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CjQBfRIGlfr OEBOSIC
The Ne^sv Home
1922
Copyright 1922
Published By
The Illinois State Register
Springfield, Illinois
I'Lililislii'il to order as \Miiiti'd in special editidiis
SEP -5 1922 ©CUflf^soss
The ncu) Home Cook Book.
/Y5-
Bread
The Staff of Life.
Probably no food is more generally used than bread,
and to be able to make a perfect loaf is the ambition of
every woman who aspires to cook well.
One essential for good bread is good yeast. Tliis is
in different forms — one of which is
Compressed Yeast.
This is a very convenient and reliable lorm. It is
very quick and satisfactory but will not keep long. In
just a day or so it begins to die.
Dried Yeast.
This may be kept for some time and by soaking be-
fore mixing gives very good results.
Home Made Yeast.
This is a mixture of flour, water and potatoes with
dry yeast as a starter and probably is one of the best
yeasts used; but one must remember that yeasts are
plants and all vessels used for it must be kept very clean
or bacteria will form and give the bread a very unpleasant
flavor.
Yeast plants grow best at a temperature of 77° to 95°
F. A lower temperature retards the growth while a
higlier kills the plants, thereby spoiling the bread. So
the temperature of the dough is very important.
The yeast, as it grows, digests the flour and sugar
by means of a fluid which it secretes and changes them
into alcohol and carbon dioxide gas. The alcohol is
driven out by the heat of the Qven, the gas expands mak-
ing the bread light and porous, and the yeast is killed.
Another essential is good flour. Flour is made by
grinding grain; wheat flour being the most important
in Europe and North America, and containing five food
elements : water, protein, fat, carbohydrates and ash.
The protein is chiefly in the form of gluten which
stretches and expands, holding the air and gas, forming
the frame work of the bread, and hardens when baked.
Flour from winter wheat is whiter and smoother,
more like corn starch, and contains little gluten. This is
soft wheat or pastry flour. When squeezed in the hand
it retains the imprint of the fingers.
Flour from spring wheat is creamy color, feels gran-
ular, and if squeezed in the hand will fall apart as the
hand opens. This contains more gluten and is known as
''strong" flour.
A good bread flour contains a larger per cent of
gluten, is creamy in color, granular to the touch and ab-
sorbs more moisture than a poor one.
Sugar is another ingredient of bread. It is food for
the yeast and shortens the time for rising, but too much
sugar causes toughness of both crust and crumb. About
2 teaspoons to the loaf should be used.
Salt, another ingredient, gives flavor to the bread,
but a large quantity retards the growth of the j^east.
1 cup liquid (scalded milk or water).
2 teaspoons sugar.
1 teaspoon salt.
2 tablespoons lard or butter.
1/4 cake yeast.
6 cups flour (or more).
This makes one medium sized loaf.
Break up the yeast and put to soak in about two
tablespoons of warm water. Add the sugar to the warm
milk or water, add the dissolved yeast and about half of
the flour. Beat until smooth. This is sponge. Cover
this and let stand in a warm (about 88°) place until full
of bubbles. Now add the salt, shortening, and enough
flour to make a smooth elastic dough. Turn on a well
floured board and knead, adding more flour if necessary.
Too much flour makes the bread hard, but enough to keep
the dough from sticking to the hands is necessary. Place
the dough in a greased bowl, cover with cloth and let
stand in warm place until doubled in size. It may then
be kneaded and made into loaf or placed back in bowl, let
rir'e again and then made into loaf. (The latter gives
better results.)
A greased pan about 9x4 inches is used. When the
loaf rises to twice the size it is ready to bake.
Test the oven with a piece of luhite paper. It should
turn a gulden brown in 5 minutes. Bake from 45 to 60
minutes. It should brown in the first 15 minutes and
heat should be lowered the last 20 minutes. If coal fire
is used, have enough fuel in stove when bread is placed
in oven to avoid replenishing fire until bread is removed.
When loaf is removed from oven place so air may
circulate on all sides of it. When cool place in tin or
stone jar which should be scalded often.
Bread sliced lengthwise of loaf is much better than
when sliced crosswise.
Bread.
Sponge.
1 cake yeast foam
1 quart lukewarm water
2 tablespoons salt
2 tablespoons sugar
2 tablespoons lard
flour
Put yeast to soak in Mi cup wann water in afternoon,
set sponge at night and make stiff as can be stirred with
spoon, set to rise over night in warm place.
In morning, sift flour, add sponge, salt, sugar, lard
and water and mix with spoon until stiff, then knead in
flour with hands and then knead on boara until very
smooth. Let rise in greased pan, knead down and let rise
agam, form into loaves and let rise again until twice the '
height. Bake from 45 to 60 minutes.
Coffee Cake.
2 cups sponge
1 cup milk
1 cup sugar
1 cup shortening
1 cup seedless raisins
1 teaspoon salt
flour
When making bread, n^serve about 2 cups sponge.
Heat 1 cup milk and to this add 1 cup of sugar and 1 cup
of shortening. This cools the milk enough to add it to the
sponge. Into this put the raisins and enough flour with
the salt sifted in to make a stiff batter. Let rise, then make
into loaves 1 inch thick. Let rise to twice the height.
Paint top with paste made of 1 part cinnamon, 3 parts
sugar and enough cream to make thin paste.
Bake in slow oven thirty minutes.
Parker House Rolls. No. 1.
About 1 loaf dough
1 cup sugar
1/2 cup butter
3 eggs
flour
For 20 Rolls use about as much lightbread dough as
you would use for a loaf, add 1 cup sugar and I/2 cup but-
ter and 3 eggs. Mix and add enough to inake like bread
dough. Set in warm place to rise. When light make into
flat biscuits, butter tops and turn in halves. When light
bake in moderate oven 20 minutes.
Parker House Rolls. No. 2.
1 cake Fleishmann 's yeast
1 pint milk scalded and cooled
4 tablespoons lard or butter
2 tablespoons sugar
3 pints sifted flour
1 teaspoon salt
Dissolve yeast and sugar in luke wami milk, add
lard or butter and V/. pints flour. Beat until perfeetlv
smooth. Cover and let rise in warm place 1 hour Then
add remainder of flour and salt. Cover and let rise in
warm place until double in bulk. Then roll V4 inch thick
brush over with butter, cut with 2 inch biscuit cutter'
crease thru center heavily with dull edge of knife, fold
over and place in well greased pans 1 inch apart ' Let
rise until light and bake 10 minutes in hot oven.
Cinnamon Rolls.
3 cups sponge
2 eggs
1 cup sweet milk
1 cup sugar
1 cup lard
^ Mix well, roll out, sprinkle with brown sugar and
cinnamon. Roll this like jellyroll and slice off in % inch
slices. Place these in well greased pan and when lio-ht
bake in moderate oven 20 to 30 minutes. *
Cream Biscuits.
1 quart flour
2 teaspoons baking powder
1 tablespoon butter or lard
V2 teaspoon salt
1 cup cream
Sift flour, baking powder and salt together twice,
work in shortening and cream. Roll about % inch thick,
cut and bake m quick oven.
Sour Milk Biscuits.
1 cup sour milk
1 teaspoon salt
flour
3 tablespoons shortening
V2 teaspoon soda
1 teaspoon baking powder
Stir soda in milk and baking powder in Hour.
Buns.
1 cup sponge
1 cup warm water
V2 teaspoon salt
y2 cup sugar
^ cup lard
flour
Leave out cup of sponge in morning, at three o'clock
add the other ingredients and make stiff dough. Let
r*se until bed time. Make into rolls, place in greased pans
1 inch apart. Let rise until nioniing. Bake 15 minutes in
very moderate oven.
Corn Meal Gems.
% cup corn meal
1 cup flour
3 teaspoons baking powder
1 tablespoon sugar
1 tablespoon melted butter
1 teaspoon salt
% cup milk
legg
Mix and sift dry ingredients, add milk gradually, egg
well beaten and melted butter, bake in hot oven in butter-
ed gem pans, twenty-five minutes.
Corn Bread.
2 cups sour milk
IMi cups corn meal
Vo cup flour
2 tablespoons lard
1 teaspoon soda
V2 teaspoon baking powder
1 teaspoon salt
1 egg
* Beat egg light, add milk, sift meal, flour, soda aud
baking powder, stir into milk, add lard and salt, beat
well and tnni into well greased pan and bake in quick
oven until well brown.
7
Corn Meal Bread.
1 cup com meal
1 cup flour
1 cup milk
1 teaspoon salt
Vi: cup lard, melted
1/4 cup sugar
1 egg
2 teaspoons baking powder
Corn Bread.
1 cup corn meal
1 cup white flour
2 rounding teaspoons baking powder
y^ cup sugar
1/2 teaspoon salt
1 egg
11/4 cups milk
Sift dry ingredients together twice, beat egg, add the
milk and stir into dry ingredients. Melt the shortening
and add and beat vigorously. Bake about 20 minutes.
Nut Bread.
1 egg
y-2 cup sugar
1 cup sweet milk
1 cup nuts
21/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Bake 40 minutes in moderate oven.
Bread.
Soak 1/2 yeast cake in 1 pint of whey made from
clabber milk or buttermilk. Do this at noon and have
whey lukewaiTa when yeast is added. Let stand 2 liours
then thicken with flour, making a stiff batter.
Let this rise, set in a wann place, in the eveiiing put
8
in as miK'h water as you want to make bread, beat real
well, pnt in a wann jilace, let set until morning, then add
Mj cup of sugar, 1 largo cooking spoon of salt, '2 table-
spoons of lard, and enough flour to make a soft dough,
knead until smooth. Let rise twice, and then bake.
Brown Bread. No. 1.
1 cup brown sugar
.*> tablespoons molasses
2 eggs
pinch of salt
4 teaspoons boiling water
V2 cup nuts
1 cup buttermilk
1% cups graham flour
1 cup wheat flour
1 teaspoon soda
1 cup raisins
V2 cup dates
Steam 3 hours.
Brown Bread. No. 2
-V2 cups buttermilk
2 teaspoons soda
1 teaspoon salt
3 cups graham flour
1 cup flour
1 tablespoon sugar
1 cup molasses
1 cup raisins
Put in four baking powder cans well greased and
floured, set in kettle of water and boil 2V> hours. Then
set in oven 20 minutes without lids.
Date Bread.
1 cup dates
1 cup flour
IV2 cups graham flour
^4 cup sugar
1 teaspoon salt
4 tonspooiiR bnkiiio- powder
1 Clip milk
1 teaspoon melted butter
Sonk fruit :)0 minutes and drain. Mix sugar, flour,
salt and baking powder. Add fruit and shortening. Put
into greased pan. Allow to stand 20 or 25 minute!:, in warm
place. Bake in moderate oven 1 hour.
Nut Bread.
1 cake compressed yeast
1 tablespoon sugar
1 cup milk scalded and cooled
3 cups flour
Crumble yeast in milk, add sugar and }% cups
flour. Let rise until light, add
1-3 cup sugar
2 tablespoons butter
1 white of Oii;i<;
♦)4 cup of nuts
and the remaining flour. Tiot rise again and inake into
loaf.
Rolled Oats Bread.
2 cups rolled oats (packed down)
2 cups scalded sweet milk
1 cake compi'essed yeast
% cup sugar
2 cups lukewarm water
about llVi.. cups flour
2 tablespoons shortening
1 tablespoon salt
Allow the 2 cups of oats to soak in the 2 ('nj)s of
scalding milk for one-half hour. AVhen cooled to luke-
warm, add 1 cake of yeast, dissolv(Ml in 2 cups of luke-
warm water. Add sugar next. AVarm flour, make a nest in
the center and ])our mixture over in flonr, stirring and
gradually pulling in the (lour from sides. When about
two-thirds of the flour has been mixed in, add the melted
10
slioricirm^' Mild salt and ('oiitimic to mix until all Hour
is used and doii^li is, smooth and firm. Place doiii>li in
raiser, grease on top, cover and set aside to rise. When
double in bulk, press it down. WIhmi trippled in volume
the second time, nudvc^ out into loaves, y)lace in ])ans,
grease on top and set away lill nearly (h)uble in size. When
loaves have nearly doubled in bulk, ])lace in oven and
bake. This })read should bake loiii^'er than plain bread.
To ])e sure llie bi'ead is done, bake iill the bread shriid^s
some IVom ilie ])an.
Corn Bread.
2 et;-i;'S
IVii cups sour milk
.'> tabl(\spoons sugar
1 leas))oou soda
.*) tabh'spoons melted shortening
1 teas|)()()n salt
'2 (Mips corn meal ,
1 Clip Hour
1 teaspoon baking ])0\\'dei*
Beat all together and hake in well greased pan.
Sweet Milk Biscuits.
2 cu{)s Hour
2 teaspoons baking powder
1/^ teaspoon salt
1-5 scant tablespoons shortening
1 scant cup sweet milk or i)art sweet cream
Sil't (lour, baking powder and salt, then add shorten-
ing cutting it into dry ingredients, add sweet milk, roll
to d(\sired thickness, cut out, l)riisli over with melted
l)utter and hake in (piick oven.
Corn Bread.
2 eggs
2 cups sour milk
."> tables})Oons sugar
1 teaspoon soda
2 teasi)oons baking ])owder
11
Muffins.
2 teaspoons salt
2 cups corn meal
1 scant cup unsifted graham flour
Beat eggs liglit, to wliicli add sour milk. Sift sugar,
soda, baking powder, salt, and corn meal togetlier and
add. Next add the graham flour and beat all together.
Bake in pone or in well greased corn stick pans.
Sour Milk Biscuits.
2V2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/4 teaspoon soda
3 tablespoons shortening
1 cup full sour milk
Sift flour, salt, baking powder, and soda together.
Cut shortening in with spatula or mixing spoon. Add sour
milk, stir briskly, roll on flounul board to desired thick-
ness. Cut in shapes, placing biscuits on ]:)ans so they do
not touch. P>ake in hot oven for about eight minutes.
Biscuits may be brushed over top with melted butter or
left without grease. If milk is very sour, it is sometimes
necessary to add % teas[)0()nful of soda to one cup of
milk instead of Vi teaspoonful.
Bran Bread.
4 cups bran
2 cups white flour
2 cups sour milk
1 tablespoon soda
V2 cup sugar
Bake 1 hour.
Biscuits.
1 cup flour
1 level tablespoon lard
pinch of salt
1 teaspoon baking powder
V2 cup milk and water
12
Mush Rolls.
1 quart warm mush
1/2 cup butter or other shortening
i/i> cup sugar
1 teaspoon salt
Mix thoroly and add 1 yeast cake previously well
soaJ^ed. When well raised add flour to make a dough. Let
rise and mold into rolls — two in one gem pan. Make in
morning for supper or at night for breakfast. Bake about
40 minutes.
Muffins.
2 cups flour
3 teaspoons baking powder
1 tablespoon sugar
Mj teaspoon salt
1 cup milk
2 eggs
1 tablespoon shortening
Sift together flour, baking powder, sugar and salt,
add milk, well beaten eggs and melted shortening; mix
well. Half fill greased muffin tins, and bake in hot oven
20 or 25 minutes.
Peanut Bread.
V2 cup sugar
legg
1 cup sweet milk
2 heaping teaspoons baking powder
1 cup nuts or
2-3 cup peanut butter
2y2 cups flour
Bake about 40 minutes.
Yeast.
1 quart fresh buttermilk placed on stove, let come to
a boil, stir in corn meal to consistency of mush. Let this
cool, stin'ing often, then add 1 teacup of soaked dry yeast,
1 tablespoon salt, and 1 tablespoon sugar. Let stand until
light, then stir in enough meal to make cakes. Make cakes
thin and let them dry.
13
Cakes and Icings
White Cake.
Mi cup butter
1 cup sugar
1% cups flour
iy4 teaspoons of baking powder
whites of 3 eggs
Cream butter, add sugar, th(Mi milk, add sifted flour
and baking powder, add tlie os^ii; whites well beaten, add
extract. Bake about 80 minutes.
White Cake.
IMi cups sugar
Ml cuj) butter
1 cup water or milk
3 cups of sifted Swansdown flour and Happy Hour
Whites of 6 eggs
1 teaspoon of vanilla
2 heaping teaspoons baking powder
White Cake.
IVo cups sugar
Vi> cup butter
2 teaspoons baking powder
1 cup milk
2 cups flour
5 egg whites
Cream butter and sugar, add milk, add flour and bak-
ing powder, last the egg whites. Bake in moderate oven.
White Cake.
2 cups sugar
% cup of butter
1 cup sweet milk
6 egg whites, well beaten
3 teaspoons baking powder
3 cups flour
14
White Layer Cake.
IV2 Clips siis^ar
V2 cup butter
2 cups flour
2 teaspoous baking po^Yder
1 cup cold water
1 teaspoon vanilla
4 egg whites
Cream butter and sugar together, sift baking powder
and flour together 0 times, add 4 or 5 tablespoons of flour
to creamed mixture, then cream, add the water and diy
ingredients alternately, add extract, last fold in whites
of eggs. Bake in layers.
White Cake.
V2 cup butter
IVii cups sugar
1 cup water
2^/^ cups pastry flour
2 heaping teaspoons baking powder
whites of 6 eggs
Cream butter, add sugar gradually and beat until
white. Sift flour and baking powder together, beat the
eggs whites until fluffy. To the creamed butter and sugar
add water, flour and baking powder. Beat mixture until
smooth. Flavor and fold in e^'e- whites.
White Cake.
1 cup butter
2 cups sugar
1 cup water
3 cups Swans Down flour
21/2 teaspoons of baking powder
whites of 8 eggs
Mi teaspoon of vanilla
1 teaspoon of lemon
Cream butter and sugar, add water; sift flour and
])aking powder together and add ; add last beaten whites
of eggs and flavoring.
15
White Cake.
iy2 cups sugar
^ cup butter
1 cup sweet milk
2^/2 cups flour
5 egg wliites
Yz cup flour with 4 teaspoous baking powder
White Cake.
% cup butter
1^2 cups sugar
1 cup water
1 teaspoon vanilla
3 cups flour
4 level teaspoons baking powder
5 egg whites
Cream butter and sugar, add water and flour, saving
V^ cuJ3 flour with baking powder until last. Do not beat
after adding baking powder.
Fold in white of eggs and bake in a moderate oven.
Devil's Food Cake.
1 cup sugar
% cup sugar
1 cup buttermilk
2 tablespoons cocoa or chocolate
2 cups flour
1 heaping teaspoon soda
1 teaspoon vanilla
Devil's Food Cake.
2 cups sugar
1/^ cup butter
Yolks of 4 eggs
2 cups flour
1/2 cup cold water
Pour i/o cup of boiling water over 1 cup grated
chocolate
2 teaspoons baking powder
Add whites of eg-gs.
16
Layer Devil's Food Fruit Cake.
1 cup butter
1 cup granulated sugar
1 cup brown sugar
V2 ci^P grated cliocolate disolved in V2 cup boiling
water
1 cup sweet cream
1 cup molasses
4 cups flour
4 eggs
1 teaspoon cream tartar
% teaspoon soda
1 teaspoon allspice, cloves, cinnamon and nutmeg
2 cups raisins
1 cup sliced citron
1 cup chopped nuts
Cream butter and sugar, add soda to chocolate after
it lias been dissolved in boiling water. Sift cream tartar
and flour together. Dredge fruit in flour, also nut meats.
Use caramel filling.
Chocolate Cake.
2 cups sugar
Vo cup butter
2 eggs
V2 cup sour milk
1 teaspoon soda
% cup cocoa
1 teaspoon vanilla '
2 cups flour and a little more if needed
Disolve cocoa in M.> cup of hot water, let cool before
using.
Disolve soda in 1 tablespoon of hot water, then add to
sour milk.
Cream sugar and butter, add the well beaten eggs,
then add Y2 of milk and V2 of flour, inix thoroughly, add
the remainder of milk and flour, add cocoa and vanilla.
17
Mahogany or Devil's Food Cake.
IMi cups sugar
1/2 cup butter
1 cup milk
1 teaspoon soda
1 teaspoon vanilla
3 eggs
2 cups flour
V2 cup chocolate
2 teaspoons baking powder
Cream butter and sugar. Beat eggs and add to butter
and sugar and beat together, add V^ of milk little at a
time and beat. Take Mi cup of the milk and the chocolate,
put on stove and let boil up good. Let cool some. Add soda
and vanilla to the chocolate, then add to cake. Add flour.
Bake in a moderate oven.
Apple Sauce Cake.
1 cup sugar
2 cups flour
1/2 cup butter
2 level teaspoons soda
y2 cup chocolate
1 teaspoon each of cloves, cinnamon and nutmeg
IV2 cup hot apple sauce unsweetened and quite dry
1 cup raisins
1 cup walnuts
Can't Fail White Layer Cake.
1/2 cup shortening
2 cups flour
1 cup sugar
2 teaspoons baking powder
V2 cup cold water
Whites of 3 eggs
1 teaspoon vanilla
Cream shortening and sugar together until very
light; add water slowly, almost drop by drop, and beat
constantly; stir in flour and baking powder which have
18
been sil'tcd io.^etlicr twice; add (Uivoriiig; fold in egg
whites wlii(^li have Ixhmi beaten stiff. Bake in greased
pans in moderate oven 20 or 25 niinntes, and put between
layers and on top caramel icing.
Devil's Food.
2 cnps Hglit ))rown sugar
Vii cup butter
2 eggs
Yj cup boiling water
Mi cup sour milk
21/2 cups flour
Fhu'or to taste
1 teaspoon soda
y2 cup grated chocolate
Cream l)ut(er and sugar, add well beaten eggs; dis-
solve soda ill milk, dissolve clio(H)late in liot water and
7nix with milk; let cool then mix with butter and suga]"
and eggs; stir in Hour and llaN'oring; beat well and bake
in modei-aie oncmi.
Devil's Food Cake.
1 cuj) sugar
1 cup sour milk
Yj cup butter
2 eggs
2 cu))s flour
6 tablespoons chocolate
6 tablespoons hot water
1 large teaspoon soda
1 teaspoon baking powder
Flavor with vanilla
Cream butter, sugar and egg yolks togetlu^r. Mix soda
with chocolate, add hot water, stirring all the time, add
sour milk, add this mixture to sugar and butter and egg
yolks, add flour and baking powder gradually and beat
uuiil sniooih. Add flavoring, then fold in whiles of
eggs. Bake in layer or loaf.
19
Date Loaf.
1 pound of dates, seeded
1 poiiiid of Eiiiilisli Avnlimt moats
1 cii]) flour
pinch of salt
1 cup sii.^ar
2 teaspoons baking- powder
1 teaspoon vanilla
4 eggs
Beat eggs, then beat sugar into eggs, add vanilla, then
flour, roll dates and nnts in a little Hour and add last.
Bake very slowly 1 hour.
Devil's Food Cake.
1/4 cake chocolate, melted in one-half cni) hot water
Vii cup sour milk
2 cups sugar
2 eggs
Yi teaspoon baking powder
y^ teasi)oon soda
Vz cup butter
2^2 cups fiour
Cream butter and sugar, add sour milk and soda and
part of flour a little at a time, add eggs and beat, add rest
of flour and baking ])owder, add chocolate and mix well.
Bake in layers.
Spice Cake.
IMi cu{)s of sugai'
% cup of butter, scant
3 whole eggs, beat whites separately
1 cup of water
1 even teaspoon of cloves
IV2 teaspoons of cinnamon
1 teaspoon of allspice
1 teaspoon nutmeg
3 full cups of flour
2 teaspoons baking y)owder, sifted with the flour ."I
times.
20
Angel Food Cake.
1^/4 cups sugar
1 toaspoou cream tartar
1 cup si Tied flour
10 egg whites
Wlicu eggs are lialf beaten put in cream tartar, add
sugar, tlieu flour. Flavor with vanilla, pineapple and
baruma, ^4 teaspoon salt.
Cream Cake.
V^ cup butter
1 cup sugar
yolks of 2 eggs, beaten very light
1% cups sifted pastry Hour
whites of 2 eggs, beaten dry
2 teaspoons baking y)()wder
% cup cold water ,
Cream butter, add sugar, add yolks of eggs, add
water, add flour sifted willi baking j)owder. Mix thorough-
ly, add V^ teasjtoon lenion extract. jjastly fold in egg
whites; bake in 2 or ."> layers and i)nt together with powd-
ered sugar filling.
Burnt Sugar Cake.
Vl> cup sugar, burnt
l^/i> cups sugar
Mi cii]) boiling water
% cup butter
2 eggs
1 cup cold water
.'] cups flour
2 level teaspoons soda
To burnt sugar add boiling water and cook to thick
syrup. Cream butter and sugar, add yolks of (\ggs and
syrup. Sift (lour and soda togetlieivadd cu}) of cold water,
flavor with vanilla and last fold in i^i^u: whites. Bake in
moderate oven.
21
Caramel Fruit Cake.
1^/2 cups brown suj^^ar
4 eggs
Mi cup butter
1 cup sour milk
3 cups flour
1 licapirig toasj)ooii soda
1 y)ound raisins
1 ta))lcspO()ii cinnamon
1 t(iaspoon nnlnici^
1 teaspoon cloves
pinch of salt
Bake in layers.
Eg-gless Cake.
2 cups sng'ar
1 teaspoon ciniuimon
Mi cuf) })nttei'
2 teaspoons so<la
2 cups water
2 teaspoons cloves
2 cups raisins
I teaspoon bakinii: powder
4 scant cups flour
Cook all togetlier until boiling-, (except flonr and bak-
ing powder. Remove from stove, let cool, add flour aiid
baking powder.
Ang-el Food Cake.
II eggs
1 tumbler of flour
IMi tumblers sugar
1 teaspoon cream tartar
Take loaf cake f)an and rub dry, bnt don't grease.
Measure flour, sift 4 times and measure again. All that is
left over the tumblerful omit. iVdd cream tartar and sift
again. Measure sugar and sift 5 tim(!S. Beat ogg whites
until stiff, keep b(!ating and add sugar gradually, tiien
add flour. Flavor and bake 1 hour in slow oven.
22
Jam Cake.
1 cui) su,i»'}ir
'Yi cup l)\ili('r
1-.') cii)) ,j;im
V'j (Ml)) Koiii" milk
1 t('ns|)()()U soda
'2 (Mips doui'
2 (Mips sii,i»-nr
Spice Cake.
L' (>o-u'S
1 (Mip lard, scald,
1 '/- Clips l)i;l l( I'lnilk
1 bi^ teaspoon soda
1 Icaspooii ciniiainoii
1 (caspooii iiidiiic^'
1 (Mip raisins
DissoK'c soda in milk, add .'5 (Mips (lour, add Vi; tea-
spoon hakiiii;" powd(M'.
Delicious Cake.
2-.') (Mip l)lltt(M'
2-'A (Mip milk
"2 (Mips Hour
2 (Mips siii^ar
'A (MI'O'SJ
2 teaspoons hakini;' powder
1 teaspoon Nanilla,
l^eat the e,i;,i;s separately. Mix t horoii,i>lily all dry iu-
i»-.redi(Mits, and IIkmi add wet. Heat well. Ijast fold in e^'U"
whites and bake in la_\(M's.
h\)\' liMin,^' take
1 (Mip sour (M'cani
1 (Mip su,i;ar
1 (Mip S(HMled I'aisius
Vi teaspoon vanilla
Cook iinlil it reaches the thread stai^c and beat like
fudi^'c. Spread betwe(Mi the lay(M's and on top.
28
Sunshine Cake.
1 '/4 cujjs su^ar
7 eggs
Mi f'lip watci'
1 cup pastry Hour
pinch salt
1 teaspoon cream tartar
Add water to sugar and boil iiiilil it forms a tliread.
Beat ('4!;^ yolks until tliiek, llicii poui- over tlicm the hot
syrup stin-jng all llic time. Iicat tliis uiixlurc unjil cool.
Add fioui'. Whip egg whites stiff aii(i dry, add |)iii('h o]
salt, add cream tartai', th(;n cut them carefully into the
cake.
I\)ur this niixiurc into an ungreasc(I ]'>aper HikmI pan
and bake 1 hour in a slow oven. I^>ak(' in Angel Food c;\k<t
pan.
Spice Cake.
2 cups sugai-
Vii cuf) butter
2 cups buttermilk
2 teaspoons soda
1 cup raisins
3 cups floui-
Salt atid spice Jo suil taste.
Feather Cake.
^/4 cup bii1t(!r
2Vii cuf)S Swans Down flour
VA cups sugar
2 teaspoons baking powder
Mi cup water
flavor to taste
Sift flour once and then measure; add ])aking
powde)- and sift ."> tiines; cream butt"r and sugar; add
yolks which have been l)eaten to a stiff froth; add '/li cup
of flH>uj- then the rest of llie flour with llie stiffly beaten
wliites alternatelv.
24
Sunshine Cake.
2 cups sugar
4 eggs, yolks aud whites beaten separately
1 cup boiling water
2 cups Swans Down flour
2 teaspoons baking powder
Bake in tube pan -^i lioin- in verj^ slow oven. Flavor
to taste.
Lemon Cake.
y^. cup butter
1 cu]) sugar
3 eggs
2 cups flour
1 cup sweet milk
2 teaspoons baking powder
Mix well and bake in hot oven in two layers.
Filling:
grated rind and juice of 1 lemon
1 cup sugar
1 tablespoon flour
1 Q^^
1 tablespoon butter
y^. cup water
Boil till consistency of corn starch. Spread between
layers and on top.
Devil's Food Cake.
2 cups sugar
. Mj cup cocoa
1/2 cup sweet milk i
2 eggs beaten separately
Mi cup butter
2Mi cups Swans Down flour \
1 teaspoon soda
8 tablespoons boiling water
1 teaspoon vanilla
Cream' Initter and sugar together, add q^^ yolks, dis-
25
solve soda and cocoa in 3 tablespoons boiling water, add
flour, little at a time, and mix thoronglily, adding Y^ milk
at a time. I^ast fold in egg whites and add flavoring.
Fruit Cake.
1 cup butter
2 cups sugar
2 cups sour milk
7 eggs beaten separately
4 cups flour
1 level t(!aspoon baking powder
1 level teaspoon soda
1 teaspoion nutmeg
1 teaspoon cinnamon
y^ teaspoon ginger
1 lb. raisins
1 lb. currants
Vii lb. citron
1 lb. dates
% lb. figs
1 cup nuts
Cream butter and sugar together, add eggs (yolks)
and sour milk, flour, baking powder, spices, and soda, that
has been sifted; flour all fruit and add, also nuts and last
fold in e^fi; whites.
Bake in moderate oven. This makes 2 good sized
cakes.
Mashed Potato Cake.
2 cups brown sugar
1 cup butter, creamed well
1 cup sweet milk
V2 cup mashed potatoes
1 cup chopped walnuts
2 teaspoons baking powder sifted with 2 cups flour
1 teaspoon cinnamon
Mi teaspoon cloves
1 teaspoon nutmeg
4 eggs, beaten lightly
Mi square of melted chocolate
26
Strawberry Short Cake.
1 egg
y-> cup sugar
2 tablespoons butter
1 cup sweet cream
lV-2 cups flour
2 teaspoons baking powder
Beat eggs very light, add butter and sugar, cream
all together, add cream, add flour and baking powder
which have' been sifted together. Bake in 2 layers.
Remove from oven and split and butter, spreading
mashed strawberries between cake and serve with
whipped or plain cream.
Fruit Cake.
1 package of raisins
1 teaspoon soda
1 cup water
1^/^ cups sugar
2 tablespoons lard
Boil all together, when cold add Mi cup water, with 2
teaspoons baking powder dissolved and salt and spices.
JeUy Roll.
1 cup sifted pastry flour
scant % teaspoon salt
2 teaspoons baking powder
grated rind 1 lemon
2 eggs beaten light
1 cup sugar
1-3 cuy) hot milk
1 glass jelly
powdered sugar
Beat the sugar into the eggs, add lemon rind, add
flour wliicli has been sifted with baking powder and salt,
add milk last and bake in buttered dripping pan and turn
out on damp cloth, spread with jelly and make into roll.
Dredge the top with powdered sugar.
27
Hasty 1 Egg Cake.
1 Qgg
1 cup sugar
1 tablespoon butter
1/13 cup sweet milk
1 teaspoon baking powder '
1 heaping cup flour
Velvet Sponge Cake.
1 cup sugar
1 cup flour
1 teaspoon baking powder
a pinch salt
i/i> cup boiling water
2 eggs
Beat eggs separately and lastly add beaten egg
whites. Bake in moderate oven.
Quick Sponge Cake.
4 eggs
2 cups sugar
1 cup hot water
2 cups flour
1 teaspoon vanilla
2 teaspoons baking powder
Beat eggs separately. Add sugar, add water and
our, add egg whites and 2 teaspoons baking powder.
Nut Cake.
2 cups sugar
1 cup butter
3 cups flour
1 cup cold water
1^/2 cups kernels of hickory nuts
whites of 4 eggs
2 teaspoons baking powder
Cream butter and sugar, add the cup of water slowly.
Dredge nut kernels in flour, add whites of eggs last.
28
Potato Chocolate Cake.
2 cups sugar
4 eggs
2-3 cup butter
Vo cup sweet milk
1 cup mashed potatoes
^2 cup grated cliocolate
1 cup English walnuts (chopped)
2% cups flour
2 teaspoons baking powder
1 teaspoon each cloves, cinnamon and nutmeg
Cream butter, sugar and egg yolks, add chocolate,
spices, mashed potatoes, milk, nuts, flour and baking
powder, lastly egg whites, bake in loaf in moderate oven.
Pork Cake.
scant 1 pound fresh fat pork, ground
1 pint hot coffee
1 tablespoon soda
2 pounds raisins, chopped
1 pound dates
2 heaping pints flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Vo cup black walnuts
Pour hot coffee over ground meat and mix in the re-
mainder of the ingredients. Bake almost 2 hours in slow
oven.
Devil's Food Cake.
. Vo cup of cocoa to y2 cup of water, add 2 level tea-
spoons of soda and let stand until rest is mixed.
1% cups sugar
% cup butter
% cup sour milk
21/2 cups Swans Down flour
2 eggs, beaten separately
This is fine.
29
Orange Cake.
11/2 cups sugar
2 cups flour
y2 cup butter
2 teaspoons baking powder
4 eggs_
2 heaping tablespoons corn starch
1 cup water
1 teaspoon of orange extract
a little orange coloring
2 tablespoons water
Cream butter and sugar, add beaten yolks of eggs.
Sift flour, corn starch and baking powder together
4 times.
1 cup of water, whites of 4 eggs beaten lightly, add
2 tablespoons of water last.
One Egg Cake.
1/4 cup butter
1 cup sugar
legg
1 cup milk
11/4 cups flour
2 teaspoons baking powder
1 teaspoon extract
Caramel Cake.
% cup butter
11/^ cups sugar
1 cup water
2 cups flour
yolks of 2 eggs
2 teaspoons baking powder
Beat butter and sugar to a cream, add yolks, flour and
water alternately, beat 5 minutes, add 1 teaspoon vanilla,
3 teaspoons of maple syrup or burnt sugar syrup, add 2
teaspoons of baking powder and the well beaten whites
of 2 eggs.
30
Eggless Fruit Caks.
1 cup dark brown sugar
1 cup water
1-3 cup lard
2 cups seeded raisins, chopped
^ cup dates
1 teaspoon cinnamon
1 teaspoon cloves
y^ teaspoon salt
%, teaspoon nutmeg
nuts if desired
Mix together, put on the stove and boil 3 minutes,
then when cool add
^ teaspoon baking powder
1 teaspoon soda dissolved in wa'ter
2 cups flour, after sifting
Bake in moderate oven.
White Cake.
3 cups flour
2 teaspoons baking powder
2 Clips of sugar
1 cup cold water
4 egg whites
Sift flour, baking powder and sugar together twice.
Put the unbeaten whites into cup and fill cup with butter,
add to dry ingredients, add water and beat 10 or 15
minutes.
Kiss Cake.
6 egg whites
Vo teaspoon cream tartar
2 cups sugar
1 teaspoon vanilla
1 tablespoon vinegar
Beat whites of eggs real stiff, add cream of tartar,
when eggs are partly beaten; add sugar when eggs are
beaten real stiff, add vanilla; vinegar added last. Bake un-
til cake falls, in slightly greased pan. Fill fallen centers
31
with whipped cream to which is added cut marshmallows,
fruit and nuts. Berries of any kind witli whipped cream
may be used.
Buttermilk Cake.
2 cups sugar >
2 cups buttermilk
V2 cup butter
3 cups flour
2 cups of raisins
2 teaspoons soda
1 teaspoon of cinnamon
y^ teaspoon of nutmeg
y^ teaspoon of allspice
1 cup of nut meats, if preferred
Cream sugar and butter, add milk into which soda
has been dissolved. Mix raisins, spices and nut meats into
flour and add. Bake in slow oven. It is not necessaiy to
use nuts unless you wish to.
Apple Sauce Cake.
2-3 cup melted lard
1 cup of sugar
1 cup of raisins
1 cup of chopped nuts
1^/2 cups hot apple sauce (unsweetened)
2 cups flour (sometimes more)
1 teaspoon cinnamon
y4 teaspoon salt
Mi teaspoon cloves
y^ teaspoon nutmeg
2 teaspoons soda
Add hot apple sauce and soda last. Put soda in apple
sauce. Bake 45 minutes.
32
Icings and Fillings
Chocolate Icing.
1 cup sugar
Vo cup milk
1/2 cup chocolate
butter size of walnut
Boil five minutes. i j
Chocolate Filling.
1 egg yolk
1/4 cup chocolate
1 cup sugar
Vz cup milk
Cook in double boiler until it will form a soft ball in
cold water. Beat well and spread on cake.
Lemon Filling.
1 cup sugar
legg
1 tablespoon butter |
1 tablespoon of flour
Grated rind and juice of 1 lemon.
Mocha Icing.
2 scant cups powdered sugar
4 heaping teaspoons of cocoa
1 heaping teaspoon of butter
3^2 tablespoons of hot coffee
vanilla
Mix together until quite smooth.
Burnt Sugar Icing.
2 cups sugar
1 cup cream and milk mixed
1 tablespoon sugar browned in pan and add to milk
and sugar. Boil until thick, w^hen almost cool beat; if too
thick add water or milk.
33
White Icing.
2 cups sugar
% cup boiling water
1 egg white
^ teaspoon vanilla
1/4 teaspoon cream tartar
Boil sugar and water until it threads. Do not stir.
Partly beat the white of egg, add cream tartar, then
finish beating. Add boiling sugar slowly.
Nuts or fruits can be added if liked.
Lemon Filling.
1 cup sugar
2 eggs
^ ounce butter
Grated rind and juice of 1 lemon.
Simmer for 10 minutes and use when cool.
White Icing.
1% cups sugar
9 tablespoons cold water
2 egg whites
Boil sugar and water together until it threads. Pour
over whites of eggs, then beat five minutes.
Yo teaspoon flavoring
Cream Icing.
2 cups sugar
1 cup sweet cream
Flavor to suit taste. Cook until it forms a soft ball in
water. When cool beat until thick.
Chocolate Icing.
2 cups sugar
1 cup sweet milk, part cream
V2 cup cocoa
butter the size of a walnut
Boil all together until it forms a soft ball in water.
—2
34
Caramel Icing.
2 cups brown sngar,
V2 cup butter
Vo cup sweet cream
Boil 5 minutes then beat till creamy. 1 teaspoon
vanilla. Place on cake.
Caramel Icing.
2 cups brown su.i^ar
1 cup cream
y2 cup butter
Cook until it forms a soft ball in water.
Caramel Filling.
2 cups of light brown sugar
^/i> cup water
Cook until a ball is formed when tried in cold water.
Pour over Mi tablespoon of butter and 3 tablespoons of
sweet cream. Beat until ready to spread. If too stiff
add more cream. Flavor with vanilla.
Caramel Icing.
1 cup sugar
^2 cup cream
1 tablespoon burnt sugar
Mj teaspoon vanilla
Let sugar and cream boil, then add burnt sugar, let
cook until thick. Take from stove and beat until very
creamy; add flavoring and spread on cake. If it becomes
too thick add a little cream.
Walnut meats can be added if desired.
Chocolate Icing.
5 tablespoons chocolate
legg
1 cup of sugar
Mi cup cream
Cook until it bubbles.
35
Caramel Icing.
2 cups of sugar browned
1 cup of cream
V^ cup butter
Cook until it forms a soft ball in water.
White Icing.
2 cups sugar
% cup cold water
whites of 2 eggs
Let sugar and water boil a few minutes, then add 7
tablespoons to the stiffly beaten whites of 2 eggs beating
well until mixed. Put remainder of syrup on dtove and
cook until it spins a thread, add to the whites beating
until it is cold, add vanilla and spread on cake.
Raisin Icing.
2 Qgg whites beaten stiff.
1 cup of sugar
V2 cup water
V2 cup raisins
Boil sugar and water till threads. Pour over beaten
whites and beat.
36
Cookies
Chess Cakes.
Make a rich pie crust and line tart pans.
Filling for same:
V/o cups of sugar
1/4 cup of butter
3 eggs
V2 cup of sweet milk
1 cup of raisins
a handful of flour mixed with raisins
Mix all together, place in tart pans in a moderate
oven. Take from pans, frost with whites of eggs beaten
to a stiff froth and 2 tablespoons sugar.
Return to oven and brown.
Sugar Cookies.
2 cups sugar
^/2 cup butter and lard mixed
1 cup sour cream
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla
3 eggs
Cream butter and sugar, then add sour cream with
soda dissolved in it, add eggs well beaten, add flour, bak-
ing powder and extracts. Roll and sprinkle with sugar
before putting in oven to bake.
Cream Puffs.
1 cup flour
1 cup boiling water
M2 cup butter
pinch salt
4 eggs
Put the water and butter on to boil, add flour and
37
stir quickly until mixture sticks together and leaves
sides of pans. Remove from fire, cool and add one egg at a
time beating- all the while. After adding last egg beat
vigorously for 5 minutes. Drop by tablespoons on greased
tins, leaving a space between each puff. Bake in a moder-
ate oven for twenty-five minutes. Fill with cream filling.
Filling:
1 pint sweet milk
V2 cup butter
V2 cup sugar
2 tablespoons corn starch
Cook until done. Cool and spread between split
layers.
Fruit Bars.
1 cup dates (cut up)
1 cup nuts
11/4 cups flour
1 cup brown sugar
2 eggs
5 tablespoons buttermilk
1/4 teaspoon baking powder
pinch salt
Butter pan and put oil paper in. Have a moderate
oven and bake 25 or 30 minutes, after slightly cool, cut in
bars and roll in powdered sugar.
Caramel Cookies.
4 cups brown sugar
4 eggs
1 cup lard
5 cups flour, measured after sifting
1 cup chopped nuts
1 teaspoon of soda
1 teaspoon cream tartar
Knead as you would bread, then mould into three
long loaves, let stand until moniing, then cut about I/4
inch thick. Bake in slow oven.
38
"Cry Babies."
1 cup sugar
1 cup molasses
1 cup shortening
2 eggs
2 teaspoons of cinnamoTi
2 teaspoons of ginger
2 level teaspoons of soda dissolved in 1 cup of hot
coffee
1 cup raisins
1 cup of nuts
pinch of salt
5 cups of flour
Drop by spoon and bake.
Ginger Cookies.
1 cup sugar
1 cup shortening
1 cup sorghum molasses
V2 cup cold water
2 teaspoons soda
1 teaspoon ginger
pinch of salt
enougli flour to make a thin dough
Ginger Cookies.
3 cups sugar
IV2 cups lard
1 cup molasses
1 cup sour milk
3 eggs
2 teaspoons soda
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon ginger
Mix sugar and lard, add molasses and well beaten
eggs, ciniuvmon, cloves and ginger. Dissolve soda in sour
milk, add to above and mix with flour to make soft dough.
39
Rocks.
11/2 cups of sugar
1/2 cup of butter
4 tea.si)ooiis hot water
1 teaspoon of soda
3 eggs
3 cups flour
1 tablespoon cinnamon and nutmeg mixed
1 cu]) nuts
IMi cups raisins
pinch of salt
Bake in moderate oven
Drop Cookies.
2 cups sugar
1 cup lard and butter mixed
2 eggs
1 cup sour milk
3 cups rolled oats
3 cups flour
1 tablespoon soda
1 teaspoon cinnamon
1 teaspo_on cloves
1 teaspoon cocoa
1 teaspoon vanilla
] cup raisins
1 cup cocoanut
Date Nut Bars.
1 pound of dates cut fine
1 cup nuts
3 eggs, beaten separately
1 cup sugar
IMi cups flour
3 teaspoons ?)aking powder
1 teaspoon vanilla
Mix in order given. Put in square pans and bake,
cutting immediately. When cool put in bag of powdered
sugar and shake.
40
Oatmeal Cookies.
1 cup sugar
1 cup shortening
2 eggs
1 cup raisins or currants
2 cups oatmeal
2 cups Hour
1 scant teaspoon soda in 4 tablespoons milk
] lieaping teaspoon cinnamon
pinch of salt
1 teaspoon vanilla
Bake in greased pans.
Oatmeal Fruit Cookies.
2 cups sugar
1 cup lard and })utter mixed
3 to 5 eggs
1 cup sour cream
1 tablespoon soda
3 cups rolled oats
3 cups flour
2 teaspoons cocoa
2 teaspoons cinnamon
Mi teaspoon cloves
V2 teaspoon nutmeg
1 pound raisins
Ml, pound cocoanut or 1 cup English walnuts
Ginger Cookies.
2 cups sugar
1 cup mo hisses (sorghum best)
1 cup sour cream
1 cup shortening
2 eggs
1 tablespoon ginger
3Vii teaspoons soda dissolved in cream
pinch of salt
Make a soft dough, roll and bake in quick oven.
41
Oatmeal Cookies.
2 cups sug-ar
1 cup butter
3 cups flour
4 eggs
4 cups rolled oats
1 cup liot water
1 box raisins
1 teaspoon soda
1 teaspoon cinnamon
2 teaspoons baking powder
Dissolve soda in hot water, tlien mix all together and
drop from a spoon into a greased pan.
Fruit Cookies.
1 cup sugar
% cup butter
1 cup milk
3 cups flour
3 eggs
2 teaspoons baking powder
Second part: *-
% cake chocolate
1 cup sugar
V2 cup sweet milk
legg
1 cup each of raisins, dates and nuts
Boil until thick, then add to first part. Mix all in-
gredients well. Bake in moderate oven.
Drop Doughnuts.
Beat together 3 eggs and 1 cii]) sugar, add 1 piiit of
sweet milk, 1 tablespoon melted butter, V^ teaspoon nut-
meg, 2 teaspoons baking powder, a pinch salt. Mix in
enough flour to permit the spoon to stand upriglit in the
mixture. Beat mixture until very light, drop from a tea-
spoon into boiling hot fat and allow to brown quickly.
42
Health Cookies.
1 cup shortening
1 cup sugar
2 eggs
4 tablespoons sweet or sour milk
2^/2 cups rolled oats
2V2 cups flour
1/4 teaspoon salt
1 teaspoon soda
1 teaspoon nutmeg
Mj cup raisins
y2 cup chopped nuts
Cream shortening and sugar together. Add eggs and
recream. Add rolled oats and mix all together. Sift flour,
cinnamon, soda, salt and nutmeg together and add alter-
nately to creamed mixture with milk. Roll on floured board
as thin as can be handled, cut in desired shapes and bake
in moderately heated oven. If sugar coated cookies are
wanted, sprinkle sugar on dough while rolling. These
cookies keep well and are better with age.
Drop Cookies.
IV2 cups sugar
Vi> cup butter
2 eggs
1/2 teaspoon cinnamon
% teaspoon nutmeg
y2 teaspoon cloves
14 square baker chocolate
V2 teaspoon soda
1 cup sour milk
1 cup chopped raisins
1 cup English walnuts
1 large teaspoon baking powder
flour to make a stiff batter
Cream sugar and butter, add well beaten eggs, add
spices, dissolve soda in 1 tablespoon of boiling water, dis-
solve chocolate in 2 tablespoons of boiling water, then
43
add to other ingredients, sift baking powder and flour to-
gether, soak raisins in water, add raisins and English
walnuts, make a stiff batter and drop in well greased pans
not too close together.
Dropped Hermit Cookies.
1 cup butter
1^ cups brown sugar
1 1-3 cups flour
3 eggs
1 cup raisins, chopped
1 cup walnuts
1 teaspoon each cinnamon, salt, cloves, and one of
soda in hot water.
Cream butter and sugar, then add other ingredients.
Drop by spoonfuls in buttered pan.
Kiss Cakes.
whites 4 eggs, beaten stiff
1 cup granulated sugar, added gradually while the
egg whites are being beaten
1 teaspoon vinegar
% teaspoon vanilla
1/4 teaspoon baking powder
Drop on oil paper, on inverted pan, making an in-
dentation in center of each to hold ice cream when ser\^ed.
Bake in slow oven about 40 minutes. This will make about
12 cakes somewhat smaller than a small size saucer
Soft Ginger Bread.
1 cup sugar
2 cups molasses
M> cup butter
2 eggs
3 cups flour
1 cup sour cream
2 teaspoon soda
1/4 teaspoon salt
2 teaspoons of ginger
44
Chocolate Cookies.
11/4 cups sugar
Mi cup butter or lard
2 squares cliocolate
2 cups flour
1 cup each nuts and raisins
1 egg
V2 teaspoon salt
V2 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
Cream butter and sugar, add milk and well beaten
egg. Add melted chocolate, nuts and raisins, and then
flour with baking powder and salt. Drop from a teaspoon
on greased pans to bake.
Fruit and Oats Cookies.
IV2 cups sugar
% cup butter and lard
3 eggs
1 cup raisins
1 cup currants
1 cup rolled oats
1 teaspoon soda
r teaspoon baking powder
V2 teaspoon each ginger, nutmeg, cinnamon
V2 cup sour milk
Cream sugar and butter, beat eggs well. Dissolve soda
in sour milk. Add rest of ingredients and flour to make
dough firm enough to roll.
Doughnuts.
1 cup sugar
1 cup sweet milk
2 tablespoons butter
legg
1 teaspoon baking powder
flavor to taste
45
Nut Cookies.
2 cups brown sugar
2-3 cup butter
1 cup sweet milk
1 cup nut meats
1 cup raisins
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon vanilla
2 teaspoons baking powder
enough flour to make a stiff dough
Drop in buttered pan and bake 20 minutes.
Soft Ginger Bread.
1 cup molasses
1 cup sugar
1 cup butter or lard
4 cups flour
1 cup buttermilk
4 eggs
1 tablespoon cinnamon
1 teaspoon soda
1 teaspoon ginger
1 cup raisins
Bake in slow oven.
Doughnuts.
1 cup sugar
1 cup sweet milk
3 2-3 cups flour
2 eggs
2 teaspoons butter
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon vanilla
Fry in hot fat. 1 teaspoon vinegar to each 2 pounds
of fat to keep from soaking.
46
Doughnuts.
1 cup sugar
1 cup sweet milk
1 egg beatc^n well
y^ teaspoon salt
1 tal)lespoon butter
y^ teaspoon vanilla
2 teaspoons baking powder
enough flour to handle
Fry in hot lard.
Doughnuts.
One cup sugar, one cup milk,
Two eggs beaten hue as silk;
Salt and 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,
Drop with care, the doughy things,
Into fat that briskly swells
Evenly the spongy cells;
Watch with care tiie time for turning
Fry them brown, just short of burning,
Roll in sugar, serve when cool,
Price a (piarter for this rule.
Doughnuts.
1 cup sugar
1 cup milk
2 eggs
1/4 teaspoon salt
1 tablespoon lard
1 teaspoon soda
1 teasi)()()n baking powder
nutmeg to taste
flour to make soft dough
Beat ofrs:;, add sugar, melted lard and sour milk into
which soda has been stirred. Add tirrated nutnu^g and salt.
47
Sift baking jjowder with flour and mix to make a soft
dough. Knead lightly, roll out, cut and fry in deep hot
fat. Dust with powdered or granulated sugar.
Doughnuts.
5 potatoes size of an egg
1 tablespoon butter
IV2 oups sugar
1 cup sweet milk
1 teaspoon salt
3 eggs
4 licaijiiig teaspoons baking powder
1 teaspoon of nutmeg
Cream potatoes and butter, add sugar, beaten eggs,
stir in milk and nutmeg, salt, flour and baking powder,
which have been sifted tog(;ther and (mougli additional
flour to make a dough stiff enough to roll. Roll on floured
board VI inch thick and fry in fat hot onougli to brown a
piece of bread in 60 seconds.
Filled Cookies.
1 cup sugar
legg
pinch salt
2^/2 cups pastry flour
.Vz cup butter
V2 cup sour milk
1 scant teaspoon soda
1 teaspoon baking powder
Roll thin.
Filling for filled cookies:
1/2 cup sugar
1 cup raisins or figs, ground
4 tablespoons water
juice Vii lemon
Cook and spread when cold.
48
Doughnuts.
2 eggs
1 cup sweet milk
1 cup sugar
4 teaspoons baking powder
Raised Doughnuts.
Cake Fleisclimann 's yeast
11/4 cups milk, scalded — cooled
1 tablespoon sugar
4I/2 cups sifted flour
1/2 cup sugar
3 tablespoons butter
14 teaspoon cinnamon
legg
14 teaspoon salt
Dissolve yeast and 1 teaspoonful sugar in luke wanu
liquid, add IMj cups flour and beat well, cover and set
aside to raise in warm place 1 hour.
Add to this mixture sugar and butter creamed, cinna-
mon, egg well beaten, the remainder of flour to make a
soft dough. Knead lightly.
Place in greased bowl, cover, allow to rise until again
its size. When light turn on floured board and roll to 1-3
inch in thickness. Cut with doughnut cutter, place on
floured board and let rise again until light. Drop into hot
fat with side uppermost which has been next to the board.
When raising keep in a warmer place than for bread.
49
Puddings
Plum Pudding.
14 pound chopped suet
y^ pound sugar
^ pound raisins
% pound currents
V2 pound citron
5 eggs
I/O pint sweet milk
2 tablespoons molasses
1 teaspoon each of cinnamon, cloves, allspice
Y2 teaspoon salt
flour to make stiff batter
Steam 4 hours
Dark Pudding.
1 cup molasses
1/2 cup melted butter
1 cup raisins
2 cups flour
1 cookingspoon dark brown sugar
1 teaspoon soda
1-3 cup milk
1 pinch allspice
Mix together and steam 2 hours
Suet Pudding.
1 cup suet, chopped fine
1 cup sweet milk
1 cup molasses
ll^ cups raisins
% cup nuts
2^/2 cups flour
% teaspoon soda
Salt and spices to suit taste
Steam 2 hours
50
Marshmallow Pudding.
1/4 pound of almonds chopped
y2 pound of marshmallows, cut each in 4 pieces
Yo pint whipped cream
Stir in ahnonds and marshmallows, set away to cool ;
when served place cherries on top.
Canton Marshmallow Dessert.
2 cups whipped cream
% pound marslunallows, diced
1 cup pineapple
1 cup nuts
Mix and let stand in ice chest for an hour or more.
Serve in sherbet glasses.
Suet Pudding.
1 cup chopped suet
1 cup molasses
1 cup sour milk
3 cups flour
1 cup raisins
1 teaspoon soda
V2 teaspoon each cloves, allspice and cinnamon
salt
Mix suet, molasses and sour milk into which soda
has been stirred. Sift together the flour, salt and spices
and add, then stir in the raisins. Turn into a greased
mold. Steam 3 hours.
Steamed Pudding.
Vo cup butter
Yo cup syrup
Mi cup hot water
1 level teaspoon soda
Yz cup nuts
Flour to make dough a little stiffer than for pan
cakes. Steam for 2 to 2Y2 hours. Serve with sauce.
51
Charlotte Russe.
1 pint ground pineapple
1 Clip chopped English walnuts
1 cup sugar
1 package gelatine
4 yolks of eggs
% cup water
1 pint of cream
1 teaspoon vanilla
Drain all juice from the pineapple, then line pan
with the pineapple and sprinkle with the English wal-
nuts. Beat the yolks of eggs lightly with the sugar.
Dissolve the gelatine in the water, add juice of pineapple
and gelatine to yolks of eggs. Whip the cream and add
mixture to the cream and pour it over the pineapple and
nuts and let it harden.
Imperial Nut Pudding.
2 cups of flour
1/2 teaspoon of salt
2 eggs
2 teaspoon of baking powder
Vo cup of sugar
1 cup of milk
2 tablespoons of melted butter
1 cup of English walnuts
1 cup of raisins
Steam 2 hours.
Date Pudding.
1 cup nuts
1 cup dates
1 tablespoon flour
1 teaspoon baking powder
11/4 cups milk
Put in high pan, bake in oven V2 hour. Stir down
when it foams up. Serve with whipped cream.
52
Cottage Pudding.
1-3 cup butter
2-3 cup sugar
legg
1 cup sour milk
1% cups flour
2 teaspoons baking powder
1/4 teaspoon soda
Vi teaspoon salt
1 teaspoon vanilla
Cream butter, sugar and egg together; sift flour,
baking powder, soda, salt together and add to cream
mixture alternately with sour cream; add vanilla and
beat hard; place dough in greased pan. Serve liot with
lemon sauce.
Carrot Pudding.
1 cup carrots
1 cup apples
1 cup potatoes. These are to be raw and to be
ground up in food chopper
1 cup sugar
1 cup flour
V2 cup butter or 1 cup suet with 1 teaspoon of salt
1 cup raisins
1 teaspoon cinnamon
1 teaspoon soda
Steam 3 hours. Then set in oven 10 minutes lo dry.
Tapioca Pudding.
2 eggs
1 quart of milk
1/2 cup sugar
2 tablespoons minute tapioca
1 small can shredded pineapple
Stir the tapioca into the milk and cook 15 minutes
in a double boiler, stirring occasionally. Beat up the
eggs and add sugar. Slowly add this to the milk and
tapioca and cook about 15 minutes longer. Remove
53
from fire and add pineapple. In place of the pineapples
it may be flavored with lemon. Serve cold with whipped
cream.
Dip for Pudding.
1 cup powdered sugar
1 egg
1 tablespoon melted butter
vanilla
Beat all together add 1 cup of whipped cream.
Corn Starch Pudding.
White part —
2 cups of milk
1/2 cup sugar
2 tablespoons corn starch
flavor
Cook and beat in whites of two eggs after removing
from the stove.
Yellow part —
2 cups of milk
2 egg yolks
V2 cup of sugar
1 tablespoon of butter
1 heaping teaspoon of corn starch
Put white around j^ellow part. Use pu'ilding sauce
or whipped ci eam
Fig or Date Pudding.
V2 cup sugar
1/2 cup sour milk
11/2 cups flour
pinch of salt
Vo teaspoon soda sifted in
% cup ground figs or dates
1/2 cup butter
1 egg
Steam 2 hours in greased pan. Keep up an even
boil for the cooking. Don't remove lid.
54
Marshmallow Pudding.
3 egg whites, beaten very stiff
1 cup sugar
2 teaspoons of Knox Gelatin dissolved in V^ cup hot
water
Beat five minutes, mix in some kind of fruit or serve
with whipped cream.
Pineapple Fluff.
1 cup pineapple chopped
Yz cup chopped nuts
1 cup cream, whipped
y^ pound marshmallows
Cut marshmallows in quarters, mix with nuts and
pineapple and add whipped cream.
Pineapple Sponge.
Boil 1 pint sugar and 1 pint water five minutes. Soak
1 box Knox No. 3 in 1 cup cold water 5 minutes. 15 cent
can shredded pineapple. Add syrup to the pineapple.
When it begins to jell, add ^A pint whipped cream beaten
real stiff and beat until smooth. The whites of 2 eggs
beaten stiff may be used in place of whipped cream.
Maple Sponge.
1 envelope Knox Sparkling Gelatin
iy2 cups cold water
2 cups brown or maple sugar
1/2 cup hot water
whites of 2 eggs
1 cup chopped nut meats
Soak gelatine in cold water five minutes. Put sugar
and hot water in saucepan, bring to boiling point and let
boil ten minutes. Pour syrup gradually on soaked gelatine.
Cool, and when nearly set, add whites of eggs beaten until
stiif, and nut meats. Turn into mold, first dipped in cold
water, and chill. Serve with custard made of yolks of eggs,
sugar, a few grains of salt, milk, and flavoring.
55
Tapicoa Date Pudding.
1 cup pearl tapicoa
5 cups water
1 cup sugar
y2 teaspoon salt
1 teaspoon vanilla
V2 cup dates cut in small pieces
Soak tapicoa in three cups cold water 1 hour. Add
2 cups of water, 1 cup sugar, salt and dates. You may
use other fruit.
Chocolate Bread Pudding.
2 cups stale bread crumbs
4 cups scalded milk
2-3 cup sugar
2 squares Bakers chocolate
1/4 teaspoon salt
1 teaspoon vanilla
2 eggs
Soak bread 20 minutes in milk, melt chocolate in
sauce pan over hot water and enough milk to make thin
enough. Add bread, milk, salt and eggs slightly beaten
and put in pudding pan. Bake 1 hour.
Sauce for above pudding :
V2 cup butter
1 cup powdered sugar
% teaspoon vanilla and lemon
Fruited Rice Fluff.
Wash 1-3 cup of rice and cook until tender in a cup
of scalded milk with 1 teaspoon salt.
Soak 1 envelope of Knox gelatine in Yj cup cold water
5 minutes and dissolve in i/4 cup boiling milk. Add 1 cup
sugar, strain into cooked rice. Chop fine i/4 cup maraschino
cherries. Add cherries with 1 teaspoon vanilla. AVhip 1
pint of cream until stiff. When mixture is cold, fold in
half of cream, turn into mold. Remove from mold, garnish
with remaining cream, sweetened, and 14 cup of cherries.
56
Pink Chiffon.
1 pint of cream, whipped, add 2 lieapiiig tablespoons
of Knox Gelatine after it has been dissolved in 1-3 cup of
wami water. Add 1 cup of diced pineapple, 1 teaspoon
fruit coloring, 1 cup nuts.
Ginger Pudding.
1 peer
V2 teacup buttermilk
2-3 cup sorghum
1-3 cup sugar
1 teaspoon ginger
Make soft dough, not quite as stiff as cake. Bake in
a moderate oven. Cut in squares and serve with whipped
cream.
Chocolate Pudding.
2 tablespoons chocolate
. yolks of 4 eggs
1 cup sugar
1 quart milk
1 whole egg
2 tablespoons corn starch
Cook until it thickens, beat whites of eggs and put on
top, put in oven to brown. Serve with cream, if preferred.
Lemon Sponge or Snow Pudding.
V2 envelope Knox Sparkling Gelatine
14 cup cold water
1 cup boiling water
% cup sugar
Yi cup lemon juice
whites of 2 eggs
Soak gelatine in cold water five minutes, dissolve in
boiling water, add sugar, lemon juice and grated rind of
one lemon, strain, and set aside: occasionally stir mixture,
and when quite thick, beat with wire spoon or whisk until
frothy; add whites of eggs beaten stiff, and continue beat-
mg
on
57
until stiff enough to hold its shape. Pile by spoonfuls
^.. glass dish. Chill and serve with boiled custard. A very
attractive dish may be prepared by coloring half the mix-
ture red.
Chocolate Plum Pudding.
1 envelope Knox Sparkling Gelatine
% cup cold water
1 cup sugar
1/2 teaspoonful vanilla
1 cup seeded raisins
1/2 cup dates or figs, if desired
14 cup sliced citron or nuts, as preferred
1/2 cup currants
11/2 squares chocolate
1 pint milk
pinch salt
Soak gelatine in cold water five minutes. Put milk in
double boiler, add melted chocolate, and when scalding
point is reached add sugar, salt and soaked gelatine. Re-
move from fire and when mixture begins to thicken add
vanilla, fruit and nut meats. Turn into mold, first dipped
in cold water, and chill. Remove to serving dish and gar-
nish with holly. Serve with whipped cream, sweetened,
and flavored with vanilla.
Cherry Roll.
11/2 cups flour
1 tablespogn sugar
pinch of salt
1 tablespoon butter
2 teaspoons baking powder
Mix as for biscuits and roll out and cover with
cherries. Then drop dots of butter over cherries and
sweeten. Roll up and cut in slices. Have ready the juice
of cherries in pan to which has been added sugar, flour,
butter and water to make the amount needed. While this
is boiling hot, drop slices in and bake in moderate oven.
58
Apple Roll.
2 cups flour
4 tablespoons sugar
2 teaspoons baking powder
Mi teaspoon salt
5 tablespoons shortening
2-3 cup sweet milk
Sift dry ingredients, then cut in the shortening, add
the milk, stirring all together. Roll dough on board about
1/4 of an inch thick, keeping dough in oblpng shape,
spread with melted butter, then a generous layer of finely
chopped apples and sugar. Sprinkle cinnamon over this
and roll as tightl}^ as can in long roll. Cut slices about
2 inches thick and place in greased pan. Keep slices close
together. On top of each slice place 1-3 of an apple. Bake
in oven until apples on top are brown. Serve hot with rich
sauce.
Blackberry Roly Poly.
1 quart blackberries
y2 cup water
IV2 cups sugar
3 cups sifted flour
3 teaspoons baking powder
V2 cup shortening
beaten yolk of 1 egg
milk or water as needed
beaten white of 1 egg
V2 teaspoon salt
Cook the berries with the water, then press thru sieve.
To the pulp add the sugar and let simmer until well re-
duced. Keep a part hot for sauce and cool the rest. Sift
together the flour, baking powder and salt; work in the
shortening, then mix to a dough with milk or water added
to the beaten egg yolk. Knead slightly and roll into a
sheet 1/4 inch thick. Cut in pieces longer than wide, spread
with the cold blackberry mixture and roll. Brush the top
of each with egg white and dredge thickly with sugar.
Bake about half an hour. Serve hot with blackberry sauce.
59
Rice Pudding (Chocolate).
1 quart milk (scalded)
3 ounces grated chocolate
1 cup hot cooked rice
1 cup sugar
4 egg yolks
Bake. Spread top with beaten whites and brown.
Steamed Pudding.
1 cup molasses
1 cup sugar
21/2 cups flour
1 teaspoon soda
1 cup butter
1 cup sour milk
4 eggs
flavor with nutmeg
Mix butter and sugar to cream, add eggs well beaten,
then molasses, then nutmeg, flour, sour milk; lastly soda
dissolved in small amount of boiling water. Steam 3 hours.
Sauce for same:
Cream 1 cup of sugar and V^ cup butter together, put
iy2 cups water in a pan, when it boils thicken w^ith flour
to the consistency of cream, take from fire and stir rapidly
into sugar and butter. Flavor to taste.
Snow Pudding.
Dissolve a package of Lemon Jell-0 in a pint of boil-
ing water. When cold and still liquid whip with an egg-
beater to consistency of whipped cream. Let stand till
firm and then pile it by spoonfuls into sherbet glasses and
serve with egg custard.
The "Plain" JeU-0 Dessert.
Dissolve one package of Jell-0, any fla'vor, in a pint
of boiling water. Pour into a mould and put in a cold place
to harden. When set turn out on a plate.
Be sure to use Jell-0, with the name Jell-0 in big,
red letters on the package.
60
Caramel Pudding.
1 tablespoon of butter
1 pint of milk
2-3 cup sugar
3 tablespoons com starch
legg
vanilla to flavor
Brown the sugar, add the milk and egg and corn
starch. Cook in double boiler. Serve with cream.
How to Whip Jell-0.
If you have never whipped Jell-0 and know nothing
about the process, you will be glad to know mat it is as
simple a matter as whipping thick cream. Begin to whip
the jelly while it is still liquid — cold but not yet congeal-
ing— and whip till it is of the consistency of thick whipped
cream. Use a Dover egg-beater and keep the Jell-0 cold
while whipping by setting the dish in cracked ice, ice
water or very cold water. A tin or aluminum quart meas-
ure is an ideal utensil for the purpose. Its depth prevents
spattering, and tin and aluminum admit quickly the chill
of the ice or cold water. Add cream or whatever else goes
into the dessert after — not before — whipping the Jell-0^
The whipping process more than doubles the quantity of
plain Jell-0, so that when whipped one package of Jell-0
serves twelve persons instead of six.
61
Pies
Caramel Pie.
1 cup dark brown sugar
11/2 cups boiling water
legg
2 rounding tablespoons flour
1/2 teaspoon vanilla
Thoroughly mix the flour and sugar. Add to this the
water, place in a double boiler over the fire and stir until
mixture thickens.
Drop in this the whole egg, beating vigorously until
thoroughly mixed. Cook a few minutes longer, remove
from fire and add flavoring.
Pour into baked crust.
Spread with the beaten egg whites to which 2 table-
spoons sugar has been added. Brown in oven.
Cocoanut Pie.
V2 cup sugar
2 tablespoons flour
1 pint milk
2 eggs
Yo cup cocoanut
Cook well and fill crust after baking. Beat white and
sprinkle with cocoanut, put in oven to brown.
Sour Cream Pie.
Line a pie pan with crust. Make filling.
1 cup cream (sour)
1 cup sugar
1 teaspoon cinnamon
14 teaspoon cloves
V2 cup raisins, chopped
2 yolks of eggs
Use whites on top.
62
Pie Crust for One Pie.
5 heaping tablespoons of flour
IV2 heaping tablespoons lard
pinch of salt
enough water to make a pie dough
Sift flour and salt, knead in lard, add water and
handle as little as possible.
Lemon Tarts.
Top part —
2 cups sugar
1/^ cup butter and lard mixed
2 teaspoons baking powder
2 eggs
1 cup water
2 cups flour
Mix these ingredients together.
Lower part —
juice and grated rind of 1 lemon or 1 tablespoon of
essence of lemon
1 cup light brown sugar
1^/4 pints of water
legg
1 cup molasses
2 tablespoons of flour
Mix these ingredients together.
Have six pie plates lined with dough, put the lower
part in them.
Pour the top on the lower part and bake in a moder-
ate oven.
These will look like cake when done.
Butter Scotch Pie.
4 egg yolks
2 cups of white sugar, browned
3 tablespoons butter
Let this cook down like wax, then add 2 cups water,
let this cook until the burnt sugar is dissolved. Mix to-
63
getlier 4 tablespoons flour, yolks of 4 eggs and 2 cups of
milk.
Pour this into tlie above ingredients. Beat tlie whites
and put on top. Will make two pies.
Rhubarb Custard Pie.
1 cup rhubarb, cut fine
% cup sugar
1 egg. beaten
1 square cracker, rolled
1 tablespoon of butter
Stir all together and let stand while you are prepar-
ing the crust.
Cream Pie.
Bake pie crust light brown
yolks of 3 eggs
lyo cups sugar
2 heaping tablespoons flour
2 cups rich milk
Cook until thick, flavor, put into crust, spread white
on top and brown lightly. This makes two pies.
Pie Crust.
1 cup flour
14 cup lard
Add enough cold water to handle.
Pineapple Pie.
1 large can of grated pineapple
iy2 cups sugar
V2 cup corn starch
1/2 cup flour
2 eggs, use yolks for filling, whites on top
butter the size of a walnut
Stir all together and cook in double boiler until thick.
Flavor with vanilla. Enough for two pies.
64
Apple Cream Pie.
Make a smooth apple sauce and to each cupful add :
2 well beaten eggs
1/2 cup cream
1/4 teaspoon nutmeg
1 heaping tablespoon of flour
Mix well, cook in double boiler, fill pie shell. Put
meringue on top and brown.
Mock Mince Pie.
1 cup of molasses
1 cup sugar
y2 cup butter
% cup vinegar
2 cups raisins
4 rolled crackers
1 teaspoon cinnamon
1 teaspoon cloves
2 cups hot water
Pineapple Pie.
2 tablespoons butter
1 cup sugar
1 can pineapple
3 egg yolks, beaten lightly
1 teaspoon com starch
1 cup sweet milk
Dissolve com starch in milk and sugar, mix with egg
yolks, add pineapple cut fine. Beat whites stiff and fold in.
Cream Pie.
Line a pie pan with a rich crust and bake.
Filling —
Heat a scant pint of milk, beat the j^olks of 2 eggs.
Mix together i/o cup sugar, i/4 cup flour, dissolve in a little
milk. Add this to the hot milk, then the yolks, a small piece
of butter. Let thicken, but do not boil, then add extract.
Cover with meringue from the whites of the eggs and
su2:ar.
65
Mince Meat Pie.
3 quarts of chopped meat
5 quarts of apples
5 quarts of sugar
1 qviart of molasses
3 quarts cider or fruit juice
1 quart suet
2 pounds each raisins and currants
2 tablespoons each cloves and cinnamon
1 tablespoon each pepper and salt
2 nutmegs
V2 pound each prepared lemon peel and orange peel
1/4 pound prepared citron
Cook raisins and currants together, then cook all if
desired.
Banana Pie.
Slice 3 bananas in a baked crust
heat 1 cup milk
add 14 cup of sugar
yolks of 2 eggs
1 tablespoon flour
mix with V2 cup cold milk
pinch of salt
Boil to a thick cream. Flavor with vanilla. Pour this
on sliced bananas. Beat whites of eggs, put on top and
brown in oven.
Lemon Pie.
Grated rind and juice of 1 lemon
IV2 cups of sugar ^
2 eggs
a piece of butter size of egg
2 heaping tablespoons of flour or com starch
2 cups boiling water, added gradually
Dissolve the corn starch in a little water, add eggs,
then the remainder and place on the stove till it becomes
quite thick. This makes filling for two pies.
—3
6G
tlio lonioii juico. Tako romaiiiiiij^" half of svi^ar, mix woU
Chocolate Pie.
2''/i teaspoons ^ratcHl cliocolate
4 tablespoons flour
1 Vii cups sugar
Mix well, add '.] cups of sweet uiilk, 1 teaspoon of
butter, theu yolks of 4 eggs well beaten.
]iet come to ])oil, take from stove. Pour in crust.
Lemon Cream Sponge Pie.
2 tablespoons butter
1 cup sugar
3 eggs
rind of Vii lenu)n
3 tablespoons of lemon juice
1 cup whole sw(M^t milk '
6 level tables})oons of flour
Tak<i buttei" and one-haU' of the sugar and ci'(-am,
theu add (.'f!;f!; yolks lightly beaten. Add grated rind and
in the flour, add milk and stir well. After mixture is well
blended, stir in the stiffly beaten egg whites, stir in well,
pour all into an unbaked shell and hake in moderate oven.
Orange nuiy be used iusti^ad of lemon, if preferred.
Vinegar Pie.
2 eggs
Yo cup of vin(\gar and fill the I'cst of the cup with cold
water and that makes 1 cup
1 cup sugar
2 tablespoons of lloui" or I tablespoon of corn starch
flavor with lemon
Bake in one ciiist.
Butter Pie.
1 cuj) of sweet cream
1 cup of sugar
2 tablespoons of butter
2 tablesf)oons of flour
67
Pumpkin Pie.
Cook pumpkin till tender, then run through colander
For 2 pies take :
2 cups pumpkin
1 cup sugar
1 pint of cream or milk
3 eggs
y2 teaspoon ginger and cloves
1 teaspoon of cinnamon
pinch salt
Make good rich crust.
Pie Plant Pie.
Take the yolks of 2 eggs
2 heaping tablespoons of flour
1 cup sugar
butter size of a walnut
Put in a saucepan and mix thoroughly, beating the
eggs up light, then thin to the consistency of thickening;
now take 1 cupful of pie plant and pour boiling water
over it and let it stand while you get the first mixture and
pie crust ready; then pour off the water from the pie plant
and stir it in the mixture, then turn it into your crust and
bake without a top crust, then take the whites of two eggs
and make into a meringue and spread over the top.
Ice Water Meringue.
2 egg whites
Mi teaspoon lemon juice
1 tablespoon ice water
2 or 3 tablespoons sugar
few grains of salt
Have Qgp:; whites cold, add salt and V^ the ice water.
Beat until white and fluffy, add lemon juice and remain-
ing ice water, beat 1 minute longer, then add sugar, con-
tinue beating until mixture is very stiff. Spread on any
kind of pie and bake in oven 12 minutes.
68
Cream Raisin Pie.
1 cup light brown sugar
3 tablespoons water
^ cup of milk
1/2 cup seeded raisins
3 egg yolks
3 teaspoons flour
% cup of cream
Boil until thick. Use whites on top.
Butter Scotch Pie.
1 cup brown sugar
yolks of 2 eggs well beaten
butter the size of a walnut
1 cup sweet milk
2 tablespoons flour
1. teaspoon vanilla
Mix together and cook in a double boiler. When cool
put in a baked crust and cover with a meringue made of
beaten whites of eggs and 2 tablespoons of sugar. Return
to oven to brown.
Vinegar Pie.
1 cup sugar
2 tablespoons flour
3 tablespoon vinegar
% teaspoon nutmeg
1 teaspoon butter
Mix all together except vinegar, put vinegar into
pint cup, fill up remainder with water and add to mixture.
Put in unbaked crust; bake in moderate oven.
Rhubarb Pie.
2 cups of rhubarb chopped fine
1 cup of sugar
2 tablespoons of flour
2 eggs
Stir the sugar and flour, mix through rhubarb, add
69
the beaten egg yolks, stir all together and bake in an un-
baked crust. After the pie is done, cover with the egg
whites.
Caramel Pie.
1 cup sweet milk (heated)
2 eggs
1 cup dark brown sugar
1 tablespoon butter
1 tablespoon flour
1 teaspoon vanilla
Cook all together in double boiler until thick and put
in baked crust.
Amber Pie.
1/2 cup of sugar
% cup jam (any kind)
% cup sweet or sour cream
3 tablespoons butter
2 eggs
2 tablespoons flour
Mix all together and bake in one crust, reserving
whites of eggs to use on top of pie.
Mince Meat.
2 pounds beef
% pound suet
3 pounds apples
1 pound raisins
1 pound currants
3 cups sugar
1 pint molasses
1 pint of pickle syrup
2 oranges, juice and rind
1 tablespoon each cinnamon, cloves and allspice
1 tablespoon salt
Cook raisins, sugar, molasses with suet. Enough
vinegar to suit taste. Put meat and apples in last and do
not cook long.
70
Mculs
Smoked Ham Roa»t.
I nWci' li.'un I '/; iiicli IJiick
1 inhlcwfjooii niiiKhinl
I ijilil<'H|)()()n Hiij^nr
I ciif) lop rnilU
1 ^rcr-ii pepper
wtlilc |»ef)p<'C 1() l;isle
S(»;il< linrn in liol, wjiler .'10 rriiiiiiles. K.ernove from
ujiler jiikI nil) Hiif/;.'ir ;im<I rriiiHl;ir(l inio holli Hides. (Iliof)
pepper v<'ry fine, sprinkle over (lie lop of li;illi. I*l;iee liniii
ill iKikiii^" (TihIi, ItJike slowly jiIxhiI I'-: hours, l<<'e[)in^" it
covered niosi- ol" the lime. When done, serve liol, vvil.li
nnliirni ^rjivy or willi IhickcniiiM in il.
Meat Croquettes.
I eiip chopped nie.'ii
I cup crjiclvci" criunhs
'! .'' Clip while s.'iiicc
onion, m:iII .-iiid pepper lo l.-isfe
Mix IJioroii;.',lily, iiuikc into c;ike :iiid h.-ike in nioder
nle oN'cii nhoiil. .''(I miniiles.
Swiss Steak.
i'oiind .-I lilieiiil (pijiiilily <>r (lour iiilo ;i (hick piece
oC round ;:(e;ik on holli sides. Sc;ir well on holh sides in
liol, siie(. drippiii«j;s. Sejison well wilh Siill Jiiid chopped
onion if d<'sire<l. I>;ircly coxcr wilh \\;i(cr :in(( siinnier
slowly iiiilil lender.
StufTod Steak.
Tjike ;i liir-'c round slejik nlxuil ' i inch (hick, (ill wilh
dressin/j;' iii:i<lc lidni luc-id crunihs, onions, sn.i^'c, s;il( ;in<l
pepper niid enoiit'di milk lo inoislcii. Ivoll nwd lie wilh
s( riiiv; jiimI hnke in iuod<'r;iie oven jihoiil I ' 'i hours. Any
r.'ixdiile drcssiiii;- will <lo.
71
Beef Loaf.
.'{'/l f)()ii?i(ls roiijui Hl<'al<, ^roiitid fine
2 ('iif)S foiled cviyckcv <'nirril)H
1 (-111) swccl, tnilk
Hall ;iii<l f)C|»|»<'r lo ImhI,*!
Mix well, rrinkc into roll, sprM-nd vvilli hnllcr, hake in
oven 2 liour'H.
Beef Loaf.
2 |)()ii(ids si<';d<
2 o.^iJi;^, well Ix-alcii
() cr'acki-r's, rolled
I <ru() HW<'('i milk
5 ial)l('Kf>ooiiH riic!l('<l iHillcr
1 Hrnall onion
sail and ftcftpcr J,o lastc
Make in loaf in i^icascfl [);in and itakc Yi lionr.
Pot Roast.
I*nj, .'5 or' 4 Jahlcspoons of Fat inio ;i kclllc or deep
Trying" f)an, when hoi, slice inlo il one lai",L!,<' onion, when
il, liaH hrowiH'd pnl, in yonr |)i<'('<' oj" heel". Tnin nnlil il is
ni(Mdy l)rown<'<l on all sides, covm-c vvilli hoilin^' waler ;ind
cook until icinjcr". Nice way lo cook clicap cmIk.
Chicken Pie.
(look cliickcn nnlil il Tails IVoni lioncs and mince inlo
line pieces. Line a |)an willi a crnsl nol \'ery rich and pnl
in chicken s<'asoned vviih sail and pep[)er" and several
ciVK'kers hroken itd,o srmdl pieces. I'onr hrotli over Ihis
and dol willi hils of hiiller. i^nl on lop crnsl ;ind hako
nnlil \'ery lirown. Also nse I'nhhils or piii;('ons.
Pressed Chicken.
l)oil a <'liicken nnlil lender. L*enio\'e hone and i^rislle.
I)oil hrolli until low. Season vvilli s;ill an<l |)e[)per. j'oiir
over cliick'en that has been minced line. I*i"ess in pan and
sel away l<> cool.
72
Beef Loaf.
3 pounds beef
^2 pound pork
2 eggs
1 cup cracker crumbs
V2 cup sweet milk
1 medium sized onion
Grind beef and pork, add eggs well beaten, cracker
crumbs, sweet milk, onion cut fine, salt and pepper to
taste. Mix all together and roast.
Salmon Croquettes.
1 can salmon
1 or 2 eggs
6 crackers, rolled fine
Mix with salmon and eggs. Make in small balls and
fiy in hot fat.
Salmon Loaf.
1 pint cracker crumbs
4 eggs, beaten
1 large can salmon
juice of 1 lemon
pinch of salt and pepper
Put into a greased pan and steam 1 hour. Slice when
cold and garnish with parsley.
Escalloped Salmon and Macaroni.
Break Mi cup macaroni and boil 20 minutes. Free one
can salmon from bones and skins. Lay in layers in baking
dish alternately with the macaroni, pouring over each
layer cream sauce made with
1 tablespoon flour
1 tablespoon butter
1 cup milk, season with salt, pepper and lemon juice
Cover with buttered crumbs and bake 20 minutes in
moderate oven.
73
Oyster Fritters.
Make batter of 2 eggs, 2 cups milk, 2 cups flour, little
salt. Dip oysters in batter and fry in hot larcl. Drain on
brown paper.
Cheese and Nut Roast.
1 cup of cheese
1 cup of bread crumbs
1 cup chopped English walnuts
2 teaspoons chopped onions
butter size of walnut
juice of Yz lemon
salt and pepper to taste
2 well beaten eggs
2-3 cup hot water
Cook onions in melted butter for a few minutes. Mix
cheese, nuts and bread crumbs together, add hot water,
butter, onions, lemon juice, mix, add eggs, bake in but-
tered pan 30 minutes. Sprinkle top with tomato sauce.
Macaroni and Eggs.
V2 pound macaroni
1 cup cream
4 or 5 eggs
salt and pepper
Break up macaroni and boil in salted water until
done. Drain, place in casserole with the eggs well beaten
and the cream, salt and pepper. Bake in moderate oven
% hour.
Baked Fish.
Halibut or pike is best. Arrange thin slices of salt
pork on bottom of pan. Clean and wipe fish dry, place over
pork. Cover fish with 3 tablespoons flour and 3 tablespoons
butter rubbed together. Cover top witli buttered cracker
crumbs and thin slices salt pork. Cover with buttered
paper and bake 1 hour. Remove paper and brown a few
minutes before removing from oven.
74
Salmon Loaf.
1 egg
1/2 cup water
1 can salmon, boned
1/2 cup bread crumbs
1 onion size walnut
1 teaspoon salt
2 tablespoons butter
Beat egg light to which add water, then salmon, bread
crumbs, chopped onion, salt and melted butter. Mix well,
mold in loaf and bake in greased pan. Sei'A^e plain or with
tomato sauce.
Meat Loaf.
2 pounds round steak, ground
11/2 pounds pork, ground
1 cup cracker crumbs
2 eggs
1 tablespoon salt
1 cup sweet milk
butter size of an egg
1 teaspoon pepper
pinch of celery salt
Put meat and crackers thru food chopper, add other
ingredients, mix thoroly, make into loaf, place in roaster,
cover with bits of butter, cover half way up the sides with
water. Bake 2V2 hours.
Cheese Straws.
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons butter
dash of cayenne pepper
1 cup grated tasty cheese or cheese that comes in tin-
foil with snappy flavor
4 tablespoons ice water
Sift fiour, baking powder and salt. Cut the butter well
into it, then add cheese. Next add ice water and cayenne
75
pepper. Mix tlioroly, then roll on floured board as thin as
can be handled. Cut in strips 5 inches long and width of
a lead pencil. Bake on greased biscuit sheet in moderate
oven. Care should be taken to keep straws from becoming
too brown.
Creamed Chicken.
1 cup cream
2 tablespoons flour
2 tablespoons butter
2 cups chicken meat cut fine
Place butter in pan, when melted add flour, stirring
until smooth, then add cream slowly. When hot add
chicken cut up fine — salt and pepper.
Cheese Souffle.
2 cups fine bread crumbs
1 cup cream
1 cup milk
butter size of walnut
% teaspoon salt
2 well beaten eggs
% teaspoon ground mustard
Stir milk, cream and eggs together, add 1/2 pound
dried cheese, add mustard, add salt to taste, stir in bread
crumbs and butter, bake 30 minutes in casserole.
Spanish Rice.
1 cup uncooked rice
2 cups water
2 cups tomato juice
2 medium sized onions
2 chopped pimentoes
1 tablespoon butter
salt
Mix all together and let come to boil on top of stove.
Put in oven and bake % hour.
76
Macaroni Rarebit.
2 cups cooked macaroni
1 cup grated cheese
1/2 teaspoon salt
1/4 teaspoon each mustard and pepper
6 slices bread (broken in bits)
2 tablespoons butter
Mi cup cream or milk
3 eggs
Bake about V^ hour in casserole.
Nut Croquettes.
1 cup stale bread crumbs
1 cup nut meats (any kind)
2 eggs
Mj cup milk
Beat the eggs well, add nuts, ground, bread crumbs,
pinch of salt and milk. Shape in balls, roll in egg and
cracker crumbs. Fry in deep fat and drain. May sei've with
white sauce.
Brains with Eggs.
1 set of brains
Allow to soak until all the blood is out of them, then
remove the skin. Wash again and soak in salt water.
Place in a pan of water and season with salt and pepper
and cook until white, add a little butter, pour in a oeaten
egg and mix well, cover for several minutes. Serve as a
sandwich filling or on toast.
Baked Oyster Loaf.
1^2 pounds of round steak
IV2 pounds of fresh lean pork
1 quart of fresh oysters
3 eggs
salt and pepper
Mix all together into a loaf and bake 1 hour with 1
pint of water.
77
Brown Stew.
Cut lean beef in inch cubes, season, each piece dredge
with flour, brown on all sides in frying pan using a little
suet to prevent sticking and add necessary fat. Add hot
water and turn in double boiler and cook for 3 hours. One
hour before it is done, add vegetables you like cut in cubes.
Potatoes require less time.
Meat Loaf.
V2 pound each of beef and pork (ground)
3 well beaten eggs
12 soda crackers rolled fine
1 teaspoon salt
1 teaspoon pepper
3 tablespoons cream
2 tablespoons of boiling water
To the meat add all ingredients and mix well, form
into a loaf and place in greased pan and bake 1 hour in
moderate oven. Bake with cover the first half hour, then
remove and let brown.
Veal Loaf.
2 pounds veal
% pound fresh pork
1 cup stale bread crumbs softened in milk
juice and grated rind of 1 lemon
2 eggs, beaten
salt and pepper
Mix well and form in loaf. Bake 1 hour.
Pot Roast.
Sear 3 or 4 pounds shoulder meat, put in iron kettle,
season, add I/2 cup of boiling water, 1/2 onion, 2 cloves,
parsley and celery.
78
Eggs and Breakfast Dishes
Deviled Eggs.
Boil fresh eggs until hard, remove shells, cut into
halves lengthwise, remove yolks and mash very fine. Sea-
son with melted butter, pepper, salt, sugar and a little
vinegar or prepared salad dressing may be used if pre-
ferred. Stuff eggs and in the center of each put a stuffed
olive.
Deviled Eggs.
Boil eggs twenty minutes, remove shells, cut length-
wise, take yolks and n^ash in mixing bowl, add pepper
and salt to taste, a little dry mustard and enough vinegar
to moisten well. Press closely into cavities, arrange on
lettuce leaves and serve.
Omelet.
To each egg take 1 tablespoon milk. Beat eggs separ-
ately. To yolks add milk and seasoning, then fold in the
whites. Turn into hot skillet which has tablespoon of
butter in. When well browned on bottom, set in oven to
brown on top.
Omelet.
5 eggs
10 tablespoons milk
1-3 teaspoon salt
Separate yolks from whites; beat whites very stiff;
beat yolks 12 times only; add milk and salt to yolks and
stir; fold in whites. Have one scant tablespoon butter in
heavy skillet; turn omelet into it and cook on top of stove
until nearly done, then place on grating in olen to brown.
Deviled Eggs.
• Boil hard, peel and cut in halves. Remove yolks, mash,
season with pepper, salt, vinegar and celery salt. Place
back in whites and serve.
79
Cheese Omelet.
yolks of 2 eggs
2 tablespoons hot water
1 cup grated cheese
salt and pepper
whites of 4 eggs
1 tablespoon bntter
Beat j^olks nntil lemon colored, add tne water and
seasoning. Beat whites until stiff, add cheese. Mix both
mixtures together and pour in hot buttered skillet and
cook in oven.
Shredded Wheat Biscuit for Breakfast.
'Warm the biscuit in the oven to restore crispness —
don't burn— .pour hot milk over it, dipping the milk over
it until the shreds are swollen; then pour a little cream
over the top of the biscuit. Or, serve with cold milk or
cream, according to individual taste.
Scalloped Eggs.
6 hard boiled eggs
% cup of chopped meat
% cup buttered crackers
1 pint of white sauce
Sprinkle the bottom of buttered baking dish with
crumbs, cover with V2 of eggs chopped fine, then pour on
sauce, then meat; repeat and cover the top with crambs.
Bake until brown. Ham, cliicken, sausage or veal may be
used.
Scalloped Eggs.
6 hard boiled eggs. Sprinkle the bottom of buttered
baking dish with cnimbs, cover with sliced eggs, add
butter, salt and pepper (and onion if you like). Repeat
until you have used all of the eggs. Cover the top with
crumbs. Cover with part cream and milk. Bake until
brown.
80
Shredded Wheat Biscuit with Strawberries.
Prepare berries as for ordinary serving. Warm bis-
cuit in oven before using. Cut or crush oblong cavity in
top of biscuit to form basket. Fill the cavity with berries
and serve with cream or milk. Sweeten to taste. Peaches,
blackberries, raspberries, blueberries, pineapple, bananas,
and other fruit, fresh or preserved, can be served with
Shredded Wheat Biscuit in the same manner.
Egg and Fish Loaf.
3 hard boiled eggs
1 cup fish, salmon or any left over fish
1 cup cold boiled rice
1 teaspoon minced onion
3 thin slices bacon
salt and pepper
milk to moisten
Grease a baking mold, slice one of hard boiled eggs in
rings around the pan. Press the fish mixture into a pan.
Waffles.
2 cups flour
2 teaspoons baking powder
% teaspoon salt
legg
Add milk to make batter
Fry in waffle iron.
Shredded Wheat Oyster, Meat or Vegetable Patties.
Cut oblong cavity in top of biscuit, remove top care-
fully and all inside shreds, forming a shell. Sprinkle with
salt and pepper, put small pieces of butter in bottom, and
fill the shell with drained, picked and washed oysters.
Season with additional salt and pepper. Replace top of
biscuit over oysters, then bits of butter on top. Place in
a covered pan and bake in a moderate oven. Pour oyster
liquor or cream sauce over it. Shell fish, vegetables, or
meats may also be used.
81
Waffles.
4 level teaspoons baking powder
2 cups flour
V2 teaspoon salt
4 teaspoons melted butter
3 tablespoons sugar
2 eggs
IMi cups sweet milk
Mix ingredients in order given, beat yolks until light
and add stiffly beaten whites last, fold in gently and
fry in hot, well greased watfle iron.
Sour Milk Batter Cakes.
legg
21/2 cups sour milk
2 1-3 cups flour
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
Beat egg light, to which add sour milk. Sift flour,
baking powder, soda and salt together into liquid and
beat hard for one minute.
Fry on soapstone griddle or on ordinary griddle,
sparingly greased.
Griddle Cakes.
2 cups flour
Mi teaspoon salt
1 tablespoon sugar
1 teaspoon soda
2 teaspoons baking powder
2 eggs
1 tablespoon shortening
buttermilk
Sift the dry ingredients, then add tlie eggs and
enough buttermilk to make a thin batter, then add the
shortening melted and you will find it unnecessary to
grease griddle.
82
Drop Dumplings.
1 Clip flour
2 teaspoons baking powder
^/4 teaspoon salt
1 egg
enough milk to make a stiff batter
Drop from teaspoon.
Com Fritters.
^ pint flour
1 gill milk
% can sweet com
1 tablespoon butter
legg
1 teaspoon sugar
1 teaspoon salt
% teaspoon pepper
Make a smooth paste with the flour and milk, add the
salt, pepper, sugar and com to this and beat vigorously
for 3 minutes. Now add the butter melted and beat 3
minutes longer. Beat the white of the egg to a stiff froth ;
add the yolk to it and beat half a minute longer. Stir
this into the batter. Drop by scant tablespoonfuls into
deep hot fat and cook for about 3 minutes. Drain and
serve at once.
Pop Overs.
2 eggs
2 cups sweet milk
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
Beat whites and yolks of eggs separately. Add yolks
to milk, stir in flour with baking powder sifted into it,
add salt, add whites and beat together. Bake in gem pans.
83
Vegetables
Baked Beans.
2 cups beans
1 cup tomatoes
% cup molasses
2 onions
1-3 teaspoon mustard
3 or 4 slices bacon
salt and pepper to taste
Mix all together and bake 4 hours in a moderate oven.
Fried Tomatoes.
When about half ripe, wash, cut in halves, season
with salt and pepper, dust with bread crumbs. Have hot
butter in skillet, brown tomatoes on both sides. Then put
over moderate fire to cook slowly. Add 1-3 cup cream and
let boil up. Tomatoes will have to be removed with cake
turner.
Creamed Carrots.
Peel and dice carrots, cook in salt water until tender,
remove from stove and drain. Fiy 4 slices of bacon, drain
off a part of grease, cut bacon in small slices, add carrots,
2 tablespoons of flour, stir all together, add 1 cup of sweet
cream, salt and pepper to taste.
Mexican Chili.
Cook chili or pinto beans until well done. Get from
the butcher IV2 pounds chili meat, put meat into pan with-
out water and let simmer very slowly stirring occasion-
ally. When meat begins to turn white add 2 teaspoons of
Mexican chili pepper or powder, 2 teaspoons finely
minced garlic and salt to taste. Let fry in its own fat until
meat is well done. It is a good plan to ask for extra suet
when purchasing meat. Serve with beans and crisp
crackers.
84
Asparagus on Toast.
Cut asparagus in short lengths, cook in salt water
until done, drain, add 2 tablespoons of flour, stir with a
fork, add 1 tablespoon butter, i/^ cup sweet milk and cream
mixed, salt and pepper to taste. Have small pieces of
toast prepared, place in individual dishes, cover with
creamed asparagus and serve.
Potato Puffs.
2 eggs
% teaspoon salt
1 teaspoon baking powder
V2 cup flour
1 cup mashed potatoes
Beat eggs well, add potatoes, flour, salt and baking
powder. Fry in hot fat.
Stuffed Tomatoes.
Cut off the top of six large ripe tomatoes. Carefully
remove the pulp with spoon. Season the inside of tomato
shell with 1 teaspoon of finely chopped onion, olive oil,
vinegar, salt and pepper.
Then chop fine 1 cucumber, 1 stalk celery, I/2 cup
English walnuts. Mix well with rich mayonnaise dressing
and fill the tomatoes.
Cabbage and Cheese.
1 head medium cabbage. Salt to taste. Cut and cook
20 minutes in boiling water, drain and place in baking
dish in layers with cheese, cream sauce and bread crumbs
between layers. Bread crumbs and butter on top and bake
40 minutes in moderate oven.
Cream sauce —
2 tablespoons melted butter'
2 tablespoons flour
1 pint milk
Put this sauce between layers of cabbage and cheese.
85
Canned, Beans.
1 peck green beans
Enough water to cover
1 pint cider vinegar
After they reach boiling point, boil 10 minutes. Have
jars and lids hot. Seal.
Lyonnaise Potatoes.
Take six cold boiled potatoes and cut in thin slices.
Chop an onion fine and fry to a light brown in a table-
spoon of hot butter in a frying pan. Then add the potatoes
and fry them also light brown, turning them often. Turn
into a hot dish, stirring in a teaspoonful of chopped pars-
ley.
Escalloped Cabbage.
Pour white sauce made of
1 tablespoon butter
1 cup milk
2 tablespoons flour
cooked
over tender cooked cabbage well drained. Grind bread
crumbs, mix with melted butter and spread over the top.
Bake about 20 or 30 minutes.
French Peas.
Drain water from one can of peas. Dice about 4 slices
of thin bacon, add one medium sized onion, brown bacon
and onion in skillet, stirring constantly, add peas. 1 cup
sweet cream, butter size of walnut, salt and pepper to
taste. Let boil until thick.
To Can Com (Field).
9 cups com
% cup salt
1 cup sugar
Water enough to cook well, fill sterilized jars and
seal.
86
Harvard Beets.
V2 cup sugar
1 teaspoon salt
1 tablespoon corn starch
% cup vinegar
1 tablespoon butter
Cook this in skillet and add the beets, previously
cooked and diced.
Baked Sweet Potatoes.
Fresh sweet potatoes cooked or canned sweet potatoes
Slice and put in baking dish, add sauce of
^ cup butter
M2 cup boiling water
1 cup sugar
Let come to a good boil then pour over potatoes,
salted, and bake to light brown. Just before serv^ing, place
marshmallows on top and brown and serve.
Italian Dish.
21/2 pounds pork
1 pimento
1 quart tomatoes
1 medium sized onion
salt and pepper to taste
Grind pork, cook with tomatoes until brown, add
pimento and onion. Cook Vo package spaghetti until done.
To sreve — Place meat and tomatoes in center of platter,
putting spaghetti around it.
To Can Green Beans.
6 quarts beans ( after they are cooked)
3 tablespoons sugar
3 tablespoons salt
% cup vinegar
Let boil up good and can.
87
Salads
Waldorf Salad.
IVo cups of tart apples
1 cup chopped celery
1 cup nuts
1 cup white grapes
Pineapple and Pear Salad.
1 slice of pineapple place on lettuce leaf, then put V2
of pear on pineapple. Remove pear center, fill with cot-
tage cheese to which few nuts have been added, then add
paprika.
Egg Salad.
9 hard boiled eggs
1 bunch of celery
1 bottle stuffed olives, chopped
salt and pepper
Moisten with mayonnaise. Serve on lettuce leaf.
Apple Salad.
6 apples
1 bunch of celery
Chop all together, then add 1 cup of English walnuts.
Serve with dressing.
Pea Salad.
1 can peas
1 can pimentoes
1 large stalk celery
Serve with dressing.
Chicken Salad.
1 chicken weighing about 4 pounds. Stew until it falls
from bone. When cool put through meat chopper. Salt and
pepper to taste. Add V2 as much finely chopped celery as
chicken. Mix with salad dressing.
88
Nut Salad.
1 «l()/,(Mi l<]ii_i;iisli wnliiuts
I I'lip coKm'v
juice o\' nil oraiii^v
(Mu)|> in small l>ils lli(> dales, walnuts aiul tH'tory, ndd
l\\o juice cl' an orani^'c fruit, mix all to^'cthcr and siu'x c on
l(>ttuci> leal" with a ixood salad dressinu'
Vegetable Salad.
1 cup cucundxM'
'J cups cabbai^i^
I cup cold l)oiled [>()tat()es
1 cup cel(>ry
'J hard hoi led »\u",j;s
I small tuiien
1 s\V(Hd. red pepper
S(M"\(> wit h dr(>ssiuu".
Marshmallow Salad.
'J cups marshmallews, t'ut tint*
1 cup uuts
I cup pint^ipple
Mix all teut^ther. ' •_• cup ci'cam wliipped with a little
sui^ar. I'our on the mi\lurt> and ser\-e.
Meat Salad.
'J IxMiuds o\' veal or hoo\\ cut in small piiM'es
1 pint o\' Vvouch p(»as
1 cup of tine cut celei'v
salt to taste
M i\ wit h mavtumaisi*.
Fruit Salad.
1 can slicivl piiu>ai>plt\ cut in small piiH'OS
'•J (io'/iMi bananas, slictMl
() or more applt>s. cut tine
Mix anci S(M"\(^ with drt^ssiuu" (swtH^t).
Chicken Salad.
1 cliickcii, cliopix'tl lijie
1 Imiik'Ii (>r celery
a liiil(^ pieUle
1 ciif* of iiiii rnejilH
sail, mid |>e|)|)ei"
Mix wii li s;il;i(l dressiiiji,'.
Pea and Salmon Salad.
1 e;in red sniiiioii
1 cim [x'Jis
',] liard l)(>iled ei!,i;s, il" desire(l
Mix with snhid di-essiii;;'.
Meat Salad.
2 Clips incMt (ti^roniid)
1 eiip of sliced |)<)l;d()es
1 lar,ij;"e onion
."> svveel, pick les
.'1 liai'd hoi led ei;ij;s
1 cn|> oi" celei-y (or celei'y seed )
add mayonnaise dressing;'
Bunched Asparag"us Salad.
I l)iincli aspai'a.ii;iis
1 laru;(' |)icl<le
l-o (*iif) (^lio|)ped piirienlo
1 o^^ while, cooked
1 1,ahles|)ooM parsley
J^'r(al(',h dressing
IcttlKU'
C!Iio[) the picl<le and add io the [>ifneid(>, |)arsley arnl
th(; while of the ejj;'^". Ar'ran^e the as|)ara^iis on leiliice in
tli(( form of the original hnncli and lay over the middle of
11 the [tickle, ()imenlo, cL',"'; and [tarsley to look like a hand
hoidinu;' the hnncli together. I'oiir Krench dressini;' over
all.
90
Bean Salad.
1 can washed kidney beans
3 hard boiled eggs
6 sweet pickles
add mayonnaise dressing
Pea Salad.
1 can peas
V2 ponnd cheese
6 pickles
3 hard boiled eggs
mix witli dressing-
Bean Salad.
1 can waslied kidney beans
3 sliced bananas
6 sweet pickles
Mix with salad dressing.
Celery and Apple Baskets.
6 large apples
1 small pimento
1 bunch celery
lettuce and mayonnaise
Peel the apples and cut off the tops. Scoop out the
centers. Chop the celeiy very fine and mix with the part
taken out of the center of the apple and mayonnaise dress-
ing, about a spoonful to an apple. Replace the chopped
apple and celery in the apple shells. Ornament the top of
each with pimento. Set on h^ttuce.
Salmon Salad.
1 can of salmon
1 small onion
10 sweet pickles
3 stalks celerj^
Cut fine and add mavonnaise or vinegar to moisten.
91
Cheese Salad.
1 pound cheese
1 can pimentoes
V2 poniid Eric^lish walnuts
6 sweet pickles
1 bunch celery
G hard boiled eggs
Mix witli mayouTiaise dressing. AVill serve 20 persons.
Fruit Salad.
2 cups diced celery
1 cup of diced pineapple
V2 cup of nut meats
V2 cup of dressing-
Serve on lettuce leaf.
Pea Salad.
1 can of peas
3 tablespoonfuls of cheese, cut fine
6 sweet pickles, cut fine
3 hard boiled eggs
salad dressing
Luncheon Salad.
1 envelope Knox Sparkling Gelatine
1 cup cold water
IV2 cups boiling water
1/2 cup lemon juice
V2 cup sugar
3 tart apples
1 cup celeiy, cut in small pieces
V2 cup pecan nut meats
Soak gelatine in cold water five minutes, and dis-
solve in boiling water. Add lemon juice and sugar. When
mixture begins to stiffen, add apples, sliced in small pieces,
chopped celery and broken nut meats. Turn into mold,
first dipped in cold water, and chill. Accompany with
mayonnaise dressing. This mixture may be served in cases
made from bright red apples.
92
Perfection Salad.
Soak the contents of 1 envelope of gelatine in Vii cup
cold water six minutes. Dissolve in 1 pint boiling water.
Add 2 tablespoons vinegar, the juice of 2 lemons, 2 level
teaspoons salt and i/i> cup sugar. When the gelatine begins
to set, add ^ cup shredded cabbage and % cup cucumbers,
V2 cup celery, V2 cup green peppers and 1 can pimentoes
which have been chopped finely together. Pour into a
mold and put on ice to set. When set cut in cubes and
sen^e on a nest of lettuce leaves with dressing.
Egg Salad.
Hard boiled eggs
celery
sweet cucumber pickles
Cut eggs, celery and pickles just before sersdng, mix
with mayonnaise and serve on lettuce leaf.
Perfection Salad.
1 envelope Knox Sparkling Gelatine
V2 cup cold water
1/2 cup mild vinegar
2 tablespoonfuls lemon juice
2 cups boiling water
V2 cup sugar
1 teaspoonful salt
1 cup cabbage, finely shredded
2 cups celery, cut in small pieces
2 pimentoes, cut in small pieces
Soak gelatine in cold water five minutes. Add vine-
gar, lemon juice, boiling water, sugar, and salt. Strain
and when mixture begins to stiffen, add remaining in-
gredients. Turn into mold, first dipped in cold water, and
chill. Remove to bed of lettuce or endive. Garnish with
mayonnaise dressing, or cut in' cubes, and serve in cases
made of red or green peppers, or turn into molds lined
with canned pimentoes. xA. delicious accompaniment to
cold sliced chicken or veal.
93
Fruit Salad.
2 cups pineapple
2 oranges
1 grapefruit
2 cups white sugar
V2 cup English walnut meats
Dissolve 2 packages of jello, when cool pour over
fruit, serve with mayonnaise or whipped cream.
Delicious Fruit Salad.
Rich, ripe strawberi'ies and sliced bananas in equal
quantities, make a delicious salad for spring suppers.
Dress with powdered sugar and whipped cream. The
salad will not be perfect unless the cream is used gen-
erously.
Veg"etable Salad.
Vii head of chopped cabbage
6 boiled potatoes
5 eggs, boiled hard
3 onions
6 pickles
3 apples
4 stalks of celery
salt and pepper to taste
salad dressing
Fruit Salad.
1 can pineapple, large size
6 large oranges
9 bananas
2V2 cups hickory nuts
2 envelopes of Knox gelatine dissolved in 1 cup of
cold water
2^2 pints of boiling water
3 cups sugar
Mix all together, let stand until cold. This makes 1
gallon of salad. ^ ,
94
New Manhattan Salad.
Dissolve a package of Lemon Jell-0 in a pint of boil-
ing water and two tablespoonfuls vinegar. While it is
cooling, chop one cnp of tart apples, one cup of English
walnuts, one cup of celery, and season with salt. Mix
these ingredients and pour over them the Jell-0. Cool in
individual moulds, and ser\^e with mayonnaise or French
dressing on crisp lettuce leaves, garnished with pimentos
or radishes.
New Style Bavarian Creams.
The Bavarian creams made from the following recipe
are "new style" in their simplicity and economy and
their piquancy of flavor. No sugar, cream or eggs are used
in these delightful disLes, but only whipped Jell-0 and
fruit juices (the fruit itself only Avhen particularly de-
sired).
Pineapple Bavarian Cream — Dissolve a package of
Lemon Jell-0 in a half pint of boiling water and add a
half pint of juice from a can of pineapple. When cold and
still liquid whip to consistency of whipped cream. Add
a cup of shredded pineapple if you wish. Serves from 9 to
12 persons.
Listead of pineapple juice, berry juice or other fruit
juices may be used to make similar Bavarian creams.
Salmon Salad.
1 can of salmon
3 hard boiled eggs
6 pickles
salad dressing-
Oyster Saladu
1 can of oysters, chopped and drained
1^/4 cups cracker crumbs
4 hard boiled eggs
3 pickles
mix with maygnnaise dressing
95
Salad Dressings
Fruit Dressing.
For salad to be used with mea"t and vegetable courses.
2 eggs well beaten
^ cup lemon juice
V2 cup pineapple juice
1/2 cup sugar
Mayonnaise Dressing
4 egg yolks or 2 whole eggs
1 cup of vinegar
V2 cup sugar
lump of butter
Put over fire and let heat in double boiler. Take
1 tablespoon salt
1 tablespoon flour
1 teaspoon mustard
Stir into above mixture before it gets hot.
Mayonnaise Dressing.
1 cup sour cream
2 egg yolks
1/2 cup vinegar
% cup sugar
1 tablespoon flour
1 tablespoon mustard and 1 of salt
1/2 teaspoon pepper
Mix and cook sugar, cream, flour, salt and pepper,
let cool, add mustard and vingear, last add egg whites.
Mix first part with second part and serve on crisp lettuce
leaf.
Mayonnaise Dressing.
1 cup sugar, cream with 2 eggs, butter size of English
walnut, i/i> cup vinegar, 1 teaspoon salt and pepper. Cook
in double boiler, when thick set aside and cool. When
readv to serve thin with sour cream.
96
Salad Dressing.
2 eggs beaten
1/^ cup lemon juice
% cup pineapple juice
^2 cup sugar
add corn starch if not thick enough
Sweet Dressing.
4 eggs
1 pint sugar
1 ])iut of viucgnr
a lump of butter
Mix and boil all together until it thickens.
Salad Dressing.
2 Qgg 3'olks
1 cup buttermilk
Mi cup vinegar
1 tablespoon butter
1 tablespoon flour
^2 teaspoon salt
2 tablespoons sugar
Beat the eggs, add to tliis tiie Hour, salt and sugar
mixed together, then add buttermilk, vinegar aud butter
and cook until it thickens.
Salad Dressing.
Place in double boiler y^ teacup vinegar and let come
to a boiling heat, take
1 cup sugar
2 tablespoons flour
M2 teaspoon ground mustard
yolks of eggs
1 tablespoon melter butter -
^/4 cup cold water
Mix all aiid boat until smooth, then pour into boiling
vinegar, cook uutil thick.
97
Salad Dressing.
1 cup vinegar
4 tablespoons sugar
salt and popper
3 well beaten eggs
butter size of a walnut
Mix and boil until thick, when cold add one cup whip-
ped cream.
Uncooked Mayonnaise.
Vj cup sour ci'cjini
3 ta])lespoons sugar
1 tablespoon prepared mustard
V2 teaspoon salt
Beat cream, tlien add sugar, then mustard. Fine
for lettuce or slaw.
Salad Dressing.
4 eggs well beaten
% cup of vinegar
V2 cup sugar, scant
y2 tablespoon butter
1 teaspoon mustard
] teaspoon salt.
pinch of cayenne pepper
Sugar, salt and mustard and cayenne pepper mixed
together. Add this to eggs and vinegar, then cook.
When cool add 1-3 cup of cream.
Waldorf Salad Dressing.
8 tablespoons vinegar
16 tablespoons water
legg
y? teaspoon mustard
1 tablespoon butter
V2 cup sugar
Beat ego; lightly, add other ingredients, cook in
double boiler until thick, thin with whipped cream.
98
Mayonnaise Dressing'.
3 whole eggs or 6 egg yolks
y2 teaspoon cornstarch
1 teaspoon mustard dissolved in vinegar and then fill
the cup np with vinegar. Put this in the eggs.
% cup of sugar.
Add butter, celery salt, salt, curry powder.
Salad Dressing.
1 cup vinegar
1 egg
1 tablespoon each of flour and butter
salt and pepper
Cook in double boiler.
Thousand and One Island Dressing.
First part —
1 tablespoon flour
2 tablespoons sugar
1,4 tablespoon dry mustard
1 tablespoon salt
4 tablespoons vinegar
2 tablespoons water
legg
3 tablespoons olive oil or butter
Mix vinegar, water and egg together.
Second part —
6 mushrooms
V2 cooked beet
12 green olives
1 canned pimento
1-3 green sweet pickle
1 or 2 tablespoons chives or onions
1 hard boiled egg
dash of pepper
1/2 pint double cream
Mix chopped mixture with cooked dressing, add cay-
enne pepper. Then add cream and liard boiled egg riced.
99
Ideal Salad Dressing.
1 egg
4 pounds vinegar
1 pound flour
1 pound sugar
1 tablespoon salt
1 tablespoon dry mustard
1 tablespoon paprika
2 tablespoons pepper
1 onion size of walnut
1 pimento
8 ripe olives
V2 cup thick cream
Soups
Com Soup.
Cook for 20 minutes
1 can corn
1 pint milk, scalded
1 pint boiling water
1 sliced onion
Mix
2 tablespoons butter
2 tablespoons flour
Stir into liot milk. 1 teaspoon salt, cayenne. Strain
thru as pulp. If wished to be a little thick add 2 eggs. Do
not let it cook but a minute after eggs are added.
Cream Tomato Soup.
1 pint tomatoes, cooked and run through seive, add
salt, pepper and butter to taste.
In another vessel put 1 pint boiling water and 1 quart
sweet milk. Just before sei-ving i/4 teaspoon soda to
tomatoes, then pour milk and water into tomatoes, stir-
ring rapidly. Sei'\"e immediately.
100
Tomato Bouillon.
1 peck of ripe tomatoes
2 bunches of celery
1 red pepper
1 green pepper
2-3 bunch of parsley
5 small onions
Boil thoroughly and strain through a coarse sieve
or fine colander, then add V^ cup sugar, teaspoon salt, Mi
cup flour, VL' cup butter, boil and seal. Makes 6 pints.
Dilute when you use, same as Campbell's soup.
Cream Soups.
1 (piart of milk
1 tablespoon chopped onions
2 stalks celery
1 tablespoon flour
1 tablespoon butter
salt and pepper to taste
This may be used with many different vegetables
such as: cabbage, carrots, asparagus, potatoes, tomatoes
and cauliflower.
Potato Soup.
Let a small onion, finely chopped, simmer in a table-
spoon of butter for a few minutes, then add half a table-
spoon of flour. To this add one pint of milk, stirring to a
creamy consistency, then add 3 or 4 mashed potatoes.
Strain and heat again, stirring well. Season with salt and
pepper.
Tomato Soup.
1 quart of sweet milk
y^ can of tomatoes, strained
V2 teaspoon of soda
Heat the milk and tomatoes separately. Stir soda in
tomatoes until it foams, add the milk with butter, pepper
and salt and let come to boil.
101
Noodles.
2 well beaten eggs
1/2 cup rich milk
1 teaspoon salt
1/2 teaspoon baking powder
enough flour for stiff dough, then roll into round
sheets as thin as possible and let lie until dry, cut into
narrow strips and cook 10 or 15 minutes in chicken or beef
broth.
Noodle Soup.
Chicken soup is best, but can use beef stock if pre-
ferred,
3 eggs
Y2 teaspoon salt
flour to mix very stiff. Roll thin, let dry, roll and
slice very thin. Put into boiling stock and let cook for 10
minutes.
Sauces
Pudding Sauce.
V2 cup of butter
1 cup of sugar
V2 cup of boiling water
1 tablespoon of flour
2 egg whites
Cook in double boiler
Lemon Sauce.
2 eggs
V2 cup sugar
2 tablespoons butter
1 tablespoon corn starch
1 cup boiling water
juice of 1/2 lemon
102
Pudding Sauce.
1 (nip siig-ar
1 ogg yolk
1 tablespoon butter
2 tablespoons flour
2 tablespoons vinegar
flavor to taste
Sift sng-ar and flour together. Then mix in butter and
egg. Pour enough boiling water on to make it about as
thick as cream.
Jelly Sauce for Pudding.
2 cups of boiling water
1 tablespoon butter
1 glass of dark jelly
Let this come to a boil and thicken with corn starch.
Lemon Sauce.
1 cup sugar
1 cup boiling water
2 tablespoons flour
2 tablespoons butter
2 tablespoons lemon juice
salt
Mix sugar, flour and salt together to which add boil-
ing water in double boiler and add lemon juice and butter.
Chocolate Sauce.
1 ounce of unsweetened chocolate
1 tablespoon of butter
1 cup of sugar
1 tablespoon of flour
2-3 cup of boiling water .
M2 teaspoon of vanilla
Melt chocolat(\ then add butter, mix flour and sugar
together, then add boiling water, mix all together and boil
15 minutes. Vanilla.
103
Pudding Sauce.
2 cups water
1 cup sugar
1 tablespoon corn starch
1 tablespoon butter
flavoring to suit taste
Sauce for Pudding.
1 cup sugar
2 cups hot water
1 tablespoon flour
1 tablespoon each vanilla, lemon, vinegar and butter
Let come to a boil. Serve hot.
Sauce for Pudding.
1 cup sugar
1/2 cup butter
Stir in one i)int boiling milk. If desired just before
serving add two well beaten eggs.
Brown Sugar Sauce.
1/4 cup brown sugar
% cup hot water
2 tablesx^oons butter
1 tablespoon flour
salt
Mix sugar, flour and salt, add hot water slowly, stir
until it boils and boil two minutes, add butter and serve
hot.
104
Pickles
Cold Relish.
3 or 4 carrots
2 large heads of cabbage
9 red and 9 sweet peppers
S medium onions
Mi cup of salt added to the above mixture after it has
been run thru the food grindei'. Let stand 2 or .3 hours,
then drain thoroughly and add
3 pints of vinegar
2 pints of sugar
2 tablespoons white mustard seed
2 tablespoons celery seed
dash of ground red pepper
Mix and can cold in self-sealers. Do not cook the
carrots. It is good lookin, good to taste and easy to make.
Piccalilli.
1-3 measure chopped green tomatoes
2-3 measure chopped cabbage
grated horseradish to taste
black and white mustard seed
cover with vinegar
Cucumber Pickles.
1 gallon vinegar
2 tablespoons ground mustard
1 teaspoon saccharine (level)
V2 cup horseradish
% cup salt
Scald pickles in the evening. In the morning put
pickles in cans or jars.
Cut the horseradish up fine and mix all ingredients
together cold and pour over the pickles and seal.
Do not heat the mixture as it will spoil the pickles.
105
Pepper Hash.
4 dozen mangoes
2 dozen onions
Chop separately. Mix and coyer with boiling water,
let stand 5 minutes.
Have boiling 3 pints vinegar, 3 cups sugar and 5
tablespoons salt.
Squeeze out onions and mangoes, put in scalding
syrup. Do not boil. Can.
Com Salad.
2 dozen ears of corn
2 heads of cabbage
12 mangoes
4 tablespoons of ground mustard
2 cups sugar
2 tablespoons salt
2 quarts of vinegar
Boil 20 minutes. Seal.
Spiced Fruits.
For each 7 pounds of fruit as peaches, pears, cherries,
etc., allow:
3 pounds of sugar
1 pint of vinegar
2 teaspoons cinnamon
1 teaspoon cloves
Chili Sauce.
18 ripe tomatoes
3 onions
1 green pepper chopped
V2 cup sugar
2 tablespoons salt
2 cups vinegar
1 teaspoon each of all different kinds of spices
Slice tomatoes, add other ingredients and cook for 2
hours. Can and seal while hot.
106
Celery Relish.
6 bunches celery
11/2 teaspoons tnmieric
15 medium ripe tomatoes
1 red pepper
2 cups sugar
2 tablespoons salt
1 teaspoon each of ground mustard, cloves, allspice,
cucumber and celeiy seed
IMi cups vinegar
Chop celery, tomatoes and peppers, add spices and
vinegar. Cook l^/^ hours.
Cucumber Relish.
1 quart large cucumbers, peeled
1 quart small cucumbers, not peeled
1 quart green tomatoes
1 head cabbage
3 mangoes
1 quart onions, chopped fine
Let all stand over night in a brine made of cup salt
and 1 gallon water. Next morning drain, heat liquor and
pour over again, drain again. Make a dressing of
1 cup flour
4 cups sugar
4 tablespoons mustard
1 tablespoon turmeric
2 quarts vinegar
Boil and pour over hot.
French Pickles.
2 large heads cabbage
18 large onions
20 cucumbers, sliced
20 very small cucumbers
1 quart small onions
Put this amount in salt over night, drain well in the
morning. Cook 1 quart green beans until tender and drain.
107
1 quart green or dried butter beans. Add the above all
together, then cook in weak vinegar 15 minutes.
Second part —
5 quarts vinegar
1 ounce celery seed
1 ounce turmeric
1 pint grated horseradish
% ounce white mustard
1-3 teaspoon ground black pepper
2 pounds brown sugar
1-3 teacup ground mustard
Put this on stove and boil, then put with the other
part and let boil up and then can.
Mustard Pickles.
1 gallon vinegar
1 cup sugar
y2 cup salt
y2 cup ground mustard
Mix and pour over cucumbers. Ready for use in about
two weeks.
Tomato Catsup (Cooked).
2 quarts ripe tomato pulp
2 tablespoons salt
1 finely chopped onion
3 tablespoons brown sugar
Boil until thick, then put thru seive, return to stove.
Add
2 tablespoons mustard
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 tablespoon allspice
V2 teaspoon cloves
^ teaspoon nutmeg
2 cups vinegar
Boil up good and can.
108
Cold Relish.
1 peck tomatoes
4 green peppers
5 onions
2 cups chopped celery
i/i> teaspoonful ground cloves
1 teaspoonful cinnamon
1 teaspoonful pepper
mustard seed to taste
1/2 cup salt
4 cups brown sugar
5 cups cold vinegar
Chop tomatoes and let stand over night. Add other
ingredients chopped. Stir. Put in cans cold.
New England Tomato Soy.
Peel and chop a peck of ripe tomatoes till fine.
Cook in preserving kettle with
1/2 teaspoonful whole cloves
1/^ teaspoonful spice
1 scant taespoonful salt
1 teaspoonful black pepper
3 red peppers
5 onions chopped fine
Boil for one hour, then add one quart cider vinegar.
When cool bottle and seal.
Beet and Cabbage Pickles.
1 quart chopped cabbage
1 quart ground cooked beets
2 cups sugar
1 tablespoon salt
1/2 cup grated horseradish
1 teaspoon black pepper
Mix all together, cover with cold vingear, cover and
let stand until next morning, then can in glass jars, having
plenty of liquid in top of jars.
109
Beet Pickles.
Cook beets in water until done. Then peel, slice in
cans and pour over them till the can is full the following:
1 cup vinegar
1 cup sugar
1 level tablespoon spices
Pour over beets in can boiling hot.
Chow Chow.
1 quart of beans, green and yellow
1 quart small whole cucumbers
1 quart large sliced cucumbers
1 quart small button onions
1 quart sliced green tomatoes
1 large cauliflower cut in pieces
4 green peppers cut fine
Make a brine of 1 pint of salt in enough water to
cover the vegetables and let stand 24 hours. Then heat the
entire mixture enough to scald, and turn into a colander
to drain and throw the salt water away.
Mix 1 cup of flour
Mix 1 cup of flour, 6 tablespoons of mustard and 1
tablespoon of turmeric with enough vinegar to make 2i/^
quarts in all. Boil this mixture until it thickens and is
smooth, stirring all the time. Finally add the vegetables
and cook until thoroughly heated.
Tomato Jelly.
1/2 cup water
1 can tomatoes
4 cloves
1 onion sliced
dash of pepper
2 stalks celery
1 bay leaf
Cook 20 minutes. Put thru sieve. For each cup of
tomatoes use 2 teaspoons of granulated gelatine. Serve
with maj^'onnaise, thinned with cream.
110
Cold Catsup.
6 pints ripe tomatoes (peeled and chopped)
2 cups chopped celery
4 tablespoons chopped red x^eppers
8 tablespoons chopped onions
2 tablespoons salt
12 tablespoons sugar
1 teaspoon cloves
2 teaspoons cinnamon
1 teaspoon mustard
2 teaspoons nutmeg
4 cups vinegar
Mix all together and put m a stone jar. Makes jne
gallon. Will keep one year.
Cold Cucumber Pickles.
1 gallon vinegar
1 cup salt
2 cups brown sugar (more if desired)
1 cup ground mustard
1/2 cup mixed pickling spices
Mix all ingredients and stir well, then add cucumbers
washed as they are gathered. Keep weighted down as they
will not stay down in jar. These are not to be sealed but
to be kept in an earthern jar.
Relish.
1 quart red tomatoes
1 large head cabbage
1 quart green tomatoes
1 dozen onions
4 red peppers
4 green peppers
Chop fine, salt over night. In the morning, drain, add
2 quarts of vinegar, 5 cups of sugar, 1/2 cup of mustard
seed, 1 tablespoon of celery seed and 1 cup of grated
horseradish. Cook 20 minutes and seal.
Ill
Mixed Yellow Pickles.
2 large heads cabbage, shredded
18 onions
20 cucumbers sliced
2 quarts small cucumbers whole
1 quart string beans
1 quart celery cut up
Salt above separately, let stand 1 day and night and
drain. Cover with weakened vinegar, let stand 1 day and
night and drain. Add
1/4 pound white mustard seed
2 ounces celery seed
1 ounce turmeric
2 tablespoons black pepper
% pint grated horseradish
Mix well through vegetables. Scald 5 quarts vinegar,
2 pounds brown sugar. Pour over all, repeat for 3 morn-
ings. Last mix I/2 teacup ground yellow mustard in vine-
gar and mix through well.
Beverages
Hot Chocolate.
Dissolve 3 tablespoons of grated chocolate in 1 pint
boiling water, boil for 10 minutes. Add 1 pint rich milk,
let come to boil, sweeten to taste and serve hot.
Punch.
Juice of 3 lemons
1 orange
1 pint grape juice
1 cup sugar
1 cup water
1 pint apple juice
Mix all together and strain. Add large piece of ice.
112
Lemonade.
Juice of 2 lemons
2 large cups sugar
^ cup cherry juice
2 quarts water
More sugar can be added if desired.
Cherry Juice.
To 1 pint cherry juice add juice of 1 lemon, 1 pint of
water, sugar to taste.
Beef Tea.
Cut very fine 1 pound of good lean beef and put into
glass jar with 1 cup of cold water. Seal and put in boiler
or steamer to cook for 3 or 4 hours, strain and serve.
Cocoa.
Use 1 rounding teaspoon of cocoa and IMi teaspoons
of sugar to each cup milk. Put cocoa and sugar into V2
cup of cream and bring to the boiling point stirring con-
stantly. Put milk in double boiler. Then stir cocoa into
it and if desired add 1/2 teaspoon of vanilla. Serve with
teaspoon of whipped cream in each cup.
Grape Frappe.
7 cups water
5V2 cups grape juice
1 cup orange juice
31/2 cups sugar
1/2 cup lemon juice
Boil sugar and water 20 minutes, add juices and
strain. Put in 2 cups cracked ice and serve.
Grape Juice.
12 pounds grapes
3 quarts of water
Crush. grapes and boil 15 minutes. Strain and add 3
pounds white sugar. When sugar is dissolved strain
through a cloth and heat to boiling point. Seal.
113
Ginger Water (Harvest Drink).
1 cup sugar
1/4 cup vinegar
1 tablespoon Jamaica ginger, or
2 tablespoons ginger
Mix all together and add V^ gallon cold water. Lemon
juice may be added, also cracked ice.
Dixie Punch.
Juice of 6 lemons
juice of 2 oranges
1 pint of crushed strawberries
1 gallon of water
1 pound of sugar
2 oranges cut in cubes
Mix all together and chill with ice.
Pineapple Lemonade.
2 cups water
1 cup of sugar
1 can of grated pineapple
juice of 3 lemons
Cool, strain and add ice water
Harvest Drink.
This is the drink that is relished in the hay-field. Take
1/4 cup vinegar, 1 cup molasses with 10 cups water, add
level tablespoons of ginger, more or less, according to the
fondness for the taste. Serve very cold.
J14
Conserves, Jams, Preserves
Grape Conserve.
3 pints grape pulp
juice of 3 oranges
3 pounds sugar
2 pounds seedless raisins
Cook grape pulp and orange juice until quite low.
Cook skins witli "2 pounds of seedless raisins until soft,
add sugar and pulp. Cook until quite thick and can. When
opened, add chopped nuts.
Delicious Cranberries.
11-3 pints sugar
1 pint water
1 quart cranberries
Boil sugar and water together for a few minutes, put
in cranberries, cover, remove from fire and let stand 5
minutes. Place on fire and cook again 5 minutes, then allow
to cool still covered. They will look like candied cherries.
Pickled Peaches.
8 pounds of peaches
4 pounds of sugar
1 quart of vinegar
cinnamon and cloves
Heat vinegar, sugar and spices together, when boil-
ing add peaches and cook until tender, then can but re-
move spices as they will turn pickles quite dark.
Pinecot.
Let apricots soak all night, then grind through food
chopper. Use grated pineapple. For each cup of pineapple
and each cup of apricots, allow 1 cup of sugar. Cook down
and seal.
115
Plum Conserve.
4 pounds plums
1 cup seeded raisins
2 oranges
sugar
juice of 1 lemon
y2 pound English walnuts
Wash plums, remove stones, add raisins and oranges
which have been sliced fine. Measure, add % cup of sugar
to each cup of fruit and juice. Put into kettle, cook slowly
until thick like jam, add lemon juice and chopped nuts.
Pour into sterilized jar and seal.
Pineapple Delight.
^V2 pints crushed strawberries
2 pints pineapple after it has been ground
Ty2 pints sugar
1 pint water
Mix all together and boil hard for 20 minutes but in
small quantities. Fill jelly glasses, covering with paraffin.
Fig-lade.
Get preserved figs and grind, also apricots that have
been soaked over night and grind. Use about 2-3 as much
sugar as fruit. Cook down until like jam and seal.
Raspberry-Rhubarb Marmalade.
Raspberries
rhubarb
sugar
Take 2-3 amount of raspberries to 1-3 amount of
rhubarb and just as much sugar as you have fruit. Cook
20 minutes after it commences to boil, can and seal.
Pear Honey.
1 pound ground pears
1 pound sugar
Mix together and cook 20 minutes, can and seal.
116
Cranberry Jelly.
4 cups cranberries
1 cup water
Cook cranberries and water until soft. Let cool, press
through a wire strainer, there will be about 2 cups of juice
and pulp. Add an equal part of sugar and stir until sugar
is dissolved. Tjet boil up, skim and turn into little cups
and set away to become firm. For a salad serve on hearts
of lettuce with a mayonnaise dressing and garnish with
chopped celery and nuts.
Cherry Delight.
4^/2 pints ground cherries
2 pints ground pineapple
8 pints sugar
1 pint water
Mix all together and boil hard for 25 minutes, but in
small quantities. Fill jelly glasses, covering with paraffin.
Blackberry-Rhubarb Marmalade.
Blackben^es
rhubarb
sugar
Take 2-3 as many blackberries as rhubarb and just
as much sugar as fruit. Cook 20 minutes, can and seal.
Baked Cranberries.
1 quart cranberries
2 cups water
3 cups sugar
Mix all together and bake one hour.
Orange Marmalade.
4 oranges
1 lemon
slice thin as possible
1 quart of juice and pulp
Add 2 quarts of water and let stand 24 hours. Then
117
cook over slow fire until rinds are tender. Cut rinds in
small pieces. Let stand 24 hours where it will keep cool.
To each quart of fruit add 1 quart of sugar. Boil until
thickens and orange is clear.
Apricot Conserve.
2 pounds dried apricots
4 pounds sugar
1 large can grated pineapple
Wash apricots and run through food chopper. Cover
with water, soak a short time, then add sugar and pine-
apple, cook about lialf hour. Care should be taken that it
doesn't stick as it burns easily. This should make 4 quarts.
Strawberry Preserves.
3 pounds strawberries
3 pounds sugar
Cook sugar and small quantity of water together
until it threads, add fij.uit, boil 15 minutes, remove scum.
Let cool. Can when cold.
Pear Honey.
8 pounds pears
16 pounds granulated sugar
1 can pineapple
Peel pears, run through the food chopper, then weigh
Grrind pineapple, mix with ground pears, add sugar, boil
20 minutes. At the end of this time it should drop from
spoon like honey. Be careful, don't cook too long as it
will go to sugar. Will make 11 quarts.
118
Candies
Heavenly Hash Candy.
11/2 pints of cream
1 pint of Silver Drip synip
6 cnps sugar
1 pound of English walnuts
1 pound almonds
Boil syrup, sugar and cream until it makes soft ball
in water, then take from the stove and stir in nuts. Stir
as long as possible.
Cracker Jack.
3 tablespoons molasses (sorghum)
1 tablespoon butter
Vo cup sugar
1-3 cup water
1^ teaspoon soda
1/4 teaspoon salt
2 tablespoons vinegar
Add soda after removing from the stove. Boil until
it threads, then pour over 1 gallon of pop corn.
Peanut Butter Fudge.
IMj cups sugar
2 tablespoons peanut butter
Mj cup milk
Mix all together and boil until forms soft ball when
dropped in water. Remove from stove and beat until
creamy. Pour in buttered pan and let cool.
Walnut Creams.
Dissolve 1 pound powdered sugar in I/2 teacupful of
water, boil five minutes and let cool slowly stirring it con-
stantly, add flavor when cold. Form into small balls,
press Y2 English walnut on one side and drop into granu-
lated sugar.
119
Fudge.
3 cups sugar
1 cup creamy milk
1 cup nuts
^ teaspoon soda
1/2 cup chocolate
1 ounce butter
2 tablespoons syrup
Mix sugar, milk, chocolate and syrup and cook until
it forms a soft ball in water. Then add soda and nuts.
Stir until thick and creamy, then beat until cold.
Peanut Brittle.
1% cups sugar
% pound Karo syrup
1 pint water
1 pound peanuts
1 tablespoon soda
1 tablespoon vanilla
Cook until hard when dropped in water.
Chocolate Fudge.
3 cups granulated sugar
1 cup cream
% cup milk
1-3 cup Karo syrup
1/4 cake Baker's chocolate
Cook until makes a soft ball in water. Remove from
fire, add butter size of walnut, add cup of chopped nuts.
Beat until thick, then pour in pan.
Chocolate Fudge.
2 cups sugar
1 tablespoon corn syrup
2 squares chocolate
Just enough milk and cream to stir well. Cook until
forms a soft ball in water. When almost cool beat until
stiff and pour on buttered plate and cut in squares.
120
Mexican Candy.
2 cups brown sugar
V2 cup water
1 tablespoon butter
% cup nuts
Cook to a boiling point, add butter, then cook until
forms soft ball in water, then add nuts. Beat and pour
on buttered plate and cut in squares.
Fudge.
2 cups sugar
3 tablespoons cocoa
1 cup sweet cream
Boil until forms soft ball in water. Add 1 cup nuts
and 1 tablespoon vanilla. Beat until thick and pour in
buttered plate and cut in squares.
Fudge.
2 cups sugar
2 tablespoons cocoa
1 cup milk
2 tablespoons w^hite syrup
1 teaspoon vanilla
Mix sugar and cocoa, add milk and syrup and cook
until a soft ball is formed in water. Let cool, add flavor-
ing, beat and add nuts.
Heavenly Hash.
Part one —
1 cup sugar
^ cup water
Part two —
2 cups sugar
1 cup white syrup
1 cup water
1 tablespoon vinegar
Cook each part separately until forms a ball in cold
w^ater. Beat part one into whites of 2 well beaten eggs,
121
add 1/4 teaspoonful of cream tartar, add part 2 and beat
well. Add 1 square of chocolate into parts of mixture,
nuts or cocoanut as desired. Flavor to taste.
Fondant.
2 cups sugar
1 cup hot water
1/4 teaspoon cream tartar
Dissolve sugar in water, add cream tartar. Boil to
soft ball stage without stirring, taking care to keep
crystals from side of pan with a wet cloth. Pour on a cold
platter and when cool beat to a creamy mass.
Divinity.
2-3 cup syrup
2 cups sugar
1-3 cup hot water
Cook until hard, beat the whites of 2 eggs, add 2
ounces chopped nuts, 2 ounces of chopped dates. Pour
on hot syrup beating all the time.
Fudge.
2 cups sugar
2 tablespoons cocoa
1 cup rich milk
Cook until forms a soft ball dropped in water. Pour
out while warm.
Fudge.
2 cups sugar
1 cup cream
1 square Baker's chocolate
1 tablespoon butter
1 teaspoon vanilla
Cook until forms a soft ball dropped in water, remove
from fire, add 1 cup nuts and beat until thick, pour on
buttered pan, cut in squares.
122
French Vanilla Creams.
Break into a bowl the whites of 2 eggs, add an equal
quantity of water measured in % ^gg shell, then stir in
enough confectioner's sugar to make stift enough to mold.
Knead well. This is the foundation for all French creams.
Add flavoring, nuts or chocolate, form into shapes and
lay on buttered paper until ready to box.
Stutfed Dates — Remove the seeds from the dates and
fill the cavity with French cream.
Divinity.
3 cups sugar
% cup Karo syrup
% cup water
2 egg whites
1 cup chopped nuts
flavoring
Cook sugar, syrup and water together and boil until
mixture threads from spoon. Add this to the well beaten
egg whites and beat. Add nuts and flavoring. Turn out
when beaten real stiff.
Butter Scotch.
Melt 1 pound of brown sugar in a pan without water,
add ^/4 pound butter beaten to a cream and stir constantly,
flavor with a little ginger.
Divinity Candy.
SYz cups sugar
1 cup com syrup
^ cup water
3 eggs whites
Boil water, syrup and sugar until it hardens when
dropped in cold water. Have eggs beaten very stiff and
pour syrup slowly into whites and beat until creamy, add
1 cup chopped nut meats. A pint measure may be used
with the same amount of eggs making a larger receipe.
123
Chocolate Caramels.
2 cups molasses
1 cup brown sugar
1 cup cream or milk
1/4 pound unsweetened chocolate
4 tablespoons butter
Put all ingredients into pan. Boil until it hardens in
cold water, add 1 teaspoon vanilla and turn into buttered
tins. When nearly cold cut into small squares.
Date and Peanut Paste.
1 cup stoned dates
1 cup peanut butter
1 teaspoon salt
14 cup confectioners sugar
Wash and drv dates, put through food chopper, add
peanut butter and salt. Mix and roll into small balls, then
cover with sugar. Lay on plate to dry.
Taffy.
2 cups sugar
1 cup water
1 teaspoon cream tartar
butter size of English walnut
Do not stir, cook until it snaps in water. Pour into
plate and let cool enough to puU.
Fruit Cheese.
1/2 pound raisins
1/2 pound currants
1/2 pound dates
1/2 pound figs
1/2 pound blanched almonds
1/0 pound English walnuts
Grind all together and mix well, pack tight and leave
for two or three days and cut in squares and roll in powd-
ered sugar.
124
French Dainties (Candy).
2 envelopes Kiiox Acidulated Gelatine
* 4 cnps granulated sugar
1^2 cups boiling water
1 cup cold water
Soak tlie gelatine in cold water five minutes. Add
the boiling water. When dissolved add the sugar and boil
slowly for fifteen minutes. Divide into two equal parts.
When somewhat cooled add to one part one-half teaspoon-
ful of the' Lemon Flavor found in separate envelope, dis-
solved in one tablespoonful water, and one tablespoonful
lemon extract. To the other part add one-half teaspoon-
ful extract of cloves. Pour into shallow tins that have
been dipped in cold water. Let stand over night; turn out
and cut into squares. Roll in fine granulated or powdered
sugar and let stand to ciystallize. Vary by using different
flavors and colors, and adding chopped nuts, dates or figs.
Fudge.
2 cups of sugar
1 cup cream
1 square of chocolate
1 tablespoon of butter
add vanilla
Beat, add a cup of English walnuts.
Nut Fudge.
4 cups sugar
1 cup syrup
iy2 cups sweet cream
Cook together until it makes soft ball in cold water.
Let cool a little beating constantly just before it grains,
add IM? cups chopped nut meats. Pour in buttered pan.
Puflfed Rice Brittle.
Crisp rice before using
Boil together one cup of granulated sugar, one-half
cup of water, teaspoonful vinegar, for five minutes; then
add two teaspoonfuls molasses, butter size of walnut, half
125
teaspoon salt. Boil until a few drops in cold water be-
come hard and brittle. Take from fire, stir in one-half
package Quaker Puffed jRice ipriveously wamied and
spread on dish to cool.
Taffy.
2 cups sugar
2 pounds syrup
Cook until thick, add ^4 cup vinegar. When nearly
done add 1 tablespoon butter, pinch soda. Remove from
fire, add 2 teaspoons vanilla.
Nougat.
3 cups sugar
1 cup water
1 cup corn syrup
add flavoring
Boil these until it threads real good. Have previous-
ly beaten up the wliites of two eggs and beat the above
syrup in it. Beat thorouglily until it gets thick and add
nuts. Pour in buttered pan.
Butter Scotch Candy.
2 cups of sugar
1 cup sweet cream
1 cup butter
1 cup syrup
Boil all together until it forms a hard ball when drop-
ped in cold water, walnuts may be added, pour in a but-
tered pan.
Heavenly Hash.
IV2 pints cream
1 pint Silver Drip syrup
6 cups sugar
1 pound each English walnuts and almonds
Boil until it makes a soft ball in water, then take from
stove and stir in nuts and stir as long as possible. Put ir;
pan and cut in squares.
126
Sandwiches
Cheese Sandwiches.
V2 lb- cheese.
3 sweet encumber pickles.
Grind thrn food chopper.
Thin out with mayonnaise dressing.
Place between buttered bread.
Chocolate Sandwiches.
1 large banana.
2 tablespoons cocoa
Mash banana to a cream, then work in tlie cocoa and
then put in a few tablespoons of mayonnaise. Then place
between buttered bread.
Dried Beef Sandwich.
For a dozen sandwiches soak a half pound of dried
beef in cold water for a half hour ; then take out and press
out all the water. Roll in flour and fiy in butter, place
between thin slices of buttered bread. Wrap in oiled
paper.
Indian.
Mix mashed sardines with the yolk or whole of hard
boiled egg and cooked salad dressing. Spread on uiibut-
tered bread.
New.
Add two tablespoonfuls of water to three tablespooii-
fuls of peanut butter. Beat until creamy then add two
tablespoonfuls catsup. Mix well and spread on unbut-
tered bread.
Salmon.
To one cup salmon chopped fine add three tablespoon-
fuls of cooked salad dressing. Season with salt and
spread on buttered bread.
127
Sandwich Fillers.
There is no off season for sandwiches for when they
are not doing duty as the main part of the scliool lunch
they are in demand for the picnic supper. Sandwich fill-
ings need to vary according to the season of year as well
as for the individual meal.
Date Sandwich.
Mi cup dates
Vz cup English walnuts
% cup sweet cream
Mix all ingredients together and spread between
buttered slices of bread.
Ham and Egg- Sandwich.
M> cup cold minced boiled ham
2 yolks of hard boiled eggs
1 teaspoon of melted butter
1 teaspoon lemon juice
Spread between slices of buttered bread.
Celery.
Equal parts of finely minced celery and cheese moist-
ened with two tablespoonfuls of salad dressing. Season
with salt and paprika and spread on thin slices of bread
spread with melted butter.
Marshmallow.
Put sixteen marshmallows in the top of a boiler and
soften them over hot water. Add four teaspoonfuls chop-
ped nut meats. Spread at once on buttered crackers or
bread.
Ham Sandwiches.
1 pound ham (ground)
6 hard boiled eggs
10 sweet pickles
% cup nut meats
Mix with dressing.
128
Date.
To one cup stoned and chopped dates add one table-
spoonful orange juice. Mix well and sprinkle with a little
cinnamon. Use buttered whole wheat bread.
Fig.
Chop fine one cup figs, cook to a paste with one-half
cup water. Add one teaspoon lemon juice and cool.
Spread on buttered bread and sprinkle with chopped nuts.
The kind of sandwiches to make for any occasion de-
pends upon the people who are to eat the sandwiches. If
boys are to be satisfied the slices of bread should be thick,
the filling generous and the crusts left on tlie bread, but
for girls the bread should be cut as thin as possible, the
butter creamed to spread evenly and thinly. Each sand-
wich should be wrapped in waxed paper to retain mois-
ture and freshness.
Peanut Sandwiches.
1 cup peanuts chopped fine, add 1 teaspoonful sugar
and white of 1 egg beaten very stiff. Cut thin slices of
bread and butter and spread with the same. Will make
12 sandwiches.
Sandwich Filler.
^ pound ham or any meat (ground)
3 hard boiled eggs
4 stalks of celery
^/4 pound of cheese
^/4 pound nut meats
Moisten with a salad dressing.
Sausage Sandwiches.
Fry the sausage until a nice brown and when cool
mix into it a little fine cut celery and season with pepper
and add a few fine cut pickles. Take thin slices of but-
tered bread, cover with lettuce leaves and place the sau-
sage between.
129
Picnic Sandwiches.
Chop English wahiuts and olives equal parts and mix
with good boiled ham chopped or ground veiy fine. Cut
bread in thin slices, butter and add filling.
Deviled Sandwiches.
Mix into y2 pound cream cheese worked to a paste 3
hard boiled eggs chopped fine, season with salt and pepper
to taste and mustard. Add mayonnaise and spread on
buttered bread.
Frozen Desserts
Pineapple Sherbet.
3 pints thick cream
1 quart diced pineapple
juice of 4 lemons
4 cups sugar
Let pineapple, lemon juice and sugar be mixed to-
gether, stand until dissolved, pour into freezer and let
stand 15 minutes. Pour in cream with enough whole
milk to fill the freezer to freeze nively, let all stand until
thoroughly cooled. Freeze real stiff. Enough for 11/2
gallons.
Double Three Cream.
3 oranges
3 bananas
3 cups water
3 lemons
3 cups sugar
3 eggs
1 small can grated pineapple (not the juice)
Mash bananas, add beaten eggs, use juice and pulp
of lemons and oranges and other ingredients. Freeze
like ice cream.
—5
130
Apricot Cream.
1 quart cream
1 quart milk
3 oranges
1 lemon
1 can apricots
iy2 pounds sugar
11/2 pints warm water
Squeeze the juice from oranges and lemon, rub the
apricots through a collander, add this to the water and
sugar stirring until sugar is dissolved. Freeze cream and
milk until mushy, then add the fruit mixture and finish
freezing. Will make 5 quarts.
Frozen Custard.
1 quart of milk
1 cup sugar
3 eggs
Cook in double boiler until thick, cool, add V2 cup
each of nuts and figs. Add 1 teaspoon of vanilla and
freeze as ice cream.
Ice Cream.
2y2 cup sugar
3 eggs
ly^ quarts milk
1 quart cream
1 teaspoon vanilla
1 teaspoon lemon
3 heaping tablespoons com starch
Mix 1/2 cup sugar with com starch, dissolve with a
little cold milk, then add the beaten eii;g yolks. Heat the
milk in a double boiler, then stir in the above mixture and
add the rest of the sugar. Cook 15 minutes longer remove
from fire and cool. Strain through cloth into freezer, add
cream, beaten egg whites and flavoring. Finish filling
freezer with milk and freeze. A 6-quart freezer should be
used for this recipe.
131
Ice Cream, No. 2.
2 Mi quarts milk
1^/2 quarts cream
21/^ teaspoons vanilla
1% tablespoons corn starch
2 cups sugar
4 eggs
Let one quart of milk come to a boil and'thicken with
c^m starch. Let cool. Beat the eggs and sugar together
then add flavoring, cream and milk. This will make ivl
gallons.
Pineapple Ice.
1 quart sugar
3 pints water
1 large can sliced pineapple
juice of 4 lemons
1 quart cream
Boil sugar and water until sugar is dissolved, then
cool, add pmeapple and lemon juice, when half frozen add
the cream.
Lemon Ice.
1 quart milk
1 quart sugar
whites of 2 eggs well beaten
1 quart water
juice 6 lemons
Mix milk, sugar and water, place in freezer, freeze
to mush, then add lemon juice, freeze a little longer, then
add whites of eggs and finish freezing.
Maple Parfait.
4 whole eggs or yolks of 8 eggs beaten thoroughly
1 cup hot maple syrup
Then put in a double boiler and cook until real thick
stirring constantly. Cool and stir into this 1 pint cream
whipped very stiff. Pack in freezer with equal parts of
salt and ice and stand 4 hours.
132
Orange Ice.
8 oranges
2 lemons
whites of 2 eggs
31/4 pints sugar
314 quarts water
1 tablespoon orange fruit coloring
Roll, squeeze and strain the juice of the oranges and
lemons. Boil the sugar and water together for 15 min-
utes, then add to the fruit juice, cool, add 1 tablespoon of
orange fruit coloring. Add the beaten whites of eggs and
1 pint of cream when you begin to freeze.
Walnut Cream.
2 cups scalded milk
1 tablespoon flour
1 quart rich milk
1 cup walnuts
1 cup sugar
2 eggs
1 tablespoon vanilla
1/4 teaspoon salt
Mix flour, sugar and salt, add beaten eggs and milk
Cook in double boiler 20 minutes stirring constantly
When cool add cream, flavoring and nuts, then freeze.
Binola.
6 egg whites
1/^ box gelatine
V2 pound English walnut meats
1 teaspoon vanilla
6 tablespoons sugar
1/4 pound candied cherries
3 bananas
Dissolve gelatine in 3 tablespoons of cold water, add
a scant I/2 cup of hot water, place on stove and stir until
gelatine is thoroughly dissolved. Then cool add to sugar,
vanilla and whites of eggs (well beaten). Stir until it
133
begins to jell, then add fruit and nnts, which have been
prepared by cutting" cherries in halves, dice the bananas,
and chop the nuts. Pour into a long narrow pan and slice
as ice cream.
Fruit Ice Cream.
1 can apricots
juice of 1 orange
juice of 1 lemon (if desired)
2 cups sugar
2 eggs
Beat yolks and sugar together and cook, with some
milk, beat this into the beaten whites. Sieve the apricots,
add to above mixture, add enuogh whole milk to make 1
gallon of ice cream.
Mint Ice Cream.
3 cups sugar
5 eggs
5 or 6 sticks mint candy
4 tablespoons flour
1 quart thick cream whipped
1 quart milk
Let milk come to a boiling point, add sugar, flour and
eggs. Let cook a few minutes, then cool, add broken mint
sticks, 1 quart of cream whipped, enough cream and milk
to fill the freezer, freeze 5 minutes, add beaten egg whites
and finish freezing. Will make 2 gallons of ice cream.
Fruit Sherbet.
1/2 envelope Knox Sparkling Gelatine
11/2 cups sugar
1 orange
3 cups rich milk
1 lemon
Grate the outside of both orange and lemon. Squeeze
out the juice and add to this the sugar. Soak the gelatine
in part of a cup of milk for five minutes and dissolve by
134
stnii(liii,<»' ill ]iaii of hot wator. Stir into the rost of the
milk. Whoii it begins to freeze add the fruit juice and
vsugar, and fruit of any kind if desired. This makes a
large allowance for five persons.
Chocolate Parf ait.
2 squares chocolate
1/2 cup powdered sugar
-> tahh^spoons boiling water
1 cup cream (single)
% tablespoon gelatine
% cup sugar
1 quart double cream
1 teaspoon vanilla
Melt cliocolate, add powedered sugar, gradually add
1 cup single cream. Stir over fir<^ until boiling point is
reached. Then add gelatine dissolved in boiling water,
add sugar and vanilla, stir in a bowl of cold water until
cool, then add to 1 (|unrt of double cream which has been
whipped. Pack in freezer 4 hours Avitli ecpial i)arts of salt
and ice.
Nut Frappe.
l^ envelo])e Knox Si)arkliiig (Jehitiiie
1,4 cup cold water
Vi> cup sugar
1 cup cooked luneapple and strawb(>rries
1 cup cream
% cup milk
white of one egg
T cup chopped nuts
Soak gelatine in the cold water live minutes and dis-
solve over hot water. Add dissolved gelatine to cream,
milk and sugar and stir in beaten white of egg. When
cold, add the jiineapple and strawberries which have been
chopped in small pieces, also tlu^ c]io])])ed nuts. Serve ice
cold in sherbet erlasses.
135
Caramel Ice Cream.
1^/2 pounds brown sugar
1 pint thick cream
1 tablespoon corn starch
3 ounces chopped almonds
1 quart milk
3 egg yolks
1 tablespoon flour
Mix com starch, flour and eggs, add a little of milk.
Melt sugar without any water being careful not to bura.
Let milk come to boiling point, add egg mixture just be-
fore milk boils. Remove from fire and pour into browned
sugar, stir well, cool, add cream and nuts when partly
frozen.
Pineapple Ice Cream.
3 cups sugar
5 eggs
1 quart milk
1 ([uart crushed pineapple
4 tablespoons flour
Let milk come to a boiling point, add sugar, flour
and egg yolks, well beaten. Let cook a few minutes, add
enough milk and cream to fill freezer within 4 inches of
top. Freeze 5 minutes, add pineapple and well beaten
egg whites and finish freezing. Q"'his makes 2 gallons.
136
Miscellaneous
Boiled Soap.
32 pounds meat scraps or cracklings
16 quarts water (soft)
8 boxes lye
Boil 2 hours tlien add 1 gallon of water. Then take
fire from under the kettle.
Cold Soap.
1 cup of fat
■V2 cup of cold water
iy2 tablespoons of lye
Melt fat, add lye to water and combine with fat. Beat
with Dover egg beater twenty minutes.
Cold Soap.
1 can Lewis lye
21/2 pints cold water
5M2 pounds clean grease tallow or lard
Dissolve lye in the water and set aside until tempera-
ture is not over 80 degrees. Melt the grease and set aside
until temperature is 115 degrees. Slowly pour dissolved
lye into the grease, stir until thoroughly combined.
Boiled Soap.
2 gallons of soft water to a can of Lewis lye. 5 pounds
of meat scraps and cracklings. Heat the water and meat
scraps together, then add the lye. Cook 2 hours.
Hand Lotion.
1 ounce glycerine
'S drams carbolic acid
2 drams chlorate potash
Mix with 1 pint of boiled rain water which has been
cooled.
137
Salve.
1 cake of .camphor gum
2 ounces of beeswax
2 ounces of rosin
2 ounces of vaseline
2 ounces of turpentine
1 ounce of carbolic acid
Liniment.
1 teaspoon turpentine
1 teaspoon coal oil
1 teaspoon lard
Heat and apply
Snow Liniment.
1 pint of cider vinegar
1 pint tui*pentine ammonia
1 pint hartshorn
2 eggs
Beat eggs, then add together
Teter Cure.
1 ounce tincture camphor
1 ounce of opium
21/2 ounces spirits of turpentine
4 ounces of olive oil
Sug^ar Cure for Meat.
For 1000 pounds of meat.
4 pounds of brown sugar
1 pound of pepper
V2 pound salt petre
12 quarts of salt
To Season Sausag-e.
21 pounds of sausage
6 teaspoons of pepper
5 teaspoons of ginger
Mix with the sausage before grinding-.
138
To Preserve Tenderloin.
3 gallons cold water
1 pint of salt
1 tablespoon sugar
1 teaspoon of salt petre
Change when water gets bloody.
Sugar Cure for Beefsteak.
1 pound of steak
1 teaspoon brown sugar
1 teaspoon salt
y2 teaspoon pepper
Slice your steak ready to fry and weigh it. Then
measure a teaspoon of sugar and salt and mix it all to-
gether with the pepper.
If you do not care for pepper it will keep it just as
well. Sprinkle each slice of steak with the mixture of
sugar, salt and pepper until it is all used. When you have
3^our crock full (it is best to use one or two gallon crocks),
cover with a muslin cloth. Seal with melted lard. By put-
ting the cloth next to steak it is easy to remove the lard
when you want to use the steak. Put in a cool place, if it
freezes all the better. Will keep until warm weather.
Lice Powder.
2 ounces carbolic acid
6 ounces gasoline
2 pounds of plaster paris
Stir plaster paris in mixed liquids until it would be
dry enough to powder nicely.
Miscellaneous.
To remove iron rust cover stain with lemon juice and
salt and place in sun.
Cut flowers last well witli camphor in the water.
139
To remove ink from silk saturate the spots with tur-
pentine, let remain several hours, then rub between the
hands. This will also take ink out of cotton and worsted
goods without injury.
To remove grass stains use Karo molasses. Cover
spot and let stand a few hours and rub molasses well into
stain. Then wash in lukewarm soap suds.
To kill worms on cabbage. Take 1 tablespoon of paris
green and nine of flour and dust on cabbage.
Throat gargle: 1 teaspoon salt, 1 of soda and 1 of
sugar in a pint of warm water.
Mildew: Dip the stained clothes in buttennilk and
lay in the sun.
If the crust on hot bread is baked too hard, grease
and place in open window and it will soften.
If by accident, you scorch white clothes while iron-
ing, moisten a white cloth with peroxide and rub on the
scorched place, then rinse with clear water. Do not use
on colors as it will remove the color.
When separating eggs if you drop a portion of egg
yolk into whites, moisten a cloth with cold water, touch
to yolk and it will adhere to it.
When making cold soap add 1 tablespoon each of
powdered borax and ammonia to the dry lye before add-
ing w:ater. Soap will be better.
You can keep lettuce crisp and fresh for several days
if you wash and separate, put in a tin bucket, closing it
air tight.
To cut hard boiled eggs without breaking yolks, dip
the knife in water.
A lump of sugar placed in the teapot before the tea is
made will prevent it staining the cloth if spilled.
A teaspoon of vinegar or salt put into the water when
poaching eggs will prevent them breaking.
140
To remove the dirt and dust from a felt hat and make
it look like new, rub the entire surface with fine sandpaper
Table silver may be kept bright by placing in an
aluminum utensil and cover with strong gold dust water
and let boil for a while.
A lemon will yield nearly double the quantity of
juice otherwise obtainable if it is heated thoroughly be-
fore squeezing.
141
Oven Cooking Guide.
For Electric Range.
BREAD
Put Food in Suggested
Oven Whon Cooking Heats.
Tliermometer Set Adjustable
Hand Readies Hand at
Biscuit, baking powder. .. .G^/^
Biscuit, raised 6
Bread, light 3
Bread, ginger 4
Popovers 6
Rolls, Parker house 3
.71/2
.7
.6
.6
.71/2
.6
Allow for
Cooking After
Plaring in
Oven
10 to 1.5 Minutes
45 Minutes
1 Hour
40 Minutes
45 Minutes
40 Minutes
CAKE
Angel ZVz
Cookies 6
Fruit 31/2
Layer 4
Loaf 4
Sponge 21/^
.5 15 to 20 Minutes
.7 10 Minutes
.51/2 3 Hours
.6 15 to 20 Minutes
.6 45 Minutes
■ SVz 45 Minutes
\
PASTRY
Pie Crust 6
Pie Fruit 5
Pie Custard or Pumpkin... 5
15 Minutes
45 Minutes
45 Minutes
FISH, FOWL AND MEAT (Roasted)
Beef — rare Hot 8
Beef — well done Hot or Cold 8
Chicken Hot or Cold 71/2
Duck Hot or Cold 8
Fish Hot or Cold 71/2
Ham Hot or Cold 8
Lamb Hot or Cold 8
Mutton Hot or Cold 8
Pork Hot or Cold 8
Turkey Hot or Cold 8
Veal Hot or Cold 8
20
Min.
per
Lb.
20
Min.
per
Lb.
25
Min.
per
Lb.
25
Min.
per
Lb.
1 Hour
35
Min.
per
Lb.
28
Min.
per
Lb.
30
Min.
per
Lb.
35
Min.
per
Lb.
25
Min.
per
Lb.
35
Min.
per
Lb.
Use very little water in roasting meats. Your roast will not
shrink and all the natural juices will be retained. The meat will be
much more delicious in flavor and much more nourishing.
You will save from 15 to 20 per cent of the weight of every roast
cooked in this electric oven.
If you wish to retain all of the juices in the meat, do not season
it until cooked. If you prefer to season it before cooking, put the
seasoning on a piece of suet, which should be laid on the meat.
142
OVEN COOKING GUIDE— Continued.
FISH, FOWL AND MEAT
rut Food ill Su^gestod Allow for
Oven When Heat C(KiklnK Heats. CooklnR After
Article IndientiuK Set Adjustable* PlnoinK in
Roasted llund Ueaelies Hand at Oven
lieef— rare 6 6 20 Min. per Lb.
Beef— well done... Hot or Cold 6 25 Min. per Lb.f
Chicken " 51/2 25 Min. per Lb.f
Duck " 6 25 Min. per Lb.f
Fish " 5 V2 1 Hourt
Ham " 61/2 35 Min. per Lb.f
Lamb " 6 28 Min. per Lb.f
Mutton " 6 30 Min. per Lb.f
Pork " 6 35 Min. per Lb.f
Turkey " 6 25 Min. per Lb.f
Veal " 6 35 Min. per Lb.t
DON'T use a double roaster. Use open pan only for roasting meats, and
do not leave the top heater turned on.
DON'T use any water at all in roasting meats. Your roast will not shrink
and all the natural juices will be retained. The meat will be much more de-
licious in flavor and much more nourishing. You will save from one-fourth
to one-third of the weight of every roast cooked in this electric oven.
If you wish to retain all of the juices in the meat, do not season it until
it is cooked. If you prefer to season it before cooking, put the seasoning on
a piece of suet, "which should be laid on the meat. Salt draws the juices
out of meat.
Stewed (Cut into about one-inch pieces)
Beef Hot or Cold 1 V2 2 to 3 Hoursft
Fowl " 1 V2 2 to 4 Hourstt
Mutton " iy2 2 to 3 Hourstt
FRUITS
Fruit, stewed Hot or Cold 11/2 .10 to 30 Minutest
Fried (previously soaked) " iy2 V2 to 1 Hourt
Apple, baked " 5 45 to 90 Minutest§
Apples, Steamed " 1% 1 to IV2 Hourst§
Bananas, baked " 4 40 to 50 Minutest
Pears, baked " 5 45 to 90 Minutest§
F^-uit should always when possible be cooked on stored heat.
PASTRY
Pie Crust 51/2 6 15 Minutes
Pie, fruit 6 6 45 Minutes
Pie, custard, pumpkin 3 4 45 Minutes
Baked PUDDINGS
Bread Hot or Cold 4 45 Minutest
Indian " 5 3 Hourst
Rice, uncooked " 41/^ 1% Hourst
Rice cooked " 4 45 Minutest
Steamed
Date " 1^ 2 to 21/2 Hourst
Fig " .... ..IV2 21/^ to 3 Hourst
Blueberry " 1^ 1 to 2 Hourst
•On semi-automatic ranges the current should be turned off by hand
when the Indicator reaches the desired point.
tWhen started in a cold oven, add half the time required to heat the oven
to tlie desired temperature, as noted on page 5.
^Depends somc^what upon variety, size aitd condition of fruit.
Use xincovered pans and no water for roast meats.
143
OVEN COOKING GUIDE— Continued.
BREAD
Put Food in Suggested Allow for
Oven When Heat Cooking Heats. Cooking After
Article Indicating Set Adjustable* I'laoing in
Hanil Keaches H-ond at Oven
Biscuit, halting powder iVz 5% 10 to 15 Minutes
Biscuit, raised 4 5 45 Minutes
Bread, light 4 5 1 Hour
Bread, ginger 3 5 40 Minutes
Popovers 4 5V2 45 Minutes
Rolls, Parkerhouse 4 5 40 Minutes
CAKE
Angel 2 3 15 to 20 Minutes
Cookies 5 514 10 Minutes
Fruit 2 31/2 3 Hours
Layer 51/2 6 15 to 20 Minutes
Loaf iV2 5 45 Minutes
Sponge 1 2 45 Minutes
CEREALS
Fine Wheat Products . .Hot or Cold 1^^ 1 Hourf
Whole Cereals —
Wheat (whole grain) " IV^ 2 Hourstt
Hominy " 11/2 3 Hourstt
Oats (rolled) " 1^/2 3 Hourst$
Oats (steel cut)... " 11/2 6 Hoursjt
Cereals are best started in boiling, salted water.
CUSTARDS
Custards and Meringues .... 2 3 45 Minutes
Boiled FISH, FOWL AND MEAT
Beef Hot or Cold 11/2 30 Min. per Lb.ft
Fish " 11/2 15 Min. per Lb.ft
Fowl " 11/2 30 to 40 Min. per Lb.ft
Ham (whole) " 11/2 30 to 40 Min. per Lb.ft
Mutton " 11/2 30 Min. per Lb.tt
Tongue " 11/2 35 Min. per Lb.fJ
Broiled§
Fish About 10 minutes per lb.
Fowl After browning allow 15 to .35 minutes
Beefsteak — rare After searing about 10 minutes
Beefsteak — well done After searing about 15 minutes
Mutton Chops After searing about 25 minutes
Pork Chops After searing about 30 minutes
*On semi-automatic ranges the current .should be turned off by hand
when the indicator reaches the desired point.
tWhen started in a cold oven, add half the time required to heat the oven
to the desired temperature, as noted on page 5.
tAfler circuit-breaker cuts off at 11/2 move the adju.stable hand to 2'/a,
turn the switch to "low" and reset the circuit-breaker, to retain the neces-
sai-y heat for boiling foods requiring more than two hours.
§Sear on both sides, then turn the switch to I^OW. The time will depend
upon the age of the animal and the condition as well as the thicknos.s of the
portion to be broiled. Keep the door ajar. Use the top heater, only.
Use not more than 2-3 of a teacup of loater and a maximum tem-
perature of iy2 for boiling fresh vegetables in oven.
144
OVEN COOKING GUIDE— Continued.
SOUPS
Put Food in Suggested
Oven When Heat Cooking Heats.
Indicating Set Adjustable*
Hand Reaches Hand at
Allow for
Cooking After
Placing in
Oven
Vegetable Soup — Place ingredients in small oven. Set hand for l^^.
Turn on full and let soup remain in oven for 2 hours.t It will then
be ready to serve.
VEGETABLES
Asparagus Hot or Cold iy2 max. .15 to 25 Minutest
Beans, baked
(Oven turned to low)
Beans, string
(Oven turned to low)
Beets, young
Beets, old
Cabbage
Cauliflower
Carrots, young
Carrots, old
Celery
Corn, green
Onions
Peas, fresh
Potatoes, baked
Potatoes, new
Potatoes, old
Potatoes, sweet
Rice
Spinach
Squash, stewed
Tomatoes
Turnips
.IV2
.IV2
.11/2
.IV2
.11/2
.IV2
.iy2
.1V2
.11/2
.11/2
.11/2
.5
.1V2
.1V2
.11/2
.11/2
.1V2
.1V2
.1V2
.iy2
. .45
.0
to
..45
to
\-V2
.1/2
. .20
to
. .20
to
. .50
to
. .45
to
. ..8
to
. .40
to
. .20
to
. .30
to
. .20
to
. .25
to
. .15
to
. .30
to
. .15
to
. .40
to
.30 to
6 to 8 Hourst
90 Minutest
60 Minutest
to 2 Hourst
to 1 Hourt
25 Minutest
40 Minutest
60 Minutest
60 Minutest
20 Minutest
60 Minutest
60 Minutest
60 Minutest
30 Minutest
40 Minutest
25 Minutest
45 Minutest
25 Minutest
60 Minutest
15 Minutest
60 Minutest
Time required for cooking depends somewhat upon the age, freshness and
size of vegetables.
Cauliflower, spinach, and green corn should not be cooked overtime.
DON'T use more than 2-3 of a cup of water in cooking vegetables.
DON'T forget to put cover on cooking utensils. This prevents steam
from escaping and food will cook more quickly.
All vegetables for a meal can be cooked in the same oven with meats,
with absolutely no exchange of flavors.
"►On semi-automatic ranges the current should be turned off by hand
when the indicator reaches the desired point.
tWhen started in a cold oven, add half the time required to heat the oven
to the desired temperature, as noted on page 5.
All boiled vegetables maximum temperature l^^. WTien boiling veg«^-
tables or meats set directly on burner.
Use not more than 2-3 of a teacup of water and a maximum tem-
perature of 11/2 for boiling fresh vegetables in oven.
145
RECORD OF RESULTS.
While the foregoing tables are compiled from actual tests, in which
they produced perfect results, the individuality of the housewife, and
her particular methods of preparing the food may necessitate some
variations. The following pages should be used for a permanent
record of results.
.\rtlcle
Food Put
In When
Hand
Indicated
Adjustable
Hand
Set at
Time Allowed
For Cooking
Which
Rack
Hesults
i
1
/
•
- -
Use uncovered pans and no water for roast meats.
146 -^
Time Table for Cooking
Loiif T'rojid 40 to (iO juimitt's
Jjolls and liiscnits 10 to 'JO niiniitcs
(Jraluiin (icMiis 'M) ]iiinu1es
(<iiig-orl)f('a(l -0 to 'M) iiiiiiiilcs
Spoiig'e (^ako 4') to (iO ininutes
IMain Cako :^0 1o 40 ininutos
Fniit (*ak(' 2 to 8 liouvs
('ookies 10 1o 15 iiiiinilos
lircad I'uddiiig 1 liolir
Kicc and Tapioca 1 lioiir
Indian IMidding iMo o hours
Steamed Pnddint>' 1 to '■] lionrs
Steanu'd Ui-own Bread ^^ lionr.s
Custards 1") 1o -0 minutes
Pie (^rust al)out )50 nnnutes
Plum Puddiug 2 to 3 hours
For oil and j^'asoliiu' stoves ^yr su<i'o'(>st you ti'v a lillle
loii^'er lime for bread and eake.
is.,..
«?.;
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