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Larkin
Housewives' Cook Book

Good Things to Eat

and
How to Prepare Them

Five hundred and forty-eight recipes, of which
four hundred and eighty are prize recipes
selected from more than three thousand
submitted by practical housekeepers in the
Larkin Recipe Contests. Compiled especially
for customers and friends of the Larkin Co.
by the Larkin Kitchen.

PRICE, 25 CENTS

Published by

Established, 1875 Pure Food Specialists

BUFFALO CHICAGO PEORIA

Local Branch: Philadelphia

415 F. 4529-lS

COPYRIGHTED, 1915

BY LARKIN CO.

m 20 1915
'CI,A401084

fi^t

To the woman who takes pride in
serving tasty and attractive dishes,
who delights in placing on her table
"Good Things to Eat," who wishes to
have the means of "variety" ever at her
command, this Cook Book will be a valu-
able and constant adviser.

It is interesting to note that it contains
recipes from the North, South, East and
West; the favorite recipes of practical
and e^xperienced housewives. No recipes
were accepted from professional cooks
but all from the homes of our many
customers. We believe that this book
will prove unique on account of the
immense variety given.

Here will be found an answer to the
question that is ever perplexing the house-
wife— what to serve for the coming meal.
Here she will find most valuable sugges-
tions that will enable her to prepare, in
great variety and in a practical and
economical way, delicious and appetizing
dishes that will be a source of real satis-
faction and extreme delight to those in
her home who truly appreciate "Good
Things to Eat."

"Now, good digestion wait on appetite ^
And health on both!"

— Shakespeare.

CONTENTS

Page

How to Measure 6

Weights and Measures 6

Rules for Testing and Using Fat for Frying 7

Soups 8

Fish 14

Meats and Poultry 19

Vegetables 32

Salads and Dressings 41

Eggs 50

Macaroni and Cheese Dishes 53

Bread and Rolls 58

Toast and Griddle-Cakes 66

Cakes and Frostings 69

Gingerbreads, Cookies and Doughnuts 84

Desserts 89

Pastry and Pies 100

Meat and Fish Sauces 109

Pudding Sauces Ill

Pickles and Preserves 113

Canned Fruits and Vegetables 118

Jellies, Jams and Marmalades 120

Beverages and Fruit Juices 124

Candies 127

Sandwiches 132

Index 135

Level Measurements Only Are Used In These Recipes

Flour, meal, powdered sugar and soda should be sifted before
measuring. A cupful is measured level ; do not shake down.

A cup, as used in these recipes, holds one-half pint
(two gills) of liquid, or one-half pound of granulated
sugar or butter. A tin or glass measuring-cup, divided
into quarters and thirds, can be purchased at any
house-furnishing store for ten cents.

To measure a level tablespoon or teaspoon, make smooth
with a knife but do not pat down.

A half spoonful is ' measured by cutting in half
lengthwise ; a fourth spoonful by cutting a half spoon-
ful crosswise a little nearer the handle of the spoon.

A "pinch" is as much as you can hold between
the first finger and thumb.

A family scale is a great convenience, both for
use in cooking and for weighing purchases.

16 tablespoons equal

3 teaspoons of liquid. .

4 tablespoons of liquid

2 gills

2 cups

4 " (2 pints)

4 " of sifted flour. . .

2 " " butter

3^ cup " "

2 cups
23^ "

granulated sugar,
powdered sugar. .
pint *' water or milk. . .

" " solid fat

tablespoons of coffee . . . .
" butter. . . ,

sugar,
flour .

cup

tablespoon
gill or 34 cup
cup
pint
quart

quart or 1 pound
pound
J4 pound or 4 ounces
pound
pound
pound
pound
ounce
ounce

ounce ,

ounce

Rules for Testing and
Using Fat for Frying

To Test Fat for Frying

1. Drop a piece of soft bread into the hot fat; if the bread
browns in forty seconds, the temperature is right for any cooked
mixture.

2. Use the same test for uncooked mixtures, allowing one
minute for bread to brown. Fresh fat or oil should be used for
batter and dough mixtures. It can then be used for fish, meat
and croquettes, but should be frequently clarified.

To Clarify

Melt fat, add raw potato cut in small pieces, heat the fat
gradually ; when fat ceases to bubble and potatoes are well browned,
strain through double cheese-cloth. The potato absorbs any
odors or gases and collects some of the sediment. The remaining
sediment will settle in the bottom of the pan. When you have
only a small amount of fat to be clarified, add boiling water to the
cold fat, stir vigorously and set aside to cool; the fat will float to
the top and the sediment can be scraped from the bottom.

To Try Out Fat

Any odd pieces of fat may be tried out more easily in a double
sauce-pan than by putting into the oven; it will then take less
watching.

Sauteing

Saut^ing is frying in a small quantity of fat. In many cases
the word saute might be used in this book but is not, as the word
is not generally understood, so we have used the more common
word "fry," which really means cooking in deep fat. All foods
when fried should be drained on soft paper.

Fricasseeing

Fricasseeing is sauteing and cooking in a sauce.

To Egg and Crumb

Before frying, dip the mixture in bread-crumbs, then In the
egg, then again in the crumbs. One tablespoon of cold water
may be used with the egg to good advantage.

To prepare the crumbs put stale bread, thoroughly dried out,
through the food-chopper, using the fine or coarse cutter according
to the kind of crumbs required.

THE cheaper cuts of beef are best suited for the making of soup
— the vein, neck, flank, cheek and shin. Though quite tough
and sinewy they are full of nutriment and flavor.

Water cannot dissolve the fiber of the beef, so we therefore
always remove the beef from the soup and make it over into meat
dishes. The bones from roasts or poultry, or part of the steak
from dinner, should all be put into a kettle, covered with cold water
and simmered until the goodness is cooked out. Never boil soup-
meat of any kind, for boiling hardens the meat without drawing out
the goodness. Be quite sure to have a lid that closely fits the soup
kettle or much of the goodness and flavor will pass off in the steam.

To Make Meat Soups

Wipe meat with clean cloth wrung out of cold water. Cut the
lean meat in small pieces. By doing so a larger amount of
surface is exposed to the water and the juices are readily drawn
out. Always cover soup-meat with cold water and bring slowly
to the boiling-point. If a portion of the meat is browned before
adding water, the soup will have a richer flavor.

To Bind Soups

Cream soups and purees (purees are soups with the vegetables
strained out or forced through a sieve) if allowed to stand, will
separate, unless bound together. To bind a soup melt some
butter, add an equal amount of flour and when mixed add a
small quantity of the soup; then add to the remainder of the
soup. In this way lumps will be avoided.

To Prevent Cream of Tomato Soup Curdling

Put soda with the tomato, allowing one-fourth teaspoon soda to
two cups of tomatoes, then add to the thickened milk, stirring
all the time. If you wish to keep the soup hot for a while,
leave it in the separate sauce-pans and do not add the soda
until ready to serve.

Croutons to Serve with Soup

These are made by cutting stale bread into thin slices. Remove
the crust, spread with butter and bake until crisp and brown,
or brown in the frying pan.

Use Level Measurements Only. See Page 6.

SOUPS g

Beef Broth with Vegetables

Cook a beef bone with a little meat on it several hours in two
quarts of water. When done, add one can of Larkin Tomatoes,
three onions finely chopped, one pint chopped cabbage, one cup
chopped potatoes, two tablespoons of Larkin Rice or Macaroni.
Salt and pepper to season. Serve with oyster crackers. The
vegetables are quickly chopped if put through Larkin Food-
Chopper, jj L. NuzuM, Watson, W. Va.

Mutton Broth

Put two pounds neck of mutton on to boil in two quarts of cold
water. Add one turnip, one head of celery, one leek and one
carrot, all cut fine. Cook for one hour. Then add two potatoes
cut in dice and one-half cup of noodles or macaroni ^and one-
fourth can Larkin Tomatoes. ^^^ ^ leary. West Chester, Pa.

A Quick Soup

Take what is left of a roast that has a bone in it. Put it into
a soup kettle, cover with cold water and simmer for one hour.
Then add two tablespoons of Larkin Dehydro Soup Vegetables
previously soaked in one-half cup of cold water for ten
minutes. Add also four tablespoons of Larkin Rice and two
potatoes cut in cubes. When nearly done, add one can of
Larkin Tomato Soup, and salt and pepper to taste. Very good.

Mrs. Stewart, Paterson, N. J.

Pea Soup

Put one tablespoon of butter and two tablespoons of flour into
a sauce-pan; cook until brown. Add one can of Larkin Peas
and one and one-half cups of hot water. Season to taste with
salt, pepper and a teaspoon of sugar. Add a little freshly-
, chopped parsley. Boil five minutes and serve.

Mrs. E. Varga, Chicago, III.

Lentil Soup

Wash one cup of dry lentils. Cover with cold water and
soak over night. In the morning drain and add one quart
of stock or water, one small bay leaf, one small onion, one
teaspoon Larkin Salt and one-fourth of a teaspoon Larkin
Pepper. Stew slowly for about two hours until done, press
through a colander, then through a sieve. Blend two table-
spoons butter and two of Larkin Flour, add to the soup, stir until
boiling. Add one tablespoon of chopped parsley and serve.

Larkin Kitchen.

Use Level Measurements Only. See Page 6.

SOUPS

Bean Soup

Soak one pint of white beans over night. In the morning
drain and cover with boiling water. When boiling add a pinch
of Larkin Baking Soda, cook fifteen minutes. Drain again,
add fresh water and simmer until tender. Pass through a
colander, return to kettle, add Larkin Celery Salt and White
Pepper to taste. Melt four tablespoons of Larkin Peanut
Butter in hot water, add to the soup just before serving, also
two tablespoons grated horseradish or one-half cup Larkin
Chili Sauce. Serve hot. ^^^ ^ ^ Parsons. Lyons, N. Y.

Marrow Bean Soup

When boiling beans for dinner save the water and use with
left-over beans for soup. Put beans with the water through
colander, allow one quart of milk to every pint of beans. Add
salt, pepper and butter. This makes a delicious and also a
nourishing soup. ^^^ ^ L. Markle. Lawton. Mich.

Pork and Bean Soup

Empty the contents of one can of Larkin Pork and Beans into a
sauce-pan. Add one quart of boiling water, one small onion
cut fine, one small bay leaf and a dash of cayenne pepper.
Simmer one-half hour, then strain. Cook two tablespoons
butter and two of flour, to a light brown. Gradually add a
little of the soup until you have a smooth paste. Then add
to the soup and cook five minutes. Serve at once with a few
croutons in each plate. ^^^ ^ Leighton. Brooklyn, N. Y.

Potato Soup

Peel one quart of potatoes and cut in dice, also one medium-
sized onion. Put into kettle and cover with water. When
tender add one cup of cream, pepper and salt and Larkin Celery
Salt to season. Melt some butter in a frying-pan and brown
one cup of bread-crumbs in this, to serve with the soup. Delicious.

Mrs. W. R. Treon, Turbotville, Pa.

Old-Fashioned Potato Soup

Take four good-sized potatoes, cut into dice; also two small
onions finely chopped; add salt, pepper, celery salt and a small
piece of bacon or a little butter. Cover with a quart of water.
Cook slowly for one hour. Blend two tablespoons flour with
one cup of milk. Add to the hot soup, stir until it comes to
a boil. Cook for a few minutes. This is very good and will
serve four people. ^^^ ^ Croman, Marion, Ohio.

Use Level Measurements Only. See Page 6.

SOUPS

Cream of Potato Soup

Peel and cut into dice four large white potatoes and cover with
boiling water. Cut up three medium-sized onions, fry to a
golden brown in butter and add to the potatoes. When pota-
toes are quite soft, mash through a sieve using water and all.
Add one pint of milk and two tablespoons each of butter and flour
blended (the soup should be the consistency of good cream) ; add
Larkin Salt, White Pepper and Celery Salt; also a few drops of
onion extract and serve at once. miss M. May, Darby, Pa.

Cream of Peanut Soup

Put one quart of milk into a double-boiler, then one small bay
leaf, and one-half cup of Larkin Peanut Butter. Moisten three
tablespoons Larkin Bread Flour in a little cold milk, add to
hot milk and stir until thickened. Cook five minutes. Add
one-half teaspoon each of Larkin Onion Extract and Celery
Salt, and a little white pepper. Crisp Larkin Saltines in the
oven to serve with this soup. mrs. H. Wrench, Goodrich, Wis.

Cream of Corn Soup

Put one can of Larkin Corn into a sauce-pan with one pint of
hot water and a slice of onion. Simmer for twenty minutes,
rub through a sieve and add one pint of milk. Blend together
three tablespoons flour with three of butter. Add the hot
soup gradually so it will not be lumpy. Stir until thickened.
Add salt and pepper. Serve at once. Larkin Kitchen.

Tomato Soup

Cook together for twenty minutes, one can tomatoes, one pint
water, twelve peppercorns, four cloves, two teaspoons sugar,
small piece of bay leaf, and one small onion cut in slices. Strain
and add one teaspoon salt, and one-eighth teaspoon soda.
Melt two tablespoons butter, add three tablespoons flour, when
thoroughly mixed add strained liquid, boil three minutes and
it is ready to serve. If desired, one quart of milk may be
scalded and added just before serving; you will then have
Cream of Tomato Soup. Miss:Bessie Renfrew, Lenox, Mass.

Tomato Bouillon

Heat the contents of one can of Larkin Tomatoes to boiling point.
Strain through a fine sieve. Add one-half teaspoon soda, one
teaspoon salt, one pint of hot water and two Larkin Bouillon
Cubes. Bring to a boil and it is ready to serve. It is exceed-
ingly good and just the thing for a luncheon dish or when
serving a heavy dinner. Serve with crackers.

Mrs. B. Rayburn Tate, Moberly, Mo.
Use Level Measurements Only. See Page 6.

SOUPS

Tomato Soup with Macaroni

Put one cup of Larkin Short-Cut Macaroni to cook in one quart
of boiling salted water. Cook about twenty minutes or until
tender. Be careful it does not settle to bottom and scorch.
When cooked add one-half can tomatoes and bring to a boil,
add a pinch of soda, a generous piece of butter and one pint of
rich milk. Season to taste with salt and pepper. Serve very
hot. Frances C. Argetsinger, Van Etten, N. Y.

Vegetable Chowder

Put through Larkin Food-Chopper (using coarse cutter) one
beet, two onions, two carrots, two parsnips, all medium-size;
also four large potatoes, and one quart of fresh or canned
tomatoes. Add two quarts boiling water, cook gently one
hour, then add one tablespoon salt, one-half teaspoon pepper,
two tablespoons granulated sugar, cook for thirty minutes
longer and it is ready to serve. Sufficient for six people.

Mrs. F. a. Hough, Worcester, Mass.

Corn Chowder

Chop fine, one-half cup or one-fourth pound of salt pork. Put into
frying pan to try out. Then add to the fat, one thinly-sliced
onion. Turn into a soup kettle. Add one can of Larkin Corn
and three pints of milk. Thicken with diluted flour. Add pepper
and salt. Place a Larkin Soda Cracker in each plate, pour the
soup over it and serve. mrs. H. F. Smith, Morrisville, Vt.

Clam Chowder

Chop fine four potatoes, one large onion, four tomatoes, and
one carrot and boil in two quarts of water; when nearly done
add twenty-five clams, finely chopped, four tablespoons of
butter and salt and pepper to taste.

Mrs. Harry C. Smith, Trenton, N. J.

Imperial Fish Chowder

Take two pounds of halibut or fresh codfish. Wash, remove
the skin and bones, and chop coarsely. Also chop one pound
of salt pork or Larkin Bacon, six medium-sized potatoes, two
large onions, six fresh tomatoes or one-half can. Put all in a
soup kettle, season with salt and pepper and pour over boiling
water to almost cover. Simmer one hour or more over a
moderate fire; do not stir. Rub together three tablespoons of
butter with two of flour, heat a quart of milk and gradually
add to the flour. Put a pinch of soda into the chowder, add
the thickened milk, bring to a boil and serve at once.

Mrs. W. H. Bliss, Shrewsbury, Mass.

Use Level Measurements Only. See Page 6.

SOUPS

Salmon Chowder

Put one can of Larkin Red Salmon into a sauce-pan with one
quart of milk. When hot add one teaspoon salt, a little white
pepper and two tablespoons Larkin Cracker Meal. If Cream
Soup is preferred strain through a sieve, put a teaspoon of
whipped cream in center of each plate, and serve at once. Will

serve five people.

Mrs. S. D. Cook, Lansing, Mich.

Oyster Soup

Put one quart of oysters into colander and drain away liquid.
Pick over to remove shells, pour over them one quart of cold
water. Bring one quart of milk to scalding point, thicken with
two tablespoons butter blended with two tablespoons flour.
Then add oysters and liquor, one teaspoon salt and one-fourth
teaspoon pepper; bring to a boil and serve at once. Do not
allow soup to boil or the oysters will become hard.

Larkin Kitchen.

Cream of Clam Soup

One pint or twenty-five small clams, three cups of milk, one-
half teaspoon Larkin Onion Extract, three tablespoons butter,
three tablespoons flour, pepper and salt.

Pick over the clams and chop fine; put them with the liquor
into a sauce-pan and bring to the boiling point. Melt the butter,
add the flour, then the milk. Cook for a few minutes; add salt
and pepper. Add milk to the clams, reheat and serve at once
in individual soup plates, or in bouillon cups, with a spoon of
whipped cream in each. Sprinkle a little fresh chopped parsley
over the cream ; add a dash of paprika, and a charming luncheon
dish IS the result. ^^^ ^ g Gracia, New Bedford, Mass.

To Boil Fish

Wash the fish well in cold water, wipe carefully and rub with
salt; wrap in a cloth, drop into a pan of boiling water; add a
slice of onion, a bay leaf and one teaspoon of salt. Cover and
simmer gently, allowing ten minutes to a pound, lift out care-
fully, drain, unfasten the cloth, garnish with parsley and lemon
and serve with plain drawn butter or fish sauce.

Larkin Kitchen.

To Fry Fish

Wash and dry fish thoroughly. Dip in seasoned flour, then in
egg and bread-crumbs. Fry in deep fat, drain on soft paper.

Serve with sauce.

Larkin Kitchen.

Broiled Fish

Wash and split open a firm white fish and remove the bone.
Spread with soft butter, dredge lightly with flour and season
with pepper and salt. Place fish on a buttered pan or fish
sheet and cook under the gas flame or over the open fire. The
time required depends upon the thickness of the fish. With
a Larkin Spatula remove from pan to hot platter. Garnish
with slices of lemon and sprigs of parsley. Serve very hot.

Larkin Kitchen.

Planked Fish

Prepare fish as for broiling. Lay onto a buttered fish plank,
skin side down. Bake in hot oven, or in broiling oven if a
gas stove is used, for ten or fifteen minutes. If the fish is a
thick one it is best to heat the plank before using and bake
in a moderate oven. Surround fish with a thick border of
well-seasoned mashed potatoes and bake until potatoes are
slightly brown. Garnish with lemon and parsley. Serve hot.

Larkin Kitchen.

Use Level Measurements Only. See Page 6.

FISH

Baked Fish

Scale, clean, and wash the fish. Wipe it dry and fill with a

stuffing made of one cup of mashed potatoes, one cup of stale

bread-crumbs, seasoned with Larkin Pepper, Salt, chopped

parsley and a tablespoon of butter. Sew up with a strong

thread. Lay it in a baking-pan, put a tablespoon of butter

or pork fat on top and dredge with flour. Add one-half cup

of water. Put into Larkin Savory Roaster and bake in a

moderate oven one hour or until the flesh readily separates

from the bone. Serve hot. ,, t^ t ,^r ^ ^

Mrs. D. Leary, West Chester, Pa.

Baked Shad with Tomatoes

Clean the fish. Brown one cup of bread-crumbs in butter, fill

shad and sew up. Grease a baking-pan with butter. Take

three pieces of Larkin Bacon, lay over shad, sprinkle with salt

and pepper, baste with three tablespoons of Larkin Canned

Tomatoes and three tablespoons of water. Bake one-half hour

or longer, according to size. ht /- a tt

^ ** Mrs. C. Adams, Harrisburg, Pa.

Codfish Balls

Prepare one-half package or one generous cup of Larkin Pure
Codfish as directed. Put into a sauce-pan with two raw pota-
toes cut into dice, cover with boiling water and bring slowly
to boiling point. Cook for ten minutes, drain thoroughly and
mash fine with wire potato-masher. Add one egg (unbeaten),
pepper and salt if needed. Form into tiny balls with a spoon.
Fry in hot fat. They are cooked when brown. Serve with
egg sauce. This quantity will serve five people.

Mrs. Martin Burns, Schenectady, N. Y.

Codfish Lo£if

Soak one-half package of Larkin Pure Codfish in cold water
three hours before using. Put into a sauce-pan with one and
a half cups of diced raw potatoes. Simmer twenty minutes,
drain off the water and beat light with a wire potato-masher.
Melt three tablespoons of cooking fat or butter in a frying-pan.
Add one and a half cups of onions (about four onions) sliced
quite fine. Cook until brown. Add to the Codfish in the
sauce-pan, mix together with two teaspoons of lemon juice, one
teaspoon of Larkin Dry Mustard, a little pepper, salt if needed.
Put into buttered Larkin Casserole and bake in hot oven twenty
minutes. Serve with cream or egg sauce. These quantities
will serve five people. Mrs. V. Zook, Nevada, Ohio.

Use Level Measurements Only. See Page 6.

FISH

Creamed Codfish

Prepare one-half package of Larkin Pure Codfish as directed
and cook for fifteen minutes. Make a cream sauce by melting
two tablespoons butter, add two of flour and one cup of milk,
season with salt and pepper. The beaten yolk of one egg may
be used in the sauce if desired. Stir in the codfish and serve
on toast. Sufficient to serve five people,

Mrs. H. D. Clark, Clark's Summit, Pa.

Codfish Fritters

Cut Larkin Pure Codfish into strips about the size of a finger.
Freshen by soaking several hours in cold water. When needed,
dry between the folds of a soft towel and dip each piece in a
batter made by sifting together one cup of Larkin Flour, one
teaspoon Larkin Baking Powder, one-half teaspoon salt and a
few grains of pepper. Beat one egg quite light, add three-
fourths of a cup of milk; gradually add to the flour, be sure to
mix quite smooth. Fry a delicate brown in hot fat. Serve
at once. Mrs, Hutter, Rochester, N. Y.

Baked Salmon Loaf

One can of Larkin Red Alaska Salmon, four tablespoons of
bread-crumbs, four tablespoons butter, pepper and salt to taste.
Add one egg slightly beaten. Mix thoroughly and bake in
loaf with three slices of Larkin Bacon across the top. Serve
with creamed onions. mrs. E. A. Ross, Springfield, Mass.

Salmon Loaf

Mix together one can of Larkin Red Salmon, one cup of milk,
one-half cup of cracker-crumbs, one egg slightly beaten, salt
and pepper to taste. Bake in a bread-pan half an hour, turn
out on a platter and pour around the loaf one pint of seasoned
cream sauce to which you have added one cup of Larkin Green
Peas, This loaf may be steamed one hour instead of baked if
preferred. Mrs. J. Knowlden, Hinsdale, N. Y.

Salmon Souffle

Flake one can of Larkin Salmon, add one cup of bread- or
cracker-crumbs soaked in two cups of milk. Season with salt,
pepper, and the juice of one lemon. Then add the lightly-
beaten yolks of three eggs. Fold in last the stiffly-beaten
whites. Bake in a moderate oven twenty-five minutes. Serve
with creamed potatoes. mrs. Emma G. Burrows, Amherst, Mass.

Use Level Measurements Only. See Page 6.

FISH

Salmon Croquettes

Mix one can of Larkin Salmon with one cup brown bread-'
crumbs, one cup of mashed potatoes, one-half teaspoon Larkin
Salt, a little pepper, one egg slightly beaten and one tablespoon
of melted butter. Form in croquettes and roll in bread-crumbs;
then egg and crumbs again. Fry in hot fat.

Daisy E. Light, Martinsburg, W. Va.'

Creamed Oysters

Make a cream sauce by melting two tablespoons butter, add
two tablespoons flour, stir in gradually one cup of milk; stir
until boiling. Add one teaspoon salt and one-eighth teaspoon
pepper. The beaten yolk of one egg may be added if liked.
Scald twenty-five oysters in their own juice and add to cream
sauce. Serve at once on buttered toast.

Anna B. Bond, Woodensburg, Md.

Oysters au Gratin

Put two tablespoons butter into a sauce-pan. When melted add
two tablespoons flour, and one cup of milk and stir until it
thickens. When cooked, season with one-half teaspoon salt,
a little pepper and one teaspoon of chopped parsley. Butter a
baking dish. Put in a layer of sauce, then a layer of Larkin
Cove Oysters. Sprinkle with salt and pepper, add more sauce
and so on until all is used. Cover top with bread-crumbs or
Larkin Cracker Meal. Dot thickly with butter and bake in a
quick oven twenty-five minutes. Four tablespoons of grated
cheese added to the sauce improves the flavor for some people.

Mrs. J. A. Henry, Strawberry Point, Iowa.

Fried Oysters

Put the oysters into a colander to drain; with the fingers place
each one on a dry soft towel to absorb the moisture. Season
with salt and pepper. Beat one egg; add one tablespoon cold
water. Dip each oyster in the egg, then in stale bread- or
cracker-crumbs or Larkin Cracker Meal. Fry in deep fat.
Drain on soft paper. Serve on toast. Pass lemon with the
oysters. Mrs. Jno. Lattimore, Claysville, Pa.

Little Pigs in Blankets

Choose large plump oysters and wrap a thin slice of Larkin
Bacon around each one pinning it with a tooth pick. Put
them into a heated frying-pan and cook until the bacon is crisp.
Serve at once. Mrs Fanny Young, Albion, Mich.

Use Level Measurements Only. See Page 6.

FISH

Shrimp in Reimekins

Melt four tablespoons of butter; add four tablespoons of Larkin
Flour and when bubbling stir in one and one-half cups of milk.
Season to taste with Larkin Salt and Pepper. Add two cans
of Larkin Shrimp and one can of Larkin Canned Peas. Rinse
both Shrimp and Peas with cold water, then drain. Fill either
buttered ramekins or scallop sheels with the mixture or place
in a Larkin Casserole. Sprinkle with buttered bread-crumbs
and bake twenty minutes in a moderate oven. If prepared in
chafing dish, serve on buttered toast.

Mrs. J. R. Abercrombie, St. Joseph, Mo.

Lobster Wiggle

Melt three tablespoons of butter, add three tablespoons of
flour. When bubbling, gradually add two cups of milk or
cream, stir until thickened. Add one cup of Larkin Canned
Lobster broken into small pieces, one cup of Larkin Peas drained
from liquor, one-half teaspoon Larkin Salt and one-eighth
teaspoon pepper. Serve on buttered toast. Cold, cooked
chicken or shrimps may be used in the same way. Shreds of
green pepper may be used in place of peas.

Mrs. E. a. Benham, Saratoga Springs, N. Y.

Clam Pie

Put one pint of clams or one can of Larkin Canned Clams
through a food-chopper. With the liquor mix one tablespoon
of Larkin Flour diluted with a little cold water, and add to
clams. Season with salt and pepper. Line a deep pie-plate
with pastry, pour in clams, and put on a top crust. Dot small
pieces of butter over top crust and bake in a hot oven about
twenty mmutes. Mrs. Carl Southworth, Bridgewater, Mass.

To Pan Broil Steak

Have the steak" a little more than one inch thick. Make an

iron pan very hot, rub it quickly with suet, then put in the

steak. Never put the fork into the lean meat, always in the

fat. Just as soon as one side is seared, turn over; turn several

times in cooking; add pepper and salt; serve on a hot dish at

once. J „

Larkin Kitchen.

To Broil Steak

See that the fire is bright and clear, put the steak on the grid-
iron, turn often and allow time according to the thickness of
steak; dust with pepper and salt and serve very hot. Steak
to be good should never stand after being cooked.

Larkin Kitchen.

To Broil with Gas

Light the gas in the oven at least five minutes before you wish

to use it. Take out the rack or the meat will stick to the

bars if very hot; leave in the lower pan. Put the steak on the

rack as near the flame as you can without the flame touching.

As soon as the steak is thoroughly seared, turn the meat over;

be careful not to put the fork into the lean of the meat as that

allows the juices to escape; turn once more and season liberally

with salt and pepper. Drain off some of the fat in broiling

pan and pour the remainder with the sediment over the steak.

Serve at once. , t^

Larkin Kitchen.

Pot Roast

Take four pounds of beef from the shoulder. Put half a cup

of good drippings in an iron kettle, make hot and sear beef

on each side; when well browned set back where it will cook

slowly for two hours; after the first hour add salt and pepper,

a piece of celery, carrot, onion and bay leaf if liked; if cooked

slowly no water will be needed. Pour off some of the fat and

make gravy as for roast beef. , y,

* ■' Larkin Kitchen.

Use Level Measurements Only. See Page 6.

MEATS AND POULTRY

Roast Beef

Wipe meat with damp cloth, place in baking pan bone side
down, dust lightly with pepper; if there is no fat with meat, cut
up a piece of suet and place around beef. The oven must be
very hot. After first twenty minutes, cool ofif oven a little, add
salt. Allow fifteen minutes to the pound for cooking and, unless
a covered roaster is used, baste every ten minutes. To make
gravy, lift out beef, pour off fat, scrape together all brown
sediment from around pan, allow two tablespoons flour to two
of fat, mix well ; then add hastily one pint of water or stock, boil
up well, add salt and pepper, strain and serve. l^rkin Kitchen.

Swiss Steak

Have two pounds of round steak cut one inch thick. Melt
two tablespoons of fat (suet will do) in a frying pan, season
steak with salt and pepper, dredge with flour, brown quickly on
both sides then put into a Larkin Casserole. Brown a scant
half cup flour in fat l^ft in pan, add three cups hot water, pour
over the meat. Cook for two hours in a slow oven. If onion is
liked, flavor with Larkin Onion Extract, or cook a raw onion in
the fat before the meat is browned. The toughest meat will
become tender and delicious, cooked in this way.

Mrs. D. H. Dager, LaFayette Hill, Pa.

Spanish Steak

Two pounds top round steak cut about two inches thick, leave
on the fat. Brown in hot frying pan, then add three-fourths
cup boiling water, cover and bake forty-five minutes in moder-
ate oven. Sprinkle with salt and pepper; cover with layer sliced
seasoned onions. Bake another hour. Then cover with layer
of the solid meat of a can of Larkin Tomatoes. Bake again
fifteen minutes. Sprinkle over top two tablespoons grated
cheese; place in oven long enough for cheese to melt. There
will be a delicious thick gravy and the steak will be very tender.

Mrs. M. C. Durkin, Shamokin, Pa.

Hamburg Steak with Tomato Sauce

Put one and a half pounds of round steak through the food-
chopper, add one or two eggs, one cup of Larkin Cracker Meal
or stale bread-crumbs, salt and pepper, one small onion finely
chopped, water or milk to moisten; mix thoroughly. Form into
small cakes. Cook slowly in a small quantity of hot fat.
When steak is cooked, empty one can of Larkin Tomato Soup
in frying pan, when boiling pour over steak and serv^e at once.

Mrs. E. E. Nohl, Canton, Ohio.
Use Level Measurements Only. See Page 6.

MEATS AND POULTRY

English Beef Steak Pudding

Sift three cups of Larkin Flour with two teaspoons of Larkin
Baking Powder and one teaspoon salt. Chop one-quarter
pound, or one-half cup of suet, quite fine, mix with flour, add
enough cold water to make a stiff dough. Roll out and line
a bowl with it. Cut up one pound of round steak in one-inch
pieces, season with pepper and salt, and roll in a little flour.
When bowl is half full of meat pour in one-half cup of water,
add the rest of meat. Trim off crust and roll out a lid to fit
on the top. Pinch the edges together, dip a cloth into boiling
water, then in flour so it won't stick, cover over pudding, tie
down and boil or steam for two and one-half hours. This may
be boiled in a cloth but is not so good. Turn out to serve.

Mrs. H. M. Roth, Albany, N. Y.

Family Meat Loaf

Put one and a half pounds of round steak through food-chopper,

also one onion. Soak stale bread in cold water (about one cup)

squeeze out with the hands, add to beef, season with salt, pepper

and celery salt; mix thoroughly. Five hard-cooked eggs may

be used with this when they are cheap. Put a layer of the

prepared meat in a bread pan, then a layer of the sliced eggs,

meat and so on, having meat last. Turn into a dripping pan

or covered roaster. Bake for one hour. ^

Contributed.

Beef Locif with Pimentos

Put two pounds of round steak through meat-chopper, also
three Larkin Pimentos (Spanish red peppers) and three Larkin
Soda Crackers. Cook one-half cup of Larkin Rice in boiling
water for ten or fifteen minutes, add pepper, salt, meat and
one egg. Mix very thoroughly together and bake in covered
roaster forty-five minutes, or steam in Larkin Steam Cooker
for one hour. j^^^ ^ Lewis, Fostoria, Ohio.

Jellied Beef Loaf

Buy a soup bone with some meat on it (shank is the best), put in
soup kettle, cover with cold water, add one onion, one carrot
and a small bay leaf and simmer gently for several hours or
until the meat will fall from the bone. When it is done, put a
little of the liquor in a saucer to chill. If it does not "jell"
add enough Larkin Gelatine to stifTen, season with pepper and
salt. Pour in molds rinsed with cold water. The meat may
be put through the meat grinder if preferred.

Mrs. F. L. Faecher, Augusta, Kans.

Use Level Measurements Only. See Page 6,

MEATS AND POULTRY

Jellied Veal or Chicken

Cook in the same manner as Jellied Beef. Remove the bones,
season and use sufficient Larkin Gelatine to stiffen. Directions
come with each package. Larkin Kitchen.

Beef Stew

Two pounds of beef, two tablespoons flour, one small carrot,
one pint water, two teaspoons salt, one-fourth teaspoon pepper,
two tablespoons suet or drippings, one onion. Cut meat into
small pieces, roll in flour, put drippings into pan, shake until
smoking hot, then put in meat and sear on every side, add boil-
ing water. Stir until boiling. Add all the seasonings, cover
the pan and simmer for one and one-half hours, or place in a
fireless cooker for three hours. Serve with dumplings.

Mrs. J. B. Bonneau, Chicago, III.

Egg Dumplings

Sift two cups Larkin Flour with two teaspoons Larkin Baking
Powder, one-half teaspoon Larkin Salt. Beat one egg light;
add one-half cup of water; mix with flour, using spatula. Have
broth boiling; drop in dumplings with a teaspoon; let them rest
on the meat; cover tight and boil gently for twenty minutes
without lifting the cover. If you follow this rule, you will
have the lightest and tenderest dumplings you ever ate.

Mrs. Thomas Morgan, Pittston, Pa.

Potato Dumplings

Pare three medium-sized potatoes and boil until tender. Put
through potato ricer or mash quite fine. Add to them one
cup flour, one teaspoon salt, one egg lightly beaten. Handle
as little as possible, roll out and cut in six squares. In the center
of each put some bread-crumbs which have been crisped brown
in the oven (a little minced onion is very good, added to the
crumbs). Roll up the squares of dough around the stuffing,
make into ball shape, drop into boiling water or broth and
boil steadily for twenty minutes. Do not remove lid while
cooking. These may also be steamed.

Mrs. William Starke, Methuen, Mass.
Nut Steak without Meat

Put into a mixing bowl one cup of walnut meats coarsely
chopped, two cups of bread-crumbs, one-half teaspoon each of
salt and dried sage, and a very little pepper. Mix dry ingre-
dients together, add one egg slightly beaten and four table-
spoons of milk. Shape as you would Hamburg Steak and
saut6 in hot frying pan with a small amount of fat. Serve
with tomato sauce. Mrs. J. F. Hillman, Trenton, N. ;j.

Use Level Measurements Only. See Page 6.

MEATS AND POULTRY

Beef Fritters

Put one pound of round steak through a Larkin Food-Chopper.
Season with pepper and salt, then add one can of Larkin Corn,
one cup of bread- or cracker-crumbs and two eggs sHghtly
beaten. Cook the same as pork sausage in a hot frying pan.

Miss Orril Newland, Hoopeston, III.

American Chop Suey

Cook one-half package of Larkin Short-Cut Macaroni in boiling
salted water for twenty minutes. While this is cooking put
two onions and one-half pound of round steak through a Larkin
Food-Chopper. Brown in a hot pan with a piece of butter or
beef drippings. Drain water from macaroni, add one can of
Larkin Tomatoes, season with Larkin Salt and Pepper, then
add steak and onions and cook slowly for thirty minutes.
Serve piping hot. This is sufficient for six persons.

Mrs. Jno. Pierce, Lonsdale, R. I.

Chili Con Carni ^

Put one pound each of veal and beef, also one large onion,
through a Larkin Food-Chopper. Cover with water and
simmer one and one-half hours. When almost cooked add
one cup boiled Larkin Short-Cut Macaroni, one can Larkin
Tomatoes and one can of Larkin Peas. Season with salt
and red pepper. Will serve nine people.

Mrs. H. H. Bentheimer, Green Bay, Wis.

Roast Pork

Wipe pork with a damp cloth, sprinkle with pepper, salt and flour.

Put into covered roaster, leave off the cover first thirty minutes,

then cover closely. Allow twenty minutes for each pound. Bake

in a moderate oven. Make gravy as for beef. Apples, with

the cores removed, may be placed around the pork to bake.

This gives the pork an excellent flavor.

Larkin Kitchen.

Baked Pork Chops

Pare seven good-sized potatoes, slice as for scalloped potatoes.
Take one and a quarter pounds of lean pork chops (loin pre-
ferred), put a layer of potatoes into a Larkin Casserole or Bak-
ing Dish, then a layer of pork chops, dust with salt and pepper,
sprinkle with chopped onion, continue until all is used. Have
potatoes on top. Pour in one cup of water or milk. Put on
the cover and bake in moderately hot oven for one hour and
forty minutes; uncover during the last ten minutes so potatoes
will brown. Serve direct from the Casserole. Delicious.

Mrs, Wm. Hess, St. Louis, Mo.

Use Level Measurements Only. See Page 6.

MEATS AND POULTRY

Apple Fritters

Sift three times, one cup Larkin Pastry Flour, with three table-
spoons sugar, one teaspoon Larkin Cream of Tartar Baking
Powder, one-fourth teaspoon Larkin Salt; add one well-beaten
egg, one-third cup milk and two tart apples, pared, cored and
sliced. Drop into deep fat and fry until brown. Drain and
sprinkle with sugar. The apples may be coarsely chopped and
stirred into batter if preferred. Serve with roast pork.

Mrs. a. E. Henderson, Twin Falls, Idaho.

Larkin Sauerkraut

Put into a kettle one quart of Larkin Sauerkraut, one pound
of fresh pork, two onions put through Larkin Food-Chopper
and water enough to cover. Cook slowly three hours. The
longer it is cooked the better, but it should be cooked almost
dry when done. jyjj^g rqy S. Heatwole, Harrisonburg, Va.

Salt Pork with Cream Gravy

Cut required amount of pork in moderately thin slices. Place
in spider and cover with boiling water, cook a few minutes, take
out and dip each piece in milk, then in flour. Put a few spoons
of pork fat in spider and fry the pork until brown. Dish on a
hot platter. Stir two tablespoons of flour into the fat, add
pepper and salt if needed, add to this one pint of milk, stirring
until gravy thickens. Pour gravy over pork and serve with
baked potatoes. Delicious. j^^^^ ^ Wrench, Goodrich, Wis.

Boiled Ham

Soak ham several hours or over night in cold water to cover.
Wash thoroughly, put into a kettle, cover with cold water, heat
to boiling point and cook slowly until tender, allowing twenty
minutes to the pound. Remove from range and set aside so
that ham may partially cool; then take from water, remove
outside skin, sprinkle with fine brown cracker-crumbs and stick
with cloves one-half inch apart. Or it may be covered with
brown sugar and baked in the oven until brown. Cabbage and
potatoes may be cooked in the water in which the ham is boiled
and served with the ham as a boiled dinner. larkin Kitchen.

When Frying Ham

Slice and fry in usual way. Then over fried meat pour hot
water and immediately pour off again. This freshens the ham
and leaves it tender and delicious. Use the water, which is
rich in meat flavor, to make the gravy. Larkin Bacon may be
cooked in the same way. ^^^^ Charlotte Bird, Ann Arbor, Mich.

Use Level Measurements Only. See Page 6.

MEATS AND POULTRY 25

Deviled Ham and Eggs

Put bits of ham through a Larkin Food-Chopper. For one cup
of ham, put into a frying pan one tablespoon of butter, add one
tablespoon of Larkin Flour, one teaspoon of vinegar, Larkin
Pepper, and a fourth of a teaspoon Larkin Mustard and one-half
cup of water. Let it boil, then put in the minced ham. Stir
until very hot, turn into a pie dish or casserole and break on the
surface five raw eggs. Put in the oven and bake five minutes
or just long enough to set the eggs. Serve in baking dish.

Mrs. C. Flinn, North Terre Haute, Ind.

Pork Sausage

Chop very fine one pound or two cups of cold cooked pork,
moisten a slice of stale bread in half a cup of water, add to it
the pork and three or four tablespoons of mashed potatoes, and
one beaten egg, season with salt, pepper and sage. Mix well
and shape into small flat cakes with the hands; dust lightly
with flour or rolled cracker-crumbs, and saute in a little hot fat.

Mrs. Sidney R. Lodder, Syracuse, N. Y.
Good Sausage Meat

When making pork sausage use one-third fat and two-thirds
lean. Put through food-chopper and, to every twelve pounds
of pork, take twelve teaspoons salt, six teaspoons pepper, nine
teaspoons sifted sage. Mix well with the hands and put through
the food-chopper again. Keep in a cool, dry place.

Mrs. E. Thomas, Bristol, Conn.
Pork Sausage with Tomatoes

Separate one pound of link sausage, pierce each sausage several
times with a fork. Place in hot frying pan. Cook until brown.
Add one-half can of Larkin Tomatoes and one cup of water;
also one tablespoon each of onion and parsley finely chopped.
Add pepper and salt. Cook twenty minutes. The gravy may
be thickened if preferred. Sufficient for six people.

Mrs. George Clansz, Pearl River, N. Y.

Sausage Rolls

Make pastry as for pie-crust, using one and a half cups of
Larkin Pastry Flour, one-half cup Larkin Pure Lard and one-
half teaspoon Larkin Salt. Mix with cold water. Roll out
and cut in small squares. Put one piece of Larkin Luncheon
Sausage on each square, and pinch the edges together. One can
of sausage makes eight of these rolls. Brush over with white
of egg and bake in a hot oven. Very delicious for lunch when
serving Club-of-Ten. Fresh pork sausage may be used if it is
either parboiled or baked in the oven before using.

Mrs. H. Wrench, Goodrich, Wis.

Use Level Measurements Only. See Page 6.

MEATS AND POULTRY

To Cure Hams, Bacon and Dried Beef

For every twenty pounds of meat use three-fourths of a pound
of Larkin Salt, one-half ounce saltpeter, and one cup Larkin
Molasses, mixed thoroughly. Rub meat with mixture, keep
it in the brine for three days, skin side down, repeat rubbing
process until it has been done three times. Put in the smoke for
three days after last rubbing. mrs. Edw. Thomas, Bristol, Conn.

Roast Veal

The leg and loin are most suitable for roasting. Wipe meat
with a damp cloth, sprinkle lightly with Larkin Salt and Pepper,
dredge with flour. Place slices of salt pork over and around meat.
Veal is best cooked in covered roaster. If cooked in an open
pan, baste often. Make gravy as for beef. Larkin Kitchen.

Veal Locif

Put one and one-half pounds of veal through the food-chopper
with one-half pound of salt pork, also eight Larkin Soda Crackers
and two or three sprigs of parsley. Add Larkin Pepper, Salt
and two tablespoons lemon juice, also two eggs slightly beaten.
Bake in a greased bread-pan one hour in a moderate oven.
Baste occasionally if necessary. mrs. H. F. Riemer, Detroit, Mich.

Sweetbreads

Sweetbreads spoil very quickly. Remove from the paper as
soon as received. Put into cold water, add a little salt, leave
for one hour, drain, cover with boiling water, add a little salt.
Cook slowly twenty minutes, drain and cover with cold water,
so that they may be white and firm. To broil; cut in slices,
sprinkle with salt and pepper, dip in bread-crumbs, saute in
frying pan. Serve with green peas. Larkin Kitchen.

To Roast Poultry

One rule will apply to all poultry.

Have oven very hot until skin is browned, then cool, and if
poultry is stuffed, cook twenty minutes to the pound; unstufled,
fifteen minutes. Salt pork is very nice to use for basting pur-
poses ; baste frequently if in open pan. A covered roaster is much
to be preferred as no basting is then required. , Larkin Kitchen.

Fried Chicken

Singe, clean and cut in pieces ready to serve, dip in cold water,
drain but do not wipe; sprinkle with salt and pepper and dip
in flour. Cook in hot pork fat or Larkin Cooking Oil, serve
with gravy made in the pan with milk. Larkin Kitchen.

Use Level Measurements Only. See Page 6.

MEATS AND POULTRY

Maryland Chicken

Dress, clean and cut up a chicken; sprinkle with salt and pepper;
dip in flour, egg and crumbs; place in well-greased dripping
pan and bake in hot oven, basting with butter or other fat.
Arrange on platter and pour over it two cups cream sauce.

Larkin Kitchen.
Pot-Roast Chicken with Dumplings

Cut up the chicken, wash and dip in flour, brown in hot fat,
cover with boiling water, add pepper, salt and one carrot and
one onion if liked. Cover kettle so all the flavor will be retained,
simmer until tender. If an old fowl it will take two or three
hours. When almost tender add one cup of Larkin Rice or
drop in dumplings ten minutes before serving. Do not remove
the cover after the dumplings are in or they will be heavy.

Mrs. George Clansz, Pearl River, N. Y.

Chicken Pie

Cut up a chicken as for stewing, cover with boiling water,
add pepper and salt, cook until tender. Remove the large bones
and place chicken in a baking dish, slightly thicken the gravy.
Do not have the baking dish more than three-fourths full.
Make a good biscuit dough and cut in rounds as for biscuits.
Place the biscuits over the chicken leaving room for the steam
to escape. Bake in hot oven until thoroughly done. This is an
improvement over the old style crust as the biscuit is more easily
served and never becomes soggy, mrs. R. E. Best, Decatur, III.

Chicken, Creole Style

Chop fine, one green pepper, one onion and two large tomatoes,
or use one and one-half cups of canned tomatoes. Put some
butter or other fat in a sauce-pan, add the onion and pepper
and cook until soft, but not brown. Brown the chicken, then
cover it with boiling water, add the tomatoes and simmer until
tender (if an old fowl, about two hours). Sprinkle one cup of
washed rice over the chicken, put on lid and cook another half
hour. This is very delicious. Veal or mutton may be used in
place of chicken. Mj^s q Nomdeden, Baltimore, Md.

Extra Dressing for Chicken

In making an extra supply of dressing this is a nice way to fix
it. Scrape out the inside of two half-loaves of bread, leave the
crust thin. Rinse out the inside with cold water and fill with
the extra dressing. Invert on pie tin and bake about forty-five
minutes. This will be found very nice.

Mrs. Andrew Richards, Perrinton, Mich.
Use Level Measurements Only. See Page 6.

MEATS AND POULTRY

Dressing for Geese, Ducks and Pork

Chop, or finely slice, four onions, cook until soft, drain off the
water, add two cups of bread-crumbs, one teaspoon dried sage,
salt and pepper to taste. ^^^ ^^^^^^ Anderson, Dover. N. J.

Rabbit en Casserole

Skin, wash and cut up one or two rabbits, cover with cold
water and stew thirty minutes. Roll in flour, season with
salt and pepper and brown in frying pan. Put into a Larkin
Casserole, add chopped onion, sprinkle with flour, add sufficient
water, made slightly acid with mild vinegar, to cover. When
rabbit is prepared in this way it loses the peculiar flavor many
people object to. You will find this a very delicious dish.
Bake one hour or more. Serve from the casserole.

Mrs. R. W. Sleeter, Rockford, Iowa.

Fried Rabbit

Skin, wash and cut up two rabbits. Cover with cold water
and cook until tender. The water should not boil, only simmer.
Roll the rabbit in seasoned flour and brown in hot fat. Use
the liquor in which they were cooked, for making gravy.

Larkin Kitchen.

Rabbit in Covered Roaster

Clean and joint a rabbit, roll in flour, season with pepper and
salt. Add a slice of pork cut up in small pieces. Place in
covered roaster, add one pint of boiling water, put on the cover
and bake for one hour in medium oven. Then add potatoes
and bake another forty-five minutes. This may also be cooked
in the same fashion as a pot roast.

Mrs. Joseph Lardiff, Duluth, Minn.

Filled Cabbage Leaves

Separate the leaves of a medium-sized cabbage, pick out the
best, pour over them boiling water, leave for a few minutes.
Cook one-half cup rice, mix with it one pound Hamburg Steak,
add one-half teaspoon Larkin Onion Extract, salt and pepper to
taste. Line a kettle with the outside cabbage leaves. Fill the
scalded leaves with the prepared meat. Roll up; lay closely
together in kettle so they will not separate. Add one teaspoon
salt, a little pepper, three-fourths cup canned tomatoes, three
tablespoons bacon fat or butter, and water to almost cover.
Put on the lid. Cook gently thirty minutes. Remove the filled
leaves, add one egg beaten light, and the juice of one lemon to
the liquor in the kettle. Stir until thick, but do not allow to
boil or it will curdle. Pour sauce over cabbage leaves and
serve at once.

Mrs. Wm. Schneider, Buffalo, N. Y.

Use Level Measurements Only. See Page 6.

MEATS AND POULTRY

Stuffed Cabbage

Wash a cabbage weighing about four pounds. Tie in a cloth

and cook in boiling salted water until wilted. Take out and

lay on a platter; turn back the leaves. Cut out the heart and

place in a chopping bowl with four hard-boiled eggs, and one

pound of pork sausage. Season with salt and black pepper, chop

fine. Make a ball, place in center of cabbage, fold over the

leaves one at a time, tie up in the same cloth, and boil gently for

one and one-half hours. ,, t:- tir /- t xt

Mrs. Edith Wilson, Grand Island, Nebr.

COLD MEAT COOKERY

Beef with Tomatoes

Two cups of chopped cold meat, one cup of canned tomatoes,
one cup of cracker- or bread-crumbs, salt and pepper. Put a
layer of meat in a baking dish, and over it a layer of tomatoes,
then a layer of cracker-crumbs, next a layer of meat and so on
until dish is filled. Bake about thirty minutes.

Mrs. Theresa Scofield, Amsterdam, N. Y.

An Economical Meat Dish

Take any left-over meat, chicken, beef, or pork, cut into cubes.
Heat in gravy or a white sauce, well seasoned. Put meat in
center of platter, surround with a can of heated Larkin Pork
and Beans. Garnish with parsley or celery tips. This uses
up scraps of meat you would sometimes throw away, and,
combined with the nutritious beans, it may be used as the main
dish for luncheon or supper. ^^^ g ^ Richardson, Topeka, Kans.

"Different" Hash

Put any cold meat on hand through a Larkin Food-Chopper.
To two cups of the cold meat allow one-half pound of fresh
round steak, put this through the food-chopper also. Cut
up one large onion in small pieces, put some drippings into
the frying pan; when quite hot put in the onion, brown thor-
oughly and add the chopped raw beef, dust with salt, paprika
and celery salt. When this is brown, add the cooked meat to
it. Prepare raw potatoes as for potato chips and fry in another
pan, drain and salt. Then add to the hash. Pour over some
gravy if you have it, if not use water. Pack the hash down
in the pan and cook over a moderate fire about ten minutes.
Place a dish or round plate over the pan and turn out. You
will then have a beautifully browned, savory meat dish. This
is a little more trouble than the ordinary hash but it is worth it.

Mrs. H. Armbruster, Brooklyn, N. Y.
Use Level Measurements Only. See Page 6.

MEATS AND POULTRY

Michigan Hash

One poui;id of Hamburg Steak, two tablespoons of chopped
onion, one cup cooked Larkin Rice and two cups cooked Larkin
Macaroni. Rice and macaroni may be hot or cold. Place in
layers in baking dish; season each layer with Larkin Salt,
Black Pepper and Celery Salt. Pour strained tomatoes over
all until quite moist, sprinkle with cracker-crumbs and bake
forty-five minutes in moderate oven. ^^s. Rowe, Fort Smith, Ark.

Casserole of Rice and Meat

Put three cups of cold cooked meat and one-half onion through
Larkin Food-Chopper, add salt and pepper, two eggs slightly
beaten and two tablespoons bread-crumbs. If you have any
soup stock on hand, add sufficient to moisten well; if not, use
milk. Butter a mold, line with boiled rice, then add layer
of meat, then rice and so on until dish is filled. Have layer
of rice on top. Cover closely and steam forty-five minutes.
Serve with brown gravy or tomato sauce.

Mrs. L. W. Kinney, Lake Charles, La.

Turkish Rice

Boil or steam three-fourths cup of Larkin Rice until tender.
Then add two tablespoons of butter, mix thoroughly, and place
on back of stove. Heat one pint of strained tomatoes, add
soda the size of a pea, one tablespoon of sugar, salt and pepper
to taste. Put two cups of cold chicken, veal, or beef through
Larkin Meat-Chopper, add meat and tomatoes to rice and mix
thoroughly. May be prepared several hours before using.

Mrs. Thos. E. Lewis, Fostoria, Ohio.

Minced Beef

Put scraps of cooked meat through Larkin Food-Chopper,
season with pepper and salt, place in a frying pan with a spoonful
of butter and enough water to moisten. While this is heating,
toast pieces of stale bread a light brown. Dilute one table-
spoon of flour with a little milk and mix with the meat. Pour
over each piece of toast and serve at once.

Miss Carrie Steltzer, Granville, Pa.

Chicken Cudets

Season pieces of cold chicken or turkey with salt and pepper.
Dip in melted butter; let this cool on the meat, and dip in
beaten egg, then in fine bread-crumbs. Fry in hot fat until a
delicate brown. Serve on slices of hot toast, with a cream or
curry sauce. Pieces of cold veal are nice prepared in this way.

Mrs. David Davies, Remsen, N. Y.

Use Level Measurements Only. See Page 6.

MEATS AND POULTRY

Chicken Hash with Noodles

Put left-over chicken through Larkin Meat-Chopper, add one
cup of gravy or a Larkin Bouillon Cube dissolved in one cup of
hot water. Take one-quarter of a pound or one cup of Larkin
Egg Noodles, cook in boiling water for ten minutes, drain, then
add two cups of Larkin Tomatoes, two teaspoons of sugar,
pepper and salt to taste. Put into Larkin Casserole or Baking
Dish with the chicken, sprinkle top with cracker- or bread-
crumbs. Bake in moderate oven for one-half hour.

Frances B. Hauser, Rochester, N. Y.

Ham Surprise

Take two slices of Larkin Ham (cold boiled) cut in medium-
sized pieces. Make a batter with one egg, one-half cup of
milk, a pinch of salt, a teaspoon of Larkin Baking Powder, and
sufficient flour to make a smooth batter, (not too thick). Dip
piece of ham in batter and fry a delicate brown in hot fat

Mrs, B. p. Monahan, Bridgeport, Conn.

Salmagundi

Cook for twenty minutes in boiling salted water, two cups of
Larkin Short-Cut Macaroni. Drain, blanch in cold water.
Have ready about half a pound of cold cooked beef, cut in
cubes. Put into a Larkin Casserole, a layer of macaroni, then
a layer of meat, a layer of sliced onion, then a layer of tomatoes
(either canned or fresh). Dust over a little salt and pepper and
dot with butter. Continue layers until all is used up. Have a
layer of cracker-meal on top. Pour over any gravy you have,
if not sufficient, use a little milk or water. Bake forty-five
minutes. This is delicious and makes a good hearty meal.

Mrs. James A. Cummings, Gouverneur, N. Y.

Savory Hash

Prepare a dressing as suggested in Mock Duck. Mix with two
cups or one pound of cold, cooked beef, veal or pork. Mold in
a bread pan, turn into a dripping pan, add a few slices of bacon
or pork, or drippings. Bake slowly forty-five minutes. Serve
with tomato sauce or brown gravy.

Mrs. M. G. Rowe, Fort Smith, Ark.

Escalloped Potatoes

Pare and dice amount of raw potatoes needed. Butter a
baking dish, put in layer of potatoes, sprinkle with flour and
salt. Add another layer of potatoes and continue as before,
until pan is three-fourths full. Then add sufficient cream to
cover (milk and butter may be used in place of cream). Bake
in hot oven for forty-five minutes. They should be brought
to a boil quickly or the milk may curdle.

Mrs. Irven Rystrom, Stromsburg, Nebr.

Cheese Potatoes

Put a layer of sliced cold potatoes into a baking dish, then a
layer of cracker-crumbs, pepper and salt to taste, and specks
of butter and cheese. Add another layer of potatoes and so
on until all are used. Sprinkle grated cheese on top. Cover
with milk and bake twenty-five minutes in a hot oven.

Mrs. Bernice Beeson, Greenfield, Ind.

Potatoes au Gratin

Put a layer of diced cold potatoes into a baking dish, season
with salt and pepper, cover with alternate layers of white sauce
and diced potato. Cover the top with buttered bread-crumbs,
sprinkle with grated cheese and bake in a quick oven about
twenty-five minutes. ^^^ j^^^ ^^^^^^ Amherst. Mass.

Onion and Potato Hash

Chop fine two small onions, fry in meat drippings, when about
half done add two or three cups of cold potatoes cut in dice.
Stir all together, season with salt and pepper.

Mrs. Frank Hastings, Saranac Lake, N. Y.
Potato Patties

Mash cold potatoes smooth with a fork. Add one tablespoon
of flour, a little butter, salt and pepper; work all together and
pat into thin round cakes. Fry in hot fat. Delicious for break-
fast or supper. ^^^ Harvey Chambers, Maysyh^le, Ky.

Use Level Measurements Only. See Page 6.

VEGETABLES

Stuffed Potatoes

Select six smooth potatoes of uniform size, wash clean, wipe
and put into hot oven to bake. When thoroughly baked, cut
in halves, scoop out the inside, take care not to tear shells,
mash potato smooth, add one-half cup cream, two tablespoons
butter, and one teaspoon of Larkin Peanut Butter. Salt to
taste. Beat light, fill in shells, put into a baking pan and bake
a light brown. Serve hot. If desired these can be prepared
some time before needed, bake when ready to serve.

Mrs. VV. L, Umbarger, Konnarock, Va.

Potato Puffs

Beat two cups of hot mashed potato until smooth. Stir in

one beaten egg, one teaspoon grated onion and a little milk

if needed. Season to taste with salt and pepper. Drop by

spoonfuls on a buttered baking sheet. Bake in a quick oven

until light and brown. , , „ „, „ „, ,,

=• Mrs. H. W. Rowe, Watervdlle, Maine.

Walnut Sweet Potatoes

Peel and boil until tender, twelve sweet potatoes. Cut in
quarters, place in a baking dish, baste with butter, sprinkle
with sugar and black walnuts coarsely chopped. Bake in
moderate oven until brown.

Mrs. Winnie Howells, Murphysboro, III.

Potato Fritters

Mix together two cups of hot potatoes put through vegetable
ricer, or mashed very fine, two eggs beaten, four tablespoons
flour diluted with a little milk, one-fourth teaspoon Larkin
Salt. Fry in deep hot fat, about a dessert spoonful makes a
nice size fritter, or form into small cakes and saut6 in frying
pan. If not thick enough, add a little more flour.

Mrs. Margaret R. Schutte, Tampa, Fla.

Boiled Turnips

Peel and slice the turnips. Cover with a generous amount of
boiling water, cook until tender, not longer. If they are to be
mashed, drain thoroughly and mash with a wooden potato
masher. Season with salt, butter and pepper and serve at
once. When cooking turnips, two things should be kept in
mind: to add salt when cooked, and not to over-cook.
Turnips cooked in salt water become pink and develop a bitter

^^^°^- Larkin Kitchen.

Use Level Measurements Only. See Page 6.

VEGETABLES

Peas in Turnip Cups

Hollow out the centers of small white turnips. Cut the edges
in points, steam or boil gently until tender. Make a sauce
with two tablespoons of butter, two of flour and one cup of
milk, add salt and one-half cup of Larkin Green Peas. When
quite hot fill the cooked turnips and serve one to each person.

Mrs. John Bartl, Rochester, N. Y.

Baked Peas

Soak one quart of Larkin Green Peas over night. In the
morning parboil and drain. Add two tablespoons of sugar,
one-quarter teaspoon Larkin Pepper, two teaspoons Larkin
Salt and one pound of salt pork. Bake in bean pot adding
water as you would for baked beans. Bake slowly all day.
Serve for supper with brown bread.

Florence C. Thayer, Stoneham, Mass.

To Boil Parsnips and Carrots

Scrape parsnips, cut in halves, put into cold water. When
ready to cook, cover with boiling water and cook slowly until
tender, about three-quarters of an hour. Drain, baste them
with butter, sprinkle with pepper and salt and serve. Parsnips
are very nice dipped in batter and fried in hot fat. Carrots
and parsnips are good served in a cream sauce. Young carrots
will cook in thirty minutes. Larkin Kitchen.

To Cook String Beans

As you string and cut the beans, put them in cold water to
keep crisp. When ready to cook, put the beans into a sauce-
pan, add a piece of butter such as you would use to season
them, and a very little water. Cook over a moderate fire, add
salt and a little more water if needed. Keep the cover on
during the cooking; add milk when done and serve hot. The
beans will have an excellent flavor when cooked in this way.

Mrs. a. B. De Long, Creston, Iowa.

String Beans with Bacon

Remove the strings from yellow or green beans and cut in
one-inch pieces. Slice two small onions and a small piece of
bacon, add a pinch of Larkin Cayenne Pepper, and a little
Larkin Salt. Put into a sauce-pan, cover with boiling water
and cook until tender. Let the liquor cook down before taking
from the stove. The onion is not objectionable as so small
an amount does not give a decided taste. This is a good sub-
stitute for a meat dish. », t- c t> -mt ,

Mrs. Elsie Seacoy, Brainerd, Minn.

Use Level Measurements Only. See Page 6.

VEGETABLES

To Boil Cabbage

Cut a small head of cabbage into four parts, cutting down
through the stalk. Soak for half an hour in a pan of cold water
to which has been added a tablespoon of salt — this is to draw
out any insects that may be hidden in the leaves. Take from
the water and cut into slices. Have a large stew-pan half
full of boiling water; put in the cabbage, pushing it under the
water with a spoon. Add one tablespoon of salt and cook from
twenty-five to forty-five minutes, depending upon the age of
the cabbage. Turn into a colander and drain for about two
minutes. Put into a chopping bowl and mince. Season with
butter, pepper, and more salt if required. Allow a tablespoon
of butter to a generous pint of the cooked vegetable. Cabbage
cooked in this manner will be of delicate flavor and may be
generally eaten without distress. Have the kitchen windows
open at the top while the cabbage is boiling and there will be
little if any odor of cabbage in the house. Parkin Kitchen.

Cabbeige Germain Style

Cut the cabbage on a slaw cutter, put into a kettle, add salt and
about four tablespoons meat drippings or butter, add sufficient
water to keep it from burning. Cover closely and steam forty-
five minutes until tender, but not soft. Beat one egg until
light, add a cup of sour cream, and a little sugar. Mix with
the cabbage; do not let it boil or the egg will curdle. Serve

3.t oncG

Mrs. Quincy R. Sherry, Connersville, Ind^

Com Fritters

One cup flour, one teaspoon salt, two eggs, one-half cup milk,

one teaspoon melted butter, one-third teaspoon pepper, one

teaspoon baking powder, two cups Larkin Canned Corn. Sift

together the flour, salt and baking powder, in a bowl. Separate

the eggs; beat yolks light, add the milk. Pour gradually into

the flour mixture and stir to a smooth batter. Add butter

and corn; cut and fold into the batter the stiffly-beaten egg

whites. Fry by the spoonful in deep hot fat. Drain on soft

paper. Serve at once. This batter may also be used for fruit

and other vegetables fritters. ht i^ ^^ ttt

* Miss Delia Tagatz, Wautoma, Wis.

Corn Oysters

Beat two eggs light, add one can of Larkin Corn, one tablespoon
melted butter, and one-half cup of flour sifted with one-half
teaspoon salt. Fry on hot griddle by the spoonful. Serve
with cold meat or as a dessert with Larkin Maple Syrup or
noney. ^^^^ Bessie Binnall, Dow City, I a.

Use Level Measurements Only. See Page 6.

VEGETABLES

Green Corn Pudding

Cut the corn from six nice fresh ears; add two beaten eggs, two
tablespoons of butter, one-half teaspoon salt. Break up six
Larkin Soda Crackers, cover with one pint of milk, leave for
ten minutes, add to the other ingredients. Bake in moderate
oven about twenty minutes or until nicely browned. This is
n"^^- Miss Carrie Steltzer, Granville, Pa,

Fried Tomatoes

Take solid tomatoes, not overripe, and slice in one-fourth-inch
slices. Season with salt and pepper, dip into beaten egg and
Larkin Cracker Meal. Fry in Larkin Cooking Oil or bacon
fat until golden brown. Serve with bacon, ham or steak.

Mrs. L. Loeffler, Glendale, L. I., N. Y.

Tomato Cakes

Beat four eggs light. Add one can of Larkin Tomatoes and
three tablespoons melted butter, pepper and salt to taste. /Stir
in cracker-crumbs to make it stiff enough to drop by the spoon-
ful on a hot greased griddle. Brown on both sides. Serve
at once. Good for luncheon or supper.

Mrs. Mary Chapman, Santa Rosa, Fla.

Tomatoes and Rice

Steam one cup of rice in three cups of water until tender, add one
can of Larkin Tomatoes, one teaspoon salt, one-quarter tea-
spoon white pepper, a small piece of butter, two tablespoons
of sugar and one grated onion. Bring to a boil, serve hot.
I , Will taste better if left standing for one hour before serving.

Mrs. John M. Ford, Lucas, Kansas.

Larkin Special

Cut up one slice of Larkin Ham and three onions, in small
pieces. Cook together in frying pan, add one can of Larkin
Tomatoes, pepper, and salt to taste, and when boiling, add
one-half box of Larkin Noodles. Cook for twenty-five or
thirty minutes. Serve hot. j^^^ j^^^^^ E. West, Glouster, Ohio.

Boiled Rice

Pick over one cup of rice, put into strainer and wash thoroughly.
For one cup of rice allow two quarts of boiling water, add one
tablespoon salt. Have the water boiling rapidly during the
entire time of cooking. Boil for fifteen or twenty minutes, if
the rice is old it takes longer to cook. Drain in colander, pour
over it one quart of hot water, place on oven door or back of
range to dry off. Larkin Kitchen.

Use Level Measurements Only. See Page 6.

VEGETABLES

Steamed Rice

Put three cups of boiling water into Larkin Double-Boiler No.
210. Sprinkle in one cup of rice which has been washed and
drained, add one teaspoon salt. Steam for thirty minutes.
Serve with milk or cream and sugar. Milk may be used in
place of water, if desired. Larkin Kitchen.

Baked Rice

To serve with chicken or as a vegetable. Wash one cup of
rice, drain and put into a buttered dish or casserole, add one-
half teaspoon of salt, pour two and one-half cups of water over
it. Cover and bake in a quick oven one-half hour. Uncover
and steam dry. Lay slices of Larkin Bacon over the top, place
in oven until brown, serve hot. mrs. Philip Gokey, Mooers, N. Y.

Rice Croquettes

Take one and a half cups of cold cooked rice or one-half cup of
uncooked rice and steam in double sauce-pan, when tender add
a beaten egg, one teaspoon onion juice or one-half teaspoon
Larkin Onion Extract, one-half teaspoon salt and a dash of
cayenne pepper and ground nutmeg. Mix thoroughly together,
spread on a shallow plate to cool. When cold cut in small
squares, dip in cracker-crumbs, beaten egg then cracker-crumbs
again. Fry in hot fat. Dish on hot platter, garnish with green
peas. This makes a very attractive supper dish.

Mrs. Florence G. Chipman, Attleboro, Mass.

Rice and Pimentos

Boil one cup of Larkin Rice in salted water until tender, chop
fine one-half can of Larkin Pimentos. Slice thin or grate one-
fourth of a pound of Larkin Cheese. Beat two eggs light, add
one and a half cups of milk, two teaspoons Larkin Salt and one-
quarter teaspoon Black Pepper. Mix altogether and bake in
moderate oven twenty minutes.

Mrs. Starl D, Cook, Lansing, Mich.
Spanish Peppers

Prepare six large sweet peppers. Boil one cup of Larkin Rice
until soft, add one-half pound chopped round steak, dice six
slices of Larkin Bacon, add a little chopped parsley, salt and
pepper to taste. Mix thoroughly and fill the peppers. Strain
one can of Larkin Tomatoes, add a little water and sugar, a
pinch of cloves and cinnamon. Stand the filled peppers in a
baking dish, surround with the tomato sauce and cook gently
until soft (about twenty-five minutes). Rice, bacon, salt,
pepper, tomatoes, sugar, cinnamon, and cloves were all bought
from Larkin Co. Mrs. C. Adams, Harrisburg, Pa.

Use Level Measurements Ofily. See Page 6.

VEGETABLES

Stuffed Green Peppers

For eight good-sized peppers, use one pint of cold boiled halibut
or any other white fish. Mix with a white sauce made of one
and one-half tablespoons of butter, one tablespoon of flour and
one-half pint of milk. Season with Larkin Pepper and Salt
and a few drops of Worcestershire Sauce. Add one raw egg
slightly beaten, cook for two minutes, and fill prepared peppers.
Put bread-crumbs and small pieces of butter on top and bake
in hot oven twenty minutes. ^^^^ ^ j lawall, Newark, N. J.

Stuffed Sweet Peppers

Six large peppers, one pint of tomatoes, one cup bread-crumbs,
one large onion, one teaspoon salt, one-fourth teaspoon celery
salt, one-fourth teaspoon pepper, one tablespoon butter.
Remove top and seeds and soak the peppers in salt water for
two hours. Mix together tomatoes and bread-crumbs, grate
half of the onion, add seasonings, mix thoroughly and stuff the
peppers. Place in a baking pan with the rest of the onion cut in
small pieces. Add a little pork fat or butter and a very little
water. Bake slowly one-half hour, basting often.

Mrs. W. a. Tindall, Maryville, Mo.

Baked Beans

Take one pint of Larkin Pea Beans, soak over night in cold
water. Drain and add enough cold water to cover, put on
fire and when they begin to boil, drain off water, add cold water
as before, also one small onion chopped fine, one teaspoon salt
and two or three slices of Larkin Bacon. Cook until beans are
almost done, add two tablespoons of Larkin Canned Tomatoes,
two tablespoons Larkin Molasses, and a pinch of Larkin Soda.
Put in covered baking dish, arranging slices of bacon on top, and
sprinkle with pepper. Bake four or five hours, adding hot water
as needed to keep moist. ^^^^ g p^ Monahan, Bridgeport, Conn.

Bciked Beans with Meat

Cover one quart of Larkin Dried Beans with cold water and
soak over night. Drain, add water to cover, parboil until
skins crack when blown on. Drain the beans and cover the
bottom of Larkin Double-Boiler No. 210, three inches deep
with beans. Add one large onion, one-half pound of salt pork
and one-half pound of fresh pork (shank is good). Add remain-
der of beans, two tablespoons molasses, maple syrup or brown
sugar, also a little salt. Add the strained juice from one can
of tomatoes. Boil gently all day until supper time.

Belle D. Robinson, Williamstown, Vt.

Use Level Measurements Only. See Page 6.

VEGETABLES

A New Supper Dish

Take one can of Larkin Pork and Beans, four potatoes, one
onion finely chopped, one-half teaspoon Larkin Celery Salt,
one-fourth teaspoon Larkin Pepper. Cut each potato in four
pieces, put all ingredients into sauce-pan. Add two cups of
boiling water; cook thirty minutes. Serve hot. Sufficient for
five people. Cheap and nourishing.

Mrs. J. K. Foster, Seaford, Va.

Chafing-Dish Special

Put two tablespoons butter in the chafing-dish, add one cup of
Larkin Pork and Beans which have been mashed thoroughly
through a sieve. Add gradually one cup of milk; when quite
hot and well blended add one cup of diced cheese or scraps of
dry cheese grated. Two tablespoons of Larkin Chili Sauce
improves the flavor and should be added with the cheese. It
is ready to serve when the cheese is melted.

Mrs. Leslie E. Bushnell, New London, Conn.

Baked Lentils

Soak two cups of dry lentils over night. In the morning
drain and add one quart of hot water. When the water
boils the lentils will rise to the top. Lift out with a skimmer
and put them in a Larkin Casserole or a Baking Dish.
Place a quarter of a pound of salt pork in the center of the
lentils, and one small onion. Mix three teaspoons salt and
fourth of a teaspoon of pepper with two cups of boiling water.
Add to lentils. The lentils must be kept moist. If necessary
add a little more water during the cooking. Bake in a moderate
oven six to ten hours, or in a Larkin Fireless Cooker ten hours.

Larkin Kitchen.

Lentil Croquettes

Soak one cup of lentils and one-half cup of Larkin Red
Beans over night, drain, add two cups of water. Cut up
one small onion, one small head of celery, one small carrot,
and three sprigs of parsley. Cook until quite soft, then press
through a sieve, add one cup of bread-crumbs, one beaten
egg, salt and pepper to taste. Make a sauce by creaming
together three tablespoons of butter and three tablespoons of
flour, add two-thirds of a cup of cream, (Larkin Evaporated
Milk may be used). Stir until boiling, add to lentil mixture.
Mix thoroughly, cool, shape, dip in egg and crumbs and fry
in Larkin Cooking Oil. Drain on soft paper. Serve at once.

Mrs. John A. Conover, Gambrills, Md.
Use Level Measurements Only. See Page 6.

VEGETABLES

Lentil Stew

Pick over and wash one cup of lentils, soak over night
in a quart of water. The next morning put them on the fire
and simmer in the water in which they were soaked. This
will take about three hours. Add any vegetables you have on
hand. I use a small onion and one potato. A little left-over
meat or gravy or both added to stew during the last half hour
gives it a delicious flavor. Cut the meat into small pieces.
Keep just enough water on lentils so they will not burn. Add
salt, pepper and butter to taste, before serving. We have
this meal instead of meat at short intervals and find it very
satisfactory. To cook with ham or corned beef prepare in
the same way, using more water.

Mrs. W. R. Young, No. Tonawanda, N. Y.

A Good Supper Dish

Boil one cup of lentils as directed in recipe for Lentil Stew.
Boil an equal quantity of rice. While these are cooking,
prepare a pint of sauce by using two cups of Larkin Canned
Tomatoes, a small piece of bay leaf, a fair-sized onion chopped
fine and a blade of mace. Cook slowly for thirty minutes, then
thicken with two tablespoons flour blended with three of butter.
Carefully add the hot stock. Boil for a few minutes, then
pour over the lentils and rice. Place the rice around the edge
of platter and pile the lentils in the center. Will serve four or
five people. Larkin Kitchen.

SMADS AND

Potato Salad

Cut six medium-sized cold boiled potatoes, three hard-boiled

eggs, one onion, and one head celery, in small pieces, and mix

thoroughly with boiled dressing. Serve on lettuce hearts;

garnish with small radishes. „ „ „ ^^ „ ^

° Helena E. Pierson, Norwood, R. I,

Vegetable Salad

Two cups cabbage, one cup celery, one cup cucumbers, one large
onion, one cup cold boiled potatoes, three hard-boiled eggs, all
finely cut, and two green peppers cut in rings. Serve with
boiled dressing on lettuce leaves.

Mrs. H. J. Moorman, Lawrenceburg, Ind.

Combination Salad

Chop fine two sweet peppers, five good-sized apples, four pieces
or stalks of tender celery. Remove the pulp from six tomatoes
and add it to the other ingredients. Mix with salad dressing.
Fill the tomato shells with the mixture. Serve on lettuce

Mrs. Jno. P. Grant, Delaware, Okla.

Larkin Tomato Salad

Put two teaspoons Larkin Gelatine to soak in one-half cup
cold water. Heat one can Larkin Tomato Soup, add one tea-
spoon salt, a dash of cayenne, a few drops Larkin Onion Extract.
Add the softened gelatine; mold in small cups. When firm
serve on lettuce leaves with Larkin Salad Dressing.

Mrs. August Halberslaben, Madison, Wis.

Cabbage Salad

Cut a hard cabbage into halves and then with a very sharp
knife shred fine the desired quantity; as you shred it put it
into a bowl of very cold water and leave for two hours. It
will be more crisp if you change the water once or twice. When
ready to serve, put into a cloth and swing around until dry.
Mix with simple dressing and serve at once, or the cabbage
will lose its crispness. Celery may be added if liked.

Mrs. G. K. Garrett, Pequea, Pa.

Use Level Measurements Only. See Page 6.

SALADS AND DRESSINGS

Combination Cabbage Salad

Soak one-half package Larkin Gelatine in one-half cup cold
water for a few minutes, add one quart boiling water, one cup
vinegar, juice of one lemon, one-half cup sugar and one teaspoon
salt. When cold add two cups cabbage shredded fine, one and
one-half cups celery cut fine and one-fourth can Larkin Pimentos
cut fine. Pour into small teacups. When firm serve on lettuce
with a spoonful of whipped cream into which has been stirred
sufficient Larkin Salad Dressing to flavor. When preparing
this just for ourselves, I pour it into a meat pan and cut in
squares to serve. This should be served with the meat course.

Mrs. J. C. Clark, KNOXvn.LE, I a.

Cream Slaw

Slice or chop one quart of cabbage, keep in cold water until
ready to serve. Put one-fourth cup vinegar, one and one-
half tablespoons sugar, and four tablespoons butter into a
sauce-pan on the fire. Beat one egg light, mix with one table-
spoon flour, add one cup sweet cream, salt and pepper. Add the
hot vinegar to this, cook until thickened and pour over the crisp
cabbage. Serve at once. ^^^ ^ ^ ^^^^^ g^ Pasadena, Calif.

Simple Dressing for Cabbage

A very good dressing to serve with cabbage is whipped cream,
either sweet or sour, into which has been stirred sufficient
vinegar to make it tart, and a little sugar, salt and paprika.
Do not mix with the cabbage until serving time. This dressing
is also good with lettuce. ^^^ ^ ^ ^^^^^^^ p^^^^^^ p^^

Bean Salad No. 1

Drain liquor from one can Larkin Red Kidney Beans, add one
head of celery or three chopped onions. Chop four hard-boiled
eggs, one dozen small sweet pickles, and one cup nut meats.
Mix all together and add hot mayonnaise made as follows:
Yolks of four eggs, one-half cup sugar, scant cup weak vinegar,
two teaspoons Larkin Corn Starch, four tablespoons butter, —
salt and pepper to taste. Bring to a boil, stirring constantly.

Mrs. Kooch Wilson, Attica, Ind.

Bean Salad No. 2

Empty one can Larkin Red Kidney Beans, rinse with cold
water. Add one cup Larkin StufTed Manzanilla Olives cut in
small pieces, and one cup diced celery. Mix all thoroughly
and serve with Larkin Salad Dressing on lettuce leaves,

Mrs. Walter R. Holloway, Murphysboro, III.

Use Level Measurements Only. See Page 6.

SALADS AND DRESSINGS 43

Bean Salad No. 3

One can Larkin Pork and Beans, two cups of diced boiled ham,
one good-sized Spanish onion, one large sweet green pepper, a
little salt and pepper. Mix all thoroughly and when ready to
serve, place on a bed of lettuce leaves and cover with good
dressing. Hard-boiled eggs may also be placed on top. This
is a very fine dish for a Sunday night tea.

Mrs. Geo. S. Brain, Jersey City, N. J.

Salad Delight

Wash one cup Larkin Rice ; put on to cook in two quarts boiling
salted water. Cook until tender but do not allow it to become
too soft. Drain, and pour one quart boiling water through the
rice. Dry on the oven door shaking occasionally to keep
separated. Allow two tablespoons rice to one tablespoon
salted ground almonds. Place on lettuce leaves, cut four
oranges in small pieces, cover with sugar to form juice. Put
one tablespoon juice with several small pieces of orange, over
rice. Then add one tablespoon cream salad dressing. Place a
very thin slice of orange on top and a salted almond on the orange.
Serve with tea and wafers for a lunch at a Club-of-Ten party.

Florence Thayer, Stoneham, Mass.

Miscellaneous ScJad

One-quarter pound mild cheese cut in small pieces, or grated;
add three-fourths cup chopped sweet pickles, one cup chopped
celery, and one cup broken walnut meats. Add sufficient
boiled dressing to mix. ^^^^ ^ j^^^^^^ p^^^^^^ ^^

Chicken Scdad No. 1

Cut cold boiled chicken in dice, add an equal amount of celery cut
fine and one cup blanched almonds cut in halves. Season with
salt and pepper. Stir into this a few tablespoons mayonnaise;
set away for an hour or more. Just before serving, arrange
on lettuce leaves and cover with thick mayonnaise. Garnish
with celery tips, Larkin Olives, and Pimentos cut in strips.

Mrs. Sadie Chamberlain, Pontiac, III.

Chicken Salad No. 2

One cup chicken meat cut in small pieces, one cucumber cut
in cubes, one cup English walnut meats broken in pieces, one-
half can Larkin Peas, and two cups celery cut in strips. Mix
with a silver fork, add one cup good salad dressing. Serve
very cold in nests of lettuce. Garnish with Larkin Pimentos
cut m points. ^^^^ j^^ Hauser, Rochester, N. Y.

Use Level Measurements Only. See Page 6.

44 SALADS AND DRESSINGS

Chicken Salad No. 3

Mix together one can Larkin Deviled Chicken and twice the
amount of crisp chopped cabbage. Add one-fourth teaspoon
Larkin Celery Salt. Use a good salad dressing, serve on lettuce

Mrs. Ernest C. Thurmond, Ash Grove, Mo.

Salmon Salad No. 1

Flake one can Larkin Salmon, add four medium-sized cooked
potatoes cut in cubes, four Larkin Pickles cut into small pieces,
two cups finely-cut cabbage. Make a dressing with yolks of
two eggs beaten light, one teaspoon salt, pinch of pepper, one
teaspoon sugar, two teaspoons Larkin Mustard, one tablespoon
butter, and four tablespoons Larkin Vinegar. Put into a
Larkin Double-Boiler, stir until thickened, cool, add sufificient
milk to thin out. Serve on lettuce leaves.

Sarah E. Burns, Swathmore, Pa.

Salmon Salad No. 2

Six hard-boiled eggs chopped fine, two mashed potatoes, one
can Larkin Red Alaska Salmon, four sour pickles chopped fine.
Mix all together with a good boiled dressing flavored with
Larkm Celery Salt. ^^^^ Nettie L. Raney, Tullahoma, Tenn.

Marshmallow Salad

Cut up one-half pound Larkin Marshmallows, pour over them
one-half can Larkin Pineapple, grated. Stand this aside
several hours. Then add three sliced bananas, one-fourth
pound chopped walnut meats, two oranges cut in pieces, add
one-half cup whipped cream. Serve on crisp lettuce leaves.
This is delicious. ^j^3 g ^ Albrecht. Jamaica. N. Y.

Fruit Salad Supreme

One-half package Larkin Gelatine and pink coloring powder.
One-half cup cold water. Three cups freshly-boiled water.
Juice of one lemon. One cup sugar. Three bananas. Two
oranges. Moisten gelatine in cold water, add sugar, juice of
lemon, pink coloring powder and boiling water. Put half of
this into mold. When this begins to set, slice the bananas
and arrange them in it. Then take the other half which has
started to set and beat until light and fluffy as whipped cream.
Pour this on the first half and arrange the oranges cut in sec-
tions on the top. Any canned fruit may be used in place of

^^^^"* Mrs. Percy S. Macumber, Corning, N. Y.

Use Level Measurements Only. See Page 6.

SALADS AND DRESSINGS

Fruit Salad No. 1

Peel and dice three bananas, one orange, and one small apple.
Cut in cubes one-half can Larkin Pineapple. Chop one-half
cup English walnut meats, add one cup Larkin Canned Peaches,
and three tablespoons cherry preserves. Mix all together using
a silver fork, sprinkle one cup granulated sugar over the fruit.
Thicken the fruit juice with corn starch, allowing one table-
spoon corn starch to one cup of juice. Add sugar if needed
and one tablespoon butter; when quite cold pour over the
fruit. Serve on lettuce leaves or in sherbet glasses for dessert.

Mrs. M. E. Barlow, Farmington, III.

Fruit Salad No. 2

Four bananas, two oranges, three apples, one-half can pine-
apple, one-half cup English walnuts, one cup marshmallows.
Cut the fruit, nuts and marshmallows in pieces, and mix all
together (except the nuts). Add nuts just before serving as
they turn the salad dark if put in too soon. Mix with cream
dressing and serve on crisp lettuce leaves.

Mrs. Bernice Beeson, Greenfield, Ind.

White Grape Salad

Halve and seed one pound white grapes. Cut up quite fine
the best part of two heads of celery and the meat from one-half
pound English walnuts. Mix with cream or French salad
dressing. Serve on crisp lettuce leaves.

Mrs. Frank S. Merrill, Bristol, Conn.
Cherry Salad

Stone one-half pound cherries, saving all juice. Dice a small

cucumber, chop fine a dozen blanched almonds. Cook together

until slightly thick, one cup cherry juice, two tablespoons lemon

juice, and one-half cup sugar. When cool add two drops

Larkin Almond Extract and when quite cold add to the salad

mixture, mixing gently with two silver forks. Serve on crisp

lettuce leaves. Canned cherries may be used when fresh ones

are not in season. n^r^^ c-„..,^^ u. r> xt ir

Mrs. Frances Hauser, Rochester, N. Y,

Pineapple Salad

One can Larkin Sliced Pineapple. One head of crisp lettuce, one
bottle Maraschino cherries. Make a nest of two blanched lettuce
leaves on individual salad plates. Put one slice of pineapple on
each plate, cover with cream salad dressing, and put a cherry in
center of each piece. Sprinkle with ground walnuts. This is a
very pretty salad and most delicious. Canned Bartlett Pears
with a sprinkling of lemon juice, may be substituted for the
pineapple. j^jsg £^^ l. Davidson, Cherryvale, Kansas.

Use Level Measurements Only. See Page 6.

SALADS AND DRESSINGS

Banana Salad

Remove skins and cut in half lengthwise as many bananas as
are needed, allowing one-half banana for each person. Mix
Larkin Salad Dressing with whipped cream, roll banana in
the dressing, then in chopped nuts. Walnuts, peanuts, or
pecans, may be used. Serve on a lettuce leaf. A small spoon-
ful of the dressing may be placed on the side of the plates and
also two Larkin Saltines. ^^^ j^^ ^yler, Plainfield. N. J.

September Salad

Pare, core and chop two ripe apples and one sweet red or green
pepper. Add one cup diced celery, two tablespoons chopped
onion, two teaspoons finely chopped parsley, and one cup
Larkin Shredded Cocoanut, Mix thoroughly. Serve with
French or cooked salad dressing in tomato shells or on lettuce

1g3.VGS

iv-avv-o. Mrs. Pearl M. Hacker, Council Bluffs, I a.

Tomato Surprise

Peel three tomatoes and carefully scoop out the centers. Place
them upside down to drain. Wash, dry and cut in one-inch
pieces, four sticks of celery from a firm stalk. Break six eggs
into a large bowl; beat quite light. Add to them one-half tea-
spoon Larkin Salt, a few grains of Cayenne Pepper, one-half
teaspoon Larkin Onion Extract, four tablespoons milk. Pour
into' buttered pan and cook as for scrambled eggs. When
cooked, add the celery and the tomato pulp cut in small pieces.
Fill the tomato with the mixture and serve on lettuce leaves
with Larkin Salad Dressing. ^^^^ j^_ ^ Thomson, Buffalo, N. Y.

Lobster Salad

Open one can Larkin Lobster and turn out on a china dish.
Cut into cubes. Add three hard-boiled eggs coarsely chopped.
Mix two tablespoons Larkin Salad Dressing with one cup
whipped cream. Mix ingredients carefully together. Serve
on lettuce leaves, garnish with three half slices of tomatoes.
Sprinkle with finely chopped sweet green peppers and serve
with Larkin Saltines. Larkin Kitchen.

Meat Relish No. 1

To three quarts chopped cooked beets, take one quart raw
cabbage chopped, one cup grated horseradish, two cups sugar,
one tablespoon Larkin Salt. Mix all thoroughly, put in a jar
and cover with cold vinegar. This is easy to make and very

^° Mrs. W. C. Obendorf, Sterling, III.

Use Level Measurements Only. See Page 6.

SALADS AND DRESSINGS 47

Meat Relish No. 2

Take one-half can Larkin Pimentos, three cups cabbage, nine
sour pickles, two small onions. Squeeze out the vinegar from
the pickles and put all the ingredients through a Larkin Food-
Chopper. Mix together one teaspoon salt, one-half cup sugar
and one-half cup vinegar (or vinegar and water mixed, depend-
ing on the strength of the vinegar). Stir all together and leave
for one hour before serving. Excellent with cold meat.

Mrs. K. K. Haggstrom, Cheyenne, Wyo.

Tomato and String Bean Salad

Scald and remove skins from six firm tomatoes, cool, cut a
slice off one end and gently scoop out inside. Have one pint
of fresh string beans boiled in salted water and cut in small
pieces. Mix with tomato pulp. Make a dressing with one
tablespoon of oil, two tablespoons vinegar, one teaspoon Larkin
Tomato Catsup, one-half teaspoon salt, one-eighth teaspoon
pepper. Add to this one tablespoon Larkin Gelatine; dissolve
in one-half cup boiling water. Mix well, cool, add to string
beans, and fill tomato cases. Put away on Ice a couple of hours
before using. Serve on lettuce leaves with mayonnaise.

Mrs. a. J. Lawall, Newark, N. J.

Cooked Dressing

Stir together one tablespoon Larkin Dry Mustard, one table-
spoon Larkin Corn Starch, three tablespoons sugar, one teaspoon
Larkin Salt, a few specks of Larkin Cayenne Pepper and a
pinch of Larkin Soda. Add two well-beaten eggs, one cup
milk, one tablespoon butter, and lastly (beating constantly)
one cup weak vinegar. Cook until thick and creamy, stirring

all the time. iv^ t tt r^ ^ ^

Mrs. John H. Fitzpatrick, Old Chatham, N. Y.

Uncooked Dressing

Stir together one teaspoon Larkin Prepared Mustard, two tea-
spoons sugar, one-half teaspoon salt, and one-quarter teaspoon
Larkin White Pepper. Add one cup Larkin Evaporated Milk;
mix thoroughly, then slowly add three tablespoons Larkin
Vinegar. Mix well and it is ready for use.

Mrs. Geo, Raupp, Buffalo, N. Y.

Dressing for Cabbage

Mix together one teaspoon sugar, one-half teaspoon Larkin
Mustard, one-half teaspoon Larkin Salt and one beaten egg.
Add four tablespoons vinegar and eight tablespoons cream.
Cook until thick in a double-boiler, stirring constantly.

Mrs. Wm. Noller, Troy, N. Y.

Use Level Measurements Only. See Page 6.

SALADS AND DRESSINGS

Easy Mayonnaise

I have discovered that when oil dressing is made in the following
manner it never fails. To the yolks of two fresh eggs, add one
tablespoon vinegar, beat well, then add one-fourth teaspoon
salt and one-half cup or more Larkin Olive Oil; beat constantly
while pouring it in. The old-fashioned way is to drop the oil
in very slowly but if the vinegar is added to the eggs first, the
oil may be poured in much faster, and the mayonnaise will never
curdle. Season with Larkin Celery Salt, Larkin Onion Extract,
Mustard or any other seasoning you prefer.

Mrs. Melvin Smith, Avon, N. Y.
Crecimy Salad Dressing

Put into a double sauce-pan four lightly-beaten eggs, and one-
half cup each of vinegar and water. Stir over the fire until thick,
then add one-half cup butter. Mix together one teaspoon each
of Larkin Mustard and sugar and a pinch of white or cayenne
pepper. Add a spoonful of the cooked dressing to these season-
ings and stir until smooth. Add balance of dressing and thor-
oughly mix. Thin with milk or cream as needed. Use more
vinegar if liked quite sour. Whipped cream folded into this
makes a very light dressing for salad. This will keep for weeks
in a Mason jar if screwed down tight and left in a cool place.

Mrs. Eva S. Pugh, Brownell, Kans.

Sue's Salad Dressing

Mix one teaspoon Larkin Mustard, one teaspoon sugar, and
the yolks of two eggs. Add one-half cup vinegar and cook until
thick. Then fold in the stifily-beaten whites of two eggs.
Cook for two minutes, cool, thin out with milk or cream as
needed. The beaten whites insure a light, fluffy dressing.

Miss Sue Miller, Edenville, Pa.

Peanut Dressing

Mix together in a small bowl two tablespoons Larkin Peanut
Butter, two tablespoons lemon juice, two tablespoons cold
water, one teaspoon Larkin Salad Dressing and one-eighth
teaspoon Larkin Salt. This is a delicious dressing to serve on
lettuce, onions, cabbage, etc.

Mrs. Alex. Jackson, Favetteville, N. Car.

French Dressing

Rub a small bowl with garlic or onion, then put in one-half
teaspoon Larkin Salt, one-fourth teaspoon each of Larkin White
Pepper, Mustard, Sugar and paprika, add six tablespoons
Larkin Olive Oil, stir in drop by drop two tablespoons Larkin
Vinegar. If the oil floats, too much vinegar has been used.

Larkin Kitchen.

Use Level Measurements Only. See Page 6.

SALADS AND DRESSINGS w

Mother's Salad Dressing

Cook three eggs until hard ; cover with cold water. Take one-
half can Larkin Evaporated Milk (Baby Size), slowly add one-
half cup Larkin Cider Vinegar to the milk, one teaspoon salt,
a dash of pepper and one tablespoon granulated sugar. Shell
the eggs, cut in half, remove yolks and mash very fine. Add
to above mixture. Cut whites of eggs into rings for garnishing.
This is delicious on lettuce or raw cabbage.

Mrs. Clayton E. Hackett, Marshalltown, Iowa.

Dressing for Two

Put three teaspoons sugar, one-fourth teaspoon mustard, one-
half teaspoon Larkin Celery Salt and a little pepper into a
bowl, add one egg, beat until thoroughly mixed. Now add
three tablespoons vinegar, one tablespoon each of butter and
water, cook in double sauce-pan until thick. When cool thin
with milk or cream. mrs. Cora Edwards, Memphis, Tenn.

Salad Suggestions

A person with ingenuity will make a salad with whatever
happens to be on hand. Here are a few suggestions:

Equal parts of white grapes (seeded) and diced bananas.

Juicy apples and oranges, cut in dice. Add a few Maraschino
cherries.

Hard-boiled eggs, celery and English walnuts.

Apples, oranges and blanched almonds.

Marshmallows, walnuts and pineapple.

Tuna Fish, celery and boiled dressing.

Chopped beets, cabbage and hard-boiled eggs.

Cabbage and apples, boiled dressing.

To Boil Eggs

Eggs are cooked in many ways, but for cooking in the shell
there is no better way than to put the egg into one pint of
boiling water, cover, stand in a warm place, leave for six minutes,
when the eggs will be cooked through, but soft; if liked very
soft, allow less time. Be sure to have enough water, according
to the number of eggs; if two eggs are needed use one quart of
water, and so on accordingly. To cook eggs hard leave them
in the water for thirty-five minutes. Then put them in cold
water for five minutes. Larkin Kitchen.

To Turn and Fold an Omelet

Tip pan so as to bring one side of omelet higher than the other.
Place spatula under higher side and tipping pan to almost a
vertical position, carefully fold over. If a half-inch cut is first
made at each end of fold, the omelet folds more easily and with-
out breaking. Larkin Kitchen.

Poached Eggs

Have a shallow pan nearly full of boiling salted water, remove
scum and reduce temperature until water is motionless; break
an egg into a saucer and slip into the water; when a film has
formed over the yolk and the white is firm, take up with a
skimmer and place on toast which has been trimmed into shape.
A much easier way is to use Larkin Double-Boiler and Egg-
Poacher which poaches five eggs at one time. larkin Kitchen.

French Omelet

To four eggs allow three-fourths cup cold water, — salt and
pepper to taste. Beat the eggs very light, then add the water
and thoroughly mix. Pour into hot greased frying pan, run
spatula around the edges and lift slightly to allow the thin
part to run underneath. Serve at once on a hot platter.

Larkin Kitchen.

Use Level Measurements Only. See Page 6.

EGGS

Puffy Omelet

Separate three eggs; with the yolks, put a little pepper, salt
and one tablespoon cold water; beat the whites to a stiff froth;
lightly mix in the yolks. Make a pan rather hot, grease lightly,
pour in the mixture, cook three minutes on hot stove, then
place in a hot oven and cook until just setting; fold over and
turn onto a hot platter. If your oven is not hot turn the omelet
carefully over and finish cooking on top of stove. Minced ham,
or beef, with a tablespoon chopped parsley, is very good, either
stirred into the mixture or placed on the top. Grated cheese is
very nice sprinkled over the omelet just as you put it in the oven.

Larkin Kitchen.

Corn Omelet

Use rule given for puffy omelet. Fold in one-half cup canned

corn; take care not to stir the mixture.

Larkin Kitchen.

Bread-Cnimb Omelet

Separate the whites and yolks of three eggs. Beat the yolks

light, add to them one-half cup fine bread-crumbs, one-fourth

teaspoon salt, a few grains of pepper and one-half cup milk.

Then fold in the stifffy-beaten whites. Put two teaspoons

butter into a smooth frying pan, when hot pour in the omelet

and cook over a slow fire. Use a Larkin Spatula to turn the

omelet or put into hot oven to finish the cooking. Fold into

a half circle and serve at once as any egg mixture falls if left

standing. r, a r,

Bertha A. Bottner, Petrolia, Pa.

Stuffed Eggs

Boil six eggs twenty minutes. Cover with cold water for five

minutes. Shell the eggs, cut in halves, remove yolks, add to yolks

one teaspoon Larkin Prepared Mustard, a few specks of Larkin

Black Pepper, one-half teaspoon salt, one tablespoon butter,

and sufficient milk or cream to moisten. Fill each hollow where

yolks were removed. Arrange on lettuce leaves and garnish

with chopped beets. TVTr.r.TVT t^ ^

^^ Mrs. B. p. Monahan, Bridgeport, Conn.

Savory Eggs

Chop fine one small onion and one tomato. Cook in frying pan
in small amount of fat until brown. Separate four eggs, add
to the yolks one-half teaspoon salt, a dash of cayenne pepper,
and two tablespoons cold water. Beat the whites lightly, mix
with the yolks, add to the tomato in the frying pan and cook
gently, as for scrambled eggs. Serve on buttered toast.

Mrs. G. Nomdeden, Baltimore, Md.

Use Level Measurements Only. See Page 6.

EGGS

Spanish Eggs

Cook six eggs until hard, remove shells, cut in halves lengthwise,
take out and mash yolks smooth. Add three teaspoons melted
butter, three Larkin Sardines rubbed to a paste, a dash of
cayenne pepper, and one-half teaspoon salt. Mix and form
into a ball and fill the hollow in each white. Have ready one
cup cooked rice. Pile up in center of a platter, sink the eggs
into the rice, and pour over the eggs and rice two cups seasoned
cream sauce. Garnish with parsley, serve very hot.

Mrs. J. Allison, Pearl River, N. Y.

Delicate Eggs

Lightly toast two slices of bread, spread with butter, trim off
the crust. Beat the whites of two eggs until quite light, spread
on the toasted bread, drop the yolks in the center, sprinkle with
pepper and salt, bake until slightly brown in a medium oven.

Mrs. E. Thomas, Houtzdale, Pa.

Serve at once.

Eggs with Tomato Sauce

Put two tablespoons bacon fat into a frying pan. When melted
add one small chopped onion. Cook until brown, then add
one cup Larkin Tomatoes. Dilute two tablespoons flour with
one cup water; add to above mixture. Season with one-half
teaspoon salt, cook three minutes. Break four eggs into the
sauce. Cook until set; serve on toast with the sauce poured
around. jy^^g ^ DeScenza, Medford, Mass.

Scalloped Eggs

Boil six eggs twenty minutes, shell, cut in thin slices and place

in baking dish a layer of eggs
. \ then a layer of cracker-crumbs.

\v^ /S^5^— ^ Sprinkle with pepper and dot

rr-| lih/(^^) with butter. Continue this until

eggs are all used. Pour over
the whole one cup cream or rich
milk. Bake twenty minutes.

Mrs. Lenora Gant,
Minneapolis, Kans.

ACARONI AND
CHEESE DISHES

Macaroni is an excellent food, wholesome, delicious and
digestible. Larkin Macaroni contains a large amount of nutri-
ment in the form of starch, protein, and mineral matter, as only
the best flour obtainable is used.

It is thoroughly dried before packaging, so that there is prac-
tically no loss in weight. It is truly an economical article of diet
and can be prepared in a great variety of ways. This wholesome
food should be found more often on our tables.

If macaroni lacks flavor it is due to improper cooking. Follow
directions given and so get best results.

To Cook Macaroni

Partly fill a large kettle with water, adding one teaspoon salt
to each quart of water. When boiling, put in the macaroni and
boil rapidly for twenty-five or thirty minutes. Stir occasionally
with a spatula or wooden spoon, drain through a colander, rinse
with cold water, drain again and it is ready for use.

When Larkin Macaroni is cooked in this way it will be firm and
white and have a delicious flavor.

Macaroni may also be cooked in a double-boiler. Allow two
■cups of boiling salted water to each cup of macaroni. It will
take thirty minutes to cook. No starch is lost when this method
is used, as all the water is absorbed by the macaroni. Cheese,
tomatoes, milk and eggs all combine with macaroni to make
'delicious dishes. It may also be served plain-boiled with a
little butter, and used in place of potatoes with any meat.

Larkin Kitchen.
Custard Macaroni

Cook one cup Larkin Short-Cut Macaroni in boiling salted
water until tender. Drain. Beat two eggs, add one pint milk
and three-fourths cup grated cheese, a sprinkling of pepper and
a pinch of salt and soda. Put the Macaroni into a baking dish,
add the cheese custard. Bake in a moderate oven for one-half
hour or until set. Serve for supper,

Mrs. J. Herbert Robinson, Washington, D. C.

Use Level Measurements Only. See Page 6.

MACARONI AND CHEESE DISHES

Macaroni with Cheese

Cook one-half package Larkin Short-Cut Macaroni in boiling
salted water until tender. Drain. Put a layer in the bottom
of a well-buttered baking dish, over this spread Larkin Cream
Cheese cut in small pieces, add bits of butter and a sprinkling
of Larkin Soda Cracker-crumbs, then more macaroni and so
on, filling the dish. Pour over this one scant cup cream or
milk. Scatter buttered crumbs over the top. Bake half an
hour or until nicely browned on top.

Mrs. Ernest C. Thurmond, Ash Grove, Mo.

English Style Macaroni

Cook one cup Larkin Short-Cut Macaroni in boiling salted
water until tender. Rinse with cold water. Make a sauce
by melting three tablespoons butter in a double-boiler. Add
three tablespoons flour. When bubbling add one and one-half
cups sweet milk. Stir constantly until thickened, add two-
thirds cup grated cheese or four ounces cheese thinly sliced.
Stir until melted. Add one-half teaspoon salt and a little pepper.
Mix together sauce and Macaroni, reheat in kettle _ or put
into baking dish and bake about twenty minutes until brown.

Mrs. I. F. Knee, Omaha, Nebr.

Italian Macaroni

Cook one-half package Larkin Short-Cut Macaroni in boiling
salted water. Season one pound chopped raw beef with salt,
pepper, and Larkin Onion Extract and cook as Hamburg
Steak. Slice one small onion and fry with the steak. Put
the macaroni on the serving dish and the steak on top. Add
a little flour to the fat in the frying pan and one-half can Larkin
Tomatoes. Season with salt, pepper and one-half teaspoon
sugar. When cooked pour the sauce over meat and serve at
once. Grated cheese may be sprinkled on top. Place in oven
until melted. These quantities will serve five people,

Carrie Jordan, Belvidere, III.

Macaroni with Meat

Put one-half package Larkin Short-Cut Macaroni and one cup
Larkin Egg Noodles into boiling salted water and cook until
tender. Put one-fourth pound salt pork through Larkin Food-
Chopper. Try out the pork in a spider, then add three sliced
onions and one pound ground steak. Cook until brown. Drain
Macaroni and Noodles, add to contents in spider, also one can
Larkin Tomatoes, one teaspoon each of sugar and salt, one-fourth
teaspoon white pepper. Cook forty-five minutes. No potatoes
will be needed. ^^^ q^^ Southworth, Bridgewater, Mass.

Use Level Measurements Only. See Page 6.

MACARONI AND CHEESE DISHES 55

Macaroni and Oysters

Cook two cups Larkin Short-Cut Macaroni until tender and
drain. Have ready one and one-half dozen fresh oysters. Put
a layer of Macaroni in bottom of baking dish or casserole, then
a layer of oysters and so on with Macaroni on top layer. Cover
with a cream sauce made with two tablespoons melted butter,
add two tablespoons flour; when bubbling add gradually one
cup hot milk and the liquid from the oysters. Stir until boiling.
Season with salt, pepper and a dash of cayenne pepper. Pour
sauce over oysters and Macaroni and bake about one-half hour.
Do not cook a moment longer than necessary or the oysters
will become tough. Serve in baking dish.

Mrs. Leighton, Brooklyn, N. Y.

Macaroni with Sauseige

Cook one-half package Larkin Short-Cut Macaroni in boiling
salted water fifteen minutes. Drain. Put Macaroni into a
baking dish or casserole, add one pound pork sausage cut in
two-inch pieces, one can Larkin Tomatoes, one-half teaspoon
Larkin Celery Salt, one-fourth teaspoon white pepper,
thoroughly mixed. Bake in hot oven for forty-five minutes.

^ ' (No Name Given) Lowell, Mass.

Macaroni and Salmon

Cook one cup Larkin Short-Cut Macaroni in boiling salted
water until tender. Drain. Open one can Larkin Salmon;
break Salmon apart with fork. Make a cream sauce with two
tablespoons butter, one tablespoon oil drained from Salmon,
three tablespoons flour, and two cups milk. Arrange the
Macaroni and Salmon in layers. Season Salmon lightly with
cayenne pepper and salt. Pour sauce over each layer. Sprinkle
buttered crumbs over the top. Bake in hot oven thirty

Mrs. Arthur Holtom, Tiffin, Ohio.

Nilson Macaroni

Cook one-half package Larkin Short-Cut Macaroni in boiling
salted water. Cut up three slices Larkin Bacon in small pieces,
cook until crisp, add three or four onions thinly sliced and fry
until brown; then add one can Larkin Tomatoes, one teaspoon
salt, a pinch of soda and a little cayenne pepper. Mix with
macaroni, put into a baking dish, bake in a hot oven for twenty

Mrs. H. B. Von Nilson, Omaha, Nebr.
Use Level Measurements Only. See Page 6.

MACARONI AND CHEESE DISHES

Dried Beef with Macaroni

Cook one cup Larkin Short-Cut Macaroni. Separate one-
fourth pound dried beef. Put layers of beef and Macaroni
into baking dish, cover with two cups seasoned cream sauce.
Sprinkle buttered crumbs over the top and bake thirty minutes
m a moderate oven. ^^^^ Walter Miller, Newark Valley, N. Y.

Cheese Balls

To two cups grated cheese, add one-fourth teaspoon salt, a
few specks of cayenne pepper and the stiffly-beaten whites of
three eggs, or sufficient of the egg-white to moisten the cheese.
Form into balls, roll in bread-crumbs, fry in hot fat. Serve
in nests of lettuce as a luncheon dish. The cheese may also be
made softer with more egg and dropped on Larkin Saltines or
rounds of thin toast and baked slowly until firm.

Mrs. John H. Wells, Nashville, Tenn.

Cheese Fondu

Mix together one cup milk, one cup soft, fine bread-crumbs,
one-half cup grated cheese. Add one lightly-beaten egg.
Season with one-fourth teaspoon salt and a pinch of cayenne
pepper. Put into a buttered baking dish, bake twenty minutes
in moderate oven. Serve at once.

Mrs. Karl E. Noyes, Salisbury, Vt.

Cheese Puff

Put one-half box Larkin Butter Crackers through a Larkin
Food-Chopper with one-half pound cheese. If you have no
dried crumbs put a crisp, brown bread-crust through also, but
keep the bread-crumbs separate. Season mixture lightly with
cayenne pepper and salt. Put into a buttered baking dish and
pour in sufficient milk to come to the top of dish. Let stand
for twenty minutes so the cracker-crumbs will absorb the milk.
Sprinkle the bread-crumbs on top, dot with butter. Bake
twenty minutes in a moderate oven. Serve immediately. This
dish costs twenty cents and will serve six people.

Mrs. Jno. Hyler, Plainfield, N. J.

Welsh Rarebit

One tablespoon butter, one teaspoon Larkin Corn Starch, one-
half cup thin cream, one-half pound mild cheese, one-fourth
teaspoon each of salt and Larkin Mustard, a few grains of
Larkin Cayenne Pepper. Melt the butter, add corn starch,
stir until well mixed, then add cream gradually and cook two
minutes. Add cheese and stir until melted. Add seasonings.
Serve on toasted bread or Larkin Crackers.

Miss Maud E. Bryant, Haverhill, Mass.

Use Level Measurements Only. See Page 6.

MACARONI AND CHEESE DISHES 57

Cheese Fingers

Cut the crusts from thin sHces of bread. Spread a slice lightly

with creamed butter, then a layer of cheese, slightly seasoned

with Larkin Salt and Pepper; cover with a second slice of bread.

Then cut into finger-lengths, about one inch wide, using a sharp

knife. Place in shallow pan and brown in hot oven. Serve

with soup or a green salad. , , a ^nr t- t^

^ ^ Mrs. Andrew Wilhelm, Easton, Pa.

Southern Golden Fleece

With a fork break up one-half pound Larkin Full-Cream Cheese.
Put into a baking dish in a warm oven. When soft, add one
cup cream and a sprinkling of Larkin Cayenne Pepper; blend
thoroughly with a silver fork. Break over this five eggs,
sprinkle with salt, cover with a plate, place in oven for a few
minutes and when the whites begin to set beat briskly for
several minutes, then put back in the oven and cook for three
minutes. If properly cooked it will be light and fluffy like an
omelet. Serve immediately it is done. Heat Larkin Butter
Crackers in the oven and pass with this. Delicious as a supper
dish for company. ^^^ ^^^^^ Prestegard, Pratt, Minn.

Blushing Bunny

Put into a Larkin Chafing Dish two tablespoons butter; when
melted, add two tablespoons flour. Pour on gradually one cup
thin cream or milk; when thickened add one-half can Larkin
Tomato Soup and one cup macaroni which has been cooked
in salted water; then add one-half pound cheese, grated or thinly
sliced, and two eggs slightly beaten. Season with salt and a
little Larkin Cayenne Pepper and Mustard. This is sufficient
for a party of six girls and is delicious.

Charlotte B. Richardson, Topeka, Kans,

NDdR

Bread Made with Compressed Yeast

Sift together three quarts Larkin Bread Flour, add three tea-
spoons Larkin Salt, add one cake compressed yeast softened
in one-third cup of lukewarm water, and one quart cool boiled
water. Mix thoroughly, sprinkle the bread-board with flour
and turn dough onto it. Knead until dough ceases to stick
and is smooth and elastic to the touch. Then put into bread-
raiser and let raise. It will take about three hours. Divide
into four parts, mold each into a loaf, place in bread-pans, cover
with a clean cloth and let raise again until double in bulk.
Bake forty-five minutes in a moderate oven.

Mrs. M. Amorosa, Rockland, Mass.

Bread with Potato Yeast

To prepare Potato Yeast boil six potatoes, mash very fine or
put through a potato ricer. Pour one quart boiling water
over one quart flour. Add the potato, one cup sugar, two
tablespoons salt, and when cool, three cakes dry yeast which
has been softened in one cup lukewarm water. Mix thoroughly
and stand aside in a fairly warm place for several hours. Use
one cup yeast to a quart of liquid. If kept air-tight in a cool
place it will keep good for three or four weeks.

To make bread take one quart warm liquid, (milk or water),
and one cup potato yeast. Stir in enough Larkin Flour to
make a soft batter, set in a warm place to raise; when very
light, add sufficient flour to make a stiff dough, knead very
thoroughly, and place in four greased bread-pans. When
light, bake in a moderate oven.

Mrs. Daniel Wills y, Springfield, Mo.

Crisp Bread without Baking Powder

Sift one and one-half cups flour with one-half teaspoon salt.
Chop or rub in one-half cup butter and lard mixed; add one
tablespoon sugar. Mix with one cup sweet cream. Roll thin,
lay in baking pan and score in strips about three-fourths of an
inch wide. Bake in a hot oven. Serve with salad or coflfee.

Mrs. Homer O. Hastings, Adena, Ohio.

Use Level Measurements Only. See Page 6.

BREAD AND ROLLS

Milk-and- Water Bread

Put one tablespoon each of sugar, salt and lard into a quart
measure, add two cups scalded milk, and two cups water. Mix
thoroughly and pour into the Larkin Bread Maker, reserving
sufficient to soften one cake dry yeast. When the yeast is
quite soft, add to the liquid in the pan and sift in three quarts
Larkin Bread Flour. Put in the kneading-rod and turn for
three minutes. Cover and let raise over night. In the morn-
ing if a very fine bread is desired, put in the kneading-rod and
stir again for a few minutes. Allow to raise, divide in four
portions, mold, place in greased bread-pans, let raise again, then
bake forty-five minutes in a moderate oven.

Mrs. Wm. G. Tribon, Sagamore, Mass.

Old-Fashioned Bread

Boil and drain sufficient potatoes to make one pint, mash
thoroughly, scald one pint flour with the liquid in which pota-
toes were boiled. Soften one cake dry yeast in one cup warm
water, add three cups water, one tablespoon salt and one-half
cup sugar to scalded flour. Beat thoroughly and allow to stand
over night. In the morning, add flour to the batter and beat
quite stiff with a wooden spoon. Let it raise, then add more
flour, kneading the dough thoroughly. Again put to raise until
double in bulk, divide into four portions, mold, place in greased
bread-pans and, when quite light, bake in a moderate oven.

Mrs. Thelma Miller, Osceola, Ind.

Grziham Bread or Buns

Scald one quart new milk, add one-half cup sugar, one-half
cup Larkin Cooking Oil and one teaspoon salt; add one cake
yeast softened in one-half cup warm water. Mix to a firm but
soft dough, using equal parts of graham and white flour. Let
the bread raise to double its bulk, cut off pieces of dough the
size of a small egg, make into small flat cakes. Put into well-
oiled pans two inches apart so they will not touch in raising.
When quite light, bake in a hot oven. This may also be baked
in loaves in the usual way. ^^^^ ^ ^ p^^^^ Brownell, Kans.

Graham Loaf

Mix together two cups Larkin Graham Flour, one cup bread
flour, and one-half teaspoon salt. Put one teaspoon soda in one-
half cup molasses, mix thoroughly, fill up the cup with sugar,
add to the dry ingredients with one and one-half cups sweet
milk. These quantities make one large loaf. Bake one hour in
moderately hot oven. ^^^ ^^^ ^ Cossentine. Susquehanna. Pa.

Use Level Measurements Only. See Page 6.

BREAD AND ROLLS

Larkin Oatmeal Bread

Put two cups Larkin Rolled Oats into bread-mixer, two tea-
spoons salt, scant one-half cup Larkin Molasses, three table-
spoons lard, add one quart boiling water. When cool add one
yeast cake softened in one-half cup luke-warm water. Add two
quarts sifted Larkin Bread Flour, stand aside to raise or leave
over night. In the morning stir down, add more flour if neces-
sary. It should be stiff enough for the spoon to stand upright.
It is well not to knead the bread with the hands as it is better
a little moist. Put into three greased bread-pans, raise one hour.
Bake forty-five minutes in a moderate oven. Whole-wheat or
graham flour may be used instead of white flour if preferred.

Mrs. J. N. Jersey, Park Ridge, N. J.

Raised Corn-Meal Bread

Put one-half cup Larkin Yellow Corn-Meal into the bread bowl
and pour over it one pint boiling water. Add one tablespoon
Larkin Lard, one-half cup Larkin Molasses and one and one-
half teaspoons Larkin Salt. Stand aside to cool. Soften one-
half yeast cake in one-half cup warm water, add to mixture
with enough Larkin Bread Flour to make a stiff dough. Knead
well and set to raise. Next morning knead again and form
into loaves; when quite light bake in a moderate oven.

Mrs. LeRoy A. Grant, Roslindale, Mass.

Southern Spoon Bread

Heat one quart milk to boiling point, stir in two cups Larkin
Corn-Meal and one teaspoon Larkin Salt ; add three tablespoons
melted butter, and cook five minutes. Cool mixture. Separate
three eggs, beat the yolks, add to the mixture, then fold in the
stiffly-beaten whites. Pour into buttered baking dish or Larkin
Casserole and bake in a moderate oven forty-five minutes.
Serve while hot. This is especially good served with roast pork.

Mrs. H. Viger, Clarendon, Pa,

Boston Brown Bread

Sift together one cup Larkin Bread Flour, two cups graham
flour, two cups corn-meal, add one cup molasses, three and one-
half cups thick sour milk, two teaspoons soda and one teaspoon
salt. Mix thoroughly, divide into three molds and steam one
and one-half hours. Sweet milk and baking powder may be
used instead of sour milk and soda. This bread is much
improved by standing in a hot oven about fifteen minutes after
it is steamed, to dry out. ^^^^ ^ ^ Obendorf, Sterling. III.

Use Level Measurements Only. See Page 6.

BREAD AND ROLLS «

Nut Bread

Sift four cups flour with four teaspoons baking powder, one-
half cup sugar, one teaspoon salt, add one cup chopped walnut
meats, one egg lightly beaten, and one and one-half cups sweet
milk. Put into two bread tins and stand aside to raise twenty
minutes. Bake in a moderate oven forty minutes. Excellent
for sandwiches. ^^^^ j^ L. Hull, Troy. N. Y.

Raisin Nut Loaf

Mix together one cup Larkin Graham Flour, one-half cup
Larkin Bread Flour, one-half teaspoon salt, one-half cup sugar,
and three tablespoons softened lard. Beat one egg light, put
one teaspoon soda into one cup thick sour milk, add, with
the egg, to dry ingredients, then stir in one-half cup each of
chopped English walnut meats and raisins. Turn into greased
bread-pan, stand aside thirty minutes before baking. Bake in
a moderately hot oven forty-five minutes.

Mrs. L. a. Minckler, Oshkosh, Wis.

Corn-Meal Gems

Sift together one-half cup Larkin Bread Flour and one cup
Larkin Corn-Meal, two teaspoons Larkin Baking Powder, one-
half teaspoon Larkin Salt, and one tablespoon sugar. Stir
in one cup milk, one well-beaten egg, and two tablespoons
melted butter or lard. Beat thoroughly and pour into greased
muffin-pans. Bake in a quick oven about twenty minutes.
Buttermilk or sour milk may be used with good results.

Laura J. Sigman, Water Valley, Miss.

Baking Powder Biscuits

Sift together two cups Larkin Flour, one teaspoon salt and three
teaspoons Larkin Baking Powder. Rub into the flour two
tablespoons each of lard and butter. Mix to a soft dough
with a three-fourths cup milk. Roll out one-half inch thick,
cut into biscuits, place in a greased pan. Do not let biscuits
touch. Brush tops with sweet milk, and bake from ten to
fifteen minutes in a hot oven. ^^^^^^ g^^^^^^^ Westboro, N. Y.

Cream Biscuits

Sift together three times, four cups Larkin Bread Flour, four
teaspoons Larkin Baking Powder, and one teaspoon Larkin
Salt. Add one cup heavy sweet cream and one cup sweet milk
or use enough coffee cream to mix. Roll lightly, cut in biscuits
and bake in a quick oven. This rule also makes an excellent
crust for chicken pie, very tender but not rich.

Mrs. John H. Fitzpatrick, Old Chatham, N. Y.

Use Level Measurements Only. See Page 6.

BREAD AND ROLLS

Egg Biscuits

Sift together two cups flour, two teaspoons baking powder, one-
half teaspoon salt, one teaspoon sugar. Add one teaspoon
melted butter to one-half cup milk and one egg beaten lightly.
Mix with a spatula, handle as little as possible, roll and cut.
Bake in a quick oven. ^^^^ ^^ S^^^^^^ Methuen, Mass.

Shamrock Rolls

Soften one-half cake compressed yeast in one-third cup luke-
warm water. Cream together two teaspoons Larkin Sugar,
one teaspoon Larkin Salt, and five tablespoons Larkin Lard;
stir in one beaten egg, then add five cups Larkin Flour, one cup
warm water, and the softened yeast. Beat thoroughly, cover
and let raise. When set at night it is ready for mixing the next
morning. When molding, allow a heaping teaspoon of dough
for each roll. Do not knead the dough; simply cut it down
with a knife and lightly form into balls. Brush each roll with
butter, place in a flat pan, bake in a hot oven. If kept in the
refrigerator, rolls may be made from dough three to five days
after settmg. ^^^^ James R. Abercrombie, St. Joseph, Mo.

Egg Rolls

When the bread sponge is light, before you add flour to stiffen,
take out two cupfuls and put into a mixing bowl. Pour two
cups warm water or milk over one-half cup sugar, one teaspoon
salt, and a two-thirds cup of lard, or part lard and part butter.
Add this to the sponge with one quart of sifted flour and three
lightly-beaten eggs. Stand aside until quite light, knead, roll
out on a board, cut into shape; when light, brush over with
white of egg, and bake in a hot oven fifteen or twenty minutes
depending on the size. For a delicious sandwich split open and
spread with Larkin Peanut Butter.

Mrs. Jno. M. Ford, Lucas, Kans.
Parker House Rolls

Scald one pint milk and pour it over one tablespoon each of
butter and lard, two tablespoons sugar and one teaspoon salt.
Stir these until dissolved. When just warm, add one yeast
cake previously softened in one cup lukewarm water. Add
from seven to eight cups flour. Raise until double in bulk.
Knead and roll out one-half inch thick, cut with large biscuit
cutter, put a piece of butter size of a pea in center of one half
and fold over. Place in greased pan allowing sul^cient space
between rolls for them to raise without touching. Brush tops
lightly with milk. Bake in a quick oven for twenty minutes.
Mrs. Eben H. Anderson, Northampton, Mass.

Use Level Measurements Only. See Page 6.

BREAD AND ROLLS «

Pop Overs

Sift one cup Larkin Bread Flour with one teaspoon salt into a
mixing bowl. Take one cup milk, add enough to the flour to mix
smooth. Drop in one egg (unbeaten), beat for two minutes, add
balance of milk. Pour into very hot buttered cups or gem pans,
and bake from thirty-five to forty minutes in a moderately hot
oven. Marian A. Davis, Westgrove, Pa.

Egg Muffins

Sift together two cups Larkin Bread Flour, one tablespoon
sugar, two teaspoons baking powder, one-half teaspoon salt.
Add one egg well beaten, one cup milk and one tablespoon
melted butter. Beat rapidly until very light. Bake in greased
muffin-pans in a hot oven. miss R. Jacobs, Pai.myra, Mo.

Date Muffins

Sift one-half cup each of Larkin Whole-Rye and Bread Flour
with one-half teaspoon Larkin Salt and three teaspoons Larkin
Baking Powder. Add one cup Larkin Graham Flour, two
tablespoons Larkin Sugar, one egg beaten light and one cup
milk. Stir in one-half cup chopped dates and one-half cup
ground walnut meats. Bake in gem pans in a hot oven.

Mrs. Arthur Felch, South Framingham, Mass.

Rye Muffins without Shortening

Sift together one cup each of Larkin Bread Flour and Whole-
Rye Flour, one teaspoon Larkin Soda, one-half teaspoon Larkin
Salt. Add one-half cup molasses and one cup sour milk. Have
iron gem-pans very hot and bake in a quick oven. For richer
muffins add one egg and four tablespoons of butter or lard.

Mrs. Geo. W. Butts, Putnam, Conn.

GrcJiEim Muffins

Sift together one cup each Larkin Bread Flour, one cup Larkin
Graham Flour, four teaspoons Larkin Baking Powder, one tea-
spoon salt, and four tablespoons granulated sugar. Beat one egg
light, add one cup milk and two tablespoons melted butter.
Mix with dry ingredients, bake in hot oven in buttered gem-
pans twenty-five minutes. mrs. Mary E. Tormey, Pine Park, N. Y.

Bran Muffins

Two cups bran, one cup Larkin Bread Flour, one-fourth tea-
spoon Larkin Salt, one teaspoon Larkin Soda, one and one-half
cups sour milk. Mix in order given. Will make one dozen
muffins. Eat three each day, and keep the doctor away.

Mrs. Marshall K. Olds, Surry, Maine.

Use Level Measurements Only. See Page 6.

BREAD AND ROLLS

Pumpernickel or Whole-Rye Muffins

Sift together one and one-half cups each of Larkin Pumper-
nickel and Bread Flour, three teaspoons Larkin Baking Powder,
and one and one-half teaspoons Larkin Salt. Sift three times.
Beat together two tablespoons cream (sweet or sour) and two
tablespoons molasses and one-fourth teaspoon Larkin Soda.
Add one and one-half cups sweet milk and the sifted dry
ingredients. These quantities will make one dozen muffins.
Bake in hot oven. lillie J. Babcock, Terryville, Conn.

Scotch Scones

Sift together twice, two cups pastry flour, one-half teaspoon
soda. Rub in four tablespoons butter (or lard), add one table-
spoon sugar and one-half cup currants. Mix rather stiff with
one cup sour milk. Roll out round and about one-half inch
thick, cut in four pieces pie-shape, brush over with milk and
bake in a hot oven. Caraway seeds may be used in place of
currants if preferred. ^^^^ ^ ^^^^^^^ Goodrich. Wis.

Potato Scones

Sift together one and one-half cups flour, one teaspoon salt,
and two teaspoons baking powder. Rub in one-fourth cup
butter, add one cup warm mashed potatoes. Mix to a soft
dough with one egg and as much milk as necessary. Divide
into three portions, roll into rounds one-half inch thick and
cut each in four. Bake in a quick oven or on a griddle. Split,
butter and serve hot. ^^^ ^^^^ Creighton. Lonaconing, Md.

Plain Scones

Mix and sift two cups Larkin Flour, two teaspoons Larkin
Baking Powder, one-half teaspoon Larkin Salt, two teaspoons
softened lard, stir in one well-beaten egg and one-half cup milk.
Bake in oven or on hot griddle. To use part graham flour or oat-
meal makes a pleasant variety. ^^^ ^_ ^^^^^^ Kewanee. III.

Raised Coffee Cake

Into Larkin Bread-Maker put one cup butter and lard mixed,
and one cup sugar. Add one quart hot milk. When luke-
warm, add two yeast cakes previously softened in warm water,
also one pound cleaned currants, one and one-half teaspoons
ground nutmeg, and three quarts flour. Put all into the mixer
together, turn five minutes, put aside to raise; when light bake
in three loaves. This cake is very fine for sweet sandwiches or
church suppers. By omitting the currants and adding two
eggs this recipe is excellent for doughnuts.

Mrs. Henry Weed, Bethel, Conn.

Use Level Measurements Only. See Page 6.

BREAD AND ROLLS 65

Bread or Coffee Cake

Take one cup bread sponge raised with yeast, add one cup
sugar, one egg, one cup butter and lard mixed, one teaspoon
soda dissolved in one tablespoon lukewarm water, one teaspoon
each of cinnamon, cloves and nutmeg, one cup seeded raisins
chopped. Add enough flour to make a batter as stiff asfor
fruit cake. Mix thoroughly. Put into a well-greased baking-
pan, let raise and bake in a moderate oven. More fruit adds
to the quality of the cake. It will make an excellent pudding
cut in squares, steamed a few minutes and served with a good
sauce. It is nearly as good as plum pudding and more easily
digested. It also makes a good fruit cake by adding currants
and citron and will keep fresh indefinitely if wrapped in Larkin
Waxed Paper and kept in a Larkin Cake Box.

Mrs, Wm. Wright, Howe, Ind.

Dutch Apple Ccike

Pour one cup scalded milk over one-third cup each of lard and
granulated sugar; add one teaspoon salt. When lukewarm,
add one yeast cake softened in one-half cup lukewarm water.
Add two unbeaten eggs and three cups Larkin Bread Flour.
Beat thoroughly with a wooden spoon, cover and set in a warm
place to raise until it has doubled in bulk. Spread in two
square greased pans, brush over with melted butter. Pare and
core five apples, cut in eighths, press the sharp edges of the
apples into the dough. Sprinkle with one-third cup granulated
sugar mixed with one teaspoon Larkin Cinnamon and scatter
over top two tablespoons Larkin Currants. Bake one-half hour
or more in a hot oven. Cut in squares and serve hot with butter
or sweetened and flavored whipped cream. Also good when

^^- WiLBERTA MeRRELL BlISS, SHREWSBURY, MASS.

Milk Toast

Heat the milk, add butter and salt and pour over toasted bread,
or make a thin cream sauce, pour it over the toast and serve
hot. Make brown-bread milk toast in the same way.

Larkin Kitchen.

French Toast

Beat two eggs slightly, add one-half teaspoon salt, and one

cup milk; strain into shallow dish. Soak bread in mixture

until soft. Cook on a hot, well-greased griddle; turn and

brown on both sides. Serve for breakfast or luncheon, with

a sauce or maple syrup. t t^

^ J ^ Larkin Kitchen.

Sour Milk French Toast

Slice stale bread one-half inch thick. Make a batter with one-
half cup sour milk, one egg, one-half teaspoon Larkin Salt,
one-half teaspoon Larkin Soda, one teaspoon sugar, add enough
flour to make a thin batter. Dip each slice in the batter and
brown in a skillet with part lard and part butter, or use pork fat.

Miss Katharine Sellers, Greencastle, Ind.

Sour Milk Griddle-Cakes

Sift two and one-half cups Larkin Bread Flour, one-half tea-
spoon Larkin Salt, one and one-quarter teaspoons Larkin Soda.
Add two cups thick sour milk and one egg lightly beaten. Drop
by spoonfuls on a hot greased griddle. When full of bubbles,
turn and cook on the other side. Serve with butter and maple

^ ^" Mrs. J. S. Mills, South Ashburnham, Mass.

Griddle-Cakes

Sift two cups flour, one-half teaspoon salt, and two teaspoons

baking powder. Add gradually one cup water or milk. Cook

as other griddle-cakes. »» t t- * t- ttt

'^ Mrs. J. F. Alsip, Tacoma, Wash.

Use Level Measurements Only. See Page 6.

TOAST AND GRIDDLE-CAKES 67

Bread-Crumb Griddle-Cakes

Soak two cups stale bread-crumbs in cold water, squeeze out
the water, add one cup flour and one pint thick sour milk. Let
the mixture stand over night. In the morning add one egg
beaten very light, one teaspoon each of salt and soda. Add
more flour or liquid if necessary. Cook as other griddle-cakes.
Mrs. Jno. N. Stukman, Fredericksburg, Va.

Rye Griddle-Cakes

Sift together one and one-half cups Larkin Whole-Rye Flour, two
teaspoons baking powder, one-half teaspoon salt, one teaspoon
sugar. Beat one egg light, add to it one and one-half cups
mxlk, add gradually to the flour. Cook as other griddle-cakes.
Serve with Larkin Honey or Maple Syrup.

Mrs. a. J. Skellie, Little Rock, Ark.

Corn-meal Griddle-Cakes

Scald one cup corn-meal with one cup boiling water, beat until
smooth, thin with one pint buttermilk, add one teaspoon salt,
one egg beaten light, one teaspoon soda, and enough sifted flour
to make a batter. Cook on hot greased griddle. If sweet milk,

^ ^ ' Mrs. Irven Rystrom, Stromsburg, Nebr.

Peanut Butter Griddle-Ccikes

Sift together two cups flour, two teaspoons baking powder, one-
half teaspoon salt. Add one egg and four tablespoons Larkin
Peanut Butter. Beat vigorously, add two cups milk. Bake on
a hot greased griddle. ^^^^ j^^ ^ ^^^^^ ^^^ ^^^^^ ^^^^

Buckwheat Cakes with Sour Milk

Put into the sifter one and one-fourth cups buckwheat flour,
one-fourth cup white flour, one teaspoon salt and one teaspoon
each of baking powder and soda. Sift twice, put into the
mixing bowl, add one egg beaten light and two and one-half
cups thick sour milk. Bake on hot greased griddle, serve with
honey or maple syrup. ^^^ q^^^^ Prestegard, Pratt, Minn.

Buckwheat Cakes with Sweet Milk

Sift together twice, one cup each of buckwheat and Larkin
Whole-Wheat Flour, three teaspoons baking powder and one
teaspoon salt. Add enough sweet milk or water to make a
thin batter. Cook as other griddle-cakes. Serve at once with
Larkin Corn Syrup. When using white flour allow one tea-
spoon baking powder to one cup of flour.

Mrs. L. Loeffler, Glendale, L. I., N. Y.
Use Level Measurements Only. See Page 6.

«s TOAST AND GRIDDLE-CAKES

Waffles or Peincakes

Sift one and three-fourths cups flour with two teaspoons baking
powder and one-half teaspoon salt. Add one and one-half
cups milk, the beaten yolks of two eggs and one tablespoon
melted butter. Fold in last the stiffly-beaten whites of the
eggs. If you make waffles quite often it is well to buy a small
can such as is used for oiling sewing-machines, fill with Larkin
Cooking Oil and keep for oiling waffle irons.

Miss M. A. Kershner, Shoemakersville, Pa.

Potato Pancake

Pare and grate eight medium-sized potatoes, add one teaspoon
salt, one well-beaten egg, and four tablespoons Larkin Bread
Flour or sufflcient flour to make a fairly thick batter. Mix
well, drop a spoonful at a time into a hot greased frying pan,
cook slowly until a golden brown, turn and brown the other
side. Serve with butter. Will serve six people.

Mrs. Chas. F. Schaefer, Indianapolis, Ind.

German Pancake

Sift one-fourth cup flour with one-fourth teaspoon salt and
one-half teaspoon baking powder. Beat two eggs quite light,
add to them two cups milk. Mix gradually with the flour,
pour into hot buttered iron pan. Lift the edges with a spatula
so the batter may run underneath. If possible finish baking
in hot oven. Roll up and turn out on a hot platter. Serve
with lemon and sugar, or maple syrup.

Mrs. J. H. Westman, Strawberry Ridge, Pa,

There are two classes of cakes — sponge cake, in which no
butter is used — and butter cakes. Sponge cake includes white,
yellow and sunshine cake. Examples of butter cakes are: layer,
cup, pound, etc.

In making cakes use the best materials. Flour must be sifted
before measuring. Pastry flour is preferred. If bread flour is
used, sift two or three times before measuring. Never melt the
butter, the bowl may be slightly warmed before the butter is
creamed. Larkin Cooking Oil or part lard and part butter may
be used with good results.

Dried fruits should always be cleaned and well floured. Never
wash currants just before using, or the mixture will be heavy. Add
fruit at the last moment. If the fruit sinks to the bottom of the
cake, the batter is too thin.

In making cake follow this order, first, get out all necessary
utensils and materials, then ingredients. If using a coal range,
arrange the dampers so that the oven will be ready by the time
the cake is mixed. Next prepare the pans, then mix the cake.
For butter cakes, grease the pan with oil, lard or butter, and dredge
slightly with flour. For large cakes, line the pan with paper.

Larkin Kitchen.

Cakes without Butter

Sponge and Angel Food Cakes are raised by the air which is
beaten into the whites of the eggs, and by slowly increasing heat
of the oven. Care must be taken in combining the ingredients,
not to stir the mixture or reverse the motion of beating or folding.

The flour and sugar should be sifted several times before being
measured.

These cakes may be baked in ungreased pans if the pans are
kept exclusively for them. The oven is right for these cakes when
it turns a piece of white paper a light-brown in five minutes.

Angel food and sponge cake should be placed in a very slow
oven, increasing the heat as it bakes, browning at the last.

Larkin Kitchen.

Use Level Measurements Only. See Page 6.

CAKES AND FROSTINGS

To Bake Cake

The oven should not be as hot for cake as for bread. It is
right for cake baked in loaves if it turns a piece of writing paper a
light-brown in five minutes. For layer and small cakes it should
be hotter.

The time for baking a cake may be divided into four quarters:
First quarter: The cake rises; little bubbles form on top.
Second quarter: The cake continues to rise, and it browns

in spots.
Third quarter: The cake browns all over.
Fourth quarter: The cake shrinks from the sides of the
tin, becomes elastic to the touch, and stops singing.
During the baking, the oven heat should be increased gradually
but very slightly until the cake is brown, then it may be slightly
reduced. On the average a thin loaf will bake in forty minutes,
while a thick loaf should bake for at least an hour. Fruit cakes
may require several hours.

To turn cake out of the pan, loosen around the edges with a
spatula and slip out on a wire cake-cooler or a clean towel or paper.
If it sticks, turn it upside down, place damp cloth over the bottom
of the pan and let it steam for a few minutes. Larkin Kitchen.

Christmas or Wedding Cake

One pound of butter, one pound brown sugar, ten eggs, six
cups flour, one teaspoon each soda and ginger, one tablespoon
each cloves and nutmeg, two tablespoons cinnamon. One pint
blackberry jam or molasses, two pounds almonds, one pound
citron, one pound dates, one pound figs, three pounds raisins,
and one cup fruit juice, or brandy if you use it. The day before
baking prepare the fruit, shell and blanch the almonds. The
next morning beat the butter and sugar to a cream, add yolks
of eggs beaten light. Then stir the soda into the molasses or
jam and add next, then add the flour and spices sifted together
and the fruit juice or brandy. Dredge the fruit well with flour,
add to the mixture, then the almonds, and fold in last the whites
of eggs beaten to a stiff froth. Line the pan with heavy well-
greased paper. Have the citron sliced very thin, put a layer
of cake batter, then a layer of citron, alternately until all is
used. This cake fills a pan ten inches in diameter and five
inches deep. It should be baked six or seven hours in a very
moderate oven. This is a splendid cake and will keep for
months. Half the quantities make a large cake. All Larkin
material used except eggs.

Ethel C. Dudderar, Gilberts Creek, Ky.

Use Level Measurements Only. See Page 6.

CAKES AND FROSTINGS 71

Pennsylvania Fruit Cake

Cream two-thirds cup lard or butter, add one cup sugar, and
two eggs; beat quite light, add one cup molasses. Sift three
and one-half cups flour with one and one-half teaspoons soda,
one teaspoon each of salt and cloves, two teaspoons cinnamon
and one-half teaspoon nutmeg. Sift three times. Add the
sifted flour gradually with one cup strong coffee. Add one
cup each of currants and raisins. These quantities make two
loaf cakes. Bake in very moderate oven forty-five or sixty
minutes. The cake is better if kept five weeks before cutting.
All Larkin materials used except eggs.

Mrs. Alice Pennay, Kingsley, Pa.

Mother's Fruit Cake

Stir one and one-half cups butter or three-fourths of a pound,
with three cups brown sugar, until light and creamy. Add
one-half a nutmeg grated, one teaspoon each cinnamon, cloves
and mace. Dissolve one teaspoon soda in one-half cup sour
cream, add to it one-half cup molasses and mix with the other
ingredients. Add six eggs, beating each in separately. Sift
four cups flour, add to cake mixture and one-half cup fruit
juice, or brandy if you use it. Add one pound seeded raisins,
one pound washed and dried currants, and one-half pound
citron, orange and lemon peel mixed and shredded fine. Sprinkle
the fruit with some of the flour and mix together well before
adding to the cake. Beat or knead ten minutes then put into
tins lined with greased paper. Place in moderate oven and
bake slowly for three or four hours. These cakes improve
with keepmg. ^^^ ^ ^ Laxton, Roanoke, Va.

Layer Cake

Cream one-half cup butter, add one cup sugar and mix very
smooth. Sift two cups flour with two teaspoons baking powder
and add to the sugar and butter alternately with one-half cup
of milk mixed with two eggs beaten light. Add one-half tea-
spoon of any Larkin Flavoring Extract. Bake in layers and
put together with any frosting desired.

Mrs. B. L. Tubman, Washington, D. C.
Kentucky Layer Cake

Cream one-half cup butter, add one cup sugar and two eggs;
beat very light. Sift two cups flour with one-half teaspoon
soda, add the flour and one-half cup of any home-made wine or
Larkin Currant or Grape Jelly and one cup of seeded raisins.
Bake in a square loaf or layer-cake pans. Good with or without

^^'"^* Mrs. Albert Beaty, Oakville, Ky.

Use Level Measurements Only. See Page 6.

72 CAKES AND FROSTINGS

Quick Creaim Cake without Shortening

Sift three times, one and one-half cups flour with one-half
teaspoon salt, one and one-half teaspoons baking powder and
one cup sugar. Break two eggs into measuring cup, fill with
sweet cream, add to the flour mixture with one-half teaspoon
flavoring extract. Beat three minutes. Bake in layers or a
loaf. If sour cream, use one-half teaspoon soda instead of
bakmg powder. ^^^ ^^^^ j j^^uucett, North Pomfret, Vt.

Cream Puffs

Put one cup water and one-third cup butter into a sauce-pan.
When it boils stir in one cup flour all at once and stir until it
leaves the edge of the sauce-pan. Let the mixture cool, then
add three eggs, one at a time and beat each one in well before
adding another. Mix until smooth, drop by the spoonful on
a buttered pan a little distance apart to allow for spreading.
Bake thirty minutes in hot oven or until well done. If in doubt
as to the cakes being done, take one from the oven, if it does
not shrivel up in a few minutes, they are done. This makes
fifteen small puffs. When cold fill with cream filling prepared
as follows:

One pint milk, four tablespoons corn starch, one teaspoon
butter, three eggs, three-fourths cup sugar, one-fourth teaspoon
salt, one-half teaspoon vanilla. Wet the corn starch with cold
milk, scald the balance of the pint, add sugar and salt, cook
five minutes. Beat the eggs, add two tablespoons of the corn
starch mixture to them, then pour into the sauce-pan with the
rest, and cook sev^eral minutes. Take from fire, add vanilla
and butter. When cool fill the pufTs and serve.

Mrs. R. H. Singer, North Brookfield, Mass.

Pound Cake

Cream one pound butter, add one pound white sugar, the yolks
of nine eggs and beat until very light. Then add one pound
flour (four cups) sifted with one teaspoon baking powder. Add
one tablespoon lemon juice and one-half teaspoon mace if the
flavor is liked. Beat the whites of eggs quite stift", gradually
add them with the flour. Bake in a large pan lined with waxed
paper in a very moderate oven (see rules for baking).

If you wish a fruit cake add two teaspoons Larkin Allspice
and a quarter pound each of Larkin Raisins, Currants, Dates
and mixed peel. This cake is much better if kept several weeks

^* Mrs. W. S. Shiflet, Harrisonburg, Va.

Use Level Measurements Only. See Page 6.

CAKES AND FROSTINGS

Sponge Cake

Six eggs, one cup sugar, one tablespoon lemon juice, grated rind
of one lemon, one cup flour, one-fourth teaspoon salt. Beat
yolks until thick and lemon-colored, add sugar gradually and
continue beating. Add rind and juice of lemon and the
whites beaten stiff and dry. Beat with egg-beater until well
blended. Remove beater and carefully cut and fold in the
flour and salt sifted together. Do not stir this cake as it would
take away the lightness. Bake fifty to sixty minutes in a slow
oven. Invert pan while cake cools.

Miss Bessie Renfrew, Lenox, Mass.

Four-Egg Sponge Cake

Four eggs, one cup sugar, four tablespoons cold water, one cup
flour sifted with one teaspoon baking powder. One-half tea-
spoon flavoring extract. Beat yolks of eggs, add the sugar,
then the cold water and the sifted flour, then the extract.
Fold in the beaten whites of eggs. Bake in a moderate oven
forty-five minutes. j^^ss ^ Rqmmel, Elizabeth, N. J.

Moleisses Layer Cake

One-half cup Larkin Lard, one and one-half cups Larkin
Molasses, one egg, one-half cup thick cream (sweet or sour),
three cups flour sifted three times with one teaspoon each of
Larkin Soda and Baking Powder, and two teaspoons ginger.
Cream the lard, add the molasses, the egg and sifted flour and
milk. Beat briskly for two minutes. Put into three layer-
cake pans or into a loaf-pan. Bake in a moderate oven.

Dr. Edith K. Neel, Santa Rosa, Fla.

Corn StcUfch Cake

Cream one cup butter, add two cups powdered sugar, one cup
milk and one teaspoon flavoring extract. Sift together two
cups flour, one cup corn starch, two teaspoons baking powder,
one-half teaspoon salt. Fold in stiffly-beaten whites of six
eggs. Place in a greased cake-pan. Bake in a moderate oven
forty-five minutes. Cover with cocoanut icing.

Mrs. Andrew Wii.helm, Easton, Pa.

Gold Ccike

Cream one-half cup butter, add one cup sugar, mix thoroughly
then add the yolks of four eggs. Sift two cups flour with two
teaspoons of baking powder and one-half teaspoon salt. Add
gradually to the butter and sugar with one-half cup milk and
one-half teaspoon any Larkin Flavoring Extract desired. Bake
in tube pan about thirty minutes in moderate oven.

Mrs. G. Reubens, Pearl River, N. Y.

Use Level Measurements Only. See Page 6.

74 CAKES AND FROSTINGS

Father's Coffee Cake

C(X)k together for five minutes one cup sugar, one cup coffee,
two tablespoons cocoa. While this is cooHng, cream one-half
cup butter, add one cup sugar, two eggs, then add one cup
cold coffee. Sift together two cups flour, one teaspoon soda,
one teaspoon baking powder and add to the other ingredients.
Stir in the cool cooked mixture and bake in a loaf. The batter
will not be very thick but do not add more flour. Cover with
white icmg. ^^^ j ^ ^^^^ Angus, Nebb.

English Jcim Cake

Cream three-fourths cup butter in a mixing bowl. Add one
cup sugar and three eggs beaten in singly. Sift together two
cups Larkin Pastry Flour, one teaspoon each Larkin Soda,
Cinnamon and Nutmeg, sift three times, add one-half cup
milk or water and one-half cup Larkin Raspberry Jam. Put
into a long, narrow pan ; bake in a very moderate oven forty-five
minutes. This also makes an excellent dessert if cut in small
rounds or squares and covered with whipped cream. Decorate
with pecans or English walnuts. ^^^ ^^^^^ g^^^^^ Oakville. Ky.

Chocolate Cream Cakes

Beat one egg light in the mixing bowl, add one cup sugar and
one cup cream, sweet or sour. Sift together one cup flour
and five tablespoons Larkin Cocoa with one teaspoon Larkin
Soda; add sufficient flour to thicken. Flavor with Larkin
Vanilla Extract, bake in gem- or layer-cake pans twenty minutes.
Serve hot or cold. ^^ ^^ ^ England, Van Meter, Iowa.

Cocoa Tea Cakes

Cream one-third cup butter with one cup sugar. Beat in
singly, three eggs, add one-half cup each of Larkin Corn Starch
and flour sifted with one-fourth cup cocoa, one teaspoon baking
powder and one-fourth teaspoon salt. Add one-half teaspoon
vanilla or lemon extract. Put in muffin-pans and bake in
moderate oven twenty minutes. Delicious. May also be baked
m layers. L. j. Sigman. Water Valley, Miss.

Ice-Cream Cake

Make a good sponge cake, bake half an inch thick in layer-cake
pans. When quite cold, take a pint of thick sweet cream, beat
until it looks like ice-cream, sweeten and flavor with Larkin
Vanilla. Blanch and chop one-half pound almonds, stir into
cream and spread thickly between layers. This is the queen
of all cakes. ^^^^ j^^^^ Riggin, Crisfield, Md.

Use Level Measurements Only. See Page 6.

CAKES AND FROSTINGS 7s

Watermelon Cake

For the white part use four tablespoons butter, one-half cup
sugar, one-third cup milk, one and one-half cups flour, one
and one-half teaspoons baking powder, whites of two eggs
beaten light and one-half teaspoon almond extract. For the
pink part use the same quantities, taking two yolks of eggs and
one-half teaspoon vanilla extract and sufficient Larkin Cherry-
Red Culinary Paste to make a pretty pink color, add one-half
cup raisins. Line a long narrow pan with waxed paper and pour
the first mixture into it, and the pink over that. Bake as layer
cake. When cool make a white icing and color it a pale green
with Larkin Apple-Green Culinary Paste. Cut in strips to

serve. Mrs. J. H. Stockmann, Fredricksburg, Va.

Fourth-of-July Cake

Use the same recipe as given for watermelon cake, leaving out
the raisins in pink part. For a third or blue part, use one-
fourth cup butter, one-half cup sugar, one cup flour, one tea-
spoon baking powder and one egg. Use juice from canned
blueberries or logan berries to mix. Put together with white
icing, having red cake at the bottom, then white layer, and
blue on top. Decorate with tiny flags. Parkin Kitchen.

Potato Cake

Put into a Larkin Cake-Maker, two-thirds cup butter with two
cups sugar and three eggs. Sift together two and one-half
cups flour with one teaspoon ground cinnamon, half a teaspoon
ground nutmeg, two teaspoons baking powder. Sift three
times, add the flour and one cup hot mashed potato, two squares
(or ounces) of Larkin Unsweetened Chocolate which has been
melted over hot water, one-half cup milk, three yolks and two
whites of eggs, one teaspoon Larkin Vanilla Extract and one
cup of chopped walnuts. Stir for five minutes, put into a
greased square cake-pan, bake in a moderate oven forty-five
minutes. Delicious as a dessert with whipped cream.

Mrs. Chas. W. Hamilton, East St. Louis, III.

Milkless, Eggless, Butterless Cake

Boil together three minutes, one cup brown sugar, one cup
water, one-third cup lard or cooking oil, one cup Larkin Seeded
Raisins, one-half teaspoon nutmeg and one teaspoon cinnamon.
When thoroughly cool, add two cups flour sifted with one-half
teaspoon each of baking powder, soda and salt. Bake in a
square pan in a moderate oven thirty-five minutes. One-half
cup nut meats may be added if a richer cake is desired.

Mrs. Edwin W. Fishburn, Denver, Colo.

Use Level Measurements Only. See Page 6.

CAKES AND FROSTINGS

Chocolate Nut Cake

Put into a double-boiler, two ounces unsweetened chocolate,
one-half cup brown sugar, one-half cup cold water and the yolk
of one egg. Cook until thick, then add one teaspoon vanilla
extract and one cup chopped nuts — pecans or walnuts. Set
aside to cool. Cream two-thirds cup butter or other shortening,
add one cup brown sugar and two eggs beaten light. Dissolve
one teaspoon soda in one-half cup sour milk; add with two cups
flour. Fold in chocolate mixture and bake in loaf or layers.
Cover with white frosting. ^^^^ j^^^^^ Kilbourn. Wis.

Rich Chocolate Cake

Cream one cup butter, add two cups sugar and mix quite smooth.
Add the beaten yolks of five eggs, one cup sour milk, one tea-
spoon soda dissolved in a tablespoon of hot water and one-half
cake or four ounces Larkin Chocolate melted over hot water.
Stir all together then add two and one-half cups flour. Fold
in last the stiffly-beaten whites of two eggs. Bake in layers or
a long shallow pan. If a layer cake, cut up Larkin Marsh-
mallows in small pieces and put between the two cakes while
still hot. Cover with white frosting. This will keep a week.

M. C. ToppAN, Hampton, N. H.

New Orleans Cakes

One cup Larkin Molasses, two cups Larkin Light Yellow Sugar,
one-half cup softened lard, one teaspoon Larkin Soda, one
teaspoon salt, one teaspoon ginger, two teaspoons cinnamon
and one cup hot water. Use enough flour to make a soft cake
or hard gingerbread, or use more flour and make drop or rolled-
out cookies. You can stir this up and bake a cake for tea
(make the consistency of layer cake). Then the next day add
more flour to what was left and bake a pan of dropped cookies
or make a steamed pudding and serve with sweet sauce.

Mrs. a. J. Skellie, Little Rock, Ark.

Pork Cake

Put one pound fat salt pork through Larkin Food-Chopper,
pour over pork two cups boiling coffee or water. Put one
pound Larkin Raisins and one-fourth pound citron peel through
food-chopper using coarse knife, add to pork with one cup
currants, two cups brown sugar. Stir one teaspoon soda into
one cup molasses. Sift six cups flour with two teaspoons each
of cloves and cinnamon and one teaspoon salt. Add one more
cup flour if necessary. Bake in four loaves in one-pound bread-
pans. If wrapped in waxed paper and put into stone jar, it
will keep for months. ^^^ leRoy Stephenson, Madison, Wis.

Use Level Measurements Only. See Page 6.

CAKES AND FROSTINGS n

Apple Sauce Birthday Ccike

Put through the food-chopper (using coarse knife), one-fourth
pound each of citron, candied lemon and orange peel, also one
pound raisins. Sift together, four cups flour, two teaspoons
each nutmeg, cinnamon and cloves, and one teaspoon each of
soda and salt. Cream together, one cup butter and two cups
brown sugar. Add all ingredients with two and one-half cups
unsweetened apple sauce. Line cake-pan with waxed paper
and bake in slow oven for one and one-quarter hours. Will
keep fresh six weeks or more if tightly covered.

Mrs. W. VVaigel, Syracuse, N. Y.

Eggless Apple Sauce Cake

Cream one-half cup butter or other shortening, add one cup
brown sugar. Sift one and one-half cups flour with one tea-
spoon each of soda, salt, cinnamon, cloves and cocoa. Mix
with one cup unsweetened apple sauce; bake in moderate
oven forty-five minutes. One cup of raisins may be added to this.

Mrs. Harry Bunn, Schenectady, N. Y.

Spice Cake

Cream one cup lard, add one cup each of sugar, molasses and
thick sour milk, four cups flour sifted three times with two
teaspoons soda and one teaspoon each cinnamon and nutmeg.
Add two teaspoons vinegar, bake in square pan in moderate
oven thirty-five minutes. Ice with caramel or white frosting.

Mrs. J. E. Blake, Marble Rock, Iowa.

Rich Spice Cakes

Two cups brown sugar, one cup lard and butter mixed, three
eggs, one cup sour milk. Sift three and one-half cups flour
with one teaspoon each Larkin Salt, Soda, Cinnamon, Nutmeg,
Allspice and Cloves. Add one pound chopped raisins and one-
half pound walnut meats. Take a spoonful of the mixture,
roll in sugar, place on pans one inch apart, raise twenty minutes
and bake. This may be baked in a loaf and will keep moist
for weeks. Wrap in waxed paper before putting away.

Mrs. Ida Fetterman, Punxsutawney, Pa.

French Pastry

Cut a sheet of sponge cake into small rounds; dip in chocolate

frosting. While this is still moist lay split blanched almonds

cut in halves around each little cake like daisy petals. In the

center drop the daisy heart made of fondant, colored yellow.

Or you may use white fondant and split almonds which have

been delicately browned in the oven, making the marguerite

heart of chocolate. n i t u r. tvt w

Mrs. John Hauser, Rochester, N. Y.

Use Level Aleasuremerds Only. See Page 6.

CAKES AND FROSTINGS

Angel Food

Whites of eight eggs, one teaspoon cream of tartar, one cup
sugar, three-fourths cup Larkin Pastry Flour, one-fourth tea-
spoon salt, three-fourths teaspoon vanilla. Beat egg whites
until frothy, add cream of tartar and beat until they are stiff;
add sugar gradually. Mix flour and salt and sift four times,
fold into the eggs and sugar and add vanilla. Bake in an
unbuttered tube pan forty to fifty minutes.

Mrs. Albert Carpenter, Gulderland, N. Y.

Cocoa Angel Cake

Beat whites of five eggs until foamy, add one-half teaspoon
cream of tartar and beat until dry. Sift together, one cup
sugar and one-fourth cup cocoa with one-half cup Larkin
Pastry Flour. Fold into eggs and flavor with one-half teaspoon
vanilla. Bake one-half hour in a tube pan. When cold cover
with a thin boiled icing. ^^^ j^^^ Denker, Lakefield. Minn.

Cocoanut Macaroons

Beat the whites of three eggs until stiff, gradually add one-half
pound Larkin Powdered Sugar (or one and one-fourth cups),
one-half package Larkin Cocoanut, one-half teaspoon Larkin
Almond Extract. Mix gently together, drop from a teaspoon
about one inch apart on Larkin Waxed Paper. Bake in a
moderate oven about twenty minutes. When cool brush the
under side of paper with water and remove cakes. This recipe
makes three dozen delicious macaroons.

Mrs. G. a. Randall, Providence, R. I.
Marguerites

Beat the whites of three eggs until stiff; add gradually six
tablespoons powdered sugar, one-half teaspoon Larkin Vanilla
and five tablespoons chopped nuts. Drop with a teaspoon on
buttered pans; bake in moderate oven until golden brown or
spread over Larkin Saltines and brown lightly in a slow oven.

Mary E. Raymond, Wayne, Mich.

Cococinut Marguerites

Boil one cup sugar with one-half cup water until it spins a thread,
drop in six marshmallows cut in small pieces. Pour the mix-
ture gradually upon the whites of two eggs which have been
beaten dry, add one-half cup cocoanut and when cool, one-half
teaspoon vanilla and one-half cup chopped nut meats. Tint
with Larkin Cherry-Red Culinary Paste, spread on crackers and
bake in moderate oven until slightly brown. Very pretty for a
luncheon. j^^^ YVm. McAlpin, Jamestown, N. Y.

Use Level Measurements Only. See Page 6.

CAKES AND FROSTINGS

Jelly Roll

Beat three eggs very light. Add one cup of sugar gradually.
Sift one cup flour with one teaspoon baking powder and one-
fourth teaspoon salt, add two tablespoons milk and mix lightly
but thoroughly. Line the bottom and sides of pan with waxed
paper. Cover bottom of pan with mixture and spread evenly.
Bake twelve minutes in a moderate oven. Take from oven
and turn onto a paper sprinkled with powdered sugar. Quickly
remove paper and cut off a thin strip from sides and ends of
cake. Spread with jelly or jam which has been beaten to
consistency to spread easily, then roll. After cake has been
rolled, roll waxed paper around it to keep it in shape. The work
must be done quickly, or cake will crack in rolling.

Mrs. R. Helm, Mt. Vernon, III.
Madeira Cake

Cream one cup butter, add two and one-half cups sugar, yolks
of three eggs; beat quite light. Sift four cups flour with one-
half teaspoon soda, add the grated rinds of two lemons. Take
care not to grate any of the white pith, only the yellow rind
should be used. Add the strained juice of the lemons and
two-thirds cup of milk, or water. Fold in the stififly-beaten
egg whites. Bake in a large round cake-pan in a medium oven,
one hour. When cake has baked twenty minutes put two long
thin slices of citron peel across the top.

Mrs. C. p. Deane, Alberene, Va.

Rich Blackberry Cake

One cup butter, two cups sugar, five eggs. Sift together three
times, four cups flour, one teaspoon soda, two teaspoons each
of baking powder and cinnamon, one teaspoon allspice, one-half
teaspoon nutmeg. Cream the butter, add the sugar; beat in
one egg at a time until you have three, then add some sifted
flour and more eggs until you have five. Add the flour, one
cup of thick sour milk, and one cup canned blackberries or
blackberry jam. Bake in round cake-pans with a funnel or
in small bread-pans for forty-five minutes. See directions for
baking fruit cake. This cake tastes the best when kept five
weeks before being cut. ^iss Ada C. Mitzel. Bethany. Ohio.

Crumb Cake

Two and one-half cups flour, one and one-half cups brown
sugar, one-half cup butter. Mix together the same as pie-
crust. Take out one cup crumbs, then add one cup sour milk,
and one teaspoon soda. Put in greased meat-pan, sprinkle
the crumbs over the top and bake in a moderate oven.

Mrs. John Brady, Kent, Ohio.
Use Level Measurements Only. See Page 6.

CAKES AND FROSTINGS

FROSTINGS AND FILLINGS

Chocolate Filling No. 1

One-half cake Larkin Unsweetened Chocolate, one-half cup
sweet cream, one and one-half cups granulated sugar. Boil
together about five minutes. Beat until cool. Then add one
teaspoon Larkin Vanilla Extract, spread thickly between layers
and on top. Mrs. C. C. Lyons, Hale, Mo.

Chocolate Filling No. 2

Take one-half package of Larkin Prepared Chocolate Pudding
and make according to directions with two cups of milk. Put
between and on top of layer cake. Cover with whipped cream
or plain white frosting. This is delicious and inexpensive and
makes a large cake. -^^^ jyi Amorosa, Rockland, Mass.

Chocolate Frosting

Melt one and one-half ounces Larkin Unsweetened Chocolate
over hot water. Then add one-fourth cup scalded cream, a
pinch of Larkin Salt, one egg yolk, one tablespoon butter, one-
half teaspoon Larkin Vanilla. Stir in powdered sugar to make
right consistency to spread. A pleasant change when whip-
ping cream for cake is to put in two dessert-spoons of Larkin
Cocoa before you begin to whip. Add sugar and vanilla and
you have a delicious frosting, mrs. C. G. Penniman. Brooklyn, N. Y.

Fruit Filling

One-half cup mashed strawberries (raspberries or peaches may
be used), one cup powdered sugar, white of one egg. Put all
together and beat briskly until stiff enough to stay on layer
^^^^- Mrs. Frank S. Merrill, Bristol, Conn.

Rich Cocoanut Frosting

Take two cups whipped cream, two cups Larkin Cocoanut,
juice of one orange or one teaspoon Larkin Lemon or Orange
Extract, one-half cup powdered sugar. Mix lightly but thor-
oughly; spread between and on cake.

Mrs. James A. TenEyck, Pluckemin, N. J.

Minnehaha Filling

Chop one cup raisins, one cup English walnuts; add one cup
grated cocoanut; mix together; boil one cup granulated sugar
and six tablespoons water until it threads; pour while hot over
the fruit and nuts. Spread between layers; put cocoanut on
top of cake. Hattie Osborn, Boring, Md.

Use Level Measurements Only. See Page 6.

CAKES AND FROSTINGS

Mocha Frosting

One cup powdered sugar, three tablespoons butter, one table-
spoon milk, one tablespoon strong coffee, one-fourth teaspoon
vanilla extract. Mix well with spoon, then beat light with
Sliver fork. ^^^ ^^^^ ^ Gurney, North Attleboro, Mass.

Lemon Filling

Put three-fourths cup Larkin Granulated Sugar, one tablespoon
cold water, one beaten egg, juice and grated rind of one lemon
into a double sauce-pan. Stir until it thickens. Delicious.

Mrs. James A. Sipes, Detroit, Mich.

Lemon Icing

Put one and one-half tablespoons butter into a basin, melt
over hot water, add one tablespoon cream or evaporated milk,
one-half teaspoon lemon extract and sufificient powdered sugar
to spread. -^^^^ ^ -^ Poppe, Brooklyn, N. Y.

Boiled Icing

Put one cup of Larkin Granulated Sugar with one-fourth cup
of water; add a pinch of cream of tartar. Stir until the sugar
is dissolved; then let it boil until, when tried with a fork, the
syrup will end in a fine thread-like stream. Remove immedi-
ately from the fire and pour slowly over the stififly-beaten whites
of two eggs. Add one-half teaspoon of any Larkin Extract.
Beat until the icing is cool; spread at once.

Mrs. Benjamin H. Miller, Columbia City, Inb.

Raisin Filling

Take one-half package Larkin Raisins and stew until tender;
cool and drain off the water. Mash with a potato masher
(do not chop them), add two-thirds cup powdered sugar and
one-third box Larkin Shredded Cocoanut. If this is a little
dry add a very little milk, spread between and on top of cake.
It is delicious. This is enough for a three-layer cake.

Mrs. Clyde Croman, Marion, Ohio.

Marshmallow Filling and Frosting

Take one-half pound marshmallows ; reserve sufficient whole
marshmallows for top of cake; cut remainder into small pieces.
Cook one and one-half cups sugar with one-third cup water
until it hairs. Have ready two whites of eggs whipped to a
froth; add the syrup; then put in cut marshmallows. Spread
upon both layers of cake. Put a little hot water into bowl,
dip one side of marshmallow and put on top layer of cake as
quickly as possible. ^^^ Walter R. Herbert, Bedford, Iowa.

Use Level Measurements Only. See Page 6.

CAKES AND FROSTINGS

Mock Marshmallow Frosting

Soften two tablespoons Larkin Gelatine in six tablespoons cold
water. Put over hot water to melt. Boil two cups Larkin
Granulated Sugar with one-half cup water until it will thread,
pour into the gelatine, flavor with Larkin Vanilla Extract and
beat until thick and white. Nuts are a fine addition.

Florence E. Titus, Brattleboro, Vt.

Caramel Frosting

One cup brown sugar, one-fourth cup boiling water, white of
one egg. Take one-fourth of the sugar and put into a small
sauce-pan and brown over the fire. Then add the boiling water
and the rest of the sugar. Boil until it falls in a heavy thread
from the spoon. Pour it slowly onto the beaten white of one
egg, beating all the time. Beat until it is cool and thick; spread
between layers and on top of cake.

Mrs. William Connelly, Fall River, Mass.

Melba Cake Filling

Boil together for five minutes, one cup milk, one and one-half
pounds Larkin Brown Sugar and one jar Larkin Peanut Butter.
Then add one-fourth cup each of walnuts, almonds and hazel-
nuts coarsely chopped, to the boiling syrup, beat until thick,
put in jelly glasses and seal up. This will keep a long while.
When ready to use add whipped cream to spread.

Mrs. p. Coleman, Castleton, Kans.

Cream Frosting

Beat whites of two eggs until light but not stiff, add gradually
five tablespoons of granulated sugar. Put over hot water and
steam ten minutes. Flavor with Larkin Vanilla. Beat until
cold. This is almost like whipped cream.

Mrs. F. J. Terpenning, Newark Valley, N. Y.

Orcmge Icing

Strain the juice of two oranges — add enough Larkin Powdered
Sugar to spread easily. Color with Larkin Yellow Culinary
Paste and flavor delicately with Larkin Lemon Extract. This
is delicious and quite a help during the hot summer months,
when you don't care to cook icings.

Mrs. Henry Davis, New Decatur, Ala.

Hot Water Frosting

Put two tablespoons boiling water into a bowl; add powdered
sugar and three tablespoons Larkin Cocoa to make it the right
consistency to spread; add one teaspoon melted butter; flavor
with Larkin Vanilla. ^^^ Carrie K. Baker, Brewer, Maine.

Use Level Measurements Only. See Page 6.

CAKES AND FROSTINGS

Maple Icing

Moisten one cup powdered sugar, with strong coffee so that it
will spread. Flavor with one teaspoon of Larkin Maple Flavor
Imitation Extract. This makes a delicious and quick icing.

Mrs. Frank Boninie, Monessen, Pa.

Vinegar Frosting

One cup brown sugar, one cup white sugar, ten tablespoons

water, two tablespoons vinegar, cream of tartar the size of a

pea; boil all together until a little dropped into cold water can

be gathered into a ball; pour slowly over the well-beaten white

of one egg; beat until stiff. Flavor with one teaspoon Larkin

Vanilla Extract. This icing never gets hard. Spread between

the layers of cake and on top. ,/r r> \r r> \r ^t t

^ ^ Mrs. R. V. Buckage, Vincentown, N. J.

Fig Filling

Chop three-fourths pound of Larkin Sun-Dried Figs; add
three-fourths cup Larkin Sugar, juice of one-half lemon; stew
together until soft and smooth, and spread between layers.

Mrs. Everett B. Curtis, North Bend, Oregon.

Pineapple Filling

Empty a can of shredded pineapple into sauce-pan and bring
to a boil; thicken with two tablespoons Larkin Corn Starch,
boil a few minutes and let cool ; then spread between the layers.
A chocolate frosting is excellent on this cake.

Mrs. a. J. Lawall, Newark, N. J.

GINGERBREADSXOOIP

iO^NUTS^

lES AND

a ^ IHI^^m-H^ <f.^7v^

Hot Water Gingerbread

Mix together one cup molasses, one-half cup sugar, one-third
cup butter or lard. Sift two and one-half cups flour with two
teaspoons soda, one tablespoon ginger, one-half teaspoon each
cloves and cinnamon, one-half teaspoon salt. Stir together well
with one cup boiling water, hastily stir in two well-beaten
eggs. This is very thin but do not add more flour. May be
baked in gem-pans, or layers. If Larkin Waxed Paper is cut
to fit the bottom of the cake tins after they are greased, the cake
will not stick. As this is a very soft cake, let it cool before
removing from pans. Cover with plain white frosting. Will
remain moist two weeks. ^rs. Elmer H. Crisler, Clyde. N. Y.

Sour Milk Gingerbread

Mix one-fourth cup Larkin Cooking Oil or Lard v/ith one cup
sugar and one ^%g. Beat very light. Add one-half cup molas-
ses. Sift two teaspoons Larkin Ginger, one teaspoon Larkin
Cinnamon, one-fourth teaspoon salt, and one-half teaspoon
soda with one and three-fourths cups flour. Add flour alter-
nately with one-half cup sour milk. Pour into greased pans
and bake in moderate oven thirty to forty minutes.

r-i 1 /-,. I 1 Mrs. J. ScANLON, Buffalo, N. Y.

Eggless (jingerbread

Cream one-half cup butter or lard, with one cup brown sugar,
add one-half cup milk. Sift together two cups flour, two tea-
spoons baking powder, and one and one-half teaspoons ginger.
Add to the first mixture with one-half cup milk. Spread thinly
with a spatula on a buttered baking sheet. Bake in a moderate
oven twenty minutes. Cut in squares immediately after
removing from oven. Serve cold or warm with coffee.

Mrs. F. Richardson, Santa Rosa, Fla.

To Cut Cookies

When making Ginger Snaps, Cookies, etc., if the dough is shaped
in long narrow rolls and chilled on ice or left in a cold place
over night it may be sliced off instead of rolling. This saves a
good deal of time and is very satisfactory.

Miss Annie E. Graybill, Buchanan, Va.
Use Leuel Measurements Only. See Page 6.

GINGERBREADS, COOKIES, ETC.

Soft Molasses Cookies

Cream one and one-half cups brown sugar and one cup lard.
Add two eggs and one cup molasses, beat well. Sift together
five cups bread flour, one teaspoon soda, one tablespoon ground
ginger, one teaspoon salt, add to other ingredients. Now add
one cup boiling water very gradually and beat well. Drop by
the spoonful onto greased baking sheets and bake in hot oven.

Mrs. W. Ed. Hughes, East Rochester, N. Y.

Boston Cookies

One cup butter, one and one-half cups Larkin Sugar, three
eggs, one teaspoon Larkin Soda, one and one-half teaspoons
hot water, three and one-fourth cups Larkin Bread Flour,
one-half teaspoon salt, one teaspoon Larkin Cinnamon, one
cup chopped walnuts, one-half cup each of Larkin Currants and
Raisins, seeded and chopped. Cream the butter, add the sugar
gradually, then the eggs, lightly beaten. Sift flour three times
with salt, cinnamon and soda, then add nut meats, fruit and
flour. Drop on greased pans with a teaspoon an inch apart.
Bake in moderate oven. These will improve with keeping.

Mrs. Charles J. Prankard, Upper Troy, N. Y,

Jelly Cookies

One-half cup butter, one cup sugar, one egg, one-fourth cup
sour milk, one-half teaspoon soda. Add flour enough to roll
out thin. Cut in two layers. Use doughnut-cutter for top
layer. Spreadapple jelly or fig paste between. Bake in hot oven.

Mattie E. Robinson, Wn.LiAMSTOwN, Vt.

Spice Cookies

One cup molasses, one-half cup sugar, one-half cup each lard
and butter, four cups flour, one teaspoon each ginger, salt,
soda and cinnamon, one-half teaspoon nutmeg, two eggs. Heat
molasses to boiling point, add sugar and shortening. Mix
and sift dry ingredients, add to first mixture with the eggs
lightly beaten. Chill and roll out. In warm weather prepare
the mixture over night or some hours before using so that it
may be easily rolled. ^^^ ^^^^ ^^^^^^^^ Dubuque, Iowa.

Graham Cookies

One egg, one cup brown sugar, one cup sour milk, one tablespoon
molasses, four tablespoons shortening, one teaspoon each soda
and cinnamon, two cups graham flour, one cup raisins. Drop
on greased pans. These are delicious with or without raisins.

Mrs. Walter Nichols, Birmingham, Mich.
Use Level Measurements Only. See Page 6.

GINGERBREADS, COOKIES, ETC.

OatmccJ Cookies No. 1

Cream together one cup butter and Larkin Pure Lard mixed,
add one cup Larkin Granulated Sugar. Sift together three
cups Larkin Fancy Patent Flour, one teaspoon Larkin Soda
and one teaspoon Larkin Cinnamon. Sift three times. Now
add two cups Larkin Rolled Oats and one cup Larkin Seeded
Raisins. Mix thoroughly. Beat light two eggs, add one
tablespoon Larkin Evaporated Milk and five of water. Drop
by the spoonful onto a greased baking sheet. Bake in a hot

^'^'^^- Mrs. L. Leslie Jones, Mansfield, Mass.

Rich Oatmeal Cookies No. 2

Three-fourths cup shortening, one cup sugar, two eggs. Sift
two cups flour with one teaspoon each soda and cinnamon,
three times, add two cups oatmeal, two cups chopped raisins,
one cup chopped pecan or walnut meats, one cup Larkin Cocoa-
nut, four tablespoons sour milk. Mix in order given, drop on
buttered baking sheet, bake in medium oven.

Mrs. a. H. Cameron, San Antonio, Texas.

Christmas Cookies

One-fourth cup butter, one cup sugar, two eggs, one cup
molasses, one cup sour cream, two teaspoons soda, one-fourth
pound mixed candied peel, one-fourth pound almonds, one
teaspoon cinnamon, one-half teaspoon nutmeg. Add sufficient
flour to roll out, cut with fancy cutters, bake in moderate oven.
These improve with keeping.

Mrs. Volney G. Pitcher, Jackson, Mich.

Hermits

Two cups brown sugar, three-fourths cup butter, two eggs
well beaten, one teaspoon soda put into one-half cup boiling
water, three cups flour, one cup chopped raisins and one cup
currants. Cream the butter, add sugar, then add the well-
beaten eggs and stir until well mixed ; add the remaining ingre-
dients. Drop on baking sheets, bake in a moderate oven.

Mrs. Jno. Marasek, Minneapolis, Minn.

Elggless Cookies

Sift together six cups flour, two teaspoons baking powder, one
teaspoon salt, one teaspoon soda, one teaspoon nutmeg. Into
this rub one cup shortening. Add two cups brown sugar and
enough sour milk to make a soft dough. Roll out lightly,
sprinkle with sugar and bake quickly. Raisins may be placed
on some and jelly on others. Sweet milk may be used in place
of sour. j^j^g Luther Miller, New Philadelphia, Ohio.

Use Level Measurements Only. See Page 6.

GINGERBREADS, COOKIES, ETC.

Eggless Date Cookies

One cup sugar, one-half cup butter and lard mixed, one-half
cup sour milk, two cups Larkin Rolled Oats put through food-
chopper, one teaspoon soda, flour to make stiff enough to roll
every thin. Mix in the usual manner, cut in any desired shape,
and put together in pairs with the following filling:
Wash and remove stones from one-half pound Larkin Dates,
add three-fourths cup sugar and one cup cold water. Cook
twenty minutes, use when quite cold.

Mrs. Besse Binnall, Dow City, Iowa.

Special Peanut Cookies

Put three tablespoons Larkin Peanut Butter, one teaspoon
lard, one and one-half cups granulated sugar, and two eggs
into a mixing bowl. Stir and beat until mixture is quite light.
Add two and one-half cups sifted flour and on^ teaspoon soda
dissolved in three tablespoons thick sour milk. Flavor with
one teaspoon Larkin Vanilla Extract. Roll and bake in a quick
oven. This amount makes fifty cookies.

Mrs. G. W. Parrins, Lyons, N. Y.

Chocolate Cookies

Cream one-half cup butter, add one cup brown sugar, one egg,
one-half cup sour milk, two squares or ounces Larkin Chocolate
melted over hot water. Sift one and one-half cups flour with
one-half teaspoon soda, add one-half cup raisins, one-half cup
chopped walnut meats. Mix well and drop with a teaspoon
on buttered pans or use more flour and roll out. Bake in a
moderate oven. Nuts may be left out if not on hand.

Mrs. W.X. Austin, Alliance, Nebr.

Cocoanut or Sugar Cookies

Mix together thoroughly, one cup lard or butter, two cups
sugar, two eggs, one cup cocoanut. Sift two and one-half
cups flour with two teaspoons baking powder. If not stiff
enough, add more flour to roll out quite thin. Bake quickly.
All materials are Larkin except the eggs. For sugar cookies
leave out cocoanut, add one teaspoon lemon extract,

Mrs. W. C. Hudson, Orangeburgh, N. Y.

Raisin Drop Cookies

Mix and beat well together, one and one-half cups brown sugar,
two-thirds cup butter, three eggs. Add one and one-half cups
raisins chopped fine, two and one-half cups flour, sifted with
one teaspoon soda, one teaspoon cloves and nutmeg mixed.
Drop on a baking sheet. Bake in slow oven.

Mrs. Ray F. Cossentine, Susquehanna, Pa.

Use Level Measurements Only. See Page 6.

88 GINGERBREADS, COOKIES, ETC.

Doughnuts

One cup sugar, one cup milk, two eggs beaten fine as silk,
A little nutmeg (lemon will do), of baking powder, teaspoons

two,
Lightly stir the flour in, roll on pie-board not too thin;
Cut in diamonds, twists or rings, then drop with care the doughy

things
Into fat that briskly swells, evenly the spongy cells.
Roll in sugar, lay to cool. Always use this simple rule.

For chocolate doughnuts use the above rule, add four table-
spoons of cocoa with the flour, or two ounces of melted chocolate.
Mrs. Belle Thorp Ocker, West Union, Iowa.

Potato Doughnuts

Three tablespoons lard, three-fourths cup sugar, two eggs, one
cup freshly mashed potato, one-fourth cup milk, sift together
two and one-half cups flour, three teaspoons baking powder,
one-half teaspoon salt, one-half teaspoon cinnamon, one-fourth
teaspoon ground nutmeg. Cream the lard, add the sugar,
then the eggs. Stir in the potato and milk. Add the flour
gradually and use more if necessary. Roll and cut all the
doughnuts before commencing the frying. Fry in deep lard
or cooking oil. This rule will make three dozen. One cup of
beef-suet melted with lard is good for frying.

Ruth Wiggins, Shelby, Ohio.

Buttermilk Doughnuts

Beat one egg, add one cup brown sugar and one cup buttermilk,
two tablespoons butter or lard. Sift together four and one-
half cups flour, one-half teaspoon Larkin Soda, one teaspoon
Larkin Baking Powder, one-half teaspoon salt. Stir together,
roll out. Cut, and fry in deep fat.

Dessie L. Nuzum, WatsoN; W, Va.

Baked Apple Pudding

Half fill a pudding dish with sliced apples, add sugar and
spice, cook until almost soft. Set aside to cool. While still
steaming cover with a batter made by sifting together one pint
flour, two teaspoons baking powder, one-half teaspoon salt,
and one-half cup sugar. Add one egg well beaten, two table-
spoons melted shortening and three-fourths cup milk. Bake
in a moderate oven one-half hour. Any dried fruit may be used
instead of apples. Serve with a sweet sauce or cream.

Mary G. Murphy, Roxbury, Mass.
Spiced Apple Pudding

Sift together two cups flour, one teaspoon allspice, one-half

teaspoon ground nutmeg and two teaspoons baking powder.

Add one beaten egg, one cup sugar, four tablespoons soft butter,

one cup milk and one cup cooked Larkin Canned Apples. Mix

well and spread in a flat pan. Bake forty-five minutes in a

moderate oven or steam one and one-half hours in a covered

bowl. Serve with sweet sauce. „ „ „ tt

H. Harper, Portsmouth, Va.

Suet Pudding

Take two cups flour, two eggs, two cups raisins, one cup cur-
rants, one-half teaspoon salt, one-half cup chopped suet, one-
half cup sour milk, one teaspoon soda. Stir all together and
put into food pan of Larkin Double-Boiler. Steam three hours.

Serve with sweet sauce. a^ t^ «- <- n

Mrs. E. Grindrod, Connellsville, Pa.

Queen Pudding

One pint bread-crumbs, two tablespoons melted butter, one cup
sugar, one quart milk, three eggs, one teaspoon lemon extract.
Soak the crumbs in the milk for half hour; beat yolks of eggs
with the sugar until yellow, add the lemon extract and butter.
Pour into baking-dish and bake for one-half hour. When done,
spread a layer of jelly or jam over the top. Beat the egg whites
quite stiff; add four tablespoons granulated sugar and spread
over the pudding. Brown lightly in a moderate oven and serve.

Mrs. Albrecht, Jamaica, N. Y.

Use Level Measurements Only. See Page 6.

DESSERTS

Marshmallow Pudding

Soften one-half package Larkin Gelatine in one-half cup cold
water. Add one cup sugar to one cup boiling water; when
sugar is dissolved add gelatine. Beat the whites of four eggs
very stiff and pour the liquid over them beating all the time
as for boiled icing. Take one-third of the mixture and color
with Larkin Apple-Green Culinary Paste, add to it one-fourth
cup each of chopped pineapple, Maraschino cherries and English
walnuts. Pour one-half of the white mixture into an oblong
pan, then the pink and the white last; stand aside to cool.
Cut in slices like brick ice-cream. Serve with a custard made
with yolks of two eggs, one pint milk, one-half cup sugar, and
one teaspoon corn starch. Flavor with vanilla.

Mrs. J. Herbert Robinson, Washington, D. C.

Sea-FoEim Pudding

Scald three cups milk; dilute three tablespoons Larkin Corn
Starch in one-fourth cup milk. Add a little of the scalded
milk to the corn starch; pour back into sauce-pan; add one-half
cup sugar and cook five minutes. Remove from fire; add one-
half teaspoon extract and the stiffly-beaten whites of two eggs.
Pour into mold. Serve with cream or boiled custard.

Mrs. Louise M. Cobb, South Boston, Mass.
Leirkin Cocoanut Pudding

One pint milk; one-half cup Larkin Sugar; one-half cup rolled
crackers; two tablespoons Larkin Shredded Cocoanut; pinch
of Larkin Salt; yolks of two eggs; one teaspoon Larkin Lemon
Flavoring Extract. Bake like custard. Beat whites of eggs,
add a little sugar, put on top and brown in oven.

Mrs. E. a. Whitney, Melrose, Mass.
Steamed Chocolate Pudding

Melt two ounces chocolate over hot water; beat one egg light,
add one cup milk, sift three teaspoons baking powder with two
cups of flour and one-fourth teaspoon salt. Add egg and milk
gradually to flour, adding chocolate last. Pour into buttered
mold ; steam one and one-half hours. Serve with creamy sauce.

Mrs. R. E. Smith, Milan, Pa.

inexpensive Plum Pudding

Mix thoroughly two cups stale bread-crumbs, one cup Larkin
Molasses, one cup sweet milk, one-half cup or one-fourth pound
chopped suet, one egg, one teaspoon Larkin Cinnamon, one-
half teaspoon Larkin Ground Cloves and Nutmeg, one cup
raisins mixed with one-half cup flour and one-fourth teaspoon
Larkin Soda. Put into a tin can or pail. Steam four hours.
Serve with sweet sauce. mrs. James F. Ripley, Bethel, Vt.

Use Level Measurements Only. See Page 6.

DESSERTS

Old English Plum Pudding

Put into a mixing bowl one cup suet chopped fine, grate one

raw carrot and one potato, add one cup sugar, three-fourths

cup molasses, three eggs, one teaspoon salt, two cups Larkin

Raisins, one cup currants, one cup sour milk, one teaspoon

soda; add sufficient flour to the mixture to make a stiff

batter. Steam four hours in a covered bowl. Serve with

sweet or hard sauce. x/r a t- c ^ ^ »t -.,

Miss Alice E. Seidmore, Ballston Spa, N. Y.

Thanksgiving Pudding

Three and one-half cups milk, eighteen crackers rolled fine,
one cup sugar, four eggs, one teaspoon each allspice and salt,
one-half pound seeded raisins, one-half cup butter. Pour milk
over crackers. Leave twenty minutes. Add sugar, eggs
slightly beaten, allspice, salt and butter. Parboil raisins until
soft, add to mixture, turn into buttered pudding dish, bake
slowly two and one-half hours. Stir once to prevent raisins
settling. Serve with sweet sauce.

Mrs. George Balcom, Natick, Mass.

Date and Nut Pudding

One and one-half cups flour, two teaspoons baldng powder,

one cup sugar, two eggs, one cup each of chopped dates and

walnuts. Mix as a cake. Put dates and walnuts through a

Larkin Food-Chopper and add last. This may be spread in

pie-pans and baked one-half hour in a moderate oven, but I

prefer to put it into small cups and steam three-fourths of an

hour in a Larkin Steam Cooker. Will serve six people. Serve

with whipped cream. a/i t> u /-. ^ a t n*

^^ Mrs. p. H. Overgard, Albert Lea, Minn.

StcJe Cake Pudding

If you have any stale spice or fruit cake on hand, break it up
in small pieces. Use half as much milk as you have cake. Mix
together. Put into bowl and steam one hour. Sometimes a
stale cake may be bought for a few cents at the baker's. It
will make a good, cheap pudding. Serve with hard or sweet sauce.

E. L. GiBBS, Campello, Mass.

Cranberry Pudding

One-third cup butter, one cup sugar, two eggs, one-half cup

milk, one and one-half cups flour, one and one-half teaspoons

baking powder, one cup raw cranberries, one-half teaspoon

lemon extract. Mix as for layer cake. Add cranberries and

flavoring extract last. Bake in medium oven. Serve warm

with hard or sweet sauce. Ti>r /^ m ti t

Miss Orril Newland, Hoopeston, III.

Use Level Measurements Only. See Page 6.

DESSERTS

Baked Rhubarb Pudding

Wash fresh rhubarb. Do not remove the skin, cut in one-
inch pieces until you have four cups. Put into a pudding
dish with four or five shces of buttered bread cut in cubes and
one cup sugar. Bake twenty minutes in moderate oven.
Cover the pudding during the first ten minutes and then you
will need no water as the rhubarb is juicy.

Miss Jessie M. Will, Canal Winchester, Ohio.
Graham Pudding

Two and one-half cups graham flour, one cup milk (or Larkin
Evaporated Milk diluted with water), one cup molasses,
one teaspoon soda, one cup currants or raisins, a pinch of
salt. Mix all together, steam in double-boiler for two hours.
It is good served with lemon sauce but best with whipped
cream. This pudding is what everyone likes. It is almost
as light as a souffle and simply delicious. All Larkin material

"^^^" Mrs. William Reahr, Buffalo, N. Y.

Snow Pudding

Soak one-half package Larkin Gelatine in one-half cup cold
water, dissolve in two cups boiling water, add two cups sugar,
one-fourth cup lemon juice. Set aside in cool place; stir
occasionally and when quite thick beat with whisk until frothy.
Fold in whites of four eggs beaten quite stiff. When stiff
enough to hold its shape, pile in glass dish. Serve with boiled
custard. ^^^ Charles A. Martin, Gardner, Mass.

Baked Caramel Pudding

Scald one quart milk, brown one-half cup Larkin Sugar in
spider. Add milk to sugar and place on back of stove until
sugar melts in the milk. Add two cups bread-crumbs, two
beaten eggs, two-thirds cup sugar, one teaspoon Larkin, Vanilla,
one-fourth teaspoon Larkin Salt. Pour into buttered dish.
Bake one hour in slow oven.

Mrs. Charles P. Loring, Auburn, Maine.

Creamy Rice Pudding

To one quart new milk add four tablespoons Larkin Rice
washed in cold water. Add three tablespoons sugar and a
pinch of salt. Flavor with Larkin Nutmeg. Stir all together,
place in a moderate oven and bake two hours. Stir once
during the first hour. One and one-half cups raisins may be
added if liked. They are not necessary however.

Mrs. Joseph Clish, Marquette, Mich.

Use Level Measurements Only. See Page 6.

DESSERTS

Rice Pudding in Double-Boiler

Put one-half cup Larkin Comet Rice into double-boiler with
two cups sweet milk. Cook until quite soft. Add one-fourth
cup Larkin Raisins and one-fourth teaspoon nutmeg. Cook
twenty minutes. Then add one egg beaten with one-half cup
sugar. Cook three minutes. Serve hot or cold.

Mrs. Charles E. Wiley, North Amherst, Mass.

Baked Tapioca Pudding

Wash and soak three-fourths cup tapioca in two cups milk
over night or for several hours. When ready to bake add
another two cups milk, one-third cup sugar, one pinch salt
and one-fourth teaspoon nutmeg or any extract and bake
one and one-quarter hours. If you can spare it, beat one egg
and add to the pudding fifteen minutes before serving.

Mrs. Martha Strudwick, Belmar, N. J.

Indian Tapioca

Mix together one-third cup tapioca and one-fourth cup Indian
meal and stir while sprinkling into one quart scalded milk. Stir
and cook until the tapioca becomes transparent, then stir into
the pudding one cup molasses, one-half teaspoon salt, two table-
spoons butter and turn into a buttered baking dish. Pour over
the top one and one-half cups cold milk and set in the oven with-
out stirring. Bake about an hour. Serve with or without cream.

Mrs. J. L. Lindberg, Worcester, Mass.

Apple Tapioca

One cup Larkin Pearl Tapioca, one-half teaspoon salt, one-half
cup sugar, one-half teaspoon nutmeg and five apples. Wash
the tapioca in cold water, soak over night in six cups water.
Put in Larkin Double-Boiler, add the salt and sugar. Cook
one hour. Put a layer of tapioca in a baking dish, then a layer
of apples pared and sliced. Sprinkle with nutmeg and sugar.
Cover with tapioca and bake until apples are tender (about
forty-five minutes). Serve with whipped or plain cream. This
dish is very pretty if the tapioca is colored a light red with

^ * Mrs. Emery Christensen, Morocco, Ind.

Pineapple Tapioca

Take one cup Larkin Pearl Tapioca, cover with water, soak

over night. In the morning add one-half cup water, cook

until clear. Add one pint diced pineapple, juice of two lemons

and one cup sugar. Take from the fire, fold in whites of three

eggs beaten quite stiff. Serve with whipped cream or sweet

sauce. This is fine. ,, ata/t t> t

Mrs. a. L. Miller, Eleroy, III.

Use Level Measurements Only. See Page 6.

DESSERTS

Tapioca Cream

Put one-fourth cup Larkin Pearl Tapioca into double-boiler.
Cover with cold water and soak one hour. Drain off water,
add two cups milk and cook until tapioca is soft and trans-
parent. Add the yolks of two eggs beaten with one-third cup
Larkin Sugar. Add one-fourth teaspoon salt. Add part of
the tapioca mixture to the eggs. Put back into sauce-pan.
Cook for three minutes or until it thickens. Remove from
fire, add the stiffly-beaten whites of two eggs, flavor with one-
half teaspoon each of lemon and orange extract. Serve with
or without cream. ^j^^ Walter F. Barringer. Newark, N. J.

Brown Betty

In a quart pudding-dish arrange alternate layers of sliced apples
and bread-crumbs; season each layer with bits of butter, a
little sugar and a pinch each of ground cinnamon, cloves and
allspice. When the dish is full pour over it one-half cup each of
molasses and water mixed; cover the top with crumbs. Place
the dish in a pan containing hot water and bake three-fourths
of an hour. Serve with any sweet sauce.

Mrs. Jennie L. Thomas, Amsterdam, N. Y.

Coffee Corn Starch

Four tablespoons each of sugar and corn starch, one cup of
left-over Larkin Coffee, one cup milk, one-fourth teaspoon salt.
Mix corn starch and sugar with a little of the cold milk. Scald
remainder of milk with the coffee. Pour slowly on corn starch
mixture. Cook in double-boiler stirring until it thickens.
Cover and cook ten minutes. Pour into wet mold and chill.
Serve with whipped cream. ^ ^ lindsay, Allston, Mass.

Strawberry Shortcake

Make a biscuit crust with two cups Larkin Flour sifted twice
with two teaspoons baking powder and one-half teaspoon salt;
rub in two tablespoons each of butter and lard. Mix with
one-half cup milk, use a little flour to keep it from sticking to
the hands and put into a pie-tin. Bake in a quick oven. When
done, split apart and butter each half. Then spread with
strawberries prepared as follows: To one quart berries allow
one cup sugar; mash sugar and berries. Let stand an hour
or two. Before using, beat the white of one egg and stir into
the berries. Spread between the cake, put a generous supply
on top and cover the whole with whipped cream.

Mrs. Mary E. Davidson, Melrose, Mass.

Use Level Measurements Only. See Page 6.

DESSERTS

Raspberry Blanc Mange

Heat one and one-half cups milk in a double-boiler; add one-half
cup sugar. Mix six tablespoons Larkin Corn Starch with one-
half cup milk, add to the scalded milk, stir until it thickens.
Cook ten minutes, add one-half teaspoon Larkin Vanilla Flavor-
ing Extract and one-fourth teaspoon Larkin Salt (the blanc
mange may be colored a light pink with Larkin Cherry-Red
Culinary Paste). Put a layer of Larkin Raspberry Jam into
the bottom of a glass dish. When cold turn the blanc mange
onto it, sprinkle with Larkin Shredded Cocoanut and it is

* Miss Vera Laverty, Lomerville, Mass.

Rye and Raspberries

Dilute one cup rye flour with one cup water or milk. Add two
cups scalded milk, one teaspoon salt and three-fourths cup
sugar. Cook in double-boiler one hour or in fireless cooker
several hours. Serve with ripe raspberries and milk or cream.
A delicious and wholesome dessert or breakfast dish.

Miss Alice Grady, New Haven, Conn.

Bavarian Cream

Prepare one package Larkin Orange Jelly Dessert using the
juice from one can of Larkin Pineapple and water sufficient to
make one and one-half cups; add one-half cup sugar, the juice
of one lemon and enough Larkin Cherry- Red Culinary Paste
to give a pretty pink color. Put aside to cool. When it begins
to thicken, add one cup of cream whipped until stiff. Pour
into a pan rinsed with cold water; have the jelly one inch thick.
When firm cut in small squares, lay on each square a slice of
pineapple, cover the pineapple with whipped sweetened cream.
Decorate with cherries and sprinkle with chopped nuts

Mrs. J. M. Martin, Columbia, Tenn.

Orange Dessert

Arrange layers of sliced oranges, sprinkle each layer with

Larkin Powdered Sugar and Shredded Cocoanut. Sliced

oranges when served alone should not stand long after slicing,

as they are apt to become bitter. This may be served as a

salad or dessert. t^/, r- itu t- /- t

Mrs. G. W. Fogg, Creston, Iowa.

Marshmallow Dessert

Cut one-half pound each of Larkin Marshmallows and walnuts
in small pieces. Whip one-half pint cream, sweeten and flavor
to taste. Serve in sherbet glasses with a tiny piece of jelly
or a Maraschino cherry on top.

Mrs. Alonzo Bailey, Island Pond, Vt.
Use Level Measurements Only. See Page 6.

DESSERTS

Maple Cream Sponge

Soak one-fourth box of Larkin Gelatine in cold water until soft.
Dissolve in one cup hot milk, add one-third cup sugar and one-
half teaspoon vanilla. When gelatine is beginning to thicken,
stir it up and fold in lightly one pint whipped cream to which
has been added one cup maple syrup and one-half cup chopped
walnut meats. Put on ice and serve when firm.

L. G. Partridge, Spofford, N. H.

Rice Jelly Sponge

Boil one-fourth cup Larkin Rice. Drain off the water, add
one pint milk, one-half cup sugar; when quite hot, add two
tablespoons gelatine softened in one-half cup water. Stir over
the fire two minutes. Set aside to cool. When cool fold in
one-half pint whipped cream flavored with one teaspoon Larkin
Vanilla. Pour into a mold. Serve with canned strawberries,
raspberries or peaches. ^^^ ^^^^ ^ B^^^^^ ^^^^^^^ ^^^^^

Prune Jelly

Soak one pound of prunes over night, the next day cook until
tender. Remove the stones and add a little sugar. Make a
plain jelly with one-half package Larkin Gelatine; when begin-
ning to set add the prunes and the stiffly beaten white of one
egg. Serve with cream or custard sauce.

Mrs. R. E. Chace, Somerset, Mass.

Baked Apples with Sauce

Wash and core six large apples. Fill the centers with sugar
and cinnamon. Pour a little water over the apples. Bake in
moderate oven. Make a sauce with one and one-half cups of
milk, one-half cup sugar, one and one-half tablespoons Larkin
Corn Starch and one egg. Flavor with vanilla. Serve warm

^ ^ ' Mrs. a. Wiltmann, Pearl River, N. Y.

Dainty Dessert

Prepare one box of Larkin Gelatine according to directions, put
away to chill. When just setting beat up gelatine with a fork
or egg-beater and add one and one-half pounds of Larkin Marsh-
mallows cut in small pieces, one dozen macaroons crumbled
with the hands, or clipped with scissors in small pieces,
one-quarter pound of almonds coarsely chopped. When
well mixed fold in one and one-half pints of cream whipped
quite stiff and flavored with any extract. When quite firm it
is ready to serve. These quantities will serve twenty people.

Mrs. C. E. Chamberlain, East Providence, R. I.
Use Level Measurements Only. See Page 6.

DESSERTS

FROZEN DESSERTS

Frozen desserts are easily and quickly made and are both
cooling and refreshing. To make the work as easy as possible a
good freezer, a burlap bag, a wooden mallet or an axe, a dipper or
sauce-pan, ice and coarse rock salt are needed.

Put the ice into the bag and crush fine — the freezing will be
accomplished in much less time if the ice is quite fine. Place can
containing the mixture in freezer and turn the crank to be sure it
fits properly, then pack around it solidly with salt and ice, using
three level measures of ice to one of salt. If only a small amount
is to be frozen, the ice and salt need not come to the top of the can.
In winter snow may be used in place of ice. Never have the can
more than three-fourths full as the mixture increases in bulk during
freezing, and if the can is overcrowded, the cream will be coarse-
grained. Turn the crank slowly and steadily to expose as large
surface of mixture as possible to ice and salt. Never draw off the
salt water until mixture is frozen, unless it is apt to get into the
can, because the salt water hastens the freezing. After mixture
is frozen, draw off the water, remove the dasher, and with a spoon
pack solidly or place in a mold as preferred, put cork in opening
in cover and repack, using four level measures of ice to one of salt.
Place an old piece of carpet over the top. When ready to serve,
run cool water over the can to wash off salty water.

ICE-CREAMS AND SHERBETS

Ice-Cream with Milk

Three eggs, three quarts milk, two cups sugar, one-fourth
package gelatine, two teaspoons extract. Soak the gelatine
five minutes in one cup milk, scald the balance of one quart;
add the eggs to this; cook until thick; now add the softened
gelatine. Add the milk and any extract preferred. Crushed
fruit or fruit juice may be used with this if liked. These quan-
tities make one gallon of cream. ^^^ j ^ p^^^^^^ Seaford, Va.

New Idea Ice-Cream

Moisten the contents of one package Larkin Prepared Pudding
in three-fourths cup cold milk. Scald the remainder of a quart
of milk; into it stir the moistened powder. Cook ten minutes.
Remove from fire, stir in two eggs beaten light and one quart
milk. Add one-fourth teaspoon salt and one tablespoon of
any extract. If you can spare it, add one cup cream. Freeze.
This will serve twelve people. ^^^^ ^^^^^ ^^^^ Brockton, Mass.

Use Level Measurements Only. See Page 6.

DESSERTS

Coffee Ice-Crecim

Scald two quarts milk. Beat the yolks of six eggs and two
cups sugar together until light. Add them to the scalded
milk. Stir and cook for ten minutes, take from the fire and
add one pint cream. Stir constantly for two minutes, then add
one-half cup Larkin Ground Coffee and stand on the stove until
thoroughly heated. Stand aside until cool. Strain and freeze.

Mrs. Frank S. Merrill, Bristol, Conn.

Orange Ice-Cream

Use two pint-size cans of Larkin Evaporated Milk; add an
equal amount of water that has previously been boiled and
cooled and one pound sugar. Flavor with three teaspoons
Larkin Orange Flavoring Extract. Mix together well and
freeze in a Larkin Ice-Cream Freezer. This makes about two
quarts of delicious ice-cream. Any other flavoring desired
may be used. ^^^ ^ (. Korahek, Chicago, III.

Fruit Cream with Gelatine

Soften one-quarter box Larkin Gelatine in one cup milk. Scald
the remainder of one quart milk. Add one and one-half cups
sugar to milk and pour over the gelatine. Flavor with one
and one-half teaspoons of any Larkin Flavoring Extract. Add
a pinch of salt. When cold add one pint cream (whipped).
Freeze in Larkin Ice-Cream Freezer. When frozen remove
the dasher, repack and allow to ripen about two hours, that
the ingredients may be well blended. One pint of any kind
of crushed fruit may be used with this.

Mrs. Roy S. Heatwole, Harrisonburg, Va.

Lemon Sherbet

Juice of four lemons, grated rind of two, one quart water,
three cups Larkin Sugar, one-fourth package Larkin Gelatine,
one teaspoon Larkin Vanilla Flavoring Extract, white of one
egg. To the lemon juice and rind, add the sugar. Soak the
gelatine in one-half cup cold water. Dissolve by standing in
a pan of hot water. Thoroughly mix all ingredients and when
partly frozen add the stiffly-beaten white of egg. Freeze
again. Fruit may be added to this if desired.

Mrs. I. F. Hurt, Roanoke, Va.
Milk Sherbet

Two quarts milk, juice of six oranges and one large lemon,
sugar to sweeten, one-fourth teaspoon salt. Mix juice and
sugar. Stir constantly while adding milk; freeze and serve.

JosEPmNE Murphy, Roxbury, Mass.

Use Level Measurements Only. See Page 6.

DESSERTS

Peach Sherbet

One quart canned peaches, one quart cream, one and one-half

pints water, two cups sugar, whites of three eggs. Put the

peaches through a sieve or colander, add sugar and water,

then the cream. When partly frozen add the beaten whites

of the eggs. This quantity makes one gallon in a Larkin

Freezer and is delicious. ,, iv/r c tv* r.

Mrs. Mary Slee, Muncy, Pa.

Chocolate Mousse

Put one ounce or square of unsweetened chocolate into a small
sauce-pan with one-fourth cup sugar ; add one tablespoon boiling
water, and stir over the fire until smooth. Add a few spoons
of cream to this mixture and whip the remainder of a pint of
cream until quite stiff. Sweeten the cream with three-fourths
cup sugar; add one tablespoon vanilla extract and the chocolate
mixture to the cream. Pour into chilled mold and pack in
a wooden pail for three hours using equal parts of ice and salt.

Daisy E. Light, Martinsburg, West Va.

Fruit Mousse

Whip one pint cream; add one pint Larkin Canned Fruit or

preserves and mix well with cream; pack in ice or snow and

leave three or four hours. t»,t r. c< c tv/t r.

Mrs. R. E. Smith, Milan, Pa.

Maple Syrup Cream

Dilute six tablespoons corn starch in cold milk, scald the balance
of three pints in double-boiler; add corn starch; cook ten
minutes. Add yolks of three eggs; cook three minutes, then
add stififly-beaten whites. Remove from the fire; add two cups
Larkin Maple Syrup. When quite cold add one pint cream;
one tablespoon vanilla extract and one cup hickory or walnut
meats finely chopped or put through food-chopper. The nuts are
not necessary but improve the flavor. Freeze when quite cold.

Mrs. Ray F. CossENTifjE, Susquehanna, Pa.

PAST

Pie-Crust

Two cups sifted flour, one-half cup lard, one-fourth cup ice-
water, one-half teaspoon salt. Cut the lard into the flour
with a knife until thoroughly mixed, then stir in the water. Do
not touch with the hands until this is done. Turn it on a
board and roll quite thin using as little flour as possible in the
rolling; fold and roll out again, and continue the folding and
rolling for two or three minutes. Everything should be very
cold and the hands used as little as possible.

Elizabeth G. Leary, West Chester, Pa.

Baking Powder Crust

Sift together two and one-half cups Larkin Flour, one and one-
half teaspoons baking powder, one-half teaspoon Larkin Salt,
one-half cup Larkin Corn Starch. Chop in three-fourths cup
Larkin Lard with a Larkin Spatula. When thoroughly mixed,
add enough cold water to mix to a firm dough. Roll out
quickly and lightly. Enough for two pies.

Mrs. Barnett M. Rhetta, Baltimore, Md.
Raisin Turnovers

Two cups Larkin Pastry Flour, three-fourths cup Larkin Pure
Lard, one-half teaspoon salt, ice-water to mix. Sift flour and
salt together in a wooden bowl; chop shortening in thoroughly;
add ice-water to mix. Roll out, fold evenly into three layers;
turn half around and roll again. Repeat twice. This makes
it flaky. Cut out with a saucer. Place one tablespoon of
raisin filling on one-half; prick and turn over the upper half
and pinch edges together.

To Make the Raisin Filling:

Juice and grated rind of one lemon, one cup Larkin Seeded
Raisins, three Larkin Soda Crackers, one cup Larkin Granu-
lated Sugar, one egg, two tablespoons cold water. Chop
raisins and crackers, beat egg and sugar, then mix all together.
One-half cup chopped walnuts or pecans added to the filling
is a great improvement. These are excellent for a picnic, as
they carry nicely. ^^^^^ g_ ^^^^^_ ^^^^^^^ P^^_

Use Level Measurements Only. See Page 6.

PASTRY AND PIES

101

Peanut Butter Pin- Wheels

Two cups flour sifted with one-half teaspoon salt and two

teaspoons Larkin Baking Powder. Work into this one-half

cup lard and mix to a dough with milk. Roll out lightly into

a long wide strip. Mix one-fourth cup peanut butter with two

tablespoons water, add a few grains of salt, spread with a spatula.

Roll up as for jelly roll. Cut in slices one-fourth inch thick.

Bake in a hot oven. A/r u ^ c ^ xr ^r

Mrs. Henry R. Spencer, Granville, N. Y.

Crust Cake

Mix together two cups Larkin Powdered Sugar, two cups
Larkin Flour, two teaspoons Larkin Baking Powder, two eggs
beaten, one-half cup butter and one-half cup milk; add one-
half teaspoon Larkin Vanilla. Put in pie-plates lined with pie-
crust. Sprinkle the cakes well with powdered sugar before
putting in oven to bake. This will make four ordinary-sized
cakes. When done they will look like a pie.

Mrs. George Owens, Philadelphia, Pa.

Cheese Straws

Two and one-half cups pastry flour, one and one-half teaspoons

salt, one-half teaspoon baking powder, three-fourths cup

water, one-half pound cheese (put through food-chopper) one

teaspoon paprika, two-thirds cup shortening. Mix and roll

as for pastry. Cut in strips five inches long and one-fourth

inch wide. Bake eight minutes in hot oven. Pile log-cabin

fashion and serve with salad or coffee. These quantities make

ninety cheese straws. a/t t>w t>. t^ at ^r

•' Mrs. David Davies, Remsen, N. Y.

Lemon Cheese

One-fourth pound butter, six eggs well beaten, juice and grated
rind of three lemons. Mix and put over a slow fire, stir all
the time. When thick as honey add two cups sugar and cook
a little longer. Pour into jars, seal and it will keep for six
months. If it is not required to keep, use less sugar. This
makes a nice filling for tarts or jelly cakes.

Mrs. F. Richardson, Santa Rosa, Fla.

Lemon 3ponge Pie

One cup sugar, three tablespoons butter, yolks of two eggs.
Beat these together. Add juice and grated rind of one lemon,
three tablespoons flour, mix all together, add one cup milk
and the stiffly-beaten whites of the eggs. Bake three-fourths
of an hour in slow oven using only one crust.

Mrs. R. V. Buckage, Vincentown, N. J.
Use Level Measurements Only. See Page 6.

102

PASTRY AND PIES

Lemon Pie

One lemon, one cup sugar, three tablespoons corn starch, two
eggs, one pint hot water, one tablespoon butter. Dilute corn
starch in cold water, put sugar, butter and grated rind and
juice of lemon into a sauce-pan, add corn starch and cook for
ten minutes; then add the yolks of eggs slightly beaten, cook
until thickened, cool, pour into pie-shell, beat whites of eggs
very stiff, add two tablespoons sugar, spread on top of pie
and brown slightly in cool oven.

Mrs. Harry W. Tyler, Toano, Va.

Lemon and Other Tarts

Line patty-pans with ordinary pastry and put one teaspoon
of the following mixture into each pan. Mix together
thoroughly one egg, one cup sugar, one teaspoon melted butter,
juice of one lemon. Bake in hot oven. A good filling for
cooked tart-shells is Larkin Prepared Pudding with a spoonful
of whipped cream on top. Larkin Prepared Jelly Dessert also
makes a dainty dessert served in the same way. When straw-
berries are in season crush a few berries, sweeten to taste and
serve in baked shells with whipped cream. These desserts
are suitable to use after a heavy meal and also inexpensive.

Mrs. Annie E. Campbell, (No Address Given)

Lemon Crumb Pie

One cup sugar, one cup cold water, one cup fine bread-crumbs
(or one thick slice of bread), juice and rind of one lemon, two
eggs, pinch of salt, two tablespoons butter. Cover the bread
with the water, leave for twenty minutes, add the egg yolks
slightly beaten, juice and rind of lemon, butter, salt and sugar.
Mix thoroughly, line a pie-plate with good pastry, pour in the
filling, bake thirty minutes in hot oven, cover with meringue
made with whites of two eggs and two tablespoons sugar. I
have used this recipe for thirty-eight years.

Mrs. p. C. Brophy, Mountain Grove, Mo.

Eggless Rhubarb-Lemon Pie

Stir together one cup stewed rhubarb, two cups boiling water,
one and one-half cups Larkin Sugar, add eight tablespoons
Larkin Corn Starch blended with one-half cup cold water.
Cook over boiling water ten minutes, stir frequently. Add
three tablespoons butter, one teaspoon Larkin Lemon Flavor-
ing Extract. Pour into two ready-baked crusts. Serve when
cold. These are delicious. ^^^^ j ^^^^ Graybill. Buchanan, Va.

Use Level Measurements Only. See Page 6.

PASTRY AND PIES

103

Plain Custard Pie

Whether for a pie or to bake plain in a dish, allow three eggs
to every pint of milk with one-third cup of sugar; beat suffi-
ciently to mix; flavor with one-half teaspoon vanilla or a little
nutmeg. Bake in slow oven. One-half cup Larkin Shredded
Cocoanut may be sprinkled over custard if liked.

Mrs. Wm. Hess, St. Louis, Mo.

Cream, Banana or Cocoanut Pie

Cover two deep pie-pans with a rich crust, pinch here and
there and bake in a hot oven. Mix together one-third cup
flour with three-fourths cup sugar and a pinch of salt. Add
one pint scalded milk and three tablespoons butter. Cook
five minutes, add the beaten yolks of two eggs gradually to
thickened milk. Cook a few minutes stirring constantly. Set
aside to cool, add one teaspoon orange extract and fill prepared
crusts. Make a meringue of the whites of the eggs whipped
very stiff, and one-fourth cup of sugar, spread on pies and set
in oven to brown. Delicious. For banana pie add three
sliced bananas to the mixture. For cocoanut add one-half
cup Larkin Shredded Cocoanut.

Mrs. Howard Douglas, Wampum, Pa.

Eggless Cream Pie

Mix together three-fourths cup sugar and four tablespoons
Larkin Corn Starch. Add two cups scalded milk, one table-
spoon butter. Cook in double-boiler ten minutes, take from
fire, add one teaspoon Larkin Lemon Flavoring Extract. Pour
into baked pie-crust and sprinkle top with Larkin Shredded
ocoanut. Mrs. Thomas H. Runyon, Richmond, Ind.

Sour Cream Raisin Pie

Line a pie-tin with rich pie-crust and fill with the following
mixture: One cup Larkin Raisins chopped, one cup Larkin
Sugar, yolks of three eggs, one cup sour cream, pinch of salt,
one teaspoon Larkin Cinnamon. Bake slowly, use the three
whites for meringue. This makes an excellent pie.

Mrs. W. R. Steuerwald, Estelline, S. Dak.

Raisin and Rhubarb Pie

One cup raisins, one and one-half cups rhubarb cut very small,
one cup sugar, one-half teaspoon Larkin Salt, one tablespoon
flour, (rolled cracker may be used instead of flour if preferred),
one egg. Mix thoroughly and bake in two crusts.

Mrs. Florence G. Chipman, Attleboro, Mass.
Use Level Measurements Only. See Page 6.

104

PASTRY AND PIES

Red Currant Pie

Mix together yolks of two eggs, two tablespoons flour, one
cup sugar, add one cup ripe red currants mashed. Bake in a
single crimped-edge crust in a shallow pie-pan. When baked
cover with a meringue made with whites of two eggs stiffly-
beaten, and two tablespoons granulated sugar. Brown in
slow oven. ^^^^ j -^y^jjjjgj^ Merrell, Three Rivers, Mass.

Date Pie

Cook three-fourths cup dates with two cups milk for twenty
minutes. Strain, rub through a sieve. Add two beaten eggs
and one-fourth teaspoon salt and a few grains of nutmeg. Line
pie-plate with pastry and bake with one crust in the lower
part of a fairly hot oven.

Mrs. Robert Paterson, South Paris, Maine.

Fig Pie

Put one cup molasses, one cup sugar, the grated rind of one lemon,
one-half pound Larkin Figs cut fine or put through food-chopper,
and two cups water, into double-boiler; cook for twenty minutes.
Thicken with four tablespoons flour, add one beaten egg. Have
pie-shells baked ready. This is sufficient for two pies.

Mrs. Pearl Main, Ingersoll, Okla.

Prune Pie

Cook one-half pound prunes without sugar, remove stones,
cut prunes in quarters, and mix with one-half cup sugar. Add
one tablespoon lemon juice. Cook down the prune juice until
you have about three tablespoons. Spread pie-pan with pastry,
cover with prunes, pour over the juice, dot with butter, dredge
with flour, put on upper crust and bake in hot oven.

Larkin Kitchen.

Prune Cream Pie

Stew gently one-half pound Larkin Prunes which have been
soaked over night. Stone and mash prunes through a colander.
Add to the cup of pulp one cup thin cream (or milk). Mix one
teaspoon Larkin Corn Starch with one-third cup of Larkin
Granulated Sugar, add the yolks of two well-beaten eggs and
one teaspoon of Larkin Vanilla. Line a pie-plate with pie-
crust, fill with mixture and bake quickly. Beat the whites
of the eggs stiff, add two tablespoons granulated sugar, spread
over the pie, return the pie to the oven and brown lightly.
This IS delicious. ^^^^ ^^^^ ^ Sechrist, Blossburg, Pa.

Use Level Measurements Only. See Page 6.

PASTRY AND PIES

105

Mock Cherry Pie

One-half cup raisins, one cup cranberries, one-half cup hot
water, one cup sugar, one tablespoon flour, one teaspoon Larkin
Vanilla. Pour the hot water over the raisins and cranberries
and cook till the cranberries burst, then add the sugar and
flour. Take from the fire, add the vanilla. Bake with two
crusts. This makes one pie. If you wish, the cranberries
may be cut open and washed in cold water to remove seeds.

Mrs. L. O. Cogan, Ravenna, Ohio.

Pineapple Pie

Put one cup Larkin Pineapple cut in dice, one cup water or
pineapple juice and one-half cup sugar into a sauce-pan. Bring
to a boil, then add two tablespoons corn starch mixed with a
little cold water, boil until thick and clear. Pour into pre-
viously-baked crust. When cool cover with whipped cream or
a one-egg meringue. This makes two small pies.

Mrs. Fred Cole, Cuba, N. Y.

Carrot Pie

Add one cup grated raw carrots, to one cup sweet milk, one
tablespoon melted butter, one teaspoon Larkin Cinnam.on, one-
half teaspoon Larkin Ginger, beat together the yolks of two
eggs and one-half cup sugar. Bake with one crust. Use
whites of two eggs and little sugar for frosting.

Miss Anna Faucett, Sonora, N. Y.

Rice Pie, Belgium Style

Cook one-half cup Larkin Rice with milk in double-boiler until
tender, add sugar to taste, take from fire and cool. Now beat
six eggs until light, flavor with Larkin Vanilla or Lemon, add
eggs to rice and mix all together. It will be like a thin custard.
Make a good pie-crust using Larkin Flour and Lard. Fill
with the rice custard, bake in moderate oven until custard is
set. This will make three large pies without top crust.

Mrs. p. F. McGonigal, West Philadelphia, Pa.

Cocoanut Pie without Crust

Beat two eggs, add two tablespoons sugar and four tablespoons
flour smoothed with a little milk. Add the balance of pint
of milk, one cup Larkin Shredded Cocoanut, one-fourth tea-
spoon salt, one-half teaspoon vanilla. Put into a pie-pan
^ and bake in moderate oven. Insert a knife on the side and
when it is done it will have formed a crust. This is quickly
made and is very good. ^^^^ j ^ Stephens. Jersey City, N. J.

Use Level Measurements Only. See Page 6.

106

PASTRY AND PIES

Cocoanut Custard Pie

One pint milk, one cup Larkin Shredded Cocoanut, one-half cup
sugar, yolks of three eggs. Beat yolks with sugar and then stir
in milk and cocoanut, fill crust even full, bake in medium oven.
Beat whites of eggs to a stiff froth and add three tablespoons
powdered sugar, spread over pie and bake a light brown.
Excellent. ^^^ j^^ j g^^^^^ Leipsic, Ohio.

Butter Scotch Pie

One cup Larkin Brown Sugar, two eggs, two tablespoons flour,
one cup cold water, two tablespoons butter, one teaspoon
Larkin Vanilla. Mix sugar and flour together, add the water
gradually and stir over the fire until thick. Add the egg yolks
and butter, then vanilla. Fill baked crust, beat the whites of
eggs to a stiff froth, add two tablespoons sugar. Put this on
top and brown in slow oven.

Mrs. Edgar Gotschall, Jacksonville, III.

Two-Egg Chocolate Pie

Melt one ounce Larkin Unsweetened Chocolate in one cup
boiling water; add one cup granulated sugar and two table-
spoons Larkin Corn Starch mixed together. Cook ten minutes,
add beaten yolks of two eggs and two tablespoons butter.
Flavor with one teaspoon Larkin Vanilla. Make a meringue
with whites of eggs and sugar, brown daintily. When eggs
are scarce use double quantity of corn starch and leave out eggs.

Florence A. Richardson, Topeka, Kans.

Chess Pie

Heat one cup milk in a double-boiler, add one-third cup sugar
and two teaspoons butter. Mix two tablespoons corn starch,
one-half teaspoon each of cinnamon and allspice with a little
cold milk. Cook three minutes, then add yolks of two eggs,
cook two minutes longer and pour into a baked pie-shell. Beat
the egg whites, add sugar and brown in oven.

Mrs. E. J. Burke, Neck, Mo.

Buttermilk Pie

Mix five tablespoons flour with one-half cup buttermilk until
smooth. Beat two eggs until mixed, add three-fourths cup
sugar and four tablespoons butter, add one and one-half cups
buttermilk, one teaspoon lemon extract. MLx thoroughly.
Line a large pie-pan with pastry and pour in the custard, bake
in moderate oven. Larkin Shredded Cocoanut sprinkled over
the pie gives a pretty finish. ^^^^ ^^ ^^^^^ Galeton. Pa.

Use Level Measurements Only. See Page 6.

PASTRY AND PIES

107

Vinegar Pie

One egg, three tablespoons Larkin Cider Vinegar, one teaspoon
Larkin Lemon Flavoring Extract, four tablespoons flour, one
cup sugar, one cup water. Mix sugar and flour thoroughly
together, then add boiling water, cook five minutes, add egg
well beaten, cook in double-boiler two minutes, add lemon and
vinegar, put into pie-crust which should be already baked. If
preferred the yolk only may be used in the pie and the white
for mermgue. ^^^ ^^^^^ Harris, Maxwell, III.

Mince-Meat

Two pounds beef from the shoulder, one pound suet, five
pounds apples, one pound mixed candied peel, three pounds
raisins, two pounds currants, two and one-half pounds brown
sugar, two tablespoons Larkin Cinnamon, one tablespoon each
of cloves, allspice, salt and nutmeg, one quart cider and one pint
molasses. Cook the beef until tender. When cool put through
the food-chopper. Also the suet. Peel the apples and chop,
not too fine (be sure you have five pounds after they are chopped)
steam the candied peel awhile over hot water, then shave off
in strips. Pick over the raisins, wash the currants, add the
sugar and mix all the ingredients together (I always use cider
that has been boiled down). If it is too stiff you can add more
molasses. Do not cook but put into glass jars and seal up
and it is ready for use. This is fine and will keep all through
the winter months. ^^^^ ^^^^^^ Herington, Kans.

Old-Fashioned Mince-Meat

Four pounds beef (boiled), three pounds suet (kidney pre-
ferred), eight pounds chopped apples, three pounds Larkin
Currants washed and dried, three pounds Larkin Seeded
Raisins washed and dried, six pounds Larkin Yellow Sugar,
two pounds citron cut fine, one cup Larkin Strawberry Jam,
one cup Larkin Raspberry Jam, the grated rind and juice of
two oranges and four lemons, four tablespoons Larkin Cinna-
mon, one tablespoon each Larkin Cloves, mace and Allspice,
two Larkin Nutmegs grated, two quarts Larkin Grape Juice,
one pint Larkin Molasses. Cook meat in the least possible
amount of water, chop very fine. Remove all membrane from
suet, dredge with Larkin Flour, chop and mix with meat.
Season with Larkin Salt, add to this all other ingredients; cider
may be added if desired. This must not be cooked. This
makes a very large quantity.

Mrs. D. H. Dager, Lafayette Hill, Pa.
Use Level Measurements Only. See Page 6.

108

PASTRY AND PIES

Tomato Mince-Meat

Chop one peck green tomatoes or put them through food-
chopper using coarse cutter, drain off juice and add as much
water as there was juice; also add five pounds brown sugar and
two pounds chopped Larkin Raisins. Cook slowly until the
tomatoes are tender, then add two tablespoons each of Larkin
Cloves, Cinnamon, Allspice and Salt; also one cup Larkin
Vinegar. Boil until thick, stirring frequently, then add six
large sour apples that have been peeled, cored and chopped.
When the apples are done the mince-meat is ready for the jars.
Seal while hot. You will find this very delicious for pies.

Mrs. J. A. Henry, Strawberry Point, Iowa.

Mock Mince Pie

Mix together one and one-half cups Larkin Granulated Sugar,
one cup Larkin Seeded Raisins chopped, two cups bread-
crumbs, two cups water, one-half cup Larkin Cider Vinegar
and one teaspoon each of Larkin Cinnamon, Cloves and All-
spice. Place on stove and cook until thick. One beaten egg
may be added if you can spare it. Bake in two crusts.

Mrs. J. A. Henry, Strawberry Point, Iowa.

Pumpkin Pie

Take two cups Larkin Canned Pumpkin, two cups milk, one-
half cup sugar, one-half teaspoon ginger and nutmeg, one
teaspoon cinnamon, one-half teaspoon salt and two eggs. Beat
eggs with sugar and spices, mix all together; bake in moderate
oven about forty-five minutes. Squash pie is made in exactly
the same way. j^^^ Viana J. Luchringer, Great Barrington, Mass.

MEAT AND FISR SAUCES

Tomato Sauce

Put one cup Larkin Canned Tomatoes into a sauce-pan with
one cup water, two whole cloves, four peppercorns, two sprigs
parsley, one tablespoon chopped onion. Simmer for thirty
minutes, strain and thicken with three tablespoons butter and
three tablespoons flour blended together. Add hot stock
gradually. Cook a few minutes, add pepper and salt to taste.

Mrs. H. F. Riemer, Detroit, Mich.

Cranberry Sauce

One pint water, one pint sugar. Boil five minutes, then add
one quart cranberries and boil fifteen minutes. Place on back
of stove for one hour. They are then ready to serve.

Mrs. Kimball P. Ryan, Chatham Port, Mass.

Peanut Butter Sauce

Melt one tablespoon butter and two of Larkin Peanut Butter
in a small sauce-pan. When softened, add three tablespoons
flour and two cups milk. Stir until boiling, cook five minutes,
add half a teaspoon Larkin Salt and a little pepper. This is
sufficient to serve with two cups boiled macaroni or noodles.
Delicious with plain, boiled or steamed rice.

Mrs. T. F. Sargent, Springfield, III.

Cream Sauce

Two tablespoons butter, two tablespoons flour, one-half tea-
spoon salt, a few grains of pepper, one cup milk. Melt the
butter, stir in the flour and cook until bubbling, add the milk,
stir constantly over the fire until it reaches the boiling point;
add the salt and pepper and it is ready for use.

Larkin Kitchen.

Apple Sauce

One pound apples (or four medium size), one-half pint water,
one-half cup sugar. Quarter and core the apples, do not pare
them, add the water, cover sauce-pan and bring to the boiling
point. Press through a colander, add the sugar, then tura
out to cool. Serve with duck, goose or roasted pork.

Larkin Kitchen.

Use Level Measurements Only. See Page 6.

110

MEAT AND FISH SAUCES

Egg Sauce

This is made by adding two hard-boiled eggs, chopped fine, to
one pint cream sauce. Larkin Kitchen.

Drawn Butter Sauce

Make in exactly the same way as cream sauce using water in
place of milk. With the addition of one tablespoon vinegar,
this makes a good fish sauce. Larkin Kitchen.

Caper Sauce

Make in the same way as drawn butter, adding one tablespoon
of capers. Serve with boiled mutton. Parkin Kitchen.

Vanilla Sauce

Mix one-half cup sugar and one tablespoon corn starch; add
gradually one cup boiling water, stirring constantly; boil ten
minutes, remove from fire; add two tablespoons butter and
one teaspoon vanilla or any other extract.

Mrs. C. Crane, Des Moines, Iowa.

Lemon Sauce

Blend two tablespoons corn starch with one cup sugar, add
gradually one and one-half cups hot water, stirring constantly.
Cook ten minutes then add one-fourth cup butter, the beaten
yolks of two eggs and the grated rind and juice of one lemon.

Bessie Osborn, Boring, Md.

Elggless Lemon Sauce

One-half cup sugar, one cup boiling water, one tablespoon corn
starch or one and one-half tablespoons flour, two tablespoons
butter, one and one-half tablespoons lemon juice, few gratings
of nutmeg. Mix sugar and corn starch, add water gradually,
stirring constantly; boil ten minutes, remove from fire, add
butter, lemon juice and nutmeg. If you have no fresh lemons,
use Larkin Lemon • Flavoring Extract.

Mrs. Hannah Lloyd, Alloway, N. J.

Orange Sauce

Mix together two cups sugar, one egg, two tablespoons cream,
one tablespoon soft butter and one-half teaspoon orange extract.
Serve with any plain pudding.

Miss Elsie A. Bingham, Brooklyn, N. Y.

Custard Sauce

Beat three eggs slightly, add one-fourth cup sugar and a pinch

of salt; stir while adding gradually two cups hot milk. Cook

in double-boiler, continue stirring until mixture thickens and

a coating is formed on the spoon. Strain immediately; chill

and add one-half teaspoon Larkin Vanilla or Almond Flavoring

Extract. When eggs are scarce, use yolk of one egg and two

tablespoons corn starch. rr r, -n ^t ^r

^ Edith Ryder, Richmondville, N. Y.

Use Level Measurements Only. See Page 6.

112

PUDDING SAUCES

Foamy Sauce

Beat whites of two eggs, until light. Add one-half cup sugar
and beat until stiff. Whip one-half cup thick sweet cream, add
to sauce with one teaspoon vanilla or any extract. Delicious.

Mrs. Philip C. Story, Three Rivers, Mass.

Mock Cream Sauce

Two tablespoons Larkin Corn Starch, two tablespoons sugar,
two cups milk, one teaspoon Larkin Vanilla, whites of two
eggs. Mix corn starch and sugar, add hot milk, cook ten
minutes, cool. Add vanilla and stififly-beaten whites of eggs.
Serve with any pudding that requires cream.

Alicia Nova, Buffalo, N. Y.

Chocolate Sauce

Two ounces chocolate, two cups milk, one-half cup sugar, two
tablespoons corn starch, one teaspoon vanilla. Put milk into
a double-boiler with the chocolate, stir until smooth and melted,
moisten the corn starch with a little cold milk; add hot milk,
cook until smooth and thick; add the sugar; take from the fire
and add vanilla. Serve with cottage pudding or blanc mange.

C. M. Small, South Harwich, Mass.

Hard Sauce

One-half cup butter, one cup powdered sugar, one-half teaspoon

lemon and vanilla extract mixed, or a little nutmeg. Cream

butter, add sugar and extract gradually. Form into a roll

and slice or serve by the spoonful. t i^

•' ^ Larkin Kitchen.

Fruit Sauce

To one-pint can of fruit allow one cup whipping cream. Drain
the fruit and rub through a sieve, whip the cream and fold into
the pulp; sweeten if necessary. Apricots, strawberries or rasp-
berries may be used. Delicious with plain layer cake or hot
b^s^^^ts. Larkin Kitchen.

PICKLES anM>RESERVES

^ *!»

3z:

Tomato Catsup

Wash ripe tomatoes. Cut in four pieces and boil until soft.
Remove from fire and when cool enough to handle strain
through a coarse sieve. Measure, and to every five quarts of
juice allow one and one-half pints Larkin Vinegar, one table-
spoon each Larkin Black Pepper and Cinnamon and two and
one-half tablespoons Larkin Salt. Mix one-half tablespoon
Larkin Mustard in two tablespoons cold water; add to other
ingredients. Put on fire to boil. After boiling one-half hour
add one and two-thirds cups Larkin Granulated Sugar. Boil
down to about three-fourths the original quantity. Remove
and bottle at once. Seal air-tight with Larkin Paraffin Wax.

Mrs. Florence Hall, Natick, Mass.

Cooked French Mustard

Three tablespoons each Larkin Mustard and Sugar. Beat one
egg light, mix smooth with one cup diluted vinegar, cook a
few minutes, add one tablespoon butter as you remove from

St"OV6*

Mrs. Charles W. Cooley, East Whately, Mass.

Watermelon Rind Pickle

Pare off very carefully the green part of the rind of a good ripe
watermelon, trim off all the red part, cut in pieces two inches
in length, place in a porcelain-lined or aluminum kettle. To
each quart of rind use one teaspoon salt, and water to nearly
cover. Boil until tender enough to pierce with a silver fork,
or leave in fireless cooker over night. Pour into a colander to
drain, dry a few pieces at a time by pressing gently in a crash
towel. Make a syrup allowing one quart best cider vinegar
to three pounds sugar. Make two small cheese-cloth bags, put
into each one teaspoon Larkin Cloves and two tablespoons
Larkin Cinnamon, drop these into the syrup and let it boil
up, then skim. Put in the melon rind and cook fifteen minutes.

Fill sterilized jars with the rind, cover with the boiling syrup,
place spice bag on top and seal tight.

Miss Carrie E. Pugh, Brownell, Kans.

Use Level Measurements Only. See Page 6.

114

PICKLES AND PRESERVES

Hot Minnesota Pickle

Take twenty-four large tomatoes, two red peppers, two green
peppers, four large onions, three heads celery, two cups Larkin
Vinegar, one tablespoon salt, three-fourths cup granulated
sugar, one teaspoon Larkin Cinnamon. Put tomatoes, onions,
celery and peppers through Larkin Food-Chopper using coarse
cutter. Add the vinegar, sugar and spice and boil for one hour.
Very good with cold meat. ^^^ j Marasek, Minneapolis. Minn.

Uncooked Tomato Pickles

Chop fine one-half peck ripe tomatoes, three heads celery and
two red peppers with the seeds removed; add one cup brown
sugar, one-half cup salt, one tablespoon Larkin Black Pepper,
one teaspoon each ground mace, cloves and cinnamon, two-
thirds cup black and white mustard seed mixed, one cup grated
horseradish and one quart vinegar. Mix all well together.
Put up in jars or bottles. Keep one month before using.

Elizabeth Maroney, Melrose, Mass.

Chili Sauce

Twenty-four red tomatoes, six onions, one and one-half cups
sugar, one quart vinegar, one tablespoon each Larkin Salt,
Ginger, Cinnamon and Ground Cloves, one green pepper, a
little pinch of Larkin Cayenne Pepper and Larkin Mustard.
Chop up tomatoes and put green peppers and onions through
Larkin Food-Chopper, add rest of ingredients and boil slowly
for three or four hours. Put in an air-tight can. Fine with

"^^^'-' Kathryn Buchanan, Janesville, Wis.

Bordeaux Sauce

Four quarts cabbage, two quarts green tomatoes, six large
onions, two ounces white mustard seed, one-half ounce celery
seed, one-half ounce tumeric, three red peppers, two pounds
granulated sugar, eight tablespoons salt, two quarts vinegar.
Put cabbage, tomatoes and onions through food-chopper; add
all the ingredients and boil for thirty minutes. Seal while
hot. This makes five quarts.

Miss Margaret Creighton, Lonaconing, Md.

Pepper Relish

Put twelve green tomatoes, four red bell-peppers and two
onions through Larkin Food-Chopper, using coarse cutter.
Add two-thirds cup sugar, two teaspoons Larkin Salt and two
cups vinegar. Mix well and bottle without cooking.

Mrs. George W. Quint, Gray, Maine.

Use Level Measurements Only. See Page 6.

PICKLES AND PRESERVES ns

Cherry Olives

Fill a quart jar with nice plump cherries, put one tablespoon
Larkin Salt on top and fill jar with white- wine vinegar and seal
up. Do not remove the stones. These are ready for use in
a few days. This recipe is worth trying.

Mrs. D. M. Newlan, Hoopeston, III.

Sweet Pickled Cherries

Stone and cover any amount of cherries with vinegar. Let
stand all night. In the morning drain off vinegar, put cherries
into stone jar and add one pound sugar to every pound of
cherries. Let stand nine days stirring three to four times
daily. On the ninth day bottle and seal.

Mrs. R. V. Buckage, Vincentown, N. J.

Sweet Pickled Peaches

Put two pounds Larkin Brown Sugar, one ounce stick cinnamon
and one pint Larkin Vinegar into a preserving kettle. Cook
twenty minutes; thinly peel one-half peck peaches and stick
each peach with several cloves. Put into the syrup and cook
until soft. Seal while hot. ^^^ ^ Marshall. Chicago, III.

Corn Salad

Eighteen ears corn, one head cabbage, four onions, three peppers,
one and one-half teaspoons ground pepper, one and one-fourth
pounds brown sugar, one-fourth cup mustard, one-fourth cup
salt, two quarts good vinegar. Chop corn, cabbage, onions
and peppers fine, add the other ingredients and cook for fifteen
minutes after bringing to the boiling point. This recipe makes
about five and one-half quarts. Seal while hot.

Mrs. Chris. Christensen, Garner, Iowa.
Mixed Pickles

One-half gallon cabbage, one-half gallon cucumbers, one-half
gallon green beans, one-half gallon small onions, four green
peppers and two red peppers. Use celery seed, horseradish
and Larkin Spices to taste. Cook onions and beans tender
first, then add cucumbers, cabbage, and tomatoes; mix all
together, cover with vinegar, put on the stove, bring to a boil

Mrs. J. M. Jinkens, Memphis, Mo.

Canned Cucumbers

Wash cucumbers, pack in fruit jars, cover with cold vinegar;
add one tablespoon salt to each two-quart jar, put rubber on
and seal tight. ^^^^ ^ g Leach, Brooeland, Ark.

Use Level Measurements Only. See Page 6.

116

PICKLES AND PRESERVES

Ripe Cucumber Pickles

Cut cucumbers in halves lengthwise. Cover with alum water,

allowing two teaspoons powdered alum to each quart of water.

Heat gradually to boiling point; then let stand on back of range

two hours. Remove from alum water and chill in ice-water.

Make syrup by boiling five minutes two pounds sugar, one

pint vinegar with two tablespoons each whole cloves and stick

■ cinnamon tied in a piece of muslin. Add cucumbers and cook

ten minutes. Remove cucumbers to a stone jar and pour

in the syrup. Scald syrup three successive mornings and return

to cucumbers. at t a c t^

Mrs. James A. Sipes, Detroit, Mich.

Spiced Cucumber Pickles

To one gallon Larkin Vinegar add one cup each mustard, black
pepper, salt and sugar. Put into a jar and mix well. Wash
the cucumbers and wipe dry. Place in the vinegar. This is
enough for two gallons of cucumbers. They are fine.

Mrs. Ira Carpenter, Algiers, Ind.

Olive Oil Pickles

Cover four quarts sliced cucumbers with boiling hot water
and when cold drain and cover with a weak brine. Let stand
over night. In the morning drain. Then add one-half tea-
spoon each of cloves, allspice and celery seed, two teaspoons
cinnamon, one-half cup Larkin Olive Oil, one-half cup sugar,
one-half cup mustard seed, one dozen onions and cold vinegar
enough to cover thoroughly. Mix well and can.

Mrs. Chris. Christensen, Garner, Iowa.

Uncooked Cucumber Relish

Pare six large fresh cucumbers and chop fine, add one tablespoon
salt, drain cucumbers in a colander one hour, add three small
onions chopped fine, one teaspoon Larkin White Pepper, one
pint white-wine vinegar; stir all well together, put into glass
jars or bottles, seal air-tight and let stand one month before

^' C. Elizabeth Davidson, Melrose, Mass.

Cucumber Mustard Pickles

Put into a one-quart fruit jar, four tablespoons sugar, two
tablespoons each salt and ground mustard (dry). Wash
cucumbers and pack as many as possible into jar. Cucumbers
should not be more than four inches long. Then fill up jar
with cold vinegar. Screw up air-tight. After six weeks they
are ready for the table and are delicious. These will keep
several years if kept in a cool place.

Mrs. Geo. Sargent, Brainerd, Minn.

Use Level Measurements Only. See Page 6.

PICKLES AND PRESERVES

117

Mustard Pickles

One gallon cucumbers, one gallon green tomatoes, one-half

gallon onions, one-half gallon cabbage. Cut each separately in

small pieces. Add one-half pint salt to one gallon water ; soak

over night. Drain and add the following: Three quarts Larkin

Vinegar, one quart sugar, four tablespoons dry Larkin Mustard,

one and one-half tablespoons tumeric, one tablespoon Larkin

Cinnamon moistened with a little vinegar. Cook until tender,

will keep without sealing. ,., t ^

** MRS. John Dreith, Lincoln, Nebr.

Old Virginia Chow-Chow

Chop fine eight quarts green tomatoes, three small heads cab-
bage, six large onions, six ripe peppers, six green peppers.
Sprinkle with salt, and let stand twenty-four hours; drain
thoroughly, add three quarts vinegar, one and one-half
pounds brown sugar. Boil all together one hour, then add :
Eight quarts ripe tomatoes, three heads finely chopped celery,
one pint horseradish, boil another fifteen minutes after which
add: One tablespoon each of cloves and mustard, two table-
spoons each white mustard seed, allspice and ginger. Mix all
together thoroughly, put up in jars and seal. Use Larkin

spices, sugar and vinegar. , „

Leonora Page, Amherst, Mass.

Beet Relish

Chop one quart cooked beets and one quart raw cabbage, add
one cup grated horseradish, one cup granulated sugar, one
tablespoon Larkin Salt, one-half teaspoon Larkin Black Pepper.
Add only enough vinegar to moisten.

Mrs. Eliza Gillis, Stanhope, N. J.

CANNED FRUIT
AND VEGETABLE

To Can Fruit

The important points in canning are to have the fruit in good
condition, the syrup clear, rightly proportioned and boiling
hot, the jars hot before putting in the fruit and then filled to
overflowing. Keep jars in hot water until needed to fill, stand
them in a pan on a folded cloth with a little hot water in the
pan. A wide-mouthed funnel is a great aid when doing the
work. Have the covers for the jars in another dish of hot
water; dip the rubbers as you place them on the jars.

To can small fruits it is better to put the fruit into jars, then
pour over the hot syrup and la)^ on the covers but do not screw
down. Put some slats of wood into a wash-boiler so that the
jars will stand steady, stand the jars upon them and pour
enough warm water into the wash-boiler to come about half
way up. Let the water boil five minutes, then take out the
jars and screw tight. Always open fruit some time before
using; the flavor will be much improved by so doing.

Amount of Sugar

One pound of sugar to one pint of water is a good general
rule to follow.

To Can Pears

Allow one-fourth pound of sugar to one pint of water.

To Can Peaches

Allow one-half pound of sugar to one pint of water.

To Can Vegetables

The success of canning vegetables depends chiefly on absolute
cleanliness. The jars must have glass or metal covers; do not
use those with porcelain lining. All vegetables must be freshly

gathered- Larkin Kitchen.

Use Level Measurements Only. See Page 6.

CANNED FRUITS AND VEGETABLES .

To Can Peas, Lima or Shell Beans

Fill clean jars with freshly-picked peas, fill each jar with water
that has been boiled and cooled, adjust rubbers, lay on covers
(do not screw), arrange them in a wash-boiler as directed for
fruit and boil continuously for two and one-half hours; lift
each jar and screw tight without removing the cover. This
rule will answer for lima and other shell beans.

Larkin Kitchen.
To Ccin Corn

Shave corn from the cob, fill jars and press down with a wooden

spoon. Be quite sure the jar is full. Seal and stand in Larkin

Steam Cooker No. 140. Steam for three hours. If you have

no Steam Cooker, place a rack in wash-boiler and surround

with cold water. If the corn shrinks and you want to fill up

the jars do so quickly, screw down and steam a few minutes

longer. Corn canned in this way will keep indefinitely if

instructions are observed. t^i, r- r- r> kt ^r

Mrs. C. Crandall, Buffalo, N. Y.

Canned Snap Beans

To twelve pints string beans, add one pint salt "with water
enough to cover beans. Boil until half done. Put into glass
jars and cover with brine in which beans have been cooked.

Mrs. John H. Denker, Lakefield, Minn.

To Can Tomatoes

Put tomatoes into a wire basket or colander, plunge them into
boiling water for just a moment, remove skins, cut them in
half and press out seeds. Put tomatoes into a clean kettle,
boil for about thirty minutes, stirring frequently. If there
is much liquid boil a little longer. Then follow instructions
given for canning fruit. Larkin Kitchen.

WELLIES,JAMSi
MARMALAD

Jtjt£.

Jellies are made of cooked fruit juice and sugar, in nearly all
cases the proportions being equal. Where failures occur, they
may usually be traced to the use of too ripe fruit.

To Prepare Glasses for Jelly

Wash glasses and put into a kettle of cold water; place on range
and heat water gradually to boiling point. Remove glasses
and drain. Place glasses while filling on a cloth wrung out of
hot water.

To Cover Jelly Glasses

Melt parafifin and cover jelly, then adjust cover.

To Mcike a Jelly Bag

Fold two opposite corners of a piece of wool-and-cotton flannel
about three-fourths yard square. Sew up in form of a cornu-
copia, rounding at the top. Fell the seam to make more
secure. Bind the top with tape, and furnish with two or
three heavy loops by which it may be hung. larkin Kitchen.

Apple Jelly

Take twelve good-sized apples, wipe with a clean cloth and
cut in quarters. Cover with two quarts cold water. Leave
over night. In the morning stew until the liquid is about half
cooked away. Then add the juice of two lemons. Boil ten
minutes. Allow the juice to drip through double cheese-cloth.
Measure the juice, put an equal quantity of sugar in a granite
dish in the oven to warm. Stir occasionally. When the juice
begins to jelly round the edge of the pan, add the sugar, boil
five minutes, skim and pour into heated jelly glasses. Cover
and keep in a cold dry place.

Mrs. W. E. Brooks, Los Molinos, Cal.

Preserved Cherries

To a full pint of stoned cherries take one and one-fourth cups
sugar. Boil twenty minutes and turn out into a crock to cool.
When cold, put into jars. Boil only one quart of fruit at a time.

Miss Florence Adrian, Edinburg,?Ill.

Use Level Measurements Only. See Page 6.

JELUES, JAMS AND MARMALADES 121

Preservea Figs

Put ripe figs into a pan. Strew Larkin Soda thickly over the

figs, cover with boiHng water and stand aside until cool. Make

a syrup with one pound sugar and one quart water. When the

figs are cool take from soda-water and cook in syrup until clear.

Put into jars and seal. ^..^ , t> ^xr xtj t-

•* Mrs. James R. Wilkerson, Waldo, Fla.

Strawberry Preserves (Sun-cooked)

Weigh the strawberries, take as much sugar as fruit, put on

stove, bring to a boil, have large meat platters ready to put

fruit on and stand in the sun all day. The sun draws out the

water and the berries retain their full size. If the sun should

not shine all day, put out the fruit a second day, then put into

glass jars. One trial will convince any cook how delicious and

easy these preserves are. Cherries can be cooked likewise. If

it is not possible to put the fruit outside in the sun, cook for

five minutes and then seal, n/i tt u /- i t^

Mrs. Frank H. Godar, Louisville, Ky.

Pineapple and Strawberry Preserve

To one cup grated pineapple allow two cups strawberries and
three cups sugar. Boil for twenty minutes, fill jelly glasses;
seal when cold. ^^^ P L Myer, East St. Louis. III.

Rhubarb Conserve

Take six pounds rhubarb cut in small pieces, one pound sun-
dried figs cut in strips or put through food-chopper, one-half
pound English walnuts and five pounds sugar. Put the sugar
over rhubarb, leave over night; in the morning cook until
thick, then add figs. Cook another thirty minutes, add walnuts,
coarsely chopped, and remove from fire. Put into jelly glasses
and, when cold, cover with paraffin. Store in a cool, dark
place. This is delicious. ^^^ j, ^ ^^^^^^ Salamanca, N. Y.

Grape Conserve

Take ten pounds ripe grapes, separate skins from pulp, cook
pulp separately (just enough to separate seeds), put through
colander; then cook the pulp, skins and ten pounds of Larkin
Granulated Sugar together for twenty minutes. Grate the
rind from four or five oranges, peel off the white pith, add the
pulp and one pound of cut-up Larkin Seeded Raisins to the
grapes, cook twenty minutes, then seal tight. Delicious.

Miss Jean Hauser, Wilkes Barre, Pa.

Use Level Measurements Only. See Page 6.

122

JELLIES, JAMS AND MARMALADES

Plum Conserve

Use this rule for any fruit. Stew two and one-half quarts
plums with one and one-half cups water until very soft. Strain
through a colander, mash with a wooden spoon. Add as much
granulated sugar as you have pulp. Put through food-chopper
two oranges, one small lemon, one pound seeded raisins, one-
half pound walnut meats and one-half pound sun-dried figs.
Use rind of oranges and lemon as well as pulp. Cook all
together fifteen minutes, being careful not to burn. This is
delicious for sandwiches or to serve with Chicken or Turkey.

Mrs. R. Dubuc, Berlin, N. H.

Red Currant Conserve

Pick four pounds of red currants from the stems. Wash and

put them into a preserving kettle with one pound seeded

raisins cut in halves, three pounds sugar and four lemons.

Peel the lemons very thin, remove the white pith and seeds and

cut in thin slices. Boil to a thick jam. If you like spice, add

one teaspoon Larkin Cinnamon and one-half teaspoon Larkin

Cloves

Clara E. Cooper, Ashland, Mass.

Orange Marmalade

Shred one thin-skinned orange and one thin-skinned lemon
with a paring knife. Put into a New Idea Kettle (No. 210).
To each measure of shredded fruit take three of water, cover
and set aside for twenty-four hours. Put on fire and boil
fifteen minutes. Set aside for another twenty-four hours.
Measure contents in kettle. To every seven cups of pulp use
eight cups of Larkin Granulated Sugar (buy sugar in a twenty-
five pound bag). Boil until it jells which will be in about
twenty minutes, pour into jelly glasses, cover with paraffin.
One orange and one lemon with quantities given will make
seven glasses of marmalade at a cost of less than three cents

^ * Mrs. Edward Hiebel, Holyoke, Mass.

Grapefruit Marmalade

Slice very thin, one orange, one lemon and one grapefruit,
leaving out the bitter center of grapefruit. Add eight cups
water and set aside twenty- four hours. Boil twenty minutes
and set aside another twenty-four hours. Measure and add
an equal quantity of sugar and boil until it jells. This will
make one dozen glasses. For a delicious sherbet, add one pint
of good lemonade to two glasses of marmalade. Freeze.

Mrs. Charles Walker Schlagel, Des Plaines, III.

Use Level Measurements Only. See Page 6.

JELLIES, JAMS AND MARMALADES

123

Carrot Marmalade

Scald and rub the skin from a number of carrots. Then put
the carrots through the food-chopper. To each pint of the
pulp add the juice and grated rind of one lemon. Put into
a sauce- pan. For each quart pour over the mixture three and
one-half cups Larkin Granulated Sugar and let it stand all
night. In the morning boil until it is clear and appears suffi-
ciently cooked. Put into jelly glasses. This is a particularly
delicious marmalade and so economical that almost anyone

Miss Charlotte Bird, Ann Arbor, Mich.

Rhubarb Jam

Wash and cut up without removing the skin, seven pounds
rhubarb. Put into the kettle with five pounds sugar, one
pound seeded raisins and two oranges thinly sliced. Cook
until very thick taking care not to let it burn. Put into glasses

Pi n ri ^f*^ I

Mrs. M. Stott, Dormansville, N. Y.

Pear Chips

Eight pounds pears, six pounds Larkin Sugar, three lemons,
one quart cold water, one-eighth pound ginger root. Cut the
pears fine, grate the lemons and squeeze out the juice. Now
add the sugar, water and ginger root; cook slowly for three

Mrs. G. E. Larrabee, Binghamton, N. Y.

Quince Honey

Pare and grate five large quinces. To one pint boiling water
add five pounds sugar. Stir over fire until sugar is dissolved,
add quince and cook fifteen or twenty minutes. Turn into
glasses. When cold it should be about the color and consistency
of honey. ^^^ g ^ ^^^^^^ Fallston, Md.

Coffee Cleared with Egg

For six cups of boiled coffee mix three-fourths cup ground
coffee, one-third of the white of an egg and one-half cup cold
water in the coffee-pot. Pour over this one quart boiling water,
stir thoroughly. Boil three minutes. Stir again and stand
on back of stove, where it will not boil, for ten minutes. Be
careful to see that the coffee spout is free from grounds before
pouring. Never boil coffee furiously or the true flavor will be

Larkin Kitchen.

Coffee without Egg

Allow two tablespoons of coffee for each cup. Scald the coffee-
pot. Pour boiling water on the coffee and boil five minutes.
Set it back where it will keep hot, but not boil. Add a little
cold water; pour out a little coffee and pour back again, to
clear the spout. Or the coffee and cold water may be put
together in the pot over night and brought to the boiling point
in the morning. To use a Larkin Percolator is much the best
and easiest method. Larkin Kitchen.

Tea

Scald the teapot and use two teaspoons of tea to each pint of
boiling water; stir the tea and it is ready to serve. Never use
a metal pot for tea, as the tannic acid acts on the metal, making
the tea unwholesome. Larkin Kitchen.

Cocoa

Scald three cups milk in a Larkin Double-Boiler. Mix thor-
oughly three tablespoons Larkin Cocoa with two tablespoons
sugar, a few grains of salt and add, while stirring constantly,
one cup boiling water. Boil three minutes and pour into the
hot milk. Beat several minutes with a wire whisk or egg-beater.
This is called milling and will prevent a scum from rising. Flavor
with one-half teaspoon vanilla extract. Use whipped cream or a
marshmallow in each cup. ^ula Breeden, Haskell. Okla.

Use Level Measurements Only. See Page 6.

FRUIT JUICES AND BEVERAGES

125

Chocolate

Two ounces Larkin Unsweetened Chocolate, four tablespoons

sugar, one cup boiling water, few grains of salt, three cups

milk. Scald milk. Melt chocolate in small sauce-pan placed

over hot water, add sugar, salt and boiling water gradually,

when smooth, place on range and boil one minute; add to

scalded milk, and serve in chocolate cups with whipped cream.

One and one-half ounces sweet chocolate may be substituted

for the unsweetened chocolate. Being sweetened, less sugar

is required. , ..

^ Larkin Kitchen.

Grape Juice

Wash and stem grapes (Concords preferred). Measure, and
to every four quarts grapes before cooking, add one quart cold
water. Boil until soft. Remove from fire and when cool
enough to handle, strain through a coarse cloth twice to extract
juice. Measure again and to each quart of juice add one cup
of Larkin Granulated Sugar. Place on fire and boil ten minutes.
Remove and bottle at once. Seal air-tight with Larkin Paraffin

Wax

Mrs. Florence Hall, Natick, Mass.

Shrub

Almost any small fruits may be used for this, but raspberries
are particularly good. Berries that are not nice enough for
the table or those that are gathered damp may be used for this
syrup. Allow the berries to ferment, then strain and use one
cup of sugar to one quart of juice. Boil fifteen minutes, if not
sufficiently acid, add a little vinegar. Use two teaspoons to a

^ ■ Mrs. J. S. Mills, South Ashburnham, Mass.

Fruit Juice and Syrup

Secure perfectly ripe fruit, cook with about one-fourth as much
water as you have fruit. Press out the juice and strain as if
for jelly. Sweeten to taste and boil for twenty minutes in a
preserving kettle. If for syrup, use equal amounts of sugar
and juice. Have clean sterilized bottles standing in a pan of
boiling water and corks that will fit completely down inside
bottle mouths and one cup of melted Larkin Paraffin Wax.
Fill each bottle with the boiling juice to within one and one-
half inches of the top. Press down a heated cork until it touches
the juice and fill the remaining space above the cork with melted
paraffin, adding more as it hardens until a complete cap is
formed around the top of mouth. This will keep for any
length of time if stored in a cool, dark place.

Elizabeth Maroney, Melrose, Mass.
Use Level Measurements Only. See Page 6.

126 FRUIT JUICES AND BEVERAGES

Lemon Syrup or Fresh Lemonade

Boil one cup sugar and two cups water twelve minutes, add
one-third cup lemon juice to syrup. Dilute with ice-water as
needed. Good for picnics. For fresh lemonade put one tea-
spoon sugar into a glass; add the juice of one-half lemon. Stir
until sugar is melted. Fill glass with cold water and it is ready
to serve. Larkin Kitchen.

Fruit Punch

Make one quart strong tea (using Larkin Mixed or Ceylon Tea)
add sugar to hot tea. Make one-half gallon lemonade with
six lemons and four oranges. The oranges may be cut in small
pieces; add one can Larkin Pineapple cut in small pieces, one
bottle Maraschino cherries, one-half pound Malaga grapes with
seeds removed; sweeten to taste. This makes about one and
one-half gallons. Any fruit juice on hand may be used with
this. Serve very cold. ^^^ ^ ^ ^^^^^^^ S^^^^^^ ^^

Club-of-Ten Punch

Pour one pint of hot water over the grated rind of one lemon
and one pound of sugar. Boil five minutes. Strain, and while
still hot, slice into it two medium-sized bananas and three large
peaches (canned peaches may be used and put in v/hen cold).
Add a cup of grated pineapple (either fresh or canned), one pint
of canned cherries, the juice of seven lemons and two oranges.
Put a large block of ice in the center of the punch-bowl, add two
quarts of water and let stand two hours in a cool place. At the
last moment add a few fine strawberries. This will serve
twenty-five people. ^^^^ ^^^ ^^^^^^

Ice-Crccim Candy

Boil two cups sugar with one-half cup water, one tablespoon
vinegar, one tablespoon butter. Do not stir the mixture. Boil
until crisp when tried in cold water; when cooked add one-half
teaspoon vanilla extract. When cool pull until white, the
longer you pull the better the candy.

Miss Evelyn Whitney, Attleboro, Mass.
Chocolate Cream Candy

Two cups sugar, two-thirds cup milk, one tablespoon butter,

two squares chocolate (four tablespoons cocoa may be used

instead of chocolate), one teaspoon vanilla. Put butter into

granite sauce-pan; when melted add sugar and milk. Heat

to boiling point; then add chocolate and stir constantly until

chocolate is melted. Boil until a little dropped into cold water

will form a soft ball. Remove from fire, add vanilla, cool and

beat until creamy and mixture begins to sugar slightly around

edge of sauce-pan. Pour at once into a buttered pan, cool

slightly, and mark in squares. One-half cup nuts or raisins

may be added. iv/r o r. t- tm t

Mrs. R. Rommel, Elizabeth, N. J.

Cocoanut Bars

To one pound or two and one-half cups powdered sugar, use

the juice of one lemon, white of one egg, and make into a smooth

ball. Roll into a sheet one-half inch thick, sprinkle thickly

with Larkin Shredded Cocoanut; put one-half upon the other

and cut into bars. n* tt

Mrs. Haefner, Philadelphia, Pa.

Nut Loaf Candy

Two pounds granulated sugar, one and one-half cups Larkin
Corn Syrup, one-half cup boiling water, one-half pound English
walnut meats, whites of two eggs beaten light. Boil the sugar,
water and syrup until it hardens when dropped into cold water.
Pour slowly over the whites of the eggs. Stir in one-fourth
teaspoon Larkin Vanilla Flavoring Extract and the nuts; beat
until light. Then pour out and cut into squares.

Miss Reba Peters, Otterbein, Ind.

Use Level Measurements Only. See Page 6.

128

CANDIES

Candy Baskets

Take one cup sugar, one-half cup water, a pinch of cream of
tartar and stir together. Put on stove and boil (do not stir
after it is on the stove) until it cracks when dropped into cold
water. When it is almost done it becomes very bubbly. Pour
it out on a buttered slab and gradually work it into a ball or
lump, by folding the edges into the center. When cool enough
to handle, add one-fourth teaspoon Larkin Culinary Paste
Color moistened with one-half teaspoon Larkin Flavoring
Extract. Then pull and form into baskets making each a dif-
ferent shape. Butter the hands occasionally while pulling.
These quantities will make three small baskets. It is well to
keep in mind that these extracts and colors go together: When
wintergreen extract is used, color with red culinary paste.
When lemon use yellow; when spearmint use green; when
nutmeg, green and red mixed, using twice as much green as
red — you will then have gray; when orange use red and yellow;
when cinnamon use heliotrope; sassafras use very little yellow;
peppermint use no color. If you do not care to make the
baskets the recipe is equally good for candies. They may be
cut in strips or formed into small balls. For a children's party
the baskets make a delightful decoration or gift especially as
they are good to eat as well as to look at.

Mrs. Edward H. Schell, Harrisburg, Pa.

Fruit Candy

This is candy you can let the children make. Wash one cup
each Larkin Figs, Dates and Prunes; add one cup seeded
raisins and walnut meats. Put all through the food-chopper.
Mix thoroughly and it is ready to use. Form into small balls,
dip in melted chocolate and place on waxed paper to dry.
Cherries, nuts, pieces of candied pineapple may all be used
for the center; if fillings are used you may then call them Sur-
prise Balls, others may be dipped in fondant used for making
candy baskets. This fruit is also delicious as a sandwich

"'""S- Cecelia Hahn, Wabash, Ind.

Cream Caramels

One-half cake or four ounces Larkin Unsweetened Chocolate,
one pound Larkin Powdered Sugar, one scant cup milk, one-
half cup butter. Boil these together from five to eight minutes
or until the mixture scrapes off white from the side of the pan.
Take from fire, add one teaspoon vanilla and beat hard until
it thickens, pour into well-greased pan and when nearly cold
cut m squares. ^^^ Henry M. Buettner, Baltimore, Md.

Use Level Measurements Only. See Page 6.

CANDIES

129

Fondant

Two and one-half pounds sugar, one and one-half cups boiling
water, one-fourth teaspoon cream of tartar. Stir ingredients
together, heat slowly to boiling point; then boil without stirring
until a soft ball will form when dropped into a little cold water.
Pour fondant into a shallow pan, flavor with any Larkin Flavor-
ing Extract, let stand a few minutes to cool but not long enough
to become hard around the edge; stir with a wooden paddle
until white and creamy. It will quickly change from this
consistency and begin to lump, when it should be kneaded with
the hands until perfectly smooth.

Put into a bowl, cover with oiled paper and stand aside for
twenty-four hours if possible. It will then be found easier
to use. Always make fondant on a clear, dry day. Cream
Nut Bars, Cream Mints and various candies may all be made
with this fondant. Shirley M. Shaffer, Oil City, Pa.

Cocoanut Fudge

Two cups sugar, two-thirds cup milk, put into a sauce-pan
and cook over moderate fire until a little dropped into cold
water will form a soft ball. Remove from fire, add two table-
spoons butter, cool and add one teaspoon vanilla extract,
one-half cup shredded cocoanut and one-half cup chopped
walnuts. Beat all together until the mixture begins to thicken,
then spread upon buttered tin to thickness of one-half inch.
Cut into squares. ^^^ George W. Quint, Gray, Maine.

Peanut Butter Fudge

Cook together two cups granulated sugar, two tablespoons
peanut butter and one-half cup milk until it forms a soft ball
when dropped into cold water. Add one-half teaspoon Larkin
Vanilla Flavoring Extract, cool and beat until creamy. Pour
onto a buttered pie-plate and when nearly cold cut in small
squares. ^^^^ ^ q Caslan, Washington, D. C.

Pinoche or Divinity

Take two pounds or four cups Larkin Brown Sugar, one cup
milk, one-half cup butter, one cup walnuts chopped fine (or any
other nuts), one-half teaspoon salt. Boil the sugar, milk, butter
and salt until it forms a soft ball in cold water. Remove from
stove, add one teaspoon vanilla, cool, add the nuts and beat until
nearly hard. Pour into buttered pans, mark off in squares when
cold. For divinity pour the boiling syrup over the stifitly-beaten
whites of two eggs, add nuts and vanilla and beat until mixture
will stand alone. ^^^^^ ^ Rommel, Elizabeth, N. J.

Use Level Measurements Only. See Page 6.

130

CANDIES

Sultana Caramels

Two cups Larkin Sugar, one-half cup milk, one-fourth cup
molasses, one-half cup butter, two squares Larkin Chocolate,
one teaspoon vanilla, one-half cup English walnut or hickory
nut meats cut in pieces, two tablespoons Sultana raisins. Put
butter and chocolate into a sauce-pan ; when melted, add sugar,
milk and molasses. Heat to boiling point, and boil seven
minutes longer. Remove from fire, beat until creamy, add
nuts, raisins and vanilla; pour at once into a buttered tin.
Cool slightly and mark in squares.

Mrs. Frank L. Hinds, Northampton, Mass.

Larkin Mints

Put one cup cold water into a sauce-pan, add four cups granu-
lated sugar and one tablespoon butter. Boil without stirring
until it forms a soft ball when dropped into cold water. Take
from fire and cool slightly; add one-half teaspoon each of
peppermint and apple-green culinary paste. Beat until creamy.
Drop by teaspoonfuls on waxed paper. Make the same quan-
tity again and color pink, flavor with Larkin Wintergreen.
These mints are delicious to serve after a heavy meal or with
afternoon tea. ^^^ j^^^ McKee, Moriah Center, N. Y.

Marshmallows

Take two cups granulated sugar, add six tablespoons water,
stir over a moderate fire until it boils, then boil without stirring
until a little dropped into cold water will form a soft ball.
Have ready two tablespoons Larkin Gelatine soaked in six
tablespoons cold water about ten minutes. Pour into the
candy and stir and beat until thick. Flavor with Larkin
Vanilla or Orange Flavoring Extract; pour into a dish well
powdered with pulverized sugar and spread to the thickness
of one inch, sprinkle with the powdered sugar and put in cool
place over night. Then cut into squares with knife that has
been dipped in boiling water, dip edges in the sugar and pack
in boxes lined with Larkin Waxed Paper.

Miss Annie E. Graybill, Buchanan, Va.

Children's Rciisin Candy

One cup powdered sugar, two tablespoons Larkin Cocoa, two
tablespoons melted butter and enough boiling water to mix
stiff. Flavor with one-half teaspoon vanilla. Take a little
of the mixture on the end of a teaspoon and form into a ball,
taking two raisins to each ball and press together until nearly
flat. If white candy is preferred leave out cocoa.

Mrs. p. E. Monroe, South Weymouth, Mass.

Use Level Measurements Only. See Page 6.

CANDIES

131

Vinegar Taffy

Two cups granulated sugar, one-half cup hot water, two table-
spoons butter. Place on fire, when it comes to a boil add five
tablespoons acid vinegar. Boil until brittle when tested in
cold water. Pour into buttered pan until cool enough to pull.

Mrs. Henry Davis, New Decatur, Ala.

Larkin Cocoa Caramels

One cup Larkin Molasses or Corn Syrup, one cup brown sugar,
one cup milk, three tablespoons butter, one-half cup cocoa, one
teaspoon vanilla. Boil sugar, molasses, milk and cocoa until
it forms a hard ball in cold water. Add butter and vanilla
when nearly done. Cut when cool.

Mrs. Henry M. Buettner, Baltimore, Md.

Ham Sandwich Filling

One cup or one-half pound chopped ham, enough good vinegar
to moisten well, one tablespoon Larkin Peanut Butter, a few
drops of Larkin Celery Flavoring Extract, pepper and salt to
taste. Mix well and you will have the best ham sandwich
you ever ate. ^^^ ^ L. Umbarger, Konnarock, Va.

Cheese Olive Sandwiches

One-fourth can Larkin Pimentos, one ten-cent cream cheese
(little snappy), twelve soda crackers, six Larkin Olives, one
medium-sized onion. Put all these through a Larkin Food-
Chopper, mix with Larkin Salad Dressing. Season with pepper
and salt, spread on thin slices of bread with a lettuce leaf
between. ^^^ ^ g Smith, Fostoria, Ohio.

Pimento Cheese Sandwiches

One small can Larkin Pimentos, one pound Larkin Cream
Cheese, one very small onion, put all through the meat-chopper.
Mix with boiled salad dressing. Spread between thin slices
of bread and butter. ^^^ ^^^ ^^^^^^^ p^^^^^^^ I^^^

Roquefort Cheese Sandwiches

One-half pound Roquefort cheese, one cream cheese, one bottle
Larkin Stuffed Olives, one small onion, one head celery, three
green peppers, one-half cup butter. Grind all together in
Larkin Food-Chopper and serve between crackers or sliced
bread. Half these quantities make enough for a large crowd.

Mrs. Charles Kelsey, St. Johnsville, N. Y.

American Cheese Sandwiches

Cream the yolk of a hard-boiled egg with a tablespoon of
melted butter, add a little salt, white pepper and mustard
and one-quarter pound grated cheese; stir in a scant tablespoon
of vinegar and spread between thin slices of bread with a lettuce
leaf or cress. ^^^ j^^^ Carper, Franklin, Nebr.

Use Level Measurements Only. See Page 6.

SANDWICHES

133

Larkin Sandwiches

Put six hard-boiled eggs and six Larkin Sweet Pickles through
Larkin Food-Chopper. Mix thoroughly, add two tablespoons
Larkin Peanut Butter, salt and pepper to suit taste. Then add
Larkin Prepared Mustard and a little vinegar to the consis-

^ ^ ^* Miss Maude Briles, Fairmount, Ind.

Scrambled-Egg Sandwiches

Chip left-over ham and one small onion in small pieces, then
add it to one well-beaten egg and fry in butter. Salt and
pepper to taste. This makes a fine sandwich.

Mrs. Wm. R. Treon, TuRBOTvn.LE, Pa.

Pork and Bean Sandwiches

Cut thin slices from a loaf of brown bread, butter and put
crisp lettuce leaves with a teaspoon of Mayonnaise dressing
on one slice. On the other spread a layer of pork and beans
which have been mashed until smooth. Put slices together
and wrap each sandwich separately in waxed paper. Delicious
for school or picnic lunches.

Mrs. Pearl M. Hacker, Council Bluffs, Iowa.

Peanut Sandwich Filling

Mix Larkin Peanut Butter with a small amount of Larkin
Prepared Mustard, add a little cream or Larkin Evaporated
Milk. The proportions may vary to suit the taste. Spread
on thinly-sliced graham bread, cut cross-wise and serve on
lettuce leaves or decorate with parsley or cress.

Mrs. Eric H. Lindquist, Stromsburg, Nebr.

Sweet Peanut Sandwiches

One-half cup grated maple sugar, one-fourth cup finely-chopped
peanuts, one tablespoon rich sweet milk. Mix well and spread
between thin slices of graham or plain bread.

Mrs. a. B. Gracia, New Bedford, Mass.

Fruit Sandwiches

One pound each Larkin Dates and English walnuts, three
tablespoons sweet cream. Put both dates and nuts through
meat-chopper using the fine knife. Mix until smooth adding
a tablespoon of cream as needed. Makes about four dozen
sandwiches and filling will keep a long time in cool weather.
Used with whole-wheat bread makes delicious sandwiches.

Mrs. Cliff Harris, Maxwell, III.

Use Level Measurements Only. See Page 6.

134

SANDWICHES

Sardine Sandwiches

Take one small can Larkin Sardines, the juice of a small lemon
and one tablespoon salad dressing. Mix in a bowl with a
fork; spread on bread or Larkin Soda Crackers. Fine for
outings or company. ^^^ ^ T. Walsh, Brooklyn, N. Y.

Tomato and Onion Sandwiches

Cut very firm tomatoes into slices as thin as possible without
breaking and wafer-like slices of very white onions. Season
with salt and Larkin Cayenne Pepper, add a dash of Larkin
Salad Dressing. Put between crisp Larkin Saltines.

Catherine Nehan, Geneseo, N. Y.

Fig Filling for Sandwiches

Chop fine six preserved figs and one-half cup walnuts and mix
with enough Larkin Raspberry Jam to spread well. Butter thin
slices of Larkin Brown Bread, spread with the filling and cut the
slices m quarters. Florence C. Thayer, Stoneham, Mass.

INDEX

135

PAGE

^merican Cheese Sandwiches 132

Angel Food 78

Apple Cake, Dutch 65

Apple Fritters 24

Apple Jelly 120

Apple Pudding 89

Apple Sauce 109

Apple Sauce Cake 77

Apple Tapioca 93

Apples, Baked 96

ganana Pie 103

Banana Salad 46

Bavarian Cream 95

Beans, Baked 38-39

Beans, Canned 119

Bean Salad 42-43

Bean Sandwiches 133

Bean Soup 10

Beef Broth with Vegetables 9

Beef Fritters 23

Beef Loaf 21

Beef, Minced 30

Beef, Roast 20

Beef Steak Pudding, English 21

Beef with Tomatoes 29

Beet Relish 117

Beverages and Fruit Juices. 124 to 126

Birthday Cake 77

Biscuits 61-62

Blackberry Cake 79

Blanc Mange, Raspberry 95

Blushing Bunny 57

Bordeaux Sauce 114

Boston Cookies 85

Bread 58-59

Bread and Rolls 58 to 65

Bread-Crumb Griddle-Cakes 67

Brown Betty 94

Brown Bread 60

Buckwheat Cakes 67

Buttermilk Pie 106

Butter Scotch Pie 105

(^abbage, Boiled 35

Cabbage, Filled Leaves 28

Cabbage Salad 41

Cabbage. Stuffed 29

Cakes 69 to 83

Candie? 127 to 131

Candy Baskets 128

Canned Fruits and Vegetables. 118-119

Caper Sauce 1 10

Caramel Frosting 82

, PAGE

Caramel Pudding 92

Caramels 128-130-131

Carrot Marmalade 123

Carrot Pie 105

Cheese Balls 56

Cheese Fingers 57

Cheese Fondu 56

Cheese Olive Sandwiches 132

Cheese Puff 56

Cheese Straws 101

Cherries, Preserved 120

Cherries, Sweet Pickled 115

Cherry Olives US

Cherry Salad 45

Chess Pie 106

Chicken, Creole Style 27

Chicken Cutlets 30

Chicken, Fried 26

Chicken, Maryland 27

Chicken Pie 27

Chicken Pot-Roast with Dumplings.27

Chicken Salad 43-44

Chili Con Carni 23

Chili Sauce 114

Chocolate 125

Chocolate Cake 76

Chocolate Cookies 87

Chocolate Cream Cake 74

Chocolate Cream Candy 127

Chocolate Filling 80

Chocolate Frosting 80

Chocolate Mousse 99

Chocolate Nut Cake 76

Chocolate Pie 106

Chocolate Pudding 90

Chocolate Sauce 112

Chop Suey, American 23

Chow-Chow 117

Chowder 12-13

Christmas Cake 70

Christmas Cookies 86

Clam Chowder 12

Clam Pie 18

Clam Soup, Cream of 13

Clarify Fat, To 7

Club-of-Ten Punch 126

Cocoa 124

Cocoa Angel Cake 78

Cocoa Caramels 131

Cocoa Tea Cake 74

Cocoanut Bars 127

Cocoanut Frosting 80

Cocoanut Fudge 129

Cocoanut Pie 103-105-107

Cocoanut Pudding 90

Codfish Balls 15

136

INDEX

PAGE

Codfish, Creamed 16

Codfish Fritters 16

Codfish Loaf 15

Coffee 124

Coffee Cake 64-65-74

Coffee Cornstarch 94

Coffee Ice-Cream 98

Combination Salad 41

Cookies 84 to 87

Corn, Canned 119

Corn Chowder 12

Corn Fritters 35

Corn-Meal Bread 60

Corn-Meal Gems 61

Corn-Meal Griddle-Cakes 67

Corn Oysters 35

Corn Pudding 36

Corn Salad 115

Corn Soup, Cream of 11

Cornstarch Cake 73-74

Cranberry Pudding 91

Cranberry Sauce 109

Cream Cake 72

Cream Caramels 128

Cream Frosting 82

Cream Pie 103

Cream Puffs 72

Cream Sauce 109

Creamy Dressing 48

Croutons 8

Crumb Cake 79

Crust Cake 101

Cucumber Pickles 116

Cucumber Relish 116

Cucumbers, Canned 115

Currant Conserve 122

Currant Pie 104

Custard Macaroni 53

Custard Pie 103

Custard Sauce Ill

J)ainty Dessert 96

Date Cookies 87

Date and Nut Pudding 91

Date Pie 104

Desserts 89 to 99

Divinity 129

Doughnuts 88

Drawn Butter Sauce 110

Dressings, Poultry and Meat... 27-28
Dressing, Salad (see Salads.)
Dumplings 22

Economical Meat Dish 29

Egg and Crumb, To 7

Eggless Cookies 86

Eggs 50 to 52

Egg Sauce 110

PAGE

pat, To Test, Clarify, Try Out 7

Fig Filling for Cake 83

Fig Filling for Sandwiches 134

Fig Pie 104

Figs, Preserved 121

Fillings, Cake 80 to 83

Fish 14 to 18

Fish, Baked 15

Fish, Boiled 14

Fish, Broiled 14

Fish Chowder, Imperial 12

Fish, Fried 14

Fish, Planked 14

Foamy Sauce 112

Fondant 129

Fourth-of-July Cake 75

French Dressing 48

French Pastry 77

French Toast 66

Fricasseeing 7

Fritters, Apple 24

Fritters, Beef 23

Fritters, Corn 35

Frostings and Fillings 80 to 83

Frozen Desserts 97 to 99

Fru
Fru
Fru
Fru
Fru
Fru
Fru
Fru
Fru
Fru
Fru

t Cake 71

t Candy 128

t Cream with Gelatine 98

t Filling 80

t Juice and Syrups 125

t Mousse 99

t Punch 126

t Salad. 44-45

t Sandwiches 133

t Sauce 112

ts. Canned 118

Fudge.

129

(^erman Pancakes 68

Gingerbreads 84

Gold Cake 73

Golden Fleece, Southern 57

Graham Bread 59

Graham Cookies 85

Graham Pudding 92

Grape Conserve 121

Grapefruit Marmalade 122

Grape Juice 125

Griddle-Cakes 66-67

J^am, Boiled 24

Ham, To Cure 26

Ham, Deviled 25

Ham, Fried 24

Ham Sandwich Filling 132

Ham Surprise 31

Hard Sauce 112

Hash, Chicken 31

INDEX

137

PAGE

Hash, "Different" 29

Hash, Michigan 30

Hash, Savory 31

Hermits 86

Hot Minnesota Pickle 114

Hot Water Frosting 82

Jce-Cream and Sherbets 97 to 99

Ice-Cream Cake 74

Ice-Cream Cand}' 127

Icings 81-82-83

Indian Tapioca 93

Tarn Cake, English 74

"^ Jams (see Jellies.)

Jellies, Jams & Marmalades. 120 to 123

Jelly Cookies 85

Jelly Roll 79

J^arkin Sandwiches 133

Larkin Special 36

Layer Cake 71

Lemonade 126

Lemon Cheese 101

Lemon Crumb Pie 102

Lemon Filling 81

Lemon Icing 81

Lemon Pie 102

Lemon Sauce Ill

Lemon Sherbet 98

Lemon Sponge Pie 101

Lemon Syrup 126

Lemon Tarts 102

Lentil Croquettes. 39

Lentil Soup 9

Lentil Stew 40

Lentils, Baked 39

Loaf, Beef 21

Loaf, Meat 21

Loaf, Veal 26

Lobster Salad 46

Lobster Wiggle 18

]yjacaroni & Cheese Dishes. .53 to 57

Macaroni with Cheese 54

Macaroni, Custard 53

Macaroni, English Style 54

Macaroni, Italian Style 54

Macaroni with Meat 54

Macaroni, Nilson 55

Macaroni and Oysters 55

Macaroni and Salmon 55

Macaroni with Sausage 55

Macaroons 78

Madeira Cake 79

Maple Cream Sponge 96

Maple Icing 83

Maple Syrup Cream 99

Marguerites 78

PAGE
Marmalades (see Jellies.)

Marshmallow Dessert 95

Marshmallow Filling and Frosting. 81

Marshmallow Pudding 90

Marshmallows 130

Marshmallow Salad 44

Mayonnaise Dressing 48

Measure, How To 6

Meat Loaf 21

Meat Relish 46-47

Meats and Poultry 19 to 31

Meat Soups 8

Melba Filling 82

Milkless, Eggless, Butterless Cake. 75

Milk Sherbet 98

Milk Toast 66

Mince-Meat 107-108

Minnehaha Filling 80

Mints, Larkin 130

Miscellaneous Salad 43

Mixed Pickles 115

Mocha Frosting 81

Mock Cherry Pie 105

Mock Cream Sauce 112

Mock Marshmallow Frosting 81

Mock Mince Pie 108

Molasses Cake 73

Molasses Cookies 85

Mother's Dressing 49

Muffins 63-64

Mustard, Cooked French 113

Mustard Pickles 116-117

Mutton Broth 9

J^ew Idea Ice-Cream 97

New Orleans Cakes 76

Nut Bread 61

Nut Loaf Candy 127

Qatmeal Bread 60

Oatmeal Cookies 86

Olive Oil Pickles 116

Omelets 50-51

Onion and Potato Hash 32

Orange Dessert 95

Orange Ice-Cream 98

Orange Icing 82

Orange Marmalade 122

Orange Sauce Ill

Oysters au Gratin 17

Oysters, Creamed 17

Oysters, Fried 17

Oyster Soup 13

pancakes 68

Parsnips and Carrots 34

Pastry and Pies 100 to 108

138

INDEX

PAGE

Peach Sherbet. 99

Peaches, Sweet Pickled 115

Peanut Butter Fudge 129

Peanut Butter Griddle-Cakes 67

Peanut Butter Pin- Wheels 101

Peanut Butter Sauce 109

Peanut Cookies 87

Peanut Dressing 48

Peanut Sandwiches 133

Peanut Soup, Cream of 11

Pear Chips 123

Peas, Baked 34

Peas, Canned 119

Peas in Turnip Cups 34

Pea Soup 9

Pepper Relish. 114

Peppers, Spanish 37

Peppers, Stuffed 38

Pickles and Preserves 113 to 117

Pie Crust 100

Pies 100 to 108

Pigs in Blankets 17

Pimento Cheese Sandwiches 132

Pineapple Filling 83

Pineapple Pie 105

Pineapple Salad 45

Pineapple and Strawberry Preserve. 121

Pineapple Tapioca 93

Pinoche 129

Plum Conserve 122

Plum Pudding 90-91

Pop Overs 63

Pork and Bean Sandwiches 133

Pork Cake 76

Pork Chops, Baked 23

Pork, Roast 23

Pork, Salt with Gravy 24

Pork Sausage 25

Pork Sausage with Tomatoes 25

Potato Cake 75

Potato Fritters S3

Potato Pancakes 68

Potato Patties 32

Potato Puffs 33

Potato Salad 41

Potato Soup 10-11

Potatoes au Gratin 32

Potatoes, Cheese 32

Potatoes, Escalloped 32

Potatoes, Stuffed 33

Potatoes, Walnut Sweet 33

Poultry 26-27-28

Pound Cake 72

Preserves (see Pickles.)

Prune Jelly 96

Prune Pie 104

Puddings 89 to 94

Pumpkin Pie 108

Punch 126

PAGE

Queen Pudding 89

^ Quick Soup 9

Quince Honey 123

■p abbit en Casserole 28

Rabbit, Fried 28

Rabbit, Roast 28

Raisin Candy 130

Raisin Cookies 87

Raisin Filling 81

Raisin Nut Loaf 61

Raisin and Rhubarb Pie 103

Raisin Turnovers 100

Rarebit, Welsh 56

Rhubarb Conserve 121

Rhubarb Jam 123

Rhubarb-Lemon Pie 102

Rhubarb Pudding 92

Rice, Baked 37

Rice, Boiled 36

Rice Croquettes 37

Rice Jelly Sponge 96

Rice and Meat 30

Rice and Pimentos 37

Rice Pie 105

Rice Pudding 92-93

Rice, Steamed 37

Rice, Turkish 30

Rolls 62

Roquefort Cheese Sandwiches. . . 132

Rye and Raspberries 95

Rye Griddie-Cakes 67

galad Delight 43

Salads and Dressings 41 to 49

Salmagundi . . . , 31

Salmon Chowder 13

Salmon Croquettes . 17

Salmon Loaf 16

Salmon Salad 44

Salmon Soufflfe 16

Sandwiches. 132 to 134

Sardine Sandwiches 134

Sauces, (Meat and Fish). ... 109-110

Sauces, (Pudding) 111-112

Sauerkraut, Larkin 24

Sausage Meat.' 25

Sausage Rolls 25

Sauteing 7

Scones 64

Scrambled Egg Sandwich 133

Sea Foam Pudding 90

September Salad 46

Shad, Baked 15

Sherbets (see Ice-Cream.)

Shortcake, Strawberry 94

Shrimp in Ramekins 18

Shrub 125

INDEX

139

PAGE

Slaw 42

Snow Pudding 92

Soups 8 to 13

Sour Cream Raisin Pie 103

Sour Milk Griddle-Cakes 66

Southern Spoon Bread 60

Spice Cake 77

Spice Cookies 85

Sponge Cake 73

Stale Cake Pudding 91

Steak, Broiled 19

Steak, Hamburg 20

Steak, Nut 22

Steak, Spanish 20

Steak, Swiss 20

Stew, Beef 22

Strawberry Preserve 121

Strawberry Shortcake 94

Suet Pudding 89

Sugar Cookies 87

Suggestions for Salads 49

Sultana Caramels 130

Sweetbreads 26

'paffy. Vinegar 131

Tapioca, Apple 93

Tapioca Cream 94

Tapioca, Indian 93

Tapioca, Pineapple 93

Tapioca Pudding 93

Tarts 102

Tea. 124

Thanksgiving Pudding 91

Toast and Griddle-Cakes 66 to 68

PAGE

Tomato Bouillon 11

Tomato Cakes 36

Tomato Catsup 113

Tomato Mince-Meat 108

Tomato and Onion Sandwiches. ..134

Tomato Pickles 114

Tomato Salad 41-46

Tomato Sauce 109

Tomato Soup 11-12

Tomato and String Bean Salad .... 47

Tomatoes, Canned 119

Tomatoes, Fried 36

Tomatoes and Rice 36

Try Out Fat, To 7

Turnips, Boiled 33

■yanllla Sauce ..Ill

Veal, Jellied 22

Veal Loaf 26

Veal, Roast 26

Vegetable Chowder 12

Vegetable Salad 41

Vegetables 32 to 40

Vinegar Frosting 83

Vinegar Pie 107

Waffles 68

Watermelon Cake 75

Watermelon Rind Pickle 113

Wedding Cake 70

Weights and Measures 6

Welsh Rarebit 56

White Grape Salad 45

Good Results in Cooking

Good recipes produce good results only when good materials
are used.

Good materials are not necessarily those that cost the most, for
often you will pay the highest price for materials of inferior grade.

Many good recipes are often condemned because of the use of
poor materials. Therefore be sure that the materials you use are
good quality, that the flavoring extracts or spices are full strength
and that the utensils used are the proper ones.

Use Larkin Products

You will have better results, greater satisfaction and at the
same time effect a noteworthy saving if you always use Larkin
Products.

Pure Foods

Larkin Pure Foods are of the high- Powder is made of the purest materials,

est quality, always fresh, full-weight, It combines the highest baking effi-

clean and wholesome. ciency with excellent keeping properties

Our Flavoring Extracts are the high- and may always be depended on to

est concentrations, our Pure Ground g»ve uniform results. Always use

Spices the fullest strength. Our Maca- Larkm Bakmg Powder,
roni, Egg Noodles, Corn Starch, Tapi- Larkin Teas are of superior quality,

oca, Shredded Cocoanut, Gelatine and They offer the opportunity to secure

Chocolate are articles of exceptional delicious tea at a great saving,
merit with which delicious dishes can All the other Larkin Pure Foods

be prepared. are of the same high quality as those

Quality in Baking Powder is of vital here mentioned. It is wise economy

importance. On it depends success to keep your pantry well stocked with

or failure in baking. Larkin Baking these excellent Products.

Kitchen Cutlery

Every capable housewife knows ment of high-grade kitchen knives

how essential it is to have in her kitchen that will give complete and lasting

well-made cutting implements with satisfaction.

keen and lasting edges. Larkin House- A Larkin Food -Chopper will add

hold Cutlery offers a splendid assort- greatly to the eflBciency of the kitchen.

You Get Extra Value

Remember, when you buy Larkin Products you get Merchan-
dise-Bonus which gives you double or almost double value for
your money.

Before you buy an article at the store, look through your
Larkin Catalog — see whether you can buy it as a Larkin Product
at Factory-to-Family price or get it without extra expense as Larkin
Premium Merchandise.

"See First If Larkin Sells It

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