THE ] IBRARY
THE UNIVERSITY
OF CAL [FORNIA
LOS ANGELES
THE
anfc
dock ffiook
Compile^ anfc
b tbc "WHomen
OF
Christ Cburcb
, California
1913
DONE IN BROWNE PRINT SHOP
"\\ e have here a siring of culinary ]>carls gathered
from homes of personal friends and only the thread
which binds them is our own."
Rev. Baker P. Lee
The aim of this work is to present to the public
the best recipes of famous cooks, and to offer, in a
condensed form, some timely suggestions in regard
to the essentials which should be considered in pre-
paring and serving a formal dinner or luncheon for
a limited number of guests.
The compilers of this little book sincerely hope
that the recipes and other items of information con-
tained therein may prove particularly helpful to the
young housekeeper who. as the hostess of tomor-
row, may wish to entertain her friends in a gracious,
hospitable and up-to-date manner.
To the many friends who have kindly contribu-
ted to this work our thanks are due. We are also
indebted to the following well-known authorities on
the subject: "The Boston Cooking School Cook
Hook." by Fannie Merritt Farmer; ''The Hostess of
To-Day," by Linda Hall Lamed, and "Social Cus-
toms," by Florence Howe Hall (1 ( )11).
Serving Dinner
"There is an emanation from the heart in gen-
uine hospitality which cannot be described, but is
immediately felt and puts the stranger at once at
his ease." Washington Irving.
Artistic table appointments are now within the
reach of all, and our young hostess, after giving
strict attention to a few very important details in
the preparation of her table, may add, according to
her taste and ingenuity, many of the pretty trifles
for special events which will delight the eye of
her guests, and give the required touch of senti-
ment to the occasion.
The Table
On a table of any desired shape place either an
asbestos pad, now in use for- this purpose, or an
under cloth of white heavy Canton flannel. On
this lay with great care a spotless, unwrinkled
cover of linen or satin damask, of sufficient size
to allow for a fall of at least eighteen inches from
the sides of the table.
The Centerpiece
As artistic simplicity is the fashion of the
moment, the centerpiece should not be too elab-
orate. One of fine, washable material, daintily em-
broidered or trimmed with lace, is most in favor at
the present time. When a low broad floral design is
used, the centerpiece is generally omitted, as a
more tasteful effect is produced when the flower ar-
rangement conies in direct contact with the sur-
face of the smooth damask tablecloth.
6 TRIED AND TRUE
Decorations
The floral decoration is a matter of individual
taste. The hostess must remember, however, that
all flower pieces should be kept either above or
below the eye line, so as not to interfere with the
view of her guests. Smaller bouquets harmoniz-
ing with the central design are often used on the
sides or corners of the table with pretty effect, and
a pleasing act of courtesy is to place a single flower
at the plate of each guest. "In the decoration of
the table avoid ostentation and beware of furbe-
lows." writes Linda Hall Lamed in "The Hostess
of To-day." "A bowl of glass or silver and vases
rilled with an artistic arrangement of flowers and
vines are a sufficient embellishment for the most
elaborate feast."
Lighting the Table
As the shadows thrown from ceiling lights
would be trying to the eyes and unbecoming to
the faces of many guests, the thoughtful hostess
will illumine her table with white wax candles, or
small lamps with prettily tinted shades. Many
beautiful and artistic effects are now produced by
the use of tiny electric bulbs, partly concealed in
beds of flowers or in the green of the ivy, the
smilax, or the asparagus fern. If it is necessary
to supplement the illumination of the table, it is
done by the use of side lights arranged on the walls
of the dining room.
The Covers
The places or "covers" laid for guests should
be twenty inches or more apart, and a large plate,
called the "service" plate, put in the center of
each cover.
I* or a dinner served in courses the knives, forks.
and spoons which will be needed before dessert
TRIED AND TRUE 7
should be placed on the table in the following or-
der: Beginning at the extreme right of the ser-
vice plate lay the oyster fork or the small fork for
the canape ; then the spoon for soup, with the in-
side of the bowl turned up; and next to that, if
needed, a knife for fish ; and then a larger one for
the roast. If the silver for dessert is put on the
table from the beginning, the dessert knife should
be next the plate; if otherwise, the meat knife is
the last in order, all having their sharp edges turned
towards the plate. The forks are also placed in
the order in which they will be needed before the
dessert comes. The fish fork is put at the extreme
left of the service plate, then the entree fork, then
the large fork for roast, and next to the plate (un-
less one for dessert is on the table) the one for the
game or salad, all with their tines turned upward.
It is now thought in better form to have the silver
for the dessert, and any extra course, brought from
the sideboard and quietly laid at each plate.
Dinner napkins should be large, folded simply,
square or otherwise, and placed on the service plate,
unless the first course, a cold one. has been put on
the table before announcing dinner. In that event
the napkin is laid at the left of the forks.
It has long been the custom at dinners to slip a
roll, breadstick. or small piece of bread in the fold of
the napkin. At formal affairs the bread is mm
passed from the sideboard, or serving table; but this
is an unimportant detail which the hostess may
decide for herself.
Olives, celery and other relishes in their artistic
dishes of decorative china are now placed on the
serving table, and even the pretty fashion of hav-
ing the bon bons and sweetmeats on the table
at formal dinner parties is on the wane and these
8 TRIED AND TRUE
delicacies in their receptacles of glass and silver
are now generally passed from the sideboard.
The goblet for water should be at the right and
quite near the center of the plate. If wine is to be
served the glasses are put on the table in the order
required by the courses, the last one reaching nearly
to the space occupied by the goblet.
Oil, vinegar and mustard are never put on the
table at formal dinners, but quaint little silver salt
and pepper holders may find a place on the sides
and at the corners of the table. Individual salt
cellars with tiny spoons to use with them are much
in favor at the present time.
Butter plates are no longer used at company din-
ners. If a certain course calls for the use of butter
it is served on small plates and removed with that
particular course.
Serving the Dinner
Snow-white linen, glittering glass, shining silver,
softly shaded lights and artistically arranged flowers
are necessary to the success of a company dinner,
and these essentials will not be overlooked by the
careful hostess.
The preparation of the food and the process of
serving the same in the easiest and quietest manner
are matters which must be entrusted largely to other
hands. But the hostess has the privilege of decid-
ing which of certain methods, equally good and up-
to-date, will best suit her own convenience and
accord with the resources at her command.
If she decides on the formal plan of serving
from the pantry, the butler or waitress will be in-
structed to that effect. The courses, in their order,
will be carefully arranged on individual plates, then
placed on a tray and served to the guest at his right,
with the right hand. There should always be a plate
TRIED AND TRUE 9
in front of the guest until the dessert. The service
plate remains on the table until after the soup or
bouillon is served when it is removed with that
course and a plate containing the fish substituted.
The entree follows the fish, the meat course comes
next and lastly, the game or, if preferred, the salad
course.
Whatever accompanies these courses, wine ex-
ceptecl. should be placed on a tray and passed at
the left of the guest. This follows the simple rule
that whatever the waitress puts upon the table with
her own hand is placed at the right. Whenever
the guest is to help himself the tray is passed at
his left.
The waitress removes the plates from the right
with the left hand. If there are two waitresses, or
two men, the guests should be served in rotation,
beginning alternately at the right and left of the
host and hostess ; if otherwise, the lady at the right
of the host and the guest of honor should be the one
first served ; then the other ladies in the order in
which they sit.
The gentlemen are then helped, the host always
receiving his plate last. The table, when cleared
for dessert, should be softly smoothed with a folded
napkin, using a silver tray or a plate to receive
the crumbs. The finger bowls, partly filled with
water may have a daintily scented flower floating
upon the surface. After the dessert courses which
include puddings, ice cream, toasted crackers,
cheese and fruit, the hostess will serve either at
the table or in the drawing-room, strong black coffee
and, if desired, a cordial. The coffee is handed
around in dainty cups on a salver, with cream and
sugar for those who wish for these accompaniments.
The cordial, in tiny glasses, is also passed around on
a silver salver.
10 TRIED AND TRUE
Second Method
"When a somewhat less formal method is pre-
ferred, the meat is cut in the pantry or kitchen,
neatly arranged on a large platter which is then
placed on a folded napkin laid on the flat of the
hand, taken to the diningroom and passed to the
guest at his left. With the large knife, fork and
spoon resting on the platter he helps himself to a
portion. The meat and every other course should
be immediately followed by the accompaniments.
The vegetable is placed on the plate with the meat,
separate dishes not being considered in good form
at present. The plate removed with the course
is taken from the right with the left hand and an
empty plate substituted with the right hand. A
salad may be served with the game course, or the
game omitted and the salad used as a course by
itself.
When ice cream is the chosen dainty for des-
sert, several slices should be cut from the large
mold and the platter containing them passed to the
guest (at his left) who. removing the doily and the
napkin from the dessert plate, places his portion
thereon.
Fruit, coffee and cordials are served in the same
manner as in the formal dinner.
\\ hen a party is given for more than six or
eight people and either one of these two methods
is adopted for serving, an assistant waitress is a
necessity in order to avoid delay and confusion, and
to enable the hostess to maintain the peace of mind
which will insure to her guests the social enjoy-
ment they have reason to expect.
Third Method
A less elaborate but equally hospitable and up-
to-date dinner may be given" by omitting a few
TRIED AND TRUE 11
of the more unimportant courses and placing the
large course of meat or fowl in front of the host,
who does the carving.
The dessert course and often the coifee are
prepared for serving by the hosress at "the table.
One competent waitress is all that is necessary, the
same rule of "right and left" and substitution being
followed as in the more formal affairs.
The number of guests should not be too largo.
( Mrs. Florence Howe Hall, in "Social Customs. "
quotes from lirillat-Savarin, to the effect that the
number of people should not be less than the Graces
nor more than the Muses.
On entering the dining room the host takes in
the lady in whose honor the dinner is given the
others following in the order previously arranged
for by the hostess, who with the gentleman of honor
is the last to enter. All stand until the hostess is
seated.
Place Cards
The place card should be in the present fashion
unless the affair is in honor of an anniversary or a
special event when other cards are in perfectly good
taste. Place a card on each napkin. Menu cards
are never used at private dinners or luncheons.
Wines
"Sherry is the proper wine to accompany soup.
Chables, hock or sauterne goes with the fish course.
claret and champagne with the roast. If Madeira
and port are used they should come after the game.
Sherry and claret or Burgundy are again offered
with the dessert. For a small dinner it is nuite suf-
ficient to have two or three wines; in this case,
sherry with the soup, and claret or champagne with
the roast, would be the best selection."
12
TRIED AND TRUE
TRIED AND TRUE 13
DINNER
Menu
It is not the quality of meat, but the cheerfulness
of the guests which makes the feast.
Clarendon.
Canape Alexandria
Cream of Tomato
Olives Celery Almonds
Crab Legs Papillote, Alexandria
Sweetbread, Alexandria
Sorbet
Hreast of Chicken, Alexandria, with Jelly
Salad Alexandria
Ice Cream a la Mode Small Cakes
Roquefort Cheese, Alexandria
Black or Turkish Coffee
14 TRIED AND TRUE
IRecipes
Canape Alexandria
Take a round piece of toast cut thin, butter when
hot and spread with caviar, either fresh or salt-
fresh preferred. Cut out the center of the canape
the size of a dollar and replace with prepared timbale
of foie gras in aspic.
Decorate plate with fine chopped lettuce and
pimientos cut heart-shaped.
Cream of Tomato
" Cut some carrots, onions and celery and braize
with ham bones in butter: add about a dozen to-
matoes. Cook thoroughly, pass through a fine sieve,
and add some cream. Season with salt and pepper
and thicken with arrow root suiting taste.
It would be well to serve soup in cups for dinner
of this sort, with a little whipped cream on top.
Crab Legs Papillote, Alexandria
Take a large piece of brown wrapping paper, cut
same size of plate and fold once. Grease thoroughly
with Maitre d Hotel butter, and place a slice of
cooked ham on one side. Add butter, lemon juice.
paprika, salt, pepper and chives. Then lay the crab
legs on top. Fold paper making same air tight, put
in roasting pan and let cook about twelve or fifteen
minutes until paper gets brown and bag expands.
Crab legs must be served right away with a little
drawn butter.
Sand dabs may be served in a like manner if pre-
ferred.
Sweetbread, Alexandria
Take nice young calf's sweetbreads, cooked, cut
TRIED AND TRUE 15
in large pieces ; fry a little in butter and do the same
with fresh mushrooms. Season same well with pap-
rika, salt and pepper. Mix sweetbreads and mush-
rooms together and add a little cream sauce, also
add a little more butter and plain or whipping cream.
Cook about fifteen minutes.
These may be served in ramikins.
Sorbet
Is proper to serve between entree and roast, as it
freshens the palate and removes the flavor of prev-
ious course.
Breast of Chicken, Alexandria
Bone a small uncooked chicken weighing about
one and one quarter Ibs. Remove the meat of the
legs, grind same fine, season with salt and pepper,
add a little cream and sherry wine, mix thoroughly
and stuff the breast with same. Place a slice of salt
pork over this and roast in hot oven for about fifteen
minutes.
Serve in potato nest with a little jelly.
Salad Alexandria
Select two nice, tender, fresh celery sticks, one
good sized, juicy table apple, and a fresh Hawaiian
pineapple, cut all Julienne. Take equal parts of
each and put in ice water, cooling well.
Take teacup of whipping cream, add one dessert
spoon of powdered sugar, three English walnuts,
chopped very fine, one cordial glass of Kirchwasser,
and mix well. Strain water off sliced fruit so that it
is perfectly dry. Take prepared whipping cream as
a dressing and mix thoroughly and carefully to avoid
crushing the fruit.
Make basket out of large orange by cutting same
16 TRIED AND TRUE
so as to leave handle. Remove orange meat and
fill shell with the prepared salad. Decorate with
cherries and serve very cold. Baby ribbon or orange
blossoms can be tied to handle of basket.
Ice Cream a la Mode
Any kind of ice cream, vanilla preferred, can be
served with strawberries, raspberries or other fruit
and crushed fruit juice may be used to put over it.
Roquefort Cheese, Alexandria
Take equal parts Roquefort and butter, mix some
chopped chives, paprika, a dessert spoon full of sher-
ry and a little anchovy butter; mix all thoroughly
and serve on celery branches cold.
Sherry or Rhine Wine
\Yith Canape Alexandria, with Champagne to
follow. Joseph Reichel.
TRIED AND TRUE 17
Serving luncbeon
You must come home with me and be my guest;
You will give joy to me, and 1 will do
All that is in my power to honor you.
Shelley.
A party luncheon is less ceremonious than a din-
ner, therefore quite as enjoyable. It may be a very
simple "informal" or an extremely elaborate affair.
l>ut whether few or many, the courses for luncheon
are always more delicate and fanciful in character
than are those provided for a substantial dinner.
In general, however, a formal luncheon party differs
little from a dinner. The dishes are brought from
the serving-table and handed around by the servants.
The silver, glass and china are as bright, dainty
and beautiful and with few exceptions used for the
same purpose and in the same way as at a dinner.
In arranging the "courses" for luncheon the spoons
are sometimes put in front of the plate. Soup or
bouillon is usually served in two-handled cups with
saucers.
The table, when a suitable one, is left bare and
handsome doilies with centerpiece to match are
placed on the surface. The tablecloth, when pre-
ferred, may be of fine white damask or of exquisite
drawn work and heavy lace. The napkins, whether
plain or decorated, should not be too large.
The flower decorations, while profuse, should be
simply but artistically arranged. The lights are
usually omitted at a luncheon.
18 TRIED AND TRUE
The lighter wines are often served but many hos-
tesses now prefer the fruit, wine and tea punches
which are poured from handsome glass pitchers dur-
ing the courses.
In this country finger bowls are used at luncheon
as they are at dinner.
If the occasion is a formal one. the coffee and
cordial are handed around in the drawing-room.
Upon small cards, either plain or with simple
decorations, write the names of the guests, and place
a card on each napkin. At small luncheons these
cards are not needed.
The hostess leads the way into the dining-room
and the guests go in separately, the ladies first and
the gentlemen following.
20
TRIED AND TRUE
TRIED AND TRUE 21
LUNCHEON
Menu
Not as a stranger shalt thou come;
Thou shalt find thyself at home.
\Yhittier.
Oyster a 1'Ancienne
]5reast of Chicken, Shredded, Fresh Mushroom
Small Filet of 15eef, Sauce Colbert
Fresh Peas Pommes Rissoles
Salad
Cheese Crackers
Biscuit Glaces
Demi Tasse
22 TRIED AND TRUE
IRecipes
Oyster a 1'Ancienne
Take some nice large oysters on the half shell,
five to each person. Cut some bacon very thin and
three inches in length, place on top of the oysters
and sprinkle with paprika, and bake in a hot oven
for five minutes. Serve on a round plate on top of
a broken napkin, with a piece of lemon and a branch
of parsley in centre.
Breast of Chicken, Fresh Mushrooms
Take the breast of two young boiled hens. Cut
in Julienne, also cut one pound of fresh mushrooms
in Julienne; saute the mushrooms in one quarter of
a pound of butter; add one pint of table cream and
let come to a boil; put in the chicken and one quart
of thick cream sauce (Bechamel), one half pound of
butter, and mix well. Serve on a half toasted En-
glish muffin and a piece of broiled or fried ham.
Small Filet of Beef
Take about five or six pounds of beef tenderloin,
trim and cut small filet out and fry on a hot fire for
three or four minutes. Place them on a round piece
of toast and put over it the following sauce.
Sauce Colbert
Put in a saucepan half a pint of very thick Ma-
deira sauce. Add to it very gradually, quarter of
a pound of butter, also a tablespoon of meat glace.
Mix well without boiling; then squeeze in the juice
TRIED AND TRUE 23
of half a lemon and add one tablespoon chopped
parsley when serving.
Biscuit Glaces
Put twelve yolks eggs in a copper basin with
four ounces of powdered sugar, one gill of Maras-
chino and one of Swiss Kirsh. Then with a pastry
whip, beat well together for two minutes. Place
the basin on a hot stove and stir briskly with the
whip for five minutes. Remove it from the fire and
immediately put the basin into a vessel .containing
ice water and stir continually for two minutes more.
Add a pint and a half of whipped cream, with vanilla
flavor, and mix well with the rest for three minutes.
Then cover the basin with a napkin and let repose for
ten minutes. Have twelve paper cases two inches
long, two inches wide and one and a half inch high,
and fill equally with the above preparation. Have
ready a square biscuit glace box ten inches high by
six inches square, and having inside loose two tier
frame; place this box in an ice-cream tub. filling it
with broken ice mixed with rock salt.
Wipe the cover neatly and after lifting it up re-
move the frame and place three biscuits on each
tier ; return the frame to the box, put the cover on
and let freeze for one and a half hours. Have a
cold dessert dish covered with folded napkin; remove
the box, lift up the frame and dress the biscuit
nicely on the dish, sending them to the table at once.
Chas. Rozak,
Chef, Hotel Leighton.
24
TRIED AND TRUE
CHRIST CHURCH
TRIED AND TRUE 25
IReception
MENU
Lover's Wedding Cake
l /> lb. of sweet temper l /> lb of buttered youth
Y> lb. of "-ood looks 2 tablespoons of gentle
Y> lb. of self-forgetful- argument
ness l /z a pint of rippling
y> lb. of powdered wits laughter
l /2 an ounce of dry l /2 a wine glass of corn-
humor mon sense
4 Ibs. of flour of love
Put the flour of love, good looks and sweet tem-
per into a well furnished house. Beat the butter
of youth to a cream. Mix together blindness of
faults, self-forgetfulness, dry humor, gentle argu-
ment and add to above. Pour in gently ripping
laughter and common sense, work until well mixed,
then bake gently in the warm oven of the heart for-
ever.
Mrs. P>aker P. Lee (Selected).
Shrimp a la Newburg
Bread and Butter Squares
Chicken Mousse Reception Rolls
Cafe Par fait Angel Food Cake
Salted Pecans
Wedding Cake in Boxes
Demi Tasse
26 TRIED AND TRUE
Shrimp a la Newburg
Cook two pounds Lake Shrimp, remove shells.
Put in saucepan two ounces of butter and the
shrimps, let them fry two or three minutes but not
brown. Then add one-half glass sherry or Madeira
wine, one cup cream, let boil for two minutes. Have
ready the yolks of three eggs, half a cup of cream
(cold), one ounce butter and a little grated nutmeg.
Mix all together and put the mixture in saucepan
with the shrimps. Remove from fire before It boils.
Season to taste.
Mrs. Post,
< P,y Chef St. Charles Hotel. Xew Orleans.)
Bread and Butter Squares
Remove end slice from bread. Spread end of loaf
thin with butter which has been creamed. Cut slice
thin and repeat until you have number of slices re-
quired. Remove crusts, put together in pairs and
cut in small squares. Use white bread.
Mrs. Fisher.
Chicken Mousse
1 cup boiled chicken 1 tablespoon of sherry
chopped and pounded. >4 teaspoon each of salt.
1 truffle chopped or paprika and a dash of
1 tablespoon of pate de celery salt.
foie gras 1 teaspoon of gelatine
1 cup of hot chicken disolved in a little hot
stock strained over water
the beaten yolks of 3 eggs, whites beaten
two eggs stiff
1 cup whipped cream
Cook chicken a minute, add truffle and sherry.
When cool add the gelatine, cream and eggs. Beat
TRIED AND TRUE 27
until nearly set. then turn into a wet mould and
place on ice for three hours. Serve with lettuce or
celerv salad or Mayonnaise dressing.
Mr-. C M. Wood.
Reception Rolls
y 2 pint milk Y> yeast cake dissolved
1 tablespoon sugar in half cup warm
1 teaspoon salt water
1 heaping tablespoon butter
Add butter, sugar and salt to milk (scalded).
When lukewarm add dissolved yeast cake and
enough flour to make a soft sponge, beat thoroughly,
cover and let stand until light ; then add enough
flour to knead well. Cover again, let rise. Put on
floured board, knead, pat and roll to one-third inch
thickness. Form in small biscut. place in rows on
floured board, cover and let rise fifteen minutes.
\Vith small rolling-pin roll through centre of each
biscuit, brush edge of lower halves with melted but-
ter, fold and press lightly ; place in buttered pan,
cover, let rise and bake in hot oven.
Anna Y. Ray.
Cafe Parfait
1 cup clear black coffee 2 cups heavy whipping
Y cup sugar cream
Whites of two eggs
Roil coffee and sugar until it is a thick syrup.
Pour over the whites of eggs that have been beaten
quite stiff. Beat mixture until cold. Mix wtih
cream after it has been whipped very stiff. Put in
mold and pack in ice and salt for three hours. Serve
in tall glasses with whipped cream and Maraschino
cherry on top.
Mrs. Win. S. Crane.
28 TRIED AND TRUE
Angel Food Cake
\ l / 2 cups granulated 1 cup whites of eggs
sugar 1 teaspoon vanilla and
1 cup sifted Swansdown lemon or almond flav-
flour oring
1 level teaspoon cream of tartar
Beat whites with wire beater until they begin to
thicken. Add cream of tartar and beat until dry.
Add half of sugar at a time; after sugar add flavor-
ing and fold in flour. Bake forty-five minutes in
Angel Food pan (ungreased) in slow oven. Invert
pan and do not remove until cold.
Mrs. A. A. Burnand.
Salted Pecans
To one pound nuts take one half cup olive oil.
t'sc skillet on top of stove. When oil is hot add
nuts; cook until slightly crisp, stirring constantly.
Remove nuts to brown paper; sprinkle with salt.
Mrs. John F. Andrews. Jr.
Wedding Cake
1 Ib. butter 3 Ibs. raisin seeded and
1 Ib. brown sugar cut in pieces
12 eggs \ l / 2 Ibs. citron, thinly
1 cup molasses sliced and cut in
1 Ib. flour strips
4 teaspoons cinnamon 1 Ib. currants
4 teaspoons allspice 1 cup brandy
\ l /2 teaspoons mace 4 squares chocolate,
1 nutmeg grated melted
% teaspoon soda 1 tablespoon hot water
2 Ibs. Sultana raisins
Cream the butter, add sugar gradually, and beat
thoroughly. Separate yolks from whites of eggs
and beat yolks until thick and lemon colored. Add
TRIED AND TRUE 29
OUR TABLE FAVORS AND PLACE CARDS
WILL HELP YOU IN MAKING AN
ATTRACTIVE TABLE FOR
LUNCHEONS OR DINNERS
Place Cards and Menu Cards for aH Occasions
Made to Order
STATIONERS ENGRAVERS ART DEALERS
526 South Broadway
Los Angeles
to first mixture, then add flour (excepting one-third
cup, which should be reserved to dredge fruit) mixed
and sifted with spices, fruit dredged with flour,
brandy, chocolate and whites of eggs beaten until
stiff and dry. Just before putting into buttered
bread pans, add soda dissolved in hot water. Cover
pans with buttered paper and steam four hours.
Finish cooking by leaving in a warm oven night.
Cover with ornamental frosting".
Fannie Merritt Farmer.
"Catering for Special Occasions."
30 TRIED AND TRUE
Soups
"This bouillabaisse a noble dish is,
A sort of soup or broth or brew.
Or hotchpotch of all sorts of fishes.
That Greenwich never could outdo.
Thackeray.
-
Soup Stock
Soup for everyday family use is best made from
a large shank of beef, a veal shank and some pieces
of mutton. Put to cook in eight quarts of water.
Simmer all day ; it will boil down to four quarts.
Skim well for the first thirty minutes; no seasoning.
If wanted clear, add white of one egg beaten with
half a cup of cold water before straining. Use either
for soup or gravies.
Anna V. Ray.
Marrow Dumplings
3 teaspoons bread 1 beaten egg
crumbs Nutmeg
1 teaspoon marrow Flour enough to form
1 teaspoon salt into balls
Put balls into soup and boil until done.
Miss Apel.
Cream Potato Soup
1 quart milk Salt and pepper to taste
1 stalk celery 4 medium sized potatoes
1 tablespoon butter
Place the milk in a double boiler, cut the celery
fine and boil in the milk until tender. Boil the pota-
TRIED AND TRUE 31
toes one-half hour, then rub through a colander,
pour the milk and celery through the same, reheat
to boiling point. Add salt, pepper and butter.
-Mrs. Luke D. Phillips.
Tomato Bisque
1 quart tomatoes, or j/> small teaspoon soda
quart can cracker crumbs
1 heaping tablespoon 1 quart milk
butter y cup finely rolled
Pepper and salt to taste
, Prepare the tomatoes in the ordinary way for
cooking. To one quart of tomatoes add one quart
water, cook thoroughly for one hour at least, add
more water if necessary, so that when tender there
may remain the original quart of tomatoes. Re-
move from fire and add the soda stirring well, and
strain through a revolving flour seive ; add the
pepper and salt. Return the tomato to the stove
to heat, adding the butter. Use a little of the milk
to moisten the cracker crumbs. Bring the remain-
der of the milk to the boiling point in another ves-
sel ; when both are at boiling point pour the milk
into the tomato, add the moistened cracker crumbs,
stirring well to incorporate thoroughly. When the
whole is at the boiling point remove from fire, and
serve with crackers.
Mrs. Rebecca Thompson.
French Gumbo Soup
1 chicken 1 dessert spoon flour
2 teaspoons chopped 5 quarts cold water
onion 1 quart okra
1 dessert spoon lard
Choose a large, fat, old chicken ; after being
drawn, and salted two hours (or better all night on
ice), cut in small pieces, wash and drain in colander.
Into your kettle put the lard and in it brown flour
32 TRIED AND TRUE
lightly. Put in chopped onion and chicken and stir
continually until brown, then add water and boil
gently five hours. Three quarters of an hour before
serving add okra, cut in small pieces, and salt,
black and cayenne pepper to taste.
Mrs. Jennie Pratt Layton.
Sago Soup
1/2 cup of sago A small piece of stick
Rind of one lemon cinnamon
l / 4 teaspoon salt 1 tumbler claret
1 tablespoon sugar
Put sago in one quart of boiling water, adding
lemon rind, salt, cinnamon. Boil twenty minutes,
adding the sugar and claret, when entirely dissolved.
Sugar and claret may be added according to taste.
Miss Apel.
Oyster Soup
1 quart milk l / 2 cup powdered
1 quart oysters crackers
1 head celery 1 teaspoon Worcester-
A speck of cayenne shire sauce
1 small onion Salt and pepper to taste
Chop onion and celery fine ; put on to boil with
milk for twenty minutes. Then strain and add the
butter, crackers, oyster liquor (which has been
boiled and skimmed) and finally the seasoning and
oysters. Cook three minutes longer and serve.
Mrs. E. P>. Marvin.
Clam Chowder
Take seven pounds of clams ; wash and scrub
the shells with a brush. When perfectly clean, put
into saucepan with one quart of water. You can
regulate the quantity of water, making it taste more
or less of the clam juice. Boil until the shells open.
TRIED AND TRUE 33
pour off liquid through a cloth, put over colander
into a clean saucepan. Add one small onion, three
or four potatoes, more if you like them ; rolled crack-
ers to make the desired thickness, salt, a large lump
of butter, half pint cream, and Worcestershire
sauce to taste. (Delicious.)
Mrs. TTewson.
Boston Clam Chowder
Place two do/en little neck clams in small amount
of water, boil until shells open: then remove clams
from shells, chop fine and cover clams with water.
Take four slices of salt porK one-third inch thick,
and four medium-sized onions ; chop together and
fry until brown. Then add one quart of water and
at boiling point add four potatoes good size cut
into dice. When potatoes are tender, add clams and
one pint of milk and clam juice; season with salt
and pepper to taste, boil five minutes and serve hot.
Dr. Parlow Willard.
Boston, Mass.
Fish Chowder
1 large onion 1 quart milk
3 large white potatoes 1 pint water
6 soda crackers 4 or 5 medium-sized
Salt and pepper mullet, two Ibs.
One hour before serving time fry in butter the
onion, using the kettle in which the chowder is to
be made. When brown add one pint boiling water.
Cut the potatoes into small pieces, and add. In
about fifteen minutes put in the fish cut into small
pieces. (If mullet cannot be obtained, barracuda
will answer, t\\o Ibs.) iioil fifteen minutes. Have
the soda crackers soaked in the milk. When fish is
cooked, add crackers and milk. Let come again
to boil, season with salt and pepper and serve.
Louise Howard.
34 TRIED AND TRUE
Clam Chowder
1 can genuine Eastern 4 good-sized potatoes
clams 3 medium-sized onions
(Underwood's little Butter size of an egg or
neck) bacon drippings
Salt and pepper to taste.
Slice onions or chop them fine and brown in
butter or drippings. Add potatoes sliced thin, and
to a depth of about three inches add juice of clams
and cook thirty minutes. The chowder should
now be like a thick soup. If not. cook a little
longer. Then add salt, pepper, clams and two or
three broken crackers. (Serves about six people).
Miss Jessie L. Coulter.
Cream of Corn Soup
To one can of grated corn add one pint boiling
water and let simmer twenty minutes. Rub through
sieve. Scald one pint of milk with a slice of onion.
sprig of parsley and a stalk of celery. Strain and add
to corn pulp. Thicken soup with two tablespoons
flour mixed with two tablespoons butter. Season
with salt and white pepper. Serve with garnish of
whipped cream and few kernels of popped corn.
Mrs. Frances Rosecrans.
Gumbo Filet
Melt one tablespoon of lard in an iron kettle,
add one or two finely minced onions and fry until
a light brown. Add one tablespoon of flour, one
cup of soup stock, salt, pepper and the meat of a
young chicken cut in small pieces previously
browned in butter. Add one pint boiling water
cover and cook slowly for two hours. Then add
one tablespoon minced parsley, one tablespoon
minced celery, one teaspoon powdered sassafras
and two cups of boiled rice. Serve very hot. It
mav be made from cold chicken "left over" or
meat or shell fish instead.
Mrs. \Y. \Y. Atkinson.
TRIED AND TRUE 35
jfisb
"This dish of meat is too good for any hut angels
or very honest men."
Izaak Walton.
To Boil Fish
Place fish in enough hoiling water to cover, to
which is added salt and lemon juice or vinegar.
Salt gives flavor; lemon juice or vinegar keeps the
flesh white. Pieces cut from large fish for boiling
should he cleaned and tied in a piece of cheesecloth
to prevent scum being deposited on the fish. Time
required for boiling depends on thickness of fish
or pieces twenty minutes or longer.
To Fry Fish
Clean and wipe dry as possible. Season with
salt and pepper, dip in flour or crumbs, eggs and
crumbs, and fry in deep fat.
To Saute Fish
Prepare as for frying, using only small amount
of fat.
Anna V. Ray.
Panned Oysters
\\ ash one pint large oysters. Cut thin slices of
bread into oblong pieces and toast nicely on both
sides. Place them in a dripping pan and lay an
oyster on each piece. Sprinkle with salt and pepper
and place in hot oven until the ovsters are plum])
and the edges slightly curled. Remove to a hot
platter and serve.
Mrs. Arthur L. Wright.
36 TRIED AND TRUE
Pigs in a Blanket
Use large plump oysters. Wrap each in a
slice of thin fat bacon and fasten with a small wood-
en toothpick. P>ake in a hot oven until plump and
serve at once.
Mrs. Fisher.
Salmon Turbot
Boil fresh salmon in salted water twenty or
thirty minutes : drain, remove the bones and pick
in small pieces. Make about the same amount of
rich cream gravy as there is fish : pour over the fish
and blend, place in a baking dish, sprinkle with
bread crumbs on top. dot with bits of butter,
moisten with a very little milk, and bake in a hot
oven until brown.
Mrs. Fisher.
Delicate Way of Serving Salmon
Open the can carefully so as not to cut the fish.
Turn contents into a colander, set in a pan under the
cold water faucet. Let the water run slow r ly so as
not to separate the fish. When washed, so there
is no oil in the pan. drain, place on a platter lined
with lettuce leaves, separate with fork, cover with
slices of hard boiled eggs placed on thin slices of
lemon ; garnish with parsley.
Mrs. May F. Curtis.
Planked Shad or Whitefish
Clean and split a three pound shad. Put skin
side down on an oak plank one inch thick, a little
longer and wider than the fish, sprinkle with salt
and pepper, and brush over with melted butter.
P.ake twenty-five minutes in hot oven. Remove
from oven, spread with butter and garnish with
parsley and lemon. The fish should be sent to the
table on plank.
Mrs. Fisher.
TRIED AND TRUE 37
Court Bouillon
(Salmon or Sea Trout.)
Clean and wash a three or four pound fish, cut
off head and fins but leave the tail. Place it in a
fish pan with a removable grate under it so as not to
break the fish when removed from kettle. Add one
carrot sliced, one small onion sliced, one bay leaf, a
pinch of thyme, salt, pepper and enough cold water
to cover the fish well. Let heat and as it boils place
fish pan over a very low flame and let it simmer
for about one hour without boiling. Serve on a
long dish with a border of potatoes and a sauce
made as follows.
Sauce
Melt in the same pan three tablespoons of butter
and one large tablespoon of flour, stir until smooth
then add the juice of one lemon, one cup of water,
salt and pepper, stir until smooth then add yolks
of one or two eggs well beaten. Remove from fire
and add about two tablespoons of butter a very
small piece at a time, stirring constantly. One table-
six ton of capers may be added. (Optional.)
Mrs. W. W. Atkinson.
38 TRIED AND TRUE
Entrees
''Some hae meat and canna eat,
And some wad eat that want it ;
But we hae meat, and we can eat ;
Sae let the Lord be thankit."
Robert Burns.
Brain and Spinach Entree
One set of brains soaked in salt water, four
slives of bread soaked in writer, one medium-sized
onion sliced and fried a light brown. Fry brains
with onion until cooked thoroughly. Three bunches
of spinach. Pour boiling water over spinach until
it is wilted, then chop fine. Four eggs beaten sep-
arately, salt and pepper to taste. Squeeze water
from bread, add one-quarter pound of butter. Cream
butter and eggs and bread together. Then stir all
ingredients together until creamy, add whites of
eggs. Butter the boiler well and boil for two
hours. Use any cream sauce.
-Mrs. C. M. Wood.
Cheese Souffle
1 tablespoon butter 1 cup cheese (grated)
1 cup cream or milk 4 eggs (five if small)
1 tablespoon flour
Melt butter, stir in flour until smooth. Add
milk, and when mixture begins to thicken add
cheese, then well beaten yolks. Fold in whites
beaten stiff. Cover and cook fifteen minutes or un-
til set. Cook in chafing dish.
Mrs. Jefferson Davis Gibbs.
TRIED AND TRUE 39
Cheese Fondue
Soak a cup of dry bread crumbs in a pint of
milk, add two eggs, a pinch of soda, one teaspoon
of salt, half pound of cheese grated. Add one-half
cup rlour and one heaping teaspoon baking powder,
a dash of paprika if you like. Bake in a quick oven
and serve at once as it soon falls.
-Mrs. Luke D. Phillips.
Cheese Souffle
l /2 lb. cheese 2 tablespoons butter
4 eggs Mustard, salt and
1 cup milk cayenne to taste
2 tablespoons flour
Make a white sauce with milk, butter, rlour, salt,
mustard and cayenne. Add beaten yolks, cheese
cut fine and then the beaten whites. Cook over
boiling water thirty minutes and put in oven to
brown. Serve at once.
Mrs. Post.
Codfish Souffle
2 cups mashed potatoes 2 eggs
1 cup codfish Small piece of butter
1/2 cup cream or milk-
Pick codfish very fine. Put lots of cold water
on and heat slowly but do not boil, then drain dry.
Stir the codfish and potato together. Add cream.
beaten yolks of eggs, small piece of butter. Beat
all thoroughly. Then add the whites of eggs
beaten to a stiff froth. Pour into a greased baking
pan. Bake about twenty minutes. Serve hot with
cream sauce.
Mrs. Win. S. Crane.
Kentucky Welsh Rarebit
Fill a chafing dish half full of beer and when it
has come to a boil stir in slowly fa small quantity
at a time) one and a half or two pounds of grated
40 TRIED AND TRUE
cheese. When the cheese has thoroughly melted.
stir in slowly the well beaten yolks of two eggs.
add a tablespoon of Worcestershire sauce, mix well.
then fold in the whites of two eggs beaten to a stiff
froth and sprinkle with red pepper to taste.
This mixture will not curdle and should be eaten
immediately while hot and soft, poured over Cupid
Chips.
Mrs. Baker P. Lee.
Boudins a la Reine
1 pint cold cooked ]/ 2 cup stock or boiling
chicken water
2 tablespoons bread Two eggs
crumbs 1 tablespoon chopped
Salt and pepper to taste parsley
1 tablespoon butter
Put butter in frying pan to melt, add to it the
bread crumbs and stock. Stir until it boils. Take
from fire and add the chicken, chopped fine, pars-
ley, salt and pepper, and the eggs slightly beaten.
Mix thoroughly. Fill custard cups two-thirds full
with the mixture, then stand in a baking pan partly
filled with boiling water. P>ake in moderate oven
twenty minutes. When done, turn them carefully
on a heated dish and serve with Bechamel Sauce.
Cold roast turkey or beef can also be used.
Bechamel Sauce
1 tablespoon butter 1 gill cream
1 gill stock Yolk of one egg
2 dashes pepper : 4 teaspoon salt
1 tablespoon flour
Melt butter without browning, then add flour.
Mix until smooth, add stock and cream. Stir con-
tinually until it boils. Take from the fire, add salt,
pepper and yolk of the egg well beaten.
' Mrs. Wm. S. Crane.
TRIED AND TRUE 41
Chicken Curry
Boil a medium sized fowl (which has been cut
in pieces) until tender, then remove the bones and
skin. There should be about three pints of water
when done. Chop one small onior add one ounce
chopped ham, put into a saucepan with an ounce
of butter and brown them : then add one teaspoonful
celery salt, one clove, juice of one-half lemon, one
black pepper cut fine and a small leek bulb cut
fine. Stir well for three minutes adding a teaspoon-
ful of salt, and finally stir in a tablespoonful of
Crosse & Blackwell's curry powder. Take a cupful
of the stock from the hot chicken and thoroughly
stir into the curry mixture ; then pour this into the
kettle with the chicken and let it cook slowly fifteen
minutes before serving. Serve with hot rice cooked
and drained till flaky.
Airs. Estelle R. Godshall.
Hawaiian Curry
(Serves eight)
1 large cocoanut l/-inch ginger root
2 tablespoons curry grated
powder 1 tablespoon corn starch
1 tablespoon butter Milk of cocoanut
Salt and cayenne pepper Small clove garlic or
1 quart milk one small onion
Cut in double boiler milk, garlic or onion, ginger,
curry powder and cocoanut peeled and grated. Boil
one hour. Strain through potato ricer, pressing
hard to secure all liquid. Return liquid to double
boiler. Add the butter, salt and cayenne and cocoa-
nut milk, in which you rub the cornstarch smooth.
Cook five minutes. Have ready either hot diced
chicken or lobster about one and one-half pints;
add to sauce. Make wreath on deep platter of hot
boiled rice and fill center with curry and serve very
hot.
Louise Howard.
42 TRIED AND TRUE
Chicken Mayonnaise
Cut cold boiled fowl in cubes, marinate with
French dressing, let stand one hour. Add one-half
quantity of celery scraped and cut in small pieces,
one-quarter quantity of English walnut meats
browned in oven with a bit of butter sprinkled with
salt and broken in small pieces.
Mix ingredients moistened with Mayonnaise
dressing and pile in center of ring of Cucumber Jelly.
Cucumber Jelly
Take two cups of chicken stock, add one slice
of onion, one sprig parsley, two cucumbers pared
and grated. Cover and let stand two hours. Heat
gradually to boiling point. Add one and one-half
tablespoons of granulated gelatine and color with
leaf green. Let stand ten minutes and strain into
a ring mould first dipped in cold water.
-Mrs. C. M. Wood.
Chicken Timbale
1 chicken 3 tablespoons cream
3 eggs Cooked peas
Salt Pepper
I5oil and cut or chop very fine the dark meat and
a part of the white meat of one chicken. Add the
butter well pounded in with the chicken. Add the
yolks of eggs well beaten. Add the whites of eggs
beaten -and seasoned with salt and pepper.
Take a Charlotte Russe pan and roll butter in-
side and line with the peas. Then put in the chicken
mixture jand cover tightly that no water may get in.
and steam in a kettle of water for one hour. When
on the platter put the rest of chicken around and
pour over all a rich cream sauce.
-Mrs. K. K. Sibley.
Creamed Chicken en Casserole
Cook tender, one young, fat chicken. Cut in small
dice. Add can of mushrooms cut in small pieces. after*
TRIED AND TRUE 4 ;!
draining off juice. ( )ver this pour one tablespoon
of best sherry wine. Set this aside, then make
white sauce of one pint cream, piece of butter size
of pigeon egg, enough Hour to make quite thick.
Season with salt, pepper and three slices of
minced red pimiento. Pour sauce over the chicken
and mushrooms. Fill casseroles. Cover the top
with rolled toasted bread crumbs and a little butter.
I Sake until brown.
James liufford (Colored Caterer.)
Chicken Supreme
(Serves twelve)
1 quart chicken meat ' . ; pint chicken stock-
cut in dice Cooked chicken livers
' _. pint cream 1 small can truffles
1 small can mushrooms 2 uncooked egg yolks
2 hard boiled eggs 3 tablespoons butter
4 tablespoons sherry 2 tablespoons sifted
1 teaspoon lemon juice flour (pastry)
Salt and cayenne pepper
Make white sauce of butter, flour, cream and
stock, seasoning with salt and cayenne. Add mush-
rooms, truffles and hard-boiled eggs, finely chopped,
chicken livers mashed to a powder, chicken, raw
yolks, lemon juice and sherry last. Cook together
only long enough to heat very hot. Serve in rame-
kins or chafing dish.
Louise Howard.
Veal Croquettes
Y$ pint milk 1 tablespoon flour
1 tablespoon chopped l / 2 pint chopped meat
parsley ' _> teaspoon salt
1 tablespoon lemon juice 1 tablespoon onion juice
}/4 teaspoon celery sauce I 'inch of mace
1 tablespoon butter
Put butter in pan and melt, adding flour and
milk, making a cream sauce ; when this is cooked
44 TRIED AND TRUE
add everything else and mould into shape and roll
in bread crumbs, then in beaten egg and again in
bread crumbs and let stand one hour before cook-
ing in hot lard, enough to cover.
Mrs. Xeil C. Murray.
Entree
10 large green sweet 3 cups stale bread
peppers crumbs
y> onion chopped fine Salt and pepper to taste
Cut away the stem of pepper and remove seeds.
Chop one pepper with the onion and saute them
brown in butter. Parboil thirty oysters in their
own liquor until plump. Pour hot oyster liquor
over bread crumbs to moisten them well. Season
with melted butter, pepper and salt and mix with the
sauted onion and pepper. Fill each pepper with the
mixture, allowing three oysters to each pepper.
Sprinkle the tops with bread crumbs moistened with
butter. Hake in moderate oven.
Louisa Lines.
Macaroni Croquettes
(Serves six)
6 oz. either macaroni or 2 tablespoons grated
spaghetti cheese
1 tablespoon butter Salt and cayenne
2 raw egg yolks l /> pint milk
2 tablespoons sifted flour
Break macaroni into small pieces. Boil rapidly
in well-salted boiling water twenty minutes. Drain
and put in cold water for fifteen minutes. Put the
milk to boil. Rub together the flour and butter
and stir into the boiling milk. Cook until it thick-
ens. Add the egg yolks. Stir constantly until
thick. Take from fire, add macaroni, cheese, salt
and pepper. Turn on platter to cool. Form into
croquettes. Roll in seasoned crumbs, in beaten
raw egg. again in crumbs, and place in ice box to
TRIED AND TRUE 45
harden. Fry in deep fat or olive oil. Serve with
a white sauce to which has been added well seasoned
cooked and strained fresh tomatoes.
Louise Howard.
Nut Croquettes
2 large tomatoes 1 cup boiled rice
1 long green pepper 1 cup chopped nuts
(seeds removed) 2 eggs
Pinch salt Pinch sugar
1 small onion
Chop tomatoes, onion and pepper. Season with
salt and sugar. Frizzle in butter until thick, then
add rice, chopped nuts and eggs. When all ingredi-
ents have cooked, roll in crumbs and shape into
croquettes. Roll croquettes in crumbs and place
in frying basket. Fry in hot fat.
Mrs. John F. Andrews. Jr.
Chicken Croquettes
y 2 chicken chopped fine 1 saltspoon white pepper
X> teaspoon salt Few drops onion juice
y 2 teaspoon celery salt 1 teaspoon chopped
'4 saltspoon cayenne parsley
pepper 1 teaspoon lemon juice
Make one pint very thick cream sauce. When
thick add one beaten egg, and mix the sauce with
the chicken, using only enough to make it as soft
as can be handled. Spread on a shallow plate to
cool. Shape into rolls. Roll in fine bread crumbs,
then dip in beaten egg. then crumbs again and fry
in smoking fat one minute.
Thick Cream Sauce
2 even tablespoons 1 pint cream
butter '/. teaspoon salt
4 heaping tablespoons j/' saltspoon white
Hour, or two corn pepper
starch Few grains cayenne
l /> teaspoon celery salt
Scald the cream. Melt butter in granite sauce-
46 TRIED AND TRUE
pan : when bubbling add the dry corn starch or
flour. Stir until well mixed. Add one-third of the
cream, stir as it boils and thickens. Add more
cream and boil again. AYhen perfectly smooth add
the remainder of the cream. Add seasoning. Mix
it while hot with the meat.
Mrs. Hunter Booker.
Chicken Croquettes
2 chickens (minced) 2 cans mushrooms
1 Ib. veal l /y can fresh peas
Pepper and salt Very little sage
Butter size large egg 2 tablespoons flour
Cook chickens and veal, chop or mince (not fine. )
Put butter in skillet, let brown with flour then stir
in the mushrooms: stir until it thickens nicely, then
-add meat with seasonings. If it seems too dry add
one well beaten egg, or if too moist cracker crumbs.
Form in croquettes and fry a light brown in deep
fat.
James Bufford (Colored Caterer.)
Mayonnaise of Mackinaw Trout
Cut Mackinaw trout orke and one-half inches?
thick, boil ten minutes in water (which has had
onion, parsley and celery boiled tender in it first
also salt and pepper). Lay fish on platter to cool.
When ready to serve put each slice of fish on a let-
tuce leaf and pour over it Mayonnaise with a small
quantity of very finely chopped onion, chopped
ley and whole capers, more parsley than capers.
Serve with cheese straws.
Anna \ . Ray.
Deviled Crabs
1 doz. large crabs 1 teaspoon lemon juice
1 raw egg 1 scant tablespoon butter
1 teaspoon \Yorcester- 8 tablespoons cream
shire sauce Pinch of dry mustard
2 tablespoons fine bread Salt, cayenne and to-
crumbs basco sauce to taste
TRIED AND TRUE 47
mt.fr
To those who appreciate the great value of exclusiveness in
articles they choose for gifts - The house of
Offers a wealth of suggestions in distinguished gems, jewels
and art wares in all this country.
437 SOUTH BROADWAY
Boil live crabs fifteen minutes. Remove meat
and pick in fine pieces. Wash shells well and dry
them. Add the raw egg. cream, Worcestershire
sauce, lemon juice, salt, pepper, mustard and to-
basco. Mix thoroughly, fill the shells rounding full.
Stir the bread crumbs into the melted butter and
cover the top. l>ake only long enough to thorough-
ly heat, and serve at once.
Louise Howard.
48 TRIED AND TRUE
Meats
"The sauce to meat is ceremony ;
Meeting' were bare without it."
Macbeth.
Roast Wild Duck
After cleaning thoroughly, leave them whole.
Place in a baking pan, put two or three slices of
bacon across breasts. Sprinkle very lightly with
flour, add about one-fourth cup of boiling water
and pinch of salt. I>ake in a very hot oven twenty
minutes or possibly a trifle longer. Serve with the
gravy from the pan poured over them. Wild duck
is much nicer when not stuffed.
Esther K. Bourke.
Beef Loaf With Tomato Sauce
2}/2 Ibs. Hamburger y 2 cup butter
steak 2 cups sweet milk
}/2 lb. pork (chopped) 1 teaspoon salt
2 cups bread crumbs 1 teaspoon parsley
l /2 teaspoon pepper (chopped)
Mix thoroughly and pat into a loaf and bake
two and one-half hours, basting often. Serve hot
with or without tomato sauce.
Tomato Sauce
/4 can tomatoes 3 level teaspoons flour
1 large slice of onion 2 tablespoons butter
1 level teaspoon salt Sprinkling of cayenne
Cook tomatoes with onion, strain and return to
stove and add flour, butter, salt and cayenne, cook
until consistency of thin custard.
Mrs. Marie Hagerty.
TRIED AND TRUE 49
Sauer Braten (Boeuf a la Mode)
4 Ibs. chuck or round 1 quart vinegar
of beef 2 onions
y 2 lb. bacon 1 teaspoon whole pepper
3 bay leaves A few cloves
Cut one-quarter pound of bacon into strips, mak-
ing holes in meat and drawing them through the
meat. Place meat and ingredients in covered earth-
enware vessel. Pour vinegar over all, letting them
remain in vessel, turning meat once or twice a day.
At the end of the third day, fry out one-quarter
pound of bacon, turning meat until quite brown in
the bacon fat. When quite brown, place in pot,
pouring the vinegar now heated over slowly ; add
the ingredients, boil slowly for three hours. Add
boiling water as required.
Miss Apel.
German Meat Loaf (Fine)
1 lb. chopped beef Salt and pepper to taste
1 lb. chopped pork 2 tablespoons capers
(ground very fine) 1 large onion
y 2 lemon, rind and all Hread crumbs
2 sardelles (a small fish 1 tablespoon melted
like sardine) butter
2 eggs well beaten
The capers, lemons, onions and sardelles should
all be chopped together and added to meat. Add
eggs and bread crumbs sufficient to mould into loaf,
roll in bread crumbs and brown on top of stove in
butter. Add water, one bay leaf, three whole
cloves, three whole peppers. Cover. Bake in mod-
erate oven one hour.
Veal can be used the same way.
Mrs. Eva M. Wilkinson.
50 TRIED AND TRUE
Beef Loaf With Tomato Sauce
2 Ibs. round steak 1 cup cracker crumbs
ground fine 1 teaspoon salt
1 egg 2 teaspoons sage
y 2 teaspoon pepper 2 /$ cup milk
Mix well and pat into a firm loaf, lay on top two
slices of bacon and small piece of suet ; bake forty-
five minutes.
Tomato Sauce
1 pint strained tomatoes 1 tablespoon chopped
3 cloves onion
1 teaspoon butter A little salt and pepper
Simmer ten minutes, thicken with cornstarch
and strain.
Mrs. Sawyer.
Meat Loaf
1 large cup rolled Salt pepper and sajje to
crackers taste.
Y lb. pickled pork 2 eggs
3 Ibs. beef or veal
Mix meat, crackers, eggs, seasoning. Form into
loaf, dot with butter and put in baking pan ; keep
a little water in pan ; slice one onion over top of loaf
and bake two hours, basting frequently. Serve cold,
sliced thin.
Mrs. Cora S. P> rough.
Virginia Brunswick Stew
For a large family, three gallons of water to
which add two chickens cut up and one pound fat
bacon. As soon as chickens have cooked enough
for the meat to leave the bones, take them out and
pick to pieces. Return the meat to the water, add
one half gallon of chopped Irish potatoes; one and
one-half pints of green corn cut off, one pint butter
beans, one quart ripe tomatoes peeled. Season w r ith
TRIED AND TRUE 51
black and red pepper, salt and butter. As soon as it
begins to thicken, stir constantly. Squirrels are an
excellent substitute for chicken in this stew.
Mrs. Breckinridge.
Virginia Brunswick Stew
One small chicken or squirrel or rabbit ; four
ears tender corn or one-half can corn ; one cup
shelled lima beans ; four tomatoes ; one onion and
several pieces of tender celery. One-half cup cooked
rice to be added when stew is done ; one heaping
teaspoon of butter; salt and pepper.
Have chicken cut in small pieces and put on
with one quart cold water. Let it boil a few min-
utes, then add lima beans, tomatoes, onions and
celery and let it simmer very slowly for one and a
half to two hours. Then add corn which has been
scraped from the ears, the rice, salt, pepper, butter,
and let it boil rapidly a few minutes. Serve in
ramekins or some individual dish. Very delicious.
Lucy H. Guerrant.
Pilaff
1 cup raw rice 1 pint tomatoes, fresh or
1- or 2 green chilis canned
1 or 2 cups mutton cut 1 pint water (boiling)
in dice 1 teaspoon salt
1 tablespoon butter
Fry the raw dry rice in iron saucepan with the
butter until delicately browned. Add meat cut in
dice, stir and brown. Add boiling water and to-
matoes if canned are used, take the solid part only
chilis cut in small pieces and salt.
Cook slowly until rice is done and is moist but
no liquid left. Do not stir at all. If necessary, lift
carefully with a knife.
Mrs. Charles S. Gilbert.
Altadena.
52 TRIED AND TRUE
Cannelon of Beef
1 Ib. Hamburger steak 1 teaspoon lemon juice
1 egg 1 teaspoon salt
1 tablespoon chopped 3 dashes black pepper
parsley - tablespoon bread
1 tablespoon butter crumbs
y 2 teaspoon onion juice
Mix all the ingredients together, pat and form
into a loaf about six inches long. Wrap in but-
tered paper. Place in baking pan in quick oven.
l>ake thirty minutes. Baste every five minutes with
one-quarter cup butter melted in one cup boiling
water. Serve with brown mushroom sauce around
it.
Mushroom Sauce
1 heaping tablespoon y 2 teaspoon onion juice
butter y 2 teaspoon salt
1 heaping tablespoon l /& teaspoon black or
flour white pepper
y 2 pint water or soup 1 tablespoon \Yorcester-
stock shire sauce
1 pint can mushrooms
Melt the butter, add flour and brown, then add
stock or water. Cook until boiling; add seasoning
and mushrooms. Cook five minutes.
Mrs. Sarah Weeks.
Yorkshire Pudding
4 eggs beaten light 2 cups sifted flour
l /2 teaspoon salt
When a roast of beef is within a half hour of the
turn, drain off the gravy in a bowl, leaving two ta-
blespoonfuls in the dripping pan. Lay a gridiron
over the pan that will go into the oven. If not, prop
the meat on clean sticks laid across the top of the
dripping pan. Pour in the pudding, letting the fat
from the roast drop on it as it cooks.
TRIED AND TRUE 53
Roast Beef with Yorkshire Pudding
Beat whites and yolks in separate bowl .. Into
the yolks stir the milk, then the frothed whites, and
salted flour by turns. Mix quickly and bake at once.
Cut the pudding into strips an inch wide by three
long and lay about the beef when dished.
-Mrs. H. C. King.
Meat Toast
Cold beef or steak may be used, but veal is bet-
ter. To a pint of chopped meat add half a pint of
sou]) stock, gravy or cream, a teaspoon salt, a little
pepper, a tablespoon flour and one of butter. Simmer
together for half an hour and spread on dipped
toast.
-Mrs. II. C. King.
Country Club Chicken Pie
l)oil a large chicken until very tender, remove the
large bones and pull into uniform pieces. Put into
large baking pan (in which you can serve it), thick-
en the liquor in the kettle (a half cup of flour with
one cup of milk would be sufficient). If it is not
rich add butter. Have plenty of gravy. Cut four
hard-boiled eggs into eighths, and put over the
chicken ; pour on the gravy.
Mix two cups flour, salt, two teaspoons baking
powder, one heaping tablespoon soft lard or butter;
add one cup of milk, make into a soft batter. Have
the pan of chicken boiling gently. Put the batter
on top by small spoonfuls rather close together.
P>ake in a hot oven twenty minutes, as you would
biscuits. It is important that the chicken is hot
when the batter is put on top.
This is an excellent way to utilize the remains
of any kind of roast, especially lamb or veal. Be
sure to have a good gravy with it. ,
Mrs. Edith Bayliss.
54 TRIED AND TRUE
Tongue with Raisins
(German Style)
Pickled beef or calf tongue boiled until tender.
Peel and slice about one-half inch thick.
For Gravy
1 large cup seeded 2 tablespoons drippings
raisins Pepper to taste
; _> cup vinegar 2 cups hot water
2 tablespoons flour
Brown flour in drippings. Add vinegar and
water, raisins and pepper. Put in sliced tongue
and simmer one hour. Add more water if necessary.
Tongue may be boiled day before.
Mrs. A. K. Pergrim.
Roast Ham
1 fine "pig" ham Few whole cloves
Handful clover hay 3 tablespoons brown
1 pint bottle "dry" sugar
champagne 2 tablespoons flour
Soak ham in cold water over night. Put over
slow fire handful sweet clover hay in iron kettle,
ham and water sufficient to cover. Simmer all day.
One hour before removing from fire add the pint of
champagne. Allow ham to remain in the water and
wine all night. Next morning take from water, re-
move skin. Mix sugar and flour and cover ham.
sticking the cloves in the upper side. Put in roast-
ing pan with enough of the water and wine in which
it was boiled to prevent burning. Bake in slow oven
to brown. Serve hot or cold, with or without cham-
pagne sauce.
Louise Howard.
How to Cook Smithfield Ham
Soak ham over night, put on to boil next morn-
ing, cooking very slowly. When done, take off and
let cool in its own essence. When cold take off the
TRIED AND TRUE 55
skin, gash the top with a knife. Sprinkle on top
of ham two teaspoons of sugar, a little dry mustard,
teaspoon of celery seed, a little cracker dust, and
wine glass of good sherry. Put in oven, and bake
a few minutes, garnish with water cress or doubled-
curled parsley.
Frances Lee Booker,
Virginia.
Virginia Ham
Select a good ham (one that is country cured
or a Smithfield preferred). Place in a weak solu-
tion of salt water to soak overnight. In the morn-
ing put it in enough fresh water to cover and sim-
mer nine hours. The ham must never boil; that
is the secret of the success of this recipe. When
it is done remove vessel from the stove and leave
ham to cool in the water in which it has cooked.
The following morning skin it, pour over a little
wine, sprinkle with fine bread crumbs and sugar
and bake a delicate brown. This recipe has been
in the Randolph family of Virginia for generations,
and if faithfully followed will make the lean and
fat of the ham so delicious that it literally melts in
the mouth.
Mrs. P>aker P. Lee.
GARNISHES
Garnishes and Sauces for Meat and Fish
Parsley is the almost universal garnish to all
kinds of cold meat, poultry, fish, butter, cheese, etc.
Horse-radish is the garnish for roast beef, and
for fish in general ; for the latter, slices of lemon
are sometimes laid alternately with heaps of horse-
radish.
Slices of lemon for boiled fowl, turkey and fish
and for roast veal and calf's head.
Fried smelts for turbot.
56 TRIED AND TRUE
Currant jelly for game, also for custard or bread
pudding.
Seville oranges in slices for wild ducks, wid-
geons, teal.
Mint, with or without parsley for roast lamb, hot
or cold.
A red pepper or small red apple for the mouth
of a roast pig.
Spots of red and black pepper alternated, on the
fat side of a boiled ham, which side should be up-
permost on the platter.
Carrots in slices for boiled beef, hot or cold. They
may be cut in ornamental forms.
Barberries, fresh or preserved, for game.
Red beet root sliced for cold meat, boiled beef or
salt fish.
Fried sausages or forcemeat balls for roast
turkey, capon or fowl.
Fennel for mackerel and salmon, whether fresh
or pickled.
Lobster coral and parsley for boiled fish.
Sliced eggs, showing the white and yellow, for
chicken salad.
Sprays of celery top for salads, cold meats, etc.
Mrs. Susan C. Hosmer.
For Garnishing Fish, Etc.
When using parsley or other green herb to sprin-
kle over food, after chopping as fine as possible put
it in a bit of cloth, twist it tight and hold under a
stream of cold water for a few moments. Then
squeeze it as dry as possible. When shaken out
it will be in the form of fine green powder and can
be evenly distributed.
Lydia F. Moir.
Virginia Cold Cucumber Catsup
6 large young cucumbers 2 onions
1 teaspoon white */2 teaspoon celery seed
mustard .seed Salt and pepper to taste
TRIED AND TRUE 57
Peel and grate cucumbers and strain very dry
through gauze. Add grated onion, a little horse-
radish if desired, and the above seasoning. Then
pour in good apple vinegar until it seems thin
enough. Put in bottles with glass stoppers or
close with corks and seal with wax. This is very
excellent with all cold meats and will keep inde-
finitely in a dark and cool place.
Lucy II. Guerrant.
Cucumber Sauce
3 doz. large cucumbers ]A cup celery seed
4 large onions A little black pepper
YZ cup white mustard l /> cup salt
seed l / 2 cup sugar
Chop the cucumbers and onions fine. Then add
the salt and let stand eight hours. Drain all the
water off; then add all the other ingredients, cover
with vinegar and put over fire until it is scalding
hot ; bottle and seal tight.
Mrs. B. F. Novioch.
Chili Sauce
24 large ripe tomatoes 4 tablespoons salt
6 green peppers 1 qt. vinegar
4 tablespoons brown 1 teaspoon ginger
sugar 1 teaspoon cloves
1 bunch celery 1 teaspoon allspice
4 medium-sized onions
Peel and cut tomatoes in small pieces, remove
seeds from peppers. Chop onions, peppers and
celery very fine. Add sugar and salt, mix, add vine-
gar. Cook from three to four hours until it be-
comes thick. Before removing from fire add spices.
(Makes about fifteen to eighteen glasses.)
Mrs.H. H.Walker.
58 TRIED AND TRUE
Chili Sauce
3 doz. large ripe 12 onions
tomatoes 2 tablespoons mustard
12 green sweet peppers seed
7 teacups vinegar A little salt
Chop the peppers and onions, then put all to-
gether and boil thoroughly. Strain and boil to
any thickness desired. Add one cup sugar half an
hour before removing from the fire. Bottle and seal
tightly.
Mrs. Wm. H. Allen.
Chili Sauce
18 large tomatoes 5 cups vinegar
6 large onions 3 tablespoons salt
6 red bell peppers 12 tablespoons sugar
Chop tomatoes, onions and bell peppers, add vine-
gar seasoned with salt and sugar ; cook until smooth
and thick.
Mrs. A. A. lUirnand.
Celery Sauce
15 large ripe tomatoes 1 red pepper
5 large onions 2 tablespoons salt
4 stalks celery 6 tablespoons white
3j/2 cups vinegar sugar
Chop all fine, but separately; boil one and a half
hours; put in jars when cool and seal.
Mrs. Neil C. Murray.
TRIED AND TRUE 59
Deoetables
Corn Pudding
6 ears tender corn 1 tablespoon corn meal
2 eggs 1 teaspoon baking
l /2 teaspoon salt powder
1 pint milk 1 tablespoon butter
1 tablespoon flour
Cut corn from cob, slicing through middle of
the grain : then scrape rest from cob, add meal and
flour, the eggs well beaten, salt, milk and butter
and last the baking powder. Pour into baking pan
and bake in moderate oven one-half hour or until
pudding sets like custard. Delicious.
Miss Eva Wilkinson.
Corn Pudding
Two dozen ears green corn, well filled out but
young, grate and scrape from cob. Add three or
four pounded crackers, one quart milk, five eggs,
four tablespoons sugar, a little salt. Bake two
hours in a moderate oven. Serve with butter.
(A great favorite at the old-fashioned Nantucket
teaparties.)
Corn Oysters
1 pt. grated corn 1 cup flour
i/} cup butter 1 beaten egg
3 tablespoons milk Salt and pepper
Mix ingredients. Drop in small cakes and fry
in butter.
Mrs. Susan C. Hosmer.
Nantucket, Mass.
60
TRIED AND TRUE
A SPECIAL INVITATION
Is extended to all lovers of the
Home Beautiful to inspect this
most interesting exhibit of fur-
nishings for the home.
Our Gift Section on the third
floor will be found particularly
interesting to those seeking the
unusual yet practical gift.
California furniture Co.
, 644=646
Corn Oysters
1 doz. ears green corn, 1 teaspoon baking
grated powder
1 tablespoon melted 1 egg
butter y+ cnp flour
Pepper and salt to taste
Mix well together, drop by tablespoon into a pan
containing hot butter and fry to a light brown.
Serves about eight or ten people.
Martha Wilson \Yright.
Corn Oysters
Four ears of corn make one level cup of corn
grated in a coarse grater, one cup of milk, one and
one-half teaspoons salt, one-quarter teaspoon pep-
per, two eggs. Beat eggs and add to the mixture.
TRIED AND TRUE 61
Cook in a frying pan with fat or olive oil to a depth
of one-half inch. Drop the mixture by the spoon-
ful into the fat. Cover for the first few moments.
When brown turn, and drain on brown paper.
-Mrs. H. C. King.
Egg Plant
1 egg plant 1 egg
3 tablespoons milk Pinch salt
1 good tablespoon flour
Slice egg plant about three-quarters inch thick.
Lay in salt ice water one hour. (Use about one
medium tablespoon of salt for six or seven pieces.)
Beat egg, add flour, milk and salt. Dip pieces of
egg plant in this batter and fry as doughnuts.
Mrs. Win. S. Crane.
Potato for Lunch (Best in Chafing Dish)
f) large potatoes (cold l / 2 pint cream
boiled) Salt, paprika and pinch
10 chips butter chopped parsley
2 teaspoons dry mustard
Cut cold boiled potatoes in dice. Put butter
and cream in chafing dish. Let come to a boil.
Add potatoes, season well with salt and pepper and
add pimientos cut in small squares. Enough pap-
rika to give a rich creamy pink. Cook until cream
will not run from potatoes. Add the finely chopped
parsley.
Mrs. E. K. Sibley.
Cheese Souffle
\y 2 cups milk 3 eggs
1 tablespoon flour 1 cup cheese
Mix flour and milk and cook, then add the well-
beaten yolks of eggs and finely chopped cheese, salt
to taste, bit of paprika. Cook until cheese is melted,
then put in the well-beaten whites. Cook for a min-
62 TRIED AND TRUE
ute. Line a dish with cooked rice, pour in the cheese
mixture, bake in a slow oven twenty-five minutes.
Mrs. A. A. lUirnand.
Kidney Beans with Cheese
3 cups beans 1 green pepper
2 red peppers 1 small onion
6 tomatoes
Soak beans over night. Add fresh water in
morning, bring to a boil. Pour water off, cook un-
til tender. Prepare sauce of tomatoes, chopped pep-
pers, onion and salt, add to beans. Simmer two
hours. Let stand over night. When ready to serve,
add a large lump of butter and Eastern cheese to
taste.
Carolyn Hewson.
Boston Baked Beans
Put one pint of white beans to soak in water on
back of stove. Next morning drain off the water
and put in cold water with soda the size of a pea,
cook until skin cracks when air touches them.
Drain again, put in fresh water in the bean jug
with one tablespoon of molasses and half pound
salt pork on top ; bake slowly the rest of the day.
Anna V. Ray.
Indian Meal Souffle
4 cups sweet milk 1 tablespoon butter
YZ teaspoon salt 2 eggs
1 cup yellow corn meal
Scald the milk to boiling point. Sift in slowly
the meal stirring constantly, add butter and salt.
When thickened to the consistency of thick cream
remove from fire. Let it cool somewhat. Then
beat eggs until foamy and mix with the meal. P>eat
hard and bake in buttered dish twenty-five min-
utes. Good with game or chicken.
Mrs. H. A. Wilkinson.
63
Potato Balls
Wash and pare potatoes. With vegetable cut-
ter scoop in small balls. Fry in deep fat. Drain
on brown paper and sprinkle with salt and chopped
parsley. Serve hot.
Mrs. J. F. Andrews. Jr.
A Hint to the Cook
If you have mashed potatoes left over, rinse a
tumbler with cold water, and pack the potatoes
evenly in the glass. When cold turn out and slice
the right thickness without breaking. Dip them in
flour and fry to a good brown and serve hot.
Mrs. Luke D. Phillips.
Sweet Potato Croquettes
Boil potatoes well, then peel and mash fine, sea-
son with salt, roll into form about two inches long
in palms of hands. Dip in well beaten eggs, mixed
with a little cream, then dip in cracker crumbs and
fry in hot butter.
Mrs. J. E. Quinn.
Noodles
1 egg y 2 teaspoon salt
1 cup flour A little water
Roll out as thin as possible, hang or spread out
until dry. When perfectly dry cut into thin strips.
Put into boiling salted water, boil half hour. Strain
through colander, and cover with bread crumbs,
fried brown in butter.
Miss Apel.
Macaroni and Cheese
1 Ib. cheese 1 box macaroni
Boil macaroni in salted water until tender. Strain
and put in boiling water again. Add one-half milk.
When tender remove and put one layer of macaroni,
one layer of finely cut cheese and small bits of but-
64 TRIED AND TRUE
ter, paprika, salt and tomatoes. Add the liquor it
has been boiled in. Continue until the granite basin
is full. Add more milk if needed. Cook about two
hours in a medium oven until brown.
Mrs. H. C. King.
Nut Loaf
1 pint bread crumbs 1 cup chopped nuts
l /4 cup melted butter
(Brazil nuts are very good.) Season with salt
and pepper and sweet herbs. Moisten well with milk.
Bake fifteen minutes in a quick oven. Serve with
tomato sauce.
Nut Loaf
2 teaspoons baking 2 eggs
powder \]/ 2 cups English
6 soda crackers rolled walnuts broken fine
fine 1 pt. milk
l /> cup flour
Mix well and bake in a bread pan in medium hot
oven one-half hour. Serve hot with tomato sauce.
Mrs. Luke D. Phillips.
Macaroni and Cheese
l / 2 lb. macaroni or 1 large tablespoon butter
spaghetti 2 large tablespoons
1 pint milk" flour
1 cup Eastern cheese
Break macaroni into one and one-half quarts of
boiling salted water and boil until tender (about
twenty-five minutes). Place in colander and dash
cold water over it and drain.
Make a thick white sauce by melting butter, add-
ing flour and slowly stirring in the milk, then add
the cheese, chopped if soft, grated if dry, salt and
pepper, stir until cheese is melted, then add macar-
oni. Place in buttered baking dish, sprinkle over
TRIED AND TRUE 65
top with bread crumbs, bits of cheese, butter and
paprika. Brown in oven.
Mrs. A. A. Burnand.
Dago Tunny
(For six people)
1 package macaroni 1 kettle water
Salt 1 lump butter
3 or 4 slices bacon 2 onions
2 or 3 large tomatoes 1 red pepper
Bring to a boil a kettle of water, salt to taste.
Put in a lump of butter the size of a walnut. Stir
in macaroni slowly so the water will continue to
boil. Cook over a moderate fire until thoroughly
done (about th: ee-quarters of an hour).
\Yhile macaroni is boiling, dice three or four
slices of bacon, slice two good-sized onions and fry
together until a rich brown. Peel two or three large
tomatoes by placing in boiling water to loosen skins.
Cut them up fine and cook in small saucepan adding
the onions and bacon, also add red pepper to suit
taste. When the macaroni is about cooked stir
into it this sauce, continue cooking slowly for ten
or fifteen minutes. Just before serving, sprinkle
with grated cheese.
\ erna Wilbur Simmons.
Asparagus and Eggs
Cut two dozen stalks of asparagus, (leaving out
the hard parts) in inch lengths and boil tender.
Drain. Pour upon them a cupful of drawn butter,
stir until hot, then turn into a baking dish. Break
six eggs upon top and put a bit of butter upon each
one. also salt and pepper. Place in quick oven until
the eggs are set.
Mrs. H. C. King.
66 TRIED AND TRUE
Stuffed Egg Plant
l /2 inside of egg plant y^ cup cold meat
y 2 cucumber chopped
y 2 cup cracker crumbs Butter size of walnut
Salt to taste l / 2 sweet pepper
Moisten with tomato
Cut the egg plant in two, lengthwise. Remove
the inside with a spoon and take one-half of it. one-
half sweet pepper and one-half cucumber, these
three chopped together. Chop the meat and roll the
crackers. Salt to taste, melt the butter. Mix all
ingredients and make into the proper consistency
with tomato. Put the mixture into the two half
shells and bake thirty minutes. Serve shells on
platter, garnished with parsley.
Mrs. A. L. Thompson.
W1LSH1RE I HOME 55105 OR 55102
Prompt Free Delivery
We Solicit Telephone Orders
ALVARADO PHARMACY
Corner Sixth and Alvarado Streets
CUT RATE DRUGGISTS
Prescriptions Filled by Graduate Pharmacists. Imported and
Domestic Toilet Requisits. Fine Stationery.
We invite your inspection of the most up-to-date Drug Store
of the Westlake District.
TRIED AND TRUE 67
Salabs anfc Salab IDressinge
"Let onion atoms lurk within the bowl.
And half suspected animate the whole."
Sidney Smith.
SALAD DRESSINGS
Mayonnaise Dressing
1 egg 1 cup cream ( sour or
1 level tablespoon salt or sweet)
1 level tablespoon flour 1 scant cup sugar
1 teaspoon mustard 1 cup weak vinegar
Beat the egg, add all the dry ingredients, then
the cream, stir well to prevent lumps, add the vine-
gar, cook until thick, stirring constantly, in a double
boiler.
This is excellent made with condensed milk, full
strength, if wanted very rich. Mary E. Rayliss.
Salad Dressing
1 tablespoon sugar 3 teaspoons melted
}/2 tablespoon salt butter
1 egg slightly beaten 1 cup thin cream or milk
]/> tablespoon mustard J4 CU P vinegar
Mix sugar, mustard and salt together; then add
egg and melted butter and very gradually the vine-
gar. Cook in double boiler until consistency of
soft custard. Nice on potato salad, tomatoes, raw
cabbage, etc. Mrs. Sawyer.
Cream Mayonnaise
1 cup cream 1 teaspoon dry mustard
1 cup vinegar 1 teaspoon salt
YZ cup sugar Dust cayenne pepper
I /T, cup butter 3 beaten eggs
68 TRIED AND TRUE
Use double boiler. Cream sugar, butter, salt and
pepper. \\ hen this comes to the boiling point add
the mustard first mixed with a tablespoon cream.
Then add the beaten eggs stirring constantly, add-
ing small quantities of the vinegar as the sauce
thickens until all is incorporated and the sauce is
the thickness of Mayonnaise.
Strain and place on ice until ready for use.
Mrs. E. K. Siblc-y.
Almond Cream Dressing
1 cup whipped cream 1 teaspoon of Taragon
Yolk of 1 egg vinegar
1 tablespoon powdered 1 teaspoon olive oil
sugar Just a little salt to taste
Garnish with strawberry, lettuce, blackberry,
fixed to taste.
Mrs. Thomas Roswell Browne.
French Dressing
\ l /2 teaspoons salt 3 tablespoons lemon
6 tablespoons olive oil juice
]/4 teaspoon mustard Dash cayenne
l /4 teaspoon pepper
A few drops of onion juice (optional)
Mix ingredients and stir until well blended.
Boiled Salad Dressing
\ l /2 teaspoon mustard l l / 2 teaspoons melted
\}/2 teaspoons salt butter
2 teaspoons flour 2 egg yolks
l /% teaspoon cayenne *4 CU P vinegar
l /2 cup thick cream
Mix dry ingredients, add yolks of eggs slightly
beaten, then add butter and vinegar very slowly.
Cook over boiling water until mixture thickens like
custard, strain and cool, then add cream which has
been beaten stiff.
Anna V. Rav.
69
Cooked Salad Dressing
2 eggs or yolks of 4 1 tablespoon Hour
I 'inch of salt l / 2 cup vinegar
1 tablespoon mustard \ l / 2 cups sour cream
2 tablespoons sugar
Mrs. Charles F. Potter.
Mustard Dressing
Three even tablespoons of mustard ; one table-
spoon sugar; one egg well beaten and mixed with
sugar and mustard to a paste; one teaspoon of
vinegar. Put in double boiler and cook well. When
cool add tablespoon of oil. Bottle for use.
-Mrs. C. M. Wood.
Salad Dressing
(Most excellent)
1 egg beaten light 2 teaspoons corn starch
1 cup sweet milk or wet with a little cold
cream water
-)4 cup vinegar l / 2 cup sugar
J4 cup butter
Mix all cold, cook in double boiler until quite
thick.
Fruit Salad Dressing
y\ cup cream Pinch salt, red pepper
2 tablespoons vinegar and mustard
3 egg yolks 2 teaspoons sugar
3 little squares butter
If not sour enough, add lemon juice when ready
to serve. Cook all in double boiler to consistency
of cream.
Mayonnaise Dressing
To prepare Mayonnaise have the oil, two yolks
of eggs and a bowl ice cold. Put the yolks in the
bowl. Stir two minutes then add by degrees three-
quarters cup oil, a few drops at a time, while stir-
70 TRIED AND TRUE
ring with a small wooden spoon. Stir two minutes,
then continue and use the remaining oil. When the
sauce becomes too thick add a little vinegar, about
one-tablespoon in all. Add last half teaspoon Eng-
lish mustard and half pint of whipped cream. The
Mayonnaise may be used without the whipped
cream. (Wlren the oil is half used, add one teas-
poon salt).
Mrs. H. C. King.
Mayonnaise Dressing
1 egg y 2 teaspoon mustard
l /2 teaspoon salt ]/2 teaspoon vinegar
(Use Salad oil instead of Olive oil)
Beat egg. mustard and salt well together, adding
salad oil a few drops at a time, beating continually,
until you have the amount desired ; then add vinegar
and paprika. If it should show a tendency to curdle,
put on ice for a few minutes. Put into a glass jar
and keep in cool place. If desired whipped cream
may be added which improves it.
Mrs. Thomas Roswell Browne.
Tomato Salad
, Three good-sized tomatoes cut in small pieces
stewed with dashes of paprika and salt, sprig of
parsley, two teaspoons of sugar and piece of onion
size of a pea. Cook all about ten minutes. Strain.
To the juice add a half box of Knox gelatine which
has been previously soaked in cold water. Pour in
individual molds.
Lydia F. Moir.
Celery Salad
Six large stalks of celery cut very fine. Keep
covered with boiling water and cook until tender.
Add two-thirds of envelope of Knox gelatine (pre-
viously soaked in cold water). Attractive i: poured
TRIED AND TRUE 71
in a ring mold. Serve with cucumbers on lettuce
leaves with French Dressing.
Ivvdia F. Moir.
Carrot Salad
3 medium-sized carrots 1 cup nuts
Grate the raw carrots, add broken nuts and mix
with Mayonnaise Dressing, using a fork. This is a
deceiving salad, and very delicious for yellow
luncheons. Serve cold on lettuce.
Mrs. Thomas Roswell Browne.
Chicken Cucumber, a la Jacqueo
(For twelve persons)
1 chicken cut to dice 2 cucumbers, cut to
1 can of French peas dice
2 bunches of celery % qt. olive oil
Juice of two lemons, a little vinegar to taste,
season with salt and pepper.
Garnish With pirnientos, olives, hearts of let-
tuce.
Salad, a la Alice Roosevelt
(For twelve persons)
8 tomatoes, cut up in Hearts of two lettuce
quarters ]/4 cup powdered sugar
A little salt and pepper, paprika, caper and vine-
gar. Mayonnaise Dressing.
Garnish with hearts of lettuce and eggs.
Mint Salad, a 1' Orange
With Almond Cream Dressing
(For twelve persons)
7 oranges l /4 cup mint, chopped
1 box strawberries very fine
*4 cup Maraschino l / cup cocoa nut chop-
cherries ped very fine
Juice of two lemons Keep on ice until served
Mrs. Thomas Roswell Browne.
72 TRIED AND TRUE
Cucumber Salad
l /2 box Knox gelatine j/> cup pineapple juice
Juice of three lemons 1 pt. boiling water
YZ cup sugar 1 cup cucumber
1 level teaspoon salt Touch green vegetable
1 cup pineapple coloring
}/2 cup cold water
Take gelatine, cold water and lemon, mix and
let stand for twenty minutes. Put pineapple and
cucumber through meat grinder. Add remainder of
ingredients, well mixed, add boiling water last, put
on ice to cool. Serve on lettuce with Mayonnaise
Dressing. This is a delicious salad, very appropri-
ate for green luncheons.
Mrs. Thomas Roswell Browne.
Hindu Salad
Pineapple Bananas
Maraschino cherries Kirch liqueur
Bananas and pineapple in equal parts. Dice
pineapple, slice bananas; sprinkle Maraschino cher-
ries, add Kirch to taste.
Verna Wilbur Simmons.
Pineapple and Marshmallow Salad
Take equal quantities of pineapple and marsh-
mallow. Dice the pineapple and cut the marshmal-
lows in four parts with scissors. For dressing take
equal parts Mayonnaise and whipped cream. Mix
together, serve on lettuce. Do not mix until ready
to serve.
Anna V. Ray.
Pineapple Salad
Juice of six lemons, sweeten to taste. One can
Hawaiian Pineapple.
Dissolve three tablespoons of gelatine in as little
water as possible. Cut one cucumber in small dice
(two if small), also cut up most of the pineapple. A
TRIED AND TRUE 73
little green leaf coloring. Put all together and
mould. Serve on lettuce leaves.
Dressing
( )ne-half portion of whipped cream to one-half
Mayonnaise. Break up pecan meats into small bits
(do not chop) and put into dressing. Some prefer
one-third Mayonnaise to two-thirds cream.
Mrs. Charles F. Potter.
Macaroni Salad
2 cups boiled macaroni French Dressing
1 cup chopped celery Mayonnaise Dressing
1 cup chopped cabbage
Cut macaroni into inch pieces, mix thoroughly
with cabbage and celery, marinate with French
Dressing, season with salt and paprika; lastly mix
with Mayonnaise. Garnish with egg.
Mrs. R. H. Norton.
Peach and Pineapple Salad
Take one slice of Hawaiian Pineapple, place half
of peach in center. Garnish with Boiled Dressing
containing chopped nuts. Serve on lettuce leaf. Use
Boiled Salad Dressing.
Anna V. Ray.
Nasturtium and Cream Salad
Select large, perfect nasturtium leaves and blos-
soms. Lay on ice until crisp. Arrange leaves in
fancy flat dish. Put blossoms on leaves, sprinkle
with salt. Roll out in your hands little patties of
cottage cheese, two inches long and put in center
of each blossom. Either French Dressing or May-
onnaise may be used as preferred.
Mrs. H. C. King.
Melon Salad
Take a fine cantaloupe melon, scoop the fruit in
smooth tablespoonfuls, not breaking. Let it stand a
74 TRIED AND TRUE
few minutes with dressing of oil, vinegar, salt and
pepper. Place on ice until ready to serve.
Mrs. H. C. King.
Fruit Salad
Put two level tablespoons Knox gelatine in half
cup of cold water, let stand ten minutes. Boil one
and one-quarter cups of sugar and chopped rind of
two lemons in two cups of water for two minutes.
Remove syrup from fire and add juice of lemons and
gelatine. Stir until dissolved. (Dip moulds in cold
water, drain and put whatever fruit you wish in
moulds). Pour mixture over fruit and stand in ice
pack three hours. Arrange on lettuce and garnish
with Moiled Dressing.
Miss Florence Clark.
Cabbage Salad
1 small heiul cabbage 1 head celery
1 small onion 4 hard-boiled eggs
Chop cabbage, celery and onion rather fine. Add
eggs cut in cubes. Season with salt, a little sugar
and black pepper to taste. Cover with following
dressing.
One-half cup vinegar, scant one-quarter cup
water. ISring to boil and pour slowly so as not to
curdle the egg that has been beaten very light and
that a teaspoon of corn starch has been added to.
Let dressing get perfectly cold before putting it on
the salad. After adding the dressing to the salad,
add two large tablespoons of olive oil.
Mrs. Arthur Lowe Wright, Jr.
Tomato Jelly Salad
1 can tomatoes 1 cup water
1 onion y 2 package gelatine
j4 bay leaf ( 1 envelope)
2 stalks celery 3 cloves
Salt and pepper to taste
Soak gelatine in one-half of water. Press to-
TRIED AND TRUE 75
matoes through sieve to remove seeds. Cook all in-
gredients except gelatine half hour. Remove from
fire and while boiling hot pour over soaked gelatine
when dissolved. Pour into moulds.
Mrs. Paul Weeks.
Salad
One can pineapple (large) chopped very fine,
all the juice. One medium-sized cucumber cut very
fine. Juice of three lemons, three-quarters cup
sugar: three tablespoons of gelatine soaked in
enough water to dissolve, pinch of salt and one of
red pepper. ( )ne quart of boiling water. Burnett's
coloring. Add whipped cream and chopped nuts to
Mayonnaise for dressing.
(This will serve eighteen people.)
Louisa Lines.
Salmon Salad
1 can salmon (1 Ib.) 1 hard-boiled egg
YI cup vinegar Salt, paprika and black
2 eggs pepper to taste
Drain liquid off salmon and add to liquid the
vinegar. Put on stove to boil. Remove and add
beaten yolks of eggs, stirring until thick. Pick
salmon to pieces and add to it the beaten whites of
the eggs. Then add seasoning and Boiled Dressing.
Cut hard-boiled egg over the top and serve on let-
tuce leaves.
-Miss C. Dilland.
Tomato and Mushroom Salad
Take six tomatoes. Scoop out the pulp. Put the
shells in a cold place. Mix the pulp (leaving out the
seeds) with equal quantities of chopped olives and
mushrooms. Allow two tablespoons of French
Dressing to each tomato. Fill shells just before
serving. Garnish top of each with Mayonnaise
Dressing and serve on lettuce or water cress.
Anna Y. Rav.
76 TRIED AND TRUE
Meat Salad
1 Ib. veal }/2 medium-sized onion
y 2 lb. smoked tongue 1 doz. olives seeded
4 or 5 stalks celery 3 pieces of pimiento
3 hard-boiled eggs
Cook a nice juicy piece of veal. Chop fine (or
run through meat grinder) meat, onion, celery,
olives, pimiento and two of the hard-boiled eggs,
reserving one egg for garnishing. Add lettuce
(small head) cut with sharp knife or scissors ; salt
and pepper (cayenne to taste) or chili pepper.
Enough Duikee's Salad Dressing with a little
olive oil, a few drops of Worcestershire Sauce and
juice of half a lemon added to make it soft, or if
preferred a home-made Mayonnaise Dressing.
Garnish the dish with parsley, olives and the
reserved hard-boiled egg cut in rings.
Miss Martha Wilson Wright.
Oyster Salad
(Serves eight)
1 (|t. oysters Salt and cayenne
1 tablespoon cider 1 pt. very thick-
vinegar Mayonnaise
2 tablespoons salad oil
Allow oysters to just come to boil in well salted
water. When cold free from bits of shell and dry
on napkin. Put in deep China bowl and pour over
the vinegar and oil, salt and pepper. Put in ice box
to marinate for two or three hours.
Cut fine across the stalk enough tender celery
to cover serving platter one-half inch deep. Add
Mayonnaise to the oysters that have been well
drained from the marinate. Pile on bed of celery,
adding a little Mayonnaise on top if liked. Do not
mix oysters with celery, but allow celery to remain
as a bed when served. Serve very cold with green
pepper sandwiches.
Louise Howard.
TRIED AND TRUE 77
Hot Puddings
"Strange I should never of a Dumpling dream :
But. Goody, tell me, where, where, where's the
seam?"
"Sire, there's no seam," quoth she: "I never knew
That folks did Apple-Dumplings sew."
"\o?" cried the staring monarch with a grin;
"Xo\v, how the devil got the apple in?"
John \Yolcott.
Steamed Apple Dumpling
6 apples 2 teaspoons baking
1 cup sugar powder
1/-2 cups water Milk to mix
Salt to taste 2 cups flour
1 tablespoon butter
Cook in granite pan or kettle, large enough to
allow dough to swell. Put the sugar and water in
your granite kettle and let them come to a boil.
Pare the apples and slice. Turn the apples into the
boiling syrup, place cover over kettle and boil until
half cooked.
To cover: Add the baking powder and salt to
the flour, and run the mixture through the sieve
three times. Rub the butter into the flour as for
biscuits. Add milk to make a stiff batter and lay it
in kettle over the apples with a spoon. Cover the
whole with a close lid putting a weight on top. Place
the kettle where there will be no danger of burning
the apples, and let steam twenty minutes without
removing the lid.
When serving: Take with a spoon a portion of
78 TRIED AND TRUE
the dough and a portion of the apple. Serve with
sugar and cream. Flavor with nutmeg if wished.
This is extremely light, and much superior to the
boiled apple dumpling.
Mrs. Rebecca Thompson.
Chocolate Pudding
1 pt. bread crumbs 5 tablespoons grated
1 _. cup sugar chocolate
1 pt. milk 3 eggs
Scald the milk, add the bread crumbs and choco-
late : then the \ oiks of the eggs and sugar which
have been well beaten together. Pour into buttered
pudding dish. Hake about twenty minutes or until
set.
From the whites make a meringue. Beat the
whites stiff, add three tablespoons of powdered
sugar. Spread over the top of pudding and return
to oveo for a light brown. Serve cold with sweet-
ened cream to which has been added a little vanilla.
Mrs. Martha Wilson Wright.
Carrot Pudding
1 cup sugar 1 cup shredded and
1 cup carrots chopped suet
1 cup currants 1 cup chopped nuts
1 cup flour 1 teaspoon cinnamon.
1 cup raisins allspice and cloves
1 cup grated potato
(irate potatoes and carrots. Just before putting
into the buttered mould add one teaspoon of baking
powder. Put in double boiler and steam three
hours. Serve with hard sauce.
Mrs. E. P. Johnson.
TRIED AND TRUE 79
Graham Pudding
1 cup raisins, chopped 1 cup molasses
fine 1 cup sweet milk
A little salt 2 teaspoons soda
2 cups graham flour
Mix together molasses and raisins, add salt, add
milk in which soda has been dissolved, add flour
last. Steam three hours.
Sauce for Graham Pudding
J/> cup butter (scant) 1 cup sugar
3 eggs Vanilla to flavor
Mix well butter and sugar, add eggs (beat whites
and yolks separately) add the flour.
Set in dish of hot water, on the fire.
Mrs. J. E. Quinn.
Whole Wheat Pudding
2 /$ cup molasses 1 cup sour milk
2 cups graham flour. 1/2 teaspoon salt
sifted j/2 teaspoon soda
1 cup stoned raisins
Steam two and one-half hours.
Sauce
l /2 cup butter 1 cup sugar
Yolks of 2 eggs
Stir sugar and butter to a cream, add the eggs.
Heat this over a tea-kettle till thoroughly cooked
and then add the beaten whites and flavor with va-
nilla.
Mrs. George Lawton.
Prune Whip
One pound prunes boiled tender and crushed
through colander. When cool add whites of four
eggs and whip thoroughly; add two tablespoons
80 TRIED AND TRUE
sugar. Bake in a dish of hot water twenty minutes
and serve with or without cream.
Mrs. George Lawton.
Queen of Puddings
1 pt. milk 2 eggs
l /2 cup sugar 1 lemon
1 cup fine bread crumbs
Beat yolks of eggs, add sugar, beat until
smooth ; add milk slowly then bread crumbs and
half lemon rind grated. Put in a pan of hot water
and bake in moderate oven until almost done. Add
two tablespoons of sugar, juice of one-half lemon, to
well-beaten whites of eggs. Spread on top of pud-
ding and return to oven for about one minute.
Should be a delicate brown. Serve with cream.
Serves about five or six persons.
Miss ]essie L. Coulter.
t
Peach Rolls
Stew evaporated peaches, sweeten and flavor to
taste. Make a good baking powder crust, roll very
thin, spread with fruit putting thin slices of butter
on fruit, roll and place in pan. (The pan should be
four or five inches deep.) To three or four rolls add
one cup of sugar, half cup butter and enough hot
water to cover the rolls. Bake thirty minutes.
Serve with sugar and cream or the following sauce.
Sauce
1 tablespoon butter 1 cup sugar
l /> water glass sherry
Cream butter and sugar then add wine, a little
at a time.
Anna V. Ray.
Caramel Pudding
1 cup sugar 3 eggs
1 qt. milk
Brown' in a skillet one cup of sugar. When melt-
TRIED AND TRUE 81
ed add hot water enough to boil up. Add this mix-
ture to one quart of milk which has been heating,
stir until smooth and take from stove to cool. When
cool, not cold, add three eggs well beaten and bake
twenty minutes. Set in pan of hot water.
Mrs. Arthur L.Wright.
Indian Pudding
(Old New England Recipe)
3 cups sweet milk >4 CU P citron
1 \/2 cups yellow corn 1 teaspoon ginger
meal 1 teaspoon cinnamon
2*4 cup dark molasses \ l /> tablespoons butter
1 heaping tablespoon J4 CU P walnut meats
brown sugar 2 tablespoons flour
7 4 cup seeded raisins >4 CU P orange peel
Scald the milk, sift in the meal, cook until
creamy. Add salt and butter. Remove from fire,
and add molasses, sugar, ginger, cinnamon and
flour. Beat thoroughly, then add beaten egg and
last the fruit. Steam three hours. Serve hot with
whipped cream and maple syrup.
-Mrs. H. A. Wilkinson.
Whitpot
1 qt. milk 2 even tablespoons
1 tablespoon corn meal flour
1 egg l /2 cup molasses
Boil half the milk, add a little salt, mix the other
ingredients with the cold milk. Pour this into the
boiling milk without stirring. Set in a moderate
oven and bake till a little thicker than boiled cus-
tard.
(An old-fashioned dessert.)
Mrs. Susan C. Hosmer.
82 TRIED AND TRUE
Date Tapioca Pudding
1 Ib. dates, minced 3 cups hot water
1 lemon (juice and 3 oranges pulped
grated rind) 1 cup sugar
l /2 cup minute tapioca
Cook the tapioca and the three cups of hot water
in a double boiler until clear. Mix the fruit and
sugar together. Put layer of tapioca in buttered
pudding dish, then the fruit mixture; laslly cover
with remaining tapioca and bake half an hjur. Cover
with a meringue and brown delicately. Serve per-
fectly cold with cream. Other fruits >nay be used
in place of the dates dried figs or pineapples, fresh
cherries or loganberries.
Martha Wilson Wright.
Steamed Pudding
1 cup molasses. New 1 cup cold water
Orleans 3 cups flour
1 cup raisins Pinch of salt
1 level teaspoon soda
Put soda in molasses, then melt the butter, add
other ingredients and mix well. Put in buttered tin
and steam three hours.
Sauce
2 tablespoons butter 2 tablespoons water
2 eggs 3 tablespoons brandy
1 cup pulverized sugar
Cream the butter and sugar together, adding the
yolks, and, still beating, add water and the brandy,
beating the whites at the last and adding them. A
delicious sauce.
Mrs. Xeil C. Murray.
Bread Pudding with Meringue
P>eat the yolks of four eggs well, add one cup
sugar, the grated rind of one lemon and then mix
in two cups of bread crumbs, one quart of milk and
a half teaspoon of lemon flavoring. P>ake in a but-
tered dish in a moderate oven until firm. Cover
TRIED AND TRUE 83
with a meringue made from the whites of two eggs
beaten stiff with one-half cup of powdered sugar.
Pile the meringue roughly over the top and color
in the oven.
Mrs. Mewson.
Steamed Cottage Pudding
}/> cup sugar 2 cups flour, after
Whites of two eggs. sifting
yolk of one 2 small teaspoons bak-
-/4 cup milk ing powder
\ l /> tablespoons butter
Cream sugar and butter together, add beaten
yolk, then the milk. Sift the baking powder into the
flour, add part of this, then part of beaten whites,
then the rest of flour and whites. Steam in two-
quart ice cream mold from three-quarters to one
hour.
Sauce
2 cups sugar l /> cup butter
1 box strawberries
Cream sugar and butter together. Cut up ber-
ries with silver knife and cut into the creamed but-
ter and sugar. Serve on hot pudding as it is sliced.
You can use more berries if you wish, or red rasp-
berries, peaches or other fruit.
Mrs. William S. Crane.
Apple Pot Pie
5 apples 1 cup sugar
iy 2 cup water
Pare and quarter the apples, put in kettle greased
with butter ; sprinkle the sugar over this ,then pour
over water; with sieve sprinkle the least bit of flour
over all.
Biscuit for Above
1 pt. flour 2 heaping teaspoons
1 small tablespoon lard baking powder
84 TRIED AND TRUE
Put baking powder in flour, mix with lard, then
wet with little water and roll and cut biscuit. Place
on top of the apples, cover tight and boil twenty
minutes.
Mrs. William S. Crane.
Jeff Davis Pudding
3 ef^s - cups raisins or fruit
1 cup sugar of any kind
2]/ 2 cups flour 1 heaping teaspoon
1 cup molasses spice and ginger
1 teaspoon soda 1 teaspoon cream
l / 2 cup milk tartar, dissolved
1 cup suet or butter
Tie in a cloth and boil for three hours. Serve
with boiled sauce.
Miss J. Pettigrew. Gala, Va.
Fig Pudding
1 cup suet 1 pound figs
3 eggs 2 cups bread crumbs
1 cup sugar 2 cups milk
Wash, pick over the figs and chop the suet. P>eat
the eggs light without separating them. Mix all
ingredients thoroughly, turn into a well greased
mould and cover and boil three hours. Serve hot.
Mrs. Perry.
Fig Budding
6 oz. suet }/2 lb. figs
6 oz. bread crumbs 3 eggs
6 oz. sugar 1 coffee cup sweet milk
1/2 teaspoon soda y\ cup Hour
1 teaspoon cream tartar
Chop suet very fine, also figs. If you add a little
of the sugar or flour when chopping figs it will sep-
arate them better. Then add rest of sugar, fine
bread crumbs, suet, beaten eggs, milk with soda in
TRIED AND TRUE 85
it and flour with the cream of tartar sifted in. pour
into greased basin and steam three hours.
Sauce for Fig Pudding
1 cup powdered sugar 1 cup -whipping cream
1 tablespoon butter Wine glass sherry (or
1 egg less)
Cream sugar and butter together, add beaten
egg. When ready to serve add the cream whipped,
and enough sherry to make a delicate flavoring.
Mrs. William S. Crane.
Boiled Berry Pudding
Make a moderately rich paste, roll out on a
floured cloth, lift the whole carefully into a bowl,
pour in blackberries or blueberries until full, close
the crust very carefully, gather up the corners of
cloth and tie tightly. Put into boiling water, first
placing a saucer in bottom of kettle to avoid burn-
ing. Boil two hours. Serve with sweet sauce.
( A very old rule of Revolutionary times.)
Mrs. Susan C. Hosmer.
Old-Fashioned Baked Rice Pudding
Half a cup of rice washed well and put in a
double boiler with one quart of fresh milk and a
half-cup of sugar. Let this soak half an hour, then
put into the boiler containing the hot water, and
place over the simmer burner. Stir occasionally.
In about an hour add teaspoon of salt and turn into
a pudding dish and bake in a very slow oven about
two hours. One burner turned low will be hot
enough after the oven is heated. If the milk is
soaked up. add another cup. Fold in the thin brown
crust as it forms on top, but let it finish with a nice
crust.
Miss Mary Mayliss.
86 TRIED AND TRUE
Suet Pudding
1 cup beef suet 1 cup raisins
1 cup molasses 2 cups flour
1 cup sour milk 1 level teaspoon soda
Mix soda in a little water to dissolve. Mix all
together and steam five hours. Serve hot with sauce.
Can be made several days ahead and warmed over.
Mrs. A. K. Pergrin.
Suet Pudding
1 large cup chopped 1 teaspoon soda in
suet molasses
l /2 cup brown sugar 1 cup X. (.). molasses
4 cups flour 1 cup sweet milk
1 cup currants 2 cups raisins
Y2 teaspoon cloves 1 teaspoon cinnamon
1 teaspoon salt y> teaspocn nutmeg
Steam for three hours, serve with wine, brandy
or hard sauce.
Mrs. C. M. Wood.
English Plum Pudding
l /2 lb. suet 1 glass brandy
1 pt. sugar 2 teaspoons ginger
1 lb. grated stale bread 2 nutmegs
1 lb. raisins l /> pt. milk
2 Ibs. currants A little salt
Beat well, steam five hours. Serve with rich
sauce.
Miss Eliza Jones. Va.
Plum Pudding
1 cup suet 2 cups seeded raisins
1 cup currants l /2 cup citron
2 l / 2 cups flour 1 cup sour milk
l /2 cup Xew Orleans (not thick)
molasses 2 eggs
l /2 teaspoon salt *4 teaspoon each, cloves.
1 level teaspoon baking cinnamon, nutmeg,
soda ginger
TRIED AND TRUE 87
Chop citron and suet fine and add the other in-
gredients in order named, dissolving the soda in a
tablespoonful of tepid water. Mix thoroughly. Put
in greased mold and set in covered kettle of boiling
water, cooking three and one-half hours. Be care-
ful to keep boiling and put a fork under the mold to
keep it from getting dry.
English Plum Pudding
1 small loaf stale l /z Ib. beef suet
bread (shredded fine)
1 pt. milk 1 Ib. raisins
8 eggs 1 Ib. currants
1 Ib. sugar 14 Ik. citron
l/ 2 Ib. butter 1 nutmeg
1 pt. flour 1 wine glass brandy
Mix butter and suet, add sugar and beat to a
cream. To this add the yolks, and when ingredients
have been thoroughly mixed, add spices and bread,
which has been soaked in the pint of milk until soft ;
then add, alternately, the well-beaten whites and the
sifted flour; last of all, the floured fruit and put into
bucket to boil. Do not put bucket in bag. Place
small plate in pot. put in the pudding, when water
is tolerably hot. not boiling, as the pudding rises
better. After it begins to boil, do not let it stop for
eight hours and keep pot filled with hot water.
Mrs. Theodorick A. Williams.
English Plum Pudding Sauce
2 eggs 2 tablespoons brandy
T 4 Ib. butter ^2 tumbler boiling water
l / 2 Ib. sugar 1 tumbler wine
Cream butter and sugar and add eggs ; stir in the
wine, brandy and water and nutmeg to taste. Boil
a few minutes, stirring constantly.
Mrs. Theodorick A. Williams.
88 TRIED AND TRUE
Bessette
Cold Desserts
"You can make whipped cream ; pray what relief
Will that be to a sailor who wants beef?"
-VV. King.
Pineapple Cream
1 qt. can pineapple ^4 cup cold water
y\ cup sugar (scant) 1/2 box gelatine
1 pt. thick cream 1 teaspoon lemon juice
Drain the juice from the pineapple and put in
saucepan with the sugar and simmer about ten
minutes. Add the gelatine which has been pre-
viously soaked in the water, then add the finely
chopped pineapple. Remove from fire and put mix-
ture in a cold place. Whip the cream very stiff and
when the pineapple begins to congeal stir very
smooth. Add the whipped cream and lemon juice.
Fill mold ( which has been dipped in cold water)
and pack in ice for three hours.
Mrs. A. A. Burnand.
Select fine, ripe gooseberries of a ripe red color.
Stew them down to a pulp; add sugar to taste; put
pulp through sieve and cool. Then slowly beat into
one quart of the mixture one cup of whipped cream.
Serve cold.
Mrs. H. C. King.
TRIED AND TRUE 89
Ice Pudding
4 eggs Juice half orange
YZ cup granulated sugar Juice half lemon
Wine (red or white) }A pt. thick cream
Macaroons Y box gelatine
Heat yolks of eggs and sugar very light. Put
lemon and orange juice in water glass and add
enough wine to make glass half full. Mix slowly
with eggs and sugar. Put mixture in double boiler.
Let it get heated through, then add soaked gelatine,
beating constantly with Dover egg beater; boil one
minute. Let cool, when hike-warm add whites of
eggs which have been beaten quite stiff. Oil pud-
ding mould and fill with alternate layers of pudding
and dry crushed macaroons. Place in ice chest until
next day. Serve with whipped cream around it.
Mrs. Gerstle.
Charlotte Russe
]/4 box Knox gelatine ]/ 2 cup water
2 eggs l /2 cup sugar
!/> teaspoon vanilla 1 pt. whipped cream
Dissolve gelatine in water, heat thoroughly, put
it into the well beaten eggs, return to stove and let
just come to boil. Remove from fire and stir in the
sugar and vanilla. Stir until cold but not congealed.
Have whipped cream ready and stir into it.
Mrs. A. A. Burnand.
Spanish Cream
YZ box gelatine Y cup chopped nuts
1 cup cream Yi CU P candied cherries
1 cup sugar (chopped)
Dissolve the gelatine in one pint of boiling wa-
ter. When dissolved add sugar, nuts, fruit and
thoroughly whipped cream. Pour into mould.
Mrs. Seelev M. Mudd.
90 TRIED AND TRUE
Chocolate Blanc Mange
}/2. box gelatine 3 pints milk
6 eggs 8 tablespoons sugar
2 squares chocolate
Dissolve gelatine in one-half pint of milk. Put
rest of milk on to boil and when boiling add grated
chocolate. To this add the dissolved gelatine and
cook for five minutes, stirring constantly. Pour
the mixture on the yolks and sugar and return to
fire, cooking for a few minutes. Set aside to cool.
When nearly cold add the beaten whites; flavor
with vanilla and put in moulds.
Mrs. Theodorick A. \Yilliams.
Almond Torte With Dates
1 cup sugar l / 2 Ib. almonds
6 eggs y 2 Ib. chopped dates
1 cup bread crumbs
Beat yolks of eggs to cream, add sugar and beat
well. Chop nuts and dates together and add to yolks
and sugar. Add bread crumbs mixed with baking
powder. Fold in the whites of eggs which have
been beaten very stiff. Bake. Serve with whipped
cream.
Miss Apel.
Date and Nut Pudding
1 cup dates, quartered 1 cup sugar
1 cup nuts, broken 1 teaspoon baking
2 eggs beaten together powder silted with 1
1 tablespoon milk teaspoon Hour
1 teaspoon vanilla Pinch salt
Mix all dry ingredients together with the hands.
Bake about one-half hour in ungreased pan. Serve
cold with whipped cream.
Mrs. Thomas Roswell Browne.
Cafe Cream Jelly
Use as the basis one pint of clear black coffee.
TRIED AND TRUE 91
Sweeten with two heaping-tablespoons of sugar,
and add the well-beaten yolk of one egg, half a cup
of rich cream, a few drops of almond extract, and a
pinch of powdered cinnamon. Mix thoroughly and
then stir in a cup of hot milk in which one ounce
of gelatine has been dissolved. Place the jelly in a
mixing bowl : set in a pan of ice water, stirring occa-
sionally as it begins to congeal so that the custard
and jelly will not separate. When of the consist-
ency of a very thick juice, pour into a circular mould
lined with lady fingers that are held in place and to-
gether by a small quantity of white of egg.. When
perfectly firm umnould on a large platter on which
has been placed a lace paper doily, ornamenting the
top with stars of whipped cream, sweetened and
flavored.
Frozen Pudding
l l / 2 qts. milk l / 2 pt. sherry wine
1 pt. cream 1 wine glass rum
2 cups sugar 2 tablespoons gelatine
2 eggs (Knox)
l / 2 Ib. cherries l /> cup flour (very scant)
Boil the milk. Beat eggs, flour and one cup of
sugar together. Over this mixture pour the boiling-
milk, return to fire and cook fifteen minutes. Re-
move from fire and add gelatine which has been
dissolved in a little cold milk. After all gets cold add
the other cup of sugar, wine, rum, and then the
cream which has been whipped and freeze. Just
before removing dasher add the cherries.
Mrs. Theodorick A. Williams.
Frozen Pudding
1 cup sugar l /> pt. flour
Ipt. niilk 2 eggs
Make custard and cook twenty minutes. When
cold, add :
92 TRIED AND TRUE
2 tablespoons gelatine ^2 lb. crystallized
1 cup sugar pineapple
1 qt. cream l /2 lb. nuts
y 2 lb. crystallized Freeze
cherries l /2 pt. wine
Mrs. Hunter Booker, Va.
Creole Ice Cream
(Serves ten)
1 pt. cream ]/2 cup sugar
1 qt. cream 1 cup maple syrup
1 cup almonds }/\ teaspoon salt
1 tablespoon vanilla Caramel color
Scald one pint cream in double boiler. Caramel-
ize the one-half cup sugar and add to the hot cream.
Stir until dissolved. Cool and add one quart cream,
maple syrup and salt. Blanch and chop the almonds
and then toast in oven to a cream color. Add va-
nilla and enough caramel coloring to make a deep
brown. Freeze and then put back into mould and re-
turn to ice to ripen.
Louise Howard.
Peach Cream
Mash one quart of peaches and sweeten with
powdered sugar, add one quart cream whipped stiff.
Stir together carefully. Place in freezer, pack in ice
and salt and let stand three or four hours.
-Mrs. E. P.. P.ayliss.
Ice Cream
4 qts. milk 4 qts. cream
2 Ibs. sugar y 2 oz. gelatine
2 tablespoons vanilla
Dissolve gelatine in small amount of hot water.
Mix all ingredients together. Pour in freezer. Turn
slowly at first, faster as it begins to freeze which
makes the cream swell one-third. Makes three gal-
lons when done.
Mrs. H. H. Walker.
TRIED AND TRUE 93
Peach Ice
1 cup peach juice ^/\ cup sugar
1 cup boiling water Juice half lemon
teaspoon gelatine
Dissolve gelatine in quarter cup of cold water
and let stand thirty minutes. Pour boiling water
over gelatine and mix with fruit. Crush fruit
through colander.
Mabel Clay.
Caramel Ice Cream
1 pt. new milk 3 eggs
1 cup granulated y> cup shelled and
sugar blanched almonds
1 pt. cream
I 'ut milk over fire in a large double boiler, add
small pinch of salt. Separate the eggs. Whip the
yolks with one-half cup of sugar until they are
creamy. Put the other half cup of sugar over the
fire in a smooth frying pan (aluminum preferred)
and stir until it melts and turns a dark golden
brown. P>e careful not to scorch. Then add the milk
and stir until it is all dissolved ; stir in yolks and
sugar and cook a minute until it thickens, being
careful that it does not curdle. Set aside to cool.
When partly cool stir in the whites that have been
whipped to a stiff froth and when cool add the
cream and freeze.
Brown the almonds, add a sprinkle of sugar and
let it melt over them. Chop them not too fine and
add to the cream when it is about half frozen. Con-
tinue to freeze as long as you can. Then remove the
dasher and pack for about one or two hours.
Mary Sells Green.
94 TRIED AND TRUE
flMes
One, Two, Three Pastry
1 cup ice water 2 cups butter
3 cups flour
\\ Hsh the butter in cold water then squeeze the
water it working it with the spatula and dashing
it at th, : bo\vl until every drop of water is run off.
Sift the ilour three times, chop the butter into this
with spatu'.i or rub it in with the fingers until it is
like bread crumbs. Pour in the ice water all at once.
Work in with spatula when it will leave the bowl
in a lump. Handle as little as possible. Roll out.
This will make three pies. This recipe never fails ;
is "tender and true."
Lydia F. Moir.
Mince Meat
2 Ibs. suet 2 Ibs. currants
3 Ibs. seedless raisins 2 doz. large apples
y 2 lb. citron 2 tablespoons cloves
1 nutmeg \ l /2 pts. whiskey
2 Ibs. beef 1 glass jelly
2 tablespoons allspice
Boil beef ( buy meat without any gristle or fat )
until tender. Cool and chop fine. Chop suet and
apples. Put all ingredients together in crock, using
ground spices. Let it stand several weeks.
Each pie that is made with mince meat should have
a tablespoon of whisky added.
Jennie Pratte Lay ton.
Chocolate Pie
1 pt. milk 1 to 4 tablespoons
1 tablespon corn starch grated chocolate
1 cup sugar (scant) 2 eggs
Small piece butter
TRIED AND TRUE 95
Line a plate with pie crust and bake, then fill
with the following:
, To the milk which has been heated add the corn-
starch (which has been dissolved by rubbing into a
little cold milk,) sugar, chocolate, the beaten yolks
of the eggs and butter (one ounce), and pinch of
salt. Boil all together for five minutes. While warm
put into crusts and cover with meringue, which as
made by adding three tablespoons of sugar * well
beaten whites. Put in oven and brown.
Mrs. Theodorick A. Wi Jams.
Lemon Pie
1 cup white sugar 1 tablespoon corn
Yolk of 2 eggs starch
1 lemon, juice and 1 teaspoon melted
grated rind butter
1 teacup boiling water
Mix sugar and corn starch together, add well-
beaten yolks of eggs and butter, lemon juice and
rind ; then pour in boiling water and stir over fire
until thick.
Line pie plate with rich pastry and bake until
a light brown. Put in the filling and make a me-
ringue with the whites of two eggs and spread over
top Bake a light brown. This is excellent and
easily made.
Mrs. A. K. Pergrin.
Lemon Pie
1 cup sugar 1 heaping tablespoon
1 tablespoon butter flour
1 cup boiling water 2 eggs
Grate rind of one lemon, add juice and pulp. Save
whites of eggs for meringue. Mix sugar, flour, rind
~ + ~ lemon and juice together; add yolks of eggs
beat well ; then pour over this the boiling water and
add butter, put in sauce pan, place on stove and
stir constantly (as it burns easily) till it boils up
well. Pour into open shell already baked and cover
96 TRIED AND TRUE
with whites beaten to a froth, adding two table-
spoons of sugar. Put in oven and brown.
Mrs. L. C. Stephens.
Lemon Pie
Neaping teaspoon flour y 2 cup sugar
1 lemon (grate the 3 yolks of eggs
rind) Pinch of salt
4 tablespoons water
Cook in double boiler until thick. P>eat the
whites and add another half cup of sugar to them
and when the cooked part is cold add all together,
put into the baked pie crust and brown as quickly
as possible, leaving in the oven but a very short
time. ,
Mrs. Charlc? F. Potter.
Pumpkin Pie
1 cup stewed pumpkin l / 4 teaspoon nutmeg
2 eggs l / 2 teaspoon ginger
1 _. cup sugar 1 cup sweet milk
1 pinch salt l /$ teaspoon allspice
l /4 teaspoon cinnamon
Mix pumpkin, sugar, milk and spices and salt
together, then eggs thoroughly beaten. Line tin
with rich pie paste, fill with above mixture and bake
slowly in a moderate oven one-half hour. This
makes one pie.
Mrs. Cora S. ilrough.
Pineapple Pie
1 cup powdered sugar l / 2 cup butter
2 eggs 1 small pineapple
Grate pineapple, beat butter and sugar together
until creamy. Add beaten yolks of eggs and pine-
apple. When well mixed, add the whites of eggs
beaten to a stiff dry froth. Mix lightly and turn in-
to a pie plate. Bake with an under crust only.
Mrs. C. M. Wood.
TRIED AND TRUE 97
Mince Pie Without Meat or Apples
1 teacup raisins, 6 crackers rolled fine
chopped 3 cups sugar
2/3 cups vinegar 1 cup cold water
2 /s cups melted butter 1 teaspoon allspice
1 teaspoon cinnamon l / 2 nutmeg
l /2 teaspoon cloves
Mix all together and boil ten minutes.
Mrs. George Lawton.
Orange Pie
3 eggs 1 cup sugar
1 tablespoon flour 2 tablespoons melted
Juice of small lemon butter
1 cup orange juice
Mix flour with water and add to orange juice.
Yolks of three eggs and white of one beaten to-
gether, (the extra whites for meringue) ; juice of
lemon, and melted butter. Bake in crust in a mod-
erate oven until well set. Add meringue and bake
five minutes.
Mrs. W. O. Morton.
Raisin Pie
Wash thoroughly two cups each seeded and
seedless raisins; soak several hours in cold water;
stew until tender. Then add one cup crushed wal-
nut meats, one-half cup sugar, two tablespoons but-
ter, two tablespoons corn starch ; rub to a cream
with juice and rind of one orange and one lemon
and cook until slightly thickened. Cool and bake
with double crust.
Mrs. Estelle P.. Godshall.
98
TRIED AND TRUE
Cakes
1 doz. eggs
1 Ib. butter
4 lb. flour
1 lb. sugar
lb. almonds
1 lb. dates
2 Ibs. seeded raisins
2 Ibs. citron
Fruit Cake
(Very Fine)
1 lb. orange peel
1 lb. lemon peel
1 lb. conserve apricot
1 lb. conserve cherries
1 lb. conserve pine-
apple
1 tumbler brandy and
whisky
2 teaspoons baking powder
Directions for Making
Prepare the day before all the fruit and almonds
by cutting in small pieces. Place each separately on
plates. Dredge well with flour so it will not stick
together. In the morning early, cream sugar and
butter thoroughly until very light. Then add yolks
of eggs which have first been beaten light. Beat all
together, then add flour which should have been
sifted several times with the baking powder
through it. After this has been thoroughly beaten
begin by adding fruit, one kind at a time, first hav-
ing shaken off loose flour from fruit in a colander.
Whatever flour sticks to the fruit is needed. If one
has a bread mixer it will make the mixing easier :
otherwise it must be done with the hand. After add-
ing all the fruit add brandy, then at the very last
the whites of eggs beaten to a stiff froth. This is to
be done very carefully.
. Have pan lined with well buttered paper. Put
in mixture and cover with pan of same size. Have
TRIED AND TRUE 99
oven hot enough for baking bread with a good clear
fire that will last till cake is done. If it should start
to brown too soon, set a pan on top of cake pan half
filled with water and do not disturb for fully four
hours. Then watch baking for the next two hours,
that it may not scorch or burn. It should not have
much crust, and if properly done the fruit will not
taste cooked. Can be kept indefinitely in pan in
which baked if covered with other pan. This cake
recipe can be divided. Makes very large cake.
Mrs. William S. Crane.
Fruit Cake
1 Ib. seeded raisins 1 teaspoon cream
1 Ib. citron tartar
\ l /> Ibs currants ^3 tumbler wine or
1 Ib. sugar whisky
1 Ib. flour 2 teaspoons allspice
1 Ib. butter 1 teaspoon cloves
12 eggs 2 teaspoons cinnamon
} /2 teaspoon soda 1 large grated nutmeg
Sift flour. Take a small portion of it and rub
through raisins ; cut citron into thin slices about an
inch long and rub flour into it also ; wash currants
and dry well before using; mix flour with them
not much, only enough to put a thin coating on
them. Have these all ready before commencing to
mix. Cream butter and sugar. Then separate
whites and yolks of eggs ; set the whites in a cool
place until you have beaten the sugar and yolks
together; grate nutmeg; after having the butter,
sugar and eggs well beaten, whip whites of eggs,
and mix a little with each handful of fruit. Mix the
fruit in, a handful of raisins, then of citron, of cur-
rants and a little of the wine. Do not pour all in at
once, but mix in a handful at a time. Bake five hours
in a medium oven. ,
Mrs. M. A. Dawson.
100 TRIED AND TRUE
Minnehaha Cake
l / 2 cup butter 2 teaspoons baking
1 cup sweet milk powder sifted in flour
2y 2 cups flour 3 eggs (beaten sep-
\ l / 2 cups sugar arately)
1 teaspoon vanilla
Cream butter and sugar, add yolks of eggs well
beaten, milk, flour with baking powder, flavoring,
and last whip in stiffly beaten whites of two eggs,
saving one white for icing. Pour batter into three-
layer pans and bake fifteen minutes.
Icing
Boil one cup sugar with four tablespoons water
till it forms soft ball in water, then pour slowly and
beat into stiff white of egg till thick, add half cup
chopped nuts and put on cake.
Mrs. Cora S. Brough.
Minnehaha Cake
Make any layer cake and for filling take one cup
chopped raisins, one cup chopped nuts, one cup
sugar, and enough water to boil till it hairs. Before
taking off the stove, stir in fruit and beaten white
of one egg rapidly.
Mrs. George Law ton.
Fruit Cake
1 Ib. flour 2 Ibs. currants
1 Ib. sugar *4 Ib. citron
1 Ib. butter l / 4 Ib. blanched almonds
9 eggs 2 tablespoons mace
l / 2 pt. whisky 1 nutmeg
2 Ibs. raisins
Separate eggs and add sugar to well-beaten
yolks. Cream butter and flour and add to yolks and
sugar. After mixing thoroughly add the well-beat-
en whites of the eggs, then the whiskey, mace and
nutmeg. Last of all add the well-floured fruit and
TRIED AND TRUE 101
bake in very slow oven from two to two and one-
half hours.
Mrs. Theodorick A. Williams.
Fruit Cake
2 Ibs. raisins after 1 cup black coffee
seeding 1 teaspoon mace
2 Ibs. currants 1 cloz. eggs
2 Ibs. citron 1 Ib. flour
\ l /2 Ibs. almonds, y 2 teaspoon cloves
beaten fine 1 teaspoon pulverized
1*4 Ibs. butter cinnamon
1 Ib. brown sugar 1 teaspoon nutmeg
1 cup dark molasses
Soak spices over night in a tumbler full of
brandy and wine mixed in equal proportions.
Cream butter and sugar together, add flour and
eggs alternately. Last of all add floured fruit. Sift
one teaspoon of yeast powder in the flour. Brown
the flour for the cake slightly in a moderate oven.
Sift over again and let it cool.
-Mrs. F. S. Fitchett. Norfolk, Va.
Fruit Cake
1 Ib. butter 1 Ib. white sugar
1 Ib. flour Iv^cups molasses
1 Ib. citron 2 Ibs. raisins
3 Ib. currants l /2 Ib. almonds
12 eggs 1 tablespoon cinnamon,
1 pt. brandy pinch of other spices
1 teaspoon soda and salt
Small cup of thick part of strawberry jam and
tablespoon of burnt sugar and water together. Add
whites of eggs last. Put all the fruit in the flour.
Bake three and one-half hours and let cool off in the
oven.
Mrs. E. B. Marvin.
102 TRIED AND TRUE
Gateau Quatre Quarte
(Four quarter cake)
2 eggs Their weight in butter
Their weight in flour Their weight in sugar
Mix thoroughly butter and sugar, then eggs,
then flour. Bake in flat tin until crisp.
Miss V. Simmons.
Pecan Cake
10 eggs 1 Ib. sugar
1 Ib. butter 1 Ib. flour
2 teaspoons baking !*/> M )S - raisins
powder l /2 oz. citron cut fine
1 Ib. pecan nut meats 1 wine glass of brandy
1 grated nutmeg
Cream sugar and butter, add well-beaten egg
yolks, then the well-floured fruit and nuts
alternately with flour and brandy. Fold in the well-
beaten whites of eggs, and bake one hour in mod-
erate oven. Mrs. A. K. Pergrin.
Sugar Cake
1 egg 3 tablespoons melted
l /2 cup milk butter
l/^ cups flour 2 scant teaspoons bak-
y 2 cup sugar ing powder
I 'inch of salt
Stir all together and put into a square baking
pan.
To cover: Mix five tablespoons brown sugar.
one-half teaspoon ground cinnamon, four table-
spoons melted butter, pour or spread this mixture
over the top and bake in quick oven.
Mrs. A. L. Thompson.
Maple Sugar Cake
1^2 cups sugar 2 cups flour (before
% cups milk sifting)
1 teaspoon baking Whites six eggs
powder 1 teaspoon lemon flav-
}/2 cup butter oring
TRIED AND TRUE 103
Beat butter and sugar together to a cream ; beat
eggs well and add half to butter and sugar, add
milk ; sifted flour, and baking powder together, and
stir in slowly ; add remainder of eggs and flavoring.
Hake in two layers. Use white frosting to which
a few drops of mapleine has been added while hot.
Put English walnuts on top layer.
Mrs. B. M. Sawyer.
Devil's Food
(Fine)
2 eggs l /2 cup of butter
1 teaspoon of soda dis- ^ cup of milk
solved in tablespoon 1 teaspoon of vanilla
boiling water 2 cups flour
1 cup of brown sugar
Cream the butter, add the sugar, then the eggs
(whole or unbeaten) then the milk, then the flavor-
ing, next the soda, and last the flour.
Second Mixture
1 cup grated choco- 1 cup brown sugar
late !/> cup of milk
Let this cook slowly, stirring occasionally.
When dissolved, let cool and add to the first mix-
ture, beating it hard. Bake in a moderate oven.
-Mrs. Luke D. Phillips.
Devil Cake
(Custard)
1 cup grated choco- 1 teaspoon vanilla
late l /2 cup sweet milk
1 cup brown sugar Yolk of one egg.
Stir all together in granite saucepan. Bake slow-
ly until thick and set away to cool. ,
(Cake Part)
1 cup brown sugar 2 cups flour
T /> c 11 ]? sweet milk 2 teaspoons baking
2 eggs powder
l /2 cup butter
104 TRIED AND TRUE
Cream butter, sugar and yolks of eggs, add the
milk, sifted flour and white of eggs beaten stiff
and baking powder. Beat all together, then stir the
custard part in and bake in jelly tins.
Filling for Devil Cake
2 cups white sugar 10 tablespoons hot
l /4 teaspoon cream tar- water
tar 32 marshmallows
Whites of three eggs 1 cup chopped walnuts
Boil sugar, water and cream tartar until thick
like candy. Put in marshmallows and boil up again,
then stir in the beaten whites of eggs. \\hen al-
most cool stir in the chopped walnuts, beat all until
cold and spread between layers.
Mrs. A. H. \Yiser.
Devil's Food
(Part 1. Custard.)
l / 2 cake Baker's choco- l / 2 cup milk
late 1 cup sugar
1 egg 1 teaspoon vanilla
Melt chocolate, add other ingredients, cook until
thick ; cool and add flavoring.
(Part 2. Cake.)
1/2 cup butter 2y 2 cups flour
3 eggs 2 teaspoons baking
1 cup sugar, scant powder
l /2 cup milk
Put together as any other cake, stirring in cool
chocolate mixture just before the beaten whites
which are added last. Use remaining whites for
boiled icing for filling. Mrs. A. A. Burnand.
Delicious White Cake
1 cup butter 2 2 /j, cups Swansdown
1 cup milk flour
2 teaspoons baking \ l /2 cup sugar
powder 1 teaspoon vanilla
\Yhites four eggs
TRIED AND TRUE 105
Cream butter and sugar. Sift flour and baking
powder three times; add alternately with milk a
little at a time ; fold in whites of eggs which have
been beaten very stiff and ice top with any desired
icing.
Mrs. A. H. Wiser.
Miss Webb's Cake
1 cup sugar \ l /> cups flour
2 eggs Flavoring and salt
y 2 cup milk 1 rounding teaspoon
l /4 cup butter baking powder
Mary Shiel.
Angel's Breath
l/^ cups granulated 6 eggs (whites only)
sugar 1 teaspoon vanilla
1 tablespoon vinegar
Beat whites until stiff, add sugar, mixing well.
Then the vinegar and vanilla. Put mixture in a
tube cake pan, bake very slowly one hour. When
done fill center with sliced peaches, strawberries,
raspberries or bananas, and arrange some around
edge. Serve with whipped cream a delicious des-
sert.
Mrs. H. A. Wilkinson.
French Cake
6 eggs l /2 cup butter
6 cups white sugar (creamed)
6 cups flour 6 level teaspoons bak-
2 cups milk ing powder
Mix yolks of eggs, sugar and butter. Then beat
in five and one-half cups flour. Beat until mixture
is very light, adding well-beaten whites of eggs ;
then add baking powder, sifted with half cup of
flour. Bake in layers (or any way you prefer), in a
quick oven ; use any icing. The above recipe makes
two large cakes. Divide quantities if you wish.
106 TRIED AND TRUE
"This is an old recipe and has beerr used in our fam-
ily for many years and never known to fail."
Mrs. R. I. Maxwell. -
Delicate Cake
1^4 cups granulated 1 cup milk (full and
sugar running over)
Y+ cup butter 1 teaspoon baking
3^4 cups Swansdown powder
flour Extract of almond to
Whites of 4 eggs flavor
Cream sugar and butter ; add baking powder to
flour and sift four times. Add the flour and milk to
the creamed sugar and butter alternately. Flavor
to taste and add the whites of well beaten eggs last.
Bake in layers. Put layers together with boiled
icing, containing chopped blanched almonds.
Anna V. Ray.
Hurry Cake
1 heaping teaspoon 1 cup flour
baking powder 1 cup powdered sugar
A pinch of salt
Put through the flour sieve into mixing bowl.
Now add piece of butter the size of an egg. Put in
measuring cup. Melt and let it cool, then drop one
egg in the cup, fill the cup with milk, stir a little,
then add to the mixture in the bowl and beat well.
Bake in two jelly tins, fifteen minutes. After the
cake cools make the frosting: Two cups of powd-
ered sugar, a piece of butter the size of an egg. Pour
two tablespoons of hot water over the sugar and but-
ter and beat to a cream. Add one-half teaspoon of
Mapleine. Spread between the cakes and on top.
Mrs. Luke D. Phillips.
Mocha Coffee Cake
(For six people)
l /4 lb powdered sugar Yolk of one egg
54 lb. (overweight) un-. 1 kitchen cup strong
salted butter coffee
Lady fingers
TRIED AND TRUE 107
Beat butter until it is a cream, then add sugar
and yolk of egg and beat thoroughly. Pour very
slowly the coffee, not too cold, in the cream almost
drop by drop (as in making a Mayonnaise). The
cream will absorb about one-half cup of coffee, and
when it will not absorb any more stop beating. Put
buttered paper around a straight form. Commence
by layer of cream, then of lady fingers, dipping each
biscuit quickly into the coffee and so on until there
are several layers. Keep some of your cream until
next day. Put all in cellar to get cold, and when
you serve it turn it upside down on a plate and pull
off paper. Pour over the rest of the cream in fanci-
ful shape or smooth with knife. Nuts or other
things may be added to ornament the top.
Verna Wilbur Simmons.
Lightning Cake
Sift together one generous coffee cup of flour,
one teacup of sugar, one teaspoon baking powder
and a pinch of salt. Fill coffee cup one-third full
of butter and set on stove to melt. When melted,
break into the butter two eggs and fill the cup with
sweet milk, add to sifted flour and sugar. Flavor,
beat well and bake in a quick oven.
Florence Marvin.
Mahogany Cake
(Custard, to be made first)
1 cup sweet milk 2 sqrs. Baker's choco-
late
Put chocolate in pan, hold over stove until melt^
ed ; add milk and stir until mixture boils thick; re-
move from stove and cool, add to cake batter last
thing.
\]/ 2 cups sugar 1 cup butter
3 eggs l /2 cup sweet milk
2 cups flour (sift before 1 teaspoon vanilla
measuring) Custard
1 level teaspoon soda
108 TRIED AND TRUE
Save one white for frosting, cream butter and
sugar, add eggs, all beaten together then milk and
flour alternately, soda to be put in flour and sifted
together ; last, beat in custard and bake in three lay-
ers fifteen minutes. Frost with plain boiled icing.
Mrs. L. C. Stephens.
1-2-3-4 Cake
1 cup butter l l / 2 teaspoons baking
3 cups flour powder
1 cup milk y 2 teaspoon each of
1 cup sugar lemon and vanilla
4 eggs extract
Cream butter and sugar, add eggs whole and
beat, stir in flour and milk alternately, baking pow-
der to be put in flour, then add flavoring. Pour bat-
ter in loaf tin and bake slowly in moderate oven one
hour. All depends in baking of this cake ; put on
floor of oven for first fifteen minutes, then lift care-
fully to first shelf to finish baking. Do not open
oven for five minutes.
Mrs. L. C. Stephens.
Swedish Cake
1 cup butter (can use 3j/> cups flour (graham,
half cottolene) after it has been
1 cup sour milk sifted)
1 teaspoon soda y 4 cup grated orange
l /2 grated nutmeg peel
1 cup sugar 2 cups chopped raisins
Cream sugar and butter, add fruit and mix to-
gether. Sift all dry ingredients and put in alter-
nately with sour milk. Bake in loaf slowly for one
hour. This makes a fine fruit cake and very moist.
Mrs. Cora S. Brough.
Tipsy Cake
(Colonial Recipe)
Take a square of baker's sponge cake weighing a
pound and a half. Slice into three parts, putting jelly
TRIED AND TRUE 109
between, leaving part without crust on top to absorb
the wine and custard. Pour three-fourths pint
sherry wine over cake. Fill top of cake with
blanched almonds.
Make two quarts of milk into custard. Add one-
fourth pint of sherry. Just before serving, pour part
of custard over cake. Add remainder when serving.
Mrs. Louisa Meriwether Christian Estill, Va.
Sponge Cake
1 doz. eggs Juice and grated rind of
1 pt. sugar one lemon
1 pt. flour
Beat eggs separately. Mix yolks, sugar, flour
and lemon. Add the whites.
Miss Edith Thompson.
Xote: This recipe is one hundred years old and
came originally from the Randolph family.
Sponge Cake
3 eggs 1 cup flour
1 cup sugar 2 teaspoons baking
5 tablespoons water powder
Mary Shiel.
Sponge Cake
2 cups sugar 1 tablespoon baking
1 cup boiling water powder
4 eggs 3 cups sifted flour
Cream sugar and yolks of eggs for about fifteen
minutes, add boiling water, then flour and baking
powder, and lastly the beaten whites. Flavor to
taste.
Mrs. H. H. Walker.
Sunshine Cake
\}/> cups sugar l /> teaspoon cream
1 cup flour tartar
Whites 10 eggs Yolks 6 eggs
1 teaspoon vanilla Pinch of salt
110 TRIED AND TRUE
Beat yolks of eggs a little then add sugar (after
it has been sifted four times) and beat fifteen min-
utes then add vanilla. Beat the whites of eggs very
stiff, add salt then add whites of eggs and flour al-
ternately to the yolks and sugar. Bake in tube pan
about forty minutes in a moderate oven.
Mrs. Frances Rosecrans.
Velvet Sponge Cake
2 cups sugar 1 heaping teaspoon
6 eggs baking powder in
1 cup boiling water flour
2 l /2 cups flour (Swans- Flavor with grated rind
down): of lemon
1 teaspoon lemon juice
Beats yolks slightly, add sugar ar.d beat fifteen
minutes. Add flavoring and lemon juice. Then add
the beaten whites and the cup of boiling water just
before the flour. Bake in moderate oven. It may
be baked in layers or in individual tins. Use boiled
frosting flavored with lemon juice. This makes
three layers and may be put together with any fill-
ing desired.
Anna V. Ray.
Genoese Sponge Cakes
16 whole eggs 4 oz. cornstarch
6 yolks 8 oz. butter
1 lb. of sugar Grated rind 1 lemon
12 oz. of flour
Beat sugar and eggs very light, mix in flour, then
stir in melted butter .thoroughly but gently. Bake
slowly in medium oven.
Vienna Chocolate Layer Cake
}/2 lb. almond paste l / lb. chocolate,
l /2 lb. sugar (powdered)
l /2 lb. butter 12 yolks of eggs
12 whites of eggs
TRIED AND TRUE 111
Cream, sugar and butter- with yolks. Add almond
paste rubbed smooth with four whites and the
chocolate ; beat other whites firm, add flour and mix
all together gently. Hake in three layers in cool
oven.
Fill with nut cream or plain as you desire, and
frost with chocolate fondant icing.
Florentine Silver Cake
1 Ib. sugar y teaspoon baking
y\ lb. sweet butter powder
1 11). flour 1 pint of egg whites
2 oz. cornstarch Flavor rose and almond
Cream, sugar and butter with half the whites.
Stir in flour and baking powder, sifted, gently. Then
fold in remainder of whites beaten to a firm froth.
Mix well and bake in medium warm oven.
Mrs. Thomas Roswell Browne.
Nut Cake
1 ... cup butter 1^4 cups flour
1 cup sugar 4 teaspoons baking
3 eggs powder
Y> cup walnut meats 1 teaspoon vanilla
l / cup milk
Cream butter and sugar together, add milk,
beaten eggs, flour with the baking powder sifted in,
vanilla and walnut meats broken up, not too fine.
Hake in muffin pan.
Mrs. William S. Crane.
Layer Spice Cake
2 cups brown sugar y 2 cup butter
1 teaspoon allspice 1 teaspoon cinnamon
1 teaspoon cloves y 2 nutmeg (grated)
(ground) 1 teaspoon soda (level)
1 cup sour milk 2 eggs
2^4 scant cups flour
Cream butter and sugar together, add beaten
112 TRIED AND TRUE
eggs (reserve white of one egg for frosting), spices,
and milk; add soda dissolved in teaspoon of water;
sift flour and mix in well ; bake in two layers in hot
oven. Use white boiled frosting with one cup chop-
ped raisins between the layers. This is very good
and never fails. Mrs. B. M. Sawyer.
Honolulu Cake
lj/2 cups brown sugar 3 eggs
l /2 cup butter 2 teaspoons baking
\ l /2 cup sifted flour powder
l /2 cup milk
Chocolate Mixture
8 teaspoons grated 5 teaspoons milk
chocolate 1 teaspoon vanilla
3 teaspoon white sugar
Mix chocolate, white sugar and milk together.
If not quite thin enough, add a little of the half-cup
of milk to be used in the cake, and vanilla. Roll
brown sugar and cream with the half-cup butter,
add eggs one at a time (do not beat first) ; add milk.
then chocolate mixture, lastly the flour with baking
powder sifted into it. Bake in three layers.
Cream Filling for Honolulu Cake
1 cup granulated White of one egg
sugar 1 box ripe strawberries
Beat all together one half hour until very stiff.
The longer beaten the better.
Mrs. William S. Crane.
Spice Cake
2 cups sugar, white l /2 cup butter
2 cups thick sour milk 3 cups flour, measured
1 level tablespoon soda before sifting
1 teaspoon cinnamon l /2 teaspoon cloves
1 teaspoon salt 1/2 teaspoon nutmeg
l /2 cup citron and 1 cup English walnuts
orange peel broken up fine
1 cup seeded raisins
TRIED AND TRUE 113
Method
Mix sugar and butter together then half of the
milk and half of the flour, then add the tablespoon
of soda to the rest of the flour and so on until all of
the ingredients are in. Bake in a cake pan with tube
in the center and in moderate oven for one hour, or
until done.
Mrs. Neil C. Murray.
Spice Cake
1 cup butter 2 cups brown sugar
1 cup sour milk 2 scant teaspoons soda.
3 eggs 1 teaspoon each cloves,
Pinch of salt nutmeg, cinnamon
2 heaping cups flour
Add beaten whites of eggs last.
Mrs. E. B. Marvin.
Chocolate Spice Cake
2 cups granulated 2 l / 2 cups flour
sup'ar 2 heaping teaspoons
4 eggs baking powder
1 cup milk 1 level teaspoon
1 sq. Baker's chocolate cinnamon
]/2 cup butter l /z teaspoon cloves
Cream butter and sugar and add the whites of
two eggs and the yolks of four beaten separately,
saving the other two whites for icing. Add milk,
sifted flour, baking powder and spices. Mix all
together thoroughly and then add chocolate melted
in cup over hot water. Bake in layers.
Mrs. J. A. Burton.
Spice Cake
1 cup sugar 2]/ 4 cups pastry flour
y 2 cup butter (scant) 2 teaspoons baking
Y+ cup water powder
Flavor lemon or orange Whites of three eggs
extract 1 teaspoon nutmeg
1 teaspoon cinnamon 1 teaspoon allspice
114 TRIED AND TRUE
Cream butter and sugar, add water, then flour
and baking powder and well beaten whites of eggs ;
then add flavoring. Take out about one-quarter of
the dough and to it add spices. Then pour in loaf
cake pan alternately some of the spiced dough and
then the white dough until all is used. Bake about
one hour.
Miss Jessie L. Coulter.
Chocolate Cake
(With spice)
\Y> cups sugar 1 teaspoon soda
1 cup sour cream 2 eggs
y 2 cup Baker's choco- }/> cup butter
late, grated 2 cups flour, sifted
1 teaspoon cinnamon three times
1 teaspoon cloves
White icing with chopped nuts makes a delicious
cake. Jane T. Faroat.
Chocolate Cake
l /> cup butter ]/, cup sugar,
l / 2 cup grated Baker's (granulated)
sweet chocolate 2 eggs
1 teaspoon baking 1 cup flour
powder 1 teaspoon vanilla
l /2 cup sweet milk
Cream butter and sugar. Beat eggs very light,
add the milk and then put with the creamed butter
and sugar. Have flour, grated chocolate and bak-
ing powder in sieve. Add this, and last of all the
vanilla. This makes two layers.
Mrs. Arthur Lowe Wright, Jr.
Icing for Chocolate Cake
1 egg 5 tablespoons Baker's
YT, cup boiling water sweet chocolate
1 cup white sugar (grated)
1 teaspoon vanilla
TRIED AND TRUE 115
Put sugar and water in pan and cook until it
threads from spoon. Have white of the egg beaten
stiff, add slowly the hot syrup, then the grated
chocolate, then the vanilla. Spread cake layers
quickly. Very good.
Mrs. Arthur Lowe Wright, Jr.
Oregon Prune Cake
1 cup sugar 1 teaspoon (scant)
3 eggs baking powder
1 small teaspoon soda 1 cup stewed prunes
2 cups flour y 2 nutmeg and very
y> cup butter little ground cloves
5 tablespoons buttermilk
Heat butter and sugar together, then the beaten
yolks of the eggs. Add the sour milk and soda, then
add the flour, after which stir in the spices, and the
prunes which have been seeded and finely cut.
Lastly fold in lightly the beaten whites of eggs,
over which the baking powder has been sprinkled.
Bake in layers. Put together with white frosting.
White Frosting
One cup of sugar barely moistened with water,
boil until it threads, pour into beaten white of one
egg and stir until creamy.
Mrs. A. L. Thompson.
Apple Sauce Cake
\ l /2 cups apple sauce 1 cup white sugar
Pinch of salt 1 cup seedless raisins
Butter size of an egg l /> teaspoon allspice
l /2 teaspoon cinnamon 1 teaspoon soda
2 cups flour
Apple sauce must not be thick nor thin, but
medium. While hot add butter, then sugar. Stir
well. Then add salt and raisins. Stand aside until
cool. Then spices are added, lastly add flour into
116 TRIED AND TRUE
which soda has been sifted. Butter cake pan well
and sprinkle with flour. Bake one hour.
Mrs. J. E. Quinn.
Marble Cake
(White Part)
2 cups white sugar 1 scant cup butter
2 teaspoons baking Whites seven eggs
powder 3 cups flour
1 cup sweet milk
Cream butter and sugar together, then add eggs
(beaten stiff), gradually add flour in which baking
powder has been sifted.
(Dark Part)
1 cup brown sugar y> cup sour milk or
\ l /2 teaspoons soda cream
1 teaspoon each, cin- l / 2 cup butter
namon, cloves and Yolks seven eggs
nutmeg 5 cups flour
1 cup syrup ( dark)
Cream sugar and butter, add eggs, then syrup,
add spices. Dissolve soda in milk or cream (which-
ever is used), then add flour. Butter cake pan well
and sprinkle with flour.
This cake can be formed in layers or loaf. When
loaf is preferred, drop into pan a spoonful of light,
then dark, and so on until bottom of pan is covered.
Continue same on top until all is used.
Mrs. J. E. Quinn.
Himmel Torte (Cake)
l /2 lb. butter 1 teaspoon baking
Yolks of three eggs powder
j4 lb. sugar l / 2 lb. flour
Roll out and put into three layers. Beat whites of
three eggs. Mix into them six ounces of powdered
sugar, one quarter pound chopped almonds and a
little cinnamon. Spread this mixture on top of the
layers and bake.
TRIED AND TRUE 117
COMPLIMENTS
OF
The First National Bank of Los Angeles
Filling
One cup of sour cream. Add sugar and vanilla
to taste. Spread whipped cream over the top of the
cake. Miss Apel.
FILLINGS
Chocolate Filling
1 large tablespoon 3 heaping tablespoons
hot water chocolate
1 liberal slice butter 1 cup powdered sugar
Cream sugar and butter. Add chocolate dis-
solved in hot water. Beat until stiff enough to
spread. Mrs. Treat.
Rich Filling for Layer Cake
Whites of three eggs beaten stiff with two cups
of powdered sugar. Chop one cup of seeded raisins,
one cup of walnuts and one-half cup of citron. Add
juice of one lemon. Spread icing on the cake, then
the mixture. Florence Marvin.
Strawberry Filling for Layer Cake
Put white of one egg in good-sized dish ; then
add one cup of granulated sugar and cup of straw-
berries after being washed and drained perfectly
dry. Crush the strawberries a little with a fork and
then beat all together with egg until quite stiff. Four
layers of filling. Mrs. J. A. Burton.
118 TRIED AND TRUE
$3reabs, flDuffins, Biscuits
anb (Sribble Cakes
"Here is bread, which strengthens man's heart,
and therefore is called the staff of life."
Matthew Henry.
Yeast Rolls
1 qt. flour 1 tablespoon lard
3 egg's l / 2 cake yeast
1 tablespoon sugar Pinch of salt
Mix all together, and if too stiff add a little warm
milk or water. Set to rise, and when light make into
rolls and set to rise a second time. Yeast bread is
better made as soft as it can be handled.
Mrs Baker P. Lee, Hampton, Va.
French Rolls
1 qt. flour 1 tablespoon yeast
2 eggs powder
Butter the size of an egg Enough milk to mix
Salt to taste
Roll with hands in pieces the size of your finger.
Take two pieces and squeeze together at each end.
Bake in quick oven.
Miss Eliza Jones, Va.
Parker House Rolls
3 cups sifted flour 1 heaping teaspoon
YZ pt. milk lard
1 tablespoon sugar YI yeast cake dissolved
1 teaspoon salt in ^ cup warm water
Make hole in flour and put in milk (scalded >,
TRIED AND TRUE 119
sugar, salt, lard and yeast. Let stand four or five
hours. Mix well with spoon. Let stand three hours
longer. Put on floured board and roll half inch
thick. Brush over with melted butter. Cut and
fold and put in pans. Let stand about two hours.
Bake in hot oven twenty minutes.
Mrs. Post.
Pulled Bread
Take loaf of cream bread. Cut off crust and put
in a bread tin. Cover with another one and place in
oven until thoroughly warmed or steamed. Remove
from oven and with a silver fork carefully pull it
into narrow strips, then place on pie tin, put in oven
until brown and crisp. Nice to serve with soup.
Mrs. William S. Crane.
"Bread"
2 teacups flour 2 teaspoons baking
A little salt powder
1 small cup sugar 1 cup sweet milk
1 egg 1 cup chopped nuts
Let rise one-half hour. Bake slowly one hour.
Sara L. Clark.
Southern Cinnamon Buns
1 cup sugar \}/ 2 teaspoon baking
1 egg powder
Piece of butter size of 1 cup milk
egg 2 cups flour
A little nutmeg Pinch of salt
Mix the flour, sugar, baking powder, then add
milk, eggs and butter, beat up quickly, pour in pan,
mix about one-half cup sugar and teaspoon of cin-
namon and sprinkle on top, then bake.
Mrs. B. F. Novioch.
Hot Cross Buns
4 cups flour l / 2 grated nutmeg
1 cup warm milk l / 2 cake yeast
l /2 cup sugar . 2 eggs
l /4 cup butter and lard
120 TRIED AND TRUE
Melt the butter in the milk, beat the whites and
yolks of the eggs separately, and add all to the flour ;
then knead well. The dough should be very light.
Let it rise over night. When ready to bake, break
off pieces about the size of an egg, work into rather
flat thin cakes, and place them in buttered tins.
Place the cakes about one-half inch apart, cover the
pans and set in a warm place to rise. When they
have about doubled in size cut a cross in the centre
of each, not too deep, and put in a moderate oven to
bake. They should bake in about twenty-five
minutes.
Miss M. W. Foreman, Va.
"Shearing" Buns
Boil one pint milk. Take from fire, put in four
ounces of butter, cool a little, add rV.nr enough for
a thick batter, two-thirds cup yeast, a little salt.
Set to rise over night. In the morning work in
two beaten eggs, one and one-half cups sugar, hand-
ful of currants, flour enough for moderately stiff
batter. Set to rise again four or five hours. Make
up into cakes with your hands, place in pan and let
rise again till very light. When done and while hot,
brush the tops with white of egg beaten up with
sugar.
(Always carried to the sheep-shearings on Nan-
tucket Commons in the old days.)
Mrs. Susan C. Hosmer.
Sally Lunn
1 cup butter and lard 4 tablespoons of sugar
mixed 1 cup sweet milk
4 eggs 1 yeast cake
5 cups flour
Stir one yeast cake into one cup of hike-warm
water, stir this into dry flour, add the milk and but-
ter which have been slightly warmed together, then
the yolks of the eggs, which have been well beaten
with the sugar, then the well-be'aten whites, having
TRIED AND TRUE 121
it stiff enough to drop from the spoon leaving it
dry. Beat hard and set to rise. After a few hours,
when it has risen, beat down and let rise again,
after which set to rise in a well-greased pan and
when it has doubled itself, bake slowly for an hour.
Mrs. Joseph Haw, Va.
Virginia Egg Bread
1 pt. corn meal Milk sufficient to make
1 pt. boiling water a thin batter
1 tablespoon lard 3 eggs
2 teaspoons baking powder
Scald the meal with boiling water and let stand
until cold. Add milk, lard, salt, baking powder and
eggs beaten separately. Bake in muffin pan or a
pudding dish in a hot but slow oven for about a half
an hour.
Mrs. Baker P. Lee.
Bannock
1 qt. milk 1 or 2 tablespoons
5 eggs sugar
l / 2 pint corn meal 1 even teaspoon salt
Boil the milk, turn gradually on the meal, stirring
carefully to avoid lumps. When mixed to a smooth,
thin paste, put on the fire and boil, stirring all the
time, until well thickened. Let it cool till blood-
warm, add the well-beaten eggs, sugar and salt.
Bake in buttered dish three-quarters of an hour, un-
til it rises in the dish and becomes brown. Served
with butter.
Mrs. Susan C. Hosmer, Nantucket, Mass.
Corn Bread
1 cup sour milk 1 cup white flour
24 cup yellow corn meal 1 tablespoon shorten-
l /> teaspoon soda ing
1 egg 1 teaspoon salt
2 tablespoons sugar
122 TRIED AND TRUE
Beat the sour milk well with egg-beater, also
beat the egg thoroughly. Then add the other in-
gredients, first heating the lard or butter in the bak-
ing pan which serves to grease the pan. Then pour
the mixture in pan and bake about twenty minutes.
Alary Louise Wood, Florence, Colorado.
Rice Corn Bread
6 large spoons of yel- 1 heaping teaspoon
low cornmeal lard
2 eggs 1 cup boiled rice
1 heaping teaspoon 1 heaping teaspoon
baking powder butter
1 tablespoon sugar y 2 cup water
1 teaspoon salt y 2 cup flour
l /2 cup cold milk
Mix rice and cornmeal, add milk; mix baking
powder with white flour, add sugar and salt and
beat yolks and whites of eggs and add last. Should
have consistency of cake dough. Place large piece
of lard in hot baking pan enough so it will run up
on to sides of pan when batter is poured in.
Mrs. M. A. Davvson.
Corn Cake
1 cup milk 2 heaping teaspoons
\ l /4 cup flour baking powder
3 teaspoons melted Y\ cup cornmeal
butter 1 egg
1 teaspoon sail 2 tablespoons sugar
Mix meal, flour, salt and baking powder together.
Add sugar, egg and cup of milk, beat well and add
melted butter. Bake in hot oven.
Mrs. Sawyer.
Love Puffs
1 pt. flour l / 2 teaspoon baking
2 eggs powder
1 pt. milk
One light teaspoon melted lard added to batter.
TRIED AND TRUE 123
Grease the muffin or gem pans and bake in quick
oven.
Mrs. Breckinridge, Va.
Rice Muffins
1 pt. meal (scalded) 1 teaspoon baking
1 teacup thoroughly powder
boiled rice 1 teacup milk
2 eggs beaten in bat- Salt to taste
ter Butter size of walnut
Bake in quick oven in well-buttered tins.
Mrs. C. J. Jones, Norfolk, Va.
Date Muffins
2 eggs 24 cup milk
\ l /> tablespoons butter 2 teaspoons baking
l l /2 cups flour powder
24 teaspoon nutmeg 1 cup chopped dates
Vz cup sugar l /> teaspoon salt
Cream butter and sugar, add yolks of eggs, milk,
flour sifted with baking powder, spice, salt and dates,
lastly adding whites stiffly beaten. Bake in good
oven one-half hour.
Mrs. Cora S. Brough.
Muffins
2 eggs 1 tablespoon sugar
1 tablespoon melted 24 cup of sweet milk
butter 1 heaping teaspoon
2 cups of flour baking powder
Beat eggs well and add sugar and butter. Sift
flour and baking powder together and add alter-
nately with milk.
Mrs. A. K. Pergrin.
Cornmeal Muffins
(Southern Style)
1 pint white corn meal 1 heaping teaspoon
Lump of lard size of an baking powder
egg 2 eggs
1/2 teaspoon salt
124 TRIED AND TRUE
Put lard in pans to get hot. Have plenty of boil-
ing water. Pour over corn meal working out all
lumps until smooth and the consistency of cake
dough, break in your eggs, add salt and beat to-
gether, add hot grease and lastly the baking powder ;
have your tins well greased and hot. Pour in your
mixture, leaving room to rise and bake in quick oven
until well browned. They should be crusty outside,
soft inside. Mrs. Eva M. Wilkinson.
Muffins
1 egg 1 large tablespoon but-
Salt ' ter
2 teaspoons baking 2 cups flour
powder 1 cup milk
2 tablespoons sugar
Beat the egg well, add the salt and sugar, add
three-quarters of the milk and all of the flour, then
the melted butter, beat well, have the muffin pans
well-greased and warm, add the baking powder and
the rest of the milk to the batter, stir carefully ; put
into the warm pans and bake in a rather quick oven.
Mary E. Bayliss.
Virginia Cream Muffins
5 eggs, yolks and 1 teaspoon yeast
whites beaten sep- powder
arately Flour enough to make
1 pt. cream it like fritter batter
Pinch of salt
Bake in muffin tins. To be eaten as soon as
baked.
Mrs. Baker P. Lee, Hampton, Va.
Breakfast Muffins
2 l /2 cups flour Pinch of salt
1 teaspoon baking 2 well-beaten eggs
powder 1 tablespoon melted
l l /2 cups sweet milk butter
Mix and bake in gem pans fifteen minutes.
TRIED AND TRUE 125
Bran Cake
1 cup sifted flour 2 cups bran
3 teaspoons baking 2 tablespoons sugar
powder 1 cup milk
1 egg 1 teaspoon salt
2 tablespoons butter
Sift the flour with salt, sugar and baking powder,
add milk, beaten egg and bran. Beat thoroughly.
Then beat in the butter, pour into pan. Bake in a
hot oven.
-Mrs. H. C. King.
Health Bran Bread
4 cups bran 1 cup sugar
2 cups flour 1 teaspoon salt
\ l /2 cups milk 2 eggs
2 tablespoons baking Piece butter size of an
powder egg
1 cup black molasses
Sift the flour and mix with bran (Health bran
that comes in boxes preferred). Add molasses,
sugar, salt, baking powder and eggs. Stir the mix-
ture thoroughly, adding the milk slowly and melted
butter last. Pour in well-greased pans and bake
slowly in moderate oven.
Mrs. Baker P. Lee.
Southern Rice Bread
2 cups cooked rice 2 eggs
1 heaping teaspoon ]/ 2 cup corn meal
baking powder Salt
1 cup sweet milk
Beat the eggs separately, mix the whites in with
rice. Beat yolks and mix with milk, add the rice,
meal, baking powder and salt. Have a pan well but-
tered and very hot before you put in bread ; then
bake for thirty minutes.
Miss C. Dilland.
126 TRIED AND TRUE
Brown Bread
1 qt. sour milk 1 heaping teaspoon
1 heaping cup of seed- soda
less raisins y 2 Ib. black molasses
4 cups graham flour
Mix milk and molasses, and add the flour and
raisins last. Bake in a moderate oven.
M. S. Johnson.
Steamed Brown Bread
One cup each rye, graham and corn meal, one
cup sour, two cups sweet milk, half cup molasses,
two eggs, one teaspoon soda, one teaspoon baking
powder, steam four hours. For a pudding raisins can
be added and serve with a rich sauce.
Mrs. Hewson.
Steamed Brown Bread
\Y^ cup graham flour 1 cup wheat flour
Y? cup corn meal 1 rounded teaspoon
\ l /2 cups milk soda
l / 2 cup molasses
Steam four hours. It cooks well in two-quart ice
cream mould. It may be served as a pudding with
maple sugar fondant put on the hot bread and cov-
ered with thick cream.
Mrs. William S. Crane.
Scotch Short Bread
2 Ibs. flour 1 Ib. best butter
l / 2 Ib. sugar (scant)
Wash particles of salt from butter. Rub this and
the sugar to a cream as for loaf cake. Have the
flour dry and slightly warm. Mix this into the
creamed butter and sugar lightly and gradually with
the hand, until all the ingredients are thoroughly
incorporated. The longer it is kneaded the better it
will be.
Lay on a board, press into sheets nearly half an
4
TRIED AND TRUE 127
inch thick with the hand, as rolling has a tendency
to toughen it. Cut into such shapes as you like, ob-
long or square cards. Prick or stamp pattern on
top Scotch thistle, if you can. Bake in a moderate
oven until crisp and good yellow brown.
Mrs. Arthur L. Wright.
Nut Bread
1 egg 1 cup granulated
1 very full cup sweet sugar
milk 4 cups flour (scant)
heaping teaspoons 1 teaspoon salt
baking powder 1 cup nuts
Beat egg and sugar, add milk. Sift four cups of
flour, baking powder and salt together into the
batter. Add nuts last. Sprinkle a little of the
flour over the nuts. Put mixture into the pan in
which it is to be baked and let it stand fifteen min-
utes ; then bake slowly one hour, being very care-
ful not to allow to burn on the bottom.
Airs. Arthur L. Wright.
Virginia Rice Batter Bread
1 cup corn meal 2 cups cooked rice
scalded with boiling 2 eggs
water 2 level teaspoons bak-
1 pt. milk ing powder
Water added if not very 1 tablespoon melted
thin lard or butter
1 level teaspoon salt
Into the scalded meal add milk, salt and melted
lard, then well-beaten eggs. Then add rice and
lastly beat in the baking powder. Have the pan in
which it is to be baked very hot with spoonful of
hot lard in it, and bake in hot oven twenty minutes.
A Virginia breakfast dish.
Lucy H. Guerrant.
128 TRIED AND TRUE
Spoon Bread
1 pt. milk Small teacup corn meal
YZ teaspoon salt 1 tablespoon sugar
Level tablespoon butter 4 eggs
Let milk and corn meal boil. Add sugar, salt and
butter. When cool add eggs beaten separately.
Bake thirty minutes.
Mrs. Post.
Tea Biscuits
\ l /2 cups sifted flour 1 level teaspoon bak-
1 level teaspoon salt ing powder
YZ teaspoon soda Lard size of small egg
Put salt, soda and baking powder in the flour.
Mix well then add lard; lastly enough sour milk to
make a soft dough. Roll about three-quarters inch
thick ; cut and bake in quick oven.
Anna V. Ray.
Beaten Biscuit
2 pts. flour 1 large tablespoon of
1 teaspoon of salt lard
t Mix into a very stiff dough with equal parts of
sweet milk and water. Beat thirty minutes with an
axe kept for the purpose, until soft and perfectly
smooth.
Miss Minnie Ross, Va.
Biscuits
2 cups flour 1 cup milk
2 teaspoons baking 2 tablespoons butter
powder (rounding)
1 teaspoon salt
Sift flour, baking powder and salt together, then
rub in with fingers the butter, then with knife stir
in the milk until to consistency of biscuit dough :
cut in rounds, bake in hot oven.
Mrs. Sawyer.
TRIED AND TRUE 129
Popovers
l /2 cup flour 2 eggs
1 cup milk Pinch salt
Ikitter size walnut
Drop the unbeaten eggs into sifted flour in bowl
and beat well together. Add salt, then gradually the
milk and melted butter. Heat muffin pans, bake in
hot oven. Make one dozen.
Mrs. William S. Crane.
Waffles
One pint of milk, one pint of flour, one teaspoon
of melted butter, one teaspoon of sugar, a little salt,
and two teaspoons of baking powder. Break an egg
into the flour, after adding sugar and salt, add milk
gradually, beating it in with the egg; then add but-
ter and lastly baking powder, beating hard. Bake
quickly on hot irons.
Mrs. W. J. A. Gumming, Va.
Batter Cakes
1 pt. flour A little salt
1 teaspoon baking Yolks of two eggs
powder Whites of three eggs
1 cup sweet milk
Beat yolks of eggs, add milk, then flour and bak-
ing powder. Then beaten whites lightly folded in.
Bake on hot greased griddle.
Miss Jessie Coulter.
Potato Pancakes
(German Style)
6 or 7 large potatoes 2 eggs
1 heaping tablespoon 1 heaping teaspoon
flour salt
Peel and grate potatoes. Add eggs well beaten,
flour and salt. Stir all well together. Fry as other
pancakes, using more lard. Turn often until well
clone and crisp.
Mrs. A. K. Penrrin.
130 TRIED AND TRUE
Potato Cakes
(Puffert)
3 potatoes Enough flour to make a
1 onion batter
1 egg 1 heaping teaspoon
A small quantity milk baking powder
1 teaspoon salt
Grate raw potatoes, and fry like griddle cakes in
a little lard.
Miss Apel.
Gingerbread
l /2 cup dark brown y 2 cup butter
sugar 2 l /2 cups flour
1 cup molasses l /2 teaspoon cinnamon
l / 2 teaspoon ginger 2 level teaspoons soda
l /> teaspoon cloves 3 eggs
1 cup boiling water
Mix sugar and butter together, then the hot wa-
ter with soda in the water, add the flour and spices.
To this add the eggs well beaten, and cook about
forty minutes in a moderate oven.
Mrs. Neil C. Murray, St. Paul, Minn.
Gingerbread
y 2 cup butter (or drip- l / 2 cup sugar
pings) l / 2 cup sour milk
l / 2 cup New Orleans 2 eggs
molasses l / 2 teaspoon cinnamon
\ l / 2 cups of flour 1 level teaspoon soda
l /2 teaspoon ginger
Cream butter and sugar, add pinch of salt, add
eggs, sour milk, spices, molasses and beat thorough-
ly, then add flour with soda. Pour in buttered
pan and bake slowly in moderate oven thirty
minutes.
Mrs. L. C. Stephens.
TRIED AND TRUE 131
Gingerbread
2 cups molasses 1 cup sugar
YI cup butter 2 eggs
\y 2 teaspoons baking 3 cups flour
soda 1 teaspoon each, allspice
1 teaspoon ginger and cloves
1 cup of cold water
Cream butter and sugar. Add well-beaten eggs
and molasses. Dissolve soda in tablespoon of hot
water and add to mixture ; then put in cold water
and add flour and spices. This will make two cakes.
Mrs. A. K. Pergrin.
Soft Gingerbread
1 cup treacle 1 tablespoon ground
1 cup sour milk ginger
3 eggs well beaten 1 tablespoon baking
Pinch of pepper powder
1 cup brown sugar 1^ pounds flour
% cup butter
Work the butter and sugar to a cream ; then add
the treacle, then the eggs gradually, then one and
one-quarter pounds flour to form a stiff batter. Add
a cup of well-washed raisins, if so desired. Bake in
a slow oven about one hour.
Mrs. Henry Clay King.
Soft Gingerbread
1 cup butter 4 eggs beaten sep-
3 cups flour arately
2 teaspoons soda 1 tablespoon each of
1 cup molasses ginger, cinnamon
1 cup brown sugar and allspice mixed
Mix all ingredients except eggs, thoroughly.
Then add eggs last. Put in greased pans and bake
until done.
Mrs. E. P. Johnson.
132 TRIED AND TRUE
Gingerbread
1 cnp sugar 1 egg
1 cup shortening 1 level tablespoon
(more lard than ginger
butter or part chick- 1 teaspoon cinnamon
en fat tried out is 1 cup boiling water
very good) 1 scant tablespoon
2 l / 2 cups flour (before soda
sifting) Pinch salt
1 cup molasses
Be sure and mix in this order. Cream sugar and
shortening, add beaten egg, molasses, ginger and
cinnamon, salt, flour, last one cup boiling water with
the soda in the water. Stir until quite thin. Bake
in plow oven. Makes two good-sized cakes.
Mrs. \\ illiam S. Crane.
Ginger Snaps
1 Ib. butter 6 eggs beaten vcry
\ l /2 Ibs. sugar, granu- light
lated 1 teaspoon mixed
2 Ibs. flour cloves and cinnamon
1 tablespoon ginger
Roll as thin as wafer dough. Cut into small,
round cakes. Bake crisp. Let them cool before put-
ting away or they will soften. This makes a large
quantity.
Mrs. Arthur L. Wright.
Drop Ginger Cakes
1 cup molasses (New 3 cups flour
Orleans) l / 2 cup water
l /2 cup butter 1 teaspoon soda
1 teaspoon ginger
Put the molasses in first then the soda and ginger
and butter, then add the flour. Beat thoroughly,
then grease your pan and drop by spoonfuls and
bake.
Mrs. B. F. Xovioch.
TRIED AND TRUE 133
English Tea Cakes
2 eggs 1 teaspoon baking
f /2 teaspoon almond ex- powder
tract 1 cup powdered sugar
]/ 2 cup milk 1 cup pastry flour
J4 teaspoon salt
Beat eggs and sugar together, add flavoring and
flour sifted with baking powder and salt. Beat until
smooth and then beat in quickly the milk which has
been heated until scalding hot. Bake in gem pans.
Mrs. H. C. King.
Oatcakes
1 egg y 2 cup butter
1 tablespoon sugar 2 cups oatmeal
1 cup white flour 2 teaspoons baking
1 teaspoon salt powder
A little milk, enough to moisten so that you can
roll out. Cut in squares and bake in moderate oven.
Carolyn Hewson.
Oatmeal Macaroons
1 cup white sugar 1 tablespoon of baking
2 large breakfast cups powder
rolled oats 1 teaspoon of almond
2 eggs extract
1 tablespoon of butter l /2 teaspoonful of salt
Beat the egg well, add the other ingredients, beat
the batter thoroughly. Drop pieces the size of a
walnut, on well buttered tins, about two inches
apart. Bake in quick oven, and leave on the tins a
few minutes before removing.
Carolyn Hewson.
Oatmeal Crisps
3 cups rolled oats 2 cups flour
2 cups sugar 1 cup raisins
2 eggs 1 teaspoon soda
1 cup butter and lard, 5 teaspoons milk
melted 1 teaspoon salt
1 teaspoon cinnamon
134 TRIED AND TRUE
Place the dry ingredients in large mixing bowl,
pour the liquid ingredients into the dry and mix
thoroughly with the hand. Let the dough stand fif-
teen minutes if convenient. Drop by teaspoonful,
two inches apart, on well-greased pan and bake in
a slow oven. Mrs. E. B. Bayliss.
Rock Cookies
1 cup butter 1 cup dates
\ l / 2 cups sugar 3 eggs
3 cups sifted flour 1 tablespoon warm
1 teaspoon cinnamon water or sherry
1 teaspoon soda 1 teaspoon cloves
2 cups English walnuts
Cream butter and sugar. Add beaten eggs, spice,
the walnuts cut, dates chopped, flour, soda dissolved
in the warm water or sherry. Make a stiff batter.
Drop with a teaspoon on buttered pan and bake.
Will keep a long time in stone far.
Mrs. William S. Crane.
Rocks
1 small cup butter 1 teaspoon baking
3 eggs powder
1 cup currants l /\ teaspoon each, nut-
4 cups of flour m eg, cinnamon and
1 wine glass of wine cloves
or brandy 2 cups sugar
1 cup chopped walnuts
Cream butter and sugar, beat in eggs one at a
time, add fruit, flour and spices alternately with
brandy or wine. Drop by teaspoonful on greased
pans and bake in moderate oven.
Mrs. A. K. Pergrin.
Rocks
\ l / 2 cups brown sugar 1 cup nuts
\ l / 2 cups raisins 3 eggs beaten sep-
(chopped) arately
TRIED AND TRUE 135
3 cups flour 1 teaspoon cloves
1 cup butter 1 teaspoon allspice
1 teaspoon vanilla
Do not roll but drop a teaspoonful on buttered
tin. Sara L. Clark.
Ginger Cookies
1 cup sugar 1 cup butter
1 cup molasses J/> cup cold coffee
2 even teaspoons soda 1 teaspoon ginger
1 teaspoon cloves 2 teaspoons cinnamon
Flour enough for a stiff dough. Knead hard.
Roll very thin. Bake in quick oven.
Florence Marvin.
Almond Cookies
y lb. butter \ l / 2 Ibs. ground almonds
5 eggs 1 tablespoon vanilla
\ l /2 Ibs. sugar
Cream butter and sugar. Add well-beaten eggs,
and ground almonds and vanilla and flour to make a
very stiff dough. Roll thin and cut like cookies.
Pencil top with white of egg and put whole almonds
on top. Bake very carefully in moderate oven.
Mrs. A. K. Pergrin.
Vinegar Cookies
1 cup fine sugar 1 teaspoon soda
1 cup butter 2 teaspoons vinegar
1 cup molasses 3 cups or a trifle more
4 eggs flour
Cream sugar and butter together. Add molasses,
beaten eggs, soda dissolved in the vinegar and flour.
Roll out and cut into cookies.
Mrs. William S. Crane.
German Cookies
(Lebkuchens)
1 lb. pulverized sugar 1 lb. flour
4 eggs y lb. almonds, blanched
2 ounces ground cinna- and sliced
mon A pinch of cloves
l /4 lb. citron, sliced fine
136 TRIED AND TRUE
Beat eggs and sugar together very lightly ; grad-
ually add flour to which the spices, almonds and
citron have been added. Roll to one-quarter inch.
Cut with round cutter, bake in moderate (not slow)
oven until done. No butter is used.
These are a very delectable dainty and should be
made and packed away in stone jars at least a week
before using.
Mrs. Eva M. Wilkinson.
Rega's Cookies
1 cup sugar 3 cups flour
2 tablespoons butter 1 tablespoon lard
2 eggs 3 tablespoons sour
1 teaspoon baking milk
powder 1 half teaspoon soda
Bake in quick oven.
Ginger Cookies
(Excellent)
2 cups molasses 4 teaspoons soda
1 cup brown sugar 8 teaspoons baking
1 cup hot shortening powder
(half lard and half 6 tablespoons boiling
butter) water
2 teaspoons ginger Flour enough to make
2 well beaten eggs soft dough
Dissolve soda in hot water, mix all the ingred-
ients together with as little flour as you can handle
dough. Roll thin, bake in moderate oven.
Mrs. Clay.
Fruit Cookies
2 cups sugar 1 cup nuts
1 cup raisins 3 tablespoons sweet
3 eggs milk
3^2 cups flour (scant) 1 teaspoon cinnamon
1 teaspoon soda (level) 1 square of Baker's
1 cup butter chocolate
y 2 teaspoon nutmeg
TRIED AND TRUE 137
(Chocolate can be omitted is so desired.)
Jane T. Faroat.
Cookies
2 cups light brown 5 eggs
sugar 2 tablespoons hot
94 cup butter water
1 teaspoon grated nut- Flour enough to make
meg stiff dough
J/2 teaspoon soda
Cream the butter and sugar, add beaten eggs,
sift flour and stir in gradually, adding soda dissolved
in the water, roll thin ; sprinkle granulated sugar
over the top, cut with cake cutter, bake in quick
oven.
Mrs. Wm. H. Allen.
Brown Betties
l /2 cup butter l /> cup sugar
2 cups flour 1 egg beaten
1 cup sweet milk 2 teaspoons baking
1 teaspoon cinnamon powder
1 cup raisins 1 cup nuts
1 teaspoon lemon
Mix batter, roll into balls with spoon and hand.
(An old English recipe.)
Mrs. H. C. King.
Doughnuts
\ l /2 cups sugar l / 2 cup butter
2 eggs 2 cups sour milk
2 teaspoons soda 2 teaspoons baking
Flavor to suit taste powder
Cream sugar and butter, then add eggs, dissolve
the soda in the milk. After this add the baking pow-
der with a little sifted flour, then add enough more
flour to roll. Be careful not to make the dough too
stiff. Roll and cut them out. Before beginning to
138 TRIED AND TRUE
fry, have the lard very hot. Much depends on the
frying.
Mrs. M. P. Gilbert.
Crullers
2 cups granulated 3 eggs
sugar 1 teaspoon baking
1 cup sweet milk soda
Pinch salt 1 teaspoon cream tar-
1 cup sour milk tar
Beat the eggs and sugar; then add flour and milk
alternately. Use flour enough to make a soft dough,
adding the baking powder. Roll out and cut ; fry in
hot fat ; roll in sugar.
Mrs. B. F. Xovioch.
Potato Crullers
4 medium sized pota- 2 cups of sugar
toes 3 eggs
1 large teaspoon butter 4 teaspoons baking
1 large teaspoon salt powder
Peel, boil and mash potatoes, add softened butter,
sugar, eggs and salt; flour enough to make a dough
that can be handled. To flour add baking powder.
Season with vanilla or cinnamon. Cut out and fry in
boiling lard. Drain on brown paper.
Mrs. E. B. Bayliss.
Coffee Cake
\Y$ cups sugar 1 cup sour milk
2 cups Swansdown 2 eggs
flour (heaping) 1 teaspoon baking
*/2 teaspoon soda powder
1 tablespoon lard 1 tablespoon butter
One whole egg and white of another beaten well.
Melt butter and lard, stir in sugar and eggs, add
about one-half cup of flour, stir in milk, add rest of
flour with baking powder and soda.
(Top)
One-half cup butter, melted, stir in yolk of egg,
TRIED AND TRUE 139
cover top of batter with this. Twelve walnuts chop-
ped fine, mixed with three-quarters cup of sugar and
cinnamon. Spread this on top of butter and egg
and bake.
Mrs. A. A. Burnand.
Strawberry Shortcake
4 cups flour 24 cup of butter
3 teaspoons baking 1 cup of sugar
powder 1 cup of milk
Sift the flour and sugar and baking powder to-
gether, rub in the butter, add the milk, then roll out
gently, not too thin, put in pan and bake. When
done split and put your fruit in. This is enough to
serve ten persons.
Mrs. B. F. Novioch.
Strawberry Shortcake
1 egg 1 jelly glass milk
*/> cup sugar 2 teaspoons baking
1 tablespoon melted powder
butter 2 boxes berries
2 cups flour
Stir sugar and butter together, then add well-
beaten egg. Sift flour and baking powder together
and add alternately with milk. Bake in two layers.
Spread butter on layers while hot. Spread berries
on each layer and add powdered sugar.
Mrs. A. K. Pergrin.
140 TRIED AND TRUE
Eggs
"The vulgar boil, the learned roast, an egg."
Pope.
Whipping Eggs.
This is an art with which even many experienced
cooks are not familiar. Wire egg beaters are the
right sort to use for angel food, meringues or any-
thing in which the cells are to be coarse, as this will
beat the air in to inflate them. \Yheel egg beaters
are better for the cake that is to have a fine grain.
Beat the whites and yolks together and not to a
light consistency, for custard either boiled or baked,
and all custard puddings.
To mix whites of eggs with cream, beat light and
add to the cream, also beaten stiff, a short time be-
fore it is to be used. Mrs. Hewson.
Omelet
6 eggs Salt and pepper
6 tablespoons milk Butter size of walnut
Beat yolks with milk and seasoning, beat whites
very stiff; slowly beat the yolks into them. Have
skillet quite warm, grease with butter, pour mixture
in and cook slowly on top of stove, finish in slow
oven, about five minutes, fold on platter.
Mrs. J. F. Andrews, Jr.
Spanish Eggs
Take two tablespoons of butter. When melted,
add half of a small onion, chopped fine. Cook a few
minutes, then add five or six sliced and peeled to-
TRIED AND TRUE 141
matoes (canned tomatoes can be used), pepper and
salt and cayenne to taste.
When all is well cooked, add half pint of rich
cheese. When the cheese is melted carefully break
into the pan five or six eggs. Baste eggs with the
sauce until they are cooked ; then serve on toast.
-Mrs. C. M. Ward.
Egg Gems
1 cup chopped cold 1 tablespoon melted
meat butter
1 cup of bread crumbs Salt and pepper
Mix all well, with enough milk to bind together;
fill the gem pans with the mixture ; break an egg on
top of each, seasoning with salt and pepper; sprinkle
with cracker crumbs. Bake eight minutes.
Mrs. J. E. Quinn.
Deviled Eggs
4 eggs 2 tablespoons grated
1 teaspoon vinegar cheese
Y+ teaspoon mustard l /> teaspoon salt
Pinch cayenne
Enough melted butter to spread
Cut eggs lengthwise, mash yolks with silver fork
until smooth. Add cheese, vinegar, salt, mustard,
cayenne and butter. Mix and form into balls and re-
fill'. Mrs. Cora S. Brough.
Raw Eggs
Eggs are more easily digested raw than cooked
They are not subjected to the same danger by any
means as oysters, milk or meat. An egg added to a
morning cup of coffee makes a good tonic. The
white of an egg beaten with loaf sugar and lemon
relieves hoarseness. Take one teaspoonful every
hour. A mustard plaster made with the white of an
egg will not leave a blister. A raw egg taken imme-
diately will carry down a fish bone that cannot be
coughed up from the throat. Mrs. H. C. King.
142 TRIED AND TRUE
Sanbwicbes
Sandwiches
"Bachelor's fare: bread and cheese and kisses."
Swift.
In preparing bread for sandwiches, cut slices as
thin as possible and remove crusts. If butter is used,
cream the butter and spread bread before cutting
from loaf. Spread half the slices with mixture to be
used for filling, cover with remaining pieces and cut
in squares, oblongs or triangles. If sandwiches are
shaped with round or fancy cutters, bread should be
shaped before spreading, that there may be no waste
of butter. Sandwiches which are prepared several
hours before serving time may be kept fresh and
moist by wrapping in a napkin wrung as dry as pos-
sible out of hot water and keeping in a cool place.
Paraffine paper is often used for the same purpose.
Bread for sandwiches cuts better when a day old.
Serve sandwiches piled on a plate covered with a
doily.
Fannie Merritt Farmer.
Celery Sandwiches
1 cup celery 1 tablespoon nuts
1 tablespoon apples 1 tablespoon olives
Mince fine, mix with Mayonnaise. Spread be-
tween thin slices of buttered bread.
Cream Cheese Sandwiches
Cream cheese and finely chopped nuts, or cream
cheese with finely chopped olives. Spread between
thin slices of buttered bread.
TRIED AND TRUE 143
Hot Cheese Sandwiches
Cut bread thin and in small squares, cutting
crusts away. Butter well. Cut cheese in slices size
of sandwiches. Sprinkle paprika on chees^. Toast
both sides of sandwich in slow oven.
Mrs. John J. Andrews, Jr.
Chicken Sandwiches
Equal portions of chicken and celery minced very
fine. Moisten with Mayonnaise. Spread between
thin slices of buttered bread.
Egg Sandwiches
Hard-boiled eggs; yolks mashed very fine and
moistened with melted butter. Spread and sprinkle
with finely chopped whites.
Date Sandwiches
Dates and nuts chopped fine and mixed with
cream. Prepare as other sandwiches.
Peanut Butter Sandwiches
Peanut butter and chopped stuffed olives moist-
ened with Boiled Dressing. Prepare as other sand-
wiches.
Ginger Sandwiches
Preserved ginger and nuts chopped fine, mois-
tened with Boiled Dressing. Spread between thin
slices buttered bread.
Anna V. Ray.
Mustard Cream for Sandwiches
3 tablespoons mustard 2 yolks of eggs well
mixed with warm beaten
water Butter size of an egg
]/ 2 cup vinegar
Boil all together in double boiler except butter,
which is added after taking mixture from the stove.
Mrs. R. H. Norton.
144 TRIED AND TRUE
Jellies, preserves,
labes anb flMckles
"Feel, masters, how I shake!"
Henry IV.
Jellies made from the following recipes carried
off the first Premiums and the Sweepstakes at the
old St. Louis Fair in a competition which included
competitors from Missouri, Illinois and Kentucky.
Mrs. Rebecca Thompson.
Recipe for Fruit Jellies
Pare and core fruit such as apple or quince cut
into pieces, eights or whatever size desired ; place in
your kettle, barely covering with water ; place the
cover on the kettle and allow the fruit to boil until
tender. Then turn into your jelly bag and suspend
it so that it may drip all night if necessary, but do
not press or squeeze the bag. Two and a half or
three pints of juice at one time is the quantity most
successful in making fine jellies. To that amount
of juice add one pint of good clear water, and set the
kettle to boil for twenty minutes. This boiling will
clarify the juice, and the added water will be boiled
away, leaving the original amount of juice much
clarified, without having a strong taste or a darker
color. Strain through a muslin cloth ; then measure
the juice, and to each pint add a pint of sugar; stir
until fairly well dissolved ; set over the fire and let
boil for fifteen or twenty minutes trying it fre-
quently by allowing it to drip from the end of the
spoon. When it hangs in a long mass from the
spoon, it is sufficiently boiled. To remove the scum,
TRIED AND TRUE 145
my most successful plan was to tie a muslin cloth
over the top of a half gallon pitcher and pour the
jelly through it, thus removing the scum, beside
having the jelly in a convenient vessel from which
to fill the glasses.
All jellies are made under the same general di-
rections. When the fruit is not so rich in jelly (as
in grapes), use a little less sugar, and where it is
very rich in jelly (as in cranberries) use a little
more sugar to the pint of juice.
Mrs. Rebecca Thompson.
Cranberry Frappe
(To serve with Turkey)
1 qt. cranberries 1 Ib. sugar
1 pt. water Juice of two lemons
Boil cranberries in water five or six minutes.
Strain through a coarse cheesecloth, add sugar and
stir until it boils to dissolve sugar. When cold add
juice of lemons. Freeze to a "mush."
Mrs. William S. Crane.
Preserved Pineapple
Pare pineapple and put through chopper, three-
fourths pound of sugar to every pound of fruit.
Mix well and let stand over night in a cool place.
In the morning cook slowly until fruit is tender and
syrup clear. Skim carefully, and put in jars.
Mrs. E. P. Johnson.
Strawberry Conserve
3 boxes strawberries 1 large can sliced pine-
1 large orange apple
Remove seeds and put orange through meat
grinder. Cut up pineapple, wash berries. Take
cup for cup of sugar and fruit, let stand a short
time, then cook to consistency of jam.
Mrs. A. A. Burnand.
146 TRIED AND TRUE
Ginger Pears
8 pounds firm Bart- y?. Ib. preserved ginger
lett pears (dry)
\ l /2 qts. water 4 lemons
8 Ibs. cane sugar
Put whole lemons to boil in cold water ; cook
until very tender. Remove seeds and stringy part
of pulp and chop fine. Peel pears, which should
be green in color, but fully grown ; chop fine ; add
sugar, one quart hot water and one-half quart water
in which lemons were boiled. Boil all together
one-half hour. Add chopped lemons and boil until
a good thick marmalade. Seal in jelly glasses with
melted paraffine.
Louise Howard.
Ginger Pears
8 Ibs. pears 4 lemons, juice and
8 Ibs. sugar rind
l /4 Ib. ginger root
Boil slowly two hours o'r until clear.
Mrs. William S. Crane.
Watermelon Preserves
To each quart of melon rind cut in small pieces
use one pint of granulated sugar. Place in alternate
layers in jar; let stand over night. Pour off the
syrup into preserving kettle, and bring to a boil,
then add the melon. Boil slowly until the melon
looks clear, and the syrup is thick, about three
hours over a slow fire. An hour before it is done
add three or four lemons, sliced, rind and all (minus
seeds) or a few pieces of ginger root cut fine, or a
can of pineapple. Trim off all the pink on the rind
and it will be a beautiful amber color.
Mrs. Edith Bayliss.
Glenwood Orange Marmalade
Slice one dozen oranges thin, throwing away
ends, and one-half dozen lemons, removing all seeds.
TRIED AND TRUE 147
Weigh the fruit, and to each pound of fruit add
one pint of cold water and let stand over night.
Next morning boil the fruit in the same water until
tender. Remove from fire and weigh again, and to
each pound of fruit and liquid add one pound of
sugar. Boil until it jellies, which will take about
twenty minutes. Do not have the fruit too ripe;
must be firm.
Mission Inn, Riverside, Cal.
Dundee Orange Marmalade
12 large ripe oranges 3 lemons, all the juice,
4 Ibs. granulated sugar and the rind of one
Cut the peel of four oranges into thin strips or
small dice and the rind of one lemon. Stew them
in clear water until tender; slice and seed the
oranges. Put into a preserving kettle with the juice
of the lemons, and cook until all are boiled clown to
a smooth pulp. Rub this through a colander, re-
turn to the saucepan with the sugar, and keep at a
fast boil until quite thick. Stir in the dice from
which the water has been drained, boil two minutes
longer and pour into glasses. Cover when quite
cold. After the sugar goes in, all marmalade should
be stirred constantly.
Mrs. Arthur L. Wright.
Grapefruit Marmalade
Ten grapefruit. Slice and take out seeds. Cut
in very small pieces. Soak in salt and water over
night (handful salt). In morning wash through
two clear waters, then boil until tender in fresh
water, about one-half hour. Just cover with water
when you boil them. Add sugar, one quart for
one quart juice. Boil till clear and fruit commences
to settle. Put in jelly glasses. Makes about twen-
ty-one glasses.
Mrs. William S. Crane.
148 TRIED AND TRUE
Grape Fruit Marmalade
(Original)
5 seedless grapefruit 7 Ibs. sugar
3 lemons 24 cups cold water
Cut the fruit in thin slices and quarter the slices.
Put in an enamel preserving kettle, cover with the
water and boil until the fruit is perfectly trans-
parent, which may take several hours. Water may
also be added if necessary as it boils away. Heat
the sugar on platters in the oven add to the fruit
and boil for half an hour. Put into tumblers.
Lydia F. Moir.
Pickled Figs
(Blue Pacifies)
14 Ibs. figs 2 heaping tablespoons
2 teaspoons whole stick cinnamon
cloves 7 Ibs. sugar
Ipt. best cider vinegar
Put spices in cheesecloth bag. Steam figs one
hour over water in which one tablespoon of soda
has been dissolved. Make syrup of sugar, vinegar
and spices. Pour over figs, let stand all night;
strain syrup from figs; boil and skim, repeat this
three mornings. On third morning boil down until
thick; add figs to syrup, cook until clear; seal in
glass jars.
-Mrs. R. H. Updegraff.
Pickled Figs
4 Ibs. figs 6 or seven cloves
24 cup vinegar 2 Ibs. sugar
Stick cinnamon
Put spices in Swiss bag. Put vinegar, sugar
and spices in large pan. A dishpan is best, as
it does not crush figs. Let this come to a boil,
then add figs and cook until figs look like glass or
shine. You can peel figs but I prefer them with
skins on.
Jane T. Faroat.
TRIED AND TRUE 149
Spiced Cherries
7 Ibs. cherries 3 Ibs. brown sugar
1 qt. cider vinegar Spices to taste
Put sugar and vinegar with spices into a kettle
and let come to boil. Having put fruit into a jar,
pour syrup boiling hot over it. Let stand twenty-
four hours, pour off syrup, boil and pour over fruit
again as before. Do this three times, then put
all into kettle and boil fifteen minutes.
Mrs. Arthur L. \Yright.
Spiced Cherries
(Mother's Recipe, 30 years old)
10 Ibs. cherries 5 Ibs. currants
10 Ibs. sugar 3 qts. vinegar
4 tablespoons cin- 2 tablespoons nutmeg
namon 2 tablespoons cloves
Cook all together about three hours, or until
thick.
Mrs. Adams.
Pineapple Sweet Pickle
10 Ibs. fruit (weighed 6 Ibs. cane sugar
after preparation) 1 oz. stick cinnamon
1J4 c l ts - cider vinegar y 2 oz. whole cloves
Pare fruit removing "eyes," and core. Cut into
one inch slices, then into small pieces. Allow vine-
gar, sugar and spices to boil (spices tied in cheese
cloth bag) fifteen minutes. Skim, add fruit, small
quantity at a time, and boil until transparent. Drain
from syrup and remove to glass jars. Boil syrup
until rich. Fill to overflowing; add one inch piece
stick cinnamon and two or three cloves to each
jar, and seal.
Louise Howard.
Sweet Pickled Quinces
Pare and core the quinces. To five pounds of
quinces add two and a half pounds of sugar, one
150 TRIED AND TRUE
pint white vinegar, two ounces each of whole cloves
and stick cinnamon. Put the quinces into a pre-
serving kettle, cover with water, cook gently until
soft. Take out and drain. Put into the water
thev were boiled in the sugar, boil up once or
twice. Boil the vinegar and spices together for a
few minutes ; add the syrup and pour all over the
quinces. Put up in jars.
(Pears may be done the same way.)
Mrs. Susan C. Hosmer.
Brandied Figs
("White Pacifies" Time : Late September)
25 Ibs. figs
24 Ibs. cane sugar to every Ib. of fruit (sugar to be
weighed to weight of figs after draining)
"Three Star" Hennessey brandy
Wash and weigh figs. Put to boil in cold water.
Cook until tender enough to be penetrated with
broom-strawabout thirty-five minutes. Drain in
wire basket and spread on platters. Next morn-
ing put as little of the water in which figs were
boiled as will dissolve sugar, weighing fruit and
allowing three-quarters pound of sugar to each
pound of fruit. Boil sugar and water fifteen min-
utes, skim and add figs. Allow to become thor-
oughly hot and remove to jars, carefully draining
free from juice. Let syrup boil until very thick.
Take half and half hot syrup and brandy, and fill
jars to overflowing. Seal.
Louise Howard.
Brandy Peaches
Peel peaches and put in a jar with three-quar-
ters pound of sugar to a pound of peaches ; let them
stand twelve hours with sugar, then pour syrup
off and bring to a boil dropping peaches in to stay
until they can be stuck through with a stiff straw.
Then take peaches carefully out one by one and lay
TRIED AND TRUE 151
on a dish to cool, letting the syrup boil a while
longer; then put peaches in a jar, pour syrup over
them until jar is two-thirds full and fill balance of
space with apple brandy. Add a little orange peel-
ing and spices to taste and seal.
-Mrs. Baker P. Lee, Va.
Red Pepper Pickle
Select red peppers of an even size and soak them
for about twenty minutes in boiling water. Allow
them to remain in a salt brine over night. Cut in
thin slices, discarding all seeds and stringy pulp.
Make a sweet pickle by using three pounds of sugar
(brown preferred) a pint of cider vinegar, two
tablespoons each of whole cloves, cinnamon and
allspice. Scald all together and cook until the pep-
pers are tender. Remove the peppers and cook
down the vinegar until slightly thick, then pour
over the peppers. Seal and use as a meat relish.
Mrs. Perry.
Cucumber Pickle
(Uncooked)
3 doz. large cucumbers 18 onions
Chop fine and sprinkle with salt, let stand over
night. In the morning drain well and add one cup
of white mustard seed, one-third of a cup of black
pepper. Cover well with pure vinegar and seal in
jars. This keeps perfectly and is fine.
Mrs. F. W. Jones.
Oil Pickles
100 small cucumbers Y\ lb. white mustard
1 cup olive oil seed
A small quantity l /4 lb. black mustard
celery seed seed
1 teaspoon sugar
Slice cucumbers very thin. Sprinkle one cup
salt through them. Let stand over night ; drain,
152 TRIED AND TRUE
then add all of the above ingredients. Mix thor-
oughly; pack in glass jars and cover with cold vine-
gar and seal.
Anna V. Ray.
Watermelon Pickles
(Fine)
Pare and cut watermelon rinds and lay in mild
salt brine over night. Next morning pour off brine
and cover with fresh cold water. Let stand one
hour, then drain and boil in alum water until clear
(one tablespoon pulverized alum to seven quarts,
w r ater). Prepare a syrup of vinegar well sweetened
and spiced with stick cinnamon, cloves, allspice
and ginger. Put spice in bags, quantities deter-
mined by the amount of rind. \Yhen syrup is pre-
pared let it boil gently one hour before the rind is
put in. When the rinds cook clear in the alum
water drain and soak one hour in cold water. Put
them in syrup and boil three hours. They will keep
in crock if closely covered.
Mrs. A. A. P)urnand.
TRIED AND TRUE 153
fllMscellaneoue
"Now and then your men of wit
Will condescend to take a bit."
Swift.
Strawberry Cordial
Moil one quart strawberries with one pound of
sugar, twenty minutes. Strain through flannel
without pressing. While warm add one-third as
much whiskey as syrup. Bottle and cork at once.
Mrs. Selden, "Westover," Va.
Fruit Punch
(Serves 500 people)
15 doz. lemons 10 gals, water
10 doz. oranges 5 grated pineapples
48 cups sugar 25 cups water
Make syrup of water and sugar. Add other in-
gredients.
Mrs. William S. Crane.
Fruit Cup
Cut grapefruit in halves crosswise. Scoop out
the pulp and put the shells in cold water. Mix one
pint of strawberries with grapefruit pulp and add
two tablespoons powdered sugar. At serving time
fill shells with mixture and add one tablespoon
shaved ice and one of sherry. Garnish with
cherry on top.
Inez Ray Weeks.
Raspberry Vinegar
Three quarts of berries. Put in jar or bowl.
Cover with vinegar. Next morning add three quarts
154 TRIED AND TRUE
more of berries and strain vinegar from first
through colander only, pressing very lightly over
the fresh ones. Repeat for three mornings, then
squeeze through cheese cloth bag. Put one pound
sugar, granulated, to each pint of juice. Put all in
kettle and boil twenty minutes. Bottle but do not
cork until cold. Three quarts of berries each morn-
ing will make seven quarts of the vinegar.
Mrs. Arthur L. Wright.
Turkish Delight
Take one ounce Silver Leaf (imported) gelatine.
Eight sheets make one ounce. Cut into strips with
scissors. Put one-half cup of cold water over this.
Let stand two hours.
Take two cups of sugar and one-half cup of
water; bring to a boil. Then stir in gelatine. Boil
twenty minutes stirring constantly to keep from
burning as it scorches very quickly.
Have ready one-half cup of cut nuts, grated
rind and juice of one orange, juice of one-half lemon
and a little grated rind, making in all three-quarters
cup of juice. Have someone pour this into gelatine
while vou keep stirring. Let this come to a hard
boil.
Have ready a pan dipped into water. Pour
mixture into wet pan. Put out over night. In
morning cut into squares. Dip in powdered sugar.
Jane T. Faroat.
Stuffed Figs
Like stuffed dates, make a delicious confection
for dinner. They are best made with fresh figs,
but if these are not available, use the best quality
of dried figs. Take out the inside of the figs add
to it finely chopped almonds or peanuts. Mix
thoroughly with a little orange juice. Put this
mixture back into the shells, press the sides to-
gether and roll in powdered sugar.
-Mrs. H. C. King.
TRIED AND TRUE 155
foible of Weights anb
Measures
4 salt spoons 1 teaspoon
3 teaspoons 1 tablespoon
4 tablespoons y cup
2 tablespoons 1 wine glass
4 tablespoons flour 1 ounce
2 tablespoons butter 1 ounce
4 cups of flour 1 pound
2 cups solid butter 1 pound
2 cups granulated sugar 1 pound
2 cups of finely chopped meat (packed
solid) 1 pound
2 cups 1 pint
2 pints 1 quart
4 quarts 1 gallon
2 gallons 1 peck
For Cleaning White or Light Wool Suits
Take a pan with dry corn meal. Rub the meal
into the goods as though washing. When well gone
over in this manner, brush thoroughly. The ma-
terial will then look quite fresh and clean. Should
there be bad grease spots, leave the meal on the
goods twenty-four hours, or dampen the cornmeal
just a little and leave for a day. Then rub well and
brush out the meal. You will be pleased to find the
grease spots have disappeared leaving no circle as
when fluids are used. I have known axle grease taken
from a beautiful light cloth suit in this manner.
Miss Martha Wilson Wright.
156 TRIED AND TRUE
ur Ipatrons
We herewith present a list of those, who
through their patronage of our advertising depart-
ment have made possible the publishing of THE
TRIED and TRUE COOK BOOK.
Page
Alvarado Pharmacy 66
Auditorium Hotel 163
Bachmann, P. J 167
Bell & Company. 15. B 160
Brock & Company 47
Cameron, Margaret 160
California Inirniture Company 60
Cass-Smurr-Damerel-Company 162
Cunningham-Curtiss-Welch Company 162
Empire Dye Works 157
Feinberg Brothers 162
First National Bank 117
Iran Company, The 165
Lankershim Hotel 158
Lichtenberg, F 160
Leighton Hotel 166
Little Company, A. E.... 2 { )
McGregor, Claire Ruyter 163
Mullen & Bluett * 161
Nolan, M. J ; 163
Norris & Son, J. A 159
Ouellet. Myrtle Fransesca 167
Potts, Mme 162
Smith Company, Walter E 15*'
Wetherby-Kayser Shoe Company 158
Week's Window Adjuster , 167
Young's Market Company 160
HOME F3622
TRIED AND TRUE
PHONES
157
MAIN 4342
GARMENTS
DRAPERIES
CURTAINS AND
PLUMES
PROMPT
FINEST
LADIES FINE GARMENTS
OUR SPECIALTY
WORK CALLED FOR
AND DELIVERED
SERVICE
WORK
WHITE WORK CLEANED WHITE
MAIN OFFICE AND WORKS, 1010-12 SAN PEDRO STREET
LOS ANGELES, CALIFORNIA
158 TRIED AND TRUE
In the heart of
LOS ANGELES
Hotel Lankershim
BROADWAY AT SEVENTH ST.
EUROPEAN PLAN EXCELLENT CAFES
Three hundred rooms; one hundred and sixty baths.
Rates: Rooms without bath, $1 .50 and upwards.
with bath, $2.00 and upwards.
Free Automobile Bus Service from all trains.
Under the management of
COOPER & DAVIS, Lessees.
Los Angeles
Broadway at Fourth
The largest assortment of the better
grades of Men's, Women's and Children's
shoes carried in the city.
Agents for Laird-Schober Shoes for women
and children.
Johnston & Murphy Shoes for men.
TRIED AND TRUE
159
Ht \>ouu Service
"A CALIFORNIA GROCERY STORE"
Groceries, Fresh Meats
Fresh and Smoked Fish
Delicacies, Fruits
Bakery Goods,
Confections
7
Departments
DEVOTED TO
THE BEST
IN FOODS
Each Department Equipped with the
best known conveniences for
cleanliness and efficiency.
We Solicit the opportunity to demon-
strate the quality of our goods and
Efficiency of our Service.
WALTER E. SMITH Co.
212-214-216-218 SO. SPRING STREET.
Take one section of sun kissed
California soil, a good sharp spade-
use vigourously until soil is light and
mealy. A few choice PLANTS hand
picked and carefully placed. A pail
heaping full of water applied each day
and soon your garden will be a de-
light to the beholder.
J. A. NORRIS & SON
530 W. Washington Street
Los Angeles, Cal.
Home 22091 Sunset West 4091
160
TRIED AND TRUE
MARGARET CAMERON
A COMPLETE SHOWING OF THE FOREIGN
NOVELTIES OF THE SEASON
GOWNS, TROUSSEAUS AND TAILORED SUITS
Models
Your inspection invited any day
from 10 a. m. to 5 p. m.
Fourth Floor
751 South Broadway
Los Angeles
HOME F 2407
MAIN 4732
SEE US FOR PRICES
F. LICHTEIVBERG
FLORIST
FRESH CUT FLOWERS FOR ALL OCCASIONS
328 West Fifth St. Los Angeles, Cal.
DESIGNERS
IMPORTERS
5 B. B. BELL & COMPANY
LIGHTING FIXTURE STUDIOS
PRESENTING EXCLUSIVE WORK OF NEW YORK AND
BOSTON MANUFACTURERS. TELEPHONES: SUNSET
.MAIN 4222 ; HOME F- 2327
207 BROADWAY CENTRAL BUILDING
424 S. BROADWAY
ANDIRONS
FIRE SETS
Los ANGELES
"THE BEST COSTS NO MORE"
Fresh Dressed Milk Fed Poultry
YOUNGS MARKET CO.
450 S. Broadway.
Wholesale, Central and Gladys
TRIED AND TRUE
The Success of our Boys' Department is
built on a Solid Foundation and the Corner-
Stone is Quality.
Our showing of beautiful tailored garments
for boys is worthy of its reputation.
It is our desire to give our patrons only the
Best.
BROADWAY
SIXTH
162 TRIED AND TRUE
CASS-SMURR-DAMEREL-CO.
412-414 S. BROADWAY
DEALERS IN
Hardware, Kitchen Furnishings, Stoves and
Kitchen Ranges, Refrigerators,
Hot Air Furnaces
Tel. Home 1O501 Sunset* Main 339
potts
512 South 3Broaowag
pbone f 4124
Importer
' Bailor
evening and "Reception <5owng
Cunningham, Curtiss & Welch Co,
.
SCHOOL AND PRINTERS AND
LIBRARY BOOKS BOOK BINDERS.
COMMERCIAL STATIONERS
BOOKSELLERS
252 SOUTH SPRING STREET
LOS ANGELES
LOS ANGELES
B. F. AND M.S. GREEN. PROPS.
5th Street at Olive and Central Park
NEXT TO TEMPLE AUDITORIUM
Especially Desirable for Ladies Traveling Alone
150 Rooms Moderate Prices 75 Baths
All Outside Rooms
Transfer from any Car Line to Washington or First and Sixth Street Loop.
Claire TRu^ter flDcCSregor, M A.
PIANISTE (BERLIN)
Music Studio, 2117 West Eighth Street
PHONE 556658
IF YOU WANT TO BUY OR SELL
REAL ESTATE, CALL ON
M. J. NOLAN
SUCCESSOR TO NOLAN & SMITH
ESTABLISHED 1886
REAL ESTATE, INVESTMENTS
228 WEST SECOND STREET
LOS ANGELES, CAL.
BOTH TELEPHONES 1409
164
TRIED AND TRUE
FEINBERG BROS.
FO MERLV WITH MME. POTTS
LADIES* TAILORS
HOUSE OF ART
DEAR MADAM.-
There are many tail-
ors that are making
suits, but only a few
that can put life and
attraction in a ladies'
suit, because ladies'
tailoring is an artistic
trade.
Every suit and every
dress must be made by
a tailor who has had
experience and loves
his work.
We have a great
variety of materials and
fashions to select from.
Our own designs and
models will surely in-
terest you. Our prices
are moderate. Deposit
not required until work
is satisfactory.
If you have tried
others and failed, we
are sure you will not
make a mistake in see-
ing us.
Yours respectfully,
FEINBERG BROS.
FORMERLY WITH MME, POTTS
Your suit will always
be in good condition, for
we agree to press it for
one year free of charge,
411-12 Union League Building, Los Angeles
SECOND AND HILL STS.
PHONE F66O2
TRIED AND TRUE 165
TELEPHONES: MAIN 5122, HOME F 1885 H. H. KHAZOYAN
TK,
e
NATIVE IMPORTERS OF
ORIENTAL^UOS AND CARPETS
720 South Olive St.
LOS ANGELES, CAL.
The firm that has beautified hundreds of
homes in Southern California during the last
ten years.
Please note that our location is now
SOUTH OLIVE ST.
Instead of 717 South Broadway.
166
TRIED AND TRUE
HOTEL LEIGHTON
WEST SIXTH STREET AT ALVARADO
FACING WESTLAKE PARK
AN AMERICAN PLAN HOTEL
Located in a beautiful residential section. Combining
excellent cuisine with efficient service and delightful
social features; makes this a desirable hotel for those
who wish a quiet elegant home.
RATES $3.00 PER DAY AND UP
All outside rooms
LEIGHTON HOTEL COMPANY
TRIED AND TRUE 167
flD^rtle jfransesca uellet
INSTRUCTOR AND SOLO HARPISTE
STUDIO 1344 S FIGUEROA ST.
PHONE 24848 LOS ANGELES
PHONE MAIN 3656
P. J. BACHMANN
FINE ARTS
HIGH GRADE PICTURE FRAMING
1306 S. FIGUEROA ST. LOS ANGELES
WEEKS' CASEMENT WINDOW ADJUSTOR
FOR SASH OPENING INWARD
Have you Casement Windows opening inward?
Here is an Adjuster which will hold your window open at
any angle.
It is built of SOLID BRASS and will last forever.
Put on in a few minutes by anyone.
Weight complete only 4 ounces. No larger than your two
fingers. Out of sight when the window is closed. Simple, strong
and cannot get out of order. Does not interfere with the screen.
FOR SALE BY MANUFACTURED BY
HARDWARE DEALERS PAUL WEEKS. LOS ANGELES
168 TRIED AND TRUE
Unbex
Page
Serving Dinner 5
Dinner Menu 13
Serving Luncheon 17
Luncheon Menu 21
Wedding Reception Menu 25
Soups i 30
Fish 35
Entrees 38
Kentucky Welsh Rarebit 39
Meats *. -18
Garnishes for Meats and Fish 55
Sauces for Meats 56
Vegetables 59
Salads and Salad Dressings 67
Puddings : 77
Cold Desserts 88
Ice Cream 92
Pies : 94
Cakes and Fillings 98
Breads, Muffins and Brown Bread 118
Biscuits, Waffles, Popovers and Pancakes ! 128
Gingerbread 130
Cookies, etc 133
Coffee Cake and Short Cake 138
Eggs 140
Sandwiches _ 142
Jellies 144
Preserves 145
Marmalades 146
Pickles 148
Miscellaneous :. 153
Table of Weights and Measures 155
