PROGRESS
MEATLESS
COOKBOOK
Ixll
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
THE PROGRESS
MEATLESS COOK BOOK
AND
VALUABLE RECIPES AND SUGGESTIONS
FOR
CLEANING CLOTHING, HATS, GLOVES,
HOUSE FURNISHINGS, WALLS
AND WOODWORK
AND
ALL KINDS OF HELPS FOR THE HOUSEHOLD
PUBLISHED BY
THE NEW LITERATURE PUBLISHING CO.
LOS ANGELES, CALIFORNIA
COPTRIGHT. 1911
BT
LOTTA M. LAKE
THB HICKS-JODD Co.
Printers & Binders
San Francisco, Gal.
CONTENTS
PAGE
Preface 7
Suggestions for Starting the Day 9
Weights and Measures 15
Yeast 17
Helps About Breads 19
Biscuits 26
Griddle Cakes 29
Cereals and Breakfast Dishes 32
Eggs 34
Cheese Dishes 40
Sandwiches 45
Soups 47
Vegetables 53
Asparagus 53
Beans 54
Brussels Sprouts 57
Cabbage 57
Carrots 58
Cauliflower 59
Corn 59
Cucumbers 60
Eggplant 60
Spinach 61
Macaroni 62
Onions 67
Potatoes 69
Protose 73
Parsnips 73
Green Peas 74
Peppers 74
Boiled Rice 75
3
4 CONTENTS
PAGE
Squash 76
Tomatoes 76
Turnips 78
Mushrooms 79
Nut Recipes 63
To Blanch Nuts 63
Salted Almonds 63
Chestnuts 64
Nut Roasts 65
Peanut Butter 66
Sauces, Relishes, etc 81
Salad Combinations 84
Fruit Salads 90
Fritters 93
Pies 94
Puddings 103
Pudding Sauces 110
About Milk 113
Cream and Whipped Cream 114
Fruits 119
Doughnuts 123
Baking Cakes 124
Cakes 126
Cake Fillings 135
Icings 138
Cookies 142
Chilled Dishes 145
Ice Cream Sauces 148
Punches 150
Cold Beverages 153
Hot Beverages 158
Candies and Sweets 160
Jellies and Preserves 166
Canning in Jars 174
Canning Vegetables 176
Chutney, Catsup and Pickles 177
Wines, Flavorings and Vinegars 182
CONTENTS 5
PAOK
Personal Comforts and Things Good to Know 185
Bathroom and Toilet 189
The Hair 192
Gloves, Parasols, etc 194
Shoes and Rubbers 196
Hats, Feathers, Ribbons and Laces 199
Removing Stains 211
Furs 217
Disinfectants, Scents, etc 219
Pests of Various Kinds 222
Flowers, Plants and Green Things 225
Bottles, Glass, Mirrors, etc 230
Coal, Stoves and Furnaces 237
Cleaning Metals, etc 242
Cleaning Bric-a-Brac 247
Cleaning Compounds 248
PREFACE
THIS BOOK is gotten up to meet the wants of young-
housekeepers who wish to use plain practical methods of
keeping house in such manner that they do not spend all
or even one-half their days in the kitchen ; who wish to
manage their household so sensibly that the feeling of
drudgery is removed, and they can be "chief cook and
bottle washer" if necessary, yet meet with a smile the
husband coming for meals.
And for the "tired out" housekeeper who spends so much
time planning and executing the family cooking and the
serving of varied and elaborate meals, that she has no
time to devote to the so-called recreations of life, fre-
quently feeling obliged to give up everything to prevent
a "complete nervous breakdown."
If your children hear constant talk regarding food and
its preparation, unless they learn better later on, they
will most likely consider eating the chief thing in life.
While every one must eat, let each one endeavor to make
the preparation and the partaking of the daily meals a
pleasure to the cook, and the manager of the cook. For
unless a house is run on one or two "flat wheels" (as the
streetcar men express it), there must be a manager.
This book is also a plea for "the simple life" in a sensible
way.
We are independent beings, and we must decide our
course for ourselves. If any of these things appeal to
your thinking selves, use and enjoy them. If not, just
7
8 PREFACE
ignore them, but, do not dictate as to the right or wrong
of your neighbor's using them. You remember Epictetus
said "Does a man bathe quickly? do not say that he
bathes badly, but that he bathes quickly. For unless you
perfectly understand the principle from which he acts,
how do you know whether he is acting wrong."
The aim in this book is not to present an immense variety
of recipes, but a number of good, plain, wholesome dishes ;
with directions for using and not wasting ingredients.
The housekeeper need not be what is termed "stingy,"
but it is criminal to waste, and statistics prove that no
other nation is so prodigal as the American. So let the
women, the rulers of the house, see to it that they are
doing their part in benefiting mankind. "Charity begins
at home." Attend to yours.
SUGGESTIONS FOR STARTING
THE DAY
You will find, by sometimes pleasant experience (some-
times the reverse) that rising before 6.30 o'clock summer
mornings, and before 7 in winter, is conducive to a smooth
day. Of course, this is under ordinary conditions and
environments. You have time to "do" your hair and
don a neat shirt waist or dressing jacket and skirt. If a
plain tulle veil to match the hair in color is fastened lightly
over the head, it does not look unsightly, and may be
removed before luncheon, a curl or puff (as the style may
be) added, if desired, and the hair found dressed for the
day. It is also surprising how such a filmy, almost un-
seen, cover prevents dust entering the hair.
While breakfast is cooking, a carpet sweeper can be run
over rugs in the downstairs rooms; the hardwood floors
wiped with a "dustless duster" (which absorbs the dust
and polishes at the same time), or with a dust cloth two
feet square made by stitching old stockings together.
After breakfast, a few moments will suffice for the dust-
ing of furniture and bric-a-brac, and the first floor is
cleaned for the day.
Dusters should be frequently shaken out-of-doors while
dusting.
After the breakfast work is done, the upstairs can be ar-
ranged and dusted.
All bath-rooms, wash bowls and toilets should then be
9
10 PROGRESS MEATLESS COOK BOOK
left in absolute cleanliness, and hardwood stairs wiped
with a dust cloth if necessary In some houses, twice a
week is sufficient to clean stairs and bathroom floors, and
once in four weeks for cleaning windows.
If the work in a house is attended to regularly, there is
never any need for the old fashioned "House Cleaning."
Whenever rugs and draperies need cleaning, have them
cleaned immediately.
THE KITCHEN SINK
If it is convenient, by all means have a row of brass hooks
over the sink, on which to hang the following articles, viz :
A small three-cornered piece of zinc, each corner differ-
ing in shape, to use in cleaning corners of pans, etc. Have
a hole in one corner to hang by.
A small stiff bristled brush for cleaning vegetables, with
a screw-eye in one end to hang by.
A wire dish for holding laundry and toilet soap, and an-
other for sapolio and a small piece of flannel (or cotton
cloth).
A perforated dish into which to empty coffee grounds,
etc., to prevent stoppage of the sink drain.
A wire soap shaker to hold scraps of soap.
An ordinary granite water dipper.
A medium size sauce pan also utilized for dipping.
Do not omit a wire dish cloth.
A long wire with bristles on one end for cleaning bottles.
A medium size scrubbing brush with pointed ends for
cleaning the sink with Dutch Cleanser.
A granite dish pan should hang or be placed near the
sink, also a granite basin in which to wash vegetables.
PROGRESS MEATLESS COOK BOOK 11
A sink should have boiling water poured in it each day,
and if signs of stoppage occur, throw in a handful of
copperas and usually the water poured in during the day
will dissolve the copperas slowly and clean the pipes.
On a shelf near the sink it is well to keep a can of Dutch
Cleanser, a package of borax, if the water is "hard," and
a package of pearline or similar powder.
THE KITCHEN FLOOR
The best linoleum is the most satisfactory and lasting
cover for kitchen, pantry and back hall floors. It cleans
beautifully with a scrub brush and naphtha soap, rinsing
and wiping dry. Ordinarily, once a week is sufficient for
scrubbing the kitchen, but the floor should be wiped or
carefully mopped with a small mop at least every other
day or oftener, if necessary.
For spots and stains difficult to remove from linoleum,
Dutch Cleanser is almost a certain remedy.
THE KITCHEN TABLE
If possible, have what is termed a combination table, and
have a tinner cover the top with zinc. On this all hot
dishes may be set with no ill results, and it is most easy
to clean. If you can enjoy the luxury of a kitchen cabinet,
select one with a tall cupboard on top, as that uses space
otherwise wasted. If not already zinc covered, have
it done. The cost is small, and the comfort and time sav-
ing enormous. In the upper drawers in the combination
table, you can keep whatever articles you wish. But
somewhere, manage to keep a bunch of papers, for their
12 PROGRESS MEATLESS COOK BOOK
use is manifold. When gathering the dishes preparatory
to washing them, always crush several pieces of paper
and wipe out grease ; wipe off the table with paper when
grease has been spilled ; and wipe off the stove with
paper. All this is a great aid to greater comfort in wash-
ing these things.
THE GARBAGE
In some cities a garbage collector calls on certairi days,
and a convenient way is to keep an old coal hod indoors
(so as not to attract flies) with a newspaper in it, into
which to empty garbage as it accumulates during the
day. This can be easily emptied into an outside garbage
can each night.
These matters must be governed by existing conditions.
AROUND THE KITCHEN STOVE
Brass hooks are convenient for holding the following, viz :
Dust pan, soft brush, and old whisk broom.
Asbestos plates or old shallow baking pans to invert
under kettles to prevent burning.
Cover squares of old shoe leather with ticking or any
material suitable for holders, leaving a space about three
inches not sewed in one edge of cover through which to
slip leather when cover is washed. Sew a brass ring to
one corner to hang by.
Hem a square of ticking and attach a brass ring to hang
by, to use in handling hot dishes about the stove.
A turkey wing is most handy to brush under low furni-
ture.
PROGRESS MEATLESS COOK BOOK 13
Provide a place for drying dish-cloths and towels.
For drying glass and silver, make towels of linen, to do
away with lint. But nothing seems so satisfactory for
drying china, as the soft towels made from flour and
sugar bags, the one hundred pound size.
Knitted dish cloths of fine twine can now be purchased
in any linen department for a few cents. They are dur-
able and just right to handle.
By all means have a nickle tea kettle.
OTHER HELPS
Have a small dish in refrigerator or other cool place, into
which to drop egg shells which are washed before break-
ing eggs for cooking, and save for settling coffee.
A good can opener and cork screw.
A good, not too heavy broom, and an old one.
Save all worn out flannels and soft cotton underwear for
cleaning purposes.
Pieces of medium grade sandpaper tacked over a strip of
board 4x10 inches, similar to a razor sharpener, is fine for
whetting knives.
Always keep a pair of clean shears convenient for cutting
orange and lemon peel, certain vegetables, etc.
A rubber window dryer, used on or off the handle.
Get a good Fireless Cooker.
And a steam cooker, if you can a copper one, or it will
rust out, and get it with two doors.
Three or four empty pound baking powder cans, with
covers.
A light weight mop.
Good scrub brush.
14 PROGRESS MEATLESS COOK BOOK
Wire basket to keep vegetables from burning to bottom of
kettle.
Buy a good clock.
COOKING UTENSILS
A word to the wise : have plenty and proper dishes for
cooking, and if you cannot purchase both dishes and bric-
a-brac, by all means leave out the bric-a-brac.
Have a good food chopper for grinding nuts, cheese, bread,
herbs, etc., etc.
A wooden chopping bowl and sharp chopping knife.
A nutmeg grater, also a large grater having different
size punctures.
Quart measure with other divisions marked.
Measuring cup.
Small sharp vegetable knife.
Large sharp bread knife.
Two steel knives and forks.
A long doughnut fork and doughnut cutter.
A cooky cutter.
Lemon reamer.
Egg-beater.
One draining, two mixing, two table, one dessert, three
teaspoons.
Pancake turner.
Steamed pudding dish.
Bread pans.
Large baking pans.
Perforated pie tins.
Patent cake tins.
Six granite cups to hold left-overs, etc.
PROGRESS MEATLESS COOK BOOK 15
Granite saucers and different sized round basins.
Double boiler.
Small steamer and kettle to fit.
Funnel.
Three different sized stew pans, granite.
Three different sized sheet iron frying pans.
A granite colander.
Three sizes, wire strainers.
Moulding board and glass rolling pin.
Flour sieve.
WEIGHTS AND MEASURES
For convenience in using, measurements in this book are
given in both cups and pints.
Have a measuring cup and no difficulty will be ex-
perienced.
2 cupfuls butter= 1 pound= 1 pint
4 cupfuls flour= 1 pound 1 quart
2 cupfuls sugars 1 pound 1 pint
2 l /2 cupfuls powdered sugar^l pound= 1 pint
1 cupful bread crumbs 4 ounces
1 cupful grated cheese } pound
% cupful macaroni^ ^4 pound
1 cupful nut meats ^ pound
1 cupful dates= % pound
1/4 cupful dates= 4 tablespoonfuls
1/3 cupful dates= 6 tablespoonsfuls
2 cupfuls milk or water= 1 pound
10 eggs 1 pound
16 PROGRESS MEATLESS COOK BOOK
READ THIS
Granulated sugar is used almost universally.
Soda may be dissolved in either hot or cold water.
When mixing, add ingredients in order given.
Butter is softened, not melted, by placing on small tin in
oven.
Flour is never used without being sifted, and measure-
ments given mean after sifting.
All measurements given are even or level.
MEMORANDA
MEMORANDA
YEAST
A yeast cake may be kept fresh for a week by burying it
in the flour.
A liberal pinch of soda dissolved in a little warm water
and added to slightly soured yeast will sweeten it.
EVERLASTING YEAST
1 cupful mashed potatoes 1 tablespoonful salt
3 cupfuls lukewarm water 3 tablespoonfuls sugar
yeast cake }4 teaspoonful ginger
Peel and boil old potatoes, put through a colander, mix
with the other ingredients with the yeast dissolved in a
little warm water. Add the ginger the first time in start-
ing the yeast, but not again. Let this mixture stand for
three days before using. When you make bread, repeat
the formula, omitting the yeast and ginger, add the in-
gredients to the first mixture and let stand over night.
In the morning, stir it thoroughly, take out a pint to start
your next yeast, sift the flour with the remainder, knead
and put into pans. By noon the bread may be baked.
This makes three loaves. Keep the yeast in a tight jar,
and it will keep for about ten days in warm weather.
MAKING DRY YEAST
After mixing bread at night, the following morning take
a large cupful of the light sponge and stir into it dry
corn meal. Spread it out thinly to dry, stirring occas-
ionally. When perfectly dry, like coarse powder, it is
17
18 PROGRESS MEATLESS COOK BOOK
ready for use, and will keep indefinitely. Use about two
tablespoonfuls for a medium size baking.
YEAST
1 yeast cake
y t cupful salt
^2 cupful sugar
Put the hops in cold water, let boil for five minutes and
strain. Add potato, salt and sugar, boiling all together
for five minutes. Have a yeast cake dissolved in a little
warm water, and when the potato mixture is nearly cold,
stir in the yeast cake and let rise.
HELPS ABOUT BREADS
When the temperature is too low for bread to rise well,
set the bread pan on folded newspaper or something to
prevent it getting chilled ; an asbestos mat is good ; cover
the pan with towels and newspaper; a hot water bag
filled with hot water and placed on top of these coverings,
and the bag itself covered, is one of the best helps.
Always stir in all the flour possible at the first mixing.
Never fill the bread pans over half full.
Knead the dough into loaves, let rise, work over again,
let rise in the pans and bake.
If you mix bread dough with water, your loaves will
stand a hotter fire than when mixed with milk.
If flour is warmed before mixing bread in cold weather,
it will aid in the rising.
Too much kneading is unnecessary.
One cupful of liquid yeast is equal to one dried yeast cake
or about three-fourths of a compressed yeast cake.
A little sugar sprinkled on the bottom of the oven helps
brown the top of your loaves.
For sandwich making, bake the bread in one pound baking
powder cans, filling them half full of the dough.
Some good cooks add one teaspoonful of glycerine to
every four cupfuls of flour in making bread. It makes the
dough "richer."
KEEPING BREAD FRESH
As soon as bread is cold, put each loaf in a paper bag,
19
20 PROGRESS MEATLESS COOK BOOK
putting the bags in an earthen jar with cover, or in a
bread tin.
A dish containing a wet sponge set inside the bread tin is
good. Of course, see that the sponge is kept sweet. And
a cut apple inside the bread tin helps.
Bread wrapped in paraffin paper before being placed in
the jar or box, keeps well.
STALE BREAD
Dip stale loaves in water, quickly removing to a hot oven
for about ten minutes.
When not needed as bread, put stale pieces through the
chopper and save every crumb in a receptacle covered
with a cloth, not with a tight cover, to prevent mold.
CUTTING BREAD
Tie a piece of coarse white thread or common twine
around the hot bread where you wish to cut. It cuts per-
fectly smooth and straight.
MEMORANDA
MEMORANDA
BREADS OF VARIOUS NAMES
ENTIRE WHEAT BREAD
1 pint milk 2 teaspoonfuls salt
1 pint water 1 cake yeast foam
3 tablespoonfuls sugar entire wheat flour
At night scald the milk, add water, sugar and salt and the
yeast dissolved in a little of the warm milk and water.
Stir in all possible of the whole wheat flour. Cover and
keep in warm place till morning. Knead just enough to
work into loaves to half fill bread pans, and when the
loaves have risen to nearly the top of the pan, bake.
WHITE BREAD, ROLLS AND BREAD
DOUGHNUTS
1 pint hot water or milk 3 tablespoonfuls sugar
1 pint cold water or milk 3 teaspoonfuls salt
butter, size of egg 1 cake compressed yeast
Mix at night.
Dissolve yeast in ^ cupful lukewarm water. Stir butter,
sugar and salt into the pint of hot water or milk, adding
the cold water or milk after butter becomes softened, then
add the yeast and all the flour you can stir in. Cover and
keep in warm place till morning. Place on the floured
moulding board, and knead just enough to work into
three loaves, leaving a fourth loaf to work into rolls.
Place the three loaves in bread pans, cover, let rise, and
bake. Take the fourth loaf, work in a second piece of
softened butter, mould into rolls, place in tin to rise.
21
22 PROGRESS MEATLESS COOK BOOK
Usually, in about half an hour, bread and rolls are ready
to bake.
If the rolls are wanted later, place them in the refrigera-
tor or cold place, till time to allow them to rise and bake.
BREAD DOUGHNUTS
Take one loaf of the bread mixture, dip a tablespoon first
into hot cooking oil, then into this one loaf, and drop a
small thin piece from the spoon into the hot oil ready for
frying. They are fine with maple or sugar syrup.
RYE BREAD
1 cupful scalded milk 3 cupfuls flour
1 cupful boiling water 2 tablespoonfuls butter
Yi cupful sugar 1 tablespoonful salt
1 cake compressed yeast
Mix at night.
Dissolve the yeast in a little warm water, and as soon as
the hot liquids are simply warm, not hot, add them to the
yeast; then stir in the sugar, softened butter, salt and
flour ; cover and keep in a warm place to rise over night.
Next morning, add rye meal until thick enough to work
into loaves. Allow this to rise, then work it into loaves,
place in bread tins, let rise again and bake. Makes two
loaves.
BOSTON BROWN BREAD No. 1
1 cupful corn meal 54 cupful molasses
1 cupful graham flour y t teaspoonful soda
l l /3 cupfuls sour milk 1 teaspoonful salt
Pour molasses into your mixing bowl, add the milk, then
PROGRESS MEATLESS COOK BOOK 23
the soda dissolved in a little water, then meal and flour,
and pour into two one-pound baking powder cans, put
covers on tightly and steam three hours.
BOSTON BROWN BREAD No. 2
34 cupful graham flour % cupful molasses
Yz cupful corn meal $4 teaspoonful salt
$4 cupful sour milk */* teaspoonful soda
Mix as in No. 1, pour into a two quart granite basin, cover
tightly (place a weight on cover if necessary), steam two
and one-half hours, and bake ten minutes.
BROWN BREAD No. 1
2 cupfuls graham flour }/ cupful molasses
y t cupful corn meal 1 egg
1 cupful milk 1 teaspoonful soda
butter, size of walnut ^ teaspoonful salt
Pour molasses and milk into your mixing bowl, add the
soda dissolved in a little water, salt, the butter softened,
flour and meal. Bake in ordinary oven.
BROWN BREAD No. 2
2 cupfuls milk 1 teaspoonful salt
2 cupfuls corn meal y 2 teaspoonful soda
1 cupful graham flour 2 teaspoonfuls baking powder
Yz cupful molasses
Mix and bake as in Brown Bread No. 1.
24 PROGRESS MEATLESS COOK BOOK
GRAHAM BREAD No. 1
1 pint milk 2 cupfuls dried raisins
1 pint water 2 teaspoonfuls salt
3 tablespoonfuls sugar 1 cake yeast foam
graham flour
Have the raisins washed and dried the day before, then
proceed as per Entire Wheat Bread recipe, adding the
perfectly dry raisins in the last kneading.
GRAHAM BREAD No. 2
2 cupfuls sour milk 1 teaspoonful salt
*/4 cupful molasses 1 teaspoonful soda
2 cupfuls graham flour butter, size of egg
1 cupful corn meal 1 cupful chopped raisins
Dissolve soda in a little water and stir it in the sour milk,
add molasses, salt and part of the flour and corn meal,
softened butter, adding the raisins and remainder of flour
and meal alternately.
Bake for about three-quarters of an hour.
ROLLS
One recipe is given under White Bread. If these rolls
are molded and the pan placed in a dish of warm
water, or in a gas oven with the flame turned very low,
they will be ready for baking in from ten to twenty
minutes.
A cupful of finely chopped nut meats added to the above
/ecipe at the last kneading, is fine.
25
NUT ROLLS
Use the recipe for Baking Powder Biscuit, roll very thin,
spread with butter and sprinkle with chopped raisins,
or nuts or both. Roll this dough tightly, like jelly roll,
cut into slices, and bake.
PARKER HOUSE ROLLS
2 cupfuls milk 2 tablespoonfuls sugar
% cupful butter 1 teaspoonful salt
flour 1 compressed yeast cake
To the scalding milk add salt, sugar, a little flour and the
softened butter. Dissolve the yeast cake in about half a
cupful of lukewarm water, stirring into the milk mixture
as soon as it is lukewarm, not hot. Add sufficient flour to
form a soft dough. Knead till it is smooth, put back into
mixing pan, cover and let stand in a warm place till
light. Usually it becomes very light in two hours. Turn
it on the bread board, knead a little more, roll and cut
into pieces to shape into rolls. Spread half of the inside
with butter, fold the other half over and press it down.
Place these in a covered well-buttered pan till they are
twice their original size, and bake from ten to twenty
minutes.
BISCUITS
BAKING BISCUITS
Have the oven hot at first, letting it cool gradually.
BAKING POWDER BISCUITS
4 cupfuls flour 1 teaspoonful salt
2 cupfuls milk 3 teaspoonfuls baking powder
Yz cupful butter pinch of sugar
Sift the baking powder with the flour into the milk and
the softened butter, add salt and sugar, roll to half-inch in
thickness, cut and bake.
Instead of milk, water may be used by adding a little
more butter.
By rolling the dough very thin, cutting small biscuits,
placing one on top of another to bake, very convenient
biscuits for buttering for parties and luncheons can be
made.
GRAHAM BISCUITS
1 cupful sour milk y 2 teaspoonful soda
1 tablespoonful sugar graham flour
5/2 teaspoonful salt butter, size of egg
Stir the soda dissolved in a little water into the milk, add
salt, sugar, a little graham flour, the melted or softened
butter, and more graham flour till the liquid has absorbed
all possible. Dip a dessert spoon into cold water, then
into the dough, taking enough to make a small biscuit,
place in a buttered pan, repeating till dough is all used.
Bake about twenty minutes.
26
PROGRESS MEATLESS COOK BOOK 27
Use same recipe for white biscuits by substituting white
flour for graham, and two teaspoonfuls baking powder
for soda.
MAPLE TEA BISCUITS
4 cupfuls flour y 2 teaspoonful salt
Yz cupful butter 2 teaspoonfuls baking powder
1 cupful ground maple sugar sweet milk
Into part of the flour stir half a cupful of milk, salt, then
the softened butter and the balance of the flour with
baking powder sifted in, and enough milk to make a soft
dough. Add the maple sugar (ground by putting through
the food chopper), roll about one-half inch thick, cut into
biscuits and bake in a quick oven.
GRAHAM GEMS
iy 2 cupfuls graham flour 1% cupfuls cold water
1 teaspoonful salt
Stir the flour gradually into the salted water. Stir very
briskly for about five minutes and pour into hot gem pan.
Makes 12 gems and takes about 15 minutes to bake.
MUFFINS
2 cupfuls flour 2 teaspoonfuls baking powder
2 eggs 1 teaspoonful salt
butter, size of egg } cupful milk
To the flour sifted with the baking powder, add the salt,
the well beaten eggs and the milk. Drop from a dessert-
spoon into hot gem pans, and bake in quick oven.
Makes 12 muffins and takes about 15 minutes to bake.
28 PROGRESS MEATLESS COOK BOOK
POP-OVERS
1 cupful flour y 2 teaspoonful salt
1 cupful milk 2 eggs
To the beaten eggs add milk and salt, stir in flour, pour
in hot buttered gem pans and bake about twenty minutes.
BAKED BUCKWHEAT CAKE
1 cupful sour milk buckwheat flour
1 tablespoonful molasses 1 teaspoonful salt
Yz teaspoonful soda
Into the sour milk, stir salt, soda dissolved in a little
warm water and molasses; add buckwheat till the mix-
ture is like cake dough. Bake about thirty minutes in a
rather deep pan, serve in squares thick enough to cut in
two and butter. This is a fine bread for winter luncheon.
JOHNNY-CAKE
1 cupful sour milk y^ teaspoonful salt
1 cupful corn meal 54 teaspoonful soda
1 cupful flour 1 tablespoonful sugar
butter, size of egg 1 egg
To the beaten egg, add sugar, salt, corn meal and softened
butter, then the milk, soda dissolved in little water, and
the flour. Bake in buttered pan about twenty five
minutes; makes a medium size loaf.
MEMORANDA
MEMORANDA
GRIDDLE CAKES
BAKING POWDER GRIDDLE CAKES
2 cupfuls sweet milk butter, size of egg
2 eggs y-i teaspoonful salt
flour 2 teaspoonfuls baking powder
1 teaspoonful sugar
Add the beaten egg to the milk, stir in the salt, sugar and
softened butter, and sift in the flour in which the baking
powder has been mixed. Use enough flour to make a
batter like that of cake.
Corn meal with part flour, buckwheat or graham flour,
may be substituted.
In berry season, huckleberries, blueberries or raspberries
added to the above griddle cake batter, are delicious.
Cold boiled rice and left over cereals may be stirred in
almost any recipe for griddle cakes.
A little vinegar added to the sour milk batter of griddle
cakes just before frying, is good.
BUCKWHEAT GRIDDLE CAKES No. 1
1 quart buckwheat flour 1 yeast cake
warm water 1 tablespoonful molasses
1 teaspoonful salt
Mix at night.
To the yeast dissolved in a little lukewarm water add the
salt, molasses, a little warm water, a little flour, continu-
ing to add flour and water till you have a thin batter.
Keep in a warm place till morning, add a pinch of soda,
29
30 PROGRESS MEATLESS COOK BOOK
fry and serve with butter and syrup, maple or sugar
syrup.
SUGAR SYRUP FOR HOT CAKES
Into one cupful of cold water in a quart basin, stir all the
granulated sugar that will dissolve. More sugar and
water can be added as necessary to keep the syrup the
right consistency.
This syrup never becomes hard.
BUCKWHEAT GRIDDLE CAKES No. 2
2 cupfuls scalded milk buckwheat flour
l /z cupful bread crumbs J^ teaspoonful salt
34 of a yeast cake % teaspoonful soda
1 tablespoonful molasses
Mix at night.
Pour the hot milk over the crumbs and when the mixture
is just lukewarm, add the yeast dissolved in a little warm
water, salt, and enough buckwheat flour to make a batter
about like that of cake. Keep in a warm place till morn-
ing, add the soda dissolved in a little warm water, and the
molasses. Fry, and serve as desired. If about one cup-
ful of the batter is set aside, it can be used instead of yeast
for the next making.
OATMEAL CAKES
1 cupful oatmeal flour
1 cupful sour milk ^ teaspoonful salt
Yz cupful sugar 1 teaspoonful soda
1 egg
Mix at night.
Stir the oatmeal into the milk and let stand in a not too
PROGRESS MEATLESS COOK BOOK 31
cold place over night. In the morning, add the sugar,
salt, soda dissolved in a little warm water, and flour
enough to make a batter like that of cake. Fry on a but-
tered griddle and serve with butter and syrup.
SOUR MILK GRIDDLE CAKES
2 cupfuls sour milk butter, size of egg
1 egg */ teaspoonful salt
flour, either graham, wheat 1 teaspoonful soda
flour or buckwheat 1 teaspoonful sugar
Add the beaten egg to the sour milk, then stir in the salt,
sugar, soda dissolved in a little water, the softened but-
ter and enough flour to make a batter like that of cake.
Fry and serve as prepared.
Bread crumbs or even corn meal with part flour may be
used instead of all flour, or buckwheat, or graham flour
may be substituted.
FRENCH PANCAKES WITH JELLY
2 cupfuls flour 3 eggs
2 cupfuls milk }4 teaspoonful salt
1 tablespoonful sugar
Stir the flour into the beaten eggs, add the sugar, salt and
milk. Stir thoroughly, fry, spread with jelly, and roll.
MEMORANDA
MEMORANDA
CEREALS AND BREAKFAST DISHES
Good directions for cooking cereals will be found on each
package.
Many cooked cereals sliced cold, dipped in flour and fried,
are fine served with syrup and butter.
CORN MEAL MUSH
Wet two cupfuls corn meal in one and one-half cupfuls
cold water, stir in slowly three and one-half cupfuls boil-
ing water and one-half teaspoonful salt. Cook at least one
hour in double boiler. If cooked in a kettle, butter the
inside first, to prevent sticking. Serve with syrup, or
sugar and cream.
Cook enough mush to have some left to slice and fry.
Dip the slices in white of egg to make crisp.
FRIED CORN MEAL MUSH
Cut slices about three-fourths of an inch in thickness
from the cold mush, dip on a plate containing flour, and
fry in butter. Serve with butter, syrup, or any desired
way.
Cream of Wheat when cooked, may be sliced cold and
fried like corn mush.
PLAIN AND FANCY TOASTS
BIRD'S NEST TOAST
Have buttered dry toast ready. Break each egg and leave
32
PROGRESS MEATLESS COOK BOOK 33
the yolk in the shell. Add a pinch of salt to the white
and beat stiffly. Arrange the beaten white on the toast,
place yolk in center, put in the oven and cook to suit.
CHEESE TOAST
Butter slices of bread, lay on a thin slice of cheese or
cover with grated cheese, and place in a pan in the oven,
leaving just long enough for cheese to melt. Crackers
may be similarly toasted.
DRY TOAST
Place slices of bread on clean top of hot range or on as-
bestos mat over gas stove, turning over to brown on
upper side after under side is browned.
MARSHMALLOW TOAST
Cut bread in thin slices, butter, or spread with jelly, cut
marshmallows in halves, place on top and put in oven for
about two minutes, till the marshmallow is a bit browned.
Serve immediately.
MILK TOAST
2 cupfuls milk butter, size of egg
4 tablespoonfuls flour y z teaspoonful salt
Stir flour smoothly in half the milk, heat the remainder
of milk to boiling, stir in the flour and milk, add butter
and salt, pouring over previously toasted bread. Serve
hot. Bread is easily toasted by laying in a corn popper
and holding over coals.
MEMORANDA
MEMORANDA
MEMORANDA
MEMORANDA
EGGS
BEATING EGGS
A teaspoonful of cold water added to the white of an egg,
makes it whip more quickly, as well as increase in
quantity.
A pinch of salt will make white of an egg whip more
quickly.
Add a pinch of cream of tartar while whipping white of
egg, to keep from falling afterward.
TO PRESERVE EGGS
Add one quart fresh slaked lime to two gallons of water,
pour into a cask and put in the eggs till ready for use.
They will keep for months.
Eggs may be kept for months in table salt.
Or to three gallons of water add one pint fresh slaked
lime and one-half pint table salt. Keep the eggs always
covered in the brine.
EGG SUBSTITUTE
One tablespoonful of corn starch is equal to one egg.
Try it in doughnuts.
Unused yolks should be put in a cold place in an un-
covered glass of water, where they will keep several days.
If a small piece of shell gets in a broken egg, take a piece
34
PROGRESS MEATLESS COOK BOOK 35
of shell and the smaller piece will adhere to it, so it may
be easily removed.
When a bit of yolk gets in with the white in separating
the parts, touch the yolk with a piece of dry cloth and it
will adhere to it.
BAKED EGGS
6 eggs yz cupful melted butter
134 cupfuls bread crumbs ^ teaspoonful salt
2 cupfuls milk a little pepper
Soak the bread crumbs in milk with pepper and salt for
an hour or more in a mixing bowl. Add the butter, stir
well, and pour in a small deep bread pan. With a spoon,
make six depressions the size of an egg, break the eggs
into these hollows, and bake thirty minutes.
BOILED EGGS
Cover eggs in cold water, and remove after water has
boiled two minutes if soft boiled eggs are desired, boiling
longer for hard boiled.
Whenever soft boiled eggs are left over, boil them hard
at once, so they may be utilized cold.
DEVILED EGGS No. 1
4 hard boiled eggs dash of pepper
melted butter 2 tablespoonfuls grated cheese
y$ teaspoonful mustard 1 tablespoonful vinegar
pinch of salt
Boil the eggs fifteen minutes, and plunge into cold water
36 PROGRESS MEATLESS COOK BOOK
as soon as taken from the fire, to set the whites. Cut
eggs in two and mash the yolks, add cheese, vinegar,
mustard, pepper, salt, and enough butter to make the
mixture right to shape in the size of yolks. Place these in
the whites to look like whole eggs. Wrap each one in a
small piece of paraffin paper, and pack in a small box.
DEVILED EGGS No. 2
Proceed as in Deviled Eggs No. 1, substituting chow-
chow sauce from a pickle bottle for mustard, and chopped
olives for cheese.
After making Deviled Eggs, try dipping some in egg and
bread crumbs, frying in cooking oil.
EGG GRAVY
2 eggs butter size of walnut
54 cupful milk salt and pepper
Add to the beaten eggs all the other ingredients, pour
into a cold stew pan and stir constantly over the fire till
of the right consistency. Serve from a gravy bowl on
hot potatoes.
EGG OMELET No. 1
4 eggs 1 tablespoonful flour
54 cupful water pinch of salt
Smooth flour and water together, stir in the beaten yolks
and salt, then stir in very lightly the stiffly beaten whites,
and pour into a hot buttered pan. Shake the pan gently
PROGRESS MEATLESS COOK BOOK 37
to keep the mixture from burning. As soon as brown on
the bottom, fold it over and serve at once on a hot dish.
Chopped mushrooms are nice in omelet.
Add a little chopped green pepper to an omelet.
EGG OMELET No. 2
5 eggs y 2 teaspoonful onion juice
2 tablespoonfuls cream pinch of salt
1 tablespoonful butter little pepper
1 tablespoonful chopped pars- dash of nutmeg
ley
Beat the whites stiffly and set in a very cold place. Beat
in with the yolks all of the other ingredients, add care-
fully to the whites and cook in hot buttered pan. As soon
as the bottom of the mixture is a trifle set, lift the pan
frequently to prevent burning. When the mixture is
browned on the bottom, set in the oven to brown top.
FRUIT OMELET
raisins lemons
prunes figs
citron oranges
currants juice of 1 orange
dash of cinnamon
Mix only enough of the fruit to just half fill a cup ; run it
through the chopper, add cinnamon and put all in a double
boiler with the orange juice and let cook thirty minutes.
Make the omelet of
4 eggs 1 tablespoonful sugar
pinch of salt 1 teaspoonful butter
Beat eggs, add sugar and butter. Melt a second tea-
38 PROGRESS MEATLESS COOK BOOK
spoonful butter in a pan, turn in the mixture, letting it
brown, continually lifting up the set part to let the un-
cooked run on the hot pan. When it is all set, pour in the
hot fruit, fold over instantly and turn on a plate.
FRIED EGGS
Eggs fried in a hot pan in which a piece of butter is first
melted, salt and pepper added, are relished by many.
A spoonful of flour sprinkled over butter in the pan ready
to fry eggs, will prevent their sticking.
POACHED EGGS No. 1
Break each egg carefully in a dish of boiling water, into
which a teaspoonful of vinegar has been stirred, remove
in a draining spoon and season. Serve on buttered toast.
Dried sliced bread dipped in milk and quickly removed
and fried in butter, with a poached egg served on each
slice, is nice.
Chopped olives mixed with one beaten egg, a little water,
pepper and salt, fried brown, is a nice accompaniment to
poached eggs.
POACHED EGGS No. 2
Use boiling milk instead of water and proceed as in
Poached Eggs No. 1.
RAW EGGS
For one who enjoys it, an egg broken carefully into a
PROGRESS MEATLESS COOK BOOK 39
glass, seasoned with salt, a few drops of lemon juice, vine-
gar or a little wine, and swallowed whole, is delicious.
Or, to a well beaten egg, fill the glass with cream or milk,
a tablespoonful of sugar, and a sprinkle of nutmeg.
SCRAMBLED EGGS
Beat, add one tablespoonful milk, a little salt and pepper.
Pour into a hot buttered frying pan and stir constantly,
adding a bit of butter. Serve as desired.
For a change, add a few drops of lemon juice when
scrambling eggs.
MEMORANDA
MEMORANDA
CHEESE DISHES
BAKED CHEESE No. 1
1 cupful grated cheese 1 egg
1 cupful bread crumbs ^ teaspoonful salt
V/ 2 cupfuls milk J4 teaspoonful pepper
Mix all together, bake about thirty minutes, and serve
immediately.
BAKED CHEESE No. 2
grated cheese pepper
eggs salt
bread crumbs butter
Butter a deep pie plate, cover the bottom with a layer
of cheese, then break over the cheese as many eggs as
desired, sprinkle with pepper and salt, add another layer
of cheese, then a layer of bread crumbs, and scatter over
the top small pieces of butter. Bake fifteen to twenty
minutes.
To keep cut cheese from moulding, wrap in a cloth wrung
out of vinegar.
CHEESE BALLS
1 cupful flour 1 egg
y z cupful butter pinch of salt
*/4 cupful grated cheese dash of cayenne pepper
Thoroughly mix flour and softened butter, add cheese
and beaten egg, salt and pepper, roll to one-half inch in
40
PROGRESS MEATLESS COOK BOOK 41
thickness, cut with a small cutter and bake, or dip in a
beaten egg with bread crumbs and fry in cooking oil.
Serve on lettuce leaves with a dressing made of equal
parts olive oil and vinegar.
CREAM CHEESE
Use grated cheese (grate it by putting through the food
chopper), season with salt and a dash of cayenne pepper,
and moisten with sweet or sour cream. After standing
a day or two, mould the mixture into balls and serve like
cream cheese.
DUTCH OR COTTAGE CHEESE
Scald sour or buttermilk ; as soon as the whey separates,
pour it off, and let the curd drain in a strainer. When
quite dry, add a little salt and enough sweet cream or
milk to produce the right consistency to mould into balls.
Cottage cheese may be moulded into various shapes,
rolled in chopped parsley and used to decorate various
salads.
CHEESE CUSTARD
J /4 cupful grated cheese 4 eggs
J4 cupful milk pinch of salt
dash of pepper
Cook all together in a double boiler till like smooth
custard, then pour into small buttered cups and bake
ten minutes in a slow oven.
42 PROGRESS MEATLESS COOK BOOK
CHEESE DREAMS
2 eggs 1 cupful milk
iy 2 tablespoonfuls flour buttered sliced bread
cheese pinch of salt
Cut bread very thin, butter, and lay in slices of cheese or
sprinkle in grated cheese thickly, like sandwiches. Smooth
flour in with beaten eggs, stir in milk and salt, dip sand-
wiches in and fry brown in a buttered pan.
CHEESE PUDDING No. 1
1 cupful grated cheese 1 dessertspoonful butter
1 cupful boiling milk 1 teaspoonful flour
2 eggs 1 teaspoonful salt
1 tablespoonful bread crumbs dash of pepper
Mix in a bowl, cheese, flour, salt, pepper and crumbs, add
the boiling milk, softened butter, yolks and stiffly beaten
whites. Stir thoroughly, bake in a buttered dish twenty
minutes, and serve hot.
CHEESE PUDDING No. 2
Y 2 cupful bread crumbs 3 eggs
\y t cupfuls milk y 2 teaspoonful mustard
2 cupfuls grated cheese 1 tablespoonful butter
1 cupful whipped cream pinch of salt
dash of pepper
Mix together crumbs, salt, pepper, mustard and milk, put
in double boiler, removing when hot to add cheese and
beaten yolks. When cool, add stiffly beaten whites and
cream. Fill baking cups half full, set in a pan of hot
water, and bake fifteen or twenty minutes in a quick
oven.
PROGRESS MEATLESS COOK BOOK 43
CHEESE STRAWS No. 1
2% cupfuls grated cheese flour
Y-L cupful butter pinch of salt
dash cayenne pepper
Mix cheese and softened butter thoroughly, add salt and
pepper and sufficient flour to roll the dough very thin.
Put in a buttered pan, draw a knife across the dough in
sections one-half inch in width, and bake in quick oven.
CHEESE STRAWS No. 2
y-i cupful flour 1 egg
J4 cupful butter y 2 teaspoonful baking powder
y z cupful grated cheese y z teaspoonful salt
dash cayenne pepper
Mix part of flour, beaten egg and softened butter, add
cheese, salt and pepper, and remainder of flour with bak-
ing powder sifted in. Roll thin, place in pan and mark
into straws with a sharp knife. Bake quickly.
MACARONI AND CHEESE No. 1
l / 2 cupful macaroni 2 cupfuls grated cheese
1 chopped onion 2 tablespoonfuls olive oil
2 cupfuls strained tomatoes y 2 teaspoonful salt
y 2 cupful milk
Break the macaroni into inch pieces, boil thirty minutes
and pour off water. Put olive oil in a stew pan, add onion
and shake over fire till onion is soft. Add macaroni and
tomatoes, heat thoroughly, stir in the other ingredients,
cook for about ten minutes and serve hot.
Two cupfuls tomatoes are generally in one ordinary can
of tomatoes. This serves ten people.
44 PROGRESS MEATLESS COOK BOOK
MACARONI AND CHEESE No. 2
*/4 cupful macaroni 1 tablespoonful corn starch
1 cupful grated cheese a little salt
1 cupful milk
Prepare the macaroni as per directions in Macaroni and
Cheese No. 1. After taking macaroni from the boiling
water, butter a baking dish, put in part of the macaroni
and cover it with milk and the corn starch smoothed in.
Then sprinkle with half of the cheese, then the macaroni,
then another layer of cheese, a little salt, and put in the
oven to bake for about twenty minutes.
WELSH RAREBIT No. 1
4 cupfuls grated cheese 1 teaspoonful dry mustard
34 cupful ale 1 teaspoonful Worcestershire
yolk of 1 egg sauce
dash of pepper pinch of salt
1 teaspoonful butter
Melt butter in stew pan, add cheese, and gradually the ale,
stirring constantly. Break egg and stir in mustard and
sauce, pepper and salt. Stir all together and cook for a few
minutes, then pour over toasted bread.
If the mixture becomes stringy or curdled, add a pinch of
soda to make it creamy.
WELSH RAREBIT No. 2
4 cupfuls grated cheese dash cayenne pepper
54 cupful milk l / 2 teaspoonful dry mustard
1 egg 1 tablespoonful butter
pinch of salt
Melt butter in cooking dish, add cheese, then beaten egg
and other ingredients, stirring constantly. Pour over
toasted buttered bread. Serves five people.
MEMORANDA
MEMORANDA
SANDWICHES
ABOUT SANDWICHES
Bake bread in baking-powder cans. Butter cans and fill
one-third full when dough is to be baked with the covers
on (which makes a tender crust), and one-half full when
it is to be baked without covers.
When necessary to make sandwiches some time in ad-
vance of their being eaten, wrap them in a cloth wrung
out of hot water and put in a cool place.
Do not use bread any less than a day old.
HERB SANDWICHES
Mix chopped lettuce, pepper grass, watercress and pep-
permint with mayonnaise dressing.
VEGETABLE SANDWICHES
Cold boiled oyster plant, beets and cauliflower with any
preferred dressing.
SANDWICH FILLING COMBINATIONS
Cream cheese and dates.
Apples and onions.
Two parts nuts, one part preserved ginger, moistened
with thick cream.
45
46 PROGRESS MEATLESS COOK BOOK
Olives and walnuts moistened with Mayonnaise Dressing.
Sweetened mashed bananas.
Jam or marmalade covered with cream cheese.
For a sweet sandwich, chopped figs and dates, with a few
drops of lemon juice.
Many people like cayenne pepper sprinkled on bread and
butter sandwiches for evening refreshment
Chopped cold boiled eggs and lettuce with French Dress-
ing.
Finely chopped peanuts and Mayonnaise.
Chopped nuts, cream cheese, olive oil and lemon juice.
Chopped mint leaves with French Dressing.
Chopped onions and Mayonnaise.
Lettuce leaves spread with Mayonnaise, sprinkled with
grated cheese and nuts.
MEMORANDA
MEMORANDA
SOUPS
If soup is too salty, add a few slices of raw potato and
cook a few minutes longer for the potato to absorb the
salt.
If soup appears lacking in strength, stir in a little grated
cheese.
NUT STOCK FOR SOUPS
Put two cupfuls of mixed chopped nuts in a stew pan
with one quart of water and let them stew slowly for two
hours, then strain and remove the water for stock.
The nuts may be used in soups, cakes, or any preferred
way.
SOUP BASIS
Water drained from boiled rice and from all vegetables,
is used as a basis or "stock" for soups.
CROUTONS
Cut rather dry bread into one-half inch slices, and cut
them into small pieces. Put in a pan in the oven to
brown. Place half a dozen or more pieces on each plate
of soup just before serving.
48 PROGRESS MEATLESS COOK BOOK
CREAM OF ASPARAGUS SOUP
1 bunch of asparagus y$ teaspoonful salt
2 cupfuls milk 1 tablespoonful flour
Y+ cupful cream 1 tablespoonful butter
dash of pepper
Wash asparagus and cut off the tips. Put the stalks in
cold water and -boil till tender. Put them through a col-
ander, then put back in the water they boiled in. Heat
milk to the boiling point and stir in the butter and flour
smoothed together. Boil ten minutes, pour into the as-
paragus, season, add cream and the asparagus tips which
have been boiled by themselves in cold water till tender.
A spoonful of whipped cream is nice on almost any soup,
added just before serving.
BEAN SOUP
Take as many stewed or baked beans as desired, put
through a colander, add as much water as wished and boil
about ten minutes. Add butter size of an egg to a small
kettle of soup, season with salt and pepper. Make the
soup as thick as desired and just before taking from the
fire, stir in about a cupful of milk. A few sprigs of pars-
ley on each plate of soup is pleasing.
CREAM OF PEA SOUP
1 quart shelled peas dash of pepper
1 quart milk 3 tablespoonfuls butter
1 onion 1 tablespoonful olive oil
1 cupful cream 2 tablespoonfuls flour
Yz teaspoonful salt
Put peas and onion in cold water to cover them, and boil
PROGRESS MEATLESS COOK BOOK . 49
fifteen minutes. Heat the milk in double boiler. Smooth
butter and flour together and gradually pour the hot milk
on the mixture, pour it all in double boiler and heat. Take
the onion from the peas and run them through a strainer,
add them to the milk mixture, add salt, pepper, oil and
cream, and keep at boiling point ten minutes.
PLAIN POTATO SOUP
Peel, and cut in very thin small pieces three medium size
potatoes. Put one-fourth cupful of butter in a soup
kettle and let it melt and brown, but not burn. Turn the
potatoes on the butter and stir till most of the butter is
absorbed, for about fifteen minutes, being careful not to
let the mixture burn. Add one cupful of cold water and let
the potatoes come to boiling point and boil five minutes.
Then add, gradually, one cupful of milk and as soon as it
reaches the boiling point, add one tablespoonful of flour
smoothed in three-fourths of a cup of milk, one teaspoon-
ful of salt and a pinch of pepper. Remove from fire and
serve.
QUICK SOUP
1 quart can tomatoes % cupful flour
1 slice of onion 2 tablespoonfuls butter
2 cupfuls water 1 teaspoonful salt
a blade of mace
Put tomatoes, water, salt, onion and mace to boiling point,
and add flour and butter smoothed together. Stir con-
stantly till the mixture boils, run through a sieve, heat
and serve with croutons.
50 PROGRESS MEATLESS COOK BOOK
SALSIFY SOUP
Salsify is the vegetable oyster. Scrape the salsify, cut
in small pieces to fill a quart measure, put immediately
into cold water. Cook till tender, being careful not to
burn it, put through a colander, add one quart milk, butter
size of egg and one-half teaspoonful salt. Let come to a
boil and remove from fire.
TOMATO SOUP
1 quart cut tomatoes 1 cucumber
2 cupfuls water % teaspoonful cloves
1 slice of onion 1 dessertspoonful sugar
part of a bay leaf
Wash, peel, and cut the tomato and cucumber in small
pieces to make one quart. Boil with the other ingre-
dients for twenty minutes, put through a strainer.
Prepare
2 tablespoonfuls butter 1 teaspoonful salt
3 tablespoonfuls flour Vz teaspoonful soda
Warm the butter and smooth in the flour, add salt and
soda dissolved in a little hot water, stirring constantly,
add gradually the hot soup, let come to a boil, and re-
move from fire.
VEGETABLE SOUP
2 potatoes 1 turnip
2 quarts water J4 cupful rice
1 cupful tomato 1 teaspoonful salt
1 carrot dash of pepper
1 onion 2 tablespoonfuls olive oil
Peel potatoes, turnip and onion, scrape the carrot, slice
PROGRESS MEATLESS COOK BOOK 51
each very thinly, put into the cold water and boil one
hour. Pour boiling water over the rice in double boiler,
cook till partly done, then add to the vegetables that have
been cooked one hour, and put in the other ingredients
and cook one more hour.
CORN CHOWDER
4 cupfuls chopped corn 2 tablespoonfuls olive oil
4 cupfuls sliced potatoes ^ cupful flour
2 chopped onions 2 cupfuls hot milk
salt
Cut the kernels from about a dozen ears of corn and put
through the food chopper. Slice the potatoes very thinly.
Put the oil in the kettle, and stir the onions in it for
about five minutes, then put in a layer of corn, then
potatoes, sprinkling each layer with salt and flour, adding
the layers till vegetables are all used. Then just cover
with boiling water and let cook for thirty minutes, turn
in the hot milk and serve hot.
NUT CHOWDER
4 potatoes 2 cupfuls chopped nuts
2 turnips 1 quart water
1 onion 1 tablespoonful olive oil
2 cupfuls milk a little thyme and sweet mar-
2 tablespoonfuls flour joram
2 tablespoonfuls peanut butter 1 teaspoonful salt
Put the nuts with the water and stew slowly for two
hours, then strain. Peel and cut in thin slices potatoes,
turnips and onions. Put the oil in a soup kettle, then add
52 PROGRESS MEATLESS COOK BOOK
a layer of potatoes, one of the turnips and onions, sprinkle
in a little thyme, sweet marjoram and salt, and then add
a layer of nuts, then potatoes, turnips, etc., till the in-
gredients are all used, and finally pour on the boiling hot
water strained from the nuts. Cook about twenty minutes,
and stir in the flour which has been gradually smoothed
into the milk, and the peanut butter. Serve hot. Makes
four plates.
MEMORANDA
MEMORANDA
VEGETABLES
BAKED ASPARAGUS
1 cupful asparagus 1 teaspoonful chopped parsley
1 cupful milk 2 tablespoonfuls butter
3 eggs 2 tablespoonfuls flour
Yz teaspoonful salt
Cook the asparagus and parsley together in a stew pan,
same as Boiled Asparagus. When tender, remove from
fire and stir in the well beaten eggs. Smooth the flour
in part gradually adding all of the milk, and pour over
asparagus in stew pan over fire, add butter and salt and
when well mixed, but not boiling, turn into a buttered
baking mould, set the mould in a pan of hot water and
bake until firm. Serve with melted butter.
BOILED ASPARAGUS
Cut off the tough ends of the stalks, scrape the stem an,d
leave the asparagus in cold salt water thirty minutes.
Tie in a bunch, put upright in a kettle holding enough
water to reach to the tips. Cook till the stalks are tender,
and the tips will be done just right. Serve with butter,
pepper and salt, or on toasted bread, or with a cupful of
hot cream or milk poured over it.
BAKED BEANS
15/2 cupfuls beans pinch of soda
54 cupful butter 1 tablespoonful molasses
5/2 cupful chopped nuts 1 teaspoonful salt
dash of cayenne pepper
Soak the beans in cold water over night. In the morning,
53
54 PROGRESS MEATLESS COOK BOOK
drain off the water, put into cold water, let boil fifteen
minutes, drain off, put again into cold water and boil
second fifteen minutes, and repeat a third time. Be sure
the beans are put in very cold water each time. After the
third boiling, pour off the water, cover with cold water,
stir in the other ingredients and boil ten minutes. Then
pour into a bean pot and bake all day, adding boiling
water if the water bakes out. Leave off the cover ten
minutes before finishing the baking.
They may be baked at two different times, if the oven is
being used two successive half days.
A chopped onion is good added to the beans.
A cupful of cream stirred in during the last hour of bak-
ing is a delicious addition.
Peanuts are good nut to use with beans.
A half teaspoonful of mustard and a half cupful of butter
instead of a fourth cupful, omitting the nuts, but using
the other ingredients, makes a nice dish.
In winter, set the beanpot on the ledge or shelf inside
your furnace door. In the summer, if possible, bake in a
fireless cooker, leaving in four hours. Re-heating for ten
minutes and putting in the cooker for another four hours.
Serve with Boston Brown Bread.
Most people enjoy catsup on beans.
BEAN CROQUETTES
2 cupfuls baked beans bread crumbs
egg 2 tablespoonfuls catsup
a good dash of red pepper
Put the beans through a colander, work in the other in-
PROGRESS MEATLESS COOK BOOK 55
gredients, shape into small croquettes, roll in crumbs,
dip in the beaten egg, roll again in crumbs and fry in deep
cooking oil.
BEAN HASH
Put two cupfuls baked beans through a colander, add
four cupfuls chopped cooked potatoes, mix, put in a fry-
ing pan with a little water and butter size of an egg,
season with pepper and salt, stir and heat till of the
desired consistency.
BAKED LIMA BEANS
Soak one cupful dried lima beans over night. Next morn-
ing, drain and cover with boiling water. Let them cool,
drain, cover the second time with boiling water, cool and
repeat for the third time. Slip off the loosened skins, put
the beans in a baking dish, cover with hot milk, sprinkle
with salt and pepper, cover and bake for two hours. Re-
move the cover after about one hour's baking, add two
tablespoonfuls of butter in small pieces, scatter over the
top of the beans, and complete baking with the cover off.
FRESH LIMA BEANS
Shell and put in boiling water and boil till tender. Drain
off the water, add one-fourth cupful butter to an ordinary
kettle of beans, season with salt and pepper, and serve
hot.
STEWED BEANS
Prepare as for Baked Beans; after the third boiling, put
again in cold water and stew till tender.
56 PROGRESS MEATLESS COOK BOOK
Beans continue to improve by warming over. Put them
in a buttered frying pan, with a little water, cover a few
minutes, stir to prevent sticking and as soon as heated,
remove from fire.
Sliced raw onions are fine with beans.
SUMMER BEANS
Wash, cut in small pieces, cover with boiling water and
cook till tender. Drain off water and season with butter,
pepper and salt.
BAKED BEETS
Scrub thoroughly after green tops are removed, and place
in oven to bake till tender.
BOILED BEETS
Scrub and wash the beets after green tops are removed,
place in cold water, let boil till tender, remove from fire,
drain, immerse quickly in cold water to make skins peel
easily. Peel and serve with butter, pepper and salt.
BEET HASH
Use boiled beets and boiled potatoes in the proportion of
two cupfuls chopped potatoes to one of beets. Mix, and
put in a buttered frying pan with a little water. Add
butter size of a walnut to each cupful of the vegetables,
season with pepper and salt, and stir and cook till not
too moist.
PROGRESS MEATLESS COOK BOOK 57
BRUSSELS SPROUTS
Pick off the old leaves and wash the sprouts. Put a pinch
of soda in a little boiling water in a kettle, turn in the
sprouts, adding boiling water to cover. Boil until tender,
drain, add butter, and season with pepper and salt.
BAKED CABBAGE
1 medium sized cabbage 1 small chopped onion
y^ cupful chopped English wal- */ 2 cupful boiled rice
nuts a little sage
salt and pepper
Hollow out the cabbage, and fill with the dressing well
stirred together. Place in a bag tied at the top and boil
about one hour. When done, remove from bag, add a
few small pieces of butter on top, and serve hot.
Egg plant may be cooked as above.
BOILED CABBAGE
Remove the outer leaves till those exposed are clean and
fresh. Wash, cut in pieces and put in cold water in a
kettle with a little salt. Boil about thirty minutes, drain
and serve with this
CREAM SAUCE FOR VEGETABLES
5/2 cupful milk 1 dessertspoonful flour
2 tablespoonfuls made mustard 1 dessertspoonful melted but-
2 tablespoonfuls warm vinegar ter
Smooth the flour into just water enough for it to be pasty,
add a little of the milk, heat the remainder milk in a
58 PROGRESS MEATLESS COOK BOOK
double boiler and add flour mixture, stirring constantly.
When very hot, not boiling, add the other ingredients,
heat for a few moments and remove from fire.
Always soak cabbage in salty water a half hour before
cooking.
Place a piece of bread in the kettle with boiling cabbage
to do away with the odor.
CARROTS
Always soak carrots in cold water three or four hours
before using. And always cut them in slices when they
are to be served in creams, because the outer part is
richer in flavor than the center.
BOILED CARROTS
Wash, scrape and put into cold water and boil till tender.
Drain off the water, and serve whole with butter, pepper
and salt.
CARROTS WITH DRESSING
3 cupfuls sliced carrots 2 tablespoonfuls butter
1 cupful milk 1 dessertspoonful flour
dash of pepper y 2 teaspoonful salt
Wash, scrape and cut the carrots into thin slices. Cover
with boiling water in a stew pan and cook till tender.
Drain off the water and return to fire, adding the butter
and seasoning. Smooth the flour into a little milk grad-
ually adding all of it, and stir it into the carrots, letting
all come to boiling heat, then remove from fire.
PROGRESS MEATLESS COOK BOOK 59
CAULIFLOWER
Always soak cauliflower in cold water one hour before
boiling in salted water about thirty minutes. Place it
head down in the kettle, and be sure it is all covered
with water. ,
CELERY
Wash the stalks after breaking them apart, leave part of
the green tops on, put in cold water for an hour, and dry
quickly on a soft towel before serving.
CORN
Do not use salted water in which to boil corn, as the salt
toughens it.
BOILED CORN
Husk the corn, cut off any brown ends or spots, put in
cold water, and boil for ten or fifteen minutes.
Re-wrap the ears in the inner husk, tie around with twine
and boil.
CORN IN MILK
With a sharp knife, cut the kernels from boiled corn, place
in a stew pan, cover with milk, add butter size of an egg,
pepper and salt, heat to boiling point, and serve.
CORN IN TOMATOES
Wash, peel and scoop out the centers of firm tomatoes,
turn down and drain for a few minutes, then fill with a
60 PROGRESS MEATLESS COOK BOOK
mixture of uncooked sweet corn kernels cut from the ear,
a few chopped mushrooms, one-half teaspoonful of but-
ter, and pepper and salt for each tomato. Pack closely
in a buttered pan and bake for about thirty minutes.
FRIED CORN CAKES
2 cupfuls milk 2 teaspoonfuls baking powder
1 cupful canned or fresh corn pinch of salt
2 eggs flour
Add the beaten yolks to the milk, salt and corn. Stir in
a cupful of flour containing the baking powder, then a
little more flour to make a stiff batter, and stir in very
lightly the stiffly beaten whites. If more flour is needed,
stir it in carefully. Fry on a hot buttered griddle and
serve with syrup or molasses.
CUCUMBERS
Wash, peel and slice cucumbers, soak in cold salt water
one hour, drain, put on a cloth to dry, and serve cold.
EGG PLANT
Wash, peel and cut into slices about three-fourths of an
inch in thickness. Soak in salted water for an hour. Put
a heavy earthen dish on the slices to keep them under
water. Remove from the salt water, dip in egg, then in
flour and fry slowly in a buttered frying pan. Use butter
enough to prevent the slices sticking. Cover part of the
time. Turn them to brown on the other side, using a
pancake turner. Serve hot. Egg plant may also be baked
like cabbage.
PROGRESS MEATLESS COOK BOOK 61
GREEN THINGS
Save leaves of celery, parsley and other herbs, and dry
in the warming oven. When thoroughly dry, pack away
in glass jars to have ready for flavoring soups and vege-
tables.
A pinch of soda in the water in which green vegetables
are boiled, is a help to keeping color.
When root vegetables have withered, to" revive them,
slice off the ends, then put the vegetables in cold water,
leaving them for several hours.
If a small piece of charcoal is placed in the vegetable
kettle, disagreeable odors will be removed, and vegetables
not injured.
SPINACH GREENS
Wash spinach very carefully in at least three waters to
remove all dirt. Cook in boiling water till tender, drain
and season with butter, pepper and salt.
A little cream may be heated and poured over it.
WATER CRESS GREENS
Wash, leave out the large stems, and put the other pieces
in a kettle of boiling water to cook thirty minutes. Drain
well, and season with butter, pepper and salt.
LENTILS
Soak dried lentils in water over night, drain and put in a
kettle with plenty of cold water and cook till tender.
Drain, add butter, and season with pepper and salt.
62 PROGRESS MEATLESS COOK BOOK
MACARONI AND CORN
$4 cupful macaroni ^ teaspoonful salt
1% cupful corn 1 cupful milk
2 tablespoonfuls corn starch
Break macaroni into inch pieces, boil thirty minutes,
drain and put one-half of it in a buttered baking pan about
the size of a bread pan. Cover with milk, put one-half
the corn over it, add the remainder of the macaroni, then
the last of the corn. Scatter a few bits of butter over the
top, sprinkle with salt and bake.
Cooked sweet corn cut from the ears may be used, or
canned corn.
MACARONI AND RICE
Cook like Macaroni and Corn.
MACARONI WITH CREAM SAUCE
*/4 cupful macaroni 2 tablespoonfuls flour
1 cupful milk 54 teaspoonful salt
2 tablespoonfuls butter
Break macaroni into inch pieces, put in boiling water to
cover, boil thirty minutes and drain. Then cover it with
cold water and put on the fire to boil fifteen minutes.
Smooth the flour into a little milk gradually using all of
it, add butter and salt, and stir into the macaroni, re-
moving from fire as soon as mixture thickens.
MEMORANDA
MEMORANDA
NUT RECIPES
TO FRESHEN STALE NUTS
Remove shells and soak over night in equal parts of water
and milk, then dry in the oven, being careful not to burn.
TO BLANCH NUTS
Remove shells and pour boiling water over the nut meats.
Allow them to soak a few minutes, then rub a few of
them in a coarse crash towel and if the skins do not loosen
readily, let them soak till they do.
TO CRACK NUTS WHOLE
Pour boiling water over nuts, boil for ten or fifteen
minutes, remove from fire, let cool, and crack.
SALTED ALMONDS
Blanch the nuts, dry them in a towel, place them in a
shallow pan and pour over them a teaspoonful of olive
oil, stir them about, sprinkle with fine salt and put them
in the oven to become light brown.
BOILED CHESTNUTS
Put in boiling water and cook till mealy. Serve in indi-
vidual saucers, the nuts to be opened with sharp knives.
The nuts may be sprinkled with salt.
63
64 PROGRESS MEATLESS COOK BOOK
MASHED CHESTNUTS
Cut a slit in the shell of each nut and leave them in boil-
ing water till the shells are easily removed. Put the
meats in boiling water and cook till soft. Drain off the
water, put the nuts through a potato masher, return to
the kettle and stir in a little butter and salt. Serve hot
like mashed potatoes.
NUT HASH
Take two parts chopped cold boiled potatoes and one
part chopped nut roast. Mix well, put in a frying pan
with small piece of butter and a little water. Cover for
a few minutes, then remove cover, sprinkle with pepper
and salt, stir till of the desired consistency, and serve hot.
Chopped nuts may be added, if desired. Serve with sliced
raw onions, or catsup.
NUT ROAST No. 1
1 cupful bread crumbs dash of pepper
1 cupful chopped nuts 2 hard boiled eggs
1 cupful boiled rice 2 raw eggs
34 cupful milk 1 teaspoonful sage
1 teaspoonful salt
Soak crumbs in milk for about one hour, stir in the beaten
eggs, and seasoning, then add the chopped hard boiled
eggs, nuts and rice. Press into a pan to shape, then turn
into a buttered baking tin and bake from forty-five to
sixty minutes.
PROGRESS MEATLESS COOK BOOK 65
STEAMED NUT ROAST No. 2
2 cupfuls bread crumbs 1 teaspoonful salt
\y t cupfuls milk dash of pepper
2 cupfuls chopped nuts 1 teaspoonful chopped onion or
sage
Soak crumbs in milk for one hour, add the other ingre-
dients and mix thoroughly. Press into buttered baking
powder cans, filling two-thirds full, steam three hours,
remove covers, and serve hot, or let stand till cold, slice,
dip in egg, then in bread crumbs, then again in egg and
fry in a buttered frying pan. Serve with catsup.
NUT ROAST No. 3
1/4 cupfuls bread crumbs 1 teaspoonful powdered sage
1 cupful milk Y-i teaspoonful salt
1% cupfuls chopped nuts 2 eggs
Soak crumbs in milk, stir in nuts, beaten eggs and season-
ing. Press the mixture into a pan to mould it into the
desired shape, then turn it into a buttered baking pan and
bake from forty-five to sixty minutes.
This roast is good served with sage cheese. Makes a
small loaf.
NUT SCRAPPLE
2 cupfuls corn meal 5 cupfuls boiling water
1 cupful hominy 1 teaspoonful salt
2}4 cupfuls chopped nuts
Moisten the meal and hominy in cold water, then stir in
gradually the boiling water, and cook in a double boiler
till like mush. Then stir in the nuts and pour into a but-
66 PROGRESS MEATLESS COOK BOOK
tered baking tin. Set aside to cool. When cold, slice
and fry in butter. Serve on a platter with green garnish-
ings for a dinner dish.
ALMOND NUT FORCEMEAT
2-3 cupful chopped almonds y^ cupful cream
3 cupfuls bread crumbs 3 eggs
54 cupful melted butter 2 tablespoonfuls olive oil
a dash of nutmeg
Add cream to beaten yolks. Blanch and chop the almonds
to fill two-thirds of a cup and mix with the white of one
egg. Stir crumbs and melted butter in a mixing bowl,
add oil, then nuts, then the cream and yolk mixture, nut-
meg, and finally the stiffly beaten whites. Press into a
mould and bake carefully, or form into small balls and
fry five minutes, and serve around a roast.
PEANUT BUTTER
Shell peanuts and remove inner skins. Put them through
the finest chopper several times, and mix with olive oil
till like a very thick cream, and keep in a covered glass
jar.
MEMORANDA
MEMORANDA
ONIONS
. BAKED ONIONS
1 cupful hot milk 3 eggs
2-3 cupful cold milk y 2 teaspoonful salt
1 cupful cold boiled onions 1 tablespoonful butter
1 cupful bread crumbs dash of pepper
Soak bread crumbs in cold milk one hour, then add the
hot milk with butter melted in, beaten yolks, salt, pepper
and onions. Mix thoroughly, then stir in very lightly the
stiffly beaten whites, turn into a buttered baking dish and
bake forty-five minutes. Serve hot.
To remove the smell on the hands after peeling onions,
hold the hands immediately under cold running water.
Hold the paring knife there too.
BOILED ONIONS
Wash, remove outer skin, and put into cold salted water
to boil till tender. When done, drain off the water, cut into
pieces in the kettle with a spoon, add butter, salt and
pepper.
Or leave them whole, making a cream dressing like that
for new potatoes.
FRIED ONIONS
Wash, peel and slice the onions very thin, and put them
into a hot frying pan containing butter. Stir them enough
to keep from burning, and cook till browned. Lift from
67
r
68 PROGRESS MEATLESS COOK BOOK
the pan with a skimmer to remove the melted butter, and
season with salt and pepper.
RAW ONIONS
Wash, remove the outer skin and slice. Season with salt.
pepper, and vinegar, if desired.
They may also be served with French dressing, and are
fine with sliced cucumbers and tomatoes.
MEMORANDA
MEMORANDA
POTATOES
BAKED POTATOES
Wash them, wipe dry, and rub over with a little oil or
butter. They will bake beautifully.
Potatoes may be first peeled, then baked in a hot even.
To bake them quickly, boil in salted water ten minutes,
then bake.
Or place them close together in the oven and cover with
a pie plate.
If potatoes are immersed in hot water before boiling,
they may be easily peeled.
To prevent discoloration, peel them and let stand an hour
in cold water, before boiling.
A spray of mint in the water potatoes boil in, gives a nice
flavor.
BOILED POTATOES
Wash, peel or not, put in cold water with a little salt, and
boil till tender.
NEW POTATOES
New potatoes must be washed and scraped (not peeled),
and put to cook in boiling salted water. When tender,
drain off the water, add butter (size of an egg to a small
kettle full), a cupful of cream into which is smoothed a
teaspoonful of flour (or a cupful of milk with one and
69
70 PROGRESS MEATLESS COOK BOOK
one-half teaspoonfuls of flour), and a little pepper. Let
come to a nice boil and serve.
Instead of scraping new potatoes, let them boil a while till
the skins are ready to peel off, peel them and put in the
oven to bake.
BOILED SWEET POTATOES
Wash the potatoes, cut out any bad spots, cover with cold
water in a kettle to boil about thirty minutes. Drain off
the water, scrape the peel off, putting each potato imme-
diately back in the covered kettle to keep hot till all are
peeled.
To be eaten with butter and salt, or mashed on the indi-
vidual plates and eaten with plenty of cream or milk,
with a spoon.
POTATOES AND CHEESE
Stew sliced potatoes till well done. Drain the water off
and turn potatoes into a sauce pan and add chopped
cheese. Stir constantly till cheese is melted, and the
mixture is like creamed potatoes. Sprinkle with salt and
pepper.
FRIED POTATOES No. 1
6 large potatoes parsley
1 cupful flour 1 teaspoonful baking powder
milk 1 teaspoonful salt
cooking oil
Wash and peel potatoes and slice very thinly. Make a
paste by mixing baking powder and flour, adding milk
PROGRESS MEATLESS COOK BOOK 71
enough to make it smooth, salt, and stir in the sliced
potato. Fry in deep cooking oil, drain on clean brown
paper and sprinkle with parsley.
FRIED POTATOES No. 2
Slice cold boiled peeled potatoes, heat a teaspoonful of
butter in a frying pan, place potatoes in pan, sprinkle
with salt and pepper, and cover. Cook a few minutes,
remove cover, add a little more butter, turn them to
brown on other side, cover for a minute or so, till done.
LYONNAISE POTATOES
\Yz tablespoonfuls butter 2 cupfuls cold boiled sliced po-
1 tablespoonful chopped onion tatois
3 tablespoonfuls melted butter y$ teaspoonful salt
Yz tablespoonful chopped pars- dash of pepper
ley
Cook one and one-half tablespoonfuls butter and the onion
for five minutes. Cook the melted butter, potatoes,
pepper and salt, until the potatoes have absorbed the
butter, then add the onion mixture, stir well and add
parsley.
MASHED POTATOES
Boil peeled potatoes ; when done, drain off water, add
butter size of an egg, pepper, mash with a potato masher,
and add milk enough to make creamy. Or, after water
is drained off, put through a perforated potato masher and
with a large spoon, beat in butter, pepper and milk.
Beat in one or two teaspoonfuls of baking powder when
mashing potatoes, to make them light.
72 PROGRESS MEATLESS COOK BOOK
STUFFED POTATOES
Bake medium size potatoes about thirty minutes. When
done, cut in two and remove the inside from the peel. Put
the potato into a heated bowl and mash. Then to each
three potatoes, beat this mixture together:
3 tablespoonfuls grated cheese 5^ teaspoonful salt
white of 1 egg 1 teaspoonful butter
Fill the six shells with the mixture, set in a baking dish
and bake till brown. By counting the potatoes you can
get the exact quantities required for filling.
MEMORANDA
MEMORANDA
PROTOSE, PARSNIPS, ETC.
BAKED PROTOSE
Slices of protose may be placed in a buttered baking tin,
sprinkled with chopped onions, pepper and salt, and baked
for about twenty minutes.
FRIED PROTOSE
Cut protose in slices three-fourths of an inch in thickness,
dip in egg, then fry in a buttered frying pan. When
brown on one side, turn them over with a pancake turner,
fry on the other side and sprinkle with salt and pepper.
Serve with green onions or catsup.
PROTOSE HASH
Same directions as for Nut Hash.
BAKED PARSNIPS
Clean with a vegetable brush and proceed same as in
baking potatoes.
BOILED PARSNIPS
Boil same as potatoes, pour melted butter, and season
with salt and pepper.
FRIED PARSNIPS
Cut boiled parsnips in slices, fry in butter and season.
73
74 PROGRESS MEATLESS COOK BOOK
PARSNIP CAKES
Mash boiled parsnips through a colander and to each cup-
ful, add the beaten yolk of an egg, a little salt and pepper,
shape into little cakes and fry in butter.
PARSNIP CROQUETTES
Cut boiled parsnips into short pieces, dip in beaten egg,
then in bread crumbs, dip again in the egg and fry in deep
cooking oil.
GREEN PEAS
Shell, cover with boiling water in a stew pan. Cook
slowly till tender, drain, add butter size of egg, one-half
teaspoonful salt and dash of pepper. Pour into a hot
dish and serve in small dishes.
Or add a cupful of milk, allowing it to become hot when
added with the butter.
A leaf of spinach may be added to the water in which peas
are boiled to help them to retain a good green color.
A teaspoonful of sugar may be added to peas while
boiling.
A sprig of mint in the boiling peas adds a nice flavor.
Peas may be cooked by washing the pods and boiling
them whole. When done, the pods will burst open and
the peas will go to the bottom.
STUFFED GREEN PEPPERS
Cut out stems and seeds, pour boiling water over them, let
PROGRESS MEATLESS COOK BOOK 75
stand a few minutes and drain. Fill with equal parts
cooked rice and tomatoes, or with bread crumbs soaked in
cold milk, and chopped nuts. Season with salt. Stand
on the small ends close together in a baking pan contain-
ing a little water, and bake.
BOILED RICE
Wash two cupfuls rice, put in a double boiler and cover
with four cupfuls of boiling water. Do not stir, but let
cook till each kernel stands separately. Then stir in one-
half teaspoonful salt, and serve hot or cold.
If desired for a pudding, add raisins, two beaten eggs
and put in a baking dish and bake.
Or it may be added, part or in whole, to flour enough to
thicken like stiff dough, dipped in egg, then in bread
crumbs, again in egg and fried in a buttered frying pan.
Rice may also be cooked in milk.
Rice may be served with fruits, sugar and cream, or in
any preferred style.
RICE TOMATOES
Stir one-half cupful cooked rice into two cupfuls stewed
tomatoes, stew for ten minutes, add a teaspoonful of
butter, and season with pepper and salt.
A teaspoonful of sugar may be added, if desired.
BAKED SQUASH
Clean the outside of a winter squash, cut in two, remove
seeds, sprinkle salt inside and fasten the halves together
76 PROGRESS MEATLESS COOK BOOK
with long metal skewers. Then place in a pan in the
oven and bake. Serve whole on a platter, the host open-
ing the squash and scooping out the portions with a large
spoon.
FRIED SQUASH
Take boiled squash after it is mashed and seasoned ; chop
an onion and brown in butter in a frying pan, stir in the
squash and fry, being careful not to burn.
SUMMER SQUASH
Wash, peel, cut in small pieces and remove seeds, put in
cold water and boil. Drain off water, mash and season
with pepper, salt and butter.
TOMATOES
Plunge tomatoes into boiling water and pour through a
drainer instantly, peeling immediately.
FRIED TOMATOES
Peel and cut in thick slices, dip in corn meal or bread
crumbs, season and fry in a kettle of cooking oil. Drain
on clean brown paper.
FRIED GREEN TOMATOES
Cut in thick slices and soak fifteen minutes in salt water.
Drain, sprinkle with sugar, dip in corn meal or flour, sea-
son and fry in butter in a frying pan, or in a kettle of cook-
ing oil.
PROGRESS MEATLESS COOK BOOK 77
STEWED TOMATOES
Peel, cut in pieces and stew till done. Add butter, salt and
pepper, or sugar, for seasoning.
SAUCE FOR FRIED TOMATOES
1 tablespoonful butter a little mustard
1 tablespoonful hot vinegar a little salt
1 egg a little pepper
Melt butter in hot vinegar, stir in the beaten yolk, then
the seasoning, the stiffly beaten white, and remove from
fire.
STUFFED TOMATOES
6 tomatoes 1 egg
2 cupfuls bread crumbs a little chopped parsley
1 cupful chopped nuts y z teaspoonful salt
a dash of pepper
Wash, wipe dry, and cut a slice off the stem end of nice,
firm tomatoes, remove seeds and pulp, mix the ingre-
dients given, fill in, cover with the piece cut off, and bake
in a buttered pan thirty minutes.
STUFFED TOMATO FILLINGS
Equal parts chopped mushrooms and bread crumbs sea-
soned with chopped onion, parsley, pepper and salt, and
olive oil.
Chopped boiled corn, bread crumbs, melted butter and
salt. Boiled rice seasoned with salt.
78 PROGRESS MEATLESS COOK BOOK
TURNIPS
Wash young turnip greens, and boil in plenty of water
for about one hour. Season with pepper and salt. But-
ter should be added, unless they are to be eaten with
vinegar.
Add a little sugar to the water in which turnips are to
be boiled.
BOILED TURNIPS
Wash, peel off the thick skin, let stand one hour in cold
water, put in fresh water containing a little salt and boil
till tender. -Drain off the water, mash, add butter size of
an egg, and season with salt and pepper.
STUFFED TURNIPS
After boiling till tender, hollow out the center of each,
mashing the part taken out, adding butter, pepper and
salt, a little milk, one beaten egg, and enough bread
crumbs to form a nice dressing. Pour into the turnips,
rub a bit of butter over them and brown in a hot oven.
Small turnips may be served individually, or large ones
dished out by the host.
VEGETABLE CHILI CON-CARNE
1 cupful kidney beans ^ cupful water
2 dried red chili peppers 2 tablespoonfuls flour
1 cupful stewed tomatoes 1 small chopped onion
54 cupful peanut oil y z teaspoonful salt
*/ cupful pecan meats
Soak beans over night, next morning drain, cover with
PROGRESS MEATLESS COOK BOOK 79
cold water, boil ten minutes, drain, cover and boil a sec-
ond, and a third ten minutes, adding a pinch of soda to
the third water, and cook till tender. Remove seeds from
the peppers, soak the pods in warm water till soft, then
scrape the pods, saving the pulp and throwing away the
skins. Put the whole pecan meats in a frying pan with
the oil, with flour smoothed in, and cook and stir for five
minutes. Then add the chili pulp, chopped onion, toma-
toes and salt, and cook slowly for two hours. Add water,
if necessary, to make the mixture like a thick sauce. Add
beans just before removing from fire. One teaspoonful
of chili powder may be substituted for the chili peppers,
if desired. The tomatoes may be omitted if desired.
MUSHROOM FORCEMEAT
2-3 cupful chopped mush- a little salt
rooms a bit of mace
54 cupful butter 1 tablespoonful olive oil
1 cupful bread crumbs a dash of cayenne pepper
2 eggs a dash of nutmeg
mushroom gravy
Peel and chop the mushrooms to make two-thirds of a
cupful. Cook with the butter, and cool. To the well
beaten eggs add oil, bread crumbs and seasoning, the
mushroom mixture, and mushroom gravy if needed, to
form into small balls. Fry about five minutes and serve
around a roast.
GRAVIES
To brown flour for gravy, put it in a pan when baking
and brown it in the oven. It may be kept- in a jar ready
for use.
80 PROGRESS MEATLESS COOK BOOK
MILK GRAVY
Use two tablespoonfuls of flour and one teaspoonful of
butter for each cupful of milk. Smooth the flour into
part of the milk to make a paste. Let part of the milk
get to boiling point, dip out a little and stir in with the
cold paste, then stir the paste quickly into the hot milk.
Add butter, season with salt and remove from fire as soon
as the mixture thickens.
MEMORANDA
MEMORANDA
MEMORANDA
MEMORANDA
SAUCES, RELISHES, ETC.
CUCUMBER RELISH
Peel and slice enough cucumbers to fill a quart fruit jar.
Add a sliced onion, season with salt and mix carefully,
fill the jars and pour over boiling hot vinegar and seal at
once. Keep in a dark cool place.
GREEN RELISH
^ of a head of cabbage 1 green pepper
3 onions y 2 teaspoonful salt
2 stalks of celery vinegar to suit
Cut out the core of the cabbage, chop finely with the
onions, celery and pepper, add seasoning and stir in as
much vinegar as desired.
Two tablespoonfuls butter and the same of flour is the
usual quantity to one cupful of liquid in thickening sauce.
HORSERADISH
Mix grated horseradish with lemon juice. Serve with
Nut Roast or Baked Beans.
HORSERADISH TASTY RELISH
Mix fresh grated turnips with vinegar, salt and a dash of
cayenne pepper. Serve with Nut Roast and Baked Beans.
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82 PROGRESS MEATLESS COOK BOOK
FRENCH MUSTARD
1 teaspoonful sugar 1 teaspoonful vinegar
1 teaspoonful mustard */ teaspoonful flour
1 egg
Add sugar to the beaten egg, stir in mustard and flour,
and beat till creamy, then add vinegar, put over the fire
and stir until it thickens, then remove.
TABLE MUSTARD
54 cupful mustard 1 teaspoonful onion juice
vinegar 1 teaspoonful sugar
olive oil 1 teaspoonful paprika
Add olive oil to mustard till creamy, add onion juice,
sugar, paprika, mix well, beat in vinegar to make a smooth
paste, bottle, and serve cold with roasts.
EGG SAUCE
yolks 3 hard boiled eggs 1 tablespoonful butter
2 tablespoonfuls lemon juice 1 tablespoonful milk or cream
Mash yolks, mix in butter till creamy, then lemon and
milk. Serve with vegetables.
MINT SAUCE
3 tablespoonfuls chopped mint 2 tablespoonfuls powdered
*A cupful vinegar sugar
The leaves stripped from six stalks of mint are usually
enough for three tablespoonfuls chopped. Mix mint and
sugar, adding gradually the vinegar. Serve cold with
roasts.
PROGRESS MEATLESS COOK BOOK 83
TOMATO SAUCE
3 tomatoes 2 tablespoonfuls chopped pars-
1 small onion ley
J4 cupful olive oil pinch of salt
1 teaspoonful butter dash of red pepper
3 tablespoonfuls flour
Put tomatoes through colander, add the other ingredients
and boil all together a few minutes. Serve hot with
vegetables.
WATERCRESS SAUCE
Chop watercress and onions, simmer in butter till tender,
add a little cream, cook a few moments, and serve cold
with Nut Roast.
OLIVES
When a bottle is opened and only part of them used, pour
about two tablespoonfuls of olive oil over the remaining
olives to prevent their becoming soft.
Keep olive oil in the dark to retain its flavor.
RADISHES
Wash, put in cold water, wipe dry, and keep in a cool
place till time to serve.
SALAD COMBINATIONS
Lima beans, olives and peppers, all cut finely, with French
Dressing.
Chopped celery and mint.
Bananas and chopped peanuts with Mayonnaise. The
mixture may be placed in the banana peeling and prettily
garnished.
Stoned cherries filled with peanuts, served with
Mayonnaise.
Sliced oranges on lettuce with French Dressing.
Apples and celery with Mayonnaise.
Apples and nuts with French Dressing.
Chopped cabbage with slices of hard boiled eggs and
Mayonnaise.
A salad may be very lightly sprinkled with very finely
chopped green peppers or pistachio nuts.
Chopped raisins, nuts and celery.
Cherries, oranges and bananas with French Dressing.
Watercress served with French Dressing.
Small cabbages may be cut and shaped into very artistic
salad cups.
Halves of oranges and grape fruit skins make beautiful
salad cups.
Red pepper pods cut in various shapes make a pretty
salad garnish.
Always heat crackers to make them crisp when serving
with salad.
84
PROGRESS MEATLESS COOK BOOK 85
BOILED SALAD DRESSING No. 1
Yz cupful sweet or sour cream 1 teaspoonful salt
54 cupful vinegar 1 teaspoonful flour
54 cupful melted butter 1 teaspoonful mustard
1 teaspoonful sugar
Smooth mustard in a little water, add flour, then salt,
sugar and cream. Add this mixture to the heated vinegar
on the range, and stir till it thickens, then remove from
fire, add butter and stir till smooth. Serve cold.
If milk is substituted for cream, use a teaspoonful more
butter.
BOILED SALAD DRESSING No. 2
2 cupfuls milk \y 2 tablespoonfuls flour
1 cupful vinegar 1J4 tablespoonfuls butter
Yz cupful sugar \Yi teaspoonfuls mustard
2 eggs 1 teaspoonful salt
Smooth flour in half of milk, putting other half to heat,
after which stir butter, flour and milk together. Add the
other ingredients, stirring constantly till thickened. May
be kept in a cold place for months.
SOUR CREAM SALAD DRESSING
5/2 cupful sour cream 1 tablespoonful vinegar
yolk 1 hard boiled egg 1 teaspoonful sugar
pinch of salt dash of pepper
Cream the yolk, add sour cream, and beat in sugar, salt
and pepper.
86 PROGRESS MEATLESS COOK BOOK
FRENCH DRESSING No. 1
4 tablespoonfuls lemon juice y* teaspoonful salt
dash of cayenne pepper
Mix and serve cold.
FRENCH DRESSING No. 2
4 tablespoonfuls olive oil 3/4 teaspoonful salt
2 tablespoonfuls vinegar % teaspoonful pepper
Mix thoroughly.
MAYONNAISE DRESSING
yolks 2 eggs 1 teaspoonful salt
\y 2 cupfuls olive oil 1 teaspoonful mustard
2 tablespoonfuls lemon juice 1 teaspoonful powdered sugar
vinegar dash of cayenne pepper
Mix thoroughly, salt, mustard, sugar, pepper, then add
yolks, mix well and add one-half teaspoonful vinegar. To
this add one and one-half cupfuls oil, gradually, a few
drops at a time, stirring constantly. Have ready two
tablespoonfuls each, oil and vinegar, and as the mixture
thickens, add this oil and vinegar alternately, stirring
constantly.
Always use a very cold dish in mixing Mayonnaise.
One-third cupful of cream stiffly beaten is good added to
the Mayonnaise just before serving.
A pleasing change is made by using equal parts of
Mayonnaise and Boiled Dressing.
PROGRESS MEATLESS COOK BOOK 87
WHITE MAYONNAISE DRESSING
In recipe for Mayonnaise Dressing, substitute cream for
oil, lemon juice for vinegar, and whites for yolks.
CHEESE SALAD No. 1
Press grated cheese into small balls, and roll in chopped
nuts.
Cut celery in very fine long strips, arrange like a bird
nest, and plate two cheese balls within. Serve with
French Dressing.
Instead of celery, cabbage stalk may be cut in very fine
long strips, sprinkled with celery seed.
CHEESE SALAD No. 2
2 cupfuls whipped cream % teaspoonful salt
*4 cupful grated cheese dash cayenne pepper
1 tablespoonful gelatin dash dry mustard
Dissolve gelatin in the least possible warm water, not
hot water. When cool, stir in with the other ingredients,
mixing very thoroughly. Put in tiny moulds and set on
ice. Serve with French Dressing.
CREAM CHEESE SALAD No. 1
Smooth cream cheese and chili sauce together, shape into
small balls, and serve on lettuce.
88 PROGRESS MEATLESS COOK BOOK
CREAM CHEESE SALAD No. 2
1 cream cheese milk
1 cupful ripe olives 1 head lettuce
54 cupful nuts
Remove stones from and cut olives in small pieces.
Smooth cheese to paste by adding a little milk or cream,
and shape into small balls. Mix nuts and olives and place
among lettuce leaves in center of plates. Put cheese balls
around these centers, and serve with French Dressing.
COTTAGE CHEESE SALAD
Press cottage cheese into any preferred shape, surround
with leaves or flowers, and cover with a dressing of two-
thirds Mayonnaise and one-third whipped cream.
COOKED CABBAGE SALAD
y-t cupful sugar 1 teaspoonful mustard
y^ cupful vinegar J^ teaspoonful salt
Y 2 cupful cream 2 eggs
Y 2 cupful butter 1 small cabbage
To the beaten eggs add creamed butter and sugar, vinegar,
mustard and salt. Mix thoroughly, add cream and let
come to a boil, then stir in the finely chopped cabbage, boil
about two minutes, and serve hot.
Milk may be substituted for cream by adding a little more
butter.
EGG SALAD IN POND LILY STYLE
One hard-boiled egg for each plate. Remove the shell
PROGRESS MEATLESS COOK BOOK 89
while hot, commence at the small end and cut nearly to
the other end to form six petals. Remove yolks, and set
whites in a dish for the ends to curl up. Mash the yolks,
adding a little dressing and shape into small mounds in
the centers of whites. Serve each egg on the stem of a
large nasturtium leaf with Boiled Salad Dressing No. 1,
on one side.
For a pretty suggestion of water, serve on an inexpensive
small round mirror.
MEMORANDA
MEMORANDA
FRUIT SALADS
APPLE SALAD No. 1
Peel and slice apples, pour over them at once a little lemon
juice, to prevent discoloration. Add plenty of whole nut
meats and serve with Mayonnaise Dressing.
APPLE SALAD No. 2
Prepare apples as in Apple Salad No. 1, and add sliced
onions. Serve with French Dressing.
CHERRY SALAD
Stone a sufficient number, of cherries, insert a peanut in
each, arrange on lettuce, and serve with Mayonnaise
Dressing.
FRUIT SALAD
Oranges may be used alone, with nuts, or with apples, nuts
and pineapple. Serve with Mayonnaise Dressing.
NUT SALAD
mushrooms stuffed olives
nuts celery
Cut in small pieces, place on lettuce leaves and cover with
Mayonnaise Dressing.
NUT AND APPLE SALAD
Combine sliced apples, nuts and a few chopped figs. Serve
90
PROGRESS MEATLESS COOK BOOK 91
in shells made of halves of orange skins, and put whipped
cream on top.
POTATO SALAD No. 1
Boil potatoes in their skins. When cooked, pour off the
water and let them remain a few minutes in the kettle to
prevent their becoming soggy or sticky. Chop one-half
an onion and mix in with potatoes, with some chopped
parsley. Serve with French Dressing.
POTATO SALAD No. 2
Slice a dish of cold potatoes. Chop some celery, parsley
and an onion, mix well, sprinkle with celery salt, add one-
half of sliced hard boiled egg to each plate, and serve with
French Dressing.
A little chopped cabbage is an agreeable addition for a
change in Potato Salad.
PRUNE SALAD
Soak dried prunes all night in cold water, or leave a few
moments in hot water. Remove pits and cut fruit length-
wise. Arrange on a lettuce leaf, sprinkle with chopped
nuts, and serve with a dressing of equal parts whipped
cream and Mayonnaise Dressing.
TOMATO SALAD NO. 1
6 tomatoes 1 dessertspoonful chopped
i^ cream cheese parsley
1 dessertspoonful sherry wine 1 dessertspoonful chopped
pinch of salt pepper
5/ teaspoonful chopped onion
Peel tomatoes and remove a portion of the center, sprin-
92 PROGRESS MEATLESS COOK BOOK
kle with salt and chill on ice. Smooth the cheese to a
paste, adding the other ingredients, and fill in the tomato
centers. Put a bit of Mayonnaise Dressing on top, setting
each tomato on a lettuce leaf with any preferred gar-
nishing.
Tomatoes may be stuffed with asparagus tips.
TOMATO SALAD No. 2
Peel and slice tomatoes, place on lettuce leaves, cover
with Mayonnaise Dressing, and scatter over that a few
nut meats.
TOMATO JELLY SALAD
Harden the jelly in a large flat dish, and cut out any de-
sired shapes and place on lettuce leaves. Mix one-half
cupful each stoned chopped olives and chopped cucumber
pickle, with a little Mayonnaise Dressing.
VEGETABLE SALAD No. 1
Keep onions, lettuce and young mustard in cold water an
hour or two, chop and serve with French Dressing and
sliced hard boiled eggs.
VEGETABLE SALAD No. 2
String beans, peas, lima beans, sliced tomatoes, cucum-
bers and onions arranged on a lettuce leaf and served
with French Dressing is a favorite salad.
Any one, or two or three ingredients may be omitted.
MEMORANDA
MEMORANDA
MEMORANDA
MEMORANDA
FRITTERS
CORN FRITTERS
\Yz cupfuls flour 3 teaspoonfuls baking powder
2-3 cupful milk J4 teaspoonful salt
1 cupful corn 1 egg
To the well beaten egg, add milk, part of the flour and
salt, mix the baking powder with remainder of flour, and
add alternately corn and flour. Dip with a teaspoon and
drop in deep cooking oil to fry.
About two and one-half ears of sweet boiled corn will
make one cupful after kernels are cut off.
This recipe makes sixteen fritters.
Serve with syrup.
APPLE FRITTERS
Substitute two medium size tart apples finely sliced, for
the corn in Corn Fritters.
BANANA FRITTERS
Substitute two medium size bananas cut in very small
pieces, and one tablespoonful lemon juice, for the corn in
Corn Fritters.
93
PIES
When a pie is ready to bake, pour cold water over it, drain
quickly and place immediately in hot oven.
If a lower crust is wet with the beaten white of an egg
before filling with soft mixtures, it will prevent filling
from soaking in.
Do not take hot pies suddenly to a cold room, as the
sudden change makes them "heavy." And do not leave
them on a hot stove after being baked.
Grease pie plates with butter. It helps make a flaky
crust.
A strip of clean muslin about two inches wide, wrung
from cold water and pinned around the edge of juicy pies,
will keep juice in and keep edge from burning.
Another plan is to insert a small funnel of white paper,
small end down, in the center of the upper crust, for the
escape of steam.
Sprinkle a little flour over a lower crust before filling in
juicy pies.
A very good way to prevent juice running out, is to put
the sugar in the lower crust before filling in the fruit.
See that under crusts around outer edge are loose from
pie plates before baking.
Under crusts to be baked a day before using, are made
even by baking one crust between two pie plates of the
same size.
94
PROGRESS MEATLESS COOK BOOK 95
CINNAMON ROLLS
Whenever pie crust dough is left, cut in narrow strips,
spread with softened butter, sprinkle with sugar and
cinnamon, roll and bake like a jelly roll.
SHORTCAKE
Use directions for Baking Powder Biscuit. Cut open the
biscuits, butter well, and spread with whatever fruit is
in season. Place the upper half of the biscuit over the
under piece with its crust down, that is, on the fruit,
spreading another layer of the sugared fruit on the top,
with whipped cream above this top layer, if desired.
Berries, pineapple, oranges, etc., etc., are all nice in short-
cakes.
PIE CRUST No. 1
1 cupful flour salt
y z cupful butter 54 cupful very cold water
a pinch of baking powder
Sift the flour and baking powder together, add the salt
and the softened (not warm) butter, then the water.
Turn onto a floured moulding board, sift a little flour
over and turn over till right to roll out. This makes just
two pie crusts, or a lower crust for one pie, and four small
biscuits.
PIE CRUST No. 2
* cupfuls flour y^ cupful very cold water
2 cupfuls butter pinch of salt
Mix salt in flour and add one-half softened (not warm)
96 PROGRESS MEATLESS COOK BOOK
butter and enough very cold water to form a stiff dough.
Turn this on the floured moulding board, sprinkle with
flour, spread with some of the butter, fold over, roll out,
spread on more butter, fold over, roll out, spread for the
third time, fold and roll and fit on pie plates. Will make
four pies.
SOUR MILK PIE CRUST
1 cupful flour pinch of salt
54 cupful sour milk ^ cupful butter
% teaspoonful soda
Mix the softened butter with part of flour, add milk with
soda dissolved in it, salt, and remainder of flour. Turn on
the floured moulding board in a soft dough, roll, and fit
on the pie plate.
APPLE PIE
Have ready, apples peeled and cut in thin slices, or apples
that have been cooked like Apple Sauce. Line a pie plate
with crust.
A little chopped fresh lemon peel sprinkled over the fruit
is a tasty addition. Or powdered lemon peel flavoring
is fine.
A teaspoonful of strong cold tea added to the apple sauce
filling is nice.
FRIED APPLE PIE
Roll out Baking Powder Biscuit dough to about one-
quarter inch in thickness, and cut in circles about five
PROGRESS MEATLESS COOK BOOK 97
inches in diameter. A tin can cover that size is a good
cutter. Fill the center of half this round piece with about
one tablespoonful Apple Sauce. Moisten the edge of
dough with cold water, folding the empty half over the
sauce, pressing the two edges tightly together making a
pie shaped like a half circle. Fry like doughnuts in hot
cooking oil. Drain them on clean brown paper. Eaten
hot or cold, with cheese if desired.
APRICOT PIE
1 cupful mashed apricots 2 eggs
y^ cupful sugar \y 2 tablespoonfuls flour
pinch of cream of tartar
Soak apricots in cold water over night, or scald. Cook
till tender. To the beaten yolks, add sugar and flour.
Mix thoroughly. Pour into a crust already baked and
bake. Add cream of tartar to whites, beat stiffly, add two
extra tablespoonfuls sugar, spread over pie, and return
to oven to brown slightly.
CUSTARD PIE
Spread crust on the plate the day before filling, and keep
in cold place. This applies only when no baking powder
is used, as baking powder works as soon as it is dampened.
CUSTARD PIE FILLING
2 cupfuls milk 1 tablespoonful melted butter
2 eggs pinch of salt
y$ cupful sugar a little nutmeg
Stir in the well beaten eggs to sugar, milk and salt, add
98 PROGRESS MEATLESS COOK BOOK
butter, pour into pie crust, grate a little nutmeg over it,
and bake in a moderate oven.
Heat the milk before mixing Custard Pie Filling.
COCOANUT PIE FILLING
Add to recipe for Custard Pie Filling one-half cupful
shredded cocoanut, and sprinkle more over the top in
place of nutmeg. A little vanilla flavoring may be added.
CRUSTLESS PIE
1 quart milk 54 cupful sugar
3 eggs 54 cupful flour
pinch of salt 5/2 teaspoonful flavoring
To the well beaten eggs, add the other ingredients, pour
into a buttered pie plate and bake.
DATE PIE FILLING
1 Ib. dates 2 tablespoonfuls butter
1 cupful thick cream 1 teaspoonful cinnamon
yolks of 3 eggs 5^ teaspoonful cloves
Soak the dates (2 cupfuls weighing 1 Ib.) over night in
cold water, and stew until soft enough to put through
colander. Mix well and add all the other ingredients. Mix
thoroughly and bake brown in one crust. Cover with the
following meringue and return to oven to brown.
MERINGUE
To the stiffly beaten whites of two eggs, add three table-
PROGRESS MEATLESS COOK BOOK 99
spoonfuls of granulated sugar (not powdered). Flavor
with a few drops of flavoring, if desired.
In making Meringue one tablespoonful very cold water
may be substituted for one egg. Beat the water in with
the white of egg.
LEMON PIE No. 1
1 cupful water 3 tablespoonfuls flour
1 cupful sugar a pinch of salt
yolks 2 eggs juice and grated rind of 1
lemon
Make crust as per directions given, and bake.
Beat yolks, smooth in flour, add water, sugar, salt and
lemon, cook in double boiler till the mixture thickens,
pour in baked crust. Beat the whites very stiffly, add 1
tablespoonful sugar, spread over pie and put in oven to
brown slightly.
LEMON PIE No. 2
1 cupful sugar 3 tablespoonfuls flour
1 cupful milk juice and grated rind of 1
2 eggs lemon
Beat sugar and yolks together, add flour and milk and
continue beating. Beat the whites stiffly and stir lightly
into the mixture.
Make crust as per directions previously given. This fill-
ing may be poured into a baked crust as per Lemon Pie
No. 1, or filling and crust baked together.
100 PROGRESS MEATLESS COOK BOOK
LEMON PIE No. 3
1 cupful sugar 4 tablespoonfuls water
3 eggs juice of 1 lemon
Beat yolks, add sugar, water and lemon and cook till
thickened, in double boiler. Remove from stove and beat
in stiffly beaten whites. Pour into crust and bake.
Add one crushed banana put through a colander to a
lemon pie filling, if desired.
MINCE PIE
*/4 cupful chopped nuts 1 tablespoonful vinegar
1 cupful tart chopped apples 1 tablespoonful currants
T /4 cupful raisins 2 tablespoonfuls butter
54 cupful fruit juices % teaspoonful cinnamon
Yz cupful sugar */ 2 teaspoonful salt
a pinch of cloves and mace
Mix all together very thoroughly, adding more sugar or
vinegar to suit taste. Bake in two crusts. Makes one pie.
PUMPKINS AND PIES
Pumpkin may be grated raw and used as when cooked,
making less work to prepare.
Grating, now-a-days, usually means running through the
food chopper.
A pumpkin may be baked by cutting it in two, removing
seeds, scooping it from the shell with a mixing spoon and
crushing through a colander.
In selecting a pumpkin, choose a glossy one that is flat on
both ends.
PROGRESS MEATLESS COOK BOOK 101
Chopped pecan and English walnuts sprinkled over a
pumpkin pie just before putting it in the oven, give an
agreeable flavor.
Shredded cocoanut sprinkled over a pumpkin pie just as
it goes in the oven, is nice.
PUMPKIN PIE No. 1
1J4 cupfuls pumpkin ^ teaspoonful salt
1 cupful milk Y-2. teaspoonful cinnamon
Yz cupful sugar 1 egg
Prepare the pumpkin by washing, cutting in pieces, par-
ing and steaming till soft. Rub through a colander or
sieve. To the required amount add the beaten egg and
other ingredients, mixing thoroughly. Pour into a crust
with a high rim.
This recipe may be varied by using squash instead of
pumpkin, and the required amount of sweetening used
being half sugar and half molasses.
PUMPKIN PIE No. 2
Prepare the filling as per Pumpkin Pie No. 1. Butter the
pie tins, just cover the bottom with corn meal. Pour in
the filling, and bake.
PRUNE PIE
May be made by substituting prunes for apricots in
Apricot Pie recipe.
RHUBARB PIE No. 1
2 pints rhubarb 1 cupful water
1 pint sugar juice of 1 lemon
Peel and cut rhubarb into half inch lengths, add other
102 PROGRESS MEATLESS COOK BOOK
ingredients and stew until tender. Bake between two
crusts. Serve with whipped cream, if desired.
RHUBARB PIE No. 2
Peel and cut rhubarb into half inch lengths and place on.
lower crust. Mix one cupful sugar very thoroughly with
one tablespoonful corn starch and put over rhubarb.
Moisten the edge of lower crust with cold water, put on
the upper crust and press edges firmly together. Bake
about thirty minutes.
SQUASH PIE
2 cupfuls Hubbard squash 1 tablespoonful butter
3 cupfuls milk 1 tablespoonful brandy
1 cupful sugar y 2 teaspoonful ginger
4 eggs y 2 teaspoonful cinnamon
pinch of salt ^2 grated nutmeg
Beat eggs and mix thoroughly with other ingredients,
the butter being first softened and squash run through
colander. Pour in crust and bake.
If crust is spread on the plate a day before and kept in a
cool place, it will be nicer than when freshly made.
But dough will not keep fresh when mixed with baking
powder.
SWEET POTATO PIE
1 cupful mashed sweet pota- 1 egg
toes 5^ teaspoonful salt
Yz cupful sugar ^ teaspoonful nutmeg
1 cupful milk y^ teaspoonful ginger
Mix the beaten egg with the other ingredients and bake
about thirty minutes in one crust, adding Meringue.
MEMORANDA
MEMORANDA
PUDDINGS
APPLE DUMPLINGS
Cut into about eight pieces each, ten or twelve pared and
cored, rather tart, medium sized apples. Put into a kettle
with water enough to about half cover them. Add one
cupful sugar. Have this apple sauce started boiling when
the dumplings are added. For the dumplings
Y-2. cupful sour milk ^ teaspoonful sugar
y z teaspoonful soda butter size y z egg
y z teaspoonful salt flour
Stir the soda dissolved in little water, into the milk, add
salt, sugar, a little flour, part of the softened butter, more
flour and butter, and flour till no more can be stirred in.
Drop from a dessert spoon dipped each time in cold
water, on top of the boiling apple sauce. This makes
eight dumplings, not too thick, the size of a biscuit.
THE SAUCE
Use Pudding Sauce No. 1 and substitute a little ground
cinnamon for lemon flavoring.
Place a clean piece of white cotton cloth over the kettle
after putting dumplings in, fit the cover on closely and
your dumplings will not "fall."
BAKING POWDER DUMPLINGS
y z cuplul milk y z teaspoonful sugar
2 teaspoonfuls baking powder butter, size of egg
y z teaspoonful salt flour
Mix part of the milk with a little flour, salt, sugar, add
103
104 PROGRESS MEATLESS COOK BOOK
softened butter, then more flour with the baking powdei
sifted in. Mix to right consistency to make a soft dough,
roll lightly, cut with a small biscuit cutter and drop over
apple sauce as in directions for Apple Dumplings.
Peach sauce may be substituted for apple sauce in Apple
Dumplings, and Pudding Sauce No. 2 used.
SOUP DUMPLINGS
2 cupfuls flour 3 teaspoonfuls baking powder
1^4 cupfuls boiling water J/ teaspoonful salt
Put flour, baking powder and salt in the sifter, sift into a
mixing bowl. Stir rapidly while adding the water. Turn
on to moulding board, roll, and cut like biscuits. Drop
into hot soups and boil till done.
BREAD PUDDING
2 cupfuls bread crumbs 54 cupful sugar
2 cupfuls milk % teaspoonful salt
1 cupful molasses 54 teaspoonful cinnamon
2 cupfuls graham flour y 2 teaspoonful lemon flavoring
1 cupful chopped raisins 1 teaspoonful soda
2 eggs
Soak crumbs about thirty minutes in milk, add molasses,
soda dissolved in little hot water, beaten eggs, flavoring,
sugar, salt, spice, and the flour with the raisins well
stirred in. Steam two and one-half hours.
One-fourth cupful chopped candied orange peel may be
substituted for lemon flavoring.
One-half cupful chopped nut meats may be added if de-
sired.
PROGRESS MEATLESS COOK BOOK 105
PLAIN CUSTARD
2 cupfuls milk pinch of salt
1 egg 1 tablespoonful corn starch
*/4 teaspoonful butter 2 tablespoonfuls sugar
1 teaspoonful flavoring
Smooth the corn starch on part of the milk, adding to re-
mainder of the milk that has been heated to boiling point.
Add the beaten egg, sugar, salt, butter and flavoring.
Stir constantly till it thickens.
Cooks easily in a double boiler.
If boiled custard "separates," it is cooked too much. To
overcome this, beat with an egg beater till smooth.
When no corn starch is used in custard, use one egg in-
stead of the tablespoonful of corn starch.
ORANGE CUSTARD
2 cupfuls milk 2 teaspoonfuls corn starch
1 cupful sugar 2 tablespoonfuls powdered
4 eggs sugar
sliced sugared oranges
Smooth the corn starch in a little cold milk, adding it to
the two cupfuls of milk and the sugar when milk has
reached boiling point. Stir constantly, add the well
beaten yolks and let thicken. Remove at once from the
fire and when cold, pour over the dish of oranges. Beat
very stiffly the whites with the powdered sugar, and drop
from a tablespoon into a shallow pan of boiling water.
Cook about one minute, turn carefully over and cook the
other side. Place over custard and serve very cold.
Peaches may be substituted for the oranges.
106 PROGRESS MEATLESS COOK BOOK
CARROT PUDDING
1 cupful grated carrots % cupful butter
I cupful grated raw potatoes y 2 teaspoonful cinnamon
1 cupful sugar y z teaspoonful cloves
iy z cupfuls bread crumbs y 2 teaspoonful nutmeg
y 2 cupful raisins 1 teaspoonful soda
y z cupful currants y z teaspoonful salt
Dissolve soda in a little hot water and stir in the potatoes.
Then mix in all the other ingredients, pour into a pudding
mould and steam three hours. Serve with sauce.
By doubling the quantity of fruit, and steaming six
hours, a fine rich pudding results. It may be steamed
three hours at a time on different days.
COTTAGE PUDDING
1 cupful sugar 2 eggs
*/2 cupful milk 2 teaspoonfuls baking powder
l^a cupfuls flour butter size of egg
y z teaspoonful vanilla flavoring
Cream butter and sugar, add eggs, milk, flavoring, and
lastly, flour and baking powder sifted together. Bake and
serve with Pudding Sauce No. 1.
FIG PUDDING
\y 2 cupfuls bread crumbs ^ cupful milk
1 cupful chopped figs 1 egg
y z cupful chopped nuts 54 teaspoonful salt
y 2 cupful sugar r / 2 teaspoonful cinnamon
y 2 cupful peanut or olive oil 54 teaspoonful baking powder
Pour the milk over the bread crumbs in a mixing bowl,
add the beaten egg, then the sugar with baking powder
PROGRESS MEATLESS COOK BOOK 107
stirred in, figs, nuts, oil, salt and cinnamon, stirring well
together. Steam three hours. This fills one ordinary
steamed pudding dish.
Use dates instead of figs, if preferred, and serve with
Pudding Sauce No. 1 or No. 2.
In steaming puddings, breads, etc., when necessary to
add water, be sure you add boiling water.
FLOATING ISLAND
2 cupfuls milk 4 tablespoonfuls sugar
2 eggs 1 tablespoonful corn starch
Place milk in double boiler and when at boiling point,
add well beaten yolks, three tablespoonsfuls of the sugar,
the corn starch smoothed into a little cold milk. Con-
tinue stirring till mixture thickens, remove from fire and
pour into a dish. Beat the whites very stiff, add the
fourth tablespoonful of sugar, and drop like little islands
over the top of the custard, putting in the oven a few
moments to brown.
One-half cupful chopped nuts may be sprinkled over the
islands for a change.
STEAMED FRUIT ROLL
Roll biscuit dough as in making biscuits, spread with jam
or marmalade, roll tightly like jelly roll and steam on a
pie plate for about thirty minutes. Place in the oven
about ten minutes. Serve with sauce.
108 PROGRESS MEATLESS COOK BOOK
GINGER PUDDING
54 lb. ginger snaps 2 eggs
5/2 cupful raisins 1 teaspoonful butter
milk 2 tablespoonfuls sugar
pinch of baking powder
Break the snaps in small pieces and soak in enough milk
to just cover them. Mix baking powder and sugar, and
stir into beaten eggs, add butter, raisins, mix all together
and bake. Serve with sauce.
BAKED INDIAN PUDDING
54 cupful molasses 5^2 teaspoonful salt
1 pint cold milk y 2 cupful yellow corn meal
1 quart boiling milk
Stir the meal, then salt, into the boiling milk, and when
nearly cold, add molasses and cold milk ; bake slowly for
three hours. Serve hot or cold with sweetened cream.
POTATO PUDDING
54 cupful sugar 1 tablespoonful melted butter
5^ cupful chopped nuts 1 tablespoonful lemon juice
^4 cupful potatoes 4 eggs
To the stiffly beaten whites add sugar, lemon and beaten
yolks, and the other ingredients. Mix thoroughly. Steam
two hours. Serve with hard sauce.
TAPIOCA PUDDING
y\ cupful tapioca 54 cupful corn meal
4 cupfuls scalded milk 54 cupful molasses
1 cupful milk 3 tablespoonfuls butter
\Y 2 teaspoonfuls salt
Soak tapioca two or three hours in water to cover it.
PROGRESS MEATLESS COOK BOOK 109
Pour the scalded milk over corn meal, add molasses,
softened butter and salt. Cook this mixture about twenty
minutes in double boiler, drain water from tapioca, stir
tapioca into the cooked mixture and pour into a buttered
baking dish. Then pour the cold milk over this, being
careful not to stir. Bake about one and one-half hours
in a slow oven. Serve with sugar and cream.
MEMORANDA
MEMORANDA
VARIOUS SAUCES
BRANDY SAUCE No. 1
*4 cupful butter y z cupful milk
1 cupful sugar 2 tablespoonfuls brandy
2 eggs
Cream butter and sugar, beat constantly and add grad-
ually the brandy, beaten yolks, and milk. Cook in a
double boiler till thickened, Jhen stir in the stiffly beaten
whites.
BRANDY SAUCE No. 2
y z cupful butter Ys cupful hot water
1 cupful sugar 1 tablespoonful brandy
1 egg
Cream sugar and butter, add beaten yolk, beating con-
stantly while adding very gradually the hot water. Then
add brandy and then the stiffly beaten whites.
BRANDY SAUCE No. 3
1 cupful sugar whites of 2 eggs
J4 cupful hot milk 1 teaspoonful brandy
To the stiffly beaten whites, add gradually the sugar, then
milk, beating well at same time. Flavor and mix in-
gredients in a dish set in another dish of hot, not boiling
water.
One-half teaspoonful of any preferred flavoring may be
substituted for brandy.
110
PROGRESS MEATLESS COOK BOOK 111
CREAM SAUCE
1 cupful cream y 2 teaspoonful flavoring
V* cupful sugar pinch of salt
To the stiffly beaten cream add sugar, salt and flavoring.
EASY SAUCE
Yz cupful butter 3 tablespoonfuls wine
1 cupful sugar 3 eggs
Cream butter and sugar, add beaten yolks, and flavor.
Then beat in the stiffly beaten whites. One-half tea-
spoonful flavoring may be substituted for wine.
HARD SAUCE No. 1
*/2 cupful butter 3 tablespoonfuls cream
1 cupful powdered sugar 2 tablespoonfuls sherry wine
Cream butter and sugar, adding slowly, beating con-
stantly, the cream, till the mixture is light. Add wine or
one-half teaspoonful any preferred flavoring.
HARD SAUCE No. 2
y 2 cupful butter white of 1 egg
1 cupful sugar 5/ cupful whipped cream
1/2 teaspoonful flavoring
To the creamed butter and sugar add the stiffly beaten
white and cream alternately. Flavor.
112 PROGRESS MEATLESS COOK BOOK
HOT SAUCE
1 tablespoonful melted butter 1 cupful tart fruit juice
1 tablespoonful flour sugar to taste
Smooth butter and flour and add juice and sugar. Cook
till thickened.
PUDDING SAUCE No. 1
l*/2 cupfuls water 2 tablespoonfuls flour
5/2 cupful sugar 5^ tablespoonful lemon flavor-
butter size of walnut ing
Measure the water into a small stew pan, smoothing the
flour into a little of it in a cup. Boil the water in stew
pan ; when it starts boiling, dip some into the cup with
the moistened flour, stirring rapidly. Pour from the cup
into the pan, adding sugar and butter, stirring constantly
till thick enough; then remove from fire, add flavoring
and serve hot.
PUDDING SAUCE No. 2
5^ cupful sugar 3 tablespoonfuls hot milk
1 egg y z teaspoonful flavoring
Beat the beaten yolk with the sugar, add milk, beaten
whites and flavor.
MEMORANDA
MEMORANDA
ABOUT MILK
TO TEST MILK
Put a bright steel knitting needle in the milk and if on
withdrawing it, the milk runs off slowly, it is pure ; if it
runs quickly, the milk has been diluted with water.
Milk absorbs all strong odors, and should never be placed
near them.
A pinch of soda added to a quart of milk before putting it
on to boil, will prevent curdling.
When milk boils over, sprinkle salt on it to prevent the
smell.
Usually when milk or foodstuffs burn on the kettle, if it
is instantly set in a dish of cold water, the contents of
the kettle may be removed without tasting burned.
When you wish to scald or boil milk, rinse the dish with
cold water, pour the milk in immediately and it will not
stick to the dish.
Sour milk is best when it sours quickly. If it is too thick,
beat until light with an egg beater.
113
CREAM AND WHIPPED CREAM
EMERGENCY CREAM
y z cupful cold milk 1 tablespoonful butter
1 cupful hot milk 1 tablespoonful sugar
whites of 2 eggs 1 teaspoonful corn starch
To the stiffly beaten whites add sugar and corn starch,
beat constantly and add gradually the cold milk. Heat a
cupful of milk to boiling point, melting the butter in it,
beating in the first mixture. When thickened like cream,
remove from fire, strain, and set on ice.
This will not "whip" but is for use in place of plain
cream on fruits, puddings, etc.
WHIPPED CREAM
Scald cream and set on ice till very cold, before whipping.
When cream will not whip, add white of an egg.
Dissolve a little gelatine in two teaspoonfuls of water and
whip in with cream to prevent whipped cream becoming
watery, after standing some time.
Always have cream as cold as possible, before whipping.
DELICATE CREAM
1 grated apple J /3 cupful sugar
white of 1 egg % teaspoonful flavoring
Add apple and sugar to the stiffly beaten white, and flavor.
Use as a change from whipped cream on desserts.
114
DESSERTS
APPLE SNOW
2 cupfuls stewed apples J4 cupful chopped candied
1 cupful sugar lemon peel
whites of 3 eggs 54 cupful chopped raisins
Mix the stiffly beaten whites with the other ingredients,
and serve with fresh sponge or white cake.
BANANA WHIP
6 bananas J4 cupful sugar
whites of 2 eggs % teaspoonful vanilla flavor-
ing
Crush bananas through a colander, beat in sugar, add
flavoring, and stir in very lightly the stiffly beaten whites.
Turn into six sherbet glasses, place a bit of pineapple or
other fruit on top with a spoonful of whipped cream.
Serve very cold.
BANANA CREAM No. 1
6 bananas 1 dessertspoonful corn starch
1 cupful milk 1 teaspoonful vanilla flavoring
y 2 cupful sugar 1 egg
Slice bananas very thin and sprinkle with half the sugar.
Put one-half the milk in double boiler and when at boiling
point, add beaten yolk, one-half the sugar, and corn starch
smoothed in remaining one-half of milk, stirring as it
boils about a minute. Add well beaten white, flavor, and
115
116 PROGRESS MEATLESS COOK BOOK
remove from fire. Do not pour over fruit till cream is
cold.
Other fruits may be substituted for bananas.
BANANA CREAM No. 2
6 bananas 2 tablespoonfuls butter
3 eggs 3 tablespoonfuls sugar
milk 1 teaspoonful vanilla flavoring
Peel the bananas, mash, add enough milk to make a
creamy mixture. Cream butter and sugar, add well
beaten yolks, bananas, and stiffly beaten whites. Flavor,
pour into moulds and bake about thirty minutes.
CRANBERRY WHIP
1 cupful cranberry sauce 54 cupful sugar
white of 1 egg 54 cupful chopped nuts
To the stiffly beaten white, beat in the sugar and sauce
alternately, beating till very fluffy, then adding nuts.
FANCY CREAM
1 cupful milk 54 cupful chopped nuts
54 cupful chopped marshmal- 1 dessertspoonful gelatine
lows 54 cupful sugar
5^ cupful chopped dates 54 teaspoonful vanilla flavoring
Heat the milk in double boiler, dissolve gelatine in it.
stir in marshmallows, dates, nuts and sugar, till mixture
is smooth. Remove from fire, flavor, pour in mould or
into small dishes and set on ice to cool.
May be served with whipped cream, jelly or any pre-
ferred addition.
PROGRESS MEATLESS COOK BOOK 117
MARSHMALLOW CREAM No. 1
1 cupful cream 1 cupful grated nuts
94 cupful chopped marshmal- ^ teaspoonful flavoring
lows
Cut marshmallows in small pieces with scissors. To the
stiffly whipped cream add flavoring and pour over marsh-
mallows in six sherbet glasses. Sprinkle nuts over top,
and serve very cold.
MARSHMALLOW CREAM No. 2
1 cupful milk $4 cupful marshmallows, cut in
Yz teaspoonful flavoring small pieces
Heat the marshmallows in milk till melted to a cream.
Add flavoring and serve cold in any preferred style.
MARSHMALLOW CUPS
Fill sherbet cups with a layer of chopped marshmallows,
walnuts, and pineapple. Place on top whipped cream
and a couple of small pieces of preserved ginger.
ORANGE CREAM
6 oranges J4 cupful butter
54 cupful sugar 1 dessertspoonful corn starch
3 eggs
Wash and cut oranges in half, remove juice with a lemon
reamer, saving the skins. Smooth corn starch into the
beaten yolks, add juice and cook with butter and sugar,
in double boiler, till the mixture thickens. Then stir in
very lightly the stiffly beaten whites and remove at once
118 PROGRESS MEATLESS COOK BOOK
from fire. Cut the orange skins in scallops, with scissors,
around the top, the inside scraped dry and brushed with
melted butter, with sugar sprinkled over it. Pour each
skin half full of cream and set in the oven for a few
minutes to become firm.
PRUNE WHIP
1 cupful prunes whites of 3 eggs
Stew prunes, put through colander, add stiffly beaten
whites, bake in a buttered dish fifteen or twenty minutes.
Serve cold with whipped cream.
SPANISH CREAM
54 box gelatine 1 cupful sugar
2 cupfuls milk 2 eggs
^2 teaspoonful flavoring
Dissolve gelatine in enough cold water to soften it, add it
to milk at boiling point, stirring constantly. Then add
well beaten yolks and sugar. Remove from fire and add
well beaten whites and flavoring. Serve cold with
whipped cream or any preferred sauce.
Cook in double boiler.
FRUITS
BAKED APPLES No. 1
2 quarts sliced apples 54 teaspoonful soda
*/a cupful sugar J4 teaspoonful cloves
% teaspoonful cinnamon
Peel and slice apples that are rather tart, and put the two
quarts in an earthen baking dish, stone jar or bean pot;
mix all the other ingredients thoroughly, adding a little
at a time to the apples in the dish, shaking the dish
frequently to mix the contents. Bake slowly for five or
six hours.
BAKED APPLES No. 2
Wash and core apples, fill the centers with preserves or
marmalade, sprinkle with sugar, and bake. Serve cold
with whipped cream, or with plain cream with a little
flavoring to suit the apple filling.
Baked apples are good filled with raisins, dates and figs.
BAKED PRUNES
Soak dried prunes in cold water all night. Next morning
(when baking bread is a good time), put them in an
earthen baking dish or bean pot, cover with water, add
sugar to taste, and let bake several hours.
APPLE SAUCE
Peel and cut in small slices as many tart apples as re-
119
120 PROGRESS MEATLESS COOK BOOK
quired. Just cover with cold water and when it boils,
add sugar to suit the taste, and boil till sufficiently tender.
A few chopped dates may be added.
Or some finely chopped fresh lemon peel.
Or a little cinnamon.
Serving apple sauce with whipped cream and a few
chopped walnuts is good.
FRIED APPLES
Peel and slice (not too thinly) tart apples. Dip in cold
water, then in sugar, then place carefully in a wire basket
and plunge into hot olive oil to fry till tender. Drain on
brown paper, lay again in sugar, and arrange in any pre-
ferred style on a hot plate.
Nice to serve with Nut Roast.
CRANBERRY MOULD
To one quart of washed cranberries add one and one-
half cupfuls water and simmer till the skins burst. Strain
through a colander and boil again, adding, as soon as it
boils, one cupful sugar. Simmer slowly till thick, and
stir often.
CRANBERRY SAUCE
Wash one quart cranberries and simmer in one pint of
water in a covered dish till the skins burst. Then add
two cupfuls sugar and boil twenty minutes without the
cover. Add a pinch of soda, but do not stir.
PROGRESS MEATLESS COOK BOOK 121
STUFFED DATES
Cut open dates lengthwise and remove seed. Fill the
place of the seed with a nut meat and roll in powdered
sugar.
CREAM DATES
12 dates cold water
whites of 2 eggs powdered sugar
*/2 teaspoonful flavoring
Remove seeds from dates. Measure an equal amount of
water to the whites, beat whites stiffly, and add to the
water with enough sugar to form a thick paste. Flavor,
and fill in the date centers.
STUFFED FIGS
Steam figs until soft. When cool, cut lengthwise and
insert one-half of a marshmallow and a walnut meat.
GRAPE FRUIT
Prepare the night before, by cutting in halves, loosening
the juice by jabbing with a fork. Remove seeds, put
over the center as much sugar as it will absorb. Add a
few maraschino cherries, or a little wine if desired. To
be eaten with an orange spoon and served for breakfast,
luncheon or as a dinner salad.
Very artistic dishes may be made by cutting the grape-
fruit skins in pretty designs.
122 PROGRESS MEATLESS COOK BOOK
LEMONS
Keep lemons in a vessel filled with water, changing the
water twice each week.
When lemons have become hard, cover them with boiling
water in a covered dish, allowing them to remain two
hours.
Lemons may be kept fresh for months by placing them
on a flat surface and inverting a glass jar or tumbler over
each lemon.
DRIED PEACH SAUCE
Remove the skins by letting peaches stand a few mo-
ments in hot water. Boil and sweeten to taste.
The skins may also be easily removed after soaking all
night in cold water.
STUFFED PRUNES
Wash dried prunes, soak about three hours in cold water,
drain, place in enough cold water to cover and boil ten
or fifteen minutes, when pits may be removed. Then
proceed as in directions for Stuffed Dates.
MEMORANDA
MEMORANDA
DOUGHNUTS
1 cupful sugar 2 eggs
1 cupful sour milk J/ teaspoonful soda
Yz cupful butter 1 teaspoonful salt
4 cupfuls flour y 2 grated nutmeg
Cream sugar and softened butter, add beaten eggs, half
the flour, soda dissolved in a little water, spice, salt, and
flour enough to form a soft dough. Turn on the mould-
ing board and work in more flour if necessary to have
mixture roll out one-half inch in thickness. Take one-
half the entire mixture to roll at a time, cut with a dough-
nut cutter and fry in hot cooking oil. This makes fifty
doughnuts.
A tablespoonful of molasses added to this recipe is good.
BAKING POWDER DOUGHNUTS
1 cupful sugar 2 eggs
1 cupful milk 2 teaspoonfuls baking powder
5^2 cupful butter 1 teaspoonful salt
4 cupfuls flour 1 teaspoonful vanilla flavoring
Cream sugar and softened butter, add beaten eggs, half
the flour, flavoring, salt and more flour with baking
powder sifted in. Stir in all the flour possible, turn on a
moulding board, working in only enough flour to make
the mixture roll into a soft one-half inch dough. Then
proceed as in Doughnuts.
123
AS TO BAKING CAKES
Slamming the oven door will often cause a cake to be-
come heavy.
A little flour sprinkled over buttered paper in cake tins
prevents cakes sticking.
When creaming butter and sugar for cake, if the butter
is pressed through a perforated potato masher, it is done
very easily and satisfactorily.
Stale cake may be freshened by immersing quickly in
cold milk and placing immediately in the oven for a few
moments.
A wooden toothpick is good for testing cakes in the oven.
If the wood comes out perfectly dry, the cake is done.
Raisins should be washed a day before using, placed in a
wire basket and plunged quickly in a dish of boiling
water. Spread on a platter or towel and dry.
Flavoring can be sprinkled over the cake dough after it
is in the pan, in case of the flavoring being forgotten till
then.
Stirring in lightly is usually the same as "folding" in.
If a pan of water is placed in the oven your cake will
never burn.
A piece of paper placed across the top of a pan of cake
when first set in the oven, will prevent it from rising
unevenly.
To remove a cake inclined to stick to the pan after baking,
124
PROGRESS MEATLESS COOK BOOK 125
set the tin immediately on a thick cloth wrung from hot
water and after five minutes, the cake can be turned out
without breaking.
Chopped nut meats may be added to almost any cake,
for a change.
Pour one-half the batter to fruit cake into the pan be-
fore adding the fruit, stirring fruit into the batter left
in the mixing bowl, then pouring the mixture over that
already in the pan, and fruit will not all sink to the
bottom.
A cake without butter must be baked in a quick oven.
Fruit cakes and most dark cakes should bake slowly.
If sour milk is used in baking, use one-half teaspoonful
of soda to each cupful. If sweet milk is used, baking
powder is the usual accompaniment, and should be one
and a half teaspoonfuls baking powder to each cupful
of flour.
ORNAMENTING CAKES
Crystallized mint leaves and violets and candied fruits
can be formed into most artistic decorations for cakes.
To fasten candles on cakes, push a hot hat pin or knitting
needle in the bottom of candle, remove and put a wooden
toothpick in while wax is soft. After the wax hardens
around the pick the candle may be easily placed in posi-
tion on the cake.
CAKES OF MANY KINDS
ANGEL CAKE
1 cupful sugar 1 teaspoonful cream of tartar
*/4 cupful flour 1 teaspoonful almond flavor-
whites of 8 eggs ing
pinch of salt
Beat the eggs, add cream of tartar, then the sugar, beat-
ing constantly. Sift the flour three times, add salt and
stir in as lightly as possible to the mixture, add flavor-
ing and bake in unbuttered angel food tin from forty five
to sixty minutes. When the top begins to brown, place
over it a buttered paper.
IMITATION ANGEL CAKE
1 cupful sugar 1 teaspoonful almond flavor-
1J4 cupfuls flour ing
Yz cupful milk \y 2 tablespoonfuls butter
whites of 2 eggs 2 teaspoonfuls baking powder
Cream the butter and sugar, add milk, then the twice
sifted flour with the baking powder sifted in, flavoring,
and lastly stir the well beaten whites very lightly into
the mixture. Bake in a buttered angel food tin.
APPLE CAKE
1 cupful sugar 1 cupful chopped raisins
Yz cupful butter 1 tablespoonful boiling water
1 cupful unsweetened apple 1 teaspoonful soda
sauce 1 teaspoonful cinnamon
1^4 cupfuls flour Yz teaspoonful cloves
Yz teaspoonful salt
Cream butter and sugar, add apples, soda dissolved in
126
PROGRESS MEATLESS COOK BOOK 127
the boiling water, salt, spices, and raisins well stirred in
the flour. Bake in well buttered pan about forty five
minutes.
COFFEE CAKE
1 cupful butter 2 eggs
1 cupful brown sugar 2 teaspoonfuls cinnamon
1 cupful strong cold coffee 1 teaspoonful cloves
i/i cupful molasses 1 teaspoonful soda
1 cupful chopped raisins 3 cupfuls flour
Stir together the softened butter and sugar, add molasses,
coffee, eggs, and soda dissolved in a little water. Stir
spices into sifted flour with raisins or any desired fruit,
stirring all together and baking from forty five minutes
to one hour, according to depth of pan.
CHOCOLATE CAKE
1 cupful brown sugar 1 tablespoonful butter
1 cupful milk 1 teaspoonful soda
1% cupfuls flour % cupful melted chocolate
2 eggs 1 teaspoonful vanilla flavoring
Cream butter and sugar, add half the milk, and the soda
dissolved in one tablespoonful hot water. Melt the
chocolate in small tin or granite cup or saucer over the
fire, and stir into the mixture alternately with the flour,
beaten yolks and flavoring. This makes two layers.
Any preferred filling and icing may be used.
128 PROGRESS MEATLESS COOK BOOK
CREAM PUFFS
y z cupful butter 1 cupful flour
1 cupful hot water 3 eggs
pinch of salt
Pour the water in a stew pan, add the butter and boil
till melted. Stir in flour, when well cooked in, remove
from fire and cool. When cold, stir in one at a time the
unbeaten eggs. Drop from a dessert spoon on buttered
tins and bake about twenty minutes. For filling use
Yi cupful milk 1 egg
y z cupful sugar 1 teaspoonful corn starch
1 teaspoonful vanilla flavoring
Bring milk and sugar to a boil, add cornstarch previously
dissolved in a little cold milk, then stir in the well beaten
egg, flavor and when cool, fill into the split puffs.
DAINTY CAKE
1 cupful sugar whites 5 eggs
y$ cupful cocoa ^z teaspoonful cream of tartar
y 2 cupful flour J/ teaspoonful flavoring
To the stiffly beaten eggs, add cream of tartar, sugar and
cocoa, beating constantly. Then add vanilla and stir in
the flour very lightly. Makes one large or three layer
cakes.
DROP CAKES No. 1
2 cupfuls sugar 1 cupful butter
1 cupful molasses 2 eggs
1 cupful milk 1 teaspoonful soda
2 cupfuls chopped fruit 1 teaspoonful salt
6 cupfuls flour 1 teaspoonful each, cinnamon
and cloves
Cream butter and sugar, add eggs, molasses, milk, part
PROGRESS MEATLESS COOK BOOK 129
of flour, soda dissolved in little water, salt and spices,
and fruit stirred first in the remainder of the flour. Drop
from a teaspoon on buttered tins.
DROP CAKES No. 2
2 cupfuls sugar flour
1 cupful butter 4 eggs
1 cupful milk 2 teaspoonfuls baking powder
1 teaspoonful vanilla flavoring
Cream butter and sugar, add milk and beaten yolks and
sifted flour with baking powder sifted in, to make rather
a stiff batter. Then add flavoring and the well beaten
whites. Bake in buttered gem pans.
DROP NUT CAKES
1 cupful sugar 1 egg
1 cupful chopped nuts l / 2 teaspoonful lemon flavoring
y$ cupful flour pinch of salt
To the well beaten egg, beat in the sugar and stir in the
other ingredients. Shape into eighteen cakes about the
size of an English walnut, put about two inches apart in
a buttered tin and bake. Serve with lemonade, tea, or in
any preferred way.
DRIED APPLE FRUIT CAKE
3 cupfuls dried apples (soaked flour
over night in cold water) 1 cupful sweet milk
2 cupfuls molasses 94 cu Pful butter
2 eggs V/2 teaspoonfuls soda
1 cupful sugar 1 teaspoonful each cinnamon,
nutmeg, cloves
Chop the dried apples slightly and simmer for two hours
130 PROGRESS MEATLESS COOK BOOK
with the molasses ; add sugar, milk, spices, butter, eggs,
soda dissolved in little water, and flour enough for a stiff
batter. Bake in steady oven.
FRUIT CAKE No. 1
2 cupfuls brown sugar 1 teaspoonful soda
1 cupful sour cream or milk 1 teaspoonful cinnamon
1 cupful chopped nuts 1 teaspoonful cloves
1 cupful chopped raisins 54 teaspoonful nutmeg
flour 1 teaspoonful salt
3 eggs 1 teaspoonful baking powder
Mix beaten eggs and sugar, add milk to which soda dis-
solved in little water has been added, nuts, salt, spices^
flour in which baking powder has been sifted, and pour
one-half this mixture into buttered pan, stir fruit into the
other half and pour over first half in pan.
FRUIT CAKE No. 2
54 lb. chopped English walnuts 1 cupful sugar
54 lb. chopped pecans 6 eggs
54 lb. chopped almonds 2 cupfuls flour
54 lb. chopped citron 1 teaspoonful nutmeg
1 lb. currants 1 teaspoonful cinnamon
1 lb. raisins 1 teaspoonful allspice
1 cupful warm molasses 1 teaspoonful cloves
54 cupful wine (or fruit juice) 54 teaspoonful soda
1 cupful butter \Yz tablespoonfuls orange juice
154 tablespoonfuls lemon juice
Cream butter and sugar, add beaten yolks, molasses con-
taining soda dissolved in little water, flour, spices, nuts
and wine. Dip the fruits in flour, pour half the cake
mixture in the buttered tin, stir the floured fruits into the
PROGRESS MEATLESS COOK BOOK 131
other half of batter and pour over batter in tin. Steam
one and one-half hours and bake twenty minutes, or bake
slowly about two hours.
When cold, wrap in paraffin paper, or keep in a box with
a fresh apple.
PRUNE FRUIT CAKE
\y 2 cupfuls sugar 1 teaspoonful soda
2 cupfuls mashed prunes 2 teaspoonfuls cinnamon
2 cupfuls flour 1 teaspoonful cloves
% cupful butter 2 eggs
Cream butter and sugar, add beaten eggs, prunes, spices,
soda dissolved in water, flour, and bake in buttered pan,
or make into layers.
GINGERBREAD No. 1
Yz cupful butter 1 egg
94 cupful sugar 1 teaspoonful ginger
Y 2 cupful molasses ^2 teaspoonful cinnamon
Y Z cupful sour milk 1 teaspoonful soda
2 cupfuls flour pinch of salt
Cream butter and sugar, add molasses, milk, soda dis-
solved in little water, beaten egg, flour and spices. Bake
in buttered pan.
GINGERBREAD No. 2
y 2 cupful sugar 1% cupfuls flour
y 2 cupful molasses 1 teaspoonful ginger
y z cupful sour milk % teaspoonful cinnamon
54 cupful butter y 2 teaspoonful salt
1 teaspoonful soda
Mix as for Gingerbread No. 1 without the egg.
1 cupful sugar yolks of 6 eggs
^2 cupful butter 2 teaspoonfuls baking powder
2 cupfuls flour 1 teaspoonful orange flavoring
Cream butter and sugar, add well beaten yolks, the flour
with baking powder sifted in, and flavoring. Bake in
buttered tin in medium oven.
GRANDMA'S BREAD CAKE
2 cupfuls bread sponge Y* cupful chopped fruit
1 cupful sugar J4 teaspoonful cinnamon
2/3 cupful butter J^ teaspoonful clove
1 cupful warm milk flour
In the morning, after bread sponge from the night before
has had a very little flour worked in and allowed to rise,
take two cupfuls of this, stir in all the ingredients but
the flour, adding just enough of that to make a soft
dough. When this 'has risen to double its size, mould
softly into loaves and bake in well buttered tins.
HERMITS
\Y 2 cupfuls brown sugar 1 tablespoonful hot water
\Yz cupfuls chopped raisins 1 teaspoonful cloves
2y 2 cupfuls flour 1 teaspoonful cinnamon
3 eggs y 2 teaspoonful soda
1 teaspoonful baking powder
To the well beaten eggs add sugar, raisins, spices, soda
dissolved in hot water, and baking powder sifted in with
flour. Drop from a dessert spoon on a buttered tin and
bake.
PROGRESS MEATLESS COOK BOOK 133
MARGUERITES
1 cupful chopped nuts thin crackers
sugar white of 1 egg
1 teaspoonful flavoring
To the stiffly beaten white, add sugar to spread, nuts and
flavoring. Spread on the crackers and brown in the oven.
Do not let stand long before serving.
PLAIN CAKE No. 1
94 cupful sugar 1 egg
y-i cupful milk butter size of egg
1 cupful flour 2 teaspoonfuls baking powder
1 teaspoonful flavoring
Cream butter and sugar, add beaten egg, milk, flour in
which baking powder has been sifted, flavor, and bake in
buttered pan.
PLAIN CAKE No. 2
y^ cupful sugar 1 egg
% cupful sour milk butter size of egg
1 cupful flour % teaspoonful soda
1 teaspoonful flavoring
Cream butter and sugar, add beaten egg, milk, soda dis-
solved in a little water, flavoring and flour. Bake in
buttered pan.
SPONGE CAKE No. 1
6 eggs 2 cupfuls flour
2 cupfuls sugar juice of 1 lemon
1 cupful boiling water 1J^ teaspoonfuls baking
powder
To the well beaten eggs, beat in the sugar, add lemon
juice, boiling water and flour with baking powder sifted
in. Bake in buttered pan. Angel food tin is good.
SPONGE CAKE No. 2
3 eggs y 2 cupful cold water
iy 2 cupfuls sugar \y 2 teaspoonfuls baking pow-
134 cupfuls flour der
1 teaspoonful vanilla flavoring
To the well beaten eggs, beat in the sugar, add water,
flavoring, and the flour in which baking powder has been
sifted. Bake in buttered pan. If this cake is to be iced,
the white of one egg may be saved for use in icing.
Never stir sponge cake batter any more than is necessary.
WHITE CAKE No. 1
2 cupfuls sugar 1% cupfuls flour
y 2 cupful butter whites of 4 eggs
y 2 cupful milk 2 teaspoonfuls baking powder
1 teaspoonful rose flavoring
Cream butter and sugar, add milk, flavoring and the
stiffly beaten whites, then flour, with the baking powder
sifted in. Makes a good layer cake.
WHITE CAKE No. 2
y 2 cupful butter 2 cupfuls flour
1% cupfuls sugar 2 teaspoonfuls baking powder
y 2 cupful milk whites of 5 eggs
1 teaspoonful almond flavoring
Cream butter and sugar, then stir in first milk, then flour
till flour is nearly used, adding the last of it with baking
powder sifted in, flavor, and stir in very lightly the
whites, and bake in buttered angel food pan. This makes
one medium size cake or two layers.
CAKE FILLINGS
1 cupful of chopped nuts, fruit or caraway seed may be
added to any plain cake batter, changing it to a choice
cake.
A good filling is made by adding chopped nuts or fruit
to ordinary icing.
A little flour added to sugar in thickening icing is good.
CHOCOLATE FILLING No. 1
1 cupful brown sugar 2J^ squares Baker's chocolate
yolk of 1 egg 1 teaspoonful vanilla flavoring
3 tablespoonfuls milk
Stir sugar into melted chocolate, add milk, the beaten
yolk, flavor, and cook till thickened in a double boiler.
When cool, put between layers.
CHOCOLATE FILLING No. 2
1 cupful powdered sugar 1 square Baker's chocolate
whites of 2 eggs 1 teaspoonful vanilla flavoring
To the stiffly beaten eggs, beat in the sugar, add melted
chocolate and vanilla, mix thoroughly and put between
layers.
FRUIT FILLING
*4 cupful chopped raisins J^ cupful chopped nuts
54 cupful chopped citron ^ cupful powdered sugar
Yi cupful chopped dates whites of 3 eggs
1 teaspoonful vanilla flavoring
To the stiffly beaten whites, add sugar, then the remain-
ing ingredients, and spread before cold.
135
136 PROGRESS MEATLESS COOK BOOK
LEMON FILLING
1 cupful sugar juice of 1 lemon
1 egg
Add sugar and juice to the well beaten egg, and cook till
thickened.
LEMON HONEY FILLING
1 cupful sugar yolks of 6 eggs
54 cupful butter 3 lemons
Wash, press out juice and grate rind of lemons, put in
double boiler, add butter and sugar. When near boiling
point add well beaten yolks, stirring constantly. Keep
stirring till mixture becomes very thick.
This is good in sandwiches as well as cake,
MARSHMALLOW FILLING No. 1
y z lb. chopped marshmallows ^ cupful water
2 cupfuls sugar whites of 2 eggs
Y 2 teaspoonful vanilla flavoring
Boil water and sugar till it hairs, remove from fire and
stir in stiffly beaten whites, then the marshmallows and
flavoring, stirring briskly till cold. This quantity is suffi-
cient filling for a three layer cake.
Chopped nuts may be spread over layers before adding
filling, if desired.
MARSHMALLOW FILLING No. 2
1 lb. marshmallows */3 cupful boiling water
1 cupful sugar Yz teaspoonful vanilla flavoring
Boil sugar and water till it hairs, remove from fire, slowly
PROGRESS MEATLESS COOK BOOK 137
stir in the melted marshmallows, add flavoring and stir
till right consistency to spread.
NUT FILLING
2 cupfuls chopped nuts */ cupful sugar
1 tablespoonful melted choco- 2 tablespoonfuls cream
late Yt teaspoonful butter
Mix all together thoroughly and put between layers.
NUT AND FRUIT FILLING
2 cupfuls chopped nuts 1 cupful citron
2 cupfuls chopped raisins 1^ cupfuls chopped figs
little wine
Put nuts and fruit through food chopper, and rub all
together with enough wine to form a paste. Put be-
tween layers.
ORANGE FILLING
3 tablespoonfuls orange juice 1 teaspoonful lemon juice
1 tablespoonful butter confectioner's sugar
Heat juices and butter just enough to melt the butter,
adding sufficient sugar for a thick filling.
TART FILLING
2 grated apples juice of 1 lemon
2 eggs 1 cupful sugar
Let apples and beaten eggs come to a boil, beat in sugar
and spread when cool.
ABOUT ICINGS
COLORED ICINGS
Use cranberry juice or pieces of beets for pink.
Grape juice makes violet.
Spinach makes green.
Yolks of eggs produce yellow.
Dip a knife frequently in cold water when spreading.
When icing runs down the sides of cake, a strip of par-
affin paper pinned around, standing above the top, will
prevent it. The paper may be removed when icing is
cold.
BERRY ICING
About 8 crushed strawberries beaten with confectioner's
sugar till right to spread.
Any juicy berries may be substituted.
BOILED ICING
1 cupful granulated sugar pinch of cream tartar
Yi cupful water white of 1 egg
flavoring
Boil water and sugar about three minutes ; beat the white
of the egg slightly, and add half of the slightly boiled
water and sugar, and a pinch of cream tartar, beating
constantly. As soon as the remainder of the syrup will
hair, pour it into the mixture and beat until cold. Flavor.
138
PROGRESS MEATLESS COOK BOOK 139
CHOCOLATE ICING No. 1
\Yz cupfuls sugar 54 cupful melted chocolate
3 /4 cupful cream 1 teaspoonful vanilla flavoring
Mix sugar, cream and chocolate, boiling four or five
minutes. Remove from fire, add flavoring and beat till
mixture thickens. Spread quickly over cake, frequently
dipping knife in hot water.
CHOCOLATE ICING No. 2
Use any preferred rule for icing. Melt one-half cupful
Baker's chocolate by placing in dish over teakettle of
boiling water, setting in a small dish inside of a larger
one containing water boiling, or placing a small tin or
granite dish over a gas burner turned low, or on a stove
where it's not too hot. Spread this melted chocolate over
the icing, making an effect like chocolate creams.
A sprinkling of cinnamon in the chocolate is a pleasant
change in flavor.
COCOANUT ICING
Use any preferred rule for icing. Stir in the shredded
cocoanut, or press it carefully over icing before it hardens
on the cake.
FRUIT ICING
Add one-half cupful chopped figs, raisins, or any desired
fruit to any preferred icing.
140 PROGRESS MEATLESS COOK BOOK
MAPLE ICING No. 1
2 cupfuls ground maple sugar 1 cupful thin cream
Put the maple sugar through the food chopper, boil with
the cream for fifteen minutes. Remove from fire and
beat with an egg beater till thick enough to spread.
Walnut meats placed on an icing while soft, is a nice
trimming.
MAPLE ICING No. 2
1 cupful maple syrup confectioner's sugar
y z cupful chopped nuts
Stir the sugar into the syrup till thick enough to spread ;
add the nuts or fruit.
MARSHMALLOW ICING
154 cupfuls sugar 54 Ib. marshmallows
54 cupful butter 54 cupful water
Melt the marshmallows in a dish set in a larger dish of
water boiling. Boil sugar, butter and water till it hairs,
add marshmallows and beat, till ready to spread.
NUT ICING
Add one-half cupful chopped nuts to any preferred icing.
ORANGE ICING
1 egg */t teaspoonful orange flavor-
1 teaspoonful cold water ing
powdered sugar
To the well beaten egg add water and flavoring, beating
and stirring in enough sugar to spread.
PROGRESS MEATLESS COOK BOOK 141
UNCOOKED ICING
*/4 cupful cream 2 tablespoonfuls butter melted
confectioner's sugar 1 teaspoonful flavoring
While beating cream, add gradually enough sugar for
the mixture to spread. Then add butter and flavoring.
YELLOW ICING
yolk of 1 egg 1 tablespoonful water
juice of y 2 lemon confectioner's sugar
Add the lemon juice to the beaten yolk, water and enough
sugar to make it quite stiff.
COOKIES
If your cookies are inclined to burn, bake them on the
pans turned bottom side up.
Place cookies in pans with a pancake turner.
Cookies take but a few minutes to bake.
Place cookies while warm in a cloth in a covered jar.
CHOCOLATE COOKIES
Use Cocoanut Cooky recipe, with the exception of chang-
ing cup of cocoanut to one cupful of melted chocolate.
COCOANUT COOKIES
y^ cupful sugar "% teaspoonful salt
*/2 cupful butter . y z teaspoonful lemon flavoring
54 cupful milk 1 teaspoonful baking powder
1 cupful grated cocoanut 1 cupful flour
Cream butter and sugar, add milk, cocoanut, salt, flavor-
ing, and baking powder stirred in with the sifted flour.
Roll thin, cut out and bake.
FRUIT COOKIES
Use recipe for Cocoanut Cookies, substituting chopped
fruit for cocoanut.
Place them when cold in a jar with paraffin paper be-
tween each layer.
142
PROGRESS MEATLESS COOK BOOK 143
GINGER COOKIES
2 cupfuls molasses 2 eggs
1 cupful butter 1 tablespoonful ginger
1 cupful sugar 1 teaspoonful soda
^2 cupful sour milk flour
Cream butter and sugar, add beaten eggs, milk, soda dis-
solved in little water, ginger, and flour enough for dough
to roll thin. Cut and bake in buttered pans in quick
oven.
GINGER SNAPS
1 cupful molasses 1 tablespoonful ginger
Y-L cupful sugar 1 teaspoonful soda
y 2 cupful butter flour
Heat the molasses and stir in the sugar, add softened
butter, soda dissolved in little water, ginger, and suffi-
cient flour to make a thin dough. Roll, cut, and bake in
buttered pans in quick oven, being careful not to burn.
OATMEAL COOKIES
1 cupful sugar 2 eggs
1 cupful butter 1 teaspoonful nutmeg
1 cupful sour milk 1 teaspoonful cinnamon
3 cupfuls flour 1 teaspoonful soda
3 cupfuls oatmeal pinch of salt
Cream butter and sugar, add beaten eggs, milk, soda dis-
solved in little water, salt, spices, flour and oatmeal alter-
nately. Roll and cut, or drop from a dessert spoon on
buttered tins to bake.
144 PROGRESS MEATLESS COOK BOOK
PEANUT COOKIES
1 tablespoonful butter 1 egg
2 tablespoonfuls sugar y 2 teaspoonful baking powder
2 tablespoonful milk pinch of salt
y 2 cupful flour 2 cupfuls chopped peanuts
Cream butter and sugar, add beaten egg, milk, salt, pea-
nuts, and baking powder sifted in with the flour. Roll
thick and cut, or drop on buttered tins from a teaspoon.
Any preferred nuts may be used.
SUGAR COOKIES
2 cupfuls sugar caraway seeds or flavoring
\Yz cupfuls sour milk \y 2 tablespoonfuls boiling wa-
1 cupful butter ter
2 eggs 1 teaspoonful baking powder
flour 1 teaspoonful soda
Cream butter and sugar, add beaten eggs, milk, soda dis-
solved in the boiling water, any desired flavoring, and
baking powder sifted with flour enough to make dough
roll out soft and thin.
Cut in any desired shape.
MEMORANDA
MEMORANDA
CHILLED DISHES
CURRANT CREAM
1 cupful water whites of 2 eggs
y 2 cupful sugar \y 2 tablespoonfuls gelatine
2 cupfuls currants juice of 1 orange
juice of 1 lemon
Boil water and sugar, add gelatine dissolved in just
enough hot water to cover it, orange and lemon juice,
and currants that have been crushed through a strainer.
Place on ice to chill, then mix in the stiffly beaten whites,
place the mixture in a tightly covered mould and pack in
ice to chill.
2 lemons
5 eggs
To the well beaten yolks of the eggs, beat in the juice
and grated rind of the lemons, sugar, let come to the
boiling point and stir in lightly the stiffly beaten whites.
When well stirred in, place in a mould and pack in or set
on ice to cool.
NUT CREAM
2 cupfuls cream 1 cupful chopped dates
y 2 cupful sugar y z cupful chopped figs
y 2 cupful chopped nuts white of 1 egg
y 2 teaspoonful vanilla flavoring
To the stiffly whipped cream, stir in all the other ingredi-
145
146 PROGRESS MEATLESS COOK BOOK
ents, put in a mould, cover tightly and pack in a bucket
with finely chopped ice and salt for several hours.
FREEZING ICE CREAM
Put ice and salt in the freezer and press pieces of news-
paper all around the top, covering all with the ice sack.
Turn the crank a few times, let stand fifteen minutes,
then turn for about five minutes. After the cream is
frozen, pack in pieces of newspaper very closely, instead
of using more ice.
MAPLE ICE CREAM
2 cupfuls milk 2 cupfuls cream
1 cupful maple syrup 3 eggs
1 teaspoonful vanilla flavoring
Scald the milk in double boiler and add the syrup, then
the well beaten eggs and cook till thickened. When cold,
add the cream whipped. Freeze, and serve with small
pieces of preserved ginger scattered over each dish.
PEACH ICE CREAM
10 large peaches 1 cupful cream
25/2 cupfuls sugar 1 teaspoonful pistachio flavor-
1 quart milk ing
Mash the peaches with sugar, add the other ingredients,
having each one very cold, mix well and put in freezer.
PROGRESS MEATLESS COOK BOOK 147
PISTACHIO
f cupful sugar green coloring
1 cupful mashed strawberries 1 cupful milk
2 cupfuls whipped cream y z cupful pistachio nuts
1 box gelatine
Dissolve gelatin in a little warm water, to one-half of it
add one-half the sugar, berries and one-half the cream.
Stir chopped nuts in the scalded milk, let cool, add the
remainder of the gelatin, sugar and cream, tint green with
coloring purchased at drug or candy store. Then put
one spoonful of first one, then the other mixture, into a
mould and freeze.
PLAIN ICE CREAM
1 pint cream 1 cupful sugar
1 pint milk 1 egg
1 teaspoonful flavoring
Beat in sugar to thoroughly beaten egg, add the other
ingredients and any preferred flavoring. Put in double
boiler and get hot, but do not boil. When very cold,
pour into freezer. This serves six people. The custard
may be prepared the day before.
Fill sherbet glasses half full of vanilla ice cream, add to
the top a spoonful of jam and over that a large spoonful
of whipped cream.
Vanilla ice cream is nice served in half a cantaloupe. So
is coffee ice cream.
SAUCES FOR ICE CREAMS
CREME DE MENTHE SAUCE
1 cupful cream mint flavoring
Yz cupful sugar nuts
green . coloring
To the stiffly whipped cream add sugar, flavoring and
coloring (which may be purchased at drug or candy
store). Serve the ice cream in sherbet cups, put the sauce
on top and sprinkle with a few finely chopped nuts.
CHOCOLATE SAUCE
y z cupful milk 4 tablespoonfuls melted choco-
1 cupful sugar late
Mix milk, chocolate and sugar in double boiler, stirring
till sugar is dissolved, then boiling till syrup hairs. Serve
ice cream in sherbet glasses, pouring hot syrup over it.
STRAWBERRY SAUCE
Boil for ten minutes three-fourths of a cupful sugar and
one-half a cupful of water. Put a pint of strawberries
through a sieve. When syrup is cold, add the berries
and one-half teaspoonful vanilla. Serve with vanilla ice
cream.
GRAPE SHERBET
1 cupful grape juice 1/4 cupfuls sugar
1 cupful milk juice of 1 lemon
Allow the milk to become very cold in the freezer before
adding the other portions, then freeze.
148
PROGRESS MEATLESS COOK BOOK 149
LEMON SHERBET
1 quart milk juice of 2 lemons
2y 2 cupfuls sugar juice of 1 orange
Strain orange and lemon juice, add sugar and melt over
fire. When melted, set out to cool. Have the milk thor-
oughly chilled in the freezer and when the juices are
cold, add to the milk and freeze in the usual way.
ICE SUBSTITUTE
If ice is not obtainable, put in a box about three feet
square, coarse salt to the depth of five inches. Keep it
moist to set milk, butter and food in.
To prevent dishes slipping when placed on ice in the
refrigerator, first place a newspaper over the ice.
TO KEEP BUTTER WITHOUT ICE
Put the butter in a small pan, and set this small pan in a
larger pan which contains enough water to reach the
top of the butter pan. Put two tablespoonfuls of salt
in this water. Place a flower pot in the water and after
it has absorbed all it will hold, invert it over the butter.
Re-soak the flower pot occasionally.
SERVING PUNCH ARTISTICALLY
Heat a stove poker and melt a small hollow in the center
of a large block of ice. Keep punch ready to fill in this
hollow as fast as it is used.
PUNCHES
CURRANT PUNCH
1 cupful cracked ice 1 cupful currant juice
Yz cupful sugar 1 tablespoonful lemon juice
10 sprays fresh mint
Shake ice and sugar till sugar is dissolved, then add mint,
pouring over it the lemon. Add currant juice and enough
water to make one quart of this liquid. If too strong,
add more water.
FRUIT PUNCH
\% doz. lemons 10 quarts water
1 doz. oranges 8 cupfuls sugar
1 doz. bananas 1 pint canned raspberry juice
a few strawberries or cherries
Roll lemons and oranges to loosen juice, slice, slice
bananas, add the other ingredients and ice, and serve from
a punch bowl.
GRAPE JUICE PUNCH
juice of 6 lemons 2 cupfuls sugar
juice of 2 oranges 2 quarts Apollinaris water
1 quart grape juice small pieces of pineapple
Boil sugar with enough cold water to cover it, till it
resembles syrup. Let it get perfectly cold, then mix all
but Apollinaris water in the punch bowl, adding that
water just before serving. Have plenty of ice in the
bowl.
150
PROGRESS MEATLESS COOK BOOK 151
RUSSIAN TEA PUNCH
1 quart strong tea 2 tablespoonfuls orange juice
2 cupfuls sugar Vz cupful lemon juice
1 quart Apollinaris sliced orange, pineapple and
cherries
Have all ingredients ice cold, mix and pour over ice in
punch bowl just before serving.
TEMPERANCE PUNCH
5 lemons 1 quart water
1 cupful sugar 1 quart ginger ale
y z doz. sprays of mint
Slice lemons, cover with sugar and let stand one hour.
Add water and ginger ale in equal proportions till strong
enough to suit. Crush part of the mint sprays and add
to the punch which should be poured over a block of ice
in the punch bowl.
VIOLET PUNCH
1 cupful grated pineapple fresh violets
4 cupfuls water 2 quarts water
2 cupfuls sugar 1 cupful grape juice
1 cupful strong tea juice of 2 oranges
juice of 2 lemons
Cook pineapple in two cupfuls water fifteen minutes,
strain through cheese cloth, add two more cupfuls water
and sugar, and boil ten minutes. Let cool, add cold tea,
two quarts of water and other ingredients, pour over ice in
punch bowl and serve with two violets in each glass.
Have the punch bowl surrounded by violets, if a dainty
effect is desired.
152 PROGRESS MEATLESS COOK BOOK
WINE PUNCH
2 quarts wine 3 sliced oranges
2 sliced lemons 2 quarts Apollinaris ,
2 cupfuls sugar
Have all of these ice cold, mix and pour over ice in a
punch bowl. Or use these ingredients
2 quarts wine 1 quart champagne
1 quart Apollinaris
COLD BEVERAGES
FOR COLD WATER
Keep a large bottle of cold water with half a lemon over
the top, in the refrigerator. By refilling when necessary,
cold drinking water is always ready.
In case of emergency, water may be cooled by placing
it in a tin vessel covered with a coarse wet cloth where
a breeze blowing on it will cause it to cool, by evapora-
tion.
CLARET CUP No. 1
1 quart claret rind of cucumber
1 cupful sugar 1 liqueur glass brandy
1 liqueur glass curacoa
Mix all together, let stand thirty minutes, remove cucum-
ber rind and add ice.
CLARET CUP No. 2
$4 cupful seedless raisins 2 quarts Apollinaris
1 quart cold water 1 4-in. stick of cinnamon
2 cupfuls sugar 1 cupful lemon juice
1 pint claret l 3 /^ cupfuls orange juice
sliced fruits
Simmer the raisins in the water thirty minutes. Strain,
add cinnamon broken in small pieces, sugar, and half the
lemon juice. Boil all -together for five minutes. Then
add orange and remainder of lemon juice, strain and let
become ice cold. Put in the punch bowl a block of ice,
153
154 PROGRESS MEATLESS COOK BOOK
pour the claret over it, then the mixture and then just
before serving, the Apollinaris.
Put in small slices of fruits.
This is for a company of twenty five.
FRUIT COCKTAIL
Cut pineapples, bananas and strawberries in small pieces
enough to fill one cup. Fill another cup with small pieces
of grapefruit pulp, mix, and add
1/3 cupful sherry wine y z cupful sugar
J4 cupful brandy pinch of salt
Mix and pour over the fruit, set on ice and when cold,
serve in cocktail glasses.
GINGER AND GRAPE BEVERAGE
Use equal parts of ginger ale and grape juice. Serve ice
cold in cocktail glasses, with maraschino cherries on top.
A few small pieces of cracked ice may be in the glass.
ICED FRUIT JUICE
2 cupfuls sugar 2 quarts water
juice of 1 lemon 2 cupfuls raspberry juice
1 small grated pineapple
Mix and serve with ice in glasses.
ICED TEA
Into a large size granite tea-pot put six teispoonfuls of
tea, and pour on it three cupfuls of water that has just
PROGRESS MEATLESS COOK BOOK 155
boiled about two minutes. Cover and stand in a warm
place five minutes. Strain into any desired tea-pot, ready
to pour into glasses half filled with cracked ice. A crushed
mint leaf may be placed in each glass, and a little lemon
juice added.
Half a dozen cloves added to tea leaves just before pour-
ing boiling water on, gives a good flavor.
KUMISS
1 quart fresh milk 1 tablesponful sugar
154 cupfuls warm water 1/3 cake compressed yeast
Dissolve yeast in water, and sugar in milk, stir all to-
gether, bottle and cork very tightly. Leave in a moder-
ately warm place for six hours, then put in a cold place.
Never fill bottles more than two-thirds full.
LEMONADE
Cut lemons in two, remove the juice with a lemon reamer
and pour into glasses, or according to quantity required,
pour into a pitcher. Sweeten to taste. Dissolve the
sugar in a little hot water and let cool before adding.
One ordinary sized lemon makes three glasses of lemon-
ade. Add sugar and ice water or pour water over
cracked ice in glasses.
A cupful of grape or raspberry juice, or a few crushed
mint leaves are good in a pitcher of lemonade.
156 PROGRESS MEATLESS COOK BOOK
LEMON SYRUP FOR LEMONADE
2 quarts water 4 cupfuls sugar
\Y 2 cupfuls lemon juice
Boil water and sugar about ten minutes, add lemon juice,
pour into fruit jars and set in refrigerator. Dilute part
of the syrup with ice water for lemonade, making strong
as desired.
OATMEAL WATER
Mix one teacupful oatmeal to a paste with a little cold
water. Pour over it one quart boiling water and let it get
cold. A few drops of lemon juice may be added. Drink
it as cold as desired.
ORANGEADE
juice of 1 orange 1 egg
juice of Yz lemon sugar
Pour the well beaten egg in a glass, add juices, fill the
glass with water and sweeten to taste. Ice if desired.
SODA WATER
1 quart sugar juice of 1 lemon
3 pints boiling water whites of 3 eggs
Yz cupful flour 2 tablespoonfuls wintergreen
2 oz. tartaric acid flavoring
Mix acid, sugar, lemon juice and boiling water and boil
three minutes. Let partially cool, and add the stiffly
beaten whites into which flour has been smoothed. Add
any desired flavoring, bottle, and keep in a cool place.
PROGRESS MEATLESS COOK BOOK 157
.Shake well before using. Fill a glass two-thirds full of
ice water, put in two tablespoonfuls of the syrup, add
while stirring rapidly, one-fourth teaspoonful of soda.
CREME de MENTHE
mint syrup
juice of 2 lemons 1 pint brandy
Wash about one dozen sprays of fresh mint, place in a
fruit jar and pour over them the strained juice of the
lemons, then the brandy. Cover closely, let stand from
one to two weeks, according to the desired strength,
strain, sweeten to taste with syrup, cork tightly, and
keep in a cool dark place.
MANHATTAN COCKTAIL
a piece of lemon peel a dash of angostura bitters
5/2 jigger vermouth a little syrup
y 2 jigger whiskey a little orange juice
Put in a mixing glass half filled with ice.
Stir thoroughly, strain, and pour into cocktail glasses.
MEMORANDA
MEMORANDA
HOT BEVERAGES
CHOCOLATE
Take a piece of Baker's chocolate one inch square and
melt on a small dish on the stove, set in another dish of
hot water over a teakettle of boiling water, or in the
oven. Heat two cupfuls milk, stir in melted chocolate
and bring to a boil, stirring constantly. Serve with cream
and sugar, if desired.
A marshmallow may be dropped in each cup just before
serving.
A drop of vanilla may be added to each cup.
COFFEE
Have a large bottomed granite coffee pot (because it
heats quickly and does not boil over). Take one heaping
tablespoonful of ground coffee for each person and one
extra tablespoonful for "the pot." Crush in the hand
two or more egg shells (saved for this purpose), stir in
with the coffee, add one and one-fourth cupfuls cold water
for each person ; boil three minutes, allow to remain hot,
but not boiling, about two or more minutes.
This makes one cup delicious clear strong coffee for each.
If more than this is desired, add coffee and water in the
same proportion. When serving, pour the coffee on the
cream, not cream on the coffee.
Add a tiny pinch of salt to coffee for an agreeable flavor.
158
PROGRESS MEATLESS COOK BOOK 159
Adding half a dozen raisins to a pot of coffee is a pleas-
ing change.
A pinch of flour added to the coffee before water is
poured over, is another way of "settling."
When cream is slightly soured, a little soda stirred in
will restore its sweetness for use in coffee.
DRIP COFFEE
Pour boiling water into a drip coffee pot to get it hot,
then pour it out, and put one tablespoonful finely ground
coffee in the bag, fasten it in and pour over it two cupfuls
freshly boiling water. When the water has drained
through the bag, pour it in again, drain, and continue
to pour and drain four times. Remove the bag and if the
coffee is too strong, add boiling water. Be sure to clean
the bag by scraping off the grounds with a knife, wash-
ing it in cold water, and having it perfectly dry before
using again. Serve the coffee with cream. This coffee
is made in five minutes and is delicious.
TEA
For a teapot holding about four cupfuls, put in two tea-
spoonfuls tea, pour in freshly boiling water, set in a
warm place to stand five minutes before serving. Milk
should never be used with tea, and only a little cream, if
any. To take it with lemon juice is considered by experts
the proper way to drink it.
MEMORANDA
MEMORANDA
CANDIES AND SWEETS
FONDANT
This is the foundation for most candies, and should be
kept a day or two before using. With it almost an end-
less variety of candies may be made, viz :
2 cupfuls sugar 1 cupful water
J4 teaspoonful cream of tartar
Put these ingredients to boil, not stirring after sugar i?
dissolved. After about five minutes try it in cold water,
to see if it can be moulded by hand. Beware of cooking
it too long. Let cool gradually, then stir briskly till
creamy and ready to knead by hand. Work in a little
sugar if the mass becomes sticky. Set away in an earthen
dish covered with a damp cloth for a day or two. Then
flavor and form into candies of any preferred kind.
BUTTER SCOTCH
1 cupful sugar ^ cupful butter
% cupful molasses 2 tablespoonfuls boiling water
1 tablespoonful vinegar
Boil all together till it hardens in cold water. Pour into
buttered pan, when sufficiently cool mark with a knife
into squares.
CHOCOLATE PEPPERMINTS
3 cupfuls granulated sugar 4 oz. melted chocolate
1 cupful hot water 1 teaspoonful cream of tartar
5 drops oil of peppermint
Boil water, sugar and cream of tartar till it hairs. Re-
160
PROGRESS MEATLESS COOK BOOK 161
move from fire and add peppermint, beating constantly
till it begins to cool, when it must be dropped quickly
from a teaspoon on buttered or paraffin paper. When
cold, dip in the melted chocolate and return to paper to
harden.
If the melted chocolate becomes curdled, add a little
olive oil.
Any desired flavoring may be used.
DIVINITY CANDY
2 2/3 cupfuls sugar 2/3 cupful corn syrup
2/3 cupful water 1 cupful nuts
whites of 2 eggs
Stir sugar, water and syrup together, boiling till it
hardens in cold water, making a tinkling sound when it
hits the cup. Mix the stiffly beaten whites with nuts,
pour the syrup slowly into the mixture, beating con-
stantly until it is cool enough to form in a ball, then roll
out on a buttered platter and cut in slices.
DIVINITY FUDGE
2 cupfuls sugar y 2 cupful corn syrup
1 cupful water 1 cupful chopped fruit
whites of 2 eggs
Boil sugat, water and syrup rapidly together till the
mixture forms a soft ball when dropped into cold water.
Pour the hot syrup slowly into the stiffly beaten whites,
beating constantly, and as soon as the mixture begins to
harden, stir in a cupful of chopped citron, candied cher-
162 PROGRESS MEATLESS COOK BOOK
ries, orange, or similar fruits. Pour the fudge on to a but-
tered dish, and cut it in squares before it is cold.
NUT KISSES
whites of 2 eggs 54 teaspoonful flavoring
1 cupful pulverized sugar 1 cupful chopped nuts
pinch of salt
To the well beaten eggs, add sugar, then nuts, salt and
flavoring, beating with a spoon as ingredients are added.
Drop from a small spoon in little balls on buttered tins
and bake slowly.
KISSES
5 tablespoonfuls powdered whites of 3 eggs
sugar 1 teaspoonful flavoring
To the stiffly beaten whites, add flavoring and sugar,
dropping from a dessert spoon on a buttered paper in a
pan, baking till slightly browned.
AFTER DINNER MINTS
white of 1 egg confectioner's sugar
same quantity of water y z teaspoonful peppermint
flavoring
Mix the beaten white and water, adding sugar till the
mixture may be kneaded like bread on a board without
sticking. Add flavoring, knead again, roll and cut any
preferred shape, and set away on a paraffin paper for
two days.
PROGRESS MEATLESS COOK BOOK 163
PEANUT CANDY
2 cupfuls molasses y z cupful vinegar
1 cupful sugar 1 cupful peanuts
1 cupful water butter, size of egg
Boil all but the peanuts together till the mixture hardens
in cold water. Then stir in the peanuts with skins re-
moved.
Pour on buttered plates to cool.
POPCORN BALLS
34 cupful coffee sugar % cupful butter
94 cupful granulated sugar 1 tablespoonful vinegar
y z cupful molasses % teaspoonful soda
Yz cupful water 4 qts. freshly popped corn
Butter a stew pan or kettle and boil in it without stirring
the water, molasses, sugar and vinegar. When it will
hair, add butter. When the mixture hardens, in cold
water, add soda and pour over corn, stirring with a mix-
ing spoon. Dip the hands in cold water and form the
mixture into balls, continuing to dip the hands in cold
water when making each ball, working rapidly before
the syrup hardens. It is sometimes necessary to keep
the dish containing the mixture in another dish of hot
water to prevent hardening before balls are formed. Keep
the finished balls in a cold place.
PULLED CREAM CANDY
4 Ibs. sugar water
1 teaspoonful cream of tartar flavoring
Use enough water to cover sugar in which cream of tartar
164 PROGRESS MEATLESS COOK BOOK
has been stirred in a stew pan, boil this till it hardens
slightly in cold water. Flavor, pour in buttered tins, and
pull when cool enough to handle.
PULLED MOLASSES CANDY
3 cupfuls sugar 1 cupful boiling water
1 cupful molasses 3 tablespoonfuls vinegar
^ cupful melted butter ^ teaspoonful cream of tartar
Yn teaspoonful soda
Heat molasses, sugar, water and vinegar to boiling point,
add cream of tartar, stirring occasionally. Boil till it
hardens in cold water, stirring often toward the last.
When almost done, add butter and soda. Pour into but-
tered pans till cool enough to pull.
It may be cut with scissors in small pieces.
SEA FOAM CANDY
3 cupfuls sugar 1 tablespoonful vinegar
1 cupful water whites of 2 eggs
1 cupful chopped meats 1 teaspoonful vanilla
Heat sugar, water and vinegar to boiling, stirring till
sugar is dissolved. Boil without stirring till it hardens
in cold water. Remove immediately from fire, and when
partially cool, pour over the stiffly beaten whites, con-
tinuing to beat until the mixture holds its shape. Add
nuts, flavor, and drop from a teaspoon on paraffin paper.
CANDIED MINT LEAVES
mint fondant syrup
Prepare fondant as per Fondant recipe. When the syrup
PROGRESS MEATLESS COOK BOOK 165
is boiled so it will "hair," remove from fire, stir a little
and dip each small spray of mint in it, laying them on
buttered paper to harden.
CANDIED ORANGE AND LEMON PEEL
Cut fresh peel from four oranges into one-half inch strips
with scissors. Put in cold water, let boil five minutes,
pour off this water, put into cold water and boil five
minutes more, pour off this water, put into cold water
and boil five minutes more for the third time. Make a
syrup of one-half cupful water and one cupful granulated
sugar, boil till begins to thicken, throw in peel, stirring
constantly till syrup candies on peel. Turn candied peel
into a colander to drain, then roll in sugar.
CANDIED VIOLETS
Violets may be prepared the same as Candied Mint
leaves. The syrup may be colored by using grape juice,
and the stems made green with spinach leaves crushed and
juice added to the fondant.
JELLIES, PRESERVES AND
CANNED FRUITS
Never cook fruit in dishes of tin or iron.
To prevent mould gathering on preserves, keep a pan of
lime on the shelves of the fruit closet, and have the closet
dark and cool.
When newly-made jelly is a trifle too thin, set the glasses
in a pan and put in the warming oven until of the right
consistency.
One way to see if jelly has cooked sufficiently is to try
it with a spoon. If it runs from the spoon in drops, not in
a stream, it is cooked enough.
When jellies refuse to "jell," add a pinch of powdered
alum.
If the preserving kettle be placed in a pan of boiling
water, the contents can cook any length of time without
burning, and need but occasional stirring.
Sprinkling ashes on the stove lid under a kettle of boiling
fruit will prevent the fruit burning on the bottom of the
kettle.
Drop half a dozen small agate marbles into the kettle
of jelly. The marbles will keep in constant motion and
prevent the juice from burning.
HEAT SUGAR FOR JELLY
Place the sugar in a granite dish in the oven and stir fre-
166
PROGRESS MEATLESS COOK BOOK 167
quently till all portions of the sugar are heated. Do not
close the oven door.
JELLY BAGS AND GLASSES
Make a jelly bag from coarse white flannel, pointed on
the bottom. Bind the top and sew strong loops to sus-
pend it by. The little hair like threads on the flannel seem
to hold every little roughness, making the juice perfectly
clear. Have the bag as large as will hang in the kettle.
Put a stout stick through the loops and suspend it in
the kettle with enough cold water to cover the fruit.
Cook until soft, lifting the bag occasionally to stir
the fruit about. When the fruit is cooked very soft, sus-
pend the bag in a convenient place to drip till morning.
Do not squeeze it. In the morning, add the juice from
the bag to that in the kettle, let boil about twenty min-
utes, add an equal quantity of sugar and boil about ten
minutes more. This is the usual way to make jelly.
JELLY GLASSES
Have them very clean, place in a large pan on the fire
in cold water, and heat to boiling point. Turn glasses
upside down to drain, then place quickly on a cloth wrung
out of hot water. Fill the glasses and set aside for a day,
then cover the jelly with melted paraffin, pouring it in the
glasses from an old tea pot or gravy dish. When a glass
is opened, save the paraffin and use it over and over.
EASY WAY FOR JELLY
Berries and soft fruit may be washed and crushed, placed
168 PROGRESS MEATLESS COOK BOOK
in a cheese cloth bag and squeezed carefully. Measure
the juice and put in a kettle and boil ten minutes. Add
an equal quantity of heated sugar, boil five minutes, and
pour into glasses.
APPLE JELLY
Select perfect fruit, wash, cut out all imperfect parts, re-
move stems and cores, and put in a kettle with cold water
to cover. Boil slowly till apples are soft. Strain through
a jelly bag, and suspend the bag to drip over night. Next
morning, add the juice to that in the kettle, boil twenty
minutes, add an equal amount of heated sugar. Let boil
ten minutes, skim and turn into glasses.
A few quinces added to apples make a delicious jelly.
A rose geranium leaf placed in the bottom of a glass
before pouring the apple jelly in it, will impart a delight-
ful flavor.
A drop of oil of cinnamon put in apple jelly is much liked
by many.
A handful of cherry leaves thrown into apple jelly while
boiling will give the jelly a perfect cherry flavor. The
leaves may be removed after boiling about twenty
minutes.
APPLE AND FIG JAM
Wash and wipe the desired quantity of apples, cut in
two, but do not peel or core, remove stem, cover with
cold water and cook till soft. Pour in a jelly bag to
strain. Cut each fig of the desired quantity into three
PROGRESS MEATLESS COOK BOOK 169
or four pieces, cover with cold water and cook till soft,
then cool. After the figs are cold, stir in with the apple
juice and sugar, using one pint of sugar to one pint of
juice, and two cupfuls figs to four pints of juice. Boil this
mixture till it jellies, then put it in sealed jars.
Part of this jam may be flavored with a little whole ginger.
CRANBERRY JELLY
Cook one quart cranberries in one cupful of water for ten
minutes. Put through a sieve, add one cupful of sugar,
stir till sugar is dissolved, then pour into glasses. Do not
allow juice to boil after adding sugar.
CURRANT JELLY
Wash and remove imperfect berries, but not stems.
Mash, bring to the boiling point and simmer till currants
are colorless. Strain through a jelly bag. Let drip over
night. Next morning, measure the juice and boil for five
minutes. Add an equal quantity of heated sugar, boil
five minutes and pour into glasses.
Currants and raspberries make one of the very best jellies.
GRAPE JELLY
Pick over the grapes, wash and remove from stems. Put
in a kettle, heat to boiling point, mash and boil twenty
minutes. Put through a colander, then through a jelly
bag to drip till morning. Measure the juice and boil ten
minutes. Add an equal quantity of heated sugar, boil
five minutes and pour into glasses.
170 PROGRESS MEATLESS COOK BOOK
RED RASPBERRY JELLY
Pick over the berries, wash and cook slowly till soft,
using one cupful of hot water to each quart of berries.
Let drip all night in a jelly bag. Next morning, measure
the juice and allow an equal quantity of heated sugar.
Cook enough apples to make one cupful of apple juice,
strain, add to the berry juice and boil twenty minutes.
Add the sugar and stir until dissolved, cook five minutes
longer and turn into glasses.
RHUBARB JELLY
Wash, and cut rhubarb into small pieces, put in a kettle
with cold water to cover and boil till soft. Let drip
through a jelly bag over night. Do not squeeze. Meas-
ure the juice next morning, and allow an equal quantity
of heated sugar. Boil the juice fifteen minutes, add sugar
and boil five minutes. To each quart add one teaspoonful
of gelatine dissolved in a little cold water. As soon as
gelatine is dissolved in the juice, pour into glasses.
DRIED FRUIT JELLY
Wash the fruit, let soak over night and cook in the same
water. Cook till tender and proceed as in making Apple
Jelly.
ORANGE MARMALADE
Wash and cut the peel in quarters from eight oranges and
four lemons. Cook the peel until soft in enough boiling
water to cover. Save four cups of this water and pour it
PROGRESS MEATLESS COOK BOOK 171
over three quarts of sugar. Scrape the white insides of
the peelings with a spoon, throwing this inside lining
away, and cut the peelings in narrow strips with the scis-
sors. Remove the seeds and the tough skin from the
orange, dividing it into small sections. Then cook the
syrup, pulp and peelings all together for nearly one hour.
CARROT PRESERVES
Wash and scrape three pounds of carrots, steam until
tender, add two quarts of sugar, grated rind and juice of
six lemons, and one-half cupful chopped almonds. Cook
thirty-five minutes.
LEMON RIND PRESERVE
During the summer, whenever lemonade is made, after
squeezing the lemons, drop the shells into a jar of fresh
water, keep it in the ice box and change the water twice
a week. At the time of changing, drops of pure oil of
lemon will be found floating on the water. Put these
drops carefully in a bottle. After about two weeks,
scrape the white inside out with a spoon and throw it
away. Weigh the shells and add an equal weight of
sugar and cook slowly till thick.
RASPBERRY PRESERVES
Take an equal weight of fruit and sugar. It is usually
cupful for cupful. Cook one-fourth of the fruit till soft.
Strain it, and pour the juice in the kettle with the sugar,
stirring till sugar is dissolved. Put in the remainder of
the fruit and boil for five minutes. Dip out the fruit and
172 PROGRESS MEATLESS COOK BOOK
put in jars till nearly full. Boil the syrup till it jellies,
pour over the berries till jars are completely filled, and
seal.
If a tablespoonful of glycerine be added to each pound of
fruit used in making jam, it will prevent crystallization.
FRUIT JARS
Turn fruit jars upside down to prevent fruit becoming
mouldy.
Put a teaspoonful of pulverized borax into a pan of cold
water, put the jars in the pan and set on the fire till the
water is at boiling point. Remove the jars, place on a
cloth wrung from hot water, and fill immediately with
fruit. Put on one rubber and screw on the cover. Let stand
till just cool enough to handle, and to harden the paraffin.
Pour the paraffin all over the rubber where it touches the
jar and where it hits the cover. When opening jars, save
the paraffin and use again.
When a fruit jar cover refuses to come off, run a knife
around the jar under the rubber band, and the cover will
loosen immediately.
SAVING PEELINGS
Whenever apples, peaches or similar fruits are peeled,
dry the peelings, and at preserving time they are fine for
jelly.
TO REMOVE PEACH SKINS
Place the fruit in a pan and cover it with boiling water.
PROGRESS MEATLESS COOK BOOK 173
Place another pan of the same size over this, and let
stand until cool, and the skins will come off almost whole
in the fingers. And when the peach is cut open, the pit
will drop out.
When putting away fruit jars if the rubbers are dropped
inside and the cover screwed down, the rubbers will be
just as good the next season.
Discoloration on the hands from vegetables or fruit may
be removed by dipping the hands in very strong tea and
washing them in warm water.
MEMORANDA
MEMORANDA
CANNING IN THE JARS
CANNING APPLES
Add four quarts of cold water to one quart of sugar and
boil to a syrup and cool. Wash, wipe and cut in quarters
rather tart apples and pack in fruit jars. As fast as a jar
is filled, cover immediately with the syrup to prevent the
fruit turning dark. When jars enough are ready to
heat, put them in a wash boiler, galvanized tub or dish
pan, setting them on small pieces of wood to prevent them
from resting on the bottom. Put in cold water to nearly
the top of the jars and let it boil ten minutes. Some of
the fruit will cook down, and all such jars must be filled
with hot syrup. Seal immediately.
CANNING APRICOTS, PEACHES, PEARS, ETC.
Proceed same as Canning Apples.
CANNING PEACHES AFTER SEALING
Prepare a basket of firm peaches by washing, wiping,
peeling, quartering and removing pits. As fast as peeled,
put into cold water to prevent turning dark. Add one
quart of sugar to four quarts of water and boil to a thin
syrup. Set the jars on a cloth wrung out of hot water,
fill tightly with the fruit, and pour in boiling syrup to fill
the jars completely. Seal immediately. Place the jars
at once in a tub or wash boiler and cover with boiling
water. Place a cover over them and leave until cold.
Pour paraffin around each jar where cover hits the rubber
174
and where the rubber hits the glass. Old blankets or
rugs may be used as a cover for jars in tubs.
CANNING PEARS, QUINCES AND GRAPES
Proceed as in JCanning Apples or Peaches.
CANNING RHUBARB
Wash, peel and cut rhubarb in inch lengths. Place im-
mediately in jars, fill them, with fresh cold water and seal
at once.
CANNING TOMATOES
Proceed as in Canning Peaches, substituting boiling water
for syrup.
SPICED PEACHES
Wash and wipe firm peaches, but do not peel them. Add
one and one-half quarts sugar to one quart of vinegar.
As soon as the syrup boils, put in as many peaches as it
will cover, cook till tender and seal in fruit jars.
TUTTI FRUTTI
Put one pint of French brandy into a three gallon stone
jar. Put a layer of unsweetened stewed strawberries in
the bottom, and cover with an equal quantity of sugar.
Then add the fruits as they appear in market, stewing
them till soft, adding one cupful of sugar to one cupful of
fruit. Keep covered with a piece of thick white paper to
fit in the jar. Dip the paper in olive oil and take it out
each time fresh fruit is added. When the jar is filled,
cover well and keep in a cool dark place.
CANNING VEGETABLES
CANNING GREEN BEANS
String and break into one inch pieces, then proceed as in
canning Peaches, substituting boiling water for syrup.
CANNING CORN
9 cupfuls corn ^ cupful salt
y z cupful sugar 2 cupfuls water
Cut sweet corn from the cob, stir in with salt and sugar
and boil twenty minutes. Pour into glass jars and seal
as in canning fruits. After opening the corn for use, rinse
in cold water to remove surplus salt.
GREEN TOMATO MINCE MEAT
1 peck chopped green tomatoes 2 tablespoonfuls cinnamon
4 Ibs. sugar 1 tablespoonful cloves
1 Ib. raisins 2 tablespoonfuls salt
1 Ib. currants 1 tablespoonful allspice
Y$ Ib. citron */ 2 cupful butter
Put tomatoes through the food chopper to crush and
loosen the juice, add all the other ingredients, cook until
tender and can in glass jars, for use in winter.
176
CHUTNEY, CATSUP, PICKLES, ETC.
APPLE CHUTNEY
6 tart apples 54 cupful brown sugar
4 tomatoes 1 teaspoonful ginger
1 onion pinch of cayenne pepper
1 cupful vinegar a clove of garlic
Peel and chop apples and tomatoes, add onion and garlic
grated, spices, sugar and vinegar. Mix well and boil ten
minutes. Allow the mixture to cool, then seal in jars or
bottles.
BENGAL CHUTNEY
2 Ibs. green apples 1 teaspoonful ginger
54 lb. brown sugar 1 teaspoonful garlic
3 cupfuls vinegar dash of cayenne pepper
Chop apples and mix all together in a stone jar and bake
five or six hours till the mixture is like pulp. Seal in jars
or bottles.
EAST INDIA CHUTNEY
3 pints vinegar 2 oz. ground mustard
1 lb. brown sugar 4 oz. mustard seed
1 cupful salt 54 z tumeric
12 large sour apples y 2 oz. cayenne pepper
7 large tomatoes 4 oz. onions
1 lb. raisins 2 cloves of garlic
Put all spices in a little cheese cloth bag and tie. Pare
and chop the apples, tomatoes and onions, add the other
177
178 PROGRESS MEATLESS COOK BOOK
ingredients, mix all thoroughly and boil for two hours.
Put through a colander and seal in jars or bottles.
GOOSEBERRY CHUTNEY
2 pints goosberries 3 tablespoonfuls mustard
V/z cupfuls raisins 3 tablespoonfuls ginger
3 onions 3 tablespoonfuls salt
1 cupful brown sugar y 2 teaspoonful cayenne pepper
1 quart vinegar J4 teaspoonful tumeric
Chop onions and berries, put on to heat and add the other
ingredients and cook thirty minutes. Strain through a
sieve and seal.
QUICK CHUTNEY
Scald and peel one large tomato, chop, add one small
chopped onion and one chopped green chili. Mix thor-
oughly with one-half teaspoonful lemon juice and a pinch
each of salt and sugar.
CATSUP
To keep catsup from moulding, place a few whole cloves
on top just before sealing.
Always keep pickles and vinegar in glass jars.
PRUNE CATSUP
4 quarts prune pulp 1 teaspoonful cinnamon
3 cupfuls vinegar 3 teaspoonfuls pepper
\y 2 cupfuls brown sugar y z teaspoonful cayenne pepper
J4 cupful salt 2 cupfuls mustard
1 teaspoonful cloves
Soak dried prunes over night. Drain and cook soft in
PROGRESS MEATLESS COOK BOOK 179
boiling water. Remove pits and put through colander.
Mix the pulp thoroughly with all the ingredients, cook
for one hour and stir constantly. Seal and allow to stand
at least a month before using.
TOMATO CATSUP
5^ bushel ripe tomatoes 1 tablespoonful allspice
2 cupfuls sugar 1 tablespoonful cloves
2 cupfuls vinegar 1 tablespoonful cinnamon
34 cupful salt 1 teaspoonful pepper
}/2 teaspoonful cayenne pepper
Scald and peel tomatoes, cut in small pieces and put in
a preserving kettle to cook till soft. Strain through a
sieve, add the other ingredients, cook about three hours
and seal. Have the spices tied in a cheese cloth bag.
CHILI SAUCE
1 doz. ripe tomatoes 2J^ tablespoonfuls brown
3 large onions sugar
3 large green peppers 2^ tablespoonfuls salt
\y 2 cupfuls vinegar 1^4 teasponfuls ginger
2y z teaspoonfuls cinnamon 34 teaspoonful cloves
Scald and peel tomatoes, slice and drain. Chop onions
and peppers and cook all together about three hours till
thick. Seal at once.
QUICK CUCUMBER PICKLES
1 quart vinegar Y 2 cupful salt
1 cupful olive oil 1 oz. white mustard seed
cucumbers
Wash cucumbers, put in glass jars and pour the well
180 PROGRESS MEATLESS COOK BOOK
mixed ingredients over them. Cover, and allow to stand
for a week before using.
SMALL CUCUMBER PICKLES
Wash and wipe four quarts small green cucumbers, put in
a stone jar and add one cupful of salt dissolved in two
quarts of boiling water, and let stand three days. Drain
off this brine, heat it to boiling point, pour over the cu-
cumbers, let stand a second three days, drain, heat and
pour over and let stand for a third three days. Then
drain, wipe the cucumbers, and pour over them one gallon
of boiling water in which one tablespoonful of alum is
dissolved. Let stand six hours and drain from alum
water. Mix the following:
1 gallon vinegar 2 sticks of cinnamon
4 red peppers 2 tablespoonfuls allspice
2 tablespoonfuls cloves
Boil these ingredients for ten minutes, then take one-
fourth of it and boil with the cucumbers, a few at a time
for ten minutes, putting the pickles as fast as boiled, into a
stone jar. Strain the other three-fourths of the mixture
over pickles in jar.
DILE PICKLES
Wash cucumbers and lay in water over night. Next
morning pack tightly in jars and fill the spaces between
the pickles with dill. Make a brine of three quarts water,
one quart vinegar and one cupful salt, boil together and
pour while hot over the pickles and seal. Dill may be
added to suit the taste.
PROGRESS MEATLESS COOK BOOK 181
FRENCH PICKLES
1 peck green tomatoes 2 quarts water
<> onions 4 quarts vinegar
1 cupful salt 2 tablespoonfuls cloven
2 Ibs. brown sugar 2 tablespoonfuls ginger
2 tablespoonfuls cinnamon 2 tablespoonfuls allspice
2 tablespoonfuls mustard 1 teaspoonful cayenne pepper
Slice tomatoes and onions, sprinkle with the salt and let
stand over night. Next morning, drain, add two quarts
of water and one quart of vinegar, boil fifteen minutes and
drain. Then add the remaining two quarts of vinegar
and the other ingredients and boil twenty minutes and set
away in a covered crock, or seal in jars.
MEMORANDA
MEMORANDA
WINES, FLAVORINGS AND VINEGARS
GRAPE WINE
Wash and pick grapes from stems, press out the juice,
measure, and put in a stone jar with three pounds of
sugar to each gallon. Skim it for twelve consecutive
days. Then strain, and add one and one-half pints alco-
hol to six gallons of juice. Pour in stone jars and cork
tightly.
STRAWBERRY WINE
Proceed as for Grape Wine, using two and one-half
pounds of sugar to each gallon of juice.
UNFERMENTED GRAPE JUICE
Have thoroughly fresh ripe grapes. Wash, remove skins,
boil skins and pulp together in a little water till tender.
Strain through cheese cloth, but do not squeeze. Hang
up to drip several hours. Measure the juice, put it on to
boil and as soon as it starts boiling, add half as much
sugar as there is juice. Boil till sugar dissolves, put into
jars and seal hot.
MAKING LEMON FLAVORING No. 1
Cut the rinds of two lemons in small pieces, put them into
a four ounce bottle, fill with deodorized strong alcohol
and let stand in a warm place for one week. Put two
182
PROGRESS MEATLESS COOK BOOK 183
drachms fresh oil of lemon, four ounces of deodorized
strong alcohol and the juice of half a lemon in a large
bottle and strain into the contents the contents of the
smaller bottle.
MAKING LEMON FLAVORING No. 2
Cover small pieces of fresh lemon peel with brandy in
tightly covered jars, and use the liquid later for flavoring.
DRIED LEMON FLAVORING
Put dried lemon peel through the food chopper two or
three times, sift, and put the fine powder away for
flavoring.
MAKING ORANGE FLAVORING
Proceed same as in making Lemon Flavoring.
MAKING VANILLA FLAVORING No. 1
With one ounce of finely cut fresh vanilla beans, rub two
ounces of sugar and put in a pint bottle. Pour over this
four ounces of distilled water and ten ounces of 95%
deodorized alcohol. Let stand for two weeks in a warm
place, shaking occasionally.
MAKING VANILLA FLAVORING No. 2
Proceed as in making Dried Lemon Flavoring.
Vanilla should be kept in the dark.
184 PROGRESS MEATLESS COOK BOOK
TO CLARIFY VINEGAR OR WINE
To each gallon of vinegar, pour in one pint or a little
more, of new milk, and let stand one day. The milk will
be curdled and caked in the bottom of the jar and all the
sediment will adhere to it, and the vinegar may be drained
off perfectly clear.
WATERMELON VINEGAR
Take the inside of very ripe watermelons, crush in a stone
jar, strain the juice into glass jars, cover and set away to
sour. Makes good vinegar.
A small button of garlic in a quart of vinegar gives a good
flavor to salads with which it is used.
MEMORANDA
MEMORANDA
PERSONAL COMFORTS AND THINGS
GOOD TO KNOW
GOOD COMPLEXION CREAMS
Plenty of buttermilk drank each day.
At least a tablespoonful of olive oil each day.
Tomatoes eaten daily.
Onions eaten three times a week.
Plenty of good drinking water.
Apples eaten daily.
CUTS, BURNS, ETC.
Put a few drops of carbolic acid in the water to wash cuts,
burns and bruises.
Never close a cut with court plaster. When necessary to
cover it to keep out dirt, or to prevent hitting it, fasten
a soft piece of linen over it.
AN INSECT IN THE EAR
Hold a lighted lamp to the ear, and the insect will at once
come toward it.
TO REMOVE A SUBSTANCE FROM THE EYE
To remove a foreign substance from the eye, slice a very
thin piece from a raw potato, raise the lid and lay the
185
186 PROGRESS MEATLESS COOK BOOK
potato on the eyeball. Leave for a little time, remove
and the substance will be found adhering to the potato.
A moistened flax-seed may be used in the same manner
as the potato piece.
TO PREVENT EYE-GLASSES STEAMING
Rub both sides of eye-glass lenses with soap or vaseline,
wipe off with a soft cloth and polish with tissue paper or
a silk handkerchief, and glasses will not steam in cold
weather.
TO REMOVE A FISH BONE FROM THE THROAT
Swallow a raw oyster or a raw egg.
BLISTERED HEELS
If heels are blistered from slipping up and down in low
shoes, paste four small half circles of velveteen smoothly
to the side of the heel and the nap of the velveteen will
prevent the foot slipping.
Another way to prevent blistered heels from low shoes
rubbing them, is to stick a strip of adhesive tape around
the back of the heel at the spot where the shoe rubs.
HOT CLOTHS
Hot cloths may be quickly prepared by heating them in a
steamer, which is easier than wringing them out of hot
water.
PROGRESS MEATLESS COOK BOOK 187
HOT WATER BAG
Instead of the rubber bag for hot water, a screw top coffee
can is a good substitute, as it never leaks, and keeps hot
all night. Cover it with a washable case of outing
flannel.
Another good hot bag is one made of strong muslin with
a washable cover. Heat clean sand in the oven and fill
the bag.
A bag filled with hot salt is also gjod.
LOCKJAW PRECAUTION
When a rusty nail or any other metal causes a wound,
bathe it, and hold it for half an hour or more over a burn-
ing woolen cloth. A piece of wool may be burned over a
shovel of coals, or in any other way, just so the smoke
pours on the wound.
TO MAKE A MUSTARD PLASTER
2 teaspoonfuls mustard 2 teaspoonfuls ginger
2 teaspoonfuls flour water
Mix the mustard, flour, and ginger with enough water to
make a paste, and place between two pieces of soft muslin
and apply. If it burns too much at first, lay on an extra
piece of muslin and remove it later.
TO STOP A SIMPLE NOSE BLEED
Press with the fingers on the upper lip beneath the nostril.
188 PROGRESS MEATLESS COOK BOOK
TO EXTRACT A NEEDLE FROM THE FLESH
Apply a magnet immediately.
POISONS
In case of accidental swallowing of poison, mix three tea-
spoonfuls of mustard with a cupful of warm water and
swallow as quickly as possible.
TO REMOVE A SPLINTER
Fill a wide-mouthed bottle nearly full of hot water, place
the part containing the splinter over the mouth of the
bottle and press tightly. The suction will draw the flesh
down and the steam will remove the splinter.
LAVENDER SMELLING SALTS
8 oz. carbonate of ammonia cut y z oz. oil of lavender
in squares ^ oz. oil of bergamot
1 fluid ounce oil of cloves J^ oz. oil of cassia
Put the ammonia into a smelling bottle, mix the oils
thoroughly and pour just enough into the bottle to cover
the ammonia, keeping the remainder to replenish the
smelling bottle.
TO RELIEVE THIRST WITHOUT WATER
Keep a dry pebble or button in the mouth.
BATHROOM AND TOILET
TO CLEAN COMBS
Put a few drops of ammonia in a basin of water and let
the combs remain in it a few minutes, rinse and wipe.
Combs may also be cleaned in gasoline.
TO CLEAN A BATHTUB
Use kerosene, gasoline, or turpentine on an enameled tub.
FOR THE BATH
Mix four ounces of alcohol, one-half ounce of ammonia
and one drachm of oil of lavender, and pour a few drops
into a bowl of water to perfume and soften it.
FOR BATH BAGS
4 Ibs. oatmeal 2 quarts of bran
l*/2 lb. powdered orrisroot 1 Ib. white castile soap
iy 2 lb. almond meal 3 oz. violet sachet
Have the soap dried and powdered, mix all together and
keep in glass jars from which to fill small cheese cloth
bags to use as sponges.
Another pleasing softener and perfume is made with two
and one-half pounds of fine oatmeal and four ounces of
powdered orris root. Make cheese cloth bags about four
inches square, and fill as wanted.
189
190 PROGRESS MEATLESS COOK BOOK
Two tablespoonfuls of powdered borax is good to soften
the water in the bath.
A few drops of lavender and cologne in the bath are
pleasing.
A few drops of camphor seems refreshing in a bath.
TO CLEAN BRISTLE BRUSHES
Wash in warm water in which a little baking soda is dis-
solved, and rinse in warm water and turn bristle side
down to dry.
FOR THE HANDS
Immediately after washing and wiping the hands, dip in
vinegar and rub together till dry.
Corn meal used with vinegar is good.
Lemon juice is fine for removing stains from the hands.
Putting salt into water for rinsing the hands after clean-
ing them in soapy water, will be beneficial.
A little granulated sugar should be kept on the wash-
stand to dip the fingers in after covering with soap. The
sugar makes a fine lather and leaves the hands very soft.
Do not keep much sugar on the stand, as it soon gets
hard, but add to it as needed.
Rubbing the hands with a cut tomato once each day will
remove stains and whiten the hands.
FOR A DISCOLORED NECK
Dissolve one teaspoonful of salt in one pint of fresh milk,
PROGRESS MEATLESS COOK BOOK 191
wash the neck with it at night, let it dry on, and wash
off with warm water in the morning.
TO CLEAN A SPONGE
Rub lemon juice well into it, and rinse in several luke-
warm waters, to remove a sour smell.
THE TEETH
Put a few drops of lemon juice in the water with which
the teeth are brushed.
Occasionally brush the teeth with salt.
TO CLEANSE A TOOTHBRUSH
Wash toothbrushes occasionally in a strong solution of
salt and water and dip them, once in a while, in boiling
water.
TO MAKE A TOOTH POWDER
Mix two ounces of precipitated chalk with two ounces of
powdered orris root, then add twelve drops of eucalyptus
and mix again.
THE HAIR
A DRY SHAMPOO
Sift yellow corn meal till fine, and rub into the hair, brush
thoroughly, and repeat.
AN EGG SHAMPOO
Beat two eggs, add the juice of a lemon, rub thoroughly
through the hair, and rinse in several warm waters. Dry
in sun and air.
Rub dry salt into the hair at night, wear a night cap, and
brush out all the salt in the morning, to make the hair
lustrous.
Washing hair in warm salt water is very good if not done
too often. Always dry in sun and air.
A GOOD SHAMPOO
Lay a cake of Ivory soap in a pitcher, pour over it a pint
of boiling water, and stir till there's a good lather. Add
one teaspoonful of bicarbonate of soda, wash the hair and
scalp thoroughly and rinse in several warm waters.
A SHAMPOO FOR AUBURN HAIR
Put five cents worth of Salts of Tartar in a pint of warm
water, rub into the hair, making a fine lather. Leave it a
short time, and rinse in several warm waters.
192
PROGRESS MEATLESS COOK BOOK 193
WASHING BLOND HAIR
After shampooing blond hair, to the last rinsing water,
add the juice of half a lemon strained through a cloth.
Dry in sun and air.
TO KEEP HAIR IN CURL
Put the white of an egg in a cup, beat to a froth, and fill
the cup with rain water. Apply this to the hair, and roll
on clean strips of old stockings and tie in bow knots.
TO REMOVE TANGLES
Put a little alcohol on the tangle.
GLOVES, PARASOLS, ETC.
TO MEND GLOVES
Sew over and over on the wrong- side with cotton thread,
or place court plaster of the same color on the underpart,
smoothing till dry.
TO PRESERVE NEW GLOVES
Wrap in paraffin paper to prevent fading.
TO FRESHEN BLACK KID GLOVES
Cover with ink and polish with a soft cloth when dry.
TO CLEAN CHAMOIS LEATHER
Wash in a weak solution of soda and warm water. Soap
the chamois skin with Ivory soap and soak it in the soda
water for two hours. Rub it softly till clean, rinse in two
soapy waters (not clear water), wring in a rough towel,
dry in the air, and when nearly dry, pull carefully into
shape.
TO FRESHEN SUEDE KID
Rub with a piece of emery paper.
TO DRY-CLEAN WHITE GLOVES
Lay the gloves on a table, rub into them Fuller's earth
and powdered alum mixed in equal quantities, rub well,
194
PROGRESS MEATLESS COOK BOOK 195
then brush well, and sprinkle with dry bran and whiten-
ing. Leave 'on a short time, then shake.
TO WASH WHITE SILK GLOVES
Wash at night with Ivory soap suds. Rinse well and let
dry in the dark to prevent turning yellow.
TO CLEAN WHITE KID GLOVES
Put on the hands and proceed to wash them as though
washing the hands in a bowl of gasoline. When clean,
wipe dry on a clean white flannel or towel. Remove and
hang out to air. Use gasoline out of doors.
TO CLEAN A WHITE PARASOL
Put in a tub of warm Ivory soap suds, and scrub inside
and out, carefully, with a small scrubbing brush. Rinse
well, and dry open, out of doors in the sun. If the para-
sol is white silk, dry in the shade.
TO CLEAN KHAKI TROUSERS
Use warm water, soap, and a scrubbing brush.
SHOES AND RUBBERS
TO BLACKEN SHOES
Use a discarded tooth brush to apply paste blacking. A
few drops of paraffin added to shoe blacking will impart
a good polish to damp shoes, and help preserve the
leather.
TO CLEAN PATENT LEATHERS
Clean with olive oil, then polish briskly with a soft woolen
cloth.
Wipe off dust and dirt, clean with sweet milk, leaving
the milk on for a few minutes, then wipe with a soft
cloth.
Wipe the patent leather to remove dust, then wipe with
olive oil and polish with a soft cloth.
CLEANING TAN SHOES
Rub with the inside of a banana peel, then wipe dry with
a soft cloth.
A flannel cloth dipped in turpentine cleans tan leather.
CLEANING WHITE CANVAS SHOES
Use a preparation purchased at the stores where the shoes
are sold. It is much more convenient to use and costs
no more than preparations made at home.
196
PROGRESS MEATLESS COOK BOOK 197
CLEANING WHITE KID SHOES
Dip a clean white flannel in benzine and rub the kid,
dipping frequently into the benzine and rubbing quickly,
then rub with a dry flannel.
A piece of Art Gum is also good for cleaning kid, but if
badly soiled, plenty of benzine or gasoline is better.
FOR CREAKY SHOES
Have a cobbler drive a couple of small wooden pegs into
the soles.
CARE OF NEW SHOES
If allowed to stand over night in a pan with enough olive
oil to cover the soles, they will last longer, and never
creak.
Rub new shoes with a slice of raw potato, and they will
polish as easily as old ones.
Coat the soles of new shoes with three or four coats of
copal varnish and they will seldom need resoling.
Rub new shoes occasionally with vaseline to prolong
their wearing qualities.
If the soles of shoes are oiled with a little vaseline about
twice each month, and let dry over night, rubbers will
seldom be needed to keep out dampness.
Wet shoes should be stuffed with paper to absorb the
moisture and prevent the leather getting hard.
198 PROGRESS MEATLESS COOK BOOK
INNER SOLES
Inner soles for shoes may be cut from old felt hats. Soles
for bedroom slippers may be cut from old felt hats and
glued to the ordinary sole, or bound and sewed to a soft
top shoe.
SHOE LACES
If shoe laces are slightly waxed, they will not come
undone.
Tie a shoe lace bow as usual, and before pulling the
loops tight, slip a second loop through the center and
tighten. This will never slip.
TO SAVE RUBBERS
Cut a heel shaped piece out of an old rubber and glue in
the heel of the new one.
Always mark your initials inside your rubbers.
To varnish rubbers helps looks and wearing qualities.
When heels of rubbers are worn out, cut them into strap
or toe rubbers.
Turn rubbers wrong side out to wash, and they will dry
without rotting.
HATS, FEATHERS, RIBBONS AND
LACES
TO CLEAN FELT HATS
Rub corn meal carefully into the felt, and remove with a
soft brush.
Or scrub with corn meal and gasoline.
The inner part of a stale loaf of white bread rubbed into
the felt is sometimes very successful in cleaning.
Rub the entire hat with fine sandpaper and it leaves the
hat like new.
To dust a felt hat, use a piece of velveteen.
TO CLEAN STRAW HATS
Clean a black chip hat with a soft cloth dipped in alcohol.
To restore the color, use one-half pint hot water with one
teaspoonful of ammonia. Cover the hat with a cloth wet in
this mixture, let stand a few minutes, then place a warm
iron over the cloth, and press into shape.
TO FRESHEN BLACK STRAW HATS
Mix one ounce of black sealing wax and one-half pint of
alcohol. Leave the bottle in a warm place till the con-
tents are creamy, shake the bottle well, and brush over
the hat.
TO CLEAN WHITE STRAW HATS
Mix corn meal and gasoline, and scrub with a small scrub
brush. Apply till clean, and brush dry.
199
200 PROGRESS MEATLESS COOK BOOK
Another method is to make a paste of sulphur and lemon
juice and scrub the hat with it, rinsing in clear water,
very quickly.
And still another way is to pour peroxide of hydrogen on
the hat and brush it with a small scrub brush. Repeat
till clean, shape the hat, and dry in the sun.
TO CLEAN AND FRESHEN CHIFFON HATS
Mix equal parts of magnesia, French chalk and pulverized
soap, sprinkle thickly on the hat, leave for a day, and
brush off.
If a chiffon or flower hat is caught in a heavy shower,
shake it well and suspend it bottom side up in some con-
venient place to dry. It will rev-ive like new.
Any lace or flower or other hat may be dipped in gasoline
entirely, and cleaned thoroughly. Always be careful to
use gasoline out of doors.
TO CLEAN FEATHERS
Put one cupful of corn meal, one-half cupful of white flour
and three tablespoonfuls of powdered borax into a paper
bag and shake the feathers in this till clean, then remove
and shake. This also cleans laces, etc.
Feathers are also cleaned by dipping in gasoline, rubbing
the feathers toward the tip, then shaking dry. This does
not take out the curl. Never use gasoline indoors.
TO CLEAN WHITE FEATHERS
Make a paste of flour and gasoline. Put the feather in it
PROGRESS MEATLESS COOK BOOK 201
and rub carefully the entire length, toward the tip. Re-
peat till clean. Rinse in clear gasoline and shake dry.
TO CLEAN RIBBONS
"Wash ribbons" washed in warm soapy water, squeezed
as dry as possible, smoothed, placed on an ironing board
and held down with a warm flat iron in one hand while
the other hand pulls the ribbon quickly under the iron till
it is dry, will be like new.
This is good for cleaning ribbons. Dip in lukewarm
water, spread on a table and scrub with a brush rubbed
in Ivory soap. Rinse in clean warm water and press be-
tween folds of thin cloth.
TO WASH DELICATE RIBBONS
Immerse in salt and water, and dissolve shavings of Ivory
soap in boiling water till like jelly when cooled slightly.
To a little of this jelly, add warm water to form a good
suds, add a pinch of borax, put the ribbon in and squeeze
back and forth through the hands till clean. Then rinse
in warm, then in cold water, roll smoothly in a towel and
in about two hours, press between paper.
Gasoline is fine for cleaning ribbons. Do not use gaso-
line indoors.
Ribbons and silk may be scrubbed with Ivory soap and
gasoline, rinsing in clean gasoline.
TO STIFFEN RIBBONS
Put a teaspoonful of sugar in a cupful of water and rinse
202 PROGRESS MEATLESS COOK BOOK
ribbons, and when pressed between paper, they are like
new.
TO CLEAN WHITE WINGS
Make a paste of naphtha and French chalk, letting it dry
on the wings and remain for a day, then, brush.
Ordinary white wings may be scrubbed with a small
scrubbing brush and Ivory soap suds. Scrub in the direc-
tion the wings grow, rinse well and while drying, brush
frequently.
TO CURL OSTRICH FEATHERS
Sprinkle salt over hot coals, and shake the feathers over
them.
Or place the plume in a warm oven for a few minutes.
TO COLOR FLOWERS
Squeeze a little oil paint of the desired color into a cup.
Pour in a little gasoline, and mix it with a stiff brush
(about one-half inch in width) with the paint. Add
gasoline a little at a time till the right shade is reached.
Try a leaf in it, dipping in, then shaking dry. Drying
makes the color several shades lighter. Ribbons, laces,
gloves, etc., may be tinted in this manner.
TO PREVENT SILK FROM CRACKING
Press with a hot iron.
PROGRESS MEATLESS COOK BOOK 203
TO CLEAN BLACK SILK
Brush black taffeta with a piece of velveteen, pin it
smoothly to the ironing board and sponge with one
tablespoonful of ammonia in two quarts of strong black
coffee. Sponge both sides and rub dry with a clean soft
cloth. An old soft stocking makes a good sponging cloth.
Equal parts of ox gall and boiling water are also good
for sponging black silk.
Another sponging liquid is one teaspoonful of ammonia
in a cupful of strong tea.
TO REMOVE BEESWAX FROM SILK
Put the spotted places between clean white blotting
paper, and press with a quite warm iron, changing the
blotters as the wax is absorbed.
Grease spots are often removed in the same manner.
TO WASH PONGEE SILK
Wash in lukewarm Ivory soap suds, rinse in warm
water, hang* on the line and let drip dry, and press on
the wrong side without dampening. Pongee sometimes
shrinks when wet.
TO FRESHEN VELVET
Spread a cloth wrung from cold water on top of a not
too hot range, or over an inverted flat iron, spread the
velvet over it and brush lightly with a whisk broom.
Velvet can be made to look like new.
204 PROGRESS MEATLESS COOK BOOK
TO CLEAN WHITE SATIN
To dry-clean white satin, use dried bread crumbs finely
sifted, mixed with an equal quantity of pulverized blue.
Spread over the satin, let remain an hour or two, and
brush off with a piece of soft clean linen. If gold or silver
trimmings are on the satin, use a piece of clean white
velveteen for brushing.
TO WASH WHITE SATIN
Use Ivory soap suds in lukewarm water, rinse in luke-
warm water, and press on the wrong side.
Silks, satins and velvets may often be cleaned by using
gasoline and corn meal, cleaning a small space at a time
and rubbing with a soft clean cloth. By adding little salt,
the gasoline will never leave a mark around edges.
TO CLEAN SILK GOWNS
Grate a large raw potato to each quart of soft water nec-
essary to wash the dress. Cover the potatoes well with
cold water, let stand two days without moving, pour off
the clear water carefully into the tub or large pail in
which the dress is to be washed, and dip the pieces up
and down till clean. Do not wring, but hang out to drip
nearly dry, when the pieces should be laid flat and wiped
on both sides, and pressed between soft cloths or paper.
TO WASH LACES
Fine laces, handkerchiefs, doilies or trimmings, may be
made like new by soaking them in lukewarm Ivory soap
PROGRESS MEATLESS COOK BOOK 205
suds for a couple of hours, changing the water and re-
peating till clean. Squeeze them very gently, rinse in
several warm waters and while quite wet (do not squeeze),
pat them carefully in shape on a flat smooth surface to
dry. Place them right side up and they will look exactly
like new, and it is very easy to spread each tiny figure
into shape when it is quite wet. A large piece of marble
or glass, the bottom of a large platter, or the bottom of a
flat porcelain bath tub is good to dry them on. Thin
laces may be dried on the window pane, but heavier lace
will not stay on the glass. Lace yokes are beautifully
done in this manner.
TO DRY-CLEAN LACES
Rub block magnesia or corn starch carefully into the lace,
roll or fold and lay away for several days, when the
powder may be shaken out. If not perfectly clean, repeat.
Flat pieces of lace may be laid over a piece of white paper
that is covered with block magnesia, the lace itself also
well covered, another sheet of white paper laid on the lace
and a heavy flat weight, like a large book, placed on top
and left to press the lace for several days. Shake, or
brush carefully with a soft brush.
TO CLEAN LACE YOKES
Sprinkle boric acid on a lace yoke, lay away for a couple
of days, shake well, and the yoke will be clean without re-
moving it from the waist.
TO CLEAN LACE WAISTS
Put a delicate lace waist into a two quart glass jar filled
206 PROGRESS MEATLESS COOK BOOK
with gasoline with the top tightly screwed on, and let
stand over night. Next morning pour out a little of the
gasoline, shake the jar thoroughly, remove the waist, and
shake carefully dry. If the gasoline is much soiled, rinse
in clean gasoline. And do not use gasoline indoors.
TO DRY-CLEAN LACE WAISTS
Put a lace waist in a pillow case, cover thickly with corn
meal and flour mixed, leave for several days, take out of
doors and shake well but carefully in the bag. Then re-
move and shake free from the flour and corn meal.
TO WASH LACE WAISTS
Shake the dust from a washable lace waist, immerse it in
clean warm water, with a tablespoonful of ammonia
stirred in, then lay it in a wash bowl, cover it with strong
Ivory soap suds and set in the sun for three hours. Do
not rub, but dip up and down, rinse well in several warm
waters, starch if desired, and press on the wrong side,
on a padded ironing board.
TO COLOR LACES
Proceed in same manner as To Color Flowers.
TO CLEAN VEILS
Put the veil into a glass fruit jar, filled with wood alco-
hol, screw the top tightly on, and leave for about ten
minutes. Then pour out a little of the alcohol, replace
the top and shake the jar thoroughly. Squeeze the veil
PROGRESS MEATLESS COOK BOOK 207
carefully, and shake partly dry (out of doors), then pin
over a sheet on a bed or table, to dry in shape. Do not
use alcohol near fire.
TO WASH VEILS
Dip the veil into a warm suds of Ivory soap, squeeze it
carefully till clean, rinse in several warm waters, and
pin on a sheet on a bed or table till partly dry, then press
under a cloth with a warm iron.
TO FRESHEN BLACK VEILS
Stir a dessertspoonful of ammonia into a quart fruit jar
nearly filled with alcohol, put a black veil in, cover
tightly, and shake thoroughly. Remove from the jar,
squeeze carefully, shake till nearly dry, pin on a sheet on
a bed or table, and leave till perfectly dry.
TO FRESHEN BLACK LACE
Spread the lace on a flat surface, brush carefully with a
soft brush, and shake out the dust. Mix in a saucepan
one dessertspoonful of dry tea, one pint of boiling water
and one teaspoonful of gum arabic. Simmer slowly,
stirring till the gum is dissolved. Strain into a dish and
soak the lace in it for thirty minutes. If the lace is silk,
add a teaspoonful of alcohol to the solution. After soak-
ing, squeeze the lace carefully, then put it in folds of cloth
and squeeze. Then smooth it in shape, roll carefully in
a dry cloth, let remain an hour and press over paper on a
padded ironing board, with a paper on top of the lace
which must be pressed on the wrong side.
208 PROGRESS MEATLESS COOK BOOK
TO STIFFEN LACE
Put a pinch of sugar in the last rinsing water.
TO CLEAN A BLACK WOOL GOWN
Sponge with ammonia and warm water, a tablespoonful
of ammonia to a quart of water. Rub powdered French
chalk into the spots, leave for half a day, cover the chalk
with clean white blotting paper and set a warm iron on it.
Then sponge again with ammonia and water, and press
carefully under a cloth, on the wrong side where possible.
TO WASH A BLACK WOOL GOWN
Boil one ounce of soap bark solution in one quart of water.
When thoroughly steeped, strain, and add to two gallons
of hot water. Put the dress in this and dip up and down till
clean. Rinse in warm water, squeeze carefully, shake out
doors and let drip partially dry. Shake again, hang up
again and when nearly dry, press carefully on the wrong
side.
TO CLEAN COVERT CLOTH
Mix six ounces of water, one ounce of sulphuric ether and
one ounce of ammonia. Sponge covert cloth with the
mixture, then sponge with warm water, cover with a damp
cloth and press dry, pressing on the wrong side where
possible.
TO CLEAN SPOTS FROM CASHMERE
Make a paste of Fuller's earth and cold water, and put on
the spots and leave for several hours, then brush.
PROGRESS MEATLESS COOK BOOK 209
TO CLEAN MACINTOSH COATS
Dissolve a handful of the best gray lime in half a pail of
water, and apply to the coat, with a sponge. Repeat, after
three hours.
TO REMOVE GLOSS FROM CLOTHING
Rub carefully with fine emery cloth. After using emery
cloth on very smooth surfaces, rub carefully the way of
the nap with a warm silk handkerchief.
Sponging with hot vinegar is good for removing shine
from woolen garments.
Black wool may be sponged with borax and water, then
with clear water, to remove gloss.
TO DRY-CLEAN WHITE CLOTH
Rub pipe clay into the soiled places, leave for a few hours,
or a day or two, then brush off the pipe clay with a
small scrubbing brush kept for the purpose.
TO CLEAN WHITE FUR CLOTH
Brush the cloth the way of the nap, shake, dip a clean
sponge in alcohol and wash thoroughly in the direction
the nap goes. Have mixed one part powdered borax and
three parts powdered starch, and sprinkle on while the
cloth is wet, all it will hold. Leave in a clean place for
three days, then brush out all the starch.
TO WASH WHITE SWEATERS AND SHAWLS
Use a tablespoonful of Pearline to each pailful of warm
210 PROGRESS MEATLESS COOK BOOK
water. Cover the garment with this, press down with the
hands to squeeze out the dirty water. Let soak thirty min-
utes, pour off the water and repeat till clean. Rinse in
several clean warm waters, but do not lift from the tub
or bucket the garment is washed in. Take out of doors,
pour off all the water possible. Squeeze the garment into
a bunch in the two hands and dump quickly on a dry
sheet on the grass in the hot sun. Spread the garment
in shape and let dry. It will be perfect. If the sun is not
hot enough to dry it on the grass, the garment may be
spread on a sheet stretched on quilting or curtain frames
across boxes or chairs.
MEMORANDA
MEMORANDA
REMOVING STAINS
TO REMOVE BLOOD STAINS FROM COTTON
To remove blood stains from cotton, wet the spots with
cold water, sprinkle with salt and rub lightly.
Or soak the material in salt and water, afterwards wash-
ing in soap and water.
A spot on a starched garment may be removed by apply-
ing a thick paste of corn starch and cold water.
TO REMOVE BLOOD STAINS FROM SILK
Use strong cold borax water.
TO REMOVE CHOCOLATE AND COCOA STAINS
Wash first in cold, then pour boiling water through the
stains.
TO REMOVE COFFEE STAINS
Spread the stained part over a basin, rub in powdered
borax and pour boiling water through, and let soak.
TO REMOVE FRUIT STAINS
Spread the stained part over a basin, and pour boiling
water through, let soak for thirty minutes and launder
as usual. Let dry in the sun.
Another method is to moisten the spots with camphor
before wetting with water, then launder as usual.
211
212 PROGRESS MEATLESS COOK BOOK
TO REMOVE GRASS STAINS
Rub the stain with molasses, laundering as usual, after-
ward. Another way is to saturate the spot with kero-
sene, and launder. Alcohol will remove grass stains in
materials that will not launder.
TO REMOVE CANDLE GREASE
Use gasoline on a soft cloth.
TO REMOVE AXLE GREASE
To remove axle grease on washable garments, cover
thickly with butter, let stand a few minutes, wash in
gasoline, and then in soap and water.
Grease may be removed from overalls by putting them in
cold water, with plenty of soap, and as soon as the water
boils, add about three tablespoonfuls of kerosene and
boil a few minutes. Do not pour kerosene from a kero-
sene can near a fire, but pour it from a can into a dipper
away from fire, and then pour from the dipper quickly
into the boiler.
Chloroform will remove grease from the most delicate
fabrics, but it is apt to leave a mark and for that reason,
ether is more universally used.
French chalk put around the edge of a spot before clean-
ing with gasoline on cloth, will prevent a mark from
showing.
PROGRESS MEATLESS COOK BOOK 213
TO REMOVE INDELIBLE INK OR PENCIL
MARKS
Dampen the spot with water, and rub with the head of a
common match.
TO REMOVE INK STAINS
Cover the ink stain on any fabric with Hydrogen Perox-
ide, lay in the sun and air, and repeat till the stain dis-
appears.
Ink may be removed from wash goods by melting a piece
of tallow, putting the spot in the hot tallow and washing
as usual. On colored garments that will not wash, drop
melted tallow and scrape off with a knife. If the stain
does not all come out, put a clean piece of blotting paper
over it, and press with a hot iron.
TO REMOVE INK FROM WOODEN FLOORS
Use lemon juice and salt, without soap.
TO REMOVE RED INK
Use ammonia and water.
TO REMOVE IODINE STAINS
Cover the stain on cloth as soon as possible with a paste
of corn starch and water. Change for fresh paste and
repeat till stain disappears.
If the stain is on wood, apply the paste, let stand a few
minutes, and rub with a soft cloth.
214 PROGRESS MEATLESS COOK BOOK
TO REMOVE IRON RUST FROM WASH GOODS
Wet the spot with lemon juice, sprinkle with salt, and
hold over boiling water so the steam can go through.
If very badly rusted, add three tablespoonfuls of cream
of tartar to three gallons of water, and boil the stained
garments in it for about one hour.
Another way is to boil pie plant in enough water to soak
the dress, remove the pie plant and soak the dress in the
water for some time, then wash as usual.
TO REMOVE LEMON JUICE STAINS
Mix one tablespoonful of ammonia in four tablespoonfuls
of water, and sponge lightly.
TO REMOVE MACHINE OIL
Apply kerosene to the spots, and launder as usual.
Cover an oil spot on silk with block magnesia shaved in
fine powder. Leave on for a time, shake off, and repeat
if necessary.
TO REMOVE MILDEW
Cover the mildew on wash goods with molasses, then
launder as usual.
Or soak the stains in buttermilk several hours, then wash.
TO REMOVE MILK STAINS
Wash first in cold, then hot water.
PROGRESS MEATLESS COOK BOOK 215
Apply absorbent cotton at once when milk is spilled on
woolens.
Alcohol will remove milk on colored garments.
TO REMOVE MUD STAINS FROM CLOTH
Use water in which a sliced raw potato has soaked.
TO REMOVE PAINT
Rub turpentine thoroughly into the material. If the
paint is very dry, mix a little ammonia with the turpen-
tine. Keep all cleaning fluids away from fire.
Ether is also good for removing paint.
TO REMOVE PERSPIRATION STAINS
To remove perspiration stains from white waists, soak
the stained part in baking soda and cold water. Repeat,
if necessary, after thirty minutes.
For silk waists, sponge the spot carefully with a little
cold water, and cover with powdered prepared chalk.
When thoroughly dry, brush carefully with a soft brush.
To remove perspiration stains on white cotton from wear-
ing black silk, boil the garment in one-half gallon of
water containing a handful of peach leaves.
TO REMOVE SCORCH STAINS
Apply Peroxide of Hydrogen.
216 PROGRESS MEATLESS COOK BOOK
TO REMOVE TEA STAINS
Wash in cold, and then pour boiling water through the
spot. Soak an obstinate tea stain in glycerine.
TO REMOVE VARNISH STAINS
Saturate in gasoline, then wash in cold water with naph-
tha soap.
TO REMOVE VINEGAR STAINS
Mix one tablespoonful of ammonia in four tablespoonfuls
of water and sponge lightly.
TO REMOVE WINE STAINS
Moisten a red wine stain in cold water and keep covered
with salt, and the wet salt will absorb the stain.
Wash yellow wine stains in cold water, then in warm
suds.
FURS
STORING FURS
Beat the furs well but carefully, out-of-doors and hang,
if convenient, on a line in the sun for an hour or more.
Then lay in a box lined with newspapers, putting paper
between parts of the furs that must lap over one another.
Wrap the box in newspapers, putting a heavy express
paper over all, sticking all edges of this last paper with
mucilage.
CLEANING BLACK LYNX
Clean it with a stiff brush dipped in a solution of am-
monia and water.
TO CLEAN CHINCHILLA
Make a paste of prepared chalk and water, put on the fur
with a wide brush and let dry. Beat the fur lightly to
remove the chalk.
If chinchilla fur gets wet, suspend it near heat, beating
it lightly every few minutes. Harder furs require stiff
brushes to smooth them, always stroking in the direction
the fur lies.
If furs get wet, absorb all possible moist-ire by applying
hot towels, before hanging to dry.
217
218 PROGRESS MEATLESS COOK BOOK
TO CLEAN ERMINE
Smooth starch with water till like paste. Dip a piece of
clean white flannel in this paste, rub the furs well with it
and leave near fire to dry. Then brush it with a stiff
brush, and shake thoroughly to remove the flour.
TO CLEAN MINK
Brush thoroughly with dry corn meal.
TO CLEAN SEALSKIN
Spread sawdust over sealskin and spray benzine over the
sawdust. When nearly dry, brush off with a whisk broom,
then brush so the hair stands up, and let it air.
TO CLEAN WHITE FUR
Lay the fur flat on a table, take a clean white cloth and
rub dampened corn meal into the fur, always rubbing the
way the fur lies. Rub carefully till the fur is filled. Shake,
and if not clean, repeat the operation, using plenty of
dry corn meal to dry it at the last.
White fur may be cleaned by rubbing in a paste of corn
meal and gasoline, repeating, if the fur is badly soiled.
Shake well, and air. Clean all things out-of-doors when
using gasoline.
DISINFECTANTS, SCENTS, ETC.
Essence of cinnamon evaporating in a shallow dish is an
agreeable disinfectant.
A little charcoal mixed with water thrown in a sink will
deodorize it.
A small piece of charcoal should be placed inside the
refrigerator to insure a sweet interior. It should also
be placed in dark closets. Renew every week or two.
Put a piece of camphor gum in a saucer and apply a hot
poker.
Put a few pieces of dried orange peel on a hot stove, or
in an old tin can or shovel, and allow it to smoulder.
Broken pieces of pumice stone may be saturated with oil
of lavender to create a pleasant odor in a room. Or a
few drops of the oil may be dropped into a bowl of boil-
ing water, letting it stand till cold.
Eau-de-cologne may be burned in an old iron spoon
made red hot ; or it may be poured over block ammonia
placed in an earthen jar.
A little oil of sandalwood dropped on a hot shovel will
impart a delightful fragrance to a room.
The odor of paint, and of tobacco smoke in a room may
be dispelled by setting a dish of cold water in the room.
A dish of ground roasted coffee is one of the best pre-
servatives to leave in cellar.
219
220 PROGRESS MEATLESS COOK BOOK
LIME WATER
Put a piece of unslacked lime the size of an egg in an
earthen vessel, pouring over it a quart of cold water.
Allow it to stand a few hours, then filter it through clean
white blotting paper. Pour it into a clean bottle, cork
and keep in a cool dark place. A teaspoonful of lime
water in a cupful of milk or water, almost destroys any
deleterious substance there. It gives no unpleasant taste.
SCENTING LINENS
Underlinen is delightfully scented by placing broken
orris root in the bureau drawers and hanging in small
muslin bags in the closets.
A few drops of any preferred scent put on broken pumice
stone and scattered through drawers and boxes, gives a
delicious perfume.
Sachet powder mixed with powdered orris root in equal
parts, preserves the fragrance much longer than by using
sachet powder alone.
Pack away bed linen with leaves of dried rosemary or
sweet lavender.
COLOGNE
y 2 oz. bergamot ^2 oz. English lavender
*4 oz. oil of lemon y z drachm neroli
1 quart alcohol
FILLING A ROSE JAR No. 1
Gather rose leaves in June, pack in a covered stone jar
with alternate layers of salt, and keep in a dry cool place
PROGRESS MEATLESS COOK BOOK 221
for a week after sufficient leaves are packed. Then turn
ou\ on a paper spread on a table, and mix very thoroughly.
Add the following ingredients, mix well and put in the
jar for six weeks before filling the rose jars. Leave rose
jars uncovered for a short time only, as the perfume is
easily exhausted.
% oz. powdered violet % teaspoonful mace
y z oz. powdered rose ^ teaspoonful cloves
y z oz. powdered heliotrope 54 teaspoonful cinnamon
1 oz. powdered orris root 2 drachms pure alcohol
4 drops oil of roses 20 drops oil of eucalyptus
10 drops oil of neroli 10 drops oil of bergamot
20 drops oil of lavender
FILLING ROSE JAR No. 2
Gather rose leaves in June and put a layer in a covered
stone jar, then add a layer of salt; spread thickly over
this stick cinnamon and whole cloves ; pour over these a
pint of alcohol, cover and allow to remain one week, then
mix and fill into rose jar.
PESTS OF VARIOUS KINDS
ANTS
J4 cupful water 1 teaspoonful sugar
1 teaspoonful tartar emetic
Mix and place where ants congregate.
Wash a large sponge, press dry, then sprinkle with fine
sugar and place where ants are thick. They will fill the
sponge, which may be dropped in boiling water, squeezed
out, and placed ready for them again.
A small cloth saturated with oil of sassafras will cause
ants to leave.
RED ANTS
Several ways of getting rid of red ants are good. Use
whichever is easiest for you in your locality.
The sponge remedy given for ants is good.
1 teaspoonful paregoric with one-fourth cupful water is
effective when sprinkled around.
Sugar well mixed with pulverized plaster of paris
sprinkled about will drive them away.
Sprigs of fresh parsley laid around food will cause ants
to disappear.
RATS AND MICE
Put sprays of peppermint or peppermint essence where
mice have been, and they will not return.
222
PROGRESS MEATLESS COOK BOOK 223
Or stuff pieces of sponge in holes where they enter.
Sprinkle sulphur about house and barn where rats come
in, and they will be driven away.
To stuff the holes where they enter with soap sprinkled
with cayenne pepper, will keep them out.
FLIES
Mix one-half teaspoonful black pepper and one teaspoon-
ful of sugar in one teaspoonful cream and put on a plate,
and flies will disappear.
Two teaspoonfuls formaldehyde in. two cupfuls of water
poured into shallow dishes and set around tables where
flies are troublesome, will destroy them.
A little bit of sassafras on a small cloth laid in an old
baking powder or other can cover, will drive flies away.
Flies dislike mignonette, and they despise hop vines.
ROACHES
Cucumber peel scattered around the haunts of roaches
and left over night, gets rid of the bugs.
Mix a dough of corn meal and strong borax solution,
shape into little cakes and place on pantry shelves to feed
roaches so they will refuse to return.
A weak solution of turpentine might be poured down
water pipes once a week to keep water bugs away.
SPARROWS
A little molasses put on their roosting places causes them
to leave.
224 PROGRESS MEATLESS COOK BOOK
MOTHS
Blotting paper saturated with turpentine placed where
moths are apt to work, will prevent their havoc.
Sassafras bark scattered among woolens and furs is a
preventive of moths.
Saturate an old sheet with formaldehyde and hang in the
closet containing moths, first stopping all possible cracks
and keyhole, and leaving there for a day.
If moths get into carpets, draperies and furniture, use the
just given formaldehyde cure.
Where moths are apt to injure carpets, boil a few camphor
balls in water and sweep with a clean broom, dipping
frequently in the mixture.
Or scatter powdered borax plentifully about.
An effective, quick way to rid carpets and furniture of
moths, is to use an oil atomizer and spray them with one
teaspoonful carbolic acid, mixed in one quart benzine.
SCENT BAGS TO HANG IN CLOSETS
*/4 oz. ground cloves */ 2 Ib. lavender flowers
54 oz. caraway seed y 2 oz. dried thyme
1 oz. dry salt y z oz. dried mint
Mix well and put in small bags in closets and among
clothes. This mixture is said to be a preventive of moths.
FLOWERS, PLANTS AND GREEN
THINGS
Add a little salt, saltpeter or soda to the water contain-
ing cut flowers, or place them in cold soap suds, to aid
in their preservation.
Another way is to fill a vase nearly full of fresh bits of
charcoal, adding water till the vase is nearly full of water,
place flowers in it, and change water daily.
Cut flowers with a sharp knife instead of scissors, if you
wish them to keep for a longer time.
NASTURTIUMS
After picking, put them in rather hot water and the stems
soon become stiff, so the blooms will stay up.
By tying a soft thread around buds, they may be kept
from opening for several days.
A FLOWER CENTER PIECE
Cover any size embroidery hoop with mosquito netting,
placing over a low bowl, and stick short stemmed flowers
through it.
A GROWING CENTER PIECE
Plant a five cent package of old fashioned portulaca seed
in your fern dish for beautiful greenery.
A flower pot may be covered with a straw sleeve pro-
tector or made attractive by decorating in green oil paints
in leaf designs.
225
226 PROGRESS MEATLESS COOK BOOK
GROWING GREENS
Mix mustard and turnip seed and sow thickly in odd spots
in garden or yard. They grow rapidly, can be cut off
and will grow again. Horse radish is also good to have
growing.
MINT
Grow fresh mint for cooking, in less than a week in a glass
jar of water. Do not change, but add to the water each
day or two, and keep the sprays short by pinching off the
tops.
VINES
Vines should be trained on a strong black thread in a
window garden.
A sweet potato, not kiln dried, placed in a bowl contain-
ing a few inches of water, will grow beautiful greens.
TO HASTEN GROWTH
Thoroughly dissolve one tablespoonful epsom salts in one
half gallon cool water, and pour over plant roots.
FLOWERS FOR WINTER
Save the most perfect buds of the desired flowers, cut
with a three inch stem and cover the end immediately with
sealing wax. When they have shrunken some, wrap each
one in a piece of paper and keep in a dry box. When
ready for them in winter, take them at night, cut off the
ends, and place in water containing a little niter of salt.
The following day the flowers will bloom as though just
picked.
PROGRESS MEATLESS COOK BOOK 227
PRESERVING FOR DECORATION
Gather red berries like pods of roses, and bright red
berries and dip in melted paraffin for decorating in winter.
HYACINTHS
Plant four or five bulbs in October in a six inch pot, and
place in the cellar till six weeks before Christmas, then
bring gradually to the light. If about to bloom too soon,
put in a darker cooler place ; if too slow, put in a warmer
lighter place.
TO KEEP CYCLAMEN BLOOMING
Do not cast it aside after repeated blooming, but in the
spring, dig a hole in the ground, set the pot in and water
as usual. In the fall, place it in a sunny window, keep
moist with warm water and it will bloom like new.
TO ROOT OLEANDERS
Cut off a strong slip, cut a slot in the end and fill full of
cotton, wrapping paper around it so it will not touch the
bottle, and put it in a bottle of water in a dark place for
a week. It should have plenty of roots by that time,
and is ready to plant carefully in rich soil.
Other woody plants may be rooted in this way.
SLIPPING GERANIUMS
Insert an oat or a grain of rye in the bottom of the slip,
put in a pot, keep moist, and the result is wonderful.
228 PROGRESS MEATLESS COOK BOOK
FERNS AND PALMS
Do not place ferns on windows or in a draft.
Moisten the soil around them each week with not too
strong cold tea.
When the fronds droop, the fern is usually root-bound.
Two tablespoonfuls of olive or castor oil poured on the
roots of large ferns and palms once a month, does
wonders. Use less quantities for smaller plants.
PALMS
Keep palms washed clean with luke warm water and
milk and give them from one to two tablespoonfuls olive
or castor oil, according to their size, once a month.
A fresh green pineapple top may be planted and grown
into a fine palm.
RUBBER PLANTS
Give them oil as advised for ferns and palms. If the
leaves become spotted, turn yellow and drop, give the
roots some sweet skim milk once or twice each week.
FROZEN POTTED PLANTS
Turn boxes or other covers immediately over them,
covering them with blankets, papers, or anything to en-
tirely keep out light; or set them in a perfectly dark
closet to thaw naturally, without light. Bulbs frozen in
water should be set away from a ray of light and brought
out on a milder day.
PROGRESS MEATLESS COOK BOOK 22!)
TO KILL BURDOCKS
Cut off close to the ground and drop a few drops of gaso-
line from an old kerosene can on the roots.
PLANT BUGS
One teaspoonful ammonia to one quart warm water on
roots of plants destroys worms and bugs.
To rid plants of lice, spray with two tablespoonfuls oil of
sassafras well stirred in one quart of lukewarm water.
TO SHARPEN LAWN MOWERS
Spread a mixture of emery dust and black oil as thick as
molasses, on the concave cutter bar beneath the knives.
Remove the cast head covering on the outside of one
wheel and place a crank on the end of the axle, and turn
backward. This turns the knife cylinder rapidly and
draws the knife edges through the emery and oil. The
kitchen range shaker or clothes wringer crank may be
utilized for the crank.
BOTTLES, GLASS UTENSILS,
MIRRORS, ETC.
TO CLEAN BOTTLES
Wash first in cold water, then in hot water with baking
soda.
Cut up raw potato parings very finely, fill the bottle with
them, cover with warm water and let stand twenty four
hours. Remove a few of the parings, shake the bottle
thoroughly, turn all out, and wash the bottle. It should
be perfectly clean.
Crush egg shells and put in a bottle with clear cold water.
Shake thoroughly, empty, and rinse well.
Put a piece of soap and a handful of small cinders in a
bottle with hot water, shake thoroughly, rinse well, and
drain.
TO CUT A BOTTLE No. 1
Wind cotton twine two or three times around the bottle
just below where it is to be cut. Drop kerosene or alcohol
very slowly on the cord until it is saturated, then ignite
it with a match. When the flame has nearly died out,
pour on a little cold water, and the bottle separates
smoothly.
TO CUT A BOTTLE No. 2
To file, drill, or saw glass with a hack saw, keep the tool
edge wet with camphor dissolved in turpentine.
230
PROGRESS MEATLESS COOK BOOK 231
TO CUT GLASS
Fill a deep pan with water, put the hands, glass and scis-
sors completely under water and hold them there while
cutting any desired shape in glass.
REMOVING STOPPERS FROM BOTTLES
Wrap the stopper round with a cloth dipped in boiling
water. If the bottle contains smelling salts, put it into
vinegar and water. Leave it a short time in a warm
place, then stand it in hot water. Then hold it in one
hand and tap it on first one side and then the other with
a piece of wood, with an upward stroke.
Another way is to put a few drops of olive oil around the
glass stopper, leave for an hour or more, and if it refuses
to be moved, place the whole bottle in warm water and
tap the stopper carefully on each side.
TO REMOVE A CORK FROM BOTTLE
Tie a nail on the loop of a string so it will not float, get
the string under the cork and pull it out.
To keep a cork from sticking in a glue bottle, rub it with
vaseline.
TO MAKE A CORK SMALLER
Cut two wedge shaped pieces out of it at right angles
across the small end, and it will fit tightly.
TO KEEP GAS GLOBES FROM BREAKING
Keep a paper clip over the edge of the globe.
232 PROGRESS MEATLESS COOK BOOK
POURING HOT LIQUIDS IN GLASSES
Put a silver spoon in a glass to prevent its breaking, when
hot liquid is poured in.
WHEN GLASSES STICK TOGETHER
To separate glasses that stick together, set the lower
glass in warm water and fill the upper with cold water.
WASHING GLASS
Wash cut glass in lukewarm water and brush with a
bristle brush.
A little soda in the water is good.
Use small turkish towels for drying glass and silver, or
fine linen ones.
MIRRORS
To clean mirrors, use a soft cloth dipped in alcohol, and
polish with a clean dry cloth.
Stains may be removed from mirrors by using a soft cloth
dipped in spirits of camphor, polishing afterwards.
Never allow the sun to shine on a mirror, as it softens
the backing, making the glass cloudy.
MENDING CHINA
Use common white lead for mending china and glass.
Apply the paint to the edges with a small stick, place
rubber bands or twine around it to hold the parts to-
gether, and set away to become thoroughly hardened.
PROGRESS MEATLESS COOK BOOK 233
It is very much better, however, to immediately throw
out a piece of broken china, as all the mending in the
world never makes it perfect, and there can be no satis-
faction in having an imperfect piece of china that is liable
at any time to fall apart and break several other pieces.
CEMENT FOR CHINA AND GLASS
Use common white lead.
CEMENT FOR ENAMEL WARE
Mix equal parts of finely sifted coal ashes, sifted table
salt, and soft putty. Fill the hole with this mixture and
set the dish on the fire with a little water in it till the
cement hardens.
Cement for joining leather, wood, and paper to metal
mix one teaspoonful of glycerine with a gill of blue.
FOR MENDING RUBBER ARTICLES
Try a piece of adhesive plaster where it is practicable.
CANDLES, LAMPS, ETC.
Keep candles in the refrigerator several hours, to harden
them, to prevent drooping when used for decorations.
Fancy candles may be washed with a soft brush, with
soap and water.
Put fine salt on a lighted candle to make it last.
Save all small candle ends to use in sealing fruit jars.
234 PROGRESS MEATLESS COOK BOOK
When carrying a candle in a draft, fasten it by its melted
grease in a tumbler, using a short candle.
FILLING OIL LAMPS, ETC.
Fill oil lamps with a funnel kept for the purpose.
Boil the burners occasionally in soda water.
Place a small lump of camphoi in the oil to brighten lamp-
light.
If a lamp gets overturned, never pour water on it, but use
earth, flour or sand.
LAMP WICKS
Soak a new lampwick in vinegar and dry perfectly before
using, to prevent it smelling badly.
When a lampwick is too large, do not cut down the side,
but draw several threads from the middle of the wick.
Put a new wick in a lamp through the top instead of the
bottom of the burner.
Dip one inch of the end of a wick in starch and iron
perfectly dry, to insert it easily in a burner.
Sew a piece of white flannel to the bottom of large lamp
wicks and they may be used a much longer time.
TO CLEAN LAMP CHIMNEYS
Wipe chimney with a cloth moistened with vinegar, then
polish.
A few drops of alcohol rubbed on the inside of a lamp
chimney will remove all the black.
PAPER AND BOOKS
TO MAKE WATERPROOF PAPER
Mix sulphuric acid of an exact strength with one half
its weight of water. A sheet of common paper placed in
this solution becomes hard and fibrous, yet its weight
is not increased, and it makes a better parchment for
writing purposes than animal parchment.
TO RESTORE FADED WRITING
Moisten the paper with water, then brush over with a
solution of hydric-ammonia.
TO PREVENT MOULD ON BOOKS
Wipe the shelves with oil of cedar.
TO CLEAN SOILED BOOKS
Use two parts of water to one part of vinegar, rub over
the soiled pages, and leave the book open to dry.
Book covers soiled by grease may be cleaned by putting
pipe clay or French chalk over the spots, then applying
a warm iron.
To clean the edges (where they are not gilt edges) close
the book tightly and erase with an ink eraser.
COOK BOOK COVERS
Cook books should be covered with oil cloth or waxed
paper.
335
236 PROGRESS MEATLESS COOK BOOK
TO MAKE LIBRARY PASTE
\Y 2 pints rain water 1 oz. gum tragacanth
a few drops of essential oil
Put in jars and be sure to keep tightly covered, and it is
always ready for use.
MEMORANDA
MEMORANDA
COAL, STOVES, FURNACES, ETC.
TO PREVENT SOOT IN CHIMNEYS
Burn raw potato parings in the stove, or pieces of zinc
to prevent having soot accumulate.
TO SEE OBSTRUCTIONS IN A CHIMNEY
Remove the soot-pan, place a hand mirror in the opening,
and you can see to the top unless obstructed.
Vinegar will remove lime spots and soot from an open
chimney.
TO START A FIRE
Keep ashes in an old tin can and pour over kerosene
enough to soak them. Have the grate clean and wood
laid on it ready to light. Place two spoonfuls of ashes
on the wood, then lay a few sticks over the ashes, have
dampers open, and light the ashes. Keep the can of ashes
outside, away from fire and your kindling is always ready.
A brick may be soaked in kerosene a short time and laid
in a grate and lighted to start either coal or wood. When
the kerosene is burned out and the brick cold, it may be
soaked again.
To start a fire in the grate, first take a newspaper and in-
sert in opening just above grate, then light paper; this
will warm up the chimney flue and prevent smoke from
237
338 PROGRESS MEATLESS COOK BOOK
coming into room after lighting fire. This also applies
in starting hard and soft coal burners.
To free a grate from cinders, dump clam or oyster shells
into the grate.
TO KEEP A FIRE
Soak two or three newspapers in clean cold water, squeeze
out the water, and make the papers into good sized balls.
Pack these tightly together on top of the red hot coal fire,
and it will keep for hours.
When a quick fire is needed , tear a newspaper into
quarters without unfolding, twist each one tightly, lay
closely in the stove, and light one end.
Throw on a few pieces of coal and sprinkle table salt
over them. At the end of several hours, there will be a
good fire.
TO WATERPROOF MATCHES
Dip them in very hot melted paraffin and when eool, they
are ready for use.
TO CLEAN DISCOLORED FIREPLACE BRICK
Rub into the bricks as much linseed oil as they will
absorb, and repeat till they are clear.
BLACKING A STOVE
Use a paint brush to apply the blacking. Just before
using stove polish, mix a tablespoonful of gasoline with
PROGRESS MEATLESS COOK BOOK 239
a saucer of polish. Be sure the stove is cold and never
use gasoline around heat.
Turpentine is also good to use with polish.
Clean the steel parts with boiled linseed oil on a woolen
cloth, and clean the nickle with whiting and ammonia.
If a stove is washed, then rubbed well with a few drops
of linseed oil on a woolen cloth, it will never need polish-
ing.
IN THE OVEN
Paint the inside of the oven with aluminum paint and it
is a pleasure to be able to see every article in it.
A little salt sprinkled on the bottom of the oven will pre-
vent cakes burning.
When possible during the winter months, do the baking
in the furnace.
When the hinges on the oven door are worn and the
doors fail to catch, put washers of iron on the bolt.
TO CUT STOVE PIPE
Cut stove pipe easily with a can opener.
GAS STOVES
Wash them each time they are used, and wash with kero-
sene once each week.
Keep two pieces of sheet iron on top of a gas stove, large
enough to cover it. Enough heat will be diffused from
240 PROGRESS MEATLESS COOK BOOK
one or two burners to cook a whole meal. It will also
keep dishes hot.
On top of the gas stove under the burners, is a good
place to spread a paper to catch falling particles.
TO CLEAN ASBESTOS GAS LOGS
To clean the asbestos gas log when it becomes blackened,
sprinkle it with salt, light the gas, and the asbestos turns
white.
TO CLEAN A GAS MANTLE
When smoke has blackened a gas mantle, sprinkle salt
from a salt shaker on it, slowly, light the gas and let the
salt burn off a little at a time.
TO WHITEN A HEARTH
Melt a little size in a jar with a quart of boiling water.
When the size is melted, mix in the same quantity of
whiting with just a bit of washing-blue. Wash the hearth,
then paint with the mixture. Clean it by wiping with a
cloth wrung out of cold water. When the whiting needs
renewing, wash the hearthstone in hot water, and apply
the mixture. Add more water when the mixture requires.
PACKING THE STOVE AWAY
Rub a little oil, vaseline or kerosene over a stove before
packing it away, to prevent rusting.
PROGRESS MEATLESS COOK BOOK 241
ABOUT PLUMBING
Slip a piece of garden hose about an inch long over the
end of the faucets in the kitchen sink to prevent breaking
dishes on the faucets.
TO PREVENT PIPES FREEZING
After water is shut off, always sprinkle a good handful
of coarse salt over the holes in the sink with just enough
water to carry it to the curve of the waste pipe. Treat
all similar curves in the same manner.
TO THAW FROZEN PIPES
Use a hot water bottle.
When pipes become frozen in the yard, have an electrician
connect a transformer of suitable size into circuit ; one
lead of the secondary is connected to the water valve or
pipe near the curb and the other lead is connected to the
water piping in the house. The current is then turned
on, and the heat developed by the resistance of the water
pipe to the flow of the electric current soon thaws the
pipe.
A pipe-thawing electrical outfit is now manufactured.
CLEANING METALS, ETC.
TO CLEAN ALUMINUM KETTLES
Boil rhubarb peelings in them for thirty minutes.
TO CLEAN BRASS
Dip half a lemon in fine salt and rub over the stains, wipe
with a soft cloth, and polish with a woolen cloth.
After cleaning brass, polish with equal parts of paraffin
and naphtha with enough rottenstone to make a good
paste. Then polish with a soft dry cloth.
Ammonia in a little water will remove verdigris from
brass.
Drop rusty curtain pins into ammonia water and let
them remain for ten minutes, then dry on soft cloth.
TO CLEAN BRONZE
Use salt and vinegar (or lemon juice), then rinse in clear
water and polish with a clean woolen cloth.
TO CLEAN COPPER
Proceed as in To Clean Brass.
TO CLEAN ENAMELED WARE
Use salt and vinegar.
Or, put soda in the enameled lined vessel, and let come
to a boil.
242'
PROGRESS MEATLESS COOK BOOK 243
TO CLEAN GOLD
Dip in a solution of one teaspoonful of ammonia to one
quart of water, rinse in clear warm water, and dry on soft
cloth.
TO PRESERVE POLISHED IRON WORK
Add olive oil to copal varnish till the mixture is rather
greasy, then mix in as much turpentine as there is var-
nish and apply.
TO CLEAN NICKEL
Use whiting and ammonia.
TO CLEAN PEWTER
Wash with hot water, rub with fine sand, dry and polish
with leather.
TO CLEAN SILVER
Apply kerosene with a brush or soft cloth, rinse in boil-
ing water and dry with soft towels.
Dissolve one-fourth cupful sal-soda in one gallon of water,
heat to boiling, immerse the silver, being sure it is en-
tirely covered in water, let stand five minutes, rinse, and
wipe dry.
Another method is, boil the silver in an aluminum kettle
for thirty minutes, and dry with a soft towel.
TO REMOVE EGG STAIN FROM SILVER
Use wet salt.
244 PROGRESS MEATLESS COOK BOOK
TO KEEP SILVER UNTARNISHED
Sprinkle a few pieces of camphor gum in boxes or drawers
where it is kept.
TO CLEAN STEEL
Emery powder and oil nabbed to a paste is good to clean
steel. After cleaning, polish with an oiled rag, and then
with a soft dry cloth.
TO REMOVE RUST FROM STEEL
Use plenty of kerosene. If possible, lay on or wrap
about the rusted parts, cloths soaked in kerosene, leaving
them for a day or two. Then apply salt wet in hot vine-
gar, or scour with brick dust. Rinse in hot water and
dry with a soft woolen cloth, finishing with an oil rub
and polish with a soft cloth.
TO CLEAN TIN
Rub with a damp cloth dipped in soda.
TO CLEAN ZINC
Clean with kerosene on a soft cloth, and wash in boiling
water.
Dampen a flannel cloth in warm water, dip in whiting
and apply to the wood. Rinse in clear warm water, and
dry with a soft cloth.
PROGRESS MEATLESS COOK BOOK 245
TO CLEAN OILED WOODWORK
Use cold tea with a soft cloth, and wipe with a dry cloth.
TO CLEAN PAINTED WOODWORK
Use one dessertspoonful of soda to one bucketful of warm
water. Wash, and wipe with a dry, clean, soft cloth.
Kerosene is good to clean any painted or polished wood-
work. Use one tablespoonful to a bucketful of warm
water.
Rub with a lemon, all marks left by scratching
matches on painted wood.
TO CLEAN WINDOWS
Use a cloth moistened in denatured alcohol, and polish
immediately with a soft dry cloth.
Or a tablespoonful of kerosene to a gallon of warm water.
TO CLEAN OLD PAINT BRUSHES
To clean a brush that is dried and stiff from standing in
paint or varnish, dip it repeatedly in boiling vinegar till
it softens. Then wash it in warm soap suds, rinse in
warm water, and dry.
TO POLISH FURNITURE
Mix equal parts of olive oil, vinegar and turpentine. Apply
with a soft cloth and rub dry with a soft clean flannel.
246 PROGRESS MEATLESS COOK BOOK
DUST CLOTHS
Dip a soft piece of cheese cloth about a yard square in
kerosene, do not wring very dry, but hang out of doors
for twenty four hours before using.
Old pieces of soft flannel soaked in paraffin all night,
wrung out as dry as possible and hung out of doors about
twenty four hours, make nice furniture polishers and
cleaners.
CLEANING BRIC-A-BRAC, ETC.
TO CLEAN ALABASTER ORNAMENTS
Apply a paste made of quick lime and water, leave on a
few days, and wash off with warm water and soap.
TO CLEAN IVORY
Brush with a soft tooth brush in lukewarm water. Use
alcohol if the ivory is discolored and dry in the sun, if
possible.
TO CLEAN MARBLE
Mix two parts of soda, one of pumice stone, and one of
salt, with warm water to form a paste.
TO CLEAN PLASTER STATUETTES
Dip the statue several times in a strong solution of soda
in water, rubbing badly soiled places with a soft cloth.
247
CLEANING COMPOUNDS
TO REMOVE GREASE FROM ALL FABRICS
1 pint deodorized benzine 1 oz. alcohol
1 oz. spirits of ammonia
Shake well, apply with a sponge and rub. When dry,
press with a slightly warm iron.
TO CLEAN ALL FABRICS
3 drachms sulphuric ether 6 drachms alcohol
3 drachms chloroform 1 quart gasoline
Let the articles to be cleaned remain' in the fluid from one
to twelve hours. If small pieces are to be cleaned, im-
merse them in the mixture in a glass fruit jar with the
top screwed tightly. Laces, feathers, silks, woolens, etc.,
clean beautifully in this.
TO CLEAN CARPETS
2 buckets lukewarm rain water 1 oz. borax
1% bars naphtha soap 1 oz. cleaning soda
1 oz. Fuller's earth
Scrub the mixture on the carpet with a scrubbing brush,
and wipe dry with clean cloths.
TO CLEAN WALL PAPER
1 quart cold water lOc worth oil of sassafras
1^4 cupfuls aqua ammonia 2 teaspoonfuls salt
1 teaspoonful soda
Mix, and add flour till stiff enough to drop from spoon.
248
PROGRESS MEATLESS COOK BOOK 249
Cook in a covered pail set in a kettle of boiling water,
stirring often, till done. If the mixture does not stick to
the hands when cool, it is done, and can be kneaded into
loaves. Rub the wall with pieces of the loaf, using the
pieces over and over. Keep the loaves covered when not
using.
MEMORANDA
INDEX
PAGE
around the kitchen stove 12
cooking utensils 14
other helps 13
preface 7
read this 16
suggestions for starting the day 9
the garbage 12
the kitchen floor 11
the kitchen sink 10
the kitchen table 11
weights and measures 15
COOKING RECIPES
after-dinner mints 162
almond-nut forcemeat 66
angel cake 126
apple and fig jam 168
apple cake 126
apple chutney 177
apple dumplings 103
apple dumpling sauce 103
apple fritters 93
apple jelly 166
apple pie 94
apple salad, No. 1 90
apple salad, No. 2 90
apple sauce 119
apple snow 115
apricot pie 97
baked apples, No. 1 1 19
baked apples, No. 2 119
251
252 INDEX
PACK
baked asparagus 53
baked beans 53
baked beets 56
baked buckwheat cakes 28
baked cabbage 57
baked cheese, No. 1 40
baked cheese, No. 2 40
baked eggs 35
baked indian pudding 108
baked lima beans , 55
baked onions 73
baked parsnips 73
baked potatoes 69
baked protose 73
baked prunes 1 19
baked squash 75
baking biscuits 26
baking cakes 124
baking powder biscuits 26
baking powder doughnuts 123,
baking powder dumplings 103
baking powder griddle cakes 29
banana cream, No. 1 115
banana cream, No. 2 115
banana fritters 93
banana whip 115
bean croquettes 54
bean hash 55
bean soup 48
beating eggs 34
beet hash 56
bengal chutney 177
berry icing 138
bird's-nest toast 32
biscuits 26
boiled asparagus 53
boiled beets 56
INDEX 253
PAGE
boiled cabbage 57
boiled carrots 58
boiled chestnuts 63
boiled corn 59
boiled eggs 35
boiled icing 138
boiled onions 67
boiled parsnips 73
boiled potatoes 69
boiled rice 69
boiled salad dressing, No. 1 85
boiled salad dressing, No. 2 85
boiled sweet potatoes 70
boiled turnips 78
boston brown bread, No. 1 22
boston brown bread, No. 2 22
brandy sauce, No. 1 110
brandy sauce, No. 2 110
brandy sauce, No. 3 110
breads 26
bread doughnuts 26
bread pudding 104
brown bread, No. 1 23
brown bread, No. 2 23
brussels sprouts 57
buckwheat griddle cakes, No. 1 28
buckwheat griddle cakes, No. 2 30
butter scotch 160
butter without ice 149
cake fillings 135
cakes of many kinds 126
candies and sweets 160
candied mint leaves 164
candied orange and lemon peel 165
candied violets 165
canning apples 174
canning apricots 174
254 INDEX
PAGE
canning corn 176
canning grapes 175
canning green beans 176
canning peaches 174
canning pears 174
canning quinces 175
canning rhubarb 175
canning tomatoes 175
canning vegetables 176
carrots 58
carrots with dressing 58
carrot preserves 171
carrot pudding 106
catsup 178
cauliflower 59
celery 59
cereals and breakfast dishes 32
cheese balls 40
cheese custard 41
cheese dreams 42
cheese pudding, No. 1 42
cheese pudding, No. 2 42
cheese salad, No. 1 87
cheese salad, No. 2 88
cheese straws, No. 1 43
cheese straws, No. 2 43
cheese toast 33
cherry salad 84
chili sauce 179
chilled dishes 145
chocolate cake 127
chocolate cookies 142
chocolate filling, No. 1 135
chocolate filling, No. 2 135
chocolate icing, No. 1 139
chocolate icing, No. 2 139
chocolate peppermints 160
INDEX 255
PAGE
chocolate sauce 148
chutney, catsup, pickles, etc 177
cinnamon rolls 95
claret cup, No. 1 153
claret cup, No. 2 153
cocoanut cookies , 142
cocoanut icing 139
cocoanut pie filling 98
coffee 158
coffee cake 127
cold beverages 153
cold water 153
coloring icing 138
cooked cabbage salad 84
cookies 142
corn 59
corn chowder 57
corn fritters 93
corn in milk 59
corn in tomatoes 59
cornmeal mush 32
cottage cheese salad 88
cottage pudding 106
cranberry jelly 169
cranberry mould 120
cranberry sauce 120
cranberry whip 116
cream and whipped cream 114
cream cheese 41
cream cheese salad, No. 1 87
cream cheese salad, No. 2 87
cream dates 121
cream puffs 128
cream sauce Ill
cream sauce for vegetables 57
cream of asparagus soup 48
cream of pea soup 48
256 INDEX
PAGE
cream de menthe 157
cream de menthe sauce 148
croutons 47
crustless pie 98
cucumbers 60
cucumber relish 81
currant cream 145
currant jelly 169
currant punch 1 50
custard pie 97
custard pie filling 97
cutting bread 20
dainty cake 128
date pie filling 98
delicate cream 114
desserts 93
deviled egg, No. 1 35
deviled egg, No. 2 35
dill pickles 180
divinity candy 161
divinity fudge 161
doughnuts 123
dried apple fruit cake 129
dried fruit jelly 170
dried lemon flavoring 183
dried peach sauce 122
drip coffee 159
drop cake, No. 1 128
drop cake, No. 2 129
drop nut cakes 129
dutch or cottage cheese 40
east india chutney 177
easy sauce HI
easy way for jelly 167
eggs
82
egg gravy 36
egg omelet, No. 1 36
INDEX 257
PAGE
egg omelet, No. 2 37
eggplant 60
egg salad in pond lily style 88
egg sauce 82
egg substitute 34
emergency cream 114
entire wheat bread 21
everlasting yeast 17
fancy cream 116
fig pudding 106
floating island , 107
fondant 160
freezing ice cream 145
french dressing, No. 1 86
french dressing, No. 2 87
french mustard 82
french pancakes with jelly 31
french pickles 181
fresh lima beans 55
fried apples 120
fried apple pies 96
fried corn cakes 60
fried cornmeal mush 32
fried eggs 38
fried green tomatoes 76
fried onions 67
fried parsnips 73
fried potatoes, No. 1 70
fried potatoes, No. 2 71
fried protose 73
fried squash 76
fried tomatoes 76
fritters 93
fruits 119
fruit cake, No. 1 130
fruit cake, No. 2 131
fruit cocktail 154
258 INDEX
PAOB
fruit cookies 142
fruit filling 135
fruit icing 139
fruit jars 172
fruit omelet 37
fruit punch 150
fruit salads 90
gingerbread, No. 1 131
gingerbread, No. 2 131
ginger cookies 143
ginger pudding 108
ginger snaps 143
ginger and grape beverage 154
gooseberry chutney 178
gold cake 132
graham bread No. 1 24
graham bread, No. 2 24
graham biscuits 26
graham gems 27
grandma's bread cake 132
grape fruit 121
grape jelly 169
grape juice punch 150
grape sherbet 148
grape wine 182
gravies 79
green peas 74
green relish 81
green things 61
green tomato mince meat 176
griddle cakes 31
hard sauce, No. 1 Ill
hard sauce, No. 2 Ill
heat sugar for jelly 166
helps about breads 19
herb sandwiches 45
hermits 132
INDEX 259
PAGE
horse radish 81
horse radish tasty relish 81
hot beverages 158
hot sauce 1 12
iced fruit juice 154
icings 138
ice substitute 149
iced tea 154
imitation angel cake 126
jellies, preserves and canned fruits 166
jelly-bags and glasses 167
jelly glasses 167
johnny-cake 28
keeping bread fresh 19
kisses 162
kumiss 155
lemons 122
lemonade 155
lemon cream 145
lemon filling 136
lemon honey filling 136
lemon pie, No. 1 99
lemon pie, No. 2 100
lemon pie, No. 3 100
lemon rind preserves 171
lemon sherbet 149
lemon syrup for lemonade 156
lentils 61
lyonnaise potatoes 71
macaroni and cheese, No. 1 43
macaroni and cheese, No. 2 43
macaroni and corn 62
macaroni with cream sauce 62
macaroni and rice - 62
making dry yeast 117
making lemon flavoring, No. 1 183
making lemon flavoring, No. 2 183
260 INDEX
PAGE!
making orange flavoring 183
making vanilla flavoring, No. 1 183
making vanilla flavoring, No. 2 183
manhattan cocktail 157
maple ice cream 146
maple icing, No. 1 140
maple icing, No. 2 140
maple tea biscuit 27
marguerites 133
marshmallow cream, No. 1 117
marshmallow cream, No. 2 117
marshmallow cups 117
marshmallow filling, No. 1 136
marshmallow filling, No. 2 136
marshmallow icing 140
marshmallow toast 33
mashed potatoes 71
mashed chestnuts 64
mayonnaise dressing 86
meringue 98
milk 113
milk gravy 80
milk toast 33
mince pie 100
mint sauce 82
muffins 27
new potatoes 69
nut recipes 63
nut cream 145
nut chowder 51
nut filling 137
nut and fruit filling v 137
nut hash 64
nut icing 140
nut kisses 162
nut roast, No. 1 64
nut roast, No. 2 65
INDEX 261
PAGE
nut roast, No. 3 65
nut rolls 25
nut salad 90
nut scrapple 65
nut stock for soups 47
oatmeal cakes 30
oatmeal cookies 143
oatmeal water 156
olives 83
onions 67
orangeade 156
orange cream 117
orange custard 105
orange filling 137
orange icing 140
orange marmalade 170
ornamenting cakes 125
parker house rolls 25
parsnip cakes 74
parsnip croquettes 74
peach ice cream 146
peanut butter 66
peanut .candy 163
peanut cookies 144
piecrust, No. 1 95
piecrust, No. 2 95
pies 94
pistachio ice cream 147
plain cake, No. 1 133
plain cake, No. 2 133
plain custard 185
plain ice cream 147
plain potato soup 49
poached eggs, No. 1 38
poached eggs, No. 2 38
pop-corn balls 163
pop-overs 28
262 INDEX
PAGE
potatoes 69
potatoes and cheese 70
potato pudding 108
potato salad, No. 1 91
potato salad, No. 2 91
protose hash 73
prune catsup 178
prune fruit cake 131
prune pie 101
prune salad 91
prune whip 118
puddings 103
pudding sauce, No. 1 1 12
pudding sauce, No. 2 112
pulled cream candy 163
pulled molasses candy 164
pumpkins and pies 100
pumpkin pie, No. 1 101
pumpkin pie, No. 2 101
punches 150
quick chutney 178
quick cucumber pickles 179
quick soups 49
radishes 83
raspberry preserves 171
raw eggs 38
raw onions 68
red raspberry jelly 170
rhubarb jelly 170
rhubarb pie, No. 1 101
rhubarb pie, No. 2 101
rice tomatoes 75
rolls 24
russian tea punch 151
rye bread 22
salad combinations 84
salsify soup 50
INDEX 263
PAGE
salted almonds 63
sandwiches 45
sandwich filling combinations 45
saving peelings 172
sauces, relishes, etc 81
sauce for fried tomatoes 77
sauces for ice cream 148
scrambled eggs 39
sea-foam candy 164
serving punch artistically 149
short cake 95
small cucumber pickles 180
soda-water 156
soups '. 47
soups, basis 47
soups, dumplings 104
sour cream salad dressing 85
sour milk griddle cakes 31
sour milk pie crust 96
Spanish cream 118
spiced peaches 175
spinach greens 61
sponge cake, No. 1 134
sponge cake, No. 2 134
stale bread 19
steamed fruit roll 107
stewed beans 55
stewed tomatoes 77
strawberry sauce 148
strawberry wine 182
stuffed dates 121
stuffed figs 121
stuffed green peppers 74
stuffed potatoes 72
stuffed prunes 122
stuffed tomatoes 77
stuffed tomato fillings 77
264 INDEX
PAGE
stuffed turnips 78
squash pie 102
sugar cookies 144
sugar syrup, for hot cakes 30
summer beans 56
summer squash 76
sweet potato pie 102
table mustard 82
tapioca pudding 108
tart filling 137
tea 159
temperance punch 151
toast 32
to blanch nuts 63
to clarify vinegar or wine 184
to crack nuts whole 63
to freshen stale nuts 63
tomatoes 76
tomato catsup 179
tomato jelly salad 92
tomato salad, No. 1 91
tomato salad, No. 2 92
tomato sauce 83
tomato soup 50
to remove peach skins 172
to preserve eggs 34
to test milk 113
turnips 78
tutti-frutti 175
unfermented grape juice 182
uncooked icing 141
various sauces 110
vegetables 53
vegetable chili con carne 78
vegetable salad, No. 1 92
vegetable salad, No. 2 92
vegetable sandwiches 45
INDEX 265
PAGE
vegetable soup 50
violet punch 151
watercress sauce 83
watercress greens 61
watermelon vinegar 184
welsh rarebit, No. 1 44
welsh rarebit, No. 2 44
whipped cream 114
white bread, rolls and bread doughnuts 21
white cake, No. 1 134
white cake, No. 2 134
white mayonnaise dressing 87
wine punch 152
wines, flavorings and vinegars 182
yeast 17
yellow icing 141
Personal Comforts and Things Good to Know 185
about plumbing 241
a dry shampoo 192
an egg shampoo 192
a flower centerpiece 225
a growing centerpiece 225
a good shampoo 192
an insect in the ear 185
ants 222
a shampoo for auburn hair 192
bathroom and toilet 233
blacking a stove 238
blistered heels 186
bottles, glass utensils, mirrors, etc 230
candles, lamps, etc 233
care of new shoes 197
cement for china and glass 233
cement for enamel ware 233
cleaning compounds 248
266 INDEX
PAGE
cleaning bric-a-brac, etc 247
cleaning metals, etc 242
cleaning tan shoes 196
cleaning white canvas shoes . . . . 196
cleaning white kid shoes 196
coal, stoves, furnaces, etc 237
cologne 220
cook book covers 235
cuts, burns, etc 185
disinfectants, scents, etc 219
dust cloths 246
ferns and palms 228
filling a rose jar, No. 1 220
filling a rose jar, No. 2 221
filling oil lamps, etc 234
flies : 223
flowers for winter 226
flowers, plants and green things 225
for a discolored neck 190
for bath bags 189
for creaky shoes 197
for mending rubber articles 233
for the bath 189
for the hands 190
frozen potted plants 22?
furs 217
gas stoves 239
gloves 194
good complexion cream 185
..226
growing greens
hats, feathers, ribbons and laces 199
hot cloths 186
hot water bag 187
hyacinths 227
innersoles 198
in the oven 239
lamp wicks 234
INDEX 267
PAGE
lavender smelling salts 188
lime water 220
lockjaw precaution 187
mending china 232
mint 226
mirrors 232
moths 224
nasturtiums 225
packing the stove away 240
palms 228
paper and books 235
pests of various kinds 222
plant bugs 229
poisons 188
pouring hot liquids in glasses 232
preserving for decoration 227
rats and mice 222
red ants 222
removing stains 211
removing stoppers from bottles . . . .231
roaches 223
rubber plants 228
scent bags to hang in closets 224
scenting linens 220
shoe laces 198
shoes and rubbers 196
slipping geraniums 227
sparrows 223
storing furs 217
the hair 192
the teeth 191
to blacken shoes 196
to clean alabaster ornaments 247
to clean all fabrics 248
to clean aluminum kettles 242
to clean asbestos gas logs 240
to clean bath tubs . . 189
268 INDEX
PAGE
to clean black silks 203
to clean black wool gowns 208
to clean brass 242
to clean bottles 220
to clean bristle brushes 190
to clean bronze 242
to clean carpets 248
to clean chamois leather 194
to clean chinchilla 217
to clean combs 189
to clean copper 242
to clean covert cloth 208
to clean discolored fireplace brick 238
to clean enameled ware 242
to clean enameled woodwork 244
to clean ermine 218
to clean feathers 200
to clean felt hats 199
to clean and freshen chiffon hats 200
to clean gas mantles 240
to clean gold 243
to clean ivory 247
to clean khaki trousers 195
to clean lace waists 205
to clean lace yokes 205
to clean lamp chimneys 234
to clean mackintosh coats 209
to clean marble 247
to clean mink 218
to clean nickel 243
to clean oiled woodwork 245
to clean old paint brushes 245
to clean painted woodwork 245
to clean patent leathers 196
to clean pewter 243
to clean plaster statuettes 247
to clean ribbons 201
INDEX 269
PAGE
to clean sealskin 218
to clean silk gowns 204
to clean silver 243
to clean soiled books 235
to clean sponges 191
to clean spots from cashmere 208
to clean steel 244
to clean straw hats 199
to clean tin 244
to clean veils 206
to clean wall paper 248
to clean white feathers 200
to clean white fur cloth 209
to dean white fur 218
to clean white kid gloves 195
to clean white parasols 195
to clean white ribbons 201
to clean white satin 204
to clean white straw hats ; 199
to clean white wings 202
to clean windows 245
to clean zinc 244
to cleanse a tooth brush 191
to color flowers 202
to color laces 206
to curl ostrich feathers 202
to cut a bottle, No. 1 230
to cut a bottle, No. 2 230
to cut glass 231
to cut stove pipe 239
to dry clean laces 205
to dry clean lace waists 206
to dry clean white cloth 209
to dry clean white gloves 194
to extract a needle from the flesh 188
to freshen black kid gloves 194
to freshen black straw hats 199
270 INDEX
PAGE
to freshen suede kid 194
to freshen black lace 207
to freshen black veils 207
to freshen velvet 203
to hasten growth 226
to keep a cyclamen blooming 227
to keep a fire 238
to keep glass globes from breaking 231
to keep hair in curl 193
to keep silver untarnished 244
to kill burdocks 229
to make a cork smaller 231
to make library paste 236
to make a mustard plaster 187
to make a tooth powder 191
to make waterproof paper 235
to mend gloves 194
to polish furniture 245
to preserve new gloves 194
to preserve polished iron work 243
to prevent eye glasses steaming 186
to prevent mould on books 235
to prevent pipes freezing 241
to prevent silk from cracking 202
to prevent soot in chimneys 237
to relieve thirst, etc 188
to remove axle grease stains 212
to remove beeswax from silk 203
to remove blood stains from cotton 211
to remove blood stains from silk 211
to remove candle grease 212
to remove chocolate and cocoa stains 211
to remove coffee stains 211
to remove cork from bottle 231
to remove egg stain from silver 243
to remove fishbone from throat 186
to remove fruit stains 211
INDEX 271
PAGE
to remove grass stains 212
to remove grease from all fabrics 248
to remove gloss from clothing 209
to remove indelible ink or pencil marks 213
to remove ink stains 213
to remove ink from wooden floors 213
to remove iodine stains 213
to remove iron rust from wash goods 214
to remove lemon juice stains 214
to remove machine oil ^ 214
to remove mildew 214
to remove milk stains 214
to remove mud stains from cloth 215
to remove paint 215
to remove perspiration stains 215
to remove red ink 213
to remove rust from steel 244
to remove scorch stains 215
to remove splinter 188
to remove substance from the eye 185
to remove tangles 193
to remove tea stains 216
to remove varnish stains 216
to remove vinegar stains 216
to remove wine stains 216
to restore faded writing 235
to root oleanders 227
to save rubbers 198
to see obstructions in a chimney 237
to sharpen lawn mowers 229
to start a fire 237
to stiffen lace 208
to stiffen ribbons 201
to stop a simple nose bleed 187
to thaw frozen pipes 241
to wash a black wool gown 208
to wash delicate ribbons 201
272 INDEX
PAGE
to wash laces 204
to wash lace waists 206
to wash pongee silk 203
to wash veils 207
to wash white satin 204
to wash white silk gloves 195
to wash white sweaters and shawls 209
to waterproof matches 238
to whiten a hearth 240
vines 226
washing blond hair 193
washing glass 232
wet shoes 197
when glasses stick together 232
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