641.509773
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UNIVERSITY OP
ILLINOIS LIBRARY
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LIBRARY f A6IUTY
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102 Fourth Ave.
Vf-w York 3. N. Y.
GOOD RECIPES
** Nothing lovelier can be found in woman than to study
household good.'''' — Milton.
PUBLISHED BY THE WOMAN'S SOCIETY OF THE
WINNETKA CONGREGATIONAL CHURCH
WINNETKA, ILLINOIS
Copyright, 1906
BY
The Woman's Society of the Winnetka
Congregational Church
Winnetka, Ili,
WE take pleasure in presenting this small
book, which in no sense assumes to be
complete, but contains a collection of choice and
selected recipes of friends and neighbors in our
own community. We wish to express our appre-
ciation of their kindness in sharing with us some
of their best recipes, and thus making the collec-
tion possible.
Breads
BREADS
" Not bread, nor meat, nor wine.
But f.re on hearths and cheer in gratejul heart.
Make home divine."
Donald G. Mitchell.
An Easy Way to Make Bread
Take 2 tablespoons flour, 2 tablespoons of sugar, and i of salt.
Scald by pouring over this i pint of boiling milk or water, let it
stand until cool and then add 2^ dry yeast cakes (not compressed) .
Boil I dozen good-sized potatoes, mash them and add 2
quarts hot water; put through a sieve, and when cool stir into it
the yeast made according to the above recipe, and put away
in a crock to stand a day or two before using. It will keep a
long time in winter, and for two or three weeks in hot weather,
if kept in a cool place. When ready to make bread take one
large coffee cup of mixture to a quart of flour and beat together
without any other wetting. Let rise, mould into loaves, and let
rise again. Jane E. Dale.
Steamed BroTvn Bread
One cup corn meal, i cup Graham flour, i cup rye flour, i
cup molasses, i pint sour milk, i teaspoon soda. Mix all to-
gether and steam three and one-half hours. Mrs. A. F. Irons.
Graham Bread
Three cups graham flour, 2 cups thick sour milk or butter-
milk, i cup molasses, i large teaspoon soda, i teaspoon salt.
Mix like cake and bake.
Good Recipes
Maiden Brown Bread
Two cups Indian com meal, i cup graham flour, i cup white
flour, I cup molasses, 3 cups warm water, i tablespoon soda,
I teaspoon salt.
Mix meal, flour, and salt. Dissolve soda in water and add
molasses. Pour on dry ingredients and beat quickly. Steam
in brown bread tins.
Raisins may be added if desired. This quantity fills five
one-pound tins, and requires only one and one-half hours steam-
ing in small tins, four hours for one large tin.
Mrs. B. S. Winchester.
Currant Buns
Scald a quart of milk, add J cup of butter, § cup sugar and a
little salt. When luke-w.arm add 2 well beaten eggs, ^ cup of cur-
rants, I yeast cake dissolved in i cup of luke-warm water, and
enough flour to make a dough as soft as can be handled. Cover
and let rise over night. In the morning shape the dough into
buns, lay them apart on buttered tins. Let rise until light. Bake
in a quick oveii from fifteen to twenty minutes. When done
brush the tops with the sweetened beaten white of an egg.
Mrs. C. S. Thome.
Nut Bread
Take i quart whole wheat flour, i pint white flour, i cup
pecans (cut fine), i tablespoon sugar, salt. Mix thoroughly.
Make sponge with 5 tablespoons white flour and i cake yeast;
when light turn it into the flour with i^ pints milk, which has
been scalded and cooled. Set it to rise, and when light form into
loaves, handling as little as possible. Let rise and bake one hour
in moderate oven. Mrs. Charles Eastman.
Breads
Boston Brown Bread
One pint of rye or graham flour, i pint corn meal scalded in
J quart boiling water, J quart sour milk, a little salt, i small
cup molasses, i rounded teaspoonful soda dissolved in water.
Steam four hours and dry in oven. Mrs. S. W. Crandall.
Quaker Oats Bread
Two cups boiling water, i cup molasses, J teaspoonful salt, J
yeast cake dissolved in ^ cup lukewarm water, i cup Quaker Rolled
oats, 4^ cups flour. Add boiling water to oats and let stand
one hour; add molasses, salt, dissolved yeast cake and flour; let
rise, beat thoroughly, turn into buttered bread pans, let rise again
and bake. This is improved by adding nuts.
Mrs. McCordic.
Good Recipes
HOT BREADS AND PAN
CAKES
"Full many a gem, which should have raised serene,
Burns to a crisp behind the oven door.
And many a sack of flour is born to burst unseen,
And waste its whiteness on the pantry floor ."
HA. E. A.
Wheat Muffins
One tablespoon butter, i tablespoon sugar, 2 eggs, 2 cups
flour, 2 teaspoons baking powder, i cup sweet milk, a little salt.
Rub butter and sugar together, add eggs well beaten, then the
flour and baking powder, and lastly the milk.
Hot Com Bread
One cupful of com meal, \ cupful of sugar, 2 tablespoonfuls
of melted butter, 2 eggs, i cupful of flour, i cupful of sweet milk,
I teaspoonful of baking powder, i teaspoonful of salt. Mix the
meal, salt, sugar and flour well together. Add the milk, then the
butter and the eggs well beaten, stirring vigorously as each is added.
Butter the tins in which the bread is to be baked, then add the
baking powder, stirring well, and bake thirty minutes. If pre-
ferred sour milk may be used instead of sweet milk, in which case
take J teaspoonful of soda instead of baking powder. If sour
cream is available, add a cupful of it, omitting the sweet milk and
butter, and again substituting soda for the baking powder. When
baked, cut into squares and serve on a napkin, folding the extra
length over the bread to retain the heat. Marietta Ellison.
Hot Breads and Pancakes
Corn Bread
Three-fourths cup of white corn meal, } cup of flour, 2 eggs,
I cup of sweet milk, i heaping tablespoon of butter, J teaspoon
salt, 2 teaspoons baking powder. Stir all together until light and
smooth, pour into a greased shallow pan and bake twenty or thirty
minutes. C. C. P.
Commeal Pancakes
Two cups corn meal, i large cup flour, 2 eggs, little syrup, salt.
Enough sour milk (sweetened with soda) to make them quite thin.
Bake on griddle. Mame McFarlin.
Corn Fritters
Two eggs well beaten, 2 tablespoons cream, i teaspoon sugar,
6 ears com cut and scraped from cob, 2 tablespoons flour, in which
has been sifted a teaspoon baking powder, pinch of salt. Fry like
griddle cakes. Emaroy J. Smith.
Oatmeal Gems
One cup oatmeal soaked over night in a cup of sweet milk, add
I cup sour milk sweetened with a teaspoonful soda, and i cup
of wheat flour and a little salt. Bake quickly.
Mrs. W. V. Cull.
10 Good Rec ip e s
SOUPS
Cooks, I am convinced, are horn, not made"
Julia Marlowe.
Bouillon
One chicken, boiled the day before using. Get all the grease
off the second day. 4 lbs. of cut-up beef, 5 eggs, crushed shell
and all, i allspice, i clove, 3 bay leaves, i carrot, medium size,
I onion, medium size, pinch of cayenne pepper, salt to taste, \ tea-
spoon mace. Mix all together with the hand after you add to
chicken stock. Cook two hours. Do not boil. Strain while hot.
Kinsley's recipe. Given by Mrs. Wm. M. Hoyt.
Okra Gumbo
Put into a saucepan a spoonful of pure lard and one of flour.
Stir it well until it is a light brown. Chop an onion into small
pieces and put them in. Cut up a fat capon or chicken into a
quart of boiling water and leave it on the fire for two and one half
hours. During that time you take either a can of okra or the
fresh okra and chop it up a bit. Put it in a saucepan with a little
water and let it simmer one-fourth of an hour, stirring all the time.
Then add to it either six fresh tomatoes or | can and cook slowly
for an hour, uncovered. When your gumbo has cooked 2 J hours
take it off, let it cool, and skim off all grease. Put back in sauce-
pan, add tomatoes and okra and simmer for an hour, or, until the
okra is thoroughly cooked. Serve hot, and eat with dry rice served
in a separate dish.
From Mrs. Callahan's Creole Cook Book.
Soups 11
Pea Soup
Pick over and wash i quart of dried peas, and soak over night
in 3 quarts of cold water. In the morning pour off all this water,
put the peas into the soup kettle with 7 quarts of cold water, i
pound of salt pork, 3 cloves, 2 large onions, and i teaspoonful of
celery salt. Boil gently for seven hours, stirring often, and at the
end of that time rub the soup through a fine sieve. Return it to
the kettle and add 2 bay leaves and 2 sprigs of parsley tied to-
gether. Add a pint of milk or cream, and after the soup boils up
serve with toasted bread cut into dice. Mrs. Rudolph Matz.
Pea Soup with Rice
Boil I teaspoonful of rice. Cook until tender i pint or i can
of peas. Add to the rice and peas i pint of hot water and let boil,
then remove from the fire and stir in quickly the yolk of i egg,
beaten with i pint of cream. Salt and pepper to taste. This may
or may not be rubbed through a colander. Mrs. Frank Bissell.
Mock Bisque Soup
One half can of tomatoes, i teaspoonful of corn starch, i quart
of milk, I teaspoonful of salt, J cup of butter, J salt spoonful of
pepper. Stew the tomatoes until soft enough to strain easily.
Boil the milk in a double boiler. Cook i teaspoonful of the butter
and the cornstarch together in a small saucepan, adding enough
of the hot milk to make it pour easily. Stir it carefully into boiling
milk and boil ten minutes. Add the remainder of the butter in
small pieces and stir until well mixed. Add salt and pepper and
the strained tomatoes. If the tomatoes be very acid, add ^ salt
spoonful of soda before straining. Serve very hot.
Mrs. C. C. Blatchford.
12 Good Recipes
Veal Soup
Put a knuckle of veal into 3 quarts cold water, salt, and add i
tablespoon rice, boil slowly 4 hours, beat yolk of i egg, and mix
with it i cup cream, adding small piece of butter. Strain stock
over this, stirring all the time. Serve at once. Mrs. J. G. Weart.
Noodles
Two eggs, I tablespoonful water, pinch of salt. Mix and stir
into it enough flour to knead into a stiff dough. Divide into two
pieces, roll as thin as possible, then put aside about an hour to dry.
When dry, fold up and cut with a sharp knife very thin. Leave to
dry longer, and cook in soup or salt water twenty or thirty minutes
when wanted. Agnes Graves Zoellin.
Rice Tomato Soup
Boil one pint of tomatoes fifteen minutes with a bay leaf, slice
of onion, salt, little sugar and red pepper. Strain and add one
quart of rice water. Boil five minutes. Just before serving
add butter.
(After boiling rice strain through colander and use water for
soup.) Lucy W. Bulkley.
A ROAST A LA MODE
" Pluck off the f eatners of vanity and priae — but do
it gently ~ that you may not injure tne self-respect, as
usually a bird of this feather does not nave an over-
aDundance of tnat quality. Clean carefully, removing
injured innocence, self-pity. Singe the pin-feathers of
self-deception over a blaze of trutn. Baste frequently
witn its own good temper and common sense, if any
ooze out. Gamisk witk patience and appreciation and
place in position for serving."
[13]
14 Good Recipes
ENTREES
''Eating is a pretty frequent and a pretty important
thing, after all. There's no reason why it shouldn't
be pleasant."
Canape Lorenzo
To a small cup of rich cream sauce, add one can of crab meat;
cook for a few moments, stirring to prevent burning. Add i
teaspoonful of Worcestershire sauce and yolks of four eggs, then
set aside to cool. When ready to serve take a piece of toast for
each person, cover thickly (heaping) with the crab-meat, sprinkle
with grated cheese (as much as will remain upon the rounded
surface), put a little butter on top, and then put in oven until
brown and serve hot with pieces of lemon. Alice R. Butz.
Mexican Eggs
Take canned Mexican peppers and scald on stove for ten
minutes. Put each pepper into a small cup to hold it in shape and
drop into each pepper an egg. Put the cups into a pan of water
and bake until the eggs are set. Turn peppers onto a platter
and serve with cream gravy. Mrs. James Houghteling.
German Apples
Take i cup raisins, i cup English walnuts, ^ cup sugar, ^ tea-
spoonful cinnamon. Chop all together quite fine. Pare and core
12 apples and stuff with this mixture. Place in pan with a little
water and bake i^ hours in slow oven, basting frequently.
Mrs. James Houghteling.
Entrees 15
Cheese Souffle
2 tablespoons butter, J teaspoon salt, i heaping tablespoonful
flour, dash of cayenne, ^ cupful of milk, 3 eggs, i cupful grated
cheese. Put the butter into a saucepan; when it is melted, stir
in the flour and let it cook a minute (but not color), stirring all
the time; add one half cupful of milk slowly and stir till smooth,
then add salt and cayenne. Remove from the fire and add,
stirring constantly, the beaten yolks of three eggs and the cupful of
grated American or Parmesan cheese. Replace it on the fire, and
stir until the cheese is melted and the paste smooth and consistent
(do not cook too long, or the butter will separate). Pour the
mixture on a butter dish and set away to cool. When ready to
use, stir into it lightly the well-beaten whites of the three eggs; turn
it into a pudding dish and bake in a hot oven for twenty to thirty
minutes. Do not open the oven door for ten minutes; do not
slam the oven door; do not move the souffle until after fifteen
minutes ; serve it at once when done. Like any souffle, it must go
directly from the oven to the table, or it wiU fall.
Mrs. Morris Greeley.
Baked Beans Recipe
Wash the beans and soak them over night. Boil them slowly
until tender, changing the water several times. Boil with them
a small piece of salt pork, a bay leaf, and an onion. Remove them
from the water when the skin will break easily; put them in a
bean-pot, bury in them ^ lb. salt pork, with rind scored; sprinkle
with salt and pepper. Pour over them a tablespoonful of molas-
ses and enough salted water to cover them. Cover the pot closely
and place it in a slow oven to cook for six to eight hours.
Mrs. Morris Greeley.
16 Good Recipes
Virginia Com Pudding
Cut the grains from 9 ears of tender sweet com, add 2 eggs,
beaten light, i teaspoonful sugar, a heaping tablespoonful of
flour and a moderate one of butter, i pint of milk, and salt and
pepper to taste. Bake one-half or three-fourths of an hour until it
is a nice brown on top. Mrs. Watt.
Curried Tomato
Six tomatoes, J pint cream, 2 tablespoonfuls butter, i teaspoonful
curry, i tablespoon flour, salt. Put tomatoes (cut crosswise in
halves) in the butter. Let cook together for few minutes. Pile
up tomatoes on one side of the dish, and into the liquid stir the
paste, made of the flour, curry, cream and salt. Add tomatoes
and let simmer together a moment. Mrs. James Fentress.
Spanish Stew
Three cups cold lamb or veal, cut in pieces the size of a walnut,
I can of tomatoes, pulp and juice without the seed, i teaspoonful
salt, I teaspoonful French mustard, i salt spoonful paprica,
I tablespoonful Worcestershire, 2 drops Tabasco sauce, lump of
butter if meat be lean, piece of an onion the size of a hazel nut.
Cover with water and simmer for three hours. Thicken and
serve with plain boiled rice. Mrs. G. H. Connor.
HASH
""^ Mix equal parts or flattery and a ''musn of conces-
sions together and brown over a fire of self-interest.
*" Tnis aisn is often eaten with relisn, but cannot be
recommenaea as a wliolesome one/'
[17]
18 Good Recipes
MEAT LOAF, CROQUETTES
"It's poor eating where the flavor oj the meat lies in
the cruets^ — George Eliot.
Veal Loaf
Three and a half pounds lean veal and J pound salt pork,
chopped fine; 8 tablespoonfuls cracker crumbs, 2 eggs, butter size
of an egg, i tablespoonful pepper, i tablespoonful salt. Mix
together into form of loaf. Put crumbs and bits of butter on top.
Set in the oven with water in the pan and baste often. Bake two
hours. Mrs. R. M. Graves.
Beef Loaf
One pound raw (or rare) chopped beef, 3 large crackers rolled
and sifted, \ teaspoon salt, J teaspoon pepper, i well-beaten egg.
Work until all is thoroughly mixed. Press into bowl and turn
out on buttered tin. Rub a little butter over it and pour on a
large cup of canned tomatoes. Bake J of an hour, basting fre-
quently with the tomato. Serve hot. Lilian L. Cole.
Salmon Loaf
One 2 pound can salmon, i cup bread crumbs, 4 eggs, 3
tablespoons butter, pepper and salt. Steam one hour in a bread
tin. When ready to serve pour over it sauce made of i can
tomatoes, strained and thickened with butter and flour, salt
and pepper. Lilian L. Cole.
Meat Loaf, Croquettes 19
Meat Loaf
Three pounds lean meat .chopped fine, 2 eggs, 8 crackers
rolled, Kenosha or Boston, ^ small cup water, i tablespoon salt,
I small tablespoon pepper, i nutmeg. Mix thoroughly, bake
slowly one and a half hours. Mrs. Jesse B. Alton.
Croquettes
One pint milk, scalded ; 2 level teaspoonfuls butter, 4 heaping
tablespoonfuls flour or 2 of cornstarch, ^ teaspoonful salt, ^ tea-
spoonful celery salt, J salt spoon white pepper, trifle of cayenne.
Place the butter in a granite saucepan, and when it bubbles add
the flour or cornstarch and stir until well mixed. To this add
J of the hot milk and stir as it boils and thickens; then add J of the
remainder and bring again to a boil, and when perfectly smooth
add the rest of the milk. It should be very thick when done,
almost like drop batter. Stir in the salt, celery salt, and pepper.
Mix in while hot with the fish or meat which has already been
seasoned. If more highly seasoned sauce is desired use J a sliced
onion, 3 sprigs of parsley, 2 allspice, and scald with the milk. A
stalk of celery may be cooked in the milk instead of the celery
salt. Mrs. R. M. Graves.
20 Good Recipes
PICKLES AND JELLIES
^'Who peppered the highest was surest to please.'^
To Pickle Cucumbers
Wash with care and put into a crock. Make a weak brine
(about a handful of salt to ij gallons of water). When scalding
hot pour this over the cucumbers, and cover. Repeat this process
three mornings in succession, taking care to skim thoroughly.
On the fourth day have ready a porcelain kettle, with vinegar, to
which has been added a piece of alum the size of a walnut. When
scalding hot put in as many cucumbers as may be covered with the
vinegar; do not let them boil, but skim out as soon as scalded
through, and replace with others, adding from time to time a
little more alum. Drain well, pack into jars and pour over them,
while hot, about J of the vinegar, necessary to cover them, in which
has been scalded spices, mustard seed, pepper pods, horse radish
roots, and a handful of brown sugar. - Fill up with cold vinegar
and when thoroughly cold cover with a doth and plate. To make
the cucumbers green place grape leaves among them while prepar-
ing them in the brine and vinegar. If green peppers are used
prepare them also with the cucumber in the brine to prevent
them getting soft. J. E. D.
Pickled Beets
Boil young beets until tender; slice and place in glass jars.
To I quart vinegar add } pound sugar, \ teaspoon salt. Boil
two minutes, turn over the beets and seal while hot.
Mrs. Charles Eastman.
Pickles and Jellies 21
Muskmelon Pickle
Choose small, hard melons, which will not ripen; pare and
slice. To each lo pounds allow 3 J pounds granulated sugar,
3 pints cider vinegar, a good handful of whole cinnamon, some
cloves and allspice. Boil twenty minutes, dip out spice and pour
hot over the melon. Repeat after twenty-four hours. The
third morning cook the melon in the liquor until tender, dip out,
and boil the liquor and spice down to a thick syrup, remove most
of the spice and turn symp over the melon. Mame McFarlin.
Oil Pickle
Twelve cucumbers sliced thin without peeling; 6 onions sliced.
Put § cup salt on both and let stand for 2 hours. Drain and
rinse with cold water and then add, i pint vinegar, § cup white
mustard seed, ^ cup black mustard seed, 2 tablespoons celery
seed. Put in glass jars. When serving add olive oil to taste.
Mrs. Landon Hoyt.
Tomato Soy for Cold Meats
One peck ripe tomatoes, peeled; 4 green peppers, 4 large onions.
Chop and boil all together for one hour. Add ^ teacup salt, 2
teaspoonfuls cinnamon, 2 teaspoonfuls cloves, 2 cups sugar, i
small teaspoonful black pepper. Let boil hard, then add one
quart vinegar and take immediately from fire; seal while hot.
Belle W. Thome.
Strawberry Jelly
One and a half pint berries, after they are washed and capped ;
I pint sugar, J cup water. Boil sugar and water until it threads,
then add berries and boil twenty minutes. This will make five
glasses of jelly. Catherine C. Poarch.
^'^ Good Recipes
India Pickle
Two ounces ground ginger, 2 ounces mustard, 2 ounces salt,
I ounce mustard seed, i ounce tumeric — this you have to get
of the druggist — i ounce black pepper, a very little cayenne, 2
quarts of vinegar. Boil together for a few minutes. Put any
kind of pickles into this, excepting onions. I make my other
pickles, then take from the jars and put into this preparation,
when it is cold, small cucumbers, cauliflower, beans or anything
that I have. Onions destroy the flavor. You can keep putting
in as your jar becomes empty. No need of heating it over. It
makes a yellow pickle, like chow-chow. Mrs. Shackford.
Pickled Peaches
Skin peaches by dipping in hot water. Make a syrup of i quart
wine vinegar, 7 pounds sugar, whole cloves and stick cinnamon
put into bags. Mrs. Landon Hoyt.
Grape Marmalade
One quart grape juice, after grapes are colandered, 2 pints
sugar, ^ pound seeded raisins, \ pound English walnuts, chopped
fine. Boil until it thickens. Mrs. Landon Hoyt.
Wild Crabapple Jelly
Wash the apples in soap suds, rinse well and bring to a scald
in weak soda water. Drain and rinse, then again cover with
clear water and boil until the fruit breaks up. Then strain off
juice, and allow i cup sugar to each cup of juice. Boil and skim
fifteen minutes before adding the sugar, w^hich has been heating in
the oven during the boiling. Then boil the juice again fifteen
minutes unless it jells sooner. The remainder of the fruit may
be separated from the cores and made into a spiced marmalade to
be eaten with meats. Jane E. Dale.
Puddings 23
PUDDINGS
"Cold pudding settles one's love." — Proverb.
Peach Delight
Pare, cut in halves, and stone, a dozen fine, ripe peaches, reserv-
ing few of the pits. Boil the pits in half a cupful of water for
fifteen minutes, then strain. Mix well together a generous half
cupful of sugar and a tablespoon of flour. Butter a deep pudding
dish well, put in a layer of peaches, sprinkle with sugar, dot with
bits of butter, cover with another layer of the peaches and proceed
in this way until all are used. Pour over the water which was
strained off the pits. Make a nice biscuit crust for the top, roll
out about half an inch thick, place it over the fruit, make several
incisions to allow the steam to escape and bake in a moderate
oven. In serving cut the crust in pieces as for pie, put the fruit on
top and cover with whipped or plain cream.
Mrs. C. S. Thome.
Spanish Cream
One-fourth box gelatine or i tablespoon granulated gelatine, 3
cups milk, whites 3 eggs, yolks 3 eggs, ^ cup sugar (scant) , \ tea-
spoon salt, \ tablespoon lemon juice or i teaspoon vanilla. Scald
milk with gelatine, add sugar, pour slowly on yolks of eggs, slightly
beaten. Return to double boiler and cook until thickened,
stirring constantly. Remove from range, add salt, flavoring, and
whites of eggs, beaten stiff. Turn into individual molds. Serve
with cream. More cream will be required if large moulds are
used. Mrs. Allsebrooke,
24 Good Recipes
Graham Pudding
One cup molasses, i cup milk, i even teaspoon soda, i\
cups Graham flour, i cup raisins, i small teaspoon cinnamon, ^
nutmeg, J teaspoon of salt. Piece of butter size of walnut. Put
butter in pan it is cooked in. Steam three hours. Sauce, yolk
of I egg, I cup sugar. Mrs. J. B. Alton.
Brown Betty Pudding
Spread in the bottom of a baking dish a layer of bread crumbs
and scatter bits of butter over them. Cover this with a layer of
sliced or chopped apples, sprinkled with sugar and cinnamon.
Over this spread another layer of the bread crumbs, and so pro-
ceed until the dish is full, the last layer being of crumbs and
butter. Lastly, pour in around the edges i cup of hot water.
Cover until the apples are nearly cooked, and then leave brown on
top. Eat with sugar and cream. Jane E. Dale.
Cranberry Pudding
Half cup butter, i cup sugar, 3 eggs, 3 J cups flour, ij table-
spoons baking powder, ^ cup milk, i^ cups cranberries. Cream
the butter, add sugar gradually, and eggs well beaten. Mix and
sift flour and baking powder, and add alternately with milk to
first mixture, stir in berries previously washed, turn into buttered
gem pans and bake twenty-five minutes. Serve with Foamy
Sauce.
Foamy Sauce
Two eggs, whites; i cup pulverized sugar, ^ cup butter, juice of
^ lemon. Cream butter, add sugar gradually, and the lemon
juice. Just before serving add whites, stiffly beaten.
Inez M. Cutter.
Puddings 25
Chocolate Souffle
White of 8 eggs, 8 tablespoons sugar, 8 tablespoons chocolate,
grated; a little salt. Beat eggs very light, add sugar and choco-
late mixed. Bake till pufifed well and serve promptly with
cream. B. M. de Windt.
Tapioca Pudding
Pour I cup water over 6 tablespoonfuls tapioca, and when well
softened add i quart milk, a little salt and a small piece of butter.
Boil in a double boiler until clear, then stir in } cup sugar and the
beaten yolks of 3 eggs, and cook until it thickens like custard.
Take off the fire, add flavoring, and lightly stir in the whites of the
eggs, which have been beaten to a stiff froth. J. E. D.
Lemon Pudding
Two lemons, ij quarts sweet milk, i heaping pint of bread
crumbs, i cup sugar, and 6 eggs. Soak the bread crumbs in the
milk. Use all the yolks and the whites of 2 eggs in the pudding.
When baked cover with frosting made from the whites of the 4
eggs and a large tablespoonful powdered sugar. Eaten with cream
and sugar, and good hot or cold. J. E. D.
Mother's Bread Pudding
Butter several small slices bread, place in pudding dish. Cover
with one quart of milk, 3 eggs, pinch of salt. Bake until brown ;
allow about half hour for baking. Serve with hard sauce.
Hard Sauce
One coffee cup powdered sugar, J teacup butter, beaten to
cream; add beaten white of one egg, J teaspoon vanilla.
Emaroy J. Smith.
26 Good Recipes
Suet Pudding
One cup finely chopped suet, i cup molasses, i cup milk, 3
cups flour, I teaspoon soda, ^ teaspoon salt, ^ cup chopped raisins,
^ cup currants, ^ teaspoon each ginger, cloves and nutmeg; i
teaspoon cinnamon. Mix and sift dr}' ingredients, add molasses
and milk to suet, combine mixtures, add chopped fruit. Turn
into buttered molds, cover and steam three hours. This makes
four baking powder tins full. Serve with egg sauce.
Egg Sauce
One cup sugar, i egg, i lemon, juice and grated rind. Beat egg
and sugar together until light, add ^ pint boiling water, let come
to a boil, remove from fire and add lemon juice and rind.
Mrs. E. J. Allsel^rooke.
Apple Tapioca Pudding
Three-fourths pearl tapioca, soaked over night in i quart of
water. Cook in double boiler until clear and will pour like cream.
Add } cup sugar, a small piece of butter, a little nutmeg, and salt.
Mix well together and pour into a baking dish, which has been
buttered and half filled with sliced apples. Bake and serve with
cream. Jane E. Dale.
English Plum Pudding
One pound suet, i pound raisins, i pound currants, J pound
soda crackers, J pound citron and small piece of candied lemon
peel, I pound brown sugar, i teaspoon salt, i tablespoon molasses,
I pint milk, 6 eggs, spices to suit. Figs and nuts may be added
if desired, also wineglass of brandy. Put in molds and steam
five hours. Mrs. C. S. Thome.
Puddings
Black Pudding
One cup molasses,.! cup butter, 2 cups flour, i cup sour milk,
4 eggs, I teaspoon soda, nutmeg and salt. Mix sugar and butter
to a cream, add eggs well beaten, then molasses, then seasoning,
then flour and sour milk, and lastly the soda, in a little warm
water. Steam three hours.
Sauce
Half cup butter and i cup sugar, mixed to a cream. Put
i^ teacups water in a sauce pan, and when it boils, thicken with
cornstarch to the consistency of cream. Take from the fire
and stir rapidly into it the butter and sugar. The sauce should
be like white foam. Flavor to taste. Mrs. R. M. Graves.
Baked Indian Pudding
Boil 2 cups of milk, and while hot, sprinkle into it ^ cup corn-
meal and boil 15 minutes. When cooked enough, beat into it
I egg and ^ cup sugar, salt, flavoring, fruit if desired, and bake
one hour. Mrs. S. Gilbert.
Date Souffle
One cup sugar, i cup English walnuts, i cup dates, i tablespoon
flour, I teaspoon baking powder, 2 eggs. Cut nuts and dates in
small pieces. Bake in moderate oven twenty minutes. Use 7x12
tin. Serve cold with whipped cream.
Mrs. Charles Eastman.
28 Good Recipes
PIES
' There is a knack in doing many a thing
Which labor cannot to perfection bring —
Therefore, however great in your own eyes.
Accept these hints regarding making pies.'*
Mince Meat
Four bowls chopped apples, 2 bowls chopped meat, J pound
chopped suet, 4 teacups molasses, 2 large teaspoons cinnamon,
2 large teaspoons cloves, 2 nutmegs, 2 pounds rasins, i pound cur-
rants, i pound citron cut fine, 2 quarts boiled cider, or fruit juice
from pickled peaches. Sugar and salt to taste.
Mrs. Jesse B. Alton.
Pineapple Pie
Yolks of 2 eggs beaten with J cup of sugar, J can (small) of
grated pineapple and milk for one good-sized pie. Bake with
one crust. When cool, frost with the whipped whites, 2 tablespoons
of granulated sugar and very little lemon juice. Return to oven
for a few minutes. Mame McFarlin.
Lemon Pie
Six eggs, I J cups sugar, 3 lemons, (juice and yellow of rind
5 cups of cold water, 4 even tablespoons cornstarch, butter size of
egg, salt. Put the yellow of the eggs into a double boiler and beat
into them the sugar and lemons, then add the cornstarch dissolved
in a little cold water, the butter and the water, and stir until cooked.
This will fill two pies.
Pies 29
English Cherry Pie
One cup lard and butter mixed, 2 cups flour, i teaspoon salt.
Work the shortening into the flour with a knife, mix with sufficient
ice water to hold together, handling as little as possible. Line
the sides of a deep earthen baking dish, fill two-thirds full with
stoned cherries, add two cups sugar and place i small cup (inverted)
in the center of the dish. Cover with a thick top crust, no bottom
crust being used. Spread over the crust a liberal coating of lard
or butter before placing in oven. Mrs. C. S. Thome.
Lemon Pie
One lemon (grate rind and juice) i cup cold water, i cup sugar,
I large tablespoon cornstarch, butter size of walnut, 3 eggs. Put
water, sugar and cornstarch on fire and stir until thick, adding
yolks and lemon last, pour into crust which has been previously
baked, and spread whites of eggs beaten stiff, and sweetened to
taste, over top and brown slightly. Lilian L. Cole.
Squash or Pumpkin Pie
Mix I cupful each of milk and dry steamed pumpkin, J cupful
sugar, 2 tablespoonfuls each of molasses and melted butter, one
teaspoonful of ginger, 2 eggs slightly beaten, i teaspoonful cinna-
mon and ^ teaspoonful of salt. Pour into a pastry-lined plate
and bake in a moderate oven for forty-five minutes.
Lilian L. Cole.
Apple Custard Pie
I pint of sweet milk, 3 grated sweet apples, 2 well beaten eggs,
a little salt, and sugar and nutmeg to taste. Bake with under
crust only.
30 Good Recipes
FROZEN DESSERTS
^'Glittering squares oj colored ice
Sweetened with syrups.
Tinctured with spice;
Creams and cordial and sugared dates."
Cafe Parfait
One quart of thick cream, i scant cup powdered sugar, ^ pint
of black coffee. Place dish containing this mixture in a pan of
ice water and whip, draining and whipping again until all has
been whipped. Pour carefully into a packed freezer and let stand
for three hours.
I ate a delicious grape ice cream not long since, but all the in-
formation I could gain from the cook who made it was that she
used 2 cups of grape juice to i cup of cream and made exactly as
plain vanilla ice cream. It was new to me and very delicious, but
I have not yet tried it at home. Mrs. Frank Bissell.
Pineapple Sherbet
One and J quarts of water, i pint of sugar, i can of grated pine-
apple and the juice of three lemons. Beat the whites of 3 eggs
very stiff, add to mixtiu-e and freeze. Mrs. William Boyden.
Peach Mousse
One quart cream, 2 cups sugar, 12 peaches. Whip the cream,
add sugar and peaches chopped fine. Pack in freezer and let stand
four hours. Mrs. H. M. Anning.
Frozen Desserts 31
Maple Mousse
Four eggs, j cup of maple sugar, i pint of cream. Beat yolks
of eggs very light, pour on them the hot syrup. Cook in double
boiler, stirring constantly, till it thickens. Take from fire and
beat, in pan of ice water, till cool. Add the whipped cream and
whites of eggs (it is not necessary to use the whites). Turn into
mould and pack with ice and salt. Let stand four hours.
Mrs. James Fentress.
Delicious Cherry Ice Cream
One quart of cream, i quart of preserved cherries, i teaspoonful
of vanilla. Whip the cream until stiff. Add vanilla, and just at the
moment of freezing add the preserved cherries. Sometimes the
cherries do not make it sweet enough, and that must be determined
by tasting. Mrs. G. H. Conner.
Frozen Eggnog
One pint cream, i cup sugar, 4 eggs, 4 tablespoons sherry, i
tablespoon brandy, i teaspoon Maraschino wine; beat yolks of
eggs and sugar, add cream. Whites of eggs, beaten separately,
and added just before freezing. This recipe will serve eight.
Mrs. Douglas Smith.
32 Good Recipes
CAKE
' With weights and measures just and true.
Oven oj even heat,
Well buttered tins and quiet nerve,
Success will he complete. ^^
Crumb Cake
One cup granulated sugar, i cup pastry flour, } cup butter.
Mix thoroughly with the hand. Now to the above add: i egg,
I cup chopped raisins, i cup sour milk, i teaspoon of soda dis-
solved in a two teaspoons of warm water. Lastly, i more cup
of flour, stirring in the last named ingredients with a spoon. Bake
in layers or . a solid. Mrs. Weaver, of Cleveland, gave me this,
and it is fine. C. C. P.
Maud S. Cake
One and one-half cups of sugar, J cup of butter, J cup of milk,
ij cups of flour, 3 eggs. Cook together the following: 8 table-
spoons of grated chocolate, 5 tablespoons of sugar, J tablespoon
of milk. When cool stir into the cake with J cup of flour and 2
teaspoonfuls baking powder. Bake as a loaf or layer cake. Use
any frosting. Mrs. Landon Hoyt.
Fruit Cake
One pound brown sugar, i pound flour, 14 ounces butter, 2
pounds currants, 2 pounds raisins, i pound citron, i cup molasses,
I cup brandy, 10 eggs, i nutmeg, i teaspoonful cloves, i teaspoon-
ful rose water, i teaspoonful soda. Bake i\ hours.
Mrs. G. W. Heath.
Cake 33
Chocolate Cake
Two eggs, I J cups sugar, § cup butter, i cup sweet milk, 2
heaping cups flour, 3 teaspoons baking powder, J cup grated
chocolate. Mrs. J. E. Hyde.
Chocolate Cake
Half coffee cup butter, i coffee cup sugar, | coffee cup sweet
milk, 4 eggs (leaving out whites of three for your chocolate), 1}
coffee cups flour (measiured before sifting), J teaspoonful vanilla,
2 teaspoonfuls baking powder, § teaspoonful salt. Sift flour, bak-
ing powder and salt together, cream butter and sugar thoroughly.
Add the eggs (that is the yolks and the one whole egg), beaten well,
milk and flour alternately. Bake in jelly tins, well buttered, in a
hot oven.
Chocolate Part
Six tablespoonfuls of scraped Baker's Chocolate, ij coffee cups
powdered sugar (free from lumps), whites of 3 eggs, i teaspoonful
vanilla, 2 tablespoonfuls hot water. Put the chocolate and 8 table-
spoons of powdered sugar into double boiler, or saucepan, with
two tablespoons of hot water, cook until smooth and glossy, stir-
ring all the time, then remove from stove. Beat the remainder of
the sugar into the whites, with teaspoon, stir this into chocolate
mixture, and lastly add vanilla. Let it cool before spreading.
Mrs. Frank Ogden Magie.
White Cake
Two and one-half cups of sifted flour, i cup sugar (G.), i cup
sweet milk, J pound butter, 3 eggs (whites), i teaspoon of cream,
level teaspoon soda, J teaspoon salt, flavoring. Cream all in-
gredients except milk and eggs, add milk and beat; then fold in
the beaten whites. Mrs. Charles Eastman.
34 Good Recipes
Othello Cake
One cup sugar, J cup butter, J cup milk, i oz. chocolate, J tea-
spoon vanilla, i j cups flour, i teaspoon baking powder, 2 whites
of eggs, 4 yolks. Scrape chocolate, add 3 teaspoons of the sugar,
and I teaspoon water, stir over fire till smooth. Add with
vanilla, to creamed butter and sugar. Add beaten yolks, beaten
in flour sifted with baking powder, then beaten whites. Bake in
layers or in one cake, as preferred. Frosting: Beat 2 cups pow-
dered sugar into 2 whites, add 2 ozs. melted chocolate, i teaspoon
vanilla, and i pint chopped walnut meats. This is enough for a
four-layer cake. Mrs. B. S. Winchester.
Coffee Cake
One cup sugar, J cup molasses, J cup butter, J cup cold coffee,
2i cups flour, 2 eggs, i teaspoonful soda, i teaspoonful cloves, i
teaspoon ful cinnamon, i cup raisins, i cup currants, J pound
citron. Dissolve soda in coffee.
Sponge Cake
Weigh 10 eggs; allow their weight in flour. Beat the yolks
light, whip the sugar into them, stir in half the grated peel and all
the juice of a lemon, then the flour, lastly the whites folded in
lightly. Bake in a loaf tin in a very steady oven.
Mrs. J. O. Parker.
Sponge Cake
Yolks of 3 eggs beaten light, i cup sugar, 3 tablespoons hot
water. Add i level cup flour into which i teaspoon baking powder
has been sifted. Flavor, then fold lightly in the whites of the eggs,
which have been beaten stiff. Bake in little cake tins in a quick
oven. Mrs. C. Prouty.
Cake 35
Chocolate Cake
*■
One-half cake chocolate cooked in a scant cup of milk, i pint
pulverized sugar mixed with yolks of 4 eggs. Add to this mixture
whites of eggs beaten stiff, i teaspoon vanilla or lemon, i cup
sifted flour, large ^ teaspoon baking powder. Bake in shallow
pan. Do not heap cup of flour. Cook chocolate enough to
thoroughly dissolve it.
Afternoon Tea Cake
Into I cup cf sugar mix i teaspoon baking powder. Beat the
yolks of the two eggs until light and add. Then add cup by cup
2J cups Quaker oats. Flavor with vanilla or chopped raisins, or
almonds. Lastly, add the whites of the twd eggs beaten till creamy,
but not stiff. Drop with teaspoon on buttered pans, leaving two
inch space between, and bake in slow oven.
Mrs. Carlton Prouty.
Spice Cake
{Without eggs. From Good Housekeeping.)
One cup sugar, J cup butter, i cup sour milk, 2 cups flour,
sifted with i teaspoon soda, i teaspoon cinnamon, J teaspoon of
cloves, ^ nutmeg grated, i cup floured raisins. Bake in a steady
oven, preferably in a long, narrow deep tin.
Mrs. B. S. Winchester.
Velvet Sponge Cake
Two eggs beaten very light, add i cup sugar, in J cup sifted
flour, with I teaspoon baking powder, J scant cup boiling
water mixed in slowly. Put in buttered tin and in the hot oven at
once. By the addition of one more egg any layer cake can be made,
using whites for the frosting. Lilian L. Cole.
36 Good Recipes
Spice Cake
One and one-half cups sugar, i cup butter, i cup aour milk,
2i cups flour (or less, try it), yolks of five eggs, whites of 2, 2 tea-
spoonfuls cinnamon, i teaspoonful cloves, little nutmeg, i cup
chopped raisins, i teaspoonful soda. Mrs. Alton.
Hickory Nut Cake
One and one-half cups sugar, i cup butter, j cup sweet milk, 2
cups flour, 2 teaspoons baking powder. Whites of 4 eggs well
beaten, i cup broken nuts added last. Mrs. J. B. Alton.
Gingerbread, Cookies, Doughnuts 37
GINGERBREAD, COOKIES,
DOUGHNUTS
AUNT CELIE'S GINGERBREAD
*' How I make dot good gingerbread ? O, I jes' makes
ity Miss, jes' makes it. How you make it ? Well,
now, Miss, I dunno; well, les' see. You jes' takes
about Jour hanjulls oj flour and water and about so
much sugar and about three gullups oj molasses, an'
ginger 'cording to your jedgment. What a gullup?
Law, Miss, doan you know how that of mV asses
jug done 'Gul-lup' when yo' tips it up?"
Soft Gingerbread
One cup sugar (G. or light brown) 2 cups molasses, i teaspoon
soda, 4 cups flour, 2 teaspoons baking powder, i cup sweet milk, i
cup butter, 4 eggs, 2 tablespoons ginger, 2 tablespoons cinnamon.
Mame McFarlin.
Drop Taylor Cakes
One-half cup of sugar, J cup of lard and i cup butter, 3 eggs, i
pint of molasses, ij tablespoons soda, i\ tablespoons ginger, ij
tablespoons cinnamon, J pint of boiling water. Flour enough
to make batter stiff as pound cake. Drop in pans and bake in
a quick oven. Emma D. Ely.
Nut Wafers
Three fourths cups butter, f cups sugar, i cup flour, i cup
baked peanuts crushed, i cup milk (scant), i egg. Drop on but-
tered tins and bake quickly. B. M. de Windt.
38 Good Recipes
Sunrise Cake
One glass sugar, § glass flour, J teaspoon cream tartar, 6 eggs
pinch of salt and flavoring. Beat whites with pinch of salt until
stiff. Then add cream tartar and sugar, then the beaten yolks,
then flour and flavoring. Stir evenly and bake in a moderate oven
thirty-five or forty minutes. When done, turn upside down, leave
till cold. Then take a knife and run along sides to loosen. Tins
must not be greased. Mrs. Alton.
Canada Gingerbread
One cup butter, 2 cups sugar, i cup molasses (New Orleans)
5 cups flour, I cup sweet milk, 3 eggs, i pound currants, or raisins,
1 tablespoon cinnamon, i tablespoon ginger, J grated nutmeg, i
teaspoon soda, i teaspoon baking powder. Beat butter to a
cream, add sugar, molasses, eggs, milk, spices and soda. Then
three cups flour and baking powder, stirring well. Lastly two
cups flour and the fruit. Bake forty-five minutes in well-greased
pans two 8x12 or one larger. Be careful about burning at the
bottom. C. C. P.
Oatmeal Drop Cakes
Two cups rolled oats, 2 cups flour, } cup butter, i cup sugar,
2 eggs, 4 tablespoons sweet milk, ^ teaspoon soda, i teaspoon
cinnamon. Drop by teaspoonfuls into a buttered pan and bake
slowly. Mame McFarlin.
Peanut Cookies
Two eggs, 4 tablespoons sweet milk, 4 tablespoons granulated
sugar, 4 tablespoons butter, i teaspoon baking powder, ij cups
flour, I cup peanuts (chopped), i tablespoon vanilla. Drop them
in buttered tin and bake in quick oven. Mrs. Wm. Bird Dale.
Gingerbread, Cookies, Doughnuts
39
Ginger Drop Cakes
One-fourth cup butter or drippings, i cup sugar, i cup mo-
lasses, 2 eggs, I teaspoon each ginger and cloves, i cup boiling
water, 2 teaspoons soda, mixed with little salt, 2J cups flour.
Cream butter, add sugar and eggs, well beaten, the molasses and
boiling water. Sift soda and salt with flour, add to first mixture
with the spices. Beat well, and bake in greased and floured gem
pans about fifteen minutes. This makes twenty cakes. Sift
powdered sugar over tops after baking. Inez M. Cutter.
Fairy Gingerbread
One-half cup butter, i cup sugar, J cup milk, ij cups flour.
Cream butter, add sugar gradually and milk very slowly. Mix
and sift flour and ginger and combine mixture. Spread very
thinly with a broad-bladed knife on a buttered inverted dripping
pan. Bake in moderate oven. Cut in squares before removing
from pan. Mrs. McCordic.
Margerettes
White of I egg, well beaten, i cup powdered sugar, \ teaspoon
baking powder, J cup English walnuts or pecans ground or chopped
fine. Stir all together, spread on Long Branch crackers, set
in a slow oven until a slight tinge of brown is seen on the mixture.
Nice with tea or as cake with dessert. Caroline C. Poarch.
Rocks
One and one-half cups of sugar, i cup of butter, ij cups raisins,
I cup of chopped nuts, 3 cups of flour, 4 eggs, i teaspoon soda,
I teaspoon cinnamon, pinch of salt. Drop from spoon on but-
tered tin. Mrs. Landon Hoyt.
'^^ Good Recipes
Ginger Cookies
One and one-Jialf cups of brown sugar, f cups shortening (beef
drippings best), i cup New Orleans molasses, f cup cold water,
I tablespoonful ginger, i tablespoonful cinnamon, i tablespoonful
soda (mixed in molasses), 2 eggs, and teaspoonful salt. J. E. D.
Peanut Cookies
Remove the skins from two cupfuls of shelled peanuts and put
them through a meat chopper. Cream together 3- teaspoonfuls of
butter and i cupful of sugar. Add three eggs, 2 tablespoonfuls of
milk, I salt spoonful of salt, the nuts and enough flour to make a
soft dough. Roll them on a floured board, cut them with a small
cutter, and bake in a moderate oven.
Raised Doughnuts
Dissolve I cake of yeast in luke-warm water, with i teaspoon
of sugar. Mix the yeast with about i pint of flour and enough
warm milk to make a thin batter. Then set away in a warm place
to rise. When risen add 4 eggs well beaten, a good i pound of
melted butter, 2 teaspoons salt, 4 or 5 tablespoons sugar, and about
I pint of warm milk, and gradually work in enough flour to make
a soft dough. Then knead until bubbles appear on the dough,
when set away to rise. When risen, roll about an inch thick, cut
into shape and set away to rise again until double their first size;
then fry in hot lard, or equal parts of butter and lard. When
partly cool roll in sugar with a little cinnamon. This recipe will
make about fifty doughnuts. Everything must be warm before
using. To make stuffed doughnuts put a teaspoonful of preserves
or apple sauce between the doughnuts and press the edges well
together. Mrs. Christ Eckel.
Gingerbread, Cookies, Doughnuts 41
Ginger Cake
One-half cup molasses, J cup sugar, J cup butter, § cup cold
water, i egg, i teaspoonful soda, J teaspoonful ginger, a little cin-
namon. Make soft with flour, about two cups after sifting.
B. M. deWindt.
Doughnuts
Two eggs, I large coffee cup milk, f large coffee cup sugar, 3 or
4 tablespoons melted butter or lard, about i quart of flour, 2 heap-
ing teaspoons baking powder, i teaspoon salt, nutmeg for flavoring.
Directions: Mix baking powder and salt in the sifted flour, dis-
solve i of the sugar in the milk; to the beaten eggs add the remain-
der of the sugar and the butter and stir to a cream, after which
stir in the milk and thicken with the flour until of the consistency
of cake, when beat to a smooth, light batter. Gradually add the
remainder of the flour until the soft dough is stiff enough to mould,
when turn out on the board, which has been well covered with
flour, and mould with the palm of the hand into a smooth paste
as soft as can be handled. Roll to one-half inch thickness and
cut out the whole before beginning to fry. Have the lard so hot
that the dough will slightly ttlrn brown as soon as it rises, turn
them over at once, and frequently, taking care that they do not
cook too fast. ' Grace Graves.
Vienna Cookies
{Old German Recipe)
Beat stiff the whites of 2 eggs, add J cup of finely granulated
sugar and stir until well creamed ; then add J cup of flour and the
yellow of the rind of a lemon grated. Put on buttered tins in
small teaspoonfuls 2 or 3 inches apart and let stand a few minutes
before baking in a moderate oven. Mrs. Christ Eckel.
MAYONNAISE FOR BLUE MONDAY
SALAD
Cut Up some lively capers, acU to tkem a sauce made
of tne milk of numan kindness, tkickened witk oil of
peace, and spiced to taste.
Wnen using tnis mayonnaise always serve some f resk
peals of laugkter with tke salad. If you find it impos-
sible to obtain the fresn peals, use some tLat you kave
sun-dried for emergencies.
[42]
Salad Dressings and Sauces 43
SALAD DRESSINGS AND
SAUCES
"My saladf days when I was green in judgment."
Shakespeare.
"Labor is the best sauce." — Latin Proverb.
Boiled Salad Dressing
One and one half tablespoons sugar, J teaspoon salt, i teaspoon
mustard, few grains cayenne pepper, ^ tablespoon flour, yolks
2 eggs, li tablespoons melted butter, } cup milk, J cup vinegar.
Five times this rule makes quart of salad dressing. Mix dry
ingredients, add yolks of eggs slightly beaten, butter, milk and
vinegar, very slowly. Cook over boiling water until mixture
thickens. It is quicker in single kettle, but needs to be stirred
constantly. Mrs. Farmer's Recipes, as enjoyed by ^Irs.
Allsebrooke.
Hollandaise Sauce
Carefully cream J cup butter, add yolk of i egg, mix gradually.
Add another yolk of egg, add juice of ^ lemon or not quite that
quantity, then add ^ cup boiling water. Stand in pan of boiling
water till it thickens. If not made with care, it sometimes
curdles. Mrs. Matz.
Chili Sauce
Twelve large tomatoes, 3 peppers, 3 onions, i cup vinegar,
I tablespoon sugar, i^ tablespoons salt, i teaspoon each cloves
and cinnamon. Mrs. Bradstreet.
44 Good Recipes
Salad Dressing
Four tablespoons butter, i tablespoon flour, ^ tablespoon
salt, I tablespoon sugar, i heaping teaspoon mustard, speck of
red pepper, ij cup milk, J cup vinegar, 3 eggs. Let the butter
get hot, add flour and stir until smooth, being careful not to
brown, add milk, and boil up. Beat eggs, salt, pepper, sugar,
and mustard together and add the vinegar. Stir this into the
boiling mixture, stirring it till it thickens like boiled custard.
Mrs. Charles Eastman.
Beefsteak Sauce
One dozen ripe tomatoes, skinned and sliced, 2 or 3 green
peppers, i onion chopped fine, i cup sugar, 2 cups vinegar, i tea-
spoon salt. Cloves, cinnamon, allspice and ginger. Boil all
together for two or three hours. Bertha M. de Windt.
SAUCE PIQUANT
"''' Equal parts of wit and repartee stirred until tkey
effervesce m mirtn. Season with tact and salt witk
good-w^iU.
'"'' This sauce may accompany every course at dinner/'
[45]
46 Good Recipes
CONFECTIONS
Things sweet to taste are in digestion sour." — Rich. II.
Butter Scotch
Six spoons molasses, 4 spoons brown sugar, 4 spoons water,
2 spoons butter. Any size spoon may be used. The addition
of peanuts makes a delicious peanut brittle. Lilian L. Cole.
Candied Orange Peel
Peel from 6 oranges, thick peel being the best. Soak in cold
water one hour or more, clip into strips with shears, cook for one
hour in plenty of water. Drain off water and throw it away.
Add to peel two cups granulated sugar and cook till syrup congeals
in cold water, same as in making candy. Skim the peel out onto
a platter, sprinkle with granulated sugar, stir up till cool enough to
prevent sticking together, using plenty of sugar. L. H. Winship.
Fondant
To make Fondant, which is the basis of all French candies:
2 cups of coffee A sugar, i cup of water, cream of tartar size of
a bean, dissolved in teaspoon water. Stir before but never after
it starts to boil. Remove the skimmings from top of sugar with
a large spoon. When boiled ten minutes, add i teaspoonful of
vanilla. Try in cold water and when a ball can be made in the
fingers pour in large bowl. When cold enough to dip finger in
beat as rapidly as possible. When too stiff to beat, work with
hands like dough. If while stirring the fondant becomes too
hard, use a tablespoonful of white of egg, well beaten, and more
if necessar}\ It is well to mix the remainder of the egg in when
finished, and put away in bowl for three days.
For the Chafing-Dish 47
FOR THE CHAFING-DISH
"Man is an animal that cooks his victuals.^' — Burke.
Capilotade of Turkey
Cut up the remains of cold turkey in small pieces. Put in the
chafing dish 2 tablespoons of butter, and when melted add 2 table-
spoons of flour, stirring constantly until smooth; season with
pepper, salt and i tablespoon of chopped parsley. Add ^ pint
of cream or milk, put in the turkey with J can of mushrooms.
Let it simmer for ten minutes, then add i glass of sherry and
serve on small squares of toast. Mrs. W. C. Boyden.
Welsh Rarebit
One half pound cheese, 2 eggs, trifle cayenne pepper, i tea-
spoonful mustard, ^ teaspoonful salt, i tablespoon butter, ^ cup
cream. Break the cheese into small pieces and put with the
other ingredients into the chafing dish. Stir until the cheese
melts, then spread on slices of crisp toast and serve immediately.
Jane E. Dale.
Finnan Haddie
{Armour Institute.)
The fish — a thick one — simmer in water, cold at beginning,
ten minutes; after draining pick in pieces.
Cream Sauce
One tablespoon butter, i tablespoon flour, i cup cream.
Season, salt, cayenne pepper, 2 teaspoons lemon juice. Add
fish, heat thoroughly, serve on toast or with potatoes.
48 Good Recipes
Mushrooms
Put 3 large tablespoons of butter in the chafing dish. When
melted add i cup chopped olives. Fry fresh mushrooms until
well browned and serve on toast with the melted butter and
olives poured over them. Mrs. W. C. Boyden.
Lobster a la Newburg
Pick the meat from 2 lobsters, 2 large tablespoons butter,
I cup cream, 3 tablespoons sherry wine. Put the lobster in dish
with butter, cook for eight minutes, put in cream gradually.
When nearly cooked add the wine. Season with cayenne pepper,
and serve very hot. Mrs. Landon Hoyt.
Mock Terrapin
Melt 3 tablespoons butter in chafing dish, add 2 tablespoons
flour, J teaspoon salt. Pinch of pepper, few grains of cayenne,
and gradually i cup milk. When smooth add ij cups chicken
in dice, yolks 2 hard boiled eggs, chopped fine, whites cut in large
pieces. Cook three minutes, add 3 tablespoons sherry and serve.
Mrs. Douglas Smith.
For the Sick-Room 49
FOR THE SICK-ROOM
"Nou\ good digestion wait on appetite, and health
on bothi" — Shakespeare.
Buttermilk Gruel
One pint cold buttermilk, 2 eggs well beaten. Mix thoroughly
and bring to a boil, stirring constantly. Sweeten and flavor to
taste. A pleasant drink for the sick-room. Jane E. Dale.
Lemon Foam
{Passavant Hospital. Individual for convalescents.)
Two eggs, 2 tablespoons sugar. Juice and grated rind of ^
lemon. Beat yolks in sugar, add lemon, and put bowl in dish
of boiling water over fire. Stir until mixture begins to thicken,
add beaten whites and stir 2 two minutes, or until whole is like
thick cream. Remove from fire and serve quite cold in cups or
glasses. Mrs. B. S. Winchester.
Mutton Broth
A 2 poimd shank of mutton (do not get the rib); wash, put
ih two quarts of hot water; boil until the meat drops from the
bones — sometimes three hours — add water as needed, then
remove the meat, set the liquor away to cool; when cold, lift the
fat from the liquor and if any particles of fat are left, take them
off; then put liquor on to boil, add a pinch of salt, boil down to
about I quart; strain; if not salt enough, add salt and pepper
when served; good either hot or cold.
50 Good Recipes
Elderberry Wine
Pour 4 quarts boiling water over 8 quarts of berries and let
stand twelve hours stirring now and then. Strain and add 3
pounds sugar to 4 quarts of juice, also i ounce powdered cin-
namon and J ounce powdered cloves. Boil five minutes and set
away to ferment in a stone jar covered lightly with a cloth.
When it has fermented rack it off carefully and bottle. Keep in
cool place. Jane E. Dale.
Chocolate Cream
{Passavant Hospital.)
Two tablespoons sugar, J ounce Baker's chocolate, i pint
cream, whites of 4 eggs. Cook first three together in double
boiler until chocolate is dissolved, then stir in beaten whites and
cook three mmutes. Serve cold in glass cups.
Mrs. B. S. Winchester.
Grape Juice
Stem the grapes; put enough water in the kettle with the
grapes to prevent scorching and cook just long enough to heat
through thoroughly, stirring often. Strain the juice through a
bag, squeezing out every bit possible. To 3 cups juice add
I cupful water and one cup granulated sugar; bring to a boil
and cook just a few minutes (not more than five), and bottle
immediately. Use new corks and do not use old wine bottles.
USEFUL NOTES
Kerosene will remove rust from iron or brass.
Ammonia cleans kair bruskes.
Turpentine is good, for bums, excellent for corns, a
sure preventive for motns, and drives ants from store-
rooms if a few drops are sprinkled about.
Gasoline, applied witb a clotb to tbe batb-tub, will
remove -water stains, accumulation of soap, etc.
Alcobol will clean almost any stain from one s bands.
Fresb ink or iron stains can be removed by wetting
tbe spot witk juice of lemon and tken immediately cov-
ering spot vs^itk fine table salt. Lay tbe fabric in tbe
sun ; repeat tbe process if necessary.
From TJ. S. TJ. Cooking R.eci;^es.
[51]
TO REMOVE STAINS FROM CHAR-
ACTER
"■^ Xnis usually requires perseverance, out remember
tnat no sucn stains are indeliDle, and that a constant ana
plentiful application of tke great solvent Love will cause
any discoloration to disappear. Love for tne Eternal
Goodness and one s fellows will dissolve and -svasn away
selfisliness, wnicn is tne cause of all tne sins known to
man. A character treated in tkis way will not only
emerge cleansed, but ^^rul gam a shining w^hiteness in-
describably beautiful.'
[52]
The North Shore Creamery
Supplies Fresh Butter, Eggs, and
Poultry toWinnetka's best tables.
If you are interested call up Tel-
ephone Evanston 630 or drop us
a postal and our wagon will call.
803 Dempster St. Evanston, Illinois
ELECTRIC CARS
TO
MILWAUKEE
EVERY 40 MINUTES
Fares from Winnetka
One way $1.10 Round trip $1.85
TICKETS SOLD BY
\VINNETKA DRUG CO.
Agents Chicago & Milwaukee Electric Railroad
Important to North Shore Suburbs
IMPORTING GROCERS
110-112 Madison St. Chicago, Illinois
Will deliver within a few hours of the receipt of order TABLE
LUXURIES, WINES, CIGARS, FRUITS, COFFEES AND
TEAS to North Shore Residences by American Express, pre-
paid, within certain limits at Lake Forest, Highland Park,
Glencoe, Winnetka, Kenilworth, Wilmette, Evanston and
Ravenswood.
THIS IS IMPORTANT as it places homes of North Shore
People within the immediate delivery circle of this enterpris-
ing store. TELEPHONE CENTRAL 1234
Wm. topple — Practical Decorative Painter,
Paper Hanger, Hard Wood Finisher, Etc.
THE LEADER
New Samples and Ideas in
Wall Papers
Phone 424 Cor. Ridge and Winnetka Aves.
O. G. St.PETER S. a. St.PETER
Reliable Laundry
High-Class Launderers and Cleaners of
Rugs and Carpets
Telephone 107 HIGHLAND PARK, ILL.
BUY YOUR GROCERIES OF
M. K. MEYER
Use them as directed in this or
any other good cook book and
you will have gratifying results
Telephone 2 WINNETKA, ILL.
^l^/'AS offered, a few years ago, for a formula
which would make the best soap in exis-
tence. In this competition, more than one hun-
dred samples of soap were submitted, and the
prize was eventually won by a Frenchman. He
created a soap which, according to all standards
and tests, was the best toilet soap submitted.
We took this soap and combined it with
Liquozone, to make the soap antiseptic. Then
we perfumed it with the most delightful odor
ever used in a soap. The result is called Liquo-
zone Antiseptic Soap.
It has these great advantages :
It is remarkably agreeable to the skin.
It is exquisitely perfumed — not too much nor
too little.
It is antiseptic, destroying the cause of impurity.
The soap sells for 15 cents — two cakes for
25 cents. Yet if you paid ten times the price
you could not get a soap that is better. Next
time you buy soap, please try it.
THE LIQUOZONE COMPANY
CHICAGO
If any recipe in this book
makes you sick telephone
Minnetka E)rua Si /llbbse do.
ELM STREET AND LINCOLN AVENUE
Day and Night Telephone 33
H. \^. Pond, R. Ph.
E. O. Carlson, R. Ph.
Pure Drugs and Chem-
icals, Flavoring
Extracts and
Spices
Choicest Obtainable
Confectionery
Imported and Domes-
tic Cigars and
Tobaccos
China and Glassware
Dinner Cards, Fancy Crepe and Tissue Papers,
Napkins, Paper Boxes, Etc.
Stationery, Artists' Materials, Toys
and Novelties.
H. A. CARPENTER, General Manager.
For Spring Weddings
For Easter Gifts
For Graduation Gifts
Chas. E. Graves & Co.
Jewelers and Silversmiths
Are offering the very newest things in Sterling
Silver Tableware, Compotes, Baskets,
Relish Dishes, Tea Sets and
Flatware Combinations
Picture Frames in Sterling Silver, Belt Buckles,
Combs and Collars Set with Stones
Hand Engraved and Etched Toilet Ware,
All Open Sets
Novelties in Purses, Card Cases, Vanity
Boxes made in Gold and Silver.
Madison St. and Wabash Avenue, Chicago
Office Phone 943 Residence Phone 993
Taul 2). 'BlaKe
Electrician
Wiring, Repairing, Fixtures and
Supplies, Estimates Furnished
Opposite Depot WINNETKA, ILLINOIS
JOHN A.COLBY
^ SONS feuaEWW""'«5
1-48 to 154 Wabaslx Ave., near Monrof
Hotels, Families and Restaurants Supplied with Ice
TELEPHONE 12
Dealer in Hay, Feed and Grain
Hard and Soft Coal, Wood, Etc.
Store on Elna Street One Block West of Depot
T. P. EVANS
TELEPHONE 52
Staple and
F
ancy
G
roceries
Fruits and Vegetables
East Elm and Market Streets
WINNETKA - ILLINOIS
THE WAY TO SAVE
in household and personal expenses is easily
seen and made simple by using
Bradstreef s Practical Account Book for Home Expenses
Two minutes a day will show exactly where your money goes and the
places to economize. Book is unique, practical, complete, and yet re-
quires no bookkeeping experience to keep it. A full cloth bound book —
150 pages — last three years — sent to you prepaid for $t.oo. Order one
today — it will soon pay for itself many times over.
P. W. BRADSTREET & CO. 320 Main St. Evanston, 111.
Proprietor London Dye House
Telephone 66
H. S. SINGER
Merchant Tailor
Cleaning, Dyeing and Repairing
Goods Called For and Delivered
We Clean and Dye the Most Delicate Fabrics
1557 SHERMAN AVE. EVANSTON, ILLINOIS
Driveway Lights, Etc. Telephone and Bell Installation
Schwarz & Schlott
Electrical Construction and Supplies
Electric Light Wiring for Interior and
Exterior Decoration
Telephone 961 WINNETKA, ILLINOIS
E^t laktBtlit ^r»0
R. R. I>ONNELLEY & SONS COMPANY
CHICAGO
