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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
quanti
