseur 
Tomatoes Farcie 
Saddle of Venison, Currant Jelly 
Candied Yams 

Punch, Fray Marcos 
Strawberry Shortcake 
Pumpkin Pie 

Tutti Frutti Ice Cream 

Cake 
Coffee Noir 

Contributed. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 



245 



A DINNER PARTY TO EIGHT LADIES SEVENTY YEAR,S. 
"YOUNG." 

Bluepoints on half shell, laid ont a plate of crushed ice and 
surrounding a cup, made to resemble a large yellow tulip, by 
cutting a lemon down half way in quarters, turning back the 
section and scooping outthe center, replacing with a cocktail 
mixture into which the oyster was dipped. 

Thin salt wafers were passed with this course. 

Fried Scrapple with very thin slices of lemon on top. 

Hot mashed potatoes, covered with chopped parsley. 

Hot Rolls Coffee 

Cheese Balls served piping Jiot, 

with crisp circular slices of 



French Peas 
Buttered Brown Bread and 

Olives 

Hot Roast Turkey 

Filbert Balls in circles of Rice 

Sweet Potatoes, Southern Style 

Spaghetti with Cheese 

Celerj' Hearts 

Chicken Salad in Lettuce Cups, 
covered with Mayonnaise 



Toast 

Hot Mince Pie 
Ice Cream 

White and Black Cake 
Nuts and Bonbons . . ': 
Mrs. Williams, 

Cynthiana, Ky. 



DINNER 

Table Decoration: 
American Beauty Roses. 

Oyster Cocktail 

Celery Ripe Olives 

Broiled Squab en Canape 
French Peas 

Mashed Potatoes 
Venison Chops, Currant Jelly 
Browned Sweet Potatoes 
Lettuce and Tomatoes 

Mayonnaise 

Nepolitain Ice Cream Cake 

Roquefort Cheese 

Water Crackers 
Demi Tasse 
Mrs. R. C. Wente, 

Williams. Ariz. 



EASTER LUNCHEON 

Tomato Bisque with Whipped 

Cream 

Olives Salted Nuts Radishes 
Small Fish or Trout, Lemon 

Butter 

Lattice Potatoes 

Creamed Chicken in Macaroni 

Mould 

Peas 

Asparagus Salted with 

. Mayonnaise 
Wafers and Cream Cheese Balls 
Ice Cream 

Lady Fingers 
Tea or Coffee 



DINNER 



Table Decoration: 
Grape Fruit Almonds 

Oyster Cocktail 

Crackers Celery 

Cream Corn Soup, Crackers 

Queen Olives 

Stuffed Turkey, Cranberry Sauce 
Green Peas 

Mashed Potatoes 
Stuffed Peppers 

Hot Rolls 



Yellow Roses. 

Macaroni and Cheese 
. , Tomato Salad 

Saltines 
Strawberry Ice Cream, Pound 

Cake 
Roquefort Cheese 

Water Crackers 
Bonbons Demi Tasse 

Mrs. Wm. F. Dermont, 

Williams, Ariz. 



246 



THE ARIZONA COOK BOOK 



AFTERNOON LUNCHEONS 

English Tea 
Thin Slices of Bread and Butter 

Loaf Cake 
Mrs. Wm. Hayward, 

Los Angeles, Calif. 



Wafers 
Fruit Sandwiches 

Grape Fruit Salad 
Coffee 
Mrs.-Wm. Ergmann, 

Los Angeles, Calif. 



Fruit Salad served in orange 

baskets 
Chocolate 

Contributed. 



Appropriate near Easter: 

Tomato Jelly molded in an 
egg shell. Serve on lettuce with 
salad dressing. 

Wafer 

Blanc Mange molded in egg 
shell. Serve with custard. 
Cake Coffee 

Mrs. MacD. Robinson, 

Williams, Ariz. 



Fruit Salad Crackers 

Leomnade Pineapple Ice 

Angel Cake 
Miss Margaret Dermont, 

Williams, Ariz. 



Stuffed Egg Salad 

Ham Sandwiches 
Olives 
Sweet Punch 

Cantaloupe 
Miss Edna Buggeln, 

Williams, Ariz. 



Tomato Salad 

Tongue Sandwiches 

Sour Pickles 
Cocoa Raspberry Ice 

Sponge Cake 
Mrs. Wm. F. Dermont, 

Williams, Ariz. 



Oyster Patties 
Tomato Salad 

Salted Almonds 
Coffee 
Strawberries and Cream 

Wafers 
t Mrs. J. W. Daggs, . 

Williams, Ariz. 



Veal Loaf 

Lettuce Sandwiches 

Olives 

Swet Punch 
Strawberry Shortcake 
Mrs. Martin Buggeln, 

Williams, Ariz. 



Chicken Salad 

Fruit Salad 
Marguerites 
Coffee Charlotte Russe 

Devil's Food 
Mrs. Geo. H. Barney, 

Williams, Ariz. 



Beef Croquettes 

Cheese Sandwiches 
Pimolas Chocolate 

Floating Island 

Cookies 
Mrs. Chas. Lindstrom, 

Williams, Ariz. 



Sweetbread Salad 

Lettuce Sandwiches 
Almonds Lemonade 

Strawberry Shortcake 
Miss Dorothy Stark, 

Williams, Ariz. 



Grape Fruit 

Chicken Sandwiches 

Salted Pecans Cocoa 

Lemon Jelly and Cream 

Wafers 
Miss Harriette Tefft, 

Williams, Ariz. 



Chicken Salad Pimolas 

Peanut Butter Sandwiches 

Coffee 

Strawberry Ice 
Black and White Cake 
Mrs. P. A. Melick, 

Williams, Ariz. 



Shrimp Salad 
Cheese Sandwiches 

Coffee 

Lemon Sherbet Angel Food 

Mrs. Jas. S. Kennedy, 

Williams, Ariz. 



Fried Chicken Potato Balls 

Hot Rolls Coffee 

Blanc Mange 

Wafers 
Mrs. Jas. S. Kennedy, 

Williams, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 



247 



Celery Salad in Spanish Peppers 
Deviled Ham with 

Chopped Eggs 

Sandwiches Cheese 

Crackers Coffee 

Mrs. Wrn. Ergmann, 

Los Angeles, Calif. 



Shrimp Salad in Cucumber 

Shells 

Lamb Tongue Sandwiches 
Cake Coffee 

Mrs. Tilley, 
Los Angeles, Calif. 



Lamb Salad 

Cheese (with Paprika and 

Butter) Sandwiches 

Lady Fingers 

Ice Cream 
Mrs. Wm. Hayward, 

Los Angeles, Calif. 



Chicken Salad 

Bread and Butter Sandwiches 
Coffee Ice Cream 

Devil's Food 
Mrs. Amos Adams, 

Williams, Ariz. 



Chicken Croquettes 

Hot Rolls 
Almonds Olives 

Coffee 
Orange Sherbet 

Cookies 
Miss Margarette Dermont, 

Williams, Ariz. 



Combination Salad 
Pressed Chicken Sandwiches 
Lemon Ice 

Almond Wafers 
Fruit Punch 

Mrs. Filley, . 
Los Angeles, Calif. 



Lobster Salad 

Cheese Sandwiches 

Cocoa 

Blackberry Ice 
Sponge Cake 

Mrs. Dermont, 

Williams, Ariz. 



Spanish Luncheon 
Olives Brown Beans 

French Bread 
Butter Coffee 

Watermelon 
Mrs. Wm. Hayward, 

Los Angeles, Calif. 



Dutch Luncheon 

Olives Celery 

Schmierkase Salad 
Spare Ribs Boiled Potatoes 

Stuffed Baked Tomatoes 
Bread Butter 

Lemon Pie Coffee 

Mrs. Wm. Ergmann, 

Los Angeles, Calif. 



Thanksgiving 

Turkey Sandwiches 

Cranberry Tarts 
Coffee ' 

Mince Pie Sweet Cider 

Mrs. Wm. Dermont, 

Williams, Ariz. 



Minced Turkey on Toast 

Cranberry Jelly 
Olives Chocolate 

Pumpkin Pie 
Mrs. P. A. Melick, 

Williams, Ariz. 



Turkey Salad 
Bread and Butter Sandwiches 

Cranberry Sherbet 

Coffee Suet Pudding 

Mrs. Jas. S. Kennedy, 

Williams, Ariz. 



Lettuce Salad with Mayonnaise 

Dressing 

Sandwiches made of ham or 

cold meat ground fine, with 

Mayonnaise Dressing 

Coffee 
Fruit Salad with Cream 

Light and Dark Cake 
Mrs. A. Willson, 

Williams, Ariz. 



Banana Salad 

Bread and Butter Sandwiches 

Olives Coffee 

Peach Frappe 

Angel Cake 
Mrs. Earl Nordyke, 

Williams, Ariz. 



Chicken Croquettes 

Rolls Tomato Jelly Olives 

Prune Whip Cake 

Coffee 
Miss Bertha J. Peet, 

Monticello Ind. 



248 



THE ARIZONA COOK BOOK 



Chicken Croquettes 

Stuffed Tomatoes 
Hot Rolls Olives 

Salted Almonds 
Pineapple Ice 

Angel Food Chunks 

Coffee 
Mrs. Ross Barnard, 

Grand Canyon, Ariz. 



Chicken Salad Crackers 

Olives Coffee 

Peaches and Cream 

Devil's Pood 
Mrs. A. V. Wagner, 

Williams, Ariz. 



Nut and Cabbage Salad 

Ham Sandwiches Coffee 

Fruit Jelly and Cream 

Wafers 
Mrs. A. R. Montgomery, 

Williams, Ariz. 



Chicken Sandwiches Olives 

Lemon Sherbet 

Cake Coffee 

Mrs. James Amundsen, 

Williams, Ariz. 



LUNCHEON TO GIRL 
FRIENDS 

Table Arrangement: Lace 
Doilies and Centerpiece, floral 
centerpiece, Chrysanthemums 
and vines. 

Oyster Cocktail Wafers 

Deviled Clams in their Shells 

Ribbon Sandwiches 
Bouillon Croutons 

Quail on Toast, Orange Sauce 

Fruit Salad Cheese Wafers 

Ice Cream Cakes 

Coffee Chiclets 



FISH LUNCHEON 

Raw Oysters served in block of 

ice 
Shad, Tartar Sauce garnished 

with parsley 
Sweetbreads, Tomato Sauce 

Boiled Sardines on Toast 
Deviled Chicken, Lemon Sauce 
Filets of Duck with Salad of 

Lettuce 
Mayonnaise of Salmon, 

garnished with Shrimps 
Welsh Rare-bit 

Charlotte Russe 

Ice Cream Angel Cake 

Bonbons 



BOY'S BIRTHDAY PARTY. 

(Prize from N. F. Magazine, Mrs. Woody.) 

The table was so much admired at my boy's birthday party, 
I will send a description. 

The cover was made of cotton batting and over this was 
thickly spread diamond dust. Smilax was pinned in festoons to 
form a border, circling up around each plate. A flat center- 
piece of large feathery ferns was held in place by a five-burner 
silver candelabra with pink candles and shades. At either end 
tall cut glass vases held many pink carnations. Gliding from 
one to another and wrapping in and around the center was pink 
ribbon, and, as though stepping aside to avoid being caught in 
it, tiny china shepherdesses' in pink held aloft pink candles. 
Placer plates had decorations of pinks and ferns. 

Cakes and ices carried out the color scheme, and when the 
bright faces of the little folk surrounded the table, it made a 
glittering and beautiful picture. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 



249 



SPECIALS 



DINNER 



or 



First Course Grapefruit 

Cantaloupe. 

Second Course Oysters or Rus- 
sian Caviar. 
Third Course Soup. 
Fourth Course Fish. 
Fifth Course Entree. 
Sixth Course Roast with two 

or three vegetables. 

Seventh Course Game. Sherbet. 

Eighth Course Salad. 

Ninth Course Dessert. 

Tenth Course Ice Cream. 

Eleventh Course Crackers and 

Cheese; Bonbons, 
Twelfth Course Demi Tasse. 
Contributed, 
Williams, Ariz. 

SAINT PATRICK'S DAY 
DINNER 

Centerpiece Shamrock. 

Muskmelon 
Pea Soup 

Fish, Potato Croquettes 
Roast Beef, Atrichokes, 

Asparagus 
. Lettuce Salad 

Pie 
Pistachio Ice Cream 

Coffee 
(Use green whenever possible.) 

SAINT VAI/FNTINE DINNER 

Centerpiece: Bleeding Hearts 

and Ferns. 

Place Cards: Cupids and Hearts. 
Strawberries on Stems 
Tomato Soup 

Sweetbread Patties 
Roast Beef Potatoes Beets 
Red Apple Salad Cheese Wafers 
Raspberry Ice Cream 

Fancy Cakes 
Mint Candies 

Demi Tasse 

(The heart shapes and cupids 
wherever possible) 



BREAKFAST 
April First 

Oranges sweetened with Salt 
Shredded Wheat Biscuit, 

sprinkled with Salt 
Sardine Omelet, very sweet 
Syrup made of vinegar and 

bitter chocolate 
Griddle Cakes, using Quinine 
Doughnuts filled with cotton 
Coffee made from peas, 

seasoned with pepper 
(Pin napkins to the table cloth, 
and tie chairs to table legs.) 
Contributed, 
Williams, Ariz. 

HALLOWE'EN SUPPER. 

Decorations: Yellow and Black. 
Centerpiece: Pumpkin holding 

Maidenhair Fern. 
Favors: Cats, Witches, Bunnies. 

Grapefruit 
(cut in Jack o'Lantern faces) 

Brown Bread and Cheese 
Fruit Salad served in Orange 

Cups 

Pumpkin Pie 

Gingersnaps with Almond Eyes 
Hallowe'en Punch 

DINNER 

First Course -Strawberries on 

Stems. 

Second Course Oyster Cocktail. 

Third Course Soup. 

Fourth Course Fish. 

Fifth Course Chicken Patties. 

Sixth Course Roast with three 

Vegetables. 
Seventh Course Frozen Punch. 

Eighth Course Game. 
Ninth Course Ice .Cream. 

Tenth Course Pie. 
Eleventh Course Fruits and 

Sweets. 

Twelfth Course Black Coffee. 
Contributed, 
Williams, Ariz. 



250 THE ARIZONA COOK BOOK 

QUANTITIES OF REFRESHMENTS FOR SERVING 50 PEOPLE. 

Coffee three gallons. One and one-half pounds. 

Coffee, black two and one-quarter gallons. One and one- 
half pounds. 

Chocolate two gallons. One pound. 

When both tea and coffee are served. Tea, one gallon. 

Coffee one and one-half gallons, cube sugar, two pounds; 
whipped cream, two quarts, each quart, twenty-five spoonfuls. 

Lemonade or Fruit Punch two and one-half gallons. 

Frappe or Sherbet three gallons. 

Bouillon three gallons. 

Ice Cream three gallons. 

Ices to serve in small sherbet glasses two gallons. 

Bonbons four pounds. 

Salted nuts four pounds. 

Berries eight to ten quarts ; sugar for berries, two pounds. 

Raw Oyster, four to each person two hundred. 

Large Oysters in Coaquillas eight quarts. 

Ham one small or one-half large one. 

Chicken or Turkey, dressed, but not cooked twenty-five 
pounds. 

Salad or Slaw two gallons. 

Rolls six dozen; butter for rolls, one pound. 

Sandwiches five loaves of bread and two pounds of butter. 

Fruit Jelly six quarts. 

Cakes, loaf or layer four or five. 

Cheese two pounds. 

Potato Chips four pounds. 

Wafers five boxes. 

Olives two quarts. 

Sweet Pickles one and one-half quarts. 

Copied and revised by Mrs. H. F. Adams. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 251 



252 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 253 



RECIPE FOR COOKING HUSBANDS. 

One of the lecturers before the Baltimore cooking school 
gave the following recipe for cooking husbands : 

"A good many husbands are utterly spoiled by mismanage- 
ment. Some women go about it as if their husbands were 
bladders, and blow them up. Others keep them constantly in 
hot water. Others let them freeze by their carelessness and 
indifference. Some keep them in a stew by irritating ways 
and words; others roast them. Some keep them in pickle all 
their lives. It cannot be supposed that any husband will be 
tender and good, managed in this way, but they will be truly 
delicious when properly treated. In selecting your husband 
you should not be guided by the silvery appearance, as in buy- 
ing mackerel, nor by the golden tint, as if you wanted salmon. 
Be sure to select him yourself, as tastes differ. Do not go to 
the market for him as the best are always brought to your door. 
It is far better to have none unless you will patiently learn how 
to cook him. A preserving kettle of the finest porcelain is the 
best, but if you have nothing but an earthenware pipkin it will 
do with care. See that the line in which you wrap him is nicely 
washed and mended, with the required number of buttons and 
strings tightly sewed on. Tie him in the kettle with a strong 
silk cord called comfort, as the one called duty is apt to be weak. 
Make a clear, steady fire out of love, neatness and cheerfulness. 
Set him as near this as seems to agree with him. If he sputters 
and frizzes do not be anxious ; some husbands do this until they 
are quite done. Add a little sugar in the form of what confec- 
tioners call kisses, but no vinegar or pepper on any account. A 
little spice improves him, but it must be used with judgment. 
Do not stick any sharp instruments into him to see if he is be- 
coming tender. Stir him gently, watching the while, lest he lie 
too flat and close to the kettle and so become useless. You can- 
not fail to know when he is done. If thus treated you will find 
him very relishable, agreeing nicely with you and the children, 
and he will keep as long as you want unless you become care- 
less and set him in too cold a place." 



MISCELLANEOUS 



FOll RATTLESNAKE BITE. 

Apply soda slightly moistened to make a paste to the wound. 
When it becomes discolored, remove and put on a fresh appli- 
cation until the soda ceases to be discolored. Contributed. 

THE BUG REMEDY. 

Ammonia, corosive sublimate, terpentine. The Williams 
Drug Company knows how,to proportion it. It is decidedly the 
best ever used. 

Quick silver and white of an egg destroys bed bugs. Con- 
tributed. 

NECESSITIES. 

Beef stock will be found useful for gravies, sauces, etc. Beef 
stock will not keep longer than a week. 

Browned flour is always useful and should be kept on hand. 

THE DOUGLASS MIXTURE. 

This ought to be printed everywhere : One-half popnd cop- 
peras, one ounce sulphuric acid and two gallons soft water. 
Be careful with the sulphuric acid. Let settle twenty-four 
hours and drain off. Put in bottles or stone jars. Add one tea- 
spoonful of the mixture to each pint of drinking water for fowls. 

"Since I've been married I don't get half enough to eat." 
"Well, you must remember that we are one now." 

When frying eggs after frying bacon or ham, sprinkle flour 
in the pan to prevent eggs from sticking to pan. Contributed. 

SURE DEATH TO FLIES. 

Instead of bothering with sticky fly paper, try this method : 
Put two teasponfuls of formaldehyde in a pint of water, pour 
into saucers and set on table. Flies are attracted and drink the 
water; some die in water and others drop near and are easily 
swept up and burned. 

FOR MOTHS. 

Saturate an old sheet with formaldehyde and hang up in the 
closet, first stopping up both cracks and keyhole and leave for 
twenty-four hours. One or two such applications through the 
season will prove sufficient. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 255 

TO SET COLOR IN SUMMER DRESSES. 

Plunge them into boiling water with one tablespoonful of 
coarse salt which has been previously melted. The color in the 
daintiest gown will not fade hereafter. Mrs. Finney, Wil- 
liams, Ariz. 

How to gain flesh buy a butcher shop. 
HAND LOTION. 

Two ounces of glycerine, five ounces alcohol, one dram am- 
monia, ten drops carbolic acid, one dram extract violet. 

HAIR TONIC. 

One ounce lanoline, one ounce coco butter or lard, one dram 
coal oil, one-half dram tincture cantharides, one-hal fdram lis- 
terine, one-half dram oil peppermint. Melt lanoline, slowly add 
lard and then others. Apply two or three times per week to the 
roots of the hair with tips of fingers. Rub in thoroughly with 
balls of fingers. 

"I saw a big rat in my cook-stove and when I went for my revolver 
he ran out." 

"Did you shoot him?" 

"No; he was out of my range." 

CARE OF CHILDREN'S TEETH. 

The first thing to be said in regard to children' teeth is never 
alloiv a pacifier under any circumstances, not only because it is 
not sanitary, but because, it in each and every case causes a de- 
formity that can never be perfectly corrected in after life by 
surgery or otherwise. 

Thumb sucking is almost or quite as bad, so mothers, do not 
allow your little ones to continue this habit, because is looks 
"cute" while baby is tiny, as the time will come when baby is an 
Over-grown boy or girl and it does not look cute, and in the 
meantime, the damage has been done. If the teeth protrude, the 
upper bone in the mouth has become misshapen and the whole 
facial expression has changed for life and no two teeth in the 
mouth will ever be in the place intended for them, thus causing 
mouth breathing, which in turn causes "adenoids" or other 
trouble with the throat and nose. ' 

After two years a child is supposed to have all the temporary 
or baby teeth, which should be cleaned (with a nice little brush 
all his own) every day by mother, and closely watched for small 
black spots, which as soon as found must receive the family 
dentists' care. Often these little spots appear as early as three 



256 THE ARIZONA COOK BOOK 

I 

years, and if taken in time may be treated by him without any 
drilling or filling, which in most cases is quite distressing to the 
little one. However, these twenty teeth must be kept in their 
proper places until time for them to be replaced by the permanent 
ones, which only begin to appear at six years, and if a child has 
never been taken to the dentist before, it must be taken at the age 
of six. Mothers, if you wish healthy, beautiful teeth for your 
little ones, remember this. Florence R. Atkinson, D. D. S., 
Chicago, 111. 

Jars To prevent: Coax "husbands" to buy "Williams Library Asso- 
ciation Cook Book." 

CURRY POWDER. 

Two ounces mustard, two ounces black pepper, six ounces 
coriande seed, six ounces tumeric, one-half ounce red pepper, 

one ounce cardaman, one ounce cummin seed and ground 
cinnamon. Pound fine, put in a bottle, cork tight and keep 
for seasoning gravies, etc. Mrs. \\'m. F. Dermont, Williams, 
Ariz. 

TO KEEP NEEDLES. 

A soda mint bottle, with a little screw top, makes an excellent 
holder for needles, to keep in the workbag. It is especially good 
for damp climates, as the needles will not rust. It can be made 
a thing of beauty by covering it with a bit of the material of 
which the bag is made (preferably silk, as this will work up bet- 
ter) ; and a workbag given for a present is doubly acceptable if 
some such little thing as this is added to give a distinctive touch. 

SMALL POX AND SCARLET FEVER REMEDY. 

One grain sulphate zinc, one grain Fox Glove (digitalas), half 
teaspoon sugar. Mix with two teaspoons of water, when 
thoroughly mixed, add four ounces of water. Take a table- 
spoon every hour. Contributed. 

TO TAKE SPOTS OUT OF WOOL IX CLOTH. 

Two ounces of ammonia, one ounce castile soap, one-four 
ounce saltpeter, one quart rain water. Mrs. Geo. A. Cole, 
Middletown, Conn. 

RECIPE FOR REMOVING GREASE SPOTS. 

One pint aqua ammonia, one-half pound best white soap, 
one ounce saltpetre, one gallon water. Shave the soap fine, add 
the water, boil until soap is dissolved. Let it get cold, add 
salt petre, stirring- until dissolved. Strain, let suds settle, skim 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 257 

off dry suds, add ammonia. Bottle and cork at once. Direc- 
tions for use : For grease spots pour upon the article to be 
cleaned a quantity, rubbing well with a clean sponge, and ap- 
plying to both sides of the article you are cleaning. Upon car- 
pets or coarse goods when the grease is hard and dry use a stiff 
brush, and wash with clear, cold water. One application is all 
that is necessary for fresh grease spots, but for old and dried 
a second may- be required. For Shampooing: Take a small 
quantity with an equal quantity of water, .apply to hair with 
stiff brush, and wash out with clear water. For Cleaning Sil- 
ver Ware, etc. : Buy five cents worth of whiting, mix a small 
quantity, rub with rag. For Killing Bed Bugs : Apply to places 
they frequent. It will not injure the finest laces or silk. 
John B. Campbell, Williams, Ariz. 

TO WASH CENTERPIECE. 

Never put the embroidered centerpiece in with the family 
laundry. Wash them by themselves in suds of warm water 
and pure soap. The ordinary yellow kitchen soap is altogether 
too strong for delicate work. Wash by rubbing between the 
hards, and rinse well in two clear waters. In wringing, put it 
between, two towels and twist. The object is to keep the parts 
of the embroidery from touching each other and prevent the 
colors from running. Let the piece get nearly dry, place it on a 
well-padded ironing board, lay a piece of white cloth over it 
and press with the iron. Do not have the iron hot enough to 
steam. Do not press too hard or it will mat the threads in the 
embroidery. In case a part of the linen should get too dry, lay a 
damp cloth on it and press over that. Contributed. 

TO TAKE IRON-RUST OUT OF LINEN. 

Put two or three pints of water in the tea-kettle and let come 
to a boil. Rub the spots on linen with fresh cut lemon and 
hold over spout of the kettle. If spot does not disapepar re- 
peat until it does. Mrs. Tom Smith. 

Don't pick a quarrel before it's ripe. 

TO WASH POINT LACE, TATTING OR ANY DOILY WITH LACE 

EDGE. 

Cleanse gently with warm water and a pure, white soap, 
squeezing, not wringing. Have the last rinsing water in a 
vessel sufficiently large that the doily will float out flat, then 
slip under it an old napkin or towel, roll up, and let lay a 
while before ironing. With such a process the edges do not 
mat, but may be shaken out like new. 



258 THE ARIZONA COOK BOOK 

TO WASH BEDDING, OR OVERALLS, OR ANY HEAVY GARMENT. 

Lay article flat on table or washboard and with ordinary 
scrub-brush, soap and warm water, scrub thoroughly on one 
side then on the other until all parts have been covered. In 
rinsing, souse it up and down in clean water and hang up to 
dry without wringing, By this method there will be no streaks 
or wrinkles in the garments. 

\Yhen cooking anything which is likely to borl over, such as 
rice, macaroni, breakfast foods, postum cereal, etc., add a small 
quantity of butter when the food is placed on the stove and all 
trouble will be avoided. 

"A pint is a pound the world around." 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 259 



OYSTERS 



OYSTERS A L' AMBROSIA. 

Take three dozen oysters and cut them into dice ; make some 
white sauce by taking some of the oyster liquor; put this with 
a little red pepper and half a cupful of milk into a basin, then 
put a heaping tablespoonful of butter into a saucepan over the 
fire; take a tablespoonful of flour and mix it into a paste with 
a little of the oyster liquor, and then add the strained liquor 
to it ; pour into the saucepan with the melted butter, and cook 
it over the fire until thick ; remove from the fire and add the 
juice of half a lemon, add to this one cupful of liquid aspic 
jelly, and then stir in the chopped oysters very lightly and a gill 
of cream; turn out on a plate and place on ice till cold and 
firm. When it is so, shape it into round balls of equal size, 
about the size of tangerine oranges ; smoothe them over with a 
knife clipped into hot water, and place on ice, or mold them 
into balls. Have ready some stiff aspic jelly flavored 
with a few drops of chili vinegar, and when it is in a semi-liqui- 
fied state and beginning to set, clip each oyster ball into it. This 
is best clone by running a thread through each ball and dipping 
into the jelly, or lining the balls with aspic and filling in with 
the oyster mixture. They should be colored red, green, yellow 
and white, and arranged in a pile like cannon shot; shredded 
celery, sippets of lemon, and chopped aspic may be used as 
garnish. 

OYSTERS IN BLANKETS. 

Have thin slices of bacon, roll each oyster in a slice and 
fasten with a small toothpick. Have the frying pan quite hot ; 
put in the rolls and cook till the bacon is crisp, pouring off the 
fat as it accumulates in the pan. Serve on fingers of crisp 
toast. Mrs. W. F. Dinney, Williams, Ariz. 

OYSTER COCKTAIL.. 

Three teaspoons horseradish, three teaspoons vinegar, five 
teaspoons lemon juice, one-half teaspoon tobasco sauce, salt to 
taste, and one pint of oysters. Mix and serve in tall, thin 
glasses. This recipe will serve six people. Mrs. Roy Perkins, 
Williams, Ariz. 

OYSTER COCKTAIL.. 

Mix together the strained parts : One-half lemon, one-half 
teaspoonful vinegar, eight drops tobasco sauce, one-third tea- 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 261 

spoonful mixed horseradish, one-half teaspoonful tomato cat- 
sup. Let this stand until needed, in a cool place. Have glass 
in which this is served very cold and pour the above ingredients 
over four or five small oysters. Miss Alma Peterson, Trout 
Creek, Mich. 

OYSTER COCKTAIL. 

Mix together the strained parts of, one-half lemon, one-half 
teaspoonful vinegar, eight drops tobasco sauce, one-third tea- 
sponful prepared horseradish, one-half teaspoonful tomato cat- 
sup. Add dozen small Bluepoints, let stand five minutes. Keep 
on ice until needed. Serve two or three oysters in each glass or 
dish. Delicious. Mrs. M. S. Carpenter, Hackensack, N. J. 

OYSTER COCKTAIL. 

One cup chili sauce, five drops lemon juice, one-half tea- 
sponful mixed horseradish, three drops Worcestershire sauce, 
two drops tobasco sauce. Season with pepper and salt to taste. 
Set on ice until ready to serve. Serve four small oysters in 
each glass or dish, pouring above ingredients over oysters. 
This serves six persons. Mrs. Dermont, Williams, Ariz. 

OYSTER COCKTAIL,. 

One teaspoon of grated horseradish, one tablespoon of to- 
mato catsup, one tablespoon of white wine vinegar, one table- 
spoon of lemon juice, one-half teaspoon of salt, one-fourth 
teaspoon of white pepper, a little less of paprika. This makes 
enough for twelve glasses. Place six oysters in each glass and 
pour over, and leave twenty minutes or more in a very cold 
place before serving. Mrs. Dan Bradley, Manistee, Mich. 

OYSTER COCKTAIL. 

Open eight small bluepoints over a basin, being sure to save 
all the liquor ; season with two dessertspoonfuls of catsup, six 
drops of lemon juice, two drops of Worcestershire sauce; a 
dash of tobasco sauce ; season to taste with pepper and salt. Set 
on ice until ready to serve. Serve five in small, high-stemmed 
glasses. Mrs. Dermont, Williams, Ariz. 

CREAMED OYSTERS OX TOAST. 

Drain off liquor of twenty-five small oysters, one cup white 
sauce, one-half teaspoon lemon juice. 

White Sauce (for Above). 

Two teaspoons butter, two and one-half tablespoons flour, 
one cup hot milk, one-third teaspoon celery salt and pepper 



262 THE ARIZONA COOK BOOK 

mixed. Melt the butter, add the flour and stir quickly, add the 
hot milk very slowly. Cook over moderate heat until thick; 
add seasoning. Put oysters in a granite pan without water; 
stir slightly. Soon as heated sufficient liquor comes from them 
to prevent burning. \Yhen the edges curl they are cooked. 
Drain, saving the liquor; add the lemon juice to the oysters 
and add the oysters to the hot white sauce, mixing well ; use 
the liquor to soften the toast. Serve at once on toast. Miss 
Elva Burns, Cliffs, Ariz. 

OYSTER DARIOL.S. 

Take twelve oysters and plump them, strain and cut into 
dice. Blend together in a saucepan over the fire two heaping 
tablespoonfuls of butter with two heaping tablespoonfuls of 
flour-. Add the oyster liquor, half a cupful of milk, two 
tablesponfuls of cream, a grating of nutmeg, one teaspoonful 
of lemon juice, and a quarter of a teaspoonful of paprika. 
Stir till boiling, then pour over the beaten yolks of two eggs ; 
now add the oysters; butter some dariol or timbale molds, fill 
with the mixture, cover with buttered paper, steam for twenty 
minutes, turn out gently onto a hot dish, sprinkle over with 
finely chopped parsley and serve at once. Contributed. 

FRIED OYSTERS. 

After wiping oysters dry, season well with pepper and salt 
and dip in egg and cracker crumbs; either fry in butter in 
frying pan, browning on both sides, or drop in deep fat and 
fry till brown. Manistee Public School. 

FRIED OYSTERS. 

Take good sized oysters, put in colander and drain, then 
sprinkle with pepper and salt, roll in egg, then in cracker 
crumbs, and fry in either deep lard or butter. Mrs. Dan Brad- 
ley, Manistee, Mich. 

OYSTERS SERVED IN ICE. 

Take a thick clear block of ice weighing about seven pounds. 
\Yith a red hot iron mark out a space, leaving a thick wall of 
ice. Melt out the center from this, empty out the water and fill 
the space with oysters. Place on a flat dish, garnish with 
sliced lemon and bunches of fresh parsley. Serve with chili 
sauce. 

KROMESKIES OF OYSTERS. 

Open three dozen oysters, taking care not to spill the liquor. 
Chop the oysters, and mix with them an equal quantity of 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 263 

finely chopped cold chicken and six mushrooms, also chopped 
up. Put these into a saucepan, strain in the oyster liquor, and 
set the pan on a slow fire. Stir in the yolks of two eggs, two 
tablespoonfuls of cream and a very little salt and red pepper. 
Stir gently until the mixture thickens, and when quite thick, 
turn it out to cool on a plate. When it is cold, form it into 
little cork-shaped rolls about two inches long. Cut some very 
thin pieces of rather fat bacon about two and a half inches 
broad by three inches long. On the smaller side of each of 
these lay a piece of the mixture, so that it will have the three- 
inch length to wrap around, fold it into little rolls, and dip 
these in batter. Fry in smoking hot fat, drain, and serve 
very hot. Contributed, Milwaukee, Wis. 

MOCK OYSTERS. 

To' the contents of a can of corn add a half cupful of milk, 
two eggs, a half teaspoonful of salt and flour enough to make 
stiff batter. Drop by spoonfuls into hot lard, and fry a nice 
brown. Contributed. 

OYSTER OMELET. 

Twenty oysters, four eggs, eight button mushrooms, and 
three tablespoonfuls of cream. Separate the yolks from the 
whites of the eggs, beat the yolks with a fork, and add the 
cream ; beat up the whites of the eggs stiffly, add them to the 
yolks, cream and salt, pepepr and paprika. Melt a heaping 
tablespoonful of butter in an omelet pan, pour in the mixture, 
then put the oysters and mushrooms in the center of the pan, 
and cook for four minutes. Serve immediately. Contributed. 

OYSTERS FOR PATTIES. 

Pint of small oysters and liquor put on fire, add butter half 
the size of an egg, one-half cupful sweet cream; salt and pepper 
to taste. Let come to a good scald. If not thick enough add 
teaspoonful flour. Put in crusts just before serving. Con- 
tributed, Flagstaff, Ariz. 

OYSTER PATTIE FILLING. 

One cup of oyster liquor, one cup cream, heated and thick- 
ened with two tablespoons of flour, one-half teaspoon salt, one- 
half teaspoon white pepper. Scald oyster (allowing as many 
as you please for each pattie) until the gills open. While 
these are scalding, beat the yolks of two eggs. Now draw the 
hot dressing to the back of the stove and add the oysters 
(drained from the liquid) and the yolks of eggs, stirring until 



264 THE ARIZONA COOK BOOK 

like a custard and not a bit longer ; keep very hot by setting in 
a dish of hot water. Serve as soon as possible, filling the pattie 
shells generously. Mrs. A. O. Wheeler, Manistee, Mich. 

OYSTER PATTIES. 

Line some deep gem pans with puff paste, put a teaspoonful 
of cream into each, sprinkle with chopped parsley and a little 
tarragon and chervil, and season with mace, red pepper, and 
nutmeg to taste. Put two oysters in each of the patties, sprin- 
kle with a little grated lemon rind and a small quantity of 
lemon juice, moisten with oyster liquor, cover with bread 
crumbs, garnish the tops with a ring of puff paste, place on a 
baking tin, and bake in a hot oven for a quarter of an hour. 
Serve as soon as they are done on a hot dish garnished with 
sprigs of water cress. Contributed. 

OYSTER PIE. 

Saute a small slice of ham in pieces of its own fat until 
brown, then cut into strips an inch wide and two inches long. 
This size makes easy service. Cover with boiling water and 
simmer until tender; then add to the casserole with a pint of 
oysters ; dot with butter and dust with pepper, adding more salt 
if the ham should not be extra salt. Cover with little balls 
made of raised bread dough, placing them about half an inch 
apart. Cook in a moderate oven until the crust is done and 
delicately browned. If preferred, the biscuits may be made 
from baking powder mixture. It is much better to cut the 
dough into biscuits for the cover as it bakes better and is less 
liable to become doughy and soggy. The bread dough must 
have extra shortening added to it so that it will not be as tough 
as required for bread. The balls are made after the second 
rising. Contributed. 

SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE PATTIES. 

Cut oblong cavity in top of biscuit, remove top carefully and 
all inside shreds, forming a shell. Sprinkle with salt and 
pepper, put small pieces of butter in bottom, and fill the shell 
with drained, picked and washed oysters. Season with addi- 
tional salt and pepper. Replace top of biscuit over oysters, 
then bits of butter on top. Place in a covered pan and bake 
in a moderate oven. Pour oyster liquor or cream sauce over 
it. Shell fish, vegetables, or meats may also be used. Con- 
tributed. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 265 

SCRAMBLED OYSTERS. 

One pint fresh oysters, three eggs, three tablespoons milk, 
three crackers (rolled), salt and pepper. Scramble in hot but- 
ter. Mrs. W. A. Campbell, Flagstaff, Ariz. 

SCALLOPED OYSTERS. 

Place in bake dish a layer of seasoned bread crumbs, next a 
layer of seasoned oysters, and so on until your dish is filled. 
Between each layer, pour over it, the mixed liquor, beaten egg, 
and little pieces of butter. If more moisture is needed, use 
sweet milk. On the top put moistened cracker crumbs. Bake 
twenty-five minutes. Serve hot with lemon in quarters. Mrs. 
Wm. F. Dermont, Williams, Ariz. 

OYSTERS IN THEIR SHELLS. 

Dissolve two ounces of butter in a saucepan, add a tea- 
spoonful of chopped parsley and a dessertspoonful of chopped 
mushrooms ; add twelve oysters with their liquor, season with 
a little salt, red pepper and a pinch of grated nutmeg. When 
the oysters are hot add one hard cooked egg, cut into slices. 
Allow the whole to simmer for five minutes, and fill the oyster 
shells with this. Cover it with a mixture of bread crumbs and 
grated cheese, and sprinkle with a few drops of melted butter. 
Brown the top, and serve hot, garnished with parsley. 



266 THE, ARIZONA COOK BOOK 



PASTRY AND PIES 



"What moistens the lip, and what brightens the eye; 
What calls back the past like the rich pumpkin pie." 

The butter for pastry should be firm and tough. For pie 
paste the lard should be fresh and firm, and the pastes mixed with 
ice water and worked up in a cool place till ready to be baked. 
To prevent the shrinking of puff paste, it should rest after it 
is made ready for the oven, and be kept in a cool place from 
fifteen to thirty minutes. 

The baking of pastry requires a brisk heat. Puff paste 
hotter than pie paste or crust. Puff paste should not be baked 
with other articles which make steam, because this prevents 
rising ; and when the pies and patties have risen, the heat may 
be decreased by opening the damper to prevent taking too 
much color. To bake patties and other puff paste goods, the 
pans should be wet with water, and not greased. For pie paste 
the tins and tart forms require greasing. In pie making two 
kinds of paste are used. The paste for the upper crust is much 
richer than that used for bottom crust, because if the rich 
crust were used for the bottom it would become too soggy. 
The trimmings left over from top crust can be used for the 
under crust next day. 

To obtain a nice deep baked crust, roll out the bottom a little 
thicker than usual, trim the sides, and prick the paste all over 
with a fork, to prevent blistering; dust with a little flour, plac- 
ing an empty pie tin with a clean bottom on the top of the 
paste (the bottom of the tin may be greased lightly to prevent 
adhering to the paste). Put the bottom crust in oven and 
bake. When the paste which shows between the two tins 
begins to color, the top tin may be removed and the baking 
finished. Cream and lemon filling for open pies should be filled 
in the oven while hot. 

CHERRY TARTS. 

Drain one can preserved cherries. Make a delicate crust 
and line a pie tin. Bake light brown. Fill with the cherries 
and cover with juice off the can boiled dow r n thick with 
more sugar. Turn this hot very slowly over the fruit and set 
in a warm oven fifteen minutes. Serve cold with or without 
cream, J. W. Baylis, Williams, Ariz.. 



268 THE ARIZONA COOK BOOK 

CHEESE TARTS. 

One cup of sugar, one cup of currants, one lemon (grated 
rind and pulp), two beaten eggs. Boil all together, line pie 
pan or tart form with pie crust, put in filling and bake. Mrs. 
Louis Wuichet, Chicago, 111. 

DATE TARTS. 

Whites of eight eggs, four cups of granulated sugar sifted 
five times, two pounds of almonds chopped fine, one and one- 
fourth pounds of dates chopped fine, one-half teaspoonful of 
vanilla; beat eggs stiff, gradually add sugar, add one-half of 
dates and one-half of nuts, mix, add rest of dates, nuts, and 
vanilla. Grease and flour pans. Miss Dempsey, Manistee, 
Michigan. 

CIXXAMOX TARTS. 

Ingredients One cup brown sugar, one-half cup butter, one- 
fourth teaspoon cinnamon mixed with three tablespoons gran- 
ulated sugar, one egg, one-half teaspoon baking powder, one 
and one-half cups flour, blanched almonds or seeded raisins. 
Method Sugar to remove lumps, before measuring. Cream 
the butter, add the sugar, thoroughly beaten eggs and the 
baking powder sifted with the flour. Roll thin as possible, cut 
in diamond shape with a thin knife, brush top with beaten white 
of egg, sprinkle little cinnamon and sugar and place on butter 
sheet and bake eight minutes in a slow oven. A sheet 'is better 
than a pan, the latter retains too much heat. Mrs. Richardson, 
Los Angeles, Calif. 

"A pint is a pound the world around." 
QUICK PUFF PASTE. 

One-half pound (one-half pint) cold butter, one-half pound 
cold flour. Chop the butter into the flour in small lumps about 
the size of dice; sprinkle with ice water, just enough to hold 
together, and mix very light. Put on flour dusted bake 
board, and press into a square shape; roll out half an inch 
thick and fold iq three ; give one more turn and give a rest ; 
give three more turns (five altogether), and it is ready for use. 
The same mixture may be made with the addition of one tea- 
spoon baking powder. Mix baking powder in the flour. 
Contributed, Williams, Ariz. 

PIE CRUST. 

Two cupfuls cold flour, four tablespoonfuls cold lard, one 
teaspoonful salt. Rub lard .into flour and salt Moisten with 



WIIJJAMS PUBLIC LIBRARY ASSOCIATION 269 

as little ice water as will mould well. Put little flour on baking 
board, and roll out for under crust. For upper crust roll out 
some of the above dough, and spread some soft butter or lard 
over it; fold over and roll again. Make holes in upper crust 
for ventilation. Dampen edge of under crust with ice water or 
beaten egg before putting together. Mrs. M. S. Carpenter, 
Hackensack, N. J. 

PIE CRUST. 

One cupful flour, one tablespoonful butter, one tablespoonful 
lard, pinch soda, one-half teaspoonful salt. Sift salt, soda and 
flour in a mixing bowl, put in the cold butter and lard in the 
bottom of the bowl, cutting it with a knife into pieces about the 
size of dice. Moisten with as little ice water as will mould well. 
Roll out for under crust. If wanted richer for upper crust, 
spread on butter and roll again. Moisten edges with beaten 
egg. Miss Charlotte Wickstrom, Hartford, Conn. 

NEVER FAIL PIE CRUST. 

\ 

Three cups of flour, a pinch of salt, one scant half teaspoon 
baking powder sifted in flour, one-half cup lard, one-half cup 
butter, one-half cup ice water. Mix dry ingreaients well, then 
add water ; mix and roll out, double over and roll out several 
times as the rolling and doubling over each time make it 
flaky. Mrs. Geo. Barney, Williams, Ariz. 

PIE CRUST. 

Eight heaping tablespoonfuls of sifted flour, four tablespoon- 
fuls of water, two tablespoonfuls of lard, pinch of salt. Mrs. 
Don Reed, Harper Ferry, Kans. 

OPEN APPLE PIE. < 

Line a deep pie tin with crust made of one cup flour, one- 
third cup cottolene, add just enough water to handle dough, 
enough for two crusts. Pare and quarter three Belleflower 
apples and lay rounded side down ; make a paste of two-thirds 
cup of sugar, one tablespoon of butter, one of flour, and two of 
hot water, fill in around the apples and bake to a light brown. 
Mrs. H. S. Aphold, Honolulu, H. I. 

ENGLISH APPLE PIE. 

Use Belleflower apples. Line a pie tin with rich pie crust, 
place apples in crust quite full, put on top crust and bake. 
When done remove from oven, with a sharp knife cut all 
around the edge of crust and remove the top crust, put in 




270 THE ARIZONA COOK BOOK 

butter and sugar; mix all together well, return the top crust 
and set away until you wish to serve. Mrs. Geo. Barney, 
Williams, Ariz. 

SLICED APPLE PIE. 

Slice four small Belleflower apples, put just enough water 
over to stew a little ; cover tight and cook a few minutes. 
Make good rich crust and slip cooked apples into it without 
breaking up. Then put over one cup sugar, sprinkle lightly 
with flour, several pieces of butter, and a little nutmeg. Put on 
top crust and bake. Miss Retta Beasley, Flagstaff, Ariz. 

A woman has thirteen apples and twelve children, and she wants to 
divide the apples equally. How does she do it? 
Answer. She makes apple sauce. 

BANANA PIE. 

Bake crust and let cool. Boil one cup of milk, one-half cup 
of sugar, yolks of two eggs, two tablespoonfuls of flour until 
it thickens. Let cool ; slice two bananas in the crust and pour 
ovej the custard; beat whites of eggs stiff, put on top and 
return to oven to brown. Mrs. John Clark, Flagstaff, Ariz. 

CHESS PIE. 

One cup sugar, one tablespoon flour, one teaspoon cinna- 
mon, one-half teaspoon cloves. Mix well together, add lump 
butter size of walnut, one egg or yolks of two eggs, one cup 
water. Boil all together, stirring well. Fill baked crust and 
cover with meringue (whites of two eggs beaten with two 
tablespoons sugar), and brown in oven. Mrs. R. Luce, Win- 
slow, Ariz. 

CHOCOLATE PIE. 

Four tablespoons cocoa, three cups milk, three-fourths cup 
sugar, butter size of walnut. Cook together; then add two 
scant tablespoons of corn starch dissolved in a portion of the 
milk. After the mixture has thickened add three well beaten 
eggs. Remove from stove and flavor with vanilla. Mrs. 
J. E. Jones, Flagstaff, Ariz. 

CHOCOLATE PIE. 

Two cupfuls milk, yolks of two eggs, one-half cup sugar, 
half cup grated chocolate or cocoa and two tablespoons corn 
starch. Let milk and sugar come to boiling boint, add corn 
starch wet in a little milk, add chocolate, eggs and teaspoon 
vanilla. Pour into baked crust and cover with meringue of 
whites of eggs. Mrs. W. A. Mayflower, Flagstaff. Ariz. 




WILLIAMS PUBLIC LIBRARY ASSOCIATION 271 

CHOCOLATE PIE. 

Four tablespoons grated chocolate, one pint water, yolks of 
two eggs, two tablespoons corn starch, one cup of sugar, but- 
ter the size of an egg. Boil until thick, pour into a baked 
crust. Whip whites of eggs and spread on top; brown in 
oven. Mrs. C. A. Neal, Seattle, Wash. 

CHOCOLATE PIE. 

Beat the yolks of two eggs with half a cup of sugar; add 
two ounces of sweet chocolate and a cup of milk. Line a pie 
plate with pastry, prick with a fork, brush with the white of 
an egg and bake. When half done pour in the mixture and 
finish baking in a moderate oven. Cool slightly and then 
cover with a meringue made of the whites of two eggs, two 
tablespoons of sugar and vanilla to flavor. Mrs. W. Patter- 
son, Williams, Ariz. 

CHOCOLATE PIE. 

One pint milk, a square of chocolate heated, add three- 
fourths cup of sugar, yolk of two eggs, one teaspoonful of 
vanilla; thicken with one large tablespoon of corn starch or 
flour. Have the crust baked, and fill with the above filling. 
Beat whites stiff, add a little sugar and put on top and brown. 
Mrs. L. R. Walcott, Winslow, Ariz. 

COCOANUT PIE. 

Pint of milk, one cup of sugar, butter size of an egg, two 
tablespoons of corn starch, yolks of three eggs. Boil until 
thick, then add one small package of cocoanut, pour into a 
baked crust. Whip whites of eggs and spread on top, brown 
in oven. Flavor with vanilla. Mrs. C. A. Neal, Seattle, 
Wash. 

COCOANUT PIE. 

Beat one-half cup of butter and one cup of sugar, add one- 
half of a cocoanut grated, four eggs, one teaspoonful of corn 
starch and one quart of milk. Mrs. Geo. A. Coles, Middle- 
town, Conn. 

CRANBERRY PIE. 

Mix one-half cup corn starch with two cups sugar, pour on 
one cup boiling water, and stir until boiling, then add one-half 
cup molasses, one-half teaspoonful salt, one tablespoonful 
sugar, and one quart cranberries, chopped fine. Use this mix- 
ture as a filling for two pies made with upper and lower crusts. 



272 THE ARIZONA COOK BOOK 

HOW TO MAKE CREAM PUFFS. 

Put half a pint of water and four level tablespoonfuls of but- 
ter into a saucepan, sift and measure half a 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 mo- 
ment you will have a perfectly smooth, soft dough, free from 
stickiness. Take from the fire and stand it aside until partly 
cool. Break an egg into a cup, then turn it into the batter, 
beat for a moment, then add another and another; beat thor- 
oughly and add a fourth, breaking each into the cup first, for 
one bad egg would spoil the whole mixture. After the last egg 
beat the batter for five minutes and stand it aside in a cool 
place for an hour and a half, then drop by tablespoonfuls into 
greased shallow pans and bake in a moderate oven for thirty- 
five or forty minutes. When the puffs are done they will be 
hollow and perfectly light. The batter must be dropped far 
enough apart to leave room for swelling. 

To make the filling put half a pint of milk in a double boiler. 
Mix a tablespoonful of flour, half a tablespoonful of cornstarch 
and six tablespdonfuls of sugar. Add nastily the hot milk ; 
stir, pour the mixture back into the double boiler and stir and 
cook until thick and smooth. Then add one egg beaten until 
very light, cook just a minute, take from the fire, add a tea- 
spoonful of vanilla and turn the mixture out to cool. Con- 
tributed, Williams, Ariz. 

CREAM PIE. 

One cup pure, sweet cream, whites of three eggs beaten 
light. Mix together dry one-half cup sugar and one teaspoon 
corn starch then stir this mixture into the cream. Fold the 
beaten eggs into the cream and flavor to taste. Bake as you 
would custard pie. Mrs. Robt. Finnic, Soda Springs, Ariz. 

CREAM PIE. 

One cup sugar, one tablespoonful corn starch, two table- 
spoons flour, four yolks well beaten, two cupfuls milk, one 
teaspoonful vanilla. Boil in double boiler until right consist- 
ency. Fill shells of baked puff paste with mixture. Put 
beaten whites on top and set in the oven a moment to brown. 
Serve almost cold. Mrs. M. S. Carpenter, Hackensack, X. J. 

CREAM PIE. 

One tablespoon corn starch, two-thirds pint milk, salt, yolk 
of one egg. Beat the white with a little sugar for the top. 
Put in the oven a minute. The crust is baked separately, then 
filled. Mrs. Geo. A. Cole. Middletown. Conn. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 



CREAM PIE. 



273 



Yolks of two or three eggs, one-half cup sugar, small lump 
butter, one and one-half cups milk, one tablespoon corn starch, 
one teaspoon extract. Mrs. Daggs, Williams, Ariz. 

CREAM PIE. 

One cup sugar, one-half cup butter, one-half cup sweet 
milk, two scant teacups of flour, two teaspoons of baking- 
powder. Makes two pies. Split open pie and put in this 
filling : One pint sweet milk, three heaping tablespoons of 
sugar, three tablespoons of corn starch. Frosting over top : 
Whites of three eggs well beaten, three even tablespoons of 
sugar. Mrs. Ree Stockton, Librarian, Somerville, Texas. 

GERMAN CREAM PIE. 

One-half cupful hard butter, three-fourths cupful flour with 
one-half saltspoonful baking powder, one-half saltspoonful 
salt. Moisten with one well beaten egg. Put little flour on 
moulding board, and roll above dough very lightly. Oil tin, 
cover the bottom with rolled dough, moisten with egg around 
the edges. Bake ten minutes in a moderate oven. Filling : 
Put one cupful milk in double boiler, six tablespoonfuls sugar, 
two tablespoonfuls flour, two teaspoonfuls vanilla, yolks of 
three well beaten eggs. Cook until it thickens. Cool and add 
to above crust. Brown slightly in the oven. If a meringue is 
desired, do not brown until you have added the beaten whites 
of three eggs with two tablespoonfuls sugar on top of pie. 
Then brown slightly. Mrs. Dermont, Williams, Ariz. 

STRAWBERRY CREAM PIE. 

Cream two rounding tablespoonfuls butter, and beat in three- 
fourths cup sugar, add one whole egg and one yolk of egg 
beaten light. Sift together one and one-fourth cups flour, one- 
third cup corn starch, two and one-half level teaspoonfuls bak- 
ing powder, and add alternately with one-half cup milk to 
butter and sugar. Bake in two round layer cake pans. When 
ready to serve, put cream filling between layers and meringue 
over top. For cream filling, mix two and one-half level table- 
spoonfuls corn starch with three tablespoonfuls cold milk, 
add one cup scalded milk. Cook thoroughly over hot water 
for twenty minutes, stirring frequently after first thickened. 
Add one-fourth cup sugar, few grains salt, one-half teaspoon- 
ful butter, one-fourth teaspoon fill lemon extract, and one well 
beaten egg. Remove from fire, beat well, and cool before 



274 THE ARIZONA COOK BOOK , 

spreading on cake. When ready to serve, prepare meringue 
for top by beating whites of two eggs very stiff. Add gradu- 
ally and beat in well one-fourth cup powdered sugar, with a 
few drops lemon juice. Put meringue over top of pie, and 
drop ripe strawberries into meringue so as to half conceal them 
in the fluffy mixture. This pie should be served as soon after 
preparation as possible. Contributed, Williams, Ariz. 

SOUR CREAM PIE. 

One egg, one cup sour cream, one cup chopped raisins, one- 
half cup sugar, one-fourth teaspoon cinnamon, one-fourth 
teaspoon cloves. Mix and bake in double crust. Mrs. C. C. 
Hutchinson, Flagstaff, Ariz. 

CUSTARD PIE. 

Heat three .vups of milk, beat yolks of three eggs very light 
and one-half cup of sugar, one-half teaspoon of salt and a 
little nutmeg; add o the hot milk and the whites of three eggs 
beaten stiff. Bruslrthe crust with the white of an egg. Mrs. 
C. A. Lindstrom. Bellmont. Ariz. 

FRENCH PIE. 

Yolks of four eggs, one cup maple syrup, one-half cup 
sugar, one-half cup butter: mix well. Made without top 
crust, beat slowly whites of two eggs, one-half cup sugar; 
place on top and brown lightly in oven. W. A. Fields, 
Williams. Ariz. 

LEMON FRUIT PIE. 

One cup of raisins, stoned and chopped fine; the juice and 
pulp of one lemon, one cup of sugar, one egg, and three table- 
spoonfuls of water. Bake with two crusts. This is very nice. 
Miss Katherine Anderson, Williams. Ariz. 

FILLING FOR LEMON PIE. 

Beat thoroughly yolks of three eggs, add one-half cup 
sugar, five tablespoons water, juice and rind of one lemon. 
When about ready to boil take off. stir in the beaten white. 
Place in crust that has previously been baked and brown. 
This is delicious. Mrs. Metlar, San Francisco, Calif. 

I.F.MOX IMF.. 

One coffeectipful of sugar, one coffeecupful of water, one 
tablespoonful of melted butter, one tablespoonful (heaping) 
flour, one lemon, the juice and a little of the rind. Mix sugar, 
flour, melted butter and well beaten yolks of eggs, lastly 






WILLIAMS PUBLIt^LIBRARY ASSOCIATION 275 

water, reserving the whiles of ithe eggs for meringue. This 
may be put into the crust' and baked about forty minutes, or, 
the crust may be baked first and the filling made in double 
boiler, then put into the crust with the meringue on top, and 
set in the oven long enough to brown lightly. The three whites 
of ee^gs beaten thoroughly witji one tablespoonful of sugar 
makes the meringue. Mrs. A. J. Dovel, Manistee, Mich. 

LEMON PIE. ' 

Filling for one pie : One whole egg, yolks of two, one scant 
cup sugar, one tablespoon butter, one tablespoon flour, two- 
thirds cup water, one lemon. Mrs. B\Lamb, Williams, Ariz. 

'*U* 

LEMON PIE. 

One cup sugar, one tablespoon flour, yolk of one egg beaten 
thoroughly, then add juice of one large lemow or two small 
ones, also one cup sweet cream ; boil in double boiler till thick. 
Have crusts already baked. This will make two pies. Beat 
whites and put over top and brown 1 : ;htly. Mrs. C. M. 
Wolfe, Williams, Ariz. 

LEMON PIE. 

Dissolve three tablespoonfuls of corn starch in a little cold 
water and stir in three cups of boiling water; cream two table- 
spoonfuls of butter and two cups of sugar; pour over the hot 
mixture; cool; add juice and grated rind of two lemons and the 
beaten yolks of three eggs. Bake, put beaten whites on top 
return to oven to brown. Mrs. C. Lindstrom, Bellmont, 



LEMON PIE. 

Four eggs, one and one-half cups sugar, one lemon, four 
tablespoons flour, one cup water. Beat yolks of eggs and add 
sugar. Grate in the rind of lernon and add the juice and fl6ur 
and then water. Pour in a pie tin lined with pie crust (do not 
bake crust first) and bake. When dofie, cover with the beaten 
whites to which four tablespoons of sugar and a little lemon 
extract has been added. Place in the oven and brown slightly. 

Mrs. Chas. Burke, Williams, Ariz. * 

' 

OHIO LEMON PIE. 

One cup thick maple syrup, one lemon, one heaping table- 
spoon flour; pare the lemon and cut in thin slices into the 
lower crust. Mix flour thoroughly -with maple syrup and 
pour over the lemon and then put on the top crust and bake as 
other pies' till filling is thick. \Ym. D. Finney, Williams, 
Ariz. 




276 THE ARIZONA COOK BOOK 

^B 

FIG MINCE MEAT PIE. 

\Yeigh half a pound of flour, sift it, rub in three tablespoon- 
fuls of butter or lard, add one teaspoonful of baking powder 
and a pinch of salt, then gradually add just enough cold water 
to form a stiff paste. Roll out once. Line small moulds with 
the pastry and fill with mincemeat, adding a few chopped figs. 
Bake in a hot oven for fifteen minutes. Contributed, Hacken- 
sack, N. J. 

MOCK MINCE PIE. 

To one cup chopped raisins add one cup. rolled crackers, one 
cup molasses, one cup dark brown sugar, one cup vinegar, one- 
half teaspoon cinnamon, one-half, each, of grated nutmeg, all- 
spice and cloves. Stir thoroughly and add one teaspoon melted 
butter. Bake in deep pie dish between two crusts. Miss M. J. 
Orth, Los Angeles, Calif. 

ORANGE FILLING FOR PIE. 

Three-fourths cup sugar, three tablespoons flour, two egg 
yolks, juice and grated rind one orange and one tablespoon of 
lemon juice, one teaspoon butter, one^ialf spoon salt. Mix 
sugar, flour, yolks of eggs, salt, rind and juice of orange and 
lemon, pour over three-fourths cup of boiling water and stir in 
double boiler until thick, turn into pie form, and cover with 
meringue. Mrs. Finney, \Yilliams, Ariz. 

SWEET POTATO PIE. 

One cup sweet potato, put through sieve; two eggs well 
beaten, one cup sugar, one pint milk, tablespoon melted butter, 
tablespoon flour, pinch salt, half teaspoon cinnamon. Mix 
well. Bake in one crust. Mrs. J. F. Daggs, Williams, Ariz. 

PRUNE PIE. 

Make an ordinary pie crust, line tin and bake. Then make a 
filling as follows : One cupful of sugar, yolks of two 
eggs, two tablespoonfuls of flour, one teaspoon of vanilla, one 
teacup of cooked mashed prunes, one teacup of water, and but- 
ter about size of a walnut. Boil the filling until thick, put into 
pie crust. Then beat the whites of the two eggs to a froth ; 
mix with two teaspoons of sugar, spread on filled crust and 
brown. Mrs. W. A. Parr, Winslow, Ariz. 

PUMPKIN PIE. 

Cut pumpkin in pieces about four inches square. Remove 
seeds and pulp, but not the rind. Steam two hours or until 
nice and soft. Put in the oven one moment to dry. Run all 
through a colander. To one cupful of pumpkin add one cupful 
rich, sweet milk, two beaten eggs, two tablespoonfuls molasses, 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 277 

one teaspoonful ginger, pinch salt and cinnamon, each ; one- 
half pinch cloves. Sweeten to taste; butter the size of walnut. 
If the above is not soft enough add more milk. Bake with 
under crust only. Serve not quite cold with Edam cheese. 
Miss Charlotte Wickstrom, Hartford, Conn. 

RAISIN PIE. 

One cup of sugar, one cup of water, one cup of raisins, one 
tablespoonful of corn starch. Boil all until cooked. Add the 
juice of a lemon. Bake with two crusts. Mrs. Don Reed, 
Harper, Kans. 

RAISIN CREAM PIE. 

One egg, one cup chopped raisins, one cup of sour cream, 
one-half cup of sugar, season with cloves and cinnamon. Bake 
in one crust. Mrs. John Clark, Flagstaff, Ariz. 

RAISIN PIE. 

One pound seeded raisins. Boil fifteen minutes in one pint 
water ; add one cupful sugar, two tablespoonfuls vinegar, three 
tablespoonfuls corn starch dissolved in a little cold water, one 
grated nutmeg, butter size of a walnut and a little salt ; let boil 
fifteen minutes longer. Bake in one or two crusts as desired. 
(This will make three small or two large pies. Mrs. James F. 

Mooney, Grand Rapids, Mich. 

i 

MRS. E. T. WILLARD'S SQUASH PIE WITHOUT EGGS. 

Boil until tender one-half medium size squash, then mash 
through colander, add one pint of milk, seven small soda crack- 
ers rolled fine, salt, sugar and spice to taste. This will make 
two pies. Contributed, Chicago, 111. 

RELIABLE MINCE PIES. 

One pound of currants, one pound of Sultana raisins, one 
pound of candied citron peel, one pound of chopped suet, one 
pound of chopped apples, one pound of brown sugar, one pound 
of seedless raisins, one-half pound of chopped almonds, one 
ounce of mixed spices, grated rind and juice of three lemons, 
grated rind and juice of three large oranges. Chop the peel fine 
and put it into a large jar, then add all the other ingredients. 
The raisins and currants should be carefully cleaned. Mix and 
cover. Keep for two weeks before using. For a dozen indi- 
vidual mincemeat pies line gem-pans with puff pastry; put in 
the center two heaping teaspoonfuls of the mincemeat ; cover 
with rounds of pastry the size of the top of the pies. Brush 
over with beaten egg, and bake in a hot oven for fifteen minutes. 
Marion N. Godkin, in Ladies' Home Journal. 



278 



THE ARIZONA COOK BOOK 



TWO PERFECT PIES 



H.v CAROLINE TOK 

The cool fall days make the 
"good wife" think of a little heav- 
ier desert. And as the men of all 
households adore pie, the two 
recipes given will be helpful and 
nil a long-felt want 

LEMON PIE 

Jlix thoroughly 1 cup of sugar 
and 1 tablespoonful of cornstarch 
Add the yolks of 2 eggs and beat 
until light and foamy. \\'ash 1 
large lemon, grate y 2 O f rind 
and add to the sugar and egg. 
Add juice of lemon and just a 
hint of salt. Put in double .boiler 
'UPS of cold water 
Cook until thick and clear, cool i 



.and put into rich pie shell. Beat 
the whites of 2 eggs to stiff, drv 
froth, add 2 tablespoonfuls of 
sugar and spread over top of pie. 
Brown lightly in quick oven 

COCOAMx IMK 
One cup of freshly grated cocoa- 
nut _-o of a cup of sugar; yolks 
13 eggs beaten together until 
ght; add a little ealt and 1 U 
cupfuls of milk; turn into pie pan 
lined Wlt h rich crust and bake in 
quick oven 20 minutes. Beat the 
whites of 2 eggg to stiff, dry froth 
and add 2 tablespoonfuls sugar- 
spread over pie and set in quick 
&ven to brown. Serve warm jf. 
fsicated cocoantil is used, soak 
I night in milk. 




WILLIAMS PUBLIC LIBRARY ASSOCIATION 



279 



witu 
rhubarb, rais 

ors and eg-g; fill pie 

pastry or make a . 
bake about 40 minutes. 



to, 



FLAKY PASTRY. i c flour, 4 T 

lard, y s t salt, cold water, about 6 T. 
Add sajt to flour and work In one- 
half the lard with flng-er tips. Keep 
coarse and' flaky. Moisten dough 
with Ice water, turn on slightly 
floured board, turn In flour, pat and 
roll out. Fold In balance of lard 
(which should be rather soft) by 
placing other half of crust over it; 
press edges together firmly to In- 
case as much air as possible, press 
with a rolling pin and. roll it out. 
Fold again and roll. Do this three 
times. Use at once, or place in cov- 
-ered dish In cool place. Th's quantity 
vlll make one pie with two crusts, 
>r one pie with the crust built up. 



SATURDAY. 

Breakfast. 
Crenmed Corn Beef. Potatoes. 



te*. 
ST/a',, 

tine ; 

Put t 
and br 
gelatine 
utes. 

until cc_ 
beaten, 
and ser - . 
Ice to o 



H" 

TO ' 
cheese, 
per, 

i 

AT- 



280 



THE ARIZONA, COOK BOOK 



WILUAMS PUBLIC -LIBRARY ASSOCIATION 



281 



PICKLES 



"Peter Piper picked a peck of pickled peppers." 
RIPE CUCUMBER PICKLES. 

One-half dozen large ripe cucumbers, twelve onions, one red 
and two green peppers. Chop coarse and let stand one hour 
in strong brine. Drain dry, and scald in vinegar and water. 
Drain again and cook in syrup until clear; add one coffeecup 
of sugar and one of vinegar. Mrs. H. M. Stark, Williams, 
Ariz. 

RIPE CUCUMBER PICKLES. 

Twelve ripe cucumbers, pare, take out the seeds, and cut in 
pieces the desired size. Place in a jar and cover with boiling 
water in which a good handful of salt has been put, and let 
remain over night. In the morning drain and put in vinegar 
for twenty-four hours. Cook until clear in the following: 
One quart of cider vinegar, two ounces cinnamon buds, one- 
half ounce whole cloves. Mrs. Sloan, Manistee, Mich. 

STUFFED CUCUMBERS. 

Take large cucumbers (sour, salt or dill), slit down one side 
and remove the seeds, then soak in clear water until fresh, 
changing water if necessary. Drain and wipe carefully. Fill 
with seeded raisins, adding to each cucumber three cloves, half 
a thin slice of lemon (rind and frmt), t\vo or three thin slices 
citron, then tie up and squeeze out all remaining water. Make 
a rich sweet pickle syrup as for any sweet pickle only 
omitting spices. Lay cucumbers in syrup enough to cover 
them and cook slowly for half an hour, turning over once. Set 
away in a covered vessel and pickles will be ready for imme- 
diate use, though improved by standing some days. Mrs. 
Lacy, Seattle, Wash. 

FINE CRISP PICKLES. 

One gallon vinegar, one cup salt, one-half cup ground mus- 
tard. Mix all together and throw in your cucumbers. Keep 
them under the vinegar and they will be fresh as long as kept. 
Mrs. McLaity, Manistee, Mich. 

SLICED MIXED CUCUMBER PICKLES. 

Five dozen cucumbers (largest pickling size), one-fourth 
peck white onions sliced thin, five large red peppers cut in 



WILUAMS PUBUC LIBRARY ASSOCIATION 283 

strips, one-half pound of white mustard seed, one-half pound 
of ground mustard, one cup granulated sugar, one-eighth 
pound celery seed, six sticks of horseradish (ground). Put 
onions and cucumbers and a layer of salt in a bag over night. 
Squeeze as dry as possible. Measure the brine drained off and 
add same amount in vinegar; add the ground mustard. Mix 
all ingredients well and pour o\*er the vinegar. Seal while hot. 
Mrs. Louis Wuicket, Chicago, 111. 

SPICED CURRANTS. 

Five pounds currants, three pounds sugar, two tablespoons 
cloves, two tablespoons cinnamon, one tablespoon allspice, one 
pint vinegar. Boil one-half hour. Mrs. Geo. A. Cole, Mid- 
dletown, Conn. 

SPICED CURRANTS. 

Make a syrup of one pint vinegar and four pounds sugar; 
add two teaspoons cinnamon, two teaspoons allspice ,one tea- 
spoon cloves, one-half teaspoon mace, one-half teaspoon salt. 
When boiling add four pounds currants and boil twenty min- 
utes. It will keep in open glasses same as jelly. Mrs. Lacy, 
Seattle, Wash. 

SPICED GOOSEBERRIES. 

Twelve pounds fruit, either green or ripe, one pint vinegar, 
eight pounds sugar, one tablespoon of cloves, one tablespoon 
cinnamon (ground). Just cover berries with water and let 
them cook a long while before adding other ingredients, then 
cook down until like jelly. Seal in jelly glasses. Especially 
nice to serve with hash. Mrs. Henry Marsh, Manistee, Mich. 

FRENCH PICKLES. 

Four quarts green tomatoes, one quart small onions, one 
small cabbage, one cauliflower, six green peppers. Cut all in 
small pieces and let stand twenty-four hours in light brine. 
Then drain in a colander very dry. 

Paste for Pickles. 

Six teaspoons of ground mustard, one tablespoonful of 
Tunic powder to color, two cups white sugar, one cup flour, 
water enough to mix into a paste. Bring to a boiling heat two 
quarts of best vinegar, one pint of water. Cook the paste as 
thick as custard, add to pickle and seal in fruit jars. Mrs. 
T. A. Barney, New Haven, Conn. 



'284 THE ARIZONA COOK BOOK 

MIXED FRUIT PICKLES. 

Two dozen large cucumber sour pickles, one dozen small 
cucumber sweet pickles. Soak in* clear water for two days, 
changing water several times. Peel the large cucumbers and 
cut in long strips, thick rounds and other fancy shapes, place 
in a jar with the small cucumbers, one can each of 
canned peaches, sliced pineapple, and white cherries; drain 
juice from pineapple and cherries, but retain the peach juice, 
put these in another jar. In another jar put one pound of figs 
washed well, and two pounds of raisins on the stem washed in 
hot water. Make a syrup of four pounds of light brown sugar 
and one-half gallon of cider vinegar, to which add two table- 
spoonfuls ground mustard, five cents worth each of mace and 
cloves (whole), stick cinnamon and mustard seed; boil to a 
thick syrup, divide into three parts and pour over the jar of 
cucumbers, the jar of canned fruit and the jar of figs and 
raisins, close tight. Will be ready in a week or ten days. The 
canned fruit will take the vinegar sooner and may be prepared 
several days after the cucumbers. Mrs, K. W. Williams, Cyn- 
thiana, Ky. 

SWEET MIXED PICKLES. 

One peck of green tomatoes, one peck of ripe tomatoes, four 
heads of cabbage, two pounds of brown sugar, one dozen green 
bell peppers, one dozen red bell peppers, five quarts of good 
cider vinegar, celery and mustard seed to taste. Chop every- 
thing up fine and mix well. Pack in jar and mix in one pint 
of salt, let stand twenty-four hours, then press out all 
moisture. Cover with the vinegar and let boil twenty minutes. 
Seal in glass jars. Mrs. J. H. Copeland. Point Richmond, 
Calif. 

MUSTARD PICKLES. 

Two quarts green tomatoes, two quarts green cucumbers, 
two quarts small onions, two heads cabbage, two heads cauli- 
flower, one stalk celery, one-half dozen green or bell peppers. 
Slice each, and boil all together in water and vinegar enough 
to cover, putting in one teaspoonful of powdered alum. When 
cooked done, put them on the back of the stove to cool. Then 
mix together, one-fourth pound ground mustard, one-half 
ounce turmeric, two cups sugar, one cup flour. Smooth all 
gradually into a paste, using a little of the cooling vinegar: 
stir all together; heat to a boiling point. Pack in glass jars. 
Or, this will keep well in an earthen jar, having a tight cover. 
Mrs. J. Selrnan, Williams, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 285 

MUSTARD PICKIiES. 

Take medium sized cucumbers, wash thoroughly, wiping 
dry. To one gallon cider vinegar add two cups sugar ,one cup 
salt, three-fourths cup dry mustard. Put pickles into a crock 
and pour the mixture over cucumbers, cold. Cover the crock, 
putting weight on top. One gallon of vinegar will cover four 
gallons of pickles. Mrs. Langton, Monroe, Mich. 

MUSTARD PICKLES. 

One quart large cucumbers cut fine, one quart small cucum- 
bers, two quarts small onions, one quart green tomatoes, eight 
heads cauliflower, nine green peppers, sliced; one gallon vine- 
gar, seventeen tablespoons mustard, one cup flour, three cups 
brown sugar, one good handful of salt, one-half pint olive oil, 
one-half ounce tumeric powder. Mrs. H. M. Stark, Wil- 
liams, Ariz. 

PICKLED RIPE OLIVES. 

Make French dressing. Use equal portions of vinegar and 
olive oil. Add small onion sliced, and small portion of clove 
of garlic. Cover ripe olives and let stand twenty-four hours. 
Serve olives with the dressing Mrs. C. C. Hutchinson, Flag- 
staff, Ariz. 

PICKLED WATERMELON RIND. 

Boil till tender, throw away the water, three quarts fruit, 
one quart vinegar, three pounds sugar. Boil vinegar and sugar 
with whole spices to taste. Heat three successive days and 
pour over fruit. Mrs. Geo. A. Cole, Middletown, Conn. 

TOMATO RELISH. 

One peck ripe tomatoes ; peel, chop fine and drain over night, 
add two cups chopped celery, six onions, three green peppers, 
one quart good vinegar, two pounds brown sugar, one-half 
cup salt, one ounce white mustard seed, one ounce cinnamon. 
Don't cook. Keeps always and is very good. Mrs. Henskey, 
Mulliken, Mich. 

SWEET TOMATO PICKLES. 

One peck green tomatoes, one dozen onions, slice, sprinkle 
salt through layers, let stand over night, then drain; rinse 
with cold water. Cook in clear vinegar until tender. Drain 
and put in stone jars in layers, sprinkling each layer with a 
little whole allspice, cloves, and black peppers, boil one quart of 
vinegar, two pounds brown sugar and one-half cup of ground 
mustard and pour over pickles. Mrs. E. H. Aver, Detroit, 
Mich. 



286 THE ARIZONA COOK BOOK 

SLICED GREEN TOMATO PICKLES. 

One peck green tomatoes, six large onions ; slice thin, sprin- 
kle through them one cup salt; let stand over night, drain off 
next morning. Take one quart vinegar and two of water; 
boil tomatoes and onions five minutes. Drain through colan- 
der. Put together four quarts vinegar, two pounds brown 
sugar, one-half pound ground mustard, two tablespoons cloves, 
two of cinnamon, six green peppers chopped. Pour over the 
tomatoes and boil fifteen minutes. Contributed, Trout Creek, 
Mich. 

RASPBERRY VINEGAR. 

Three pounds fruit, one quart vinegar ; mix. Let stand 
three days, strain through flannel bag without pressing. To 
one pint juice add one pound sugar. Do not stir, but when 
boiling stir sugar in quickly till dissolved. Let the whole boil 
three minutes. Better when cool. Mrs. G. A. Cole, Middle- 
town, Conn. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 287 



POULTRY 



"To swallow gudgeons ere they're catched 
And count your chickens ere they're hatched." 

Butler. 

CREAM CHICKEN. 

One chicken of four pounds, four sweetbreads, and one can 
mushrooms ; boil chicken and sweetbreads separately, put 
chicken and mushrooms and sweetbreads cut up in small pieces 
in a dish ; add four tablespoons of butter, five tablespoons of 
flour, scald one quart of cream and put in the mixture ; season 
with salt, pepper, cover with bread crumbs and dots of 'butter 
on top. Bake fifteen to twenty minutes. Mrs. Geo. Barney, 
Williams, Ariz. 

CHICKEN CREAMED. 

Two chickens (good size), two sweetbreads, two cans mush- 
rooms, one quart cream or half milk, one scant teacup flour, 
one-half cup butter. Put cream on stove. When hot stir in 
flour moistened with a little milk and butter. Salt, pepper and 
parsley to taste. Let cool before using. Cook chickens and 
s\veetbreads and pick up as for salad. Put a few grated bread 
crumbs in bottom of baking dish then add layer of each in- 
gredient, alternating the chicken, sweetbreads, mushrooms and 
dressing until all have been used. Finish with dressing and 
sprinkle crumbs on top. Bake twenty minutes or until a 
golden brown. Mrs. R. W. Bryden, Los Angeles, Calif. 

CHICKEN CREAMED. 

Cut into small dice the white meat of cooked chicken. Melt 
two tablespoons of butter, stir in two heaping tablespoons of 
well sifted flour; when creamy and smooth add a little at a 
time a pint of hot milk, stirring constantly to keep from lump- 
ing, let it boil up once, add one teaspoonful of grated onion, 
little salt, and the yolks of two raw eggs, stir briskly; cut two 
fresh mushrooms fine, fry lightly in butter, one sweet green 
pepper shredded, a generous tablespoonful of capers chopped 
fine and a suggestion of grated nutmeg. Add chicken and 
serve. Mrs. Gardner. Manistee, Mich. 

CREAMED CHICKEN FILLING FOR PATTIES, 
i 

Cut the meat from a cold roast or boiled fowl into bits, but 
do not chop.- The white meat is best for this, but the dark may 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 289 

be used if desired. There should be a cupful of the chicken dice. 
Season with salt, white pepper, and a dash of nutmeg. Cook 
together in a saucepan a tablespoonful, each of butter and 
flour, and, when these are blended, pour upon them a cupful 
of rich milk half cream, if you have it and stir to a smooth 
white sauce. Put the saucepan in an outer pan of boiling water 
and stir into it the chicken. If more seasoning is needed, add 
it, and a teaspoonful of minced parsley. When heated through, 
fill pastry shells with the mixture, set in the oven until very hot, 
and serve. 

CREAMED CHICKEN AND MUSHROOMS. 

Parboil a good sized chicken. Boil liquor down until it 
makes three-fourths of a pint. Boil fresh mushrooms in 
water with salt, about twenty minutes. Then cut up the 
chicken and mushrooms and mix.. Take one-half pint of 
cream, let come to a boil, add the liquor and a big tablespoon 
of butter, salt and pepper to taste, and thicken with flour. 
Then add the chicken and mushrooms and cook about fifteen 
minutes. Will serve six or eight people. Mrs. Charles M. 
Smith, Thomasville, Ga. 

FRIED CHICKEN. 

Select half-grown chicken, scald, clean, dress and disjoint. 
Roll pieces in flour seasoned with pepper and salt. Put in 
covered pan in hot butter, over medium hot fire. Serve hot. 

Gravy for Above. 

Pour about a quart of milk into the hot frying pan from 
which the chicken has been taken, allowing it to boil up good. 
Season to taste, and thicken with a little flour. Pour gravy 
over the chicken, and serve hot. Mrs. Elizabeth Hull (age 
95 years), Williams, Ariz. 

FRIED CHICKEN, 
i 

Wash and cut up young chicken, wipe dry, season with 
salt and pepper, dredge with flour, or dip each piece in egg 
and cracker crumbs. Have in frying pan one ounce each of 
butter and sweet lard made boiling hot. Lay in chicken and 
fry brown on both sides ; take up and cover until served. Stir 
into the gravy left, one tablespoon of flour and a cup of cream 
or milk; season with salt, pepper and parsley, if desired, and let 
boil up. Then gravy is ready to serve. Mrs. James Kennedy, 
Williams, Ariz. 



290 THE ARIZONA COOK BOOK 

FRIED CHICKEN. 

A pair of spring chickens about two pounds each in weight. 
Draw, singe and be most careful to get all pin feathers off. Cut 
off the wings, neck, legs. Take the ends of the wings, the 
necks and giblets, all but the livers. Cover with cold water 
and a pinch of .salt. Boil until very tender using the liquid for 
the gravy and the giblets, to chop in it. Serve the back and 
breast, leaving the breast whole and the back as well, using 
the upper neck piece for stewing. Take a clean linen cloth and 
wring it frequently out of cold, clear water carefully wiping 
each piece before flouring. After each piece is wiped off flour 
very thickly with pastry flour into which salt and pepper has 
been freely shaken. Have two iron spiders on the stove with a 
large piece of butter in each, allowing it to get very hot. 
When you feel sure that the butter is hot lay the two breasts 
in right side dow r n, allowing both halves to brown nicely, the 
backs, second joints, legs and wings after the skin side is well 
browned. Turn each piece over onto the bone side and cover 
the spiders tightly, pouring a very little of the gravy from the 
giblets in the bottom to create a steam. Cook very slowly for 
fifteen or twenty minutes, lift out on a hot platter, garnish 
with parsley. 

Gravy. 

Into the hot butter sift a tablespoon of flour and stir in the 
liquid from the giblets and allow to thicken smoothly, stirring 
all the time. Chop the giblets fine, add, and allow all to come to 
a boil. Serve in gravy boat. Do not pour on the chicken. 
Wm. B. Mershon, Saginaw, Mich. 

KENTUCKY FRIED CHICKEN. 

Genuine Kentucky fried chicken must be sampled to be fully 
appreciated. Cut up your chicken and soak it for about an 
hour in salted water. Season some flour with sage or prepared 
poultry dressing, pepper and salt and roll the pieces of chicken 
in it. Put into a frying-pan just enough lard to a little more 
than cover the bottom of the pan. This will insure that deli- 
cate brown which always distinguishes genuine Kentucky fried 
chicken. Put the pan in the oven, instead of on the top of 
the stove, as the chicken will cook more evenly and thoroughly 
and will not burn before done, as otherwise it is apt to do. 
Lard is preferable to either butter or pork because it does not 
burn so quickly. If the oven is not too hot, and the frying has 
not been too rapid, by the time the chicken is nicely browned 
you can depend upon its being thoroughly cooked. Miss Helen 
M. Richardson, Massachusetts. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 291 

CHICKEN MARYLAND. 

If possible, select small fowl. Split down the back, having 
iirst been prepared carefully in the usual way. Should the fowl 
be large, disjoint it. Season well, run with flour and then in a 
mixture composed of an egg beaten with a spoonful of cream. 
Then dust with sifted crumbs. Heat clarified butter plain 
may be used and when hot, fry the chicken in this slowly, 
turning over many times until it is an even dark yellow. It 
should have a nice, rich color and if fried slowly and frequently 
turned, this is very easy to obtain. Fry about fifteen minutes, 
then put in covered dish of porcelain or something that will 
stand the heat and put into slow oven for ten minutes. With 
the butter left in the pan, make a cream sauce by mixing two 
spoonfuls of flour, then adding a pint of cream and milk 
mixed, salt and pepper. Do not make it too thick. Chicken 
Maryland is always served with corn fritters and strips of 
broiled bacon, this placed on the platter with the fowl. 

Corn Fritters for Above. 

It is preferable to use fresh corn, although the canned may 
be used. Chop until it looks grated, or grate the ears on a 
greater. Make a batter, using the proportions of a cup of flour 
to a cup and a half of milk, one beaten egg and a pinch of 
salt. This makes a thin fritter. If a thick, puffy one is de- 
sired, add more flour and use baking powder, a teaspoonful to 
two cups of flour. Mrs. E. B. Perrin, Williams, Ariz. 

CHICKEN PATTIES. 

Make a nice rich puff paste. Cut a round from it with a 
medium large cookie cutter, and with a smaller size cutter, cut 
out the middle? of the round, thus leaving a ring. Bake to a 
light brown in a quick oven. Then brush them over with 
beaten egg, and put in the oven one minute to glaze. Fill these 
crusts with minced boiled chicken well seasoned and beaten 
well into a white sauce made of the water in which the chicken 
was boiled. Serve hot. Contributed, Flagstaff, Ariz. 

CHICKEN PIE. 

Select a plump fowl weighing four or five pounds, dress, 
singe and put on in boiling water enough to cover, let boil 
gently until it begins to grow tender. Save the broth with 
the giblets. Now cut the chicken into small pieces ; slice a 
quarter of a pound of fat pork into thin slices and fry it with 
the chicken until all is brown. Take up and stir into the pan 
in which they were cooked a tablespoonful of flour. Stir over 
the fire till brown and thick. Then add a pint of chicken 



292 THE ARIZONA COOK BOOK 

broth, a teaspoonful of salt and quarter teaspoonful of 
pepper; pour gravy over chicken. Line a deep dish with rich 
puff paste and put in alternate layers of chicken, pork and 
sliced raw potatoes; pour in as much gravy as the dish will 
hold. Sprinkle with a little chopped parsley, and cover with a 
top crust. Bake three-quarters of an hour. Mrs. F. H. 
Waite, Winslow, Ariz. 

CHICKEX PIE. 

Dress, clean and cut up two fowl or chickens. Put a kettle 
on range with three pints of water ; as soon as water reaches 
the boiling-point, add chicken, a few pieces at a time, otherwise 
the boiling will be stopped, and the water thus cooled will draw 
out so much of the flavor that the chicken will become tasteless. 
When all is added, cover and cook slowly until meat is tender, 
adding one-half tablespoonful of salt during the last half-hour 
of the cooking. Remove chicken and discard skin and some of 
the larger bones. Strain stock, skim off fat and then cook until 
reduced to four cupfuls. Thicken with one-fourth of a cupful 
of butter mixed with one-third of a cupful of flour. Season 
with salt and pepper. Arrange chicken in serving-dish, strain 
over gravy, let stand over night and reheat for serving. Make 
a decorated cover of a rich pie crust. It is much better to bake 
the paste separately and reheat chicken before covering the pie, 
Contributed, Flagstaff, Ariz. 

CHICKEN PIE. 

Cut up and boil till tender one large or two small one year 
old chickens with plenty of broth to cover it when done. Make 
a rich baking-powder biscuit dough, roll thin, line the sides of 
a deep four quart basin with the dough. Lay in the pieces of 
chicken, sprinkle with salt, pepper, and lumps of butter and 
drop in little pieces of the dough. Thicken the broth with a 
spoonful of flour, and turn in enough of this gravy to cover 
the chicken. Roll a piece of dough one-half inch thick and 
cover the pie, being careful to cut little holes in the cover for 
steam to escape. Be careful to wet the edge so the cover will 
stick, and bake one-half hour. Mrs. H. F. Adams, Williams, 
Ariz. 

PRESSED CHICKEX. 

Take two chickens and boil until tender enough to pick off, 
boil with one large onion and six little chiltipin peppers and 
boil also one sweetbread. After picked off put in a deep dish 
a layer of hard boiled eggs first, then a layer of chicken, then 
a layer of sweetbreads, then eggs, alternating. Leave the soup 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 293 

in the kettle and boil with one teaspoonful of gelatin and 
chicken bones for half an hour, then pour over mould and set 
aside for the night. The soup that is left mould in a cup and 
slice over the top of chicken. Serve this with mayonnaise 
sauce and browned crackers. Remove from the deep dish after 
it is moulded. 

Mayonnaise Sauce for Pressed Chicken. 

To make a mayonnaise perfectly and at the same time cer- 
tain that it does not curdle, add a few drops of lemon juice 
right at the beginning. To make a small quantity, use the 
yolk of an egg, half a teaspoonful of salt and some white 
pepper and the juice of half a large lemon or that of a whole 
lemon. Strain this juice. Mix the yolk and the seasoning, 
adding about three drops of lemon or so and a few. drops of 
oil, whisking briskly with a fork. Add more oil slowly, whisk- 
ing in a cupful of oil and every now and then add a little of the 
lemon. It should be thick, firm and still creamy. Acid a bit of 
rich cream when the mayonnaise is made. You can add to this 
which improves it, chopped green peppers, chopped pimentos, 
chopped pickled English walnuts, and a pinch of English mus- 
tard. Mrs. E. B. Perrin, Williams, Ariz. 

PRESSED CHICKEN. 

Boil two chickens until dropping to pieces, remove skin and 
bones, season with salt and pepper, add the liquor boiled down 
to a teacup or less. Put into a deep tin or mold, pressing well 
down. Let get perfectly cold and slice. Packing into baking 
powder cans makes pretty round slices. If a knuckle of veal 
is boiled with the chicken it will be solid and slice well. Mrs. 
J. L. Richmond, Chicago, Ills. 

CHICKEN RAMEKINS. 

Chop the white meat of a raw fowl fine, add a bit of soda 
size of a pea to a gill of cream. Put this over the fire and as 
it heats add the chicken meat ; cook for a minute, remove and 
cool, then add the beaten yolks of two eggs, season to taste 
with salt and pepper, then fold in the whites of the eggs, turn 
into buttered ramekin dishes and brown. Serve immediately. 
Mrs. William Wente, Manistee, Mich. 

ROAST SPRING CHICKEN. 

Take chicken four months old, clean nicely, and dry. Cut in 
small pieces, roll in flour, lay in dripping pan, sprinkle plenty 
of salt and pepper, dot with butter, cover with sweet milk and 



294 THE ARIZONA COOK BOOK 

bake a nice brown, turn and brown the other side. Bake 
slowly at first till milk is mostly absorbed. For gravy, sprinkle 
in a little flour and add more milk or water, if preferred. 
Mrs. Otto Lebsch, Williams, Ariz. 

Pat O'Brien gave a dinner, to which he invited three or four of his 
neighbors. Pat had allowed his wife to cook only one chicken. When 
dinner was served, Pat took possession of the carving knife, and, in a 
hospitable tone, said to Mrs. Dugan: "What part of the fowl will you 
have?" 

"A leg, if you please," was the answer. 

"An* what part .will yez have? Would yez loike some of the white?" 
Pat inquired of Mrs. O'Hooligan. 

"An" a leg will do me," she answered. 

As each one answered the part of the fowl she desired was given her. 

"What part will yez have, Moike Walsh?" Pat blindly inquired of his 
neighbor. 

"Oi belave Oi will take a leg, too," said Mike, in his most modest 
way, wishing to follow in the footsteps of the rest of the company. 

"Eegorra," said Pat to Mickey, "what does yez think Oi'm carvin 
a spider?" 

SMOTHERED CHICKEN. 

Take a good sized spring chicken, clean thoroughly, take a 
covered roasting pan, now split chicken down the back, place 
breast up in pan, skin one medium sized onion, slice and place 
under chicken, season chicken all over with pepper and salt. 
Put a pint of water in pan, cover, place in moderately heated 
oven, bake for an hour or hour and a quarte , renewing water 
when necessary and baking to a golden brown. Miss Kath- 
erine Anderson, Williams, Ariz. 

ROAST DUCK WITH ORANGE JUICE. 

The ducks being picked, singed and drawn, mince the livers 
with a little scraped bacon, some butter, green onions, mush- 
rooms, sweet herbs and parsley and season with salt and 
pepper. Stuff the ducks with this mixture, cover with slices 
of bacon, wrap in paper and roast them. Put into a stewpan 
a little gravy, the juice of an orange and a few shallots, minced. 
Add a dash of pepper and bring to the boiling point. \Yhen 
the ducks are roasted, place them on a hot platter, remove the 
bacon, pour over them the sauce and serve hot, garnish with 
curly parsley. Juliet Hite Gallaher, Virginia. 

ROAST DUCK. 

Clean, stuff and truss a pair of ducks, place on a rack in a 
dripping-pan, sprinkle with salt and pepper, and cover breast 
of each bird with two thin slices of fat salt pork. If wild ducks 
are used, bake twenty to thirty minutes in a very hot oven, 
basting every five minutes, with fat in pan. If domestic ducks 



WIUJAMS PUBUC LIBRARY ASSOCIATION 295 

are preferred, reduce the heat and bake one and one-fourth 
hours. Garnish with water cress and serve with orange sauce. 

Stuffing for Wild I>uck. 

This stuffing is not eaten : simply added to impart flavor, 
and consists of three small onions put into body of each bird. 
Or apples pared, cored and cut in quarters, and removed before 
serving. 

Stuffing for Domestic Doick. 

Cover stale bread broken in pieces with boiling water and 
let stand until bread has absorbed the water ;then squeeze 
through chees-cloth to press out the water. Season bread 
with salt, pepper, melted butter and finely chopped onions. 

MEXICAN TAMALES. 

Cook one or two chickens, until tender. Remove all meat 
from bones, cut in small pieces, add the liquor in which the 
chicken has been cooked ; this is seasoned well ; add red pepper 
to suit taste, then thicken with corn meal. Roll out into rolls 
the size of link sausage, wrap in the inner husks of green corn 
tie the husks with string at each end to secure them. Boil for 
three hours. Mrs. Geo. Barney, Williams, Ariz. 

SQUABS. 

Take two or four or six squabs ; halve your birds ; place in a 
deep saucepan, about two slices of bacon cut in small dice 
browning in butter; brown your birds, turning often. When 
all is a golden color add one large glass of water, a small 
onion or two, one clove, garlic, a kitchen bouquet, thyme, 
parsley, celery. Let all simmer gently for one and one-half 
hours, then add a cup or two or tender green peas; cook half 
or three-quarters of an hour more, add a little water if neces- 
sary, salt and pepper. Place squabs on toasted bread and 
garnish with the peas, removing all garden bouquet, thicken 
with spoonful of flour dissolved in water before using. Miss 
Florence Parker, Los Angeles, Calif. 

FRICASSE OF TURKEY. 

Cut some slices from the remnants of roast turkey and re- 
serve them. Break the bones into small pieces ; place these with 
skin and trimmings in a stew pan with a strip of lemon-peel, 
an onion, a bunch of herbs, some peppercorns and salt. Cover 
with water and allow to simmer for two hours. Then strain 
and remove all fat from surface and allow to cool. Next, 
place the meat in the above and let it warm through very 



296 

slowly. Thicken the gravy with brown stock ; add any flavor- 
ing that may be desired, and stir all well together. Serve on 
a hot dish, garnished with toast. Lawrence Irwell, New York. 

MUSHROOM AND OYSTER STUFFING FOR TURKEY. 

Grate a small loaf of stale bread into a bowl, season with 
salt, pepper, celery seed and a little ground mace. Add' a 
pint of small oysters that have been well drained and half a 
pint of button mushrooms. Heat in a saucepan half a pint of 
oyster liquor, stirring in as it is about to boil, a teaspoonful 
of cornstarch, two of butter and two tablespoonfuls of cream, 
first moistening the cornstarch in cold water. Be sure that it 
boils; when cold, gradually blend with the other ingredients 
and use. Contributed. 

ROAST SPRING TURKEY, OYSTER SAUCE. 

Singe, draw, wash and truss (not stuff) young turkey. 
Roast about an hour, basting well with liquor in pan, made 
of water, butter, little onion, salt and pepper. Serve with 
good brown gravy or oyster sauce. Mrs. Win. F. Dermont. 
Williams, Ariz. 

Casey "How do you tell the age of a turkey?" 

Pat "By the teeth." 

Casey-^"A turkey hasn't got teeth." 

Pat "No; but I have." 

ROAST TURKEY, STUFFED. 

Select a young, good sized bird, singe, draw, wash and 
dry. Stuff with a mixture of dry bread, soaked in warm 
water, seasoned with pepper, salt, melted butter, sage-savory, 
celery, grated onion, mixed herbs, and one beaten egg. Sew- 
up the openings, tie the legs and wings well into the body. 
Put in baker with plenty water, containing butter (onion juice, 
if preferred), pepper and salt. Baste well and often, in mod- 
erate oven. If tips of wings, legs, neck and tail seem to brown 
and bake too rapidly, cover with a dough jacket made stiff of 
flour and water, which must'be removed before taking from the 
oven. Serve hot. Garnish platter with water cress and grapes, 
or any desired way. Always serve cranberries. 

Gravy with Roast Turkey. 

Turn off some of the grease from the pan, put on fire, add 
milk or water, allowing it to cook until the dressing, etc., 
loosens from bottom of pan, stir in browned flour, add the 
cooked and chopped giblets. Serve hot. Mrs. Win. F. Der- 
mont, Williams, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 297 

CREAMED CHICKEN IN MACARONI MOULD. 

Cook the day before serving one-half package of macaroni 
in salted water until tender, do not break the pipes, wash off 
the paste in cold water by holding the dish under the cold water 
faucet, butter well any mould with a flat surface, arrange the 
macaroni first on the bottom, and then on the sides. Have 
ready two large cups of creamed chicken, hot and quite thick, 
place in center of mould till the dish is full. Bake half an hour 
in a pan of hot water in a hot oven, turn out on a hot platter, 
serve with a cream sauce sprinkled with rings of olives or Hor- 
net Mushrooms. 

WHOLE FOWL. 

Singe the chicken, turkey or duck, wipe inside and out with 
a damp cloth and dust with flour, pepper and salt ; then lay in 
the casserole and skewer to the breast four thin slices of fat 
salt pork. If stuffing is desired place it in the chicken just as 
you would if roasting in a pan. Set the breast-side down in 
the casserole and add the giblets, which consists of the liver, 
gizzard, heart and the neck, which should be chopped closely 
to the breast, leaving the neck skin attached so to bring over 
and securely covering the breast cavity ensuring the stuffing 
from oozing out. Truss the chicken neatly as it will be more 
easily cooked and carved. Cover and cook in a hot oven for 
fifteen minutes, counting from the time the fowl begins to 
cook ; then reduce the heat and cook until tender. An hour 
before this point arrives, skim off all surplus fat; then add 
quartered, pared potatoes, parboiled onions (small ones) to 
the casserole; cover and return to the oven to finish cooking. 
This resembles roasted chicken or turkey and the closely :ov- 
ered utensil keeps the flavor confined to the fowl. 

A Lucky Turkey. 

After having listened, at a Christmas dinner, to Jones' stale jokes, 
Smith said: "I say, Jones, the Christmas turkey is luckier than we 
are." 

Jones "In what way?" 

Smith "He isn't stuffed with chestnuts until after he is dead." 



298 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 299 



PUDDINGS 



"The proof of the pudding is in the eating." 
ANGEL PUDDING. 

One cup granulated sugar, two eggs beaten light, two table- 
spoons flour, one teaspoon baking powder, one cup chopped 
dates, one cup English walnuts chopped, flavor with vanilla. 
Mix and bake in pudding dish for forty minutes. Serve with 
whipped cream. Miss Ida Douglass, Indianapolis, Ind. 

APPLE PUDDING. 

Fill a quart pan alternately with sliced sour apples and 
sugar, add one-half cup of water, put weight on cover and 
bake three hours. Mrs. George A. Cole, Middletown, Conn. 

APPLE PUDDING. 

Place alternate layers of bread crumbs and apples chopped 
fine in a pudding dish sprinkled over with sugar and add a 
little nutmeg, several pieces of butter. Pour over .all a cup 
of boiling water, cook until apples are done. Serve with cream 
and sugar. Mrs. D. J. Brarnan, Oceanside, Calif. 

BANANA PUDDING. 

Make a soft custard of the yolks of three eggs, one pint 
milk, three tablespoons sugar, flavoring to taste. When cold 
pour this over alternate layers of lady fingers, and sliced 
bananas arranged in a dish, and place the well beaten \vhites, 
flavored and sweetened, on top. Manistee Public School, 
Manistee, Mich. 

BATTER PUDDING. 

One cup butter, one cup sugar, two eggs, one cup milk, two 
eggs, one cup milk, two heaping cups flour mixed into the 
batter, one teaspoon baking powder. Bake in moderate oven. 
Any sauce may be used with this pudding. Mrs. W. Patter- 
son, Williams, Ariz. 

BLACK PUDDING. 

One teacupful black molasses, one-fourth teacupful butter, 
one-half teacupful sour milk, two cupfuls flour, one-half tea- 
sponful soda, one-half teaspoonful cinnamon and cloves. 
Steam one hour, then set in oven five minutes. Sauce : One 
teacupful sugar, three- fourths teacupful butter beaten to- a- 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 3Q1 

cream; add one egg, one tablespoonful vinegar, cooked in 
rice boiler. Contributed, Williams, Ariz. 

BLACKBERRY PUDDING. 

One and one-half cups flour, one-half cup molasses, one- 
half cup sour milk and one level teaspoon soda, one-half tea- 
spoon salt, break in one egg, stir well, add two cups well 
floured blackberries, one tablespoon soft butter, mix again. 
Place in an ungreased covered mould or a tightly covered 
basin and steam two hours. Ten minutes before serving turn 
from the mould and put on tin and place in oven a moment 
to dry. 

Sauce for Above. 

Place in sauce pan one-fourth cup soft butter, one cup pul- 
verized sugar, beat thoroughly, add one cup sweet milk. Be- 
fore serving hot add the well beaten whites of two eggs, sea- 
son with vanilla or mashed fresh- berries, garnish with black- 
berries on the stems and leaves, and tablespoon whipped 
cream placed alternately with the berries and leaves. Quan- 
tity for six persons. Miss Harriet E. Teft, Williams, Ariz. 

BREAD PUDDING. 

Two cupfuls sweet milk, one crustless slice of bread and 
butter one-half inch thick, three eggs, saving one white for the 
meringue. Sweeten to taste. One-fourth cupful seedless rais- 
ins, rinse and put in saucepan with enough water to cover. 
Boil five to ten minutes, cut raisins in halves ; season with va- 
nilla, nutmeg and cinnamon. Put butter the size of a walnut 
on top small pieces. Bake, cover with a meringue, and 
brown in oven slightly. If desired, serve with hard sauce, or 
cream and sugar. Mrs. Jake Buss, Williams, Ariz. 

"Cast your bread in the; cupboard 

And in a few days 
It will come out in a pudding." 

EXCELLENT BREAD PUDDING. 

One pint bread crumbs, one quart milk, yolks four eggs 
beaten light, one small cup sugar, grated rind of a lemon, 
butter size of an egg. Mix all together and bake. When cool 
spread with preserve or jelly. Beat the whites of two eggs 
with one tablespoon powdered sugar and juice of lemon; 
brown lightly, serve with whipped cream. Mrs. Poison, Wil- 
liams, Ariz. 



302 THE ARIZONA COOK BOOK 

BUCKEYE PUDDING. 

Two-thirds cupful molasses, one-half cupful warm water, 
one-half teaspoonful soda, dissolved; one and one-half cupfuls 
flour, yolks of two eggs, one cupful chopped raisins ; steam two 
hours. Sauce : One cupful pulverized sugar, one-half cupful 
butter, whites of two eggs, one tablespoonful hot water. 
Cream butter and sugar, add hot water and then whites of 
two well beaten eggs and chopped walnuts. Serve just warm. 
Mrs. Dermont, Williams, Ariz. 

CARROT PUDDING. 

One cup of carrots grated raw, one cup of grated raw po- 
tatoes, one cup of sugar, one cup of flour, one and three- 
fourth cups of currants and raisins each, one-half cup of suet 
or butter the size of an egg, one teaspoonful of soda, one tea- 
spoonful cinnamon and one-half teaspoon of cloves, pinch of 
salt. Bake. Mrs. S. G. Elliott, Kingman, Ariz. 

CARROT PUDDING. 

Oue cup sugar, mix with butter size of an egg, one cup of 
grated carrots, one cup of grated potatoes, one cup of fruit 
(i. e., raisins, currants and citron), one cup of flour, one tea- 
spoonful each of all kinds of spices, one teaspoonful of soda 
mixed with grated potatoes and put in last. Mrs. John Clark. 
Flagstaff, Ariz. 

CARROT PUDDING. 

Pound in a mortar the red part of two large carrots after 
they have been boiled, add a slice of grated bread, two ounces 
of melted butter, two ounces of sugar, one tablespoon of mar- 
malade, one-half teaspoon of grated nutmeg, four well beaten 
eggs. Mix all well together ,bake in a dish lined with puff 
paste. Contributed. 

CHERRY PUDDING. 

Two cupfuls flour, one-half teaspoonful soda in one cupful 
sour milk, one-fourth cupful sugar, butter size of a walnut, 
pinch salt. Beat butter and sugar first, then break in one egg, 
add milk and flour alternately to keep smooth, then cupful 
cherries. Butter inside of individual cups, fill one-third full, 
steam one hour or more; serve hot. Use any butter sauce, 
juice of cherries added. Miss Charlotte Wickstrom, Hart- 
ford, Conn. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 303 

HOT CHOCOLATE PUDDING. 

Two ounces chocolate, one pint milk, one teacupful bread 
crumbs, two eggs, one-half teaspoonful salt, one-half cupful 
butter, melted ; one cupful sugar, one-half cupful raisins, one- 
half cupful currants, one-eigth of a nutmeg, grated. Boil the 
chocolate, milk and salt together, and when smooth pour over 
the crumbs; let it stand one hour, then mash fine. Beat the 
eggs light, add them and the melted butter, and then the 
fruit, spices and sugar. Grease a pan, turn in the mixture, 
and steam one hour. Serve with cream or a pudding sauce. 
Mrs. Jos. S. Amundsen, Williams, Ariz. 

CHOCOLATE PUDDING. 

One pint bread crumbs, one quart of milk ; scald together, 
add one tablespoon melted butter, one cup sugar, eight table- 
spoons grated chocolate; when cool, two well beaten eggs. 
Bake. 

Sauce. 

One tablespoon butter and one cup sugar beaten to a cream ; 
add vanilla and well beaten yolks of two eggs, whip in the 
whites. Mrs. E. H. Ayer, Detroit, Mich. 

CHOCOLATE PUDDIXG. 

Half a cup of tapioca, add boiling water, stir constantly 
until thick and clear. Stir in one-fourth cake of baker's 
chocolate and remove from the stove. Add one cup of sugar, 
half teaspoonful of salt, a teaspoonful of vanilla, and stiffly 
beaten whites of two eggs. Pour into individual cups with 
whipped cream and halves of English walnuts on each cup. 
Miss Vienna Ogborne, Newcastle, Ind. 

CHOCOLATE PUDDING. 

Two cups milk, two tablespoons grated chocolate, two table- 
spoons sugar, two tablespoons cornstarch, vanilla. Put milk 
and sugar in double boiler. Mix the other ingredients to- 
gether and when the milk and sugar boil, pour the mixture in, 
stirring about four minutes. Remove and place in molds. 
Serve with whipped cream. Mrs. A. F. Johnson, Williams, 
Ariz. 

COCOANUT PUDDING. 

Place one pint of milk on stove, when boiling add two table- 
spoons of cornstarch dissolved in a little milk, and scant one- 
half cup of sugar, stir until smooth, take from fire, stir in the 



304 THE ARIZONA COOK BOOK 

beaten whites of four eggs, flavor with vanilla. When slightly 
cool add one-half of a grated cocoanut. Mrs. George A. 
Cole, Middletown, Conn. 

MRS. SYNIMES' CHRISTMAS PUDDING. 

One-half pint sweet milk, one cup sugar, one-half package 
gelatine dissolved in one-half pint cold water, one-half 
cup almonds (blanched) chopped, one cup raisins chop- 
ped, five eggs beaten separately, two teaspoons vanilla, three 
dozen macaroons, broken up. Heat milk, sugar, gelatine and 
water first, add other ingredients and cook in a double boiler 
until thick. Pour into moulding dish. When cold, slice and 
serve with whipped cream or any pudding sauce. Miss Kath- 
arine Wells, Glendale, Calif. 

COCOANUT PUDDING. 

Two eggs, one-half cup sugar, one-eighth teaspoonful salt, 
one-half cup cocoanut, one cup cracker crumbs ; flavor to taste. 
Beat eggs, sugar and salt until light, add hot milk, cocoanut 
and cracker crumbs. Bake thirty-five minutes. 

Sauce. 

One-half cup creamed butter. Before serving add one cup 
powdered sugar, one-fourth cup boiling water, one teaspoonful 
flavoring, the \vhite of an egg beaten foamy, two tablespoon- 
fuls fruit juice. Mrs. T. E. Pollock, Flagstaff, Ariz. 

WHITE CORNSTARCH PUDDING. 

One pint milk, two tablespoons sugar, two tablespoons corn- 
starch, salt, boil till it thickens and is well cooked : remove 
from the stove and stir in the well beaten whites of two eggs, 
flavor with vanilla and mould. To be eaten with a custard 
sauce made with a pint of milk, three-fourths cup sugar and 
yolks of two eggs. Miss Vienna Ogborne, New Castle, Incl. 

COTTAGE PUDDING. 

One-half cup sugar, one-half cup milk, one small tablespoon 
butter, one and one-half teaspoons baking powder, one egg. one 
and one-half cups flour. Bake in greased pan. Serve with 
hot cream sauce. 

Sauce. 

White of an egg beaten stiff, one teaspoon cornstarch, one- 
half cup powdered sugar gradually beaten into white of an 
egg, add yolk and beat. Pour on one cup of boiling milk, add 
one tablespoon butter, bring to boil, flavor. Mrs. McDonald 
Robinson, Williams, Ariz, 



WIUJAMS PUBUC LIBRARY ASSOCIATION 305 

COTTAGE PUDDING. 

One cup sugar, one tablespoon butter, creamed; one beaten 
egg and one cup milk, two cups flour and two teaspoons bak- 
ing powder. Bake in moderate oven. Serve with lemon 
sauce. Mary Beatrice (Beebe) Smith, Williams, Ariz. 

COTTAGE PUDDING. 

One cup flour, one-fourth cup sugar, one-half cup milk, two 
teaspoons baking powder, one-fourth teaspoon salt, one-fourth 
teaspoon butter. Sift dry ingredients together, add beaten egg 
and milk, then butter. Bake in shallow pans. 

Sauce for Same. 

One tablespoon flour, two tablespons sugar, four tablespoons 
cocoa. Mix, then add boiling water and cook a few minutes. 
Mrs. W. Patterson, Williams, Ariz. 

DATE PUDDING. 

One cup boiled rice, one cup dates (seeded) stewed with one 
cup sugar and a little water. Thoroughly mix rice and dates. 
Serve with whipped cream. Mrs. McDonald Robinson, Wil- 
liams, Ariz. 

DATE PUDDING. 

One-half pound dates, one-fourth pound suet. Chop dates 
and suet until very fine, then add five ounces sugar, one-half 
pound finely grated bread crumbs, nutmeg and a pinch of salt. 
Mix all together with two well beaten eggs, put the mixture 
into a pudding mould, and boil or steam four hours. Con- 
tributed, Saginaw, Mich. 

DATE PUDDING. 

One pound stoned dates, one-half cup sugar, one teaspoon 
ginger, one scant teaspoon salt, one-half cup milk, one-half 
pound suet, one cup flour, one teaspoon cinnamon, two eggs, 
and one cup soft bread crumbs. Run dates and suet together 
through a meat grinder. Mix all the ingredients, adding the 
beaten eggs last. Turn into a well buttered baking dish or 
mould and bake two hours. Serve with a hard sauce. Mrs. 
Roy Perkins, Williams, Ariz. 

LIGHT FRUIT PUDDING. 

Work one-half cupful of butter until creamy, add two table- 
spoonfuls of sugar, two eggs well beaten, one cupful of milk 
and two cupfuls of flour mixed and sifted with three teaspoon- 
fuls of baking powder; then add three- fourths of a cupful of 



306 TH ARIZONA COOK BOOK 

raisins seeded and cut in pieces, one-fourth of a cupful of citron 
thinly sliced and cut in narrow strips; fruit to be dredged 
with one-fourth of a cupful of flour. Turn into a buttered 
melon mould, tie down cover and steam one and one-half 
hours. This recipe is given in consideration of the children. 

STEAMED FIG PUDDING. 

One pound figs chopped fine, three-fourths pound suet, one 
cup sugar, one pound bread crumbs, two eggs, some cinnamon 
and any scraps of jelly you may have. Knead well with the 
hands, steam six hours. Serve with hard sauce. Mrs. George 
A. Cole, Middletown, Conn. 

GRAHAM PUDDING. 

One-half cup molasses, one-half cup sweet milk, one egg, 
four tablespoons melted butter, one-half cup chopped raisins, 
one-half cup chopped nuts, one and one-half cups graham flour 
(roll raisins and nuts in the flour), one-half teaspoon soda, 
one-half teaspoon salt. Boil two and one-half hours in double 
boiler. Serve with lemon sauce. 

GRAHAM PUDDING. 

One-half cup butter, one cup raisins, one teaspoon of cinna- 
mon, one teaspoonful of cloves, one and one-half cups of 
graham flour, stir together. One cup molasses, one teaspoon- 
ful soda, one cup sour milk. Sauce : One-half cup sugar, one 
tablespoon butter, one cup hot water, one teaspoonful vinegar, 
one teaspoonful nutmeg, t\vo teaspoonfuls of cornstarch. 
Mrs. Jas. A. Johnson, Williams, Ariz. 

GRAHAM PUDDING. 

Two cups graham flour, one cup molasses, one cup sweet 
milk, one cup raisins, two teaspoons soda. Steam three hours 
or more. To be eaten with any desired sauce. Mrs. Geo. \\ . 
Glowner, Williams, Ariz. 

HARVARD PUDDING. 

Harvard Pudding has the advantage of being inexpensive 
as well as being toothsome and very nutritious. Melt three 
tablespoonfuls of butter, add one-half cupful of molasses, one- 
half cupful of milk and one and two-thirds cupfuls of flour 
mixed and sifted with one-half teaspoonful of soda and one- 
fourth of a teaspoonful each of salt, clove, alspice and nutmeg ; 
then add one-half pound of dates stoned and cut in pieces. 



WILUAMS PUBLIC LIBRARY ASSOCIATION 3Q7 

Turn into a buttered mold, cover and let steam two and one- 
half hours. This is an economical dish. Serve with 

Sterling Sauce. 

Cream one-half cupful of butter and add gradually, while 
beating constantly, one cupful of brown sugar ; then add four 
tablespoonfuls of milk and one teaspoonful of vanilla. Add 
the milk very gradually, or a separation will probably take 
place. Three-fourths of a cupful of raisins seeded and cut in 
pieces may be substituted for the dates in the pudding, but the 
dates have a more distinctive flavor. 

BOILED INDIAN PUDDING. 

Two cups cornmeal, one-half cup flour, one-half cup chopped 
suet, one and one-half cups sweet milk, three eggs, two tea- 
spoons baking powder, one teaspoon salt. Boil in a mold or 
bag three or four hours, or more. Serve with maple sugar and 
cream, or with a thin syrup of brow r n sugar with a little butter 
and nutmeg. Contributed, Saginaw, Mich. 

INDIAN BAKED PUDDING. 

One-third cup corn meal, scalded in two cups of milk, add 
two cups of milk, one-half cup of butter, one and one-half 
cups brown sugar, two eggs beaten separately, salt, nutmeg, 
one teaspoon ginger. Bake one hour. Serve with cream. 
Contributed, Saginaw, Mich. 

NEW ENGLAND BAKED INDIAN PUDDING. 

Boil a quart of milk and turn it over a pint sifted Indian 
meal. Stir well, so as to scald the meal; then mix three 
tablespoonfuls wheat flour with a pint of cold milk, stirring 
it gradually into the flour, so as to have it free from lumps. 
Turn it on to the Indian meal and mix the whole well together. 
When the whole is just lukewarm, beat three eggs with three 
tablespoonfuls sugar and stir into the pudding, with one tea- 
spoonfuls salt, two of cinnamon, or half a nutmeg, grated, and 
two tablespoonfuls butter, or suet, chopped fine. Add, if you 
wish the pudding very rich, a cupful seeded raisins, but they 
should not be put in until the pudding has baked five or six 
minutes. If .raisins are put in ,an additional cupful of milk will 
be required, as they absorb a great deal of moisture. A very 
good Indian pudding may be made without eggs, if a cup 
more meal is used and no flour. It takes three hours to bake 
an Indian pudding without eggs ; with eggs, it takes less time. 
John.Langowsky, Fray Marcos, Williams, Ariz. 



308 THE ARIZONA COOK BOOK 

MARSHMALLOW PUDDING. 

One heaping tablespoon of gelatine, one cup of boiling 
water, four whites of eggs, one cup of sugar, one tablespoon of 
vanilla. Mrs. John Clark, Flagstaff, Ariz. 

NESSELRODE PUDDING. 

Three cups milk, one and one-half cups sugar, yolks five 
eggs, one-half teaspoon salt, one pint thin cream, one-fourth 
cup pineapple syrup, one and one-half cups French chestnuts. 
Make custard of first four ingredients, strain, cool, add cream, 
pineapple syrup. Then chill. To prepare chestnuts : Shell, 
cook in boiling water till soft and force through strainer. Line 
a two quart melon mould with part of mixture. To remainder 
add one-half cups candied fruit, cut small one-fourth cup Sul- 
tana raisins and eight chestnuts broken in pieces first soaked 
several hours in Maraschino syrup, fill mould, cover, pack in 
salt and ice. Let stand two hours. Serve with whipped cream, 
sweetened and flavored with Marachino syrup. Mrs. H. R. 
Ferguson, Williams, Ariz. 

NESSELRODE PUDDING. 

One tablespoon gelatine, one-third cup cold water, one 
cup orange juice, one-third cup boiling water, one cup sugar 
and juice of one lemon, one cup whipped cream, one tablespoon 
sugar, one-half teaspoon vanilla. Soak gelatine in the one- 
third cup cold water; when soft, pour on boiling water, add 
sugar and lemon juice, cool and when firm stir in orange juice. 
Then beat with egg beater, whipped cream, vanilla, and sugar, 
then add to gelatine. Line mould with sections of orange, fill 
with prepared filling, and put on ice to cool. Serve with 
whipped cream. Mrs. C. E. Dermont, Metcalf, Ariz. 

NEW PUDDING. 

Cover one-third package of gelatine with cold water, let 
stand an hour, add one pint boiling water and juice of two 
lemons, sweeten to taste. When cold and begins to thicken 
whip stiff, then add the beaten whites of three eggs, beat all 
lightly. Use the yolk of three eggs, and one pint of milk for 
a custard to serve over it. Mrs. George A. Cole, Middletown, 
Conn. 

DELICIOUS NUT PUDDING. 

One cup of molasses, one cup chopped suet, one cup sweet 
milk, one cup seedless raisins, three cups flour, one pound of 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 309 

walnuts, one-half pound chopped figs, one grated nutmeg, 
one teaspoon cinnamon, one teaspoon soda. Mix and steam 
three hours. Mrs. W. Patterson, Williams, Ariz. 

ORANGE PUDDING. 

Peel and slice four oranges, sprinkle with sugar and set 
aside for one-half hour. Make a custard of the yolks of two 
eggs, one tablespoon cornstarch and one pint milk. Pour this 
over the oranges. Whip fhe whites of the eggs and put on 
top and brown. Set on ice until served. Miss Watson, Bay 
City, Mich. 

PINEAPPLE PUDDING. 

Soak one-half box of gelatine in one pint water for one hour, 
add one pint boiling water and one pint sugar. Place over the 
fire, and when it comes to a boil remove from the fire and add 
one can of grated pineapple and the juice of one lemon. Set 
on ice to form and when cold serve with cream. Mrs. J. D. 
Munson, Manistee, Mich. 

PLUM PUDDING. 

One cup chopped suet, one cup chopped nuts (English wal- 
nuts), one cup raisins, one cup currants, one teaspoon extract 
of lemon, one teaspoon cloves, one teaspoon cinnamon, one 
teaspoon soda dissolved in hot water, one cup of sweet milk, 
three mixing spoonfuls of molasses, three cups of flour. Steam 
four hours. 

Sauce. 

One cup of sugar, one-half cup of butter. Warmed, but 
not boiled, to which add two well beaten eggs just before serv- 
ing. Mrs. John Clark, Sr., Flagstaff, Ariz. 

PLUM PUDDING. 

One-half pound currants, one-half pound bread crumbs, one- 
half pound raisins, one-half cup molasses, one and one-half 
pounds flour, three eggs, one-half pound suet. One-half 
pound sugar, one-fourth pound citron, grated peel of one 
lemon, a pinch of soda and a little salt, one ounce mixed 
spices, one cup of milk. Mix dry ingredients and then add the 
liquids. If too firm add a little milk, divide the mixture in two 
parts, put in cloth and boil four hours. Serve with hard sauce. 
Mrs. John Langowsky, Williams, Ariz. 

PLUM PUDDING. 

One cup suet, one cup molasses, one cup milk, one cup rais- 
ins, one cup currants, one-half cup citron, three eggs, three 



310 THE ARIZONA COOK BOOK 

cups flour, one tablespoon each of spices, small spoon salt, one 
teaspoonful baking powder, one-half teaspoon soda dissolved 
in milk. Steam four or five hours. -Mrs. David Roberts, 
Yuma, Ariz. 

ENGLISH PLUM PUDDING. 

One-fourth pound each chopped suet, raisins, currants and 
sultanas, two ounces each chopped mixed, lemon, orange, cit- 
ron peel and bread crumbs, one-fourth pound brown sugar, 
two eggs, two ounces vinegar, one ounce chopped almonds, lit- 
tle grated nutmeg and salt. Pour flour into a basin, add salt, 
crumbs, floured currants, raisins, sultanas, and the peels. Mix 
all well together, add grated nutmeg, almonds, vinegar, the 
beaten sugar and eggs, and moisten with one cup sweet milk. 
Turn pudding in well buttered mold. Steam four hours or 
more. Serve with hard sauce. Mrs. E. N. Crawford, Gold- 
field, Nev. 

ENGLISH PLUM PUDDING. 

One and one-half pounds of seedless raisins, one and one- 
half pounds of citron or lemon peel chopped fine, three-fourth 
pound of suet, one- fourth pound of brown sugar, one-half 
nutmeg, three-fourth pound of bread crumbs, one teaspoon of 
cinnamon. Mix all ingredients together, beat five eggs until 
light, add to them one-half pint of grape or orange juice, pour 
over the dry ingredients, and mix thoroughly, put in cloth and 
steam for five hours. This will keep several months. 

Sauce. 

One-half cup of butter, one-half cup of sugar, one-half cup 
of cream. Rub butter and sugar together, beat cream hard 
and serve. Mrs. Wm. Haynard, Los Angeles, Calif. 

FROZEN PLUM PUDDING AND SAUCE. 

One heaping tablespoonful of powdered gelatine, one-half 
cupful of boiling water, one cupful of cold water, one cupful of 
sugar, two cupfuls of whipped cream, one-half cupful of clean- 
ed Sultana raisins, one cupful of mixed chopped nut meats, 
one-half pound of candied fruits, yolks of three eggs. Dissolve 
the gelatine in the boiling water. Cook together the sugar and 
cold water until they form a fine thread. Add this syrup to the 
beaten yolks of the eggs; beat till cool, add the gelatine, fold 
in the whipped cream, then add the raisins and nuts. Freeze. 
When ready to pack add the candied fruits in alternate layers. 
If a sauce is desired serve whipped cream, sweetened and 
flavored with vanilla. 



WILUAMS PUBLIC LIBRARY ASSOCIATION 31 1 

GOOD SUBSTITUTE FOR PLUM PUDDING. 

One cup of grated raw carrots, one cup of grated raw pota- 
toes, one cup of finely chopped suet, one cup of brown sugar, 
one cup of seeded raisins, one cup of currants, one and one-half 
cups of flour, one teaspoonful soda, one teaspoonful salt, one 
teaspoonful ground cinnamon, one-half teaspoonful ground 
allspice, one pinch of ground cloves, one pinch of ground mace. 
Steam three hours, serve with hard sauce. R. K. Stark- 
weather, Escalante Hotel, Ash Fork, Ariz. 

ORANGE ROLLY POLLY. 

Make a very light biscuit dough, roll thin, spread with but- 
ter, cover with sugar and sliced oranges, roll up and bake in a 
rather slow oven. Serve with sauce made of : One tablespoon- 
ful of flour, one tablespoon of butter, and enough boiling water 
to make creamy. When cool add white of one egg beaten stiff, 
and a teaspoonful of vanilla. Mrs. Lloyd, Sedro Wooley, 
Wash. 

POTATO PUDDING. 

Twelve small potatoes, twelve eggs. Grate potatoes after 
boiling them, yolk of eggs mixed with potatoes and salt. 
Whites beat to foam, mix after. Bake in quick oven. Sauce 
to taste. Mrs. Patrick Johnston, Williams, Ariz. * 

PRUNE PUDDING. 

Prune pudding is another eggless cold dessert. Pick over 
and wash one-half pound of prunes, add two cupfuls of cold 
water, cover and let stand two hours; then cook in water 
until soft. Remove stones from prunes, crack and add 
meat from stones to prunes. Then add one cupful of sugar, 
one-inch piece of stick cinnamon and enough boiling water 
to that in which the prunes were cooked to make one and 
one-third cupfuls. Bring to the boiling-point and let boil ten 
minutes. Dilute one-third of a cupful of corn starch with cold 
water until mixture will pour easily. Add gradually, while 
stirring constantly, to prune mixture and let simmer five 
minutes. Remove stick cinnamon, turn into a pudding-dish 
and chill. Serve with sugar and cream. 

PUFF PUDDING. 

Four eggs beaten separately, one tablespoonful of sugar to 
each egg yolk, beaten in one spoonful at a time, a few drops of 
lemon juice or lemon extract stirred in drop by drop, one-half 
teaspoonful of baking powder, add the well beaten whites of 



312 THE ARIZONA COOK BOOK 

eggs last. Bake ten or fifteen minutes in rather quick oven and 
serve immediately with plain cream or foamy sauce. Mrs. 
Grosse, Albuquerque, New Mexico. 

QUICK PUFF PUDDING. 

Stir one pint flour in which has been mixed two teaspoons 
of baking powder, and a little salt, into milk until very soft. 
Place in the steamer well greased cups, put in each a spoonful 
of batter, then one of berries, (steamed apples, peaches, or 
raisins). Cover with another spoonful of batter, and steam 
twenty minutes. This pudding is delicious, made with fresh 
strawberries and eaten with sauce made as follows : Two eggs, 
one-half cup of butter and one cup sugar beaten thoroughly 
xvith one cup boiling milk and one of strawberries. Mrs. H. M. 
Stark, Williams, Ariz. 

RICE PUDDING. 

Boil rice in double boiler in milk enough to keep grains from 
sticking, season with a little salt and vanilla. Egg Custard : 
Two eggs to one pint milk, sugar to sweeten, cook. Pile rice 
in center of dish and pour custard around, and garnish with 
whipped cream. Be sure and pour all milk from rice before 

serving. Mrs. John Juhl, Williams, Ariz. 

i 

RICE PUDDING. 

Cook one-fourth cupful rice in one pint milk and one-half 
pint water, with one tablespoonful butter, one-half teaspoon 
salt, one teaspoon sugar. When cooked and cold, add one pint 
sweet milk, one tablespoonful white flour, two tablespoonful 
sugar, two eggs well beaten, pinch nutmeg. Bake slowly in 
dish setting in water. Serve with cream and sugar. Mrs. 
Chas. Newberg, Williams, Ariz. 

CREAMED RICE PUDDING. 

T\vo tablespoons rice, one quart milk, one-fourth cup sugar, 
pinch salt, flavoring to taste. Bake two hours in moderate 
oven in covered dish. Serve with cream. Mrs. Montgomery, 
Williams, Ariz. 

APPLE SAGO PUDDING. 

Pare and core one-half dozen tart apples, pour over them one 
cup of water, cover tight and cook until the apples are quite 
tender but not quite done, pour off the juice, fill the cores with 
sugar, using one cupful, pour over them two-thirds cup of 
fine sago which has been soaked one hour in cold water, and 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 313 

on top of this put bits of butter and the juice from the apples, 
also a fine sprinkling of cinnamon. If apples are not very tart 
sprinkle over them the juice of one-half lemon. Bake rather 
rapidly for one hour. Contributed, Manistee, Mich. 

SNOW PUDDING. 

Snow pudding that is "different" : Thoroughly mix one- 
fourth of a cupful of corn-starch with one-third of a cupful of 
sugar and one-fourth of a teaspoonful of salt. Add cold water 
gradually, until mixture will pour easily; then add gradually 
to two cupfuls of boiling water. Bring to the boiling-point 
and let simmer five minutes ; then add the whites of two eggs 
beaten until stiff and two tablespoonfuls of lemon juice. Turn 
into a mould, chill thoroughly, remove from mold and serve 
with 

Sauce. 

Scald one and three-fourths cupfuls of milk in double boiler. 
Mix thoroughly one-fourth of a cupful of sugar, one table- 
spoonful of corn starch and one-fourth of a teaspoonful of salt. 
Beat the yolks of two eggs slightly, add one-fourth of a cupful 
of milk ; then add to dry ingredients. Turn mixture into the 
scalded milk and cook six minutes, stirring constantly. Strain, 
cool and flavor with vanilla or lemon extract. 

SUET PUDDING. 

One cup molasses, one cup sweet milk, one cup suet, chopped 
fine, or one-half cup melted butter; one cup raisins, one-half 
cup currants, two and one-half cups flour, one-half teaspoon 
soda. Mix well, salt and spice to taste and steam two hours. 
Mrs. H. M. Stark, Williams, Ariz. 

SUET PUDDING. 

One cup molasses, one cup suet, one-half cup sugar, two cups 
sweet milk, one teaspoon soda, three cups flour , one-half pack- 
age raisins, one-half package currants, one teaspoon ground 
cloves, allspice and cinnamon. Steam four hours. Use any 
sauce desired. Mrs. Amos Adams, Williams, Ariz. 

SUET PUDDING. 

Two eggs, one cup sugar, one cup suet chopped fine, three- 
fourths cup New Orleans molasses, one cup sour milk, one 
teaspoon soda, one cup raisins, one cup currants, one teaspoon 
cinnamon, one teaspoon vanilla and little bit allspice, one tea- 
spoon salt; enough flour to make thick batter. Steam four 
hours. Serve with any sauce. Mrs. Montgomery, Williams, 
Ariz. 



314 THE ARIZONA COOK BOOK 

SUET PUDDING. 

One cup each chopped suet, molasses, sweet milk, raisins, 
almonds (blanched), cut in strips and browned in oven, three 
and one-half cups flour, one egg, one teaspoon each cloves, cin- 
namon, nutmeg and soda and little salt. Steam three hours 
and serve with sauce. This pudding is good same day it is 
made or three months afterwards. 

Sauce. 

Beat two eggs till very light, add one cup powdered sugar 
gradually and continue beating, add one-half cup cream whip- 
ped and flavor with vanilla. Mrs. C. F. Philbrook, Bisbee, 
Ariz. 

SWEET PUDDING. 

One pound seedless raisins, one pound currants, one pound 
suet chopped fine, two large cups grated bread, three small cups 
flour, one cup black molasses, one grated nutmeg, one teaspoon 
cloves, one teaspoon allspice, one teaspoon cinnamon, one tea- 
spoon soda dissolved in two cups milk, three eggs, one-half 
pound figs chopped fine, one small glass sweet cider. Wring 
cloth sack through warm water, then flour well and put batter 
in it, tie well, allowing plenty room for batter to swell. Steam 
five or six hours. Serve with sauce. Mrs. Harland J. Gray, 
Williams, Ariz. 

SUET PUDDING. 

One cup suet chopped very fine, one cup molasses, one cup 
milk, one cup raisins (also if desired currants and citron), 
one cup wheat flour, two cups graham flour, one teaspoonful 
baking powder, one-half (scant) teaspoonful baking soda, 
one large apple chopped fine ; cloves, cinnamon and nutmeg to 
suit taste. Put in well greased moulds and steam three hours 
or more. Mrs. G. W. Glowner, Williams, Ariz. 

SUET PUDDING. 

One cup suet chopped fine and rubbed in three cups of flour, 
two well beaten eggs, one-half cup of sugar, one-half cup 
cooking molasses, one cup sweet milk, one teaspoon each of 
cinnamon, cloves, and allspice. A little salt and one teaspoon 
of soda in one tablespoon of boiling water, two cups raisins 
and steam three hours. Serve warm with lemon sauce. 

Sauce. 

Beat to cream one cup of sugar, one-half teacup of butter, 
the grated rind and juice of one lemon, three well beaten eggs. 



WIUJAMS PUBLIC LIBRARY ASSOCIATION 315 

a half teaspoon grated nutmeg and two cupfuls boiling water. 
Cook in a double boiler and stir continually. Mrs. A. F. 
Poison, Williams, Ariz. 

SWEET PUDDING. 

One cup of molasses, one cup suet chopped fine, one cup 
milk, one cup of chopped raisins, one teaspoon soda, one pinch 
salt, ground mixed spices to taste, three cups flour. Steam, 
three and one-half hours. Mrs. A. G. Rounseville, Williams, 
Ariz. 

CHERRY TAPIOCA PUDDING. 

Drain a pint can cherries, soak a cup pearl tapioca in two 
cups cold water till the water is absorbed, simmer them with 
the juice of the cherries for one-half hour, add the cherries, 
turn into a mould and set away. When cold serve with a 
sauce made of one cup cream whipped stiff, mixed with the 
stiff white of one egg, one-half cup powdered sugar and flavor 
to taste. J. W. Baylis, Williams, Ariz. 

A GOOD PLUM PUDDING. 

One egg, one-half pint of milk, two teaspoonfuls of sugar, 
slice of bread, one-eighth teaspoonful of salt, seeded raisins, 
flavoring. Make a custard of the egg, the milk allowing a 
good measure of the milk the sugar, salt, and flavoring 
to suit. Pour into a small baking-dish, drop in a few seeded 
raisins and place on top of the custard a small, thin slice of 
bread, well buttered and thickly dotted with raisins. The bread 
should be first dipped in the custard to moisten it. Bake the 
pudding in a slow oven until the custard becomes firm and 
smooth say about half an hour. The pudding is to be eaten 
cold. 



316 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 317 



318 THE ARIZONA COOK BOOK 



PUDDING SAUCES 



CHERRY PUDDING SAUCE. 

One cupful cherry juice, one cupful sugar, one cupful water, 
butter size of a walnut, one tablespoon cornstarch. Put the 
water in double boiler and when it becomes hot, add the 
creamed butter and sugar and the cherry juice; when scalding 
hot add the thickening. If too thick, thin with more cherry 
juice. Serve hot with whole or half cherries in the sauce. 
Mrs. Dermont, Williams, Ariz. 

CHOCOLATE CREAM SAUCE. 

Two tablespoon fuls pulverized sugar, one tablespoonful but- 
ter, one cupful sweet cream, two tablespoonfuls cocoa or choco- 
late, one teaspoonful cornstarch, four yolks of eggs, salt, va- 
nilla. Dissolve in double boiler sugar and chocolate, add 
cream gradually; let come near a boil, add the beaten yolks 
and starch, stir until it thickens more cornstarch may be 
necessary; take off the fire, add the butter, strain and flavor. 
Very nice with chopped nuts added. Contributed, Williams, 
Ariz. 

CREAMY SAUCE. 

One-fourth cup of butter, one-half cup of powdered sugar, 
one-half cupful of cream. Add one tablespoonful of vanilla or 
lemon. Cream butter and sugar well, then add cream. Beat 
well, and just before serving, place dish in a bowl of hot 
water and stir sauce until smooth and creamy, but not enough 
to melt the butter. When the cream is added, the sauce has a 
curdled appearance. This is removed by beating just enough 
to blend the materials thoroughly. It is not meant to be a hot 
sauce, and if it becomes oily in the heating, place on ice and beat 
until thick. Serve with hot pudding. Contributed, Saginaw, 
Mich. 

COLD CREAM SAUCE. 

Two cupfuls rich milk, two cupfuls heavy sweet whipped 
cream, four tablespoonfuls powdered sugar, one teaspoonful 
gelatine. Put in double boiler, milk and sugar ; let it become 
very hot, then add the dissolved gelatine, stir well, and when it 
comes to a boil, remove from the fire, strain and cool some ; be- 
'fore it thickens add the whipped cream. This sauce may be 
used for many cold puddings, flavored with fruit juices, vanilla. 



320 THE ARIZONA COOK BOOK 

chopped nuts, browned almonds or pistachio; and it can be 
colored to suit any requirements. Contributed, Jersey City, 
New Jersey. 



COLD PUDDING SAUCE. 



Yolks of two eggs, thoroughly beaten with one-half cup of 
sugar, one cup of thick cream; flavor with vanilla. Do not 
cook. Mrs. A. O. Wheeler, Manistee, Mich. 



ORANGE CREAM SAUCE. 

Cream one cupful sugar and one-half cupful butter, add the 
beaten yolks of two eggs and mix well. Pour over this one- 
half pint of boiling water, the juice of one orange. 

ORANGE SAUCE. 

Beat currant jelly with a silver fork and measure out six 
tablespoonfuls ; to this add three tablespoonfuls sugar and the 
grated rind of two oranges. Stir until well mixed and let 
stand five minutes: then add two-thirds cupful orange juice, 
two tablespoonfuls lemon juice, one-fourth teaspoonful salt 
and one-eighth teaspoonful cayenne. 

WHIPPED CREAM SAUCE FOR DECORATING. 

To obtain a firm cream which can be used for ornamenting 
cold puddings with bag and tube, use double cream (or cream 
that is two days old). Prepare the cream some time before it 
is wanted ; put it in a basin and beat on ice, or in a cold place, 
with slow and even motion till the beater stands in the cream, 
or till it can be drawn to a point. Fast beating breaks the 
cream, makes it curdle and get weak; a pinch of salt added 
assists in giving better consistency to the cream. After the 
cream is beaten firm, put it on a sieve to drain for thirty 
minutes. To use it, beat into one quart of cream from four to 
six tablespoonful fine powdered sugar, add flour, and use with 
bag and tube. The puddings may be decorated in reverse 
colors, using pink and white cream. Contributed. Williams, 
Ariz. 

FOAMING SAUCE. 

Mix one cupful powdered sugar and one-half cupful butter 
together. Add the yolks of two eggs and the grated rind and 
juice of one lemon. Beat the whites stiff and mix all together. 
Just before serving stir in quickly ont cup boiling water. Add 
chopped nuts, or any crushed fruit. Mrs. Grosse. Albuquer- 
que. New Mexico. 



WIUJAMS PUBUC LIBRARY ASSOCIATION 321 

FRUIT SAUCE. 

Fruit sauces may be made from any surplus juices left over 
from canned fruits. The juice should be boiled down to a 
syrup, adding more sugar, and the juice of lemon ; or con- 
starch and eggs may be used for thickening. For cold sauce 
no starch is required, because the syrup thickens sufficiently 
when cold. Pieces of fruits may be added. 

HARD SAUCE. 

Four ounces butter, four ounces sugar, one teaspoonful 
ground nutmeg. Rub butter and sugar till smooth, but not 
creamy, and sprinkle nutmeg over it. Put in dish and set away 
to cool till ready to serve. Mrs. John Langowsky, Williams, 
Ariz. 

"HUNTINGTON SAUCE." 

Boil one cup of molasses and one and one-half teaspoons of 
butter eight minutes ; remove from fire and add two tablespoons 
lemon juice, and a little salt. One tablespoonful of vinegar 
may be used in place of lemon. Mrs. George Barney, Wil- 
liams, Ariz. 

LEMON SAUCE. 

One lemon, one cup sugar, one-fourth cup butter, one egg, 
one tablespoon cornstarch, one-half pint hot .water. Mix but- 
ter and sugar, then add egg and cornstarch, juice and grated 
rind of lemon, then the hot water. Cook till thick. Mrs. Net- 
tie Fleck. Los Angeles, Calif. 

LEMON SAUCE. 

Cream one cupful sugar and one-half cupful butter. Add 
the beaten yolks of two eggs and mix well. Pour over this one- 
half pint boiling water, the juice of one lemon and the whites of 
two eggs well beaten. Add chopped walnuts. Mrs. Dermont, 
Williams, Ariz. 

MAPLE SYRUP SAUCE. 

Dissolve one-half pound maple sugar in one cupful of warm 
water. Let it boil clear, and add one tablespoonful butter. 
Serve hot. 

NUTMEG SAUCE. 

Into two cupfuls boiling water put three-fourths cupful but- 
ter, two cupfuls sugar, one small teaspoon of cornstarch for 
thickening, one-half small grated nutmeg. After boiling a 
few minutes, set aside until slightly cool, then add the two well 
beaten eggs. 



322 THE ARIZONA COOK BOOK 

STRAWBERRY SAUOE FOR SHORT CAKE. 

One cup pulverized sugar, one tablespoon butter beaten to a 
cream, one egg, beat white stiff, add yolk beaten, then add 
one-half cup milk, a little at a time, beating hard all the time, 
and two cups crushed strawberries. Fine. Mrs. Geo. A. Cole, 
Middletown, Conn. 

PLAIN PUDDING SAUCE. 

One pint water, two tablespoonfuls sugar, one tablespoon 
cornstarch, the peel and juice of one lemon. Put in double 
boiler, sugar, water, peel and lemon juice, to cook. Let boil a 
couple of minutes, add the dissolved cornstarch. Let boil clear, 
strain and serve. Flavor with any good fruit juice. 

PINEAPPLE SAUCE. 

One pint can sliced pineapple cut in dice (or one pint fresh 
fruit), one and one-half pounds pulverized sugar, one-half 
pint cold water, juice of one lemon, one tablespoon cornstarch. 
Put in double boiler, the water, sugar and lemon juice. Let 
come to a good boil, add cornstarch for thickening. \Yhen 
cold add the pineapple. If not thin enough for pudding sauce, 
add whipped cream. Mrs. M. S. Carpenter, Fayetteville, N. Y. 

SOUR SAUCE. 

One cupful sugar, two tablespoonfuls butter, one-half cupful 
vinegar, one well beaten egg. Cream sugar and butter, add 
egg, then vinegar, and just before serving add one-half cupful 
hot water. 

STRAWBERRY SAUCE'. 

One quart ripe berries, crush witb one-half pound sugar. 
Press through a sieve or colander. Stir well together in a cold 
place till the sugar and juice form a clear sauce, like jelVy. 
The flavor of strawberries is improved by adding some orange 
juice (a little acid hastens the jellying process). Serve pieces 
Ijerries in sauce. Other ripe fruits like apricots, peaches, and 
cherries, may be made into sauces by the same process. These 
fruit sauces can be served with ice cream and frozen puddings. 
Delicious. Mrs. Dermont, Williams, Ariz. 

SWEET CIDER SAUCE. 

Six ounces sugar, one pint water, three whole lemons, twelve 
cloves, six bay leaves. Boil twenty minutes, thicken with corn 
starch and boil until it is clear, take off stove and strain and 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 323 

add one-half pint of sweet cider. Do not boil any more after 
sweet cider has been added. Mrs. John Langowsky, Wil- 
liams, Ariz. 



VINEGAR SAUCE. 



One cupful powdered sugar with one tablespoonful flour, a 
little nutmeg and tablespoon vinegar, and pint boiling water. 
Boil until it begins to get a little thick, then add a piece of 
butter. 



324 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 325 



SALADS 



"To make a perfect salad there should be a spendthrift for oil, a 
miser for vinegar, a wise man for salt, and a madcap to stir the in- 
gredients up and mix them well together." Spanish Proverb. 

APPLE SALAD. 

Peel apples (raw) cut in squares, and put mayonnaise 
dressing over it, cover with nut meats (any kind). Add a 
little celery if desired. Miss Rogers, Adrian, Mich. 

APPLE SALAD. 

Two cups pared apples and one-half cup celery cut into dice, 
one-half cup chopped nuts, one-half cup whipped cream just be- 
fore serving, two tablespoons of dressing. Serve on lettuce 
leaves in apple shells from which apple has been removed 
Dressing: Yolks of two eggs, one-half teaspoon each of salt, 
mustard and ginger well beaten together, one-half cup granu- 
lated sugar, one-half cup vinegar; boil twenty minutes. Very 
good. Mrs. William F. Dermont, Williams, Ariz. 

Groceryman "Pat, do you like apples?" 

Pat "Shure, sor, Oi wudn't ate an apple for the world." 

"Why how is that?" 

"Ough! didn't me ould mother die av apple plexy?" 

APPLE, CRESS AND CELERY SALAD. 

Arrange on individual service plates a bed of shredded celery 
and cress. In the center stand a tart, tender apples, that has 
been cored, pared and sliced with a sharp knife so carefully 
that it still retains its original shape. Tuck a bit of the cress 
in the top of the apple and pour over all a French dressing. 
Do not pare the apple until almost ready to serve, else it will 
discolor in the waiting. 

APPLE SALAD. 

Slice tart apples in thin slices, and add celery cut in cubes, 
and put in the center of the dish. Lay the slices of apple 
around the celery in layers overtopping each other. Pour over 
the mixture the following dressing: Two tablespoons lemon 
juice, three tablespoons oil, one-half teaspoon sugar, a pinch 
cayenne and a pinch of salt. Beat into this one-half cup 
whipped cream or cut out the apple, leaving the shell. Mince 
apple and celery, pour into the apple hull, pour over dressing 
and serve individually. Mrs. K. W. Williams, Cynthiana, Ky. 



827 

BAILED APPLE SALAD. 

Choose an apple of good size ( Belleflower is a good variety). 
Bake until thoroughly done and the skin is loosened from the 
apple. When cool the skin can be entirely removed, the apple 
center stuffed with nuts chopped fine, and the whole served on 
lettuce with salad dressing and whipped cream. This is de- 
licious to the taste and very pretty to the eye. Manistee Pub- 
lic School, Manistee, Mich. 

ASPARAGUS SALAD. 

Boil asparagus until tender (canned asparagus may be sub- 
stituted). Cut off all the hard portions. Arrange the aspara- 
gus in neat layers in a salad bowl, the tips lying one way. 
Pour over them a French dressing Mrs. E. J. Gibson, Santa 
Fe System. 

BANANA SALAD. 

Take ripe bananas, peel and trim off the ends. Beat one 
whole egg until light, roll each banana in the egg, then in 
ground peanuts. Lay in lettuce leaf, with any good salad 
dressing on top, and serve. Mrs. E. J. Nordyke, Santa Fe 
System, Williams, Ariz. 

BANANA SALAD. 

Put one-half box of gelatine in one cupful of cold -water and 
let dissolve, then add two cupfuls of boiling water. Set on 
stove until all is dissolved, add one cup of sugar, after which 
take off. Slice six bananas in same and pour in a dish to cool. 
Serve with whipped cream. Mrs. Harland J. Gray, Williams, 
Ariz. 

BANANA SALAD. 

Roll sliced bananas in lemon juice, then in ground nuts. 
Serve in lettuce with mayonnaise dressing. Chopped pineapple 
improves it. Mrs. McD. Robinson, Williams, Ariz. 

BANANA AND PEANUT SALAD. 

One cupful peanuts ground fine, cut bananas lengthwise. 
Take any salad dressing. Roll bananas in peanuts and dress- 
ing and lay on lettuce leaves. Mrs. F. Machleb, Anaheim, 
Calif. 

BIRD'S NEST SALAD. 

Mash soft cheese into little balls to represent eggs, make a 
nest of lettuce leaves, put in a spoonful salad dressing. Sprin- 
kle with paprika. Mrs. K. W. Williams, Synthiana, Ky. 



328 THE ARIZONA COOK BOOK 

CABBAGE SALAD. 

One cup chopped walnuts, one small head of cabbage chop- 
ped fine, two heads of celery chopped fine. Put in double 
boiler one-half cup water, one-half cup vinegar and bring to a 
good boil. Then beat tablespoon sugar, one table- 
spoon flour, one tablespoon dry mustard, one teaspoon salt, 
pinch of black pepper, pinch of paprika (mix well). Add the 
above to vinegar and cook until it thickens. Cool and thin 
with whipped cream. Mix with cabbage just before serving. 
Mrs. A. R. Montgomery, Williams, Ariz. 

CABBAGE, CELERY AND NUT SALAD. 

Take equal parts cabbage soaked in cold water until crisp, 
thin-shredded, finely-cut celery and butternuts or English wal- 
nuts. Dress lightly with salt, pepper and vinegar, then serve 
with mayonnaise. 

CABBAGE SALAD. 

Chop one medium sized head of cabbage, add salt and dash 
of paprika, stir in a cup sour cream beaten until it foams, to 
which add enough of any good mayonnaise to give it the 
proper flavor. Mrs. Bertha S. Kennedy, Flagstaff, Ariz. 

Some one threw a head of cabbage at an Irish orator while he was 
making a speech. He paused a second, and said: "Gentlemen, 
I only ask for your ears, I don't care for your heads!" He was not 
bothered any more during the remainder of his speech. 

CABBAGE SALAD. 

One medium sized head of cabbage, shred and slice fine, 
one bottle olives, and season with pepper and salt and 
sugar to taste. Over this pour a dressing made of one egg 
beaten light, lump of butter size of a walnut, one small cupful 
of cream, boil mixture and add cupful chopped nuts. Pour 
dressing over cabbage and serve on lettuce leaves garnished 
with slices of beet pickles. Mrs. W. D. Finney, Williams, 
Ariz. 

CELERY AND CREAM CHEESE SALAD. 

Mix one-half cup very fine chopped celery with one cream 
cheese (Neufchatel). Make into small balls, arrange in lettuce 
leaves. Pour over a French dressing. Sprinkle with cayenne 
and garnish with sliced radishes. French Dressing: Mix 
one-half teaspoon salt, one-fourth teaspoon pepper, two table- 
spoons vinegar, four tablespoons olive oil. Mrs. C. F. Phil- 
brook, Bisbee, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 329 

HOT SLAW. 

Chop three cups of nice white cabbage fine, and pour over it 
a dressing made after the following recipe : Melt three table- 
spoons of meat drippings in a frying pan, stir into it a well- 
beaten egg and one cup vinegar. Let it boil up once or twice ; 
cool ; then pour over the cabbage. Contributed. 

CHERRY SALAD. 

One can white cherries. Remove the seed and in each 
cherry insert a filbert or almond, or other nut. Serve on slice 
of pineapple on a lettuce leaf with mayonnaise dressing. Mrs. 
C. O. Robinson, Flagstaff, Ariz. 

CHEESE AND LETTUCE SALAD. 

Dress the lettuce with a French dressing, have mild cheese 
cut in strips like French fried potatoes. Dip each strip care- 
fully in beaten egg, roll in fine bread crumbs, and brown in 
boiling fat as quickly as possible. Serve on the lettuce. 
Mrs. W. D. Finney, Williams, Ariz. 

CHESTNUT SALAD. 

Make a slit with a penknife in the outer skin of three dozen 
large chestnuts. Boil in a saucepan of hot water, 
twenty minutes. Drain and plunge into cold water until the 
skins loosen. Peel, cut into quarters and dust with salt and 
pepper. Peel four large sour apples, core and cut into pieces 
similar size to nuts. Cut some of the dark meat of a cold 
roasted turkey or duck into piece of the same size, and arrange 
on lettuce leaves in the salad-bowl or on individual plates. 
Sprinkle over them two tablespoonfuls chopped mixed pickles 
and dress with a French dressing of oil and vinegar and serve. 

CHICKEN SALAD. 

Boil chicken and cut into small pieces, cut celery into small 
sized pieces, using two parts chicken and two parts celery. 
Mix and sprinkle with salt, pepper and vinegar. Make the 
following dressing: Yolks of six eggs or three whole eggs, 
one tablespoon of butter, one-half large teacup good cider 
vinegar poured over and beaten into two tablespoons thick 
cream. Cook in double boiler till it thickens, stirring con- 
stantly. Just before removing from fire stir in one-half tea- 
spoon cayenne pepper and mustard, each, one full teaspoon 
salt and sugar each. Cool, and pour over the meat mixture 
half hour before using. A cup of walnut kernels or any kind of 
nuts, add to the salad. Mrs. K. W. Williams, Cynthiana, 
Kentucky. 



330 THE ARIZONA COOK BOOK 

CHICKEN SALAD. 

After the chicken has been cooked very tender, for one 
chicken add one small head of cabbage chopped very fine, also 
one bunch of celery, and one small onion minced, one tea- 
spoonful of celery salt; celery seed may also be added. 
Salt and pepper to taste. Mix with any kind of salad dressing 
desired. Mrs. R. S. Teeple, Holbrook, Ariz. 

CHICKEN SALAD. 

Two cups cut chicken, one and one-half cups cut celery, 
three-fourths cup English walnuts, one-half cup of jellied 
chicken broth, one-half cup heavy before the whipped cream 
is added mayonnaise dressing, one-fourth cup cooked fresh 
peas. Season with pepper and salt to taste, put on ice until 
needed. Serve individually on small plates, garnish with let- 
tuce, radish, sliced hard boiled e~~ olive or anything appro- 
priate or pretty. Over the salad put the light mayonnaise 
dressing, whipped cream, and little chopped parsley, or chop- 
ped water cress sprinkled over dressing. Miss Charlotte 
Wickstrom, Hartford, Conn. 

CHICKEN SALAD. 

Take the meat of one cold boiled chicken, one bunch of 
celery, the whites of six hard boiled eggs. Chop all moder- 
ately fine, mash the yolks, add two tablespoonfuls of melted 
butter, two of sugar, one tablespoonful of mustard, a half cup 
of vinegar. Mix well together. Mrs. E. J. Gibson (Santa 
Fe System), Winslow, Ariz. 

CHICKEN SALAD. 

Two chickens. Boil until well done. When cold cut flesh 
into small bits. Take one-third the amount of celery and cut 
fine. Dressing : Yolks of six eggs, four tablespoons sugar, 
two teaspoons mustard, one pinch red pepper, salt, four table- 
spoons melted butter, one cup vinegar. Cook in double boiler 
until it thickens. When cold add one pint whipped cream. 
Pour over chicken and celery and serve on lettuce leaves. 
Mrs. A. F. Johnson, Williams, Ariz. 

CHICKEN SALAD. 

One chicken cut coarse, with scissors. Same quantity of 
celery or cabbage, as chicken, six hard boiled eggs; cream 
the yolks, chop the whites, one cup vinegar, one-half cup but- 
ter, one small cup sour cream, one dessertspoon celery seed, 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 331 

yolks of six eggs, one dessertspoon mustard, one tablespoon 
sugar, salt to taste. Boil vinegar, -mustard, raw eggs, cream, 
butter and salt. "When cold pour over chicken and mix. 
Mrs. McDonald Robinson, Williams, Ariz. 

CHICKEN SALAD. 

To one chicken use the same quantity of celery, three or 
four eggs, one tablespoon of mixed mustard, one teaspoon of 
salt, one 'tablespoon butter, two-thirds teacup vinegar, four 
tablespoons table oil, two-third cup sweet cream. Process of 
making : Season your chicken in cooking, cut by hand both 
chicken and celery, then beat the yolks of eggs and whites 
separately; into that beat the oil slowly, then mix all ingredi- 
ents in an earthen dish, except the cream. Set on the stove, 
cook until as thick as pound cake. When cold add cream, 
stirring well. Pour over chicken and celery an hour before 
serving. Do not be afraid of cooking too thick. Mrs. George 
Barney, Williams, Ariz. 

COLD SLAW. 

Shred cabbage, whip one cup cream, add three tablespoons 
vinegar, season with salt and pepper, stir briskly and pour 
over cabbage. Mrs. Amos Adams, Williams, Ariz. 

CHRISTMAS SALAD. 

Remove Malaga grapes from stems. Wipe each grape sepa- 
rately and take out seeds. Make a cut in each grape beginning 
at stem end and extending the entire length. Insert in cut a 
narrow strip of canned pimento. Pare two seedless oranges 
and at the same time remove the white portion from the fruit ; 
then separate the fruit into sections, discarding the tough por- 
tion. Arrange crisp lettuce-leaves on a shallow salad-dish in 
the form of nests and fill each with grapes ; between nests 
arrange the sections of orange. Pour over French dressing 
made as follows : Mix one-fourth teaspoonful each salt and 
powdered sugar, one-eighth teaspoonful paprika, four table- 
spoonfuls olive oil and one tablespoonful each vinegar and 
lemon juice. Stir until well blended. 

A PRETTY CHRISTMAS SALAD. 

A pretty Christmas salad has celery and cream cheese for its 
foundation. Mash a ten-cent cream cheese and work with a 
fork until smooth. Mix with one-half cupful finely chopped 
celery and salt to season, and make into little balls. Put a 



332 THE ARIZONA COOK BOOK 

half English walnut meat on each side of every ball, arrange 
them on leaves of lettuce in the shape of a star, pour over 
all a French dressing and sprinkle with paprika. E. P. T., 
Palisade, N. J. 

CORN. SALAD. 

Eighteen ears of corn cut off the cob, four large onions, one 
large green pepper, one red pepper, one large cabbage, two 
quarts vinegar, two cups sugar, one-fourth cup salt, two table- 
spoons mixed mustard, one teaspoon turmeric, one cup sifted 
flour, one cup water. Chop and cook the onions, and cabbage, 
boiling fifteen minutes, then add the corn, sugar, salt, mustard, 
turmeric, flour and water. Stir until there are no lumps, add 
vinegar and other ingredients. Cook all together half an 
hour. Then seal. Use when needed. Serve on a lettuce leaf. 
Garnish with radishes. Mrs. J. Selman, Williams, Ariz. 

CUCUMBER BOATS. 

Do not peel, but cut in halves the long way cucumbers 
about four inches long, scoop out center in balls with round 
potato scoop. Place in the halves round side up, put on a 
lettuce leaf and serve with French dressing. Manistee Public 
School, Manistee, Mich. 

A COMBINATION SALAD. 

Cucumbers are served in various ways, made into boats, 
stuffed and in cream soups, but one of the most nutritious ways 
of serving them is in a salad with crisp lettuce, young onions 
and radishes. In one family this salad is often the chief dish 
at luncheon. It is made in a large salad bowl, in which the 
crisp lettuce leaves are tossed with slices of ice-cold cucumber, 
young onions and radishes, and then mixed with a generous 
amount of dressing made of olive oil, lemon juice, pepper and 
salt, and a dash of sugar. Use about -a quarter as much lemon 
juice as olive oil. Thin slices of bread and butter, cocoa and a 
plain cake, served with the salad, make an excellent lunch for 
midday or afternoon refreshment. Contributed. 

DELICATE SALAD. 

Cut celery (with scissors) into small pieces, cut canned, 
sliced or fresh pineapple into neat pieces. Pour boiling water 
over meats of filbert nuts and remove skin. Leave nuts whole. 
Take fresh pears, halve them, scoop out center forming cases. 
Mix mayonnaise dressing with other articles, fill pears, place 
on lettuce leaves and garnish with cooked beets cut heart shape. 
Mrs. C. F. Philbrook, Bisbee, Ariz. 



WIUJAMS PUBLIC LIBRARY ASSOCIATION 333 

STUFFED EGG SALAD. 

Six hard boiled eggs cut lengthwise in halves, remove the 
yolks mash them; add half saltspoon salt, pinch of black 
pepper, two tablespoons sweet cream, two tablespoons heavy 
mayonnaise. Mix well and fill the whites of the eggs. Serve 
on individual plates with two halves on piece of lettuce, with 
the light mayonnaise poured over the stuffed eggs. Garnish 
with fancy cut pickled red beets, or with one red radish on top 
of each, and about three pimolas around on the lettuce. De- 
licious for luncheon. Miss Charlotte Wickstrom, Hartford, 
Conn. 

FANCY SALAD. 

Cut into small pieces six mellow sour apples. Take six 
oranges and separate the pulp from the inner skin. Blanch 
half pound of almonds and chop same very fine, and cut some 
dice from candied or fresh pineapples. Mix these ingredients 
and serve on lettuce leaves with mayonnaise or French dress- 
ing, added just before serving. Garnish with English walnut 
meats in halves and candied cherries. Manistee Public School, 
Manistee, Mich. 

FISH AND ROTATO SALAD. 

The leftovers of fish from dinner, when mixed with cold 
boiled potatoes, make an excellent salad. Chop the potatoes 
and flake the fish, using a little more fish than potatoes. Make 
a dressing of four tablespoons olive oil, one saltspoon of salt, 
one of pepper, one tablespoon lemon juice, one tablespoon chop- 
ped onion, and mix it with the fish and potato. Garnish with 
parsley and serve cold. Serve in bell peppers halved. Con- 
tributed. 

FRENCH SALAD. 

One pineapple, four bananas, four small sweet oranges, peel 
and cut into thin slices the oranges, pineapple and bananas. 
Arrange the fruit in layers, bananas first, then the oranges, 
then pineapples and oranges left, in the same order. Sprinkle 
over these the meat of any favorite nut. Serve with French 
dressing. Mrs. E. ]. Gibson (Santa Fe System), Winslow, 
Ariz. 

FRUIT SALAD. 

Mix equal parts of orange (diced), banana, pineapple and 
white grapes peeled. Serve in lettuce cups with cooked may- 
onnaise dressing made quite sweet. Cherries on top. Mrs. 
Geo. Barney, \Yilliams, Ariz. 



334 THE ARIZONA COOK BOOK 

FRUIT SALAD. 

A piece of banana sliced large or small, some ice cream 
(more or less), some pineapple (canned or fresh). Miss 
Behringer, Adrian, Mich. 

FRUIT AND NUT SALAD. 

Mix one cup each of freshly cut apples (diced) and celery, 
one small bell pepper cut very fine. Dress with cooked may- 
onnaise dressing, flavor with lemon juice. Serve on bed of 
lettuce leaves on a platter garnished with a red apple cut in 
thin crescent-shaped pieces. Sprinkle over tops with ground 
pecan nuts. Serve in orange shells. Mrs. George Barney, 
Williams, Ariz. 

GRAPE FRUIT AND CHERRY SALAD. 

Cut the fruit through the center, and take out the sections, 
freeing them from the white skins ; let them stand a few min- 
utes in French dressing. Place lettuce leaves on your salad 
plates, using only the white ones, on these rest the pieces of 
grape fruit together with maraschino cherries, enough to give 
a good appearance to the salad. Or serve in grapefruit shells. 
Manistee Public School, Manistee, Mich. 

HERRING SALAD. 

Soak salt herring over night; remove the milch and mash 
fine ; remove head, skin and bones ; chop the herring ; add chop- 
ped apples, pickles, potatoes, olives and capers. Put in the 
salad bowl ; then add the yolks of three hard boiled eggs to the 
mashed milch, mustard, one teaspoon of sugar mixed with one- 
fourth cup vinegar and a little lemon juice, salt and pepper. 
Pour .the sauce over the salad and garnish with olives and 
sliced lemon. Anna Peterson, Duluth, Minn. 

LETTUCE WILTED. 

Cut bacon or ham into small dice and fry crisp, pour one cup 
of vinegar in this, then pour hot over lettuce which has been 
cut fine. Add onion if desired. Mrs. Win. Kay, Williams, 
Ariz. 

LOBSTER SALAD. 

One can lobster cut in small pieces, six medium sized cold 
boiled potatoes cut in dice, six hard boiled eggs sliced, eight 
olives cut in small pieces, three small pickles sliced, one-half 
pound walnut meats, one onion, grated; put all in a dish and 
pour over a salad dressing made as follows : Two cups vine 



WIUJAMS PUBUC LIBRARY ASSOCIATION 335 

gar put on stove to boil, one and one-half cups sugar, two large 
teaspoons mustard, two of flour; stir these together dry, then 
break in one egg and melted butter size of egg, salt to taste 
and stir slowly into vinegar; when done let stand until cold 
then thin with sweet cream or milk and pour over ingredients. 
Mrs. J. H. Henskey, Mulliken, Mich. 

ASPARAGUS SALAD. 

Use the asparagus tips canned, drain and chill. These may 
be laid on a platter of scraped ice, and the mayonnaise poured 
over them or cut peppers lengthwise and serve the salad in 
them. 

LOBSTER SALAD. 

First boil the lobster. Then pick it out and serve with 
lettuce, a few sprigs of watercress and a little English mustard. 
Make a French dressing of equal parts of olive oil and vine- 
gar, and a dash of salt and pepper. Lobster served in this 
way is far more digestible than with mayonnaise sauce. 

A LUNCHEON SALAD. 

Apples, celery, English walnut meats cut in small pieces; 
mix with a sweet salad dressing. Serve in tomato shells, place 
on lettuce leaves and put more dressing on top. Mrs..E. H. 
Ayer, Detroit, Mich. 

NORMANDY SALAD. 

One can French peas, one-half pound cream cheese, one-half 
pound English \valnuts. Mix ingredients with mayonnaise 
dressing. Serve on lettuce. Miss Francisco, Williams, Ariz. 

NORWEGIAN SALAD. 

Cut some pickled herring into pieces and mix with flaked 
rice, two peeled apples and two boiled potatoes, cut into dice. 
Add some chopped shallotto and gherkins, sprinkle with finely 
minced tarrangan and chervil ; salt and pepper to taste. Cover 
with plain salad dressing. Serve on lettuce leaf. Miss Ma*rie 
Tjelle, Minneapolis, Minn. 

NUT SALAD. 

Two cups apples chopped fine, one cup celery chopped fine, 
one-half cup walnuts. Dressing of sour whipped cream. Serve 
in apple shells. Mrs. A. Adams, Williams, Ariz. 



336 THE ARIZONA COOK BOOK 

NUTS AND CELERY SALAD. 

Cut the celery into crescent-shaped pieces and slice the wal- 
nuts, using half as many nuts as celery. Add French dressing 
and arrange on celery leaves. Manistee Public School, Man- 
istee, Mich. 

APPLE AND NUT SALAD. 

Six srhall apples chopped, one cup nuts chopped, mix thor- 
oughly and serve with whipped cream in apple shells. Mrs. 
C. A. Lindstrom, Williams, Ariz. 

ORANGE AND DATE SALAD. 

Remove the pulp and inner skins from six oranges and one 
grape fruit, and break the flesh into small portions, mix with 
one pound of dates, stoned and cut into bits, and a small quan- 
tity of figs. Three apples cut fine, pecan nuts cut fine. Serve on 
blanched lettuce leaves in orange shells with the following 
dressing : To the yolks of two eggs beaten light add one-half 
cupful of powdered sugar, one cupful of orange juice, light- 
ened by a dash of lemon and grape juice. Mrs. H. J. Gray, 
Williams, Ariz. 

PEPPER- GRAPE FRUIT SALAD. 

Remove the top and the seeds of the green peppers and fill 
them with a mixture of the pulp of the grape fruit, some finely 
chopped celery and chopped English walnuts mixed with may- 
onnaise dressing. Contributed, Williams, Ariz. 

OLIVE AND POTATO SALAD. 

Cut up two medium-sized cold boiled potatoes, two hard- 
boiled eggs, and six large olives. Mix these and pour over 
them two tablespoonfuls of French dressing. Set on the ice 
for two hours, and mix with mayonnaise just before serving on 
lettuce. 

PEPPER AND GRAPEFRUIT SALAD. 

Cut slices from the stem ends of three green and three red 
peppers. Remove the seeds and refill the shells with the pulp 
of grapefruit finely cut, chopped celery hearts and broken Eng- 
lish walnut meats in the proportion of twice as much grapefruit 
as celery and two nut meats to each pepper. Arrange on lettuce 
leaves in pepper cups with mayonnaise. 

PEACH SALAD. 

Serve halved peeled peaches with whipped cream flavored 
with lemon. Ground almonds sprinkled over top. Mrs. Geo. 
Barney, Williams, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 337 

PINEAPPLE AND BANANA SALAD. 

Cut slices of canned pineapple into small dice and drain away 
juice. To one cupful pineapple add one cupful finely sliced 
bananas, and pour over a syrup flavored with maraschino. 
Serve in lemon cups, which are made of large lemons cut into 
halves and center carefully removed. Manistee Public School, 
Manistee, Mich. 

POINSETTA SALAD. 

Chill tomatoes. With a sharp pointed knife cut down one 
inch from below end of each section of tomato, just cutting 
through the skin, and turn them back like rose petals. Then 
insert knife again at end of tomato and cut in one-fourth inch 
and turn back each section of flesh, forming a second petal ; 
with point of knife cut out center of tomato and fill cavity with 
the following : One cup finely chopped olives, one cup finely 
chopped walnuts, one cup finely chopped cucumbers, mix with 
mayonnaise dressing. Drop a spoonful mayonnaise on top, 
place on lettuce leaves and serve. Mrs. Allen F. Hunt, San 
Diego, Calif. 

POTATO SALAD. 

Take six large boiled potatoes, chop fine, chop one large 
onion and salt to taste, three hard boiled eggs. Make dressing 
of the yolks of two eggs and a little salt, beat light, add one- 
half teaspoonful of dry mustard and olive oil and vinegar until 
it thickens. Serve in baked potato shells. Mrs. Elizabeth R. 
Ashurst, Prescott, Ariz. 

POTATO SALAD. 

Boil as many potatoes as are needed, in their jackets, let 
cool and peel, then cut in slices or cubes. Dressing : One pint 
vinegar, one teaspoon mustard, one tablespoon flour ,one table- 
spoon butter, one tablespoon sugar, salt, pepper, chopped onion, 
and two eggs. Cook these ingredients together and pour over 
potatoes. Mrs. W. A. Mayflower, Flagstaff, Ariz. 

POTATO SALAD. 

Cook four good sized potatoes with "jackets" on. W'hile 
potatoes are cooking prepare the dressing. Melt one table- 
spoonful butter, add two level tablespoonfuls corn starch, add 
one tablespoonful flour. When blended add one cup warm 
water and cook well. Mix together one-fourth teaspoonful 
mustard, one-half teaspoonful salt, one teaspoonful sugar and 
yolk of one egg, add to cooked mixture with one-fourth cup 
vinegar. Remove from fire, add two tablespoonfuls olive oil 



338 THE ARIZONA COOK BOOK 

and beat thoroughly. Cover and keep hot. Peel and slice hot 
potatoes, dust lightly with salt and pepper and sprinkle over 
each layer as potatoes are cut into dish a few drops of onion 
juice. Put dressing on each layer, cover dish and set aside for 
several hours, if possible, before serving. Serve very cold on 
lettuce leaves, with finely chopped parsley sprinkled over top. 

POTATO SALAD. 

Six good sized potatoes boiled with their jackets on. Peel 
and cut into dice, add one-half cupful grated onion, six or eight 
radishes sliced, one cupful chopped English walnuts. Serve 
individually, on lettuce leaf with an olive. Dressing : Four eggs 
thoroughly beaten, one teaspoonful mixed mustard, one tea- 
spoonful each salt and sugar, one-half teaspoonful black pep- 
per, tiny pinch cayenne pepper, four tablespoonfuls good cider 
vinegar. Mix and beat well, cooking in double boiler until it 
thickens a little. Cool. Add one-half cupful whipped cream 
before serving. Mrs. R. R. Ringwalt, Omaha, Xebr. 

HOT POTATO SALAD. 

Boil five or six large potatoes and cut them in thin slices 
while they are hot. Fry thin slices of bacon and cut in small 
pieces until there is a half cupful. Pour off the bacon fat from 
the frying pan, except two tablespoonfuls, and into this 
hot fat stir a teaspoon of floitr in which a quarter teaspoon of 
mustard, an eighth teaspoon pepper and quarter teaspoon of salt 
have been mixed. Stir it to a smooth paste, then stir in a half 
cup of vinegar, let it come to a boil and mix with the hot po- 
tatoes. Serve while hot. 

POTATO SALAD. 

Four cups minced cold boiled potatoes, one-half cup green 
onions, two hard boiled eggs cut fine. 'Dressing: Place one 
cup of vinegar on the fire, add one teaspoonful mustard, one 
teaspoon salt, one-half cup black pepper, one-half cup celery 
seed ground. \Yhile vinegar is coming to a boil, add three 
well beaten eggs. Remove and stir until smooth. Set aside 
until ready to serve. William Mann, Stanford University, 
California. 

POTATO SALAD. 

Cut cold boiled potatoes into neat pieces, slice cucumbers 
lengthwise, remove seeds and cut into small pieces. Secure all 
the green things obtainable, such as parsley, celery, chili, olives, 
onion, etc.. in small quantities and grind in meat grinder. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 339 

Squeeze out juice and add to salad with plenty of mayonnaise 
dressing. Mrs. C. F. Philbrook, Bisbee, Ariz. 

POTATO SALAD. 

Boil six large potatoes with skins on, peel before quite cool, 
slice thick, and mix well with one good sized onion sliced. 
Sprinkle with pepper and salt. Dressing for same : Beat two 
eggs, add two tablespoons butter, three tablespoons vinegar 
(strong), one-half teaspoon salt, one-half teaspoon mustard: 
cook slowly in double boiler, stirring often. Pour over pota- 
toes, mixing well together. Just before serving stir in otte- 
half cup sour cream and slice one hard boiled egg over the top. 
Mrs. Bruner, Los Angeles, Calif. 

POTATO SALAD. 

Slice cold boiled potatoes very thin, and mix 'with chopped 
celery and onion; season to taste with pepper and salt. Then 
rub the yolks of two hard boiled eggs with one tablespoonful 
of good olive oil, two tablespoonfuls of vinegar ; sprinkle with 
chopped parsley or ground salted almonds and serve in green 
pepper shells. Garnish with radishes. Mrs. Wm. F. Dermont, 
Williams, Ariz. 

GERMAN POTATO SALAD. 

One quart of boiled potatoes sliced, three tablespoons of 
onions sliced fine, one-third cup vinegar, one-third cup of hot 
water. Parsley, salt and pepper to taste. Fry a few slices of 
bacon cut in small cubes crusp, mix a little flour ,add vinegar 
and water, mix thoroughly and serve Mrs. Wm. Hayward, 
Los Angeles, Calif. 

A QUICK SALAD. 

Chop fine one hard boiled egg, one-fourth pound cheese, 
pinch of salt, a dash of paprika, juice of one-half lemon, two 
tablespoons of thick cream ; pour over two cups of shredded 
cabbage, stir good and serve. Mrs. H. A. Schlee, Williams, 
Ariz. 

SALMON SALAD. 

Two cans salmon, three large onions chopped fine, put in the 
salmon with a pinch of salt and pepper, three hard boiled eggs 
mixed into salmon. Beat up one egg and put two tablespoons' 
cold water in it, a teaspoon of mustard, teaspoon sugar. Stir 
it into a cup of boiling vinegar, then pour over the salmon. It's 
fine and dandy. Serve on lettuce leaf. Mrs. Rea Stockton, 
Somerville, Tex. 



340 THE ARIZONA COOK BOOK 

A SIMPLE SALAD. 

Combine walnut meats with an equal quantity of crisp white 
celery or tart apples pared, cored and cut in cubes. Cover with 
French dressing or mayonnaise, and serve in apple cups or on 
lettuce leaves. Walnuts are also excellent combined with cream 
cheese, tomatoes, oranges or grape fruit. 

A SALMON SALAD. 

Garnish salmon with cucumbers, tomatoes and lettuce ; sprin- 
kle with salt, pepper and paprika; add a few drops of chili 
vinegar, and slices of hard-boiled egg. Cover with this sauce: 
Yolks of three eggs, juice of a lemon, salt and red pepper, a 
pinch of grated nutmeg, three tablespoonfuls of butter and half 
a cupful of water. Stir over the fire until thick. 

SARDINE SALAD. 

Remove skins and bones of the sardines, cut into cubes and 
arrange on a platter with some minced olives, have around it a 
border of tomato jelly made by adding melted gelatine to a 
pint of tomato pulp, seasoning with salt and pepper and spices 
to taste. Garnish with hard boiled eggs, and cover with may- 
onnaise dressing (Tested). Mrs. W. D. Finney, \Yilliams, 
Ariz. 

SHRIMPS IN TOMATO CASES. 

One and one-half cups shrimps cut in small pieces, six to- 
matoes, two tablespoons butter, two slices onion, one cup bread 
crumbs, one-fourth cup cream, salt and paprika to taste. Re- 
move the top of the tomato and scoop out the pulp. Melt the 
butter in the frying pan and fry the onion slices in it, then add 
the tomato pulp and cook for ten minutes. Stir into the mix- 
ture the bread crumbs and the cream, and when it is a thick, 
smooth paste, add the shrimps and cook for two or three min- 
utes. Add the seasoning and put the mixture in the tomato 
cases, cold. They may be served in the raw cases, or, if pre- 
ferred, the tomatoes may be put on a buttered baking dish and 
baked in the oven. Serve with toasted bread. Contributed, 
\Yilliams, Afi . 

RICE AND TOMATO SALAD. 

Set cold boiled rice on the ice until very cold, scoop out the 
inside of large ripe tomatoes. Make a mixture of equal parts 
of the tomato pulp and cold rice and add a tablespoon of grated 
parmerican cheese, mix thoroughly, season with salt and pap- 
rika and fill the scooped tomatoes with the mixture. Set on 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 341 

the ice for an hour, then serve with a great spoonful of mayon- 
naise poured on tops and over each tomato. Mrs. E. F. Metlar, 
San Francisco, Calif. 

TOMATO SALAD. 

Peel and slice twelve nice, sound, fresh tomatoes. Set them 
in the refrigerator while you make the mayonnaise dressing. 
Take a head of broad-leaved variety of lettuce, wash and ar- 
range the leaves neatly around the sides of a salad bowl. Place 
the cold sliced tomatoes in the center. Pour over any good 
dressing and serve. Contributed. 

TOMATO SALAD. 

Select very ripe, moderate sized tomatoes; remove the skins 
and the stem end, and a part of the seeds and center. Fill this 
hollow tomato with chopped onion, celery, bell pepper, some of 
the removed seeds and pulp; season with pepper and salt to 
taste. Put rich mayonnaise dressing on top, with a Queen 
olive. Serve individually on a lettuce leaf, with salted crackers. 
Mrs. Wm. F. Dermont, Williams, Ariz. 

TOMATO JELLY SALAD. 

One can tomatoes, one teaspoon salt, one-half teaspoon pap- 
rika ; cook fifteen minutes, add two tablespoons granulated gel- 
atine dissolved in one-fourth cup cold water, pour into indi- 
vidual molds. When cold, serve on lettuce with mayonnaise 
dressing. Mrs. J. S. Salzman, Los Angeles, Calif. 

GROVER CLEVELAND'S TOMATO SALAD. 

Take firm, ripe tomatoes and cut a slice from stem end. 
Remove the pulp and mix with fine chopped celery, onions, 
green peppers, apples and mayonnaise dressing. Fill the to- 
matoes with the mixture. Mrs. E. L. Purdy, Gallup, N. M. 

TOMATO AND BANANA SALAD. 

Slice thin tomatoes, bananas and hard boiled eggs. Cover 
with mayonnaise dressing, and sprinkle with chopped nuts. 
Serve on lettuce or nasturtium leaves. Manistee Public 
School, Manistee, Mich. 

VEGETABLE SALAD. 

Chop one cup cabbage, three pickles, three apples, six boiled 
eggs, one large onion. Rub the yolks of three hard boiled eggs 
into the above. Sift over all one tablespoon flour. Dressing : 
Boil until it creams, one tablespoon flour, large half cup butter, 
one cup milk. Beat well two eggs, two tablespoons sugar, 



342 THE ARIZONA COOK BOOK 

one teaspoon mustard, one teaspoon salt, scant pinch of pepper. 
Have ready in separate boiler half cupful hot vinegar, add 
above mixture, boil fifteen minutes, then let cool, then pour over 
vegetables and serve in tomato or pepper shells. Mrs. Charles 
Lindstrom, Williams, Ariz. 

VEGETABLE SALAD. 

Three medium sized boiled beeets, two large boiled potatoes, 
a carrot, two hard boiled eggs and one fine head of lettuce. 
Cut up the vegetables in small pieces, add salt and pepper. 
The head of lettuce may be used to top the pyramid which the 
salad is made to form, and one sliced egg used to decorate the 
dish. Serve with French dressing. Mrs. E. J. Gibson, Santa 
Fe System, Winslow, Ariz. 

WALDORF SALAD. 

Chop and mix four medium sized hard apples, one-half 
pound English walnuts, as much celery cut up as apple. Dress- 
ing for same : Two eggs, one-half cup vinegar, one-half tea- 
spoon salt, two pinches cayenne pepper (stir while boiling). 
Mix all in bowl and just before serving add one-half cup 
whipped cream. Miss Parsons, Saginaw, Mich. 

WALDORF SALAD. 

Dice apples and celery, add blanched almonds and Malaga 
grapes halved. Mix well together and serve with mayonnaise 
dressing Mrs. L. E. Purdy, Gallup, N. M. 

WALDORF SALAD. 

One cup walnut meats coarsely chopped, one cup celery, 
also one cup of rather tart apples. Mix well together, place 
on bed of lettuce leaves, and cover with mayonnaise. Better not 
cut up apples until nearly ready to serve, as they discolor very 
quickly. Miss Nanna Morrell, Los Angeles, Calif. 

WALXUT SALAD. 

Use for this the best grade Grenoble walnuts, if you can get 
them. Remove the meats as \vhole as possible, put twenty-four 
of these in a saucepan, cover with stock, a slice of onion and a 
bay-leaf, and simmer twenty minutes. Take out and cool. 
Line a salad bowl with heart leaves of lettuce, and sprinkle 
over them a half cupful minced water cress, and a tablespoon ful 
chives. Add twelve pickled oysters or oysters or clams par- 
boiled and marinated with oil and vinegar or lemon juice, and 
on top of all put the walnuts. Cover with French dressing, 
chili and serve. Delicious. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 343 

CABBAGE WALNUT SALAD. 

Chop or cut one small head cabbage and one head of celery. 
Season with salt, pepper and piece of butter. Cover with some 
good salad dressing, and just before serving mix in some chop- 
ped walnuts. Mrs. W. A. Mayflower, Flagstaff, Ariz. 



344 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 345 



346 THE ARIZONA COOK BOOK 



WIUJAMS PUBLIC LIBRARY ASSOCIATION 347 



348 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 349 



SALAD DRESSING 



"My salad days when I was green in Judgment." 
SALAD DRESSING. 

Take four tablespoon fuls of butter, one tablespoonful of 
flour, one tablesponful of sugar, one teaspoonfui of mustard, a 
little cayenne pepper, one cup of sweet milk, one-half cup of 
vinegar, three eggs. Melt butter, stir flour, salt, sugar, etc., 
together. Beat eggs in milk, cook over steam, beat vinegar in 
after removing from fire. Mrs. G. W. Mathews, Williams, 
Ariz. 

MY FAVORITE SALAD DRESSING. 

One teaspoon mustard, one-half teaspoon salt, one teaspoon 
sugar, one teaspoon flour. Stir smooth with a little milk; beat 
into this two eggs, then add two tablespoons oil, five tabelspoons 
milk, six tablespoons vinegar, stirring all thoroughly together. 
Heat in double boiler until like cream. Mrs. J. M. Dennis, 
San Jose, Calif. . 

SALAD DRESSING. 

Two eggs, one cup vinegar, one tablespoonful butter, one 
teaspoonfui salt, one tablespoonful corn starch, one teaspoonfui 
mustard (dry), one small cup vinegar. Mix all together, cook 
until thick, set away to cool, then add cream to thin. Dressing 
will keep from three weeks to a month if kept in a cool place. 
Mrs. F. Machleb, Anaheim, Calif. 

SALAD DRESSING. 

Two eggs, three tablespoonfuls sugar, one-half cup vinegar, 
one-fourth teaspoonfui ginger, one-fourth teaspoonfui pepper, 
one-fourth teaspoonfui salt, butter size small walnut. Beat the 
eggs, add other ingredients except butter, put in the boiler and 
cook until it becomes light, stirring all the time with egg whip. 
Add butter just before removing from stove. Mrs. P. A. Me- 
lick, Williams, Ariz. 

SALAD DRESSING. 

Two whole eggs beaten light, one cup vinegar, one-half cup 
rich milk, one-half teaspoon salt, one teaspoon dry mustard, 
little pepper, butter size of walnut. Put all in granite or earthen 
bowl over fire and stir constantly until thick. Mrs. G. W. 
Glowner, Williams, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 851 

SALAD DRESSING. 

Mix together one heaping tablespoonful of flour, one heap- 
ing tablesponful of sugar, one-half teaspoonful of mustard 
and a pinch of salt. Add to this mixture after it is well 
blended : One well beaten egg, one-half cup vinegar, and one- 
half cup water. Pour the whole into a double boiler and let 
cook until it 'thickens, stirring constantly. When cold seal up 
for use. If too thick when used, thin with sweet cream. Mr.s. 
J. Caufiman, Williams, Ariz. 

SALAD DRESSING. 

Take a lump of butter about the size of an egg, melt it and 
add one tablespoon flour. Cook this, but do not browi~L Then 
add one cup water, beat the yolks of four eggs, and acid one 
tablespoon sugar, one teaspoon mustard, and two-thirds of a 
cup of vinegar. Mrs. G. A. Haslett, Winslow, Ariz. 

SALAD DRESSING. 

Dissolve one-fourth teaspoon of mustard in one tablespoon 
vinegar, add five tablespoons of vinegar and two tablespoons 
of sugar, beat thoroughly and put with vinegar, boil, stirring 
constantly until thickens. Cool and thin with two tablespoons 
of sweet cream. Good for for fruits and string beans. Mrs. 
Lloyd, Sedro Wooley, W r ash. 

SALAD DRESSING. 

Four tablespoonfuls butter melted in double boiler. Add 
one tablespoonful of flour, stir until smooth. Add two-thirds 
cup milk. Heat until it thickens. Have ready : Three beaten 
eggs- to which has been added : one tablespoonful mustard, one 
tablespoonful salt, two tablespoonfuls sugar, two-thirds cup 
vinegar, dash of cayenne pepper. Let boil until thick like cus- 
tard about two minutes stirring constantly. Mrs. Don 
Reed, Harper, Kans. 

CHEESE SALAD DRESSING. 

Two eggs, one teaspoon salt, one-fourth teaspoon pepper, 
one-fourth teaspoon paprika, one-half teaspoon mustard, one 
tablespoon flour, one cup milk, one-half cup hot vinegar, one- 
half cup grated stale cheese. Beat the eggs. Mix the dry 
ingredients with the beaten egg, stirring them in gradually to 
prevent lumping, add the milk and stir, then add the hot 
vinegar and put in double boiler and boil until it begins to 
thicken. Add the cheese and let it boil until the cheese is 
melted. 



352 THE ARIZONA COOK BOOK 

SIMPLE SALAD DRESSING. 

One tablespoonful sugar, half teaspoonful flour, one tea- 
spoonful salt, dash of red pepper, flavor with celery salt. Stir 
all together well, add to this mixture one beaten egg, four 
tablespoonfuls vinegar, two tablespoonfuls water. Boil a min- 
ute or two and stir constantly until it becomes a paste, then 
add butter the size of a walnut, and cream or olive oil enough 
to thin it to a proper consistency. A little mustard may be 
added. Mrs. J. O. Dodge, Los Angeles, Calif. 

SALAD DRESSING FOR FRUIT SALAD. 

Beaten yolks of six eggs, three round tablespoons sugar, 
six tablespoons vinegar, one level teaspoon salt, cook until 
thick and just before using add an equal amount of whipped 
cream. Vincent, Manistee, Mich. 

SALAD DRESSING. 

Yolks of two eggs, teaspoon prepared mustard, small tea- 
spoon salt, four tablespoons melted butter, six tablespoons 
vinegar. Cook on slow fire and stir constantly. Beat the 
white of the eggs and add to rest of the dressing. Cream may 
be added when cold if desired, but it is not necessary. ]\Iiss 
Behringer, Adrian, Mich. 

SALAD DRESSING. 

Put in double boiler, one-half cup sugar, one-half cup vine- 
gar, one-half saltspoon white pepper, one-half saltspoon dry 
mustard, one saltspoon salt. Stir constantly, adding the well 
beaten yolks of four eggs. When sufficiently thick remove 
from fire. When cold and just before serving add one cup 
thick sweet cream. Miss Marie Poison, Williams, Ariz. 

4 SALAD DRESSING. 

One tablespoon sugar, one-third tablespoon dry mustard, 
one tablespoon flour, two eggs well beaten, one cup vinegar. 
Let this come to a boil ; add salt to taste and butter the size of 
an egg. When cool and before serving, add about one cup 
whipped creani. If cream cannot be had, use the whites of two 
well beaten eggs. Miss Deletta Buggeln, Williams. Ariz. 

SALAD DRESSING. 

One cup cream, two eggs (yolks only), one teaspoon mus- 
tard, four teaspoons sugar, one-half teaspoon salt. Red pepper 
and vinegar to taste. Mrs. T. A. Riordan, Flagstaff, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 353 

SALAD DRESSING. 

To every yolk of raw egg add one tablespoonful of vinegar, 
beat thoroughly, place on the stove and stir constantly, cook- 
ing until thick enough to drop heavily from the spoon. Take 
from the stove, and to every four yolks you have used, add one 
tablespoonful of butter. After adding butter if % there are any 
lumps in it, place on the stove just a moment and stir. Have 
ready one teaspoon salt, one-half teaspoon dry mustard, one- 
fourth teaspoon pepper, season to taste with this, and when 
ready to use the dressing, have a little well whipped cream 10 
thin the dressing to the desired consistency. Mrs. Edward 
Wheeler, Manistee, Mich. 

BOILED SALAD DRESSING. 

One-half teaspoon mustard, qne teaspoon powdered sugar, 
one-half teaspoon salt, yolk one egg, pinch cayenne, three- 
fourths cup milk, two teaspoons flour, two teaspoons 
melted butter, one-fourth cup of hot vinegar. Method : Mix 
the dry ingredients, and stir into them the yolk of egg, butter 
and milk, stir over hot water until it begins to thicken, then stir 
in the vinegar. When as thick as heavy cream strain and cool. 
Miss Elva Burns, Cliffs, Ariz. 

BOILED DRESSING. 

Beat yolks of four eggs, add one cup vinegar. In another 
bowl mix two tablespoons flour, one teaspoon salt, one-third 
cup sugar, one teaspoon mustard and a dash of red pepper 
(sweet red pepper is best). When well mixed stir in one-half 
cup water and combine with egg mixture, strain, add lump of 
butter (about one tablespoon) and cook over hot water until 
thick and smooth. Mrs. McD. Robinson, Williams, Ariz. 

COOKED SALAD DRESSING. 

Two tablespoons flour, one teaspoon salt, one-half (scant) 
cup sugar, dash red pepper, one teaspoon mustard, one-half 
cup water, yolks of four eggs, one cup vinegar, one-fourth cup 
butter. Mix first five ingredients well, add water and stir 
again. Beat yolks of eggs, add vinegar and combine with first 
mixture. Strain, add butter and cook in double boiler until 
thick. This will keep for weeks. Use sweet red pepper if pos- 
sible in which case almost one-fourth of a teaspoon can be 
used. Mrs. Scott Mitchell, Kansas City, Mo. 

CREAM SALAD DRESSING. 

Into one cup of real thick sour cream beat the yolks of two 



354 THE ARIZONA COOK BOOK 

eggs, warm one cup of vinegar and two tablespoons of sugar, 
then pour in the eggs and cream and cook until thick as de- 
sired. Mrs. R. S. Teeple, Holbrook, Ariz. 

CREAM SALAD DRESSING. 

Heat one-half cup vinegar in double boiler, mix two level 
teaspoons mustard and salt, three level teaspoons sugar, and 
one-fourth teaspoon white pepper, add four eggs, beat .till 
light, add one cup thick cream, the hot vinegar, turn back into 
boiler and cook till thick and smooth. Mrs. Victor Melick, 
Williams, Ariz. 

FRENCH DRESSING. 

One spoonful of salt, the same of mustard and sugar, a 
dash of pepper, a tablespoonful of olive oil. Mix well together, 
adding the oil last. Stir smooth, add two more spoonfuls of 
oil, and one tablespoonful of vinegar. Red pepper may be 
used instead of black pepper. Mrs. E. J. Gibson (Santa 
Fe System), Winslow, Ariz. 

DRESSING FOR TOMATO SALAD. 

A little mayonnaise, chopped green pepper, chopped pickled 
English walnuts, a pinch of English mustard. Salt. Mix 
well together. 

DRESSING FOR LETTUCE SALAD. 

Take a small piece of Maguipart cheese, crush it in a bowl. 
put in paprika, pepepr, salt and vinegar, work it until smooth, 
put in a lump of butter, pour in olive oil, and mix well together. 

DRESSING FOR COLD FISH OR CRAB SALAD. 

Mayonnaise, a little English mustard and currace gander, 
add a little salt, and a little cream and mix well. S. O. Vale- 
gard, Fred Harvey System. 

MAYONNAISE DRESSING. 

In order to make Mayonnaise dressing everything must be 
cold, not necessarily ice cold, but chilled. Put a -whole egg 
into a bowl and beat very thoroughly. Mix one-half teaspoon 
each mustard, pepper and salt, and one teaspoon sugar and beat 
in the eggs, adding oil and lemon juice alternately until thick 
as desired. One egg should take a cup of oil and one-half lemon. 
This is better if made the day before using and set in a cold 
place. The oil can be put in in three pourings. Mrs. Leroy I,. 
Gilmore, Watson ville, Calif, . 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 355 

Mrs. Mary Leffingwell, Omes, O., asks : Can you tell me 
how to color mayonnaise dressing green? I know it can be 
done and, if the coloring material is harmless, I would like : o 
know the recipe. 

Answer : Chop parsley leaves fine and pound them with a 
few drops of lemon juice, strain through a piece of cheese 
cloth and add the juice to the mayonnaise. Or, you may use 
spinach leaves instead of parsley if you prefer. 

MAYONNAISE DRESSING. 

Three tablespoons butter, two and one-half tablespoons flour, 
one teaspoon mustard, one teaspoon salt, one coffeecup vinegar, 
two eggs. Let vinegar come to a boil ; slowly pour into it the 
other ingredients well beaten ; stir until it boils. When ready to 
use add enough whipped cream to make it pour. Mrs. S. 
Degering, Santa Fe System, Williams, Ariz. 

MAYONNAISE DRESSING. 

Take one even teaspoonful of mixed mustard, and one tea- 
spoonful of salt, a pinch of cayenne, add the yolk of one egg. 
Stir together and add very gradually a. teaspoonful of best 
olive oil, stirring steadily one way. It should form if properh 
stirred, a thick paste so thick as to form a smooth yellow ball. 
When ready to use thin with vinegar or lemon juice and add a 
little sweet cream to the consistency of very thick cream. If 
after adding some of the oil the egg should break, that i?. 
become thin, the addition of another yolk will usually restoie 
it. Mrs. E. J. Gibson (Santa Fe System), Winslow, Ariz. 

HOW TO MAKE MAYONNAISE (by Charles Fellows). 

Take yolk of raw egg, beat in olive oil, when it gets like 
butter add some salt, then more oil, then little dry mustard, 
cayenne, then alternately oil, vinegar and lemon juice. O. L. 
W'ilson, Los Angeles, Calif. 

MAYONNAISE DRESSING. 

Yolks of four eggs, four tablespoons of oil or melted butter, 
four tablespoons white vinegar, one teaspoon salt, two tea- 
spoons sugar and mustard. Put eggs, vinegar, salt, mustard, 
sugar and oil or butter in double boiler. Cook until it thickens. 
Remove from fire and stir until cold. Before serving add one 
cup of sweet cream. 



356 THE ARIZONA COOK BOOK 

MAYONNAISE DRESSING. 

Heat one cup sweet creani to boiling point, add yolks of 
four eggs, cook until it thickens, add four tablespoons lemon 
juice. Sugar, salt and mustard. Excellent in fruit salads. 
Mrs. McD. Robinson, Williams, Ariz. 

MAYONNAISE DRESSING. 

One teacup oilve oil (best), one tablespoon lemon juice, one 
tablespoon vinegar. First put in. your mixing bowl one-half 
teaspoon dry mustard, one teaspoon pulverized sugar, one- 
fourth teaspoon salt, pinch of red pepper, beaten yolk of one 
egg. Mix well. Add two or three teaspoonfuls of the olive 
oil, beating constantly and hard. Hereafter add alternately 
one teaspoon each lemon juice, olive oil and vinegar until all 
have been used. The success of this dressing depends upon the 
thorough beating, and not adding too much oil at one time. 
Keep on ice. Before serving, add one-half cup of whipped 
cream. Miss Charlotte Wickstrom, Hartford, Conn. 

REAL, MAYONNAISE DRESSING. 

Beat the yolk of one egg just a little, then add very slowly 
one pint of oilve oil. Stir or beat gently for about one hour. 
Mrs. R. S. Teeple, Holbrook, Ariz. 

MAYONNAISE DRESSING (NEVER FAIL). 

One-half teaspoon each mustard, salt and powdered sugar, 
and a few grains cayenne. To the dry ingredients add one 
tablespoon each lemon juice and vinegar, blending thoroughly. 
Place the yolk of one egg in a small bottomed bowl, and beat 
thoroughly with an egg beater. Add the seasoning and 
beat very thoroughly. It should thicken up slightly. Have 
oilve oil as cold as possible, and add a few drops at a time, 
continuing the beating. Soon as it begins to thicken add the 
oil in larger quantities. Keep adding oil until it is sufficiently 
heavy to serve. Constant, vigorous beating and adding oil 
slo\vly at first are the secrets of success. Mrs. C. F. Phil- 
brook, Bisbee, Ariz. 

SAUCE FOR COLD SLAW. 

Two eggs well beaten, one cup vinegar, one tablespoon of 
sugar, a small piece of butter, mustard if desired. When these 
are beaten w r ell together boil and cool ; pour over slaw. Mrs. 
Sam Degering, Santa Fe System, Williams, Ariz. 



WIUJAMS PUBUC LIBRARY ASSOCIATION 357 

HOW TO MAKE MAYONNAISE BY LEON KRITZ. 

Break eight raw eggs (yolks) into a bowl, some salt and 
pepper, work with a whip for a few seconds, add a half tea- 
spoonful of vinegar and incorporate slowly one quart of good 
French or Italian oilve oil, while stirring constantly. Add one 
gill of vinegar between the time. Set the sauce in a cool place 
and use when needed. O. L. Wilson, Los Angeles, Calif. 

FRENCH DRESSING. 

Mix one-half teaspoon salt, one-fourth teaspoon pepper, two 
tablespoons vinegar, four tablespoons olive oil added slowly 
Mrs. C. F. Philbrook, Bisbee, Ariz. 



358 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 359 



SANDWICHES 



The first requisite in the preparation of good sandwiches is 
to have perfect bread in suitable condition. Either white, 
brown, rye or entire white bread may be used but it should be 
of close, even texture and at least, one day old. 

Spread butter smoothly on bread before it is cut, after 
cutting remove crusts if any. When ready to serve, cut 
sandwiches square, triangular, long, narrow, round, crescent, 
heart, diamond, or club shaped. Or, any preferred shape. 

In making rolled bread sandwiches, cut off the crust of a 
loaf of fresh bread and spread a thin layer of butter on one 
end of the loaf; cut off this buttered end in as thin slice as 
possible, and spread with your sandwich filling; roll up this 
slice and lay on a napkin; draw the napkin firmly around the 
rolled bread, and pin it. Put in a cool place until ready to 
serve, then remove napkin and tie sandwich with your color 
baby ribbon and any fancy fastening or fasten with toothpick. 

French rolls are often used for picnics or afternoon lunch- 
eons. Remove from the top of each cold roll, a piece of the 
crust the size of a silver dollar and take out the center with a 
spoon. Fill the space with highly seasoned chopped meat : 
fish, lobster or crab, replacing lid, wrap in tissue paper, and 
serve with pickles or olives. 

For very small, dainty sandwiches, the bread may be baked 
at home in one pound baking powder cans. These should be 
only half filled, and then allowed to rise before baking. You 
then have a round slice without crust. 

A garnish such as the following may be used : For meat 
and fish sandwiches, use sour pickles, olives, lettuce, water 
cress, parsley, mint or slices of lemon, and hard boiled eggs. 
For cheese sandwiches, use pickles, olives stuffed with celery 
or almonds. For sweet sandwiches, use lettuce, maiden hair 
fern, smilax, berries, flowers or candied fruits in fancy designs. 

To keep sandwiches fresh, if prepared an hour or two before 
serving, wring out a napkin in cold water, covering the tray 
and keep in a cool place. When taking sandwiches on a picnic, 
wrap tight in oil or wax paper. Eva Greene Fuller. 

FILLING FOR SANDWICHES. 

Good sandwiches are made by using a filling of chopped 
onions and cucumbers, mixed with mayonnaise dressing. Wal- 
nut meats, chopped and mixed with neufchatel or cream cheese, 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 361 

also makes an excellent filling. Chopped olives and cream or 
cottage cheese is a good combination, but should be served as 
soon as made or the olives will give the cheese a bitter taste. 
Dates and chopped nuts make a good combination and peanut 
butter is a stand-by. Contributed. 

ANCHOVY SANDWICHES. 

One can boneless anchovies, mixed with three mashed hard 
boiled eggs. Add lemon juice and salt to taste; mix with 
tablespon soft butter. Spread on unbuttered slices of graham 
bread, with lettuce leaf between. Garnish with olives stuffed 
with red pepper. Contributed. 

BEET SANDWICH. 

On thinly buttered slices of white bread put chopped, pickled 
red beets, seasoned with pepper and salt. Over this spread 
mayonnaise dressing. Cut sandwich into cubes. Contributed. 

BOSTON BAKED BEAN SANDWICH. 

Mashed cold baked beans to which acid chopped celery with 
tomato catsup. Spread between buttered slices of brown bread. 
Mrs. F. W. Finney, Williams, Ariz. 

CELERY SANDWICH. 

Chopped celery and English walnuts, moistened with rich 
mayonnaise dressing, placed between thin slices of bread and 
butter. Contributed. 

CHEESE SANDWICHES. 

Between two large square salted crackers put thin slices of 
any rich American cheese, over which spread French mustard. 
Very good. Miss Margery Hicks, Williams, Ariz. 

CHEESE AND PEPPER SANDWICHES. 

Chop four green peppers and mix with one-half pound of 
soft cream cheese. Season with a little dry mustard, salt and 
pepper. Spread on thin slices of Boston brown bread and 
form into sandwiches. Mrs. H. C. Saunders, Williams, Ariz. 

CHEESE AND SARDINE SANDWICHES. 

Mash equal parts of boned and skinned sardines, and any 
fresh cream cheese; season with pepper and salt. Place be- 
tween slices rye bread. Serve with a sour pickle. Good for 
picnic luncheon. Cut sandwich long and narrow. Miss De- 
letta Buggeln, Williams, Ariz. 



362 THE ARIZONA COOK BOOK 

CHEESE AND OLIVE SANDWICHES. 

Cream butter, add an equal quantity of soft cheese scraped 
fine with a knife and season with salt. Add chopped olives 
and a small red pepper chopped. Spread between very thin 
slices of bread and cut in fancy shapes. Mrs. C. F. Philbrook, 
Bisbee, Ariz. 

CHICKEN SANDWICHES. 

Mince two cups boiled chicken, one-half cup chopped celery; 
season to taste; moisten with the jellied broth; mix well and 
place between two buttered slices of milk rising bread. Most 
delicious. Miss Dorothy Stark, Williams, Ariz. 

CLUB HOUSE SANDWICHES. 

Toast thin slices of bread, butter lightly and put between 
them thin slices of hot fried ham. Make another sandwich by 
putting slices of cold chicken well seasoned between thin slices 
of plain white bread, lightly buttered. Sandwiches to be cut in 
any desired shape. Place a sandwich of each kind one hot 
and one cold on a plate with a lettuce leaf, three slices of fresh 
tomatoes, two olives and a small piece of dill pickle. Put one 
spoonful of mayonnaise on side of each plate. Miss Lava V. 
Sughrue, Point Richmond, Calif. 

COLONIAL CLUB SANDWICHES. 

Mash cream cheese (neufchatel), moisten with heavy cream 
(canned will do) season with salt and cayenne and add one- 
fourth the quantity of finely chopped red peppers. You may 
omit the cayenne and use green chili. It adds to the attractive- 
ness to tint the mixture a delicate green. Spread very thin 
slices of bread and cut in fancy shapes. Excellent. Mrs. 
C. F. Philbrook, Bisbee, Ariz. 

COTTAGE CHEESE SANDWICH. 

Between thin buttered slices of brown or white bread, spread 
rich, home made cheese. Serve with a radish or green onion. 
Mrs. Wm. Kay, Williams, Ariz. 

CUCUMBER AND ONION SANDWICH. 

Spread between slices of buttered rye bread, chopped cucum- 
ber and green onions with mayonnaise dressing. Contributed. 

DUTCH LUNCH SANDWICH. 

Take two large salted crackers, placing on one. two very 
thin slices of Bermuda onions, then a layer of minced sardines ; 



PUBLIC LIBRARY ASSOCIATION 363 

over all, squeeze lemon juice; then put the other buttered 
cracker on top. Or minced sardines and chopped onions, with 
a lettuce leaf, between the two crackers. Contributed. 

EGG SALAD SANDWICHES. 

For one sandwich take two triangular pieces of bread spread 
one with salad dressing, on it press one hard boiled egg cut in 
slices, then four leaves of lettuce, more salad dressing and the 
other triangular of bread, press together. Mrs. Geo. Barney, 
Williams, Ariz. 

EGG SANDWICHES. 

Place between buttered slices of white bread, a layer of 
sliced hard boiled eggs, sprinkled with pepper, salt, and chop- 
ped water cress and mayonnaise dressing. Serve with dill 
pickle. Delicious served with cokl fried chicken for picnics. 
Mrs. Dermont, Williams, Ariz. 

EGG SANDWICH. 

Rub the yolks of three hard-boiled eggs to a paste ; add two 
tablespoonfuls of olive oil, a pinch of salt, cayenne pepper, 
and tablespoon vinegar. When this is thoroughly mixed, add 
one cup of grated American cheese, spread lightly on slices 
buttered white bread. Serve with sour pickle. Delicious 
Miss Blanche Parsons, Saginaw, Mich. 

FRIED EGG SANDWICH. 

Place between two slices of thin bread and butter, on a leaf 
of lettuce, well done fried eggs, seasoned with pepper and salt 
and sprinkled with chopped parsley or water cress. Serve 
with a red radish. Nice for a change. Miss Helen J. Stark, 
Williams, Ariz. 

EGG AND OLIVE SANDWICH. 

Chop fine five hard-boiled eggs and fifteen large green olives ; 
moisten with three tablespoonfuls of soft butter: season with 
pepper and salt to taste. Spread on thin slices of lightly but- 
tered bread. Serve with an olive. Miss Dorothy Stark, Wil- 
liams, Ariz. 

PISH AND EGG SANDWICHES. 

Spread on lettuce leaf between two buttered slices of rye 
bread, equal parts of cold boiled Or baked fish and mashed hard 
boiled eggs, moistened with rich mayonnaise dressing. Gar- 
nish with radish. Cut sandwich egg-shaped. Miss Kathryn 
Stark, Saginaw, Mich. > . ../.. 



364 THE ARIZONA COOK BOOK 

FISH AND CUCUMBER SAIiAD. 

One cup chopped crisp, fresh cucumbers, two cups chopped 
cooked fish, baked or left from dinner; moisten with mayon- 
naise dressing, having plenty lemon juice, and place between 
buttered square crackers or thin slices buttered white bread. 
Miss Harriette Tafft, Williams, Ariz. 

FRUIT SANDWICH. 

Place between two slices of bread and buttef, strawberry, 
currant, peach or any jam or preserves. Chopped nuts can be 
used with any of the above. Nice for picnic luncheons, where 
cake is hard to carry on the back of a saddle horse. Mrs. Der- 
mont, Williams, Ariz. 

FUDGE SANDWICH. 

Spread long, thin crackers with melted fudge. Serve with 
tart lemonade. Miss Margarette A. Dermont, Williams, Ariz. 

HAM SANDWICHES. 

Two cups ground boiled ham, one tablespoon mixed mustard, 
one tablespoon of melted butter, little red or white pepper; salt 
to taste; the boiled yolks of four eggs rub well together and 
spread between two buttered slices of bread white preferred. 
Serve with sour pickles. Mrs. Wm. F. Dermont, Williams, 
Ariz. 

HOLIDAY SANDWICHES. 

Chop fine one gherkin, six stoned olives and one tablespoon- 
ful of capers, and mix with three tablespoonfuls of stiff mayon- 
naise sauce. Cut thin slices of bread, butter them and spread 
half of them with the above mixture and the remainder with 
cream cheese. Sprinkle over each slice a pinch of paprika and 
press together. Cut into fancy shapes. Garnish with parsley. 

HOT SANDWICHES. 

One pound of English walnuts, one head lettuce, mayonnaise 
dressing, lemon. Chop nuts, add lemon juice, mix with the 
mayonnaise dressing, spread on slice of bread cut thin, with 
lettuce leaf. Mrs. J. S. Irwine, Williams, Ariz. 

HOT SANDWICH. 

Between two buttered, toasted slices of white bread, put hot 
creamed codfish. On top of sandwich put teaspoon of the 
codfish sprinkled with finely chopped hard boiled eggs, and 
garnish with water cress or parsley and a sour pickle. Serve 
very hot. Contributed. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 365 

HOT HAM SANDWICHES. . 

Two cups chopped boiled ham placed in sauce pan with one 
cup of sweet milk; when hot, add two well beaten eggs, with 
pepper and salt to taste; cook only moment and serve hot on 
slices buttered toast. Garnish with chopped parsley and serve 
with dill pickles. Mrs. Buggeln, Williams, Ariz. 

JAMBON SAXDWICH. 

Put boiled ham through meat chopper, mix with very little 
cream or melted butter till it is a paste and to one-half cupful 
put one-fourth teaspoon dry mustard. Spread on squares of 
baker's bread and put two together with a thin slice Swiss or 
American cheese. Saute these before, in a hot dish till brown. 
J. W. Baylis, Williams, Ariz. 

LETTUCE SAXDWICH. 

Spread over lettuce leaf mayonnaise dressing, sprinkled with 
chopped or grated cheese. Place between thinly spread white 
bread and butter. Brown bread may be used. Miss Edna 
Buggeln, Williams, Ariz. 

LETTUCE SAXDWICH. 

Between two buttered slices of white bread place one piece 
of lettuce spread with rich mayonnaise dressing, sprinkled with 
chopped nuts. Good for quick, light luncheon. Miss Dorothy 
Stark, Williams, Ariz. 

CHICKEX LIVER SAXDWICH. 

Chop livers and little parsley fine; season to taste. Put be- 
tween slices of white bread and butter. Chicken or turkey giz- 
zards are equally as good. Mrs. Dermont, Williams, Ariz. 

LOBSTER SAXDWICH. 

Chop the meat of a medium sized can of lobster and three- 
quarters cup of chopped celery ; mix with little mayonnaise 
dressing; season with pepper and salt and place between two 
thin slices of lightly buttered brown bread. Cut in diamonds. 
Miss DeLetta Buggeln, Williams, Ariz. 

LUXCH SAXDWICHES. 

Six hard-boiled eggs chopped fine, one-half cup chopepd ham, 
two tablespoonfuls of India relish, salt and pepper to taste. 
Mix all together with one-half cup of salad dressing, spread on 
thin slices of bread with a small, crisp lettuce leaf between. 
Trim neatly. Awfully good for picnics. Miss Winifred 
Waite, Winslow, Ariz. 



366 THE ARIZONA COOK BOOK 

HOW TO MAKE MONTREUX SANDWICHES. 

Boil four eggs for a quarter of an hour, then pound them 
with two tablespoonfuls of butter, one tablespoonful of finely 
chopped parsley, and sufficient anchovy essence to make all a 
good pink color. When well pounded add a little paprika and 
spread the mixture on slices of buttered bread. Serve gar- 
nished with parsley. 

MUSHROOM SANDWICHES. 

Fry in butter and season, fresh mushrooms. When cool, 
mince fine, using the butter gravy to moisten mushroom. Place 
between two unbuttered slices of white bread, and serve with 
olives. Mrs. Dermont, Williams, Ariz. 

MUSHROOM SANDWICHES. 

Mince equal parts of boiled beef tongue and mushrooms 
fried in butter and seasoned to taste. Serve between well but- 
tered slices of white bread. Cut sandwich round. Miss Doro- 
thy Stark, Williams, Ariz. 

NASTRURTIUM SANDWICH. 

Put nasturtium flowers and leaves between slices of white 
bread and butter. Chop flowers and leaves, season to taste; 
cover with mayonnaise dressing. Rose petals can be substi- 
tuted. Mrs. Dermont, Williams, Ariz. 

NUT SANDWICH. 

Between thinly spread slices of white bread and butter put 
chopped walnuts and olives, with mayonnaise dressing. Mrs. 
P. A. Melick, Williams, Ariz. 

NUT SANDWICHES FILLING. 

One and one-half pounds mixed nut meats, one-half pound 
each of figs, dates and raisins. Remove all seeds, mix fruits 
and nuts well, run all through food chopper, using fine cutter ; 
pack closely in cans or jars, cover closely, and keep in cool 
place. When wanted dip can in hot water and contents will 
slip out easily. Cut in slices and place between thin slices of 
bread. A delicious candy may be made by cutting the nut 
fruit mixture into cubes and dipping them into melted sweet 
chocolate. Mrs. R. R. Huntington. Mason, N. M. 

NOV r EI/TY SANDWICH. 

Chop fine one small onion, nine olives, one green pepper, one 
sour pickle, add one cupful of grated cheese, .a little salt 



WILUAMS PUBLIC LIBRARY ASSOCIATION 367 

and enough mayonnaise or mustard dressing to form a paste. . 
Spread between thin slices of buttered bread. Mrs. H. Bailey, 
Warren, Ohio. 

OYSTER SANDWICHES. 

Six raw oysters rolled in seasoned 'cracker crumbs and fried 
brown in butter. Put oysters on one slice of hot buttered toast, 
sprinkle with chili sauce and cover with another piece of toast. 
Garnish with parsley and sliced pickles. -Mrs. John Langow- 
sky, Fray Marcos, Williams, Ariz. 

ONION SANDWICH. 

Bermuda or any sweet onion preferred. Put thin slices 
of the onion, seasoned with salt, between two slices of buttered 
bread. Over the onion, pour melted or grated cheese and may- 
onnaise dressing. Cut round. Good for Sunday night lun- 
cheon. Mrs. Dermont, Williams, Ariz. 

OLIVE SANDWICH. 

Chop olives with little celery and walnuts. Mix with may- 
onnaise dressing. Place between two slices of bread and butter. 
Mrs. Dermont, Williams, Ariz. 

PIMENTO FILLING FOB SANDWICHES. 

One small cup pimentos, chop, add one cupful chopped nut 
meats, one-fourth cupful chopped celery and five leaves of 
tender lettuce pulled into small bits. Mix with mayonnaise and 
spread between the bread. Mrs. Thomas Maddock, Williams, 
Ariz. 

PEANUT SANDWICH. 

Between Boston brown bread and butter put a crisp leaf of 
lettuce dipped in any good salad dressing and sprinkled with 
hickory nuts or peanuts. Miss Ora Ritter, Williams, Ariz. 

PEPPER SANDWICHES. 

Put green peppers and walnut meats through a grinder, mix 
with salad dressing, spread on thin slices of bread and butter. 
Mrs. E. H. Ayer, Detroit, Mich. 

BELL PEPPER SANDWICH. 

On thin slices of white bread and butter place thin slices of 
pepper over which put catsup, salt, any rich mayonnaise dress- 
ing, then a leaf of crisp lettuce. Serve with radish. Con- 
tributed. 



368 THE ARIZONA COOK BOOK 

CHOPPED PICKLE SANDWICH. 

Between thinly cut slices of buttered white bread put chopped 
mixed pickle, with little ground roast beef seasoned with pepper 
and salt. Miss Gladys Hicks, Williams, Ariz. 

RAISIN SANDWICH. 

Delicious for afternoon teas, picnics and children's lunches. 
Chop fine one cup of seeded raisins, together with one of nuts, 
preferably walnuts, mix with whipped cream or the white of 
an egg beaten* season with salt. Spread between slices of 
bread, cut very thin. Mrs. H. C. Saunders, Williams, Ariz. 

SALAD SANDWICH. 

Use any fruit, meat, or vegetable salad, between slices of 
bread and butter. Excellent. Try it. Mrs. Dermont ,Wil- 
liams, Ariz. 

SARDINE SANDWICHES. ' 

Remove scales and bones from two boxes sardines and pound 
to a paste; season with salt, pepper and lemon juice. Serve be- 
tween two tender lettuce leaves on thinly buttered crackers or 
rye bread. Miss Geneva Wagner. Williams, Ariz. 

SARDINE SANDWICHES. 

Open a small box of sardines and let cold water gently run 
over the fish to remove the oil. Take off the skin, etc.. from 
the fish and chop fine, with a hard boiled egg for every four 
fish ; work into a paste with one and one-fourth tablespoons of 
salad dressing to every egg used, season with salt and pepper, 
spread between thin slices of bread. Anchovies may be used 
instead of sardines. Mrs. Will Turnbull, Manistee. Mich. 

SARDINE SANDWICHES. 

Between two slices of nice toast, put lettuce leaf covered with 
little sardines and mayonnaise dressing; cut shamrock shape. 
Garnish with olives and serve with quarter of lemon. Con- 
tributed. 

SHRIMP SANDWICHES. 

One cup minced shrimp, six chopped green olives, little par- 
sley, moisten with mayonnaise, season to taste. Spread between 
buttered slices of graham bread. Serve at once with sour 
pickles. Miss Katheryn Stark. Williams, Ariz. 

SPANISH SANDWICH. 

One cup of minced, boned and skinned sardines, one cup of 
chopped olives and bell peppers in equal proportion, one table- 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 369 

spoon melted or soft butter, juice from one lemon ; season with 
cayenne pepper and salt. Place between large salted square 
crackers or bread which is a little old. Mrs. Win. F. Dermont, 
Williams, Ariz. 

TOMATO SANDWICH. 

Between thin slices of white bread and butter, place a crisp 
piece of lettuce clipped in mayonnaise dressing or rich cream, 
on which put thin slices of pared ripe tomatoes. Very nice. 

TOMATO AND ONION SANDWICH. 

On thin slices of rye bread and butter put thin slices of pared 
ripe tomatoes, sprinkled with chopped onion, seasoned with 
pepper and salt. This is good with mayonnaise dressing added. 

TOMATO AND NUT SANDWICH. 

Between two slices of buttered white bread put a thin layer 
of ripe sliced tomatoes sprinkled with chopped hickory nuts, 
pepper and salt, with mayonnaise dressing. Serve with an 
olive. Contributed. 

TONGUE SANDWICHES. 

One fresh boiled tongue cut in shreds, one-fourth smoked 
tongue cut in shreds, one can truffles chopped fine, two pounds 
butter, two tablespoonfuls Estrogan vinegar, one tablespoonful 
French mustard, one-half teaspoonful cayenne pepper, salt to 
taste. Pound all together in a mortar until perfectly smooth. 
Spread this mixture thick upon white bread like butter. 
Mrs. K. W. Williams, Cynthiana, Ky. 

TONGUE AND LEMON SANDWICH. 

Spread thin bread and butter, with slices home cooked beef 
tongue, with juice of lemon squeezed over it. Contributed. 

WATER CRESS SALAD SANDWICH. 

Between slices of buttered graham bread, put chopped hard- 
boiled eggs with little choped water cress, seasoned with salt 
and melted butter. Over this squeeze lemon juice. Serve with 
olives. Cut sandwich in three-leaf clover shape. Mrs. Wm. F. 
Dermont, Williams, Ariz. 



370 THE ARIZONA COOK BOOK 



, SOUPS 



"Now good digestion wait on appetitie, and health on both." 
Shakespeare. 

The juice of meats is the greatest necessity for good stock 
and form the basis of all meat soups and of all principle sauces 
and dressings. 

Fresh uncooked beef, with the bones cracked, makes the 
best stock. 

Mutton, alone, is too strong in flavor for good stock, con- 
sequently vegetables and herbs seem necessary. 

Veal, too, needs something to help flavor and season. 

Chicken boiled alone makes excellent broth, but fowl and 
game must have the assistance of some other meat, vegetable 
or herb. 

For beef stock which is most generally used select a good 
fresh shin bone, having the bones thoroughly cracked. Put in 
a granite lined, tight covered, soup kettle, with more than 
enough cold water to cover it. Simmer slowly for several 
hours in order that the essence of the meat may be drawn out 
thoroughly. Skim off the scum frequently to prevent it from 
becoming turbid. Should more water -be needed at any time 
take from a boiling tea kettle. When the meat falls from the 
bones, it is cooked enough for ordinary soups and sauces. 
Remove from the fire, strain through a colander. If needed 
for bouillon, strain through a damp flannel cloth. Set away to 
cool: When cold remove all grease from the top, and set away 
for future use. 

For bouillon, take the very top of the stock jelly, re-heat, 
season and serve hot in bouillon cups. 

For consomme, this same kind of stock can be used, with the 
addition of vegetables and herbs. When the vegetables are 
thoroughly cooked, strain through a fine hair sieve. Season 
to taste and serve hot, with little cooked rice, barley or ver- 
micelli. 

A clear soup must be perfectly transparent, a thickened soup 
about like cream. 

BARLEY SOUP. 

Cook slowly one cup barley three hours. Have soup stock 
hot, add barley, salt, pepper and butter just before serving. 
Mrs. Lloyd, Sedro Woolley, Wash. 



372 THE ARIZONA COOK BOOK 

ASPARAGUS CREAM SOUP. 

Cook slowly one bundle asparagus in boiling salted water 
for thirty minutes. Take from water, cut off tips and put into 
soup tureen. Press pulp from stalks through a sieve. Scald 
three cups milk, add one cup white stock, or water in which 
asparagus was cooked. Mix three tablespoonfuls of corn 
starch with three tablespoonfuls butter in a saucepan over the 
fire, adding gradually portion of scalded milk to make very 
smooth. When thoroughly done, add remainder of milk and 
asparagus pulp. Season to taste with salt and pepper. Stir till 
boiling, then strain into the tureen. 

BARLEY SOUP. 

Cook a soup bone with the following until meat is tender : 
One-half cup barley, one-half can tomatoes and a few sprigs 
parsley. Miss Parsons, Saginaw. Mich. 

CREAM OF BARLEY SOUP. 

One cup barley well mashed, three pints chicken or veal 
stock, one onion and bit of mace. Cook slowly five hours, rub 
through a sieve, and add one and one-half pints boiling cream 
or milk, salt and cayenne to taste. Yolks of three eggs beaten 
with one-fourth cup of cream added to soup two minutes before 
serving makes soup much richer. Mrs. R. G. Peters, Man- 
istee, Mich. 

BEAN SOUP. 

Boil one can lima beans, one small onion and a teaspoon salt 
in cold water to cover, three or four hours. Strain ; add melted 
butter size of walnut. Stir in one teaspoon flour. To this' add 
the bean stock and one cup beef stock. Boil eight minutes, add 
cup sweet cream, salt and pepper to taste. Serve with chopped 
parsley and one teaspoon whipped cream in each plate. 

CREAM OF BEAN SOUP. 

Boil one cupful dry lima beans six or eight hours. Mash 
and put through a sieve. Put one teaspoonful flour and one 
teaspoonful butter in sauce pan, rub smooth, add one cupful 
beef stock, salt, and half cupful sweet cream, bring to good 
boil. Add the mashed beans, and serve hot with a slice of 
lemon in each plate of soup. Miss Charlotte Wickstrom, Hart- 
ford, Conn. 

RED BEAN SOUP. 

Take one cupful of kidney beans, a small onion and a stalk 
of celery. Add cold water and simmer until the beans are ten- 



WILUAMS PUBLIC LIBRARY ASSOCIATION 373 

der, then strain through potato press. Add to the puree a 
tablespoonful of butter, cupful of water, two cupfuls of milk 
and salt and pepper. Cook twenty minutes. 

BEEF BROTH. 

Put soup bone in granite lined covered kettle, add cold water 
enough to cover. Boil slowly until meat leaves the bones. 
Remove from fire, strain. When cool remove fat, cut off slice 
of the jelly, re-heat, season with salt. Serve hot in bouillon 
cups, or any desired way. Mrs. Grosse, Albuquerque, N. M. 

BEEF SOUP. 

Put a shank of beef in cold water sufficient to cover, let 
come to a boil, skim, set back and simmer all day, strain and let 
stand over night ; skim fat off the top. This gives plain stock 
from which a variety of soups may be made, by adding vege- 
tables, barley, rice, sago, etc., and seasoning to taste. Mrs. 
J. R. Treat, Flagstaff, Ariz. 

GOOD BOUILLON. 

Eight pounds brisket beef cooked all day. When cool skim, 
strain, heat and add one bay leaf and a little onion, two cloves, 
one pint strained tomatoes, pepper, salt and two quarts of 
chicken stock. Miss Behringer, Adrian, Mich. 

CROUTONS. 

Cut stale bread into half-inch cubes, butter and brown in 
oven and serve with any soup. 

IMPERIAL STICKS FOR SOUPS. 

Cut stale bread in one-third inch slices, remove crusts, spread 
thinly with butter, and cut slices in one-third inch strips ; put in 
pan and brown in oven. Manistee Public School, Manistee, 
Mich. 

CHICKEN BOUILLON. 

Cut up chicken. Put on fire in cold water. Boil slowly until 
meat falls from bones. Remove from the fire, strain and cool. 
Take fat off the top and re-heat, seasoning with salt. Serve hot 

in cups. Mrs. Dermont, Williams, Ariz. 

* 

JELLIED BOUILLON. 

Take three knuckle joints of beef which have been well 
cracked open, cover with cold water, salt, and boil until there 
are about two quarts of liquor, adding a handful of parsley 
half an hour before it is done. Strain and pour in moulds. It 



374 THE ARIZONA COOK BOOK 

is nice served in individual moulds, but can be served from one 
large mould. Set on ice until thoroughly chilled, when it will 
be firm. This is especially nice in hot weather served with salt- 
ed wafers. Mrs. Bertha S. Kennedy, Flagstaff, Ariz. 

CELERY BROTH. 

Take four or five heads of celery, wash them, and cut them 
up into lengths. Place them in a saucepan of cold water to 
which has been added seasoning of salt, grated nutmeg, pepper, 
and a little sugar. Add three potatoes cut in slices, and l3oil 
until the celery is tender. Strain, and return to the saucepan, 
add one pint of cream, one tablespoonful of butter, and allow 
to boil up again. Serve hot or jellied. 

CREAM OF CELERY SOTJP. 

Three cups celery cut in one-half inch pieces, one pint boiling 
water, one slice onion, three tablespoons butter, one-half tea- 
spoon salt, a little pepper, one-half cup milk and four table- 
spoons flour. Make same as cream potato soup. Boston Cook- 
ing School. 

CREAM OF CELERY SOUP. 

Cut one bunch celery and one large onion in small pieces. 
Cook until tender, put through a potato press, add as much milk 
as you care to have soup. Thicken with flour. Season with salt, 
pepper and butter. Mrs. G. H. Barney, Williams, Ariz. 

CREAM CELERY SOUP. 

Put in soup pot on fire two cupfuls chopped celery, two cup- 
fuls beef stock. While above is cooking, place in a sauce pan 
on fire one tablespoonful flour, one tablespoonful butter. Brown 
nicely and pour the strained celery mixture into this. Serve 
hot, with spoonful whipped cream on top of each dish. Miss 
Charlotte W r ickstrom, Hartford, Conn. 

CHICKEN BROTH. 

Take nice chicken, cut up, remove all fat, boil slowly until 
meat falls from bones. Strain, season and add little boiled 

rice. Serve hot. 

* 

CHICKEN CREAM SOUP. 

Cover a chicken with cold water in which put a bay leaf, a 
sprig of parsley, and a root of celery. Boil until meat drops 
from the bone, then remove and strain. Stand the liquor in a 
cool place, when the grease forms on the top remove it. A 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 375 

strong jelly should form if the chicken has been sufficiently 
cooked. Measure the jelly and for each pint allow a pint of 
cream. Put each in a separate dish to boil. Mix together one 
even tablespoonful of flour and the same of butter. Rub 
smooth and add to it a very little nutmeg and half a teaspoonful 
of onion juice. When the cream is boiling pour it into the 
boiling chicken jelly and quickly add the creamed butter and 
flour. Let boil for two or three minutes, then serve hot. Mrs. 
W. F. Baker, Manistee, Mich. 

CHICKEN SOUP. 

Slice all of best light and dark meat from cold roast fowl, 
leaving only wings and carcass, with skin removed from meat 
as well. Break bones, put them into the soup' kettle with two 
quarts of cold water and the uncooked neck and wings, scalded 
and cleaned. Cut one pound lean veal in dice, dust with flour 
and pepper, and brown in two tablespoonfuls finely chopped 
bacon, add one cup hot water, simmer for a few minutes, cool, 
and pour into the soup kettle. Cook slowly for one hour 
then add one bay leaf, one slice onion, on stalk celery; cook 
half an hour longer, strain and cool. Remove fat, cook, and 
reduce stock one-fourth. Mix together in a saucepan two 
tablespoonfuls corn starch, one and one-half teaspoonfuls salt, 
one-fourth teaspoonful pepper, one tablespoonful flour, and 
two tablespoonfuls butter. Acid gradually one pint hot stock 
and cook until smoothly thickened, then add one and one-half 
cups hot stock, mix well and add yolks of two eggs beaten and 
diluted with one cup of cream. Do not boil after egg is added, 
but keep hot until egg has thickened. Serve in bouillon cups, 
with or without a spoonful of whipped cream on top of each. 

CHILI SOUP. 

Put half pound of butter in kettle. When hot, add three 
pounds hamburger steak and sear thoroughly, then add three 
quarts soup beans that have been cooked until tender. Season 
with salt, pepper and chili peppers. Add boiling water. Cook 
thoroughly. Strain and serve verv hot. Mrs. Sam Degering, 
Santa Fe System, Williams, Ariz. 

CLAM CHOWDER. 

Two quarts cold water, four potatoes, one onion, one turnip, 
one carrot, one tomato, one-half cup of cabbage, one can of 
clams (all chopped), butter size of an egpr, salt, pepper to taste. 
Cook slowly four hours, add one cup cream just before serving. 
Mrs. Watts S. Humphrey, Saginaw, Mich. 



376 THE ARIZONA COOK BOOK 

PUREE OF CLAM. 

Take one cup of Burnham's clam bouillon, one cup of milk 
and one of cream; heat to the boiling point in double boiler, 
strain into one well beaten egg, stirring until well blended. 
Mrs. N. C. Blacker, Manistee, Mich. 

CLEAR SOUP. 

Brown in kettle two tablespoonfuls butter, cut in small pieces, 
two pounds of lean beef and two pounds of veal from the 
knuckle. Stir the meat in the brown butter over the fire, very 
hot, until all is nicely browned, then cover closely and stew 
gently one-half hour ; add two quarts of cold water to this and 
let the whole simmer for four hours. Add one onion, one carrot, 
one stalk celery; a bay leaf and sprig of parsley to this stock 
and cook very slowly for one hour longer. Strain through a 
hair sieve or cloth. When cold, remove the fat from the top. 
Let the stock come to a boil, add salt and pepper to taste, and 
the beaten white and shell of one egg mixed in a cup of cold 
water. Boil again hard for ten minutes, throw in another cup 
of cold water ; let the soup boil again for five minutes and serve 
hot in cups. Mrs. W. R. Thorsen, Berkeley, Calif. 

CONSOMME. 

Consomme should be strained until very, very clear. Salt 
and stir thoroughly. When cool the fat must be removed from 
the top. If it is to be served as jelly, or iced, it must be heated 
enough to mould. It is served hot, also, as a liquid. 

CONSOMME MONTMORENCY. 

Wipe a four-pound knuckle of veal, remove meat from bon^ 
and cut in small pieces. Cook two stalks of celery broken in 
pieces, eight slices of carrot, one (medium sized) onion sliced, 
two sprigs each of parsley and thyme, and a bit of bay-leaf, in 
two tablespoonfuls of butter six minutes. Put meat bone and 
vegetables into a soup-kettle and add three quarts of cold 
water. Clean and truss a four-pound fowl, put in kettle and 
place kettle on the range ; cover and cook until fowl is tender, 
when it should be removed and the stock allowed to cook two 
hours longer, then strain and cool ; remove fat, and clear, by us- 
ing the white and shell of one egg to each quart of stock. Soak 
one-fourth of a cupful of pearl tapioca overnight in cold water 
to cover; drain and cook in boiling water until transparent, 
drain again and allow cold water to run through strainer in 
which tapioca was drained to separate the globules ; add to 
cleared soup with one-fourth cupful pieces cut from breast meat 
of fowl. Add salt to taste ; reheat and serve. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 377 

CHICKEN COXSOMME. 

Boil a well scalded and cleaned fowl. Add to the liquor, a 
blade of mace, or celery, and a small onion if desired. Boil 
until the meat separates from the bones. Strain, salt, and 
place to cool. Remove fat. Serve hot or as jelly. Mrs. Wm. 
F. Dermont, Williams, Ariz. 

COXSOMME OF MUTTOX. 

Place twelve mutton shanks, one pound of lean beef, and an' 
onion, with four quarts of water in an iron kettle, and allow 
to simmer four to six hours. Strain off. Salt to taste. When 
cool, place on ice to harden and serve iced. Or, serve hot. 

VEAL, COXSOMME. 

Take a knuckle of veal, a fowl, four mutton shank bones, 
three blades of mace or celery, a few pepper corns, an onion, 
and boil in three quarts of water. When it boils up, 
skim until the scum ceases to rise. Cover the vessel, and allow 
to simmer four to six hours. Salt, cool, and serve iced or hot. 
Contributed, Williams, Ariz. 

CREAM OF CORX SOUP. 

One can corn, two tablespoons flour, two tablespoons butter, 
one slice onion, a little pepper, one pint hot milk, one pint water 
and two teaspoons salt. Chop corn, add water and simmer 
twenty minutes. Follow directions for potato soup. Boston 
Cooking School. 

CREAM OF CORX SOUP. 

Chop one can corn fine. Cook slowly for half an hour in 
one quart white stock (veal or chicken), add a slice of onion 
and a few stalks celery. Strain and rub corn through a sieve. 
Return to the fire with one pint cream, and one tablespoon of 
flour cooked in one of butter; season to taste, and just 
before serving add the well beaten yolks of two eggs. The 
soup should not be very thick, but the flour is needed to make 
it smooth and to prevent the corn pulp from sinking to the 
bottom. Mrs. Gardner, Manistee, Mich. 

CROUTOXS. 

Cut rather thick slices of stale bread, spread liberally with 
butter, lay in the tin in which you are to brown them, and then 
(after removing the crusts) cut across each way, making the 
bread into cubes. Brown in the oven until crisp. Serve hot 
with soup. Mrs. A. O. Wheeler, Manistee, Mich. 



1 



378 TH E ARIZONA COOK BOOK 

CREAM CORN SOUP. 

One can corn, medium sized onion, two cupfuls sweet milk. 
Boil two hours or more slowly. Mash and strain. Put in 
sauce pan one tablespoonful flour and one tablespoonful butter. 
Rub smooth, add cupful beef stock, boil twenty minutes and 
add mashed and strained corn. Serve hot with teaspoonful 
whipped cream on each plate. Miss Charlotte Wickstrom, 
Hartford, Conn. 

CREAM OF CORN SOUP. 

Rub one can of corn through a sieve into a saucepan, add 
two cups boiling water, on teaspoonful salt, one-fourth tea- 
spoonful celery salt, few drops onion juice, and white pepper 
to taste. Blend together in a saucepan two and one-half table- 
spoonfuls corn starch with three level tablespoonfuls of butter, 
gradually add two cups cold milk and cook thoroughly until 
smoothly thickened, then add to the corn pulp and cook to- 
gether for five minutes, stirring constantly from the bottom so 
that it does not adhere to the saucepan! Just before serving 
add one cup of beaten cream. Serve at once with crisp wafers. 

CORN SOUP. 

One dozen ears corn and scrape. Boil corn and cobs in 
enough water to cover, for ten minutes. Strain and to one 
quart of this water add slowly one quart cream. Season and 
cook fifteen minutes. Thicken with one tablespoon each butter 
and flour rubbed together. Mrs. \Y. \Y. Bass, Grand Canyon, 
Ariz. 

CREAM OF OXION SOUP. 

Slice two large onions and fry until lightly browned in three 
tablespoonfuls butter, then add one-fourth cup of corn starch, 
one tablespoonful flour, one teaspoonful salt, and one-fourth 
teaspoonful white pepper. Stir until slightly browned, but do 
not allow to burn. Pour in gradually two cups boiling water 
and cook until smooth. Keep hot. Scald one quart of milk, 
pour it gradually on to one cup smoothly mashed potatoes. 
Cpmbine the mixture. Simmer and stir for a few minutes, 
add one cup croutons, cover, and let stand a moment before 
serving. 

A NUTRITIOUS COTTAGE SOUP. 

One-half pound neck of mutton, one cupful of rice, one car- 
rot, one turnip, two and one-half quarts of water or stock, 
two large onions, one tablespoonful of drippings, one teaspoon- 



i 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 379 

ful of sugar, salt and pepper. Put into a dry, clean cauce- 
pan a tablespoonful of sweet drippings, or fat of some kind; 
let it get quite hot. Cut up the mutton into small square pieces ; 
put them and the bones into the saucepan with the fat and fry, 
turning them with a spoon. Cut up the carrot and tur- 
nip ino small square pieces the size of peas, and add them to 
to the meat; then the onions, washed and cut small. Keep 
turning all over with the spoon ; then add the rice, well washed, 
a teaspoonful of sugar and a teaspoonful of salt. Let the whole 
be turned about in the pot with the spoon for more than five 
minutes ; then add two quarts and a half of water. Put on the 
lid, bring it to a boil, and boil slowly for a little more than an 
hour. Add pepper and salt and it is ready to serve. 

LENT SOUP. 

Peel and chop up fine a few small white onions, put them 
into a large saucepan with one heaping tablespoonful of butter, 
and allow to heat thoroughly with the lid on, but do not brown. 
\Yash two cupfuls of lentils well, add them to the saucepan, 
covering with three pints of water, and a pinch of salt and 
pepper. Allow to simmer gently for two and a half hours, 
then rub them through a sieve, and return to the saucepan. 
\Yhen it boils up again add some green onions cut fine, a 
grated turnip and carrot, and boil for half an hour longer. Add 
a tablespoonful of finely chopped parsley a few minutes before 
serving, and send to the table with plenty of toasted bread, cut 
into neat, small squares. Contributed. 

MUTTON SOUP. 

Put three pounds neck of mutton into two quarts cold water, 
with small onion and little turnip. Boil slowly until meat falls 
from bones. Strain and season. Add little cooked rice or 
vermicelli. Serve hot with chopped parsley on top of each 
plate or cup. 

MUTTON SOUP. 

Cut in squares a pound of lean mutton, and brown in sauce- 
pan with a little fat. and chopped onion. Moisten with three 
pints of stock, and season with pepper and salt. Add chopped 
celery. Boil one-half an hour. Strain and add two table- 
spoonfuls cooked barley. Serve hot. 

ONION SOUP. 

Brown two onions in a saucepan with one tablespoonful 
butter; stir in a little flour, and moisten with one and one-half 



380 THE ARIZONA COOK BOOK 

pints white broth. Season with salt and pepper to taste and 
cook for ten minutes. Place small square of toasted bread in a 
bowl, cover them with fine slices of Swiss cheese, pour hot 
broth over them, add a few more slices of cheese on top, and 
put in the oven for five minutes before serving. Contributed. 

CREAM OYSTER SOUP. 

Drain one can oysters, retaining the liquor. Put in the dou- 
ble boiler : two quarts rich sweet milk, one tablespoonful butter, 
one-half cupful fine cracker crumbs, salt to taste. Pour in the 
oyster juice, and get scalding hot. Add the oysters about five 
minutes before serving. Mrs. Dermont, Williams, Ariz. 

OYSTER STEW. 

Oysters scalded in their own liquor", taken out, liquor skim- 
med and poured back to the oysters ; milk brought to a boil, add 
butter, little red pepper, oysters and liquor poured in dish. 
Served with oyster crackers. Contributed. 

CREAM OF PEA SOUP. 

One quart can green peas, one medium sized onion with 
butter size of an egg, cook slowly two hours ; mash and strain. 
To this add two cups beef stock and simmer fifteen minutes. 
Season and serve with thin slice of lemon in each plate. Con- 
tributed. 

PEANUT SOUP. 

To any rich milk or cream soup, add chopped peanuts. 

SPLIT PEA SOUP. 

One cupful dry split peas, two quarts boiling water, one- 
fourth pound salt pork. Boil three hours slowly. Remove 
and mash, add butter and seasoning. Serve hot with teaspoon 
whipped cream on each plate. Or chopped parsley is good as 
well as pretty. Miss Charlotte Wickstrom, Hartford, Conn. 

SPLIT PEA SOUP. 

One cupful of dried split peas, eight cupfuls of cold water, 
two cupfuls of milk, two tablespoonfuls of butter, two table- 
spoonfuls of flour, one small onion, salt pork, salt and pepper. 
Pick over the peas, wash them, then soak in plenty of cold 
water over night. In the morning pour off the water and put 
the peas in a kettle with two quarts of cold water, a two-inch 
cube of salt pork, and the onion sliced. Cook slowly until the 
peas have become very soft, stirring frequently from the bottom 



WIUJAMS PUBUC LIBRARY ASSOCIATION 381 

to prevent burning. It will probably require four or five hours 
to cook them properly. When they are done rub them through 
a sieve. Return to the kettle and let them boil again. Beat the 
butter and flour to a cream, and after thinning it with a little of 
the boiling soup stir the mixture into the soup. Season with 
salt and peper. Add the milk, and, when the soup boils up, 
serve. 

POTATO SOUP. 

Peel and boil until soft six good sized potatoes. Drain and 
mash them, add two small onions grated, two cups of white 
sauce well seasoned with salt and paprika, and four cups 'of 
scalded milk. Let soup boil up once. One cup of cream and 
two teaspoonfuls of chopped parsley may be added. This 
recipe makes eight plates of soup. Mrs. T. J. Ramsdell, Man- 
istee, Mich. 

POTATO SOUP. 

Pare and boil two pounds of potatoes in the ordinary way. 
Peel and shred finely two good-sized onions, and simmer slowly 
in a little water. When the potatoes and onions are cooked 
rub them through a sieve, and mix smoothly with milk to the 
consistency of cream, adding two heaping tablespoonfuls of 
butter; pepper and salt to taste. Place a scrupulously clean 
saucepan on the fire, with two quarts of milk. Bring it to a 
boil, stir in the potatoes slowly and smoothly, allowing it to 
boil for fifteen or twenty minutes. If flavoring is liked, a little 
finely chopped parsley or mint may be added a few minutes 
before serving. This is an economical and nutritious soup for 
children. Contributed. 

CREAM POTATO SOUP. 

Put in double boiler and simmer, two quarts rich sweet milk, 
one tablespoonful butter, one good sized onion sliced, three or 
four slices salt pork. Fifteen minutes before serving, skim out 
the pork and onion. Add six tablespoonfuls mashed and sea- 
soned potatoes. Serve individually with chopped parsley on 
top of each plate. Mrs. Dermont, Williams, Ariz. 

CREAM OF POTATO SOUP. 

Cook three potatoes, rub through strainer, scald one quart 
milk with two slices onion, remove onion, add milk to potatoes. 
Cream three tablespoons butter, two tablespoons flour, a little 
pepper, one-fourth teaspoon celery salt, one and one-half tea- 
spoons salt, chopped parsley and cayenne ; add to soup, cook 
fifteen minutes. Boston Cooking School. 



382 THE ARIZONA COOK BOOK 

RICE SOUP. 

Put four tablespoons rice in one pint boiling water (salted). 
Cook until tender, add butter and pepper and the white of one 
egg. Beat the yolk with one-half cup milk, add to the soup 
and stir constantly to prevent curdling. Mrs. Parker, Los 
Angeles, Calif. 

SCOTCH BROTH. 

Put two quarts of water in a saucepan, add quarter pound 
of pearl barley, which has been well washed in several waters. 
Take two medium-sized turnips, wash and pare them, and cut 
them into dice, three carrots which have been washed and 
scraped and also cut into dice, add these to the broth, with 
two sliced onions, and one can of green peas or fresh ones 
when they are in season. The broth must simmer for three 
hours, and ten minutes before serving, add two tablespoon fuls 
finely chopped parsley, three tablespoonfuls of butter and salt to 
taste. Contributed. 

CREAM OF SPINACH SOUP. 

Pick, wash and boil enough spinach to measure a pint when 
cooked, chopped and pounded into a soft paste. Put into stew- 
pan with four tablespoonfuls butter, a little grated nutmeg and 
salt. Cook and stir about twenty minutes. Add to this two 
quarts strong stock. Let it boil up and rub through a sieve. 
Set it over the fire again and when on the point of boiling mix 
in tablespoonful butter. Serve hot with chopped hard boiled 
eggs in each plate. Mrs. M. S. Carpenter, Hackensack. X. J. 

SPINACH SOUP. 

Put large quart spinach in hot kettle; toss to keep from 
burning until soft ; add two tablespoons chopped onion and one 
qaurt milk. Cook slowly fifteen minutes, then add two table- 
spoons butter and thicken with two tablespoons flour. Salt 
and pepper to taste. Mrs. X. J. Hudson, Los Angeles. Calif. 

TOMATO SOUPS. 

One can of tomatoes or eight large fresh ones, two carrots, 
one turnip, two onions, one quart of water, one cupful of milk. 
one tablespoonful flour, two tablespoonfuls butter, two blades 
of mace, one bay leaf, one teaspoonful salt, half teaspoon ful 
whole white peppers. Put the butter into the soup pot. add the 
vegetables cut into small pieces and fry them for ten minutes ; 
they must not be browned. Add the flour, water, tomatoes, 
mace, bay leaf, whole peppers and salt. Simmer gently for one 
hour then rub them through a sieve. Return to the pot, add 
the milk, season and serve. Contributed. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 383 

TOMATO BISQUE. 

One can of tomatoes, half can onion, some sprigs of parsley, 
salt, pepper, one tablespoon butter : let it boil fifteen minutes, 
add one-half teaspoon soda. When it stops foaming add one 
quart of hot milk, strain and thicken slightly, then strain hot 
into hot cups in which a tablespoon of whipped cream has 
been put. 

CLEAR TOMATO SOUP. 

One can tomatoes, two teaspoons sugar, one slice onion, 
four cloves, two tablespoons butter, one bay leaf, three table- 
spoons flour, twelve pepper corns, one-eighth teaspoon soda, 
one pint water, one teaspoon salt and a little cayenne. Cook 
first six ingredients twenty minutes. Strain, add rest, boil and 
strain. Boston Cooking School. 

CREAM TOMATO SOUP. 

One can tomatoes, strain, bring to a boil, add salt, pepper 
and level teaspoon of soda and one teaspoon sugar; then add 
one quart rich milk and butter size of an egg. Let come to a 
boil. Mrs. J. R. Treat, Flagstaff, Ariz. 

CREAM OF TOMATO SOUP. 

One-half can tomatoes, two teaspoons sugar, one-fourth tea- 
spoon soda, one quart milk, one slice onion, four tablespoons 
flour, one-eighth teaspoon pepper, four tablespoons butter and 
one teaspoon salt. Scald milk with onions, remove onions, 
make a white sauce of milk, butter, flour and seasoning. Cook 
tomatoes with sugar fifteen minutes, add soda. Rub thorugh 
sieve; combine mixture and strain. Boston Cooking School. 

CREAM TOMATO SOUP. 

One-half can tomatoes, butter and onion size of an 
egg; simmer on back of range for two hours. Put in sauce- 
pan one tablespoonful flour, one tablespoonful butter. When 
browned nicely add one cube sugar, one cupful beef stock. Let 
come to a boil and add one cupful sweet milk. Season to taste. 
Put ingredients together just before serving. Serve hot with 
chopped parsley or water cress, and one teasponful whipped 
cream on top of each plate. Miss Charlotte Wickstrom, Hart- 
ford, Conn. 

CREAM TOMATO SOUP. 

One quart tomatoes, one quart milk with a little cream, one 
pint water, one-third teaspoon soda, one spoon flour. Run 
tomatoes through sieve and boil in a granite dish, season with 
salt and pepper and small piece of butter. Rub butter and 



384 THE ARIZONA COOK BOOK 

flour together, add to milk. When tomatoes boil add the soda, 
then when milk has come to a boil, turn the tomatoes and milk 
together and serve hot. Mrs. F. O. Poison, Williams, Ariz. 

ITALIAN TOMATO SOUP. 

This is one of the most delicious soups I have ever eaten, 
and I have never seen this recipe in print. It is a very economi- 
cal and good emergency soup, as it can be prepared in half an 
hour. One onion fried in butter (do not let it brown), two 
cans of tomatoes and one quart of water. Add the onion to the 
tomatoes and let boil twenty minutes. Strain through a col- 
ander, set back on stove, and add one heaping tablespoon of 
cornstarch dissolved in water, one dozen cloves, salt and sugar 
to taste. Let boil five minutes, then add one tablespoon of 
Worcestershire sauce. Mrs. McLarty, Manistee, Mich. 

TURKEY BOXE SOUP. 

Cut up the frame of turkey with little stuffing. Put in 
cold water in soup kettle and slowly cook for three hours. One 
hour before serving, strain, and add boiled rice. Season to 
taste. Mrs. Dermont, Williams, Ariz. 

VEAL SOUP. 

Put knuckle of veal in four quarts of cold water with one 
onion and two stalks celery. Boil slowly until meat is done. 
Strain ; season to taste. Add about two tablespoonfuls cooked 
rice. Serve hot, with croutons added last. 

VEAL SOUP. 

Put a knuckle of veal into three quarts cold water. Boil 
slowly; when liquor is reduced half, remove from fire. Into 
the tureen put the yolk of one egg. Stir well into it one tea- 
cupful of sweet cream ; add piece of butter the size of hickory 
nut, on this, strain the soup, boiling hot, stirring all the time. 
Serve hot with chopped parsley. 

VEGETABLE CON SOM ME. 

Cut two pounds of lean veal into small pieces, adding half a 
pound of lean ham, and a small chicken. Place in a deep iron 
kettle with one ounce of butter, three onions, two carrots, eight 
large mushrooms, one celery stalk, one parsnip, a blade of mace, 
and a pint of cold water ; let it stew till it catches at the bottom 
and is quite brown, but not burnt, then add four quarts of water. 
Boil gently for four hours or more, or till the meat separates 
from- the bones. Salt, strain thoroughly and cool. Remove 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 385 

fat. This will make enough for more than one meal and can 
be served once cold and once hot. Mrs. M. S. Carpenter, 
Hackensack, N. J. 

VEGETABLE SOUP. 

Wash and scrape a small carrot, and cut in quarters length- 
wise ; cut quarters in thirds lengthwise, and cut strips thus madf 
in slices crosswise. Wash and pare half a turnip, and cut and 
slice same as carrot. Wash, pare and cut potatoes in small 
pieces. Wash and scrape celery, and cut in one-fourth inch 
pieces. After the vegetables have been prepared measure, tak- 
ing one-third of a cupful of carrot, one-third cupful of turnip, 
one-half cupful of celery and one and one-half cupfuls potato. 
Cut half an onion in thin slices. Mix vegetables, except pota- 
toes, and cook ten minutes in four tablespoonfuls of butter, 
stirring constantly. Add potatoes, cover, and cook two min- 
utes ; add four cupfuls of water, bring to the boiling point, and 
simmer one hour. Beat with a fork or a spoon so as to break 
vegetables. Add one tablespoonful of butter, one-half table- 
spoon of finely chopped parsley, season with salt and pep- 
per. Mrs. E. Pallett, Williams, Ariz. 

VEGETABLE SOUP. 

Boil a small shank of beef for two or three hours ; then 
strain and return to the pot. Shred one carrot in long pieces, 
cut two onions and two or three stalks of celery, one turnip 
and two tomatoes. Season to taste with pepper and salt. 
Mrs. E. Pallett, Williams, Ariz. 



386 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 387 



388 THE ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 389 

VEGETABLES 



Captivated by order of the kitchen. 

Vegetables are the most useful accessory to our daily food 
and their cooking should receive attention. It is considered a 
simple thing to boil a pot of potatoes, yet their palatableness 
depend largely on the way it is done. Nearly all vegetables are 
much better put in boiling water, as the fine flavor is thus re- 
tained. Care should be taken not to overcook them, and should 
be served immediately. Potatoes should be pared very thin 
as the most nutritious part is next to the skin. Some vege- 
tables, as onions, cabbage, carrots and turnips, should be 
cooked in a great deal of water and when done immediately 
drained. 

A SUGGESTION AS TO VEGETABLES. 

Xot more than two kinds of vegetables should be served with 
a course. Lamb finds its appropriate accompaniment in pota- 
toes, peas, spinach or asparagus. Roast mutton calls for sal- 
sify, spinach, turnip, cauliflower or potatoes. Roast goose de- 
mands onions creamed, prune or chestnut stuffing or souffles, 
Hubbard squash, and apple sauce, of course. Roast beef affili- 
ates with carrots, cauliflower, onions, squash or string-beans. 
With fresh pork, apple sauce seems necessary. 

ARTICHOKES. 

Boil in salted water, completely covered, until tender. Keep 
hot. Serve individually with 

Hollandaise Sauce. 

One-half cup of butter, yolks of two eggs, juice of one-half 
lemon, one teaspoon salt, one-fourth saltspoon cayenne pepper, 
one cup boiling water. Rub the butter to a cream in a warm 
bowl with a wooden or silver spoon. Add the yolks one at a 
time and beat fast and well, then salt and pepper and one heap- 
ing teaspoon of sifted flour. About five minutes before serving 
add the boiling water. Place the bowl in a sauce pan of boiling 
water and stir rapidly until it thickens like boiled custard. Add 
the lemon juice with the water. Mrs. A. D. Wheeler, Man- 
istee, Mich. 

ARTICHOKES HEARTS. 

Heat the contents of one bottle or can of artichoke hearts, 
season with butter, pepper and salt. Cook until juice has 



390 THE ARIZONA COOK BOOK 

nearly gone. Serve hot on buttered toast, with Hollandaise 
sauce made as follows : Place in a saucepan on range, one 
chopped onion, three small chopped peppers, one bay leaf, two 
tablespoonfuls flour, two tablespoonfuls butter; moisten with 
one and one-half pints chicken or beef stock. Mix well. Add 
one-half teaspoonful grated horseradish, one-half teaspoon ful 
salt Cook twenty-five minutes or more ; strain. Beat yolks 
three eggs with juice of medium sized lemon. Then pour grad- 
ually into the sauce, being careful not to boil it again, after they 
have been added. Serve hot around the. artichoke hearts, with 
about five on each plate on toast. Mrs. Win. F. Dermont, 
Williams, Ariz. 

ASPARAGUS. 

Boil in salted water until tender. Sauce : Have in a sauce- 
pan on the range, one tablespoonful butter, one small green 
pepper chopped, one onion chopped. Simmer for three minutes 
without browning, then add heaping taspoonful flour, contin- 
ually mi>; while cooking for three minutes; then add six peeled 
chopped tomatoes, also a teacupful of beef stock. Season with 
salt and just one drop of tabasco sauce. Cook slowly for thirty 
minutes. Put through a sieve and serve hot, over boiled as- 
paragus. Mrs. Wm. F. Dermont, Williams, Ariz. 

BAKED BEANS. 

Boil one quart of white beans four hours in high altitude, 
drain and put in bean jar; add salt, one tablespoon of cooking 
molasses, one teaspoon of ground chili, one small onion and lay 
slices of salt pork on top of beans, add water to cover them and 
bake five hours in slow oven. Mrs. A. Willson, Williams, 
Ariz. 

BAKED BEANS. 

Parboil one pint beans ten minutes in water with a little soda. 
Drain, wash in cold water. Put in baking dish with one-half 
pound salt pork, one tablespoon New Orleans molasses, one- 
half teaspoon black pepper and two quarts cold water. Bake 
nine hours. Mrs. Montgomery, Williams. Ariz. 

BOSTON BAKED BEANS. 

Soak one quart small white beans in cold water over night, 
drain ; add fresh water and simmer till soft but not broken ; 
skim beans into pan with cover, add one-half pound salt pork 
cut in dice ; mix one level teaspoon each of salt, brown sugar, 
mustard, and two tablespoons molasses ; fill cup with boiling 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 391 

water, pour over beans; add enough water to nearly fill pot. 
As water boils out add more till nearly done, then let cook dry. 
Airs. J. R. Treat, Flagstaff, Ariz. 

TOMATO BAKED BEANS. 

Soak one pint beans over night, add one-fourth pound salt 
pork, one-half can tomatoes, one tablespoon salt, two table- 
spoons sugar, and one level teaspoon mustard ; cover with 
water, adding hot water as it boils down. Bake. Mrs. H. F. 
Adams, Williams, Ariz. 

YANKEE BAKED PORK AND BEANS. 

One cup of beans, one quart of cold water and a piece of 
soda as large as a bean. Put over the fire until the water 
commences to boil well, then drain off. Return beans to the fire 
with boiling water on them and add a piece of fat salt pork 
about four inches square. Let them boil gently until the beans 
are very nearly done enough to eat, keeping plenty of liquor on 
them to last while baking. Now season the beans with one 
even teaspoonful of ginger, one teaspoon of sugar and two 
teaspoons of tomato catsup, white pepper and salt. Score the 
rind of the pork and place the piece in the center of your baking 
dish, pouring the beans around it, but not over the top. Have 
the rind of the pork on top. . Bake until the rind is crisp, which 
will probably be about three-fourths of an hour. This is 
enough for four people. Mrs. A. O. Wheeler, Manistee, Mich. 

FRIED BEANS. 

Boil one quart pink beans all day. Just before serving heat 
one tablespoon lard in pan till smoking hot, add beans with as 
little of the water as possible. Mash and add salt and green 
chili to taste and water beans were cooked in. Mrs. Eva 
Wheeler, Flagstaff, Ariz. 

BEAN LOAF. 

Two cups cooked beans, one egg well beaten, two table- 
spoons peanut butter in equal amount of milk, one teaspoon 
each sage and chopped onion. Thicken with bread crumbs, 
and pepepr to taste, Bake till thick enough to slice when cold. 
Mrs. Bennett, Warren, Ind. 

BEETS. 

Cook medium small beets tender. Remove jackets when 
warm. Slice thin into a sauce made of hot vinegar, butter size 
of an egg, little salt and pepper. Serve hot. If there are 



392 THE ARIZONA COOK BOOK 

more beets than needed, slice into warm good vinegar and set 
away for cold pickled beets. Mrs. Wm. F. Dermont, Wil- 
liams, Ariz. 

YALE BEETS. 

Cook beets in salt water until tender, cut in dice and serve 
in the following dressing: One tablespoon corn starch, one- 
half cup sugar, one teaspoon salt, one teaspoon mustard, a 
dash of pepper, moisten with a little cold water, add one cup 
weak vinegar, cook till it thickens; if too thick, thin with 
water, add one tablespoon butter and the beets. Let stand 
one-half hour in warm place. Serve hot. Mrs. C. F. Phil- 
brook, Bisbee, Ariz. 

CAROMELED CARROTS. 

Cut one or two large carrots into thin pieces about one inch 
long, put them in saucepan, sprinkle them well with sugar and 
place one tablespoon butter on top. Pour on enough water to 
just cover, let simmer until all but about one tablespoon of this 
has boiled away by which time they will be soft. Then sift a 
little flour over them and stir it through them until the water 
is absorbed. A nice sweet to serve with meat, or, as a luncheon 
dish. Mrs. Thomas Maddock, Williams, Ariz. 

CREAM CABBAGE. 

One cup of milk, butter size of a walnut, one egg, three 
tablespoonfuls vinegar, teaspoonful dry mustard ; pepper and 
salt to taste. Chop raw cabbage fine; cook sauce (except vine- 
gar, have that cold) and pour over cabbage. Miss Katherine 
Anderson, Williams, Ariz. 

CAULIFLOWER. 

Put in kettle, keep covered with salt boiling water. Cook until 
tender. Set in hot oven to brown top. Dressing : In a sauce- 
pan put two tablespoonfuls butter and two tablespoonfuls 
flour, rub smooth, add one pint sweet milk, little salt, cook 
till little thick and serve hot around the cauliflower. Miss 
Charlotte Wickstrom, Hartford, Conn. 

He used to send her roses; 

He sent them every hour, 
But now they're married and he sends 

Her home a cauliflower. 

BAKED GREEN CORN. 

Grate one dozen ears green corn, add one cup milk, salt and 
a little butter. Bake one hour. Mrs. Geo. A. Cole, Middle- 
town, Conn. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 393 

BAKED SWEET CORN. 

Take five good sized ears of sweet corn, cut the kernels and 
scrape, two eggs well beaten, butter half the size of an egg, 
tablespoonful of flour mixed with a little milk, and one pint of 
milk, salt to taste. Put in oven and bake one-half hour. 
Mrs. R. G. Peters, Manistee, Mich. 

FRIED GREEN CORN AND PEPPERS. 

Cut the corn finely from six ears of corn, slice the outside 
finely of one green pepper. Have your frying pan hot. Put 
in a piece of butter nearly the size of an egg ,and your corn 
and pepper imemdiately, add salt and fry quickly. Contributed. 

BAKED CUCUMBERS. 

Cut cucumbers lengthwise. Scoop out center, To two cu- 
cumbers add two tomatoes, two small onions, two stalks celery 
and a few drops tobasco sauce. Cook until thick. Put in cu- 
cumber shells ; sprinkle with bread crumbs and piece of butter. 
Bake one-half hour. Mrs. Bernice Smith, Grand Canyon, 
Ariz. 

FRIED CUCUMBERS. 

Take four medium sized cucumbers, chop fine in chopping 
bowl. Add one-half cup flour with teaspoonful of baking pow- 
der, sifted well together, and a little water to make batter. 
Fry as fritters in hot butter, or in hot fat. Mrs. W. B. Back, 
Montizumas Well, Ariz. 

DANDELION. 

Select, wash and dry, nice young dandelions. Put in pot of 
boiling salt water, with piece of salt pork. Cook until tender, 
drain, and serve hot with vinegar or any desired sauce. Mrs. 
Martin Buggeln, Williams, Ariz. 

BAKED EGG PLANT. 

Parboil one egg plant until tender. Scrape out inside. Heat 
two tablespoons butter and in it brown one-fourth of an onion 
chopped fine. Mash pulp of egg plant and mix with two table- 
spoons bread crumbs and yolk of one egg, salt and pepper. 
Fry mixture in butter and onion. Replace in the egg plant, 
cover with cracker crumbs and bake. Baste often. Mrs. Geo. 
Barney, Williams, Ariz. 

TO COOK EGG PLANT. 

Boil one medium sized plant \vhole for one-half hour in hot 
water, with a little vinegar. Put through a colander, then 



394 THE ARIZONA COOK BOOK 

add to it two eggs beaten light, one-half cup of flour, and salt 
and pepper to taste. Mix lightly and shape in small flat cakes 
and fry quickly in hot butter. Mrs. Leon Walters, Manistee, 
Mich. 

STUFFED MANGOES. 

One pound mangoes, one pound hamburger steak, one-half 
pound cheese, two large or three small tomatoes, two or three 
crackers, one onion, one small chili, salt to taste. Remove seeds 
and veins from, mangoes, stuff and bake. Contributed. 

LEFTOVERS, SPANISH. 

Take cold roast left over from dinner, cut fine ; place in pan 
and fry brown, cut onion and chili. pod and put with the meat, 
then add tomatoes and spaghetti and a little water, and let it 
boil one-half hour. Mrs. A. Willson, Williams, Ariz. 

. MACARONI AND CHEESE. 

Cook macaroni in water in double boiler for about one hour. 
Grate dry cheese. Put a layer of cooked macaroni on bottom Of 
bake dish, then a layer of grated cheese. Over this pour milk 
in which an egg has been beaten. Fill the dish with alternate 
layers of cheese and macaroni with needed moisture, and when 
filled put seasoned cracker crumbs on the top, with moisture 
and pieces of butter. Bake and serve hot. Mrs. Win. F. Der- 
mont, Williams, Ariz. 

MUSHROOMS. 

Wash and dry mushrooms; roll in beaten egg and cracker 
crumbs, seasoned with pepper and salt. Fry in equal parts of 
butter and lard, to a delicate brown. Serve crusp and hot. 
Mrs. Jas. L. Wade, Williams, Ariz. 

MUSHROOMS AND BEEFSTEAK. 

Small T-bone steak, one can mushrooms. Drain the liquor 
from the mushrooms and put them in a frying pan with a little 
butter. Add pepper and salt. When they are slightly browned 
draw them to one side of the pan, put into the pan a heaping 
teaspoon of flour and rub it smooth in the hot butter. When 
the flour becomes brown, pour in the mushroom liquid and a 
little water. Stir the mushrooms with the mixture and let all 
boil; squeeze in the juice of a lemon and pour over the steak. 
Mrs. Wm. Hayward, Los Angeles, Calif. 



WILUAMS PUBLIC LIBRARY ASSOCIATION 395 

MUSHROOMS FOR BEEFSTEAK. 

One can mushrooms cooked in own liquid with butter, pep- 
per and salt, about ten minutes. Put in sauce pan one table- 
spoonful each flour and butter; brown nicely, add one-half 
cupful beef stock, and the juice with the mushrooms and one^- 
half cupful rich cream. Boil up good, season with pepper and 
salt, a little Worcestershire sauce. Serve hot around a hot steak. 
Garnish with parsley. Miss Esther Hanson, Hartford, Conn. 

MUSHROOM SAUCE FOR BEEFSTEAK. 

Take one can of mushrooms, and if large cut them up a 
little. Place in a skillet with one tablespoonful of butter. Let 
fry to a light brown. Add one and one-half cups of soup 
stock, if you have it, if not, use hot water, and three table- 
spoons of tomato catsup, salt and pepper to taste. Thicken a 
very little with flour. Let boil up thoroughly and serve. 
Mrs. J. D. Munson, Manistee, Mich. 

SILVER- SKINNED ONIONS IN CREAM. 

Remove skins from one quart of silver-skinned onions. Put 
in a saucepan, cover with boiling water, add one-half table- 
spoonful of salt and boil for five minutes, then drain. Again 
cover with boiling salted water and. cook until soft, but not 
broken, and drain thoroughly. Melt three tablespoonful of 
butter, add three tablespoonfuls of flour and pour on gradually 
one cupful of scalded milk and one-half cupful of cream. Add 
onions to sauce and let stand twenty minutes. Season to taste 
with salt and pepper. Contributed, Williams, Ariz. 

CREAMED ONIONS. 

Select medium small even sized white onions. Cook in boil- 
ing salt water until nearly done; drain off water. In sauce- 
pan put one tablespoonful each of flour and butter, brown nicely, 
add one cupful beef stock, put in the cooked onions, and let it 
come to a boil, season to taste. About fifteen minutes before 
serving, add one cupful rich sweet cream. Serve very hot. 
Miss Charlotte Wickstrom, Hartford, Vonn. 

STUFFED ONIONS. 

Select large, even sized smooth white onions. Cut stem end 
in two a little above the middle of onion. Season to taste. 
Bake with little water in pan. When tender remove centers, 
fill with dressing made of dry bread crumbs, chopped meat, 
season with pepper and salt ; moisten with sweet cream and one 
beaten egg. On top of each put small pieces of butter. Return 



396 THE ARIZONA COOK BOOK 

to oven and brown nicely. Serve hot on individual plates gar- 
nished with lettuce leaf and olives. Mrs. Dermont, Williams, 
Ariz. 

STUFFED ONIOXS". 

Select large onions, peel, parboil, remove heart and fill 
with equal parts moistened bread crumbs, chopped cold beef 
or chicken, season well, put in buttered baking dish, then cover. 
Bake one hour. Mrs. J. S. Irwine, Williams, Ariz. 

STUFFED PEPPERS. 

Cut top off pepper, take out seed and white membrane with 
sharp knife. Soak over night in salt water. For one-half 
dozen peppers, two cupfuls minced veal, beef or ham or a 
combination of all three, one cup mashed potatoes or rice. 
Season with salt and butter. Bind together with cream or 
rich stock. Fill peppers with the mixture and place on end in 
baking dish with enough hot water to prevent burning. Cover 
closely and bake thirty minutes. Transfer to a hot dish and 
serve with following sauce : Two cups stock, one onion, a 
little minced parsley, one cup tomatoes, salt, two tablespoons 
butter creamed with two tablespoons flour. Cook gently until 
smooth. Mrs. G. H. Barney, Williams, Ariz. 

STUFFED BELL PEPPERS. 

If the peppers are too old and hot soak in. salt and water. 
Remove stem end, taking out the seeds and pulp. Stuff with 
chopped ham, tongue, corn beef or any remnant of meat, sea- 
son with grated onion, pepper and salt, moisten with sweet 
cream, or butter and milk; put bread crumbs, and a piece of 
butter on the top of each. Put in a tin basin with a little 
water, and place in a hot oven until thoroughly heated. Serve 
hot on a piece of lettuce. The peppers are excellent stuffed 
with chicken and canned corn or peas seasoned to taste, using 
a well beaten egg to moisten. Mrs. \Vm. F. Dermont, Wil- 
liams, Ariz. 

STUFFED BELJj PEPPERS. 

Take six large bell peppers, cut off tops, remove seeds and 
fill with following: One cup hot boiled rice, three cups ham- 
burger, one small onion, chopped and fried in butter. Mix. 
season and fill peppers, place in pan on ends, cover with tops, 
one slice bacon and pour over all one can tomatoes, bake one 
and one-half hours. Mrs. Maude Jones, Williams, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 397 

STUFFED BELlj PEPPERS. 

One onion chopped fine, two tablespoons butter, one-fourth 
cup boiled rice, one pound hamburger steak, one can tomatoes, 
one-fourth pound bacon sliced, one dozen peppers. Fry onion 
in the butter, add rice and hamburger steak and mix all to- 
gether. Stuff peppers with this. Place in covered baking 
dish, pour tomatoes over them and lay slices of bacon on top. 
Bake in slow oven for three hours. Mrs. Gadis, Williams, 
Ariz. 

STUFFED PEPPERS. 

One dozen peppers, take off the cap and seed. Scald, 
one-half cup of bread, soak and squeeze dry, one-half onion, 
one clove, garlic, one cup ham, three of the peppers (minced 
fine), one tablespoon butter, one teaspoon paprika, one-half 
teaspoon pepper, mix all together and stuff the peppers, 
pin on the caps and bake three-fourths of an hour in tomato 
sauce. Can vary the above by using one cup sliced boiled eggs. 
Contributed, Saginaw, Mich. 

BAKED STUFFED PEPPERS. 

Remove the top and scrape the inside from the pepper. Fill 
with cold boiled rice and finely chopped boiled ham three- 
fourths full, moisten with butter just before baking. Add a 
lump of butter, a few cracker crumbs, pepper and salt. Bake 
and serve hot. 

PARSNIPS. 

Clean and peel medium sized parsnips, cook until tender in 
boiling water. Have skillet with hot butter and fry parsnips 
brown. Serve hot. Mrs. Wm. F. Dermont, Williams, Ariz. 

BAKED MASHED POTATOES. 

Two cups cold mashed potatoes, two tablespoonfuls butter, 
two eggs, one cup sweet milk. Salt and pepper to taste. Melt 
the butter, heat the milk and stir both in the mashed potatoes. 
Add the eggs well beaten, salt and pepper. Put in a buttered 
baking dish, and bake in a hot oven until browned on top. 
Mrs. A. Lebsch, Williams, Ariz. 

STUFFED BAKED POTATOES. 

Select even, good sized potatoes. Bake in moderately hot 
oven. Remove potato carefully from the shells, mash, sea- 
son with butter, pepper and salt, two tablespoonfuls rich sweet 
cream and beaten egg. Place back in shells, brush beaten 
egg over top and set in the oven to heat and brown. Serve 
hot. Mrs. Wm. F. Dermont, Williams, Ariz. 



398 THE ARIZONA COOK BOOK 

BAKED STUFFED POTATOES. 

Select eight smooth potatoes of uniform size. Wash, pare 
and soak in cold water to cover one-half hour ; drain, put in a 
dripping-pan and bake in a hot oven, turning frequently. Re- 
move from oven, cut slice from top of each and scoop out the 
inside; then force through a potato ricer. Add three table- 
spoonfuls of butter, the yolks of two eggs, six tablespoonfuls of 
cream, one teaspoonful of salt, one-eighth of a teaspoonful of 
peper and a few gratings of nutmeg. Set on range and beat 
two minutes, then add gradually the whites of two eggs beaten 
stiff. Refill shells and bake five to eight minutes in a very hot 
oven. 

POTATOES EN CASSEROLE. 

Cut French balls from pared, raw potatoes or slice one-fourth 
inch thick; then cut each slice in half. Put one-fourth cupful 
of butter in an earthen casserole and add the potatoes, dusting 
with a rounding teaspoonful of salt. Shake the casserole over 
the fire until each piece is coated with butter and salt; then 
ad one and a half cupfuls of boiling water or clear soup stock. 
Cover the dish and set in a moderate oven. Occasionally lift 
the potatoes with a flat bladed knife or spatula that all may 
evenly cook. At the end of forty-five minutes they should be 
tender at which time add a half cupful of hot cream, a dusting 
of pepper and more of salt if necessary. There must not be 
too much liquid in the dish, just enough to have the potatoes 
moist. 

SWEET POTATOES. 

First boil one-half dozen, then peel, and put in pan to roast. 
Take two tablespoonfuls of butter, and one tablespoonful of 
sugar. Season with salt and pepper. Cook until brown in 
oven. Mrs. J. W. Smith, Williams, Ariz. 

SWEET POTATOES EN CASSEROLE. 

Heat the casserole ; then add one- fourth cupful grated maple 
sugar or if this is not convenient use dark brown sugar, and 
one-third cupful of butter. When the latter is melted, add 
pared and sliced, crosswise, sweet potatoes to cover the bottom 
of the dish ; then dust with salt and add another layer of pota- 
toes, having them rather loosely placed on the others. Pour 
over this half a cupful of boiling hot water, cover and set in the 
hot oven. Cover and fifteen minutes after cooking lift the 
lower layer to the top so the upper potatoes may cook in the 
syrup. When tender, serve. 



WILLIAMS PUBUC LIBRARY ASSOCIATION 399 

BOSTON BROWN POTATOES. 

Wash, dry and rub well with butter as many medium sized 
potatoes as desired. Bake. When soft, cut piece off flat side, 
scoop out potato, mash until very light. Place in shells and 
return to oven to brown. Do not replace piece you cut off 
side. Mrs. R. S. Teeple, H.olbrook, Ariz. 

HASHED BROWN POTATOES. 

To one quart of chopped potatoes try out one-half cup of 
salt pork, cut in dice, after it is brown and crisp 'add the pota- 
toes. Put in frying pan and let brown on one side as for an 
omelet. Turn and serve hot. Mrs. S. Babcock, Manistee, 
Mich. 

POTATO ROLLS. 

Mix one cup of flour, one cup cold mashed potatoes, three- 
fourths cup lard, two eggs well beaten, one-fourth cup sugar, 
one scant teaspoon salt, add one cup milk and one cake com- 
pound yeast in one-half cup warm water. Rise for an hour 
or two. Add five or six cups flour, make into a dough and 
rise again. Shape into rolls. Let rise and bake. Mrs. K. W. 
Williams, Cynthiana, Ky. 

POTATOES AU GRATHST. 

Slice cold boiled potatoes, make a cream sauce of butter, 
flour, salt and pepper. When smooth add potatoes. Let heat 
through. Put into buttered individual dishes, fold in some 
chipped cheese. Bake ten minutes, in moderate oven. Mrs. 
Wm. Mclntyre, Phoenix, Ariz. 

POTATOES AU GRATIN. 

Bake large potatoes ; when done, cut in two lengthwise, re- 
move the inside, mash and mix with butter, salt, a little cream 
and grated cheese. Put in the potato shells, cover with grated 
cheese and return to oven until brown. Mrs. Lloyd, Sedro 
Woolley, Wash. 

POTATO SOUFFLE WITH MEAT. 

Boil four good sized potatoes, then pass them through a 
ricer. Add one-half cup sweet milk, tablespoon butter, pepper 
and salt and beat to a cream. Add the yolks of four eggs 
beaten thoroughly, then add the whites, which have been pre- 
viously beaten to a stiff froth. Have ready a well-buttered bake 
dish, put into it half of the potato mixture, then add a layer 
of minced ham, then the remainder of the potato mixture. 



400 THE ARIZONA COOK BOOK 

Spread butter over the top and bake twenty minutes. Serve 
hot in the bake dish. Mrs. Guss Dillman, San Francisco Peaks, 
Ariz. 

SCALLOPED POTATOES. 

(Irish potatoes.) Peel, slice and put in pan, cover with 
sweet milk, one tablespoonful of b.utter, add salt and pepper to 
taste. Put in oven and cover. Roast until done. Mrs. J. W. 
Smith, Williams, Ariz. 

SCALLOPED POTATOES. 

On the bottom of bake dish put a layer of sliced cooked or 
raw potatoes, then very little seasoned cracker crumbs. Pour 
over this some milk in which one egg has been beaten and some 
small pieces of butter alternately, filling up the dish in this 
way. On the top put thin layer of moistened cracker crumbs. 
Bake twenty minutes to half an hour. Serve hot. Chopped 
green pepper adds to the flavor. Airs. Wm. F. Dermont, 
Williams, Ariz. 

BOILED RICE. 

Cook in double boiler with water enough to cover. When 
puffed up, add sweet milk and finish cooking. Served hot with 
cream, sugar and nutmeg sauce. If any should be left, use it 
next day in a pudding or in soup. Mrs. Wm. F. Dermont, 
Williams, Ariz. 

SPIXACH. 

Tate three slices of bacon, put in kettle, let fry brown, put 
spinach into the hot kettle, one cup of water, or just enough 
to keep it from burning, 'cover tightly and let simmer until 
tender. Mrs. Ed Du Boise, Terlock, Calif. 

ITALIAN SPAGHETTI. 

One-fourth pound bacon diced, one onion cut fine, one and 
one-half pounds hamburger steak, one-fourth pound spaghetti, 
one tablespoon chili, one can tomatoes. Fry bacon, ad4 
onion and fry until slightly browned, then add hamburger 
steak and fry until thoroughly cooked. Boil spaghetti and 
drain off all water. Mix all together and season to taste. Pour 
one can tomatoes over this. Bake in covered pan for two 
hours. Mrs. Ritter, Williams, Ariz. 

BRUSSEL SPROUTS. 

As a vegetable, trummed, thoroughly washed, thrown into 
boiling water and salt, and a small piece of common washing 
soda. Drain. Boil in a saucepan with the lid off about fifteen 
minutes, then turned through a colander and drain. Serve with 
butter sauce or mayonnaise. Contributed. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 4Q1 

HUBBARD SQUASH EN CASSEROLE. 

Pare the vegetable, then cut into small cubes and place in a 
buttered casserole with quarter of a cupful of sugar, half 
tablesponful of salt, cover and bake three hours or less if the 
vegetable is tender. When done add a tablespoonful of butter 
and return to the oven until melted ; then whip with a fork 
until fine and light, adding enough hot cream to moisten. Serve 
in the casserole. 

STUFFED SQUASH. 

One cup raw chopped beef, one cup boiled rice, one large 
onion fried in butter until a light yellow, add beef and rice 
while hot, season to taste. Take yellow squash, peel and cut 
off top, take out and fill with dressing and cook until tender. 
Lay strips of bacon and tomatoes in pan with squash. Mrs. 
J. S. Irwine, Williams, Ariz. 

BAKED SQUASH. 

Cut Hubbard squash into pieces large enough for each indi- 
vidual. Bake pieces in pan, season with pieces butter, pepper 
and salt. If any remains, make it into a pie for the next day. 
Mrs. Dermont, Williams, Ariz. 

STUFFED BAKED TOMATOES. 

Select even, good sized tomatoes. Do not remove the skin. 
Stuff with seasoned bread crumbs, chopped cabbage, onion 
and celery, moistened with cream and beaten egg, pepper and 
salt. Bake about ten minutes or long enough to keep the to- 
mato from falling. Serve hot on a lettuce leaf. Miss Char- 
lotte Wickstrom, Hartford, Conn. 

FRIED TOMATOES. 

Peel carefully nice, round tomatoes, cut in half and dip in 
corn meal. Fry until nicely browned in hot salad oil. Make 
a thickened milk gravy, and pour over them, arranging in dish 
from which they are to be served. Mrs. J. M. Dennis, San 
Jose, Calif. 

GREEN TOMATOES FRIED. 

Select six large tomatoes, season with salt, pepper, slice 
pretty thick, dip in egg and crackers, fry over a quick fire until 
a light brown. Mrs. J. F. Irwine. Williams, Ariz. 

FRIED TOMATOES. 

Slice ripe tomatoes. Roll in flour with one teaspoon sugar. 
Salt and pepper to taste. Fry in hot butter, Mrs: M. I. Ern, 
Williams, Ariz. 



402 THE ARIZONA COOK BOOK 

TOMATOES FARCIA. 

Remove the inside from six large tomatoes. Fill wtih two 
slices bread (soaked), some cold meat, a bit of garlic and a 
little onion, parsley, salt and pepper. Put through meat chop- 
per, add one tablespoon each melted butter and olive oil, one 
well-beaten egg. Put in tomato shells. Cover with bread 
crumbs and bake one-half hour. Miss Parker, Los Angeles, 
Calif. 

TOMATOES AND ONIONS. 

Four large onions sliced and boiled tender in as little water 
as possible. Peel and add to onions one can tomatoes, five 
green bell peppers sliced, season with salt, pepper, half tea- 
spoon soda, butter size of an egg. Boil until all are tender and 
serve hot. Mrs. Ed Du Boise, Turlock, Calif. 

STEWED TOMATOES. 

One quart can of tomatoes, two teaspoonfuls sugar, one-half 
pint of rich cream, butter the size of an egg. When cooked, 
pour over small squares of toasted bread. Mrs. A. V. Wag- 
ner, Williams, .Ariz. 

JELLIED VEGETABLES. 

Soak two level tablespoons gelatine in one-half cup cold 
water; add one-half cup of vinegar, juice of one lemon, one 
pint boiling water, one-half cup sugar and one teaspoon salt. 
Strain and when beginning to set add two cups celery cut in 
small pieces, one cup chopped cabbage, and one red pepper 
chopped. Turn into mould and chill. Other combinations are 
made with French peas, cucumbers, nuts, etc. Mrs. C. F. 
Philbrook, Bisbee, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 403 



404 THE ARIZONA COOK BOOK 



INDEX 



Page 

BEVERAGES 13 

Chocolate 13 

Coffee 13 

Coffee, Iced 13 

EggrNog, A Cocoa 13 

Egg-Nog, Fruit 13 

Grape Juice, Unfermented. 14 

Jardinere, Pineapple 14 

Lemonade 14 

Lemonade, Strawberry. ... 14 

Pineapple Cup 14 

Punch 14 

Punch, (for 40 people) ... 15 

Punch, Fruit 15 

Punch, Fruit (for 6 gals.) 15 

Punch, Hallowe'en 15 

Punch, Plain 15 

Punch, Presbyterian 15 

Tea 16 

Tea, Iced 16 



BREAD 
Yeast . 
Yeast, 
Bread 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Bread, 
Salt 
Bread, 
Bread, 



18 

18 

For Bread 19 

19 

Quick Way 19 

Brown 19 

Boston Brown 19 

Real Boston Brown 21 

Sour Milk Brown. . 21 

Steamed Brown... 21 

Dutch 21 

Graham, One-Loaf. 21 

Graham 21 

Nut 22 

Nut No. 1 22 

Nut No. 2 22 

Nut Loaf 23 

Quick Nut 23 

Oat Meal 23 

Rye 23 

Salt Rising 24 

Grandmot her's 

Rising 24 

Swedish Rye 24 

Wholewheat 24 



BREAKFAST DISHES 2,8 

Apples, Baked 28 

Apples, Fried 29 

Apples, Stuffed 30 

Biscuits, Sour Cream 28 

Biscuits, Shredded Wheat. 28 



Page 

Breakfast Dishes Continued. 
Biscuits, Shredded Wheat 

with Strawberries 28 

Biscuits, Tea 29 

Biscuits, Beaten 30 

Biscuits, Buttermilk 30 

Biscuits, Drop 30 

Biscuits, Graham 30 

Buns, Plain 29 

Buns, Spanish 29 

Corn Cakes 80 

Corn Bread 31 

Coffee Cake, Dutch 31 

Coffee Cake, German .... 31 

Cakes, Johhny 32 

Cakes, Griddle 32 

Cakes, Bread Griddle .... 32 

Cakes, Hot (for two) 32 

Ginger Bread 32 

Fritters, Corn Meal 32 

Gems, English 33 

Gems, Graham 33 

Gems, Graham 33 

"Jolly Boys" 33 

Sally, Lunn (with yeast)... 33 

SallyLunn 33 

Sally Lunn (with yeast and 

eggs) 34 

Muffins 34 

Muffins 34 

Muffins, Graham 34 

Muffins, Breakfast 34 

Muffins, Ham 34 

Muffins, One Egg 35 

Muffins, Rice 35 

Puffs or Pop-Over 35 

Pop-Overs 36 

Pop-Overs or Muffins 36 

Potato Pancakes 36 

Rolls 36 

Rolls, Cinnamon 37 

Rolls, Dinner 37 

Rolls, Egg 38 

Rolls, French 38 

Rolls, Southern 38 

Rolls, Squash 38 

Rusk, Sour Milk 39 

Rusk, Swedish Sugar 39 

Scones, Scotch 39 

Toast, Egg 39 

Toast, Vienna 39 

Waffles '. . . . . 40 

Waffles, Crisp 40 

Puffs . .40 



406 



INDEX 



Page 

CAKES 44 

Cake, To Bake 44 

Cake, Altitude 44 

Cake, High Altitude 45 

Cake, Angel 45 

Cake, Angel Food 46 

Cake, Apple Sauce 46 

Cake, Dried Apple 47 

Cake, Boiled 47 

Cake, Brown 47 

Cake, Caramel 47 

Filling for 48 

Cake, Without Eggs 48 

Cake, Devil's Food, (or 

Chocolate Loaf) 48 

Cake, Chocolate 48 

Cake, Black Chocolate .... 49 
Cake, The President's 

Christmas . . .- 49 

Cake, Mrs. Ergmann, Jr., 

Chocolate Layer 50 

Icing for Cake 50 

Cake, Rich Chocolate .... 50 

Cake, Stirred Chocolate... 50 
Cake, Chocolate Marsh- 

mallow 50 

Cake, Cocoa 51 

Cake, Quick Coffee 51 

Cake, Coffee 51 

Cake, Coffee (withouteggs) 51 
Cake, Baking Powder Cof- 
fee 51 

Cake, Cream 52 

Cake, Corn Starch 52 

Cake, Delicate 52 

Cake, Delicious 52 

Cake, Devil's Food ~53 

Cake, Deviled 53 

Cake, Devil's 53 

Devil's Food 54 

Farina Torte 54 

Cake, Fruit 54 

Cake, Everyday Fruit .... 56 

Cake, Excellent Fruit .... 56 

Cake, Plain Fruit 56 

Cake, Eggless Fruit 56 

Cake, White Fruit 57 

Cake, Fudge 57 

Fudge Icing 58 

Cake, Garden 58 

Cake, Ginger 58 

Cake, Harlequin 59 

Cake, Hickory Nut 59 

Himmel Flutes 59 

Cake, Ice Cream 59 

Frosting for above 59 

Cake, Jam 60 



Page 
Cakes Continued. 

Cake, Blackberry Jam .... 60 

Jelly Roll 60 

Cake, Plain Layer 61 

Icing for above 61 

Kartoffel Torte 61 

Cake, Layer 61 

Cake, Lemon 61 

Cake, Yellow Loaf 62 

Cake, Nut Loaf 62 

Cake, Lunch 62 

Cake, Mahogany 62 

Filing for above 62 

Cake, Marble 62 

Cake, Marshmallow 63 

Filling for above 63 

Cake, Minnehaha 63 

Cake, One-Egg Mocha 64 

Cake, Molasses 64 

Filling for above 64 

Cake, Molasses Layer 64 

Cake, Spiced Molasses .... 64 

Cake, Rocky Mountain ... 64 

Cake, Nut 65 

Cake, One-Egg 65 

Cake, One-two-three-four. . 66 

Cake, Orange Loaf 66 

Orange Frosting 66 

Cake, Plain 66 

Cake, Potato (Visolia). . . . 66 

Cake, Potato 67 

Cake, Potato (Chocolate). 67 

Cake, Carl's Potato 67 

Cake, Pound 68 

Cake, Spice 68 

Cake, Spice Layer 69 

Cake, Cream Spice 69 

Cake, Pork 69 

Cake, Old Southern Pound 70 

Cake, Pound 70 

Cake, Prune 71 

Cake, Snowball 71 

Cake, Snow 71 

Cake, A Good Sponge 71 

Cake, Sponge 71 

Cake, Sponge (Fine) 72 

Cake, Cream Sponge 72 

Cake, Hot Water Sponge.. 72 

Cake, Old Phila. Sponge.. 73 
Cake, Old Fashioned Sour 

Milk 73 

Cake, Strawberry 73 

Cake, Sunshine 73 

Cake, Sunshine Sponge.... 74 

Cake, Tea 74 

Cake, White 75 

Cake, English Walnut .... 75 

Cake, White Wedding .... 75 



INDEX 



407 



Page 

SMALL, CAKES 77 

Little Fruit Cakes 77 

Lemon Cup Cakes 77 

Luncheon Cup Cakes 77 

Delicious Cakes, or Oat- 
meal Cookies 77 

Chocolate Eclairs 78 

Lemon Gem Cakes 78 

Hermits 78 

How to Make Kisses 79 

Macaroons 79 

Date Macaroons 79 

Marguerites 80 

Rocks 80 

Russian Rocks 81 

Sponge Drop Cakes 81 

Chocolate Squares 81 

Nut Wafers ,81 

CANDIES 87 

Nut Balls 87 

Butter Scotch 87 

Candy 87 

Chocolate Popcorn Ball?.. 87 

Chocolate Caramels 87 

Crackle 88 

Nut and Orange Cream. . . 88 

Cream Nut Candy 88 

Walnut Cream Candy 88 

Cream Peppermints 3 

Divinity 88 

Peppermint Drops 89 

Stuffed Figs 89 

Sea Foam 89 

Ocean Foam 90 

Fondant 90 

Chocolate Fudge 90 

Burnt Almond Fudge .... 90 

Maple Fudge 91 

Sour Cream Fudge 91 

Marshmallows 91 

Nut Foam Chocolates 91 

Nut Nougat 92 

Panoche 92 

Fluffy Ruffles, or Divinity 

. Fudge 92 

CHAFING DISH 94 

Salted Almonds 94 

Eggs with Asparagus 94 

Stewed Reed Birds 94 

Chicken Croquettes 94 

Creamed Chicken 94 

Stewed Soft Clams 95 

Eggs with Curry 95 

Eggs with Cheese 95 

Scrambled Eggs with 

Olives 95 

Frog Saddles 95 



Page 
Chafing Dish Continued. 

Creamed Halibut 95 

Lamb Chops 96 

Lamb or Mutton Curry. . . 96 

Lamb with Tomato 96 

Calf's Liver and Bacon... 96 

Curried Lobster 96 

Lobster Patties 96 

Mushrooms with Bacon. . . 97 

Deviled Meat 97 

Plain Omelet 97 

Creamed Oysters 97 

Stewed Oysters 97 

Smothered Oysters in 

Chafing Dish 98 

Creamed Potatoes 98 

Lyonnaise Potatoes 98 

Welsh Rarebit 98 

Rinktum Ditty 99 

Pan Roast 99 

Sardines on Toast 99 

Sweetbreads with Peas.. . . 99 

Brook Trout 99 

Rechauffe of Turkey 100 

Lobster a la Newburgh. . .100 

CHEESE 102 

Baked Cheese 102 

Baked Swiss Cheese 102 

Cheese Balls 102 

Cottage Cheese 102 

Cottage Cheese or Schmier 

Kase 102 

Cottage Cheese Pie 102 

Cheese Dreams 103 

Cheese Straws 103 

Cheese Souffle 103 

Cheese Cakes, For 104 

Potted Cheese 104 

CONDIMENTS .106 

Salted Almonds 106 

Parsley Butter 106 

Apple Catsup -. . . . 106 

Grape Catsup . . .' 106 

Oriental Canapes 106 

Curry Sauce for above. .107 

Cheese for Canape 107 

Canapes 107 

Old English Recipe for 

Mushroom Catsup 107 

Ketchup 108 

Salted Pecans 108 

Sunshine Relish 108 

Cold Relish 108 

Tomato Relish 109 

Celery Sauce 109 

Sauce Tartare . . .109 



408 



INDEX 



Page 

COOKIES 112 

Australian Date Cakes, or 

Cookies 112 

Cookies 112 

Cookies without Eggs.... 112 

Almond Cookies 113 

Chocolate Cookies 113 

Chocolate Drops 114 

Cream Cookies 114 

English Cookies 114 

Fruit Cookies 114 

Ginger Cookies 115 

Ginger Snaps 115 

Hermit Cookies 116 

Lemon Cookies 116 

Molasses Cookies 116 

Oatmeal Cookies 116 

Oatmeal Nut Cookies 118 

Peanut Cookies 118 

Plain Cookies 119 

1831 Seed Cookies 119 

Sour Milk Cookies 119 

Chocolate Spice Cookies.. .119 

Sugar Cookies 120 

White Cookies 120 

CROQUETTES 123 

Croquettes 123 

Beef and Rice Croquettes. . 123 

Chicken Croquettes 123 

Fish Croquettes 124 

Meat Croquettes 124 

Potato Croquettes 124 

Sweet Potatoes 124 

Salmon Croquettes 124 

French Potato Croquettes. 125 

DESSERTS 127 

Ambrosia .127 

Imperial Apples 127 

Apple Snow ., 127 

Blanc Mange 128 

Chocolate Blanc Mange. ..128 

Baked Bananas 128 

Banana Snow 128 

Banana Fritters 129 

Apple Cream 129 

Apple Cream, Sour 129 

Barberry Cream 129 

Orange Cream 129 

Hungarian Cream 130 

Marshmallow Cream 130 

Spanish Cream 130 

Sponge Cream ...... 130 

Strawberry Cream 131 

Tapioca Cream 131 

Cream Caramel 131 

Italian Cream 131 

Baked Custard . ..131 



Page 

Desserts Continued. 

Boiled Custard 132 

Baked Chocolate Custard. 132 
French Cocoanut Custard. 132 

Delicious Custard 132 

Maple Custard 132 

Caramel Custard 132 

Sauce for Custard 133 

Plain Custard 133 

Baked Peach Dumpling. .. 133 

Fruit Dumpling 133 

Apple Dumplings 134 

Delicious Dessert, A 134 

Elizabeth Dessert 134 

Simple Dessert, A 135 

Nettie's Dessert 135 

Strawberry Fluff 135 

Raspberry Flummery .... 135 

Peach Frappe 135 

Fruit Jello 136 

Lemon Oval 136 

Charlotte Russe 136 

Strawberry Shortcake .... 137 

Strawberry Sponge 137 

Custard Souffle 138 

Sauce for above 138 

Peaches and Cream 138 

Cream Puffs 138 

Cream Filling 138 

Pineapple Sponge 139 

Custard Souffle 140 

Prune Souffle 140 

Prune Whip 140 

DIET 141 

DOUGHNUTS 148 

Doughnuts or Fried Cakes. 148 

Doughnuts 148 

Raised Doughnuts 149 

Fried Cakes 151 

Snow Balls 151 

DUMPLINGS 153 

Drop Dumplings 153 

Egg Dumplings 153 

Delicious Dumplings for 

Meat 153 

Potato Dumplings 153 

Sour Milk Dumplings for 

Chicken 154 

Noodles for Soup 154 

EGGS 156 

Eggs a la Golden Rod... 157 

Eggs a la Tripe 157 

Baked Eggs 158 

Breakfast Dish 158 

Buttered Eggs with To- 
matoes 158 

Curried Eggs 158 



INDEX 



409 



Page 
Eggs Continued. 

Dainty Eggs 158 

Chile Eggs 158 

Creamed Eggs 159 

Eggs in Mayonnaise 159 

Eggs in White Sauce 159 

Spanish Eggs for One Per- 
son 159 

Baksd Omelet 159 

Egg Omelet 160 

Omelette 160 

Cheese Omelette 160 

Caviar with Egg 160 

Eggs Stuffed with Caviar. 160 

FISH 162 

Fish Balls 162 

Fish Cakes 162 

Baked White Fish 163 

Dressing for Fish 163 

Baked Fish 163 

Stuffing for Baked Fish. .163 
Baked Fish, French Style. 163 

French Baked Fish 163 

Plain Baked Fish 164 

Baked Fish with Tomatoes. 164 

Boiled Fish 164 

Boiled Fish with Sauce. . .164 

Broiled Fish 165 

Fish Ramekins 165 

Fish Turbot 165 

Fish Pudding 165 

Codfish a la Barguaise. . .166 
Codfish and Macaroni. . . .166 

Cod Pie 166 

Frog Legs 166 

Grayling 166 

Boiled Halibut 166 

Baked Lobster 167 

Lobster Croquettes 167 

Grilled Lobster 167 

Scalloped Lobsters 167 

Canned Salmon, One Way 

to Use 167 

Creamed Salmon Baked in 

Shells 167 

Escallop Salmon 168 

Salmon Loaf 168 

Salmon Pudding 169 

Salmon Puffs 169 

Scalloped Salmon 169 

Ramekin Salmon 169 

Baked Shrimp 169 

French Peas and Shrimp 

in White Sauce 170 

Brook Trout 170 

Frying Trout, Directions 

for . . .170 



Page 

GAME 172 

Roast Wild Goose or Tur- 
key 172 

Stewed Duck, Goose, Rab- 
bit, Quail or Turkey 

Camp Style 172 

Rabbitt Pie 172 

To Roast Snipes, Wood- 
cocks or Plovers 172 

Venison with Chile 172 

Saddle of Venison 173 

Venison Puffs . 173 

Broiled Venison Steak. . . .173 

ICES, SHERBETS AND 

FROZEN DESSERTS.. .175 

Apricot Ice 175 

Lemon Water Ice 175 

Lemon Ice 175 

Orange Ice 175 

Frozen Cheese Balls with 

Figs 175 

Pineapple Ice 176 

Pineapple Bisque 176 

Raspberry Ice 176 

Three Fruit Ice 176 

Herbert's Fruit Ice 176 

Cream Sherbet 176 

Cranberry Sherbet 176 

Lemon Sherbet 177 

Milk Sherbet 177 

Orange Sherbet 177 

Pineapple Sherbet 177 

Strawberry Sherbet 178 

Fruit Mousse 178 

Maple Mousse 178 

Pineapple Mousse 178 

Frozen Peaches 179 

Frozen Rice 179 

Ice Cream 179 

Hot Chocolate Sauce for 

Ice Cream 179 

Cherry Ice Cream, No. 1. .179 

Maple Ice Cream 179 

Maple Ice Cream (For a 

two-quart freezer) 180 

Moonshine 180 

Strawberry Ice Cream. . . .180 

Vanilla Ice Cream 180 

Maple Parf ait 181 

Raspberry Parfait 181 

ICINGS 186 

Boiled Icing 186 

Caramel Cake Frosting. .. 186 

Caramel Icing 186 

Caramel for Cake 186 

Light Chocolate Frosting. 186 
Chocolate Icing 186 



410 



INDEX 



Page 
Icings Continued. 

Cocoa Filling 186 

Caramel Frosting 187 

Divinity Fruit Icing 187 

Dressing for Cake and 

Short Cake 187 

Fudge Frosting 187 

Lemon Honey 187 

Maple Icing 187 

Maple Filling 187 

Boiled Frosting 188 

Icing 188 

Marshmallow Frosting ...188 

Mocha Filling 188 

Uncooked Icing 188 

Strawberry Icing 188 

Tutti Frutti Cake Filling. .189 
White Icing 189 

DIET FOR TYPHOID CON- 
VALESCENTS 192 

DISHES INVALIDS WILL 

ENJOY 193 

Apples in Grape Juice. . . .193 

Barleyade and Jelly 193 

Scraped Beefsteak 193 

Clam Broth 194 

Maple Cup Custard 194 

Dates with Cream 194 

Gruel 194 

Beef Juice 195 

Scalloped Oysters 195 

Cream Punch 195 

Tapioca Pudding 195 

Raw Beef Sandwich 195 

Cream of Celery Soup. . . .196 

Tomato Soup 196 

Beef Tea 196 

Albumen Water 197 

JAMS AND JELLIES 199 

Grape Conserve 199 

Plum Conserve 199 

Matrimonial Jam 199 

Currant and Orange Jam. 199 
Orange - Currant - Raisin 

Jam 199 

Grape Marmalade 199 

Orange Marmalade 200 

Pineapple Marmalade . . . .201 

Preserved Tomatoes 201 

Fine Jelly 201 

Apples in Jelly 202 

Cherry Jelly 202 

Cranberry Jelly 202 

Grape Jelly 202 

Lemon Jelly 202 

Mint Jelly 202 



Page 
Jams and Jellies Continued. 

Tomato Jelly 203 

Spiced Green Grape Jelly, 
(To serve with Meat) . .203 

MEATS 205 

Bacon Cooked in Oven... 205 

Scrambled Brains 205 

Calf's Brains 206 

Beef a la Mode 206 

Beef Loaf 206 

Beefsteak, Thick 207 

Smothered Beeftseak and 

Vegetables 207 

Spanish Beefsteak 207 

Brown Ribs of Beef 207 

Roast Beef with York- 
shire Pudding 208 

Delicious Roast Beef 208 

Yorkshire Pudding 208 

Cannibal 208 

Chili Con Game 208 

Veal Cutlets 209 

Boiled Beef Flank 209 

Boiled Ham 209 

Delicate Ham 209 

Molded Ham 209 

Baked Hash 210 

Baked Heart 210 

Stuffed Heart 210 

Liver, German Style 210 

Calf's Liver 211 

Lamb Fries 211 

Baked Leg of Lamb 211 

Lamb Piquant 211 

Flavoring for Lamb 211 

Stewed Kidneys 212 

Ham Puff 212 

Thanksgiving Mince Meat. 212 

Mince Meat 213 

Mince Meat, Recipe for.. 214 

Roast Mutton -214 

Roast Leg of Mutton 214 

Imitation of Barbecue of 
Mutton 214 

Pepper Pot 215 

Chicken Pie 215 

Roast Young Pig 215^ 

Porterhouse Steak and 

Mushrooms 216 

Roast Loin of Pork 216 

Scrapple, Recipe for 216 

Baked Pig's Shoulder .... 216 

Rib Roast Stuffed 217 

Pork Tenderloin Roast... 217 

Indian Stew 217 

Irish Stew 217 

Mershon Woods Stew. . . .218 



INDEX 



411 



Page 
Meats Continued. 

Creamed Sweetbreads .. . .219 
Sweetbreads and M u s h- 

rooms 219 

Sweetbreads 219 

Sweetbreads and Bacon.. 220 

Sausage Rolls 220 

Tamale Pie 220 

Escalloped Tongue 220 

Spanish Tongue 221 

Mock Turtle 221 

Veal Loaf 221 

Veal with Asparagus . . . .222 

Veal Sausage 222 

Veal Stew 222 

Veal Terrapin 222 

Pressed Veal 222 

Veal Pie 223 

MEAT SAUCES 229 

Anchovy Sauce 229 

Butter Sauce for Boiled 

Fish 229 

Black Butter Sauce 229 

Melted Butter Sauce 229 

Caper Sauce 229 

Caper Sauce for Fish 229 

Caviar on Toast with 

Olives 229 

Canapes of Caviar 230 

Egg Sauce 230 

Cranberry Sauce 230 

Curry Sauce 230 

Cream Sauce for Fish. . . .230 

Cucumber Sauce 230 

Giblet Sauce 231 

Horseradish Sauce 231 

Hollandaise Sauce 231 

Mayonnaise Sauce for Fish.231 

Mint Sauce 231 

Mushroom Sauce 231 

Onion Sauce 232 

Oyster Sauce 232 

Parsley Sauce 232 

Sage Sauce 232 

Tartar Sauce 232 

Tomato Sauce 23.2 

Tomato Sauce for Fish... ^2 32 

MENUS, Luncheons, Special 
Dinner and Table Ar- 
rangements 234 

Menus 234 

Suggestions for January . . 234 
Suggestions for February . 234 
Suggestions for March ....234 

Suggestions for April 235 

Suggestions for May 235 

Suggestions for June ..... 235 
Suggestions for July 235 



Page 
Menus Continued. 

Suggestions for August Pic 

nic Lunches 235 

School Lunch for Children. 235 
Suggestions for Ladies' 

Lunch in October 235 

Suggestions for Old Time 

Thanksgiving Dinner ..236 
Suggestions for Church So- 
ciable Supper in Decem- 
ber 236 

Veranda Supper 236 

Picnic Dinner Lunches. .. 236 
Sheep or Cow Camp Menu. .236 
The Lunch Basket for the 

Arizona Cowboy 237 

Menu from Canned Foods. 237 
Emergency Menu of 

Canned Foods 237 

Camp Dinner 237 

Meals for One Day 237 

Meals for Monday 237 

Meals for Tuesday 238 

Meals for Wednesday ....238 

Meals for Thursday 238 

Meals for Friday 239 

Meals for Saturday 239 

Meals for Sunday 239 

Autumn Menus '. . 240 

Spring Menus 241 

Summed Menus 241 

Winter Menus 242 

A Thanksgiving Dinner. . .242 

Merry Christmas 242 

Christmas Dinner 243 

New Year's Day 243 

A Happy New Year 243 

Fourth of July Menu 243 

Dinner Table Arrange- 

ments 244 

Dinners 244 

A Dinner Party to Eight 
Ladies Seventy Years 

"Young" 245 

Dinner 245 

Easter Luncheon 245 

Dinner 245 

Afternoon Luncheons . . . .246 

Dutch Lunch 247 

Thangsgiving Lunchoens. . 247 
Luncheon to Girl Friends. 248 

Fish Luncheon 248 

Boy's Birthday Party. ... .248 

SPECIAL MENUS 249 

Dinner in Courses 249 

Breakfast, April First.... 249 
St. Patrick's Day Dinner. .249 
St. Valentine's Dinner . . .249 



412 



INDEX 



Page 
Special Menus Continued. 

Hallowe'en Supper 249 

Hallowe'en Dinner 249 

Quantities of Refreshment 
for Serving 50 People.. 250 

RECIPE FOR COOKING 

HUSBANDS 253 

MISCELLANEOUS 254 

For Rattlesnake Bite 254 

The Bug Remedy 254 

Necessities 254 

The Douglass Mixture. . . .254 

Sure Death to Flies 254 

For Moths 254 

To Set Color in Summer 

Dresses 255 

Hand Lotion 255 

Hair Tonic .255 

Care of Children's Teeth. . 255 

Curry Powder 256 

To Keep Needles 256 

Remedy for Small-pox and 

Scarlet Fever 256 

To Take Spots Out of Wool 

Cloth 256 

Recipe for Removing 

Grease Spots 256 

To* Wash Centerpiece. . . .257 
To Take Iron Rust Out of 

Linen 257 

To Wash Point Lace, Tat- 
ting or any. Doily with 

Lace Edge 257 

To Wash Bedding, or Over- 
alls, or Heavy Garment.258 

OYSTERS 260 

Oysters a 1' Ambrosia. . . .260 

Oysters in Blankets 260 

Oyster Cocktail 260 

Creamed Oysters on Toast..261 
White Sauce for above.. 261 

Oyster Dariols 262 

Fried Oysters 262 

Oysters Served in Ice 262 

Kromeskies of Oysters. . . .262 

Mock Oysters 263 

Oyster Omelet 263 

Oysters for Patties 263 

Oyster Pattie Filling 263 

Oyster Patties 264 

Oyster Pie '. .264 

Shredded Wheat, Oyster, 
Meat or Vegetable Pat- 
ties 264 

Scrambled Oysters 265 

Scalloped Oysters 265 

Oysters in Their Shells... 265 



Page 

PASTRY AND PIES 267 

Cherry Tarts 265 

Cheese Tarts 268 

Date Tarts 268 

Cinnamon Tarts 268 

Quick Puff Paste 268 

Pie Crust 268 

Never Fail Pie Crust 269 

Open Apple Pie 269 

En-glish Apple Pie 269 

Sliced Apple Pie 270 

Banana Pie 270 

Cheese Pie 270 

Chocolate Pie 270 

Cocoanut Pie 271 

Cranberry Pie 271 

How to Make Cream Puffs.i'T^ 

Cream Pie 272 

German Cream Pie 273 

Strawberry Cream Pie. . . .273 

Sour Cream Pie 274 

Custard Pie 274 

French Pie 274 

Lemon Fruit Pie 274 

Filling for Lemon Pie. . . .274 

Lemon Pie 274 

Ohio Lemon Pie 275 

Fig Mince Meat Pie 276 

Mock Mince Pie 276 

Orange Filling for Pie. . . .276 

Sweet Potato Pie 276 

Prune Pie 276 

Pumpkin Pie 276 

Raisin Pie 277 

Raisin Cream Pie 277 

Mrs. E. T. Willard's Squash 

Pie without Eggs 277 

Reliable Mince Pies 277 

PICKLES 282 

Ripe Cucumber Pickles. 282 

Stuffed Cucumbers 282 

Fine Crisp . Pickles 282 

Sliced Mixed Cucumber 

Pickles 282 

Spiced Currants 283 

Spiced Gooseberries 283 

French Pickles 283 

"Paste for Pickles 283 

Mixed Fruit Pickles 284 

Sweet Mixed Pickles 284 

Mustard Pickles 284 

Pickled Ripe Olives 285 

Pickled Watermelon Rind. 285 

Tomato Relish . . 285 

Sweet Tomato Pickles. . . .285 
Sliced Green Tomato 

Pickles 286 

Raspberry Vinegar 286 



INDEX 



413 



Page 

POULTRY 288 

Cream Chicken 288 

Chicken Creamed 288 

Creamed Chicken Filling 

for Patties 288 

Creamed Chicken and 

Mushrooms 289 

Fried Chicken 289 

Gravy for above 289 

Kentucky Fried Chicken. .290 
Chicken Maryland 291 

Corn Fritters for above. 291 

Chicken Patties 291 

Chicken Pie -. 291 

Pressed Chicken . 292 

Mayonnaise Sauce for 

Pressed Chicken 293 

Chicken Ramekins 293 

Roast Spring Chicken 293 

Smothered Chicken 294 

Roast Duck with Orange 

Juice 294 

Roast Duck 294 

Wild Duck Stuffing 295 

Domestic Duck Stuffing.295 

Mexican Tamales 295 

Squabs 295 

Fricasse of Turkey 295 

Mushroom and Oyster 

Stuffing for Turkey. . . .296 
Roast Spring Turkey, with 

Oyster Sauce 296 

Roast Turkey, Stuffed ... 296 

Gravy with Roast Tur- 
key 296 

Creamed Chicken in Maca- 
roni Mould .297 

Whole Fowl 297 

PUDDINGS 300 

Angel Pudding 300 

Apple Pudding l . . 300 

Banana Pudding 300 

Batter Pudding 300 

Black Pudding 300 

Blackberry Pudding 301 

Sauce for above 301 

Bread Pudding 301 

Excellent Bread Pudding. 301 

Buckeye Pudding 302 

Carrot Pudding 302 

Cherry Pudding 302 

Hot Chocolate Pudding. .. 303 
Chocolate Pudding 303 

Sauce for above 303 

Cocoanut Pudding 303 

Mrs. Synimes' Christmas 

Pudding 304 



Page 
Puddin-gs Continued. 

Cocoanut Pudding 304 

Sauce for above 304 

White Corn Starch Pud- 
ding ,304 

Cottage Pudding 304 

Sauce for above 304 

Date Pudding 305 

Light Fruit Pudding ....305 
Steamed Fig Pudding . . . .306 

Graham Pudding 306 

Harvard Pudding 306 

Sterling Sauce for above. 30 7 
Boiled Indian Pudding. .. 307 
Indian Baked Pudding. .. 307 
New England Baked In- 
dian Pudding 307 

Marshmallow Pudding . . . 308 

Nesselrode Pudding 308 

New Pudding 308 

Delicious Nut Pudding.. . .308 

Orange Pudding 309 

Pineapple Pudding 309 

Plum Pudding 309 

Sauce for above 309 

English Plum Pudding. .. 310 

Sauce for above 310 

Frozen Plum Pudding and 

Sauce 310 

Good Substitute for Plum 
Pudding 311 

Orange Roily Polly 311 

Potato Pudding 311 

Prune Pudding 311 

Puff Puddin-g . 311 

Quick Puff Pudding 312 

Rice Pudding 312 

Creamed Rice Pudding.. 312 

Apple Sago Pudding 312 

Snow Pudding 313 

Sauce for above 313 

Suet Pudding 313 

Suet Pudding 314 

Sauce for above 314 

Sweet Pudding 314 

Cherry Tapioca Pudding. .315 
A Good Plum Pudding. .. 315 

PUDDING SA-UCES 319 

Cherry Pudding Sauce 319 

Chocolate Cream Sauce. . . 319 

Creamy Sauce 319 

Cold Cream Sauce 319 

Cold Pudding Sauce 320 

Orange Cream Sauce 320 

Orange Sauce 320 



414 



INDEX 



Page 

Pudding Sauces Continued. 
Whipped Cream for Deco- 
rating 320 

Foaming Sauce 320 

Fruit Sauce 321 

Hard Sauce 321 

"Huntington Sauce" 321 

Lemon Sauce 321 

Maple Syrup Sauce 321 

Nutmeg Sauce 321 

Strawberry Sauce for Short 

cake 322 

Plain Pudding Sauce 322 

Pineapple Sauce 322 

Sour Sauce : 322 

Strawberry Sauce 322 

Sweet Cider Sauce 322 

Vinegar Sauce 323 

SALADS 326 

Apple Salad 326 

Apple, Cress and Celery 

Salad 326 

Baked Apple Salad 327 

Asparagus Salad ....'.... 327 

Banana Salad 327 

Banana and Peanut Salad. 327 

Bird's Nest Salad 327 

Cabbage Salad 328 

Cabbage, Celery and Nut 

Salad 328 

Celery and Cream Cheese 

Salad 328 

Hot Slaw 329 

Cherry Salad 329 

Cheese and Lettuce Salad. 329 

Chestnut Salad 329 

Chicken Salad 329 

Cold Slaw 331 

Christmas Salad 331 

. Christmas Salad, A Pretty.331 

Corn Salad 332 

Cucumber Boats 332 

Combination Salad, A.... 332 

Delicate Salad 332 

Stuffe'd Egg Salad 333 

Fancy Salad 333 

Fish and Potato Salad... 333 

French Salad 333 

Fruit Salad 333 

Fruit and Nut Salad.... 33 4 
Grape Fruit dnd Cherry 

Sa!ad 334 

Herring Salad 334 

Lettuce Salad 334 

Lobster Salad 334 

Asparagus Salad 335 

Luncheon Salad, A 335 

Normandy Salad 335 



Page 
Salads Continued. 

Norwegian Salad 335 

Nut Salad 335 

Xut and Celery Salad.... 336 
Apple and Nut Salad.... 336 
Orange and Date Salad. . .336 
Pepper-Grape Fruit Salad. 336 
Olive and Potato Salad.. 336 
Pepper and Grape Fruit 

Salad 336 

Peach Salad 336 

Pineapple and Banana 

Salad 337 

Poinsetta Salad 337 

Potato .Salad 337 

Hot Potato Salad 338 

German Potato Salad.... 339 

A Quick Salad 339 

Salmon Salad 339 

A Simple Salad 340 

A Salmon Salad 340 

Sardine Salad 340 

Shrimps in Tomato Cases.. 340 
Rice and Tomato Salad.. 340 

Tomato Salad 341 

Tomato Jelly Salad 341 

Grover Cleveland's Tomato 

Salad 341 

Tomato and Banana Salad. 341 

Vegetable Salad 341 

Waldorf Salad 342 

Walnut Salad 342 

Cabbage Walnut Salad... 343 

SALAD DRESSING 350 

My Favorite Salad Dress- 
ing 350 

Salad Dressing 350 

Cheese Salad Dressing. .. 351 
Simple Salad Dressing. .. 352 
Salad Dressing for Fruit 

Salad 352 

Boiled Salad Dressing.. . .353 

Boiled Dressing 353 

Cooked Salad Dressin-g. . . 353 
Cream Salad Dressing. ... 353 

French Dressing 354 

Dressing for Tomato Salad. 354 
Dressing for Lettuce Sa'ad.354 
Dressing for Cold Fish or 

Crab Salad 354 

Mayonnaise Dressing . . . .354 
Mayonnaise, How to Make. 3 5 5 
Real Mayonnaise Dressing.35G 
Never Fail Mayonnaise 

Dressing 356 

Sauce for Cold Slaw 356 

French Dressing 357 



INDEX 



415 



Page 

SANDWICHES 360 

Filling for Sandwiches. .. 360 
Anchovy Sandwiches ....361 

Beet Sandwiches 361 

Boston Baked Bean Sand- 
wiches 361 

Celery Sandwiches 361 

Cheese Sandwiches 361 

Cheess and Pepper Sand- 
wiches 361 

Cheese and Sardine Sand- 
wiches 361 

Cheese and Olive Sand- 

wiches 362 

Chicken Sandwishes 362 

Club House Sandiwches. . . 362 
Colonial Culb Sandwiches.362 
Cottage Cheese Sand- 
wiches 362 

Cucumber and Onion 

Sandwiches 362 

Dutch Lunch Sandwiches. . 362 
Egg Salad Sandwiches. .. 363 

Egg Sandwiches 363 

Fried Egg Sandwiches. .. 363 
E g g and Olive Sand- 
wiches 363 

Fish and Egg Sandwiches.363 
Fish and Cucumber Salad. 364 

Fruit Sandwiches 364 

Fudge Sandwiches 364 

Ham Sandwiches 364 

Holiday Sandwiches 364 

Hot Sandwiches 364 

Hot Ham Sandwiches. . . .365 

Jambon Sandwiches 365 

Lettuce Sandwiches 365 

Chicken Liver Sandwiches.365 

Lobster Sandwiches 365 

Lunch Sandwiches 365 

Montreax Sandwiches, 

How to Make 366 

Mushroom Sandwiches. .. 366 
Nastrurtium Sandwiches. . 366 

Nut Sandwiches 366 

Nut Sandwiches, Filling 

for 366 

Novelty Sandwiches 366 

Oyster Sandwiches 367 

Onion Sandwiches 367 

Olive Sandwiches 367 

Pimento Filling for Sand- 
wiches . . 367 

Peanut Sandwiches 367 

Pepper Sandwiches 367 

Bell Pepper Sandwiches. . 367 
Chopped Pickle Sand- 
wiches 368 



Page 
Sandwishes Continued. 

Raisin Sandwiches 368 

Salad Sandwiches 368 

Sardine Sandwiches 368 

Shrimp Sandwiches 368 

Spanish Sandwiches 368 

Tomato Sandwiches 369 

Tomato and Onion Sand- 
wiches 369 

Tomato and Nut Sand- 

wiches 369 

Tongue Sandwiches ...... .369 

Tongue and Lemon Sand- 
wiches 369 

Water Cress Salad Sand- 
wiches 369 

SOUPS 371 

Barley Soup 371 

Asparagus Cream Soup. ..372 
Cream of Barley Soup. ... 372 

Bean Soup 372 

Cream of Bean Soup 372 

Red Bean Soup 372 

Beef Broth 373 

Beef Soup 373 

Good Bouillon 373 

Croutons 373 

Imperial Sticks for Soups. 373 

Chicken Bouillon 373 

Jellied Bouillon 373 

Celery Broth 374 

Cream of Celery Soup. . . .374 

Chicken Broth 374 

Chicken Cream Soup.... 37 4 

Chicken Soup 375 

Chili Soup 375 

Clam Chowder 375 

Puree of Clam 376 

Clear Soup 376 

Consomme 376 

Consomme Montmorency. 376 

Chicken Consomme 377 

Consomme of Mutton. ... 377 

Veal Consomme 377 

Cream of Corn Soup 377 

Croutons . . 377 

Corn Soup . . . .' 378 

Cream of Onion Soup.... 378 
A Nutritious Cottage Soup. 378 

Lent Soup 379 

Mutton Soup . 379 

Onion Soup 379 

Cream of Oyster Soup. . . .380 

Oyster Stew 380 

Cream of Pea Soup 380 

Peanut Soup 380 

Split Pea Soup 380 



416 



INDEX 



Page 
Soups Continued. 

Potato Soup 381 

Cream Potato Soup 381 

Cream of Potato Soup... 381 

Rice Soup 382 

Scotch Broth 382 

Cream of Spinach Soup. . .382 

Spinach Soup 382 

Tomato Soups 382 

Tomato Bisque 383 

Clear Tomato Soup 383 

Cream Tomato Soup 383 

Cream of Tomato Soup.. 383 

Italian Tomato Soup 384 

Turkey Bone Soup 384 

Veal Soup 384 

Vegetable Consomme ....384 

Vegetable Soup 385 

VEGETABLES 389 

A Suggestion as to Vege- 
tables 389 

Artichokes 389 

Hollandaise Sauce for 

above 389 

Artichoke Hearts 389 

Asparagus 390 

Baked Beans 390 

Boston Baked Beans ....390 
Tomato Baked Beans ... .391 
Yankee Baked Pork and 

Beans 391 

Fried Beans 391 

Bean Loaf 391 

Beets 391 

Yale Beets 392 

Caromeled Carrots 392 

Cream Cabbage 392 

Cauliflower 392 

Baked Green Corn 392 

Baked Sweet Corn 393 

Fried Green Corn and 

Peppers 393 

Baked Cucumbers 393 

Fried Cucumbers 393 

Dandelion 393 

Baked Egg Plant 393 



Page 

To Cook Egg Plant 393 

Stuffed Mangoes 394 

Leftovers, Spanish 394 

Macaroni and Cheese. ... 394 

Mushrooms 394 

Muchrooms and Beef- 

steak 394 

Mushrooms for Beefsteak. . 395 
Mushroom Sauce for Beef- 
steak 395 

Silver - Skinned Onions in 

Cream 395 

Creamed Onions 395 

Stuffed Onions 395 

Stuffed Peppers 396 

Stuffed Bell Peppers 396 

Baked Stuffed Peppers. .. 397 

Parsnips 397 

Baked Mashed Potatoes. . 397 
Stuffed Baked Potatoes. ..397 
Potatoes en Casserole. ... 398 

Sweet Potatoes 398 

Sweet Potatoes en Casser- 
ole 398 

Boston Brown Potatoes. .. 399 
Hashed Brown Potatoes. . 399 

Potato Rolls 399 

Potatoes au Gratin 399 

Potato Souffle with Meat. 399 

Scalloped Potatoes 400 

Boiled Rice 400 

Spinach 400 

Italian Spaghetti 400 

Brussel Sprouts 401 

Hubbard Squash en Cas- 
serole 401 

Stuffed Squash 401 

Baked Squash 401 

Stuffed Bake'd Tomatoes. .401 

Fried Tomatoes 401 

Green Tomatoes Fried... 402 

Fried Tomatoes 402 

Tomatoes Farcia 402 

Tomatoes and Onions. ... 402 

Stewed Tomatoes 402 

Jellied Vegetables 402 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 417 



418 THE ARIZONA COOK BOOK 



ttfy? Arizona (Sa 




Arizona 



Published every week day evening at 
the Capital of the State, containing all 
the News; Local, Territorial and Foreign. 

The only Arizona Paper that stands for 
the Rights of the People. 

Subscribe for it. 



Jtftg OUtttB p?r 



$3.00 % l?ar, in Afctmnr*. . . . 

in Jlnlitira 




MUltama 




1C. 

Ebttnr anb 



, Arizona 



Abu^rliaing il^binm in 2fartl}?rn Arizona 

anb ^ample OInpiea on Appliratinn 



Dr. . G. 'RounsevHh - Geo. 'P. 



Vv illiams 
Drug Company 



Williams, A rizona 



Retail Druggists; Registered Pharmacists 



Fine Stationery and 
Fancy Toilet Articles 



Only ^Peo^le in W" T illiams Carrying 
Haviland China 



ccounts Invited ^W^itJi Good Patrons 



The Arizona 
Central Bank 



of- 



Flagstaff, 
Williams and Kingman, Arizona 

Oldest Bank in Northern Arizona 
Established 1871 

Conducts a General Banking Business 



T. E. POLLOCK, President; T. J. Pollock, Vice President 
C. O. Robinson, Cashier; L. B. Shaffer, Assistant Cashier 

H. H. Watkins, Mgr., Kingman, Ariz.; McD. Robinson, Mgr., Williams, Ariz. 



SAGINAW & MANISTEE 
LUMBER CO. 

Wm. F. Dermont, President WILLIAMS, ARIZONA 

MONTHLY PRODUCT, 3,500,000 FEET 

Best Equipped Mill and Box Factory in 
the Southwest 



Manufacturers of 



Arizona Soft Pine Lumber, Timber, Box 

Shooks, Lath, Mouldings, Cut Door Stock 

and Siding 



RACKET 
STORE 

GEORGE W. MATHEWS, PROPRIETOR 



A Full Line of 

General l^lerchanaise 

Consisting of 

J^fi/finery, jBoots, Shoes, Hats, Cas, Quilts, 

Comforters, Blankets, Shirts, Col- 
lars, Neckwear, Yankee Notions, Post Cards 

Crockery, Glassware,' Enamelware, 
Hardware, Tinware, Toilet Sets, Combs, 

Brushes, Stationery, Jewelry, Clocks 
vv atcn.es, Cigars, Tobaccos, Laundry and 

jLoilet Soafis, Perfumery, Handker- 
chiefs, Hosiery, Ladies Shirt vvaists, Skirts, 

y^luslin Underwear, Fresh Fruits, 
Candies, Nuts, Groceries, Dry Goods, Etc. 



WILLIAMS, ARIZONA 



Ike, 

Botby Burns 

Transfer 

Co. 

The Only Up-to-Date Transfer 
Company in Williams 

with Livery and Feed Stables in 
Connection. We also supply 
Saddle Horses for the trip up 
Bill Williams Mountain. If you 
want first class work by experi- 
enced men, and horses at the 
cheapest rates in the Territory, 
call on 

BOBBY BURNS. 



Automobile 
Repair Shop 



'Williams, Ariz. 



Jo Attwooa 



orders given f>romt attention 
Satisfaction Guaranteed 



Irvi 



ames Irvine 



SnoemaKing 
and 'Repairing 



lliams, Ariz. 



El 



mer angn 



illiams, Ariz. 



General 
acKsmitnmg 



Horse-Shoeing 
Repair 



'Button and Kent 
SASH and DOORS 

Window Frames, 
and Door Frames; 

Repair Work 

Mission Furniture, 

Glass and Hardware 



Send Orders to 

Saginaw.Manistee Lumber Co* 

WILLIAMS, ARIZ. 




Williams, Ariz. 



Accommodations First Class in 
Every Particular. 

Headquarters for Tourists and 
Commercial Travelers. 

THE NEW 

Grand Canyon 
Hotel 

P. S. RONAN, Proprietor 

RATES: 

Per Night $1.00 

Per Week $6.00 

Williams, Ariz. 



JOHN KRAFT 

Williams, Ariz* 



Paints Houses, 

Hangs Paper 

and Moves Houses 



DUFFY 
BROS. 

WILLIAMS, ARIZONA 
DEALERS IN 

GENERAL 
MERCHANDISE 



A Few People Do Not Trade With 

HILL & KENNEDY 



tf For the same reason that modern 
methods were scoffed, at hy our fore- 
fathers. 

^ Yet, in sfiite of 'Prejudice, Pro- 
gress has had its way. 

{J The successful majority trade at 
"Hill & Kennedy's' to secure the oest 
Groceries at the least cost in W 7 ?'/- 
liams. 

{J We do not carry everything, hut 
our line of everything good to eat is 
complete, as we have made a specialty 
of this line. 

Vvholesale and Retail Groters 
The Home WLerchants 



HILL & KENNEDY 

, Arizona 





010 



01. IE. 2|mtrar&, flrmtont 
1. f&iorban, ^rrrtarg - QL A, Sinrian, 



Aatj Jffork, Arizona 



JOHN MARTIN 

WILLIAMS, ARIZONA 

PLUMBER and TINSMITH 

SATISFACTION ALWAYS GUARANTEED 



Flagstaff 

Lumber J^Lanufacturing 

Company 

Arizona Soft Pine Lumber 



Flagstaff, Arizona 



L. D. YAEGER 

Flagstaff, Arizona 

SHEEP and WOOL GROWER 



? ra for 



Nattajo Ulankria : Snfctatt 

Attaint att& fNotont Pott^r^ 
qit^B : Nauajo Srar? bta 

Slttbtan Cioobfi of 



lahbttt 

, Arietta 




raining 

Qfaha 



T. A. Jordan, Trcs. : cM.J. Jordan, Sec. 



ARIZONA 

LUMBER AND TIMBER 
COMPANY 

Manufacturers of 

NATIVE PINE LUMBER 

PROPS, STULLS, PILING, TIES, LAGGING 

BOXES, LATHS, SHINGLES, SASH AND DOORS 

Flagstaff, cArizona 



PARLOR 
BARBER SHOP 



s, A rizona 

ALBERT LEBSCH 



TO GET RESULTS 

Use Best Materials and a 

CHARTER OAK 

RANGE 



WE CARRY EVERYTHING 

BABBITT-POLSON 

COMPANY 
WILLIAMS, ARIZONA 



The Quality of 

Bread Winner Flour 

Is All That the Name Implies 

BABBITT-POLSON CO. 

Williams, Arizona 



Campbell, 
Francis & 




Sheep Breeders 
and Wool Growers 



FLAGSTAFF : ARIZONA 



GERMAIN 

/ 

Seed and Plant Co. 



SEEDS, BULBS 



NURSERY STOCK AND 



POULTRY SUPPLIES 




Choice Flower Seeds 

A Specialty 

Largest and Most Complete Seed House 
On the Pacific Coast 

SEND FOR OUR CATALOGUE 

226-230 So. Main St. 
Los Angeles : : : : : California 



O. H. PREYSZ 

NOTARY PUBLIC 
WILLIAMS, ARIZ. 



J. S. BUTTON 

s WILLIAMS, ARIZ. 

FUNERAL DIRECTOR 
AND EMBALMER 

CONTRACTOR AND BUILDER 



Christmas 
Gifts 



Diamonds and Gold Jewelry 

Watches 
Sterling Silverware 

Silver Novelties 
Hand Wrought Bronze Desk Sets 

Stationery 
Art Leather Goods 

These Goods Are the Products of the Leading Makers 

in the Several Lines, and Embrace many 

Exclusive Designs 

JOHN KAY & CO. 

Direct Diamond Importers 

Head of Grand Staircase 201-203-205-207 Majestic Bldg. 

Detroit 






JUorai 

Albuquerque, -Dfoui 




Sr. A. d. 

fJlnimrian 



5itlltam0, Arizona 



The ^$7mtley jewelry Co. 



Diamond Merchants 



Our store now filled with many new 
and exclusive novelties for the Holi- 
days 

347 So. Broadway - Los Angeles, Cal. 



A. C. <B;J;cle Jno. S. Mitchell 



Los S^ngeJes, California 

Arizona Headquarters 

e yourself at home at the Hollenoeck. The lest is yours 
Your Patronage Appreciated 



W. C. RITTENHOUSE 



WILLIAMS, ARIZ. 

DEALER IN 



MENS' CLOTHING, HATS AND 
FURNISHING GOODS 

We Cater to the Man Who Cares 



Overland 

Telephone ana JLelegraph Co. 
Pnoenix, Ariz. 

W 7 ". H. Thorfie, J^lanager 



Hutchinson & Go 

/ 
Importers, Breeders and Dealers in 

Thoroughbred Oxford Down 
and Hampshire Sheep .... 

C. C. Hutchinson 

General Manager 

Phoenix, Arizona 



J. Caufman, Manager : C. H. Huse, Local Manager 

J. C. PKelan, President : C. H. Adams, V.-Pres. 

V. H. Melick, Secretary-Treasurer 



Grand Canyon 

Electric Light fe? Power Company 

Yv imams, Arizona 



Directors: 

J. C. Pkelan, R. J. Arey, J. Caufman, C. H. Adams, 
V. H. Melick, J. H. Hudson, F. O. Poison 



OLD 

HOMESTEAD 
FLOUR 



Assures the Best Results 

In Baking Bread ana Cakes 

Use No Other 



Jrfanufacturea iy tne 

Dodge City M. fe? E. Company 

Dodge City, Kansas 

Babbitt-Poison Company 

Local Agents :: ^Williams, Ariz. 



Palace 

Restaurant 

and Cafe 

Williams, Arizona 



The Best Place in the City for a 
Good Meal 

Sunday Dinners a Specialty 

If You Dine With Us Once, You'll 
Come Again 



Your Patronage Respectfully Solicited 



Ihe CABINET 

RESTAURANT 

WILLIAMS, ARIZONA 
GEE JIM, PROPRIETOR 



Xne Oldest and Most Reliable Restaurant in tke City 



Satisfaction Always Guaranteed 



SHORT ORDERS A SPECIALTY 




The Xe\v Home of 



Sprague, Warner & Co. 

MANUFACTURING WHOLESALE GROCERS 
Erie Street Bridge, Chicago 

OUR BRANDS PURE FOODS 

RICHELIEU 

FERNDELL 

BAT A VI A 

rlichelieu, Ferndell and Batavi a Food Products comply with all re- 
quirements of every Pure Food Law; but Richelieu, Ferndell and 
Eatavia Food Products do not merely "COMPLY" with the laws; 
the "SURPASS" in character and quality the most "EXACTING 
REQUIREMENTS" of the laws. 

Factories 

CHICAGO, ILL.., WTDDLEPORT, X. Y. BATAVIA, X. Y. BROCK- 
PORT, N. Y. Offices, CHICAGO, ILL. 




P..pp 



I NEW RECIPE BOOKLET 

1 Beautifully illustrated ; contain- 
ing recipes specially prepared by Mrs. Janet 
McKenzie Hill, Miss Parloa and other noted 
teachers, for using 



WALTER BAKER i GO.' 

Cocoa and Chocolate 

in a great variety cf Home-Made 
Candies and Dainty Dishes. 



130 Years 

of constantly increasing sales 



52 Highest Awards 

in Europe and America 

No other food product 
has a like record 




Registered 
U. S. i'at. Office 



WALTER BAKER & CO. Ltd 



Established 
780 



DORCHESTER. MASS.