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TX 715
.M66
1922
Copy 1
HORD*/oOD
SSWl
COOKBOOK!
Compiled by
The Ladies' Aid Society of the Luther Memorial Chapel
Shorewood
Copyright 1922, by Mrs. A. R. Munkwitz
The Car of the Golden Chassis
John G. Wollaeger Co.
DISTRIBUTORS
Grand Ave. at 28th St. Telephone Wert 6300
\°[ If You Have No CKurcK Home
Come to
8Iu%r ifemnral fflJjaprl
MARYLAND AVE. NEAR SHOREWOOD AVE.
SHOREWOOD
German Service
8:45 A. M.
EnglisK Service
11:00 A. M.
Sunday ScKool
9:45 A. M.
Visitors Always Welcome
THE CHURCH NEEDS YOU
YOU NEED THE CHURCH
WE may live without poetry, music and art ;
We may live without conscience, and
live without heart;
We may live without friends ; we may live
without books,
But civilized man cannot live without cooks.
He may live without books — what is knowl-
edge but grieving?
He may live without hope — what is hope but
deceiving?
He may live without love — what is passion
but pining?
But where is the man that can live without
dining?
MAG!) 0 23 3
NOV 18 '22
Foreword
THE first edition of this book, for-
merly known as The East Mil-
waukee Cook Book, was sold in a
comparatively short time. Owing to the
popularity of the book and the contin-
ued demand for the same, the Ladies'
Aid Society of Luther Memorial Chapel
has felt encouraged to issue a second
and enlarged edition, known as The
Shorewood Cook Book. It contains
a collection of choice and tried recipes
contributed by experienced housekeep-
ers, and we bespeak for it the same kind
&£ reception that was accorded its prede-
cessor. Copies may be obtained from
any member of the Ladies' Aid Society
of Luther Memorial Chapel. The pro-
ceeds derived from the sale of this book
will be devoted to the new church to be
erected in the near future.
THE SHOREWOOD COOK BOOK
Don't
BAKE
Bread
Buy It!
80,000 M:
eat Atlas Bread @v«mj danj
9
JtdCi
ATLAS
KLEENMAID
BREADS
y% Ga>ldl(Bn Crust^/l €r<Bsmnt/ Ttesfie"
ASK MOTHER-SHE KNOWS !
THE SHOREWOOD COOK BOOK
5
RECIPES
SOUPS AND DUMPLINGS.
Bean Soup.
1 qt. beans 2 lbs. fresh beef
^4 lb. salt pork 2 onions
Soak the beans over night and boil until soft in four or
more quarts of water. Cut salt pork and onions fine. Boil
two hours, strain and boil for five minutes longer.
Buttermilk Soup.
1 qt. buttermilk 2 eggs
2 T. flour Nutmeg
Pinch of salt 1 T. sugar
1 T. sugar
Add the flour (moistened with a little cold water) and
the salt to the buttermilk. Put on slow fire, bring to a boil,
stirring constantly. Take from fire, add the sugar, yolks of
the eggs, and a little grated nutmeg. Beat the whites of eggs,
add the sugar. Put on top of soup. Serve hot with toast.
Cream of Tomato Soup.
1 pt. tomato 4 T. butter
1 qt. hot milk 1 slice onion
2 t. salt 4 T. flour
Heat milk and onion, then remove onion. Melt butter,
add flour and, when well mixed, add milk gradually. Then
cook until slightly thickened. Add strained tomato, season
and serve.
THE SHOREWOOD COOK BOOK
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THE SHOREWOOD COOK BOOK
Cream of Celery Soup.
1 T. flour j/4 t. salt
2 T. butter Spk pepper
1 c. milk
Wash celery, cut into small pieces, and boil it until it is
soft in just enough boiling water to cover it. Press it through
a strainer, saving and using the water in which celery was
cooked. Scald the milk. Mix the flour with a little cold
milk and smoothen out all lumps. Add the flour mixture
to the hot milk, stirring constantly. Boil it about five minutes.
Add the salt, pepper, and butter. Then add the celery and
water.
Mixed Vegetable Soup.
1 qt. stock Yz c. chopped cabbage
1 at. boiling water 1 c. strained tomatoes
1 c. chopped onions 1 t. sugar
1 c. chopped carrots 1 t. salt
1 c. chopped celery 1 ssp. pepper
y2 c. chopped turnip 1 T. chopped parsley
y2 c. chopped parsnip
Use all or as many varieties of vegetables as you wish. If
you have only a few, add macaroni, rice or barley, having one-
half the amount of vegetables that you have of liquid. Chop
all the vegetables fine. Cabbage, cauliflower, parsnip, pota-
toes or onions should be parboiled five minutes and drained
carefully. Fry the onions and carrots, then put all with the
water and stock and simmer until tender. Add seasoning and
serve without straining. Always add sugar to all mixed
vegetable soups.
Oyster Soup.
1 qt. milk Pepper and salt
1 qt. water Butter
1 qt. oysters
Let the milk and water come to a boil. Season with pep-
per and salt to taste. Look over oysters carefully and add to
the mixture. Let them boil up once. Then add a little rolled
cracker and butter, the size of an egg. Serve at once.
THE SHOREWOOD COOK BOOK
Atwater Pharmacy"
Cor. Maryland and Atwater Road
(In the Heart of Shorewood)
Our pure Italian Olive Oil is excellent for cooking
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Over 8,500 in use
THE SHOREWOOD COOK BOOK
Puree of Carrots.
3 large carrots 2 oz. suet
2 qts. cold water 2 T. cornstarch
Good sized onion l/2 pt. milk or stock
Scrape and cut the carrots into slices. Cover with the
cold water and simmer gently three-fourths of an hour. Put
the suet or butter into a frying pan. When hot, add a good
sized onion, sliced. Cook until a light brown, and then add
the carrots. Press the whole through a fine sieve. Return
to the fire and stir in the cornstarch, moistened in a little cold
water. Add salt, pepper and the milk or stock. This is a
good soup, and very inexpensive.
Rice Soup.
1 small c. rice 2 stalks celery
1 qt. milk 1 qt. stock
Boil the rice in the milk until it will pass very easily
through a sieve. Grate the nicely bleached part of the celery
and add to the rice. Add to this one quart of stock. Let this
Jjoil until the celery is done. Season with a dash of cayenne
pepper or a little curry powder, and plenty of salt.
Marrow Balls.
Take butter the size of an Qgg and the same amount of
marrow (or all marrow, if preferred). Stir to a cream and
add two well beaten eggs and season with salt, pepper, nut-
meg, a few drops of onion juice, and a little chopped parsley.
Mix well and add some cracker crumbs. Roll into little balls
and drop into boiling soup for about twenty minutes.
Potato Dumplings.
6 large potatoes 1 scant c. flour
2 eggs 2 T. salt
y2 c. farina A pinch grated nutmeg
Boil the potatoes with their jackets the day before. Next
day, grate them and add two well beaten eggs, farina, flour,
salt and the grated nutmeg. Shape into small balls about the
size of an egg and boil in salted water twenty minutes. Use
one teaspoon salt to one quart of water. Drain and serve
hot. They are good with a cup of toasted cubes of bread
added to the potatoes. If onions are desired, serve with finely
chopped onions, delicately browned in butter.
10
THE SHOREWOOD COOK BOOK
FOX'S
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THE SHOREWOOD COOK BOOK 11
Rice Dumplings.
2 c. boiled rice 1 T. salt
1 v. riced potatoes \l/2 c. flour
2 eggs
Work all well together, then drop in boiling water. Let
boil until they are light.
Schwaben Spaetzle.
1 egg Pinch of salt
3 T. milk J/2 c. sifted flour
Beat the egg with the milk and add the salt and stir into
sifted flour. Pour this through a small funnel into soup or
salted water. Serve with brown butter and a few bread
crumbs in it and use for a garnish for meat.
Tomato Soup With Meat Dumplings.
To 1 can of Campbell's Tomato Soup add 2 to 3 qts. of
hot water, some finely chopped onions, parsely, celery, and if
liked sliced carrots. Salt to taste. Let boil one-half hour.
Meanwhile prepare dumplings. To 1-1^4 lbs. chopped beef
add 1 beaten egg, 1 finely chopped onion, 1 t. chopped parsley,
salt and pepper; add enough flour mixed with y2 t. baking
powder to hold mixture together. Drop into boiling soup and
boil one-half hour. Serve immediately.
Hungarian Stew.
Put a piece of butter, half the size of an egg, in a kettle and
add a sliced onion; let it brown, then put in about 2 pounds
of good round steak cut into pieces half an inch square, sea-
son with salt, pepper and a pinch of cayenne, dredge well with
flour. Let it brown together, then add boiling water a little
at a time until meat is tender. The gravy must be a rich
brown. Serve with baking powder dumplings.
Baking Powder Dumplings.
3 cups flour 2 t. baking powder
3 eggs J/2 t. salt
1 cup milk
Mix flour, salt and baking powder, and then beat in the
eggs and milk to smooth paste. Put in boiling water or soups
and boil about 15 minutes. Serve immediately. These dump-
lings are very light and if let stand any length of time will
get soggy.
THE SHOREWOOD COOK BOOK
EDITH M. SHAW
ART NOVELTIES
Stamping and Embroidery
201 Iron Block Milwaukee
SEMLER-LEIDIGER CO.
FLORISTS
BROADWAY 450 419 MILWAUKEE ST.
THE PLUCKHAN SHOPS
407-409 Milwaukee St.
CORSETS, BLOUSES, SWEATERS, LINGERIE
THE SHOREWOOD COOK BOOK 13
FISH, OYSTERS AND SHRIMPS.
Codfish Balls.
4 e. mashed potatoes 2 well beaten eggs
3 c. boiled codfish Butter
Mince codfish fine and add butter. Mix well and add the
well beaten eggs, beating all together. Drop by spoonfuls
into hot lard and fry like doughnuts.
Clam Chowder.
50 clams (soft or long clams
best) 6 Boston crackers
7 or 8 potatoes y2 lb. fat salt pork
1 can tomatoes Salt
2 medium-sized onions Cavenne pepper
1 T. flour 2 t. butter
Minced parsley to taste 2 qts. cold water
Cut pork into bits and fry it in soup kettle, add sliced
onions and cook also, then put in tomatoes, potatoes, sliced
and parboiled and cook two hours over a moderate burner.
Chop clams, split crackers in a cup of milk. At the end of
two hours, put clams and crackers into pot, season and boil
one-half hour. Stir in the creamed butter and flour and bring
to a fast boil before turning out.
Deviled Sardines.
Cut some neat fingers of bread and fry them a golden
brown. Drain them well and sprinkle rather thickly with
grated cheese and cayenne pepper. Heat the sardines by
putting them into the oven, well covered with oil and dusted
with black and cayenne pepper, and a little salt. When thor-
oughly hot, place a sardine on each finger of bread. Squeeze
a little lemon juice on each and serve hot.
Escalloped Oysters.
2 c. rolled crackers 1 qt. oysters
1 c. melted butter Pepper and salt
1 c. boiling water 1 c. milk
Pour the melted butter over the crackers. Alternate a
layer of oysters and a layer of crackers until all is used. Sea-
son with pepper and salt. Moisten with milk and boiling
water.
14 THE SHOREWOOD COOK BOOK
Herman F. Laabs
Fine Furs
4 1 7 Twelfth Street
Milwaukee, Wis.
THE SHOREWOOD COOK BOOK 15
Fish Chowder.
Cut three or four slices of salt pork into strips and fry
them in an iron kettle ; skim out the pork, leaving the fat.
Put into the kettle alternate layers of fresh cod, slices of potato
and onions, fried pork, and Boston hand crackers, split.
Season the layers with salt and pepper. Cover the whole
with boiling water, or water and milk. Boil slowly about
one hour.
Fried Oysters.
Choose large oysters, drain them on a cloth and dip into
beaten eggs. Roll in fine cracker dust and fry until brown
in hot butter. Season with salt and pepper. Some prefer
part lard for frying. Serve very hot.
Oyster Croquettes.
y2 pt. raw oysters 3 T. cracker crumbs
Yz pt. cooked veal 2 egg yolks
1 heaping T. butter
Chop the oysters and veal very fine. Soak the crackers
in the oyster liquid and mix all together in shape. Dip into
beaten egg. Roll in cracker crumbs and fry in hot lard.
Pickled Oysters.
Put your oysters into a kettle. If they have not sufficient
liquid, add some water, and boil them until they ■ are done.
Take out the oysters and throw them into cold water. Strain
the liquid and put back into the kettle. Add vinegar and salt
to taste. Sprinkle the oysters with allspice, cloves, mace
and whole pepper. Pour the liquid over them and cover until
cold.
Salmon Sandwich.
1 can salmon Vinegar
1 T. horse-radish Parsley, cut fine
Mustard, prepared Salt
To one can salmon add the other ingredients. Mix thor-
oughly. Spread wheat bread with butter and lettuce leaf
and apply above mixture.
16 THE SHOREWOOD COOK BOOK
West Side Clothing Co,
1601-03 Vliet St.
Men's, Boys' and Children's
Clothing and
Furnishings
THE SHOREWOOD COOK BOOK 17
Salmon Loaf — No. 1.
1 can salmon 1 c. bread crumbs
1 T. chopped parsley 3 eggs
3 T. melted butter ' y2 t. salt
Grease the mold and steam one hour. Make a cream
sauce and add all salmon juice. Flavor with catsup and lemon
juice. Very good served with potato chips.
Salmon Loaf — No. 2.
1 can salmon 4 T. melted butter
3 eggs, beaten light y2 c. cracker or bread crumbs
Mix the salmon, eggs, butter, and cracker or bread crumbs:
to a smooth paste. Steam one hour and serve with the fol-
lowing sauce :
Sauce.
1 small T. flour 1 T. butter
y2 c. sweet milk 2 T. catsup
Pepper and salt to taste 1 ^gg (well beaten)
Thicken milk with the flour and add the butter, catsup,
pepper, and salt. Just before taking up, add the well beaten
tgg, boil a minute, and pour over loaf.
Baked Fish (Very Good).
Sprinkle the fish with salt and fill with stuffing, sew and
skewer the edges together. Cut gashes on each side across
the fish, and put strips of salt pork or bacon into them. Or
put pork below and on top of fish. Grease the baking sheet
and place the fish on it, dredge with flour, salt and pepper, put:
the sheet into a baking pan with pieces of pork fat under the
fish. Baste every 10 minutes. Bake a 1 lb. fish one-half hour.
May be served with a sauce or with filled baked tomatoes.
Stuffing for Baked Fish.
1 c. fine bread or cracker 2 t. chopped pickles
crumbs 1/a t. pepper
1 t. chopped onion or juice 1 r. lemon juice
y2 t. salt Ya cup melted butter
]/2 t. chopped parsley
Milk or water to moisten. Mix the ingredients thorough-
ly, Use enough liquid to make the stuffing stick together.
18 THE SHOREWOOD COOK BOOK
H. W. BUEMMING. A. I. A. ALEXANDER C. GUTH
BUEMMING ANDIGUTH
ARCHITECTS
521 JACKSON ST.
MILWAUKEE
THE SHOREWOOD COOK BOOK 19'
Salmon Timbales.
I3-2 lb. salmon, cooked 3 t. salt
1 pt. cream y2 t. pepper
1 c. stale bread Nutmeg or mace
Y\ c. butter 4 eggs
y2 c. mushrooms
For a quart mould or a dozen small moulds use one and
one-half pounds of salmon. Cook salmon and let cool. Free
from bones and skin. Canned salmon may also be used. Put
bread and cream together and cook until smooth. Chop, pound
and sift the salmon and add the seasoning. Mix all ingredi-
ents, except the eggs, and let cool. Then add the beaten
eggs. Pour the mixture into small moulds or cups and set
them into a pan containing hot water and bake thirty minutes.
Turn them out on a hot platter, put a sprig of parsley in the
center of each and pour about them cream or Bechamel sauce*
Shrimps in Tomato Cases.
l^j c. shrimp 1 c. soft bread crumbs
6 medium sized tomatoes % c. cream
2 T. butter Salt
2 slices onion Paprika
Break shrimp into small pieces. Prepare tomatoes, by
cutting in halves, removing the pulp, and inverting on a sieve
to drain. Melt butter in a sauce pan, add onion slices and
brown them slightly, then remove and add tomato pulp. Cook
this until reduced to one-half, and add the bread crumbs..
When thoroughly mixed remove from fire and add cream,,
the shrimps and a good seasoning of salt and paprika. Fill
the tomatoes, cover with buttered crumbs and bake quickly
until browned. Serve either on lettuce or rounds of bread
sauted in butter.
Baked Fish with Tomato Sauce.
Place the fish in the dripping pan with salt, pepper, small
lumps of butter, and three tablespoons of tomato catsup (or
strained canned tomatoes) poured over the top. Just before
baking, add a little boiling water, baste frequently while bak-
ing. A four pound fish must bake one hour. When tender
and nicely browned, remove carefully to a warm platter and
make the following sauce :
20 THE SHOREWOOD COOK BOOK
North Ave. Fuel Co.
Coa I
Coke
Wood
3000 North Avenue
Phone Kilbourne 95
THE SHOREWOOD COOK BOOK 21
Tomato Sauce.
Add to the boiling water in the dripping pan enough
water to make the required quantity of sauce. With a four
pound fish you will have almost enough to fill an ordinary
sized gravy boat. Thicken with flour stirred smooth with
water to thin gravy, and add two tablespoons of strained
canned tomatoes, two tablespoons tomato catsup, one of
Worcestershire sauce, the juice of half a lemon, and salt and
pepper to taste. The canned tomatoes may be omitted by
adding more catsup. Cook several minutes, stirring constant-
ly and serve very hot.
Turbot.
White fish Bunch of parsley
1 qt. milk Little nutmeg
yA lb. flour 1 t. salt
5 small onions *4 c- butter
34 t. white pepper 2 ^gg yolks
Sprig of thyme
Steam a white fish, five pounds or less. Pick out all bones
and season lightly with pepper and salt. Mix the milk, flour,
finely chopped onions, thyme, parsley, nutmeg, salt and white
pepper and put over a quick fire until it becomes a thick
paste. Take from fire and stir in butter and yolks of eggs
and mix well together. Pass through a sieve. Put some of
the strained sauce into a baking dish, then a layer of fish
and another of sauce, and so on, until fish and sauce are used
up. Pour sauce on top and sprinkle lightly with bread crumbs
and grated cheese. Bake one-half hour.
Halibut Au Gratin.
Cut 2 lbs. of halibut into fillets, cover with J/2 c. buttered
bread crumbs and 1 c. milk. Bake 30 minutes.
Sauce.
Melt 2 T. butter and 2 T. flour, J/2 t. salt, a dash of paprika.
Stir until smooth, add 2 c. milk and cook 5 minutes. Add 1 c.
of grated cheese and when melted add 1 tgg slightly beaten
and Yz t. Worcestershire sauce.
22 THE SHOREWOOD COOK BOOK
Compliments
Nash Sales Co.
Nash - LaFayette Cars
Broadway at Oneida
^Milwaukee
THE SHOREWOOD COOK BOOK 23
MEATS.
Baked Ham with Sherry Wine.
Spread a slice of raw, smoked ham one-half inch thick,
on both sides with dry mustard, cover with one-fourth cup
brown sugar. Put into baking dish, add Sherry wine one-
half inch deep. Bake about one hour and baste from time to
time with a little water.
Baked Hash.
Cut up small, any kind of cold, fresh meat. Add to it,
about one-third the quantity of bread crumbs, with a lump
of butter, cut up, a little chopped onion, pepper and salt.
Mix well and put in a baking dish. Cover with milk and let
it soak until the bread is perfectly soft. Stir well together
and bake. If you have gravy on hand, it will answer as well
as butter, in preparing this appetizing breakfast dish.
Beef Tongue a La Jardiniere.
Boil a fresh beef's tongue one hour. Skin and lay in
your roaster, upon a layer of vegetables, cut in dices — carrots,
turnips, celery, potatoes, peas, beans, and if you can get them,
button onions and small round tomatoes. Pour over the above
some of the water in which the tongue was boiled ; cover and
cook slowly two hours, if tongue is large. Remove the tongue,
keeping it closely covered and hot, while you take out the
vegetables with a skimmer. Thicken the gravy with browned
flour. Place tongue on dish, arrange the vegetables about it,
and pour some of the gravy over all, serving the rest in a
sauce-boat.
Casserole Roast.
3 or 4 lb. rump of beef 1 c. onions
1 slice salt pork 1 c. celery
1 c. carrots A few pepper corns
1 c. turnips 2 c. water or stock
Fry out the pork, brown the meat on both sides in the fat.
Cut the vegetables in small pieces. Place meat into casserole
with the vegetables around it, pour on the water, cover and
cook three hours.
24 THE SHOREWOOD COOK BOOK
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THE SHOREWOOD COOK BOOK
Caviar Bouchees.
While there is no caviar that is not salted, the best
varieties contain much less than the cheaper. Best of all
varieties is the Malossel, which means in Russian, little salt.
As it is so delicate, it is put up in tin boxes and kept in cold
storage. In Russia, it is served with chopped onions or
parsley and a bit of lemon as an appetizer. Here there are
variations in its service, one of the nicest ways being the
following: Spread fried circles or fingers of bread with a thin
layer of caviar. In the center place a large olive with the stone
removed and the cavity filled with minced red peppers. Hold
olive in place with a few drops of mayonnaise dressing and
put tiny dots of same about border.
Chicken a La Mode de Bresse.
2 small chickens, cut in pieces
2 T. butter 1 pt. thick cream
1 onion 2 egg yolks
Salt 1 small can mushrooms
Pepper Parsley
1 c. bouillon
Put the chickens and butter into a saucepan and cook
until browned. Add the bouillon, onion and parsley, and
season well. Let cook for one hour. A quarter of an hour
before serving, take out the parsley and onion and add the
mushrooms. After the mushrooms have cooked for ten min-
utes, put in the cream and allow it to heat without boiling.
Thicken with the yolks of eggs beaten up, stirring them in
slowly. Serve on toast. If desired, add a little lemon juice
or slice of a lemon. This is enough for eight persons.
Creamed Chicken.
3 £y2-\b. chickens 1 can mushrooms
2 sweet breads 3 qt. cream or milk
12 T. butter 15 T. flour
Boil chickens and sweet bread. When cold, cut up as for
salad. Melt butter and flour together and pour hot cream
over this. Stir until it thickens. Flavor with a little grated
onion and a very little nutmeg. Season highly with black
and red pepper and salt. Put a layer of prepared chicken in
a baking dish, then a layer of dressing and so on, until the
dish is filled. Then cover with bread crumbs and a few pieces
of butter. Bake fifteen or twenty minutes. This will serve
twenty-five people.
26 THE SHOREWOOD COOK BOOK
Be Sure to Specify a
Heil Quality- Tank
for your new garage or
heating system.
Heil Tanks are guaran-
teed in every particular.
The steel is 3-16 inches
thick, painted with a rust
resisting asphaltum paint.
The first cost is your
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Don't experiment — buy
quality.
Twenty- Sixth and Montana Avenues
Welded Steel Tanks of all Kinds
THE SHOREWOOD COOK BOOK 27
Chili Con Carne.
1 lb. chopped beef 1 tan tomatoes
2 good sized onions 1 can kidney beans
Pepper Celery
1 t. Chili powder Salt
Brown the onions in butter. Add the beef and a little
water. Then add the tomatoes, kidney beans, celery, salt,
pepper, and chili powder.
Chili Con Carne.
1 lb. beef, mostly lean 1 pt. red kidney beans
1 c. sifted pulp of sweet red 1 clove
peppers Garlic
Cut the beef into one-half inch cubes and broil until
brown on all sides. Add the pulp of sweet peppers, which
have been boiled until soft, in water enough to float them.
Remove skin and seeds before sifting. Add the clove, the
beans and the garlic, crushed with a fork. The best results
are obtained by using dried beans, which have been soaked in
cold water for a day or more and allowed to simmer in clear
water until tender. The canned beans may be used if more
convenient. Cover closely and simmer until meat begins to
fall apart. Serve with corn bread, baked crisp in very thin
sheets.
Chicken Saute a La Bordelaise.
2 small chickens 3 onions
16 small potatoes Y\ lb. butter
6 medium-sized artichokes 1 pt. bouillon
6 carrots 1 small piece garlic
Pepper Parsley Salt
Cut chickens into pieces and brown in two-thirds of the
butter. Rub the sides of the pot, or casserole, with the garlic.
Pare the potatoes and cook them slowly in the rest of the
butter. Prepare the artichokes by letting them cook twenty
minutes in boiling water with a little salt. Drain off the
water, add a large piece of butter and let them simmer until
served. Boil carrots until soft. Cut the onions into slices,
soak in a little milk, roll in flour, and fry so that each piece
will be separate. Wash the parsley and dry, then dip into
boiling lard until crisp. Place the pieces of chicken on a
platter garnished with the vegetables and serve gravy
separately.
28 THE SHOREWOOD COOK BOOK
WEST SIDE
BANK
THIRD AND
CHESTNUT STS.
MILWAUKEE
THE SHOREWOOD COOK BOOK 29
Chicken Pie.
Cook the chicken until quite tender. Add plenty of butter,
salt and pepper. Make a good, rich crust of baking powder
biscuit dough, and line the sides of a pudding dish with this
crust. Place the chicken into this with at least one quart of
liquid in which it was boiled. Cover with crust and bake.
When done, cut a round hole in the center of crust and
remove the piece. Pour in balance of gravy, which is thick-
ened with a little flour dissolved in a little cold water, and
return crust. It is then ready for the table.
Chop Suey — No. 1.
2 large onions I J/* lb. chopped meat
1 heaping T. drippings 1 qt. tomato sauce
Fry the onions in the drippings. Add the chopped meat
(veal, pork and beef). Simmer ten minutes. Parboil in salt
water noodles made of two eggs. Add these to the meat.
Pour over this the tomato sauce. Season to taste. Allow to
simmer one-half hour. Then place in baking dish and bake
one-half hour.
Chop Suey— No. 2.
1 lb. round steak Onions
1 c. cooked rice Pepper
1 c. cooked macaroni Salt
2 c. strained tomatoes
Grind the steak in a meat grinder and brown in frying
pan. Add the tomato sauce, then rice and macaroni. The
amount of onions used depends on one's tastes. Season and
serve hot.
Goulash.
Use one pound chopped beef. Brown six small onions
in butter. Add a bunch of English celery and boil one can
tomatoes with this mixture. Make noodles out of one egg,
boil in salt water and drain. Add this to first mixture with
salt and cayenne pepper to taste. Then bake for one-half
hour. Baked or escalloped potatoes go very nicely with this.
30 THE SHOREWOOD COOK BOOK
Monarch Brand
FANCY
CREAMERY BUTTER
(^Always Good
LAABS BROTHERS COMPANY
DISTRIBUTORS
THE SHOREWOOD COOK BOOK 31
Filled Cabbage.
1 head cabbage y2 lb. pork, chopped
1 lb. round steak, chopped Seasoning for meat
Boil cabbage in salt water for one-half hour. When cool,
put in double boiler one layer boiled cabbage and one layer
chopped meat until boiler is filled, having last layer of cab-
bage. Boil about three hours. When ready to serve put on
platter, pour over following sauce and garnish with parsley :
Sauce.
Butter, size of walnut 1 c. water that cabbage was
1 T. flour boiled in
1 c. clear water
Brown the butter, add the flour and the water. Boil until
it thickens. When serving, cut same as cake.
Ham and Noodles.
Chop ham fine. Make layers in dish alternating with
boiled noodles. Cover with the following: 1 pt. milk, three
eggs, salt and pepper, lemon juice. Bake in oven one hour.
Ham Mousse.
2 c. cold boiled ham *4 c. cold water
2 t. prepared mustard j4 c- boiling water
Few grains cayenne ^2 c. heavy cream
1 T. granulated gelatine
Chop boiled ham fine with the mustard and cayenne.
Soak the gelatine in cold water three minutes, then dissolve
in the boiling water and add to the ham. When well mixed,
add cream, beaten stiff. Turn into mold, chill and garnish
with asparagus and pimento. Serve with mayonnaise
dressing.
Hasenpfeffer.
Use either rabbit or beef. Put the meat in a stone jar and
cover with a mixture made of equal parts of vinegar and water.
Add to this one small onion, salt, pepper-corns, cloves and one
bay leaf. Let the meat remain in this brine for two or three
days. Then remove and brown in butter. Turn it often and
add gradually some of the liquid. When done, add a cup of
rich sour cream and three or four ginger snaps to the gravy
and serve hot.
32 THE SHOREWOOD COOK BOOK
Phone
Hanover
188
The Paul E. Mueller Co,
HEATING
CONTRACTORS
Steam, Vapor, Hot Water Heating
and Sprinkler Systems.
Ventilating and
Power Plants
ESTIMATES PLANS
FURNISHED PREPARED
Repairing
Reed and Oregon Streets
THE SHOREWOOD COOK BOOK 33
Jellied Veal Tongue.
y2 doz. veal tongues Salt
Vinegar Whole pepper
Onion Cloves
1/3 bay leaf
Wash the veal tongues and boil in enough water to
cover. Add one-third as much vinegar as water, an onion,
bay leaf, salt, whole pepper and cloves. When tender remove
tongues and strain liquid through cheese cloth wrung in cold
water. This will remove grease and spices. When tongue is
cold enough to handle, skin same and cut once lengthwise.
Arrange in a bowl and add the strained liquid and set aside
for one day to form a solid jelly.
Meat Cakes.
Use cold meat, chopped and seasoned with salt and
pepper. Put a spoonful of egg batter on the griddle. On this
put a spoonful of chopped meat. Cover with batter. When
browned on one side, turn and brown on other. Serve hot.
Rechauffe.
Chop two kinds of any kind of cold meat, very fine, and
stir in one-half teaspoon of mustard, a cup of milk, a little
flour, butter the size of a walnut, pepper and salt. Put in pan
and keep stirring until it boils, being careful not to burn it-
Spread over triangular half slices of toasted bread.
Sweet-sour Tongue.
Boil fresh beef tongue three to four hours with a few
pepper corns, bay leaves, onions, and salt. When done lay in
cold water ten to fifteen minutes. Remove skin and cut in
thin slices. Strain stock and thicken with flour. Add four
to five ginger snaps dissolved in one-half cup vinegar, one-
fourth teaspoon ground cloves, one-fourth teaspoon cinnamon,
salt and pepper to taste. Add sliced tongue to gravy, let
come to a boil and remove from fire. Raisins and blanched
almonds may be added to gravy when serving, if desired.
34 THE SHOREWOOD COOK BOOK
Eat More Eggs
Eggs Come in the Original
"Sealed Package"
THE hen sends her fruit to you in the
original container. No matter when
or where you get Eggs you can have them
in Nature's own "Sealed Package."
You should eat Eggs the year round.
They are rich in vitamines. To make chil-
dren grow and put pep in grown-ups there
is no better food. Eggs are cheaper than
they have been in years. At any price they
are the truest economy. The children will
delight in eating plain, wholesome fare when
the tastiness of good Eggs are added.
There are 100 ways in which Eggs can
be used. For eating, baking and cooking
there is no real substitute.
Bake your cake with Eggs. Good things
to eat taste best when made with Eggs.
MILWAUKEE BUTTER,CHEESE
AND EGG EXCHANGE
85 DETROIT ST. (Mayer Bldg.)
THE SHOREWOOD COOK BOOK 35-
Veal Croquettes.
2 oz. butter
2 c. cold, finely
1 onion
Nutmeg
Rind of a lemon
1 well beaten egg
Thyme
Parsley
Salt and pepper
3 T. cream
Put butter into a sauce pan. Mince and fry the onion
and the veal. Soak a slice of bread in water and squeeze dry
and add thyme, chopped parsley, nutmeg, rind of the lemon,
salt and pepper. When heated, take from fire and add the
cream and the well beaten egg. Mix thoroughly and set away
to cool. When cool make into little rolls and dip in beaten
egg. Fry in boiling fat.
Veal Loaf. I
3 lb. veal 1 c. rolled crackers
^4 lb. salt pork 3 eggs
Sage Pepper
Bake in a loaf three hours in a slow oven.
Saure Klops.
1 lb. chopped pork 2 eggs
1 c. bread crumbs (scant) 3 medium sized onions
To 3 c. of boiling water add 2 sliced onions, 3 kernels of
allspice, salt to taste. Mix pork, one chopped onion, bread!
crumbs and eggs, season to taste. Form into balls and drop
into the boiling water, boil 15 minutes. Take out meat balls
and add to the water a paste of 2 T. flour mixed with 'vinegar
or lemon juice, 1 t. sugar and 1 T. butter. Let boil, take
from fire, and slowly add the yolk of 1 egg, beaten. Chopped
dill adds to the flavor.
36
THE SHOREWOOD COOK BOOK
You will be interested to know the
merits of the new
"National" Pressure
COOKER
Cooks a complete meal of meat, vegetable
and desserts all at one time, over one burner,
in 30 minutes, and the flavors .will not blend.
Old hens and roosters cooked tender in
40 minutes. Food flavors are better because
there is no loss of juices in cooking.
Saves money on fuel, grocery and meat
bills. Lasts a lifetime when properly
cared for.
Sold in Milwaukee at
Gimbel Brothers
THE SHOREWOOD COOK BOOK 37
VEGETABLES.
Baked Pork and Beans.
Soak one quart of beans in cold water over night. In the
morning, put them in fresh, cold water and simmer until soft
enough to pierce with a pin, being careful not to let them boil
until they burst. If you wish, boil one onion with them.
When soft, turn them into a colander and pour cold water
through them. Place them in a bean pot. Pour boiling water
over one-fourth pound of salt pork, half fat and half lean.
Scrape the rind until white. Cut the rind in one-half inch
strips and bury the pork in the beans, leaving only the rind
exposed. Mix one teaspoon salt, one teaspoon mustard, and
one-fourth cup molasses in a cup. Fill the cup- with hot
water and when well mixed, pour this over the beans. Add
enough more water to cover the beans. Keep covered with
water until the last hour, and then lift the pork to the surface
and let it become crisp. Bake eight hours in a moderate oven.
Baked Mashed Potatoes.
2 c. mashed potatoes (cold) 1 c. milk or cream
2 T. melted butter Salt
2 eggs Pepper
Stir butter well with potatoes, add eggs, beaten stiff, then
cream. Season to taste. Beat mixture well, place in greased
pudding dish and bake in quick oven until brown. Serve hot.
Escalloped Potatoes.
1 qt. cold, boiled potatoes y2 c. bread crumbs
1 pt. thick cream sauce Salt and pepper
Slice the potatoes into thin slices. Butter a dish and put
in alternate layers of sauce and potatoes, seasoning potatoes
with salt and pepper. Cover last layer of same with bread
crumbs. Dot with butter and bake twenty minutes.
Escalloped Onions.
Use cold boiled onions. Put into a buttered baking dish
a layer of onions, salt, pepper, bread crumbs, and pieces of
butter, and so on until the dish is filled. Pour over all a little
cream or milk, and bake twenty minutes.
38 THE SHOREWOOD COOK BOOK
IN PLANNING YOUR NEW HOME OR TO
MAKE THE BEST OF YOUR
PRESENT ONE
Heat With Oil
It will pay you to install the BERRYMAN system of oil
heating. It is the best and most economical oil burner on the
market, and can be installed in any heating system.
It is all automatic, makes less noise, burns cheaper oil, and
is simple and durable.
When used in connection with our special oil-burn boiler,
the BERRYMAN system of oil heating your fuel consump-
tion will compare with hard coal at from $7 to $8 a ton. There
is no waste of fuel, and no dirt.
Visit our show-room and let us show you how the BERRY-
MAN will give you better heat and reduce your fuel bill.
Juttner Heating Company^
Office and Showrooms: ' 432 Jefferson St.
THE SHOREWOOD COOK ROOK 39
Fried Tomatoes.
Pare tomatoes that are not too ripe. Slice them rather
thick and dip them into bread crumbs. Fry in butter until
richly browned. Sprinkle with a little salt. They are delicious.
Ttalian Macaroni.
1 lb. beef 3 or 4 cloves
2 stalks celery Salt
Sprig of parsley y2 or 1 lb. spaghetti or
Carrot macaroni
Use of the round of the beef, or any part good for stews.
Boil all ingredients, except the macaroni, three or four hours,
with only enough water to stew down to a rich gravy. An
hour before serving, boil the macaroni in plenty of water and
salt. When done, drain and put on a platter and dress with
the strained gravy. Serve with the meat.
Macaroni.
Y^ lb. macaroni 1 T. butter
3 pt. boiling water 1 T. flour
iy2 c hot milk 1 t. salt
2/Z c. cracker crumbs 1 c. melted butter
Break the macaroni into three-inch pieces and put into
the boiling water. Boil twenty minutes, or until soft. Drain
in a colander and pour cold water through it to prevent stick-
ing. Cut into inch pieces. Put into a baking dish and cover
with a white sauce made with the hot milk, butter and flour.
Add the salt. Mix one cup melted butter with the cracker
crumbs and sprinkle over top. Bake to a light brown.
Noodle Pancake.
For one soup-plateful boiled noodles, take one egg and
two tablespoons milk. Mix all well, and add a little flour.
Fry in plenty of butter until light brown on both sides. Turn
it on a cover. Serve with sugar and cinnamon.
40
THE SHOREVVOOD COOK BOOK
Louis Dobbratz Co.
Wholesale Grocers and
Commission Merchants
276-280 Broadway
Milwaukee, Wis.
THE SHOREWOOD COOK BOOK 41
Stuffed Celery.
Wash crisp stalks of celery. Dry and fill with cream cheese
mixed with mayonnaise dressing to the consistency of cottage
cheese. Add finely chopped green peppers and fill the grooves
with it. Add a few grains of cayenne, if desired. Small pieces
of pimento on top are pretty. Serve with soup.
Spanish Rice.
1 c. washed rice 34 c- butter
8 c. boiling, salted water 1 small can tomatoes
Salt 1 small green pepper
Paprika
Drop rice gradually into the boiling, salted water. Boil
one-half hour or until tender. Add the butter, tomatoes and
the green pepper, chopped fine. Season well with salt and
paprika and bake in buttered pudding dish one-half hour.
Baked Stuffed Tomatoes.
Take ripe, firm tomatoes, cut off top, take out inside pulp,
Drain off most of juice. Take finely rolled bread crumbs and
mix well with pulp, 1 beaten egg, 1 T. chopped parsley, 2 T.
chopped table celery, 1 chopped onion, salt and pepper, a
little sugar. Mix ingredients well and fill up tomatoes. Place
small piece of butter on each and bake one-half hour, or until
tender. Very good with baked fish.
42
THE SHOREWOOD COOK BOOK
y ■ ■
First in Quality, First in Service, and
First in the Good Will of Milwaukee
Mothers and Children
THE SHOREWOOD COOK BOOK 43
SALADS.
Apple Salad.
1 qt. finely cut apples. 24 c. French dressing
1 pt. water-cress 6 stuffed olives
1 Neufchatel cheese
The water-cress is picked from the stems and mixed with
the apples and placed in a salad bowl lined with shredded
lettuce. Rub the cheese through a strainer or a fruit press.
Spread over the top, and serve with the French dressing or
mayonnaise. Garnish with stuffed olives, cut into three rings
each.
A Good Salad.
1 can peas 1 c. meat (veal or chicken
1 c. chopped table celery preferred)
1 c. nuts (chopped walnuts
best)
Mix with French or boiled dressing. Very nice served
or. three slices of tomatoes and decorated with parsley and
sliced green peppers.
A Good Salad.
Cook 4 eggs until hard, chop fine ; add chopped celery and
a can of small peas and a little finely chopped green pepper.
Serve with boiled dressing on lettuce or endive. French
dressing may be added if desired.
American Chop Suey.
Take one package of spaghetti and boil in salt water until
tender. One pound of chopped beef browned with a little
grated onion. Two cups of tomatoes. Let them come to
boiling point with one teaspoon of allspice. One can of tomato
soup. Mix these together with red pepper to season. Bake
in moderate oven for two hours, increasing heat to brown.
Bean Salad.
Boil beans in salt water till tender, and drain. Now add
weak vinegar, pepper and salt, if necessary, and finely chopped
onion. Lastly, add bacon drippings. If more vinegar or salt
is required, it may be added to suit one's taste. Serve hot.
44 THE SHOREWOOD COOK BOOK
AVE
START to save through our
Savings Department
CONTINUE, by investing through our
Bond Department
National Bank gf Commerce
MILWAUKEE
"The Bank That Excels— West Water and Wells"
THE SHOREWOOD COOK BOOK
Banana and Apple Salad.
4 bananas y2 c. French dressing
5 apples 5 c. shredded lettuce
Y± c. peanut butter .
Line a bowl with lettuce. Slice bananas and apples and
mix. Put on lettuce. Mix peanut butter with the dressing and
pour over all.
Beet Salad.
2 c. chopped, boiled beets 1 c. chopped celery
Mix with mayonnaise.
Cabbage Salad.
Shred small head of cabbage and add one onion cut fine.
Add pepper and salt to taste, also half teaspoon of sugar.
Now take y2 cupful equal parts vinegar and water and about
three tablespoons bacon drippings. Let boil and pour hot
over the cabbage. Mix well and serve immediatelv.
Cherry Salad.
1 lb. black cherries Y% c mayonnaise or French
10 almonds dressing
Hearts of lettuce
First wash and pit the cherries. Blanch and cut the
almonds into four pieces while they are warm. Insert a piece
of the almond where the stone of the cherry was. Serve on
the lettuce. Cover with the dressing. White or black cherries
may be used and they may be filled with seeded raisins, if so
desired.
Chicken Salad.
2 c. cold chicken Pepper
\y2 c. finely chopped celery 1 c. mayonnaise dressing
1 t. salt
Cut the cold chicken into small squares and mix with the
celery, salt, pepper, and half of the dressing. Serve on
shredded lettuce with the rest of the mayonnaise dressing on
top. This salad may be garnished with hard-boiled eggs, cut
into six pieces, or with sliced olives, capers or chopped parsley.
Celery Salad.
Boil a celery root until tender. When cold peel and cut
into cubes. Cut four hard-boiled eggs into cubes and mix
with mayonnaise.
46 THE SHOREWOOD COOK BOOK
THE
CONCORDIA
Fire Insurance Company
OF MILWAUKEE
INCORPORATED 1870
Cash Capital $ 750,000.00
Re-insurance Reserve 2,692,304.24
Reserve for Outstanding Losses. 378,099.62
Reserve for all other Liabilities. . 100,000.00
Net Surplus 790,182.67
Total Assets $4,710,586.53
Surplus to Policyholders $1,540,182.67
WM. E. WOLLAEGER, President.
AUG. J. LUEDKE, Vice-President.
GEO. P. MAYER, Vice-President.
FRANK DAMKOEHLER, Secretary
HERMAN AMBOS, Ass't Secretary
ROBERT H. MOORE, Ass't Secretary.
R. E. BRANDENBURG, Treas.
Agency Superintendents: H. W. ASHBY, A. C. MEEKER.
THE SHOREWOOD COOK BOOK
Cottage-Cheese Salad.
1 lb. cottage cheese 6 stuffed olives
2y2 T. finely cut chives y> c. dressing
2 T. pepper or parsley 3y c. shredded lettuce
1 t. salt
Mix the cheese, chives, peppers and salt together. If too
dry, add cream. Mash until smooth. Line a bowl with the
lettuce and pile the cheese in center. Add the olives, cut into
rings, and sprinkle with parsley and paprika.
Cucumber Salad.
Peel and slice cucumbers. Add good handful salt and
also water to just about cover. Let stand several hours.
Drain and squeeze out the salt water well from the cucum-
bers. Add equal parts vinegar and water to just cover, onion
cut fine, a little sugar, more salt if necessary, and season well
with pepper.
Daisy Salad.
4 hard-boiled eggs 1/: c. shredded lettuce leaves
y2 c. French dressing or water-cress
Cut the eggs into halves the long way and remove the
yolks. Mash the yolks through a strainer and cut the whites
into narrow strips. Put a little lettuce on each place, place
about a teaspoonful of the yellow right in the center and
arrange the pieces of white around the yellow so as to make
it look like a daisy. Serve with French dressing.
Lettuce Salad.
5 T. ham or bacon fat 3 t. onion
2 T. vinegar 1 t. sugar
1 t. salt Pepper
1 head lettuce
Wash the lettuce leaves and lay in cold water. Cook the
ham or bacon fat and onion for three minutes. Add the
vinegar, salt, pepper, sugar and two tablespoons of cold
water. Drain and shake the lettuce, put into a bowl, and pour
over the hot dressing. Serve at once.
48
THE SHOREWOOD COOK BOOK
The "Sengbusch"
Self-Closing Inkstand
is not a Cooking Utensil, but many a good
Recipe has been written with a pen dipped in
a Sengbusch Inkstand.
TO possess an out-
fit of "Sengbusch"
Self-Closing Ink-
stands is the ambition of
many a man — an ambi-
tion unsatisfied because
he does not realize that
the "Sengbusch". saves
more than its cost, every
year, in ink, pens, tem-
per, and time.
It provides clean,
clear, fresh ink, all the
time. It prevents blots
and spills.
It is a gift that any-
one who uses a pen at
all will be sure to ap-
preciate and enjoy.
Emerald Cut Glass Base
No. 206 with one cut glass stand
No. 216 with two cut glass stands
Emeraline Cut Glass Base
one No. 57 cut glass
No. 202 with
inkstand.
No. 212 with
inkstands.
two No. 57 cut glass
Get One for Your Husband for a Christmas Gift
The famous "Sengbusch" Self-Closing Inkstand is
Air Tight — Dust-Proof — Non-Evaporating
Simple to Fill — Self-Adjusting — Instantly Ready
A Combination of
Utility, Durability, Cleanliness and Economy
Made in 200 Designs — $2.00 up to $27.50
Sengbusch Self-Closing Inkstand Co.
Dept. "C", Stroh Bldg., Milwaukee, Wis., U. S. A.
THE SHOREWOOD COOK BOOK 49
Fish Salad, Jellied Tomato Border.
Canned fish or cold, boiled 1 T. onion juice
halibut or haddock 2 T. finely chopped parsley
1 c. cold rice 3 c. lettuce
1 c. cut celery Peppers or olives
1 c. mayonnaise
Mix the rice, celery, half the mayonnaise and the onion
juice together. Place fish on lettuce leaf with rest of mayon-
naise. Garnish with tomato jelly cubes, parsley, peppers or
olives.
Horse-Radish Salad.
3y c. cold, diced beets y2 c. French dressing
1 c. cut onions y2 c. chopped, sweet pickles
y2 c. strong, grated horse- Shredded lettuce
radish
Line a bowl with the lettuce. Cover with the beets. Mix
the onion, horse-radish and French dressing and put two
tablespoons in the center and the rest around the edge of the
beets. Sprinkle with the chopped sweet pickles. Serve with
cold meat.
Marquise Salad.
2 firm tomatoes 2% T. olive oil
Y\ c. cut onion Lettuce leaves
y2 c. cut parsley French dressing
Wash and pare the tomatoes and cut into halves. Mix
the onion, parsley and olive oil together and let stand for two
hours. To serve, line a bowl with lettuce, place the tomatoes
and one tablespoonful onion and parsley mixture on each.
Pour over French dressing. Serve very cold.
Neufchatel-Cheese Salad.
1 Neufchatel cheese 3 T. tart jelly
2 c. shredded lettuce Salt
French dressing Paprika
Line a bowl with lettuce. Press the cheese through a wire
strainer over the lettuce, or mix the cheese with seasoning and
a little top milk into small balls, sprinkle with paprika, and
garnish with small pieces of jelly. Serve with French dress-
ing in a separate dish.
50
THE SHOREWOOD COOK BOOK
Insures Hygienic Cleansing
Sweet-smelling clothes and hygienically
cleansed dishes are obtained by using
Crystal White Family Soap.
CRYSTAL WHITE
f&^,,,4^^m>^T^\^^?mz
Contains no animal fats
Made entirely from pure, vegetable oils
Peet Bros. Mfg. Company
KANSAS CITY SAN FRANCISCO
THE SHOREWOOD COOK BOOK 511
Pineapple Salad.
A slice of pineapple on a lettuce leaf with one-fourth of
a banana cut lengthwise. One strip of pimento put over
crosswise. Then a spoon of mayonnaise dressing. Sprinkle
with chopped walnuts.
A Good Mexican Dish — Postre de Manzanas:
Take a goodly portion of Roquefort cheese and about
one-third as much butter, and rub them together until they
are thoroughly mixed ; then add a dessert spoon of French
cognac or just enough to moisten the mixture. Peel russet
apples, core and slice the round way, rather thick, and over
each slice spread the cheese. Serve with black coffee.
Potato and Celery Salad.
1 qt. boiled potatoes, diced 2^2 T. vinegar
1 c. finely cut celery 1 t. salt
y2 c. cut onion Spk. pepper
3 T. finely cut parsley 1^ c. boiled dressing
2 c. shredded lettuce
Put all the ingredients into a bowl, except the lettuce and'
the boiled dressing. Mix well. Line a salad bowl or a chop,
plate with the lettuce. Pile the salad in the center, cover with
the dressing and sprinkle with one tablespoonful of parsley.
A hard-boiled egg may be added, chopping the white fine'
and sprinkling it around the edge of the salad, and rubbing
the yolk through a wire strainer. This makes a very tasty-
salad.
Prune Salad.
2 doz. large prunes y'2 c. mayonnaise or French
1 Neufchatel cheese dressing
\y2 T. peanut butter % t. salt
Shredded lettuce
Wash the prunes and let stand in cold water all night.
Heat up, cool and dry on tissue toweling. Mix the cheese,
peanut butter and salt, and if too dry to form into balls, add
cold milk, and stuff into the prunes. Press together or leave
open, showing filling. Serve on lettuce leaf with either-
dressing.
52 THE SHOREWOOD COOK BOOK
Fur Fur
W. J. ROOT
MANUFACTURERS OF FINE FURS
Phone Hanover 1911 375 National Avenue
The Fur Garments we produce
are made from the best skins
that our knowledge and skill
can produce.
Fair prices — best work — fine
material — correct styles. You
can ask no more and we can
give no less.
WE DO
STORING REPAIRING
REMODELING
GET OUR PRICES
THE SHOREWOOD COOK BOOK 53
Raisin and Apple Salad.
1 c. selected raisins 2y2 c. lettuce
34 c. lemon juice 1*4 c. cream mayonnaise
2 c. apples *4 glass of red jelly
Wash and dry the raisins. Add the lemon juice to the
chopped apples. Line a bowl or plates with shredded lettuce,
and pile the raisins and apples in the center. Cover with the
mayonnaise. Serve with Neufchatel cheese balls and garnish
with tart red jelly.
Red Cabbage Salad.
1 c. cut celery 2% T. vinegar
2^2 c. red cabbage 1 t. salt
2^2 T. olive oil Paprika
Shredded or whole lettuce Pepper
leaves
Prepare the celery and the cabbage and place in cold
water for an hour. Drain, and dry with cheese cloth. Mix
the celery and cabbage together and serve on lettuce leaves
with dressing.
Red Cabbage Salad.
4 heads of red cabbage 4 c. sugar
2 qt. vinegar
Cut cabbage fine and cook, not too soft, in salted water.
Drain off water and put cabbage into a jar. Let the vinegar
and the sugar come to a boil, pour over cabbage, and cover.
Keeps well and is always ready for use.
Redbeet Salad.
8 good-size redbeets 1 cup walnuts, cut up
2 cups celery, cut up
Cook redbeets and cut into small dice; add celery and
nuts and cup sugar; mix with salad dressing and set in ice
box to chill.
Salmon Salad.
1 can salmon 3 hard-boiled eggs
1 c. celery 3 pickles, cut fine
3 apples, chopped fine
Drain off all liquid from the salmon. Flake it and remove
all skin and bones. Add celery, apples, hard-boiled eggs and
pickles. Mix with mayonnaise.
54
THE SHOREWOOD COOK BOOK
Any Recipe in this Book
Can Be Cooked on a
Westinghonse
Electric
Range
If you have never
tasted food cooked elec-
trically you cannot know
what wonderful results
can be accomplished.
Electrical cooking is
just as simple and just
as quick as gas cooking
— and cheaper and more
convenient.
Let Us Tell You More About It
A Westinghouse Waffle
Iron cooks delicious
waffles, omelettes, and
similar dainties, right at
the table. Wonderful for
breakfast, luncheon and
supper.
JULIUS ANDRAE & SONS CO.
Broadway and Michigan St.
Phone Broadway 4900
THE SHOREWOOD COOK BOOK 55
Salmon Salad.
1 can salmon 6 stalks celery
1 can peas 6 hard-boiled 'eggs
Flake salmon and free from skin and bones. Wash and
drain celery and cut fine. Dice the hard-boiled eggs. Moisten
with mayonnaise and serve on lettuce leaves with wafers and
potato chips. Will serve from fifteen to eighteen persons.
Salmon Salad.
1 can good red salmon 1 r. celery, chopped
1 c. walnuts, chopped fine 1 small green pepper, chopped
Mix this with mayonnaise dressing and serve on a lettuce
leal- Rice Salad.
4 c. rice y2 c. French dressing
Y\ c. chopped carrots or beets 1 c. mayonnaise dressing
2 c. water-cress 2 T. onion
5 olives
Pile rice in the center of the dish, lined with lettuce.
Place vegetables around, then a circle of rice, with water-cress
or lettuce around the edge. Pour on French dressing mixed
with grated onion. Serve with mayonnaise.
Spinach and Egg Salad.
2 c. cold, boiled spinach 2 t. salt
4 hard-boiled eggs 4 T. chopped peppers
Ay2 c. lettuce y> c. mayonnaise
Add the salt and one-half the mayonnaise to the chopped
spinach. Mix well and take a spoonful and cover the yolks.
Then roll in the finely chopped whites of eggs. Sprinkle with
peppers or parsley. Serve on the shredded lettuce with mayon-
naise between balls. Parsley may be used instead of chopped
peppers, if desired.
String Bean Salad.
1 qt. string beans White pepper
\]/2 T. chopped onions Paprika
y2 t. salt IH T. olive oil
Shredded lettuce 1 T. vinegar
Set the string beans aside until cold after they have been
cooked, drained, and rinsed in cold water. Chop the onion,
cover with olive oil and let stand for two hours. Add the
salt, pepper, paprika and vinegar. Line a bowl with lettuce,
put in the beans and pour over the dressing.
56 THE SHOREWOOD COOK BOOK
The East Side Bank
Farwell Ave. at North Ave.
W. I.^GREENE, President
PATRICK W. DEAN, Vice-President
W. F. NOLAN, Cashier
E. C. GENTHE, Ass't Cashier
DIRECTORS
W. I. Greene Patrick W. Dean Richard Kiel
Dr. W. T. Nichols Otto Best
Patronize Your Neighborhood Institution
THE SHOREWOOD COOK BOOK 57
Sardine Salad.
1 box mustard sardines 1 medium-sized onion
Yi apple y2 c. table celery
Chop all ingredients and mix. Add a little pepper and
salt, and enough vinegar to moisten.
Stuffed Pepper Salad.
3 green peppers 1 t. curry powder
2 c. cold boiled rice 5 stuffed olives
4^2 T. finely chopped peppers Y\ c. mayonnaise dressing
2y2 T. grated onions Shiedded or whole lettuce leal
Peppers should be the long, thin kind. The tops are cut
off at the stems and the ends chopped fine. Remove the seeds
and white fibre. The chopped peppers are added to the rice
with the onion, curry powder and dressing. Mix well and
fill the peppers, pressing the mixture in firm. Set in a cold
place. Line a bowl with shredded lettuce and with a sharp
knife cut the peppers into quarter-inch rings and lay them on
the lettuce. Mustard may be used instead of curry powder.
Garnish the tops with the olives, cut into three rings each.
Tomato Aspic on Shredded Cabbage.
2 c. tomatoes 4 t. granulated gelatine
1 t. onion White pepper
1 t. salt Paprika
1 t. sugar
Cook the tomatoes and onion for ten minutes. Add
seasonings and strain. Soak the gelatine in one tablespoonful
of cold water and add to the tomatoes. Stir until dissolved.
Pour into cups and let stand until firm. Serve on finely
shredded cabbage with French dressing, mayonnaise or boiled
dressing may also be used. Garnish with green peas. A
little more sugar may be added, if desired.
Tomato with String Beans.
10 tomatoes Paprika
4 c. shredded lettuce J/2 c. French dressing
Al/2 c. cold, string beans 1 c. mayonnaise dressing
l/2 c. cut onion 5 stuffed olives
2 t. salt Parsley
Cut off the stem ends of the tomatoes. Remove the inside
and chill. Fill with beans, onions, parsley and French dress-
ing. Garnish and serve with the sliced olives and mayonnaise
dressing.
58 THE SHOREWOOD COOK BOOK
TRAPP BROS.
Milk, Cream and
Whipping Cream
— real quality products for the
discriminating cook
TRAPFS
"Purity First"
Fancy Creamery Butter
— always fresh and palatable
Churned daily
%
Everybody loves to drink
QM^xifounA
-in bottles only
— the delightful table drink for
young and old
TRAPP BROS. DAIRY CO.
75-92 Burleigh St. Phone Edgewood 330
THE SHOREWOOD COOK BOOK 59
Tongue Salad.
Boil a fresh beef tongue. When cold, skin, slice and cut
into cubes. Cut two stalks of celery into cubes. Also one
can mushrooms, one small can pimento, two hard-boiled eggs
cut into cubes. Mix with mayonnaise dressing. When boil-
ing tongue, add an onion, a bay leaf and pepper corns. When
tongue is cut into cubes squeeze juice of one lemon over it.
Enough for twelve persons.
Tuna Fish Salad.
1 25c can Tuna fish 1 10c bottle stuffed olives
1 c. English walnut meats 1 bunch celery
2 large green peppers
Cut up the peppers, nut meats, olives and celery. Mix
all with mayonnaise dressing, serve on a lettuce leaf and place
a slice of hard-boiled egg on each. This amount will serve
twelve people.
Tomato Aspic.
Strain one pint of cooked or canned tomato ; add teaspoon
salt, one saltspoon pepper, 1 teaspoon onion juice and % DOX
gelatine. Soak for y2 hour, then bring to boiling point. Pour
into small moulds which have been brushed with whites of
egg; put on ice to harden. Serve on lettuce with mayonnaise
dressing and parsley.
White-Bean Salad.
2>y2 c. cooked white beans J/2 c. boiled dressing
1 c. cut celery 4 T. chopped parsley
J/2 c. cut onions 1 sour pickle
\yA T. oil Shredded lettuce
2 t. salt
Cover the onion and parsley with oil and let stand for
two hours. Mix the beans, celery, salt and onions together
and serve on lettuce with dressing. Water-cress may be used
instead of celery. Boiled dressing may be substituted by
mayonnaise dressing, if desired. Garnish with the sliced
pickle.
A Delicious Salad.
On a bed of shredded lettuce leaves place a slice of canned
pineapple. Chop some apple and table celery and place on
pineapple. Sprinkle with chopped pickled beets. Cover with
mayonnaise. This is a very pretty salad.
60
THE SHOREWOOD COOK BOOK
You
Don't
Forget
to pay your grocery or department
store bill because you receive a state-
ment each month reminding you of the
amount due. You won't forget to pay
your savings account if you adopt our
Monthly Statement Savings Plan.
Notify us how much you want to
save each month. We send you a re-
minder on the first of the month and
you send us a check or make your de-
posit in person just as you do with
your other bills.
The important feature is that
you can't forget.
First Wisconsin
National Bank
Milwaukee
Capital, Surplus and Undivided
Profits . . . Ten Million Dollars
THE SHOREWOOD COOK BOOK 61
DRESSINGS.
Cream Dressing for Cold Slaw.
Two tablespoons whipped sweet cream, two of sugar, and
four of vinegar. Beat well and pour over cabbage, previously
cui. very fine and seasoned with salt.
Salad Dressing.
2 T. table mustard 1 t. salt
1 c. vinegar 1 T. flour (heaping)
1 c. sugar 1 T. butter (heaping)
Mix and let come to a boil ; then add 2 well-beaten eggs.
Cook until thick; thin with sweet cream.
Uncooked Sweet Dressing for Salad — Very Good.
Yolks of 4 eggs well beaten, 2 cups XXXX sugar, juice
of 2 lemons, 2 saltspoons salt; beat sugar into beaten yolks,
adci lemon juice and salt.
Boiled Salad Dressing.
2 eggs Piece of butter, size of an tgg
1 T. prepared mustard 1 T. sugar
Yz t. salt 3 T. vinegar or lemon juice
Beat eggs well and add mustard, salt, and sugar. Beat
well, then add butter and vinegar. Boil in double boiler, stir-
ring continually until it thickens. When it cools, stir and thin
with oil or cream.
Dressing for Potato Salad.
1 heaping T. flour 1 T. butter
2 T. vinegar 2 c. water
2 eggs 2 c. chopped celery
Salt Pepper
Heat butter and flour, add vinegar and water, stirring
constantly. Remove from fire, stir in well beaten eggs. Mix
celery with sliced potatoes, then pour on dressing.
p-
cooking
/
One cup of Carnation Milk plus
one cup of water makes two cups
of rich, wholesome milk that is
just right for cooking. Add a
little more water if you want
thinner milk. If the recipe says
"cream," use Carnation undi-
luted. Use it this way also in
coffee, in cocoa and on desserts.
It whips too, fluffily. Buy Car-
nation Milk regularly from your
grocer.
Carnation Milk. Products Company
new york chicago seattle
Carnation
Milk
'From Contented Cows
The label is red and white
THE SHOREWOOD COOK BOOK 63
Dressing for Sandwiches.
2 eggs 1 t. mustard
1 t. flour Pinch of salt
3 T. sweet milk 3 T. vinegar
Beat eggs, flour, and mustard well together and add the
salt, vinegar, and milk. Stir all together and set on the stove
until it creams. Stir constantly. This is enough for a quarter
of a ham. You may use cold beefsteak or other meats, if
you like.
Fruit Salad Dressing — No. 1.
y2 c. sugar Pinch of red pepper
y2 c. butter ]/2 c. lemon juice
1 t. flour 2 eggs
Pinch of salt
Cream sugar and butter. Add other ingredients. Cook
in double boiler. Thin with whipped cream. Very good.
Serves ten to fifteen plates.
Fruit Salad Dressing — No. 2.
4 egg yolks Juice of 2 lemons
2 c. powdered sugar 2 ssp. salt (scant)
Beat sugar and yolks and add lemon juice and salt. Pour
over fruit.
Mayonnaise Dressing.
3 eggs y2 t. salt
3 T. sugar J/2 t. paprika
1 t. mustard 1 large T. butter
1 t. flour 9 T. vinegar
Beat yolks of six eggs (or three whole eggs) until thick
and creamy. Add other ingredients. If vinegar is too strong,
dilute it. Very good when mixed with a tablespoon of whipped
cream to two tablespoons of dressing.
Salad Dressing.
2 eggs, well beaten J/2 t. Colman's mustard
1 t. sugar 2 t. flour
Butter, size of an egg
y c. vinegar
Pinch of red pepper
Add the cream when cold.
64
THE SHOREWOOD COOK BOOK
3unde &• Clpmeyer Co.
cJewelers -Milwaukee
Wkerc QvjoJiihf Is As Represented
ye Works
Phone Lakeside 595 367 BRADY ST.
AS NEAR TO YOU AS YOUR TELEPHONE
All kinds of Re-lining, Altering, Dry Cleaning
and Pressing of Ladies' and Gents' Work.
OUR MOTTO— QUALITY, WORKMANSHIP,
PROPER CARE, REASONABLE PRICES
We have daily Auto Delivery in Shorewood
THE SHOREWOOD COOK BOOK 6S
Plain Mayonnaise.
y2 c. vinegar, warmed
1 t. mustard
2 eggs, well beaten
1 t. sugar
A little lemon juice
1 t. salt
I t. flour
Mix flour, mustard, and sugar and add to beaten egg-
Then add to warm vinegar. Cook until thick. Add one-half
cup milk and cook again. Add piece of butter, size of a.
walnut, and beat well.
Russian Salad Dressing.
1 egg yolk }i t. white pepper
1 c. olive oil or wessen oil Yz t. salt
1 t. mustard \y2 t. vinegar
1 t. flour 2 T. catsup
Pinch of red pepper or
Beat the yolk of the egg with a silver fork in a cold dish.
Add the olive oil, or wessen oil, drop by drop, until creamy.
Then take the mustard, flour, red or white pepper, salt and
moisten this mixture with the vinegar or lemon juice. Add
the catsup or chili sauce. Keep beating for a while.
66 THE SHOREWOOD COOK BOOK
Hilbelt £& Baerwald Co.
GENERAL
INSURANCE
TELEPHONE Broadway 3891 86-88 MICHIGAN ST.
Follow up a box of
JULIA FISCHER'S
Home-made Candy
and there'll be smiles of gladness and gratitude. You don't
want to forget the delicate cakes, tortes, and other good things
that we are now offering to our particular customers!
Shops at
228 Grand Ave. 3809 North Ave.
STEARNS -- KNIGHT
SLEEVE VALVE MOTORS
6-Cylinder — 4- Cylinder
Latest Style Closed Cars on Display
STEARNS SALES AGENCY
Lakeside 3800 150-160 Farwell Ave.
THE SHOREWOOD COOK BOOK 67
EGGS AND OMELETS.
Baked Eggs.
1 c. milk Pepper
1 t. flour 1 T. butter
1 t. salt
Thicken the milk with the flour and add the salt, pepper
and butter. Break the eggs into this sauce and bake until
done.
Deviled Eggs.
Boil six or eight eggs until hard. Put them into cold
water until cold and cut in halves. Take out yolks and rub to
a smooth paste with a very little butter, a dash of cayenne
pepper, mustard and vinegar. Fill the whites with this mix-
ture, and send to the table on a bed of chopped cress or lettuce.
Eggs a La Golden Rod.
Boil two eggs for twenty minutes. Remove from shell
and separate. Mix the chopped whites with a white sauce,
which is seasoned with salt and pepper. Pour over two pieces
of toast. Rub the yolks through a strainer or ricer. Sprinkle
over the whites. A little paprika or parsley may be used for
garnishing. Enough for two.
Eggs a La Newburg.
5 hard-boiled eggs 1 T. flour
1 T. butter 1 gill cream or milk
Yolks of 2 eggs Salt
y2 glass of sherry wine Pepper
Cut eggs into thick slices. Make sauce of the butter, flour
and cream. Season with salt and pepper. Then add beaten
yolks of the eggs and the wine. Serve hot over the eggs.
Rice Omelet.
1 c. boiled rice 1 T. butter
1 c. sweet milk Yz lb. grated ham
3 eggs
Beat eggs well and mix with other ingredients. Bake
until a nice brown.
68 THE SHOREWOOD COOK BOOK
WE SHINE SHOES
We carry a complete line of Children's Shoes
ATWATER SHOE REPAIR SERVICE
BYRNES BROS., Props.
Corner Maryland and Atwater
Phone Edgewood 2825-W We Call and Deliver
BIG JO
HIGHEST GRADE FAMILY
FLOUR
BEST IN THE WORLD
Wabasha Roller Mill Co., Wabasha, Minn.
WM. STEINMEYER CO.,
AGENTS
THE SHOREWOOD COOK BOOK 69
Spanish Omelet.
1 egg 1 T. water
1 t. salt 1 t. butter
Separate egg. Add to each, pepper and salt. Beat yolk
until thick. Add water and mix well. Beat whites until stiff.
Fold yolk into the white. Place the butter into a hot pan.
Add the egg and cook at a low temperature. Place into hot
oven to dry top. Fold and serve with tomato sauce.
Sweet Omelet.
2 egg yolks 1 t. sugar
3 egg whites y2 oz. butter
1 t. vanilla
Put sugar, vanilla, yolks, and beaten whites of the eggs,
and salt into a bowl and mix all together. Melt butter in a
small pan and pour into batter. Let stand on top of stove
for one minute and then put into oven for five minutes.
70
THE SHOREWOOD COOK BOOK
'T^O do effective cooking and baking you will
-*■ require the proper cooking and baking
utensils ; also mixing spoons and cream whips.
We carry a complete line of house utensils.
We also carry a full line of hardware, gas
ranges, kitchen heaters, paints, oil and var-
nishes, crockery, glassware, dinner sets, and a
full stock of toys.
R. C. FREIHUBE
3815 North Ave.
Milwaukee, Wis.
Take the work out of Wash Day
Why should you keep on wasting
strength and time on washday — using
the tub and washboard? That is the
most tiresome, most expensive way to
get your washing done. It wears out
clothes, it costs too much for help (if
you hire a laundress) and it makes a
whole day of drudgery.
APEX ELECTRIC WASHER
No rubbing — everything made won-
derfully clean.
$5 PUTS IT IN YOUR HOME
Balance in easy monthly payments
COME IN AND SEE IT WORK
Ph. Gross Hardware C? < 216-18 Third St.
THE SHOREWOOD COOK BOOK 71
PUDDINGS.
Apple Pudding — No. 1.
1 scant pt. of apple sauce 3 eggs
1 c. powdered sugar 2 T. melted butter
1 c. grated bread or cake
Cook spicy apples to pulp and add the powdered sugar,
grated bread or cake, yolks of the eggs beaten. Place in
buttered dish and stir in the melted butter. Add the stiffly
beaten whites of the eggs and bake twenty minutes. Serve
with cream or sauce.
Apple Pudding — No. 2.
4 good, juicy apples 2/3 c. sugar
Pinch of salt 1 ^gg
Pinch of cinnamon y2 c. flour
Butter, size of a nut 1 T. butter
1 t. baking powder 2/3 c. cold water
Pare four apples, tart ones are best. Cut into eighths,
put into pudding dish and pour in hot water to depth of one
inch. Add sugar to sweeten, pinch of salt, cinnamon, and
butter, size of a nut. Put on slow fire to simmer. Stir up
cake. Pour cake batter over apples and bake in quick oven.
Serve with cream and sugfar.
'b'
Bread Pudding.
1 pt. bread crumbs 1 qt. milk
1 c sugar 4 eggs
Soak crumbs in milk for one-half hour. Beat yolks and
sugar together until light, then add to the crumbs and milk.
Pour into baking dish and bake in moderate oven, half an
hour. Very good with hard sauce.
Brown Betty Pudding.
1 c. bread crumbs 1 t. cinnamon
2 c. sliced tart apples 2 T. butter
]/2 c. sugar
Butter a pudding dish and put a layer of apples in the
bottom. Sprinkle with sugar, butter, cinnamon and crumbs,
and so on until the dish is filled, having a layer of crumbs at
the top. Bake in a moderate oven. Serve with sugar and
cream.
72 THE SHOREWOOD COOK BOOK
Community Market
Julius Heimann, Proprietor
Dealer in
and Smoked ■"■CiMl 9 and Sausage
Fresh, Salt ftfl^fe stf'tf Hams* Bacon
POULTRY, GAME AND OYSTERS
IN SEASON
Corner Prospect V Atwater Road
TELEPHONE EDGEWOOD 826
QUALITY AND SERVICE THE BEST
O'NEILL'S CREAMERY
Dealer in
ARROW BRAND BUTTER
and
STRICTLY FRESH EGGS
Phone Lincoln 589 1024 Wright St., Milwaukee, Wis.
THE SHOREWOOD COOK BOOK 73
Cottage Pudding.
1 c. sugar 1 egg
1 c. sweet milk 3 T. melted butter
Flour to make a thick batter 1 t. baking powder
Danish Pudding.
y2 c. minute tapioca 1 ssp. salt
3 c. hot water 1 small tumbler grape jelly
y2 c. sugar
Cook tapioca with hot water fifteen minutes and add
sugar, salt and grape jelly. Stir until dissolved. Serve ice-
cold with sweetened whipped cream. One pint ripe straw-
berries may be used instead of jelly.
Delicate Pudding.
ly2 c, water y2 ssp. salt
y2 c. sugar 3 T. cornstarch
Bring water, sugar and salt to boiling point, wet the corn-
starch in a little water. Stir into boiling syrup and cook ten
minutes. Beat whites of three eggs to a dry froth and whip
the boiling mixture into them. Return to fire one minute to
set egg, add juice of half a lemon and turn into molds wet
with cold water. Let cool. Serve with strawberries, pine-
apple or other fruit piled up in center.
Maple Nut Pudding.
2 c. brown sugar 2 eggs (well beaten)
1 qt. milk 2 T. cornstarch
y2 to 1 c. chopped nuts 1 t. vanilla
Let sugar and milk come to a boil and add the eggs and
mix with the cornstarch. When thick remove from fire, add
the vanilla extract and the nuts. Serve cold with plain or
whipped cream.
Meat Pudding.
Cut into pieces left over veal or lamb. Soak in gravy.
Line buttered baking dish with sliced potatoes. Cover with
meat, and add chopped onions, salt, pepper, and then another
layer of potatoes and then meat. Bake in oven until potatoes
are well done.
74 THE SHOREWOOD COOK BOOK
©RANP
COFF
THE SHOREWOOD COOK BOOK 75
Old English
Plum Pudding.
1 lb. raisins, stoned and cut
Y\ lb. suet, chopped very fine
1 lb. currants, washed and
y2 lb. brown sugar
dried
6 eggs
34 lb. citron, cut fine
1 t. allspice
2 t. cinnamon
1 t. nutmeg
y2 t. cloves
]/2 pt. milk
1 t. salt
6 oz. bread crumb
6 oz. flour
Boil five hours without stopping. Wet the pudding bag
and flour it well.
Peach Tapioca Pudding.
Drain canned peaches, sprinkle with sugar and let stand.
To two tablespoons of peach juice add three-fourths cup
water. Stir into this one tablespoon minute tapioca. Add
one-half tablespoon sugar, a little salt, and cook over hot
water until tapioca is transparent. Line a dish with peaches.
Fill with tapioca and bake about twenty-five minutes.
Poor Man's Pudding.
2 heaping T. rice Nutmeg
1 qt. milk Raisins
A little salt
Put the rice, milk and salt in a pudding dish and sweeten
to taste. Flavor with nutmeg and add raisins, if desired.
Bake very slowly until the rice is soft. Then set away to
partly cool. It will be very creamy and delicious.
Rice Pudding.
3 c. milk
2 eggs y2 c. raisins
Boil rice in the milk until tender. Beat eggs and sugar
slightly, add salt, raisins or grated rind of an orange. Bake
slowly three-fourths of an hour. Let cool a little. Turn out
of dish and serve with cream.
76 THE SHOREWOOD COOK BOOK
CHAS. NUNKWITZ
Dealer in All Kinds of
FANCY CUT MEATS
HOTEL, RESTAURANT and FAMILY TRADE
A SPECIALTY
Telephone: Broadway 4072-4073 431 Milwaukee St.
WRAPS GOWNS
THE UNITY
67 Wisconsin St.
SUITS BLOUSES
THE SHOREWOOD COOK BOOK 77
Sally Lunn.
34 c. sugar l/2 c. milk
J/2 c. butter 2 eggs
2 t. baking powder 2 c. flour
Bake in cups twenty minutes and serve hot with hard
sauce.
Snow Pudding.
1 T. gelatine 1 c. sugar
34 e. cold water % c- lemon juice
1 c. boiling water 3 eggs
1 pt. milk % c. sugar
Dissolve gelatine in cold water ten minutes. Then add
the boiling water, sugar, lemon juice and put in cool place.
When beginning to set beat into it the well beaten whites of
the eggs. Rinse a mold with cold water and fill with the
mixture. Set in a cool place and cut in pieces. Serve with
a custard made of the yolks of the eggs, one-fourth cup sugar
and the milk. Vanilla, if desired.
Steamed Pudding.
y2 c. molasses y2 c. raisins
y2 c. brown sugar 1^ c. flour
y2 c. butter 1 t. baking powder
y2 c. sour milk
Steam forty-five minutes and serve with hard sauce.
Hard Sauce.
1/3 c. butter Lemon and vanilla
1 c. powdered sugar
Cream butter and add sugar slowly. Mix well and flavor
with lemon or vanilla. Set away to harden.
What Not.
Y± c. milk 1 T. butter
1 egg 1 t. baking powder
1 c. sugar Flour
Take a granite pan or one that will not discolor the fruit,
and slice the apples or peaches in the bottom. Then make a
batter by using milk, egg, sugar, butter, baking powder. Add
enough flour to make the batter not quite as thick as cake.
Pour the above batter over apples and bake. Serve with
cream. This is simple, but good.
78 THE SHOREWOOD COOK BOOK
For Pure Drugs go to
KOERNER'S
COR. 27th ST. AND NORTH AVE.
If you can't come
PHONE KILBOURN 450 & 5581
We Deliver Promptly
If you want to buy
TRY THE DRUG STORE FIRST
Phone Edgewood 2140 Repairing Promptly Attended To
Albert F. Lutz
SHOREWOOD CARPENTER AND
CABINET MAKER
1567 MURRAY AVE. MILWAUKEE, WIS.
THE SHOREWOOD COOK BOOK 79
PIES.
Blackberry
Pie.
1
c.
blackberry
juice
4 1<
wel
T
1
c.
sugar
2 e
ggs
1
c.
cream
flour
Mix flour with sugar, add blackberry juice, cream and
yolks of eggs, well beaten. Line a deep dish with good paste,
rolled thin. Fill with jam, and bake in a quick oven, until
crust is set, continue baking in slow oven until rilling is thick
and firm. Add a pinch of salt to white of eggs, beat these
until stiff and bake.
Banana Pie
2 eggs 1 c. milk
y2 c. sugar A pinch of salt
2 T. flour y2 t. vanilla
1 T. powdered sugar 3 bananas
Cook in double boiler the yolks of the eggs, sugar, flour,
milk, and salt. Add vanilla when custard has finished boiling.
Slice the bananas into a rich pastry crust baked delicately
brown and cover with custard. Whip the egg whites and add
the powdered sugar to this. Put on top and brown in oven.
Lemon Pie — No. 1.
1 c. sugar 3 eggs
1 c. water 1 heaping T. flour
Rind and juice of 1 lemon 2 t. sugar
Dissolve the sugar in the water and add the rind and
juice of the lemon, the yolks of the eggs and the flour, which
was rubbed smooth in water. Boil all in a porcelain kettle
until well thickened. Add the white of one egg, well beaten,
and pour into baked crust. Beat the remaining two whites
with two teaspoons sugar and spread over the top. Brown
in oven.
Lemon Pie — No. 2.
2 c. sugar 2 T. flour
Grated rind and juice of 2 IT. cornstarch
lemons * 2 c. wrater
3 eggs, yolks Butter, size of a walnut
Cook until thick. Let cool and fill in baked crust. Make
a meringue of whites of the eggs and sugar.
80 THE SHOREWOOD COOK BOOK
J. DRUECKER SONS CO.
Building Material
WASHED SAND AND GRAVEL, FUEL
Atwater and Northwestern Tracks
Phone Edgewood 34 Shorewood, Milwaukee
SPECIAL ATTENTION GIVEN TO ORDERS
FOR PARTIES, LUNCHEONS, ETC.
Atwater Delicatessen
"Good Things to Eat"
Phone Edgewood 1852 459 Atwater Road
A complete line of fancy fruits, vegetables, etc.,
put up in glass jars
Our bakery goods are all made on the premises
THE SHOREWOOD COOK BOOK 81
Butterscotch
Pie.
2
1
2
c.
c.
c.
brown
water
milk
sugar
2 T. butter
4 T. flour
4 eggs
Boil brown sugar, water, and butter until thick. To the
beaten yolks of the eggs, add the flour and mix smooth with
the milk. Pour slowly into the boiling syrup and cook until
smooth. Pour into the baked crusts and spread top with
beaten whites of eggs. This makes two pies. Very good.
French Puff Paste.
1 lb. flour 1 lb. butter
Mix the flour with one-fourth of the butter by rubbing
it together. Add enough ice water to make it the consistency
of bread dough. Roll this out to the thickness of one-half
inch. Put the balance of the butter on this, in one lump.
Fold the corners of the dough over the butter, entirely cover-
ing it. Roll out to the thickness of one-fourth of an inch, as
nearly square as possible. Fold the ends over the center.
The sheet is about four inches in width. Roll again. Let it
stand one-half hour each time. Roll out four times.
Sweet Apple Pie. jj
2 c. stewed sweet apples T/2 t. ginger
1 small c. white sugar 2 well beaten eggs
y2 t. cinnamon
Line a deep pie-tin with rich pastry. The pie may be
baked with upper crust or without. Take the stewed sweet
apples, using as little water as possible in stewing. When
well cooked, put through a potato ricer. Add the sugar, cinna-
mon, ginger and eggs. A crust or meringue on top may be
used. This pie is as good as pumpkin and is much easier to
prepare. Apples that will not bake can be used for this.
Mince Pie.
2 lb. meat, chopped fine 1 c. molasses
3 lb. apples, chopped fine 1 c. vinegar
1 c. raisins 1 c. suet
3 c. sugar 1 t. cloves
1 T. salt 1 t. cinnamon
82 THE SHOREWOOD COOK BOOK
Soda MBr ;i 8k Candy
Bakery ^^J^^^J^t Lunch
While shopping or after the theatre come in and enjoy
a dainty luncheon
The PRINCESS 4th and Grand
INSURANCE
For
SERVICE and QUALITY
See- —
E* II ■ WINZIL INSURANCE
Broadway 5017 212 Wells Bldg.
MILWAUKEE
THE SHOREWOOD COOK BOOK 83
Pie Crust.
2 c. flour yA lb. lard
Y^ lb. butter 1 scant t. salt
1 big t. baking powder y2 c. milk
Mix flour, butter and lard with a knife until all is blended.
Add the salt, and baking powder. Roll out on board and fill
pie tins. Fill as desired.
Rhubarb Pie.
1 c. chopped rhubarb 1 t. lemon flavoring
1 c. sugar A little salt
1 egg
Beat egg together with sugar. The juice of one lemon
may be used instead of the flavoring, if desired. Bake with
two crusts.
Chocolate Pie.
2 c. sweet milk 2 eggs
2//5 c. sugar 2 T. grated chocolate
Heat the milk, sugar and chocolate together. When hot,
add 2 T. of cornstarch, mixed in a little cold milk, then add
the beaten eggs. Let it come to a boil. Have your pie dish
lined with a good pie crust and baked. Fill it with the choco-
late cream. Beat the whites of the eggs to a stiff froth, add
a little sugar, and set in a cool oven to brown. Very nice.
Elderberries (for Pies).
y bu. elderberries 5 lemons
8 lbs. sugar
Cook well and put in jars for use.
Raisin Pie.
1 egg 1 c. large seeded raisins
1 c. sour cream 1 t. lemon extract
1 c. sugar
Beat egg with sugar, add cream, raisins and flavoring.
Bake between two crusts.
Economical Cocoanut Pie.
Add three tablespoonfuls sugar, a tablespoonful corn-
starch and the yolk of one egg to one pint of milk. Then add
1 cup cocoanut. Bake in one crust. Cover with meringue.
84
THE SHOREWOOD COOK BOOK
Do You Take Pride in
Your Cooking ?
Here's a Suggestion Worth Remembering:
YOU CAN DO IT BETTER WITH GAS
and a modern gas range with
oven heat regulator
Milwaukee Ga5
LigHt Company
THE SHOREWOOD COOK BOOK 85
BREAD.
Baking Powder Biscuits.
2 c. flour 2 T. shortening
4 t. baking powder ^4 scant c. milk
1 t. salt
Mix dry ingredients together and then work in shorten-
ing and add milk slowly. Put on floured board and pat about
three-fourths of an inch thick. Dip cutter into flour and cut.
Grease tin and bake in hot oven fifteen minutes. Two tea-
spoons sugar may be added, if liked sweetened. This recipe
makes an excellent crust for chicken or meat pie.
Biscuits.
1 qt. milk y2 c. sugar
24 c. butter 2c yeast
2 eggs 2 t. sugar
Add two teaspoons of sugar to the yeast when you set
sponge, flour enough to make a nice dough. Roll about one
inch thick. Will make seventy biscuits.
Potato Biscuits.
1 potato ricer boiled potatoes 2 T. butter, melted
2 eggs 2 T. lard, melted
lc yeast dissolved in warm 1 c. milk
water 1 T. sugar
1 c. flour, sifted 1 t. salt
Mix all together, then let rise in a warm place until double
its bulk, cut down, roll and shape into biscuits. Let rise.
Brush with butter, bake. To be eaten warm.
Bishop Bread.
3 eggs 1 t. baking powder
1 c. sugar 1 c. chopped nutmeats
1 c. flour 1 c. dates, cut small
Beat sugar and eggs for ten minutes. Add flour and
baking powder. Lastly, add the nutmeats and dates. When
in oven it will raise and then fall.
86 THE SHOREWOOD COOK BOOK
Atlas Fancy
Flour
Made From Washed Wheat
Compliments of
Weber's
Milwaukee
Chocolates
THE SHOREWOOD COOK BOOK 87
Cinnamon Bread.
Use enough light bread dough for a small loaf of bread.
Roll out and spread with one tablespoon soft butter and one-
half cup sugar. Roll up and knead a little. Roll out again
and add two-thirds cup raisins or currants. Knead lightly
and set to rise. Brush the top with warm butter and sprinkle
with cinnamon and sugar. Bake when light.
Corn Meal Muffins.
2 c. corn meal 3 t. baking powder
1 c. flour 1 T. melted butter
21/:. c. milk 3 T. sugar
1 t. salt
Rub meal, flour, salt and baking powder through a sieve;
beat eggs and sugar together and add butter and milk. Stir
in meal and flour. Bake in a quick oven.
Ginger
Muffins.
4j/2 T. shortening
1^2 level t. soda
Y\ c. sugar
Ginger
2 eggs
Cinnamon
Pinch of salt
Raisins
24 c. molasses
2J/2 c. flour
94 c. water
Graham
. Muffins.
1 c. graham or entire
wheat
% c. sugar
flour
1 t. salt
1 c. flour
1 c. milk
1 egg
1 to 3 T. melted butter
4 t. baking powder
Mix and sift dry ingredients. Add milk gradually, then
egg well beaten and melted butter. Bake twenty-five minutes
in a hot oven in buttered gem pans.
Graham Muffins.
4 T. wheat flour 1 level t. baking powder
3 T. graham flour % t. salt
1 T. sugar 1 T. beaten egg
s/4 T. lard 3 T. milk
Mix dry ingredients first, then mix with the egg and
lastly the melted shortening. Bake about twenty minutes in
moderate oven.
THE SHOREWOOD COOK BOOK
...... .■•■■■■•^■■■•■.•fi.»|l
^idTOg^^
KITCHEN TABLES
KITCHEN CABINETS
CHAMBERS FIRELESS GAS RANGE
YOUR MEAL IS COOKING WHILE YOU DO
SOMETHING ELSE
You can get the meal all ready, put
it in the Chambers Range, go about
your other work, or dress for a trip
to the theater or the shops, and
when you are ready, turn off the gas
and go along. Your kitchen will run
as smoothly as if you were there,
and when you come home the meal
is ready to serve. Let us show you
the convenience of this range.
FISCHER'S
"HOME OP MASTKRBItT FURHITURC
^ SECOND STREET AT WEST WATER.
THE SHOREWOOD COOK BOOK 89
Juden Schnecken.
Make a rich kuchen dough. Sprinkle the bottom of a
spider with brown sugar and coarsely chopped nuts. Form
into biscuits and fill spider with biscuits. Bake.
Milk and Water Bread.
1 pt. scalded milk 1 T. lard
1 cake compressed yeast 1 T. butter
2 t. salt 1 T. sugar
1 pt. warm water 3 qt. sifted flour
Jnto the quart measure put the shortening, sugar, salt
and milk. Fill it up with warm water. When cooled to luke
warm, pour into the breadmixer, reserving about one-half
cup of the liquid in which to dissolve the yeast. Then add
to the liquid in the breadmixer, and lastly add the flour.
Muffins.
2 c.
2 t.
1/2
1 T
flour
baking pow
c. milk
. butter (me
Bake fifteen
1 T. sugar
der y2 t. salt
1 egg
sited)
minutes.
Nut Bread.
1 T.
1 t.
. sugar
, molasses
salt
1 t. soda
}i c. walnuts
\y2 c. graham
flour
24 c. white flour
Parker House Rolls.
2 qt. sifted flour y2 c. sugar
3 T. butter y2 cake yeast
1 pt. cold, boiled milk ~^
Rub the butter into the flour. In a hole made in the
center of the flour put the milk, sugar and yeast. Set at night.
In the morning, mix with the flour (do not add more flour).
Let rise until about three o'clock in the afternoon. Roll out
and cut with a cake cutter. Spread half with butter and fold
together. Let rise again and brush over with a little sugar
dissolved in milk before putting into the oven.
90 THE SHOREWOOD COOK BOOK
Potato Rolls.
1 pt. mashed potatoes 1 pt. warm water
1 c. sugar 3 eggs (well beaten)
A little salt 2c yeast
2 T. lard Flour
In the evening take the potatoes, sugar, salt and lard and
stir well together. Add the water, eggs, yeast, and flour
enough to make stiff. In the morning when more flour is
added, add two teaspoons baking powder. Work up stiff
and make into small biscuits and place in pan for baking.
Grease well over the top and let rise until light enough to
bake. Will make sixty rolls and can be out of the oven by
9 A. M.
Rye Bread.
1 pt. scalded milk 1 T. butter
1 pt. warm water 3 t. salt
2 T. sugar 2 qt. rye flour
1 qt. white flour 1 cake compressed yeast
1 T. lard
Put into the quart measure the shortening, sugar, salt,
milk and fill up with warm water. Let cool to luke warm.
Pour into the breadmixer, reserving only enough of the liquid
to thoroughly dissolve the yeast. Pour the dissolved yeast
into the breadmixer and add the wheat and rye flour. The
shortening may be omitted, if desired, as also the sugar.
Steamed Brown Bread.
2 c. sour milk 1 c. molasses
1 c. rye flour 1 t. soda
2 c. corn meal 2 eggs
Steam two hours.
THE SHOREWOOD COOK BOOK 91
CAKE.
She measured out the butter with a very solemn air ;
The milk and sugar also ; she took the greatest care
To count the eggs correctly and to add a little bit
Of baking powder, which, you know, beginners oft omit
Then she stirred it all together, and she baked it full an hour ;
But she never quite forgave herself for leaving out the flour.
Cake Flour.
5 lb. bread flour 1 lb. cornstarch
Cake flour produces much better results in cake making
than common flour. This is especially true of angel food
cakes. Cake flour can easily and successfully be made at
home and, if kept handy in a special place, you will not be
tempted to use bread flour. Take five pounds of bread flour
to one pound box of cornstarch and sift it together three times.
You can make it in small quantities, if you wish, provided you
are careful to keep the proportion of one to five.
Almond Bread (Christmas Cakes).
y2 c. butter y2 t. cinnamon
1 lb. brown sugar y2 t. cloves
y2 cake German sweet choco- 2 c. flour
late 3 t. baking powder
4 eggs
y2 lb. blanched almonds, cut fine
Bake in shallow coffee cake tins and when cold put on
following frosting and cut in squares :
Frosting.
1 c. sugar y2 c. water
Small piece of butter 1 t. vanilla
Boil five minutes, then beat until cold and creamy.
Almond Torte.
6 eggs y2 lb. grated or ground almonds
1 c. powdered sugar 1 t. baking powder
Beat eggs separately. Stir yolks and sugar together, add
almonds (not blanched), baking powder and lastly, whites of
eggs. Bake forty minutes.
92 THE SHOREWOOD COOK BOOK
RECIPE No. 1
For Economical Cooking
Buy Quality Meats Only.
Every Ounce of Meat Palatable.
LET US PROVE IT
A. J. GAHN
702 Oakland Ave. 1327 Downer Ave.
Lakeside 968-969 Edgewood 47-48
MEATS, FISH AND POULTRY
Instantaneous Bleach for Sun Tan and Freckles
Acne Treatment for Pimples and Blackheads
Electrolytic Facial Massage
Hairdressing, Scalp Treatment, Shampooing,
Manicuring, Hair Tinting, Marcelling,
Water Waving
Hair Goods of Every Description
East Side Marinello Shop
L. KING, Mgr.
Marinello Preparations and Human Hair Goods
Phone Lakeside 2840 413 Folsom PI.
THE SHOREWOOD COOK BOOK 93
Apple Sauce Cake.
1 c. sugar 1 c. raisins, chopped
y2 c. butter and lard 2 c. flour
1^2 c. hot apple sauce 2 t. soda
10c walnuts, chopped Cinnamon
A little nutmeg Salt
Cream, butter and sugar. Add hot apple sauce, flour,
soda, nutmeg, salt, cinnamon, walnuts, and raisins. Bake in
a moderate oven.
Apple Sauce Cake.
1 c. sugar \y> t. cloves
y2 c. shortening 1 t. cinnamon
1 t. salt y2 t. nutmeg
1 c. apple sauce 1 c. raisins
1 t. soda 2 c. flour
Dissolve the soda in a little hot water.
Apple Sauce Cake.
1 c. hot apple sauce 1 t. cinnamon
y2 c. butter 1 c. chopped walnuts
1 ( . sugar 1 c. raisins
\y± c. flour 1 t soda
1 t. cloves
Cream butter and sugar. Add the hot apple sauce, in
which soda has been dissolved, and the rest of the ingredients.
Apple Spice Cake.
4 T. butter y2 c. sour milk
1 c. sugar 2 t. cinnamon
2 well beaten eggs 34 t. cloves
% t. grated nutmeg 1 heaping c. finely chopped
2 c. flour apples
1 t. soda
Cream the butter and sugar. Then add the well beaten
eggs. Dissolve the soda in the sour milk. Add the cinnamon,
cloves and grated nutmeg mixed with the flour. If necessary,
add more flour as it depends on how juicy the apples are.
Beat well. May be baked either in loaf or layer. Any plain
frosting, if desired. This makes a moist cake and may be
kept a week or more.
94 THE SHOREWOOD COOK BOOK
Apple Cake.
3 c. flour 4 T. shortening
3 t. baking powder ]/2 c. milk
Yz t. salt 2 eggs, beaten
1 T. sugar
Sift flour, baking powder, salt and sugar, rub in shorten-
ing, add milk and eggs. Roll out y2 inch thick, put into shal-
low pans, brush dough with butter. Wash, pare and quarter
apples, press into dough, sprinkle with sugar and cinnamon,,
bake in moderate oven until apples are tender and brown,,
about one-half hour. To be eaten warm.
Apple Torte.
\y2 lb. apples, boiled and 1 heaping t. flour
sifted 5 eggs
2 oz. blanched almonds Rind of y2 lemon
6 oz. sugar Juice of 1 lemon
Fold whites of eggs in last.
Dough.
6 oz. butter y2 t. baking powder
6 oz. flour 4 T. sugar
2 egg yolks Vanilla
Baking Powder Coffee Cake.
2 c. flour Y\ c. butter
1 c. sugar Y\ c. milk
2 t. baking powder 2 eggs
Mix flour, sugar, baking powder and butter like pie crust..
Set aside one cupful of this mixture. Add milk and eggs and
bake in coffee cake pan. Strew the one cupful of crumbs;
on top.
Baking Powder Coffee Cake.
2 c. flour 1 T. sugar
4 t. baking powder 2 T. butter
y2 t. salt 2/3 c. milk
Sift dry ingredients four times. Then cut in shortening
with two knives until it is as fine as cornmeal. Gradually add
the cold milk by cutting with knife through dough. Sprinkle
two tablespoons sugar and one-half teaspoon cinnamon on top.
THE SHOREWOOD COOK BOOK 95
Blueberry Torte.
6 oz. butter y2 c. sugar
2 T. sugar 2 heaping T. flour
1 egg 1 egg
y2 lb. flour y2 c. sugar
\y2 qt. blueberries y> c. sour cream
Cream butter and two tablespoons sugar, stir in one egg,
then one-half pound flour. Line inside of spring form with
this mixture. Take the blueberries and mix one-half cup
sugar, two tablespoons flour and fill the crust. Put in slow
oven and let bake one-half hour or until about one-half done.
At this time, pour over the fruit a sauce made of the beaten
yolk of one egg mixed with one-half cup sugar and the sour
cream. Then stir in the beaten white of egg and let bake
another one-half hour or until done. Let cool in form.
Remove rim carefully and let torte remain on tin.
Blitz Torte— No. 1.
1 c. flour
1 t. baking powder
4 eggs (yolks) y{ c. powdered sugar
3 T. milk
Put in two large tins. On the top of this put beaten
whites of the eggs with the powdered sugar. Sprinkle with
a few chopped almonds. Bake twenty minutes.
Filling.
1 c. sour cream 1 T. cornstarch
3 T. sugar Yolk of 1 egg
Dissolve corn starch in cold water and boil with the above
ingredients. When thick and cold add white of egg.
Blitz Torte — No. 2.
y c. sugar 1 t. vanilla
y c. butter 1 heaping c. flour
4 eggs 1 t. baking powder
5 T. milk
Bake in two layers. Beat whites of eggs very stiff and
add one-half cup sugar, one-fourth pound almonds, finely
chopped. Put beaten whites on cake mixture and strew
almonds over top. Bake in moderate oven thirty minutes.
Custard filling between layers.
96 THE SHOREWOOD COOK BOOK
FRED W. KATH
1364 Oakland Ave.
Hardware, Electrical Supplies and Appliances
Paints, Oils and Varnishes
Electric Repairing and Tin Work
GENERAL REPARING
Telephone Connection
Telephone Edgewood 70 1236 Oakland Ave.
Shorewood Express Line
Local and Long Distance Hauling
Piano and Furniture Moving
L. M. Bermel Milwaukee, Wis.
THE SHOREWOOD COOK BOOK 97
Blitz Torte— -No. 3.
4 oz. sugar 4 T. milk
4 oz. butter 4 oz. flour
4 eggs 1 t. baking powder
Mix the ingredients well. Beat the whites of the eggs.
Add one cup of sugar and spread on dough. Place blanched
almonds on top and bake twenty minutes to one-half hour.
Bake in two layers and fill with boiled custard.
Blitz Torte— No. 4.
y2 c. sugar 1 t. baking powder
34 c. butter 1 t. vanilla
4 eggs y2 c. sugar
3 T. milk 34 lb. almonds
y2 c. flour
Spread a mixture of the sugar, butter, yolks of the eggs,
milk, flour, baking powder, and vanilla on the bottom of the
pan. Then put on one-half cup sugar, whites of the eggs
whipped stiff, and the almonds. Bake in a moderate oven,
oven.
Filling.
1 c sour cream
1 T. corn starch
3 T. sugar
1 t. vanilla
1 egg
Brown Cake.
3 c. flour
y2 c. butter
1 c. currants
Allspice
2 eggs
Cinnamon
1 c. raisins
y2 c. sugar
1 c. sour milk
1 lemon
1 c. molasses
1 t. saleratus
Brown Form Cake.
3 eggs 1 c. raisins
1 lb. dark brown sugar 10c citron
Butter, size of an egg 1 t. allspice
1 c. milk 1 t. cloves
1 t. nutmeg 1 t. cinnamon
3 t. baking powder Flour enough to stiffen
98 THE SHOREWOOD COOK BOOK
Butter, Egg and Milkless Cake.
1 c. brown sugar 2 T. lard
1 c. (or more) seeded raisins Pinch of salt
y2 t. cinnamon Little nutmeg
34 t. cloves 2 c. flour
1 t. baking soda y2 t. baking powder
1 c. water
Put sugar, raisins, water and lard in a sauce pan. Add
the salt, nutmeg, cinnamon, and cloves. Boil all together for
three minutes, let cool. Add the baking soda dissolved in a
little warm water. Add the flour, sifted with the baking
powder. Bake in loaf in moderate oven.
Cheap Sponge
Cake.
3 eggfs
2 c.
flour (scant)
1 c.
sugar
2 t.
baking powder
y2 1
. salt
Flavoring
1 c.
boiling
water
Beat eggs and sugar together, then add the other
ingredients in the order given.
Carrot Torte.
2 c. boiled mashed carrots 2 T. flour
2 c. sugar 2 t. baking powder
1 lemon, juice and rind 4 eggs, beaten, whites last
2 T. cornstarch
Baked in two layers.
Filling.
Chopped pineapple and whipped cream inside, and plain
whipped cream on top.
Bread Torte.
2 c. sugar 1 grated lemon rind
& eggs 3 c, grated rye bread
1 c. almonds (chopped) 2 t. baking powder
Stir sugar, eggs, and lemon to cream. Add almonds,
bread, and whites of eggs, well beaten. Stir again. Very
good.
Filling.
1 slate chocolate 3 T. water
3 egg yolks 1 c. sugar
Butter, size of an egg Boil.
THE SHOREWOOD COOK BOOK 99
Cheap Devil's
Food.
1
1
1
2
3
T. butter
T. lard
egg
c. flour
T. cocoa
1 c
1 c.
1 i.
1 t.
sugar
sour milk
soda
vanilla
Dissolve soda
sugar.
in
a little water
. Mix
the
cocoa with
the
2
1
egg whites
c. powdered
sugar
Frosting
1 t.
2 sq
vanilla
uares o
f bi
tter
chocolate
Melt chocolate over hot water.
Caramel Cake.
1 c. sugar Piece of butter size of egg
2/3 c. milk 3 eggs
\y$ c. flour 2 t. baking powder
Bake in two large layers.
Filling for Caramel Cake.
2 c. brown sugar 3 T. milk or cream
Small pieces of butter Pinch cream tartar
Boil just five minutes and flavor with vanilla. Beat well
while it cools.
Cheese Cake.
1 c. sugar Grated rind and juice of 1
3 eggs lemon
2 T. flour 1 pt. sweet milk
1 lb. cottage cheese ^ c. currants
Beat the sugar and the yolks of the eggs until light. Add
the flour, grated rind and juice of the lemon, and the cottage
cheese. Beat well together and stir in the sweet milk. Lastly,
add the whites of the eggs, beaten to a stiff froth. Bake in
deep pan lined with pie crust. Currants may be added over
top before baking. Bake as you would custard pie. Very
good.
100 THE SHOREWOOD COOK BOOK
DRAKE BROS. CO.
Wholesale and Retail Druggists
Importers of
PURE OLIVE OIL
Your Phone Orders
Promptly Delivered
Telephone East Water and
Broadway 123 Michigan Street
A BLEND FOR SHOREWOOD CUPS
VAN ALSTINE'S
Pride Coffee
SHOREWOOD GROCERY
1325-1327 Downer Ave. Phones, Edgewood 145-146
SERVICE QUALITY
THE SHOREWOOD COOK BOOK 101
Cheese Cake.
2 lb.cottage cheese 1 c. milk or cream
3 eggs, well beaten 1 T. vanilla
1 T. flour Juice and rind of 1 lemon
\y2 c. sugar
Stir cottage cheese until smooth. Take either pie crust
or coffee-cake dough.
Cheese Torte.
1 lb. zwieback, grated * 4 eggs
1 c. sugar 1 c. sugar
1 t. cinnamon y2 pt. sweet cream
54 c. melted butter Vanilla to taste
2 lb. cottage cheese
To make crust, mix zwieback, sugar, cinnamon and butter.
Take out one cup of this mixture for top of cake, add cottage
cheese and stir until very smooth. Then add the eggs, sugar,
cream and vanilla, spread over crust and bake.
Chocolate Cake.
1 c. white sugar 2 c. flour
1 c. brown sugar 2 t. baking powder
4 eggs 1 c. grated bitter chocolate
1 c. butter 1 c. coffee
Beat the eggs separately. Boil the coffee, sugar and the
chocolate and let cool. Bake in layers and fill with custard or
chocolate filling.
Frosting.
I1/?. T. butter 1 c. confectioner's sugar
\y2 T. chocolate
Chocolate Nut Cake.
\y2 c. sugar 4 eggs, beaten, added, 1
J/2 c. butter at a time
y2 c. milk, to melt y2 bar l1/?. c. flour
chocolate 2 t. baking powder
y2 c. chopped walnuts
Bake in spring form.
Chocolate Frosting.
One-half bar bitter chocolate, a little milk and a piece of
butter size of an egg. Melt all together, add powdered sugar
and a little cream. Vanilla flavor.
102 THE SHOREWOOD COOK BOOK
Cocoa Cake.
1 c. sugar 1 t. vanilla
y2 c. cocoa \y2 c. flour
1 c. sour milk 1 t. baking soda (not heaping)
4 T. melted butter A pinch of salt
Add a little more flour if not stiff enough.
Cornstarch Cake.
1 c. sugar 2 c. flour
Piece of butter, size of an egg 1 T. cornstarch
Piece of lard, size of an egg 2 t. baking powder
Pinch of salt 1 c. milk
Vanilla
This cake does not require eggs and is delicious.
Cottage Cheese Torte.
10 large zwieback (grated) 2 c. sugar
% c. melted butter 3 eggs
1 T. cinnamon 2 lb. cottage cheese
1 c. sugar 1 T. flour
Lemon or vanilla extract y2 pt. cream
Spread a mixture of the zwieback, butter, cinnamon and
one cup of sugar in spring form very carefully. Then pour
in filling of the remaining ingredients. Sprinkle a little zwie-
back over this. Bake slowly for an hour.
Cranberry Torte.
4 eggs 1 c. dates
\l/2 c. sugar 1 c. flour
1 c. walnuts 1 t. baking powder
Beat yolks of eggs and sugar together, add the walnuts
and dates, chopped, the flour containing baking powder and
the beaten whites of eggs. Bake in moderate oven. The day
before serving, cook one quart of cranberries with one cup
of sugar and when cool spread on cake. Just before serving
cover the cranberries with whipped cream.
THE SHOREWOOD COOK BOOK 103
Crumb Cake.
2 c. brown sugar 1 egg
Little salt 1 c. sour milk
2 c. flour 1 t. soda
y2 c. lard
Cream flour with lard. Take out three-fourths cup of the
mixture of sugar, salt, flour and lard and put aside. To the
remaining mixture add the well beaten egg, sour milk, and
soda. Put into cake tins and then strew the three-fourths
cupful of mixture over the top of the dough. Bake in mod-
erate oven.
Date Cake — No. 1.
1 c. sugar 1 t. vanilla
1 lb. dates , y2 t. salt
3 t. baking powder Enough flour to mix to a stiff
3 eggs dough
Bake in flat tin ; slow oven. When cold, cut into small
squares and roll in powdered sugar. Will keep a long time
when placed in stone jar.
Date Cake — No. 2.
l/2 c. sugar Yz t. almond extract
y2 c. butter 1 c. milk
Yolks of 4 eggs y2 lb. chopped dates
34 t. salt Enough flour to slightly stiffen
1 t. vanilla 2 t. baking powder
Cream butter and sugar and add other ingredients.
Date Torte.
6 eggs, beaten well y2 lb. dates, cut fine
1 c. sifted sugar iy2 t. baking powder
y2 lb. grated almonds, not 2 powdered Uneeda Biscuits
blanched
Bake in loaf or in layers and fill with custard.
Delicate Cake.
1 c. sugar y2 t. lemon extract
y2 c. butter y2 t. vanilla
y2 c. milk p 2 c. flour
3 eggs 1 t. baking powder
Bake in two layers and frost. Raisins may also be added
and the cake baked in loaf form, if preferred.
104
THE SHOREWOOD COOK BOOK
I^RAN K & M OTTE RAM CO. - cJ EW ELE RSj
t \w
i
t IV SHOPPING HERE J\
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"W£ FEATURE GOOD LOOKING THINGS
Milwaukee Ice Machine
ALWAYS DEPENDABLE
Half Ton to Ten Ton
Write for
Catalogue
MILWAUKEE STEAM APLLIANCE CO.
Tel. West Allis 126
West Allis, Wis.
THE SHOREWOOD COOK BOOK 105
Devil's Food.
Devil's Food Cake— No. 1.
y2 lb. Baker's bitter chocolate 1 egg yolk
y2 c. sweet milk y2 c. sugar
y2 c. butter 1 t. vanilla
1 c. sugar 3 egg whites, beaten
2 t. baking powder 2 c. flour
Boil chocolate, milk, yolk of the egg and the sugar to a
custard. When cool, add the vanilla and other ingredients.
When baked in a loaf add one cup of nuts.
Devil's Food Cake— No. 2.
1 c. sugar 1 iarge c. flour
% c. butter 1 t. soda
1 egg 1 t. vanilla
% c. sour milk 2 squares chocolate
Dissolve chocolate in one-half cup boiling water.
Devil's Food Cake— No. 3.
2 square grated chocolate 1 level t. soda, mixed with
chocolate
Pour one-half cup boiling water over chocolate and let
stand until other ingredients are mixed.
\y2 c. sugar y2 c. sour milk
y2 c. butter 1 level t. baking powder
2 eggs 2 c. flour
Flavor with vanilla. Bake in loaf.
Egg Torte.
6 eggs 1 pk. dates
1 c. sugar 1 c. walnuts, chopped
y2 c. bread crumbs 1 t. vanilla
1 t. baking powder
Beat yolks, add sugar and beat. Add baking powder and
crumbs, then dates cut in small pieces and nuts, then whites
of eggs beaten stiff and vanilla. Bake in coffee cake pan
forty minutes. Serve with whipped cream.
106 THE SHOREWOOD COOK BOOK
Eggless Cake.
y2 c. butter 1 t. grated nutmeg
\y2 c. sugar y2 t. cinnamon
1 c. sour milk 3 level c. sifted flour
1 c. raisins, chopped fine and 1 t. soda
well floured
Cream butter and sugar, add sour milk, spices, raisins,
flour, and soda. Bake in a moderate oven.
Ever Best Cake.
1 c. sugar 1 egg
1 T. butter lJ/2 c. flour
Over 1 cup of chopped dates sprinkle 1 teapsoon of soda.
Over this pour 1 cup of hot water. Cream butter, add sugar
and egg, and date mixture.
1 t. vanilla y2 c. nuts, chopped
Add flour.
Farina Cake.
1 c. granulated sugar 1 t. cream of tartar
y2 c. powdered sugar y2 t. soda
1 c. farina \y2 c. rolled and sifted oven
24 c. ground walnuts dried bread crumbs
6 eggs
Beat yolks, add the sifted sugar, and beat five minutes.
Whip the whites with cream of tartar until stiff; add this to
yolks and whip two minutes. Mix all dry ingredients, add to
the eggs and beat well. Bake in two or three layers. Serve
with whipped cream and sprinkle top with chopped walnuts.
Frozen Angel Food.
5 egg whites 1 scant c. sugar
1 c. heavy cream 1 t. vanilla
First beat whites until stiff, adding half the sugar, beating
gradually. Then beat cream, adding the rest of the sugar
gradually. Then mix eggs and cream together lightly. Add
flavoring and turn into loaf cake tin. Have ready a box of
snow and salt mixed, and pack the mixture into this. Be sure
you have a tight cover on the tin to prevent the snow and
salt from falling in. Let stand five hours and serve as brick
ice cream.
THE SHOREWOOD COOK BOOK 107
Frozen Coffee Cake.
1 lb. flour 1 t. salt
y2 lb. shortening IT. sugar
Mix like pie crust. Add :
3 egg yolks lc yeast
1 c. milk
Set in cool place over night. In morning roll out on
board. Beat whites of 3 eggs, 1 cup sugar, spread over rolled
dough. Add raisins, nuts and cinnamon. Let raise in warm
place.
Fruit
: Cake.
YA lb. butter
2 lb. currants
1 lb. brown sugar
1 lb. dates
5 eggs
y2 lb. citron
1 c. sour milk
or buttermilk
y2 lb. candied cherries
1 t. soda
y2 lb. candied pineapple
1 t. cinnamon
1 lb. walnuts
1 t. nutmeg
1 lb. brazil nuts
1 t. allspice
2 wine glasses brandy
2 lb. raisins
1 lb. flour
Bake two
hours.
German Coffee Cake.
y2 c. sugar 1/3 c. butter
1 c. milk y2 t. salt
Heat these ingredients, then let cool while you dissolve
one cent yeast in one-half cup lukewarm water. Beat all
together with two eggs and three heaping cups of flour.
Flavor with grated rind of lemon. Set in evening.
Good Date Cake.
1 lb. dates, chopped 4 eggs, well beaten
1 lb. walnuts, coarsely 4 T. flour
chopped 1 t. baking powder
1 c. powdered sugar
Serve with whipped cream.
108 THE SHOREWOOD COOK BOOK
Silver Buckle Coffee
Milwaukee's Favorite
E. R. GODFREY & SON CO.
ALBERT C. BIERSACH
Dealer in and Importer of
BOOKS, PERIODICALS. FINE STATIONERY, FOUNTAIN
PENS AND BLANK BOOKS
CONGRATULATION CARDS for all occasions
315 Third St., Opp. Wm. Steinmeyer Co. Phone Grand 4682
Telephone Grand 4570 Pub^Lforary
STEINFUHR & KRIVANEK
TAILORS
801 Grand Avenue Milwaukee
L. SHAPIRO
Dealer in
GROCERIES, FRUITS AND
VEGETABLES
1382 Oakland Edgewood 142
THE SHOREWOOD COOK BOOK 109
Graham Cake — No. 1.
1 c. sugar 17 graham crackers
y2 c. butter \y2 t. baking powder
Y^ c. milk 3 T. confectioner's sugar
y2 c. flour 1 t. vanilla
3 eggs, well beaten 2 T. melted butter
Roll graham crackers fine and put through flour sieve.
Mix all well. Make a frosting of the confectioner's sugar,
melted butter and vanilla. Add a little milk to make smooth
enough to spread on top layer. Sprinkle frosting with chopped
riuts. Bake in two layers.
Graham Cake — No. 2.
1 c. sugar 2y?. c. graham crackers, rolled
y2 c. butter 1 t. baking powder
2 eggs 1 t. vanilla
24 c. milk
Bake in two layers.
Graham Cracker Cake — No. 3.
\y T. butter \y> c. flour
iy2 c. sugar \y2 c. rolled graham crackers
3 eggs (16 to 18 crackers)
1 c. milk 2 t. baking powder
Beat dough well and bake in three layers.
Filling.
4 T. sweet cream y2 c. butter
3 c. confectioner's sugar 1 t. vanilla
Stir creamy and put between layers and on top of cake.
Graham Cracker Torte — No. 4.
1 c. sugar Pinch of salt
3 eggs (well beaten) 2 t. baking powder
1 c. sweet milk 27 graham crackers
y2 c. butter
Bake in layers and spread with any tart jelly. Put
together with whipped cream.
110 THE SHOREWOOD COOK BOOK
Gugelhopf.
y2 lb. butter y> pt. milk
Y\ lb. sugar 1 t. salt
Grated rind of 1 lemon 2c yeast
6 eggs, beaten separately 1 lb. flour
Beat well (herein lies the success of the cake). Grease-
tin well and sprinkle with broken almonds. Put dough into-
tin and let rise until it reaches the top. Bake in slow oven-
Hazelnut Cake.
y lb. sugar
iy c. grated hazelnuts
7 eggs
7 T. cracker meal
Rind of 1 orange
1 t. baking powder
Juice of y2 lemon
2 T. brandy
Stir sugar and yolks of the eggs to a cream. Then add
the beaten whites of the eggs. Stir very little and slowly-
Bake in loaf about fifty minutes, or in layers.
Kaiser Torte.
y c. butter 2 c. and 2 T. flour
1 c. sugar 2y t. baking powder
3 eggs 1 c. raisins
Rind of a lemon 1 c. walnuts (cut in pieces)
y c. milk
Bake and cover with butter frosting.
Krummel Torte.
5 eggs 3 t. baking powder
2 c. sugar 1 lb. English walnuts
10 T. rolled soda crackers y lb. dates
Beat yolks, add sugar, beaten whites, crackers mixed with
baking powder, lastly nuts and dates cut fine. Bake in shallow
pans twenty minutes in hot oven. Serve with whipped cream-
This will serve sixteen people.
THE SHOREWOOD COOK BOOK 111
Lady-finger or Ice-Box Cake.
y2 lb. butter 3 eggs
1 c. powdered sugar Rind and juice of 1 lemon
4 doz. lady-fingers Juice of 2 oranges
Work butter with hands for fifteen minutes. Add pow-
dered sugar and stir again. Add the eggs, one at a time.
Then add the juice and rind of lemon and oranges. Make a
fence of lady-fingers by separating them, putting the smooth
side toward the outside of the spring form. Then make a
layer of lady-fingers, then a layer of dough, and so on until
all is used.
Lady-finger Torte.
6 eggs, beaten separately 6 lady-fingers
1 c. powdered sugar 1 t. baking powder
1 c. grated almonds
Measure almonds before grating. Use seven or eight
lady-fingers if they are small. Dry them and brown in oven.
Then roll and add the baking powder. Add beaten whites of
the eggs last. Bake in three layers.
Filling.
1 T. cream Powdered sugar
Butter, size of an egg
Use enough powdered sugar to make a creamy filling.
Minute Cake.
1 c. sugar Pinch of salt
\y2 c. flour 2 eggs
2 t. baking powder 3 T. melted butter
Sift the sugar, flour, baking powder, and salt. Break the
eggs into a cup and fill with milk. Flavor with lemon. Add
the melted butter. Beat all together with an egg beater until
smooth. Bake in quick oven. Good for layer cake.
Molasses Cake.
1 egg 1 t. soda in
y2 c. boiling water
2y2 c. flour
Flavor to taste
y2 c. hickory nuts
112 THE SHOREWOOD COOK BOOK
OAKLAND FOOD MARKET
KOEHLER & PREISS, Props.
Phone Edgewood 2195 1039 Oakland Ave.
MEAT MARKET
We Carry a Full Line of
FRESH CUT MEATS
GROCERIES AND DELICATESSEN
Home Made Sausage Meat
BAKED HAM BAKERY WE DELIVER
Telephone Broadway 2676
CHAS. F. SCHLUETER
CUSTOM TAILOR
Room 402 Iron Block MILWAUKEE, WIS.
SHOREWOOD SPECIALTY SHOP
1314 Maryland Ave., Cor. Maryland Ave. and Atwater Road
Complete Line of Notions and Baby Goods
Hand-Made Laces and Madeira
Cotton and Silk Negligee and Kimonas
Silk and Cotton Underwear
Large Assortment of Fancy Handkerchiefs
Phoenix Hosiery
Our Prices are as Reasonable as the Down-town Stores
Your esteemed patronage is kindly solieiteil
We specialize in HIGH GRADE Watches, Diamonds,
and Diamond Mountings.
No Inferior Goods Sold Special Designs on Request
J. SAUERMANN
Official Watch Inspector C. & N. W. R. R.
166 Wisconsin Street Milwaukee, Wis.
Phone Broadway 2663
THE SHOREWOOD COOK BOOK 113
Molasses Nut Cake.
1 c. sugar 3 eggs
y2 scant c. butter 4 T. molasses
1 c. milk 1 t. cloves
2 c. flour 1 t. cinnamon
1 c. raisins 1 c. walnuts
2 t. baking powder
Napf Kuchen.
24 c. sugar 5 eggs
34 lb. butter Salt
1 c. milk Rind of 1 lemon
1 lb. flour 2c yeast
24 c. raisins
Napfkuchen with Baking Powder.
y2 c. butter 1 c. milk
\y> c. sugar 3 c. flour
4 eggs y2 lb. raisins
2 l. baking powder Lemon rind
Nut Cake.
y2 lb. butter 1 t. cream of tartar, in flour
1 c. sugar y2 t. soda, in milk
3 tgg whites l}/2 c. flour
y2 c. milk 1 c. chopped nuts
Bake in shallow pan and cut into squares.
Orange Cake.
1 c. powdered sugar 1 t. baking powder
6 eggs, beaten separately Juice of 1 orange
1 c. almonds Rind of 2 oranges
1 c. zwieback
Ottelo Torte.
1 c. powdered sugar 1 c. flour
5 eggs, beaten separately 1 t. baking powder
Bake in two layers.
Filling.
1 c. cream or milk 1 T. cornstarch
3 T. sugar 1 egg
Flavor to taste. When cool, add the beaten white of the
esfjj;. Use chocolate frosting-.
114 THE SHOREWOOD COOK BOOK
Poppy Seed Cake — No. 1.
1 c. poppy seed 2 c. flour
\y2 c. milk 2 t. baking powder
ly2 c. sugar 4 whites of eggs, beaten
y2 c. butter 1 t. vanilla
Grind poppy seed. Heat one-half of the milk, pour over
poppy seed, let stand over night. Cream butter and sugar and
add poppy seed mixture. Add flour and baking powder
mixed, and last, the beaten whites. Place in a well greased
spring form and bake in a moderate oven 45 minutes. When
cold cover with chocolate butter frosting or with fudge
frosting.
Poppy Seed Cake — No. 2.
1 heaping c. sugar \y2 c. flour
y2 c. butter 2 t. baking powder
3 eggs J/2 c. poppy seed
y2 c. milk
Bake in three layers and fill with custard filling. Frost
with the following:
Frosting.
1 c. confectioner's sugar 2 egg yolks
1 T. butter Vanilla
Stir smooth, flavor with vanilla and spread on cake.
Potato Torte.
y2 c. butter 2 c. sugar
1 t. cinnamon 1 t. allspice
y2 t. cloves y2 t. ginger
A little nutmeg 5 eggs
y^ lb. chopped almonds 1 cake sweet chocolate
1 c. grated boiled potatoes 1 T. vanilla
1 t. saleratus I c. sour milk
2 c. flour
Cream the butter with the sugar, then add the eggs, add
sour milk and soda and spices, add the flour, chocolate and
potatoes and almonds and vanilla. Bake one hour.
THE SHOREWOOD COOK BOOK 11
Potato Cake.
1 c. butter
4 eggs [ i
1 c. mashed
potatoes
1/3 c. chocolate
y2 c. milk
y2 t. allspice
y2 t. cloves
y2 t. cinnamon
2Y-2 c. flour
4 t. baking powder
1 t. vanilla
1 c. nut meats
2 c. sugar
Cream butter and sugar and add the yolks of eggs, beaten
lightly. Add in order, the potatoes, chocolate, milk, spices,
vanilla, nuts, and the baking powder sifted into the flour.
Lastly, add the beaten egg whites. Bake either in loaf or
laver.
Puff Paste Cake.
2 large c. flour 1 egg
1 c. butter 1 whole eggshell of cold water
Prepare the above mixture in the evening, keeping it in
a cool place. The next morning divide into six parts, roll
out into thin sheets, prick with a fork and bake in jelly cake
tins in a moderate oven. When cold, cover first sheet with
custard filling, the second with red currant jelly, and continue
alternating until the six sheets have been used, placing small
dots of the jelly on the upper sheet.
Quick Coffee Cake.
1 egg 1 c. milk (scant)
1 c. sugar (scant) Salt
1 T. butter Lemon
iy4 c. flour Vanilla
2 t. baking powder
Cream butter and sugar. Add egg and milk. Sift flour,
salt, and baking powder together and put in cinnamon. Sugar
and place almonds on the top before baking.
Railroad Cake.
1 c. sugar 2 t. baking powder
4 T. melted butter 2 c. flour
2 eggs Flavor to taste
y2 c. sweet milk
Put all together, stir five minutes and bake in loaf or
layers.
116 THE SHOREWOOD COOK BOOK
Where Economy Rules
ATWATER CASH MARKET
WM. TEMKIN, Prop.
Phone Edgewood 83 461 Atwater Road
If you want the Best — we have it
Choice Meats, Fresh , Fruits and Vegetables
Come ami Save the Big Difference
RUSSELLA SCOTT ATKINSON
Teacher of Piano — Shorewood
1297 Frederick Ave. Edgewood 1872
PERKINS HARDWARE
Where Service and Courtesy Prevail
Phone Edgewood 1875 463 Atwater Road
SHOREWOOD, WIS.
Repairing of Tinware and Electrical Appliances
Stoves and Furnaces
Lawn Mowers and Skates Sharpened
Telephone Hanover 723
C. M. LARSON
Fluff Rug and Rag Carpet Weaving
Carpet Cleaning and Upholstering
624 National Ave. Milwaukee, Wis.
THE SHOREWOOD COOK BOOK 117
Raisin Cake.
1 egg 1 t. soda
1 c. sugar 2 c. flour
y2 c. butter (scant) y2 t. baking powder
1 c. chopped raisins y2 c. chopped walnuts
1 c. boiling water
Dissolve soda in boiling water and pour over raisins. Let
cool before adding other ingredients. Sift flour three times
with baking powder. Bake in layers and put together with
boiled frosting.
Ryebread Torte.
12 egg yolks 6 oz. rye bread crumbs
10 egg whites Rind of 1 lemon
24 lb. sugar 1 t. cinnamon
6 oz. almonds (5 oz. sweet y2 t. cloves
and 1 oz. bitter)
Beat the whites stiff, add sugar and beat five minutes
longer. Beat yolks and fold into whites. Fold in bread
crumbs, add the lemon rind and the spices.
Sand Torte.
1 lb. butter 8 eggs
1 lb. powdered sugar Rind of 1 lemon
1 box cornstarch
Melt butter and add sugar. Beat until thick. Stir in one
egg yolk and a little cornstarch at a time until all is used.
Then add egg whites beaten stiff and grated lemon rind. Beat
all one hour. Bake one and a quarter hours in a slow oven,
turning off heat entirely the last one-quarter of an hour.
Simple Sponge Cake.
4 eggs, well beaten 2 c. flour
2 c. sugar, beat together 1 c. boiling water
Pinch of salt Lemon or vanilla
Beat as each ingredient is added. Lastly, add the water
slowly, while beating. Flavor with lemon or vanilla. Bake
slowlv one-half hour.
118
THE SHOREWOOD COOK BOOK
1 c. sugar
2 T. butter
y2 c. water
\y2 c. flour
Snow Cake.
\y2 t. baking powder
3 egg whites
Flavor to taste
Sour Milk Apple Cake.
J/2 t. soda
1 c. sour milk
About 2 c. flour
y2 c. butter
1 c. sugar
2 eggs, well beaten
A little cinnamon
Dissolve soda in the sour milk. Use enough flour to make
a thin batter. Spread in long tin and cover with sliced apples.
Sprinkle sugar and cinnamon over apples. Serve hot as
dessert, using cream, if preferred.
1 c. sugar
1 T. butter
1 egg
y2 c. raisins
1^4 to 2 c. flour
Lemon rind
1 c. sour milk
Spice Cake.
1 t. soda, dissolved in a little
vinegar
y2 t. cloves
Little nutmeg
Little chocolate, melted
1 t. vanilla
Sponge Cake.
4 eggs, beaten separately
1 c. sugar
\y2 t. cornstarch
1 t. lemon extract
1 scant c. flour
3 T. cold water
1 level t. baking powder
yA t. salt
Beat the yolks of the eggs until thick and gradually add
the sugar. Beat two minutes and add the water. Sift together
thoroughly the cornstarch, flour, baking powder, and salt, and
add the first mixture, the whites of the eggs beaten stiff, and
the lemon extract. Bake in a buttered angel-cake pan, forty-
five minutes, or shallow cake pan thirty-five minutes in a
moderate oven.
THE SHOREWOOD COOK BOOK 119
Sunshine Cake — No. 1.
6 large eggs 1 t. vanilla
1 c. granulated sugar y^ t. cream of tartar
1 c. flour
Beat the whites of the eggs until dry, then add a pinch of
salt and the cream of tartar. Add the sugar and beat five
minutes longer. Beat yolks until lemon color and fold into
whites. Sift the flour four times and fold in a little at a time.
Put into a moderate oven, turn off one burner after cake has
been in the oven twenty minutes. Continue baking thirty
minutes longer.
Sunshine Cake — No. 2.
7 egg whites 2/3 c. flour
5 egg yolks 1/3 t. cream of tartar
1 c. sugar Pinch of salt
Beat Avhites and while beating add cream of tartar. Con-
tinue beating until very stiff. Stir in sugar lightly, next the
beaten yolks, and lastly, salt and flour.
Velvet Sponge Cake.
2 c. sugar Pinch of salt
6 eggs 2y2 c. flour
1 c. boiling water 2 t. baking powder
Beat sugar and yolks of the eggs fifteen minutes. Stir
in boiling water, salt, flour, baking powder, three egg whites
and flavor. Use remaining egg whites for frosting. Bake
in loaf in slow oven.
Walnut Torte.
9 eggs 1 c. crackers, rolled
1 c. sugar 1 t. baking powder
1 c. walnuts, broken Rind and little juice of 1 lemon
Beat yolks of eggs and sugar one-half hour, add other
ingredients. Beat whites of eggs to a froth and fold in. Bake
in two layers. Use boiled custard for filling.
120 THE SHOREWOOD COOK BOOK
OAKLAND AVENUE MARKET
A. J. SCHIEBLE, Prop.
CHOICE MEATS
at Reasonable Prices
POULTRY AND FISH
Lakeside 2045
WHEN YOU PREPARE FOR THE
PARTY YOUR JEWELRY
should be in accordance with your high ideals in
cooking — at this store you gain distinction in your
Jewelry, and yet don't have to pay high prices —
that's
30 Years A , • ^ , Cor. 4th St.
in business ArCHie Tegtmeyei* Grand Ave.
Stylish Hats for the whole year
WERNER'S FINE MILLINERY
1523 Fond du Lac Ave.
Special Designs in Bridal Veilings
Telephone Kilbourn 1097 Prices Reasonable
Electricity Makes Housework Easy
WE ARE AT YOUR SERVICE
Your Friends Will Recommend
PIEPKORN ELECTRIC CO.
304 West Water St.
THE SHOREWOOD COOK BOOK 121
FROSTINGS AND FILLINGS.
Boiled Icing.
1 c. sugar 1 c. milk
Boil until mixture threads.
Caramel Frosting.
y± c. brown or maple sugar Y\ c. milk or cream
Y\ c. butter
Boil like candy. When it strings, beat and spread on
cake, adding vanilla.
Frosting.
1 c. confectioner's sugar 1 t. vanilla
1 T. butter Chocolate
Use enough chocolate to make a nice brown cream.
Fruit Frosting.
2 egg whites 2 T. lemon juice
1 grated apple 1/3 c. powdered sugar
Put all in large bowl and beat with Dover egg beater until
stiff. Fruit may be used, such as berries, pineapple, etc.,
instead of apple, or frosting may be colored with fruit paste.
Fudge Frosting.
1 c. sugar 2 T. butter
1/3 c. milk 1 t. vanilla
2 squares of chocolate
Boil sugar, milk, and chocolate for four minutes. Add
the butter and cook four minutes longer. Add the vanilla
and beat until thick enough to spread.
Strawberry Frosting.
White of 1 egg 5 T. canned strawberries or
1 c. powdered sugar 1 c. mashed strawberries
To the white of one egg, add the powdered sugar, to
which add the strawberries. Beat all together with a wire
egg beater for one-half hour. The white of the egg must not
be beaten first, but beaten with the cup of sugar.
122 THE SHOREWOOD COOK BOOK
Apple and Lemon Filling.
Juice and grated rind of 1 large, sour apple, grated
1 lemon 1 c. sugar
Boil together five minutes and let it cool. It is then ready
for use.
Butternut Filling.
1 c. butternut meats, 2 eggs
chopped fine 2 T. sugar
1 c. sour cream
Mix thoroughly and spread between layers of cake.
Walnut Filling.
y2 c. milk y* lb. walnuts, chopped
2 c. sugar
Boil milk and sugar steadily for five minutes, take from
fire and add nuts. Beat until it spreads.
Filling.
y c. sugar 3 egg yolks
1 heaping T. flour Vanilla
1 c. milk
Boil until thick. Cool and flavor with vanilla.
Butter Filling.
\y2 c. confectioner's sugar 1 T. cream
1 T. butter 1 egg yolk
1 t. vanilla
Beat sugar and butter to a cream, add vanilla, cream and
the yolk of the egg. Beat until smooth and spread between
and on top of cake. Sprinkle finely chopped almonds on top,
if desired.
Filling for Layer Cake.
Whites of 2 eggs 1 c. hickory nuts
1 c. powdered sugar y2 c. stoned raisins
2 t. water 1 t. vanilla
Boil sugar and water until it threads, then pour in whites
and cook well, add raisins, hickory nuts and vanilla..
THE SHOREWOOD COOK BOOK 123
COOKIES AND DOUGHNUTS.
Almond Cookies.
y2 lb. butter 3 t. baking powder
1 lb. brown sugar 4 eggs
y2 cake sweet chocolate, 1 t. cinnamon
grated 1 t. cloves
1 c. almonds, chopped fine 2 c. flour
Bake in two coffee cake tins in slow oven. Frost with
white boiled frosting. When cold, cut in pieces about one
inch wide and three inches longf.
Almond Cookies — No. 2.
^2 lb. butter 2 eggs
]/2 lb. sugar 1 c. blanched almonds,
1^4 lb. flour or half cornstarch chopped fine
1 large t. baking powder
Mix with a little milk into a soft dough to roll out.
Almond Cookies — No. 3.
1 c. white sugar 2 c. butter
1 c. brown sugar 4 scant c. flour
1 c. blanched almonds 1 dessert spoon soda
3 eggs 1 t. cinnamon
Cream the butter and sugar, then drop the eggs in sep-
arately.- Dissolve the soda in one teaspoon warm water and
add cinnamon. Then add the chopped almonds and flour and
stir until smooth. Let stand over night in a cold place.
Cut and bake in hot oven until a delicate brown. These will
keep a long time.
Almond Kisses.
4 egg whites, beaten stiff 24 lb- chopped almonds
1 lb. confectioner's sugar 1 t. cinnamon
Beat eggs and sugar, add almonds and cinnamon. Drop
on well buttered tins and bake twenty minutes in a moderate
oven.
124 THE SHOREWOOD COOK BOOK
For Baking, Cooking and Preserving
You Need the BEST
We carry a complete assortment of
Flavoring Extract, Vegetable Colors and Spices
Fresh Drugs, Chemicals and Medicines
DRUSCHKE'S PHARMACY
Two Phones Southwest Corner
Edgewood 1500-1501 Oakland and Concord Aves.
Fancy Torten and School Supplies
Wedding- Cakes Ice Cream and Candies
Telephone Edgewood 1475
SHOREWOOD HOME BAKERY
C. WOERISHOFER
425-427 Atwater Road Shorewood, Wis.
All Our Baking Is Strictly Home Made
"THE TASTE TELLS"
Compliments of
SHOREWOOD PHARMACY
SHOREWOOD'S
FIRST DRUG STORE
Phone Edgewood 722
N. E. GEARHARD
MEATS— Highest Grade CHICKENS— Milk Fed
Fish and Oysters in Season
Prompt Delivery
838 DOWNER AVE. Phone Edgewood 240 & 241
THE SHOREWOOD COOK BOOK 125
Almond Squares.
Mix:
]/2 lb. sugar y2 lb. almonds, ground
Take out half of this to sprinkle on top. Add to the
remaining:
y2 lb. butter, creamed • 2 eggs
y2 lb. flour, sifted Grated rind of y2 lemon
Roll out and cut in squares, brush over with white of egg,
sprinkle with the sugar and almonds, bake in moderate oven.
Almond Croquettes.
2 eggs. y2 lb. flour
y2 t. salt Grated rind of 1 lemon
y2 lb. powdered sugar y2 c. grated chocolate
y2 lb. shelled almonds
Beat the eggs until very light. Add the salt and sugar
and beat until very foamy. Grind the almonds very fine and
add to the flour. Add the lemon, and chocolate. Add flour
and almonds to the first mixture. Mix until smooth. Flour
board slightly, taking little dought on the board. Roll very
thin. Sprinkle with sugar on top. Cut into strips one and
one-half inches wide. Bake in a slow oven until golden brown.
Anise Cookies.
3 eggs, well beaten Pinch of salt
\y2 c. sugar Rind and juice of small lemon
\y2 to 2 c. flour 1 t. anise seed
1 t. baking powder
Beat eggs and sugar. Drop on well buttered tins and bake
until light brown.
Butter Cookies
1 lb. butter 3 c. flour
2 c. sugar 1 t. baking powder
Yolk of 5 eggs y2 t. salt
Cream butter and sugar, add egg yolks and salt, then flour
and baking powder. Chill dough, roll thin and cut.
126 THE SHOREWOOD COOK BOOK
Banana Fritters.
8 bananas Flour
1 c. flour 1 T. olive oil
2 eggs 1 t. baking powder
2/3 c. cold water
Cut the bananas into three pieces. Make a batter of the
flour, the well beaten yolks of the eggs and the cold water
and add this gradually to the flour, stirring all the time. Add
the olive oil, the well beaten whites of the eggs and the baking
powder. Cover the banana with this paste and drop into
hot fat. When a bright golden color, take out and sprinkle
with powdered sugar. For a sauce, use currant jelly, thinned
with water.
Cream Puffs.
1 c. boiling water y2 c. of butter
When boiling stir in 1 cup of flour, heaping. Let it get
cold, then stir in three unbeaten eggs. Drop on tins and
bake. It will make fifteen.
Cream : One cup of milk, Y\ cup of sugar, 1 egg, 3 table-
spoons of flour. Flavor to taste. Cut the puffs open and put
cream between.
Cocoanut Cookies.
1 c. butter 1 c. grated cocoanut
2 c. flour 1 c. milk
1 c. sugar 1 t. baking powder
1 egg
Cocoanut Cookies.
5 eggs 2 t. baking powder
2 c. sugar J/2 lb. cocoanut
3 c. flour
Beat eggs to a cream. Mix well and drop from teaspoon
about two inches apart into buttered tins.
Cocoanut Kisses.
2 c. cocoanut 2 level T. flour
1 c. sugar 2 stiffly beaten whites of eggs
Drop on butter pans and bake.
THE SHOREWOOD COOK BOOK 127
Cocoa Kisses.
2 egg whites 1*4 c. sugar
2 T. cocoa y t. cinnamon
34 lb. almonds, chopped and blanched
Beat the whites until stiff and gradually add two-thirds
of the sugar. Continue beating until mixture will hold its
shape. Fold in the remaining sugar. Drop mixture from tip
of spoon in small piles one-half inch apart, on greased tins.
Bake in slow oven with decreasing heat, fifty minutes or un-
til dry. When done, they do not cling to pan.
Buttermilk Doughnuts.
2 eggs 1 t. grated nutmeg
1J4 c. sugar 1 t. soda
2 T. melted fat 2 t. baking powder
y2 t. salt About 1 qt. flour
1 c. buttermilk
Beat eggs, and sugar and shortening. Mix the rest of the
dry ingredients, combine the two mixtures with the milk.
Knead slightly, roll into % inch thickness, cut and fry in deep
hot oil or fat. Dust with powdered sugar.
Doughnuts.
1 T. butter y2 c. sour milk
1 pinch salt y2 t. soda
y2 c. sugar Flour
1 egg
Cream butter and sugar, then add egg. Dissolve soda in
milk and add flour. Fry in deep lard.
Potato Doughnuts.
2 medium sized potatoes 1 c. sour milk
mashed 3 eggs
Butter size of an egg, add to 1 1/3 c. sugar
potatoes while warm y2 t. salt
A little grated nutmeg, 4 cups of flour, sifted, with 1 tea-
spoonful baking soda and 2 teaspoonsful baking powder.
Handle very lightly and fry in deep fat.
128
THE SHOREWOOD COOK BOOK
LOUIS SCHMITT
PRACTICAL
PLUMBER AND GAS FITTER
741 Oakland Ave.
Telephone Lakeside 675 Milwaukee, Wis.
692 Oakland Ave.
GENERAL
HARDWARE
Sheet Metal and
Furnace Work
Lakeside 3135
THE PROGRESS TAILORING CO.
M. SMITH, Prop.
Ladies' Artistic Custom Tailoring
1037 Oakland Ave., Near Edgewood Phone Edgewood 2034
A really good tailor is a fit person to know. I proudly pro-
claim I am just your man. When we make your suit or coat
the suit or coat will fit right — with all the latest designs. We
believe in treating our customers square. Once your tailor,
your tailor always.
We Also Do Cleaning, Pressing and Remodeling
Lakeside 660
East Side Floral Co.
H. E. KOEGLER, Prop.
468 Farwell Ave.
FARMS & COUNTRY HOMES
THEO. RICHTER
Real Estate
Phone Grand 1641
Mortgage Loans
Insurance Investments
317-318 BRUMDER BLDG.
MILWAUKEE, WIS.
THE SHOREWOOD COOK BOOK 129
Fruit Cookies No. 1.
1 c. butter 1 t. cinnamon
\y2 c. sugar 34 t. cloves
1 c. seeded raisins 34 t. nutmeg
1 c. walnuts 2 eggs
2 t. baking powder 2 T. milk
iy2 c. flour
Cream butter and sugar and add other ingredients. Roll
and bake.
Fruit Cookies No. 2.
\y2 c. sugar y2 c. currants
3 eggs 1 t. cinnamon
1 c. butter 1 t. salt
y2 c. sour milk 1 t. soda dissolved in milk or
1 c. chopped nut meats water
y2 c. raisins
Drop in small pieces on greased pans and bake.
Cornflake Cookies.
3 egg whites, beaten well Y\ c. nut meats
1 c. sugar 3 c. cornflakes
Drop with spoon on butter pans and bake.
Good Plain Cookies.
3 T. butter 1 egg
3 T. lard 2 c. flour
1 c. sugar 2 t. baking powder
34 c. milk 2 t. vanilla
Graham Cookies.
iy2 c. brown sugar 1 t. soda
24 c. shortening 1 t. ginger
1 egg 1 c. white flour
Y\ c. sour milk, or buttermilk 1 c. hickory nuts
Add graham flour enough to roll easily. Sprinkle with
sugar.
130 THE SHOREWOOD COOK BOOK
Hermits.
iy2c. brown sugar
3 eggs
1 c. chopped nuts
1 c. chopped raisins
1 c. chopped dates
1 t. cloves
1 t. cinnamon
1 t. soda, dissolved in
1 T. molasses
3 c. flour
Make into balls the size of a walnut. Put separately, one
inch apart, into greased tins. Bake in slow oven.
Hominy Fritters.
1 c. cold boiled hominy 1 or 2 eggs
y2 c. milk 1 ssp. salt
1 c. flour 1 t. baking powder
Mix hominy with milk. Add flour, eggs, salt and baking
powder stirred into a little flour. Fry in deep lard. Drop
from a spoon and fry until a good brown. Have enough boil-
ing lard to float the fritters. Very good with syrup.
Lady Fingers.
1 c. sugar 54 c- milk
y2 c. butter 1 pt. flour
1 egg 1 t. cream of tartar
1 t. vanilla J/2 t. soda
Cut into strips, cover with sugar, and bake in a quick
oven.
Luft.
2 c. flour 1 egg
Butter, size of an egg Little whiskey
Add milk enough to make batter to consistency of noodle
dough. Roll very thin and cut into strips three-fourths of an
inch wide and about fifteen inches long. Turn twice around
the hand and fasten edges. Fry in deep fat until delicately
brown.
Macaroons.
4 eggs 1 t. cloves
1 lb. sugar 1 t. cinnamon
1 lb. flour 2 t. baking powder
1 cake sweet chocolate 5 c. nut meats
5 c. cocoanut
THE SHOREWOOD COOK BOOK 131
Mother Christie Cookies
3 eggs 1 qt. flour
2 c. sugar \J/2 t. baking powder
1 c. butter y2 c. cold water
Stir butter and sugar together and add other ingredients.
Use more flour if necessary to make it stiff enough to roll.
Roll thin and bake in very hot oven.
Nut Kisses.
Beat the whites of 4 eggs with a pinch of salt, to a stiff
froth, and add
1 c. sugar 3 c. cornflakes
1 c. broken nut meats 1 t. vanilla
1 c. shredded cocoanut
Drop on buttered tins with spoon and bake in a moderate
oven until a delicate brown.
Thimble Balls.
Roll out a sheet of noodle dough and double it. Take a
thimble and cut out dough. Have boiling fat ready and drop
dumplings in. Fry until they swell into brown balls. Serve
^' Oatmeal Cookies — No. 1.
4 c. oatmeal 1 c. lard
1 c. molasses 1 t. cinnamon
SJ/2 c. flour 2 t. soda
1 c. hot water 1 c. sugar A little salt
Drop in this about a tablespoonful to a cookie.
Oatmeal Cookies — No. 2.
1 c. sugar 1 t. cinnamon ,
1 c. butter 1 large c. Quaker Oats( not
3 eggs cooked)
J/2 c. sour milk 1 c. flour
1 c. chopped walnut meats 1 c. chopped raisins
y2 t. soda
Drop from a spoon.
Oatmeal Cookies — No. 3.
94 c. butter 2 eggs
1 c. sugar 2 c. flour
1 c. raisins, chopped 2 c. dry, uncooked oatmeal
3/4 t. salt 3 T. milk
132 THE SHOREWOOD COOK BOOK
A. H. PFEIFFER
Fancy Groceries
Phone Lakeside 2253 245 Farwell Ave.
H. C. IM
Dealer in
STAPLE AND FANCY GROCERIES
FLOUR AND FEED
Phone Edgewood 59 Cor. Atwater Rd. and Oakland Ave.
E. H. KARRER COMPANY
246 West Water St., Milwaukee, Wis.
We can supply your needs in Drugs, Medical Supplies,
Invalid and Sick-room Utensils, Trusses, Supporters,
Elastic Stockings, etc.
MRS. E. L. MAYME ANSLINGER
SPENSER CORSETIER
The Only Corset Made to Individual
Measure, Assuring Perfect Posture
Also Representive for Spenser Ease
and Comfort Surgeonial Belt for All
Abdominal Ailments.
For Appointment Phone Edgewood 784
1530 Prospect Ave. Shorewood, Wis.
THE SHOREWOOD COOK BOOK 133
Oatmeal Macaroons.
2/3 c. butter 2 eggs
1 c. sugar 1 t. vanilla or 1 sq. chocolate
2 c. oatmeal 1 c. raisins
1 c. flour 1 c. nut meats
2 t. baking powder
Drop in small pieces on greased pans.
Rock Cookies — No. 1.
\y2 c. sugar 1 t. baking soda
1 scant c. butter 1 t. cinnamon
\y2 c. seeded, chopped raisins 3 c. flour
3 eggs 2 T. sweet milk 1 c. chopped walnuts
Drop from spoon on buttered tin and bake.
Rock Cookies — No. 2.
\y2 c. sugar Pinch of salt
1 scant c. butter 1 c. raisins
3 eggs (well beaten) 1 c. walnuts, chopped fine
1 t. cinnamon y2 c. water
2 c. .flour 2 t. baking powder
Drop on buttered tins and bake in moderate oven.
Rose Doughnuts.
4 c. flour 1 c. sweet milk
1 c. sugar 2 eggs
2 t. baking powder 4 T. melted lard
1 t. vanilla Pinch of salt
Fry in a mixture of boiling lard and butter.
Scottish Crisps.
1 egg 1 c. rolled oats
y2 c. sugar 1/3 t. salt
1 T. melted butter % t. vanilla
Beat the egg until light. Add gradually sugar, butter,
oats, salt, and vanilla. Drop mixture by teaspoonfuls on a
thoroughly greased pan, one inch apart. Spread into shape
with a cake knife, dipped into cold water. Bake in a moderate
oven until delicately browned. Remove from pan with a
cake knife as soon as taken from oven. Chocolate may be used.
A raisin, also, may be placed on top of each before baking.
134 THE SHOREWOOD COOK BOOK
Snow Balls.
y2 pt. milk Yz pt. flour
4 eggs 1 T. butter
A little salt
Boil milk, flour and butter. When cool beat in one egg
at a time until smooth, and drop in deep fat, a spoonful at a
time. Roll in powder sugar.
Sugar Hats.
1 c. butter 1 lb. sugar
2 T. lard Grated rind of 1 lemon
4 eggs, yolks */> c. milk
y2 lb. chopped or ground 1 t. baking powder
almonds
Roll thin and on each cookie place a little teaspoonful of
the following batter: Whites of four eggs, beaten with one-
half pound of sugar and chopped almonds.
Vanilla Horns.
lb. butter V2 lb. flour
lb. sugar Grated rind of 1 lemon
y2 lb. unpeeled, grated y2 lb. powdered sugar .
almonds 2 or 3 t. vanilla
Cut out, bake to a light brown and roll, immediately after
baking in a mixture of powdered sugar and vanilla.
Walnut Rocks.
2 c. brown sugar 1 t. vanilla
3 eggs, well beaten 1 t. baking powder
y2 c. butter 2 c. flour
1 t. cinnamon 1 c. raisins
Pinch of salt 1 c. walnuts
White Peppernuts.
1 lb. flour Grated rind of 1 lemon
1 lb. granulated sugar 1 t. white pepper
4 eggs 1 T. shortening
3 oz. citron y2 c. sweet almonds
1 t. baking powder
Sift the sugar well. Stir eggs, sugar, shortening, and
spices with baking powder. Work well into quantity of flour
given, then form into marbles. Bake slowly in greased tin.
THE SHOREWOOD COOK BOOK 135
DESSERTS.
Ambrosia.
Spread in a glass dish, a layer of grated cocoanut and
sugar, a layer of peeled oranges, sliced, and so on, until the
dish is rilled, having the top layer of cocoanut. A generous
allowance of sugar to be used, say one and one-fourth pounds
to one dozen juicy oranges.
Bavarian Cream.
V* pkg- gelatine 5 eggs
1 qt. milk 1 c. sugar
Soak the gelatine in the milk until soft. Then boil and
add the egg yolks and the sugar. Remove from fire and add
beaten whites. Pour into mold.
Compote.
Put apricots in a fruit dish and arrange boiled rice around
the edges. Pour the syrup of the apricots, which has been
boiled down, over the apricots.
Neapolitan Ice Cream
1 qt. milk 1 qt. cream
6 egg yolks Sugar to taste
1 c. sugar Flavoring
Cook milk, eggs, and sugar like custard. When cold, add
cream and flavoring. More sugar if needed. Freeze.
Macaroon Cream.
1 T. granulated gelatine 3 eggs
% c. cold water 1/3 c. sugar
2 c. scalded milk }i t. salt
2/3 c. powdered macaroons
Soak the gelatine in the cold water. Make a custard
with the egg yolks, sugar, salt, and milk, and pour hot over
softened gelatine. When gelatine is dissolved, strain into a
pan. Set in ice water, and add macaroons. Stir until the
mixture begins to thicken, then add whites of eggs beaten
stiff. Mold, chill, and serve garnished with macaroons.
136 THE SHOREWOOD COOK BOOK
GEO. P. SOMMERS CO.
FANCY GROCERIES
Phones Edgewood 98-99 1307 Prospect Ave.
SHOREWOOD, WIS.
Tel. Broadway 2854 Res. Tel. Edgewood 2462
FRANK F. SCHULTZ
REAL ESTATE— LOANS— INVESTMENTS
GENERAL INSURANCE
517 East Water St. MILWAUKEE
CORSETS GIRDLES HOSIERY
LINGERIE BRASSIERES
Telephone Lincoln 212
WERNER-BENDINGER
CORSET SHOP
Best Attention for All Fittings
Upper 3rd St., 310 North Ave. MILWAUKEE, WIS.
John H. Lambrecht
Dealer in
PASTEURIZED CREAMERY BUTTER
AND FRESH EGGS
2601 North Ave. Phone Kilbourn 1726
THE SHOREWOOD COOK BOOK 137
Orange Mousse.
Juice of 4 oranges y, pkg. Knox's gelatine
Rind of 1 orange 1 pt. whipping cream
2 c. sugar y2 c. powdered sugar
y2 c. chopped nuts Vanilla
Make a syrup of sugar and a little water, add to juice.
Dissolve gelatine in one-fourth cup cold water, add one-third
cup hot water, stir, add to juice, strain, and put into mold.
Beat whipping cream very stiff, add powdered sugar, flavor
with vanilla, if desired. Add chopped nuts, put on top of
juice, cover with waxed paper, close mold, and pack in ice
to freeze.
Orange Delight.
6 oranges 1 c. pineapple
Slice the oranges. Mix with pineapple, or other suitable
fruit. Sprinkle generously with sugar and cover with
whipped cream.
Pineapple Mousse.
2 T. Knox gelatine 3 lemons
1 can sliced pineapples 3 c. cream
I/2 c. sugar 12 T. water
Dissolve gelatine in water five minutes. Heat the pine-
apple, cut into pieces and add the sugar. Pour over gelatine
and stir well until gelatine is dissolved. Whip the cream and
add to mixture. Lastly, add the juice of the lemons. Pour
into mold. Use next day, giving it time to harden.
Macaroon Dessert.
1 pt. hot milk 1 c. cold water
5 yolks 5 beaten whites of eggs
1 c. sugar y2 c. wine
2 T. granulated gelatine % lb. macaroons
Beat the yolks with the sugar until light. Soak the gela-
tine in the cold wrater, add the milk boiling hot. Stir until
dissolved ; pour this gradually onto the yolks and sugar mix-
ture, stirring constantly. Place on stove to reheat for about
two minutes, fold in the beaten whites and pour into mold
which has been rinsed with the wine and lined with the
macaroons. Serve with whipped cream.
138 THE SHOREWOOD COOK BOOK
Compliments of a Friend.
THE SHOREWOOD COOK BOOK 139
SAUCES.
Apricot Sauce.
1 c. apricot juice 1 t. cornstarch or flour
y2 c. sugar
Boil all together and strain. Use any kind of fruit juice
in the same manner.
Bechamel Sauce.
3 T. butter y2 pt. well seasoned stock
3 level T. flour Parsley
4 eggs (yolks) y2 c. cream
Melt the butter and add the flour. Cook until dry, not
yellow. Add the stock and put in a little parsley and simmer
twenty minutes. Add the cream in which the yolks of the
eggs have been beaten.
Brown Mushroom Sauce.
1 can of French mushrooms 4 T. butter
2 c. stock Salt
2 T. flour Pepper
Melt the butter and add the flour. Stir until a dark
brown, then add stock gradually. When this boils, add the
liquid from the mushrooms. Season and simmer twenty min-
utes. Skim off any fat that may rise to the top. Add the
mushrooms and simmer five minutes longer. Too much cook-
ing toughens the mushrooms. This sauce may be served with
any kind of roast or broiled meat. It is especially good with
beefsteaks.
Epicurean Sauce.
1 T. Tarragon vinegar y> c. heavy cream
2 T. grated horseradish Few grains cayenne pepper
1 t. English mustard 3 t. mayonnaise dressing
y2 t. salt
Mix the vinegar, horseradish, mustard, salt and cayenne,
add the cream, beaten stiff, and the mayonnaise dressing.
140 THE SHOREWOOD COOK BOOK
Sauce for Cauliflower.
Boil cauliflower in salted water until done and pour over
it the following : Stir the yolks of two or three eggs and a
little flour in some cold meat stock. Add a little of the water
in which cauliflower was cooked, and a few drops of lemon
juice. Boil in double boiler until it begins to thicken. Pour
over the cauliflower. A little grated nutmeg may be added,
if desired.
Sauce for Meat Pudding.
1 T. butter Salt
Cream Pepper
1 T. flour
Melt butter and add flour and enough cream to make
creamy sauce. Add some gravy if you have it. Salt and
pepper to taste. Pour over pudding. Bake one and one-
half hour.
Sauce for Steamed Salmon.
1 c. milk 1 T. butter
1 T. cornstarch Pepper
Dash of red pepper Salt
1 T. catsup Pinch of mace
1 well beaten egg
Heat milk to boiling point and thicken with cornstarch.
Add the liquid of the salmon, pepper, salt, butter, mace, red
pepper and catsup. Add the well beaten egg last.
Sauce.
1 c. sugar 1 egg, well beaten
1 c. milk Flavor to taste
Pour sugar and egg into milk when boiling. Stir con-
stantly. Flavor to taste. Good.
Tomato Sauce.
Y<\ c. tomato juice 1 T. relish
Little onion, cut fine
Add the onion and the relish to the tomato juice and
cook until mostly all the juice is evaporated.
THE SHOREWOOD COOK BOOK 141
Tartar Sauce for Broiled Fish.
1 T. vinegar 1 T. Worcestershire sauce
1 t. lemon juice 1/3 c. butter
1 ssp. salt
Mix the vinegar, lemon juice, salt and Worcestershire
sauce in a small bowl and heat over hot water. Brown the
butter and strain into the other mixture.
Wine Sauce.
1 c. boiling water 1 egg
1 T. cornstarch 1 ssp. grated nutmeg
34 c. butter 3/2 c. wine
1 c. powdered sugar
Moisten the cornstarch with cold water and stir into the
boiling water. Boil ten minutes. Rub butter and sugar to a
cream and add well beaten egg and the nutmeg. When the
cornstarch has cooked ten minutes, add wine, and pour the
whole over sugar and butter, stirring until well mixed.
White Sauce.
2 T. butter 1 c. milk
2 T. flour yA t. salt
Few grains of pepper
Melt butter, add flour, stir until thoroughly blended.
Add milk, cook until smooth. Season.
142 THE SHOREWOOD COOK BOOK
Compliments of a Friend.
THE SHOREWOOD COOK BOOK 143
JELLIES AND PRESERVES.
Crabapple Jelly.
Wash crabapples and cut in halves. Put in a kettle with
just enough water to cover them. Cook thoroughly and put
in a jelly bag and let drip. For every cup of juice add a cup
of sugar and let boil about twenty minutes. Two or three
rose geranium leaves may be added. Pour into glasses and
when cold, cover the top with melted paraffin.
Cranberry Jelly.
4 c. cranberries 2 c. sugar
1 c. water
Pick over and wash berries. Cook slowly in boiling water
twenty minutes or until soft. Rub through sieve, add sugar
and stir. Cook about five minutes or until it thickens. Pour
into wet moulds. Serve with meat.
Cranberry Jelly.
1 qt. cranberries 2 c. sugar
1 pt. water
Simmer cranberries and water until they burst. Add
sugar and boil fifteen minutes. Force through sieve into a
mould.
Currant Jelly.
Wash the currants and put them into a kettle over a very
slow fire with a small quantity of water. Cool and strain
through a thin bag. For every pint of juice add one pound
sugar. Let boil twenty minutes. When cool pour paraffin
over top.
Pineapple Preserves.
Pare and grate the fruit, and make a syrup of one-half
pound of sugar to one pound of fruit. Cook together about
ten minutes, fill into jars and seal tight. Delicious to serve
with ice cream, charlotte russe or blanc mange.
144 THE SHOREWOOD COOK BOOK
Plum Conserve.
1 sq. basket blue plums 1 lb. seedless raisins
4 oranges About 5 lb. sugar
Grated rind of 2 oranges y2 lb. broken walnuts
Boil plums, oranges, raisins and the grated rind of the
oranges with an equal amount of sugar (about five pounds).
Let fruit boil to pieces before adding sugar. Watch closely,
stirring it, as it burns easily. Just before putting into glasses
add the broken walnuts.
Red Raspberries.
Mash the berries and add one pound of granulated sugar
for every pound of fruit. Mix thoroughly and let stand twelve
hours, stirring occasionally. Seal in glass cans without heat-
ing. They will keep for a year or more and retain their flavor
much better than when cooked. If they should appear to be
fermenting, do not be alarmed.
Spiced Gooseberries.
5 lb.
green gooseberries
Cinnamon
4 lb.
sugar
Cloves
1 pt.
vinegar
Prepare the fruit and use one pound of sugar to one pound
of fruit. Cook until transparent.
THE SHOREWOOD COOK BOOK 145
PICKLES AND CATSUPS.
Chow-Chow.
1 head cabbage y2 c. salt
y2 pk. green tomatoes 3 T. mixed spices
12 onions (walnut size) 3 c. vinegar
4 green peppers 3 c. sugar
2 red peppers WBSBKBKk
Grind cabbage, tomatoes, onions and peppers in food
chopper, salt well, let stand over night. Then drain off some
of juice. Tie mixed spices in bag. Boil all in syrup 10 to IS
minutes. Put in fruit jars, air-tight.
Good Dill Pickles.
10 qt. water 2 qt. good vinegar
Cucumbers — 300 \y2 c. salt
Dill
Scrub cucumbers clean and let them lie in salt water
over night. Wash in clear water next morning. Drain and
dry them. Put dill in the bottom of glass jars and then
pack in cucumbers and put plenty of dill on the top, a
few spices and grape leaves, if cared for. Now boil the water,,
vinegar, and the salt, and pour over pickles, boiling hot-
Glass jars with pickles can be placed in hot water so as not to>
crack. Seal the jars and the pickles will keep and be nice
and crisp.
Piccalilli.
1 pk. green tomatoes y2 doz. onions
y2 large head cabbage 1 T. cloves
1 doz. green peppers 1 T. cinnamon
1 pt. grated horseradish 1 T. allspice
1 pt. molasses
Slice and sprinkle the green tomatoes with salt and let
them stand over night. Rinse in clear water. Chop the
cabbage, green peppers, and onions fine and drain through a
colander. Scald in vinegar and then drain off. Do not use
vinegar. Add the cloves, cinnamon and allspice. Add the
grated horseradish, molasses, and vinegar enough to saturate
the whole when packed in jars. Excellent.
146 THE SHOREWOOD COOK BOOK
Pickled Cherries.
Stone cherries, then cover with vinegar twenty-four hours.
Drain and add one pound sugar to each pound of cherries.
Stir until sugar is all dissolved, then put into jars and seal.
Sour Beans.
Cook beans in salt water until nearly done. Drain and
immediately put into fruit jars. In the meanwhile heat one-
third cup vinegar to one cup of water. Boil a few minutes
and then pour over beans in jars. Seal while hot. When
using, drain, put on fresh water and cook until tender. Espe-
cially good for salad.
Sweet Pickled Watermelon.
S c. sugar 4 T. broken cinnamon sticks
4 c. vinegar 4 T. whole cloves
Cut skin from watermelon. Cut rind into small pieces
about one inch wide and two inches long. Cover with water
and cook until tender. Boil sugar and vinegar ten minutes.
Add spices tied in a bag. Simmer to a syrup (about one
hour). Add melon and simmer another hour. Fill in jars
and seal.
Good Catsup.
y2 lb. granulated sugar 1 t. ground mace
1 gal. pulp Y\ t. cayenne pepper
y2 pt. cider vinegar
Choose very ripe tomatoes, wash and cut them in pieces.
Now put them into an enameled kettle, or jar, and let them
stand three days in a warm place, stirring them twice each
day. Strain by running them through a coarse sieve, fine
enough to hold the seeds. Boil the juice without cover (being
careful not to burn it). When it is the consistency of thick
cream, measure it carefully and to each gallon of pulp, add
one-half pound granulated sugar (not beet sugar), one-half
pint cider vinegar, one teaspoon ground mace and one-fourth
teaspoon of cayenne pepper. Boil fifteen minutes, bottle and
cork. When cold, paraffin may be poured into the bottles in
place of corks. This is a very choice recipe, the sauce will
keep for years and has the beautiful tomato color.
THE SHOREWOOD COOK BOOK 147
Catsup.
1 bu. tomatoes 1 c. sugar
1 pt. vinegar y> T. cinnamon
3 T. salt y2 T. allspice
3 T. ground mustard y2 T. whole cloves
2 red peppers 3 large onions
Cut the tomatoes into quarters. Boil and strain. Add
the vinegar, salt, ground mustard and sugar. Tie the follow-
ing spices in bag and add : cinnamon, allspice, whole cloves,
onions, red peppers (seeded). Boil four hours.
Pickled Beets.
Cook beets until tender in salt water. Remove skins and
slice. Take 1 pint vinegar, 1 pint liquid that beets were
cooked in and one-half cup sugar. Tie spices in a cloth, stick
cinnamon, whole cloves and allspice. Boil with liquid for
about ten minutes. Remove all scum. Put sliced beets in
the liquid and leave at boiling point (do not boil) for about
five minutes. Pack in Mason jars and seal immediately.
Small beets left whole may be used instead of sliced. Caraway
seed adds a delicious flavor, or a few slices of raw onion.
Cider vinegar is very good.
Beans, Cold Pack.
Cut beans as for table use. Pack in sterilized glass jars.
Put 1 t. salt to a quart on top. Cover well with cold water,,
leaving no bubbles. Seal up tight, turn back loose half-way
once around and put in large kettle or boiler. Cover well
over top of jars with cold water. Bring to boil and boil from
2 to 2y2 hours. Remove from water and seal up tight and
cool. These keep for over a year and are ready to be made
up for any way of serving.
Spiced Pickles.
To one quart cucumbers take two tablespoons salt and
four tablespoons sugar. In bottom of can put a couple grape
leaves, some dill and mixed spices to suit taste, and the salt
and sugar. Pack in pickles and over all pour one-half cold
vinegar and one-half cold water until can is full. Place some
dill and a small piece of horseradish root on top, and seal
Pickles put up in this way will keep indefinitely and always
remain hard. Use glass jars.
148 THE SHOREWOOD COOK BOOK
Compliments of a Friend.
THE SHOREWOOD COOK BOOK 149
Mixed Sweet Pickles.
100 small cucumbers 1 t. black pepper
1 qt. small onions 1 t. celery seed
5 green peppers, sliced 1 t. mustard seed
1 cauliflower 1 t. turmeric powder
Put cauliflower in salt water over night. Drain next
morning. Place in preserving kettle, add spices. Cover with
equal parts vinegar and sugar. Less sugar if not wanted so
sweet. Cook all together one-half hour. For little more va-
riety use sliced green tomatoes and green beans. Seal up in
Mason jars. Ready for use in about three weeks.
Mixed Pickles.
Small cucumbers, sliced, to 1 T. celery seed
make 2 qts. 2 T. ground mustard
8 medium sized onions, sliced 1 T. turmeric powder
4 c. cider vinegar 12 ears corn, cut from cob
2 c. water 1 red pepper, chopped
3 c. sugar x/i small c. flour
Let cucumbers and onions stand in salt water over night.
Next morning drain. Put in kettle and cover with vinegar
and water. Cook 20 minutes, add sugar and cook a few min-
utes ; add celery seed, mustard, turmeric powder and stir well.
Cook 2 quarts beans in salt water and add to mixture. Add
corn, 12 ears, boiled and cut from cob, and 1 chopped red
pepper. Let boil a little. Mix a small half cup flour with
water and add when mixture is almost done. Taste if sweet
enough. Put in Mason jars.
Ripe Tomato Pickles.
3 pts. tomatoes, peeled and 6 T. sugar
chopped 6 T. mustard seed
1 c. table celery, chopped y2 t. cloves
4 T. red peppers, chopped y2 t. cinnamon
4 T. green peppers, chopped y2 t. grated nutmeg
4 T. chopped onion 2 c. cider vinegar
4 T. salt
Mix the ingredients in order given. Put into a jar and
cover. This, uncooked, must stand a week before using and
if kept cold will keep a year.
150 THE SHOREWOOD COOK BOOK
Mustard Pickles.
50 pickles, cut in small slices 2 qts. green tomatoes, sliced
1 pt. onions, peeled and sliced 1 green pepper, sliced
Put all in salt water over night. Drain in morning. Pour
about one quart hot vinegar over it. Then take:
^2 c. flour 3 T. mustard
3 c. sugar 1 qt. vinegar
and mix all with :
2 t. turmeric powder 2 t. celery seed
Let boil and pour over pickles. Boil till tender. Put
in jars.
THE SHOREWOOD COOK BOOK 151
RELISHES.
India Relish — No. 1.
1 pk. green tomatoes 1 T. cinnamon
1 head cabbage 1 T. allspice
12 green peppers 3 onions
1 lb. brown sugar
Chop the tomatoes, let stand twenty-four hours, add the
onions, cabbage, and peppers. Then add spices and sugar,
cover well with vinegar and let simmer four hours.
India Relish — No. 2.
24 large green tomatoes 6 c. vinegar, diluted
5 green peppers 4 T. white mustard seed
4 T. salt 2 T. clery seed
4 c. sugar 8 onions
Remove seeds from green peppers. Chop tomatoes and
strain. Chop onions and green peppers and mix with ingred-
ients. Boil slowly until thick (about six hours).
Mustard Pickle Relish.
12 small cucumbers Y/i c. flour
1 pt. onions 3 green peppers
1 head cauliflower 2y2 qt. green tomatoes
1 lb. brown sugar iy2 qt. cider vinegar
3 oz. ground mustard 1 T. turmeric powder
Put cucumbers, cauliflower, tomatoes, onions and green
peppers through a food chopper. Let stand in brine over
night. Then drain through muslin bag in morning and boil
up with a dressing made of the remaining ingredients. Seal
while hot.
Red Tomato Relish.
1 pk. red tomatoes, chopped y2 c. mustard seed
fine Y* c. salt
2 c. chopped onions 1 t. nutmeg
2 c. chopped table celery 1 t. ground black pepper
2 c. sugar 4 t. cinnamon
3 small red peppers, chopped 3 qt. cold vinegar
Drain water off tomatoes. Add onions, celery, sugar,
mustard seed, salt, nutmeg, black pepper, cinnamon, and red
peppers. Then pour vinegar over all and bottle.
152 THE SHOREWOOD COOK BOOK
Compliments of a Friend.
THE SHOREWOOD COOK BOOK 153
Pepper Relish.
12 large red peppers 3 c. sugar
12 large green peppers 3 T. salt
15 onions, chopped fine 3 T. mustard seed
Vinegar
Remove seeds from peppers and chop or grind. Mix with
the onions and pour boiling water over the mixture. Let
stand five minutes, then drain. Make a vinegar solution of
one quart vinegar and two quarts water. Put peppers in the
mixture and let come to a boil. Let stand ten minutes, then
drain again. Then add one pint of vinegar, the salt, sugar and
mustard seed. Let come to a boil. Boil two minutes, bottle,
and seal.
Spanish Relish.
2 doz. small cucumbers 4 red and 2 green peppers
12 small or 7 large onions y2 gal. vinegar, diluted
1 medium sized cabbage 3 lbs. brown sugar
1 T. salt 1 T. mustard
2 heaping T. flour Little turmeric
3 large stalks celery
Mix the mustard, flour, salt, and turmeric with a little
vinegar and water until smooth. Add rest of vinegar and
sugar and when hot add pickles and boil about twenty min-
utes. Bottle hot.
154 THE SHOREWOOD COOK BOOK
STEVENS
PRINTING
COMPANY
INCORPORATED-
Quality
Service
Price
62 Mason St. Milwaukee
Phone Broadway 1421
THE SHOREWOOD COOK BOOK 155
CANDIES.
Sweets to the sweet.
"Better Than Fudge" Candy.
3 c. light brown sugar 5c can condensed milk
Small lump of butter Vanilla
Cook like fudge, or until candy forms a small ball when
dropped in cold water. Add vanilla and chopped nuts. Beat
until creamy.
Cocoanut Cream Candy.
2 T. butter 1/3 c. shredded cocoanut
iy2 c. white sugar y2 t. vanilla
y2 c. sweet milk
Melt the butter in a granite pan. Add the sugar and the
milk. Heat slowly to boiling point. Boil twelve minutes,
take from fire, add the cocoanut and vanilla. Beat until
creamy and pour into buttered tin. Cut into squares when cool.
Fondant.
2 c. sugar Y% t. cream of tartar
2/3 c. water
Boil the ingredients until mixture forms a soft ball when
dropped into cold water. Do not stir. Turn out on a large
platter, not greased. Put in a cool place and when it begins
to harden, stir with a wooden spoon until white and creamy.
This is the foundation for all cream candy. With fondant,
innumerable different kinds may be made.
French Chocolate Candy.
White of 1 egg 1 lb. confectioner's sugar
Use the white of one egg and an equal quantity of water.
Mix this with the sugar. If not stiff enough to mould with
the hand, add more sugar. Mould into shape and set away
a few hours to harden. Melt the chocolate over a dish of hot
water and dip the candy into it. Set them to dry on paraffine
paper.
156 THE SHOREWOOD COOK BOOK
Fudge.
3 c. sugar Butter, size of an egg
1 c. milk or cream Pinch of salt
6 T. cocoa Vanilla
Boil sugar, milk and cocoa until it forms a soft ball in
cold water. Then add vanilla and stir. Care should be
taken not to stir too much, or it may get lumpy.
Pinoche.
2 c. brown sugar 1 t. vanilla
24 c. milk 1 c. chopped nutmeats
1 T. butter
Boil sugar and milk and stir constantly until it becomes
a soft ball in water. Then remove from fire, add butter,
vanilla, and nutmeats. Beat until creamy, pour into buttered
pans, and cut into squares.
Sea Foam Candy.
2 c. brown sugar Vanilla
y2 c. water White of 1 egg
Boil the sugar with the water until it threads. Add the
vanilla, pour very slowly, beating all the time, into the stiffly
beaten white of the egg. Then beat quite hard until it is
rather thick. Stir in chopped nuts and cherries. Drop on
buttered tins.
THE SHOREWOOD COOK BOOK 157
MISCELLANEOUS.
Baking Powder.
y2 lb. baking soda 1 lb. cream of tartar
y2 lb. cornstarch
Sift four or five times.
Corn Meal Mush.
1 c. meal x/i c. cold water
1 t. salt 5 c. boiling water
Place over fire in smooth kettle, until it bubbles. Then
cover tightly and set on back of stove to bubble steadily for
an hour.
French Toast.
Slice wheat bread and dip each piece into milk. Then
beat two eggs and dip bread into this batter. Fry in hot lard.
Serve hot with butter or syrup.
Salted Almonds.
These salted almonds are delicious and this is the secret
of their success : Leave on the outer skin, wash and dry the
nuts thoroughly. Melt butter in a pan, and stir in the nuts,
seeing that they are all well coated with butter. Salt gen-
erously and leave in hot oven until they are thoroughly
brown. They are very crisp and have a richness of flavor
that is never obtained in the blanched nuts. The work of
preparing them, too, is lessened by half.
Vinegar.
Three gallons soft water, two pounds brown sugar and
one tablespoon yeast. This makes a very good vinegar.
158
THE SHOREWOOD COOK BOOK
ABBREVIATIONS AND TABLES.
Abbreviations.
T. stands for tablespoon,
t. stands for teaspoon,
ssp. stands for saltspoon (
c. stands for cup.
spk. stands for speck,
pk. stands for peck.
gal. stands for gallon,
pt. stands for pint,
t) qt. stands for quart,
lb. stands for pound,
oz. stands for ounce.
Tables of Measures and Weights.
4 T.=% c.
4 c. flour=l lb.
8 T.=l gill.
2 c. solid butter=l lb.
2 gi.=l c.
2 c. gran. sugar=l lb.
2 c.=l pt.
2 c. milk or water=l lb
2 pt.=l qt.
2 c. solid meat— 1 lb.
4 qt.=l gal.
1 t. liquid=^ oz.
8 qt.=l pk.
4 T. flour=l oz.
4 T.=l wine
glass.
2 T. sugar=l oz.
9 large eggs=
=1 lb.
2 T. butter=l oz.
3 t.=l T.
1922
THE SHOREWOOD COOK BOOK 159
INDEX.
Abbeviations and Tables 158
Bread 85
Cakes 89
Candies 155
Cookies and Doughnuts 123
Desserts . i 135
Dressings 61
Eggs and Omelets 67
Fish, Oysters and Shrimps 13
Frostings and Fillings 121
Jellies and Preserves 143
Meats 23
Miscellaneous 157
Pickles and Catsups 145
Pies 79
Puddings 71
Relishes 151
Salads 43
Sauces 139
Soups and Dumplings 5
Vegetables 37
160 THE SHOREWOOD COOK BOOK
For Safe
Investments
Chris. Schroeder & Son Co,
86 Michigan St., Milwaukee, Wis.
Broadway 1951
1st Mortgage Real Estate Bonds
Denominations — $100 to $10,000
31 years without a cent of loss to any investor
EL
JQ
NATHANAEL GREENE
CAN SELL YOUR REAL ESTATE
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