NORMAN
HERMAN
GEOFFREY
The law defines optometry as the meas-
uring of the powers of the human eye and
the making of lenses for the aid thereof.
Nearly all eye troubles are caused by
defective power or by eye strain and an
Optometrist
is one who devotes his en-
tire attention to relieving
the annoyances thus
caused.
So when you have
trouble with your eyes it
may be to your advantage
to consult
Herman Davis
& Sons
Optometrists
1014 K Street
Sacramento
HERMAN DAVIS
BUILDING
Home
1 cup of Common Sense
1 dash of Happiness
1 large size Smile, beaten in with the
bright side of life
Exclude all hatred, remorse and jealousy.
And Then Purchase Your Home
Funishings at
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The Most Complete in Sacramento
Does the largest groceteria business in Northern
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B
RANDS of national fame line our
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possible by five-store quantity buying,
by cash selling, by quick turnover.
Every conceivable package- food need
you'll readily fill from our amazingly
varied assortments whether you plan a
delicious picnic or an elaborate dinner.
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part of the city for a very small charge.
Resolve now to make your next food-
buying trip to Male's and save substan-
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LOWEST FOOD PRICES ON QUALITY BRANDS!
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HALE BROS., Inc.
JOHN F. PULLEN, Potentate WILLIAM BOWDEN, Recorder j
Ben Ali Temple
A. A. O. N. M. S.
Office, Mezzanine Floor, Hotel Sacramento
Stated Meeting
Second Tuesday of Each Month
P. 0. Box 594 Sacramento, Calif. Main 2689
JL , _
CHOICE RECIPES
Edited and Compiled by
Members of the Eastern Star
of Sacramento
Add to your meal some merriment
And a thought for kith and kin,
And then as a prime ingredient
A plenty of wit thrown in.
But spice it all with the essence of love,
And a litte whif of play,
Let a wise old book and a glance above
Complete a well-spent day.
For the Benefit of the
Building Fund
Eastern Star Hall Association
of Sacramento, Cal.
the Preference of Sacramento House-
wives for three-quarters of a century.
For virtually three-quarters of a century
since 1853 has Capital Milk been a sym-
bol of consistent quality and the highest
degree of purity. The faithful maintenance
of these standards throughout the years has
made Capital Milk the favorite of Sacra-
mento housewives.
For all household uses, but particularly
in their cooking do these housewives prefer
Capital Milk, because of its rich, creamy
smoothness and consistency. They have
learned that the delicious flavor of Capital
Milk means much in the success of pies and
cakes, light fluffy biscuits and other tempt-
ing dishes.
In all the recipes in this book that call
for milk, insure best results by using Capital
Milk.
INC.
I3ttic5 ft.
Phorn C.P.23DO
>=r=i---
makers oF Liberty Ice Cream
Contents
Page
Title Page 1
Favorite Recipes of Past Grand Matrons and Past Grand Patrons,
O. E. S. of California 5
Recipes for Large Gatherings 13
Canapes 15
Soups 17
Fish 21
Entrees 23
Meats and Poultry 29
Meat Sauces 41
Luncheon Dishes 43
Salads 45
Salad Dressing 53
Preserves and Pickles 55
Vegetables 63
Spanish Dishes 71
Eggs 73
Bread, Muffins, Waffles 77
Sandwiches 89
Cakes 95
Desserts, Pastry and Pies 125
Desserts 131
Frozen Desserts 143
Confectionery 145
Beverages 148
Miscellaneous Recipes Too Late For Classification 150
Hints .. ...155
Press of Larkin Printing Co.
Binding by Silvius & Schoenbackler
Department Cuts Courtesy Woodland Mail
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FRIBBLE SCHOOL OF BUSINESS
824 Jay Street Main 2501
CHARLES J. NOACK CO.
JEWELERS
Watches Silverware
Diamonds Stationery
EASTERN STAR JEWELS TO ORDER
ALSO A LARGE ASSORTMENT OF
EASTERN STAR PINS CARRIED IN STOCK
Established 1870
1022 K Street Sacramento, Calif.
FAVORITE RECIPES
of
Past Grand Matrons and Past Grand Patrons
0. E. S. of California
ARTICHOKE RING
(Zella Whitford Samson, W. G. M.)
Twelve artichokes
One cup cream
One cup milk
Six eggs
One cup bread crumbs (fresh).
Boil artichokes until they can be
rubbed through a colander. Add cream,
milk, bread crumbs, and well-beaten
yolks of eggs, and when mixed fold in the
stiffly-beaten whites. Pour in greased
ring, set in pan of hot water, and bake in
moderate oven until firm.
Filling
One pound sweetbreads
Two calves' brains
One can button mushrooms
One pint cream
Four tablespoons butter
Four tablespoons flour.
To the melted butter, add flour and
cook until foamy, add cream, stir until
thick and creamy, add salt; add mush-
rooms and blanched sweetbreads and
brains, cut in dice.
To blanch sweetbreads and brains, soak
one hour in cold water, drain, cover with
cold water, add one tablespoon lemon
juice or vinegar, two or three cloves,
dash of pepper, and a tiny piece of bay
leaf, simmer about fifteen minutes; drain
and remove fibers.
SPICE CAKE
(Maud E. Bowes, P. G. M.)
One cup light brown sugar
One-half cup white sugar
Two eggs
One-half cup butter
Two-thirds cup milk
Three teaspoons baking powder
Two cups flour
One teaspoon each cinnamon and nutmeg
One-half teaspoon cloves
Cream butter and sugar. Add egg yolks,
well beaten, sift together flour, baking
powder and spices and add alternately
with the milk. Fold in the beaten egg
whites and add one teaspoon lemon juice.
Bake in flat pan in moderate oven.
PRUNE CAKE
(Maud Dezell Bradley, P. G. M.)
One large cup prunes (cooked and cut up
in small pieces)
One cup walnuts (cut with sharp knife)
One cup sugar
One cup butter
One and one-half cups flour
One teaspoon soda
One teaspoon baking powder
Six tablespoons sour milk
One-fourth teaspoon salt
One teaspoon cinnamon
One-half teaspoon cloves
One-half teaspoon nutmeg
One teaspoon lemon extract
One whole egg
Two yolks.
Cream butter and sugar. Add prunes,
eggs well beaten, milk, flour, spices, wal-
nuts, and last the soda and baking
powder. Bake in three layers (moderate
oven). Put together with boiled icing.
GINGERBREAD
(My Mother's Recipe)
(Guy Woodham Brundage, P. G. P.)
One-half cup sugar, one-half cup mo-
lasses, tablespoon shortening, mix thor-
oughly. Add one teaspoon soda, one tea-
spoon baking powder, two cups flour, one
cup milk (sweet or sour), one-fourth tea-
spoon ginger, one-fourth teaspoon of cin-
namon. Cook until done.
MRS. BYCE'S PLUM PUDDING
(Lyman C. Byce, P. G. P.)
Two Ibs. currants
Two Ibs. raisins
One Ib. suet
Three-fourths Ib. brown sugar
One Ib. flour (sifted)
One-half Ib. chopped citron and lemon
peel together
EASTERN STAR SELECT RECIPES
One-half Ib. fine bread crumbs
One large cup molasses
One tablespoon salt
One teaspoon cinnamon
One-half teaspoon cloves
One-half teaspoon nutmeg
Two tablespoons baking powder (Royal)
One cup blanched almonds (chopped)
Eight eggs, beaten good
Juice of one lemon
Two large cooking spoons extract of rose.
Mixing Order: Flour, sugar, spice,
molasses, eggs, nuts, suet, lemon, raisins
and currants. Last add baking powder.
Mix well. If not moist enough add sweet
milk.
Grease steeple mold well, and steam
ten hours if all is for one pudding. When
cooked in small cans, divide time accord-
ing. Serve with hard sauce or cream.
BAKED FISH
(Benj. B. Cartwright, P. G. P.)
A fish weighing from four to six Ibs. is
a good size, and should be cooked whole.
Make a stuffing of bread crumbs, butter,
salt, pepper, a little salt pork, chop fine
parsley and a little onion; mix in one
egg; thoroughly fill the body of fish and
sew it up; lay in a large dripping pan
and lay across the top three or four strips
of salt pork; put a pint of water in the
pan and bake one and one-half hours;
baste often. Serve with the following
sauce: One cup vinegar; beat yolks of
two eggs with tablespoon salad oil and
two tablespoons prepared French mustard
and a little red pepper; then add vinegar,
a little at a time; beat well together.
PUMPKIN PUDDING
(Ernest W. Conant, P. G. P.)
One cup cooked and sifted pumpkin
One-half cup bread crumbs
One-half cup sugar, beaten with yolks of
two eggs
One-half cup raisins
One-half teaspoon cinnamon
One-half teaspoon nutmeg
One-half teaspoon ginger
One cup rich milk.
Blend well, and bake in quick oven
forty-five minutes. Cover with meringue
made with whites of two eggs, one-half
cup sugar and tablespoon ground nuts.
Return to oven until a delicate brown.
PENOCHE
(A large recipe)
(W. K. Chambers, P. G. P.)
Three cups light brown sugar
One cup white sugar
Level teaspoon salt
One can Eagle Brand milk (Bordens, the
kind babies use)
One cup water.
Put in kettle, stir all the time while
cooking as it sticks if you do not. When
soft ball stage, remove and set pan in
basin of cold water. Add two tablespoons
butter and one tablespoon vanilla, add
walnuts, pour into buttered pan, mark
off in squares. This is better next day.
ALMOND TORTE
(Chlo A. Craig, P. G. M.)
Three cups ground almonds
Six eggs
Two teaspoons of baking powder
One cup sugar
One tablespoon flour
Beat yolks of eggs and sugar, add
ground almonds, flour and baking powder
and the beaten whites of eggs. Bake
in three layers and put together with
whipped cream.
Almonds are not blanched.
PINEAPPLE-PEACH SALAD
(Ada Marsh Dalton, P. G. M.)
On crisp lettuce leaf lay one slice of
pineapple. Fill center with freshly grated
cheese, invert a half of canned peach
over cheese, cover with mayonnaise to
which has been added five tablespoons
of whipped cream, and sugar to taste.
Sprinkle top with chopped nuts and gar-
nish with marischino cherry.
BEE HIVES
(Anna D. Dudderar, P. G. M.)
Line custard cups with spaghetti. (Take
the long spaghetti and cook until tender,
leave in water until lining the cups.)
Fill cups with cheese souffle and bake
twenty minutes. (Set cups in cold water
when setting in even.)
Cheese Souffle
(Anna D. Dudderar, P. G. M.)
Two tablespoons butter, three table-
spoons flour, blend, and add one-half cup
scalded milk, one-half teaspoon salt and
a dash of cayenne, then one-fourth cup
grated old English cheese or young
American cheese. Remove from fire and
EASTERN STAR SELECT RECIPES
add the yolks of three eggs beaten until
lemon color. Cool mixture and fold in
the whites of eggs beaten until stiff and
dry. Pour in spaghetti lined custard
cups and bake twenty minutes in a slow
oven. Serve with creamed shrimp or
crab.
SAUTE ROYAL (ENTREE)
(Mrs. P. W. Dohrmann, P. G. M.)
One medium lobster
One crab
One cup picked shrimps and fifty Cali-
fornia oysters in their liquor.
Cut up six ripe tomatoes, one clove
garlic, one large sweet pepper, one stalk
celery and some parsley. Cook these
together three-fourths of an hour, strain
and set aside.
In another saucepan cook together
one-half cup butter, one-half cup pastry
cream and three tablespoons flour. When
well blended add the oyster liquor, a wine
glass sherry, a dash paprika and pinch of
salt, and then the strained tomato sauce.
Now add the lobster, cut in dice; the
shredded crab and the oysters, and cook
until oysters curl on edge.
Serve hot in entree dishes with cheese-
sticks.
Also delicious if made of sweetbreads
and mushrooms substituted for lobster,
etc.
ORANGE MARMALADE
(Effie Easton, P. G. M.)
One orange
One lemon
One grapefruit
Four pints of water
Four pounds of granulated sugar.
Fruit should be large and perfect as
rinds are used. Wash fruit well, scrub-
bing with brush, dry thoroughly. Slice
fruit without peeling thin and small. Re-
move seeds. Put sliced fruit into kettle
with four pints of water, soak over night.
In morning boil one and one-half hours
(will be soft), add four pounds of sugar,
boil for another one-half hour. Skim off
surface impurities. Turn into glasses.
When cold cover with melted paraffin,
when hardened cover with the top.
This recipe will make ten glasses of
A No. 1 marmalade.
BAKED STEAK
(Robert Edgar, P. G. P.)
Take a thick porterhouse or tenderloin
steak, at least one inch thick; place in
double roaster, cover with sliced onions
and mushrooms, and over all pour a gen-
erous allowance of tomato catsup. Put
a little water, season with salt and pep-
per, and bake in rather a slow oven for
about one hour. Serve at once.
APPLE CAKE
(Louise Mae Elsensohn, P. G. M.)
One cup apples ground
One-half cup butter .
One cup sugar
One cup Sun-Maid raisins
Five tablespoons water
One teaspoon allspice
One teaspoon soda
One-half cup nut meats
Few grains salt
Flour.
Put apples through food grinder; cream
butter and sugar; add ground apples,
mix; add water, mix; add spices, salt and
soda, mix; add fruit and nuts, mix; then
stir into mixture flour enough to make
very stiff. Bake one hour in slow oven.
WORLD'S FAIR CAKE
(Gertrude S. Freeman, P. G. M.)
Six tablespoons of grated chocolate,
three of milk, three of sugar, put in a
dish and beat till thoroughly dissolved.
Three eggs beaten separately. One and
one-half cups sugar, one-half cup butter
creamed together; two cups flour with
one teaspoon baking powder, one-half cup
milk, add chocolate, yolks of eggs, half
of the milk and flour to half of the
creamed butter and sugar; the rest of
the mixture with the white of eggs. Bake
in two layers.
Frosting
Two cups sugar, one-half cup milk,
butter size of an egg; boil ten or twelve
minutes; beat till cold.
DEVIL CAKE
(Clara A. Giberson, P. G. M.)
One-half cup boiling water, one-half cup
ground chocolate and one-half teaspoon
soda; set aside to cool. One and one-half
cups brown sugar, one-half cup butter;
cream together. Add two well beaten
eggs, one-half cup sour milk, pinch of
salt, two cups flour, one teaspoon baking
powder, rounded; mix well. Add cool
mixture last. Bake in three layers.
Sweet milk may be used, in which case,
use two teaspoons baking powder; but
add a pinch of soda to the first mixture,
on account the brown sugar and choc-
olate.
EASTERN STAR SELECT RECIPES
Filling
Two tablespoons of cocoa or chocolate,
two tablespoons black coffee, one tea-
spoon vanilla, powdered sugar to make
stiff cream.
GRAHAM BREAD
(Mary Ellen Gillespie, P. G. M.)
Two cups graham flour
One cup flour
One and one-half cups milk
One-half cup molasess
One teaspoon baking powder
One-half teaspoon soda (in molasses)
One cup raisins
Salt.
Bake about forty-five minutes or one
hour.
WELSH RAREBIT
(A. Hammer, P. G. P.)
Put into chafing dish for eight to ten
persons:
Four cups cheese, eastern, grated or cut up
Two rolls butter, rolls size of walnut.
Heat in pan over water dish a little,
then add:
Six to eight tablespoons cream.
Continue to heat until mixed, then
season.
Dash cayenne
Two tablespoons Worcestershire sauce
Small amount mustard, mixed
Ten to fifteen drops tabasco sauce
Some salt.
When mixed, add:
Four eggs, beaten
One-half cup ale or stale beer
Cook until stiffening up.
Serve on crackers.
LADY FINGER CAKE
(Maude Noble Haven, P. G. M.)
Part I Two squares unsweetened
chocolate (buy Baker's chocolate in a
four-square cake, and use two of the
small squares), melt this chocolate in
double boiler over hot water. Then beat
together one-half cup sugar, yolks of four
eggs, and add one-fourth cup water. Mix
this with the chocolate and cook in
double boiler until thick (about fifteen
minutes). Set aside to cool.
Part II One-half cup unsalted butter,
one cup powdered sugar, one-half cup
chopped walnuts, one teaspoon vanilla.
Mix and add to Part I.
Lastly, add well-beaten whites of four
eggs.
Line spring form pan with butter, then
with lady fingers (split). Fill with mix-
ture, cover with layer of lady fingers,
cover with whipped cream (one-half
pint), to which is added a little sugar
and vanilla. Sprinkle over the top a little
nutmeg. Set in refrigerator over night,
or about twelve hours, before using.
Instead of Part I, may use orange
flavor as follows:
Part I One cup orange and lemon
juice (four oranges, one and one-half
lemons), four egg yolks (well beaten),
four tablespoons flour, one-half cup sugar.
Cook in double boiler until thick.
POTATO CAKE
(Ella Tyler Hall, P. G. M.)
Two-thirds cup butter
Two cups sugar
Two cups flour
One cup mashed potatoes
One-half cup sweet milk
Four eggs
One cup grated or ground chocolate
One cup chopped walnuts
Two teaspoons baking powder
One teaspoon each cloves and cinnamon
One-half teaspoon each nutmeg, allspice.
Cream butter and sugar; add yolks,
well beaten; sift baking powder, flour
and spice; add alternately with milk; add
potatoes, chocolate and lastly whites of
eggs, well beaten.
SHRIMP WIGGLE (Chafing Dish)
(Minnie Hiner, P. G. M.)
One can French peas
Two tablespoons butter
One pint bottle cream
Two cans shrimp
Two level tablespoons flour.
Melt butter and stir in flour. Then
add cream or milk to desired consistency.
Shred shrimps and add peas and shrimps.
Season with salt and pepper to taste.
Pour over crisp crackers or slices of thin
toast. Will serve between six and eight
people and makes a most delicious light
lunch.
CREAMED SWEETBREADS
(Wm. Frank Holman, P. G. P.)
Allow sweetbreads to stand in water
to which has been added one teaspoon of
salt, one or two hours before cooking.
Boil until tender. Cover with cold water,
allow to cool and pull apart removing
membrane.
Sauce
Two tablespoons flour
One tablespoon butter
EASTERN STAR SELECT RECIPES
One cup rich milk
One-half teaspoon salt
One-half teaspoon pepper.
Add sweetbreads to sauce, allow to
cook until heated thoroughly. This may
be served in ramekins or patty cases.
APPLE TORTE
(Annie M. Johnson, P. G. M.)
Peel and slice seven large apples, add
two tablespoons butter and six table-
spoons sugar. Cook twenty minutes,
stirring continually. Beat six eggs well
and add one pint of cream (sour or
sweet). One tablespoon vanilla. Add all
of the foregoing to the cooking apples.
Steam until it thickens, stirring. Take
ten cents worth of zweiback, rolled and
sweetened to taste, add cinnamon. But-
ter a spring-form generously, line a quar-
ter of an inch with the sweetened crumbs,
pour in the filling gradually, putting
crumbs on side and top. Put small
pieces of butter on top and bake slowly
one hour.
BLITZ TORTE
(Emma R. Leach, P. G. M.)
One cup sugar
One-half cup butter, creamed
Yolks of four eggs, beaten well
Three-fourths cup milk
Two cups flour
Two teaspoons baking powder
Vanilla.
Whites of four eggs, beaten stiff; add
one cup sugar, one-half cup finely chopped
nuts, spread on cake and bake.
Filling
One whole egg, one-half pint coffee
cream (sweet or sour), one tablespoon
corn starch, two tablespoons sugar,
vanilla, pinch of salt. Cook in double
boiler until thick.
CHOCOLATE POTATO CAKE
(Stella Morgan Linscott, P. G. M.)
Two cups sugar
Three-fourths cup butter
Four eggs (beaten separately)
One-half cup milk
Two cups flour
Two teaspoons baking powder
One cup ground chocolate (or cocoa)
One cup chopped walnuts
One cup chopped raisins (or currants)
One cup cold mashed potatoes
One teaspoon cinnamon
One teaspoon allspice (or cloves).
Cream sugar and butter. Sift flour and
baking powder together. Mix ingredients
in order given above. Bake in buttered
pan one hour in moderate oven.
BISCUITS (Baking Powder)
(Delos Mace, P. G. P.)
(Makes fourteen large biscuits)
Two cups flour
Four teaspoons baking powder
One-half teaspoon salt
Two or three tablespoons fat
Two-thirds cup milk or water.
Sometimes add orange marmalade.
N. B. Delos would not tell, but editor
thinks this is the recipe he used.
CREME OMELET
(Elizabeth Mary Marshall, P. G. M.)
A piece of butter size of walnut, two
tablespoons flour, one-half teaspoon salt,
dash of black pepper two cups of milk.
Make a cream sauce; allow cream sauce
to cool. Four yolks of eggs well beaten,
add to sauce whites of eggs, beat very
stiff and fold in. Bake in oven.
Hot biscuits served with this omelet
makes a quick luncheon dish.
GERMEA CAKE
(Fannie McCowan, P. G. M.)
Yolks of six eggs
Two cups powdered sugar
Three-fourths cup Germea
One-fourth cup stale bread crumbs
One teaspoon baking powder
One cup chopped nuts.
Add the beaten whites and bake in
three layers about thirty-five or forty min-
utes. Serve with whipped cream between
layers.
ANYTHING
"Anything that is good to eat is a
favorite of mine."
JOHN McNAB, Past Grand Patron.
ESCALOPED MEAT
(Wm. J. Mossholder, P. G. P.)
One tablespoon butter
Two tablespoons flour
One and one-half cups milk or stock
One cup meat
One cup macaroni
Bread crumbs, salt, pepper and cayenne.
Brown butter in pan, add flour and
cook until brown, add milk (cold), and
stir until thick. Cut meat in cubes, dust
with salt and pepper. If lamb or celery
are used celery salt may be added. Butter
baking dish, mix meat and macaroni with
10
EASTERN STAR SELECT RECIPES
sauce, add bread crumbs dusted with
salt and pepper and moisten with melted
butter.
CURRY OF MUTTON
(Ray Musser, P. G. P.)
One tablespoon butter
One tablespoon minced onion
One tablespoon curry powder
Two tablespoons flour
One pint stock or one and one-half cups
milk
One pint mutton, salt and pepper.
Melt butter in pan, add onion and cook
until slightly browned. Cut meat in
cubes and add to butter and onions,
brown slightly. Add sauce and cook until
tender. Serve with border of boiled rice.
PLANKED STEAK WITH
TOMATO SAUCE
(Ernest E. Noon, P. G. P.)
Put steak in iron baking dish. Cover
with one can tomatoes; three large
onions; piece garlic. Add water, let bake
about two hours. Thicken sauce after
removing steak, then pour over steak
and serve very hot.
ORANGE MARMALADE
(Carrie M. Peaslee, P. G. M.)
Discard the thick ends of four navel
oranges and slice thin through skin and
pulp. Slice three lemons after removing
peel and seeds. To every cup of the
mixed fruit add two of cold water and
let stand twelve hours, then boil thirty
minutes. Measure fruit and sugar cup
for cup, let mixture stand until sugar is
all dissolved, then boil until it jellies
(about half hour).
PINEAPPLE RICE
(Carrie Louisa Peaslee, P. G. M.)
Boil one cup rice until tender, drain,
and while hot add one large cup of well-
drained crushed pineapple and three-
fourths cup powdered sugar. Pack in
well-greased molds and chill.
Serve with whipped cream and sprinkle
with chopped nuts.
SHAMROCK SALAD
(D. W. Pierce, P. G. P.)
Remove the stems from two large
green peppers; cut each pepper into
halves and remove the seeds.
Cream one tablespoon of butter; beat
in two cream cheeses, one-half teaspoon
salt, one-half tablespoon cream, and one
dozen stuffed olives chopped very fine.
Use this mixture to fill the prepared pep-
pers. Press the filling in firmly and set
on the ice to become chilled.
With a sharp knife cut across to make
very thin slices; arrange on a bed of
heart leaves of lettuce, four slices to each
portion. Over all pour a little French
dressing with mustard.
Pour into a bowl two teaspoons mus-
tard (prepared); add one-fourth teaspoon
salt and one eighth teaspoon pepper.
Then gradually beat in three tablespoons
of oil and, lastly, one tablespoon and one-
half of vinegar. If desired, one-fourth
teaspoon of onion pulp may be added.
ORANGE LAYER CAKE
(E. M. Porter, P. G. M.)
Three eggs, whites
One egg, yolk
Three-fourths cup milk
One and one-half cups sugar
Two cups flour
One-half cup butter
Two teaspoons baking powder
One teaspoon vanilla extract.
Beat whites of eggs very stiff, add yolk
of one egg. Sift flour, sugar and baking
powder three times, then stir in milk and
add to the eggs. Melt butter and add
last. This makes three good layers.
Put together with following filling:
Juice of two oranges and grated rind of
one, juice of one lemon, one-half cup of
boiling water, three- fourths cup sugar,
yolks of two eggs, one heaping tablespoon
of flour, small piece of butter. Mix flour
with cold water, add egg last. Cover
cake with orange frosting.
TAPIOCA CREAM
(Frances E. Ryder, P. G. M.)
One quart milk
Three tablespoons tapioca
Three eggs
One-half cup sugar
Soak the tapioca over night in cold
water; in the morning heat the milk and
stir in the tapioca; when boiling, add
yolks of eggs and sugar; when as thick
as cream remove from the fire; when
cool, flavor and spread with the whites
of eggs whipped and sweetened.
SWEETBREAD SALAD
(Mabel B. Seymour, P. G. M.)
One cup sweetbreads
One cup cucumbers
Two tablespoons mayonnaise
EASTERN STAR SELECT RECIPES
11
Two tablespoons mixed seasoning
Two tablespoons whipped cream.
Allow sweetbreads to stand in water
one or two hours before cooking. Add
one teaspoon of salt to water and if
necessary change water once. Drain and
cover with boiling water, add one tea-
spoon salt and one teaspoon lemon juice.
When tender drain and cover with cold
water. When cool pull apart and remove
membrane. Pare and slice cucumbers
lengthwise then holding parts together
cut across the other way. Mix sweet-
breads and cucumbers, cover with dress-
ing and serve at once. Garnish with
lettuce leaves.
CHICKEN SPANISH FOR TEN
(Minnie Seymour, P. G. M.)
Three chickens, large fryers
One can full packed tomatoes (Del Monte)
Six dry onions (medium)
One clove garlic
Two bell peppers.
Cut up chicken and fry in one-half cup
olive oil and one-fourth pound butter in
Dutch oven or heavy fry pan, chop onions
and peppers fine, mash garlic and fry
after chicken has been taken out. Then
place all together in Dutch oven and
add tomatoes, one tablespoon sugar, salt
to taste and cook all slowly for about one
hour, or until chicken is tender but does
not drop from bones. Add a little cayenne
pepper if bell peppers are not hot.
SPICE LAYER CAKE
(Ivy Crane Shelhamer, P. G. M.)
One-half cup butter and one and one-
half cups white sugar, creamed together.
Add yolks of two eggs and one whole egg,
four tablespoons molasses, one cup sour
milk with one teaspoon soda dissolved in
two tablespoons hot water, one-half tea-
spoon nutmeg, one-half teaspoon cloves,
one teaspoon cinnamon, two and one-half
cups flour with two teaspoons baking
powder and a pinch of salt. Bake in
layers.
Tutti Fruitti Filling
Two and one-half cups white sugar and
one cup water boiled until mixture hard-
ens in cold water. Pour over well-beaten
whites of eggs. Add one cup chopped
raisins, one cup chopped walnuts (not too
fine), one cup chopped Maraschino cher-
ries. Flavor to taste, beat well, and
spread between layers and on top of cake.
SNOW PUDDING
(Maud Biglow Sibley, P. G. M.)
One tablespoon granulated gelatine
One-fourth cup cold water
One cup boiling water
One cup sugar
One-fourth cup lemon juice
Whites three eggs
Soak gelatine in cold water, dissolve in
boiling water, add lemon juice, strain,
and set aside to cool; occasionally stir
mixture, and when quite thick, beat with
wire spoon or whisk until frothy; add
whites of eggs beaten stiff, and continue
beating until stiff enough to hold its
shape. Mould, or pile by spoonfuls on
glass dish; serve with cold boiled custard.
Boiled Custard
Two cups scalded milk
Yolks three eggs
One-fourth cup sugar
Pinch of salt
One-half teaspoon vanilla.
Beat eggs lightly, using fork, add sugar
and salt; stir constantly while adding
gradually hot milk. Cook in double boiler,
stirring until mixture thickens and a coat-
ing is formed on the spoon, strain imme-
diately; chill and flavor. Do not cook too
long as custard will curdle.
FOOD FOR PAST GRANDS
(Lena Walker Stannard)
Two cups sugar
Six eggs
Ten tablespoons cracker crumbs
One Ib. broken English walnuts
One-half Ib. dates, cut fine
Two teaspoons baking powder.
Bake forty-five to sixty minutes in slow
oven.
ROLLED BEEFSTEAK
(James R. Tapscott, P. G. P.)
Ingredients:
One pound round steak cut thin
One cup soft bread crumbs
One-eighth teaspoon ground cloves
Pepper
One-half teaspoon salt
One small onion (chopped)
Salt, pepper and flour
Hot water or milk.
Method: Cut round steak of one-half
inch thickness into pieces three by four
inches. Make a stuffing of the bread
crumbs, chopped onions, cloves, salt and
pepper, with enough hot water or milk
to moisten. Spread the stuffing over the
pieces of steak, roll up each piece and
12
EASTERN STAR SELECT RECIPES
tie it with a piece of string or skewer it
with toothpicks. Dredge generously with
flour and add salt and pepper. Brown in
beef drippings or other fat. Cover with
boiling water and simmer for one and
one-half hours or until tender. Remove
the strings or toothpicks and serve the
meat with the sauce in which it was
cooked.
ICE BOX CAKE
(Dr. Lew E. Wallace, P. G. P.)
First Part
One cup grated pineapple
One-half cup sugar
Four level teaspoons of flour and corn-
starch
Four egg yolks, beaten.
Second Part
One-half cup unsalted butter
One cup powdered sugar
Four egg whites stiffly beaten
One-half cup finely chopped walnuts
One teaspoon pistacio (if desired)
One-half pound lady fingers.
Cook first part in double boiler until
very thick, stirring constantly. Set aside
until thoroughly chilled. Meanwhile pre-
part second part as follows: Cream the
butter until waxy, gradually add sugar,
beat until creamy, then add flavoring and
chopped nuts. Combine first and second
mixtures and when thoroughly mixed fold
in the stiffly beaten whites.
Line sides and bottom of tin with lady
fingers, having rounded side of lady
fingers next to pan. Then pour in the
cold mixture, and set aside for twenty-
four hours. An hour or so before serving
remove cake to serving plate. Whip two
cups cream, spread on cake, and trim
with a border of walnuts or pecans, or
drained maraschino cherries.
TAMALE LOAF
(Elizabeth B. Wheeler, P. G. M.)
One can tomatoes
One can corn
Two cups olive oil
ROBERT J. COULTER j
Attorney-at-Law
Suite 404 Bryte Building
Seventh and J Streets
Phone Main 3651 Sacramento
One-fourth cup butter
One cup chipped chicken
One teaspoon salt
Two onions
Three cloves garlic
Pepper
Several chile tepins (they are nice and
hot).
Cook until done, then let cool, then add :
Three eggs, well beaten
One cup milk
Two cups yellow corn meal
Season with cayenne pepper and chili
powder.
Bake thirty-five minutes.
DATE PUDDING
(Kate Josephine Willats, P. G. M.)
One-fourth cup butter
One and two-thirds cups flour
One-half cup molasses
One-half cup milk
One-half level teaspoon soda
One-fourth level teaspoon salt
Cinnamon, cloves, nutmeg, mace
Three-fourths cup dates chopped (gener-
ous)
Four figs (large)
One-half cup walnuts.
Method: Melt butter, add molasses and
milk, then flour sifted with soda, salt and
spices. Beat well, then add fruit. Turn
into well buttered individual moulds and
steam two hours. Serve with whipped
cream.
SPONGE CAKE
(Mary Josephine Young, P. G. M.)
Beat the whites of three eggs to a stiff
froth, then carefully fold in one scant
cup of sugar; flavor with lemon; beat the
yolks of three eggs until light and thick;
add one teaspoon of lemon juice, also
one-fourth of a cup of hot water, beating
the mixture continually; pour the yolks
gradually in with the beaten whites and
sugar, then gently fold in one cup of
flour. Bake in an oblong loaf in a mod-
erate oven.
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RECIPES FOR LARGE GATHERINGS
13
Recipes for Large Gatherings
TAMALE PIE
(Serves 125 people)
(Mabel Boyd Seymour, P. G. M.)
Twelve cans corn
Eighteen cup tamales
Two quarts tamale sauce
One-half Ib. butter
Salt and Grandma's pepper to taste
Two quarts ripe olives
Two Ibs. Tillamook cheese (grated).
Bake in large round pans three quarters
or one hour in moderate oven. Serve on
toasted crackers.
CREAM CHICKEN
(Will serve 75 people)
(Mary B. Dixon, D. G. M.)
Two cups cream
Eight cups milk
Five cups chicken broth
Thirty level tablespoons flour (four cups)
Thirty level tablespoons butter (two Ibs.)
Three teaspoons salt
Twelve cups chicken (picked from bone),
about four or five chickens or twenty
Ibs. dressed
Six egg yolks
Four cans mushrooms
Cayenne
Juice of one large lemon.
Make in double boiler.
Melt butter, add flour and salt, stir
until well blended, then add milk and
broth, which has been heated to boiling
point, stir vigorously to avoid lumps; add
chicken and mushrooms, and just before
serving add egg yolks and cream.
CREAMED SHRIMP WIGGLE
(Will serve 50 people)
(Mary B. Dixon, D. G. M.)
Six cups shrimps
Six cups peas (cooked)
Three-fourths teaspoon paprika
Twelve tablespoons butter
Twelve tablespoons flour
Two tablespoons salt
Two tablespoons parsley
Ten cups milk.
Prepare shrimps by washing and drain-
ing and breaking into small pieces. Melt
butter in pan, add flour, then pour in
gradually the milk; as soon as sauce
thickens add shrimps and peas, with all
the seasonings; bring to the boiling point
and serve on buttered crackers.
PINEAPPLE PUDDING
(Will serve 60 people)
(Mary B. Dixon, D. G. M.)
Four Ibs. marshmallows.
Dissolve in double boiler in three cups
pineapple juice; when cool add:
Five cans pineapple, shredded
Three cups chopped nuts
Twelve bananas, cut in cubes
Two quarts whipped cream.
Keep on ice and add to dissolved
marshmallows just before serving.
COFFEE FOR 50 PERSONS
One Ib. coffee
Two eggs
Ten quarts water.
Mix coffee and eggs, adding enough
cold water to mix thoroughly; place in
coffee bag and cover with water. Let it
come to boiling point for ten minutes,
then remove to back part of range and
keep hot until served.
BEAUTY SALAD FOR 40
Dissolve four packages of raspberry
Jell-O in four pints of boiling water. Fill
mold one-fourth full and let harden.
Coarsely chop twelve bananas, sprinkle
with lemon juice and add two cups
chopped walnut meats. Put mixture on
top of hardened Jell-O and pour on rest
of Jell-O when it is a cold liquid.
Cut into individual cubes, garnish with
bananas dusted with chopped nuts.
Place all on lettuce leaf and dot with
dressing.
ELLIOT GOULASH
(Serves 25)
(Mabel B. Seymour)
One can pimientos
One can tomatoes
One can mushrooms
One can peas.
All should be heated together in their
own liquids reduced one-half.
One Ib. round steak, ground fine
One package spaghetti, boiled in salted
water
One-half Ib. salt pork, ground fine
Three onions, chopped fine.
Method: Fry pork soft, chop onions,
fry, turning constantly, add beef. Stir,
when well cooked, add vegetables. Stir
14
EASTERN STAR SELECT RECIPES
and cook slowly. Then add spaghetti.
Mix thoroughly. Put in baking dish,
cover with one lt>. of eastern cheese, cut
fine. Bake three-quarters or one hour.
Must be well cooked.
ITALIAN SPAGHETTI
(for 20)
(Mabel B. Seymour)
Cook sufficient spaghetti in salt water
until done, remove from fire and drain;
chop four large onions, cover with olive
oil and cook until done. Add one and
one-half cups of dried mushrooms (25c
worth) which have previously been
soaked and chopped, two cans tomatoes,
one clove garlic. Let all simmer gently
until done. Season with salt, pepper,
paprika and one-half teaspoon of allspice.
After adding spaghetti and mixing well
add about 50c worth of Parmesan cheese,
grated (about two soup plates). Stir
thoroughly. Serve hot.
RUSSIAN SALAD RING
(Dr. Lew E. Wallace, P. G. P.)
Five rounding teaspoons Knox Sparkling
Gelatine
Five and one-half cups mayonnaise
One bottle Heinz Chili Sauce
Fourteen tablespoons pimentoes cut in
small pieces
Seven teaspoons chives, cut fine
Five tablespoons tarragon vinegar
Ten teaspoons cold water
Three hard-boiled eggs.
Soak gelatine in the cold water for five
minutes. Dissolve gelatine by placing
over hot water, and chill. Mix all other
ingredients, add the dissolved gelatine,
mix thoroughly, pour into mold and chill.
This recipe will fill a two-quart ring
mold. Grease mold with butter before
putting mixture in. Turn out on large
round plate, fill center with crab salad
which has been marinated with a French
dressing, garnish with lettuce, tomatoes,
green stuffed olives, etc.
Carl D. Hagge
Frank H. Allen
Quantity as Well as Quality
Guaranteed by
Superior Lumber
& Fuel Co.
MY PRIZE SALAD
(Georgiana V. Polhemus, P. G. M.)
One Pint shredded cabbage
One can white cherries
One can sliced pineapple
One Ib. almonds, blanched
One box marshmallows
One pint whipped cream.
Cut cherries in halves. Dice pineapple.
Cut almonds fine. Cut marshmallows in
small pieces. Have everything on ice
until ready to mix. Thin the dressing
with the whipped cream. Add the cab-
bage and fruits.
White Dressing for the Salad
Whites of four eggs (beat very little)
One-half cup sugar
Two tablespoons flour
Juice of three lemons
Four tablespoons vinegar
Mix flour with cup of water. Mix
vinegar, lemon juice, eggs and sugar.
Add to the flour and water. Cook till
thick in double boiler; stir all the time.
When cool, thin with the whipped cream
and pour over the fruits, nuts and cab-
bage and mix well.
This will make salad enough for about
thirty. Splendid for an evening party.
FRUIT PUNCH
Twelve lemons
Twelve oranges
One cup grated pineapple
Two cups strawberry syrup
One cup maraschino cherries
Two cups freshly made tea
Three and one-half cups sugar, one and
one-half cups water, boiled together
One gallon ice water
One quart seltzer water
Boil sugar and water five minutes.
Cool. Add tea, fruit juices, syrup and
pineapple. Let stand one hour. Strain;
add ice water, seltzer and cherries.
Sufficient for forty persons.
A. .
1
Phone Main 606
1900 S Street
Main 54401
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CANAPES
15
Canapes
CANAPES SOUVAROFF
Prepare canapes of toast, lightly but-
tered; then spread one teaspoon of caviar
on each. Finely chop the white of hard-
boiled egg, evenly sprinkle over canapes;
then arrange an anchovy in oil, ring
shape, on center of each and fill the
inside of anchovy with a little chopped
parsley. Decorate dish with parsley and
lemon and serve.
CANAPES DANOIS
Prepare six medium-sized bread
canapes, two and one-half inches in diam-
eter. Cover each with a very thin slice
of cooked ham, the same size as the
bread. Spread a little French mustard
over the ham. Cut six very thin slices
of smoked salmon, the size of the ham.
Cut in half and arrange on top of half
the ham; spread one-half teaspoon of
caviar over other half of ham. Hash
very finely one cold hard-boiled egg and
sprinkle over canapes evenly. Decorate
dish with lemon and parsley and serve.
CANAPES WITH ARTICHOKES
Cook artichokes, remove leaves and
fuzzy centers; place on pieces of toast,
lightly buttered; spread with anchovy
paste. Decorate with pickled cucumbers,
capers or gherkins and hard-boiled eggs,
finely chopped. Dot with mayonnaise
and sprinkle with paprika.
CANAPES, MORENO-RUSSE
Prepare toast canapes and spread a
teaspoon caviar on top of each. Chop
very fine sweet Spanish red pepper and
evenly spread over caviar. Dress dish
with small pieces of lettuce and serve.
CRAB MEAT CANAPE
Mix together one-half cup Namco crab
meat, chopped; one-fourth cup mayon-
naise dressing; one teaspoon anchovy
paste; two olives, finely chopped. Spread
on pieces of toast cut in two-inch dia-
monds. Garnish the edge with finely-
chopped hard cooked egg, mixed with
chopped parsley. Garnish the top with
fine lines of butter, creamed, flavored
highly with anchovy paste, and forced
through a pastry bag and small rose
tube. Serve as the first course at a
formal dinner. Canapes may be covered
with melted aspic jelly if they must stand
some time before being served.
CANAPES
(Ethel S. Camtee)
Cut sliced bread into hearts, rounds or
diamonds; fry light brown in butter.
(1) Spread lightly with mustard, then
sprinkle with grated cheese; garnish
with slices of stuffed olives.
(2) Mince crab or shrimps, mix with
mayonnaise and spread on bread; gar-
nish with green pepper.
(3) Bone and mash sardines, season
with lemon juice and Worcestershire
sauce; spread on bread; garnish with
hard-boiled egg.
PEPPER CANAPES
(Sarah Eliza Hall, P. W. M., Honolulu)
Cut rounds of bread one-third inch
thick from a stale loaf. Brown quickly
in hot butter in a frying pan.
Mix together:
Two chopped hard-cooked eggs
Two tablespoons chopped pimentos
One-half teaspoon salt
16
EASTERN STAR SELECT RECIPES
One-half teaspoon mustard
Two tablespoons grated American cheese
One-fourth teaspoon celery salt
One-half teaspoon Worcestershire sauce
Two tablespoons melted butter
Spread rounds of bread with this paste,
set in hot oven or under broiler for three
minutes to brown lightly.
Serve on a plate with watercress for
first course.
BAKING FISH
By covering a well-greased pan with
cheesecloth when baking a large fish,
it will be found very easy to lift it out
of the pan without losing its shape.
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Sacramento
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Manufacturing
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3875 JAY STREET
Phone Main 7224
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Main 3929
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Home Made Pies
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Attorney-at-Law
Notary Public
3649 J Street
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Rooms 603 and 604 Bryte Building
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Attorney-at-Law
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SOUPS
17
Soups
CREOLE OYSTER GUMBO
One tablespoon Lea & Perrins Sauce
Two dozen oysters
One Spanish onion
Two tablespoons olive oil
One tablespoon flour
One teaspoon salt.
Drain the liquor from the oysters and
save. Heat the oil and add the chopped
onion. Add the flour and salt. Cook for
a few minutes and add the oyster liquor
and the oysters. Cook for five minutes
longer. Add the Lea & Perrins Sauce
and serve.
ALMOND SOUP
Ingredients:
One-fourth lt>. almonds
One teaspoon flour
Two hard-boiled eggs
One quart of stock, beef preferred
One cup cream or very rich milk
Salt and pepper.
Method: Put unblanched almonds in
boiling water and let stand until skin
becomes loose. Pour off water and re-
move the skins. Put the almonds through
a food chopper. Mix with finely-chopped
yolks of eggs and add to the stock and
let come to a boil. Make a paste of the
flour and a little cold water and add to
the above. Add salt and pepper. Let
simmer until ready to serve. Just be-
fore serving add cream or milk and the
finely-chopped whites of eggs.
This soup is especially nice if each
serving is garnished with a teaspoon of
whipped cream.
CELERY SOUP
Two heads of celery
One quart of milk
One cup of rice
Veal or chicken broth
Pepper and salt.
Grate or cut fine the celery, and boil
it in the milk with the rice very slowly
until done. Add more milk if too thick;
then add an equal quantity of veal or
chicken broth; pepper and salt to taste.
Serve very hot with toast cut in dice
shape or strain and serve in boullion
cups, placing in each a ring of green
peppers.
CHICKEN GUMBO
Put in a pot one tablespoon of sifted
flour and the same of butter; let it be-
come a rich brown; add one chicken cut
up, and season with salt, pepper, onion
and a little tomato. Pour into this two
quarts of hot water, let boil two hours.
Thirty minutes before serving, add one
quart of oysters, one tablespoon of
mashed bay leaves and one tablespoon
of butter. Serve hot.
CONSOMME
Three pounds of soup beef
Three pounds of veal knuckle
Three and one-half quarts of water
Six slices of salt pork
One cupful each of chopped onion, celery,
carrot
One bunch of parsley
One tablespoon of salt.
Cut the salt pork into fine pieces and
brown. Add the veal, cut into pieces,
add the beef and sear together with the
salt pork. Add the water and any
cracked bones and simmer for three
hours. ,Add the vegetables and salt and
cook an hour more. Set aside to cool,
pkim the fat from the top and strain the
18
EASTERN STAR SELECT RECIPES
consomme through several thicknesses of
cheese cloth. Serve hot.
CREAM OF CORN SOUP
(Dr. Lew E. Wallace, P. G. P.)
One can of corn
Three cups of milk
One-half cup of cream
Two tablespoons of butter
One and one-half tablespoons of flour
One egg
One small onion
One red pepper, or one canned pimento
Salt and pepper to taste.
Put the milk and corn into a double
boiler, mince the onion, and let simmer
in the butter without browning for five
minutes. Add the flour, turn into the
milk, cook for twenty minutes, strain,
and just before serving, add the egg
well-beaten and mixed with the cream.
Reheat and serve with the chopped pep-
per. If pimentos are used it is only
necessary to chop them, but fresh pep-
pers should be boiled for twenty minutes.
NOODLE SOUP
One egg, flour and salt. Beat egg
slightly, add salt and flour enough to
make a very stiff dough; knead; then
roll as thinly as possible. Roll sheet like
jelly roll and cut in thin strips. Add to
soup stock and boil rapidly for five min-
utes. They may be cooked in chicken
gravy and served as vegetable.
NAVY BEAN SOUP
One cup navy beans
Two quarts water
One cup cream
One small onion
One ounce butter.
Soak beans over night in water, add
onion and butter, simmer three or four
hours. Rub through sieve and serve.
Can add sliced hard-boiled eggs.
CREAM OF PEA SOUP
One pint canned peas
One pint cream
One tablespoon butter
Salt and pepper to taste.
Strain and mash the peas in a pan;
fill the can with boiling water, pour on
the peas, place over the fire and let come
to a boil; pour in the cream and stir in
the butter, salt and pepper. Serve with
whipped cream and squares of toast. If
preferred, the soup may be strained.
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SOUPS
POTATO SOUP
Two medium potatoes
Two cups milk
One tablespoon butter
One tablespoon flour
One slice onion
One-half teaspoon salt
One-half teaspoon pepper
One teaspoon parsley
One-fourth teaspoon celery salt
Few grains cayenne.
Cook potatoes in boiling salted water;
when soft put through ricer. Scald milk
with onion until well seasoned. Remove
onion and milk and potatoes. Bind the
mixture with the butter and flour which
have been cooked together. Add season-
ing, and serve while hot.
CREAM TOMATO SOUP
(Frances E. Ryder, P. G. M.)
Four good-sized tomatoes, boiled with
the skins on in a quart of water. Put
in a colander and mash, then add a tea-
spoon of soda in the tomatoes. Boil
one quart of milk, add butter, pepper and
salt, same as for oyster soup. Roll a
cracker and put in the milk, add the two
together and serve hot.
QUICK VEGETABLE SOUP
One-half cup raw carrots
One-half cup diced raw onion
Three-fourths cup diced raw celery
One-half cup diced raw turnip
One cup diced raw potato
One teaspoon chopped green pepper
One quart hot water
One and one-half teaspoons salt
Pepper as desired
One-half cup tomato juice
Three tablespoons butter.
Fry all the diced vegetables except the
potatoes in the butter for ten minutes.
Add the hot water and the potatoes and
boil for twenty minutes, then add the
tomato juice and boil the soup for ten
minutes more.
VEGETABLE SOUP
Here is a mixed vegetable chowder that
is good. It makes a substantial dish.
Four potatoes
Three carrots
Three onions
One pint canned tomatoes
Two teaspoons salt
Two tablespoons fat, or a piece of salt
pork
Three level tablespoons flour
Two cups skim milk.
Cut potatoes and carrots in small
pieces, add enough water to cover, and
cook for twenty minutes. Do not drain
oft the water. Brown the chopped onion
in the fat for five minutes. Add this and
the tomatoes to the vegetables.
Heat to boiling, add two cups of skim
milk, and thicken with flour. Rice and
r kra may be substituted for potatoes and
carrots, indeed almost any vegetables
may be used with or in the place of those
mentioned.
Celery tops or green peppers give a
good flavor to the chowder if you happen
to have them, as do finely chopped chives.
REMOVING PECAN MEATS
To remove pecan meats from shells,
pour hot water over the pecans, letting
them soak about ten minutes. Drain off
water, let them cool and then crack the
shells. The pecan meats may then be
removed in halves.
TO PREVENT SALT FROM
LUMPING
Mix salt with cornstarch, allowing one
teaspoon cornstarch to six teaspoons salt.
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EASTERN STAR SELECT RECIPES
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Deliveries
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. 1700 M St. Sacramento I
FISH
21
Fish
BAKED FISH WITH CHEESE
(Mrs. F. A. Morrill)
One pound halibut
Four slices salt pork
One-half pound cheese
Salt and pepper.
Cut the salt pork in bits and put in an
enamelware or aluminum baking pan; lay
fish on top, dust with salt and pepper,
cover with the cheese, which has been
put through the coarse knife of the food
chopper, and bake about twenty minutes
in a hot oven. The fish should be cut
about a half-inch thick.
BAKED FISH
(Mabel B. Seymour)
A fish weighing from four to six Ibs.
is a good size, and should be cooked
whole. Make a stuffing of bread crumbs,
butter, salt, pepper, a little salt pork,
chop fine parsley and a little onion; mix
in one egg; thoroughly fill the body of
fish and sew it up; lay in a large drip-
ping pan and lay across the top three
or four strips of salt pork; put a pint of
water in the pan and bake one and one-
half hours; baste often.
Serve with the following sauce: One
cup vinegar; beat yolks of two eggs with
tablespoon salad oil and two tablespoons
prepared French mustard and a little red
pepper; then add vinegar, a little at a
time; beat well together.
BAKED DEVILED CLAMS
(Mrs. Robert Edgar)
Two cups minced clams
One-half cup corn
One-half cup ground salt pork
One-half cup bread crumbs
Two tablespoons olive oil
One tablespoon Worcestershire sauce
One tablespoon onion and garlic juice
Add one beaten egg, and mix all together.
Season to taste with pepper, salt, sage,
thyme and marjoram. Place in shells and
bake one-half hour. Serve hot with
grated cheese and cocktail sauce.
MOLDED CRAB SALAD
Soak two teaspoons gelatine in one-half
cup chicken stock or water and dissolve
over hot water. Add one tablespoon tar-
ragon vinegar, then add slowly to one
cup mayonnaise dressing, beating thor-
oughly. Pare a grape fruit, remove
sections free from membrane and cut
in pieces. To one-half cup pulp add one-
half cup canned pineapple cut in small
cubes, one small can crab meat, free
from bones, and the gelatine mayonnaise.
Pack in small molds and put in a cold
place. When ready to serve, remove
salad from molds and place in nests of
lettuce leaves. Cover smoothly with
mayonnaise dressing and garnish with a
maraschino cherry on each salad. This
is a nice salad for a party or a buffet
spread.
CRAB COCKTAIL
(Serves 6)
One cup cream
One cup catsup
Four tablespoons lemon juice
Four tablespoons Worcestershire sauce
Salt, pepper
One picked crab.
Put catsup into cream, very little at a
time catsup in minority always.
CRAB CREOLE
(For 6)
(Mrs. Grace Hicks)
Two oz, butter
Three small onions
Two green peppers
Salt, red pepper
One tomato
One tablespoon flour
One-half cup cream.
Chop onions and peppers (without
seeds) very fine and put in stew-pan with
butter, salt and pepper. Stir slowly ten
minutes and add tomato (peeled). Stir
this until dissolved; add flour mixed with
cream and make it thick as drawn butter;
put in finely picked crab.
CRAB COCKTAIL
(Emma R. Leach)
Five heaping teaspoons stiff mayonnaise
Ten heaping tablespoons whipped cream
Six tablespoons Snyder's cocktail sauce
Two teaspoons Worcestershire sauce
One teaspoon catsup
One-half teaspoon salt
One pimento, cut into small pieces
Mix all together in a dish rubbed with
garlic. Add the meat of two large or
three small crabs. This will serve twelve
SCALLOPED TUNA
(Elizabeth Goshen)
Butter the sides and bottom of a deep
baking dish. Begin with a %-inch layer
of fresh bread broken in small pieces,
22
then a layer of fish picked into small
bits. Sprinkle with salt, pepper and a
little baking powder, and plenty of small
pieces of butter. Then bread, fish, etc.,
as before until dish is full, with a last
layer of bread on top. Pour boiling hot
milk over until covered. Bake about one-
half hour in slow oven, cover the first
ten minutes.
One and one-half teapsoons baking
powder
One pint milk
One can tuna.
MOCK CRABS
(Mrs. F. A. Morrill)
One-fourth cup butter
One-half cup flour
Three-fourths teaspoon mustard
One and one-half teaspoons salt
One-fourth teaspoon paprika
One and one-half cups milk
One can corn
One egg
Three teaspoons Worcestershire sauce
Melt the butter, add flour, mustard,
salt, and paprika, and gradually the milk.
Turn in the corn, add the eggs slightly
beaten, and the Worcestershire sauce.
Pour into a buttered fire-proof dish, cover
with one cup cracker crumbs, mixed with
two tablespoons melted butter, and bake
till browned.
CREAMED CRAB WITH EGGS
Add to creamed crab meat three hard-
cooked eggs cut in eighths and serve on
toast with bacon curls.
SHRIMP WIGGLE
One cup shrimps
One cup canned peas
Four tablespoons butter
Three tablespoons flour
One-half tablespoon salt
One and one-half cups milk
One-fourth can pimento.
Make a white sauce, add to pimento,
peas and shrimps, serve on crackers.
CREAMED LOBSTER IN
PATTIES
(Mary B. Dixon, D. G. M.)
Two cups diced boiled lobster
One cup mushrooms, broken in pieces
One-half small onion, cut fine
One tablespoon green pepper, minced
One tablespoon parsley, minced
One tablespoon pimento, cut in small
pieces
Three tablespoons butter
Two tablespoons flour
One-half teaspoon salt
Dash of cayenne
Dash of nutmeg
Two egg yolks, well beaten
One and three-fourths cups coffee cream,
three fourths cup milk, making two and
one-half cups.
Melt butter in double boiler, add onion,
green pepper, parsley, pimento and mush-
rooms; stir and cook together for fifteen
minutes. Add flour, mixing thoroughly,
then add two cups of the milk and cream,
reserving one-half cup; add lobster and
cook ten minutes. Just before serving
add the remaining one-half cup of milk
to beaten yolks and pour into lobster;
cook five minutes longer and serve
immediately in pattie shells or on hot,
buttered toast.
MUSSELS AND CLAMS
(Maud E. Gilpin)
Wash thoroughly, put a good-size piece
of butter in a pot and melt, then put in
the clams or mussels. Chop up parsley
and a cone of garlic very fine, add salt
and pepper to suit taste; cover up and
let steam until they open.
OYSTER COCKTAILS
(For 6 persons)
One hundred oysters
Two limes (juice)
One tablespoon Worcestershire sauce
Six tablespoons tomato catsup
One tablespoon vinegar
Two teaspoons pepper
Salt, dash tabasco.
Select small California oysters, mix all
together and serve.
, DEVILED SARDINES
(Chafing Dish)
Two tablespoons oil (drained from sar-
dines)
One-half tablespoon Worcestershire sauce
One-half tablespoon vinegar
One teaspoon lemon juice
One-fourth teaspoon salt
One-eighth teaspoon paprika.
Put sardines in chafing dish. Pour
over above mixture and cook, turning
frequently. Serve on wafers or toast.
SHRIMP SAVORY
(Dr. Lew Wallace, P. G. P.)
One tablespoon melted butter
One teaspoon chopped onion
One cup boiled rice
One cup shrimps
One cup cream
One teaspoon Worcestershire sauce
One-third cup tomato catsup
Pepper and salt to taste.
Mix all together and cook in a double
boiler. This will serve six.
ENTREES
23
Entrees
BRAINS DEVILED
One teaspoon English mustard
Two teaspoons Parisian sauce
One-third teaspoon red pepper
One teaspoon salt.
Clean brains until white by picking off
the skins in cold water. Mix mustard,
Parisian sauce, red pepper and salt to-
gether. Into this mixture roll brains;
then into bread crumbs and fry, until
brown on both sides, in a frying pan.
Over this pour enough water to make
gravy, and boil about ten minutes.
Thicken gravy to taste and serve hot.
BRAIN TIMBALES
(Maud E. Gilpin)
Two sets calves brains, two large slices
of bread soaked in milk, four eggs, well
beaten. Mix well and season with salt,
pepper, a pinch of ginger, paprika and
Worcestershire sauce. Steam three-quar-
ters of an hour in well-buttered molds.
Sauce
One tablespoon butter, one tablespoon
flour, one-half pint cream, salt, pepper,
paprika, juice of one lemon and two
tablespoons of catsup, one-half can mush-
rooms and one pinch of nutmeg.
Beat brains to a cream. Sqeeze bread
dry and add to brains. Add well-beaten
eggs. Grease molds well. Place in pan
of water and bake three-quarters of an
hour. Serve with cream tomato sauce.
CROQUETTES
(12 Croquettes)
Use white sauce. Set aside until
thoroughly chilled. Mix in cubed meat
or fish in equal quantity, one hard-boiled
egg chopped coarsely, chopped parsely.
Mold in croquette or cylinder shapes,
roll in bread crumbs, then in beaten egg,
then bread crumbs again. Set aside for
a few moments to dry. Fry in deep fat.
Serve with a white sauce. Fat to be
240-260 degrees.
SURPRISE CROQUETTES
One cup of cold boiled ham pickings
One-half teaspoon of dry mustard
One-half teaspoon of dry sage
One quart of mashed potatoes
One egg
One cup of dry bread crumbs.
The potato should be one inch thick
on a platter. Divide into eight parts and
put a tablespoon of ham mixture, which
has been put through a food chopper and
mixed with the mustard and sage, on the
center of each part. Cover with the
potato, shape oblong and dip in bread
crumbs, then in beaten egg, and then in
bread crumbs again. Fry in deep hot fat.
Drain on brown paper. Serve with
parsley.
ANGELS ON HORSEBACK
Mix a little lemon juice, cayenne, es-
ence of anchovy; then dip in mixture
Eastern oysters and roll each one in thin
slice of bacon. Put these so prepared
oysters on a skewer and fry them in
clarified butter; place each oyster on a
piece of fresh-made toast and serve very
hot.
CHEESE CROQUETTES
(Jennie E. Adams)
Two and one-half cups milk
One cup Germea
One egg yolk
One tablespoon Worcestershire sauce
Two teaspoons salt
24 EASTERN STAR SELECT RECIPES
Compliments
of the
Sacramento
Clearing
House
California National Bank
Capital National Bank
Farmers & Mechanics Bank
United Bank & Trust Co.
Peoples Branch, Bank of Italy
California Trust & Savings Bank
Citizens Bank of Sacramento
Merchants National Bank
Bank of Italy, Sacramento Branch
ENTREES
25
One teaspoon dry mustard
One-fourth Ib. grated cheese.
Boil milk, add Germea, and cook twenty
minutes. Take from stove and add bal-
ance of ingredients. Mix thoroughly;
cool, shape; roll in egg, then in crumbs,
and fry in deep fat. Serve plain with
parsley, with cream or tomato sauce.
CHEESE FONDU
(Stella Morgan Linscott)
Mix:
One cup milk
One cup bread crumbs (small)
One cup grated cheese.
Put into a double boiler over the fire.
When the cheese is melted add:
One beaten egg
One tablespoon olive oil
One level teaspoon mustard
Salt and pepper to taste.
Cook till thick and serve on slices of
buttered toast.
CHEESE SOUFFLE
(Jennie E. Adams)
Two tablespoons butter
One tablespoon flour
One-half cup hot milk
One teaspoon salt
One cup grated cheese
Three eggs (beaten separately)
Paprika to suit.
Melt butter; add flour, stir smooth; add
milk and stir until thickened. Remove
from stove. Add cheese, egg yolks well
beaten, and fold in whites beaten stiff
and dry. Bake thirty minutes in buttered
dish. 250.
CHEESE SOUFFLE WITH
VARIATIONS
Heat milk in double boiler, add bread
crumbs, let stand ten minutes. Beat egg
yolks and add to milk, then butter,
cheese, salt, fold in beaten whites, bake
thirty minutes in slow oven. (If using
only egg yolks use one-third of whites
given in recipe and add one teaspoon
baking powder.)
Use spinach in place of cheese, only
one cup cooked and chopped fine, or
cheese and carrot (left over), or corn.
Cut down on milk when using canned
corn.
CREAMED SWEETBREADS
(Mabel B. Seymour)
Allow sweetbreads to stand in water
to which has been added one teaspoon
of salt, one or two hours before cooking.
Boil until tender. Cover with cold water,
allow to cool and pull apart removing
membrane.
White Sauce
Two tablespoons flour
One tablespoon butter
One cup rich milk
One-half teaspoon salt
One-half teaspoon pepper.
Add sweetbreads to sauce, allow to
cook until heated thoroughly. This may
be served in ramekins or patty cases.
BRAISED SWEETBREADS
(Mabel B. Seymour)
Boil, after soaking in salt water, re-
move membrane and put in pan in oven
with one tablespoon butter and when
nicely brown, turn other side. Season
with salt and pepper. Serve on toast.
ENTREE OF GIBLETS
(Mabel B. Seymour)
Cook thoroughly hearts, livers and giz-
zards of several chickens; chop rather
fine; thicken the liquor; season highly,
adding a few drops of burnt onion juice,
lemon juice, some chopped mushrooms
and a little of the liquor, as well as
sherry, the quantities depending on the
quantity of giblets; put all into buttered
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26
EASTERN STAR SELECT RECIPES
ramekins or individual baking dishes,
put bread crumbs and bits of butter on
top and bake for five or ten minutes.
Chopped veal may be added to the giblets
to increase the quantity.
LAMB TERRAPIN
(May P. Walters)
Cut, cold lamb or veal in dice. Make
sauce of one tablespoon butter, one-half
tablespoon flour, one-half teaspoon mus-
tard, one teaspoon currant jelly, one
teaspoon Worcestershire sauce, paprika,
salt.
Add one-half cup stock, little cream,
yolks of two hard-boiled eggs (run
through ricer). Beat all smooth, add
meat, whipped whites, and tablespoon
sherry. Serve on toast.
RED DEVIL
One can pimentos
One lb. cheese
One can tomato soup.
Melt cheese in double boiler. Heat
soup and pour into melted cheese, stir
constantly. Cut pimentos into small
pieces, flavor with salt and paprika.
Serve on toast or crackers.
CRAB MEAT A LA NEWBURG
Melt four tablespoons butter, add one
large can crab meat from which bones
have been removed and stir and cook
three minutes, keeping pieces as large
as possible. Sprinkle with three-fourths
teaspoon salt, few grains cayenne, few
grains nutmeg, two teaspoons lemon juice
and one teaspoon Worcestershire sauce.
Add one-half cup thin cream mixed with
two egg yolks. Place over hot water and
stir gently until thickened. Serve at
once on half slices of toasted bread.
RICE AND CHEESE LOAF
To two and one-half cups of cooked
rice, add one cup of grated American
cheese, one minced green pepper, one
and one-half teaspoons of salt, one-
eighth teaspoon paprika and one egg,
slightly beaten. Put in a well-oiled loaf
pan and bake at 500" Fahrenheit for
twenty-five minutes. Serve hot, with a
sauce made by heating one can of tomato
soup.
SHRIMP TARDO
One can shrimps
One cup rice (cooked)
One cup thick cream
One tablespoon melted butter
One tablespoon grated onion
Three-fourths tablespoon Worcestershire
sauce
One-third cup tomato catsup.
Melt butter, fry onion, add shrimps,
rice, then sauce and catsup. Bake twenty
minutes.
CRAB MEAT CROUSTADES
(Mrs. Grace Hicks)
Cut stale bread in slices two inches
thick and shape in diamonds, squares or
circles. Remove centers leaving cases
with walls one-third inch thick. Brush
with melted butter and brown delicately
in hot oven or under gas flame. Fill
with Crab Meat a la King or Crab Meat
a la Newburg or Creamed Crab Meat.
Garnish with parsley.
COOKING CEREAL
If cereal is started the night before it
is to be used, prevent a crust from form-
ing over the top by putting a cup of cold
water over the top after the cereal has
stopped cooking. In the morning pour
the water off and heat the cereal.
ENTREES 27
COFFMAN, SAHLBERG,
STAFFORD
Architects
and
Engineers
PLAZA BUILDING
SACRAMENTO, CALIFORNIA
28 EASTERN STAR SELECT RECIPES
University of Washington
Reports that meats cooked in an electric oven
lose only 11% in weight but when cooked in an
oven heated by other fuels the loss is from 21
to 29%.
Cooking- meat in an electric oven not only saves
money but retains the delicate flavor so often lost
when other fuels are used.
We sell electric ranges on small monthly pay-
ments and have a special low cooking rate.
GREAT WESTERN POWER COMPANY
OF CALIFORNIA
Let's All Own One
Brick At Least In Our
Temple
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ARR.
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MEATS AND POULTRY
29
Meats and Poultry
BAKED MEAT ROLL WITH
GREEN PEAS
Two pounds of leg meat
Two tablespoons of marrow from bone
One teaspoon salt
Red pepper
One teaspoon grated lemon rind
One tablespoon parsley
One-half teaspoon onion juice
One-half teaspoon table sauce
One teaspoon flour.
Wipe meat. Cut marrow fine and ren-
der; put cracklings through food chopper
with meat. Mix meat and seasonings;
shape into a roll about five inches long.
Wrap the roll in Manila paper brushed
with marrow drippings; tie both ends.
Lay it on a rack in a deep pan; put it
in hot oven. Bake for thirty-five minutes.
Serve with green peas around the edge.
BRAISED SHORT RIBS OF
BEEF, VEGETABLES
One and one-half pounds of short ribs of
beef
One cup cut onion
One tablespoon salt
One-eighth teaspoon white pepper
Two cups cut carrots
One-half cup cut celery
one-quart of potatoes
Two tablespoons flour
One tablespoon caramel.
Have butcher saw ribs into two-inch
pieces; put in double roasting pan; sear','
add seasoning, two cups of boiling water,
reduce heat of oven, roast one hour; add
carrots, celery, diced potatoes and another
cup of boiling water; roast one hour
more. Serve with vegetables. To gravy,
add flour and caramel mixed with cold
water; boil three minutes, and add to
meat.
CURRIED BRISKET WITH
RICE BORDER
Two pounds brisket
Two cups cut onion
Two teaspoons salt
Two tablespoons flour
Two teaspoons curry powder
One tablespoon chopped celery tops.
Wipe meat; cut into thin slices; sear
on both sides in a hot iron pan (no fat
is added, as the meat is fat enough);
then put in boiler and cover with boiling
water. In the pan in which the meat was
seared, brown the onions, and add to
meat. Add salt, and boil slowly three
hours, or until tender. Mix flour and
curry with a little cold water; add tp
the meat, with the celery tops, and boil
ten minutes. Serve with three cups of
boiled rice as a border.
PLAIN BROWN STEW
Two pounds neck beef, or
Three pounds with bone
One cup cut onion
Two cups cut potato
One tablespoon caramel
Two teaspoons salt
One-eighth teaspoon pepper
One-half teaspoon thyme
Two tablespoons flour. .
30
EASTERN STAR SELECT RECIPES
Sear meat. Searing means to put into
a hot oven with one teaspoon of drip-
pings, or over a hot fire, and brown both
sides quickly so it will retain the juice.
Boil slowly two hours; add onion; if
water boils down, add more there must
be two cups of gravy add potatoes, salt,
pepper, thyme; boil thirty-five minutes.
Mix flour with caramel and a little cold
water, add to gravy, boil three minutes
and serve.
BEEF STEW WITH HOMINY
One and one-half pounds neck beef
Two tablespoons cut onion
Two teaspoons sugar
Two teaspoons salt
One-eighth teaspoon pepper
Two cups strained tomatoes
Two tablespoons flour
Four cups boiled hominy.
Wipe meat; cut into two-inch pieces;
boil rapidly twenty minutes with two
cups of boiling water. Add onion, sugar,
salt and pepper; boil slowly two hours
and a half. Add tomatoes; boil ten min-
utes. Mix flour with cold water until
smooth, and add to meat; boil three
minutes. There should be two cups of
gravy. Serve with border of hominy and
parsley.
BEEF A LA MODE (Spiced)
(Ivy Crane Shelhamer)
Place a three and one-half or four-
pound pot roast into a pan in which two
tablespoons bacon fat or butter has been
melted. Brown meat well.
Remove the roast, adding to the fat
in the pan some flour. When this is
browned, add three pints boiling water,
one bay leaf, one sprig celery, some
parsley, one large onion with a clove
stuck in it; two carrots, one turnip, one
tablespoon salt and a little pepper.
Replace the meat and let it simmer
for at least six hours. Turn it over occa-
sionally.
The secret of success with this dish is
slow cooking. When done, it should be
as tender as bread.
To serve, place meat on hot platter,
strain the gravy over it and serve gar-
nished with sliced boiled carrots and
sprigs of parsley. The gravy should be
thick and brown.
BRAISED BREAST OF LAMB
(Ivy Crane Shelhamer)
Remove the bones with a sharp knife
from a breast of lamb weighing three or
four pounds. Wipe with a damp cloth
and sprinkle with salt and pepper. Roll
up tightly and tie with cord.
Have ready in the roasting pan a table-
spoon each of chopped onion and turnip,
two of carrots, a tablespoon of butter
and a dash of pepper with two teaspoons
salt.
Cook the vegetables until they begin to
brown, then lay meat on top.
Dredge with a little flour, add a cup
of boiling water and cook in a moderate
oven with pan well covered, for three
hours. More water should be added if
it cooks out too much.
When ready to serve, thicken the gravy
and strain it.
CURRY OF MUTTON
(Gertrude Ross)
One tablespoon butter
One tablespoon minced onion
One tablespoon curry powder
Two tablespoons flour
One pint stock or one and one-half cups
milk
One pint mutton
Salt and pepper.
Melt butter in pan, add onion and cook
until slightly browned. Cut meat in
cubes and add to butter and onions,
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MASONRY CONSTRUCTION
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MEATS AND POULTRY
31
brown slightly. Add sauce and cook until
tender. Serve with border of boiled rice.
INDIA CURRY AND RICE
(Mrs. Herman Davis)
Two pounds shoulder lamb chops, cut
thick
Four large onions
One banana
One small apple
Two tablespoons curry powder
Pepper and salt to taste.
Brown the onion and chops in frying
pan. Slice banana and apple and fry
with them. Add curry powder (dry) and
juice of lemon. Let all fry about fifteen
minutes. Put in sauce pan and cover
with water and let cook slowly for one
and one-half hours. Add pepper and salt
to taste. When ready to serve, thicken
with cornstarch.
Boil rice in salted water about one-half
hour, drain through colander and arrange
all around the platter, putting the curry
in the center.
FRENCH POT ROAST
(Mary B. Dixon)
Three slices of bacon, one small onion,
one small green pepper, fried together
for a few minutes.
Brown rump of beef in same and then
add wine glass of sherry wine, juice of
one can mushrooms, a teaspoon tabasco
sauce, add a little water occasionally and
cook slowly two and one-half hours. Add
mushrooms when gravy is thickened.
ESCALOPED MEAT
(Mabel B. Seymour)
One tablespoon butter
Two tablespoons flour
One and one-half cups milk or stock
One cup meat
One cup macaroni
Bread crumbs, salt, pepper and cayenne.
Brown butter in pan, add flour and
cook until brown, add milk (cold) and
stir until thick. Cut meat in cubes, dust
with salt and pepper. If lamb or celery
are used, celery salt may be added. But-
ter baking dish, mix meat and macaroni
with sauce, add bread crumbs dusted
with salt and pepper and moistened with
melted butter.
HAMBURGER LOAF
Twenty-five cents worth of hamburg,
15c pork sausage; mix with egg, onion,
one green pepper and salt and soaked
bread. Form into loaf, pour over can of
Del Monte Hot Sauce, dredging same
with flour, and bake. Baste every little
while. Serve with noodles or rice or
potatoes.
HOME-MADE CORN BEEF
(Maud E. Gilpin)
Five pounds beef (fresh).
For every pound of beef add one table-
spoon of sugar and one tablespoon salt,
add one piece of saltpetre the size of a
green pea, then set twenty-four hours.
Boil in same liquor till done.
Note lOc saltpetre will last years.
NOODLES AND HAMBURGER
Cook noodles in 'salt water twenty
minutes. Chop onions fine and mix with
hamburg steak. Mold in and fry in small
flat cakes until brown.
Pour boiling hot water over and
thicken gravy with flour. If desired, to-
matoes may be added to gravy. Arrange
noodles on platter and place hamburgers
on top. Pour sauce over all.
PAPRIKA SCHNITZEL (Veal)
(Myrtle Frank)
Place in a Dutch oven or iron skillet,
one cup of finely-chopped salt pork and
one slice of onion; cook until onion is
'EATING OUT" gives all a rest and a good time
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32
EASTERN STAR SELECT RECIPES
slightly browned. Lay in six slices of
veal, half an inch thick, six inches long
and two and one-half inches wide, that
have been seasoned with salt and
paprika and rolled in flour. Cook until
brown on both sides, add enough cream
to cover and simmer five minutes. Stir
in one teaspoon of paprika, remove meat
to hot platter and pour over the sauce.
Garnish with Farina dumpling and serve.
Farina Dumpling
Heat two cups of milk and stir in
slowly one cup of Farina, stir and cook
until thick. Remove from fire and beat
in the well-beaten yolk of one egg and
half teaspoon salt. Drop by tablespoons
into hot butter and cook a nice brown.
MEAT CROQUETS
(Maud E. Bowes, P. G. M.)
Four cups cooked and ground meat
Two cups bread crumbs
One cup boiled rice.
Select good boiling meat and boil until
tender, remove from stock and when cold
grind in meat grinder. Season stock with
salt and reserve. When ready to form
croquets heat stock. Mix meat, bread
crumbs and rice with salt and pepper,
seasoning and moisten with the hot stock
EYES EXAMINED
sufficient to form into croquets and bake
in rather hot oven twenty minutes. Fine
also served with tomato sauce or white
sauce.
FRIZZLED BEEF
(Mabel B. Seymour)
One tablespoon butter
Two tablespoons flour
One cup evaporated cream.
If beef is very salty soak first and then
dry. Put butter in pan and then beef.
Cook until edges curl. Dredge in flour
until butter is absorbed (about two table-
spoons), cook until brown. Add cream
and stir until smooth.
PHILADELPHIA SCRAPPLE
One cleaned pig's head
Two cups cut onion
Two quarts corn meal
One quart buckwheat
Five tablespoons salt
One tablespoon thyme
One teaspoon sweet marjoram
One teaspoon pepper
One tablespoon summer ttevory
One teaspoon sage.
Boil head in five gallons of cold water;
add onion, and boil until meat falls from
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MEATS AND POULTRY
33
bone. Strain stock. Chop meat and
tongue, which has been skinned; return
to stock, and add corn meal slowly,
stirring constantly until it begins to
thicken; add buckwheat, seasonings, and
boil one hour. Brush pans with drip-
pings; pour in mixture; smooth tops and
cool. Cut in half-inch slices; dip in flour,
and fry.
OXTAIL STEW
Two oxtails
One-half cup flour
Two tablespoons drippings
One and one-half teaspoons salt
One-eighth teaspoon of pepper
Two teaspoons sugar
One-half cup cut onion
Two cups turnips
Two tablespoons parsley.
After washing, dry the oxtails, which
have been disjointed. Sprinkle with flour;
fry in hot drippings. When brown put in
saucepan and cover with boiling water;
add seasoning; boil slowly for two hours,
or cook in a fireless cooker; add the
onion and turnip; boil for thirty minutes.
A tablespoon of flour is mixed with cold
water and added for thickening. Serve
oxtails in center of platter, border with
turnips.
SHIN MEAT COOKED IN A
BEAN POT
Two pounds of shin meat
Two tablespoons cut onion
One tablespoon caramel
Two teaspoons salt
One-eighth teaspoon pepper
One tablespoon flour.
Cut meat into pieces, and sear with a
little marrow. Put into a bean pot with
the bone, onion, two cups of boiling
water, the caramel, salt and pepper.
Cover, and bake for three or four hours ;
it can be finished in three hours if the
oven is hot; a more moderate oven takes
four hours. Add flour, which has been
mixed with cold water for thickening.
Serve with a border of hominy. If more
water is needed for the gravy use the
hominy stock. Garnish with parsley.
SOUR MEAT
Two pounds of short-rib end stewing beef
Four tablespoons browned flour
One tablespoon drippings
One tablespoon onion
One-half cup vinegar
One cup of stock
Eight whole cloves
Eight whole allspice
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EASTERN STAR SELECT RECIPES
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MEATS AND POULTRY
35
Stick of cinnamon broken in pieces
Two teaspoons salt
One-eighth teaspoon pepper
One teaspoon sugar.
First wipe the meat, boil slowly until
tender, and cut in thin pieces. Cover
with sour sauce: Brown flour in oven or
over a slow fire. Keep stirring; add
drippings, onion, and mix until smooth.
Add vinegar, stock, spices, sugar, salt
and pepper. Boil five minutes, and let
stand.
BOILED TONGUE
Clean and trim fresh beef tongue
25c soup bone
lOc soup vegetables
Two cloves
Small piece bay leaf.
Add two small cans of tomato sauce
after tongue is boiling, one-half apple or
pear (fresh), salt and pepper to taste.
Remove tongue and skin (saving liquor
for soup). Serve with garnish of boiled
vegetables.
ARTHUR'S STEAK
(Mabel B. Seymour)
Broil porterhouse steak not less than
one inch thick to suit taste. Remove
from fire to hot platter. Spread thickly
with butter. Season very thickly with
salt (important). Spread with genuine
French mustard, sprinkle liberally with
Worcestershire sauce. Set back in hot
oven about three minutes.
BAKED STEAK
Take steak about one inch thick. Sea-
son both sides. Rub pan with garlic.
Take one can tomatoes, season; pour
half tomatoes in pan, put steak in and
pour rest on top of steak. Slice one
green pepper and one onion over top.
Add four lumps butter. Bake twenty or
thirty minutes.
ROLLED STEAK
Round steak sliced thin and cut in
four-inch squares. Prepare dressing
(onion, black pepper, garlic, bread and
butter and salt). Put dressing on pieces,
roll and tie with string so that dressing
cannot escape. Roll in flour containing
salt and pepper. Fry rich brown, add
water and allow to simmer for one hour
in covered pot.
STEAK A LA CLIFF HOUSE
Heat iron skillet very hot, grease
slightly with suet. On this, place a thick
steak (New York cut of tenderloin or
porterhouse). The instant it is done to
taste, slash across top with sharp knife
making eight or ten shallow cuts. Rub
in three tablespoons butter, one teaspoon
mustard, few drops Worcestershire sauce,
salt and pepper. Rub in with back of
tablespoon until all is absorbed. Put
under broiler for a minute and serve with
parsley.
TENDER STEAK
(Christina Herget)
Get a good piece of round steak, me-
dium thickness. Cut in pieces size for
individual serving. Salt and pepper and
roll in flour. Have grease in skillet very
hot. Fry quickly till brown on both sides.
Cut and slice an onion and put in good
broad bottom stew pan, with cup of
water, and steam slowly for one hour.
Any cut of beef may be made tender
cooking as above, but a steak off the
round is particularly desired.
BEEFSTEAK EN CASSEROLE
Select a sirloin steak or tenderloin
steak at least an inch thick; have ready
cooked in brown stock until tender, balls
cut from carrots and turnips, one-half
dozen of each for each service; also for
each service, two small onions. For a
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36
EASTERN STAR SELECT RECIPES
steak weighing about two pounds, melt
and brown three tablespoons of butter;
in it stir and cook five tablespoons of
flour until the flour is well browned,
then add half a teaspoon of salt and one
and one-half cups of rich, dark brown
broth; stir the sauce constantly until
it boils, then add the cooked vegetables
and about a dozen canned mushrooms,
and let whole stand over hot water while
the steak is being cooked; also let a
low uncovered casserole become thor-
oughly heated; rub over the surface of
a hot iron frying pan with a bit of suet,
then lay steak in it, turn it every ten
seconds, at first, keeping the pan very
hot, then let cook more slowly, turning
less frequently for about six minutes in
all; set the steak in the hot casserole,
turn the vegetables and sauce over it,
and set the dish into a hot oven to stand
about four minutes; sprinkle steak with
a teaspoon or more of fine chopped
parsley and serve at once; the casserole
being low, the steak is easily carved in
the dish or it may be served in a deep
platter.
BROWN STEAK EN
CASSEROLE
(Jennie E. Adams)
Two pounds steak cut for serving and
pound into it three-fourths cup flour.
Brown in a little fat. Season with salt
and pepper. Place in casserole, add sea-
soning of onion, garlic, bell pepper and
two teaspoons Worcestershire sauce.
Cover with tomatoes. Cook slowly two
hours. Potatoes may be added if desired.
Note Breast of lamb may be prepared
in same way, except that it does not
require pounding.
STEAK AND NOODLES
EN CASSEROLE
(Jennie E. Adams)
One box noodles
One pound round steak (chopped fine)
One cup olives
One-half onion
One clove garlic (fine)
Two cans Del Monte Sauce
One-half cup grated cheese
Four tablespoons oil
Thyme, parsley, rosemary, salt, pepper
and paprika.
Cook onion and garlic in oil. Add
steak and brown. Add seasonings, except
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MEATS AND POULTRY
37
cheese. Simmer thirty minutes; add one-
half of cheese; remove from stove. Cook
noodles until tender in boiling salted
water, drain. Alternate layers of noodles,
steak and cheese in buttered baking dish.
Set in warm oven thirty minutes. Serve
in dish.
ONE MEAL STEAK
(Ruth Seymour)
One three-pound steak about one and one-
half inches thick
Three tablespoons butter
Flour
One onion
One green pepper
One tender stalk celery, small
One large potato
One pint tomatoes
Salt and pepper
Five tablespoons flour
One-half cup bread crumbs.
Method: Bone and trim surplus fat
from a good round or sirloin steak and
lay on plank board and with a semi-
sharp knife hack the steak both ways of
the grain until fiber is cut to the depth
of one-eighth of an inch on both sides.
Cream the butter and spread on both
sides of steak and roll in flour. Place
steak in a baking dish or skillet and
shape in a round form. Chop the raw
vegetables and place on top of steak.
Cover tightly and place in moderate oven
to simmer for about one hour. Remove
from oven. Add salt and pepper.
Make a paste of five tablespoons of
flour and part of tomato juice, add to
rest of tomatoes and add bread crumbs.
Spread this mixture over steak and re-
turn to oven for about twenty minutes
to brown. Use less flour to thicken
tomatoes if there is very little juice.
When ready to serve remove to chop
plate in whole form. If desired place
French fried potatoes around the steak
and garnish further with parsley.
VEAL LOAF
(Louise Mae Elsensohn, P. G. M.)
Four cups ground veal
One-fourth cup ground salt pork
Two tablespoons chopped onion
Four tablespoons crumbs
One green pepper, chopped
Few gratings nutmeg
Salt and pepper.
Beat eggs, pour over other ingredients
that have been mixed, shape into loaf,
using milk or water to moisten. Cook
two hours.
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Director \
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Chapel and Reposing Rooms
2011-15 M Street Sacramento, Calif.
38
EASTERN STAR SELECT RECIPES
VEAL CUTLETS
Rub in salt and pepper, dip in bread
crumbs, then egg (beaten), then crumbs.
Fry in oil. Can use pork chops or inex-
pensive lamb cuts like shoulder chops.
VEAL BIRDS
(Evalyn Gould)
Veal steak
Flour
Dressing
Butter.
Use veal steak one-half inch thick.
Cut into pieces about four inches square
and pound with a meat hammer. Put a
spoonful of dressing, highly seasoned,
on each small piece of meat and roll up,
pinning together with a toothpick.
Grease baking pans with plenty of lard
and butter; lay veal birds in rows in
pan. Cook till brown, then add water
and keep adding water for two hours that
they bake. Baste continually so that the
"birds" do not get dry. Serve on nests
of rice with spoonful of gravy over each.
VEAL ROLL
(Mrs. Allan Fennell)
One large veal round steak and small
piece of salt pork ground fine and
spread over steak
Three-fourths cup carrots, cut fine
One large tart apple, cut fine
One scant teaspoon dry mustard
Two cups dry bread crumbs
One small onion, chopped fine
One green pepper, chopped fine (do not
use seeds)
Dash poultry seasoning
Salt and pepper to taste.
Method: Cook carrots until tender in
a little salt water, drain, cool. Rub mus-
tard in on both sides of the meat. The
bread may be in crumbs or small pieces.
Mix carrots with bread, add apple, onion,
green pepper and seasonings, if this is 3
little dry add a little water, spread on
the veal, round roll and tie. Place in a
roaster with some lard in it. Brown the
roll on top of stove. Then salt and pep-
per it well, add some water and cook
slowly in oven one and one-half hours or
until tender.
Note If desired steak may be cut into
pieces about three by five inches and the
filling spread on these pieces rolled, tied
and cooked the same as large roll. These
rolls would be large enough for individual
servings.
HAM WITH APPLES
Thick slice of ham
Six medium-sized apples
One-half cup water
One and one-half cups brown sugar (or
more)
Ten whole cloves.
Wash ham, trim off most of fat, and
rub in as much sugar as it will take.
Lay in baking pan, sprinkle with cloves.
Pare apples, cut in quarters; lay around
ham. Sprinkle remainder sugar over
apples, add water and bake until tender
in covered baking pan.
HAM WITH PINEAPPLE
Soak one slice of ham about one inch
thick in warm water one hour. Melt a
little fat in baking pan (preferably a
piece cut from ham) and brown meat in
it. Pour one cup of crushed pineapple
and one-half cup of water over the ham
and bake slowly until tender. Remove to
hot platter and pour pineapple, around it.
HAM AND POTATOES
Slice potatoes into baking dish, mix
with one teaspoon dry mustard and one
tablespoon flour and salt and pepper.
Place thick piece of ham on top and pour
over one cup of milk.
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MEATS AND POULTRY
HAM WITH NOODLES
Package of Muller's noodles (fine) ;
cook until tender in salted water; drain
and rinse. Add about two cups of
chopped cooked ham, three beaten eggs,
one-half pint of cream (or canned milk).
Place in buttered baking dish. Place
dish in pan of water and bake until firm.
HAM EN CASSEROLE
(Myrtle Frank)
Put in casserole layer diced raw pota-
toes, layer onion, green pepper sliced,
layer ham (raw) one and one-half inch
thick. Repeat layers and potatoes, onions
and green peppers; pour in enough milk
to cover; cover dish and cook in mod-
erate oven about one hour, or until ham
is tender. No seasonings required.
HAM VIENNIESE
Slice of ham two inches thick; parboil
twenty minutes, with a bay leaf. Drain
and place in roasting pan, cover with
sliced potatoes, season with paprika.
Pour over enough milk to cover ham.
Bake slowly one and one-half hours.
Serve with a thickened milk gravy.
HAM SOUFFLE
One-half package noodles
One cup chopped cooked ham (lean)
Two eggs
One cup sour cream or sweet condensed.
Beat eggs, add ham, cream, noodles.
Bake in greased dish about forty-five
minutes. Don't overcook. Set in pan of
hot water to cook.
BAKED HAM
(Berdie Eiler)
Wash and trim the ham thoroughly.
Make a very thick paste of flour and
water; cover the ham all over with the
paste, a quarter of an inch thick. Place
in a pan, put in oven and baste occa-
sionally. Allow fifteen minutes to the
pound. When done remove paste, skin
and trim away any rough places. Stick
over with cloves, pepper and serve. Gar-
nish with celery leaves. This method of
baking retains juices and the ham has a
very delicate flavor. This is one of the
very best ways to cook a ham.
BAKED BACON
Thin slices of bacon
One egg yolk
Two tablespoons Worcester sauce
One teaspoon dry mustard
Cracker crumbs.
Method: Beat together eggs, Worcester
sauce and mustard and dip thin slices of
bacon in it and then in cracker crumbs.
Lay it in a pan and put the pan in a
moderately hot oven till the bacon is
crisp.
This is an unusual and delicious dish.
Do not leave it in the oven too long, just
about four or five minutes.
BAKED HAM (SOUTHERN
STYLE)
Slice of ham one (or more) inch thick
Two tablespoons flour
One tablespoon sugar
One tablespoon mustard
One-fourth teaspoon pepper.
Mix dry ingredients and pat into ham.
Place in baking dish. Barely cover with
milk and bake at least forty-five minutes.
CHICKEN CROQUETTES
Mince chicken enough to make two
teacups; season with teaspoon of salt,
and a pinch of pepper; add one teacup of
broth in which was cooked three eggs,
the juice of a lemon and a large table-
spoon of cream or melted butter. Roll in
egg and bread of cracker crumbs and
fry in boiling lard or oil.
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EASTERN STAR SELECT RECIPES
BREADED SPRING CHICKEN
Cut spring chicken into pieces; dip
first in beaten egg, then into grated
bread crumbs seasoned with minced
parsley, pepper and salt; place in a pan, .
lay bits of butter over, add a little water,
set in oven and bake slowly; baste often.
When done take up. Pour a teacup of
cream in the pan, stir in two tablespoons
of grated bread crumbs and serve in
sauce bowl. Garnish with parsley.
CHICKEN CUSTARD
One-half cup bread crumbs
Two eggs
Three tablespoons chopped chicken
Pinch of salt
Pinch of celery salt
One cup milk.
Mix thorughly; pour into well-greased
custard cups. Place in pan of water and
bake in a moderate oven until set. Serve
hot with cream sauce.
CHICKEN, MARYLAND
(Mrs. Jean Roberts)
Two young chickens
Salt and pepper
Three tablespoons flour
One cup milk
One cup chicken stock
Butter.
Clean and disjoint the chickens, and
cut up as for fricassee. Put part of the
neck, feet, and giblets in a pint of cold
water and simmer gently for an hour.
Arrange the chicken, skin side up, in a
baking pan so that the pieces do not
touch; sprinkle with salt and pepper and
dredge with flour. Put little pieces of
butter on the chicken until four table-
spoons have been used, and then melt a
fourthcup of butter in a fourth cup of
boiling water and add it to the pan. Bake
about forty-five minutes in a hot oven;
remove chicken when done and stir flour
into the drippings. Add milk and stock
and season to taste.
CHICKEN CREOLE
(Margaret Jackson)
15c veal steak
15c salt pork
15c fresh pork
Cook and chop, then save juice or
gravy. Also chop one pepper, one onion,
one clove garlic, add one can mushrooms,
one can tomatoes, one can chicken
(minced), a little sugar, pepper, salt,
Gebhart's chili, allspice, cloves and cin-
namon to taste; pour over all the juice
and thicken with cream.
This serves a dozen persons in rami-
kins.
ROAST DUCK WITH SAGE
AND ONION DRESSING
(Mrs. Herman Davis)
One duck (large)
Four large onions
One-half loaf bread
One tablespoon sage
One egg
Pepper and salt to taste.
Boil onions until tender, drain and chop
in mixing bowl. Add bread crumbs and
crust soaked in water and well drained
through colander. Add sage, egg, and
season well with pepper, salt and a little
ginger. Mix all well together and put
inside the duck. Bake for about one and
one-half hours, according to size of duck.
This same dresisng can be used for
wild duck.
TURKEY DRESSING
(Ella Tyler Hall)
Crumb a good-sized loaf of bread, pre-
ferably two or three days old; chop two
medium-sized onions, fry soft in one cup
of butter; when tender (do not brown)
pour over bread crumbs, mix lightly but
well; add one cup of cut celery, outside
of stalks may be used if stripped of tough
fiber, cut rather fine crosswise; two hard-
boiled eggs, chopped; one cup broken
walnuts; a pair of sweetbreads (already
cooked) ; a little chopped parsley, salt
and pepper. Mix well; fill the turkey,
adding a few nice olives at intervals. Do
not pack tightly. Sweetbreads, nuts,
olives (or either one) may be omitted if
plainer dressing is desired, or for veal,
roast chicken, etc.
CHICKEN CHOW
(Etta Mae Jenkins)
Cook chicken, adding salt and one or
two small dried Spanish peppers, until
tender. Pick from bone as for cream
chicken. Make noodles of flour and one
egg, one tablespoon of milk, one-half tea-
spoon of salt. Cook twenty minutes in
water chicken has been cooked in.
In a baking pan put a layer of noodles,
a layer of chicken, layer of sliced hard-
boiled egg; repeat with noodles on top,
add broth in which chicken has been
cooked. Bake for one-half hour.
MEAT SAUCES
41
Meat Sauces
PROPORTIONS OF INGREDI-
ENTS FOR SAUCES
Thin White Sauce
(Toast, sweet sauce, cream soups, etc.)
One tablespoon flour
Three-fourths teaspoons fat
One cup liquid.
Medium White Sauce
(Chipped beef, cream fillings, gravy
vegetables)
Two tablespoons flour
One and one-half tablespoons fat
One cup liquid.
Very Thick White Sauce
(Croquettes)
Four tablespoons flour
Three tablespoons fat
One cup liquid.
Mix fat in saucepan, add flour and mix
till smooth, cooking all the while, but
care must be taken not to burn, add milk
gradually and cook until it boils, add salt
and pepper.
One and one-half cups milk for family
of two for vegetable soup. Add pinch of
soda to hot vegetable before adding white
sauce.
MIN'S MUSTARD SAUCE
Two teaspoons mustard
One teaspoon flour
One tablespoon sugar
One teaspoon salt
One large tablespoon salad oil
One small can milk
One egg.
Cook in double boiler until thick. Thin
with water if too thick.
SAUCE FOR FRUIT COCKTAIL
(Piquant)
(Maude Noble Haven)
Four tablespoons tomato catsup
Four tablespoons white grape juice
One tablespoon lemon juice
One tablespoon orange juice
One-eighth teaspoon salt
One-eighth teaspoon paprika
One-eighth teaspoon sugar
One-eighth teaspoon cloves
One-fourth teaspoon cinnamon.
MINT SAUCE FOR MEATS
(Mabel B. Seymour)
One-half cup mint leaves, chopped
One-half cup sugar
One cup hot vinegar.
Dissolve sugar in vinegar and pour
over chopped mint. If vinegar is very
strong, add more sugar. Do not dilute
with water. The sauce must be strong
of vinegar but still sweet.
Serve with roast lamb.
EGG SAUCE
(Rich white sauce)
One-fourth cup butter to one cup milk.
Add yolks of hard-boiled eggs which have
been put through sieve. Garnish with
white of egg if you desire.
TARTAR SAUCE
Mayonnaise dressing
Lemon juice
Parsley
Green olives
Chopped sour pickles (very fine).
EASTERN STAR SELECT RECIPES
PRUNE DRESSING
(For roast fowl)
Two cups prunes (cooked)
One-half cup rice
Six large chestnuts
One-half cup melted butter
One-half teaspoon salt
One-eighth teaspoon pepper.
Cook rice until tender and dry in two
cups of boiling water and juice from
prunes. Add prunes (stoned and cut
in quarters), chestnuts (blanched and
chopped), butter, salt and pepper. Mix
well.
BUTTER AND PARSLEY
SAUCE
(Not cooked)
(Mabel B. Seymour)
Two tablespoons parsley
Two tablespoons melted butter
Two tablespoons lemon juice
One teaspoon salt
One-fourth teaspoon pepper.
Combine and use at once. Lemon juice
may be omitted.
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LUNCHEON DISHES
Luncheon Dishes
CABBAGE AND GARLIC
SAUSAGE
(Maude Noble Haven)
Two tablespoons butter, two table-
spoons flour. Brown these together;
then add four cups boiling water, gradu-
ally. Add one teaspoon salt, one teaspoon
paprika, one carrot, sliced fine; one
onion, sliced fine; herbs; bay leaf, thyme.
Cook in this (slowly), one cabbage, cut
in quarters, and when one-half cooked
lay over the cabbage two pounds garlic
sausage (one-half pound sausage per
person to be served), cover and cook
until cabbage is tender.
HOMINY
One can hominy drained and boiled in
fresh water for a few minutes and drain
again; one good-sized onion fried slightly
in butter; one can Del Monte Sauce.
Season with Worcestershire sauce, salt
and pepper. Put into baking dish, cover
with cheese and bake until brown.
LUNCH DISH
Boil macaroni until tender, then place
a layer in covered roaster; a layer of
tomatoes; a layer of small link sausage
(pork) ; a green chili pepper chopped (I
use the canned ones), salt and pepper to
taste. Repeat until you have the re-
quired amount, then over the top put a
layer of cheese, cover and cook in mod-
erate oven three hours. I figure two or
three sausages for a helping.
PERLO
Cook one cup rice until tender. Cook
three large onions and a small piece of
garlic in one cup olive oil; when tender,
add one cup tomatoes, one cup peas,
two teaspoons of allspice. Salt and pep-
per to taste. Soup plate of grated cheese.
Bake with some cheese on top.
PILAFFE (Casserole Dish)
One cup rice
One pound hamburg steak
Butter size of an egg
One can Campbell's tomato soup
Salt, pepper
Strips of bacon.
Boil cup of rice twenty minutes; brown
hamburg steak in butter; mix with rice;
add soup, salt and pepper; lay strips of
bacon on top and bake three-quarters of
an hour.
PINK POODLE
(Jennie E. Adams)
Two tablespoons butter
Two tablespoons flour
One teaspoon salt
One teaspoon Worcestershire sauce
One cup cream
One cup grated cheese
One can Del Monte Sauce.
Melt butter, add flour and blend; add
cream, stir until thickened, then add
tomato sauce; boil; add balance of in-
gredients and serve piping hot on toast
or potatoes.
RICE RING
(Serve with Curried Eggs)
Two cups hot cooked rice
Three eggs, beaten separately
One cup grated American cheese
One chopped green pepper
One and one-half teaspoons salt
One-eighth teaspoon paprika.
Pour into well-buttered ring set in pan
of hot water with several folds of paper
under ring to keep it from bottom of
pan. Bake until firm.
CURRIED EGGS
(In Rice Ring)
Fry one small onion until brown in
one tablespoon of butter. Melt a table-
spoon of butter in same pan, add one
tablespoon flour. Cook until flour is
done; add large cup milk, one-half tea-
poon curry powder, salt and pepper; add
four hard-boiled eggs cut in half. Serve
when eggs are heated through in rice
ring.
RICE FRITTERS WITH JELLY
(Mabel B. Seymour)
A delicious luncheon dish is rice
fritters served with currant jelly or plum
jam. Put a cup of rice in a saucepan,
cover with cold water, set it over the
fire, and let it boil just nine minutes;
then drain through a colander; rinse it
off with cold water and return to the
same pan; add one pint of milk, a level
teaspoon butter, and boil gently until
rice is soft; turn into a large bowl and
let stand until cool; when cold mix with
the rice three tablespoons sugar, the
yolks of four eggs, four tablespoons pre-
44
EASTERN STAR SELECT RECIPES
pared flour; mix all together thoroughly;
beat the whites of the eggs to a stiff
froth and fold them in the batter; have
a little smoking hot fat over the fire and
drop the batter in the same from a
spoon and let it fry a golden brown;
when done dust powdered sugar over the
fritters, pile them on a dish covered with
a napkin and serve with currant jelly
or plum jam in a separate dish.
STUFFED GREEN PEPPERS
(Elizabeth M. Marshall, P. G. M.)
Six green peppers
One cup bread crumbs
Three cups chopped meat, preferably
scraps of roast lamb
Any left over vegetables (string beans,
carrots, tomatoes)
Onion
Salt and pepper to taste.
Cut the stem ends off peppers and re-
move seeds. Let stand in salt water for
a little while. Mix bread crumbs, meat
and vegetables. Moisten slightly with
gravy from roast or about three table-
spoons of butter. Place in pan and bake
slowly. Use about one-half cup of water
in baking pan.
TOMATO RABBIT
For one person take a slice of bread
one-half inch thick, buttered slice of
Tillamook cheese, large slice of tomato
with slight sprinkling of sugar, salt and
pepper very well; two slices of bacon
across the top.
Put above into quick oven until the
cheese melts and bacon curls (about ten
minutes).
Good substitute for meat.
TOMATO TOAST
(Elizabeth M. Marshall, P. G. M.)
Cut six slices of bread rather thick.
Beat one egg until light, add one cup of
milk, one-half teaspoon of salt, one-eighth
teaspoon of pepper. Dip the bread into
the mixture allowing the slices to absorb
all of it. Lift them to a greased pan and
dot butter over them, using a teaspoon to
each slice. Lay a thick slice of fresh
tomato on each piece of bread, sprinkle
with salt and pepper and top it with a
thin slice of American cheese, dusted
with paprika. Bake in a hot oven or
under a broiler flame until the cheese
and bread are delicately brown and the
tomato is tender.
This will serve six.
TOMATO CUSTARD
(Luncheon dish)
(May S. Walters)
One can tomato sauce
One cup water
Salt and pepper to taste
Two slices onion
Two tablespoons sugar
Four cloves
One-half bay leaf
One-fourth cup cracker crumbs
Two eggs.
Simmer tomatoes, water and spices
about fifteen minutes. Pass through
sieve. Add cracker crumbs and eggs,
beaten slightly. Bake in greased custard
cups until set about twenty minutes.
Turn out on platiter and cover with
cheese sauce and serve.
Cheese Sauce for Tomato Custards
One tablespoon butter
One tablespoon flour
One cup milk
One-half cake pimento cheese.
Melt butter, add flour; cook about one
minute; add milk (cold), and stir until
thick; then add cheese. When melted
pour over custards.
TOMATO AND EGG
(For No Meat Lunch)
(Louise Mae Elsensohn)
Select solid ripe tomatoes of uniform
size, scald and peel; cut off stem end
about one-fourth inch, scoop out using
care not to break sides, invert and let
stand to drain one-quarter hour. Put in
pan, salt, pepper and bit of butter in
each, put in hot oven for ten minutes,
then take out, break egg in each tomato,
again place in hot oven for fifteen
minutes. Serve at once.
SALADS
45
Salads
APPLE SALAD
(Mabel B. Seymour)
Three medium-sized apples
One-half pound English walnuts (in the
shell)
One tablespoon cooked mayonnaise
One tablespoon sugar
Five tablespoons whipped cream.
Dust nuts thickly with salt and pepper
and combine with other ingredients.
APPLE AND NUT SALAD
One package of lemon Jello
One cup sweet apples
One cup walnuts
Make Jello and when beginning to set,
add chopped apples and nuts. Pour into
individual molds and let harden, unmold
on crisp lettuce leaves and serve with
mayonnaise to which has been added
whipped cream in the proportion of half
and half. Any mixture of fruit and nuts
may be used in same way as above.
FRUIT SALAD DRESSING
(Boiled)
Two egg yolks
Two tablespoons sugar
Two tablespoons flour
One-half cup pineapple juice.
Add juice of one-half lemon when cold,
also one-half cup whipped cream.
APRICOT SUNFLOWER SALAD
One small can apricots
One dozen marshmallows
One-half cup finely chopped English wal-
nut meats
Lettuce
Salad dressing.
Method: Drain the juice of the apri-
cots and cut each half in two pieces,
lengthwise.
Arrange on a lettuce leaf on individual
salad plates. In the center of each plate
place a marshmallow and arrange the
pieces of apricot out from this to imitate
a sunflower.
Around the marshmallow place stiff
salad dressing and sprinkle with finely
chopped nuts.
ASPARAGUS SALAD IN
PEPPER RINGS
Remove seeds from either sweet, red
or green peppers ; cut rings one-fourth
inch wide and slip through them aspara-
gus stalks, canned or fresh. Serve with
mayonnaise.
BEET SALAD
(Maud Dezell Bradley, P. G. M.)
One bunch beets (boil and peel)
One tablespoon sugar
One tablespoon olive oil
Salt
One cup water
One-half cup vinegar
One-fourth cup sugar
One large onion, sliced thin
Small bag pickling spices.
Boil until onion is clear; pour over the
sliced beets.
One package of Knox gelatine (one en-
velope)
One pint boiling water
One clove garlic, cut very fine.
Pour over the above mixture; place
in ice box to set. Cut in squares; serve
with mayonnaise.
EASTERN STAR SELECT RECIPES
CANDLE SALAD
Place a slice of pineapple on a nest of
lettuce leaves. Place a small banana
in center of slice. Shake a spoonful of
mayonnaise and whipped cream mixed
over the top of banana to represent the
wax of the candle running down. Then
on the very top place a maraschino
cherry for the light.
BUTTERFLY SALAD
Take a slice of pineapple, cut in half,
lay on lettuce leaf so that the rounded
sides meet in the middle. Use a seeded
date for body and broken Trilby sticks
or orange peel for feelers. Put a sliced
stuffed olive on each corner of the wings
and place a teaspoon of mayonnaise be-
tween feelers for honey.
CARROT SALAD
Cook young carrots in salt water and
when cool cut in small dice. Mix with
an equal quantity of crisp shredded let-
tuce. To each cup of the combined car-
rots and lettuce add two tablespoons
chopped roasted peanuts and one table-
spoon chopped olives. Mix with a boiled
or mayonnaise dressing and serve in the
individual lettuce leaves.
CRAB MEAT SALAD
(Margaret Jackson)
Two cups crab meat (minced)
One-fourth package gelatine
One-half teaspoon mustard
One-half teaspoon salt
One tablespoon vinegar or lemon juice
One-half cup thin cream
One cup whipped cream
Lettuce leaves
One tablespoon flour
One tablespoon sugar
One egg
One-fourth cup cold water (in which dis-
solve gelatine)
One tablespoon butter
One-half teaspoon celery salt
Mayonnaise.
Blend flour and mustard with the but-
ter, then stir in thin cream, the beaten
egg, stirring constantly. Dissolve gela-
tine in one-fourth cup cold water and stir
into hot sauce, season with salt, sugar,
paprika and lemon juice or vinegar; add
crab meat. When cold, beat and fold in
whipped cream. Pour into small molds;
chill and turn out on lettuce leaves,
endives or cress and surround or cover
with mayonnaise.
This will serve a dozen for a luncheon.
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SALADS
47
BANANA CROQUETTE SALAD
Peel ripe bananas and cut crosswise;
also cut off ends to make them look like
croquettes. Moisten pieces with mayon-
naise and roll in chopped peanuts; lay
each piece on lettuce leaf and cover
partly with mayonnaise or fruit salad
dressing.
CHICKEN SALAD
One large chicken
Three stalks celery
One pint ripe olives
One pint sour sweet pickles.
Cut all ingredients fine. Have chicken
boiled and very cold. Marinate with
French dressing and serve on bed of
shredded lettuce in lettuce leaf with
mayonnaise on top. Sprinkle with paprika.
CUBAN SALAD
Lay six bananas on ice till chilled.
Peel, slice thinly and scatter over mar-
aschino cherries cut in pieces.
Make a syrup of one-half cup of lemon
juice and one-half cup granulated sugar
and two tablespoons of sherry; pour over
fruit. Set on ice and serve very cold.
CHEESE SALAD
(Minnie Seymour)
One pint whipped cream
Four tablespoons grated Eastern cheese
One pimento, chopped
Mustard
Salt and pepper to taste.
Mix four tablespoons grated Eastern
cheese (fresh) with one pint of whipped
cream. Soak one tablespoon of Knox's
gelatine in a little hot water, add to
whipped cream, thin; add cheese and
seasoning. Pour into mold and when
hard serve on lettuce with salad dress-
ing and garnishes. Will serve about ten.
CUCUMBER AND PINEAPPLE
SALAD
(Mrs. H. H. Hill)
One can sliced pineapple
Three medium or two large cucumbers
One envelope of Knox gelatine
Five drops green vegetable coloring
Salt and pepper (cayenne).
Method: Soak gelatine in a little cold
water for a few minutes, then add the
pineapple juice and heat to dissolve
thoroughly. Do not boil. Peel the cucum-
bers, scoop out the seeds, and put the
Phone Main 20
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Day and Night Service
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401 K Street
Sacramento
48
EASTERN STAR SELECT RECIPES
rest through a meat chopper. Cut pine-
apple into small pieces and mix cucum-
bers and pineapple with the somewhat
cooled gelatine mixture. Add salt and
dash of cayenne. Mold in a ring mold
or in an individual mold. Serve on let-
tuce with mayonnaise dressing.
COLD SLAW
One-fourth head of firm white cabbage,
shredded and chopped fine. Stand in cold
water one hour. Drain, season with salt
and pepper. Add one-half cup of sugar
and French salad dressing.
CRANBERRY SALAD
Two cups cranberries
Two cups sugar.
Cook five minutes.
Dissolve one package lemon Jello in
one-fourth cup boiling water. Pour to-
gether the cooked cranberries and Jello;
add one cup chopped celery and nuts;
pour into mold, and when set serve with
salad dressing.
ENGLISH EGG SALAD
(Wm. A. Hicks)
Twelve eggs boiled hard, then neatly
shelled and cooled. Pickle half of them
in beet vinegar and the other half in
white wine vinegar colored a rich green
with fruit coloring. One cup of stewed
chestnut meats, or any desired nuts; one
cup diced apples. Dust with salt and
paprika, then cover with fromage mayon-
naise. Serve with garnish of water
cress.
CUCUMBER AND PINEAPPLE
SALAD
(Chlo A. Craig, P. G. M.)
One package gelatine
One cup cold water
Two cups boiling water
One-half cup lemon juice
Three-fourths cup sugar
One cup diced pineapple
One and one-half cups diced cucumber.
Soak gelatine in cold water five min-
utes, then dissolve in boiling water; add
sugar and stir until dissolved; add lemon
juice, cucumber and pineapple. Pour into
molds first dipped in cold water, then
chill. Serve on lettuce with mayon-
naise.
EGG SALAD
Cut three large stalks of tender celery
into pieces and put into a salad bowl.
Chop the whites of five hard-boiled eggs
and add to the celery with a little salt
and pepper. Slice the yolks of the eggs
in thin rounds, lay over the salad, pour
over mayonnaise, and garnish with celery
leaves.
NEW YORK SALAD
Six medium-sized carrots
Four eggs, boiled hard
One cup cooked macaroni
One onion
One-half cup nut meats
Salad dressing
Lettuce.
Method: Dice and cook the carrots in
slightly salted water until tender. Cook
the macaroni until tender.
Cut the hard-boiled eggs into small
cubes. Dice the onion into small bits.
Break up the nuts into small pieces.
Combine all ingredients very carefully.
Mix with any desired salad dressing and
serve on crisp lettuce leaf.
Note Carrots, macaroni and eggs
should be cold before mixing.
FRUIT SALAD
(Mrs. R. Grant Potter)
One package Jell-Well soaked in three-
fourths cup very hot mater, stir until
dissolved ; add one pint ginger ale and
Compliments of
TRIANGLE PRODUCE CO.
Wholesale Fruits and
Produce
SACRAMENTO, CALIF.
SALADS 4
r
49
four cups of fruit, sliced bananas, or-
anges, grapefruit, fresh or preserved
cherries, peaches, apricots, pineapple
and a few walnuts, cut in small dice.
Mold in small molds and serve on lettuce
with a rich mayonnaise. I always add
cream to the dressing.
FROZEN SALAD
Two Blue Label cheese, put through ricer
One cup mayonnaise
One cup whipping cream
One can sliced pineapple, drained and cut
in small pieces; do not use juice
One small bottle maraschino cherries, cut
in small pieces
One small bottle stuffed olives, sliced
real thin.
Method: Mix cheese with mayonnaise,
then add stiffly whipped cream. Mix in
finely-cut pineapple, cherries and olives.
Put in a mold, pack in ice and salt for
three hours.
When frozen, slice and serve on crisp
lettuce with a small amount of mayon-
naise.
Note If a pink color is desired add a
small amount of cherry juice to mixture
before adding whipped cream.
Use three parts of ice to one of salt.
GRAPE SALAD
(Adah S. Noland)
Take one and one-half pounds white
grapes, remove seeds, and cut into
halves; add three-fourths pound chopped
English walnuts. When ready to serve
mix with any good mayonnaise dressing,
adding one cup whipped cream last and
tossing together lightly with fork.
This quantity will serve six.
LETTUCE A LA SEYMOUR
Slice a large, firm head of lettuce into
six sections and cover generously with
mayonnaise to which has been added
' and grated fresh Tillamook
About four tablespoons of
catsup
cheese.
mayonnaise, three tablespoons of catsup
and a piece of cheese about three inches
square before grating. Proportions may
be varied to taste.
NOVELTY SALAD
(Mrs. Charles Bliss)
One package gelatine
One-half cup cold water
Two tablespoons lemon juice
Two cups boiling water
One-half cup sugar
One-half teaspoon salt
Two cups celery, chopped
One cup cabbage, chopped.
Soak gelatine in cold water five
minutes.
ORANGE SALAD
Four oranges
One-half cup finely-cut celery
Lettuce
Dressing.
Remove skins from oranges and cut in
pieces, discarding all the white mem-
brane. Mix with celery and moisten
thoroughly with dressing. Arrange on
lettuce and put a spoonful of dressing
over the top.
PINEAPPLE AND BANANA
SALAD
Place crisp lettuce leaves on plate,
then a slice of pineapple, either fresh or
canned; a banana which has been
scraped and cut in halves; sprinkle with
chopped nuts. Serve with mayonnaise
heaped in center.
PINEAPPLE AND CHEESE
SALAD
(Mabel B. Seymour)
On a crisp lettuce leaf lay one slice of
canned pineapple. Fill center with
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318-320 J STREET
SACRAMENTO, CALIF.
50
EASTERN UTAR SELECT RECIPES
freshly grated Tillamook or Eastern
cheese. Add a spoonful of mayonnaise
on top, dust with paprika and serve.
PALM COURT SALAD
(Alita Seymour)
Shredded lettuce
Tomatoes
Heart of artichoke, stuffed with crab or
shrimp
Garnish with eggs put through ricer
Asparagus tips and pimento.
Serve with Thousand Island Dressing.
PINEAPPLE-PEACH SALAD
(Mrs. Kate E. Boyd)
On crisp lettuce leaf lay one slice of
pineapple. Fill center with freshly
grated cheese, invert a half canned peach
over cheese, cover with mayonnaise to
which has been added five tablespoons
of whipped cream and sugar to taste.
Sprinkle top with chopped nuts and gar-
nish with maraschino cherry.
SPECIAL PINEAPPLE SALAD
Arrange a slice of Hawaiian pineapple
on a crisp leaf of lettuce for each service.
Shape cream cheese into small balls and
dust each one with paprika. Place on
the pineapple slice allowing three for
each serving. Heap the center of the
pineapple with mayonnaise.
PECAN SALAD (Jellied)
(Grace Hicks)
To one pint of lemon Jello, when nearly
hard, add one cup of broken pecans.
Mold in wine glasses and serve on lettuce
leaves with fiinely-shaved sweet green
peppers and mayonnaise.
STUFFED PEPPER SALAD
Remove seeds from peppers and soak
in salt water. One can of Booth's Cres-
cent sardines, picked into fine pieces with
a fork. Two tablespoons chopped pickles.
Two tablespoons chopped olives. Add
enough mayonnaise to hold all together.
Drain peppers dry, fill with mixture to
which has been added at the last moment
shredded lettuce. Garnish plate with
lettuce leaves. Dot pepper on top with
mayonnaise and sprinkle with paprika.
PEPPY SALAD
Boil the syrup from one can of Del
Monte pears and add two and one-half
tablespoons gelatine, softened in one-
fourth cup cold water and one-fourth
cup sugar. Cool and add one cup ginger
ale and the pears cut in pieces. Pour
into mold and when firm serve with
whipped cream salad dressing.
TO PEEL TOMATOES EASILY
(M. B. S.)
Hold tomatoes on fork in gas flame
until you hear it pop. Turn tomato on
fork and repeat. Tomato can then be
peeled and will not be found warm inside.
STUFFED TOMATO SALAD
(Dorothy S. Beck)
Select good-sized round tomatoes, pop
over gas flame and peel. Remove pulp,
turn upside down and drain.
Mince one small onion, three stalks of
white celery, one sweet bell pepper and
one can of Booth's sardines, from which
the skin, tail and backbone have been
removed.
Mix all together with some minced
tomato pulp, marinate with French dress-
ing, fill tomatoes and serve on bed of
lettuce leaves.
TOMATO SALAD
Peel tomatoes, cut almost through but
not quite. Spread apart, salt and mari-
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SALADS
51
nate with French dressing, place a spoon-
ful of mayonnaise in center, sprinkle
thickly with chopped peppers. Serve on
lettuce leaf.
TOMATO JELLY
One can tomatoes or
Eight medium size tomatoes, skinned and
stewed
One-fourth box Knox gelatine
One-half cup cold water
Salt and pepper
Juice of one lemon
Lettuce and mayonnaise.
Method: Dissolve gelatine in cold
water. Press tomatoes through sieve and
season with salt and pepper. Heat and
pour over gelatine while hot. Add juice
of lemon. Pour in mold and place on ice.
When firm, garnish with lettuce and
serve with mayonnaise dressing. Indi-
vidual molds may be used if preferred.
Note Plain tomato jelly may be varied
by adding chopped celery, nuts and
canned peas, when the jelly has cooled
but before it has set.
VEGETABLE SALAD
One large green cucumber
Four small stalks of crisp white celery
Six firm ripe tomatoes
One small head of cabbage
Three sprigs parsley
One-half cup blanched almonds, chopped
fine
One-fourth teaspoon celery seed
One-fourth teaspoon white pepper
One teaspoon salt.
Method: Peel cucumber, remove the
seeds and chop fine. Chop celery, mix
with cucumber, add salt. Put on ice.
Peel tomatoes and put on ice.
Chop the cabbage, add minced parsley,
celery seed, pepper and chopped almonds.
Moisten this with a salad dressing and
heap in center of salad plate or bowl.
Now cut chilled tomatoes in half and
scoop out seeds and pulp. Fill the cavity
thus made with chopped cucumber and
celery. Put a spoonful of salad dressing
on the top of each. Put the tomatoes
around edge of salad plate or bowl and
serve cold.
Note To make this large salad more
attractive, crisp head lettuce leaves may
be placed around edge of plate and the
stuffed tomatoes placed on the lettuce,
cabbage mixture in center as above.
SWEETBREAD SALAD
One cup sweetbreads
One cup cucumbers
Two tablespoons mayonnaise
Two tablespoons mixed seasoning
Two tablespoons whipped cream.
Allow sweetbreads to stand in water
one or two hours before cooking. Add
one teaspoon salt to water and if neces-
sary change water once. Drain and cover
with boiling water, add one teaspoon
salt and one teaspoon lemon juice. When
tender drain and cover with cold water.
When cool pull apart and remove mem-
brane. Pare and slice cucumbers length-
wise, then holding parts together cut
across the other way. Mix sweetbreads
and cucumbers, cover with dressing and
serve at once. Garnish with lettuce
leaves.
STUFFED PRUNE SALAD
Drain cooked prunes. Remove pits
and fill centers with the following mix-
ture: One-half cup finely chopped sour
pickles, six ripe olives, stoned and
chopped. Moisten with a thick mayon-
naise; fill prunes. Arrange on crisp let-
tuce leaves and serve.
PRUNE AND COTTAGE
CHEESE SALAD
Remove stones from cooked, cold
prunes. Fill this space with well-sea-
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SACRAMENTO, CALIF.
52
EASTERN STAR SELECT RECIPES
soned cottage cheese; place on lettuce
leaves and serve with a thick mayon-
naise dressing.
STUFFED PEPPER SALAD
Three medium size green peppers
One small pimento cheese
One-fourth cup grated American cheese
One-fourth cup chopped green or stuffed
olives
Cream to moisten
Salt and paprika to taste.
Method: Remove tops from peppers,
take out seeds. Dip in hot salt water,
remove and chill.
Cream pimento cheese, mix with other
cheese and olives. Moisten with cream
so ingredients will stick together. Sea-
son. Pack peppers with this filling, chill
well, then slice crosswise in one-half inch
slices. Arrange three slices on crisp
lettuce on each salad plate and garnish
with mayonnaise.
SALAD DE ROGNAN
Two beef kidneys
One small onion
One head celery (white part only)
Six large radishes
Lettuce to serve.
Boil kidneys until tender in water with
onion and salt. When cold chop fine
together with one head celery and six
radishes. Season with salt and pepper to
taste. Mix with French dressing. Allow
to stand one hour. Cover with mayon-
naise and serve on lettuce leaf.
PRAWN SALAD
(Florence Larkin Newman)
One large head lettuce, shredded
One pound prawns (large shrimps)
Four hard-boiled eggs, chopped
One large bell pepper, chopped.
Place lettuce on large platter. Place
prawns over lettuce, then the eggs and
pepper, mixed together and seasoned with
salt and pepper to taste, over the prawns.
Serve Louie Salad Dressing with above.
Sufficient for six people. To be served at
the table.
FROZEN VEGETABLE SALAD
(Martha Phillips)
Three tomatoes
Three cucumbers
One small onion, chopped very fine
One green pepper, seeded, chopped very
fine
Three teaspoons gelatine
One cup cold water
Two tablespoons vinegar
Two tablespoons lemon juice
One tablespoon tomato catsup
One-half teaspoon Worcestershire sauce
Salt and pepper.
Skin tomatoes, chop fine; peel cucum-
bers, chop fine; soak gelatine in cold
water, heat until dissolved; combine,
pour in mold. Pack in salt and ice three
hours. Serve with mayonnaise on lettuce
leaf.
DOROTHY'S SALAD
Soak one and one-half envelopes Knox
gelatine in six tablespoons cold water.
Place on fire:
Two cups water
One-half cup sugar
Two tablespoons vinegar
Juice of one lemon.
Pour over gelatine.
Rub bowl with oil and place two sliced
hard-boiled eggs around bottom of bowl,
one cup of shrimps or crab, one small
can grated pineapple, cucumber, chopped
celery or any other vegetable. Place in
layers around bowl and lastly, add gela-
tine which has cooled. An improvised
mold may be made from ordinary pan
by placing a glass filled with water (to
keep glass from breaking) in the center.
Compliments of
Columbia Market
S. HORNSTEIN, Proprietor
725-727 J Street
Sacramento, Calif.
SALAD DRESSING
53
Salad Dressing
BOILED SALAD DRESSING
Three tablespoons oil
One tablespoon flour
One tablespoon sugar
One cup milk, sweet or slightly sour
One-half cup mild vinegar
One teaspoon salt
One teaspoon mustard
One-eighth teaspoon cayenne
Two eggs
Stir the dry ingredients in oil which
has been put in a double boiler top. Add
the milk and cook, stirring constantly,
until the mixture takes on the con-
sistency of cream. Beat the egg yolks
slightly, add the vinegar, pour into the
first mixture and cook until thickened,
stirring constantly. Chill and fold in
the beaten egg whtes.
A favorite dressing for potato.
BOILED SALAD DRESSING
One tablespoon mustard
Four tablespoons flour
Six teaspoons sugar
One teaspoon salt
One-fourth teaspoon white pepper
One-half cup vinegar
Two eggs
One and three-fourths cups milk.
Mix dry ingredients in order given, add
vinegar, beaten eggs and milk. Cook in
double boiler until thick. When ready
to use thin with cream.
GOLDEN DRESSING FOR
FRUIT SALAD
(Mabel B. Seymour)
One-fourth cup pineapple juice
One-fourth cup orange juice
One-fourth cup lemon juice
One-half cup sugar
One-half cup heavy cream
Two eggs.
Heat fruit juices; beat eggs light;
gradually add sugar. Pour over hot juice
and cook until spoon is coated. Remove
to dish of cold water and beat until cold.
Fold in cream whipped stiff just before
serving.
SALAD DRESSING
(Lina Martin)
One green pepper, an equal amount of
raw celery, and an equal amount of hard-
boiled eggs, chopped fine. Add one-half
cup of chili sauce, one-half cup of mayon-
naise, one tablespoonful of white vine-
gar, two tablespoonfuls of olive oil; add
salt, pepper and cayenne. Mix well. Can
be served with almost any kind of salad.
ROQUEFORT CHEESE
DRESSING
Six tablespoons olive oil
Three tablespoons vinegar or lemon juice
One-half teaspoon salt
One-half teaspoon paprika
One tablespoon (or more) of Roquefort
cheese, chopped fine.
EGOLESS MAYONNAISE
(Mrs. J. G. Meyer)
One-half teaspoon salt
One-fourth teaspoon black pepper
Two tablespoons canned milk
One-half teaspoon dry mustard
One-fourth teaspoon sugar
Dash of cayenne pepper
One-eighth teaspoon paprika
One-fourth teaspoon curry powder
One-half cup salad oil
Two tablespoons vinegar or lemon juice.
Mix dry ingredients well, add milk and
mix again. Add oil slowly and lastly,
stir in vinegar.
FRENCH DRESSING
(Mabel B. Seymour)
Into a quart bottle put
One-half quart salad oil
One-third quart vinegar
One large teaspoon salt
One tablespoon sugar
Two tablespoons catsup
One tablespoon Worcestershire sauce
Three cloves of garlic, cut once in half
so juice will flow.
Shake well. Will keep until all is
used if kept in cool place. Shake well
each time before using.
I use this on all salads (except fruit
salad) before putting on mayonnaise.
LOUIE SALAD DRESSING
(Florence Larkin Newman)
One small bottle Mohr & Yoerk's mayon-
naise
One large bottle Heintz catsup
One-half cup milk.
Beat the above ingredients well, then
add a dash of nutmeg, salt and pepper to
taste, and one small clove of garlic,
crushed.
54
EASTERN STAR SELECT RECIPES
SALAD DRESSING
(Dr. Louise C. Heilbron)
Mix-
Two large cups oil
Four tablespoons sugar
Four tablespoons Worcestershire sauce
Juice of four lemons (strained)
One-half teaspoon salt
One-half teaspoon paprika
One-half teaspoon celery salt
One-half teaspoon onion salt.
Mix~well. Pour all into a quart bottle;
cut a clove of garlic into four parts and
put into same.
Keeps well. Use as desired, always
shaking bottle before using.
THOUSAND ISLAND
DRESSING
Two egg yolks
One pint salad oil
Small bottle olives
Two canned red pimentos
Two hard-boiled eggs
Two blades of chives or a little onion
juice
Vinegar
Salt
Paprika.
Mix as for mayonnaise, adding chopped
eggs, chopped pimentos, chives and sea-
soning.
FRENCH DRESSING
For Plain Lettuce, Vegetable or
Combination Salads
(Ella Tyler Hall, P. G. M.)
One level teaspoon prepared mustard,
mix smooth in one tablespoon good
vinegar; one teaspoon Worcestershire
sauce, level teaspoon salt, a little pepper;
add one cup oil, slightly scrape the out-
side of a medium-sized clove of garlic
(or cut across so juice will come out),
drop in the dressing when ready to dress
salad, beat until well mixed and remove
garlic; mix lightly.
ONE-MINUTE MAYONNAISE
(Mabel B. Seymour)
One egg (beaten)
Two tablespoons cider vinegar
One teaspoon salt
One teaspoon sugar
One-half teaspoon mustard, if desired
One quart salad oil.
All ingredients must be cold.
Method: Beat egg in round-bottomed
bowl; add vinegar, salt and sugar. Place
bowl in sink. Turn bottle of oil over
on drainboard and let oil flow in mixture,
beating rapidly with Dover egg-beater.
If mixture gets too stiff before all the
oil is used, add more vinegar.
PINEAPPLE SALAD DRESSING
(For Fruit Salad)
One and one-half tablespoons butter
One-half cup sugar
One tablespoon flour
Two eggs
Pineapple juice
One-half pint whipping cream.
Cream butter and sugar, add flour and
the beaten eggs. Heat the juice of one
large can of 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 twelve
people.
REHEATING ROLLS
If rolls are brushed with small amount
of water before being put in an oven to
reheat, they will not become hard or
form a thick crust on top.
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PRESERVES AND PICKLES
55
Preserves and Pickles
APPLE BUTTER
Cook apples as for sauce, put through
colander. To three quarts apple sauce
add one quart granulated sugar; stir
well, put into granite pan, place in slow
oven and cook from eight to twelve
hours, stirring at least once each hour.
Remove from oven and add two drops
of cinnamon oil; stir thoroughly.
Great care should be taken in not
allowing it to cook too rapidly.
CARROT MARMALADE
(Maud E. Gilpin)
Take four bunches of carrots and rinds
of four lemons, put through meat grinder,
cover with water and cook for one hour.
Then for every cup of this mixture add
one of lemon juice and one of sugar and
boil slowly one hour.
CRANBERRY JELLY IN
MOLDS
One quart cranberries
Two cups boiling water
Two cups sugar.
Pick over and wash berries. Put in
stew pan with water and boil twenty min-
utes. Rub through a sieve, add sugar,
and boil five minutes. Turn into indi-
vidual molds. Recipe makes one dozen
servings.
CRANBERRY JELLY
Wash one quart cranberries ; two cups
water; cook until berries pop (about ten
minutes). Strain through colander and
return to fire; add two cups granulated
sugar; stir until dissolved. If a firm jelly
is desired boil five minutes longer.
CHERRY BERRY JAM
Five pounds pitted Royal Ann cherries
One drawer of strawberries
One-half drawer of loganberries
Eight pounds of sugar.
Boil cherries in own juice for one-half
hour, add strawberries and loganberries
(remove seeds from loganberries), boil
one-half hour, add sugar and boil ten or
fifteen minutes, not longer.
Do not double the recipe as it will not
jell if you do.
SPICED CURRANTS
(Maud E. Gilpin)
Three pounds white sugar
Five pounds ripe currants (picked and
washed)
One tablespoon each of cinnamon, cloves,
allspice and nutmeg.
Boil all about thirty minutes, then add
one-half pint vinegar and boil till jells.
FIG JAM
Five pounds figs, pared and soaked
over night with three pounds of sugar.
Cook in its own juice three hours. Put
in one vanilla bean.
GINGER PEARS
Four pounds hard green pears
Four pounds sugar
One-fourth pound green ginger root
Two lemons.
Soak ginger in a glass of water over
night; clean and slice. Peel pears, cut
in strips. Grate lemon peel and cut lemon
in thin slices. Boil all together forty-five
minutes or until syrup is thick enough.
56
EASTERN STAR SELECT RECIPES
ORANGE MARMALADE
(Not Bitter)
(Mrs. W. K. Chambers)
Wash three thin-skinned oranges and
two lemons, cut off large slice from each
end (throw away), quarter and trim off
as much of the white as possible; slice
very thin. Measure and add three cups
cold water for each cup of fruit. Put
into large bowl and let stand twenty-four
hours. Put on stove and boil until tender.
Put away again for twenty-four hours.
Measure and add one and one-half cups
sugar to each cup of liquid and fruit.
Cook until it jellies (about one hour).
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GOOSEBERRY SWEETS
Press the juice from three oranges and
shave off the rind, being careful not to
mix in any white part; remove the top
and stems from five pounds of goose-
berries, two pounds of seeded raisins and
chop all together very fine, add four
pounds of sugar and the orange juice.
Cook slowly for one hour. Turn into jars
and seal.
ORANGE MARMALADE
(Gertrude Swain Freeman, P. G: M.)
Twelve navel oranges, weigh and peel;
cut the skins in shreds and the pulp also;
to every pound of fruit, add three pints of
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PRESERVES AND PICKLES
57
water; let stand twenty-four hours; cook
until tender. Take from the fire and
when cool, to every pint of fruit, add one
and one-fourth pounds of sugar; boil (not
simmer) for two hours. Before removing
from the fire add the juice of five lemons.
A little salt improves it.
ORANGE MARMALADE
(D. W. Pierce, P. G. P.)
Six large oranges
Two lemons
Twelve cups cold water
Six cups sugar.
Peel oranges, quarter and slice pulp;
scrape membrane from skin and slice.
Slice lemons very thin. Assemble all but
sugar, put cold water on and let stand
over night. Next morning boil three
hours slowly, add sugar and boil another
hour; put in glasses.
PICKLED FIGS
(Mrs. Potter)
To four pounds of figs take six pounds
of sugar, one pint of vinegar, whole
cloves, cinnamon, mace and mustard
seed. Make syrup of sugar and vinegar,
add figs and allow all to boil up thor-
oughly once. Take out figs, lay in stone
jar with mixed spices between layers.
Boil syrup down a bit and pour boiling
hot over figs. Allow to stand twenty-four
hours. Pour off liquor and boil again.
Repeat three times. Cover well and set
in cool place. Do not try to cut propor-
tion of sugar.
MINCE MEAT
(Haidee Hageman)
Three bowls meat
Six bowls apples
Two pounds raisins
One pound currants
One pound suet
Three teaspoons cinnamon
Two teaspoons allspice
Two teaspoons cloves
Three pounds brown sugar.
Mix with boiled cider.
PICKLED FIGS
(Anna D. Dudderar, P. G. M.)
Seven pounds ripe figs
Three pounds sugar
One cup pure vinegar.
In the evening weigh the fruit and
put in a granite kettle with the sugar
and vinegar over it. Next morning take
figs carefully out and bring juice to a
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58
EASTERN STAR SELECT RECIPES
boil; then pour over flgs. Repeat this
two mornings and the next or fourth
morning place the kettle on stove and
cook until flgs are clear. Take flgs out
and put in jars being careful not to mash
them. Take one-half teaspoon cloves and
one teaspoon of cinnamon and tie in
cloth bag, drop in syrup and cook until
there is just enough syrup to cover figs
in jars. Seal while hot.
PINEAPPLE HONEY
(Mrs. C. C. Olsen)
Two cups pineapple (ground)
One and one-half cups water
Three cups granulated sugar.
Method: Peel and core pineapples, put
through meat grinder, sufficient to make
one pint, juice and all. To this, add
water and granulated sugar. Boil twenty
minutes. Put in jelly glasses and seal
when cold. Is delicious with hot biscuits
or as a sauce with puddings.
PLUM CONSERVE
(Birdie Meyer)
Eight pounds plums
Five pounds sugar
Three pounds oranges (about six)
Two pounds raisins
One pound chopped nuts.
Put all (except sugar) through food
grinder, oranges with skins on. Boil
until thick, being careful not to burn it.
SUN-COOKED STRAWBERRY
PRESERVES
One and one-half pounds fruit (one pound
berries equals four and one-half cups)
Two pounds sugar (one pound sugar
equals two cups)
One-half cup boiling water.
Make a syrup of water and sugar and
boil ten minutes. Put in fruit and boil
ten minutes longer. Pour in large plat-
ters or any kind of broad shallow dishes,
agate or enamel pans, and put in sun-
shine with glass over top, leaving crack
between dish and glass for air to enter.
Close crack at night and open in morn-
ing. Preserves will make quicker if kept
in sunshine all day. Will make in from
one and one-half to three days, accord-
ing to amount of sunshine fruit gets.
Try occasionally to see if juice is getting
thick. If more juice is desired with pre-
serves put in a little more water than
quantity mentioned and a little more
sugar.
QUINCE HONEY
One quart sugar, one pint boiling water
and two large quinces grated. Pour boil-
ing water (pint) over the sugar, and,
when dissolved, add grated quince. Boil
about ten minutes, or until it thickens.
This makes one quart of delicious yel-
low honey, especially fine for mush or
pancakes.
RHUBARB MARMALADE
(Minnie Elliott Seymour, P. G. M.)
Six pounds rhubarb
Five pounds sugar
One-half pound English walnut meats
Four oranges, pulp and rind cut fine.
Method: Cut rhubarb in small pieces.
Mix with sugar and let stand over night.
Add oranges and cook until thick. The
same as any jam. Nuts may be added
just after taking marmalade from stove.
If marmalade is to be kept for quite a
while, it is better to add nuts just before
serving.
QUINCE JELLY
One gallon fruit
One pint water.
Boil until soft and strain. Weigh juice,
boil twenty minutes, add one pound
sugar to each pound of juice and boil
fifteen minutes.
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PRESERVES AND PICKLES
59
COLD CATSUP OR RELISH
(Flora Ann Wakefield)
Seven and one-half pounds ripe tomatoes
(chopped)
One cup onion
One cup horseradish (grated)
One cup brown sugar
One cup mustard seed
One-half cup salt
Five stalks celery (chopped)
Three red peppers (chopped)
One tablespoon black pepper
One tablespoon cinnamon
One teaspoon cloves
One quart vinegar.
Seal in jars and will keep until used.
Very fine with meats. Requires no cook-
ing.
GREEN TOMATO MINCE
MEAT
One peck green tomatoes
Two and one-half pounds brown sugar
Two pounds raisins
One pound beef suet
One-half cup vinegar
Two tablespoons salt
Two tablespoons cinnamon
One teaspoon cloves
Two teaspoons nutmeg
Two cups chopped apples.
Slice the tomatoes or put them through
a food chopper, cover with cold water,
and boil five minutes. Drain. Add the
other ingredients, and simmer about
forty-five minutes until most of the
moisture has evaporated. Pack in hot
jars and seal until ready to use.
CHOW CHOW
(M. B. S.)
Ten pounds green tomatoes, chopped
not too fine, sprinkle with one coffee
cup of salt and let stand twelve hours;
drain off water and add six green pep-
pers, five small onions, six stalks of
celery, all chopped; two cups sugar, four
tablespoons mustard seed, one table-
spoon pepper, one tablespoon celery seed,
one-half teaspoon cayenne, one pint
vinegar.
Cook together until soft and jar air
tight. More vinegar may be necessary
according to its strength.
TOMATO CATSUP
One box tomatoes
Six bell peppers
Five large onions
One whole head garlic.
Boil one hour and strain. Add one
pint vinegar, one and one-half cups light
brown sugar, one-half cup salt; boil one
hour and then add two teaspoons cloves
(ground) allspice, cinnamon, ginger,
mustard and one-fourth cup whole celery
seed if desired (tie in bag). Boil another
one-half hour and bottle, seal with sealing
wax.
CUCUMBER PICKLES
One hundred cucumbers about four or
four and one-half inches long; cover with
water for four hours; wipe each one with
a dry cloth. Make a brine of water and
one quart of salt; soak cucumbers over
night; wash as before, and cover with
good vinegar; let come to a scald (not
boil) ; add the following spices, etc., to
the vinegar before scalding:
Two pounds granulated sugar
One-half pound sliced green peppers
Five or six sticks cinnamon
Two (tablespoons cloves
One-third teacup white mustard seed
One-half teacup yellow ground mustard
(mixed with sugar)
Six or eight large onions (sliced).
I always seal mine while hot in one-
half gallon jars.
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60
EASTERN STAR SELECT RECIPES
MUSTARD PICKLES
(Mrs. Potter)
One quart large cucumbers, quartered
One quart small cucumbers
One quart button onions
One cauliflower.
Stand over night in strong salt water.
Sauce
Six small tablespoons mustard
One cup flour
One cup sugar
One tablespoon tumeric
Two quarts vinegar.
Wet flour and mustard which have
been sifted with sugar and tumeric with
small amount of vinegar and rub to a
smooth paste. Add rest of vinegar and
cook until smooth being very careful not
to burn. Add pickles and heat thor-
oughly.
SLICED CUCUMBER PICKLES
(Mrs. Pearl Gilmore)
Twenty-five cucumbers, half grown;
stand in cold water over night, slice;
also slice eight large onions lengthwise;
mix with one-half cup salt; let stand one
hour; drain; add four cups vinegar, two
teaspoons ginger, two teaspoons tumeric,
two teaspoons mustard seed. Cook, then
add two teaspoons celery seed. Seal.
GREEN TOMATO PICKLE
(Maude Noble Haven)
Slice eight quarts green tomatoes and
one dozen bell peppers; sprinkle over
these one cup salt. Let stand over night,
then in morning drain off water, and add:
Two dozen onions, sliced
Two quarts vinegar
One quart sugar
One oz. cloves (whole) or one teaspoon
ground cloves
One tablespoon cinnamon
One tablespoon allspice.
PICKLES
(Mrs. Davis)
One gallon vinegar
One cup salt
One cup sugar
One-half cup mustard
Small piece of alum.
Wash pickles, place in jars and pour
over vinegar.
DILL PICKLES
Take medium size cucumbers, wash
gently and cover with cold water. Let
stand in water over night. Next day
wipe dry and pack in jars using plenty
of dill between layers. To each one-half
gallon jar, add two small red peppers or
one-half large red pepper (remove seeds),
two or three bay leaves. To six quarts
water add one pound rock salt and one
level teaspoon powdered alum. Heat the
mixture to a boiling point and add one
quart vinegar. Pour hot over cucumbers
and seal air tight.
MUSTARD PICKLE
(Maude Noble Haven)
Two heads celery
Two heads cauliflower
Two quarts little onions
Two quarts green tomatoes
Two quarts cucumbers
Six bell peppers.
Cut fine; sprinkle over these one cup
salt. Let stand over night, then drain
and boil until tender in vinegar and
water.
Dressing
One cup flour
Two cups sugar
Two thirds cup mustard
Two oz. tumeric powder
Four quarts vinegar.
Boil all together and pour over above
mixture.
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PRESERVES AND PICKLES
61
CHOPPED PICKLES
(Carrie L. Hill)
One peck green tomatoes, chopped fine
One small cup salt.
Let stand over night, drain well and
add:
One large cabbage (chopped fine)
One dozen onions, cut in thin slices
One small cup salt
Two and one-half pounds brown sugar
Two oz. white mustard seed
One oz. tumeric powder
One-half cup ground mustard
Two quarts vinegar.
Mix well and cook three-fourths hour,
slowly. Bottle.
SARATOGA PICKLES
(Mary B. Dixon)
Twenty-five cucumbers, sliced thin
Twelve onions, sliced thin.
Cover with two cups of salt and let
stand over night or twenty-four hours,
then drain off water.
Boil:
One quart vinegar
One pound sugar
One tablespoon ginger
One tablespoon celery seed
One tablespoon mustard seed
One tablespoon tumeric.
Then pour over cucumbers and onions
and boil fifteen minutes. Put in jars and
seal while hot.
MOLDED APPLE SAUCE
(Martha Dillon)
Two cups apple sauce
One-half lemon (juice)
Two tablespoons gelatine
Two tablespoons cold water.
Soak gelatine in water, add to hot apple
sauce; heat until dissolved; add two
small cinnamon drop candies, sweeten to
taste. When cold, add beaten whites of
two eggs. Form in molds. Serve with
custard sauce.
DANISH PICKLES
(Elsie M. Jensen)
Peel large ripe yellow cucumbers and
scrape out seeds and pulp and wipe dry
on cloth. Cut in pieces proper for serv-
ing. Cover with cold vinegar and allow
to remain over night.
Remove and drain. Boil the vinegar
in which they have soaked, dropping in
the cut cucumbers a few at a time. Boil
gently until fairly soft, taking care not to
overboil.
Lay the cut cucumbers on a large plat-
ter separately until cooled. In the mean-
time, prepare the syrup as follows:
Six pounds of sugar to one quart of
vinegar, tablespoon of whole cinnamon
tied in a cloth. Boil solution, until a
syrup is formed.
Put the cooled cucumbers into a crock,
and pour the boiling hot syrup over them.
In three or four days drain off the
syrup and reboil with more sugar, if
necessary, and replace in the crock. (Or
sealed in Mason jars if wanted.)
If cheese is too soft to grate, try put-
ting it through a potato-ricer.
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EASTERN STAR SELECT RECIPES
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VEGETABLES
63
Vegetables
STUFFED ARTICHOKES '
(Evalyn Gould)
Four artichokes
One can sardines
Two eggs
Cracker meal.
Mix sardines and eggs together and
then enough cracker meal to make a
paste. Wash artichokes well. Place a
little of the paste in each leaf. Drop in
salt and water and cook for two hours.
Chill. Serve with mayonnaise on a leaf
of lettuce.
BEETS SUPREME
(Mrs. Ann Stevens)
One dozen small beets
One-half cup sugar
One-half tablespoon cornstarch
One-half cup vinegar
Two thin slices onion
One tablespoon butter.
Method: Cook beets in boiling water.
When soft, drain, put in cold water and
remove skins. Cut into cubes or fancy
shapes.
Sauce
Method: Mix sugar with cornstarch;
stir in vinegar. Place over fire and stir
constantly until it reaches the boiling
point, then let cook five minutes. Slice
into this sauce one or two very thin
slices of onion (leek is nicer if you have
any), pour sauce over beets and let stand
one-half hour or longer. When ready to
serve, slowly heat, add a generous table-
spoon of butter and serve piping hot.
These are delicious with a chicken or
lamb dinner.
BEAN LOAF
One pint cold cooked navy beans
Two tablespoons tomato catsup or plain
tomatoes
One cup bread crumbs
One tablespoon chopped onion
Salt and pepper to taste.
Method: Combine the ingredients in
order given and shape into a loaf. Put
in a baking dish. Place a few thin strips
of salt pork or bacon on top. Bake in
a quite hot oven for about twenty-five
minutes.
FILLED CABBAGE
(Mrs. Walter Miller)
One medium size head of cabbage
One pound ground round steak or ham-
burg
One-half pound ground pork
Salt and pepper.
Method: Chop cabbage quite fine, and
boil in salt water for one-half hour.
Drain and when cool put a layer of the
boiled cabbage in the top part of double
boiler. Cover with a layer of beef and
pork which has been mixed together,
salt and pepper, then add another layer
of cabbage and continue alternating
meat and cabbage, having the last layer
64
EASTERN STAR SELECT RECIPES
cabbage. Cook in the double boiler for
about three hours. When ready to
serve, turn out on platter, pour over the
following sauce and garnish with parsley:
Sauce
One tablespoon butter
One tablespoon flour
One cup water that cabbage was cooked in
One cup clear water.
Method: Melt butter and brown
slightly, add flour and then the hot water
gradually. Cook until smooth and slightly
thick.
Note If a thicker sauce is desired the
quantities of butter and flour may be
doubled.
STUFFED EGGPLANT
Boil the whole eggplant till tender, not
soft; remove from the water and cut
each lengthwise in halves; scoop out the
inside, leaving the skin thick enough to
serve as a receiver; to the pulp thus
scooped out add an equal quantity of
soaked bread, yolks of eggs (about one
to each whole eggplant), a little minced
parsley, salt, pepper and plenty of
melted butter, lastly adding the beaten
whites of the eggs; return this mixture
to the receivers, cover each with bread
crumbs and bits of butter, and bake in a
quick oven about fifteen minutes; serve
hot garnished with sprigs of parsley.
BAKED EGGPLANT
(Mrs. Nelson French)
Boil until tender one or two eggplants,
according to size. Cut open, remove cen-
ter to chopping bowl; chop fine; add
one cup boiled rice, one cup chopped
ham; season to taste with salt, pepper
and butter; add two or three eggs, well
beaten. Put into well-buttered baking
dish, cover with bread crumbs, dot over
top with butter. Bake until firm.
EGGPLANT
(Elma W. Platt)
Cut an eggplant in halves, scoop out
the meat, cut in small dice and cook in
a broad frying pan, allowing two table-
spoons fat to each pint of vegetable;
stir over a quick fire until it begins to
brown and soften. Allow an equal meas-
ure of bread cut in fine dice; this should
also be cooked until crisp in butter or
bacon fat. Mix, season and pack in
shells. Cut two ounces sliced bacon in
two-inch squares, lay them over the top
and bake forty minutes in moderate oven,
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STREETS
j_ . II
VEGETABLES
65
but hot enough at the last to brown the
crust. Onion may be used, if liked.
French cooks sometimes mix finely cut
cheese through the stuffing.
ESCALLOPED CAULIFLOWER
(Mrs. Kate E. Boyd)
Prepare the cauliflower and soak
thirty minutes in cold water; cook
twenty minutes in boiling salted water;
drain; separate flowerettes and place
same in a baking dish and pour over the
following sauce: Two tablespoons butter,
two tablespoons flour, one cup milk, one-
fourth teaspoon salt and a few grains of
cayenne; sprinkle buttered bread crumbs
over the top layer, and the addition of
Parmesan cheese also adds to the rich-
ness of the dish; put in the oven and
brown the crumbs.
BOILED CUCUMBERS
Take two good-sized cucumbers, peel,
cut in halves and then in quarters, and
let stand in salted water for one-half hour;
then boil in slightly salted water until
tender, but not soft; drain and place each
piece on a small slice of buttered toast;
save part of the water the cucumbers
have been boiled in; melt a tablespoon
of butter in a saucepan, rub into the
same a tablespoon of flour and add the
cucumber water and a teaspoon of lemon
juice, salt and pepper to taste; pour this
sauce over the boiled cucumbers and
toast, and garnish the top with strips of
red pepper or canned pimentos.
FRIED CELERY
Cut celery in four-inch pieces; boil
five minutes in salted water; drain, dip
in batter, arrange in a frying basket and
fry in deep fat, to a delicate brown.
To make the batter: Beat the yolk
of one egg; add one-fourth cup of milk,
and stir very gradually into one-half cup
of flour and one-fourth teaspoon of salt,
sifted together; add beaten white of one
egg and fold in carefully.
BAKED CARROTS
Take young French carrots, pare, cut,
into small pieces; boil for ten minutes
in salted water; strain and put in a
baking dish; put a good-sized piece of
butter in pan, and rub into it a table-
spoon of flour and a cup of milk; season
with salt, pepper and a teaspoon of Wor-
cestershire sauce; pour the sauce over
the chopped carrots, sprinkle with bread
WE RECOMMEND
LINDLEY'S
MOTOR COFFEE
Because There is no better Coffee obtainable.
Because Motor Coffee is a Sacramento Product.
Because Sacramento products should be given the
preference.
Because We patronize the firms who patronize us.
MOTOR COFFEE
Is Sold by All Leading- Grocers in the Sacramento
Valley and the State of Nevada
66
EASTERN STAR SELECT RECIPES
crumbs and bits of butter, and brown in
the oven.
CANDIED SWEET POTATOES
(Six people)
Boil sweet potatoes in salted water,
pare them, slice or quarter them. Place
in baking dish (Pyrex the best), sprinkle
generously with brown sugar. Pour a
little water in bottom of pan. Karo over
potatoes. Dots of butter. Cook in slow
oven (200-250) for about an hour, bast-
ing when necessary.
Five tablespoons Karo, five tablespoons
brown sugar, one-half cup water, two
balls butter, for two large sweet potatoes.
BOILED CUCUMBERS
Cucumbers boiled as you would boil
squash, covered with a cream sauce and
put in the oven to brown, with bread
crumbs and butter on top, makes a vege-
table dish little known, but always a
favorite when once tried.
BAKED CELERY AND
MUSHROOMS
Steam, in separate dishes, until cooked,
enough celery cut in one-half-inch lengths
and enough field mushrooms cut in quar-
ters, to fill a pint measure. When cooked,
drain, and add to the liquor enough water
or stock to make a pint. In one-fourth
cup of melted butter cook one grated
onion, and one tablespoon of chopped
parsley for three minutes. Add one-half
cup flour, one teaspoon of salt and one-
half teaspoon of pepper, stir to a paste,
add gradually the liquor from the vege-
tables, and stir until the whole boils.
Lay into a baking dish one-half the
celery, one-half the mushrooms, and one-
half the sauce, repeat the arrangement
in the same order, sprinkle the top with
corn meal, and place in oven till hot and
browned.
CORN SOUFFLE
(E. M. Porter, P. G. M.)
One can corn
Two eggs
One-half cup cream
Butter
Pepper and salt
Bread crumbs.
Beat corn, eggs and cream together,
add some bread crumbs; salt and pepper
to suit taste. Put in well-buttered bak-
ing dish, add bread crumbs on top with
pieces of butter. Bake in slow oven
about one-half hour.
CREAMED MUSHROOMS
(Mabel B. Seymour)
One pound mushrooms
One pint cream
Two tablespoons butter
Salt and pepper to taste.
Skin mushrooms, break stems and
larger mushrooms in pieces; saute in
butter and salt; add cream and cook until
tender.
PARSNIPS
Wash the parsnips clean, cook until
tender in boiling salted water, then
mash; season with butter, pepper and
salt to taste; make into small cakes, dip
in beaten egg, roll in bread crumbs and
fry in deep hot fat or drippings.
PARSNIP SOUFFLE
(Mrs. Sallie Larkin)
Pare and boil five medium-sized par-
snips until tender; then rub through a
sieve; season with one-half teaspoon
salt, a little pepper and nutmeg; dredge
with two teaspoons flour; mix thor-
oughly; then fold in the stiffly-beaten
whites of four eggs; turn into a buttered
fire-proof serving dish, place in pan of
hot water and bake in a moderate oven
to a delicate brown.
MASON'S LAUNDRY
Mrs. Fred Mason, Prop.
I 2030 O STREET
*-
MAIN 211
VEGETABLES
67
BAKED STUFFED ONIONS
Six medium white crystal or Bermuda
onions
One cup cold minced roast pork
One-half to three-fourths cup bread
crumbs
Two eggs
Three level tablespoons butter
Salt and pepper.
Method: Peel the onions and drop in
salted boiling water. Boil for ten min-
utes then scoop out the centers and
chop what you take out and mix with
meat, crumbs, seasoning and eggs.
Blend thoroughly and return mixture to
onion shells. Put one-half tablespoon of
butter on top of each onion. Place the
filled onions in a baking dish and add
one cup of boiling water. Bake in a
moderate oven until a delicate brown.
Leftover ham, veal or beef may be
used instead of the pork.
PEAS WITH DUMPLINGS
(Mrs. John Coles)
One can peas
One or two small onions
One-half cup fat from beef roast
Salt and pepper
One cup flour
Two level teaspoons baking powder
Salt
Water or milk.
Method: Empty peas in a stew pan
and add grease from a roast, onions
chopped fine and salt and pepper. Cook
slowly until onions are soft. Drop
dumplings on top of vegetables from a
teaspoon. Cover and cook about twelve
minutes longer. Do not uncover pan
while dumplings are cooking.
To make dumplings: Sift flour, meas-
ure, add baking powder and salt and sift
again. Add water or milk gradually until
you have a stiff dough.
Note If you have no fat from a roast,
add one-half cup water and two table-
spoons butter to peas instead.
STUFFED POTATOES WITH
CHEESE AND BACON
(Mrs. D. D. Wiley)
Four large potatoes
Three-fourths teaspoon salt
Four tablespoons grated cheese
One-fourth teaspoon paprika
One-fourth cup hot milk
Four slices of bacon, chopped and seared
in hot pan.
Wash potatoes and bake in hot oven
forty-five minutes. Cut in halves length-
wise, remove potato and force through
potato ricer. Add cheese, seasoning and
hot milk. Beat vigorously and refill
potato skins, place a spoon of bacon on
top of each and put on the upper grate
of a hot oven until bacon is crisp. Serve
hot.
HASHED BROWN POTATOES
Chop two cold boiled potatoes, not too
fine; season with salt and pepper; add
four tablespoons of cream.
Put a tablespoon of butter in a saute
or omelet pan, melt without browning.
Put in potatoes, pressing them into
shape. Cook for a moment over quick
fire then push to back part of stove
where they will cook slowly ten minutes,
being careful that they do not scorch.
Turn out on heated platter, garnish with
parsley and serve.
POTATO NESTS
(Flora Ann Wakefield)
Beat to a stiff froth the whites of two
eggs. Mix two cups of mashed potatoes,
well seasoned with salt, pepper and but-
ter, with the beaten eggs. Add two table-
spoons of cream. Form the potato mix-
HATELEY & HATELEY
Contractors for Plumbing-, Heating- and
Mechanical Equipment
Agents for Fess Crude Oil Burning Systems
Western Electric Mazda Lamps
MAIN 2478
1710 TENTH STREET
68
EASTERN STAR SELECT RECIPES
ture into balls and flatten, hollowing out
the centers with a spoon. Break an egg
into the center of each potato nest and
place in a hot oven until the eggs are
set and the potatoes nicely browned.
Garnish with parsley.
POTATO DUMPLINGS FROM
BOILED POTATOES
Three and one-half pounds potatoes,
boiled
One cup flour
Three or four eggs
One tablespoon salt
Large kettle of salted boiling water '
One cup of buttered bread crumbs, cut
in cubes and browned either in oven or
hot pan.
Method: The potatoes are boiled,
peeled and grated when they are cold, or
mashed when hot. When cold this mass
is well mixed with the egg, salt and
enough flour to make a stiff dough to be
patted out on the palm of your hand.
The cubes of bread are either fried in
butter or browned in the oven.
These pieces are placed in the center
of a round piece of the dough, size of the
palm of your hand, and the edges of
dough brought up to enclose crumbs.
Be careful not to leave any opening.
Pinch edges together, then pat until it
is a round ball. Roll in flour and cook
in salted water fifteen to twenty minutes
in an open kettle.
The water must be boiling when the
dumplings are put in and kept boiling
during the twenty minutes' cooking. The
dumplings should puff up twice their
size.
When done, drain and serve immedi-
ately. Break open and cover with a
meat sauce.
Sauce
Cut one onion into very fine pieces and
fry in two tablespoons butter. Add a
teaspoon of caraway seed if you like the
flavor. Add this to any ordinary meat
gravy, preferably pork or veal, and serve
on the hot open dumplings.
Leftover dumplings are very good
when sliced and fried in butter.
This quantity will serve six people.
RED CABBAGE WITH APPLES
Shave cabbage. Simmer with a little
water a few hours one onion; four or five
apples, quartered and peeled; about eight
or ten cloves, bay leaf, salt and pepper.
When nearly done add about two table-
John F. Miller
John T. Skelton
Miller & Skelton
Funeral Directors
PHONE MAIN 186
1015 Twentieth Street
Sacramento, Calif.
VEGETABLES
69
spoons of vinegar, and sugar to taste.
Sprinkle one tablespoon of flour over it
and about two tablespoons of pork drip-
pings or butter.
POTATO PUFFS
One cup mashed potatoes
One-half cup flour
One-half teaspoon salt
One teaspoon baking powder
Two eggs.
Method: Beat the yolks of eggs until
creamy, add the mashed potatoes. Mix
thoroughly. Sift together flour, salt and
baking powder; and add to the above
mixture. Beat the whites of eggs until
stiff and fold into the mixture. Drop
from the tip of a teaspoon into deep hot
fat and fry to a delicate brown. Drain
on brown paper and serve while hot.
Lovely with creamed chicken or meat.
BAKED RICE
Take cold rice, moisten with sweet
milk, beat in three eggs to one quart of
rice and milk; after they are mixed
season with salt and bake. Serve hot.
BROWNED RICE
One cup rice (uncooked)
Three slices bacon
One onion
One small can tomatoes
Four cups water
Salt
Pepper.
Method: Cut bacon in small pieces
and fry until crisp. Add the rice and
cook until it is nicely browned, stirring
often. When it is browned add one onion,
chopped fine, and tomatoes. Cook for
five minutes, stirring constantly to pre-
vent burning. Then add the water and
cook slowly until thick. Season before
quite done.
PITTSBURG POTATOES
One quart diced potatoes
One finely-chopped onion
One small can pimentos or one large
green pepper
Pour tablespoons butter
Four level tablespoons flour
Two cups milk
One-half pound grated cheese
Three-fourths teaspoon salt
One-eighth teaspoon pepper.
Method: Wash, pare and dice potatoes,
add the onions and cover with boiling
salt water. Let boil five minutes, add
the pimento or green pepper which has
been cut into thin strips and boil for five
minutes more. Drain and turn into a
buttered baking dish. Now melt the
butter, add flour and stir until smooth.
Add milk and bring to boiling point. Add
cheese, salt and pepper. Heat very
slowly, stirring constantly until cheese
is melted.
Pour sauce over potatoes and bake in
a moderate oven until brown.
TO KEEP LETTUCE CRISP
Wrap lettuce in a wet cloth and put
in ice chest or cool place and it will re-
main crisp for several days.
Better Drug Stores
Telephone Main 4400
THE PALM IRON & BRIDGE WORKS
STRUCTURAL STEEL
Phone Main 322
FIFTEENTH AND R STS.
SACRAMENTO, CALIF.
70
EASTERN STAR SELECT RECIPES
Bowen Hardware Co.; j
Sporting Goods
Household Utensils
Hardware
2951 Thirty-fifth Street
I Orders Taken for Parties and Delivered
at Any Time
Phone Main 2880-J
Capital 47
Sacramento!
B. MAITA, Prop.
LUNCHEON DISHES
1114 8th St.
Sacramento
-* *
J. CARLAW
A. CARLAW | | GEORGE H. OLMSTED L. E. WOOD
CARLAW BROS.
Manufacturers of
High Grade Monuments
Cor. 10th and R Sts.
Sacramento
OLMSTED & WOOD
Distinctive Printing
i
MAIN 5450
1719 California St. Sacramento!
) | ti I-.- B1 .
Phone Main 6028
We Deliverj
Paul H. Fletcher's
Pharmacy
13th and J Streets
Sacramento
Novelties for Gifts and Prizes
Phone Main 3679
[2728 J Street
Sacramento
4
THE RICH
I i
DRAPERY STUDIO!
Five floors devoted to
Music
Artistic
Draperies
i i
| Pianos, Talking Machines, Records,}
Radios, Sheet Music, Band and
Orchestra Instruments
Sherman Jpay & Co
.1807K St.
Phone Main 11541
N.W. Cor. 9th and] Sts.
! > m _ ^_ ii
: i
SPANISH DISHES
Spanish Dishes
CRAB CREOLE
(For 6)
Two oz. butter
Three small onions
Two green peppers
Salt, red pepper
One tomato
One tablespoon flour
One-half cup cream.
Chop onions and peppers (without
seeds) very fine and put in stew pan with
butter, salt and red pepper. Stew slowly
ten minutes and add tomato (peeled).
Stew this until dissolved. Add flour
mixed with cream and make it thick as
drawn butter. Put in finely-picked crab.
Serve on toast.
SPAGHETTI SPANISH
Cook enough spaghetti in boiling salted
water twenty minutes. Drain and add
enough hot sauce (Del Monte) to moisten
thoroughly, and enough butter to thor-
oughly saturate spaghetti. The success
of this depends upon the generous use
of butter.
Grandma's Spanish Pepper may be
added if desired.
SPANISH BEANS
(Min Seymour)
Soak beans (pink) over night. In
morning put on stove in cold water.
When boiling add one-fourth teaspoon
soda and boil for a few minutes. Then
pour off water and add fresh boiling
water. To a quart of beans add one
quart jar of tomatoes, a clove of garlic
(chopped), chili sauce (about one quart),
about three or four tablespoons olive oil,
a can of mushrooms and a slice of lean
salt pork (a piece of the shoulder is
best), cut fine. Boil slowly until beans
are tender. Ripe olives or pimolives
(preferably last) are nice added.
ENCHILADAS
(Florence Newman)
Hamburg steak, chopped veal, or meat
left from roast
Grated cheese.
First cook steak or veal in salted water
enough to strain and set aside. Put
broth from meat over fire and thicken.
Add one tablespoon of Eagle Chili Sauce,
one teaspoon (or more) Grandma's Pep-
per, one small onion, grated; salt to taste.
Seasoning may be altered to taste.
Make pancake part of two cups of flour
and water enough to make batter not
too stiff, a pinch of salt and a pinch
of baking powder. Fry slowly (not
brown). As cakes are done roll them
with steak moistened with sauce inside
and cover with sauce. Sprinkle cheese
on top and serve at once. This recipe
makes ten enchiladas. Beaten egg if
desired.
SPANISH BEANS
(Mrs. Potter)
One quart bayo beans, soaked over
night. In the morning wash beans and
cover with one quart cold water and boil
until soft. Cook one can tomatoes, five
good-sized onions (chopped fine) in two
cups fresh lard and one cup butter. Add
this to beans and season with three tea-
spoons salt, one-half teaspoon red pepper,
one-half teaspoon black pepper and two
cloves of garlic. Cook all together for
several hours. Stir often to keep from
burning. Burns very easily.
72
EASTERN STAR SELECT RECIPES
MEXICAN WAR
(Gertrude Swain Freeman, P. G. M.)
One cup yellow corn meal; pour enough
boiling water to make a thick batter.
Two-thirds can tomatoes (quart)
One can corn
Two dozen olives
One tablespoon butter
Teaspoon salt
Two tablespoons Grandmother's Spanish
Pepper
Dash cayenne and paprika.
Bake in a moderate oven one-half to
three-quarters hour.
TAMALE LOAF
(Zella Whitford Samson, W. G. M.)
One can tomatoes
One can corn
One cup Wesson oil
One-fourth cup butter
One cup olive oil
One cup chopped chicken
One teaspoon salt
One onion
Three cloves garlic.
Cook fifteen minutes.
Add:
One cup milk
Two cups cornmeal
Three eggs (well beaten)
Season with cayenne and chili powder.
Bake thirty-five minutes.
CORN TAMALE
(Stella Morgan Linscott)
One onion (chopped)
One green pepper (chopped)
One can corn
One-half can tomatoes
One cup sweet milk
One cup ripe olives
One cup cornmeal
Two eggs (well beaten).
Fry onion and pepper in olive oil in
casserole. Add the other ingredients.
Season with one teaspoon salt, one tea-
spoon Grandma's Spanish Pepper, one-
four teaspoon paprika. Bake in but-
tered pan one hour in moderate oven.
SPAGHETTI ITALIENNE
(Beth L. Noon)
Fry one large onion in one-third cup
olive oil, to a golden brown. Add two
cans Campbell's tomato soup. Cook
slowly one hour; add salt. Boil one
package spaghetti; add salt. Add one
small bottle stuffed green olives. Put
mixture in casserole and bake about
three-quarters of an hour.
An
AHL Warm Air Furnace
COAL, GAS or OIL FUEL
Installed in your home means CLEAN HEAT
because of the welded steel construction. No soot,
smoke or fumes can get into your home.
EVERY JOB GUARANTEED
Everything in Sheet Metal
Frank Z. Ahl Sheet Metal Works
1615 21st Street
Main 3800 !
EGGS
73
Eggs
FRENCH OMELET
Three whole eggs
Two egg yolks
One-fourth cup water
Salt to taste
Few grains pepper
One tablespoon butter.
Break eggs into a bowl, add water and
seasoning, and beat until whites and
yolks are blended. Place butter in an
omelet pan or a sheet-iron frying pan,
and heat. Pour in the egg mixture,
place over a slow fire and let cook until
under portion is slightly brown.
Lift cooked portion with a spatula and
tilt pan so that uncooked part runs under-
neath. Repeat several times until entire
mixture is firm and creamy and shows
several brown layers. Roll or fold the
omelet, place on a hot platter, garnish
with a bit of water cress or parsley, and
serve immediately.
APRICOT OMELET
Separate yolks and whites of four eggs,
beat both well, add four tablespoons
milk to the yolks, fold in stiffly-beaten
whites and pour in well-greased frying
pan only moderately hot. When brown,
set in oven to finish baking. Have a cup
of cooked apricots mashed and warm
and, when omelet is baked, spread with
apricot mixture, fold, sprinkle with
powdered sugar and serve.
ORANGE OMELET
(Mabel B. Seymour)
Two eggs beaten separately. Add one
tablespoon sugar and one-fourth teaspoon
of salt to yolks. Beat whites until dry
with a pinch of salt; add orange juice to
taste. Fold in carefully the yolks. But-
ter pan lightly with clarified butter, pour
PHONE MAIN 673
in omelet and cook on top of stove until
crust is formed on bottom. Then set in
cool oven and bake slowly until nicely
browned.
EGG TOAST
Prepare six slices of bread by cutting
in rounds and frying in butter until
brown; put on hot platter and set in
oven. Cut three firm tomatoes in half,
leaving skins on; season with salt and
pepper, dip in flour and fry in butter
until brown. Place slice of tomato on
each round of toast. Meanwhile poach
six eggs in boiling salted water and place
one on each tomato. In the pan in which
tcmatoes were fried add half cup of
cream, teaspoon Worcestershire sauce,
same of lemon juice and flour, a little
paprika. Cook up once and pour over
eggs. Serve very hot.
CREAMED EGGS
Hard-boil (fifteen to twenty minutes)
sufficient eggs for persons served. Cool
by placing in cold water. Make cream
sauce; cut each egg in half, place in
baking dish, cover with cream sauce and
bake until a light brown. Grated cheese
makes a nice addition to sauce.
SCRAMBLED EGGS WITH
CHEESE
For four persons use six eggs (or
more). Break eggs into a dish and beat
just enough to break yolks; add grated
cheese (Tillamook or Eastern) ; turn into
smooth fry pan in which a generous
amount of butter is melted (not hot).
Place over fire, season to taste. With
spatula keep eggs stirred from bottom of
pan. Do not cook too dry. Served on
toast they make a hearty, tasty dish.
GRAIN BUYERS
F. F. SMITH & CO., Inc.
POULTRY AND LIVE STOCK FEEDS
Incubators, Brooders, Etc.
Agents-Distributors C. C. MORSE & CO. Seeds
920-922 12TH STREET
SACRAMENTO, CALIF.
EASTERN STAR SELECT RECIPES
EGG, CHEESE AND PIMENTO
LAYER
(Margaret Marshall)
One small can pimentos
One and one-half cups white sauce, sea-
soned
One and one-half cups cream cheese,
chopped
Four eggs
Bread crumbs.
Boil eggs twenty minutes and place in
cold water. When cold remove shells
and slice. Place in buttered baking dish
a layer of sliced egg, cover with white
sauce; then a layer of chopped pimento,
cover with white sauce; then a layer of
cheese, cover with white sauce. Con-
tinue until all is used. Sprinkle top with
bread crumbs. Bake about twenty min-
utes.
Delicious luncheon dish; will serve
three people.
EGG PATTIES
(Ruth Seymour)
Pour hard-boiled eggs
One medium size sliced onion
One tablespoon finely-chopped parsley
One-half tablespoon salt
Dash of white and red pepper
One-half cup dry bread crumbs
One-half tablespoon flour
One-half tablespoon butter
One-fourth cup milk.
Method: Peel and chop eggs quite
fine, add finely-chopped onion, parsley,
salt, pepper and bread crumbs. Mix
thoroughly.
Melt butter, add flour, stir until smooth,
add milk and cook until thick. Add this
white sauce to above. Shape in round
flat patties and let stand over night. Fry
in butter. Lovely for luncheon or break-
fast.
Burnett & Sons
Planing* Mill
12th and North B Streets
[Phone Main 94 Sacramento I
Santa Cruz Lime
ML Diablo Cement -
Henry Cowell Lime & Cement Co
All Building
Materials
Main 1102
509 I Street
EGGS
75
Say It With Flowers
BERT WOOD ALL
Florist and
Nurseryman
1 I
Nursery
Fruitridge Road
[35th and 3d Ave. Cap. 1227 1
IROBERTO. BAILEY]
Watchmaker and
Jeweler
I Make Your Watch a Perfect
Timekeeper
1 1007 10th St. Phone Main 3929 i
[ Richardson Springs j
The
Famous Health Resort
Uses the
Star's Recipes
LEE RICHARDSON, Manager
Chico. Calif.
Wear Ever
Aluminum Wear
We Give Cash Checks
m
SHORROCK-SMITH]
HARDWARE CO.
818 J Street Main 57 j
1 +.
| Estimates Furnished Phone Main 1636
i
I
PHIL MOTT
! Plumbing- and Heating
Sprinkling Systems
12714 J Street
Sacramento
Leitch Brothers
Roofing Contractors
i PA SCO 10 and 20-Year Roofs. _Slate and
i
fTile Re-roofing over the Old Roof with
I Fire Resisting Mineral Surfaced Shingles. ,
PABCO PAINTS, Lacquers and
Enamels
i I
Phone Capital 1295
P. O. Box 394
1 1009 13th St. Sacramento
t* *"^""^"~"^" "
Phone Main 2255
Insist on
ANCHOR BREAD
It's Better
Julius
Italian Restaurant
Italian Dinners
We Cater to Special Dinners
Special Banquet Room
{301 and 303 J St.
lllu II il II H
Sacramento
76 EASTERN STAR SELECT RECIPES
CONGRATULATIONS
to
The
Eastern Star
from
THE COMPASS CLUB
OF SACRAMENTO
BREAD, MUFFINS, WAFFLES
77
Bread, Muffins, Waffles
BREAD
(Six Small Loaves)
Scald:
One pint milk
One pint water
One and one-half tablespoons salt
Three tablespoons sugar, one yeast cake
(mix first)
Three tablespoons Crisco
Three quarts flour.
Let raise to double bulk in warm place,
knead down, and use as follows:
Swedish Bread, etc.: Add one-half cup
sugar, one egg, one-fourth cup butter to
the dough.
Swedish Tea Ring: Roll out one-third
inch thick, spread with sugar, nuts, but-
ter, cinnamon. Roll and join ends. Then
snip top with scissors. Sprinkle with
sugar and cinnamon.
Butter Horn: Roll out one-third inch
thick. Mix powdered sugar and butter
and spread over top. Roll toward middle
from each side. Stick together witih
water. Cut about one and one-half
inches wide. Place in tin.
German Apple Cake: Roll dough out.
Put slices of apple on this. Then sprinkle
with sugar, cinnamon, and butter.
Plain Rolls: Add egg white to bread
recipe; finger rolls; clover rolls (three
balls in a muffin tin) ; Parker rolls.
(Makes one-half dozen rolls.)
Swedish Bread, Snails, Cinnamon
Rolls: Add butter, sugar, eggs, cinnamon,
nuts, raisins.
Bran: Add one cup of bran.
BRAN BREAD
(Beth Ludden Noon)
One pine sweet milk
One-half teaspoon salt
One tablespoon brown sugar
One tablespoon molasses
One cup bran
Three cups whole wheat flour
Three teaspoons baking powder
One cup nuts or raisins
Bake in loaf about forty-five minutes.
BRANGESTA BREAD
(Mrs. D. F. Fox)
Two cups Brangesta
One cup flour
One cup sugar
One cup raisins
One-half cup butter
Two eggs, pinch of salt
Two cups milk (condensed)
One teaspoon soda in Brangesta
Two teaspoons baking powder sifted in
flour
One-half cup chopped walnuts.
Cream butter and sugar; add eggs,
beaten, and milk; then dry ingredients,
and mix well. Put in buttered tin and
bake forty minutes. Have oven hot to
start, then slower.
BROWN BREAD
(Gertrude Swain Freeman, P. G. M.)
One cup sour milk
One teaspoon soda, dissolved in a little
hot water
One cup syrup
One cup raisins
Two cups graham flour
One teaspoon salt.
Bake three-quarters of an Hour.
78
EASTERN STAR SELECT RECIPES
GRAHAM BREAD
Two cups graham flour
One cup flour
One and one-half cups milk
One-half cup molasses
One teaspoon baking powder
One-half teaspoon soda (in molasses)
One cup raisins
Salt.
Bake about forty-five minutes or one
hour.
STEAM BROWN BREAD,
(Mrs. Lyman C. Byce)
One and one-half cups sour milk
One and one-half cups sweet milk
One and one-half cups molasses
One and one-half cups corn meal
One and one-half cups flour
Two level teaspoons soda
One level teaspoon salt
One-half package raisins, seeded or seed-
less
One cup chopped walnuts
One five-cent package figs (may be omit-
ted)
Thicken with graham flour. Steam two
and one-half hours in steeple mold. Turn
out hot; bake twenty minutes in oven to
dry.
This may be baked in oven without
steaming for one and one-half hours.
Some like it better. Mr. Byce does.
BROWN BREAD
Two cups corn meal (yellow)
One cup flour (white)
One salt spoon salt
One-half cup raisins
One scant spoon soda.
Mix dry.
One cup syrup or brown sugar
One cup sour milk.
Steam two hours in small cans.
STEAMED BROWN BREAD
(Jessie J. Douglas)
Three cups corn meal
One cup flour
Two cups sweet milk
One cup sour milk
One cup molasses
One teaspoon soda.
Steam for three hours, then put into
the oven to brown.
BAKED BROWN BREAD
(Jessie J. Douglas)
One and one-half cups flour
Two cups graham flour
OFFICE MAIN 144
RES. MAIN 3130
HARRY A. NAUMAN & SON, Jr.
Funeral Directors and
Embalmers
1811 G Street
Sacramento, Calif.
BREAD, MUFFINS, WAFFLES
79
One-half cup corn meal
One-half cup brown sugar
Two teaspoons baking powder
One teaspoon soda
One teaspoon salt
One cup nuts
One cup raisins
One cup molasses
Two cups sour milk or buttermilk.
RAISIN BROWN BREAD
Two cups graham flour
Two cups corn meal
One cup molasses
Three cups sour milk
One teaspoon salt
One scant teaspoon soda, dissolved in
two tablespoons hot water
One teaspoon baking powder
One-half pound seeded raisins.
Mix well and steam two hours or more.
CUSTARD CORN CAKE
(Margaret Marshall)
Sift together three-fourths cup corn
meal, one-fourth cup flour, two table-
spoons sugar, half teaspoon salt, and one
teaspoon baking powder.
Then stir in one egg that has been
beaten well and add a cup of sweet milk.
Beat the mixture vigorously. Melt two
Phone Capital 1900
tablespoons shortening in a frying pan
and turn in the mixture. Just before
placing in the oven pour one-half cup of
sweet milk over the top of the cake. Do
not stir it in. Bake twenty-five minutes
in a hot oven. Cut in triangles and serve
very hot. There should be a line of
creamy custard through the center of the
cake when it is cut. This is the most
delicious corn bread I have ever made.
SPOON CORN BREAD
Three eggs
Three-fourths cup corn meal
One pint milk
Salt.
Beat together. Dot top thickly with
butter. Bake tbout twenty-five minutes
in moderate oven.
SPOON CORN BREAD
One-fourth cup corn meal
One teaspoon butter
One tablespoon sugar
One teaspoon salt
Two eggs
Two cups sweet milk.
Mix the corn meal and milk and bring
slowly to the boiling point and cook a
few minutes. Add the butter, sugar, salt
and yolks of eggs. Lastly, fold in the
P. O. Box 1268
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Sand
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Coal
Blocks
SACRAMENTO
Good any time at any Schramm-Johnson Fountain
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A tall, cool, delightful drink
With Any 50c Purchase
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80
EASTERN STAR SELECT RECIPES
whites of eggs, breaten stiff. Bake in
hot oven thirty minutes. Serve in dish
in which it is cooked. This is excellent
served hot for breakfast.
CORN BREAD
(Frances E. Ryder, P. G. M.)
Two cups flour
One cup corn meal
Two eggs
Two large spoons sugar
One large spoon melted butter
Two teaspoons yeast powder
Pinch of salt
Milk enough to make a thin batter.
Bake in gem pans.
DUMPLINGS
Two cups flour
One teaspoon salt
Three teaspoons baking powder
One egg
Two teaspoons sugar if making for a
fruit.
Sift dry ingredients, make well in
center, break in one egg. Begin to stir
in cold water, a little at a time enough
for thick drop batter. Steam for ten
minutes. Do not open dish.
DOUGHNUTS
(Mrs. Helene A. Robbins)
One and one-half cups mashed potatoes,
cooked
One cup sugar
One cup sweet milk
Three eggs
One teaspoon butter (no more)
Four teaspoons baking powder.
Mix potatoes and sugar, then add milk;
beat and add eggs, then butter melted.
Put baking powder in flour, add enough
flour so as to handle. Potatoes can be
hot or cold.
POTATO DOUGHNUTS
(Elsie M. Jensen)
Three eggs well beaten together
Three-fourths cup sugar
Four tablespoons butter, melted
One-fourth cup milk
One cup mashed potatoes
Two and one-half cups flour (or to roll
out)
Three teaspoons baking powder
One-half teaspoon salt and nutmeg.
SOFT GINGERBREAD
(Jessie J. Douglas)
One cup molasses
One egg
One-half cup butter
One spoon ginger
Two cups flour
One-half cup brown sugar
One and one-half teaspoons soda dis-
solved in one cup warm water.
Do not stir until your ingredients are
all together.
GINGERBREAD
(Minnie Seymour)
One-half cup sugar
One cup sweet milk
One egg
One teaspoon ginger
One-half cup molasses
One-half cup shortening
One-half teaspoon soda
One and one-half cups flour
Salt.
Mix flour, sugar, salt and ginger to-
gether. Beat egg, add milk and stir into
dry ingredients. Thoroughly dissolve
soda in molasses by mixing and allowing
to stand a few minutes. Melt the short-
ening (any clear drippings can be used),
add to mixture. Cook in rather slow
oven. Enough for six people.
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BREAD, MUFFINS, WAFFLES
81
GINGERBREAD
(Mrs. W. K. Chambers)
Two-thirds cup shortening
One cup sugar
Four eggs
One cup molasses
Four cups flour
Two level teaspoons soda
One teaspoon salt
Three teaspoons ginger
Two teaspoons cinnamon
One cup sour milk.
Oil or butter thin paper and put on
bottom of pan; bake slowly one hour.
GINGERBREAD
(Elsie M. Jensen)
Two eggs
One cup sugar
One-half cup molasses
One-half cup butter
One-half cup sour milk
Two cups flour
One-half teaspoon each of ginger, cloves
and saleratus.
Mix butter, sugar and eggs, sour milk
soda and molasses.
100-YEAR-OLD RECIPE FOR
GENUINE SOFT GINGER
BREAD
One cup molasses
One cup sugar
One-half cup butter
One cup sour milk or buttermilk
Two eggs
Two tablespoons soda
Three cups flour
Two teaspoons ginger
Two teaspoons cinnamon
One teaspoon allspice
One-half teaspoon cloves
One-half teaspoon nutmeg (grated).
Method: Cream butter, add sugar grad-
ually, mixing thoroughly. Add molasses
and well-beaten eggs. Sift flour, measure,
add soda and spices and sift again. Add
this mixture to first mixture alternately
with milk. Beat hart so batter is thor-
oughly blended. Bake in a moderate
oven.
CHEESE STRAWS
One cup dry grated cheese
One cup flour
One teaspoon baking powder
One-fourth teaspoon salt
Two tablespoons butter
Cold water.
Sift the flour with the baking powder
and salt, then mix with the grated
cheese. Add the butter and mix with
cold water like pie crust. Roll thin, cut
in strips and bake in quick oven.
MUFFINS (Simple)
(Guy Woodhams Brundage, P. G. P.)
Three-fourths cup sugar
One tablespoon butter
One cup milk
Two teaspoons baking powder
One-half teaspoon salt
Flour to make as thick as cake.
Bake in gem tins.
MUFFIN VARIATION
For Graham Muffin: Two cups graham
flour instead of white. One-fourth cup
of molasses if you want.
For Bran Muffin: One cup graham,
cne-half cup white, one cup bran flour.
For Rice Muffin: Add one cup cooked
rice, or cooked rolled oats, etc., to regu-
lar muffin.
For Tea Muffin: Add one-half cup
chopped dates or one cup huckleberries.
Also fill muffin tin one-half full of straw-
berry jam, then more muffin.
For Corn Muffin: One cup white flour,
one cup corn meal. Sour milk if pos-
sible.
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1114-16 "J" STREET
82
EASTERN STAR SELECT RECIPES
MUFFINS
(Lena Walker Stannarcl)
One egg
One cup milk
Two cups flour
Four teaspoons baking powder
Two tablespoons sugar
One tablespoon butter.
Mix and bake at once in hot buttered
pans, twenty to twenty-five minutes.
MUFFINS
(Mabel B. Seymour)
One egg
One cup milk
Three tablespoons shortening (salad oil)
Two cups flour
Salt
Two heaping teaspoons baking powder
Two teaspoons sugar.
Beat "wets" together. Sift flour twice.
Sift drys together and mix. Have pan
hot and well buttered. Bake in hot oven.
MUFFINS
Two cups flour
Three teaspoons baking powder
One tablespoon sugar
One-half teaspoon salt
Three eggs (one to three the more the
nicer)
Phone Main 134
One cup milk
Two tablespoons melted shortening.
Sift all dry ingredients together, add
well-beaten eggs, milk, shortening. Beat
vigorously. Bake twenty minutes in hot
oven (400). Put in hot tins.
SWISS MUFFINS
(Minnie Seymour, P. G. M.)
Two eggs
One pint sweet milk
One cake compressed yeast
One-half cup sugar
One tablespoon butter
One tablespoon lard
A little salt.
Method: Beat eggs, sugar and salt to
a cream. Melt shortening in milk, let
cool. Mix all together with the yeast
(softened in a little water) and add
enough flour about eight tea cups to
make a stiff batter that may be stirred
with a spoon.
Put into a greased bowl and allow to
rise until very light but not sour, then
turn onto a molding board well dredged
with flour, knead lightly and roll very
thin.
Cut into rounds with a small biscuit
cutter, brush each cake with melted
Phone Capital 4199
EDWARD P. DELL
Pres. and Mgr.
Clark, Booth & Yardley
Funeral Directors
917-923 H Street
Sacramento
_1
BREAD, MUFFINS, WAFFLES
83
butter and place two together, one on
top of another.
Let stand in pans until very light
again then bake in hot oven ten minutes.
Mixed after breakfast, molded after
lunch, they are ready for a six o'clock
dinner, but must not be placed in too
warm a place for second rising if wanted
late.
If properly made these are like double
puff balls and of delicious flavor.
CORN MEAL MUFFINS
(Gertrude Swain Freeman, P. G. M.)
One cup flour
Three-fourths cup corn meal
Two tablespoons white sugar
One tablespoon melted butter
One egg
Two teaspoons baking powder
Mix with sweet milk.
In using sour milk or cream add soda
to sweeten the cream and omit butter,
This measurement will make any kind of
muffins.
NUT BREAD
(Flora Ann Wakefield)
Three cups sifted white flour
One cup unsifted graham flour
Three-fourths cup white sugar
Two cups sweet milk
One well-beaten egg
Four teaspoons baking powder
One teaspoon salt
One cup chopped walnuts.
Sift baking powder with white flour.
Bake about one hour in slow oven.
NUT BREAD
(Lena Walker Stannard)
Four cups flour
Four even teaspoons baking powder
One-half teaspoon salt
One cup sugar
One and one-half cups milk
One egg
One and one-half cups seeded raisins, do
not use seedless raisins, use seeded
One and one-half cups broken English
walnuts.
Stir well, make two loaves, let raise
twenty minutes, bake in moderate or
slow oven one hour.
NUT BREAD
(Consuelo Peart DeCoe)
Four cups flour
One cup sugar
Three teaspoons baking soda (rounded)
,4.
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84
EASTERN STAR SELECT RECIPES
One teaspoon salt
One-half cup milk
One egg, well beaten.
Let raise for twenty minutes. Bake
slow from forty-five minutes to one hour.
NUT BREAD
(Gertrude Swain Freeman, P. G. M.)
One and one-half cups white flour
One-half cup corn meal
Two cups graham flour
Three teaspoons baking powder
Two teaspoons salt (level)
Two cups milk
One-half cup brown sugar
One-half cup molasses
One cup nut meats.
Bake one hour.
RAISIN AND NUT BREAD
(Haidee Hageman)
One-half cup sugar
One egg
One and one-half cups milk
Three cups flour
Tiiiee teaspoons baking powder
One cup nuts
One cup raisins.
Allow to rise fifteen minutes. Bake
forty minutes in slow oven.
PEANUT BREAD
(Mrs. J. W. Kayser)
Four cups flour
Eight level teaspoons baking powder
One teaspoon salt
One-half cup sugar
One large jar peanut butter
One cup raisins
Two cups sweet milk.
Method: Sift flour, measure, add bak-
ing powder, salt and sugar and sift
again. Cream the peanut butter and add
dry mixture to it alternately with the
milk. Add the raisins mixed with the
last bit of flour. Mix well.
Pour into greased pans, let stand fif-
teen minutes and bake in a slow oven
forty-five minutes. This will make two
small loaves and makes fine sandwiches,
especially when sliced thin and filled
with a chocolate or date mixture.
PRUNE QUICK SANDWICH
BREAD
Two cups graham flour
One-half cup corn meal
One and one-half cups flour
One-half cup brown sugar
One teaspoon salt
One teaspoon soda
Two teaspoons baking powder
Two cups prunes, cooked, stoned and
chopped
One-half cup walunts, chopped
One-half cup molasses
Two cups of sour or butter milk.
Sift all dry ingredients. Add prunes
and nuts, molasses and sour milk; mix
well, pour into two greased bread pans
and let stand fifteen minutes before bak-
ing. Have a moderate oven and bake
about forty-five minutes. This bread
keeps well and is excellent for children's
luncheon.
PRUNE BREAD
One heaping cup mashed prunes
One quart whole wheat flour
One pint graham flour
One teaspoon salt
One tablespoon sugar
One compressed yeast cake
Luke warm milk and water.
Method: Wash the prunes and soak
over night in water to cover. In the
morning, drain off water, stone prunes
and chop or mash fine. Mix the prunes,
flour, salt and sugar together in a bowl.
Add luke warm milk to make a soft
dough. Add the yeast cake dissolved in
a little luke warm water. Mix thor-
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Seed Growers and Dealers
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BREAD, MUFFINS, WAFFLES
85
oughly. Allow to rise and when light
stir briskly and pour into well-buttered
pans. Allow to rise again. Then bake
in a moderate oven for one hour or more
according to size of loaf.
This is a very old recipe from Switzer-
land.
POP OVERS
(Minnie E. Seymour, P. G. M.)
Three eggs
One and one-fourth cups flour (measur-
ing cup)
Salt
One pint milk.
Beat eggs separately. To yolks add
milk, flour, salt; beat very thoroughly
with Dover beater. Add stiffly-beaten
whites and bake in deep muffin pans,
filling pans half full. Bake in hot oven,
400. Reduce heat after pop overs have
raised sufficiently. Bake about twenty-
five minutes for all.
CREAM SCONES
(Dr. Lew Wallace, P. G. P.)
Two cups flour
Four teaspoons baking powder
Two teaspoons sugar
One-half teaspoon salt
Four tablespoons butter
Two eggs
One-third cup cream.
Mix and sift together flour, baking
powder, sugar, and salt. Rub in butter
with tips of fingers; add eggs well
beaten, and cream. Toss on a floured
board, pat, and roll to three-fourths inch
in thickness. Cut in squares, brush with
white of egg, sprinkle with sugar, and
bake in a hot oven fifteen minutes.
SCONES
(Mrs. J. K. Grinton)
Two and one-half cups flour
Oue tablespoon baking powder
i
Two and one-half tablespoons sugar
One tablespoon butter
Ore tablespoon lard
One cup seedless raisins
One-half teaspoon salt
(Me cup sweet milk.
Sift the dry ingredients, work in the
butter and lard with the fingers, add
raisine and mix thoroughly; then add
the milk forming a soft dough; turn out
on a floured board and pat or roll lightly
each piece round and about one inch
thick, brush top with milk, then cut each
into lour and bake in a hot oven.
SCOTCH SHORT BREAD
One-half cup brown sugar
Two cups flour
Three-fourths cup butter.
Sift together. Cream until soft as
cookie dough. Roll about one-third inch
thick, brush with yolk of eggs to which
has been added three-fourths teaspoon of
water. Bake in slow oven. Will make
about twenty-four.
BRAIDS
Roll the dough in a sheet one-quarter
inch thick, cut in strips one-half inch
wide, then braid them in three or tour
strands, having the braids wider in the
center than at the ends. Let rise and
bake.
BREAD STICKS
Form the dough into small balls, then
roll on an unfloured board until strips
are formed of a uniform size and the
shape of a thick lead-pencil. Place on a
baking-sheet some distance apart. When
light bake in a hot oven.
SALAD STICKS
Sprinkle the bread sticks with salt
before baking, and serve with salad in
place of crackers.
Portable Garage Company
PEARL G. ATKINSON, Prop.
GARAGES RENTED $2.50, 2.75, $3.00
PER MONTH
SOLD ON EASY TERMS
Office: 3526 Fifth Avenue
PHONE CAPITAL 18 SACRAMENTO, CALIF.
86
EASTERN STAR SELECT RECIPES
CHEESE ROLLS
Follow the directions for making
Parker House rolls. Before folding, in-
sert one teaspoon of grated cheese in
every roll.
CINNAMON ROLLS
Roll a portion of the dough one-half
inch thick. Spread with melted butter
and sprinkle liberally with a mixture of
five parts of sugar to one part of ground
cinnamon. Roll as a jelly roll.
DATE ROLLS
Use a date paste instead of raisins and
nuts used in the fruit puffs. Cut one
pound of dates in small pieces, add one
cup of sugar, one-half cup of water, and
one tablespoon of lemon juice. Cook to
a paste and cool before using.
FRENCH ROLLS
Shape the dough in long rolls, and with
a knife make three slits on the top of
each roll. When light bake in a hot oven.
CLOVER-LEAF ROLLS
Oil muffin tins. Take small bits of the
dough, knead until smooth, shape in
balls, and fit three into each tin. Let
rise and bake.
SWEDISH ROLLS
Follow the directions for making cin-
namon rolls, only instead of using cinna-
mon use chopped raisins, citron, and
sugar. After baking, brush tops with the
white of an egg lightly beaten and mixed
with one-half teaspoon of cold water.
Place in a slow oven to dry.
DELICIOUS ROLLS
Roll the dough thin and cut in long,
narrow strips. Fold so there will be
three layers; butter between and sprinkle
sugar on top. Let rise and bake.
WALL PAPERS
THAT ARE
DIFFERENT
SWEET ROLLS
Shape the dough into long rolls, let
rise, and bake. When about half baked
sprinkle the top with sugar, jelly, cocoa-
nut, chopped figs, dates, or bread crumbs
and butter.
SALAD ROLLS
Shape the dough in small biscuits,
place the rows on a floured board, cover
with a cloth, and let rise until very light.
Flour the handle of a wooden spoon and
make a deep crease in the middle of each
roll, take up, and press the edges to-
gether. Place closely in a buttered pan,
cover, let rise, and bake fifteen minutes
in a hot oven.
FRUIT PUFFS
Roll the dough one-half inch thick.
Spread with a fruit paste made by mix-
ing four tablespoons of sugar and the
same amount of chopped nuts and
raisins, two tablespoons of melted but-
ter, and one-half teaspoon of cinnamon.
Roll as a jelly roll, cut in slices three-
fourths inch thick, and place in a but-
tered pan, cut side up, to rise. Bake
thirty minutes in a moderate oven.
CRESCENTS
Roll the dough in a sheet one-eighth
inch thick and cut in strips about four
inches wide; cut these in sharp-pointed
triangles, then, beginning at the base,
roll them up, bringing the ends toward
each other, keeping the point in the mid-
dle of the roll to give the shape of the
crescent. Place them on baking-sheets
some distance apart. When light bake
fifteen minutes in a hot oven.
PARKER HOUSE ROLLS
Three tablespoons butter
One teaspoon salt
One-half cup luke warm water
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PAINTS, OILS,
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BREAD, MUFFINS, WAFFLES
87
One yeast cake
Two cups milk
One tablespoon sugar
Whites of two eggs
Six measuring cups flour.
Scald milk and add sugar, salt and
butter. Let stand until luke warm, then
add three cups of flour and beat for five
minutes; add dissolved yeast cake and
let it stand until very light and frothy,
in rather warm place. Beat in remainder
of flour. Let it rise again until it is
twice its bulk, place on floured molding
board, knead lightly and roll into a sheet
one-half inch thick. Cut with large bis-
cuit cutter; brush with melted butter;
fold over and press edges together. Place
in well-buttered pan one inch apart. Let
rise until very light and bake in hot oven
fifteen minutes.
PARKER HOUSE ROLLS
(Mrs. W. K. Chambers)
One cup warm milk
One cake compressed yeast
Three cups flour.
Set aside to rise (about three hours).
Then stir in one teaspoon salt, two table-
spoons sugar, two-thirds cup of melted
butter, enough flour to make stiff. Work
this on board and knead well. Let rise
again for two hours in warm place.
Knead again, roll out and cut with bis-
cuit cutter; pull each one out, brush
over with melted butter, fold over, brush
top with melted butter, put in pan, let
rise until light and bake.
ORANGE TEA BUNS
(Twelve Biscuits)
Two tablespoons butter
One tablespoon orange juice
One-half cup powdered sugar
Two teaspoons grated orange rind
Two cups flour
Four teaspoons baking powder (level)
One teaspoon salt
Three tablespoons butter
Two-thirds cup milk.
Cook two tablespoons butter, orange
juice, sugar and one teaspoon grated
orange rind over moderate fire until it
thickens. Put aside to cool for filling.
Mix and sift flour, baking powder and
salt. Rub in three tablespoons butter
with the finger tips and add sufficient
milk to make a soft dough. Roll out on
a floured board to one-fourth inch thick
and spread with orange filling. Roll like
a jelly roll and cut in one-half inch slices.
Place cut side down on a greased pan
and sprinkle with sugar and remaining
orange rind. Bake in moderate oven
twenty minutes (375).
WAFFLES
Beat the yolks of two eggs; add one
cup milk and beat again add a pinch of
salt, one tablespoon melted butter, one
large cup flour, two teaspoons baking
powder; then add beaten whites of two
eggs, and lastly add two tablespoons cold
water.
WAFFLES
(This recipe never fails)
(Dr. Louise C. Heilbron)
Three cups flour (sifted)
Three cups milk
Three eggs
Three tablespoons shortening (preferably
butter)
Three tablespoons sugar
Three tablespoons maple syrup
One-half teaspoon salt
Three teaspoons baking powder
One teaspoon vanilla.
Separate the yolks and whites of eggs
and beat w r ell. Mix ingredients together
and fold in beaten whites of eggs last.
Makes fifteen large waffles.
WAFFLES "SUPREME"
(Mrs. G. P. Powell)
Two eggs
One teaspoon salt
Two tablespoons sugar
Two tablespoons butter
Two cups sweet milk
Two heaping cups flour
Two teaspoons baking powder.
Method: Separate yolks and whites of
eggs and beat until creamy. Add salt,
sugar and melted butter. Sift flour and
baking pow r der together and add alter-
nately with milk to above mixture.
Lastly fold in the stiffly-beaten whites of
eggs. Bake in a hot waffle iron. Serve
hot with butter and syrup.
TO PREVENT SALT FROM
LUMPING
Mix salt with cornstarch, allowing one
teaspoon cornstarch to six teaspoons
salt.
BAKING FISH
By covering a well-greased pan with
cheesecloth when baking a large fish it
will be found very easy to lift it out of
the pan without losing its shape.
88 EASTERN STAR SELECT RECIPES
Compliments
of the
Buffalo Brewing Company
SACRAMENTO, CALIF.
Manufacturers of
Buffalo and Gilt Edge
Brews
A wholesome and refreshing drink
for every member of
the family
-u.i11 4*
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Sand Co.
Cement - Sand - Concrete Mix
CRUSHED ROCK FOR DRIVEWAYS
ROCK SCREENINGS OR DECOMPOSED GRANITE
FOR WALKS
1803 25th Street Main 2109
SANDWICHES
89
Sandwiches
Bread is better which is a day old.
The dark breads, such as graham, rye,
Boston brown bread and the various nut
breads, made with baking powder, all
offer variety. Always cream butter well
before putting on bread. It will spread
evenly and there will be no waste. It is
easier to spread butter on the bread
before cutting each slice.
Cut bread fairly thin and try to put
the slices together in pairs if the filling
is not added at once. If sandwiches are
to be cut in various fancy shapes do not
butter the bread until after it has been
cut or there will be a waste of butter.
Wrap sandwiches in waxed paper or
wring a napkin out of hot water and
wrap around the prepared sandwiches;
then pack in a box closely covered and
keep in as cool a place as possible. If
the crusts of bread are to be removed,
set aside and later dry them out in a
moderate oven, roll and put in covered
jars to be used for breading croquets,
fish, etc., or for scalloped dishes. To
make rolled sandwiches remove all the
crust from a fresh loaf of wliite bread
and wrap the loaf in a damp cloth for
several hours, keeping in a cool place.
Cut in thin slices lengthwise, spread
with creamed butter and whatever filling
desired and roll as for a jelly roll, fasten-
ing together with a toothpick. If the
loaf of bread is large, one slice will make
two sandwich rolls. Wrap it in waxed
paper. If sliced and cooked meat is to
be used as a filling it should be very
tender and be sliced as thin as possible,
and then each slice of meat should be
cut in several pieces. However, finely-
chopped meat is the best, put through a
food chopper or chopped in a chopping
bowl. All meat sandwich fillings should
be well seasoned. For corned beef use
prepared mustard; for roast beef, either
Worcestershire sauce or horseradish; for
tongue, a thick mayonnaise and finely-
chopped pickles; for mutton or lamb, add
tomato catsup and chopped capers; for
chopped ham, a thick mayonnaise well
seasoned with mustard.
The different relishes make excellent
seasoning for meat sandwiches. Picca-
lilli, chow-chow, chopped olives, walnut
catsup, etc., all add flavor and variety.
For salad sandwiches make a very thick
mayonnaise and have the salad ingredi-
ents cut fine. Lettuce should be very
crisp and each leaf well dried before
placing on the bread. Relish, such as
olives, pickles, radishes, celery or salted
nuts, are very easy to carry. Sweets
may be provided in cake, cookies, dough-
nuts or sweet sandwiches. Fresh fruit
is always refreshing and a liberal sup-
ply should be provided. Give first choice
to apples, oranges, apricots, peaches and
plums.
Never pack fish sandwiches near other
food, and be sure each article of food
is well wrapped or packed so that it will
not come in contact with other foods.
Sliced meat loaf and lettuce with Rus-
sian dressing on graham or white bread.
Baked beans mashed with chili sauce
or catsup and spread on graham bread.
Sliced Swiss cheese and ham with mus-
tard and lettuce on rye bread.
Chopped egg and sardine paste on
white or whole wheat bread.
90
EASTERN STAR SELECT RECIPES
Cold sliced ham and currant or green
grape jelly on white bread.
Much of the success of the picnic lunch
depends upon the appearance of the food,
so careful packing is a neessity.
CRAB CLUB SANDWICHES
Toast two slices of bread cut one-
fourth inch thick and spread with butter.
Cook two slices of bacon until crisp and
delicately brown. On one slice of toast
put a layer of lettuce leaves, then a layer
of sliced tomatoes or cucumber, next a
layer of Namco crab meat separated in
flakes and the bones removed, next a
thin layer of mayonnaise dressing with
two pieces of bacon. Cover with other
slice of toast and cut in two diagonally.
On top place two small leaves of lettuce
arranged in cup shape, fill with mayon-
naise dressing and put in a small piece of
red crab meat in the center. Place on
plate beside sandwich a small cucumber
pickle cut in fan shape or sweet pickled
cucumber cut in strips or rings. This
may be served as an open sandwich by
placing the two pieces of toast on a small
platter and on each piece of toast arrang-
ing the ingredients as suggested above.
Serve as the main dish for supper or
luncheon.
SPANISH CHEESE
(A Delicions Sandwich Filling)
(Sarah Eliza Hall, P. W. M.)
One pound New York cream cheese
One-eighth pound butter, mashed tiil
creamy
One teaspoon salt
One teaspoon Worcestershire sauce
Dash of mustard, paprika, cayenne and
black pepper
Two chopped pimentos.
Split a clove of garlic and rub the bowl
in which butter and cheese are creamed.
(Garlic may be omitted if not liked, but
it adds to the flavor.) Run the cheese
through the meat chopper and then stir
with the butter till creamy. (Chopped
green olives may be added for a change
but should not stand long, as they dis-
color the cheese.)
CREAM CHEESE
SANDWICHES
Mix equal quantities cream cheese,
chopped pimentos and chopped walnuts;
add a little mayonnaise dressing and
spread on thin slices of buttered bread.
HAM AND CHOW-CHOW
Chop cold boiled ham or tongue very
fine and add one-third as much chow-
chow pickle; blend together and add a
little of the mustard the pickles are put
up in. Spread between slices of buttered
rye or white bread.
RUSSIAN SANDWICHES
Butter very thin slices of white and
brown bread, having one-third of the
slices brown bread. Chop stuffed olives
very fine and moisten with mayonnaise.
Spread the olive mixture, and one side
of the white bread with thin layer of
cream cheese. Press together two slices
of white bread with one of brown in the
middle.
RIBBON SANDWICHES
Remove the crust from a large loaf of
fresh white bread. Cut the bread in very
thin slices lengthwise of the loaf. Spread
each slice lightly on both sides with
softened butter and then spread one slice
with cream cheese mixed with pimento,
rubbed through a strainer; the next with
cream cheese colored green with vege-
table coloring or with chopped water
cress, and the next with plain cream
cheese. Both sides of each slice, except
the top and bottom ones, must be spread
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SANDWICHES
91
with filling. Repeat in the same order
until all the slices have been spread,
piling one on top of the other in the
shape of the original loaf. Wrap tightly
in a damp towel and press firmly. Cut
down in thin slices across the loaf.
MOSAIC SANDWICHES
Cut bread in slices one-eighth inch
thick, remove crusts and trim into rec-
tangular shapes. Spread lightly with
softened butter and cover half the pieces
with any desired sweet or savory filling.
From the remaining slices cut out a fig-
ure with a small vegetable cutter and
insert a similar shaped piece cut from
brown bread, if white is used for the
sandwiches, or vice versa. Press together
in pairs.
CALIFORNIA SANDWICHES
Equal quantities of chopped seeded
raisins and walnuts. Flavor with a little
lemon juice. Spread on graham bread.
BACON SANDWICH FILLING
Have bacon cut very thin, cook until
crisp and put between slices of buttered
bread while still warm. Wrap in waxed
paper.
SAVORY HAM FILLING
One cup finely-chopped ham, one-third
cup thick mayonnaise, two sour pickles,
finely chopped.
EGG SANDWICH FILLING
Chop the egg whites and put yolks
through a sieve, combine and add thick
mayonnaise to make a paste. Chopped
stuffed olives may be added.
PIMENTO AND CHEESE
One small Neufchatel or breakfast
cheese, one pimento, chopped. Moisten
with thick mavonnaise.
LUMBER
SAND AND ROCK
NOISETTE SANDWICHES
Use nut bread, spread with cream
cheese and butter, beaten together until
soft enough to spread. Cover with or-
ange marmalade, then place plain slice
of bread on top. Cut in triangles.
OLIVE SANDWICH FILLING
Chop olives, mix with enough thick
mayonnaise to make a paste, then spread
on bread. Lettuce leaf may also be
added.
PERFECTION SANDWICHES
One loaf whole wheat or white bread
Two-thirds cup stuffed olives
Two-thirds cup crisp celery
One-half cup pecan nuts
Three to four tablespoons mayonnaise.
Chop olives, nuts and celery very fine
and moisten with mayonnaise. Cut bread
in thin slices, spread lightly with soft-
ened butter and then with the sandwich
filling. Press two slices together and cut
each sandwich into four triangular-
shaped pieces.
SHRIMP SALAD
One loaf white bread
Two cans or one pound fresh shrimps
Dash of cayenne pepper
One-third cup mayonnaise
One-half teaspoon Worcestershire sauce.
Drain and rinse canned shrimps, or boil
and chill the fresh. Mash with a fork
and add pepper and Worcestershire.
When well mixed moisten with mayon-
naise and spread between thin slices of
buttered white bread. Press firmly to-
gether and cut in strips for serving.
LETTUCE ROLLS
Remove the crust from a loaf of fresh
bread; cut the bread in very thin slices
and trim each slice in a a rectangular
slice. Spread lightly with softened but-
MILL WORK
BUIDERS' SUPPLIES
| Phone Main 6752
1749 Stockton Blvd.
Sacramento
92
EASTERN STAR SELECT RECIPES
ter and roll up. Dip the end of small
lettuce leaves in mayonnaise and insert
a leaf in each end of each roll. If the
bread does not roll easily wrap it in a
damp towel and let stand for an hour.
PEANUT DRESSING FOR
SANDWICHES
(Maud E. Gilpin)
Three eggs
One tablespoon mustard
One heaping tablespoon flour
One teaspoon salt
One-half cup sugar
One cup milk.
Mix well together and place on stove,
let come to boil, cooking slowly, take off
and add one cup vinegar and butter size
of walnut. Chop peanuts fine and add to
dressing.
SYRIAN NUT CHEESE
(Minnie Zimmerman)
One pound raisins, seedless
One pound figs
One pound dates
One pound currants
One pound blanched almonds or any
other kind of nuts.
Method: Remove stones from dates
and put through food chopper with other
fruits. Put almonds into boiling water
to loosen skins, drain and remove skins,
and put through food chopper. Mix fruit
and nuts well. Press this mass solidly
in a stone or agate dish and cover with
a piece of clean muslin and a heavy
weight. Let stand for three days. Then
it is ready to slice and use for a sandwich
filling or on buttered toast. Can be used
as a confection if cut in small squares
and rolled in powdered sugar. This is
very rich so only a small quantity should
be used on toast or for sandwiches. A
small amount of mayonnaise will make
the sandwiches less sweet and will prove
very palatable.
DATE SPREAD
One pound dates
Two tablespoons peanut butter
Six tablespoons currant jelly.
Remove seeds and put dates through
meat grinder. Add peanut butter and
jelly; mix well. Serve either as sand-
wiches or on toast as with salad. Serves
eight.
SNAPPY SANDWICHES
Small jar of peanut butter
One green pepper (chopped fine)
Six slices of crisply-fried and cooled
bacon (chopped fine)
Mix these ingredients with sufficient
mayonnaise so that it will spread easily.
This will make thirty sandwiches.
SANDWICH FILLING
(Maud Dezell Bradley)
One tablespoon butter
One tablespoon flour
One beaten egg
One-half cup cream
Cook the above in double boiler until
it thickens. Add:
Two hard-boiled eggs
Six pimentos or one small can
One Neufchatel cheese
One tablespoon onion juice
One-half teaspoon salt
Dash cayenne pepper.
COOKING CEREAL
If cereal is started the night before it
is to be used, prevent a crust from form-
ing over the top by putting a cup of cold
water over the top after the cereal has
stopped cooking. In the morning pour
the water off and heat the cereal.
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SCHNEIDER, CHAPPELL & JONES
W. J. ARGALL, Mgr.
MAIN 3010 615 J STREET
SANDWICHES
93
Compliments
of
E. Ellis Davies, D. D. S,
Sacramento
HENRY & BEDEAU
Attorneys-at-Law
California State Life Building
Sacramento
1223 28th Street
Sacramento, Calif.
! THE HANDY SHOP
LORETTA TAYLOR
Tailoring, Hemstitching, Pleating
Dressmaking
Buttons, Embroidery
I
WALLACE SHEPARD
Attorney-at- Law
-I
Capital National Bank Building
Sacramento
Compliments
of
Fontaine Johnson
1314 Sixteenth St. Sacramento
r<
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For Men's Furnishings
Try
EAGLESON & CO.
Emanuel Hendricksen
Attorney-at- Law
717 K Street Sacramento j
Telephone Main 4756
Compliments
DR. GEORGE f.CAEN,D.D.S.
305 California State Life Building
Sacramento, Calif.
DAN RUFF, Prop.
RYAN'S CANDIES
"Famously Good"
314 Capital National Bank Building
Sacramento
"Have Luncheon with me in
Marigold Lane"
Compliments
of
NEIL R. MCALLISTER
La Forge Quality Grocery
G. C. La Forge, Prop.
Groceries - Fruits - Produce
Ice Cream, Soft Drinks
Notions
MAIX 860
725 K Street Sacramento
Phone Main 7120 1701 T St. [
Sacramento, Calif.
94 EASTERN STAR SELECT RECIPES
! Cakes Do Not Fall
1
When baking cakes in an electric oven, it is not
necessary to open the oven door. Just put the cake I
in, look at the clock and when sufficient time for <
baking has elapsed, take the cake out and you'll
find it perfectly baked.
We will demonstrate this for you in our Sac-
ramento office kitchen.
Electric Ranges sold on small monthly pay-
ments and we make special low rates on electricity
used for cooking.
GREAT WESTERN POWER COMPANY
OF CALIFORNIA
June Rose Coffee
Cannot be surpassed for either your home or your
Masonic Banquets
J. W. LINDNER CO.
1217 EIGHTH STREET
PHONE MAIN 3536 SACRAMENTO, CALIF.
R. G. KAESER & SON
Retail Delivery Service from House to House
We Solicit Your Patronage
Retail Only
EIGHTH AND L STREETS MAIN 2932
CAKES
95
Cakes
ANN'S COOKIES
One and two-thirds cups brown sugar
Two-thirds cup butter
One cup walnuts
One and one-half cup raisins
Two cups flour
Three eggs
One teaspoon cinnamon
One level teaspoon soda dissolved in a
little water.
Add more flour if needed. Drop in one-
half teaspoons on buttered tins.
AUNT MARY'S COOKIES
(Mrs. Amy E. Hochtritt)
One cup butter
Two cups sugar
One cup sour cream
One teaspoon baking soda
Two eggs
Flour.
Cream butter and sugar, add eggs then
sour cream with baking soda, add flour
enough to roll dough. Roll thin and bake
in a hot oven.
ALMOND COOKIES
One cup butter
One cup lard
Two cups brown sugar
Three eggs
Six and one-half cups flour
Three teaspoons (level) baking powder
Pinch of salt
Two teaspoons vanilla
Almonds (blanched).
Method: Cream butter and lard thor-
oughly. Add sugar gradually, beating
constantly. Add beaten eggs, vanilla and
salt. Sift flour before measuring. Add
baking powder and sift again. Add flour
and baking powder gradually to above
mixture. Work in thoroughly.
Mold into two or three long loaves
about two inches thick. Place in a very
cool place for eighteen hours. Then slice
thinly, pressing almond into center of
each cookie. Sprinkle with sugar and
bake in a quick oven.
BUTTER COOKIES
Four cups flour
One cup butter
One-third teaspoon soda.
Mix well. Add one cup white sugar,
two well-beaten eggs. Roll into half-inch
thickness. Cut any shape. Bake.
COOKIES
(Gertrude S. Freeman, P. G. M.)
Three eggs
Three-fourths cup lard
One cup sugar
Package of seedless raisins
Large tablespoon cinnamon
Two cups rolled oats
Two cups flour
Put one-half teaspoon soda, one table-
spoon baking powder with four table-
spoons of hot water
Salt
Vanilla.
Roll in little balls, spread out with a
knife, or drop from the spoon.
COOKIES SUPREME
Cream together one cup of brown
sugar, one cup of white sugar and one
and three-fourths cups of Crisco. To this
mixture add three eggs well beaten. Sift
together three cups of pastry flour, one
teaspoon of salt, one teaspoon soda and
one teaspoon each of cinnamon and
96
EASTERN STAR SELECT RECIPES
ground cloves. Add dry ingredients grad-
ually to the first mixture using about
two and one-half additional cups of sifted
flour. Last of all stir in one cup o
walnut meats. Form the dough into long
round roll, three inches in diameter and
let stand in refrigerator over night. In
the morning cut in thin slices and bake.
COOKIES
(Georgiana V. Polhemus)
Three eggs (do not separate) beat well
One cup butter, two cups sugar; cream
well
One tablespoon soda, dissolved in sweet
milk
Two tablespoons cream tartar in flour
One tablespoon rich milk
Spices if desired.
Flour to stiffen; roll thin. Take from
pan while warm.
CORN FLAKE COOKIES
(Evelyn Bliss)
One-half cup cocoanut
Five cups corn flakes
Two eggs
One cup sugar
One teaspoon vanilla.
COOKIES
(Maude Nobel Haven, P. G. M.)
Cream together:
One cup brown sugar
One cup butter
To this mixture add:
Two well-beaten eggs.
Sift together:
One and one-half cups pastry flour
One-half teaspoon baking soda
One-half teaspoon cinnamon
One-half teaspoon cloves.
Add dry ingredients to first mixture
gradually, using about two cups more of
sifted pastry flour. Last of all stir in
one cup chopped walnuts.
Form dough into long, round roll about
two inches in diameter (just divide
dough into two or three parts) ; place on
floured board in refrigerator over night.
In morning cut into thin slices and bake
on greased cooky sheet in hot oven until
brown.
CORN FLAKE COOKIES
(Grace A. Hicks)
Two eggs beaten
One cup sugar
One cup cocoanut
Seven cups cornflakes
One pinch salt.
Stir all together and drop by spoonfuls.
DATE COOKIES
(Helen M. Waltz)
One cup dates, cut fine
One cup flour
One-half cup sugar
Three eggs
One cup walnuts, broken in pieces
Two teaspoons baking powder
One teaspoon vanilla
Two tablespoons milk.
Spread on cookie tin and bake in a
slow oven. Cut when cool.
DROP COOKIES
(Mrs. Potter))
One and two-thirds cups brown sugar,
two-thirds cup butter (creamed)
Three eggs (drop one at a time and beat)
Two cups flour (or more if needed)
One teaspoon cinnamon
One level teaspoon soda, dissolved in a
little water
One cup walnuts, one and one-half cups
raisins (chopped).
Drop in one-half teaspoons on buttered
tins about two inches apart.
H. O. FROTZMAN
ENGRAVING AND STATIONERY
Card Party Favors, Prizes and Gifts
The Only Store in Sacramento Owning and Operating an Engraving Plant
H. O. PROTZMAN
1024 Twelfth Street
Sacramento, Calif.
CAKES
FROZEN COOKIES
(Mrs. Pearl Gilmore)
One cup brown sugar
One cup white sugar
One cup shortening
Two eggs, one at a time
One teaspoon soda, dissolved in one-
fourth cup hot water
One cup nut meats
Three and one-half cups flour
Salt and flavoring.
Let stand in ice box over night, slice
with sharp knife and bake.
OATMEAL COOKIES
One cup hot, cooked oatmeal
Two tablespoons shortening
One teaspoon salt
One cup sugar
One teaspoon cinnamon
One-half cup halved raisins
One-half cup broken walnut meats
One-half cup molasses
One-half teaspoon soda
About two cups pastry flour.
Mix in order given, and drop two
inches apart on a well-oiled cooky sheet.
Bake in a moderate oven.
OATMEAL COOKIES
(Mrs. Stella Wainscott)
Three-fourths cup shortening
Two eggs
One and one-half cups sugar
Two and one-half cups flour
Two cups rolled oats
One cup seeded raisins
One cup nuts, chopped
Five tablespoons sweet milk
One teaspoon cinnamon
Three-fourths teaspoon soda
One-half teaspoon salt.
Cream shortening and sugar, add well-
beaten eggs, rolled oats, raisins, nuts and
cinnamon, soda, salt, mixed with flour.
Drop by spoonful in pan and bake.
Fancy Moulds and Cakes
DATE CRACKERS
Two and one-half cups rolled oats
Two and one-half cups flour
One cup light brown sugar
One cup butter
One level teaspoon soda
One-half cup warm water
Salt.
Filling
One pound dates, chopped fine
One cup granulated sugar
One-half cup cold water
Salt.
Methods:
1 Filling.
Boil dates, sugar, water and salt in a
saucepan until dates are soft. Let stand
to partially cool while you are mixing
the cracker part.
2 Crackers.
Cream butter, add sugar, continue
beating, add the rolled oats. Sift flour,
soda and salt and add alternately with
water to above mixture. Mix well. This
dough is very stiff so it is most easily
mixed with hands. Put on well-floured
board and roll until quite thin, cut in
any desired small shape and spread the
date filling on one layer and place second
layer on top. Press down the edges.
Bake in quite a hot oven.
FUDGE BROWNIES
(E. M. Porter, P. G. M.)
One cup sugar
One-half cup butter
One-half cup flour
One cup chopped walnuts
Two eggs, well beaten
One-fourth teaspoon salt
One teaspoon vanilla extract
Three squares unsweetened chocolate or
three tablespoons ground chocolate.
Spread three-fourths inch thick in shal-
low pan. Bake twenty minutes in mod-
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ALL FLAVORS 35c QUART
Branches at
2000 Del Paso Blvd., North Sacramento 504 Vernon St., Roseville
Tel. Main 6418
Tel. Capital 2124
Milk, Sweet Cream, Buttermilk j
98
EASTERN STAR SELECT RECIPES
erate oven, cut in squares while warm
and remove from pan.
CHEESE CRACKERS
Take fresh snowflake or butter thin
crackers; butter and grate cheese lightly
over them. Put in oven and toast.
DATE STICKS
Three eggs, beaten light
One cup sugar
One tablespoon boiling water
One cup flour
Salt
One heaping teaspoon baking powder
Two-thirds cup dates, cut in small pieces
One-half cup walnuts, broken
Bake in shallow pan. Cut in strips and
roll in powdered sugar.
DATE ROCKS
(Mrs. Ann Stevens)
Two cups sugar
One cup butter
Four eggs
Two boxes dates
One-half pound English walnut meats
One teaspoon cinnamon
One-half teaspoon soda
One-half teaspoon cream of tartar
Four cups flour.
Method: Sift dry ingredients together.
Cream butter and sugar. Add- well-
beaten eggs. Cut dates in quarters and
nuts in small pieces. Add flour, dates
and nuts. Drop with a teaspoon and
bake in a moderate oven. No water or
milk required in this recipe. These are
fine.
DATE BARS
(Mrs. Ann Stevens)
One package dates, stoned and cut in
small pieces
One cup walnut meats, cut fine
One and one-third cups granulated sugar
Three eggs (whites and yolks beaten sep-
arately)
Two tablespoons water
One and one-third cups flour (Swan's
Down preferred)
One level teaspoon baking powder
Vanilla
Powdered sugar.
Method: To the granulated sugar add
the well-beaten egg yolks and the water.
Mix thoroughly. Sift flour, then measure
Add part of the flour to nuts and dates
and mix so they will not stick together.
Add the baking powder to the rest of the
flour and sift again. Then add to the
sugar and egg mixture, stirring until
The Secret of Many a Skilled Cook is a ]
Spark Stove
DALF THE CREDIT of a good
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Spark Stoves never fail . . . that is
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aid of many a skilled cook.
K Street at 12th, SACRAMENTO
CAKES
99
smooth. To this mixture add the floured
nuts, dates and vanilla. Lastly fold in
whites of e?gs which have been beaten
until they are very stiff. Line two cake
pans or a cookie sheet with oiled paper
which has been buttered slightly. Spread
mixture evenly on paper and bake in a
quick oven for about fifteen minutes.
They should be nice and brown on top.
When cool cut in bars and roll in
powdered sugar. Lovely for afternoon
teas or with ice cream for dessert.
Or cut cakes into three-inch squares.
Put on dessert plate, garnish with spoon-
ful of whipped cream, which has been
sweetened, and serve for a dessert.
OATMEAL COOKIES
(Mrs. Charles Johnson)
One cup sugar
One cup butter
Two eggs
One-half cup sour milk
One teaspoon soda
Two cups oatmeal
Two cups white flour
One teaspoon ground cinnamon
One cup chopped raisins
One-half cup chopped walnut meats
One-half teaspoon mapleine flavoring or
vanilla.
The Utmost in Value
$750
Reedy's Shoes
906 K
(Phone 5113
<*
1009 K St. |
TOM B. MONK
Successor to
Wiesen & Monk
JEWELER
Sacramento, Calif.
Method: Cream butter, add sugar and
mix thoroughly. Add well-beaten eggs,
then oatmeal. Sift together flour and
soda, add cinnamon, and add this mix-
ture to sugar, butter, eggs and oatmeal,
alternately with sour milk. Mix well,
then add flavoring, raisins and nut meats.
Mix and drop from teaspoon onto a
greased and floured cookie pan, or toss
on floured board and roll. Cut into de-
sired shape with cookie cutter. Bake in
a moderate oven.
OATMEAL HERMITS
One-third cup butter, one-third cup
lard, one and one-half cups sugar (cream
thoroughly) ; combine with two eggs
(beaten), three tablespoons sour milk;
add two cups rolled oats, two cups sifted
flour, one-eighth teaspoon salt, one-half
teaspoon cinnamon, two teaspoons baking
powder.
Beat in one teaspoon vanilla, one cup
chopped raisins. Drop by teaspoon on
buttered sheet. Bake fifteen minutes in
moderate oven.
OATMEAL COOKIES
Cream three-fourths cup butter with
one and one-half cups sugar. Add two
well-beaten eggs and one and one-half
Brown's
Art China Store
I i
White and Decorated
China
I Materials for China Painting j
Firing Daily
| Residence:
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Res. Phone j
Main 6875?
i
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| Navlet's Flower Shopj
10th and L Sts.
Specialize in O. E. S. Jewels
Store Phone Main 872
I A. I. Navlet
2
**'* *^M M-^ M^
Sacramento. Calif.
100
EASTERN STAR SELECT RECIPES
cups flour mixed with three cups rolled
oats and one teaspoon each of salt,
ground ginger and powdered cinnamon.
Add alternately with the dry ingredients
one-half cup sour milk, in which a tea-
spoon of baking soda has been dissolved,
and lastly add one cup each chopped
pecans and stoned and chopped dates.
Bake by small spoonfuls on a greased
and floured sheet in a rather hot oven.
PRUNE AND ROLLED OAT
DROP COOKIES
Two eggs
One cup sugar
One-half cup flour
One teaspoon baking powder
One-fourth teaspoon salt
One-half cup milk
One cup cooked pitted prunes
One-fourth cup prune juice
One teaspoon vanilla
Three tablespoons melted butter or lard
Three cups rolled oats.
Method: Beat eggs, add sugar gradu-
ally, beating until creamy. Sift together
flour, baking powder and salt and add to
above mixture alternately with the milk.
Add chopped prunes, prune juice, vanilla
and melted shortening. Beat thoroughly.
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Lastly add rolled oats gradually. Drop
batter on greased and floured tins, about
three inches apart. Bake in a moderate
oven for about twelve minutes.
SOUR CREAM DROP COOKIES
Two eggs
One-half cup butter
One cup sugar
Two and one-half cups pastry flour
One-half cup rich sour cream
One-fourth teaspoon salt
Pour teaspoons baking powder
One teaspoon vanilla
One-half cup raisins
One-half cup nut meats.
Cream together butter and sugar and
add eggs, well beaten. Dissolve soda in
sour cream, and add to first mixture
alternately with flour, sifted with salt and
baking powder. Add vanilla or other
flavoring, raisins and nut meats, cut in
pieces. Drop by spoonfuls on greased
sheet and bake in a moderate oven.
SCOTTISH FANCIES
(Minnie Seymour)
One cup rolled oats
One-half cup fine shredded cocoanut
One-fourth teaspoon salt
One-half cup brown sugar
One-half teaspoon vanilla
One egg
One-half tablespoon butter (melted).
Beat egg; mix in all dry ingredients;
add butter. Bake by teaspoonful on
greased and floured sheet in about 250
oven about fifteen minutes.
GEORGIA HOE CAKE
One quart of meal
Teaspoon of salt.
Mix with cold water or buttermilk and
soda if preferred. Make a very stiff
batter. Spread half an inch thick on
griddle. Bake over quick fire.
NEW HAMPSHIRE FILLED
COOKIES
Dough: Four cups pastry flour, two
spoons baking powder, one-half teaspoon
soda. Mix together one cup sour cream,
one cup sugar, one well-beaten egg. Add
sifted dry ingredients and one teaspoon
lemon extract. Roll thin; place one tea-
spoon filling on one-half the cookies,
cover with remainder, sprinkle with
sugar and bake quickly.
Filling: Cook together until thick one
cup of chopped raisins, one-half cup
sugar, one-eighth teaspoon salt, two table-
CAKES
101
spoons flour, the juice of one-half lemon
and one-fourth cup boiling water; cool
before using.
JAPANESE HARD TACK
(Dr. Lew E. Wallace, P. G. P.)
One cup chopped walnuts
One cup chopped dates
One cup sugar
Three-fourths cup flour
One-fourth teaspoon baking powder
Two eggs.
Beat eggs, add sugar, flour and baking
powder, dates, and walnuts. Reserve a
little flour and mix with the dates and
nuts. Bake fifteen minutes. Cut in
strips about the size of lady-fingers and
roll in powdered sugar.
MERRY WIDOWS
Marshmallows
Butterthin crackers.
Cut marshmallows in halves, and put
them on butter-thin crackers, allowing a
half to each. Bake in a moderate oven
until biscuit colored.
PLAIN WAFERS
Two teacups flour
Two eggs
One tablespoon melted butter
Sweet milk to make a rather stiff batter
Add a level teaspoon of salt.
Beat thoroughly and bake in slightly
greased wafer irons.
SWEET WAFERS
One teacup sugar
Three eggs
Two teacups sifted flour
One tablespoon butter.
Mix as for cake batter. Bake in hot,
slightly greased wafer irons, roll while
warm and sprinkle with sugar.
YUM-YUMS
(Mrs. Chas. Bliss)
Two eggs
Two cups sugar
One cup milk
Two cups flour
Three teaspoons baking powder
One-half teaspoon salt
Two cups dates, two cups nuts (grind in
chopper).
Mix ingredients in order given, sifting
dry together. Pour into greased, shallow
pans and bake thirty minutes. While
still warm, cut into desired shapes and
roll in powdered sugar.
WALNUT WAFERS
(Mrs. Chas. Bliss)
One cup brown sugar
One cup walnuts
Two eggs
Pinch salt
One-fourth teaspoon baking powder
Three tablespoons flour
One teaspoon vanilla.
Drop from end of teaspoon and bake
in hot oven.
APPLE FILLING
White of one egg, beaten stiff
One cup sugar
Two tart apples, peeled and grated.
Mix and spread between layer cake.
CHOCOLATE FILLING FOR
LAYER CAKE
Two cups powdered sugar
Two tablespoons ground chocolate
One-half cup melted butter
Enough hot milk to melt sugar.
Beat until thick and light.
is.T.
JOHNSON CO.
- OIL BURNERS I
FOR EVERY SERVICE
J1729 Front St. Main 3377
102
EASTERN STAR SELECT RECIPES
BROWN-SUGAR FROSTING
One and one-half cups medium brown
sugar
One-third cup milk
One teaspoon butter
One-half teaspoon vanilla.
Boil together sugar, milk and butter,
until a soft ball is formed when a little
is dropped in cold water. Cool till tepid,
add vanilla, and beat till thick enough to
put on the cake.
CHOCOLATE FILLING
One cup milk
One-half cup sugar
One tablespoon flour
One tablespoon cornstarch
One-fourth teaspoon salt
One-fourth cup chocolate
(Use one-fourth cup of milk for mixing,
etc., into paste).
Method: Heat milk in double boiler.
Mix dry ingredients into paste, pour into
milk, cook ten minutes. Add one lump
of butter, and vanilla.
COCOANUT FILLING
One cup milk
One-half cup cocoanut
One-fourth cup sugar.
Boil and thicken with one tablespoon
cornstarch dissolved in milk. Remove
from fire and add the beaten whites of
two eggs and flavoring.
FILLING FOR DEVIL CAKE
One small cup chocolate
One large cup sugar
One large tablespoon cornstarch
Piece of butter size of small egg
One pint boiling water.
Mix sugar, chocolate and cornstarch,
add water, cook until done. Remove from
fire, add butter and vanilla and beat until
thick enough to spread.
FRENCH CREAM FOR
FILLING
One pint milk
One-fourth cup flour
One-half cup sugar
One-fourth teaspoon salt
Two eggs.
Method: Heat milk, sift dry ingredients
and make paste of a little cold milk. Add
to hot milk. Cook ten minutes. Add
beaten eggs. Cook about one minute and
flavor.
QUICK CHOCOLATE ICING
(Zella Whitford Samson, W. G. M.)
Five tablespoons sugar
Five tablespoons cream or canned milk
Three tablespoons melted butter
Chocolate to make proper consistency
Vanilla.
LEMON HONEY
(Jennie McConnell)
One cup butter
One cup sugar
Three eggs
Juice of two large lemons
Rind of one large lemon.
Melt butter in double boiler. Beat eggs
thoroughly; add sugar. Stir in lemon
juice and rind. Pour into melted butter
and stir until smooth and thick. Put into
jelly glasses and seal. It will keep six
months.
Use for filling shells of pastry, layer
cake or jam rolls.
KARO FROSTING
One and one-fourth cups white sugar
One-fourth cup Karo syrup
One-fourth cup water.
Cook all together until it hairs well,
then remove from stove and let stand
till you beat white of one egg stiff. Pour
syrup over egg and beat until platter
cools.
The Newest Modes Popularly Priced
Exclusively a Shop for Women's Fashionable Apparel
Coats, Suits, Dresses and Millinery Popular Priced Models
Always in the Latest Possible Styles
SACRAMENTO
CAKES
103
FROSTING
Two tablespoons butter
One-half cup cocoa or unsweetened choc-
olate
One and one-quarter cups sugar
One-quarter cup milk
One-half teaspoon vanilla
Salt.
Heat to boiling point and boil eight
minutes. Remove from fire, cool, and
beat until creamy. Should be poured on
cake.
LEMON FROSTING
(Addie DeCoe)
Four tablespoons boiling water
Two cups powdered sugar
One tablespoon butter
Juice and grated rind of lemon to taste
Salt.
Beat thoroughly.
MARSHMALLOW FILLING
Two packages of marshmallows, clip
in small pieces with scissors; pour over
a little boiled frosting syrup. Flavor with
vanilla if white marshmallows are used.
NUT FILLING FOR CAKE
Two cups powdered sugar and one-half
cup butter (creamed)
Enough canned cream (hot) to melt sugar
mixture
Vanilla
Chopped walnuts to taste.
NEVER FAIL FROSTING
One and one-half cups powdered sugar
One-half cup butter
One-half cup grated chocolate or one-
third cup cocoa
Hot coffee to moisten (one-fourth to one-
half cup)
One egg white
One teaspoon vanilla or lemon.
Method: Blend powdered sugar with
butter, smooth cocoa or chocolate with
coffee, when partially cool, add to sugar
mixture. Then add the white of an egg
which has been beaten stiff, and vanilla
or lemon flavoring.
If frosting is too thick to spread add
the necessary amount of coffee. If too
much coffee has been used in the first
place, a small quantity of sugar may be
used at last to give the frosting the
necessary consistency.
STRAWBERRY ICING
One cup powdered sugar
One cup strawberries (fresh)
One white of egg
Beat all together and spread on layer
cake.
ORANGE CAKE FILLING
Take the juice of one orange and a
quarter of the rind grated; to this add
one and one-half cups of sugar, the yolks
of two eggs and a teaspoon of butter.
Mix all together and cook in agate or
earthen vessel until a thick jelly. Spread
between the layers and ice with yellow
icing.
Filling for Orange Cake No. 2
Whites of three eggs, juice of one
orange, fifteen tablespoons of sugar; beat
together. Spread between the layers and
on the outside of cake.
ALBERT CAKES
(Mrs. Chas. Bliss)
Line tartlet tins with plain pastry.
Into each lined tin put one teaspoon jam
or jelly. Cream one-half cup (scant)
shortening with one-half cup sugar, add
two well-beaten eggs, one-half teaspoon
vanilla, one cup flour sifted with one
teaspoon baking powder. Beat well and
divide into the prepared tins. Bake in
moderate oven about twenty minutes or
more. Will make about fifteen cakes.
Phillips Bakery
Orders Taken for Birthday and Wedding Cakes
Danish Pastries
3300 FOLSOM BLVD.
I _
MAIN 5876
104
EASTERN STAR SELECT RECIPES
MOCHA FILLING FOR
LAYER CAKE
Two cups powdered sugar
One-half cup butter (melted)
Four tablespoons strong coffee (hot).
Beat thoroughly and spread .on cake,
which has cooled.
RUM FILLING FOR
SPONGE CAKE
One-half cup milk, brought to a boil
with two tablespoons sugar; pour over
yolks of two eggs. Return to fire and
cook until thick. Add one level tea-
spoon of Knox's gelatine soaked in one-
fourth cup cold water, let cool. Add
three tablespoons of rum (or substitute)
and one teaspoon vanilla. When nearly
solid add one-half pint of whipped cream
and beat thoroughly. Cut center from
cake. Fill with above and set in ice box.
ORANGE FROSTING
(Lina Martin)
Two cups powdered sugar
One-half cup butter
Enough hot orange juice to melt sugar.
Beat until light and thick. Add grated
orange rind.
ANGEL'S FOOD CAKE
One cupful of flour measured after one
sifting, and then mixed with one tea-
spoonful of cream of tartar and sifted
four times. Beat the whites of eleven
eggs until stiff and flaky; add one and
one-half cupfuls of fine granulated sugar
and beat again; add one teaspoonful of
vanilla or almond extract, then mix in
the flour quickly and lightly. Line the
bottom and the funnel of a cake pan
with paper not greased, pour in the mix-
ture and bake about forty minutes. When
done loosen the cake around the edges
and turn out.
ANGEL CAKE
One cup egg whites, unbeaten, (usually
eight eggs)
One and one-fourth cup sugar
One cup flour
Three-fourths teaspoon cream of tartar
Pinch salt
One-half teaspoon vanilla.
Method: Sift flour three times, the
last time adding one-half the cream of
tartar. Sift sugar three times. Beat egg
whites until foamy and add remainder
of cream of tartar, then beat stiff but
not dry. Add sugar a little at a time,
then vanilla, salt. Fold in flour. Bake
in an ungreased pan 40 to 50 minutes.
Oven 275 (very slow). Sometimes wipe
out pan with damp cloth and flour very
slightly. Put on wet cloth until cool.
ANOTHER CAKE
(S. R. R.)
Two eggs
Butter size walnut
One-half cup cuffee
One-half cup molasses
One and one-half cups flour
One teaspoon soda, dissolved in one table-
spoon vinegar.
Filling:
One cup sour cream
One cup chopped walnuts
Cook until thick, whip and put between
layers.
ANGEL CAKE
(Birdie Eiler)
One cup egg white
One level teaspoon cream tartar
One and one-half cups bar sugar
One cup flour (measured rounding after
first sifting).
Sift flour five or six times. Beat eggs
until stiff; add sugar and beat well. Cut
in flour a little at a time. Line bottom
of baking pan with paper cut exactly to
COMMERCIAL PRESS
W. V. LAUX, Prop.
PRINTING AND PUBLISHING
Estimates Furnished
2979 Thirty-fifth Street
Phone Capital 1389
CAKES
105
fit. Do not butter. Make allowance for
batter to rise one-half. Have very cool
oven. Cover cake first half hour. Re-
move cover and increase heat slightly.
When baked turn upside down for one
hour. Bake one hour.
BREAKFAST CAKE
(Lena Walker Stannard)
Whip one egg, add one-half cup of
sugar, whip until creamy; add one table-
spoon melted butter, one-fourth cup milk,
beat well; add one teaspoon baking
powder, one teaspoon almond extract.
Melt three tablespoons of butter in iron
frying pan, spread over one-fourth cup
of brown sugar evenly, then spread one-
half cup chopped English walnuts over
sugar, then cover with sliced pineapple ;
pour cake batter over all and bake in
moderate oven twenty-five minutes; turn
bottom up when done. Served as above
for breakfast cake or add whipped cream
and serve for dessert.
BANANA LAYER CAKE
(Mrs. P. S. Sanders)
One and one-half cups sugar
One-half cup butter
Two eggs (beaten light)
One-half cup sour milk
One teaspoon soda in the milk
Three bananas, mashed fine
One cup walnuts, chopped fine
Two cups flour
Two teaspoons baking powder
Flavor (any kind).
Put ingredients together in rotation as
printed.
Filling for Same
One large tablespoon butter
One and one-half cups powdered sugar
One egg (well beaten).
Mix together and thin with canned milk
until it will spread. Flavor with vanilla.
BROWN CAKE
Three eggs beaten separately
One and one-fourth cups sugar
One and one-half cups flour
One cup chocolate
Three-fourths cup sweet milk
One-half cup butter
One teaspoon vanilla
Filling
Two cups granulated sugar
One-half cup butter, melted
One-half cup chocolate
One-fourth spoon cinnamon
Enough strong coffee to moisten.
BURNT LEATHER CAKE
(Flora V. Adams)
Put in dry skillet two cups sugar and
when melted to liquid pour in one cup
of boiling water and let cook until
smooth syrup. This amount is sufficient
for two cakes.
Cake Batter
One-half cup shortening
One and one-half cups sugar
Two or three tablespoons burnt syrup
Yolks of three eggs (or two whole eggs)
One cup cold water
Two and one-half cups flour
Two teaspoons baking powder
One teaspoon vanilla
Whites of two eggs
Filling for Cake
Put in double boiler three-fourths cup
sugar, white of one egg (not beaten),
four tablespoons burnt sugar syrup, salt,
small pinch of cream of tartar. Use
double boiler and have water boiling, and
by the clock beat ten minutes with Dover
egg beater or until thick consistency.
BROWNIES
(Zella Whitford Samson, W. G. M.)
Beat two eggs very light and add one
cup of sogar. Have ready to add to this
Wilson's Furniture Exchan;
Dealers in
Used Gas Ranges, Wood and Gas Stoves, Heaters
Heaters and Stoves Relined
Furniture Repaired
1208 J STREET
PHONE MAIN 4857-W
106
EASTERN STAR SELECT RECIPES
a scant one-half cup of butter and two
squares of chocolate melted together.
Beat this into eggs and sugar, then add
one-half cup of flour, pinch of salt, one
cup of broken walnut meats, and one-half
teaspoon vanilla. Bake fifteen minutes
in hot oven. Pan should be about 7%
by 10 by 1* inches deep. Cut in squares
like fudge.
BROWNIES
(Fannie T. McCowan)
Two squares unsweetened chocolate
melted with
One-half cup butter
One cup sugar
Two eggs (unbeaten)
Three-fourths cup flour
Three-fourths cup chopped nuts
Salt and flavoring.
Bake twenty minutes in moderate oven.
Cut in squares.
CARMEL OR BURNT SUGAR
CAKE
(Helen M. Waltz)
One and one-fourth cups sifted sugar
One-half cup butter, creamed
Two eggs
One cup cold water
Three cups flour
Two teaspoons baking powder
Flavor with vanilla.
Three tablespoons of the syrup made as
follows:
Syrup
One cup sugar put on stove and let
melt over fire till a dark brown. Remove
from fire and put in one-half cup boiling
water, return to fire and boil until thor-
oughly melted.
Filling
Three cups powdered sugar, one-half
cup butter (can use less butter with good
results), cream and add either cream or
condensed milk until the right consist-
ency to spread. One teaspoon of flavor-
ing. I use either vanilla or mapleine.
BURNT SUGAR CAKE
(Anna D. Dudderar, P. G. M.)
Burn until it smokes intensely and gets
quite black one-half cup sugar, then add
one-half cup boiling water, cook until it
becomes as thick as syrup. Set aside to
cool. Cream one and one-half cups sugar
and three-fourths cup butter, add the
beaten yolks of two eggs and burnt sugar
syrup, then add one cup of cold water
alternately with three cups of flour sifted
Style Supremacy-
Q RESENTING always the newest and
most authentic fashions, Bon Marche
is recognized for its style leadership
in women's apparel and accessories. Selec-
tions are delightfully varied and exclusive,
yet prices are surprisingly moderate.
BroM&rcbe
CAKES
107
with one level teaspoon soda and one
heaping teaspoon baking powder; flavor
with one teaspoon vanilla and lastly add
the stiffly-beaten whites of two eggs.
Bake in layers in moderate oven.
Filling
Two cups sugar
One-half cup rich milk
One-third cup butter.
Cook in syrup pan until it gets ropy
looking; then take from fire and beat
hard; add one teaspoon vanilla.
CHOCOLATE CAKE
(Jessie J. Douglas)
Two yolks of eggs
One-fourth cake chocolate
One-half cup sweet milk.
Cut chocolate fine, then add eggs and
milk, cook gently until it thickens, stir
nearly all the time, then add:
One cup sugar
One and one-half cups flour
Two tablespoons butter
One-half cup sweet milk
Even teaspoon soda in the milk
One teaspoon vanilla.
Frost with boiled frosting.
CALIFORNIA CAKE
(Mrs. Amy E. Hochtritt)
One orange
One cup sugar
Five eggs
One cup flour
One-half teaspoon baking powder
One-half teaspoon cream of tartar.
Grate the orange and juice and set
aside. Sift flour five times, then add
baking powder and cream of tartar and
set aside. Beat whites and yolks of eggs
separately, putting half of the sugar in
the yolks before beating and the other
half in whites after beating and beat
again. Put orange grating and juice in
A . ^
Blanche Edgar's Favorite
Pinch of Pe.p
1 Oz. of Common Sense
Dash of Loyalty no sauce
Bunch of Spelling
Add Arithmetic; let set while absorbing
Fold in Filing
Add pound of Typewriter
Grind in Shorthand
Mix thoroughly with one stiff course in
English
Bake for six months in
STANDARD SCHOOL
Serve with Salary and Cup of Joy
yolks, add whites of eggs, fold in flour,
add vanilla and bake in tube pan in a
slow oven.
CHOCOLATE FROTH
(Jennie E. Adams)
Beat yolks of three eggs until thick,
then beat in slowly one-half cup sugar
and two tablespoons melted chocolate.
When sugar has dissolved, add egg
whites beaten stiff, then fold in lightly
one-half cup flour. Half fill little cases
and bake in very moderate oven twenty
to twenty-five minutes.
CHOCOLATE ROLL
(Mrs. Herman Davis)
Five eggs
Three-fourths cup powdered sugar
Two heaping tablespoons chocolate
One-half pint pastry cream.
Beat egg yolks and sugar to cream.
Add chocolate. Then add egg whites,
beaten stiff. Grease square pan well;
then cracker crumb it. Bake in hot oven
fifteen minutes. Turn out on a paper
sprinkled with powdered sugar. When
cool spread the whipped cream over it.
Roll onto a platter. Cover with chocolate
icing.
Chocolate Icing
Three-fourths cup powdered sugar
Four tablespoons chocolate
Three tablespoons warm water.
Mix all ingredients and beat until
smooth.
CHOCOLATE MACAROONS
(Grace Hicks)
Whites of three eggs, well beaten
One scant cup granulated sugar
One scant cup chopped walnuts.
Bake in slow oven. (Do not grease
pan.)
E. Maurer
1 Capital 1436-M
A. V. McDonald
Main 7129-W
| Maurer & McDonald
General Automobile
Repairing
Phone Main 9297
1 1014 31st St. Sacramento
108
EASTERN STAR SELECT RECIPES
CHOCOLATE ROLL
(Mrs. W. H. Yeager)
Six large eggs
One-half cup granulated sugar
Two level tablespoons cocoa
One-half teaspoon vanilla
One and one-third cups whipping cream.
Sauce
One cup sugar
Three-fourths cup milk
Two level tablespoons cocoa.
Method:
1 Roll.
Mix sugar and cocoa together. Beat
the whites of eggs very stiff, add sugar
and cocoa mixture gradually, continue
beating. Add well-beaten yolks of eggs
and vanilla. Put batter in two 9-inch
square ungreased cake pans or one 9 by
18 inches and bake in a moderate oven
between fifteen and twenty minutes.
The batter will rise to the top of a
2-inch pan then fall to about three-
fourths of an inch like a souffle. When
done take from oven and place the pans
on a wet cloth for a minute. Loosen the
sides of roll with a knife and turn out
on paper.
2 Sauce.
Mix sugar, milk and cocoa together
and boil slowly for seven minutes. Beat
occasionally while cooling.
A short time before serving, whip
cream very stiff, sweeten to taste, and
add one-half teaspoon vanilla. Spread on
cake part and roll as you would a jelly
roll. Cut in slices and serve with about
two tablespoons of sauce poured over
each portion.
If preferred, the sauce may be made
the day before using, but the roll is much
better served on the same day it is made.
Will serve eight to ten people.
CHOCOLATE TORTAR
(Mabel B. Seymour)
Yolks of four eggs, beaten well with
one cup of sugar; three-fourths cup of
grated chocolate, one-fourth teaspoon all-
spice, one teaspoon vanilla, four table-
spoons of boiling water. Two handsful
orange peel, lemon peel, citron and mixed
nuts chopped very fine, one cup flour
sifted with one and one-half teaspoon
baking powder, add lastly the well beaten
whites of the eggs; bake in two layers,
when done spread with tart jelly.
Icing
One-half cup sugar, one-half cup grated
chocolate, mix well together and add very
slowly about three tablespoons of boiling
water; if not sufficient add a little more.
COCOA ROLL
(Mabel B. Seymour)
Five eggs
Five tablespoons granulated sugar
Five teaspoons cocoa
Beat yolks, add sugar and cocoa. Beat
whites ten minutes (sure) and fold into
other mixture. Bake eight minutes in
slow oven in very well buttered flat pan.
When done turn onto a sugared napkin
and roll up. Set aside to cool. When
cool unroll and spread with whipped
cream. Reroll, ice with chocolate icing
made with four tablespoons chocolate,
one-half cup powdered sugar and three
tablespoons boiling water.
COFFEE CAKE
(Mrs. Chas Bliss)
One cup sugar
Two eggs
Butter size of an egg
Seven-eighths cup milk
Two and one-third cups flour
Three level teaspoons baking powder
One level teaspoon salt
CARL LAMUS CO.
1411 Eye Street
Distributors
Batteries
MAIN 5136
109
One teaspoon orange extract
Grated rind of one lemon
Grated rind of one orange.
Pour into shallow pans, put melted
butter over, then sugar, cinnamon and
chopped walnuts. Bake twenty minutes
in moderate oven.
CRACKER CAKE
(Mary B. Dixon)
Five egg yolks, beaten very light
One cup sugar.
Beat together twenty minutes; then
add:
One teaspoon vanilla
One-half cup cracker crumbs
One cup walnuts.
Whip whites of eggs stiff and add last.
Bake one-half hour in paper-lined flat pan.
When cool cover with strawberry pre-
serves and whipped cream on top.
CUP CAKE
Four eggs
Three cups flour, sifted
Two cups sugar
One cup butter or substitute
One cup milk
Four teaspoons baking powder
Flavor as desired.
Cream butter and sugar, add eggs one
at a time, unbeaten; but beat batter hard
after each egg addition, for several min-
utes; add flour and milk alternately, then
flavoring and bake in moderate oven.
CROTON SPONGE CAKE
Six eggs
One-half pound butter
One-half pound sugar
One-half pound flour
One teaspoon baking powder.
Cream butter and sugar; beat the eggs
separately. Bake in layer cake tins.
Filling
One pound brown sugar
One full cup butter
One full cup sweet milk.
Beat all these well together while cook-
ing. Stir constantly. When it thickens
remove from fire and beat until cool.
DATE TARTS
(Mabel B. Seymour)
One cup dates (chopped fine)
One cup nuts (walnuts and blanched al-
monds)
One cup sugar
Two eggs, well beaten
One-third cup sifted flour, sifted again
with one teaspoon baking powder and
a little salt.
Bake in sheet pan for one-half hour.
When cold sprinkle with lemon juice.
Serve with whipped cream. Cut with
biscuit cutter into individual cakes.
(Good for a dessert).
DATE STICKS
(Birdie Eiler)
Three eggs, beaten lightly
One cup sugar
One teaspoon boiling water
One cup flour
One pinch salt
One heaping teaspoon baking powder
One-half cup broken walnuts
Two-thirds cup dates.
Bake in shallow pan. Cut in strips.
DATE CAKE
Stone and cut one pound dates. Soak
in one cup boiling water, to which one
teaspoon soda has been added, and let
stand while mixing one cup brown sugar
and five tablespoons melted butter or
oleomargarine. Add one egg then the
dates with their liquor. Beat and add
one and one-half cups white flour with
one good teaspoon baking powder.
Lastly add vanilla and 10 cents worth
of walnut meats sprinkled with flour.
Bake in a well-greased loaf tin about
9 inches square and 3 inches deep. Have
the oven hot in the beginning, but lower
the heat when cake is put in, and bake
slowly fifty minutes. Do not try to re-
move from tin. When cool, cover with
this icing:
Brown sugar, one and one-half cups,
water to dissolve; boil until it hairs,
then beat into the stiff white of one egg.
This cake will remain moist for a week
(if it lasts that long), and seems par-
ticularly suited to masculine tastes.
DATE LOAF CAKE
(Adah S. Noland)
One pound dates (after stoning)
One pound English walnut meats.
Sieve together three times the follow-
ing:
One cup flour
One-half teaspoon salt
Two rounded teaspoons baking powder.
Add this to the unchopped dates and
nuts. Mix and add one cup sugar. Mix
again. Beat four eggs separately. Add
to cake one teaspoon vanilla. Bake one
hour in paper-lined pan in moderate oven.
110
EASTERN STAR SELECT RECIPES
DELICATE CAKE
One and one-half cups granulated sugar
One cup of butter
Two-thirds cup of milk
Whites of six eggs, beaten stiff
Three cups flour
Three teaspoons of baking powder sifted
with the flour (sift latter three times).
Cream butter and sugar well together,
add milk and flour alternately. Last add
eggs beaten to a stiff froth, flavor and
stir gently several minutes. Bake in
moderate oven.
DEVIL'S FOOD CAKE
(Beth Ludden Noon)
Cream one egg with one cooking spoon
butter
One heaping cup sugar
Two squares Baker's chocolate, melted.
Stir together, then add:
One cup thick sour milk
One and two-thirds cups flour
One teaspoon vanilla
One teaspoon soda dissolved in hot water.
Bake about forty minutes.
DEVIL'S CAKE
(Helen M. Waltz)
Three-fourths cup grated chocolate
One-half cup sweet milk.
Put on stove and cook until thick like
cream. Set aside to cool.
One and one-half cups sugar
One-half cup butter, creamed
One-half cup sweet milk
One and one-third cups flour (may need
a little more)
Three eggs, beaten separately
One teaspoon soda
Flavor with vanilla.
Pour in chocolate and bake in either
loaf or layers.
Filling
One cup white sugar
One-half cup brown sugar
Three-fourths cup milk
Butter the size of walnut
Enough chocolate to brown.
Let cook fifteen minutes or until it
forms a soft ball in water. Remove from
fire and beat until creamy. Flavor with
vanilla.
DEVIL CAKE
(Mrs. Alice Gilmore)
One-half cup butter
One cup sugar
Yolks of three eggs
Three-fourths cup powdered sugar
One-half cup milk
One teaspoon vanilla
One-half teaspoon cinnamon
One-half teaspoon cloves
Two level teaspoons baking powder
Nine level tablespoons chocolate, melted
One and three-fourths cups sifted flour
Whites of three eggs beaten dry.
Cream the butter and add the cup of
sugar. Beat the three yolks, add the
three-fourths cup of sugar and beat the
last two sugar mixtures together. Add
the chocolate then the flour, sifted three
times with the baking powder and
spices, then the milk, extract and whites
of eggs. Bake in two layers.
Mocha Filling
Two cups powdered sugar
One-half cup butter (cream both well)
Two tablespoons strong cold coffee
Two tablespoons cream (Carnation will
do)
One tablespoon vanilla.
Cream all well and use as filling.
DEVIL'S FOOD
(Mrs. Wesley Johnson)
One-half cake chocolate
One cup milk
Two teaspoons vanilla
One-half cup sugar.
"Say it with flowers"
MRS. HUGH (Georgie) McWILLIAMS
FLORIST
Phone Main 90
1111 U STREET
SACRAMENTO
CAKES
111
Put milk, chocolate and sugar in a
sauce pan and cook until it boils five
minutes, remove from fire, add vanilla
and set aside to cool, then prepare:
One-half cup butter substitute
One cup sugar
One-half cup sour milk
Two eggs, well beaten
Two cups flour
One-half teaspoon salt
One teaspoon soda, dissolved in three
tablespoons boiling water.
Cream butter substitute and sugar, add
eggs, beat two minutes. Next add milk,
soda in boiling water, flour, salt and
chocolate mixture; mix well. Bake in
two layers for twenty-five minutes in
moderate oven. Frost with any kind of
frosting.
DRIED APPLE CAKE
(Ella Tyler Hall, P. G. M.)
One cup dried apples soaked over night
in cold water, drain, chop fine, stew in
cup good sugar syrup till well cooked
down (should have the rich transparent
look like preserves), cool before adding
to cake, three-fourths cup of butter, one
cup sugar, two eggs, one cup cold coffee,
one-fourth teaspoon salt, one teaspoon
soda (dissolved in the coffee), three and
one-half cups of flour with two teaspoons
baking powder sifted in. Makes a small
loaf; keeps well. Bake in moderate oven.
DUMP CAKE
One and one-half cups flour
One cup sugar
One-half cup chocolate
One cup milk
One teaspoon soda
Large pinch salt
One-half teaspoon baking powder
One-half cup salad oil
Two eggs, unbeaten.
Sift dry ingredients four times, add oil,
milk and eggs, and beat well, add one cup
chopped nuts. Bake in layer or loaf.
Orange Filling
One-half cup sugar
Three tablespoons cornstarch
One-fourth teaspoon salt
One-fourth tablespoon bread flour
One tablespoon Mazola oil
Three-fourths cup water
One egg
One tablespoon lemon juice
Juice and rind of one orange.
EGYPTIAN CAKE
(Mary B. Dixon, P. M.)
Six level tablespoons chocolate
Four eggs
One-half cup milk
One-half cup butter
One and one-half cups sugar
One and three-fourths cups flour
One teaspoon Royal Baking Powder
One teaspoon vanilla.
Dissolve chocolate in five teaspoons
boiling water. Beat butter to a cream
and add sugar gradually; cream thor-
oughly. Add well-beaten yolks of eggs;
then add milk and melted chocolate. Beat
well with Dover beater and then add
flour and beat again. Beat whites of eggs
to a stiff froth and stir carefully into
mixture. Add vanilla and baking powder,
mix quickly and lightly. Bake in four
layers.
Filling for Egyptian Cake
One cup ground walnuts added to one
well-beaten yolk of egg, three table-
spoons powdered sugar, one-half pint
whipped cream; add white of egg and
dash of salt.
Frost with Mocha Frosting.
One and one-half cups powdered sugar
Yolk of one egg
Generous slice butter
One teaspoon vanilla
Strong coffee.
Cream butter and powdered sugar thor-
oughly and add yolk of egg and coffee
enough to spread nicely.
EGOLESS APPLESAUCE CAKE
(Mrs. J. K. Grinton)
Two cups flour
One cup sugar
One teaspoon cinnamon
One-half teaspoon cloves
One-half teaspoon nutmeg
One-half teaspoon salt
Two teaspoons soda
Two heaping tablespoons ground choco-
late
Two heaping tablespoons cornstarch
One cup chopped walnuts
One cup chopped raisins
One cup seedless raisins
One-half cup butter, melted
One and one-half cups unsweetened apple
sauce.
Sift dry ingredients three times, add
raisins and walnuts and mix well, then
add apple sauce and melted butter and
beat thoroughly. Line baking tin with
buttered paper and bake in moderate
oven about one hour.
112
EASTERN STAR SELECT RECIPES
FAMOUS BLITZ TORT CAKE
(Mrs. Amy E. Hochtritt)
One-half cup butter
One-half cup sugar
Four egg yolks
Four tablespoons milk
One cup flour
One teaspoon baking powder
One cup chopped walnuts
One cup confectioner's sugar.
Cream butter and sugar, add egg yolks,
then add milk, flour and baking powder.
Put in two-layer tins and beat whites of
eggs to a stiff froth, add cup of confec-
tionery sugar. Spread on layers. Put
one cup of chopped walnuts over fop- of
both layers and bake. Put a cream or
cornstarch filling between layers.
FARINA CAKE
(Dr. Louise Heilbron)
Six eggs
One cup walnuts, chopped
Three-fourths cup bread crumbs
One-fourth cup farina meal
One teaspoon baking powder.
Mix all ingredients together except
whites of eggs, beat whites and fold in
last. Bake in two-layer tins. Use whipped
cream and grated pineapple as filling
between layers and on top. Allow cake to
cool thoroughly before putting in filling.
Requires one-half pint whipping cream,
one can grated pineapple.
FLORIDA NUT CAKE
One-third cup butter (if shortening use
less)
One and one-half cups sugar
Four eggs
One-third cup cornstarch
One and one-half cups flour
Three teaspoons baking powder
One-half cup orange juice
Grated rind of one orange
Powdered sugar (one-half cup)
One-half cup nuts.
Method: Cream butter and sugar, add
egg yolks and cream again. Add orange
juice alernately with dry ingredients.
Pour in pan. Cover thick with powdered
sugar and walnuts. Bake in moderate
oven one-half hour. (7 by 12 pan.) Eat
immediately.
FLO'S CAKE
(S. R. R.)
Three eggs (reserve whites of two for
frosting)
One cup sugar
One-half cup butter
One-half cup coffee
One-half cup molasses
Two cups flour
One-half teaspoon cinnamon
One teaspoon soda (sifted in flour)
One teaspoon cream tartar (with eggs).
Frosting
Boil one-fourth cup milk, one-fourth
cup butter, one cup sugar. Break in a
few marshmallows and stir until dis-
solved. Pour on beaten eggs and beat
until cold. Add raisins or walnuts if
desired.
FRUIT CAKE
(Mrs. W. K. Chambers)
Two cups butter
Three cups dark brown sugar
Six eggs, whites and yolks beaten sep-
arately
One and one-half pounds raisins (cut)
One and one-half pounds currants
(washed and dried the day before)
One pound citron cut in strips
One-half cup cooking molasses
Two-thirds cup sour milk
One-half grated nutmeg
One teaspoon cinnamon
One teaspoon cloves
One teaspoon of mace
Meda Bros.
Phone Main 3256
LA COLOMBA
Ravioli and Tagliarini Factory
Italian and French Delicacies
We Cater to Italian and French Dinners
909 Eighth Street
Sacramento, Calif.
CAKES
113
Four tablespoons Virginia Dare Wine
Flavoring
One cup walnuts
Four cupfuls sifted flour
Level teaspoon soda dissolved in a little
water.
The Virginia Dare flavoring may be
secured at grocery store.
FRY PAN FLIP
(Mabel B. Seymour)
Four slices (or more) of canned pine-
apple
One scant cup brown sugar
Two tablespoons butter
Three-fourths cup chopped walnuts
One egg cake mixture.
Method: In medium-sized frying pan
melt butter, take from stove and sprinkle
over it brown sugar, then the chopped
walnuts, then the pineapple. Over all
pour a not too rich cake dough. Bake
until done in slow oven, about thirty
minutes. When done turn out of pan so
that nuts and pineapple are on top. Serve
with whipped cream.
FRYING PAN CAKE
(Mrs. H. O. Purinton)
One-eighth roll of butter, melt slowly in
frying pan
One cup brown sugar, smooth in pan
bottom
One or one-half cup of chopped walnuts,
next layer
One small can crushed pineapple, last
layer.
Batter
Three eggs beaten eight minutes
One cup white sugar, scant, beat to a
cream
One cup flour
One to two teaspoons of baking powder
One-half cup of hot water
One teaspoon of vanilla.
Pour into pan on pineapple, etc. Bake
twenty minutes in oven one would use
for layer cake.
After a few minutes when removed
from oven, place a plate over pan and
turn the cake upside down onto the plate.
Serve with whipped cream. Serve
either hot or cold.
BLACK FRUIT CAKE
(Dr. Louise Heilbron)
One pound sugar
One cup or one-half pound stewed prunes
and juice
Two pounds currants
One-half pound orange peel
One and one-half pounds English walnuts
(not chopped)
One cup of dark wine
Two pounds flour
One pound butter
One dozen eggs
Two pounds seeded raisins
Two pounds citron
Two pounds dates
Two pounds almonds
One tablespoon cinnamon, cloves, allspice
and nutmeg.
Directions
Flour, raisins, prunes and dates, put in
almonds whole, just roll the walnuts
enough to break them.
1. Mix butter and sugar well with the
hands and add the unbeaten eggs, one at
a time and beat thoroughly, then add
fruit and nuts.
2. Bake in round tins twelve inches in
diameter, with three or four layers of
paper on bottom and sides of both.
3. After it is baked, while hot, jab the
cake full of holes with a meat fork, and
pour on and spread the following ingredi-
ents hot:
One-half cup of maple syrup
Juice of one lemon
One-half cup of sherry wine.
Let this soak in over night.
History
This recipe was used in 1700. It came
from Saxony to England with the house
of Hanover and came to the United
States before the revolution. The prunes
were added about thirty years ago.
GIN'S FRUIT CAKE
(Mabel B. Seymour, P. G. M.)
Three pounds raisins
Three pounds currants
One pound citron
One-fourth pound lemon skin (candied)
One-fourth pound orange skin
One and one-half cups butter
Two cups white sugar
Four cups flour
One cup Karo syrup (dark)
Two cups prunes boiled and pitted
One glass blackberry jelly
One pound blanched almonds
Twelve eggs
One teaspoon cinnamon
One teaspoon nutmeg
One-half teaspoon cloves
One cup brandy (or wine)
One teaspoon baking powder.
Cream butter and sugar, add some
flour (put remainder over fruit). Beat
eggs until light, add to sugar mixture,
114
EASTERN STAR SELECT RECIPES
then flour with baking powder, spices and
lastly, add fruit, prunes, jelly and brandy.
Bake three or three and one-half hours
in slow oven.
This will make two medium large cakes
which will keep for months and improve
with age.
FUDGE STICKS
(Maude Noble Haven)
One-half cup melted butter
One cup sugar
Five tablespoons ground chocolate (or
two squares of chocolate melted).
Mix well. Beat into this mixture two
eggs previously well beaten. Then add:
One-half cup flour
Pinch salt
One-half teaspoon vanilla
Beat well again, and add:
One cup chopped walnuts.
Bake twenty minutes in hot oven. Pan
should be about 7%xlOxl% inches deep.
When cold, cut in squares like fudge.
GOLDEN CREAM CAKE
Cream one cup sugar and one-fourth
cup of butter; add one-half cup sweet
milk, the well-beaten whites of three
eggs, one and one-half cups flour with
two teaspoons baking powder sifted with
it. Bake in jully tins.
Filling
Beat yellows very light, add one cup
sugar and two tablespoons rich cream.
Flavor and spread on cake.
GOLD CAKE
(Anna D. Dudderar)
Yolks of eight eggs
One cup sugar
One-half cup butter
One-half cup milk
One and two-thirds cups Swansdown flour
Two teaspoons baking powder (not heap-
ing)
One-half teaspoon vanilla
One-half teaspoon lemon flavoring.
Sift flour four times before measuring.
Cream sugar and butter; beat yolks to
a stiff froth and stir in thoroughly; put
in milk, add flour and stir hard. Bake
in tins.
Frosting
Beat the yolks of three eggs until
lemon color, add three tablespoons of
melted butter, one teaspoon of vanilla
flavoring and enough powdered sugar to
make frosting the right consistency to
spread.
GRAHAM CRACKER CAKE
(Claudia Rader)
One cup sugar
One-half cup butter
Three eggs
Two-thirds cup milk
Two level teaspoons baking powder
One-half cup chopped walnuts
One-half teaspoon vanilla
Twenty-six graham crackers.
Cream sugar and butter, beat eggs
separately, roll crackers fine, bake in
slow oven in layers and put together with
whipped cream.
GRAHAM TORTE
(Serves 16)
Five eggs
One and one-half cups sugar
One and one-half cups graham crackers
One teaspoon baking powder
One-half teaspoon salt
One cup chopped walnuts.
Separate eggs, beat yolks until thick,
then add sugar. Grind graham crackers,
stir in baking powder and salt and add
to above mixture, add walnuts and then
cut in egg whites beaten stiffly. Bake in
layers in slow oven (250') at least twenty
minutes.
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CAKES
115
Filling
One cup milk
One-half cup sugar
Two tablespoons cornstarch, mixed in
one-fourth cup milk.
Place milk and sugar in double boiler.
Moisten cornstarch with remaining milk,
add to hot milk and cook ten minutes.
Beat egg, mix with custard. Cook one
minute. Add flavoring. Serve with
whipped cream.
HERMIT OR DROP CAKES
(Maude Margaret Read)
Two cups sugar
One cup shortening
One cup currants
One cup raisins
Four cups flour
Three eggs
One tablespoon soda
One cup milk
One tablespoon of cinnamon, cloves, nut-
meg
Sliced citron and nuts.
Drop from spoon and bake in hot oven.
HAWAIIAN PIE OR CAKE
(Georgiana V. Polhemus, P. G. M.)
Cake Part
Four level tablespoons butter
One egg yolk
One cup sugar
Two-thirds cup pineapple juice
Two cups flour
Three level teaspoons baking powder
White of egg, beaten stiff.
Mix all together and bake in two-layer
tins.
Meringue for Between Layers
Two-thirds cup pineapple, cut fine
Three level tablespoons powdered sugar.
Sprinkle the one layer with one table-
spoon sugar, and then put the pineapple
on good and thick, and on the top of the
other layer, put the white of egg, beaten
stiff, with two level tablespoons of
powdered sugar. Put the two layers to-
gether and set in oven for a few min-
utes, or until the meringue begins to
brown, then pour the sauce over and
serve as you would short cake.
Sauce for Hawaiian Pie
Two level tablespoons cornstarch
Pinch of salt
Three tablespoons sugar
One and one-half cups sweet milk
One egg yolk
Lemon extract.
Cook in double boiler. Pour over pie
and serve.
LIGHTENING CAKE
One cup sugar
One and one-half cups flour
One and one-half teaspoons baking pow-
der (heaping)
Salt
Two eggs in cup and fill with milk
Two tablespoons (or more) melted butter
Vanilla.
Sift flour and baking powder together
three times. Beat all together very well.
I use this recipe for all layer cakes.
LITTLE SPICE CAKES
(Minnie Tamblyn)
One-half cup sugar
One-half cup butter
One egg
One-half cup sweet milk
One-half cup molasses
One-fourth teaspoon nutmeg
One-fourth teaspoon cloves
One-fourth teaspoon cinnamon
Two and one-half cups flour
One-half teaspoon soda.
Bake in patty pans in moderate oven.
Frosting
Beat one egg stiff
Teaspoon butter.
Add enough powdered sugar to make
thick, beat all together; spread on spice
cakes.
ICE BOX CAKE
(Serves 8)
(Mrs. Chester F. Gannon)
One cup apricot pulp (soak and cook
dried 'cots)
One-half cup shredded pineapple.
Place pulp and pineapple in double
boiler and heat through. Add two well-
beaten eggs and cook till thick; then
cool. Cream one cup powdered sugar
and one-half cup butter and add the above
mixture. Fold in one-half cup whipped
cream. Line a pan five and one-quarter
inches by nine and one-half inches with
lady fingers. Alternate lady fingers and
mixture till you have three layers with
lady fingers on top. Place in ice box
twelve hours.
ICE BOX CAKE
(Emma Bascom)
Two cups sugar and one-half pound but-
ter, creamed very light
Two eggs, dropped in one at a time
One lemon, juice, and one-half rind,
grated
116
EASTERN STAR SELECT RECIPES
One orange, juice, and one-half rind,
grated
One cup pecan nuts
Seventy-five-cent bottle maraschino cher-
ries, cut in small pieces
One-half pound lady fingers.
Butter a mold well and line bottom
with oiled paper. Line it all around with
lady fingers, pour mixture in alternate
layers with lady fingers between and on
top. Let stand twenty-four hours.
Will serve twelve people with large
servings. Nice served with whipped
cream.
LEMON'ICE BOX CAKE
(Mrs. R. Grant Potter)
Four dozen lady fingers
One-fourth pound butter
One cup confectioners' sugar
One-half cup milk
One-fourth cup granulated sugar
One tablespoon corntsarch
Five eggs (separated)
Juice, rind of two lemons.
Put in double boiler, yolks (well beat-
en), granulated sugar and cornstarch,
milk, lemon rind (grated). Cook, stirring
until thick and smooth; remove from fire
and when cool, add lemon juice. Cream
butter, confectioners' sugar; add to egg
mixture. Fold in beaten whites. Pour in
mold lined with lady fingers. Put a row
of lady fingers in the middle of mold.
Put in ice box until next day. Before
serving, add whipped cream on top.
A MOLASSES CAKE OF '52
(Maud E. Gilpin)
Put two egg yolks and three table-
spoons butter in coffee cup and fill run-
ning over with New Orleans molasses.
Mix with this, one teaspoon soda and
eight tablespoons water (already mixed),
then add two cups flour and one-half tea-
spoon vanilla. Bake in layer tins in slow
oven.
Use two egg whites for boiled frosting.
MOLASSES CAKE
(Carrie L. Hill)
One-half cup butter, or Crisco and butter
mixed
One-half cup molasses
One-half cup hot water with level tea-
spoon soda
One-fourth cup sugar
One-half teaspoon cinnamon
One-fourth teaspoon cloves
One egg
One and one-half cups flour with one-half
teaspoon baking powder.
Delicious eaten hot with butter.
MAHOGANY CAKE
Take one-half cup chocolate, ground,
with one-half cup of sweet milk and put
on stove to boil until thick, and put
aside to cool. Cream one and one-half
cups sugar and one-half cup butter with
hand. Add three eggs one at a time,
and do not separate, one-half cup sweet
milk, pinch of salt, two cups flour sifted
six times, one teaspoon vanilla. Then
add the chocolate and one level teaspoon
baking soda dissolved in a little sweet
milk. Add this to cake last. Bake in
three-layer pans. Put together with
marshmallow filling.
Marshmallow Filling
One egg white
Seven-eighths cup sugar
Twelve marshmallows
Three tablespoons water
One teaspoon vanilla.
Put sugar, egg white (unbeaten) and
water in a double boiler and beat seven
minutes, then add marshmallows and
vanilla.
San Francisco, 41 Grant Avenue Los Angeles, 636 S. Broadway
Oakland, 408 Fourteenth Street
FRED HARTSOOK
FOR BETTER PHOTOGRAPHS
1123 Tenth Street, Sacramento
Main 659
CAKES
117
MODERN OR FRENCH
POUND CAKE
(Fannie I. McCowan, P. G. M)
Two cups sugar
One cup butter (three-fourths cup short-
ening)
One cup milk
Five eggs (beaten separately)
Three cups flour
One teaspoon salt
Two teaspoons baking powder.
Flavoring:
A few drops almond
One-fourth teaspoon lemon
One-half teaspoon vanilla.
Cream sugar and shortening, add egg
yolks, flour, baking powder, flavoring,
egg whites.
Bake about one hour. (275-300)
NEVER FAIL CHOCOLATE
CAKE
(Minnie Seymour, P. G. M.)
One and one-half squares Baker's choco-
late
Three teaspoons butter
One cup sugar
One-half cup milk
One cup flour
Two teaspoons baking powder
Two eggs.
Melt butter and chocolate together and
put all the ingredients in mixing bowl
together and beat vigorously with a
Dover egg beater.
NUT CAKE
One cup of butter
Two cups of white sugar
Four cups of sifted flour
One cup of sweet milk
Whites of eight eggs beaten to a froth
Three teaspoons of baking powder sifted
with flour
Two cups of chopped nut meats.
Cream butter and sugar well, add flour
and milk alternately, then nuts well
floured, and last fold in well-beaten
whites.
NEVER FAIL SPONGE CAKE
Three eggs
One cup flour
One cup sugar
One saucer water
One slightly rounding teaspoon of baking
powder.
Beat yolks until creamy, add sugar,
then add flour, sifted, and water. Beat
all together very thoroughly, add well-
beaten whites and bake in very slow
oven.
NUT SPICE CAKE
(Louise May Elensohn, P. G. M.)
One-half cup butter
One cup brown sugar
One cup sour milk
One-half cup molasses
Two and one-half cups flour
Yolks of four eggs
One teaspoon soda
One and one-half teaspoons baking pow-
der
One teaspoon cinnamon
One-half teaspoon cloves
One-fourth grated nutmeg
One cup Sun-Maid raisins
One-half cup currants
One cup English walnut meats
One cup chopped blanched almonds.
Cream butter and sugar; add molasses,
sour milk; mix, add beaten yolks of eggs;'
add flour, that has been sifted three times
with spices and soda; mix thoroughly,
then add baking powder; add fruits and
nuts. Bake in loaf or layers.
Use nut caramel frosting if baked in
layers.
Nut Caramel Frosting
(For Nut Spice Cake)
Two and one-half cups brown sugar
One and one-half cups water
One-half cup white sugar
Whites four eggs
One teaspoon vanilla
One-half cup English walnut meats, brok-
en in pieces.
Put sugar and water in saucepan and
stir thoroughly; heat gradually and boil
without stirring until syrup will thread
when dropped from tip of spoon. Pour
gradually, while beating constantly, on
beaten whites of eggs and continue beat-
ing until mixture is nearly cool. Set pan
containing mixture in pan of boiling
water and cook, stirring constantly, until
mixture becomes granular around edge
of pan. Remove from pan and beat until
mixture will hold shape. Add vanilla and
nuts, spread between layers and over
cake, leaving a rough surface.
PRUNE COFFEE CAKE
Two eggs, well beaten
One cup sugar
One-half cup milk
Two cups sifted flour
Two teaspoons baking powder
118
EASTERN STAR SELECT RECIPES
One-third cup melted shortening
One teaspoon vanilla extract.
Beat egg, add sugar, sift flour and
baking powder; add to mixture gradually
with milk, beat until smooth, then add
melted shortening and extract. Pour into
two greased layer-cake pans, cover entire
top with uncooked pitted prunes. Bake
in moderate oven.
ORANGE CAKE
(Mrs. R. Grant Potter)
Two cups sugar
Five eggs
One cup orange juice
Two cups flour
Two teaspoons baking powder.
Beat yolks of five eggs and whites of
three; add sugar, then orange juice with
a little grated rind of orange; lastly,
flour and baking powder. Bake in layers.
Filling
One cup orange juice
One and one-half cups sugar
Whites of two eggs.
Boil sugar and juice twenty minutes,
pour over beaten whites of two eggs.
Beat until cold and spread between
layers.
ORANGE CAKE
(Beulah E. Morrill)
One-fourth cup butter and cup sugar,
creamed; add two eggs, well beaten; one-
half cup milk, one and three-fourths cups
flour, three teaspoons baking powder,
flavor with orange extract and use orange
filling. Bake in layers.
ORANGE CAKE
(E. M. Porter, P. G. M.)
Five eggs
Two cups sugar
One-half cup orange juice
One-half cup water
Two cups flour
Two teaspoons baking powder.
Beat eggs separately, then well beaten
together, stir in the sugar, then add
orange juice and water, slowly add flour
and baking powder.
This makes three layers. Use either
orange filling or whipped cream.
PRINCE OF WALES CAKE
(Mrs. R. F. Gilmore)
Cream one-half cup butter and one cup
brown sugar
Add one cup sour milk
Three eggs
Two tablespoons molasses
One teaspoon soda
One cup raisins
One cup chopped nuts
Two and one-eighth cups flour
One teaspoon cinnamon
One-half teaspoon cloves
One-fourth teaspoon allspice.
POTATO CARAMEL CAKE
(Emma Bascom)
Two-thirds cup butter
Two cups sugar
Two cups flour
One cup mashed potatoes (hot)
One-half cup sweet milk
One cup chocolate or two squares
One cup chopped nuts
Four eggs
Two teaspoons baking powder
Pinch spices.
Cream Crisco and sugar, add yolks,
milk and mashed potatoes, then spices
and cholocate. Sift baking powder and
salt in the flour. Beat whites to a stiff
froth and stir into batter last. Then add
nuts.
PRUNE CAKE
(Emma Bascom)
One cup sugar and two tablespoons but-
ter, creamed
Two eggs, beaten separately
One small cup chocolate
One and one-half cups flour
One cup prunes (cut in small pieces)
One-half cup prune juice
One teaspoon soda (level), dissolved in
juice.
Bake in three layers. Put together with
cream.
PRUNE CAKE
(Mrs. E. Hasert)
One cup sugar
One-half cup shortening
Two tablespoons chocolate
One teaspoon cinnamon
One teaspoon nutmeg and allspice
One cup cooked prunes, chopped (cook
prunes without sugar)
Three eggs
One teaspoon baking soda, dissolved in
one cup prune juice
Two cups flour; put one teaspoon baking
powder with flour
Vanilla flavoring.
Cream butter and sugar, put yolks in
and beat, then add prunes, chocolate and
spices and beat, then add flour and the
CAKES
119
whites of eggs beaten stiff and the juice.
Bake in moderate oven. If you want, put
in one cup chopped nuts.
PRUNE CAKE
(E. W. Conant, P. G. P.)
One tablespoon butter
One cup sugar
One tablespoon chocolate
Two eggs
One teaspoon vanilla
One teaspoon allspice
One cup prunes, mashed
One and one-half cups flour
One teaspoon soda, dissolved in one cup
prune juice.
Bake in layers and put together with
whipped cream. The prunes for this cake
should be cooked without sugar.
PRUNE CAKE
(Evelyn Bliss)
One cup sugar
Two-thirds cup Crisco
Two-thirds cup sour milk
One level teaspoon soda
Two eggs
Two level cups flour
One teaspoon baking powder
One-half teaspoon cloves
One-half teaspoon cinnamon
Pinch of salt
One cup unsweetened prunes (mashed).
Bake twenty minutes.
QUICK CAKE
(Mrs. Lorena Dennison)
One cup sugar
One cup flour
Two teaspoons baking powder
Two eggs
Four tablespoons melted butter
Milk
Vanilla.
Flour and baking powder sifted five
times. Break eggs in cup, add melted
butter and fill balance of cup with milk,
add this mixture to sugar, then flour and
baking powder. This recipe is very thin.
Use any desired filling.
QUICK AND EASY COFFEE
CAKE
(Dorothy S. Beck)
One cup flour
One-half cup sugar
One-half cup milk
One egg
One teaspoon baking powder
Butter size of walnut
Vanilla
Salt.
Method: Mix dry ingredients, add egg
and milk. Beat well, add melted butter.
Bake in square pan. Sprinkle top with
sugar, cinnamon and chopped nuts.
When done and before taking from pan
pour melted butter over cake.
ROLLED JELLY CAKE
(See Sponge Cake) (Serves 10)
One cup sugar
Three eggs
One-half cup hot water
One and one-half cups flour
Two teaspoons baking powder
Salt
Flavoring.
Method: Bake in sheet. Quick oven.
Turn out on damp cloth. Spread with
jelly and roll. Serve with whipped cream
or use chocolate filling.
SILVER CAKE
Whites of thirteen eggs
Five teacups of sifted flour
Two and one-half teacupfuls of sugar
One teacupful of butter
One teacupful of sweet milk
One teaspoonful of baking powder
A little more than one teaspoonful of
almond extract.
Cream butter and sugar, add milk and
flour alternately, fold in stiffly-beaten
whites last, and add flavoring.
SPONGE CAKE
(Clara A. Giberson, P. G. M.)
Sift together one scant cup white
sugar, one scant cup flour, two rounded
teaspoons baking powder and pinch of
salt. Add three well-beaten eggs and
four tablespoons water after these two
ingredients have been well beaten to-
gether. Pour in large square pan. When
baked turn onto towel which has been
wet in hot water and wrung. Spread on
jelly, and roll by means of the towel.
SPONGE CAKE
One cup sugar
Three eggs
One-half cup hot water
One and one-half cups flour
Two teaspoons baking powder
Salt
Flavoring.
Yolks of eggs and sugar. Add dry in-
gredients, alternately with hot water.
Quick oven.
120
EASTERN STAR SELECT RECIPES
SPONGE CAKE WITH MOCHA
FROSTING
(Ivy Crane Shelhamer)
One scant cup sugar
Two eggs.
Beat five minutes.
One and one-eighth cups flour sifted with
one-half teaspoon soda and one tea-
spoon cream of tartar.
Mix with sugar and eggs, and beat five
minutes. Add one-half cup boiling sweet
milk and flavor to taste. Bake in one
large tin.
Frosting
One cup powdered sugar
One tablespoon butter
One teaspoon cocoa
Two tablespoons boiling coffee.
Add few drops vanilla, and mix smooth.
SPONGE CAKE WITH HOT
WATER
One cup of sugar and two eggs well
beaten together, one teaspoon of baking
powder, sifted with one cup of flour, a
little salt; stir well together, then stir
in one-third cup of boiling water or milk.
Bake quickly in a buttered tin. If these
directions are followed the cake will be
very nice and light; makes a good foun-
dation for many kinds of cakes with
filling.
SPONGE CAKE
(Addie Tisdale DeCoe)
Six eggs
One cup sugar
One lemon
One cup flour
Pinch salt
One-half teaspoon cream of tartar.
Beat the yolks of eggs until light, add
the sugar a little at a time, then salt
and one tablespoon of the mixed juice
and grated rind of the lemon. Beat
whites until foamy, add one-half tea-
spoon cream tartar and beat until stiff,
then add to yolks and fold in flour. Both
flour and sugar should be sifted thor-
oughly before using. Ice the cake with
white icing flavored with one tablespoon
of lemon juice and rind.
SUNSHINE CAKE
(Lyman C. Byce)
Whites of seven eggs
Yolks of five eggs
One cup granulated sugar, sifted
One-half teaspoon orange extract
One cup flour, sifted before measuring
One-third teaspoon cream of tartar
Salt.
Sift flour four or five times ; measure.
Seperate eggs, beat whites to foam, add
cream tartar; whip until dry and stiff.
Beat yolks very light, add. Add sugar
to whites and fold slowly, add flavoring.
Lastly add flour. Bake in deep pan, un-
greased, thirty minutes. Invert pan and
do not remove until cool.
SUNSHINE CAKE
(Christina Herget)
Seven eggs
One cup sugar
One cup flour
Almond extract or any flavoring to taste
Salt spoon each of cream of tartar and
baking powder
Good pinch salt.
Mix in order given.
Beat whites of eggs, till almost light, in
platter with egg whip; add cream of tar-
tar then continue to whip till very light.
In mixing bowl, beat yolks till very light,
add extract, salt, gradually beat in one
A. O. (Jack) JOHNSON
CAKES
121
cup granulated sugar. Into this mixture,
add flour, which has been sifted three
times with baking powder to last sifting.
Then lightly turn in whites of eggs with
spoon. Bake forty minutes in oven at
300. Bake in funnel baking pan.
SUNSHINE CAKE
One cup flour sifted
Three-fourths teaspoonful of cream of
tartar
A little salt
One teaspoon cornstarch
Sift above ingredients together.
One large cup sugar and five table-
spoons of cold water; boil and make
syrup as for frosting; boil until it spins
thread. Pour hot syrup in whites of
seven eggs beaten stiff; beat till a little
cool, then stir in dry ingredients. Last,
add well-beaten yolks and beat well.
SOUR CREAM CAKE
Two eggs
One cup sugar
One cup sour cream
One-half cup chocolate
One and one-half cups flour
One-fourth cup milk
One spoon baking powder
One-fourth spoon soda
One-fourth spoon salt
One spoon vanilla.
Sift dry ingredients except chocolate;
moisten chocolate with one-fourth cup
milk and add to dry ingredients, then
add eggs, unbeaten, and sour cream; stir
all together and beat hard eight or ten
minutes; add vanilla and bake in mod-
erate oven.
SWISS CAKE
(Maude Nobel Haven, P. G. M)
Six yolks of eggs (well beaten), add
one cup sugar. Beat well. Add one-half
cup flour which has been sifted six times,
with a pinch of salt. Then add the whites
of the six eggs which have been beaten
very stiff. Bake in a loaf. Slow oven.
WHITE SPONGE CAKE
Sift together one cup of flour, one-half
cup of cornstarch, one teaspoon of baking
powder; add one cup of sugar, one tea-
spoon of extract of rose, then add the
whites of eight eggs, beaten to a stiff
froth, mix thoroughly and bake in a but-
tered cake tin in a quick oven thirty
minutes.
WELLEY FUDGE CAKE
(Loaf)
One cup sugar
Two-thirds cup butter
Three eggs
One cup milk
Three teaspoons baking powder
One-fourth cup chocolate
One-half cup walnuts
Two and one-half cups flour (sifted).
Cream butter and sugar, add egg yolks
(beaten), add milk, (flour, baking powder,
sifted three times), add chocolate which
has been dissolved in a little hot water,
nuts and fold in stiffly-beaten egg whites.
Bake in loaf fifty minutes. (275-300.)
Frosting
Two tablespoons butter
One-half cup cocoa or unsweetened choc-
olate
One and one-fourth cup sugar
One-fourth cup milk
One-half teaspoon vanilla
Salt.
Heat to boiling point and boil eight
minutes. Remove from fire, cool, and
beat until creamy. Should be poured on
cake.
WORLD'S FAIR CAKE
(Mrs. Edward A. Leach, P. G. M.)
One and one-half cups sugar, one-third
cup butter, beat to a cream. One cup
milk and two and one-half cups flour
sifted several times with two teaspoons
baking powder. Three eggs beaten sep-
arately. Put two tablespoons milk in a
sauce pan, let come to a boil, add six
tablespoons chocolate and three table-
spoons sugar. Mix this into batter just
before adding whites of eggs.
Chocolate Mocha Filling
Thin slice butter, beat in about two-
thirds cup powdered sugar. Mix three
tablespoons chocolate with three table-
spoons hot coffee. Mix all and beat well.
Add vanilla.
WEDDING FRUIT CAKE
(Carrie L. Hill)
One pound butter
One pound brown sugar, cream well.
Add:
One egg, beat two minutes, add another
and beat, and so until ten more eggs
are added
One pound flour (use part to dredge fruit)
One-half teaspoon grated nutmeg
One teaspoon each cloves and cinnamon
One wine glass of wine or brandy
122
EASTERN STAR SELECT RECIPES
One pound almonds, chopped fine
Two pounds raisins
One pound Sultanas
Two pounds English currants
One pound citron, sliced very thin
One-half pound lemon peel (candied).
Add fruit last with flour and bake
slowly one and one-half hours.
"WONDER" WHITE CAKE
(Mrs. Chas. Bliss)
One-half cup Crisco
One and one-half cups sugar
Three scant cups flour (sifted)
Three teaspoons baking powder (level)
One-fourth teaspoon salt
One cup (full) milk or water
One teaspoon flavoring
Three whites of eggs, added last (folded
in).
DATE BARS
(Evah Haun Parker)
One cup sugar
Three eggs
One pound chopped dates
One cup chopped nuts
One pinch salt
One teaspoon baking powder
One cup flour.
Cream sugar and yolks of eggs; beat
whites of eggs. Add flour, baking powder,
salt to nuts and dates. Add mixture to
sugar and yolks of eggs, then add whites
of eggs. Bake in moderate oven, and
when done, sprinkle with powdereded
sugar. Cut while warm in bars.
TO TEST NUTMEGS
Prick nutmegs with a pin and if they
are good the oil will instantly spread
around the puncture.
A. J. AFFLECK
Prescriptions
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Room 310 Hagelstein Building
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Phone Main 2088
MRS. L. C. GARDNER
Delicatessen
Home Made Pies and Cakes
Meals and Lunches Served
Orders Taken
2330 J Street Sacramento, Calif.
Phone Main 1194-J
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Haberdashers
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124 EASTERN STAR SELECT RECIPES
A Recipe
Take Any Recipe in This Cook Book
1st See that you are living in a home built of
lumber and other materials furnished by the
Friend & Terry Lumber Co.
2nd Take your flour, salt, sugar, spices and
other ingredients from cupboards made at
Friend & Terry Lumber Co's Planing Mill.
I 3rd Mix and roll the ingredients on a mixing
board made of clear sanded sugar pine at
Friend & Terry Lumber Co's Planing Mill.
4th Follow the directions in this cook book and
in the environment described above you can't
help but have success in your baking.
Any owner of one of these cook books can get a
mixing board 12 inches square, FREE by calling
at our office.
FRIEND AND TERRY LUMBER CO.
Second and S Streets
Phone Main 7200 Sacramento, Calif.
j j
DESSERTS, PASTRY AND PIES
125
Desserts, Pastry and Pies
Use pastry flour if possible.
Have your shortening very cold. Any
kind of fat may be used.
Cut the fat into the flour with a knife.
Do not rub together with the fingers
unless you have very cold hands.
Add only enough water to make the
pastry stick together, as it will not be
tender when extra flour must be added
to make it dry enough to roll.
Chill the pastry before rolling. Pastry
may be made up and kept in the ice box
ready for use.
Roll lightly on a smooth surface.
Bake pastry in a hot oven. For pastry
shells and for pies such as mince, whose
filling does not require cooking, use a
hot oven during the whole process. For
fruit and custard pies which require a
longer cooking, use a hot oven for ten
minutes, then lower the temperature.
POINTS FOR SPECIAL PIES
Besides the big tricks there are a few
pointers which apply to special pies. A
little flour and granulated sugar mixed
together and sprinkled on the lower
crust of a fruit pie will prevent the juice
from soaking the crust. Always make a
slit in the upper crust of a pie to pre-
vent the juice from boiling out at the
sides. Seal the two crusts of a fruit pie
by brushing the lower edge with cold
water and pressing the two edges to-
gether. The lower crust may be cut half
an inch larger than the upper crust and
may be turned over as a complete seal,
or an extra rim of crust may be pressed
over the two edges.
Bake a pastry-shell on the back of a
pan. To prevent shrinking prick all over
with a fork before placing in the oven.
To make a "velvety" meringue for the
top of a pie beat the whites of the eggs
until foamy, beat in powdered sugar
gradually, and continue beating until stiff
enough to hold its shape. Brown in a
hot oven.
PASTRY
One and one-half cups flour
One-half teaspoon salt
One-half cup fat
Cold water.
Sift together the flour and salt. Cut
in the fat with two case-knives. For a
large quantity a wooden bowl and chop-
ping-knife may be used. When fine, add
at one side of the bowl one tablespoon of
cold water and stir in as much of the
flour and fat as the water will take up.
Continue this until you have four or five
balls of dough and some dry flour left
in the bowl. Press together with your
fingers. If all the dry flour is not taken
up add a little more water. Chill and
roll.
PUFF PASTRY
(Makes 24 Tarts)
One and one-half cups flour
One-fourth cup fat
One-half teaspoon salt
One-fourth cup mashed butter.
Add salt to flour, work in fattening
mixture with knife or finger tips, moisten
dough, toss on board dredged with flour,
pat and roll out into rectangular sheet.
Fold in butter making three layers, roll
into long strips, fold and turn as before.
Repeat twice, allowing pastry to stand
five minutes.
Very flaky crust. Best for tarts and
French pastry.
126
EASTERN .STAR SELECT RECIPES
HOT WATER PIE CRUST
One and one-half cups flour
One-half cup shortening
One-fourth cup boiling water
One-half teaspoon salt
One-fourth teaspoon baking powder (for
berry pie).
Put salt, baking powder and flour in
sifter. Put shortening in mixing bowl,
pour boiling water over it. Sift in dry
ingredients and mix with fork.
PLAIN PASTRY
One cup flour
One-fourth cup fat
One-half teaspoon salt
Ice water to moisten.
Sift dry ingredients together, add fat,
mixing with knife or finger tips, moisten
with water and toss on floured board.
Roll.
Short rich crust. Good for all fruits
and pies.
APPLE PIE
Five or six apples
One-half cup sugar
One-fourth teaspoon salt
One-half teaspoon cinnamon
One tablespoon butter
One tablespoon flour.
Pare, core, and slice the apples. Mix
the sugar, salt, and cinnamon. Line a
pan with pastry, sprinkle with a table-
spoon of flour mixed with a tablespoon of
sugar, and add the apples and sugar in
layers. Dot with butter, cover with an
upper crust, and bake in a hot oven for
ten minutes, then lower the temperature
and bake until the apples are soft. This
method of arranging the filling may be
used for all fruit pies.
BUTTER SCOTCH PIE
One cup brown sugar
Four tablespoons butter
One and one-half tablespoons cornstarch
Three eggs.
Melt butter, add sugar, cook a few
minutes. Do not burn. Beat egg yolks
with cornstarch, add scalded milk to but-
ter and sugar. Add yolks. Pour in un-
baked crust. Add meringue.
APRICOT MERINGUE PIE
Two cups apricots, cooked and mashed.
Sweeten to taste, add one tablespoon but-
ter and heat in a double boiler. Dissolve
one tablespoon cornstarch in one table-
spoon cold water and add to mixture;
cook until thick, then pour over the well-
beaten yolks of two eggs and pour into
a baked pastry shell. Beat whites of
two eggs until light; add two tablespoons
sugar, a few drops of lemon flavoring;
spread over top of pie and brown in a
slow oven.
APRICOT CUSTARD PIE
One cup cooked apricots
One and one-half cups scalded milk
Two eggs
One-third cup sugar
One teaspoon vanilla.
Drain apricots of all juice and mash.
Beat eggs, add sugar, then pour the
scalded milk over mixture and add flavor-
ing. Line a pie plate with pastry, cover
bottom with the apricots, then pour over
the custard. Bake in a moderate oven
until custard is set.
BUTTER SCOTCH PIE
(Consuelo Peart DeCoe)
One cup brown sugar
Two rounding tablespoons butter
Two rounding tablespoons flour
Yolks of two eggs
One cup milk.
Cream brown sugar, butter and flour.
Mix eggs and milk together and heat to
boiling. Remove from fire and pour over
sugar, butter and flour. Mix all together
and let come to boil until thick. Pour
into crust which has been browned.
White of egg meringue.
BUTTER SCOTCH PIE
(Mrs. Stella Wainscott)
One and one-half cups milk
One tablespoon cornstarch
One tablespoon butter
One cup brown sugar
Two eggs, reserving whites for meringue
One teaspoon vanilla.
Beat yolks, add sugar and beat until
creamy, then add cornstarch dissolved in
milk; heat milk and pour over cream
mixture; cook until thick. Pour into a
baked shell, cover with meringue.
DELICIOUS CITRON
CUSTARD
Make a puff paste; roll thin and line
a pie plate. For the custard, beat three
eggs with three tablespoons of sugar
until very light; add one-half tablespoon
of butter. Slice the citron in thin strips
DESSERTS, PASTRY AXD PIES
127
and place on the pastry. Pour the cus-
tard over and bake a nice brown. After
the pastry is put in the pan, place on
the back of the stove to dry until ready
to pour in the custard. Makes one small
custard.
CREAM PIE
Pour a pint of cream upon one and one-
half cups of powdered sugar; let it stand
until the whites of three eggs have been
beaten to a stiff froth; add this to the
cream and beat up thoroughly. Grate a
little nutmeg over mixture and bake in
crust.
RAISIN PIE
(Mrs. R. F. Gilmore)
One cup seeded raisins
One cup muscat raisins
One cup bread crumbs
One cup Karo syrup
One cup vinegar
One cup water
One cup sugar
Three apples
One teaspoon cinnamon
One-half teaspoon cloves
One-half teaspoon salt
One-half lemon peel.
Cook fifteen minutes. Will make two
pies.
RHUBARB AND RAISIN PIE
(Mrs. Ann Stevens)
One and one-half cups rhubarb, peeled
and diced fine
One-half cup halved raisins
One and one-fourth cups sugar
Two rolled graham crackers
One egg
Flaky pastry.
Line pie plate with pastry; mix to-
gether rhubarb, raisins, sugar, crackers,
and egg, and fill pie plate; cover with
pastry or make a lattice top. Bake about
forty minutes in a moderate oven.
SOUR CREAM PIE
One cup sour cream
One cup sugar
One cup raisins (chopped fine)
One-half teaspoon cinnamon (level)
One-fourth teaspoon cloves
One teaspoon cornstarch
One-fourth teaspoon nutmeg
Three eggs
Salt.
Beat whites of two eggs separately for
meringue. Bake slowly.
CREAMY SQUASH PIE
(Mrs. Edward A. Leach)
Steam squash and put through sieve.
For one pie take one cup of squash, three
eggs, one-half cup of sugar; beat well;
add one-half teaspoon each of ginger,
nutmeg and cinnamon and a pinch of
salt; lastly add two cups of sweet milk.
Bake three-fourths hour in a pie tin lined
with pastry.
SQUASH PIES
(Two Pies)
One pint squash
One cup brown sugar
Three eggs
One pint milk
Pinch salt
Two tablespoons molasses
One tablespoon melted butter
One tablespoon ginger (scant)
One teaspoon cinnamon.
SQUASH PIES
One can squash
One quart bottle milk
Six eggs
Two cups sugar
One teaspoon ginger
One teaspoon cinnamon
One-half teaspoon nutmeg
Salt.
Everyday Pie Crust
Sift three cups of flour, add salt and
cut in one cup of shortening and one cup
of ice water. Handle as little a spossible.
COCOANUT CUSTARD PIE
Two eggs
Three tablespoons sugar
One and one-half cups milk
One cup shredded cocoanut
One-fourth teaspoon salt
Nutmeg.
Beat eggs, add remaining ingredients
in order given. Pour into deep pie pan
lined wits pastry. Bake until the custard
is firm and the crust brown.
FIG MERINGUE PIE
Two cups chopped California figs
Two cups water
One-half teaspoon grated orange rind
Three-fourths cup sugar
Two tablespoons cornstarch
Two egg yolks
One-half cup orange juice
Two stiffly-beaten egg whites
One tablespoon butter
Three tablespoons sugar.
128
EASTERN STAR SELECT RECIPES
Boil the figs, water and orange rind
five minutes. Add the sugar and the
cornstarch which has been mixed with a
little cold water. Boil three minutes, x
stirring constantly, and cook in the
double boiler over boiling water fifteen
minutes. Add the egg yolks and cook
three minutes, stirring constantly. Add
orange juice and butter, cool slightly
and pour into a baked pie crust. Add
three tablespoons of sugar to the stiffly-
beaten egg whites, beating constantly.
Spread on top and .brown in a moderate
oven.
FRUIT CREAM PIE
Bake the crust as for lemon pie and
fill the shell with cream filling. Whip
one cup of cream, add one-half cup or
more of strained fruit pulp, and pile on
top of the cream filling. Fresh straw-
berries, raspberries, or peaches may be
used, or stewed apricots or prunes may
take the place of the fresh fruit.
GRAHAM CRACKER PIE
Fourteen graham crackers crumbled
One-half cup butter.
Mix well and line pie tin. Fill with
apple sauce and bake about twenty min-
utes. Serve with cream.
GRANDMOTHER'S
"SHOOFLY" PIE
Line a pie tin with pastry rolled a
little thicker than usual. Sprinkle plenti-
fully with brown sugar, dot with butter,
and bake in a hot oven about fifteen
minutes.
CHEF AMY'S LEMON PIE
(Mrs. L. C. Hochtritt)
One lemon
One cup sugar
Three eggs
Two tablespoons flour
Butter size of an egg.
Beat this all well together, then add
one cup boiling water. Boil in double
boiler, put in baked crust. Put well-
beaten whites on top and brown again.
LEMON PIE
(Two Pies)
(Maude Margaret Read)
Two cups water
Two cups sugar
Three lemons
Three tablespoons cornstarch
Four eggs (yolks in pie, whites on top).
LEMON CREAM PIE
(Mrs. R. F Gilmore)
Three egg yolks
Three tablespoons cold water
Rind and juice of one lemon
One cup sugar.
Cook in double boiler until thick. Add
stiffly-beaten whites with three table-
spoons sugar; fold in; brown.
LEMON FLUFF PIE
(Anna D. Dudderar)
Grated rind and juice of medium-sized
orange and a small lemon, three-fourths
cup sugar, well-breaten yolks of three
eggs to which one tablespoon of cold
water has been added gradually. Cook
in double boiler until quite thick and
pour over the beaten whites of three
eggs to which one-fourth cup of sugar has
been added. Pour into baked pie shell
and set in oven for about ten minutes.
CHIFFON LEMON PIE
(Mrs. W. K. Chambers)
Beat the yolks of four eggs, put them
in double boiler with the juice of one
large lemon and a small sup of sugar,
piece of butter the size of a large walnut.
Beat the egg whites until stiff. After the
egg yolks have cooked until creamy, take
off and beat slowly into half the beaten
egg whites. This will be better if the
grated rind of the lemon is folded into
this. Put into baked shell, use the other
half of eggs for meringue, and brown
slightly.
LEMON SPONGE PIE
(Ella S. Crosley)
Three eggs
One cup sugar
One lemon.
Beat the yolks with one-half of the
sugar, add juice and rind, cook in double
boiler until stiff as jelly; beat the whites
with the remaining one-half cup of sugar,
pinch of salt, and pour the cooked custard
hot over the whites, beat thoroughly, set
in the oven to brown. This is for a
medium-size pie; you can add one more
egg, to the same amount for large pie.
LEMON MERINGUE PIE
One-half cup flour
One cup sugar
One and one-half cups boiling water
Two eggs
DESSERTS, PASTRY AND PIES
129
Grated rind of one lemon
One tablespoon butter
Three tablespoons lemon juice
Four tablespoons powdered sugar.
Mix the flour and sugar, add the boiling
water slowly, and boil five minutes, stir-
ring constantly. Cook over boiling water
ten minutes, stirring occasionally. Beat
the yolks of the eggs and add to them
the cooked mixture. Return to boiler and
add the butter, lemon juice and rind, and
cook until the mixture thickens. Cool
and fill the baked crust. Cover with a
meringue made by beating the whites of
the eggs and adding the powdered sugar.
Brown in a hot oven.
MOCK CHERRY PIE
Two cups cranberries
One cup raisins
One and one-fourth cups sugar
Two tablespoons flour.
Cut the cranberries in half, mix with
the raisins, sugar and flour, and bake be-
tween crusts or bake in one crust. When
the fruit is soft place a two-egg meringue
on the top.
MOCK BANANA PIE
One envelope gelatine
One pint milk
Two tablespoons water
One-half cup sugar
Two eggs
Pinch of salt
Vanilla
Four bananas.
Make custard of milk, yolks of eggs,
sugar and salt. Let milk come to boil
and add well-beaten egg yolks, stir con-
stantly, take from fire and add gelatine,
which has been dissolved in water. Pour
one-half custard into wet pie plate, allow
to set, cover with layer of bananas, then
custard (liquid), then bananas. When
ready to serve cover with meringue made
of egg whites plus one tablespoon sugar,
little grated orange rind, and whipped
cream.
PINEAPPLE PIE
(Helen M. Waltz)
One cup pineapple juice, two table-
spoons cornstarch, one-half cup sugar,
the juice of one lemon. Boil for five
minutes in double boiler then add the
pineapple sliced fine and mixed with two
well-beaten eggs, one tablespoon butter.
Serve cold with whipped cream. Bake
the crust first.
PRIZE PINEAPPLE PIE
Heat one and one-half cups milk. Mix
one-half cup sugar, one-eighth teaspoon
salt and two tablespoons cornstarch and
slowly add hot milk. Cook in double
boiler until thick and cornstarch is
thoroughly cooked. Pour onto two egg
yolks, return to double boiler and cook
until the eggs thicken or about three
minutes. Cool and add one cup well-
drained crushed Hawaiian pineapple and
cne-half teaspoon vanilla. Pour into a
baked crust and cover with a meringue
made of two stiffly-beaten egg whites and
two tablespoons powdered sugar. Brown
quickly in a hot oven.
PRUNE PIE
(E. W. Conant, P. G. P.)
Three cups cooked prunes
One cup sugar
Two tablespoons flour
One teaspoon vanilla.
Line pie plate with rich pastry, remove
pits from prunes, putting prunes in pie
and juice in small kettle. W T ith the juice,
cook the sugar, flour and vanilla; add to
pie when it is about half cooked.
When cooked cover with following
meringue:
Two eggs
Fcur tablespoons sour cream
Four tablespoons sugar
One heaping teaspoon flour
One teaspoon lemon.
Beat yolks well, add flour, sour cream,
sugar and lemon, beating all thoroughly,
and to stiff-beaten whites. Put this on
the pie when it is cooked then return to
oven and cook as other meringue.
PRUNE PIE
Two cups prunes
One-third cup sugar
Two teaspoons butter
Two tablespoons flour
One teaspoon lemon juice.
Wash prunes and soak in cold water
to cover two hours or more. Cook slowly
in same water until soft. Remove stones,
cut prunes in quarters, and mix with
sugar and lemon juice. Line plate with
pastry, cover with prunes, pour over the
prune juice, dot with butter, dredge with
flour, put on upper crust and bake in
moderate oven. Or, instead of upper
crust, use strips of pastry crossed in
lattice fashion.
130
EASTERN STAR SELECT RECIPES
PUMPKIN PIE
One and one-half cups cooked pumpkin
Three-fourths cup brown sugar
One teaspoon cinnamon
One teaspoon nutmeg
One-half teaspoon ginger
One-half teaspoon salt
Two eggs
Two cups milk.
The pumpkin may be steamed or baked.
Mix in the order given and bake in one
crust like a custard pie. Canned pumpkin
may be used.
PUMPKIN PIE
(Anna D. Dudderar)
One cup pumpkin
One cup sugar
One cup milk
One cup dates, cut up fine
One teaspoon cinnamon
One-fourth teaspoon allspice
One-fourth teaspoon nutmeg
One-eighth teaspoon ginger
Salt to taste
Yolks of two eggs.
Then beat the whites of two eggs and
add last; bake in crust and serve with
whipped cream.
RAISIN PIE
(Dr. Lew Wallace, P. G. P.)
One cup sugar
One egg
One cup water
One cup raisins
Juice and rind of one lemon.
Beat egg, add sugar, lemon, water and
raisins. Mix well, boil and thicken with
flour. Add a good lump of butter. This
should be the consistency of lemon pie
mixture. This amount is enough for one
small pie. It can be finished with a top
crust or a meringue.
APRICOT TARTS
Line patty pans with pastry. One cup
of cooked apricots pressed through a
colander; add three tablespoons grated
pineapple. Fill patty pans with mixture
and bake. Remove from pans, place half
a cooked apricot in the center of each,
rounding side up, and over the top pour
apricot juice, which has been cooked
down until thick.
PRUNE TARTS
One cup cooked prunes, stoned and
mashed; add two tablespoons currant
jelly, sugar to taste, one egg yolk, two
tablespoons fine cracker crumbs, one-
half cup milk. Mix well. Line patty
pans with pastry, fill with prune mixture
and bake until a light brown. Beat egg
white until stiff; add two tablespoons
sugar, a few drops of vanilla flavoring
and spread over top of tarts. Return to
oven to brown.
BANANA TARTS
Cover the backs of small patty pans
with thinly-rolled pastry. Prick with a
fork and bake in a hot oven seven to ten
minutes. Remove the pastry-shells and
fill with sliced bananas. Cover with un-
sweetened whipped cream and serve at
once.
PINEAPPLE TARTS
Roll left-over pastry to about one-
fourth inch thickness. Cut into circles
and from one-half, cut out round centers,
leaving a ring of pastry. Moisten the
edges of the circles and press a pastry
ring on top of each. Bake in a hot oven
until brown. Cool and heap the centers
with a mixture of well-drained crushed
or grated Hawaiian pineapple and pow-
dered sugar, allowing one-half cup of the
pineapple to three tablespoons powdered
sugar.
BANBURY TARTS
One and one-half cups sugar
Four tablespoons flour
Two eggs
Two cups raisins
One-half cup candied orange peel.
Mix the sugar and flour and add the
eggs, beaten slightly. Cut the raisins
and orange peel into pieces and add to
the first mixture. Roll pastry an eighth
of an inch thick and cut into rounds
three or four inches in diameter. Spread
one-half of each round with the mixture,
moisten, fold, and press the edges to-
gether. Bake about fifteen minutes in a
hot oven. Sprinkle with powdered sugar
before serving. Instead of the candied
orange peel the grated rind of one orange
may be used.
DESSERTS
131
Desserts
APPLE CHARLOTTE
(A Pudding)
(Ivy Crane Shelhamer)
Thickly butter a deep baking dish.
Line bottom and sides with very thin
slices of bread and butter, cut into small
pieces. Fill center with slices of sour
apples. Cover with one cup of su?rar.
Add two tablespoons butter and a little
lemon juice or some spices. Soak
enough slices of buttered bread for top
in milk or water. Cover dish, and bake
about two hours in moderate oven. Serve
with boiled sauce or soft custard.
A Peach Charlotte is made the same
way, leaving in a few of the peach stones
to flavor.
BOILED CUSTARD
(For Pudding)
(Ivy Crane Shelhamer)
Heat one pint of sweet milk in a double
boiler, but do not let it boil. Then pour
it over the following mixture:
Well-beaten yolks of four eggs
Four tablespoons sugar
Pinch of salt
One teaspoon sifted flour
Small lump butter
Nutmeg or vanilla.
Place all in double boiler again, and
heat. Do not boil. Set aside to cool.
Pudding and sauce should be served
warm.
APPLE PORCUPINE
Pare and core apples and boil until
tender in water sweetened to taste.
When done, remove from syrup to drain
and cool. Have ready some blanched
almonds which have been split open and
crisped after blanching. Stick apples
thickly with almonds, return to oven until
nuts are tipped with brown. Remove,
cool and fill core with jam. Serve with
whipped cream.
APPLE SAUCE DESSERT
(Lillian Church Raymond)
About 15 cents worth of graham crackers,
rolled fine
Apple sauce prepared with lemon juice,
nutmeg, etc.
In well-buttered pan, place layer of
cracker crumbs, then a layer of apple
sauce, until pan is filled. Place pieces
of butter on top and bake three-fourths
hour. Cool and place in ice chest until
next day. Turn out on plate, slice and
serve with whipped cream.
AN APPLE SWEET
Peel and core some nice sized apples
and fill centers with butter. Put them
on a well-buttered dish and pour Karo
syrup over apples. Bake in fairly-hot
oven until tender, basting well with
syrup. Take them from pan and sprinkle
with grated cocoanut. Serve with whipped
cream.
APPLE DUMPLINGS
Two cups flour
Four level teaspoons baking powder
Salt
One large tablespoon shortening
Milk enough for soft dough.
Roll into sheet one-half inch thick; cut
into large rounds. Heap sliced apples in
center of each; season with one table-
spoon of brown and one tablespoon of
white sugar, a little cinnamon and nut-
132
EASTERN STAR SELECT RECIPES
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DESSERTS
133
meg and a piece of butter size of a small
nut. Fold into ball. Place in baking
dish; fill dish half full of water and bake
three-fourths hour in moderate oven.
Serve with sauce.
Sauce for Dumplings
One cup sugar
One tablespoon cornstarch
One piece of butter size of egg
One-fourth cup vinegar
One tablespoon vanilla
Boiling water to make fairly thick sauce.
CINNAMON APPLES
(Maud E. Bowes, P. G. M.)
Six large apples
Four cups sugar
Three large tablespoons cinnamon candies
Select large even-sized Spitzenberg
apples. Peel and cut in halves, removing
core. Place sugar in preserving kettle
adding only water enough to make a very
rich syrup, then add three heaping table-
spoons of the bright red little cinnamon
candies. Drop the apples into the hot
syrup and cook gently until the apples
are tender but not soft. When cold turn
the apples several times in the syrup to
ebsorb the color and flavor.
To be served with meats or as a des-
sert. Small whole apples that will keep
firm in the cooking may be treated in the
same way.
APRICOT RICE PUDDING
One cup cooked apricots
One cup cooked rice
Two cups scalded milk
One-third cup sugar
One egg, beaten
One teaspoon cornstarch
One teaspoon butter.
Add cornstarch to sugar, then combine
with beaten egg; pour hot milk over mix-
ture, add rice and the apricots. Pour
into a greased pudding dish and bake in
a moderate oven until firm. Serve hot
or cold. Any left-over cereal may replace
the rice.
RASPBERRY JAM PUDDING
One-fourth pound sugar
One-fourth pound butter
One-fourth pound flour
Two large tablespoons jam
One tablespoon bread crumbs (sifted)
Two eggs
One-half teaspoon soda mixed in flour.
Steam three hours.
Sauce
Yolks of four eggs
Two cups sugar
Rind and juice of two lemons
Butter size of an egg
Four tablespoons water.
Cook all together until thick, add
beaten whites.
APRICOT BETTY
Remove the crusts from four slices
bread, spread with softened butter and
cut each slice in three pieces of uniform
size. Drain the juice from two cups
cooked apricots. Put a layer of bread
in a pudding dish, then a layer of the
apricots, alternating layers until dish is
filled. Add the juice of one-half lemon
to one cup of the apricot juice; then
place in a moderate oven until brown.
Serve with cream or a pudding sauce.
APRICOT PARFAIT
One cup cooked apricots, mashed to a
Pulp
One and one-half cups apricot juice or
hot water
One cup sugar
Three egg whites
One cup whipped cream.
Boil the apricot juice or water with
sugar until it forms a syrup. Beat whites
of eggs until stiff, then gradually pour
over the hot syrup, beating well with
an egg beater. Beat until cool; add apri-
cot pulp and fold in the whipped cream.
Pour into a covered mold and pack in
equal parts of cracked ice and salt and
allow to stand several hours. Turn from
mold to serve.
APRICOT FLUFF
One cup cooked apricots
One teaspoon pineapple flavoring
Two cups whipping cream
One-third cup powdered sugar.
Drain the cooked apricots of all the
juice, then mash to a pulp. Whip cream
until firm, but not too stiff; add sugar
and flavoring, then fold in the apricot
pulp. Line sherbet glasses with split
lady fingers and fill with mixture; gar-
nish with maraschino cherries. Chill be-
fore serving.
APRICOT SHORTCAKE
Two cups sifted flour
Four teaspoons baking powder
One-half teaspoon salt
One tablespoon sugar
Two tablespoons shortening
Three-fourths cup milk.
134
EASTERN STAR SELECT RECIPES
Sift dry ingredients, rub in shortening,
add milk and mix to a soft dough. Roll
out to fit a layer cake pan, brush over
with melted shortening and bake in a hot
oven. Split open, spread with softened
butter, cover each layer with cooked apri-
cots. Serve with cream.
APRICOT COBBLER
One egg, well beaten
Two-thirds cup sugar
One cup sifted flour
One teaspoon baking powder
One-fourth cup milk
One-half teaspoon vanilla
Two tablespoons melted butter
Ofae cup apricots (cooked).
Add sugar to beaten egg gradually,
beating well; add flour sifted with baking
powder, alternately with milk; beat well,
add flavoring and melted butter. Put
apricots in a butter baking dish, pour
over batter and bake in a moderate oven.
Serve with juice from apricots or a pud-
ding sauce.
ALMOND BAVARIAN CREAM
Two tablespoons gelatine, one-third cup
cold water (soak two minutes)
One and one-half cups scalding milk
One-half cup bar sugar.
After soaking gelatine, add milk and
set aside to cool. Beat whites of three
eggs, add pinch of salt; add eight table-
spoons whipped cream and one-half cup
sugar. When gelatine has cooled beat
into egg mixture a little at a time. This
is the point at which you may vary
Bavarian Cream. In this instance add
two cups blanched almonds which have
been chopped almost toa paste. Before
adding almonds, mixture should be
beaten until it begins to set. Flavor with
one teaspoon almond extract.
BAKED BANANAS
(Clara A. Giberson, P. G. M.)
Peel and slice six bananas, lengthwise.
Place in suitable baking pan. Mix two
tablespoons melted butter, four table-
spoons white sugar, one teaspoon lemon
juice and pour over the fruit. Bake
twenty minutes. Serve with whipped
cream.
BAKED BANANAS
(Grace Hicks)
Four large bananas
Cinnamon
Lemon juice
One-fourth cup sugar (granulated)
Two tablespoons cornstarch
Three-fourths cup hot milk or water
Two tablespoons butter
Two eggs
Salt
Two tablespoons powdered sugar
One teaspoon vanilla.
Method: Peel the bananas, divide into
quarters and cut each quarter across.
Place in a buttered baking dish, sprinkle
with a little cinnamon and lemon juice.
Mix the sugar, cornstarch and salt in a
saucepan, add the milk or water, butter
and well-beaten egg yolks. Stir thor-
oughly, then cook until thick and smooth.
Stir constantly while cooking. Pour this
mixture over the bananas and bake in a
moderate oven for one-half hour. Then
cover top with the stiffly-beaten whites
of eggs to which two tablespoons of
powdered sugar and one teaspoon of
vanilla have been added. Put in a mod-
erate oven to brown. Serve hot or cold.
BAVARIAN CREAM
(Mabel B. Seymour)
Soak one-half box gelatine in one-half
cup cold water. Beat four eggs and one-
half cup sugar together, add one pint
of milk which has been brought to boil-
ing point. Add gelatine and any flavoring
to taste (sherry or fruit juice and more
sugar if nesessary). When partly set,
whip in one pint of cream that has
been whipped stiff. Set in ice to harden.
Serve with whipped cream in which
bananas have been crushed and beaten.
BAVARIAN CREAM
(Darwin W. Pierce)
One tablespoon gelatine softened in one-
fourth cup cold water; set in hot water
and dissolve
One cup grated pineapple
One tablespoon orange juice
One-half cup sugar
Sprinkle of salt.
Fold in one cup whipped cream; set on
ice to cool.
Serve six or eight people.
STEAMED BREAD PUDDING
(Ivy Crane Shelhamer)
One large loaf bread broken into small
pieces, without crusts, and soaked in
two cups milk for five minutes
Add three eggs, well beaten
One cup sugar
Three-fourths cup melted butter
One and one-half cups halved raisins
One cup broken walnut meats (optional)
DESSERTS
135
One teaspoon cinnamon
One-half teaspoon cloves
One-half teaspoon nutmeg
One-half teaspoon allspice
Two heaping taspoons baking powder.
Steam three hours in double boiler and
serve warm with hard or boiled sauce,
or both.
BJORNSON PUDDING
(Very delicate)
(Mrs. P. W. Dohrmann)
Two cups milk
Three eggs
One cup sugar
One-half package gelatine
Three-fourths cup chocolate.
Soak the gelatine in a little cold water,
when dissolved add the chocolate pre-
viously well mixed in the milk. Boil all
together five minutes. Set aside to cool.
When cool add the three yolks which
have been w T ell beaten with the sugar.
Allow this to stand fifteen minutes while
beating the whites stiff. Flavor with
vanilla and add all together. Pour into
molds and set on ice. Serve with whipped
cream.
CARAMEL PUDDING
(Evelyn Bliss)
Boil one can Eagle Brand milk in a pan
of water for three hours. Keep milk
covered and boiling; when cool enough
to handle cut offi top of can and cream
will be one sold piece, dark brown. Cut
any plain cake in round slices size of
can, place one on plate and layer of
caramel and another slice of cake, cover
with whipped cream and sprinkle with
nuts. Will serve about eight persons.
CARAMEL CUSTARD
Three eggs, well beaten
Three tablespoons sugar
One pint milk
Pinch salt
Caramel flavoring to taste.
Heat milk and pour over well-beaten
eggs and sugar; add salt and flavoring.
Grease custard cups very lightly with
good butter. Fill with custard. Set cups
in baking pan half filled with water and
bake in moderate oven until set, being
careful not to bake too long or custards
will whey.
CARAMEL FLAVORING
Cook one and one-half cups of sugar
with one-half sup of water until it
browns. Carefully stir the brown through
the whole. When all is a rich golden
brown add one-half cup of cold water.
Return to fire until melted.
CHOCOLATE BAVARIAN
CREAM
Two tablespoons gelatine
One-fourth cup cold water
One-half cup hot milk
One-half cup sugar
Two squares or tablespoons chocolate
(rounded)
Two cups pastry cream.
Soak gelatine, melt chocolate with milk
and sugar, add gelatine to hot mixture.
Cool. When it begins to thicken, fold in
whipped cream. Pour into molds.
Charlotte Russe
Line molds with lady fingers and pour
in Bavarian. Strong coffee. Sweeten to
taste.
CARAMEL CUSTARD
(Ivy Crane Shelhamer)
Brown four tablespoons sugar to a
golden brown, add two cups milk, and let
stand until sugar melts; beat four eggs
thoroughly and mix with one more cup
milk, add to first mixture and stir well.
Pour into cups and stand in pan half
full of water in oven. Bake slowly, about
thirty minutes. Never let water in pan
poil, or custard will be watery.
CITRON PUDDING
Beat the yolks of ten eggs with a pound
of sugar and a half pound of butter. Cut
a pound of citron in pieces, stir in. Line
a pudding dish with stale cake. Pour in
the mixture and bake. Eat with sauce.
CRACKER TORTE
(Serves 6)
(Good for Children)
Eight crackers, rolled fine
Three-fourths cup walnuts
Five egg yolks, well beaten
Three-fourths cup sugar.
Cut in beaten egg whites. Bake the
same as Graham Torte at least twenty
minutes. Spread with tart jam or jelly.
Serve with whipped cream.
CARAMEL PUDDING
(Pauline Brundage)
Brown one cup of sugar, when brown
add two well-beaten eggs, scant three-
quarters cup sugar, scant one-half cup
flour, scant three cups milk, salt; stir
till thick and add vanilla. When cold
serve with cream.
136
EASTERN STAR SELECT RECIPES
CHESS PIES
(Beulah Morrill)
One cup sugar
Two eggs, unbeaten
One-half cup butter
One cup walnuts
One cup raisins.
Cream butter, add sugar gradually,
then other ingredients. Mix well. Put
above filling in gem tins, which have
been lined with a rich pie crust. Bake
in slow oven. Makes about twelve pies.
DATE PUDDING
(Adah S. Noland)
One cup dates, cut in pieces
One cup English walnuts, cut not too fine
One cup toasted bread crumbs
One cup sugar
Whites of three eggs, well beaten.
Stir or fold the above ingredients into
the eggs, put in buttered pan and bake
in slow oven one-half hour. If eaten hot
serve with a lemon sauce, if cold slice
and use whipped cream or a-la-mode.
DATE PUDDING
(Serves 5)
(Good for Children)
One-half cup sugar
One egg
One-fourth cup flour
One-eighth teaspoon salt
One cup dates, seeded and cut in small
pieces
One-half cup walnuts or pecans, chopped.
Mix sugar and egg. Mix fruits, nuts
and dry ingredients and add to the first.
Bake thirty to forty minutes. Moderate
oven (350). Served with whipped
cream. Bake in small dishes set in pan
of water. Butter baking dishes.
DATE PUDDING
(M. B. S.)
One-fourth cup butter
One and two-thirds cups flour
One-half cup molasses
One-half cup milk
One-half level teaspoon soda
One-fourth level teaspoon salt
Cinnamon, cloves, nutmeg, mace
Three-fourths cup dates, chopped (gen-
erous)
Four figs (large)
One-half cup walnuts.
Method: Melt butter, add molasses
and milk, then flour sifted with soda,
salt and spices. Beat well, then add
fruit. Turn into well buttered individual
molds and steam two hours. Serve with
whipped cream.
DATE PUDDING
(Anna D. Dudderar)
Whites of two eggs, beaten very light;
add yolks and beat again. Sift together
one cup sugar, one rounded teaspoon
baking powder and one and one-half tea-
spoons flour; beat this into the eggs very
slowly; add one cup dates and one cup
English walnuts, cut coarsely. Bake in
square tin very slowly for one hour.
Serve with whipped cream.
GRAPENUT PUDDING
(Portia M. Clark)
One cup walnuts (coarsely chopped)
One cup raisins
One package dates (cut in small pieces)
One-half cup sugar
One and three-fourths cups Grapenuts.
Soak three tablespoons Knox gelatine
in one-half cup cold water for ten min-
utes. Then add two cups boiling water;
then sugar and other ingredients. Put
in ice box and stir several times during
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DESSERTS
137
the day. Serve with whipped cream. A
nice dessert to be made the day before
using it.
GRAPENUT PUDDING
(Dr. Lew Wallace, P. G. P.)
Two eggs
Three-fourths cup milk
Three-fourths cup sugar
Two cups Grapenuts
One large cup raisins
Three tablespoons melted butter
Flavor with one tablespoon whiskey.
Beat eggs, add milk, sugar, Grapenuts,
raisins, and flavoring. Cook forty-five
minutes in a double boiler. Serve with
hard sauce or whipped cream.
ICE CREAM SANDWICH
(Gertrude Skelly)
Between two slices of cake place a
slice of ice cream which has been molded
in brick form. Serve with chocolate
fudge sauce of marshmallow sauce. Use
chocolate or strawberry ice cream with
any white or yellow cake with chocolate
sauce, and vanilla ice cream with choco-
late cake using marshmallow sauce.
Chopped almonds may be sprinkled over
each.
HOT SNOW BALLS
One-half cup butter
One cup powdered sugar
Whites of six eggs
Three cups pastry flour
One-half cup milk
Three teaspoons baking powder
One teaspoon vanilla.
Method: Cream the butter, add sugar
and beat for five minutes. Sift flour,
measure, add baking powder and sift
two times more. Add to butter and
sugar mixture alternately with the milk.
Beat thoroughly. Lastly fold in the
stiffly-beaten whites of eggs, to which
vanilla has been added. Fill buttered
cups one-half full of batter and steam
for thirty minutes. Serve with orange
marmalade and whipped cream or with
your favorite sauce. This quantity will
serve twelve people.
KISS PUDDING
Beat the yolks of three eggs and one-
half cup sugar until light, add one and
one-half tablespoons of flour or corn-
starch, stir in one pint of boiling milk,
stir on the stove until thick, pour into a
pudding dish, beat the whites of eggs
with half a cup of sugar, spread over the
top and brown. Or stir stiffly-beaten
whites into pudding mixture while hot.
The latter method makes a light, fluffy
pudding.
LOVERS' DELIGHT
(Evelyn Bliss)
One pound marshmallows, cut into pieces
Medium size bottle maraschino cherries,
cut up
Two cans (small) grated pineapple.
Pour all over marshmallows, let stand
over night.
One pint whipped cream
One-half cup chopped walnuts.
Mix.
MARSHMALLOW PUDDING
(S. R. R.)
Four eggs, whites
One teaspoon vanilla
One cup sugar
One tablespoon gelatine, dissolved in
tumbler of luke warm water.
Whip mixture twenty minutes, or until
it becomes stiff.
MARSHMALLOW DELIGHT
One-half pound marshmallows
One-half pint whipping cream
Two cups strawberries
One-half cup sugar
One teaspoon vanilla.
Method: Whip cream until very thick,
add sugar and vanilla and beat slightly.
Cut each marshmallow in four pieces, add
to whipped cream and set on ice for at
least two hours. Stir several times dur-
ing this period. Then add the straw-
berries which have been cut in small
pieces. Let stand for one-half hour more
before serving. Serve in chilled sherbet
glasses with lady fingers or sunshine
cake.
Note Strawberries must be ripe and
sweet. Fresh peaches may be used in
place of strawberries if preferred.
MACAROON PUDDING
(Mrs. Potter)
One-half box gelatine, soaked in one-half
pint cold water
One-fourth pound stale macaroons,
soaked in sherry wine
lOc candied cherries
One slice candied pineapple
Five eggs
One pint milk
Two-thirds cup sugar
One tablespoon walnuts
One teaspoon vanilla.
138
EASTERN STAR SELECT RECIPES
Beat eggs separately, add sugar to
yolks, pour over milk which has been
brought to boiling point. Add gelatine
and stir until dissolved. Remove from
fire, add fruit, nuts and macaroons,
vanilla and lastly the beaten whites.
Cool and turn into molds to harden.
Serve with whipped cream.
N. B. I have found that it is best to
cool pudding before adding whites of
eggs. Then the fruit does not all settle
to bottom.
ORANGE PUDDING
Three oranges
Six eggs
One cup sugar
Two lemons
One orange
One-half pint pastry cream
One box lemon Jello.
Peel and cut the three oranges in small
pieces. Set aside. Separate eggs, beat
yolks stiff, mix smooth with the sugar.
Add the juice of the two lemons, the
juice and rind of the fourth orange. Add
the cream, the whites of the eggs, beaten
to a stiff froth, then the cut oranges, and
lastly the lemon Jello which has been
dissolved in a small quantity of boiling
water. Stir thoroughly. This can be
served individually in sherbet glasses, or
as a whole.
ORANGE PUDDING
(Mabel B. Seymour)
One cup stale bread crumbs
One cup granulated sugar
Yolks of two eggs
Whites of four eggs
Grated rind and juice of one-half orange.
Cover bread crumbs with hot milk
enough to just cover and add pinch of
salt. Beat yolks until creamy, add to
bread, add grated rind. Beat whites until
stiff; beat in sugar, add to bread crumbs,
then add juice and rind of orange. But-
ter baking pan, set in pan of water, bake
slowly until firm. Serve with Golden
Sauce.
Golden Sauce
One-third cup butter (packed)
One cup powdered sugar
One-third cup milk
Yolks of two eggs
Juice of one-half orange.
Cream butter and sugar until foamy.
Beat eggs until creamy, add to butter;
pour hot milk over mixture and return
to fire, cook until egg is done, over boil-
ing water. Serve hot.
ORANGE WHIP
(Ten Servings)
One envelope of gelatine or two table-
spoons gelatine, dissolve over hot
water in double boiler
One pint orange juice
Sugar to taste
One-half cup cold water
Juice of one lemon (or two).
Cool and beat until stiff.
PEACH RICE CUSTARD
(Mrs. C. E. Abbott)
One cup cooked rice
One-half cup sugar
One cup milk
Two eggs
One-half cup nut meats
Four peaches
One-fourth teaspoon cinnamon.
Method: Peel and halve peaches, re-
move stones and place with cavities up
in a baking dish and fill cavities with
chopped nut meats, sprinkle cinnamon
on peaches. Make a custard of sugar,
eggs and milk and add the cooked rice.
Pour this over the peaches and bake in
a slow oven for thirty minutes. Serve
with cream or sauce.
PEACH DUMPLING
Blue Ribbon peaches
Biscuit dough.
Make rich baking powder biscuit
dough. Roll dough as for biscuits, but
cut in four-inch squares. In center of
each square place two half peaches
(cooked). Bring the four points of
square together at top and press edges
together. Place in greased baking dish.
Make the following sauce:
Two cups peach juice
One cup sugar
Small piece butter
Spice to taste.
When boiling hot pour over dumplings
in baking dish. Bake for three-quarters
of an hour.
PRUNE DUMPLINGS
Mix baking powder biscuit mixture.
Roll dough as for biscuits, but cut in
four-inch squares. In the center of each
square place one or two cooked prunes
with pits removed bring the four points
of the square together at the top and
press edges together. Place in greased
baking pan; surround with prune juice
and bake in a hot oven.
DESSERTS
139
PRUNE WHIP
One-half pound prunes, stewed and pitted
Whites of six eggs
Yolks of four eggs
One cup sugar (powdered)
One tablespoon lemon juice
Chopped nuts to taste.
Chop prunes; add lemon juice; beat
whites until stiff; add sugar and then
prunes; beat all together; beat yolks
until creamy; add to whites and prunes.
Butter baking dish, set in pan of water;
bake slowly until firm. Serve with
whipped or plain cream.
PRUNE CHOCOLATE
PUDDING
One and one-half cups fine cracker
crumbs
Two cups milk
One-third cup brown sugar
One-half teapsoon salt
One egg
One cup prunes, cooked and chopped
One teaspoon vanilla
Two squares unsweetened chocolate.
Scald milk, add crumbs and soak fif-
teen minutes; add remaining ingredients,
pour into a greased pudding dish, bake
until firm. Serve with custard sauce or
cream.
PRUNE PUDDING
(For Winter Serves 6)
(Minnie E. Seymour)
One cup chopped prunes (cooked)
One-fourth cup sugar
One-half cup chopped nuts
One-half cup milk
One teaspoon vanilla
One tablespoon butter (melted)
Three-fourths cup dried bread crumbs
One teaspoon baking powder
One-eighth teaspoon salt.
Mix all ingredients. Pour in buttered
baking dish. Place dish in hot water.
Bake twenty minutes. Serve hot or cold
with sauce or whipped cream.
PRUNE DUFF
Two cups sifted flour
Four teaspoons baking powder
One-half teaspoon salt
Two teaspoons butter or substitute
Three-fourths cup milk
Two cups cooked prunes
One lemon (juice and grated rind).
Sift dry ingredients; rub in shortening
with finger tips, then add milk, gradually
mixing with a knife. Grease a baking
dish; add prunes, sprinkle with the lemon
juice and grated rind; dot over with
small bits of butter, then cover with
dough. Steam over boiling water about
thirty minutes, covering kettle closely
and do not uncover during the time for
cooking. Serve hot from the baking dish
with any pudding sauce.
PLUM PUDDING
One cup soft bread crumbs
One cup chopped suet
One cup chopped apples
One-half cup brown sugar
One cup chopped, uncooked prunes
One cup shredded citron
One cup flour sifted with one-fourth tea-
spoon each of salt and soda, one-half
teaspoon nutmeg, cinnamon, cloves and
allspice.
One-half cup molasses
Three eggs, beaten separately.
Mix in order given, folding in the
beaten white of egg at the last. Grease
a pudding mold, pour in the mixture, hav-
ing mold only two-thirds filled. Adjust
cover and place on a rack in a kettle of
boiling water and steam about three
hours, having water boiling constantly.
IRISH PLUM PUDDING
One cup grated potatoes
One cup grated carrots
One cup suet
One cup sugar
One cup raisins
One cup currants
One and one-half cups flour
One level teaspoon soda
Little salt and spices.
Steam three hours. Serve with vine-
gar sauce.
PLUM WHIP
Into large, deep bowl put one cup pre-
served plums, freed from skin and stones
and cut in pieces, one cup powdered
sugar, whites of five eggs, two table-
spoons plum syrup, two tablespoons
lemon juice. Beat twenty minutes with
an egg beater. Serve in parfait glasses
lined with lady fingers. (Could add one
tablespoon gelatine).
PINEAPPLE TAPIOCA
(Viola Rablin)
One can sliced pineapple, cut in small
cubes
One-half cup water
One-half cup pearl tapioca
Juice of one lemon
One cup sugar
Whites of two eggs.
140
EASTERN STAR SELECT RECIPES
Soak the tapioca in cold water for
three or four hours and drain; add the
water and juice of pineapple to tapioca
and cook until clear or transparent; add
the pineapple, lemon juice and sugar,
then cook until the whites of eggs are
stiffly beaten; add the hot mixture to
eggs and fold in carefully. Pour into dish,
chill and serve with cream, beaten.
PLUM PUDDING
(B. L. Meyer)
One pint pulled bread crumbs
One teaspoon cinnamon
One teaspoon nutmeg
One-half teaspoon cloves
One cup flour
One cup brown sugar
One-half pound suet
One-fourth pound citron and candied
lemon and orange peel.
Mix above thoroughly. I put the suet,
citron and peel and any bread crust
through the food grinder. Dissolve one
teaspoon soda in two tablespoons water
and add to one cup New Orleans or dark
Karo syrup. Add one well-beaten egg,
the juice and grated rind of one lemon,
and pour all into the dry ingredients. If
you have brandy, put in two tablespoons.
!
H. 0. ADAMS |
Tile Contractor
Office and Showroom
at
2610 Eye Street
Main 2376-W
Bathrooms
Sinks
Mantels
We Specialize in Remodeling
Estimates Furnished on Request)
Pack in well-buttered molds and steam
four hours or cook in fireless cooker. The
longer it is cooked the better.
PINEAPPLE SPONGE
(Mary B. Dixon)
One-half envelope Knox gelatine
Yolks of three eggs
Grated rind of one lemon
Two tablespoons lemon juice
One-half cup sugar
Few grains salt
Two-thirds cup shredded pineapple
One-third cup cold water
One-half cup pastry cream
Whites of three eggs.
Beat yolks of eggs slightly and add
grated rind and juice of lemon, sugar
and salt. Cook in double boiler, stirring
constantly until mixture thickens. Re-
move from stove and add gelatine (which
has been soaked in one-half cup cold
water five minutes) and pineapple.
When mixture begins to set, add cream
beaten until stiff, and whites of eggs
beaten stiff. Turn into mold that has
been dipped into cold water. Place in
ice box. Remove from mold and serve
with whipped cream.
PINEAPPLE AND RICE
DESSERT
(May S. Walters)
One cup cooked hot rice
One cup pineapple
One-half cup sugar.
Mix together and put on ice. Add one
cup whipped cream and serve in glasses.
Pour pineapple syrup over top. Can add
chopped nuts.
PINEAPPLE CREAM
(Zella Whitford Samson, W. G. M.)
One large can of sliced pineapple, one-
half pint cream, twenty marshmallows.
The night before serving open can of
pineapple and drain off juice. Cut slices
into small pieces and add marshmallows
cut in pieces. In morning stir several
times so marshmallows will dissolve.
Then beat cream and stir into mixture.
Serve ice cold in sherbet glasses.
RAISIN PUFFS
(Mrs. Paul Oakley)
One-half cup butter (small)
Two tablespoons sugar
Two eggs
One cup milk
Two cups sifted flour
DESSERTS
141
Two teaspoons baking powder
Lemon flavor
One cup chopped seeded raisins
Steam one-half hour in greased cups.
This fills eight cups. Serve with hot or
hard sauce, or both.
Hot Sauce
One-half cup butter
One cup sugar
One level teaspoon cornstarch
One egg, well beaten.
Mix well and add boiling water till
thick; boil a few minutes; add lemon
flavoring.
Hard Sauce
Cream powdered sugar and butter and
flavor.
QUICK DESSERT
One-half cup chopped nuts
One-half cup sugar
Two eggs.
Beat this together.
Five soda crackers, mashed
Little flavoring.
Grease pan well. Bake in hot oven
about ten minutes. Put jam or any fruit
on top. Over this put whipped cream.
RICE RAISIN CREAM
(Serves 8)
One-half envelope gelatine
One tablespoon lemon juice
One cup hot fruit juice (orange, pine-
apple, etc.)
One-fourth cup sugar
One cup raisins
One cup cooked rice
Three-fourths cup cream, whipped (after
whipping)
One-half cup cold water.
Chop raisins and pour over them the
hot fruit juice and let stand one-half
hour. Soften gelatine in one-fourth cup
boiling water. Add sugar and stir in
fruit and rice mixture. Cool and fold
in whipped cream. (Better to put in
liquid.) Turn into mold and chill. Serve
with whipped cream.
STEAMED CARROT PUDDING
(Mrs. Stella Wainscott)
One cup grated raw carrots
One cup grated raw potatoes
One cup brown sugar
One and one-half cups flour
One cup seeded raisins
One cup nuts
One-half cup butter
One teaspoon salt
One teaspoon cinnamon
One-half teaspoon cloves
One-half teaspoon nutmeg
One teaspoon soda mixed with potatoes.
Mix and sift dry ingredients, then
mix with other ingredients in order given.
Steam three hours. Serve with a pud-
ding sauce.
VANILLA PUDDING
One quart milk
Pour ounces sugar
Four ounces flour
Four ounces butter
One-half stick vanilla bean
One tablespoon cornstarch
Six eggs.
Cream the sugar, flour and butter to-
gether. Then bring the milk to which
the vanilla bean has been added to a
boil, and mix wiith the above. Stir over
the flame until thick. Remove and gently
beat in the yolks of the eggs and the
cornstarch, mixing well. Fold in lightly
the whites of the eggs, beaten stiff. Pour
into buttered pudding forms, which are
to be placed in a pan containing two
inches of water. Allow to stand in a
moderate oven for forty-five minutes.
When cool, turn out of mold and serve
with chocolate sauce.
Chocolate Sauce
One pint milk
Six ounces sugar
Two ounces bitter chocolate
One-half teaspoon cornstarch
Four yolks of eggs.
Beat the sugar and eggs together then
add the melted chocolate and the corn-
starch. Pour into the milk which has
been allowed to come to a boil. Stir
until thick, over the flame.
A SIMPLE CHRISTMAS
PUDDING
(Mrs. R. F. Gilmore)
One cup grated raw carrots
One cup grated raw potatoes
One cup chopped suet
One cup brown sugar
One pound chopped raisins
One and one-half cups flour
One teaspoon soda
One teaspoon salt
One teaspoon cinnamon
One teaspoon nutmeg
One teaspoon allspice
Two tablespoons cold water.
Mix thoroughly in order given, put in
well-oiled pudding molds, filling two-
thirds full; cover; steam five hours.
Serve hot with hard fruit sauce.
142
Fassetfs Emporium
Everything in Dry Goods
r _ ^ ...
2 STORES
2824 35th Street 2805 J Street I
Tel. Main 1419 Tel. Main 1423 j
Tuesday and Friday evenings by appoint- |
ment only
Residence Phone Capital 654
Office Phone Main 5415
X-Ray Examinations
A.Emerson Lower, D.S.C.
Foot Specialist
Lady Attendant
318-20-22 FORUM BUILDING
SACRAMENTO
Res. Phone Main 4743
Dr. Roy F. Buchman
Osteopathic Physician
613 California State Life Building
B. E. GADDIS
Attorney-at-Law
Phone Main 1005
Forum Building Sacramento, Calif.
The Morrissey
Company
811 J Street
VALLEY SEED CO.
Phone Main 585
REAL ESTATE " INSURANCE j 1006 J Street Sacramento, Cal.
Phone Main 9934
Dominies Drink Shop
I We Specialize in Orange Punch
for Parties
1018 8th St., bet. J and K
Sacramento
I
Charles O. Busick Thomas B. Leeper
BUSICK and LEEPER
Attorneys-at-Law
California State Life Building
Sacramento
Phone Main 7886-W
JOS. B. BEZDEKA
Manufacturing Jeweler
Diamonds and
Watches
j Phone Main 752
Room 308 California State Life Bldg.
Sacramento
L. M. SHELLEY
Attorney-at-Law
326-27-28 Ochsner Building
Sacramento
A. DUNBAR & SON
Wood, Coke, Coal and
Blockwood
Main Office, 806 Eye Street
Phone Main 3867
j Branch Yard, 1804 27th Street
Phone Main 2913
Since 1867
For Fine Quality Groceries
Try
FELDHUSEN'S
1418 9th Street
Sacramento
FROZEN DESSERTS
143
Frozen Desserts
ANGEL PARFAIT
One quart double cream
One cup granulated sugar
One-half cup water
Three eggs, whites
One-half cup chopped nuts
One-half cup pineapple, chopped
One-fourth cup candied cherries, chopped.
Method: Cook sugar and water to-
gether without stirring until you can
blow a bubble as for angel cake. Pour
over the stiffly-beaten egg whites and
stir until cool. Whip cream and fold
into icing; add nuts, pineapple and
cherries. Pack in ice and salt and let
stand four hours. Use three parts of ice
to one of salt.
APRICOT ICE
(Sybil Johnson)
One quart can of apricots
One small can of grated pineapple
Juice of two lemons
Juice of two oranges
Three cups of boiling water
Two cups of sugar.
For two-quart freezer use two cups of
water and one and one-half cups sugar.
APRICOT SHERBET
Two cups cooked apricots and juice
Two cups boiling water
One cup sugar
One lemon (juice and grated rind).
Press apricots through a colander. Boil
sugar and water together five minutes.
Cool, add lemon and apricot pulp and
freeze to a mush; add two stiffly-beaten
egg whites and freeze until firm. Then,
pack and allow to stand two hours or
more.
APRICOT HENRI
(Ruth Seymour)
One can apricots (two and one-half
pounds)
One and one-half cups orange juice
One-fourth cup lemon juice
Pinch of salt
One cup sugar.
Put drained apricots through strainer,
to syrup, add fruit juices, sugar, melted
in the syrup. Add apricots; freeze. Eat
at once or repack for about one hour and
garnish with marshmallow cream.
CHOCOLATE ICE CREAM
(One Quart)
One and one-half cups milk
One cup pastry cream
One and one-half cups sugar
One egg
Pinch salt
Two tablespoons chocolate.
Method: Same as frozen pudding.
Cook chocolate in hot milk.
FROZEN PUDDING
Two quarts milk
One quart cream
Five eggs
One pound sugar
Flavoring.
Heat milk in double boiler. Beat eggs
and add sugar. Add to hot milk. Cook
144
EASTERN STAR SELECT RECIPES
three or four minutes. Remove from
fire. Cool. Just before freezing, add
cream which has been whipped. Add
flavoring and freeze.
If using berries or any fresh fruits,
thoroughly crush them and sweeten well.
Use one pint of fruit to this amount.
LEMON VELVET
(Ice Cream)
(Ethel McGilvray)
Four lemons
Two cups sugar
One pint cream
One tablespoon vanilla.
Fill to within three inches of top of
two-quart freezer. Freeze as soon as
mixed. Do not pack.
MAPLE PARFAIT
Four eggs
One cup hot maple syrup
One pint pastry cream.
Beat eggs, pour hot syrup over them.
Cook in double boiler until thick, stirring
all the time. Cool. Add to cream, beaten
stiff. Mold and pack in salt and ice.
Let stand three hours.
PINEAPPLE ICE
Mix one and one-half cups sugar and
one cup hot water. Boil until the syrup
spins a thread when a little is dropped
from the tip of the spoon. Add one cup
cold water, one-fourth cup lemon juice
and two cups crushed Hawaiian pine-
apple. Freeze until of mushy consistency
and serve.
Hesser's Pharmacy
Down Town Prices
2800 T Street
Phone Main 250 Prompt Delivery
PINEAPPLE SHERBET
(Grace E. Thorn)
One pint cream
One pint milk
One pint sugar
Juice of four oranges
Juice of two lemons
One large can crushed pineapple.
Freeze milk, sugar and cream to a
slush and add fruit. This makes one
gallon.
PINEAPPLE SHERBET
(Milk 2 Quarts)
Three cups milk or cream (cream best)
One cup boiling water
Five tablespoons lemon juice
One and three-fourths cups sugar
Three-fourths cup orange juice
One can grated pineapple (large).
Pour boiling water over sugar, add
lemon juice, cool, add pineapple and
orange juice. Add milk slowly, stirring
constantly. Freeze immediately, as it
may curdle.
Three parts of ice to one part salt for
sherbet. Four parts of ice to one part
salt for ice cream. Even portions i'or
frappe. One quart serves eight people.
STRAWBERRY ICE CREAM
Two cups sugar and one cup water,
boiled ten minutes. Pour over one large
basket strawberries which have been
crushed. When cold whip one pint
pastry cream, add strawberry mixture
and freeze.
! !
I MILES & HANLON |
: =
Men's Furnishings
j
605 K Street
I Phone Main 2520-R Sacramento
F. KAUFFMANN
Dealer in
Groceries and
Provisions
I
IHIGGS & CORLIES
Tavern Pharmacv
Corner 28th and S Streets
Phone Main 5930 Sacramento
2801 M Street
I Phone Main 6568 Sacramento, Calif.
CONFECTIONERY
145
Confectionery
GENERAL HINTS ON CANDY
MAKING
I advise the use of a candy thermome-
ter, although this is not absolutely
necessary to secure good results.
If a marble slab cannot be had, a large
platter answers the purpose very well.
Use only the purest and best of ail
ingredients.
See that you arrange the fire so thai
a good steady heat may be had.
Stir gently, that the candy may not
grain.
Measure all ingredients carefully, using
the standard half-pint measuring cup.
All measurements are level.
CREAM CARAMELS
(Marie Hamel)
One and one-fourth cups sugar
One pound or one big kitchen spoon of
glucose
One egg
One pint cream
One-fourth cup butter
One-half cup flour
One cup nuts (if desired)
Pinch salt.
Mix sugar and glucose in a large sauce-
pan. Beat the egg well and gradually
beat into it the pint of cream. Then add
one cup of this cream mixture to the
sugar and glucose. Bring this mixture to
a boil, stirring so as not to allow it to
burn. After this has boiled up well, add
the rest of the cream mixture. Letting
it boil all the time. Heat the flour in the
oven. Mix it with the one-fourth cup of
butter, until a smooth paste is made.
Add some of the boiling mixture to the
butter and when enough is added to
make the butter and flour like a liquid,
pour it slowly into the boiling mixture.
Then stir it well, for here lies the secret
of good caramels. Do not allow it to
lump. Cook until it becomes a nice deep
brown and will leave the pan. Try some
in a dish and if it hardens quickly it is
done. When done take from the fire,
add pinch of salt and stir in nuts. Do
not stir any more but pour into buttered
tins. If stirred a great deal before turn-
ing into tins it will not be chewey and
be more like fudge.
DIVINITY CANDY
No. 1
Three cups sugar
One cup light syrup
One cup water.
Boil until it threads.
No. 2
Whites of three eggs, well beaten.
Boil one cup sugar and one-half cup
of water until it threads, pour over
beaten whites; add vanilla and beat
thoroughly; then add No. 1. Beat until
very stiff, add chopped walnuts. Spread
in pans to cool.
DIVINITY
(B. L. Meyer)
Three cups granulated sugar
Three-fourths cup white Karo syrup
Three-fourths cup water
One pinch cream tartar
One and one-half teapsoons baking pow-
der
Whites of two eggs (well beaten)
One cup chopped walnuts.
Mix sugar, baking powder, syrup, water
and cream tartar; boil until it forms a
hard ball in water and also threads well.
146
EASTERN STAR SELECT RECIPES
Pour half of above mixture into beaten
whites and beat well, then add the other
half together with the nuts and beat
again. Drop quickly on waxed paper.
DIVINITY (Candy)
(Louise Mae Elsensohn, P. G. M.)
Three cups sugar
One-half cup water (boiling)
One-half cup Karo syrup
One cup nut meats
One cup Sun-maid raisins
Two egg whites
One-fourth teaspoon vanilla.
Stir sugar and boiling water and
syrup; boil without stirring until it will
form a hard boil when tested in water,
then add slowly to the stiffly-beaten
whites of eggs, beating constantly. Add
nuts and vanilla; beat. Drop or spread
on buttered sheet or plate.
GRAPENUTS DIVINITY
FUDGE
Two cups sugar
One-third cup water
Whites of two eggs
One teaspoon vanilla
One cup stoned dates
One-half cup Grapenuts
Method: Put sugar and water in sauce
pan, stir until dissolved, bring to boiling
point and boil without stirring to 238 F.,
or until syrup will spin a long thread.
Beat whites of eggs until stiff but not
dry, then add syrup in a slow steady
stream beating constantly with an elec-
tra egg beater until the mixture gets
stiff. Add vanilla, dates which have been
cut in small pieces, and Grapenuts. Mix
thoroughly, then drop with a teaspoon in
small heaps on waxed paper. This candy
is nice for invalids or those who cannot
eat a rich candy.
EGYPTIAN PASTE
No. 1 One and one-half packages Knox
gelatine dissolved in one cup cold water
twenty minutes.
No. 2 Two pounds granulated sugar
dissolved in one and one-half cups boil-
ing water. Bring to a boil.
Pour No. 2 on No. 1 and boil twenty-
five minutes (or much longer) in double
boiler to prevent burning; add two tea-
spoons peppermint essence. Take out
one cup, color with Burnett's green col-
oring. Then turn into whole. Turn into
flat pans to cool. Sugar with powdered
sugar after cutting into squares.
N. B. This can be divided and one-
half colored pink and flavored with win-
tergreen.
UNCOOKED FUDGE
Seven ounces of sweet coating chocolate
One tablespoon butter
One cup confectioner's sugar
Two eggs
One cup English walnut meats
One and one-half teaspoons vanilla
Method: Melt chocolate over hot
water, add butter, sugar and yolks of
eggs which have been beaten until thick
and lemon colored; beat whites of eggs
until very stiff and add to the above mix-
ture together with the walnuts cut in
pieces and vanilla. Beat all together
thoroughly and spread in a buttered pan.
When firm, cut into squares. This fudge
is always soft and creamy.
FONDANT
Five cups granulated sugar
One and one-half cups water.
Place over slow heat, stir until dis-
solved, then bring quickly to boiling
point. Add one-fourth teaspoon cream
of tartar. Place cover on, boil one min-
ute. Remove cover, continue boiling un-
til it reaches 238 (soft ball). Wash
down sides with fork when it begins to
crystalize. When done pour into platter
quickly rinsed in cold water. Cool to
100 (lukewarm), manipulate with spat-
ula, then knead with hands. Put in stone
jar and cover with wet cloth.
HAZEL'S SOFT FUDGE
Three and one-half pounds sugar
One pint cream
One pint milk
Cream of tartar size of hazelnut.
Stir until it commences to boil, then
add cream of tartar. Put in thermome-
ter and stir continually until it is cooked
230. Pour out on moistened slab; leave
until perfectly cold. Stir until creamed
and roll into ball. Cover with damp
cloth and let sweat one-half hour. Add
vanilla when creaming.
PRUNE FUDGE
Wash prunes in warm water, dry and
remove pits. Fill with the following
mixture: Melt two squares of unsweet-
ened chocolate and one teaspoon butter
over hot water. When melted, add one
and one-half cups powdered sugar, one-
CONFECTIONERY
147
half cup finely-chopped walnuts, one tea-
spoon vanilla and enough hot water to
hold the mixture together. Cool, then
form in balls and fill prunes. Dredge
with granulated sugar.
KARO FUDGE
Two cups sugar
One-half cup Karo*
One-half cup milk
Two level teaspoons chocolate
Butter size of an egg.
Cook until it forms a soft ball in water.
Beat until stiff. Add butter when mix-
ture begins to boil. Add one teaspoon
vanilla when taken off stove.
PANOCHE
Two cups brown sugar
One-half cup milk
Two drops vinegar
Butter size of an egg.
Cook until it forms soft ball. Beat
until stiff. Add nuts.
PANOCHE
(Guy Brundage)
Three cups light brown sugar
One cup sweet milk.
Cook until when dropped on a but-
Utterback Caterers I
Phone Main 5688-J
Catering for Banquets
Lodges and Homes
We also rent China, Glass and
Silverware
We specialize in making tasty dishes s
for you to serve at your banquets
jin -M^ w^ M-^B HH UK MR Nfl nn uu KH no ui
tered plate it will lift right off on the
end of the finger. Then add good table-
spoon of butter and also vanilla. Beat
thoroughly until thick and just before
pouring on buttered plate, add one cup
of walnut meats.
ROCKY ROADS
One pound confectioner's chocolate
One-third pound Nucoa.
Melt chocolate in double boiler slowly,
melt Nucoa and let get almost cold, then
mix with the chocolate; whip up well and
pour over nuts and marshmallows. Be
sure it is not too hot. When cold cut
into squares.
FUDGE
(Clara Abbott Giberson, P. G. M.)
Melt one-fourth cup butter. In sepa-
rate dish mix one cup white sugar; one
cup brown sugar; one-fourth cup mo-
lasses; one-half cup cream; add to
melted butter and bring to a boiling
point; continue to boil for two and a
half minutes, stirring rapidly at first,
then more slowly. Take from fire, add
one and one-half teaspoons vanilla. Stir
constantly until mixture thickens. Pour
on buttered pan to cool.
Shasta Water Co.
Bottlers and Distributors
i I SHASTA EXTRA DRY GINGER ALE .
SHASTA WATER IN SIPHONS
ALQUA WATER
SHASTA SODAS
i !
I !
I I
Acme and Old Bohemian Brews
I 7th and R Sts. Phone Main 511 1
CONSUMERS' ICE & COLD STORAGE CO.
9th and C Sts.
Phone MAIN 1000
A block of ICE never gets out of order
148
EASTERN STAR SELECT RECIPES
Beverages
DELICIOUS FRUIT PUNCH
Two dozen lemons
One-half dozen oranges
One large can grated pineapple, or juice
if preferred
One pint grape or loganberry juice
Two and one-half pounds sugar (five
cups)
One and one-half gallons water
Maraschino cherries.
Method: Extract juice from lemons
and oranges and mix with pineapple and
loganberry juice. Add sugar. Put this
mixture on ice until ready for use. Then
mix with water and cracked ice. Serve
very cold.
Note If pineapple and loganberry or
grape juice are not desired, add about
one and one-half cups of clear black
coffee to orange and lemon juice. This
makes a very tasty and unusual drink.
CRANBERRY FRAPPE
One quart cranberries
Two cups water
One cup sugar
Juice two lemons
Cook cranberries in water eight min-
utes, force through a sieve. Add sugar
and lemon juice, and freeze to a mush,
using equal parts of ice and salt. Recipe
makes six servings.
CRANBERRY NECTAR
Two pounds cranberries
Three quarts water
Two pounds sugar
Heat slowly to boiling point. Cook
twenty-five minutes, strain through jelly
bag. Cool. Place in punch bowl. Add
three bananas sliced thinly, two quarts
crushed ice. Recipe makes thirty serv-
ings.
ORANGE SPARKLE
(Dr. Lew E. Wallace, P. G. P.)
Take half a glass of orange juice and
fill to the top with cold ginger ale. Add
cracked ice.
GIN COCKTAIL (For 4)
Juice of one-half lemon
Juice of two small oranges
Two tablespoons grenadine
Two tablespoons gin
White of one egg
Cracked ice to fill shaker.
ORANGE JULIP
Three oranges and one grapefruit (juice
only)
One cup sugar and two cups boiling
water (boiled five minutes and cool)
One pint ginger ale
One spray fresh mint.
Fill bottom of glass with cracked ice,
add sprig of mint. Add ginger ale to
fruit mixture and pour over ice and
mint. Slice of orange on rim.
HONOLULU FIZZ
For each service allow:
One-half sup pineapple juice
One-half cup sparkling cider
One egg white
Tiny spray of crushed mint.
Put ingredients into shaker or jar.
Shake vigorously for three or four min-
utes. Pour at once over crushed ice.
VENETIAN PUNCH
(Mrs. Robert Edgar)
Pour one cup of hot tea (medium
strong) over one cup granulated sugar.
As soon as dissolved add three-fourths
cup orange juice, and one-third cup
lemon juice. Strain over ice, and just
before serving add one pint ginger ale
and one pint carbonated water. Gar-
nish with thin slices of orange. A most
refreshing drink, with a delightful
sparkle.
RASPBERRY SCHRUB
(Stella Morgan Linscott)
Four quarts of red raspberries
One quart of vinegar (white).
Pour vinegar over berries and let
stand four days, then strain off the juice.
To each pint of juice add one pound of
sugar, boil twenty minutes. Bottle, seal,
and keep in a dry, cool place.
CALIFORNIA PUNCH
One quart cooked apricots (canned or
dried)
Two cups sugar
Two cups water
One quart apple cider
Two oranges, two lemons (juice only).
Rub apricots through coarse sieve. Boil
sugar and water five minutes, then add
apricot pulp. Chill. Let stand two
hours, then pour over crushed ice. Suf-
ficient for twenty-five punch cups.
BEVERAGES
149
WEDDING PUNCH
One tumbler currant jelly
One tumbler raspberry jelly
Twelve lemons
Two oranges (or more)
One pint grape juice
One quart ginger ale
Three quarts Apolinaris
One bottle sarsaparilla
One pint grated pineapple
One pint preserved strawberries
One quart canned peaches
One-fourth pound maraschino cherries
Two pounds sugar.
Grate yellow rind of oranges and
lemons into sugar, add one quart of
water. Stir until sugar is dissolved and
boil ten minutes. While hot add jellies.
When cool, add grated pineapple, straw-
berries and cherries cut in halves. Stand
over night. At serving time add other
ingredients and one quart shaved ice.
POP'S DELIGHT
(Florence Larkin Newman)
Juice of four oranges, juice of two
lemons, one tablespoon apricot syrup,
one tablespoon sherry wine, eight table-
spoons gin, sugar to taste. Shake well.
Divide equally into four ice tea glasses,
add a goodly quantity of cracked ice, fill
with Shasta water, stir and Here's
How!
PEACH BRANDY
Two oranges
Two lemons
Remove rind and run through grinder.
3 pounds peaches after peeling and
stoning
Two pounds brown sugar
Three pounds white sugar
One gallon water.
Boil and let come to blood heat.
One cake yeast dissolved in warm water.
Place all above in stone jar. Stir
daily with wooden spoon for thirty days.
USE NO METAL. Strain and filter
through filter paper and bottle (USE
GLASS FUNNEL). Let stand six months.
One year is better.
SHERRY PUNCH
(Florence Larkin Newman)
Juice of two dozen oranges
Juice of one dozen lemons
One large can crushed pineapple
One large bottle Maraschino cherries
One-quarter teacup apricot syrup
One teacup apple cider
Two teacups sherry wine
Sugar to taste.
Pour into punch bowl over a large piece
of ice and chill thoroughly. Before serv-
ing, add one or more bottles Shasta
water.
* HOTEL SENATOR
V Northern California's 'Dominant Hotel
Sacramento, California
* O^llF metr Pli tan hotel in a pic-
C^ \^/ -UL turesque setting. Superb ser-
^ vice. Every room with bath. Delicious
r food; regular dinner $1.50; special
^ luncheon 75c. Also Coffee Shop.
V Moderate rates. Write for folder.
CHARLES R. FRASER, Manager
Facing 'Beautiful
State Capitol Park
150
EASTERN STAR SELECT RECIPES
Miscellaneous Recipes
The Following Were Submitted Too Late for Classification
TURKEY DRESSING
(Florence Larkin Newman)
One large loaf bread
One large onion
5c sausage meat
Above put through meat grinder
Two level teaspoons Bell's Poultry Dress-
ing
Salt and pepper to taste
One egg, beaten well
Mix well before using.
CRAB COCKTAIL (St. Francis)
One crab
Two-thirds bottle Snyder's oyster cocktail
sauce (small size)
One-third cup chili sauce (Snyder's)
One cup mayonnaise
Lemon (less than one-half)
Eight olives (cut up)
Two garlic cloves (left in just a few min-
utes).
STUFFED PEPPERS
(Vera Lewis)
Three slices bacon
One small onion
One large tomato
One head lettuce
One cup cheese
One cup bread crumbs.
Grind bacon and onion and fry slowly.
Add ground tomato and lettuce and cook
a few minutes. Add ground cheese and
let melt. Add bread crumbs last. Salt
and pepper to taste.
Cook previously the peppers in boiling
water for 15 minutes. Drain and stuff
peppers. Add a little butter on top of
each one. Put in oven and bake 15
minutes. This will fill six good-sized
peppers.
RHUBARB CREAM PIE
(Irene Shiells)
One cup diced rhubarb
One cup sugar
Two tablespoons flour
Lump butter
Yolks of two eggs
Pinch of salt.
Mix well. Pour in lined pan and bake
in moderate oven. Put beaten whites on
top and brown.
LEMON CAKE
(Vera Lewis)
One cup sugar
One-half cup butter
Three-fourths cup milk
Four egg whites beaten stiff
Two cups flour
Two rounding teaspoons baking powder
One teaspoon each lemon and vanilla ex-
tract.
Cream sugar and butter, add half
beaten egg whites and mix. Add milk
and flour alternately to mixture, and last
add the rest of the egg whites. Bake in
layers.
Lemon Filling
Juice of two lemons
Grated rind of one
Four egg yolks, well beaten
One-half cup butter
One cup sugar.
Melt butter in double boiler and add
rest of ingredients. Cook until thick like
honey. Let cool and spread on cake.
ANGEL FOOD PIE
(Mary Elizabeth Milne)
Six rounding tablespoons flour
Two cups sugar
Pinch of salt
One No. 2 can pineapple (crushed).
Add the jjuice from the pineapple to
the sugar, flour and salt that have been
stirred together, then add two cups of
boiling water and cook until thick in a
double boiler, then cool, add the rest of
pineapple, add four egg whites beaten
stiff, fold. Have crust baked and serve
with whipped cream. This makes two
pies.
SOUR CREAM PIE
(Irene Shiells)
One cup sour cream
One cup sugar
One cup raisins
One cup chopped walnuts
One whole egg and yolks of two.
Pour in lined pan and bake in moderate
oven. Beat whites of two eggs until
stiff, add one tablespoon sugar and
brown on top of pie.
MISCELLANEOUS RECIPES
151
SPANISH CREAM CAKE
(Marie White)
One-half cup shortening
One cup sugar
Two eggs, beaten separately
One and three-fourths cups flour
Three teaspoons baking powder
One tablespoon cocoa
One teaspoon cinnamon
Three-fourths cup milk.
Cream shortening and sugar, add
yolks of eggs and beat well. Sift together
all dry ingredients and add alternately
with milk. Fold in beaten egg whites
and bake in two layers in moderate oven
35 or 40 minutes.
Filling
One cup pastry cream
Four tablespoons cocoa
One-third cup powdered sugar
One-half teaspoon vanilla.
Mix cocoa and sugar with a little hot
water until well blended, add vanilla and
cream, and whip until stiff enough to
spread.
CHOCOLATE FUDGE
(Jeannette F. Larkin)
Two cups granulated sugar
Two tablespoons cocoa
One and one-half cups boiling water
One-foruth cup butter
One teaspoon vanilla
One cup chopped nuts.
Mix sugar and cocoa. Add boiling water
and stir. Put on a slow fire and cook
till mixture forms a soft ball in cold
water. Remove from stove, add butter
and vanilla, but do not stir or beat. Let
cool, then beat with spoon and when
mixture begins thickening add nut meats
and continue beating until stiff enough
to turn out easily. If it starts to sugar,
knead on a bread board. Put in an un-
buttered dish and cut in squares.
SCALLOPED CORN
(Marie White)
One egg
One large can corn
Two-thirds cup milk
One-half cup cracker crumbs
Four tablespoons grated cheese
Two tablespoons butter for the top.
Place corn in mixing bowl, add cracker
crumbs and egg (beaten separately), then
add cheese, milk, salt and pepper to taste
and stir well. Put in casserole or baking
dish with butter on top. Bake 30 minutes
in a fast oven.
STUFFED EGGS
(Florence Larkin Newman)
Boil two dozen eggs 20 minutes, cool
and halve. To the crushed yolks add
one stalk celery, one small pepper, four
green onions, six ripe olives and four
sweet pickles (all chopped very fine),
salt and pepper to taste. Moisten with
Louie dressing and fill white egg shells.
Chill thoroughly before serving.
FRUIT JELLO
(Mary Louise Streigler)
Juice of one orange, one heaping table-
spoon sugar, juice from a small can of
fruit salad, the fruit being cut fine and
added last, together with one banana
and sufficient water to make the pint
desired for one package of strawberry
Jello. Serve with partly melted vanilla
ice cream.
BEEF SANDWICHES
Chop rare cold roast beef very fine,
taking care to use only the lean portions
of the meat. Sprinkle with salt, pepper
and a saltspoonful of horseradish. Mix
and make into sandwiches with thinly-
sliced graham bread.
GLENN DAIRY
MILK AND CREAM
Delivered Daily at Your Home or Obtained at All
First Class Grocers
3030 Q Street
Capital 1600
152
EASTERN STAR SELECT RECIPES
SALAD DRESSING
(Mrs. J. L. Schmidt)
Three tablespoons sugar
One tablespoon mustard
One tablespoon salt
Yolks of three eggs.
Mix these together and then add four
tablespoons of oil, eight of milk, and nine
of vinegar. Put on stove and let come to
a boil, beat whites stiff and add to dress-
ing.
TAMALE PIE
(Mrs. J. L. Schmidt)
Two cups corn meal
Six cups water
One tablespoon fat
One onion
Two cups tomatoes
One pound hamburger steak.
Make a mush by stirring the corn meal
and one and one-half teaspoons salt into
boiling water. Cook 45 minutes. Brown
onion in fat, add hamburger and stir
until red color disappears. Add salt,
pepper and tomato. A sweet pepper is
an addition, or a little cayenne. Grease
baking dish, put in layer of corn meal
mush, add seasoned meat, and cover with
mush. Bake one-half hour. Serves six.
CLUB CHEESE SANDWICH
FILLING
One pound Eastern cream cheese
Four tablespoons Worcestershire sauce
Three tablespoons dry mustard
Three tablespoons vinegar
A piece of butter size of an egg
A dash of red pepper
Salt to taste.
Cream together well. Especially good
on rye bread. Sufficient for one loaf of
bread.
BISCUIT
(Mary Contell)
Sift together-
Two big cups flour
Two heaping teaspoons Royal baking
powder
Pinch salt.
Into this work one tablespoon lard, add
enough milk to make stiff dough. Put on
floured board and pat out to about one-
half inch thick. Cut with biscuit cutter.
Melt butter in pan. Take up rounds,
dip one side in butter, reverse, and ar-
range in pan. Bake about 15 minutes
in oven at 425.
HAM AND PINEAPPLE
(Lorena Olmsted)
Cover the bottom of baking dish with
crushed pineapple (one can). On top of
this lay a thick slice of sugar cured ham.
Cover thickly with brown sugar and a
sprinkling of flour. Bake in rather hot
oven from one and one-half to two hours
according to thickness of ham. When
the ham has baked about half an hour
put in several peeled potatoes, either
sweet or irish. Turn, these several times
so they will absorb as much of the pine-
apple juice as possible. Watch care-
fully and if necessary add a little water,
be careful not to put in too much.
BEET SALAD
Remove the centers from six beets
with a spoon. Chop in connection with
that, one green pepper, one small onion
or a few little green onions, two sprigs
of celery and one hard-boiled egg. Mix
with four tablepsoons mayonnaise dress-
ing, salt and pepper to taste. Fill the
beet shells with this mixture and put a
dash of mayonnaise on each. Serve on
lettuce leaves. Thousand island dress-
ing may be used.
CARL F. VINING
Electrical Contractor
2909 G Street
Main 5087
MISCELLANEOUS RECIPES
153
CHILI SAUCE
Six large ripe tomatoes, cut small
One large onion
Four green peppers, chopped fine
One large tablespoon salt
One or more large tablespoons sugar
One and one-half cups vinegar.
Boil one hour.
VEGETABLE RING
(Eva Grossherr)
One can corn or one and one-half cups
any vegetable cooked and mashed to
pulp
One-half cup cream sauce
Two tablespoons melted butter
Two slices bread (crust off) soaked in
milk for 15 minutes. Squeeze out very
dry. Crumble into mixture.
Four eggs, separated.
Add slightly beaten yolks to first mix-
ture. Fold in stiffly beaten whites. Salt
to taste. Pour into buttered ring pan and
bake about one-half hour. Turn onto
large dish. Into center pour creamed
chicken.
Mashed carrots for ring with mashed
potatoes arranged around on platter and
creamed veal with green peas makes an
excellent whole meal substitute.
ITALIAN MACARONI
(Lorena Olmsted)
Saute one large onion or two small
ones and a clove of garlic in bacon
grease, or cooking oil if preferred. When
tender add one or two cans of tomato
sauce according to the amount of maca-
roni to be served. Add salt and Spanish
pepper to taste, one-half teaspoon all-
spice and a dash of cinnamon. Cook
macaroni in salted boiling water. Sim-
mer the sauce slowly and when the
macaroni is almost done, add one small
can of mushrooms to the tomato sauce.
Drain macaroni. Arrange on platter and
pour the sauce over it, covering with a
generous amount of grated cheese. Place
in oven a few minutes to melt cheese.
SPANISH CORN
One large can corn to which has been
added one teaspoon sugar
Three canned tamales
Two tablespoons Worcestershire sauce
Piece of butter size of an egg
Three tablespoons Parmesan cheese
Salt and pepper to taste.
Cook slowly until the consistency of
mush, stirring constantly.
DRIED APPLE CAKE
(Mrs. H. O. Tubbs)
Soak three cups of dried apples over
night in tepid water. In the morning
drain, chop fine and simmer two hours
in three cups of molasses. Cool and
add
Two cups of butter (one may be good
drippings)
One cup sugar
Three eggs
Five cups flour
One teaspoon cinnamon
One-half teaspoon cloves
One-half grated nutmeg
One cup sour milk
Two heaping teaspoons of soda dissolved
in hot water.
Add raisins, currants, citron and
chopped nuts as desired. Bake in a mod-
erate oven. This quantity makes two
good-sized loaves which will keep for
weeks.
BACON CURLS
Place strips of thinly-cut bacon on a
board and with a broad-bladed knife press
strips out as thin as possible. Roll strips
into a curl. Fry in hot bacon fat deep
enough to cover the bacon curl, until
crisp and brown, and drain on brown
paper.
Use as garnish for luncheon dishes.
PEAR SURPRISE (Salad)
(Frieda M. Hodgkinson)
Place two halves of pear end to end
on lettuce heart leaves. Fill the cavities
in each half with currant jelly, around
the cavities pipe cream cheese and dust
with paprika. To prepare the cheese for
piping, add to each cake of cheese one
teaspoon of melted butter and enough
sweet cream to make the mixture smooth
and moist enough for piping. With this
salad serve French dressing using half
pear juice and half lemon juice in place
of vinegar.
* .. ..
] Phone Main 95
M. H. EBEL
Florist
12131 16th Street
Sacramento
154
EASTERN STAR SELECT RECIPES
CRAB MEAT TIMBALES
Melt two tablespoons butter, add one-
fourth cup stale bread crumbs and two-
thirds cup milk and stir and cook five
minutes. Add one small can crab meat,
free from bones, one-half tablespoon
chopped parsley, two eggs slightly beaten
and salt and pepper to taste. Fill
greased individual molds two-thirds full,
set in pan of hot water, cover with but-
tered paper and bake twenty minutes or
until firm in a moderate oven or at 350
degrees F. Turn out onto a serving dish,
surround with white, mushroom or bech-
amel sauce and put a small sprig of
parsley in the top of each timbal.
COPPAS SALAD
Cover a salad plate with lettuce leaves.
In the center, place an artichoke heart
filled with caviar. Around this alter-
nately place large pieces of crab meat,
hard'-boiled eggs and asparagus tips.
Serve with Louie dressing. Finely-
chopped egg and green pepper may be
substituted for the caviar.
LOAF CAKE
One cup of sugar and two tablespoons
butter, creamed. Add the yolks of two
eggs, well beaten; one-half cup sweet
milk, one and one-half cups of flour in
which has been sifted one heaping tea-
spoon baking powder, whites of two eggs
and any desired flavoring. This cake
can be varied by adding nuts or one tea-
spoon each of cloves, cinnamon or choco-
late.
CHILI SAUCE
(Vera Lewis)
Thirty large green tomatoes
Three large onions
Three large peppers
One tablespoon each cloves, allspice and
cinnamon
One teaspoon nutmeg
Two tablespoons salt
One cup sugar
One cup or more of vinegar, according
to taste.
Put through large knife of meat
grinder. Bring tomatoes to a boil and
add other ingredients and mix thorough-
ly. Cook slowly two hours or more.
APPLE SAUCE CAKE
(Jearinette J. Larkin)
Two cups flour
One cup sugar
Two teaspoons (level) soda
One teaspoon cinnamon
One-half teaspoon cloves
A little nutmeg
Three tablespoons chocolate
One tablespoon cornstarch.
Sift all tdgether, then add one cup
nuts, one cup raisins. Stir all together.
Add to this one and one-half cups apple-
sauce, one-half cup melted butter. Beat
all together well and bake one hour.
LAMB OR MUTTON
SANDWICHES
Mince cold roast lamb or tender mut-
ton, fine, and season with salt, pepper
and tomato catsup. Add a few minced
olives and make into a paste with mayon-
naise dressing. Spread between thin
slices of bread. Cut these sandwiches
into diamond shapes.
HINTS
155
Hints
If new potatoes are mealy and you
wish to serve them whole, pour in a cup
of cold water after they have boiled
about ten minutes.
A squeeze of lemon in the water in
which lettuce is put to cool crisps the
vegetable and adds a slight flavor that
is delicious.
When boiling macaroni or anything of
like nature grease the saucepan with a
little butter to prevent sticking.
Use two measuring cups, one for
liquid and one for dry measure.
Always beat the egg whites first to
avoid washing the egg beater between
operations.
A small egg beater that fits into a cup
is splendid for small amounts of cream,
for one egg, etc.
Molasses will not stick to a cup if fat
or water is measured in it first.
For pastry flour remove two table-
spoons flour and put in two tablespoons
cornstarch.
To change recipe for sweet milk or
sour, add one-half teaspoon soda to one
cup sour milk, then subtract one-half
teaspoon from the amount of baking
powder used.
Try ground caraway seed as flavoring
for a simple cake. Many prefer the
ground spice to the seeds.
If a pinch of vinegar is put into
doughnuts they will not absorb the fat
in which they are fried.
A hot cloth wrapped around jelly or
ices will cause them to come out of the
molds without sticking.
Keep an apple in the cake box. It will
keep the cake fresh for a long time.
A pinch of salt added to the whites of
eggs will make them whip better.
A little boiling water added to an ome-
let will keep it from being tough.
Never put strawberries in tinware.
When cutting fresh bread dip the knife
in hot water.
Wooden spoons are best to use in
cake making.
SOME WAYS TO KEEP JUICE
IN FRUIT PIE
Fruit pie always brings the problem
of juice boiling out all over the oven.
There are several ways of overcoming
this.
One way is to wrap a clean, wet rag
around the edge of the pie. This does
not add to the pie's appearance but it
is generally efficacious as far as prevent-
ing a fountain of juice from pouring into
the oven.
Another way is to make a paper fun-
nel and insert into one of the air holes
of the pie, so that the juice bubbles up
in the funnel instead of spreading itself
over the oven bottom.
Another way of overcoming the prob-
lem is to thicken the juice so that it
forms a jelly instead of a stream. You
may mix a good tablespoon or more of
cornstarch or flour with the sugar, stir
both thoroughly through the fruit before
putting it in the crust, or put a layer of
mixed sugar and thickening at the bot-
tom of the crust, then the fruit and an-
other layer of the sugar and thickening
on top before adding the top crust.
Wilson Bros
Complete Home Furnishers
Easy Payments If Desired
MAIN 658
1200 J STREET
156
EASTERN STAR SELECT RECIPES
CROUTONS IN CORN POPPER
SAVE LIGHTING GAS OVEN
Croutons can be made very nicely in a
corn popper. Cut the bread the required
size and shape and shake carefully over
the gas burner. This saves lighting the
gas oven.
FOR MERINGUE
A pinch of baking powder added to
meringue will keep it from falling.
REMOVING PECAN MEATS
To remove pecan meats from shells,
pour hot water over the pecans, letting
them soak about ten minutes. Drain off
the water, let them cool and then crack
the shells. The pecan meats may then
be removed in halves.
TO CLEANSE INSIDE SMALL-
NECKED JARS OR BOTTLES
Nearly fill the jar with hot water, then
add a teaspoon of baking soda. Shake
well and empty jar at once. Repeat if
necessary. Finally rinse bottle with
cold water.
COLD SLAW
For a change, substitute the juice from
sweet pickles for vinegar. The addition
of a few nuts will also give a new flavor
to cold slaw.
DRY COCOANUT
When using dry cocoanut, try wrap-
ping it in a clean cloth and steaming it"
for a few minutes. It "will taste nearly
like fresh.
FISH
Never serve oily or rich sauce with
salmon.
Salmon and white sauce with parsley
or egg.
Other fish, egg sauce, tartar sauce,
Spanish sauce.
Vegetables to be served with fish:
slaws, shredded cabbage or lettuce, to-
matoes, sprouts, artichokes.
All fish must be well cooked but do
not put into very hot oven or in boiling
water. Put in tepid water and bring to
boil and boil slowly.
Garnish with parsley and lemons.
MEMORANDUM 157
158 DIRECTORY
CHE ADVERTISERS in the Eastern
Star Cook Book constitute a roster of
good substantial business interests in
Sacramento men and women for you to know.
Their patronage has made this book possible.
Mention this book when you are shopping.
NAOMI CHAPTER, No. 36, 0. E. S.
Regular Meetings Second and Fourth Wednesdays at 8 p. m.
Members of the Order Always Welcome
LORENA OLMSTED WILLIAM TRUESDALE
Worthy Matron Worthy Patron
ORA GOSTICK
Secretary
COLUMBUS CHAPTER, No. 117, 0. E. S.
Regular Meetings Second and Fourth Mondays at 8 p. m.
Members of the Order Always Welcome
ETTA MAE JENKINS ROYAL F. RICH
Worthy Matron Worthy Patron
MAUDE H. BLANK
Secretary
SACRAMENTO CHAPTER, No. 190, 0. E. S.
Sacramento, Calif.
Regular Meetings First and Third Fridays at 8 p. m.
Members of the Order Always Welcome
RATIE GLEIE JOHN MILLER
Worthy Matron Worthy Patron
GRACE TALBOT
Secretary
I
DIRECTORY 159
ADA CHAPTER, No. 301, 0. E. S.
Sacramento, Calif.
Regular Meetings First and Third Thursdays at 8 p. m.
Members of the Order Always Welcome
GRACE DUFOUR LINKS RODNEY J. MORRISSEY
Worthy Matron Worthy Patron
LILLIAN HADDY
Secretary
RAINBOW CHAPTER, No. 385, 0. E. S.
Oak Park, Sacramento, Calif.
Regular Meetings Second and Fourth Thursdays at 8 p. m.
Members of the Order Always Welcome
ELSIE L. GREILICH C. PAUL THAYER
Worthy Matron Worthy Patron
EVA M. BROOKS
Secretary
FORT SUTTER CHAPTER, No. 420, 0. E. S.
Sacramento, Calif.
Regular Meetings Second and Fourth Tuesdays at 8 p. m.
Members of the Order Always Welcome
JOSEPHINE ALDERMAN WILLIAM B. LE MASTER
Worthy Matron Worthy Patron
LILLIAN C. RAYMOND
Secretary
Regular Meetings Second and Fourth!
Mondays at 8 P. M.
Sacramento, California
Regular Meetings 2d and 4th Satur-
days at 1:30 P. M.
Masonic Hall, North Sacramento
California .Members of the O. E. S. and Master
Masons Always Welcome
Members of the Order Always ! I ELLA WIMPERIS, Honored Queen
Welcome VERA RICHARDSON, Recorder
160
DIRECTORY
JEWEL COURT, No. 20, ORDER of AMARANTH
Sacramento, Calif.
Regular Meetings First and Third Tuesdays at 8 p. m.
Members of the Order Always Welcome
LOTTIE WHITACRE
Royal Matron
VESTA PAPE
Secretary
WILLIAM FOSS
Royal Patron
MOUNT OLIVE SHRINE, No. 11, W. S. of J.
Sacramento, Calif.
Regular Meetings First and Third Wednesdays at 8 p. m.
Members of the Order Always Welcome
MINNIE QUINN
Worthy High Priestess
LOREN LOWE
Watchman of the Shepherds
JESSIE BORCHERS
Scribe
MENZALEH TEMPLE, No. 16, DAUGHTERS
OF THE NILE
Sacramento, Calif.
Regular Meetings First and Third Mondays at 8 p. m.
Members of the Order Always Welcome
MARGARET PURLEE
Queen
ETHEL CAMERON
Recorder
Sacramento Pyramid
Meets Second Saturday of
Each Month
Masonic Temple
12th and J Streets
Is your Sciot a member of the CRYPTIC FUND for
WIDOWS AND ORPHANS?
,,_.,
! .
Established 1895 Phones Main 429-430
Silvius &
Schoenbackler
Bookbinders
Paper Rulers and Blank Book
Manufacturers
Loose Leaf Devices
Card Systems
423 J Street Sacramento
MRS. JEANNETTE J. LARKIN
Proprietor
P. S. SANDERS
Manager
UKDf PRINTING CO
COMMERCIAL
BOOKS
PUBLISHING
1021 Twenty-second Street (rear)
Sacramento
Let Us Reason, You and I
You devote more of your time to other things while I
devote my time to the study of the EYE, the examination
for errors of refraction, manufacture of good lenses, and
the perfect fitting of eyeglasses.
"Consult the Op-tom-c-trist Who Takes Care"
HARRY E. GLEIE
10] 6 8th St.
Sacramento, Calif.
Main 423
