UDA
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
OX'
)10
ole Cabinet
504 Nebrast
Phone 330-2
y Demonstration
In Your Home
relephone
GARDNER & WALTER
IGNERS AND BUILDERS OF
LIGHTING FIXTURES
Iron Craft
412 East Fourth Street
TELEPHONE 318-294
Long Beach, California
HUNTER DRUG COMPANY
Prescription Druggists
FOURTH AND REDONDO, LONG BEACH, CALIF.
Published by the
"Ayuda Wi" Circle
of the
United Presbyterian Church
Fifth and Atlantic
MRS. C. P. SNYDER Class President
MRS. HAROLD REESE Class Secretary
MRS, SOL ALEXANDER Class Treasurer
MRS. JOHNSTON CALHOUN Class Teacher
MRS. L. H. KENNEDY .. .. Editor-in-Chief
RALPH RADIO COMPANY
'THE MUSIC BOX
5-TUBE QUALITY RADIO
Perfect Tone - Single Control - Hardwood Console Cabinet
$85.00
COMPLETE
504 Nebraska Avenue
Phone 330-279
2-Day Demonstration
In Your Home
Telephone 644-72
GARDNER & WALTER
DESIGNERS AND BUILDERS OF
LIGHTING FIXTURES
Jron Craji
412 East Fourth Street
TELEPHONE 318-294
Long Beach, California
HUNTER DRUG COMPANY
Prescription Druggists
FOURTH AND REDONDO, LONG BEACH, CALIF.
Published by the
"Ayuda Wi" Circle
of the
United Presbyterian Church
Fifth and Atlantic
MRS. C. P. SNYDER Class President
MRS. HAROLD REESE Class Secretary
MRS, SOL ALEXANDER Class Treasurer
MRS. JOHNSTON CALHOUN Class Teacher
MRS. L. H. KENNEDY .. .. Editor-in-Chief
r
Fashionable Footwear for Men & Women
At Our Popular Low Chain Store Prices
$5.00 to $8.50
16 Pine Ave.
16 Pine Ave.
Style Prestige...
Gained through seven years of Specializing in Correct
Apparel of the Highest Type, makes it quite natural
for the Smart Woman of Discriminating Taste to feel
Absolute Confidence in Any Selection Made Here.
Frocks Gowns Coats
Suits Sportswear
Millinery
For Madame'and Mademoiselle
125 PINE AVE
INDEX
Page
Beverages 7
Breads 8-13
Cakes 14-24
Confections and Icings 25, 26
Cookies 27-30
Desserts 31-38
Fish 39
Meats and Main Dishes 40-45
Meat Substitutes 46
Pies and Pastry 47, 48
Relishes 49, 50
Salads and Salad Dressings 51-57
Sandwiches 58, 59
Soups 60
Vegetables 61-64
Weights and Measures 65
Household Hints . .. 66-69
EDGAR McFADYEN
MISSION FUNERAL HOME
Phone 631-487
1952 American Avenue
LONG BEACH, CALIFORNIA
Office Phone 650-450 Residence Phone 663-086
) ., P., d I F F I N
AGfcNT UN ATTACH t D
METROPOLITAN LIFE INSURANCE CO
" Not the Best Because the Biggest, but the Biggest Because the Best."
Office Address 401-06 Press Telegram Building
Residence Address 4029 Pine Ave., Long Beach, Calif.
Ages 1 Day Old to 65 Years
THE GRIST MILL
240 American Avenue 549 Pine Avenue
The Home of PURE and UNADULTERATED
WHOLE WHEAT FLOUR, CEREALS, CORN
MEAL & DRIED FRUITS that Are SUN DRIED
VICTOR E. VERNE, M. D.
SURGEON
Phone 664-12
Clinic Building
731 Orange Avenue Long Beach, California
We, the Members of the
"AYUDA WI" CIRCLE,
Dedicate this Book to our Friend
and Teacher,
$
I
THIS little book goes forth in the hope
that it may brighten homes and cheer
the workers in their work. The class of the
United Presbyterian Church, which has pre-
pared the book, has had a great deal of
pleasure in the task. It is our hope that it
will find its way into the homes and will
help to inspire them in right living and
clear thinking.
"Sympathy is one of the great secrets of
life. It overcomes evil and strengthens good.
It disarms resistance, melts the hardest heart,
and develops the better part of human na-
ture. It is one of the great truths on which
Christianity is based."
JOHNSTON CALHOUN, Pastor.
BEVERAGES
Editor Mrs. Trauger
GRAPEFRUIT AND PINEAPPLE PUNCH: Boil 1 cup of sugar
and 2 cups water five minutes, add 1 cup crushed pineapple, juice
of 2 lemons and 2 grapefruit. Place in punch bowl, and pour this
over it. MRS. L. W. McKEE.
COOL DRINK: Juice of three lemons, 1 cup of sugar. Water.
2/3 cup of grape juice. MRS. L. W. McKEE.
THREE-FRUIT PUNCH: li/ 2 cups grapefruit juice. 1V 2 cups
orange juice. 11/2 cups pineapple juice. 1 cup crushed pineapple.
1 cup sugar. 2 cups water. Mix and serve over cracked ice.
Garnish with small fancy sections of all fruits.
MRS. L. H. KENNEDY.
PINEAPPLE EGG NOG: Beat yolk of 1 egg slightly, add 1/8 ts.
salt, 1/2 tb. of powdered sugar, and !/2 cup syrup drained from
crushed Pineapple. Add Va f the stiffly beaten white and when
well mixed pour into a glass. Heap remainder of white on top and
sprinkle with nutmeg. MRS. C. P. SNYDER.
DIXIE FRAPPE: Half fill parfait glasses with grape juice. Fill
up glass with whipped cream flavored with orange. Top with
candied cherry and serve with wafer sticks.
MRS. ROY FRENCH.
FRUIT PUNCH: 2 cups grapefruit juice. 2 cups orange juice. 2
tb. maraschino cherry juice. 1 cup water. 1 cup sugar. 8 maras-
chino cherries, chopped. 1 slice orange finely cut. 1 banana,
sliced. Mix and serve over cracked ice. Garnish with cut fruits.
MRS. L. H. KENNEDY.
ORANGE PUNCH: Juice of 6 oranges. 1 pt. bottle of ginger ale.
Sugar to suit taste. Ice and serve. MRS. NOBLE.
J. W. THOMPSON L. F. MARSH
MARSH DRUG COMPANY
PRESCRIPTION DRUGGISTS
KODAK FINISHING STATIONERY TOILETRIES
First and Linden Avenue, Long Beach
BREADS
Editor Mrs. Sol Alexander
NUT BREAD: 3 cups flour. 1 cup sugar. Salt. 4 tablespoons
baking powder. 1 cup nut meats, 1 egg beaten, 1 cup milk. Sift
dry ingredients twice, add nuts, egg mixed with milk, mix. Put in
buttered pan, let stand 15 minutes. Bake 45 minutes.
MRS. RAMSEY.
PEANUT BREAD: 1 cup salted peanuts, shelled, and ground in
meat grinder. 1 cup sugar. 4 teaspoons baking powder. 4 cups
flour. 1 teaspoon salt. 1 egg. li/^ cups milk. Beat well, pour
into long, high bread tin and let stand 20 minutes. Bake in moder-
ate oven 45 minutes. Slice when day old. Excellent for bread and
butter sandwiches. MRS. CALHOUN.
WAFFLES: Sift 2 cups flour, 1 teaspoon salt, 1 tablespoon sugar,
3 teaspoons baking powder. 2 eggs, whites beaten separately. 2
cups milk. 4 tablespoons butter. Add 2 cups milk to the beaten
yolks and beat. Add this to sifted ingredients, beating until very
smooth. Add the butter melted, and the stiffly beaten whites of
eggs. Shortening other than butter can be used ; but be sure that
shortening is used. Bacon grease is very good.
MRS. L. W. McKEE.
POCKET BOOK ROLLS: 2 cups flour. 2 teaspoons baking powder.
i/4 teaspoon salt. 2 tablespoons butter. 1 egg. 1 cup milk. Mix
flour, baking powder, and salt. Cut in one tablespoon butter. Add
well beaten egg and milk. Roll dough thin, cut in rounds, butter
top, fold each round over once and Drush top again with melted
butter. Bake in hot oven and serve while warm. This makes 18
rolls. MRS. G. B. DILLON.
DATE BREAD: 2 cups sugar. 2 3/4 cups bread flour. 1 cup
dates. 1 cup nuts. iy% cups boiling water. 1 tsp. shortening. 1
tsp. soda. 1 tsp. baking powder. 1 tsp. vanilla. 1 egg. Cream
sugar and shortening and eggs. Pour boiling water over dates and
when cold add to the above mixture. Then add flour, dates and
nuts and vanilla. MRS. C. P. SNYDER.
J. M. FORSYTH B. M. STEVENSON
Forsyth Optical Co.
OPTOMETRISTS
MANUFACTURING OPTICIANS
ESTABLISHED 1906 214 Pine Avenue
Phone 644-97 Long Beach, Cal.
TWIN MOUNTAIN MUFFINS: 14 cup butter. 1/4 cup sugar. 1
egg. % cup milk. 3 cups flour. 3 teaspoons baking powder. 1/2
teaspoon salt. Bake 15 minutes. MRS. SPICER.
CORNMEAL MUFFINS: 1 cup flour. i/ 2 cup corn meal. 14 cup
sugar. 1 cup milk. 1 egg. 1 tablespoon butter. 2 teaspoons bak-
ing powder. 1/2 teaspoon salt. Mix dry materials, add milk, well
beaten egg and melted butter. Put in greased muffin tins and
bake in quick oven 20 minutes. MRS. RAMSEY.
TEA ROLLS: Melt together 5 tablespoons butter or crisco, 2
tablespoons cocoa. 2 eggs beaten till thick, add 1 cup sugar, then
cocoa mixture. 1 cup flour. 1 cup nuts, 1/4 teaspoon salt. 1 tea-
spoon vanilla. Bake in a moderate oven for fifteen minutes. Mix
in order given, beating thoroughly all the time.
MRS. G. B. DILLON.
SOUTHERN SPOON CORN BREAD: Add 11/2 teaspoons salt to
3 cups boiling water. Set over hot fire and gradually stir in 1/3
cup breakfast hominy. Let cook 3 or 4 minutes while stirring, then
let cook undisturbed over boiling water thirty minutes. Add 3
tablespoons butter, % cup milk, 3 eggs beaten light and li/ cups
meal sifted with 2 teaspoons baking powder. Turn into buttered
baking dish and let bake % of an hour. Serve while hot with a
spoon. Serves 6 or 7 people. MRS. CALHOUN.
DUMPLINGS: 2 cups of flour. Pinch of salt. 1 tablespoon short-
ening worked into the flour. Water enough to make just soft
enough to drop off a spoon. Do not lift cover for 18 or 20 minutes.
Take up and serve immediately. MRS. TRAUGER.
ORANGE MARMALADE TEA BISCUIT: 2 cups flour. 4 tea-
spoons baking powder. 2/3 teaspoon salt. 14 CU P sugar. 2 table-
spoons butter. 2 tablespons crisco. Milk or water. % cup orange
marmalade. Sift dry ingredients 3 times. Cut in fat, add liquid
to make a soft dough. Cut into biscuits, make depression in top of
each, fill with 1/4 teaspoon of sugar and 1/2 teaspoon of marma-
lade and a chip of butter. Bake in hot oven.
MRS. L. H. KENNEDY.
NUT BREAD: 1 cup sugar. 1 egg. 1 cup sweet milk. 2 cups
flour. 1 cup chopped nuts. 3 teaspoons baking powder. 1 tea-
spoon salt. Bake in moderate oven. MRS. O. P. GIFFIN.
Wilmington 728 Lagoon Avenue Phone 559
E. H. CLEVELAND
Funeral Director and Embalmer
Ambulance for Sick and Invalids. Full Automobile Service. Lady Assistant
221 American Avenue Phone 644-93 Long Beach, Calif.
DUMPLINGS: 1 teaspoon salt. 2 cups flour. 4 teaspoons baking
powder. 2 teaspoons fat. % cup milk. Mix and drop in boiling
stew or chicken broth. Cover tight and cook twelve minutes.
MRS. RAMSEY.
BAKING POWDER BISCUIT: 2 cups flour. 4 teaspoons baking
powder. %, teaspoon salt. 3 tablespoons lard. 2/3 cup milk. Mix
and sift flour, baking powder and salt. Cut in lard with knife until
the consistency of corn meal. Add milk, mixing with knife. Pat
into a rectangular shape, one-half inch thick, on a floured board.
Cut with small biscuit cutter. Place side by side in a tin pan. Bake
at temperature of 450 degrees for seven minutes.
MRS. L. W. McKEE.
GINGER BREAD: 1/2 CU P sugar. 1 cup molasses, y^ cup butter.
1 teaspoon cinnamon. 1 cup boiling water. 2 well beaten eggs.
1 teaspoon ginger. 1 teaspoon cloves. V4 teaspoon nutmeg. 2
teaspoons soda (dissolve in boiling water.) 2y% cups flour.
MRS. G. B. DILLON.
NOODLES: 1 egg. 2 tablespoons water. Salt. Mix in all the
flour possible. Roll real thin, flour and roll tight, cut in narrow
strips, shake out on floured board and let stand to dry a little.
MRS. RAMSEY.
GRAPENUT BREAD: 11/2 cups grape nuts. 1 cup sugar. Mix
and let stand 15 minutes. 1 egg. Vk teaspoon salt. 2 cups milk.
Handfull raisins. 31/2 cups bread flour. 4 teaspoons baking powder.
Combine ingredients and put in bread tins. Let stand l 1 /^ hours
before baking in moderate oven. If sour milk is used, add 2 tea-
spoons soda. Let loaves stand several hours before cutting.
MRS. CALHOUN.
RICH BISCUIT DOUGH: 2 cups flour. i/ 2 teaspoon salt. 2 table-
spoons sugar. 4 teaspoons baking powder. 4 tablespoons shorten-
ing. % CU P milk. Sift dry ingredients and cut in the shortening.
Add the milk to make a soft dough. Bake in a hot oven 10 to 15
minutes. MRS. RALPH.
SERVICE REPAIRING
Inter City Radio Stores Co.
" Everything ia Radio " Cut Price
Authorized Dealers of the Famous
6-Tube "STEINITE" All Electric No Battery
405 American Avenue Phone 619-77 Long Beach, Calif.
10
MAPLE ROLL BISCUIT: 3 cups flour. 3 tablespoons melted fat.
Sweet milk to make a soft dough. 6 teaspoons baking powder. 1
teaspoon salt. Roll out without much handling about one-half inch
thick and sprinkle thickly with brown sugar and roll up like cinna-
mon rolls. Cut the roll in slices one and one-half inches thick and
bake l 1 /^ hours in a slow oven. Fine with coffee. MRS. CALHOUN.
"HOT DOG" DAINTIES: 4 level cups flour. 1 teaspoon salt. 5
teaspoons baking powder. 1 pound small smoked sausages. 4 level
tablespoons lard. About 2 cups milk, or milk and water. Brush
each sausage with mustard. Sift flour, salt and baking powder to-
gether. Work in lard and gently mix in milk enough to make a
soft dough, soft enough to be handled easily without being stiff.
Roll out about 14 i ncn thick. Cut in small squares. Lay one saus-
age in each square and fasten by pinching the dough together.
Place in a pan a little ways apart, and bake in a quick oven until
brown. MRS. B. H. TRAUGER.
SOUR MILK NUT BREAD: 3 cups whole wheat or graham flour.
2 cups sour milk. 1 cup nuts. 1 cup sugar. 1 teaspoon soda.
l /2 cup white flour, 1 teaspoon baking powder, sift in last. Mix and
pour in greased tins. Bake 45 to 50 minutes.
MRS. L. H. KENNEDY.
POTATO ROLLS: 1 cup mashed potatoes. % CU P lard. % cup
sugar. 1 cup warm water. 1 egg. 1 pint light yeast. Sufficient
flour to make soft dough. To make yeast use the water off of
potatoes and add enough to make one pint. Have lukewarm. Break
up one cake Fleishman's yeast in it and let stand a short time. 10
to 12 cups of flour. Let rise, then roll. Cut into biscuits. Let rise
again and bake in a moderate oven. This makes about 5 dozen
rolls. MRS. O. P. GIFFIN.
MUFFINS (STANDARD): (1) 1 cup milk, 1 egg, 1 tablespoon
fat melt fat and mix. (2)2 cups flour, 4 teaspoons baking powd-
er, Vo teaspoon salt, 1 tablespoon sugar sift together. Combine
(1) and (2) quickly, do not beat. The batter is not smooth. Put
in tins and bake in a quick oven. MRS. L. H. KENNEDY.
BRAN MUFFINS: 2 tablespoons sugar. 1 tablespoon shortening.
1/2 teaspoon salt. 1 egg. Bake in a quick oven. 1 cup milk. 2
teaspoons baking powder. 1 cup flour. 1 cup bran.
MRS. O. P. GIFFIN.
E X
CHOCOLATE SHOP
EXCLUSIVE HOME MADE CANDIES
Phone 663-271 347 American Avenue
11
BROWN BREAD: 1 egg well beaten. i/ cup brown sugar. 4
cups Pillsbury Bran Flour. 1 cup flour. Salt. 14 package raisins.
1 teaspoon soda in hot water. 2 cups sour milk. Mix in order given
and bake 114 hours. Makes one loaf. MRS. L. H. KENNEDY.
PINWHEEL BISCUITS: 2 cups flour. i/ 2 teaspoon salt. 2 table-
spoons butter or substitute. 1 3 teaspoon cinnamon. 4 teaspoons
baking powder. 2 tablespoons sugar. 2 3 cup milk. 1 3 cup
finely chopped raisins or currants. 2 tablespoons finely chopped
citron. Mix as baking powder biscuit. Roll to one-quarter inch in
thickness. Brush over with melted butter. Sprinkle with fruit,
sugar and cinnamon. Roll like jelly roll. Cut off pieces three-
quarter inch in thickness. Place on buttered tin and bake twelve
minutes in a hot oven. MRS. CALHOUN.
CORN BREAD: Sift together 3 tablespoons sugar, 1 cup yellow
corn meal, % CU P flour, Vs> teaspoon salt, 1/2 teaspoon baking soda.
1 egg. 1 cup sour milk. 3 tablespoons melted shortening. Mix
wet ingredients together, then add dry ingredients. Pour into small
pan and bake. MRS. B. H. TRAUGER.
GOLDEN CORN MUFFINS: 1 cup flour. 2 tablespoons Crisco.
1 cup yellow corn meal. 3 tablespoons sugar. 1 cup milk. 2 eggs.
1 teaspoon salt. 3 teaspoons baking powder. Cream Crisco and
sugar thoroughly, add eggs well beaten and milk. Stir in slowly
dry ingredients which have been sifted together three times. Put
in gem pans or long pan and bake in a moderately hot oven twenty-
five minutes. This will make twelve muffins. MRS. G. B. DILLON.
OLD-FASHIONED SOFT GINGERBREAD: 1 cup sugar. 1 cup
molasses. 1 egg. 1 teaspoon ginger. 1 teaspoon soda. 1 teaspoon
cinnamon. 1 cup fat. 1 cup sour milk. Flour to make a stiff bat-
ter. Mix sugar, molasses, egg, soda, ginger and cinnamon. Heat
fat and pour in hot. Add milk and the rest of flour. Bake one hour
in a medium oven. MRS. L. H. KENNEDY.
CORN BREAD: 1 cup corn meal. 1 cup flour. i/ cup sugar. 2
teaspoons baking powder. y% teaspoon salt. 1 cup milk. 2 table-
spoons melted butter. 1 egg (beaten lightly). Stir and beat to-
gether until light and bubbly looking. Turn into a well greased pan
and bake 20 minutes. MRS. O. P. GIFFIN.
CYTRON FURNITURE CO
425-447 East Fourth Street
LONG BEACH, CAL.
Phone 647-01
12
QUICK TEA ROLLS: 1 yeast cake. 1/2 cup tepid water. 3 cups
flour. 1 cup scalded milk. 1 tablespoon sugar. 2 tablespoons lard
or butter. 1 teaspoon salt. Add shortening to milk and let cool
until lukewarm. Soften yeast cake and dissolve sugar in water.
Combine mixtures. Beat in half of flour until very smooth. Add
balance with salt; knead thoroughly. Roll out, place in pan and
let rise 2 hours. Bake 15 minutes in moderate oven.
MRS. CALHOUN.
DUMPLINGS: 2 cups flour. 1 teaspoon salt. 2 teaspoons baking
powder. 1 scant cup milk. Sift dry ingredients together, mix and
cook ten minutes. MRS. L. H. KENNEDY.
NUT BREAD: 1 cup sugar. 1 cup milk. 1 egg. i/k teaspoon
salt. 3 cups flour. 3 teaspoons baking powder. 1 cup chopped
nuts. After mixing, place in pan, allow to raise 30 minutes. Bake
in slow oven 1 hour and ten minutes. MRS. E. H. RALPH.
DOUGHNUTS: 2 cups sugar. 2 cups mashed potatoes. 3 eggs
beaten separately. 1 cup milk. 2 tablespoons melted lard. 5 cups
flour. 5 teaspoons baking powder. 1 teaspoon vanilla. Pinch of
salt. Bake in deep fat. MRS. O. P. GIFFIN.
NUT BREAD: 4 cups white flour. 2 cups sweet milk. i/ cup
sugar. 4 teaspoons baking powder. 1 cup nuts. 1/2 cup shortening.
1 egg. Salt. Mix and let raise i/> hour and then bake. Makes one
large loaf. _ _ ^ MRS. L. H. KENNEDY.
GINGER BREAD: i/ 2 cup brown sugar. 1/2 cup white sugar. 2/3
sorghum molasses. 1/2 CU P crisco. 1 egg. 1 cup sour milk (with
1 ts. soda) 1 ts. allspice, 1 ts. ginger, !/ ? ts. cinnamon. 1 ts. baking
powder. Flour to mix stiff. MRS. L. H. WALTER.
DATE MUFFINS: 1/3 cup butter. 14 cup sugar. 14 ts. salt. 1
egg. % cup milk. 2 cups flour. 14 lb. dates. 4 ts. baking powder.
Cream butter, add sugar and the dates chopped fine. Cream all to-
gether, add beaten egg, then half of milk and half the flour. Beat
thoroughly. Add remainder of milk and flour with baking powder
and salt added. Bake in muffin pans. MRS. PAUL CAREY.
DATE BREAD: 1 cup sugar, 3 eggs, 1 cup flour, 1/4 ts. salt, 1 ts.
B. P., 1 ts. vanilla, 1 cup dates, 1 cup nuts, 14 cup milk. Beat the
eggs and add sugar. When well mixed combine remaining ingre-
dients. Beat thoroughly and pour into a square cake pan lined
with waxed paper. Bake in moderate oven 25 minutes. Cut into
bars and roll in powdered sugar. MRS. C. P. SNYDER.
L R. COMER & CO.
Funeral Directors
Ambulance Service
Phone 652-67 Address 429 Elm
13
CAKES
Editor Mrs. O. P. Giffin
SPONGE CAKE CHANTILLY: 1 cup sugar, 3 eggs, i/ 2 cup milk,
1 tsp. vanilla, lVi cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 4
tbsp. melted butter. Beat sugar and yolks of eggs until thick and
yellow. Add milk and vanilla, then flour, baking powder and salt
sifted together. Add melted butter, then whites of eggs beaten
stiff. Turn the mixture into 2 well greased and floured layer cake
tins, and bake 15 to 20 minutes in moderate oven.
MRS. HAROLD REESE.
APPLE SAUCE CAKE LOAF: Cream i/ 2 cup butter or lard. 1
cup sugar, 1 cup warm apple sauce, 1% cups flour, 1 tsp. cinnamon,
14 tsp. cloves, l /2 tsp. salt, y% tsp. soda in apple sauce, 1 tsp. baking
powder, 1 cup raisins and nuts. Very good with citron and orange
peel and red cherries. MRS. RAMSEY.
ICE BOX CAKE: 1 cake McDonald's Roof Garden Chocolate, 4
eggs, 2 dozen lady fingers. Melt chocolate in double boiler, remove
from fire, add well beaten yolks of eggs, then the whites well beat-
en. Line a loaf cake tin with oil paper. Place a layer of lady-
fingers in it, then a layer of chocolate mixture. Alternate lady-
fingers and chocolate until all are gone, leaving chocolate on top.
Place in ice box for 24 hours, then remove and peel down oil
paper, slice and serve with whipped cream. This will serve about
eight people. MRS. B. H. TRAUGER.
SPICE CAKE: 1 cup sugar, 1 egg, 1 heaping tbsp. shortening, 1
cup sour milk, 1 level teaspoon soda, l 1 /^ cups sifted flour, IVg tea-
spoon cinnamon, \-v teaspoon cloves, 1 cup raisins. Bake slowly.
MRS. SPICER.
SPONGE CAKE: 1 cup sugar, 5 tb. water. Boil till threads like
icing. Beat five egg whites till they will stand up in points. Beat
syrup into eggs; when cool add yolks and 1 cup Swansdown flour
sifted four times. Bake as Angel-food in ungreased pan 1 hour.
MRS. SPICER.
McCRERY MUSIC SHOPPE
Radiolas Fada Radio Pianos Orthophonic
Records and Victrolas Sheet Music
Small Instruments
228 Pine Avenue .... Long Beach, California
14
CINNAMON FLOP: 1 cup sugar, 1 scant cup milk, 2 tb. butter,
21/2 cups flour, 3 teaspoons baking powder. Cream butter, add
sugar, half the milk, half the flour well sifted, then the remainder
of each, then salt and baking powder. Bake in moderate oven in
pan for sheet cake. When partly cold spread with the following
icing. Icing 1 cup sugar, % cup butter. Add cinnamon to taste.
Cream butter, add sugar and cinnamon. MRS. CALHOUN.
5 MINUTE SPONGE CAKE: 2 eggs, 1 cup sugar added slowly.
Add salt and 1 teaspoon lemon extract and beat two minutes. Add
1 cup flour, 2 teaspoons baking powder and beat two minutes. Add
1/2 cup warm milk and beat 1 minute. Pour in loaf tin, put in cold
oven, light, turn gas low, and bake. When done, turn upside down
in pan, until cold. MRS. RAMSEY.
SUNSHINE CAKE: i/ 2 cup flour, 4 eggs, % cup sugar, 1/3 tea-
spoon cream of tartar, 1 teaspoon vanilla. Beat whites until stiff.
Add cream of tartar beaten in. Add sugar and beat again. Beat
yolks and add to the mixture. Add flavoring and fold in flour well
sifted. Bake in moderate oven 20 minutes in a new pan lightly
greased. Take out when done. Turn upside down on waxed
paper and let stand until cake drops out. MRS. RALPH.
PINEAPPLE CAKE OR UPSIDE DOWN CAKE: 1 cup brown
sugar, 1/8 Ib. butter, cook until like a wax in iron skillet, lay rounds
of pineapple on top of above mixture, make a batter of the follow-
ing: 2 eggs, 4 tablespoons melted butter and enough pineapple
juice to fill a cup, 1 cup sugar, 1% cups flour, 2 teaspoons baking
powder. Pour batter over sugar mixture and bake 50 minutes at
350 degrees. When cake is turned upside down, it is ready for
serving. MRS. C. P. SNYDER.
WHITE CAKE: 2 cups sugar, 1 scant cup butter, 1 cup sweet milk,
21/2 cups flour, 3 teaspoons B. P., 5 egg whites, vanilla. Cream
butter and add sugar. Add milk, then flour sifted three times.
Add baking powder and the egg whites beaten stiff. Flavor and
bake in layers or loaf. MRS. G. B. DILLON.
GOLDEN ANGEL CAKE: 1 1/2 cups sugar, % C up water. Boil un-
til it hairs. Beat whites of eggs very stiff, add syrup beating con-
stantly. When cool fold in 1 cup flour, % tsp. cream of tartar, 1/2
tsp. salt, sifted together. Fold in well beaten egg yolks and 1 tsp.
flavoring. Bake in tube pan in slow oven 1 hour. Temperature of
oven 300 degrees. EDITH B. FISHER.
DIAMONDS WATCHES
FRANK D. KEELEY
JEWELER
Watch Repairing Always Guaranteed Convenient Credit
Phone 629-09 633 Pine Avenue, Long Beach, Calif.
15
"LIGHTNING" TEA CAKES (12 cakes): li/ 2 cups flour, % cup
granulated or powdered sugar, 2 tsp. B. P., 1/8 tsp. salt, 3 table-
spoons butter (melted), 1/2 cup milk, i/ 2 tsp. vanilla. Sift and mix
together flour, sugar, baking powder and salt. Make a well in
center of mixture and pour in the melted butter, egg, milk and
vanilla. Stir all together and beat vigorously for two minutes.
Fill well buttered muffin pans half full of mixture and bake.
MRS. L. W. McKEE.
COCOANUT CAKES: 1 cup sugar, 14 cup water. Boil until it
hairs from spoon. Beat 1 egg white very stiff and pour syrup slow-
ly into it while you keep beating. Then stir in 1 cup cocoanut.
Drop on buttered paper and bake until brown. MRS. G. B. DILLON.
CHERRY CAKE: 1 cup sugar, 3 eggs, 1 teaspoon soda, 1 teaspoon
cloves, % cup butter or margerine, 1 tsp. cinnamon, 1 tsp. nutmeg,
4 teaspoons sour cream, 1 cup red pitted cherries, 2 cups flour.
Cream butter and sugar. Add beaten yolks. Sift air dry ingredi-
ents, add alternately with cream. Last add chopped cherries, then
fold in stiffly beaten whites of eggs. May be baked in muffin tins
for individual cakes. EDITH B. FISHER.
ICE BOX CAKE: 1 cup butter, 1 cup powdered sugar, 6 eggs, 1
cup almonds, 1/2 Ib. macaroons, 1 Ib. lady-fingers, 1/2 tsp. vanilla.
Cream butter thoroughly, add sugar. Gradually beating till
smooth, separate eggs, beat yolks till creamy and add to sugar
mixture. Stir in chopped nuts and fold in beaten egg whites. Then
line a Pyrex dish with oil paper, separate your lady-fingers around
the sides and bottom of dish, then put on a layer of sauce, then a
layer of macaroons, and alternate until it is used up. Lady-fingers
on the top. Put in the ice box. Next day cover with whipped cream
and serve. MRS. EDWARD McLAVY.
BOILED FRUIT CAKE: 1 cup water, 1 cup sugar, 1/2 teaspoon cin-
namon, 1/2 teaspoon cloves, 3 tablespoonfuls chocolate, 1/2 teaspoon
salt, 1/2 CU P butter, 11/2 cup raisins. Bring all to a boil. Cool to
lukewarm, then add 2 cups flour and 1 teaspoon soda. Bake in
moderate oven in loaf tin for about 1 hour. Add 1 cup chopped
nutmeats and 1 cup apple sauce if desired. MRS. G. B. DILLON.
McCUTCHEN & JUTSON
BOOKS, STATIONERY, SCHOOL & OFFICE SUPPLIES
Fountain Pens and Pencils. Bibles.
146 Pine Ave., Long Beach, Cal. Phone 629-13
16
ONE EGG CAKE: 4 tbsp. butter, 1/2 cl *P sugar, 1 egg, 1/3 cup milk,
1 1/8 cups flour, 21/2 teaspoons B. P., 1 tsp. vanilla. Cream butter,
add sugar gradually and egg well beaten. Mix and sift flour and
baking powder and add alternately with the milk. Add vanilla.
Bake in a loaf pan 25 minutes in a moderate oven.
Chocolate Icing for Cake: 1 square chocolate (melted), 3 tbsp.
boiling water, 11/2 cups powdered sugar, 1/2 tsp. vanilla. Melt
chocolate, add a little powdered sugar, then water and flavoring
and sufficient sugar to allow icing to spread on cake.
MRS. L. W. McKEE.
FRUIT CAKE: 1 cup sugar, 1/2 cup butter, 1 egg, 1 cup sweet
milk, 1 tsp. cloves, 1 tsp. cinnamon, 1 tsp. ginger, 1 tsp. nutmeg,
21/2 cups flour, 2 tsp. B. P., 1 Ib. raisins, 1 Ib. currants, a little citron,
1 cup each of figs and nutmeats. MRS. E. H. RALPH.
CUP CAKES: 2 eggs, or yolks of 3 or 4 eggs, 1 cup sugar, % cup
butter or substitute, % cup milk, 2 tablespoons cocoa, 3 teaspoons
B. P., 2i/ 2 cups flour. Bake in muffin pans. MRS. O. P. GIFFIN.
DEVIL'S FOOD CAKE: 2 squares unsweetened chocolate dissol-
ved in 5 tablespoons boiling water, 1/2 cup butter, 11/2 cups sugar,
4 eggs, 1/2 cup milk, 1% cups flour, 2 teaspoons B. P., 1 tsp. vanilla,
1 pinch of soda. Cream butter and sugar, add beaten yolks, then
add chocolate, milk, flour sifted three times with baking powder.
Add flavoring and last the beaten whites and soda. This makes two
large layers. MRS. G. B. DILLON.
NUT CAKE: 1 cup butter, 2 cups sugar, 1 cup sweet milk, 3 eggs,
1/2 nutmeg, grated, 1 tsp. lemon, 1 pt. nut meats chopped, 1 pt.
currants, 1 pt. seedless raisins. Mix all together, add five cups
flour having in it 3 teaspoons baking powder. Bake 114 hours in
a medium slow oven. MRS. E. H. RALPH.
CHOCOLATE CAKE: li/j cups sugar, 1/2 cup shortening, 3 eggs,
1 cup milk, 2 cups flour, 1 tsp. soda, 1 tsp. B. P., 1 tsp. vanilla.
Cook until thick 2 squares chocolate and 1/2 of the milk. Cream
butter and sugar, add 1 egg. Add rest of milk, then flour sifted
with baking powder, and the other two eggs alternately, beating
well. Last add chocolate and soda, which has been mixed in a
little milk. MRS. O. P. GIFFIN.
PARLIN'S ART STORE
18 Pacific Ave., Long Beach, Cal.
Christmas Greeting Cards Pictures and Framing Art Novelties
Gifts and Table Decorations Engraving
Photo Tinting Kodak Developing
PHONE 628-166
17
CREAM CAKE: 1 heaping cup unsifted flour, 1 level cup sugar,
Sift flour and sugar together. Break 2 eggs in a cup, add 2 table-
spoons melted butter, finish filling cup with milk. Then mi- with
flour and sugar. Beat hard. Add 2 tsp. baking powder and 1 tsp.
vanilla. Beat for 5 minutes. Use whipped cream for filling.
MRS. HAROLD REESE.
SPONGE CAKE: 5 eggs, 1 cup sugar, 1 cup flour (sifted), 3 table-
spoons water, juice of 1/2 orange, or extract. Beat yolks until light,
add water, sugar, flour, and last fold in stiffly beaten egg whites.
Bake in moderate oven 1 hour. This batter will be quite thin.
MRS. G. B. DILLON.
HOT APPLE SAUCE CAKE: 1 cup brown sugar, i/ 2 cup butter,
11/2 cups hot apple sauce, 1 tsp. cloves, 1 tsp. cinnamon, 2 level
teaspoons soda, 2 cups flour, 1 cup nuts, 1 cup raisins. Mix in order
given. Bake in greased loaf tin 60 minutes.
MRS. B. H. TRAUGER.
BANANA NUT CAKE: Cream iy z cups white sugar, i/ 2 cup
butter. Add 2 beaten eggs, 1 cup mashed bananas beat well.
Add 1 tsp. soda dissolved in 4 tablespoons sour milk, ctir well. Add
1% cups flour sifted with 1 tsp. B. P., 14 tsp. salt. Add 1 cup chop-
ped walnuts, beat well. Bake in loaf, layer, or gem pans.
MRS. L. H. KENNEDY.
ANGEL FOOD CAKE: l 1 /^ cups of sifted sugar, 1 cup running
over egg whites, salt, 1 level tsp. cream of tartar in eggs. Fold in
sugar a tablespoonful at a time. 1 cup Swansdown flour sifted
several times. Fold in flour a little at a time. Add flavoring. Place
in almost cold oven and bake 60 minutes. MRS. B. H. TRAUGER.
ANGEL FOOD CAKE: 1 cup of egg whites, 1*4 cup sugar, 1/2
tsp. cream of tartar, 1 cup flour. Beat egg until half beaten, add
cream of tartar, finish beating eggs. Fold in sugar, then fold in
flour. MRS. L. H. KENNEDY.
FRUIT CAKE: 1 Ib. butter or % Ib. substitute, 4 eggs, beaten sep-
erately, 1/2 cup sour milk, 1 teaspoon soda dissolved in milk, 1 cup
molasses, 1 Ib. seeded raisins, 1 Ib. currants, 1 Ib. figs and dates
(chopped), 14 Ik- citron and lemon peel, 1 Ib. nut meats chopped,
5 cups flour, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 tsp. allspice
and nutmeg. MRS. B. H. TRAUGER.
DR. HAROLD H. MORRIS
DENTIST
3942 East Fourth Street Phone 316-122
BURNT SUGAR CAKE: Cream li/ 2 cups sugar and 1/2 cup short-
ening, yolks 2 eggs, 1 cup cold water, 2 cups flour, 2 teaspoons B.
P., 1 teaspoon vanilla, 3 tablespoons caramel melt 1 cup sugar in
pan and add 1 cup boiling water and let boil a few minutes. Add
powdered sugar to half of this for icing. Whites of 2 eggs.
MRS. RAYMOND LIGGETT.
MOCK ANGEL FOOD: 1 cup sugar, 113 cups flour, i/ 2 teaspoon
cream of tartar, 3 teaspoons B. P., 1/3 teaspoon salt, 2/3 cup scald-
ed milk, 1 teaspoon vanilla, whites of 3 eggs. Mix and sift the
first five ingredients given 4 times. Add scalded milk very slowly.
Add vanilla. Fold in stiffly beaten egg whites. Turn in tin and
bake 45 minutes. MRS. L. H. KENNEDY.
EASY CHOCOLATE CAKE: 1 cup sugar, 1 egg beaten with sugar,
1 cup sour milk, add 1 teaspoon soda, l!/2 cups flour, 1 heaping
tablespoon butter melted with 2 squares chocolate (or i/2 CU P
cocoa), pinch of salt. Flavor with vanilla or lemon.
MRS. RAYMOND LIGGETT.
BOILED SUGAR SPONGE CAKE, (Very Good) : 11/2 cups sugar,
1/2 cup cold water. Boil together till it threads. Whites of six eggs
well beaten. Pour boiled sugar and water into whites, then set
dish in pan of water, cold. Let stand until the mixture is cold.
Then add well beaten yolks of six eggs. Add 1 cup Swansdown
flour, 1 level tsp. cream of tartar, and flavoring. Bake in funnel
cake tin 60 minutes. Remove from oven, turn upside down. Place
cold wet towel over tin and let stand until cold. Remove from and
frost with powdered sugar icing. MRS. TRAUGER.
NUT CAKE: 1/2 CU P butter, li/ 2 cups sugar, % C up milk, 2 cups
flour, 2 teaspoons B. P., 1 cup nut meats, chopped. Whites of 4
eggs beaten dry, added last. MRS. L. H. KENNEDY.
BROWN CAKE: 1 cup white sugar, % cup Crisco, 2 eggs, ^ cup
cocoa in hot water, 1 teaspoon vanilla, 1 cup sweet milk, 1 tsp.
soda in hot water, 2 cups flour. MRS. TRAUGER.
QUICK COFFEE CAKE: 1 pt. flour, 1/3 cup sugar, 1/2 cup milk,
1 egg, 3 teaspoons B. P., 3 tablespoons melted lard, V? teaspoon
salt, 1/2 teaspoon cinnamon. Sift together twice, flour, salt, B. P.
and cinnamon. Mix to a soft dough with milk stirred into well
beaten egg. Add melted lard. Spread in shallow pan, sprinkle
with sugar mixed with cinnamon and bake in moderate oven.
MRS. RAYMOND LIGGETT.
A Specialty We Give
Ladies' Up to-date Hair Cutting Hair Cuts to Suit You
THE JUNIPERO BARBER SHOP
" 77 PAYS TO LOOK WELL "
We Give Special Attention to Children
2402 E. Anaheiqi St.
JOHN DIMOW Long Beach, Cal.
19
LADY BALTIMORE CAKE: i/ 2 cup butter (scant), li/ 2 cups
granulated sugar (sifted), 1 cup cold water, 3 even cups Swans-
down flour sifted 3 times before measuring, 3 rounded teaspoons
baking powder, whites of 4 eggs. Flavor with 14 teaspoon almond
extract and !/ teaspoon vanilla. Cream butter and sugar, add one-
third of the water with 1 cup flour. Beat thoroughly and add second
cup flour, continue beating. Into the last cup of flour sift baking
powder and add as the others. Then add the rest of water, flavor-
ing. Cut and fold in the stiffly beaten whites very carefully. This
FILLING FOR LADY BALTIMORE CAKE: Grind together in
meat grinder Va lb. figs, 1/2 lb. pecans or English walnuts, V 2 Ib.
raisins. Make a boiled icing of 2 cups sugar, 1/2 cup water, whites
of 2 eggs. Boil sugar and water together gently without stirring
until it threads from spoon, turn this mixture slowly in stiffly beaten
egg whites. Leave out I/ 3' and into the rest stir the fruit and nuts.
Spread fruit icing between layers and on the top and over this
spread the plain white icing. MRS. RAYMOND LIGGETT.
SOFT GINGERBREAD: Take 1 cup molasses, 1 egg, 5 tablespoons
melted shortening, 11/2 cups flour, 1 teaspoon ginger, 1 teaspoon
soda mixed with molasses, and 2/3 cup hot water added last. This
is delicious served with whipped cream, to which a little sugar and
vanilla have been added. MRS. RAYMOND LIGGETT.
WHITE CAKE: IVa cups sifted granulated sugar, i/2 cup butter,
1 teaspoon vanilla, 21/2 cups pastry flour, 2 teaspoons baking pow-
der, 1 cup milk, whites 4 eggs. Sift flour once and then measure,
add baking powder and sift with flour 3 times. Cream sugar and
butter with hands until it fairly oozes though fingers, add vanilla,
beat well. Then add flour and milk alternately, beating well each
time, lastly fold in the stiffly beaten whites. Bake in layers in
moderate oven. MRS. O. P. GIFFIN.
POTATO CAKE: 1 cup butter (scant), 2 cups sugar, 1 cup
mashed potato, !/2 cup cocoa, l /% cup sweet milk, 1 cup walnut
meats, 2 cups flour, 4 eggs, 1 tsp. soda, 1 tsp. B. P., 1 tsp. each of
cloves, cinnamon and nutmeg. Mix, adding beaten egg whites last.
Bake as loaf cake in moderate oven. MRS. L. H. KENNEDY.
WM. NICOLAUS, Prop. Phone 634-16
FANCY BAKERY
Wedding and Birthday Party Orders
MOST COMPLETE LINE IN THE CITY
327 American Avenue Long Beach, California
20
COCOA SPICE CAKE: 1 cup sugar, 1 cup sour milk, add 1 tea-
spoon soda, 3 scant tbsp. butter, 1 level teasp. cinnamon, i/> teasp.
cloves, 1/2 teasp. nutmeg, 2 tbsp. cocoa, 1 tsp. vanilla, 2 small cups
flour, i/> tsp. baking powder. MRS. RAYMOND LIGGETT.
SURPRISE CAKE: 1 cup sugar, i/ 2 cup butter, 2 eggs, 2i/ 2 cups
Swansdown cake flour, 1 heaping tsp. baking powder. Flavor to
taste. Put mixture in gem pans and in the center of each put a
raisin which has been flavored. MRS. RAYMOND LIGGETT.
MARBLE CAKE: White Part 3 tablespoons shortening, 1/4 cup
sugar, 1/2 teaspoon lemon extract, 1/2 cup milk, 1 cup flour, 2 tea-
spoons baking powder, 14 teaspoon salt, white 1 egg. Cream short-
ening and sugar, add flavoring and milk. Beat well and add flour
which has been sifted with baking powder and salt. Fold in egg
white. Dark Part 3 tablespoons shortening, 1/2 cup sugar, yolk
1 egg, 1/2 cup milk, 1 cup flour, 14 teaspoon salt, 1/2 teaspoon cloves,
1/2 teaspoon allspice, 1 teaspoon cinnamon, 6 teaspoons cocoa.
Cream sugar and shortening. Add egg yolk and mix well. Mix
in milk, add flour, baking powder, salt, spices, and cocoa sifted to-
gether. Put this batter by spoonfuls and the same amount of white
batter alternately into greased loaf pan. Bake in moderate oven
45 minutes. MRS. HAROLD REESE.
SOUR CREAM CHOCOLATE CAKE: i/ 2 cup butter, 4 tablespoons
cocoa, 11/4 cups sugar, 1 cup liquid, 2 cups flour, 2 teaspoons baking
powder, i/> teaspoon soda, salt, 1 egg. Cream together first 3 in-
gredients. MRS. L. H. KENNEDY.
SOUR MILK TEA CAKES: 1 cup sugar, i/ 2 cup shortening, 1 cup
sour milk, 1 egg, 2 cups flour, nutmeg, 1 teaspoon soda, 11/2 tea-
spoons baking powder. Bake in gem pans.
MRS. L. H. KENNEDY.
DELICIOUS CHOCOLATE CAKE: 2 squares chocolate, 1 cup
sugar, 1/2 cup water, cook together until thick, then cool. 1 cup
sugar, 1/2 cup butter, 3 eggs, 1 cup milk and 1 level teaspoon soda,
21/7 cups sifted flour, 2 teaspoons baking powder.
MRS. RAYMOND LIGGETT.
WHITE LAYER CAKE: 1 cup sugar, i/ 2 cup Crisco, 1 cup water
or milk, 4 teaspoons baking powder, 2 cups flour,! egg white beaten
stiff (add last), vanilla. Makes 2 layers; for large 3 layer cake,
double the recipe. MRS. L. H. KENNEDY.
Phone 657-256 Practiced Since 1900
JFfoffman's jewelry
Expert Watchmaker - Jeweler
Diamond Setter - Engraver
(HOFFMAN THE LITTLE FELLOW)
418 American Avenue Long Beach, California
21
VELVET LUNCH CAKE: 1 cup sugar, i/ 2 cup shortening, 2 eggs,
2 tablespoons molasses, 1 teaspoon cinnamon, 1 cup sour milk with
1 teaspoon soda, 1% cups flour, % cup chopped dates, 1/9 cup
chopped nuts. MRS. L. H. KENNEDY.
SPICE CAKE: li/ 2 cups sugar, % cup butter, cream together, 3
cups flour, 1/2 cup raisins, I 1 /* teaspoons baking powder, 1 teaspoon
cloves, 1 teaspoon soda in li/g cups sour milk. Put in greased loaf
pan and bake slowly. MRS. RAMSEY.
GRAHAM CRACKER CAKE: 20 graham crackers, rolled and
sifted, IVi cups sugar, sifted, 2 teaspoon baking powder, sifted in
cracker crumbs, 1 cup nut meats ground, 3 eggs beaten separately,
1 egg shell full of water. Bake in two layers, and put together
with thin layers of tart jell, and serve with whipped cream.
MRS. TRAUGER.
DEVIL'S FOOD: 2 squares chocolate, 1/3 cup boiling water, li/g
cups light brown sugar, i/ 2 cup butter, 2 eggs, 1/2 cup sour milk, 1
teaspoon soda, 1 teaspoon baking powder, 2 cups flour, 1 teaspoon
vanilla. Cream butter and sugar and well beaten yolks of eggs.
Dissolve soda in boiling water then put in milk. Sift baking powder.
Hour and beat in with other. Beat well and add chocolate dis-
solved. Add whites of eggs. Filling: 1/2 Ib. figs chopped, 1 cup
water, 1 cup sugar. Boil slowly, cool. MRS. CALHOUN.
SUNSHINE CAKE: Whites of 7 eggs, yolks of 5 eggs, 1 cup sugar,
2/ 3 cup flour, 1 3 teaspoon cream of tartar, salt. Beat yolk of eggs
well. Beat whites about half and then add cream of tartar. Beat
until very stiff, stir in sugar lightly, stir in beaten egg yolks. Add
flour and fold in lightly and slowly. Bake 25 to 50 minutes at 300
degrees. Have oven hot to put cake in and then turn down to slow
oven while cake bakes. MRS. C. P. SNYDER.
WHITE CAKE (large): 1 cup butter, 2 cups sugar, 1 cup milk,
11/2 teaspoons extract, 31/2 cups pastry flour or 3 cups bread flour,
1/2 teaspoon salt, 31/9 teaspoons baking powder, 6 egg whites. Sift
dry ingredients together. Blend sugar and butter thoroughly then
add alternately the milk and dry ingredients, and lastly fold in the
well beaten whites and extract. The secret of a white cake is to
thoroughly cream the butter and sugar and to fold in the egg
whites, not stir them in. Bake in oven 350 degrees for 35 minutes.
MRS. R. J. SIPHERD.
HARBOR PAINT CO.
WALL PAPER
TECHNICAL OIL and PAINT CO. PRODUCTS
341-343 American Ave. Phone 649-23 Long Beach, California
22
CHOCOLATE CAKE: 1 cup sugar, 1 heaping tablespoon shorten-
ing, 1 egg, 2 squares melted chocolate, 1 cup sour milk, 1 level
teaspoon soda, 11/2 cups sifted flour, 1 teaspoon salt, 1 teaspoon
vanilla. Mix sugar and shortening, add egg and beat until creamy.
Add chocolate and remaining ingredients and beat about 5 minutes.
Bake slowly. MRS. SPICER.
3 EGG SUNSHINE CAKE: 3 tablespoons shortening, % cup sugar,
yolks of 3 eggs, 1 teaspoon flavoring, 11/2 cups flour, 1 teaspoon
baking powder, 1/2 cup milk. Mix in usual fashion and bake in a
greased loaf pan in moderate oven 35 to 45 minutes.
HELEN GURNEY.
NUT CAKE: 1/3 cup butter, 1 cup sugar, 1 egg, 2/3 cup milk,
11/2 cups flour, 2 teaspoons baking powder, 1/4. teaspoon salt, 1 tea-
spoon cinnamon, 1/3 cup nuts, or more, 1 teaspoon vanilla, i/> tea-
spoon lemon. Cream the butter and sugar and add the whole egg
and beat. Sift all the dry ingredients and add alternately with the
milk. Add the flavoring and nuts and bake in a moderate oven.
MRS. R. J. SIPHERD.
BURNT SUGAR CAKE: 1/2 cup of sugar burn sugar and add i/ 2
cup hot water. Cake: l 1 /^ cup sugar, 14 Ib. of butter, pinch of salt,
2 egg yolks, 1 cup water, 5 tablespoons burnt sugar, 2^/2 cups flour,
2 teaspoons baking powder, vanilla. Cream sugar and butter and
salt. Add egg yolks, water burnt sugar, flour, baking powder and
vanilla. MRS. BOYCE.
WALNUT BARS: 1 egg beaten well, 1 cup brown sugar, 1/8 tea-
spoon each salt and soda, 5 tablespoons flour, 1 cup chopped nuts.
Spread on greased pan Vk inch thick or less. Bake in slow oven 20
minutes cut in squares. MRS. JUNE.
DEVIL'S FOOD CAKE: About 14 Ib. of butter or shortening, li/ 2
cups of sugar, 2 cups of flour, 2 eggs, 1 cup sour milk, 1 teaspoon
baking soda, 1 teaspoon baking powder, 1/2 cup cocoa. Mix cocoa
with a little warm water to dissolve, then put in sour milk with bak-
ing soda. Cream shortening, add sugar, then eggs (well beaten),
sift flour and baking powder together, then add alternately to
creamed mixture the cocoa and sour milk. Beat well.
VERNA ALEXANDER.
KODAK HEADQUARTERS
NEW LOCATION
244 PINE, Near Third
WINSTEAD BROS.
23
CHOCOLATE CAKE: 2 squares Baker's Chocolate, 1/2 cup sugar,
1 cup milk, cook until chocolate is melted and set in pan of water,
smooth and cool. Pour 3 tablespoons of boiling water over 1 level
teaspoon of baking soda dissolve well, let stand. Cream very
well: Va CU P of Crisco (or the shortening you may use) \/% teaspoon
salt and 1 cup of sugar. Add 2 eggs (well beaten) cream some
more add chocolate mixture, 1 teaspoon of vanilla beat add
soda water add alternately 2 cups flour and i/2 cup milk beat
well. This makes two layers, and I generally bake mine from 30
to 40 minutes in a moderate oven as the saying goes "use your
own judgment." MRS. JUNE.
ANGEL SPONGE CAKE: 1^4 cups egg whites, 1 cup plus 2 table-
spoons sugar, 1/2 teaspoon salt, 1 teaspoon cream tartar, 6 egg
yolks, 1/2 cup cake flour for white part; and 1/2 teaspoon vanilla,
2/3 cup cake flour for yellow part; and 1/2 teaspoon orange extract.
Beat egg whites until foamy. Add salt and cream of tartar, beat
until stiff but not dry. Carefully fold in the sugar and divide mix-
ture in 2 parts. To one part carefully fold in 1/2 cup flour, sifted 5
times, and 1/2 teaspoon vanilla. To the other, fold in 6 beaten egg
yolks, 2/3 cup flour, sifted 5 times and extract. Put by spoonfuls
into ungreased Angel Food cake pan alternating yellow and white.
Bake 60 minutes in slow oven. Invert pan, let stand 40 minutes.
MRS. L. B. PAYNE.
PRUNE CAKE: l 1 /^ cups sugar, 1/2 CU P shortening, 1 cup stewed
prunes, pitted, 2^ cups flour, 3 eggs, IVa cups sour milk or butter-
milk, 1 teaspoon soda dissolved in 1/3 cup warm water, 1 teaspoon
cinnamon, nutmeg, 1 teaspoon vanilla. Cream sugar and shorten-
ing, add prunes. . Beat well. Then add beaten egg yolks, flour and
milk alternately; spices and vanilla. Lastly beaten egg whites.
Bake in layers. MRS. BOYCE.
WHITE SERVICE STATION
"BUD" B. M. GIVKTCN, PHOP.
Only Highest Grade Oil and Gasoline Sold. Free Crank Case Service. Washing
and Polishing. Upholstery Vacuum Cleaned Gratis. Tire and Battery Ser-
vice. Complete Efficient Service. Cars Called for and Delivered.
S. E. Cor. 4th and Temple - Phone 335-206 - Long Beach, Cal.
24
CONFECTIONS AND ICINGS
Editor Mrs. Trauger
UNCOOKED FONDANT: White of 1 egg, i/ 2 tablespoon cold
water, % teaspoon vanilla, 1 Ib. powdered sugar, English walnuts.
Put egg, water, and vanilla in a bowl and beat until well blended.
Add sugar gradually until stiff enough to knead. Shape in balls,
flfttten and place halves of walnuts on each piece. Different color-
ing may be used, or different flavors, shapes, and nuts.
MRS. L. H. KENNEDY.
NUT LOAF: 3 pts. sugar, l 1 /^ pts. cream, 1 pt. white corn syrup.
Cook until you can form a soft ball in cold water. Remove from
fire. Let cool. Beat until creamy and stir in 3 or 4 cups of wal-
nuts. Pour in greased mould and cut in squares.
MRS. TRAUGER.
BUTTER SCOTCH CANDY: 2 cups brown sugar, 2 teaspoons
vinegar, 1 cup butter, 1 cup water, 1/2 tablespoon vanilla. Put in
smooth saucepan. Boil without stirring until it is brittle in cold
water. Pour into buttered tin 1/3 inch in thickness. Mark in
squares. MRS. L. H. KENNEDY.
POPCORN BALLS: 2 cups syrup (dark Karo), 2 cups sugar, 2
tablespoons butter, 1 teaspoon vinegar. Cook until syrup forms
hard ball in water. Add 1/2 teaspoon soda dissolved in 1 tablespoon
hot water. Pour over 10-12 quarts of freshly popped and salted
popcorn. Mold into balls when cool. Makes 40 balls.
MRS. L. H. KENNEDY.
COCOA ICING: 1/2 CU P Crisco, 1 egg white, Vi cup cocoa, 2 cups
powdered sugar, 2 tablespoons boiling water, 14 teaspoon salt.
Blend Crisco, egg and salt. Add sugar and cocoa, which have been
mixed together, alternately with boiling water. Beat well.
NUT FILLING: 1 Ib. powdered sugar, Va CU P nucoa, 1 cup chopped
nuts. Blend sugar and nucoa together. Add enough milk so it
will spread well. Add 1 teaspoon vanilla and nuts.
MRS. O. P. GIFFIN.
HAIR'S DRUG STORE
PRESCRIPTIONS - STATIONERY
CANDY SODA CIGARS
WE GIVE S & H GREEN STAMPS ASK FOR THEM
1327 East Fourth St. Phone 322-21
25
BOSTON CREAMS: 3 cups sugar, 2 cups milk, 1 cup Karo, 1 cup
nuts, 1 cup dates or raisins. Cook sugar, milk and Karo until soft
ball forms in water. Remove from fire, add butter dates and
nuts. Beat and stir until very very stiff. VELMA SNYDER.
BOILED FROSTING: li/ 2 cups sugar, white of 1 egg, 4 table-
spoons water. Flavoring. MRS. TRAUGER.
PEANUT BUTTER FUDGE: 2 cups sugar, 4 tablespoons white
Karo, 1 cup milk. Mix thoroughly, boil until mixture forms a soft
ball in cold water. Add 1 teaspoon vanilla and 1 large cup peanut
butter. Beat until creamy then pour in buttered pan.
MRS. PAUL CAREY
CHOCOLATE FUDGE: 4 cups sugar, 1 cup white Karo, 1 cup
water, 5 tablespoons cocoa. Cook to hard ball in cold water take
off and add butter and vanilla. Add slowly to 3 egg whites beaten
stiff. Beat until creamy. Add nuts. Pour into buttered pan, and
mark in squares. MRS. L. H. KENNEDY
COCOANUT BARS: 2 cups sugar, 1 teaspoon Karo syrup, 14 tea-
spoon cream of tartar, 1/2 CU P milk, 1/2 cup butter. Cook until it
forms a firm ball in water. Remove from fire and allow to cool,
then add 1 teaspoon almond flavoring and 1 cup cocoanut. Beat
until creamy. Pour on buttered pan and cut in bars.
EDITH B. FISHER
PEANUT BUTT'ER FUDGE: 1 cup brown sugar, 1 cup white
sugar, 2/3 cup milk, 1/2' CU P peanut butter. Boil sugar and milk
until it forms a soft ball. Add peanut butter. Beat until creamy.
Pour into buttered pan and mark in bars. MRS. L. H. KENNEDY.
CHOCOLATE FILLING: 2 cups powdered sugar, 1 square choco-
late, cut fine. Pour over this % tablespoon of boiling water. Add
sugar and 1 large tablespoon of nucoa. Cream together and spread
on cake. MRS. O. P. GIFFIN.
SEVEN-MINUTE ICING: 7 7 8 cup sugar, 1 egg white, 3 table-
spoons cold water. Put in double boiler and beat 6 7 minutes
over boiling water. MRS. C. P. SNYDER.
Bogle Fvirniture Co,
COMPLETE HOME FURNISHERS
Reliable Gas Ranges Floor Coverings
434 Pine Avenue Phone 639-09
26
COOKIES
Editor Mrs. Fisher
BROWNIES: (1)2 squares melted chocolate, i/ 2 cup melted but-
ter. (2) Beat 3 eggs, add % cup flour, i/ 2 teaspoon salt, i/ 2 tea-
spoon baking powder and 1 cup sugar. Mix 1 and 2 together, add
vanilla, 1 cup chopped nuts. Spread *4 mc h thick in tins and bake
20 to 30 minutes. Let cool slightly before cutting in squares or
wafer shapes. MRS. L. H. KENNEDY.
OATMEAL COOKIES: 1 cup lard melted, li/ 2 cups brown sugar,
2 eggs, % teaspoon soda in 14 cup hot water, 1 teaspoon cinnamon,
1 teaspoon cocoa, 2 cups flour, 2 cups oatmeal, 1 cup raisins, 1 cup
chopped nuts, 1 cup shredded cocoanut. Drop from spoon on
greased pans to bake. MRS. ROY LIGGETT.
PEANUT COOKIES: 4 tablespoons butter, 1 cup sugar, 2 eggs,
2 cups flour, 4 tablespoons milk, 1/2 teaspoon salt, 2 teaspoons bak-
ing powder, 1 cup chopped nuts. MRS. E. H. RALPH.
FILLED COOKIES: 1/3 cup shortening, 1 cup sugar, 1 egg, V 2
cup milk, 31/2 cups flour, 1 teaspoon salt, 4 teaspoons baking pow-
der. Filling: 2 teaspoons flour, 1/2 cup sugar, 1/2 CU P water, 1 cup
figs and raisins. MRS. SPICER.
OAT MEAL COOKIES: 1 egg, 1/2 cup sour milk, 1 teaspoon soda
level, 1/2 cup butter, 1/2 cup lard, l 1 /^ cups sugar, 2 cups rolled
oats, 2 cups flour, 1 cup nuts, 1 cup raisins, 1 cup cocoanut.
MRS. SPICER.
CREAM PUFFS: l / 2 cup shortening, 1 cup boiling water, 3 eggs,
1 cup flour, 1/8 teaspoon salt, 2 teaspoons baking powder. Heat
water and shortening until they boil up well ; add flour sifted with
salt, all at once and stir vigorously. Remove from fire as soon as
mixed. Add unbeaten eggs one at a time beating well after each
addition of each egg. Cool and add baking powder. Mix well and
drop by spoonfuls li/g inches apart on greased tin. Make round
with a wet spoon. Bake 23 minutes in a hot oven. With sharp
knife cut to admit custard or whipped cream.
MRS. L. H. KENNEDY.
WITT'S
Books - Stationery - Engraving
Office Supplies - Fountain Pens
117 Pine Avenue - - Long Beach, California
27
PEANUT COOKIES: Mix and sift: 2 cups flour, i/ 2 teaspoon salt,
1/2 teaspoon soda. Add: 1 cup brown sugar, 1/2 cup melted short-
ening. 1 egg well beaten, 1/2 cup sour milk, 1 teaspoon vanilla, %
cup ground peanuts. Drop on pans and sprinkle tops with a few
ground peanuts. MRS. L. H. KENNEDY.
ROCKS: I 1 /-} cups sugar, 1 scant cup butter, 1/2 pound walnuts, 1
box seeded raisins, 3 cups flour, 3 eggs beaten separately,
1 teaspoon cinnamon, pinch salt, 1 teaspoon soda dissolved in
1/3 cup boiling water. Drop from spoon into greased pans and
bake. MRS. O. P. GIFFIN.
FROSTED CREAMS: 1 cup molasses, 1 teaspoon soda, 1 cup
brown sugar, 1 cup lard, scant, flour, 1 cup boiling water, vanilla,
2 small teaspoons baking powder, 1 teaspoon cinnamon, 2 tea-
spoons ginger. Have dough as soft as can be handled. Roll on
under side of greased pans. Bake in quick oven. Ice, cut in
squares the size you like. MRS. ROY LIGGETT.
DATE COOKIES: 1 egg, 1/3 cup sugar, % CU p dates, i/ 2 cup
flour, 1V2 teaspoons baking powder, 14 teaspoon salt, % cup nuts.
Method: Beat egg until light, add sugar and dates stoned and cut
fine. Sift flour with baking powder and salt. Mix well, drop from
tip of spoon on greased tin sheet and bake 10 minutes in a slow oven
of 325 degrees. MRS. C. P. SNYDER.
YUM YUMS OR DATE BARS: 1 egg, 1 cup sugar, 1/2 cup sweet
milk, 1 cup flour, 2 teaspoons baking powder, Vi teaspoon salt, 1
package chopped dates (1 cupful), 1 cup chopped nuts. Bake in
sheet pan, cut in squares. Roll in powdered sugar.
MRS. ROY LIGGETT.
JELLY JUMBLES: 1/2 cup fat, 1 cup sugar, 1 egg, 1/2 cup sour milk,
iy% cups or more of flour, 14 teaspoon salt, 1/2 teaspoon soda, cur-
rant jelly. Cream the fat and sugar together. Add the eggs, then
the milk lastly, flour mixed with the soda and salt. Then enough
flour to stiffen so that dough can be handled readily. On the
centers of half the pieces put some jelly and place a piece on each
one of these with the center cut out with a doughnut cutter. Press
the edges slightly and bake in a moderately hot oven.
MRS. E. H. RALPH.
LIGGETT FURNITURE Co.
119-123 West Broadway
GOOD FURNITURE
at Reasonable Prices
28
CHOCOLATE DROP COOKIES: i/ 2 cup Crisco, 1 cup sugar, 2
eggs, 3 squares chocolate, Va CU P sweet milk, 1 teaspoon vanilla,
11/2 cups nuts and raisins, 2 teaspoons baking powder, li/a cups
flour. Cream Crisco and sugar. Add eggs well beaten and melted
chocolate. Add milk, vanilla, nuts and raisins, baking powder
and flour. Drop by teaspoonfuls in hot Criscoed pan and bake in
hot oven. MRS. L. H. KENNEDY.
ICE BOX COOKIES: 1 cup white sugar, 1 cup brown sugar, 1 cup
melted Crisco, 2 eggs beaten, 1/2 teaspoon soda dissolved in 1 table-
spoon hot water, 4 cups flour, 1 teaspoon baking powder, 1 cup
nuts, 1 teaspoon vanilla, salt. Mix and make into a roll. Place in
ice box for 24 hours. Then slice and bake. MRS. TRAUGER.
GOOD DOUGHNUTS: 2 eggs well beaten, 1 cup sugar (scant),
4 tablespoons melted Crisco, 1 cup rich milk, salt, nutmeg, 4 cups
flour, 3 heaping teaspoons baking powder. Let stand ten minutes
after cutting out. Fry in deep fat. MRS. L. H. KENNEDY.
COOKIES: 1 cup white sugar, 1 cup brown sugar, 1 cup lard, 2
eggs, 1 cup sour milk, 31/2 cups flour, 1 cup each raisins and nuts,
1 teaspoon soda, 1 teaspoon baking powder, 1/2 teaspoon salt, i/2
teaspoon nutmeg, 1/2 teaspoon cinnamon.
MRS. EDWARD McLAVY.
CHOCOLATE COOKIES: 1 cup brown sugar, i/ 2 cup butter, 1
large egg, 2 squares melted chocolate or 2 tablespoons cocoa, Va
cup sweet milk, 1/2 teaspoon soda, U/o cups flour, 1 cup nuts, 1
teaspoon vanilla. Mix and drop from spoon on greased tin. Frost
with 2 squares of chocolate or 2 tablespoons cocoa, powdered sugar
and vanilla. MRS. TRAUGER.
FILLED COOKIES: 1 cup sugar, i/ 2 cup butter, 1 egg; 1/2 cup
milk, 1 teaspoon soda, 2 teaspoons cream of tartar, 2 teaspoons
baking powder, 1 teaspoon vanilla, 31/2 cups sifted flour. Filling:
1 cup seeded raisins, 1/2 cup sugar, 1/2 cup water, 1 tablespoon flour,
1/2 cup chopped walnuts. Cook filling together until thick; rais-
ins, sugar and water and flour. Then add nuts. Roll out cookies,
p^ace rilling between two and press down edges. Bake on cooky
sheet until a golden brown. Makes three dozen medium sized
cookies. MRS. C. M. RALPH.
1710 ATLANTIC OSCAR GLOOR, Prop.
POLLY BAKERY
HOME MADE
BREAD, PIES, CAKES 8c PASTRIES
PHONE 656-222
29
MASHED POTATO DOUGHNUTS: 2 cups hot mashed potatoes,
4 tablespoons shortening, 3 cups sugar, 4 eggs, 5 teaspoons baking
powder, 3 cups milk, 1 teaspoon salt, 1 teaspoon nutmeg. Flour to
stiffen. MRS. L. H. KENNEDY.
DROP COOKIES: li/ 2 cups sugar, i/ 2 cup butter, 2 eggs, 1 cup
chopped raisins, 1 cup chopped English walnuts, Vi square Baker's
chocolate, 1 large teaspoon baking powder, flour to make a stiff
batter, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon
cloves, !/2 teaspoon soda, 1 cup sour milk. Cream sugar and butter,
add well beaten eggs, add spices, dissolve soda in 1 tablespoon boil-
ing water, dissolve chocolate in 2 tablespoons boiling water, then
add to other ingredients. Sift baking powder and flour together.
Soak raisins in water. Add raisins and walnuts. Make a stiff bat-
ter and drop in well greased pans not too close together. .
MRS. ROY LIGGETT.
QUAKER OATS MACAROONS: 1 cup oats, 1 cup sugar, i/ 2 cup
butter, 2 teaspoons flour, 14 teaspoon salt, 1/2 teaspoon vanilla, 1
egg, X 4 teaspoon baking powder. Beat egg thoroughly, mix all in-
gredients, drop from teaspoon on greased and floured pans. Space
3 inches apart. Bake 15 minutes and remove from pan while warm.
MRS. RAMSEY.
SOUR MILK COOKIES: 2 cups sugar, 1 heaping cup butter and
lard, 3 eggs, not quite a cup of sour milk, 1 teaspoon soda. Flour
enough to handle, the softer the dough the better.
MRS. GEO. K. FISHER.
DROP GINGER COOKIES: 1 large cup sugar, 2/3 cup butter, 1
egg, 11/3 cups baking syrup, 4 cups flour, 1 teaspoon ginger, 1 tea-
spoon cinnamon, 1 cup luke warm water, 2 teaspoons soda. Drop
small pieces in pan and bake in quick oven.
MRS. MYRTLE NELSON.
SCOTCH COOKIES: iy% pints brown sugar, 1/2 P int molasses, ;J 4
pint lard and butter, 4 pints flour, 3 eggs, 1 tablespoon soda, i/ 2
teaspoon ginger, cinnamon and allspice. Take yolk of 1 egg and
brush cookies. MRS. PAUL CAREY.
R. H. SH1PPEY, M.D.
1228 Pine Avenue, Long Beach
Obstetrics and Infant Feedings - Physio Therapy
OFFICE HOURS-11.00 to 12.0O and 3.CO to 5.0O-Evenings by Appointment
Office Phone 619-81 Res. Phone 646-492
DESSERTS
Editor Mrs. Roy French
CARMEL PUDDING: 1 can Eagle Brand milk, 1/2 Pint whipped
cream, 1/2 CU P chopped walnuts. Boil the Eagle Brand milk just as
it comes in the closed can for 3 hours, keeping covered with water.
Remove from water at end of that time and chill. Serve covered
with cream and nuts. An unbelievably delicious carmel dessert.
Serve with vanilla wafers. MRS. RALPH.
DATE AND WALNUT TORTE: 1 cup of bread crumbs, 1 cup of
sugar, 1/2 cup of minced dates, 1/2 cup of chopped walnuts, 3 eggs.
Beat yolks of eggs and add sugar and then add to whites, which
have been beaten stiff. Mix bread crumbs, dates, and walnuts
thoroughly and fold into the egg mixture. Pour into buttered bak-
ing dish and bake in moderate oven one hour. When cold cover
with sweetened whipped cream. MRS. G. B. DILLON.
MARSHMALLOW FLOAT: i/ 2 Ib. marshmallow cut fine, 1 cup
whipping cream, U/2 tablespoons sugar, whites of 2 eggs beaten
stiff, 1 cup bananas, 1 cup nuts, flavor to taste. Beat egg whites,
marshmallows and bananas together. Fold in whipped cream, and
let stand 11/2 hours before seving. Serves 10.
MRS. C. P. SNYDER.
BERRY ROLL: 5 tablespoons lard, 2 cups flour, 5 teaspoons bak-
ing powder, % cup milk, 1 teaspoon salt, butter and sugar. Sift
dry ingredients, cut in lard. Add milk and roll 1/4, inch thick,
butter. Cover with fresh berries. Sprinkle with sugar. Roll.
Bake in moderate oven. Slice and serve with cream.
EDITH B. FISHER.
BANANA SNOW WHIP: 3 bananas, 1/2 cup powdered sugar, 2
tablespoons lemon juice, 1 cup cream whipped, 1 cup cocoanut.
Slice bananas, add the sugar and lemon juice. Set mixture in cool
place one hour. Then add the whipped cream or whites of 3 eggs
beaten stiff and the cocoanut. Serve with custard sauce.
MRS. G. B. DILLON.
Ye Olde Book Shoppe
MAMIE Li. BASS, OWNER
140 East Third Street Phone 648-26 1
BOOKS, MAGAZINES, RECORDS Bought and Sold
31
PINEAPPLE CREAM: Soak 1/3 package gelatine in 1/2 cup
cold water. Add Va CU P boiling water and stir until gelatine is
dissolved, add i/2 cup sugar, 1 pint sliced pineapple diced, and 2
tablespoons lemon juice. When mixture begins to congeal stir in
pint whipped ceam and chill. HELEN GURNEY.
MARSHMALLOW PUDDING: 1 tablespoon gelatine in i/ 2 cup
cold water. In 10 minutes fill with hoiling water. Add one cup
sugar, strain, let cool. Add whites of three unbeaten eggs, beat
20 minutes or until thick enough to shake from fork. Add 1 tea-
spoon vanilla, separate into three parts. Add 3 tablespoons cocoa
to one, pink coloring to another, leave the other white. Place the
layers on top of each other. Make at least one or two hours before
serving. MRS. KERR.
"FOOD FOR THE GODS": li/ 2 cups sugar, 6 egg whites, 1 cup
cracker crumbs, 1 cup dates, 1 cup nuts, 2 teaspoons baking pow-
der. Bake slowly, serve with whipped cream. MRS. SPICER.
DATE PUDDING: 3 eggs, 1 cup sugar, 1 cup bread crumbs, 1 cup
chopped dates, 1/2 cup chopped nuts, 1 teaspoon vanilla. Beat
whites of eggs stiffly and add with beaten yolks to the other
ingredients. Bake slowly 25 minutes.
MRS. L. H. WALTER.
BLACKBERRY COBBLER: Wash blackberries, place in baking
dish, and sweeten to taste, and if to the sugar you will add 1/2 tea-
spoon cornstarch for each cup of berries and juice, you will like it
better. Mix 2 cups flour, 4 teaspoons baking powder, % teaspoons
salt and 2 tablespoons of sugar, then work in 4 tablespoons of short-
ening, butter substitute if preferred, and add either 1/2 cup milk
and 1 well beaten egg or omit the egg and add a scant % cup of
milk. Roll to 1 /8 inch thickness, then either cut in squares and
place on top of the berries, or else leave in one top cover, pricking
with a fork, and bake until done. MRS. L. H. KENNEDY.
CARROT PUDDING: 1 cup grated carrots, 1 cup grated potatoes,
1 cup flour, 2 cups raisins, 1 teaspoon soda, mix with potatoes, i/i
teaspoon cloves, Va teaspoon nutmeg, 2 teaspoons cinnamon, 14 cup
melted butter, 1 cup sugar, Va teaspoon salt. Put in greased baking
powder cans, put on a grate in pan with a little water, cover and
steam 3 hours. MRS. RAMSEY.
A GOOD RECIPE FOR
"SAVING MONEY"
HIRSHFIELD'S
Ladies' Ready = to = Wear Coats, Suits, Dresses, Hats
PINE AVENUE, CORNER FOURTH
32
ORANGE SHORTCAKE: Mix 2 cups flour, 6 teaspoons baking
powder, 1 teaspoon salt, 1 tablespoon sugar together four times.
Work in 6 tablespoons shortening with fingertips. Beat 2 egg yolks,
add milk to make % cup. Stir this into flour, mixing with a knife.
Put on board, knead slightly, roll, cut out with large biscuit cutter
and bake in hot oven. Split the shortcakes, butter, and fill with
oranges peeled and sliced thin and sweetened. Serve with ice
cream or whipped cream. MRS. L. H. WALTER.
DARSET PUDDING: 2 cups whipped cream, i/ 2 box Knox gela-
tine, 1/2 cup cold water, 1 pint milk, 4 eggs, 1 cup sugar. Make
custard of sugar, milk and egg yolks, add gelatine previously
soaked in water. When this is cold fold in stirily beaten egg
whites, as this begins to harden add whipped cream. Serve with
whipped cream. MRS. SPICER.
APPLE ROLL: Roll pie dough out and place on it apples, cut fine,
sugar and roll up, put in pan. Make syrup by boiling together 1
cup sugar, 1/2 cup water, 1/2 teaspoon cinnamon or nutmeg, for 5
minutes. Pour half of syrup over roll, reserve other half to serve
as sauce. Bake 30 minutes, basting from time to time.
MRS. RAMSEY.
"MRS. BOYER'S" DESSERT: 3 eggs, 1 cup sour cream, 1 cup
maple syrup, cook in double boiler until thick like a custard. When
cool add: 1 teaspoon vanilla, 1 cup chopped nuts, 12 marshmal-
lows quartered, 1 cup dates, chopped. Fold in 1 cup whipped cream
or ice cream. MRS. L. H. KENNEDY.
SWEET POTATO AND FIG PUDDING: 4 sweet potatoes, peeled
and quartered, 10 figs. Boil in salted water about 30 minutes,
drain and pass through meat grinder. Mix together 2 cups scalded
milk, 3 eggs, and !/2 cup sugar, and add to potato and fig pulp.
Pour in pudding dish, set in pan of hot water, bake in moderate
oven about 25 minutes. MRS. HELEN GURNEY.
APPLE PUDDING: 1 egg, 2/3 cup sugar, i/ 2 cup sour milk, 1
tablespoon lard, 1 teaspoon soda, 1 teaspoon cinnamon, 1 scant tea-
spoon cloves. Flour enough to make a batter. Butter basin, slice
apples, sprinkle sugar and cinnamon over them, then turn batter
over them and bake i/ 2 hour. MRS. B. H. TRAUGER.
Arnold Glove Grip SHOES for Men and Women
SLATTS' for MEN
317=23 American Ave.
THE HOME OF SOCIETY BRAND CLOTHES
33
STRAWBERRY WHIP: 1 cup whole strawberries, 1 cup sugar,
white of 1 egg. Mix together and whip (not with a Dover beater,
but a wire whip) until stiff. Chill well, serve alone or over whole
strawberries. MRS. L. H. KENNEDY.
DELICIOUS CHOCOLATE PUDDING: 1% cups scalded milk, 14
cup milk, 4 tablespoons cornstarch, 3 tablespoons sugar, 2 table-
spoons cocoa, pinch of salt, 1 teaspoon vanilla O/2 CU P chopped
walnuts may be added if desired). Mix dry ingredients well and
slowly add the 14 cup milk so that it may be smooth. Stir very
slowly into hot 1% cups milk which is in a double boiler. Cook 20
minutes with top covered to prevent a scum from forming. When
taken from fire add vanilla and walnuts and turn into molds which
have been dipped in cold water. Serve cold. Very nice with ban-
anas and cream or if used as a fancy dessert cover with whipped
cream and chopped nuts. MRS. RALPH.
MARSHMALLOW CREAM: 1/2 envelope Knox gelatine, 1/2 cup
cold water, 1/2 cup boiling water, whites 4 eggs, 1 cup sugar, 1 tea-
spoon vanilla. 1 teaspoon lemon, IV-j squares chocolate. Soak
gelatin in cold water for 5 minutes. Add boiling water, cool and
add sugar. Beat whites of eggs very li^ht. Add gleatine slowly.
Divide quickly in three parts. To one add vanilla and color pink.
To another add melted chocolate and vanilla. To the other add
nut meats and lemon flavoring. Pour in layers into pan. Chill and
cut in slices. Serve with or without whipped cream.
MRS. L. H. KENNEDY.
ORANGE ICE CREAM: 4 oranges, 1 lemon, 2 bananas, put
through potato ricer, 1/2 pint cream, top half of quart of milk, 1
egg, white stiffly beaten, 1 cup sugar. Makes 2 quart freezer full.
MRS. SPICER.
DATE PUDDING (4 portions): 2 egg whites stiffly beaten, 4
tablespoons powdered sugar, 10 dates cut fine, 3 tablespoons nuts
cut fine, !/- teaspoon vanilla. 1 7 8 teaspoon salt, 14 teaspoon baking
powder. Beat eggs stiffly, add nut meats, dates, vanilla and salt,
sugar, baking powder. Place in a well buttered tin mould or a pan
and bake in a moderate oven for 25 minutes. Allow the mould to
stand in a pan of hot water while in the oven. Serve hot.
MRS. L. W. McKEE.
"BUNGALOW GROCERY"
4 STORES IN LONG BEACH
No. 1727-741 Pine Avenue Phone 639-22
No. 2 Broad way and Temple Phone 319-237
No. 3 Broadway and Redondo Phone 312-28
No. 4 Anaheim and Cherry Phone 332-391
34
DELECTABLE SHORTCAKE SAUCE: 1 cup powdered sugar, 14
cup butter, 1 cup crushed strawberries, 1 egg white. Cream butter
and sugar together, add egg white beaten, then the berries and beat
all together until very light and foamy. MRS. E. H. RALPH.
FRUIT TAPIOCA PUDDING: 1 scant cup minute tapioca, 1 quart
cold water. Cook in double boiler 20 to 30 minutes. Add vanilla
and butter to taste. Set aside to cool. Pour 2 cups of sugar over
2 boxes of berries. Pour tapioca over fruit and place in ice box.
MRS. B. H. TRAUGER.
FRUIT ICE: 3 pints water, 3*4, cups sugar, 3 lemons, 3 oranges,
3 bananas, pineapple (crushed). Make syrup of sugar and water.
Cool. Crush bananas. Extract juice from fruit. Mix together and
freeze. MRS. L. H. KENNEDY.
BAKED QUINCES: Choose quinces quite ripe, rub off down and
pack closely in a dish. Do not pare or core them. Add VQ cup
water and bake in a moderate oven 3 or 4 hours. When they are
perfectly tender, skin, and cut them up cutting as close to the core
as possible. Sprinkle with sugar liberally as you proceed and
pour the juice in the dish over them. Serve very cold with cream.
MRS. E. H. RALPH.
COTTAGE PUDDING: 1 V 2 cups flour, 3 teaspoons baking powder,
!/4 teaspoon salt, i/2 CU P sugar, 1 egg, y% cup milk, 1/2 teaspoon
vanilla. 3 tablespoons melted butter. Mix flour, baking powder,
salt and sugar. Add egg, milk, and vanilla, and beat one minute.
Add melted butter, and pour into a well buttered pan. Bake 20
minutes in a moderate oven. Serve warm with vanilla sauce.
Vanilla Sauce: 23 cup sugar, 3 tablespoons flour, 1 teaspoon
vanilla, 1/2 teaspoon lemon extract, 1,4 teaspoon salt, IVs cups
water, 1 teaspoon butter. Mix the sugar, flour and salt thoroughly.
Add water slowly. Boil 2 minutes, add vanilla, lemon, and butter.
Beat 1 minute and serve. MRS. L. W. McKEE.
MARSHMALLOW CREAM: Break half pound of marshmallows
into bits and whip to a stiff broth 1/2 pint of cream. Chop Vs CU P
of nuts and mix all together, flavor with vanilla. Chill for several
hours, then arrange halved and split lady fingers in sherbet glasses
and fill with the cream. Garnish with half nut meats or maraschino
cherries. MRS. E. H. RALPH.
Res. Phone 313-434 Office Hours
Office Phone 627-28 9 to 1 2 A. M,, 1 to 5 P. M.
Other Hours by Appointment
BRANDT HEAL/TH OFFICES
DR. P. F. BRANDT, N. D., I). C.
1HKT AND PHYSIOTHTCKAPY
Rooms 202-4-6-8-10-12-14-16-18-20
Commercial Building LONG BEACH
546 Pine Avenue CALIFORNIA
35
BROWN BETTY: 2 cups sliced apples, 1 cup fresh bread crumbs,
14 cup brown sugar, 1 teaspoon cinnamon, 3 tablespoons butter,
Vs cup water. Mix apples, all but two tablespoons of bread crumbs,
brown sugar, and cinnamon. Add melted butter and pour into
buttered baking dish. Pour the water over the whole mixture. Use
the remainder of the crumbs and a little melted butter for the top.
Bake 45 minutes in a moderate oven. Serve hot or cold with hard
sauce. MRS. L. W. McKEE.
TROY PUDDING: 1 cup molasses, 1 teaspoon soda, li/> cups
flour, 1 cup beef suet, y% cup sweet milk, 1 teaspoon salt, 1 cup
chopped raisins. Steam 2 hours.
Sauce: 1 cup powdered sugar, 1/2 cup butter or nucoa, 1 small
tablespoon cornstarch, add 1/2 cup boiling water. Let come to a
boil. Serve over pudding. MRS. O. P. GIFFIN.
MAPLE FRANCO: 1 cup maple syrup. Whip yolks of 6 eggs.
Mix with syrup. Cook in double boiler until thick. Let cool. Fold
in stiffly beaten whites of eggs. Fold in whipped cream. Pack in
freezer in salt and ice for several hours.
EDITH B. FISHER.
LAFAYETTE PUDDING: Pour IVfc cups boiling water over 1 cup
rolled crackers. Add 1/2 CU P molasses and 1 cup raisins, 1 teaspoon
vanilla, and Vi teaspoon salt. Mix all together and put into pud-
ding dish and bake. Serve with sauce. MRS. HELEN GURNEY.
ENGLISH CARROT PUDDING: 1 Ib. grated carrots, % Ib. chop-
ped suet, i/2 Ib. raisins, 1/2 Ib. currants, 4 tablespoons sugar, 8 table-
spoons flour. Spices to suit the taste. 2 teaspoons baking powder.
MRS. E. H. RALPH.
HEAVENLY HASH: Take cold boiled rice, and add to it 1 can of
cut pineapple, 1 cup of ground nut meats, 1 cup of cut up marsh-
mallows, and enough whipped cream to make it real moist. Serve
ice cold in tall glasses and top with cherry.
MRS. B. H. TRAUGER.
PINEAPPLE DELIGHT: 1 small can sliced pineapple, 1/2 pound
chopped marshmallows, 1/2 pint cream. Soak marshmallows in
pineapple juice until soft. Just before serving, mix with whipped
cream and pineapple cut in small pieces. MRS. E. H. RALPH.
HANSON'S
KASH and KARRY MARKET
2001 ATLANTIC AVENUE
36
ANGEL PARFAIT: 1 cup sugar, 3 egg whites, % cup water, 1
pint whipping cream, 1 teaspoon vanilla. Cook sugar and water
together until it forms a soft ball in cold water. Pour over stiffly
beaten egg whites and beat until cool. Add whipped cream and
flavoring. Put in mold with tight lid and pack in salt and ice several
hours. EDITH B. FISHER.
COMBINATION ICE: .3 Ibs. peaches, 1 small can grated pine-
apple, I tablespoon grated orange rind, 14 cup lemon juice, 2 cups
sugar, 2/3 cup boiling water, 2 egg whites, 2 tablespoons sugar.
Peel and slice peaches, cut in fine pieces. Add pineapple, orange
and lemon. In separate vessel on fire cook boiling water and sugar
until it spins a thread, then beat into whites of eggs. Beat until
cool and combine with fruits and freeze, using 3 parts ice to 1 part
salt. MRS. C. P. SNYDER.
CHARLOTTE BASKETS: Beat yolks of two eggs until thick and
lemon colored. Add 1/2 cup sugar, gradually continuing the beat-
ing. Then add IVa tablespoons of cold water. Add !/2 CU P cake
flour sifted, mixed with % teaspoon baking powder and 1/2 tea-
spoon salt. When well mixed, add Va teaspoon lemon extract and
whites of two eggs beaten stiff. Bake in gem pans 15 minutes.
When ready to serve cut out centers, fill with chocolate sauce, re-
place centers and top with whipped cream.
Chocolate Sauce: 11/2 squares chocolate, 1 cup sugar, 1 teaspoon
flour, i/> teaspoon salt, !/4 cup water. Boil well until thick enough
for sauce. MRS. SPICER.
DATE PUDDING: 1 box of dates, 1/2 cup English walnuts, pinch
of salt, y% cup cracker crumbs, 1 cup sugar, 3 tablespoons milk or
4 tablespoons, 1 teaspoon vanilla, 2 beaten egg whites added last.
Put in buttered cake pan. Put in roaster with boiling water and
steam in oven 30 minutes. Remove water and let stand in oven
one or two minutes. MRS. C. P. SNYDER.
PUDDING SAUCE: 1 small cup sugar, 1 egg, butter size of a
walnut, 1 tablespoon flour, 2 tablespoons cold water, 1/2 P m t milk,
1 teaspoon flavoring. Beat egg. Mix other ingredients, except
milk, and beat into egg. Stir into boiling milk. Add flavoring.
MRS. RALPH.
BARNES MARKET
W. A. BARNES, Prop.
Phone 313-325 3300 East Anaheim
LONG BEACH, CALIFORNIA
37
PEACH ICE CREAM: i/ 2 pint cream, top of half quart of milk, 1
cup sugar, 6 large peaches put through potato ricer, 1 egg, white
stiffly beaten. MRS. SPICER.
DATE TART (serves six) : 3 eggs, 1 cup sugar, 1 teaspoon vanilla,
1 cup chopped dates, i/ 2 cup chopped nuts, 13 cup bread crumbs,
1/2 teaspoon baking powder, 1 tablespoon melted butter. Beat the
eggs until very frothy. Add the sugar slowly, beating during the
adding. Add all the rest of the ingredients and beat for one minute.
Pour into a shallow buttered baking pan. Bake in a moderate oven
for 20 minutes. Cut in squares and serve warm or cold with
whipped cream. MRS. R. J. SIPHERD.
FLOATING PEACHES: 1 cup milk, 1 cup canned peach juice,
1 teaspoon grated lemon rind, 2 tablespoons sugar, 1 8 teaspoon
salt, 31/2 tablespoons cornstarch, 1 egg, 18 marshmallows, ^ tea-
spoon almond extract, 6 canned peach halves, cream. Combine the
milk, % cup of the canned peach juice, the lemon rind, sugar, and
salt, and place in top of double boiler. When hot, add cornstarch
mixed with the remaining peach juice and stir thoroughly until
thick. Cook for 25 minutes, then add very slowly to egg slightly
beaten. Return to the double boiler, add twelve marshmallows,
and cook five minutes longer. Remove from fire and add flavoring.
Pour into individual serving dishes, reserving a small amount of
the custard mixture. Place a teaspoonful of the reserved custard
mixture in the cavity of each peach and in this put a marshmallow.
Serve cold with cream. MRS. L. B. PAYNE.
RICE DAINTY: Cook y% cup rice in 3 cups boiling salted water
in cooker for about 25 minutes. Rinse in cold water, cut in cubes
2 large, firm bananas, 3 slices of pineapple and 5 halves of apri-
cots. Fold lightly into cold rice, using silver fork. Just before
serving fold in 1 cup whipped cream, sweetened with 1/3 cup
sugar. Pile lightly into sherbet glasses. Garnish with candied
pineapple and maraschino cherries. Serve very cold.
MRS. L. B. PAYNE.
PINEAPPLE AND BANANA PARFAIT: Prepare 1 package of
cherry Jell-well with 1 can of crushed pineapple. Put a layer in
bottom of each parfait glass. Then to remaining Jell-well add Vfc
pint whipped cream. Mix. Add to glasses. Crush 4 bananas mix
with 1/2 CU P nut meats. Add to glasses, then top with whipped
cream and cherry. MRS. ROY FRENCH.
38
PARADISE PUDDING: *4 Ib. blanched almonds, 1 doz. marsh-
mallows, 1 doz. candied cherries, 1/2 doz. macaroons. Cut these
fine. Stand in cool place. Prepare a package of lemon Jello.
When cool set in ice water and whip to consistency of whipped
cream. Add cut fruit. Turn into square pan. Set in cold place to
harden. Serve in slices. Serves 12. MRS. PAUL CAREY.
ORANGE SHORT CAKE: Use any one egg or sponge cake, and
pour the following sauce over it: Blend together % cup sugar
and four tablespoons flour. Add 1 cup orange juice unstrained,
juice of one lemon and 1 cup water. Cook about five minutes stir-
ring constantly. Divide two oranges in sections and add to the
sauce, and pour over the cake. MRS. L. B. PAYNE.
FISH
Editor Mrs. Calhoun
SALMON SOUFFLE: Make white sauce to which the yolk and
stiffly beaten white of one eorg is added. Cover bottom of baking
dish with bread crumbs. Then add layer of souffle and layer of
salmon. Cover last layer with the souffle and dust with bread
crumbs and dot with butter. Bake about half an hour.
MRS. SPICER.
CREAMED TUNA IN PATTI SHELLS: Make a white sauce by
melting butter, then add flour and milk, cook until thickens. Add
to white sauce, one can chopped tuna, 1 cup of peas, some pimento
and hard boiled egg. Serve in patti shells, or on toast sprinkled
with paprika. MRS. B. H. TRAUGER.
SALMON LOAF: 1 cup flaked salmon, Via cup fresh bread crumbs,
2/3 cup milk, 1 egg yolk, i/ 2 teaspoon salt, Vi teaspoon paprika, 1
teaspoon melted butter, 1 teaspoon flour. Mix salmon, bread
crumbs, milk, egg yolk, salt and paprika. Pack down in a well
buttered pan. Pour one teaspoon of melted butter over the top.
Dredge with flour. Bake 35 minutes in a moderate oven. Serve
hot or cold. MRS. L. W. McKEE.
SCALLOPED OYSTERS: 1 quart oysters, 2 cups crumbs, 1/2 tea-
spoon salt, pepper, 6 tablespoons butter, 1/2 cup liquid (from
oysters or milk). Melt butter, add crumbs and seasoning. Line
bottom of shallow baking dish with 14 the crumbs, and then add
1/9 the oysters. Add V4 crumbs and remainder of oysters and the
liauid Cover with rest of crumbs. Bake in moderate oven 30 to
40 minutes. MRS. L. H. KENNEDY.
39
MEATS AND MAIN DISHES
Editor Mrs. C. P. Snyder
VEAL AND HAM PIE: 2 cups lean cooked veal cut in small cubes,
1 cup lean cooked ham cut in small cubes, 6 hard boiled eggs cut
in slices, 2 tablespoonfuls finely minced parsley, salt and pepper to
taste, biscuit dough, 1 quart thickened veal gravy. Put layer of
veal, using one half buttered casserole, then put one half of the
ham and on the ham put one half of the sliced eggs. Sprinkle with
salt and pepper and one half the parsley then repeat. Over all
pour the veal gravy and put small biscuits on top. Bake in mod-
erate oven until biscuits are done and the meat is heated through.
Serve hot. MRS. G. B. DILLON.
BAKED BEANS: Soak beans over night with a level teaspoon of
soda in water. Drain, wash, cover with water and boil till tender.
Then put in baking dish, add one onion sliced, y% cup sorghum
molasses or brown sugar, salt and 3 strips of bacon cut in inch
pieces. Bake till very brown. Tomato sauce may be added if
desired. MRS. SPICER.
HAM, FRIED WITH MILK GRAVY: 1 large or 2 small slices of
ham, 114 cups milk, flour and water thickening, fry ham in the or-
dinary fashion. When done, pour off the remaining grease and
return to the fire. Pour on the milk and let simmer for 5 minutes.
Add thickening and serve with mashed potatoes. MRS. RALPH.
TWICE-BAKED POTATOES: Potatoes, medium sized and as
many as needed, milk, butter, salt, cheese. Bake potatoes as usual
until soft. Remove from oven and cut lengthwise. Scoop out all
the potato and mash as for ordinary mashed potatoes, adding
butter, milk, and salt. Beat until creamy. Refill potato skins and
sprinkle each half with grated cheese. Return to oven until cheese
has melted and the potatoes are browned. MRS. RALPH.
CREAMED HAM ON TOAST: 5 slices boiled ham, 2 hard boiled
eggs, IVk tablespoons butter, 2 tablespoons flour, 1V4 cups milk,
seasonings. Melt butter and rub in the flour. Slowly stir in the
milk and cook until it just runs slowly from the spoon. Put in
the ham ground and the eggs finely chopped. Serve on buttered
toast, excellent for a noon-day meal. MRS. RALPH.
BAKED RICE WITH CHEESE: 2 cups boiled rice, 3 tablespoons
fat, 1/2 teaspoon salt, % cup grated cheese, milk, bread crumbs,
paprika. To the boiled rice add the melted fat, salt and paprika.
Arrange alternate layers of rice and grated cheese in a well-greas-
ed baking dish. Add enough milk to moisten, cover with bread
crumbs, dot with butter and bake until brown in moderate oven.
HELEN GURNEY.
40
SPANISH SOUP: 3 tablespoons sweet red and green pepper, 2
tablespoons butter, 3 cups stock, 1 pint tomatoes, 2 tablespoons
flour, 1/2 CU P cooked macaroni, salt and paprika, 1 drop tobasco
sauce. Chop and cook the peppers in the butter and flour 5
minutes. Add the stock and tomatoes, cover and simmer gently
20 minutes. Strain and season, adding the macaroni cut in rings.
Serve with croutons. MRS. RALPH.
ITALIAN SPAGHETTI: i/ 2 package of spaghetti boiled until
done. Add 1 can tomato soup, 1 can kidney beans. Fry onion and
one pound hamburger until partly cooked. Salt, pepper and chili
powder to suit. Mix all ingredients and bake 1 hour.
MRS. PAUL CAREY.
GLAZED SWEET POTATOES: Wash and pare 6 medium sized
potatoes. Cut in halves lengthwise, and put in buttered pan. Make
a syrup by boiling Va CU P f sugar and 4 tablespoons of water for
3 minutes. Add one tablespoon of butter. Cover potatoes with
syrup and bake covered. MRS. R. J. SIPHERD.
BAKED HAM: Wash a 10 or 12 pound ham, place in a kettle,
add one onion stuck with three whole cloves, one carrot, two stalks
of celery and enough cold water to cover; bring slowly to boil and
simmer until tender about twenty minutes to the pound. Let cool
in water. Drain, lay skin side up in a baking pan, remove skin
and cut off some of the fat. Spread fat with mixture of brown
sugar 3 cupfuls, 1 cupful fine bread crumbs and 1 teaspoonful of
dry mustard. Stick whole cloves about one inch apart around the
fat and a line across fat. Bake in a moderate oven 40 minutes or
until well glazed. MRS. G. B. DILLON.
TAMALIE PIE: Make mush of 2 cups of corn meal. 2 1/2 tea-
spoons salt and 6 cups of water. Cook well. Brown 1 small onion
in tablespoon of fat, add two cups roast meat or if hamburger fried
until the red color is gone add 2 cups tomato, 1 chopped green
pepper, 1 teaspoon salt, y% teaspoon chili powder. Grease baking
dish, put in a layer of mush, add meat mixture, cover with mush.
Bake 30 minutes in hot oven (350 degrees F.) MRS. KERR.
STUFFED STEAK: Take a large round steak about 14 inch thick,
nil with dressing made from bread crumbs, onions, sage, salt and
pepper and enough milk to moisten. Roll and tie with string and
uake in moderate oven about 1 1/2 hours. Any favorite dressing will
do . MRS. RAYMOND LIGGETT.
SPANISH RICE: 1/2 box link sausage or about 10 links cut in l/
inch pieces and fry until done in skillet. Mince 1 small onion, 1
green pepper and 1 small bunch celery and cook with sausages
and add 1 can tomatoes and 3 cups cooked rice, put in baking dish
and bake about i/ 2 hour or simmer over fire. MRS. O. P. GIFFIN.
41
ROAST BEEF PIE: 2 cups chopped cold roast beef, 1 cup gravy,
1 cup cold diced potatoes (cooked), 2 tablespoons chopped onions,
6 tablespoons milk, 1 cup flour, 2 tablespoons baking powder, 2 tea-
spoons lard, 18 teaspoon salt. Mix beef, gravy, potato and onion.
Place in a shallow baking dish. Make a biscuit dough by cutting
the lard into the flour, which has been sirtcd with the baking
powder, and salt, and gradually adding the milk. Pat the dough
into shape and arrange carefully on top of the meat. Make holes
in top to allow steam to escape. Bake in moderate oven twenty
minutes. MRS. L. W. McKEE.
SWISS STEAK: A round steak about one inch thick. Salt, pepper,
juice of one lemon, 2 large onions sliced, 3 cups of tomato pulp,
pepper. Beat steak well and beat into it as much flour as possible.
Put into large frying pan containing Vi> cup of fat smoking hot and
brown on one side. Turn over, salt and pepper and scatter over it
the onions, then pour on the tomatoes and about 1 cup warm water.
Cook very slowly for li/2 hours, being sure to run spatula under it
often to prevent scorching. If it gets too dry add water occasion-
ally. MRS. L. W. McKEE.
BAKED NOODLES, CHEESE AND HAM: 4 cups cooked noodles,
1 cup ham, cut fine, 2/3 cup grated cheese, 2 cups thin white
sauce. Put layer of noodles in greased baking dish. Sprinkle with
ham and cheese, then layer of white sauce. Repeat until ingredi-
ents are used. Sprinkle top with cheese. Bake in hot oven 20-25
minutes. MRS. L. H. KENNEDY.
MACARONI AND CHEESE: 1/2 cup macaroni, broken in pieces.
1 quart water, 1 teaspoon salt, 2 teaspoons butter, 3 tablespoons
flour, 4 tablespoons cheese, cut in pieces, li/ 2 cups milk, 1/2 tea-
spoon salt, 14 teaspoon paprika. Cook macaroni in boiling salted
water until tender. Drain and rinse thoroughly with cold water.
Melt butter, add flour, salt and pepper. Gradually add milk and
cheese. Cook three minutes. Add macaroni. Mix well and pour
into a well buttered baking dish. Place in moderate oven and
bake 20 minutes. MRS. L. W. McKEE.
MEAT-POT ROAST: Select a piece of shoulder meat, about 3 Ibs.
Put about half a cup of fat in roaster and two slices of onion. When
onion is browned, place in the meat, turn fire low and fry slowly
till very brown, then turn and brown other side in same way. Then
add water and 1 heaping tablespoon salt, pepper and bayleaf.
Let simmer two hours or more till very tender. Potatoes are
delicious placed around meat and cooked in gravy, the last half
hour before serving. MRS. SPICER.
VEAL CROQUETTES: 2 cups chopped cold veal, 2 tablespoons
chopped parsley, 1 cup very thick white sauce, 1 egg, 2 table-
spoons water, % cup fine bread crumbs. Put veal through meat
grinder, add parsley and white sauce and mix well. Chill. Form
into croquettes. Roll in crumbs, dip in slightly beaten egg diluted
with water, and roll again in crumbs. Fry in deep hot crisco
5 minutes. Drain on unglazed paper. MRS. L. H. KENNEDY.
42
HAM ROLL: 1 Ib. ground ham, 1 Ib. ground steak, 1 cup bread
crumbs, V-> cup milk, 2 eggs, seasoning, bake in greased pan 114
hours. MRS. TRAUGER.
SCALLOPED CHICKEN : Boil chicken till very tender. Remove
bones and most of skin. Cut chicken fine with scissors. Crumb
about half a pound of crackers and mix with chicken. Fill a bak-
ing dish and pour enough of chicken stock on it to moisten well.
Bake one half hour, excellent. MRS. SPICER.
BREADED VEAL OR PORK CHOPS: Salt and pepper the veal.
Then dip in flour. Beat up one egg. Dip veal first in egg then in
cracker or bread crumbs. Put about 1 Ib. crisco in skillet and fry
veal until tender. MRS. HAROLD REESE.
SLICED HAM AND POTATOES EN CASSEROLE: 1 Ib. slice of
ham, 2/3 inch thick, 4 new potatoes, 1 cup water, 12 cloves, 1/4
teaspoon paprika, i teaspoon chopped parsley, Z tablespoons flour,
neat -trying pan very hot. Add ham and Drown thoroughly on both
sides. Add water and let boil for one minute. Remove the ham.
Stick cloves into it and place it in bottom of casserole. Add par-
sley and paprika to water in pan and pour liquid over meat. Cover
ana uake in moderate oven lor half hour, ixoll potatoes (which
have been washed and peeled) in the flour, and add to the cas-
serole, .baste witn tne liquid. Cover and cook % of an hour.
MKS. L. W. McKfiE.
'I'AMALE LOAF: 1 large onion, 1 Ib. sausage, y% Ib. hamburger,
1 pt. tomatoes, 1 can corn, 1 cup ripe olives, corn meal to thicken,
salt, pepper ana chili to taste, olice onion and saute in hot grease,
add tomatoes and corn and meat. When boiling add cornmeal
slowly till very thick. Then add olives, and seasonings. Turn into
baking dish and bake one hour. MRS. SPICER.
MEAT LOAF: Fry slowly till very brown 2 Ibs. boiling beef and
1 Ib. pork, season, and cover with water and cook till tender.
Put all through food chopper, adding two or three slices of stale
bread. Moisten with half of stock, and two whole eggs. Mix
well, shape into loaf and bake about an hour. Make thick gravy
with remaining stock to serve with loaf. MRS. SPICER.
MEAT AND VEGETABLE CROQUETTES: 1 Ib. round steak,
55 varrots, 2 Irish potatoes, 1/2 cup green peas or 14 cup parsley,
1 egg, > CU P brea d crumbs. Grind steak, carrots, potatoes, and
peas or parsley through food chopper. Season well, add the egg,
beaten, and the bread crumbs. Mix thoroughly and shape with
hands into a cone. Roll in bread crumbs and place in roaster.
Bake in moderate oven 1 hour. Last 15 minutes remove lid to allow
browning. Serve with tomato sauce. MRS. RALPH.
PORK LOAF: 1 Ib. ground pork (not sausage), 1 cup rolled oats,
1/2 cup Campbell's tomato soup, salt and pepper. Make into loaf,
pour the rest of the can of soup over the loaf and bake.
MRS. O. P. GIFFIN.
43
BAKED HAM, SOUTHERN STYLE: Use the butte of the ham
for baking. Put it over the fire in a deep kettle with enough cold
water to cover it. Add a dozen cloves, Vk cup vinegar, 1 minced
onion, 1 large clove of garlic, minced, some bay leaves, and bring
to a boil quickly, then reduce fire and simmer very slowly, cooking
it about 30 minutes to the pound. Let stand in water until it is
perfectly cold. Then remove skin, and stud soft fat with cloves.
Cover with a mixture of 1/2 CU P brown sugar, 1 tablespoon flour, 2
cups of sweet cider (or water off ham) and J 4 teaspoon mustard.
Bake until brown, basting several times with liquid.
MRS. TRAUGER.
PILAFFE: 1 cup rice, 1 Ib. hamburger, butter size of an egg, 1
can Campbell's tomato soup, salt, pepper, strips of bacon. Boil
rice 20 minutes, brown steak in butter, mix with rice, add soup,
salt, pepper. Lay strips of bacon on top. Bake % hour.
EDITH B. FISHER.
PORK TENDERLOIN AND SWEET POTATOES: li/ 2 Ibs. pork
tenderloin, 1 teaspoon salt, *4 teaspoon pepper, 4 large sweet pota-
toes. Wipe tenderloins which have been prepared by cutting into
small pieces. Place in a small roaster and put in a hot oven. When
brown on each side, season with salt and pepper. Pare the pota-
toes and place in the pan with the meat. Baste every ten minutes
with 14 cup of water if there are not sufficient drippings to baste
both the potatoes and meat. Cook until the potatoes are done
(45 minutes). MRS. L. W. McKEE.
CHOW MEIN: 2 green peppers, 1 or 2 onions, celery (optional),
1 Ib. bean sprouts, 1 can mushrooms, salt, pepper and Chop Suey
Sauce. Mix this with small pieces of round steak, which have been
floured and cooked about an hour and a half in a small amount of
water. Cook this mixture until the peppers and other vegetables
are done. Serve on a blanket of fried noodles.
Fried Noodles: Cook noodles until tender, take off stove and drain,
when thoroughly drained, fry to a delicious brown in deep fat.
MRS. C. P. SNYDER.
PRESSED VEAL: Boil 2 Ibs. veal until tender. Cool. Put through
meat grinder. Add salt, pepper, sage and enough meat stock to
make it quite moist. Pack in deep bread pan and chill. Slice and
garnish with parsley. MRS. L. H. KENNEDY.
STUFFED GREEN, PEPPERS: Six medium green peppers, 1 cup
ground toast crumbs, 1 small onion ground, I 1 /-) teaspoons salt and
a little pepper, 1 tablespoon butter, 2 cups ground meat, 1 small
cup tomatoes, mix these well. Wash peppers and remove tops and
all seeds, cook shells in boiling water for 5 minutes. Stuff pepper
shell with above mixture and put in a baking dish. Put a little
water in dish. Bake in moderate oven for one hour.
MRS. RAYMOND LIGGETT.
44
BEEF HASH, ENGLISH STYLE: Cut in small dice one pound of
roast beef, free from gristle, but mixed with a small quantity of
the fat part. Fry one finely chopped onion in butter to a slight
brown color, then add a heaping tablespoon of flour and fry to-
gether for two minutes. Then add a cup of light gravy or rich
soup stock and stir well to obtain a sauce. Add the beef and a
tablespoon of ketchup and a dash of Worcestershire sauce. Put
this hash in a deep baking dish, cover it with mashed potatoes to
which the yolks of two eggs have been added, sprinkle with bread
crumbs and melted butter, and bake for 10 minutes in the oven,
so that the potatoes will be well browned.
MRS. RAYMOND LIGGETT.
HAM EN CASSEROLE: Butter casserole, put in layer of ground
ham, then layer of sliced raw potatoes, then layer of sliced raw
carrots, some onion. Repeat until dish is full, or at least two layers
of each, then add hot milk and bake about 60 minutes.
MRS. TRAUGER.
BROWNED HASH: 1 cup chopped cold cooked beef, 1 cup cold
boiled potatoes diced, a few drops of onion juice, 2/3 teaspoon
salt, 14 teaspoon pepper, 1 tablespoon milk, 1 tablespoon fat. Mix
all ingredients thoroughly. Spread mixture in hot frying pan in
which the fat has been placed. Cook without stirring until a crust
is formed on the bottom, fold over like an omelet and place on a
hot platter. MRS. L. W. McKEE.
BEEF STEAK PIE: 2 Ibs. chuck steak, 1 teaspoon salt, 1/8 tea-
spoon pepper, 2 tablespoons flour, 3 tablespoons cold water, 1 cup
raw carrots cut in cubes, 2 cups raw potatoes cut in cubes, 1 cup
celery sliced, 6 raw medium sized onions diced, 2 tablespoons
Crisco. Cut steak in cubes, roll in flour, and seasoning. Saute in
hot Crisco. Add boiling water and cook meat until almost tender.
Place meat and cut up vegetables in layers in greased baking dish.
Make into gravy the liquid on the meat and pour over vegetables.
Bake in hot oven until vegetables are tender. Cover top of pie
with biscuits and return to hot oven until biscuits are done.
MRS. L. H. KENNEDY.
CREAMED BEEF, DIXIE STYLE: Slice cooked sweet potatoes
lengthwise, sprinkle with brown sugar and brown in oven. Arrange
dried beef, which has been creamed, in center of the platter and
surround with browned sweet potatoes. MRS. ROY FRENCH.
MARKET LOCATIONS
1740 Atlantic Ave.- Phone 638-297 1634 Orange Ave. Phone 611-422
653 Magnolia Ave. Phone 618 212 1100 E. Tenth St. Phone 659-463
3416 East Seventh Street
O. E. BROWN
Retail Meat Dealer
FISH, POULTRY, OYSTERS, RABBITS
Main Office and Store 1735 East Seventh St., Long Beach, Cal. Phones 323-1 12 & 343-100
45
ITALIAN DISH: 2 Ibs. round steak, 1/2 CU P olive oil or Italian oil,
1 pint canned tomatoes, 4 cups spaghetti, 1/2 Ib. grated cheese.
Fry 1 clove of garlic or onion. Cut steak in cubes one inch thick.
Sear little at a time in \^ CU P of oil. Add tomatoes. Cook over
slow fire one hour or until tender. In meantime cook 4 cups spa-
ghetti in boiling water. Put layer of spaghetti, meat, cheese, and
olives in baking dish. Cut olives in small pieces. Bake V 2 hour in
oven to brown. MRS. G. B. DILLON.
PORK ROAST WITH SPICED APPLES: Select a second cut of
fresh ham, remove the shin, scrape fat, and wipe with cloth wrung
from cold water. Sear the meat thoroughly on both sides, then
put in a medium oven for an hour, then low heat for an hour and
a half. Use four or five tart apples. Cut into lengths, core but
do not peel. Make a syrup of l 1 /^ cups of sugar, !/2 CU P water,
add 6 whole cloves and few gratings of lemon rind. Boil until
spins a thread. Remove from fire, add apples, and in a few min-
utes turn fruit over carefully and allow to clarify. Pour spiced
syrup over the roast on serving platter, garnish with apples and
parsley. MRS. L. B. PAYNE.
MEAT SUBSTITUTES
Editor Mrs. C. P. Snyder
WELSH RAREBIT: 1 Ib. cream cheese, grated, 5 slices boiled
ham chopped fine, 1/4 CU P milk. Heat the cheese, ham, and milk
together over a low fire or in a double boiler, and when the cheese
is entirely melted, place on toast and serve very hot. Fried bacon
may be served instead of the ham. Serves six. MRS. RALPH.
BAKED EGGS: 2 eggs, l /2 cup milk, 2 tablespoons soft bread
crumbs, 1 tablespoon butter, 14 teaspoon salt, 1/8 teaspoon pap-
rika. Butter two individual moulds, and break an egg into each
Mix salt and pepper in milk, and pour half of the mixture over each
egg. Melt the butter and add to the crumbs. Place the buttered
crumbs on top of each egg. Bake in a moderate oven 20 minutes.
Serve in moulds. MRS. L. W. McKEE.
HAM AND POACHED EGGS: Make a white sauce, using li/ 2
cups milk, 3 tablespoons flour, and 3 tablespoons butter. Heat 1
or 2 cups finely chopped ham, or ground cooked ham, with white
sauce. Pour it over buttered toast. Serve one piece of toast, with
creamed ham on it and one poached egg, to each person.
MRS. B. F. TRAUGER.
CHEESE OMELET: 3 eggs well beaten, y% teaspoon salt, 1/2 tea-
spoon baking powder, 1/2 cup bread crumbs, !/2 CU P grated cheese,
1 cup milk. Mix well and pour in buttered baking dish and bake
like custard. Fish may be used instead of cheese to vary this dish.
Sufficient for four persons. MRS. C. B. DILLON.
46
PIES AND PASTRY
Editor Mrs. Wilson Giffin
PIE CRUST: 1 cup flour, 1/3 cup lard, 1/4, cup cold water (a little
more or less, as needed), V-j teaspoon salt. Line inside or outside
of pan and stick with fork and bake. MRS. O. P. GIFFIN.
ONE, TWO, THREE PIE CRUST: 1 cup flour, 2 tablespoons lard,
3 tablespoons water, 1 teaspoon salt. Never fails.
MRS. SPICER.
PIE DOUGH: 3 cups flour, 1/2 teaspoon salt, i/ teaspoon baking
powder, 1 cup lard. Pour over it 1/2 cup boiling water. Stir and
mix with flour. Set in ice box until cool. Will keep several days.
2 pies. MRS. RAMSEY.
LEMON PIE: Mix 1 cup sugar, 2 tablespoons flour. Add 3 table-
spoons lemon juice and yolks of 2 eggs slightly beaten, add 1 cup
milk and 1 tablespoon melted butter. Cook in a double boiler
until thick and pour into pastry shell. Cover with meringue of
white of 2 eggs and 4 tablespoons of sugar. Place in a slow oven
to brown. MRS. L. H. KENNEDY.
LEMON PIE (Superior): Take a deep dish, grate into it the out-
side rind of two lemons; add to that a cup and half of white sugar,
two heaping tablespoons of unsifted flour, (or one of cornstarch) ;
stir it well together, then add the yolks of 3 well-beaten eggs,
beat this thoroughly, then add the juice of the lemons, two cups of
water and a piece of butter the size of a walnut. Cook in double
boiler. When cool pour into a baked pie shell. Add three small
tablespoons sugar to the well-beaten whites. Spread whites on
pie and place in oven to brown. MRS. TRAUGER.
PEANUT BUTTER PIE: 1 teaspoon hot water, 1/4 cup peanut
butter, 1 egg, 4 tablespoons corn starch, 2 cups milk, 14 CU P sugar,
1/2 teaspoon salt, V4 teaspoon cinnamon, 1 teaspoon lemon extract.
Add hot water to peanut butter and mix well. Add unbeaten egg
and cream. Dissolve corn starch in milk. Add this to first mixture.
Then add sugar, salt and cinnamon. Beat until smooth. Cook,
stirring constantly in double boiler until thick. Remove from fire
and add lemon. Pour into pastry shell previously baked. Cool
before serving. MRS. G. B. DILLON.
MINCE PIE: 2 pounds beef, 1/2 pound suet, 1/2 pound butter, 5
pounds apples, 2 pounds currants, 2 pounds raisins, 3 tablespoons
cinnamon, 2 tablespoons mace, 2 tablespoons allspice or cloves, 1
tablespoon nutmeg, 3 pounds brown sugar, 1/2 gallon sweet cider.
Boil until apples are thoroughly cooked. MRS. C. P. SNYDER.
47
PUMPKIN PIE: 1 cup pumpkin, 1 cup sugar, 1 tablespoon flour,
1 egg beaten separately, 1 cup milk, 1 level teaspoon salt, 1 tea-
spoon salt, 1 teaspoon cinnamon, 1 teaspoon cloves. Bake slowly
about an hour or till filling is firm. MRS. SPICER.
CREAM PIE: 1 cup sugar, 1 pint milk, 2 tablespoons corn starch,
1 teaspoon vanilla, 2 eggs (save whites for tops). Cook until thick
on fire and put in crust that has been baked. Make a meringue of
the whites and put on top and place in a slow oven to bake for
about 20 minutes. One can make a pumpkin pie over the same
recipe by adding one cup pumpkin and cinnamon and ginger or
whatever spices you like. MRS. O. P. GIFFIN.
BUTTERSCOTCH PIE: 4 egg yolks, 1% cups brown sugar, 1
tablespoon butter, 1 tablespoon corn starch, 1 tablespoon flour.
Beat yolks, sugar, corn starch and flour together with cold water
to make a paste. Add 2 cups boiling water and butter. Cook
until thick. Flavoring. MRS. L. H. KENNEDY.
NUT PIE: 1 cup brown sugar, 2 heaping tablespoons flour, 1 tea-
spoon salt, 2 egg yolks, 2 scant cups milk, 1 teaspoon cinnamon, 1
cup nut meats. Add nut meats and cinnamon after filling is cooked.
Pour into pastry shell and cover with meringue made of egg whites.
MRS. SPICER.
CAROMEL COCOANUT PIE: 1 cup brown sugar, li/ 2 cups milk,
11/2 tablespoons flour, 2 egg yolks or one whole egg, 1 tablespoon
butter, 1 cup grated cocoanut. Bake pie crust. Heat milk and
sugar in double boiler, add flour and slightly beaten egg and cook
until thickened, stirring constantly. Take from fire, add butter
and beat until nearly cold. Pour in baked pie crust and sprinkle
cocoanut on top. Return to oven to brown.
MRS. B. H. TRAUGER.
CHOCOLATE PIE: 1 cup sugar, 5 tablespoons flour, 1/8 teaspoon
salt, 2 cups milk, 2 egg yolks, 1V2 squares melted chocolate, Vo tea-
spoon vanilla. Mix sugar, flour and salt, add gradually milk ana
beaten egg yolks. Cook in double boiler fifteen minutes. Add
melted chocolate. Cook until thick (about ten minutes), and add
vanilla. Fill crust and cover with meringue. Bake in moderate
oven until light brown. MRS. L. W. McKEE.
DATE CUSTARD PIE: 2 cups milk, 1 cup dates, stoned and cut
small, 2 eggs, 1 tablespoon sugar, 14 teaspoon salt, pastry. Scald
milk and dates. Beat eggs slightly with sugar and salt. Add milk
and dates and pour into pastry lined pie plate. Bake in hot oven
(400 degrees) for first 10 minutes, then reduce heat to 350 degrees
F. and bake 25 to 30 minutes or until custard is firm.
MRS. C. P. SNYDER.
48
PRUNE PIE: 1 cup stewed prunes, 1 cup milk, V-> CU P sugar, 2
egg yolks (whites for top), butter the size of a walnut, 1 table-
spoon flour. Cook until thick, add 1/2 cup nuts if desired and use
whipped cream instead of egg whites. Put filling in crusts that
are already baked. MRS. O. P. GIFFIN.
BURNED SUGAR PIE: 1 cup sugar, 2 cups milk, 2 tablespoons
flour, 2 or 3 eggs (save, the whites for the tops). Place sugar in
iron skillet over fire and brown slowly until all sugar is dissolved,
then add filling; stir and cook very slowly until sugar is all dis-
solved as sugar crystalizes when rest of filling is added. Put in
crust which has been baked and make meringue of whites of eggs
beaten light and 1 tablespoon sugar to each egg white. Spread
over top of pie and bake in slow oven for about 20 minutes.
MRS. O. P. GIFFIN.
CREAM PIE: Mix together 1 cup sugar (2/3 white and 1/3
brown), 1 heaping tablespoon flour, pinch of salt and sprinkle of
nutmeg. Add two egg yolks, 1 teaspoon vanilla and 1 cup thin
cream. Beat whites of 2 eggs and add to mixture. Mix this well
and pour into lined pie tin. Bake slowly until a delicate brown.
MRS. PAUL CAREY.
GREEN TOMATO PIE: Select five or six tomatoes that are just
beginning to ripen. Peel, cut fine and squeeze juice out. Mix 1
cup sugar and 3 tablespoons flour with tomatoes. Put all in lower
crust, sprinkle thick with allspice. Add 3 tablespoons vinegar and
bits of butter. Then upper crust. MRS. PAUL CAREY.
RELISHES
Editor Mrs. Boyce
SPICED SWEET FIG PICKLES: 5 Ibs. figs, 1 teaspoon soda.
Method: Scald figs for several minutes in hot water containing
soda. Drain. Prepare syrup, boil a few minutes before adding
figs, then let simmer for 2 hours. Use 1 cup white sugar, i/ cup of
brown to every cup of vinegar. Two cups of vinegar will be suffi-
cient for the above amount of figs. Use any spices desired. Place
one clove in each fig. MRS. C. P. SNYDER.
GRAPE CONSERVE: 1 pint grapes, 14 cup raisins, 1 small orange,
nuts. Pulp grapes, cook until soft, then put through a sieve and
add skins, orange pulp, and raisins. To every cup of this add 1
cup of sugar and cook until desired consistency. When removed
from fire, add nuts. MRS. L. H. WALTERS.
49
DILL AND PIMENTO RELISH: 2 large or 3 small dill pickles,
sliced thin, 1 can pimentos, sliced thin, 2 cups vinegar, 1 cup sugar.
Bring vinegar and sugar to a boil. Add pimentos and dill pickles
and let boil five to ten minutes. MRS. BOYCE.
CUCUMBER PICKLES: V> do/en onions sliced, 3 dozen cucumbers
sliced, sprinkle with salt, let stand one hour, and drain. 1 cup
sugar, 2 cups vinegar, 1 teaspoon ginger, 1 teaspoon cassia, 1 tea-
spoon white mustard seed, 1 teaspoon celery seed, 1 teaspoon salt,
y% teaspoon pepper. Heat together, add cucumbers and onions and
heat again. Seal in jars while hot. MRS. L. H. KENNEDY.
MINT SAUCE: 1 cup chopped green mint leaves, i/> cup vinegar,
14 cup powdered sugar. Mix one hour before serving.
MRS. RAMSEY.
PEPPER HASH: 12 green peppers, 12 red peppers, 14 onions.
Remove seeds of peppers, grind fine and cover with boiling water.
Chop onions. Drain peppers and put in kettle with onions and 1
Ib. of brown sugar, 1 pint of vinegar, salt to taste. Boil for 1 hour
and seal in jars. MRS. C. P. SNYDER.
CRANBERRY CONSERVE: Pick over and wash 1 Ib. of cran-
berries, cook slowly with iy% cups water, till tender. Rub through
a sieve. Add 1 cup nut meats, 1 cup raisins and for each cup of
the above mixture add % cup of sugar. Cook slowly till thick.
Cool. MRS. EDWARD McLAVY.
TUMERIC PICKLES: 12 large cucumbers, 6 large onions. Let
stand in salt water for 1 hour. Boil together for 20 minutes with:
1 pint vinegar, 1 cup sugar, 1 teaspoon each of cinnamon, mus-
tard and celery seed, 1 tablespoon of tumeric powder, 1 teaspoon
salt, !/<> teaspoon pepper, ^fa teaspoon ginger. Seal in jars.
MRS. L. H. KENNEDY.
CHILI SAUCE: 1 dozen ripe tomatoes, 4 large onions, 4 red pep-
pers all chopped fine, 4 cups vinegar, 2 tablespoons salt, 2 table-
spoons each of ground cloves, cinnamon and ginger. Boil 2 hours
MRS. P. R. BOYCE.
50
SALADS AND SALAD DRESSINGS
Editor Mrs. Harold Reese
BUTTERFLY SALAD : Place two asparagus tips on center of dish.
Cut slices of pineapple in half. Place round side to asparagus.
Use olive for head and pimentoes cut in strips for feelers. Put dots
of olive and pimento on pineapple for markings. Serve with may-
onnaise. MRS. RAMSEY.
TUNA FISH SALAD: Six or eight potatoes diced, one can tuna
fish, one cup chopped celery, add little cucumber, three table-
spoons chopped green pepper or parsley, moisten with mayonnaise.
Season to taste. Serve on cup shaped leaves of lettuce. Garnish
with radish roses. MRS. CALHOUN.
JELLO SALAD: 1 pkg. lemon jello, % cup celery chopped fine,
% CU P apples chopped fine, 1 cup walnuts chopped fine. Mix these
in jello as it begins to set and put in molds. When ready to serve,
turn out of moulds on to crisp lettuce leaves and put mayonnaise
over it. MRS. O. P. GIFFIN.
PERFECTION SALAD : 1 tablespoon granulated gelatine, 4 table-
spoons cold water, 4 tablespoons vinegar, 1 tablespoon lemon juice,
1 cup boiling water, 4 tablespoons sugar, iXg teaspoon salt, 2/3 cup
diced celery, 1/2 CU P shredded cabbage, 1 green pepper chopped,
2 tablespoons pimento cut fine. Add cold water to gelatine, and
let it stand for five minutes. Add boiling water. When thoroughly
dissolved add vinegar, salt, lemon juice, and sugar. Mix well.
Add celery, cabbage, green pepper and pimento when jello begins
to set. Pour into a mould which has been dipped in cold water.
Allow to set in a very cold place for one hour. Serve with salad
dressing. MRS. L. W. McKEE.
SPAGHETTI SALAD: Cook spaghetti until done, cool. Add
dried celery, pickles, hard boiled eggs and boiled ham. Mix with
cooked salad dressing. MRS. RAMSEY.
" For Health and Efficiency " KFON Thurs. at 2
DR. ELMER S. CLARK
Osteopathic Physician and Surgeon
602-3-4 F. & M. Bldg. Phone 627-76
51
TOMATO JELLY FOR SALAD: 2 cups tomatoes, i/ 2 cup water,
1 tablespoon sugar, 2 cloves, 1 bay leaf, 1 teaspoon salt, 2 table-
spoons gelatine. Simmer the tomatoes, water, sugar, bay leaf,
cloves, and salt, for ten minutes. Strain. Soak the gelatine in 2
tablespoons of cold water and add the hot vegetable mixture.
Pour into small wet moulds and chill. Serve with salad dressing
on a leaf of lettuce. Six portions. MRS. R. J. SIPHERD.
MAH JONG SALAD: 1 cup cooked chicken diced, 2 cups celery
diced, 1 cup of canned mushrooms diced. Dress with mayonnaise
and mix. Garnish with thin slices of hard boiled egg yolk topped
with olive rings. Serve on lettuce. MRS. R. J. SIPHERD.
RAISIN SUNFLOWER SALAD: Soften one three-ounce package
of cream cheese with 2 teaspoons of mayonnaise. Heap the center
of six beds of lettuce. Then arrange slices of sliced canned
peaches around the cheese to resemble a sunflower. Garnish with
seedless raisins and serve. MRS. S. ALEXANDER.
CART WHEEL SALAD: Cut tomato down about one half way.
Take sliced cucumber and place in each division. Place on cup
shaped lettuce leaf. Serve with oil mayonnaise. Poinsettia Salad
is made in the same way only cutting down farther and separating
each section. Cut strips of cucumber or celery and put in between
each section radiating from the center. Garnish with a salad
dressing in the center and dash of paprika. MRS. CALHOUN.
PIMENTO-JELLO SALAD: Use lemon jello. When it begins to
thicken add: 1 cup finely chopped celery, 1 cup shredded cab-
bage, J/2 green pepper cut fine, 2 slices pimento, !/2 teaspoon salt,
2 tablespoons vinegar or lemon juice, l /z teaspoon mustard, pa-
prika. MRS. HAROLD REESE.
EGG AND TOMATO CANAPE: 3 hard cooked eggs, 14 teaspoon
salt, 1/8 teaspoon paprika, 3 large firm tomatoes, mayonnaise,
lettuce. Cook fresh eggs 30 minutes, just below boiling point.
Remove shells and while warm pass through ricer or food grinder.
Add salt, paprika, and a few drops of onion juice. Pack tightly in
a tall glass jar and set in cool place for 4 or 5 hours. Remove from
glass and cut in slices (!/2 inch). Cut tomatoes into thick slices
crosswise. Place lettuce leaf on serving plate, then slice of tomato,
then slice of egg. Cover both with French dressing.
EDITH B. FISHER.
PEAR SALAD: Use either fresh or canned pears, halved. Fill
the center with a mixture of ground dates, nuts, maraschino cher-
ries and salad dressing. Sprinkle mild ground cheese over whole
and garnish with whole cherries. MRS. CALHOUN.
CARROT BANANA SALAD: 3 bananas, 2 small carrots, 1/4 cup
salted peanuts. Cut up bananas. Add carrots (ground). Then
peanuts. Mix with mayonnaise dressing. Serve on a lettuce leaf.
MRS. HAROLD REESE.
52
DATE SALAD: 1 Ib. dates, 3 oranges, 1 head lettuce, 1 cup chop-
ped apples, 1 cup chopped celery, fruit salad dressing. Clean and
stone dates, cut in thin strips, mix apples, celery and half dates
with dressing, place the sliced orange on shredded lettuce, spread
evenly with apple and celery mixture, continue until all is used,
and top with dressing, and garnish with the rest of the dates.
MRS. CALHOUN.
PRUNE SALAD: Remove pits from large cooked prunes. Fill
center with a mixture of cheese and walnuts. Place three or four
on a nest of lettuce leaves and serve with salad dressing or whipped
cream. MRS. B. H. TRAUGER.
VEGETABLE JELLO SALAD: 2 packages Jell-well (lemon).
Fix as for Jello. Pour a little in each mould, add cabbage cut fine,
peas, pimentoes. Fill moulds with jello; let set. When ready to
serve, turn out on lettuce leaves, put on each a spoon of salad
dressing, top with chopped nuts. MRS. RAMSEY.
TOMATO EGG JELLY FOR SALAD: 1 cup tomato juice, 3 table-
spoons lemon juice, ^ CU P very mild vinegar, 2 bay leaves, 1/2
tablespoon sugar, leaves of one stalk of celery, 1 tablespoon gela-
tine. Bring to a boil, fill moulds % full. When beginning to set
place 1/2 hard boiled egg in each. Serve on shredded lettuce with
mayonnaise. Recipe enough for six. MRS. KERR.
PINEAPPLE SALAD: 1 can sliced pineapple, dates, English wal-
nuts, maraschino cherries, whipped cream. Put lettuce on plate,
then a slice of pineapple, three dates which have been stuffed with
walnut meats and rolled in powdered sugar. Cover with whipped
cream and put a cherry on top. MRS. CALHOUN.
CANDLE SALAD: Place pineapple slice on lettuce. Cut banana
in half crossways. Stand one half of banana in center of pine-
apple. Drip some whipped cream down banana, and top it with
a cherry to form the flame. MRS. TRAUGER.
TWENTY-FOUR HOUR SALAD: 1 large can sliced pineapple, i/ 2
Ib. marshmallows, 1 Ib. almonds (in shell), blanched, yolks of 4
eggs, 1/2 pint of cream, 1/2 pint whipping cream, pinch of salt.
Place over fire in a double boiler 1/2 pint of ordinary cream. When
partially heated, add the well beaten yolks of four eggs, pinch of
salt and 2 tablespoons of sugar. When thick, .remove from fire and
set aside to cool. While this custard is cooling drain the juice
from the pineapple and cut the fruit into long slices. To the cut
up pineapple add the cut almonds and marshmallows, (each cut in
6 pieces). Fold pineapple, almonds and marshmallows together
with a fork. Then pour over this mixture the cold custard. When
thoroughly mixed, fold in i/2 pint of whipped cream. A table-
spoon of lemon may be added if you prefer. Set in a cool place
until the next day, or you can make it in the morning and put it in
the ice-box until evening. This serves from 12 to 15 persons.
MRS. CALHOUN.
53
BEET SALAD: 2 cups cooked and diced beets, i/> cup chopped
nuts, 1 cup dressing, 3 eggs, hard boiled. Add these to 1 table-
spoon of gelatine soaked in 1 tablespoon of cold water and
added to 1 cup boiling water. Let harden and cut in cubes.
Serve on lettuce leaf with mayonnaise. MRS. L. H. KENNEDY.
CARROT SALAD: Shred carrots, mix nuts, salt, pepper, sugar to
taste. Add salad dressing. Serve on lettuce. MRS. RAMSEY.
PINEAPPLE AND CARROT SALAD: 1 package of lemon jello,
1 cup grated pineapple (drain off the juice), 1 cup grated carrots,
Mix pineapple and carrot into jello as it begins to set. Pour into
moulds and when firm serve on crisp lettuce leaf with mayonnaise.
MRS. L. H. KENNEDY.
VEGETABLE SALAD: 1 can small peas, 1 small bottle olives
sliced, 1 head cabbage sliced fine, 1 large tomato sliced thin, 3 hard
boiled eggs, salt and pepper. Mix all together, using enough may-
onnaise to moisten. Chill before serving. EDITH B. FISHER.
PEA SALAD: 1 can peas, 2 hard cooked eggs, 3 sweet pickles, 6
small radishes red, % cup diced cheese, mayonnaise. Chop or
slice eggs, pickles, and radishes. Add a little salt to peas. Com-
bine all ingredients together with mayonnaise.
MRS. CALHOUN.
APPLE SALAD: 3 apples, i/ 2 celery stalk, juice of i/ 2 lemon, 2
tablespoons sugar, salad dressing. Serve on lettuce leaf will
serve seven. MRS. RAMSEY.
PINEAPPLE SALAD: Place on a lettuce leaf: 1 slice pineapple,
in center put a marshmallow. Cover marshmallow with dressing
and sprinkle with ground nuts. MRS. HAROLD REESE.
MOCK CHICKEN SALAD: 4 Ibs. veal, 3 Ibs. pork. Cook with
slow fire until tender. When cold, dice, and add 2 cans peas, 2
cans pimentoes, celery, sour pickles, hard boiled eggs, lettuce and
oil salad dressing. Enough to serve 20 people.
MRS. B. H. TRAUGER.
LUNCHEON DELIGHT: 1 cup chopped pimentoes or olives, 1/2
cup chopped almonds. Add 2 cups seasoned cottage cheese.
Place lettuce leaves on large platter, place quartered pears all
around, and in center, pile cheese. Garnish with long strips of red
pimento. EDITH B. FISHER.
MACARONI SALAD: 1 package of cooked macaroni, 1 medium
bell pepper (chopped fine), V-> cup pimento (cut in small pieces),
1/2 cup grated cheese, 1 cup celery (chopped fine), 4 sweet pickles,
salt, mix all with dressing. MRS. HAROLD REESE.
PINEAPPLE AND CHEESE SALAD: Take pimento cheese and
roll into balls. Place a ball in center of pineapple slice. Sprinkle
with paprika. Serve on crisp lettuce. Mayonnaise may be added
if desired. MRS. B. H. TRAUGER.
54
HONOLULU SALAD: 6 slices canned pineapple, i/ii cup cottage
cheese, 1 tablespoon chopped pimento, 1 teaspoon chopped green
peppers, 1/4 teaspoon salt, 6 nutmeat halves, 6 pieces of lettuce, 6
tablespoons of salad dressing. Add chopped pimento, green pep-
per and salt to the cottage cheese. Work altogether well, shape
into balls one inch in diameter. Place a ball in the center of each
slice of pineapple, which has been arranged upon a piece of let-
tuce. Place a nut meat upon the top of each cheese ball. Serve
one tablespoon of salad dressing upon each service.
MRS. L. W. McKEE.
EUCLID SALAD: 6 cooked beets (uniform size), 1 pkg. Philadel-
phia cheese, 1 pimento chopped, 4 olives, chopped fine, paprika,
salt, capers, mayonnaise. Scoop out the center of beets and stuff
with cheese mixed with pimento, olives, seasoning and enough
mayonnaise to make creamy, putting a caper on top. Lay on a
lettuce leaf with a spoonful of mayonnaise beside each beet. Gar-
nish with tiny balls of beets rolled in finely chopped parsley. Serve
very cold. MRS. RALPH.
SUNBONNET BABY SALAD: 10 halves pears, 20 cloves whole,
20 almonds, 10 thin slices pimento, 10 tablespoons salad dressing,
10 pieces of lettuce. Arrange halves of canned pears, round side
up, on lettuce leaves, which curl closely about the pear, and have
the effect of a hood. Place cloves in the pear for eyes, blanched
almonds for ears, and slip thin slices of canned pimento into cuts
made for mouth, and nose. The expressions may be varied. Put
salad dressing around outside of pear to represent hair and arrange
a bow of red pimento under the chin of the sunbonnet baby.
MRS. L. W. McKEE.
PIMENTO SALAD: 2 pimentoes, 1 cup Philadelphia cream cheese,
1/2 cup chopped nuts, cream, lettuce French dressing. Wash
pimentoes and dry on a towel. Fill with the cheese which has been
slightly salted and has the chopped nuts and just enough cream
in it to blend all together well. Put on ice and let get very cold.
Just before serving, slice with a very sharp knife and place slices
carefully and daintily on lettuce. Season all with French dress-
ing. Serves nicely with brown bread sandwiches for luncheon.
MRS. RALPH.
CUCUMBER AND RADISH SALAD: 1 cup diced cucumbers, l/ 2
cup diced radishes, 2 teaspoons chopped onion, 1 teaspoon salt,
1/4 teaspoon pepper, 4 tablespoons salad dressing, 4 lettuce leaves.
Mix cucumbers, radishes, onions, salt and pepper. Add salad
dressing. Serve on lettuce leaves. MRS. L. W. McKEE.
55
DELICIOUS FRUIT SALAD: 1 can (medium size) fruit salad,
lOc marshmallows, 2 oranges, 1 apple, grapes, peaches, pineapple
or other fruits in season to make up desired quantity. 1/2 pint
cream. Cut all the fruit into small pieces and let stand until just
before serving. Whip the cream stiffly and stir into the fruit.
Place on lettuce leaf and garnish with bits of cherry from the
canned fruit and chopped nuts. Serves from 4 to 8 depending on
extra amount of fruit added. MRS. RALPH.
STUFFED TOMATO SALAD: 4 tomatoes, 1 cup chopped cab-
bage, 1/2 teaspoon salt, 14 teaspoon paprika, 4 tablespoons salad
dressing. Stuff fresh tomatoes with cabbage, seasoned and mixed
with salad dressing. Arrange the tomatoes on lettuce leaves and
place one tablespoon salad dressing on top. Add a small piece of
green pepper or a sprig of parsley to the salad dressing.
MRS. L. W. McKEE.
APPLE, CELERY AND GREEN PEPPER SALAD: 1 cup tart
apple cut in 1/2 inch cubes, 2 tablespoons lemon juice, 2/3 cup
celery, diced, 1 large green pepper, cut in strips, 1 teaspoon salt,
!/2 teaspoon paprika, 6 tablespoons salad dressing. Mix lemon
juice and apples to prevent discoloring. Add the celery, green
peppers, salt, paprika, seasoning and salad dressing. Serve cold
on lettuce leaves. MRS. L. W. McKEE.
POINSETTIA SALAD: Wash well shaped uniform tomatoes.
Divide the tomato into six or eight petals cutting just through the
skin and nearly to the bottom (stem end). Place on lettuce leaf,
bend loosened petals down on the plate. Cut tomato into sections
the same size as the petals, but not entirely through the bottom.
Top with salad dressing. MRS. R. J. SIPHERD.
VEGETABLE SALAD: 1 cup diced tomatoes, 1/2 cup diced celery,
/4 CU P chopped green pepper, 2 tablespoons chopped onion, 1
tablespoon salt. Mix with salad dressing and serve on crisp lettuce
leaves. MRS. R. J. SIPHERD.
BEAN SALAD: 1 can kidney beans, 1 cup chopped sweet pickles
and 1 cup chopped celery. Mix thoroughly with mayonnaise.
MRS. PAUL CAREY.
FRUIT SALAD: 1 cup diced bananas, 2 tablespoons lemon juice,
1/2 cup diced celery, 2/3 cup peanuts, 1/2 cup salad dressing. Mix
all the ingredients and serve on lettuce leaves.
MRS. R. J. SIPHERD.
CABBAGE SALAD: Shred 1 cup white cabbage, 1/2 cup each of
diced pineapple, orange pulp and seeded grapes. Serve on lettuce
with mayonnaise topped with cherries. MRS. ROY FRENCH.
SALAD DRESSING: 2 tablespoons sugar, 2 tablespoons flour, 1
egg, 1 cup milk, salt, 1 teaspoon mustard, 1 cup vinegar. Mix to-
gether and cook until thick. To thin, add can of condensed milk.
MRS. RAMSEY.
56
MAYONNAISE: 1 small can condensed milk, 2 tablespoons sugar,
1 teaspoon salt, 2 tablespoons French's Prepared Mustard. Whip
well with egg beater. Add slowly */ cup salad oil and 14 cup
lemon juice or vinegar. MRS. L. H. KENNEDY.
FRENCH DRESSING: 1 cup vinegar, i/2 CU P oil* 1 teaspoon mus-
tard, 2 teaspoons paprika, 2 teaspoons Worcestershire sauce, 3
teaspoons salt, 14 CU P sugar, 1 large onion, 1 can pimentoes, 1
green pepper. Put onion, pimentoes, and pepper through the food
chopper. Mix with egg beater or put in jar and shake well. Ex-
ceptionally good. MRS. SPICER.
PINEAPPLE SALAD DRESSING: li/ 2 tablespoons butter, i/ 2 cup
sugar, 1 tablespoon flour, 2 eggs, pineapple juice, 1/2 pint whip-
ping cream. Cream butter and sugar, add flour and the beaten
eggs. Heat juice of one large can sliced pineapple and add to
above mixture. Cook until thick (about three minutes over flame
longer in double boiler). Cool and add whipped cream. This
makes dressing enough for salad for 12 people.
MRS. CALHOUN.
MAYONNAISE DRESSING-; 1 egg yolk, 1 teaspoon sugar, 1 tea-
spoon salt, 1 teaspoon prepared mustard, 1 tablespoon vinegar, 1
cup oil. Mix egg, sugar, salt, mustard and vinegar together, add
oil very slowly, beginning with a few drops and gradually increas-
ing amount, beating continually. MRS. SPICER.
WHIPPED CREAM DRESSING: 2 egg yolks, 1/2 cup sugar, 1/8
teaspoon pepper, 1 cup cream, 1/2 cup vinegar, 1/2 teaspoon salt,
2 tablespoons butter. Mix yolks, sugar, vinegar, season and cook
in double boiler until thick. Add butter. When ready to serve add
whipped cream. Good for fruit salad. MRS. RAMSAY.
MAYONNAISE: 14 teaspoon mustard, salad oil, 1 egg, salt. Mix
and add salad oil slowly. When thick add vinegar or lemon juice,
1 teaspoon. Add more oil, beat until thick. For fish salads add
catsup. MRS. RAMSAY.
BOILED SALAD DRESSING: 1 tablespoon flour, 1 tablespoon
shortening, 1 teaspoon salt, 2 eggs well beaten, 1/2 CU P sugar or less,
14 teaspoon mustard, V cup vinegar. Mix all the dry ingredients
and blend with the shortening. Add the beaten eggs, then the
vinegar. Cook until thick. When cool sweet cream may be added
to thin. MRS. R. J. SIPHERD.
CABBAGE SALAD DRESSING: 1/2 cup milk, 1/3 cup sugar, 1
rounding tablespoon flour, 1 egg. Cook on top of stove until thick
then add */> CU P vinegar. When cool, add to cabbage just before
serving. VELMA SNYDER.
57
SANDWICHES AND SANDWICH FILLINGS
Editor Mrs. C. M. Ralph
DEVILED EGG SANDWICH FILLING: 3 hard boiled eggs, 14
cup mayonnaise, 12 sweet pickles chopped, 12 olives chopped, 1
teaspoon butter. Salt and pepper to taste, also a little curry pow-
der if desired. Powder the hard egg yolks and mix with other in-
gredients. Chop egg whites into bits, and add to mixture. Serve
in sandwiches with lettuce. Garnish each sandwich with an olive
and sweet pickle. MRS. RALPH.
MARSHMALLOW SANDWICHES: Toast marshmallows when
soft press betwene crackers. MRS. L. W. McKEE.
HAM SANDWICHES: 15c boiled ham, i/ 2 dozen small sweet
pickles, 2 hard boiled eggs. Put all through the meat grinder and
add enough mayonnaise dressing to spread well. Butter bread and
use the above filling for sandwiches. MRS. O. P. GIFFIN.
DENVER SANDWICHES (for picnic fare): 1 quart ground raw
ham, 6 eggs (beaten up) (carry in a pint jar), 1 cut ground onion,
piece of butter, fry onions in butter until brown. Put in raw ham.
Cook slowly until done, but not very brown. Put in beaten egg and
cook until right to spread on bread. Serve with coffee.
EDITH B. FISHER.
DATE AND NUT SANDWICHES: 1 cup Dromedary Dates stoned,
l /2 CU P shelled nuts, 1 teaspoon salt and 1 teaspoon lemon juice,
buttered graham bread. Pass dates and nuts through fine cutter
of food chopper, add lemon juice and salt and mix. Spread between
slices of buttered graham bread and cut into desired shapes.
MRS. C. P. SNYDER.
CHOCOLATE SANDWICHES (for children's parties) : 2 squares
unsweetened chocolate, melted. Add 2 tablespoons of rich, hot
cream, 1 teaspoon vanilla and enough sifted powdered sugar to
make of consistency to spread. Finely chopped nut meats may be
added. Grated cocoanut will make another variety. Spread be-
tween split lady fingers, then slices of angel food or sunshine cake,
or unsweetened crackers. MRS. L. H. WALTER.
NUT AND CHEESE SANDWICH: Mix equal parts of cream
cheese and chopped walnuts. Season with salt and pepper, or for
variety add a little tart jelly instead of pepper. Spread on crackers.
MRS. DOUGAN.
EGG SANDWICH: Chop fine the whites of hard-boiled eggs and
force the yolks through a strainer or potato ricer. Mix yolks with
whites, season with salt and pepper and moisten with mayonnaise
dressing, spread between slices of buttered bread.
MRS. DOUGAN.
58
PIMENTO AND OLIVE SANDWICH: ^ cup mayonnaise, 1 pack-
age soft pimento cheese, 12 chopped olives (stuffed or plain), 12
chopped sweet pickles. Mix all the ingredients well. Cut the
bread in strips 3 inches long and 1 inch wide, without crusts, and
spread with mixture. Lettuce may be put into the sandwiches if
desired. MRS. RALPH.
BACON DELIGHTS: Bacon delights are made by spreading rye
bread with a mixture of beaten egg and snappy cheese, with a
slice of bacon on top, and baking in a hot oven until the bacon is
done. These are tasty and nice for lunch.
MRS. L. H. WALTERS.
PEANUT BUTTER SANDWICHES: Spread peanut butter be-
tween slices of buttered bread and toast the whole sandwich.
Serve hot. MRS. DOUGAN.
CREAM CHEESE, RAISINS, AND NUT FILLING: 1 package
Philadelphia cream cheese, 4 tablespoons of raisins (seedless), 1
tablespoon chopped walnuts. Mix all thoroughly and if a little
too stiff, moisten with a little cream until it spreads readily. Take
two slices of white bread and one of brown for each sandwich.
Take one slice white and spread with mixture, cover with brown
and spread this with any variety of tart jelly, finishing with the
other white slice. Cut in strips 3 by 1 inch. MRS. RALPH.
FRUIT SANDWICHES: Remove stems from figs and chop fine.
Cook in double boiler with small quantity of water until a paste is
formed. Cool the mixture, add a few drops of lemon juice and
spread on thin slices of buttered bread. Sprinkle with finely chop-
ped peanuts and cover with slices of buttered bread.
MRS. DOUGAN.
SANDWICH FILLING: 2 cups cold roast pork or veal chopped up,
1% cups sweet relish. Mix with enough salad dressing to make
soft paste. EDITH B. FISHER.
CLUB SANDWICHES: Arrange on a slice of toasted bread a slice
of broiled bacon, a slice of cold chicken. Cover chicken with may-
onnaise dressing, then a slice of ripe tomato, a lettuce leaf and
cover with a slice of toasted bread. MRS. DOUGAN.
SALMON SANDWICH: 1 cup salmon, picked apart, 1/4 cup sweet
relish or chopped pickles. 1 teaspoon lemon juice. Mix thorough-
Iv spread on buttered bread, add a lettuce leaf, and cut into
shapes. MRS. C. M. RALPH.
CHEESE SANDWICHES: 1 package Bluhill pimento cheese, 3
sweet cucumber pickles. Mix thoroughly with mayonnaise dress-
ing. Place between buttered bread. MRS. C. P. SNYDER.
NUT AND RAISIN SANDWICH: Make a filling of 1 cup chopped
raisins and 1/4 cup chopped nuts moistened with mayonnaise dress-
ing Spread between 2 thin buttered slices of bread.
MRS. L. H. KENNEDY.
59
SOt/PS
Editor Mrs. L. H. Kennedy
VEGETABLE SOUP: 1 cup tomato, 1 stalk celery, 1 small onion,
1/2 carrot diced, 1 teaspoon of chopped parsley, 2 cups water, salt
and pepper. MARTHA SPICER.
SPINACH SOUP: 1 bunch young spinach, 4 cups milk, salt to taste.
Cook spinach in very little water for 10 minutes. When cool, press
through coarse sieve or chop finely. Add to milk and let come to
boil over slow fire. Salt and thicken with little flour if desired.
MRS. C. P. SNYDER.
MINUTE TAPIOCA TOMATO BISQUE : 1 pint strained tomatoes,
2 tablespoons butter, 2 tablespoons minute tapioca, salt, pepper
and sugar to taste, pinch of soda, l!/2 pints of hot milk. To strained
tomatoes add butter, tapioca, salt, pepper, sugar, soda, and cook
15 minutes in double boiler. When ready to serve pour hot soup
gradually into hot milk. Serve with croutons.
MRS. L. H. KENNEDY.
CHICKEN SOUP: Boil chicken until tender, if too fat, skin. Sea-
son to taste. Make thickening as for gravy, whites of 2 eggs, one
pint sweet cream. Whip each seperately, thin stir into soup. Nice
to place a few blanched almonds in, when serving.
MRS. CALHOUN.
60
VEGETABLES
Editor Mrs. Ramsey
EGGPLANT CASSEROLE: Pare and slice 1 eggplant. Slice 1
large onion and 1 green pepper. Put eggplant, onion and pepper
in frying pan and brown. Place browned vegetables in greased
casserole, alternating with tomatoes (4 fresh ones or 1 can).
Season each layer with salt and pepper and bake in moderate
oven 40 minutes. MRS. GURNEY.
CORN PUDDING (vegetable): 3 cups corn, 2 tablespoons flour,
1 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons butter, 2 cups
milk, 2 eggs, iy% tablespoons sugar. Beat yolks and add salt,
pepper, butter, milk and sugar. Then add flour to corn thoroughly.
Then add corn mixture to egg mixture. Beat whites of eggs and
fold into pudding. Bake for 30 minutes (400 degrees).
MRS. C. P. SNYDER.
POTATOES ESCALLOPED WITH BACON: 3 medium sized
potatoes, 3 slices of bacon, 14 teaspoon salt, 1/8 teaspoon paprika,
2 tablespoons flour, 1 cup mjlk. Broil bacon, cut each piece in
three parts. Butter a casserole and place in it a layer of peeled,
sliced potatoes. Sprinkle part of flour, salt, and paprika over pota-
toes, and add three pieces of bacon. Continue in this manner until
dish is filled. Pour milk over contents, and bake 40 minutes in
moderate oven. MRS. L. W. McKEE.
CORN PUDDING: 1 small green pepper, 1/2 onion, 2 tablespoons
butter, 3 tablespoons flour, 1 teaspoon salt, i/2 teaspoon paprika,
14 teaspoon nutmeg, 1/8 teaspoon red pepper, 1 cup milk, 1 cup
canned corn, 1 teaspoon baking powder, 1 egg, 2 tablespoons soft
bread crumbs, 1/2 cup buttered bread crumbs. Wash pepper, re-
move seeds and cut in fine strips. Chop onion fine and cook with
pepper and butter for 5 minutes. Stir constantly. Add flour, sea-
sonings and milk. Bring to boiling point. Add corn, baking powder,
egg well beaten and soft bread crumbs. Mix and put in greased
baking dish, cover with buttered crumbs and bake in moderate
oven 30 minutes. Serve hot as vegetable. Sufficient for four
persons. MRS. G. B. DILLON.
STUFFED BAKED TOMATOES: 6 medium sized tomatoes, 1 Ib.
round steak ground, 1 stalk celery (this may be omitted), 1 small
slice onion, sprig of parsley. Cut thin lid from tomatoes and care-
fully scoop out the inside, making a cup. Grind all the other in-
gredients together, season, add 5 tablespoons of the tomato and 3
tablespoons bread crumbs. Mix well, stuff tomato cups and put
on the lids. Bake in a pie plate or open casserole with 1 inch of
water in the bottom, for 30 minutes. This may be made in any
desired amount by using more or less tomatoes and meat. Serves
6. MRS. RALPH.
61
BAKED POTATOES AND CHEESE: 6 large baked potatoes, 1 3
cup hot milk, 2 teaspoons salt, 14 lb. cheese (rub through the
grater), 1/8 teaspoon paprika. Cut potatoes in half lengthwise
and scoop out centers. Mash thoroughly. Add cheese to hot milk,
and beat with egg beater until smooth. Mix with potatoes, add
seasonings and whip until light and creamy. Refill potato shells
and bake in hot oven for 10 minutes. MRS. TRAUGER.
CREAMED CAULIFLOWER: Cook cauliflower a little, drain, and
in a baking dish, put a layer of cauliflower, a layer of cheese and
cracker crumbs, and repeat several times. Pour over the top some
white sauce. Bake. MRS. RAMSEY.
CANDIED SWEET POTATOES: Select medium sized sweet pota-
toes and boil until tender. Remove the skins, and cut in halves
lengthwise. Brown in skillet in Crisco and butter. When browned
on both sides, turn fire very low and put an asbestos mat under
skillet. Sprinkle 1/2 cup brown sugar over potatoes and add small
bits of butter. Put tight cover on skillet and let set for 20 minutes.
MRS. L. H. KENNEDY.
SALMON AND TOMATO: 1 can salmon, 1 cup stewed tomatoes,
1 tablespoon melted butter, 14 teaspoon butter, 1 8 teaspoon
pepper, 1/2 teaspoon baking powder. Remove all bone and skin
and flake salmon. Mix in other ingredients, turn in a baking dish,
put buttered bread crumbs on top and bake in a moderate oven
20 minutes. One can of tomato soup may be used instead of stewed
tomatoes. Sufficient for six persons. MRS. G. B. DILLON.
BAKED ASPARAGUS: 2 bunches fresh asparagus or 1 Ib. can
of canned asparagus, 2 tablespoons butter, 2 tablespoons flour, 2
cups milk, 1/4 cup grated cheese. 1 8 teaspoon pepper, 1 cup
soft bread crumbs, 4 hard cooked eggs. 1 teaspoon salt. Boil
asparagus until tender, drain and cut in !4-inch pieces. Make a
sauce of the butter, flour, milk and seasonings and crumbs. Put a
layer of asparagus in the bottom of a baking dish, add sauce and
hard cooked eggs chopped, repeating until dish is filled. Sprinkle
with dried buttered crumbs mixed with cheese and bake about 20
minutes in a moderate oven. MRS. E. H. RALPH.
CpRN AND TOMATOES BAKED: 2 cups corn, 2 tablespoons
minced onion, 6 small tomatoes, 1 tablespoon butter, 1/2 CU P bread
crumbs, 1 teaspoon salt, 1/8 teaspoon pepper. Peel tomatoes and
cut into small pieces. In frying pan brown onions and then cook
tomatoes 10 minutes. Fry corn in separate pan. Combine and
season and bake for 10 minutes at 400 degrees. Cover with bread
crumbs. MRS. C. P. SNYDER.
TOMATOES AND CORN: 1 can tomatoes, 1 can corn, i/ 2 H>. salt
pork. Grind salt pork, drain most of juice from tomatoes. Mix
all ingredients together. Add seasonings. Bake in buttered cas-
serole. Sprinkle buttered bread crumbs on top.
MRS. L. H. KENNEDY.
62
NUT SWEET POTATOES: Place layers in a baking dish of
cooked sweet potatoes, and 1/2 as many sliced raw apples with
sugar and chopped hazel nuts. Dot liberally with butter and top
with buttered crumbs and nuts. Bake in rather hot oven.
MRS. KERR.
POLISH BEETS: Chop a lOc piece of salt pork and fry brown.
Dice cooked beets and add to pork. Add pepper, salt, 1 table-
spoon flour, 1 small tablespoon sugar, and a little lemon juice.
Heat thoroughly and serve. MRS. RAMSEY.
VOLCANO POTATOES: Hot mashed potatoes, 1 tablespoon grated
cheese, paprika. Make potato cones about 3 inches high and place
in greased pie pan. In top of each cone, make a narrow deep
indentation. Mix a tablespoon of grated cheese with a little salt
and enough paprika to color it quite red, and fill each potato cone
with this mixture. Sprinkle more cheese over cones and place in
hot oven until cheese melts and covers sides of cones. This may
be made in one large cone. MRS. C. P. SNYDER.
LYONNAISE POTATOES: 2 tablespoons onion, 2 tablespoons
butter, 1 cup cold boiled potatoes, cut in Vs-inch cubes, i/4 teaspoon
paprika, 1/2 teaspoon salt, 1 teaspoon chopped parsley. Place 1
tablespoon butter in frying pan and when hot add onion. Let onion
cook until it is brown. Add salt and parsley, the rest of the butter,
the potatoes and paprika. Stir well. Cook until potatoes are well
browned. MRS. L. W. McKEE.
CANNED CORN AND CHIPPED BEEF: Chop i/ 2 pound of chip-
ped beef fine, add 1 cup of corn and 1 cup of milk, 1/8 teaspoon
pepper. Pour into greased casserole, cover with one cup of crumbs
mixed with 2 tablespoons melted butter. Bake 350 degrees thirty
minutes. MRS. S. ALEXANDER.
FRIED SUMMER C OUASH: Wash squash and slice thin, put in
hot frying pan, with tablespoon Crisco or butter, sprinkle with
sugar, a little salt and pepper. Cover and cook until tender.
MRS. RAMSEY.
SCALLOPED CORN: Arrange 2 cups of corn, 3 cups of tomatoes,
4 onions, in 6 layers in greased casserole, sprinkle each layer with
salt, pepper and bits of chopped green pepper. Dot the top with
tablespoon butter. Bake 350 degrees F. 30 minutes.
MRS. S. ALEXANDER.
STRING BEANS AU GRATIN: Wash 1 pound green beans, string
and shred, arrange 1/3 of the beans in a greased casserole; sprin-
kle with salt and pepper and 1/4 cup of grated cheese. Continue
using the 1 / 3 of beans and 14 of grated cheese on each layer. Pour
1 cup top milk into one side of dish. Bake 350 degrees F. for 75
minutes. MRS. S. ALEXANDER.
63
SCALLOPED SWEET POTATOES AND APPLES: Parboil sweet
potatoes in skins, after paring, cut in 1/2 inch slices crosswise and
arange in layers with sliced cooking apples, white or brown sugar
and butter dotted on each layer. Add water to steam and bake
in a covered dish. MRS. S. ALEXANDER.
FRIED GREEN TOMATOES: Select solid green tomatoes, wash
and slice 1/3 inch thick. Dip each slice in beaten egg, which has
1 tablespoon of water added to it, then dip in dry bread crumbs,
which have salt and pepper added to them. Fry in butter in skillet
until tender and brown on both sides. This is nice served with a
roast. MRS. L. H. KENNEDY.
EGG PLANT A LA CREOLE: Peel egg plant and dice large.
Cover with clear cold water and bring to a boil. Then drain and
add a little salt and enough fresh water to cook nearly soft. When
nearly soft and still hot, add hot tomato sauce and simmer till soft
or put in fireless cooker. Let stand awhile to mellow before serving.
TOMATO SAUCE: Fry some sliced bacon, then drain the bacon
and use the fat to fry some onion, stirring all the time. Fry until
golden brown and soft. At the same time have tomatoes with a
little sweet pepper or chili pepper, simmering. Crush the bacon
very small, add to the tomatoes, and then add the fried onion while
hot. Be sure the tomatoes and onions are both hot when they are
put together. MRS. CALHOUN.
BAKED PARSNIPS: Boil parsnips until soft. Drain off water
and mash smooth. Season with salt and pepper and turn into a
small buttered baking dish. Cover with rolled crackers and pieces
of butter. Brown in hot oven. MRS. CALHOUN.
CANDIED SWEET POTATOES: Boil sweet potatoes with skins
on. When done, remove skins and slice potatoes into 1 inch slices.
Place in a hot skillet which contains 1/2 CU P dissolved white sugar.
Turn potatoes while browning. MRS. C. P. SNYDER.
64
WEIGHTS AND MEASURES
Ounce of granulated sugar equals two level tablespoonfuls.
Ounce of flour equals four level tablespoonfuls.
Ounce of butter equals two level teaspoonfuls.
Ounce of ground coffee equals five level tablespoonfuls.
Ounce of cornstarch equals three level tablespoonfuls.
Ounce of thyme equals eight level tablespoonfuls.
Ounce of grated chocolate equals three level tablespoonfuls.
Ounce of pepper equals four level tablespoonfuls.
Ounce of salt equals two level tablespoonfuls.
Ounce of mustard equals four level tablespoonfuls.
Ounce of cinnamon equals four level tablespoonfuls.
Ounce of mace equals four level tablespoonfuls.
Ounce of curry equals four level tablespoonfuls.
Ounce of chopped suet equals four tablespoonfuls.
Ounce of olive oil equals two tablespoonfuls.
3 teaspoons equals 1 tablespoon.
16 tablespoons equals 1 cup.
4 cups equals 1 quart.
4 quarts equals 1 gallon.
8 quarts equals 1 peck.
4 pecks equals 1 bushel.
16 ounces equals 1 pound.
2 tablespoons butter equals 1 ounce.
2 cups butter or lard equals 1 pound.
2 tablespoons sugar equals 1 ounce.
2 2/3 cups powdered sugar equals 1 pound.
2 cups granulated sugar equals 1 pound.
2 2/3 cups brown sugar equals 1 pound.
4 tablespoons flour equals 1 ounce.
4 cups flour equals 1 pound.
5^ cups coffee equals 1 pound.
2 quarts of tea equals 1 pound.
8 egg whites equals 1 cup.
16 egg yolks equals 1 cup.
65
HOUSEHOLD SAVING HINTS
Prevent Fruit From Gathering Mold: Place a box of lime in the
closet in which jams, preserves, etc., are stored away. It will pre-
vent mold from gathering on the fruit.
Time Table for Roasts: Beef, sirloin, rare, 8 to 10 minutes per
pound. Beef, sirloin, well done, 12 to 15 minutes per pound.
Beef, rolled, rib or rump, 12 to 15 minutes per pound. Turkey,
20 minutes per pound. Goose, 18 to 20 minutes per pound.
Chicken, 1 to li/2 hours, 3 to 4 pounds weight. Duck, 1 hour.
Mutton, well done, 15 minutes per pound. Veal, well done, 20
minutes per pound. Lamb, well done, 15 minutes per pound.
Pork, well done, 30 minutes per pound.
Clogging of Salt Cellar With Dampness: A little corn starch
mixed with salt will keep it from clogging with dampness. A
few grains of rice can be mixed with salt in shakers lor the same
purpose.
Remove Onion Odor From Hands: Rub them with salt and wash
in cold water.
Stringing Beans: Plunge them in boiling water for three minutes,
then every bit of the string can be easily removed.
Poached Eggs: When poaching eggs add a little vinegar to the
water, besides salt. This sets the eggs and keeps them in good
shape.
Mixing Fudge: When mixing fudge put teaspoon of flour in milk
and mix well. The fudge will be more creamy and stay soft.
Baking Whole Fish: If it is laid upon a piece of greased cotton
cloth and then placed in pan and baked, it can be removed easily
and slipped from cloth to platter.
Meaning of French Cookery Terms: Aspic Savory jelly for cold
dishes. Au Gratin Dishes prepared with sauce and crumbs and
baked. Bouchees Very thin patties or cakes. Baba A peculiar
French sweet yeast cake. Bechamel A rich wine sauce made
with stock. Bisque A white soup made of shellfish. Bouillon
A clear soup stronger than broth but not as strong as consomme.
Braise Meat cooked in a closely covered pan, so that it retains
its flavor. Breacher A rich, unsweetened French cake.
Pointers in Baking: When oven is too hot at first, a crust will
form on the cake and prevent its raising. It is best to have the
oven a little slow at first, then increase the heat after ten minutes.
Baking powder biscuits should be baked in a very quick oven,
as hot as possible without burning the biscuits. One that will
brown a piece of white paper in one minute is none too hot.
66
The Term "Folding" in Recipes: The term "folding" used in
recipes means the cutting down and lifting up of the mixture
in such a way as to distribute it as little as possible.
Absorbing Grease While Frying Doughnuts: Put a raw potato
in the fat while frying doughnuts, as it will soak up grease and
keep doughnuts from soaking it.
Prevent Pie From Becoming Soggy: To prevent the under crust
from becoming soggy, as it will when baked with juicy fillings,
mix half the sugar you intend to use in filling with an equal amount
of flour, and sprinkle on under crust before you bake.
Lemon Juice: Before squeezing lemons heat them thoroughly
and you will obtain nearly double the quantity of juice.
Keeping Cheese: To prevent cheese getting mouldy, wrap it in
a cloth that has been dipped in vinegar and wrung as dry as pos-
sible. Keep in a cool place.
Flavor in Garden Peas Shellc : The shells of the garden pea have
such excellent flavor in them, and it is a mistake to allow them
to go to waste. They may be boiled by themselves to make a soup
or to improve the flavor of other soups, or they may be boiled until
well wilted and then removed from the water, after which the
peas themselves may be boiled in the same water. In the latter
case, make any pea dish, and the result is sure to surprise and
please any housewife who has been in the habit of not using the
pods.
Remove Salty Taste in Gravy: A pinch of brown sugar will take
away the salty taste.
A Pickling Hint: In putting up pickles, horseradish is called for.
If no fresh root is to be obtained, use the seeds of a green pepper
instead. This will give them a good flavor. Seeds of one big
pepper will be sufficient for two hundred medium pickles.
White Oilcloth on Cupboard Shelves: Tack white oilcloth on
cupboard shelves where you keep your grocery supply. You can
easily move things and wipe with a damp cloth, and it is always
clean.
How to Sharpen Your Meat Grinder: Grind a piece of scouring
brick through the chopper and see how well it sharpens and also
polishes it.
Egg Stains on Silver: Rub silver spoons which have been stained
by eggs with a little table salt.
To Clean Aluminum.: Do not use any powder that will scratch
the aluminum. Try wetting a cloth in kerosene and rubbing the
stains with this, then wash off thoroughly with soap and water.
Or clean with a paste of whiting, then wash and dry. Lemon
juice dropped on a cloth and rubbed on dark places in aluminum
pans will remove same.
G7
Prevent Cracking Glass Dishes: To prevent glass dishes from
cracking when pouring in a hot mixture, place a dish on a hot
cloth.
Cleaning the Garbage Container: A garbage container should
be made of such material that sterilization is possible. Galvanized
iron is commonly used. The can should be thoroughly cleansed
and scalded with a hot soda solution at least once a week, and
especially in hot weather chloride of lime or other suitable dis-
infectant should be used liberally.
To Clean Jewelry: A teaspoonful of ammonia to a teacup of
water, applied with a rag, will clean silver and gold jewelry
perfectly.
Cleaning Ivory Handles: Ivory handles that have become black-
ened may be cleaned by rubbing them with lemon dipped in salt.
Stained enameled pans can also be cleaned by rubbing them with
coarse sand and lemon pulp.
Cleaner for Painted Walls: Dissolve two ounces of borax in two
quarts of water and add one tablespoon ammonia. Use half this
quantity to each bucket of water; do not use soap. Wash a small
amount of the paint at a time and rub dry with a clean rag.
White Spots on Dark Mission Furniture: Clear olive oil will
remove all white spots and make it look just like new. It is good
for any dark furniture.
To Polish Woodwork and Furniture: The wood trim of a room,
as well as furniture, will take on a soft polished look if rubbed
occasionally with a mixture of two parts of linseed oil and one of
turpentine. Apply with a woolen cloth. The oil "feeds" the
wood and helps to preserve it.
Sweeping a Dusty Carpet: To sweep a carpet without raising
a dust and at the same time brighten the colors, add a half cupful
of gasoline to a pail of water and dampen the broom with it.
Sweeping the Room: Before sweeping a room scatter over the
floor small bits of newspaper dampened in water, to which a
spoonful of borax and one of ammonia have been added. This
will both lessen the dust and brighten and disinfect your carpet
or rugs.
For Cleaning Tan Shoes: Rub shoe with powdered pumice stone
before shining. It will remove almost every mark or stain.
To Clean White Kid Shoes: Make a smooth, thin paste of flour
and benzine and apply with a brush. When done place outside
to air, and when dry brush with a cloth. Your shoes will be like
new.
Renovating a Felt Hat: Use a fine grade of emery paper and you
will obtain beautiful results.
68
Restore Black Goods and Hats to Natural Color: The solution
is a simple one and consists in sponging the article or garment
thoroughly with alcohol. This process will not injure the most
delicate fabric and it will emerge from the bath looking like new.
Laundry Aid: If you wish your table linen to look nice, do not
put it through the wringer, as it makes creases that will not come
out even if the cloth is ironed when very damp. In fact, any
clothes that you wish to look very nice when ironed will be better
if they are wrung by hand.
To Whiten Fabrics That Have Become Yellow: After washing
let soak over night in a tub of clear water, to which is added a
teaspoonful of cream of tartar. When ironed they will be a pure
white.
To Shrink Fabrics: Soak them well in water, allowing them to
stand until every thread is saturated and dry without much wring-
ing that is, hang them on the line when dripping wet. When
dry they may be sprinkled and ironed in the usual way, or they
may be pressed before quite dry.
Keep Colored Wash Goods From Fading: Soak it over night in
a solution of sugar of lead and water, allowing an ounce of the
former to two gallons of the latter.
For Mildew: Take soft soap, rub well on all the mildewed spots,
then sprinkle thick with salt and rub in with the soap; lay on
the grass in the sun. It will all bleach out. If home-made soap
cannot be had, dissolve a cake of laundry soap in a little hot water
so it will be like soft soap. This will not injure any white goods.
69
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Rooms 205-6 Babb Building 132 Pine Avenue
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ADDED RECIPES
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Phone 621-361 for Particulars, or Call at Our Factory
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This Cook Book printed by the SPRAGUE PRINTING CO., 2250 1-2 Lewis Ave.,
just off Hill St. We print Wedding Invitations, Business and Calling Cards,
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Graduate of the American Conservatory
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