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Twentieth Century Club
WAR TIME
COOK BOOK
PITTSBURGH
PIERPONT. SIVITER & CO.
1918
^
Copyright 1918
By the Twentieth Century Club
of Pittsburgh
APR 29i9l8
©CI,A494940
Dedicated to
Mrs. William Watson Smith
president of the
Twentieth Century Club
BY THE
COOK BOOK COMMITTEI-:
1918
The women of Pennsylvania and the American
Nation have contributed much and have sacriticed
much to help win the war that is being waged to
guarantee the safety of American homes and per-
manency of American institutions, but more will be
demanded before we can hope for victory, as much
perhaps as has been demanded in England and
France where the women of gentle birth are work-
ing in the fields and factories to relieve men needed
at the front. When our crisis comes, the patriotism
of American women will prove them equally worthy
of the sons and brothers who are fighting and dying
to keep them safe ; but for the immediate present
there is no more important war activity in which
women may engage than the careful conservation of
our food supply which is altogether inadequate to
the needs of our own men and our allies at the fight-
ing front unless we drastically modify our own use
of such exportable staples as wheat, meat, sugar and
animal fats. This is one of the ways by which our
patriotic women may put love of country above all
personal consideration.
HOWARD HEINZ,
Federal Food Administrator of Pennsylvania.
A nation in war assumes for its women burdens
just as great as those borne by its men. She is called
into workshops, offices, and to the farm to do the
work of the husband or son who is taken to bear
arms in behalf of his country. She follows the army
to care for the wounded and give comfort to the
dying. Nowhere is her service more effective and
indispensable in such critical times than in the con-
servation and scientific planning of the food we eat.
A serious shortage of food is one of the sure
results of war. In this war we are called upon not
only to feed our own people, but we have assumed
the responsibility of providing that which is needed
to be added to the greatly depleted supply of those
engaged with us in the war.
Our country possesses the most bountiful
variety of foodstuffs. To us our allies turn — on
the verge of starvation. Of our bounty we must
so choose as to release for use abroad the urgently
needed concentrated foodstuffs. The choosing is the
task and privilege of our devoted women.
I commend, therefore, the use of the conserva-
tion recipes in this book and urge that in the other
recipes a careful scientific substitution be practiced,
at least in the present world emergency. By so
doing you will furnish food for many an empty
mouth and shivering body.
W. D. GEORGE.
Federal Food Administrator for Allegheny County.
March 30. 1918.
Today one rarely hears it said that "A woman's
place is in the home," for if the women of England
and France had practiced this old adage, the war
would already be lost. However, there is no doubt
that a woman's war work, whatever form it may
take, should commence in the home, in conserving
the health of her children, an-d conserving those
foodstuffs which are most needed by our soldiers and
allies. No matter how many days a week American
women may give to selling Liberty Bonds or
war saving stamps, to making bandages, sweaters
or socks, their efforts will be in vain, if they have
not done their part toward feeding those who fight
for them. The time has passed when we can plead
ignorance of the demands of the Food Administra-
tion, and I think the time will come when the
woman who, through laziness or selfishness, fails
to obey those demands, will be considered (and
rightly) just as much of a "slacker" as the man who
tries to evade the call for service.
Much has been done by the women of Pitts-
burgh during the first year of the war, but far more
must be done before we shall have won the war.
The time is at hand when the great question for
each of us must be, "How can I order my life to-
day that I may be of service in shortening this con-
flict?" How can I arrange my meals and manage
my household so that I am using only such amounts
of wheat, meat, sugar and animal fats as are a bare
necessity?" To such a task we may well dedicate
ourselves on this, the anniversary of our entrance
into the war.
MRS. ALEXANDER J. BARRON,
Director of Food Conservation for Allegheny
Co. Woman's Committee, Council of
National Defense.
April 6, 1918.
A RECIPE FOR GOOD HUMOR.
"Take twenty-four hours; mix thoroughly with the
milk of human kindness; add spice of life to suit taste,
a little discretion, some common sense; knead with the
hand of friendship and bake in the open hearth of love;
do not allow it to cool too quickly by trouble, or become
sour by affliction ; serve with generous sauce and a bright
smile."
THE • NET PROCEEDS FROM
THE • SALE • OF THIS BOOK
ARE • FOR THE
WAR WORK OF THE CLUB
PLEASE DO NOT LEND IT,
BUT ■ ASK ■ YOUR ■ FRIENDS
TO. BUY ONE
// is suggested that as far as possible
the butter, sugar, animal fat and
wheat given in these recipes be changed *
to war time substitutes .
The Cook Book Committee.
WE MUST SUBSTITUTE.
Corn
Tapioca
Oats
WHEAT
Barley
Rye
Rice
Potato
Cottonseed Oil
Wesson Oil
BUTTER
Mazola
LARD
Peanut Oil
1
Drippings
Nut Margarine
■ Molasses
SUGAR
Honey
Syrups — Corn and Maple
Poultry
1 Beans
BEEF
j Eggs
PORK
\ Cheese
MUTTON
1 Nuts
1 Fish
Milk
Breads
GENERAL SUGGESTIONS FOR THESE BREADS
Use Molasses in Rolled Oats Bread to save sugar.
Use hardened vegetable fat to save the butter, lard and lard
substitutes needed abroad.
Use 1,4 cake yeast when bread rises overnight
Use y2 cake yeast when bread must be mixed, put to rise and
baked in six hours.
l-'ill greased pans a little less than l/z full.
Bake in moderately hot oven — turn pan around after 5 minutes
to prevent uneven shape.
Use these breads in turn to give variety to your table.
If possible buy skimmed milk for use in baking and cooking.
U. S. FOOD ADMINISTRATION,
ALLEGHENY COUNTY.
CORN AND FLOUR BREAD
1 cup of cornmeal and white 1 tablespoon lard
flour 1 cake ye>ast (magic preferred)
1 quart of water . soaked in y'j cup of warm
2 teaspoons salt water
^ cup molasses
Mix cornmeal, water and salt together, making mush, and
cook until very soft.
Add other ingredients, making a stiff dough of white flour.
In the morning work the dough again before baking bread.
(Mrs. Eugene L. Messier.)
CRACKLING CORN BREAD
2 cups cornmeal pinch of salt
\V2 cups milk V2 cup bacon cut in small
2 teaspoons Royal baking pieces.
l)owder. Bake 30 minutes
(Mrs. J. M. Thorne)
10
CORN BREAD WITH MILK AND EGG
y'i cup white cornmeal 1 tablespoon Crisco, melted
J/2 cup yellow cornmeal 1 tablespoon sugar
1 cup flour 1 rounded teaspoon salt
1 cup milk }, teaspoons baking powder
1 egg
Bring cup of milk to a boil and pour over the cornmeal
and salt; stir well and let stand Yz hour before stirring in
the rest. Pour into a large pan and bake about 30 minutes in
a moderate oven. (Mrs. P. J. Eaton)
CORN BREAD, Without Milk
2 cups white cornmeal 1 tablespoon butter
lYz cups boiling water ^ teaspoon baking powder
2 eggs 1 teaspoon salt
Put the cornmeal in a Ijowl, make a hole in the center
and add the salt and butter. Pour ^ cup boiling water over
the butter and stir until it is melted. Then add ^ cup boiling
water and stir it well into the meal. .Add a full cup boiling
water, and when well mixed add the eggs, beating in one at
a time; add baking powder and bake immediately.
(Mrs. S. B. Ely)
CORN BREAD Without Milk and Eggs
2 cups white cornmeal 2 cups boiling water
2 level teaspoons salt 2 cups cold water
Scald meal and salt with boiling water and add cold water
slowly; beat well and let stand over night. P>ake 1 hour in a
moderate oven. (Mrs. Benjamin McKeen)
BATTER BREAD
1 ])int sweet milk 2 eggs
1 pint cornmeal salt
teaspoon lard
Make mush with meal and hot water; cook a feu minutes;
thin with milk; melt lard in pan for baking; pour in the batter;
add eggs well beaten last. (Mrs. F. R. Babcock)
SPOON BREAD
1 quart milk 1 tablespoon melted butter
1 cup cornmeal 1 tablespoon baking powder
2 eggs salt
Beat eggs, add milk, melted butter, salt, cornmeal and
baking powder. Bake in moderate oven. This is soft when
baked and served with a spoon. (Mrs. .\. G. Mitchell)
Buy beef suet and render it carefully. You can use
it in place of butter in making cake, bread and pastry
and for frying.
WAR BREAD
2 yeast cakes di§so.lved in V2 cup luke warm water,
1 teaspoon, sugar.
Let them stand in warm place till light.
2 oz. lard. 2 cups hot water
;^ cup sugar or Karo syrup 1^ cups cold water
4 level teaspoons salt
Mix lard and hot water, add sugar, salt, and last, cold
water'.
When yeast is. foaming, beat these together and add:
2 cups cornmeal 11 cups white flour sifted to-
6 cups bran gether
Knead well and when light make into loaves. W^ien
double in size, bake 45 minutes.
<'Can use 3 cups' cornmeal and 10 of flour.)
(Mrs. Wni. Thaw. Sr.)
SPOON CORN BREAD
1 cup cornmeal ^ teaspoon salt
2 cups boiling water
Boil 2 hours in double boiler. Take from fire and add
1 cup milk Lump of butter size of a walnut
1 egg beaten very light
.Bjeat mixture very light and put in a baking dish. Bake
V2 hour. Serve, as: a vegetable. (Mrs. George L. Clifford)
OATMEAL BREAD
4 cups of uncooked rolled 2 tablespoons of salt
oats (loose, not in pkg.)54 cups molasses
. 6 cups of boiling <vater 1 yeast cake (dissolved)
2 tablespoons Crisco 2^ to 3 qts. f^our
Pour the boiling water over the rolled oats, adding the
Crisco and salt. Let cool. Add (when luke warm) molasses
and yeast cake which has been dissolved in a little luke warrn
water. Add flour enough to make stiff (usually 2% to 3 qts.)
Stir it well. Put to' rise over night. Put in pans in the morn-
iiig" without adding flour or kneading and let rise for about 3
hours. Bake for one hour.
This makes five loaves, or four loaves and muffins.
, Use every crumb of stale bread. You will find a num-
ber of recipes in this book to help you.
12
BOSTON BROWN BREAD
1 cup rye meal 34 teaspoon salt
2 cups cornmeal 1 cup sour niilk
1 teaspoon soda raisins
J4 cup molasses
Put into tightly covered mold which has been greased.
Steam over 6 hours. Dry in oven a few minutes and serve,
cutting loaf across mold.
OATMEAL BREAD
1 cup liquid 1 tal)lespoon sugar or_ 3
y4^y2 cake yeast tablespoons Karo Corn
\y2 cups oatmeal Syrup or Molasses
2-3 cups wheat ilonr 1 teaspoon salt
1 tablespoon fat
Heat liquid to boiling and with it scald the oatmeal.
Allow to cool, and proceed making batter as for ordinary
bread sponge.
Makes 13 oz. loaf, costs 9c.
(Miss Pope)
BUTTERMILK BROWN BREAD
^ cup molasses 1 cup of graham flour
2 large cups buttermilk ^ cup of rye flour
1 level teaspoon of soda dis- 2 cups cornmeal
solved in 1 large tablespoon white flour
1 tablespoon hot water 1 tablespoon melted butter
J^ teaspoon of salt
Stir together and beat well. Steam 3 or 4 hours in well
buttered can.
Remove cover of can and place in oven about .5 minutes
to dry off.
(Miss Clara Johnson)
BOSTON BROWN BREAD Without Milk
1 cup cornmeal 1 pint hot water
1 cup rye meal 1 teaspoon soda
1 cup white flour salt
1 cup molasses
Mix dry ingredients together, steam 3 hours in an air-tiglit
mold. Dry in oven half an hour.
(Mrs. Chester 1'.. .Mbree)
BOSTON BROWN BREAD
1 cup cornmeal 1 teaspoon salt
1 cup rye 1 heaping teaspoon soda
1 cup white flour 1 pint sour milk
y^ cup molasses
Mix thoroughly the first five ingredients. Beat soda into
the milk and add to mixture, making a thin batter as for cake,
adding more milk if necessary. Steam for 4 hours.
(Mrs. George E. House)
Cut your bread at the table as it is wanted,
13
BARLEY BREAD
\% cups barley flour 1 cup liquid
% to 1/4 cake yeast softened inl teaspoon salt
!4 cup lukewarm water 2Vr cups white flour
Scald the liquid, cool to lukewarm, add the salt, the soft-
ened yeast and half the flour, heat thoroughly, cover and let
rise until very light. Then add the remainder of the flour.
Knead, cover and let rise until double in bulk. Shape into a
loaf, cover and let rise again until double in bulk. Bake.
(War Food Bureau, Baltimore)
BRAN BREAD (One Loaf)
1 '4 cups liquid 1 tablespoon fat
y^ to Yi yeast cake softened 1 cup bran
in y^ cup lukewarm water 3 cups wheat flour (more or
1 J/2 teaspoons salt less)
2 tablespoons molasses
Scald liquid, pour over salt, molasses and fat. When luk-:-
warm add softened yeast. Beat well. Add bran and enough
flour to make sponge. Let stand till light and foamv. Then
add enough more flour to make a dough. Knead .until smooth
and elastic. Let rise till slightly more than double in bulk.
Shape into a loaf. When a little more than twice its original
size, bake from 50 minutes to 1 hour.
Xote — Xot so high in nutritive value as other breads, but
has a s])ecial value owing to its laxative efi^ect.
(The Pennsylvania State College)
HOMINY BREAD (With Wheat Flour and Potatoes (Three
Loaves) (From the Club Messenger)
15^ cu])S cooked hominy 1 tablespoon sugar
y^ cup potatoes 1 yeast cake
1 tablespoon fat 8 cups flour (more or less)
1^ teas]joons salt
Cook together the cooked hominy and potatoes until the
potatoes are tender. Put through a colander or potato ricer.
Add the salt, sugar, fat. and enough water to make four cups,
and when lukewarm, the yeast softened in a small amount of
the liquid. Add enough wheat flour to make a sponge. Let
stand till light and foamy. Add flour to make a dough. Knead
until smooth and elastic. I^et rise till slightly more than
double in bulk. Shape into loaves. When a little more than
twice the original size, bake about 1 hour.
(The Pennsylvania State College)
Do not serve new bread — one eats more than is
necessary,
14
PRUNE BREAD
Take 2 dozen iiriiiies, v\ asli well, just cover with water
and let stand over night. Cook in same water. 'I'hornughly
cool and remove pits. Chop fine.
Mix: Mix:
4 cups Dr. Johnston's Edu- 1 cup molasses
cator Bran 1 teaspoon soda, l)eat tocisther
2 cuns Franklin Milk W'liole 2 cups fluid, sweet m'lk and
Wheat Flour ])runc juice toi^ether
1 scant teaspoon salt
.Add prunes
Mix all together. Hake in small loaves in moderate oven
1 hour or more.
NUT AND RAISIN BREAD
2 cujjs pastry flour '/_. cuj) molasses
1 cup graham flour 1 cup thick sour milk
1 teaspoon salt J/i teaspoon soda, scant and
3 slightly rounding teaspoons measured tevel.
baking powder J/2 cup nut meats, chopped
1 egg '/2 cup raisins, chopped
Sift together the dry ingredients, put the soda in the sour
;nilk and beat thoroughb^; add the molasses, beaten egg and
stir into the dry ingredients. Stir in nuts and raisins and turn
into a greased breadpan. Fet stand 13 minutes, then bake
about 43 minutes.
(Mrs. Chester I'., .\lbree)
NUT BREAD
Yz cup cornmeal 1^ cups rye flour
% teasDOon salt 4 teaspoons baking powder
1 level tsn. vegetable fat Vx cup milk
% cup boiling water Y^ cup chopped nuts
I'ut cornmeal into a bowl, add salt, fat and bo'Iin.g water,
mix: let stand 20 minutes. .\dd flour mixed with baking pow-
der and the milk and lastly the chopped nuts. Mix li.ghtlv,
I)our into a well-greased bread pan; let stand in a warm place
20 minutes. Bake in a moderately hot oven. Do not cut u:it 1
cold.
SPIDER BREAD
\y> cups flour Yi teasjioon lard
1 pint boiled holiiiny Yi teaspoon butter
Yi pint milk 2 teaspoons baking powder
1 tablespoon salt 1 egg
Bake in shallow tins about half inch thick.
Instead of hot cakes for breakfast, use your stale
bread, cut in thin slices, toasted and dipped quickly in
boiling water, buttered, add a spoonful of honey on top.
Serve immediately. Can be best done at the table with
water over an electric plate.
POTATO BREAD
11/2 cups mashed potatoes 4 cups flour (more or less)
Yi cup liquid includint;- water 1 12 teaspoon salt
in which yeast is softened 1 tablespoon fat
J4 to 1 yeast cake 1 tablespoon sugar
Add salt, fat and sugar to mashed potatoes. When luke-
warm add liquid, also lukewarm, in which yeast has been soft-
ened. Mix with enough flour to make a sponge. Let rise till
light and foamy, add enough more flour to make a dough.
Knead till smooth and elastic. Let rise till slightly more than
double in bulk. Shape into a loaf. When a little more than
twice its original size, bake for about 1 hour.
(The Pennsylvania State College)
RICE BREAD (One Loaf)
1 cup steamed rice cooked IJ2 teaspoons salt
very soft Yi tablespoon sugar
1/2 cup liquid y2 tablespoon fat
Yi, \o Vi yeast cake 3 cups flour (more or less)
Scald liquid, then cool to lukewarm. Soften yeast in this.
Add to rice with salt, sugar and fat. Beat well, add flour
gradually till stifle enou.gh to knead. Knead till very smootli
and elastic. Let rise till slightly more than double in bulk.
Shape into a loaf. When a little more than twice its original
size, bake from 50 n'linutes to 1 hour.
(The I'ennsyhania State College)
GRAHAM GEMS With Sour or Butter Milk
\Ya cups graham flour (ienerous pinch of salt
^ cup flour 1 cup sour, or butter milk
3 tablespoons melted butter J/j teaspoon soda in milk
1 egg ;/2 tablespoon sugar
Bake in gem pans in moderate oven. Makes 1 dozen.
WAR-TIME ECONOMY.
1. Choose food wisely.
2. Store it properly.
3. Cook it carefully.
4. Serve it attractively.
Don't give the new dishes a black eye by having too
many of them at once. Use all the ingenuity you have
to make them both taste and look well.
Food habits, like other habits, are not easily changed.
Lead gently into the new realm.
16
RYE BREAD (One Loaf)
1 cup liquid 1 tablespoon sut;ar or
j4 to J^ yeast cake softened 2 tablespoons molasses
in % cup hike warm 1 tablespoon fat
water 3 cups wheat flour (more or
11/2 teaspoons salt less)
1 cup rye flour
Scald liquid, pour over salt, sugar and fat. When luke-
warm add softened yeast. Beat well. Add flour to make a
sponge. Let rise till light and foamy. Then add remaining
flour to make a dough. Knead until smooth and elastic. Let
rise till slightly more than double in bulk. Shape into a loaf.
When a little more than twice its original size, bake from 50
minutes to 1 hour.
(The Pennsylvania wState College)
CORN MUFFINS
2 cups cornmcal 14 cup sugar
1 cup flour 1 cup sweet milk
3 eggs (2 will do — use a 1 teaspoon salt
little more milk) 3 teaspoons baking powder
J/2 cup shortening
Bake 15 minutes in moderate oven in gem pans.
(Anna Dake McCague)
PEANUT BUTTER BREAD OR MUFFINS
1 cup flour y2 cup peanut butter mixed
1 teaspoon baking powder with )4 cup milk
% teaspoon salt 1 egg
% cup sugar 1 teaspoon shortening
Bake bread 40 minutes. Bake mulTins 12 to IS minutes.
"EDUCATOR" BRAN MUFFINS
1 cup Porto Rico molasses 1 cup sweet milk
1 cup "Educator" bran flour V2 teaspoon baking soda, dis-
1 cup white flour solved in a little hot water.
First, mix the two flours together; then add soda; last,
mix the molasses and sweet milk together. Mix all together.
(Mrs. Frederick R. Babcock)
Make your own peanut meaL Hull the peanuts and
remove the thin red skin, place on thick parafine paper
and crush fine with rolling pin.
BUCKWHEAT MUFFINS
1 cup wheat flour l.)4 cup milk
1 cup buckwheat 1 egg-
4 teaspoons baking powder 1 tablespoon mtlted fat
Y^ teaspoon salt 2 tablespoons molasses
Sift together dry ingredients. Combine milk, l)eaten eggs,
melted fat and molasses. Add liquid and dry ingredients.
Mix well. Bake half an hour in moderate oveji. Makes 10 or 12.
(Mrs. Mortimer C. Miller)
BUCKWHEAT BUNS
1 cake yeqst in y^, cup water 1 tablespoon sugar or mo-
1 cup milk lasses
1 , , , r ^ lj6 cup buckwheat
1 tablespoon tat i./ i •. i
' lJ/2 cup white cornmeal
^ teaspoon salt i cup wheat flour
Beat well, let stand till light, about 3 hours. Beat again.
Put in mufi'in pans. Raise at least 2 hours, until very light.
Bake quickly.
(Mrs. Fletcher Collins)
BIRD'S NEST
Bird's Nests are made for any kind of hot rolls, from
yeast bread dough, rye, wheat, oatmeal, etc. Take a small
amount and roll about the thickness of your thumb and 6
inches long. Tie in a single knot, making head of one end
and tail of the other. The tail can be marked with a fork and
the beak formed into shape with the fingers.
Let rise and bake as any other hot rolls.
GRAHAM MUFFINS WITH SWEET MILK
1 cup white flour ^4 teaspoon salt
1 cup graham flour 1 teaspoon baking powder
1 tablespoon butter 1 egg
1/2 teaspoon sugar 1 scant cup sweet milk
Rub butter into flour; add dry ingredients, mix well. Beat
the egg, put it into a measuring-cup and fill with milk. Stir
this into the flour; when thoroughly mixed fill buttered gem
pans and bake in a quick oven until golden brown. This bat-
ter is very stifif and the top of ,the mufi^in when baked should
be rough.
Avoid: L Sweet soft drinks.
2. Leaving sugar in coffee cups.
3. Frosting on cake unless made with honey
or maple syrup.
4. As much cake as formerly.
BERKSHIRE MUFFINS
V2 cu]) cornnieal Yz teaspoon salt
Yz cup cooked rice 1 egrg
Y2 cup flour 1 tablespoon melted fat
2 tablespoons sugar 3 tablespoons baking powder
% cup scalded milk
Turn milk on to cornmeal and let stand 5 minutes; add
rice and flour which has been sifted with salt and baking pow-
der. Add egg yojk, fat, and l)caten white. Cook 20 to 30
minutes in moderate oyen.
GRAHAM MUFFINS
1 cup graham flour 1 tablespoon sugar
1 cup white flour 2 tablespoonsful melted buttei
1 teaspoonful salt 1 egg
3 teaspoonsful baking powder 1 cup milk
Sift the dry ingredients together, except the graham flour;
then add the graham flour. Then add the milk, egg yolk witli-
out beating, melted butter and beat well. Then fold in the
stiffly beaten white of egg. Bake in a moderate oven about
20 minutes. (Mrs. Wm. Watson Smith)
BRAN AND GRAHAM MUFFINS
1 cup bran 1 cup sweet niilk
2 cu])s grahain or wheat flour % cup melted butter
4 teaspoons baking powder 1 tablespoon brown sugar
1 scant teaspoon salt
(Mrs. George I'earson)
BRAN GEMS
2 well beaten eggs 2 tablespoons melted butter
4 tablespoons molasses 1 cup war flour
1 cup milk 2 cups Kellogg's l)ran
2 heaping tsp baking ])owder 1 cvli) seedless raisins
% teaspoons salt
Mix in order given and bake in hot gem pans. Quantity
given makes fourteen gems.
(Mrs. W. W. Wishart)
BRAN MUFFINS Without Eggs
Yz cup flour 2 cups bran
1/4 cups milk 1 level teaspoon soda
1 teaspoon salt Y^ cup molasses
Mix dry ingredients, then add wet. I'ut in muffin ]ians.
Bake 45 minutes.
(Mrs. A. K. Grubbs)
Cold rice can be added to muffins, cornbread, or
griddle cakes, adding to their lightness, digestibility and
food value.
19
HOT CROSS BUNS
1 cup scalded milk 34 teaspoon c'lnnamon
^ cup sugar Vi teaspoon salt
3 cups flour 2 tablespoons butter
J4 cup currants >^ yeast cake dissolved in \\
1 egg cup lukewarin water
Add butter, sugar and salt to milk; when lukewarm add
dissolved yeast cake, cinnamon and egg well beaten. When
thoroughly mixed, add raisins; cover and let rise over night;
in the morning form in large cakes or biscuits, place in pans
one inch apart, let rise, brush over with egg and bake 20 min-
utes. When cool, make cross with frosting on each cake.
(Mrs. Wm. H. Latshaw)
PLAIN MUFFINS
1 tablespoon butter 1 cup sweet milk
1 tablespoon sugar 2 cups flour, sifted
1 egg I ' 2 teaspoons baking powder
pinch salt
Bake in gem pans in moderate oven. Makes 1 dozen.
PARKER HOUSE ROLLS
1 pint flour (sifted twice) ^4 cake yeast
1 small pint cornmeal (scald- 1 even teaspoon sugar
ed in hard boiling water) 1 even tablespoon lard
i/^ pint cold boiled milk salt
Mix flour and lard together. Make hole in center and add
the cornmeal. Make hole in center of cornmeal and pour in
milk, yeast and sugar. Let stand over night without mixing.
In morning knead and leit rise 3 hours.
Work into rolls, making 3 dozen. Let rise again until
about 3 times their size, and bake in hot oven 20 minutes.
(Miss Bissell)
BLUEBERRY MUFFINS
1 tablespoon butter or Crisco2 cups flour
1 egg 2 tsp Royal baking powder
Yi cup sugar 1 cup berries
Yi cup milk
(Mrs. H. A. Ross)
RICE CAKES
1 cup cold "boiled rice 1 scant tablespoon flour
3 or 4 egg whites Season with salt
Beat whites until very stiff; fold in the flour and rice. Bake
on a soapstone griddle. Serve with butter, sugar and cinna-
mon (Mrs. Wm. Watson Smith)
Instead of having hot cakes for breakfast, serve them
as a luncheon dessert.
MUFFINS
Take out one-fiftli of douLili ulicn mouldint!, the loaves
and add 1 tablespoon Crisco and put it into ticm pans. Let it
rise and bake when light enough.
(Mrs. P. J. Eaton)
RICE MUFFINS
234 cups flour 5 teaspoons baking powder
^ cup hot cooked rice 2 teaspoons sugar
1 cup milk 2 tablespoons melted butter
1 egg Yi teaspoon salt
Mix and sift dry ingredients; add Yi the milk and the egg
well beaten. The remainder of the milk mix with the rice;
beat well and add melted lintter. liake in gem pans.
(Mrs. P. J. Eaton)
Other cooked cereals or mashed potatoes may be used in
this recipe. If the dough is too soft, add a little more flour;
if too thick, a little more liquid.
CORN DODGERS
2 cups cornmeal flinch salt
1 pint cold water 2 tsp. Royal baking powder
Bake on griddle. Tliese are excellent served with fish.
(Mrs. S. R. Gallagher)
RICE FLOUR MUFFINS
1 pint rice flour 3 teaspoons baking powder
3 tablespoons lard 1 teaspoon salt
2 tablespoons sugai 2 eggs
Milk to make a moderately stiff batter.
(Mrs. James R. Mactarlane)
"GO BACK TO THE SIMPLE LIFE."
Be contented with simple food, simple pleasures,
simple clothes. Work hard, pray hard, play hard. Work,
eat, recreate, sleep. Do it all courageously. We have a
victory to win.
"Buy less; cook np more than necessary; serve smaller
portions."
"Use local and seasonable supplies.''
"Preach and practice the 'gospel of the clean plate.' "
"Do not limit the plain food of growing children."
21
Griddle Cakes and Waffles
CORN GRIDDLE CAKES
1 CUD flour \y2 cups milk, or enough to
1 cup cornmeal make right thickness
1 egg Pinch salt
hutter size of a walnut A little sugar if desired
2 heaping tsps baking powder
Melt butter; mix all ingredients but the last. Stir to-
gether till smooth and proper thickness. Add baking ijowder
just before baking.
BUCKWHEAT CAKES
2 cups buckwheat flour 1 tablespoon inolasses
lA cup flour 1 scant teaspoon soda
1 pint warm water 1 yeast cake
14 teaspoon salt
Mix all ingredients except soda, adding the yeast last.
Beat well. Let rise over night; just before baking add soda
dissolved in a little hot water. Do not beat after adding soda,
but carefully stir. Bake on hot greased griddle. The left over
batter can be used again by adding same amount of ingredients
except yeast. Only add fresh yeast when latter becomes flat.
CORN CAKES
1 cup cornmeal (yellow and 1 teaspoon salt
white) Ij/ cups boiling water
1 tablespoon sugar 1 egg, beaten
1 tablespoon butter 1 teaspoon baking powder
Mix ingredients; add l)aking powder just before baking
on hot griddle.
(Mrs. Benjamin McKeen)
BARLEY WAFFLES
1 ■ cup milk . 14 teaspoon salt
2 eggs 3 teaspoons baking powder
3 tablespoons butter substitute2 cups barley flour
Beat eggs and mix with other ingredients. Bake on hot
wafifle iron.
"KEEP A BUTTER CUP."
Save the small amounts of butter left on plates.
Scrape it into a cup kept for that purpose. Use it for
"special" cooking.
24
OATMEAL GRIDDLE CAKES
1 cup milk Yi cup flour
1 egg Va, teaspoon salt
1 talilespoon vegetable oil 4 level teaspoons l)aking
1 Vz cups cooked oatmeal powder
Combine milk, beaten egg, and fat, and beat into tbe
cooked oatmeal: add flour, salt, and baking powder, which
have been sifted together, and bake on a hot griddle. Other
cooked cereals or mashed potatoes may be used instead of
oatmeal.
DELICIOUS CORN CAKES
IK' pints sour or buttermilk 1 teaspoon salt
2 eggs beaten separately 1 teaspoon soda
1 ta])lespoon sugar Enough cornmeal to make
2 tbsp. melted nut margarine thin batter, no flour
Before putting in eggs add the melted margarine and soda
mixed in a very little hot water; throughout the mixing beat
thoroughly; use more fat than usual in frying.
(Mrs. Wm. M. Hall)
CORN MEAL WAFFLES
1 cup cornmeal 2 tablespoons fat, melted
1 cup flour 2 eggs
2 teaspoons baking powder 1 scant cup milk
K teaspoon salt
Beat eggs separately and add yglks to flour, corn meal,
baking powder, salt, and milk, into which' the melted fat is
poured
l-'oid in whites last and bake.
This quan'tity makes about 16 walTles.
(Mrs. W. II. R. Hilliard)
To avoid smoke when baking cakes, do not use fats for
greasing. Rub raw potato on the griddle each time before
frying cakes
VARYING THE BREAKFAST CEREAL
When cooking the cereal, make double the amount needed,
pouring the extra amount into a square pan; let cool, as when
l)reparing cornmeal mush, cut in slices and fry for breakfasv
the next day.
.Add a cupful of chopped dates or figs to oatmeal al)out 1.^
minutes before taking from the fire
Add heaping tablespoon chojiped salted peanuts to cream
of wheat just before serving.
Pinion nuts also are delicious used in this way.
25
Soups
VEGETABLE SOUP WITHOUT MEAT
14 cup onions
14 cup celery
Yi cup carrots
Yz cup white turnips
Yz cup leeks
Yi cup cabbage
Ya, cup barley soaked in water.
Cut vegetables into small pieces and mix them.
Fry in four tablespoons of oil until a light brown,
stirring constantly. Then add lYz quarts of hot
water and the soaked barley. Cook slowly for 4
hours. Serve very hot.
MRS. HERBERT C. HOOVER.
MUSHROOM SOUP
1 pint fresh mushoonis 1 tablespoon butter
1 i)int cream 1 tablespoon flour
Wash mushrooms and take off skins; cover with cold
water; add a little salt and boil until soft; mash hard through
collander and add liquid in which mushrooms were bo/ied.
Boil butter and flour and add pint of cream slowly. I'ut alto-
gether in double boiler.
(Mrs, Geo. Irwin lloldship)
CARROT SOUP
1 cup cooked carrots, run Y^ teaspoon butter
through ricer or grated 1^ pint milk
fresh carrots V2 teaspoon cornstarch
Melt butter and mix in the corn starch, add carrots, then
milk. A little stock may be added. Cook in double boiler.
Spinach may be substituted for carrots.
FRENCH VEGETABLE SOUP
2 ounces of parsnip.s 1 ounce leaks
Zy2 ounces of potatoes 1 small tomato
1 ounce peas (with shells) 1 small carrot (K' oz.)
1 ounce string beans
Put vegetables in four quarts of water, reduce to half the
cuantity. boiling gently for six hours. Strain and serve hot.
(Miss Rachel C. Aiken)
27
CREAM OF LIMA BEAN
1 cup dried beans 1 cup milk
3 pints cold water 2 tablespoons flour
2 onions Salt to taste
2 carrots (cut fine)
Soak beans over night, drain and add cold water. Cook
beans, vater, onions and carrots together, strain and rub
tlirough a sieve. Stir milk, flour and salt into the boiling soup.
^Irs. A. K. Grubbs)
SPINACH SOUP
^ peck spinach 5/2 teaspoon salt
1 qt. milk ^ teaspoon paprika
1 heaping teaspoon flour Butter size of walnu)
Boil the spinach, wash through a sieve. Add this to the
sauce made of the other ingredients.
Mrs, T. W. Friend
Use the water in which vegetables have been boiled
in your soup stock.
ASPARAGUS SOUP
Liquid from 1 can asparagus 1 pint top milk
5^ cup mashed potatoes 1 tablespoon whipped cream
1 . tsp. olive oil, or butter Dash of paprika
With the liquid front the can of asparagus, mix mashed
potatoes for thickening. Add the olive oil (or butter) and
milk. Before serving add a tablespoon of whipped cream
and a dash of paprika pepper to each portion.
(Mrs. Guy Stewart McCabe)
STRING BEAN SOUP
Use either one can or one good size quart of fresh string
beans and make the sauce as spinach soup.
(Mrs. T. W. Friend)
ONION AND CHEESE SOUP
2 tbsp. butter substitute 1 cup milk
2 tbsp. flour y2 cup grated cheese
2 cups water 5 onions
Melt butter substitute, add flour and water in which the
onions have been cooked. Stir until it boils. Add milk, and
just before serving stir in cheese. Season to taste with salt
and cayenne pepper and serve very hot.
(Mrs. Joseph Burt)
28
CREAM OF VEGETABLE SOUP
1 ((iiart milk (skim milk mayl teaspoon salt
be used) 2 cups left-over vegetables
2V^ tablespoons tlour or corn- warmed in a small quantity
starch of water then pressed through
2 tablespoons Initter sulistitute. a sieve. Spinach, peas,
margarine, or other fat beans, potatoesj celery, oys-
ter plant, or asparagus make
good soups
Stir flour into melted fat and mix with the cold milk.
Add the cooked vegetables and stir over the fire until thickened.
If soup is too thick, add a little water or milk.
TOMATO BOUILLON WITH OYSTERS
1 can tomatoes 6 cloves
V/i quarts bouillon 1/2 teaspoon celery salt
1 'tbsp. chopped onions J^ teaspoon pepper corn
Yz bay leaf 1 pt. oysters
Mix all ingredients except oysters, and boil 20 minutes.
Strain, cool and clear, add par-boiled oysters and serve at once.
(Mrs. Frederic I. Merrick)
OX TAIL SOUP
2 ox tails 6 carrots
^ cup barley J^ teaspoon alspice
4 large onions Salt and pepper
Wash Ox Tail — Cover with 3 quarts cold water and boil
gently one and one-half hours with salt to taste. Wash the
barley and boil one hour with ox tails. Have ready the onions
and carrots chopped fine and boil all together until the vege-
tables and barley are cooked. Half an hour before removing
from the fire add the pepper and alspice to taste.
SUGGESTION— GARNISHED OX TAIL
2 ox tails 3 carrots
By removing the ox tail from which ithe soup has been
cooked, before it is cooked to shreads, a very attractive and
nourishing meal can be made. Slice or cut the carrots in
long strips. Boil with salt. Have ready at the time of serv-
ing and arrange around the joints of the ox tail on platter
with watercress and parsley. If gravy is desired, which
adds very much, take a cup and a half of stock before the
vegetables are put in, straining out the barley. Thicken with
browned flour or add a teaspoon or two of kitchen bouquet
to give a rich brown color. Pour gravy over the joints of
meat and serve very hot.
(Mrs. John .A. MurtlancH
In place of white flour use cornstarch for thickening
soups, gravies and sauces. Use half the amount.
29
QUICK BOUILLON
Drain the liquor from a can of peas, add to it one cup
of milk, one cup of boiling water in wliich one beef cube
has been dissolved, add pinch of salt, paprika, a little butter
and teaspoon of cornstarch. Boil all one minute and serve in
cups.
LOBSTER BISQUE
1 can lobster ] tablespoon butter
2 cups milk J/^ cup fine cracker crumbs
3 pts. boiling water
Chop the lobster a little, put boiling water, salt, pepper
and lobster in sauce pan, and cook gently 40 minutes. Strain
through colander. Have ready scalding niillc and the bread
crumbs and serve
PEA SOUP
Creamed Pea Soup can be made from pea pods boiled and
strained. To this add white sauce.
POTATO SOUP
3 pints water 1 bunch celery greens
4 potatoes 1 tablespoon butter
1 bay leaf ;!> cup sweet cream
1 slice of onion
Boil potatoes in water with bay leaf, slice of onion and
celery greens. When potatoes are soft mash throtigh a col-
ander, season with pepper, salt, butter and cream. Cut bread
in small squares, fry in butter and drop 5 or 8 in soup plate
before serving.
(Mrs. H. A. Ross)
KIDNEY BEAN SOUP
1 cup red beans 1 teaspoon flour
1 quart water Pinch mustard
1/2 onion Lemon juice
1 teaspoon butter substitute V2 glass claret or
Slices hard boiled egg 1 tsp. Worcestershire sauce
Pick and soak beans over night. Drain and measure, using
one cup of beans to above ingredients. Simmer beans and
onion in water slowly until soft. Rub through sieve, return
to fire, season with salt. Stir in butter and flour. Boil again
for a few minutes. Add to this mustard, lemon juice, claret
and slices of egg.
Use milk to make the left-overs into satisfying and
nourishing soups.
30
PEA SOUP
3 cups of split peas (yellow) Ham or bacon ends
3 leeks or onions Salt and pepper
Do not throw away the ends of bacon or the ends of ham,
both make very wholesome pea soup. Bones of beef, poultrv
of lami) may also l)e added. After washing a medium sized
bowl full of bacon ends or ham ends place in a large pan and
cover with water. Add peas and onions or leeks. Boil until
.'•oft and strain. Season before serving.'
(Mrs. John .A. Murtland'
MARROW BALLS
1 cup marrow 1 cup bread crumbs
1 egg 3 tablespoons hot water
Pepper and salt to taste
Render tlie marrow, then mix bread crumbs, add egg well
beaten form into balls and drop in boiling soup.
(Mrs. H. A. Ross)
CORN CHOWDER
1 tablespoon drippings or vege- 1 cup corn (fresh or canned)
table oil 3 cups milk
1 onion sliced V2 teaspoon salt
2 cups cooked potato diced '4 teaspoon pepper
Brown the sliced onion and i)otato in the fat; add corn,
milk and seasoning. Do not cook too much, merely heat;
chowder should be served hot.
3.
Fish
SHAD ROE CROQUETTES
2 shad roes 1 large tablespoon fat
Yi pint cream 2 large tablespoons flour
Yolks of 2 eggs 1 tablespoon chopped parsley
y^ grated nutmeg Salt, cayenne and black
1 teaspoon lemon juice pepper
Wash shad roes, put in a saucepan of boiling water, add
salt, cover and simmer slowly 15 minutes. Take out, remove
the skin and mash. Put cream on to boil. Rub butter and
flour together, add to boiling cream and stir mitil very thick.
Add yoke of eggs. Take from the fire and add all other in-
gredients. Mix well and turn out on a dish to cool.
When cold form into croquettes, dip in egg and bread
crumbs and fry in deep fat. Serve with Hollandaise sauce.
(Mrs. J. J. Miller)
HALIBUT CUTLETS
1 lb. boiled halibut 1 teaspoonful salt
1 cup creamed butter Dash of cayenne
4 to 6 teaspoonfuls cream
Put boiled halibut through chopper or pick in fine pieces.
Work in the creamed butter and other ingredients. Shape into
cutlets and fry in deep fat.
FISH CHOWDER
Canned salmon or fresh fish Bread crumbs
Onions Butter
Potatoes Pinch of salt
1^ cups milk
Brown several slices of onions in a casserole. Place a
layer of potatoes partly cooked, sliced as for escallopes, over
the onions. On this place a layer of canned salmon or fresh
fish. Dots of butter should be used, little salt, as the
salmon if used is already salted. Repeat until dish is full.
Cover with bread crumbs. Put over all, one and one-half cups
milk. Cook until potatoes can be pierced with a fork and top
nicely browned. (Mrs. Thos. R. Robinson)
CODFISH BALLS WITH RICE
1 Va cups codfish 1 tablespoon vegetable fat
1 cup hot mashed potatoes 1 well beaten egg
1 cup hot boiled rice 3 teaspoons milk
Mix together and make into balls. Fry in vegetable oil.
Serve hot.
The Big Four, a railroad |)hrase, now applies to the
Food Administration — save Wheat, Meat. Fat, Sugar.
34
BAKED FISH
Any large tish over tliree ))ouiuls. Clean and dry fish,
rub with salt and flour; stuff with bread crumbs dressing, sea-
soned with butter, salt, pepper and chopped pickle. Sew up
opening and bake slowly, about one hour. Serve with IIol-
landaise or any yellow sauce.
RICE CODFISH PUDDING
2 cups boiled rice Salt and ])epper
IK' cups boiled and shredded l]/> cups milk
codfish 2 tablespoons butter
Grated cheese
Stir in grated cheese and bake in baking dish thirty
minutes.
(Mrs. P. J. Eaton)
GARNISH FOR FISH
Slice cucumbers lengthwise rather than across, dip m
]'"rench dressing and powder with chopped parsley.
(Sweden)
BAKED SALMON
Put some fat in ])ottom of baking dish, add a layer of
raw sliced onions. Fill the dish vvith alternate layers of raw
potatoes and canned salmon ending with potatoes. Pour over
all a cup and a half of milk with a little flour for thickening,
also butter, salt and pepper. Bake half hour.
(Mrs. W. H. Siviter)
FISH SOUFFLE
2 eggs 1 cup milk
2 tablespoons nut margarine 2 teaspoons chopped parsley
2 tablespoons flour 1 cup shredded fish
1/2 teaspoon salt
Make white sauce of margarine, flour, salt and milk; add
fish, parsley and eggs beaten separately. Bake in ramikins
until puffed and brown, about 20 minutes. Ramikin dishes
should be placed in hot water.
To the water in which fish is boiled add one-half lemon or
a little vinegar.
(Mrs. C. R. Peddle)
CODFISH BALLS
1 cup codfish boiled and 1 egg
shredded 1 rounded tablespoon butter
A little more than one cup Pepper and salt
potatoes
Mix all while hot. Drop from spoon into deep fat.
(Mrs. A. G. Mitchell)
35
CREAMED SHAD ROE
1 pair shad roe 1 saltspoonful cayenne
1 tablespoon butter ^^ pint cream
1 tablespoon flour Juice of ^ lemon
1 teaspoon salt 3 hard boiled eggs
Have shad roe parboiled, blanched, skinned and crumbled.
Cream butter and flour together, put in chafingdish, when
smooth, add cream, salt and cayenne. When a little thick
add roe and lemon juice. Cook until it bubbles; add chopped
whites of three hard-boiled eggs. Have yolks grated and
sprinkle over the top.
CORN MEAL FISH CAKES
2 level cups of cornmeal mush 1 level teaspoon salt
2 level cups shredded fish 1 level teaspoon baking powder
1 egg, well beaten
Mix shredded fish (cold cooked fresh cod or halibut are ex-
cellent) with cornmeal mush; add egg well beaten, and baking
powder. Drop by spoonsful into hot fat, on paper.
li using salt fish, pick it over and soak two or three hours
to remove salt, omitting salt from recipe.
CLAM FRITTERS
iVs cups flour
2 teaspoons baking powder
Salt and pepper
Clean clams, drain and chop. Beat eggs until light, add milk
and flour which has been mixed and sifted with baking powder.
Season lightly with salt and pepper. Drop by teaspoonful and
fry in deep fat. (Mrs. Walter C. Carroll)
FISH PUDDING
1 box salmon, or 1 to 2 lbs. Little chopped parsley, or
fresh fish celery
2 eggs 1 teaspoon lemon juice
^ cup cold milk ^ cup cracker crumbs
1 scant tablespoon baking
powder
Steam in individual molds 40 minutes. Keep liquor from can
to make white sauce — with 1 cup milk add little lemon juice after
cooking.
"PLAN MEALS AND DO YOUR ORDERING
AHEAD OF TIME."
This helps your butcher, your baker and your grocery-
man to have the right amount of material on hand. You
avoid waste at home.
1
pint clams
2
2
eggs
cups milk
LUNCHEON SARDINE DISH
1 box sardines Sweitzer cheese
Bread toasted on one side
On the untoasted side of bread, spread the oil from the box
of sardines. Place sardines on this side, and put under broiler
until toast is brown.
Serve with Sweitzer cheese — and jjarsley as a garnish.
(Mrs. Guy Stewart McCabe)
ESCALLOPED OYSTERS
.As a change for sea.'^.onir.g in e.'-xalloped oysters, add a little
mace, and jiour o\er the top either a glass of sherry or Mader.a
wine. ( Mrs. Matjaw. Meadville. Penna.)
PLANKED SHAD WITH CREAMED ROE
Steam and split a roe shad. Put skin-side down on an oak
plank 1 inch thick, sprinkle with salt and pepper and brush over
with melted butter. Piake 25 minutes in a hot oven.
Parboil roe in salted water (to which lemon juice has been
added) for 20 minutes. Remove outsides membranes and mash.
Melt 3 tablespoons of butter, add one teaspoon of linely chopped
shallot and cook 5 minutes, add roe sprinkle with 1 tablespoon of
flour, and pour on gradually Vs cup of cream. Cook slowly 5
minutes, add yolks of 2 eggs, season highly with salt, pepper and
lemon juice. Remove shad from the oven, spread thin ])art with
roe mi.xture and cover with buttered crumbs. Garnish with
mashed potatoes forced through a pastry bag and tube. Brush
over with white of egg and return to oven to brown potato and
crumbs.
Garnish with tomato cucumber, parsley and lemon.
(Mrs. Frederic Merrick)
CRAB CROQUETTES
4 cujjs boiled crab meat Cayenne pepper, salt
1 cup rich milk 1 teaspoon cornstarch
2 eggs Cracker dust
2 teaspoons Worcestershire
sauce
Put milk in double lujiler, add corn starch and cook till thicK,
add crab meat and seasoning, mould in balls dip in egg, roll in
cracker dust and fry.
LUNCHEON FISH DISH
1 lb. halibut, white fish or 4 hard boiled eggs — cut in
canned tuna fish, boiled eighths
with a little chopped Teaspoon salt
onion and salt Vj teaspoon paprika
2 cups thick cream sauce 1 teaspoon finely chopped
I)arsley
Put lish and eggs with cream sauce in chafing dish, heat to
rcalding point. Serve on slices of toast or toasted corn muffin^.
Garnish with asparagus tips. (H. M. Dermitt)
37
Eggs
EGGS AND CHEESE IN RAMIKINS
Put in ramikin grated cheese on bottom, drop in egg (not
beaten), pinch of salt, then layer of cheese. Sprinkle bread or
cracker crumbs on top and a little butter. Bake until egg is
cooked.
HOMINY GRITS AND SCRAMBLED EGGS
2 cups cold boiled hominy V2 cup milk
4 eggs Pinch salt
Mix and scramble in frying pan.
(Mrs. J. M. Thorn and Mrs. Little)
EGG TIMBALES
3 well beaten eggs Salt and pepper
Y4 cup milk A little grated onion
1 teaspoon chopped parsley
Bake 45 minutes in well buttered custard cups set in pan of
hot water; when done, turn out on a chop-plate with cream
sauce poured over and garnish with parsley.
EGG CROQUETTES
3 hard boiled eggs, chopped 1 tablespoon flour, milk
1 teaspoon butter A little chopped parsley
For sauce, blend butter and flour with milk" and a little
chopped parsley ; add chopped eggs ; shape and set on ice for
several hour^. Roll in egg and bread crumbs and fry in deep
fat (Crisco). Makes only 4 or 5. (Mrs. M. E." Lee)
EGG SOUFFLE
5 eggs Pinch salt and pepper
Yz cup cream
Beat yolks and whites separately, add cream to yolks, then
whites. Grease molds well and set in cold water in pan in oven.
Bake about 5 minutes. Serve with tomato or cream sauce. Nice
for individual molds. (Mrs. C. A. Rook)
EGGS.
Use left-over egg yolks for scrambled eggs for
luncheon or breakfast ; add one whole egg and two tea-
spoons milk for each yolk.
Vegetables in small quantities left from dinner can
be added to an omelette for breakfast, or used as flavor-
ing for a meat sauce.
40
ITALIAN GNOCHI
2 cups milk 4 eggs
2 cups flour 1 tablespoon butter
Let milk boil with butter, put flour in when boiling and stir
until smooth; then take from the fire and put in the eggs,
j'olks and whites beaten separately. Take a spoonful of this at
a time and drop into boiling water: allow eacli to remain until
it rises to the top of the water; then place them in a baking
dish in which has been put a little white sauce; pour more over
the top, sprinkle a little Parmesan cheese on the top and
hake for \() or 15 minutes, and serve in baking dish.
(Mrs. Frederic I. Merrick)
BLOCKED EGGS
8 eggs Salt and pepper
1 cup sour cream Cream sauce
For eight people, beat up eight eggs in a l)owl, add Vi
cup cream just turned sour, and season well with salt and
pepper. Fill some little baking dishes and bake in a slow
oven, like souftles.
Make a cream sauce of milk and flour, add Vz cup sour
cream, tip the contents of the baking dishes into the sauce,
and serve at once. They will flatten to an inch thick.
EGG FOR AN INVALID
Make a iiest of the stiffly beaten white, of an egg, on a
.'square of toasted white or graham bread. Drop the yolk in
the nest, pour over it a tablespoon of rich cream and set for
3 minutes in a quick oven. (Mrs Frederic I. Merrick)
KIDNEY OMELET
2 lamb kidneys or two table- 6 eggs
spoon calves' kidneys Pepper and salt
Beat the eggs, adding seasoning. Cut the kidneys in very
small pieces, toss in hot dripping in a frjnng pan for several
minutes until quite cooked. In a second frying pan, put a
tablespoon of hot butter into which pour the beaten eggs.
Immediately put the ininced kidney over the eggs and as the
omelette begins to set, roll the edges until it just meets but
do not turn over. Have a garnished platter ready and serve
OMELET
4 eggs or more 1 pint white sauce
Beat whites and yolks of eggs separately. Stir yolks to
which a pinch of salt has been added into the hot wdiite sauce.
Fold whites in carefully. Cook in skillet on top of stove.
Put in oven a few minutes.
CHEESE OMELET
1 heaping talilespoon instan- J/^ teaspoon mustard
taneous tapioca 1 cup hot milk
V2 teaspoon salt IJ/2 tablespoons olive oil or other
% teaspoon pepper or paprika cooking oil
2 tablespoons grated cheese 2 eggs
Cook the tapioca, salt, pepper, cheese and mustard in
the hot milk for ten minutes, stirring frequently, then add
J/2 tablespoon of the oil and the yolks of the eggs beaten
until very light. Stir well, remove from the fire and fold
into the stiffly beaten whites of the eggs. I^it the remainder
of the oil into an omelet pan and when it bubbles pour in
the prepared eggs. Shake the pan gently so that the omelet
will not adhere to it and cook until it is a delicate brown
(-n the bottom, then stand the pan in the oven for a few
moments to cook the top. Score the center and fold over.
Salt increases the intensity of cold. Add a pinch of
salt when beating eggs.
42
Meats and Meat Substitutes
GARNISH FOR COLD LAMB
Tiny half tomatoes scooped and filled with cold green peas
and finely diced potatoes that have been marinated either with
cream or French dressing. (Savoy Hotel, London)
GARNISH FOR HAM
Cold boiled eggs. Remove yolks and fill with spinach
which has been rubbed through a colander and mixed with
whipped cream. (Savoy Hotel, London)
MOCK DUCK
Take large round steak, make poultry stuffing, spread on
steak roll and tie, roast from V^ to ^ hours.
(Mrs. A. M. Imbria)
"CHEAP CUTS" OF STEAK
r tablespoon butter (or substi- 2 cups cold water
tute) Onion
1 heaping tablespoon flour
Make a smooth gravy of these ingredients, put steak into
this, pour over it a little vinegar, sprinkle with salt and peppc.
Cut onion in small pieces, put around steak, cover, cook in
oven 1 hour.
LIBERTY MEAT
3 pints cooked cornmeal % cup peanut butter
1 cup chopped English wal- 3 tablespoons any good oil
nuts Season to taste
Mold and cut into slices when cold. Fry in verv little
fat. (Mrs. Robert Miller)
BEAN LOAF
2 cups, cold baked beans 2 teaspoons catsup
1 egg, beaten Salt and pepper
1 cup bread crumbs V2. red pepper, chopped
1 teaspoon minced onion
Combine ingredients and shape into a loaf. Bake ^/^ hour.
Serve with strips of boiled bacon on top. ( L. B. M.)
"LEARN TO USE THE VEGETABLE OILS."
Use corn oil, cottonseed oil, peanut oil and olive oil
for cooking and frying as well as in salad dressings.
44
BRAZILIAN TURKEY
1 lb. dry war bread 6 tablespoons olive oil or sub-
2 cups coarsely chopped cream stitute
nuts 1 teaspoon sage
1 large onion chopped fine 4 eggs
Salt and pepper
Moisten bread in milk, add nuts, onion, oil, sage and
seasoning. Mix thoroughly, add 4 well beaten eggs and bake
in well oiled dish for 2 hours. Garnish with parsley and serve
This is delicious served cold. (Miss Margaretta Dihni)
HOMINY AND CHIPPED BEEF
5 cups cooked hominy 2 cups milk
4 potatoes 2 tablespoons vegetable fat
2 cups cooked carrots 2 tablespoons flour or corn-
1 . teaspoon salt starch
%. lb. dried beef
Melt the fat, add the flour, then the cold milk and stir
until it thickens. Cut the potatoes and carrots in dice, mix
all the materials in a baking dish, and bake for one hour.
CAMOUFLAGE ROAST
2 cups bread crumbs 1 small grated onion
1 cup peanuts (ground orl teaspoon butter substitute
pounded fine) 1 egg
Juice of half a lemon 1 cup milk
A pinch of mace 1 teaspoon flour or cornstarch
Stir flour into melted butter substitute, add milk and onion,
and bring to a boil; add nuts and bread crumbs; remove from
fire; add lemon juice, egg and mace. Bake in a buttered
pudding dish till brown and serve with tomato sauce.
CREAMED HAM
3 tablespoons butter 1 gill cream
3 tablespoons grated cheese Salt and Cayenne
3 tablespoons grated ham
Mix butter and cheese, let it melt, add ham, cream, salt
and pepper.
"MAKE THE NEW FOODS APPETIZING
AND ATTRACTIVE."
By means of garnishes, sauces and judicious seasoning
and flavoring, the housewife can make her family vote
themselves in favor of the new foods. Conversion in
this case is patriotism.
ROYAL ESCALLOP
1 cup boiled ham, chopped 1 tablespoon butter
6 hard Ijoiled e.s>gs. chop])ed 1 taldespoon flour
1 pint milk
Make ot these a white sauce. Season with paprika, mix
yll together, place cracker crumbs on top, and bake one-half
hou;. (Mrs. Wesley G. Carrj
ONION SOUP AU GRATIN
In Casserole.
1 qt. stock seasoned with salt 1 full tablespoon Hour
and pepper Parmesan cheese
1 tablespoon butter Toasted bread
3 onions, sliced thin
Frv onions in the butter, add flour and stock and cook
on stove for V2 hour or more. Sprinkle bottom of casserole
with Parmesan cheese, pour in stock. Sprinkle more cheese,
then place enough pieces of bread, thoroughly toasted or
browned in oven, to cover stock. Sprinkle more cheese on
toast and place casserole in oven for V2 hour or more.
(Mrs. Wesley G. Carr)
BEEF CROQUETTES
1 lb. beef, boiled well (minced) 1 tablespoon parsley (powdered
1 cup (coffee cup size) cold or minced)
beef Dash Cayenne pepper
2 slices onion
Let 1 pint milk, or cream, come to boiling point, then
add a tablespoon of cold butter, then the above mixture.
Beat up two eggs and mix with large tablespoon of starch
(or flour) and add to the rest. Cook it all, stirring with care
until proper consistency. Remove from fire, spread on platter
to cool: then miake into croquettes — roll in bread crumbs and
try in wire basket — in hot fat.
This amount makes 12 croquettes.
(Miss Bertha Young)
HAM MOUSSE
2 cups cooked ham chopped V2 cup Aspic jelly, or 1 tea-
fine spoon gelatine dissolved in
1 teaspoon mustard V2 cup hot water
^ teaspoon onion juice V2 cup whipped cream
Dash red pepper
Put on ice for 2 hours, serve cold.
(Mrs. W\ C. Carroll)
CORNMEAL AND MEAT
Cornmeal is good combined with meats. Such a dish is
a meal in itself. Trj^ this one.
TAMALE PIE
2 cups cornineal 1 onion
6 cups boiling water 2 cups tomatoes
1 tablespoon fat 1 pound hamburger steak
Make a mush by stirring the corn meal and 1% teaspoons
salt into boiling water. Cook 4t minutes. P.rown onion in
fat. add hamburger and stir until red color disappears. Add
salt, penper, and tomato. .A sweet pepper is an addition.
Crease baking dish, put in layer of cornmeal nuish, add sea-
';oned meat, and cover witli mush. I'ake one-half hour. Serves
.six. (Original)
YORKSHIRE PUDDING
1 pt. milk 2 cups Hour
4 eggs, beaten separately 1 teaspoon salt
Note. — Be careful not to have the batter too stiff.
34 of an hour before the roast of beef is done drain the
*at out of the pan, leaving just enough to keep the batter from
sticking. Bake ^ of an hour. This should be a golden brown.
(Mrs. A. G. Mitchell)
ITALIAN SPAGHETTI
1 Ih. Hamburg steak 1 good-sized onion
1 can tomatoes
Jioil together slowly al)out three hours.
1 lb. spaghetti 3 tablespoons olive oil
Boil spaghetti in salt water. Put olive oil into meat, etc.
Add spaghetti. C"ook a minute or two. Serve with grated
cheese.
BEEF OLIVES
Have a round steak cut very thin, cut into pieces 6 or 8
inches square.
Make a poultry l)read stuffing, put a tablespoonful on eacli
piece of meat, roll and tie with strong thread.
Fry bacon in a skillet, add in meat, and fry I^rown. Place
meat in sauce pan. Make enough gravy in the skillet to cover
meat. Pour gravy over meat and cook slowly for 2 hours.
A good way to use tough meat. (Mrs. S. .A. Brubaker)
MOCK SAUSAGE
Soak one cup lima beans over niglit, boil until very soft,
drain and mash, season with salt, pepper and a half a tea-
spoonful each of powdered sage, thyme and sweet marjoram:
make into rolls ^about the size of a finger; roll in flour and
frv a golden brown in corn or other vegetable oil.
HOMINY AND TOMATO
2 cups lye hominy or coarse 2 tablespoon? Hour
cracked hominy, boiled V2 teaspoon f.alt
1 cup canned tomatoes Few grains pepper
2 tablespoons fat Dry bread crumbs
Meat fat in a saucepan, .stir in the flour, and then the to-
mato, strained, salt and pepper. Combine with the hominy,
pour into a buttered baking disli, cover with bread crumbs
mixed with a little melted butter, and bake 30 minutes in
a moderate oven. A tablespoon of scraped onion may be
added if desired. Enough for six small servings.
(Good Housekeeping)
TOMATO CAKES
4 eggs about Z cups cracker
2 cups canned tomatoes crumbs
3 talilespoons shortening ^ teaspoon pepper
2 teaspoons salt
Beat eggs light, add tomatoes and shortening melted, pep-
per and salt. Stir in cracker crumbs to make it stiff enough
to drop liy the tablespoon on a hot griddle. Brown on both
sides and serve at once. (Mrs. Edward J. House)
GREEN PEA LOAF
1% cups cooked peas rubbedl egg, slightly l)eaten
through a sieve 1 slice chopped onion
1 1/2 cups bread crumbs Salt and pepper to taste
1 V2 cups milk
Scald the milk, add the onion, bread crumbs, peas and
egg. Season to taste. Bake in a l)uttered baking dish or
timbale molds in a moderate oven until brown — about 20 min-
utes. Beans, mashed carrots, fish or corn may be used in-
stead of peas.
BEAN OR PEA LOAF
■34 cup dried beans or peas 1 egg
1-!?^ cups milk ^ teaspoon salt
1 chopped onion 14 teaspoon pepTre"r
iy2 cups stale bread crumbs
Soak dried beans or peas over night; in the morning sim-
mer until tender in the water in which they have been soiaked,
letting the water evaporate at the end of cooking, since, if
ihrown away you will lose so)me of the' valuable mineral mat-
ter in the vegetable. Rub cooked beans through sieve. Scaid
milk and add finely chopped onion, bread crumbs, strained
beans and egg. Season to taste. Fill greased baking dish two-
thirds full or use individual molds. Bake in moderate oven
until firm to touch (2!) minutes). Serve with pimento or to-
mato sauce.
48
NUT SCRAPPLE
2 quarts boiling water 1 tablespoon salt
2 cups cornmeal 2 cups nut meats
1 cup hominy grits
Cook cornineal and homin\' together in water for 20 min-
utes. Add salt and cook until all water has absorbed. Add
chopped nuts, and pour into greased bread pan. When cool,
cut in slices and fry in vegetable oil. Serve either with or
without syrup.
MOCK TERRAPIN
1 teaspoon mustard lUitter size of an egg ■
Dash cayenne Cup water
3 hard boiled eggs, chopped
Season and fry brown, calves liver. When cooked hash
fine and dust thick with flour.
Cook a little then add liver and cook a few minutes longer.
(Mrs. C. A. Cook)
SHEPHERD'S PIE
2 cups cold meat 1 large onion
4 medium sized potatoes Pepper and salt
Cut cold meat into small pieces. Place in dish with minced
onion, seasoning to taste and barely covering with water.
Cover and simmer on top of range for an hour. The addition
of gravy left from a previous meal adds to the flavor, but a
little flour thickening answers the same purpose. Twenty
minutes before serving press the boiled potatoes through a
ricer onto the meat and brown in the oven. Serve w-ith pickles
or tomato catsup.
MINCED LIVER WITH TOAST
2 lbs. beef liver I'epper and salt
I oz. butter Toast
Boil the liver for half an hour with salt. When done re-
move skin. Chop very fine. Put in frying pan and cover
with water. Simmer gently for fifteen minutes, thicken slightly
with flour, adding butter and seasoning. Serve on hot platter,
garnished with parsley and triangles of toast.
SPANISH RICE
1 onion ':; cup rice
1 pepper (mix until well J4 Ih- cheese
heated over fire) 1 cup solid tomatoes
1 tablespoon fat 1 teaspoon salt
Boil the rice, mix with tomatoes and salt, then add the
onions, pepper and fat. Bake 20 minutes, grating cheese on
top.
49
WAR MEAT SUBSTITUTE
1 cup lentils 1 ba}' leaf
1 cup rice V2 tablespoon curry powder
1 can tomatoes 1 tablespoon fat
1 large onion Salt and iieiiper
Soak lentils over night. Change the water and boil
until soft. Cook rice well. Boil tomato, bay leaf, and onion
until reduced one-half. Strain, add fat and curry powder, salt
and pepper. Put lentils and rice in dish and mix with sauce.
Serve very hot. (Mrs. J. J. Miller)
MEAT LOAF
1 lb. chopped meat (any cheap 1 cup thick white sauce
cut) Salt and pepper
2 cups soft bread crumbs (or
less of dry ones)
Mix ingredients thoroughly. Form into loaf. Bake ii
moderate oven 2 hours. If you use left-over meat bake onl;
45 minutes.
FOR SAUCE
1 cup milk or stock 2 tablespoons drippings
3V2 tablespoons flour ^ teaspoon salt
SCALLOPED BEEF OR LAMB
1 teaspoon browned butter
Cut cold meat in small pieces, put in baking pan. Make
sauce from bones and gravy, add chopped parsley and 1 table-
spoon Worcestershire sauce. Mix some bread crumbs with browned
butter and sprinkle on top and bake.
CROQUETTES WITHOUT EGGS
1 cup finely cut meat or fish 2 teaspoons onion juice
1 cup scalded milk V2 teaspoon salt
1 tablespoon butter substitute yi teaspoon celery salt
2 teaspoons flour (heaping) ^4 teaspoon pepper
Cream flour and butter. Stir in milk, add seasoning and
meat. Cook until thick. Set away in flat dish at least two
hours. When firm form into croquettes. Roll in yolk of egg,
then in bread crumbs. Fry in deep fat.
50
"LALLA ROOKH"
A baked dish for luncheon or dinner in which may be
used various left-overs to great advantage The blending of
several flavors improves the taste.
Butter a casserole or any baking dish, sprinkle into it a
layer of any finely minced pieces of beef, lamb or fish, season
well with salt and pepper, a dash of poultry seasoning, or a
slice of onion and parsley as preferred. Over this pour a few
spoonsful of gravy or stock and a little grated cheese, or better
still, macaroni cooked with cheese, or in war times, use rice
cooked with cheese. Then a layer of tomatoes, over which
pour more gravy or stock, topping with a layer of dry crumbs,
dotted over with butter or fat. and bake thoroughly until all
is bubbling and the top is nicely browned. Serve in the dish
in which it is cooked.
This can also be baked in ramikins and can be varied by
the use of different condiments to suit any taste.
(Mrs. A. M. Kingsbury)
CORN BEEF HASH
1 pint cooked^ chopped meat 4 tablespoons butter
^ pint cooked chopped po- 2 tablespoons chopped onions
tatoes
Turn hash and i)otatoes into I)Uttcr and onions and mix
thoroughly; season well. Add V2 cup water, cover and cook
slowly 1/2 hour in skillet or until brown crust has formed on
bottom. Loosen, turn over like an omelet on hot plate gar-
nished with parsley. (Mrs. Claude F. Pugh)
RICE AND BREAD, MEAT SUBSTITUTE
2 cups cooked rice 2 tablespoons white sauce
2 cups bread crumbs 1 cup chopped walnuts
2 eggs
Form into loaf, cover with bread crumbs and bake.
When ready to serve, insert well into center of loaf 2 hard-
boiled eggs, (these may be omitted)
(Mrs. T. D. Chantler)
DELICIOUS STUFFED PEPPERS
Cut tops off of green peppers. ])ar-boil until tender; fill
with chopped meat onions, tomatoes and cracker crumbs.
Sprinkle grated cheese over top and bake 20 minutes; have
hot salted water in the pan and baste while cooking.
Every particle of the pepper is eaten when cooked this
waj^ (Mrs. \Vm. H. Latshaw)
51
BAKED HAM IN MILK
vSlice of ham 1% inch, thick Brown sugar
Must&rd
Rub ham with dry mustard. Put in pan and sprinkle brown
sugar over meat. Fill pan with milk. Cook slowly 1% hours.
Serve without sauce. (Mrs. C. I. McKee)
PORK CROQUETTE
1 cup chopped roast pork 1 tablespoon mustard
Yz cup mashed potatoes Nutmeg, parsley, red and
1 tablespoon butter black pepper
Yz tablespoon onion juice
Mix with cream sauce and mold.
(Mrs. C. I. McKee)
ROLLED STEAK AND VEGETABLES
XYi lbs. lean round steak (1 slice) 1 cup peas
1 cup diced carrots 1 onion sliced and fried
1 cup diced turnips 1 can tomatoes
Lay meat fiat and cover Avith carrots, turnips, peas, and
onion. Roll and tie. Place in pan, cover with tomato, adding
enough water to make gravy. Bake one hour in a moderate
oven.
Have stews at least once a week. They can be made
appetizing and in varied ways. Select some particular
vegetable for the chief flavor, subordinating the others
to it. Thicken it one week with rice, the next with
barley, next with macaroni.
52
Vegetables
POTATOES
The free use of ]>otatoes in tlie diet will save bread and
thus save wheat.
SPINACH WITH MUSHROOMS
Cook spinach; chop very fine and season. Prepare the
mushrooms and cook until tender. Make a cream sauce. Place
the spinach in a baking dish with mushrooms and cream sauce
in the center. Sprinkle cracker crumbs over all.
I'ut in oven for a moment and serve liot.
POTATO CROQUETTES
2 cui)s cold potatoes Yolks of 2 eggs
1 talilespoon chopped parsley 1 teas])oon salt
1 teaspoon onion juice, if de-
sired
Unless cold mashed potatoes are used, 1 tables])oon butter
and 2 of cream.
To potatoes add yolks of eggs, butter and cream (if used)
and juice of an onion obtained b}' cutting the onion in halves
and pressing on grater; add parsley, nutmeg (if desired) a
sprinkling of cayenne pepper. Put on stove and cook until
mixture leaves side of vessel.
I'orm croquettes by rolling 1 tablespoon of the mixture
in flour; to each white of egg add 1 tablespoon hot water.
Roll croquettes in the egg and water; then bread or cracker
cruml)s. Cook in hot lard. When croquette comes to the
toj) it is done.
RICE PUFFS
1 pint cold cooked rice 1 tablespoon sugar
1 cup milk 1 tal)lespoon baking ])o\vder
?i well beaten eggs Pinch salt
1 tal)Iespoon melted l)utter
Flour to make batter stiflf enough to drop from spoon.
Fry in deep fat. Serve with Maryland sauce.
(Mrs. S. A. Pickering)
STUFFED EGG PLANT
Cut in lialves lengthwise; do not pare. Bake in moderate
oven until soft. Remove center and season to taste. Have
ready some cooked mushrooms; chop and mix with egg plant.
Place mixture in egg plant shells, sprinkle with cracker crumbs.
Return to oven until hot. Serve hot on garnished platter.
Peel potatoes after cooking — valuable minerals and
salts are wasted when pared raw.
BEETS WITH CREAM DRESSING
Boil about two bunches of beets without breaking ofif the
roots and leaving good piece of stem to retain color and
sweetness. Do not prick with fork.
Peel, cut in squares, sprinkle with a little flour and pour
over the following in order given:
1 tablespoon vinegar Pepper
1 tablespoon sugar % cup cream
1 tablespoon salt
Sugar is important as it prevents curdling of cream.
(Mrs. W. H. R. Hilliard)
HOMINY CROQUETTES
1 cup hominy grits 1 egg
3 cups boiling salted water 1 cup white sauce
Boil hominy in water 5 minutes, then put in double boiler
and cook for 2 hours. Add egg well beaten to white sauce.
Form into croquettes; roll in egg and bread crumbs and fry
in deep fat. This makes 12 croquettes.
(Mrs. Joseph Burti
VEGETABLE SOUFFLE
% cup butter 1 cup cooked vegetables (car-
54' cup flour rots, turnips or onions)
Vs cup cream rul)bed through sieve
% cup stock 3 eggs, yolks and whites
Salt and pepper
Melt butter, add flour and pour in gradually cream and
water. Add vegetables, yolks of eggs beaten till thick and
fold in whites beaten stiff. Add seasonings. Bake slowly in
buttered baking dish. (Lyda Hanna Findley)
BAKED CABBAGE
3 heads cabbage 1 teaspoon dry mustard
1 tablespoon flour -^^ cup cold water
1>2 teaspoons salt 6 slices thin bacon
Paprika to taste
Shred or chop cabbage; stir into it flour, salt, paprika,
water. Mix thoroughly. Put in baking dish or casserole. Lay
over top the bacon, cover tightly, bake in hot oven about an
hour with cover on. Remove cover for few minutes until
brown. (Mrs. T. J. Gillespie)
When cooking cauliflower do not discard tender
leaves or stalk. Cut leaves in two, pare and slice the
stock ; cook with cauliflower ; save these with the water
in which they are cooked, and use next day for soup.
55
BAKED EGG PLANT
] egg plant 3 hard-hoilcd eggs, chopped
V2 cup butter fine
Equal parts l)read crumbs .Salt and pepper
and egg plant y, cup butter
Pare egg plant, cut in quarters and boil in water without
salt until tender. Drain and wash, seasoning well. Mix witli
other ingredients chopped fine, put in baking dish, cover with
bread crumbs that have been rubbed in melted butter. Bake
until tender, about V2 hour.
STUFFED EGG PLANT
Cut lengthwise 1 egg plant; take out inside meat and grind
through a meat grinder.
3 or 4 slices bread A little butter
Salt and pepper
Mix all together, fill skins and place in a pan with a little
hot water. Bake 1 hour. (Mrs. R. P. McChesney)
BAKED HOMINY
Cook coarse hominy in a double boiler about half a day.
Put in baking dish and' bake as for macaroni au gratin. Make
white sauce in which cheese has been melted: pour this over
hominy, put grated cheese and buttered bread crumbs on top
and bake. (Mrs. VVm. H. Siviter)
SWEET FRIED CABBAGE
Cut cabbage .as for cold slaw. Pour boiling water over
it; let stand a few minutes; strain. Place in skillet some frying
fat, then the cabbage. Cover and let steam V2 hour.
Make a sauce of 1 tablespoon fat. 1 tablespoon brown
sugar, 2 tablespoons vinegar. Sprinkle some flour, salt and
pepper over cabbage. Pour over this the sauce, cover, let
steam 10 minutes, adding a little water if necessarv.
CORN FRITTERS
To 1 cup grated corn, add 1 well beaten egg, 1 heapin"-
tablespoon flour, 1 level teaspoon salt. Mix thoroughly and
fry HI butter and lard in proportions of one to three, until light
brown on both sides.
When fresh corn is not in season, Cornlet makes a fair
^"^stitute. (Mrs. J. C. Anderson)
BAKED BERMUDA ONIONS
5 Bermuda onions; boil in salted water about an bour;
when cool, cut in balf, remove part of center, chop, mix with
salt and pepper and a little chopped boiled ham; add the
beaten yolk of an egg, 2 tablespoons cream and fill onions
with the mixture; bake slowly and before serving pour over
onions a cream sauce. (Mrs. C. R. Peddle l
GREEN CORN FRITTERS
8 ears green corn; score grain with sharp knife and press
from husk with the blunt edge of a silver knife: add salt, 1
teaspoon melted butter and 1 egg, white and yolk beaten to-
gether. Drop by teaspoon on greased griddle and brown.
Do not use any flour. (Mrs. C. R. Peddle)
PARSNIP FRITTERS
Parsnips About 3 tablespoons flour (or
2 well beaten eggs until batter drops from
1 teaspoon salt spoon )
1 cup milk
Either grate the raw parsnips on a coarse grater, or boil
until tender and rub fine, having taken out the heart before
cooking.
Make a batter of the eggs, salt, milk and tlour; beat the
parsnips into this and fry in deep fat.
(Mrs. T., Meadville)
DUTCH POTATO CAKES
6 good sized potatoes 1 teaspoon salt
2 eggs
Peel and grate potatoes, stir in eggs and salt. Pour into
a hot, well-buttered spider. 'Purn and brown again. Make into
small cakes. (L.B.M.)
SPINACH MOULD
3/2 peck s])inacli Ijoiled in salt 1 egg. beaten
water, drained and chopped. Salt and pepper to taste
or Juice of 1 lemon squeezed
1 can spinach drained and into beaten egg
chopped V2 cup milk
1 tablespoon tlour, browned
Mix all ingredients together, adding milk just before put-
ting into oven. Butter mould; set in pan of water and bake V2
hour.
58
MACARONI
^ lb. macaroni Volk of egg
Pinch of mace Butter, size of walnut
Vi cup cream Pinch of salt
1 teaspoon flour . Grated cheese
Boil the macaroni y^ hour In water m which has heen
added mace and salt. Have ready a sauce made of the other
ingredients; put macaroni in baking dish. Pour sauce over
it; grate cheese on top and brown in oven.
(Dr. Green, Meadville)
STUFFED ONIONS
Onions Bread crumbs
Hard boiled eggs Bacon
Salt and pepper
Parboil onions, remove insides, chop the insides of onions
with hard boiled eggs, salt and pepper. Fill the shells, pour
into each about a teaspoon of any soup stock. Bread crumbs
on top. Place in a shallow pan with a little water in bottom.
.\ piece of bacon on top of each onion adds to the flavor.
I>ake until onions are tender. (Mrs. Walter C. Carroll)
•
STEWED MUSHROOMS
1 qt. mushrooms Butter size of an egg
Enough rich cream or milk Pepper and salt
to float mushrooms Flour enough to thicken milk
Carefully pick over mushrooms and skin. Boil in water
10 minutes; pour off the liquor; add sauce made of the other
ingredients. Let all boil for a few minutes and serve on toast.
Always cook mushrooms with a silver spoon. If not the
true article the silver w-ill tarnish.
(Mrs. M. C. Thorp, Meadville)
Always have baked vegetables (potatoes, tomatoes,
macaroni, onions) when using the oven for roast meats.
String beans, lima beans, beets and many other
vegetables can be baked — with water to cover — in cas-
seroles or covered pans. If onions are not included, a
baked dessert can also be planned — apples, cottage pud-
ding, custard, tapioca, etc.
59
Cheese
MACARONI, CHEESE AND TOMATO
4 oz. elbow macaroni V2 cup grated cheese
1 small can tomato soup 1 large tablespoon butter
Wash macaroni in cold water and put in double boiler,
cover with hot water, let steam 20 minutes. Pour ofif this
water, replace in boiler with V2 cup hot water and cook till
tender. When nearly cooked, add cheese and butter to the
tomato soup which has been heated in a separate sauce pan.
When about to serve, pour tomato sauce over macaroni, toss
lightly. Be sure the sauce is sufficiently seasoned with salt
and pepper. Serve very hot.
(Mrs. John .A. Murtland)
CREOLE MACARONI
4 oz. macaroni 2 onions
J/2 can tomatoes Ham or bacon
Wash macaroni, place in double boiler and steam until ten-
der, with onions and salt to taste. (Sufficient water will re-
main on macaroni to steam).
When half cooked, add the Vz can of tomatoes and any
pieces of fried ham or bacon that may have been left over from
previous meals. Cut in dice. Be sure it is juicy. Do not allow
the macaroni to cook until it is very soft. Season to taste.
WAR FRENCH FRIED POTATOES
First: Scrub the potatoes well. When peeling potatoes
save the peels, put in cold water over night. Change water in
the morning and treat as you would I'Vench fried potatoes.
Drop in deep fat. These are delicious.
(Mrs. E. S. Hulse)
ONIONS ON TOAST
Cut young onions a good length. Cook till tender. Serve
on toast, with either butter or cream dressing.
CHEESE SOUFFLE
2 cups cheese finely crumbled 2 eggs
2 cups bread crumbs Salt and pepper
2 cups milk 1 tablespoon melted butter
Heat milk in double boiler. Put into it the cheese and
bread crumbs and place where it will keep hot until the cheese
is melted. Add seasonings, beaten eggs and butter. Bake in
a buttered dish about half hour.
(Miss Anna Dake McCague)
61
ENGLISH MONKEY
1 cup bread crumbs soaked in 1 egg, yolk
milk 20 minutes 1 tablespoon butter
1 cup cheese, cut fine
Add egg to crumbs and milk. Melt butter in skillet and
add cheese, and when melted smooth, add the bread crumbs,
and stir. If too thick, add more milk. Serve on crisp salted
crackers, or thin toast. Nice to serve with afternoon tea.
(Mrs. Herbert Byram)
BREAD AND CHEESE
6 slices bread, buttered and 1 teaspoon salt
diced I4 teaspoon mustard
Cheese grated Speck Cayenne
2 cups milk 3 beaten eggs
Alternate bread and cheese in baking dish, beginning with
bread and ending with cheese.
Pour over top 1 cupful of milk and let stand half hour or
more.
In 1 cupful milk mix the other ingredients. Pour over top
just before baking.
Bake 20 minutes.
(Mrs. Walter C. Carroll)
BAKED HOMINY AND CHEESE
1 tablespoon shortening (ba- Use either 1 cup or ^ cup
con fat or lard) cheese (according to
1 tablespoon corn starch cheese)
1 cup milk 2 cups cooked hominy
Salt % cup bread crumbs
Make sauce of shortening, salt, corn starch and milk, add
cheese and hominy. Place in dish, cover with crumbs, bake
until brown.
(Mrs. D. M. Buck)
BAKED RICE AU GRATIN
Rice Grated cheese
1 cup beef stock
Take well cooked rice, put into baking dish and cover en-
tirely with beef stock, sprinkle with grated cheese and leave in
moderate oven until well browned.
(Miss Addah Gerdes)
CHEESE ON TOAST
1 tablespoon butter 1 cup grated cheese
] tablespoon flour J^ teaspoon salt
1 cup milk 54 teaspoon pepper
Cook and serve on toast. (Mrs. A. G. Mitchell)
62
Salads
FRUIT GELATINE SALAD
1 envelope Knox granulated 5 slices cut pineapple
gelatine 2 oranges
1 cup cold water 1/2 grape fruit
Juice from can of pineapple 1 lb. seeded and skinned
^ cup sugar green grapes
Dissolve gelatine in cold water, add enough water to pine-
apple juice to make 1 pt. juice. Boil juice with sugar, add
gelatine, set awa\' to cool. When it begins to stiffen add pulp
of pineapple, oranges, grapefruit and grapes. Turn into ring
mold. Serve with lettuce and oil mayonnaise.
(Mrs. Claude F. Pugh)
FROZEN TOMATO JELLY
1 can tomatoes Mayonnaise
Salt Whipped cream or whites of
Some stalks of celery 2 eggs beaten stiff
Onion
Boil tomatoes, celery, onion, salt together, strain and cool.
Put into freezer. When the consistency of w-ater-ice, fold in
a little mayonnaise into which you have first added cream or
eggs. Put into mould and freeze.
(Mrs. T. D. Chantler)
FROZEN FRUIT SALAD
Sections of grape fruit, orange, canned peaches, pineapple
and any other fruits desired. Sweet fruits prepared, also mar-
aschino cherries. Mix with mayonnaise, that has been mixed
half and half with very stiff whipped cream. Put in mould
and pack in ice and rock salt for two hours, or more.
(Louise M. Packard)
TOMATO JELLY SALAD
Strain liquor from can of tomatoes (about 2 cups).
3 cloves 1 teaspoon salt
1 Bay leaf 1 teaspoon sugar
1/2 teaspoon thyme V2 teaspoon pepper
% teaspoon onion juice
boil five minutes, strain.
Add y2 oz. gelatine that has been soaked in >< cup of
water. Strain again and pour into individual molds. This
salad is delicious if celery and olives are added when gelatine
is partlv stiff.
(Mrs. Walter C. Carroll)
64
APPLE AND DATE SALAD
4 apples '/J cu]) chopped English vval-
12 dates nuts
Mayonnaise
Cut apples and dates in small pieces, mix with oil mayon-
naise, sprinkle nuts on top. Serve on lettuce. This amount
will serve six.
(Mrs. G. K. Grubbs)
GRAPEFRUIT, ORANGE AND NUT SALAD
Arrange sections of grapefruit and oranges like the petals
of a flower, on a round dish, covered with lettuce. In the cen-
ter put English walnuts meats that have been broken in quar-
ters. Pour over a little French dressing, to which has been
added a little sugar and tomato catsup.
PINEAPPLE SALAD WITH GOLDEN DRESSING
6 slices of canned jjincapple Cream or Xeuscliatel cheese
6 large Maraschino cherries Lettuce heart
.\rrange the salad individually; i)lace a slice of pdneapple
on each nest of lettuce leaves. Sprinkle with cheese which has
been put through a potato ricer, and fill the hole in the pine-
apple slices with cherries.
Serve with golden dressing.
GOLDEN DRESSING
J4 cup pineapple juice 2 eggs
% cup orange juice ^ cup sugar
% cup lemon juice V2 cup heavy cream
Heat the fruit juices in double boiler. Beat eggs light,
gradually adding sugar; combine wiith the hot juice and cook
to the consistency of custard. Remove to a dish of cold water;
i;eat until cool and then fold in cream whipped stiff. The
aressing may be made beforehand, and the whipped cream
added just before serving. This dressing is suitable to serve
with almost any fruit salad.
PERFECTION SALAD
1 envelope gelatine Vz cup sugar
1/2 cup cold water 1 cup finely chopped cabbage
V2 cup mild vinegar 2 cups celery cut in small
1 pt. boiling water pieces '
1 teaspoon salt %■ can pimentos, chopped
Juice of 1 lemon
Soak gelatine in cold water 5 minutes, add vinegar, lemon
juice, sugar, salt, boiling water. When beginning to set add
chopped vegetables. When cold serve on lettuce with mayon-
naise.
Use any left over fruit gelatine by cutting into cubes
and adding to fruit salad.
FROZEN FRUIT SALAD
Canned pineapple- Oranges
Cherries Tangerines
Marrons Grape fruit
Bananas
Cut in very small cubes. Mix with dressing and put in
mould. Pack in ecpial parts of ice and salt for two hours.
DRESSING
M'elt 1 tablespoon butter, add yolks of 2 well beaten eggs.
3j/2 tablespoons flour Few grains cayenne
3 tablespoons sugar % cup milk
V2 teaspoon paprika % cup cider vinegar
Boil until thick. When ready to mould, add 1 cup whipped
cream for each Vs cup of dressing and 1 cup fruit.
(Mrs. R. P. McChesney,;
POTATO SALAD
Cut cold boiled potatoes into small pieces. Place in a
deep dish alternate layer of potato, chopped onion, celery and
hard boiled eggs. Pour over this the hot dressing and mix
thoroughly.
DRESSING
To l/i cup vinegar, add V2 teaspoon mustard, 2 tablespoons
flour, a little salt, lump of butter and cup of milk. Boil, stir-
ring constantly until a thick custard.
(Mrs. W. C. Anderson)
SALAD MODERNE
Peel and cut 4 apples (Julienne) and prepare 2 stalks of
celery in same manner, % apple to V3 celery; season with
mixture salt, pepper and paprika; mix thoroughly with two
spoons light mayonnaise, and serve in a cut-out apple with a
sprinkle of chopped nuts on top. (Hotel Astor)
SALAD MIAMI
Garnish all around a heart of lettuce with slices of grape
fruit and oranges and small quarters of tomato, cut in fancy
shapes; in the mi'ddle of a heart put a Julienne of cut celery
and apples; on top place a small bouquet of watercress; decor-
ate all around dish on outside and on top with pieces of
apples cut regularly with fancy vegetable cutter. Serve with
French dressing separately. (Ritz-Carlton Hotel)
Use gelatine often, in desserts and salads. Use it
with scraps of meat and soup stock and make aspic loaf
for luncheon.
66
ASPARAGUS SALAD
Use a French dressing and sprinkle picklelily over the as-
paragus.
KING SALAD
Arrange slices of tomatoes on a bed of lettuce (shredded).
On half slices pile chopped celery, on the other half of the
slices pile finely chopped watercress. Garnish with ribbons
or green pep])er and serve with French dressing.
PINEAPPLE AND MARSHMELLOW SALAD
1 large can pineapple 1 pint whipping cream
8 large slices Juice 1 lemon
Vz lb. soft marshmellows 1 level teaspoon salt
]/> teaspoon paprika
Cut marshmellows in quarters and the pineapple in same
size pieces, put in bowl and pour over juice from pineapple.
Let stand in ice chest two hours. Near serving time — whip
cream, add salt, paprika and lemon juice, mix well. Put
lettuce on salad plates, drain pineapple and marshmellows, put
large spoonful on lettuce, then cover with large spoonful
whipped cream dressing. This will serve nine persons.
(Mrs. D. L. Gillespie)
OYSTER SALAD
12 large oysters 1 cup celery
1 cup cold chicken or turkey
Scald oysters in their liquor. When ruffled, pour into a
colander to drain. When quite cold, cut them in small pieces
and mix with the chicken and celery.
DRESSING
3 hard boiled eggs 2 tablespoons good vinegar
2 tablespoons mustard Pepper and salt to taste
1 tablespoon butter
Pour over oysters just before using.
(Mrs. E. R. L., Meadville)
TOMATO SALAD
Whole tomatoes Celery
15oiled chestnuts Olives
Remove center of tomatoes, fill with chopped chestnuts,
celery and olives mixed with PVench dressing. Put a bit of
mayonnaise on top.
To keep lettuce fresh: Wash without separating
head, place in tightly covered bowl and put in refriger-
ator. Early cabbage can be kept the same way — good
for days.
67
SUMMER SALAD
2 tablespoons granulated gela- 1 ran shredded pineapple
tine soaked in y^. cup water Juice of 1 lemon
2 large cucumbers
Grind cucumbers. Drain juice from cucumbers and pine-
apple. Heat with lemon juice and pour over gelatine. When
cold, add cucumter and pineapple pulp. Put in individual
molds and serve with rnavonnaise.
(Mrs. C. R. Peddle)
POTATO SALAD
Use five medium sized fresh boiled potatoes. Slice them
and pour over them
1 tablespoon vinegar 1 teaspoon salt and a dash or
1 tablespoon olive oil two of pepper
Add mayonnaise dressing and garnish with large green
olives.
APPLE SURPRISE
Make a hole about IVz inches wide at top of a red apple
and scoop out apple up to the skin. Fill with a salad made of
apple, celery, ham and chicken cut up in dice and mixed with
mayonnaise seasoned with paprika. Put on "cover and serve
on watercress. (Biltmore Hotel)
PINEAPPLE SALAD
1 fresh pineapple Spanish pimentos
Celery
Cut top of pineapple, scoop out fruit, leaving shell. To
two cups of pineapple meat add 1 cup celery and mix with
cream mayonnaise. Fill shell with fruit salad, lay on its side
on the platter. Sprinkle over top of the salad finely chopped
Spanish pimentos. Garnish with small lettuce leaves and
strawberries, cherries, or fresh currants. Place top of pine-
apple on one side of platter. Any combination of fruit may
be used with the pineapple. A wide ribbon tied around pine-
apple with biOw sticking up as the shell lays on the platter
adds much to the attractiveness of the dish.
GINGER ALE AND FRUIT SALAD
2 tablespoons gelatine 1 apple
2 tablespoons cold water Shredded pineapple
Vz cup boiling water Celery
1 cup ginger ale Preserved ginger
2 tablespoons sugar 1 lemon
A little salt
Make a jelly using the gelatine soaked in the cold water,
and dissolved in the boiling water; add the ginger ale, sugar,
salt and juice of one lemon. When jelly begins to set fold
in apples pared, cored and cut in thin slices; celery and pre-
served ginger. Cut in small pieces; add the shredded pine-
apple, turn into small moulds and chill. Serve on lettuce with
cream mayonnaise. (Mrs. Frederic I. Merrick)
68
Accessories for Salads
CHEESE ROLLS
3 cakes Philadelphia cream 1 tablespoon Worchestershire
cheese sauce
1 cake Snappy cheese Butter size of walnut
J/2 doz. stuffed olives % teaspoon soda in a table-
A few chives spoon of water
A little parsley Paprika
V2 lb. un salted pecans
MixL cheese and butter thoroughly, — add chopped olives,
jiarsley, chives and other ingredients. Roll in chopped nuts.
Serve with toasted crackers.
CORNMEAL CRISP (Salad Wafers)
>^ cup cornmeal 1 tablespoon fat
y2 cup wheat flour 3 tablespoons milk
V2 teaspoon salt
Mix cornmeal, flour and salt, then add fat and milk. Roll
this and cut into small wafers. Bake in hot oven.
CHEESE BALLS
One and one-half cups grated cheese, white of one egg,
pinch of salt, dash of red pepper.
Mix well, roll into small balls, ])ut in ice box for one hour
or more and frv in deep fat.
(Mrs. William Maclay Mall)
CORN STICKS
2 cups cornmeal 2 heaping .teaspoons Royal
1>4 cups milk • baking powder
Pinch of salt
Bake in corn stick irons for 30 minutes. Grease irons well
uith Crisco. (Mrs. S. R. Gallagher)
CHEESE WAFERS
2 oz. grated cheese 1 yolk of egg
2 oz. flour Little Cayenne pepper and
2 oz. butter salt.
Few drops lemon juice
First, cream cheese, flour and butter; add rest of recipe,
work and roll out on board in plenty of flour. Cut in shapes.
(Miss Lillian G. Dermitt)
71
Salad Dressings
RUSSIAN DRESSING
1 cup mayonnaise Yi doz. olives, chopped fine
2 tablespoons chili sauce A little onion
(Mrs. Columbus J. Wilson)
WESSON OIL MAYONNAISE
Wesson oil Dash cayenne
Yolk 1 egg Mustard if desired
1 teaspoon salt 2 dessertspoons lemon juice
Paprika
Mix egg slightly beaten, salt, paprika, mustard and cay-
enne. Stir unto this mixture with Dover beater the lemon
juice; add teaspoon at time of the oil, continually beating to the
right consistency.
Formula can baiollowcd using any good oil.
CREAM DRESSING (For Cold Slaw)
1 cup vinegar 1 tablespoon sugar
1 teaspoon salt Butter, size of hickory nut
Let come to boil; pour this mixture over two well beaten
eggs, stirring all the time. Replace on stove and let come to
boil; pour dressing over cut-cabbage and set aside to cool.
Just before serving add- Yz cup cream.
(Mrs. G. E. House)
BOILED SALAD DRESSING
3 yolks of eggs Cayenne
1 cup milk 1 Vz tablespoon butter or 1 cup
J/2 cup vinegar oil
1 teaspoon mustard XYi tablespoon flour
1 teaspoon salt 1>4 tablespoon sugar
Mix all dry ingredients; add butter, eggs, then milk, then
vinegar. (Mrs. H. A. Ross)
SIMPLE SALAD DRESSING (Without Oil)
1 teaspoon prepared mustard 2 tablespoons cream (sweet or
1 teaspoon sugar sour)
Pinch of salt
Beat thorcniglily just before using.
(Mrs. A. M. Imbrie)
FRENCH DRESSING
1 tablespoon lemon juice or 1 teaspoon salt
vinegar 1 teaspoon paprika
3 tablespoons Wesson oil
Have oil and lemon cold; beat all together with Dover
egg-beater.
FRENCH DRESSING
To V2 teacu]:) vinegar add:
1 cup water Pepper
4 tal)lespoons olive oil 1 teaspoon sugar
V2 teaspoon salt A bit of onion juice
Vary dressing by using any left-over pickle vinegar, horse-
radish, Worcestershire sauce, catsup, etc., omitting the sugar.
(Mrs. VV. H. R. Hilliard)
FRENCH DRESSING
yi cup oil Salt, red pepper
1/2 teaspoon ice water Catsup
vinegar Olives
Beat thoroughly oil and water, add vinegar and salt, pep-
per, according to taste. The catsup and chopped olives may
lie omitted.
When warming anything in the oven, place a pan of
boiling water on bottom of oven. The steam will pre-
vent the food from drying.
74
Sauces
Especial attention must be given to seasoning of dishes
which have as their fovmdation beans, rice, or other foods
having little flavor of their own.
Use peppers, onions, garlic, leek, celery, catsup, Worcester-
shire sauce, etc., for increasing flavor. Bean and nut loaves
should be served with highly seasoned sauces.
ITALIAN TOMATO SAUCE
2 cups cooked tomatoes Yz cup cut green peppers
V^ cup finely cut onion 4 tablespoons butter substitute
y2 cup grated or cut carrot or vegetable drippings
% cup grated or cut turnip 2 tablespoons flour
2 teaspoons salt
Cook vegetables (except tomato) in the fat until tender.
Add tomato and salt, cook 5 minutes. Put through strainer,
return to fire, add flour mixed w^ith 2 tablespoons cold water,
boil 5 minutes.
(U. S. Food Administration)
PIMENTO SAUCE
Force canned pimento through a strainer. Add \A cup
of this puree to 1 cup of white sauce.
BROWN NUT SAUCE
2 ~ tablespoons drippings or l^/^ cups meat or vegetable stock
vegetable oil or milk
2 tablespoons peanut butter % teaspoon salt
3^/4 tablespoons flour Few grains pepper
Brown the fat, add peanut butter and when well mixed
add flour and continue browning. Pour in the stock gradually,
stirring constantly. Bring to the boiling point and add salt
and pepper. (U. S. Food Adnuinistration)
MOCK HOLLANDAISE SAUCE
2 tablespoons t)utter ^ teaspoon pepper
2 tablespoons flour Few grains cayenne pepper
>4 cup milk 2 eggs, yolks
Vz teaspoon salt 1 tablespoon lemon juice
Mix the butter with flour until well blended. Add milk
and seasonings. Bring to boiling point. Stir in yolks beaten
add butter, bit by bit, and lemon.
76
MUSTARD SAUCE A LA PLAZA HOTEL
Take Y2 teaspoon mustard, rub into tablespoon butter, and
stir into hot J^ollandaise sauce, highlj' seasoned. A good
sauce for fish.
NUTMEG SAUCE
Serve with brown pudding.
3 cups water 1 yrated nutmeg, sweeten to
1 tablespoon butter taste
Thicken with the cornstarch dissolved in water. Cook
until it thickens.
CORNSTARCH SAUCE
One tablespoon cornstarch and add boiling water until
thick. Sweeten with maple sugar, a little butter, nutmeg and
brandy, and boil a few minutes.
HARD SAUCE
1 cup powdered sugar 1 egg well beaten
Yj, cup butter
Cream butter and sugar. Add egg and vanilla and before
serving, grate a little orange peel over the top.
(Mrs. Claude F. Pugh)
COTTAGE PUDDING SAUCE
Yi cup sugar 1 nutmeg and a small handful
White of 2 eggs beaten of flour, stir like starch and
Vz cup butter boil in double boiler
1 pint of water
(Mrs. Mortimer C. Miller)
GOLDEN SAUCE
Two tablespoons butter beaten to a cream, to which add
% cup powdered sugar. Add the unbeaten yolks of 2 eggs
and 2 tablespoons sherry wine. Have the whites of eggs beaten
stiff and stir into mixture. Set bowl in a pan of boiling water
and stir for 5 minutes. Serve at once
(Miss Emma B. Suydam)
VANILLA SAUCE
Whites of 2 eggs Volk of 1 egg
Y2 cup pulverized sugar 2 tablespoons milk
Vanilla to taste 1 tablespoon cream
Beat whites of eggs very stiff. Add pulverized sugar, beat
well, then add yolk of egg, milk and cream. Serve immedi-
ately.
MARYLAND SAUCE (See Rice Puffs)
V2 cup fruit juice 2 tablespoons butter or substi-
4 tablespoons l)ro\vn sugar stute
Yolks of 2 eggs
Cream butter and sugar togetber. add well beaten yolks,
add the fruit juice. Cook in double boiler until desired con-
sistency.
CREAM SAUCE WITH CHEESE
Make a white sauce and when cooked, stir in grated cheese.
Excellent for rice croquettes.
SAUCE FOR BEETS
1 tablespoon butter 1 tablespoon vinegar
1 tablespoon sugar 1 cup water
1 tablespoon flour
Boil beets cut in dice, then boil in sauce for 15 luinutes.
(Mrs. H. A. Ross)
WHITE SAUCE
2 tablespoons butter or substi- 1 cup scalded milk or cream
stute 3^4 teaspoon salt
Ij/S tablespoons flour Few grains pepper
Put butter in sauce pan, stir until melted and bubbling.
Add flour mixed with seasonings, and stir, until thoroughly
blended. Pour on gradually the milk, adding about % at a
time, stirring until well mixed, then beating until smooth and
glossy.
78
Sandwiches
UNEEDA BISCUIT CLUB SANDWICH
Butter Uneeda Biscuit, put in a slice of fried bacon,
a slice of onion and a very thin slice of tomato, also a little
prepared mustard if desired. Very tasty.
TOASTED GRAHAM SANDWICHES
Mix Philadelphia cream cheese, with ground nuts, spread
between buttered graham bread, toast quickly in hot oven.
(Lillian G. Dermitt.)
NORWEGIAN SANDWICHES
% cup mayonnaise 2 teaspoons of anchovy paste
3 hard boiled eggs Rye bread
Chopped line
Rose sandwiches served with Ginger Punch (see beve-
rages). The bread is spread lightly with ])utter, then with
cream cheese, and crushed raspberries.
DELICIOUS SANDWICHES
Have round slices cut from graham bread and in top
slice of each sandwich have a hole the size of a quarter into
which lay half an English walnut.
billing — ^Mix a little olive oil with white cream cheese
and then add some chopped stufifed olives and walnuts.
(Mrs. T. D. Chantler.)
CELERY SANDWICHES.
1 cup finely shredded celery J4' cup chopped olives
Yj^ cup finely chopped nuts
Mix together, moisten with mayonnaise and spread be-
tween thin slices of brown bread.
CINNAMON TOAST
Toast bread, s])read thickly with butter; add sugar and
ground cinnamon mixed together and put in hot oven until
sugar melts.
80
DATE SANDWICHES
For filling:
1 11). dates, cut smnll Vz cup water
Vz cup suRar
Boil to paste and cool
y2 cup brown sugar 2 cui)s rolled oats or Hour to
V2 cup butter make stiff douRh
V2 cup lard or Crisco 2 teaspoons baking powder
Yz cup milk ¥2 teaspoon salt
Roll the dough out thin; spread half of it with filling mix-
ture; place another layer of dough on top; cut in strips about
1 1/2 by 4 inches and bake.
(Miss Anna Dake McCague)
SANDWICHES
Any sandwiches that are dry except those made with
fresh lettuce or tomatoes, are delicious if toasted and served
hot.
PEPPER HASH SANDWICHES (refer to pickles)
Drain vinegar from pickles. Spread between thin slices
of buttered bread.
BEAN SANDWICHES
Baked beans mashed to a paste, add mustard, a few drops
of vinegar and finely chojjped celery leaves. Excellent served
between slices of brown or white bread.
Beans may be mixed with mayonnaise.
CHEESE DREAMS
Work together 1 cup grated yellow cheese and Vs cup
Philadelphia cream cheese — with paprika to taste — to a smooth
paste. Put between slices of bread cut in rounds or any-
fancy shape and sautes in butter or butter substitute. Serve
immediately with salad. Are very good toasted.
(Mrs. S. B. McCormick)
NUT AND CHEESE LOAF.
2 large squares of Philaclel]jhia cream cheese — chop con-
served fruits and nuts, mix all together, mould in loaf, roll
in ground nuts. Cut in slices and serve with salad.
Save all good wrapping paper, twine, paper boxes and
paper bags. Keep them for use in a convenient place.
SANDWICH FILLINGS
1 cup cold roast chicken 1 tablespoon of capers
6 olives 1 pickle
Mince very fine and mix with mayonnaise.
Cold roast chicken and finely shaved celery mixed with
mayonnaise.
Caviare mixed with lemon juice, grated onion and pap-
rika. Use rye bread.
Cucumber, grated onion and mayonnaise.
Dutch cheese and finely chopped water cress.
Dates chopped very fine, with one half the quantity of
English walnuts, or pecans.
Cream cheese and Bar Le Due mixed to a paste.
Orange marmalade and English walnut meats chopped.
Raisins chopped fine and worked to paste with sherry.
Sardines made to a paste with lemon juice.
Grind green and red peppers and hard boiled eggs, mince
with mayonnaise.
TUNA FISH
Take canned tuna fish, add capers or chopped pickle, mix
with mayonnaise and use as filling for sandwiches.
(Miss Addah Gerdes.)
82
Cakes
FRENCH ARMY CAKES
as made in France
Boil 5 minutes the following:
2 cups brown sugar 1 teaspoon salt
2 cups hot water 1 box raisins
2 tablespoons shortening
Cool, and add the following:
1 teaspoon cloves 3 cups flour (or 2 cups wheat
1 teaspoon cinnamon flour and 1 cup graham flour)
Grated nutmeg 1 teaspoon soda in a teaspoon
hot water
Bake in slow oven for about 1 hour. Use a pan with
center spout. This cake is better if not cut when fresh.
(Mrs. A. W. McEldowney.)
TEA CAKE
1 large tablespoon butter or y2 cup sugar
Crisco Vi cup milk
2 eggs 1% teaspoons Royal baking pow-
2 cups flour der
Mix in the order given. Beat whites of eggs separately
and put in last of all. Measure the flour after sifting and use
just two even cups. Put in two cake pans and put sinall
pieces of butter on top and sprinkle sugar and cinnamon
over all. Bake in fairly hot oven.
(Mrs. H. A. Ross.)
ROSS LUNCH CAKE— WAR CAKE
Boil together for about 4 or 5 minutes:
1 cup raisins Yi cup lard
1 cup currants 1 teaspoon cinnamon
1 cup water 1 teaspoon cloves
1 cup sugar 1 teaspoon nutmeg
Let this cool.
Mix — 1 cup chopped English walnut meats into 2 cups
flour; 2 teaspoons baking powder and 1 level teaspoon bak-
ing soda. Mix all together and bake in a moderate oven.
(Mrs. H. A. Ross.)
"USE OTHER FATS IN PLACE OF BUTTER
AND LARD."
Chicken fat makes good pastry. Solidified vegetable
oils are valuable. Oleomargarine may often be used.
Drippings and bacon fat are worth their weight in gold.
Use these and any other substitutes.
84
"PRINCE OF WALES CAKE"
V2 cup butter 1 teaspoon ground clover
cup brown sugar V2 teaspoon alspice
cup sour milk 2 tal)lespoons X. O. molasses
eggs 2 cups flour
.teaspoon soda 1 cup chopped raisins added
teaspoon vanilla last
teaspoon cinnamon
(All measurements level)
(Mrs. T. D. Chantler)
WAR CHOCOLATE LAYER CAKE
Cake
1% cups of the clear white 3 cups of white or mixed flour
Karo syrup 3 even teaspoons of baking
V2 cup of Crisco powder
3 eggs ^ cup of cocoa to the batter
1 cup of milk may be added
The flour used can be part white flour, with whole wheat,
rye, or rice flour added in equal portions. One egg white
can be retained for icing if desired.
Chocolate Between Layers
•}4 cup of Baker's cocoa Small piece of butter or
1 cup of white Karo syrup Crisco
Vz cup sugar Vanilla to flavor or not, as
desired
Small piece of butter or Crisco Vanilla to flavor or not,
as desired.
(Mrs. Albert Kingsbury.)
DATE TEA CAKE
1 lb. chopped dates 1 cup rice flour
1 lb. English walnuts 2 teaspoons baking powder
1 cup sugar (brown or maple) \^ teaspoon salt
Yolks and \yhites of 4 eggs beaten separately, then to-
gether, mix all together. Bake in small bread pan, in mod-
erate oven.
(Mrs. William Thaw, Jr.)
NUT CAKE
Vi lb. almonds 1 teaspoon vanilla
'/4 lb. English walnuts 9 or 10 eggs
V2 lb. granulated sugar
Beat the sugar and egg yolks together for ^ hour (this
is the most important part of the cake). Add the nuts rolled
very fine; then the whites of eggs beaten stiff. Pour into but-
tered cake tins and bake ^4 hour.
(Mrs. C. A. Rook)
85
CHOCOLATE MOLASSES CAKE
Va cup molasses Vs teaspoon soda
% cup boiling water % teaspoon cinnamon
1 tablespoon shortening % teaspoon salt
5^ cup flour 1% squares melted chocolate
J4 cup cornflour Vz teaspoon vanilla
Mix molasses, water and shortening. Mix and sift flour,
corn flour, soda, cinnamon and salt; add to first mixture with
chocolate and vanilla. Beat thoroughly, and bake in small
greased muffin pans.
INEXPENSIVE CHOCOLATE CAKE
1 egg yolk 1 cup sweet milk
1 cup sugar 1 tablespoon butter
lyi cups flour 4 small or 2 large squares un-
1 teaspoon soda sweetened chocolate
Cream egg and sugar; add milk with soda dissolved in it,
then flour, and lastly, the chocolate and butter melted togetlier.
Easily made.
(Mrs. D. M. Buck)
WHITE LOAF CAKE— Bake in Tube Pan
1% cups sugar -}4 cup milk
% cup butter cream together 3 cups sifted flour
2 teaspoons Royal baking
Pinch salt powder
3 well beaten eggs lJ/2 teaspoon vanilla
Makes a big loaf.
WHITE LAYER CAKE— Two Thick Layers
1^ cups sugar 2 teaspoons Royal 'baking
V2 cup butter powder
1 cup milk 1 teaspoon vanilla
Cream together
Put in last 3 beaten v^'hites of eggs with pinch of salt.
POTATO CARAMEL CAKE
1 cup sugar 1 teaspoon cinnamon
Vs cup butter 1 teaspoon nutmeg
1 cup hot mashed potatoes 1 cup flour
1 cup grated chocolate 1 teaspoon Royal baking pow-
V2 teaspoon cloves der
1 cup chopped nuts 1 teaspoon vanilla
Cream butter and sugar yolks of eggs. Then potatoes,
spices and chocolate. Sift Royal baking powder in flour. Beat
batter, add well beaten whites of eggs and nuts last. Bake one
hour. Makes a large loaf. (Mrs. H. A. Ross)
86
ANGEL FOOD
. Whites of 11 eggs Vz teaspoon cream of tartar
1 V2 cups granulated sugar 1 teaspoon of vanilla
1 cup bread flour
•Do not heat hard, stir rather.
(Mrs. Louise M. Packard)
ANGEL CAKE
Whites of 10 eggs, cold and well whipped. Put a good
pinch of salt in eggs and when partly beaten add Vz teaspoon
cream tartar and beat well; 1 teaspoon vanilla, gradually add
1 cup granulated sugar that has been sifted five times, beat
well; then carefully fold 1 cup flour sifted five times before
measuring, and do not beat the batter after the flour is in.
Bake in a tube loaf in moderate oven 40 or 45 minutes,
liaking too long makes it dry. It must rise above the pan be-
fore it begins to brown; if the oven is too hot, cool it by open-
ing the door, it will not hurt the cake.
GOLD CAKE, To Use 8 Yolks Left Over from Angel Cake
8 yolks well beaten, add 2 teaspoons Royal baking
1 cup sugar and powder
Yi, cup butter creamed together 1 teaspoon vanilla
% cup milk Pinch salt
1 '/j full cups flour sifted 5 times
before measuring
Bake in moderate oven 40 or 45 minutes. Make 2 layers,
or loaf.
(Mrs. F. M. Fuller)
LILLY CAKE
Vz cup nut margarine 2% teaspoons baking powder
1 cup sugar % teaspoon lemon extract
V^ cup milk % teaspoon vanilla extract
\V^, cups flour Whites of 3 eggs
Use with maple icing. See icings.
(Mrs. Walter C. Carroll)
MT. HICKORY ONE-EGG CAKE
1 egg 2 teaspoons baking powder
1 tablespoon butter ^2 cup sugar
Vx CUD milk Vanilla
1 V/i, cup flour
Cream, butter and sugar, add beaten egg. Mix baking pow-
der in flour. Add milk and flour alternately. Add vanilla last.
(Mrs. Frank Pierce)
87
MOTHER'S BLACK FRUIT CAKE
1 cup molasses 4 tablespoons cloves
1 lb. sugar 2 nutmegs
1 lb. butter 9 teaspoons cinnamon
1 lb. flour 2 lemons
1 lb. citron 1 tumbler brandy
3 lbs. currants 1 teaspoon soda
4 lbs. raisins 1 doz. eggs
Make in small cakes for mailing to soldiers.
Bake 2 to 3 hours or until splint comes out perfectly dry.
(Miss Helen Barclay)
SWEDISH SPONGE CAKE
4 eggs V2 cup Swedish potato flotir
1 cup sugar pinch soda and
1 teaspoon lemon juice Cream of tartar
Beat the yolks very stiff and add the sugar gradually;
then other ingredients. Fold in stiffly beaten whites last. Bake
40 minutes in a slow oven.
(Mrs. Wesley G. Carr)
SPONGE CAKE
5 large or 6 small eggs Juice of V2 and rind of whole
1 cup sugar lemon '
1 cup sifted flour
Beat eggs (without separating) and sugar together for 30
minutes. Carefully fold in flour and bake 1 hour.
Sponge cake should be served while fresh and broken
apart rather than cut.
(Mrs. Joseph H. Moore)
TO MAKE SPONGE CAKE MORE DELICIOUS
After scrubbing an orange grate the rind into the batter.
Add also 2 tablespoons of the juice.
(Mrs. T. D. Chantler)
BARLEY SPONGE CAKE
4 eggs V2 cup wheat flour
1 cup sugar lj4 teaspoons baking powder
1 tablespoon hot water ^4 teaspoon salt
V2 cup barley flour 1 teaspoon lemon juice
Beat yolks of eggs until stiff", add sugar very gradual!}'.
Add the water and the flour, mixed and sifted with the baking
powder and salt. Fold in the whites of the eggs beaten with
lemon juice until stiff. Bake in a quick oven.
Suet it the best fat for greasing cake pans. Cut a bit
from each steak you buy, and keep in a cold place.
• PIN WHEELS
1 qt. flour 2 teaspoons butter
'A teaspoon salt 1 cup milk
2 teaspoons l)akin.L,' [)o\vdcr 2 eggs
Sift 4 times
Mix milk and eggs, then add to other ingredients, mix
well, roll out ^/^ inch thick, sprinkle with currants, sugar, cin-
namon. Roll like jelly cake and cut into slices.
(Mrs. E. H. Dermitt.)
SOUR CREAM GINGERBREAD
I cup sugar I tablespoon each ginger, all-
/2 cup butter spice, and cinnamon
cup sour cream 2 teaspoons baking soda dis-
1 cup molasses solved in V2 cup of boiiinu
^ eggs water
3H cups of sifted flour
Mix all at once. The addition of thin strips of oran<'e
peel imparts a delicious flavor. '^
(Mrs. Claude F. Pugh)
SOFT GINGER BREAD
1 cup butter and lard mixed 2 tablespoons cinnamon
/2 cup brown sugar 1 teaspoon cloves
1 I "/ ^ ^^^^ ^^^2 teaspoon allspice
1 cup N O molasses 1 ' cup cold water
2 teaspoons soda, dissolved in2V^ cups sifted flour
2 tablespoon boiling water Whites of e^gs beaten stiff
1/2 teaspoon salt
(Mrs. Silas Benham)
NO EGG MOLASSES GINGER BREAD
1 cup molasses 1 teaspoon ginger
1 teaspoon soda 1 pinch salt
2 tablespoons .shortening 1 pint flour (no more)
'A cup boiling water
Add boiling water last. Dissolve soda in water and sea-
son with ginger and cloves. This will spread stifif in the pan
but is crisp and good.
NEW ENGLAND COOKIES
3 cups brown sugar Flour enough to mix
1 cup lard 1 teaspoon cinnamon
1 teaspoon soda dissolved in 1 1 teaspoo:i salt
cup hot water
Roll very thin and sprinkle with granulated sugar.
(Mrs. E. F. Gerber)
Y4 cup granulated sugar 1
1 cup brown sugar 2
1 cup butter
V2 cup sweet milk 1
1 level teaspoon soda
Makes four dozen.
SUGAR COOKIES
teaspoon cream tartar
Flour to stiffen and roll out
teaspoon vanilla
Pinch salt
INEX'PENSIVE COOKIES
2 cups flour
% cup butter
cup brown sugar
egg
Work sugar, butter and flour vv-ell together, then add egg
These are better if let stand an hour before rolling out. -After
cutting, place a half almond in the center of each cookie.
Bake a delicate brown in oven.
(Mrs. S. F. Read)
GPONGE WAFERS
5 eggs
1 cup sugar
cm rice flour
Lc;;.on or vanilla
Beat yolks of eggs and sugar together for half hour, add
flavoring. Beat the whites and put on top of mixture, the;i
the sifted flour folding all together lightly.
Drop one teaspoon of mixture on baking pan, that has
been greased and rubbed with flour. Place half blanched
almond on each. Bake in slow oven 12 or 15 minutes.
This will make. 4 or 5 dozen.
(Mrs. S. A. Pickering)
CHOCOLATE FRUIT COOKIES
^4 cup fat sugar and 1 talilespoon hot
V2 cup sugar water
J/2 cup nuts V2. cup chopped rnisins
1 teaspoon baking powder 1 cup rye flour
2 tablespoons grated chocolate 1 egg
mixed with 1 tablespoon
Cream fat, add sugar slowly. Beat egg and combine mix-
ture; add chocolate melted in hot v/ater with sugar. Add
other ingredients and chill. Roll on board and cut out. Bake
in moderate oven. Make 24 small cookies at cost of Ic each.
(Miss Pope)
Add one-half teaspoon ground ginger to all doughnut
or cruller recipes. It will prevent the absorption of
fats.
heaping
cornmeal
heaping
flour
JOLLY BOYS
tablespoons yellow
1
A little salt
- teaspoon baking powder
tablespoons whitel egg
'/s teaspoon melted butter
1 tablespoon sugar
Sift thoroughly cornmeal, Hour, sugar, salt and baking
powder: add to the dry mixture 1 egg with enough milk to
make a drop batter; stir in quickly half teaspoon melted but-
ter; beat well and drop by teaspoon in hot fat.
CREAM SCONES
4 tablespoons butter
2 eggs
% cup cream or mill
2 cups flour
4 teaspoons baking powder
2 teaspoons sugar
V2 teaspoon salt
Mix and sift together flour, baking powder, salt and
Rub in butter with tips of fingers and add eggs well
then cream. Toss on floured board, "pat to M inch thi
Cut and brush with white of eggs, sprinkle with sugar,
in hot oven 15 minutes.
sugar.
beaten,
ckuess.
Bake
DROP SPONGES
li cup pulverized sugar
/4 CUD flour
Volks of 2 eggs
Whites of 3 eggs
Beat Vvhites of eggs stiff, add sugar; beat yolks very light.
F'old in flour last. Drop on paper, not buttered, and bake 8
minutes.
FRUIT CAKE
4-4 lb. brown sugar
H Ih- "lit margarine
4 eggs separately
1 pint milk
1 lb. flour
M lb. cornmeal (thoroughly
scalded with hot water
about 2 cups)
'/j lb. citron, cut fine
2 lbs. small raisins
2 lbs. large raisins
^^ lb. English walnuts
Sliced pineapple and mara
schino cherries to taste
2 teaspoops baking powder
Mavor with mace and cinnamon; dredge fruit witli a small
portion of the flour; line pan with dressed brown paper and
decorate top with nuts and cherries. Bake very slowly.
(Mrs. W.' M. Hall)
Try putting a fev/ whole cloves in the fat when frying
doujjhnuts.
LAYER CAKE To Fill With Whipped Cream or a Custard
Filling or Jelly
1 cup sugar 2 cups sifted flour
V2 cup butter scant 2 teaspoons Royal baking
1/2 cup milk powder
Cream together 1 teaspoon vanilla
3 eggs well bcuten Pinch salt
NOVELTY CAKE
V2 cup butter creamed 28 graham crackers rolled to a
1 cup sugar creamed dust
3 eggs, whites and yolks beat-1 teaspoon baking powder
en separately J/2 teaspoon vanilla
^ cup sweet milk
Mix like any other cake. Bake in layers or loaf. Ice with
any kind of icing. Half cup walnut meats may be added if
desired.
CHOCOLATE CAKE
6 eggs 2 tablespoons dri e d bread
1 tablespoon powdered sugar crumbs rolled fine
V2 lb. Maillard's single vanilla
chocolate grated (no other
will do)
Beat egg yolks with sugar; add chocolate and bread
crumbs and mix well. Fold in egg whites beaten stiff and
bake in layers.
Put chocolate icing on each layer and after it has set, put
whipped cream on each layer and on top. This makes a rich
dessert.
(Mrs. C. .'\. Rook)
HONEY PLUM CAKE
V2 CTip shortening V2 teaspoon salt
y2 cup brown sugar ]/> teaspoon ginger
V2 cup honey V2 teaspoon, nutmeg
1 egg V2 teaspoon cloves
•)4 cup milk 1 teaspoon cinnamon
2 cups pastry flour 1 cup raisins or mixed fruit
1 teaspoon soda
Cream the shortening and brown sugar together, add honey
and egg well beaten. Mix and sift together all the dry in-
gredients reserving a little of the flour to dust over the rais-
ins. Add dry ingredients alternately with the milk to the
first mixture. Beat well, add raisins, and bake in a well
greased and floured loaf pan, in a moderate oven. Honey is
unequaled for making small cakes for afternoon teas. Will
keep indefinitely.
92
MARGUERITES
V2 lb. dates measured after 1 teaspoon baking jjowdcr
stoning. J/^ cup flour
^/4 lb. nut meats chopped Salt
Vz cup sugar X'anilla
2 eggs
Chop nuts and dates together; add sugar and stir well.
Sift flour and baking powder together and add yolks of eggs.
Cut in whites and add flavoring last.
Bake in a loaf or muffin tins in moderate oven, about 45
minutes or 1 hour.
BROWNIES
2 s(|uares chocolate, melted
1 teaspoon vanilla
1 cup broken walnuts
2 eggs
1 cup sugar
V2 cup flour
yi cup butter or substitute
Beat eggs and sugar together; add melted butter, chocolate,
vanilla, flour, and last of all the broken nuts rolled in a little
flour.
Bake in moderate oven 20 minutes in a long pan and cut
into squares while hot.
(Mrs. Albert Schultz)
SPICE DROP CAKES— Baked in Gem Pans
1 cup sugar 2
y2 cup butter or substitute
cream together
Pinch of salt
1 cup sour or buttermilk with 1
1 level teaspoon soda beaten
in milk
Makes 15 to 18.
cups .sifted flour with ^^^ tea-
sixjon baking powder in
flour
Add a little grated nutmeg
teaspoon cinnamon
teaspoon vanilla
(Mrs. F. M. Fuller)
HONEY HERMITS
I/4 cup sliorlening
^ cup honey
V2 teaspoon mixed spices
14 teaspoon salt
1 egg
1 cup chopped raisins
1 teaspoon soda
3 cups pastry flour
Heat the shortening and honey together until the. short-
ening is melted, add the mixed spices using the cinnamon,
cloves and nutmeg. Allow it to cool and then add the egg
well beaten, raisins and 2 cupsful of flour in which the soda and
salt have been sifted. Add more flour if need to make a dough
stifle enough to roll out. Roll, cut in scjuarcs, and liake in a
moderate oven.
(Mrs. -A. C. Bane)
93
HERMITS
2 cups brown sugar
1 cup butter and drippings
mixed 1
3 eggs 2
1 level teaspoon soda in a little 1
boiling water 1
V2 teaspoon ciniian.on
A little grated ni^tmcg
Pinch salt
teaspoon vanilla
cups flour
cup chopped raisins
cup chopped nuts
Cream butter and suear together, add other ingredients,
drop from a spoon on greased pans and bake in a moderate
oven.
DROP CAKES— Baked in Gem Pans
I cup sugar Pinch salt
Large tablespoon butter cream 2 cups sifted flour
together 2 teaspoons baking powder
1 egg 1 teaspoon vanilla
1 cup milk
Put in quick oven and bake 25 minutes.
PEANUT COOKIES
V2 cake chocolate
V2 cup Crisco (or Irutter)
1 cup brown sugar
1 cup chopped peanuts
2 eggs
2 level teaspoons
powder
1 cup graham flour
bakinc
Melt the chocolate in half cup water. Beat sugar and
crisco together, add to chocolate; then add the chopped nuts
and last the beaten eggs. Mix baking powder in 1 cup of
graham flour, or as much flour as will make a batter that will
drop easily from a spoon. Drop one teaspoonful at a time on
buttered pan and bake.
(Mrs. S. B. Ely)
GINGER SNAPS
2 cups sugar
2 cups molasses
2 cups lard or butter
3 eggs
1 tablespoon soda dissolved
hot water
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon ginger
1 tablespoon salt
1 tablespoon nutmeg
inl tablespoon vanilla
Flour enough to roll
It is well to mix the night before. Set away in a cool
place and roll out the next morning.
(Mrs. E. M. Herr)
94
DROP GRAHAM CAKES
cup sour cream 2]/^ cups graham Hour
teaspoon soda Nutmeg
cup sugar Pinch of salt
tablespoons molasses
Drop from spoon on buttered jjan and bake slowly.
(Mrs. I'aul Sturtevant)
TAYLOR CAKES
1 pint milk 2 eggs
1 cup shortening 1 tablespoon each ground cinna-
1 cup cold water mon, cloves, ginger
1 teaspoon salt 1 teaspoon baking powder
1 teaspoon soda Hour for soft hatter
1 cup brown sugar
Mix as for gingerbread and drop on buttered pan.
Note — Can leave out baking powder and use 1 teaspoon
soda.
POTATO CORNMEAL CAKES
teaspoon cuinamon
teaspoon nutmeg
cup flour
teaspoon leaking powder
teaspoon \anilla
1 cup sugar
% cup butter
1 cup hot mashed potatoes
1 cup grated chocolate
1 cup chopped nuts
V2 teaspoon cloves
Cream butt.er, sugar, yolks of eggs, potatoes, spices and
chocolate Sift baking powder in flour, add butter, and well
beaten whites of eggs and nuts last.
Bake one hour. Makes a large loaf.
OATMEAL COOKIES WITH GRAHAM FLOUR
2 cups Mothers Oats 1
1 cup sugar (white or brown)
y^ to 1 cup Wesson Oil (ac- 1
cording to desired richness) 1
1^ cups (jraham Flour (or
less)
Drop small tablespoon of mixture on flat pans
cup chopped raisins (or half
raisins and half nuts)
teaspoon cinnamon
teaspoon soda dissolved in
5 teaspoons hot water
OAT MEAL COOKIES WITH SOUR MILK
2 cups flour 1
ZVi cups Rolled Oats 3
1 cup sugar 2
2 eggs
Dro]) from s])()oii on buttered tins. Bake al)()ut 13 minutes.
93
cup shortening
tal)!espoons som- milk
teaspoons vanilla
Raisins and nuts to taste
LACE CAKE
1 tablespoon butter 2 cups Rolled Oats
2 eggs 1 teaspoonful baking powder
1 cup sugar
Beat the yolks ver}- light; add sugar and melted buttci,
beat again, then stir in the well beaten whites. Add the rolled
oats in which the baking powder has been well mixed. Let
mixture stand a few minutes to have the butter mix well with
other ingredients. Drop half a teaspoon about three inches
apart on buttered tins. Bake slowly.
Maple sugar can be substituted for cane sugar.
(Mrs. H. A. Ross)
WAR TIME MACAROONS WITH COCOANUT
1 V2 cvips Mothers Oats 1 scant teaspoon baking pow-
1/2 teaspoon salt der
V2 cup sugar 1 egg well beaten
1 cup cocoanut 1 teaspoon Almond Extract
Mix in the order given and when well blended drop miK-
ture from tip of spoon on pan lined with buttered wax paper,
one-half inch apart. Bake 4 to 10 minutes according to thick-
ness of cakes. Watch carefully to avoid burning. Makes
about 18 macaroons. (Miss Cora Shallenberger)
OATMEAL MACAROONS WITH CORN SYRUP
1 tablespoon fat 2 teaspoons Almond Extract
j/R cup corn syrup if desired
2 tablespoons sugar % teaspoon salt
1 egg 1/2 teaspoon baking powder
\V2 cups oatmeal 1% tablespoons flour
Combine the melted fat and the sugar and syrup, add the
beaten eggs and stir in the other ingredients. Drop from a
teaspoon on greased sheets or pans and bake in a moderate
oven for 15 minutes. This makes 25 to 28 cookies about 2
inches in diameter. (Y. VV. C. A.)
NUTLETS
1 cup shortening 2 scant teaspoons soda
1 cup honey 1 teaspoon salt
1 cup brown sugar 1 teaspoon cinnamon
1 cup chopped mit meats 4 cups pastry flour
1 egg
Sift the dry ingredients together, beat egg well, and mix
in order given. This will make a stiff batter; drop bv tea-
spoon on a greased pan and bake in a moderate oven, as
cakes made with honey burn easily. This recipe makes about
8 dozen small cakes.
NUT CAKES (Thin)
1 egg, unbeaten 3 tablespoons flour
1 cup maple syrup or brown 1 cup chopped nuts, preferably
sugar pecans
2 tablespoons butter or substi- ' \'anilla
tute Salt
Drop bj' half teaspoons on greased tins. If brown sugar
is used, flavor with vanilla.
(Mrs. Chester B. Albree)
MAPLE JUMBLES
1 cup Maple Syrup iVz cups flour
1 egg 1 level teaspoon soda
J/2 cup butter
Beat eggs and butter together and add syrup, put so'la
in flour and add last. Drop froni a spoon on well greased pan
and bake about 20 minutes.
(Mrs. Paul Sturtevant)
DOUGHNUTS
1 cup mashed potatoes 1 egg
1 cup sour milk 1 teaspoon baking powder
1 teaspoon soda nutmeg
1 cup sugar Flour enough to make a soft
dough
Break egg in bowl, add sugar and beat well. Add some
milk and soda, the mashed potato, nutmeg and flour.
97
Cake Icing
CARAMEL ICING
1% cups brown sugar % cup boiling water
^ cup granulated sugar 2 eggs, whites
Vanilla
Boil sugar and water until it spins a thread. Pour syrup
gradually on the beaten eggs and continue beating until mix-
ture is nearly cool. Set mixture in boiling water and cook
until it becomes granular around the edge of pan. Remove
from pan of water and beat until mixture will hold its shape.
Add vanilla and walnut meats. (Never fails)
(Mrs. D. M. Buck)
HONEY ICING
y2 cup honey A few drops of lemon ex-
2 eggs, whites tract
Boil honey until it forms a firm ball when tried in cold
water. Pour slowly over the beaten whites of eggs and beat
until cold. Flavor with lemon extract. Set over hot water
and fold over and over gently for 2 minutes. Spread V2 of
this on the cake. Make a small funnel with a small piece of
thin, tough writing paper, clip the point and use to decorate
the cake with remaining icing. Flowers may be used in the
center if desired.
Honey or corn syrup may be substituted for syrup in the
boiled frosting. Jloney needs a longer cooking than sugar.
But the icing holds its shape and remains soft a long time.
WHITE ICING
1 cup sugar 4 teaspoon vinegar
Vs cup boiling water ^
Cook until it spins a thread, pour slowly over beaten whites
of 2 eggs, then beat until stiff, adding a little vanilla.
NUT CARAMEL ICING
154 cups brown sugar 34 cup white sugar
V& cup water Whites of 2 eggs
1 teaspoon vanilla '4 cup broken walnut meat
Boil sugar and water without stirring, until it threads.
Pour gradually while beating constantly, on beaten whites of
eggs, and continue beating until thick. Set pan over hot water
and cook until mixture becomes granidar on edge of pan.
Remove from fire and beat in chopped nuts. Spread on layers
and top of cake. (Mrs. Frederic I. Merrick)
100
MAPLE ICING
\\ Iiites of 2 eggs beaten stiff 2 cups Maple Syrup
I'oil syrup until it will roll into a ball after being dropped
in cold water., Slowly stir syrup into the whites of the eggs
beating all the time. Beat until thick enough to spread. This
makes enough for a laver cake.
(Mrs. Walter C. Carroll)
Desserts
DATE PUDDING
1 cup chopped walnuts 4 tablespoons cracker crumbs
1 cup chopped dates mixed with 1 tablespoon
Baking Powder, yolks of 3
eggs beaten with .)4 cup
sugar
To the eggs and sugar add the cracker crumbs and baking-
powder, then the nuts and dates. Fold in tlie whites of eggs
beaten stiff.
Bake in a moderate oven about 35 minutes. Serve cold
with whipped cream.
GINGER BREAD WITH APPLES
GINGER BREAD
1 cup fat 2 teaspoons soda
1 cup brown sugar (or Karo) 2 teaspoons cinnamon
1 cup molasses 1 teaspoon cloves
1 scant cup cold water, if ^ teaspoon allspice
using Karo, -34 cup water 1 teaspoon ginger
2 eggs
2% cups flour and Yz cup r3'e
or (li/4 cups barley and
1 % cups flour)
5 apples Y\ cup water
Yi cup sugar
Pare core and cut apples into eighths and cook in a syrup
made by cooking sugar and water. When the apples are half
done, drain well and put into a buttered pan, pour over this
any ginger bread mixture and bake. Serve with a sauce made
by pouring the syrup in which the apples were cooked over
a well be.-.tc'.i egg. The syrup should be boiling when add'id
to the c::; (Mrs. Jas. lUu-t)
A SIMPLE CUSTARD
2 cups milk 2 tablespoo'is cornstarch
2 tablespoons sugar 2 eggs (yolks)
Put sugar and corn starch in small pan with handle, drop
in the egg yolks, blend, then p.dd milk gradually, place over
the fire, stirring constantly until it boils up well. Flavor with
vanilla. Divide in five sherbet glasses.
Bake apples and pears in a little water long and
slowly so as to form a rich syrup out of thenieslves.
Long, slow cooking also develops a rich flavor in prunes.
MERINGUE
- ^Sgs 2 teaspoons of cocoa
2 teaspoons of sugar
Whip the whites of eggs until they are very stiff Mix
the sugar and cocoa with a little of egg white th^n blend ill
together and flavor with a few drops of vanilla. Put this in
sherbet glasses, place glasses on a pan and put on the toast-^r
trav until browned. (Mrs. \V. L. Davis)
ST. JAMES PUDDING
1 cup molasses 1 cup sweet milk
% cup butter 1 level teaspoon soda in a
1 teaspoon cinnamon and a little hot water
pinch of various other 2^1 cups flour
spices
Put in mould greased with butter and steam 31/2 hours.
.Serve hot with liard sauce. (See sauces)
PRUNE PUDDING
1 pt. milk 4 talilcspoons sugar
V2 cup flour 1 teaspoon salt
1 lemon 1 |l,. j, runes
3 eggs
Grate lemon and heat half the milk with the grated rind
coming to a scald. Mix the rest of the milk w^ith flour, cook
until thickened and pour into that the lemon, then add sugar.
Take from the fire, and add w^ell beaten yolks of eggs. Let
stand and cool. Have your prunes well cooked and ma«h
through a colander. Add the juice. Have the whites of the
eggs well "beaten. Mix prunes with the sauce and fold in the
whites of the eggs. Put in baking dish, cook 15 minutes.
Serve with hard sance. (Mrs. C. I. McKee)
"DON'T WASTE FOOD BY SERVING TOO MUCH."
Cook just enough for your family. Do not imagine
you are going to have unexpected guests. The chances
are that you will only waste good food. Serve smaller
portions, so that none will be left on the plate."
"Careless cooking must go."
"Don't let perishable foods perish in your house. Buy
only v/hat you need."
103
CHARLOTTE RUSSE
1 tablespoon gelatine dissol(ved 1 pt. doul)Ie thick cream
in ^ cup coffee Sugar to taste
When whipping, gradually add your sugar, sifting it as
you put i.t in. When cream is thoroughly whipped, gradually
pour in the dissolved gelatine, rubbing it through a tea strainer.
Have ladyfingers placed around the dish then pour this in the
center. A delicious dessert is to place this in a mold, pack
in ice for four or five hours and then turn out as you would
ice cream. You can use wine for flavoring or fruit juices, dis-
solving your gelatin first in water but only enough to soften,
then add your flavoring to the gelatin.
(Mrs. C. I. McKee)
ORANGE BAVOISE
Juice 3 oranges 1^ cups sugar
1 lemon 1 pint whipped cream
2 level teaspoons gelatine
Dissolve gelatine in Vs cup cold water for 15 minutes, then
place bowl in hot water. Add sugar to fruit and gelatine and
when partly congealed add whipped cream.
Mould and set on ice to chill.
(Miss Helen Barclay)
WAR PUDDING
Take 5 or 6. stale muffins, cornmeal, rye or graham, cover
with milk and when soft beat well and add:
1 tablespoon brown sugar ^4 teaspoon salt
1 tablespoon molasses 1 or 2 eggs
little nutmeg 1 level teaspoon soda
V2 teaspoon cinnamon J.^ cup raisins or currants
Pour into a well greased dish or custard cups and steam
for IV2 hours without lifting the cover. Serve in saine dish.
(Mrs. A. W. McEldowney)
WARTIME STEAMED PUDDING
1% cups Graham Flour 1 cup chopped raisins
1 cup milk V2 teaspoon salt
3/2 cup molasses 1 level teaspoon soda
Sift the graham flour, Init return bran to the sifted mix-
ture. Dissolve soda in milk, add the molasses and s:ilt and
pour all over flour. Beat well and add chopped raisins. But-
ter well a double boiler and pour in mixture. Steam 4 hours
with tight lid, keeping plenty of water boiling in lower ves-
sel. Turn out on platter when done. Serve with hard or
golden sauce. Forty minutes sufficient for steaming in indi-
vidual moulds. (See golden sauce).
(Miss Emma B. Suydam>
104
BAKED APPLES
Apples • }^15utter
Seedless raisins' Molasses
Pare and core apples of uniiorm size, fill centers with
seedless raisins. Place a small piece of butter and a teaspoon
of molasses on each. Put enough water in pan to prevent
burning. Mrs. W. W. Wishart)
SPANISH CREAM
Y2 oz. gelatine ^ eggs
1% pt. cold milk 4 tablespoons sugar
Flavor to taste
Let gelatine stand in milk % hour, then let it come to
l)oiling point. Stir in the beaten yolks of eggs with sugar.
Pour this mixture over well beaten whites, put in moulds and
serve with cream when cold
GRAPE NUT PUDDING
1 cup grape nuts 1 tablespoon butter or other
■/J cup sugar fat
2 cups milk Pinch salt
1 teaspoon vanilla
Scald milk and pour over grapenuts, let stand until cool.
P^eat eggs,, add sugar and butter and pour into milk and gra-pe-
nuts mixture. iJake mitil consistency of baked custard. Serve
with cream. (Mrs. Robert Miller)
FIG DESSERT
y2. 11). stewing or layer figs % lb. ])aper shelled almonds
y> li). seedless raisins K' P''it cream
Stew figs until tender (about 1 hour to get a thick syrup).
.Stew raisins also, 1 hour; put figs and syrup in center of round
plate, about the size of a chop plate, then put the raisins
around the figs, after that the nuts, adding the cream last,
which should be beaten very stiff.
PRUNE WHIP
2 cups of prunes y^ pt. cream
Vz package of Jello or gela-
tine
Boil prunes until they have a thick syrup; stone one-half
of the prunes and beat hard, or until they are light; pour Vi
ijt. boiling water on the Jello, add the beaten prunes when the
Jello starts to cool; pour into a mold and set in a cold place.
When the mold is set, turn out on center of round plate,
put the whole prunes in their own heavy syrup around the
molded whip; beat the cream very stiff and put on top. {\
lew nuts added to the whole prunes is suggested).
10.S
PRUNE PUDDING
1 lb. prunes 3 eggs (whites only)
Boil prunes 1 J/) hours, or until very little juice is left;
seed and beat hard until very light. Beat the eggs stii'f and
mix lightly into the beaten prunes. Bake in deep dish, 10 to
15 minutes r.nd serve at once. (A custard sauce made from
the vellovvs of the eggs is sometimes used-
(Mrs. S, B. Ely)
LEMON PUDDING
I^eat the yolks of 3 eggs and m!:i Vv'ith -ji cup sugar, 1
tablespoon of butter, and 1 scant tablespoon of flour. Beat
thoroughly and add the juice of 3 good sized lemons and the
rind of 1 and 4 tablespoons of chopped walnut msats.
Fold in the whites of 3 eggs after being beaten very stiff.
Put in pudding dish and bake until stii'f.
MAPLE SAUCE TO BE SERVED WITH RICE
2 eggs (yolks) V2 cup whipped cream
14 cup maple syrup Pinch of salt
Beat yollcs of eggs until thick. Heat maple syrup, while
hot stir into yolks. Cook until spoon is coated. Strain and
beat thoroughly until cooked. Acid whipped cream and salt.
Serve very cold. (Mrs. J. J. Miller)
APPLE SAUCE (Made with pineapple syrup)
Cook as usual, using the syrup from canned or fresh pine-
apple in place of sugar. (Mrs. W. C. Anderson)
PRUNES COOKED WITHOUT SUGAR
Sterilize with boiling water. Soak over night. l^ake in
a slow oven in the water in which they are soaked.
SURPRISE PUDDING
1 cup sugar Juice and rind of half an
5 eggs .. orange
1 cup flour
Cream yolk of eggs and sugar, add orange juice, then flour.
Whip the wdiites stiff, fold in and bake in slow oven 30 minutes.
When cold cut hole in center of cake. Whip one pint
cream stiff, flavor with sherry wine, pour in center of cake.
Make chocolate sauce and pour around cake and serve.
(Mrs. W. J. Holland)
4 apples
V2 tablespoon flour
J/4 cup water
BAKED HONEY APPLES
Vs cup hone>-
tablespoon oleomargarine
Cinnamon
Score and core apples and arrange in baking dish. Mix
flour, water and honey and pour over apples. Dot with oleo-
margarine, sprinkle with cinnamon and bake until soft.
PLUM PUDDING
W-i cups finely chopped suet
1 cup molasses
1 cup milk
1/4 cups raisins
1 cup currants
V2 cup citron
Boil 3 hours an
cups graham flour and
cornnieal mixed (scald
cornmeal before using)
teaspoon soda
Spice to taste
ser\c with hot sauce.
(Mrs. Wni. M.
lain
FIG TAPIOCA
% cup pearl tapioca
3 cups cold water
1 H cups light brown sugar
% cup figs, diced
% cup walnut meats, cut fine
luice V2 lemon
Soak tapioca over night in water with a i)inch oi salt. In
morning add sugar and figs and cook a full hour in double
boiler, then sdd nuts and lemon iuice. When coH serve with
whipped cream. (Miss Anna Dake McCague)
DATE PUDDING
small teaspoon baking pow-
der
egg
Cinnamon
J4 cup butter . 1
3/ cup sugar
V2 cup milk 1
'/2 cup dates
V2 cup English walnuts
(chopped fine)
Make in solid sheet, cut into squares, ])ut vv hipped cream
and chopped nuts (in addition to half cup) on top. Bake in
hot oven 20 minutes.
PRUNE JELLY
primes
cup of sugar
V2 box of Knox's gelatine
2 cups of water
Cook the prunes in 2 cups of water until tender. Dissolve
the gelatine in one cup of water. Remove the seeds and skins
of the prunes by putting, through colander. Return to the
liquid, adding sugar. Cook fifteen minutes. Remove from
fire. Add gelatine and put into individual moulds. Serve with
cream and sugar.
(Miss Rachel C. Aiken)
107
MARSHMALLOW PUDDING
V2 pound marshmallows
1 cup heavy cream
f 1 tablespoon granulated gela-
j tine
Or -j J4 cup cold water
I % cup scalded cream
[ 1 cup thin cream
y2 cup English walnuts
2 tablespoons powdered sugar
1 teaspoon vanilla
y2, cup preserved cherries
Cut walnut meats and marshmaliow into small pieces. Whip
heavy (whipping) cream. Add sugar and vanilla, fold in re-
maining ingredients. Mould and chill.
For thin cream, soak gelatine in cold water, dissolve in
scalded cream. Strain into a bowl and add sugar and vanilla.
Set bowl in pan of ice water and stir constantly till it begins
to thicken. Then fold in "whip" cream and other ingredients.
Should gelatine mixture become too thick before adding
whipped cream melt over hot water and again cool.
(Miss Helen Heiner)
BREAD PUDDING
3 eggs
1 taljlespoon sugar
1 lemon
Butter
1 cup bread crumbs
1 quart milk
Salt
To well beaten eggs add heaping taljlcsjjoon sugar, gralod
rind of lemon, 1 tablespoon lemon juice, a little melted butter,
1 cup bread crum])s rubbed through the hands, salt to taste.
Add ni'ik. I^iuke in hot oven until brown.
(Mrs. George E. House)
CRUMB BREAD PUDDING
^V2 cups dry bread crumbs
V2. cup cornmeal
1 cup (jraham Flour
1 cup boiling water
I cup milk
^ cup molasses
Yi, teaspoon salt
1 V-i teaspoons soda
Pour boiling water over the dried sifted crumbs and let
stand for 10 mmutes. Sift the other dry ingredients and add
to crumbs with molasses and milk. Pour into a greased mould
and steam 3 hours.
(Mrs. Wm. U. Follansbee)
HINGHAM PUDDING
Yi cup Orleans Molasses
V^ cup water
1^ cup flour
;4 cup melted butter
Vz teaspoon soda
Y2 teas])oon cinnamon
Yi, teaspoon ginger
Yi, teaspoon salt
Cho])ped nuts and raisins if desired. Steam 1 hour. Serve
with liard sauce.
(Mrs. E. 1'". Gcrber)
108
STEAMED CHOCOLATE PUDDING
5 squares Maillard's Chocolate 5 eggs
5 tablespoons butter
Melt chocolate ami butter in double boiler, add first yolks
and then whites of eggs beaten separately. Place in ring mould
without lid and steam for 35 to 40 minutes. Serve with hot
chocolate sauce or whipped cream.
(Mrs. VVm. B. Trainor)
COTTAGE PUDDING
Vz cup butter 1 teaspoon soda
1 cup milk Flour enough to make a
^ oiks of 2 eggs, beaten stiff batter
1 cup sugar
CHOCOLATE BREAD PUDDING
2 cups milk 2 eggs
4 tablespoons grated choco- P/^ cups stale bread crumbs
'^te 2 tablespoons powdered sugar
2 tablespoons butter \'anilla
% cup sugar
Scald the milk, then add the chocolate which has first been
melted over hot water, then butter and sugar. Stir w^ell and
pour over soft bread crumbs and beaten egg yolks. Add
vanilla and pour into buttered baking dish. Bake 30 minutes.
Make a meringue of the whites of eggs beaten stiff; add ])Ow-
dered sugar and vanilla.
SPICED BREAD PUDDING
1 cup dry bread crumbs % teaspoon salt
2 cups hot milk 14 teaspoon cinnamon
% cup seeded raisins % teaspoon each of powdered
1 egg cloves, nutmeg, allspice,
V2 cup molasses mace and ginger
Pour hot milk over the bread crumbs and let stand for
5 minutes. Steam the raisins at the same time. Then add to
the milk and crumbs the seasonings, molasses, raisins and a
well beaten egg. Pour into a buttered baking disli and ])ake
in a moderate oven for one hour.
N.'ote — Bread crumbs can be used for stuffing, filling and
to replace flour in the making of sauces, hot cakes, pudding,
etc. ■ (Mrs. VVm. U. Follansbee)
FILLING FOR NUT CAKE
1 pint whipped cream A little powdered sugar
Vanilla 14 lb. chopped nuts
Put this between layers of cake and spread a soft icing
on top. .\ delicious dessert, but must be used when freshly
made. (Mrs. C. .\. Rook)
109
MOLASSES PIE
1 cui) liutter 2 eg^s (whites)
1 cup sugar 1 cup New Orleans molasses
5 egg;; (yolks) ' 1 teaspoon nutmeg
Work sugar into softened butter. Add beaten yolks, mi)-
lasses, nutmeg and slightly beaten whites. Mix all well and
Lake in pastry. This makes two i>ies.
ANGEL PUDDING
Yi cup I'.nglish walnut n)eats 1 M; teaspoon leaking I'owdcr
l.S dates -Y^ cup i)owdercd sugar
5 eggs (whites;
Chop nuts and dates. f5eat whites stiff and add sugar and
baking pov/der. Mix in dates and nuts. I'fjur into small bak-
ing dish, i'akc in a slow oven 20 minutes. Serve with whiji-
ped cream.
(.Mrs. (/illiFord I!. .Sweeny;
SNOW PUDDING— CUSTARD SAUCE
2 cups boiling water 3 tablesijoons cornstarch
Yi cup sugar • Yz teaspoon vanilla
Pinch salt 2 eggs (whites) beaten stiff
Mix water, sugar, salt and vanilla, thicken witii cornstarch.
While hot add 2 eggs. Whij^ and let cool.
2 eggs (yolks) i'inch salt
2 cups milk V2. teaspoon vanilla
% cup sugar
1 teasijoon cornstarcii mixed with <;ojrl water. Mix first
milk, sugar, salt and vanilla and tliicki-ii v.illi cornslarch. Add
slowly beaten yolks while lioi.
(Mrs. 1'. M. bulb-r;
CUSTARD SOUFFLE
2 tablespoons butter 1 cup milk
L tablespoons flour 4 eggs
2 tal)les)jof;ns sugar
I'.oil milk in double boiler, rujj butter and flour together,
adil \i> boiliii^i, milk, boil 10 minutes. I'eat yolks of eggs and
sugar together, add to mixture, set aside to cool. Heat whites.
Mix all together, jjour into greased pudfling dish. Takes 30
minnl<rs in ()uick oven. Serve at once with vanilla sauce.
(Mrs. H. A. Ross;
110
DELICATE FRESH STRAWBERRY DESSERT
-V4 cup tresh strawberries \\ liitc of one egg
1 full cup granulated sugar
I'ut all together and whippcu uium stiff.
Drop fresh strawberries in each dish and SiTve. f^erves 7.
BLUEBERRY STEAM PUDDING
1 cup tlour '•_> cup milk
1 tablespoon lard 2 teaspoons Royal baking
1 egg powder
Pinch* of salt 1 cup Idueberries
1 tablespoon sugar
lUitter dout)ie boiler, steam I'j hours, serve \v:th cream.
BROWN PUDDING
1'.- cups draham Flour 1 cup raisins
1 cup sweet milk 1 teasroop soda
H cup molasses Pinch of salt
Steam .^ hom's and serve with nutnu-g since. (See s:uicesV
ICED RICE PUDDING
J cups boiled rice (, mashed 2 eggs and 4 tablespoons
'me) powdered sugar
1 lemon 1'.. pts. boiling milk
.\dd the boiling milk, yolks of eggs well beaten and rind
of lemon to the rice. Return to fire stirring all the time, and
let boil until it thickens to a custard. Pour into shallow dish
and spread with meringue made from well beaten whites of
eggs, powdered sugar and juice from one-half lemon. I'ut in
hot oven until putted and a delicate brown. Serve ice col.l
with preserved cherries or strawberries if desired.
ITALIAN CREAM
's t>ox gelatine 2 eggs
1 pt. milk ^2 cup sugar
\ unilla
Soak gelatine one-half hour in cold water, put milk in
double boiler. When boiling, stir in yolks of eggs, well beaten,
add sugar and gelatine. When custard begins to thicken take
otY and i>our into a deep dish' in which the whites have been
beaten to stilT froth, l-'lavor with vanilla. Put into mould an 1
allow 4 hours to cool.
>Mis r. W. l-riend>
NEW ENGLAI'D INDIAN PUDDING
1 quart milk (boiling) 1 teaspoon ginger and salt
1 scant cup cornmeal 1 quart cold milk
Butter (size of an egg) 2 eggs (well beaten)
1 small cup molasses
Add the cornmeal (which has been mixed with a little ot
the cold milk) to the quart of milk, when nearlj' boiling. To
this, while boiling, add butter, molasses, cold milk, eggs, gin-
ger and salt. Bake two hours.
(Mrs. Chester B. Albree)
TROY PUDDING
1/2 cup chopped suet V2 teaspoon soda
V2 cup seeded raisins 5^ cup milk
Vs cup molasses 2 cups flour
5/2 teaspoon salt
Dissolve soda in milk, after which mix all ingredients to-
gether and steam three hours. Currants and citron if desired.
(Serve with cornstarch sauce.)
PEACH PUDDING
2 eggs (beat yolks) 6 tablespoons granulated
1 ■ cup of milk sugar
V2 teaspoon salt 3 teaspoons baking powder
1 tablespoon melted btUter
Mix and beat in l^^^ cups of flour, into which has been
sifted the baking powder. Stir in carefully well beaten whites
of eggs and pour the batter into shallow, well greased pans.
Put halves of canned (or fresh) peaches over the top and
sprinkle with 6 tablespoons of granulated sugar. Bake in
quick oven j4 hour. Serve warm with sauce.
Sauce. Use liquor from canned peaches or whipped cream
with thickened sauce. (Miss Bertha Young)
RICE CUSTARD
1 cup rice, boiled and still hot 2 eggs
3 cups milk 1 tablespoon cornstarch
•K cup sugar Flavor to taste
Make a custard of milk and corn starch sugar and yolks
of eggs. Stir into this the cup of rice, add flavoring (nutmeg)
and orange or lemon peel). Turn into a pudding dish and
bake until set. Make a meringue of the whites of the eggs.
This pudding should be soft enough to eat without cream.
(Mrs. Joseph H. Moore)
112
TAPIOCA CUSTARD
3 tablespoons pearl tapioca 3 talilespoons sugar vanilla
2 cups milk Orange juice or rind, grated
2 eggs
Soak tai)ioca 4 or 3 hours in half cup of water. Have milk
boiling, stir in tapioca, let simmer. Stir often till tapioca
is clear, then pour over yolks of 2 eggs whipped with the
sugar. Return to the stove and let simmer till custard is thick.
Turn in bowl, flavor with vanilla or orange juice or grated
rind. Stir in lightly the whipped whites of eggs.
RHUBARB
A fair amount of pink skinned 1 cup honey
rhubarb 1 cup water
Stew slowly al)out 20 minutes.
(Mrs. Taylor Allderdice)
SUGGESTION FOR DESSERT
Small quantities of lemon or coffee jelly or Spanish cream
can be made presentable and utilized by placing a few spoons-
ful in sherbet glasses and capping with a well flavored mer-
ingue of white of eggs and sugar or whipped cream.
(Mrs. Albert Kingsbury)
RUSSIAN CASCELL
Drain juice from any kind of canned fruit or mixture
of fruits. Cut fruit into small pieces and put on a plate.
Sprinkle with sugar and put in oven to dry. Strain the juice
and put over the fire to boil. While boiling stir in corn starch
mixed with cold water, allowing 2 tablespoons of corn starch
to each pint of juice. Stir constantly until it boils and then
beat until clear. Arrange in sherbet glasses with the pieces
of fruit through it and serve cold with whipped cream or cream
and sugar. This may be made with dried stewed fruits, dried
peaches or apricots are especially nice.
(Mrs. W. L. Davis)
CHARLOTTE RUSSE FLUFF
2J/2 teaspoons or ^ box gela- 1 tablespoon vanilla
tine 1 pint cream
1 cup sugar 4 grated macaroons or nuts or
^4 cup water fruit
1 egg
Soak gelatine in J4 cup water for Yz hour. Set cup in boiling
water until dissolved. Make a custard of milk, sugar and egg.
Add gelatine and vanilla and set aside to cool. Whip cream and
add custard to it with \vhip]:)er. Pour into mould.
(Mrs. -Mexander .\imick)
APPLE CUSTARD
1 dozen apples 1 quart milk
4 eggs Sugar and butter
4 tablespoons flour
Pare and core uniform apples. Place in shallow bake dish,
fill center with sugar and put bit of butter on top. Beat eggs
separately. Beat these ingredients 8 or 10 minutes and pour
around the apples (not over them) and bake until apples are
CARROT PUDDING
1 cup grated potatoes J^ cup raisins
1 cup grated carrots Vs cup butter
1 cup sugar V2 teaspoon cloves
1 cup flour yi teaspoon cinnamon
y^ cup currants V2 teaspoon nutmeg
Stir 1 teaspoon of soda into the potatoes, flour and raisins.
Grease pail, cover tight, steam 3^ hours. Serve witli sauce.
(Mrs. H. C. Torrance)
GRAHAM AND FIG PUDDING
4 tablespoons Graham Flour in Ij/; cup English walnuts
1 pt. water — cook 15 min., add 1 cup sugar
1 lb. bgs, chopped Pinch salt
Boil 15 minutes, put in mold. Serve with whipped cream,
a lemon, or hard sauce. Serves 10 portions.
(Mrs. F. M. Fuller)
ICE BOX PUDDING
\V2 cakes sweet chocolatci 4 eggs
melted 1 teaspoon vanilla
2 tablespoons boiling water I5/ doz. lady fingers
2 tablespoons pulverized su-
gar
To the melted chocolate add boiling water, pulverized su-
gar, the yolks of eggs stirred in one at a time, teaspoon vanilla.
Stir in beaten whites of eggs.
I^ine a mould or pan with waxed paper. Separate ladv
fingers. Lay a layer of cake and a layer of sauce until all
is used. Put in ice box to settle, and serve with wliii)i)ed
cream. ■ (Miss Alice G. McChesney)
IN
BANANA FLIP
2 l)ananas 1 Ic-iium
2 eggs, whites Salt
S tablespoons pulverized sugar
I'oat the whites of cgf:;s to a stilT troth with a pinch of salt
and sugar. Add pulp of bananas which have been pressed
through a potato ricer. Also the juice of lemon.
Serve in sherbet cups with boiled custard or w]iipi)ed
cream.
Stewed apricots, rijjc jieachcs, prunes or any fruit of wliich
pulp may l)e made. (Mrs. h'rcdcric 1. Merrick)
BANANA CREAM
2 tablespoons granulated V2 cu]) honey
gelatine juice 1 lemon
1^,^ cups hot niiHc 1 cup whipped cream
3 ripe bananas
Soften gelatini.- in '4 cup of cold water and dissolve it in
the hot milk. .\dd the bananas mashed and put through a
siev« with the lemon-juice. Add honey. When cold and be-
ginning to stiffen whij) the cream. Pour into a cold, wet
mold and place in the refrigerator to stifi'en.
.Any other fruit may be used.
(Mrs. Edward J. House)
RASPBERRY SPONGE
l\^ tablespoons granulated 1 cup raspberry juice
gelatine Juice of 1 lemon
J4' cup cold water Whites of 3 eggs
V2 cup boiling water .1 pint cream
1 cup sugar
Soak gelatine in cold water and dissolve in the boiling
water. Strain and add sugar, raspberry juice and lemon.
Chill in pan of ice water. When quite thick, Leat with egg
whisk mitil frothy, then add the whites of eggs beaten stiff
and fold in the whipped cream.
(Mrs. S. B. McCormick)
CREAMED RICE WITH BRANDIED FIGS
2 cups cold boiled rice \ anilla
1 cup whipped cream llrandied figs
Take rice aiul l)cat with it w Iiiijjjed cream Ihuored with
vanilla. Arrange in individual portions, cover top witli
brandied figs and serve with cream.
RICE SOUFFLE
y-2 cup rice 2 tablespoons butter
% cup milk 1 teaspoon vanilla
4 eggs 1 cup Sultana raisins
2 tablespoons sugar Lemon or orange rind
Boil rice in 3 cups salted water. Add milk and cook until
milk is absorbed. Put in yolks of eggs beaten with sugar and
butter. Cook a moment, remove from fire. Add raisins, vanilla
and grated rind of a lemon or orange. Fold in the beaten
whites of eggs and bake in buttered dish 30 minutes. Serve
hot with a hard sauce.
MARSHMALLOW CREAM
Vz lb. marshmallows 1 tablespoon corn starch
1 cup whipped cream Red raspberry juice.
Y-2. cup chopped nuts
Cut marshmallow in pieces; add whipped cream and nuts;
stir together and let stand all night. Thicken with corn starch
and serve with red raspberry juice.
(Mrs. Edward J. House)
MANHATTAN PUDDING
1% cups orange juice ]^ cup powdered sugar
Y\ cup lemon juice ^2. tablespoon vanilla
Sugar to taste % cup chopped nuts
1 pint whipping cream
Mix fruit juices and sweeten to taste.
Turn inixture into brick mould. Whip cream and add
sugar, vanilla, and nut meats. Pour over first mixture to fill
mould. Cover with greased paper. Fit on cover, pack in salt
and ice, and let stand for three hours.
(Mrs. W. J. Holland)
FROZEN CHERRY PUDDING
1 pint milk 1 quart whipped cream
XYz cups sugar 1 large cup rich preserved
2 eggs cherries
Vanilla Wine
2 tablespoons gelatine
Make custard with milk, eggs, 1 cup sugar and vanilla.
Add to this gelatine which has been soaked in cold water.
When cold add whipped cream and J^ cup sugar. Flavor with
wine and when mixture is partly frozen, add preserved cher-
ries. (Miss Louise M. Richardson)
116
MAPLE MOUSSE
1 cup maple sugar 1 pint cream
4 eggs Salt
Heat maple syrup. Let cool slightly and beat slowly
into the beaten yolks of eggs and let cook until thick like
candy. Beat stiffly the whites of the eggs and add to them a
pinch of salt and cream, whipped. Let siyrup and yolks cool
and then fold into the stiffly beaten cream and whites of eggs.
Pour into mould and ])ack in ice and salt, 3 to 4 hours.
(Mrs. C. R. Peddle)
FROZEN APPLE FLOAT
3 pints stewed apples Sugar
1 pint cream Vanilla
4 eggs
Put apples through sieve, sweeten to taste and flavor with
vanilla. Beat this light with egg, whip and add well beaten
eggs. Before freezing add the cream. This makes three
quarts when frozen. (Miss Louise M. Richardson)
MAPLE ICE CREAM
1 quart cream 5^4 lb. pecans
1 cup maple sugar
To 1 quart of rich cream add maple sugar, chopped pecans,
and freeze.
MAPLE PARFAIT
1 cup maple syrup 1 pint cream
4 eggs
To maple syrup add beaten yolks of eggs. Stir until this
comes to boil. Strain and cool. Whip cream and add beaten
whites of eggs. Mix all together and freeze.
(Mrs. Paul Sturtevant)
APPLE DUMPLINGS
Sauce — Make sauce first.
2 cups sugar (brown and white 2 cups l)oiling water
mixed 1 lemon cut thin and in small
2 tablespoons flour pieces
2 tablespoons butter
PASTRY
1 pint flour % cup milk
2 teaspoons baking powder 1 tablespoon, each butter and
Vz teaspoon salt lard
Roll thin, sprinkle with butter, sugar and cinnamon. Spread
over this 3 or 4 apples chopped fine and make into a roll.
Cut into eight dumplings. Pour over them y2 the sauce and
bake 40 minutes in moderate oven. Serve with the other half
of sauce, heated. (Mrs. George M. House)
COTTAGE CHEESE CUSTARD PIE
!/2 cup cheese V^ cup sugar
2 eggs 1 cup milk
Drop piece of butter liere and there on top. Bake in pie
crust. • (Mrs. II. A. Ross)
RHUBARB PIE
Crust Filling
2 cups pastry flour \\'2 cups cut rhubarb
J/4 cup butter 1 cup sugar
% cup lard Mix and add to one beaten egg
Chon brd and butter into flour, m'x with ice water. Roll
lightly, fold three or four times, add filling and bake.
CHERRY PUDDING
To two tablespoons of cornstarch mixed to a smooth
paste with a little cold milk, add two cups of milk and one
tablespoon of sugar; flavor with the grated peel of one lemon,
put into a double boiler and boil until it becomes thick; re-
move from the fire, stir in a cup of canned cherries, let cool,
then pour into a serving bowl and decorate with some of
the cherries. Whipped cream is an addition. Other canned
fruits may be used in place of cherries.
STRAWBERRY SHORT CAKE
1 cup sugar 2 cups flour
Vz cup butter 2 teaspoons Royal baking pow-
2 eggs der
1 cup milk
Mix butter and sugar, then well beaten eggs, then m Ik
and flour and baking powder. Bake in 2 cake pans, J^^ pint of
cream, 2 boxes berries. Keep best berries for top, crushing
the remaining berries, sweetening to taste an hour or so be-
fore serving. (Mrs. H. A. Ross)
lis
APPLE POPOVERS
Vz cup flour Sweet milk, enough to
1 teaspoon baking powder make soft dough
1 teaspoon butter
Slice apples or peaches and jnit in bottom of cui)S. Put
a little sugar, butter and nutmeg on top of fruit.
Drop mixture over fruit in cups and steam an hour.
(Mrs. Paul Sturtevant)
STEAM SUET PUDDING
hot
cup chopped
suet
1
teaspoon soda in
cup molasses
water
1 \A
cups milk
%
teaspoon salt
cup raisins
2
teaspoons cinnamon
cup currants
1
teaspoon cloves
V2
cup citron
Graham flour to thicken enough to pour off spoon (not too
stiff); fill well greased mold and steam 3 hours.
(Mrs. H. P. Allen)
When fruit has fermented slightly, reheat it, add a
small amount to light brown sugar, and use for pies.
119
Pie for War Time
CRUSTS
RYE PIE CRUST
1% cups wheat flour 1 teaspoon salt
I1/2 cups rye flour 1 scant cup Crisco
Ice water to mix. It will take about 1% cups.
Mix dry ingredients and cut shortening in with a knife-
Add water gradually, using just enough to hold together.
Roll out, handling as little as possible,
for several days. (Mrs. Mary R. DeMotte)
BARLEY
2 cuiKs liarlcy flour Vs cud vegetable oil
1 teaspoon salt V2 teaspoon baking powder
(."ombine as for other pastry, adding enough water for
a stiff dough.
CORNMEAL AND WHEAT
> V2 cup cornmeal V2 teaspoon salt
1/2 cup wheat flour 2 tablespoons vegetable oil
Combine ingredients, using encugh liquid to make a dough
that can be rolled thin. Bake in quick oven.
OATMEAL
2 cups 'finely ground oatmeal 1 teaspoon salt
1 cup boiling water 2 teaspoons vegetable oil
Scald the oatmeal with the water. Add the oil and mix
thoroughly. Roll ver}^ thin and line small pie or tart tins
with the mixture. Bake in a hot oven.
RICE
IV2 cups rice flour V2 teaspoon ."-alt
yi cup wheat flour Ice water
V3 cup crisco
Work shortening and flour well together, using the tips
of the fingers or a knife. Moisten with ice water and keep
•-n a cool place until ready to use.
COTTAGE CHEESE RICE PIE CRUST
V2 cup cottage cheese 1 cup rice flour
6 tablespoons vegetable oil 6 to 8 tablespoons ice water
}/2 teaspoon salt
Cream shortening, salt and cheese very thoroughly to-
gether, then add flour and blend well.
(War Food Bureau, Women's Civic League, Baltimore)
122
MINCE MEAT WITHOUT MEAT
1 pk. green tomatoes chopped 2 teaspoons cinnamon
fine 2 teaspoons cloves
2 qts. apples chopped fine 1 teaspoon grated nutmeg
1 cup suet chopped fine 1 teaspoon salt
2 lbs. raisins %teaspoon pepper
4 lbs. brown sugar
Mix all together and cook J/$ hour. Take from stove and
add 1 large cup of boiled cider or vinegar. Seal in jars while
hot. (Miss Mary O'Hara Darlington)
SUGARLESS FILLINGS
APPLE
Make an apple sauce, using white syrup instead of sugar;
fill shells made with war-time pie crust; sprinkle top with
chopped nuts; place a square of currant jelly in the center of
each.
APPLE-RAISIN
Wash and soak one cup seedless raisins over night; sim-
mer in same water for an hour; add one quart peeled quartered
apples and one-half cup white syrup; simmer together until
done; fill tart shells made with war-time pie crust.
ORANGE
1 cup boiling water 3 eggs
4 tablespoons cornstarch % cup white corn syrup
1 large juicy orange 1 teaspoon lemon juice
Rub cornstarch smooth with a little cold water, add the
boiling water and cook for five minutes; add the pulp and
part of the grated rind of the orange, the syrup and the lemon
juice; heat thoroughly and pour slowly on the beaten yolks of
the eggs; beat well; pour into tart shells made with war-
time pie crust; cover with meringue made from the whites
of the eggs and flavored with leinon juice; sprinkle with
grated lemon peel; brown in oven; serve cold.
"War Candy"
NUT BALLS
% lb. walnut meat V^ package Karo or Maple Syrup
Yi lb. seedless raisins V^ package Puffed Rice
Boil syrup until ready to candy. Chop nuts and raisins
and add to syrup about 3 minutes before taking from fire.
Add puffed rice the last thing before turning out on buttered
platter. Roll into balls the size of a large marble.
STUFFED FIGS
Soak figs in sherry over night. Stuff with black walnut
meats and cherries chopped together. Roll in maple sugar.
HONEY CANDY
1 cup strained honey 1 tablespoon butter
2 cups brown sugar 34 cup milk
Boil until it forms a soft ball when tried in cold water.
Beat until it is thick. I'our into buttered pan. Cut in squares
and w^ap in paraffin paper.
KARO DIVINITY
3 cups brown sugar 2 eggs (whites)
Vt. cup Karo ^ teaspoon salt
1 square chocolate 1 cup chopped nuts
% cup water Vz teaspoon vanilla
Cook the sugar, Karo and water, until it forms a soft ball
when tried in water, having added the chocolate melted over
hot water. Beat the whites of eggs very stiff, and add other
ingredients. Pour on the hot syrup, beating all the time.
When mixture will stand alone, drop from teaspoon on but-
tered plates. The chocolate may be omitted.
(Mrs. Frederic I. Merrick)
"POPCORN HAS POWER."
Popcorn is very valuable as a food. Give the chil-
dren popcorn balls made with honey or corn syrup. The
children will be happy and satisfied, and you will be help-
ing your country by saving on other sweets.
125
PUFFED RICE WAR CANDY
1 cup sugar 3 tal)lespoonsful molasses
V2 cup water V2 teaspoon salt
1 tablespoon vinegar Boil until drops hard in
Boil for 5 minutes water.
Add piece of butter size
of egg
Mix puffed rice previously heated in hot syrup, spread on
buttered pans to cool.
STUFFED DATES
Select nice, solid dates. Seed and fill with any preferred
nuts. Dip in maple sugar.
MAPLE FONDANT
l)oiI any desired cpiantity of maple sugar (1 pt. makes
about ■)4 lb) until it rolls into a soft ball when dropi)ed in
cold water. I'our out on large platter or marble slab. P>eat
with spoon until it can be handled, then knead until it is soft
and creamy.
If the fondant is not to be used immediately, place it in
a covered vessel and keep it in refrigerator or some cool place
until needed.
Maple fondant is made and used exactly like the regular
fondant made from white sugar, and like the white, can be
made up in numerous ways:
Stuffed Figs — Dates, or any candied or preserved fruits.
Loaf — Made by kneading into a small loaf or fondant
chopped nuts, seedless raisins, or chopped dried or candied
fruits and slicing it with sharp knife.
Creams — Shape round or oval as desired and garnish with
nuts, etc.
Wafers — Ivemelt fondant in double boiler and drop on
oiled jiajjcr.
Cream Covered — Grapes, strawberries, nuts, etc., are made
by dipping in the fondant that has been remelted in double
boiler.
Balls — ^Shape fondant in balls and roll in finely chopped
nuts, cocoanut, etc.
"EAT NATURAL SWEETS IN PLACE
OF CANDY."
Eat dates and figs and other sweet fruits. Eat maple
sugar and honey, where you can get it, instead of candy.
MAPLE COCOANUT BALLS
1 fresh cocoamit (grated finely)! 11). Maple Sugar
Cook maple sugar in tlie milk from tlie cocoanut (if milk
does not measure a full cup add a little water). When the
candy rolls into a soft ball when dropped in cold water, re-
move from stove and beat until creamy.
Add % of grated cocoanut and stir lightly until well nii\e>l
with candy, pour immediatel,y on large i)latter or slab until it
is cool enough to handle. Knead into soft uniform consistency
and roll into balls about the size of a large marble. As each
ball is linished roll it in the remaining grated cocoanut. Lav
balls on i)lattcr or oiled i)aper to harden.
Dry shredded cocoamit may ])e used if the fresh cannot
be obtained (the flavor is not nearly so good) and the sng.ir
cooked in a cu]) of water or milk.
CHOCOLATE MAPLE FUDGE
1 11). Maple Sugar b'ew drops of \anilla if de-
1 cup milk sired
K' cake Baker's Chocolate
Boil milk and sugar tnitil candy rolls into soft ball, when
dropped in cold water. W hen about half done add chocolate,
stirring constantly to prevent burning. Just before removing
from fire add vanilla. Beat until creamy and i)our out in
greased pan to harden. When about half cooled cut into
squares with a hot knife.
These are just "'Alary Elizabetirs" recipes, simplified so
as to be possible for tbe amateur who docs not have a candy
thermometer or the many api)liances whicli the i)rofession;i'l
candy maker uses.
(Miss Letitia Hunter)
BLACK WALNUT TAFFY
1 quart New Orleans Molasses 1 cMip chopped black walnuts
1 cup brown sugar rinch of soda
1 tablespoon butter
Boil molasses and brown sugar until it cracks in cold
water. Add soda. While cooling add nuts and butter. I 'nil
as long as possible. Cut as desired.
HONEY ROLL
V2 cup strained honey 1 cup of either raisins, dates
1 cup chopped mixed nuts or ligs (or mixed)
If raisins are used carefully remove all seeds.
Thoroughly mix, put in a mould, placing a weight ui)on
it, and let stand 4.S hours before cutting in s(iuarcs.
127
CARAMEL FUDGE
2 cups lirown sugar 1 cup milk
Stir constantliy until it forms a soft ball in cold water.
Then beat until cold. I'our in pan and cut in squares.
BROWN SUGAR FUDGE
2 cups brown sugar 1 tablespoon butter
1 cup milk 2 oz. chocolate
,'4 teaspoon of cream of Tartar
Boil together until it forms a soft ball in cold water.
When cool add the butter and beat until very stiff. Then
add 2 or 3 tablespoons of cream, pour in pan and cut in
squares.
SEA FOAM
2 cups light brown sugar Whites of 2 eggs
1 cup water
Boil sugar and water together until it forms a soft ball.
Beat the whites of the eggs very stiff and slowly add the
boiled syrup. Beat until it will drop from the spoon.
MOLASSES CANDY
1 quart New Orleans Molasses 1 tablespoon butter
1 cup brown sugar Pinch of soda
Boil sugar and molasses until it will crack in cold water.
Add butter and soda, cool and pull as long as possible.
(Mrs. J. M. Thorne)
POPCORN CANDY
For making pop-corn candy either honey, maple syrup,
molasses, white cane syrup or corn syrup may be used instead
of sugar. To one cup of syrup allow one tablespoon of vine-
gar. Boil together until syrup hardens when dropped in cold
water. Pour over freshly pop_^ed corn and mold into balls or
fancy shapes.
108
Beverages
EGG NOG
1 egg )4 cup milk
Pinch of salt Vanilla or nutmeg
Separate egg. Beat yolk, add sugar and salt and beat
until creamy. Add milk and flavoring. Beat whites until
foamy, but not dry. Fold in lightly and serve immediately.
Note — Chill egg and ijiilk before blending.
(Miss Rachel C. Aiken)
MULLED CLARET
Remove core from an apple, put into oven and bake. Take
out of oven and fill with sugar and cloves. Tie apple in a
piece of cheese cloth and drop into 1 quart of claret. Let
simmer slowly for Yz hour and serve hot.
A domestic claret may be used.
(Miss Addah Gerdes)
MULLED CIDER
To 1 quart sweet cider, 4 tablespoons sugar, add 1 tea-
spoon whole cloves and some stick cinnamon tied in piece of
cheese cloth. Boil together for five minutes and serve steaming
hot.
GINGER ALE PUNCH
1 orange Sprig of mint
1 lemon
To 1 bottle of ginger ale add the juice of 1 orange and 1
lemon. Pour over crushed ice, add sprig of mint, and serve.
WARTIME-ADE
5 lemons (juice) 1 bunch mint (leaves)
1^ cups sugar % cup water
Allow to stand Vz hour. Strain over ice. Add 3 or 4 pints
ginger ale. Garnis,b glasses with mint.
HOT CHOCOLATE
1 quart milk 2 tablespoons sugar
1 block chocolate 1 teaspoon vanilla
Heat milk • in double boiler. Dissolve grated chocolate
and sugar with a little hot water. Add hot milk and beat
with egg beater, adding vanilla if desired.
130
ICED CHOCOLATE
1 cup corn syrup 2 tablespoons strong coffee
1 cup warm water Cracked ice
y^ cup cocoa Cream
Mix over hot water until dissolved, then boil to a heavy
syrup.
When thoroughly chilled add coffee. For 1 glass use 2
or 3 tablespoons of the mixture to the same amount of cracked
ice and y^ cup of cream. Shake well. Can be kept on ice
for several days. (Mrs. Mary R. DeMotte)
GINGER PUNCH
Candied ginger and rhubarb juice sweetened, are the chi^f
ingredients.
131
Preserved Fruits
FRESH PEACHES
Wash and boil jars and lids. Peal peaches, cut in halves,
place in jars. Boil syrup, proportion, 1 Va cups of sugar to
3 cups of water.
Pour syrup over fruit, filling jars. Put lids on without
screwing tight. Set in boiler with water ito shoulder of jar.
Boil until the peaches are tender. Have kettle of water boiling
on the stove. Lift jars out of boiler, dip rubber bands in
boiling water for a minute, put on jars, fill to overflowing
with the boiling syrup and screw lids tight. Do not have
more than 1 jar open at a time.
In doing a small amount of fruit, or when working alone,
it is better to do a few jars at a time. Then while filling 2
jars the syrup is boiling. Before starting to fill the third jar
set both kettles off the fire. By the time the third jar is filled,
the syrup and cooked fruit are both cool enough to handle.
Plums and small fruits, except blackberries, may be done
this way.
It is not necessary to place fruit in cold water to keep
from discoloring as when hot syrup is poured on. it takes
away any discoloration.
PEARS AND QUINCES
Sterilize jars and lids.
Prepare fruit and boil in plenty of water until tender.
Remove fruit from kettle, measure liquid and sweeten in pro-
portion of 1 cup sugar to 3 cups liquid. Boil syrup 10 min-
utes. Put fruit in syrup and boil 10 minutes.
Fill jars and set in boiler with water to shoulder of jars.
Rubber and lids must be on, but lids not screwed down.
Cover jars with clean cloth (several thicknesses) and cook
for an hour. Remove from boiler and tighten tops.
(Mrs. II. C. McEldowney)
STRAWBERRY PRESERVES
1 cup strawberries 2 cups sugar
Cook (> minutes after they start to boil.
'PEACH AND PINEAPPLE PRESERVES
5 lbs. peaches M lbs. sugar to each lb. fruit
2 lbs. pineapple
Pare the pineapple and put through the meat grinder. Put
the sugar and pineapples on the stove and cook slowly. Pare
the peaches and cut in small dice. Cook the sugar and pine-
apple until clear aiid then add the peaches and cook until
preserved. (Mrs. W. Seward B. Hays)
132
GRAPE MARMALADE
Pick over, wash, drain and stem grapes. Separate pulp
from skin. Put pulp in preserving kettle. Meat to boiling
point and cook slowly until seeds separate from pulp, then
rub through cheese cloth or hair sieve. Return to kettle with
skins. Add an equal measure of sugar and cook slowly 30
minutes, occasionally stirring to prevent burning. Put m
tumblers or jars. (Mrs. H. A. Ross)
GOOSEBERRY CHUTNEY
4 lbs. gooseberries (green) 1 tablespoon ground cloves
4 lbs. sugar 1 tablespoon cinnamon
1 pint vinegar A little Cayenne Pepper
Put the sugar and vinegar on until it boils, then add the
berries and spices and boil half an hour. You can either put
them in bottles or jelly cans and cover with paper, like pre-
serves. (Mrs. H. C. Torrance)
SPICED CURRANTS
3 pints currants 1 tablespoon whole cloves
2 pints sugar 1 tablespoon cinnamon
1 small cup vinegar
Cook currants with cloves and cinnamon until soft,
and strain through cheese cloth. Then measure currants, sugar
and vinegar. Cook with this several cloves and cinnamon tied
in a little cheese cloth bag. Cook until it jellys.
PICKELED PRUNES
4 lbs. prunes 1 oz. each cloves and cinnamon
2 lbs. sugar ]4 oz. ginger
1 pt. vinegar
Boil spices, sugar and vinegar together 10 minutes. Soak
primes 24 hours and steam 15 minutes. Add spices, vinegar
and sugar, and boil until clear and fruit tender.
(Miss Helen Barclay)
SPICED PEACHES
9 lbs. peaches Whole cloves
4 lbs. sugar Stick cinnamon
1 i)t. vinegar
Put sugar and vinegar in a kettle, boil and skim, after
which throw in the peaches and cook soft. Lift them out
and let the juice boil until thick. Put the cinnamon and
cloves in a muslin bag and boil with the juice.
(Mrs. Mortimer C. Miller)
133
KURNQUAT MARMALADE
Let the Kurnquats stand in salted water, changing the
water each morning for three mornings. Dry the fruit and
slice thin, taking out the seeds, put in preserving kettle with
enough water to almost cover them, cook twenty minutes,
then add a scant cup of sugar to a full cup of Kurnquats and
boil 10 minutes more. Put in glasses. Serve with ice cream
or ices for dessert. (Mrs. Gilliford B. Sweeny)
STRAWBERRIES
Weigli fruit and take an equal weight of sugar. Put sugar
in kettle with just a little water. Boil until syrup is thick
as honey. Put strawberries in syrup. Cook until berries
are clear.
Wash and boil jars and lids while fruit is cooking. Fill
jars to overflowing, di]> rul)bers in boiling water l)efore using.
Screw lids tight.
DELICIOUS STRAWBERRY JAM
Equal measures, not weight, of strawberries and sugar.
Mix and let stand over niglit. Put on to cook, witliout water.
Cook 23 minutes from commencement of boding. Allow to
cool in kettle.
Wash and scald glasses just before using, rinse with
cold water.
(Mrs. H. C. McEldowney*
STRAWBERRIES AND CHERRIES
1 quart strawberries 1 pint water
1 quart cherries 1 pound sugar (granulated)
Make a syrup; mit fruit in and cook about 20 minutes.
STRAWBERRIES AND PINEAPPLES
1 quart strawberries, mashed 1 pineapple, grated
Not quite the amount of sugar that you have fruit. Boil
seven minutes and seal.
(Mrs. D. M. Buck)
RAISIN AND GRAPE MARMALADE
8
lbs.
of ripe grapes
11/2 lbs. raisins
4
lbs.
sugar
2 oranges
Pulp grapes (saving the skins) put on to boil until seeds
rise and can be strained through a colander. Add skins and
boil 15 minutes. Add sugar, raisins and oranges (including
peel). Boil three-quarters of an hour.
(Mrs. E. S. Govdale)
134
GRAPE JUICE
Wash and stem Concord grapes, cover with water, scald
and strain. To each quart of juice, add one quart of water,
one cup of sugar; let come to boiling jioint; bottle and seal.
seal.
GRAPE BUTTER
^ Take remaining pul]) and wash tlirough sieve, about ^4
cup water to 2 cups pulp. To each cup of pulp, add same
amount of sugar. Mix well and cook slowly until thick,
stirring often. Tliis butter requires much less cooking than
peach or apple.
I GRAPE JUICE FOR FREEZING
I Take the pulp left in the sieve and add more water, boil
I and strain. Add equal parts sugar. Roil about 5 nxinutes making
[ a syrup for freezing.
GRAPE JUICE
Select fresh Concord grapes — wash, stem, and place in
vessel with very little water, just enough to start grapes
cooking.
Cook until soft, strain tlirough cheese cloth and let
stand until settled. Pour off, return to stove add small
amount of sugar, taking care not to sweeten too much as
more can be added as desired. Barely let come to boil. Pour
into hot sterilized bottles or jars and seal. Serve with crushed
ice. Water can be added.
CANNED RHUBARB
Prepare and stew as for ordinary table use, but cook a
shorter time and use half as much sugar and a very small
amount of water. Put in sterilized jars and seal. When used,
sugar may be added to taste.
CANNED PEACHES
CANNED PEARS
CANNED SWEET APPLES
Pare and cut in halves, barely cover with hot water,
cook until tender, place in sterilized jars standing in hot
water.
Strain water in which fruit was cooked. With this water
ane one-half amount of svigar, make a sjTup and pour over
fruit while hot. Seal.
Note. — Prepare and cook enough for one jar at a time.
135
STUFFED PEACHES
Select choice, large fruit. Prepare, cook and make ayrup
as above. After removing from water, fill centers with can-
died ginger, pineapple, cherries, raisins, etc., and nuts chopped
fine. Tie halves together with coarse thread. Place in hot
sterilized jars, pour hot syrup over peaches, filling jar. Place
lid on jar, do not seal tight at first. Put jars in very slightly
heated oven with oven door partly open. Leave for 1 hour.
Remove and seal.
CANNED YELLOW RASPBERRIES
Make a rich syrup and keep hot. Select perfect berries,
wash and stem. Place in sterilized jars, pour hot syrup
over berries, filling jar. Place lid on jar, do not seal tight
at first. Put jars in very slightly heated oven with oven
door partly open. Leave for 2 or 3 hours. Remove and seal.
Red raspberries and grapes may be canned in same way.
'(Mrs. S. A. Pickering)
CHERRIES FOR PIE
Seed by hand and carefully prepare sour red cherries,
in proportion of % fruit to J4 sugar. Let both simmer un-
til they boil, then cook rapidly for about ten minutes. Put
in sterilized jars and seal.
ADDITION OF SALT TO PEACHES AND PLUMS
The addition of salt to peaclies and plum preserves gives
a richness of flavor that the fruit seems to lack when pre-
served.
TO TEST FRUIT FOR PECTIN
Some fruits are lacking in pectin, the component which
is necessary to make them "jell." To test fruit juices for
the necessary amount of pectin, add a small amount of a
15 per cent solution of grain alcohol to an equal amount of
the fruit juice. If mixture remains clear, it will not "jell,"
but if it becomes murky when cooled, it has sufficient pectin.
Fruits that lack it, very often are supplied with a sufficient
amount of pectin by adding a medium sliced carrot to every
quart of juice. The carrots do not affect the taste.
(Mrs. D. M. Buck)
136
Canned Vegetables
RECIPE FOR PUTTING UP CORN
Cut corn from cob 2 cups of water
9 cups of corn Cup of salt
2 cups of sugar
Put all in kettle on the fire. After it comes to boiling
point, cook five minutes, stirring often.
I^'ill the jars at once while hot.
Before cooking for eating, wash the corn well in cold
water. Let it soak in cold water three hours. Changing the
water. Just before serving jnit on fire, let come to boiling
point. Drain off water, dress with a little cream and butter.
(No salt).
PUTTING UP CORN
10 cups corn 1 cup sugar
1 cup sail
Mix sugar and salt with the corn and ;)lace on back
of stove until enough milk or juice is drawn to cook it.
Then place on front of stove. Cook for 12 minutes after
it has begun to boil. Then pack tight in jars which are
sterilized. Screw lids tight after testing the rubber.
W'hen ready to use boil off with one or two waters until
just salt enough to suit taste.
(Mrs. William Watson Smith)
CANNED CORN
10 cups corn 1 generous cup sugar
1/ cup water 1 .-^cant cup of salt
Let stand on low flame until heated, and draw water,
then put over higher flame and boil ten minutes. Put in air
tight jars. Before using soak 3 or 4 hours and dress with
a cream sauce.
(Mrs. H. A. Ross)
CANNED GREEN PEPPERS
Prepare by removing seeds. Cut in strips or leave wdiole.
Blanch by dipping in hot water for 2 or 3 minutes, then
immediately into cold water. Pack in jars — fill jar with boil-
ing water, add a level teaspoon salt. 'Sterilize 90 minutes.
(Mrs. Thos. J. Gillespie)
Buy empty flour sacks by the dozen from your grocer,
to use for dish towels.
£38
CANNED EGG PLANT
Pare and cut in round slices egg plant. Place in cheese
clotli and dip in boiling water for 2 or 3 minutes, then place
immediately in cold water. Pack in jar, fill jar with boil-
ing water, add 1 teaspoon salt. Place in steamer, steam for
30 minutes.
DRIED EGG PLANT
Pare and cut the egg plant into slices about a quarter of
an inch thick, lay over platters and place in a moderate oven
until dry; keep in covered vessels.
To Cook
Soak in water for about 2 hours, then parboil 10 minutes
with a little baking soda in the water, dry it with a towel,
dip in eggs and in bread or cracker crumbs and fry.
(Mrs. W. Seward B. Hays)
139
Putting up Vegetables
THE SUCCESS LIES IN SANITARY PRECAUTIONS AND
THOROUGH STERILIZING
JARS
Use Atlas or Ball Mason Jars. These should be in per-
fect condition, no nicks around mouth, an even thread at
neck, so that lid can screw perfectly tight.
INSPECTION
Should be thorough, and imperfect jars discarded. Many
are rough around edge at opening; file, off parts extending
over edge, which might prevent lid from screwing tight.
WASHING
Thoroughly cleanse by making a very hot soapy water.
Put a little water in each jar, with a small amount of bak-
ing soda to sweeten. Wash in the suds, rinse several times
in clear hot water. Fill jar with clear cold water, place in
boiler. Then fill boiler with cold water to half the depth of
jar. When it starts to boil let it continue until jars are thor-
oughly sterilized, about twenty minutes to a half hour. Turn
out the fire, leaving jars in boiler until ready to use them.
Take out a jar at a time to fill.
WATER
Distilled or boiled water should be used for cooking.
TO BOIL OR STERILIZE WATER
Place in clean vessel necessary amount of cold water.
Let boil a few minutes; after which remove from the stove,
cover, and let get cold.
RUBBER BANDS
Use thick white bands. These should be dipped in hot
water and dried as used.
LIDS
Should be perfect, in most cases, new. Cleanse by wash-
ing, same as jars. Place on stove in vessel of cold water,
let boil, take from boiling water as used. Shake lids in order
to get all the water out. Do not dry.
140
PREPARING VEGETABLES
Beans, peas and carrots should be prepared as for the table.
Beets should be pared like potatoes. If small, leave
whole; if large, cut in two or four pieces.
Corn should be cut oiT the ear.
Tomatoes: Scald, remove skin, and quarter.
String beans should not be cut. Snap or break. Very
young beans can be put up whole.
Beans too old to be tender left on the vine until ready
to shell, should be put up like peas or lima beans. So pre-
pared they are delicious and afford a good substitute for pota-
toes.
CORN
Cut from cob. Take jar from l)oiling water, empty, put
into it two tablespoons of corn. Take a large cob from
which corn has been cut, press corn in jar with this until
milk comes out. Keep putting in the corn and pressing it
down in this manner until the jar is full, at which time the
corn will be covered with its own milk. Place rubber band and
lid on jar, put in boiler and steam the same as other vege-
tables. Corn will sometimes steam out around the lid; -but
this does no harm, it can be washed off after lid is screwed
tight, just before applying sealing wax.
TOMATOES
Prepare, cook on top of stove from one to two hours,
according to amount; after they have cooked some time, sea-
son well with salt. Cook the water out. This makes them
quite strong, but water can be added before using.
PUTTING VEGETABLES IN JARS
When prepared, wash thoroughly in two or three waters.
Take jars from boiler one at a time, as required. Empty
the water, and fill immediately with the thoroughly waslied
vegetables. Put in the salt, then fill the jar with distilled
oi: sterilized water, place rubber band on jar, then the lid.
Do not screw too tight — just enough to keep in the steam
when boiling.
When all jars are removed from boiler, empty any water
which may be left. Place filled jars back in boiler and fill it
with cold water, within one inch of the rubber band. Put
lid on boiler and steam the required time with just enough
fire to keep an even boiling point. Time is counted from
the moment the water in boiler begins to boil, not from
the time it was put on the stove. When finished, turn out
the fire, remove lid from boiler to let out the steam and
screw lids as tight as possible while jars are still in the
boiler. Lift out one at a time with perfectly sterile tea
towels, place on table, screw lids still tighter. When all
jars are removed from the boiler go over them again and
again and make sure lids are tight.. Keep rubber band, which
tiie heat has probably softened, well under lid all around so
that it does not slip out, while the lid is being screwed.
When lids are tight paste with red sealing wax as a further
safeguard.
"GOVERNMENT SUGGESTION"
To retain natural color blanching ma<y be added to the
process for putting up vegetables.
To blanch: After vegetables are prepared and thoroughly
washed, place in .cheese cloth. Dip into boiling water for
2 or 3 minutes, then in ice cold water, after which place im-
mediately into hot sterilized jar.
Refer to "Putting Vegetables in Jar."
SEALING WAX
Place in a can red sealing wax, let melt and apply to
jar while both are hot. Use an old casement knife for put-
ting on the wax. Seal all around lid. covering both edges
of the rubber band and the lid.
BOILER
Regular wash boiler, — new one used only for the pur-
pose. Select one with a tight-fitting lid so as to keep in
the steam. Have a wooden rack (slat or lattice) made to
fit bottom of boiler.. In this way one can steam from twelve
to sixteen jars at a time. It is preferable for this reason to
the regular steamer.
PUTTING JARS IN BOILER
Place upon rack in boiler so that theiy do not touch each
other. Otherwise they are likely to crack.
LENGTH OF TIME FOR STEAMING
*Peas, 2 to 2J^ hours
*Lima Beans, 2^ to 3 hours
^String beans, 3 hours
*Shelled Beans, 3 hours
**Carrots, 2^^ to 3 hours
**Beets, 3 hours
**rorn, 21/ to 3 hours
*^4 teaspoonful of salt to pint jar
**No salt
142
IMPORTANT
When jars are filled and sealed, do not turn upside down
or tip in the least. As far as possible keep contents from
coming?' in contact with lid during process of applying sealing
wax. marking, etc.
When finished, wrap jars in paper, still keeping them up-
right. Put away in cool, dark place.
Please note that vegetables put up in this way are kept
pure. No acids or foreign substances l)eing used, excejjt the
salt, which is only used in those mentioned.
These recipes have been successfully tried for several
years with gratifying results. The writer does not hesitate
to recommend them if followed to the letter.
(Mrs. S. A. Pickering)
DRIED CORN
Cook on cob as for table. Cut from cob, spread rather thin
on pie, biscuit or cake pans, set in oven which has been
previously used and is still hot, but with no fire. It can also
be placed on any part of the range where it will dry but not
cook. Stir occasionally so that it will dry thoroughly. When
perfectly dry place in clean muslin bag. Corn which has been
boiled for the table can be utilized in this way.
HOW TO COOK DRIED CORN
Soak 1 cup of corn over night. i'lace in double boiler,
cover with water, cook about 4 hours, season to taste.
Corn soup is made in same manner by adding water, milk
or cream. If made without milk or cream, season and thicken
to taste. Serve with whipped cream and a sprinkling of pop
corn.
A corn 'pudding may be made with the corn after soup
is strained off.
Fruits may be dried in like manner, omitting cooking.
143
Relishes and Pickles
CHOW CHOW
2 qts. celery stalks cut up 2 heads cauliflower broken in
2 qts. cucumbers cut fine small pieces
2 qts. small white onions 10 red peppers, take out seeds
2 qts. small pickles cut up and cut in fine pieces
Put all above in following brine:
2 cups salt 2 gals, water
Let stand 24 hours. Scald thoroughly in same brine and
drain.
Dressing
2 tablespoons Coleman mustard 2 cups flour
2 tabjespoon^'' tumerit powder 8 cups brown sugar
Mix with 3 quarts vinegar and scald until smooth. Add
the pickle to dressing, red pepper and mustard seed. Seal while
hot.
CORN SAUCE
1 doz. ears corn 5c worth celery seed
2 small heads cabbage 5c worth tumeric powder
2 cups sugar 5c worth mustard seed
5 red peppers Yi gal wine vinegar
2 large bunches celery
Salt to taste. Cook until done.
(Mrs. E. V. Babcock)
SPANISH PICKLE
2 doz. large cucumber pickles 3 small heads of cabbage
(just yellow). Scrape out 8 large onions
seeds 9 red peppers
^ pk. green tomatoes
Chop all fine. Put in split basket over night to drain,
sprinkling with salt. In the morning, put in an iron pot and
add:
3 oz. mustard seed 1^4 oz. tumeric
IV2 oz. celery seed Yi lb. mustard (Coleman)
3 lbs. brown sugar
Cover thoroughly with vinegar and let cook 4 or 5 hours.
144
SPICED PICKLE
5 large sour pickles cut in Vi- 2 cups sugar
inch slices 1 teaspoon whole cloves
Place in glass jar and shake once a day for a week before
ready for use. (Miss Helen Barclay)
CUCUMBER SAUCE
1 doz. large cucumbers 1 oz. ground mustard
14 pk. onions 1 doz. red peppers
2 oz. mustard seed 1 tablespoon celery seed
Chop the cucumbers and onions fine. Put (alternately) a
laiyer of cucumbers and 1 of onions, salting each. Drain over
night with heavy weight to press out the water. In the morn-
ing scald in good vinegar, enough to cover them. Add the
red peppers chopped fine, mustard, etc., stirring thoroughly,
and then add the following sauce:
4 ego's 1 tablespoon mustard
^ cup butter Pinch of red pepper
Yi cuo sugar 1 cup cream
'^k tablespoon salt
Cream, butter. sug,ar and condiments. Then add 4 eggs,
1 at a time. Lastly add 1 cup of cream. Have Va pints of
vinegar. Stir all into it, allo^ving all to come just to the boiling
point, then stir this into the hot cucumbers. It is then ready
to put into jars.
Do not pare the cucumbers.
(Mrs. H. C. Torrance)
SLICED CUCUMBER PICKLE
SO small cucumbers 1 cup mustard seed
% lb. small onions 2 tablespoons tumeric
12 small red peppers sliced long 1 gallon cider vinegar
6 tablespoons mustard Vt. pound brown sugar
4 tablespoons flour
Slice cucumbers and put in salt over night. Drain in
morning. Boil dressing. Put in cucumbers, onions and peppers
and boil until cucumbers are clear.
COLD TOMATO CATSUP
Vz peck ripe tomatoes (scald) 1 cup sugar
and remove skins, draining 1 cup of mustard seeds
water through a colander. 1 small cup salt
3 roots of horse-radish grated 1 tablespoon of black pepper
6 stalks of celery cut fine 1 tablespoon mace
1 cup of onions cut fine 1 tablespon cloves
4 or 6 red sweet peppers seed- 3 pts. of vinegar. If too thm
ed and cut fine do not use all of vinegar
Seal in air tiglit jars. Ready for use in a few weeks.
(Mrs. II. A. Ross)
I4S
TOMATO CATSUP
3 gal. tomatoes, skinned 1 small half-cup salt
1 doz. onions 2 tablespoons allspice
1% gal. vinegar 35^ cups brown sugar or more
1 tablespoon cayenne pepper to taste
1 small half-cup mustard
Boil tomatoes and onions together until smooth and strain
through a sieve. Then boil strained tomatoes and vinegar until
thick enough to serve on meats. Add sugar and spices to taste,
bottle and seal. This will keep for several years.
(Mrs. Joseph H. Moore)
PEPPER HASH
1 doz. green peppers 3 tablespoons salt
1 doz. red peppers 2 pints vinegar
1 doz. medium onions 2 cups sugar
Chop peppers and onions tine or put through meat chop-
per. Cover with boiling water, let stand 10 minutes, drain,
cover again, let come to boil, let stand 10 minutes, drain dry.
Then add other ingredients. Cook 15 minutes and pack in
small jars. (Mrs. W. L. Davis)
CHOPPED PICKLE
% pk. green tomatoes chopped 1 doz. large cucumbers, chopp-
fine ed fme
1 medium head cabbage chopp- 10 large onions, chopped line
ed fine
Put in stone jar together with 1 large cup of salt. Cover
Vi^ith equal parts vinegar and water. Let stand over night,
then drain all liquid and put back in jar. Then add:
10 large sweet peppers (chopped 4 oz. mustard seed
seeds and all) 4 oz. celery seed
2 lb. granulated sugar
Cover with good cider vinegar. It is ready for use the
next day. (Mrs. James P. Silliman)
HOME MADE VINEGAR
3 gal. water 2 cakes yeast
3 lbs. brown sugar 3 pieces toast
Heat 1 gallon of water and sugar together until sugar is
dissolved, then add the remaining 2 gallons of water and cool.
Take the 3 pieces of toast and spread the yeast over them,
then put the toast in the mixture and set away for 6 weeks,
then use. Particularly good for salads.
146
CHILI SAUCE
V2 pk. tomatoes yj teaspoon mace
^ large onions ^2 teaspoon cinnamon
4 large sweet peppers V2 teaspoon allspice
3 cups sugar ,''2 teaspoon red pepper
4 cups vinegar 2 tablespoons salt
H teaspoon cloves
Scald tomatoes, skin and quarter. Grind onions and pep-
pers. Boil tomatoes, onions, peppers, sugar, salt and vinegar
for 1 hour. Add spices and boil 1 hour or more until water
does not collect around edges.
(Airs. H. A. Ross)
MIXED PICKLES IN MUSTARD DRESSING
6 qts. cucumber, small ones, 1 qt. string beans
whole large, large ones, cut 1 qt. carrots cut in halves,
in dice quarters and dice
6 qts. cauliHovver cut in good 5 large red peppers
sized pieces 5 green peppers
1 qt. lima beans A few nasturtium seeds
1 qt. small onions
A tiny ear or corn or any desired vegetable may be added.
Prepare vegetables with care, separately. Put each in salt
water over night. Drain and rinse in cold water. Scald the
cucumbers in Vs vinegar and % water, to which has been added
1/4 teaspoon powdered alum or a small piece of alum. The
other vegetables should be cooked separately in weakened vine-
gar until easily pierced with a fork. They must not be too
soft.
Mustard Dressing
2 cups sugar 1 cup tlour
2 tablespoons salt 1 qt. water
2V^ cups Coleman's mustard 2 oz. whole mixed spices
5 qts. vinegar tumeric .
Mix sugar, salt and mustard into smooth paste with a
little vinegar. Strain mixture through sieve into the cold vine-
gar. Stir on top of stove until it boils. Mix flour and water
very smooth. Stir into the vinegar mixture till consistency
of heavy cream, add tumeric until a golden color.
Put all the drained vegetables into a large vessel. Add
spices. Pour mustard dressing over them. Set on stove and
heat. Keep off bottom of vessel, but do not mash the vege-
tables. Put in hot jars and seal.
Pickles of cauliflower may be put up in like manner.
(Mrs. Edwin D. Witt .Adams)
147
SLICED CUCUMBERS
1 cup olive oil 1 tablespoon celery seed
^ cup mustard seed 1 tablespoon whole pepper
Select medium sized solid cucumbers. Pare and slice thin.
Sprinkle with salt, let stand over night, then drain and put in
sterilized jars. Cover them with strong cold cider vinegar,
leaving a little space in jar to be filled with above mixture.
Place 1 tablespoon ^of mixture in each jar. This serves as a
seal as well as a dressing. Serve with fish.
Use perfectly fresh cucumbers.
(Mrs. S. A. Pickering)
PICKLED ONIONS
Prepare small white onions. Place in bowl, sprinkle a
little salt over each layer of onion. Add a small amount of
water, let stand over night. Drain, wash off with cold water.
Cook in weakened vinegar to which has been added a lump of
alum the size of a pea. Lift out with strainer and put into
jars. Place 2 small red peppers in each jar, pour over all hot
strong white vinegar spiced with ginger, mustard seed, etc.
Use only whole white spices.
COLD CUCUMBER PICKLES
1 gallon of vinegar 1 cup salt
1 cup sugar (brown is best) 1 cup Coleman's mustard
Wash cucumbers in cold water, pack in jars. Spices may
be added and fresh Dill if desired. Mix dry ingredients
and vinegar together until smooth and pour over cucumbers.
Keeps indefinitely. (Mrs. W. L. Davis)
148
Miscellaneous
SUET (Rendered for Frying)
3 lbs. kidney suet 2 cups boiling water
Cut suet into small pieces, put in large frying pan, add
water. Cover and let boil slowly until it stops bubbling and
begins to smoke, then place over a very slow fire for about
15 minutes. Strain in a kettle through several thicknesses of
cheese cloth, stand away until wanted for use. This is better
than lard for all deep frying as well as sauteing.
(Mrs. D. L. Gillespie)
BUTTER
1 pt. milk 1 lb. of diced butter
Place in churn, put on the top and let stand in luke warm
water 5 minutes or until mixture feels slightly warm to the
liand. Remove churn from the water and churn about 3
minutes. This makes 2 pounds of sweet butter.
If you i)refer, salt maiv be added.
(Mrs. W. C. Carroll)
PACKING BUTTER FOR WINTER USE
Buy best creamery butter in early September. Knead
about a pound or two at a time as you would bread in a
wooden bowl, pouring water off as it is workt^d out. After
all has been taken out pack a pound or pound and a half as
you wish, in old muslin cloths about 12 inches square, put-
ting butter in center, turning up opposite corners, being care-
ful that butter is well covered. After all has been packed in
cloths, make a salt brine strong enough to float an egg, of
table salt and ice water. Then put an old plate on bottom of
stone crock. Pack your squares of butter. Then a olate on
top with a heavy stone on it. Then pour the salt brine over
all and keep in cool place, well covered. Change br-ne every
four weeks. (Mrs. H. A. Ross)
PACKING EGGS FOR WINTER USE— No. 1
^ pt. coarse salt ^' qts. of sterilized water
V2 fresh slacked lime
Mix the ingredients the day before, stirring occasionally
so that the lime and salt are dissolved. Place a plate, bottom
side up, on bottom of an 8 gallon stone crock and drop eggs
as you wish, or all at a time, keeping well covered. This will
take care of 15 dozens.
No. 2
One quart of silicate of soda or water glass, nine quarts
of sterilized water.
Mix and stir thoroughly before dropping eggs in crock,
point down. Keep well covered. This will take care ol 15
dozens in an 8 gallon crock. Any egg floating on top shoul 1
be taken out as it is not absolutely fresh, and w 11 not kee;^.
130
BAKING POWDER
1 lb. corn starch 1 lb. soda
1 lb. cream of tartar
Sift 25 times throu.t;!! Hour sifter. Kcej; air tij^ht.
(Mrs. C. I. McKee)
SILVER CLEANER
L'se an enameled or granite pan with inner surface with-
out a flaw exposing the metal, and of a size suitable for the
silver to be cleaned in it.
Have a. piece of pure zinc large enough to cover, or nearly
cover, the bottom of the pan. To every 4 quarts of clear water
add 3 tablespoons each of salt and of baking soda.
Let this solution become hot and then lay in the silver,
allowing it to remain about 10 minutes. Take out, rinse in
clear water, and wipe with a soft towel.
If the water is not deep enough to cover tlie large pieces
they can be laid on one side for a few minutes, and then
the other side submerged.
(Mrs. n. C. Xewcomer)
BRASS POLISH
5c worth tripoli 1 qt. cold water
5c worth oxalic acid
Place in a quart bottle and shake. Apply witli flannel cloth.
WHITE SOAP— No. 1
Put 5 pounds of fat into large kettle with a gallon of
water. Heat until grease is entirely melted. Set aside until
cold, when grease will be hard. Take the grease cake from
top of water, scrape ofi any brown particles, place into kettle
to melt. Into a granite pan put 3 cups of cold water and stir
into this 1 can Red Seal or Babbitt's Lye. Stir with wooden
spoon until dissolved. Remove grease from fire and pour
slowl}^ into the lye water, stirring constantly. Add 2 table-
spoons ammonia and 2 tablespoons powdered borax. Stir mix-
ture constantly until it begins to set about as thick as honey.
Pour into pan lined with several thicknesses of wet paper.
Cut into cakes when hard enough.
This makes 12 cakes. Keep for a month or longer before
using.
WHITE SOAP— No. 2
5 lbs. clarified fat Wz teaspoon borax
1 'A qts. cold water ^ cu]) ammonia
1 can lye
TOILET SOAP
1 lb. cottonseed oil 10 drops lavender and oil of
y^ lb. white lard geranium
10 teaspoons lye
Melt lard in oil, add lye, and when cool, add the scent.
Stir constantly to make soap smooth.
MAKE SOAP OF FAT UNFIT FOR COOKING
Use lye made by letting water drip slowly through wood
ashes, or buy lye in cans. Use porcelain or enamel dish.
Dissolve 1 can lye in 1 quart cold water. Melt 5 pounds fat
in separate dish. Strain through 2 thicknesses of cheese cloth.
Cool till luke warm. Add dissolved, cooled lye. Stir until
mixture is like porrjdge. Pour quickly into shallow pasteboard
boxes or dripping pan. When cool, crease into cakes. Cut
when nearly cold.
DON'T WASTE ANY SOAP
Save pieces of soap too small to handle, melt them in a
little wrater over a slow fire, use in washing dishes or boiling
clothes.
Put all bits of soap into a cheese cloth bag. It can
be used like a cake of soap.
HOUSEHOLD HINTS
A little salt rubbed on the cups vvnll take out tea stains.
When fish are fresh the skin and scales will be bright, the
eyes full and clear, the fins stiflf, and the body firm.
When making juicy fruit or berry pies, insert in the top
crust a small funnel of paper, or a piece of macaroni, which
allows the steam to escape and prevents the juice boiling over.
Berry and fruit stains can be removed easily by holding
the cloth tightly over the top of a bowl and pouring boiling
water very slowly through the stains. Remove grease stains
by saturating the spots with alcohol rather than benzine. Alco-
hol does not leave a ring aroinid the spot when dry. Wash with
cold water.
To remove ink stains from the fingers moisten them with
warm water, then rub the sulphur end of a match well over the
stains and they will disappear.
White spots on a 'varnished surface will disappear if a hot
flat iron is held over them for a second.
To clean wire screens dampen a cotton cloth with kerosene
and rub on both sides. They will look like new and it also
helps to keep the flies away.
If you wish to keep your desserts right on the ice, place a
newspaper over the ice, and the dishes will not slip off or tip
over.
Lemons that have become hard from long standing can be
made usable by covering them with boiling water for a few
minutes.
Heat a lemon thoroughly before squeezing it and you will
secure nearly double the quantity of juice that you would if
it were not heated.
Apples will not turn black when pared if dropped into water
to which has been added a few drops of lemon juice.
Remember when putting meat in the ice chest not to place
it against the ice. as ice draws the flavor from meat.
A few drops of lemon juice or vinegar added to the water in
which cauliflower is to be cooked will greatly preserve its
whiteness.
To hasten the baking of potatoes let them stand a few
minutes in warm water after washing them.
If by mistake you get the soup too salty add a few slices
of raw potatoes and cook a few minutes. The potatoes will
take up much of the surplus salt. Small pieces of toasted bread
will also have the same efifect.
A few drops of lemon juice makes cake frosting white,
and a little fiour put over the top of a cake will prevent the
icing from running.
Meringue should be browned in a slow oven, otherwise it
will fall when exposed to the air.
When frying chickens or fish, to avoid the grease spattering,
sift in a tiny lot of flour just before putting them in.
A bit of sugar dissolved in the water in which cut flowers
are kept is an English way of keeping the blossoms fresh.
153
RULES FOR SUBSTITUTION
The Food Administration of Allegheny County suggests
the following general rules for use by those persons who wish
to adapt the standard recipes to war time conditions by substi-
tuting for the food elements which are desired for export the
substitutes recommended by the Fo'od Administration. These
substitutes fall in three general classes.
(1) Corn syrup, molasses or soft sugars instead of granulated
sugar.
(2) Vegetable fats instead of butter or lard.
(3) Cereal substitute flours and meals instead of wheat fiour.
(1) In su'bstituting for granulated sugar in standard
recipes, corn syrup may be substituted for one-half of the granu-
lated sugar by measure, reducing the other liquids in the recipe
by 14 to ^2 of the amount of corn syrup usee'. If syrup is used
to furnish all the sweetening, it makes an undesirably heavy
product. Raisins, citron and other fruits can be used to fur-
nish a portion of the sweetness. In using molasses and maple
syrup, follow the same rule.
Soft light brown sugars may of course be used in the
place of the granulated sugar in equal measure, making a slight
allowance for the small liquid content in the soft sugars.
(2) Vegetable fats may be substituted for butter in biscuits
and muffins in the proportion of one to two tablespoons of
vegetable oil or hardened vegetable fats for each 34 cup of
butter. In substituting for lard, use an equal quantity of
vegetable oil or hardened vegetable fats.
(3) With some care and thought the various flour and
cereal substitutes may be substituted for a large portion of the
flour in the standard recipes. (Instead of endeavoring to change
bread recipes, tested bread recipes containing the proper mix-
tures should be secured. A higher percentage of the substitutes
can properly be used in "Quick Breads," . particularly where
eggs are used. In baking, the gluten in wheat hardens and
makes the mass porous. To a certain extent, eggs in "Quick
Breads," where substitutes are used for wheat, accomplish the
same object.)
Substitute cereal flours and meals may be substituted suc-
cessfully, pound for pound, for most of the wheat flour in "Quick
Bread" recipes, such as muffins, biscuits, griddle cakes, wafiiles,
etc. As the housewife does not make her recipes by weight,
however, but by measure, it is necessary to indicate the amount
by measure of the cereal flours and meals which should be used.
The following is an illustration of the proper proportion of
substitution in a standard recipe calling for two cups of wheat
flour.
154
INSTEAD OF TWO (2) CUPS OF WHEAT FLOUR USE
(1) Barley muffins — V2 cup wheat flour, 214 cups barley flour.
(2) Buckwheat muffins — J/2 cup wheat flour, 1% cups buck-
wheat flour.
(3) Corn muffins — V2 cup wheat flour, 1]/^ cups corn flour.
(4) Cornmeal muffins — J/2 cup wheat flour, !}/> cups cornmeal
(fine)
Cornmeal muffins — V2 cup wheat flour. Wa cups corn-
meal (coarse)
(5) Rice muffins — ^ cup wheat flour, 1% cups rice meal
(coarse )
The important thing is to observe the varying proportions
of the different flours and meals.
Xote that the amount of wheat flour plus the amount of
substitute flour does not always equal the two cups of wheat
flour in the Standard recipe on account of the varying weights
■per cup of the suggested substitutes.
If it is desired to use cooked cereals in making muffins,
griddle cakes or waffles, it would be best to follow the recipes
in anj- standard cook book with the proper substitution sug-
gested above for butter and sugar.
UNITED STATES FOOD ADMINISTRATION
for Allegheny County.
155
WEIGHTS AND MEASURES
16 drams 1 ounce
16 ounces 1 pound
1 teaspoon 60 drops
3 teaspoons 1 tablespoon
4 tablespoons. ..1 wine glass, Yi gill or 14 cup
4 salt spoons 1 teaspoon
16 tablespoons 1 cup
2 gills 1 cup
2 cups 1 pint
2 pints 1 quart
4 quarts 1 gallon
2 tablespoons Crisco 1 ounce
1 tablespoon butter 1 ounce
2 tablespoons salt 1 ounce
4 tables])oons pepper 1 ounce
2 tablespoons sugar 1 ounce
4 tablespoons flour 1 ounce
2 tablespoons liquid 1 ounce
1 square chocolate 1 ounce
3 tablespoons grated chocolate 1 ounce
% cup chopped nuts (blanched) 1 ounce
1 cup currants ^ pound
1 cup crumbs J4 pound
4% cups coffee 1 pound
2>y2 cups confectioners' sugar 1 pound
4V^ cups graham flour 1 pound
2 'k cups oatmeal 1 pound
5 cups rolled oats 1 pound
4% cups rye meal 1 pound
1% cups rice 1 pound
2% cups dry beans 1 pound
2 cups granulated sugar 1 pound
2 "'k cups brown sugar 1 pound
2% cups powdered sugar 1 pound
1 cup (volume) 8 ounces
1 cup water 8% ounces
1 pint butter 1 pound
1 quart flour 1 pound
9 medium or 10 small eggs 1 pound
4% teaspoons cinnamon ' 1 ounce
4 tablespoons cloves 1 ounce
4 tablespoons mace 1 ounce
4 tablespoons mustard 1 ounce
2 tablespoons olive oil 1 ounce
^ cup chopped suet 1 ounce
TABLE OF PROPORTIONS
cup liquid to 3 cups flour for bread
cup liquid to 2 cups flour for muffins
cup liquid to 1 cup flour for batters
teaspoon soda to 1 pint sour milk
teaspoon soda to 1 cup molasses
14 teaspoon salt to 4 cups custard
J teaspoons salt to 4 cups water
Yi, teaspoon salt to 1 cup white sauce
Vs teaspoon pepper to 1 cup white sauce
! heaping teaspoons baking powder to 1 quart flour
156
I n dex
ACCESSORIES FOR SALADS
Page
Cheese Balls 71
Cheese Rolls 71
Cheese Wafers 71
Cornmeal Crisp (Salad Wafers) 71
Corn Sticks ■ • • • 71
BEVERAGES
Egg Nog j30
Ginger Punch j;?"^
Ginger Ale Punch \f/^
Hot Chocolate J^'J
Iced Chocolate J:^^
Mulled Claret ]'^^
Mulled Cider ]f!^
Wartime-Ade ^■^^
BREADS
Barley Bread ]|
Patter Bread |^
Berkshire Muffins |^
Bird's Nest ;°
Blueberry Muffins ^^
Boston Brown Bread J-^
Boston Brown Bread Without Milk |-^
Boston Brown Bread |^
Bran Bread (One Loaf) |^
Bran and Graham Muffins |^
Bran Gems |q
Bran Muffins without Eggs |^
Buttermilk Brown Bread '^
Buckwheat Buns * |°
Buckwheat Muffins |°
Corn Bread without Milk j
Corn Bread with Milk and Eggs j|
Corn Bread with Milk and Egg V.
Corn Dodgers ^1^
Corn and Flour Bread j^
Corn Muffins y
Crackling Corn Bread |'^
"Educator" Bran Muffins }'.
Graham Gems with Sour or Butter Milk !<'
Graham Muffins with Sweet Milk |o
Graham Muffins ^"
Hominy Bread (With Wheat Flour and Potatoes (Three
Loaves) (From the Club Messenger) 14
Hot Cross Buns 20
Muffins 21
157
Nut Bread 15
Nut and Raisin Bread 15
C'atmeal Bread 12
Oatmeal Bread 13
Parker House Rolls 20
Peanut Butter Bread or Muffins 17
Plain Muffins 20
Potato Bread 16
Prune Bread 15
Rice Bread (One Loaf) 16
Rice Cakes 20
Rice Muffins 21
Rice Flour Muffins 21
Rye Bread (One Loaf) 17
Spider Bread 15
Spoon Bread 11
Spoon Corn Bread 12
War Bread 12
CAKES
Angel Cake ' 87
Angel Food 87
Barley Sponge Cake 88
Brownies 93
Chocolate Cake 92
Chocolate Fruit Cookies 90
Chocolate Molasses Cake 86
Cream Scones 91
Date Tea Cake 85
Doughnuts 97
Drop Cakes — Baked in Gem Pans ^_. 94
Drop Sponges .- 91
Drop Graham Cakes 95
French Army Cakes (as made in France) 84
Fruit Cake 91
Ginger Snaps 94
Gold Cake, to Use 8 Yolks Left Over from Angel Cake.. 87
Hermits 94
Honey Hermits 93
Honey Plum Cake 92
Inexpensive Cookies 90
Inexpensive Chocolate Cake 86
Jolly Boys 91
Lace Cake 96
Layer Cake to Fill with Whipped Cream or a Custard Filling
or Jelly 92
Lilly Cake 87
Maple Jumbles 97
Marguerites 98
Mother's Black Fruit Cake 88
Mt. Hickory One-Egg Cake 87
New England Cookies 89
No Egg Molasses Ginger Bread 89
Novelty Cake 92
Nut Cake 85
Nut Cakes (Thin) 97
158
Nutlets 96
Oatmeal Cookies with Graham Flour 95
Oatmeal Cookies with Sour Milk 95
Oatmeal Macaroons with Corn Syrup 96
Peanut Cookies 94
Pin Wheels 89
Potato Caramel Cake 86
Potato Cornmeal Cakes 95
"Prmce of Wales Cake" 85
Ross Lunch Cake — War Cake 84
Soft Ginger Bread 89
Sour Cream Gingerbread 89
Spice Drop Cakes — Baked in Gem Pans 93
Sponge Cake 88
.Sponge Cake. To Make More Delicious 88
Sponge W'afers 90
Sugar Cookies 90
Swedish Sponge Cake 88
Tea Cake 84
Taylor Cakes 95
War Chocolate Layer Cake 85
War Time Macaroons with Cocoanut 96
White Layer Cake — Two Thick Layers 86
White Loaf Cake — Bake in Tube Pan 86
CAKE ICING
Caramel Icing 100
Honey Icing 100
Maple Icing 101
Nut Caramel Icing 100
White Icing 100
CANNED VEGETABLES
Canned Corn .' 138
Canned Egg Plant 139
Canned Green Peppers 138
Dried Egg Plant 139
Putting up Corn 138
Recipe for Putting up Corri 138
CHEESE
Bread and Cheese '62
Baked Hominy and Cheese 62
Baked Rice Au Gratin 62
Cheese SoufTle 61
Cheese on Toast 62
Creole Macaroni 61
English Monkey 62
Macaroni, Cheese and Tomato 61
Onions on Toast 61
War French Fried Potatoes 61
DESSERTS
Angel Pudding 1 10
Apple Custard 114
Apple Dumplings 117
Apple Sauce (Made with Pineapple Syrup) 106
Apple Popovers 119
A Simple Custard 102
Baked Apples 105
Baked Honey Apples 107
Banana Cream 115
Banana Flip 115
Blueberry Steam Pudding Ill
Bread Pudding 108
Brown Pudding Ill
Carrot Pudding 114
Charlotte Russe 104
Charlotte Russe-Fluff 113
Cherry Pudding 118
Chocolate Bread Pudding 109
Cottage Cheese Custard Pie 118
Cottage Pudding 109
Creamed Rice with Brandied Figs 115
Crumb Bread Pudding 108
Custard Souffle 110
Date Pudding 102
Date Pudding 107
Delicate Fresh Strawberry Dessert Ill
Fig Dessert 105
Fig Tapioca 107
Filling for Nut Cake 109
Frozen Apple Float 117
Frozen Cherry Pudding 116
Ginger Bread with Apples 102
f^raham and Fig Pudding 114
Grape Nut Pudding 105
Hingham Pudding 108
Ice Box Pudding 114
Iced Rice Pudding Ill
Italian Cream Ill
Lemon Pudding 106
New England Indian Pudding 112
Manhattan Pudding 116
Maple Ice Cream ".117
Maple Mousse 117
Maple Parfait 117
Maple Snuce to Be Served with Rice 106
Marshmallow Cream 116
Marshmallow Pudding 108
Meringue 103
Molasses Pie 110
Orange Bavoise 104
Peach Pudding 112
Pastry 118
Prune Jelly 107
Prune Pudding 103
Prune Pudding 106
ICO
Prune Whip ]^
Prunes Cooked without Sugar ||^
Plum Pudding j'j'^
Raspberry Sponge J|^
Rhubarb \\^
Rhubarb Pie {{^
Rice Custard \\j.
Rice Souffle j }^
Russian Cascell ji.^
Spanish Cream JY^
Spiced Bread Pudding JY^
Snow Pudding— Custard Sauce |1^
St. James Pudding JY^
Steam Suet Pudding |if
Steamed Chocolate Pudding |Yo
Strawberry Short Cake } Jo
Suggestion for Dessert Jj*"^
Surprise Pudding 1^^
Tapioca Custard r};^
Troy Pudding | }^
War Pudding [^^
War Time Steamed Puddmg 1^
EGGS
Blocked Eggs ^
Cheese Omelet ■ ^
Eggs and Cheese in Ramikins ^
Egg Croquettes ^V
Egg for an Invalid j^\
^gg Souffle 40
Egg Timbales • 7a
Hominy Grits and Scrambled Eggs ^
Italian Gnochi jj
Kidney Omelet
Omelet
41
41
FISH
Baked Fish . .
Baked Salmon
Clam Fritters
Codfish Balls
35
35
36
• 35
Codfish Balls with Rice 34
Corn Meal Fish Cakes ^o
Crab Croquettes ^{.
Creamed Shad Roe . . ^^
Escalloped Oysters ^'
Fish Crowder ^^
Fish Pudding ^°
Fisli Souffle ■^•^
Garnish fftr Fish ^^
Halibut Cutlets ^^
Luncheon Fish Dish ^^
Luncheon Sardine Dish ■^t^
Planked Shad with Creamed Roe -j/
Rice Codfish Pudding ^^
Shad Roe Croquettes •'*
161
GRIDDLE CAKES AND WAFFLES
Barley Waffles 24
Buckwheat Cakes 24
Corn Cakes 24
Corn Griddle Cakes 24
Corn Meal Waffles 25
Delicious Corn Cakes 25
Oatmeal Griddle Cakes 25
MEATS AND MEAT SUBSTITUTES
Bean Loaf 44
Bean or Pea Loaf 48
Beef Croquettes 46
Beef Olives 47
Boiled Ham in Milk 52
Brazilian Turkey 45
Camouflage Roast 45
"Cheap Cuts" of Steak 44
Corn Beef Hash 51
Cornmeal and Meat 46
Creamed Ham 45
Croquettes without Eggs 50
Delicious Stuffed Peppers 51
For Sauc^ 50
Garnish for Cold Lamb 44
Garnish for Ham 44
Green Pea Loaf 48
Ham Mousse 46
Hominy and Chipped Beef 45
Hominy and Toinato 48
Italian Spaghetti 47
"Lalla Rookh" 51
Liberty Meat 44
Meat Loaf 50
Minced Liver with Toast 49
Mock Duck 44
Mock Sausage 47
Mock Terrapin 49
Nut Scrapple 49
Onion Soup Au Gratin 46
Pork Croquette 52
Rice and Bread, Meat Substitute 51
Rolled Steak and Vegetables 52
Royal Escallop 46
Scalloped Beef or Lamb 50
Shepherd's Pie 49
Spanish Rice 49
Tamale Pie 47
Tomato Cakes 48
Yorkshire Pudding 47
War Meat Substitute 50
162
MISCELLANEOUS
Baking Powder • cq
Butter
,151
Brass Polish , r2
Don't Waste Any Soap j^ ^
1 lousehold Hints ^- ■ •,•.' i;?
Make Soap of Fat Unfit tor Cooking |^^
Packing Butter for Winter Use j^J^
Packing Eggs for Winter Use J^^'
Rules for Substitution i'^j'
Silver Cleaner | ^f^
Suet (Rendered for Frying) j^^
Table of Proportions |^°
Toilet Soap , c^
Weights and Measures !^"
White Soap— No. 1 j^ J
White Soap — No. 2
PIE FOR WAR TIME
CRUSTS
123
.\pple-Raisin -22
Barley i ^^
Cottage Cheese Rice Pie Crust |^-
Cornmeal and Wheat |^-
Mince Meat without Meat jg
Oatmeal ^^-i
^j-^^ge ^22
Rice , 2?
Rve Pie Crust -^*:
Sugarless F"illings — .Apple ^-"^
PRESERVED FRUITS
Addition of Salt to Peaches and Plums 136
Cherries for Pie ■ •••• >^?
Canned Peaches, Canned Pears, Canned Sweet Apples 1^^
Canned Rhubarb {^^
Canned Yellow Raspberries {^^
Delicious Strawberry Jam j^^"^
Fresh Peaches |^~
Gooseberry Chutney j^-^
Grape Butter !.i^
Grape Juice j^-
Grape Juice for Freezing |^^
Grape Marmalade j" ^
Kurnquat Marmalade 1^^
Peach and Pineapple Preserves |^^
Pears and Quinces |^^
x^ickeled Prunes {^^
Raisin and Grape Marmalade |-^^
Spiced Currants .-i
Spiced Peaches j^^
Strawberries ,X_^
Strawberries and Cherries ^"^^
163
Strawberry Preserves 132
Strawberries and Pineapples 134
Stufifed Peaches : 136
To Test Fruit for Pectin 136
PUTTING UP VEGETABLES
Boiler 142
Corn 141
Dried Corn 143
■'Government Suggestion" 142
How to Cook Dried Corn 143
Important 143
Inspection 140
Jars 140
Length of Time for Steaming 142
Lids 140
Preparing Vegetables 141
Putting Vegetables in Jars 141
Putting Jars in Boiler 142
Rubber Bands 140
Sealing Wax 142
To Boil or Sterilize Water 140
Tomatoes 141
Washing 140
Water 140
RELISHES AND PICKLES
Chili Sauce 147
Chopped Pickle 146
Chow Chow 144
Cold Cucumber Pickles 148
Cold Tomato Catsup 145
Corn Sauce 144
Cucumber Sauce 145
Home Made Vinegar 146
Mixed Pickles in Mustard Dressing 147
Pepoer Hash 146
Pickled Onions 148
Sliced Cucumber Pickle 145
Soanish Pickle 144
Sliced Cucumbers 148
Sniced Pickle 145
Tomato Catsup 146
SALADS
Apple and Date Salad 65
Apple Surprise 68
Asparagus Salad 67
Dressing 66
Dressing 67
Frozen Fruit Salad 64
Frozen Fruit Salad 66
Frozen Tomato Jelly 64
164
Fruit Gelatine Salad 64
Ginger Ale and Fruit Salad 68
Golden Dressing 65
Grapefruit, Orange and Nut Salad 65
King Salad 67
Oyster Salad 67
Perfection Salad 65
Pineapple and Marshmellow Salad 67
Pineapple Salad 68
Pineapple Salad with Golden Dressing 65
Potato Salad 66
Potato Salad 68
Salad Miami » 66
Salad Moderne 66
Sv:mmer Salad 68
Tomato Jelly Salad 64
Tomato Salad 67
SALAD DRESSINGS
Boiled Salad Dressing 73
Cream Dressing (For Cold Slaw) 73
French Dressing 74
Russian Dressing IZ
Simple Salad Dressing (Without Oil) 12>
Wesson Oil Mayonnaise 12>
SANDWICHES
Bean Sandwiches 81
Celery Sandwiches 80
Cheese Dreams '81
Cinnamon Toast 80
Date Sandwiches 81
Delicious Sandwiches 80
Norwegian Sandwiches 80
Nut and Cheese Loaf 81
Pepper Hash Sandwiches (refer to pickles) 81
Sandwiches 81
Sandwich Fillings 82
Toasted Graham Sandwiches 80
Tuna Fish 82
Uneeda Biscuit Club Sandwich 80
SAUCES
Brown Nut Sauce 76
Cottage Pudding Sauce 11
Cornstarch Sauce 11
Cream Sauce with Cheese 78
Golden Sauce 11
Hard Sauce 11
Italian Tomato Sauce : . . 76
Maryland Sauce (See Rice PufTs) 78
Mock Hollandaise Sauce 76
Mustard Sauce A La Plaza Hotel 11
Nutmeg Sauce . . . : 11
165
Pimento Sauce 76
Sauce for Beets 78
Vanilla Sauce 11
White Sauce , 78
SOUPS
Asparagus Soup 28
Carrot Soup 27
Corn Chowder 31
Cream of Lima Bean •. 28
Cream of Vegetable Soup 29
French Vegetable Soup 27
Kidney Bean Soup 30
Lobster Bisque 30
Marrow Balls 31
Mushroom Soup 27
Onion and Cheese Soup 28
Ox Tail Soup 29
Pea Soup 30
Pea Soup 31
Potato Soup 30
Quick Bouillon 30
Spinach Soup 28
Suggestion — Garnished Ox Tail 29
String Bean Soup 28
Tomato Bouillon with Oysters 29
Vegetable Soup without Meat 27
VEGETABLES
Baked Bermuda Onions 58
Baked Cabbage b'6
Baked Egg Plant 57
Baked Hominy 57
Beets with Cream Dressing 56
Corn Fritters 57
Dutch Potato Cakes 58
Green Corn Fritters 58
Hominy Croquettes 56
Macaroni 59
Parsnip Fritters 58
Potatoes 55
Potato Croquettes 55
Rice Puffs 55
Spinach Mould 58
Spinach with Mushrooms 55
Stuft'ed Egg Plant 55
Stuffed Onions 59
Stuffed Egg Plant 57
Stewed Mushrooms 59
Sweet Fried Cabbage 57
Vegetable Souffle 56
166
"WAR CANDY"
Black Walnut Taffy 127
Brown Sugar Fudge 128
Caramel Fudge 128
Chocolate Maple l"\idge 127
Honey Candy 125
Honey Roll 127
Karo Divinity 125
Maple Cocoanut Balls 127
Maple Fondant 126
Molasses Candj^ 128
Nut Balls 125
Popcorn Candy 128
Puffed Rice War Candy 126
Sea Foam ^^ 128
Stuffed Dates 126
Stuffed Figs 125
167
11 44
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