HOBART
BOULEVARD
COOK BOOK
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
Compiled and Published by the Women of
Hobart Boulevard Methodist Episcopal Church
LOS ANGELES, CAL.
1915
PREFACE
In compiling this book it has been our en-
deavor to have in it only such recipes as have
been tested.
Because of duplication many excellent recipes
have had to be omitted.
We wish to thank all those who, by their as-
sistance, have made this book possible.
MRS. M. A. CASEY,
MRS. ALBERT SCUDDER,
MRS. A. U. SOULE,
Committee.
SOUPS
Grandmother's Soup
Two tablespoonfuls of butter, 2 tablespoonfuls of flour,
(Sperry Drifted Snow), 1 quart of seasoned stock, 1 egg, y*
cup of bread crumbs. Mix butter and flour, add stock, boil.
Beat egg without separating, add it to the bread crumbs;
after the soup is off the stove add the egg slowly. Serve im-
mediately. Mrs. Mac Bride.
Celery Soup
One head of celery, 1 pint water, 1 pint milk, 1 table-
spoon each of chopped onion, butter and flour (Sperry
Drifted Snow), % teaspoonful each of salt and pepper.
Wash celery and cut into small pieces. Put it into 1 pint of
boiling salted water and cook until very soft. Mash it in the
water in which it has been boiled. Cook the onion with the
milk in the double boiler 10 minutes and add it to the celery.
Put all through a coarse strainer and boil up once; cook the
butter and flour together and stir it into the boiling soup.
Add the salt and pepper and boil 5 minutes.
Mrs. W. H. Paulin.
Tomato Bisque
Stew enough tomatoes to make a pint (when stewed),
when soft put through a strainer. While the tomatoes are
boiling stir one tablespoon of corn starch into a quart of
milk and cook until it is like cream. Add Yz saltspoon of
baking soda, 1 level teaspoon pf salt, a very little cayenne
pepper and J4 saltspoon of white pepper and turn into this
mixture the strained tomatoes. Add a heaped tablespoonful
pf softened, but not hot, butter. Stir thoroughly and serve
immediately. Mrs. W. H. Paulin.
Stewed Oysters
Bring 1 pint milk to boil, add a small lump of butter, 12
oysters, salt and pepper. Allow the milk to boil up once
and serve at once. This serves 2 persons.
Mrs. A. R. Hofer.
Oysters Fried in Batter
Make a batter of 3 eggs, well beaten, 3 tablespoonfuls
milk, 1 tablespoon flour (Sperry Drifted Snow), and liquor
of oysters. Put butter into frying pan and when hot drop
the oysters, one at a time, into the batter, filling the spoon
with batter, drop them into the hot butter and fry until rich
brown. Mrs. A. A. Hyde.
Lima Bean Soup
Wash 1 pint lima beans, soak over night. In the morning
slip the skins off as in blanching almonds; put in a double
boiler, cover with boiling water and cook for 2 hours; add
salt, pepper and 1 small onion, grated, and just before serv-
ing add a heaping teaspoon of beef extract dissolved in 1
quart of boiling water. Mrs. Hofer.
Corn Chowder
Cut 10 cents worth of salt pork into cubes and fry out
in a saucepan. In this fat fry 2 medium-sized sliced onions
until yellow, then add 2 raw potatoes, sliced and cut in dice,
and the corn from J^ dozen ears, a pint of boiling water, salt
and pepper to taste. Let simmer until the potatoes are ten-
der, then add a pint of scalded milk which has been thickened
by the addition of one tablespoon of butter rubbed into two
tablespoons of flour (Sperry Drifted Snow). Simmer for
5 minutes and serve. Lydia McMillan.
Clam Chowder
Four medium-sized potatoes, 4 medium-sized onions, J4
pound lean salt pork, 1 can Underwood Little Neck Clams.
Put vegetables and pork through food chopper separately.
Fry out salt pork in frying pan until almost crisp, add veg-
etables and enough hot water to keep from burning. Cover
and cook for y 2 hour. Just before vegetables are done add
can minced clams. Boil well 15 minutes, add 1 quart milk,
boil 5 minutes. This will serve 5 people. A. Y. Soule.
Cream of Corn Soup
Grate corn from % dozen small ears. Put cobs in kettle
and cover with 3 pints boiling water; let boil slowly 30
minutes. Take out cobs, put in grated corn and boil until
soft; press through sieve, season and let simmer. Rub 3
tablespoons butter and 2 of flour (Sperry Drifted Snow) to-
gether, add to soup and stir. Add 1 pint milk, cook 1 minute
and add beaten yolks of 2 eggs. Serve immediately.
Mrs. Harold Loomis.
Cream of Corn Soup
1 can of corn, 1 cup of water, boil for 20 minutes, add
1 scant quart of milk, season with salt, pepper and butter,
thicken with 2 teaspoonsful of flour (Sperry Drifted Snow),
bring to the boil, have two hard boiled eggs chopped fine,
strain soup, add eggs, serve. Mrs. Mac Bride.
Five-Minute Tomato Soup
Four large ripe tomatoes, 1 large tablespoon flour
(Sperry Drifted Snow) 4 ounces butter, J^ onion (grated),
Y-2, teaspoon salt, J4 teaspoon soda, 1 pint boiling water, pep-
per. Slice tomatoes into stewpan, add salt and soda, stew.
Put butter and onion in large skillet; when it begins to
brown add flour, working it smooth; add water, stirring all
the time until it boils; then pour in the tomatoes through a
sieve, stirring until evenly mixed. Serve very hot.
Mrs. George E. Haney.
Cream of Tomato Soup
Take 1 quart of tomatoes, add a small onion sliced fine
and 1 bay leaf, let simmer J4 hour, run through sieve; put 1
quart of milk on to heat, add 2 tablespoons butter and a
small spoon of flour (Sperry Drifted Snow), rubbed together,
add salt and paprika to taste; add a pinch of soda to the
tomatoes, then pour them into the boiling milk and serve.
Vegetable Soup
Take a IS cent soup bone of beef and about the same of
mutton, put in jarge kettle with 5 quarts of cold water, add
2 turnips, 3 onions, 2 potatoes, 2 carrots, 2 large tomatoes,
1-3 bunch of celery, all cut in small pieces, 2 bay leaves, 3
cloves; simmer y 2 day, add salt and pepper to taste, add 1
teaspoon Worcestershire sauce.
Soup
One pound chopped beef, y 2 cup corn meal, 1 onion, 1 bell
pepper, 2 tomatoes, 2 quarts water. Mix the meat with corn
meal, add chopped vegetables and water and boil 1 hour; sea-
son. Mrs. Forrest Casey.
MEMORANDA
FISH AND MEATS
Baked Fish
Place fish in a baking pan and sprinkle with lemon juice,
salt and pepper. Have in readiness J4 cup each of celery
and carrot and 2 tablespoons each of green pepper and pars-
ley, 1 tablespoon of onion, all of which has been chopped very
fine and simmered for 10 minutes in ^ cup of olive oil.
Spread this over fish, cover and bake from 20 to 30 minutes.
Maude M. B. Scudder.
Baked Fish With Tomato Sauce
Cook 2 cups tomatoes with 1 cup water and 1 slice onion,
3 cloves and 1 tablespoon sugar. Melt 3 tablespoons butter,
add 3 tablespoons flour (Sperry Drifted Snow), and stir it
into the tomatoes. Add % teaspoon salt and ^ teaspoon
cayenne pepper; cook 10 minutes and strain. Clean the fish,
put in baking dish, pour around it J4 of the sauce and bake
35 minutes, basting often. Remove to hot platter and pour
around it the remaining sauce. Mrs. C. E. Casey.
Salmon Croquettes
One pint of white sauce, using 2 tablespoonfuls of butter,
4 tablespoonfuls flour (Sperry Drifted Snow), 2 cups hot
milk; cook until thick and smooth, then add 1 can salmon
broken in small pieces; season with salt and pepper, 1 tea-
spoon lemon juice, 1 teaspoon minced parsley. When cold
shape into croquettes, roll in cracker crumbs, then in beaten
eggs and in crumbs again; let stand a couple of hours. Fry
in deep fat, using a wire basket. Mrs. Edith Baxter.
Shrimp Wiggle
Two tablespoons melted butter, 2 tablespoons flour
(Sperry Drifted Snow), 1 pint hot milk. Boil, then add 2 cans
shrimps; boil, then add 1 can peas, season and serve on but-
tered toast. Mrs. C. Boicourt.
Fried Clams
Select large, fresh clams, wash thoroughly and dry; dip
in beaten egg, then in cracker crumbs, season with salt and
pepper and fry in hot butter until rich brown. H. H. H.
Salmon Loaf
One can salmon, 2 cups stale bread crumbs, 2 well beaten
eggs, butter size of walnut, J4 cup sweet milk, salt and pep-
per to taste. Place in buttered tins and steam Vz hour, then
bake }4 hour. Can be steamed 54 hour and not baked; baking
dries it. Mrs. Fahs.
Steamed Salmon Loaf With Pimiento Sauce
Remove the contents of a can of salmon and rinse thor-
oughly with hot water; remove skin and bones, season with
1 tablespoon lemon juice, 1 teaspoon salt, Y& teaspoon pap-
rika; let stand while you cook }4 cup soft bread crumbs and
l /2 cup milk together, stirring all the time until smooth; add
this to the fish and the yolk of 3 eggs beaten till very light;
then fold in the beaten whites of 3 eggs, turn into a buttered
pan, cover with butter paper and steam until done; unmold,
garnish with parsley and pour the sauce around.
Pimiento Sauce
Melt 3 tablespoons butter, add 1% tablespoons flour
(Sperry Drifted Snaw), then \ l / 2 cups milk, and cook, stirring
constantly. Take from fire, season with salt and 3 pimientoes
pressed through a sieve. E. L. W.
Creamed Tuna
One heaping tablespoon butter, melted, add 1 level table-
spoon flour (Sperry Drifted Snow); stir until smooth, then
add 1^4 cup milk; stir until thick; season to taste with salt
and pepper; then add 1 small can tuna minced fine. Serve on
toast. Mrs. Thos. Brown.
Salmon Chartreuse
One cup rice, 1 can salmon, 2 cups cream sauce, 1 lump
butter size of walnut. Boil rice in salted water until soft,
strain and add to cream sauce with shredded salmon, oil of
salmon and butter. One or 2 beaten eggs added is an im-
provement. Season to taste with salt and pepper. Bake 20
minutes. Mrs. A. Y. Soule.
10
Baked Ham
One slice ham 1 inch thick, bake 40 minutes in a covered
pan. Before baking pour over it the following sauce: One
tablespoon butter, 2 tablespoons flour (Sperry Drifted Snow),
grating of onion, 6 tablespoons tomato catsup, 1 cup water.
Boil on slow fire until smooth.
Beef Loaf
Two pounds round steak, 54 pound of pork steak, 1 small
onion, celery, cayenne, salt and pepper to taste; 1 cup bread
crumbs, 1 tablespoon of butter, 1 egg, 1 cup of milk. Form
into a loaf and bake in hot oven 20 minutes, then pour over
it the following sauce: Mix 1 tablespoon of flour (Sperry
Drifted Snow) and 1 of butter over the fire until boiling. Boil
1 pint of strained tomato with a pinch of sugar and pour over
the flour and butter. Then pour this sauce over the loaf and
bake 1 hour. Grace H. Paulin.
Tomato Farcies
Carefully peel large, firm tomatoes and scoop out the
centers. In the hollow thus left put a layer of minced ham.
Set the tomatoes in a bake pan, sprinkle with salt and pepper,
put a bit of butter upon the top of each and cook for 10 min-
utes; then drop upon the minced ham in each tomato a raw
egg; dust with salt and pepper and cook until the eggs are
"set." Mrs. G. W. Russell.
Meat and Spaghetti
One-quarter pound of butter, heated, 2^4 pounds of steak
or veal, cut in cubes; let brown in heated butter with 3 onions
sliced thin; let simmer for a few minutes, then add 1 quart
can of tomatoes, 1 teaspoon salt, }4 teaspoon cinnamon, pep-
per and paprika to taste; also a few stalks of celery, cut fine,
a piece of garlic size of navy bean; let simmer from 2 l / 2 to 3
hours. Add 1 package of spaghetti cooked in boiling water;
also 1 can of mushrooms, and cook 20 minutes.
Mrs. Wilmer Hogeboom.
Sweetbread Ramequins
Clean and parboil sweetbread, cut in cubes, melt 2 table-
spoons butter, add 3 tablespoons flour (Sperry Drifted Snow),
gradually pour on 1 cup chicken stock; reheat sweetbreads
in sauce and add ^4 cup cream and 1^ teaspoonsful beef ex-
tract; season with salt, paprika and lemon juice. Fill rame-
quin dishes, cover with buttered crumbs and bake until
crumbs are brown. Mrs. Perry.
11
Chili Con Carne
One pound ground beef, 3 large potatoes and 3 large
onions; put through the meat chopper; 1 can kidney beans,
1 can tomatoes, 1 dessertspoon chili powder, 2 tablespoons
butter or bacon grease, salt to taste; cover with water and
boil about 2 hours; add water if necessary to make about 4
quarts when done. Cook it over an asbestos mat, as it burns
easily. Mrs. C. E.Casey.
Beef Loaf
Two and three-quarter pounds lean beef, chopped fine,
Ya, pound salt poork, chopped fine, 8 soda crackers, rolled
fine, 1 cup milk, ^ cup butter, 4 eggs, well beaten; salt and
pepper to taste. Pack in tin and bake 2 hours in moderate
oven. Miss Olmstead.
Beef Loaf With Mexican Sauce
Two pounds lean, chopped beef, 1 tablespoon chopped
onion, 1 level teaspoon salt, J4 teaspoon black pepper, 1 table-
spoon chopped parsley, 1 cup stale bread crumbs. Mix all
together and moisten with strained tomatoes; shape in loaf
and bake 40 minutes in greased pan, basting often with
tomato juice. Serve on hot platter surrounded with
Mexican Sauce
One-quarter cup chopped onion, J4 CU P green and red
peppers, 54 CU P butter. Cook until soft, then add 4 table-
spoons flour (Sperry Drifted Snow), \y 2 cups boiling water or
brown stock, and 1 cup stewed tomatoes. Season with salt.
This is enough to serve 4 or 5 people. Mrs. Thos. Brown.
Fricassee Chicken
Cut up 2 young chickens and boil until tender, adding
salt, pepper and butter to taste; fry until brown. In the pan
in which you have fried the chicken put 2 tablespoons flour
(Sperry Drifted Snow, smooth; add the stock left from boil-
ing the chicken, a little milk and the yolks of 2 well beaten
eggs. Let all boil 1 minute. Put chicken on deep platter,
pour over gravy and serve.
Swiss Steak
Take a round steak, cut about 2 l / 2 inches thick, pound un-
til very tender, dash in cold water, salt and then knead as
much flour (Sperry Drifted Snow), as possible into the steak.
Brown in hot fat, partially cover with hot water and simmer
for 3 hours in covered skillet. Mrs. O. V. Pratt.
12
Mexican Meat Balls
One pound pork or 1 pound beef, chopped fine, 1-3 as
much bread crumbs as meat, 1 egg, 1 small onion, chopped
fine, 1 teaspoon chili powder, salt and oepper to taste, 2 table-
spoons water. Put into a pan and mix thoroughly. Make
into balls the size of small orange. Make a sauce as fol-
lows: One quart of tomatoes, 1 chopped onion, 1 teaspoon
chili powder, salt and pepper. Simmer until onion is done,
place meat balls in this sauce and boil gently until done, about
an hour. Place meat balls on platter, thicken sauce and pour
over meat. Mrs. Haney.
Veal Loaf
Take 3% pounds raw veal, both lean and fat, 1 pound
salt pork, chopped fine, 6 small crackers, rolled fine, 2 beaten
eggs, butter the size of an egg, salt to taste, 1 teaspoon pep-
per, l /2 grated nutmeg. Mix all thoroughly and work into the
form of a loaf; place in a baking pan, put bits of butter and
sprinkle cracker crumbs over the top. Bake in moderate
oven 2 hours, basting several times with water.
Miss Cox.
Boiled Ham, Southern Style
Soak ham over night in cold water, wipe well before put-
ting in to boil. Put the ham into enough boiling water to
cover the ham, boil for 5 or 10 minutes, turn fire down and
let simmer for the rest of the time of cooking, allowing 20
minutes to the pound as a minimum. When done remove
the rind, cover the ham with a thick paste of flour (Sperry
Drifted Snow), and water, put in a baking pan and cook for
Vz hour, then remove the paste, cover the top with thin
slices of lemon and whole cloves, baste with sugared water,
put back in the over until nicely browned. Can be served
either hot or cold. Mrs. S. T. Allen.
Cold Meat Loaf
One hock veal, cook until thoroughly done, about 2 to
3 r /2 hours, season with salt and pepper; take from the broth
and let cool; pick all meat from the bone, put through grind-
er, put back in the broth and add */2 package of gelatine,
which has been soaked in 1 cup cold water 10 minutes. Put
back on the fire and let boil up once. Put a layer of hard
boiled egg and pimiento in the bottom of a pan, then pour in
a layer of the meat and keep alternating. Finish with the
meat on top. Let harden. Serve sliced. Mrs. Potoff.
13
Croquettes
One pint cold meat chopped, 1 scant teaspoon salt, 1
tablespoon chopped parsley, 1 tablespoon grated onion, dash
red pepper. Mix thoroughly 1 cup soup stock or broth, heat-
ed; 1 teaspoon butter, 2 teaspoons flour (Sperry Drifted
Snow); add the meat, mix well and cool; form into croquettes
and dip in beaten egg; roll in bread crumbs and fry in deep
fat. Mrs. Sedwick.
Meat Toast
Take scraps of lean meat, grind it fine, make a rich
gravy of butter with what juice of the meat you may have,
season with salt and pepper. Toast bread and butter it, cov-
er with the mixture and serve hot. An excellent breakfast
dish. Mrs. Sylvester.
Vegetarian Roast
One cup walnuts, 1 large onion, chopped, 2 tablespoons
olive oil, 1 teaspoon salt, }/2 teaspoon sage, \ l /2 cups toasted
bread crumbs, enough hot water to make it hold together,
add 1 beaten egg. Bake y*. hour. Serve with thickened toma-
to juice, seasoned with salt and peanut butter.
Mrs. Myrtle Hutchison.
Boiled Ham
Pour boiling water over ham and when cool enough wash
and scrape or brush to remove all mold and dust. Steam
until tender when pierced with a fork. When done place in
a pan to skin. Dip hands in cold water, take skin between
fingers and skin like an orange. Put in baking pan, lean side
down; sift rolled crackers or dried bread crumbs over the
top and bake 30 minutes. Serve with mustard or horse radish.
Mrs. Albert Brown.
Meat Pie
One pound round steak cut in small pieces, slice small
onion, fry in 2 spoonsful of suet; don't scorch it; add the
meat and 1 tablespoon flour (Sperry Drifted Snow); stir un-
til it is seared over, add enough hot water to come up
through it; salt and pepper to taste; let simmer until tender;
put in deep baking dish and add about 15 ripe olives; put on
a cover of rich biscuit dough and bake.
14
Veal Loaf
Three pounds of raw veal, chopped very fine, butter size
of egg, 3 eggs, 3 tablespoons of cream or milk; if milk use
a small piece of butter; mix eggs and cream together. Mix
with veal 6 crackers, crushed fine, % teaspoon black pepper,
1 tablespoon salt, 1 tablespoon of sage. Mix well together
and form in a loaf. Bake 3 hours, basting with butter and
water while baking. Serve cut in slices. Ruth Brown.
Cream Chicken
One chicken of 4 pounds, 4 sweetbreads, and 1 can mush-
rooms; boil chicken and sweetbreads separately; put chicken
and mushrooms and sweetbreads, cut up in small pieces, in a
dish, add 4 tablespoons of butter, 5 teaspoons flour (Sperry
Drifted Snow), scald 1 quart of cream and put in mixture,
season with salt and pepper, cover with bread crumbs and
pieces of butter on top. Bake 15 to 20 minutes.
Mrs. Albert Brown.
Chicken Patties
Make a nice rich puff paste, cut a round from it with a
medium large cookie cutter, and with a smaller size cutter
cut out the middle of the round, thus leaving a ring. Bake
to a light brown in a quick oven, then brush them over with
beaten egg, and put in the oven 1 minute to glaze; fill these
crusts with minced boiled chicken, well seasoned, and beaten
well into a white sauce made of the water in which the
chicken was boiled. Serve hot. Ruth Brown.
Chinese Noodles
Two eggs, a pinch of salt and as much flour (Sperry
Drifted Snow), as eggs will absorb; rub together with the
hands, then roll very thin and cut into noodles J4 of an inch
wide and 20 to 30 inches long. Boil in rich chicken broth 20
minutes; serve in broth with very small pieces of bacon on
top. To be properly appreciated should be eaten with chop-
sticks. Iva M. Miller, Tientsin, China.
15
MEMORANDA
MEMORANDA
MEMORANDA
VEGETABLES
Rice Croquettes With Jelly
Wash ^2 cup rice, add Yz cup boiling water, Vz teaspoon
salt, cover and steam until rice has absorbed all the water,
then add 1 cup scalded milk and stir lightly with a fork; cover
and let steam until rice is soft, then take from the fire and
add 1 rounding tablespoon butter and yolks of 2 eggs, spread
on a shallow plate to cool; shape in croquettes and roll in
cracker crumbs, then dip in egg and again in crumbs and
fry in deep fat until brown; arrange in dish with cubes of cur-
rant jelly on each, and eat with roast lamb.
Mrs. Thos. Brown.
Fried Apples
Cut 3 large apples crosswise into a skillet, pour on Y-i.
teacup water, put on stove, cover and cook until tender; add
1 teacup brown sugar and l /t teaspoon butter and fry until
brown; stir often to keep from burning.
Mrs. Myrtle Hutchison.
Boston Baked Beans
One pint of pea beans having been soaked and parboiled
until the skins slip, put one small onion in the bean pot and
cover with half the beans, add salt, 2 tablespoons molasses
and 1 dessertspoon of mustard. Rest of the beans with more
salt and l /2 pound salt pork (scored) on top and cover with
hot water. Bake all day in moderate oven, adding more
water if beans get dry. Mrs. G. F. Atkinson.
Spanish Beans
Put 1 quart of pink beans to soak over night. In the
morning put them on with plenty of water over a slow fire
with no salt; cook about 3 hours. Make a sauce of 2 large
onions, 2 strong chili peppers and 4 medium size tomatoes,
chopped fine; after the beans have cooked 2 hours pour this
in and salt to taste and cook slowly 1 hour more.
Mrs. Arthur B. Shaffner.
Buttered Beets
Boil beets until tender and cut into dices. Dress with
1 heaping tablespoonful flour (Sperry Drifted Snow), mixed
with 3 tablespoonsful vinegar, butter size of an egg and water
if necessary. Boil together until creamy. Serve as a veg-
etable. Mrs. G. F. Atkinson.
19
Cabbage Dumplings
Pull a head of cabbage apart, leaf by leaf. Wash well
and cook only until slightly tender. Flavor some hamburger
steak with a little onion, salt and pepper and form into small
balls; place a ball of the meat in the center of 2 or 3 of the
cabbage leaves; bring leaves up and fasten with string or
toothpicks. Put in a steamer and steam, or drop in boiling
water and boil slowly, cooking until the meat is well cooked.
Eva M. Russell.
Escalloped Cabbage
Put a layer of cold cooked cabbage in a buttered baking
dish, then a layer of medium white sauce (grated cheese may
be added to white sauce if desired). Cover with buttered
crumbs and bake 20 minutes, or until crumbs are brown.
Corn Saute
Six ears corn cut off as for stewing, 1 tablespoon butter
or Crisco, 2 tablespoons sweet pepper, cut fine. Season with
pepper and salt; simmer over slow fire.
Nellie M. Schultz.
Potato Roll
Two cups mashed potatoes, y\ pound grated cheese, 1
egg yolk, 2 tablespoons milk, teaspoon onion juice, salt, table-
spoon minced parsley, if you like. Mix, form in roll, brush
with milk, roll in bread crumbs, bake. Serve with white
sauce with ^ cup of peas in it.
White Sauce
Two tablespoons butter, 1 tablespoon flour (Sperry
Drifted Snow), 1 cup milk; cook; salt and pepper to taste.
Rice Croquettes
Cook in double boiler % cup rice, 2 cups milk (or part
water), ^ teaspoon salt. The mixture should be quite soft
when rice is done. If dry add water. Mix 2 tablespoons sugar
and 2 well beaten eggs, and cook with the rice, stirring con-
stantly for 3 or 4 minutes. Add ^ teaspoon vanilla and
spread on platter to cool. Form in 6 balls, roll in egg and
crumbs and fry in deep fat. Mrs. J. P. Holland.
20
Corn Oysters
Place a pint of corn (canned or fresh), on the stove, and
allow it to simmer for 20 minutes. If too dry add a little
water. Then season with 1 teaspoonful of salt, 1 teaspoonful
of butter, % teaspoonful of pepper, and 2 tablespoonfuls of
milk. Allow it to become cool and then stir in two well beat-
en eggs and about a cupful of cracker crumbs. Put a table-
spoonful of bacon grease in the frying pan and when it has
become smoking hot drop in the corn batter by spoonfuls.
When a delicate brown turn over and brown other side.
Anna Kennedy.
Baked Corn
One can corn, 1 cup grated cheese, 1 egg, ^ cup milk, 1
bell pepper cut in small pieces; salt and pepper to taste. Bake
until nicely browned. W. E. L.
Glazed Sweet Potatoes
Six medium-sized potatoes, ^ cup sugar, 4 tablespoonsful
water, 1 tablespoonful butter. Wash and pare potatoes, cook
10 minutes in boiling salt water; drain, cut in halves length-
wise, and put in buttered pan. Make a syrup by boiling sugar
and water 3 minutes; add butter; brush potatoes with syrup
and bake 15 minutes, basting twice with remaining syrup.
Mrs. P. F. Hill.
Currie and Rice
Cut 1 pound mutton in dice; put 1 tablespoon butter in
spider and 1 large onion cut up; fry, then put in the meat;
simmer 1 hour or more; add a little water if necessary; stir
1% tablespoon flour (Sperry Drifted Snow), 1 teaspoon salt
and 1 tablespoon curry powder with a little water; put it in
the meat and let it thicken; cook ^ cup rice and salt it;
spread the rice on a platter and pour the meat over it.
Mrs. M. A. Casey.
Spanish Rice
One and one-half cup cooked rice, \y 2 teaspoons salt, 2
tablespoons butter, paprika, Y$ onion (sliced thin), 2 or 3 cups
stock or water, 1 can tomato pulp, y 2 cup grated cheese. Melt
butter in sauce pan, add the onion and let cook until the but-
ter is absorbed; then add the boiled rice, tomato pulp, salt,
paprika and liquid, if needed. Let cook 5 to 10 minutes, then
stir cheese in carefully with fork. Serve very hot, or pour
into buttered casserole; cover with buttered crumbs and
bake in over. Mrs. Warren T. Smith.
21
Spanish Rice
One cup rice, partly cooked, 4 large tomatoes, 1 onion,
3 green chili peppers, cut up, from which seeds are removed,
l /2 cup butter or bacon. If bacon is used, onion is fried in it;
salt to taste. Cook slowly 4 hours. Excellent put in cooker.
Mrs. E. J. Ruenitz.
Fried Summer Squash
Cut stem and blossom ends from squash, cut crosswise
in slices about 1 inch thick, and fry in bacon drippings until
brown on both sides; salt and pepper. Cook with cover on
skillet. Mrs. Hofer.
Baked Bananas
Remove the skins from 6 firm bananas, place in a shal-
low pan, dredge well with sugar, add 2 tablespoons soft but-
ter and the juice of 5/2 a lemon; bake about ^ hour, being
careful not to burn. Serve hot with meat course.
Maude M. B. Scudder.
Candied Sweet Potatoes
Peel and cook moderate sized sweet potatoes until ten-
der, then slice lengthwise and put in a skillet containing }/
cup Karo Corn Syrup and butter the size of an egg and fry
slowly until browned. Mrs. F. O. Hubbell.
Bell Peppers Stuffed With Corn Custard
Cut large peppers in halves crossways, remove seeds and
membranes, cook 1 minute in boiling salted water, drain; cook
1 tablespoon butter and 1 teaspoon finely chopped onion un-
til onion is yellow in color, add 1 teaspoon flour (Sperry
Drifted Snow), and stir until smooth, add 1^4 cups milk and
cook, stirring constantly until boiling; take from fire and add
1 can corn, chopped fine, 2 eggs beaten slightly, and salt
and pepper to taste. Fill peppers with mixture, set close to-
gether in pan and bake in moderate oven until custard is
firm. E. L.W.
Fried Peppers
Remove seeds, heat in oven very hot, wrap in wet cloth
until skin blisters and can be removed; chop peppers and mix
with equal parts of cheese; mix with batter made of 1 egg,
heaping spoon of flour (Sperry Drifted Snow), 1 spoon of
milk. Fry brown. J. C.
22
Stuffed Tomatoes
Scoop out 6 tomatoes, take equal parts of ground walnuts
and bread crumbs, salt, onion juice and pepper to taste;
tablespoon melted butter. Fill the tomatoes with same and
bake.
Creamed Turnips
Cut in dice, soak in cold water, then put them in boiling
water, salted; let them stand boiling hot, but don't boil hard
until transparent; make a white sauce, put the turnips in;
let stand over hot water 20 minutes. To make white sauce, 2
tablespoons butter, 1 tablespoon flour (Sperry Drifted Snow),
rubbed together; add a cup of milk and cook; season with
salt and pepper.
Egg Plant
Pare egg plant, cut in cubes, stew in salted water until
tender; drain off water, let cool. Into this stir 2 well beaten
eggs; drop with a spoon into hot fat in a skillet and fry like
hot cakes. Mrs. A. R. Hofer.
Egg Plant
Parboil egg plant without pealing for 10 to 20 minutes,
according to size; cut lengthwise, scoop out seeds and with
them mix 1 cup bread crumbs, 2-3 cup chopped walnut meats,
salt, pepper, pinch of sage, a very little onion; heap in shells
of egg plant, put lump of butter on top and bake for 15 min-
utes. Hazel Hofer.
23
MEMORANDA
SALADS AND SALAD DRESSING
Carrot Salad
Pare 5 medium-sized carrots, put through fine grinder,
mix with cooked or French salad dressing and serve on let-
tuce leaf. Celery or tomatoes ground with the carrots make
a good salad. Mrs. Hofer.
Easter Salad
Take hard boiled eggs, shell them while warm and press
into shape of apple with finger and thumb; paint with fruit
coloring to resemble apple; put clove in one end and piece of
watercress with leaf in other. Serve with mayonnaise or
French dressing. Mrs. T. R. Brown.
Tomato Jelly Salad
One-half can tomatoes, l / 2 teaspoonful salt, 2 bay leaves,
y$ teaspoonful pepper, y* small onion, 1-3 box gelatine, 1-3
cup cold water, 2 tablespoonsful lemon juice; simmer first 5
ingredients 15 minutes, dissolve the gelatine in the cold water,
and strain, add lemon juice, put in molds; serve on let-
tuce leaves with mayonnaise, putting a ball of cottage cheese
on the side of each plate. Mrs. Mac Bride.
Lemon Gelatine Salad
Make lemon gelatine according to directions; mould in
flat dish; when jellied cut into squares, serve on lettuce
leaves with spoonful of mayonnaise on top of each. Beside
each square of gelatine on each plate place two dried prunes
stuffed with halves of walnuts.
Beet and Celery Salad
Boil beets, scoop out centers, leaving beets cup-shaped.
To the removed portion add tender stalks of celery and
radishes chopped fine; season and moisten with mayonnaise;
fill the beets with the mixture; serve on lettuce leaves; top
with spoonful of mayonnaise; garnish with rings of radishes.
Mrs. F. J. Perry.
25
Mushroom Salad
Mix equal parts of canned mushrooms, diced celery, nuts
and stuffed olives with mayonnaise; serve on lettuce leaves
with spoonful of mayonnaise on top of each.
Mrs. Perry.
Tongue Salad
The small end of a cold boiled tongue, 1 small cup of
chopped nuts, 1 small cup of chopped celery, not too fine, 2
hard boiled eggs, a little celery salt and pepper; mix with a
mayonnaise dressing; serve on a lettuce leaf.
Mrs. H. L. Putnam.
Combination Salad
Small bunch celery, ^ pound stoned dates and Vz pound
nuts, chopped fine. Mix with pulp of 3 grapefruit. Add
mayonnaise. Mrs. F. W. Fahs.
Cabbage and Pepper Salad
Shredded cabbage and minced peppers mixed with
French dressing makes a good salad. Mrs. F. W. Fahs.
Veal Salad
Take cold stewed or roast veal, chop coarsely and add 1
bunch celery cut in small pieces, ^ cup English walnuts or
almonds chopped; mix all with a mayonnaise dressing and you
have a salad equal to chicken, with less expense and trouble.
Mrs. M. G.
Almond Salad
One pound almonds, blanched, 1 ten-cent box marshmal-
lows (cut in several pieces), 1 medium-sized can sliced pine-
apple, cut in small pieces; mix with this dressing: 5 egg yolks,
% cup water, y 2 cup vinegar, 1 tablespoon sugar, 1 tablespoon
butter, 1 teaspoon mustard, 1 teaspoon salt, 1 teaspoon corn
starch; cook until thick in a double boiler; when cold add J4
pint cream, whipped stiff. Mix with the salad.
Mrs. Belle Neely.
Appetizer
Squares of tomatoes mixed with a white fish and celery
and soaked in a French dressing. Serve on lettuce leaves.
Mrs. G. W. Russell.
26
Cottage Cheese Salad
Slice ripe tomatoes on lettuce leaves; in center place ball
of cottage cheese and pour over a spoonful of salad dressing
made by thinning a heaping teaspoonful peanut butter with
juice of y^ lemon and a little hot water and pinch of salt.
Mrs. A. Y. Soule.
Fruit Salad
Two apples, peel and cut in cubes, 2 bananas sliced, 4
slices of pineapple, cut in cubes, 1 pear, peel and slice, 1 small
bunch celery, cubed, l /2 cup chopped nuts, 8 marshmallows;
mix all together with mayonnaise and serve on lettuce leaves.
Mayonnaise
One egg, beat until light, then add salad oil, drop by
drop, beating all the time until egg begins to thicken; then
add juice of one lemon, J4 teaspoon salt, pinch of paprika,
then salad oil until thick. Mrs. Thos. Brown.
Combination Salad
Two cups chopped cabbage, J4 cup minced celery, l /t cup
minced apple, 3 soda crackers rolled fine; toss and mix and
dress with cream dressing or mayonnaise.
Mrs. Stevenson.
Fancy Salad
One lettuce leaf, 1 slice pineapple (hole in center); cut
pieces of pimiento peppers to represent poinsettia leaves and
arrange on pineapple; put yellow mayonnaise dressing in cen-
ter. Mrs. Geo. E. Haney.
Tomato Oyster Salad
Cut off top of medium-sized tomatoes, remove seeds and
fill with the following: Scald oysters in their own liquor
until they begin to ruffle and stir so that every part may be-
come cooked. Remove from fire and drain; sprinkle with salt
and pepper and mix with a few spoonsful of vinegar. Set in
a cool place. At serving time mix with crisp celery and
mayonnaise dressing. Mrs. Tait.
Lima Bean Salad
One pint cooked lima beans, 1 shredded onion, 3 hard
boiled eggs; mix with either a boiled dressing or mayonnaise.
Mrs. Tait.
27
Salmon Salad
One can salmon, 4 hard boiled eggs, Vz pound grated
cheese, 5 or 6 pickles (chopped), 3 tablespoonsful vinegar, l /*
teaspoonful salt, 1 teaspoonful mustard. Mix all with butter
size of walnut. This requires no salad dressing.
Mrs. Tait.
Tomato Cheese Salad
Spread a layer of Blue Hill chili cheese between two
slices of tomato and place spoonful of mayonnaise on top.
Serve on lettuce leaf with garnish of olives.
Mrs. Perry;
Raw Carrot Salad
Put carrots through food chopper, grind fine; mix with
this 1 can of Campbell's Tomato Soup; mould in custard cups
and turn out on lettuce leaf with spoonful of mayonnaise on
top of each. Mrs. Perry.
Pineapple Celery Salad
Take equal parts of pineapple cubes, diced celery, 54 cup
mayonnaise and J4 CU P f whipped cream. Serve on lettuce
leaf with spoonful of mayonnaise mixed with whipped cream
on top. Mrs. Perry.
Salad Suggestions
Equal quantities of fresh pears and thinly sliced cucum-
bers on lettuce leaves served with mayonnaise.
Fresh or canned peas and pecan nuts. Serve with mayon-
naise on lettuce leaves.
String beans and sliced tomatoes; serve on lettuce leaves
with French dressing. Mrs. Mac Bride.
Serve canned pimientoes on lettuce leaves with mayon-
naise.
Cold macaroni and sliced celery; mix with mayonnaise;
serve on lettuce leaves.
Make a plain lemon jelly, add oranges, bananas and pine-
apple; put in molds; serve with mayonnaise on lettuce leaves.
Mrs. Mac Bride.
Scoop out the inside of fresh firm tomatoes; mix what
you have taken out with bread crumbs, salt and Vz dozen
white grapes, skinned and seeded, to each tomato; fill the hol-
low in each tomato with the mixture; place mayonnaise on
top. Serve on lettuce leaves. Mrs. Mac Bride.
28
Log Cabin Salad
Four bananas, peeled and cut lengthwise. Place in orange
juice % hour, on ice; arrange log cabin style on individual
plates with lettuce leaf; fill center with red and white cherries
or green grapes and red cherries; pour over fruit dressing,
made as follows: Three tablespoons sugar, and juice of 1
lemon; stir until sugar is melted; add 3 tablespoons orange
juice; cool on ice before serving. Hrs. Lockwood.
Mayonnaise Dressing Without Oil
Beat the yolks of 3 eggs and add 1 teaspoonful corn
starch, ^ teaspoonful of mustard, 1 teaspoonful salt, 1 cup of
milk, YT. cup of vinegar and a small lump of butter. Place over
fire and heat until thick. Miss Cox.
Sour Cream Salad Dressing
One cup sour cream, 2 tablespoonsful vinegar, 1 heaping
teaspoonful mustard, J4 teaspoonful salt, 1 tablespoonful
sugar, 2 eggs, well beaten. Stir constantly while cooking.
Mrs. Tait.
Salad Dressing
Yolk of fresh egg, 4 tablespoons olive oil, 1 tablespoon
vinegar, J^ tablespoonful salt; beat quickly with egg beater.
Put all in bowl, set in ice water. Mrs. R. C. Barrett.
Fruit Salad Dressing
One orange, juice and rind (none of the white); Yt
lemon, juice and rind, 1 cup sugar, 1 tablespoon flour; mix
flour and sugar and add lemon and orange, then add 1 cup
boiling water, and boil until smooth. Before using above, it
is improved by addition of 1 cup cream whipped stiff, and
both whipped well together. Mrs. E. J. Ruenitz.
Salad Dressing for Sliced Pineapple or Fruit Salad
(For Twelve Persons)
Juice of 3 small oranges, juice of 2 lemons, yolks of 3
eggs, 1 cup sugar. Cook in double boiler until thick; when
cold mix with twice the quantity of whipped cream and 10
cents worth of marshmallows cut in small pieces. Beat well
and let stand 1 hour before serving.
Mrs. J. P. Holland.
29
French Salad Dressing
One tablespoon olive oil, 1 tablespoon Worcestershire
sauce, juice of Yz lemon, thoroughly beaten together.
Mrs. Ford.
Boiled Salad Dressing
One-half cup sugar, 1 teaspoonful each of mustard, salt,
tard, 1 teaspoonful flour, 1 teaspoonful sugar, 1 egg (well
beaten); mix all together and boil slowly, stirring slowly, un-
til it thickens; set away to cool, and when ready to use add
a little sweet cream, salt and pepper, to suit taste.
Mrs. S. T. Allen.
Cooked Salad Dressing
One-half cup vinegar, % cup water, y 2 teaspoonful mus-
corn starch and flour, J4 teaspoon pepper, 1 cup of cream or
canned milk, 2 beaten eggs; heat and add 1 cup of vinegar.
Bring to a boil; when cooking add butter size of a walnut.
Whipped cream can be added for fruit salad and less sugar
when using for meat salad. Mrs. Mac Bride.
30
MEMORANDA
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MEMORANDA
DESSERTS
Apple Custard Pie
One cup of milk, yolks of 2 eggs, 3 or 4 grated apples,
small spoon of melted butter, Vz cup of sugar, nutmeg to
flavor, small pinch of salt; bake in one crust; make a frost-
ing with the whites of eggs and 2 spoons of sugar; brown
delicately. Mrs. Arthur B. Shaffner.
Boston Pie
One cup of cranberries cut in halves, ^ cup of raisins,
1 cup sugar, 2 level tablespoons of flour (Sperry Drifted
Snow), 1 teaspoon of vanilla and a piece of butter. Rub flour
and sugar together, pour 1 cup of boiling water over all.
Bake between 2 crusts. Mrs. Franklin.
Chocolate Pie
Mix and bring to a boil 1 cup milk, % cup sugar, large
tablespoon of chocolate and a piece of butter the size of a
walnut. Mix together 2 egg yolkes, 1 tablespoon of flour, a
little milk and a pinch of salt ;stir this into the boiling mix-
ture and when the whole is boiling turn into the baked crust.
Beat the 2 whites, add 1 tablespoon sugar, put on top of pie
and brown in oven. Mrs. Forrest Casey.
Cream Pie
Scald 1 full pint milk, 3 rounding tablespoons sugar, 1
tablespoon butter, 2 tablespoons corn starch, 3 egg yolks, 1
teaspoon flavoring; sprinkle salt; mix together with a little
cold milk, and add to the scalded milk; cook a minute or
two; put in a crust and bake. Make frosting of the 3 whites,
beaten; add two tablespoons powdered sugar, flavor, spread
on top, put in oven and brown. Mrs. J. O. Knighten.
Lemon Pie
Two and one-half cups powdered sugar, 7 eggs; beat
whites stiff, then pour yolks onto beaten whites and beat all
together; juice of 3 lemons and grated rind of 1 lemon, but-
ter size of an egg, melted; mix all together well; put into un-
baked crust and bake slowly. Makes 1 very large or two
small pies. Mrs. Hogeboom.
33
Custard Pie
Three eggs, well beaten, y?. cup sugar, 1 teaspoon vanilla,
1 pint milk, pinch of salt; bake with 1 crust.
Mrs. J. M. Howe.
Nut Mince Pie
One cup walnuts, 2 cups apples cut fine, YT. cup vinegar,
^2 cup watef or fruit juice, Vz cup sugar, 1 cup raisins, ^
teaspoon each cinnamon, allspice, cloves and salt; the spices
and sugar are mixed, then add all other ingredients. This
amount makes two pies. Mrs. Hutchison.
Orange Cream Pie
Beat thoroughly the yolks of 2 eggs with ^ cup sugar,
add 1 heaping tablespoon flour (Sperry Drifted Snow), 1
even tablespoon corn starch, dissolved in milk; pour into 1
pint boiling milk and cook until thickened; let cool and flavor
with extract of orange; pour into a baked crust; beat whites
of eggs to a stiff froth, add l /2 cup sugar, flavor with orange;
spread on top; brown in oven. Mrs. J. M. Howe.
Raisin Pie
One and one-half cups raisins, y 2 cup sugar, 1 cup water,
1 tablespoon corn starch, dissolved in l / 2 of the water; cook
until a little thick, then add juice and grated rind of 1 lemon.
Bake with 2 crusts. Mrs. Hutchison.
Strawberry Pie
Two eggs well beaten, 1 cup cream (small), Yz cup sugar,
good measure, 1 tablespoon flour (Sperry Drifted Snow), 1
box or more of berries. Mrs. E. J. Ruenitz.
Sour Cream Pie
One cup sour cream, 1 cup sugar, yolks 2 eggs, J4 tea-
spoon cinnamon, J4 teaspoon cloves; bake in 1 crust; use
whites of eggs for meringue. Nellie M. Schultz.
Rhubarb Pie
i ,
Two cups rhubarb, cut in pieces, 1 cup sugar, 1 egg, 2
tablespoons each of butter and flour (Sperry Drifted Snow),
Y% teaspoon lemon juice. Mrs. L. E. Rowe.
34
Lemon Pie
Juice and a little of the grated rind of 1^ lemons, 1 cup
sugar, heaping, yolks of 3 eggs and white of 1, 1^ table-
spoo f '\l (large) corn starch, butter size of walnut, water 1^4
cups; bake slowly in crust. Make meringue of remaining egg
whites beaten stiff, folding in 2 tablespoonfuls sugar. Cool
pie before putting on meringue. Mrs. Winget.
Squash Pie
Cook hubbard squash and put through a collander; for
each pie take 1 cup squash, y 2 cup sugar, 1 teaspoonful each
of cinnamon, cloves and salt, IVz cups rich milk, 1 large (or
2 small eggs, well beaten. Mix thoroughly and bake with
under crust in a moderate oven. Mrs. S. T. Allen.
Tartoni
One pint rich cream, 1 dozen macaroons, }4 cup sugar,
YZ cup water, 3 eggs. Boil sugar and water until it threads,
beat yolks and whites of eggs separately, very light. Mix,
then add hot sugar, gradually beating with egg beater until
thick as cream; cool; add 1 teaspoon vanilla when ready to
freeze ,and 1 pint cream whipped stiff. Roll macaroons fine;
put y 2 in bottom of 3-pint mould. Add tartoni preparation;
put rest of crumbs on top and freeze. Let stand 4 hours.
Mrs. Hermon.
Baked Apple Dumplings
Rich biscuit dough rolled almost as thin as pie crust;
peel and remove core of small apples and fill apples with
sugar; wrap in dough; lay in pan well buttered, smooth side
up, with small piece of butter on top of each; sprinkle sugar
over them and turn in 1 cup boiling water. Bake in moderate
oven 24 hour. They are fine plain or served with cream.
Mrs. Barton.
Sponge Pudding
One-half cup flour (Sperry Drifted Snow), Y 2 cup sugar,
1 pint milk; mix sugar and flour with a little milk, heat re-
mainder of milk, stir in flour and sugar; boil until it thickens,
add YA. cup butter; separate 5 eggs; stir hot mixture into the
beaten yolks, beat whites very stiff, add last. Put in pan
water, bake 30 or 40 minutes. To be eaten with sweet creamT
-J. C.
35
Apple Snow
One cup sugar, white of 1 egg, 2 apples, grated; beat Y*
hour. Nellie M. Schultz.
Orange Charlotte
One-third box gelatine, 1-3 cup cold water, 1-3 cup boil-
ing water, 1 cup sugar, juice 1 lemon, 1 cup orange juice and
pulp, whites of 3 eggs; pour cold water on gelatine, let stand
5 minutes, then add boiling water. When dissolved add
lemon and orange juice and let cool. When it begins to set
add beaten whites of eggs; beat and pour into moulds lined
with sections of orange. With 3 yolks make a soft custard,
using 3 tablespoons sugar, \y 2 cups milk, 1 teaspoon vanilla
and a pinch of salt; pour this oved the charlotte when ready
to serve. Mrs. T. H. Powell.
Brown Betty
One cup bread crumbs (center of dry loaf), 2 cups
chopped tart apple, y 2 cup sugar, 1 tablespopnful butter, 1
small teaspoonful cinnamon. Put in baking dish, alternating
layers of apples and crumbs with butter and cinnamon on top
layer; bake slowly 24 hour in covered dish. Uncover for last
15 minutes. Serve warm or cold, with cream or without.
Miss Jeanette Hammer.
Poor Man's Pudding
One cup brown sugar, 1 cup sour milk, 1 cup raisins, 1
cup flour (Sperry Drifted Snow), 1 teaspoonful soda dissolved
in a little hot water; steam 3 hours.
Lemon Sauce
One cup sugar, 1-3 cup butter, 1 lemon juice and grated
yellow rind, 1 egg, 3 tablespoons of boiling water; beat but-
ter and sugar together until creamy, then add egg, well
beaten, then lemon, and lastly boiling water; keep in double
boiler until time to serve so as to keep it hot.
Mrs. Maud Berg.
;
Black Pudding
Two cups chopped light bread, y 2 cup chopped suet, y 2
p molasses, 1 egg, 1 cup raisins, 1 cup sweet milk, l / 2 tea-
oon of soda, l / 2 teaspoon powdered cloves, 1 teaspoon cin-
namon, a pinch of salt and mace; steam 2 hours. Serve with
hot sauce. Mrs. H. L. Putnam.
36
Ambrosia
One rounded tablespoon of gelatine, dissolved in *4 cup
water; stir over fire until dissolved; remove from fire and
add y z cup cold water, whites of 4 eggs, add a little salt and
beat until very stiff; pour cool gelatine over beaten whites
and beat all together thoroughly; add 1 cup granulated sugar,
1 teaspoon almond flavor, divide mixture into 3 equal parts,
color 1 part pink and spread over bottom of moulding dish;
sprinkle with chopped walnuts, then spread the part to be
left white, and sprinkle with more nuts; then color the re-
maining part green and put on top; allow to harden and
serve in slices as brick ice cream, with cream or custard dress-
ing. Mrs. G. W. Russell.
Delicious Bread Pudding
One cup of ground bread crumbs soaked in 1 pint milk,
1 cup of ground walnuts, ^ cup of raisins, 2 tablespoons but-
ter (melted), 2 tablespoons sugar, */ 2 teaspoon baking pow-
der, 2 eggs, beaten separately; bake slowly in moderate oven
20 minutes; serve hot with caramel sauce.
Mrs. O. V. Pratt.
Soft Custard
Two cups milk, 3 egg yolks, ^ cup sugar, J4 taspoon salt,
y^ teaspoon vanilla; heat milk in a double boiler; mix the
egg yolks with sugar and salt; pour hot milk over this mix-
ture and return to double boiler and cook until custard coats
spoon, stirring constantly; strain and flavor. If custard
curdles pour in cold dish and beat vigorously with Dover
egg beaten. Mrs. P. F. Hill.
Chocolate Pudding
One pint milk, 1 egg, 3 tablespoons each of sugar and
grated chocolate and 2 tablespoons corn starch, beaten to-
gether, and stirred into milk just before it boils. It is im-
proved by adding nuts. Mrs. Myrtle Hutchison.
Dessert Crumb Torte
One cup dates cut in two, ^ cup English walnuts cut in
large pieces, 4 tablespoons bread crumbs, small teaspoon
baking powder in the bread crumbs, 3 eggs beaten separately,
Vz cup sugar; mix fruit, sugar and bread crumbs, fold in eggs,
the whites beaten stiff, last; bake in slow oven about 20 min-
utes. Serve with whipped cream. Mrs. Schuster.
37
Cup Custard
One quart scalded milk, 4 to 6 eggs, y 2 cup sugar, 54 tea-
spoonful salt, grating of nutmeg. Mix eggs slightly, stir in
sugar and salt, then slowly the hot milk; when sugar has dis-
solved pour into cups. Grate nutmeg over each cup; set cups
in pan of hot water and bake in moderate oven until a
pointed knife inserted in custard comes out clean.
Mrs. P. F. Hill.
Caramel Custard
One-quarter cup sugar, J^ teaspoon salt, 2 cups hot milk,
% teaspoon vanilla, 2 beaten eggs. Melt sugar in smooth
frying pan (without water), stirring constantly to keep from
burning; add slowly to scalded milk; cook until sugar melts;
pour slowly over the beaten eggs and flavor; pour in buttered
dish and bake as baked custard. Goldie Perkins.
Carrot Plum Pudding
One pound carrots, grated, % pound suet, chopped fine,
8 tablespoons flour (Sperry Drifted Snow), 4 tablespoons
sugar, y 2 pound seeded raisins, J^ pound currants, 1 teaspoon
cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, a pinch of
salt; steam 3 hours. This will serve 8 persons.
Mrs. E. B.Shaffner.
Cottage Pudding
Three-quarters tea cup sugar, butter size of an egg,
creamed, 1 egg beaten, ^2 cup sweet milk, 1 cup flour (Sperry
Drifted Snow), 1 heaping teaspoonful baking powder. Bake
in deep pan and serve with comrnon or other sauce.
Mrs. G. A. Atkinson.
Custard Souffle
Three tablespoons butter, % cup flour (Sperry Drifted
Snow), 1 cup scalded milk, 4 eggs, 1 extra white, % cup
sugar, T / 2 teaspoon vanilla; melt butter, add flour and grad-
ually hot milk; when well thickened pour on to yolks of eggs
beaten until thick and lemon-colored, and mixed with sugar;
cool and cut and fold in whites of eggs, beaten stiff and dry.
Turn^into buttered pudding dish and bake from 30 to 35 min-
utes inflow oven; take from oven and serve at once; if not
served immediately it is sure to fall; serve with hard or
creamy sauce. Eva M. Russell.
38
Cold Rice Pudding
One-half cup rice, cooked in a pint warm water, then add
1 pint milk and cook a few minutes, a little salt, yolks of 3
eggs, beaten well with 5 tablespoons of sugar (add this while
boiling); let it cook and come to a cream; flavor; beat the
whites of 3 eggs with 6 tablespoons of sugar to a stiff froth,
flavor; spread on pudding and brown. Serve cold. Better if
put on ice. Iva Blossom.
Carrot Pudding
One cup grated raw carrots, 1 cup grated raw potatoes,
1 cup sugar, 1 cup flour (Sperry Drifted Snow), J4 cup melted
butter, 1 rounding teaspoonful soda, 1 rounding teaspoonful
cinnamon, 1-3 teaspoonful cloves, 1-3 teaspoonful salt, ^4 tea-
spoonful mace or nutmeg, 1 cup of chopped raisins or any
fruit. Steam 3 hours, serve with Ohio sauce.
Mrs. Lockwood.
Ohio Sauce
Cream ^ cup of butter, add gradually 1 cup light brown
sugar; when creamy add 4 tablespoonfulls of stoned dates
and 2 tablespoonfulls of nuts chopped together, % teaspoon-
ful of lemon extract. Mrs. Lockwood.
Date Pudding
One cup bread crumbs, 1 cup dates, 1 cup walnut meats,
all ground fine, 1 cup sugar, 1 egg, well beaten, 1 tablespoon
milk, a little salt, one teaspoon baking powder; mix well; set
dish in hot water and bake 40 minutes in slow oven. Serve
with whipped cream. Mrs. H. W. Witten.
Fruit Pudding
One cup nuts, 1 cup dates, 1 cup flour (Sperry Drifted
Snow, 1 cup sugar, 3 eggs, 1 teaspoon baking powder; bake;
cut as you would cake, in slices, and serve with whipped
cream, fruit over each slice. Iva Blossom.
Date Pudding
One pound dates, % pound figs, cut fine, ^A pound suet,
chopped, 1 cup brown sugar, J4 cup milk, 1 cup bread crurribs,
2 eggs, salt to taste, mix well and steam 3 hours; serve hot
with any preferred sauce. This is an inexpensive substitute
for plum pudding; is more easily digested and quite as good.
Mrs. Arthur B. Shaffner.
39
Date Pudding
One cup sour milk, 2-3 cup sugar and molasses, mixed, 1
tablespoon melted butter, 1 pound of dates, stoned and cut
fine, 2 cups Sperry graham flour, 1 teaspoon soda and pinch
of salt. Steam for 2 hours and then put in oven for about 15
minutes. Serve with hard sauce or any pudding sauce.
Mrs. E. E. Olmstead.
Steamed Graham Pudding
One-half cup molasses, y 2 cup sugar, 1 cup raisins, y 2 cup
sweet milk, butter size of an egg, spice to taste, ]/2 teaspoon
soda, 2 teaspoons baking powder, \y 2 cups Sperry graham
flour; steam 2 hours. Mrs. Hetzel.
Lemon Foam
One cup boiling water, 1 cup sugar, juice of a lemon and
the white of one egg, beaten stiff, 1 large tablespoon corn
starch wet with cold water. Mix the water, sugar and corn
starch together; set upon stove and stir until clear, add juice
of lemon and beat in the stiffly beaten white of egg. Do not
be afraid to boil well and stir constantly; pour into mould.
Sauce
Take yolk of the egg, stir in a little sugar and Y* cup of
milk; put over the fire and stir until thick, but do not let boil.
Mrs. Rogers.
Maryborough Tarts
Four large, tart apples, grated, 2 lemons, juice and grated
rind, 2 cups granulated sugar, 4 eggs (yolks only), 2 table-
spoons melted butter, y 2 grated nutmeg, salt. Mix grated
apples, juice and grated rind of lemons, sugar, nutmeg, salt
and butter together, then add yolks of eggs, well beaten; line
patty pans with rich pastery, fill, not too full, with mixture.
Bake in as hot oven as for pies. Will make 3 dozen.
Mrs. M. Berg.
Raisin Puffs
One-half cup sugar, 1 egg, y 2 cup sweet milk, butter size
of an egg, 2 teaspoons baking powder, y 2 cup raisins, flour
(Sperry Drifted Snow); put in cups and steam; serve with
cream and sugar. Mrs. J. M. Howe.
40
Plum Pudding
One cup suet, cut fine, 34 cup of dark molasses, 1-3 cup of
sugar, 1 cup milk, 1 teaspoon baking powder, 1 teaspoon cin-
namon, 1 cup raisins, 1 cup currants, 3 cups flour (Sperry
Drifted Snow), steam 3 hours.
Sauce
One cup brown sugar, 1 teaspoon butter, \y 2 cups water,
1 tablespoon corn starch; flavor with vanilla. A little cream
added just before serving will improve it.
Christine Mac Donnell.
Spanish Cream
Dissolve 1/2 box gelatine in 1 quart milk, occasionally stir-
ring while bringing to the boiling point, then stir in 1 cup
sugar and the yolks of 3 eggs; have ready the whites of the
eggs, beaten to a stiff froth; flavor the custard with vanilla
and pour it at the boiling point over the whites and stir hard.
Let stand l /2 day to mould, in the ice chest if possible. To
be eaten plain or with whipped cream. Mrs. C. E. Casey.
Cold Cabinet Pudding
Soak J4 box gelatine in J4 cup cold water, beat yolks of 3
eggs; boil 1 pint milk, add J4 cup sugar, pinch salt; pour in
milk and cook like custard; add to soaked gelatine and strain.
Put a layer of lady fingers that have been soaked in custard
in bottom of dish, then layer of macaroons; also soaked in
custard; continue until mould is full; put in cold place and
serve with whipped cream. Mrs. F. B. Wheat.
41
MEMORANDA
BREAD, MUFFINS, BISCUITS AND
Brown Bread
One cup corn meal, 1 cup graham flour (Sperry Graham),
l /2 cup white flour (Sperry Drifted Snow), 1 teaspoon salt, 1
teaspoon soda; mix together and add Y-I cup molasses, 1 cup
milk, sour preferred, raisins; steam 2 hours; 1 pound baking
powder cans well greased and filled about J4 full would be
suitable. Susie Smith.
Breakfast Rolls
One pint bread sponge, 1 pint of milk or water, y z tea
cup shortening, small cup sugar, 1 teaspoon salt, flour
(Sperry Drifted Snow), enough to mix a soft dough; knead
hard and set in a cool place until bed time; mould into bis-
cuits and put into pan so they will not touch and let stand
until morning. Bake in a quick oven.
Mrs. J. H. Paulin.
Three-Day Biscuit
At noon put a cake yeast in a cup of cold water; at even-
ing stir in flour (Sperry Drifted Snow), to make a batter. Put
in large vessel and let rise over night. In morning add 1 cup
soft lard, 2 cups water, 1 cup sugar, 1 teaspoonful salt; mix
in flour until it will not stick to the hands; let rise until night;
pinch off biscuit size of walnut; if you like crust flatten to -/g
inch thick. Let rise until morning and bake 20 minutes. Work
down remaining dough and in evening pinch off more to rise
for next morning; keep left-over dough in cold place, as it
is good until used. Mrs. F. W. Fahs.
Dumplings
Two cups of flour (Sperry Drifted Snow), 1 cup of sweet
milk, 2 teaspopnfuls baking powder, 1 teaspoon salt; boil 7
minutes with lid on. The secret of light dumplings is, before
putting them in, put in plenty of cold water ; n gravy to stop
boiling; then place dumplings. This gives them time to raise
and cook inside. Mrs. Cornelia Bolton.
Steam Corn Bread
Two cups sour milk, 2 cups yellow corn meal, 1 cup
brown flour (Sperry Graham), 1 cup molasses, 1 level tea-
spoon soda, and salt; steam 3 hours. Mrs. Copper.
43
Chicken or Meat Pie Crust
Two cups of flour (Sperry Drifted Snow), 2 teaspoons of
baking powder, 2 tablespoons of melted butter, y 2 teaspoon
salt, 1 egg, beaten very light, 4 cup of milk; sift baking pow-
der and salt with flour, then add beaten egg, milk and melted
butter; blend lightly with a fork. Mrs. Franklin.
Date Bread
One cup graham flour (Sperry Graham), 2 cups white
flour (Sperry Drifted Snow), 3 level teaspoons baking powder,
1-3 cup sugar, 2 level teaspoons salt, 1-3 pound dates, chopped
fine, I 1 /! cups of milk, 1 egg; mix all dry ingredients to-
gether, beat egg well, add milk and then fold in dry ingredi-
ents; bake 45 minutes in slow oven. This is sufficient for two
loaves. Mrs. Sayles.
Bran Bread
Two cups of bran (Sperry Bran Flakes), \ l / 2 cups graham
flour (Sperry Graham), 2 cups sour milk, 1 teaspoonful of
soda, dissolved in a Title hot water and stirred into the milk,
1 large ?poon of molasses, ' cup of raisins, 1 teaspoon of
salt; bake I 1 /- hours in slow oven.
C. Belle Champlin.
Brown Bread
One cup wheat flour (Sperry Drifted Snow), 2 cups
graham (Sperry Graham), 2 cups corn meal, 1 cup molasses,
3*/2 cups sour milk, 1 teaspoon soda, salt; beat all together
thoroughly and steam 4 hours, and bake about 15 or 20 min-
utes to dry it a little. Mrs. G. A. Merrill.
Johnny Cake
One-half cup sugar, 1 cup flour (Sperry Drifted Snow),
1^4 cups corn meal, 1^4 cups sour milk, 1 teaspoon soda, 1
egg, salt and last add J4 cup butter.
Mrs. Myrtle Hutchison.
Graham Bread
Three cups graham flour after it is sifted (Sperry
Graham), y 2 cup sugar, 2 cups sour milk, 1 level teaspoon
soda, I teaspoon salt; mix and put in pan; let rise 2 hours;
bake 50 minutes in moderate oven. -Mrs. H. C. B.
44
Graham Bread
One cup sour milk, 2 cups graham flour (Sperry
Graham), 34 cup molasses; fill the cup with sugar, 1 teaspoon
soda, salt; good half cup or more of seeded raisins or cur-
rants; about y-2. teaspoon baking powder; roll the raisins in
a little white flour, steam 1^4 hours, then bake long enough
to dry off; steam in baking powder or similar cans; put cloth
over top of steamer before putting on cover. Mrs. Todd.
Graham Bread
Two cups buttermilk, 1 teaspoon soda, pinch of salt, scant
cup sugar, 2 cups graham (Sperry Graham), 2 cups white
flour (Sperry Drifted Snow). Mrs. Hetzel.
Graham Nut Bread
Four cups graham flour (Sperry Graham), 2^ cups
wheat flour (Sperry Drifted Snow), 1 cup brown sugar, 2
eggs, 1 teaspoon salt, 3 cups sour milk, 2 teaspoons soda, 1
cup broken walnuts. Prize winner in Chicago Tribune.
Nut Bread
One cup sugar, 1 cup sweet milk, 1 egg, 3 cups flour
(Sperry Drifted Snow), 1 cup nut meats, 4 teaspoons baking
powder, salt; let rise 20 ninutes, not less; bake in moderate
oven. Mrs. Rogers.
Nut Bread
Mix 1 cupful luke-warm, either oatmeal or cream of
wheat mush left from breakfast (I like the oatmeal best), %
cupful of brown sugar, % teaspoon salt, 1 tablespoon butter;
then add ^ of yeast cake dissolved in % of a cupful of luke-
warm water and flour (Sperry Drifted Snow), to knead; cover
and let rise over night; in the morning cut down and knead
into it 1 cupful English walnuts, cut into pieces; shape into
loaf and put into buttered bread pan. Let rise and bake in
moderate oven. Mrs. Boicourt.
Nut Bread
One cup white flour (Sperry Drifted Snow), 2 cups
Sperry graham flour, ^2 cup brown sugar, 1 teaspoon salt, 2
teaspoons baking powder; mix together and with enough milk
to make a stiff batter, and bake 40 minutes in a moderate
oven. Mrs. F. O. Hubbell.
45
Salt Raising Bread
Scald a teacup of sweet milk, stir in corn meal until thick
as gruel or a little thicker; at noon the day before you want
to bake bread, put it in a can, put on the cover and stand it
in a warm place until light; in the morning take water as hot
as can and not scald, put in a pinch of salt, 1 of soda, and a
little sugar, and the rising, then stir in flour (Sperry Drifted
Snow), until stiff as can well stir with a spoon and set to
rise; when light, which will be in a few minutes, make into
dough and put in pans, and as soon as light bake quickly.
Mrs. E. B. Shaffner.
Rolls
One cake compressed yeast dissolved in ^ cup lukewarm
water; 1 pint milk scalded and cooled, 3 pints sifted flour
(Sperry Drifted Snow), 2 tablespoons of sugar, 4 tablespoons
shortening, melted, 1 tablespoon salt; mix all ingredients
thoroughly, adding yeast last; beat well; let rise until quite
light, or about 2y 2 hours; roll out and cut into rolls. Let rise
and bake. Mrs. J. W. Sedwick.
Biscuits
One pint flour (Sperry Drifted Snow), ^ pint sour milk,
2 rounding tablespoons suetine, 1 rounding teaspoon baking
powder, 1 level teaspoon salt, y?. teaspoon soda; sift the flour,
baking powder and salt together into the mixing bowl; dis-
solve the soda in the milk; heat the suetine in the pan you
intend baking them in, leaving enough in the pan to turn the
biscuit in; make a hollow in the flour and pour in the milk
and soda and suetine; mix with a fork until stiff enough to
put on the bread board; knead as little as possible to make it
smooth enough to roll. Cut out, turn in suetine, and bake
until brown; about 20 minutes usually.
Mrs. R. C. O'Haver.
Muffins One Dozen
Two eggs, 2 tablespoons sugar, 4 tablespoons melted
shortening, J^ tablespoon salt, 1 cup sweet milk, 2 cups
graham flour (Sperry Graham), sifted, 2 teaspoons baking
powder, slightly heaping. Mrs. R. C. Barrett.
Baking Powder Pan Cakes
Beat one egg well, add 1 cup cold water, 1 teaspoon
melted butter or Crisco, 1 heaping cup flour (Sperry Drifted
Snow), sifted, with 1 heaping teaspoon baking powder and
y* teaspoon salt, 1 tablespoon sugar or honey; beat well.
A. Y. Soule.
46
Delectable Rice Muffins
One cupful of boiled rice, 1 cupful of sweet milk, 2 eggs,
well beaten, 5 tablespoons melted butter, J4 teaspoonful salt,
1 teaspoonful sugar, 3 teaspoonfuls baking powder, 1^ cup-
fuls of flour (Sperry Drifed Snow), mixed into soft batter;
stir lightly and thoroughly and drop into hot muffin rings.
Mrs. F. J. Perry.
Waffles
One pint sour milk stirred over night with nearly a quart
of flour (Sperry Drifted Snow), and 4 tablespoons melted but-
ter. In the morning add a small teaspoon soda dissolved in
a little hot water, then 2 eggs beaten very light.
Gertrude Kennedy.
Pop-Overs
One cup of flour (Sperry Drifted Snow), 1 cup of milk,
y^ teaspoon salt, 2 eggs; set pop-over cups on stove to heat;
put flour in bowl, make a well in center; drop in salt and
then unbeaten eggs; add milk, gradually stirring and widen-
ing circles from center; bake in buttered muffin pans or
earthen cups for about 30 minutes. Mrs. P. L. Hill.
Muffins
One egg, 1 cup of milk, 2 tablespoons melted butter, 2
tablespoons sugar, 2 cups flour (Sperry Drifted Snow), 2 tea-
spoons of baking powder; beat 5 minutes; bake 20 minutes.
Mrs. Geo. E. Haney.
MEMORANDA
CAKES, FILLINGS AND COOKIES
Potato Doughnuts
Three tablespoons Cottolene, ^ cup sugar, yolks of 3
eggs, beaten with 1 white, 1 cup mashed potatoes, 54 cup
milk, 2Y2 cups flour (Sperry Drifted Snow), 3 teaspoons bak-
ing powder, ^ teaspoon each salt and nutmeg.
Miss Hammond.
Cup Cakes
One-half cup butter, 1 cup sugar, 1 cup sour milk, in
which dissolve 1 even teaspoon soda, 1 cup chopped raisins,
1 teaspoon cinnamon, l T /> teaspoon cloves, a little nutmeg, 1
egg, 2 cups flour. Mrs. G. A. Merrill.
Cookies
Two cups sugar, 1 cup butter, 1 quart flour (Sperry Drift-
ed Snow), 2 eggs, i l / 2 cup milk, good measure, 2 teaspoons
baking powder, 1 teaspoon vanilla, 1 teaspoon cinnamon. Add
1 cup of raisins, chopped fine, if desired. Roll very thin and
bake in quick oven. Mrs. George E. Haney.
Oat Meal Cookies
One and one-half cups of sugar, $4 cups of butter, y 2 cup
of warm milk, 1 teaspoon of soda (mixed with the warm
water), 1 cup of oat meal, 1 cup of raisins, 2y 2 cups of flour
(Sperry Drifted Snow), 1 teaspoon of cinnamon, 3 eggs,
slightly heaping teaspoon baking powder.
Mrs. George E. Haney.
Fine Cookie Recipe
Two cups brown sugar. 1 cup butter, 2 eggs, 4 table-
spoons sweet milk, 1 teaspoon soda (dissolve soda in hot
water) 1 cup raisins, 1 cup nuts, 1 teaspoon nutmeg, 1 quart of
flour (Sperry Drifted Snow); dough must be very stiff.
Mrs. John Bernhard.
49
Tea Cakes
Cream together 1 cup sugar and y* cup butter, add 2
eggs, yolks and whites beaten separately, y* cup sweet milk,
1 small teaspoon soda, 2 l / 2 cups flour (Sperry Drifted Snow),
2 teaspoons baking powder, 1 cup chopped raisins, 1 cup
chopped currants, 1 cup chopped walnuts; drop in pan with
teaspoon and bake in moderate oven.
Oat Meal Cookies
One cup sugar, 1 cup shortening, 1 cup milk, 2 cups white
flour (Sperry Drifted Snow), 2 cups Quaker or rolled oats, 1
teaspoon soda, 1 cup chopped raisins, 1 dozen chopped wal-
nuts, 1 level teaspoon cinnamon, 1 level teaspoon cloves, a
little salt; add the rolled oats the last thing. Drop on but-
tered tins and bake well. Mrs. S. T. Allen.
Cookies
One cup sugar, add r /z a cup sour milk, to which has been
added l /2 a teaspoonful soda, 1 egg, well beaten, 1-3 cup
shortening, 1 teaspoonful baking powder, sifted with flour
(Sperry Drifted Snow), to make soft dough; roll thin and
bake in hot oven; chopped raisins, dates or nuts make a pleas-
ing variety. Mrs. Stephenson.
Chocolate Cookies
Two cups sugar, 2 cups flour (Sperry Drifted Snow), Yt
cup melted cocoa, 1 cup nuts, 1 teaspoon vanilla, 1 teaspoon
baking powder, 4 eggs; drop by spoonsful in pan and bake.
Iva Blossom.
Raisin Cookies
Two eggs, small cup shortening, large cup sugar, 1 cup
rolled oats, 1 cup chopped raisins, 2 cups sifted flour (Sperry
Drifted Snow), Yt a cup sour milk, 1 teaspoon soda, J< tea-
spoon nutmeg, Yz teaspoon cinnamon; drop on greased pan
and bake in slow oven. E. L. W.
Oat Meal Cookies
Two cups flour (Sperry Drifted Snow), 2 cups rolled
oats, 2 eggs, 1 cup chopped nut meats, 1 cup chopped raisins,
1 teaspoon nutmeg, 10 teaspoons sweet milk, 1 teaspoon soda,
1 cup sugar, $4 cup shortening, pinch of salt; roll thin and
bake slowly. These will keep a long time.
Mrs. Lydia McMillan.
50
Cookies
One cup butter, 2 cups sugar, 5 cups flour (Sperry Drift-
ed Snow), 3 eggs, beaten light, 6 teaspoonsful sour milk,
small teaspoonful soda, dissolved in the milk. Stir the butter
and sugar together until light, then add eggs and flavoring,
then the milk, then the flour. Roll thin and bake quickly.
Mrs. Lydia McMillan.
Ginger Snaps
One teaspoon soda, 1 teaspoon ginger, 3 tablespoons hot
water, 4 tablespoons lard; put all these ingredients m a cup
and fill the cup with New Orleans molasses. Add flour
(Sperry Drifted Snow), enough to roll; cut with biscuit cut-
ter and bake in quick oven. E. M. A.
Cookies
Two cups sugar, 1 cup shortening, 1 cup sour milk, 1 tea-
spoon salt, 1 teaspoon soda, 1 teaspoon vanilla or nutmeg,
flour (Sperry Drifted Snow), to make white dough.
E. M. A.
Hermits
One and one-half cups sugar, ^ cup butter, 2 eggs, 1 cup
sour milk, y* teaspoon soda, 1 teaspoon cinnamon, 1 cup
chopped raisins, 1 cup chopped nuts, 2 cups flour (Sperry
Drifted Snow), 2 cups Quaker oats, 1 teaspoon vanilla. Drop
on buttered pans and cook with slow fire.
Mrs. Sayles.
Rolled Oats Macaroons
One well beaten egg, Vz a teaspoon melted butter, }4
teaspoon salt, 1^4 cups rolled oats (uncooked); mix all to-
gether and drop on buttered pan. Bake in moderate oven.
Mrs. Boicourt.
Oat Meal Cookies
One cup white sugar, ^ cup butter and lard mixed, pinch
of salt, 2 eggs, 1 cup oatmeal, 2 cups flour (Sperry Drifted
Snow), 1 teaspoon cinnamon, 1 teaspoon soda, dissolved in
3 tablespoons hot water and let cool, 3 tablespoons cream,
sweet or sour, 1 cup raisins, 1 cup nuts. Drop with teaspoon
on to buttered pan and bake in moderate oven. E. M. A.
51
Mocha Drops
Two eggs, well beaten, add gradually 1 cup sugar and beat
10 minutes; 1 cup flour (Sperry Drifted Snow), 1 teaspoon
baking powder; sift together 3 times, add }4 cup boiling
water; bake in shallow pan % hour. Cut cake in squares and
roll in mixture made as follows: Two cups powdered sugar,
y-2 cup melted butter; mix well and moisten with milk enough
to spread easily over the squares, then roll in well roasted
peanuts, ground fine. Mrs. Myrtle Hutchison.
Nut Bars
One egg, 1 cup medium brown sugar, 1 cup chopped Eng-
lish walnuts, 5 level tablespoons of flour (Sperry Drifted
Snow), large pinch of soda, pinch of salt. Stir all together
and bake in moderate oven for about 25 minutes; spread
batter in pans and cut in squares when cool.
Gertrude Kennedy.
Oatmeal Cookies
Two cups sugar, 3 cups oatmeal, 2 cups flour (Sperry
Drifted Snow), 1 cup seeded raisins, cut in pieces, 5 table-
spoons sweet milk, 1 teaspoon cinnamon, 1 teaspoon soda, 2
eggs, 2-3 cup melted shortening. Drop by tablespoonfuls in
greased pan; bake slowly. Anna Kennedy.
Mackinaw Cookies
Two cups dark molasses, 2 cups brown or white sugar, 1
cup lard, 1 cup butter, 1 tablespoon ginger; put on stove, let
come to a boil; be sure and let get cold, then add ^ nutmeg,
2 tablespoons cinnamon, 2 tablespoons of soda, dissolved in
1 cup of cold water, and 4 well beaten eggs; flour (Sperry
Drifted Snow), enough to roll, but not too thin. Bake quick-
ly in hot oven. Christine MacDonnell.
Doughnuts
One flour sieve of flour (Sperry Drifted Snow), */2 tea-
spoon salt, 1 tablespoon lard, 1 teaspoon of soda, 1% cups of
sugar, 2 large or 3 small eggs, sour milk; sift flour in bowl,
make a hole in center and put in salt, lard, soda, sugar and
eggs, without beating; mix with hands until thoroughly
mixed, then put in sour milk to moisten; roll and fry in
Crisco. Fry a few first day; put dough in pan and cover with
wet cloth and fry each day. Keep dough in cool place.
Mrs. C. Bolton.
52
Nut Patties
Beat 1 egg until light, add gradually 1 cup of powdered
sugar and beat until very light, add 5 tablespoons of flour
(Sperry Drifted Snow), 1 cup of finely chopped nut meats
and stir thoroughly. Drop by spoonfuls on greased tins and
bake in a quick oven. Grace H. Paulin.
Doughnuts
Two level cups flour (Sperry Drifted Snow), sifted with
Vz teaspoon salt, 3 le^l teaspoons baking powder, and y 2 tea-
spoon each of nutmeg and cinnamon. Beat 2 eggs thorough,
ly, add 1 cup sugar and beat again. Add to the eggs and
sugar 1 cup warm mashed potato to which has been added 3
teaspoons shortening. Next add J4 CU P milk to egg and
potato and work into prepared flour. A little more flour must
be used on board, but the dough will be soft. Work lightly,
roll Y 2 inch thick, and fry in deep Cottolene. Turn as soon
as they rise to the top, and turn several times while frying.
About 3 dozen. Maude M. B. Scudder.
Doughnuts
One cup sugar, 1 cup milk, 3 eggs, 2 heaping teaspoons
baking powder; put eggs in pan, beat slightly, stir in sugar,
milk, add flour (Sperry Drifted Snow), sifted with baking
powder enough to enable the spoon to almost stand upright
in dough. Drop from spoon into hot lard about a teaspoonful
at a time. When cold roll in confectioner's sugar.
Mrs. Forrest Casey.
Devil's Food
Two cups brown sugar, y 2 cup butter, 2 eggs, beaten
separately, 1 square sweet chocolate, y 2 cup sour milk, %
level teaspoon soda; dissolve chocolate in y 2 cup hot water,
1 teaspoonful vanilla, 2 cups flour (Sperry Drifted Snow).
Mrs. J. L. Hisey.
Chocolate Filling
One cup sugar, 34 cup grated unsweetened chocolate, 3
tablespoons sweet milk, yolk of 1 egg; cook until thick.
Mrs. A. M. Perkins.
Frosting
One cup powdered sugar, butter size of walnut, \y 2 tea-
spoons warm water, \y 2 teaspoons cocoa; for plain frosting
leave out cocoa --sd flavor with vanilla. Mrs. A. A. Hyde.
53
Fruit Cake
One cup brown sugar, 1 egg, butter the size of an egg, 1
cup cream, 1 teaspoon soda, 1 teaspoon cinnamon, small tea-
spoon nutmeg, 2 cups flour (Sperry Drifted Snow), \Yt cups
raisins; this will make one good-sized loaf.
Edith M. Austin.
Iceing Uncooked
Three cups powdered sugar, 2 slightly rounding table-
spoons butter, cream well, then add 4 teaspoons burnt sugar
and enough cream to make thick iceing; sprinkle with
crushed walnut meats. Mrs. Hogeboom.
Hard Sauce
One and one-half cups sugar, Vz cup butter, Yi cup cream
or milk. Formula: Let butter soften, not melt; beat with
Dover egg beater in bowl until stiff and fluffy.
Mrs. Copper.
Caramel Sauce
Two cups sugar, 2-3 cup butter; place in stew pan and
boil until brown, add 1^2 cups hot water and thicken with \ l /2
tablespoons corn starch, dissolved in same quantity of water.
Mrs. O. V. Pratt.
Common Sauce
One-half cup sugar, 1 tablespoonful flour (Sperry Drifted
Snow), 1 piece butter; add boiling water and boil until clear
and flavor with vanilla. Mrs. G. F. Atkinson.
Ginger Bread
One-half cup of sugar, ^ cup of molasses, ^2 teaspoon
of salt, nutmeg, cinnamon, ginger, Yz teaspoon soda in cup
of hot water, ^ cup melted lard, 1 egg, \y 2 cups flour (Sperry
Drifted Snow). Gertrude Kennedy.
Spice Nut Cake
One cup brown sugar, Yz cup shortening, Yt teaspoon
each of cinnamon, cloves and nutmeg, 1 cup sour milk, 1 level
teaspoon soda, 1^4 cups flour (Sperry Drifted Snow), 1 egg
creamed with the sugar and butter, 1 cup nuts, Yt cup raisins;
bake in layers and put together with boiled icing.
Mrs. Schuster.
54
Cream Cakes
One cup cream, 1 cup sugar, 1 teaspoon salt, 3 eggs,
leaving out 1 white if you wish to frost cakes, 2 cups flour
(Sperry Drifted Snow), 2 teaspoonsful baking powder, 1
tablespoonful vanilla. Beat cream stiff with Dover egg beat-
er, beat in the salt and sugar, add 1 egg at a time, without
beating separately; stir in flour and vanilla with spoon; bake
in small cake tins. M. M. H.
Coffee Cakes
One egg, beat it, add % cup sugar, beat it; ^ cup sour
cream, beat it; add l]4 cup sifted flour (Sperry Drifted Snow),
1 teaspoon baking powder, pinch of salt, pinch of soda, and
beat thoroughly. The virtue of this lies in beating each in-
gredient thoroughly. Spread in pie tin, melted butter and
sugar and cinnamon over top. Let stand about 10 minutes
and bake. Grace H. Paulin.
Angel Cake
One cup of egg whites, \y$ cup of granulated sugar, 1
cup flour (Sperry Drifted Snow), % teaspoon cream tartar,
y 2 teaspoon vanilla extract; sift flour 3 times, measure, set
aside, add cream tartar to eggs and whip until very stiff, add
sugar and fold in, then flavor and fold it lightly through.
Put in moderately hot oven and here you must use judgment.
Brodtorte
(Alm'ond Cakes)
Six eggs, l / 2 pound powdered sugar, 2 ounces grated rye
bread, 4 ounces grated almonds, 2 ounces citron, cut in small
pieces, y 2 wine glass of water, l / 2 grated rind of lemon, salt,
1 teaspoonful baking powder. Mix grated bread, sifted with
baking powder, add nuts, spices and salt- beat yolks of eggs
with sugar; add water lastly; add whites beaten stiff; bake in
slow oven 1 hour. Mrs. M. Berg.
Spice Cake
One and one-half cups of sugar, y 2 cup butter, 1 egg, %
teaspoon of cloves, J4 teaspoon of allspice, 1 teaspoon of cin-
namon; cream all together, then add 1 cup sour milk, in which
dissolve a level teaspoon of soda, 2 l / 2 cups of flour (Sperrv
Drifted Snow); raisins and nuts can be added. Bake in 2
layers and frost with white icing. Christine MacDonald.
55
Sunshine Cake
Six eggs, 1 medium glass flour (Sperry Drifted Snow),
1*4 glasses of granulated sugar, 1 scant teaspoon cream of
tartar, 1 pinch of salt, 2 teaspoons lemon juice, 1 teaspoon
grated lemon rind or a teaspoon lemon or orange extract.
Sift flour with cream of tartar and salt 6 times; sift sugar and
put it back in sieve; separate eggs beat yolks to thick cream,
put in lemon juice and flavor; beat whites to stiff froth, beat
sugar into this a little at a time, then add yolks to whites,
sift in flour and fold in whites of eggs slowly. Bake from 40
to 45 minutes. Don't grease pan. Ruth Brown.
Potato Cake
One cup potatoes, boiled and mashed fine, 2 cups sugar,
1 cup butter, 4 eggs, 2 cups flour (Sperry Drifted Snow), ^
cup milk, 4 tablespoons grated chocolate, 2 tablespoons bak-
ing powder, 1 teaspoon cloves, 1 teaspoon cinnamon and nut-
meg, 1 cup walnuts; J^ recipe makes 3 layers and full recipe
makes 5 layers. Mrs. E. S. Campbell.
Old-Fashion Ginger Bread
One-half cup brown sugar, fill cup up with molasses; 1
scant cup spur milk, 5 tablespoons melted shortening, y 2
tablespoon ginger, 1 teaspoon cinnamon, y 2 teaspoon cloves,
1 level teaspoon soda, 1 egg. Start with 1 teacup flour
(Sperry Drifted Snow), with soda sifted in, add enough flour
to make a very soft batter; bake in slow oven.
Mrs. Hogeboom.
Burnt Sugar Cake
Beat Y-2 cup of butter to a cream, gradually add 1% cups
sugar, then the yolks of 2 eggs, 1 cup of sweet milk, 2 cups
of flour (Sperry Drifted Snow), 4 teaspoonsful of burnt sugar,
1 teaspoon vanilla, ^ cup flour; beat the 2 whites of eggs
well, put 2 teaspoons baking powder on the beaten whites
and fold into cake; beat for 5 minutes. To burn sugar put 1
cup sugar in iron frying pan over fire, let burn until black,
then add enough water to make a thick syrup. This makes
enough syrup for several cakes. Mrs. Hogeboom.
Chocolate Filling
Two cups powdered sugar, free from lumps, butter size
of an egg, 4 teaspoons cocoa, 4 tablespoons hot water, 2 tea-
spoons vanilla. Beat to a cream. Don't cook.
Susie Smith.
56
Apple Sauce Cake
One and one-half cups apple sauce, 1}4 cups sugar, !*/
cups butter, 1 egg, 1 teaspoon cinnamon, Vz teaspoon cloves,
^teaspoon allspice, \Yz teaspoons soda, 2 cups flour (Sperry
Drifted Snow), 2 cups raisins. This recipe makes a large
cake. The apple sauce must be cool before being used.
Mrs. Rogers.
Newport Cake
One-quarter cup butter, 1 cup sugar, ^ cup milk, 2J4
level teaspoons baking powder, sifted with 1 2-3 cups flour
(Sperry Drifted Snow), 2 eggs, well beaten, 1 teaspoon flavor-
ing; cream butter and sugar, add beaten eggs, then milk and
prepared flour alternately; then flavoring. Beat thoroughly
and bake in layers.
Buttermilk Spice Cake
One cup sugar, 54 cup butter, 1 cup buttermilk, 1 cup
chopped raisins, 1 rounding teaspoon soda, 1 level teaspoon
each of nutmeg, cloves and cinnamon, 2 cups flour (Sperry
Drifted Snow), measured before sifting; sift with the flour the
soda and spices. Mrs. H. E. Howe.
Soft Ginger Bread
One and one-half tablespoonsful butter, heaping; ^ cup
of brown sugar, 2 eggs, 1 cup of molasses, 2 cups of flour
(Sperry Drifted Snow), 1 cup of hot water, 1 tablespoonful
of soda (put in the hot water), 1 teaspoonful of cinnamon, y 2
teaspoonful of ginger, 1 teaspoonful of allspice; melt butter
and add sugar, eggs, molasses, flour containing the spices,
then the hot water and soda; baking powder may be substitut-
ed for the soda if desired. Bake in moderate oven.
Mrs. Geo. E. Haney.
Chocolate Raisin Cake
One egg, 1 cup sugar, 1-3 cup butter, 1 cup seedless
raisins (cooked in enough water to have 1 cup of water left
over), 2 cups flour (Sperry Drifted Snow), into which sift
1 teaspoon cream of tartar, 1 tablespoon cocoa, 1 teaspoon
cinnamon, 1-3 teaspoonful ground cloves, 1 teaspoon soda in
raisin water ;add last 1 teaspoon vanilla and raisins dredged
slightly with flour. Bake in 2 layers. Filling: One cup
powdered sugar, 2 tablespoons cocoa; mix to right con-
sistency with milk or cream. Mrs. Dalmazzo.
57 "
Cinnamon Drop Cakes
One-half cup butter, 1 cup sugar, 2 eggs, y 2 cup milk, 2
cups flour (Sperry Drifted Snow), 4 level teaspoons baking
powder, 2 level teaspoons cinnamon; cream butter and sugar,
add well beaten eggs; sift dry ingredients and add to mixture,
alternating it with the milk. Bake in well greased gem pans.
Mrs. E. E. Olmstead.
German Coffee Cake
Two eggs, 1 cup sweet milk, 2 large tablespoons butter,
3 large tablespoons sugar, y 2 teaspoon salt, 3 cups flour
(Sperry Drifted Snow), 2 teaspoons baking powder; spread on
buttered tins; over this sprinkle the following: Four table-
spoons sugar, 2 tablespoons flour, 1 tablespoon butter, 1 table-
spoon cinnamon. Mrs. Young.
Good Dark Cake
Boil for 5 minutes 1 cup brown sugar, 1 cup water and
y 2 cup lard; let this cool; add 1 cup nuts, 1 cup raisins, 1 cup
dates, 1 cup white sugar, 3 cups flour (Sperry Drifted Snow),
1 teaspoon baking powder, y 2 teaspoon each cinnamon,
cloves and nutmeg, 1 level teaspoon soda, dissolved in a lit-
tle hot water, a pinch of salt; no eggs. Mrs. Copper.
Devil's Food
Two cups brown sugar, y 2 eup sour milk, 1 teaspoon soda,
y 2 cup boiling water, 2 eggs, unbeaten, 3 tablespoons cocoa,
2 cups flour (Sperry Drifted Snow), 1 teaspoon vanilla, cream
butter and sugar; add the sour milk, in which has been mixed
the soda, then the boiling water, the unbeaten eggs, and the
vanilla; beat well. Mix the cocoa with the sifted flour; bake
in 2 layers, and put together with chocolate icing.
Icing 3 tablespoons butter, 3 squares of melted bitter
chocolate, 3 cups powdered sugar, sifted, 6 tablespoons coffee,
vanilla; knead butter into sugar, add hot coffee and melted
chocolate; beat well; add vanilla and cool. Always soft and
creamy. Mrs. John P. Holland.
Jam Cake
One-half cup butter, creamed with 1 cup of sugar; add
y 2 cup of jam or jelly, 2 eggs, well beaten, y 2 cup sour milk,
1 level teaspoon soda, 2 cups flour (Sperry Drifted Snow);
bake in 2 layers and put together with boiled frosting.
Mrs. Lockwood.
58
Eggless, Butterless, Milkless Cake
Two cups brown sugar, 1 cup water, % cup lard, l l /t cup
raisins, pinch of salt, 1 teaspoon each cinnamon, cloves and
nutmeg; put together in pan and boil 3 minutes; when cool
stir in 1 teaspoon soda, dissolved in hot water; add 2 cups
flour (Sperry Drifted Snow), sifted with 1 teaspoon baking
powder. Bake in slow oven. E. M. Austin.
Jelly Roll
Two eggs, 1 cup sugar, 1% cups hot water, 2 spoons bak-
ing powder, and flavoring. Beat eggs together very thorough-
ly, add sugar, then flour, which has been sifted with the bak-
ing powder 5 times; add hot water and extract; bake in mod-
erate over, turn on to damp cloth, spread with jelly and roll
while hot. Mrs .Copper.
Mahogany Cake
One egg, 1 cup of sugar, ^ cup of sour milk, 1 teaspoon
of soda, 2 grated bars of chocolate, 1 cup of flour (Sperry
Drifted Snow), }4 cup of butter, l / 2 cup of boiling -water, 1 cup
of chopped nuts, 1 teaspoon of vanilla extract.
Mrs. G. W. Russell.
Luncheon Cake
Two cups flour( Sperry Drifted Snow), ^ teaspoon salt,
2 rounded teaspoons baking powder; mix thoroughly, then
rub in 2 tablespoons butter; beat 1 egg light and mix with 2-3
cup of sweet milk; moisten the flour with this and beat well.
Spread the soft dough y 2 inch thick on a buttered baking
pan; pare apples, cut in l / 2 inch slives and arrange on top of
cake, with core side down. Press them lightly into the
dough and sprinkle with about 2 tablespoons of sugar and
sprinkle over them ground cinnamon. Bake in quick oven
about 25 minutes. Good served with any simple sauce flav-
ored with cinnamon. Mrs. Dalmazzo.
Potato Flour Cake
Four eggs, 1 cup sugar, l / 2 cup potato flour, 1 level tea-
spoon baking powder, flavoring; beat whites and yolks sep-
arately, a little salt in each, addj^ the sugar to whites and YZ
to yolks; beat yolks 3 minutes; sift baking powder with flour;
bake in 2 layers; line pans with oiled paper; bake in slow
oven. Filling: juice of 1 orange, 2 tablespoons melted but-
ter, powdered sugar to thicken. Mrs. Wertz.
59
Ribbon Cake
Three-quarters cup flour (Sperry Drifted Snow), 2 cups
white sugar, 1 cup sweet milk, 2% cups flour, whites of 5 eggs
or 3 whole eggs well beaten, 3 teaspoons baking powder.
Make 3 layers. Fruit part: Add to remainder of above %
cup chopped raisins or currants, J4 cup molasses, J4 cup flour,
l / 2 teaspoon baking powder, spice to taste. Make 2 layers.
Place light on dark alternately, with boiled frosting between.
Mrs. Todd.
Easy Sponge Cake
Beat 3 eggs 1 minute, add \ l / 2 cups sugar (beat 5 min-
utes), add 1 cup flour (Sperry Drifted Snow), beat 1 minute,
Yz cup cold water, add another cup flour, in which stir 2 tea-
spoons baking powder. Beat 1 minute. Bake slowly.
Mrs. C. E. Casey.
Sponge Cake
Three eggs, 1 cup sugar, 1 cup flour (Sperry Drifted
Snow), sifted several times, 1 teaspoon baking powder, 5
tablespoons hot water; beat yolks in mixing bowl until very
light shade, gradually adding the sugar, then alternate the
flour and hot water, beating constantly. Last add the beaten
whites of the eggs, on which has been sprinkled the baking
powder; fold this in carefully and turn into a sponge cake
tin to bake. Do not light gas until a few minutes before plac-
ing cake in oven. Bake slowly for 40 minutes.
C. Belle Champlin.
Snow Cake
One-half cup butter, 1 cup sugar; beat well together; y 2
cup milk, l / 2 teaspoon salt, 2 cups flour (Sperry Drifted
Snow), measured after sifting, 1 rounded teaspoon baking
powder, whites of 4 eggs beaten to soft froth. Sift baking
powder and flour together 3 times. Beat until smooth.
Mrs. Young.
Sour Cream Cake
Cream 1 cup sugar and y 2 cup butter, add 1 yolk of egg,
well beaten, 1 cup sour cream, 2 cups flour (Sperry Drifted
Snow), and 1 level teaspoon soda, sifted together 3 times, Yt
teaspoon salt, add beaten white of egg, 1 teaspoon vanilla.
Makes good layer or loaf cake. Mrs. Hogeboom.
60
Nut and Raisin Loaf
One egg, 1 cup sugar, 1 cup milk, 3 cups flour (Sperry
Drifted Snow), Vz teaspoon salt, 4 level teaspoons baking
powder, 1 cup chopped nuts, */ 2 cup chopped raisins; mix and
let stand 35 minutes; put in oven and bake 1 hour.
Mrs. Samuel P. Morse.
Boiled Cake
One cup sugar, 1 cup water, 1 cup raisins, 2 squares
Baker's Chocolate, grated, */ 2 teaspoon cloves, ^ teaspoon
cinnamon, */ 2 cup butter (scant), salt; put these ingredients
into a saucepan and let them come to the boiling point slow-
ly; allow to boil a few minutes, then remove from fire. When
cool (not cold) sift 1 cup of flour with one level teaspoon of
soda, stir well, then sift another cup of flour (without soda),
stir well again and bake in a slow oven from 45 minutes to
1 hour. This also makes an excellent pudding when served
warm with a sauce. Mrs. E. J. Bradshaw.
Blackberry Jam Cake
One cup sugar, 2-3 cup butter, 1 2-3 cups flour (Sperry
Drifted Snow), 4 eggs, 1 nutmeg, grated, 1 level teaspoon
soda, 4 tablespoons sour cream, 1 cup blackberry jam, 1 tea-
spoon alspice, 2 teaspoons cinnamon; put all together, stir
slowly until mixed well; do not beat.
Mrs. E. S. Campbell.
Icing
Three-quarters cup pulverized sugar, 1 teaspoon cocoa,
wet with strong coffee to consistency to spread easily; add 4
drops vanilla. _
Mocha Filling
Three cups powdered sugar, butter size of 2 eggs, 6 tea-
spoons cocoa, 6 tablespoons strong hot coffee, 3 teaspoons
vanilla. Beat to a cream. For 2 layers. Susie Smith.
61
MEMORANDA
CHEESE AND EGG DISHES
Rice and Eggs with Cheese Sauce
Butter a heavy baking dish and cover bottom wUh a l /t
inch layer of boiled rice; cover with a layer of hard boiled
eggs, sliced; sprinkle with salt and paprika and moisten
well with cheese sauce; cover this with another layer of rice
twice as thick as the first; add a layer of sliced eggs, salt and
paprika; add plenty of sauce and cover with a generous layer
of buttered crumbs; bake. To make the sauce melt 2 table-
spoons butter \ l / 2 tablespoons flour (Sperry Drifted Snow),
iy 2 cups milk; when it boils add */ 2 cup mild cheese, grated,
and a rather high seasoning of salt and pepper.
Eleanor Wertz.
Rice and Cheese
Butter baking dish and put layer of steamed rice; dot with
butter and sprinkle with thin shavings of cheese; pepper and
salt and repeat until desired amount is used. Pour milk to
y 2 depth of bake dish and cover with buttered cracker
crumbs and bake until cheese melts. Mrs. P. F. Hill.
Corn Cheese
One cup yellow corn meal to full quart boiling water,
stirring meal gradually into water; add 1 large onion, cut
fine, and cook for an hour or more; cut ~Vz pound cheese
(eastern preferred), fine, and add a few minutes before taking
up, stirring in well; salt to taste. Chopped olives are also
an addition. Serve hot or cold. If the mush is made a little
thinner it is fine served on toast like rarebit.
A. Y. Soule.
Plain Omelette
One-half dozen eggs, beaten separately; beat whites quite
stiff; mix with 1 tablespoonful milk for each egg; salt and
pepper; pour into a hot buttered skillet and bake in oven un-
til set and brown; fold over and serve immediately.
Mrs. Tait.
Eggs a la Martin
Six eggs, YT. pint white sauce; put ~Vz the sauce in baking
dish; break the eggs in; put in balance of sauce; cover with
grated cheese; put in oven until cheese is melted.
63
An Omelette that Will Not Fan
Cook an even teaspoonful of prn starch in a teaspoonful
of butter until smooth, adding salt, pepper and a cup of milk;
when it is thick remove from fire; beat 2 eggs, add to the
corn starch and pour into a well buttered omelette or frying
pan. Cook in the usual way. Lulu Dalmazzo.
Cheese Pudding
Cut bread J4 inch thick and cheese J4 inch thick; make
into square sandwiches; line a pudding dish with same;
beat 3 eggs, add 2 cups milk, salt to taste; pour over and bake
20 minutes. Mrs. Martin.
Baked Eggs with Pimiento Potatoes
Two cups hot riced potatoes, 3 tablespoonfuls butter, y*
cup rich milk, 1 teaspoon salt, 2 sifted canned pimientoes, 6
eggs; beat together the potatoes, milk, butter, salt and pimi-
entoes until blended; pile on a buttered, fireproof dish; make
6 indentations and into each break one egg. Dust with salt
and pepper and dot with batter; bake until the eggs are set.
Woodchuck
One can tomatoes, 1 pound American cheese, 2 eggs, 2
tablespoons butter, salt, pepper, paprika; heat tomatoes and
butter and season to taste with salt, pepper and paprika;
then add cheese, cut into small pieces, and stir until thor-
oughly melted; when smooth stir in the well beaten eggs and
remove from fire at once. Serve on crackers or toast.
Mrs. Will Marks.
Cheese Fondue
One cup scalded milk, 1 cup soft stale bread crumbs, %
pound mild cheese, cut in small pieces, 1 tablespoon butter,
y 2 teaspoon salt, 3 egg yolks and whites, beaten stiff; mix
first 5 ingredients, add yolks, beaten until lemon color; cut
and fold in whites of eggs; pour into buttered bake dishes
and bake for 20 minutes in slow oven. Mrs. P. F. Hill.
Spaghetti With Cheese
To y* pound of spaghetti add salt to season, 1 large
tomato, 1 onion and green pepper, cut fine; boil about 40
minutes and add J^ pound grated cheese; cook until cheese
is thoroughly dissolved. Mrs. O. V. Pratt.
64
Cheese Souffle
Two tablespoons butter, 3 tablespoons flour (Sperry Drift-
ed Snow), "fa cup scalded milk, y 2 teaspoon salt, few grains
of red pepper, ^4 cup grated cheese, 3 egg yolks and whites;
melt butter, add flour; when well mixed add gradually scald-
ed milk, pepper and cheese. Remove from stove and add
yolks of eggs. Cool mixture and cut and fold in beaten
whites; pour into buttered bake dishes and bake in slow
oven 20 minutes. Serve immediately. Mrs. P. F. Hill.
Frivol
One and one-half cups milk, 1 heaping teaspoon butter,
J4 pound grated cheese; stir until cheese melts; add table-
spoon of flour (Sperry Drifted Snow), mixed with milk until
smooth; beat an egg and whip into mixture. Serve on toast-
ed bread or chackers. Put dash of paprika on each serving.
Mrs. A. R. Hofer.
Spanish Spaghetti
One pound spaghetti, 1 tablespoon garlic, chopped fine,
J4 pound Oregon cream cheese, J4 teacup bacon fryings, 1
tablespoon Eagle Brand Spanish pepper, 1 pint tomatoes
(pulp); put spaghetti on and cook for 1 hour with garlic, and
salt to taste (water enough to cover spaghetti good); then
strain and bake with tomatoes, bacon fat and pepper, 1 hour,
very slowly; then add grated cheese and put back in oven to
brown; stir some of cheese in and some on top. The slower
you cook this the better it is. Mrs. Thos. Brown.
Welsh Rarebit
In a sauce pan melt 1 heaping teaspoon butter, add 1 tea
cup cheese, cut fine, and 2 or 3 tablespoons cream or milk;
stir this constantly until melted, then mix 1 beaten egg, pep-
per and salt, and stir into pan; spread on slices of buttered
toast and serve at once. Mrs. T. Biddel.
Cheese Balls
Take fresh cream cheese and crush with fork until
smooth; add enough olive oil to make soft enough to form
into balls, and paprika to taste. Roll in chopped walnuts.
These are good served either with salad or placed between
small crackers, which may be pressed together to make a
sandwich. Mrs. A. R. Hofer.
65
MEMORANDA
SANDWICHES
Fruit Sandwiches
One small head of lettuce, Y 2 cup dates, y z cup walnuts;
chop all very fine and add a little salad dressing.
Mrs. J. H.Paulin.
Green Pepper Sandwich
Equal parts of green peppers and cheese, chopped fine,
with a little salt. Spread on thin slices bread, then toast
rich brown. Serve hot. Or use mixture on brown bread for
serving cold. Mrs. Lockwood.
Celery Sandwich
Chop together 1 cup celery, 6 stoned olives and 1 table-
spoon English walnuts; moisten to a paste with mayon-
naise. Mrs. Lockwood.
Ribbon Sandwiches
Cut 4 slices of bread Yi inch thick and butter them lib-
erally with softened butter. Put salad dressing and lettuce
leaf between the first. I mix canned pimiento and salad
dressing for the next layer and cream cheese and salad dress-
ing for the next. You then have a square of the 4 slices, all
joined together; now slice it down in y* inch or thicker
slices and you have a plate full of very attractive and appetiz-
ing sandwiches. Mrs. W. H. Paulin.
Sardine and Egg Sandwiches
Remove skin and bones from sardines and mash to a
paste. Add an equal quantity of yolks or hard boiled eggs,
rubbed through a strainer. Season with salt, cayenne pepper
and a few drops of lenion juice; moisten with olive oil or
melted butter. Miss Geller.
67
Tuna Sandwiches
One large can tuna, 1 small onion, chopped fine, 1 can
pimientoes, chopped fine, salt and pepper to taste; mix with
mayonnaise dressing and spread between thin slices of but-
tered bread with a leaf of lettuce. Mrs. Ray Geller.
Cheese and Olive Sandwiches
Spread bread with cream cheese and then a layer of
chopped olives, mixed with mayonnaise dressing.
Miss Geller.
Date Sandwiches
Wash, dry and stone dates; cut in halves and spread on
buttered bread, skin side down; sprinkle with chopped nuts
or grated cheese and press into dates with a knife.
MissGeller.
Egg and Olive Sandwiches
Three hard boiled eggs, chopped fine, 1 cup ripe olives,
chopped fine; add salt and pepper and a dash of cayenne and
paprika; mix with mayonnaise and spread on bread with
leaves of lettuce. Mrs. Ray Geller.
Egg Sandwich
Two eggs, boiled hard, 4 rolled crackers, 1 teaspoon
Heinz Mustard, 1 teaspoon butter, 1 tablespoonful of vine-
gar; salt and pepper to taste; mix all together; add a little
more vinegar if it should be too dry. Nellie K. Smith.
Olive Sandwiches
Chop fine one large bottle of stuffed olives and mix with
it two packages of neufchatel cheese; add highly seasoned
mayonnaise, enough to moisten and season well; spread be-
tween buttered sandwich bread. Cut in long, narrow strips.
Pimiento and Cheese Sandwiches
One-half can pimientoes, J^ pound cheese, ^ cup salad
dressing; salt to taste; chop peppers and cheese separately,
then mix and add dressing; spread thinly cut bread with
the butter and the mixture. Mrs. Harold Loomis.
Peanut Sandwiches
Put the desired amount of fresh roasted peanuts through
a meat chopper, moisten well with mayonnaise and spread be-
tween buttered slices of Boston brown bread.
68
Sardine Sandwiches
Remove bones from sardines and mash to a paste; add
to an equal quantity of yolks of hard boiled eggs and a few
chopped ripe olives. Season with salt and paprika and lerrton
juice and moisten with mayonnaise; spread mixture between
thin slices of buttered bread. Mrs. Will Marks.
Sandwiches
Five cent can of potted ham, chopped celery, cucumber
or radish; salt and vinegar to taste; mix with boiled dressing.
Serve on lettuce. Mrs. F. W. Fahs.
Cheese and Nut Sandwiches
Chop fine either pecan, hickory or English walnuts; mix
with an equal bulk of neufchatel cheese; add a dash of pap-
rika. Mrs. Tait.
Put English walnuts through a meat chopper; drain and
chop an equal bulk of olive-pimientoes, using a chopping
knife and bowl; mix thoroughly with mayonnaise and spread
between either white or cracked wheat bread. Mrs. Tait.
Celery Sandwiches
Chop fine 1 cup celery, J4 cup stoned olives, some Eng-
lish walnuts; moisten with mayonnaise dressing.
Mrs. Schuster.
Nut and Cheese Sandwiches
Butter thin slices of bread, spread with cream' cheese,
well mixed with finely chopped w'alnut meats; lay on this a
tender lettuce leaf.
Two hard boiled eggs; while hot mash with a fork, add
1 tablespoon of melted butter while eggs are hot; 1 mustard
spoon of mixed mustard, less if dry; a dash of cayenne pep-
per, y-2. cup of grated cheese; mix all to a paste; makes
enough for 8 persons. Miss Olmstead.
Sandwich Filling
One can pimiento, 3 dill pickles, 10 cents worth of pecan
meats; chop each thing separate; mix with cream salad
dressing, and spread between slices of buttered bread.
Mrs. Belle Neely.
Nine olives, 1 small onion, 1 green pepper, chow-chow
pickles, 1 cupful grated cheese; chop the above very fine and
moisten with the mustard dressing from pickles.
Mrs. J. W. Sedwick.
69
MEMORANDA
CANDY
Raisin Fudge
Melt 2 tablespoons butter, add 2 cups sugar, 2-3 cup milk;
heat to boiling point, add 2 squares chocolate; boil 13 min-
utes; remove from fire, add 1 teaspoon vanilla; stir until
creamy. Before it becomes creamy stir in 2-3 cup raisins
and y^ cup nuts. Mrs. T. H. Powell.
Prize Patience Candy
One cup granulated sugar (carameled); add 1 cup hot
milk and 2 cups sugar; boil briskly when it forms a soft ball
as tested in a cup of cold water remove from the fire; add a
piece of butter, walnut size, and 1 teaspoon vanilla; beakoin-
til creamy; add chopped nuts; pour on buttered platter, cut
in squares. Note If this is cooked in iron frying pan it
will not burn, and need not be stirred until removed from the
fire. Mrs. F. J.Perry.
Divinity Fudge
Two and one-half cups of sugar, J4 cup of Karo, % cup
of boiling water; stir well before putting on the fire; boil
very slowly until it will form a soft ball when dropped in
cold water, then pour half the syrup over the beaten whites
of 2 eggs; return the remainder of the syrup to the fire and
boil until it will make a hair at lease 5 inches long and then
pour into the other syrup. Do not stop beating the whites
after pouring the syrup on them until the mixture becomes
creamy. Add 1 cup of nuts or raisins.
Mrs. Geo. E. Haney.
Crystallized Orange Peel
Take the rind of 4 oranges, remove any portion of the
tough fiber separating the sections, but leave the white lin-
ing of the yellow rind. With scissors cut the peel in strips
about y$ inch wide, and not over 1J4 inches long. Cover with
plenty of water and boil slowly for ^ hour; drain, cover with
fresh water and boil slowly for another ^ hour; then pour off
all the water, add a large cup of granulated sugar, y* cup of
cold water, and boil until the syrup has been absorbed. Scat-
ter on brown paper to cool and dry a little, then roll in fine
granulated sugar. When thoroughly cold it will separate
nicely by rolling well in the sugar. Lulu Dalmazzo.
71
Molasses Candy
Cook 2 cupfuls of molasses in a buttered iron kettle un-
til it forms in a hard ball in cold water. This may be pulled
just before it hardens. A teaspoon of vinegar also may be
added. Mrs. P. F. Hill.
Nut Candy
One cup Karo syrup, 2 cups brown sugar, butter size
of an egg; cook slowly until it forms a soft ball in water,
then flavor and beat until creamy; then add 1 cup chopped
nuts and pour in buttered pan. Mrs. F. O. Hubbell.
Chocolate Fondant
Two and one-quarter pounds sugar, \Yz cups cold water,
54 cup grated chocolate, J4 teaspoon cream of tartar; put
water and chocolate in pan and heat to boiling point, then
add sugar and cream of tartar; cook to soft ball stage and
stir until it thickens. Take out of pan and knead on mixing
board. Mrs. P. F. Hill.
Chocolate Fudge
Two cups of powdered sugar, ^ cup of cream, ^ cup of
ground chocolate; mix thoroughly; stir constantly while
boiling; test by dropping a little in cold water; it should form
a ball which can be handled in the fingers without sticking;
add a lump of butter size of a walnut, and 1 teaspoon of
vanilla just before taking from the fire; beat until soft and
creamy, and then add 1 cup of chopped nuts. Pour on but-
tered platter. Mrs. George E. Haney.
Butter Taffy
Two cups brown sugar, 6 tablespoons water, 2 table-
spoons butter, 54 cup chopped nuts; cook sugar and water to-
gether, stirring until sugar is dissolved; let this syrup come
to the boiling point, then add butter and boil to a soft ball
state (about 10 minutes); add nuts and stir until it thickens
and pour quickly into buttered pans. Mrs. P. F. Hill.
Penoche
Three cups white sugar, \y 2 cups milk, 1 cup walnuts,
chopped, YI cup butter, 1 teaspoon salt, 10 drops vanilla;
brown 1 cup of sugar until no lumlps remain; add milk after
being boiled and 2 cups sugar. When this boils add butter
and salt; stir constantly and cook until it hardens in cold
water; then take from fire and add nuts and vanilla. Beat
until it begins to harden, then pour in buttered pan to cool.
Mrs. A. M. Perkins.
72
Turkish Delight
Two and one-half cups granulated sugar, % cup cold
water; bring to a boil; soak 1 box Knox gelatine in % cup
cold water, add this to boiling mixture of sugar and water
and boil 15 minutes; grate rind of 1 lemon and 1 orange with
juice; put this into the mixture of gelatine, sugar and water
and boil again for 5 minutes longer; take off stove and stir
into a cold wet pan and set away to cool over night; cut in
squares and roll in powdered sugar. H. E. Howe.
Salt Water Taffy
Two pounds cane sugar, J^ pound butter, }4 even table-
spoon salt, 2 pounds white corn syrup, 1 ounce glycerine, 2
teaspoons vanilla; put enough water in ingredients to keep
it from burning; cook until breaks crisply in cold water. Pull.
Mrs. F. W. Fahs.
Fruit Cheese
One pound dried figs, 1 pound dates, 1 pound seeded
raisins, 1 pound walnut meats; put through food chopper and
mix thoroughly; put in granite lined pan with waxed paper,
using weight to press; slice thin to serve.
Mrs. Emma P. Benton.
Choice Caramels
Granulated sugar, 2 cups; cream, 1 cup; Karo Syrup, 1^4
cups; butter, 1 cup; cream, 1 cup; vanilla, 1 teaspoon; nut
meats, 1 cup; cook the first 4 ingredients to boiling vigorous-
ly; gradually stir in 2 cups cream, but do not let boiling stop.
Boil to the crack stage and pour into buttered pans.
Mrs. Warren T. Smith.
Stuffed Dates
Stone nice, firm dates; stuff them with neufchatel cheese.
Sandwiches
Pecan nuts and cream cheese; mix thoroughly and spread
between bread slightly buttered.
Mrs. Wilmer E. Hogboom.
73
MEMORANDA
PICKLES, PRESERVES AND JELLY
Mustard Pickles
Two quarts of small cucumbers, 2 quarts of small white
onions, 2 quarts of small green tomatoes, 2 heads of cauli-
flower, 4 green peppers; place in separate dishes, sprinkle
salt over them and cover with boiling water; let stand 24
hours; remove from the brine; take 1 gallon of vinegar, put
in onions, let come to a boil, then add cucumbers; let come
to a boil, then add tomatoes; let come to a boil, then add
the cauliflower, which has been partly cooked; let come to
a boil. Have ready 1 quart of cold vinegar, 2^ cups of sugar,
1 cup of flour, 1 cup of small ground yellow mustard( Cole-
man's best); mix all this to a paste, add it gently to the
pickles, let boil 1 minute, stirring constantly, or it will brown;
add the chopped peppers, remove from fire; add turmeric
until you get the shade you prefer; put in jars and seal.
Mrs. F. W.Fahs.
Gingered Pears
Eight pounds pears, peeled and cut in small squares, 4
pounds sugar, 4 pounds lemons, J4 pound preserved ginger;
put sugar on pears and let stand 2 hours; cook 1 hour slow-
ly; add ginger and lemons (cut fine), and cook another Vz
hour; cover with parafine. Mrs. T. H. Powell.
Chow-Chow
One peck green tomatoes, small size; Y* peck small
onions, ^ peck green and mango peppers, 2 heads cabbage,
4 tablespoons white mustard seed, 1 tablespoon ground
cloves, 2 tablespoons celery seed, 1 tablespoon alspice, 1
small box yellow mustard, 1 pound brown sugar, 2 table-
spoons turmeric; slice tomatoes, salt, pour barely water over
and let stand; chop cabbage, tomatoes, onions and peppers;
have 1 gallon vinegar hot, add cabbage, onion, tomatoes; let
cook a few minutes, then add the balance of ingredients and
salt and pepper to taste (red pepper is best); add turmeric
last of all for coloring. Seal in glass jars. Mrs. F. W. Fahs.
75
Cold Chopped Pickles
Four quarts chopped green tomatoes, 1 quart chopped
green onions, 1 cup chopped green peppers; add 1 chopped
red pepper, 1 cup salt, 24 cup white mustard seed (salt draws
out green juice); put onions and tomatoes to stand over
night with salt over them; drain a long time in the morning.
Add mustard seed and cover with sharp vinegar; place horse-
radish leaves on top and cover. Mrs. P. F. Hill.
Olive Cucumber Pickles
Two dozen cucumbers (size for slicing), 8 onions a little
larger than walnuts; slice cucumbers and onions, sprinkle
with 1 scant cup of salt; let stand about 3 hours, then drain
1 hour.
Dressing
One quart vinegar, 1 cup best olive oil, }4 cup mustard
seed, 1 large teaspoonful celery seed; mix all together and
put in jars; let stand over night; if jars are not full add more
vinegar. Lydia McMillan.
Ripe Tomato Pickles
Three pints ripe tomatoes, pealed and chopped, 1 cup
chopped celery, 4 tablespoons red pepper, 4 tablespoons
chopped onions, 4 tablespoons salt, 6 tablespoons sugar, 6
tablespoons mustard seed, ^ teaspoon cloves, y* teaspoon
cinnamon, 1 teaspoon grated nutmeg, 2 cups vinegar; mix in-
gredients in order given; put in stone jar and cover. This un-
cooked mixture must stand a week before using, but will keep
1 year. Mrs. P. F. Hill.
Relish
One peck ripe tomatoes, 4 sweet red peppers, 2 cups
chopped onions, 8 stalks celery, 1 cup salt, 3 cups sugar, 1
tablespoon black pepper, 2 teaspoons cloves, 1 quart vinegar;
let stand 24 hours before bottling. Mrs. E. S. Campbell.
Chili Sauce
Eighteen large ripe tomatoes, 4 large onions, 10 chili pep-
pers, 4 coffee cups vinegar, 8 tablespoons brown sugar, 2
tablespoons salt, 2 teaspoons ginger, 2 teaspoons cinnamon,
2 teaspoons alspice, 2 teaspoons cloves, 1 teaspoon mustard.
Boil for 2 hours or more. Mrs. Hogeboom.
76
Sweet Cucumber Pickles
Four pounds large cucumbers, cut in thick slices; make
a brine of 1 cup salt to 2 quarts water; soak cucumbers in it
3 days, then put in clear water for 24 hours; boil in alum
water (1 teaspoon alum to 3 quarts water), ^ hour; boil in
ginger tea ^2 hour (1 teaspoon ginger to 1 quart water); take
1 pint vinegar, 1 pint water, 3 pounds sugar, 1 tablespoon
cinnamon, 1 tablespoon cloves; put spices in bag and boil
syrup y z hour; add cucumbers and boil until clear. Seal in
jars.
Green Tomato Pickle
One peck green tomatoes, 12 large onions, 2 pounds
brown sugar, 2 quarts cider vinegar, 3 teaspoons each of
ground alspice, cloves and ginger; 1 tablespoon each of whole
alspice and black pepper; J4 pound ground mustard, J4 tea-
spoon red pepper; slice tomatoes and onions thin, sprinkle
each layer with salt and let stand over night, or 12 hours;
then wash and drain well; add spices (which should be in
small cheesecloth bags), and sugar to vinegar; bring to a
good boil; add tomatoes and onions and cook gently until
tender. Mrs. Wilmer E. Hogeboom.
Dill Pickles
Soak pickles 1 day in cold water; put pickles and dill in
the jars cold; 6 quarts vinegar, 1 quart water, 1 pint salt; put
on stove, let boil; when boiling pour over pickles and seal.
Mrs. John Bernhard.
Preserved Figs
Make a syrup of 3 cups of sugar to 1 cup of lemon juice
or vinegar; put in syrup as many peeled figs as the syrup will
cover; cook thoroughly, but take out figs while still whole
and put in jars; add more sugar to syrup and boil until very
thick and pour over figs. Mrs. Ford.
Apple Mint Jelly
Four pounds apples (washed and cut up), 1 cup mint
leaves (washed and finely cut); add mint to apples; partially
cover with water, cook until tender and strain; fa cup of
sugar to 2 cup juice; cook until it jells, then add 4 teaspoons
lemon juice; color delicate green just before it sets.
Mrs. Herman.
77
Jellied Cranberries
One pint cranberries, 2 cups sugar, 1 pint water; wash,
put on fire with water in covered sauce pan; let simmer un-
til cranberries burst; remove cover, add sugar; boil 20 min-
utes without cover. Never stir. Mrs. F. J. Perry.
Apple Pineapple Jelly
Five pounds apples, diced; cover with water and cook un-
til tender; strain through jelly bag; ty cup sugar to 1 cup of
juice; shred 1 pineapple, cook with juice until mixture jells.
Mrs. Herman.
Euchre Cherries
Soak pitted cherries in vinegar over night; remove from
vinegar the next morning; measure 1 cup of fruit to one cup
of sugar and let stand 2 days, then can. Do not heat or add
anything, but simply can and seal. This is a most palatable
relish to serve with hot or cold roast meats. Mrs. Stahl.
Orange Marmalade
Six oranges, 2 lemons, 3 quarts water, 3 quarts sugar;
squeeze the juice from the oranges and lemons; run the rinds
of the oranges through the meat chopper; add water and let
stand over night; in the morning cook for an hour; add sugar
and boil for another hour, when it will be thick enough to
put in glasses. Mrs. Edith Baxter.
Plum Jam
Five pounds blue or Satsuma plums, 5 oranges, 1 pound
walnuts, 1 package raisins, 3 pounds sugar; wash oranges,
quarter and take out seeds, then cut fine all the pulp; do not
use the skin; cut the raisins rather small; mix oranges and
raisins, and the plunts pared, with the sugar, and let stand
over night, then cook slowly until quite thick; add walnuts,
ground or cut fine, cook a little longer, or until it jells.
Mrs.Todd.
Mixed Preserves
Two pineapples, 3 boxes strawberries, 2 oranges, 1
lemon, 8 cups sugar; prepare oranges, lemons and pineapple
and run through meat grinder; crush strawberries; put fruit
and sugar on stove; boil 25 minutes.
Mrs. John Bernhard.
78
Roselle Jelly
Four pounds roselle, 54 cup sugar to 1 cup juice, juice
of 1 lemon; clean and wash roselles, water to cover, cook
and strain, add lemon and sugar and boil until it jells.
Mrs. Herman.
Preserved Pineapples
Six quarts apples, \y 2 quarts sugar, 2 quarts water; put
sugar and water into preserving kettle, stir over fire until dis-
solved; wash fruit; when syrup boils skim it and put fruit in
and cook gently until tender. It will take from 20 to 50 min-
utes, according to kind of apples. Mrs. P. F. Hill.
Mint Jelly
One-quarter package gelatine, y cup cold water, 1 cup
granulated sugar, 1 cup vinegar, ^ teaspoon salt, J4 teaspoon
paprika, 24 cup mint leaves; soak gelatine in ^ cup water;
boil vinegar and sugar 5 minutes; add other ingredients and
stir. Use green coloring to make desired color.
Mrs. F. W. Fahs.
79
MEMORANDA
MISCELLANEOUS
Fruit Cocktail
Dice pineapple, orange, grapefruit and bananas; fill cock-
tail glasses, sweeten to taste, pour over this enough grape
juice to flavor. Peel and seed enough grapes to allow three
to each glass. Place grapes on top. Chill and serve.
Mrs. Perry.
Coffee for 40 People
1 Ib. coffee, 2 eggs, 10 qts. of water; stir eggs into coffee,
add cold water until thoroughly moistened, cover with boil-
ing water, boil 5 to 10 minutes until clear; settle with cold
water and let stand over a low flame. Mrs. S. T. Allen.
Chocolate Sauce for Ice Cream
y* cup sugar, y?. cup water, 4 ozs. Baker's chocolate, Yz
cup cream or milk, % teaspoonful vanilla.
Boil sugar and water 5 minutes. Melt chocolate over
hot water, then add the syrup to the chocolate, add vanilla
and let stand in double boiler until ready to serve, then stir
in milk or cream. H. E. Howe.
Strawberry Cocktail
Slice large strawberries and cover them with orange
juice. Serve in ice-cream glasses, or in orange cups, with
powdered sugar and shaved ice on top. Mrs. Sylvester.
Lemon Ice
1 quart milk, 1 pint sugar, juice of 3 lemons. When
lemon juice is put in milk it may curdle, but it will all smooth
out in the freezing.
Mrs. Samuel P. Morse, 5337 Lemon Grove.
Pineapple Sherbet
1 can grated pineapple, 1 quart sugar cooked to a syrup;
pour over the pineapple. Make a strong lemonade, enough
to make 3 quarts altogether; whites of 4 eggs beaten stiff
and put in when the sherbet begins to freeze.
Mrs. Herman.
81
Strawberry Ice Cream
Sprinkle 2 cups of sugar over 2 quarts of strawberries.
Mash and let stand until sugar is dissolved. Turn berries
into large square of cheesecloth and squeeze out all the juice
and pulp possible. Empty remaining pulp and seeds into a
pan. Mix well with about one pint of milk and squeeze
again until perfectly dry. Scald and cool from 1 to 2 pints
of cream, as you happen to have, and add to the prepared
juice. Add sugar to make very sweet. Freeze in the usual
way. Mrs. J. L. Hisey.
Croutons
Cut stale bread into J^-inch slices, remove crusts and
cut bread into J^-inch cubes. Brown in a hot oven and serve
with soup. Also put thin layers of cheese on cubes before
baking them. Miss Goldie Perkins.
82
MEMORANDA
MEMORANDA
THOSE WE PATRONIZE
CHARLES F. REICHE
ATTORNEY AT LAW
343 Title Insurance Building
F3563 Broadway 690
Main 627 A3712
FRANK A. JEFFERS
ATTORNEY
708-12 Hibernian Building
Home A3636 Broadway 8247
F. RAY RISDON
ATTORNEY AT LAW
209 North Broadway Res. 972 North Wilton PI.
Home F5898 Main 9233
STAHL & SAYLES
ATTORNEYS AT LAW
534-3 5 - 36 Chamber of Commerce Building
C. W. Stahl C. H. Sayles
Phone Hollywood 2420
R. C. O'HAVER
BUILDER OF BUNGALOWS
^ 201 North Mariposa St.
Main 4535 25 Years in the
Home F7160 Building Business
HETZEL-WINGET COMPANY
CONTRACTORS AND BUILDERS
604 Grant Building
VAL. HETZEL Res. Wilshire 1929
M. A. CASEY
REAL ESTATE BUILDING, LOANS
LIFE, FIRE, ACCIDENT INSURANCE
Corner Oakwood and Western
Phones 56298568382 Res. 4222 West Second St.
ALL KINDS OF INSURANCE
Written by
A. R. HOFER
Home Phone 560211
Samuel D. Wallace Ralph Insley
Wilshire 2258, 59147 568192
WALLACE & INSLEY
WALL PAPER, PAINTING, DECORATING
AND PAPER HANGING
113 East Market Street
FRED W. FAHS
Special Agent
AETNA INSURANCE
Phone 56750
SHERMAN ALLEN
General Research and Engineering Company
(Incorporated)
CONSULTING, MECHANICAL AND
MINING ENGINEERS
When You Think INSURANCE
Call;
RAYMOND Z. FAHS, Aetna-izer
414 Merchants National Bank Building
Home 10247 Main 305
FREDERIC J. PERRY
Special Agent and Adjuster
ROYAL and QUEEN INSURANCE COMPANIES
Total Assets Over $122,500,000.00
1032 to 1036 Merchants National Bank Building
All Work Guaranteed Complicated Watch Repairing
M. P. GARDNER
JEWELER
4409 WEST SECOND STREET
Western and Manhattan Place
Jewelry Made to Order Old Gold and Silver Bought
SUNSET HOME
Wilshire 560506
5899 560434
HOFFMAN GROCERY CO.
Buy and Sell for Cash
Therefore Sell for Less
FOUR DELIVERIES DAILY
Two Stores
203-5 Western Ave. 6608 Hollywood Blvd.
Phone Hollywood 1143 Home 56393 or 568405
THE WILSHIRE GROCERY
MALLMANN BROS.
FANCY AND STAPLE GROCERIES
FRESH MEATS AND VEGETABLES
135 South Western Avenue
Home 558019 Sunset Hollywood 32
LEININGER & MILLER
GROCERIES, PROVISIONS, FLOUR
FEED AND FUEL, FRUITS AND VEGETABLES
Meat Market in Connection 558 Western Ave.
Ed. S. Campbell W. C. Ward
CAMPBELL & WARD
Hardware and Plumbing
Builders' Supplies, Tools, Woodenware
Stoves, Tinware, Paints, Oils, Glass, Etc,
Special Attention Given to Plumbing, Electrical
Bicycle and General Repair Work
PHONE ORDERS SOLICITED
Home 51745 2718 WEST SEVENTH ST.
Sunset Wilshire 1332 Near Hoover St.
THE "EVER-READY" DRUG CO.
PRESCRIPTION EXPERTS
Wyeth's Vanilla Extract Compound, 4-oz. bottle 25c
Free Quick Motor Delivery Western Ave. at Second
WESTLAKE PHARMACY No. 2
147 South Western Avenue,
EXCLUSIVE AGENTS for EASTMAN KODAKS
Main 5138 Home 52141 or A6125
W. W. GROOM
Ninth Street Pharmacy
Corner Ninth and Figueroa Streets
Geo. J. Zie^ler Home 560143
ZIEGLER'S GARAGE
STORAGE AND EXPERT REPAIRING
611 Western Avenue North
Home 56766 GEO. W. SCHUSTER
Wilshire 727 Proprietor
Western Avenue Plumbing and Repair Co.
JOB PLUMBING A SPECIALTY
BICYCLES AND REPAIRING
GLAZING SHEET METAL WORK
180 South Western Avenue
Wilshire 5553 Home 56231
HERRIN & WARREN
BUILDERS' HARDWARE
House Furnishing Goods, Paints, Oils, Crockery, Etc.
267 SOUTH WESTERN AVENUE
Hollywood 1437 Home 56127
J. Q. SPOONER, Manager
SPOONER HARDWARE CO.
BUILDERS' HARDWARE
Tools, Cutlery, Stoves, Gas Ranges, Paints and Oils, Bath
Room Supplies
TIN, ALUMINUM AND GRANITE WARE
Corner Second Street and Western Avenue
Phone 560177 Geo. Funk, Prop.
WILSHIRE NURSERY
ROSE BUSHES AND FERNS A SPECIALTY
FERTILIZER FOR SALE
131 South Western Avenue
The Oldest and Largest Savings Bank in the
Southwest
SAVINGS COMMERCIAL TRUST
Fifth and Spring Sts. First arid Spring Sts.
Main 8836 Home A4824
PANAMA MOTOR OIL
A SUPERIOR PENNSYLVANIA PRODUCT
2624 Santa Fe Avenue A. Y. Soule
How About a Nice Big Juicy Red Apple??
When you want the best ask your grocer for
HOOD RIVER OREGON BLUE
AND
RED DIAMOND BRAND
They have flavor, quality and dependable pack.
Buy them by the box and eliminate the
HIGH COST OF LIVING
Compliments of
Pacific Baking Co.
When ordering Bread or Cake from your grocer,
be sure to specify the following:
BREADS
Holsum Holsum Jr.
Whole Wheat Vienna
Kleen Maid French
Holsum Raisin Clean Crust
Health Bread Finger Rolls
Holsum Bran Bread?rench Rolls
Holland Toast
German Toast
Sweibach
Empress
Cracked Wheat
Graham
Rye
Parker House Rolls
Holsum Biscuit
Napkin Rolls
German Rolls
Buns
Pan Rolls
CAKES
Silver Slice
Spanish
Devil's Joy
Sunset GOLD
Maple Nut
Holsum Fruit
California Nuget
CRITICAL COOKS USE
BEN-HUR QUALITY PRODUCTS
BECAUSE OF THEIR
PURITY FLAVOR STRENGTH
When in Need of Millinery call at
"THE BAND BOX"
We Aim to Please in Style and Prices
MRS. L. A. JORDAN
4410 West Second Street
"Cleanliness Is Next to Godliness"
It Is Easy to Be Clean if You Patronize
THE CROWN LAUNDRY & CLEANING CO.
Lowest Prices Highest Grade Work
Phones: South 945, Home 23068
Home 560175 Wilshire 6315
HOBART GROCERY
LITTLE FORD MARKET
4167-4169 West Second Street
\ BARBER SHOP
THREE CHAIRS
4407 West Second St. New't Hamilton, Prop.
REAL ESTATE EXCHANGED
CALIFORNIA, EASTERN AND NORTHERN
JOHN P. HOLLAND COMPANY
342-43 Title Insurance Building
Home F3563 Los Angeles Broadway 690
J. L. LOYE, Prop.
WILSHIRE BARBER SHOP
FIRST-CLASS WORK
Special Attention to Children
4408 West Second Street
Between Western Ave. and Manhattan Place
LAUNDRY AGENCY
Wilshire 95 Home 56271
A. B. McNEELY
GROCER - BUTCHER - BAKER
Table Luxuries Fancy Groceries
Fruits and Vegetables
194-196 WESTERN AVENUE
Phone 56788 Prompt Delivery
WILSHIRE DRY GOODS CO.
Corner Second St. and Western Ave.
DRY GOODS AND NOTIONS
Home Phones 56567 and 56198
HONEY BEES BEESWAX
Shaffner Bros.
4232-4250 West First Street
MEMORANDA
INDEX
Soup 5
Fish and Meats 9
Vegetables 19
Salads and Salad Dressing's 25
Desserts 33
Bread, Muffins, Biscuits and Griddle Cakes 43
Cakes, Fillings and Cookies 49
Cheese and Egg Dishes 63
Sandwiches 67
Candy 71
Pickles, Preserves and Jellies 75
Miscellaneous 81
Those We Patronize 85
95
Press of
TWIN PRINTERS
(Wood & Wood)
209 N. Broadway
