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Full text of "The Pilgrim cook book : containing nearly 700 carefully tested recipes"

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UNIVERSiTYO^ 

ILLINOIS LIBRAkY 

AT URBANA CHAI^PAIGN 

OAK STREET 



THE PILGRIM COOK BOOK 



PUBLISHED BY 



The Ladies' Aid Society 



OF 



Pilgrim Ev. Lutheran Church | 

Cuyler Avenue and N. Lincoln Street M 

CHICAGO, ILL. 1 



I Uri f ifi tiri Hfifc 

I 192 1 I 
If ill mi mi mi w 



Containiog nearly 700 carefully tested recipes 



This Book may be obtained from 

MRS. H. C. STEINHOFF, 
1840 Cuyler Avenue, Chicago, 111. 



= Price: 75 Cents 



Postage: 5 to 12 Cents, according to Zone = 











Good cooks are born, not made, they say. 






The saying's most untrue. 






Hard trying and prime recipes 






Will make good cooks of you. 











Vl^fif INDEX. SWj2_> 

SOUPS : 5 

FISH 8 

MEATS 12 

"ONE PIECE" LUNCHEONS 26 

VEGETABLES 33 

SALADS 40 

PUDDINGS and DESERTS 53 

GELATINE DESSERTS 63 

PIES .'. 66 

CHEESE and EGGS 71 

DUMPLINGS and NOODLES 75 

FRITTERS, DOUGHNUTS, PANCAKES 77 

BAKING POWDER BREADS and COFFEE-CAKES 81 

YEAST BREADS 86 

COOKIES 90 

SMALL CAKES ". 98 

ICINGS and FILLINGS 100 

CAKES 103 

TORTEN 123 

ICE CREAM and BEVERAGES 128 

JAMS 130 

CANNED FRUITS and VEGETABLES 133 

CATSUPS, PICKLES, ETC 135 

CANDIES 142 

MISCELLANEOUS 146 



Pilgrim Ev. Luth. Church 

Cuyler Ave. and N. Lincoln St. 
H. C. STEINHOFF, Pastor. RESIDENCE— 1840 Cuyler Ave. 

TELEPHONE GRACELAND 8963. 




8EK VICES — Sunday, 10:45 a. m., 7:45 p. m. 

SUNDAY SCHOOL — 9:30 a. m. 

CHRISTIAN DAY SCHOOL — 9 a. m. 

HOLY COMMUNION— First Sunday in tlie month. 

CONGREGATIONAL MEETINGS — First Tuesday, 8 p. m. 

COUNCIL— Last Tuesday, 8 p. m. 

LADIES* AID SOCIETY — Second and Fourth Wednesdays, 2 p. m. 

RUTH GUILD — First and Third Mondays, 8 p. m. 

SUNDAY SCHOOL TEACHERS— Bi-weekly on Thursdays, 8 p. m. 

MEN'S CLUB— Bi-weekly on Thursday. 

YOUNG MEN'S CLUB— Second and fourth Mondays. 



PILGRIM COOK BOOK 



He that feasts his body with banquets and 
delicate fare, and starves his soul for want of 
spiritual food, is like him that feasts his slave 
and starves his wife. 



Soups 

Cream of Green Bean Soup. 

Cook cut beans and 2 good-sized potatoes till tender ; strain, 
saving water. Take out potatoes and mash them. Brown 1 
tablespoon butter and 1 tablespoon lard, add a little flour, the 
water in which beans were cooked, potatoes, beans and 1 cup 
cream. — Mrs. A. Piepho. 

Beef Soup. 

Take about H pounds lean chuck and 1 pound smoked 
butt, cover with water and boil about two hours. Then add 
2 large carrots diced, 1 large German celery root or celeriac, 1 
large German parsley root, 1 large stalk leek, and boil 1 hour 
more; salt to taste. Boil dried peas separately, flavor with 
sweet marjoram and add to soup just before serving. Navy 
beans may be used if preferred, or dumplings are also very 
good. — Mrs. W. H. Jacobs. 

Beer Soup. 

Pour 1 pint water in a kettle and set over fire. When hot 
add I pint beer, a little salt, ^ cup sugar, 1 quart milk, a 
little flour to thicken and 3 to 4 egg yolks. Serve with toasted 
bread squares, and on top put the beaten egg whites to which 
has been added a little sugar and vanilla. — Mrs. H. G. Tischer. 

Cherry Soup. 

One pint canned cherries, 1 quart water, little stick cinna- 
mon, 1 tablespoon farina. Put in some dumplings. Sweeten 
to taste. — ]\Irs. A. Steging. 



PILGRIM COOK BOOK 



Cherry Soup. 

One quart fresh cherries, 1 quart water, J cup sugar, 1 
broken stick cinnamon, ^ lemon sliced fine, 2 tablespoons 
tapioca, 1 Qgg yolk. Cook tapioca in 1 cup of boiling water 
until clear, add more water as it evaporates. Put in the first 
six ingredients and let boil 15 minutes. Take from fire, add 
carefully the well beaten yolk mixed with a little water. 
Froth beaten dry with a little sugar on top. — Mrs. O. Klep- 
pisch. 

Cream of Clam Soup. 

Wash the clams, put them into a pan, pour boiling water 
over them and cover them tight. Let stand for about ten or 
fifteen minutes. Then take them out and remove black heads, 
flour them and season with a little nutmeg, mace, pepper and 
salt. Take three quarts of the liquid and put it into a sauce- 
pan to boil. To I pound of butter rub well 3 tablespoons of 
flour and stir it into the liquid. Put in the clams and let them 
boil fifteen minutes. If you wish, add 1 pint of cream or milk. 
—Mrs. R. Albrecht. 

Corn Chowder. 

One can corn, 1 large onion, 4 cups potatoes, 4 cups scalded 
milk, IJ inch cube salt pork, 8 crackers, 1 or 2 stalks celery, 
a part of a red or green pepper, salt and a dash of paprika or 
cayenne pepper, 4 cups boiling water. Cut the pork into 
small pieces, add onion and cook till light yellow, then add 
corn, 4 cups boiling water, onion and pork, and cook sloA^ly 
20 minutes with celery and pepper. Add potatoes cut in cubes 
and w hen done, add milk. — Mrs. D. Wagner. 

Corn Soup. 

Take i can corn and stew it with a slice of onion. Add 
salt and pepper to taste, and 1 quart of slightly thickened milk. 
Simmer for a minute, strain and serve. A few kernels of large 
popped corn are pretty floating on top of this soup. — x\licia K. 
Steinhoff. 



PILGRIM COOK BOOK 



Milk Soup. 

Boil barley or rice in water until done, add a pinch of salt, 
sugar to taste, 1 or 2 pieces of stick cinnamon, a little butter 
and milk. — Mrs. Semmlow. 

Fresh Mushroom Soup. 

In 6 cups of water boil 1 large onion, tops of some celery, 
I green pepper for J hour. Let stand J hour then strain. In 
2| tablespoons butter simmer 20 cents* worth of fresh mush- 
rooms for 10 minutes, add 2| tablespoons flour and stock ; 
simmer 15 minutes. When of right consistency add f cup 
cream. Add 1 tablespoon whipped cream when serving; add 
salt and pepper to taste. — Ada Wilson Bohnsack. 

Green Pea Soup 

Take 1 can peas, add 6 to 8 cups water, J cup carrots, diced, 
a little celery, 1 teaspoon salt, 1 scant tablespoon sugar, a 
little white pepper, 2 large tablespoons chopped onions. Let 
this simmer until carrots are done, then cream 2 tablespoons 
butter with 1 large tablespoon flour and add to the soup. 

Dumplings for soup: 1 tablespoon butter, creamed, J tea- 
spoon salt, 1 Qgg yolk, | cup milk, the beaten white of 1 egg 
and enough flour to thicken. Drop by spoonful into soup and 
boil about 15 minutes. — Mrs. H. G. Tischer. 

Potato Soup 

Four large potatoes, 1 small onion in which 6 cloves have 
been stuck, piece of celery or celery salt ; cook till potatoes fall 
to pieces ; take out onion and celery and mash the potatoes 
fine, pour in boiling milk until consistency of thick cream ; 
beat one Qgg and take tablespoonful of butter and some canned 
corn into this. Season with salt. — Mrs. A. Steging. 

Cream of Potato Soup. 
Three potatoes, 1 quart milk, 1 teaspoon chopped parsley, 
3 teaspoons butter, 1 teaspoon salt, J teaspoon pepper, 2 slices 
onion, 2 teaspoons flour. Cook potatoes until tender, drain 
and rub through sieve. Scald milk and onion (simmer onion), 
add the butter and flour which have been blended together; 
add potatoes and cook 10 minutes. — Mrs. Sodeman. 



8 PILGRIM COOK BOOK 

Cream of Tomato Soup. 
Press enough cooked tomatoes through a fine sieve to make 
1^ cups; let puree become very hot. Melt | cup butter, cook 
in it i cup flour, dash of pepper, and 1 scant teaspoon salt. 
When the mixture is frothy gradually stir in 1^ cups cream 
diluted with ^ cup water. Stir and cook until the sauce boils 
vigorously, then add the hot tomato puree and remove from 
fire at once. — Olga T. Bohnsack. 

Turnip Soup. 

Wash, pare and cut into small pieces ^ dozen medium 
sized white turnips. Boil them in unsalted water until tender, 
then rub through a fine sieve. Chop fine 1 small onion, put in 
a stew pan with 1 tablespoon butter, and cook slowly without 
browning for five minutes ; then add 1 tablespoon flour and 
when blended, 1 quart of milk. Stir until boiling hot, add the 
turnip pulp and season well with salt and pepper. Cook slow- 
ly for 5 minutes ; serve at once and pass grated cheese with it. 
— Mrs. Albrecht. 

Wine Soup. 

Boil i cup fine pearl tapioca in about 1 quart water till 
clear; then add a small piece of stick cinnamon, a little salt, 1 
large glass wine (white or red), and finally 2 to 3 egg yolks 
and 2 to 3 tablespoons sugar. Serve also with toasted white 
bread squares and drop the beaten tgg whites in little mounds 
on top. — Mrs. H. G. Tischer. 



Fish 

Oyster Cocktail. 

Open i dozen or more small oysters into a cup or glass that 
has been generously buried in ice, taking care to save the 
liquor. Season with salt and pepper and add 1 tablespoon of 
tomato catsup, a few drops of lemon juice, a drop of Tobasco 
sauce and a dash of Worcestershire sauce. — Johanna Kret- 
schmer. 



PILGRIM COOK BOOK 



Angels on Horseback. 

Select large plump oysters and a corresponding number of 
very thin slices of boneless bacon. Pick over, wash and dry 
the oysters, and season them with black pepper. Wrap each 
in a sHce of bacon and pin with a wooden toothpick ; the round 
orange wood variety is best for this purpose. Place a frying 
pan over the fire, and when hot drop in sufficient prepared 
oysters to cover the bottom of the pan. Turn them quickly 
several times until the bacon is lightly browned, then serve 
at once on a hot platter. — Mrs. R. Albrecht. 

Oysters in Grape Fruit Shells. 
Take all the pulp from halves of graps fruit and fill the 
shell with chipped ice. Make five depressions in the ice and 
lay an oyster in each with a lemon quarter in the center. Pass 
horseradish or cocktail dressing and thin strips of buttered 
brown bread ; use grape fruit pulp for salad or for fruit cup. — 
Alicia K. Steinhoff. 

Escalloped Oysters. 

Examine oysters carefully and remove all pieces of shells. 
Then to 1 quart oysters and to 1 quart cracker crumbs add 
1| pints milk, salt and pepper, and a little melted butter. 
Stir all together and bake 1 hour. — Mrs. M. Brockman. 

Creole Crabs. 

One can crab meat, 2 tablespoons butter, 2 tablespoons 
chopped onion, 2 tablespoons flour, 2 cups tomato, J teaspoon 
salt, I teaspoon pepper, few grains red pepper. Melt butter, 
add onion and cook slowly until yellow^ ; add flour ; when 
smooth, add tomatoes. Cook 10 minutes, then add seasonings 
and crab meat. Serve on slices of hot buttered toast and gar- 
nish with strips of pimientoes. — Alicia K. Steinhofif. 

Creamed Shrimps and Peas. 
One-half pint milk, piece of butter size of an Qgg. Heat 
in frying pan, salt to taste and thicken with corn starch. 
Remove from fire, add 1 can shrimps and | can peas. This 
is a nice dish for supper. — Mrs. O. A. Skibbe. 



10 PILGRIM COOK BOOK 

Codfish Balls. 

Soak codfish (cut in pieces) about 1 hour in lukewarm 
water; remove skin and bones, shred, and put on stove in cold 
water. As soon as water begins to boil, pour it off, add fresh 
cold water and bring to a boil again. Have ready potatoes 
boiled tender, mashed and seasoned with butter. Take twice 
as much potato as codfish and while both are still warm form 
into balls. Fry in deep, hot lard, or drippings, like doughnuts. 
An egg makes them lighter. If cold potatoes are used reheat 
them with a little cream and butter. — Mrs. H. G. Tischer. 

Baked Fish with Tomatoes. 

Clean well, sprinkle with salt 1 hour before cooking, rub 
flour over it and baste with butter and put in baking pan ; pour 
a can of tomatoes over fish and season well with salt and 
pepper and bake. — Mrs. Albrecht. 

Baked Fish. 

Clean thoroughly, sprinkle with salt an hour before cook- 
ing, fill with dressing and sew securely, sprinkle flour over it, 
baste with butter and place in dripping pan in moderate oven ; 
allow 1 J hours for a good sized fish ; serve with drawn butter 
sauce and garnish with sliced lemon. — Mrs. Albrecht. 

Baked Cream Fish. 

You may use salmon, finnan haddie, lobster, or any left- 
over cooked fish. Make a white sauce of 2 tablespoons butter, 
2 tablespoons flour, and 1 cup milk. Mix fish with sauce 
adding salt, pepper, paprika, chopped green pepper, strips of 
pimiento, and a little chopped onion, as desired. Place in a 
buttered baking dish or in ramekins, spread bread crumbs over 
top and bake until brown. — Alicia K. Steinhoff. 

Fried Fish with Stuffing. 

Any small fish may be used. Scale, clean and open the 
fish down the belly. Have ready an onion cut in slender 
strips, some tiny red peppers with the seeds removed, and 



PILGRIM COOK BOOK 11 

some fresh mint leaves. Place in each fish a strip of onion, 
a pepper, and a mint leaf. Skewer the fish closely together 
with a wooden toothpick, roll in flour, season with salt and a 
very little cayenne, and fry in hot lard or butter. Fry until 
a crisp brown and serve with a garnish of mint leaves. — Mrs. 
R. Albrecht. 

Halibut with Sauce. 

Brush a slice of halibut with melted butter, sprinkle with 
salt and pepper, cover with a paper and bake 15 minutes. 
Serve with Hollandaise sauce made with J cup butter, 2 Qgg 
yolks, and | tablespoon vinegar. — Mrs. G. C. Hass. 

Boiled Fish with Green Sauce. 

Enough water to cover fish, 3 or 4 bay leaves, 18 pepper 
corns, 1 onion, salt and J cup vinegar. Bring all to a boil, 
then put in the fish and cook slowly until tender, about 15 to 
20 minutes. Place fish on a warm platter and pour over it a 

Green Sauce. — Melt 2 tablespoons butter in a pan, add 1 
tablespoon flour and cook until a light brown color; then 
add enough of the water in which the fish was boiled to make 
a creamy sauce. Remove from fire and add the juice of ^ 
lemon, 1 cup of finely chopped parsley and 1 or 2 egg yolks. 
— Alicia K. SteinhoflF. 

Salmon Balls. 

One can of salmon, 12 rolled soda crackers, 1 cup milk, salt, 
2 eggs. Form into balls and fry a light brown. — Mrs. Sode- 
man. 

Boiled Salmon. 

Take 2 or 4 pounds of salmon, scrape the skin, wipe, tie in 
cheese-cloth and immerse in gently boiling water. Cover 
and cook from 20 to 40 minutes or until the flsh will leave 
the bone easily. Drain and remove the skin. Arrange on 
platter and pour egg or white sauce over and around. Garnish 
with hard boiled eggs and lemon points and serve with cucum- 
bers and potato balls. — Mrs. E. S. Berndt. 



12 PILGRIM COOK BOOK 

Salmon Loaf. 

One can salmon, 1 cup milk, | cup ground bread or 
crackers, 1 egg, salt and pepper to taste. Bake 1 hour. May- 
be served with tomato sauce. — Mrs. H. England. 

Baked Trout. 

Scale trout and remove head. Season and stuff with a 
dressing made of bread crumbs and onions to which has 
been added a pinch of salt, 1 tgg and a lump of butter. Place 
in oblong baking dish and cover with canned tomatoes. 
Bake in a moderate oven ^ hour. Just before removing from 
oven, add a little flour and water or milk to make a cream 
gravy with the tomato sauce. Dot fish with small pieces of 
butter before placing in oven. — Clara L. Kemnitz. 

Boiled Trout with Cream Sauce. 

Boil a 3-pound trout ; skin and pick out all bones. Put on 
a hot platter and pour over it a cream sauce made of 1 pint 
milk, 2 tablespoons butter, 1 tablespoon flour, 2 eggs, a pinch 
of salt and parsley cut up fine. — Mrs. Sodeman. 

Baked White Fish. 

Clean, open, and straighten the fish out. Take backbone 
out, beginning at the head and remove carefully. All the other 
bones will come out with it. Salt and allow to stand some 
time. Dredge the fish well with cracker crumbs and lay in a 
pan, skin side down. Lay bits of drippings over the top and it 
will brown fine. Ordinary fish will bake in 15 to 20 minutes. 
— Mrs. H. Stiede. 



Meats 

Filling for Turkey or Goose. 

Soak 2 loaves of stale bread, 2 teaspoons salt, i teaspoon 
pepper, 2 teaspoons minced parsley, 2 teaspoons or more of 
sage, 1 Qgg.' Boil heart, liver and gizzard until tender and 
put through food chopper with 2 medium sized onions and 



PILGRIN COOK BOOK 13 

brown mixture in butter. Mix all well — fill fowl and sew up. 
One-half pound of chopped meat may be added if more meat 
is desired — Elise Rauschert. 

Peanut Dressing. 
Three-quarters cup cracker crumbs, ^ cup shelled peanuts, 
finely chopped, i cup heavy cream, 2 tablespoons melted but- 
ter, a few drops onion juice, salt and pepper to taste. Mix 
in order given. Very good with roast duck. — Mrs. Wm. 
Fredericks. 

Cranberry Sauce Variation. 

One quart cranberries, 2 tart apples. Cover with cold 
water and boil together until soft. While hot rub through a 
sieve and return to fire, adding 1 cup granulated sugar to 2 
cups sauce. Boil up and remove from fire. Serve cold. — 
Mrs. C. B. Moellering. 

Spiced Cranberry Sauce. 
Three cups cranberries, 1 cup water, 2 cups sugar, 2 tea- 
spoons vinegar, 1 teaspoon each of cloves and cinnamon. 
Place cranberries with the w^ater in a granite pan and cook 
slowly until soft. Add the sugar, vinegar and spices to the 
cranberries and let boil another ten minutes. Pour into dish 
to cool. 

Horseradish Sauce. 
Have 1 cup of thick cream, thoroughly chilled, and whip 
it with an egg-beater till very stiff. It should keep its shape. 
Add i teaspoon salt, ^ salt-spoon pepper, 3 tablespoons 
grated horseradish. The radish should be fresh, if possible, 
add 2 tablespoons vinegar and 1 teaspoon sugar, put in ice-box 
until ready to use, as it should be very thick when served. 
Good with veal chops. — Mrs. H. G. Tischer. 

Savoury Pudding. 

To be eaten with hot meats. Take 4 tablespoons of flour, 
1 or 2 eggs ; beat well, add milk until about as thick as a 
pancake batter, then add 1 small chopped onion, 2 tablespoons 



14 PILGRIM COOK BOOK 

oatmeal, a little sage, pepper, salt, and about 1^ tablespoons 
chopped suet, or butter. Pour into pan containing very hot 
fat and bake about 30 minutes in a rather hot oven. Very- 
savoury just served with gravy. — Mrs. F. Ingham. 

Creamed Chicken. 

Boil chicken until tender as for soup, with celery and 
parsley. When tender dice the breast of chicken. Parboil 1 
pair sweetbreads and dice also. Pour hot water over small 
can of mushrooms and let drain in colander, quarter mush- 
rooms and add to chicken and sweetbreads. 

Sauce.- — 1 cup chicken broth thickened with 1 tablespoon 
flour and 1 tablespoon butter creamed together; add a little 
pepper. Put chicken, sweetbreads and mushrooms into 
sauce, lastly add i cup stiffly whipped cream. Put in rame- 
kins and grate a very few crumbs over top. Stand ramekins in 
pan contaniing warm water and brown under broiler or 
oven. — ^Johanna Kretchmer. 

Creamed Chicken on Toast. 

One large chicken, 2 cans mushrooms, 2 large green pep- 
pers, 4 medium stalks celery. Cook the chicken until tender, 
remove bones and cut in small pieces. Add celery, peppers, 
mushrooms, and 4 cups of stock. Thicken with flour and add 
2 bottles of cream. Season to taste. Serve on toasted white 
bread. — Mrs. H. Trippler. 

Chicken Loaf. 

Cut up chicken and boil until tender, remove bones and put 
meat through the chopper. Add 1 cup of ground stale bread 
crumbs, 1 egg, salt and pepper ; mix well, form into a loaf and 
bake | of an hour. Chop giblets, add to chicken broth and 
thicken a little. When loaf is ready to serve, pour gravy over 
and around it. 

This loaf sliced cold with the addition of thinly sliced 
onions makes an excellent filling for sandwiches of either 
white or brown bread. — Mrs. E. S. Berndt. 



PILGRIM COOK BOOK 15 



Boston Baked Chicken. 
Cut a chicken into small pieces as for stewing, wash and 
wipe dry; sprinkle with salt and dip each piece in melted 
butter, then coat with flour. Put into a bean pot, laying the 
larger pieces in the bottom of pot and putting any pieces of 
chicken fat on top. Pour over the chicken IJ cups boiling 
water and cover tightly with the lid. If the chicken is a young 
one bake 1^ hours. The juices, fat and flour will make an 
excellent gravy. Take out chicken when done and arrange 
with the gravy on a dish or serve direct from the bean pot, 
first seasoning to taste. — Josephine O'Rourke. 

Chicken Smothered in Sauerkraut. 

Procure a young chicken, dress, draw and singe ; rub well 
with a flour and water paste ; wipe quite dry inside, dust with 
salt and pepper. Rinse and drain 1 quart sauerkraut, fill 
chicken with hot mashed potatoes well seasoned, lay it in the 
roaster and place on it two slices of bacon (place two slices 
in bottom of roaster also), then cover the chicken completely 
with sauerkraut, add a saltspoon of salt and half that quantity 
of pepper. Pour over a cup of cold water. Close down the 
lid tight and roast in the oven 3 hours ; have a moderate fire. 
Do not allow to cook dry ; add boiling water as required to 
keep bottom of roaster quite moist. When done lift chicken 
on to a large platter, pile the kraut around it and garnish with 
slices of lemon. To the sauce in roaster add a large tablespoon 
of browned flour and a cup of stock ; boil up, add salt and 
pepper to taste. Strain and serve in sauce tureen. — Mrs. 
E. S. Berndt. 

Turkish Dish. 

One chicken weighing about 4 pounds, 2 cups rice, 3 cups 
broth, 1 bunch soup greens. Cut chicken in pieces, put on to 
boil in salted water with soup greens. When nearly tender 
take out and place a layer of chicken in a pan, then a layer of 
rice and continue till all is used. Add 3 cups broth to each 
cup of rice, put on back of stove, cover tight and do not open 
till w^anted. — Mrs. Roth. 



16 PILGRIM COOK BOOK 



Meat or Chicken Pie. 

Make a dough as for baking powder biscuits. Have 
meat or chicken boiled tender. Line bake pan with dough to 
within an inch from the bottom, lay meats or chicken in, add 
some gravy, butter, salt and pepper. Cover with crust of 
dough, and bake about 30 minutes. — Mrs. Edw. J. Keuer. 

Chicken Shortcake. 

Make a good shortcake, when baked split it open and spread 
it with a liberal layer of hot fricasseed chicken from which 
the bones have been removed. Place the other half of the 
shortcake on top and pour over it a liberal amount of the 
chicken gravy. Serve upon a deep platter or in a big vege- 
table dish. The shortcake should be well moistened with the 
gravy. — Mrs. E. S. Berndt. 

Chicken a La King. 

Heat 2 tablespoons butter, add 1 green pepper chopped 
fine ; cook slowly 3 minutes, add 1 tablespoon flour, rich cream 
enough to make sauce and 2 cups chopped chicken. Heat 
thoroughly. — Helen Lindau. 

Duck and Rice. 

Select a fat duck, cut it in neat pieces and put to boil w4th 
2 quarts water, 1 onion sliced thin, 3 sliced tomatoes, a bit of 
garlic, 1 yellow pepper chopped fine, and salt to taste. When 
about half done add 1 tea cup rice and let boil as nearly dry 
as possible. Very good. — Mrs. Albrecht. 

Ducklings, Indian Style. 

Chop very fine 2 onions and 1 clove of garlic and fry slowly 
in 2 tablespoons of butter until brown ; add 1 desertspoon of 
curry powder and 2 minutes later 1 pound of raw lean beef 
chopped fine. Draw to one side of fire and cook slowly for 15 
minutes, stirring well. Let cool and stuff 2 ducks which have 
been cleaned and wiped. Fasten into shape, for roasting brush 
them over with chutney sauce and put in a hot oven. In 15 



PILGRIM COOK BOOK 17 

minutes begin to baste, repeating the basting every 10 minutes. 
Roast for | of an hour and serve w^ith gravy, garnishing w^ith 
v^ater cress and slices of lemon. — Mrs. R. Albrecht. 

Roast Rabbit. 

Skin, clean, and let rabbit lie in cold vv^ater for about 3 
hours ; then take out and dry. Put rabbit in baking pan, pour 
over it J pound butter, which has been melted and brow^ned, 
and roast in a real hot oven for 15 minutes. Then add 1 cup 
sour cream and roast for 20 minutes. Take out, thicken 
gravy and serve. — Mrs. A. Piepho. 

Steamed Rabbit. 

Brown 1 onion in butter, add the rabbit cut in pieces and 
cook till brown. Then add a few slices of bacon, salt and 
pepper, a little cayenne, parsley and celery seed. Thicken 
with flour and add 1 cup cream. Very good. — Mrs. H. G. 
Tischer. 

Hasenpfeffer. 

After cleaning and washing rabbits well, cut in pieces and 
cover with vinegar to which add 2 bay leaves, 12 whole cloves, 
allspice, 24 whole peppers. Let stand for 2 hours, then take 
out meat and dry, turn in flour and fry brown in ^ pound 
butter and bacon. Salt it, then put back into vinegar and sim- 
mer for 1^ hours, adding water occasionally as needed. Just 
before meat is done add about 6 ginger snaps ; this flavors 
the gravy nicely. — Mrs. A. Streger. 

Hasenpfeffer. 

Skin the rabbit, then cut into small pieces and put into weak 
vinegar or buttermilk with whole onions, whole black pepper, 
bay leaves, cloves, allspice and sliced lemons. Let stand for 
24 hours and then strain off. Place the rabbit in a pan with 
butter and chopped onions and roast it slowly in the oven. 
Before it is done add browned butter and flour. Bake until 
tender and season with the strained' off vinegar. — Mrs. Chas. 
Hemler. 



18 PILGRIM COOK BOOK 

French Chopped Beef. 
Take one pound chopped round steak, little pork, add 
pepper and salt, 1 egg, little bread which has been softened in 
water, fry in butter; stir frequently so it will not get hard. — 
Mrs, Louise M. Lafrentz. 

Beef Loaf. 

Three pounds beef J pound raw ham, 3 eggs well beaten, 
3 soda crackers rolled fine, 1 teaspoon salt, 1 teaspoon pepper, 
3 tablespoons cream, 6 hard boiled eggs. Chop the beef and 
ham very fine and then add the salt and pepper, the cracker 
crumbs, the well beaten eggs and the cream. Mix all these 
together perfectly, grease a breadpan thoroughly and press 
half the mixture into it firmly. Trim each end of your hard 
boiled eggs so as to make a flat surface, then put them on top 
of the mixture in the breadpan, placing them in a row, end to 
end. Now pack on top the balance of the meat, pressing it 
down firmly. Cover and bake in a moderate oven 1 hour. 
Uncover and bake half an hour longer. Serve either hot or 
cold in slices. — Mrs. Lachmann. 

Beef Tenderloin. 

Wipe clean, but do not wash the tenderloin ; season with 
salt and pepper. Place in roasting pan, adding a little water, 
1 large onion, 1 carrot ; roast in lower oven of gas range till 
brown and crisp. • Place in upper oven, add the mushrooms, 
which have been prepared, and roast i hour longer. Roast 
meat J hour to the pound. 

Mushroom Sauce.^Boil dry mushrooms in salt water 1 
hour. Prepare a sauce of 1 tablespoon butter, 1 small onion 
cut in very small pieces and 1 tablespoon flour. Add this to 
mushrooms, do not drain water, pour this over roast. — Miss L. 
Gansz. 

Flank Steak. 

Brown on both sides in butter, to keep juice in steak, salt 
and pepper, then turn over a can of tomatoes with sauce and 
bake IJ hours in self-basting pan. — Mrs. O. Kleppisch. 



PILGRIM COOK BOOK 19 

Pot Roast with Carrots. 

Make a pot roast as usual. In a separate kettle put 2 
bunches of carrots scraped and cut in small pieces, 1 tablespoon 
butter, 2 tablespoons sugar, pinch of salt; cover with water 
and simmer until water has boiled off, then add gravy from 
the pot roast a little at a time, using just enough to keep car- 
rots from burning. Stir often. When done there should not 
be much gravy on the carrots, but just nice and moist. Will 
take about 3 hours. — Mrs. A. Piepho. 

German Sauer Braten. 

Put 3 or 4 pounds of beef shoulder clod in vinegar for 2 or 3 
days ; add an onion, bay leaf and whole pepper seeds. When 
ready to use put lard in kettle and brown meat a nice browm, 
then add a little water and some of the vinegar; it must not be 
too sour. Let simmer till tender then add a few ginger snaps 
and browned flour to thicken. — Mrs. C. Sommer. 

Swiss Steak. 

Take a thick round steak from 2 to 2^ inches in thickness 
and pound into it as much flour as it will take, using the edge 
of a plate. When the flour has been pounded into both sides 
take the meat and brown it on both sides ; remove to a sauce- 
pan. Heat i can tomatoes, 1 large onion cut fine, 1 sweet pep- 
per, and pour over meat. Cover tightly and cook slowly for 
2 to 3 hours. Just before meat is done season to taste. Deli- 
cious when served hot, also nice cold. — Josephine O'Rourke. 

Baked Swiss Steak. 

Take about IJ pounds of round steak and pound in as 
much flour as it will hold. Heat lard and bacon drippings in a 
frying pan, add steak, salt and pepper and a little onion, if 
liked. Brown meat on both sides, then add enough water to 
nearly fill the pan, and place pan and all in the oven. Bake 
slowly 1 hour, or until tender. — Mrs. C. Feig. 



20 PILGRIM COOK BOOK 

Swiss Steak with Peas. 

Get a round steak about 1 inch thick. Knead in as much 
flour as it will hold, fry in butter, add sliced onion and season 
to taste. Then pour over it 1 can of peas and let simmer 
about 10 minutes. — Olga T. Bohnsack. 

Sour Beef Tongue. 

Boil tongue the day before wishing to serve. When done, 
skin, then put back into liquid until ready to make the fol- 
lowing gravy : 2 cups of the liquid, 2 tablespoons butter, 1 
tablespoon flour, 8 ginger snaps, lemon or vinegar to taste, i 
cup claret wine, sugar to taste, ^ package raisins, 1 bay leaf. 
Slice tongue, pour gravy over it and serve. — Mrs. W. C. Pfis- 
ter. 

Beef Tongue with Vegetables. 

Boil a salted beef tongue until almost tender. Remove 
skin and all fat, and allow to stand in liquid. In 2 good sized 
tablespoons butter, brown 2 carrots, 1 onion, 1 large potato, 
1 turnip, all cut into pieces ; add a bay leaf, a few sprigs of 
parsley. Brown until tender, then add a quart of the stock, 
put the tongue in it, place in oven in a covered pan, and allow 
to roast 2 hours, turning the tongue once. After 2 hours, 
rub the vegetables through a colander, add a tablespoon flour, 
rubbed smooth with a cup of tomato juice, salt and pepper 
to taste, a little Worcestershire sauce. Allow all to boil up 
and serve on tongue, which has been cut into slices. — ^Johan- 
na Kretchmer. 

Head Cheese. 

Two pounds pork shoulder, 2 pork shanks, 2 pounds veal ; 
boil pork and veal separately until well done, then take out 
and when partly cool, cut into small pieces ; strain the water in 
which both the veal and pork was boiled, add it to the meat ; 
flavor with onion, pepper and salt, and if it is liked sour, add 
vinegar to suit taste ; let it come to a good boil ; set away to 
cool. — Mrs. H. W. Bruedigam. 



PILGRIM COOK BOOK 21 

Sulze. 

Place in kettle 1 veal bone with meat, 1 small tongue, 1 
small pork shank or pig's feet, 1^ cups vinegar, 2 large onions, 
8 cloves, handful salt, a little pepper, and 3 bay leaves. Cover 
with water and cook for 2^ hours. Then take out meat, cut 
it off the bones and dice it. Put equal parts of meat and stock 
(liquid in which meat was boiled) in deep bowls and set in a 
cool place till jellied. — Mrs. A. Piepho. 

Boiled Shoulder of Mutton with Oysters. ; 

Trim and wipe a thick shoulder of mutton, bone it and dust 
lightly with pepper and mace. Over the inside of the meat 
spread two dozen good sized oysters, roll and tie tightly. Put 
in a saucepan with 1 onion, J teaspoon salt, and 1 small red 
pepper; cover with boiling water and simmer 15 minutes to 
the pound. Melt together 1 tablespoon butter and 2 scant 
tablespoons flour, add 1 pint of the meat liquor, stir until 
smooth and thick, seasoning with salt and pepper. Then add 
1 teaspoon lemon juice, 1 teaspoon finely chopped parsley, 12 
oysters, and simmer until the edges of the oysters curl. Serve 
in gravy boat with the meat. — Mrs. R. Albrecht. 

Grits. 

Cover 1 pound steel cut oats with hot water and boil slowly 
for 1 hour or more, stirring often and adding water if needed. 
When oats are well cooked but not watery, add 1 large table- 
spoon of salt or more, | teaspoon ground pepper, ^ teaspoon 
ground allspice, 1 tablespoon of sage, sweet marjoram and 
thyme mixed and mashed very fine, 1 small onion cut fine, 
the cracklings from one dollar's w^orth of leaf lard, and stir 
all well together, then put in a large bowl to cool. Cut in slices 
about J inch thick and fry a nice brown. This is very good 
for breakfast in the winter. — Mrs. W. H. Jacobs. 

Country Sausage Meat. 
One large onion, | pound steel cut oats, whole oats or barley 
may be used, | pound pork from the shoulder, salt to flavor, 
4 tablespoons or more of thyme to taste. Boil meat until 



22 PILGRIM COOK BOOK 



done, then put it through meat chopper. Boil oatmeal in the 
water of the meat, add the chopped meat and thyme. Set 
in cool place, fry when served. — Mrs. Semmlow. 

Meat Loaf. 

Two pounds round steak, 1 pound lean fresh pork ground 
fine, 1 cup cooked tomatoes, 2 eggs, 1 cup cracker crumbs, 
salt to taste. Form into loaf, press hard into a paper-lined 
pan. Place several strips of bacon on top. Bake slowly for 
i hour and rapidly for 15 minutes. Make gravy from liquid 
which exudes. — Mrs. Theo. Doering. 

Meat Balls in Tomato Sauce. 

One pound chopped pork IJ pounds chopped round steak, 
add -J loaf stale bread soaked in water, then press out water. 
Mix well and season with salt, pepper, a little chopped onion, 
if liked, and 1 egg. Form into balls and drop into tomato 
sauce made as follows : Rub 1 quart can tomatoes through 
colander, put back in sauce pan, add 1 bay leaf and small 
onion. When it boils drop in the meat balls and cook 20 or 
30 minutes. If gravy is too thin thicken it. — Mrs. E. S. Berndt. 

Meat Balls. 

Mix together equal quantities of cooked and chopped veal 
and raw chopped beef. Add ^ as much soaked bread crumbs 
as you have meat. Season with salt and pepper and stir in 
a raw egg, beaten. Form with the hands into balls, set 
in the icebox to stiffen, roll in eggs and cracker crumbs, leave 
in the ice box for a half hour longer, then fry in deep fat. — 
Mrs. A. Steging. 

Sauerkraut. 

Place sauerkraut in an earthen or stone crock, with some 
of its juice and a good sized piece of fresh pork or sausage, 
adding a little water if dry. Place a granite pie plate over H 
and set in the oven. Bake slowly for 2J hours, removing the 
lid only to stir a few times. — Mrs. E. S. Berndt. 



PILGRIM COOK BOOK 23 

Sweetbread Princess. 

Soak sweetbreads in warm water for 20 minutes and lift 
out in cold water for 15 minutes; drain and remove the gristle 
and skin. Parboil for a few minutes then cool. Salt, pepper 
and dredge with flour. Put a liberal quantity of butter in a 
frying pan, heat and put sweetbreads in this for 15 minutes 
and brown. Serve on arthichoke bottoms. — Mrs. E. S. Berndt. 

Baked Spiced Ham. 

Soak the ham over night in cold water. Next morning 
wash and scrape it well, then put in a large kettle, cover with 
cold water and bring slowly to a boil. Add 1 teaspoon each 
of whole cloves and peppercorns tied in thin muslin and, unless 
the ham is a very small one, simmer slowly for 2 hours. Take 
from the water and pull off the skin. Put in a pan in a moder- 
ate oven and bake for 2 hours, basting frequently ; use a cup 
of sherry, a little at a time until it is all used, then baste with 
the drippings in the pan. Fifteen minutes before taking from 
the oven sprinkle thickly with brown sugar and let brown. 
Serve hot or cold. — Mrs. R. Albrecht. 

Escalloped Ham and Eggs. 

One pint white sauce, 6 hard-boiled eggs chopped, J pound 
boiled ham chopped, salt and pepper. To make the white 
sauce melt 2 tablespoons butter, add 2 tablespoons flour, 
and then a pint of milk ; boil for a few minutes. In a buttered 
baking dish or casserole place a layer of ham, then a layer of 
eggs, than a layer of white sauce. Continue until dish is 
filled. Sprinkle top with bread crumbs and bits of butter. 
Bake in oven until top is browned. — Alicia K. Steinhoff. 

Boiled Pork with Cabbage. 
To a piece of lean pork shoulder or butt add water so it is 
nearly covered. Cut a cabbage into quarters and put with the 
meat. Add salt and pepper, a pinch of caraway seed and a 
pinch of sugar, if liked. Boil about 1^ to 2 hours. — Mrs. 
W. H. Jacobs. 



24 PILGRIM COOK BOOK 



Breaded Pork Chops. 

Trim the chops neatly and wipe with a damp cloth. Dip in 
beaten egg, then in cracker meal and fry in deep fat. They 
are improved by the addition of tomato sauce. — Mrs. E. S. 
Berndt. 

Pork and Navy Beans. 

Any kind of pork will do spareribs are nice and as many 
beans as wanted. Clean beans, cook for about J hour, then 
add 1 teaspoon baking soda ; let boil a few minutes and pour off 
water. Brown meat on all sides in frying pan, add 1 onion, 
beans and as much water as needed. Season. Boil till tender, 
adding water as needed. Beans do not have to be soaked if 
put oh with cold water. — Mrs. G. Lemar. 

Pork Tenderloin Larded. 

Make a deep pocket lengthwise in each tenderloin and fill 
with a dressing made of 1 cup cracker crumbs, 2 tablespoons 
butter, melted, seasoning and water enough to moisten, sew 
up pockets closely and cover tenderloin with strips of fat pork. 
Bake in a brisk oven 45 minutes, basting constantly with a 
brown sauce — 2 tablespoons butter, 2 tablespoons flour, ^ tea- 
spoon salt J teaspoon pepper, 1 small onion, 1^ cups boil- 
ing water, ^ bay leaf. Cook onion in the butter until well 
browned, then remove it, add flour, seasonings and boiling 
water. Keep hot and baste tenderloins frequently. — Mrs. G. 
C. Hass. 

Mock Turkey. 

Two cups whole wheat bread crumbs, 2 cups ground wal- 
nuts, 2 eggs well beaten, 1 pint milk, 3 tablespoons butter, 1 
tablespoon mazola oil,, pinch salt. Put together in the order 
given. Form into a loaf and bake 30 minutes ; baste with 
butter and a little water. — Mrs. O. Braun. 

Mock Turkey. 

Take 2 fitting sparerib pieces, and fill with prunes (soaked 
in water), small pieces of apples, a handful of bread crumbs, 
sugar and a little cinnamon, and a small piece of butter. Salt 



PILGRIM COOK BOOK 25 

the meat, place filling between the meat and sew together. 
Put into a pan with water and bake 2 hours in self-basting 
pan. — Mrs. O. Kleppisch. 

Filled Spareribs. 

Buy 2 large sides of spareribs. Make a stuffing of diced 
apples, I package raisins, 2 eggs, bread crumbs, pepper, salt, 
cinnamon and a little sugar. Put stuffing between the ribs 
and bake in oven. Herbs may also be added to filling. This is 
a good substitute for turkey. — Mrs. W. H. Jacobs. 

Veal Croquettes. 

One cup cooked veal chopped fine, 1 tablespoon butter and 
1 tablespoon flour mixed cold, a little salt, pepper, parsley, 
onion chopped ; then pour ^ cup hot milk over all, stir smooth, 
add veal, stir and let cool. Roll balls in cracker crumbs and 
tgg and fry in hot lard. — Mrs. H. G. Tischer. 

Veal Loaf. 

Two eggs, 1^ pounds chopped veal and pork a little celery 
or celery seed, ^ cup cracker crumbs, salt, pepper, and milk 
enough to moisten. Form in a loaf, bake, basting with tomato 
juice or sour cream. — Miss L. Gansz. 

Breast of Veal. 

Get a veal breast and have a pocket cut in. Take a stale 
white bread soak in water, drain water off. Beat 2 eggs light, 
add a little browned butter, a little parsley, some grated nut- 
meg and salt to taste. Stir all together and fill into pocket ; 
sew up the end of pocket. Baste with butter and put in oven. 
— Mrs. C. Sommer. 

Veal Cutlets with Tomato Sauce. 

Bread cutlets, and fry brown. Tomato sauce : Fry, but do 
not brown, tablespoon fat, 1 tablespoon flour, 1 finely chopped 
onion, add 1 cup of tomato pulp, which has been carefully 
strained, cup water, 1 stalk finely chopped celery. Let boil a 
few minutes then season to taste. — Mrs. Mandel Z. 



26 PILGRIM COOK BOOK 

Veal Sandwich. 

One slice raw ham, 2 large slices of veal from the leg, 1 
onion, 1 bay leaf, about 1 cup sour milk. Make a sandwich by 
placing the ham between the veal slices. Place in a small 
roaster, adding the onion, bay leaf, and about 1 cup hot 
water. Bake in a medium oven until tender, then add the 
sour milk ; bake about 10 minutes longer. 

This is also very good when prepared with tomatoes, 
omitting the sour milk. Place meat in pan, add onion, bay- 
leaf, i cup hot water and 1 can tomatoes. Bake until tender. 
— Alicia K. Steinhoff. 

Veal Collops. 

Take neat pieces of cold veal cut thin, dust them with a 
seasoning of nutmeg, mace, salt and cayenne, and sprinkle 
with a little lemon juice. Melt butter in a pan and fry veal 
slightly. Arrange on a hot dish. To the butter left in pan 
add 1 teaspoon Worcestershire sauce or ketchup, | teaspoon 
anchovy essence. Stir until thoroughly hot. Pour over veal, 
and serve with little rolls or fried bacon, fried bread and 
slices of lemon. — Mrs. F. Ingham. 



6i 



One Piece" Luncheons. 



Boston Baked Beans. 

Soak 1 quart navy beans in cold water over night ; boil in 
fresh water next morning. When they begin to soften, drain 
the water off and put beans in a bean pot or a gallon stone 
jar. Add 1 pound lean salt pork cut in pieces. 1 teaspoon dry 
mustard mixed with ^ cup good molasses, 1 small can toma- 
toes strained, and enough boiling water to cover beans. Add 
salt, if necessary, and more water also. Bake from 4 to 5 hours 
in slow oven. — Mrs. Klipp. 



PILGRIM COOK BOOK 27 

Baked Beans with Ketchup. 

After soaking 1 quart of beans for a while put on to boil 
with 1 pound bacon cut in small pieces. Boil until hull begins 
to split, then pour into baking dish with all the liquor. Add 
2 to 3 tablespoons sugar and 4 teaspoons mustard. Bake about 
2 hours or until well done. Last of all add a 25-cent bottle of 
Heinz ketchup. — Mrs. Albrecht. 

Creamed Chipped Beef with Noodles. 

Two cups boiled noodles, 2 cups milk, 1 cup chipped beef, 1 
tablespoon butter, 2 tablespoons flour. Mix flour and butter 
together, add milk, cook until creamy, then add the beef and 
lastly the noodles. — Mrs. H. A. Zorn. 

Chili Con Carne. 

One-half pound round steak cut into cubes, J pound pork 
cut in cubes, 1 carrot diced, 1 onion diced, 2 potatoes diced, 
1 green pepper, 1 pinch red pepper. Simmer till tender; then 
add 1 can red kidney beans drained, 1 can tomato soup, 1 stalk 
celery. If liked, 3 slices of bacon, cut in cubes and fried brown, 
may be added with the bacon fat. — Miss A. H. Rehm. 

Chili Con Came. 

Three-quarter pound beef, either shoulder or end of the 
round, 5 cent soup bone, a No. 2 can of tomatoes, IJ cups of 
chili beans, or kidney beans. Place soup bone in pot and 
cover with water; cook slowly like soup. Cut beef into very 
small pieces, fry until brown, add water and stew about an 
hour. Remove bone from soup, cut off meat if any and put 
back in the pot, add the stewed beef with the gravy, small 
piece of onion, salt, pepper, and the heated tomatoes. Put 
the beans on to cook in a separate pot at the same time you 
cook the soup bone. Allow the beans to boil up, pour water 
off and add fresh water ; cook till half done. Then stir beans 
into meat and tomatoe mixture, add red pepper to taste, and 
cook till beans are done. — Mrs. Arthur Emde. 



28 PILGRIM COOK BOOK 

Chop Suey. 

Cut into small pieces 1 pound each of steak, veal shoulder, 
and pork shoulder. Brown a cup of onion in butter and add 
meat. When hrown add 2 stalks celery, 1 can mushrooms, 1 
tablespoon molasses, a little salt and 1 cup water. Let it stew 
over a slow fire IJ hours, adding water as needed. — Mrs. H. A. 
Zorn. 

Chop Suey. 

Cut into small pieces 1 pound pork from the shoulder and 

1 pound veal from the leg. Mix and fry slowly for ^ hour. 
Then add 2 tablespoons molasses and small teaspoon salt. 
Fry 10 minutes more then add 2 cups onions cut into eighths, 

2 cups celery cut into small pieces and fry all for 20 minutes. 
Sprinkle with flour several times during process. Add a little 
water, bring to a boil and serve with steamed rice. — Mrs. P. 
Metzger. 

Potato Loaf with Bacon and Peas. 

Rub a bread tin thoroughly with bacon drippings, then 
thickly as possible with dried bread crumbs. Pack in gently 
1 quart of mashed potatoes and bake J hour in quick oven. 
Unmold on platter, serve with a garnish on top of fried or 
broiled bacon and radish roses. Surround with peas. — Mrs. A. 
J. Koehneke. 

Sunday Evening Supper. 

Raw cabbage cut fine mixed with mayonnaise dressing. 
Form mountain on a large chop plate, place frankfurters 
around standing upward and sweet potato balls around the 
edge. — Mrs. O. Kleppisch. 

Stuffed Cabbage. 

Grind together 1 pound round steak and 1 cup bread 
crumbs and season with salt and pepper. Cut out the inside 
of a small head of cabbage and fill with the meat and bread 
crumbs, then tie it up in a napkin and boil for 2 hours. Take 
4 potatoes, 1 onion, 1 carrot and cut in cubes ; place these in 
the kettle with cabbage and meat, and boil until tender. Re- 



PILGRIM COOK BOOK , - 29 

move napkin and cut cabbage and meat in slices. Arrange 
vegetables around the meat and make a gravy of 1 cup milk, 
1 cup stock seasoned with salt and pepper and parsley cut fine. 
Thicken w^ith 1 tablespoon flour and pour over meat. — Mrs. 
Chas. Hemler. 

Filled Cabbage Leaves. 

One medium head of cabbage, 1 cup rice, 1 small onion, 1^ 
pounds chopped meat. Soak rice for several hours in warm 
water. Season meat as for meat balls, and add rice. Separate 
cabbage and scald the leaves until they are soft. Place on 
each loaf some of the meat and rice mixture, then roll up leaf 
and pin together with toothpicks. Brown some flour in a 
pan, add water enough to make a nice gravy, season ; then 
add the onion, the cabbage rolls, rest of the cabbage cut up 
fine, a few caraway seeds and cook slowly until done. — Mrs. 
H. Eichelkraut. 

Scalloped Ham. 

Cut raw ham into small pieces and place in baking dish. 
On top of ham, place small round potatoes. Season with 
pepper, pour in enough milk to cover potatoes and bake slowly 
about 1 hour. — Alicia K. Steinhoff. 

Scalloped Ham with Vegetables. 

Two slices ham, large potatoes sliced, 2 carrots sliced, 1 
onion sliced, 1 bunch parsley, 1 pint milk, salt and pepper. 
Put layer of vegetables in buttered baking dish, then a layer 
of ham, rest of vegetables and cover with ham. Pour milk 
over all and bake in slow oven. — Helen Lindau. 

One Pan Pork Chop Dinner. 

Six or more lean pork chops, 6 medium sized peeled sweet 
or Irish potatoes, 6 onions if liked, 6 peeled, cored and halved 
apples, 1^ cups stock or boiling water. Put pork chops in 
roasting pan, arrange potatoes, onions and apples around and 
over them, add stock or water, season with salt and pepper 
and bake in moderate oven for fully 1^ hours. Turn vege- 
tables and baste often. — Mrs. E. S. Berndt. 



30 PILGRIM COOK BOOK 

Cauliflower with Sausages. 
Wash well and separate a cauliflower. Boil till tender, 
being careful to keep each flowerlet whole. Then stir gently 
in a cream sauce till each peace is well coated. Put on round 
chop plate and surround with tiny sausages which have been 
baked or fried brown. — AHcia K. Steinhoff. 

Veal Goulash. 

Fry 1 tablespoon of chopped onion golden brown in 1 
tablespoon of butter, add 1 pound of lean veal cut into inch 
pieces, i teaspoon salt, 1 teaspoon paprika, 1 tablespoon flour, 
and stir until slightly browned. Then add 1 cup of stock or 
water, cover and simmer for 1 hour. Add 1 cup of diced raw 
potatoes, cook 15 minutes longer and serve. — Mrs. R. Albrecht. 

Stewed Pork with Vegetables. 

Boil 2 pounds of lean pork about Jhour, then add 1 quart 
of more of carrots diced and boil about | hour more. Then 
add 1 quart of more potatoes diced, 1 small onion cut fine, 
salt and pepper, and boil ^ hour more till tender. Thicken 
with a little cornstarch dissolved in milk or water, or serve 
without thickening. — Mrs. W. H. Jacobs. 

, Baked Hash. 

Butter a baking dish or casserole, put in a layer of sliced 
potatoes, then a layer of chopped meat left-overs and a few 
slices of onion ; repeat alternately until all is used. Pour over 
all 2 well beaten eggs and enough milk to cover. Bake about 
30 to 45 minutes. — Olga T. Bohnsack. 

Spanish Spaghetti. 

One package of spaghetti, 1 can of tomatoes, 2 large 
onions cut into small dice, 1 large green pepper cut into dice, 
4 sHces of bacon cut in squares, 1 pound of ground beef. Boil 
spaghetti in boiling salt water till tender; drain and blanch in 
cold water. Fry bacon in spider. Salt and pepper beef and 
shape into small balls, about size of walnut. Fry them in 



PILGRIM COOK BOOK 31 

bacon grease ; when meat is browned, add onions and peppers 
and fry about 15 minutes. Then pour with tomatoes over 
spaghetti which has been put in sauce pan; let simmer 15 to 
20 minutes. When serving sprinkle with grated cheese. — 
Mrs. W. H. Mampe. 

Sausage in Potato Boxes. 

Parboil the sausages 2 minutes, pricking them in a few 
places with a large darning needle. Arrange in a tin pan in 
a close row and set in the oven to finish cooking and brown. 
Press hot boiled potatoes through a ricer on to a heated platter 
and mold quickly with 2 spoons into a square shape, hollow- 
ing the center and making the sides straight. Drain the sau- 
sages and put in boxes, arranging in a row ; serve hot. Garnish 
with fried tomatoes and a few sprigs of parsley. — Mrs. E. S. 
Berndt. 

Irish Stew. 

Take 1 J pounds each of beef and lamb, cut in cubes ; put 
on to boil with enough water to cover and season to taste. 
Prepare 8 small sized onions, 6 small carrots, 12 potatoes, cut 
in cubes. When meat is partly done, skim carefully and add 
vegetables. Let stew until tender. Thicken gravy if desired. 
— Mrs. Mandel Z. 

Casey's Delight. 

Six carrots, 6 potatoes, 6 onions ; cover with water and 
boil until done. Form 1 pound chopped round steak in balls 
size of an egg, season and drop in stew ; bqil 10 minutes. Add 
1 tablespoon flour, blend with 1 tablespoon butter. — Helen 
Lindau. 

Luncheon Corn Dish. 

One can corn, J pound chopped (not ground) boiled ham, 
i cup chopped celery, 1 tablespoon chopped green pepper, salt 
and pepper. Mix all together with a thick white sauce, place 
in casserole and bake in oven. Garnish with sliced hard-boiled 
eggs. — Lucia Koke Knowlton. 



32 PILGRIM COOK BOOK 

Hot Sweetbreads. 

Boil piece of green pepper, tops of some celery with 1 pound 
sweetbreads ; let partly cool in water, then pick sweetbreads 
in small pieces, remove skin, and strain stock. Chop a cup of 
oysters fine ; blend 2 tablespoons butter with flour and the 
strained stock, add J cup cream ; just boil up and fill in 
toasted bread squares made by hollowing out slices of bread 
of 2-inch thickness. Remove crust, leave ^-inch bottom and 
fill with sweetbreads. Serve with noodles and French peas, 
salt and pepper to taste ; add a little onion salt. — Ada Wilson 
Bohnsack. 

Sauted Kidney. 

Skin and core kidneys and cut them in slices. Melt 1 ounce 
butter in a pan and fry in this 1 onion minced. Put in the 
kidneys and fry for about 5 minutes, tossing them occasionally. 
Sprinkle in rather less than 1 ounce of flour, stir it all for 3 
or 4 minutes longer; add 1 gill brown stock, ^ cup vinegar, 
and stir until it boils, then simmer gently for 10 minutes. Serve 
on a wall of mashed potatoes with sauce around. Beef kid- 
neys will answer for this dish, only requiring to simmer longer 
in the gravy. — Mrs. E. S. Berndt. 

Stuffed Peppers a La Josephine. 

Mix well together 1 pound chopped beef, 8 cents salt-pork 
cut in cubes, J teaspoon cloves, ^ teaspoon white pepper, 1 
teaspoon salt, and ^ cup raw rice. Cut the tops off 6 green 
peppers, remove seeds, and stuff with the mixture. Make meat 
balls out of the filling that is left. Into an iron pot put 1 
tablespoon butter, 1 tablespoon flour, an onion, and let brown. 
Then add 1 cup water ; when smooth add 1 can strained toma- 
toes. Put the peppers and meat balls in the gravy and let 
simmer for 1 hour. — Mrs. O'Rourke. 



PILGRIM COOK BOOK 33 



Vegetables 



Asparagus Pudding. 

Twenty-five heads of asparagus, 3 eggs, 8 tablespoons flour, 
2 large tablespoons butter, 2 large tablespoons minced ham, 3 
tablespoons milk, salt and pepper. Break off the green heads 
as far as it is tender in ^ inch pieces, add the beaten eggs, 
sift in the flour, add ham, mix in the butter which must be 
melted but not hot, a little at a time, add milk and seasoning. 
Pour into well buttered mould, tie up carefully and plunge 
into boiling water. Boil 2 hours. Water must be kept boil- 
ing constantly. Will serve 4 or 5 persons. Excellent with 
roast meat. — Mrs. F. Ingham. 

Creamed Asparagus. 

Three tablespoons butter, when melted add 2i tablespoons 
flour, J teaspoon salt and a few grains cayenne. When smooth 
add 1 cup milk slowly, stirring until sauce is boiled. Then add 
1 can asparagus tips cut in pieces and the liquor from the 
can, 4 hard boiled eggs, cut lengthwise and 1 pimento cut in 
squares. — Olga T. Bohnsack. 

Steamed Fried Cabbage. 

Fifteen minute dish. Chop cabbage fine, fry some good 
bacon, remove the slices, then put the cabbage in the bacon 
grease. Cook, stirring often. When done, add i cup of 
cream. Serve hot. — Mrs. Anna A. Jaekel. 

Princess Cabbage. 

Boil a cabbage 15 minutes in boiling water, drain, add fresh 
water and boil until tender. Then chop fine, add 3 tablespoons 
milk, or cream, 1 tablespoon butter, 2 beaten eggs, salt and 
pepper. Mix well and bake brown. — Helen Lindau. 

Red Cabbage. 

Cut 1 head cabbage fine, add 3 good sized sour apples, 
which have been peeled and chopped fine, enough water to 



34 PILGRIM GOOK BOOK 

cover, ^ pound lean bac©n, | cup vinegar, ] cup sugar, and 
let simmer from 2} to 3 hours. Eat with pork roast. — Mrs. 
A. Piepho. 

Red Cabbage (French Style). 

Choose a medium sized, very firm head of cabbage and 
shave it up as for cold slaw^. In a large sauce pan put 2 table- 
spoons butter, one scant tablespoon sugar, ^ of a cup of vine- 
gar, i dozen cloves (tied in a piece of muslin), 1 teaspoon salt, 
and I teaspoon pepper. When steaming add the cabbage, 
cover closely and cook until tender, about 1 hour. — Mrs. 
Albrecht. 

Stuffed Cabbage. 

After cutting out the root and heart from a good sized 
cabbage head, pick off several of the outer leaves and boil the 
remainder in salted water for 10 to 12 minutes ; then remove 
it from the fire, open the leaves carefully, so as not to break 
them ; then season the cabbage with salt and pepper, and fill 
the insides of the leaves with a nice stuffing or sausage force- 
meat. Close them up, and tie the cabbage so that none of 
the stufifing escapes ; then lay it in a pan ; add 1 cup of car- 
rots, 1 cup of onions, a piece of pork, and 1 cupful of white 
broth. Cover with a little fat from the soup stock ; lay a but- 
tered paper on top and let cook for 1 hour in Oven, basting it 
occasionally. — Mrs. R. Albrecht. 

Austrian Carrots. 

Scrape 1 quart carrots and cut into match sticks ; then 
boil in salted water till tender. Drain off the water, add i 
cup vinegar, f cup sugar and 1 large tablespoon butter. Cook 
the carrots till they have a clear, transparent appearance ; 
then serve. — Alicia K. Steinhoff. 

Sweet Corn Pudding. 

One can sweet corn, 3 eggs beaten light, 3 tablespoons 
melted butter, | cup milk, 2 tablespoons flour, salt and pepper. 
Pour mixture in buttered baking dish and bake in a hot oven 
I of an hour. — Mrs. R. J. Frank. 



PILGRIM COOK BOOK 35 

Fried Corn. 

Cut the corn from the cob and fry in a little butter, stir 
often, add salt and pepper and when nicely browned add a 
little cream. Do not boil after the cream is added. 

Corn Fritters. 
One can corn, 1 cup flour, 2 eggs, 1 teaspoon baking pow- 
der, 1 teaspoon salt. Sift flour, salt and baking powder to- 
gether, beat the eggs and add them to corn, add flour and drop 
by spoonfuls in hot fat. Fry until brown and serve hot. — Miss 
Clara Wollerman. 

Eggplant. 

One medium sized eggplant, 1 large onion, 1 tomato, 1 or 
2 white tender sprays of celery, ^ cup of rice, lump of butter 
the size of an tgg. Cut the eggplant into small pieces and 
boil 10 minutes, drain thoroughly, then add the onion, celery 
and tomato, chopped as fine as possible ; then add the rice and 
about a quart of water boiling hot. Cook about 1^ hours, 
then add the butter and a little salt and pepper to taste, then 
let it simmer for 20 minutes. — Mrs. D. Wagner. 

Egg Plant Pudding. 
Take 1^ pounds of beef, pork or veal chopped and 2 egg 
plants. Cut egg plants in slices, salt, dredge in flour, and fry 
them. Put a layer of egg plant in a pan, then a layer of meat 
and continue till it is all used. Add either fresh or canned 
tomatoes, strained, salt and pepper and roast in oven. — Mrs. 
Roth. 

Stuffed Egg Plant. 

Cut a good sized egg plant into halves and scoop out the 
center, leaving a wall ^ inch in thickness. To the portion 
taken out add 3 peeled tomatoes and chop together. Season 
w^ith 1 teaspoon finely chopped onion 1 teaspoon salt, J tea- 
spoon pepper, a pinch of nutmeg and 2 tablespoons of fine 
bread crumbs. Fill the shells with the mixture, pour over 
each half 1 tablespoon melted butter, sprinkle with bread 
crumbs and bake | hour in a moderate oven. — Mrs. R. 
Albrecht. 



36 PILGRIM COOK BOOK 

Creamed Macaroni. 
Put li cups broken macaroni in boiling, salted water and 
boil 20 minutes. Remove from fire, add 1 tablespoon grated 
cheese, a little pepper, butter size of an Qgg, and 1 cup boiling 
milk. Bake in hot oven for 30 minutes and serve in vegtable 
dishes. Cut 2 hard boiled eggs in two, place a half on each 
dish in center of macaroni and sprinkle cut parsley around 
egg. This will serve 4 persons. — Mrs. M. Eckhart. 

Potato Puff. 

Two cups cold mashed potatoes. Beat to a white cream 
with 2 tablespoons melted butter. Add 2 eggs whipped very 
light and a scant 2 cups of cream or milk, salting to taste. 
Beat all well, pour into dish and bake in hot oven till nicely 
browned. Should come out light, puffy and delectable. — Mrs. 
E. H. Pierce. 

Potato Balls. 

For this you will need a vegetable cutter. Select large 
potatoes, pare them and press the vegtable cutter in one end 
of the potato. When all are cut, soak them in cold water a 
few minutes ; drain, drop them into gently boiling water and 
cook 12 minutes. Drain off the water, add 1 tablespoon butter, 
a little salt and pepper and toss the potatoes over the fire 
until covered with the melted butter. Sprinkle with minced 
parsley and serve very hot. — Mrs. E. S. Berndt. 

A Toothsome Potato Dish. 
Slice a large white onion into a vegetable dish ; lay on the 
slices of onion hot boiled potatoes sliced ; put on the potatoes a 
layer of bacon fried crisp. Pour over all 4 tablespoons hot 
bacon grease, set in the oven for only a few minutes, then 
serve. — Mrs. E, S. Berndt. 

Quick Potatoes. 
Peel potatoes, slice very thin and drop into boiling water. 
Let boil 10 minutes; drain, add salt, pepper, a little butter and 
J or i cup hot cream according to quantity of potatoes. 
Chopped parsley may also be added. Serve at once. — Alicia K. 
Steinhoff. 



PILGRIM COOK BOOK Zl 

Sweet Potatoes with Cream. 
Wash and scrub 4 large sweet potatoes and boil them. 
When done scrape off the skin, cut into quarters or eighths 
and put them in a saucepan with 1 heaping tablespoon butter, 
\ teaspoon salt, \ teaspoon pepper, 1 tablespoon sugar and 
I cup of rich cream. Cover closely and stand at the side of 
the fire for 15 minutes, shaking frequently. — Mrs. R. Albrecht. 

Candied Sweet Potatoes. 
Wash, scrub and parboil the potatoes. Scrape off the skin 
and cut them into -J-inch slices. Arrange in layers in a 
greased baking dish, putting over each layer bits of butter, a 
pinch of salt, a little granulated sugar and a few drops of 
water. For a good dishful about | of a cup of sugar, 2 table- 
spoons butter and 2 tablespoons w^ater will be needed. Bake 
slowly in a moderate oven until they are browned on top and 
candied all through ; this will take about an hour. — Mrs. R. 
Albrecht. 

Stuffed Peppers. 

Choose red or green peppers of even size and of round 
rather than long shape. Cut off the tops, remove seeds and 
veins, cover with boiling water and parboil for 5 minutes. 
Drain, fill with the stuffing, arrange in a baking dish, pour in 
any good stock \ inch deep and bake 30 minutes in a hot 
oven. 

Stuffing. — Chop very fine sufficient cold roast chicken to 
make | cupful. Add \\ cups soaked bread crumbs, 1 large 
tomato skinned and cut fine or \ cup canned tomato, \ 
medium sized onion chopped fine, 1 heaping tablespoon butter 
melted, 1 tablespoon chopped parsley, 1 raw ^ZZ^ ^^<^ 3. scant 
i teaspoon salt. — Mrs. R. Albrecht. 

Stuffed Green Peppers. 

Six large green peppers, 1 pound chopped beef, \ pound 
chopped pork. Cut tops off peppers, remove seeds and white 
pulp. Put them in dish, scald with hot water and let stand 
10 minutes. Add a little soaked white bread to keep meat 



38 PILGRIM COOK BOOK 

together and stuff peppers with the mixture. Cook 1 hour in 
following sauce : Melt, but do not brown, 1 tablespoon but- 
ter, add 1 heaping cooking spoon flour, 1 can tomatoes, 2 table- 
spoons sugar and salt to taste. Put peppers in sauce and add 
enough water to float peppers in pot. — Mrs. R. Liss. 

Green Peas with Bacon. 

Two quarts shelled green peas, 2 onions, 1 handful parsley, 
2 pounds bacon, 2 tablespoons flour, two glasses water, salt 
and pepper to taste. Cut the bacon in dices and brown in a 
sauce pan ; sprinkle with flour ; then add the water, peas, 
onions (whole), parsley (tied), and cook for 50 minutes. 
When done take out onions and parsley and serve. 

Turnip Cups with Peas. 
Steam or boil medium sized turnips till tender; scoop out 
center till only a shell remains. Have ready green peas cooked 
tender or use canned peas, to which have been added butter, 
salt and pepper. Fill the turnip cups with peas and pour 
over all a white sauce. Carrots may be used instead of tur- 
nips. Use the scooped out portion in soup or vegetable salad. 
— Alicia K. Steinhoff. 

Rice and Cheese. 
One-half cup rice, J pound American cheese, | cup strained 
tomatoes, a few bread crumbs. Cook rice in salt water. 
When tender place a layer in pan, then a layer of cheese 
cubes, another layer of rice, tomatoes, dot top w^th butter, 
sprinkle with bread crumbs and bake 20 minutes in a rather 
hot oven. Serve hot. — Mrs. W. Schilke. 

Swiss Chard. 

Wash I peck swiss chard till clean and let stand in cold 
water for 3 to 4 hours. Then boil for 25 minutes, drain and 
chop fine. Cut salt pork or bacon in cubes and fry brown. 
Pour drippings and cubes over swiss chard and serve. Spin- 
ach can also be prepared in this way. — Josephine O'Rourke. 



PILGRIM COOK BOOK 39 



Baked Tomatoes. 
Wash 6 tomatoes, cut a thin sUce from the stem end and 
scoop out all the pulp. Sprinkle the inside of tomatoes with 
salt. Mix the pulp with 6 crackers rolled fine, salt and pepper 
to taste and onions chopped fine, if liked. Fill the tomatoes 
with this mixture, place | teaspoon butter on top of each and 
bake from 15 to 20 minutes. Garnish with boiled rice and the 
melted butter left from baked tomatoes. — Mrs. F. Kasang. 

Stuffed Tomatoes. 

Use firm ripe tomatoes. Wash and wipe them dry, and cut 
a small hole in the blossom end and remove the inside, being 
careful not to break the sides. Mince finely some boiled or 
roasted chicken or veal, add the tomato pulp, chopped nuts, 
a little celery and onion, and season with salt, cayenne, lemon 
juice and parsley; and add sufficient bread crumbs to make 
a rather stiff mixture. Stuff the tomatoes with the mixture, 
place in well buttered pan, and bake until tender, basting with 
melted butter. Dish carefully and garnish with parsley. — 
Mrs. Hunt. 

Filled Tomatoes. 

Twelve ripe, firm tomatoes, 1 pound chopped meat (pork 
and beef), 1 tablespoon raw rice, 1 onion, a little parsley cut 
fine, 1 or 2 eggs, salt and pepper. Wash tomatoes, cut top 
open, but not off, leaving a lid, scoop out insides ; put pulp 
taken out in pan and stew. Mix meat, onion, rice, eggs and 
seasoning together and fill the tomatoes, but not too full. 
Push down lid and set all in a large kettle with a wide bot- 
tom. Brown 2 tablespoons butter, 2 heaping tablespoons flour 
with a little onion ; add the tomatoes that have been stewing 
and stir until smooth. Strain and pour over the filled toma- 
toes ; simmer very slowly until done. Add a little more water 
if needed and seasoning. Do not stir but give the kettle a few 
turns so it will not burn. — Mrs. G. Lemar. 

Meatless Loaf. 

One cup chopped carrots, 1 cup bread crumbs, 1 cup 
chopped nuts, 1 cup chopped tomatoes. Season to taste, put 
in bread pan and bake f hour. — Mrs. O. T. Bohnsack. 



40 PILGRIM COOK BOOK 

* 

Salads 

Thousand Island Dressing. 

One t^^ yolk, pinch of salt, cup of oil, 3 tablespoons chili 
sauce, 1 green pepper. Beat ^gg thoroughly, add oil slowly 
and continue beating constantly in one direction. Thin with 
cream and add chili sauce and peppers chopped fine. — Mrs. 
H. Trippler. 

Thousand Island Dressing. 

Two teaspoons Worcestershire sauce, 2 teaspoons catsup, 
2 teaspoons sugar, 2 teaspoons of vinegar, a pinch of salt. 
Shake in paprika, \ cup of olive oil, small piece of ice. — 
Johanna Kretchmer. 

Mayonnaise Dressing. 

To the yolks of 4 eggs add slowly 4 tablespoons oil, then 4 
tablespoons vinegar. Stir over the fire till it thickens ; when 
cooled add 4 tablespoons oil, 1 teaspoon salt, 2 teaspoons sugar, 
mustard to taste and lastly 1 cup whipped cream. Butter may 
be used instead of oil. This makes quite a little. — Mrs. H. G. 
Tischer. 

French Dressing. 

Rub the bowl with a bruised clove of garlic ; add | teaspoon 
salt, ^ teaspoon pepper, J teaspoon paprika, and 6 tablespoons 
olive oil. Beat thoroughly, then add 2 to 3 tablespoons vine- 
gar slowly and continue beating until thickened. A piece of 
ice put into the bowl while stirring will aid in chilling the 
mixture. — Alicia K. Steinhoflf. 

Spanish Dressing. 

To a French Dressing add 1 mild green pepper finely 
chopped, and 2 tablespoons finely chopped Spanish onion. — 
Alicia K. Steinhoff. 

Russian Salad Dressing. 

To a French Dressing add the yolks of 2 hard boiled eggs 
chopped, 1 green pepper chopped, and 1 tablespoon catsup. 
Just before serving beat hard for a few minutes. — Alicia K. 
Steinhoff. 



PILGRIM COOK BOOK 41 



Fruit Salad Dressing. 

Beat 4 egg yolks with J cup honey and the grated rind and 
juice of 1 lemon until light. Put in double boiler and boil 
until thick; when nearly cold add 12 marshmallows cut in 
pieces. Let stand until cold. When ready to serve add ^ 
pint whipping cream which has been whipped stiff. — Mrs. W. 
Mampe. 

Fruit Salad Dressing. 

One egg, 2 level tablespoons sugar, 2 level tablespoons 
lemon juice, and 2 level tablespoons pineapple or orange juice. 
Beat the egg, add sugar and fruit juices and cook in a double 
boiler, stirring constantly until thickened. Cool and combine 
with salad. Excellent with any combination of fruits. — Mrs. 
H. A. Zorn. 

Fruit Salad Dressing. 

The juice of 3 lemons, juice of 2 oranges, 3 eggs, J cup 
sugar. Boil slowly till clear and add 1 cup whipped cream. 
Delicious. — Mrs. Chas. North. 

Salad Dressing. 

One-half teaspoon paprika, J teaspoon salt, J teaspoon black 
pepper, 2 teaspoons powdered sugar, 2 tablespoons olive oil, 
3 tablespoons vinegar. Mix together and chill with ice be- 
fore adding vinegar. — Mrs. F. Neyendorf. 

Cream Dressing. 

Mix 1 teaspoonful of salt, 1 teaspoonful of flour, 1 tea- 
spoonful mustard, 1 tablespoonful of sugar and 2 tablespoonful 
of butter. Then add the beaten yolks of 2 eggs, | cup cream 
and lastly J cup vinegar ; cook over hot water until it thickens. 
Chill before using. — Mrs. Anna A. Jaekel. 

Nonpareil Salad Dressing. 

Yolks of 8 eggs well beaten, 1 cupful of white sugar, ^ 
cup of rich cream, 1 tablespoon of mustard, 1 tablespoon salt, 
1 tablespoon pepper. Mix thoroughly, then put over fire 1^ 
pints vinegar and J cupful butter. If vinegar is too strong 



42 PILGRIM COOK BOOK 

dilute with water. Let boil, then pour over the other in- 
gredients, stirring all the time. Put back over the fire and 
let boil for 15 minutes. Mrs. Hunt. 

Salad Dressing. 

Yolks of 4 eggs beaten light, 1 tablespoon sugar, scant 
tablespoon salt, scant tablespoon mustard, pinch of red pepper. 
Mix with J cup weak vinegar, stir with the eggs. Cook in 
double boiler; while hot, add butter size of a walnut. When 
cold add i cup cream. — Mrs. R. Baur. 

Boiled Salad Dressing. 
One tablespoon butter, 1 tablespoon flour, 1 tablespoon 
sugar, 1 teaspoon salt, 1 teaspoon mustard, J cup vinegar, 1 
cup milk, 3 eggs. Melt the butter and add the flour, stir until 
it is smooth, add the milk, let it come to a boil, stirring con- 
stantly. Add the seasoning to the eggs and beat them, add 
the vinegar a little at a time. Add this to the other ingre- 
dients and cook in a double boiler until it thickens. Use it 
cold. — Clara Rauschert. 

Boiled Salad Dressing. 
Two eggs, i cup vinegar, ^cup water, ^ cup sugar, 1 
heaping teaspoon dry mustard and 1 heaping teaspoon corn- 
starch. Boil until thick. After removing from fire add a good 
sized piece of butter. Thin with cream as used. — Mrs. H. A. 
Zorn. 

Salad Dressing. 

Two well beaten eggs, 2 tablespoons of sugar, ^ cup of 
vinegar, J cup of water mixed with 1 tablespoon melted butter. 
Beat hard, boil until thick. — Mrs. G. Massman. 

Boiled Salad Dressing. 
One cup vinegar, add a little water, 1 teaspoon mustard, 2 
tablespoons flour scant, 2 eggs, separate ; butter size of an egg, 
sugar to taste and a little salt. Mix the mustard, flour, salt 
and sugar, add the beaten yolks of eggs, then add vinegar 
and boil in double boiler until thick. After it is off the fire, 
add beaten whites of eggs. — Mrs. E. Koretke. 



PILGRIM COOK BOOK 43 



Adirondack Salad. 

One can peas, J pound cheese, any kind, 2 large onions, 
I dozen large pickles, sour or dill. Strain peas, dice cheese, 
onions and pickles (sugar pickles, if sour), and mix with 
mayonnaise dressing. — Mrs. C. F. Teuchert. 

Alsatian Salad. 

Cook 3 frankfurter sausages for a few minutes in boiling 
water. Chill these and cut into very thin slices. Slice 4 
medium size cold potatoes and 1 small white onion, half a 
dozen firm pickles and stir this mixture lightly with 4 table- 
spoons of French dressing. — Mrs. A. Steging. 

Ruby Apple Salad. 

Make a syrup of 3 cups sugar and 3 cups water, to which 
add enough red stick candy or red cinnamon drops to give a 
rich red color. When candy is dissolved add 8 to 10 sweet 
apples, peeled and cored, and simmer slowly until apples are 
tender and ruby colored. Drain and cool ; fill center with 
chopped nuts and celery, place on lettuce leaves, and pour a 
fruit salad dressing over them. Pears may also be used this 
way. — Mrs. W. C. Hinrichs. 

Asparagus and Tomato Salad. 

Chill as many tomatoes as needed ; skin and scoop out cen- 
ter. Chill on ice till very firm. Have ready asparagus tips 
about 3 inches long. Dust the inside of tomatoes with salt 
and pepper, then stand 4 or 5 tips in each tomato. Place on 
lettuce and pour over each a mayonnaise or boiled dressing. — 
Alicia K. Steinhoff. 

Banana Salad. 

Peel bananas and cut each into 4 parts, lengthwise. Roll 
each part in lemon juice, then in finely chopped nuts. Pile log- 
cabin fashion on lettuce leaves and pour over it a mayonnaise 
or boiled dressing. — Alicia K. Steinhoff. 



44 PILGRIM COOK BOOK 

Bean Celery Salad. 

One pint of pork and beans, 4 tablespoons celery cut in 
small pieces, 2 tablespoons finely chopped onion, ^ cup salad 
dressing mixed with J cup whipped cream. Serve on lettuce 
and garnish with olives. — Mrs. R. Baur. 

Beet Salad. 

Take 4 or 5 good sized pickled beets and chop or cut up 
in small pieces, some English celery cut up in small pieces and 
mix with pepper and salt, place in a salad bowl. Now take 
4 hard boiled eggs, chop the whites up and place in circle 
around the edge of the bowl. Take the yellow and mash with 
fork and place in center. Garnish with celery leaves. 

Dressing. — 2 eggs beaten, 1 tablespoon olive oil, salt and 
pepper, 1 tablespoon vinegar. Beat together and pour on 
salad. — Mrs. R. Albrecht. 

Cabbage and Beet Salad. 

Chop a medium sized head of cabbage fine and add to it 
half as many chopped beets, boiled and allowed to cool. To 
2 quarts of this mixture add a small cupful of horseradish or 
a 5c bottle. Put in white sugar and salt to taste. Cover all 
with vinegar and allow it to stand for 24 hours before serv- 
ing. — Mrs. A. Steging. 

Cold Slaw Salad. 

Wash a cabbage and lay in iced water, slightly salted for 
an hour or two. Then drain, cut into shreds, adding a stalk 
of celery, and 3 apples (also cut into bits). Then cover all 
with a cream dressing. — Mrs. Anna A. Jaekel. 

Celery Salad. 

Mash a cream cheese, add chopped nuts, salt, and moisten 
with boiled dressing, stuff the mixture into the hollow part 
of crisp celery. Serve as usual or cut up in inch pieces and 
serve on lettuce with boiled dressing. — Alicia K. Steinhoff. 



PILGRIM COOK BOOK 45 



Celery Salad. 

Cut celery into small pieces, add walnuts and mix with 
cream salad dressing. Add dressing just before serving else 
it will get watery. — Mrs. W. H. Jacobs. 

Cassaba Melon. 

Cut Cassaba melon in shape of banana or in heart shapes ; 
put finely chopped white grapes (can be bought, seeded, 
in cans for salad) around edge, in center put pomegranate 
seeds. Serve with French dressing. — Ada Wilson Bohnsack. 

Chicken Salad. 

Boil a chicken tender ; skin and cut all meat into small 
pieces. Cut up 2 large stalks celery, 1 can peas, 1 sweet red 
pepper cut fine ; mix and add mayonnaise dressing. Serve on 
lettuce leaves. — Mrs. Sodemann. 

Chicken Salad. 

Cut cold chicken in dice, add i as much celery and serve 
with a boiled dressing. — Mrs. Mandel Z. 

Chicken Salad. 

One fine large chicken boiled tender and chopped, 12 eggs 
boiled hard, 6 stuffed pickled peppers chopped, 1 cup melted 
butter or salad oil ; 3 cups chopped celery, 1 teaspoon ground 
pepper, 2 tablespoons black mustard ground, 1 cup vinegar. 
Rub the yolks of the eggs with the butter or salad oil. If the 
chicken is fat, the oil taken from the water in which it is 
boiled is better than the salad oil. Chop the whites of the 
eggs. Put all the ingredients together, and work it until it is 
thoroughly mixed. If you cannot get the celery use white cab- 
bage, and put celery seed in the cup of vinegar that you are 
going to use and let it stand over night. Other pickles can be 
used with some pepper sauce instead of the stuffed peppers. 
This recipe will make nearly a gallon of salad and will keep 
for days in a cool place. — Mrs. R. Albrecht. 



46 - PILGRIM COOK BOOK 



Mock Chicken Salad. 

Two pounds veal from the leg, boil in one piece until done, 
let cool. Cut in dice. Measure meat and add an equal amount 
of celery, cut in dice. Dressing. — § cup vinegar, ^ cup 
water, | cup sugar, 1 teaspoon salt, 1 teaspoon mustard, 1 
tablespoon flour, 2 eggs. Mix thoroughly and cook in double 
boiler until thick. When cool stir in a cup of cream and add 
to the salad. Serve on lettuce leaves. — Miss Clara Mertz. 

Combination Salad. 

Four ripe tomatoes, 1 can w^hite asparagus, 2 stalks celery, 
small, 1 green pepper. Cut tomatoes in slices, dice celery and 
peppers. Serve on lettuce leaf and cover with boiled or may- 
onnaise dressing. — Mrs. H. Trippler. 

Combination Salad. 

One can peas, 2 stalks celery cut fine, 1 sweet red pepper 
cut fine, 6 hard boiled eggs cut in pieces. Mix with mayon- 
naise. — Mrs. Sodemann. 

Crabmeat a La Cardinal. 

Shred crabmeat, add cut up celery, a little onion, minced 
green pepper, and seasoning to taste. Cut white bread in 
circles, place one round of bread on a lettuce leaf, place a 
hollowed out tomato, or a thick slice of tomato, on bread ; 
fill tomato with the crab mixture and pour over all a mayon- 
naise dressing. — Alicia K. Steinhoflf. 

Date Salad. 

To 2 apples take 1 banana and i cup dates ; cut all in 
small pieces. Add a little lemon and orange juice and mix 
with dressing to which whipped cream has been added. — Miss 
L. Gansz. 

Egg Salad. 

Shred crisp lettuce leaves, place on salad plates, then lay 
slices of hard boiled egg on the lettuce and grate cheese over 
all. Dust with paprika and serve with French dressing. — Mrs. 
H. F. Rente. 



PILGRIM COOK BOOK 47 

Egg Salad. 

One dozen boiled eggs, 1 can pimentoes, 1 large bottle 
stuffed olives, 5 cents worth of sweet pickles, 1 small onion. ^ 
Chop each ingredient separately, then mix and serve with 
white sauce. 

White Sauce. — To 2 tablespoons butter, melted, add 2 table- 
spoons flour, I teaspoon salt, a little pepper, and 1 cup milk. 
Let cook till thick. — Mrs. Mandel Z. 

Egg Salad with Salmon Mayonnaise. 

Hard boil 6 or 8 eggs, remove shells and chill on ice. Rub 
i cup of canned salmon to a paste, add to 1 cup of mayonnaise 
or boiled dressing into which has been beaten J cup cream. 
Arrange crisp lettuce hearts in a nest on a shallow serving 
dish. Cut eggs in eighths, pile them in center, sprinkle with 
salt and pepper and pour over the prepared mayonnaise. 
Sprinkle with finely chopped chives or paprika. — Alicia K. 
Steinhoff. 

Golden Salad. 

Cut 4 hard boiled eggs in halves lengthwise, and to the 
mashed yolks add 1 teaspoon melted butter, 2 teaspoons may- 
onnaise dressing, 1 tablespoon ham ground fine, and salt. 
Form into balls and fill space in each white. Arrange on let- 
tuce. — Mrs. O. A. Skibbe. 

Fish Salad. 

Boil white fish, let cool, bone ; mix with celery and cucum- 
bers and serve with dressing on lettuce leaves. — Mrs. R. 
Meyer. 

Fruit Salad. 

One pound grapes seeded and peeled, ^ pound walnuts, add 
a little celery cut in small pieces, add apples cut fine to taste. 
Mix with mayonnaise dressing. — Mrs. F. Nyendorf. 

Fruit Salad. 

One can sliced pineapples, 1 can pears, 1 pound white 
grapes, 3 oranges, and 2 boxes marshmallows. Mix with fruit 



:5P' 



48 PILGRIM COOK BOOK 



salad dressing to which whipped cream has been added. — Mrs. 
H. Trippler. 

Whipped Cream Fruit Salad. 

Two cups seeded white grapes, 2 cups chopped apples, 1 
cup celery, 1 cup chopped walnuts, 1 cup marshmallows, cut 
in pieces, 1| cup candied cherries. Whip 1 quart of cream, 
sweetened slightly, add the juice of 1 lemon. Add dressing 
just before serving. — Mrs. A. L. Dunfrund. 

Fruit Salad. 
Twenty-four marshmallows, 1 can pineapple, 2 juicy apples, 
6 oranges, lettuce leaves, 1 can white cherries may be added. 
Cut fruit and marshmallows into small pieces, then mix and 
chill. For dressing use 1 tablespoon butter, pinch of salt, 2 
tablespoons sugar, 2 tablespoons vinegar, 2 eggs, ^ pint of 
whipped cream. Beat up eggs in double boiler add vinegar, 
sugar and salt and butter, then cook until thick. Cool and 
add whipped cream. Mix with fruit and serve on lettuce 
leaves. — Mrs. R. Baur. 

Hanoverian Salad. 

Three medium sized beets, 2 cooked potatoes, J pound 
cooked ham, 1 small onion, several stalks celery. Chop ingre- 
dients fine, mix with cream dressing. Serve on bed of lettuce 
and garnish with hard boiled eggs. — Mrs. Wm. Bohnsack. 

Herring Salad Appetizer. 
Lay 5 to 6 salt herring in fresh water over night. The 
next morning clean them and cut in small pieces. Cut up 3 
pounds cooked veal, 3 to 4 hard boiled eggs, 4 cooked beets, 2 
large apples, pepper, a good i cup vinegar (if strong mix with 
a little water), a little dry mustard and one tablespoon sugar. 
No salt. Stir well together then put it in a covered jar for a 
day. — Mrs. O. Kleppisch. 

Herring Salad. , 
Clean and remove bones from 2 salt herring ; cut fine. Cut 
in small jpieces 1 little onion, a bunch of celery, 3 hard boiled 



PILGRIM COOK BOOK 49 



eggs, 4 boiled potatoes, 1 cucumber, and add 1 cup peas. Mix 
all together and add 3 tablespoons vinegar. Line a bowl with 
lettuce and fill with the salad. — Mrs. W. Brockschmidt. 

Herring Salad. 

This is a very palatable and also economical salad recipe, 
as it can be prepared from all kinds of left-overs. Take 4 salted 
herring that have been soaked for several hours before using, 
skin and bone them ; 1^ pounds cold boiled meat (soup meat 
preferred), about J this amount of cold boiled potatoes, 1 
boiled celery root, 1 onion, 2 good sized pickles, 2 apples, and 
run all through the food chopper. Add any kind of meat gravy 
or extract, about ^ glass of any kind of jelly, 2 teaspoons pre- 
pared mustard, scant ^ teaspoon pepper. Mix all this thor- 
oughly, put into a large salad dish, and garnish top with four 
hard boiled eggs (yolks and whites chopped separately for 
the center). Use enough chopped pickled beets and pickles to 
go around the edge. — Mrs. A. Streger. 

Italian Salad. 

Lax ham, boiled ham, veal tongue, martadella, servelat 
sausage or any kind of sausage, also beets and celery. Mix 
with mayonnaise. — Mrs. H. G. Tischer. 

Kidney Bean Salad. 

One onion size of an Qgg, 3 sour pickles, 5 cents worth of 
walnuts, 1 can kidney beans, mayonnaise dressing. — Mrs. 
Emil C. Weihe. 

Kidney Bean Salad. 
One can shrimps, 1 can kidney beans, and celery to suit 
taste. Mix with mayonnaise dressing. — Mrs. W. C. Pfister. 

Lettuce Salad. 

Take as many heads of lettuce as needed. Cut lettuce fine, 
then cut in slices 2 bunches radishes, 10 small onions, and 1 
cucumber ; salt a little. Put in layers in a dish and dress 
with oil and vinegar or with mayonnaise. — Mrs. O'Rourke. 



50 PILGRIM COOK BOOK 

Lettuce Salad with Cream Dressing. 
1 cup of thick, sweet cream, add § tablespoon vinegar and 
^ cup sugar. Mix thoroughly with lettuce. Head-lettuce is 
best. — Marie Doederlein. 

Lobster Salad. 
Two cans lobster, 1 green pepper, 3 stalks celery, J can 
pimentoes. Mix all together and serve on lettuce leaf with 
dressing. Salmon and shrimp may also be used in the same 
way. — Mrs. H. Trippler. 

Peach Salad. 

Arrange halves of fine large peaches, hollow side up on 
salad plates covered with lettuce or endive, chop hearts of 
celery and almonds ; moisten with mayonnaise and fill in 
cavity of peach. Cover with another half peach to resemble 
a whole peach, cover with mayonnaise, and over this a 
rather soft cranberry jelly. Sprinkle with parsley. — Mrs. O. 
Kleppisch. 

Pepper Salad. 

Roast sweet peppers, then peel, and salt. Let stand a few 
minutes, then add oil and vinegar. — Mrs. Roth. 

Perfection Salad. 

Two tablespoons Knox's gelatine, ^ cup water, ^ cup 
vinegar, juice of 1 lemon, 1 pint boiling water, ^ cup sugar, 
1 teaspoon salt, 1 can peas, 6 sweet-sour pickles, 1 cup chopped 
celery, J cup pimentoes. Soften gelatine in cold water ; mix 
vinegar, lemon juice, sugar, salt and boiling water. Bring 
all to boiling point and add softened gelatine. Let cool when 
mixture begins to thicken add peas, celery, pimentoes and 
pickles. Turn into large or individual moulds. Chill and 
serve with mayonnaise dressing. — Olga T. Bohnsack. 

Perfection Salad. 

One envelope Knox Sparkling Gelatine, | cup cold water, 
I cup mild vinegar, 2 tablespoons lemon juice, 2 cups boiling 
water, ^ cup sugar, 1 teaspoon salt, 1 cup finely shredded cab- 



PILGRIM COOK BOOK 51 

bage, 2 cups celery cut in small pieces, 2 pimentoes. Soak 
gelatine in cold water 5 minutes; add vinegar, lemon juice, 
boiling water, sugar and salt. Strain and when mixture begins 
to thicken, add remaining ingredients. iTurn into mould, first 
dipped in cold water and chill. Remove to a bed of lettuce 
or endive and garnish with mayonnaise or boiled dressing; or 
cut mixture into cubes and serve in cases m(ade of red or 
green peppers. — Ella Baerwald. 

Pineapple Salad. 

Place a thin slice of pineapple on a lettuce leaf; spread 
cream cheese on the pineapple ; place star shaped pieces or 
strips of pimento on top, and serve with boiled dressing. — 
Alicia K. Steinhoff. 

Prune Salad. 

Soak prunes over night ; next day cook them, but not too 
much. Take out stones and fill with walnut or pecan meats. 
Put lettuce leaves on salad plates, add 3 prunes and dressing on 
the side. 

Dressing. — Boil together, stirring constantly, a small piece 
of butter size of a walnut, 1 Ggg well beaten, | teaspoon salt, 
1 tablespoon sugar, 1 scant teaspoon mustard, 3 tablespoons 
vinegar. When smooth let cool and then add i cup milk. — 
Mrs. F. Kasang. 

Salmon Salad. 
One can salmon cut in small pieces, 12 small cucumber 
pickles chopped, 1 very small head cabbage chopped fine, 2 
eggs boiled hard and chopped. Mix all together thoroughly. 

Salmon Salad. 

One can salmon, the skins and bones removed ; 1 cup 
chopped celery, 1 grated onion, salt and pepper to taste. 

Dressing. — One e:gg well beaten with | teaspoon mustard, 
salt and 1 tablespoon sugar; boil with ^ cup vinegar until it 
thickens, and add a lump of butter. Pour dressing, when cool, 
over the salmon, mixing it thoroughly. Line a dish with let- 
tuce, pour the mixture on it. Chop a boiled beet fine, sprinkle 



52 PILGRIM COOK BOOK 

on top, and edge with, sliced egg, hard boiled. This dish can 
be made in the morning and served any time during the day. 
— Mrs. A. Steging. 

Tongue Salad. 

Boil, skin, trim and slice, then cut in dice 1 fresh beef 
tongue. Add the whites of 6 hard boiled eggs, and 3 stalks of 
celery cut in small pieces, mix thoroughly with cream dress- 
ing and serve. 

Cream Dressing.-^Beat the yolks of 2 eggs and work 
smooth with 1 tablespoon sugar, 1 teaspoon mustard, 8 table- 
spoons olive oil, 3 tablespoons vinegar, 1 teaspoon salt, a dash 
of cayenne pepper, and lastly 1 cup well whipped cream. — 
Mrs. A. Piepho. 

Stuffed Tomato Salad. 

After skinning tomatoes, scoop out insides and chop with 
chicken livers or chicken meat, black walnuts, celery, onions, 
mayonnaise, pepper and salt. Stuff the tomatoes and garnish 
with stiff mayonnaise. — Alicia K. Steinholf. 

Waldorf Salad. 

One quart chopped apples, 1 quart chopped celery, and 1 
cup walnuts. Mix with this dressing : yolks of 4 eggs, butter 
size of an egg, 1 teaspoon salt, 1 teaspoon mustard flour, a little 
cayenne, i cup vinegar, 1 tablespoon sugar. Stir all well, 
put on stove to thicken, but don't let boil. When thick add 1 
cup whipped cream, and mix with salad. — Mrs. Mandel Z. 

Waldorf Salad. 

One cup diced apples, 1 cup celery cut fine, 1 cup grape- 
nuts. Mix apples and celery with fruit salad dressing at once 
to prevent discoloration. Add grape-nuts and place on ice 
until serving time. — Mrs. H. A. Zorn. 

Sunday Night Salad. 

Cut cold roast veal in ^-inch cubes, there should be 2 cups ; 
wash and scrape celery and cut in thin slices, there should be 



PILGRIM COOK BOOK 53 

. . J — 

1^ cups ; chili until crisp in cold water, drain and dry. Remove 
stones from 4 olives and finely chop them. Parboil J red 
pepper 10 minutes, remove seeds and cut i the pepper in 
strips, the remainder in fancy shapes. Mix veal, celery, olives, 
pepper strips, and marinate with French dressing. Moisten 
with cream salad dressing, mound in a bowl and mask with 
dressing. Garnish with celery tips and peppers cut in fancy 
shapes and cucumber pickles cut in strips. — Mrs. O. A. Skibbe. 



Puddings and Desserts 

Cream Sauce. 
One egg, J cup sugar, 1 tablespoon cornstarch. Whip 
this to a foarr^, then add 1 pint boiling milk ; boil until thick, 
lastly add 1 teaspoon vanilla. — Miss L. Gansz. 

Hard Sauce. 

One cup powdered sugar, ^ cup butter, 1 tablespoon cream, 
f teaspoon vanilla, i teaspoon lemon extract. Cream butter, 
add cream, sugar and flavoring. 

Hard Sauce. 

Stir together 1 cup white sugar, ^ cup butter until creamy 
and light; add vanilla to taste or flavor with raspberry or 
strawberry juice. The froth of an G:gg beaten stiff. 

Vanilla Sauce. 

Mix thoroughly ^ cup sugar, 1 tablespoon flour. Stir it 
into 1 cup boiling water. Let boil ; when clear add 2 table- 
spoons butter and 1 teaspoon vanilla. Beat until butter is 
melted. — Alicia K. Steinhoff. 

Wine Sauce. 
Stir a heaping teaspoon of cornstarch into a little cold 
water to a smooth paste; add a cup of boiling water with one 
cup of sugar, a piece of butter size of an egg, boil together 10 
minutes, remove from the fire, and when cool stir into it ^ 
cup of wine. — Mrs. O. Kleppisch. 



54 PILGRIM COOK BOOK 



Angel Food Pudding. 

One small cup sugar, 2 eggs well beaten, 1 apple diced, 
^ cup seedless raisins dredged in 2 tablespoons of flour, 1 
teaspoon baking powder, almond flavor to taste. Bake slowly 
J hour and serve with whipped cream. This will serve 5 or 6 
persons, as it is a very rich desert. — Mrs. Streger. 

Baked Apple Dumplings. 

Pare and core the apples. Make a baking powder biscuit 
dough, a trifle stiffer than for biscuits. Roll on floured board 
and cut in numbers of parts desired. Shape around apples 
after sprinkling each with sugar and cinnamon. Bake a 
golden brown and serve with any desired sauce such as a 
jelly sauce or whipped cream. — Clara L. Kemnitz. 

Apple Custard. 
Heat 1 cup water and J cup sugar, to boiling point. Drop 
into it 3 medium; sized apples peeled and sliced, cook slowly 
until apples are tender, then lift the pieces out and put in 
serving dish. Boil syrup down one half an pour over 
apples. Mix 1 tablespoon cornstarch, J cup sugar, 1 Qgg, 
beaten well, 1 large cup milk ; cook slowly until thick and pour 
around apples. Drop a little currant jelly in center. — Mrs. H. 
England. 

Russian Apples. 
Wipe oft', core and pare large sour apples. Put close to- 
gether in a baking dish and fill each cavity with mince meat 
prepared as for pies, but without apples. Bake in a slow oven 
until apples are tender, and serve cold. — Mrs. R. Albrecht. 

Baked Apples. 

Cream | cup sugar with 1 tablespoon butter. Stir into 1 
tablespoon flour the grated rind of 1 lemon ; mix with sugar 
and butter. Pour this mixture in the spaces left by coring 6 
apples. Place in a moderate oven and bake till soft. — Mrs. 
F. C. Kramer. 



PILGRIM COOK BOOK 55 



Baked Apples and Prunes. 

Core apples and fill with prunes chopped fine, using sugar 
to taste. Serve with whipped cream, if desired, — Mrs. F. 
Schoenwolf. 

Baked Apples. 

Core apples without peeling and place in a shallow pan. 
Fill center of apples with light broAvn sugar. Sprinkle a little 
cornstarch on bottom of pan, between apples, and pour on 
water to come up about a quarter of an inch around apples. 
Bake and serve with sauce that will be in the pan from the 

cornstarch, sugar and water. — Mrs. Theo. Doering. 

*> 

Apple Snow. 
Boil about 5 apples to a pulp, sweetening to taste. When 
cool place in a large bowl, together with the white of 1 egg, 
juice of 1 lemon, and 1 cup of sugar. Beat the mixture about 
30 minutes with a wire egg beater. The result is three times 
the amount you started with, enough to serve 10 people. — 
Mrs. Albrecht. 

Apricot Whip. * 

Boil 1 pound dried apricots till tender and sweeten to 
taste. When cool whip very smooth, add the stiffly beaten 
w^hites of 3 eggs and beat all well together. Serve with 
whipped cream or with a custard made of the egg yolks and 
thickened wdth cornstarch. — Mrs. Mandel Z. 

Apricot Prune Desert. 

Cook clear 1 cup tapioca in 2 quarts of boiling water, add 
4 pound of prunes and J pound apricots. Sweeten to taste, 
about i cup sugar. Stir occasionally. When cold serve with 
cream. — Mrs. O. Kleppisch. 

Fruit Desert. 

Wash and soak dried apricots, then simmer until soft. Add 
enough sugar to sweeten and put through a coarse strainer. 
Let stand until cold, then add bananas, cut fine, and serve with 
whipped cream. — Mrs, W. Brockschmidt. 



56 PILGRIM COOK BOOK 

Bread Pudding. 
Grate about | loaf of bread, cutting off the crust; pour 
over it about a quart of scalded milk ; a piece of butter the size 
of an egg; when cool add a teaspoon cinnamon, J cup sugar, 
J cup raisins , and J teaspoon baking soda dissolved in a 
little hot water. Beat 2 or 3 eggs very light and add last. 
Turn all in well greased pudding dish and bake | of an hour. 
Serve with hard sauce. This recipe may be steamed or boiled. 
— Mrs. O. Kleppisch. 

Chocolate Bread Pudding. 

Two cups stale bread crumbs, enough milk to cover, 2 eggs, 
f cup sugar, 2 small squares chocolate. Mix well and bake 
J hour; to be eaten with any kind of sauce. — Mrs. Albrecht. 

Carrot Pudding. 

One cup flour, | cup sugar, salt; put through chopper 1 
cup raw potatoes, 1 cup carrots, 1 cup suet, | teaspoon cloves, 
i teaspoon cinnamon, ^ teaspoon allspice, 1 cup raisins, i 
cup currants, | teaspoon baking soda. Steam 2 hours. Serve 
with lemon sauce. 

Lemon Sauce. — Yolk of 2 eggs, 1 cup sugar, ^ cup butter, 
1 tablespoon cornstarch, juice of 1 lemJon. Stir this into 1^ 
cups boiling water and cook a few minutes. — Mrs. Sodemann. 

Caramel Cup Custard. 
One-half cup sugar, ^ cup boiling water, 2 eggs, salt, 2 
cups scalded milk, vanilla. Melt sugar slowly over fire, then 
add water and let boil until clear. Pour J into each of 4 cups. 
Scald milk. Beat eggs slightly. Add to milk. Add vanilla. 
Pour into cups containing syrup. Place in pan of hat water 
and bake until set. — Mary Sternberg. 

Cocoanut Pudding. 
One-half cup sugar, 2 egg yolks, 1 cup milk, 1 teaspoon 
lemon extract, 4 cup bread crumbs, 2 tablespoons or more of 
cocoanut. Bake about ^ hour. Make frosting of the whites 
of eggs and i cup of sugar. Brown slightly in oven. — Mrs. 
O. Kleppisch. 



PILGRIM COOK BOOK 57 

J . . 

Com Starch Pudding. 

One pint milk, 2 tablespoons corn starch, 3 tablespoons 
sugar and a little salt, whites of 3 eggs beaten. When milk 
is boiling add sugar, then add starch dissolved in cold milk, 
and then eggs whipped to a stiff froth. Cook a few minutes 
then add some cocoanut and set in a cool place. 

Sauce. — 1 pint boiled milk, 3 tablespoons sugar, yolks of 
3 eggs mixed with sugar. Then add to boiling milk. Flavor 
with vanilla. — Mrs. J. Semmlow. 

Chocolate Corn Starch Pudding. 

One pint milk, 4 tablespoons chocolate, 2 tablespoons corn 
starch, J cup sugar, J teaspoon salt. Melt chocolate, heat 
the milk to boiling. Add sugar, salt and chocolate. Mix the 
corn starch with 2 tablespoons of water, add to the boiling 
milk. Boil for 2 minutes. Cook in double boiler for 20 
minutes. Wet the mould with cold water, turn the pudding 
into it, chill and serve with sugar and cream. — Clara Rausch- 
ert. 

Chocolate Pudding. 

One pint milk, 10 tablespoons grated bread, 5 tablespoons 
grated chocolate, 4 eggs, butter size of an Ggg, 1 small cup 
sugar. Mix crumbs and chocolate with a little of the milk, 
add yolks of eggs and sugar, put rest of the milk on fire, let 
come to a boil and stir in the mixture, add butter and cook 
till thick like cream, stirring constantly, then put in buttered 
pudding dish. Beat the whites of eggs to froth, add 3 table- 
spoons powdered sugar, ^ teaspoon cornstarch, pour over 
pudding and brown in hot oven. — Mrs. Wm. Fredericks. 

Fig Pudding. 

Three eggs, § cup granulated sugar, ^ cup butter, 1 solid 
cup bread crumbs, J cup chopped figs or dates. Mix together 
butter, sugar, beaten yolks of eggs, figs, crumbs, and lastly 
froth of eggs. Turn into a well greased pan and bake in a 
moderate oven for 35 minutes, or until firm to the touch. If 



58 PILGRIM COOK BOOK 

steaming is preferred, turn into a covered mould and steam 24 
hours. Serve with wine sauce or any pudding sauce. — Mrs. 
O. Kleppisch. 

Five Minute Pudding. 
One tablespoon sugar, IJ tablespoon flour, 2 eggs, 1 teas- 
poon baking powder, flavoring. Beat well. Bake in quick 
oven 5 minutes ; spread with jam, roll up, and pour a custard 
over. — Mrs. F. Ingham. 

Lemon Pudding. 

Stir into yolks of 6 eggs 1 cup sugar, ^ cup water and the 
grated rind and juice of 1 lemon. Soften 6 crackers or some 
slices of cake in warm water, lay in bottom of baking dish, 
pour custard over them and bake till firm. Beat whites till 
frothy, add 6 tablespoons sugar ; beat well. Pour over custard 
and brown. Eat warm or cold. — Mrs. H. G. Tischer. 

5 

Lemon Cream. 

Three eggs, 2 tablespoons corn starch, 1 cup sugar, H cups 
boiling water, 1 lemon. Have water boiling, add corn starch 
dissolved in a little cold water, sugar, juice and rind of lemon, 
beaten egg yolks, boil 5 minutes. Then stir in lightly the 
beaten egg white. Pour in glasses, put whipped cream on 
top. — Mrs. J. W. Lane. 

Lemon Pudding. 

Three cups milk, 1 cup sugar, 3 eggs, 2 tablespoons com 
starch, 1^ lemon (juice and rind), pinch nutmeg, pinch salt. 
Cook starch in milk, when thick add beaten tgg yolks, sugar, 
salt, nutmeg and lemon. Pour into a baking dish. Beat the 
whites with a little powdered sugar, put on top and bake a 
light brown. Can be served hot or cold. — Mrs. J. W. Lane. 

"Mother's Surprise." 

Cover the bottom of a deep baking dish with thinly sliced 
buttered bread, spread with layer of strawberry preserves, 
another layer of buttered bread and preserves, and so on 



PILGRIM COOK BOOK 59 

until desired amount is used. The last layer should be plain 
bread ; add 1 cup milk and bake in hot oven 30 minutes. 
Uncover and brown. Serve with cream. — Mrs. E. Ferch. 

Orange Pudding. 

One-half cup sugar, 1 pint milk, 1 heaping tablespoon corn- 
tarch, 2 eggs. Let sugar and milk come to a boil, add corn- 
tarch, which has been dissolved in some of the milk. When 
done add eggs and 5 sliced oranges. — Mrs. Louise M. Lafrentz. 

Orange Pudding. 

Slice and sweeten 6 oranges, and J pound nuts. Place in 
layers alternately and put ^ pint of w^hipped cream flavored 
with maraschino on top. — Mrs. Mandel Z. 

Peaches Melba. 

Cut rounds of sponge cake or angel food and soften with 
a little sherry or fruit juice. Put a half peach on each round 
and fill with ice cream or whipped cream. Grate macaroons 
over all. — Alicia K. Steinhoff. 

Pineapple Whip. 

One-half pint whipping cream, 5 cents worth of marsh- 
mallows, 1 tablespoon sugar, 10 maraschino cherries, 5 slices 
of pineapple. Whip cream until stiflF, add marshmallows, cut 
in small pieces, and let stand 1 hour. Just before serving 
add the fruit and sprinkle with chopped nuts when ready to 
serve. — Mrs. G. C. Hass. 

* Pineapple Float. 

Mix 1 can shredded pineapple with ^ pint whipped cream, 
add sugar to taste and cut into it several marshmallows. — Mrs. 
W. H. Jacobs. 

Pineapple Dessert. 

Cut bread into rounds the size of a pineapple slice, dip into 
beaten egg and fry crisp in butter. Spread with orange mar- 
malade, lay slice of pineapple on this and top with whipped 
cream. — Ella Baerwald. 



60 PILGRIM COOK BOOK 

Prune Pudding. 
One-half pound prunes, 2 cups cold water, 1 cup sugar, IJ 
cups boiling water, J cup corn starch, 1 saltspoon salt, 1 piece 
stick cinnamon. Wash and soak prunes, cook them in the 2 
cups of water until soft. Cut in pieces, crack the stones and 
take out kernels and add to prunes. Add the boiling water 
and cinnamon, boil 5 minutes, take out the cinnamon, mix corn 
starch with sugar and salt and add to prunes ; boil until clear. 
Turn into a bowl that has been wet with cold water, chill and 
serve with cream. — Miss Clara Wollerman. 

Prune Whip. 
Stew i pound prunes with a little sugar and water until 
done, put through collender. Beat the whites of 2 eggs to a 
froth, mix with prunes, bake a few minutes. Serve with 
whipped cream. — Mrs J. H. Kalte. 

English Plum Pudding. 

One pound chopped beef suet, 1 pound currants, 1 pound 
large seedless raisins, 1 pound small raisins, 1 pound mixed 
lemon, orange and citron peel, J dozen eggs, 1| pounds 
brown sugar, 1 teaspoon ground cloves, 1 teaspoon ground 
allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground nut- 
rneg, i cup molasses, | cup tea mixed with rriolasses, 1 tea- 
spoon salt, flour enough to mix all into a stiff batter, ^ cup 
whisky, 2 teacups milk, into which you have put i teaspoon 
soda. Boil for 6 hours. — Mrs. W. R. Ahrens. 

My Own Plum Pudding. 
One pound chopped suet, 1 pound each of brown sugar, 
currants, raisins, and breadcrumbs, 1 cup flour, 2 ounces mixed 
peel, pinch of salt, mixed spice to taste, a few chopped almonds 
and figs, 8 eggs, about i pint milk. Boil 3 hours. Makes 3 
small puddings.^ — Mrs. F. Ingham. 

Thanksgiving Plum Pudding. 

Six crackers, 3 pints milk, J cup butter, i teaspoon salt, 
1 teaspoon mixed spices, 6 eggs, 1 pound seeded raisins. Soak 



PILGRIM COOK BOOK 61 



crackers in milk. Cream butter and sugar, add salt, spices and 
eggs well beaten. Stir mixture into the milk, add raisins. 
Bake in a deep pudding dish vjjell buttered for 3 or 4 hours. 
Stir several times during the first hour to keep raisins from 
settling. Serve with or without hard sauce or whipped cream. 
— Mrs. M. Eckhart. 

Delicate Rice Pudding. 

Boil i cup rice in IJ cups boiling water. When nearly- 
done add 2 cups boiling milk and a pinch of salt. Cook until 
soft, then add i cup sugar and the well beaten yolks of 4 
eggs. Beat in lightly the well beaten whites of 2 eggs and J 
teaspoon vanilla. Use the remaining whites for frosting. Put 
in oven and brown slightly. — Mrs. M. Eckhart. 

Raisin Pudding. 

Wash and dry 1 pound Sultana raisins, grease pudding 
dish. Put in a layer of boiled rice, over it a layer of raisins 
and continue until dish is nearly filled, having rice on top. 
Beat 2 eggs, add 2 teaspoons of sugar, pinch of salt, 2 table- 
spoons melted butter or butter substitute, and 2 cups sweet 
milk. Pour over pudding and bake ^ hour. Serve with 
liquid sauce. — Mrs. W. J. Keuer. 

Snow Puff. 

To two cups of boiled rice add 1 cup of shredded pine- 
apple and i pint whipped cream. Mix well and set in cool 
place until ready to serve. Sweeten to taste. 

The success of this rule depends upon the cooking of the 
rice. Care should be taken that the rice is done and that 
the grains separate. — H. E. Weisgerber. 

Snow Pudding. 

Two cups water, 1 cup sugar, juice of 1 lemon, 2 egg 
whites, 2 heaping tablespoons corn starch. Boil sugar and 
water, thicken with corn starch dissolved in a little cold water ; 
boil 4 minutes, then add lemon juice. Take from fire, beat 



62 PILGRIM COOK BOOK 



into the siffly beaten egg whites and continue beating for 10 
minutes. Serve with custard or any preferred sauce, or with 
shredded pineapple and whipped cream. — Alicia K. Steinhoff. 

Strawberry Pudding. 

Take a quart of ripe berries and mash in a deep dish ; sugar 
well. Scald 1 quart milk, add a pinch of grated lemon rind 
and thicken with cornstarch and the yolks of 2 eggs. Set aside 
to cool. Beat the 2 egg whites to stiff froth. Pour the custard 
over the berries, then the egg whites on top. Put in hot oven 
for few minutes to brown the egg whites slightly. Serve very 
cold. — Flora Hemler. 

Strawberry Pudding. 

One quart bread crumbs, 1 quart milk, 4 egg yolks, ^ cup 
sugar, J teaspoon salt, and a piece of butter the size of a wal- 
nut. Mix all together and bake. Spread with 3 pints sugared 
berries. Beat the egg whites with a little sugar, spread on the 
berries, and put in oven to brown. — Mrs. Mandel Z. 

Strawberry and Rhubarb Sauce. 
One quart strawberries, 3 to 4 pounds rhubarb, sugar to 
taste. Procure crisp young rhubarb. Clean well with vege- 
table brush, trim off ends and cut into ^ inch lengths. Boil 
almost tender in a little water. Add the strawberries which 
have previously been cleaned and mashed, and sugar to taste. 
Boil until tender. Raspberries may be used in place of straw- 
berries — Johanna Kretchmer. 

Suet Pudding. 
,One cup molasses, 1 cup milk, 1 cup chopped suet, a little 
salt, 3 cups flour, 2 cups raisins, 2 teaspoons soda, 1 teaspoon 
cinnamon, ^ teaspoon cloves. Steam 3 hours. — Flora Hemler. 

Tapioca Custard. 
Put a pint of rich milk and 2 tablespoons of tapioca in a 
double boiler and cook slowly until transparent. Add the 
yolks of 2 eggs well beaten and mixed with a pinch of salt and 



PILGRIM COOK BOOK 63 



3 tablespoons sugar. Stir and let cook slowly till thickened. 
When the custard is done add the stififly beaten egg whites, 
take from fire and beat until cool ; then add | teaspoon vanilla 
extract. If lump or pearl tapioca is used it should be soaked 
for several hours. If the top of this pudding is dotted with 
crabapple jelly it adds much to the appearance and flavor. — 
Mrs. Mandel Z. 

• Mock Whipped Cream. 

A little powdered sugar added to the juice of 1 orange 
then to the stififly beaten froth of 1 egg makes a good invalid 
dessert, also a good substitute for whipped cream. — Mrs. O. 
Kleppisch. 



Gelatine Desserts 

Chocolate Bavarian Cream. 
Soak I box gelatine in 1 cup cold water | hour. Whip 1 
pint of cream and set on ice. Boil 1 pint of milk and add 2 
ounces grated chocolate and the gelatine. When mixed 
take from stove and add ^ cup of sugar and vanilla to flavor. 
When cold add cream stirring carefully. Pour in mold and 
set on ice to harden. — Mrs. R. Baur. 

Maple Bavarian Cream. 

One cup maple syrup, ^ package gelatine, 1 cup chopped 
walnuts, 1| cups heavy cream, 3 eggs (separate yolks from 
whites) and J cup cold water. Boil syrup and pour it gradu- 
ally on the beaten eggs. Beat thoroughly and cook over hot 
water until thick. Add gelatine dissolved in cold water. Add 
nut meats. Set on ice until mixture begins to harden. Beat 
until frothy, fold in the whipped cream and whites of eggs and 
set away to harden. — Mrs. R. Albrecht. 

Cream Sponge. 

Soak 2 teaspoons of gelatine in cold water. Take juice of 
1 orange and i lemon. Beat 2 eggs with ^ cup sugar, add this 
to the juice then the gelatine to which has been added less 



64 PILGRIM COOK BOOK 



than i cup of boiling water; when just beginning to harden, 
add i pint of whipped cream. Add nuts and fruit and place 
some on top when cold. — Mrs. R. Baur. 

Grape-nuts Fruit Pudding. 

One package lemon gelatine dissolved in 1 pint boiling 
water, 1 cup grape-nuts, i pound raisins or dates, as many 
walnuts as desired. Mix thoroughly and pour into a dish or 
mould to cool and harden. Serve with whipped cream. — Mrs. 
H. A. Zom. 

Gelatine Pudding. 

Two envelopes Knox Sparkling Gelatine, 7 eggs, 1 table- 
spoon vanilla, 1 quart milk, 1 cup sugar, 1 cup seedless raisins. 
Soak gelatine in 1 pint cold water ; add milk, sugar and raisins ; 
heat, stirring until it comes to boiling point. Have yolks of 
eggs well beaten, add the hot milk, a little at a time so it will 
not curdle, but do not let it boil, then beat in the well beaten 
egg whites. Beat briskly until thoroughly mixed. Flavor and 
turn into mold. When ready to serve turn out on large flat 
dish and cover with whipped cream. — Mrs. E. S. Berndt. 

Lenion Sponge. 

Take the juice of 4 lemons, 4 eggs, 1 cupful of sugar, ^ 
package of gelatine, and 1 pint of water. Strain the lemon 
juice on the sugar, beat the yolks of the eggs and mix with 
the remainder of the water, having used half a cup of the pint 
in which to soak the gelatine, add the sugar and lem'on to this 
and boil for about 1 minute, then remove from the fire ancj add 
the gelatine. Stir until the gelatine is dissolved, then strain 
into a dish and set in a cold place. When it begins to thicken, 
beat the whites of the eggs stiff and then pour the thickening 
gelatine gradually over the whites, beating continually until 
it is thoroughly mixed. Serve with whipped cream. — Mrs. 
W. R. Ahrens. 

Mock Ice Cream. 

Three tablespoons rice boiled in 1 pint milk, pinch salt, 1 
tablespoon gelatine soaked in cold water. Whip J pint cream 
and add to first mixture. — Mrs. C. B. Moellering. 



PILGRIM COOK BOOK 65 



Marchionesse Pudding. 

One pint whipping cream, 1 cup powdered sugar, ^ box of 
Knox gelatine. Soak gelatine in cold water, then add hot 
water to dissolve, J cup. Whip cream, add sugar, few drops 
vanilla, whites of 2 eggs, beaten stiff. When gelatine is cold, 
beat it into pudding and whatever fruit you want. Beat until 
it begins to thicken, then place in mould. If you wish it pink, 
use ^ of coloring which comes with the gelatine. This serves 
ten people. Slice like ice cream and serve. — Mrs. R. Shotts. 

Pineapple Pudding. 

One 15 cent can grated pineapple, f cup sugar, 2 heaping 
teaspoons Knox gelatine, 1 cup boiling water, 1 cup whipped 
cream, juice of 1 lemon. Mix pineapple and sugar and boil 
till thick. Dissolve gelatine in boiling water and pour over 
pineapple. When cooled stir in the whipped cream and then 
add the lemon juice. — Mrs. H. Trippler. 

Pineapple Pudding. 

Put 1 can of grated pineapple in saucepan, add 1 cup of 
sugar and 1 pint of water; boil till sugar is dissolved. Take 
1 envelope of gelatine, dissolve in ^ cup of warm water and 
add pineapple. Let boil 3 minutes, pour in mould to cool. 
Serve with whipped cream. — Mrs. W. H. Mampe. 

Pineapple Snow Pudding. 

Four eggs whites, beaten to a froth, 1 cup powdered sugar, 
^ package gelatine, 1 cup lukewarm water, ^ can shredded 
pineapple. Gradually sift sugar into beaten whites. Dis- 
solve gelatine in lukewarm water, and when dissolved add 
to whites. Then add pineapple. Beat about 10 minutes and 
set aside to stift'en. 

Sauce. — Four egg yolks, 1 pint milk. Beat yolks to a 
froth. Put on milk to boil, then gradually add milk to yolks 
and a little sugar and vanilla to taste. Put on fire and just 
let come to boil. When ready to serve, pour over pudding. — 
Johanna Kretchmer. 



66 PILGRIM COOK BOOK 



Mock Plum Pudding. 
Into 1 package hot jello (any flavor) stir f cup raisins, | 
cup currants, f cup stewed prunes, J cup chopped nuts, f 
cup grape-nuts, 1 teaspoon cinnamon, and | teaspoon ground 
cloves. Slice, when chilled, and serve with whipped cream. — 
Mrs. E. H. Pierce. 

Raspberry Delight. 

Press 1 banana through a sieve add juice of i lemon, J cup 
of sugar, 1 egg well beaten. Beat all together until very light 
and set in a cold place. Dissolve 1 package of raspberry 
jello in 1 pint boiling water and turn into a mould to harden. 
When ready to serve, pour the banana mixture over. — ^Mrs. 
Edw. J. Keuer. 

Rice Cream Pudding. 

Soak 1 tablespoon gelatine 30 minutes, then add J cup 
boiling water. Boil 5 tablespoons rice 30 niinutes in plenty 
of water, then drain ; when cold, add gelatine and 1 pint 
whipping cream, whipped stif¥, to which has been added J 
cup powdered sugar, 1 teaspoon vanilla and a pinch of salt, 
place dn ice. — Mrs. G. Leuthesser. 

Spanish Cream. 
Beat the yolks of 4 eggs and 4 tablespoons sugar together 
till creamy. Cover half a box of gelatine with a little milk to 
dissolve it. Heat 1 quart milk to boiling point and add the 
dissolved gelatine, eggs and sugar and let it thicken but do 
not let it boil. Remove from fire, beat occasionally until per- 
fectly cold, then add the stiflfly beaten egg whites ; flavor with 
vanilla and cool on ice. — Mrs. Mandel Z. 



Pies 

Pie Crust. 

One cup flour, 2 tablespoons lard, 2 tablespoons water. Cut 
and mix lard with flour, add water and roll. — Mrs. H. Trip- 
ler. 



PILGRIM COOK BOOK 67 

Banana Cream Pie. 
Bake a very rich crust in deep pie tins, when done fill with 

2 good size sliced bananas. Filling: | cup sugar, 2 tablespoons 
flour, stir together. Butter size of an Ggg, pinch of salt, yolks 
of 3 eggs, 1 pint of rich milk. Stir all together and cook in 
double boiler until thick. Remove from fire, flavor with 1 
small teaspoon vanilla and pour over bananas. Beat whites of 

3 eggs to a very stiff froth, add I teaspoon cream of tartar, 
fold in 3 tablespoons of sugar, pile on top of cream and set in 
bottom oven to brown. This filling is enough for 2 pies. — 
Mrs. Arthur Emde. 

Butterscotch Pie. 
Boil 1 cup brown sugar, 2 tablespoons of flour, 1 cup water, 

1 tablespoon butter, yolks of 2 eggs. Pour into a baked 
crust, put a meringue on top of pie and brown in a moderate 
oven. — Mrs. H. W. Bruedigam. 

Brown Sugar Pie. 

Cook until smooth f cup brown sugar, | tablespoon but- 
ter, 2 tablespoons milk. Mix together the yolks of 2 eggs, 

2 heaping tablespoons flour and 2 cups milk. Add this to first 
mixture and boil till thick. Bake crust first and put a meringue 
on top of pie. — Mrs. \V. Brockschmidt. 

Chocolate Pie. 
One cup sugar, | cup grated chocolate, 2 tablespoons corn- 
starch or flour, 2 cups boiling water, 2 eggs, 2 tablespoons but- 
ter, and 1 teaspoon vanilla. Blend together the sugar, choco- 
late and flour, add water and cook until thick. Then add the 
beaten yolks and let simmer for 5 minutes. Add the butter 
and vanilla and pour into a baked crust. Beat the whites stiff, 
add 3 tablespoons powdered sugar, place lightly over the top 
and brown. — Mrs. Sodeman. 

Cottage Cheese Pie. 

One cup fresh cottage cheese mashed fine, 2 well beaten 
eggs, I cup sugar and enough rich milk or cream to make the 



68 PILGRIM COOK BOOK 

whole of the consistency of thin batter. Add a handful of cur- 
rants and flavor with nutmeg or cinnamon. Pour over single 
crust as for custard pie and bake in moderate oven. — Mrs. H. 
W. Bruedigam. 

Cranberry Pie. 

One cup of cranberries, J cup raisins, 1 cup sugar, ^ cup 
hot water, 1 tablespoon vanilla, 1 tablespoon butter, 1 teaspoon 
flour mixed in with sugar. Mix all these ingredients together 
in a bowl. Line pie plate with crust, pour in the mixture, place 
top crust on and bake 20 minutes. This is delicious, and 
tastes like cherry pie. — Mrs. R. Albrecht. 

Cream Pie. 

Two cups milk heated to scalding, J cup sugar mixed with 
2 tablespoons flour, then add 1 tablespoon butter and well 
beaten yolks of 2 eggs, any desired flavoring. Bake crust al- 
most done, add custard. Beat whites of eggs, put on top and 
brown. — Mrs. A. L. Dunfrund. 

Custard Pie. 
Beat well the yolks of 3 eggs. Stir thoroughly a tablespoon 
of sifted flour into 3 tablespoons of sugar; this separates the 
particles of flour so there will be no lumps. Add it to the 
yolks, put in a pinch of salt, a teaspoon full of vanilla and a 
little grated nutmeg ; now add the beaten whites and lastly a 
pint of scalded, not boiled milk, which has been cooled. Mix 
this in by degrees and turn all into a deep pie tin lined with 
crust and bake 25 to 30 minutes. — Mrs. Hunt. 

Corn Custard Pie. 
One cup grated corn, J cup of milk, salt and cayenne to 
taste, butter the size of a walnut, 1 rounded tablespoon corn 
starch, yolks of 2 eggs. Bake with an under crust only, and 
when done cover with a meringue made from the whites of 2 
eggs, to which add a pinch of salt and a pinch of cream of tar- 
tar, but no sugar. Brown delicately. — Mrs. Albrecht. 



PILGRIM COOK BOOK 69 

Lemon Cream Pie. 

Line a deep tin with a crust a little thicker than for fruit 
pies. 

Filling. — Four tablespoons lemon juice, grated rind of 1 
lemon, IJ cups water, 1 cup sugar, J cup cornstarch, 3 egg 
yolks. Dissolve cornstarch in 4 tablespoons of water, put 
remainder of water, lemon juice and J the sugar into double 
boiler and let come to boiling point, then stir in the dissolved 
starch. Stir constantly until well thickened, then remove 
from direct heat, beat remaining sugar, lemon rind and yolks 
until creamy and stir into hot mixture. Pour into lined pie 
plate and bake in steady oven until well set. When done let 
cool before putting on meringue or it will draw moisture. 

Meringue. — Beat 3 egg whites with pinch of salt until they 
froth, add J teaspoon cream of tartar and beat until stiff; add 
3 tablespoons powdered sugar and 5 drops lemon extract. Pile 
on pie and brown in moderate oven. Let cool in warm place. 
— Mrs. G. C. Hass. 

Mapleine Pie. 
One cup milk, 3 level tablespoons corn starch, J teaspoon 
salt, 2 tablespoons butter, J cup light brown sugar, 1 teaspoon 
Mapleine. Heat milk in double boiler. Mix corn starch and 
salt perfectly smooth in J cup cold milk. Add to hot milk 
and cook until smooth and thick. Cook the butter and sugar 
till smooth and soft, and add to cornstarch mixture. Then 
add Mapleine and the two egg yolks beaten light and diluted 
with a little of the hot mixture. Cool slightly, fill baked pie 
shell, cover with meringue of remaining egg whites and brown 
slightly. — Mrs. P. Weissbrodt. 

Fruit Mincemeat. 

Two pounds of apples pared and cored, 1 pound raisins, 1 
pound sultanas, 1 pound currants, | pound beef suet, ^ pound 
stoned prunes, ^ pound figs, 4 ounces shelled almonds, juice 
and grated rind of 1 orange and 2 lemons, f ounce of mixed 
ground spices, i pint cider. Mix thoroughly and put away 
in glass jars. — Mrs. Albrecht. 



70 PILGRIM COOK BOOK ^ 

1 

Mince Meat. | 

Three pounds of beef, J peck apples, 1 pound raisins, ll 
pound currants, | pound suet, i pound citron, ^ gallon cider, 
2 pounds brown sugar, 2 nutrriegs grated, cinnamon and cloves 
to taste. — Josephine O'Rourke. 

Mince Meat. 
Four pounds beef, 2 pounds suet, 8 pounds apples, (pared 
and cored) 2 pounds currants, 2 pounds raisins, 1 pound 
citron, (may be omitted) 2 lemons, 2 oranges, 4 pounds brown 
sugar, J tablespoon mace, 1 tablespoon cinnamon, 1 tablespoon 
alspice, 2 tablespoons cloves, 2 tablespoons salt. Boil meat 
until tender, remove bones and put through food chopper. 
Chop suet and apples in small pieces, add oranges and lemons 
cut fine, and remaining ingredients. Mix with enough cider 
to scarcely cover. Cook 1 hour, and put in jars. — Clare L. 
Kemnitz. 

Pumpkin Pie. 

One cup strained pumpkin or squash, 1 cup cream or milk, 
1 cup sugar, 3 eggs slightly beaten, | cup cognac, | teaspoon 
nutmeg, 1 teaspoon ginger, 1 teaspoon cinnamon and salt. 

Process. — Line a deep pan with rich paste. Wet the 
edges and lay a rim of pastry around 1 inch wide ; flute with 
the fingers and build rim up well. Wash over with the slightly 
beaten white of egg. Mix sugar and spices, add to squash or 
purrfpkin, add eggs and cream slowly while beating briskly. 
Add brandy, fill crust and bake 35 minutes in a moderate oven. 
— Mrs. Hunt. 

Pumpkin Pie. 

Mix together IJ cups cooked and sifted pumpkin, 1 cup 
milk, i cup sugar, J teaspoon mace and 1 beaten egg. Bake 
about 40 minutes in a deep plate lined with pastry. — Olga T. 
Bohnsack. 

Mock Pumpkin Pie. 
One medium sized potato boiled and mashed, 1 heaping 
teaspoon butter, same of flour, 1 egg, | cup molasses, | cup 



PILGRIM COOK BOOK 71 

sugar, and 1 cup of hot milk. Flavor with cinnamon, nutmeg 
and vanilla, and bake in one crust. — Mrs. Anna Steging. 

Sweet Potato Pie. 

One pound of steamed or boiled sweet potaoes finely 
mashed, 2 cups sugar, 1 cup cream, J cup butter, 3 well beaten 
eggs. Flavor with lemon or nutmeg and bake with an under 
crust. — Alicia K. Steinhofif. 

Squash Pie. 

Two cups boiled squash, | cup brown sugar, 3 eggs, 2 
tablespoons molasses, 1 tablespoon melted butter, 1 tablespoon 
ginger, 1 teaspoon cinnamon, 2 cups sw^eet milk, pinch of salt. 
— Mrs. Jacobs. 

Raisin Pie. 

One egg 1 lemon, 1 cup sugar, 1 tablespoon flour, 1 tea- 
spoon cornstarch, ^ cup raisins. Cover raisins with 1 cup 
water and soak them for 2 hours. Beat the Ggg light with the 
sugar, add the strained lemon and the cornstarch ; then add the 
raisins and water, in which they were soaked. Cook until 
the mixture thickens. Cool and bake in 2 crusts. — Mrs. R. J. 
Frank. 

Rhubarb Pie. 

Pour boiling water over 2 cups chopped rhubarb. Drain 
off the water after 4 or 5 minutes and mix rhubarb with 1 cup 
sugar, 2 Qgg yolks, a piece of butter, 1 tablespoon flour, and 
moisten with 3 tablespoons^ water. Bake with lower crust 
only. Make a meringue of the whites of eggs, and 4 table- 
spoons sugar; spread over top of pie and return to oven to 
brown. — Mrs. M. Brockman. 



Cheese and E^gs 

Cheese Balls. 

Put American cheese and stufifed olives through a meat 
grinder. Roll into balls and serve with crackers. — Mrs. H. A. 
Zorn. 



12 PILGRIM COOK BOOK 



Cheese Fluff. 

Place cream cheese or a mild neufchatel in a bowl and pour 
on it thick sweet cream. With a fork whip to a fluffy mixture. 
Place cheese on lettuce hollow out a space in the center and 
fill with bar le due or currant jelly. — Alicia K. Steinhoff. 

Baked Crackers with Cheese. 

Butter soda crackers, put on them as much grated cheese 
with a small speck of salt and pepper as each cracker will hold. 
Cook in hot oven till the cheese is melted, about 2 minutes. 
Serve at once. — Alicia K. Steinhoff. 

Cheese Souffle. 

Put 2 tablespoons butter in a saucepan, add 2 tablespoons 
flour ; when smooth add \ cup milk, salt, and a few grains cay- 
enne. Cook 2 minutes ; add yolks of 2 eggs well beaten 
and \ cup grated cheese. Let cool ; when cold add the whites 
beaten to a stiff froth. Turn into a buttered dish and bake 
25 to 30 minutes. Serve at once. — Alicia K. Steinhoff. 

Welsh Rarebit. 

One cup milk, 1 saltspoon cornstarch, 1 teaspoon butter, 
salt, cayenne, mustard. Stir until it thickens, add \ pound 
American cheese when smooth. Serve on toast. — Mrs. H. G. 
Tischer. 

Cheese Sandwiches. 

Take 20 cents worth of American cheese, 3 small cans 
pimentoes, \ pound boiled ham or \ pound bacon fried, and 
put all through the food chopper. Mix with mayonnaise. This 
quantity is sufficient for about 50 sandwiches. — Mrs. O'Rourke. 

Cheese Sandwiches. 

One-half pound American cheese, 2 green peppers ( charp), 
2 onions, 12 sweet pickles. Chop very fine and add mayon- 
naise dressing. Spread on buttered bread. — Mrs. Graser. 



PILGRIM COOK BOOK 7Z 



Sandwich Filling. 

After removing the seeds of a sweet green pepper, chop 
fine and add to two cakes of Blue Label cheese. Thin all 
with mayonnaise dressing so it can be spread easily. — Mrs. 
E. A. Bierdemann. 

Cheese Straws. 

Roll plain pastry J inch thick, sprinkle J with grated 
cheese (American) to which has been added a few grains of 
salt and cayenne. Fold, press edges firmly together, fold 
again, and roll out J inch thick. Sprinkle with cheese and 
proceed as before. Repeat again. Cut in strips 6 inches long 
and J inch wide. Bake 8 minutes in hot oven. Pile log cabin 
fashion and serve with salad. — Mrs. F. Nyendorf. 

Bird's Nest Toast. 

Toast bread a light brown. Beat the white of 1 &gg, put 
on top of a piece of toast and put yolk in center; put in oven 
to brown. — Mrs. Sodeman. 

Egg Cutlets. 
Blend 1 tablespoon flour with 1 tablespoon butter. Add ^ 
cup hot milk and cook thick. Add 3 or 4 hard boiled eggs, 
chopped fine, salt, pepper, a pinch of onion and parsley. Make 
into balls and fry in hot lard. — Mrs. PI. G. Tischer. 

Escalloped Eggs. 
Place 6 eggs in boiling water and keep the eggs simmering 
for 30 minutes. Then lay eggs in cold water for 5 minutes. 
Remove shells, cut whites in thin slices, place in a baking dish 
and crumble the yolks over them. Make a white sauce of 
2 tablespoons butter, 2 tablespoons flour, and 1 pint milk; 
season with salt and pepper. Pour over the prepared eggs 
and spread 1 cup of buttered crumbs on top. Bake about 15 
minutes in a hot oven. — Alicia K. Steinhoff. 

Deviled Eggs. 

Peel and cut in half 12 hard boiled eggs. Take out the 
yolks and mash smooth while warm. Mix 1 heaping teaspoon 



74 PILGRIM COOK BOOK 



butter, 1 level teaspoon mustard, 2 tablespoons vinegar, and 1 
heaping teaspoon sugar. Mix with yolks and put back in the 
whites. Put a thin slice of sweet green or red pepper on top. 
Very good. — Mrs. Sodemann. 

Stuffed Eggs. 

Cut hard boiled eggs into halves. Rub yolks to a cream 
with melted butter; add minced ham, salt, pepper and a little 
mustard. Fill the whites with this mixture : Tongue, minced 
olives, minced mushrooms or capers may be used instead of 
ham. — Mrs. H. A. Zorn. 

Omelet with Chicken Livers. 
Scald 3 chicken livers, drain cover w^ith fresh boiling water 
and simmer for 20 minutes. Drain and cut in tiny cubes. - Put 
in a frying pan with 1 heaping teaspoon butter, 10 drops onion 
juice, and 1 tablespoon finely chopped mushrooms. Shake 
and turn until well colored. Beat 6 eggs slightly, add 3 table- 
spoons water, J teaspoon salt and a dash of pepper. Melt 
1 teaspoon butter in a frying pan, and when hot, turn in the 
beaten eggs. When set, spread the prepared livers in the cen- 
ter of the omelet, fold, turn out on a hot platter and serve at 
once. — Mrs. R. Albrecht. 

Omelet with Fried Tomatoes. 

Wipe and peel 2 tomatoes ; cut in two slices ; three if large. 
Sprinkle with salt and pepper and dredge with flour. Fry 
1 teaspoon onion in 1 tablespoon butter, till yellow ; draw it 
to one side and quickly fry the tomatoes, adding more butter 
if needed. Place on a hot platter and then make a plain omelet 
with 2 to 4 eggs, according to size desired. Beat the eggs 
slightly with a fork, add a dash of pepper and 1 tablespoon 
hot water to each egg. Turn into hot buttered frying pan, 
and as it thickens draw the cooked part to the center; when 
nearly all thick shake on a little salt. Let it color slightly, 
turn out on platter having the tomatoes arranged around it. — 
Mrs. H. G. Tischer. 



PILGRIM COOK BOOK 75 

Scrambled Eggs with Tom,ato. 
Melt 2 tablespoons butter, add 1 tablespoon each of chopped 
green pepper and onion, 1 cup cooked tomato, J teaspoon salt. 
When hot, add 4 eggs slightly beaten ; stir carefully, and 
when scrambled serve on toast. — ^Alicia K. Steinhoff. 



Dumplings and Noodles 

Never Fail Dumplings. 
One and one-half cups flour, 1 teaspoon baking powder, 
pinch salt. Mix, add 1 egg and f cup sweet milk. Stir and 
drop by the spoonful into boiling chicken, veal, or lamb broth. 
Keep covered for 5 minutes, then uncover anxl boil a few^ 
minutes longer. Serve at once. — Mrs. A. J. Koehneke. 

Steamed Dumplings. 

Two cups flour, 2 teaspoons baking powder, 2 eggs, ^ tea- 
spoon salt, 7 tablespoons milk. Mix well and drop in steamer 
with tablespoon. Nice with stewed chicken. — Mrs. Sodemann. 

Corn Dumplings. 

Make a nice light biscuit dough and form it into small, thin 
rounds, just large enough to hold 1 heaping tablespoon corn, 
seasoned to taste. Add a lump of butter and form into round 
dumplings. Steam for about 30 minutes and serve as a garnish 
for stewed chicken. — Mrs. Albrecht. 

Cracker Dumplings. 

One heaping tablespoon butter, 3 eggs, 10 crackers, nutmeg 
and lemon rind to taste. Stir butter to cream, add yolks of 
eggs, nutmeg and lemon rind ; add whites of eggs, beaten stiff, 
and lastly crackers, rolled fine. Form little balls, drop in boil- 
ing soup and let boil for a few minutes. — Mrs. John C. Koebel. 

Farina Dumplings. 

Boil J cup farina in 1 cup soup, then remove from stove 
add 1 egg and nutmeg to taste. Drop into soup from a table- 



n PILGRIM COOK BOOK 



spoon and boil 5 minutes before serving. — Mrs. Wm. Bohn- 
sack. 

Liver Dumplings. 

One pound calf's liver, 2 eggs, 3 slices w^hite bread, \\ cups 
flour. Chop liver fine, add beaten eggs and bread. Allow to 
stand until bread is soft, then add flour, pepper and salt. 
Drop into boiling broth and boil about 20 minutes. — Mrs. Wm. 
Hinrichs. 

Meat Dumplings (for Soup). 

One-half pound chopped beef and pork, 2 slices stale v^hite 
bread (soaked in cold w^ater and pressed dry), 1 ^^z, 1 good 
sized grated onion, parsley, pepper, salt, nutmeg to taste. Mix 
all together, form in small balls. Boil in soup 10 minutes 
without a cover. — Mrs. C. B. Moellering. 

Potato Dumplings. 

Grate 6 boiled potatoes and add 4 or 5 rolled crackers, then 
add 2 eggs beaten with 1 spoon milk. Mix, add 1 teaspoon 
salt, pinch of baking powder and enuogh flour to handle. Form 
into balls and drop into boiling water; cook 30 minutes. — Mrs. 
Mandel Z. 

Potato Dumplings. 

Boil and mash about 10 medium sized potatoes, or use left 
over potatoes and grate them. Then grate about 20 raw pota- 
toes and squeeze dry in cheese cloth. Mix all together and add 
about 3 slices white bread cut into cubes, shape into balls, put 
into boiling water and boil \ hour. Serve with pork roast or 
sauer braten. — Mrs. Wm. C. Hinricks. 

Filled Noodles. 

This recipe will make enough for 4 or 5 persons. Cook 
\ peck spinach well, drain and chop real fine. Fry 1^ pounds 
pork shoulder and when done put through meat chopper so 
it will be real fine ; season with pepper, salt, a little nutmeg 
and 2 eggs. Mix with the gravy from the fried pork. Make 
noodle dough and roll out; they should not be too dry, cut 
them in triangles or 3-inch three cornered pieces. Put about 1 



PILGRIM COOK BOOK 11 



tablespoon filling on each and roll up. Wet edge and close all 
around. Cook them in salt water, drain in colander ; when 
cold fry in butter. — Mrs. E. S. Berndt. 

Filled Noodles. 

Make a regular noodle dough with 4 eggs ; do not roll too 
thin, and do not allow them to dry. Cut into 7-inch squares, 
and put on each one a large tablespoon of the following mix- 
ture : 1 pound chopped beef, veal or pork, together or sepa- 
rately (leftovers are good for this), add \ pound of bread or 
crackers soaked in water and squeezed out, 4 eggs, salt and 
pepper, finely chopped onion. Mix all ingredients well, fill the 
squares and then fold over the ends to the center like an 
envelope and pat them about f inch thick. Put in boil- 
ing salt water and boil 20 minutes. Strain and serve with 
butter and gravy, or use in soup. — Mrs. Mandel Z. 

Potato Noodles. 

Boil 8 potatoes and put through ricer on bread board, make 
hollow in center and add 2 cups flour, 3 beaten eggs, 1 teaspoon 
salt; knead it, cut in strips, roll with hands and cut into little 
pieces. Roll each into inch length and thickness of a pencil ; 
boil about 5 minutes in 4 quarts boiling water and 1 table- 
spoon salt. Strain and pour over some melted butter. Serve 
with browned bread or cracker crumbs. — Ada Burhop Bohn- 
sack. 



Fritters, Doughnuts, 
Pan-cakes 

Apple Fritters. 
Two cups flour, 2 tablespoons sugar, \ teaspoon salt, 1 
cup milk, 1 ^^z, 4 teaspoons baking powder. Mix and sift dry 
ingredients, add beaten ^ZZ^ to milk add tablespoon melted 
lard. Pare the apples cut in small pieces, and mix in batter, 
drop by spoonful into hot lard and fry until brown. — Mrs. F. 
Nyendorf. 



78 PILGRIM COOK BOOK 



Apple Fritters. 

Pass through a sieve, 1 cup flour, 1 level teaspoonful bak- 
ing powder, 1 level tablespoonful powdered sugar, and J tea- 
spoonful salt. Beat 1 egg until very light ; add J cup of milk, 
and stir it in to the dry ingredients. Then stir in two apples, 
pared, cored and cut in smlall bits. Have ready a kettle of 
hot fat ; drop the batter into the fat by spoonfuls and let fry 
until delicately browned. Drain on soft paper, serve with 
powdered sugar or a jelly sauce. Bananas, peaches, (fresh 
fruits or canned) may be used, — Mrs. Anna A. Jaekel. 

Banana Fritters. 

Mix 1 Clip flour, 1 teaspoon baking powder, 2 tablespoons 
sugar, I saltspoon of salt. Beat 1 egg light with ^ cup of 
milk, then add to dry ingredients. Then add 3 fine mashed 
bananas, and 1 tablespoon of lemon juice. Drop by the spoon- 
ful in deep fat and fry. Drain on paper and sprinkle with pow- 
dered sugar. — Mrs. W. C. Henrichs. 

Doughnuts. 
One cup sugar, 1 J cups milk, IJ pints flour, 1 tablespoon 
butter or lard, 1 egg, 2 teaspoons baking powder, ^ teaspoon 
salt, a little nutmeg. Mix into a soft dough. Flour board 
well ; roll out dough to the thickness of one-half inch, cut and 
fry a light brown in plenty of hot lard. Sift powdered sugar 
over. — Mrs. Carrie Smith. 

Snow Ball Doughnuts. 

One cup sugar, creamed with 4 level teaspoons of melted 
butter. Add 2 well beaten eggs, 1 cup sweet milk, 1 teaspoon 
grated nutmeg, flour to admit handling, and 2 rounded tea- 
spoons baking powder, sifted well with flour. Roll to 1 inch 
thick, fry in lard a gold brown. Makes 3 dozen. — Mrs. G. 
Massman. 

Buttermilk Doughnuts. 

One cup sugar (heaping) ^ teaspoon salt, 1 tablespoon 
melted butter, 3 eggs, nutmeg (enough to flavor), 1 teaspoon- 
ful of baking soda dissolved in 1 cup butter milk. Add enough 



PILGRIM COOK BOOK 79 



flour to be able to roll. (Do not get it too stiff.) Roll about 
i inch thick, cut and fry in deep hot fat. Dust with powdered 
sugar. — Clara L. Kemnitz. 

Potato Doughnuts. 

One cup mashed potatoes, 1 cup sugar, 3 eggs, 1 scant table- 
spoon butter, 1 teaspoon vanilla, 1 teaspoon lemon extract, ^ 
teaspoon salt, 2 teaspoons baking powder, 1 cup milk, and 
flour to make a soft dough. — Mrs. R. J. Frank. 

Bread Crumb Pancakes. 

One pint sour milk, 1 cup bread crumbs, 2 eggs beaten, 
1 tablespoon sugar, little salt, and flour enough to make the 
dough not too stiff. Just before baking add a scant teaspoon 
soda dissolved in a little hot water. — Marie Doederlein. 

Cornmeal Pancakes. 
Two beaten eggs and beat into them a little sugar and a 
pinch of salt, add 2 cups milk, IJ cups flour and IJ cups corn- 
meal and 3 teaspoons baking powder. Sift the dry ingredients 
well together. These are light and spongy. — Mrs. H. W. 
Bruedigam. 

Egg Pancake. 

Four eggs well beaten, 1^ cups flour, 1 pint milk, dessert 
spoon salt. Butter must be perfectly smooth like a heavy 
cream. Just before turning place a tiny bit of fat in center 
of pancake. Makes about 6 large pancakes. — Mrs. J. Semm- 
low. 

Potato Pancakes. 

Peel and grate soniic raw potatoes, put in a coarse cloth 
and squeeze out as much of the water as possible. To one 
pint of the dry potatoes add 4 eggs, well beaten, 4 tablespoons 
of thick, sour cream' ^ teaspoon salt, and 2 tablespoons flour. 
Have half an inch of fat in frying pan and when smoking 
hot drop a spoonful of the mixture. When brown on one 
side turn and brown quickly on the other, and serve at once. — 
Mrs. R. Albrecht. 



80 PILGRIM COOK BOOK 

Potato Pancakes. 

Grate 10 good sized potatoes into a pan with cold water. 
When all are grated drain in a fine sieve or lay a piece of 
cheesecloth on a colander and press out all the water. To the 
pulp add 4 eggs and 1 teaspoon salt. Have the griddle very 
hot and well greased. Put in 2 tablespoons of batter and 
spread out into a flat cake. Bake to a crisp brown on both 
sides. Do not use the least bit of flour or they will be spoiled. 
—Mrs. O. A. Skibbe. 

Strawberry Pancakes. 

Beat the yolks of 2 eggs and add a batter made of 1 cup 
flour, into which has been stirred 1 teaspoon baking powder, a 
large pinch salt, 1 cup milk and 1 teaspoon butter, melted. 
Beat all together, add 1 cup strawberries cut in halves and 
dredged with flour. Just before beginning to bake cakes fold 
in the stiffly beaten egg whites. Bake on a well greased grid- 
dle and serv^e with butter and powdered sugar. — Mrs. F. 
Schoenwolf. 

Waffles. 

Beat 3 eggs well ; mix thoroughly 1 quart flour with 3 tea- 
spoons baking powder, add | cup butter to this ; add the eggs 
and enough milk to make a thin batter which w^ill pour easily. 
— Miss L. Gansz. 

Waffles. 

One pint of sour milk 3 tablespoons melted butter, 3 eggs 
beaten separately, 1 teaspoon soda dissolved in a little warm 
water; add a little salt and stir in enough flour to make a stiff 
batter. Bake upon waft'le irons. — Mrs. Albrecht. 



PILGRIM COOK BOOK ' 81 

Baking Pow^der Breads and 
Goffee-cakes 

Baking Powder Biscuits. 

Four cups flour, 1 teaspoon salt, 4 teaspoons baking pow- 
der, 1 tablespoon each of butter and lard, 2 cups milk. Sift the 
dry ingredients ; cut and rub the butter and lard into the 
mixture ; add milk gradually. Turn on well floured board, roll 
lightly to 1 inch thick, cut with biscuit cutter and bake in a 
hot oven from 15 to 20 minutes. — Mrs. Graser. 

Bran Bread. 
Two cups bran, 1 cup white flour, IJ cups buttermilk, | cup 
sugar, 1 teaspoon salt, 1 heaping teaspoon soda, 1 heaping tea- 
spoon baking powder. Mix bran, flour, sugar, salt and baking 
powder together well. Add soda to buttermilk and then to 
mixture. Place in greased pans. Let rise ^ hour and bake 
1 hour. This makes 2 loaves. — Mrs. R. Shotts. 

Brown Bread. 

Two and one-half cups of sour milk, f cups of molasses, 1 
teaspoon salt, 2 teaspoons soda in 1 cup white flour, 2 cups 
bran, 2 cups graham flour. If you haven't both, 4 cups of 
either kind of flour will do and 1 cup raisins. Bake about an 
hour in covered tins. I use baking powder cans and only fill 
them half full. They raise so much. — Mrs. G. H. Rausch. 

Brown Bread. 

One cup brown sugar 1 teaspoon butter, 1 Qgg, 1 teaspoon 
salt, 1 teaspoon soda, 1 quart graham flour, enough sour milk 
to make a rather stiff batter. Bake slowly from | to 1 hour. 
— Mrs. H. Tischer. 

Boston Brown Bread. 

One cup yellow meal, | cup rye meal, | cup graham flour, 
^ cup wheat flour, 1 cup milk, ^ cup molasses, J teaspoon 
salt. Mix well together, pour into greased brown bread mould. 



82 ' PILGRIM COOK BOOK 

Steam 3 hours; dry off 10 minutes in oven. If sour milk is 
used, use 1 teaspoon soda in milk. If sweet milk is used add 
IJ teaspoons baking powder. — Mrs. H. Kaeppel. 

Cinnamon Rolls. 

Two cups flour, 4 teaspoons baking powder, 4 tablespoons 
butterine, | cup milk, pinch of salt, | cup sugar. Cut butter- 
ine into the dry ingredients and add milk, a little at a time. 
Roll the dough out to about ^ inch and spread 2 tablespoons 
melted butter over. Sprinkle 2 tablespoons sugar and 1 tea- 
spoon, cinnamon with ^ cup of raisins over top. Roll up in 
jelly roll fashion and cut into 1 inch pieces. Place close to- 
gether in greased tin and bake 15 to 20 minutes in moderate 
oven. — Mrs. E. J. Keuer. 

Apple Coffee Cake. 
One large cup flour, or IJ cups, 2 teaspoons baking pow- 
der, J teaspoon salt, i cup sugar, 3 tablespoons shortening, 
lard and butter. Put 1 tgg in cup, beat, and fill with milk. 
Mix all well together. Flour hands and spread in baking pan ; 
cover top with apples and sugar and little cinnamon ; put bits 
of butter on if you like. Bake about 20 minutes. This is 
very good. — Mrs. Klipp. 

Coffee Cake. 
One-half cup butter, 1 cup sugar, 1 cup milk, 2 eggs, 2 cups 
flour, 2 teaspoons baking powder, put in coffee cake tins, then 
strew over the top, well mixed, i cup grated bread-crumbs, 
i cup sugar, 1 teaspoon cinnamon, over this put } cup 
melted butter. — Mrs. W. H. Bruedigam. 

O* Ma Kuehl's Tea Cake. 
Twelve eggs beaten, 2 cups flour, 4 cups milk, 1 teaspoon 
sugar, i teaspoon salt. Grease bread tins, fill IJ inch. Bake 
in quick oven, will raise to top of pan, when done spread butter 
and sugar on top and serve at once. — Mrs. Semmlow. 



PILGRIM COOK BOOK 83 



Crumb Cake. 
Two cups flour, 1^ cups sugar, | cup butter, 2 teaspoons 
baking powder. Mix with the hands until flakey then set 
aside ^ cup of this mixture. Yolks of 2 eggs well beaten, 
mix with f cups milk ; add this to the first mixture, then add 
the stiffly beaten whites of eggs, 1 teaspoon vanilla. Mix well 
and put in tins ; add 1 teaspoon cinnamon to the | cup crumbs ; 
spread on top of cake. Bake in slow oven about 30 minutes. — 
Mrs. H. Schoenw^olf. 

Delicious Corn Bread. 

Two cups cornmeal, 1 quart milk, 4 eggs, 1 tablespoon 
melted butter, 1 teaspoon salt, 1 teaspoon sugar. Beat the 
eggs thoroughly, add the meal, butter, salt and sugar and 
when well mixed, the milk which has been put over the fire 
to scald. Pour into a buttered pan and put at once -into the 
oven. The batter is very thin but needs no more meal as the 
eggs will stiffen sufficiently. — Mrs. Albrecht. 

Cream Cornmeal Puffs. 

Mix well together H cups cornmeal, IJ cups flour, 2 table- 
spoons sugar and 1 teaspoon salt. Beat the yolks of 2 eggs, 
add H cups cream and ^ cup milk and stir into the dry 
mixture. Beat well, stir in the stiftly whipped whites of the 
eggs and 2 teaspoons baking powder and bake in well greased 
gem pans in a hot oven. — Mrs. Albrecht. 

Cornmeal Muffins. 
One-half cup butter, | cup sugar, 1 cup milk, 2 eggs, pinch 
of salt, 1 cup of cornmeal (w^hite), 1 cup flour. Add little more 
flour to batter, not too stiff, like cake batter. One and one- 
half heaping teaspoons baking pow^der. Bake in buttered gem 
pans in moderate oven. — Mrs. H. G. Thoms. 

Gingerbread. 

One cup molasses, | cup sugar, 1 cup sour cream (sour 
milk will do), 1 tgg, 2^ cups flour, 1 teaspoon ginger, ^ tea- 
spoon nutmeg, 1 rounding teaspoon soda. — Josephine O'- 
Rourkc. 



84 PILGRIM COOK BOOK 

Gingerbread. 
One cup sour milk, 1 cup shortening, 1 cup molasses, 2 
eggs, li cups sugar, 4 cups flour, 2 teaspoons soda, 2 tea- 
spoons cinnamon, ^ teaspoon cloves, 1 tablespoon ginger. 
Bake slowly in dripping pan at least 40 minutes. Add no more 
flour. — Mrs. Edw. H. Pierce. 

Graham Bread. 

Two cups sour milk, 2 eggs, | cup molasses, 2 level tea- 
spoons soda, pinch salt, 1 cup white flour and enough graham 
to make a stiflf batter. Small teaspoon baking powder in the 
white flour. Bake 1 hour. — Mrs. E. Pierce. 

Graham Nut Bread. 

Two cups white flour 2 cups graham flour, 4 teaspoons 
baking powder, 1 teaspoon salt, 1 cup sugar. Sift together 
and add 2 eggs, 2 cups milk, 1 cup walnuts (cut not too fine, 
rather medium). Beat well and put in buttered pans. Let 
raise 20 minutes and bake in moderate oven. — Mrs. H. Berger. 

Kugelhupf. 
Three eggs, 1 scant cup sugar, 1 large tablespoon butter, 
1 scant cup currants (floured), 3 cups of flour, 1 teaspoon 
salt, 1^ cups of milk, 2 heaping teaspoon of baking powder. 
Put into form pan. Bake f hour, in moderate oven. — Mrs. R. 
Baur. 

Tea Muffins. 
Work butter size of an egg into 2 cups flour, add J teaspoon 
salt, 2 tablespoon sugar, 2 even teaspoons baking powder and 
stir together thoroughly. Beat 1 tgg, add to it 1 cup of milk, 
mix it with the flour quickly, and bake in a hot oven. — Mrs. 
R. Baur. 

Twin Mountain Muffins. 

Cream ^ cup butter, add gradually J cup sugar and I 
teaspoon salt; add 1 egg beaten light, f cup milk, 2 cups 
sifted flour and 4 level teaspoons baking powder. Bake in hot 
buttered gem pans about 20 minutes. — ^larie Doederlein. 



PILGRIM COOK BOOK 85 



Nut Bread. 

One cup brown sugar, 2 cups sweet milk, 1 cup chopped 
nuts, 4 cups flour, 1 teaspoon salt, 4 teaspoons baking powder, 
2 eggs. Mix and let stand in pans 20 minutes, then bake 1 
hour in slow oven. — Mrs. Wm. Fredericks. 

Nut Bread. 

One cup chopped walnuts or hickory nuts, 4 cups flour 
mixed with 4 teaspoons baking powder, 1 tablespoon salt, 2 
tablespoons sugar, 2 cups milk, 1 egg beaten light. Let rise 1 
hour. Bake in 1 loaf for 1 hour. — Mrs. O. Kleppisch. 

Whole Wheat Nut Bread. 
One egg, J cup sugar, ^ teaspoon salt, IJ cups sweet 
milk, 1 cup chopped walnuts, 2 cups whole wheat flour, IJ 
cups white flour, and 3 teaspoons baking powder. Mix and 
allow to rise 20 minutes, then bake in a moderate oven for 45 
minutes. — Mrs. A. J. Koehneke. 

Pop-Overs. 

Two eggs, 1 cup flour, 1 cup milk, 1 level teaspoc«i salt. 
Beat hard, and bake 35 minutes in moderate oven. — Helen 
Lindau. 

Chinese Cook's Recipe for Pop-Overs. 

You takee him 1 egg, 1 lit cup milk, you fixee him 1 cup 
flou' on sieve, take pinch salt ; you not put him in lump. You 
move him egg lit bit slow, you put him milk in, all time move ; 
you makee him flou' go in, not move fast so have no spots. 
Make but'led pan all same wa'm not too hot. Put lee him in 
oven. Now you mind you business. No likee woman run look 
at him, all time. Him done all sanie time biscuit. — Sing Lee. 

Blueberry Shortcake. 

Make a baking powder coffee cake dough. Place in a long 
pan bringing dough up on sides of pan. Mix 1 egg beaten 
light, ^ cup milk, sugar to taste with 1 quart of blue or huckle- 
berries. Pour mixture on dough. Quick oven. — Mrs. J. Semm- 
low. 



86 PILGRIM COOK BOOK 

Sauce for Orange Shortcake. 

Peel oranges, remove white skin and sHce as thin as pos- 
sible. Putsible. Put 1 cup sugar, J cup water and orange 
juice in a saucepan and let boil a little. Pour this syrup over 
a well beaten egg ; beat as for cake frosting. Cover cake with 
sliced oranges and pour sauce over. — Mrs. Semmlow. 



Yeast Breads 

Graham Bread. 

Four cups graham flour, 3^ cups flour, 2 tablespoons 
molasses, 3 cups lukewarm milk, 1 cake yeast, 1 heaping tea- 
spoon salt, 2 tablespoons brown sugar, | teaspoon soda, 2 
tablespoons butter, ^ cup lukewarm water. Sift together the 
graham flour, wheat flour, brown sugar and salt, then rub in 
the butter. Add the molasses with the soda dissolved in it. 
Next add the lukewarm milk and lastly the yeast dissolved in 
the lukewarm water. Knead the dough well for 20 minutes 
and set it to rise covered up. After rising form it into two 
loaves, put them into pans and let them rise again. Graham 
bread requires longer to rise than white flour bread. Bake in 
a moderately hot oven for an hour and a quarter. If graham 
bread is baked too quickly it is apt to become doughy in the 
center. The above makes two loaves of bread. — Mrs. Ehlen- 
feld. 

Quaker Oats Bread. 

Two cups quaker oats, 5 cups flour, 2 cups boiling water, 
1 cake yeast, ^ cup molasses, i tablespoon butter, small hand- 
ful salt. Add boiling water to oats and allow to stand one 
hour. Add molasses, salt, butter, dissolved yeast and flour ; 
let rise until double in bulk, beat thoroughly, turn into but- 
tered pans, let rise again. Bake one hour in two loaves. — Mrs. 
O. Kleppisch. 

Swedish Rye Bread. 
Heat 1 pint milk and 1 pint water to boiling point, add 1 
tablespoon lard, 1 tablespoon butter, | cup brown sugar, ^ 



PILGRIM COOK BOOK 87 

cup corn syrup, 1 tablespoon salt, 1 tablespoon caraway seed, 

1 tablespoon anise seed. Beat in 2 quarts rye flour (beat 
hard). Dissolve 1| cake yeast in a little warm water and add 
to above when luke warm, add enough white flour so you can 
knead, about 20 minutes. Let rise and knead again. Shape 
into loaves and brush top with egg white or butter. Bake 
in hot oven for 15 minutes, then decrease heat and bake until 
done. — Mrs. P. Weissbrodt. 

White Bread. 
Put 1 quart lukewarm milk or water in bread miixer, add 2 
teaspoons salt, 2 tablespoons sugar, 2 tablespoons shortening, 

2 cents worth of yeast which has been dissolved in J cup luke- 
warm water, and 3 quarts flour. Turn bread mixer about 5 
minutes, let rise over night and form in loaves in the morning, 
when raised again bake 45 minutes. Have oven hot for 10 
minutes, then turn gas down to medium. — Olga T. Bohnsack. 

Nut Bread. 

One-half cup water, 1^ cups milk, 1 yeast cake softened in 
I cup water, 4 tablespoons molasses, 1 teaspoon salt, i pound 
filbert meats, 4 cups entire wheat flour, 2 cups sifted white 
flour. Add the softened yeast cake to lukewarm milk and 
water, molasses, salt and nuts, and stir in the flour. A little 
more flour may be required. Knead the dough until elastic, 
then set to rise. When light, shape in loaves and when again 
light bake about 1 hour. — Olga T. Bohnsack. 

French Rolls. 

Scald 1 pint of rmilk, dissolve in it 1 tablespoon butter, 1 
teaspoon sugar and ^ teaspoon salt ; when lukewarm add i 
of a yeast cake dissolved in 2 tablespoons of warm water and 
sufficient sifted bread flour to make a batter. Beat until 
smooth and set aside, covered in a warm place until light. Add 
more flour to make a soft dough, turn out on the board and 
knead until smooth and springy to the touch. Return to the 
bowl, cover and set away again until light. Take out portions 
of the dough about the size of a large egg and roll each out 



88 PILGRIM COOK BOOK 



until as thick as the middle finger, then form into crescents 
or other, desired shapes ; or all the dough may be turned out 
carefully on the board and rolled out an inch thick, then cut 
with cutters of various shapes. Lay an inch apart on greased 
pans, brush the top of each roll with milk and when light bake 
in a very hot oven. — Mrs. Albrecht. 

Parker House Rolls. 

Two cups scalded milk, i cup lukewarm water, 1 cake 
yeast, J cup melted butter, 1 teaspoon salt, 2 tablespoons 
sugar. Mix yeast with water; when milk is lukewarm add 
the yeast ; to it add enough flour to make a thin batter ; let rise 
until light ; add sugar, salt, melted butter, flour enough to make 
a soft dough ; knead for 20 minutes ; let rise until doubled in 
bulk. Roll out I inch thick, cut with a biscuit cutter; press 
the handle of a wooden spoon across the center of each, mak- 
ing a crease, butter i slightly; fold the other half over on it; 
set in a pan some distance apart ; let rise until light and bake 
from 18 to 20 minutes. — Miss Clara Wollerman. 

Tea Biscuits. 

One cup scalded milk, 1 tablespoon sugar, 2 tablespoons 
shortening, ^ teaspoon salt, 1 yeast cake dissolved in ^ cup 
water, 4 cups flour. ,Put the sugar, salt, and shortening in a 
mixing bowl ; add scalded milk, when lukewarm ; add yeast 
cake and 3 cups flour slowly. Beat to a light batter. Let 
rise to double its bulk, then add 1 cup flour; let rise again. 
Shape in biscuits form ; let rise till light and bake in quick 
oven 25 minutes. — Mrs. Sodemann. 

Cinnamon Buns. 

Scald 1 pint of milk, dissolve in it 1 scant teaspoon salt, 1 
tablespoon butter and 2 tablespoons sugar. When cool add 
J of a cake of yeast, dissolved in a little warm water, and suf- 
ficient flour to make a drop batter. Cover and set aside until 
light, add flour to make a soft dough and knead for 5 min- 
utes. Return to the bowl, cover and set aside as before. 
When light turn out carefully on the well floured board and 



PILGRIM COOK BOOK 89 



roll out i of an inch thick. Spread with softened butter, 
sprinkle with granulated sugar, cleaned currants and a little 
powdered cinnamon. Roll up tightly and cut in 2-inch slices. 
Put close together in well greased pans and when light bake 
in a moderate oven from 40 to 50 minutes. Turn out as 
soon as taken from the oven or they will stick. The ex- 
cellence of these buns depends upon the amount of butter 
and sugar used when spread, the more the better. — Mrs. 
Albrecht. 

Coffee Cake. 

One quart flour, 1 pint milk, ^ cup butter and lard, J cup 
sugar, 2 eggs, 1 cent yeast, salt. Add little salt to flour, dis- 
solve yeast in a little of the milk slightly warmed, heat re- 
mainder of milk slightly, adding butter and lard. Mix milk, 
butter, lard with flour ; add eggs and sugar and beat. Let rise 
until light. Put in pans, spread with melted butter, sugar and 
cinnamon. Let rise again and bake. — Mrs. L. C. Koebel. 

Form Cake or Kugelhupf. 

Three cups flour, 1 cup milk, § cup sugar, ^ pound butter, 
7 eggs, 2 cents yeast, ^ teaspoon salt, J lemon peel (grated) 
Stir ^ of the flour with the yeast and milk. Cream the 
butter and add alternately eggs and flour. Also sugar, lemon 
and salt. Then stir the first part to it thoroughly, place in a 
buttered form and allow to rise. Bake 1 hour in a moderate 
oven. — Mrs. C. B. Moellering. 

German Napfkuchen. 

Three and one-half cups flour (sifted), 2 cents yeast, 1 cup 
warm milk, | cup granulated sugar, ^ pound butter, 5 eggs 
(w^hen eggs are cheaper take 7 and use less milk), 1 cup 
blanched and finely ground almonds, 1 cup seedless raisins, 1 
pinch mace, | lemon rind (grated), J juice of lemon. Set 
sponge with the milk, yeast and IJ cups flour. When light, 
cream the butter and sugar, add the well beaten eggs with 
yolks and mix gradually with the risen sponge, which has been 
beaten until bubbles appear (about 20 minutes). Pour in a 



90 PILGRIM COOK BOOK 



well greased spring tube form and set to rise till about one 
inch from top of for^ii. Bake in mioderate oven about 1 hour. 
—Mrs. H. G. Thorns. 

Stollen. 

Heat 1 quart of milk, IJ cup sugar and IJ cup butter. 
When this is cool, add 3 quarts flour, 1 teaspoon salt. 2 cakes 
yeast, 3 beaten eggs, 10 cents worth of citron ( cut fine), 1 
pound light seedless raisins, 1 pound grated almonds, juice of 
i lemon and the rind of 1 lemon. Let this rise as you would 
bread, put in 4 bread pans, making in loaf forms, and when 
in pans let it rise again. Bake J hour. Frost as you would 
angel cake. — Mrs. Albrecht. 

Stollen or Raisin Bread. 

Four pounds flour, 1 quart milk, 4 eggs, 2^ ounces yeast, 
IJ pounds butter, 1 pound Sultana raisins, IJ pounds sugar, 
^ pound chopped almonds, 6 ounces citron (chopped). In 
the morning make a sponge from part of the flour, add the 
lukewarm milk, beaten eggs, yeast and salt. Set in warm place 
to rise. It will rise very quickly. Then add softened butter, 
raisins, sugar, almonds, citron (flour the almonds, raisins and 
citron), and the balance of flour. Grate a little lemon rind into 
dough. Now let rise again, then mould into loaves and raise 
once more, when they are ready for the oven. Spread melted 
butter before putting in oven, and bake slowly for 1 hour or 
longer. Have every ingredient warm before you begin mixing. 
— Marie Doederlein. 



Cookies 

Anise Seed Cookies. 
Rub to a cream | cup butter and 1 cup powdered sugar. 
When light, stir in the well beaten yolks of 3 eggs then add the 
stiffened whites alternately with a pound of flour or enough 
to make a stiff dough, first stirring into the flour 1 teaspoonful 
of anise seed. Roll thin, cut into rounds and bake. — Mrs. 
Chas. Hemler. 



PILGRIM COOK BOOK 91 

Bread Crumb Cookies. 

One cup granulated sugar, ^ cup shortening butter or lard, 

1 tgg, 1 level teaspoon baking soda mixed in ^ cup sour milk 
or I cup hot water, H cup bread crumbs, 1^ cup flour, ^ tea- 
spoon salt, 2 teaspoon cinnamon, ^ teaspoon baking powder. 
Drop cookies in pan and bake brown. — Mrs. F. C. Kraemer. 

Brown Cookies. 

One cup white sugar, 1 cup lard or butter, 1 egg, a half 
teaspoon soda dissolved in a little black coffee, I teaspoon 
cloves, J teaspoon allspice, 1 teaspoon cinnamon, a teaspoon 
full of ginger and a pinch of salt. Mix in flour to handle well, 
shape in the hand and put a nut in the top of each cake. — Mrs. 
F. C. Kramer. 

Chinese Cookies. 

Two cups pastry flour, J cup butter, J cup lard, 2 cups 
brown sugar, | teaspoon soda, 1 teaspoon vanilla and 2 tea- 
spoons cold water. Mix well and form into little balls about 
the size of a nutmeg. Place about 4 inches apart in an unbut- 
tered pan and bake about 20 minutes in a moderate oven. 
When done let stand in a pan about 5 minutes, then remove 
carefully. — Mrs. Albrecht. 

Filled Cookies. 

One cup brown sugar 1 cup white sugar, 1^ cups shorten- 
ing (part lard and part butter) 3 eggs beaten, 1 teaspoon 
soda dissolved in scant J cup hot water, 2 cups flour, 6 cups 
oatmeal. Put oatmeal through food chopper. 

Filling. — One package raisins, 1 package dates, put through 
food chopper, add 1 cup sugar, enough hot water to make soft, 
add 1^ teaspoons vanilla; roll the cookies, cut and place a tea- 
spoonful of the filling on cookie then place another cake on 
top. Press the edges well together and bake. — Mrs. H. W. 
Bruedigam. 

Filled Fig Cookies. 

One cup sugar, | cup lard, i cup milk, 2 cups flour, 1 egg, 

2 teaspoons baking powder. 



92 PILGRIM COOK BOOK 

Filling. — Boil until thick 2J cups chopped figs or raisins, 2 
cups sugar, 1^ cups boiling water, 3 tablespoons flour. Roll 
out dough as thin as possible, then place a layer of dough 
in a greased pan, spread filling on dough and cover with 
another layer of dough. When baked cut into squares. — Mrs. 
O. Braun. 

Honey Drop Cookies. , 

One-half cup butter J cup sugar, 1 cup honey, 2 eggs, 

1 lemon (rind and juic^"), 3 cups flower, 1 teaspoon soda. Drop 
dough by teaspoons 'uttered tins and bake in moderate 
oven. — Mrs. W. C. B ir hs. 

Cookies. 

Two cups sugar, f cup butter, 2 eggs, IJ teaspoons nut- 
meg, 1 teaspoon lemon extract, ^ cup rich milk, 3 heaping 
cups flour with 2 teaspoons baking powder, mixed. Mix all 
well together with spoon, adding a little more flour, if needed, 
when rolling out. Roll out thin. This makes about 6 to 7 
dozen. Bake in hot oven. — Mrs. Klipp. 

Plain Cookies. 
Three eggs, 3 cups flour, 1^ cups sugar, 1 cup butter, 

2 teaspoons baking powder, 6 tablespoons milk, nutmeg. Roll 
thin. Bake quickly. — Mrs. John C. Koebel. 

-5 

Sugar Cookies. 

One and one-half cups sugar mixed with 1 rounding cup 

(hard) lard, 2 eggs, 1 cup buttermilk, 1 level teaspoon soda 

"stirred in the buttermilk, 1 level teaspoon baking powder. 

Flavor with nutmeg. Enough flour to make a soft dough. 

Bake in a hot oven. — Mrs. Rausch. 

Sugar Cookies. 

One pound flour, | pound butter, | pound sugar, 3 eggs. 
Work flour and butter together thoroughly in mixing bowl, 
flavor with a little cinnamon or the rind of a lemon, add sugar 
and eggs ; mix well, and knead into the shape of pretzels. — 
Mrs. D. Wagner. 



PILGRIM COOK BOOK 93 



White Cookies. 

Two cups sugar, 1 cup butter, 1 cup sour cream, 2 eggs, 
pinch salt, 1 teaspoon saleratus ; mix with cream ; flavor to 
taste. Use enough flour to make soft dough, roll, and cut 
into cookies. — Mrs. Albrecht. 

Wine Cookies. 

One-half pound butter, 1 pound sugar, 3 eggs, rind of 1 
lemon, 3 teaspoons of rose water, 1 glass ""yine, 2 teaspoons 
baking powder and flour enough to roll.- "' rs. H. W. Bruedi- 

gam. 

Jill 

Nut Cookies 

Almond Cookies. 

One pound shortening (lard or butter), IJ pounds sugar, 
3 eggs beaten, juice of ^ lemon, ^ pound almonds chopped 
fine, i cup milk (large), 2 pounds flour, 2 teaspoons baking 
powder. Mix to a stiff dough and let stand over night, but do 
not allow it to get too cold. In the morning roll out thin and 
bake. Mrs. W. C. Westphal. 

Small Almond Cookies. 
Two large eggs, ^ pound white flour, ^ pound granulated 
sugar, I pound chopped almonds, 2 ounces butter, grated rind 
of 1 lemon. Cream the sugar and butter, then add the eggs, 
a little cinnamon and almonds, stir J hour, then add flour, roll 
in small balls and bake in slow oven, — Mrs. Tischer. 

Cookies (Kisselsteine). 

Two eggs, -J pound butter, J pound sugar, -J teaspoon 
potassium chlorate, (powdered chlorate of potash) vanilla, J 
pound almonds, citron, currants, 1 wineglass brandy, flour to 
roll in little balls ; roll in sugar and bake. — Mrs. H. Tischer. 

Butter Cookies. 

One pound butter, 1^ pound sugar, ^ pint cream, 3 eggs, 
pinch of salt, ^ pound almonds chopped, ^ teaspoon baking 
powder, vanilla, flour enough to roll thin. — Mrs. F. Nyendorf. 



94 PILGRIM COOK BOOK 



Filbert Cookies. 

Two pounds filberts, grated (weighed with shells), 1 pound 
powdered sugar, whites of 4 eggs ; stir sugar and eggs for 20 
minutes, then add nuts, roll in hand into small balls. Bake 
in a slow oven ; make a frosting of powdered sugar and milk 
and spread a little on top when baked. — Mrs. Piepho. 

Nut Drops. 
Four cups sugar, 4 eggs, 4 cup nuts, 2 cups flour, drop 
them with a spoon and bake in slow oven. — Miss L. Gansz. 

Nut Wafers. 
Cream 'well together ^ cup butter and J cup powdered 
sugar; add 1 egg well beaten, J cup flour and 1 cup finely 
chopped nuts, walnuts or hickorynuts preferred. Drop small 
spoonfulls on buttered tins and bake in a moderate oven. — Mrs. 
R. Albrecht. 

Peanut Cookies. 

Shell, remove skins and chop 1 quart of peanuts ; there 
should be one cupful. Mix and sift 2 cups flour, ^ teaspoon 
salt and J teaspoon soda, and add 1 cup brown sugar, then 
add I cup melted shortening, 1 egg well beaten, ^ cup sour 
milk, 1 teaspoon vanilla and f of the nut meats. Drop from 
tip of spoon on a well buttered sheet and sprinkle with re- 
maining nut meats. Bake in a moderate oven. — Mrs. O. A. 
Skibbe. 

Lizzie's Hermits. 

One up butter, 3 cups brown sugar, 4 tablespoons sweet 
milk, 4 eggs, 2 teaspoons soda, 2 cups currants, 1 cup dates cut 
fine, 1 cup nuts, 1 teaspoon grated nutmeg, 1 teaspoon cinna- 
mon, 1 little grated orange peel, 6 cups flour. This makes a 
large batch and keeps a long time. Drop in buttered tins some 
distance apart. — Mrs. W. C. Hinrichs. 

Rock Cookies. 

One and one-half cups of sugar, 1 cup butter, 3 eggs, 1 
jg^ pound of walnuts chopped fine, | pound dates or raisins, cut 



PILGRIM COOK BOOK 95 

fine, 1 teaspoon of soda dissolved in 1 tablespoon of warm 
water, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon 
allspice, about 2 cups flour. Mix all together and drop on 
tins. — Mrs. E. Koretke. 

Russian Rock Cookies. 

One cup butter, 1 cup granulated sugar, | cup brown sugar, 
1 teaspoon soda dissolved in | cup warm water, 3 eggs, broken 
in, one at a time, 1 teaspoon cinnamon, 1 teaspoon allspice, 3 
cups flour, 1 package dates, f pound shelled walnuts, 1 pound 
peanuts and 1 package raisins chopped. Drop from teaspoon. 
— Mrs. F. Nyendorf. 

Oatmeal Cookies. 

Melt J cup butter, work in 1 cup sugar, 2 eggs beaten light, 
4 tablespoons milk, 1 level teaspoon baking soda, a pinch of 
salt, 2 cups flour, 2 cups oatmeal, 1 cup raisins dredged with 
flour. Drop on greased tins and bake. — Mrs. William Schilke. 

Oatmeal Cookies. 

One level cup brown sugar, 1 level cup shortening, 2 eggs, 
J cup milk, 2 level cups flour, ^ level teaspoon salt, 2 level 
teaspoons baking powder, 1 cup raisins, 2 cups raw rolled oats. 
Cream sugar and shortening, add eggs (well beaten), and milk. 
Measure flour after sifting, then sift again with salt and bak- 
ing powder. Beat into ^gg and sugar, add raisins (chopped 
fine), then the rolled oats. Drop by spoonfuls on a cooky 
sheet. Bake in a hot oven. — Mrs. Ehlenfeld. 

Fruit Cookies. 
Mix together 1 cup butter, 2 cups sugar, 2 cups currants 
and chopped raisins, 2 eggs, 2 tablespoons cinnamon, 1 tea- 
spoon nutmeg, 1 scant teaspoon cloves, 1 teaspoon baking soda 
dissolved in 2 tablespoons sour milk, flour enough to roll out 
and cut. 

Christmas Cookies. 
One-half pound butter, J pound lard, 1 pound brown sugar, 
1 cup white sugar, ^ pound citron, chopped real fine, 1 quart 



96 PILGRIM COOK BOOK 

molasses, 2 eggs, 1 teaspoon soda, i pound almonds, chopped 
fine. Flour enough to roll. — Mrs. E. J. Keuer. 

Christmas Cookies (Leb-Kuchen). 

One cup butter, 1 cup lard, 2 cups hot water, 1 pound brown 
sugar, 1 quart molasses, | pound citron (cut small), ^ pound 
almonds (chopped fine), 2 teaspoons baking soda, 1 nutmeg, 
2 teaspoons cinnamon, 1 teaspoon ginger, | teaspoon cloves, 
I teaspoon allspice, 3|- sieves full of flour. Let this stand 
from three days to a week, then roll and cut in diamond shape 
with one-half almond in center. — Mrs. William Schilke. 

Pepper Nuts. 

One cup sugar, 2 cups molasses, 1 cup buttermilk, 1 cup 
shortening, 1 level teaspoon soda, 1 level teaspoon ginger, ^ 
teaspoon allspice, ^ scant teaspoon black pepper, 1 level tea- 
spoon cinnamon, J teaspoon salt, 2 eggs. Enough flour to 
handle. — Mrs. Rausch. 

Pepper Nuts. 

Two pounds white sugar, 8 eggs, 1 tablespoon ground cin- 
namon, 1 tablespoon allspice, 1 tablespoon cloves (ground), 
nutmeg, 1 ounce of citron cut fine, and ^ pound almonds 
blanched and chopped, a pinch of soda dissolved in a little 
hot water and flour enough to make a good stiff dough. Roll 
out and cut with a small round cutter. This dough must be 
prepared the night before. Bake in a medium oven. — Mrs. 
F. C. Kramer. 

Pepper Nuts. 

One-half pound butter, i pound lard, f pound brown 
sugar, f pound granulated sugar, 1 pint syrup, J pound 
almonds, J pound each of candied lemon, orange and citron, 1 
egg, -J lemon, ^ grated nutmeg, 1 teaspoon each of anise seed, 
mace, allspice, cloves and cinnamon, 10 cents worth of carda- 
mon, 1 teaspoon baking soda dissolved in 2 teaspoons brandy, 
J pint water, flour enough to roll. — Mrs. Bertha Hass. 



PILGRIM COOK BOOK 97 



Pepper Nuts or Christmas Cookies. 

Four eggs, 2 pounds light brown sugar, 2 cans Karo corn 
syrup, i cup molasses, 1 cup suet, IJ cups lard, 5 cents 
worth cardamon seed, about the same amount of anise seed, 
crushed salt to taste. Melt the lard and suet and allow to 
cool till it begins to harden ; do not heat syrup, mix all cold 
as possible. Three teaspoons baking powder and 3 teaspoons 
baking soda dissolved in hot water; add enough flour and 
knead until it does not stick to the hands. Let stand over 
night, roll out and cut; bake in a hot oven. — Mrs. W. Jacobs. 

Springerlies. 

One pound flour, 1 pound powdered sugar, 4 eggs; butter 
size of an Qgg, 2 teaspoons baking powder. Roll out thin, 
cut out and let lay over night. Spread anise seed in pans 
before putting in cookies and bake very slowly. — Mrs. H. 
England. 

Cinnamon Stars. 

Whites of 6 eggs, 1 pound pulverized sugar, grated rind of 
i lemon, ^ teaspoon ground cinnamon, 1 pound almonds 
(grated with the peel or put through meat chopper) ; beat the 
w^hites of eggs to a stiff froth, add the sugar and the lemon 
rind and beat again constantly for 15 minutes. To this mix- 
ture add the ground cinnamon and put aside -J of this 
amount (to be used later for coating). To the quantity remain- 
ing add the grated almonds. Roll out and cut with cookie cut- 
ter in star shapes. Place in baking tin and spread each star 
lightly with a little of the mixture that was put aside before. 
The whole secret of making a success of these delicious cakes 
lies in the baking. Have the oven quite cool in the beginning. 
Turn the pan several times and when the cookies appear a pale 
white then close the oven door and turn on the gas to permit 
the cookies to bake to a tan shade. — Marie Doederlein. 



98 PILGRIM COOK BOOK 



Small Cakes 



Almond Squares. 

One cup sugar, 3 Qgg yolks, J cup tepid water, 1 heaping 
cup flour, 1 scant teaspoon baking powder, lastly the beaten 
whites of 3 eggs. When cool cut into squares. 

Frosting: Cream 1 cup butter, adding gradually as much 
confectionery sugar as it will take, 1 tablespoon cream, 1 
dessert spoon vanilla. Ice squares on all sides and roll in 
almonds which have been blanched, browned and grated. — 
Elizabeth Hass. 

"Brownies." 

Two eggs, i cup butter, 1 cup sugar, 2 squares bitter choco- 
late (melted), 1 cup chopped nuts, 1 cup flour, 1 teaspoon 
vanilla. Mix ingredients together and then spread in buttered 
pans about -J inch thick. Bake about 30 minutes; (this will 
fall). Cut in squares. — Mrs. E. Perch. 

Cocoanut Cakes. 

Two teaspoons shredded cocoanut, 2 eggs, J cup butter, 
J cup sugar, 1 cup flour, 1 teaspoon baking powder, and 1 
teaspoon vanilla extract. Beat the butter and sugar to a 
cream ; add the eggs, well beaten ; sift in the flour and baking 
powder and add the cocoanut and extract. Bake in muffin 
pans in a moderate oven about 15 minutes. Frost the top. — 
Mrs. Albrecht. 

Cocoanut Drops. 

One cup sugar, ^ cup water. Boil to a thread; stir into 2 
Qgg whites. Thicken with cocoanut. Flavor. Put in oven 
few minutes to brown. — Mrs. O. A. Skibbe. 

Cocoanut Macaroons. 

Two eggs beaten separately, 1 cup sugar, 2 cups oatmeal, 1 
cup cocoanut, i teaspoon salt, 1 tablespoon of melted butter, 
flavor with vanilla or almond. Bake like drop cakes.^ — Mrs. 
J. Semmbow. 



PILGRIM COOK BOOK 99 

Cup Cakes. 

Eight tablespoons butter or lard, 1 cup sugar, 2 eggs, 1 cup 
sour milk, 2 cups flour, 2| teaspoons salt, 1 teaspoon vanilla, 

1 teaspoon soda, cream sugar and butter, add beaten egg 
yolks, then milk and flour. Fold in stiffly beaten egg whites. 
— Mrs. F. Nyendorf. 

Date Bars. 

One cup sugar, 3 eggs, 1 cup flour, few grains of salt, 1 
heaping teaspoon baking powder, 1 cup walnuts cut, 1 pound 
dates cut. Beat egg yolks with sugar until creamy ; mix flour, 
baking powder and salt, add nuts and dates. Beat egg whites 
stiff and stir in. Bake in a shallow pan for 30 minutes. 
When cool, cut in bars and roll in powdered sugar. — Mrs. W. 
J. Keuer. 

Date Tarts. 

One-half pound sugar, ^ pound dates (after stones are 
removed), | pound almonds (not blanched), 3 eggs, bread 
crumbs. Beat sugar and yolks to a cream, add dates and 
almonds, which have been mixed thoroughly, then the beaten 
whites, little vanilla. Roll with hands in bread crumbs, bake 
in moderate oven, let in pans till cold. — Mrs. Louise M. La- 
frentz. 

Kisses. 

To the whites of 2 eggs add J cup granulated sugar and 
beat J hour, then cut up some dates and stir in, and bake in a 
very slow oven. Drop on tins, but do not grease the tins. 
If you should want more, take 4 eggs and 1 cup of sugar and 
beat 1 hour.^Mrs. Piepho. 

"Kisses." 

One cup corn flakes, 1 cup powdered sugar, 1 cup cocoanut, 

2 eggs (whites). Mix corn flakes, powdered sugar and cocoa- 
nut together with beaten whites of eggs. Bake until light 
brown. — Mrs. E. Ferch. 



100 PILGRIM COOK BOOK 



Small Spice Cakes. 

To 1 cup of molasses add 1 teaspoon soda dissolved in a 
cup of boiling water, 2 tablespoons melted butter, 1 teaspoon 
powdered cinnamon, J teaspoon cloves, J teaspoon mace, J 
teaspoon salt and 3 cups flour. Beat until smooth and bake 
in gem pans in a moderate oven. — Mrs. Albrecht. 

Cream Puffs. 

One-half cup butter, 1 cup boiling water, 1 cup flour, 4 eggs. 
Place butter and water in saucepan, on range, as soon as it 
boils, add flour all at once until well mixed. Stir until it 
forms a ball and leaves the sides of pan. Set off to cool (not 
cold) add 1 egg, beat 5 minutes, another egg and beat 5 min- 
utes and so on until eggs are all used up in batter. Drop 
mixture on oiled shallow pan, bake in moderate oven 40 or 50 
minutes. When cool make incision and fill with whipped 
cream or cream filling. (This should make 15 puffs.) — Mrs. 
A. Emde. 



Cake Icings and Fillings 

Boiled Icing for Cake. 

Boil together 1 cup granulated sugar and J cup water 
without stirring until it threads quickly when lifted with a 
spoon ; turn this hot mixture slowly into the white of 1 egg 
which has been beaten to a stiff froth, beat while turning on 
the hot liquid ; continue to beat until stiff enough to spread ; 
add i teaspoon any preferred extract. If the sugar has cooked 
too much it will grain ; then it may be made smooth by beating 
in a little boiling water; a teaspoonful at a time. — Mrs. A. J. 
Koehneke. 

Butter Cream Icing and Filling. 

One pound powdered sugar, ^ cup butter, 1 teaspoon van- 
illa, cream. Mix sugar and butter and beat thoroughly, then 
the cream until it spreads. — Mrs. Graser. 



PILGRIM COOK BOOK 101 

Butter Cream Filling and Frosting. 

Beat together 2 heaping tablespoons butter, 6 heaping 
tablespoons powdered sugar, and 1 tablespoon cream or milk. 
Beat until light then add ^ teaspoon baking powder and 
vanilla. — Mrs. O. Braun. 

Chocolate Frosting. 
One cup confectioner's sugar, 2 tablespoons butter, ^ tea- 
spoon vanilla, 2 teaspoons cocoa, 2 tablespoons cold black cof- 
fee. — Mrs. O. T. Lachmann. 

Maple Icing. 

One and one-half cups powdered sugar, ^ teaspoon maple- 
ine flavor, J teaspoon butter, 2 tablespoons hot milk. — Mrs. H. 
England. 

Strawberry Whip. 

Take 1 pint strawberries, 1 cup sugar, and the white of 1 
egg. Beat all together until stiff. Serve on jello or cake. 
— Mrs. Chas. Hemler. 

Apple Filling. 

Peel and grate 4 good cooking apples, add J cup sugar, 1 
egg yolk, juice of I lemon. Beat together and cook about 10 
minutes. If not thick enough add 1 scant teaspoon cornstarch 
dissolved in water. — Mrs. Klipp. 

Boston Filling. 
Boil 1 cup sugar with 1 cup water till it threads, then beat 
in the stiffly beaten whites of 2 eggs. Chop 6 figs, 6 mara- 
schino cherries or more, 2 tablespoons walnuts, and stir into 
the mixture and spread. — Flora Hemler. 

Caramel Filling. 

Two cups brown sugar, 1 teaspoon flour (rub well in 
sugar), butter size of walnut, J cup cream. Boil altogether 
until waxy. Flavor with vanilla. — Mrs. Hunt. 



102 PILGRIM COOK BOOK 

Cocoa Filling. 
One cup confectionery sugar, 1 teaspoon vanilla, 1 tea- 
spoon cocoa, 1 tablespoon boiled milk. Stir all well together ; 
double the amount if not quite enough. — Mrs. Klipp. 

Cocoanut Filling. 

One cup boiling milk, 3 rolled crackers, the yolks of 2 eggs, 
4 tablespoons sugar, a pinch of salt; cook a few minutes until 
thick, remove from fire, add 1 cup cocoanut and a few drops 
of almond oil. 

Lemon Filling. 

1 cup sugar, 2 tablespoons flour, 1 egg, 1 lemon (juice and 
grated rind), 1 piece butter, 1 cup water. Add flour to sugar 
and mix, then add in egg, lemon, butter and water, and boil 
until thick. — Mrs. W. J. Keuer. 

Mocha Filling. 

Two cups powdered sugar, 1 cup sweet butter, 2 table- 
spoons cocoa, 4 tablespoons hot coffee, 1 teaspoon vanilla. — 
Flora Hemler. 

Nut Filling. 

One cup milk, J cup granulated sugar, small piece butter, 
yolk of 1 egg, cup chopped walnuts, cornstarch, vanilla. Let 
the milk, sugar, butter and egg come to a boil, thicken with 
cornstarch, add the walnuts, flavor with vanilla. Spread be- 
tween the layers. If a plain custard filling is desired, omit 
nuts. — Mrs. Theo. Doering. 

Pineapple Filling. 

About IJ cups to i cup pineapples, shredded and the 
juice, add ^ cup sugar and 1 teaspoon pineapple extract. Boil 
and thicken with a little cornstarch dissolved in water; boil 
about 10 minutes. — Mrs. Klipp. 

Tutti Frutti Filling. 

Make a boiled frosting and when cool add -J pound al- 
monds and a scant i cup raisins (chopped fine) ; add a little 
citron sliced thin. Spread at once. — Mrs. H. A. Zorn. 



PILGRIM COOK BOOK 103 



Cakes 



Almond Cake. 

One cup sugar, scant i cup butter creamed together, add 
yolks of 3 eggs well beaten, 1 cup flour with J teaspoon bak- 
ing powder and lastly beaten whites of eggs. Spread about 1 
inch of dough in square tin, then put on a layer of split al- 
monds, brown side up. Sift pulverized sugar over top as 
soon as taken out of oven. — Mrs. F. Nyendorf. 

Bitter Almond Cake. 

One pound sugar, IJ pounds flour, f pounds butter, whites 
of 8 eggs, 1 cup milk, 2 teaspoons baking powder, 1 teaspoon 
almond extract. Bake in loaf tins about an hour, moderate 
oven. — Mrs. Schwoerer. 

Apple Fruit Cake. 

Two cups dried apples soaked over night and boil down in 
2 cups of molasses. Add 1 cup of shortening, -J cup of coffee, 
2 eggs, 1 cup sugar, J cup sour cream, level tablespoon of 
soda, 2 teaspoons baking powder, 4 cups flour, spices to suit 
taste, a little salt. — Mrs. G. Rausch. 

* Apple Sauce Cake. 

One and one-half cups brown sugar, ^ cup butter, 2 eggs, 
1 cup apple sauce (not sweetened), 1 teaspoon soda, J tea- 
spoon cinnamon, ^ teaspoon cloves, 1 cup raisins, 2 cups 
flour, J cup nuts may be added. Bake in loaf tin about 1 hour 
in slow oven. 

Frosting: One cup brown sugar, 3 tablespoons milk, 1 
tablespoon butter; cook until it forms a ball in cold water. — 
Mrs. Piepho. 

Angel Cake. 

Whites of 8 large or 9 medium eggs, IJ cups granulated 
sugar, 1 cup Swansdown cake flour, ^ teaspoon cream of 
tartar, a pinch of salt added to eggs before whipping, flavor 
to taste. Sift, measure and set aside sugar and flour; whip 



104 PILGRIM COOK BOOK 



eggs to foam, add cream of tartar, and whip until very stiff; 
add sugar and fold in (always using a spoon to mix cakes 
with) then flavor and fold in, then flour and fold in lightly 
through. Put in a moderate oven at once. Will bake in about 
25 minutes. It should not take longer, as baking too long 
dries out moisture and makes them tough and dry. Put in 
oven too hot for butter cakes and not hot enough for bis- 
cuits. If the cake is properly mixed, it will rise above pan. 
When it is done it begins to shrink ; let it shrink back to level 
of pan. Watch this stage carefully and when it shrinks back 
to level of pan, take out of oven and invert immediately, rest 
on center tube, let hang until perfectly cold, then cut cake 
loose from around sides and center tube. Knock back slide, 
insert knife and cut loose from the bottom ; turn out. This 
must be put in pan that has never been greased. — Mrs. Al- 
brecht. 

Blitz-Kuchen. 

One cup sugar, J cup butter, 3 eggs beaten separately, J 
cup milk, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon 
vanilla. Put almonds, sugar and cinnamon on top. Bake in 
3 long pans and cut while hot. — Mrs. F. W. Seeglitz. 

Bride's Cake. 

One scant cup butter, 3 cups sugar, 1 cup milk, 12 egg 
whites, 1 cup cornstarch, 3 cups sifted flour, 3 tablespoons bak- 
ing powder, flavoring to taste. Cream butter, add sugar and 
cream again, alternate with milk and flour; add baking pow- 
der mixed with cornstarch, lastly the stiffly beaten whites. 
Bake in a moderate oven 2 hours, the exact time will depend 
on the thickness of the loaf. — Mrs. Albrecht. 

Burnt Caramel Cake. 
Cream | cup butter, add 1^ cups granulated sugar gradu- 
ally, the yolks of 2 eggs well beaten; add slowly 1 cup cold 
water, then IJ cups flour; beat well. After this add 3 table- 
spoons of the burnt sugar, 1 teaspoon vanilla, another cup of 
flour; beat again, then add 2 teaspoons of baking powder, 



PILGRIM COOK BOOK 105 

lastly the well beaten whites of 2 eggs. Bake in 3 layers and 
put together with boiled icing flavored with 3 tablespoons of 
the burnt caramel and 1 teaspoon vanilla. 

To burn the sugar: -J cup granulated sugar in skillet, 
stirred constantly over the fire. It will soften, then melt and 
finally become liquid, until it throws off an intense smoke. 
Have ready i cup boiling water ; remove sugar from fire, pour 
water into it, stir quickly, and set back on the fire to boil till 
about as thick as molasses. — Mrs. Koehneke. 

"Cherry Cake.'* 

One and one-half cups sugar, J cup butter, 1 cup milk, J cup 
nuts, J cup marachino cherries, 1 pinch salt, 1 J cups flour sifted 
three times, ^ cup flour with two teaspoons baking powder, 
flavor with vanilla, 4 whites of eggs beaten to a stiff froth, 
fold in with other ingredients. — Mrs. E. Ferch. 

Citron Cake. 
Two cups sugar, 6 eggs, ^ pound butter, 2 cups flour, 1 cup 
ground nuts (walnuts preferred), 1 cup citron and orange peel 
ground, | cup milk, 1 teaspoon baking powder. — Mrs. H. G. 
Thoms. 

Cocoanut Sandwich. 

One cup flour, | cup sugar, 1 teaspoon baking powder, 1 
tgg, butter size of an tgg. Cream butter, add sugar, and egg 
well beaten, then add flour and baking powder sifted together. 
Beat well, bake in a layer. When done split open and put 
lemon cream between. Icing and cocoanut on top. — Mrs. O. 
Braun. 

Vanilla Cocoanut Loaf. 

One cup sugar, J cup butter, ^ cup milk, beat 3 eggs seper- 
ately, add another J cup milk, 1 teaspoon vanilla, J of a small 
package of cocoanut, IJ cups flour, 2 teaspoons baking powder, 
^ teaspoon soda. Medium oven. — Elsie Rauschert. 

Coffee Cake. 

Two cups light brown sugar, 1 cup butter, 1 cup syrup, 
1 cup strong coffee, 4 eggs, 1 teaspoon saleratus (baking soda). 



106 PILGRIM COOK BOOK 

2 teaspoons cinnamon, 2 teaspoons cloves, 1 teaspoon grated 
nutmeg, 1 pound raisins, 1 pound currants and 4 cups flour. — 
Mrs. Albrecht. 

Cornstarch Cake. 

One cup sugar, J cup butter, J cup sweet milk, -J cup 
cornstarch, 1 cup flour, whites of 6 eggs, a little vanilla, 2 
teaspoons baking powder. Cream butter and sugar together, 
then add milk, then cornstarch and then flour with baking 
powder. Lastly the 6 beaten whites. — Mrs. Albrecht. 

French Cream Cake. 

One cup sugar, 3 eggs beaten well, 1^ cups flour, 2 tea- 
spoons baking powder, 3 tablespoons cold water. Bake in two 
tins. Split cake with knife and fill with following cream : 
1 pint milk, 1 egg yolk, 2 tablespoons cornstarch ; boil until 
stiff. Mrs. M. Brockman. 

Sweet Cream Cake. 
Ten cent bottle cream, 3 eggs, 1 cup sugar, pinch of salt, 1^ 
cups flour, 1 heaping teaspoon baking powder, 1 teaspoon van- 
illa. Mix well and bake in a form tin in a slow oven. 

Date Cake. 

Two eggs, f cup sugar, ^ cup flour, ^ teaspoon baking pow- 
der, 1 cup chopped walnuts, 1 cup dates, cut lengthwise. Do 
not grease pan. Bake J hour slowly. Serve with whipped 
cream. — Mrs. J. H. Kalte. 

Date Cake. 

One and one-half cups butter, IJ cups sugar, 2 large or 3 
small eggs, 1 cup sour milk, 1 teaspoon baking soda, 1 package 
dates cut in small pieces, 1 cup walnuts chopped fine, 2 large 
cups flour, 1 teaspoon vanilla and a pinch of salt. Mix butter 
and sugar, add eggs, nuts, dates and vanilla Add sour milk 
in which soda has been dissolved, then flour and salt. Bake 
in long narrow tins, about 45 minutes in moderate oven. — 
Mrs. W. H. Mampe. 



PILGRIM COOK BOOK 107 

French Date Cake. 

Beat the yolks of 6 eggs with 2 cups sugar, then add the 
beaten whites of eggs. Beat well ; add 2 cups flour, 2 tea- 
spoons baking powder, J pound nuts, 1 pound dates. Cut 
dates and nuts. Flour both well, then add to batter. Bake 
J hour in coffee cake tins. This makes two cakes. — Mrs. W. 
C. Hinrichs. 

Daisy Cake. 

Beat together 1 cup sugar and 4 Qgg yolks until very light, 
stir in J pound butter which has been creamed, and then add 1 
gill of water mixed with 3 teaspoons cream, 1 teaspoon vanil- 
la, about li cups flour sifted with 2 level teaspoons baking 
powder. The dough should not be too stiff. Bake in 2 lay- 
ers. These form the yellow part. For the white part cream 
together -J cup butter and IJ cups sugar, add 1 cup luke warm 
water and 2J cups flour sifted with 2 teaspoons baking powder. 
Beat hard, then add the juice and rind of 1 lemon and the 
stiffly beaten whites of 4 eggs. Bake in layers. Put to- 
gether with a boiled icing filling, alternating yellow and white 
layers. Use the same icing on top covering it with grated 
orange peel — when this icing is cold, form a daisy on it of 
white boiled icing using a pastry tube. — Mrs. A. Weith. 

Economy Cake. 

One cup water, 1 cup sugar, 1 cup raisins, 1 teaspoon lard, 
^ teaspoon cloves, 1 teaspoon cinnamon. Mix and boil 4 
minutes, let cool 4 minutes. Add 2 cups flour, 1 teaspoon soda 
dissolved in J cup warm water, a pinch of salt, nuts if de- 
sired. Bake in loaf. — Elsie Rauschert. 

Feather Cake. 

One and one-quarter cups sugar, J cup butter, ^ cup 
water, 4 eggs, 2^ cups flour, 2 teaspoons baking powder. 
Flavor to taste. Cream butter and sugar, add beaten yolks, 
water, and beaten whites of eggs, then add flour and flavoring 
and stir hard. Bake in slow oven, either in loaf or layers. 
— Mrs. G. C. Hass. 



108 PILGRIM COOK BOOK 

Fruit Cake. 

One cup seedless raisins, 1 cup dates stoned, each chopped 
fine, i cup butter, 1 cup water. Let boil 5 minutes, cool, and 
add 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon cloves, ^ 
teaspoon salt, 1 level teaspoon baking powder, 1 teaspoon 
lemon extract, 2 cups flour. Bake in loaf cake pan in a slow 
oven for 45 minutes. — Mrs. Wm. Fredericks. 

My Christmas Fruit Cake. 
One pound brown sugar, 1 pound butter, 8 eggs, 1 pound 
large dark raisins, 1 pound sultana raisins, 1 pound currants, 
1 pound cirton, ^ pound figs, 4 apples, 1 tablespoon molasses, 
1 cup sour milk, 1 teaspoon soda, 1 teaspoon each of spices, 1 
cup good brandy, 1^ pounds Swansdown cake flour, 2 tea- 
spoons baking powder. Bake about 2 hours. — Mrs. O. A. 
Skibbe. 

Fruit Cake. 

Two and one-half cups sugar, | cup butter, 4 eggs, 2^ 
cups milk, 1 teaspoon vanilla, a little salt, 1 cup citron, 2 cups 
seedless raisins, 2 cups seeded raisins, 1 cup almonds (chopped 
fine), J teaspoon nutmeg, 1 teaspoon each of ginger and 
cloves, 1 wineglass each of wine and brandy, 4 teaspoons bak- 
ing powder, 5^ to 6 cups flour. Bake IJ to 2 hours. Test 
with straw. — Mrs. Graser. 

Fruit Cake. 

One pound flour, 1 pound sugar, | pound butter, 2 pounds 
seeded raisins, 2 pounds currants, 1 pound citron, i cup 
brandy, 8 or 10 eggs, 1 teaspoon mace, 2 teaspoons cinnamon, 
allspice and nutmeg, 1 teaspoon cloves, 1 tablespoon soda dis- 
solved in J cup cold coffee, salt to taste. Stir the butter and 
sugar to a cream, then the whites and yolks beaten separately, 
the flour gradually, brandy, spices, lastly the fruit, which 
should be mixed with part flour. — Hattie Guelzow. 

Fruit Cake. 
One cup sugar, 2 cups flour, J teaspoon nutmeg, ^ tea- 
spoon cloves, i teaspoon allspice, 1 teaspoon vanilla, 1 table- 



PILGRIM COOK BOOK 109 



spoon cinnamon. Mix dry ingredients together, then add 1 
wineglass wine, IJ cups sponge, J cup melted butter, ^ cup 
milk (warm), 1 teaspoon baking soda. Mix and add 1 pound 
raisins, 1 pound currants, ^ cup chopped nuts, a few chopped 
cherries (candied), a little citron, lemon peel and orange peel 
chopped in small pieces. Add 3 eggs, beating the whites to a 
stiff froth. Let it rise 1 hour and bake 1 hour. — Mrs. P. 
Weissbrodt. 

White Fruit Cake. 

One cup butter, 2 cups sugar, 1 cup milk, 2^ cups flour, 7 
egg w^hites, 2 teaspoons baking powder, 1 pound seedless rai- 
sins bleached, 1 pound figs, J pound walnuts, ^ pound citron, 
1 pound cocoanut. Bake 2 hours. — Mrs. M. Brockman. 

Ginger Cake. 

One cup New Orleans molasses, i cup lard, i cup sour 
milk or buttermilk, 1 egg, salt to taste, 2 level teaspoons soda, 

1 teaspoon cinnamon, J teaspoon .ginger, 2 cups sifted flour. 
Bake in 2 layers and use white frosting. — Mrs. Chas. Hemler. 

Gold Cake. 

Yolks of 8 large or 9 small eggs, IJ cups granulated sugar, 
f cup butter, f cup water, 2^ cups Swansdown cake flour, 

2 heaping teaspoons baking powder, flavoring. Sift flour once, 
then measure, add baking powder and sift three times; cream 
butter and sugar thoroughly ; add flavor, water, then flour, then 
stir very hard. Put in a slow oven at once. — Mrs. Albrecht. 

Graham Cracker Cake. 

One cup sugar, ^ cup butter, 2 eggs (well beaten sepa- 
rately), 1 cup milk, 1 cup graham crackers rolled fine, 1 cup 
flour, 2 teaspoons baking powder and 1 teaspoon vanilla. 

Filling: One-third of a cup sugar, 1 cup milk, yolk of 1 
egg, 1 teaspoon cornstarch, juice of | lemon and 1 cup walnut 
meats, added last. Boil in double boiler until thick. 

Frosting : White of 1 egg, 1 cup confectioners' sugar, but- 
ter size of a walnut. Do not beat white of egg separately, but 
beat all together until nice and creamy. — Mrs. Wm. Ehlenfeld. 



no PILGRIM COOK BOOK 

Graham Cracker Cake. 

Two tablespoons butter, 1 cup sugar, 4 eggs (or less) 
separated, ^ cup shredded cocoanut or nut meats, 1 cup milk, 

2 cups rolled graham crackers, 2 teaspoons baking powder, 
vanilla. Cream butter and sugar, add yolks of eggs and milk. 
Mix cocoanut, baking powder and graham crackers rolled fine, 
and stir into butter mixture. Lastly, fold in beaten whites of 
eggs. Bake in 2 layers in a moderate oven. Cover with but- 
ter frosting, using lemon flavor, and sprinkle with fresh or 
desicated cocoanut, put through food grinder. — Clare L. 
Kemnitz. 

Ice Cream Cake. 

Beat the whites of 10 eggs very stiff, add gradually IJ 
cups powdered sugar and 1 cup flour and a heaping teaspoon 
of cream of tartar mixed thoroughly into the flour before sift- 
ing it. Bake in jelly pans or layers. Be careful not to let mix- 
ture warm before putting into pans. 

Filling: One-half pint sweet cream brought to boiling 
point, 1 teaspoon cornstarch dissolved in a little milk, yolks of 

3 eggs beaten and 1 tablespoon powdered sugar. While still 
warm add i pound chopped almonds and fill layers with the 
warm mixture. Insert halved almonds on top of cake. Does 
not necessarily have to be frosted. This is a delicious cake. — 
M. Doederlein. 

Jam Cake. 

One cup sugar, J cup butter, f cup strawberry jam, ^ 
cup sour milk, 1 teaspoon baking soda, 3 eggs, 2 cups flour, 
1 teaspoon cinnamon, J teaspoon nutmeg. Cream butter and 
sugar, add beaten yolks, jam, sour milk mixed with the soda 
flour and spices, then the beaten whites of the eggs. — Mrs. 
G. C. Hass. 

Delicious Jelly Roll. 

Take 3 eggs, 1 cup flour, 1 teaspoonful baking powder, 1 
cup sugar, 1 teaspoonful vanilla. Bake in good size square 
pan. When done, place on wet towel, spread with jelly or 
jam and roll carefully. — Mrs. Anna A. Jaekel. 



PILGRIM COOK BOOK 111 



Layer Cake. 

One-half cup butter, 1 cup sugar, 2 eggs, 2 level cups flour, 
2 teaspoons baking powder, § cup cold water. Flavor to taste. 
— Mrs. J. Rausch. 

Sour Milk Layer Cake. 

Cream If cups of sugar with ^ cup of butter, add 3 eggs 
and beat the batter hard. Stir in a cup of sour milk into which 
a generous pinch of baking soda has been beaten. Last of all, 
whip in lightly 3 level cups of flour that has been sifted with 
2 teaspoons of baking powder. Bake in three layers and put 
together with any kind of icing or filling. — Mrs. J. Rausch. 

Loaf Cake. 

Three eggs, whites — yolks beaten separately, whites added 
last, 1 cup sugar, J cup butter, § cup milk, 2 cups flour, 1 tea- 
spoon baking powder. — Mrs. Semmlow. 

Fairy Loaf Cake. 

Four eggs beaten separately, IJ cups sugar, | cup butter, 
i cup sweet milk, 2^ cups flour, 1 teaspoon cream tartar, scant 
J teaspoon baking soda, and flavor to taste. Sift flour once, 
then measure, add soda, and sift three times. Cream butter 
and sugar thoroughly, beat yolks to a very stiff froth and stir 
in, add milk, whip whites to foam, add cream of tartar and 
whip until very stiff, and add to first mixture. Then add 
flavor, then flour and stir very hard. Put in a slow oven at 
once. Will bake in 30 to 50 minutes. — Mrs. F. Feig. 

Grapenuts Loaf Cake. 

One cup grapenuts, 2J cups flour, 3 eggs, 1 cup milk, -J 
cup butter, 1^ cups sugar, 2 teaspoons baking powder, 1 tea- 
spoon vanilla. Cream butter and sugar, add Ggg yolks well 
beaten, then milk and grapenuts ; beat well, fold in alternately 
the stiffly beaten whites of eggs and flour sifted with baking 
powder. Bake 35 minutes in a moderate oven. — Mrs. H. A. 
Zorn. 



112 PILGRIM COOK BOOK 

Imported Loaf Cake. 

Beat f pound butter and 7 ounces sugar 25 minutes. Add 
a pinch of salt, 7 tablespoons lukewarm milk, 5 eggs beaten 
separately, 3 level teaspoons baking powder, 14 ounces flour. 
Bake 1 hour. — Mrs. Sodeman. 

Marble Cake. 
Boil until dissolved, 1 tablespoon sugar, 1 tablespoon milk, 

1 square chocolate (grated), set to cool. Mix 1 cup sugar, ^ 
cup butter, 1 egg, 1 cup milk, 2 cups pastry flour (sifted twice), 

2 level teaspoons baking powder, flavor with vanilla. Add the 
chocolate to one half of the dough, drop one large spoonful of 
the chocolate mixture then one of the other mixture and so on. 
For second layer drop the dark on the light and the light on 
the dark mixture. Bake in well buttered pan in a moderate 
oven. This makes a loaf or small layer cake. — Mrs. Mamie 
Gruhn. 

Inexpensive Marble Cake. 
Cream -J cup shortening with 1 cup sugar ; add a pinch of 
salt, the well beaten white of 2 eggs, 1 cup milk, and 2 cups 
flour sifted twice with 2 tablespoons baking powder. When 
the dough is well mixed, put half of it in another bowl for 
the white part of the cake. Then add to what is left, 2 scant 
teaspoons each of cinnamon, cloves and allspice, this making 
the dark part of the batter. Drop the dark and light mix- 
tures alternately by the spoonful into a well greased floured 
cake tin. — Mrs. Anna A. Jaekel. 

"Nut Cake." 

Two cups sugar, 1 cup milk, § cup butter, 3 cups sifted 
flour, 3 eggs, 2 teaspoons baking powder, 1 cup nuts. Cream 
butter and sugar, add yolks of eggs, milk, then baking powder 
and flour, and chopped nuts. Lastly add whites of eggs 
beaten to a stiff froth. Bake about 45 minutes in a medium 
oven. — Mrs. E. Ferch. 



PILGRIM COOK BOOK 113 

Hickory Nut Cake. 

One-half cup butter, 1 cup sugar, whites of 3 eggs, J cup 
milk, IJ cups flour, | cup chopped hickory, walnut or pecan 
meats, 1 teaspoon cream of tartar, J teaspoon soda dissolved 
in 1 teaspoon milk. Cream the butter well with sugar, stir 
in the whites beaten stiff and beat until light and smooth ; 
add milk and flour, alternately and continue stirring; add nuts, 
stir, then sprinkle the cream of tartar over the mixture and 
lastly stir in the soda dissoved in 1 teaspoon milk. Beat again 
and then place in well buttered and slightly floured loaf pan 
and bake in a moderate oven. — Mrs. O. A. Kleppish. 

Maple-nut Cake. 
One-third cup shortening, 1 cup brown sugar, J cup milk, 1^ 
cups flour, 2 teaspoons baking powder, 2 eggs, 1 teaspoon vanil- 
la, 1 cup chopped nuts, J teaspoon salt. Cream shortening and 
sugar, add yolks of eggs and milk. Beat well, then add flour, 
salt and baking powder. Fold in beaten whites of eggs last. 
Bake in loaf about 35 to 45 minutes. — Mrs. H. England. 

Whipped Cream Nut Cake. 

Cream 1 cup sugar with 2 tablespoons of lard, or butter 
substitute, add yolks of 2 eggs, 1 teaspoon vanilla, f cup sweet 
milk, 2 cups flour sifted with 2 teaspoons baking powder, a 
pinch of salt, ^ cup finely chopped nuts and the beaten whites 
of 2 eggs. 

Filling: One bottle cream whipped, 1 tablespoon confec- 
tioners' sugar, J cup chopped nuts. — Elsie Rauschert. 

Orange Cake. 

One-half cup butter, 2 cups sugar, 4 egg yolks, the juice 
and grated peel of 1 large orange and a cup of cold water and 
3 cups flour, the whites of the 2 eggs beaten stiff, 2 heaping 
teaspoons baking powder. 

Frosting: Into the whites of eggs beat 2 cups powdered 
sugar and when smooth and white flavor with orange juice and 
a few drops of lemon and grated peel of orange. Spread on 
cake. — Mrs. Piepho. 



114 PILGRIM COOK BOOK 

Plain Cake. 
One-half cup butter, 1 cup sugar, 2 eggs, 1 cup sour milk, 
1 teaspoon soda, 1 cup raisins, 2J cups flour, 1 teaspoon cin- 
namon, ^ teaspoon cloves. Cream butter and sugar ; add well 
beaten eggs. Dissolve soda in 2 teaspoons cold water, and 
beat it into the sour milk. Combine the mixtures, add spices 
and flour gradually. Cut raisins and add. Bake 45 minutes 
in a slow oven. This mixture makes 1 loaf. — Mrs. Ehlenfeld. 

Plain One Egg Cake. 

Cream good 1 cup of sugar, 1 tablespoon of butter, then 
add the yolk of 1 egg. Sift 2 cups of flour and 2 level tea- 
spoons of baking powder several times. Take 1 cup of milk 
and gradually add the milk and flour to the above mixture. 
Add any flavoring. Fold in the stiffly beaten white of an Qgg. 
Have oven real hot when you put the cake in, then turn low. 
Bake about 20 minutes. This can be baked as loaf, layer or 
cup cake and varied by adding either currants, raisins, figs, 
dates, nuts, cocoanut or chocolate. — Mrs. A. J. Lottes. 

Pork Cake. 

One pound fat salt pork chopped fine dissolved in 1 pint 
boiling water, 3 cups brown sugar, 1^ cups molasses and 
syrup mixed, 1 pound raisins (light seedless), 1 pound raisins 
(dark seedless), 2 tablespoons cinnamon, -J teaspoon cloves, 
1 teaspoon baking soda, 2 teaspoons cream of tartar, 1 nutmeg, 
7 cups flour, 5 cents citron, 15 cents shelled walnuts, 10 cents 
figs, 10 cents dates ; citron, nuts, figs, dates chopped fine. Mix 
all together and bake 2J hours in moderate oven. This makes 
three cakes. If desired, ^ cup brandy may be added. — Mrs. E. 
Koretke. 

Pork Cake. 

One pound of fresh salt pork, chopped, | pint of boiling 
water, 1 cup molasses, 2 cups brown sugar, 3 eggs, 1 teaspoon 
soda mixed with flour, 1 teaspoon cinnamon, 1 teaspoon cloves, 
1 teaspoon nutmeg, 1 pound raisins, 1 pound currants, 1 
pound nuts, 1 pound dates, citron, 2^ cups flour. Bake in slow 
oven 1^ hours. — Mrs. R. Baur. 



PILGRIM COOK BOOK 115 

Half-Pound Cake. 

One cup butter, H cups powdered sugar, ^ cup milk, 2 cups 
flour, 2 teaspoons baking powder, 4 eggs. Cream butter and 
sugar, add well beaten yolks, then milk and flour, and finally 
the stiffly beaten whites and baking powder. Bake in a 
moderate oven until light brown. — Mrs. A. Braun. 

Pound Cake. 
Cream 1 cup of butter and 1 cup of sugar, add 4 eggs beaten 
separately, then 1 cup milk, 2 cups flour, 2 teaspoons baking 
powder. The longer the butter and sugar are beaten the better 
the cake. — ^Mrs. M. C. Kretchmer. 

Pound Cake or Almond Loaf. 

Three-fourths of a pound of butter (scant), f pound sugar, 
4 eggs (yolks and whites beaten separately), J pound flour, 
sifted well with J pound cornstarch, J pound almonds (chopped 
fine). Flavor to suit. Frost the cake and use some of the 
almonds whole to ornament the top. Cream, butter and sugar, 
add yolks that have been beaten well, next flour and corn- 
starch and almonds, lastly the beaten whites. Beat the cake 
for about J hour, until light. Bake in moderate oven for 1 
hour. — Mrs. A. Streger. 

Pound Cake. 

Wash and drain ^ pound butter. Beat it with the hand 
until it is quite creamy, then add i pound sugar. Beat it until 
it is like the lightest and whitest hard sauce ; then add 1 egg, 
beat it until it is quite incorporated, then add another and beat 
again, and so on until 5 eggs are used. Take great care that 
each Qgg is incorporated before the next is added. This re- 
quires from three to five minutes beating between each egg, 
according to how vigorous or slow your strokes are. The 
success of the cake depends on sufficient beating. When eggs, 
sugar and butter look like thick, yellow cream, add gradually a 
small sherry glass of wine or brandy and ^ wine glass of rose 
water. Mix well together, then sift into the ingredients | 
pound of the finest flour well dried and very slightly warmed, 



116 PILGRIM COOK BOOK 

to which J saltspoon of salt has been added. Line a round 
cake pan (with upright sides) with buttered paper neatly 
fitted, and pour the batter into it and sift powdered sugar over 
the surface. Bake this cake 1^ hours in a very slow oven. 
Lay a cardboard over the top for the first hour, which may then 
be removed and the cake allowed to brown slowly. In turning, 
be very careful not to shake or jar it. — Mrs. Albrecht. 

Prince Albert Cake. 
One cup sugar, | cup butter, 1 egg, 1 cup milk, 1 teaspoon 
soda, scant 2 cups flour, 1 teaspoon cinnamon, J teaspoon 
cloves, i cup chopped raisins. — M. Hemler. 

Prune Cake. 

One cup sugar, ^ cup butter, 2 cups flour, 1 cup sour milk, 
3 eggs, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 
cup prunes (chopped fine), 10 cents worth of walnuts (chopped 
fine). — Mrs. William Blanchard. 

Southern Cake. 

Three-quarter cup raisins, } cup dates, j cup nuts, 1 tea- 
spoon baking soda dissolved in 1 cup boiling water, pour on 
fruit and let cool, i cup butter, 1^ cup sugar, 1 teaspoon vanilla, 
2 eggs well beaten with butter and sugar, add fruit and 2 cups 
flour. — Mrs. L. Langfeld. 

Delicate Spice Cake. 

Two-thirds cup butter, § cup sugar, 2^ cups flour, 1 tgg, 
1 cup molasses, 1 cup milk, 2 teaspoons baking powder, 1 table- 
spoon mixed ground spice, pinch salt, 1 cup raisins. Beat egg, 
add sugar. Add mixed flour, baking powder and salt, spices, 
molasses and raisins. Bake in quick oven. — Mrs. C. H. Mas- 
sow. 

Eggless Spice Cake. 

One cup sugar, ^ cup butter, 1 cup sour milk, 2 cups flour, 
i teaspoon salt, 1 teaspoon cinnamon, J teaspoon cloves, J 
teaspoon nutmeg, 1 cup chopped nuts or raisins. — Mrs. Semm- 
low. 



PILGRIM COOK BOOK 117 

Sponge Cake. 

Yolks of 3 eggs well beaten, add 1 cup sugar and beat very- 
hard, add 4 tablespoons cold water, 1 cup flour sifted with 1 
teaspoon baking powder, ^ teaspoon vanilla and ^ teaspoon 
lemon, beat 2 minutes, then add beaten whites of 3 eggs. 
Bake in slow oven about 30 minutes. — Mrs. G. C. Hass. 

Sponge Cake. 

Beat yolks of 2 eggs light, beat whites of 2 eggs light. 
Add i cup flour and 1 teaspoon baking powder and a pinch 
of salt. Do not grease tins. Bake in moderate oven ; flavor 
to suit. — Mrs. G. H. Rausch. 

Hot Water Sponge Cake. 

Beat yolks of 4 eggs until light and thick, add gradually | 
cup sugar and continue beating. Then add 4 tablespoons hot 
water, i teaspoon almond extract. Beat whites stiff with 
pinch of salt, add | cup sugar, 1 teaspoon cream of tartar and 
beat again. Add to the first mixture, beating all of the time, 
then fold in 1 cup flour with 1 teaspoon baking powder. Sift 
flour and sugar 5 times. Bake in ungreased pan J hour. — 
Mrs. F. Nyendorf. 

Prize Hot Water Sponge Cake. 

Yolks of 5 eggs beaten light, 1 cup granulated sugar, 4 
tablespoons hot water, 1 cup of flour, 1 teaspoon baking pow- 
der, 1 teaspoon vanilla, whites of eggs beaten stiff, sift sugar 
and flour 5 times. Bake from 45 minutes to 1 hour in a slow 
oven. — ^^Mrs. R. Baur. 

Loaf Sponge Cake. 

Four eggs, 2 cups sugar, 1 cup boiling water, 2f cups 
flour, IJ teaspoons baking powder, ^ teaspoon lemon extract. 
Beat the yolks of the eggs very light, beat in gradually the 
sugar. Add the beaten whites of the eggs and boiling water. 
Beat in very lightly the flour and baking powder well sifted 
together. Flavor. Bake in a loaf pan in moderate oven. — 
Mrs. C. H. Massow. 



118 PILGRIM COOK BOOK 

Cornstarch Sponge Cake. 
Four eggs, IJ cups sugar, J cups boiling water, 2 cups 
flour, 3 teaspoons baking powder, 1 teaspoon cornstarch. Beat 
eggs and sugar 20 minutes, then add boiHng water, flour, bak- 
ing powder, and cornstarch. Bake in layers or loaf. — Miss 
Helen Wollerman. 

Potato Flour Sponge Cake. 
Six eggs beaten separately, 1 cup sugar (J the sugar beaten 
with the yolks and ^ with the whites), f cup potato flour, 1 
teaspoon baking powder. — Mrs. M. Brockman. 

Olinda's Sunshine Cake. 
One good cup flour, 6 eggs, 1 good cup sugar sifted 3 or 4 
times. Beat the yolks of the eggs to a cream. Beat whites 
very stiff, and add 1 level teaspoon cream of tartar, before quite 
finished beating. Add the sugar, then the yolks of eggs, 1 
teaspoon vanilla, then fold in flour. Bake in very slow oven 
30 to 45 minutes. — Mrs. C. Feig. ^ 

"Raisin Cake." 

One cup brown sugar, ^ cup butter, 1 cup raisins (ground), 
1 cup boiling water, 1^ cup nuts, 1^ cup flour, 1 egg (not sepa- 
rated), 1 teaspoon baking soda. Mix together and bake in a 
loaf about 30 to 45 minutes in a medium oven. — Mrs. E. Ferch, 

Scripture Cake. 

Judges 5,25 1 cup 

1 Kings 4, 22 3J cups 

Jeremiah 6, 20 2 cups 

1 Samuel 30, 12 2 cups 

Matthew 10, 42 1 cup 

1 Samuel 25, 18 1 cup 

Genesis 43, 11 1 cup 

Isaiah 10, 14 6 

Leviticus 23, 17 2 teaspoons 

2 Chronicles 9, 9 

Psalms 19, 10 1 teaspoon 

Judges 9, 13 1 glass 

Season to taste. Directions in Numbers 11, 18. — Mrs. H. A. 
Zorn. 



PILGRIM COOK BOOK 119 

Washington Cake. 
One cup butter, 3 cups brown sugar, 1 cup milk, 4 eggs, 1 
cup raisins, 1 teaspoon each of cinnamon, allspice and cloves, 
3 cups flour, 2 teaspoons baking powder. — Miss G. Jacobs. 

Watermelon Cake. 

One cup sugar, -J cup butter, whites of 3 eggs stiffly beaten 
added last, J cup sweet milk, 2 cups flour, 1 teaspoon vanilla, 
1 teaspoon baking powder. Pour one-third of this batter into 
another dish and add 1 teaspoon of liquid cochineal or enough 
red sugar to color, and a handful of seeded raisins. Bake in 
a round loaf with the pink in the center. Ice with green frost- 
ing. — Flora Hemler. 



Chocolate Cakes 

Chocolate Cake. 

Cream | cup butter and 1^ cups sugar, add 4 yolks of 
eggs beaten. Two squares chocolate dissolved in 5 table- 
spoons boiling water, ^ cup milk. If cups flour, 1 heap- 
ing teaspoon baking powder. Lastly add beaten whites of 
eggs. Bake in three layers. Use butter cream filling. 

Chocolate Frosting : Two squares chocolate, 4 tablespoons 
hot water 2 tablespoons butter, ^ cup sugar, -J cup milk, which 
should be added after the above ingredients have been dis- 
solved over hot water. Cook until consistency of thick cream. 
Remove from stove and beat until thick enough to spread. — 
Mrs. M. E. Guelzow. 

Chocolate Cake. 

One-third cup butter, 1 cup sugar, J teaspoon salt, J cup 
grated chocolate, 3 eggs, ^ cup milk, 3 teaspoons baking pow- 
der, 1 teaspoon vanilla, -J cup nuts, ^ cup raisins, 1 J tablespoons 
fruit juice, 2^ cups flour. Add whites of eggs last. Bake in 
loaf about 45 minutes in moderate oven. — Mrs. W. C. Hinrichs. 



120 PILGRIM COOK BOOK 

Black Chocolate Cake. 

Put in double boiler 1 egg yolk, J cup cold water, J cup 
sugar, J cake chocolate ; when thickened add 2 teaspoons 
vanilla, and set aside. Beat together 1 cup sugar, | cup but- 
ter, and 2 eggs, add | cup sour milk, 1 teaspoon soda, 2 cups 
flour. Stir the two mixtures together and bake in layers or 
loaf. — Miss Helen WoUerman. 

Eggless Chocolate Cake. 

One and one-third cups brown sugar, 4 tablespoons butter, 
1 cup sour milk, 1 teaspoon soda, J teaspoon cream of tartar, 
i cup cocoa. If cups flour, 1 teaspoon vanilla. Cream the 
butter, add th^ sugar and mix thoroughly. Mix and sift 
the dry ingredients. Add the dry ingredients and the liquid 
alternately to the butter mixture. Flavor with vanilla. Bake 
in a moderate oven about 20 minutes. — Mrs. A. J. Koehneke. 

Devil Cake. 

One cup brown sugar, 1 bar German sweet chocolate 
(grated), 1 teaspoon vanilla, ^ cup water; cook this to a syrup. 
Add 1 cup brown sugar, J cup butter, 3 eggs, ^ cup milk, 2 
cups flour, 2 teaspoons baking powder. Bake in layers and 
use cream or butter filling. — Mrs. Sodeman. 

Devil's Food Cake. 

Half a cup of grated chocolate, i cup sweet milk | cup 
brown sugar. Boil together until as thick as cream, then let 
it cool ; mix a cup of brown sugar with a half a cup of butter. 
Add 2 beaten eggs, § of a cup of milk and vanilla flavoring. 
Mix well, beat in the boiled mixture and add 2 cups of flour 
sifted well with 2 teaspoons baking powder. Bake in layers. 
Put together with a boiled icing. — Mrs. Ehlenfeld. 

Fudge Cake. 
One cup sugar, f cup butter, 3 eggs, 1 cup milk, 2^ cups 
flour, 1 heaping teaspoon baking powder, J cup chocolate, i 
cup walnuts (broken up coarsley) ; cream the butter and sugar 



PILGRIM COOK BOOK 121 



together, add the cup of milk and then stir in Ughtly the flour, 
in which the heaping spoon of baking powder has been sifted. 
Then stir in the chocolate which has been dissolved by plac- 
ing in a cup and setting in hot water. Add the nuts and lastly 
the eggs, which should be beaten, whites and yolks separately. 
Fudge Frosting: One and one-half tablespoons butter, J 
cup unsweetened powdered cocoa, IJ cups confectioners' sugar, 
a few grains salt, J cup milk, little vanilla. Melt butter, add 
cocoa, sugar, salt and milk. Heat to boiling point and boil 
about 8 minutes. Remove from fire and beat until creamy. 
Add vanilla and pour over cake to depth of J inch. — Mrs. 
Albrecht. 

Ice Cream Cake. 

Cream ^ cup butter and 1 cup sugar, then the well beaten 
yolks of 2 eggs ; 1 cup milk sift 1^ cups flour with 2 leyel 
teaspoons baking powder and 2 teaspoons cocoa. Add the stiff 
whites of 2 eggs. Use butter cream filling. — Clara Steging. 

Mahogany Cake. 

Part 1 : One-half cup of sw^eet milk, ^ cup of bitter choco- 
late ; boil^ together until thick, then set aside. Part 2 : One 
and one-half cups sugar, ^ cup butter, ^ cup milk 3 eggs, 
2 cups flour, 1 teaspoon soda dissolved in a little hot water. 
Mix Part 2 thoroughly, then stir in Part 1. Turn in tins. 
Bake slowly. Use butter cream filling. — Mrs. Piepho. 

French Pastry Cake. 

Two cups sugar, ^ cup butter, 3 yolks of eggs, J teaspoon 
baking soda dissolved in J cup sour milk or cream, J cup 
cocoa dissolved in J cup boiling coffee or water, let it cool ; 
2 cups of flour, 3 beaten whites of eggs, flavor, if desired. 

Filling : Three cups powdered sugar, 6 tablespoons cocoa, 
6 tablespoons butter, 6 tablespoons coffee or water boiling. — 
Miss J. Villna. 

Potato Cake. 



Two cups sugar, f cup butter, J cup chocolate melted, 



cup milk, 2J cups flour, 1 cup mashed potatoes, 2 eggs, 2 tea- 



122 PILGRIM COOK BOOK 

spoons baking powder. Cream butter and sugar, beat in eggs, 
add chocolate, milk, potatoes, then the flour sifted 3 times, 
and baking powder. Beat until light. — Mrs. O. Braun. 

Potato Cake. 

One cup butter, 2 cups sugar, 4 eggs, 1 cup hot mashed po- 
tatoes, i cup sweet milk, 5 cents walnuts chopped fine, 1 table- 
spoon vanilla, 1 teaspoon cinnamon, 1 teaspoon nutmeg, i tea- 
spoon cloves, 4 tablsepoons melted bitter chocolate, 2 cups 
flour, 2 teaspoons baking powder and a pinch of salt. Bake in 
layers. — Mrs. E. Koretke. 

Potato Cake. 

Two cups sugar, 1 cup butter 4 eggs, ^ cup chopped al- 
monds, 2 tablespoons grated chocolate, 1 cup grated raw po- 
tato 2J cups flour, 1 lemon peel, 2 teaspoons baking powder, 
■J teaspoon allspice, ^ teaspoon cinnamon. Bake in a slow oven 
for about f of an hour. — Mrs. W. R. Ahrens. 

Spanish Bun Cake. 

One and one-fourth cups brown sugar, J cup butter, J cup 
sour ceam, IJ cups flour, J cup raisins, 2 eggs, 1 teaspoon soda, 
1 teaspoon vanilla, nutmeg to taste. Use butter cream filling. — 
Mrs. Willian Schilke. 

Tutti Frutti 

One cup sugar, -J cup butter, 1 tgg, i cup chopped walnuts, 
■J cup chopped dates, 2 small squares bitter chocolate (melted), 
IJ cups flour, 1 cup sour milk, 1 teaspoon baking soda dis- 
solved in 1 tablespoon vinegar. — Mrs, E. Moeller. 

Pastry Flour. 

Five pounds fiour, 2 pounds cornstarch sifted 5 times. — 
Mrs. Semmlow. 



PILGRIM COOK BOOK 123 



Torten 



Almond Torte. 

Nine eggs, f pound sugar, 1 teaspoon vanilla, ^ cup flour, 
1 small teaspoon baking powder, f poung grated almonds. 
Beat the yolks of eggs with the sugar until light and creamy, 
add vanilla, flour, baking powder sifted with flour. Then 
beat the whites of the eggs until stiff and add grated almonds. 
Bake from 40 to 50 minutes in a moderate oven. — Mrs M. C. 
Kretchmer. 

Apple Sauce Torte. 
A delicious cake that requires no baking. 

Stew 6 large apples, as for apple sauce, using very little 
water, the sauce should be thick, brown 6 cups of crumbs from 
toast or zwieback nicely in butter or lard. Press a layer of 
crumbs in a cake tin, add a layer of apple sauce, then another 
layer of crumbs ; continue until crumbs and sauce are used. 
Allow cake to stand several hours, then cut and serve with 
whipped cream. — Mrs. Eichelkraut. 

"Blaetter Torte." 

One cup butter, 3 tablespoons sugar, 2 yolks of eggs, 2 
cups flour, 1 teaspoon baking powder. Cream butter, sugar, 
flour and baking powder, then add the yolks of two ^ggs. 
Line Spring Form Pan with the above mixture. Take a 
large can of shredded pineapple, boil and thicken juice with 
cornstarch and add a little sugar. Put in pan and bake 20 
minutes. 

Beat whites of five eggs to a stiff froth, and add J pound 
powdered sugar and ^ pound of chopped almonds; mix and 
spread on top. Then bake 20 twenty more minutes — Mrs. 
Ferch. 

Blitz Torte. 

One-half cup butter, ^ cup sugar, 1 cup flour, 4 tgg yolks, 
3 to 5 tablespoons milk, 1 teaspoon baking powder. Spread in 
two deep layer tins. Beat whites of 4 eggs, add 1 cup pow- 
dered or granulated sugar, a little baking powder, and spread 



124 PILGRIM COOK BOOK 

this over dough, then sprinkle with J pound chopped almonds. 
Bake in a medium oven 20 to 25 minutes : test with a straw. 
Fill with a custard made of 1 Qgg, 1 cup milk, 1 tablespoon 
sugar and cornstarch to thicken. — Mrs. Chas. Storbcck, 

Bread Torte. 

To 9 eggs, beaten well and separately, add IJ cups sugar; 
to I pound ground sweet almonds add 2 cups bread crumbs, 
1 teaspoon cinnamon, 1 teaspoon baking powder. Add this to 
the eggs and sugar. Bake in three layers from 15 to 20 min- 
utes, fill with a cream filling. Let one cup of milk come to a 
boil then add yolks of 2 eggs, beaten with | cups sugar, add 
3 scant teaspoons cornstarch mixed with a little milk. Cook 
until it thickens, stirring all the time. When cool add van- 
illa. — Mrs. Jacobs. 

Rye Bread Torte. 

Six eggs, 1 cup sugar, 1 cup grated and sifted rye bread, 
J teaspoon cinnamon J cup chopped walnuts, a little grated 
lemon peel, -J wine glass wine. Beat the yolks and sugar 
20 minutes, then add the cinnamon, grated lemon peel, wine, 
the grated and sifted rye bread and last the egg whites. Bake 
45 minutes. — Helen WoUerman. 

Cinnamon Torte. 

Four tablespoons melted butter, 6 tablespoons sugar,* 4 
tablespoons milk, 1 cup flour, 4 yolks of eggs, 1 teaspoon 
baking powder. Bake in spring form. 

Custard : Two yolks of eggs, 1 cup milk, 2 tablespoons 
sugar, 2 level teaspoons cornstarch, 1 teaspoon vanilla. Boil 
until thick and let cool, then put on cake. On top of custard 
put stiff beaten whites of 6 eggs, to which add 9 level table- 
spoons sugar, i teaspoon cinnamon, 1 teaspoon vanilla, J pound 
chopped almonds. Bake 20 minutes more in slow oven. — 
Mrs. H. G. Tischer. 

Cherry Torte. 
Make a dough of ^ pound lard, J pound butter, 4 table- 
spoons sugar, 2 teaspoons cinnamon, 2 egg yolks, J pound 



PILGRIM COOK BOOK 125 

flour, J teaspoon baking powder. Work like a pie crust and 
place in a form with straight sides, bringing dough well up 
on sides of form. Fill with following custard : 4 eggs, f cup 
sugar, I cup milk, 1 quart cherries drained of juice. Bake f 
to 1 hour and serve with whipped cream. — Mrs. A. Piepho. 

Date Torte. 

Two eggs beaten light, add 1 cup sugar, beat well, 1 cup 
walnuts, 1 cup dates chopped, 3 tablespoons flour, 1 teaspoon 
baking powder. Bake in square tin Cover with white icing. 
— Mrs. F. Nyendorf. 

Farina Torte. 

Five or 6 yolks of eggs, 1 good cup sugar, | cup toast 
rolled fine, whites of eggs (stiff), J cup of Farina with 2 tea- 
spoons baking powder, J pound chopped walnuts. Bake in 
2 layers in hot oven for 10 minutes. Whipped cream frost- 
ing and filling. — Mrs. Albrecht. 

French Torte. 
Mix ^ cup butter, 3 heaping tablespoons sugar, 2 cups 
flour, 1 whole egg and 2 egg yolks and 1 teaspoon baking pow- 
der into a dough and spread in a spring form. Spread straw- 
berry jam on top of dough' and put the following on top : -J 
pound almonds peeled and chopped, J pound powdered sugar, 
6 egg whites well beaten, and 1 grated lemon rind. Bake 
slowly 1 hour. — Mrs. H. G. Tischer. 

Graham Torte. 

Cream 1 tablespoon butter with IJ cups sugar, 2 eggs well 
beaten, 1 cup sour milk in which has been dissolved 1 tea- 
spoon soda, 34 graham crackers, which have been rolled or 
ground to crumbs, 1 teaspoon vanilla. — Mrs. Edw. J. Keuer. 

Hazelnut Torte. 

Eight eggs, 2 cups hazelnuts, ground fine (measure before 
grinding), 1 pint powdered sugar, 1 teaspoon baking powder, 
grated rind of 1 lemon. Beat yolks of eggs until thick, add 
sugar after grating rind of lemon on same, then add nuts 



126 • PILGRIM COOK BOOK 

with baking powder mixed through them, and last whites of 
eggs beaten stiff. Bake 40 minutes in moderate oven. Served 
with whipped cream or fruit it is very good. — Hrs. H. W. 
Bruedigam. 

Himmel's Torte. 
One-half pound butter, J pound sugar, 3 egg yolks, ^ 
pound flour, 1 teaspoon baking powder. Bake in three layers. 
When cold spread layers with currant jelly, then with the fol- 
lowing cream : ^ pint sour cream, 2 tablespoons sugar, juice 
of 1 lemon, vanilla, 2 tablespoons flour, 2 egg yolks. Boil till 
this is thick. Ice cake with 3 beaten egg whites, powdered 
sugar, J pound chopped almonds and a little cinnamon. Beat 
well and spread on top. — Mrs. H. G. Tischer. 

Hot Lemonade Torte. 

Yolks of 6 eggs, 1^ cups sugar, 1 grated lemon rind, 1^ 
cups bread crumbs or 2 cups cracker meal, J teaspoon baking 
powder, j^ teaspoon cinnamon, ^ pound almonds (chopped), 
and the well beaten whites of 6 eggs folded in last. Bake 1 
hour and when done pour ^ cup hot lemonade over cake with 
a teaspoon. — Mrs. E. A. Bierdemann. 

Krumble Torte. 

Six eggs beaten separately, 2 cups sugar, J pound walnut 
meats cut, ^ pound dates cut, 1 cup bread crumbs, 1 teaspoon 
baking powder. Bake in 2 tins. After baked, break in small 
pieces and pour over it whipped cream, which has been sweet- 
ened. Bake from 35 to 45 minutes. Mrs. E. J. Keuer. 

Poppy Seed Torte. 

Eight eggs (whites added last), J pound powdered sugar, 
i pound raisins (seedless), J pound currants, J pound walnuts 
(chopped), I pound poppy seed, 1 teaspoon cinnamon, J tea- 
spoon cloves, a little baking powder, grated rind of 1 lemon. 
Put raisins and currants through chopper, bake 1 hour or 
more if necessary. Must stand 1 day before cutting. Very 
good. — Clara A. Spangenberg. 



PILGRIM COOK BOOK 127 

Potato Torte. 

Six eggs, i cup potatoes, grated, | cup rye bread, grated, 1 
cup sugar, J wine glass wine or brandy, a little citron, allspice 
and almonds chopped, a little baking powder. Bake | hour. — 
Clara A. Spangenberg. 

Prune Torte. 
Line the sides and bottom of a deep baking dish with 
pastry and fill the bottom with soaked, pitted and stewed 
prunes ; sprinkle over them sugar to sweeten, mixed with a 
tablespoon flour and bake. When thickened slightly, pour 
over the prunes the yolks of 3 eggs beaten with -J cup milk and 
i cup each of cake crumbs and sugar. Bake until custard is 
set ; spread with whites of eggs beaten stiff with 3 tablespoons 
sugar, flavor, and brown. — Mrs. H. Berger. 

Sand Torte. 

Stir i pound butter until smooth, then add the yolks of 6 
eggs ; then add -J pound sugar, J pound cornstarch and rind 
of lemon. Stir 15 to 20 minutes. Mix a little cornstarch with 
1 teaspoon baking powder, beat the whites and add. — Mrs. 
Jacobs. 

Sand Torte. 

One pound unsalted butter, 1 pound powdered sugar, 9 
large eggs, 2 cups sour cream, 1 lemon, rind and juice, 1 pound 
rice flour, 2 cups flour, 2 small teaspoons baking powder. 
Cream butter and sugar, add eggs then alternately the rice 
flour, cream, juice and rind of 1 lemon and finally the flour 
with baking powder. Stir ^ hour, place into a spring form, 
bake in moderate oven. — Johanna Kretchmer. 

Schaum Torte. 

Whites of 6 or 7 eggs, 2 cups sugar (granulated, sifted), 1 
tablespoon vinegar, 1 tablespoon vanilla. Beat whites of eggs 
to a stiff froth, add sugar, vinegar and vanilla. Beat this -J 
hour. Bake in a spring form IJ hours, slow oven. When 
done turn oft' gas and leave cake in the oven a quarter of an 
hour longer. Bake day before using; leave in tin. When 



128 PILGRIM COOK BOOK 

ready to serve take out of tin and put fresh or canned fruit 
on top and whipped cream over fruit. Grease pan with but- 
ter. — Mrs. M. C. Kretchmer. 



Ice Cream and Beverages 

Ice Cream. 
One quart milk, 1 quart cream, 4 eggs, whites beaten stiff, 
2 cups sugar and vanilla to taste. Pack and freeze. — Olga T. 
Bohnsack. 

Vanilla Ice Cream. 
One quart whipping cream, 1 cup sugar, 2 eggs well beaten, 
flavor with vanilla. Freeze. — Mrs. F. Nyendorf. 

Angel Parfait. 

One pint cream, ^ cup water, ^ cup sugar, 3 tgg whites, 
1 cup English walnuts or 1 cup candied cherries. Boil sugar 
and water until it threads, then remove from fire and stir it 
into the beaten Qgg whites ; beat well and flavor. When cold 
gently stir in the cream which has been beaten stiff, add 
chopped nuts or cherries. Pack in ice and salt 4 hours ; do 
not turn the freezer. One-half cherries and one-half walnuts 
makes a delicious substitute for 1 whole cup of either. Fine. 
— Mrs. William Bohnsack. 

Lemon Ice. 

Four cups hot water, J cup cold water, 2 cups sugar, ^ cup 
lemon juice, i tablespoon gelatine, 1 tablespoon yellow rind. 
Dissolve gelatine in cold water for 10 minutes. Boil sugar and 
hot water; after it begins to boil add the gelatine and lemon 
rind. Pour into mixing bowl and set in pan of ice water ; when 
cold add the lemon juice, strain and freeze. — Elsa Rauschert. 

Lemon Sherbert. 
One quart milk, 1 pint sugar, juice of 4 large lemons. 
Flavor with lemon extract, pineapple or any other fruit may 
be used. Freeze. — Mrs. F. Nyendorf. 



PILGRIM COOK BOOK 129 



Pineapple Ice. 

One can Pineapple (grated), 2 cups sugar, juice of 4 
lemons, 1 pint of water, whites of 1, 2 or 4 eggs, mix and 
freeze. — Mrs. R. Baur. 

Pineapple Milk Sherbert. 

Four cups milk, 1| cups sugar, 2 cups grated pineapple, ^ 
cup lemon juice. Mix the pineapple, lemon juice and sugar. 
Add the milk. Then freeze. — Mrs. F. Nyendorf. 

Strawberry Ice. 

One quart mashed strawberries, 1^ pints of water, enough 
sugar to sweeten, about 1 cup, juice of 2 lemons. Freeze. — 
Mrs. R. Baur. 

Grape Nectar. 

One pint grape juice, juice of 1 orange, 2 lemons, J cup 
sugar, 1 pint water. Mix and serve ice cold, garnishing with 
sliced lemon. — Mrs. Chas. Hemler. 

Punch. 

Two cups sugar, 2 cups water, thin yellow rind (lemon and 
orange). Cook together for 5 minutes and strain. One box 
strawberries, wash, mash and strain through coarse sieve. 
Add i cup sugar, 1 pineapple grated, 6 lemons, 1 or 2 oranges, 
I cup strong tea, 4 cups water, cracked ice for serving. This 
serve 25 people or 25 sherbert cups. — Lydia H. Bohnsack. 

Gluehwein. 

One pint good red wine, 1 cup sugar, 1 cinnamon stick, 6 
cloves and the thinly peeled rind of 1 lemon. Let this come 
to a boil. Serve while hot. — Marie Doederlein. 

Flaxseed Lemonade. 

Into 1 quart boiling water, stir ^ cup whole flaxseed, add 
the juice of 2 lemons and sweeten to taste. Let this come to a 
boil. Put in tightl}^ covered receptacle jar for two hours, 
when it is ready to drink either hot or cold. This is excellent 
for colds. 



130 PILGRIM COOK BOOK 

Good Cough Syrup. 
Five cent cherry wood bark ground and soaked in 1 pint 
of water over night. In the morning strain and add 5 cents 
rock candy 5 cent stick licorice chopped fine, and boil until 
thick like syrup. Dose — 1 teaspoon every hour. — Mrs. H. 
England. 

Jams 

Apricot Jam. 

One basket apricots, 5 cups sugar, ^ pint pineapple or 1 cup. 
Wash and cut apricots and pour on sugar and let stand over 
night. Then add cut pineapple and cook until thick. — Mrs. 
F. Nyendorf. 

Blackberry Jam. 

Boil 4 cups of rhubarb until tender; add 8 pints of black- 
berries, boil 10 minutes longer, add 6 pints of sugar. Boil 20 
minutes and when cool seal in glass jars. — Mrs. Kramer. 

Carrot Jam. 

Three pounds carrots, 3 oranges, 1 lemon, 5 peaches and a 
little ginger root. Run carrots and peaches through a shred- 
der. Grate the rind of a lemon and of one of the oranges. 
Add juice of lemon with the oranges and peaches. Weigh and 
add as much sugar as you have fruit. Boil over a slow fire 
for 1 hour. — Mrs. A. Steging. 

Carrot Marmalade. 

Four cupfuls of grated raw carrots, 2 cupfuls of sugar, 4 
tablespoonfuls of lemon juice and a scant teaspoonful of salt. 
Wash and scrape the carrots, grate or put through a food 
chopper. Put in a preserving kettle with 2 cupfuls of water 
and boil slowly for J hour, by which length of time the water 
will have boiled away. Add the sugar and boil or simmer 
slowly for 1 hour; add lemon juice and salt. Stir often. Pour 
into sterilized glasses and cover with paraffin. — Mrs. A. Steg- 
ing. 



PILGRIM COOK BOOK 131 

Heavenly Jam. 

One basket of blue grapes, 3 oranges, 1 lemon, 3 pounds 
sugar, 1 pound seeded raisins ; slip the skins off the grapes, 
put the pulp in kettle, keep from burning, a few minutes sim- 
mering will make the seed come out, .put through colander 
to remove seeds, then add skins. Squeeze juice from oranges 
and put through meat grinder with peel, add raisins and 
sugar. Mix all together and cook 20 minutes. — Mrs. A. 
Piepho. 

Orange Marmalade. 
Select 1 orange and 1 lemon with a thin skin. Cut in slices 
and then in cubes. To this add 6 cups of water. Let stand 
over night. Next morning boil 20 minutes ; measure liquid 
and to 1 cup of mixture add 1 cup of sugar. Boil evenly for 
i hour, or until it jells. This will make 8 medium sized glasses. 
— Mrs. Albrecht. 

Pear Conserve. 

Five pounds pears, 1 quart cranberries, rind of 1 orange, 
par boiled twice, juice of 2 oranges. Put all through food 
grinder add 4 pounds of sugar and let stand over night. Next 
morning boil 45 minutes to 1 hour, and put in tumblers or 
jars. When cold cover with parafine and put away to keep. 
— Clare L. Kemnitz. 

Pineapple and Strawberry Jam. 

One pineapple cut up fine, 3 boxes of strawberries ; boil to- 
gether 15 minutes, add 3 pounds sugar and boil 20 minutes 
longer. Put in glasses and when cold seal. — Mrs. F. C. 
Kramer. 

Plum Conserve. 

One basket California blue plums, seeded and put through 
the meat mill, 4 pounds sugar, 1 pound nut meats (pecans), 
juice of 3 lemons and 4 oranges and the rind; 2 oranges put 
through the meat mill. Boil 40 minutes, stirring to keep from 
burning. — Mrs. C. B. Moellering. 



132 PILGRIM COOK BOOK 

Raspberry Jam. 

Four boxes red raspberries 2 quarts rhubarb, cut fine. Cook 
rhubarb to a pulp without water. Mash berries and add to the 
rhubarb then cook ^ hour. Now add 2^ quarts sugar and 
cook 5 minutes. — Mrs. Ed. Pierce. 

Rhubarb Conserve. 

Five pounds rhubarb, 5 cups sugar, 1 pound figs, 1 pound 
raisins, 1 pound nuts, juice of 2 lemons. Boil 15 minutes. — 
Mrs. R. J. Frank. 

Rhubarb Marmalade. 

Three pounds of rhubarb, 3 oranges, 3 pounds of sugar ; cut 
rhubarb fine, add i of sugar, let stand over night ; in the morn- 
ing cook 20 minutes, then add the chopped oranges and the 
peel of 1 orange. Mix all together and cook ^ hour. — Mrs. A. 
Piepho. 

Strav^^berry Jam. 

Take 2 quarts berries at a time, pick and wash ; use an 
equal amount of sugar and berries (judging by looks). Boil 
20 minutes. — Mrs. John C. Koebel. 

Strawberry Preserve. 
Four cups of strawberries, 3 cups of sugar, 1 cup of water. 
Cook berries and water 19 minutes, add sugar and boil 3 
minutes or a little longer. Seal in sterilized jars. Use pint 
jars, and be careful to have good rubbers. — Mrs. C. Feig. 

Elderberry and Grape Jelly. 
Use i of ripe grapes and f of ripe elderberries, have all the 
stems out, put them in a sauce pan, and place over the fire 
and let them cook slowly until tender enough to yield all their 
juice freely, then put it into a jelly bag and let drain until all 
the juice is out. Then for each pint of juice add 1 pint of 
granulated sugar. Boil the sugar and juice together and stir 
until the sugar is dissolved. Continue the boiling until a little 
of the jelly (cooled) stiffens on a saucer and when it is partly 
cool pour it into the jelly moulds and when cold cover with 
brandied paper to keep out the air. — Mrs. Albrecht. 



PILGRIM COOK BOOK 133 

Grape Juice. 
One basket grapes ; cook until cooked apart, strain through 
bag then add 1 cup sugar, put back on stove to come to a boil, 
then bottle, and keep in a cool, dark place. When serving put 
about J grape juice in a glass, then fill with water. — Mrs. A. 
Piepho. 

Paradise Jelly. 

Two quarts cranberries, 15 quinces, 15 apples. Cut the 
apples and quinces without paring, add cranberries, and cover 
with water. Cook until soft, then drain through a jelly bag. 
Let juice boil 15 minutes, add sugar and boil 5 minutes longer. 
Allow 1 cup sugar to 1 cup juice. — Mrs. F. W. Seeglitz. 



Canned Fruits and Vegetables 

Canned Corn. 

Cut the corn off the cob and put only enough water with 
it to make it juicy. Cook ^ hour, then put in 2 tablespoons 
salt to each quart of corn, boil ^ hour longer and seal tight. 
When ready to use, freshen in a little water and let simmer 
about 20 minutes. Pour off the water and put on milk.| — Mrs. 
G. H. Rausch. 

Canned Corn. 

Six cups of corn cut from the cob, 1 cup water, 1 tablespoon 
salt, 1 cup sugar. Boil 20 minutes and put in jars; seal while 
hot. — Mrs. F. C. Kramer. 

Canned Rhubarb. 

Wash and peel rhubarb ; cut in about inch lengths. Put in 
double boiler with very little water. Let cook thoroughly and 
can while hot. Do not add sugar until ready to use. — Mrs. 
Theo. Doering. 

Spiced Rhubarb. 

To 2J pounds rhubarb, washed and cut into inch pieces, 
add 1 cup vinegar, 2 pounds sugar, and 1 tablespoon each of 



134 ^ PILGRIM COOK BOOK 

cinnamon and cloves. Put all into a preserving kettle and boil 
steadly for | hour. Put in jelly glasses, covering the tops with 
paraffin. 

Canned Tomato Soup. 

One peck ripe tomatoes, 2 medium onions, 3 large stalks of 
celery; cook until very soft and strain through a fine sieve. 
Put back to boil, add i cup butter, J cup sugar, ^ cup flour 
(good measure), 2 tablespoons salt, ^ teaspoon, or pinch of 
red pepper. Mix and cook until thick. Seal hot and put in 
jars. When ready to use, put on to boil, add a pinch of bak- 
ing soda and 1 quart of milk, serve. — Mrs. Marie Saul. 

Pickled Cherries. 

Pit the cherries and cover with cold white vinegar ; let 
stand 48 hours. Then drain and put in layers into jars or large 
bowl, alternating each layer with a covering of sugar. Allow 
1 cup sugar to 1 cup cherries. Let stand 1 week and stir 
twice daily with a wooden spoon. Then put in jars and seal. 
— Mrs. C. B. Moellering. 

Pickled Peaches. 

Two quarts vinegar 2 pounds sugar, 1 tablespoon whole^ 
cloves, tied in a bag, when boiling add peaches ; put 1 clove in 
each peach. Do not boil peaches too soft ; seal air tight. — Mrs. 
J. Semmlow. 

Sour Kraut. 

Twenty large heads of cabbage make 5 gallons, cut out 
core and cut fine, mix with 1 cup of salt, put several handfuls 
in jar and press good ; keep adding and pressing, cover with a 
cloth and press down so the scum will be over the cloth. It 
can be easily removed, put in a plate and heavy weight. When 
you take out sauerkraut rinse cloth and add a little water if 
necessary. — IMrs. J. Semmlow. 

The Proper Time to Can Fruits and Vegetables as They Come 

In Their Season. 

Apricots and Plums — August 10th to September 10th. 
Apples (Pippin are the best) — October 20th to November 
20th. 



PILGRIM COOK BOOK 135 

Asparagus — May 15th to July 1st. 

Beans — September 20th to October 20th. 

Lima Beans — August 20th to October 15th. 

Blueberries — July 1st to August 5th. 

Blackberries — July 15th to August 25th. 

Cauliflower — September 15th to October 25th. 

Cherries — June 15th to July 1st. 

Currants — June 10th to July 1st, 

Corn — August 15th to October 15th. 

Pineapples (Sugar loaf are the best; over ripe will not 
do)— May 10th to July 1st. 

Peaches (the late Crawford are the best) — August 20th to 
October 5th. 

Pears — August 20th to October 15th. 

Peas— May 25th to July 1st. 

Raspberries — July 1st to July 25th. 

Rhubarb— May 15th to July 1st. 

Strawberries — June 1 to June 25. 

Tomatoes — August 15th October 1st. 

Fruits and vegetables must never be canned when speckled 
or frost bitten and should always be kept in the dark and at a 
temperature of from 45 to 65 degrees. Tomatoes, strawberries 
and vegetables should be wrapped in brown paper. 



Catsup, Pickles, Etc. 

Tomato Catsup. 

To 1 peck tomatoes add 2 large onions and 1 handful salt. 
Let boil until soft, then strain through fine sieve. Put on to 
boil with 2 tablespoons white pepper and 1 grated nutmeg and 
1 pint vinegar. Let boil until thick about 3 hours. — Mrs A. 
Piepho. 

Tomato Catsup. 

Boil 1 peck of sliced, unpeeled tomatoes with 6 white onions 
and cook until so soft that they can be rubbed through a col- 
lander ; strain through a sieve and return to the fire with 3 bay 



136 PILGRIM COOK BOOK 

leaves, a tablespoon each of powdered mace, white pepper, 
cloves, sugar, salt and i tablespoon celery seed tied in a small 
cheesecloth bag. Boil for nearly 6 hours and stir frequently. 
Remove the bag of celery seed and pour in a pint of vinegar. 
Bring again to a boil and remove from fire ; when cold, bottle 
and seal. — Mrs. Albrecht. 

My Own Tomato Catsup. 

One peck of good ripe tomatoes cut or, mash, J pound 
mixed spices, tied in a thin cloth, boil about 1 hour, then 
strain and boil 2 hours with same spices. Add 1 tablespoon 
salt, 4 tablespoons ground mustard, ^ teaspoon red pepper, 1 
teaspoon paprika, ^ teaspoon ground cloves, 1^ cups sugar, 2 
cups of vinegar. Keep on stove until the last bottle is filled, 
be sure and have bottle air tight. — Mrs. J. Semmlow. 

Chili Sauce. 

Six onions, 24 ripe tomatoes, 4 green peppers, 3 small 
tablespoons salt, 9 small tablespoons sugar. Boil gently 3 
hours. — Mrs. R. J. Frank. 

Chili Sauce. 

One peck or ^ box tomatoes (red ripe), 2 cups onions, 
4 green peppers and 1 small red pepper (seeds removed). 
Grind the above in coarse food chopper. One quart vinegar, 
i cup salt, 4 cups granulated sugar, J scant teaspoon red 
pepper (ground) ; put in the above. Put the following spices 
in a bag : Three teaspoons ground cloves, 3 teaspoons ground 
cinnamon, 1 small ground nutmeg, i teaspoon ground all- 
spice, 3 teaspoons celery seed. Boil 3 hours. Put in glasses 
or bottles and seal at once. — Mrs. H. G. Thoms. 

Chili Sauce with Celery. 

Put through food chopper, 15 large ripe tomatoes, 4 large 
stalks celery, 5 large onions, 1 red pepper, add 8 tablespoons 
brown sugar, 2 tablespoons salt, 3 cups vinegar. Boil about 
2 hours. — Mrs. F. Nyendorf. 



PILGRIM COOK BOOK 137 

Chili Sauce. 

Skin 2 dozen large ripe tomatoes, add 2 green and 1 small 
red pepper, 2 large onions ; chip fine and boil until thick. Add 
2 cups vinegar, 1 tablespoon salt, 2 cups sugar, 1 teaspoon 
ginger, 1 teaspoon cloves, 1 teaspoon allspice. Boil 15 min- 
utes or longer. Bottle and seal. Very good. — ^Mrs. Marie 
Saul. 

Ripe Cucumbers. 

Leave cucumbers in salt 4 hours, after peeling and cutting, 
scoop center with silver spoon, drain in colander. Boil up in 
J vinegar and i water, drain in colander again. Take 2 
quarts water, 2 quarts vinegar, 2 quarts sugar, mustard seed. 
Boil all well. Add cucumbers ; boil them up. Can while hot. 
In one or two days pour off juice and boil up again, pour over 
cucumbers again. This is for 18 cucumbers. — Mrs. Louise 
M. Lafrentz. 

Senf Gherkins. 

Peel 1 dozen ripe cucumbers, slice and quarter, removing 
all seeds and pulp. Cover with well salted water and let 
stand over night. Rinse well, drain until dry. To 1 quart of 
vinegar add 2 cups of sugar, 1 tablespoon whole mixed spices 
in a cheesecloth bag. When boiling add cucumbers, a few at a 
time. Let come to a boil, then remove to jars; sprinkle with 
mustard seed, cover with liquid and seal. Mrs. Wm. Ehlen- 
feld. 

Cucumber Chowchow. 

One peck large green cucumbers, 4 large onions : chop 
fine; salt and let drain over night. Squeeze dry, then add 1 
pound brown sugar, 1 quart cider vinegar, 2 tablespoons celery 
seed, 2 tablespoons white mustard seed, a pinch of red pepper. 
Let come to boil and seal hot. — Mrs. Wm. Blanchard. 

Corn Relish. 

One dozen large ears of corn, 12 large white onions, 6 red 
peppers, medium size head of cabbage, 2 stalks celery, 2 cups 
sugar, I cup salt, 3 quarts vinegar, ^ pound mustard. Boil 
J hour. Can while hot. — Ella Baerwald. 



138 PILGRIM COOK BOOK 

Corn Relish. 

One dozen ears of corn, cut from cob, 8 sweet green 
peppers, 2 red peppers, 1 quart onions, 1 quart yellow cu- 
cumbers, 2 quarts ripe tomatoes, put this through food chop- 
per, except corn. Small J cup salt, 1 quart sugar, scant, 1 
quart cider vinegar, 1 ounce celery seed, 1 ounce mustard 
seed, 2 level tablespoons tumeric. Boil 40 minutes and seal 
in airtight jars. Note : 3 yellow cucumbers equal 1 quart. — 
Mrs. F. C. Kraemer. 

Corn Relish. 

Twelve large ears of corn, 1 large head of cabbage, 8 large 
onions, 3 small red peppers, 10 sweet green peppers. Remove 
seeds. Cut corn from cob, cabbage, onions and peppers fine. 
Add 3 pints of vinegar, IJ cups sugar, J cup salt. Boil about 
15 minutes, then add corn, mix 3 teaspoonful mustard with 1 
tablespoon flour, dissolve in vinegar. Boil about 15 minutes 
more. Seal while hot. You may also add J teaspoon tumeric 
if you have any. — Mrs. Semmlow. 

Dill Pickles. 

Wash and scrub medium sized green pickles, and lay 
them in fresh water over night. In the morning wipe dry, 
place in half gallon jars, alternately with layers of fresh dill, 
which has been cut in 2 inch pieces. Into each half gallon 
jar place 2 small red peppers, or J inch ring of large red pepper, 

1 large teaspoon of whole black pepper, 2medium bay leaves, 

2 slices of horseradish size of a quarter. For 18 quarts of 
pickles, cook 6 quarts water, 1 pound salt, 1 level teaspoonful 
powdered alum. Let come to a boil, add 4 cups or 1 quart 
cider or white vinegar. Fill jars of pickles with this boiling 
fluid put fresh rubber on jar and seal tight. Note: the pickles 
will go through a fermenting process and if you see bubbles 
in cans, rest assured pickles are not spoiled. Will keep 2 
years or more. — Mrs. Arthur Emde. 



PILGRIM COOK BOOK 139 

Mustard Pickles. 

Two quarts small pickles, 2 quarts small onions, 1 large 
head cauliflower ; soak in salt water over night. Put 3 quarts 
white vinegar on to boil, to this add spice bag, 1 dessert spoon 
paprika, | pound dry mustard, wet with a little vinegar, ^ 
cup flour, 1 ounce celery seed, i ounce mustard seed ; then 
add onion, pickles and cauliflower. Boil until it thickens and 
when nearly done add 1 pound browm sugar, 3 green peppers, 
3 red peppers, cut up small. Very good. — Mrs. W. A. Sass. 

Mustard Pickles. 
One quart small cucumbers, 1 quart small white onions, 1 
quart sliced green tomatoes, 1 quart cauliflower cut in pieces, 4 
green peppers cut up, 1 pint celery cut in pieces, 1 pint green 
or wax beans cut fine. Make a brine of 4 quarts water and 1 
pint salt, pour over vegetables and let stand 24 hours. Be- 
fore you add the celery and beans heat them enough to scald 
and then drain. Mix 1 cup flour, 4 tablespoons ground mus- 
tard, 1 tablespoon turmeric mixed with enough vinegar to 
make smooth, 1 cup sugar. Add enough cold vinegar to make 
2 quarts in all. Boil until it thickens, stirring all the time, 
add vegetables and let come to a good boil. Seal in glass 
jars. — Mrs. Chas. Hemler. 

Sweet Mustard Pickles. 

Select small pickles, soak in salt water over night. Dry 
each pickle and pack in jars. Make a paste of 2 teaspoons 
mustard, 1 teaspoon salt, 1^ teaspoons sugar, and cider vine- 
gar to each quart of pickles. Add this paste to enough cider 
vinegar to cover the amount of jars of pickles. Seal and put 
away. — Clare L. Kemnitz. 

Olive Oil Pickles. 

Three dozen small pickles, 8 onions, J cup white mustard, 
i cup black mustard seed, 1 tablespoon celery seed, ^ teaspoon 
red pepper, ^ cup olive oil, 1 large cup sugar. Cover with 
white vinegar. Slice onions and pickles fine, sprinkle with 



140 PILGRIM COOK BOOK 

salt and let stand over night, then drain and mix with other 
ingredients. Let stand two days, stir often and seal without 
heating. — Mrs. F. C. Kramer. 

Saratoga Pickles. 
Ten onions, 25 pickles ; slice and sprinkle salt on same and 
let stand 3 hours or over night, then drain. Bring to a boil 
1 quart vinegar, 1 pound sugar, 1 tablespoon celery seed, 1 
tablespoon ground mustard, 1 tablespoon ginger, 1 teaspoon 
turmeric. Add pickles and boil for 5 minutes. Put in jars 
and seal. — Olga T. Bohnsack. 

Sliced Pickles. 

One peck small cucumbers, 30 small onions, 4 green pep- 
pers, 2 red peppers. Slice and soak cucumbers over night in 
strong salt water, rinse good and drain in morning, chop pep- 
pers. One and one-quarter gallons vinegar, 6 cups sugar, 5 
cents turmeric, 1 tablespoon celery, small lump :alum, 10 cents 
yellow mustard seed. Boil hard for 5 minutes then add sliced cu- 
cumbers and sliced onion and let come to a boil. — Mrs. Frank. 

Picalilli. 
One-half peck green tomatoes, J peck onions, 6 stalks cel- 
ery, 1 large cabbage (all chopped fine) ; 4 tablespoons salt. 
Let stand 24 hours, then drain. Add vinegar, sugar, mixed 
spices. Boil, but not long. — Mrs. Louise M. Lafrentz. 

Picalilli. 
One peck green tomatoes, 6 large onions, 1 large head 
celery, 3 cups sugar, 1 teaspoon each cinnamon, allspice, mus- 
tard, pepper (all ground) ; 3 pints vinegar, 2 tablespoons salt. 
Chop or grind and boil 2 huors. — Mrs. O'Rourke. 

Pepper Relish. 

Two dozen green peppers, 2 dozen red peppers, 30 onions 
(medium size), 2 quarts vinegar, 3 cups sugar, 6 tablespoons 
salt. Put through food chopper; scald in hot water 5 min- 
utes. Take vinegar, sugar, salt ; let it come to a boil, add the 
above and boil 5 minutes. — Mrs. Sodemann. 



PILGRIM COOK BOOK 141 

Pepper Relish. 

One dozen large, green tomatoes, 3 or 4 green peppers, 2 
onions chopped fine, 1 tablespoon white mustard seed, 2 cups 
vinegar, J cup brown sugar. Cook all together until soft. 
Salt to taste. — Mrs. C. H. Massow. 

Relish. 

One peck green tomatoes, 1 dozen large onions, 1 solid head 
of cabbage, 1 large bunch of celery, 1 dozen green peppers, 
5 cents celery seed, 2 10 cent cans Coleman's mustard, 1 
gallon cider vinegar, 1 pound flour, IJ pounds brown sugar. 
Chop coarse ; make paste of sugar, mustard, flour and add to 
boiling vinegar. Drop all ingredients into vinegar paste and 
boil a short time. Use turmeric coloring. — Mrs. Graser. 

Tomato Relish. 

Four medium size apples, 24 ripe tomatoes, 8 medium size 
onions, 6 green peppers, 3 stalks celery, 2^ tablespoons salt, 

1 cup vinegar, 1 cup brown sugar. This makes 6 pints. Boil 
about 2 hours. — Flora Hemler. 

Cold Tomato Relish. 

Scald and skin 1 peck of ripe tomatoes. Dice them or put 
them through the meat grinder. Add 1 cup salt, and let them 
stand all night. Drain thoroughly. Add 2 cups of chopped 
onions, 6 red peppers (chopped fine), -J cup mustard seed, 

2 cups brown sugar, 1 level teaspoon cinnamon, 1 level tea- 
spoon cloves, 1 quart of vinegar. Mix well and seal in jars. — 
Mrs. G. Rausch. 

Green Tomato Pickles — Sweet. 

One peck green tomatoes sliced, sprinkle with salt sparingly 
and let stand over night, 1 dozen good sized onions sliced 
rather coarse, 6 red peppers chopped coarse, 1 cup sugar, 1 
tablespoon ground allspice, 1 tablespoon cinnamon, 1 table- 
spoon mustard, 1 teaspoon cloves, 3 pints good vinegar or 
enough to cover. Boil until tender. — Mrs. G. H. Rausch. 



142 PILGRIM COOK BOOK 

Green Tomato Pickle. 
Four quarts green tomatoes, 8 large onions, 1 quart vine- 
gar, 2 cups granulated sugar, 1 tablespoon salt, 1 tablespoon 
pepper, 1 tablespoon ground mustard, 2 teaspoons whole all- 
spice, 2 teaspoons whole cloves, 1 teaspoon mace. Peel and 
slice onions, and slice but do not peel the tomatoes. Dissolve 
the sugar in the vinegar and pour the syrup over the toma- 
toes, onions and spices. Heat gradually and simmer until the 
vegetables are tender, stirring every now and then to prevent 
scorching. — Mrs. Albrecht. 

Chopped Green Tomato Pickle. 

One-half peck green tomatoes (chopped coarse), 5 or 10 
cents onions, 4 green peppers and 1 red pepper (seeds re- 
moved). Then put 1 cup salt over all and let stand over night. 
In the morning squeeze through cloth. Put on to heat. Throw 
in 3 pints water and vinegar, half and half. Then squeeze 
through cloth again. Then put 3 pints more vinegar on to 
boil with some whole cloves and cinnamon in a bag, and IJ 
pounds brown sugar and 3 cents mustard seed. When this 
begins to boil add chopped pickles and 8 German celery roots 
peeled and chopped. Heat all through and put in jars. Celery 
root must be boiled in a little water after being peeled, then 
chopped. Also add water in which celery was boiled. — Mrs. 
H. G. Thoms. 



Candies 



Butter Scotch Candy. 
Five tablespoons molasses, 4 tablespoons sugar, 4 table- 
spoons water, 2 tablespoons butter ; let boil until (when drop- 
ping a little in cold water it will be brittle). Put in a pinch 
of soda before taking off the stove, pour on buttered plates 
and when cool enough mark in squares. 

Chocolate Caramels. 
One cup grated chocolate, 1 cup milk, 1 cup sugar, 1 cup 
molasses, piece of butter size of an egg. Boil until it drops 



PILGRIM COOK BOOK 143 



hard ; pour in buttered dish and before it cools mark off in 
square blocks. 

Maple Caramels. 

One pound of maple sugar melted in a cup of sweet milk, 
add 1 tablespoon butter; boil until when a little is dropped in 
cold water it will be almost brittle. Turn out on buttered 
plates, and when cool enough mark in squares.^Hannah Al- 
brecht. 

Cream Candy. 

Two cups white sugar, 1 cup light brown sugar, ^ cup 
vinegar, -J cup water; boil as you would molasses candy. A 
few minutes before taking it off the stove add 1 tablespoon 
baking powder. Flavor with vanilla. Cool and pull. — Han- 
nah Albrecht. 

French Cream Candy. 

Take 2 pounds of confectioners' sugar, whites of 3 eggs 
well beaten, 2 tablespoons milk. Mix all together with hands. 
Make small balls ; roll with hands. When still soft add a pecan, 
or walnut, candied cherry, stuff dates with same, roll an 
almond in same, let the rest lay an hour or more on paraffin 
paper, then dip in melted bitter chocolate. — Mrs. Louise M. 
Lafrentz. 

Dream Candy. 

Two cups granulated sugar, | cup Karo syrup, ^ cup boiling 
water, 1 cup English walnuts, whites of 2 eggs, beaten stiff, 
vanilla. Boil sugar, syrup and water until a little hardens in 
cold water. Add this slowly to the beaten whites, then add 
vanilla and nut meats and pour on a buttered dish. Cut in • 
squares. — Johanna Kretchmer. 

Fig Candy. 

Boil until it colors J cup water, 1 cup sugar. Do not stir 
while boiling but just before taking from the stove stir in 
I teaspoon cream of tartar. Dip the figs in this syrup and lay 
on buttered plates to dry. — Hannah Albrecht. 



144 PILGRIM COOK BOOK 

Fudge. 
Two cups sugar, 1 cup milk, 2 tablespoons cocoa. Boil 
until it reaches the "soft ball" stage, then take from fire and 
add vanilla and a heaping tablespoon of butter. Set pan into 
a pan of cold water and beat until it begins to snap. Pour into 
buttered tins and cut into squares. — Mrs. H. A. Zorn. 

Divinity Fudge. 
Two cups sugar, J cup water, 2 egg whites, 1 teaspoon 
vanilla, i pound dates cut fine. Boil sugar and water until 
it begins to spin a thread. Pour slowly over the beaten whites 
of eggs, whipping until the mixture begins to harden. Add 
vanilla and dates. Spread on buttered tins and cut into 
squares when cold. — Mrs. H. A. Zorn. 

Marshmallow Fudge. 

One cup cream, 2 cups sugar, 2 squares bitter chocolate, 
pinch of salt. Boil until a little dropped in cold water forms 
a soft ball. Then set aside for 3 minutes on back of stove. 
Butter a platter and cut about a dozen marshmallows in small 
pieces to cover the bottom of the platter. Take fudge from 
stove, beat for several minutes and pour over marshmallows. 
When cool, cut into squares. — Johanna Kretchmer. 

Marshmallow Candy. 
Soak J pound granulated gum arable in ^ pint water until 
dissolved ; this is best done by standing the covered bowl in 
a pan of hot water on the coolest part of the stove and stirring 
occasionally. Strain and put in a saucepan with ^ pound 
powdered sugar, set over hot water and stir over the fire until 
the mixture becomes thick and white; test by dropping a liitle 
into cold water; when it forms a firm ball take from iire 
and stir it into the whites of 3 stiffly beaten eggs. Bea" for 
three minutes ; flavor with vanilla or orange flower water and 
pour it into a pan which has been thickly dusted with corn- 
tarch and of such size that the paste will be in a layer one 
inch thicck. Stand in a cool, dry place over night, then turn 



PILGRIM COOK BOOK 145 

out. Cut into squares, dust with confestioners' sugar or corn- 
starch. — Hannah xA.lbrecht. 

Molasses Candy. 

Two cups molasses, 1 cup sugar, 1 tablespoon vinegar, a 
piece butter size of a walnut. Boil constantly for 20 minutes, 
stirring all the time. When cool enough, pull it quickly till it 
is white. — Hannah Albrecht. 

Peanut Candy. 

Two small bags of peanuts, ^about 10 cents worth, fresh 
roasted. Shell and chop fine in wooden bowl. Measure, then 
take exactly the same amount of granulated sugar. Melt with- 
out water and soon as it becomes liquid (not allowing it to 
cook), turn in the nuts. Stir a moment, then put on a dripping 
wet bread board, and roll with a wet rolling pin very thin. — 
Mrs. R. Albrecht. 

Taffy. 

Melt in a new pan 3 ounces butter, 1 pound moist sugar. 
Stir well over a slow fire; boil 15 minutes. Pour out on a 
buttered dish and mark in squares. — Hannah Albrecht. 

Sea Foam. 

Three cups light brown sugar, 1 cup water, 1 tablespoon 
vinegar. Let come to boil slowly, stir only till sugar is dis- 
solved ; boil to the soft ball stage. Take ofif, and when it stops 
bubbling beat in 2 stiffly beaten e:gg whites and 1 teaspoon 
vanilla. Beat till it will hold its shape, then stir in quickly 1 
cup finely chopped nuts. Drop in small pieces on oiled paper 
or pour into pan and cut in squares. — Miss M. Schneider. 

Sauerkraut Candy. 

Boil 2 cups brown sugar, f cup sweet milk, butter size of 
walnut, till it forms a soft ball in water. Remove from fire, 
beat to a soft cream and add i pound cocoanut. Mix well. 
Drop by spoonfuls on buttered paper. — Alicia K. Steinhoif. 



146 PILGRIM COOK BOOK 



Miscellaneous 



Worth Knowing. 

Stewed chicken without mashed potatoes, and pork without 
apple sauce lose half their zest. 

Fried onions fairly cry aloud for a juicy beefsteak, and 
roast beef without potatoes, browned under the meat, never 
taste quite the same. 

Potatoes are an accommodating sort of vegetable. They 
are good with all meats. 

With roast meats, sweet potatoes are appropriate, as are 
squash, tomatoes, asparagus and stewed onions. 

Baked macaroni is a fitting accompaniment to a roast, so 
are brussels sprouts and scalloped or creamed cauliflower. 

Celery should never be omitted when serving poultry. 

Turnips, carrots, parsnips and cabbage are generally eaten 
with boiled meats. White peas, beets, beans, corn and toma- 
toes are good with either boiled or roasted meats. 

Squabs and all game have lettuce with French dressing 
served with them and lettuce must be eaten with Virginia 
ham. 

Measuring Without Scales. 

The following table will be found convenient when you are 
without scales : 

One fluid ounce contains two tablespoonfuls. 

One dram, or sixty drops make a teaspoonful. 

One rounded tablespoonful of granulated sugar or two 
of flour or powdered sugar, weigh one ounce. 

One liquid gill equals four fluid ounces. 

One fluid ounce (one-quarter gill) equals eight drams. 

A piece of butter as large as a small egg weighs two ounces. 

Nine large or twelve small eggs weigh one pound without 
shells. 

One level teacup of butter or granulated sugar weighs half 
a pound. 

One quart sifted flour (well heaped) weighs one pound. 



PILGRIM COOK BOOK 147 



A common sized tumbler holds about one-half pint. 
Four cups liquid equals one quart. 

— C. M. R. 

Table of Measures. 

16 saltspoons — 1 teaspoon. 

3 teaspoons — 1 tablespoon, 
16 tablespoons — 1 cup. 

2 cups — 1 pint. 
2 pints — 1 quart. 

4 quarts — 1 gallon. 

— Lydia Bohnsack. 

Cake Hints. 

A good pinch of salt improves any cake. 

Half water instead of all milk makes a lighter cake. 

If your cake rises in a mountain in the middle the reason 
is your dough was too thick. 

If it goes down in the middle your dough was too rich, too 
much sugar. 

The cause of large holes in cake is too much baking powder. 

A pan of water in the bottom of the oven keeps the bottom 
of cake from burning. 

Uses of Vinegar. 

One-half teaspoonful of vinegar added to the cold water 
used to mix the dough of pie crust or (lemon juice if preferred) 
makes flaky pies. 

A teaspoonful of vinegar added to the water in which beef 
is either boiled or roasted means more tender meat. 

A teaspoon vinegar added to the water when cooking string 
beans makes them tender more rapidly. 

Stains Removed. 

Iron rust, remove by applying salt and lemon juice to the 
dampened spots, place in the sun or near the fire ten minutes. 
Rinse thoroughly. 



148 PILGRIM COOK BOOK 

Mildew. 

Common soap application followed by one of starch rubbed 
in thoroughly. Lay in sun for several hours then wash. 

Paint Stains. 

Turpentine takes out paint stains. 

Ink Spots. 

An application of equal parts of citric acid (lemon) and 
cream of tartar melted, mix and rub gently over stains. Then 
wash. 

Grass Stains. 

Rub alcohol on spots before washing. For tar or grease, 
rub on butter or lard, then wash in cold soap suds. 

To Clean Black Leather, Furniture or Automobile Seats. 

Five cents benzine ; five cents boiled linseed oil ; three 
tablespoonsfull of lamp black. Mix thoroughly and rub in 
well. 

Mrs. O. A. Kleppisch. 



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