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Full text of "GOLD MEDAL FLOUR COOK BOOK"

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Published by 

WASHBLRN-GROSBY CO. 



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GOLD MEDL 
COOR 5OOR 



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If you desire to send a GOLD MED- 
AL GODRBGDK similar to this, to 
6ome friend, kindty refer to page 
Zf where you will find four extra 
coupons for this purpose, t t t t. 

a/7 <?o?x>?x>a7)t cation s fo 



WA5HBURN-CRO5BYCO. 

MINNEAPOLIS i T T T 1 MINNESOTA 





CONTENTS 







This Book has beenCbrefully Revised, Rearranged and Amplified 
f by the Best Talent Obtainable. 



Tables of Measures 



Page 
3 



Soups 



Meats. 



Soups with Meat Stock ............................................. 6 

Purees ..................................................................... 7 

Soups without Meat Stock ......................................... 8 

Bisques .................................................................. 8 

Chowders ................................................................ 

Soup Garnishings and Forcemeats ......... . .................... 9 

...................................................... 10 

11 



Beef 



Mutton and Lamb 13 



Veal 



14 



Sweetbreads : . 16 

Pork... 17 



Poultry. 



Game. 
Fish .. 



19 
23 
25 



Shell Fish 27 

Meat and Fish Sauces 

Eggs ' 33 ' 34 

Entrees .* 

Forcemeats ". 38 

Quenelles 

Croquettes .-*. 

Crustades.'. 

Patty Shells 58 

Timbales 40 

Rissoles 40 

Aspics 4 " 

Fritters 35 

Savories 4 * 

Souffle 41 



Page 
Schmier-Kaese ^1 

Ramequins 4 ^ 

Rarebits - 41 

Canapes > , 4 * 

Salad Dressings 42 

Salads 42 " 43 

Vegetables , ...44-48 

Bread 4 9- 50 

Rolls 51 

Biscuit 52 

Shortcakes 52 

Dumplings 

Muffins 53 

Griddle Cakes 56 

Waffles 56 

Doughnuts 5<> 

Pastry 58 

Puff Paste 58 

Plain Pastry 58 

Pies 58 ' 59 

Cake 60 

Frostings 63 

Cake Fillings 64 

Cookies > 62 

Cream Puffs and Eclairs 63 

Meringue Shells 63 

Puddings 64 

Pudding Sauces 65 

Creams, Custards, Etc 65 

Jellies, Etc 66 

Ice Creams, Etc. 67 

- 
Pickles, Catsup, Etc " 68 



TABLES 



All measures are level; leveling done with back of a case knife. 

Standard tablespoon, teaspoon and half pint measuring cup are used. 

Flour, powdered sugar and soda should be sifted before measuring. 

To measure butter, lard, etc., pack into a cup or spoon and make level with case knife. 

For a half spoonful divide through center lengthwise. 

For a quarter spoonful divide the half crosswise. 

For an eighth spoonful divide quarter diagonally. 



Table of Measure 

A speck 

4 saltspoons 

3 teaspoons 

16 tablespoons 

2 gills 

1 wine glass 

2 tablespoons butter 

2 tablespoons granulated sugar 

4 cups sifted pastry flour 

3 cups sifted Gold Medal flour 

3 tablespoons sifted Gold Medal flour 

2 cups granulated sugar 

2 cups butter 

2 cups chopped meat, packed 1 

2 cups rice 1 

1 cup corn meal 6 

1 cup stemmed raisins 6 

1 cup cleaned currants 6 

1 cup stale bread crumbs..... 2 

10 eggs, average size 1 

% oz. bottle extract ...12 



saltspoon. 

teaspoon. 

tablespoon. 

cup. 

cup. 

gill. 

ounce. 

ounce. 

pound. 

pound. 

ounce. 

pound. 

pound. 

pound. 

pound. 

ounces. 

ounces. 

ounces. 

ounces. 

pound. 

teaspoons. 



Table of Proportions 



I quart of flour requires 1% 



1 quart of flour requires 4 

1 quart of flour requires 6 

1 quart of flour requires 1 

quart of flour requires 1 

quart of flour requires 4 

quart of flour requires 1 

measure of liquid to 3 

teaspoon of soda to 1 

teaspoon of soda to 1 

teaspoon of salt to 1 



cup of butter, or butter and lard 

mixed for pastry, 
tablespoons of butter for biscuit, 
tablespoons of butter for shortcake, 
cup of butter for cup cakes, 
level teaspoon of salt, 
teaspoons of baking powder, 
pint of liquid for batters, 
measures flour for bread, 
pint of sour milk, 
cup of molasses, 
pound of meat. 



+ Time lor Baking 

Loaf Bread 45 

Rolls and Biscuit 10 

Graham Gems.... 30 

Gingerbread 20 

Sponge Cake 45 

Plain Cake 30 

Fruit Cake 2 

Cookies 10 

Bread Pudding 1 

Rice and Tapioca 1 

Indian Pudding 2 

Steamed Pudding 1 

Steamed Brown Bread 3 

Custards 15 

Pies \ 30 

PJ- TI Pudding . 2 



to 60 
to 20 

to 30 
to 60 
to 40 
to 3 
to 15 
hour, 
hour, 
to 3 
to 3 
hours, 
to 20 
to 45 
to 3 



minutes 

minutes' 

minutes' 

minutes, 

minutes. 

minutes. 

hours. 

minutes. 



hours, 
hours. 

minutes, 
minutes, 
hours. 



Time for Vegetables 

Greens Dandelions 1% hours. 

Spinach 25 to 30 minutes. 

String Beans 1 to 2 hours. 

Green Peas 20 to 30 minutes. 

Beets 1 to 3 hours. 

Turnips 1 to 3 hours. 

Squash 1 hour. 

Potatoes, boiled 20 to 30 minutes. 

Potatoes, baked 1 hour. 

Corn 20 minutes. 

Carrots % to 1 hour. 

Asparagus 15 to 25 minutes. 

Cabbage . 1 to 3 hours. 



Time for Broiling 

Steak, 1 inch thick 4 to 6 minutes. 

Steak, 1% inch thick 8 to 15 minutes. 

Fish, small and thin >. 5 to 8 minutes. 

Fish, thick 15 to 25 minutes. 

Chickens ...20 to 30 minutes. 



Time for Meats 

Beef, underdone, per pound 9 to 

Beef, fillet of.. 20 to 

Mutton, leg, per pound 10 to 

Mutton, stuffed shoulder, per pound 18 

Veal, loin of, plain, per pound 15 to 

Veal, stuffed, per pound 20 

Pork, spare rib, per pound 15 to 

Pork, loin or shoulder, per pound. 20 to 

Liver, baked or braised ... 1 to 

Corned Beef, per pound 25 to 

Boiled (simmered) Beef, per pound 20 to 

Ham, per pound, after water begins to boil 15 to 

Bacon, per pound 15 

Chickens, baked, three to four pounds 1 to 

Turkey, ten pounds 3 

Goose, eight pounds 3 

Duck, tame 40 to 

Duck, wild 30 to 

Grouse, Pigeons, and other large birds 30 

Small birds 10 to 

Venison, per pound 15 

Fish, long and thin, six to eight pounds 1 

Fish, thick, six to eight pounds l^to 

Fish, small ...25 to 



10 minutes. 
40 minutes. 
12 minutes. 

minutes. 
18 minutes. 

minutes. 
20 minutes. 
30 minutes. 
1% hours. 
30 minutes. 
30 minutes. 
20 minutes. 

minutes. 
2 hours. 

hours. 

hours. 
60 minutes. 
40 minutes. 

minutes. 
15 minutes. 

minutes. 

hour. 
2 hours 
30 mi- 




op-overs, Hot and good for 
reakfast .The Bread, Rolls 

nd Pastry -will be a sue- 



ess for launch and Dinner. 
/Ve are well prepared. 

THE GUESTS ARE 
WELCOME. 



SHBURN -CROSBY- CO.- MINNEAPOLIS 







SOUP should be an important factor in the dietary of every 
household, the clear soups are used as stimulants to flagging 
appetites and as food of easy assimilation for both old and 
young. The cream soups and purees are most nutritious and 
hearty. 

Soups are grouped into two main classes: soups made with 
meat stock and soups made without meat stock. 

Soups made with meat stock are classified as follows : 
BOUILLON : Made from lean beef, clarified and seasoned. 
Exception, Clam Bouillon. 

CONSOMME : Made from more than one kind of meat, 
highly seasoned with herbs and vegetables, usually cleared. 

BROWN SOUP STOCK : Made from lean beef browned and 
highly seasoned. 

Soups made without stock are as follows : 

CREAM SOUP : Made of vegetables or fish, with milk and 

a small amount of cream and seasonings. Always thickened. 
/ 

PUREE: Made by adding the pulp of cooked vegetables to 
milk or cream. The milk is thickened with flour or corn starch 
in order to bind the solid and liquid parts together. Puree is 
generally thicker than cream soup. Stock is sometimes added. 

BISQUE : Made from shell fish, milk and seasonings. 

REMARKS 

Meat soups can be made from left-overs, scraps, trimmings, 
bones, etc., from roasts and steaks, or from cheap cuts of fresh 
meats. For the latter select fore or hind shins, cuts from neck or 
shoulder, or lower part of the round. Always select the tougher 
parts, as they are richer in extractives and soluble albuminoids. 
Use all parts of meat, bone, lean and fat, and in the proportion of 
two-thirds lean meat to one-third bone and fat. The meat fur- 
nishes the soluble albuminoids or muscle-making food and 
extractives rich in mineral salts and flavor. The bones yield up 
gelatine and mineral matter. Gelatine is also obtained from the 
cartilage, ligaments, skin and tendons. 

In soup making some of the fat is absorbed, the remainder 
should be removed. In general, all albuminoids coagulate much 
below the boiling point and are soluble in cold salt water, hence 
the rule : ALWAYS MAKE MEAT SOUPS WITH COLD WA- 
TER TO WHICH SALT HAS BEEN ADDED, AND GRADU- 
ALLY HEAT TO BOILING POINT BUT NEVER BOIL. 

There are many useful utensils on the market for soup 
making ; the necessary ones, however, are a four quart porcelain 
or granite kettle, with a tight-fitting cover, colander, puree 
strainer, fine sieve, and skimmer. 

The modern fireless cooker is an excellent contrivance for 
soup making. 

SOUP MAKING 

Wipe the meat with a damp cloth, separate meat, bone and 
fat. Cut the meat into 1 inch cubes, place all in kettle, allowing 
1 pint of cold water to every pound of meat, bone and fat, and 1 
tea c poon of salt to every quart of water. Heat gradually to 
boiling point and cook at low temperature for six or seven hours. 
Seasoning, except salt, is generally added the last hour of cooking. 



During cooking a scum will rise on top of soup, which 
contains coagulated albuminoid juices. These give to soups the 
chief nutritive value. Many, however, prefer clear soup and 
have them removed. 

Strain soup and cool quickly to avoid fermentation. A cake 
of fat forms on stock when cold which excludes the air and should 
not be removed until stock is used. To remove fat, run a knife 
around edge of bowl and lift out the fat. If any remains, 
remove by passing a cloth wrung out of hot water around the 
edge and over the surface. Save the fat for drippings. 

TO CLEAR SOUP : Allow the white and shell of 1 egg for 
each quart of stock. Break egg, beat slightly; break shell in 
small pieces, and add to the cold stock. Set over the fire, 
stirring constantly until boiling point is reached. Boil two 
minutes, simmer twenty minutes, skim, strain through double 
thickness of white cheesecloth placed over a fine sieve. This is 
now ready to serve as clear soup, simply heating to the boiling 
point. If you wish to season soup more highly add seasoning to 
stock before clearing. 

THICKENING SOUPS: Soups are thickened with flour, 
cornstarch, or rice flour. Mix the flour with a very little cold 
water or milk until it is a smooth paste. Then add more liquid 
until it can be poured easily into the hot soup. Cook the soup 
fifteen or twenty minutes after thickening is added. 

Where butter and flour are used melt the butter and when 
melted and bubbling stir in the flour quickly; cook together. 
Then add gradually about a cup of the hot soup, let it cook, 
thicken, and then stir it into the soup. Cook for 15 minutes. 

Soup may be thickened with bread instead of flour. The 
bread should be dried and browned slightly and added to a small 
amount of stock, simmered until soft and crushed to a panada. 
Then dilute with more soup. One-half cup of dried bread for a 
quart of finished soup will be quite as thick as most people like. 
The German rye bread is excellent for this purpose. 

GLAZE is simply clear stock boiled down to one-fourth ot its 
original amount. Put 2 quarts of rich, strong stock into a saucepan 
and boil it uncovered until reduced to 1 pint. It should have a 
gluey consistency and will keep a month if put in a closely covered 
jar in a cool place. It is useful in browning meats or for enriching 
a weak stock or gravy, or adding flavor and Consistency to sauces. 

The water in which vegetables have been cooked is rich in 
mineral salts and flavoring. This is known as VEGETABLE 
STOCK and should be used whenever possible. Water in which 
foods as macaroni, rice, barley, etc., are cooked is rich in starch 
and sugar products and should be retained for soup. 

SEASONINGS : With but a small outlay one can keep a sup- 
ply of what is essential for the seasoning of soup. Sweet herbs, 
such as thyme, savory, marjoram, parsley, etc., may be dried in the 
fall and kept in air-tight cans. Celery roots or dried celery leaves 
are richer in flavor than the stalk. Celery seed or celery salt 
may be substituted for these. Spices, including cloves, allspice, 
whole pepper and stick cinnamon, should always be 
kept on hand. 

Flour, corn starch, arrowroot, tapioca, sago, 
pearl barley, rice, bread, or eggs are added to give 
consistency and nourishment. 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscu>> 




SOUPS MADE WITH MEAT STOCK 
Plain Brown Soup Stock 



% bay leaf 

6 peppercorns 

4 cloves 

2 sprigs parsley 

1 tablespoon salt 



6 Ibs. shin of beef 

4 qts. cold water 

Carrot ^ 

Onion I % cup each, cut 

Turnip f in cubes 

Celery J 

Wipe beef with wet cloth and cut in inch cubes. Brown % 
of this in marrow from the marrow-bone. Put this with remain- 
ing % of meat, with bone and fat, into kettle. Add salt and 
water. Let stand at least one hour. Then heat very slowly to 
boiling point. Reduce temperature, cover, and let simmer for six 
or seven hours. Add vegetables and seasonings the last hour of 
cooking. Strain and cool quickly. 

Bouillon 

For receptions or other large parties. It is simply beef tea 
on a large scale and should be prepared like a plain soup stock, 
allowing 1 pound of meat and bone to each pint of water. 
Season with pepper, salt, celery and onion, if liked. It is best 
made the day before it is served. Set on ice over night, remove 
every atom of grease, strain and clear according to the directions 
given, and serve hot or iced. 

Consomme 

3 Ibs. beef, lower part or round 1 tablespoon salt 
1 Ib. of marrow bone 6 peppercorns 

3 Ibs. knuckle of veal 3 cloves 

3 qts. water 2 sprigs thyme 

Carrot -^ 2 sprigs parsley 

Turnip I % cup each, cut % bay leaf 

Celery j in dice 

Onion J 

Cut the beef in 1 inch cubes and brown % of this in fat from 
the marrow bone. Put remaining % in kettle with cold water 
and salt, add veal cut in pieces, browned meat and bones. Let 
stand one hour. Heat slowly to the boiling point, let simmer six 
hours, removing scum as it forms on surface. Scald the vegeta- 
bles and add with the seasonings the last hour of cooking. 
Strain, cool quickly, remove fat, and clear. 

Beef Puree 

1 pt. beef broth 1 egg yolk 

1 tablespoon sago 2 oz. raw beef 

Soak sago one-half hour in enough water to cover, stir into 
hot broth and cook until soft, add egg yolk mixed with a little 
broth and the beef, free from fat, and reduce to a pulp. Cook 
three minutes. 



Winter Julienne 



1 qt. brown stock 

1 pt. mixed vege- 
tables. 



/celery 



teaspoon salt 
saltspoon peppercorns 



)orn 
^cabbage 

Cut celery and turnip into dice. Cut carrot into match 
shaped pieces, slice onion. Cabbage should be coarsely chopped. 
Cook the vegetables in boiling salted water until tender. Drain 
them and add to the soup a few minutes before serving. A 
richer soup may be had by retaining the vegetable stock. 

Summer Julienne 

To 1 quart consomme add % cup each, cooked peas, string 
beans, asparagus tips, and onion cut in rings, salt and pepper if 
needed. Heat to boiling point and serve. 

Left-Over Soup 

% teaspoon celery seed 1 clove 

1 tablespoon salt 4 peppercorns 

Use bones and trimmings from roast beef, beefsteak, bones, 
and trimmings, mutton chop bones, any cold vegetables, except 
squash, cold cooked eggs, crusts of bread, and gravies, if any. 

For 6 pounds of meat use 4 quarts of cold 
water, add seasonings, and let simmer six to eight 
hours, until the meat is in rags and the water reduced 
to one-half. Strain and set away for stock. 




Ox- Tail Soup 

1 ox-tail 1 tablespoon salt 

1 qt. brown stock Few grains cayenne 

Wash and cut ox-tail in small pieces, dredge one-half of 
joints with Gold Medal flour, sprinkle with salt and pepper and 
brown in hot fat. Add to the rest and simmer until perfectly ten- 
der, in enough water to cover. Take out the browned joints and 
boil the rest to rags. Strain, cool, and remove the fat. Reheat 
this stock, add the brown stock, salt and pepper, and the 
reserved joints. 

Jugged Soup 

6 potatoes % cup rice 

1 onion 3 qts. water 

6 tomatoes, or 1 tablespoon salt 

2 cups canned tomatoes 1 tablespoon sugar 
1 turnip 5g teaspoon pepper 

1 can peas 1 pinch allspice 

1 grated carrot 

Slice vegetables and place with seasonings in alternate layers 
in the bottom of a stone crock with a cover. Boil any carcasses 
of cold fowl, bones of waste meat, or steak with trimmings, in 
3 quarts water, until reduced to 2 quarts. Strain, cool and 
remove fat. Pour the broth over the vegetables, put on the 
cover, and seal with paste to keep in the steam. Set jar in pan of 
hot water. Place in oven and cook from four to six hours. 



Calfs Head or Mock Turtle Soup 



calf's head 

qts. brown stock 

qts. water 

sliced onion 
carrot cut in dice 



cup 



2 tablespoons butter 



4 tablespoons Gold Medal flour 

6 cloves 

1 blade mace 

6 allspice berries 

1 chili 

2 sprigs thyme 

1 tablespoon salt 



Clean calf s head thoroughly cut in half and wash in salt 
water. Remove brains and tie them in coarse muslin, to be 
cooked separately. Cook calf's head until tender (about five 
hours), in 4 quarts salted water. Remove meat from bones, 
return bones to the kettle, add vegetables and seasonings, and 
boil until the water is reduced to 2 quarts. Strain and cool. 
Remove fat and add the brown stock. Then melt and brown the 
butter, add flour, cook until smooth, combine with soup for 
thickening and simmer for five minutes. Cut tongue into dice. 

Chop the meat fine. Cook the brains twenty minutes and 
pound with the chopped meat. Season with salt, pepper and 
thyme. Add a little beaten egg to bind it together, shape in 
small balls and fry them brown in a little butter. Put meat balls 
and diced tongue into a tureen and strain the hot soup over 
them. 

The soup is usually served with thin slices of lemon and 
sometimes a teaspoon of catsup is added. 

The soup may be put up in sterilized glass jars. 

Thick Vegetable Soup 



1 qt. sediment 

1 qt. boiling water 

Turnip ) 

Carrot \ cup each, diced 

Onion ) 



Celery ) 

Cabbage 1 cup each, diced 
Potatoes ) 

\ cup cooked pearl barley 
Few grains pepper 
1 teaspoon salt 
Scald turnips, onions, carrots and cabbage in boiling water. 
Cook in 1 quart boiling salt water for thirty minutes. Add 
1 quart of sediment left from clear soup, potatoes, celery, pearl 
barley, and more salt if needed. Let simmer until vegetables are 
tender. 

Tomato Soup, with Stock 



6 tomatoes, or 

1 qt. canned tomatoes 

1 onion 

2 cloves 

6 peppercorns 



Bit of celery root, or 

% teaspoon celery seed 
1 tablespoon Gold ; for every 
Medal flour - quart of 

1 tablespoon butter ) soup 



Take bones and trimmings from roast beef and any other 
scraps of meat or bone. Put in kettle and cover with cold water, 
twice as much water as meat. Add seasonings and cook for four 
hours. Skim off fat, add tomatoes, and cook thirty minutes. 
Skim out bones and meat and strain liquor through a puree 
strainer, rubbing all tomato pulp through. Heat and thicken 
with Gold Medal flour, cooked in the butter. 



GOLD MEDAL FLOUR It's a Cake Flour It's a Pastry Flour. 



Okra Soup 



1 qt. okra 5 qts. water 

2 qts. tomatoes 1% tablespoons salt 

5 Ibs. shin of beef Few grains cayenne 

Cut the okra in short bits, skin and slice the tomatoes, cut 
meat in thin slices across the grain, and put all together in kettle, 
with seasonings and water. Bring to a boil and skim well. 
Simmer steadily six or seven hours. Remove all bones and 
unsightly pieces. Skim off grease before serving. 

White Stock (from Veal) 

6 Ibs. knuckle of veal Celery root, or 

4 qts. cold water % teaspoon celery seed 

1 tablespoon salt 1 onion 

6 peppercorns 

Wipe the veal, cut the meat fine and break the bones. Put 
it into the kettle with the cold water and salt. Skim as it boils, 
and when clear add the seasonings. Simmer until the bones are 
clean and the liquor reduced one-half. Strain, and when cool 
remove the fat. Use it for white or delicate soups. 

Velvet Soup 

One quart of any kind of good white stock, J^ cup cream; 
season to taste and pour boiling hot on the beaten yolks of 
4 eggs, diluted with % cup cream. Reheat and serve at once in 
bouillon cups. 

White Soup (from Chicken) 

3 or 4 Ibs. fowl 1 pt. cream 

3 qts. cold water 1 tablespoon butter 

1 tablespoon salt 1 tablespoon corn starch 

6 peppercorns 1 teaspoon salt 

1 tablespoon chopped onions 1 saltspoon white pepper 

2 tablespoons chopped celery 2 eggs 

Singe, clean and wipe the fowl. Cut off the legs and wings, 
and disjoint the body. Put it on to boil in cold water. Let it 
come to a boil quickly, because we wish to use the meat as well 
as the water, and skim thoroughly. The meat may be removed 
when tender, and the bones put on to boil again. (Use the meat 
for croquettes or other made dishes.) Add the salt and vege- 
tables. Simmer until reduced one-half. Strain and when cool 
remove the fat. For 1 quart of stock allow 1 pint of cream or 
milk. If cream, use a little less flour for thickening. Boil the 
stock, add the butter and flour, cooked together, and the 
seasoning. Strain it over the beaten eggs, stirring as you pour, 
or the eggs will curdle. The liquor in which a fowl or chicken 
has been boiled, when not wanted for any other purpose, should 
be saved for white soup. If the vegetables and spices are not 
boiled with the fowl, fry them five minutes without burning, add 
them to the stock, and simmer fifteen minutes. From Mrs. 
Lincoln's "Boston Cook Book." 

Southern Chicken Soup 

1 3-lb. fowl 2 teaspoons salt 

2 qts. cold water % teaspoon pepper 

3 tablespoons cooked rice 1 teaspoon minced parsley 

Cut all the meat from fowl, reserving the breast whole. Cut 
the rest into bits, break the bones, and put them with the meat 
and salt water into the kettle. Place the breast on top of the 
other meat. Cook four hours. Remove the breast as soon as 
tender. Skim often at first, strain and add rice and breast cut in 
dice, also seasonings and parsley. 

Soup a la Reine 



1 small piece mace 

3 tablespoons butter 

1 tablespoon Gold Medal flour 

1 pt. cream 

1 tablespoon salt 

% teaspoon pepper 



1 large fowl 

3 qts. cold water 

1 cup rice 

1 sliced carrot 

1 sliced turnip 

1 small piece celery 

1 onion 

Cook whole fowl in salt water until tender, skim off the fat. 
Cook rice and vegetables in butter slowly for fifteen minutes, 
remove vegetables and add to the broth. Cook flour in the butter 
and add with mace and pepper to the soup. Cook all together 
slowly for two hours. Remove fowl. Chop and pound the 
breast of the fowl very fine. Rub the soup through a fine sieve, 
add the pounded breast, and again rub the whole through a 
coarse sieve. Add cream and reheat. 



PUREE 
Cream of Asparagus 

1 can asparagus 6 peppercorns 

2 qts. white stock J^ teaspoon salt 

2 tablespoons butter Jg can cream 

3 tablespoons Gold Medal flour 

Cut off tips of asparagus and reserve. Add stalks of aspara- 
gus with the seasoning to the stock. Boil thirty minutes. Strain 
through puree, thicken with Gold Medal flour cooked in melted 
butter. Add the asparagus tips and cream. Bring to boiling 
point and serve with croutons. 

Cream of Cauliflower Soup 



1 tablespoon Gold Medal flour 
% teaspoon salt 
Few grains cayenne 



\ cauliflower 

1 pt. chicken or veal stock 

1 pt. milk 

Jg cup cream 

Soak cauliflower head down in cold salt water one hour. Cook 
cauliflower in boiling salt water twenty-five minutes. Heat stock 
and milk. Cut off and reserve the flowerlets from the cauliflower. 
Rub the rest through a puree strainer and add to the hot soup. 
Thicken with Gold Medal flour cooked in butter, add seasonings 
and flowerlets and serve with Imperial sticks. 

Puree of Chestnuts 

1 pt. chestnuts 1 tablespoon butter 

1 pt. milk Salt and pepper 

1 cup cream 1 egg 

Scald the milk. Shell and blanch chestnuts. Cook till very 
soft in boiling salted water to cover. Mash them in the water 
left in the pan, and rub them through a fine strainer into the 
scalded milk. Add the cream, salt, pepper and butter. Heat, 
and when ready to serve stir the beaten egg in quickly and serve 
at once with croutons. Mrs. D. A. Lincoln. 



Black Bean Soup 



1 cup black beans 

3 pts. water 

1 small onion 

2 hard boiled eggs 
1 small lemon 



sliced 



1 oz. fat meat 

2 teaspoons salt 
1 clove 

% teaspoon pepper 
Few grains cayenne 



Soak beans over night ; in the morning drain and add cold 
water, with meat, onion and clove. Simmer three hours, or 
until beans are soft. Add more water or stock as water boils 
away. Rub through a puree strainer. Season with salt and 
pepper. Be sure the beans are thoroughly cooked or the soup 
will have a granular feeling to the tongue. Serve in tureen, over 
the sliced eggs and lemon. 

Puree of Lentils 

3 pts. of lentils 1 small onion 

2 qts. broth 1 sprig of parsley 

4 oz. salt pork 1 teaspoon sugar 
2 tablespoons Gold Medal flour 2 teaspoons salt 

2 leeks 

Wash and pick over the lentils and soak over night in cold 
water. In the morning drain. Put in kettle with cold water to 
cover, add vegetables and salt pork. Boil until the beans fall to 
pieces. As the water evaporates, add broth. When tender, rub 
all through a puree. Remove fat, thicken with Gold Medal flour 
cooked in butter, add sugar and salt, cook for five minutes and 
serve. 

Puree of Lima Beans 

1 pt. Lima beans 1 tablespoon Go!d Medal flour 

6 pts. cold water 2 teaspoons salt 

3 small tomatoes % teaspoon pepper 
1 tablespoon butter Few grains cayenne 

Soak beans over night if dry ; in the morning drain and add 
cold water. Cook until soft, rub through a sieve, add salt, pepper 
and cayenne. Reheat soup, melt butter, add Gold Medal flour, 
cook together until perfectly smooth, add 1 cup of soup, stirring 
all the time. Add to the remainder of the soup. Slice the 
tomatoes very thin, add to the soup and cook 
three minutes. Soup stock or the thin part of a can 
of tomatoes may be used to cook the beans with in 
place of the water. 



GOLD MEDAL FLOUR It's a Biscuit Flour It's a Bread Flour. 




Mutton Broth 



Few grains pepper 
% cup barley 



3 Ibs. mutton 
2 qts. cold water 
1 teaspoon salt 

Wash and soak barley over night. Wipe meat, remove skin 
and fat, and cut in pieces. Put in kettle with bones and season- 
ings and cover with cold water. Bring to boiling point and sim- 
mer until meat is tender, strain. Remove fat. Reheat and add 
barley, and cook until barley is tender. 

SOUPS MADE WITHOUT MEAT 

In soups made without meat the foundation is usually milk 
and, as the milk should be cooked below the boiling point, a 
double boiler is essential. In the following recipes where the 
expression "scald the milk" is found, it always means cooked in 
a double boiler. 

Foundation for Cream Soups 



BISQUES 
ift Oyster Soup 

9 tahW 



teaspoon salt 
saltspoon white pepper 
speck of cayenne 



1 qt. milk 1 

1 tablespoon butter Jg 

1 teaspoon chopped onion 1 
1 tablespoon Gold Medal flour 

Scald milk with the onion. Melt butter, add Gold Medal 
flour and cook until frothy, but be careful not to let the butter 
brown ; add 1 cup of the hot milk slowly and cook together until 
thickened. Return to the double boiler. Add seasonings. It is 
now ready to finish in any way. 

Cream of Tomato Soup 

(Mock Bisque) 



Jg can tomatoes 

1 qt. milk 

.' teaspoon soda 

1 slice onion 

3 tablespoons butter 



3 tablespoons Gold Medal flour 

1 teaspoon salt 

Jg teaspoon sugar 

% teaspoon white pepper 

Few grains cayenne 



Scald milk with onion, remove onion and thicken milk with 
Gold Medal flour cooked in melted butter. Cook tomatoes with 
sugar fifteen minutes, add soda. Rub through puree strainer, add 
seasonings. Combine mixtures immediately before serving. 

Potato Soup 

1 qt. milk 1 teaspoon salt 
3 potatoes Few grains pepper 

2 slices onion Few grains cayenne 

2 tablespoons butter 1 teaspoon minced parsley 
1 tablespoon Gold Medal flour 

% teaspoon celery salt or celery stalk 

Cook potatoes in boiling salted water until soft, drain, rub 
through puree strainer. Scald milk with onion and celery stalk; 
remove onion and celery and add milk slowly to potatoes, stirring 
constantly. Melt butter, add dry ingredients, stir until well 
mixed, then add to hot soup. Add also the minced parsley and 
cook one minute before serving. 

Cream of Celery Soup 

Add 1 pint stewed and strained celery to the rule for 
"Foundation for Cream Soups" (see rule above) and strain slowly 
the combined mixture over a well beaten egg, stirring well. 

Duchess Soup 

1 qt. milk 2 tablespoons Gold Medal flour 

1 small onion 1 teaspoon salt 

3 egg yolks Few grains pepper 

2 tablespoons butter 2 tablespoons grated cheese 

Scald milk. Cook onion in butter until a golden brown, add 
Gold Medal flour and cook until frothy, blend with scalded milk 
and cook ten minutes. Rub through strainer and return to fire. 
Add cheese and seasonings. Beat yolks until light, dilute with 
Jg cup of soup, put in tureen and pour hot soup slowly over this, 
stirring briskly. 

Cream of Farina Soup 

1 pt. boiling water 3 egg yolks 

4 tablespoons farina 3 tablespoons cream 
1 pt. milk Jg teaspoon salt 

Moisten farina with 4 tablespoons cold water, stir 
slowly into boiling salted water, cover and let cook 
gently for thirty minutes. Add the scalded milk slowly. 
Beat yolks, add cream and blend with the soup. 




qt. oysters 2 tablespoons Gold Medal flout 

1 qt. milk 1 teaspoon salt 

2 tablespoons butter Few grains pepper 

Drain oysters through wire strainer placed over bowl, reserve 
the liquor. To wash: Pour over the oysters cold water, using 2 cups 
water to each quart of oysters. Examine each oyster for bits of shell. 

Put the liquor on to boil, skim, and strain through double 
cheesecloth. Scald the milk, thicken with Gold Medal flour 
and butter cooked together; cook the oysters in the cleared 
liquor until they grow plump and the edges curl. Add this to 
the milk foundation with seasonings, and serve. 

Oyster Stew 

1 qt. oysters Jg saltspoon pepper 

1 cup liquor 1 tablespoon butter 

Jg cup water 1 tablespoon rolled cracker 

Jg teaspoon salt Jg cup milk or cream 

Clean and pick over oysters as for oyster soup. Heat oyster 
liquor and water to boiling point, strain and add oysters. Cook 
until oysters grow plump and edges curl. Add seasonings, butter 
and cracker crumbs; add scalded milk or cream before serving. 
A few grains of nutmeg add to the flavor. 

Shrimp Soup 

1 qt. oysters 1 tablespoon butter 

1 pt. shrimps Jg teaspoon salt 

1 pt. water or veal stock Few grains pepper 

1 tablespoon Gold Medal flour Jg cup cream 

Clean and pick over oysters. Boil liquor with water or stock; 
skim and strain. Thicken with Gold Medal flour cooked in 
melted butter, add seasonings. Remove black vein or any shells 
from the shrimps and cut fine. Add shrimps, oysters and cream 
to the soup and cook until oysters are plump and edges curl. 

Bisque of Crab 

4 large crabs 1 tablespoon butter 

3 pts. white stock 1 tablespoon Gold Medal flour 

1 cup rice Jg teaspoon salt 

1 cup cream F~ew grains peppei 

Wash and boil crabs, open them and take out meat. Cut 
fine and pound in a mortar. Add the washed rice and crabs to 
the stock and simmer thirty minutes. Rub through a sieve. 
Bind with butter and flour cooked together; add cream and 
seasonings, reheat and serve. 

Swedish Fish Soup 

12 small pan fish 1 small onion 

2 qts. cold water 2 leeks, 1 cooked Deet 
Jg cup dry mushrooms 4 sprigs parsley 

Jg small cabbage 1 tablespoon salt 

Skin and bone fish; cook heads and bones for thirty minutes 
in cold water with salt and mushrooms. Egg and crumb the 
pieces of fish and fry in smoking hot fat, drain on brown paper. 
Cut cabbage fine and cook with chopped onion and leeks in 

3 cups of boiling salted water for thirty minutes; the last five min- 
utes add the chopped beet and parsley. Strain the fish broth upon 
them. Put the fried fish in the tureen and add the soup. 

Small dumplings are often added and sometimes part of the 
fish is minced fine and mixed with them. 

Green Turtle Soup 

1 10-lb. turtle 10 whole cloves 

4 qts. cold water Jg teaspoon peppercorns 

1 tablespoon salt 2 bay leaves, Jg bunch herbs 

% cup butter 2 onions 

4 tablespoons Gold Medal flour 2 tablespoons parsley minced 
1 cup Madeira wine 8 hard boiled eggs 

Kill the turtle by cutting off head with a very sharp knife. 
Hang up by the tail and let it bleed for twelve hours. Separate 
upper from lower shell, being careful not to cut the gall bladder; 
cut the meat from the breast in slices and reserve; remove the 
gall bladder and entrails and throw them away. Cut the fins off 
as near the shell as possible. Place the upper and lower shell in 
a large kettle, pour over 4 quarts of cold water, simmer gently 
until bones fall apart. Put into soup kettle the head, fins, liver, 
lights, heart and all the meat; add all the seasonings, cover with 
liquor in which the shells were boiled and simmer until meat is 
thoroughly done; strain the mixture through a fine sieve. Melt 
the butter and brown in it the onion chopped fine, add the flour 
and cook together until brown. Add a pint of the soup, a little at 
a time, and cook until smooth, combine with rest of the soup. Add 
the cut meat, the hard boiled eggs chopped fine and lastly the wine 



GOLD MEDAL FLOUR It's a Pastry Flour It's a Cake Flour. 



CHOWDERS 
Corn Chowder, No. 1 



Noodles 



1 doz. ears sweet corn or 1 

qt. canned corn 
1 pt. potatoes diced 
1^ inch cube of fat salt pork 
1 small onion 



2 tablespoons Gold Medal flour 

1 qt. milk 

2 teaspoons salt 

3g teaspoon pepper 

2 hard boiled eggs 



If fresh corn is used cut each row of kernels and scrape corn 
from cob. Boil cobs twenty minutes with water to cover. 
Cook potatoes in boiling salted water, drain. Chop the fat and 
try out in kettle. Add onion and cook five minutes. Dredge 
with the flour. Add 1 cup of water in which cobs were cooked ; 
potatoes, corn, milk and seasonings. Simmer ten minutes. Cut 
eggs in rings and add to the chowder when ready to serve. 

Corn Chowder, No. 2 



2 tablespoons Gold Medal flour 

1 pt milk 

1 pt. croutons 

2 hard boiled eggs 



1 qt. raw sweet corn 
1 pt. potato dice 
1 teaspoon salt 
1 saltspoon pepper 
% cup butter 

Cut each row of kernels, and scrape the raw corn from the 
cob. Boil the cobs twenty minutes in water to cover. Pare and 
cut the potatoes into small dice. Pour boiling water over them, 
drain and let them stand while the corn-cobs are boiling. Re- 
move the cobs, add the potatoes, salt and pepper. When the 
potatoes are nearly done, add the corn and milk and cook five 
minutes. Cook the flour in the hot butter, add 1 cup of the corn 
liquor, and when thick stir it into the chowder. Add the eggs, 
whites chopped fine, and yolks rubbed through a strainer. Serve 
with croutons. Mrs. D. A. Lincoln. 

Fish Chowder 

4 Ibs. fish 1 qt. scalded milk 

7 large potatoes cut in % inch 1 tablespoon butter 

slices 8 butter crackers 

1 onion minced 1 tablespoon salt 

% Ib. salt pork % teaspoon pepper 

Cod, bass or haddock may be used. Remove the skin, but 
reserve the head and tail, which, with the backbone, should be 
placed in a kettle, 2 cups of cold water added, and bring slowly 
to boiling point; cook twenty minutes. Cut flesh in two inch 
pieces and set aside. Parboil potatoes ten minutes in enough 
boiling water to cover, and drain. Cut pork in dice and fry in an 
omelet pan with onion and when a light brown put onion and fat 
in a kettle; add potatoes, seasonings, liquor drained from the 
bones, and 2 cups boiling water; add the pieces of fish. Cover 
and simmer fifteen minutes; add butter and hot milk. Split 
crackers, put in tureen, and pour the hot chowder over them. A 
cup of fine cracker crumbs may be added if a thicker broth is 
desired, or 2 eggs may be beaten light and mixed with the hot 
milk before it is added to the chowder. 

SOUP GARNISHINGS AND FORCEMEATS 
Croutons 

Cut one-third inch slices of stale buttered bread, from which 
crusts have been removed, into one-half inch cubes, brown in oven. 

Imperial Sticks 

Cut one-third inch slices of stale buttered bread into three- 
fourth inch strips and brown in oven. 

Royal Custard 

4 eggs % teaspoon salt 

1 egg white Few grains nutmeg 

1 gill cream Few grains cayenne 

Beat the egg and seasonings together, add 1 gill of cream or 
the same quantity of milk, strain through fine strainer into but- 
tered timbale moulds. Set these moulds in saucepan with boiling 
water reaching to one-half their height, bake until firm. Cool, 
cut in slices or fancy shapes and add to consomme. % teaspoon 
of onion juice may be added before cooked. 

Royal Custard with Chestnuts 



% teaspoon salt 
Few grains cayenne 



i egg yolks 

3 tablespoons white broth 
1 large French chestnut 

Boil chestnut until mealy, pound and crush to a paste, mix with 
the broth. Beat eggs and seasonings and combine with the broth 
mixture, pour in buttered moulds, place in hot water and bake 
until firm. Cool, remove from moulds and cut into fancy shapes. 



teaspoon butter 
teaspoon salt 



% Ib. Gold Medal flour 1 

' eggs 1 

2 tablespoons lukewarm water 

Sift flour and salt, rub in butter, add gradually the beaten 
eggs and water, knead the paste for ten minutes, roll out as thin 
as possible and set aside to dry for fifteen minutes; cut into 
strips two inches wide, shred each strip into narrow, match-like 
pieces, let dry on board for thirty minutes. The batter may be 
rolled as a jelly roll and cut into thin slices. These little, dried 
whorls when dropped into the hot soup will unroll into ribbons of 
paste. 

When needed, cook twenty minutes in boiling salted water, 
drain and add to consomme. The noodles may be cooked in 
consomme, but you will not have as clear a soup. 

Noodles may be served as a vegetable. Drain noodles when 
cooked and mix with % cup of coarse bread crumbs fried in butter, 
reserving part of the crumbs to put over the top. * This is an 
excellent dish to serve with fried chicken. 

Noodles are often prepared like macaroni, with cheese and 
Tomato Sauce. 

Marrow Balls 

1 tablespoon finely cut 1 teaspoon chopped parsley 

marrow fat 1 teaspoon beaten eggs 

3 tablespoons fine stale bread Salt and pepper 

crumbs 

Mix ingredients and work to a smooth paste, form in balls 
the size of a filbert, drop into boiling soup and cook for ten 
minutes. 

Spinach Balls 

Equal bulk of finely chopped spinach that has been well 
seasoned, and very fine dry bread crumbs. Season highly with 
pepper, salt and cayenne. Add enough white of egg to moisten 
well, then stand aside to stiffen. Shape in balls size of a hickory 
nut ; poach in the hot soup for five minutes, and serve three or 
four to each plate of clear soup. They are especially pretty in 
cream of spinach soup. 

Sponge Balls 

Put the whites of 2 eggs in a teacup, fill the cup with milk 
and pour the contents into a stewpan; add 1 teacup of Gold 
Medal flour and 2 tablespoons of melted butter ; stir well over 
the fire until the batter is thick and smooth ; set it to cool, after 
which stir into it the 2 yolks, a few pinches of salt, a little mace 
(if liked), and drop into the boiling hot soup, a teaspoonful at a 
time. Cook from eight to ten minutes. Mrs. Bayard Taylor's 
Letters to Young Housekeepers. 



Pate a Choux 



1 tablespoon butter 
% cup water 



5 tablespoons Gold Medal flour 
% teaspoon salt 
1 egg 

Heat butter and water to boiling point, add Gold Medal 
flour, all at once, and stir vigorously until mixture leaves the 
sides of pan ; remove from fire, cool, add egg unbeaten, and stir 
until well mixed. Let paste stand for one-half hour, then drop 
small pieces from tip of teaspoon into hot, deep fat, fry until 
crisp and brown ; drain on brown paper. To be served in clear 
soups. 

Forcemeat Balls 

% cup lean veal or chicken 1 egg white 
% cup stale bread crumbs % teaspoon salt 

Jg cup milk Few grains pepper 

2 tablespoons butter Few grains nutmeg 

Cook bread and milk to a paste, add melted butter and egg 
white stiffly beaten, and seasonings. Pound meat and add to the 
mixture. Then force all through a coarse strainer. Form into 
almond-shaped balls between two spoons. Cook ten minutes in 
stock that must only simmer. 

Ham Dumplings 

Proceed as above, using lean ham with parsley or a few 
drops of onion juice; leave out salt and nutmeg. 
Chop fine and pound to a paste. Shape in larger 
balls and cook in stock. They should be as light 
as sponge and may be served in consomme. 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 





MEAT is the name given to the flesh of all animals used as 
food. It is chiefly composed of albuminoids, fat, mineral 
matter and water. Albumen is a substance found in the 
blood and muscle. It is soluble in cold water and is coagulated by 
heat. It begins to coagulate at 134 degrees F. and becomes 
solid at 160 degrees F.; hence, the meat should be cooked in water 
below the boiling point, and a high temperature used in broiling 
and roasting in order to quickly sear the surface and retain the 
juices. 

Meat should be uniform in color, firm and elastic to the 
touch. In selecting cuts of meat, remember the tender cuts are 
the most expensive, but the cheaper cuts are the most nutritious 
and highly flavored. 

Remove meat from paper as soon as it comes from the 
market. Wipe with a damp cloth and keep in a cool place. 

METHODS OF COOKING 

ROASTING: All meat should be placed at least one inch 
from the bottom of the baking pan, using trivet or rack made for 
the purpose. Rub the joint well with salt and pepper, and 
dredge with as little flour as will insure a dry surface. Very lean 
meat is improved by having thin slices of fat meat, either bacon 
or pork, or its own fat, laid over the surface at first until there is 
sufficient drippings to baste with. The oven and pan should be 
hot at first, then gradually reduce the heat. Baste frequently 
with equal quantities of fat drippings and water. (For time see 
the table.) 

When done remove roast to a hot platter, drain off the fat, 
add enough water to dissolve the glaze left in the pan, and use 
this for gravy, either "au jus" or thicken slightly with brown roux. 

This is a method for all roasts. The time varies with the 
kind of meat. 

BRAISING : Braising is particularly adapted for meats that 
are lacking in flavor or are tough. A deep pan with a close 
fitting cover is necessary. The covered pans sold as roasters are 
really braising pans and owe their excellence to the fact that the 
two parts fit together so tightly as to confine the steam, thus the 
meat is cooked in its own vapor. The most stubborn pieces will 
yield to the persuasion of a braising pan and become tender, 
especially if a few drops of lemon juice or other acid be added 
to the gravy in the pan. Braising also affords an 
opportunity to render coarse pieces savory by laying 
them upon a bed of vegetables or sweet herbs. 
Dry meats can be enriched by the process known as 
daubing. 




BROILING: Broiling is cooking by direct exposure to a 
heat over a gas flame or hot coals. The surfaces are seared by 
exposing the meat to great heat at first, thus preventing the 
juices from escaping. 

PAN-BROILING : Heat a cast-iron or steel frying pan to a 
blue heat. Rub it with a bit of fat meat till well oiled. Season 
the meat and lay in the pan just long enough to sear thoroughly, 
then turn and sear the othef side and continue turning often 
enough to keep the juices from escaping. Reduce heat and cook 
more slowly until meat is done. 
/ 

SAUTEING: To saute is to cook in a hot, shallow pan 
with a little fat, browning first one side and then the other. 

FRYING : To fry is to cook in hot fat, deep enough to 
cover the material to be cooked. Test for cooking as follows : 

For cooked materials a one inch cube of bread should turn 
golden brown in forty seconds. 

For uncooked materials a one inch cube of bread should turn 
golden brown in one minute. 

All mixtures not containing egg should be dipped in egg and 
crumbs to prevent food from absorbing fat. The albumen is 
hardened by the heat and forms a coating. Cook only a few 
pieces of the article at a time, reheating after each frying. Drain 
on brown paper. 

Utensils : Iron or granite kettle, wire egg beater, and brown 
paper to drain on. Wire baskets are nice to have, but not 
essential. 

The fats used are lard, cottolene and olive oil. 

To clear fat after using cut a raw potato into one-fourth inch 
slices and add to the cooled fat. Heat gradually and when 
potatoes are browned strain fat through cheesecloth placed over a 
strainer. If carefully strained each time the fat can be used 
repeatedly. 

BOILING : In boiling, as in roasting, the general principle 
is to subject the meat to a high degree of heat at first until a 
layer of albumen hardens over the entire surface. The tempera- 
ture should then be dropped much below boiling point and 
kept there until the gelatine and connective tissues are softened 
to almost the point of dissolving. Let the meat partly cool in 
the liquor, and if the slices are served on very hot plates they 
will be juicy, tender and well flavored. 

LARDING : Use a piece of salt pork fat. Shave off the 
rind as closely as possible, cut the fat in one-fourth inch strips, 
and cut these into strips the same width. With a larding needle 
draw these strips into the meat, leaving the stitches evenly 
distributed and in alternate rows until the whole upper surface is 
covered. 

DAUBING: When the large lardoons are forced through 
meat from surface to surface the process is called daubing. 



GOLD MEDAL FLOUR It's a Cake Flour It's a Pastry Flour. 



10 




Beef is the meat of a steer, ox or cow. Good beef should be 
fine grained in texture, bright red in color and well coated and 
marked with fat. 

Roast Beef 

A standing roast is one with ribs left in. A rolled roast is 
one with the ribs removed, the meat rolled and tied. 

The tip of the sirloin is considered one of the best pieces 
for roasting. The pan and rack should both be hot. Wipe and 
rub the joint with salt and pepper and dredge with Gold Medal 
flour. Have the oven hot for the first ten or fifteen minutes to 
sear the surfaces. Reduce heat, add water to cover the bottom 
of the pan and baste every fifteen minutes if a self-basting roaster 
is not used. Let the water cook away toward the last. After the 
meat is done remove this to a hot platter. Add 1 pint of hot 
water to sediment left in the pan after the fat has been poured 
off, place on the stove and scrape all the glaze from the bottom 
and sides of the pan. When it boils add a thickening made of 
2 teaspoons of Gold Medal flour rubbed smooth with 4 table- 
spoons of cold water, pouring it in slowly. Boil well, add salt 
and pepper to taste, and strain into a hot sauce bowl. 

Yorkshire Pudding 

2 eggs 1 cup Gold Medal flour 

1 cup milk % teaspoon salt 

Mix and sift salt and flour. Add the milk gradually to make 
a smooth paste. Beat eggs very light and add to the batter ; beat 
well, bake in hot, well greased iron gem pans for thirty-five min- 
utes. Baste with drippings from the beef after they are well risen. 
This batter may be poured into the roasting pan and baked, 
basting with beef drippings. 

French Roast 

If the piece of meat be lean or of second quality it will be 
improved by rubbing it well with a preparation of 4 tablespoons 
of salad oil, 2 tablespoons chopped parsley, 1 sliced onion, 2 bay 
leaves, juice of % lemon. Rub meat well and let it lie from 
eighteen hours to two days, turning in the dressing once or 
twice. Baste meat with the same dressing, adding salt and 
pepper to taste. Serve " au jus" as in plain roast. 

Fillet of Beef, Larded 

The true fillet is the tenderloin. A short fillet, weighing 
from two and a half to three pounds (the average weight from a 
very large rump) will suffice for ten persons at a dinner where 
this is served as one course, and if a larger quantity is wanted a 
great saving will be made if two short fillets are used. Remove 
from the fillet with a sharp knife every shred of ligament and 
thick, tough skin. Draw a line through the center and lard with 
two rows of pork, having them meet at this line. Dredge well 
with salt, pepper and Gold Medal flour, and put, without water, 
in a shallow pan. Roast for thirty minutes in a hot oven. Serve 
with Mushroom or Tomato Sauce, or with potato balls. If with 
sauce this should be poured around it. The time given cooks a 
fillet of any size; the shape being such that it will take one-half 
hour for either two or six pounds. Miss Parloa. 

Pot Roast 

Four to six pounds from the middle or face of the rump, or 
the round. Wipe with a clean wet cloth. Sear all over by 
placing in a hot frying pan with fat trimmings from the meat, and 
turning till all the surfaces are browned. Put in a kettle with 
1 cup of water and place it where it will keep just below the boil- 
ing point. Do not let the water cook entirely away, but add only 
enough to keep the meat from burning. Have the cover fitted 
closely to keep in the steam. Cook until very tender, but do not 
let it break. Add seasonings after the first half hour of cooking. 
Serve hot or cold. 

Broiled Beefsteak 

Wipe with cloth wrung out of hot water and trim oft any 
superfluous fat. Place on hot broiler, which has been rubbed 
with fat, cook over clear fire, turning every ten seconds the first 



minute to sear thface sures. Steak one inch thick requires six 
minutes if liked rare, eight minutes if well done. Remove to hot 
platter, season with salt and pepper and serve with Mushroom 
Sauce, Tomato Sauce, or Maitre d'Hotel Butter. 

Pan-Broiled Steak 

Wipe and trim as above, heating iron frying pan smoking hot 
and rub with fat. Lay the steak in the pan, sear each side quickly, 
then draw back to cook more slowly about four minutes, turning 
often. When done, lift to a [hot platter, add salt and pepper, 
dissolve the glaze in the frying pan in 2 or 3 tablespoons of hot 
water, pour over the steak and serve. 

Stewed Steak 

For this use a cut from the round. First pan-broil till well 
browned, add water to nearly cover and seasoning. Cover closely 
and simmer till very tender. Lift the meat to a deep platter, skim 
the gravy if it shows much fat, add to it 1 tablespoon Gold Medal 
flour wet in cold water, more salt and pepper if needed, and a few 
drops of catsup or horse radish. 

Beefsteak Pate 

Chop 1 pound of best round steak till it is a soft pulp. Sea- 
son highly with salt and pepper. Add a little of the tender fat 
also chopped fine. Mix two beaten eggs with 1 pint of milk. 
Pour this slowly into 1 cup of Gold Medal flour mixed with 1 
teaspoon of baking-powder. When well mixed, stir it thoroughly 
into the meat. Bake in a moderate oven about an hour. 



Beef Stew 

Ibs. lean beef from round, 

or 2% Ibs. if there is a 

bone 

qt. of water 
cups potatoes cut in % 

inch slices 



Turnip ) % cup each cut in % 
Carrot I inch cubes 
% small onion cut in thin 

slices 

3 tablespoons Gold Medal flour 
Salt and pepper 
Wipe meat with wet cloth, separate meat, bone and fat; try 
out some of the fat in frying pan, cut meat into 1^ inch cubes, 
sprinkle with salt and pepper and dredge with Gold Medal flour. 
Sear the meat in the hot fat, stirring constantly. When all sur- 
faces are well browned put in the kettle; cover and let boil up 
once, skim and then simmer for two and one-half hours. Add 
carrot, turnip and onion the last hour of cooking. Parboil the 
potatoes and add to stew fifteen minutes before taking from the 
fire. Remove bone, large pieces of fat, and skim; thicken with 3 
tablespoons of Gold Medal flour diluted with enough cold water to 
pour easily. Let the stew come to a boil again and cook ten minutes. 
Mutton, lamb or veal can be cooked in this manner. When 
veal is used, try out 2 slices of pork, as there will not be much fat 
on the meat. Lamb and mutton should have some of the fat put 
aside and butter substituted. 

Beef Stew with Peas 

3 Ibs. soup meat 1 slice carrot 

3 qts. cold water % slice turnip 

1 large onion 2 potatoes 

1 tablespoon salt 1 pint split peas 

1 saltspoon pepper 

Choose the meat from the under part of the round, face of 
the rump, aitch-bone or the remainder of roast beef. Remove all 
the slivers of bone, trim and wipe the meat, cut it into 1 inch 
cubes, sprinkle with salt and pepper. Sear it in some of the fat, 
dredge with Gold Medal flour and brown, add water and cook it 
four hours. When it begins to boil, remove the scum and fat. 
Cook the peas in another kettle in water to cover, and as the 
water boils away replenish with water from the meat. Keep the 
meat covered with water and when half done add the vegetables, 
all cut fine, and the seasoning. When ready, serve the meat by 
itself. Rub the peas through a puree strainer and, 
after removing the fat from the meat liquor, add 
the peas to the latter. Season to taste and serve 
very hot. 



GOLD MEDAL FLOUR It's a Biscuit FloutIt's a Bread Flour. 




11 



Braised Beef 

3 Ibs. beef from round Carrot 1 

2 slices of salt pork Turnip I % cup each cut in 
6 peppercorns Onion f dice 

3 cups boiling water Celery J 

Try out fat and remove pieces from frying pan. Trim and 
wipe meat, season with salt and pepper and dredge with Gold 
Medal flour. Sear in the fat until all surfaces are brown. Place 
on trivet in deep granite or earthen dish, surround with vegetables 
and peppercorns, add 3 cups boiling water. Cover closely and 
bake slowly four hours. Baste often and turn once. Serve with 
a brown gravy made from juices in pan. 

Beef a la Mode 

Four to 6 pounds of beef from the under side of the round, cut 
thick. Wipe and trim off the rough edges. Put in a deep dish 
and pour over it spiced vinegar made by boiling five minutes 
1 cup vinegar, 1 onion chopped fine, 3 teaspoons salt and % * ea - 
spoon each whole mustard, pepper, clove and allspice. Let the 
meat stand several hours, turning it often. Then daub it with 
several strips of salt pork, one-third of an inch wide and as long 
as the meat is thick. Tie it into good shape with a narrow strip 
of cotton. Dredge it with Gold Medal flour and brown all over in 
hot drippings. Cut 2 onions, % carrot and ^ turnip fine and try 
them in the same fat. Lay the vegetables in a deep braising-pan 
(of .granite ware if possible), the meat on top, with some bits of 
parsley and thyme, pour over the spiced vinegar, adding enough 
beef broth or water to half cover. Cover closely and simmer four 
hours, turning once meantime. Take up carefully, remove the 
strings and lay on a large platter. Remove fat from the gravy, 
add more seasoning if needed, thicken with brown roux and strain 
it over the meat. Adopted from "Boston Cook Book." 

Scotch Roll 

Remove the tough skin from about five pounds from the 
flank of beef. A portion of the meat will be found thicker than 
the rest. With a sharp knife cut a thin layer from the thick part 
and lay it upon the thin. Mix together 2 tablespoons of salt, 
1 of sugar, % teaspoon of pepper, % of a teaspoon of clove, and 
1 teaspoon of summer savory. Sprinkle this over the meat and 
then sprinkle with 3 tablespoons of vinegar ; roll up and tie with 
twine. Put away in a cold place for twelve hours ; when it has 
stood this time, place in a covered stew pan, with boiling water 
to cover, and simmer gently for three and one -half hours. Mix 
5 tablespoons of Gold Medal flour with % cup of cold water and 
stir into the gravy. Season to taste with salt and pepper. Sim- 
mer half an hour longer. Serve hot or cold. 

Broiled Meat Cakes or Hamburg Steak 

Chop raw lean beef quite fine, season with salt, pepper and 
a little onion juice. Make it into small flat cakes and broil on a 
well greased gridiron, or in a hot frying pan. Serve very hot 
with butter or Maitre d'Hotel Sauce. Make the proportion about 
one-fourth fat to three-fourths lean meat. The seasoning for 
this is in the proportion of 1 teaspoon of salt, 1 saltspoon pepper 
and a few drops of onion juice for 1 pint of meat after it is 
chopped. 

Corned Beef 

Select a piece of lean beef well streaked with fat that has 
been corned only three days. Wipe the meat and tie securely in 
shape. Put in kettle, cover with cold water and bring slowly to 
boiling point. Boil five minutes, remove scum and cook at a 
lower temperature until tender. Cool slightly in water in which 
it was cooked, remove to a dish, cover and place on cover a 
weight. 

Tripe 

In whatever way it is to be served, tripe is usually better to 
be simmered gently until perfectly tender, in clear water. If it 
has a strong odor add a little vinegar to the water and change 
several times. Dry carefully on a cloth before broiling or frying. 

Fried Tripe 

Cut in pieces for serving, roll them in seasoned Gold Medal 
flour, then in egg, and last in very fine bread crumbs. Fry a 
golden brown in deep fat. Drain on paper and serve with a leaf 
of parsley on top. 

Tripe in Batter 

Cut in pieces for serving, roll in seasoned Gold 
Medal flour, dip in batter, and saute in hot butter. 
Drain on brown paper. 



Tripe Batter 

1 cup Gold Medal flour 1 egg 

% teaspoon salt % tablespoon vinegar 

% cup cold water 1 teaspoon melted butter 

Mix flour and salt, add the water gradually. When per- 
fectly smooth add the beaten egg, vinegar and butter. 

Tripe Fricasseed with Onions 

Parboil the tripe. Cook 6 medium sized onions half an 
hour, drain and slice them and put them into a frying pan with 
% cup of butter. Sprinkle over them 1 teaspoon each of salt, sugar, 
dry mustard, a saltspoon of white pepper and a speck of nutmeg. 
Let them cook till there are delicately browned pieces in the 
hottest parts, then pour them over the tripe, which has been 
previously thickened with 2 dessert spoons of baked or gluten 
flour. This should be served at once and very hot. 

Hash 

The best meat for a hash is from a stew or the sides of a 
a la mode beef; the corned beef is excellent and any scraps of cold 
meat can be used if care be taken to first simmer until tender all 
tough bits. Mince evenly but not too fine, allowing one-quarter 
fat to lean. Add an equal bulk of chopped, freshly cooked potatoes, 
mix well together and season with salt and pepper ; moisten with 
cream, gravy or rich broth, add a tablespoon of butter or good 
beef drippings to a frying pan and when smoking hot add the 
hash even over the top. Cook over a moderate heat for twenty 
minutes without stirring so that a brown crust may form over the 
bottom, fold over and turn out like an omelet on a hot platter. 
This hash may be baked in the oven instead of over the fire. 

Hash, English Style 

Chop the meat rather coarsely, season with onion and catsup, 
salt and pepper, simmer a few minutes in a good gravy. Serve on 
toast in a deep platter, garnish with toast and parsley. 

Boiled Tongue 

Use a corned tongue. If very salt, it should be soaked in cold 
water several hours, or over night before cooking. Wipe, cover 
with cold water and bring slowly to boiling point. Boil five min- 
utes, remove scum, and cook at a lower temperature until tender. 
To remove skin blanch in cold water, peel off skin and roots. 
Reheat and serve. Tongue requires from four to five hours 
cooking. 



Braised Tongue 



Ibs. fresh tongue 
-^ cup butter 




Bit of cinnamon 

1 clove 

Carrot ) Bouquet of sweet herbs 

Turnip > % cup diced % lemon 

Onion ) 1 teaspoon salt 

1 tablespoon cornstarch % teaspoon pepper 

Wash tongue, cover with boiling water and cook slowly two 
hours. Remove from water, 'blanch in cold water, and remove 
skin and roots. Cook vegetables in butter five minutes, remove 
them to a deep braising pan. Brown tongue in fat and place on 
vegetables in pan. Add clove, cinnamon and sweet herbs, salt 
and pepper; cover the tongue one-half way with stock in which it 
was cooked. Cover the braising pan and bake two hours. At 
the last half hour the juice of lemon is added. When tender 
remove to hot platter. 

For gravy add cornstarch dissolved in cold water to stock in 
braising pan, which should be reduced to 1 pint. Boil five min- 
utes and pour around the tongue on hot platter. 1 teaspoon 
Worcestershire Sauce or tomato catsup may be used in gravy. 

Scalloped Tongue 

1 pint chopped tongue 1 teaspoon capers 

1 teaspoon onion juice 1 cup bread crumbs 

1 teaspoon chopped parsley % cup stock 
1 teaspoon salt 3 tablespoons butter 

Butter the scallop dish, cover the bottom with bread crumbs. 
Mix meat with parsley, salt, capers and pepper. Distribute this 
over bread crumbs. Add some of the butter between layers, pour 
over the stock and onion juice and add remaining crumbs and 
butter for top layer. Bake twenty minutes. 



GOLD MEDAL FLOUR It's a Pastry Flour It's a Cake Flour. 



12 



Tongue in Jelly 

Boil, trim and skin either a fresh or salt tongue. Have 
1% quarts of aspic jelly in tlie liquid state Cover the bottom of 
a two quart mould about an inch deep with it and let it harden. 
With a fancy vegetable cutter cut out leaves from cooked beets 
and garnish the bottom of the mould with them. Gently pour in 
3 tablespoons of jelly, to set the vegetables. When this is hard 
add jelly enough to cover the vegetables, and let the whole get 
very hard. Then put in the tongue, and about % cup of jelly, 
which should be allowed to harden, and so keep the meat in place 
when the remainder is added. Pour in the remainder of the jelly 
and set away to harden. To serve : Dip the mould for a few 
moments in a pan of warm water and then gently turn onto a 
dish. Garnish with pickles and parsley. Pickled beet is especially 
nice. 

Fillets of Tongue 

Cut cold boiled tongue in pieces about four inches long, two 
wide, and half an inch thick. Dip in melted butter and in Gold 



Medal flour. For 8 fillets put 2 tablespoons of butter in the 
frying pan, and when hot put in the tongue. Brown both sides, 
being careful not to burn. Take up, and put 1 more spoon of 
butter in the pan, and then 1 heaping teaspoon of Gold Medal 
flour. Stir until dark brown, then add 1 cup of stock, % tea- 
spoon of parsley, and 1 tablespoon of lemon juice or 1 teaspoon 
of vinegar. Let this boil up once and then pour it around the 
tongue, which has been dished on thin strips of toast. Garnish 
with parsley and serve. For a change, a tablespoon of chopped 
pickles or of capers can be Stirred into the sauce the last 
moment. Miss Parloa. 

Baltimore Meat Pie 

Cover bottom of small greased baking dish with hot mashed 
potatoes, add a thick layer of sliced under-done meat, either beef, 
mutton, veal or chicken, chopped in small pieces ; pour over 
gravy, more salt and pepper if needed, cover with a thin layer of 
mashed potatoes and bake in a hot oven long enough to heat 
through. 




MUTTON is the meat of sheep and is considered almost as 
nutritious as beef. 
LAMB is the name given for the meat from a lamb. 
It is less nutritious than mutton. Spring lamb is the meat from 
a lamb at six or eight weeks. 

Roast Lamb 

A leg of lamb is usually sent from market surrounded by a 
thin membrane known as the CAUL. If this peels off easily and 
the fat is hard, white and flaky the meat is in good condition. 
Remove the caul, wipe meat with wet cloth, sprinkle with salt 
and pepper, place in hot roasting pan, dredge the meat and pan 
with Gold Medal flour, place in a hot oven. Baste with water 
and drippings as soon as flour in pan browns, and every fifteen 
minutes afterwards until meat is done. The heat in oven should 
be reduced after the first thirty minutes of roasting. It will take 
about one and three-quarters to two hours for roasting. Serve 
with mint sauce. 

The bone may be removed, the meat stuffed and roasted 
according to the directions given. 

GRAVY : Drain, off all but 3 tablespoons of fat from the 
dripping pan, dredge into it 3 tablespoons of Gold Medal flour, 
and brown well. Add 1 pint of cold water, cook slowly, stirring 
constantly until thick and smooth. If made carefully this will 
require no straining. 

Saddle of Mutton 

For a saddle of mutton the loin is removed whole before 
dividing into sides. Trim the meat, wipe with wet cloth, sprinkle 
with salt and pepper, place on rack in hot roaster ; dredge meat 
and bottom of pan with Gold Medal flour, place in hot oven. 
Baste with water and fat as soon as flour browns and every fifteen 
minutes afterwards. The meat should cook in one and one- 
quarter hours. For gravy, follow the directions given above. 
Serve with mint sauce. 

Roast Shoulder of Mutton 

Remove the bone and fill the space with a moist stuffing 
made with grated stale bread crumbs, highly seasoned with butter, 
salt, pepper and thyme. Add the yolk of 1 or 2 eggs and enough 
warm water to soften the bread thoroughly. Put the bones and 
scraps of meat in a kettle with barely enough water to cover, lay 
the stuffed shoulder on them and let the whole simmer gently for 
an hour. Lift onto the rack in a roasting pan, dredge with salt, 
pepper and Gold Medal flour and bake an hour, or till tender. 
Strain the water in the kettle and use it for basting and for gravy, 
with a little butter and flour at the last to froth the surface. Gar- 
nish with forcemeat balls made from its own trimmings. 



Boiled Leg of Mutton 

Wipe meat, place in kettle with boiling water, boil five min- 
utes, and skim. Reduce heat and let simmer until meat is tender. 
When half done add 1 tablespoon salt. Serve with Caper Sauce. 

Braised Leg 01 Mutton 

Remove bone, trim, wipe with wet cloth, stuff, sew and tie it 
up. Put 2 tablespoons of butter in braising pan and when melted 
add \ onion, 1 slice carrot, and 1 of turnip, all cut fine. Stir for 
five minutes and then put in the Iamb with a dredging of Gold 
Medal flour; cover and cook slowly for fifteen minutes; add 
1 quart of boiling water or stock and iJg teaspoon salt, and 
12 peppercorns. Cover closely and bake three hours, uncovering 
for the last half hour. Place meat on hot platter and remove 
strings. Skim off some of the fat from liquor in braising pan, boil 
rapidly until reduced to 1% cup. Strain, thicken with 3 table- 
spoons butter and 4 tablespoons Gold Medal flour cooked together 
until well browned. 



Stuffing 



1 cup bread crumbs 
% cup melted butter 

2 tablespoons boiling water 



% teaspoon salt 

Pepper 

% teaspoon thyme 



Leg of Lamb a la Frangaise 



12 allspice 

Jg cup Gold Medal flour 

Jg tablespoon salt 

Cayenne 

3 tablespoons butter 

6 hard boiled eggs 

1% pt. of veal forcemeat 



or 8 Ibs. leg of lamb 

sma n turnip ( minced 

celery leaves 

sprigs marjoram 

sprigs summer savory 
4 cloves 

Trim, wipe and place meat in kettle. Tie all vegetables and 
spices into a muslin bag and place in kettle with meat. Pour over 
this 2 quarts of boiling water. Let this come to a boil and skim 
carefully. Mix 5 tablespoons of Gold Medal flour, the salt and 
pepper, with 1 cup cold water until smooth. Add this very 
slowly to the kettle, cover tight, and simmer for four hours. 
When tender, remove meat to hot platter, skim and strain broth. 
Reheat, and thicken with butter and 3 tablespoons Gold Medal 
flour cooked together until brown. 

Chop whites and yolks of eggs separately. Form the force- 
meat into balls and fry. Pour gravy over lamb and garnish with 
chopped eggs, making a hill of whites and capping ^^ ^p, 
it with part of yolks. Sprinkle the remainder of j> 
yolks over. Place the meat balls in groups around 
the dish. 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 




13 



- 



Braised Breast of Lamb 



With a sharp knife remove the bones from a breast of lamb, 
then season it well with salt and pepper, roll up and tie firmly 
with twine. Put 2 tablespoons of butter in the braising pan, 
and when melted add 1 onion, 1 slice of carrot and 1 of turnip, 
all cut fine. Stir for five minutes and then put in the lamb, with 
a thick dredging of Gold Medal flour. Cover, and set back where 
it will cook slowly for an hour. Baste often. Take up the meat, 
skim all the fat off the gravy and then put it where it will boil 
rapidly for five minutes. Take the string from the meat. Strain 
the gravy and pour over the dish. Serve very hot with Tomato 
or Bechamel Sauce. The bones should be put in the pan with 
the meat to improve the gravy. 

Ballotin of Lamb 

Bone a shoulder of lamb, leaving the end for a handle. Sew 
it up with a needle, tie it firmly and boil for five minutes, take 
out and cool, then lard it. Put a slice of bacon in a saucepan 
with 1 tablespoon minced onion and 1 of carrot, brown the Iamb 
with these for five minutes, remove meat to a kettle and add a 
pint of white broth and seasonings, and cook for one and a 
quarter hours. The sauce should reduce one-half, thicken 
slightly, pour it over 1 pint boiled green peas and lay the lamb 
upon them. 

Broiled Mutton 

Select lean mutton from the leg or any other lean part. 
Remove the fat and membranes. Put on board and chop or 
pound with an iron meat hammer until broken to a pulp. Fold 
over and press into a mass half an inch thick, take it up carefully 
and broil in a fine wire gridiron well greased. Turn it often and 
cook it quite rare. Serve very hot with butter and salt. 

Haricot 

Fry an onion, then cut all the fat from 8 mutton chops, 
sprinkle with salt and pepper, flour them well and brown them 
with the onion. Cover with water and stew slowly two hours. 
Then add tomato or any other vegetable, or cover at first with a 
quart of sliced tomato instead of water. Add more seasoning if 
needed. 

Sanders 

Mince cold mutton with seasoning and enough gravy to 
moisten Put into patty-pans, cover with mashed potatoes and 



Leg of Mutton or Lamb Rechauffe 

Slice the tender part of roast lamb into nice pieces for serv- 
ing. Cut up the trimmings and bones and stew with an onion in 
water to cover until tender. Strain, remove the fat, heat again, 
and thicken the liquid with Cold Medal flour cooked in hot 
butter. Add 1 teaspoon of mixed mustard and salt and pepper 
to taste. Simmer ten minutes, then add the sliced meat and 
2 tablespoons of capers, and serve as soon as the meat is hot. 
There should be 1 cup of sauce to a pint of meat. 

Lamb Tongue a la Soubise 

Parboil, blanch, skin and trim as many tongues as you wish 
to serve persons. Place in sauce pan with salt, parsley, celery, 
peppercorns, and water enough to cover. Cook slowly till very 
tender. Remove to hot [platter. Skim fat from liquor, strain 
and reduce to a demi-glaze. Pour a little Soubise Sauce in a 
dish, cut tongues in two and arrange in rosette, pour more sauce 
in center, and the demi-glaze over the meat, and serve. 

Lamb's Kidneys 

Soak, pare, and cut in pieces 2 pairs of lamb kidneys, 
sprinkled with salt and pepper. Melt 2 tablespoons of butter in 
a frying-pan, add the kidneys and cook five minutes; dredge 
thoroughly with Gold Medal flour and add 1 cup of stock or 
boiling water. Cook five minutes. Add more salt and pepper, 
if needed. Onion juice, Worcestershire Sauce or Mushroom 
Catsup may be used for additional flavor. Kidneys must be 
cooked a short time or for several hours. They are tender after 
a few minutes cooking but soon toughen. 

Ragout of Mutton 

6 cooked chops 1 tablespoon Gold Medal flour 

2 small turnips 1 teaspoon sugar 

2 onions 1 teaspoon salt 

2 ounces butter % pint stock 

Slice the vegetables, brown them in the butter, dredging in 
the flour and sugar, stirring to get an even brown ; remove the 
vegetables ; sprinkle the chops with salt and pepper ; brown the 
meat in the same fat the vegetables were browned in ; return the 
vegetables to the pan, add the stock, cover closely and simmer 
until tender. Meat from a boiled breast of mutton may be cut in 
squares and used instead of chops. This ragout may be made 
with green peas in season and should always be used for a lamb 
ragout. 




VEAL is the meat of a calf killed when six or eight weeks old. 
The meat from a younger calf is unwholesome. Veal is 
not as easily digested as beef and is less nutritious. 

Good veal should be light pink in color, the fat white. Veal 
is in season in the spring, but may be obtained throughout the 
year. Veal requires longer cooking than beef or lamb. 

By purchasing the entire fore-quarter of veal we may secure it 
at a very low price, because of the breast, which, though it is a most 
delicious cut when properly stuffed and braised, is little known and 
generally despised. This fore-quarter contains the ribs, which 
correspond to the favorite rib-roast of beef. From these are cut 
the best chops, which become less choice in quality the nearer we 
come to the neck. The rack of veal, as the chops are known to 
the marketmen, cut entire, makes an excellent roasting piece, 
equalled only by the loin and the fillet. The neck of the veal, 
after the scrag end is passed, which is only fit for broth and 
stews, may be cut into excellent little breakfast cutlets. The 
fleshy portions of the foreleg, or shin of veal, make excellent 
potpies or stews, and the leg itself may be used for soup or stock. 

Roast Veal 

Use the rack or the ribs of veal for this roast. 
""* Trim and wipe meat. Season with salt and pepper, 

sV .s7jx-" rub with butter, dredge with Gold Medal flour, and 
place it in a hot roasting-pan. The oven should be 



heated very hot at the beginning and the roast should be 
turned twice in the first fifteen minutes to thoroughly sear the 
surface of the meat and seal up its juices. After this a cup 
of boiling water should be poured in the bottom of the pan, 
and the meat should be basted with a little broth or stock and 
roasted steadily for two and one-half hours longer, basting once 
in every fifteen minutes. After the first basting the liquor in the 
bottom of the pan may be used for this purpose. If the liquor in 
the bottom of the pan seems exhausted after the basting add a 
little more water to it to prevent its burning. Eight potatoes 
peeled and laid in the pan during the last three-quarters of an 
hour that the meat is roasting are an excellent garnish and accom- 
paniment. Sweet potatoes are especially good cooked in this way. 
The potatoes should always be basted when the meat is basted to 
insure their being well flavored with the juices of the meat and 
nicely browned. 

Shoulder of Veal 

Trim and wipe the meat, chop the ends of the ribs into neat, 
square pieces and use the next day as an entree. Remove shoul- 
der blade and stuff with well seasoned bread or rice stuffing. 
Season with salt and pepper, rub with butter and proceed as in 
directions given above. Roast two to three hours. 

To remove the shoulder blade lay the joint on the table, 
outer or skin part downwards, making incisions on both sides of 



GOLD MEDAL FLOUR It's a Cake Flour It's a Pastry Flour. 



the knuckle until the smallest end is free from the meat ; now 
keep the knife close to the bone, using care not to cut through 
the outer skin. Pull on the bones firmly with the left hand while 
cutting. When the bone is quite free disjoint it at the socket and 
remove it. 

Fillet of Veal Roasted 

8 Ibs. fillet 3 tablespoons Gold Medal flour 

1* cups ham forcemeat \ teaspoon pepper 

Jg Ib. salt pork 2 tablespoons salt 

4 tablespoons butter J^ lemon 

Remove the bone from the meat, trim and wipe, and stuff 
hole from which the bone was taken with the forcemeat. Skewer 
and tie the fillet into a round shape. Rub the salt and pepper 
into the veal, cut the pork into thin slices and put them under 
and over the fillet. Have oven hot enough at first to brown sur- 
faces; baste with water when brown and frequently thereafter until 
roast is done, keeping the bottom of pan covered with water. 
Roast for three hours. Reduce oven heat after the first basting. 
Remove the pork after the first two hours of cooking. Spread 
the top of fillet with butter and dredge with Gold Medal flour. 
Repeat this in thirty minutes. The surface should be a rich brown. 
Remove roast to a hot platter. 

GRAVY: Brown 2 tablespoons of butter with 3 of Gold 
Medal flour. Add 1 cup of water or stock and cook until smooth. 
Drain fat from roasting pan, add 1 cup of water and boil. Add 
to this the thickening mixture, more seasonings, if needed, and 
the juice of half a lemon. Strain and pour around the fillet. 
Garnish with slices of lemon. 

Breast of Veal Roasted 

Bone, trim and wipe 6 pounds of breast of veal, pound to 
uniform thickness. Rub both sides with salt and pepper; spread 
evenly with stuffing to within an inch of the edges, roll loosely 
and sew or tie in shape. Place on rack in roasting pan, lay nar- 
row strips of fat salt pork over top and dredge with Gold Medal 
flour. Cook in a hot oven until brown; baste with 2 tablespoons 
of melted butter and 1 cup of hot water. Reduce oven heat, 
finish roasting, allowing a full half hour for each pound of meat, 
with an extra half hour if the roast is large. 



2 cups fine cracker crumbs 
1 teaspoon salt 
1 tablespoon thyme or sum- 
mer savory 
% teaspoon white pepper 



Stuffing 



Jg teaspoon onion juice 

1 egg 

2 tablespoons butter melted in 

1 cup hot water 



sliced 



1 tablespoon salt 
% teaspoon pepper 

2 cups white broth 



Fricandeau of Veal 

3 Ibs. veal 

1 carrot 

1 onion 

A bouquet of seasonings 

Trim and wipe a 3 pound piece of veal from the leg. Remove 
the sinews and lard the top with small strips of salt pork. Brown 
it lightly in frying-pan and place in braising pan with vegetables, 
seasonings and broth, and cook for two hours, basting occasion- 
ally. Serve with % pint puree of spinach for a garnish. 

Veal Cutlets 

Use slices from the upper part of leg, wipe meat and trim 
into pieces for individual servings; sprinkle with salt and pepper, 
roll in Gold Medal flour, egg and crumbs, fry slowly until well 
browned, in fat pork or butter. Melt 3 tablespoons of butter in 
the frying-pan with 3 tablespoons of Gold Medal flour, cook 
together; add gradually 1% cups of water or meat stock, with 
seasonings. Strain this over the cutlets and cook slowly for forty 
minutes or until cutlets are tender. Serve on deep platter, with 
gravy, and garnish with slices of tomato. 

Veal Cutlets Broiled 

Trim and wipe 6 loin cutlets, season with pepper, salt and 
1 tablespoon salad oil, turning them several times. Broil over a 
slow fire five minutes for each side. Serve on hot dish with 
Maitre d'Hotel Butter. Veal cutlets may be pan-broiled and 
served with a highly seasoned sauce, as Spanish, and garnished 
with stuffed peppers. 

Veal Cutlets with Tomato Sauce 

Trim and wipe 6 veal cutlets, season with salt and pepper, 
dip in egg diluted with 1 tablespoon salad oil, drain, dip in Par- 
mesan cheese, and then in fresh bread crumbs. Platen them and 
saute in butter, allowing five minutes for each side, and serve 
with J pint of Tomato Sauce. 



Veal Loaf 

3 Ibs. lean veal % tablespoon lemon juice 
% Ib. fat salt pork 1 tablespoon salt 

1 egg, 4 rolled crackers 1 teaspoon pepper 

4 tablespoons cream Few drops onion juice 

Wipe veal, remove skin and membranes, and chop fine with 
the salt pork. Mix all ingredients together, pack into a bread 
pan, brush with white of egg and bake slowly for two and one- 
half hours, basting with melted butter. Remove from pan and 
cut in thin slices for serving. 



Galantine of Veal 



Breast of veal 12x14 
J^ Ib. fat bacon 
J^ Ib. boiled tongue 
Js doz. truffles 
1 calf s foot 
1 onion 



2 carrots 

1 clove of garlic 

1 bunch sweet herbs 
6 cloves 

J^ teaspoon peppers 

2 teaspoons salt 



Bone, trim and wipe the meat, remove 1 pound of the meat 
and pound this in a mortar with bacon; season with powdered 
spice and sweet herbs, pepper and salt to taste. Pass the mixture 
through a sieve. Cut the tongue into one inch squares; cut 
truffles each into three or four pieces. Sprinkle the breast of veal 
with salt and pepper, lay the pounded meat, truffles and tongue 
on it, roll it up neatly and tie tightly in a cloth. Place in a stew 
kettle the trimmings, the calf s foot, vegetables and seasonings. 
Fill the kettle half full of cold water and bring slowly to a boil, 
when boiling add the meat roll. Let boil fifteen minutes, skim, 
reduce heat, and cook for two and one-half hours, or until meat 
is tender. Place the roll on a hot platter; when slightly cooled 
take off the cloth and tie up with a fresh one. Press between 
two plates until cold. When ready to serve, remove cloth, glaze 
with a cold jelly made from the boiled down liquor. 

Calf's Head 

1 calf s head 6 whole cloves 

1 onion 1 tablespoon salt 

1 bay leaf 1 root of celery 

Split the head through the center, remove brains and lay them 
in ice-cold salted water. Wash the head thoroughly in many 
changes of cold water. 

To remove the skin, begin from under the head, keeping the 
knife close to the bone, remove as one piece. Singe the skin and 
place in cold water for one hour, after which scrape it with a knife; 
singe again and place in cold water. 

Scald the cleaned head with boiling water, then place it, with 
skin on top, in a soup kettle; pour over it 4 quarts of cold water, 
bring to boiling point, and skim. Reduce heat, cover and let 
simmer for two hours; add seasonings and let simmer for one 
hour longer. 

Wash the brains in cold water; put in saucepan of boiling 
water and simmer for twenty minutes, drain, plunge into cold water 
and cut into pieces. When head is cooked, cut the skin into 
strips four inches long by two inches wide. Skin and trim the 
tongue, slice and arrange on a platter with the strips of skin and 
brains. Serve with Sauce a la Tortue and garnish with new 
beets sliced, watercress, or parsley. 

The broth in which the head is cooked should be saved for 
mock turtle soup. 

Veal Tongues 

Lay fresh veal tongues in brine for twenty-four hours, wash 
and drop into boiling water enough to cover. Boil for five min- 
utes, and skim. Reduce heat and simmer. Allow one hour to 
each pound of a large tongue. In cooking small ones remove as 
soon as tender, peel, trim, reheat and serve with Sauce Piquante. 

Veal Tongue a la Tartare 

Skin and trim 6 boiled veal tongues; roll neatly and press 
between plates until cold. Dip each in egg and bread crumbs, 
brown well in hot butter. Dish them upon cold Tartare Sauce, 
garnish with pickles and serve. 

These are delicious when cut in small bits and heated in a 
Hollandaise or Bechamel Sauce. 

Stewed Liver 

1% pint diced liver \ teaspoon seasoning 

1 pint Brown Sauce % teaspoon pepper 

1 gill of cooking wine 

Parboil liver for twenty minutes, then cut into inch 
enough for a pint and a half. Combine wine, Brown 
Sauce and seasonings, add liver and simmer until 
liver is soft, and serve on thin squares of buttered 
toast. Garnish with parsley. 



GOLD MEDAL FLOUR It's a Biscuit Flour It's a Bread Flour. 




15 



Liver and Bacon 

Prepare the bacon as directed for breakfast bacon. Cut the 
fiver in slices one-third inch thick, cover with boiling water and 
let stand for five minutes. Dry well and roll in seasoned Gold 
Medal flour. Lay the slices in smoking hot bacon fat. When 
they are browned on each side they will be sufficiently cooked. 
Serve on hot platter, garnish with slices of bacon. 

Braised Calfs Liver 

Calf s liver is braised in the same way as a Fricandeau of Veal, 
except that sweet herbs are added to the broth. Cook for one 
and one-fourth hours. Thicken broth for gravy. Serve on deep 
platter with gravy and garnish with boiled onions. 

Broiled Liver 

Cut eight medium slices of liver, trim, cover with boiling 
water and let stand for five minutes. Wipe dry and season with 
salt and pepper. Roll in Gold Medal flour, sweet oil and fresh 
bread crumbs. Broil over a moderate fire until thoroughly done; 
dish in a circle, alternating with thin slices of brown bread fried 
in butter. Pour a Bordelaise Sauce in the center. 

Calves' Hearts 

Wash, trim, remove the large arteries and clots ot blood 
from four calves' hearts ; stuff, allowing for each heart a table- 
spoon of bread crumbs well seasoned with thyme, onion juice, 
salt and pepper, and moisten with melted butter. Lard the sides 
with three rows of fine lardoons ; brown them, stand on end in a 
small, deep baking pan, half covered with boiling water. Cover 
closely and bake slowly two hours. Baste every fifteen minutes. 
When done, remove hearts to a hot, deep platter, and thicken 
the broth with Gold Medal flour moistened in cold water. Boil 
up and pour gravy over the hearts on the platter. 

Calf's Brain 

To prepare, follow the directions as given for sweetbreads. 
When prepared they may be dipped in egg and milk, rolled in 
bread crumbs and fried slowly in deep fat or added to a cream 
sauce and served in pate shells. When fried, Tomato Sauce 
should be served with it. 

Veal Souffles 

2 cups chopped cooked meat 1 teaspoon chopped parsley 

2 tablespoons Gold Medal flour '., teaspoon salt 

3 beaten eggs, 2 cups milk Few grains cayenne 

Melt the butter, add the flour and seasonings, stirring until 
smooth; pour in the milk, a little at a time, and cook until it 
thickens. Add the meat. When it is heated through fold in the 
beaten eggs, pour in a buttered dish and bake twenty minutes. 



Veal Pot-Pie 

3 cups cooked veal 1 teaspoon chopped onion 

% teaspoon salt % teaspoon pepper 

Pile loosely in a three pint pan, fill to almost cover the meat 
with gravy, stock or water, cover and set on top of stove to heat. 



CRUST 



cups Gold Medal flour 
teaspoon salt 



3 teaspoons baking powder 
2 tablespoons butter 
% cup milk 

Sift flour, salt and baking powder, rub into it the butter, add 
the cold milk slowly, shape into a flat cake to fit the pan, cut a 
hole to let the steam escape, lay over the boiling meat and bake 
about forty minutes. 

GRAVY 

Cover bones and scraps from roast with 1 pint of cold 
water and % teaspoon of salt; simmer until stcck is rich. Brown 
1 tablespoon of Gold Medal flour in 1 tat'espoon of butter, 
strain the stock over it slowly, stirring well. Boil three minutes 
and serve with the pie. If the pie is to be eaten cold pour this 
gravy through the crust to bed the pieces of meat in a jelly. 

South Carolina Rice Pie 



onion 

large potato 
ounce fat salt pork 
teaspoons salt 
teaspoon pepper 



1 qt. cooked meat 1 

1 cup rice 1 

1 cup tomato 1 

2 tablespoons butter 2 
4 hard boiled eggs % 

If beef or veal is used allow one-quarter fat; if mutton, trim 
away all fat and substitute 2 ounces of butter. The meat should 
be cut in shavings and lightly measured. If meat is tough add 
1 pint of stock and simmer until tender; if it does not need the sim- 
mering add cold gravy freed from all fat and water enough to 
moisten well. Chop 1 onion, potato and pork; blanch, drain and 
fry gently to a light yellow; add to the meat with the seasonings; 
sweet herbs or spice may be added. Let it heat through, stirring 
carefully. Cook 1 cup of rice, season with 1 cup of stewed and 
strained tomatoes; add the butter and the egg sliced. Turn the 
hashed meat into a buttered baking dish, place the rice over top. 
Handle carefully so as not to crush the rice or break the egg. 
Cut 2 eggs in 4 pieces each and press them into the rice on top. 
Put a bit of butter on each slice and set in a moderate oven for 
half an hour. Do not let the meat get too dry. 

Make chicken or rice pie in the same way, but leave out the 
potato; 1 cup of rich milk may be substituted for the potato. 
Mrs. W. P. Ferguson, Columbus, S. C. 




SWEETBREADS for cooking are glands found in calves. They 
are sold in pairs, as heart and throat sweetbreads. 
Throat sweetbread is found immediately below the throat. 
It has an elongated form, is not as firm and fat and has not the 
fine flavor of the heart sweetbread. 

The heart sweetbread is attached to the last rib and lies near 
the heart. The form is somewhat round and it is smooth and firm. 

Sweetbread meat is very perishable, and should be prepared for 
use as soon as possible. Remove from paper as soon as they come 
from market, place in cold salted water for one hour. Parboil in 
boiling salted water for twenty minutes. A half teaspoon of 
vinegar should be added to this water. When done remove and 
plunge into cold water in order that the meat may remain white 
and firm. They may now be put aside in a cool place and kept 
until needed. Sweetbreads prepared this way will keep for two days. 

Broiled Sweetbreads 

Parboil the sweetbreads, remove any membranes, 

^ ^ slice lengthwise, sprinkle with salt and pepper, place 

slices on hot broiler over quick fire and broil five 
minutes, turning once; remove to hot platter and 
serve with peas and toast. 




Larded Sweetbreads 

Parboil two pairs of sweetbreads, draw through the upper 
side of each four very thin pieces of pork ; spread with butter, 
sprinkle with salt and pepper, dredge with Gold Medal flour and 
bake twenty minutes in a quick oven. Serve with green peas, 
well drained and seasoned with salt and butter and heaped in the 
center of dish. Lay the sweetbreads around them and pour a 
cream sauce around the edge of the dish. Garnish with parsley. 



Sweetbreads in Cases 



2 pairs sweetbreads 1 tablespoon butter 

1 can mushrooms \ tablespoon Gold Medal flour 

1 cup cream % teaspoon salt 

Jg cup milk Few grains cayenne 

Parboil sweetbreads and remove membranes ; separate sweet- 
breads into small pieces. Trim mushrooms and cut each into 
four pieces. Melt butter, add flour and seasoning, cook together ; 
add scalded milk and cream slowly, cook together until smooth. 
To this add the sweetbreads and mushrooms and cook for five 
minutes. Serve in patty shells or timba.es. 



GOLD MEDAL FLOUR -It's a Pastry Flour It's a Cake Flour. 



16 




THE main points in buying pork are to purchase from a dealer 
who has all his meat tested by a microscopist, and then to 
choose young meat, not over-loaded with fat. In whatever 
manner pork is cooked it should be thoroughly done, thirty 
minutes to the^poui d is none too much. 



Chops are cut from the loin and ribs; cuts from the leg and 
shoulder being known as steaks. Either piece is best cooked by 
laying them in a hot frying pan, cook slowly until well seared on 
each side, then drain off all the fat and set into a hot oven for 
five or ten minutes, according to the thickness of the piece. 
Season with pepper and salt just before laying in the pan, and 
serve with fried apples or a pickle gravy. 

Pork steaks, chops and even roasting pieces may be cooked 
ready to serve then covered with lard and kept in a cool place. 
They will keep perfectly for weeks, and when wanted the lard can 
be melted, the meat reheated, and any sauce desired served with 
them. 

Roast Pork 

The chine, loin and the spare-ribs are the best pieces for 
roasting. Trim and wipe the meat, rub well with salt, pepper and 
sage, place in a hot roasting pan, dredge with Gold Medal flour, 
roast in hot oven until surfaces are brown; baste, reduce heat and 
roast from three to three and one-half hours, basting every twenty 
minutes. 

Roast Leg of Pork 

Trim and wipe the meat. If used with the skin on score it 
in inch squares, taking care to cut only through the skin. Make 
a cut just below the knuckle with a boning knife, slide the knife 
up along the bone and turn it outward, making a half dozen cuts 
two-thirds of the way to the skin and fill them with stuffing. 
Sprinkle with salt and pepper, place on rack in roasting pan, 
dredge with Gold Medal flour. For roasting follow directions 
given for roast pork. Half an hour before serving sprinkle with 
1 tablespoon cracker crumbs seasoned with pepper, salt and sage. 
Serve with apple sauce. 

STUFFING 



cup grated bread crumbs 
sour apple 
small onion 
sage leaves 
Chop apple and onion. 



2 tablespoons butter 

1 teaspoon salt 

% teaspoon pepper 

2 egg yolks 

Melt the butter, add the crumbs, 

rubbing them hard to distribute the butter evenly, add the season- 
ings, apple and onion, and 2 beaten egg yolks. 

APPLE SAUCE: Wipe, quarter and core 12 tart cooking 
apples; steam till tender and sprinkle with 4 tablespoons sugar 
and a little salt. Do not make it too sweet; if the apples are not 
much sour add the juice of a half lemon. 

Roast Loin Ribs 

The meat is usually cut quite close from these and used tor 
steaks. Follow the general directions for roasting and allow thirty 
minutes for each pound. Serve with apples roasted in the same 
pan or fried, or with canned barberries. Save all the drippings 
from the baking pan and see that the glaze is all dissolved. If 
the oven has not been too hot this fat will serve for frying and the 
gravy can be made to serve with the cold roast when it is really 
nicer. 

Broiled Pork Tenderloin 

Trim and wipe meat, split open and broil. Season with pep- 
per, salt and one freshly powdered sage leaf for each one. Place 
on hot broiler and brown thoroughly, but do not burn. Serve on 
hot platter with melted butter. 



Baked Pork Tenderloin 

Trim and wipe the tenderloins. Split them nearly through 
so that they will lie flat. Rub with salt and pepper. Make a 
dressing with bread crumbs, butter, salt, pepper, onion and a little 
sage. Spread the dressing on one-half the tenderloin; turn the 
other half over it and tie or sew all around. Bake for forty-five 
minutes, basting often with 3 tablespoons of butter in % cup of 
boiling water. Remove to hot platter; make gravy of the broth 
and pour over. 

Westphalia Loaves 

Mix a quarter of a pound of minced ham with 1 pound of 
mashed potatoes well beaten until light, add a tablespoon ot 
melted butter, 2 tablespoons of cream and 2 eggs; form into balls 
and fry in a little lard to a light brown. Serve with a brown 
thick gravy. 

Fricatelh 



1 lb. raw fresh pork 
cup stale bread crumbs 



1 saltspoon pepper 
% teaspoon onion juice 
1 teaspoon salt 2 eggs 

Chop the pork very fine, add seasonings and bread crumbs ; 
beat the eggs, and mix all thoroughly. Shape in small cakes, 
pan-broil slowly to thoroughly cook. Serve with baked or fried 
potatoes and garnish with parsley and lemon. 

Pork Pie 

1 lb. fresh pork 1 teaspoon salt 

? lb. sausage meat 1 saltspoon pepper 

% cup sherry or diluted vinegar 

Cut the pork in pieces the size of an English walnut, add salt 
and pepper and marinate in the wine for one hour, turning often. 
Line the bottom and sides of a well-buttered pie mould with pie 
paste, add a thin layer of sausage to the bottom, then half the 
pork, another layer of sausage and the rest of the pork, finishing 
with sausage meat. Wet the edge of the pie, roll the cover to 
fit, pinch the two edges lightly, brush the surface with egg, cut a 
two inch hole in the center and fill with a roll of paper to keep 
it open. Bake in a moderate oven for three hours. The oven 
should be quick enough to set the paste for the first half hour. 
As soon as the meat steams reduce the heat. When done, fill 
with meat jelly, allow it to cool thoroughly in the mould, then 
remove from the pan and serve in folded napkin. 

Breakfast Bacon I 

Remove the rind and cut bacon in thin slices, cook in a 
hot frying pan, turning slices frequently until crisp and brown, 
drain on a soft paper. 

Breakfast Bacon II 

Remove the rind and cut the bacon in thin slices. Place the 
slices on a broiler over a dripping pan and bake in a hot oven 
until bacon is crisp, turn once during baking. Drain on soft 
paper. Oysters may be wrapped in thin slices of bacon and 
baked in this way. 

Fried Salt Pork 

Remove the rind and cut the pork in quarter inch slices. 
Freshen, if very salt, and fry slowly and evenly until dry. It is 
used as a garnish for fish, fishballs, tripe, etc. ; may be used as a 
lunch or breakfast dish with baked potatoes and a white gravy 
made like white sauce, only the fat from the pork is substituted 
for butter. 

Roast Ham 

Soak in cold water over night or for several 
hours. Wash, scrape and trim carefully, wipe dry. 
Make a dough with 2 quarts of Gold Medal flour 
and water enough for a stiff paste. Roll this into a 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 




17 



sheet large enough to wrap the ham ; fold the ham in it and 
place on a meat rack in the dripping pan. Bake in a moderate 
oven six hours. When done, remove the paste and skin, sprinkle 
with fine bread crumbs, dust with cayenne, and return to the oven 
for half an hour, basting every five minutes with wine, using 1 cup 
of claret and 2 tablespoons of sherry. Serve with Champagne 
Sauce. 

Boiled Ham 

Soak in cold water over night or for several hours, scrape, and 
trim carefully. Put in a kettle and cover with cold water. Bring 
gradually to the boiling point and cook slowly until tender. 
Remove kettle from range and set aside that ham may partially 
cool. Then take from water, peel the skin carefully in two inch 
strips, make rings or figures with cloves stuck in the crust, brush 
with beaten egg and dust thickly with fine bread crumbs. Brown 
in the oven. Add a paper ruffle to the shank before sending to 
the table. Garnish with cauliflower, cabbage, sauerkraut, spinach 
or some sort of greens. 

To glaze ham, after cooking and peeling, brush with beaten 
egg and coat with a paste made of 1 cup cracker crumbs, made 
into a smooth paste with 1 cup milk and a tablespoon of butter. 
Brown in a moderate oven. Some cooks add a teaspoon of sugar 
to the bread crumbs. Vinegar may be substituted for wine. 
When either vinegar or wine is used the cook should not put it in 
an iron pot. In any method the main point is to heat gradually, 
cook slowly, and cool in the liquor. 

Stuffed Ham 

Soak a ten or twelve pound ham in cold water over night ; 
in the morning wash and trim carefully. Remove the bone and 
fill with stuffing. Sew up the slit where the bone was taken out 
and bind the ham firmly in a strong piece of cotton. Cook slowly 
for three or four hours and cool in the bandage. When cold, 
remove the bandage, the rind and the brown fat. Sprinkle with 
sugar and fine crumbs. Bake one hour in a slow oven. 



Ib. chestnuts 

can mushrooms 

truffles 

slice raw ham 

egg 

oz. mustard seed 



STUFFING 

2 cucumber pickles 
teaspoon allspice 
teaspoon cloves 
tablespoons minced parsley 
teaspoons salt 
tablespoon onion 



Boil the nuts till tender enough to chop fine ; cut the truffles 
into strips and chop all the other ingredients. Add seasonings 
and spices, bind all together with a raw egg. 

Broiled Ham 

Cut the ham in very thin slices, soak one hour in luke warm 
water, drain, wipe and broil three minutes. 



Potted Ham 

Use for this the harder portions and the pieces that do not 
make presentable slices. Allow one-third fat to two-thirds lean. 
Mince fine enough to make a smooth paste. Season with salt 
and cayenne pepper. Heat thoroughly and pack firmly in small 
pots. 

Ham Puffs 



oz. finely chopped ham 
teaspoon curry powder 



1 pt. Gold Medal flour 
1 pt. boiling water 
4 eggs 

Add the flour all at once to the boiling water and stir briskly 
until the mixture leaves the side of the pan. Take it from the 
fire and beat in the unbeaten eggs, one at a time. Stir in the 
ham and seasonings and fry in deep smoking fat, a dessert-spoon 
of the batter at a time. Fry a golden brown, drain on paper 
and garnish with parsley. 

Roast Pig 

It should be from three to six weeks old. Choose it like a 
chicken, plump, with small bones. They are always scalded and 
scraped by the butcher, but this is not half the business of clean- 
ing. If there is a strong animal odor, wash thoroughly in warm 
water, then in soda and water for five minutes ; during this time 
cleanse all the passages of the head and throat with a wooden 
skewer, wrapped in a small piece of soft cloth, changing it often ; 
wash again with clear water and wipe inside. If it is not time to 
cook wrap in a wet cloth to keep the skin soft and white and 
keep cool. It may be filled with mashed potatoes, veal forcemeat 
or a stuffing. Stuff the pig into its natural size and shape, sew 
and truss. Bend the forefeet backward from the knee and the 
hind legs forward. Prop the mouth open with a potato the size 
of a lemon. Set in a moderate oven at first and increase the 
heat gradually. In half an hour begin basting ; use melted butter 
until there is enough fat from the pig ; brush thoroughly once in 
ten minutes, cover the ears and tail with caps of oil paper, serve 
in a bed of parsley, with a lemon in the mouth. It is quite as 
agreeable also to serve surrounded with heaps of cauliflower and 
to put a handful in its mouth ; the sprigs hide the shriveled skin 
better than the lemon does. 



STUFFING 



1 cup bread crumbs 

1 tablespoon chopped suet 

1 teaspoon minced parsley 

1 teaspoon sage 

1 teaspoon salt 

1 teaspoon onion 



\ teaspoon pepper 
Dust of nutmeg 
Dust of thyme 

1 tablespoon lemon juice 

2 tablespoons melted butter 

1 cup oyster liquor or stock 

2 well beaten eggs 




HEREVER flour is mentioned in the recipes in this book, 
Washburn- Crosby's GOLD MEDAL FLOUR should be 
invariably used. It is the best for all purposes. Its hiw-H 
goodness counts even when it is only necessary to roll the 
meat in flour, or sprinkle a little over any dish being prepared, or add 
a little for thickening. It helps the cook to produce the best gravies, 
custards, puddings, soup balls, soup paste and dumplings, as well as 
nutritious, satisfying bread, light, rich cake, uniformly delicate pastry, 
the best biscuits, cookies, muffins, rolls, waffles, and the many other 
good things baked in the home. 



18 



POULTRY includes turkeys, chickens, ducks, etc. The meat 
is not as nutritious as beef and mutton but its tenderness and 
flavor render it most agreeable as a change in the usual bill 
of fare. 

GAME includes the flesh of wild fowl and wild animals. 
Game with dark meat should be cooked rare, as venison, 
canvas-back duck, and almost all birds, while the white fleshed 
animals, turkeys, chickens, etc., should be well done. 

Selecting Poultry 

A chicken is known by its soft feet, smooth skin and soft 
cartilage at the end of the breast bone, and the presence of pin 
feathers. A fowl has a coarser skin, rough square feet, a rigid 
breastbone and long hairs. A young chicken has an abundance of 
pin feathers. Choose spring chicken for broiling; a young, plump 
chicken for roasting. Cock turkeys are usually better eating than 
hen turkeys, unless a hen turkey is young, small and plump. A 
young turkey should be plump, have smooth, dark legs, with the 
cartilage at the end of breastbone soft and pliable. Geese and 
ducks should not be more than a year old. The breast should be 
plump and firm, the fat white and soft, the wings tender, the fat 
yellow and the webbing tender. Young pigeons have tender, pink 
legs and light red flesh on the breast. In old ones it is very dark. 
Squabs are the young tame pigeons. They are as large as old 
birds, but soft and plump and covered with pin feathers. Grouse, 
partridge and quail should have full breasts, dark legs and yellow- 
ish bills. 

To Dress and Clean Poultry 

Pick off pin feathers, singe to remove hairs, cut the skin of 
neck near the head, push skin back and disjoint head at base of 
neck. Cut the skin around the leg one-half inch below the leg 
joint, be careful not to cut the tendons. Break the bone with a 
sharp rap and pull off the foot. Make an incision below the 
breastbone to the tail. Keeping finger well against breastbone 
reach carefully into the body until heart is reached. Loosen the 
membranes and remove the entrails. In this mass are embedded 
the gizzard, heart and liver, which, together, are called the giblets. 
The kidneys and lungs adhere closely to the body wall and should 
carefully be rt-noved afterwards. Cut the skin on under part of 
throat and remove windpipe and crop. Remove the oil bag on 
the upper part of tail. Wash bird by allowing cold water to run 
through it. Do not allow the bird to soak in cold water. Wipe 
inside and outside, looking carefully to see that everything has 
been removed. 

To Truss Poultry 

Draw the thighs and wings close against the body and fasten 
securely with skewers or tie with string. Draw the skin of neck 
to the back and fasten with small wooden skewer. 

How to Stuff 

Use enough stuffing to fill the skin that the bird may look 
plump when sewed. When cracker stuffing is used, allowance 
must be made for swelling, otherwise the skin will crack when 
cooked. The small openings may be closed by a skewer, the 
larger one sewed with half a dozen stitches, leaving a long end 
for convenience in pulling out. ~ 



To Prepare a Fowl for Broiling 

Singe, wipe, and with a sharp knife, beginning at the base of 
neck, cut along the line of backbone, open and remove the 
insides, cut out the ribs on the sides, remove the breastbone, pin 
the wings and thighs closely to the body. Fasten the giblets under 
the wings. Wipe as dry as possible. 

To Cut Up a Fowl 

Clean fowl and dress according to directions. With a sharp 
pointed knife cut the skin and flesh at base of leg, between leg 
and side of body. Disjoint the leg. Separate upper part of leg, 
second joint, from the lower part of leg, drum sticks, as the 
leg is separated from the body. Cut the skin and flesh between 
the wing and body, bend the wing back, cut through flesh and 
disjoint the wing. Disjoint the wing at the middle joint in the 
same manner. Remove leg and wing on the other side. 
Beginning two inches below the breastbone, make an incision 
following a line below the ribs to collarbone. Disjoint. Divide 
the back along the middle line with a cleaver. From the tip of 
breastbone slice off the wishbone piece and with cleaver divide 
the remaining breast. 

To Prepare Giblets 

Do not use the giblets from old fowls, nor from a young one 
unless thoroughly sound. A healthy liver has a light color and 
uniform texture. Remove membranes, arteries and clotted blood 
around the heart. Separate the gall bladder from the liver, taking 
great care that the bladder is not pierced. Cut the fat and mem- 
branes from the gizzard, make an incision through the thick 
muscle of the gizzard, being careful not to cut the membrane 
which holds the little grist mill inside. Peel the muscle off. 
Wash the giblets and cook until tender with neck and tips of 
wings, placing them in cold water and heating to boiling point. 
The stock is to be used for gravy. The cooked giblets themselves 
may be minced fine and added to the gravy. 

The smooth legs of a fowl less than a year old may be used. 
Scald with boiling water and skin and claw cases will peel off like 
a glove. Place in cold salted water and cook slowly. Three 
pairs of chicken feet will make a pint of jelly as fine and just as 
nutritious as the noted calf s feet jelly. 

Roast Chicken 

Dress, clean, stuff and truss a four pound chicken. Rub with 
salt and pepper and place in roasting pan. Rub into a paste 
3 tablespoons of butter and 2 tablespoons of Gold Medal flour 
and cover breast and legs with it. Dredge bottom of pan with 
flour. Place in a hot oven and when flour is browned baste with 
% cup of butter melted in % cup boiling water. Reduce oven 
heat and baste every ten minutes until chicken is done. If water 
dries from the bottom of the pan add more. A four pound 
chicken requires one and one-fourth hour to roast. (For stuffing 
see below.) 

GRAVY : Pour off the liquid from the pan in which the 
chicken roasted. Let this settle, remove 4 tablespoons of the 
chicken fat and place back in the pan ; heat and add 4 table- 
spoons of Gold Medal flour. When these have cooked and 
browned together add a little at a time, 2 cups of broth in which 
the giblets cooked, season with salt and pepper. Chop the giblets 
very fine and add to the gravy. 

Poultry Stuffing 



No. 1. 



1 cup coarse cracker crumbs 
% cup butter 



% teaspoon salt 
% cup milk 
Few grains pepper 
This rule will be sufficient for a roast chicken of 

three or four pounds. Sage, summer savory or 

parsley may be added if liked. 



GOLD MEDAL FLOUR It's a Biscuit Flour It's a Bread Flour. 




19 



POULTRY STUFFING No. 2. 
4 cups stale bread crumbs 1 teaspoon salt 
% cup melted butter % teaspoon pepper 

This rule is sufficient for an eight pound turkey. Fine herbs 
may be added if desired. If the fowl is very large and a good 
deal of stuffing is liked, the body may be filled with thin slices of 
bread well buttered, sprinkle with seasoning and dip lightly in 
stock. Do not crowd either crop or body, or the stuffing will be 
heavy. 

No. 3. 



1 teaspoon salt 

J^ teaspoon pepper 
Few grains nutmeg 

2 eggs 



2 cups dry bread crumbs 
',.. cup fine sausage meat 
1 tablespoon each ( Parsley 

chopped ( Onion 

% cup butter 

Soak the bread in cold water until soft; press out all the 
water, add the sausage meat, seasonings, melted butter and eggs 
well beaten. If the sausage meat is quite fat the butter may be 
omitted, or chopped pork may be substituted. If one objects to 
pork in any form, use a full cup of butter and an extra cup of 
coarse crumbs. 

No. 4. 



Jg Ib. lean veal 
% Ib. pork 



4 doz. chestnuts 
1 teaspoon salt 

pint broth 3g saltspoon pepper 

Chop the veal and pork separately until very fine, then pound 
vigorously until blended. Shell and blanch chestnuts, cook in 
boiling salted water until soft, drain and mash. Combine with 
the meat, moisten with broth and add seasonings. 1 cup of 
cooked chestnut crumbs may be reserved to thicken the gravy. 

Stuffing for Ducks 

No. 1. 

% Ib. onions 1 duck liver 

3 tablespoons grated bread 1 teaspoon salt 

crumbs % teaspoon pepper 

1 teaspoon sage 

Mince, blanch and drain the onions; parboil the liver and 
chop very fine, combine with the onions, bread crumbs and 
seasonings. This quantity is sufficient for one medium sized duck. 



1 cup bread crumbs 

% cup butter 

1 teaspoon parsley 



1 cup chopped celery 
? a cup chopped onion 



No. 2. 

2 minced sage leaves 

3 chopped shallots 
% teaspoon salt 

% teaspoon pepper 

No. 3. 

1% cup dried bread crumbs 
'._. teaspoon salt 
% teaspoon pepper 

Broiled Chicken 



Follow directions for broiling poultry. Wipe as dry as possi- 
ble, sprinkle with salt and pepper and rub with soft butter. Lay 
on the broiler, cook the inside next to the fire for as long as 
possible without scorching. Then turn and cook the skin side 
until a handsome brown. After each side is brown turn often till 
well done. It will take from twenty to thirty minutes. Covering 
the broiler with a pan keeps in both heat and steam and finishes 
the work in less time. Serve on a hot platter with butter. 
Garnish with water-cress. 

Boiled Chicken 

Dress and clean according to general directions. Place in a 
kettle of boiling water to one-half cover. Skim carefully when it 
begins to boil and after the scums cease to rise cover and set 
back to simmer gently for three hours or more, until ready to fall 
apart. Add a handful of rice and a cup of milk to make it look 
white. Add salt about half an hour before taking it up. Lay on 
a hot dish while the liquor is reduced to rather more than a pint, 
skim off all the fat, add chopped parsley, celery and thyme and 
hard boiled eggs, chopped fine if liked, and send to table in a 
sauce bowl. 

Steamed Chicken 

Wipe very dry after cleaning. Rub salt, pepper and plenty 
of butter in the cavity of the body ; fill it with large oysters well 
seasoned with salt, pepper and celery salt. Tie the 
legs and wings close to the body and lay in as small 
a dish as will hold it, and set in a steamer to cook 
four hours. Meantime cook a pint of chopped celery 




till it will rub through a puree sieve. Make a pint of white sauce 
with the liquor of the oysters, add the celery to it and pour it 
over the fowl on the platter. Garnish with curly parsley and serve 
with baked sweet potatoes and boiled rice. This is a delightful 
way to cook a turkey. 

Chicken Pot-Pie 

Cut the chicken into nice pieces for serving, drop them into 
just enough boiling water to cover and skim carefully when 
necessary. Season lightly. Set back to simmer, closely covered, 
until tender, taking care that it does not boil dry. While it is 
cooking cut off one pound of light bread dough, work into it a 
large tablespoon of butter, shape into small dumplings and set 
them to rise quickly. Take about 3 cups of potatoes, cut into 
pieces about half the size of an egg. Parboil them in salted water 
for ten minutes and add them to the chicken when it is nearly 
done, tasting and adding more seasoning if necessary. When the 
potatoes begin to boil, lay on the dumplings, first adding a cup 
of cold water or milk, to check the boiling and give the dumplings 
a chance to rise. Cover very closely and do not open the lid till 
they are done, which will be in from twenty to thirty minutes. 
Test them by taking out one and breaking open to see if it is 
cooked enough. If one likes the dumplings dry and very light 
they may be cooked in a steamer quite separate from the meat 
and potatoes. Make a gravy as for chicken-pie, adding more 
water or milk as may be needed. A baking powder dumpling can 
be used instead of the raised dough, and the sponge balls given to 
go with the soup on page 9 are excellent with pot-pie. Some 
recipes call for onion, carrot and turnip, but such strong flavors 
are too much for the chicken and are better suited to beef or 
mutton stews. A tablespoon of rice or a half cup of tomatoes are 
the only vegetables recommended. 

Chicken Pie 

Dress and clean the chicken, following directions ; divide in 
pieces at the joints, cover with boiling water and cook slowly for 
twenty minutes, then take out. Fry two or three slices of fat, 
salt pork, put them in the bottom of a deep pie dish ; lay the 
chicken on them. Add one cup of hot water, % cup of butter, 
1 teaspoon of salt. Cover the top with a light crust the same as 
for biscuit. Bake in an oven that is hotter at the top than at the 
bottom and when well risen and brown, cover with paper or the 
crust will burn before the pie is baked through. Remove fat from 
the water in which chicken was cooked, thicken with a little 
Gold Medal flour, season to taste, add 1 cup good cream, and 
when pie is done pour the gravy through the holes of the crust 

Chicken Fricassee 

1 year old chicken 2 tablespoons Gold Medal Flour 

1 tablespoon butter 1 cup cream 

1 teaspoon lemon juice 1 egg 

\ teaspoon celery salt % teaspoon pepper 

Dress, wash and cut up the chicken as directed. Wipe each 
piece, sprinkle with salt and pepper, roll in Gold Medal flour, 
brown in butter ; cover with boiling water and simmer for forty 
minutes. Remove the meat, reduce the stock to 1 pint, to be 
used for sauce. 

For the sauce melt butter, add flour and seasonings, cook 
together ; add the broth and lemon juice, a little at a time, and 
cook until smooth. Add the scalded cream, pour this slowly over 
the egg well beaten, stir well. Arrange the pieces of chicken on 
a hot platter in something like the order in which they grow. 
Garnish with toast points and pour the hot sauce over all. 

Fried Chicken 

Chickens will do for frying up to six months old if they are 
plump and in good condition. Dress, singe, clean and wipe with 
a wet cloth. Cut in quarters and season with salt and pepper. 
Roll in Gold Medal flour and fry in hot fat from salt pork until 
brown on both sides. Cover closely and reduce heat to cook 
slowly for twenty minutes more, or until tender. Dissolve the 
glaze with 2 or 3 tablespoons of water and pour over the chicken. 
Serve with some form of corn bread. 

Chicken a la Marengo 

1 3-lb. chicken 1 small onion minced 

6 mushrooms sliced A few truffles 

Jg cup stewed tomatoes Jg cup Brown Sauce 

1 teaspoon salt 

Clean and dress and cut the chicken in small joints ; dry it care- 
fully and fry to a good brown in olive oil or butter. Place in a 
braiser with seasonings and vegetables, cover closely and simmer 
half an hour, adding more water as it boils away. Serve on a chaf- 
ing-dish. Garnish with croutons of puff paste and poached eggs. 



GOLD MEDAL FLOUR It's a Pastry Flour It's a Cake Flour. 



20 



C'ilcke' and Corn Pudding 



3 Ib. chicken 

1 qt. green corn r i 

3 eggs 



1 pt. sweet milk 
1 teaspoon salt 
% teaspoon pepper 
Few grains cayenne 
Clean, dress and cut the chicken in small pieces ; simmer in 
a covered kettle until it begins to grow tender, remove to a but- 
tered baking dish, seasoning well with salt and pepper. Combine 
the corn, scalded milk, seasoning and beaten eggs; pour this 
mixture over the chicken, cover the top with fine buttered bread 
crumbs and bake* in a moderate oven for twenty-five minutes or 
until set and a delicate brown. Reduce the stock in which the 
chicken was cooked to a pint, make a gravy and serve with the 
pudding. 

Chicken Pudding No. 2 

Dress, clean and cut up the cly'cken ; make a batter with a 
pound of Gold Medal flour, 1 teaspoon salt, 1 quart milk and 
6 eggs beaten light. Pour over chicken as above. This should 
be baked in a very gentle heat, and served as soon as done, with 
a gravy as before. 

Deviled Fowl 

Cut the thighs and wings from two underdone fowls, either 
roast or boiled. Score them closely about one-quarter inch deep, 
and rub in a paste made with 2 teaspoons mixed mustard, 1 tea- 
spoon good salad oil, 1 teaspoon salt, % saltspoon cayenne, lay 
them aside to season while the rest of the meat is chopped fine 
and stirred into a pint ot Bechamel or any good sauce. 

Put a good tablespoon of butter in the sautoir and when it 
browns add 1 teaspoon each vinegar, Worcestershire Sauce and 
mustard. Broil the legs and wings till a handsome brown, and 
roll each one in the butter mixture as it is taken from the grid- 
iron. Put the mince in the center of a hot platter, arrange the 
grilled bones around it and serve piping hot. 

Stuffed Chicken Legs 

Remove the legs, leaving on them as much of the skin as is 
convenient. Bone them carefully and fill with any good stuffing 
or forcemeat. Wrap the half breadth of skin about them and 
after dressing into a compact shape, sew the edges ; lay them on 
a bed of vegetables in a small braising pan and half cover with 
broth made from the bones and trimmings, cover closely and cook 
slowly for one hour. Remove the cover fifteen minutes before 
finished and brown well. Serve with Bechamel Sauce. 

Jellied Chicken 

Dress, clean and cut up a four pound fowl. Place in a stew 
pan with boiling water and cook slowly until meat falls from the 
bone. When half done add a teaspoon of salt. Remove chicken, 
pick the meat from bone and skin, sprinkle with salt and pepper 
and pack into a buttered mould. Reduce the stock to 1 cup, 
dissolve 2 teaspoons of granulated gelatine in a little cold water, 
when thoroughly soaked pour over the stock, strained and skim- 
med of fat. Heat until gelatine is melted and pour over the meat 
in the mould. Keep in a cold place until firm. 

Chicken Terrapin 

1% cup dark meat 3 egg yolks 

1 cup cream or stock % teaspoon dried mustard 

2 tablespoons butter % teaspoon salt 

1 tablespoon Gold Medal flour % cup of Madeira 

Melt butter, add flour and seasoning, cook together ; add a 
little at a time the cream or stock. Dilute the egg yolks with 
some of the sauce to thin, then add to the sauce. Cook the meat 
in this sauce for two minutes, add wine, reheat and serve. The 
dark meat of cold turkey or grouse may be used. 

Chicken Souffle 



1 teaspoon chopped parsley 
Jg cup bread crumbs 
1 teaspoon salt 
Pew grains cayenne 
4 eggs 



2 cups of cold chicken 

chopped fine 
2 cups of scalded milk 
2 tablespoons butter 
2 tablespoons Gold Medal 

flour 

Melt butter, add flour and seasonings, cook ; add gradually 
the milk, cooking to a smooth cream, add to this the parsley, 
bread crumbs and the chicken. Combine with beaten yolks; 
lastly fold in the whites beaten stiff. Turn into a buttered baking 
dish, bake in a slow oven thirty-five minutes. 



Chicken Turn-Over 

Chop until very fine some cooked chicken, season highly, 
add a little finely minced ham, moisten with its own gravy or 
cream. Roll out trimmings of puff paste or any good pastry and 
cut in rather large rounds, moisten the edges slightly. Lay a 
tablespoon of mixture on one-half of each round of the paste, 
fold the other half over it, press the moistened edges closely 
together and bake in quick oven or fry in hot fat. When fried 
these are called Rissoles. 

Roast Turkey 

Select a turkey which is plump and young. For cleaning, 
dressing and trussing, follow the general directions as given on 
page 19. For stuffing use Poultry Stuffing No. 2 or No. 4. 
Place on its side on rack in a dripping pan. Rub entire surface 
with salt, brush with soft butter and dredge with Gold Medal flour. 
Place in hot oven and when well browned reduce the heat. Baste 
with fat in pan and add 2 cups of boiling water ; continue basting 
every fifteen minutes until turkey is cooked, which will require about 
four hours for a ten pound turkey. For basting use % cup butter 
melted in 1 cup boiling water and after this is used, baste with 
fat in pan. During cooking turn turkey frequently that it may 
brown evenly. 

For gravy pour off liquid in pan in which turkey was roasted. 
From the liquid skim % cup of fat, return the fat to pan and 
brown with five tablespoons of flour ; add slowly 3 cups of stock 
in which giblets were cooked, or add 2 cups of boiling water to 
dissolve the glaze in bottom of the pan and substitute for broth. 
Cook five minutes, season with salt and pepper and strain ; add 
the giblets chopped very fine. The giblets may be used for force- 
meat balls or chopped fine and mixed with the stuffing. 

Braised Turkey 

Prepare as for roasting, brown lightly in frying-pan or quick 
oven, remove to braising pan with onions and sweet herbs or 
vegetables. Cover and cook slowly for four hours or until tender. 

Boned Turkey 

Choose a young hen that has been dry picked with skin un 
broken. If killed the day before, it should have been washed 
cleaned, wrapped in a damp cloth and hung in a cool place. The 
work can be done much easier if the bird is not drawn. Singe, 
remove pin feathers and head, separate legs and wings at the first 
joint, lay the bird on a board, breast down. 

Begin at neck with a sharp pointed knife, cut through the 
skin the entire length of body. Scrape away all the meat from 
backbone and sides, making a cut across the pope's nose, taking 
it off whole. Turn the flesh back from the bone while working, 
take off the leg and wing on one side before touching the other, 
free wishbone and collarbones, at same time removing crop and 
windpipe. When the ridge of the breastbone is reached it is 
better to cut off a thin layer of cartilage with the skin than to run 
any risk of breaking through. Scrape flesh and when the boning 
is finished lay the bird open on a damp cloth and bring every 
part to proper position. Where meat is thick shave off slices to 
place on thinner portions that the meat may be a uniform thickness. 

Spread over all a layer of forcemeat an inch thick, place on 
this a layer of tongue, pork and veal, or pork tenderloin, dotted 
with truffles cut in small strips, put a layer of very thin slices of 
fat pork on top ; bring the sides together carefully and sew from 
end to end, roll firmly in cloth and place in a braising pan with 2 
sliced onions and carrots, 2 teaspoons salt, trimmings of the meat, 
parsley, a dozen peppercorns, 3 stalks of celery, a blade of mace 
and a clove ; pack the crushed bones of the turkey around and 
cover with white stock. Bring to a boil quickly, then cook slowly 
three to four hours. Cool in the liquor, take off the cloth and 
roll it again closely, press under a heavy weight. Reduce the 
stock to 3 pints, strain, cool, remove the fat and clear, reheat. 

Soak % of a package of gelatine in a cup of cold water for 
twenty minutes, strain, add the hot broth; strain Jg pint into a 
mould and the remainder into two pans; color one with 1 tea- 
spoon and the other with 2 teaspoons caramel. Use the jelly when 
stiff to garnish the turkey, with peas, canned mushrooms and fancy 
cut vegetables. Garnish also with celery tips and groups of force- 
meat balls. 

The giblets may be used for forcemeat balls. Chop them very 
fine, mix with an equal bulk of bread crumbs ; allow 
1 teaspoon of butter to each cup of the mixture, 
season highly, moisten with 1 egg yolk, make in balls 
the size of a hickory nut and brown in hot butter. 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 




21 



Forcemeat for Boned Turkey 

2 Ibs. lean veal 2 teaspoons salt 

2 Ibs. fat pork % teaspoon pepper 

4 egg yolks 

Chop the veal and pork separately, then pound vigorously in 
a mortar, add seasonings and yolks one at a time, beating and 
pounding continually. Cut into strips as long as may be and 
one-quarter inch square, % pound of fat pork, red beef tongue, 
or ham, and lean of veal, or pork tenderloin. 

Roast Goose 

Singe, remove pin feathers, and scrub a goose in hot soap 
suds, then remove the insides and rinse well in clear cold water. 
Wipe dry the inside and out, stuff, truss, sprinkle with salt and 
pepper, and roast in a hot oven for two hours. For the first hour 
of roasting the breast should be covered with buttered paper. 
Baste every fifteen minutes. When done place on a hot platter 
and remove skewers and strings. Garnish with browned apples 
and water-cress 

STUFFING : Chop an onion fine, blanch and drain, fry with 
a little butter, mix it with 2 cups well seasoned mashed potatoes, 
1 cup bread crumbs, adding sage if liked. 

BROWNED APPLES : Pare 6 small sour apples and brown 
in butter and sugar, 1 tablespoon of each. Stew in broth 
enough to barely cover. Remove apples as soon as tender ; boil 
the broth to a glaze and roll the apples in it. 

Roast Duck 

To really enjoy domestic duck they should be kept in a small 
pen for a day or two and fed on barley meal or cracked wheat, 
with plenty of clean fresh water to cleanse them before they are 
dressed. As a general rule two small young ducks make a better 
dish than a large drake, the flesh of which is hard and dry and 
best adapted for a stew, salmi or braise. Clean and truss accord- 
ing to general directions, except that the feet are generally 
scalded, skinned and twisted across the back, while the pinions 
and long neck are entirely removed. Stuff and skewer the wings 
close to the side to make the breast as plump as possible. Roast 
from thirty to forty-five minutes, basting often and dredging with 
Gold Medal flour if it is wished to have a frothy appearance. 
Serve with a good brown gravy and with apple sauce in a side 
dish. 

Stewed Duck, (Irish) 

Singe, draw, and cut into eight pieces each, two spring ducks. 
Season with pepper and salt and fry to a light brown on both 
sides in butter. Add a sliced onion and 4 ounces raw, lean ham 
cut in dice. As soon as these have browned a little dredge with 
1% ounces of Gold Medal flour and fry again till the flour is 
brown, then add IJ^ pints beef broth, a gill of port wine, a bunch 
of parsley and sweet herbs to taste, cover closely and cook three- 
quarters of an hour. Remove the herbs, skim off all the fat and 
serve in a potato border. 

Salmi of Ducks, (English) 

Stew the giblets of one or more ducks in veal gravy till they 
are tender, seasoning them highly with cayenne, shallots, pepper 
and salt. Cut the roast duck into large dice and lay in the stew- 
pan with the gravy, simmer till hot through, then squeeze a bitter 
orange into the gravy, strain it over the pieces of duck neatly 
arranged on bread croutons and send to table smoking hot. 



Braised Duck 

See braised fowl, page 21, using green peas instead of other 
vegetables. Season with salt and pepper and serve with the peas 
under the duck and the gravy poured over. 

Stuffed or Boned Duck 

Bone according to general directions, being careful not to 
break the skin. Fill with a forcemeat made from % pound veal, 
\ pound suet, parsley, chives and plenty of mushrooms. Add 
salt and pepper to taste and make into a paste with 2 well-beaten 
eggs and sufficient water. Fill the inside ot the duck, cook in a 
braising-pan and serve with stewed chestnuts prepared with the 
gravy from the bones. 

Broiled Squab 

The birds should be full grown but not yet out of the nest, 
or not more than a day or two. Singe, draw, split down the 
back. Crack the large bones, flatten with a heavy cleaver. 
Season with salt and pepper and broil slowly. Serve on dry toast 
with hot Maitre d' Hotel Butter poured over. Garnish with 
watercress. 

Salmi of Duck, (America) 

Three small wild ducks, ( teal, widgeon or wood duck) roasted 
and cut in even pieces, free from bones, skin and gristle. Break 
all the bones and put them with other trimmings in a stew pan 
with 2 glasses sherry, 1 quart Spanish Sauce, 1 pint beef stock, a 
sprig of thyme, a bay leaf, 2 cloves, 6 peppercorns, parsley and 
1 onion sliced. Cover closely and boil gently for one hour ; strain 
and reduce to a smooth consistency. Dish the duck on a large 
thick slice of fried bread, add the juice of a lemon and 2 ounces 
butter to the gravy and pour it over. 

Roast Pigeons 

Prepare exactly according to the directions for roast chicken, 
but unless they are surely young and fat they are much better to 
be steamed for thirty to forty minutes before putting them into 
the oven. Use a generous measure of butter as the meat is 
rather dry. 

Pigeon or Game Pasties 

Lincolnshire and Oxfordshire. Bake these pasties in meat- 
pie moulds which open and allow the form to be taken out. Make 
a crust of 1 pound of Gold Medal flour, J^ pound butter, J^ pint 
of water, the yolks of 2 eggs and a teaspoon of salt. Work all 
this into a firm paste and line the buttered mould, reserving part 
for the cover. For a two quart pie remove the large bones 
from four pigeons, season the inside of each one well with a mix- 
ture made of 1 large teaspoon of salt, J each of pepper, clove 
and mace. Spread on each a layer of good forcemeat and lay in 
the mould, filling in with more forcemeat and bits of veal and 
ham. Wet the edges and pinch together, ornamenting the top 
with a cluster of pastry leaves placed over the hole made in 
the center of the crust. Put in a moderate oven, after brushing 
it over with yolk of egg and bake four hours. In the meantime 
boil the bones and trimmings in 1 quart of water till reduced to 
half a pint, season it highly and pour it into the pie through the 
hole in the top. These pies are eaten cold, and often truffles or 
mushrooms are added. Small ones are made with one pigeon 
and forcemeat. Game of any sort can be used, enormous pies 
being often served. 




E have always claimed the creamy white loaf made from 
GOLD MEDAL FLOUR to be the most delicious and at 
the same time the most desirable of all food products. 
It is clean, pure and of a delicate texture, most inviting 
to the normal, healthy appetite. Its tissue-forming constituents and 
energy-yielding portion are more nearly in the exact proportions 
demanded by the human system than any other single ration. 



22 



UNDER this head is included all wild animals and wild fowl 
used for food. In cooking either apply the same general 
rules already given for meats and poultry, remembering that 
all white meated game should be cooked well done ; dark meated 
game rare, and both must be sent to the table very hot, with hot 
plates. Wild meat contains a much greater percentage of phos- 
phates, and much more lean than fat, while the lean is of much 
greater density than the flesh of domesticated animals. It follows 
that they are a strong food and if well digested, very nutritious. 

When game is to be kept many days it should be drawn, the 
inside rubbed with salt and pepper, and it does no harm to put 
some lumps of charcoal in the cavity. If there is any objection to 
washing, it must be very carefully drawn and then wiped with a 
damp cloth until perfectly clean. Neither salt nor pepper should 
touch the outside of the meat until it is cooked. 

Simplicity is the highest perfection of cooking, especially of 
game, and all seasoning, sauces and accompaniments should be 
subordinate to the flavor of the meat. 

Roast Venison 

Roast venison is best to be thoroughly larded, using half a 
pound of pork to a leg or saddle weighing eight to ten pounds. 
Cut the flanks from a saddle, and trim the haunch to good shape. 
Roast according to general directions, basting at the end of the 
first five minutes and every fifteen minutes after. It is very nice 
to use claret instead of the dripping of the pan. An hour and a 
quarter will cook it very rare ; for most people an hour and three- 
quarters will be none too much. Make a good gravy from the 
drippings in the pan, adding stock made from the bits trimmed 
away before roasting. Currant jelly is usually served with it, but 
those who have once tried barberry or wild plum jelly will never 
be contented with anything else. 

Venison Steaks 

Venison steaks are prepared and served like beef steak, cut- 
ting them only about three-quarters of an inch thick. 

Slices of cold rare roast venison are extremely nice when re- 
heated in a brown or curry sauce. 

Deviled Venison 

Cut thick slices from rare-roasted venison, make slanting 
incisions and- fill them with mixed mustard and salad oil. Brush 
the slices with melted butter and dredge them with Gold Medal 
flour. Broil over clear coals till a good brown and serve with 
butter. 

Fillet of Venison 

Have as many small steaks as there are to be covers. Trim 
and flatten into good shape. Lard one side of each steak with 
tiny strips of pork and lay them in an earthen dish with salt, pep- 
per, an onion, a minced carrot, 2 bay leaves, 2 sprigs thyme, 
% gill of salad oil, a gill of vinegar. Let them steep in this mix- 
ture for six hours, turning often. Twenty minutes before serving 
drain and wipe them. Fry them to a handsome brown in a little 
very hot salt pork fat. It must be done quickly or they will be- 
come hard and tough. Arrange in a circle on a hot dish, the 
larded side uppermost alternately with heart-shaped croutons of 
puff paste. Serve with a brown gravy made from the marinate. 

Venison Pasty 

Use for this the neck, breast, flank and other portions that 
are not suitable for roasting. Wash with vinegar, rub with sugar 
and hang in a cool airy place as long as possible. Examine every 
day and wipe night and morning with a dry cloth. When it is 
to be used sponge with lukewarm water and dry with a cloth. 
Bone it and cut the meat free from skin into pieces two inches 
square. Parboil till the meat begins to be tender, then season 
well and lay in a baking dish of which the sides have been lined 
with good pastry. Arrange the pieces of fat and lean together, 



adding more seasoning if needed and dot well with bits of butter 
and enough stock to cover the bottom of the dish well. Cover 
with a thick crust and bake till the crust is thoroughly done. 

While it is being baked put all the bones and trimmings in a 
covered stewpan with a trip of mace, pepper, salt and cold water 
to cover the pieces. Simmer till all the goodness is out of the 
bones and the water reduced one-half. Strain, cool and remove 
the fat. When the pie is done heat up the gravy with lemon 
juice and enough port wine to flavor well. Put a funnel through 
the hole in the crust and pour the gravy in. Good either hot or 
cold. 

Antelope 

Antelope meat is prepared like venison and is hardly distin- 
guished from it except by its strong flavor. 

Bear 

The haunch and saddle of a young bear is very good roasted, 
tasting almost like pork ; but old bear meat is extremely hard and 
tough, and is only palatable in a highly seasoned ragout. 

Rabbits or Hares 

Rabbits or hares are only fi: to use when young and their age 
may be known by their hairs and paws, which should be soft, the 
edges of the hairs smooth and the paws not worn. They are best 
in the fall and early winter. They should be drawn as soon as 
possible after killing, but should not be skinned until ready to use. 

Roast Hare 

Skin and wipe the hare, stuff and sew up carefully. Truss 
the forelegs back and the hind legs forward, and put in baking 
pan ; fasten thin slices of bacon over the shoulders and back, put 
into a quick oven and bake one and one-half hour, basting every 
ten minutes with % cup butter in J^ cup of boiling water. Turn the 
hare several times when baking. When half done dredge with 
Gold Medal flour and baste once more. Remove to a hot platter 
and garnish with slices of lemon and water-cress. 

STUFFING; Make a moist stuffing as for chicken, using 
the water in which the giblets were boiled and working in the 
minced giblet meat. 

Broiled Rabbit 

Skin, singe and wipe the rabbit. Prepare for the broiler like 
chicken and cook over charcoal embers till done. Season with 
salt and pepper just before it is finished and pour over melted 
butter mixed with 2 tablespoons vinegar and 1 of made mustard. 
Serve with Ravigote sauce. 

Squirrels 

The large gray and fox squirrels are the best for eating and 
may be prepared cooked in any way suitable for rabbits. 

Squirrel Pot-Pie. 

Prepare squirrels as rabbits, cut in pieces, flour and fry brown 
in a little good dripping, and place in a stew pan. Add 1 quart 
boiling water, % of a lemon sliced very thin, a teaspoon of salt, a 
small glass of sherry and 1 minced onion fried brown in a table- 
spoon of butter. Cover all closely and stew for an hour Make 
a delicate biscuit crust, cut in rounds and lay them on the top of 
the squirrel, let them boil, covered closely, for fifteen minutes; 
pile the squirrel in the center of a hot platter, arrange dumplings 
along it. Thicken the gravy with 1 tablespoon of Gold Medal 
flour browned in 1 tablespoon of butter and pour gravy over meat. 

Ducks 

The list is almost endless, but they will all bear 
substantially the same treatment. A few epicures 
may like ( or think they like) their canvas-back kept 
until upon the point of falling to pieces and served 



GOLD MEDAL FLOUR It's a Biscuit Flour It's a Bread Flour. 




23 



-^ 



warmed through. But the majority of those who enjoy 
game like it hung and cooked upon the same principles that 
govern poultry and other meats. Dark meat of any kind should 
always be cooked rare, and red juice, not blood, should follow 
every cut with the knife. The best authorities agree that game 
birds should be roasted plain, that is, without stuffing, but there 
is no reason why any of the forcemeats given for poultry should 
not be used for wild duck, grouse, prairie chickens, etc., if one 
prefers them so cooked. The following directions, however, will 
suppose that no stuffing is to be used except when specified. 

Canvas-back, Red-head and Mallard 

Should be carefully picked, singed, washed, drawn and wiped 
with a wet cloth, trussed with the neck twisted around to close 
the opening in the breast, and the rump turned down to close the 
opening through which it was drawn. Season with salt and roast 
rare from eighteen to twenty-five minutes. Place them on a hot 
dish and put a tablespoon of cold water inside to prevent the 
coagulation of the juice. Serve with currant or plum jelly. 

Red-head, Teal or Widgeon Broiled 

After cleaning, split down the back and flatten a little with a 
heavy cleaver. Pare off the neck, pinions and ends of the legs, 
baste well with salad oil and broil rare over a quick fire. Dish on 
dry toast. Melt 2 tablespoons of Maitre d' Hotel Butter with a 
little brown gravy, pour it over the ducks and serve with any 
sharply acid jelly, or orange, or olive sauce. 

Teal 

Teal when roasted sometimes has a plain, dry stuffing as for 
chicken. Sometimes it is filled with a chopped onion and celery 
stuffing. Serve with slices of fried hominy and water-cress or with 
green grape jelly. 

Grouse 

Pluck with care not to tear the skin. Draw and wipe, but do 
not wash. Cut off the head and truss like fowls. They are much 
improved by larding, but if that is not convenient fasten thin 
slices of salt pork all over the breast and thighs. Baste every 
five minutes. About ten minutes before taking up lay a thick 



slice of toast under each and serve on this. Fry coarse bread 
crumbs to a handsome brown in butter and strew them on the 
platter or over the bird. Serve bread sauce or brown gravy. The 
Scotch fashion is to put 3 tablespoons of butter into each bird 
instead of larding it. Parboil the liver and pound it to a paste 
with butter, salt and cayenne and use this to spread on the toast 
on which the birds are to be served. 

Fillets of Grouse 

If the birds are badly shot to pieces or much disfigured in 
dressing, it is sometimes better to serve them filleted. After they 
have been removed separate the large from the small fillet. Season 
them with salt and pepper and dip them in a mixture of 1 table- 
spoon chopped parsley, 1 tablespoon lemon juice and J^ cup 
melted butter. Let the butter cool on them, then dip in a beaten 
egg, then in bread crumbs and fry in deep hot fat. Six minutes 
is enough for the large, four minutes for the small fillets. Drain 
on brown paper while arranging a mound of vegetables a la 
jardiniere in the center of a hot dish. Rest the fillets against the 
mound and serve with Bechamel Sauce poured around. 

Smothered Grouse 

Pick, singe, void and sponge as usual. Split in halves as for 
broiling; rub well with salt and chili, and baste with salad oil; 
brown delicately on a hot spider, then cover steam tight and set 
back to let it cook for half an hour or more in its own steam. 
Add 1 cup brown stock to the pan in which they were browned ; 
let it simmer to a demi-glaze and pour over the birds. Serve with 
green peas. 

Other Game Birds 

Partridge, pheasant, quail and prairie chicken may all be 
prepared according to the several directions for grouse. 

Quail d la Cendre 

Dress as many quail as there are to be covers. Dry them 
and put the livers inside again with a little salt and butter. Wrap 
each in a thin bairde of salt pork, tucking a leaf of sage under 
each wing. Wrap again in well-buttered thick white paper and 
toast half an hour in hot wood ashes as you would potatoes. 
Remove the paper and serve with a sauce bowl of gravy, reduced 
with sauterne. 




E are anxious that you should know the great satisfaction 
and saving to be had by using GOLD MEDAL FLOUR. 
In order that there may be no question that the next 
flour ordered for your home is GOLD MEDAL, will you 
please endeavor to impress the name firmly in your mind by saying 
out loud, five times, slowly and with careful emphasis, thus 
"Washburn-Crosby's GOLD MEDAL FLOUR, GOLD MEDAL FLOUR 
GOLD MEDAL FLOUR, GOLD MEDAL FLOUR, GOLD MEDAL FLOUR. 
This is a very good lesson to learn. It means highest quality 
in baking greatest economy, and all round household contentment. 



24 




THIS is an important part of our food supply. The fresh fish is 
less stimulating and nourishing than meat but is considered 
more easily digested. Fish makes an agreeable change in the 
usual routine of a roast, broil, fry and boil. A notable advantage 
is the short time required to cook fish, another is the great variety 
of kinds through the long list of fresh and salt water, red or 
white fleshed, dry, salt or fresh. The white fleshed fish is more 
easily digested than the red fleshed. Examples are whitefish, 
haddock, cod, flounder, perch, pickerel, croppies, etc. Examples 
of red fleshed fish are salmon, shad, lake trout, etc. Very large 
fish are, as a rule, better when boiled or steamed; medium sized 
ones should be baked or split and broiled, and small ones fried. 
Red fleshed fish being richer in fat should not be fried. 

A fish is in good condition when the eyes are bright, the 
gills a bright clear red, scales shiny, the flesh firm and free from 
a disagreeable odor. 

TO CLEAN A FISH : Remove the scales by scraping with 
a dull knife from the tail toward the head. Head and tail may be 
left on or removed according to the manner of cooking. Small 
fish to be served whole have the entrails removed by opening under 
the gills and pressing out their contents with the thumb and finger; 
example, smelts. Larger fish are split half way down the belly 
and the insides scraped and washed with salt and water after it is 
empty. Wipe the fish inside and out with a cloth wrung out of 
cold salted water, then wipe with a dry clean cloth. 

TO SKIN A FISH : First remove the fins along the back 
and cut off a narrow strip of skin the entire length of the back. 
Loosen the skin over the bony part of the gills and slowly work 
toward the tail. Do the same on the other side. 

TO BONE A FISH : Clean fish and remove head ; beginning 
at the tail, run sharp knife close to the backbone, cutting the meat 
away on one side and working toward the head. Turn and repeat 
on the other side. 

Boiled Fish 

Clean the fish according to the directions, wipe carefully and 
rub with salt. Wrap in a piece of cheesecloth to hold the fish 
together and to prevent the scum from adhering to the fish. 
Place it in a kettle half filled with boiling water, cook slowly, 
allowing fifteen or twenty minutes to the pound. A long fish- 
kettle with a rack is useful. A wire basket in a kettle may be 
substituted, the fish coiled about in the basket. The water in 
which the fish cooks should have salt and vinegar or lemon juice 
added, 2 teaspoons of salt and 1 of vinegar to a quart of water. 
The salt gives flavor, the vinegar or lemon juice keeps the flesh 
white. The fish is cooked when flesh is firm and separates easily 
from the bone. Take from the water and remove cheesecloth. 
Garnish with parsley and slices of lemon. 

Steamed Fish 

Clean carefully but without removing head or fins, rub inside 
and out with salt and pepper and lemon juice, laying slices of 
onion inside if liked. Lay on a buttered paper and steam till the 
flesh falls easily from the bones. Lay on a folded napkin, garnish 
with lemon and parsley and serve with a Hollandaise Sauce. 



Baked Fish 

Clean, wipe and dry the fish, rub with salt inside and out ; 
stuff and sew ; cut gashes two inches apart on each side so they 
will alternate and skewer into the shape of an S or an O. Put 
the fish on a greased baking sheet or if this fish sheet is not at 
hand place strips of cotton cloth under the fish, by which it may 
be lifted from the pan. Sprinkle with salt and pepper and place 
narrow strips of pork lardoons in the gashes. Place in a hot oven 
without water; baste with hot water and butter as soon as it 
begins to brown and repeat every ten minutes afterwards. For a 
four pound fish the time would be an hour. Remove to a hot 
platter; draw out the string, wipe off all water or fat which 
remains from the fish, remove pieces of pork. Garnish the head 
of fish with parsley or water-cress. 

Stuffing for Baked Fish 

No. 1 

1 cup cracker crumbs 1 teaspoon chopped parsley 

% teaspoon salt 1 teaspoon capers 

^ teaspoon pepper 1 teaspoon chopped pickles 

1 teaspoon chopped onions 3 tablespoons melted butter 
This is sufficient for a fish weighing four to six pounds. 

No. 2 
1 cup bread crumbs 1 teaspoon chopped parsley 

1 tablespoon minced onion % teaspoon salt 

2 tablespoons butter % teaspoon pepper 

1 egg 

Soak bread in cold water, when soft press out all the water ; 
fry onion in butter, add the bread, parsley and seasoning. Add 
the beaten egg at last. No. 3 

% cup lean veal % teaspoon pepper 

% Ib. fat bacon 1 teaspoon onion 

% cup bread crumbs 1 teaspoon parsley 

% teaspoon salt 

Chop the meat very fine, add the bread crumbs soaked and 
pressed, and the seasonings. 

Broiled Fish 

Large fish should be split through the back to broil, head 
and tail are usually removed. Salmon, halibut and sword fish are 
cut in inch slices for broiling. Smelts and other small fish are 
broiled whole. Clean and wipe fish as dry as possible, sprinkle 
with salt and pepper, place in a well greased broiler. Broil the 
flesh side first till almost done, then cook on the skin side just 
long enough to brown well. Small fish require from five to six 
minutes, thick ones from twenty to thirty minutes. To remove 
from the broiler loosen one side from the wires first, turn and 
loosen on the other side, then slip from broiler to hot platter. 
Spread with butter and set in warming oven to let it penetrate 
the fish. 

To broil fish in a gas stove, clean and dry as usual, only it is 
better to remove the backbone. Put under the flames an iron or 
granite baking dish well greased. Place the fish on this, skin 
down, sprinkle with salt and pepper, dot with butter 
and dredge with Gold Medal flour. When nicely 
browned reduce heat ; time required, from twenty-five 
to thirty minutes. 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 




25 



Broiled Halibut 

Wipe with cloth wrung out of cold water; season the slices 
with salt and pepper, roll in Gold Medal flour or corn meal and 
broil for twenty-five minutes. Serve with Maitre d' Hotel Butter. 

Broiled Scrod 

Scrod is a young cod, may weigh from two and one-half to 
five pounds, the best weigh four or five pounds. Clean and wipe 
as usual, cut down the belly, remove backbone, place on a hot 
greased broiler, sprinkle with salt and pepper and cook from 
twenty to twenty-five minutes. Remove to hot platter and spread 
with butter. 

Spanish Mackerel 

Clean and wipe, cut down the belly, remove the bone, dry 
well, season with salt and pepper; brush over with oil and broil 
slowly twenty-five or thirty minutes, remove to hot dish and 
serve with melted butter. 

Brook Trout 

Dress, clean and wipe dry ; score a little across the back, rub 
in oil or butter and broil slowly five to six minutes. Serve on hot 
platter with Maitre d' Hotel Sauce. 

Small Fish Baked 

Dress, clean, wipe dry and rub with salt and pepper, lay in a 
baking dish with chopped onion, mushrooms and parsley. Dot 
the fish with butter and pour in enough thin broth to cover the 
bottom of dish. Add the juice of one-half onion and bake till 
the flesh parts easily from the bone. 

White Fish, Point Shirley Style 

Dress and clean the fish, split and lay open with the meat 
side up. Season with salt and pepper and place in a baking pan 
on a bed of pork chips. Bake from twenty-five to thirty minutes, 
brushing it over once or twice with beaten egg while cooking. 

Darne of Salmon 

1 onion ) , % teaspoon salt 

2 carrots J m 3 tablespoons butter 
2 tablespoons minced parsley 1 pint claret 

1 tablespoon peppercorns 1 pint thin broth 

Darne of salmon is the middle cut, there are but two and 
sometimes three from a large fish. Lay in a stew-pan on a bed 
of vegetables, dredge with the salt and pour over this the claret 
and broth. Dot with the butter and cover with buttered paper. 
Bring quickly to a boil and simmer very gently for one hour. 
Place on a hot platter, remove the skin and serve with a Hollan- 
daise Sauce. 

Boiled Cod with Oysters 

Dress and clean fish as directed, place in boiling water slightly 
salted, add a few white cloves and peppers, a bit of lemon peel. 
Cook slowly, allowing fifteen minutes to the pound. When done 
arrange neatly on a folded napkin, garnish with parsley and serve 
with oyster sauce. 

SAUCE 

1 pint oysters 2 tablespoons Gold Medal flour 
% cup milk \ teaspoon salt 

2 tablespoons butter Few grains cayenne 

Few grains mace 

Drain the liquor from the oysters into a bowl, wash and pick 
over the oysters, strain the liquor and cook oysters until the gills 
begin to curl, remove the oysters. Melt the butter, add flour and 
seasonings, cook together, then add slowly 1 cup of the oyster 
liquor and milk, cook together, add the oysters and serve in a 
sauce boat. 

Dropped Fish Balls 

1 cup salt cod 1 egg 

2 cups diced potatoes 1 teaspoon butter 

Few grains pepper 

Wash fish in cold water and flake in fine pieces. Cook fish 
and potatoes together in boiling water until potatoes are done. 
Drain and mash, add butter, pepper and beaten egg. Beat all 
together thoroughly. Have fat in frying kettle smoking hot, drop 
the mixture by spoonfuls into fat, fry a golden brown. Drain on 
soft paper. It is best to first dip the spoon in the fat. Serve 
with Tomato or Bechamel Sauce and garnish with parsley. 

Panned Fish 

This method is used for small fish or fish that 
can be cut in slices. Have the fish well cleaned, 
seasoned with salt and pepper and dredged with a 
little Gold Medal flour or rolled in corn meal. Have 




a large frying pan smoking hot, with as little grease as will 
keep the fish from sticking. Brown the fish quickly on both sides 
then reduce heat and cook more slowly for ten or twenty minutes 
according to the size of fish. 

Fried Fish 

Clean fish and wipe as dry as possible ; sprinkle with salt and 
pepper ; dip in Gold Medal flour, egg and crumbs and fry in deep 
fat. (See general directions for frying.) From five to six minutes 
is sufficient for any but large pieces. Drain perfectly dry on paper 
and serve on a folded napkin. Fry the parsley that is to garnish 
the dish, taking care to have it crisp without changing its color. 

Fried Smelts 

Clean smelts, removing entrails through the gills, leaving on 
heads and tails, wipe dry, sprinkle with salt and pepper, dip in 
Gold Medal flour, egg and crumbs and fry three to four minutes 
in deep fat. Arrange on a hot platter and garnish with parsley 
and lemon. 

Smelts may be baked in the oven or pan-broiled. Directions 
for cleaning and seasoning the same as above. 

Fried Fillet of Cod or Haddock 

Dress and clean the fish, remove the skin and backbone, cut 
flesh in square pieces, season with salt and pepper and roll in fine 
white corn meal. Try out several slices of salt pork, lay the fish 
in the hot fat, cook brown on each side, drain on soft paper and 
serve hot. Serve with butter and garnish with slices of lemon 
Any fish having firm white flesh can be prepared in this manner 

Halibut Maitre d'Hotel 

Cut three pounds of halibut steak into three inch squares, 
wipe with a wet cloth and dry thoroughly. Dip in Gold Medal flour, 
egg and sifted bread crumbs, fry in deep fat until a rich brown, 
drain on soft paper and serve with Maitre d' Hotel Butter. 

Planked Shad or Whitefish 

Shad are in season from January to June. Jack shad are 
usually cheaper than roe shad. Clean and split a three pound 
shad, place skin side down on heated oak plank one inch thick, 
sprinkle with salt and pepper and brush over with butter. Bake 
twenty-five to thirty minutes in a hot oven or in a gas stove under 
the broiling flame. Garnish with parsley and lemon. 

Shad Roe 

Shad roe may be baked, broiled or fried. To broil, wipe with 
wet cloth, dry, sprinkle with salt and pepper, place on a greased 
wire broiler, cook for five minutes on each side. Serve with Maitre 
d' Hotel Butter. The roe may be rolled in Gold Medal flour, egg 
and bread crumbs and fried in deep fat or in a pan with a little fat. 

Fish au Gratin 

3 Ibs. fish \ teaspoon salt 

2 cups White Sauce No. 1 % teaspoon pepper 

% cup cracker crumbs Few grains cayenne 

2 tablespoons butter % teaspoon celery salt 

2 tablespoons chopped parsley 

The fish should be freed from skin and bone and broken into 
little flanks. Melt the butter and combine with cracker crumbs. 
Butter a baking dish and place alternate layers of fish and cracker 
crumbs, moisten with sauce and sprinkle with seasonings, sprinkle 
buttered crumbs over the top and bake in a quick oven for ten or 
fifteen minutes. 

Frogs' Legs 

The green marsh frogs furnish the best hams, as they are 
more tender and have less of the strong, muddy flavor. They are 
generally liked fried. Cut off the feet and truss them by inserting 
the stump along the shin of the other leg. Wipe well, sprinkle 
with salt and pepper, roll in Gold Medal flour, egg and fine bread 
crumbs, fry a light brown in deep hot fat. Serve with Tartare 
Sauce. They may also be cooked in a frying pan with butter, 
allowing 2 tablespoons of butter to a dozen frogs' legs. 

Frogs' Legs a la Mariniere 

3 dozen legs \ teaspoon salt 

4 tablespoons butter 1 cup white wine 
1 cup chopped mushrooms 1 cup consomme 
4 shallots Yolks of 4 eggs 

1 tablespoon Gold Medal flour 2 tablespoons cream 

Saute frogs' legs, mushrooms and shallots in butter. As 
soon as well colored dredge with flour and seasonings, add wine 
and consomme, cover and simmer for ten minutes. Mix the 
yolks of eggs with cream and stir into the boiling mixture. 
Remove at once from the fire and serve. 



GOLD MEDAL FLOUR It's a Cake Flour It's a Pastry Flour. 



26 









YSTERS are in season from September to May. Oysters 
are nutritious and are easily digested, especially when eaten 
raw. 

TO .OPEN OYSTERS : Insert a thin, sharp knife between 
the shells near the back, pushing the knife forward till it cuts the 
muscle which holds the two shells together. 

TO CLEAN OYSTERS: Place the oysters in a strainer 
over a bowl. Reserve the drained liquor. Pick over each oyster 
carefully for bits of broken shell and wash in cold water, allowing 
two cups to each quart. The oyster liquor should always be 
scalded and strained before using. For many purposes the oysters 
should be scalded before using. Place one pint of cleaned oysters 
in a frying basket and dip it for one minute in a kettle of boiling 
water, drain and dry on a soft cloth. 

Oysters on the Half Shell 

Keep on ice till serving time. Have small soup-plates half 
full of fine ice and lay the oysters in the deep half of the shell 
on the plates as fast as opened. Salt, pepper and a cut lemon 
should be served at the side, and a true oyster lover will use no 
other sauce. Small oysters are preferred, and four to six are 
enough for each plate. 

On a Block of Ice 

Have the dealer chip in a ten pound block of perfectly clear 
ice a cavity large enough to hold as many oysters as are to be 
served. Clean and drain them as usual, but do not season, as it 
causes the juice to flow. Fold a large towel and cover it with a 
napkin to lay in the platter ; prop the block of ice carefully with 
wads of cloth, lest it should tilt in melting. Fill the platter full 
of parsley, so that the ice should seem to be resting on green 
leaves only, and garnish the edge of the oysters with fine small 
sprigs of parsley and celery tips. 

Broiled Oysters 

Take the largest oysters, clean, scald, drain, dry on a towel 
and dip one by one into softened butter till well coated and then 
in seasoned flour. Lay them on a buttered broiler. Cook over 
clear coals until a light brown. Serve on slices of buttered thin 
toast. If done by a gas stove lay the toast under the broiler to 
catch the drip. Fine cracker crumbs may be used instead of flour. 
Oysters that have been breaded for frying are good broiled. 

Broiled Oysters, No. 2 

Take two dozen large oysters, cleaned, drained "and dried in 
a soft cloth. Sprinkle with salt and pepper. Melt two ounces 
butter in a large frying pan, lay in one dozen, as soon as the last 
one is in, turn the first one and when all have been turned begin 
taking out ; laying them closely on a large buttered oyster broiler ; 
cook to a light brown over moderate fire. While these are brown- , 
ing the other dozen may be "set" in the butter. Have six rounds 
of toast on a hot platter ; put four oysters on each, sprinkle on 
the butter in which they were stiffened and serve with lemon cut 
in eighths. 

Spindled Oysters 

2 doz. large oysters 6 slices of thin toast 

2 ounces bacon 6 steel skewers 

Drain, clean and dry on a soft towel the oysters; cut the 
bacon in very thin slices. Fill the skewers with bacon and oysters 
alternately, running the skewer cross grain through the muscle of 
the oyster and stringing bits of bacon by one corner so that each 
slice may overlay an oyster. Do not crowd. Place the skewers 
across the baking pan and cook over gas or in a quick oven for 
five minutes. Do not take the oysters from the spindle but lay 
each one on a slice of toast, pouring over them the drip from the 
pan. 



Deviled Oysters 

Drain, clean and dry on a soft towel six large oysters. Mix 
to a smooth paste % teaspoon of mustard, ? teaspoon of pepper 
and salt, and the yolk of one egg. Mask the oysters with this, 
roll them in fine crumbs and broil over a clear fire. 

Griddled Oysters 

Clean, drain and dry two dozen large oysters, sprinkle with 
salt and pepper, fry in a hot griddle, allowing 2 tablespoons of 
butter. Brown on one side, then turn and brown on the other. 
Do not let the griddle get too hot. Serve four to each person, 
on two inch square of rye cake. 

Oysters Roasted in the Shell 

Wash the shells clean and wipe dry. Place in a baking-pan 
and put in a hot oven for about twenty minutes. Serve on hot 
dishes the moment they are taken from the oven. Though this 
is not an elegant dish, many people enjoy it, as the first and best 
flavor of the oyster is retained in this manner of cooking. The 
oysters can, instead, be opened into a hot dish and seasoned with 
butter, salt, pepper, and lemon juice. They should be served 
immediately. 

Roasted Oysters on Toast 



18 large oysters 

1 teaspoon Gold Medal flour 

1 tablespoon butter 

Drain and clean the oysters. 



cup cream 

cup oyster liquor 

teaspoon salt 

slices of toast 

Scald and strain the oyster 



liquor. Scald the oysters in the liquor. For the sauce, melt the 
butter, add the flour and seasonings mixed, stir until smooth, add 
the oyster liquor slowly and cook until smooth, then add the 
cream and lastly the oysters. Pour over the toast and garnish 
with slices of lemon. 

Oyster Stew 

1 qt. oysters 1 tablespoon butter 

1 cup oyster liquor 1 tablespoon rolled crackers 

% cup water % teaspoon salt 

3g teaspoon pepper 

Drain and clean the oysters, scald and strain the liquor ; add 
to the strained liquor the water, seasonings, butter and cracker 
crumbs. Let it come to a boil, add the oysters, cook them till 
the edges curl. Half a cup of scalded cream may be added before 
serving. 

Fried Oysters 

Drain, clean and dry the oysters. Sprinkle lightly with salt 
and pepper, dip in Gold Medal flour, egg and cracker or stale bread 
crumbs, and fry in deep fat. Drain on brown paper. Serve on a 
hot, folded napkin, garnish with parsley and lemon. Fried oysters 
should be served immediately. It is better not to begin frying 
until they are wanted than to delay serving. 

White Fricassee of Oysters 

1 pint oysters 1 tablespoon Gold Medal flour 
% cup oyster liquor 1 egg 

Jg cup cream Jg teaspoon salt 

2 tablespoons butter ?g saltspoon pepper 

Drain, clean and dry the oysters. Put 1 tablespoon of butter 
into a frying pan and when hot add the oysters, cook until plump 
and drain again. Scald and skim the oyster liquor. Melt the 
butter, add flour and seasonings. Cook together. Add oyster 
liquor and cream slowly, cook until smooth. Beat 1 egg very 
light and pour the oyster sauce upon it, add oysters 
and return to the fire to be well heated, but it must 
not boil. Serve in crust or patty shells if for lunch 
or dinner ; for breakfast or tea, serve on toast. 



GOLD MEDAL FLOUR It's a Biscuit Flour It's a Bread Flour. 




27 



Brown Fricassee of Oysters 

1 pint oysters 1 teaspoon salt 

3 tablespoons butter Few grains cayenne 

2 tablespoons Gold Medal flour % teaspoon chopped parsley 

Drain and clean the oysters, scald and skim the oyster liquor. 
Parboil the oysters in the oyster liquor. Brown the butter, add 
flour and stir until well browned, add the oyster liquor slowly, 
stirring constantly; add the seasonings and oysters. Serve on 
toast or in patty shells. 

Creamed Oysters 

1 pint oysters 1% cup white sauce 

Drain and clean the oysters, scald and strain the liquor ; cook 
the oysters in the liquor until plump and the edges begin to curl, 
and drain; add to the white sauce. Add more seasoning if 
necessary. Let it heat to the boiling point and serve in Swedish 
timbales or in patty shells. It is nice used as a filling for short- 
cake, croustad or on toast. 

Oyster Short-Cake 

Drain and clean one quart of oysters, scald and strain the 
liquor, cook the oysters in the liquor until plump and edges curl. 
Cook 1 tablespoon of Gold Medal flour with 3 tablespoons of 
butter. When the mixture is light and creamy gradually turn 
upon it the boiling liquor and season with salt and pepper. After 
boiling up once stir in 3 tablespoons of cream, also the oysters. 
Stir over the fire one-half minute. Serve immediately. Have 
Shortcake No. 1 ready to fill. 



Scalloped Oysters 



pint oysters 

cup grated bread crumbs 

cup coarse cracker crumbs 



% cup butter 
1 cup oyster liquor 
1 teaspoon salt 
? teaspoon pepper 
Drain and clean the oysters; rub a pudding dish thickly with 
cold butter, sprinkle the bottom with a layer of bread crumbs. 
Mix the rest of the bread and cracker crumbs and stir in the 
butter. Arrange the oysters and bread in alternate layers, season 
each with pepper and salt. Pour over the oyster liquor, bake 
twenty-five to thirty minutes in a quick oven. 

To Pickle Oysters 

200 large oysters 4 teaspoons salt 

1 cup vinegar 6 teaspoons whole peppers 

1 cup white wine % teaspoon mace 

Drain and clean the oysters, scald the liquor. Strain and add 
the above named ingredients. Let boil up once, and pour, while 
boiling hot, over the oysters. After these have stood ten minutes 
pour off the liquor, which, as well as the oysters, should then be 
allowed to get cold. Put into a jar and cover tight. The oysters 
will keep some time. Miss Parloa. 

Clams 

There is really no special season for these most nutritious 
fish, but custom decrees that they shall be served only during the 
season when oysters are forbidden. Most of the methods of serv- 
ing oysters can be applied with slight modifications to the cooking 
of clams. 

Select one dozen large Guilford clams, wash thoroughly and 
plunge them into boiling water for a moment. Drain and open 
them and use the round plump part only. Put in the chafing- 
dish or frying pan a pat of butter and when quite hot add a dust 
of Gold Medal flour and cayenne to suit the taste ; simmer the 
clams till they are slightly cooked, about four minutes, and pour 
in 1 gill light sherry. Cover and simmer five minutes. Serve 
on hot toast. 

Clam Broth 

Twenty-five clams washed and drained. Steam till the shells 
open easily ; save every drop of juice that comes with opening and 
add enough water to make 1 quart. With a pair of scissors 
trim off the soft part of the clam and reserve to serve with the 
broth Chop the tough portion a little and simmer fifteen minutes 
in the broth. Strain and add pepper and salt if needed and serve 
in very small bouillon cups. Send the reserved portion to the 
table with melted butter and lemon juice poured over them. 

Scallops 

Scallops are bivalve mollusks. The heavy muscle 
which holds together the shell, is the only part used 
as food. They are sold by measure and are usually 
cooked stewed or fried. In buying, avoid the large 




ones that are very white, choosing instead those of medium size, 
and natural creamy-white color. Rinse them in salt water, dry in 
a napkin. 

To Fry: dip in egg, roll in bread crumbs, dust with salt and 
pepper and fry in deep fat. 

To Stew: make a pint of white sauce, add the scallops and 
cook ten minutes in a double boiler. 

Scallop Broth 

Wash and cut in small pieces J^ pint of scallops, add 5^ pint 
each of milk and water, a teaspoon of butter, salt and pepper to 
taste. Simmer twenty minutes, strain and serve. 

Scallops in Shell 



1 pint scallops 

2 tablespoons butter 

1 tablespoon Gold Medal flour 
Yolks of 3 eggs 



1 cup drained liquor 
4 tablespoons bread crumbs 
1 slice onion 
Jg teaspoon salt 
Few grains cayenne 

Drain the scallops, toss them with a tablespoon of butter in 
a sauce-pan, letting them brown lightly for about ten minutes. 
Drain from the butter and chop fine. Melt 1 tablespoon of butter, 
add the onion minced fine and brown it lightly, add the flour, 
cook together and stir in slowly the scallop liquor. Mix the 
chopped scallops with the bread crumbs and seasonings and add 
to the sauce. Beat the yolks lightly, add to the mixture and cook 
together for three minutes. Fill the shells, sprinkle fine bread 
crumbs over the top, dot with bits of butter and brown in a hot 
oven for ten minutes. 

Lobster 

Lobster, to be edible, should be perfectly fresh. One of the 
tests of freshness is to draw back the tail, if it springs into posi- 
tion again it is safe to think the fish good. The time of boiling 
varies with the size of the lobster and in different localities. In 
Boston, Rockport and other places on the Massachusetts coast, 
the time is fifteen or twenty minutes for large lobsters and 
ten for small. The usual way is to plunge them into boiling 
water enough to cover, and to continue boiling them until they 
are done. There are very few modes of cooking lobster in which 
it should be more than thoroughly heated, as much cooking 
toughens it and destroys the fine, delicate flavor of the meat. 



Lobster a la Newburg 



Yolks of 4 eggs 
1 teaspoon salt 
Few grains cayenne 
Few grains mace 



2 small lobsters 

1 cup cream 

4 tablespoons butter 

2 tablespoons brandy and 

sherry 

Cut the lobster meat into small pieces, cook them slowly in 
butter for five minutes, add the seasonings, brandy and sherry, 
and simmer five minutes longer. Combine the cream with the 
beaten yolks and pour slowly into the cooking mixture. Stir 
constantly for one and one-half minutes. Garnish with triangles 
of puff paste. 

Lobster Souffle 



Ib. lobster 

tablespoons mayonnaise 



1 cup aspic jelly 
\ cup Tomato Sauce 
J^ teaspoon Tarragon vinegar 
Cut the lobster into small pieces ; put bands of writing paper, 
about two inches high, around as many ramequin cases as you 
wish to serve. Beat mayonnaise, aspic jelly, and Tomato Sauce 
together until they begin to look white. Stir in the pieces of 
lobster, add the vinegar. Fill the ramequin cases and put away 
to stiffen in a very cold place. When set, take off the papers 
carefully, garnish with pounded coral or browned crumbs. 

Stewed Lobster 

Take the meat of two medium lobsters cut in dice, season 
with salt as needed, Jg saltspoon cayenne, and Jg lemon. Make 
a white sauce, add another tablespoon butter and the seasoned 
lobster ; let it simmer ten minutes and serve hot. 

Crabs 

Crabs are in season during the summer months, and crabs, 
like lobsters, are purchased alive, put in hot water and boiled in 
precisely the same way. Soft shelled crabs are nothing more than 
hard shelled crabs shedding their shells. 



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28 



Soft Shelled Crabs 

Lift each point of the back shell and remove the spongy 
substance found beneath it, taking care to scrape and cut away 
every bit. Turn the crab on its back and remove the semi-circular 
piece of dark, soft shell called the "apron" or "flap" and more 
of the same spongy substance lying under it. Wash in cold 
water and dry carefully on a towel. Season with salt and pepper, 
dip in egg and roll in crumbs. Fry about three minutes in very 
hot fat, putting in only two at a time, as they should be ice-cold 
when prepared. Serve with Tartare Sauce. 

Broiled Crabs 

Prepare as above, but cook in a double broiler over clear, 
hot coals for eight to ten minutes. Serve with melted butter and 
lemon juice poured over. 

Deviled Crabs 

1 doz. crabs 1 teaspoon salt 

\ cup butter Few grains cayenne 

?g teaspoon mustard Bread crumbs 

Put the meat in a bowl and mix with it an equal quantity of 
fine bread crumbs. Work the butter to a light cream, add season- 
ings and stir, a little at a time, the mixed crabs and crumbs. Fill 
the crab shells with the mixture, sprinkle buttered bread crumbs 
over the top, brown quickly in a hot oven. 



Shrimps 

Shrimps are caught in immense quantities along the seashore 
from early spring till late autumn. They are about two inches 
long, covered with a thin shell and are boiled and sent to market 
with the heads removed. They are used in salad ; is garnish for 
boiled fish; they are creamed and served in patty shells. They 
may be prepared by any of the formulas already given for lobsters 
or crabs, remembering that the seasoning should be less heavy 
as the flavor of the shrimp is more delicate. Canned shrimp should 
always be rinsed in lightly salted water and well drained and 
aired before they are used. Before using remove any of the shell 
and the fine black thread of intestine which runs the length of 
the body. 

Crawfish 

Crawfish are inhabitants of fresh water streams. They have 
a striking resemblance to lobster in every respect, and are largely 
used by caterers for garnishes, sauces, salads, etc. Those that 
come from Milwaukee have a high reputation in New York and 
other markets. 

Crawfish Bordelaise 

iJg Ibs. crawfish meat 1 tablespoon minced carrot 

% pint Cream Sauce 1 tablespoon minced onion 

1 tablespoon butter % teaspoon salt 

1 glass red wine Few grains cayenne 

Few grains nutmeg 

Cook the carrot and onion in butter, add the wine, the meat 
and Cream Sauce with seasonings, boil up once and serve hot. 




H SAUCES 



THE foundation for almost all of the common sauces is what 
the French called a "roux." This is butter and flour 
cooked together and thinned out slowly with liquid, milk or 
water. The proportions vary according to the sauce needed. 
When the butter and flour are allowed to brown it is called a 
"brown roux," used for soups, stews and gravies. 

White Sauce No. 1 

2 tablespoons butter 1 cup milk 

\ tablespoon Gold Medal flour % teaspoon salt 

Few grains pepper 

Melt the butter, add the flour mixed with seasonings, and stir 
until thoroughly blended. Pour on the milk, one-third at a time, 
stirring till well mixed, and cook until smooth. Milk may be 
used cold or scalded. 

White Sauce No. 2 

2 tablespoons butter 1 cup milk 

2 tablespoons Gold Medal % teaspoon salt 

flour Few grains pepper 

In making, follow the directions given for White Sauce No. 1. 

White Sauce No. 3 

(For Croquettes, etc. ) 
2% tablespoons butter 1 



Cream Sauce 

Proportions and method for making are the same as in the 
white sauces ; substitute cream for milk. 



Veloute Sauce 



2 tablespoons butter 1 cup white stock 

2 tablespoons Gold Medal Jg teaspoon salt 

flour Few grains pepper 

In making, follow directions for White Sauce No. 1. A half 
cup of mushroom liquor may be substituted for half the white 
stock and a few gratings of nutmeg may be added. 

Bechamel Sauce 



2 tablespoons butter 

2 tablespoons Gold Medal 

flour 
% cup white stock 

In making, follow the directions given in White Sauce No. 1, 
with the exception of the cream, which is added at the last. 



% cup cream 
% teaspoon salt 
Few grains pepper 



cup milk 
% teaspoon salt 
Few grains pepper 
For mak'ng, follow directions given for White Sauce No. 1. 



Yellow Bechamel 

To the above rule add 3 egg yolks slightly beaten and mixed 
with half a cup of cream ; heat in a double boiler until thoroughly 
blended. 

Spanish Sauce 



cup Gold Medal flour 



Drawn Butter Sauce 

cup butter 1 cup boiling water 

tablespoons Gold Medal % teaspoon salt 

flour % teaspoon pepper 

For making, follow directions given for White Sauce No. 1. 



4 tablespoons butter 1 

3 tablespoons Gold Medal flour 6 
2 tablespoons chopped onion 1 
Celery / 1 tablespoon chopped 2 
Carrot ^ fine 1 



bay leaf 
peppers 
clove 

sprigs parsley 

teaspoon salt 

1J cups brown stock 

Cook vegetables with butter until brown, add 
the flour mixed with seasonings, combine the stock, 
one-third at a time, cook together five minutes and 
strain. 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 




29 



Brown Sauce 

1% tablespoons butter ^ snce onion 

2 " tablespoons Gold Medal flour % teaspoon salt 
2 cups stock Few grains pepper 

Brown the onion in butter; remove onion and stir butter 
until well browned. Add flour mixed with seasonings and brown, 
then add stock gradually. Cook until smooth. 

Soubise Sauce 

2 tablespoons butter % cup cream 

2 tablespoons Gold Medal flour 1 cup white stock 

2 cups sliced onion % teaspoon salt 

Few grains pepper 

Melt butter, add flour and seasonings, cook until smooth; 
add stock, one-third at a time, stirring constantly, cook all 
together. Cover onions with boiling water and cook five minutes ; 
drain again, cover with boiling water and cook until tender. Pass 
through puree strainer and add with cream to the first mixture. 

Tomato Sauce * 

2 tablespoons butter 1 slice onion 
23g tablespoons Gold Medal flour 2 cloves 

J^ cup water \ teaspoon salt 

1 cup strained tomato juice % teaspoon pepper 

Boil together water, tomato and onion; brown the butter, 
add the flour and brown together; add the hot liquid gradually. 
Boil three minutes and strain. 

Curry Sauce 

White Sauce No. 2 with 1 teaspoon curry mixed with Gold 
Medal flour and seasonings. 

Maitre d'Hotel Butter 

% cup butter 2 teaspoons finely chopped 

Jg teaspoon salt parsley 

% teaspoon pepper 1 tablespoon lemon juice 

Work the butter until creamy, add seasonings and parsley, 
then the lemon juice very slowly. 

Caper Sauce 

% cup butter l?g cups mutton broth 

3 tablespoons Gold Medal flour J^ teaspoon salt 

Jg cup capers F~ew grains cayenne 

Melt butter, add flour mixed with seasonings; cook smooth, 
add broth (one-third at a time). Cook together, stirring con- 
stantly. When done, add the capers well drained from their 
liquor. 

Sauce Hollandaise 

% cup butter % cup boiling water 

Yolks of 2 eggs % teaspoon salt 

\ tablespoon lemon juice Few grains cayenne 

Add yolks of eggs, lemon juice and seasonings to one-third 
of the butter; place in a sauce-pan over boiling water and stir 
constantly till butter is melted. As it thickens add the rest of the 
butter, a bit at a time, add the water and cook one minute. 

Sauce Bordelaise 

1 cup sauterne 2 inches cooked marrow 
1?^ cup Spanish Sauce % teaspoon salt 

2 tablespoons chopped shallots Few grains cayenne 

Boil the shallots in the wine until reduced one-half, add the 
Spanish Sauce and cook fifteen minutes, then add seasonings and 
marrow cut in round slices ; boil up once and serve. 

Sauce Piquante 

1 cup Spanish Sauce 6 peppercorns 

2 tablespoons butter 6 allspice berries 
1 tablespoon onion % blade mace 

1 tablespoon carrot minced fine Gherkins ") 
Jg cup vinegar Capers I 2 tablespoons 

1 bay leaf Olives | chopped fine 

1 clove Parsley J 

Cook the vegetables in the butter, add the vinegar, spices, 
seasonings and Spanish Sauce ; simmer twenty minutes. Before 
serving add the gherkins, capers, olives and parsley. 

Sauce Champagne 

1 cup brown stock 1 tablespoon Gold Medal flour 

1 tablespoon butter 1 cup champagne 

Cook butter and flour together, stir in slowly 
the brown stock, cook five minutes; remove from 
the fire and stir in the champagne. 



Indian Curry 




1 oz. raw lean ham 

2 tablespoons butter 

1 teaspoon curry 
% cup cream 

2 egg yolks 



1 pt. Veloute Sauce 

2 tablespoons lemon juice 
1 tablespoon minced onion 
1 sprig thyme 

12 peppercorns 



Cook the onion, ham, thyme and peppers with the butter 
until well reduced. Rub the curry into the Veloute Sauce and 
combine with the butter mixture, boil ten minutes and strain. 
Dilute the egg yolks with the cream and combine with the sauce. 
Cook over hot water until it begins to thicken, then add the 
lemon and serve. 

Robert's Sauce 

1 cup Spanish Sauce ^ onion sliced 

1 teaspoon mustard 1 tablespoon butter 

4 tablespoons white wine 1 teaspoon sugar 

vinegar 

Cook the onion and sugar with the butter until a golden 
color, add the Spanish Sauce and simmer ten minutes, then add 
the mustard rubbed smooth with the vinegar, stir till it comes to 
a boil, strain and serve. 

Lobster 

1 small lobster ^ teaspoon cayenne 

4 tablespoons butter 2 tablespoons lemon juice 

2 tablespoons Gold Medal flour 1 pt. boiling water 

Cut the meat into dice, pound the coral with 1 tablespoon of 
butter; cook together the flour mixed with seasonings and the 
remainder of the butter, add the water slowly and the pounded 
coral, and simmer five minutes. Strain over the lobster meat, 
boil up once and serve. 

I 

Cucumber 

Grate 2 good sized cucumbers and allow all the water to 
drain away. Add % teaspoon salt, a dash of cayenne, a table- 
spoon of vinegar, and serve at once. S. T. Rarer. A 

Cucumber 

Peel two cucumbers, cut in four lengthwise ; if overgrown, 
trim off the seeds, cut in slices; there should be 1 pint of this 
and 1 pint sliced onion ; blanch, salt and cayenne to taste; 
drain and simmer till tender in 1 pint good gravy and pour over 
broiled steak when ready to serve; or pour the raw vegetables 
over a pan-broiled steak as soon as browned and simmered. 

Horse-Radish 

Four tablespoons of freshly grated horse-radish, ?- teaspoon 
salt, J^ saltspoon pepper, J^ teaspoon made mustard, % teaspoon 
sugar, 1 tablespoon vinegar, mix well together. Add % cup 
cream whipped very stiff. 

Mint Sauce 



% teaspoon salt 

6" tablespoons vinegar 



4 tablespoons minced mint 

leaves 
1 tablespoon sugar 

Place mint in small covered bowl or cup and cover with 
sugar ; let it stand one hour. Add salt to hot vinegar and pour 
over the mint ; let this infuse for ten minutes before serving. 



Mustard 



2 teaspoons mustard 

1 teaspoon Gold Medal flour 

1 teaspoon salt 



1 teaspoon soft butter 
1 teaspoon sugar 
1 tablespoon vinegar 
Jg cup boiling water 
Mix in the order given, in a granite sauce-pan, add water and 
cook till it thickens and is smooth. 



Meat Glaze 

Is excellent for giving color and flavor to soups and adds the 
finishing touch to many of the best sauces. Place 8 quarts of 
well flavored consomme over a brisk fire and reduce it to \ pint. 
Put it in a stone jar, cool and cover it, and it will keep in the ice- 
box for a long time. 



GOLD MEDAL FLOUR It's a Cake Flour It's a Pastry Flour. 



30 



Bouquet 

Four stalks parsley, 1 stalk celery, 1 bay leaf, 2 cloves, 
\ blade mace, 1 sprig thyme. Wrap all in the parsley and tie 
closely at each end. Dry for winter use. 

Mirepoix 

Cook 2 ounces of fat, butter, dripping or chicken oil, 2 small 
carrots, 1 onion, 1 sprig of thyme, 1 bay leaf, 6 peppercorns, 
3 cloves and an ounce of lean ham ; bits of the outside of roast 
meat may be added. Chop the vegetables and cook gently for 
fifteen minutes, add 2 stalks of celery and % parsley root ; simmer 
covered for ten minutes more, add pepper and spice if desired 
and store for use. 

Ravigote Sauce (Cold) 

Add 1 tablespoon each of finely minced parsley, chives, 
chervil, tarragon and shallot to 1 pint of mayonnaise, and add a 
little spinach green if not colored enough with the herbs. 

Ravigote Sauce Hot 

1 cup consomme % clove of garlic 
J^ teaspoon vinegar 2 tarragon leaves 

2 tablespoons Gold Medal 2 chervil leaves 

flour % teaspoon salt 

1 tablespoon butter 2 teaspoon pepper 

Cook the herbs, chopped fine, with the vinegar and con- 
somme for ten minutes and drain through a cloth. Melt the 
butter, add the flour, mixed with seasonings, cook together, add 
the consomme, a little at a time. When it becomes smooth add 
the chopped herbs. 

Ravigote Butter 

To the above herbs add % teaspoon of essence ot anchovy, 
an ounce of fresh butter and a few drops of spinach green. Rub 
through a fine sieve and keep in a cold place for general use. 

Horseradish Butter 

Pound in a mortar 1 teaspoon of grated horseradish with 
1 tablespoon of butter. Season with % saltspoon of red pepper. 
Rub through a fine sieve and keep in a cold place. When this 
butter is added to other sauces it should not boil. 

Bread Sauce 

% cup stale bread crumbs 6 whole peppers 

Jg cup cold milk J^ teaspoon salt 

Jg teaspoon onion juice Jg cup cream 

Cook milk with fine bread crumbs, onion and whole peppers. 
Let simmer for five minutes, then pour in the cream, cook for five 
minutes longer, add seasonings, remove peppers, and serve with 
brown buttered bread crumbs sprinkled on top. To be served 
with roast partridge or grouse. 

Bohemian Sauce 



1 cup fresh bread crumbs 
J^ cup beef broth 



4 tablespoons grated horseradish 
4 tablespoons butter 
% teaspoon salt 
Add the bread crumbs and seasoning to the beef broth, cook 
for ten minutes, stirring occasionally. Rub through a puree 
strainer. Add the horseradish and butter, a little at a time, mix 
well but do not boil. Serve with beef steak or cold boiled beef 
or roast veal. 

Black Butter 

Cook % cup of butter in the frying pan until it becomes 
brown ; add 6 parsley leaves, heat again for one minute, then 
throw in % teaspoon of vinegar. Pour it into a sauce bowl and 
serve. 

Tartare Sauce 

2 egg yolks Few grains cayenne 

j cup olive oil Capers "j 

2 tablespoons tarragon vinegar Pickles I % tablespoon each 

% teaspoon mustard Olives f chopped 

J teaspoon salt Parsley } 

1 teaspoon powdered sugar \ shallot finely chopped 

In making follow the directions as given for Mayonnaise, 
adding the pickles, capers, etc., before serving. 



Vinaigrette 

1 tablespoon vinegar 1 shallot 

4 tablespoons olive oil 2 sprigs parsley 

% teaspoon pepper 2 chives 

Jg teaspoon salt 2 sprigs chervil 

Chop the parsley, shallots, chives and chervil ; place in a bowl 
with seasonings and vinegar, stir together, then add the oil slowly. 
Mix well together and serve. 

Garnishing Chipolata 

Make ready equal quantities of carrots, turnips, chestnuts, 
mushrooms, pieces of bacon and small sausages, as many as are 
required to garnish the dish. Roast or boil and peel the chestnuts ; 
fry the pieces of bacon ; boil separately all the other ingredients 
in seasoned broth. When they are ready, drain them and put 
into a sauce-pan with sufficient Spanish Sauce to cover, add a 
glass of sherry and it is ready for use. It is better prepared the 
day before serving. 



Garnishing a la Provengale, No. 1 



cups mushrooms sliced 
cups Spanish Sauce 
cup Tomato Sauce 
small onion chopped 



1 clove of garlic 

2 sprigs parsley 

1 tablespoon butter ^ 
Few grains cayenne 
1 teaspoon lemon juice 
Chop onion and garlic and fry in butter. Add the sliced 
mushrooms and fry a little longer. Add the Spanish and Tomato 
Sauce and simmer for five minutes. Add the red pepper, chopped 
parsley and lemon juice, and serve. 

Garnishings a la Proven^ale, No. 2 

2 white onions % tablespoon grated Parmesan 

1 tablespoon butter cheese 

Jg cup White Sauce No. 2 1 teaspoon lemon juice 
Few grains pepper % teaspoon salt 

Peel and mince fine the onions, scald with boiling water, 
drain well and brown lightly with the butter in an omelet pan. 
Rub the spoon with a freshly cut clove of garlic; combine the 
white sauce, onion, lemon juice, seasonings and cheese, stir well 
until it comes to the boil and set away to cool. 



Bearnaise 



tablespoons butter 

raw egg yolks 

shallots 

tablespoons chervil vinegar 



peppers 

% teaspoon salt 
Few grates nutmeg 
12 tarragon leaves chopped fine 
1 teaspoon meat glaze 
Chop the shallots, cook in vinegar with the crushed peppers ; 
reduce until nearly dry, then cool. Rub into it the egg yolks, 
beating sharply ; then work into it gradually the butter, seasonings, 
and tarragon leaves. Cook over boiling water, beat briskly ; add 
the meat glaze, drain and serve at once. 

Remolade 

2 hard boiled egg yolks % teaspoon white pepper 

1 raw egg yolk 1 teaspoon chopped parsley 

1 teaspoon mustard 3 tablespoons tarragon vinegar 

Jg teaspoon salt 1 cup oil 

Rub together the cooked egg yolks, the raw egg yolk, season- 
ings and parsley ; add two tablespoons of vinegar, combine the 
oil slowly, adding more vinegar until all has been used. Beat 
with Dover beater until very light and thick. 

Sauce a la Tortue 



cups brown consomme 
can mushrooms 
can tomatoes 
truffle 
cup sherry 
Combine the consomme, 



1 bay leaf 

2 tablespoons butter 

2 tablespoons Gold Medal flour 
J teaspoon salt 
Few grains red pepper 
the liquor from the mushrooms, 



tomatoes and seasonings. Cook these together and strain. 
Brown the butter, add the flour and brown together ; add liquid 
mixture slowly, then the mushrooms and truffles cut fine. Cook 
together for five minutes. Add sherry and serve. 

Apple Sauce 

Wipe, quarter and core twelve tart cooking 
apples. Steam till tender and sprinkle with four table- 
spoons sugar and a little salt. Do not make it too 
sweet. If the apples are not much sour add the juice 
of a half lemon. 



GOLD MEDAL FLOUR It's a Biscuit Flour It's a Bread Flour. 




31 




32 



Breakfast Eggs 

Should never be boiled. A thin shell of the white is made 
hard and indigestible, while the bulk of the egg is barely warmed 
through. The following is a better way : Put six into a vessel 
that will hold two quarts, Fill with boiling water, cover closely 
and set on the stove shelf for six to eight minutes, cook very soft ; 
ten minutes for medium ; forty to forty-five minutes for hard 
boiled. Crumple a napkin in a hot dish and serve eggs in its folds. 

Poached Eggs 

For this the eggs should be new laid and cold. Pour a quart 
of water, 1 teaspoon salt, and 1 teaspoon vinegar in a shallow 
pan, arrange in it as many muffin rings as there are eggs to be 
cooked, and set the pan where the water will bubble at one side 
only. Break the eggs one at a time and slide them into the 
rings. If the water does not cover them, gently pour on a little 
more boiling water till it does. Cook till the white is set over 
the yolks, then pour off most of the water ; with a cake turner 
lift each egg and lay on a slice of buttered toast, removing the 
ring after it is in place. Poached eggs may be done in milk, 
stock or in gravy which can be poured over the toast on which 
they are served. They may be used with various arrangements of 
hashed meat or cold fish reheated in white sauce. They are a 
favorite accompaniment to ham and bacon, and are used as 
garnish in clear soup, and with Spanish rice, etc. 

G riddled Eggs 

Heat the griddle almost as much as for baking cakes, butter 
it lightly and arrange small muffin rings on it. Drop an egg in 
each and turn as soon as lightly browned. They resemble fried 
eggs, but are far more delicate. 

Steamed Eggs 

Cook in an ordinary steamer for five minutes, more or less, 
to suit the taste ; they may also be broken into buttered cups and 
steamed with any of the variations in seasoning found under 
poached eggs, as they really are. When different members of 
the family come to breakfast at different times, it is a great con- 
venience to be able to prepare all the portions at once, and cook 
and serve when needed. For an invalid, beat light, season and 
steam only till well warmed through. 

Scrambled Eggs 

For six persons allow 6 eggs and 1 tablespoon milk, % tea- 
spoon salt, a speck of pepper and % teaspoon butter to each egg. 
Break the egg into a bowl, add seasonings and milk, give two or 
three strong strokes with a fork. Heat butter in omelet pan, add 
egg mixture ; do not stir, but as the egg cooks scrape gently from 
bottom of the dish, drawing the cooked mass to one side. 
Remove from the fire before it is quite firm through, turn into a 
hot dish and serve quickly. This may be varied by using, instead 
of the milk, strained tomato, soup stock, or gravy. 

Plain Omelet 

4 eggs 3g teaspoon pepper 

\, teaspoon salt 4 tablespoons milk or water 

1 teaspoon butter 

Break the eggs into a bowl, add seasonings. Give them 
twelve vigorous beats with the fork and add milk. Melt butter in 
omelet pan, pour in the egg, shake over a moderate fire until they 
are set. Roll and turn into a hot dish. 

To make jelly, parsley, ham, cheese or chicken omelet, spread 
the seasoning over the egg just before rolling it. 

TO FOLD AND TURN OMELET : Hold an omelet pan by 
the handle in the left hand; with a knife make two inch cuts 
opposite each other at right angles to the handle; place knife 
under omelet nearest handle, tip pan slowly over a hot platter, 
pass knife under omelet slowly when the omelet will fold out. 



Light Omelet 

For each egg allow % teaspoon salt, a dust of pepper, 
1 tablespoon of liquid (milk, cream, stock, tomato, etc.) Break 
whites and yolks separately, beating each until very light. Add 
liquid and seasoning to yolks, fold the yolks into the whites, 
stirring as little as possible. Have the omelet pan hot, melt in it 
1 teaspoon of butter, turn in the omelet and cook over a slow 
fire until well browned on the bottom, then set in the oven until 
the top is set. Fold carefully, not to break the crust, and turn 
onto a hot dish. Serve at once. 

This omelet is delicious made with ham, green peas, 1 cup 
grated or chopped sweet corn or asparagus tips. The latter 
should be well cooked, drained, seasoned and spread on just 
before folding the omelet ; the ham may be folded in or mixed 
through the whole egg. Oysters should be parboiled and 
drained ; the liquor from them may be strained and used instead 
of milk to give flavor to the omelet. Other additions may be 
used as follows : 

Three tablespoons of fresh mushrooms, peeled, chopped and 
fried lightly in just enough butter to keep from sticking. 

One cup stewed kidney. Serve with Tomato Sauce, adding 
to it the extra gravy from the kidneys. 

Three sardines, skinned and boned, broken into bits and 
seasoned lightly with cayenne and lemon juice. 

One-half cup Lyonnaise potato. 

Chicken Liver Omelet 

FOR FILLING 

1 cup minced cooked liver 1 tablespoon chopped mush- 

1 teaspoon minced onion rooms 

J^ cup Spanish Sauce J^ teaspoon salt 

1 teaspoon vinegar Few grains cayenne 

FOR OMELET 

4 eggs Few grains cayenne 

* teaspoon salt 1 tablespoon butter 

4 tablespoons hot water 

Cook together the minced liver and Spanish Sauce or brown 
gravy, add the vinegar, mushrooms and seasonings. Keep warm 
while preparing the omelet. Make the omelet, following directions 
as given for light omelet. Just before folding spread with the liver 
mixture. Serve with Brown Sauce or Tomato Sauce. 

Sweet Omelet 

Allow 1 teaspoon powdered sugar to each egg; omit the 
pepper and proceed as for light omelet. When ready to fold lay 
in any kind of jelly, marmalade or fresh fruit, allowing 1 table- 
spoon to each egg. Fold and dust with sugar. The juice or 
pulp of fruit may be used instead of milk or cream. The surface 
may be thickly covered with sugar and scored with a hot poker. 

Spanish Omelet 

6 eggs 1 small onion , 

% teaspoon salt 1 tomato > chopped fine 

V teaspoon pepper 5 mushrooms ) 

4 ozs. bacon 

Cut the bacon in thin slices and then into half inch squares. 
Fry gently until crisp and add the chopped vegetables. Cook for 
fifteen minutes. Rub the spoon with a clove of garlic. Break 
the eggs into a bowl, add seasonings; give them ji dozen strong 
strokes and turn into a frying pan in which a teaspoon of butter 
has been melted. Bake as usual until nearly set, 
spread the bacon and vegetables quickly over, fold, 
set it in the oven for one minute, turn it upon a hot 
platter and serve with Tomato Sauce. 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 




> \ / Rice Omelet 

2 tablespoons butter 
poon salt 1 cup cold boiled rice 

1 cup milk 

/arm the milk in a double boiler, add the rice and 1 table- 

L of butter, stir and beat till well blended; add the well- 

_*n eggs and seasoning. Melt a tablespoon of butter in omelet 

. un, when hot turn into it the rice mixture and let it brown one 

minute ; put in the oven to set, fold and serve as usual. 

Fried Eggs 

Fried eggs may be done in butter, oil or any sweet fat; the 
pan should hold fat enough to almost cover the eggs, the eggs 
should be slipped into the fat singly from a cup; dip the hot fat 
over them; do not let the fat grow hot enough to "frizzle" the 
whites. Browned butter with chopped parsley and a few drops of 
vinegar may be served poured over them on the platter, also with 
poached eggs on toast. 

Savory Omelet 

1 doz. eggs \ lemon 

4 tablespoons gravy 2 tablespoons butter 

2 sprigs parsley 1 teaspoon salt 

4 chives % teaspoon pepper 

Break eggs into a bowl, add seasonings and gravy. Give the 
mixture a half dozen strong beats with a fork Have the butter 
in the omelet pan hot, pour the egg mixture into the omelet pan, 
sprinkle the minced parsley and chives over it and cook slowly 
till the bottom is browned; fold as directed and turn onto a hot 
platter. Squeeze the juice from the lemon over it and serve. 

Hard-Boiled Eggs 

Cook for forty minutes below the boiling point, when done 
plunge into cold water to prevent the yolk from growing dark. 
Roll on the table gently till the shell is well crushed and it can be 
peeled off without marring the egg. 

Scalloped Eggs 

6 hard boiled eggs 4 tablespoons butter 

2 cups White Sauce No. 2 1 teaspoon salt 
J^ cup cracker crumbs % teaspoon pepper 

1 teaspoon chopped parsley 

Mix the cracker crumbs in the melted butter; slice the eggs 
into a buttered baking pan, add seasonings and the parsley minced 
fine; pour the white sauce over the eggs and sprinkle the top 
with the buttered cracker crumbs. Cook in a moderate oven for 
ten minutes. Use 1 cup of scalded oysters to alternate with eggs, 
and cover with white sauce. 

White stock may be used instead of milk for making the 
sauce, 2 tablespoons of cheese or 1 teaspoon of onion juice may 
be substituted for parsley. 

Curried Eggs 

6 hard boiled eggs '.. teaspoon salt 

1 cup Curry Sauce % teaspoon pepper 

Cut the eggs in halves, slice enough of the white off the end 
of each to make them stand upright. Sprinkle with salt and 
pepper. Serve on a hot platter with the sauce poured around 
them. 



Eggs Beauregard 



hard boiled eggs 
squares of buttered toast 



]> 2 cup White Sauce No. 2 
% teaspoon salt 
}$ teaspoon pepper 
Separate the yolks and whites; chop the whites fine. Lay the 
toast on a hot platter, cover with the white sauce, sprinkle with 
the chopped whites; lastly, press the yolks through a ricer, sprinkle 
lightly over the chopped whites. Add the seasonings before 
serving. 

Pickled Eggs 



6 hard boiled eggs 
2 cups vinegar 
1 small cooked beet 
24 whole cloves 



1 stick cinnamon 
% bay leaf 
% teaspoon salt 
J^ teaspoon pepper 
J< teaspoon mustard 

Stick four cloves into each egg; mix seasonings and moisten 
with enough cold vinegar to pour; heat the rest of the vinegar to the 
boiling point, add the spice and slowly the mixed seasonings, boil 
for a minute. Place eggs in a glass jar, pour the boiling mixture 
over them, cover closely. They will be ready to use in about two 
weeks. 

These are nice for picnics and lunches, or as a garnish for 
broiled beef steak. 



Stuffed Eggs 



hard boiled eggs 
tablespoon melted butter 
teaspoon salt 



l tablespoons minced ham 
j teaspoon pepper 
{ teaspoon mustard 
tablespoon vinegar 
Cut the eggs into halves, crosswise or lengthwise. Rub the 
yolks to a paste with the minced meat and seasonings; moisten 
with melted butter and vinegar, form into 'alls the size of the 
yolk removed, and pack into the space from wsich they were taken. 
Put over the other half and press together; roll each in a piece of 
paper napkin, twist the napkin at each end. A tablespoon of 
highly seasoned salad dressing may be substituted for the butter. 
These make a nice picnic dish. 

Shirred Eggs 

6 eggs 1 tablespoon butter 

3 tablespoons cream Salt and pepper 

Butter a pie pan or shallow baking sheet. Melt the butter, 
add the eggs, one at a time, taking care not to break the yolks ; 
pour over this cream, dust with salt and pepper and bake in a 
moderate oven for ten minutes or until the white is set. Muffin 
rings may be buttered and placed on a buttered pan or baking 
sheet and the eggs dropped into the rings and baked as directed. 

Ox-Eyes 

6 eggs 6 inch-thick slices of bread 

6 tablespoons cream 4 tablespoons butter 

With a three inch cutter, cut bread into rounds. Cut a small 
ring one and one-half inch in diameter and take out enough 
crumb to replace with egg; brush with melted butter and brown 
in quick oven. Moisten each with 1 tablespoon of cream ; break 
a fresh egg into each, season with salt and pepper and cook in 
moderate oven until white is set. 




RACTICALLY every grocer in the United States carries 
Washburn-Crosby's GOLD MEDAL FLOUR in stock. 
However, if by any chance your dealer should be out of 
GOLD MEDAL, we will consider it a favor if you will write 
to us giving his name and address. GOLD MEDAL FLOUR not only 
helps the housewife in her baking, but also adds class and character 
to the grocer who sells it. 



34 



Fritter Batter, No. 1 

1 egg 1 cup Gold Medal flour 

1 cup milk J^ teaspoon salt 

Mix the dry ingredients, add the milk gradually and eggs 

well beaten. When used for a sweet dish add a teaspoon of sugar. 

Fritter Batter, No. 2 

1 cup Gold Medal flour % cup milk 

*., teaspoon salt 2 eggs 

1 teaspoon baking powder 1 tablespoon salad oil 

Mix the dry ingredients, add the milk slowly, then the olive 
oil and lastly the egg beaten till stiff. 

Batter for Timbales 



\ cup Gold Medal flour 
'.. teaspoon salt 



J cup milk 
1 tablespoon olive oil 
1 egg 

Mix the flour and salt, add milk gradually, the beaten egg, 
and lastly the olive oil. Beat batter five minutes. 



Bell Fritters 



2 cups Gold Medal flour 
1 teaspoon salt 



2 cups water 

3 tablespoons butter 

4 eggs 

Heat water, salt and butter to the boiling point ; when boiling 
stir in the flour, all at once, and stir briskly. When the mixture 
leaves the sides of pan remove from the fire and add 1 unbeaten 
egg, beat, add another and beat, and so on until you have used 
the four. Set aside to cool. Drop by spoonfuls into boiling fat 

Chicken Fritters 

1 cup chicken stock J^ teaspoon salt 

3 tablespoons Gold Medal flour % teaspoon celery salt 

1 tablespoon butter % cup cold minced chicken 

Melt the butter, add the flour and salt, cook together. Add 
gradually the chicken stock and cook until smooth and thick. 
Pour half the sauce onto a small platter and spread the chicken 
evenly over the top, then cover with the remainder of the sauce. 
Cool on ice and cut into inch by two inch pieces. Dip them in 
Fritter Batter No. 2, fry in deep, hot fat until light brown, drain 
on soft paper and serve hot. 



Oyster Fritters 

Pick over and parboil the oysters ; drain them well and use 
their liquor in place of milk to make the Batter No. 2, adding 
more salt and pepper if needed. 

Vegetable Fritters 

Vegetables of any kind should be thoroughly cooked, drained 
and either chopped fine or cut in pieces convenient for serving 
before being added to the batter, using No. 1 or No. 2. 



Banana Fritters 



3 bananas % teaspoon salt 

1 cup Gold Medal flour l g cup milk 

\\ teaspoons baking powder 1 teaspoon lemon juice 

2 tablespoons sugar 1 egg 

Mash the bananas fine, mix the flour and seasonings, combine 
with the bananas, alternating with milk; add lemon juice and 
lastly the egg beaten light. Drop by spoonfuls into deep fat and 
fry. Drain on paper and sprinkle with powdered sugar. 

Pineapple Fritters 

Cut in thin, small sections, sprinkle with sugar and let lie 
for an hour or two, then drain as dry as possible. Roll each 
piece in sifted bread crumbs before dipping in Batter No. 1. Fry 
in deep fat. Drain on soft paper, sift powdered sugar over and 
serve with pineapple sauce. 

SAUCE: Make a heavy syrup with 1 cup sugar and \ cup 
water, boiling it till it will spin. Then strain and add whatever 
juice has drained from the cut pineapple (syrup, if canned pine is 
used) and enough white wine to make 1 pint in all. Do not boil 
after adding the wine. Finish with a teaspoon of Santa Cruz, 
Old Jamaica, or Curagao. 

Apple Fritters 

Take soft, tart apples, peel and remove the pips; cut in round, 
thin slices ; plunge them in a mixture of brandy, lemon juice and 
sugar until they have acquired the taste; drain and dust them 
with Gold Medal flour. Pour in the chafing-dish 3 tablespoons of 
butter ; when very hot fry the slices on both sides, sprinkle pow- 
dered sugar and cinnamon, and serve very hot. 




N ordering flour, failure to mention "GOLD MEDAL FLOUR" 
often causes an actual loss in dollars and cents and surely 
makes the task of the home cook more difficult. Next time 
you order, may we ask that you be careful to say "Send 
me a sack of Washburn-Crosby's GOLD MEDAL FLOUR". This 
means a great deal to all those in your home who eat bread, biscuits, 
rolls, cake and pastry. From the buying of the wheat to the packing 
of the flour, we plan good baking better baking than can be made 
from other flour. 



35 



^^^^ 



if rr r r r 

lu |r |u p IB, 

WASHBURN -CROSBY CO 

E. I 10 IS I 

MILl. -A- 

F F P C 
! it Ir M 




GOLD MEDAL FLOUR MILLS WASHBURN 



Since GOLD MEDAL FLOUR occupies a most important part in supplying the world with 
pure food, we believe American housewives and flour buyers generally will be interested to see a 
picture of the Washburn-Crosby Mills, where GOLD MEDAL FLOUR is made, and read some facts 
concerning the capacity and operations of this enormous plant. 

The daily capacity of the Washburn-Crosby Mills is 40,000 barrels. Each year the equivalent of 
all the wheat raised on 23,000 farms of 160 acres each is ground into the best flour on earth. Every 
working day approximately 175 cars of wheat are consumed, and 175 cars of flour and feed shipped 
out of the Washburn-Crosby Mills. More than 12,000,000 loaves of bread can be made daily from 
the product of our mills. 

The great grain fields of the west are at our threshold and furnish a never ending supply of wheat 
fresh and free from the dust of long travel. But even so, nothing is left to chance, and our perfect 

system, including the washing and scouring process to which each grain is sub- 
jected, insures the sweetest and cleanest flour possible to obtain. 

-7 For a number of years we have operated in our laboratory a miniature flour 

mill with daily capacity of scarcely one barrel. This little mill proved itself a 
valuable adjunct to our testing facilities, enabling us to grind into flour, samples 
of wheat offered in this market. Thus we could tell before actually making 
purchase, whether or not the wheat offered was up to GOLD MEDAL standard. 

We have been so well pleased with the results obtained from our miniature 
testing mill that it was decided to erect a six-story building (see x above) in 
the midst of our plant to hold a new Experimental Mill of 600 barrels daily 
capacity. 

This new mill is a perfect machine for the manufacture of patent flour. 
Washburn-Crosby experts have searched the world over for the latest and most 
improved methods, have studied scientific processes and applied this study and 
research to the construction of our model mill. 

MEDAL 





CROSBY CO. DAILY CAPACITY 40.0OO BARRELS 



If an inventor presents to us a new machine which apparently has good points to assist in the man- 
ufacture of GOLD MEDAL FLOUR, we give the machine a trial in the Experimental Mill, testing and 
trying the proposition from every standpoint before deciding that it is good enough to have a place in 
the main system of our big mills. Thus our enormous capacity in the main plant is permitted to grind 
on uninterruptedly, using systems and processes which have been previously proven and thoroughly 
tried out. 

We have the most expert millers in charge of our grinding floor; we have the most up-to-date 
milling plant in the world, and by the use of the new Experimental Mill, we need not put a 
machine in our main plant nor grind a pound of wheat until we know just what the new machine and 
the wheat will do for GOLD MEDAL FLOUR. In addition, our Laboratory and Testing Room, 
Chemists, Experimental Bakers, Flour Testers and the entire organization are working constantly for 
the quality of GOLD MEDAL. 

It will indeed pay any buyer of flour to call at the Washburn-Crosby offices 
in the Chamber of Commerce building when next visiting Minneapolis, receive 
a pass through the mills, and see what the making of a barrel of flour fit to carry 
the GOID MEDAL brand, means to us. 

Our ambition is to hold a customer's trade permanently after the first order. 
Merit, quality and economy to the purchaser is the policy which forms the foun- 
dation of our business. That it is successful is evidenced by the fact that we 
have been for years the largest flour manufacturers in the world. 






A trial of GOLD MEDAL FLOUR is all we ask of you. 

Quality will do the rest. 

Your grocer has GOLD MEDAL FLOUR. 

WASHBURN-CROSBY CO. 

MINNEAPOLIS, MINN., U. S. A. 



VV^N-CA 

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G tO MEDAL 



FRENCH conventional term for hot side dishes which accom- 
pany or follow the soup and releves.-/. L. W. Thudichum. 
Almost all entrees are served with an appropriate sauce 
and crisp bread. Patties should be served alone, timbales usually 
with cream sauce and peas, mushrooms or truffles. Croquettes 
are usually served with peas. 

FORCEMEAT 

Is used so extensively in the making of garnishes and entrees 
that a cook should understand the principles of its preparation 
thoroughly. The finest kinds of forcemeat consist of raw meat or 
fish, a panada, either butter, suet or veal udder, eggs and season- 
ing. To prepare the meat or fish, take only clear muscle, chop 
it fine and pound it to a paste. Then force it through a wire 
puree sieve with a wooden vegetable masher. Panada is bread and 
cream or milk or stock, in the proportion of half as much bread 
as liquid, cooked until a smooth paste is formed. If beef suet is 
used it must be freed from strings, chopped fine, and pounded 
with the bread. It is often rubbed through the puree sieve. This 
is not as delicate as butter or calf's udder and is not so often used, 
but is somewhat cheaper. To prepare calf's udder, tie it in a 
piece of netting and boil it in the stock pot for one hour ; cool, 
chop and pound, and rub through a puree sieve ; then pound again 
in a mortar with the other ingredients to make sure that it is 
perfectly blended. Always try the mixture after it is finished. 
To do this drop a small ball of it into a saucepan of boiling water 
and set back where it will not boil, and cook for about ten min- 
utes If it cuts smooth and fine all through and is tender, it is 
all right ; if it should be tough add 2 tablespoons cream, or better 
still, of Veloute Sauce, to each cup of forcemeat. If, on the con- 
trary, the forcemeat ball is too soft and shrinks when cut add 
1 well-beaten egg to every pint of the forcemeat. The greatest 
care must be used in cooking. If the water with which the article 
is surrounded is kept at the boiling point or a little below it, the 
forcemeat will be smooth, fine grained and delicate. Whenever 
it is spongy and tough, be sure that the water has been allowed 
to get too hot. * 

Forcemeats are used for quenelles, boudins, border moulds, 
balls to serve in soup, raised pies, timbales, etc. Condensed from 
"Kitchen Companion," by Miss Parloa. 

Chicken Forcemeat, (White} 

1 cup meat 3 tablespoons butter 

1 cup cream ^ tablespoon salt 

J^ cup fine stale bread crumbs ^ blade of mace 
3 egg whites 1 6 teaspoon pepper 

Prepare the meat according to general directions, by chopping, 
pounding and rubbing through a sieve. Boil the bread, mace and 
cream together until they are cooked to a smooth paste, about 
ten minutes ; then take from the fire, add the butter, then the 
meat and seasoning. Beat whites of eggs well and add the last 
thing. Test to make the texture right and set away to keep cool 
until wanted. 

Came and veal forcemeat are prepared in the same way. 



Oyster Forcemeat 



Liver Forcemeat 



3 cups goose liver 

1 cup bread crumbs 

2 cups chicken stock 
1 teaspoon salt 



% teaspoon pepper 
Blade of mace 
1 cup butter 
3 eggs 



Let the liver stand in hot water fifteen minutes, drain, and 
cook slowly in salted water for twenty-five minutes, pound and 
rub through a sieve; cook the bread in the chicken 
stock, add seasonings, combine with liver, butter and 
eggs well beaten, mix well together. Chicken, turkey, 
or veal liver can be substituted. 




1 doz. large oysters 

2 cups bread crumbs 

3 tablespoons butter 
1 teaspoon salt 

?s teaspoon pepper 



1 teaspoon minced parsley 
A grate of nutmeg 

1 tablespoon lemon juice 
3 tablespoons oyster juice 

2 raw egg yolks 



Drain and wash the oysters, scald and strain the oyster liquor ; 
chop the oysters very fine ; combine the other ingredients, pound 
to a smooth paste and rub through a sieve. 

Chicken Quenelles 

1 chicken,breast 1 egg 

*2 calf's brains 1 teaspoon salt 

% cup cream % teaspoon lemon juice 

2 tablespoons bread crumbs Grate of nutmeg 

2 tablespoons butter Few grains pepper 

Clean the brains, tie in a piece of cheese cloth and cook 
slowly for half an hour in well seasoned stock. Cool and pound 
smooth, add to th 2 chicken meat, also chopped ?^d pounded, and rub 
both through a sieve. Cook the bread and e?eam together until 
a smooth panada; add the meat and seasonings and, lastly, the 
egg, and set away to cool. When ready to use dip two teaspoons 
in hot water, fill one spoon with the mixture and slip from one to 
the other until it is smooth and shaped like the bowl of the 
spoon; slide on a buttered pan. When all are formed, cover 
with boiling stock and let cook below the boiling point for ten 
minutes, keeping the dish covered with buttered paper. 

Quenelles of Grouse 



1 cup meat minced fine 
\ cup bread crumbs 

j teaspoon chopped parsley 

?- an anchovy 

2 tablespoons butter 



egg 

teaspoon salt 
teaspoon pepper 
clove garlic 
teaspoon lemon juice 



Bone the anchovy and chop and pound with meat and bread 
crumbs. Add the other ingredients and mix all together carefully, 
cool and shape in balls the size of a small egg. These may be 
poached and served with a Bechamel Sauce or fried and served 
with any good Brown or Mushroom Sauce. 

Lobster Quenelles 



1 lobster 

2 tablespoons bread crumbs 
6 tablespoons butter 

J teaspoon salt 



% teaspoon pepper 
Few grains cayenne 
2 egg yolks 
1 egg white 



Pound to a paste the meat and coral of a hen lobster, mix 
with it the bread crumbs and butter; add seasonings and moisten 
with eggs; if it proves too soft when tasted, add another white; if 
too stiff, work in a little water. Shape and poach, and serve with 
Tartare Sauce. ( If served hot, the sauce should be Bechamel. ) 
These may be cooled after poaching, fried in butter and served as 
a garnish for steamed fish, or in soup. 

Croquettes 

Care and practice are required for successfully making 
croquettes. The meat must be chopped fine, all the ingredients 
be thoroughly mixed, and the whole mixture be as moist as possible 
without spoiling the shape. Croquettes are formed in pear, round 
and cylindrical shapes. The last is the best, as the croquettes can 
be more moist in this form than in the two others. 

They are well adapted for using any remnants of meat, fish, 
or game; for making a savory dish from the more insipid vegetables; 
and a sweet croquette is often accepted as an entremets or for a 
lunch dish. 

To shape: Take about a tablespoon of the mixture, and with 
both hands shape in the form of a cylinder. Handle as gently and 
carefully as if a tender bird. Pressure forces the particles apart 



GOLD MEDAL FLOUR -It's a Pastry Flour It's a Cake Flour. 



38 



and thus breaks the form. Have a board sprinkled lightly with 
fine bread or cracker crumbs and roll the croquettes very gently 
on this. Remember that the slightest pressure will break them. 
Let them lie on the board until all are finished when, if any have 
become flattened, roll them into shape again. Cover a board 
thickly with crumbs. Beat an egg slightly and add a tablespoon of 
water. Roll in egg and cracker crumbs and fry in deep fat a golden 
brown. Drain on paper. 

Chicken Croquettes, No. 1 



Sweetbread Croquettes 



2 cups of chopped cold fowl 
1 cup White Sauce No. 3 
% teaspoon salt 



Few grains cayenne 
1 teaspoon lemon juice 
% teaspoon onion juice 
1 teaspoon chopped parsley 

Mix the meat and seasonings, combine with the white sauce; 
cool, shape, crumb and fry in deep fat. Drain on soft paper. 

Chicken Croquettes, No. 2, (with Brains) 



2 chickens boiled 
1 pair veal brains boiled 
1 cup suet chopped 
1 lemon, juice and one-half 
the rind grated 



% nutmeg grated 
Salt to taste 
2 sprigs parsley 
1 teaspoon onion juice 
Cayenne and white pepper 
1 pint White Sauce No. 3 
Chop or grind the meat as fine as possible, mix meat and 
seasoning well together and add as much thick white sauce as 
you dare; it should be very soft as it stiffens in cooling. Set on 
the ice until thoroughly cold and firm enough to shape easily. 
Roll in cork shape about one by two and one-half inches. Roll in 
sifted bread crumbs, then in beaten egg diluted with 2 tablespoons 
milk, then in crumbs again, and set away till needed. Fry as in 
the preceding recipes. 

N. B. The croquettes should be as soft as thick cream in the 
inside when served, with a delicate gold-colored covering outside. 
Condensed from "Good Living" by Madame S. V. B. Brugiere. 

Chicken Croquettes, No. 3 

1 cup cold cooked chicken J^ cup chicken stock 
Vj can mushrooms or % cup cream 

6 large oysters % cup mushroom liquor 

3 tablespoons Gold Medal % teaspoon salt 

flour % teaspoon pepper 

2 tablespoons butter 1 teaspoon lemon juice 

Chop the chicken and mushrooms fine. Melt the butter, add 
the flour, mixed with seasonings, and add slowly the stock and 
mushroom liquor. Cook until smooth and add the cream. 
Combine with the meat and mushrooms. Cool, shape and crumb. 
Fry in deep fat. Drain on brown paper. 

Royal Croquettes 

Half a boiled chicken 3 tablespoons Gold Medal flour 

1 large sweetbread 1 egg 

1 calf s brains 1 teaspoon chopped parsley 

1 cup milk 1 teaspoon salt 

% cup butter % teaspoon pepper 

Parboil the sweetbread and calf s brains and chop fine with 
the chicken meat; add the egg well beaten. Melt the butter, 
add the flour mixed with seasonings, add the cream, a little at a 
time, and cook until smooth. Combine meat mixture with the 
sauce and set aside to cool. Shape and roll twice in egg and in 
cracker crumbs, fry in deep fat. Drain on brown paper. 

Croquettes of Calfs Brains 



1 pair calf's brains 
1 small sweetbread 
1 can mushrooms 



% cup boiled rice 
1 cup White Sauce No. 3 
1 teaspoon salt 
\ teaspoon pepper 

Parboil the sweetbread and brains, chop very fine with a can 
of mushrooms, combine the rice and white sauce ; cool and shape 
into small rolls. Roll in fine crumbs, egg and crumb again, and 
fry in deep fat. Drain on brown paper and serve. 

Beef Croquettes 

. Prepare by any of the recipes for chicken or veal croquettes 
if liked soft, but the following is recommended : Mince fine, but 
not to make it pasty ; add an equal bulk of hot, boiled rice, 
coofc\ 1 much softer than it is usually served for a vegetable ; 
season, highly with salt, pepper, cayenne and onion juice, and set 
to cooK If it is too stiff, work in a little stock or gravy. Drain 
on browv ' paper. 




2 cups cooked and chopped 

sweetbreads 
4 tablespoons chopped mush- 

rooms 
2 tablespoons butter 



1 teaspoon salt 

1 cup cream 

% teaspoon white pepper 

A dust of nutmeg 

teaspoon chopped parsley 



2 tablespoons Gold Medal flour 2 eggs 

1 tablespoon lemon juice 

Mix the salt, pepper, nutmeg, parsley and lemon juice with 
the mushrooms and sweetbreads, and set aside to season while 
making a white sauce according to directions with the butter, 
flour and cream. Add the meat to the sauce and lastly the beaten 
egg. Set away to cool or stiffen for two or three hours, then 
shape, crumb and fry according to directions above. Serve with 
Mushroom, White Sauce or Bechamel Yellow Sauce. Miss 
Parloa, "Kitchen Companion." 

Fish Croquettes 

2 cups cold boiled fish 1 egg 

2 cups hot mashed potato 1 teaspoon salt 

1 tablespoon butter \ teaspoon pepper 

J cup hot milk 1 teaspoon chopped parsley 

Pick the fish over carefully to remove skin and bone ; mince 
fine ; combine all the ingredients, mix thoroughly and let cool. 
When cold, form into balls, dip into beaten egg, roll in bread 
crumbs, fry in hot fat. Drain on brown paper. 

For this rule shad roe may be used instead of fish. If canned 
salmon is used, substitute bread crumbs for the potatoes and an 
extra egg, omitting the milk. 

Shad Roe Croquettes 

4 shad roe Juice of one lemon 

3 tablespoons butter Few grates nutmeg 

4 tablespoons Gold Medal flour Few grains cayenne 
1 teaspoon salt 1 cup milk 

Boil the shad roe fifteen minutes in salted water, then drain 
and mash. Melt the butter, add the flour and seasonings, add the 
milk slowly, cook until thick and smooth. Mix the roe with the 
sauce, cool, shape and fry as directed. 

Lobster Croquettes 



2 cups finely chopped lobster 
1 teaspoon salt 



1 teaspoon mustard 
Few grains cayenne 
1 cup White Sauce No. 3 
Combine in the order given, cool, form into balls, roll in 

beaten egg and bread crumbs and fry in hot fat. Drain on brown 

paper. 

Oyster Croquettes 

1 cup raw oysters 3 tablespoons cracker crumbs 

1 cup cooked veal 2 egg yolks 

2 tablespoons butter 1 tablespoon onion juice 

Drain and clean the oysters, scald and strain the liquor ; chop 
the oysters very fine, soak the cracker crumbs in the liquor, then 
mix all the ingredients and shape ; dip in egg, roll in crumbs and 
fry as usual. Drain on brown paper. 

Croquettes of Macaroni 

Boil % pound macaroni in salted water until very tender. 
Drain and toss in a sauce-pan with 1 heaped tablespoon butter, 
Jg ounce Parmesan cheese, % ounce cooked tongue cut in fine 
dice. Spread on a well-buttered platter, about one inch thick, 
cover with a buttered paper, press it well down and set away to 
cool. Divide with the back of a knife into six parts, roll each one 
in grated cheese, then in beaten egg and in crumbs. Fry in very 
hot fat till well browned. Drain and serve on a folded napkin. 

Rice Croquettes 

1 cup hot boiled rice % teaspoon salt 

1 teaspoon sugar 1 egg 

1 teaspoon butter 2 tablespoons milk 

Beat the ingredients together to the consistency of a firm paste. 
Shape into oval balls and dip in bread crumbs, beaten egg, and 
again in bread crumbs. Fry in deep fat until browned, 
drain on soft paper. These are nice with a well ** 
plumped raisin or a candied cherry pushed into the 
center before frying. Serve with maple sauce. 



MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 




39 



Potato Croquettes 

Season hot mashed potatoes with salt and pepper, a little 
nutmeg ; beat to a cream, with a tablespoon of melted butter and 
10 drops of onion juice to every pint of potatoes; add 1 beaten 
egg yolk and some chopped parsley. Roll into small balls, dip in 
egg and milk, coat them with bread crumbs and fry in hot fat. 
Drain on brown paper. 

Savory Rice Croquettes 

Prepare the rice as for plain and then add 2 eggs well beaten 
to each pint. Shape in oval balls, egg and crumb and fry as usual. 
Drain on brown paper. 

Croustades of Bread 

Cut stale bread into four inch slices, cut in squares or circles; 
remove centers, leaving cases. Fry in deep fat or brush over with 
melted butter and brown in oven. Fill the centers with cream 
fish, meat or vegetables. 

Patty Shells 

(See Puff Paste, page 58.) 

Timbale of Macaroni 

Cook Jvj pound of macaroni in salted water for twenty minutes. 
Rinse in cold water and cut into short lengths. Cut in pieces 
one-third of an inch long and line the mould, setting the open ends 
against the bottom and sides, which have been thickly spread 
with cold butter. Spread over the macaroni a good forcemeat 
suitable to whatever is to constitute the filling of the timbale, and 
afterwards fill up the mould with a highly seasoned mince of game, 
poultry, fish, oysters or sweetbreads. Moisten with a good sauce, 
cover with more of the forcemeat, pinching the edges well together 
lest the gravy should break through in cooking. Set the mould 
into a pan of hot water or into a steamer, and cook gently until 
hot through but the water must not boil. 

Chicken Timbales 

FORCEMEAT 
2 cups raw lean veal 6 tablespoons butter 

1 cup stale bread crumbs 2 teaspoons salt 

2 cups cream % teaspoon white pepper 
A blade of mace 4 egg whites 

Scrape the veal to a pulp and pound smooth; cook bread 
crumbs in cream with blade of mace for twenty minutes, remove 
the mace and with a spoon mash to a firm paste; add the butter, 
seasonings and pounded meat. Beat all together and, lastly, fold 
in the egg whites beaten stiff. Set away to cool. 

FILLING 
1 cup cream 1 teaspoon salt 

1 teaspoon butter % teaspoon pepper 

2 tablespoons Gold Medal 3 cups diced chicken 

flour % cup sliced mushrooms 

Butter the moulds with cold butter, dot the bottom and sides 
with tiny dice of truffle and line them with the forcemeat, (take 
care to have the lining thin at the bottom of the mould and thick 
around the top, or it will break when turned out). 

Fill the moulds to within three-quarters inch of the top with 
the creamed preparation, and cover with the forcemeat. Place 
the moulds in a deep pan and pour in hot water to fill almost to 
the top of the moulds. Cover with a buttered paper and cook in a 
slow oven for twenty-five minutes. The water must not boil. 
Serve with Bechamel or Yellow Sauce. 

Swedish Timbales 

\ cup Gold Medal flour % cup milk 1 egg 

* teaspoon salt 1 tablespoon olive oil 

Mix the dry ingredients, add milk slowly, beaten egg; beat 
with Dover beater. Add the oil last. Beat all together to a 
smooth batter. 

If shells are to be used for sweet filling, add a teaspoon of 
sugai to the above rule. 

Put the timbale iron in a kettle of hot fat, for about twenty 
minutes. Take the bowl of batter in the left hand and hold it 
near the kettle of hot fat; with the right hand lift the iron from 
the fat, wipe it on soft paper, dip it into the batter, coating the 
Iron to within three-quarters of an inch from the top, allow the 
batter to dry and then dip it in the hot fat, holding the iron a 
little sidewise until it is in the fat, then turn perpendicularly and 
cook until the batter is a delicate brown, or about one minute. 
Take the iron out the same way it is put in, being very careful 
not to drop the timbale into the fat, drain the grease 
off and lay timbale on paper to drain. Wipe the 
drops of grease from the iron with a soft paper every 
time it is used. 




These may be filled with creamed oysters, creamed fish, green 
peas, macaroni, oranges, bananas, apricots, strawberries, etc., or 
mixed fruit, with whipped cream over the top. They may be made 
at any time and put in a dry, warm place, where they will keep 
indefinitely. 

Rissoles 

Rissoles are minced meat, inclosed in paste and fried. Any 
kind of delicate meat or fish may be used for them with Puff Paste. 
With care in preparation and skill in flavoring, a great variety of 
appetizing dainties may be made from remnants of pastry and game. 

Chicken Rissoles 

1 cup cold cooked chicken % teaspoon salt 

2 tablespoons minced mush- Few grains cayenne 

rooms % the rule for Puff Paste 

J^ cup White Sauce No. 2 

Mince the chicken very fine, combine with mushrooms, season- 
ings and sauce ; let it cook one minute and set away to cool. Roll 
puff paste one-eighth inch thick and cut twelve four-inch rounds ; 
divide the chicken paste into twelve parts and put one on each 
round of paste a little to one side of the center, flatten it slightly, 
wet the rim of paste a little way from the edge with white of egg ; 
add another egg to the one from which you used and beat with 
1 tablespoon of milk. Dip the rissoles in this, taking care not to 
handle the edges nor separate the cover. Drain them and cook 
in hot fat tilt a golden brown. The fat should be hotter than for 
doughnuts, but not so hot as for croquettes, Dry on paper and 
serve at once. This gives two for each of the six persons at lunch, 
but in a course dinner one is quite enough for each person. 

Aspic Jelly No 1. 

5 cups strong consomme % cup wine 

1 box gelatine % teaspoon safi 

1 tablespoon carrot / m j ncet i % teaspoon pepper 



1 tablespoon onion 
Dash of cayenne 



2 teaspoons vinegar or lemon 
juice 

Whites and shells of 2 eggs 
Cook consomme, vegetables, lemon juice and one-half the wine 
for ten minutes. Soak the gelatine in 1 cup of cold water, let 
stand for twenty minutes. Pour the hot broth over the soaked 
gelatine, add the remainder of wine to the egg, beat slightly and 
add to the broth. Stir well together, remove from the fire and 
let stand for thirty minutes. Strain through flannel or two thick- 
nesses of cheese-cloth. In hot weather reduce liquid 1 cup. 

Aspic Jelly No. 2 

(Without Meat) 



l,ab,e S poon minced 

2 tablespoons each malt, tarra- Onion ) 

gon and chili vinegar 1 stalk celery 
Rind of half a lemon 1 teaspoon salt 

Whites and shells of 2 eggs 2 sprigs parsley 
10 peppercorns 1 box gelatine 

Put all the ingredients, except the gelatine and egg, into a 
stew pan. Put over the fire until it boils. Soak the gelatine in 
1 cup of cold water for twenty minutes. Pour the boiling broth 
over the soaked gelatine and beat slightly. Heat the broth a few 
minutes after adding the egg ; remove from the fire, let stand for 
thirty minutes, filter through flannel or napkin. 

Aspic of Chicken 

Once the rule for Aspic jelly : 1 cup Mayonnaise 

1 hard boiled egg 3 cups very tender cold chicken 

3 slices cooked beet 1 cup cooked vegetables 
3 slices cooked carrot % bunch celery 

Rinse a three pint border mould in cold water and pour in 
semi-congealed aspic to cover the bottom, set in ice water to 
become firm, and as soon as they can be laid on without sinking 
garnish with the prepared vegetables, bits of parsley and egg. 
Pour on more of the jelly and harden again. Sprinkle the bits of 
meat well with salt, pepper and celery salt and mix with them 
some of the cool aspic. As soon as the vegetables are firmly 
bedded in their layer fill the mould nearly to the top with the 
chicken, pour over more liquid aspic to make sure that evt.-y 
crevice is filled, and set to cool again. Lastly, fill brim full v ith 
aspic and set on ice for ten or twelve hours. At serving ' me 
turn on a flat dish, fill the center with celery finely shaver' md 
dressed with the Mayonnaise. Garnish with delicate ery 
leaves, laying a star of red beet on each. 

fritters 

For Fritter receipts see under special heading page 



GOLD MEDAL FLOUR It's a Cake Flour -It's a Pastry Flo r. 



40 



CHEESE 

Cheese being a food rich in proteid, may be used as a substi- 
tute for meat. It is more easily digested when finely divided or 
melted and cooked with other foods. Soda added to melted 
cheese assists the melting and makes it more digestible. 

Cheese should be kept covered in a cool place. Old cheese 
should be grated and kept in a cool, dry place. 

Cheese Souffle 

% lb. cheese grated 3 tablespoons Gold Medal flour 

1 cup scalded milk 4 eggs, % teaspoon salt 

2 tablespoons butter % teaspoon pepper 

Beat the eggs, yolks and whites separately. Make a white 
sauce, add the grated cheese, let it cool, then fold in the stiffly 
beaten whites and bake at once in paper cases or in buttered 
baking dish. Bake from ten to fifteen minutes. Serve immedi- 
ately when taken from oven. 

Cheese au Gratin 

% lb. grated cheese 2 tablespoons butter 

3 slices bread % teaspoon salt 

4 eggs, 3 cups milk Few grains cayenne 

Butter a deep pudding dish ; trim off the crust and butter 
well the slices of bread, place in the dish, butter side down. Add 
the cheese and seasonings on top, beat the eggs, add the milk, 
pour over the bread and let it stand an hour. Bake twenty to 
thirty minutes in a moderate oven. 

Cottage Cheese (Schmier-Kaese) 

Set a gallon or more of thick sour milk into warm water or in 
a warm oven until it reaches a temperature of 180 degrees (Fahr.). 
Let it stand at that temperature for an hour or more, until the 
whey is well separated and the curd feels firm all the way through. 
Turn gently on to a coarse thin cloth and hang up to drain several 
hours. Turn from the bag and chop in dice, dressing with salt 
and cream, either sweet or sour, according to taste ; or mix salt 
and cream through the mass, working it fine with the hands. 

Cheese Ramequins 

4 tablespoons grated cheese * cup bread crumbs 
2 tablespoons butter % teaspoon mustard 
^ cup milk % teaspoon salt 

2 egg yolks, 3 egg whites J teaspoon pepper 

Cook the milk and bread together until smooth, stirring often. 
Add cheese and butter, and remove from the fire. As soon as the 
butter has melted stir in the beaten yolks of eggs and seasonings. 
Let cool a little before adding the stiffly beaten whites. Bake in 
buttered ramequins for twenty minutes in a moderate oven. 
Serve at once. 

Cheese Balls 

1 cup grated cheese % teaspoon salt 

3 egg whites % teaspoon pepper 

Beat the whites until stiff; fold the grated cheese into whites; 
add seasonings and let stand for fifteen minutes. Make into 
balls the size of a walnut, fry in deep fat until golden brown. 

Cheese Straws 

5 tablespoons Gold Medal flour \ cup bread crumbs 
% cup grated cheese 1 tablespoon milk 
j tablespoon butter % teaspoon salt 

Few grains cayenne 

Mix flour and seasonings, chop in butter, add the crumbs and 
grated cheese and mix well, add the milk to make a stiff dough, 
knead well ; roll into a sheet one-quarter inch thick and cut into strips 
one-third inch wide. Bake in a moderate oven for ten minutes. 

Cheese Fritters 

% cup grated cheese 1 measure Fritter Batter No. 2 

Add the grated cheese to the batter, drop by spoonfuls into 
the hot fat, drain on soft paper and serve with a little grated 
cheese sprinkled over each. 



Welsh Rarebit 

1 Ib. New York cream cheese 1 egg 

1 heaping dessert-spoon corn-starch Jg cup cream 

Dissolve corn-starch in cream. Beat egg and add tp mixture. 
Cut up cheese and pour in mixture. Put in double boiler and 
stir until melted and about to thicken , Add glass of beer or ale, 
continue to stir seasoning with salt to taste and adding paprika 
liberally. Stir until right consistency for serving. Serve on dark 
caraway rye bread or toast, as preferred. 

Welsh Rarebit au Gratin 

% lb. Swiss cheese Salt and pepper 

6 slices thin toast . Mustard Sauce 

Cut the cheese into slices one inch thick ; lay the toast in a 
dripping pan, cover each with slices of cheese, spread with a 
made mustard and dust lightly with salt and pepper. Set in a hot 
oven till well melted, about ten minutes. The addition of a 
dropped egg to each slice makes what is called a Golden Buck. 

Canapes 

Canapes are made by cutting one-quarter inch slices of bread 
into squares, diamonds or circles. These pieces are then dusted 
lightly with butter and browned in the oven or fried in deep fat 
until a golden brown. They are then covered with a seasoned 
mixture of eggs, forcemeat or cheese. They are served hot or 
cold and usually take the place of oysters at a dinner or luncheon. 

Anchovy Canapes 

6 anchovies % teaspoon salt 

2 hard boiled eggs Few grains cayenne 

4 tablespoons butter \ teaspoon lemon juice 

6 c routes of bread 

Wash and bone the anchovies, pound them to a paste with 
the egg yolks, butter and seasonings ; fry the bread, spread with 
the above paste, and sprinkle over them the whites of eggs 
chopped very fine. 

Ham Canapes 

% cup minced ham 2 tablespoons butter 

1 teaspoon chopped parsley 

Mix the ham, butter and seasonings to a smooth paste ; cut 
the bread into circles, fry brown and spread with the ham mixture. 

Cheese Canapes 

1 cup grated cheese Few grains cayenne 

% teaspoon salt 6 slices of bread 

Cut the bread into circular pieces, sprinkle with a thick layer 
of grated cheese, season with salt and pepper ; place on a baking 
sheet and bake in the oven or under the gas flame until cheese is 
melted. Serve at once. 



Clam Toast 



doz. small clams 
egg yolks 



8 



cup scalded milk 
slices buttered toast 
teaspoon salt 

Clean the clams and cut into small pieces; simmer a few 
minutes. Beat the egg yolks, add slowly to the scalded milk, 
combine with clams ; add seasoning, pour over buttered toast on 
a hot platter. 

Tomato Toast 

2 tomatoes A slice of onion 

2 eggs % teaspoon salt 

1 tablespoon butter % teaspoon pepper 

% cup minced ham 6 rounds of buttered toast 

Skin the tomatoes and chop; mince the onion and mix with 
the meat and tomatoes. Cook them with the butter 
in a saucepan about ten minutes, remove from the "^ 
fire, add the beaten eggs, stir over the fire until it 
sets, then serve on the toast. 



GOLD MEDAL FLOUR It's a Biscuit Flour It's a Bread Flour. 




41 



French Dressing .- 

J^ teaspoon salt 4 tablespoons oil 

% teaspoon pepper 2 tablespoons vinegar 

Mix the salt and pepper, add the oil slowly, stirring constantly; 
add the vinegar. This rule with a green salad will serve six per- 
sons. For cooked vegetables use twice or three times the measure. 

Mayonnaise Dressing 

3 egg yolks % teaspoon powdered sugar 

1 teaspoon salt 2 cups olive oil 

Jg teaspoon mustard 2 tablespoons lemon juice 

3g teaspoon pepper 1 tablespoon vinegar 

Mix the dry ingredients, add the egg yolks, when well mixed 
add ? teaspoon vinegar; beat with a Dover beater until smooth, 
then add, drop by drop, 2 cups of oil, beating constantly. As the 
mixture thickens thin with lemon juice, or vinegar; add more oil, 
alternating with the vinegar and lemon until the proportions are 
used, stirring or beating constantly. If oil is added too rapidly the 
dressing will curdle. In this case take a fresh, cold yolk, beat 
until thick and add the curdled mixture slowly to it. 

The oil, for salad dressing, should be thoroughly chilled and 
in making all utensils and ingredients should be cold. It is helpful 
to place the bowl in a larger dish of cracked ice. 

Mayonnaise should be stiff enough to hold its shape. The 
size of the eggs and the sharpness of the vinegar are so variable 
that the sauce made with 2 cups of oil may vary at different times 

Cream Mayonnaise 

To the rule given above add % cup of cream, beaten until 
stiff. This should be added immediately before serving. 

Colored Mayonnaise 

Green Mayonnaise is made by the addition of 3 tablespoons 
of ravigote herbs to the Mayonnaise rule; or chop parsley leaves 
and pound with a small quantity of lemon juice, strain through a 
cheese-cloth and add to the rule. 

Red Mayonnaise is made by adding 1 tablespoon of lobster 
coral rubbed through a fine sieve. 

White Mayonnaise 

% cup veal jelly % teaspoon salt 

1 cup oil % teaspoon white pepper 

6 tablespoons tarragon vinegar % teaspoon powdered sugar 

Dust of cayenne 

Set a bowl into a dish of cracked ice; pour the jelly into the 
bowl and whip to a stiff roth, add seas onings, then, a drop at a 
time, add the oil, beating constantly and alternating with vinegar. 
The sauce should be stiff enough to keep its form when dropped 
from a spoon. 

Salad Dressing Without Oil 

2 eggs 2 tablespoons butter 
J^ teaspoon mustard 3 tablespoons vinegar 

1 teaspoon salt 1 tablespoon sugar 

Beat the eggs, add the mixed seasonings, beat a little more, 
then add the melted butter and vinegar. Set the bowl over boiling 
water and stir constantly until thick and smooth. Use cold, add 
a cup of cream, whipped very stiff, before serving. 

Melted Butter Dressing 

2 raw egg yolks % teaspoon pepper 

6 tablespoons butter 4 tarragon leaves chopped fine 

% teaspoon salt Jg teaspoon lemon juice 

Put the egg yolks with 2 tablespoons of butter in a saucepan 
and set over hot water, stir rapidly until the butter is melted and 
the sauce begins to thicken ; add 2 tablespoons of butter and 
continue stirring to a cream, add the remainder of 
butter, a bit at a time, seasonings and minced tarra 
gon leaves. The lemon should be added just before 
serving. 




Sour Cream Dressing 

1 cup sour cream % teaspoon salt 

1 egg 1 teaspoon sugar 

1 teaspoon vinegar % teaspoon mustard 

% teaspoon pepper 

Mix dry ingredients, combine with the egg slightly beaten, add 
cream slowly and cook in double boiler until like custard, when 
cool add vinegar. 

Bacon Fat Dressing 

Cut % pound very fat bacon or ham into small dice. Fry 
gently till the oil turns a light brown color; remove from the fire 
and add %, vinegar to % bacon fat. Pour over a salad already 
seasoned with pepper, salt and such herbs as are wished. If the 
bits of bacon are objectional pour through a strainer, but their 
savory crispness is generally an improvement. 

Cream Salad Dressing 



3 hard boiled egg yolks 

1 teaspoon salt 

% teaspoon powdered sugar 



Jg teaspoo* pepper 
J.J teaspoo* mustard 
2 tablespoons vinegar 
2 cups cream 
Whip the cream until thick ; rub the egg yolks to a smooth 

paste, add the mixed seasonings, combine with the whipped cream 

and beat until smooth. 

Chicken Salad 

2 cups white meat 1 cup Mayonnaise dressing 

2 cups diced celery 1 measure of French dressing 

The meat should be cut into even pieces, about one-half inch 
cubes. Marinate with the French dressing and set aside for an 
hour to season and chill. At serving time add the celery and 
Mayonnaise. Arrange on torn lettuce and garnish with cress, 
gherkins or stoned olives. Drop a large spoon of Mayonnaise on 
the top and fringe around with celery tips. 

Veal Salad 

The meat may very well be the remainder of a roast of the 
previous day. Trim away carefully all fat and gristle and cut in 
dice. Serve on lettuce with a French dressing, or a more elabo- 
rate Mayonnaise, as one prefers. Garden cress or pepper-grass is 
a good addition. 

Lobster Salad 

1 good sized lobster % cup Mayonnaise dressing 

1 head of lettuce 1 measure of French dressing 

Cut the meat into small dice, marinate with the French dress- 
ing and set aside to season and chill. Shred the lettuce and 
chill. At serving time combine meat and lettuce, mix with dress- 
ing, place in salad bowl with crisp lettuce leaves and garnish with 
the small leaves and small claws. 

Shrimp, crabs and crawfish are prepared in the same way. 



Oyster Salad 



cups oysters 

cups diced celery 

eggs 

cup cream 



F\ 



teaspoon mustard 
teaspoon celery salt 
teaspoon salt 



7 ew grains cayenne 

^u F viuvsui 1 tablespoon butter 

Drain, clean and parboil the oysters, drain again ; beat the 
eggs, add slowly the cream and vinegar, seasonings and butter. 
Cook in a double boiler until like soft custard. Add the drained 
oysters. Cool on ice and at serving time add the celery. Serve 
on crisp lettuce leaves. 

Fish Salad 

Break cold cooked halibut or any delicate white fish into 
convenient pieces, removing all skin, bones and fat, marinate with 
tarragon or spiced vinegar and set one side for an hour ; arrange 
on leaves of lettuce and serve with Mayonnaise or Sauce Tartare. 



GOLD MEDAL FLOUR It's a Pastry Flour It's a Cake Flour. 



42 



Cabbage Salad 

1 cabbage head 1 tablespoon oil or melted 

J cup vinegar butter 

% teaspoon pepper \ teaspoon salt 

Shred fine the cabbage and heap in a dish; combine the 
vinegar, butter and seasonings and pour over the cabbage. Mix 
well through the cabbage, using a silver fork. A boiled dressing 
may be used. 

Potato Salad 



1 qt. cold cooked potatoes 

sliced 
1 cucumber sliced 



1 cup diced celery 

2 cups boiled dressing 
1 teaspoon salt 

% teaspoon black pepper 
Arrange in alternate layers the potatoes and cucumber, 
sprinkled with seasonings. Add the dressing, do not stir, but 
lift carefully with forks. 

Hungarian Potato Salad 



2 cups sliced cooked 

potatoes 

1 small onion minced 
1 pickled beet minced 
1 cucumber sliced 



6 medium sized potatoes 
% Ib. fat bacon 



A Dutch herring 

4 sardines 

1 tablespoon minced boiled ham 

1 teaspoon salt 

% teaspoon black pepper 

J^ cup vinegar 

Pick over and break into pieces the herring and sardines, mix 
all together and pour over the Jg cup of vinegar, garnish with 
walnut pickles. 

German Potato Salad 

% teaspoon black pepper 
5^ cup hot vinegar 

IT small onion J^ cup hot water 

2 teaspoons salt 2 tablespoons salad oil 

Boil the potatoes and after draining set them over the fire to 
dry. Peel and slice while warm. Cover at once with dressing 
made as follows: 

Cut the bacon into small dice, put in frying pan over a slow 
fire. Shred the onion into a large bowl, add salt, hot vinegar 
and hot water. When the fat is a light brown color and the dice 
well crisped, add the salad oil and pour it into the vinegar and 
onion, turning it slowly at first lest it spatter. Serve on crisp 
lettuce leaves, garnish with pickled beets. Best served as soon as 
made. 

Waldorf Salad 

1 cup sliced apples J CU P walnut meats broken in 

1 cup celery diced pieces 

1 tablespoon lemon juice 1 cup Mayonnaise or boiled 

Jg teaspoon salt dressing 

Mix lightly apples, celery and nuts, being careful not to crush 
the fruit, sprinkle with salt and add dressing. 

Macedoine Salad 

Vegetable salads can be made of any kind of cooked vege- 
tables. Some kinds combine better than others peas, beans, 
cauliflower, asparagus and young carrots combine well; turnips, 
carrots, beets, cabbage and tomatoes make another combination. 
It is generally best to use potatoes for the body of the salad, 
adding other vegetables to give color and flavor. 

Marinate each vegetable separately, add French dressing. 
Set on ice to cool before serving. Rub the salad bowl with a 
bruised clove of garlic before arranging the salad. Serve with 
more French dressing or Mayonnaise. Garnish with nasturtium, 
gherkins, pickled beets. 

Cauliflower Salad 

Place cauliflower, head down, in cold, salted water. Let 
stand for one hour to draw out the slugs or insects. Cook in 
boiling, salted water, head up from thirty to forty minutes, 
according to age or freshness. When tender separate the 
flowerlets, cool, marinate with one measure of French dress- 
ing and place on ice to chill. Arrange in a bowl with crisp 
lettuce leaves and serve with French or Mayonnaise dressing. 

Artichoke Bottoms 

If fresh artichokes are used prepare as directed under 
vegetables. If canned artichokes are used drain from the liquor, 
marinate with a measure of French dressing, chill on ice and 
at serving time lay small shape of truffled pate de foie gras on 
each one or sprinkle with grated cheese. Serve with French 
or Mayonnaise dressing. 



Tomato Salad 

4 tomatoes 1 teaspoon minced parsley 

2 cucumbers 6 blades of chives 

1 head lettuce 4 green tarragon leaves 

1 measure French dressing 
Scald and skin the tomatoes by plunging them in boiling 

water, either slice or divide and chill. Arrange the tomatoes 
and cucumbers on prepared lettuce leaves, sprinkle with minced 
parsley, chives and tarragon leaves and serve with French dressing. 

Tomato and Cucumber Salad 

Peel as many small ripe tomatoes as there are to be covers. 
Remove the hearts and set shells on ice to chill. Pare cucumbers 
quite close to the seeds and chop them coarsely. Pour over a 
French dressing and fill them lightly into the tomato shells. Serve 
each on a crisp lettuce leaf. 

Lettuce Salad 

Discard the coarse outer leaves, pick each leaf from the stalk 
and wash separately in cold water ; place washed leaves in wire 
basket or netting and shake. Chill and serve with French dressing. 
To keep lettuce: As soon as washed place in a covered pail and 
keep in a cold place. 

Dandelion Greens, Water-cress and Chickory are prepared 
and kept in the same way. Small herbs, such as chives, borage, 
chervil, etc., may be cut fine and served with these if liked. 
Crushed clove of garlic rubbed over the bowl and spoon gives an 
added flavor. The dandelion greens when washed and chilled 
should be shredded and served with bacon drippings. 

Devonshire Salad 

Choose soft, yet firm curd of cottage cheese, cut in inch dice, 
season with salt, pepper and cayenne and serve on lettuce with 
Mayonnaise. Garnish with a nasturtium. The curd may be mixed 
with cream until soft enough to form into small balls. Season 
with salt and cayenne, roll in finely chopped nuts and serve on 
crisp lettuce leaves with French or Cream Mayonnaise. 

Salad in Jelly 

Make Aspic Jelly No. 1. Fill bottom of salad dish with a little 
of the jelly and set on ice. When hard set in the salad dish on 
top of the jelly, a bowl large enough to hold the desired amount 
of salad, and fill bowl with ice; pour jelly around until almost 
reaching the top of bowl, when the jelly is hard remove ice from 
bowl and fill with warm water for a moment only ; then remove 
bowl from jelly, being careful not to break the jelly. Make any 
of the ordinary salads, such as chicken, veal, lobster, shrimp or 
nice red tomatoes sliced with a little green, as celery, lettuce, etc., 
mixed through here and there. Place salad in the space left in 
the jelly and cover salad with the remaining jelly ; after it has 
become a little hard set aside in ice box. When wanted set dish 
in warm water a moment and turn salad out on a platter ; have a 
Mayonnaise dressing ready to serve with salad. Remember in 
making this salad the bottom of dish will be the top when turned 
out. 

This is especially pretty to be arranged in a border mould, 
and after turning out fill the center with more of the meat mixed 
with Mayonnaise. 

Fruit Salad 

% lb. almonds 3 bananas 

4 oranges Jg cup French cherries 

1 can pineapple 1 cup powdered sugar 

Blanch the almonds and grate or chop very fine ; pare and 
slice the oranges ; cut pineapple into small dice ; slice the bananas. 
Alternate the layers of fruit with layers of sugar. Reserve the 
almonds for the top layer. Garnish with strawberries or other 
small, bright fruits ; then add the following dressing and chill : 
% cup lemon juice 2 tablespoons sherry 

2 tablespoons Maraschino liquor 
Or, 

% cup lemon juice % cup pineapple juice 

1 cup granulated sugar 

Cook down to a syrup 

Grated cocoanut can be used instead of almonds; peaches 
and pears instead of bananas. 

Orange Salad 

For six persons pare four rather acid oranges, slice them very 
thin, cutting down the sides instead of across, and sprinkle spar- 
ingly with sugar. Mix 1 tablespoon sherry with 1 of 
yellow Chartreuse and 1 of lemon juice and pour it 
over the fruit. Set on ice an hour before using. 
Serve before the game course. 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 




43 




GREEN vegetables should be cooked as soon after picking as 
possible, otherwise they should be spread on floor of a dry and 
well ventilated cellar or placed in the ice box. Lettuce and 
garnishings, such as parsley, cress, mint, etc., should be picked 
over and washed and, while wet, placed in a pail with a close 
fitting cover and kept in a cold place. Wilted vegetables may 
be freshened by placing in cold water. Winter vegetables, 
toward the last of the season, should always be soaked in cold 
water one hour or more before using. Canned vegetables should 
be opened and emptied from the can at least an hour before using. 
Canned peas, beans, asparagus, etc., should be drained of their 
liquor and refreshed by allowing cold water to run over them. 
Wash vegetables in cold water and cook in boiling water. 
Allow 1 teaspoon of salt to 1 quart of water. In cooking peas 
and beans the salt should not be added until the very last of the 
cooking. Green vegetables retain their color better if cooked 
uncovered. 

A rtichokes 

Cut the stalks close, clip the sharp points from the leaves; 
wash and lay, head down, in cold, salted water for one-half hour. 
Cook in boiling salted water for about forty minutes or till ten- 
der enough to draw out the leaves easily. Turn them up side 
down to drain. Serve hot with Bechamel or Hollandaise Sauce, 
or cold with French dressing. To keep them green, tie bits of 
charcoal in muslin and boil with them. 



Artichoke a la Barigoule 



artichokes 1 tablespoon butter 

oz. fat pork % cup Spanish Sauce 

cups chopped mushr^pms Jg teaspoon salt 
tablespoons chopped shallots. Few grains cayenne 
teaspoon minced parsley Few grates nutmeg 
tablespoon Gold Medal flour 1 cup broth 

1 glass white wine 

Prepare the artichokes as directed above, boil them thirty 
minutes and drain. Mince the pork and fry with shallots; add 
the mushrooms and parsley and simmer ten minutes. Blend 
with it the flour, mixed with the butter, add the Spanish Sauce 
and seasonings. Stuff the artichokes and tie each with a string; 
brown the outside in a little olive oil, add the broth and wine; 
cover and cook forty minutes in a moderate oven. When ready 
to serve remove the strings and arrange on a hot platter and 
pour the sauce over and around them. Garnish with a whole 
mushroom on top of each. 

Jerusalem Artichokes 

These are tubers which grow wild in the eastern part of the 
United States and Canada; being free from starch, they may be 
eaten uncooked. 

To Cook: Wash and boil with the skins on, in 
salted water for thirty minutes or until tender; drain, 
peel and serve with White Sauce No. 1. Let them 
lie in the sauce for fifteen minutes to season before 
serving. 




To Bake: Boil until about halftone then peel and put into 
a baking dish with 1 tablespoon of butter, salt and pepper to 
taste. Dust with 1 teaspoon of powdered sugar and bake a 
good brown. Baste with butter. 

Puree: Cook in strong broth instead of water, peel and 
put through a puree sieve, season with salt, pepper and butter, 
and serve with braised beef, veal or chicken. 

Asparagus, No. 1 

Wash carefully two bunches green asparagus, cut the ends 
until the tender part is reached. Arrange in one large bundle 
and fasten with a broad band of coarse muslin, pinned at each 
side. Boil gently in salted water until done, about twenty to 
thirty minutes. Use only enough water to just cover. Let the 
water cook down toward the last of the cooking. Serve on slices 
of buttered toast with Hollandaise Sauce. 

Cream Asparagus 

2 bunches asparagus % teaspoon salt 

Jg cup cream Few grains cayenne 

Cut the tender parts in bits as long as the stems are thick, 
and cook in a little water until tender. Toward the last of the 
cooking let the asparagus cook nearly dry, add the cream and let 
simmer till reduced to a thick sauce. Add seasonings and serve 
on toast or in sauce dishes. 



Asparagus with Eggs 



bunches asparagus 
eggs 



2 tablespoons melted butter 
% teaspoon salt 
% teaspoon pepper 
Cook the asparagus, cut off the tender tops and lay them on 
a buttered pie dish, seasoning with salt and pepper and melted 
butter. Beat the eggs just enough to break the yolks, pour over 
the asparagus and bake eight minutes in a moderate oven. Serve 
with slices of boiled ham. 

"Asparagus in Ambush" 

2 bunches cooked asparagus 1 tablespoon Gold Medal flour 

1 cup scalded milk % teaspoon salt 

2 eggs ?6 teaspoon pepper 
1 tablespoon butter 6 rolls 

Cut off the tops of the rolls to serve as covers. Remove the 
crumb, dust the shells and covers with melted butter and brown 
in the oven. Make a white sauce of the milk, butter and flour. 
Cut the tender part of the asparagus fine, cook a few minutes in 
the white sauce ; fill the rolls with the mixture, place on the tops 
and serve hot. 

Shelled Beans 

Wash, and cook in boiling soft water for forty-five minutes. 
Add salt about ten minutes before they are done. Drain and 
season with butter and salt. Lima and other white beans are 
improved by adding a little butter or fat salt pork. 



GOLD MEDAL FLOUR It's a Cake Flour It's a Pastry Flour. 



44 



String Beans 



1 lb. string beans 



1 oz. fat salt pork 
1 teaspoon salt 
Wash, remove the strings from the beans, then snap or cut 
with a knife into half inch pieces. If wilted let them stand in 
cold water an hour before cooking. Cook in boiling water with 
the salt pork, uncovered, from one to two hours. Add salt the 
last half hour of cooking. When done the water should be near- 
ly cooked away. Butter may be substituted for the salt pork. 

String Beans German Fashion 



1 qt. beans 

2 tablespoons butter 
1 teaspoon sugar 



\ teaspoon salt 
3g teaspoon pepper 
% cup stock 
% teaspoon lemon juice 
Wash, remove the strings from the beans, then cut each 
pod through twice lengthwise, then cut into two inch lengths. 
Parboil the beans for thirty minutes, saute in a stew pan with 
the butter and seasonings, cook until butter is absorbed then 
add stock and lemon juice and simmer until perfectly tender. 

Lima Beans and Mushrooms 



1 tablespoon butter 
% cup cream 



2 cups cooked Lima beans 
2 cups fresh mushrooms 

% teaspoon salt 
Use beans that have been cooked and seasoned with salt, 
pepper and butter. Put butter in a sauce-pan, add beans and 
mushrooms and cream; let simmer for about ten minutes and 
serve hot. Dried Lima beans should be soaked over night be- 
fore using, drained and cooked in boiling water until soft. Sea- 
son with cream and butter. 



Mother's Baked Beans 



1 qt. Navy beans 
J lb. salt pork 



1 tablespoon salt 
Jg teaspoon mustard 
1 tablespoon molasses 
Wash and pick the beans over and soak over night. In the 
morning drain, cover with cold water; bring slowly to the boil- 
ing point and parboil for half an hour. To test, take up a spoon- 
ful and blow on them, if the skin curls back they are done. 
Drain in colander; place in a two-quart earthen bean pot a 
layer of the beans, then add the salt pork, which has been 
previously washed, and gashed across the top; fill the pot up 
with the beans. Dissolve the seasonings and molasses in a cup 
of hot water, pour over the beans, then fill the pot with hot 
water, cover and bake from six to eight hours, renewing the 
water as it cooks away until nearly done, then let the water 
cook away. 

Beets 

Be sure the beets are young and fresh. Old beets will 
never cook tender. The time for cooking beets depends on age 
and freshness. Cut off the tops to within an inch of the tuber; 
scrub with a vegetable brush, never cut. Cook in boiling water 
until tender, from one to four hours. When done plung in cold 
water to remove the skins. Serve whole or sliced. Season with 
butter, salt and pepper. 

Brussels Sprouts 

Cut the sprouts from two medium sized stalks, pick off all 
tarnished leaves, and lay them for fifteen minutes in salted 
water. Drain them well and cook in plenty of boiling water, un- 
covered, till tender, from ten minutes to half an hour, according 
to their age. Drain in colander and served with Bechamel or 
Hollandaise Sauce. 

Brocculi 

Cook like Brussels sprouts, and while draining prepare 
three-fourths pint of Yellow Bechamel. Lay a slice of buttered 
toast in a deep platter, arrange the largest head in the middle 
and smaller ones around it. Pour the sauce over and around 
them. 

Cucumbers Stuffed and Stewed 

Cut in half lengthwise, scoop out the seeds and fill the 
hollow with a bread or meat stuffing, or with quenelle mixture. 
Lay in a sautoir, with butter enough to keep from sticking. Simmer 
till the juice flows freely, then add a little good broth, and boil 
gently till very tender. Lift the slices, reduce the juice to a glaze, 
which may be dissolved in enough Veloute Sauce to cover. 

Fried Cucumbers 

Slice, sprinkle with salt and pepper, dip in egg, then in 
cracker dust ; fry brown. 



Cabbage 

Choose a cabbage like an orange, by its weight. Remove the 
outside coarse leaves, cut in quarters, take out the inner stem, 
especially the coarse fibers that run between the leaves and the 
stem ; lay it face down in salted water for an hour longer if old 
and wilted ; boil in plenty of water, three quarts of water to two 
pounds of cabbage, drain and fill again with boiling water, cook 
till tender, when young and crisp forty minutes, longer if old. 
Drain in a colander; cut, turn, and press repeatedly, keeping hot 
in an oven. Dress as desired. 

No. 1. Allow 1 tablespoon butter to each pound of cabbage ; 
salt, vinegar and cayenne to taste. 

No. 2. 1 cup of Cream Sauce No. 1 to each pound. 

No. 3. 1 cup Brown Sauce ( made like white sauce ) , but let the 
butter and flour brown a little, and use good brown stock for milk. 

No. 4. Put the cooked cabbage in a buttered baking dish 
after chopping fine and seasoning with salt, pepper and 2 beaten 
eggs diluted with 3 tablespoons cream, bake in a quick oven till 
brown. Serve hot. 

No. 5. Au gratin. Put 1 pint plain boiled cabbage in a baking 
dish well buttered, pour over 1 good cup white sauce, cover with 
buttered crumbs and grated cheese if liked. Serve in the same dish. 

Stuffed Cabbage 

1 cabbage 1 teaspoon salt 

2 oz. fat, salt pork \ chopped 1 teaspoon parsley 

2 oz. tender beef $ fine 1 teaspoon minced onion 
2 tablespoons butter Few grains cayenne 

2 egg yolks 1 French roll 

Parboil cabbage till thoroughly wilted, drain and cool ; unfold 
leaf by leaf, until the heart is reached. Chop the tender leaves. 
Soak the roll in milk and press dry. Beat the egg and bread 
together, add the creamed butter and work in the meat, cabbage and 
seasoning. Form into a ball and place in the cabbage head. Refold 
the leaves and bake three to four hours, basting with butter and 
water. Serve on a round, hot platter with the gravy from the pan. 

Spring Carrots 

Cut the tops close to the roots. Wash with a brush and 
scrape; cut in slices lengthwise or crosswise, and cook from 
thirty-five to forty minutes. Season with salt, pepper and but- 
ter, or serve in White Sauce No. 1. 

Puree of Carrots 

3 cups sliced carrots % teaspoon white pepper 
1 teaspooon salt Jg lb. stale bread 

1 teaspoon sugar 1 qt. veal broth 

Cook the carrots for ten minutes; drain and cook gently 
again until tender, with 2 cups of water and seasonings. Add 
the bread, broken into bits, and the broth. Simmer for an hour; 
pass through a puree sieve. If too soft, allow it to cook away 
longer; if too dry, add a little more broth or milk. Serve with 
breast of lamb, chops, or veal cutlets. 

Cauliflower 

Trim off outside leaves and lay blossoms in cold salted 
water. Slugs and other insects will drop out, especially if gently 
shaken in the water. Tie in a piece of mosquito netting and lay, 
head up, in boiling salted water and cook gently from twenty to 
thirty minutes or till very tender. Drain and serve with Hol- 
landaise Sauce or Cream Sauce No. 1. This makes a delicious 
garnish for fried spring chicken or fried sweet breads. 

Cauliflower with Parmesan cheese is made as above, adding 
a teaspoon of Parmesan cheese to the sauce before it is poured 
over the cauliflower; sprinkle melted butter over it and bake a 
few minutes in a hot oven. 

Summer Squash 

Wash and pare the squash and cut in thick slices, and boil or 
steam till tender. 

Mashed: Place cheesecloth over colander. Pour the boiled 
squash into it and press out all the water; remove to stew-pan, 
stir and beat, seasoning with butter, salt and pepper. 

Fried: Wash and pare the squash; slice about a half inch thick, 
sprinkle with salt and pepper and dredge with Gold Medal flour, 
and fry until a nice brown, in half butter and half lard. Cook 
slowly, with cover over frying pan. 

Stewed Celery 

Cut the coarse pieces of celery and ends of stalks, using the 
fine leaves also, into inch ( or less) pieces. Pour over 
boiling water to nearly cover. Boil until tender, "*|f 
from twenty to thirty minutes. Season to taste with 
salt and pepper and serve with White Sauce No. 1 



GOLD MEDAL FLOUR It's a Biscuit Flour It's a Bread Flour. 




45 



Green Corn 

This most delicious of summer vegetables is frequently 
spoiled by over-cooking. If the corn is fresh and tender, as it 
should be, fifteen minutes is enough. Wrap at once in a thick 
napkin and send to table covered, as the skin toughens if 
allowed to dry while hot. It is sometimes cooked in the inner 
husk, but this is not necessary except for roasting. 



Corn Pudding 



1 doz. ears corn 

2 cups scalded milk 
Jg teaspoon salt 



1 teaspoon sugar 

2 tablespoons butter 

2 tablespoons Gold Medal flour 

2 eggs 

Remove the husks from the corn, pick out all the silk; with a 
sharp knife, cut a thin slice from the kernels; with a dull knife, 
scrape down the ears. Melt the butter, add the flour and season- 
ings, combine with milk and corn. Add the beaten eggs last. 
Pour in a buttered baking dish and bake in a moderate oven for 
thirty minutes. 

Succotash 

10 ears of corn 1 teaspoon salt 

1 qt. Lima beans % teaspoon pepper 

2 tablespoons butter 1 cup sweet cream 

With a sharp knife, cut the corn from the cobs and add to 
the Lima beans ' the last fifteen minutes of cooking. The mix- 
ture should be cooked nearly dry. Add butter, seasonings and 
cream, and simmer for ten minutes. 

Dandelions 

Gather only the freshly grown plants; best when the dew is 
on them. The tenderest leaves make an excellent salad with 
Bacon dressing. The whole plant, after thorough washing, may 
be boiled until tender, drained, chopped fine, seasoned with salt, 
vinegar and a liberal measure of butter. Th/">e who think it too 
bitter may use half spinach or beet, or sorrel, in which case the 
dandelion should be partly cooked before the more succulent 
plant is added. It cannot be too well recommended. 

v Egg Plant Fried 

Peel and cut them in half inch slices, sprinkle with salt and 
pepper, pile them and place a weight over for an hour or more, 
tipping the plate slightly that the juice may drain away. Dry 
each slice by rolling in seasoned Gold Medal flour, and fry 
crisp in plenty of sweet dripping, or dip in Fritter Batter No. 1 
before frying. 

Lentils 

1 cup lentils 1 teaspoon salt 

1 tablespoon butter % teaspoon pepper 

Wash one cup of lentils, cover with cold water and soak 
over nigi.i. In the morning drain and cook in boiling water one 
hour, or until tender. Season with butter, salt and pepper. 



Lentil Sarmas 



cup parboiled lentils 
cup rice 

cup choppev. ham 
cup chopped veal 
teaspoon salt 



% teaspoon pepper 

% teaspoon powdered coriander 
seed. 

12 grape leaves 

2 egg yolks 

1 tablespoon tarragon vinegar 
Mix first seven ingredients; scald the grape leaves; form the 
meat mixture into rolls and roll in the wilted leaves, tie and stew 
in just enough wai.nr to keep them from browning. Cook for 
about forty minutes. Serve with a thickened' sauce made from 
the stock in which they were boiled, adding the well beaten yolks 
and a tablespoon of tarragon vinegar. 

Onions 

Peel under cold water; parboil for five minutes in boiling 
water and drain; add enough boiling water to cover and cook 
for one hoUr. 'Drain and serve with butter, salt and pepper, or 
White Sauce No. 1, Bread Sauce or Bechamel Sauce. 

Baked: For this use large ones, parboil in boiling water for 
five minutes, dry carefully; wrap each one in buttered paper, 
lay in a baking pan and cook in a hot oven until they can be 
pierced with a straw. 

Okra 

Cut stems to the tender part of the pod, cook whole in boil- 
ing salted water (if cooked in iron they will blacken), until ten- 
der drain and return to the sauce pan with plenty 
of buttar, a taste of vinegar, salt and pepper; simmer 
slowly until they are thoroughly seasoned. They are 
nice sliced and stewed with an equal bulk of tomato, 




seasoned with 1 sweet pepper, 1 teaspoon salt and 1 ounce of 
butter to each pint. Sometimes % cup rice and % pound of diced 
ham are added to a quart of the above stew. 

Fried Okra 

Slice two onions, and fry with bits of fat bacon. Cut a quart 
of okra and stir in; fry brown. Sprinkle with salt and cayenne 
pepper. Eliza R. Parker. 

Parsnips 

Brush clean and lay in cold water to become crisp. Cook in 
boiling salted water till tender. Throw into cold water to slip the 
skins, and serve either plain or mashed; season with butter, salt 
and pepper, or with a thin cream sauce. 

They are more savory if they can be cut in round slices, 
sprinkled with salt, pepper and sugar, and browned in a little 
ham or bacon fat, or dipped in Fritter Batter No. 2 before frying. 

Peas 

Peas should be cooked as soon after picking as possible. If 
the pods are gritty, wash before shelling. Cook in boiling water 
enough to half cover; cook in an uncovered dish for twenty min- 
utes or until tender. Add salt the last ten minutes of cooking. 
Let the water reduce until there is just enough to moisten the 
peas, add the butter and serve, hot. To one part of cooked peas 
use % teaspoon of salt, ^ teaspoon of pepper and 2 tablespoons 
of butter. 2 or 3 tablespoons of cream may be substituted for 
butter. 

Stdfcd Green Peppers 

6 green peppers 1 measure chicken forcemeat 

1 cup stock or cold gravy. 

Wash peppers and scald in boiling water for five minutes; rub 
off the skin with a wet cloth. Cut a slice from the stem for a 
cover, remove seeds ajtid stuff the peppers with the forcemeat. 
Replace the cap, place peppers in a small, deep dish, pour in the 
broth and bake in a moderate oven for half an hour. Sausage 
meat or cold meat with equal measure of bread may be substi- 
tuted for chicken forcemeat. Serve in dish in which they were 
baked. 

Tomatoes 

To be served raw should be peeled and set on ice at least an 
hour before using. Have boiling fast a kettle of water large 
enough to immerse four tomatoes at once. Plunge them in long 
enough to count five, then remove instantly to cold water. Let 
the water come to a boiling point before putting in another set, 
and they will be found to be firm and smooth when the thin outer 
skin is peeled off. For serving, see Salad. They are also eaten 
as a fruit with sugar. 

Stewed: Cut in slices across the grain and boil gently about 
fifteen minutes. Season to taste with salt, pepper and butter. 

Baked: Do not peel, but cut a small slice from, the stem end, 
leaving the stem on the piece for a handle. Scoop out the mid- 
dle and mix with an equal bulk of raw rice. Season well with but- 
ter, salt, pepper, cayenne and a speck of sugar, fill each tomato 
moderately full, replace the stems and bake in a quick oven half 
an hour or till soft. This stuffing may be varied by using crumbs 
chopped and seasoned meat (ham or chicken is best) , or macaroni. 

Fried: Cut them in halves and dust each cut surface with 
salt, pepper, sugar and enough very fine bread crumbs to dry them. 
Have some hot butter in the frying pan and brown the tomatoes on 
both sides. Drop bits of butter between them and stand over a 
moderate fire to cook very slowly. When tender take up carefully 
with a cake turner and serve on a heated platter. They are 
sometimes finished with a cream gravy as follows: Pour over them 
enough cream to nearly cover, let come to a boil, and simmer five 
minutes. Lift the slices carefully and thicken the gravy with 2 egg 
yolks beaten with a little cold cream. Do not let it quite boil, 
but serve as soon as thickened. 

Broiled: Slice and broil over a hot fire. Serve with melted 
butter. 

Scalloped : Put in a dish alternate layers of buttered bread 
crumbs with sliced tomatoes, sprinkled with pepper, salt and 
sugar. Spread bread crumbs and butter over the top. Bake one 
hour. 

Sarmas 

Prepare equal measure of finely minced meat, lamb or veal, 
and washed rice. Season to taste with salt, pepper, onion and 
cayenne. Scald grape leaves till they are well wilted. In each leaf 
roll a little of the meat and rice, kin^ small oval balls, stew in 
just enough water to keep them from btowning. Blanched lettuce 
or cabbage leaves will do; in this case add a few drops lemon juice 
to the meat. 



GOLD MEDAL FLOUR It's a Pastry Flour It's a Cake Flour. 



46 



Turnips 

Serve turnips plain boiled or mashed and season only with salt 
and pepper. Serve with boiled bacon, roast pork and mutton. 
Wash and pare the turnips, cut in slices and cook in boiling 
salted water for forty-five minutes. When done, drain from water, 
season with salt, pepper and butter, serve hot; or mash, and to 
2 cups of vegetable use % teaspoon salt, T V teaspoon pepper, 

2 tablespoons butter. Turnips may be cut in half inch cubes, 
boiled and served in White Sauce No. 1. 

Salsify or Oyster Plant 

Boiled: Wash, scrape and throw into cold water. Cut into 
inch pieces and boil rapidly uncovered in a granite stew pan 
for thirty minutes or until tender. A little vinegar will help to 
keep it white. Drain them well and serve with plenty of butter 
and lemon juice, salt and pepper to taste, or dressed with White 
Sauce No. 1 or Bechamel Sauce. 

Fried: Cut cold boiled salsify into convenient lengths, coat 
each with Fritter Batter No. 2, and fry in deep fat until well crisped. 

Spinach 

Pick over carefully while dry, throw a few plants at a time 
into a large pan of cold water, wash well on both sides to dis- 
lodge insects, and pass to another pan. They should have at 
least three separate waters. Put the spinach into a large kettle 
without water, set it on the stove where it will cook slowly till 
the juice is drawn, then cook for thirty minutes, or until tender, 
drain and chop fine. For half a peck of spinach add 2 tablespoons 
of butter and 3^ teaspoon salt. Reheat and serve on buttered toast- 

Potatoes 

To Boil: Wash and scrape new potatoes but do not peel. 
Cook in boiling salted water enough to cover two inches; cook 
from twenty-five to thirty minutes. When done drain, return to 
the fire and shake for a few minutes to thoroughly dry. Serve in 
folded napkin. 

Winter potatoes should be pared and soaked in cold water, 
before boiling. Cook in boiling salted water, following the 
directions for new potatoes. 

Baked Potatoes: Wash potatoes of uniform size; cut a thin 
slice from each end and bake from forty to forty-five minutes. 

Mashed Potatoes 

6 medium sized potatoes 3g teaspoon salt 

3 tablespoons butter % teaspoon pepper 

% cup hot milk 

Boil the potatoes, drain, dry a few minutes, mash until smooth; 
add butter, seasonings and milk. Beat until very light. Serve 
in hot dish. The potatoes may be passed through a sieve in- 
stead of mashing and then beaten light with seasonings and hot 
milk. 

Stuffed Potatoes 



6 medium sized potatoes 
3 tablespoons butter 



% teaspoon salt 
3g teaspoon pepper 
% cup hot milk 
Wash the potatoes but do not cut. Bake from forty to forty- 
five minutes. When done lay the potatoes on the sides, with a 
sharp knife cut a thin slice from each; scrape out the potato, pass 
through a ricer or mash, mix with seasonings and beat until very 
light. Pack lightly into the potato shells, brush with a little white 
of egg and brown in a quick oven. Serve each with a tiny sprig 
of parsley on top. 

Scalloped Potatoes 

1 qt. sliced raw potatoes 3 tablespoons Gold Medal flour 

2 cups scalded milk 1 teaspoon salt 

4 tablespoons butter % teaspoon pepper 

Cover the bottom of a buttered baking dish with a layer of 

sliced potatoes. Sprinkle with salt and pepper, dot with pieces 

of butter and dredge with Gold Medal flour. Repeat until the 

materials are used. 

Pour over all the scalded milk and bake in a moderate oven 

from forty-five to fifty minutes. 

Lyonnaise Potatoes 

6 boiled potatoes 1 teaspoon salt 

2 tablespoons butter ?g teaspoon pepper 

1 onion chopped fine 1 teaspoon minced parsley 

% teaspoon lemon juice 

Cook butter and onions in an omelet pan, add the potatoes 
and seasoning, mix well and saute a nice brown. Just before serv- 
ing add parsley and lemon juice. 



Hashed Brown Potatoes 

1 qt. chopped cooked potatoes 2 teaspoon pepper 

% cup cream 1 teaspoon chopped parsley 

1 teaspoon salt 3 tablespoons butter 

Mix the first five ingredients; melt the butter in an omelet 
pan and when hot add the potatoes. Pack lightly into a layer of 
uniform thickness and cook slowly from twenty to thirty minutes. 
Fold and serve like an omelet. 

Potato Puff 



2 cups mashed potatoes 
2 tablespoons melted butter 



eggs 

cup scalded milk 
3g teaspoon salt 
Stir the melted butter into the potato, beat to a white cream; 
add eggs beaten very light and then the milk and seasonings. 
Bake in a deep buttered dish, in a quick oven, for twenty min- 
utes, or until nicely browned. 

Souffle : Use 4 eggs, beat yolks and whites separately until 
stiff; use seasonings and butter as given above. Fold in the 
yolks and lastly the whites, and cook as souffle^ 

Potato Croquettes. 

1 rule for mashed potatoes 1 egg 

% teaspoon onion juice 

Beat the mashed potato until very light, add the beaten egg 
and onion juice, form while hot into rolls ; crumb, egg and crumb 
again, and fry in deep fat till a golden brown. Serve on folded 
napkin and garnish with parsley or serve with White Sauce No. 1. 

Potato, French (Fried) 

Pare the potatoes and throw into cold water for at least an 
hour. Cut in slices, blocks, strips, balls or any fancy shape, and 
dry them on a tojjfcjt Drop quickly into fat hot enough to brown 
them by the tinSCS^ey come to the surface. They are done 
when they float. Drain on soft paper, sprinkle with salt and serve 
hot. 

Sweet Potatoes 

Are prepared and cooked as white potatoes, and may be 
served boiled with skins on or off, mashed or baked. 

Sugar Potatoes or Candied Yams 

6 sweet potatoes % cup water 

1 cup white sugar 1 teaspoon butter 

Parboil, peel and cut the potatoes in quarter inch slices. Cook 
the other ingredients to form a syrup. Place the slices of potato 
in the syrup and simmer gently for an hour, then let the syrup boil 
away until it is almost dry. Serve with meats. 

Boiled Macaroni 

% cup macaroni broken 2 qts. boiling water 

in pieces 1 tablespoon salt 

Cook the macaroni in water that is boiling hard to prevent 
the pieces from stick** g together. Cook for twenty-five minutes. 
Drain in strainer and ^our over cold water. 

Baked Macaroni, with Cheese 

\ cup macaroni, broken 2 tablespoons butter 

in pieces % cup grated cheese 

2 qts. boiling water 1% cup scalded milk 

1 tablespoon salt % cup buttered bread crumbs 

2 tablespoons Gold Medal flour 

Cook the macaroni in the boiling water for twenty minutes ; 
drain and blanch with cold water. Make a white sauce of the 
butter, flour and milk. Add seasoning to the sauce. Arrange a 
layer of cooked macaroni in the bottom of a buttered baking 
dish ; sprinkle with the grated cheese, repeat until all the maca- 
roni and cheese are used ; pour over the white satff,e, cover the 
top with buttered crumbs and bake for twenty mimj+es in a hot 
oven, or long enough to give the top a nice brown. 

Macaroni with Tomato Sauce 

\ cup macaroni 3 tablespoons Gold Medal flour 

2 qts. boiling water 13^ cup tomato juice 

1 tablespoon salt 1 slice onion 

2 tablespoons butter 2 slices green pepper 

Cook the macaroni in the boiling salted water for twenty 
minutes, drain and blanch. Brown the butter, add the flour and 
seasoning. Cook the tomato juice with slice of 
onion and green pepper, strain into cooked butter 
and flour slowly. Cook until smooth and thick and 
pour over the macaroni. 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 




47 



Macaroni with White Sauce 

2 cups boiled macaroni 1% cups White Sauce No. 1 

Heat the macaroni in the white sauce; add more salt if 
needed. 

Boiled Rice 

1 cup rice 2 qts. boiling water 

1 tablespoon salt 

Wash the rice thoroughly in several changes of water ; cook 
in rapidly boiling water for thirty minute or until soft, which is 
determined by tasting the kernels. Drain in a strainer and pour 
boiling water over it. Shake slightly and let it stand in a warm 
place until ready to serve. 

Steamed Rice 

1 cup rice 2 cups boiling water 1 teaspoon salt 

Pick the rice over and wash well. Cook in double boiler for 
thirty minutes or until soft. If too dry at the end of twenty 
minutes add a little more boiling water. 



Curried Rice 



1 cup rice 

2 qts. boiling water 



1 tablespoon salt 
1 teaspoon curry powder 
1 cup White Sauce No. 1 

In cooking follow the directions as given under boiled rice. 
Dilute the curry powder and combine with the white sauce ; add 
more salt if necessary, and pour over the drained rice. Serve 
with veal or mutton. 



Hominy 



1 cup hominy 



3 cups boiling water 
1 teaspoon salt 

.Wash the hominy well, soak over night in one quart of cold 
water ; in the morning drain and cook in the boiling salted water 
for about three hours. Fine hominy can be cooked in one hour 
if soaked in warm water, changing it once or twice for warmer. 
Boil in the last water. 





vorry not work that tries one's soul, and it's poor br 
a poor table and poor living that adds to the wife's trials and 
the patient husband. 

Why not start housekeeping right, you who are far -sighted 
and learn the wisdom oi utilizing at once every possible means 
for lightening and brightening your nousekeeping duties? 

GOLD MEDAL FLOUR will make the baking a success. 
Lei's have it a success in your home from the very beginning. 

Use- 

WASHBURN-CHOSBY'S 

GOLD MEDAL FLOUI 



48 





(AH measures art level.) 

WHITE BREAD is made from a mixture &f flour, liquid and 
yeast. The most nutritious bread is made from patent flours 
( See page 69). The liquid used may be pure water, scalded 
milk, or a combination of the two. The yeast is a fungus and in 
the process of feeding and growing produces a gas which we 
depend upon for raising the dough. The conditions for growth 
are moisture, even temperature, food and air. The temperature 
best suited for yeast growth is 86 degrees Fahrenheit. Sugar 
is added to dough to give yeast an easy method of obtaining its 
food. The yeast attacks the sugar first, then the starch, and 
lastly the nitrogenous matter ; therefore avoid processes of bread 
making requiring long hours and many risings. Two risings are 
quite enough if ingredients are carefully blended. The purpose 
of the first kneading is to thoroughly distribute the yeast; the 
purpose of the second kneading is to break up the bubbles and 
to distribute the gas evenly throughout the dough. If the dough 
is too light the bread will be full of large holes. 

TO KNEAD : Push the dough with palm, curving the fingers 
to keep the ball from flattening too much. With every push turn 
the dough one-quarter way round and fold over. Do not make it 
too stiff. A soft dough makes a tender bread, and one that will 
keep better than a stiff one. Knead until the dough has a silky 
smoothness, is full of blisters and does not stick to the hands or 
bowl (about twenty minutes). 

TO BAKE BREAD : The best pan for baking bread is made 
from Russia iron. It should be four inches deep, four and one- 
half inches wide, and ten long. A new baking pan should always 
be baked blue in the oven before it is used. Bread should be 
baked in a hot oven. Use one and one-half pounds of dough to 
a loaf The loaf should continue rising for the first fifteen 
minutes, when it should begin to brown and continue browning 
lor the next twenty minutes. Reduce the heat and finish baking 
in fifteen minutes. Bread is done when it leaves the sides of the 
pan. When done remove from pans, lay on a rack, brush over 
with melted butter if you wish a soft crust. Biscuits require 
more heat than bread. The time required for baking is from 
fifteen to twenty minutes. The rolls should continue rising the 
first five minutes and brown in the next eight minutes. A shallow 
pan of boiling water placed in the oven under the loaves causes 
loaves to rise better and produces a more tender crust. 

CARE OF BREAD: Bread boxes should be thoroughly 
washed, scalded and dried over the range before each new baking. 
When once dried do not leave open, to expose it to germs in the 
air. Keep dry, old rolls and pieces of bread in an earthen crock. 
This bread should be ground or rolled and used for crumbing, 
escallops, etc. 



1 qt. boiled water 1 tablespoon lard 

1 yeast cake dissolved in 1 tablespoon sugar 

% cup lukewarm water 3 qts. sifted Gold Medal flour 

1 teaspoon salt 

Put salt, sugar and lard in bread raiser, scald with boiling 
water. When lukewarm add dissolved yeast cake; mix in the 
flour slowly, beating constantly and thoroughly. When the dough 
is sufficiently thick to knead, sprinkle the moulding board lightly 
with Gold Medal flour and turn dough onto it. Knead, cutting 
often with a case knife to more thoroughly distribute the yeast. 
Knead until dough ceases to stick and is smooth and clastic to 
the touch. Return to bread raiser or greased bowl, cover and let 
rise over night, at a temperature of 76 Fahrenheit. In the 
morning cut down and let rise forty-five minutes to one-half its 
bulk, turn out on moulding board, divide into four parts and shape 
into loaves; place in pans, cover with clean cloth, and let raise 
until they double their bulk (one hour). Bake for fifty minutes 
in a moderate oven. 

Bread set over night should be prepared late and moulded 
into pans early in the morning in order to obtain the best results- 

When dividing the dough for baking, reserve one-quarter for 
Breakfast Rolls. Pull dough into a sheet three-quarter inch 
thick, cut with biscuit cutter, brush over with melted butter ; fold 
each biscuit through the center and pinch edges together firmly. 
Let rise to double their bulk and bake in a hot oven from twenty 
to twenty-five minutes. The amount of yeast should vary with 
season. In warm weather use one-half this quantity. 

Milk and Water Bread 

Time, six hours 

2 cups scalded milk 1 teaspoon salt 

2 cups water 1 tablespoon sugar 

2 yeast cakes dissolved in 1 tablespoon lard 

% cup luke warm water 3 qts. sifted Gold Medal flour 
Quantity, four loaves 

Put salt, sugar and lard into bread raiser, pour over scalded 
milk ; add water, and when mixture is luke warm add dissolved 
yeast cakes. Mix in the flour slowly, beating constantly. Con- 
tinue adding Gold Medal flour until dough is thick enough to 
knead. Dust the board lightly with flour, turn the dough onto it 
and knead, cutting often with a case knife to more thoroughly 
distribute the yeast. Knead until dough ceases to stick and is 
smooth and elastic to the touch. Return to bread raiser, or 
greased bowl, cover and let rise in a warm place (84 
Fahrenheit) until it doubles its bulk (three hours). Again turn 
onto board ; divide into four parts, mould into loaves, place in 
well greased bread pan, cover and let rise to double its bulk ( one 
hour at 75 Fahrenheit). Bake for fifty minutes in a moderate 
oven. 

When home made yeast is used the sponge <% "~ 
should be made at night, with one cup of yeast. 
The dough is kneaded early in the morning. 



GOLD MEDAL FLOUR It's a Biscuit Flour It's a Bread Flour. 



49 



Milk Bread with a Sponge 



2 cups scalded milk 

1 yeast cake dissolved in 

% cup luke warm water 



1 tablespoon butter 
1 tablespoon sugar 
% teaspoon salt 
Gold Medal flour 
Put butter, sugar and salt in a bowl and add scalded milk. 
When luke warm add dissolved yeast cake. Add slowly 3% cups 
of Gold Medal flour, beat well. Let it rise till very light, then 
add enough more flour to knead ; knead until dough ceases to 
stick and is smooth and elastic to the touch. Return to the 
greased bowl, let it rise, cutting down two or three times. 

This makes an excellent rule for tea biscuit or rolls and by 
doubling the measure of butter and adding the white of an egg 
well beaten you have the delicious White Mountain Rolls. 

Milk Rising Bread 

Boil J^ cup of new milk at night and add to it enough South- 
ern corn meal to make a soft batter. Let it stand over night at 
a temperature of about 95 . In the morning boil another 
half cup of new milk and add cold water till about milk warm, 
and mix thoroughly with the batter made at night, adding 
1 tablespoon sugar, 1 teaspoon salt and enough Gold Medal flour 
to make a soft batter. Set this mixture in a very warm place 
(not less than 100 ), and let it rise to double its bulk; it will 
take about three hours. As soon as well risen, add an equal 
bulk of water in which has been dissolved % teaspoon soda, 

1 rounded tablespoon of lard, more salt if liked, and flour enough 
to knead quite soft. Put it into the pans, let rise again to 
double its bulk, and bake as usual. Mrs.J. B. S. Holmes,Rome,Ga. 

Graham Bread 

2 cups scalded milk 1 yeast cake dissolved in % cup 



2 tablespoons brown sugar 
1 teaspoon salt 



luke warm water 
2 cups graham flour 
2 cups Gold Medal flour 
Put the sugar into mixing bowl and add scalded milk. 
When luke warm add the dissolved yeast; make a batter with 
the flour and meal, beating vigorously. Let it rise until spongy ; 
add the salt and more meal gradually until it is as thick as can 
be worked with a stiff knife". Place in greased pans, cover and 
let rise. In baking it should be set in a quick oven, the heat 
reduced in ten minutes. This rule is good baked as muffins. 

Graham and Rye Bread 

2 cups graham flour 1 yeast cake dissolved in 

2 cups rye meal % cup luke warm water 

2 cups boiling water 1 tablespoon molasses 

1 teaspoon salt 1 tablespoon shortening 

Put the molasses, shortening and salt in the mixing bowl, 
scald with the boiling water. When luke warm add the dissolved 
yeast cake, make a sponge with the graham ; when light make 
stiff with the rye flour. It does not require long kneading and 
will be slightly sticky. Bake in greased pans one and one-quarter 
hours, in a moderate oven. 

This is the Brown Bread of the English bakeries and needs 
only a brick oven to be as good as it is. 

Rye Bread 

SPONGE 

1 pint luke warm water 1 compressed yeast cake 

2 pints sifted rye flour 

Dissolve yeast in the water then add the flour making it the 
consistency of a batter. Allow to rise until it is inclined to settle. 
DOUGH 

To the sponge add: 

1 pint luke warm water 3 pints Gold Medal Flour 

1 pint sifted rye flour 2 teaspoons salt 

Mix the dough thoroughly a*hd allow to stand 20 minutes. 
Mould into loaves and place in pans. Allow to rise in pans about 
40 minutes or until it rises one-third its volume. Bake in medium 
oven. When taken from oven brush with water. 

"Rye'n Injin." 

1 cup corn meal 2 tablespoons molasses 

3 cups rye meal sifted 1 teaspoon salt 

4 cups scalded milk 1 yeast cake dissolved in 

2 tablespoons of water 

Scald the corn meal with the milk, let it cook for fifteen 
minutes ; add the molasses and salt and let j$ cool. When luke 
warm add the dissolved yeast cake and beat the batter 
thoroughly. Mix in the rye meal. Put into an iron 
or steel pan, bake in a moderate oven for two hours, 
cover closely if there is danger of browning. 




Boston Brown Bread (Steamed) 

2 cups rye meal 1 teaspoon salt 

1 cup corn meal 1 teaspoon soda 

% cup molasses 2 cups sour milk 

Mix and sift dry ingredients, add the sour milk and molasses ; 
pour into a buttered mould and steam three hours. Brown in 
oven twenty minutes. 

Graham Bread Steamed 



3 cups graham flour 
2 cups sour milk 



% cup molasses 
1 teaspoon salt 
1 rounding teaspoon soda 
Mix the dry ingredients, add the sour milk and molasses, 
beat well and steam three hours in one tall mould or two coffee 
cans well buttered ; set in oven to dry for fifteen minutes. 

Christmas Bread 

Dough enough for one loaf % cup currants 

1 cup sugar 1 egg 

Jg cup lard 1 teaspoon mixed spices 

1 cup raisins seeded % teaspoon soda 

Beat the sugar, spices and soda into the lard. Fold the 
mixture into the dough, beat again slightly and cut into the 
dough ; fold in the raisins and currants slightly floured. Bake in 
two loaves in a moderate oven. 

French Bread 

Soften a yeast cake in % cup of boiled water, cooled to a 
lukewarmth, stir in about % of a cup of Gold Medal flour, to make 
a kneadable dough. When smooth and elastic, cut across the 
top in both directions. Have ready a pint of boiled water, cooled 
to a lukewarmth. Into this put the ball of dough. It will sink, 
but in fifteen minutes will float, a light, puffy sponge. Turn water 
and sponge into a mixing bowl, add a teaspoonful of salt and 5 
cups of Gold Medal flour ; stir together to form dough stiff enough 
to knead, adding a sixth cup of Gold Medal flour if desired. 
When the dough is stirred until it does not stick, turn onto a 
floured board and knead fifteen or twenty minutes. Part of this 
time it may be lifted as high as the arms will reach and dropped 
onto the board with force. A very little flour may be used while 
kneading, but if the bread is properly mixed and handled it will 
not stick to hands or board. Cover dough and set aside in a 
temperature of about 82 Fahrenheit until doubled in bulk. 
Then turn out carefully onto board, upper side down, and cut into 
halves. Roll these into two long rolls ( each will weigh a little 
less than a pound and a half), place in a French bread pan, press 
down through the center lengthwise with a round stick, rolling it 
back and forth to make a furrow. Cover and let stand to become 
light. Bake about half an hour. When nearly baked, brush 
surface with the white of an egg beaten with a tablespoonful of 
cold water, and return to the oven ; repeat the glazing if desired. 
Two tablespoons of cornstarch, diluted with cold water and cooked 
in a cup of boiling water, may be used instead of the egg ; return 
the bread to the oven each time after using the paste. The starch 
gives a soft crust, the egg the crisp, tough crust usually seen on 
French Bread. 

Russian Bread (for Three Loaves) 

Soften a cake of compressed yeast in half a cup of scalded 
milk cooled to a lukewarm temperature ; stir until evenly mixed, 
then add to a pint of milk scalded and cooled to a lukewarm tem- 
perature ; add also 3 cups of sifted Gold Medal flour, mix to 
a batter, then beat until perfectly smooth ; cover and let stand in 
a temperature of 82 Fahr. until very light and puffy ; add 3 
eggs and yolk of another ( bakers use saffron mixed with water and 
strained, and fewer eggs), half a cup of sugar, half a cup of butter, 
mace, cinnamon or nutmeg, according to taste, 1 teaspoonful 
of salt, and between 6 and 7 cups of Gold Medal flour This 
should be mixed to a dough stiffer than that for buns or salad 
rolls. Then knead, pound, or toss it nearly half an hour, or until 
very elastic, cover and let stand in a temperature of 70 Fah. 
until nearly doubled in bulk. Divide it into three parts for three 
loaves. Divide the dough for each loaf into four equal parts, roll 
these under the fingers on the board into strips about eighteen 
inches long, and about half an inch thick at the ends, gradually 
increasing to an inch and a half in the middle ; press the four strips 
together at one end, then braid them. Dispose on a buttered baking 
sheet. Cover and let stand to become light. Bake from half 
to three-fourths of an hour, according to thickness. When nearly 
baked glaze with white of egg and scatter pounded loaf or cut 
sugar over the surface ; return the bread to the oven to set the 
glaze. 



GOLD MEDAL FLQUR -It's a Pastry Flour -It's a Cake Flour. 



Breakfast Rolls 

Use 1% pounds of bread dough, when ready to shape into 
loaves. Make a long, even roll and cut into twelfths. Shape 
with thumb and fingers into round balls; set in an 11x6 inch pan 
if liked without crust, or two inches apart on a sheet if wanted 
crusty. Brush with butter, cover closely and let rise slowly for 
thirty or forty minutes. Then raise the temperature slightly for 
another half hour. They should more than double their bulk. 
Bake in a quick oven twenty to twenty-five minutes. 



Tea Biscuit 



cup scalded milk 
tablespoon sugar 
tablespoons shortening 



\ teaspoon salt 

1 yeast cake dissolved in 

^ cup water 

4 cups Gold Medal flour 
Put the sugar, salt and shortening in a mixing bowl, add 
scalded milk ; when lukewarm add dissolved yeast cake ; add 3 cups 
of flour slowly, beating to a light batter, let rise to double the 
bulk ; add 1 cup of flour, rise again, shape on moulding board, 
brush with melted butter, cover and rise till light. Bake in a 
quick oven from twenty to twenty-five minutes. 

Tea Biscuit with Potato 

\ cup hot riced potato 1 cup scalded milk 

% cup butter \ yeast cake in \ cup water 

1 teaspoon sugar 1 egg white slightly beaten 

1 teaspoon salt 4 cups Cold Medal flour 

If set at 10 a. m., it will be ready to shape and bake for tea. 
Beat together potato, butter, sugar and salt. When the milk is 
lukewarm add the yeast cake. When yeast is dissolved combine 
with potato mixture. Add part of the flour slowly, beating con- 
stantly, then the white of egg, then more flour until stiff enough 
to knead. Knead until smooth, return to mixing bowl and let 
rise ; cut the sponge down, let rise the second time, shape into 
small biscuits, let rise to double the bulk. Bake in a quick oven. 

These are excellent to use for croustades. Mrs. Cheney, Ft. 
Wayne, III. 

Finger Rolls 

Make "Milk Bread with a Sponge," putting in a generous 
measure of butter ; proceed as usual, but cut down twice. Make 
a pound and a half of dough into two rolls, cut each into twelfths 
and make two rows in a biscuit tin, rise and bake as before. 

For Pocket Books roll out the same dough after the second 
cutting to less than a half inch, spread thinly with butter, cut in 
strips four or five inches wide, fold down an inch or two at one 
end and then over again, cut off square and begin again, bake 
separately. 

Folded rolls are cut from the same sheet of buttered dough 
with a two-inch cutter, folded a trifle unevenly and set with edges 
up three rows of ten each in a biscuit tin. 

Salad Rolls 

I cup milk ^ teaspoon salt 

% yeast cake dissolved in % cup melted butter 

% cup luke warm water 3 cups sifted Gold Medal flour 
1 tablespoon sugar 1 egg white beaten 

Scald the milk; when lukewarm add the dissolved yeast and 
one-half the flour. Stir and beat the mixture until very smooth, 
cover and let stand at a temperature of 84 Fahr. until light; 
add the beaten egg white, sugar, salt and melted butter; work 
in slowly balance of flour, turn the dough onto a moulding board, 
knead until smooth and elastic to the touch; cover and let rise 
to double the bulk, pull off bits of dough, fold and knead them 
into balls. As they are shaped, set them on a board lightly 
dredged with flour, cover closely and let rise. With the handle 
of a wooden spoon, bring down, nearly through the center of 



each ball as though to divide it, brush with melted butter one of 
the cleft sides and press the roll together. Place rolls on buttered 
pan, brush outside of each roll with butter, let rise. Bake for 
twenty minutes in a hot oven. When nearly baked glaze with 
white of egg. 

Bread Sticks 

Ordinary bread dough can be used, but that for Salad Rolls 
is more easily shaped and gives crisper sticks. 

When the dough is light, cut pieces from the side and roll 
under the hands to the length of your pan and the thickness of a 
lead pencil. Let them rise until light, then bake in a hot oven. 
When nearly done, glaze with the white of an egg. 



Vienna Roll Mixture 



2 cups scalded milk % cup melted shortening 

1 yeast cake dissolved in 1 teaspoon salt 

% cup lukewarm water 2 tablespoons sugar 
6 cups sifted Gold Medal flour 1 egg 

When the milk is lukewarm add dissolved yeast cake and 

3 cups of flour; beat the mixture between five and ten minutes 
until very smooth and light ; cover, set aside in a temperature of 
84 . When light and puffy add the egg well beaten, melted 
shortening, salt and sugar and work in slowly 3 cups of flour. 
Turn onto moulding board, using the remainder of flour as needed. 
Knead for fifteen or twenty minutes or until the dough ceases 
to stick and is smooth and elastic to the touch. Cover and set 
aside until double in bulk. 

FRENCH TWISTS : When the^Hlna^oll mixture is 
light, turn the dough onto the moulding board, roll it out into 
rectangular sheet less than one-quarter inch thick, cut this into 
strips seven inches wide; cut the strips into squares and the 
squares diagonally into halves. This will form pieces the shape 
of a triangle. Roll from the side opposite the point of triangle 
so the point comes below, and bring the ends of the roll together, 
shaping like a horseshoe. Place on buttered baking sheet some 
distance apart, let stand until light. Bake in a hot oven fifteen 
minutes ; glaze with white of egg. 

Parker House Rolls 

2 cups scalded milk 4 tablespoons butter 

1 teaspoon salt 1 yeast cake dissolved in 2 ta- 

1 tablespoon sugar blespoons lukewarm water 

6 cups Gold Medal flour 

Put the salt, sugar and butter in>mixing bowl, pour over 
scalded milk ; when cool add dissolved yeast cake and 4 cups of 
Gold Medal flour. Beat thoroughly. When full of bubbles add 
slowly two more cups of flour ; turn onto a moulding board, 
dredge lightly with flour, knead until smooth and elastic to the 
touch. Return |o bowl and let rise to twice its bulk ; cut down, 
let rise again ; turn onto moulding board, roll or pull out into a 
sheet a half inch thick, cut with pastry cutter ; brush with melted 
butter, fold so that the upper edge overlaps the under one, press 
edges together. Let rise for about an hour. Bake from fifteen 
to twenty minutes in a hot oven. 

Buns and Rusks 



cups scalded milk 

cup butter and lard mixed 

cup sugar 



% cup sifted potato 

2 yeast cakes in % cup water 

3 eggs 

6 cups Gold Medal flour 
Place sugar, butter, salt and potato in a mixing bowl, add 
scalded milk and mix well. When lukewarm add dissolved yeast 
cake and 4 cups of Gold Medal flour, beat light 
into a batter ; add the eggs well beaten, add flour 
enough to make a stiff dough. Turn onto moulding 
board well dusted with flour, knead till smooth and 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 




51 



elastic to the touch. Return to mixing bowl and let rise, when 
full of bubbles cut down and when light again shape one-half the 
'dough into small balls; place close together in a greased pan, 
raise slowly at first and when very light brush over with a syrup 
made of 1 tablespoon cream and 1 of sugar boiled together one 
minute. Currants or raisins may be added or 1 teaspoon of cinna- 
mon. Bake from twenty to twenty-five minutes in a hot oven. 

HOT CROSS BUNS : Shape remainder of the dough into 
small balls when light ; with a sharp knife cut two gashes at right 
angles on the top or press deep folds with a long pencil. When 
nearly baked glaze, dredge the cross with granulated sugar, repeat 
the glazing and dredging until" the cross is filled with sugar and 
return to the oven. Often cinnamon is mixed with the sugar 
used to dredge the top of the buns. A half cup of currants 
could be worked into the dough when kneading, 
fa- .. 

Lancashire Tea Cakes 



ipa <-..! 5.dal flour 
-$ cup butter 
2 cups milk 
1 yeast cake in % cup water 



\ Ib. currants 
2 ounces candied lemon 
2 eggs 

2 tablespoons ^jjar 
A little* grated nutmeg 

Put the sugar and currants with the flour; melt the butter 
in the milk which must be scalded, and when cool enough mix 
with the well-beaten eggs and yeast. Add the dry ingredients, 
beating all well, and set away to rise. When light put in cake 
pans to rise again to double its bulk. Bake in a moderately hot 
oven. These are delicious when fresh, and equally good split and 
toasted the second day. Mrs. W. S. Turner, Ashville, N. C. 



Crumpets 

2 cups scalded milk 3 tablespoons melted butter 

1 teaspoon sugar \ yeast cake 

^ teaspoon salt 3 cups Gold Medal flour 

Put in mixing bowl sugar, salt and butter, add scalded milk. 
When lukewarm add the yeast cake. When yeast is thoroughly 
dissolved add the flour slowly, beating constantly.* Let the sponge 
stand in a warm place from two to four hours or until light. Bake 
in greased muffin rings on a hot griddle or in patty pans in the 
oven. In either case fill the pans only half full. 

Soft Kringles 

One-half pound dough from "Milk Bread with a Sponge." 
Pound 2 cardamon seeds to a powder with 2 good tablespoons 
sugar and work into the dough with 2 eggs and 2 tablespoons 
butter; add just enough flour to knead well. Roll into long 
sticks and cut into sections, shape in rings, links or pretzels. 

Prune Kringles 

One-half pound dough, 1 tablespoon each butter and sugar 
kneaded into it. Chop 6 or 8 good prunes in 4 tablespoons 
sugar; chop first the meat of 3 or 4 of the stones very fine, 
mix, shape the dough into sticks the size of the little finger, roll 
in the prunes, bake in oblong rings. 

Sugar-Kringles are made in the same way, substituting a 
dozen blanched and chopped almonds for the prunes, roll the 
sticks rather smaller, make oblong rings with one end crossing 
at the middle to the opposite side. 

Giffles 

Take % pound Soft Kringle dough, roll one-quarter inch 
thick, cut in eight equal squares, put a spoonful of any firm jelly 
near one corner, roll over and over, stretching a little and curve 
like a Vienna roll. When very light glaze and bake ten minutes 
in a hot oven. 



STRAWBERRY SHORTCAKE 



2 cupt, si 
flouF 

1 tablespoon baking pow- 
der 

"4 teaspoon salt 

3 tablespoons sugar 

4 tablespoons lard 

2 egg", yolks, beaten 
l /2 to f:j cup milk 

Strawberries sweetened to 
taste 

Sift flour with baking pow- 
der, salt and sugar. Cut in lard 
until mixture has a fine, even 
but!) crumb. Add beaten egg yolks 
grac.and enough milk to make a 
who, soft dough. Turn onto lightly- 
lighttfoured surface and knead 
hot dfently* for one-half-minute. Di- 
used tide into 2 parts and roll out 
ach part to. fit a^p-inch round 




frits 

m 

-is baking powder 
ns butter 

les ; cut and rub the 

fingers, add the milk 
a knife until the 
[11 floured board, roll 
:utter and bake in a 
If two inch cutter is 



4 cups sifted Gold Medal flour 4 teaspoons baking powder 
1 teaspoon sugar 2 tablespoons butter 

1 teaspoon salt 2 cups milk 

Mix and sift the dry ingredients four times ; cut and rub the 
butter, mix with the cold milk, beat vigorously for one minute ; 
Aop by tablespoons into hot iron gem pans, bake ten minutes in 
a quick oven. Excellent made with rye or graham meal. 

Shortcake No. 1 

2 cups sifted Gold Medal flour % cup butter 
% teaspoon salt % cup milk 
2 teaspoons baking powder 1 egg 

Mix and sift the dry ingredients four tides ; cut and rub in 
^ -~~~^r * ne butter, add the milk, lastly the beaten egg. 
Spread on a buttered biscuit tin and bake in a quick 
oven. Split apart at edge, cooling five minutes, 
spread with softened butter and fill with fruit. 



Shortcake No. 2 



4 cups Gold Medal flour 
1 teaspoon salt 



4 teaspoons baking powder 
! ._, cup butter and lartl mKcd 
% cup milk 

Mix and sift the dry ingredients ; cut and rub the shortening 
in, add the milk ; bake in two long biscuit tins, marking off in 
squares before baking. Bake in a quick oven until a good brown. 
Use a generous quantity of fruit for each layer, dust thick with 
powdered sugar, pile whipped cream on the top layer just before 
serving. 

If it is wanted cn'sp and short like pastry, the amount of 
shortening is doubled and water used to mix rather stiffer than 
before. All butter makes it more crisp than lard. 

Old Fashioned Shortcake, No. 3 

' . cups Gold Medal flour Jg teaspoon soda 

\ teaspoon salt 1 cup sour cream 

Mix and sift the dry ingredients four times ; add the cream 
slowly ; beat well for two minutes, pour onto a hot buttered spider 
or frying pan, cover with a flat tin and set hot griddle over. Be 
careful not to burn. Turn in less than ten minutes. When done 
break in pieces and serve on folded napkin. 

Rich Shortcake 

2 cups flour 3 teaspoons baking powder 

% cup sugar % cup butter 

% teaspoon salt \ cup milk 1 egg 

Mix and sift dry ingredients three times. Rub in the butter, 
add milk and beaten egg. Bake in a round buttered pan. Bake 
15 minutes. Split cake and spread with a sweetened fruit mixture. 
Add the same mixture to top and garnish with whipped cream. 



GOLD MEDAL FLOUR It's a Cake Flour It's a Pastry Flour. 






52 



Dumplings for Stews 

2 cups sifted Gold Medal flour 3 teaspoons baking powder 
% teaspoon salt 1 cup milk 

Mix and sift the dry ingredients ; mix with the milk and drop 
by spoonfuls into the boiling stew. Cover tight, cook for ten 
minutes. There may be dropped on a buttered plate and cooked 
in a steamer over fast boiling water. 

Apple Dumplings, No. 1 

\ the rule for Shortcake No. 1 5 or 6 tart apples 

% cup water 

Pare, core and quarter the apples; place in a two quart 
granite pan with the water and let cook slowly while preparing 
the crust. Roll the crust out to exactly fit the pan, cut several 
gashes to let out the steam, lay it over the hot apples ; cover 
with a deep pie plate, cook on top of the stove for half an hour ; 
set the pan on a trivet, if necessary, to keep the apples from 
burning, then lift the cover and brown the crust in a hot oven. 
Invert en a large plate and serve with brown sugar sauce or hard 
sauce. This is excellent also steamed for forty minutes. 

Apple Dumplings, No. 2 

The rule for Shortcake No. 2 4 tablespoons sugar 

3 large apples 1 tablespoon butter 

Roll the dough into a sheet and cut in five inch squares. 
Core and halve the apples. Fold each piece of apple in a square 
of paste, bringing the corners to the core. Turn dumplings 
upside down in a well buttered dripping pan. Dot with bits of 
butter, sprinkle with sugar. Set the pan in a quick oven and 
after ten minutes pour on boiling water to half cover. Baste often 
and bake about thirty minutes in a moderate oven. Serve with 
cream or the syrup from the pan. 

Apple Cake 

The rule for Shortcake No. 2 2 tablespoons sugar 

4 or 5 sour apples % teaspoon cinnamon 

Pare and core and cut apples into eighths. Lay the pieces 
closely in rows the long way of the biscuit pan. Mix sugar and 
cinnamon and sift over the apples. Roll shortcake paste to 
exactly fit the pan, cover the apples and bake in a quick oven for 
thirty minutes. Serve with hard sauce or with cream. 



Peach Cobbler 

Rule for Shortcake No. 2 1 qt. peaches 

2 cups sugar 

Pare and stone the peaches : fill a granite baking dish one- 
half full, add the sugar; roll the shortcake paste to exactly fit the 
pan, cut two or three gashes to allow steam to escape; cover the 
fruit and bake for an hour or longer, or until the peaches show a 
dark red color. Cool and serve with sugar and cream. 

Peach Dumpling* 

Make one-half the rule for Shortcakp N'o. 1, roll out one 
inch thick, cut three inch rounds and make a large hollow in the 
biscuit with a cup, leaving just the rim around the edge, fill with 
fresh peaches cut in quarters, or nice cannr J peaches ; sprinkle 
white sugar over the top enough to season well, set the dump- 
lings in a pan and bake thirty minutes in a moderate oven ; tc-V 
minutes before taking out pour over 1 pint boiling hot syrup (use 
the juice from the can) and baste twice, increase the heat to 
glaze the dumplings; if they brown a little, all the better. 

One Egg Muffins 

% cups Gold Medal flour 



Corn Muffins, No. 1 



1 tablespoon sugar 

3 teaspoons baking powder 



% teaspoon salt 

1 egg 

1 cup milk 

1 tablespoon melted butter 
Measure, mix and sift the dry ingredients; add the milk, 
beaten egg and melted butter; tjeat vigorously. Half fill well 
greased muffin tins and bake in a hot oven from twenty to twenty- 
live minutes. 



? cup corn meal 

1% cups Gold Medal flour 

1 cup milk 



2 eggs 

1 tablespoon butter 

2 tablespoons sugar 

4 teaspoons baking powder 

Mix and sift the dry ingredients, add the milk, beaten eggs 
and melted butter ; beat vigorously. Half fill well greased muffin 
pans and bake in a hot oven twenty to twenty-five minutes. 

Corn Muffins, No. 2 

One cup corn meal, 2 tablespoons sugar, 1 teaspoon salt, 
1 even tablespoon butter, 5 cqps boiling water. At night mix 
the meal, salt, sugar in top of double boiler; add the boiling 
water and butter and cook one hour. Turn into a mixing bowl 
and pour over it % cup water to keep a crust from forming. In 
the morning beat it up soft and smooth, mix I3g cups fine yellow 
corn flour, \\ cups Gold Medal flour, 2 even teaspoons bak- 
ing powder and stir into the mixture. Add 1 egg well beaten, 
bake in iron gem pans in a hot oven; or, in the morning ail. 
1 cup each of corn, rye and wheat flour; or, 1'^corn, 1 gra-'irn 
\ cup wheat flour. These are good enough- w> -p./;, for the tt-j 
trouble of cooking the evening befofe using. 

Loaf Corn Bread 



2 cups yellow meal 

2 cups GoUrlfedal flour 

1 teaspoon salt 

4 teaspoons baking powder 



1 tablespoon sugar 
3 eggs w 

2 cups milk 

3 tablespooifc melted butter 



Measure, mix and sift the dry ingredients, add milk, eggs 
well beaten and melted butter. Beat long and hard. Bake in a 
large round loaf in a moderate oven. 



Togus Muffins 



13^ cups corn, meal 

% cup Gol'd"Medal flour 

1 teaspoon soda 



1 cup corn meal 

2 tablespoons.hominy 
1 tablespoon outter 
J$ tea.s>>obA salt 



% teaspoon salt 
1 cup sweet milk 
1 cup sour milk 
% cup molasses 
Mix and sift the dry ingredients, add the milk and molasses, 

beat thoroughly ; pour in well greased muffin cups and steam for 

two hours. 

White Corn Bread 

4 cups white corn meal 2 cups sour milk 

1 tablespoon incited butter 1 teaspoon soda 

1 teaspoon salt 3 eggs 

Scald the corn meal with boiling water. The meal must be 
moistened but not wet. Add to this butter and salt, eggs well 
beaten and the sour milk. Beat until smooth. Dissolve soda in 
a tablespoon of the boiling water and stir into the mixture. Turn 
into a greased pan and bake in a moderate oven forty-five minutes. 

Corn and Rice Cakes 

2 cups white corn meal 3 eggs 

1 cup boiled rice 2 cups milk 

1 teaspoon salt 2 tablespoons melted butter 

1 tablespoon Gold Medal flour 3 teaspoons baking powder 

Mix the dry ingredients, add t'ue milk slowly ; beat in the 
rice, add the eggs* well beaten, the melted butter, beat thoroughly. 
Bake in greased muffin pans for twenty minutes. 

JH&miny and Corn Meal Cakes 



2 tablespoons sugar 

2 teaspoons baking powder 

Jg cup boiling water 

1 cup scalded milk 

2 eggs 

Mix hominy and salt and butter, add boiling water and cook 
in double boiler until all the water is absorbed. Scald the corn 
meal with the milk, add sugar and hominy ; cool the mixture and 
add the eggs, yolks and whites beaten separately, and the baking 
powder. Bake in buttered gem pans for twenty minutes. 

Corn Cake with Suet 

1 cup corn meal \ teaspoon soda 

1 cup Gold Medal flour % cup chopped suet 

Jg teaspoon salt i 2 cups sour milk 

Mix and sifr ine dry ingredients, add suet and 
the sour milk. Beat well and bake in a moderate 
oven one-half hour. May be eaten with syrup hut is 
recommended only for zero weather. 



GOLD MEDAL FLOUR It's a Biscuit Flour It's a Bread Flour. 




53 



Johnny Cake 



4 cups corn meal 3 cups buttermilk 

1 teaspoon salt 2 teaspoons soda 

2 tablespoons molasses 2 eggs 

This rule calls for water milled corn meal. The usual kiln 
dried meal makes a different quality and the proportions should 
be 3 cups of meal and 1 of flour. Mix and sift the dry ingredi- 
ents, add the buttermilk and molasses slowly; add the beaten 
eggs and beat all together for two minutes with a broad wooden 
spoon. Bake in two pans for one-half hour in a moderate o en. 



Graham Muffins 



1 cup graham flour 
1 cup Gold Medal flour 
cup sugar 



1 teaspoon salt 
1 cup milk 

Q. tu|j augai egg 

3 teaspoons baking powder 1 tablespoon melted butter 

Mix and sift the dry ingredients ; add gradually the milk, the 
egg well beaten and butter. Bake in hot buttered gem pans 
twenty-five minutes. 



Raised Muffins 



4 cups Cold Medal flour 
2 cups scalded milk 
1 tablespoon sugar 



1 yeast cake 

2 tablespoons butter 
^ teaspoon salt 

2 eggs 

Put the salt, sugar and butter into a mixing bowl, scald with 
the milk. When lukewarm add the yeast broken in bits ; stir to 
dissolve the yeast and make a sponge with 3 cups of flour, beat 
well. When light add the eggs well beaten and 1 cup of flour ; 
raise until light. Bake in greased gem pans or rings in a quick 
oven for twenty or twenty-five minutes. 



English Muffins 



4 cups Cold Medal flour 
lig cups lukewarm water 



1 teaspoon salt 
% yeast cake dissolved in 
B % cup cold water 
Add the salt and the dissolved yeast cake to the warm water 
and gradually stir in the flour. Beat the dough thoroughly. 
Cover and let rise in a warm place for five hours. Shape the 
dough on a floured board into balls about twice as large as an 
egg, flatten to one-third of an inch thick. Lay these on a warm 
griddle which has been lightly greased and let them rise slowly. 
As soon as they have risen a little increase the heat and cook 
slowly, turning often. They should take twenty minutes to rise 
and fifteen minutes to bake. Tear them apart and butter while 
hot. Miss Parloa. 

Raised Graham Muffins 

Use the rule for graham bread, but half fill well buttered gem 
pans. Raise until light and bake twenty minutes in a quick oven. 

This rule when baked in a sheet in a flat pan is called Sally 
Lunn. 



Sally Lunn 



4 cups Gold Medal flour 

1 teaspoon salt 

2 tablespoons sugar 



3 teaspoons baking powder 

3 eggs 

2 cups milk 

2 tablespoons butter 
Mix and sift the dry ingredients, add milk slowly, the eggs 
well beaten, melted butter. Beat well. Bake in sheet or in 
muffin pans. The rule makes sixteen muffins. 

Quick Coffee Bread 

Same as above, using Jg cup less of milk, 5 eggs and sprink- 
ling sugar and cinnamon on top. 

Yorkshire Toasted Tea Cakes 



teaspoon salt 

egg 

pints sifted Gold Medal flour 



2 cups scalded milk 

1 cup butter 1 

1 yeast cake dissolved in 3 

% cup lukewarm water 
When the milk is lukewarm make a sponge using 3 pints of 

sifted flour, add the salt and melted butter. Beat these smooth 

and let rise until very light. Add a beaten egg and enough flour 
to knead smooth. Make this into flat cakes the size 
of a tea plate. Let them rise an hour and bake in a 
moderate oven. The next day split and toast. Butter 
at once and serve hot. 




Brown Muffins 

1 cup corn meal % cup molasses 

2 cups rye meal % teaspoon salt 

% yeast cake 

Dissolve the yeast cake in a little lukewarm water. Add 
enough more to make a soft dough. Let rise over night. In the 
morning add % teaspoon of soda dissolved in as little warm 
water as possible. Half fill well greased muffin pans, let stand 
until light, bake in a moderate oven. 

Rice Muffins, No. 1 



1 cup boiled rice 

Jg tablespoon sugar 

1 tablespoon melted butter 



1 cup scalded milk 
\ yeast cake 

2 eggs 

Gold Medal flour 
Mix the first three ingredients thoroughly ; when the milk is 
lukewarm dissolve the yeast in it and add to the rice mixture. 
Use flour enough to make a stiff dough. Rise until light, then 
add the eggs well beaten. Half fill well buttered muffin pans ; 
raise until very light. Bake ten minutes in a hot oven. 



Cream Muffins 



2 cups Gold Medal flour 
% teaspoon salt 



3 teaspoons baking powder 

2 eggs 

1% cups cream 

Mix and sift the dry ingredients four times. Beat the yolks 
and add with the cream to the flour slowly. Beat the whites very 
light and fold into the batter. Bake in well greased muffin pans. 
Serve hot. 

Pauline Muffins 



2 cups milk 

1 tablespoon melted butter 

2 eggs 



2 cups Gold Medal flour 

1 tablespoon sugar 

3 teaspoons baking powder 
\ teaspoon salt 

Mix and sift the dry ingredients, add the milk slowly, the 
eggs well beaten and the melted butter. Beat rapidly until very 
light. Fill gem pans two-thirds full and bake in a quick oven. 

Harrison Bread 

2 cups scalded milk 4 eggs 

1 tablespoon lard 1 yeast cake 

Jg teaspoon salt Gold Medal flour 

Scald the lard and salt with milk ; when lukewarm add the 
yeast broken in small pieces. When cold add eggs well beaten. 
Make a thick batter with flour. Let rise until light and bake in a 
loaf. Serve hot and slice at the table like cake. 

Blueberry Tea Cake 

2 cups blueberries 1 cup sugar 

4 cups Gold Medal flour % cup melted butter 
1 teaspoon salt 2 eggs 

4 teaspoons baking powder 2 cups milk 

Mix and sift the dry ingredients, add milk slowly, melted 
butter and eggs well beaten. Beat all together thoroughly, dredge 
blueberries with flour and fold into the batter. Fill greased gem 
pans three-quarters full and bake one-half hour in a moderate 
oven. Serve with stewed berries. Miss Helen Campbell. 

Squash Muffins, No. 1 

% cup sugar Ug cups sifted squash 

1 teaspoon salt 1% cups scalded milk 

% cup butter 1 yeast cake 

Gold Medal flour 

Cool the milk and dissolve in it the yeast cake. Cream the 
butter, add the sugar and salt, beat together two minutes. Add 
squash. Dilute with the milk and dissolved yeast cake ; mix stiff 
with flour (about five cups), knead well and let rise till light. 
Shape into biscuit, raise slowly. It will take half an hour longer 
than for plain rolls and they must not be too warm. Bake a half 
hour in a moderate oven. 



GOLD MEDAL FLOUR It's a Pastry Flour It's a Cake Flour. 



54 



Squash Muffins, No. 2 



2 cups Gold Medal flour 
2 teaspoons baking powder 
1 teaspoon salt 



4 tablespoons sugar 
1 cup sifted squash 

1 cup milk 

2 eggs 

Mix and sift the dry ingredients, add the milk slowly, beat in 
the squash and the eggs, well beaten. Bake like tea cakes. 



Popovers 



1 cup Gold Medal flour 
% teaspoon salt 



% cup milk 
1 egg 
% teaspoon butter 

Mix and sift the dry ingredients, add the milk gradually, add 
egg beaten until light. Beat the batter for five minutes. Have 
iron gem pans or stone cups well greased and hissing hot, fill half 
full ; bake thirty to thirty-five minutes in a hot oven. 

This rule when served with a rich hot sauce for dessert is 
called " Sunderland Pudding." 



Graham Puffs 



2 cups graham flour 
1 teaspoon sugar 



j teaspoon salt 

2 cups milk 

3 eggs 

Mix the dry ingredients ; beat the eggs till very light ; add 
the milk to the dry ingredients slowly, beat in the eggs and con- 
tinue beating for three minutes. Turn the batter into well greased 
warm muffin pans and bake in a moderate oven for half an hour. 
If the taste of rye be liked half a pint of rye meal may be sub- 
stituted for the graham. 

Whole Wheat Puffs 



2 cups whole wheat flour 
% teaspoon salt 



1 cup milk 

1 cup cream 

1 egg 

Beat the white to a stiff froth ; to the yolk add the milk and 
cream and beat together until perfectly mingled and foamy with 
air bubbles. Add the flour sifted with the salt ; continue beating 
vigorously for eight or ten minutes, then fold in the beaten white 
and turn at once into hot iron gem pans and bake. Fill the irons 
full, bake from thirty to thirty-five minutes. 



Corn Popovers 



1% cups sifted corn meal 
2 cups scalded milk 



1 tablespoon melted butter 
3 eggs 

% teaspoon salt 
Scald the corn meal with the milk, add butter and salt, beat 
thoroughly. When cool add 3 well beaten eggs, pour into hot 
iron gem pans and bake from thirty to thirty-five minutes in a 
hot oven. 

Rye Breakfast Muffins 



1 cup rye meal 

1 cup Gold Medal flour 

1 cup milk 



% cup sugar 
?3 teaspoon salt 
3 teaspoons baking powder 
1 egg well beaten 
Mix and sift the dry ingredients, add milk slowly and the 

egg well beaten ; beat all together, bake twenty minutes in muffin 

tins in quick oven. 

Wafers 

2 cups whole wheat flour 2 tablespoons butter 
J 3 teaspoon salt Milk 

Mix and sift the dry ingredients ; cut and rub in the butter. 
Make a stiff dough with milk. Take bits of dough double the 
size of an English walnut and roll them the size of an eight inch 
plate. Bake in quick oven till lightly browiied. 

Beaten Biscuit 

3 pints pastry flour 1 cup lard t 
1 teaspoon salt Milk 

Mix and sift flour and salt ; cut and rub the lard into the 
flour. Make a stiff dough with milk or milk and water; knead 
and beat with rolling pin or mallet for one hour. The dough 
should be smooth and glossy, bits should break off with a snap. 
Shape in thin flat cakes, prick all over with a sharp fork and bake 
in a moderate oven to a delicate brown, until the edges crack a 
little. They must have time enough to bake thoroughly or they 
will be heavy in the middle. 



Dodgers 

1 cup corn meal 1 cup boiling water 

% teaspoon salt 1 teaspoon butter 

Scald the corn meal with water, beat until smooth and cook 
one hour in double boiler, add butter. Drop by spoonfuls on a 
buttered griddle, pat them flat, put a dot of butter on each before 
turning. They are good accompaniment to boiled ham. May be 
used for a winter breakfast cooked in a frying pan after sausage 
or bacon. 



Hoe Cake 



4 cups white corn meal 



1 teaspoon salt 
. Boiling water 

Mix salt and meal, add boiling water to make a stiff batter. 
Moisten hands in cold water. Take a tablespoon of the batter in 
your hand and press it into a thin reund cake. If you have an 
open fire, have before it an oak plank, well heated. Place the 
cakes on the board in" front of the fire. Bake on one side and 
turn and bake on the other until thoroughly done, about three- 
quarters of an hour. These can also be baked on a griddle on 
top of the fire. 

When done pull apart, butter and send to the table hot. 
Good.- Mrs. Rarer. 



Thin Corn Cake, called "Splits." 



1 cup yellow corn meal 
% teaspoon salt- 



2 tablespoons melteU butter 
1% cups boiling water 
1 teaspoon sugar 
Mix and sift the dry ingredients, scald with the boiling water 
and beat thoroughly. Add the butter and when well mixed spread 
very thin on buttered tin sheets. Bake slowly about twenty min- 
utes. Pun apart and butter while hot. 



Corn Meal Scones 
\ 

2 cups corn meal 2 teaspoons baking powder 

1 teaspoon sugar 2 teasjjipons butter 

1 teaspoon salt Milk 

Mix the dvy ingredients, rub in the butter, add sufficient cold 
milk to make a drop batter, bake on a griddle in muffin rings* as 
you would ordinary muffins. 



Scotch Shortbread 

I lb. Gold Medal flour % lb. butter 

% lb. light brown sugar 1 tablespoon caraway seed 

Mix flour and butter together with hands, then add sugar and 
seeds mixed, knead the paste smooth, roll out one-half inch thick 
and cut in oblong cakes. Prick all over and bake in moderate 
oven one-half hour. 

Griddle Cakes 



To bake pan cakes with comfort do not grease the griddle, if 
the cakes stick add a teaspoon of butter to the batter ; it is much 
better to have it there than on the hot griddle, where it burns 
and fills the house with vile smoke. Turn the griddle often to 
keep the heat even. When using a gas range set the cake griddle 
on two open griddles instead of one. Keep the cake turner free 
from batter and clear off all drops and crumbs before putting on 
fresh batter. Let each cake bake until full of holes and dry at 
the rim, turn only once and let it stand till it has done puffing. 
Cakes made with a large proportion of cooked material like rice, 
crumbs, etc., can be cooked more quickly than when made wholly 
of flour. 

Griddle Cakes, No. 1 



2 cups GoM Medal flour 2 eggs 

3 teaspoons baking powder % cup melted butter 
1^ cups milk ; % teaspoon salt 

Mix and sift the dry ingredients, add the milk 
and beaten eggs. Beat well. Add the butter, beat 
again and bake by spoonfuls on a hot griddle. 

;<fiufi 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 



55 



Griddle Cakes, No. 2 

2 cups Gold Medal flour 2 cups sour milk 

Jg teaspoon salt 2 tablespoons melted butter 

1 teaspoon soda 2 eggs 

Mix the dry ingredients, add milk slowly, beaten eggs, and 
beat; add melted butter, beat again; and drop by spoonfuls on 
hot griddle. 

One-half graham and one-third corn meal may be substituted. 
They should cook more slowly. 

Add 1 pint of huckleberries cleaned and rolled in flour, or 

1 cup peaches cut fine and laid in sugar for an hour, or cherries 
stewed sweet and drained. When eggs are scarce reduce the 
number of eggs, diminish the amount of milk and increase the 
amount of beating. 

French Pan Cakes 

2 cups Gold Medal flour % teaspoon salt 

1 tablespoon sugar 1 cup milk 3 eggs 

Mix and sift the dry ingredients, add m H< slowly and the 
beaten eggs, beat together for five minutes and fry in hot butter ; 
roll up and fill with any kind of fruit, sprinkle with a little 
powered sugar and serve hot. " 



Potato Pan Cakes 



, 



Crumb Pan Cakes 



coarse bread crumbs 
2 cups milk 
1 tablespoon butter 



2 eggs 

1 cup Gold Medal flour 

2 teaspoons baking powder 
% teaspoon salt 

Cook fhe crumbs, milk and butter in double boiler for fifteen 
minutes, rub through a sieve. When cool adt/: the beaten yolks 
of 2 eggs and the flour sifted with baking powder and salt. Then 
fold in the whites beaten very stiff and bake "slowly as ordinary 
griddle cakes. 

Pan Cakes with Rice - - 



cups boiled rice 
tablespoons melted butter 



No. 1. 

% cup milk 

% cup Gold Medal flour 
2 eggs 

Mix in the order given, beat thoroughly, cook like griddle 
cakes. 

No. 2. 

One pint soft boiled rice, if cold heat vith 2 tablespoons milk, 
mixing thoroughly with a fork ; add 1 cup sour milk, 1 cup Gold 
Medal flour in which there is 1 scant teaspoon of soda and 2 well 
beaten eggs. 

No. 3. 

One-half pint boiled rice, crushed and beaten gradually into 
1 quart milk, 3 cups Gold Medal flour sifted with 3 teaspoons 
baking powder and % teaspoon salt, add 4 tablespoons softened 
butter and 2 eggs beaten separately, folding the whites in care- 
fully the last thing. 

Graham Griddle Cakes 

1 cup graham flour 1 teaspoon salt 

1 cup Gold Medal flour 2 cups milk 

1 teaspoon sugar Jg yeast cake 

Scald the sugar and salt with the milk ; when cool dissolve 
in it the yeast cake. Make a batter with the graham and white 
flour, beat well and let it rise over night in a cool place. In the 
morning add % teaspoon soda, dissolved in 2 tablespoons of milk. 
Bake as ordinary griddle cakes. 

Buckwheat Cakes 

1 cup buckwheat \ teaspoon salt 

\ cup corn meal 2 cups boiling water 

J^ cup Gold Medal flour Jg yeast cake 

Scald the corn meal and salt with the boiling water. Beat well 
and when cool add the flour and buckwheat, add dissolved yeast. 
Let stand over night, in the morning pour off discolored water 
that lies on top of batter and dilute with % cup of milk in which 
% teaspoon of soda is dissolved. Butter the grir'dle, lightly and 
bake in small cakes quickly. Beat the batter and acUi more milk 
or soda if needed. A tablespoon of molasses may be added before 
cooking. 

Save a cup of batter to serve as yeast for the 
next day. 

The griddle for these cakes must be well greased. 




cups grated potato 
eggs 



% teaspoon salt 
1 tablespoon Gold Medal flour 
Few grains of pepper 
The potato should be peeled and kept in cold water over 
night, drained and grated in the morning. Beat the eggs sepa- 
rately ; mix all the ingredients, brown in thin cakes in butter. 
In winter serve with meat, in summer serve with Tomato or 
Brown Sauce. 

Waffles 

Any of the recipes for pancakes can be cooked in a waffle 
iron by adding more butter to make the proportion equal two 
ounces butter to each pint of Gold Medal flour. Yolks and whites 
are best beaten separately. 

One Egg Waffles 

IJg cups Gold Medal flour 1% cups milk 

\\ teaspoons baking powder 1 egg 

% teaspoon salt 2 tablespoons melted butter 

Mix dry ingf^dients, add milk slowly, egg beaten very light 
and the melted butter. Beat batter for two minutes and drop by 
spoonfuls on well greased, hot waffle iron. 



French Waffles 



cups Gold Medal flour 
teaspoon salt 
cup butter 
cup sugar 



7 eggs 

1 tablespoon brandy 

Grated peel of J^ lemon 

1 yeast cake 

2 cups milk 

Cream the butter, add the sugar, add singly the yolks of eggs 
and grated lemon peel. Add flour and milk alternately, beating 
until it is full of bubbles. Add the dissolved yeast cake and the 
stiff whites of eggs. Let it rise three hours and bake as ordinary 
waffles. 

German Waffles 

% cup butter 2 cups Gold Medal flour 

1 cup powdered sugar 2 teaspoons baking powder 

8 egg yolks % teaspoon salt 

% cup milk Gratings of lemon 

Cream the butter, add the sugar, beating to a cream ; beat 
thoroughly. Sift the flour, salt and baking powder and add with 
the milk alternately ; add the lemon peel. 

Doughnuts 

1 cup sugar ^ teaspoon salt 

1 cup sour cream % grated nutmeg 

1 teaspoon soda 1 egg 

3 cups Gold Medal flour 
Combine in the order given, add flour to make dough stiff 

enough to roll ; toss one-third the mixture on floured board, 
knead slightly, roll out to one-fourth inch thickness ; cut with 
doughnut cutter. Fry in deep fat, take up on a skewer and drain 
on brown paper. Add trimmings to half the remaining mixture, 
roll, shape and fry as before. Roll in powdered sugar before 
serving. 



Doughnuts 



cups Gold Medal flour 
teaspoons baking powder 
teaspoon each of cinnamon 

and salt 
take on it 1 large spoon of 



2 eggs beaten light 

1 cup sugar 3 

1 cup milk 1 

2 tablespoons melted butter 

Have board weM. floured and 

dough, kneading gently till firm enough to roll out and cut. Mix 
the trimmings with a fresh spoon and roll again, repealing until 
all are used. Cook in fat hot enough to make them rise instantly 
to the top 

Dropped Doughnuts 



1 egg, beaten separately 

% teaspoon salt 

% teaspoon nutmeg 

1 heaping teaspoon baking 

powder 

Hold teaspoonful of batter close to fat and the doughnuts will 
come up in round balls. 



% cup milk 

j cup sugar 

Grated rind of 1 lemon 

\% cups Gold Medal flour 



GOLD MEDAL FLOUR It's a Cake Flour It's a Pastry Flour. 



56 



Familiarizelfourself 
With This Brand 
of Flour 




57 




Puff Paste 

1 lb. Gold Medal flour 1 Ib. butter 

1 teaspoon salt Ice water 

Keep everything clean and cold; wash the butter in cold 
water, reserve one-third pound. Divide the remaining two-thirds 
into four equal parts and pat each into a thin sheet. Set these 
sheets on ice. 

Mix and sift the flour and salt, cut and rub the reserved 
butter into it and make as stiff as possible with ice water. Dust 
moulding board slightly with Gold Medal flour, turn the paste 
onto board and knead for one minute, place on ice and let sflfcnd 
for five minutes. Beat and roll the paste into an oblong sheet 
one-third inch thick ; place one sheet of butter on the middle of 
the paste, fold the paste, letting the right third fold over and 
the left third fold under. The paste is now in a rectangular 
shape and with a little care in rolling can be kept so through all 
the subsequent foldings and rollings. Roll out to one-quarter 
inch thick and fold as before, but without butter. The third time 
of folding enclose the second piece of butter, and continue adding 
it at every alternate rolling until the butter has all been used ; as 
there were four sheets of butter that will make eight times fold- 
ing and rolling the paste. Finally give one or two extra turns. 
Lay on ice until needed for use. It is better to lie for several 
hours before being baked. If the paste sticks to the board or 
pin, lay on ice until chilled through, scrape the board clean, 
polish with a dry cloth and dust with fresh flour before trying 
again. Use as little flour in rolling as possible, but use enough 
to keep the paste dry. Roll with a light, even, long stroke in 
every direction, but never work the rolling pin back and forth, as 
that kneads the paste and toughens it, besides breaking the bub- 
bles of air. The number of layers of butter and paste make it 
flaky, and every bubble of air that is folded in helps it to rise and 
puff in baking. 

Patty Cases 

Make the rule for Puff Paste ; it will be sufficient for twelve 
large cases or twenty small ones. To shape the paste for patties 
roll to about one-quarter inch in thickness and stamp out with 
two and one-quarter inch cutter twice as many pieces as you wish 
shells. Cut Centers from one-half of them, leaving the rim about 
one-half inch wide. Lay these rings on the whole rounds, press- 
ing them down that they may stick together. In very cold weather 
it may be necessary to wet the top of the large rounds near the 
-::dge to make sure that the rings shall not slip. To make very 
deep shells roll the paste about one-eighth inch thick and lay on 
two rings, or even three, but they are troublesome to make as they 
are apt to slip to one side. The oven shoul< Jbe as hot as for 
baking white bread. 

Patty shells should rise in ten minutes and then take about 
twenty minutes longer to bake through and brown. There will 
usually be a little soft dough in the center that should be picked 
out with a fork, taking great care not to break through the side 
or bottom crust. Large Vol au Vent cases should 
be rolled to the thickner-s of an inch and one-half, 
an( * * ney may " 3e roun d or oval in shape. Mark out 
an inner line about two and one-half inches from the 




edge, and with a thin, sharp knife blade (dipped first in hot 
water) cut from two-thirds to three-quarters of the way through 
the paste. These are much more difficult to bake than the smaller 
shells and there is always much uncooked paste to be removed 
from the center. The filling gives the name to the dish, and 
their names are legion. Any kind of delicate meat, game, fish 
or shell-fish may be used in connection with Veloute, Bechamel, 
or Supreme Sauce, or for game and other dark meats a brown 
Mushroom, Bordelaise or Spanish Sauce at pleasure. 

Tarts 

Roll puff paste one-quarter inch thick, cut with fluted cutter. 
Bake. Fill with jelly or jam. They are served cold. 

Chopped or Rough Paste 

1 lb. Gold Medal flour 1 teaspoon salt 

14 oz. butter 1 cup ice water 

Sift flour and salt, chop the butter into it with two knives. 
Add the water slowly, tossing the mass together until a little 
more than half the flour is moistened. Turn on moulding board. 
Form with a long knife into a square mould and press down with 
a cold rolling pin, rolling gently till the mass is three times as 
long as it is wide. With a broad bladed knife turn over the ends 
so as to fold it in thirds, roll out again, repeat, gathering all the 
loose crumbs between the folds at each turn. It will usually need 
four turns. This can be shaped and baked at once but is more 
flaky if allowed to chill on ice for an hour. 

Plain Pastry 

1% cups Gold Medal flour \ teaspoon salt 

\ cup shortening Cold water 

The shortening may be all lard or all butter, or % cup lard 
and % cup butter. Butter makes more flaky crust than lard. 
Have everything cold. Mix flour and salt, cut in the shortening 
until mixture is like fine meal. Make a stiff paste with ice water. 
All pastry needs a quick oven at first to keep it from melting. 
Never grease the pie plate. Tin or granite ware plates are the 
best for use. Cut holes in the upper crust for the escape of 
steam. The English method of baking fruit pies in deep dishes 
with no under crust is most wholesome. Their meat and game 
pies made in this way are excellent. 

To make this rule flaky use half lard and half butter. Cut 
the krd into the flour to a fine meal, add the ice water and roll 
out to one-third inch thick. Dot on one-half the butter in thin 
pieces, dust with Gold Medal flour and fold in thirds ; pat and 
roll out again, repeat this till the butter is used and roll up as a 
jelly roll. Cut from the ends and roll into a sheet. 

Pie Plant Pie 

3 cups pie plant diced 1 tablespoon Gold Medal flour 

1 cup sugar 1 teaspoon butter. 

Wash the pie plant, do not skin ; cut in small pieces. Mix 
sugar and flour, put half on the lower crust of pastry, add the 
pie plant, pour over the remaining half of sugar, dot with butter 
and cover with upper crust. Bake from forty to forty-five minutes. 



GOLD MEDAL FLOUR It's a Pastry Flour It's a Cake Flour. 



58 



Apple Pie 

5 or 6 apples Few gratings of nutmeg 

\ cup sugar ^2 teaspoon cinnamon 

1 teaspoon butter Once the rule for plain paste 

Divide the paste, line the plate, prepare the top sheet. Pare 
and core and cut the apples into eighths, pile into pie tin as high 
above the edge as the bottom of the plate is below. Add sugar 
and spices mixed together, dot with butter, brush the rim of 
paste with cold water; lay the top paste over and press edges 
together firmly. Bake forty to forty-five minutes in moderate oven. 

Creamed Apple Tart 

3 cups sliced apples Juice of half a lemon 

% cup brown sugar 2 cups boiled custard 

Grated rind of half a lemon Once the rule for plain paste 

Line a small, deep pudding dish with pastry, add the apples, 
sugar and lemon, cover with the upper paste and bake for forty 
minutes. When done lift the crust and pour in the boiled custard. 
Return the cover and serve ice cold. Whipped cream may be used 
for filling. In this case heap it high and do not put on the 
cover again. 

Custard Pie 

2 cups milk % teaspoon salt 
1 teaspoon Gold Medal flour 3 eggs 

% cup sugar % teaspoon flavoring extract 

Line a deep pie plate with plain paste. Rub the flour smooth 
with % cup cold milk, add to the remainder of the milk scalded ; 
cook five minutes. Beat the eggs and combine" with sugar and 
salt. Pour the milk mixture over this slowly, add flavoring, strain 
into the plate. Bake slowly. It is done when the knife blade 
makes a clean cut. 

Pumpkin Pie 

1 cup sifted pumpkin % cup sugar 

% teaspoon salt 1 egg 

1 saltspoon mace % cup scalded milk 

Jg teaspoon cinnamon % cup scalded cream 

Line a deep pie plate with plain paste. A rim of puff paste 
may be laid around the edge. Combine the first four ingredients, 
beat the egg and mix with sugar, pour the milk and cream into 
this slowly, combine with the pumpkin mixture and pour into the 
pie. Time, thirty-five to forty minutes. 

Squash may be substituted for pumpkin. 

For potato pie use sweet potato boiled and sifted. 

Sweet Potato Pie 

Boil sweet potatoes until well done. Peel and slice them. 
Line a deep pie pan with good plain paste, and arrange the sliced 
potatoes in layers, dotting with butter and sprinkling sugar, cin- 
namon and nutmeg over each layer, using at least % cup sugar. 
Pour over 3 tablespoons whisky, about % cup water, cover with 
pastry and bake. Serve warm. MrsJ. B. S. Holmes, Rome, Ga. 

Lemon Pie, No. 1 

1 cup sugar 2 eggs 1 teaspoon butter 

3 tablespoons corn starch Juice of 1 lemon 

1 cup boiling water Grated rind of Jg lemon 

Mix sugar and corn starch, add boiling water slowly and cook 
until clear ; add the butter, beaten egg yolks and lemon ; cool the 
mixture. Line a pie plate with half the rule for plain pastry, with 
a fork prick the bottom, or use a perforated pie pan. Bake the 
crust to a light brown, when done pour in the lemon mixture. 
Whip the whites of eggs very stiff, add 2 tablespoons of sifted 
powdered sugar. Spread this mixture over the top for a meringue ; 
return to the oven and brown lightly. 

Lemon Pie, No. 2 

1 cup sugar % cup milk 

2 tablespoons cracker dust 2 eggs 

% teaspoon salt Grated rind 'and juice of 1 lemon 

Use this rule to fill shallow muffin pans lined with rough puff 
paste, cover each with a meringue. 

Brambles 

One lemon grated whole, 1 cup raisins, seeded and chopped 
fine, *2 CU P sugar, 1 egg, 1 tablespoon cracker dust, bake in 
"turnovers" or patty pans, or better still, roll trimmings of puff 
paste as thin as possible, put a layer on a baking sheet, spread 
with above mixture and cover with another flat of paste. Mark 
off with a pastry jagger in strips four inches long by two inches 
wide and bake in a quick oven. These are nice with a thin icing 
and are delicious with cocoa for lunch. Another richer filling is 
made by chopping very fine % pound figs, 2 ounces citron, % cup 
pistachio nuts (or almonds), 2 ounces seeded raisins, add 1 egg 
well beaten and use like the above. 



Cherry Tart 

Line a deep pie dish with plain paste. Pick over 1% pounds 
of cherries ; turn a tiny cup upside down in the middle, fill around 
it with the fruit, add sugar to taste. Lay a wide strip of plain 
paste around the edge of the dish, cover and press the edges 
firmly together with a pastry jagger, bake in hot oven and serve 
with powdered sugar sprinkled thickly on top. All juicy fruits 
are most excellent cooked in the same way. 

Mirlitons 

6 macaroons 3 egg yolks 

1 tablespoon grated chocolate 1 tablespoon sugar 

2 cups scalded milk 1 teaspoon vanilla 

Pound and sift the macaroons, add chocolate and milk, let 
stand ten minutes then add the egg yolks, sugar and flavoring. 
Line patty tins with puff or chopped paste, fill with the mixture 
and bake in a quick oven twenty minutes. 

Mince Pie, Plain 

Four pounds lean beef from neck, cook in a little water for 
3% hours. Remove gristle and bone and when cold chop fine. 
Reduce liquor to 1 pint and add to chopped meat. Combine with 
it the following: 15g pounds suet chopped fine, 4 teaspoons 
salt, 2 pounds sugar, 2 pounds raisins, 1 pound currants, ' pound 
citron shredded, 3 oranges and 3 lemons, juice and grated rind; 
4 teaspoons cinnamon, 2 teaspoons mace, 1 teaspoon clove, 
1 quart boiled cider, 5 quarts chopped apple. Cook together 
thirty minutes, seal in Mason jars and keep in a cool place. 
This rule makes 8 quarts of mince. 

Mince Pie, Plain 

Two cups chopped beef, 4 cups sugar, 1 nutmeg, 2 cups 
boiled cider, 2 lemons, rind and juice, or a sour orange, 4 tea- 
spoons salt, 4 teaspoons cinnamon, 4 cups of chopped fruit (rai- 
sins, citron, currants), 1 teaspoon cloves, 1 cup suet, finely 
chopped. Mix and scald, pack down in jars and pour a little 
brandy on top. When used add 6 cups chopped apple and stoned 
raisins, ad lib. 

Mince Pie, Richer 

One pound fresh beef, 1 pound tongue, % pound salt pork 
(scalded) chopped very fine, 1 pound large raisins, seeded, 
1 pound Sultana raisins, 1 pound currants, \ pounds "A" sugar, 
% pounds granulated sugar caramel, 1 pint of rich stock, 1 pint 
of boiled cider, fruit juice or soft jelly, simmer till well blended. 
Add 1 tablespoon salt, 2 teaspoons cinnamon, 1 teaspoon allspice, 
1 teaspoon clove, 1 teaspoon mace, 1 teaspoon nutmeg, Jg pound 
citron, shredded. Cool and taste; add more seasoning if liked. 
Pack in glass jars, pouring 2 tablespoons brandy on the top of 
each. When ready to use, add 2?g cups of chopped raw apples 
to each cup of the mince ; partly cook and put into the pies hot, 
adding lemon, (grated rind and juice) and rose water, if liked. 

Sour Cream Pie 

1 cup sour cream 1 cup sugar 

^ cup seeded raisins, % teaspoon cloves 

chopped fine 3 yolks of eggs 

? teaspoon cinnamon 1 white of egg 

Bake like lemon pie, using the whites of 2 eggs, with 2 table- 
spoons sugar for the meringue. Put on after pie is baked and 
brown 'in o\en. If not liked that way, stir all 3 whites in together 
before baking. 

Mock Cherry Pie 

Cover the bottom of a pie plate with paste. Reserve enough 
for upper crust. For filling use 1 cup of cranberries cut in halves, 
% cup raisins seeded and cut in pieces, \ cup of sugar, 1 table- 
spoon Gold Medal flour, lump of butter size of walnut. Bake 
thirty minutes in moderate oven. Some like a little more sugar. 

Genoese Pastry 



% cup Gold Medal flour 
6 tablespoons butter 



Jg cup almond paste 

J cup sugar 

5 eggs 

Melt butter in a bowl, taking care it does not get too hot ; 
break the eggs into another bowl, add the sugar. Stand the 
bowl in a saucepan of boiling water and whip the mixture for 
twenty minutes ; do not let it get too hot. Take the bowl from 
the water, add the almond paste crumbled fine, beat until smooth 
and add the butter and, last of all, sift in the flour, stirring lightly 
all the time. Line a round jelly cake pan v;ith buttered paper, 
neatly fitted and standing an inch above the edge. 
Bake in a rather quick oven, for half an hour. When 
it is done no marks should remain on it when 
pressed with the finger. 



~ 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 




59 



CAKE is classified as, cakes without butter, example : sponge 
cake, angel food cake ; cakes with butter : pound cake, cup 
cake. 

In making cake use only the best ot material. 

Have all utensils ready, an earthen bowl, with a wooden 
spoon for mixing, a half pint measuring cup for measuring, a 
dover beater for the egg yolks, a wire egg whip for the whites, a 
flour sifter for dry ingredients. 

The pan should be greased, using cold lard, dusted over 
afterwards with flour. Never grease pans used to bake sponge or 
angel food cake. Large loaf cakes or fruit cakes should be baked 
in pans lined with greased paper. 

The oven should be ready. 

The tests are : If a piece of white paper turns a deep yellow 
in five minutes the oven is right for butter cakes ; if it turns a 
light yellow in five minutes it is ready for sponge cake. 

All measures are used level. Dry ingredients should be sifted 
before measuring. Sift flour and baking powder after measuring 
two or three times before using. 

Method of Mixing : 1st Sponge Cake : Separate the yolks 
from the whites, beat the yolks until thick, add sugar gradually, 
continue beating, add flavoring. Beat whites until stiff and dry 
and add to the first mixture. Mix and sift the flour with the salt 
and cut and fold in at the last. Do not stir after the flour is 
folded in. 2nd For Cake with Butter : Have the bowl slightly 
warm, measure butter into it and beat butter until creamy, add 
sugar slowly, the yolks well beaten, flavoring. Mix and sift the 
flour and baking powder and add to the mixture, alternating with 
the milk ; fold in the egg whites beaten very stiff. Do not stir 
after the whites are added. 

Time for Baking : The time for baking is divided into quar- 
tersI, should rise and not brown; 2, continue to rise and 
brown in spots ; 3, light brown ; 4, deeper brown and shrink from 
pan. Thin cakes need a hotter oven than the loaves and should 
bake in ten minutes; sheets of cake, in from fifteen to thirty min- 
utes; loaves, from thirty to sixty minutes ; fruit cake, two to four 
hours. 

To Remove Cake from Pans : Invert pans as soon as taken 
from the oven onto a wire netting. If cake sticks to the pan turn 
upside down and put a damp cloth over the bottom for a few 
minutes. 

To Frost Cake : When cooked frostings are used the cake 
may be spread when hot or cold. When uncooked frostings are 
used it is best to have the cake rather warm. 

Sponge Cake, No. 1 

6 eggs 1 cup Gold Medal flour 

1 cup granulated sugar % teaspoon salt 

Grated rind and juice of 1 lemon 

Sift the flour and salt ; beat the eggs separately, add the sugar 
slowly to the beaten yolks, add lemon juice and rind, add the 
whites beaten very stiff, fold in the flour. Bake in rather deep 
tin for about fifty minutes. Do not open the oven door for the first 
fifteen minutes, at the end of that time it should begin to rise, at 
the end of the next fifteen minutes it should double its bulk, by 
the end of the next twenty it should be sufficiently browned and 
baked through. 

Sponge Cake, No. 2 

3 eggs 2 cups Gold Medal flour 

1% cups sugar 2 teaspoons baking powder 

J^ cup cold water . % teaspoon salt 

The grated rind of half a lemon 

^"f ~ & For mixing, follow directions as given for Sponge 

*w\ Cake No. 1. Bake thirty to forty minutes in a 
itt^tJM moderate oven. 
;WOlCl!i 

HEDAI-, , 



Jelly Roll 

1 cup sugar 1^ teaspoons baking powder 

1 cup Gold Medal flour 3 eggs 

6 tablespoons of hot water 

Mix and sift the dry ingredients, stir in eggs well beaten, add 
the hot water, beat the batter well, pour into a smooth, well 
greased pan. The batter should be put one-fourth of an inch 
deep, for if thicker the cake will not roll nicely. Bake slowly. 
When done turn the cake onto a sheet of brown paper, well 
dusted with powdered sugar. Beat the jelly with a fork and 
spread on the cake. With a sharp knife trim off all crusty edges, 
.roll it up by lifting one side of the paper. The cake will break, 
'if allowed to cool before rolling. To keep the roll perfectly 
round, roll it up in a cloth until cool. 

Children's Sponge 

1J^ cups Gold Medal flour 1 cup sugar 

2 teaspoons baking powder 2 eggs 

Milk or cream 

Break the eggs into a cup and fill with milk or cream. Mix 
and sift dry ingredients, combine with the milk and egg, beat all 
together for five minutes. Bake ten minutes in muffin pans. 

Graham Sponge Cake 

Use either Sponge Cake No. 1 or 2, substituting graham 
meal for flour, making the measure round instead of level. 

Sunshine Cake 

11 egg whites 1^ cups sifted granulated sugar 

6 egg yolks 1 cup Gold Medal flour 

I teaspoon cream of tartar 1 teaspoon orange extract 

Beat whites till stiff and flaky, then whisk in one-half the sugar, 
beat yolks very light ; add flavor and one-half the sugar. Combine 
yolks and white mixture, then fold in the flour and cream of tartar 
sifted together. Bake fifty to sixty minutes in a slow oven, using 
angel cake pan. 

Angel Cake 

II egg whites 1 teaspoon cream of tartar 
1% cups sugar % teaspoon salt 

1 cup Gold Medal flour 1 teaspoon vanilla 

Beat whites of eggs until frothy, add cream of tartar and 
continue beating till eggs are stiff. Then sift in the sugar grad- 
ually, fold in the flour mixed with salt and sifted four times. Add 
the flavoring. Bake forty-five to fifty minutes in angel cake pan. 
Never try to take out, but stand upside down till it drops of itself. 

Cup Cake 

1 cup butter 1 cup milk 

2 cups sugar 4 eggs 

3J cups Gold Medal flour 3 teaspoons baking powder 

Put together according to general directions, bake in two 
brick loaves or one large one. 

Using but half a cup of butter and a scant measure of sugar 
makes a plain cup cake that is useful for layer. 

A heaping tablespoon of yellow ginger makes this cake a 
most delicious ginger bread. Omit the milk and add enough 
Gold Medal flour to roll out and it can be baked as jumbles, or 
with half the milk and flour to roll out, as cookies. 

White Cup Cake 

Same as above, using 8 egg whites instead of four whole 
eggs. The yolks of 6 eggs with 1 whole one makes an excellent 
gold cake. 

Delicate Cake 

% cup butter % cup milk 

l"Jg cups sugar 4 eggs (whites only) 

2 cups Gold Medal flour 1 teaspoon baking powder 

Almond, vanilla or lemon extract for flavoring. Makes one 
sheet. 



GOLD MEDAL FLOUR It's a Cake Flour It's a Pastry Flour. 



60 



Orange Cake, No. 1 

2 cups sugar 5 egg yolks 

% cup butter 4 egg whites 

2 cups Gold Medal flour Grated rind of 1 orange 

2 teaspoons baking powder J cup orange juice 

Filling and Frosting : White of 1 egg beaten stiff, add alter- 
nately powdered sugar and orange juice until the juice of 1 large 
orange and J lemon has been used. It will take from 1J to 2 
cups sugar. 

Orange Cake, No. 2 

Two eggs, 1 cup of sugar, 1 tablespoon melted butter, ^ cup 
of milk, 1J cups of Gold Medal flour, 2 teaspoons baking pow- 
der, 1 tablespoon of orange juice, 1 teaspoon grated rind, mix in 
order given and bake in square pan, split and fill with orange 
cream. 

Orange Cream : Put into a cup the rind of J^ and the juice ot 
1 orange, 1 tablespoon of lemon juice, and fill with hot water. 
Strain and put on to boil, add 1 tablespoon corn starch, wet with 
cold water and cook ten minutes, being careful not to scorch. 
Beat yolk of 1 egg with 2 heaping teaspoons sugar, add to the 
mixture with 1 teaspoon butter, let cook until the butter is dis- 
solved and cool. Fill the cake with cream and frost with orange 
icing. Boston Cook Book. 

Lemon Cake 

Is made by the above recipe, using lemon instead of orange. 

Pineapple Cake, No. 1 

Same recipe, using pineapple juice and pulp instead of orange, 
and frosting the top and sides with Five Minute Frosting. 

Pineapple Cake, No. 2 

1 cup sugar 2 cups Gold Medal flour 

1 cup butter 2 teaspoons baking powder 

3 egg yolks 2 tablespoons pineapple juice 

Cream the butter and the sugar, add the well-beaten yolks and 
the flour sifted with baking powder. Add the flavoring, and bake 
in three jelly cake tins. 

Two tablespoons of water and % teaspoon mace with J tea- 
spoon vanilla may be substituted for the pineapple juice. 

Filling : Boil 2 cups sugar with % cup cream for ten min- 
utes. Take from the fire and beat till thick and smooth. To 
% of this add 1 cup grated pineapple to spread between the 
layers. To the remaining 2 S add enough pineapple juice to make 
it spread smoothly for an icing. 

Ashland Cake 

% cup milk 

1 cup Gold Medal flour 

Jg cup corn starch 

1 teaspoon baking powder 
Bake in two deep jelly cake tins 

Filling : Two cups granulated sugar, % cup of boiling water. 
Boil till it will spin, then pour slowly boiling hot on the well- 
beaten whites of 2 eggs, beating all the time. Beat till thick 
enough not to run, then add \ teaspoon citric acid (powdered), 

1 teaspoon each of lemon and vanilla, spread between the layers 
and over the cake, or, ice with maple fondant. 

Plunkets 

% cup Gold Medal flour 

2 teaspoons baking powder 
6 eggs 

1 teaspoon vanilla 
Cream the butter, add the sugar gradually ; separate the 
eggs, beat the whites until stiff, beat the yolks and add them to 
the whites, then to the butter and sugar. Sift the dry ingredi- 
ents and add gradually to the other mixture. Add flavoring. 
Bake in patty pans fifteen minutes.- Mrs. Rarer. 

Quisset Cake 

One-half cup butter rubbed to a cream with 1J^ cups sugar- 
add yolks of 3 eggs well beaten with 2 tablespoons of milk- 

2 cups Gold Medal flour in which has been sifted 2 level tea- 
spoons baking powder, J^ cup milk, 6 tablespoons chocolate melted 
over hot water, and lastly 3 whites of eggs. Bake in two narrow 
loaves. 

Frosting: 2 cups granulated sugar, % cup milk, 1 ounce 
butter. Boil fifteen minutes, beat till thick, spread while warm. 
Is best after the third day. 



J^ cup butter 

1 cup sugar 

4 eggs, whites 

10 drops lemon extract 



,1 cup butter 
1 cup sugar 
1% cups corn starch 



One-Egg Cake 

One-half cup butter, 1 cup of sugar, 1 egg, 2 cups of Gold Medal 
flour, 1 cup of sweet milk, 3 teaspoons baking powder. Mix as 
directed and bake in a hot oven. 

Pound Cake, No. 1 

Wash and dry % pound of butter. Beat until it is quite creamy, 
then add '., pound of sugar. Beat it until it is like the lightest 
and whitest hard sauce, then add 1 egg, beat until it is quite 
incorporated, then add another and beat again, and so on until 
5 eggs are used. Take great care that each egg is completely 
incorporated before the next is added ; this requires from three to 
five minutes' beating between each egg, according as your strokes 
are vigorous or slow, and on sufficient beating the success of the 
cake depends. 

When eggs, sugar and butter look like thick yellow cream, 
add gradually a small sherry-glass of wine or brandy and % wine 
glass of rose water. Mix well together, then sift to the ingredi- 
ents % pound of Gold Medal flour, well dried, and very slightly 
warmed, to which '., saltspoon of salt has been added. Line a 
round cake pan with upright sides with buttered paper, neatly 
fitted, and pour the batter into it, and sift powdered sugar over 
the surface. 

Bake this cake one hour and a half in a very slow oven. It 
should have a cardboard cover laid on the top for the first hour, 
which may then be removed and the cake allowed to brown slowly. 
In turning, be very careful not to shake or jar it. 

Pound Cake, No. 2 



1 lb. sugar 

1 lb. butter 

14 oz. Gold Medal flour 



Jg teaspoon salt 
10 eggs 

1 lemon, grated rind and 
% the juice, if large 

Soda the size of a pea, dissolved in 1 tablespoon of cold 
water. Beat eggs separately and very thoroughly, adding whites 
last, folding them in carefully. Citron or other fruit may be 
added, making yellow fruit cake. 



White Pound Cake 



1 lb. Gold Medal flour 
1 lb. sugar 



\ lb. butter 
Whites of 16 eggs 
Flavor to taste 
In mixing, follow directions as given under Pound Cake No. 1. 



Emma's Wedding Cake 



1 lb. Gold Medal flour 3 

1 lb. butter 2 

1 lb. citron 2 

1% lb. dark brown sugar 1 

1 lb. lemon and orange peel 1 

(%lb. each) 1 

2 Ibs. currants 1 
6 Ibs. raisins 1 



tablespoons cinnamon 
tablespoons mace 
tablespoons nutmeg 
tablespoon ginger 
tablespoon allspice 
dessert spoon of cloves 
cup molasses 
pint brandy 



12 eggs 

Bake slowly until a straw will come out clean. This is a very 
delicious cake and will keep indefinitely. 



Election Cake 



4 nutmegs 

1 qt. sweet milk 

lig Ibs. raisins 

J^ pint home-made yeast 

Juice and rind of 2 lemons 






4 Ibs. or 12 i cups Gold 

Medal flour 

3 Ibs. or 6 cups sugar 
2 Ibs. or 4 cups butter 
Whites of 6 eggs 
1J teaspoons salt 

Cream the butter and sugar, then divide ; with one-half mix 
all the flour, milk and yeast; when light add the other half of 
butter and sugar, eggs, raisins and flavoring. Beat thoroughly; 
put in pans and let rise till light and bake with great care. 

Queen's Cake 



4 cups sugar 8 
4 Ibs. raisins 

2 Ibs. currants 1 
6 1 cups Gold Medal flour 3 

1 teaspoon soda 2 

1 cup sweet cream 1 
1% teaspoons salt 



eggs 

cup wine 
cup brandy 
cups butter 
nutmegs 

tablespoon orange peel 
or marmalade 



GOLD MEDAL FLOUR It's a Biscuit Flour It's a Bread Flour. 




61 



White Fruit 



Chocolate Cake 



1 cup butter 

2 cups sugar 

3 cups Gold Medal flour 
1 teaspoon salt 

8 egg whites 

% cup dessicated cocoanut 



3 level teaspoons baking 

powder 

% glass white wine 
% pound citron 
^ pound almonds 
1 cup light Sultana raisins 



This makes two brick loaves. 

Domestic Fruit Cake 

Two cups dried apples soaked over night, in the morning 
chop fine and boil one hour in 1 cup of molasses, then add : 
1 cup sugar 2 eggs 

1 cup sweet milk 4 cups Gold Medal flour 

1 cup butter 1 heaping teaspoon soda 

1 bowl raisins, or more if 1 teaspoon (each ) cinnamon, 

wanted rich, also cur- mace, nutmeg, cloves, 

rants, etc. ginger and allspice 

Butternut Fruit Cake 



2% cups Gold Medal flour 
1 cup brown sugar 
1 cup sour cream 
1 cup chopped raisins 
1 cup chopped butternuts 
% Ib. citron, cut very fine 



2 tablespoons molasses 
% cup butter 
2 eggs 

1 teaspoon soda 
1 teaspoon (each) cinnamon, 
cloves and nutmeg 



Spice Cake 



2 cups sugar 
1 cup molasses 
iJg cups butter 

1 cup sour milk 

2 tablespoons cinnamon 
1 tablespoon cloves 



5 eggs 

2 nutmegs 

1 ,lb. raisins 

5 cups Gold Medal flour 

1 large teaspoon soda 

% Ib. currants, (^ Ib. citron, 
if wanted rich) 



Ellen's Nut Cake 



2 small cups sugar 

3 cups Gold Medal flour 
1 cup sweet milk 

4 tablespoons melted butter 

Bake in layers. 



3 eggs 

2 heaping teaspoons baking 

powder mixed in last cup 

of flour 



Lemon Cake 



2 cups Gold Medal flour 

2 cups sugar 

6 eggs 

6 tablespoons butter 



Filling for Cake : 
1^ cups sugar 
Jg cup butter 



4 tablespoons milk 

2 teaspoons cream tartar 

1 teaspoon soda (or two of 

baking powder) 
\ teaspoon salt 



4 eggs 

Rind of 3 lemons grated, and 

the juice 

Beat the butter, sugar and eggs together. Set into a dish of 
boiling water until heated; then add the lemon and stir until 
thick. Spread between layers of cake. 

Layer Cakes 

Make once the rule for pound cake, adding grated rind and 
juice of Jg lemon, and divide it into quarters ; into the first put 
3 large tablespoons vanilla chocolate grated ; into the second 
1 cup almonds blanched and grated ; into the third % pound each 
raisins and currants, or % pound citron; into the fourth 1 cup 
butternut meats, cut fine. Put the layers together with boiled 
icing and ice the sides and top thickly. 

Marsh Mallow 

Make once the rule for white cup cake, baking in 3 layers ; 
make a boiled frosting with 1% cups sugar, Jg cup water, 3 egg 
whites, \ teaspoon citric acid, and 1 teaspoon vanilla. Spread a 
layer of icing between the cakes, and into each layer of icing 
press marsh mallows cut in halves, setting them as thick as pos- 
sible; after the top is iced set marsh mallows 
thickly around the edge. If they are put in while 
the cake and icing are warm they will soften enough 
to blend well. 




% cup butter 1% cups Gold Medal flour 

1 cup sugar 3 teaspoons baking powder 

3 eggs 2 oz. Baker's chocolate 

Jg cup milk 1 teaspoon vanilla 

Cream the butter, add the sugar, add the beaten egg yolks ; 
sift flour and baking powder and alternate with the milk ; melt the 
chocolate over the tea kettle and stir into the cake before the 
whites of eggs, add vanilla and fold in the egg whites beaten very 
stiff. Bake in shallow, square cake tin and frost with fondant. 
When the frosting is cold spread with melted unsweetened choco- 
late, or mix to a stiff paste 3 tablespoons of cream, powdered 
sugar ; add flavoring and a square of melted chocolate and spread. 

Hickory Nut Cake 



1 cup butter 

2J cups sugar 

1 cup milk 

5 eggs 

3% cups Gold Medal flour 

1 teaspoon salt 



2 teaspoons baking powder 
2 cups hickory nut meats 
Jg Ib. citron 
1 Ib. raisins 

1 oz. each candied lemon 
and orange peel 



In mixing, follow the directions as given for butter cakes. 
Bake in two sheets for one hour. 



Wafers 



Jg cup butter 

2 cups sugar 

1 cup sweet milk 

3 eggs 



3 heaping teaspoons baking 

powder 

Nutmeg to taste 
Gold Medal flour to shape stiff 

Mrs. J. A. Noyes. 



Soft Jumbles 



1% cups sugar 

1 cup sour milk or cream 

% cup butter 



( 1 teaspoon soda 
3 cups Gold Medal flour 
3 eggs 
Flavor to taste 
Drop by teaspoonfuls on greased tin and bake. 



Bedford Jumbles 

Two cups sugar, 1 cup butter, beaten well together; add 
% cup Gold Medal flour and 4 well beaten eggs, 1 tablespoon vanilla 
and flour enough to roll out; \ cup grated cocoanut is a de- 
licious addition, or finely shred almonds laid on each cake. 

One-half cup stoned and chopped raisins makes Hermits. 
Bake them one-quarter inch thick. 



Ginger Drops 



1 cup light brown sugar 
% cup butter 
% cup cold water 



1 egg 

% cup molasses 
1 large tablespoon ginger 
1 large teaspoon soda 
Gold Medal flour to make thick batter. Drop by teaspoon- 
fuls on a well greased pan, bake in moderate oven. These are 
very nice if properly made. 

Ginger Snaps 

1 cup molasses % cup butter 

1 teaspoon soda 1 tablespoon ginger 

Jg cup sugar Gold Medal flour to roll very thin 

Mix molasses, sugar, ginger and butter, stir over the fire until 
the butter is melted, then stir in quickly 3 cups of Gold Medal 
flour in which has been sifted the pulverized soda. Knead the 
dough until it becomes smooth and set on ice, over night if 
possible. Roll as thin as pasteboard and bake in a quick oven. 



Ginger Cookies 



1 cup molasses % CU P of soft butter 

2 tablespoons warm milk 1 teaspoon soda 

or water Gold Medal flour to mix soft as 

1 tablespoon ginger can be handled on the board 

Mix in order given, dissolving soda in the milk. Shape on a 
floured board into balls the size of a hickory nut. Lay on a 
sheet and flatten with a tin cup or smooth tumbler to one-half 
inch thick. School Kitchen Text-Book. 



GOLD MEDAL FLOUR It's a Pastry Flour It's a Cake Flour. 



62 



Ft. Atkinson Ginger Bread 

1 cup New Orleans molasses 1 egg 

1 cup boiling water 1 teaspoon soda 

2 cups Gold Medal flour, 1 teaspoon ginger 

heaped 2 tablespoons sugar 

Jg cup butter 

Stir butter and sugar together, then rub it into the flour till 
fine, add molasses and yolk of egg and beat well ; lastly, add the 
boiling water and white of egg beaten stiff. Makes a thick sheet 
in a biscuit pan. 

EASIEST WAY 

1 cup molasses 
1 cup sour cream 
2% cups Gold Medal flour 
J^ teaspoon nutmeg 



^2 cup sugar 

1 egg beaten 

1 teaspoon ginger 

1 rounding teaspoon soda 



Cream Puffs 



1 cup Gold Medal flour 
% teaspoon salt 



1 cup boiling water 

J^ cup butter 

4 eggs 

Add the salt and butter to the water. When boiling add the 
flour, all at once, stirring constantly until the mixture leaves the 
side of the pan; remove from the fire and add the unbeaten eggs, 
one at a time, beating continually. Drop by spoonfuls onto a 
buttered pan, about two inches apart. Bake in a moderate oven 
for twenty-five minutes. When cool, with a sharp knife make a 
cut in the top or side and with a pastry tube fill with cream filling. 

Chocolate Eclairs 

Shape cream puff mixture on buttered sheets in oblong pieces 
about four inches long and one and one-half inches wide, placed 
four inches apart. As soon as they are done ice with chocolate 
or vanilla frosting. When icing is cold cut the eclairs on the side 
and fill either with whipped cream, a custard, or preserved fruits. 



CHOCOLATE ICING 

i 
2 tablespoons melted 5 tablespoons powdered sugar 

chocolate 3 tablespoons boiling water 

Cook over the fire until smooth and glossy ; dip the tops of 
eclairs in this as they come from the oven. 

VANILLA ICING 

Beat 2 egg whites very stiff, add 1% cups of powdered sugar, 
a little at a time, flavor with a teaspoon of vanilla. 



CREAM FILLING 



% cups scalded milk 
cup sugar 



% cup Gold Medal flour 

2 eggs 

\ teaspoon salt 
Beat the sugar, flour, eggs and salt together and stir into the 
scalded milk ; cook fifteen minutes, stirring often. When cold 
flavor with vanilla. Cut a small slit in the side of the eclair and 
fill with a pastry tube. 

Meringue Shells 

The whites of 2 eggs, beaten until it will not slip out of the 
bowl, fold into it very gently 3 ounces of powdered sugar, remem- 
bering the rule that anything to be mixed with white of egg must 
be done with a light lifting motion of the spoon, rather than 
stirring, which may liquify the eggs. Fill a tablespoon with the 
mixture and turn onto v a sheet of white paper placed on a board 
which has been made a little damp ; the mounds should be oval, 
like half an egg. Put them in a very cool oven for fifteen or 
twenty minutes, then open the door and leave them ten minutes 
longer, the idea is to make the crust as thick as possible, which 
is done by long. 5w drying; if firm enough, remove them from 
the paper, take out the moist center very carefully, and when cold 
fill them with cream, flavored, sweetened, and whipped solid, 
then put two together ; they should be over full, and the cream 
show considerably between the two sides. Catherine Owen. 




Five Minute Frosting 

The- white of 1 egg, 1 teaspoon lemon juice, 1 scant cup 
powdered sugar, stirred together until the sugar is all wet ; then 
beat with a fork* for just five minutes. Spread on the cake while 
warm. ^Boston Cook Book. 

Boiled Frosting 

1 cup sugar % teaspoon cream tartar 

% cup water 1 egg white 

Boil the water, sugar and cream tartar till it forms a soft ball 
in cold water ; pour in a fine stream on the egg white beaten very 
stiff, beat as you pour; continue beating until stiff and smooth. 
Spread on a cold cake. Dip knife in warm water. 

Ornamental 

One cup sifted, powdered sugar, 1 teaspoon lemon juice, the 
white of an egg ; beat the egg until it is all frothy but not dry, 
then sprinkle over 3 teaspoons sugar and beat five minutes ; add 
1 teaspoon each five minutes till quite thick, then put in the lemon 
juice. Beat with a fork and when a point of it will stand in any 
position it is ready to press through a pastry tube upon the cake, 
which should be already covered with a smooth plain frosting and dry. 

Golden 

Beat 2 yolks of eggs with 1 cup sugar and J^ teaspoon old 
Jamaica rum, add more sugar if not stiff enough to "hold its place. 

Chocolate 

Melt 1 ounce chocolate, add 1 teaspoon powdered sugar, 
and add to the boiled frosting till it is dark as you wish. 



Orange 

Grate the thin rind of an orange and soak it one-half hour 
in 3 teaspoons lemon juice. Squeeze the juice through a fine 
muslin and use like the lemon in five-minute frosting. 

Maple Fondant 

One cup yellow or maple sugar, \ cup thin cream; boil 
together fifteen minutes, take from fire and stjr constantly till it 
stiffens, spread quickly on warm cake, as it hardens very fast. 

Fondant 

Two cups sugar, 1 cup water, a bit of cream of tartar half as 
large as a pea. Boil without stirring until a little dropped into 
ice water can be gathered into a ball and rolled like wax between 
the fingers. Cool and stir to a soft cream. Add flavor or color- 
ing while cold, then soften over hot water and spread while warm. 

Sugar Glaze 

One cup powdered sugar, 1 tablespoon lemon juice, about 
1 tablespoon boiling water; beat hard till smooth and semi- 
transparent. Spread on the cake as soon as taken from the oven. 

Chocolate Glaze 

Omit the lemon juice from the above recipe and add 3 heap- 
ing tablespoons of pulverized chocolate and 1 teaspoon vanilla. 

Gelatine 

Dissolve 1 teaspoon gelatine in 3 tablespoons 
warm water, add 1 cup pulverized sugar and beat 
until smooth. Flavor to taste. 



GOLD MEDAL FLOUR It's a Bread Flour It's a Biscuit Flour. 




63 



Chocolate Filling, No. 1 



cup sugar 

squares chocolate^ grated 

tablespoons butter! 



\ cup milk 

2 tablespoons corn starch 

in % cup milk 
1 teaspoon vanilla 
Boil first four ingredients together for five minutes, add corn 
starch in milk and boil for three minutes more. Beat until cool 
and add vanilla. 

Chocolate Filling, No. 2 

1 egg yolk % cake chocolate 

cup veet milk 1 cup sugar 

FU. or with vanilla and cook like custard. 



. 
Chocolate Filling, No. 3 



Mfcii. % pound Baker's chocolate over warm water and stir it 
into twice the rule fe ,^jijd icing. Spread while warm, as it 
stiffens quickly ft .;.,., beat .,n slow',; ....:. cream until as 
thin as desired -t 



Fruit Filling 

1 cup stoned raisins \ Ib. figs + 
% Ib. blanched almonds % Ib. citron 

All chopped fine ; add enough frosting to make a soft paste. 

Lemon Filling 

The grated rind and juice of 1 large lemon, 1 cup sugar, 

2 eggs (or 4 yolks) , 1 tablespoon butter ; cook all together over 
boiling water until thick and use when cool. 

Almond Cream Filling. 

^ f 

The whites of 2 eggs beaten stiff with 2 cups of XXX sugar, 
1 teaspoon extract vanilla, 1 pint blanched almonds, chopped 
fine. Walnuts, pecans, hickory and butternuts are used in the 
same way. 

Alr%ond Filling, No. 2 



1 cup XXX . i a- 

1 cup blancVn air^onds, 
(pounded or grated) 



j 



cup thick sour cream 
tablespoon vanilla 








. 


f ' PUDDINGS ? 




Suet Pudejpig 


.English or 7/ms/ -as F-'vm Pudding 

t *g Ibs bread cfHtabs. * 2 Ibs. raisins 
2 oz. citron 1 lemon, juice and grated rind 
J Ib. Gold Medal flour 2 Ibs. sugar 
2 oz. shredded almonds 1. teaspv n salt 
2 Ibs. suet, chopped fine 2 oz. cu-.died lemon peel 


1 
1 
2 
1 
2 

ho 


cup suet chopped fine 1 cup currants 
cup sweet milk % cup each citron, lemon 
cups seeded raisins and orange peel 
cup molasses 1 teaspoon each soda, cifina- 
cups Gold Medal flour mon, cloves, nutmeg 
Mi he ingredients and steam for two hours. Serve with 
. ';.)? ' sauce 


2 nutmegs, grated 16 eggs 




SAUCE 


2 Ibs. currants Milk for stiff paste 


i 


. .K! . t:rw\s\n ff\rt 'rr-V* 3^ ,-..,-, .-ii,\-,.- 



% cup brandy 

Mix in the order given and let stand over night, In the 
morning put into buttered -moulds and steam for tv^e ? hours or 
more. When it is to be used staam for two hou Gar- 

nish with a sprig of ho'ly. Pour 2 tablespoons of brandy over 
and bring to the table Mazing. Serve with English Sauce. 

PUDDING SAUCE 
* cup butter 2 tablespoons wine 

1 cup sugar % teaspoon vanilla 

2 eggs % cup boiling water 

Cream butter, add the sugar, beat for fifteen minutes, add 
the eggs, beat to a froth. Just before sending to the table stir 
in the hot water, beat to a foam, add vanilla and wine. 

Batter Pudding 

G tablespoons Gold Medal 3 eggs 

flour 1 qt. sweet milk 

1 tablespoon melted butter Bake one hour. 

Steam Batter Pudding 

1 cup milk 4 eggs 

8 tablespoons melted butter 2 teaspoons baking powder 
? cup sugar Gold Medal flour for cake batter 

Steam for one hour 

Whole Wheat Pudding 

2 cups whole wheat meal 1 cup*milk 

% teaspoon soda % cup Aolasses 

Jg teaspoon salt ' I cuflyl 'ned dates 

Sift soda and salt with th.q- al, -itftio'tates till they are thor- 
oughly floured; add milk and is- This will make a soft 
batter but the dry flour absorb? . 
Steam three hours in a closed mi 

ding sauce or whipp 

If sour milk is u: ;d one level teaspoon of 

soda. Raisins, figs, prunes or chopped apples make 

a pleasant variety. 



>ori con- . rch % cup sugar 

1 o^ b jili.'g wai 1 egg 

^ teaspoon salt . Flavoring 

Mix corn starch with a little cold water and cook until clear 
in the boiling water. Add salt. Beat sugar and egg together 

tl very light, pour the hot starch on slowly, add flavoring and 
e. 

Angel Pudding 



1 Ib. English walnuts shelled 
1% cups powdered sugar 



te-^rv. MS baking powder 

( mixed with sugar) 



3 
9 

Whi ve eggs 

Break the walnuts fine and ' date inc pieces, add sugar 
and whites of eggs last. Bake i;" ^ n^H-wate oven twenty *- 
thirty minutes. ' Serve with whipp. * cream. 




Poor Man's Rice Pudding 

1 cup ri , ;-" 1 qt. milk 

% cur % teaspoon salt 

% teaspoon cinnamon 

Pit. ; :< and wash the rice; mix all the ingredients and bake 
very slo /*r three or four hours in a well buttered pudding 
dish. W%iJ**Mvered until the last fifteen minutes, when the puo- 
ding may be ' wned on top. Stir twice during th %st hour 
cooking. If jho -Id be creamy and not dry when .; \ Grated 



deal of the moisture. 
rve with any plain pud- 




orange peel may be substituted for cinnamon. 

Cottage Pudding 

\ cup sugar 3 teaspoons baking powder < 

3 tablespoons melted butter 1 egg 

1 cup milk 2J;i cups Gold Medal flour 

Bake for one and one-half hours and serve with liquid sauce. 
Put in the bottom of a round pudding dish one pint of firm fruit, 
sliced apples, peaches, cherries, etc. If very acid sweeten to taste. 
Let them heat through and pour over the above mixture. Bake 
thirty-five to forty minutes. Invert on round platter. Serve with 



GOLD MEDAL FLOUR It's a Cake Flour It's a Pastry Flour. 



64 



whipped cream or sauce. The fruit may be stirred into the batter 
and baked in a round loaf. If the fruit is very juicy scant the 
measure of milk. If bananas are used serve with banana sauce. 

Delicate Pudding 

1% cups water 3 tablespoons corn starch 

'.. cup sugar 3 egg whites 

'g teaspoon salt % cup lemon juice and 

grated rind 

Mix sugar, salt and water and bring to boiling point. Mix 
the corn starch in a little cold water, stir into the boiling syrup 
and cook ten minutes. Seat the egg whites to a dry froth and 
pour the boiling mixture into them; return to the fire one minute 
to set the egg, adding the lemon juice; turn into a mould that 
has been wet in cold water and set on ice. Serve "with straw- 
berries or other fruit piled high in the center, or poiiV a soft cus- 
tard around as a sauce. 



Creamy Sauce 



cup butter 

cups powdered sugar 



Blueberru F*uddir>g 



\ cup sugar 
% cup butter 
2 cups flour 
- 3 teaspoons baking powder 

In making follow directio 
berries last and either bake or st 
with creamy sauce. 




Stir in floured 
mey mould. Serve 



PUDDING 

Baked Bananas (Sauce for Six) 

tablespoons melted butter \ cup sugar 



tablespoons lemon juice 
Pour over bananas one-half the sauce. Bake twenty minutes 
in a slow oven, baste with remainder of sauce. 

Hard Sauce 

One-half cup butter well beaten; stir in slowly 1 cup fine 
sugar, and beat to a cream. Pile on a plate and grate over a 
little nutmeg. Keep coot and add wine or flavoring. 



1 egg 

Jv cup thich cream 
1 teaspoon vanilla 
Cream the butter, add the sugar; cream together; add f|ie 
cream, the egg well beaten, and flavoring. If it should separate 
set it over hot water and stir until smooth. Serve cold. 

Lemon Sauce 

1 cup sugar 1 tablespoon butter 

1 cup boiling water 1% tablespoons lemon juice 

1 tablespoon corn starch % teaspoon salt 

Mix sugar, salt and corn starch, add water gradu. , stn 
constantly; boil five minutes. Remove from fire, add bu..< i and 
lemon juice. 

Caramel, or Browned Sugar ^ 

Brown 1 cup of sugar and dissoh \ cup of hot water. 

This makes a40b0LLM|fHCf?H"s alv./ 



iw berry 

One large tablespoon but ter beaten > 
ally I'.j cup, powdered sit^.r and the > 
Beat till vt lifeht, and "just, before serv\ - v .,^ 
strawberries 

Soft Custard 

One .pint-milk scalded, yolks of 4 eggs, 2 tablespoons sugar, 
% saltspooh'salt. Cook over hot: water till it will mask th sp- 
sjtrain, cool and flavor. Is improved for some things !* 
trie sugar brow.ed as for Caramel Sauce. 

Maple Sugar "*y 

One-fourth pound maplt su-^ar, ?., cup w: : .<.-; , Killed together 
till it will spin.iyWbJlfc baling hot into the beaten whites of 

2 eggs and % cup thick c-.'fam and a little lemon juice to taste. 



gradu- 
"of 1 egg. 
int mashed 




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Devonshire Cream 

Let the milk sti- ' enty-four hours in winter (twelve irt 
summer) , then set i* stove till almost at the boiling point. 

It must not; bubbl. i. >u\<* show wrinkles and look thick. 

The more slowly it .. -e th^ merit will be. On the following 
day skim it by folding over i over in small rolls, and set them 
on ice till wanted. This is ai.>j known as "clotted cream." 

Blanc Mange 

One-half cup Irish moss. Wash in tepid w pick over 
and put into double boiler with 1 quart milk. F : t thick- 
ens when dropped on a cold plate. Add \ saltsp~- strain; 
not allowing bits of moss to pass, add flavoring a i into a 
mould that has been wet with cold water. Sea Me 'ina may 
be used 1 level teaspoon to a quart of milk. I' ....* . _>wly and 
stir ofter 

Baked Custard >. 

1 q H eggs 

% cu r ', teaspoon salt 

Mix i , jgs and salt ; add milk and strain into bif ana 
moulds or cups^Set in a deep pan, 'filled two-thirds of lixture. 
to the top of tlWmould with water. Bake in a moi'era 
when a knife blade cut into the custard comes out clean 
tard is done. ia lf f rozen 

CARAMEL CUSTARD . an d finish 

Caramel % cup of sugar, add the milk very slowjittle Maras- 
mixture and add the eggs slightly beaten; add salt a i to accent 
strain into a buttered mould. 



Boiled Custard, 

I qt. scalded milk % teaspoirk t 

4 eggs 1 teaspoot^Trn starch 

4 tablespoons sugar 1 teaspoorrvanilla 

Mix corn starch with a little cold milk and cook in scalded 
milk ten minutes ; beat eggs and sugar together, pour the boiled 
milk over it and cook until thick enough to mask the spoon. 
Remove at once and set in cold water, stir often until almost cold ; 
add the flavoring and salt and strain into the dish from which it 
is to be served. This custard may be used with sliced cake, 
macaroons, or fruit. " v - 

COCOANUT CUSTARD: One cup grated cocoanut n peel, 
added after straining for cocoanut cu ***? "^ P fcei ; simmer until 

CHOCOLATE CUSTARD: ? -ece in the sugar. Put in war 
hot water and add to the hot - 

ORANGE CUSTAJ^co/afc Chips 
grated rind of '1 '- 

-.e^ a candy of molasses for the filling ; 1 cup New 

>ri classes, % cup sugar, butter the size of a butternut. 

..ivwr with vanilla. Boil until hard, pull thin, cut in small 

pieces. When cold dip in hot chocolate flavored with vanilla, if 

you like, sweetened a little. 

Grape Juice 

Ten pounds grapes, 2 quarts water. Boil ten 
minutes, strain and add 2 pounds of sugar. Let it *^f" r 
come to a boil, bottle in patent cork bottles. When 
you strain in the juice do not squeeze. 



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67 



Tomato Catsup 

For gallon strained tomatoes put, 

4 tablespoons salt % tablespoon allspice 

3 tablespoons black pepper 1- tablespoon red pepper 
3 tablespoons mustard 3 garlic 

Jg tablespoon cloves 1 pint vinegar 

Boil until of the required thickness; put the dark spices and 
garlic into a cloth to prevent the catsup from being dark. 

Tomato Sauce 

To 2 gal. strained tomatoes add 1 doz. onions, 8 green pep- 
pers, chopped fine with the onions, add after the juice has been 
boiled down somewhat; 10 tablespoons brown sugar, the same 
of salt, 6 large cupfuls white vinegar, or 8 of other vinegar. Boil 
all together one hour. Bottle and seal. 

Spanish Pickles 

One pk. green tomatoes, 1 doz. onions. Slice, sprinkle with 
salt and let stand over night and strain off the juice. Allow 1 Ib. 
sugar, % Ib. whole white mustard seed, 1 oz. ground black pepper, 
1 oz. ginger and one of cinnamon. Mix dry. 

Put a layer of tomatoes and onions in a kettle and sprinkle 
with spice, then tomatoes and so on until all are used. Cover 
with vinegar and let boil two hours, after which pack in small 
jars and set in the cellar. 

Green Cucumber Pickles 

Select 1 pk. of small, fresh cucumbers of uniform size. Wash 
in cold water. Place in crock and add 1 cup salt with cold water 
to cover. Let stand twenty-four hours. Drain from brine and 
scald cucumbers in a weak vinegar. Drain and pack either in 
crocks or Mason jars. 

Boil together the following: 

gal. vinegar 2 tablespoons allspice 

1 cup brown sugar 1 tablespoon cloves 

1 tablespoon powdered alum 1 oz. cinnamon 

2 tablespoons peppercorns 

Pour this over the cucumbers and seal. 



Green Tomato Pickles 



bu. green tomatoes 
large onions 



6 large peppers 

% Ib. white mustard seed 

2 tablespoons celery seed 

or more if liked 
Chop all together fine, put in layers, one of tomatoes, and 
onions and one of salt, using in all % cup of salt. Let stand over 
night, in the morning squeeze dry and put on to boil in 2 qts. 
vinegar. Cook until tender; when nearly done, add 1 Ib. sugar; 
put in cans. 

Currant Catsup 

5 Ibs. currants ? pint vinegar 

3 Ibs. sugar 1 teaspoon cloves 

One teaspoon cinnamon, one of salt and of allspice and one 
of black and red pepper mixed. Boil one and one-half hour. 

Oil Pickles 

Slice 100 uniform medium sized cucumbers without paring, 
slice very thin like shavings. Lay in salt three hours, using % 
sack of table salt; drain off all this liquor and if too salty, wash off 
with cold water; add 3 pints of small white onion sliced first in 
water with a piece of alum size of a small nut dissolved in it; pre- 
pare onions same time as cucumbers. 
3 oz. white mustard seed 1 oz. celery seed 

2 oz. white ground pepper 1 pt. pure olive oil 

Mix all together with the hands, then cover with cold vinegar. 
Can be used in a few days. Put in Mason jars. This makes 
nearly if not quite two gallons. 



Peach Pickles 

1 pint vinegar 



8 Ibs. peaches 
4 Ibs. sugar 

Stick 2 or 3 cloves in each peach. Add a few sticks of cin- 
namon. Cook till tender. Take them out on platter to cool. 
When cool put in jars. Pour the cold syrup over. Let them 
stand twenty-four hours then seal up. This is a good rule for all 
kinds of fruit pickles, if wanted rich; if not, use less sugar. , 




T will be a favor to us if you will mention GOLD MEDAL 
FLOUR to your friends. Ask them to give it a trial. 
Tell them of this Cook Book which can be obtained by 
sending us coupon attached to circular in each package. 
By recommending GOLD MEDAL FLOUR you can do us a favor 
and do your friends a good turn at the same time. 



68 







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MOST of us accept bread in much the same 
spirit as we breathe without any 
thought as to the good it does us, or 
what we would do if it were taken away. How- 
ever, since people eat bread 365 days in the 
year, and many of them three times a day, we 
wish to say something about its great value as 
a life-sustaiiier. 

As a matter of fact, white bread, made from 
GOLD MEDAL FLOUR, is more nearly a 
perfect food and will sustain life much longer 
than any other single ration, because its tissue- 
forming constituents and its energy-yielding 
portion are more nearly in the exact propor- 
tions demanded by the human system. 

The United States Government has made 
many experiments to determine the actual value 
of different food rations. In one case, for ex- 
ample, a student, age twenty-three, was fed on 
white bread and milk for a space of two days, 
gaining two pounds in weight in that time. 
He consumed 19io pounds of bread and 4% 
pounds of milk per day. Numerous experi- 
ments always yield approximately the same re- 
sults, and show that white bread has a digest- 
ibility value of 97%. 

The following table, coijiputed from figures 
given in Bulletin No. 142, 'United States De- 
partment of Agriculture, illustrates the com- 

Tke Purchasing Power of Ten Cents 


parative amount of nutritive material in white 
flour and some of the more common foods. 
This chart shows that ten cents invested in 
white flour will bring more nourishment to the 
human system than ten cents invested in any 
of the other foods listed. 
Obviously, then, any one who says that 
white bread is poor food is ignorant of the sub- 
ject in question. The workman demands, and 
always has demanded, white bread, because he 
has found by experience that he "can work 
better on it." Public opinion has always en- 
dorsed the white loaf, for good reasons. It is 
the great life-sustainer. It is clean and pure. 

When ordering flour remember that the 
quality sold under, the different brands varies 
greatly. GOLD MEDAL FLOUR is the 
best because every step in its manufacture is 
watched with the greatest care. Every ker- 
nel of wheat used in our mills is thoroughly 
washed, scoured, and dried before going to the 
grinding rolls, and our special method of tem- 
pering, toughens the bran coat so that it ""can 
be entirely separated from the wheat berry, thus' 
insuring a flour free from all particles of the 
indigestible wheat shell. 

In the grinding process GOLD MEDAL 
FLOUR passes through more than twenty-sets 
of steel rolls, each one of which grinds it very 
gently and evenly, so that all of the small flour 
particles are exactly the same size; therefore, 
when the liquid mixture used in making dough 
comes in contact with GOLD MEDAL 
FLOUR it strikes to the center of each parti- 
cle, thus causing an even and complete absorp- 
tion, which is essential to perfect rising. 

By our process of aeration the flour stock 
passing through the various machines is con- 
stantly agitated and subjected to currents of cool 
purified air. This not only makes the minute 
flour particles "sharp" and "granular" but 
also keeps the machine system sweet and sani- 
tary, and eliminates the possibility of dust and 
foreign matter. 
Everv pound of GOLD MEDAL FLOUR 
is sifted at least ten times through the finest 
silk cloth, made expressly for this purpose. 




NAME OF FOOD *""** wX 5 f 10 


\\ 

B 
E 

M 
M 
O 
C 

s 

B 
P 
C 


hj|L . llom . HBHBBBB^B 


pef round HB 


rvs per do/ Bj 


niton UK 





ysters per qt | 




H9B 


mnratt 


otatoes HSXZKim 


t-rcal breakfast foods M^RJHI 




( Arranged from figures given in Bulletin No. 142, United States Department of 
Agriculture. ) 



69 




70 



1 



SEND A COOK BOOK TO YOUR FRIENDS 




Years experience has taught us that the GOLD MEDAL COOK BOOK 
is appreciated by American Housewives. Time and. again have we received 
letters asking us to send a copy to some friend. In order that the sending of these 
books may be more convenient for our patrons, we print on this page four additional 
coupons which we will be pleased to honor upon receipt of ten cents for each book 
desired. Address all correspondence to 



WASHBURN-CROSBY CO., 



Minneapolis, Minn. 





z 



PH 
P 
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Cook Book Coupon 

Cut out this Coupon and send it to us wim 10 
cents in Silver or Stamps and we will send the 

GOLD MEDAL COOK BOOK to the address 

written below. WASHBURN-CROSBY CO. 

Minneapolis, Minn. 




Z 

O 

PH 
P 
O 
U 


Cook Book Coupon 

Cut out this Coupon and send it to us with 10 
cents iiw Silver or Stamps and we will send the 
GOLD-fitDAL COOK BOOK to the address 

written Below, WASHBURN-CROSBY CO., 

Minneapolis, Minn, 




2 


WRITE NAME AND ADDRESS PLAINLY. 




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WRITE NAME AND ADDRESS PLAINLY. 




PH 

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Street t No - 




PH 

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PH 
P 

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u 


Cook Book Coupon 

Cut out this Coupon and send it to us wim 10 
cents in Silver or Stamps and we will send the 

GOLD MEDAL COOK BOOK to the address 

written below. WASHBURN-CROSBY CO., 

Minneapolis, Minn. 




z 

O 

PH 
P 

O 
U 


J 

Cook Book COUDOM 

'' \ 

Cut out this Coupon and send it to us with 10 
cents in Silver or Stamps and we will send the 

GOLD MEDAL COOK BOOK to the address 

wriften below. WASHBURN-CROSBY CO., 

Minneapolis, Minn. 
A 




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WRITE NAME AND ADDRESS PLAINLY. 

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WRITE NAME AND ADDRESS PLAINLY. 


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Be sure you buy WASHBURN- CROSBY CD'S 

4 GOLD MEDAL FLOUR , with brand similar 

to print shown below. T i t i t t t t 





When 
You 
Buy 
Flour 





72 




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Cfje probuct of the gotten toijeat of tfte 
at Sorttjtoesft. gelecteb toitij unttrftta 
care out of l$e bast sfjipmcntsfpourpbeatS 
pear into tlje largedt primavy grain mar- 
bet in tl)t toorKs. % % . 

<| ^rounb into flour bp tfte intricate anb 
mtgtitp fipstem of tfje ^BKas^fturn-Croj*? 
jWills, tofiere eaejb Sin of tufje at to 
deansfb anb pasgeb in a golben stream 
of itd oton ober many s,ite of teel 
eacft grinbinj gently anb a little finer. 
tj Boton t!je line from on? macttne to 
another, untoucfjtfo ftp fjuman ftante, t^ru 
tlje purifier, tftru tfje sfilk bolting ttotfc 
into tjje automafit packer* anb tfjen in*a 
barrels anb gacfesf branbeb iuttfj tfje name 
of Ka$(bburii'Crofibp Co. 
jfUntr. %'%.' 
n%v^,ftt 0olb ^Webal jflour, the 
purnt, most nourtefH'ng, gtrcngtfxjtbiug 
foob in tfje toorlb. ''