KanColl Books: Contributed by Lynn H. Nelson

The Perry

Home Cook Book

"The way to a man's heart is through his stomach"

A Carefully Compiled Book of
Tested and Approved Recipes

By the Ladies of Perry, Kansas, and Vicinity
1920

Printed By
The Independent Publishing Company
Oskaloosa, Kansas
1920

PREFACE

WE wish to thank our friends for their generosity in supplying hundreds of recipes with which this book is filled.

The business public has been courteous and generous to us in the way of advertising and our friends and benefactors in donations, for all of which we are sincerely grateful.

THE LADIES OF PERRY AND VICINITY

SMILE

SMILE - - Every time you get the chance - it's the chance smile that wins.
SMILE - - If you're thin, laugh if you're fat and if you're neither, just grin
SMILE - - At hard luck the fates might think you like it and quit.
SMILE - - And never let the sun set on your troubles; set on them yourself.
SMILE - - At the past and you can grin at the future.
SMILE - - While you're awake and you'll laugh in your sleep.
SMILE - - When you fail and you'll die laughing in success.
SMILE - - At a dime and, it will look like a dollar.
SMILE - - If it kills you and you'll die with a grin on your face.
SMILE - - Every time you think of it and you'll soon get the habit.
--D. F. O'REILLY.

TABLE OF CONTENTS

PREFACE
I. COCKTAILS
II. SOUPS
III. FISH
IV. MEATS
V. VEGETABLES
VI. FRITTERS
VII. SALADS
VIII. EGGS AND OMELETS
IX. CHEESE DISHES
X. BREAD AND YEAST
XI. SANDWICHES
XII. CAKES
XIII. CAKE FILLINGS AND ICINGS
XIV. COOKIES AND DOUGHNUTS
XV. PUDDING AND DESSERTS
XVI. PASTRY
XVII. FROZEN DISHES
XVIII. CANDIES
XIX. PRESERVES AND JELLIES
XX. PICKLES AND RELISHES
XXI. BEVERAGES
XXII. CANNING
XXIII. COOKING FOR INVALIDS
XXIV. MISCELLANEOUS
XXV. HELPFUL HINTS
XXVI. FORMAL AND INFORMAL DINNERS
DONORS
TABLE OF CONTENTS

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I COCKTAILS

GRAPEFRUIT COCKTAIL

2 grapefruit; 2 oranges; 4 tablespoons powdered sugar. Remove rind from oranges and with sharp knife separate pulp from thin skin and remove seeds. Cut grapefruit in half; remove pulp; place in dish and sprinkle with powdered sugar. Serve in sherbet glasses. A little grated pineapple improves the flavor.
--MOLLIE MULVIHILL

OYSTER COCKTAIL

Place 2 large or 4 small oysters in cocktail glasses. Cover with 1 teaspoon of prepared horseradish: 2 teaspoons catsup. Serve immediately.
--ESTHER LEE

OYSTER COCKTAIL

Serve in small glasses 5 small oysters to a glass. Cover with tomato catsup. Add a drop of tobasco sauce to each glass: also a little horseradish and a few drops of lemon juice. Prepare mixture and let oysters stand in it for at least 3 hours before serving.
--KATHRYN MULVIHILL

FRUIT COCKTAILS

1 cup pineapple: 1 cup orange.: 1 cup bananas; 1 cup grapefruit; dice fruit; add 2 tablespoons powdered sugar; chill and serve in cocktail glasses.
-─ELIZABETH LEE

FRUIT COCKTAILS

Fill cocktail glasses wIth diced grapefruit, peaches, pears, a few slices of oranges, and cover with white grapes cut in half and seeded; over this pour a fruit syrup made from 3 tablespoons granulated sugar and fruit juice boiled ½ minute. When cool add juice or remainder of orange and grapefruit. Garnish with candied cherries and sprinkle with chopped nuts.
--NELL BURKE

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II SOUPS

ORIGINAL SOUP

Cook slowly until tender small soup bone; then add: 1 medium size potato cut fine; 2 turnips; 2 onions cut fine; 1 cup cooked rice; 2 small carrots; 1 cup cooked spaghetti; ½ medium cabbage bead cut fine; 1 teaspoon butter; salt to taste and add a little black pepper. Cut in small pieces a sprig of parsley; add 2 teaspoons red pepper sauce and 4 small red peppers. Cover and cook all slowly with same liquid until done. Serve at once with crackers.
--KATHRYNE MULVIHILL

CHICKEN SOUP

Cut up two large fowls. Add ½ dozen slices of cold ham. Season them with a very little cayenne and nutmeg, but no salt as the ham will be salty enough. Add 1 head of celery cut up; 1 quarter lb. butter rolled in flour. Pour on three quarts of milk. Let boil rather slowly.
--MRS. A. H. ASHMAN

TOMATO SOUP

1 can ripe tomatoes boiled without salt; 1 bay leaf; 3 cloves; small piece of red pepper: strain; add pinch of soda and 1 quart of scalding milk together. Allow to come to boiling point; add butter, salt and pepper. Serve immediately.
--MRS. NORA CUNNINGHAM, Fresno, Calif.

SPAGHETTI SOUP

1 package spaghetti; 1 can tomatoes; 1 large onion; 2 pounds beef; 1 pound pork, ground; salt and chili pepper to taste. Cook spaghetti in boiling water till tender. Fry onion and meat in plenty of fryings; add to spaghetti and tomatoes. Season and add water to make as thin as desired. Cook all together
--MRS. A. C. ZIMMERMAN.

EGG NOODLES

2 eggs beaten very light; 2 tablespoons cream; 1 teaspoon salt. Flour enough to make real stiff. Roll thin as possible. Let dry 1 hour; then cut very fine. (Cream may be omitted. )
--MRS. JOE CAVANAGH

VEGETABLE SOUP

Boil 2 lbs. rich beef 1½ hours in enough water to have 1½ quarts when done and strained off the meat. While the meat is boiling chop the following and cook in clear water: 3 potatoes; 1 carrot; 1 onion; 1 ripe pimento; a piece of cabbage head; 1 (doz. sticks spaghetti When tender, put into broth and add 1 cup cooked tomatoes: 1 teaspoon salt; a dash of pepper; 1 scant tablespoon flour and ½ cup sweet milk. Made into a batter. ½ cup cooked rice may be added also. Serve hot.
--MRS. E. G. JENKINS

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POTATO SOUP

Pare 3 potatoes, medium size; cut in quarters; chop 1 onion; drop salted boiling water to cover; cook quickly; add 1 pint milk; season salt and pepper or paprika. Add 1 tablespoon butter and 1 tablespoon flour dissolved in a little milk. Cook 5 minutes.
--MRS. D. M. BERGIN

CHILI CON CARNE

1 medium size onion, ground. Stew in 3 tablespoons butter. (Do not let it brown. )Add 1 can kidney beans; salt and pepper to taste; 1 can tomatoes, strained; generous amount of mexene: ½ lb. hamburg steak which has been fried to a good brown. When it begins to boil, add 2 teaspoons cornstarch dissolved in a little water. Let simmer for about 1 hour.
--MRS. DEBACKER

CLEAR VEGETABLE SOUP

1 small carrot; 1 turnip; 1 potato; 1 onion; ½ cup celery; 2 quarts water. Dice vegetables and boil until tender. Season with butter, pepper and salt.
--ESTHER E. LEE

POTATO DUMPLINGS

Cook 12 medium size potatoes; peel and grate them very fine. Add salt, 2 eggs and enough flour to stiffen. Make into 12 dumplings and drop into boiling water; boil ½ hour in covered kettle. Remove and serve with gravy.
--MRS. PAUL BLESKE

PASSOVER BALLS (FOR SOUP)

Chop an onion and ½ lb. suet very fine; stew them together until the suet is melted; then pour it hot upon 8 tablespoons flour; mix well. Add a little salt, nutmeg, and lemon peel grated and 6 eggs. Put these balls into boiling soup and boil 15 minutes. None can exceed the excellence of the balls made from this recipe. May be used for any soup.
--KATE MONTAGUE

"NEVER FAIL" DUMPLINGS

1 pint flour; 1 salt spoon salt; 1 heaping teaspoon baking powder; sift this. Then rub into it a heaping teaspoon of cold butter and enough sweet milk to make soft dough. Roll into balls and steam or drop into kettle with meat. Cover tightly and do not lift cover for 10 minutes.
--MRS T. S. CURD

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DROP DUMPLINGS

2 eggs beaten; 1 pint mIlk; 1 tablespoon butter; stir thick with flour; with last flour add 2 teaspoons baking powder; drop lightly into soup. Boil 15 minutes.
--MRS. JOHN SHARKEY and ROSA ROBBINS

BEAN SOUP

Parboil and drain 1 cup white beans. Put in fresh water and boil till tender but not soft enough to mash. When done; add 2 quarts milk and let come to a boil; put in lump of butter size of an egg, salt and pepper to taste A few minutes before serving break 4 or 5 crackers. Stir well and serve.

PEA SOUP

1 can of peas boiled tender; rub through sieve; add 1 quart milk; 2 tablespoons butter, salt and pepper to taste. Boil 5 mInutes. Break 2 or 3 crackers into soup. Serve hot.
--MRS. STEVE BURKE

TO ALL THE PEOPLE ALL THE TIME

The following recipe is earnestly recommended: Take of Charity, 25 parts; Justice 25 parts; Patience ten parts; Cheerfulness ten parts; to be blended and highly seasoned with plenty of Common Sense, Regard for the Rights of Others, and the saving Sense of Humor. To be taken in large quantities constantly or oftener.
--K. M.

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III FISH

TO FRY FISH

Dredge the pieces with Indian meal; season with salt and pepper and fry in hot fat sufficient to cover. If fat is very hot the fish will fry without absorbing it. When brown, turn and fry a nice brown. Cook without cover.
--MRS. M. W. SHORTALL

FRIED CATFISH

Skin and clean; put in very cold water ½ hour or more; wipe dry; sprinkle with salt and pepper, dredge with flour or meal. Fry a deep brown.
--MRS. V. A. DINNEN

BAKED WHITE FISH

Cleanse and bone a white fish weighing two or three pounds; stuff with dressing of 1 loaf bread, ½ pint milk; ½ teacup butter; salt and pepper; a little minced onion. Tie fish and put in baking pan with a little milk. Bake about ½ hour. When done remove, skin and serve with melted butter poured over. Garnish with parsley.
--MRS. DELIA HUGHES, Seal Beach, Calif.

BAKED WHITE FISH

2 lbs. preferably boned, roil in flour and dip in milk, then in bread crumbs. Lay 3 thin slices of lemon over top which have been dipped in finely chopped parsley; season with butter, pepper, salt. Bake.
--JULIA QUINLAN.

BAKED HALIBUT

2 lbs. fish. 1 egg. 3 pounded crackers, 1 pInt milk, 1 tablespoon butter salt and pepper. Put fish in pan and cover with mixture. Bake 1 hour.
--MRS. T. L. PATTISON.

BAKED FISH WITH CHILI SAUCE DRESSING

Roll fish In bread crumbs and fry until brown. Place in baking dish pour over it 1 pint chili sauce. Bake 1 hour.
ELIZABETH A. LEE.

TUNA FISH LOAF

1 can tuna fish picked to pieces 3 well beaten eggs; 1 cup bread crumbs; 1 tablespoon melted butter; 1 tablespoon catsup. Add salt and pepper. Steam 1 hour. Serve with cream sauce.
-- MRS. T. L. PATTISON, Topeka

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CREAMED FISH

¼ cup cooked fish; 1 teaspoon butter; 1 teaspoon flour; ¼ cup milk; 3 drops onion juice; salt to taste. Make sauce of butter, flour and milk. Season. Add fish and reheat.
--MARGARET MULVIHILL

CREAMED SALMON

Melt together 3 tablespoons butter and 3 tablespoons flour; add two cups milk; let cook until thick; then add 1 can salmon chopped fine. Serve hot.

BAKED SALMON

Equal parts of salmon and cracker crumbs; season with salt and pepper; make a rich milk sauce and pour over salmon and crackers. Bake in moderate oven till brown. and serve.
--MRS. PIUS VOELKER

SALMON CROQUETTES.

1 can salmon; 2 well beaten eggs: pinch of salt; ½ teaspoon red pepper; sufficient cracker crumbs to form into small cakes. Fry in small quantity of hot lard.
-- MRS. HARRY BLISS

SALMON CROQUETTES

Mix 1 can salmon with 1 cup bread crumbs, 1 cup mashed potatoes, ½ teaspoon salt. a little pepper, 1 egg slightly beaten and 1 tablespoon melted butter. Form in croquettes and roll in bread crumbs, then egg and bread crumbs. Fry in hot fat.
--MRS. WM. GILFILLEN

SALMON LOAF

Drain all oil from 1 can salmon, remove bones, beat together 4 eggs until very light. Add 1 cup bread crumbs, 1 scant cup rich cream; juice 1 lemon; salt to taste; good dash of cayenne pepper; mix, put in baking dish, cover and bake 30 minutes.
--KATHRYNE MULVIHILL

SALMON EN CASSEROLE

1 can salmon, 1 cup cooked peas, 2 cups milk, 2 tablespoons butter, 4 tablespoons flour, 2 tablespoons green peppers. 1 teaspoon salt, ¼ teaspoon pepper, ½ lemon, ½ cup bread crumbs. Bring to boil the butter, flour, milk, salt and pepper, add fish, peppers and peas. Pour into greased casserole. Squeeze lemon juice over top, cover with crumbs, bake until brown.
--MOLLIE LEE

FiSH TURBOT

1 can salmon minced fine; 1 pint sweet milk. Put milk in double

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boiler; reserve enough to rub to smooth paste 1 cup flour; add this to hot milk with ½ cup butter. Cook until smooth and very thick. Let cool; then beat 1 at a time 2 eggs; add 1 teaspoon baking powder and salt to taste. Put into baking dish using first the batter, then the fish, having batter on top. Cover with cracker crumbs; moisten with milk; bake 30 minutes.
-- MRS. A. C. ZIMMERMAN

SALMON PUDDING

Mince 1 can salmon, saving liquor for sauce. Put in 4 tablespoons butter; ½ cup fine bread crumbs, pepper and salt and finally 3 well-beaten eggs. Put in buttered mold, set in a pan of hot water; cover and steam in oven I hour, filing pan with boiling water as it evaporates. Set in cold water a minute and turn out of pan.

SAUCE FOR PUDDING Heat 1 cup of milk to boiling and thicken with a tablespoon of cornstarch dissolved in cold water. Add a spoonful butter, salmon liquor and 1 beaten egg. Take from fire, season and let stand in hot water 3 minutes covered. Add juice of 1 lemon. Pour over pudding.
--MRS. E. J. McCORMlCK

FISH BALLS

1 cup salt fish picked fine; 1 pint of potatoes peeled and quartered. Cover with boiling water cook till potatoes are soft. Drain, mash and beat fish and potatoes until light; add 1 teaspoon butter and one-eighth teaspoon pepper; when slightly cool add 1 egg well beaten. Shape and fry in hot lard 1 minute.
-- OLEITA STARK

COD FISH BALLS

1 cup salt codfish, 2 ½ cups potato cubes, , I tablespoon butter, 1 egg, dash of pepper; Cut the fish in small pieces, put in saucepan with the raw potatoes, cover with boiling water. Let cook until potatoes are nearly soft. Drain and put through food chopper, stir in the butter, the well beaten egg, and pepper. Beat with fork till light and fluffy. roll in balls. Dip in flour and fry till light brown in deep fat.
-- MRS. A. F. DeBACKER.

SALT CODFISH WITH EGGS

Pick a pint of codfish, put in stew pan, cover with water, set on back of stove and change water as it becomes salty. When fresh enough, drain, add lump of butter size of an egg, let it melt, add 1 tablespoon flour, let cook but not brown, add 3 cups milk, let come to a boil, beat in 2 eggs, cook 3 minutes.
--NELL BURKE

FRIED OYSTERS

Select large oysters drain and dry, make a batter of beaten eggs well

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salted. Dip oysters in batter roll in cracker crumbs, dip again in batter - roll in crumbs and fry in hot fat, ¾ butter, ¼ lard.
-- KATE MONTAGUE

SCALLOPED OYSTERS

1 pint oysters. ¼ cup melted butter, 1 cup bread crumbs, ½ cup milk pepper and salt. Cover the bottom of a baking dish with bread crumbs lay carefully over it a layer of oysters, dust with salt and pepper. Cover with another layer of crumbs then more oysters making top layer crumbs. Strain oyster liquor, add melted butter and milk scalding hot. Pour it over the dish. Bake in oven a nice brown.
-- MRS. A. F. DeBACKER

CREAMED OYSTERS

Make 1 cup cream sauce; season with salt, pepper, paprika and celery salt; parboil 1 pint oysters in their own liquor until they begin to curl. Drain and add to sauce. Serve on buttered toast.
-- MRS. A F. DeBACKER.

STEWED OYSTERS

Scald 1 pint milk; add liquor from oysters; a little salt and pepper, butter size of an egg and a few broken crackers. Add oysters and let come to a boil.
-- MRS. STEVE BURKE

SAUCES AND RELISHES FOR FISH

Broiled Fresh Mackerel, Stewed Gooseberries.
Boiled Blue Fish, White Cream Sauce
Broiled Shad, Boiled Rice and Salad
Fresh Salmon, Green Peas, Cream Sauce
Fresh Cat or Pickerel, Hollandaise Sauce
Fresh fish should be salted 1 or 2 hours before frying.

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IV MEATS

PORK CHOPS

Dip in beaten egg; roll in flour or bread crumbs; fry in hot fat.

FRENCH STEAK

2 pounds round steak cut 1 inch thick; season with salt and pepper; roll in flour; fry brown on both sides; then cover with water; cover with lid; place in oven for two hours; add water when necessary and serve with the gravy.
--MRS. F. L. MILLER

SWISS STEAK

Into a piece of round steak pound 1 cup flour; sear in butter and drippings; set on back of stove and simmer 2 hours.
--MRS. LEON RAINES, Ozawkie, Kans.

REAL GOOD STEAK

Select a nice round steak, 1 inches thick; pound as much flour into it as it will hold; put in pan; sear the surface quickly; then put in 1 cup water, cover and cook 3 hours, turning often. Add more water if needed. Make gravy if desired.
--KATHRYN MULVIHILL

BEEF STEW

Cut meat into rather small pieces; divide into two portions; add one portion to cold water and boil slowly. Brown the other portion in a little fat in pan; then add it to the water and meat. Cook till meat is tender. Chop I onion and boil with neat. Onions, carrots, turnips, potatoes and tomatoes may be added. Thicken gravy.
--MRS. D. M. BERGIN

POT ROAST

Put roast in kettle or pan and sear on each side with a little lard; then add a pinch of soda and a teaspoon of sugar dissolved in 2 tablespoons of vinegar; salt.
--MRS. JULIUS GRAMSE, Kansas City.

GOOD GRAVY FOR ROAST BEEF

Take the broth left from roast beef; remove meat from pan and add to broth two-thirds cup tomato juice, a few slices of onion; salt and pepper and thicken as for gravy.
--M. J. B.

HAMBURGER STEAK

Chop very fine 1 pound of round steak and 1 small onion; mix well with the meat. Season with salt and pepper; make into cakes as large as a biscuit but quite flat. Have ready a frying pan with butter and lard mixed. When boiling hot fry steak brown. A brown gravy made from

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grease the meat was fried in and poured over steak enriches it.
--MRS. M. W. SHORTALL

SMOTHERED BEEF

A slice of round beef about 2 inches thick; put in double pans. Salt and pepper it; put a layer of chopped onions and crackers over meat; then onions; add crackers and another layer of beef, and onions and crackers on top.
--MRS. DOROTHY MAE GRIFFITH

BEEF LOAF

1½ lb. round steak ground; 6 eggs; 1½ cups rolled cracker crumbs; one-third cup butter; salt and pepper to taste. Mold and put in pan. Spread butter over the top; pour a little water in pan and bake 1½ hours.
--MRS. JAS. PLUMMER.

VEAL LOAF

2 pounds beef and 1 pound pork chopped fine; ½ cup cracker crumbs; 1 egg; ½ cup sweet milk; salt and pepper. Mix well together and form into loaf. Put in well buttered pan; place an onion and four whole cloves around it; bake in moderate oven ¾ of an hour.
--MRS. A. F. DEBACKER

VEAL CROQUETTES

4 cups chopped veal; ½ teaspoon salt; 2 teaspoons lemon juice; 1 cup white sauce; dash of pepper; when cool roll in bread crumbs and fry in hot fat.
--MRS. JOHN INGENTHRONE.

MEAT CROQUETTES

2 cups cooked chopped cold meat; ½ cup mashed potatoes; 2 eggs; 2 tablespoons melted butter; 1 onion chopped. Beat eggs; mix all together; make in cakes; dip in beaten egg and fry; season to taste.
--MRS. WM. KELLY.

VEAL BIRDS

Cut round steak in lengths 2 by 6 inches; spread with bread dressing. Roll up, stitch with toothpicks; brown in fat; then make a thin white sauce; pour over the meat. Bake in oven 40 minutes.
--MRS. W. J. FROST

VEGETABLE AND MEAT LOAF

Grind 1½ lb. lean beef, 1 lb. fresh pork, 1 large cupful tomatoes chopped; ½ cup chopped onions; 2 large green peppers chopped after
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removing seeds; 1 heaping cupful of bread or cracker crumbs; 1 well-beaten egg and about 2 teaspoons salt. Mix; pack in buttered pan and bake 1 hour.
--MRS. A. C. ZIMMERMAN

SPANISH MEAT BALLS

1 lb. ground beef; ½ to ¾ cup uncooked rice; 2 eggs; salt and pepper to taste; Form in small balls; fry until brown on both sides then add 1 can tomatoes (strained) and 1 sliced onion. Let simmer 2½ hours adding a little water as needed.
--MRS. A. F. DEBACKER

FILIPINO REEF

1 lb. round steak and ½ lb lean pork ground; 1 cup bread crumbs; 2 cups stewed tomatoes; 2 tablespoons butter; 2 tablespoons flour; 1 teaspoon salt. Form into loaf and bake.
--MRS. W. J. FROST

LEFT-OVER MEATS

Grind meats in chopper; add a little salt and pepper, a few cold mashed potatoes or crackers. Cover with gravy and brown in oven.
--MRS. JULIUS GRAMSE Kansas City

FRIZZLED DRIED BEEF

Cover dried beef with hot water to take out the salt. Drain and simmer for a few minutes in a little butter. Serve on toast and pour a lightly seasoned cream sauce over them.
--MRS. A. F. DEBACKER

DRIED BEEF GRAVY

If a little dried beef is left, fry in plenty of butter or fryings until very brown, but not scorched; stir in just enough flour to rub smooth in grease; pepper to taste. Pour in milk to right consistency. Sufficient salt in beef.
--MRS. ALBERT INGENTHRONE

HASH

To every cup finely-chopped meat add 1 cup chopped potatoes; season with salt and pepper and lump of butter; put in frying pan with enough water to moisten. Cook 10 to 15 minutes.

BAKED HAM

Place slices of cured ham in a pan; sprinkle with flour, a little sage, and pepper. Pour a little water over it and fry in oven without turning it over.
--MRS. E. C. JENKINS

BAKED HAM (CURED)

Place 1 medium size ham in pan; cover with water to which 1 cup of

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vinegar has been added and let stand over night. In the morning, dry thoroughly; cover the side of the ham which has no skin on it with a very heavy flour paste. Place in a very hot oven so paste will harden at once. (It is best to place ham in regular roaster with an inset so water can be kept around ham while baking. ) When paste is hard, perforate with a large fork and baste with a medium syrup to which has been added 1 tablespoon of butter. When ham is done lift off the paste; roll ham in brown sugar and bread crumbs. Let cool in dry place. Place in refrigerator and it will keep indefinitely.
--ESTHER E. LEE

BAKED HAM AND SWEET POTATOES

Take a medium size ham; soak overnight in cold water. In morning put in a large kettle; fill with boiling water and add 1 pt. vinegar. Cook slowly for 2 hours or until tender. Remove from water; take off rind; place in baking dish; sprinkle with powdered sugar and grated bread crumbs. Have sweet potatoes ready and bake in pan till tender. This recipe is nice for fresh pork.
--KATE MONTAGUE

BREAKFAST DISH

Chop cold boiled ham very fine. To 1 cup ham allow butter the size of walnut and 2 tablespoons hot water; 1 salt spoon mustard. Heat all together and have ready well buttered slices of toast on platter. Put spoonful of ham on each piece, spreading ham evenly over toast. Serve hot.
--MRS. LEON RAINES, Ozawkie, Kans.

ROAST TURKEY

Select a hen turkey; draw, wash and singe it. Stuff and bake in double roaster. Baste with butter and water. Season with salt and pepper. Bake 2½ to 3 hours in a moderate oven.
--MARGARET MULVIHILL

OYSTER DRESSING

1 can oysters; 3 cups bread crumbs; 1 tablespoon salt; ¼ teaspoon pepper; 2 tablespoons butter; 1 small chopped onion. Rub butter into crumbs; add seasoning and put oysters in last, leaving them whole.
--MARY J. BURKE

BAKED CHICKEN

Split chicken in back: season with salt, pepper and butter; put enough water in pan to cook chicken and have sufficient gravy. Baste often, turning chicken often to brown nicely.
--MRS. PIUS VOELKER

CHICKEN CROQUETTES

After slicing all that can be sliced from a baked chicken, pick the re-

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mainder from the bones and mince fine. Season with pepper and salt; add 1 egg; 1 tablespoon cold mashed potatoes, ½ cup sweet milk; cracker crumbs and a little flour. Mold and roll in cracker crumbs or flour and fry a light brown.
--MRS. E. G. JENKINS

TO FRY OLD CHICKENS

Prepare chicken by cutting into pieces; roll in flour; season with salt and pepper. Fry brown in hot fat; then pour water over 1½ inches and let simmer on back of stove 1 hours or until tender.
--MRS. JOE CAVANAGH

PRESSED CHICKEN

Cook 1 chicken till tender; grind; mix with ½ lb English walnuts, dash of sage, salt, pepper and 1 cup thick broth.
--MRS. WM. BERGIN

CREAMED CHICKEN

Boil 1 chicken until tender. Take from bones and dice. Make white sauce; add the chicken and 3 mango peppers diced. Cook 20 minutes, serve on brown toast. WHITE SAUCE: 1 pint milk; 2 tablespoons flour; 1 tablespoon butter; salt and pepper to taste. Cook until thick.
--MRS. V. C. RAINES.

ROAST CHICKEN

Dress, clean, stuff and tie wings and legs close to body of chicken. Place on back in self-basting pan with 3 cups water. Rub fowl with salt and flour, and brown.
--MRS. D. M. BERGIN

DRESSING FOR ROAST CHICKEN

2 cups bread crumbs; 1 egg, beaten; 1 cup chopped apple; ½ cup seedless raisins; 1 onion; one-third cup butter; 1 cup nuts; ½ cup boiling water; 1½ teaspoons salt; ¼ teaspoon pepper. Fry onion in butter. Add ½ cup ripe olives to gravy.
--NELL BURKE.

QUAIL ON TOAST

Stew quail thoroughly; remove meat from bones; strain broth through sieve, add cream, butter, pepper and salt and sufficient flour to make gravy. Add quail to gravy and pour on hot buttered toast.
--KATE MONTAGUE

ROAST PIGEON

Clean and stuff the birds and pack in rows in bake pan; season with salt and pepper and a little flour; spread over them cup butter and

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pour ½ teacup of water in pan. Put in brisk oven; baste often till tender.
--MRS. PIUS VOELKER

TO CURE MEAT

For 100 pounds of meat: 10 pounds common salt (Michigan best); 24 pound saltpetre; 3 pounds granulated cane sugar; 6 gallons cold water If brine gets thick and ropy-like do not be alarmed. Take meat out and make a new brine. You may test brine by placing an egg or potato in same: if either swims with a portion out of brine, you will know your brine is strong enough or as a test that your salt is all right. Now leave your meat in brine from 20 to 60 days according to the size of the pieces. Dry and smoke.
--EMERY RHOBERTSON

SAUCES AND RELISHES FOR MEATS

Roast Beef: Grated Horseradish
Roast Pork: Apple Sauce
Roast Veal: Tomato or Mushroom Sauce
Roast Mutton: Currant Jelly
Boiled Mutton: Caper Sauce
Roast Lamb: Mint Sauce
SAUCES FOR GAME OR POULTRY Boiled Chicken: Bread Sauce
Boiled Turkey: Oyster Sauce
Roast Turkey: Cranberry Sauce
Venison and Wild Duck: Black Currant Jelly

Pigeons Mushroom: Sauce

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IV VEGETABLES

FRENCH FRIED POTATOES

Pare potatoes; cut in lengths lengthwise. Soak an hour in cold water dry and fry in hot fat. Sprinkle with salt and pepper.
--MRS. PIUS VOELKER

NEW POTATOES WITH CREAM SAUCE

Boil potatoes in salted water until done; drain and cover with white sauce as follows; 2 tablespoons butter; 2 tablespoons flour, creamed together added to 1 pint hot milk: season with salt and pepper and ½ teaspoon chopped parsley if desired.
--MRS. V. A. DINNEN

COLD MASHED POTATOES

Mix potatoes with a little milk, 1 egg; cover with cracker crumbs and brown in oven.
--MRS. JULIUS GRAMSE. Kansas City.

ESCALLOPED POTATOES

Pare and slice potatoes thin. Put a layer of potatoes in buttered baking dish; sprinkle with salt and pepper, dredge with flour and dot over with butter. Another layer of potatoes and seasoning. Add milk to nearly cover. Bake 1¼ hours or until potatoes are soft.
--MRS. JESSE WORTHINGTON.

POTATOES AU GRATIN

Put creamed potatoes in a buttered baking dish; cover with buttered crumbs and bake till crumbs are brown.
--MRS. ROY YOST, Clovis, N. M.

POTATO CROQUETTES

2 cups cold mashed potatoes seasoned with salt, pepper and a little melted butter. Beat the whites of 2 eggs and work all together. Make into cakes and dip in beaten yolks of eggs, roll in cracker crumbs; fry in hot lard.
--MRS. EDNA GENTRY. Oskaloosa, Kansas.

STUFFED POTATOES

Wash 4 large potatoes, grease slightly with fryings, and bake till tender. Cut in halves and remove meat. Do not break shell, mash potato and add 1 cup grated cheese. 1 teaspoon salt and pepper and butter and enough sweet milk to make consistency of putty. Fill shells and brown slightly in even. Bits of boiled ham may be added.
--MRS. E. G. JENKINS

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SARATOGA CHIPS

Wash and pare potatoes; slice very thin; let lie in cold water until ready to fry. Drain and dry well before frying. Fry a tow at a time: until light brown; drain; sprinkle with salt: serve hot.
--KITTYBELL WORTHINGTON

CREAMED POTATOES AND BEETS

Use 2 cups boiled beets, 2 cups boiled potatoes; 2 cups thin white sauce. Cut potatoes and beets in ½ -inch cubes. Reheat in white sauce made separately or add 2 tablespoons flour mixed with ½ cup cold water and 1½ cups milk to vegetables and boil. Salt and pepper to taste.
--MRS. L. A. HUMPHRIES

CARROTS AND POTATOES

Cook equal parts of carrots and potatoes in separate kettles; cut them in small pieces; when done put in dish together; season with salt. pepper and butter.
--MRS. PIUS VOELKER

SWEET POTATOES

Peel and cook until tender; cut in two lengthwise; put in baking dish; sprinkle lightly with sugar and a small piece of butter over each. Bake until nicely browned.
--MRS. WM. KELLY

SWEET POTATO CROQUETTES

2 cups sweet potatoes, mashed and seasoned; 1½ cups English walnuts, ground. Mix; roll In beaten eggs and cracker crumbs and fry in deep fat until lIght brown.
--MRS. S. F. BARNES

FRIED CORN

Use either green or canned corn. Three tablespoons butter in skillet to 1 qt. corn. Have butter very hot; put corn in, add salt, pepper and 1 tablespoon sugar; cook 20 minutes stirring often. If corn seems too dry add more butter or a little cream.
--MRS. D. M. BERGIN

SCALLOPED CORN

1 can corn: 2 eggs ; 1 pint milk; 1 tablespoon butter; 1 green pepper, finely minced. Mix these ingredients together, season with pepper and salt and bake ½ hour.
--MARGARET MULVIHILL

ESCALLOPED CORN

Butter a baking dish; put in layer of cracker crumbs and a layer or

21


 
salt, pepper, and butter; cover with milk and bake.
--MRS. D. M. BERGIN

CORN PUDDING

1 can corn; 3 eggs beaten light; ½ teaspoon salt; 1 teaspoon two-thirds cup milk; 1 tablespoon melted butter; 1 tablespoon bits of butter on top. Bake.
--MRS. M. L. TAYLOR

SUCCOTASH

2 quarts string beans boiled with slice of salt pork; kernels cut from 5 ears of corn. Peel and chop 2 tomatoes, removing seed without straining; add a pinch of cayenne and salt if necessary.

PEA CROQUETTES

Bake a pie crust as for tarts. Fill with mashed potatoes and cream and peas mixed; place in oven to brown; serve hot.
--MRS. W. H. DIRCK Oskaloosa, Kansas

BAKED BEANS

Put 2 cups navy beans in pan and cover with plenty of water let stand over night. Drain off in the morning and pick out the dark ones. Then. put in kettle of water and let come to a boil; let simmer a while and add a pinch of soda and drain. Put a small piece of salt pork in bottom of bean pot; pour the beans over meat. Place another piece of pork on top. Put a quart of boiling water in a pan; add 2 tablespoons brown sugar or white; 1 level teaspoon salt; a dash of pepper; 1 teaspoon celery salt; 1 heaping teaspoon dry mustard dissolved in water; 3 or 4 tablespoons catsup. Stir mixture and pour over beans till covered. Bake in moderate oven 3 hours. Add some of the liquid while cooking to keep moist: crisp on top.
--KATE MONTAGUE

BAKED BEANS

1 quart navy beans soaked 6 hours; then boiled 15 minutes; add 1 cup tomatoes; ½ teaspoon ginger; ¼ lb. bacon diced; teaspoon mustard; 1 tablespoon sugar. Bake in oven.
--R. T. ADAIR

LIMA BEANS

Wash beans, put on to boil in cold water and salt. Cook until tender, drain. Add enough cream to cover; let boil and serve.
--MOLLIE MULVIHILL.

CABBAGE WITH MILK SAUCE

Cut a nice head of cabbage fine as for slaw, pour over it 1 pint boil-

22


 
ing water, stew 10 minutes, pour off water and add to cabbage ½ or 1 pint rich milk. When it boils add 1 teaspoon flour moistened with a little milk. Season with salt, pepper and butter.
--KATHRYN MULVIHILL.

SCALLOPED CABBAGE

Take ½ head of cabbage, 2 tablespoon flour, 4 eggs, 2 oz. butter, 1 pint milk, 1 teaspoon salt and a dash of pepper. Wash and chop cabbage fine; put into boiling salt water; boil 20 minutes. Drain. Have ready 4 hard boiled eggs chopped fine. Put butter in saucepan; when melted add flour and milk, stirring until it boils; add eggs, salt and pepper. Put cabbage in dish; pour sauce over; sprinkle with bread crumbs and bake in hot oven 15 minutes.
--MRS. ARTHUR MICHAEL

CABBAGE STUFFED WITH HAM

Remove the heart from a large head of cabbage. Fill with chopped ham mixed with yolk of an egg. Season well. Fold the leaves over and tie cabbage in cloth and boil until cabbage is tender. A little mustard may be added to ham.
--MRS. MATT BURKE

CORNED REEF AND CABBAGE

A 6- or 8-pound piece will require 3 or 4 hours slow boiling. Put into cold water and remove all scum that arises. The slower the meat boils the more tender and better the flavor will be. Split cabbage into quarters; pour boiling water over it; after a few minutes pour off water; add to meat and cook 1 hour; add 1 small red pepper.
--JIGGS.

BOILED CAULIFLOWER

Soak a head of cauliflower head down in salt water for ½ hour. Boil in in plenty of salt water for 2 or 3 minutes and put in cooker for 1½ hours, Serve hot with butter, pepper and salt. May be put in baking pan with grated cheese and bread crumbs and baked a light brown.
--MRS. F. L. MILLER

CREAMED ONIONS

Bring onions to a boil; drain off water; add 1 cup milk; 2 tablespoons butter; 1 tablespoon flour blended with milk. Salt and pepper to taste.
--ELIZABETH LEE.

ASPARAGUS

Trim stalks of same length, wash and tie with soft string. Cook in boiling salted water till tender, keeping tips above the water for first 10 minutes. DraIn, untie, and serve with melted butter or white sauce.
--MRS. D. M. BERGIN

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BRUSSELS SPROUTS

Pick off dry leaves from sprouts and soak in cold water for ½ hour, wash and put on to cook in slightly salted boiling water. Boil rapidly in uncovered kettle till tender - Drain in colander. Put saucepan on stove with a little butter. When hot put in sprouts, season with salt and pepper and serve very hot.
--MARY J. BURKE.

FRIED TOMATOES

Cut tomatoes in ½ -inch slices, season with salt and pepper, dip in beaten egg, then in crumbs; fry brown.
--MRS. PIUS VOELKER

BAKED TOMATOES

Select smooth round tomatoes; cut piece from end. Take out inside of tomato; mix with bread crumbs and season with melted butter, salt and pepper. Put back into tomato and bake ½ hour.
MOLLIE MULVIHILL.

SCALLOPED TOMATOES

Butter a baking dish, cover bottom with crumbs; put in layer of peeled and sliced tomatoes. Season with salt, pepper, sugar, butter, a few drops of onion juice, then a thin layer of bread crumbs until dish is full, with crumbs on top. Dot with buttes. Let brown in oven.
--MRS. E. R. GEOPFERT

TOMATOES AND MACARONI

¾ cup macaroni cooked till tender in 2 qt water; ½ can tomatoes, 1 tablespoon onion and 1 cup water, cooked. Strain macaroni; add to tomatoes, ¼ teaspoon salt, ½ teaspoon pepper, 1 tablespoon butter; cook ten minutes.
--MRS. WM. QUINLAN.

CREAMED TURNIPS

Cut turnips in dice shape; boil till tender; drain off water; add milk enough to cover; let boil; thicken and season with salt, pepper and butter.
--M. J. B.

FRIED PARSNIPS

Scrape parsnips and boil till tender. Drain when cold, cut in long, thin slices, season each slice with salt and pepper, dip slices in melted butter, then in flour and fry in hot fat till both sides are thoroughly brown. Drain well and serve.

FRIED MUSHROOMS

Peel the mushrooms and put into butter; let heat thoroughly; sea-

24


 
son with pepper and salt and butter. Serve on toast.
--MRS. JOHN INGENTHRONE

RICE CROQUETTES

Mix a bowl full of boiled rice, 1 teaspoon each of sugar and melted butter; ½ teaspoon salt. 1 beaten egg and enough milk to make a firm paste. Mold and lip in beaten egg; roll in cracker crumbs. Fry in hot fat.
--ELIZABETH A. LEE

BAKED RICE AND SAUSAGES

For 6 persons use 1 teacup rice: 8 pork sausages; 2 quarts boiling water; 1 teaspoon salt and a little pepper. Wash rice and put into a large stewpan. Cover wIth boiling water and boil 25 minutes. Drain; then spread in a shallow pan. Cut the sausages into slices about ½ inch thick and lay them on the rice. Bake in a hot oven for 25 minutes. Serve as soon as done.
--MRS. I. S. McCALL

ITALIAN SPAGHETTI

Box spaghetti; 4 onions; 1 lb. hamburger; 1 pint tomatoes. Cook spaghetti; fry hamburger and onions; when done add tomatoes; let come to boil and Dour over spaghetti; cook 5 or 10 minutes; salt and pepper to taste. Chili powder may be added.
--OLEITA STARK

SPANISH RICE

1 cup rice; 2 cups water; 4 cups tomato juice; 2 teaspoons salt; 2 chopped onions; 2 pimentoes; 1 tablespoon butter. Mix rice and liquid and add onion; put on the stove and boil: then place in oven and bake 1½ hours.
--MRS. J. M. WARD

STUFFED PEPPERS

Slice from stem end of 6 large green peppers; remove seeds and parboil 15 minutes. Mix 1 pint finely chopped meat or chicken, ½ cup bread crumbs moistened, salt, pepper and ½ grated onion. Stuff peppers with mixture, stand them in baking dish with 1 tablespoon butter, ½ sliced onion, ½ pt water. Bake 16 minutes. Baste frequently.
--MARY J. BURKE.

STUFFED GREEN PEPPERS

Select 4 smooth mangoes, cut in halves remove the seeds and put in cold water to crisp. Chop 1 onion, 1 ripe mango. 1 tomato, cheese the size of an egg and the same of cabbage add a little salt and pepper and mix with mayonnaise. Fill the halves of peppers and serve on lettuce leaves.
--MRS. E. G. JENKINS

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FRIED BANANAS

Peel and split fruit; put some butter in pan; when boiling hot put bananas in. When brown on both sides remove, place to drain, sprinkle with sugar. Serve hot with beefsteak.
--MARY J. BURKE.

OATMEAL CROQUETTES

1 cup cold cooked oatmeal seasoned with salt and pepper; ½ cup salmon or any cold chopped meats; ½ cup mashed or chopped Irish or sweet potatoes; ¾ cup bread or cornbread crumbs. Make into balls, dip into beaten egg and fry in butter.
--NELL BURKE

HOMINY WITH LYE

Dissolve 2 ounces concentrated lye in 1 gallon water. Drop corn into boiling water and boil 30 minutes. Drain and put in cold water; rinse through cold water until hulls and black tips are all removed. Return to fire and cook until tender.
--MRS. STEVE BURKE

TIME TABLE FOR COOKING VEGETABLES

Boil onions: medium size 1 hour.
Green corn: 20 to 25 minutes.
Peas or Asparagus: 20 to 25 minutes.
Potatoes : 30 mInutes.
Cabbage and cauliflower: 25 to 30 minutes.
Carrots and Turnips: 45 minutes to 1 hour
Lima Beans: 45 minutes
String Beans: 45 minutes
Beets: 1 hour

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V FRITTERS

PLAIN FRITTER BATTER

1 cup flour, 2 level teaspoons baking powder, 1 egg, ½ cup milk, ¼ teaspoon salt, add 2 tablespoons sugar, if sweet batter is desired. Sift dry ingredients together, add beaten eggs and milk and beat until smooth.
-- KATE MONTAGUE.

BANANAS FOR FRITTERS

Slice bananas lengthwise, cut into fourths, squeeze over them the juice of 2 lemons and sprinkle with powdered sugar. Let stand ½ hour before dipping in batter.
-- KATE MONTAGUE.

TOMATO FRITTERS

1 quart stewed tomatoes; 1 egg; 1 teaspoon soda; flour enough to make batter. Drop in hot fat.
-- MRS. PASHMAN.

APPLE FRITTERS

Beat 2 eggs light with ½ pint sweet milk add 1 teaspoon salt, 2 cups sifted flour, 1 pint peeled and sliced apples. Beat hard. Drop by spoon- fuls in hot fat, drain, and dredge with powdered sugar.
-- KATE SHORTELL

POTATO FRITTERS

To 1 pint grated potatoes add ½ cup of milk, ½ clip flour, 1 table-

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spoon melted butter, 2 beaten eggs, 1 teaspoon salt, 1/3 teaspoon pepper 1 teaspoon baking powder. Beat well and fry in small spoonfuls in hot fat.
-- MOLLIE LEE

CORN FRITTERS

½ can corn, ½ cup flour, 1 egg, ½ teaspoon baking powder, 1 teaspoon salt, A teaspoon pepper. Beat well fry in hot fat, 1 tablespoon a fritter. Will make 16 fritters. Serve hot with syrup.
-- MRS. J. M. WARD.

OYSTER FRITTERS

1 pint oysters chopped fine. 1 beaten egg, ½ cup milk, 1 cup flour ¼ teaspoon salt and pepper, teaspoon baking powder. Beat batter well, add chopped oysters and drop in deep fat.
-- MRS. PASHMAN.

BERRY FRITTERS

1½ pints flour, ½ cup cream or tablespoon of melted butter, pint milk, 6 eggs, 1 teaspoon salt, mix well, add either blackberries, currants, gooseberries or raspberries and fry by spoonfuls. Serve with hard sauce

FRENCH TOAST

Beat 2 eggs and sprinkle with salt. Dip cold bread into egg and fry quickly in butter or drippings. Serve with bacon and eggs, syrup jelly This is a nice breakfast dish and a good way to use stale bread.
-- MRS. E. G. JENKINS

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VI SALADS

GENERAL INSTRUCTIONS

Salads should he perfectly fresh and served cold. The dressing should be added to green salads the last moment before serving. In cutting celery, chicken and meats of all kinds for salad, use sharp shears instead of chopping knife.

APPLE SALAD

Pare, core and chop finely 1 quart of ripe apples; add ½ cup sugar. 1 cup nuts chopped fine; 3 or 4 tablespoons salad dressing.
-- MRS. SOPHIA O'ROKE

ASPARAGUS SALAD

1 lb. cooked asparagus placed on thinly sliced radishes arranged on lettuce leaves. Serve with Thousand Island Dressing: 2 tablespoons boiled salad dressing; 2 tablespoons chili sauce; 1 tablespoon chopped onion; 1 tablespoon catsup; 1 tablespoon melted butter; 1 tablespoon vinegar; teaspoon salt; 14 teaspoon pepper.
-- MARY J. BURKE

ASPIQUE SALAD

Soak 1 envelope gelatin in half a cup cold water 30 minutes; cup vinegar; juice of one lemon; over this pour 1 pint boiling water; set aside and when beginning to set, add ¼ cup chopped cabbage; 2 cups celery cut in small pieces, as many chopped peppers as desired. Serve on lettuce leaf.
-- MRS. W. J. FROST

BANANA SALAD

Take a strip from top of each banana required; add to banana an equal part of chopped celery and mix with following dressing: Beat together ½ cup lemon juice, 4 tablespoons sugar; a pinch of nutmeg and 1 cup whipped cream. Fill the banana boats with salad and serve on lettuce leaves.
-- MRS. MATT BURKE

CANDLESTICK SALAD

1 small can sliced pineapple; ½ as many bananas. Cover pineapple slices with sweet salad dressing and sprinkle with nuts. Take half a banana, stand it up in the center of pineapple, fasten cherry on top of banana with toothpicks. Serve on lettuce leaf.
--EDA STARK

CHERRY NUT SALAD

For a tasty salad place large preserved peaches or pears on lettuce

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leaves on individual dishes. Fill cavity with nuts; add a few cherries and pour a spoonful of mayonnaise over nuts. While this calls for preserved fruit the fresh fruit is used in season.
-- KATHLEEN HACKETT, Topeka.

CHICKEN SALAD

1 chicken, diced; 2 cups celery; 1 cup mushrooms; 1 small bottle olives; 1 cup pecans; pimentoes; use cream boiled dressing.
-- MRS. SELLSTROM

CHICKEN SALAD

3 chickens; 3 pints celery cut fine; 1 lb. blanched almonds; add salad dressing containing whipped cream.
-- MRS. S. F. BARNES

GREEN PEA SALAD

1 can peas, drained well; ½ lb. cheese cut fine; ½ dozen sweet pickles cut fine. Mix with mayonnaise.
-- MRS. M. L. TAYLOR

FRUIT SALAD

Peaches; pears; pineapples; dates; figs; almonds; white rapes, celery. Use ¼ teaspoon gelatin to 1 cup fruit.

FRUIT SALAD

Equal parts of chopped celery; apples; nuts; white grapes; canned pineapple dates; and finely cut marshmallows; season with salt and sugar and mayonnaise and serve.
-- MRS. JESSE WORTHINGTON

FRUIT SALAD

This is a simple salad but very pleasing: 1 can pineapple cut fine; 6 bananas cut fine; 2 oranges cut fine; ½ box shredded cocoanut; ½ cup sugar. Arrange layer of pineapple, then bananas, then oranges; add the sugar and pour over this the juice of the can of pineapple. Sprinkle with shredded cocoanut. Some prefer this salad with layer of whipped cream on top.
-- MRS. V. C. HAINES

FRUIT SALAD

1 cup malaga grapes; 1 cup canned cherries; 1 cup shredded pineapple; 1 cup sliced apples; 1 cup English walnuts; ½ cup seed ed raIsins; 1 large orange cut fne; 2 bananas. Dressing: 2 beaten eggs 3 tablespoons sugar; A teaspoon mustard; 2 teaspoons cream; Juice of 3 lemons; pinch of salt. Cook until thick; add ½ pint whipped cream. Serve on lettuce leaf.
-- MRS. STEVE BURKE

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HAM SALAD

1 pint of cold boiled ham cut in small cubes; ½ pint celery; ½ pint sour pickles; 1 cup mayonnaise dressing.
-- MRS. HOMER TRAPP, Oskaloosa, Kansas

HEAVENLY HASH

2 bananas cut fine, 1 cup marshmallows, 1 cup shredded pineapple, 2-3 cup English walnuts, ½ pint whipped cream mixed with fruit.
-- MRS. E. T. SAYLER

IMPERIAL SALAD

½ head cabbage; 2 cucumbers; 2 small onions; 2 heads crisp lettuce; 3 small gherkins; 1 teaspoon salt; 1 teaspoon pepper. Chop all together and cover with mayonnaise.
-- MRS. E. R. GEOPFERT

JAPANESE SALAD

1 head of cabbage chopped fine and cooked in water till done. Then squeeze out all the water you can and add 1 cup English walnuts chopped fine; add sugar, salt and vinegar to taste. This is excellent.
-- MRS. W. A. OLIVER

LETTUCE SALAD

Pick and wash carefully leaves from a head of lettuce. Shake leaves gently in cloth to dry them. Arrange on flat dish with the smaller leaves inside the larger and serve with cold dressing on the table.
-- MARY CAVANAGH

LETTUCE SALAD

Wash lettuce carefully, break into small pieces or use whole (never cut lettuce); place in a salad bowl and pour over a dressing made as follows: Yolks of 3 hard boiled eggs, mash fine; add salt and mustard to taste; make a paste by adding a dessert spoon of olive oil or melted butter. Mix thoroughly; then dilute with cup of vinegar, adding gradually. Garnish with slices of hard boiled egg.
-- MRS. WM. KELLY

LIMA BEAN SALAD

To 1 pint lima beans add 1 chopped onion and 3 hard boiled eggs, cut not too fine. Mix with salad dressing; serve on lettuce.
-- MRS. ALBERT INGENTHRONE

MARSHMALLOW SALAD

In a dish lay 1 layer of marshmallows cut fine; layer of diced bananas

32


 
and a layer of shredded pineapple; then a layer of whipped cream; sprinkle the whipped cream with ground nuts.
-- MRS. V. C. HAINES

MARSHMALLOW SALAD

1 cup marshmallows; 1 cup grapes; 1 can sliced pineapple; 1 cup chopped celery; ½ cup almonds or English walnuts; mayonnaise with whipped cream.
-- MRS. ROY YOST, Clovis, N. Mex.

MARSHMALLOW SALAD

Cut into small pieces 1 box marshmallows, 1 can pineapple and 4 bananas. Put into a granite pan ½ cup each of vinegar and sugar and 3 crackers rolled to dust and let cook until thick. Whip ½ cup cream and add to the dressing when cool. Pour over the fruit; mix thoroughly and set aside a few hours before serving.
-- MRS. W. C. GLENN

OYSTER SALAD

1 can cove oysters chopped fine; 2 hard boiled eggs chopped; 1 doz. large crackers crushed; add half the liquor and mix. Dressing for salad: 1 cup vinegar; butter size of an egg; 2 tablespoons sugar; 2 eggs well beaten; salt and pepper to taste. Mix; let come to boil and pour over salad.
-- MRS. DE MOSS

OYSTER SALAD

Drain liquor from large can oysters; chop oysters and add 1 cup chopped nuts; crush ½ doz. crackers and add ½ dozen chopped sweet pickles, 1 teaspoon salt, a little pepper and celery seed. Mix with mayonnaise dressing and ½ cup of the liquor; put into oven a few minutes to heat. Cool before serving. Fine with baked fowl.
-- MRS. E. C. JENKINS

NAVY BEAN SALAD

Mix together 2 cups cooked navy beans, 1 onion; 4 sweet pickles, cut fine; 1 cup walnut meats; ½ teaspoon salt; add two-thirds cup of mayonnaise.
-- MARY BURKE

PEA SALAD

1 can peas; 1 cup celery; 1 cup chopped English walnuts; salt to taste; add salad dressing.
-- MRS. B. L. FOWLER

PEA SALAD

1 can peas, drained and washed; 1 cup chopped celery; ½ cup chopped nuts; ¼ cup chopped sweet pickles. Serve with cream salad dressing.
-- MRS. DELIA HUGHES, Seal Beach, Calif.

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PEACH SALAD

In center of half a peach place some green grapes. Pour over fruit dressing; sprinkle nuts on top; garnish with parsley and place on lettuce leaf.
-- MRS. CALVIN SELLSTROM, Pocatello, Idaho

PEANUT SALAD

4 eggs well beaten; 4 tablespoons sugar, ; 2 teaspoons butter; 2 teaspoons mustard; 1½ cups vinegar. Boil all together; when cool add 4 sweet pickles chopped fine and 1 cup chopped peanuts.
-- MRS. W. 3. FROST

PEANUT SALAD

¼ head of cabbage; equal parts apples and roasted peanuts; all ingredients finely chopped and mixed after chopping with mayonnaise dressing.
-- MRS. C. P. BLISS, Oskaloosa, Kansas

PEANUT AND CARROT SALAD

Grind 1½ cups peanuts; 1 cup ground carrots; ½ cup mayonnaise dressing. Serve on lettuce leaf.
-- MRS. F. L. MILLER

PIMENTO CHEESE SALAD

1 pound cream cheese; 1 can sliced pineapple; 2 tablespoon minced pimentoes; 1 cup mayonnaise.
-- ESTHER E. LEE

PINEAPPLE SALAD

On a slice of pineapple place a tablespoon of white grapes, candied cherries, nut meats and marshmallows cut fine and all mixed together with whipped cream slightly sweetened; garnish with maraschino cherries.
-- MRS. O. M. KUNKEL

POTATO SALAD

To 1 pint of mashed potatoes add the smoothly-rubbed yolks of 3 hard boiled eggs Reserving the whites cut in slices to garnish the dish. Slice a cucumber pickle; add 1 teaspoon mustard, salt and pepper to taste. Heat 1 cup good vinegar dissolving in it a lump of butter the size of a walnut. Pour it over the pickle and seasoning and add the mashed potatoes, by degrees, mixing thoroughly.
-- MRS. M. L. HART

POTATO SALAD

Boil 6 medium size potatoes just tender; 5 hard boiled eggs; 2 onions; 1 cup cabbage cut fine; cut potatoes, onions and eggs in cubes. Add salt and pepper Dressing: 2 eggs, well beaten; 3 heaping table-

34


 
spoons sugar; butter size of large egg. Mix and heat just enough to melt the butter; then add ¾ cup vinegar; boil till as thick as cream (cook in double boiler); when cool add 1 teaspoon prepared mustard. Pour over potatoes, eggs and cabbage. Garnish with slices of hard boiled egg.
-- MRS. JAMES PLUMMER

POTATO SALAD

Chop 6 medium size cold potatoes, 1 onion, 3 hard boiled eggs, 1 head of celery in small pieces; mix with boiled dressing. Serve on lettuce garnished with small radishes.
-- MRS. WM. GILFILLEN

POTATO SALAD

6 large potatoes: 4 hard boiled eggs; a little onion; 1 cup chopped ham; salt and pepper to taste. Dressing: ½ cup vinegar; ½ cup water; 2 teaspoons sugar; yolk of an egg; 1 teaspoon mustard and a little butter. Boil. Pour over salad.
-- MRS. D. M. BERGIN

PYRAMID SALAD

On lettuce leaf place 1 slice of pine. apple; on this place half a peach with hollow filled with nuts; pour over 2 teaspoons salad dressing. When ready to serve, add whipped cream and candied cherries.
-- NELL BURKE.

SALMON SALAD

1 can salmon; 1 pint chopped boiled potatoes; 6 hard boiled eggs; 1 onion chopped fine; mix well; salt and pepper and mix with salad dressing.
-- MRS. JAS. WORTHINGTON

SALMON AND PEA SALAD

3 cups salmon; 2 cups peas; ½ cap walnuts; & hard boiled eggs; 1 stalk celery; salt and paprika. Mix with salad dressing.

SHRIMP SALAD

1 quart cooked potatoes; 1 can shrimps; 3 hard boiled eggs; 4 sweet pickles cut fine; 1 green pepper; cover with mayonnaise.
-- OLEITA STARK

SPANISH SALAD

Save whole. bananas on lettuce leaf. Put tablespoon mayonnaise on top and sprinkle with ground peanuts.
-- MRS. HOMER TRAPP, Oskaloosa, Kan.

SWEET CORN SALAD

3 onions chopped fine simmered in butter; corn cut from 1 dozen

35


 
ears; 2 large tomatoes cut very fine; salt and pepper to taste. Simmer until done. Do not add any water.
-- MRS. W. H. DIRCK, Oskaloosa, Kan.

STUFFED TOMATO SALAD

Peel six large size tomatoes and cut off stems. Remove centers saving the solid portion; mix with ½ cup chopped celery and a small amount of chopped onion; 1 tablespoon of finely ground nuts, salt and pepper to taste. Refill the tomato shell and serve with mayonnaise on lettuce leaf.
-- MRS. GALEN O'ROKE

THREE P SALAD

1 can peas: 1 cup chopped peanuts; 3 sweet pickles. Mix with mayonnaise dressing; serve on lettuce leaf; sprinkle with chopped peanuts.
-- MOLLIE LEE

TOMATO SALAD

Pick out as many smooth tomatoes as you have guests. Cut off top and scoop out tomato; fill with shredded pineapple and English walnuts. Put 1 tablespoon mayonnaise dressing on top of each tomato.
-- KATE MONTAGUE

TOMATO AND CUCUMBER SALAD

Peel four good sized tomatoes and 2 small cucumbers sliced very thin. Place lettuce leaves in salad bowl; upon this put sliced tomatoes, then sliced cucumber; then add 2 thinly sliced onions. Pour over French dressing; serve at once.
-- LILLIAN KENNEDY

TUNA SALAD

2 cups boiled rice when cold; 1 can tuna fish put through food chopper; mix with mayonnaise dressing. Serve on lettuce leaf.
-- MRS. R. E. KRAMER, Kansas City, Kans.

VEGETABLE SALAD

1 cup peas; 1 cup string beans; 1 cup potatoes; 1 cup cabbage chopped fine; 1 cup apples chopped; ½ cup peanuts ground. Mix with boiled dressing.
-- NELL BURKE

WALDORF SALAD

Equal parts of tart apples, celery, English walnuts; chop fine and cover with mayonnaise.
-- MRS. LEON RAINES, Ozawkie, Kansas

WHITE SALAD

1 can pine apple; 1 pound white grapes; ½ pound nuts; 1 pound

36


 
marshmallows. Dressing: Yolks of 4 eggs beaten; ½ cup milk, juice of 1 lemon; ¼ teaspoon mustard. Cook until like custard; add 1 pint whipped cream. Salad should stand 2 or 3 hours before serving.
-- HELEN TRANT

SALAD DRESSING

Add yolks of 4 eggs to 1 cup sour cream and beat well; then stir in slowly 1 cup sugar, 1 cup vinegar heated together till sugar is dissolved. Cook, stirring constantly until it begins to thicken; take from stove and add 1 teaspoon salt and 1 teaspoon celery seed. Will keep for weeks in cool place.
-- MRS. L. T. STARK

SALAD DRESSING

3 tablespoons sugar; ½ teaspoon salt; 1 teaspoon mustard; 1 egg; 2 tablespoons flour; ¾ vinegar; 1 cup cream (sweet or sour). Pour vinegar and cream in saucepan and heat. Mix dry ingredients and add enough egg and water to make a thick paste. Stir into heated mixture and cook until thick as heavy cream. This will keep several days if kept in cool place. Place in glass jar.
-- MRS. SOPHIA O'ROKE

SALAD DRESSING

Mix 1 teaspoon salt, 1 teaspoon mustard, 2 tablespoons flour, 1 tablespoon sugar; ½ teaspoon each of onion salt and celery salt. Mix with 1/8 cup vinegar; beat; drop in 3 eggs; beat well again; add 1 cup warm water, 1 tablespoon butter. Cook in double boiler until thick. Add whipped cream and olive oil when used.
-- MRS. BURT HULL

SALAD DRESSING

2 rounded tablespoons flour; 2 rounded tablespoons salt; 3 rounded tablespoons sugar; 2 teaspoons mustard; 1 teaspoon celery seed; a dash of red pepper; yolks of 6 eggs beaten; 1½ cups sweet milk; 1 teacup vinegar; 3 rounded tablespoons butter. Mix all dry ingredients together, then add the milk and eggs. Set on stove in double boiler. When warm, add butter, then vinegar very slowly. Stir till it thickens but do not boil. This makes 1 quart.
-- MRS. E. J. McCORMICK

SALAD DRESSING

½ teaspoon mustard; 1 even tablespoon sugar; 1 teaspoon salt; 1 egg; ½ cup milky ¼ cup vinegar or juice of 1 lemon; 1 tablespoon butter or 2 tablespoons salad oil; sprinkle of cayenne. Mix dry ingredients; beat in the egg; scald milk and vinegar in separate dishes; then

37


 
add them with the butter, stirring constantly until it thickens like soft custard If it curdles, beat with egg beater. Cook in double boiler.
-- MARY CAVANAGH

SALAD DRESSING

4 or 5 egg yolks; 1 tablespoon ground mustard; 1 teaspoon salt; level tablespoon flour; 2 tablespoons sugar; sift flour, salt, sugar and mustard beat in yolks of eggs; add 1 cup vinegar; if strong use part water. Cook in double boiler until smooth or medium thick. Put in mason jar with lid; this will keep for a long time. if too thick when used add sweet cream.
-- MRS. F. L. MILLER

CREAM SALAD DRESSING

3 hard boiled egg yolks; 1 teaspoon salt; % teaspoon pepper; 4 teaspoon powdered sugar; ½ teaspoon mustard; 2 tablespoons vinegar; 2 cups thick cream. Whip cream until stiff; rub the egg yolks to a smooth paste; add the mixed seasoning; combine with the whipped cream and beat till smooth.
-- MRS. S. KIRBY

CREAM SALAD DRESSING

Rub the yolks of 2 hard boiled eggs through sieve; add 1 dessert spoon dry mustard; ½ pint cream; 1 tablespoon butter; 1 teaspoon salt; juice of 1 lemon or 2 tablespoons vinegar and as much cayenne pepper as can be taken on blade of small pen knife.
-- MRS. WM. LAWLOR

FRUIT SALAD DRESSING

Juice of 1 orange; 1 cup sugar; 1 teaspoon cornstarch; 1 egg, beaten; 1 tablespoon butter; pinch of salt, mustard and cayenne pepper. Cook until thick; add sweet cream.
-- MARY J. BURKE

FRENCH DRESSING

½ teaspoon salt; 14 teaspoon pepper; 2 tablespoons vinegar; 4 tablespoons olive oil. Stir till blended.
-- MRS. PIUS VOELKER

MAYONNAISE DRESSING

Break 3 eggs in sauce pan, beat lightly; add 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon dry mustard, 8 tablespoons vinegar. Stir constantly till cooked like custard. Add 6 tablespoons sweet cream.
-- MRS. E. R. GEOPFERT

MAYONNAISE FOR FRUIT, CABBAGE OR APPLE SALAD

2 eggs; 1 heaping tablespoon sugar; 1 teaspoon flour; 1 table spoon water; 4 tablespoons vinegar. Mix all together; then add butter

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the size of a walnut (melted and hot) and let come to boil till thoroughly done Add salt and pepper to taste and ½ teaspoon mustard When ready to serve, add either sweet or sour cream.
-- MRS. ROY YOST, Clovis, N. Mex.

THOUSAND ISLAND DRESSING

2 hard boiled eggs; 1 green pepper; 1 pimento; 1 bunch of chives all chopped very fine and mixed with 1 pint mayonnaise; ½ pint whipped cream; ¼ pint chili sauce. Keep in a cool place.
-- MRS. M. L. TAYLOR

DRESSING FOR TOMATO SALAD

1 cup mayonnaise; ½ cup chili sauce; 2 chopped pimentoes ½ teaspoon salt; 4 teaspoon paprika; 2 tablespoons whipped cream; chill thoroughly; just before serving, fold in whipped cream.
-- MARY J. BURKE.

DRESSING FOR SLAW

1 cup sour cream; ½ cup vinegar; ¾ cup sugar; salt and pepper. Heat and pour over cabbage.
-- MRS. M. W. SHORTALL

DRESSING FOR HOT SLAW

Butter size of an egg. Beat 1 egg in cup and fill 2-3 full of vinegar, melt butter in skillet pour in vinegar and egg and add 2-3 cup sugar. Boil and pour over cabbage.
-- MRS. JOE CAVANAGH

DRESSING FOR COLD SLAW

1 beaten egg; 1 teaspoon salt; two-thirds cup vinegar; 2 tablespoons sugar; ½ teaspoon mustard; butter size of egg. Stir till it boils. When cold, pour over shaved cabbage.
-- MRS. LULU BERGIN

HORSE RADISH SAUCE

To each cup of grated horseradish allow 1 teaspoon white sugar and pints vinegar.
-- MRS. M. W. SHORTALL

RECIPES TAKEN FROM OLD FAMILY COOK BOOK

SALAD DRESSING

With pineapple juice beat 2 eggs till frothy; add ¼ cup pineapple juice and ¼ cup lemon juice. Put in double boiler and stir constantly until it thickens. Season with a little salt. Set in icebox to cool. This is delicious with fruit salad, especially with apples, celery and nuts.

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FOR CABBAGE OR POTATOES

Beat slightly two eggs in a double boiler and add a rounded tablespoon Beat slightly 2 eggs in a double boiler and add a rounded tablespoon of butter that has been melted. Add ½ cup of sour cream; season with mustard pepper and salt. Cook till thick.

FOR PLAIN LETTUCE

Add 1 cup whipped cream to a cup of mayonnaise; measure cream after being whipped. Stir in a little paprika and chili sauce to make it a light pink; also a little sugar.

WITH BOILED EGGS

Mash the cooked yolks of 3 eggs until smooth; add the yolk of 1 raw egg and work in ½ teaspoon salt and dash of mayonnaise. Add ½ cup of olive oil, drop by drop, mixing in gradually 3 tablespoons vinegar. Good on any salad.

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VII EGGS AND OMELETS

TIME FOR BOILING EGGS

Very soft boiled, 2 minutes; soft boiled, 3 minutes; medium soft, to 4 minutes; hard, 6 or 7 minutes. Eggs boiled for salad should be boiled 15 minutes, then cooled in water to shrink egg from shell.

POACHED EGGS

Place water on stove in frying pan; salt well; when simmering, break eggs in saucer; drop in water one at a time. Simmer till white is set. Place on buttered toast; season with butter, pepper and salt.

SCRAMBLED EGGS

Beat together 4 eggs; ½ cup cream; ½ teaspoon salt; ¼ teaspoon pepper. Turn into hot buttered pan; stir till set. Chopped boiled ham or other cold meats may be added before cooking.
-- MRS. PIUS VOELKER

EGG OMELET

Beat yolks of 4 eggs till thick; add ½ teaspoon salt, pepper and 4 tablespoons hot water. Beat whites of eggs and add. Melt butter in frying pan, spreading it over bottom and sides. Pour in mixture and cook slowly till omelet is well puffed and a delicate brown on bottom; then fold.
-- SARAH QUINLAN

RICH EGG OMELET

2½ tablespoons flour; 1 cup milk; ¾ teaspoon salt; 3 eggs; 3 tablespoons butter. Mix salt and flour, add gradually the milk. Beat eggs until thick, then add to first mixture. Heat iron frying pan, put in two-thirds of butter; when melted, pour in mixture; as it cooks, lift with turner as uncooked part may run underneath. Add remaining butter as needed. Continue lifting cooked part till firm underneath. Brown, roll and turn on hot platter.
-- MRS. T. L. PATTISON, Topeka

EGGS ON RICE

Butter a baking dish. Fill half full with well seasoned boiled rice. Make as many depressions in rice as there are guests; break an egg into each; season with salt and butter; bake until eggs are set.
-- KATE MONTAGUE

DENVER EGGS

Grease a baking dish and pour in sufficient canned tomatoes to cover

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the bottom. Cover this with a layer of stale bread crumbs. Carefully break over the crumbs the required number of eggs. Season the dish with salt, pepper and onion juice and cover the eggs with a light layer of greased crumbs. Bake in very moderate oven 15 or 20 minutes or until the egg white thickens.
-- MRS. ELLA SHARKEY

EGGS IN BATTER

1 egg; 1½ tablespoons thick cream; teaspoon salt; 2 table spoons fine stale bread crumbs. Mix cream, bread crumbs and salt. Put ½ tablespoon mixture in oblong dish about 3 inches high. Slip in egg; cover with remaining mixture and bake 6 minutes in moderate oven.
-- JULIA QUINLAN

DEVILED EGGS

Cut hard boiled eggs lengthwise, remove yolks, mash fine, season to taste with salt, pepper, mustard and lemon juice or vinegar to moisten, Refill whites with mixture.
-- KATHRYN MULVIHILL

DEVILED EGGS

Peel and cut in halves ½ dozen hard boiled eggs. Remove yolk, being careful not to break the whites. Mash yolks; season with salt, pepper. butter and bits of ham and sweet pickles. Mix with mayonnaise; refill whites; serve on lettuce leaves.
-- MRS. E. G. JENKINS

GOLDEN ROD EGGS

4 hard boiled eggs; 2 tablespoons flour; ½ teaspoon pepper; ¾ teaspoon salt; 1½ tablespoons butter; 1½ cups milk; 6 pieces toast; parsley. Separate yolks and whites of eggs; chop the whites. Make a white sauce and add chopped whites and pour over toast. Press yolks through strainer or crush them and sprinkle over top of toast. Garnish with parsley and sieve at once.
-- MARY QUANEY

PICNIC EGGS

Boil a number of eggs hard; when cold peel and cut in two lengthwise. Take out yolks; mash; mix with butter and minced potted ham and French mustard. The half whites should be filled with mixture, the halves being pressed together; should be wrapped in oiled paper, the edge twisted to keep halves in place.
-- LILLIAN KENNEDY

PICKLED EGGS

Remove shells from hard boiled eggs; put in pickled beet juice.
-- ELIZABETH A. LEE

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VIII CHEESE DISHES

CHEESE BALLS

Chop ½ lb. cheese; add to it 1 pint bread crumbs; salt and pepper; add 2 eggs. Form into balls; dip in beaten eggs and crumbs and fry in hot fat.
-- MRS. PIUS VOELKER

CHEESE WITH EGGS

Cut hard boiled eggs into slices and lay in a well-buttered dish that has been sprinkled with bread crumbs. Upon each slice of egg place a slice of cheese the same size and a piece of butter on each; pepper well; sift a few bread crumbs over and put in hot oven for about 5 minutes. Serve very hot.
-- MRS. WM. KELLY

CHEESE FONDUE

1 cup rolled crackers; ½ pint milk; yolks of 2 eggs beaten; 1 cup grated cheese; whites of 2 eggs, beaten stiff. Mix and bake 20 minutes in quick oven.
-- MRS. JOHN INGENTHRONE

CHEESE FOR LUNCHEON

Sprinkle grated cheese over poached egg on toast; add a few strips of sweet red pepper.
-- KATE MONTAGUE

CHEESE OMELET

1 cup grated cheese; 3 beaten eggs; ½ cup sweet milk; salt and pepper to taste. Bake in buttered pan about 20 minutes; serve at once.
-- MRS. S. F. BARNES

CHEESE PUDDING

2 cups cheese, cut fine; 2 cups bread crumbs; 4 eggs; 1 quart sweet milk; pinch salt and paprika. Bake in well-buttered casserole 20 minutes Serve very hot.
-- MRS. S. KIRBY

PIMENTO CHEESE

Grind together ½ lb. cheese and 2 good sized pimentoes that are thoroughly ripe. Season with salt and mix with mayonnaise and sweet cream to make a soft mixture.
-- MRS. E. G. JENKINS

CHEESE SOUFFLE

1 cup cheese cut in cubes; 4 slices buttered bread; 3 eggs;

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milk; salt, pepper and paprika and ½ teaspoon mustard. Mix cheese and bread cubes in baking dish. Pour milk and egg mixture over bread and cheese. Bake in moderate oven ½ or ¾ hours. Serve at once.
-- ESTHER E. LEE

WELSH RAREBIT

1 cup milk; 1 cup grated cheese; ½ teaspoon salt; ¼ teaspoon mustard; 1½ teaspoons flour; 1 teaspoon butter; 1 egg; dash of cayenne pepper; 2 slices of toast. Mix cheese, flour, salt, pepper and beaten egg; add scalded milk, a little at a time, cooking over hot water. When creamy, add butter and pour over toast.
-- KATE MONTAGUE

ESCALLOPED CHEESE

Put in buttered baking dish a layer of bread cut in small cubes; next a layer of finely cut cheese. Sprinkle with salt, pepper and butter; continue until dish is full. Beat 2 eggs lightly; stir in 2 cups milk. Pour over bread and cheese. Bake 30 minutes.
-- KATHRYN MULVIHILL

SCALLOPED MACARONI

Macaroni boiled in salt water until tender. Drain. Place in baking dish a layer of macaroni seasoned with butter and pepper then a layer of cheese slightly salted and peppered. Alternate till dish is full. Put butter on top, add milk to fill within 1 inch of top; bake in oven till thick
-- MRS. HARRY BLISS

COTTAGE CHEESE

Put pan of clabber milk on stove and let scald slowly until whey rises, being careful not to let boil or the curd will be tough. Pour into thin cloth.
-- MRS. E. G. JENKINS

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IX BREAD AND YEAST

GEMS, MUFFINS, BISCUIT, GRIDDLE CAKES

DRY YEAST

Take a good pinch of hops and tie in cloth; put over this 1 qt. water, add 3 good-sized potatoes (pared) and put all in kettle to boil till potatoes are tender. Take out hops, mash potatoes and stir in about 1 qt. sifted flour, to which add ½ cup sugar. Have some yeast soaked and when. mixture is cool, add yeast. Set to rise and then stiffen with corn meal. Cut into cakes or leave in lumps and dry in wind or shade.
-- MRS. WM. MALONE.

DRY YEAST

At night make a sponge with 2 cakes of yeast and in the morning take ½ pound hops and boil well. Scald 3 pounds corn meal with the hop water. Let cool, put sponge in and mix well. Let rise, mix stiff with cornmeal and cut in cakes. Let dry 3 or 4 days and turn often.
-- MRS. ANN. MONTAGUE

LIGHT BREAD

4 loaves. Set sponge at night, using all ingredients except half the flour. 1 pint luke-warm water (or 1 pint potato water); 1 dry yeast cake; 1 pint scalded milk, luke-warm; 2 level tablespoons shortening; 1 level tablespoon salt; 1 level tablespoon sugar; 3 quarts flour or 3 pounds. In morning add balance of flour, knead until dough does not stick to hands; add more flour if necessary but beware of too much flour. Grease bowl, rut in dough, let rise to twice the size when put in; knead well, shape into loaves. Pans should be about half full. When raised to top of pan they are ready to bake. Bake from 45 minutes to 1 hour in moderate oven. Brush with butter, let cool uncovered.
-- MARY J. BURKE

HOME MADE BREAD

For 6 loaves of bread: Boil 2 potatoes and mash fine. Soak 1 cake yeast in luke warm water; add with 2 tablespoons sugar to potatoes. (This all to be done at noon. ) Let stand a few hours, to this add 1 quart luke warm water and enough flour to make a soft batter. Let stand in a warm place until next morning, then add 2 tablespoons salt and enough flour to form a loaf. Knead 15 minutes. Let rise and knead again. After kneading twice place in pans. Let rise again when light enough bake in moderate oven 1 hour.
-- MOLLIE MULVIHILL

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LIGHT BUNS

1½ pints yeast sponge; 1 cup sugar; 2 eggs; 2 tablespoons lard; 1 tablespoon salt; pint warm water; mix flour and make like bread, let rise. Make in buns, let rise and bake.
-- MRS. PHILIP KILMER

LIGHT BUNS

1 quart yeast sponge, 1 cup sugar, 2 tablespoons lard, 1 egg, salt, flour to make like bread. Let rise, knead and let rise again; form in buns; let rise and bake.
-- MRS CLEMMA KILLINGER

FINE BUNS

At night set sponge of 1 quart warm water, 1 egg, ½ cup butter, ½ cup sugar; 2 teaspoons salt; 1 yeast cake. Mix stiff in morning. Let rise twice; then make into buns and let rise 4 hours. Bake 20 minutes. Makes about 4 dozen buns.
-- MRS. FLOYD McCALL

BUNS

2 cups sponge; 2 cups warm water; 1 cup sugar; 2-3 cups of lard; 2 cups flour; mix well, let rise then add 3 cups flour; let rise. Lay on board roll and cut into biscuits. Let rise and bake.
-- STELLA PARNELL

SPICED ROLLS

Take a piece of bread dough and roll out ½ inch thick, brush the top with melted butter and cover thickly with cinnamon and white sugar. Commence at one side and roll as for jelly cake, then cut in inch lengths and place in pans like biscuit, let rise and bake 20 minutes.
-- EDA STARK

WHOLE WHEAT BREAD

3 cups fine whole wheat flour, 2 teaspoons baking powder, 2 teaspoons sugar, 1 teaspoon salt, 1½ cups milk or milk and water. Sift flour, salt, baking powder and sugar twice. Place in lange bowl and mix to dough when well mixed and smooth, turn into greased pan, cover with another pan inverted, let stand 5 or 10 minutes, then bake in a steady oven for about 45 minutes.
-- MRS. F. L. MILLER

GRAHAM BREAD

2 cups, sour milk; 2 teaspoons soda; 1 tablespoon molasses; butter size of walnut; salt; 2 cups graham flour; ½ cup white flour; 1 teaspoon baking powder. Bake 1 hour.
-- KATE MONTAGUE

NUT BREAD

2 cups graham flour; 2 cups white flour; 1 cup sugar; 4 teaspoons

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baking powder; 1 teaspoon salt. Sift all together add 1 cup of chopped nuts; 2 cups sweet milk; 1 beaten egg; beat thoroughly and pour out well buttered pans, let rise 25 to 30 minutes. Bake in moderate oven.
-- MRS. JOE CAVANAGH

NUT BREAD

½ cup sugar; 2 eggs; 2 cups milk; 4 cups flour; 4 teaspoons baking powder; 1 teaspoon salt; 1 1//2 cup nuts. Let rise 20 minutes and bake carefully in slow oven.
-- MRS. MARGARET TRANT

DRIED FRUIT BREAD

1 gallon dried apples cut in 3 or 4 pieces; ½ gallon prunes, cooked, stoned, and sweetened; pour off liquid from both, add ½ pound raisins, soaked in ½ glass grape juice; add ½ pound figs cut in pieces, ¼ pound citron, 1 grated lemon peel, 1 lb. English walnuts, 1 pound almonds blanched, 1 cup sugar, ¼ teaspoon cloves, 2 teaspoons cinnamon, ½ teaspoon mace; mix well. In evening make sponge of ½ gallon flour and yeast, as for ordinary bread, using fruit juice for moisture. In morning this should have formed nice sponge; add ½ gallon flour and fruit; mix well; let rise like bread; mix into small loaves; let rise and hake in moderate oven, Glaze with sweetened fruit juice and sugared water before removing from oven.
-- MRS. L. FISHER, Baldwin, Kansas

CORN BREAD

1 egg, 1 tablespoon sugar, 1 tablespoon lard, 1 heaping teaspoon soda or baking powder; sour milk if possible otherwise water equal parts corn meal and flour. This bread is nearly as light as cake.
-- MRS. NORA CUNNINGHAM, Fresno, Calif.

CORN BREAD

2 cups corn meal; 2-3 cup flour; 2 cups buttermilk; ½ cup butter; 2 eggs; 1 [te]aspoon sugar; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon soda. If small amount needed use ½ recipe.
-- KATHRYNE MULVIHILL

CORN BREAD

1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon melted butter or lard; 1 egg; ½ cup flour; 2 cups buttermilk; 1 level teaspoon soda; dissolved in a little of the milk. Thicken with cornmeal and bake in a greased pan.
-- MRS. RALPH BURROUGHS, Grantville, Kansas

POTATO CORN BREAD

4 cups corn meal; 1 cup riced potatoes; 3 eggs; 1 tablespoon melted

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butter; 1 teaspoon salt; 1 teaspoon sugar; 1 pint milk; 2 teaspoons baking powder. Bake in hot oven.
-- ELIZABETH A. LEE

SWEET CORN BREAD

2 cups corn meal; 1 cup flour; 1 cup sweet milk; 1 cup sour milk; ½ cup molasses; ½ cup sugar; 1 tablespoon butter; 1 teaspoon salt; 1 teaspoon soda; I egg; mix flour, meal and salt; then add milk, soda dissolved in sour milk; add egg, molasses, butter and sugar. Beat well; bake until brown.
-- MRS. J. M. WARD

BOSTON BROWN BREAD

1 cup corn meal; 2 cups graham; 1 cup flour; 1 cap molasses; 3 cups milk (sweet or sour); 2 level teaspoons soda; salt. Steam 3 hours.
-- MRS. M. L. TAYLOR

GINGER BREAD

1 cup sugar, ½ cup butter, ¾ cup molasses. 1 cup milk, 1½ teaspoons soda, 2 eggs, 4 cups flour, 4 teaspoons ginger, 1 teaspoon cinnamon, 2 teaspoons salt. Melt butter, add milk and molasses, then add dry ingredients all sifted together.
-- MRS. JAS. PLUMMER.

GINGERBREAD

1 cup molasses, ½ cup sugar, 1 cup sour cream, 2½ cups flour, 1 egg beaten, ½ teaspoon nutmeg, 1 teaspoon soda, 1 teaspoon ginger; mix thoroughly adding soda last dissolved in a little hot water. Beat well. Bake in a moderate oven about 25 minutes depending on size pan used.
-- MRS. L. T. STARK

SOFT GINGERBREAD

1 egg; 1 cup molasses; 1 cup sour cream; 1 teaspoon soda; 1 tablespoon brown sugar; 1 teaspoon ginger; flour enough so batter will just run from spoon.
-- MRS. R. SHIRLEY

SOFT GINGERBREAD

½ cup sugar; 1 cup molasses; ½ cup butter; 1 teaspoon each of ginger, cloves and cinnamon; 2 teaspoons soda dissolved in 1 cup boiling water; 2½ cups flour; add 2 well-beaten eggs the last thing before baking.
-- MRS. A. C. ZIMMERMAN

FINE GINGER BREAD

½ cup butter, ½ cup sugar, 1 cup molasses. 2 teaspoons soda in teacup hot water; mix well; add 2½ cups flour, 1 tablespoon ginger, 2 well-beaten eggs last; mix in order given.
-- MRS. KATHLEEN HAYNES.

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GRAHAM GEMS

3 cups sour milk; 1 level tablespoon soda; 1 cup sorghum 2 tablespoons melted lard; 4 cups graham flour; 2 cups white flour; salt. Raisins or nuts may be added If desired.
-- MRS. FRANK KILLINGER

BARLEY GEMS

3 tablespoons sugar, pinch salt, 1 egg, well beaten; 1. large cup sour milk, 1 teaspoon soda; flour enough to mix like cake batter; 3 tablespoons shortening melted and added just before putting in gem pan.
-- NELL BURKE

BRAN MUFFINS

2 cups bran; 1 cup flour; ½ cup sweet milk; ½ cup raisins; 1 level teaspoon soda; 5 tablespoons molasses. Bake in slow oven.
-- MRS. C. J. BLISS

BRAN MUFFINS

2 tablespoons butter, 2 tablespoons sugar, 1 cup bran, 1 tablespoon baking powder, 1 cup flour, pinch salt, 1 tablespoon molasses; mix thoroughly and drop into muffin pans. Bake 45 minutes in moderate oven.
-- MRS. ALBERT INGENTHRONE

MUFFINS

1 egg well beaten, 3 tablespoons sugar, 2 tablespoons melted lard, ½ teaspoon salt, 2 cups milk or water, 2 heaping tablespoons baking powder. Beat together to g stiff batter. Bake in buttered gem pans.
-- EDA STARK

OAT MEAL MUFFINS

2-3 cup rolled oats, 1 cup scalded milk, 3 tablespoons syrup, ½ teaspoon salt, 2 tablespoons melted fat, 1 well beaten egg, 1½ cups flour, 4 teaspoons baking powder; add scalded milk to oats let stand 10 minutes, add syrup, salt and melted fat; mix thoroughly; stir in flour which has been sifted with baking powder, add beaten egg. Bake in well greased muffin tins.
-- ANNA MATTHIAS

OATMEAL MUFFINS

2 cups rolled oats; 1½ cups buttermilk; mix and let stand over night In the morning add 1 egg well beaten; 1 even teaspoon soda; ½ teaspoon salt; ¼ cup sugar; 1 cup flour. Bake in gem pans in hot oven. Makes 12 muffins.
-- MRS. M. L. TAYLOR

POPOVERS

1 cup flour, 1 cup milk, 2 eggs, 2 teaspoons butter, ¼ teaspoon salt.

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Beat eggs thoroughly. add gradually while beating the milk melted butter and flour with which the salt has been sifted. Put 1 teaspoon butter in each muffin tin. Half fill with batter and bake in hot oven 30 to 40 minutes.
-- FERN SMITH

COFFEE CAKE

2 cups of light bread sponge, 1 level teaspoon salt, ½ cup melted lard, 2 cups sugar, 3 tea cups luke warm water; enough flour to mix same as light bread only not so stiff as light bread. Let rise well. Grease 5 or 6 pie tins and roll it about 2 inches thick put in tins and let rise until light. then moisten with lukewarm water sprinkle with sugar; bake until brown, from 25 to 30 minutes.
-- MRS. WM. MATTHIAS

BAKING POWDER BISCUIT

Into 2 cups of FLOUR stir thoroughly ½ teaspoon salt, 1 teaspoon baking powder and 2 tablespoons shortening; add 1 cup sweet milk. Roll and bake in hot oven.
-- MRS JOHN SHARKEY

BISCUIT

1 cup sweet cream; 1 cup sweet milk; 1 teaspoon salt; 3 cups flour 2 heaping teaspoons baking powder. Put cream milk and salt into dish and sift 2½ cups flour with baking powder into milk, and stir briskly with spoon. The remaining flour sift onto mixing board and pour batter on this and knead and roll, cut into biscuit, bake in quick oven.
-- MRS. D. M. BERGIN.

FOR THE BEST BISCUIT EVER MADE

Place in a bowl 1 pint flour; 2 teaspoons cream tartar; 1 teaspoon soda; 1 teaspoon salt; 1 tablespoon lard; mix well then add 1 cup sweet milk, adding and mixing a little at a time until you have stiff batter. Roll thin, bake in hot oven.
-- MRS. L. A. HUMPHRIES

BISCUIT

2 cups flour; 2 tablespoons fat; ½ teaspoon salt; 4 teaspoons baking powder ¾ to 1 cup milk or water. Toss and roll gently, cut into biscuit Bake from 10 to 15 minutes.
-- MRS. WM. QUINLAN

"ALWAYS SURE" BAKING POWDER BISCUITS

2 cups flour, 2 heaping teaspoons baking powder, 1-3 cup lard, cup milk, salt; mix baking powder and salt in flour, add lard then milk. roll and cut. Bake in very hot oven.
-- JULIA QUINLAN

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QUICK BISCUIT

2 cups flour; 4 teaspoons baking powder; ¾ teaspoon salt; 1 to 2 tablespoons fat; about ¾ cup milk; mix and sift add milk and shortening. If ¾ cup milk isn't enough required for batter soft enough to drop from spoon, add more milk. Drop in well-greased muffin pans and bake in hot oven.
-- AMELIA MATTHIAS

BUTTERMILK BISCUITS

3 cups flour; 2 level teaspoons of baking powder; ¼ teaspoon soda; pinch of salt all sifted together, add 1 tablespoon shortening, and enough thick buttermilk to moisten. Roll out and cut. Bake in a hot oven 10 or 15 minutes.
-- MOLLIE MULVIHILL

CREAM TARTAR BISCUIT

1 quart flour; 2 teaspoons cream tartar; 1 teaspoon soda; 1 teaspoon salt, 1 small cup lard; 1 tablespoon sugar; milk to make soft dough. Do not handle dough more than necessary. Bake in hot oven.
-- MRS. W J. LAWLOR

POTATO BISCUITS

1 cup mashed potatoes, 2 cups flour, 3 teaspoons baking powder, 1 scant teaspoon salt, 1 tablespoon lard or butter, 1 teaspoon sugar; sweet milk enough to make a dough which can be rolled easily. Sift flour, baking powder, salt and sugar together, work in lard then add milk. Roll out ¼ inch thick; bake in quick oven.
-- ESTHER E. LEE

PLAIN GRIDDLE CAKES

1 quart flour; ¼ cup butter; 3 cups milk; 3 eggs; 1 teaspoon salt; 4 teaspoons baking powder; caramel syrup; caramelize ½ cup sugar in pan; when light brown add ½ cup water, simmer 10 minutes.
-- MRS. WM. QUINLAN

BUCKWHEAT GRIDDLE CAKES

Small tea cup yeast to 1 quart of buckwheat flour, mix with warm water set in warm place over night; 1 teaspoon salt. If cakes are desired every morning fresh yeast will not be required after the first making if some of the batter is reserved.
-- MRS. B. J. KILMER

BUCKWHEAT GRIDDLE CAKES

For three persons: 1½ cups buckwheat flour; 1½ cup wheat flour; 1 cake of yeast soaked over night in a little warm water. When ready to bake add salt and ½ teaspoon soda. Leave enough batter for a new

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batter next time.
-- MRS. GAIL H. STARK

WAFFLES

1 pint flour; 3 teaspoons baking powder; 1½ cups milk; ½ teaspoon salt; 2 eggs; 2 tablespoons fat; mix as griddle cakes; serve with butter and syrup.
-- MARY QUANEY

WAFFLES

1 cup sour milk. 1 level teaspoon soda, 1 teaspoon salt, 1 heaping teaspoon baking powder, 1 teaspoon sugar, 2 eggs; enough flour to make soft batter. Fry on hot well greased waffle iron.
-- MRS. E. G. JENKINS

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X SANDWICHES

MINCED HAM SANDWICHES

Run ½ boiled ham through food chopper; also ½ cup nutmeats. Add a little salt, pepper, celery seed and chopped sweet pickles. Mix with mayonnaise and spread between slices of bread that have been buttered and spread with lettuce leaves.
-- MRS. E. G. JENKINS

BEEF SANDWICHES

Chop roast beef very fine; sprinkle with salt and pepper, a little horseradish and onion chopped fine. Mix and spread between thin slices of buttered bread.
-- MRS. V. A. DINNEN

CLUB SANDWICHES

Toast slices of bread a nice brown (first, trimming off edges); while hot spread with butter and put between slices a lettuce leaf, some cold baked chicken cut in thin slices, a few chopped olives and pickles, some slices of hot, crisp bacon, a layer of salad dressing and another lettuce leaf, then another slice of toast.
-- MRS. V. A. DINNEN

SANDWICH PASTE

4 hard boiled eggs; 1 can minced ham; ½ can pimentoes; 1 cup nuts; 1 bottle stuffed olives. Put all ingredients through food chopper and mix with salad dressing; spread between thin slices of bread.
-- MRS. CALVIN SELLSTROM

MINCED CHICKEN SANDWICHES

Mince chicken; chop nuts; mix well with mayonnaise; spread between thin slices of buttered bread.
-- ESTHER LEE

EGG SANDWICHES

Cut 3 hard boiled eggs in halves; remove and mash the yolks. Chip the whites of 1 into It. Also some boiled ham and sweet pickles. Season with pepper, salt, butter and mix with mayonnaise. Spread between buttered slices of bread and lettuce leaves.
-- MRS. E. G. JENKINS

EGG AND CHEESE SANDWICHES

Blend to a smooth paste hard boiled yolks, melted butter, salt, pepper and celery seed; add the finely chopped whites of eggs; spread on thin buttered bread, sprinkle with finely grated cheese and cover with top layer.
-- MRS. S. F. BARNES

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PIMENTO CHEESE SANDWICHES

1 square pimento cheese; 1 dozen olives; ¼ pound English walnuts chopped; mix thoroughly with cheese; spread on thin slices of bread.
-- KATHRYN MULVIHILL

NUT AND CHEESE SANDWICHES

Pound to a meal 1 cup English walnuts and 1 cup cheese; mix with mayonnaise.
-- MRS. JOHN INGENTHRONE

FRUIT SANDWICHES

1 lb. dates; 1 lb. figs; ½ lb. nuts; juice of 2 lemons; chop fine; mix moist with lemon juice.
-- KATHRYN MULVIHILL

FIG SANDWICHES

Mince a bowl of figs; add a small quantity of water; cook to a paste in double boiler. Add a few drops of lemon juice. Spread on thin slice of buttered bread; sprinkle with chopped nuts and cover with piece of buttered bread.
-- MRS. PASHMAN

OLIVE SANDWICHES

Grind stuffed olives; mix with mayonnaise and put between the slices of buttered bread.
-- ELIZABETH LEE

RAISIN SANDWICH

Chop fine 1 cup seeded raisins together with ½ cup nuts (walnuts preferred); mix with cream; season with salt; spread between thin slices of bread.
-- LILLIAN KENNEDY

FRESH PEANUT SANDWICHES

Grind freshly roasted peanuts; mix with mayonnaise dressing; spread between thin slices of buttered brown bread.
-- ESTHER LEE

PEANUT BUTTER SANDWICH FILLING

1 pound peanut butter; 2 dozen sweet pickles; 1 cup sweet cream; 1 teaspoon sugar. Mix all Ingredients together.
-- MARY QUANEY

PEANUT BUTTER BREAD

(FOR SANDWICHES)

2 cups flour; 4 teaspoons baking powder; two-thirds cup peanut butter; 1 teaspoon salt; ½ cup sugar; 1 cup sweet milk. Sift flour, baking-powder, salt and sugar together; add peanut butter to milk and mix well. Add dry ingredients, beat well and bake in greased pans in a slow oven 45 minutes. Cut in thin slices and fill with cream cheese or lettuce leaves and mayonnaise.
-- OLEITA STARK

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XI CAKES

CAKE

2 cups sugar; two-thirds cup butter; two-thirds cup milk; 2 teaspoons baking powder; 4 eggs; add flour and flavoring as needed.
--MRS. M. L. HART

CAKE

1 cup sugar; butter size of an egg; 1 teaspoon soda; 1 cup buttermilk or sour cream; 1 egg; 1¾ cup flour; 2 squares chocolate.
--MRS. L. A. HUMPHRIES

ANGEL FOOD CAKE

Whites of 11 eggs; 1½ tumblers sugar; 1 tumbler flour; 1 teaspoon cream tartar; 1 teaspoon vanilla extract. Sift sugar, flour and cream tartar 4 times and bake in slow oven.
--MRS. ROY WOLFE

ANGEL FOOD CAKE

1 tumbler level flour; 1½ tumblers sugar; whites of 11 eggs; 1 scant teaspoon cream tartar; 1st, sift sugar 4 times; 2nd, sift flour 4 times; add cream tartar and sift flour 4 times again. Beat whites of eggs until moderately stiff. Fold sugar in eggs. Then flavor as desired; then fold in flour. Bake about 40 or 45 minutes.
--MRS. W. A. OLIVER

MOCK ANGEL FOOD CAKE

Sift together three times 1 cup sugar, 1 cup flour, a pinch of salt, 3 teaspoons baking powder. Scald 1 cup milk; pour it over the dry ingredients and beat. Add the whites of 2 eggs beaten stiff. Flavor as desired and bake in moderate oven.
--MRS. J. T. WORTHINGDON

APPLE SAUCE CAKE

1 cup apple sauce; ¾ cup butter; 1½ cups sugar; 1 cup raisins; ¾ cup nuts; 2 cups flour; 1 teaspoon cinnamon; 1 teaspoon soda.
--MRS. D. M. BERGIN

APPLE SAUCE CAKE

1½ cups brown sugar; cup butter; 2 cups flour; ½ cup sour milk; 1 cup sour apple sauce; 1 cup English walnuts; 1 cup seedless raisins; 2 teaspoons baking powder, 1 teaspoon salt; 1 tablespoon cinnamon and nutmeg; 1 teaspoon soda. Cream sugar and butter together. Sift flour, baking powder, cinnamon, nutmeg and salt together 4 or 5 times. Put soda in apple sauce. Batter should be very thick and baked in moderate oven 1½ hours.
--LILLIAN KENNEDY

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APPLE SAUCE CAKE

1 cup sugar; ½ cup lard; 1 egg; 1 cup raisins; 1½ cups apple sauce; 1 cup nuts; 1 teaspoon soda in 1 tablespoon hot water.
--MRS. DeMOSS

APPLE SAUCE CAKE

1 cup butter or lard; 2 cups brown sugar; 2 cups unsweetened apple sauce; 2 cups flour; 1 lb. raisins rolled in flour; 1 teaspoon spices of all kinds; 1 teaspoon soda dissolved in apple sauce. Flavor to taste. Bake in slow oven 1¾ hours.
--ESTHER WOLFE

BLACK CAKE

½ cup butter; 1 cup sugar; 1 cup sweet milk; yolks of 2 eggs; cup cocoa in a little hot water; 1 teaspoon soda in milk; 1 teaspoon soda in milk; 1 teaspoon baking powder in flour. Beaten whites of 2 eggs. Bake in layers; put together with boiled icing.
--NELL BURKE

BLACK GEORGE CAKE

1 cup molasses; 3 tablespoons sugar; 2 cups flour; 2½ tablespoons butter; 1 egg yolk; 1 teaspoon each of cinnamon, cloves, nutmeg and soda. 1 cup boiling water. Cream together butter, sugar, eggs and flour; add rest.
--MRS. GAIL H. STARK

BREAD SPONGE CAKE

Mix 2 cups bread sponge, 1 cup butter, 1 cup raisins. 1 cup sugar, 2 cups flour, 2 well beaten eggs, ¾ teaspoon soda, 1 teaspoon each cinnamon and nutmeg; beat all together; let rise 50 minutes. Bake in a moderate oven 40 minutes.
--MRS. GAIL H. STARK

BREAD FRUIT CAKE

When you are making bread take 1 cup full of sponge. 1 large cup sugar, 2 eggs, 1 cup butter or other shortening, 1 teaspoon soda dissolved in 2 tablespoons hot water. 1 cup raisins. Mix all together with the bread sponge; add 1 cup flour, 1 teaspoon each of cloves and cinnamon. Put in pan and let rise for 2 hours before baking.
--MRS. SOPHIA O'ROKE, Oskaloosa. Kan.

BURNT SUGAR CAKE

First make the burnt sugar syrup: Put ½ cup granulated sugar in a granite saucepan. Stir continuously over the fire until sugar first softens, then melts and finally becomes liquid and throws off an intense smoke. It really must burn. Have ready cup boiling water. Remove sauce pan a moment; pour in the water and stir rapidly allowing it to boil until

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you have a syrup. Cake part: Cream together ½ cup butter and 1½ cup white sugar; add 2 well beaten eggs and 1 cup milk; then add 2 cups flour and cup of the burnt sugar syrup. Lastly add 1 teaspoon vanilla and another ½ cup flour sifted with 2 teaspoons baking powder. Beat well before putting it in the pans. Bake in loaf or layer. This recipe is excellent if the recipe is followed closely.
--MRS. ARTHUR MICHAEL

BURNT SUGAR CAKE

1½ cups sugar; cup butter; 2 cups flour; beaten whites of 2 eggs; 1 cup water; 2 teaspoons baking powder; 1 teaspoon vanilla; yolks of 2 eggs. Cream butter, sugar and yolks; add water and flour; beat 5 minutes; then add burnt sugar and flavoring; afterward mix in 2 tablespoons flour with baking powder (saved from the 2 cups); fold in whites of eggs; bake in slow oven. Filling: Stiffly beaten whites of 2 eggs. Boil 2 cups sugar with cup water until it threads. Pour over beaten whites; add 1 teaspoon vanilla and 1 teaspoon burnt sugar.
--MRS. JOE CAVANAGH

CHOCOLATE CAKE

½ cup butter; 1½ cups sugar; ½ cup boiling water; ½ cup buttermilk; 2 ½ cups flour; 1 teaspoon baking powder; 1 heaping teaspoon soda; 1 teaspoon vanilla. Cream sugar and butter. Sift flour and baking powder 5 times. Add milk and part of the flour to creamed sugar and butter; add eggs well beaten and more flour; add soda dissolved in boiling water, vanilla and balance of flour. May be baked in layers or loaf cake.
--MRS. DAN QUANEY

CHOCOLATE CAKE

1½ cups granulated sugar; ½ cup butter; ½ cup milk; 3 eggs 2 cups flour; 2 teaspoons baking powder; cup grated chocolate; one-third cup boiling water over chocolate. Bake in 3 layers. Flavor to taste. Filling for cake: 2 cups sugar; ½ cup water boiled till it spins thread; pour over beaten whites of 2 eggs. Beat until cold and thick enough to spread. Add ¾ cup chopped nuts. Put between and on top of cake.
--MRS. E. H. KEEFE, Lawrence, Ran.

SMALL CHOCOLATE CAKE

1 heaping tablespoon butter; ¾ cup sugar; ¾ cup milk; 1 egg; 1 cup flour; ¼ teaspoon salt; 1 teaspoon baking powder; ½ teaspoon vanilla; 2 squares chocolate melted. If sour milk is used, to ¾ cup milk add ¾ teaspoon soda. Filling for above cake: 1 cup powdered sugar; 1 teaspoon butter; 1 square chocolate melted; 2 tablespoons warm coffee. Excellent.
--MRS. LORETTA ERBACHER, St. Marys, Kan.

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SPANISH CHOCOLATE CAKE

1 cup sugar; one-third cup butter; ½ cup boiling water; 1 cup sour milk; yolks of 2 eggs or 1 whole egg beaten to cream; 1 teaspoon soda; 1 teaspoon baking powder; 2 cups flour; flavoring.
--MRS. BERNARD MONTAGUE.

POTATO CHOCOLATE CAKE

¾ cup shortening; 2 cups sugar; ½ cup chocolate; ¾ cup milk; 2½ cups flour; 2 eggs; 2 teaspoons baking powder; 1 teaspoon vanilla: ¼ teaspoon nutmeg; ¼ teaspoon allspice; ½ teaspoon cinnamon; ½ teaspoon cloves; 1 cup mashed potatoes: 1 cup chopped nuts; cream shortening: add sugar, melted chocolate and mashed potatoes; mix well. Beat eggs separately and add yolks to the first mixture. Add milk and dry ingredients which have been sifted together. Beat well; add vanilla, nuts and beaten whites of eggs. Mix thoroughly and bake in greased loaf tin in moderate oven 1 hour.
--MRS. W. C. GLENN

COCOANUT CAKE

½ cup butter; 1 full cup cream; 1 cup sugar; 1 yolk and 2 egg whites; 2 teaspoons baking powder and add flour until thick enough. Filling: Beat whites of 2 eggs; add sugar and cocoanut.
--MRS. JOHN WINRICK

CUSTARD CREAM CAKE

1½ cups sugar; ½ cup butter or lard; 3 eggs; 1 cup sweet milk; 2½ cups flour; 2 teaspoons baking powder. Bake in layers. Filling: 1 cup sweet milk; 1 cup sugar; 1 egg; 1 tablespoon flour; lump of butter size of walnut. Put milk in sauce pan; let come to boil; mix flour and sugar together; beat egg; add enough milk to egg to moisten sugar and flour then stir into boiling milk; let thicken; then add desired flavor.
--MRS. PHILIP KILMER

DEVIL'S FOOD CAKE

1 cup butter; 2 cups sugar; 1 cup chocolate; 1 cup sour milk; 3 cups flour; teaspoon soda; 6 eggs beaten separately; 1 teaspoon baking powder; 1 teaspoon vanilla.
MOCHA FILLING
4 tablespoons butter; ½ cup powdered sugar; 1 tablespoon cocoa; 4 tablespoons coffee; cream butter, sugar and cocoa; then stir in the coffee little by little.
--MRS. W. E. CAIN

DELICATE CAKE

½ cup butter; 1½ cups sugar; ½ cup milk; 4 eggs, whites only;

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1 cups flour; 1 teaspoon baking powder; any preferred flavoring. Make 2 layers or bake in one sheet; use any kind of filling desired.
--MRS. L. T. STARK

DEVIL'S FOOD CAKE

1 cup brown sugar; 1 cup chocolate; ½ cup sweet milk. Put on stove and dissolve but do not boil. 2nd part: 1 cup brown sugar; 1 cup sweet milk; ½ cup butter; 2 cups flour; 1 teaspoon soda sifted in flour; 3 eggs (save whites of 2 for icing); cover with boiled icing.
--KATE SHORTELL

DEVIL'S FOOD CAKE

Custard: two-thirds cup sugar; ½ cup milk; yolk of 1 egg; 2 tablespoons cocoa; boil until thick; set to cool. Batter: 1 cup sugar; ½ cup butter; ½ cup milk; 2 eggs; 2 cups flour; 2 teaspoons baking powder. Add custard and bake in layers. Icing: 2 cups sugar; 1 cup boiling water; 2 tablespoons vinegar. Boil until threads from spoon; pour into beaten whites of 2 eggs, stirring constantly until cool.
--MRS. J. E. SELKEN

DEVIL'S FOOD CAKE

1 cup butter; 3 cups sugar; 4 eggs (whole); 1 cup sour milk; 1 cup cocoa, 1 cup hot water; 4 cups flour; 1 teaspoon soda. Pour hot water over cocoa and soda and stir in last of all. Be careful that water is boiling. Flavor with vanilla. Filling: Boil 1½ cups sugar, very small amount of water beaten in the whites of 2 eggs, with ground raisins
--MRS. H. B. DOUGAN

DEVIL'S FOOD (A Fine Christmas Cake)

1 cup butter; 1 cup brown sugar; 1 cup white sugar; 1 cup sweet milk; ½ cup molasses; 4 cups flour; ½ cup chocolate; ½ cup boiling water; 4 eggs; ½ teaspoon cream tartar; ½ teaspoon soda; 1 teaspoon each of allspice, cloves and cinnamon; ½ teaspoon nutmeg; 2 cups raisins; 1 cup citron; 1 cup English walnuts. Ice with caramel icing.
--MRS. JOHN HACKETT

DEVIL'S FOOD CAKE

1 cup sour cream; 1½ cups sugar; 2 eggs; one/third cup hot water; flour; 1 teaspoon soda; 3 tablespoons cocoa; 1 teaspoon vanilla. Filling for above cake: 2 cups brown sugar; ½ cup sweet milk; 1 tablespoon cocoa; butter size of a walnut.
--MRS. GALEN O'ROKE, Oskaloosa, Kan.

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DOLLY VARDEN CAKE

2 cups pulverized sugar; ½ cup butter; 2 cups flour; 1 cup cornstarch; 2 teaspoons baking powder; 1 cup sweet milk; whites of 5 eggs; 1 teaspoon vanilla. This should make 3 layers. Mix butter and sugar; add milk, flour and cornstarch. Beat. Fold in whites; add baking powder and vanilla. Bake about 20 minutes in hot oven. Icing: 3 cups sugar, ½ cup white syrup; ½ cup water. Cook till it spins a thread. Beat this into stiffly beaten whites of 2 eggs; add a pinch of cream tartar and 1 teaspoon vanilla.
--MRS. V. C. RAINES

EGGLESS CAKE

1½ cups sugar; 1½ cups milk; ½ cup melted butter; 3½ cups flour; 1½ teaspoons baking powder.
--GUIETTA STARK

ONE-EGG CAKE

Break 1 egg into a cup; fill cup with milk. Sift together 1 cup flour, two-thirds cup sugar, a little salt and 1 teaspoon baking powder. Pour milk and egg into dry materials and beat hard; add 1 teaspoon vanilla. Bake in loaf or layers.
--TESSIE TRANT

EGGLESS, MILKLESS, BUTTERLESS CARE

2 cups brown sugar; 2 cups raisins; 2 cups boiling water; 1 cup lard; 2 teaspoons cinnamon; 1 teaspoon cloves; 1 teaspoon nutmeg; a little salt; set over fire and let boil two minutes; 2 level teaspoons soda dissolved in water and added to mixture when cool; 3 1-3 cups flour. Icing: Cocoa and powdered sugar and cream to moisten sufficient to spread.
--MRS. SYLVIA DOUGLAS, Oskaloosa, Kan.

FIG CAKE

Grind 1 small package of figs and ½ package raisins. Pour over figs and raisins 1 cup of boiling water and 1 teaspoon soda; let stand. Cream ½ cup butter, 1 cup sugar; add yolks of 4 eggs beaten; add figs and raisins, ½ teaspoon ginger, nutmeg, cinnamon and cloves. 1 teaspoon vanilla, 1½ cups flour. Stir well; then fold in beaten whites of 2 eggs. Cover with caramel icing.
--MRS. THOS. LEE

FRUIT CAKE

3 pounds flour; 2 pounds sugar; 1 pound butter; 3 pounds raisins; 3 pounds currants; 1 pound citron; 1 pound nutmeats; 1 pound dates; 1 cup wine; 1 cup brandy; 1 cup molasses; 1 doz. eggs, 2 tablespoons cloves; 2 tablespoons cinnamon; 2 tablespoons nutmeg; 3 tablespoons baking powder; 1 teaspoon soda; 1 teaspoon salt. Divide the flour, mixing half with the spices, salt and baking powder, the other half with the fruits and nutmeats that are chopped a little. Cream butter and sugar; then add the well beaten eggs. Pour 3 tablespoons boiling water over

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soda; then stir it into molasses and add to other ingredients. Add spices and flour and fruits. This makes 2 large cakes. Bake in moderate oven till done but do not over-bake as cake will be dry and nuts get strong when kept some time. When cakes are cold, sponge well with fruit juice and wine mixed, filling all cracks and crevices with mixture and do this occasionally to keep cake moist and fruits juicy; then the cake may be kept 6 or 8 months.
--MRS. E. G. JENKINS

FRUIT CAKE

1 lb. butter; 1 lb. brown sugar; 1 cup flour; 11 eggs; 3 teaspoons molasses; 1 lb. figs; lb. dates; lb. candied cherries; lb. pineapple; 2 lb. seeded raisins; 2 lb. currants; 1 lb. citron shredded; 1 wine glass of wine or grape juice; 3 teaspoons cinnamon; 1½ teaspoons cloves; 1 even teaspoon soda. Steam 2 hours and bake 1 hour in a very moderate oven. This makes 3 medium or 2 large loaves.
--MRS. JAMES E. SHORTALL

WHITE FRUIT CAKE

Two-thirds cup butter; 2 cups sugar; 1 cup sweet milk; 3 cups sifted. flour; 1 cup chopped raisins; 3 teaspoons baking powder; whites of 4 eggs. Flavor with lemon and bake.
--MRS. MRS NORA CUNNINGHAM, Fresno, Calif.

FRUIT AND NUT CAKE

2 cups sugar; one-third cup butter; 1 cup sour milk; 2 eggs (beaten separately); 1 teaspoon soda; ½ cup raisins; 1 cup nuts; 1 teaspoon cinnamon; flour to make stiff batter. Cream butter and sugar together; then add well beaten eggs; then sour milk into which soda has been well mixed. Mix well; then add nuts, raisins and cinnamon. Bake in loaf.
--MRS. RALPH BURROUGHS, Grantville, Kansas

FIVE MINUTE CAKE

1½ cups flour; 1 teaspoon baking powder; 1 cup sugar. Sift all together and put in dish to make cake. Take same cup; break in 2 eggs; fill half the remaining space with butter and the remaining space with milk. Add to flour mixture and heat for five minutes.
--ETTA ELSWICK

HASTY CAKE

1 cup sugar; ½ cup butter; 1 cups flour; 1 teaspoon baking powder; ½ cup milk; 1 egg; extract.
--MRS. JOHN SOYA

HICKORY NUT CAKE

½ cup butter; 1½ cups sugar; 2 cups flour; ¾ cup sweet milk or water; 2 teaspoons baking powder; 4 egg whites beaten; 1 cup hickory nut meats. Stir nuts through dough just before putting in pans.
--CORNELIA PLOUGHE

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ICE CREAM CAKE

½ cup butter; 2 cups sugar; 1 cup milk; 2½ cups flour; 5 level teaspoons baking powder; 4 egg whites beaten; 1 teaspoon vanilla.
--MRS. T. S. CURD

JELLY ROLL CAKE

3 eggs; 1 cup sugar; 1 teaspoon cream tartar; teaspoon soda; 1 cup flour. Mix all together, bake in thin layer; spread with jelly and roll.
--AGATHA VOLKER

ORANGE CAKE

2 cups sugar; 1 cup butter; cream well together; 1 cup cold water; yolks of 5 eggs; 3 cups flour; 2 teaspoons baking powder; whites of 3 eggs; grated rind and juice of half an orange. Frosting: Boil until it hardens in water 2 cups sugar and cup water. Pour into stiffly beaten whites of 2 eggs, juice of ½ lemon, juice and rind of ½ orange. Stir juice in slowly and beat well.
--MRS. A. C. ZIMMERMAN

PHILADELPHIA RED CAKE

Cream 1½ cups sugar and ½ cup butter; add beaten yolks of 3 eggs, ½ cup sour milk, 1½ cups flour. Dissolve 2 squares of chocolate in 1½ cups boiling water; add 1 teaspoon soda to chocolate. Let cool; add to cake batter; lastly, fold in well beaten whites of 3 eggs. Flavor with vanilla.
--IDA REPSTINE

PINK AND WHITE LAYER CAKE

Beat 1 cup butter with 2 cups sugar; 1 cup milk; 1 cup cornstarch; 2 cups flour; 2 teaspoons baking powder sifted with flour. Beaten whites of 6 eggs. This will make 5 layers. Separate enough for two layers; add to it 1 teaspoon pink coloring.
--MRS. JOE CAVANAGH

PORK CAKE

2 heaping cups fat pork; 2 cups boiling water; 2 cups sugar; 2 cups syrup; 1 heaping teaspoon cinnamon; 1 box currants; 1 heaping teaspoon nutmeg; ½ box seeded raisins; 2 tablespoons citron; 1 teaspoon allspice; 6 cups flour; 1 heaping tablespoon baking powder. Bake in slow oven 1 hour.
--STELLA PARNELL

ROLLED SPONGE CAKE

Beat the yolks of 3 eggs with one cup of sugar and two tablespoons of sweet milk. Beat the whites stiff and mix well with the yolks and sugar. Sift one cup of flour with one heaping teaspoon of baking powder and add the other ingredients. Flavor to taste. Put in a long pan and

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bake at once In a moderate oven. Bake light to avoid cracking in rolling. While hot spread with jelly, roll and sprinkle with sugar.
--MRS. STEPHEN HACKETT, Topeka, Kan.

SNOW CAKE

Cream ¼ cup butter; add gradually 1 cup white sugar and ½ teaspoon vanilla. Sift together 1 2/3 cups flour and 1 rounding teaspoons baking powder and add alternately with ½ cup milk. Beat in 2 egg whites beaten stiff. Bake in moderate oven 45 minutes. Cover with boiled frosting.
--MRS. SAM McCALL

SPICE CAKE

One-third cup butter; 1 cup sugar part brown; 1 egg; 1 cup sour milk; 1 level teaspoon soda; 1 teaspoon cinnamon; 1 teaspoon cloves; 1 teaspoon allspice: add raisins or dates if desired and enough flour for batter. Put soda in a little hot water; add to sour milk; beat butter and sugar to cream; then add egg and milk and last 1 teaspoon baking powder; ice as desired.
--MRS. B. L. FOWLER

SPICE CAKE

2 cups sugar; ¾ cup butter creamed; 5 whole eggs; 1 cup sweet milk; 2 cups flour; 2 teaspoons baking powder; 1 square grated chocolate; ¾ of a nutmeg; 1 teaspoon cinnamon; ¾ teaspoon cloves; 1 teaspoon vanilla. Bake in layers and use boiled frosting.
--ELIZABETH A. LEE

SPICE CAKE

¼ cup butter; 1/8 cup lard; 1 cup sugar; ¾ cup brown sugar; 3 eggs. 2½ teaspoons baking powder; 1 teaspoon cinnamon; ¼ teaspoon cloves; ½ cup water; ¼ cup milk; 2 cups flour; 1 teaspoon nutmeg; pinch of salt; vanilla. Mix same as plain cake and bake in a loaf.
--MARY QUANEY

SPICE CAKE

1 cup butter; 2 cups sugar; 1 cup milk; 4 eggs; 4 caps flour; 2 teaspoons baking powder; :1 teaspoon ground cinnamon; ¼ teaspoon nutmeg.
--THEODORE:ROOSEVELT, Washington, D. C.
Tested:by MARY EVART

SHORT CAKE

2 tablespoons sugar; 1 heaping tablespoon lard; 3 cups flour; 2 teaspoons baking powder; pinch of salt; 1 beaten egg; enough milk to make soft dough. Flatten with hand (do not roll) and bake in long pans. With any fruit desired.
--MRS. LIDA ROBERTS

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STRAWBERRY SHORT CAKE

1 cup sugar; 1 egg; 2 cups flour; 1 heaping tablespoon butter; 1 teaspoon vanilla; 2 teaspoons baking powder. Bake in 3 layers. Sweeten and crush berries; put between layers.
--MRS. BENJ. KILMER

STRAWBERRY SHORT CAKE CRUST

3 cups flour; 2 tablespoons sugar; 1 egg; 2 teaspoons baking powder; lump of butter size of egg; a little salt. Bake in long pan. When baked, cut open and spread with butter and crushed. fruit between crusts.
--ESTHER WOLFE

INDIVIDUAL STRAWBERRY SHORT CAKE

2 cups flour; 4 teaspoons baking powder; 1 teaspoon salt; one-third cup butter; ¾ cup milk. Divide in two; roll lightly; brush over with melted butter and add other half; cut with biscuit cutter. Bake in hot oven; separate layers and add crushed sweetened berries and whipped cream.
--MARY J. BURKE

SUNSHINE CAKE

Add ¼ teaspoon cream tartar to whites of 9 eggs; beat until dry; to this fold in without beating the well-beaten yolks of 5 eggs and a pinch of salt. Now fold in, in the same manner, 1¼ cups sugar and 1 cup flour which has been sifted together twelve times. Flavor to taste. Bake 40 minutes in an unbuttered angel food pan. First 20 minutes in a slow oven; last 20 minutes In a hot oven. When done, let it remain in cake tin turned upside down until cool.
--MRS. J. B. WHITE, Topeka, Ks.

A WHITE CAKE

2 cups sugar; two-thirds cup butter; 1 cup milk; whites of 4 to 6 eggs; 3½ cups flour; 5 teaspoons baking powder. Cream butter, sugar; add milk, flour and baking powder, egg whites beaten stiff. Fill a teaspoon two-thirds full of vanilla; then fill with lemon extract.
--MRS. F. G. STARK

WHITE LAYER CARE

2 scant cups sugar; 1 cup butter; two-thirds cup milk; whites of 8 eggs; 3½ cups flour after sifting; 2 teaspoons baking powder. Flavor with lemon and vanilla. Use boiled icing.
--MRS. WM. KELLY

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XII CAKE FILLINGS AND ICINGS

CAKE FILLING

Into a full tablespoon of butter mix powdered sugar as long as it will moisten it. Then add 1 teaspoon of sweet cream; then more sugar, working well to make creamy mixture; continue to add cream and sugar till you have amount desired. Flavor to taste. Chopped nutmeats may be added. Strong black coffee may be used instead of cream; then omit flavor as the coffee flavor is good. This filling does not stick to fingers or dry out and flake off.
--MRS. E. G. JENKINS

CAKE FILLING

3 cups powdered sugar; cup butter creamed; 5 teaspoons cold coffee; 2 teaspoons vanilla; 4 teaspoons chocolate or cocoa melted; 1½ cups chopped nuts. Mix all together; if not thin enough add a little more coffee. This is very good.
--MRS. J. M. GRINTER

EXCELLENT CAKE FILLING

Mix 3 pounds sugar with 2 quarts peeled pears, 1 pound figs, 1 pound seeded raisins. Put these ingredients through a food chopper and boll slowly for 1 hour. Seal in fruit jars.
--MRS. FLOYD McCALL

FILLING FOR WHITE CAKE

½ cup raspberry jelly or any kind preferred; ½ cup walnuts and hickory nuts; ½ cup warm water; 1 tablespoon cornstarch. Cook slowly until thick; spread between layers; then cover top of cake with caramel. 2 cups white sugar; 1 cup sweet milk; 1 teaspoon butter; cook thick and beat.
ESTHER E. LEE

APPLE FILLING

Grate 2 or 3 apples; thicken with powdered sugar; flavor with lemon extract.
--MRS. W. H. DIRCK, Oskaloosa, Kans.

BANANA CAKE FILLING

Mash 1 banana, adding a little cream; thicken with powdered sugar until right consistency to spread; put sliced banana between layers and on top of cake.
--AGATHA VOELKER

CREAM FILLING

1 cup thick cream whipped, cup powdered sugar, 1 teaspoon vanilla extract; mix lightly together and use at once.
--AGATHA VOELKER

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CREAM FILLING

1 cup sugar; ½ cup sweet cream; 1 tablespoon butter; 1 teaspoon flavoring. Cook cream and sugar until it strings; then stir in butter and flavoring.
--MARY QUANEY

LEMON BUTTER

Grated rind and juice of 1 lemon: ¾ cup sugar; 1 tablespoon butter; 1 egg well beaten. Boil all together in granite pan till mixture drips from spoon like honey. Good for cake fillings or pudding sauce.
--MRS. KATHLEEN HAYNES

ORANGE FILLING

1½ cups powdered sugar; 2 tablespoons butter; cream together; add grated rind of half an orange and orange juice enough to moisten.
--MRS. V. A. DINNEN

ORANGE FILLING

Juice of 2 oranges and grated peeling of 1 orange; 1 cup sugar; 1 tablespoon butter. Boil and stir in 1 tablespoon flour mixed with cold water. When cool add 1 teaspoon orange extract.
--MRS. ARTHUR MICHAEL

ORANGE CAKE FILLING

Put grated rind of 1 orange, cup sugar, 2 tablespoons cornstarch in saucepan. Mix well. Add two-thirds cup boiling water and boil 10 minutes, stirring constantly; add 2 tablespoons butter. Pour mixture over 1 well beaten egg; return to fire and cook 1 minute. Remove; add one-third cup orange juice and 1 teaspoon lemon juice. Beat well and when cool use as filling for layer cake.
--NELL BURKE

CAKE ICINGS

Stir ¼ cup milk, 1 cup sugar and 1 level teaspoon butter until it boils; then boil without stirring for 5 minutes; remove from fire and beat rapidly; 1 teaspoon extract, 1 cup powdered sugar moistened with cream or fruit juices. 1 cup brown sugar; ¼ cup cream; butter size of egg. Boil 5 minutes.
--KATE SHORTELL

CAKE ICING

1 cup white sugar; 1 cup brown sugar; ½ cup water. Boil till it spins a thread; add to beaten whites of 2 eggs.

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BOILED FROSTING

Boil 2 cups sugar, ¼ cup water until it spins a thread. Pour over 2 beaten whites of 2 eggs. Beat until cold and thick enough to spread. Add ¾ cup chopped walnuts. Put between and on top cake.
--MRS. E. F. KEEFE, Lawrence, Kansas

BON BON FROSTING

2¼ cups sugar; 1 cup water; ¼ teaspoon cream tartar; ½ teaspoon glycerine. Cook together till it threads. Pour on platter and when nearly cool beat with spatula till creamy; add beaten white of 1 egg, 1 teaspoon vanilla. A little candied cherries and pineapple chopped real fine makes this wonderfully fine.
--MRS. J. M. GRINTER

BURNT SUGAR FROSTING

Boil 1 cup granulated sugar and ½ cup water until it threads; then stir in the beaten white of 1 egg. Put burnt sugar in as flavoring and boil with sugar.
--MARIE SAYLER

TO MAKE BURNT SUGAR

Put ½ cup sugar in a granite pan on the stove and stir until the sugar softens and finally becomes a liquid and throws off an intense smoke. Remove from fire; throw in ¼ cup boiling water; return to fire; stir rapidly and let it boil like syrup. Bottle and put away for use.

CARAMEL FROSTING

Put 2 cups sugar and ½ cup cream on stove; when it comes to boil add 2 tablespoons grated chocolate; let boil until it threads; remove from the fire; beat until smooth; flavor with vanilla.
--KATE MONTAGUE

MARSHMALLOW FROSTING

1 cup granulated sugar; one-third cup water; boil together without stirring till consistency of honey; then dip 3 tablespoons of it and pour over the beaten white of 1 egg; boil rest of syrup until it threads; then pour slowly over the egg. Add 6 or 8 marshmallows which have been heated over hot water until soft. Flavor. Beat until thick enough to spread.
--MARY CAVANAGH

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XIII COOKIES AND DOUGHNUTS

COOKIES

1 cap sugar; ½ cup butter; ½ cup sweet milk; 2 eggs; 1 teaspoon cream tartar; ½ teaspoon soda; flavor to taste. Knead soft. Roll thin and bake in quick oven.
--MRS. HOMER TRAPP, Oskaloosa, Kans.

PLAIN COOKIES

1 cup butter; 2 cups sugar; 1 cup sweet milk; 5 cups flour; 2 teaspoons baking powder; ½ nutmeg; 1 teaspoon vanilla. Roll thIn, sprinkle with, sugar. Bake in hot oven.
--MRS. PIUS VOELKER

CHOCOLATE COOKIES

2 cups sugar; 2 eggs; 1 teaspoon soda dissolved in ½ cup warm water; 1 cup grated chocolate; ½ cup butter; ½ cup lard. Melt lard, butter and chocolate. When cool add to sugar and eggs. Flour enough to stiffen. Roll thin. When baked ice with white icing.
--MRS. ARTHUR MICHAEL

CHOCOLATE COOKIES

4 eggs; 1 cup sugar; 1 cup butter; 3 squares unsweetened chocolate; 3 cups flour; ½ teaspoon vanilla flavor. Flour sufficient to roll very thin.
--SYLVIA DOUGLAS, Oskaloosa, Kans.

COFFEE COOKIES

2 cups brown sugar; 1 cup butter; 1 cup raisins; 2 eggs; 1 cup coffee; 1 teaspoon soda-in-coffee; 1 teaspoon baking powder; 3 cups flour. 1 teaspoon vanilla. Beat well, drop on greased pans, bake in hot oven.
--M. J. BURKE.

EGGLESS COOKIES

1 cup shortening; 1 cup molasses; 1 cup brown sugar; 1 cup sour milk; 1 teaspoon soda; mix shortening and sugar then molasses, then sour milk with soda; enough flour to make stiff batter. Roll out ½ inch thick. Bake in moderate oven.
--MRS. J. E. HERRON, Pittsburgh, Penn.

FRUIT COOKIES

Cream; ¼ cup butter and ½ cup sugar; add 1 egg well beaten; ½ cup chopped nuts; ½ cup seeded raisins; 1 cup flour in which is sifted 1 teaspoon baking powder; ¼ teaspoon salt. Roll thin and cut.
--W. F. COBBETT, Sheridan, Penn.

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FRUIT COOKIES

1 cup butter; 1½ cups sugar (brown or white); 3 eggs well beaten; 3¼ cups flour; 1 cup chopped nuts and raisins; 1 teaspoon cinnamon, pinch of salt; 1 scant teaspoon soda in flour. These are delicious for lunches.
--W. W. MITCHELL

FILLED COOKIES

1 cup chopped raisins; 1 cup sugar; 1 tablespoon flour; ½ cup water; Boil mixture till thick, watch closely as it burns quickly. DOUGH 1 cup sugar; ½ cup shortening; ½ cup milk; 3½ cups flour (scant); 1 egg; 1 teaspoon baking powder; 1 teaspoon each vanilla and lemon. Roll dough very thin, cut, spread with paste, putting another cooky on each. Bake in moderate oven. These keep moist indefinitely, improving with age.
--MRS. W. J. FROST.

GINGER COOKIES

1 cup molasses; ½ cup sugar; 2 eggs; 1 cup lard; ½ cup cold water; 1 tablespoon soda; 1 tablespoon ginger; flour enough to make stiff. Mix well and bake in quick oven. Roll thin.
----MRS. H. G. WOLFE

GRANDMA'S COOKIES

2/3 cup butter; 1 cup sugar; 4 tablespoons milk; 2 teaspoons baking powder; 2 eggs; 1 teaspoon vanilla; flour to make soft dough. Roll and cut.
--KATHLEEN HAYNES

HERMIT'S COOKIES

3 eggs; 1 cups sugar; 1 cup butter; 1 cup seedless raisins; 1 teaspoon each of cinnamon, cloves, salt; 1 teaspoon soda dissolved in 3 tablespoons sour milk; flour enough to roll. Do not roll too thin on account of raisins. Bake only to a light brown.
--MRS. SOPHIA O'ROKE

MINCE CRISP COOKIES

1 cup butter; 2 cups sugar; 3 well beaten eggs; large spoon milk. Brush tops with milk and sugar.
--MRS. ELLA SHARKEY, Oskaloosa, Kans.

OATMEAL COOKIES

1 cup sugar; 1 cup oatmeal; 4 eggs; scant cup shortening: 1 cup raisins; 1 cup nut meats; flavoring; 2½ teaspoons baking powder; 2 cups flour - more if needed.
--MRS. B. VEESART

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OATMEAL COOKIES

¾ cup butter; 2 eggs; 2 cups flour; 1 cup oatmeal (raw); 1¼ cups sugar; 1 scant teaspoon soda; ½ teaspoon salt; 1 cup nuts; 1 cup raisins; 1 teaspoon cinnamon; 2 teaspoon vanilla.
--MRS. J. M. GRINTER.

PEANUT COOKIES

½ cup butter; 2 eggs; 1 cup sugar; 4 tablespoons milk; 2 cups flour; 2 level teaspoons baking powder; 1½ cups chopped peanuts; a little salt. Drop from spoon on buttered tins and bake in moderate oven.
--MRS. CALVIN SELLSTROM, Pocatello, Idaho

PRUNE COOKIES

1 cup sugar; ½ cup shortening; ¼ cup milk; 1 cup prunes chopped fine; 4 cups flour; 3 teaspoons baking powder; teaspoon cinnamon; teaspoon salt. Cream all together. Roll thin and cut. Bake 15 minutes.
--MRS. MATT BURKE.

RAISIN COOKIES

1 cup sugar; ½ cup shortening; 1 egg; cup milk; 2- cups flour; 2 teaspoons baking powder; 1 teaspoon vanilla. Roll very thin. FILLING. 1 cup raisins; ½ cap sugar; 1 teaspoon flour; 1 cup cold water. Boil and put between cookies.
--MRS. WM. GILFILLEN

ROCKS

1 cups brown sugar; cup butter; 2 eggs; cup sour milk; 1 small teaspoon soda dissolved in milk; 1 teaspoon baking powder sifted in 2 cups flour, 1 teaspoon cinnamon; teaspoon each cloves and nutmeg; cup walnut meats; cup raisins. Drop from spoon on greased pans.
--MRS. C. D. ELLIOTT, Pocatello, Idaho.

SUGAR COOKIES

2 eggs; 2 heaping cups sugar; 1½ cups buttermilk; 1 cup either butter or lard; 1 teaspoon salt; 1 heaping teaspoon soda; little nutmeg or vanilla; just enough flour to roll out easily.
--MRS. W. F. COBBETT, Sheridan, Penn.

SCOTCH DROPS

2 cups sugar; cup lard 1 cup molasses; 1 pound raisins; 4 cups flour; 4 eggs; 1 teaspoon cinnamon and allspice; teaspoon salt; 1 teaspoons soda dissolved in 1 cup cold water. Drop from spoon on buttered tins.
--MRS. CLARISSA M. ROSS

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GINGER DROP CAKES

3 eggs; 1 cup lard; 1 cup brown sugar; 1 cup molasses; 5 cups flour; 1 large tablespoon ginger; 1 tablespoon soda dissolved in cup boiling water. Drop on greased pan about 3 inches apart.
--MRS. STEVE HACKETT, Topeka, Kans.

GINGER SNAPS

1 cup sugar; 1 cup shortening; 1 cup molasses; cup hot water; 1 even tablespoon soda; 1 tablespoon ginger. Roll very thin and bake in hot oven.
--MRS. MARCUS HAYNES

VANILLA WAFERS

1 cup sugar; 1 large half cup lard; cap milk; 1 egg; 3 teaspoons vanilla; 2 teaspoons baking powder; 3 cups flour. Roll out very thin and bake a light brown.
--MRS. MARCUS HAYNES

JUMBLES

1 cup butter; 2 cups sugar; 2-3 cup sour cream; 3 eggs; 1 teaspoon salt and a little nutmeg; flour to make soft dough. Bake quickly.
--MRS. ELLA SHARKEY, Oskaloosa, Kans.

CREAM PUFFS

1 cup boiling water; 2, cups flour; 1 cup butter. Let the water and butter boil, then stir in flour. Let it cool. Add 5 eggs stiffly beaten, beat all well. Drop in muffin rings. Bake hour. FILLING. Heat 1 pint milk. Beat ¼ cup flour, 1 cup sugar and 2 eggs together. Add this to milk and boil 3 minutes. Fill puffs with this cream when wanted.
--ESTHER WOLFE

CREAM PUFFS

½ cup butter in 1 cup water. Let boil, then add 1 cup flour. Let this cool, add 3 eggs. Do not beat but drop each one separately, beating: well all the time. Bake 25 or 30 minutes in buttered gem pans.
FILLING FOR PUFFS. 1 cup milk, 1 egg, ½ cup sugar; 1 heaping tablespoon cornstarch or flour. Boil until thick and fill puffs.
--MRS. WALTER BROWN

APPLE FRITTERS

Beat 2 eggs lightly with pint sweet milk. Add 1 teaspoon salt; 2 cups sifted flour; 1 pint peeled and sliced apples. Beat hard, drop spoonsful at a time in hot fat. Drain and dredge with powdered sugar.
--KATE SHORTELL

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DOUGHNUTS

2 tablespoons melted butter; 1 cup sugar; 2 cups sour milk; extract; 2 eggs; flour to roll; 1 teaspoon soda; pinch of salt.
--MRS. STEVE BURKE

DOUGHNUTS

1 large cup sugar; 1 tablespoon melted butter; 1 cup sour milk; 1 egg; 1 level teaspoon soda; extract. Use just enough flour to stiffen so as to handle nicely. Fry in hot fat.
--MRS. GAIL H. STARK

DOUGHNUTS

½ cup sugar; 3 cups flour; 1 cup sweet milk; 2 tablespoons shortening; 3 teaspoons baking powder; ¼ teaspoon salt; 1 teaspoon nutmeg. Roll in sugar when fried.
--MRS. KATHLEEN HAYNES

DOUGHNUTS

3 cups buttermilk; 1 teaspoon soda; 1 teaspoon baking powder; 2 eggs; 2 level tablespoons butter; 1 grated nutmeg; teaspoon salt; 2 quarts flour; 1 teaspoon cream tartar. Sift soda; cream tartar and flour 7 times, and sift in mixture a little at a time. Butter should be warm but not oily.
--MRS. W. J. LAWLOR.

DOUGHNUTS

1 cup sugar; 1 cup mashed potatoes; 1 cup sweet milk; 4 eggs; 4 teaspoons baking powder; 3 cups flour. Mix thoroughly then add flour enough to make stiff dough. Do not separate eggs; beat with sugar then add potatoes. Put a teaspoon vinegar in frying fat.
--MRS. DELIA HUGHES, Seal Beach, Calif.

BUTTERMILK DOUGHNUTS

2 beaten eggs; 1 cup sugar; 1 cup buttermilk; 3 tablespoons melted butter; 4 cups flour with teaspoon soda, cinnamon, nutmeg and salt.
--MRS. M. L. TAYLOR

DOUGHNUTS

1 cup sugar; 1 cup sweet milk; 4 tablespoons butter; 2 eggs; 3 cups flour sifted with 3 teaspoons baking powder; teaspoon salt; 1 teaspoon vanilla; teaspoon nutmeg; sufficient flour to roll. Sugar while hot with a little cinnamon in sugar.
--MRS. R. SHIRLEY

DOUGHNUTS

2 cups sugar; 3 cups flour; 1 cup sweet milk; 3 eggs; 1 cup mashed

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potatoes; 1 teaspoon butter; 5 teaspoons baking powder; flavoring to taste. Fry in hot fat.
--MRS. SYLVIA DOUGLAS, Oskaloosa, Kans.

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XIV PUDDING AND DESSERTS

APPLE DUMPLINGS

Allow 1 medium size apple to each dumpling. Peel and dice. To every 6 apples add ½ cup sugar. Dough, 2-3 cup milk; 2 teaspoons baking powder; lard size of an egg; flour to make like pie crust. Roll thin, and cut out dumplings. Put in pan, sprinkle with sugar and cinnamon and water. Bake in buttered pan in moderate oven. Dip for Dumplings--Butter size of a walnut, cup sugar; 1 teaspoon cornstarch and flour; add hot water and cook.
--MRS. S. KIRBY.

APPLE DUMPLINGS

Make a pie crust and cut in squares; put apples pared and cored in center, sprinkle with sugar; cover with paste. Place each dumpling in a cloth that has been dipped in hot water then floured on inside; tie up loosely and drop in boiling water; boil 1 hour.
--MRS. THOS. LEE.

BLACKBERRY ROLY POLY

1 quart blackberries; cup water; 1½ cups sugar; 3 cups sifted flour; 3 teaspoons baking powder; cup shortening; beaten yolk of 1 egg; teaspoon salt. Cook the berries with the water; then press through sieve to exclude seeds; to the pulp add the sugar; let simmer till well reduced; keep part of it hot and cool the rest. (The part kept hot is to be used for sauce. ) Sift together 3 times the flour, salt and baking powder, work in shortening, then mix to a dough with milk or water added to the beaten yolk of egg. Knead and roll into sheet about ¼ inch thick; cut in 8 or 10 pieces, spread with the cold blackberry mixture and roll over and over. Brush the top with white of egg slightly beaten and dredge thickly with sugar. Serve hot with the blackberry sauce.
--MRS. W . H. WHITE, Oskaloosa, Kansas.

BANANA CUSTARD

To stiffly beaten egg add 1 cup milk; 2 tablespoons sugar; dissolve 1 tablespoon cornstarch In a little cold milk; add to mixture; cook until Thick. When cold pour over two sliced bananas and serve.

BANANA SNOW

Mash 6 bananas; add juice of 1 lemon and white of 1 egg. Whip mixture as you would whipped cream; when nearly done add 2 table-

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spoons sugar; beat until sugar is dissolved; when ready to serve, put a few berries, cherries or pineapple on top.
--MRS. JOHN HACKETT

APPLES-FANCY BAKED

Pare and core well-shaped apples; fill centers with marshmallows, chopped raisins and nut-meats, and bake until tender; put into a saucepan a quarter cup of sugar and a quarter cup boiling water; stir until melted and cook 5 minutes. Cover apples with this sauce, then roll in chopped cocoanut; top with marshmallows. They are fine.
--MARY J. BURKE

BLACK PUDDING

1 cup molasses; 1 cup luke warm water; 1 cup raisins; 1 egg; 1-3 cup butter; 2½ cups flour; 1 teaspoon soda; steam 2 hours. Serve with hard sauce as follows: 2 eggs; 2 cups sugar; 1-3 cup butter; 1 tablespoon vinegar; ½ cup sweet milk; flavor to taste with vanilla.
--CLARISSA M. ROSS.

BROWN BETTY PUDDING

Chop 4 good-sized apples; butter a shallow pan; put in a layer of apples with a sprinkle of cinnamon, sugar, salt and butter; then a layer of bread crumbs until the dish is full, with the bread on top; add more butter, sugar and cinnamon. Pour hot water around edge of the pudding and bake 25 minutes. Serve with whipped cream or a sauce made of ½ cup sugar; 2 tablespoons flour; piece of butter; little salt; flavoring and 1 pint hot water.
--MARGARET MULVIHILL

CHOCOLATE BREAD PUDDING

2 cups bread crumbs; 4 cups scalded milk; 2 squares chocolate ; ¾ cup sugar; 2 eggs; 1 teaspoon vanilla; 1 teaspoon cinnamon; ½ teaspoon salt. Soak bread in milk 30 minutes; melt chocolate over hot water; mix; bake in moderate oven.
--MRS. JESSE WORTHINGTON

CORNSTARCH PUDDING

Scald 1 quart milk; dissolve 2 tablespoons cornstarch in cold milk beat 2 eggs with 3 tablespoons sugar; add all to milk; boil and when cool, add flavoring.
--ELIZABETH LEE.

COCOANUT PUDDING

Moisten 5 tablespoons of cornstarch with cold milk; stir into 1 quart of scalding milk until thick and free from lumps; whip 6 eggs with a cup of sugar and add gradually to thickened milk; cook for 5 minutes and

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add at once a grated cocoanut; take from fire; flavor with 1 teaspoon rosewater; serve cold with cream and sugar.
--MRS. WM. KELLEY

COTTAGE PUDDING

1 cup sugar; ½ cup sweet milk; 1 egg; 1 tablespoon butter; 2 cups flour; 2 teaspoons baking powder. Sauce--4 tablespoons sugar; 2 tablespoons butter; 2 tablespoons flour; add boiling water. Let boil; add flavoring and serve warm.
--MRS. PHILIP KILMER

STEAMED CHERRY PUDDING

½ cup sugar; ¼ cup butter; 1 egg; ½ cup syrup; cup sour milk; ¼ teaspoon soda; 1 teaspoon allspice; 1 teaspoon cinnamon. Flour enough to make stiff batter. Then add a bowl of pitted cherries and steam for 1 hour.
--MRS. DeBACKER.

DATE PUDDING

1 cup chopped dates; 1 cup English walnuts; 1 cup sugar; stir; 1 tablespoon flour; 1 teaspoon baking powder; beaten yolks of 3 eggs; mix. thoroughly; fold in lightly the beaten whites of 3 eggs; bake 1 hour in a very slow oven.
--GERTRUDE HINDEWAT

DATE PUDDING

½ package dates; 2-3 tablespoon butter; ½ cup molasses; ½ cup sweet milk; 1 2-3 cups flour; teaspoon soda; ¼ teaspoon salt; ¼ teaspoon cloves, allspice and nutmeg. Melt butter; add molasses and milk, and steam 1½ hours.

DIP FOR PUDDING

½ cup sugar; ½ cup butter; rub to a cream; 1 tablespoon cornstarch; 1 cup boiling water; boil clear; add ½ cup whipped cream.
--MATTIE A. MILLER

DATE RICE PUDDING

Add to 1 quart milk; 1-3 cup rice; soften 15 dates with hot water, and press them through sieve; add the date pulp to rice also 2 tablespoons sugar; 1 tablespoon butter; 1 tablespoon grated lemon peel or vanilla extract, and ¼ teaspoon salt; bake until thick and creamy in slow oven; stir occasionally. Serve either hot orchilled with whipped cream.
MRS. GALEN O'ROKE, Oskaloosa, Kansas.

DAINTY DESSERT

Place in a sherbet cup ½ peach; ½ slice pineapple; 4 or 5 slices

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banana. Over this pour a custard as follows. Yolks of 3 eggs, 1 pt. milk; 1 tablespoon cornstarch; 2 tablespoons sugar; 1 teaspoon vanilla Serve with 1 tablespoon whipped cream.
--MARGARET MULVIHILL

FIG PUDDING

15 soda crackers rolled fine; 1 cup sugar; 4 tablespoons brandy; 1 pound figs minced; 2 eggs; 1 cup suet chopped; 1 cup milk; ½ teaspoon each cinnamon, nutmeg and cloves; ½ teaspoon soda dissolved in hot water; steam 4 hours.
--NELL BURKE.

FIG PUDDING

1 lb. flour; 2 oz. bread crumbs; 2 oz. chapped suet; 2 oz. sugar; 1 egg; ¼ lb. figs cut in slices; flavor with nutmeg; mix all with milk and boil 2 hours.
--MRS. PASHMAN

FRUIT PUDDING

1 egg; 1 tablespoon butter; 1 small cup sugar; ½ cup milk; flavor to taste; 1 cup flour; 1 teaspoon baking powder; mix ingredients in order given. Beat well, pour over 1 can fruit or half fill buttered baking dish with fresh fruit; bake ½ hour in hot oven. Fresh apples are very good.
--JULIA QUINLAN

FAIRY CREAMS

Line patty pans with good paste. Fill half full with red raspberries, fresh or preserved; sprinkle on each a pinch of sugar and flour. Bake and let cool. Before serving, heap full with whipped cream. Delicious.
--MRS. D. A. WELLMAN, Oskaloosa.

IMPERIAL PUDDING

Wash and cook ½ cup rice in 1 quart boiling water until it boils bard; drain; add 1 pint milk, cook in double boiler one hour. Soak 2 tablespoons gelatin in ½ cup cold water; add hot water; strain; add ½ teaspoon salt; 1 cup sugar; stir in rice; when it begins to set add lemon flavoring to taste; stir in 1 pint whipped cream; serve. This serves 12 persons.
--MRS. C. S. BLISS.

MARSHMALLOW PUDDING

Put 1 pound marshmallows to soak in 1 pint cream over night; place several in sauce dish with cherries, strawberries and chopped nuts on top; serve with plain or whipped cream, flavored.
--MRS. W. H. DIRCK.

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ORANGE CUSTARD

Strain the juice of 5 oranges and sweeten with powdered loaf sugar; stir it over fire until quite hot; remove and allow to cool; when nearly cold add the well-beaten yolks of 5 eggs; pint milk. Put in saucepan; stir until thickened; pour into custard glasses and serve cold.
--MRS. D. A. WELLMAN, Oskaloosa.

PINEAPPLE GELATIN

Moisten 1 package gelatin in 3 tablespoons cold water, then dissolve it in ½ cup boiling water; add 1 can sliced pineapple cut in small pieces; 1 cup cocoanut; cup milk; sweeten to taste. Set in cool place and when it begins to harden stir in ½ cup cream and 2 egg whites beaten stiff. Set in cool place till firm.
--NELL BURKE

PINEAPPLE PUDDING

Cook 1 cap pineapple juice; 1 cup water; juice of ½ lemon; ½ cup sugar and 2 level tablespoons cornstarch in double boiler till clear. Then take from fire; stir in yolks of 2 eggs beaten; fold in the beaten whites and 1 cup pineapple cut in cubes; set in a slow oven 25 minutes; serve with whipped cream and slices of pineapple.
--MRS. I. S. McCALL.

PLUM PUDDING

6 cups bread (ground). 1 cup suet; 2 cups seeded raisins; 3 or 4 eggs; 2 teaspoons salt; pinch of ground mace; 2 teaspoons cinnamon; 1 cup molasses; 1 teaspoon soda dissolved in hot water; sweet milk until right consistency. Steam three hours.
--MRS. SELLSTROM.

PLUM PUDDING

1 cup suet; 2 cups bread crumbs; 1 cup sugar; 1 cup raisins; 1 cup currants; 1 teaspoon salt in 1 cup sweet milk; 1 pint flour; 2 teaspoons soda in 1 cup hot water; 1 teaspoon nutmeg; ¼ teaspoon cinnamon; steam 4 hours. Sauce: 2 cups sugar; 2 egg yolks; 2 tablespoons butter; 1 tablespoon hot water; cook in double boiler until syrup; beat whites of eggs and stir in just before serving.
--MRS. KATHLEEN HAYNES.

PRUNE PUDDING

Cook 1 pound prunes to a soft pulp; mash and put through colander; 1 cup sugar; juice of 1 lemon; let boil again and cool. Take whites of eggs and beat stiff, and mix. For sauce, boil 1 pint milk; beaten yolks of 3 eggs; 1 teaspoon brandy and 1 teaspoon sugar.
--MRS. ALBERT INGENTHRONE.

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PRUNE WHIP

Wash l/4 lb. prunes; cook soft in a little water; remove stones and. rub through colander; add ¾ cup sugar; beat whites of 4 eggs stiff; add prunes, 1 spoonful at a time. Bake in slow oven till light brown, 20 minutes. Serve with whipped cream sweetened and flavored with vanilla.
--JULIA QUINLAN.

BAKED RAISIN PUDDING

Mix 1 cup bread crumbs; 2 cups milk; cup molasses; 1 cup raisins; ½ teaspoon salt; ¼ teaspoon nutmeg; cinnamon and cloves. Pour into greased baking dish and bake 40 minutes in moderate oven. Stir once during baking. Serve hot.
--MARGARET MULVIHILL.

RASPBERRY PUDDING

Make a soft dough; preferably rich biscuit dough; using sour cream and soda; stir in raspberries. Put in tin pail having tight cover place in kettle of boiling water, boil for 3 hours. Sauce, sweetened cream.
--GUIETTA STARK

RHUBARB PUDDING

Cut 1 quart rhubarb in small pieces and place in baking dish; sweeten well; make a batter of 2-3 cup sugar; 2 eggs; 1 cup sweet cream; 2 teaspoons of baking powder; with flour to make as thick as cake batter. pour over rhubarb and bake. Serve hot with cream.
--MRS. ALBERT INGENTHRONE.

RICE PUDDING

Boil until soft ½ lb. rice; mix ½ cup sugar; 3 eggs, well beaten; ½ lb. raisins; add rice and bake for 1 hour in moderate oven. Sauce 2 tablespoons sugar; 1 tablespoon butter; 1 tablespoon cornstarch; 1 cup water. Boil until like light cream; flavor.
--ELIZABETH LEE

STRAWBERRY FOAM

Mash 1 quart berries and 1 cup sugar and ½ ounce gelatin dissolved; rub through sieve. Whip 1 pint cream, also whites of 2 eggs, and fold into strawberry juice: chill before serving.
--MRS. JOHN INGENTHRONE.

STEAM PUDDING

1 cup butter or meat fryings; 1 cup brown sugar; 1 cup raisins; 1 cup syrup; 1 cup sour milk; 1 cup nuts; 3 cups flour; 3 teaspoons soda; 1 teaspoon nutmeg; 1 teaspoon cinnamon; steam 3½ hours and serve with pudding sauce.
GALEN O'ROKE, Oskaloosa, Kans.

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SUET PUDDING

1 cup chopped suet; 1 cup molasses; 1 cup raisins; 1 cup sweet milk; cup currants; ½ cup nuts; ½ cup dates; 2 eggs; 1 teaspoon soda in hot water; 4 cups flour or enough to make stiff batter; 1 salt spoon salt; 2 teaspoons cinnamon; 1 scant teaspoon cloves; put in 1 lb. baking powder cans and steam 2 ½ hours.
--MRS. T. S. CURD.

SAUCE FOR SUET PUDDING

1 cup sugar; 1 tablespoon flour and 1 tablespoon butter rubbed together; add sweet milk and boil until the consistency of cream; flavor with vanilla.

TAPIOCA PUDDING

Put 1 qt. milk on stove in double boiler; let boil; soak ½ cup tapioca. in milk; add 2 well-beaten eggs; ½ cup sugar; add to milk; cook till thick; flavor.
--MRS. WM. BERGIN

TAPIOCA PUDDING

Soak 3 tablespoons of tapioca In water 2 hours; have boiling 1 quart milk; add tapioca and boil ½ hour; beat yolks of 3 eggs with ½ cup sugar; add to this 3 tablespoons of cornstarch and prepared cocoanut; stir into boiling milk and boil 10 minutes; flavor with vanilla. Pour into pudding dish; spread over top the beaten whites of 3 eggs and 3 tablespoons sugar; sprinkle with cocoanut; brown in oven.
--MRS. JAMES PLUMMER

WHITE SAUCE

(For white meats and soups, fish, vegetables, eggs, toast or puddings) In a saucepan melt and mix 1 rounded tablespoon each of butter and flour, and from ¼ to ½ level teaspoon salt; add gradually 1 cup hot water, milk, or stock from oysters, white fish or meats. Stir till smooth.
--MRS. H. G. WOLFE

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XV PASTRY

PIE CRUST

3 scant cups flour; 1 full cup lard; ¾ cup cold water; ½ teaspoon salt. Sift salt with flour and add lard; mix slightly, then add water and mix all together but not thoroughly. Flour board and roll mixture well. Then roll pieces separately for crusts.
--MOLLIE MULVIHILL

APPLE PIE

Line pie pan with good pie crust; sprinkle with sugar; then fill with thinly sliced apples; add 1 cup sugar and sprinkle with cinnamon. Dot with bits of butter; cover with top crust.
--MRS. STEVE BURKE

BANANA PIE

Fill a baked shell with sliced bananas and powdered sugar; cover with whipped cream to which a little banana extract has been added.
--MRS. JESSE WORTHINGTON

BANANA PIE

2 tablespoons flour; yolk of 1 egg; cup sugar; 1 cup milk. Cook till thickened; add 1 tablespoon vanilla. Have a baked pie crust with 3 bananas sliced; pour over them the custard; cover with white of eggs or whipped cream.
--KATHLEEN HACKETT, Topeka

BUTTERSCOTCH PIE

1 cup brown sugar; 2 tablespoons butter; 2 tablespoons flour; 1 cup milk; yolks of 3 eggs; cream sugar, butter and flour; mix eggs and milk and heat to boiling point; remove from fire and pour over sugar, butter and flour; mix all together and let boil until thick. Fill baked crust with filling; add the beater white of eggs mixed with a little sugar.
--MRS. S. F. BARNES

BUTTERSCOTCH PIE

One cup brown sugar, ½ cup water, 1 tablespoon butter; boil all together until thick; to the beaten yolks of 2 eggs add 2 tablespoons of flour or cornstarch and mix smooth with 1 cup of milk. Pour slowly into boiling syrup; cook until smooth, stirring constantly. Pour into baked crust and frost with the beaten whites of eggs.
--MRS. WALTER BROWN

CHERRY PIE

1 pint cherries (fresh or canned without sugar); 1 cup sugar; yolks

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of 2 eggs; 1 tablespoon flour; butter size of egg. Cook together till it forms custard. Pour into baked crust.
--NELL STEINMETZ

CHERRY PIE

Line a pie-tin with good crust, fill ½ full with cherries; sprinkle over them 1 cup sugar, a little flour; dot with butter, finish filling with cherries; cover with crust and bake.
--MRS. WILL GENTRY

CHICKEN PIE

Make a rich chicken stew and put it in a deep baking dish or pan; cover with a paste less rich than the best pie crust. Leave vent for the steam to escape. Bake in the oven. The stew must be hot when the paste goes on, otherwise it will brown on top without cooking under side. To re-heat, stand the baking vessel over a vessel of boiling water Into which the sides fit; keep on the stove until hot through, then place in oven only long enough to heat crust.
--MRS. ALBERT INGENTHRONE.

CHOCOLATE PIE

Yolks of 4 eggs; 2 cups sugar, 2 cups water; 6 teaspoons flour; 6 teaspoons chocolate; pinch of salt. Stir yolks and 1 cup water together; add sugar and flour; add other cup water and salt. Put on stove and stir until thick. Pour into baked crusts, cover with beaten whites.
--MRS. JOHN HACKETT

CHOCOLATE PIE

Yolks of 2 eggs; 1 cup sugar; 3 tablespoons flour; 2 tablespoons cocoa; enough cold milk to make a batter. Pour into 2 cups hot milk; . cook till thick; add ½ teaspoon vanilla; cover with whites of 2 eggs.
--MRS. KATHLEEN HAYNES.

CHOCOLATE CREAM PIE

One-half cup sugar, yolks of 2 eggs, 1 square chocolate, 2 tablespoons flour, 1 scant pint of milk, butter size of walnut. Cook all together and fill baked crust; cover with beaten whites of egg; after spreading on top of pie, sprinkle with sugar and brown.
--ANNA MATTHIAS

COCOANUT PIE

½ pint bread crumbs; 1 pint shredded cocoanut; beaten yolks of 4 eggs; ½ pint sugar; 1 tablespoon melted butter; 1 pint milk. Pour into crust, bake in moderate oven ½ hour; cover with beaten white of eggs.
--MOLLIE E. LEE

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COCOANUT CREAM PIE

Heat 2 cups mIlk; dissolve 2 heaping tablespoons cornstarch; add 2 beaten yolks, 3 tablespoons sugar and a little milk; stir slowly into heated milk; cook till thick, flavor with lemon; cool; pour a little into baked crust, alternating a thin layer of custard, then 1 of cocoanut, until crust is filled; cover with meringue.
--DOROTHY MAE GRIFFITH.

COCOANUT FRUIT PIE

1 cup peaches; 1 cup shredded pineapple; 1 cup cocoanut; 2 egg yolks; 1 cup milk (scalded); 1 teaspoon orange extract; 1 tablespoon cornstarch; a tablespoons sugar. Line pie plate with pastry and bake until almost ready, then mix peaches and pineapple and put in; next put in the cocoanut. Pour the scalded milk over the egg yolks, then add the extract and cornstarch mixed with sugar. Pour this mixture over the cocoanut. Cover with. strips of pastry and bake in moderate oven for twenty minutes.
--MRS. I. S. MCCALL

COCOA MARSHMALLOW PIE

Mix together 6 tablespoons of cocoa; 6 tablespoons sugar; 2 tablespoons cornstarch; salt spoon of salt, and 2 cups hot milk. Cook in double boiler until thick; cover and cook 15 minutes longer. Stir in beaten yolks of 2 eggs; cook till eggs are set; flavor with vanilla and a dash of cinnamon, turn into a baked crust; cover with marshmallows cut in halves and brown in hot oven. Serve cold.
--MRS. KATHRYN MULVIHILL

CREAM PIE

1 pint milk in double boiler with lump of butter and salt; mix yolks of 2 eggs well beaten with 1 tablespoon milk; cup sugar and 3 large tablespoons flour. Then add milk which has been boiled; stir constantly; add a few drops vanilla. Pour into baked crust and cover with meringue.
--MRS. JAS. QUINLAIN

CREAM PIE

1 pint milk; 2 tablespoons sugar; 1 tablespoon cornstarch; yolks of 2 eggs. Beat eggs, sugar and starch together; add to boiling milk; stir until thick. Fill baked crust with custard flavored to taste. Cover with whites of egg and brown.
--MRS. ARTHUR SMITH

SPICED CREAM PIE

3 cups milk; 1 cup sugar; 3 tablespoons cornstarch; 3 eggs; 3 tablespoons nutmeg; 3 tablespoons cinnamon; mix sugar, cornstarch, nutmeg and cinnamon; add 1 cup milk and eggs well beaten to this mixture. Scald the other 2 cups milk; when scalded, stir in the other ingredients. Cover with meringue. --MARY QUANEY.
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SOUR CREAM PIE

One cup sour cream. 1 cup sugar. ½ cup raisins, cut fine; 3 yolks; teaspoon cinnamon. ¼ teaspoon cloves; 1 white of egg. Bake like lemon pie, using whites of 2 eggs with 2 tablespoons sugar for meringue. Put on after pie is baked and brown in oven.
--MRS. S. KIRBY.

CUSTARD PIE

Four eggs. 1 pint sweet milk, 1 tablespoon flour, 4 tablespoons sugar; beat eggs, mix flour and sugar thoroughly and add to eggs; then add milk and blend all together Pour into raw crust, adding a grating of nutmeg over top; bake till custard is set.
--MRS. L. T. STARK.

CARAMEL CUSTARD PIE

Put in pan 1 pt. water, 1 cup dark brown sugar, 1-3 cup white sugar, 1 tablespoon butter; cook till thin syrup. Beat yolks of 2 eggs and 2 tablespoons cornstarch; moistened with water and stir into boiling syrup; cook until thick and flavor with vanilla or maple extract. Use beaten whites for frosting.
--MRS A. C. ZIMMERMAN

LEMON PIE

Juice and rind of 1 lemon; 1 tablespoon butter, and 1 cup sugar beaten to a cream; 2 tablespoons of sweet cream; yolks of 2 eggs. Cover with meringue of whites of eggs and sugar, brown slightly.
--MRS. JOHN INGENTHRONE

LEMON PIE

1 cup sugar; 1 cup sweet milk; yolks of 2 eggs beaten; 2 tablespoons cornstarch; grated rind and juice of 1 lemon. small lump butter; add juice last and stir. Beat whites of 2 eggs; add 2 tablespoons sugar; spread over top and brown. Have shell baked previously.

LEMON PIES

4 egg yolks; 4 tablespoons flour; 4 tablespoons cornstarch; 16 tablespoons sugar; juice and rind of 2 lemons; 4 cups boiling water. Beat whites and brown in oven. For 2 pies.
--MRS. G. STEINMETZ

LEMON CUSTARD PIE

1 cup milk; 2 eggs; 1 lemon; ½ cup cocoanut; 1 cup sugar; 1 heaping tablespoon cornstarch. Heat milk in double boiler; add cornstarch dissolved in water; add the beaten yolks of eggs in which has been beaten the cup of sugar and juice and rind of lemon; then add cocoanut. Cook five minutes, pour into baked crust and cover with meringue.
--MRS. SYLVIA DOUGLAS

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MINCE MEAT

2 lbs beef; 2 lbs. currants; 2 lbs. raisins; 1 lb. citron; 2 lbs. suet; 4 lbs. apples; 2 lbs. sugar; 3 nutmegs grated; 1 tablespoon cinnamon; 1 teaspoon salt; juice and rind of 2 oranges and 2 lemons; mix thoroughly after adding beef liquid. Cook ½ hour; seal in jars.
--MRS. EMERY RHOBERTSON

MINCE MEAT

Cook 5 pounds choice beef or pork loin tender; when cold, trim off all fat and run the lean thru grinder, also 2 boxes seedless raisins, thin yellow rind and meat of 4 lemons and 4 oranges; then add ½ lb. fresh chopped apples, 3 boxes currants, 1 box seedless raisins, 4 cups sugar, 4 cups vinegar, 1 teaspoon cloves, 2 teaspoons cinnamon, 2 teaspoons salt, 1 quart grape or cherry juice; mix well, heat and seal. Butter is used in making pies instead of fat. To prepare oranges and lemons, pour hot water over them. then take a thin, sharp knife and trim off the thin yellow rind; then pare off tough white rind and throw away, as it is bitter when heated. Cut the fruit in sections, remove seeds and grind.
--MRS. E. G. JENKINS.

MINCE MEAT

Take 5 or 6 pounds of beef, (a neck piece will do), put to boil in enough water to cover. Take off scum as it rises when boiling; add hot water from time to time until it is tender: Remove lid from kettle; add salt and let boil till dry, turning meat over occasionally. Remove from fire, let stand overnight to get cold. Remove bones and chop very fine. Mince fine 3 pounds of suet, 4 pounds raisins, seeded and cut; 4 pounds currants, washed and dried; 1 pound citron sliced thin; 4 quarts of good cooking apples chopped. Put all in large pan; add 2 ounces cinnamon; 1 ounce cloves; 1 oz. ginger; 4 nutmegs, the juice and grated rind of 2 lemons, 1 tablespoon salt, 1 teaspoon pepper. 2 pounds sugar. Put in porcelain kettle 1 quart boiled cider, or better still 1 quart of grape juice. If you have any syrup left from sweet pickles; add that also, and a good lump of butter. Let come to good boil, pour over ingredients in pan after having mixed them well; then mix again thoroughly; , pack in jars and put in cool place; when cool pour molasses over the top 1/8 inch thick and cover tightly. This will keep 2 months.
--MRS. PAUL BLESKE

MOCK MINCE PIE

4 common crackers; 1 cup molasses; ½ cup raisins chopped; ½ cup sugar; 1/3 cup vinegar; ½ cup butter; 2 well-beaten eggs; spice; mix in order given; spice to taste, bake between 2 crusts. Makes 2 pies.
--MRS. WM. QUINLAN

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ORANGE PIE

Juice of 2 oranges and ½ lemon, or 1 cup juice; 1 cup sugar, one heaping tablespoon flour, 3 eggs, 2 tablespoons melted butter. Mix sugar and flour together, add the melted butter, orange and lemon juice and the well-beaten yolk of eggs. Heat slowly till it begins to thicken. Pour into baked crust and set in moderate oven till slightly browned. Use white of eggs. adding 3 tablespoons sugar.
--MRS. L. T. STARK

ORANGE PIE

Use juice of 2 oranges and 1 lemon and the grated rind of ½ orange, 1 cup water, 1 tablespoon butter, 2 tablespoons flour, yolks of 2 eggs, ½ cup sugar. Mix the eggs, flour and butter; add orange and lemon juice and water and sugar. Cook until thick, pour into baked crust. Beat the whites of the eggs. put overtop of filling and brown.
--MRS. MARY B. COLLEY

PINEAPPLE PIE

Cook in double boiler, ½ cup milk; ¾ cup pineapple juice; 1-3 cup sugar; 3 tablespoon flour; ½ teaspoon salt; 2 egg yolks; ¾ tablespoon lemon juice; then add 1 cup sliced pineapple. Fill baked shell, cover with meringue of whites of eggs and little sugar.

PINEAPPLE PIE

Four tablespoons grated pineapple, ¾ cup sugar, 1 cup pineapple juice, 2 tablespoons cornstarch, 1 egg. Let sugar, pineapple and juice cook for 2 minutes; dissolve cornstarch to a paste with cold water; cook, stirring constantly until whole is transparent; add egg yolk well beaten. Pour into baked crust and cover with white of egg beaten with one tablespoon sugar; brown slightly.
--MRS. J. E. HERRON, Pittsburg, Pa.

PUMPKIN PIE

3 eggs well beaten; 1 cup sugar; 2 cups stewed pumpkin; 1 cup rich milk; 2tablespoons cornstarch; pinch of salt; 1 teaspoon each of cinnamon and nutmeg; 1scant teaspoon ginger. For 2 pies.
--MRS. EMERY RHOBERTSON

PUMPKIN PIE

One cup cooked pumpkin, 1 cup sweet milk, 1 egg well beaten. ½ sugar, ½ teaspoon each of cinnamon and cloves. The pumpkin should be cooked until water has evaporated and it is a rich brown color. Put in pie pan lined with pastry and bake in moderate oven.
--MRS. W. W. MITCHELL.

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RAISIN PIE

½ cup sugar; 2 eggs (save white of 1 for icing); 1 cup sour cream; 1 cup raisins, ground; spice to suit taste. Mix well and bake with one crust. in cold weather set mixture on the stove to warm, as it mixes better. When baked, cover with white of egg and brown in oven.
--MRS. W. A. OLIVER

RAISIN PIE

Boil together. 1 cup seeded raisins and 1 cup water until raisins are done. Beat 2 eggs; add 1 cup sugar; juice of 1 lemon; 2 small tablespoons flour and a little salt. Beat well and stir in raisins. Put over fire and stir until it thickens. Bake between two crusts.
--MARGARET MULVIHILL

RAISIN PIE

1½ cups raisins, seeded and cooked; 1 cup cream, ¼ cup sugar, ½ teaspoon cinnamon, ½ teaspoon allspice; mix well, bake in 1 crust; when done cover with whites of 2 eggs and 1 tablespoon sugar.
--MRS. GAIL H. STARK.

RHUBARB PIE

Rhubarb chopped fine; yolk of 1 egg; 1 teaspoon flour; butter size of walnut; 1cup sugar; bake with 1 crust; cover with meringue of white of egg and sugar; brown in oven.
--MRS. E. R. GEOPFERT

STRAWBERRY PIE

Bake a rich pie crust; fill with strawberries rolled in sugar; over top spread beaten whites of 2 eggs; mixed with 2 tablespoons sugar; put in oven and brown. Whipped cream may be used instead of meringue.
--MOLLIE E. LEE

SYRUP PIE

Five eggs, 2 cups syrup, 1 cup sugar, 4 tablespoons flour, 1 tablespoon butter, 2tablespoons vanilla; mix sugar and flour together first, then mix all and bake in two crusts.
--MRS. PIUS VOELKER.

GREEN TOMATO PIE

Six medium-sized green tomatoes sliced thin; ½ cup sugar; 1 teaspoon vinegar; just enough cinnamon to season well. Bake with two crusts.
-- MARY WILLIAMS

VINEGAR PIE

1 cup water; 1 cup sugar; 1 tablespoon flour: 1 teaspoon butter; 1 egg; egg; 1 tablespoon vinegar. Boil till it thickens and bake in 1 crust.

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XVI FROZEN DISHES

ICE CREAM

6 cups sweet milk; 3 cups sugar; 3 tablespoons flour; 2 eggs; 1 teaspoon lemon; 1teaspoon vanilla. Mix eggs and flour with a little milk. Add the rest of the above and boil until it becomes thick. Cool and add enough milk to make one gallon.
--MRS. G. STEINMETZ

CARAMEL ICE CREAM

1½ quarts milk; 1 quart cream; 1 pint brown sugar; 4 tablespoons flour; 3eggs; vanilla to taste. Make a custard of the milk, eggs and flour. Melt the brown sugar in a skillet over a slow fire, stirring constantly. Beat with the custard while both are hot. This may be made the day before you make the ice cream. Add cream and vanilla and freeze. This makes one gallon.
--MRS. WM. KELLEY

EXCELLENT ICE CREAM

1 pint thick cream whipped; 1 pint milk; ½ package gelatin; 1 cup sugar. Dissolve gelatin in 2 tablespoons hot milk and add sugar. Mix well, flavor to taste, freeze.
MARY J. BURKE

RASPBERRY ICE CREAM

1 pint cream; 1 pint milk; 1 pint sugar; 1 pint fresh raspberries. Freeze milk, cream and sugar until thoroughly mixed. Add fruit and finish freezing. Pack well.
ESTHER LEE

STRAWBERRY ICE CREAM

Sprinkle 2 cups sugar over 2 quarts strawberries; mash; let stand until sugar is dissolved. Turn the berries into a large square of cheese-cloth over a bowl. Take up edges and squeeze all juice from berries. Then empty the seeds and pulp into pan and pour over them about one pint milk. Mix until the seeds and pulp are separated. Return to cheese cloth and squeeze until perfectly dry. Add to the pulpy juice, as much cream as desired. Add enough sugar to make very sweet. Freeze.
--MRS. W. H. WHITE

PARISIAN ICE CREAM

Mix well 12 eggs and 1½ pounds white sugar. Put through sieve; add 2 quarts fresh cream, cook in double boiler till thick, strain through fine sieve, flavor to taste. Cool and freeze. The slower the mixture is frozen the finer the cream will be.
--MRS. W. J. LAWLOR

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CUSTARD FOUNDATION FOR ICE CREAM.

Thicken 2 cups milk scalded In double boiler, with two tablespoonsful flour, blended in cold milk; add 1 cup sugar, 1/8 teaspoon salt; cook 5 minutes, add beaten yolks of 2, eggs, cook 1 minute longer; Cool, then add 3 cups cream and any flavor desired. Freeze. Flavors which may be added: 2 tablespoons vanilla, -sweetened and crushed fruit, - 2 squares chocolate and 1 tablespoon vanilla, chopped candied fruits and 1 tablespoon vanilla; dried and pounded macaroons, 1 tablespoon vanilla.
--MARY CAVANAGH.

FRUIT ICE

2 cups sugar; 3 cups water; 3 bananas; juice of three oranges and lemons; ¾ of a shredded pineapple, whites of three eggs. Make a thick syrup of the sugar and water. When cool add fruit juice. Put in freezer and when almost frozen add whites of 3 eggs well beaten. Let stand 2 or 3 hours after freezing.
--MRS. A E. MUL VIHILL.

PINEAPPLE ICE

1 quart shredded pineapple, 3 cups sugar, 1 quart water, juice of 2 lemons, 2tablespoons gelatin, Whites of 2 eggs. Boil sugar and water together 10 minutes; add melted gelatin, let cool; add lemon juice and pineapple; freeze `til like mush; add eggs and finish freezing.
--MARIE TRANT

PINEAPPLE ICE

1 pint grated or chopped pineapple, whites of 2 eggs, 1 pint sugar, 3 cups water. Boil water and sugar 10 minutes, cool, add pineapple, freeze. When frozen to a mush, add the beaten whites and finish freezing. Juice and grated rinds of 1 or 2lemons may be added before freezing.
--MARY CAVANAGH.

PINEAPPLE ICE

1 can grated pineapple, 2 oranges, 1 lemon, 4 cups sugar, 3 quarts water, whites of 3 eggs. Boil water and sugar 15 mInutes, add pineapple, the strained juice of oranges and lemon; set aside to cool; pour into freezer and add the whites of eggs not beaten. Allow space of 3 inches at top of freezer.
--MARY MONTAGUE

PINEAPPLE SNOW

One medium pineapple grated and sweetened very sweet; 2 quarts water, 1 quart of sweeten cream, juice of 4 lemons. Put water, lemon juice and pineapple in freezer and when partly frozen, add the cream and

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freeze until very stiff. Makes 1 gallon when frozen.
--MRS. H. O. BRUCKMILLER, Lawrence, Kans.

ORANGE VELVET

One pint cream, 1 pint of milk, 1 pint sugar, juice of 2 oranges, juice of 2 lemons; mix and freeze.
--NELL BURKE.

APRICOT SHERBET

1 can apricots, 3 cups sugar, juice of 3 lemons, whites of 3 eggs, 1 pint sweet cream put in when partly frozen, water to make 1 gallon.
--MRS. W. C. GLENN.

FROZEN PEACHES

Take 6 peaches, cut fine and press through a colander; add a pint of water, 2cups sugar, a little lemon juice and beaten whites of 3 eggs, then freeze.
-SARAH QUINLAN

GINGER SHERBET

1 pint sugar, 1 quart water, 4 tablespoons gelatin, 1 oz. candied ginger, juice of 4 lemons and 2½ oranges; when mixture is partly frozen add 1 pint cream and freeze.
--MRS. W. J. FROST.

LEMON SHERBET

1 cup sugar, 1 lemon, 1 pint milk; partly freeze the milk and sugar; add strained juice of the lemon and freeze stiff. Makes 1 quart. If desired a can of pineapple may be added with lemon juice.
--AMELIA MATTHIAS.

TUTTI FRUTTI

2 cups milk, 2½ cups thin cream, ¾ cup sugar, 1¾ cups fruit cut in pieces, yolks of 5 eggs, 1¾ tablespoons vanilla, 1-3 teaspoon salt. Make a custard of milk, eggs and sugar, strain and cool; add the cream and flavoring, then freeze to the consistency of mush; add the fruit and continue freezing. Mold pack in ice and salt and let stand 2 hours. Candied cherries, pineapple, figs, raisins and citron may be used.
--MRS. ARTHUR HAYNES

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XVII CANDIES

BUTTERSCOTCH

Cook 2 cups sugar, ½ cup water, ½ cup vinegar, 1/8 teaspoon salt, butter size of an egg. Do not add butter and salt until candy is nearly done. Boil without stirring until it forms hard ball when tried in cold water. Pour out on buttered plate.
--FRANCES HAYNES.

BUTTER SCOTCH

1 cup sugar, 1 cup molasses, ½ cup butter, boil until it hardens in cold water, then pour in greased pans.
--ESTHER WOLFE.

CREAM CANDY

1 cup sweet milk, 2 cups granulated sugar; as much cream tartar as you can hold on point of knife. Do not stir while cooking. Boil thirty minutes remove from fire and beat; - add nuts, roll out and slice. --MRS. JOHN INGENTHRONE

CHOCOLATE CREAM CANDY

Take 2 cups granulated sugar, ½ cup sweet cream and boll them together just 5minutes from the time it begins to boil. Remove from the stove, add 1 teaspoon vanilla and stir constantly until cool enough to handle. Roll into little balls and lay on buttered papers to cool. Put ¼ cake of chocolate in a bowl, set bowl in hot water to melt. Do not add water. When the chocolate is melted, roll the balls in melted chocolate with with a fork and replace on buttered paper.
--CECIL KILLINGER

CHOCOLATE FUDGE

2 squares chocolate, 1 cup white sugar, 1 cup brown sugar, ½ cup of cream, ¼ , cup butter, ¼ cup corn syrup, 1 cup chopped nuts; boil 7 ½ minutes; flavor with vanilla.
--MRS. S. F. BARNES.

CREAM CHOCOLATE CARAMELS

½ pint sugar, ½ pint thick cream, ½ pint molasses, 1 generous tablespoon butter, 4 ounces of chocolate. Mix ingredients together and place on stove to boil slowly. It requires nearly an hour of slow boiling to make caramels get hard. Stir frequently while boiling. Cook until a few drops will harden if dropped in cold water, then pour into a well-buttered pan having mixture about 3inches deep. When nearly cold mark into squares. Caramels must be put in a cold place to harden.
--MRS. J. F. WELTER.

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DIVINITY

1 cups sugar, scant ½ cup Karo syrup, scant cup water, let this boil until inclined to harden in cold water. Have 2 whItes of eggs beaten stiff, pour syrup over beaten whites while hot. Beat together and when getting hard add 1 cup nutmeats.
-- BERNICE RUTHERFORD, Lawrence, Kansas

DIVINITY FUDGE

2 2-3 cup sugar, 2-3 cup syrup, 2-3 cup water. Combine mixture and stir until it begins to boil but be very careful not to stir it after that time. Boil until it crackles in water; when done pour gradually Into stiffly beaten whites of 2 eggs; continue to stir until it gets thick enough to drop from 2 spoons, then add nuts or raisins if desired; drop from 2 spoons, one holding the mixture the other to push it off. Place on greased paper or plates.
--MRS. SOPHIA O'ROKE.

FONDANT

Use cream of tartar to keep candy from crystallizing 1 cup sugar, ½ cup water, 1-6 teaspoon cream tartar; cook to soft ball stage; pour on plate has been scalded with ice; when nearly cool stir until creamy; then work with hands until smooth and velvety. Dip in chocolate or make mints. To make mints: Melt it by putting into dish set in hot water and let the water boil until candy is melted; then add a few drops of essence of peppermint Drop from spoon the size of mint wanted.
--MARIE SAYLER

COOKED FONDANT

2 cups sugar and 1 cup water stirred together with a wooden spoon until the sugar is dissolved and not a minute longer. Boil until it forms a soft. ball in cold water; as it boils keep the sugar crystals wiped off the side of the saucepan with a wet cloth. Pour on a platter, let cool until you can bear your hand in it, then beat and work it with the hands until like dough; flavor to taste and use for chocolate creams, stuffed dates, or with nuts.
-- NINA STINES

NUT CREAMS

3 cups granulated sugar, 2 lumps butter size of a walnut, enough cream to make it the consistency of starch. Stir this constantly and let boil a short time; when it forms a hard ball when dropped in water, remove from stove, stir in ½ teaspoon vanilla and nut meats; beat until stiff; put in buttered pan to harden; then cut in squares.
--MRS. WM. KELLY.

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NUT KISSES

Beat the whites of 4 eggs with a pinch of salt to a stiff froth, add 1 cup sugar, 1 cup broken nut meats. 1 cup shredded cocoanut, 3 cups of corn flakes, and 1teaspoon vanilla. Drop on buttered tins and bake a delicate brown.
--MRS. E. T. SAYLER.

NUT NOUGAT

Boil 1 cup light brown sugar, 1 cup white sugar, ½ cup cream, 1 tablespoon butter: add flavoring and butter when about done; add nuts and candied cherries when about hard.
--MRS. J. M. WARD

PEANUT BRITTLE

3 cups granulated sugar, 1 scant cup boiling water, and ½ teaspoon soda melted slowly. Cook gently without stirring until a little , dropped in water hardens quickly; add 1 cup roasted and shelled peanuts with as little use of spoon aspossible. Turn the mixture into buttered pans and cut while hot. The brittleness of this candy depends much upon the scant use of the spoon.
--MRS. I. S. McCALL.

STUFFED DATES

Cut dates entire length, remove stone and fill cavity with English walnuts, blanched almonds or fondant; shape and roll in sugar.
--MRS. WM. QUINLAN.

SEA FOAM CANDY

Put 2 cups light brown sugar and 1 cup of water In a sauce pan over fire; boil until a little dropped in water will form a hard ball; then pour it slowly over the beaten white of an egg. Flavor with 1 teaspoon of lemon or vanilla and beat until quite stiff with an egg beater. Then with a teaspoon drop on buttered plate in lumps. This candy improves with keeping a day or two.
--ALTA WORTHINGTON.

TAFFY

3 cups sugar, 2-3 teaspoon cream of tartar stirred into dry sugar, ½ cup of water and lump of butter size of walnut. Put over fire. stirring it frequently until the sugar dissolves and begins to boil; then boil without stirring until it spins a thread; add 2 teaspoons flavoring, pour on buttered plates; when cool, pull until white and brittle, then crack into pieces and put on oily paper.
--MRS. E. G. JENKINS.

WALNUT TAFFY

2 cups sugar, ½ cup water, 1-3 cup vinegar, ½ cup walnut meats, boil without stirring until hardens in cold water. Pour on buttered tins.

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Fold in nut meats before beginning to pull. Pull and cut in pieces with scissors. put on oiled paper.
--MRS. JAMES WORTHINGTON.

VELVET MOLASSES CANDY

Put 1½ pounds sugar, ½ pint molasses, ½ pint water, ¼ cup vinegar in agate kettle. When boiling add ½ teaspoon cream tartar; boil until it crisps in cold water: stir when almost done, add ¼ teaspoon soda. Cool on buttered pan and pull.
--ESTHER WOLFE

WHITE SYRUP CANDY

2 cups sugar, 1 cup syrup, 3 tablespoons vinegar, butter size of an egg. Let boil until it breaks when tried in cold water; add 1 cup water. ¼ teaspoon soda, flavor to taste.
--MRS. G. STEINMETZ.

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XVIII PRESERVES AND JELLIES

APPLE JELLY

Select rather tart apples. Slice without paring; put in kettle and cover with water; cook until done. Strain through jelly-bag to every 2 pint of juice allow 1pound sugar and juice of ½ lemon.
--MRS. M. W. SHORTALL.

APPLE BUTTER

4 qts. of cider boiled down to 2 qts. To this add 4 qts. apples peeled and cut in small pieces; when 2-3 done add 1 pound sugar or honey, teaspoon of cinnamon, allspice and cloves. Boil till thick. Seal.

SUN PRESERVED CHERRIES

For each pound of fruit allow 1 pound sugar. Place on stove and after sugar is dissolved let boil from 5 to 7 minutes then place the fruit in shallow trays or platters. Cover with glass and set out in hot sun until syrup is proper consistency.
--MRS. W. C. GLENN

CRABAPPLE AND PINEAPPLE JELLY

1 peck crabapples; 2 pineapples; cook and strain fruit; add equal parts sugar and fruit juice. Make same as other jelly.
--M. B.

CRANBERRY JELLY

Wash and pick over berries, put in saucepan with ¼ cup water, cook 15 or 20mInutes. Put through sieve; add 3 cups juice to 2 cups sugar. Boil 5 minutes.
--CELIA MULVIHILL

GOOSEBERRY JAM

Pick berries as they begin to turn, stem; wash and weigh 4 pounds berries; add ½ cup water, boil till soft, and add 4 pounds sugar; boil until clear. If berries are picked at right stage, jam will be amber color, and much nicer than if fruit is preserved when ripe.
--SARAH QUINLAN.

ORANGE MARMALADE

1 dozen oranges and 2 lemons cut in very small pieces. Cover with 3 quarts of water and let stand 24 hours. Allow 1 pound sugar to each quart of fruit and boil until tender.
--MRS. JOHN INGENTHRONE

PEACH BUTTER

Peel and mash peaches, cook without water; add ½ as much sugar, syrup or honey and cook till thick and seal.

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PEAR CONSERVE

6 pounds pears, peeled and ground; 4 pound sugar; large can pineapple, 1 lb. raisins chopped; 1 lb. nuts, chopped; 1 orange; ½ lemon rind and all ground. Cook together for 30 minutes, adding nuts five minutes before removing.
--MRS. A. F. DeBACKER.

HONEYED PEARS

1 quart pineapple; 2 cans ground pears; 4 pints sugar. Grind pears through food chopper; add sugar; let stand over night; in morning add pineapple and boil 2 hours.
--MRS. JOHN HACKETT

PINEAPPLE JELLY

Pare and grate fruit; to each pound of fruit add 1 pound sugar, stir until dissolved. Cook as other jelly until firm.
--MRS. WM. KELLY

PLUM BUTTER

Cover plums with cold water, let come to boil until cooked. Take as many stewed apples as plums. Put through colander and allow 1 cup sugar to each pint of mixture. Cook slowly until desired thickness. seal while hot.

PLUM CONSERVE

4 lbs blue plums chopped; 3 lbs. sugar; 1 lb. nuts chopped; 1 lb. raisins; 2 oranges and ½ lemon ground. Cook all together till thick; adding nuts 5 minutes before removing from fire. Grapes may be used instead of plums.
--MRS. DeBACKER

QUINCE HONEY

Pare and grate 6 quinces. To 1 pt. boiling water add 6 pounds sugar. Stir over fire until sugar is dissolved; add fruit and cook about 45 minutes.
--MRS. J. E. HERRON, Pittsburg, Kansas

PRESERVED RHUBARB

4 lb. rhubarb peeled and cut in inch pieces; 3 lbs. white sugar; 1 lb. figs chopped fine. Boil all until thick. Do not use any water.
--MRS. ALBERT INGENTHRONE

RHUBARB JAM

1 gallon sliced rhubarb 2 oranges; 1 can pineapple; equal parts sugar and rhubarb. Cook about 1 hour.
--MRS. W. C. GLENN

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RASPBERRY JAM

Cover berries with water, let cook until berries are well done. Drain over night; measure juice and put scant half amount of sugar as you have juice, for raspberry is not tart. Boil juice for about 10 minutes; add sugar. Boil till it congeals.
ESTHER LEE

RASPBERRY SYRUP

Wash and drain 2 qts. berries; sprinkle with 1 qt. sugar; cover and let stand overnight. Then bring slowly to boiling point cook 20 minutes. Press through double cheesecloth and bring to boiling point again. Fill jars and seal.
--MRS. J. E. HERRON, Pittsburg, Kansas

STRAWBERRY AND PINEAPPLE PRESERVES

Cook 2 cups shredded pineapple in 2 cups water, about 20 minutes; add 5 lbs. sugar and bring to boiling point. Then add 3 quarts strawberries and cook 20 minutes.

STRAWBERRY PRESERVES

Wash fruit, put in colander and pour boiling water over; to 1 quart of fruit add1 quart of sugar and 1 level teaspoon corn starch. Place on stove let come to a good boil; add 1 pint more sugar to whole amount. Let come just to a good boil again. Pour in crock and stir gently 5 or 6 times a day for four days; keeping covered with thin cloth. Put up cold in glass jars and seal.
--MRS. STEVE BURKE.

STRAWBERRY JELLY

To each quart of berries add 2 cups sugar, let stand over night. Cook until berries look clear. Skim out berries and boil juice until thick enough to jell.
--MRS. BENJ. KILMER

TOMATO PRESERVES

Scald and peel small yellow tomatoes and add their weight in sugar, let stand over night. In the morning pour off juice and boil until thick; add tomatoes and boil until transparent; add a thinly sliced lemon to each pound of tomatoes.
--MRS. JOHN INGENTHRONE

HOW TO PRESERVE A HUSBAND

First be careful in your selection, do not choose too young, and take only such as have been reared in a good moral atmosphere. When once selected and decided upon let that part remain for ever settled and give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle while others are getting them continually in hot water this only makes them sour, hard and some times bitter. Even poor

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varieties may be made sweet, tender, and good by garnishing with patience well sweetened with smiles flavored with kisses to taste. Then wrap them in a mantle of charity keep warm by a steady fire of domestic devotion. Serve with peaches and cream; when thus prepared they will keep for years.

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XIX PICKLES AND RELISHES

PICKLES

Put fresh cucumbers In a warm brine and let stand 24 hours. Dry them with a towel and put in stone jar. Put in a layer of cucumbers, then a layer of horseradish cut lengthwise and a few grape or bay leaves. Take vinegar enough to cover pickles; season with brown sugar and mixed spices to taste. Heat to boiling point. Skim and pour over pickles. Repeat heating vinegar 3 mornIngs. Cover with grape leaves and tie up for use. Pickles put up in this
way will keep all winter. --MRS. ARTHUR MICHAEL.

PICKLES

1 cup salt; 1 cup ground mustard, to 1 gal. vinegar. Sugar to taste. Pack small cucumbers in crock after washing well; mix cold vinegar and ingredients and pour over pickles.
MRS. J. E. HERRON, Pittsburg, Penn.

DILL PICKLES

Take small or medium sized cucumbers; wash clean. Into an earthen jar put a layer of bay leaves, grape leaves and dill, then a layer of cucumbers Follow with leaves again; sprinkle with a little salt the layers of leaves and cucumbers. When the jar is filled, the top being leaves, dill and salt, fill with cold water. Leave space enough for inverted plate to be about 1 inch under water. In about a week a scum will rise which should be skimmed off and cloth washed frequently.
--MARY J. BURKE

PICCALILLI

1 gal. green tomatoes sliced, 6 onions sliced, 1 pint sugar, 1 qt. vinegar: 1tablespoon salt; 2 tablespoons of mixed spices. Mix together and cook till tender. Put in fruit jars and seal.
--MRS. JOHN INGENTHRONE

SPICED APPLES

8 pounds apples pared and quartered; 4 pounds sugar; 1 quart vinegar; I oz. cinnamon; ½ oz. cloves. Boil the vinegar, sugar and spices together. Put in the apples while boiling. Let them remain until tender, about 20 minutes. Then put the apples in a jar. Boil down the syrup until thick and pour over them.
--MRS. M. L. HART

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BALTIMORE PICKLE

2 qts. ripe tomatoes; 2 qts. green tomatoes; 1 large head cabbage; 12 large onions; 3 red peppers. Chop salt and. drain overnight; 2 cups vinegar, 5 cups sugar; ½ cup mustard seed; ½ cup horseradish. Mix all together and boil ½ hour.
--JULIA QUINLAN

BEET PICKLES

1 quart chopped beets; 1 qt. chopped cabbage; ½ cup grated horseradish; ½ cup sugar; ¾ teaspoon salt; 1½ cup diluted vinegar; mix let come to boil and seal.
--MRS. ALBERT INGENTHRONE

SWEET SPICED BEET PICKLE

Cook beets tender; peel and fill jar while hot. Have vinegar ready boiling hot to pour over and seal at once. 1 cup spiced vinegar, ½ cup water, ½ cup sugar, 1tablespoon mixed pickling spices, 1 teaspoon white mustard seed and a few extra pieces stick cinnamon.
--MRS. E. G. JENKINS

PICKLED BEETS

12 beets; 1 cup sugar; 1 cup vinegar; 1 cup red beet water; ½ teaspoon celery seed; ½ teaspoon ground cloves; ½ teaspoon stick cinnamon, a little salt. Cook beets until done. Make a sugar syrup of sugar, vinegar, and beet water and salt. Tie spices In a bag and boil in syrup a few minutes. Pour hot over beets in jar. Do not have beets cold.
MRS. J. E. HERRON, Pittsburg, Penn.

BEET AND CABBAGE PICKLE

2 quarts boiled beets chopped fine; 2 quarts cabbage; 1 pint grated horseradish, 1 pint sugar; 1 teaspoon black pepper; ½ teaspoon cayenne, but mix, put in jars, cover with hot vinegar and seal.
--MARY KELLY

CARROT PICKLES

Scrape and boil until they can be pierced with fork, but not soft enough to fall to pieces. Fix good cider vinegar as for cucumber pickles Pour over carrots hot; let stand 24 hours and they are ready for use.
--MRS. A. INGENTHRONE

CORN SALAD

3 doz. bars corn; ¼ doz. red peppers; ¼ doz. green peppers; 1 cup salt; 3pints vinegar; 1½ pints sugar; 1 large head cabbage; 2 tablespoons tumeric powder. Remove seeds from peppers; chop cabbage and peppers fine; mix and boil an hour. Seal In glass jars.
--MRS. L. B. SMITH

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CHERRY OLIVES

Pack a jar full of large firm ripe cherries, stemmed, but not seeded and with the skins unbroken. Over them pour a brine made of cup salt: 1 pint vinegar, and 1quart of soft water. Seal without cooking, the vinegar will cause the cherries to lose their color entirely. When they are eaten the brine remaining in jar will be found to have a fine cherry flavor and to be remarkably good in making boiled salad dressing.
--MARY QUANEY

CHILI SAUCE

2 doz. tomatoes; 3 green peppers; 3 onions; cup sugar; 2 tablespoons salt; 1tablespoon each cloves, nutmeg, ginger and allspice; 1 qt. vinegar.
--MRS. GAIL H. STARK

CHILI SAUCE

12 ripe tomatoes; 2 red peppers; 3 onions; 2 tablespoons salt; 1 tablespoon cinnamon; 1 cup sugar; 3 cups vinegar. Grind in food chopper. Cook 15 minutes
--MRS. JAMES E. SHORTALL

CHOW CHOW

2 gal, chopped cabbage; 3 pt. chopped onions; 1 gal. chopped green tomatoes; 3pts. vinegar; 3 pts. sugar; 1-3 pt. salt; 3 tablespoons mixed spices; ½ teaspoon red pepper; 1 tablespoon mustard seed; 1 tablespoon whole cloves. Mix well and let boil ½ hour and seal.
--MRS. EMERY RHOBERTSON

CORN SALAD

15 ears corn; 2 heads cabbage; 8 onions; 2 cups sugar; ½ cup salt; 2 red peppers; 1 teaspoon black pepper; 1 scant gal, vinegar; 5 cents worth each mustard and celery seed, Cook 20 minutes seal while hot.
--CORNELIA PLOUGHE

CUCUMBER PICKLES

Soak in brine made of 1 cup salt to 2 quart water for a day and night. Remove from brine, rinse in cold water and drain. Cover with vinegar add 1 tablespoon brown sugar, some stick cinnamon and cloves to every quart vinegar used. Bring to a boil and pack in jar. For sweet pickles use 1 cup of sugar to 1 quart of vinegar.
--MRS. D. M. BERGIN

COLD CUCUMBER PICKLE

1 gal. vinegar; 1 cup salt; 1 cup sugar; 1 cup ground mustard. Select firm fresh cucumbers; put in jars and pour liquid over. Seal at once with-

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out boiling. This preparation may be kept on hand a long time. Cinnamon bark and a few cloves may be added.
--MARY KELLY

OLIVE CUCUMBER PICKLES

100 cucumbers sliced (medium size); 3 pints silver skin onions; 2 oz. ground black pepper; 1 oz. celery seed; 3 oz. white mustard seed; 1 pint olive oil. Put2 small cups salt on the onions and cucumbers after slicing them. Let stand 3hours, then press out all of the water; mix with spices and fill your jars, allowing 1 tablespoon of sugar to a quart of pickles. Cover with cold vinegar and seal.
--MRS. W A. OLIVER

MUSTARD PICKLES

1 gal. chopped cabbage; ½ gal. chopped green tomatoes; 1 quart lima beans; 1qt. small onions; 6 carrots cut fine; ½ peck string beans; 75 small pickles 1or 2 inches long; 1 doz. little sweet peppers; 2 quarts of large cucumbers cut fine; 1¼ lb. ground mustard; 1½ lbs. brown sugar; 1 head cauliflower cut fine. Cook beans and carrots until tender. Put vinegar in a pan that will holdall. When it boils put in all but the mustard; mix mustard with cold vinegar until smooth. When all boils pour in mustard and stir until it thickens. Seal in glass jars.
--MRS. F. S. CURD

SPICED PICKLED ONIONS

Cover onions with boiling salted water, let stand 24 hours. Pour off and repeat once. To each quart of vinegar add 1½ cups sugar; 1 teaspoon each of salt, pepper, cloves and cinnamon and allspice, (tie spice in cloth). When vinegar and onions are boiling put in glass jars and seal.
--MRS. M. B. HACKETT

PICKLED PEACHES

For 4 pounds fruit allow 1 pint vinegar, 2 pounds brown sugar, 1 teaspoon cloves, allspice, and cinnamon. Tie spices in thin, muslin bag, boil 10 minutes with sugar and vinegar; add fruit; cook till tender. Remove fruit to jars. Boil syrup down ½ then pour over fruit in jars and seal.
--MRS. THOS. LEE

PICKLED PEACHES

Pare cling peaches; to 1 gallon peaches add 6 cups sugar, let stand over night. Pour off liquid in pan; add 3 cups vinegar, (if vinegar is too strong, dilute). Put on stove, boil a few minutes; add peaches and boil until tender then seal.
--MRS. JAS. PLUMMER

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PEPPER RELISH

6 red peppers; 6 onions; 6 mangoes. Grind in food. chopper, cover with boiling water, let stand 5 mInutes. Drain, add 1 cup sugar; 2 tablespoons salt, ½ cup vinegar. Simmer slowly 20 minutes. Seal.
--MRS. JAMES E. SHORTALL

PEPPER RELISH

1 dozen green peppers; 1 qt. cabbage; 1 qt. onions; grind and add 1 qt. vInegar; 1 lb. brown sugar; 1 teaspoon mustard; 1 teaspoon salt; 1 teaspoon celery seed; 1teaspoon mustard seed; mix all together and let come to boil and seal.
--KATE SHORTELL

SWEET RELISH

6 green tomatoes; 4 onIons; 2 green peppers. Grind and add 2 tablespoons salt; let stand two hours; drain; add 12 chopped apples; 1 box raisins; 1 cup brown sugar; 1 cup white sugar; 2 tablespoon mustard-seed; 1 tablespoon salt; 2tablespoons celery seed; 1 pint vinegar; 1 pint water. Cook until apples are clear. Excellent.
--C. J. BLISS

SALTED CORN

Blanch corn 6 minutes; when cool cut off cob and to every 7 cups corn add 1 cup salt, mix; put in glass jars and seal. Freshen by putting in cold water.
--MRS. E. F. KEEFE, Lawrence, Kansas

TOMATO RELISH

1 peck ground tomatoes; 3 cups sugar; 3 cups ground onions; 1 cup salt; 1 cup mustard seed; 1 teaspoon nutmeg; 1 teaspoon red pepper; 1 teaspoon cloves; 1teaspoon cinnamon; 1 quart vinegar. Chop tomatoes; add salt and let stand a few hours; add other ingredients; stir well and seal cold.
--MRS. JOHN HACKETT

GREEN TOMATO PICKLES

Chop 1 peck green tomatoes; 1 doz. onions; add ½ pint salt, let stand 24 hours; drain; add ¼ pound mustard seed; 3 tablespoons olive oil, 1 oz. allspice; cloves, mustard and ginger; 2 teaspoons celery seed; ¼ pound brown sugar. Cover with vinegar; boil 2 hours.
--MRS. A. H. PASHMAN

SPANISH PICKLE

1 peck green tomatoes; 4 heads cabbage; 1 dozen onions; 1 dozen cucumbers; 1 doz. sweet peppers; 5 tablespoons white mustard seed; 3 tablespoons celery seed; 4tablespoons ground mustard; 1 oz. tumeric;

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2½ pounds brown sugar. Chop tomatoes, cabbage, onions and peppers and sprinkle with salt. Let simmer 40 minutes.
--H QUINLAN

SAUER KRAUT

To 10 gallons of chopped cabbage, add 1 coffee cup of salt. Stamp cabbage and salt in layers in jar until it makes its own pickle. When jar is full put weight on to keep cabbage under brine; let ferment and in. or three weeks it is ready for use.
--M. B. HACKETT

TO CAN KRAUT

Cook kraut in its own juice or pickle; let come to a boil; cook for a few minutes. Pack in glass jars; cover with its own juice and seal while hot.
--M. B. HACKETT

TOMATO CATSUP

1 gallon strained tomatoes; 4 tablespoons salt; 3 tablespoons black pepper 3 tablespoons mustard; tablespoon cloves; tablespoon " allspice 1 tablespoon red pepper; 3 garlic; 1 pint vinegar. Boil until required thickness. Put garlic and spices in cloth to prevent catsup from being dark. Bottle and seal.
--JOHN HACKETT

TOMATO CATSUP

1 gallon tomato, put through colander; 1 cup sugar; 1 cup vinegar; 1 onion; 1 tablespoon salt; 1 teaspoon cloves; 1 teaspoon ginger nutmeg and allspice; 2 peppers. Boil to desired thickness.
--OLIVER JUDY

TRIANGULAR PICKLE

6 sweet red peppers; 6 green sweet peppers; 6 onions. Remove seed from peppers; chop fine the onions and peppers. Pour boiling water over and let stand 20 minutes. Drain. Scald 1 cup sugar with vinegar to cover, add 1 tablespoon salt; pour over peppers and onions. Ready to use soon as cool.
--G. M. KUNKEL

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XX BEVERAGES

COFFEE

Allow 1 heaping tablespoonful of coffee for each cup wanted and 1 extra for coffee pot; use white of 1 egg mixed into coffee, add ½ cup of cold water, stir well, then pour over this 2 cups boiling water. Let it come to a boil, add boiling water to make desired quantity of coffee. This is sufficient for 5 or 6 persons.
--KATE MONTAGUE

TEA

Scald teapot and use 1 teaspoon tea for each person; pour on boiling water, allow to steep a few minutes, but do not boil.

CHOCOLATE

4 cups milk or 2 cups water and 2 cups milk; 2 oz. chocolate, 1-3 cup sugar, ¼ cup hot water; grate chocolate, place in upper part of double boiler; add the sugar and ¼ cup hot water; allow chocolate to melt and cook with sugar till a smooth paste is formed; add milk to this; stirring constantly with wooden spoon; beat with egg-beater and allow to cook 20 minutes.
--ELIZABETH A. LEE

LEMONADE

Juice of 3 lemons, 1 orange, 2 cups sugar, 3 pints water; crushed ice to chill.
--MRS. JENKINS.

FRUIT PUNCH

Squeeze juice from 3 oranges and 3 lemons; add 1 qt. grape, cherry or berry juice, 1 pint cold tea; sweeten to taste; serve with crushed ice.
--MRS. E. G. JENKINS.

FRUIT PUNCH

Juice of 6 oranges and 6 lemons, 1 pint wild grape juice, 1 pint sugar, 1 gallon water.
--ESTHER E. LEE

FRUIT PUNCH

3 doz. lemons, 1 doz. oranges, 4 lbs. sugar, 1 can grated pineapple and juice of 1 quart can of blackberries or raspberries; add maraschino cherries. Will make 5 gallons of punch. Add water.
--KATHRYN MULVIHILL.

GRAPE JUICE

Put grapes in a preserving kettle and cook until done, then pour in-

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to coarse jelly bag to drain. Do not press or squeeze, or the juice will be cloudy. Measure juice and to each quart allow ¼ pound granulated sugar or less. Reheat juice to boiling point and cook steadily for half an hour, removing scum as it rises; add sugar which has been heated in the oven; cook 5 minutes, turn into hot sterilized bottles and seal air-tight while hot. Be sure corks are new. Soak first in cold water, so they can be pressed in tightly.
--MRS. M. W. SHORTELL

GRAPE BEVERAGE

Stem and squeeze well 2 lbs. ripe grapes in a coarse cloth; add to the juice 3 tablespoons loaf sugar; when this is dissolved add a cup of cold water; set on ice till cold; pour into pitcher over a piece of ice; add more sugar if desired.
--MRS. WM. KELLY.

ELDERBERRY WINE

To 1 gallon of berries add 1 gallon water; boil a few minutes, strain; to every gallon of juice add 3 pounds sugar; boil 20 minutes, put in keg, let ferment and bottle.
--MRS. G. STEINMETZ.

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XXI CANNING

BEEF.

Prepare meat by cleansing. Beef should be placed in oven and roasted until juice begins to ooze out. Then cut it into pieces which will fit in a jar. No liquid is placed in jar as meat itself has liquid enough. Place rubber and lid and screw lid as tightly as possible with thumb and little finger Cover jars with boiling water and boil 90 minutes. Remove and tighten lids.
--IVAH WELTER

CANNED CORN

Blanch on cob for 5 minutes. Dip in cold water 3 minutes; cut from cob, pack in sterilized jars, add ½ teaspoon salt and just cover with boiling water. Place rubber and screw lids on with thumb and finger; allow about 1 inch space in jar for corn to swell. Put in boiler and boil 3 hours, dip top of jars in wax, store in dry cool place.
--ELIZABETH A. LEE.

CANNED CORN

9 cups corn, 1 cup sugar, ½ cup salt; mix all together, let stand awhile to form juice, then boil 20 minutes and seal. When wanted to use soak over night in water to take out salt.
--PIUS VOELKER.

FRIED CHICKEN, USING COLD PACK STYLE.

Prepare chicken as for immediate use. Fry until 2-3 done, then pack. in jars which have been sterilized in boiling water 15 minutes. Then pour grease in which chicken was fried, over the packed chicken. Put lid and rubber in place, screwing lid as tight as possible with thumb and finger. Process in boiling water 90 minutes. Remove jars and tighten lids and store.
--IVAH WELTER.

CANNED PEAS

Blanch in boiling water 5 to 10 minutes. Dip quickly in cold water. Pack immediately in hot jars; add boiling water to fill jars; and 1 level teaspoon salt to jar. Put lid on, not too tight. Boil in hot water 3 hours.
--MRS. OLIVER JUDY.

CANNED PEAS

Pick and can while fresh; blanch 5 minutes; plunge in cold water; pack in jars; add 1 teaspoon sugar and salt to each quart. Place rubber and cap in position but do not tighten cap. Boil 3 hours in hot water bath. Remove from water and tighten lids.
--MRS. JAMES PLUMMER

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CANNED FRUIT.

After cherries are pitted, peaches peeled and halved, apples and pears peeled and cored, berries picked and washed, the process of canning is about the same for each. Put what fruit you think it takes to fill jar into a stew kettle and add sugar in proportion of 1 cup sugar to quart; add just a little water and put a lid over it and let heat. While it is heating, prepare another the same way and put back further from the fire. When the first fruit has just reached the boiling point, fill the jar and seal, leaving any little extra juice to start the next one. By this time the second kettle is brought over the fire and ready to seal, making the work as fast as one person can attend to it. By heating each can separately no fruit is overcooked. Tomatoes are canned the same way only adding a pinch of salt and letting boil for about a minute. Always use new jar rubbers for canned fruit.
--MRS. E. G. JENKINS.

CANNED HUCKLEBERRIES

Pick over and wash berries, add a pinch of salt; put in preserving kettle with a little water to keep the berries from burning; cook until soft, stirring often, and seal in sterilized jar.

CANNED STRAWBERRIES

To every ten pounds berries add 5 pounds sugar; let stand till juice is extracted. Boil 15 minutes, add 1 teaspoon cornstarch to each quart berries to retain color.
--MRS. D. M. BERGIN

CANNED STRAWBERRIES

To every quart of strawberries add 1 cup sugar and 1 teaspoon cornstarch dissolved in a little water; the cornstarch retains their color. Add water.
--MRS. V. A. DINNEN.

CANNED STRAWBERRIES

Hull, wash, drain and weigh berries. For each quart of berries allow 10 ounces sugar, ¾ cup water; cook water and sugar to thick syrup, cool slightly and pour over berries which have been packed in jars. Fill jars to overflowing, adjust rubbers and covers; place on rack in kettle of warm water; boil 10 minutes; tighten covers, let cool in kettle, store in a cool, dry place.
--MRS. J. E. HERRON, Pittsburg Pa.

CANNED TOMATOES

Scald tomatoes 1½ minutes, 'til skin loosens; cold dip; remove skin core and pack in hot jars; press down tight; add no water; 1 teaspoon salt to each quart. Put lids and rubber on but not too tight. Sterilize in hot water 22 mInutes. Water must boil and cover jars.

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XXII COOKING FOR INVALIDS

BROTHS

Beef, 1 pound cut in small pieces, ¾ quart cold water.
Mutton, 1 pound freed from all fats and skin; then cut in small pieces; 1 quart water.
Chicken, 2 pounds. 1 quart water;
Clean, disjoint, remove flesh from bones, cut in small pieces; pound the bones until well broken; put meat in saucepan, add cold water and bring to boiling point slowly; simmer 4 hours; strain into jar; put in ice box. When wanted for use, remove fat, add salt, using ¾ teaspoon to every cup broth; heat carefully but do not boil. To vary the flavor, a few pieces of celery parsley, 1 tablespoon of any grain, or ½ tablespoon of tapioca may be cooked with meat and water.
--MRS. C. J. BLISS

ARROW ROOT GRUEL

Add 1 teaspoon arrow root to ½ pint of boiling water; mix well, add ½ pint milk and boil together 2 or 3 minutes. Sweeten to taste; a little lemon juice or wine may be added.

BARLEY OR RICE WATER

Barley or rice flour ½ tablespoon; 1 cup boiling water, ¼ teaspoon salt: mix flour and salt to paste with a little cold water in top of double boiler; add boiling water, stirring all the time; boil 5 minutes, put over boiling water and cook 15 minutes longer, stirring frequently; strain. If desired it may be flavored with a little lemon juice, a few raisins, or a small piece of cinnamon may be boiled with it, These should he omitted if the water is to be used for patients suffering from intestinal disturbances.

BARLEY OR RICE WATER II

Barley 2 tablespoons, or rice, 3 tablespoons; 1 qt. boiling water; 1 teaspoon salt. Have water boiling, wash grain and add to water; boil the rice water 30 minutes, the barley water 1 hour; strain.

OATMEAL GRUEL

1-3 cup oatmeal, 1 pt. cold water; ¼ teaspoon salt; Roll and pound oatmeal on aboard with a rolling pin; when floury put in bowl and pour over it 1-3 pt. water; let it settle; when the water looks milky, strain it

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into saucepan. Repeat until the pint of water has been used. Boil the oatmeal water 30 minutes, stirring frequently. Season with salt to taste; If necessary dilute with hot milk or cream to desired consistency.

ORANGE ICE

Boil ¼ cup sugar and ½ cup water, 10 minutes; cool, add ¼ cup orange juice; freeze.
--MRS. C. J. BLISS, Trained Nurse.

BEEF TEA

Round steak 1 lb; cold water 1 pint; use a glass jar with close-fitting band and cover; cut meat in small pieces, discarding all the fat; put in jar with cold water; cover tightly; put jar on a trivet in saucepan of hot water at 140 degs. F. Keep at that temperature for 2 hours; pour off the liquid; cool; remove fat; season with salt; heat to 130 degs. F. Serve in: hot cup.

JUNKET

Plain milk ½ cup; rennet ½ teaspoon liquid rennet, or ¼ junket tablet; sugar ½ tablespoon; flavor, nutmeg or 1 teaspoon brandy.
For coffee junket use 7 tablespoons milk, ½ teaspoon liquid rennet, or ¼ junket tablet. 1 tablespoon sugar, 1 tablespoon strong coffee. Heat milk to 100 F. add sugar and flavor: add rennet; stir just enough to mix thoroughly; pour at once into serving dish let stand in warm place in front of range until jellied; put at once on ice. Serve cold. Where nutmeg is used it may be grated over junket at serving time.

CUSTARD

Beat an egg; 1 tablespoon sugar and small pinch salt till light, then add 1 cup milk; set cup in pan of water, bake 15 minutes or until firm.

BAVARIAN CREAM

1 teaspoon gelatin; 1 tablespoon cold water: hot custard ¼ cup; (made with ¼ c. milk and yolk of 1 egg); ½ tablespoon sugar; ¼ teaspoon vanilla, ¼ cup whipped cream. Soak gelatin 5 mInutes in cold water: add hot custard and sugar; stir till gelatin is dissolved; flavor; set in ice water to cool, stirring constantly; when beginning to stiffen, fold in whipped cream; pour into mold. When ready to serve, unmold and garnish with whipped cream.

EGGNOG

Beat the white of an egg to stiff dry froth; beat into this 1 tablespoon sugar; next beat in the yolk of the egg and 1 tablespoon brandy; add 1½ gills of sweet milk and a grating of nutmeg; pour into tumbler and serve at once. A tablespoon of rum or wine may be substituted for brandy.
--MRS. JOHN MONTAGUE, Trained Nurse.

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Following recipes recommended by Dr. C. J. BLISS.

ALBUMEN DRINK

Plain, 1 white of egg, cup water.
Milk, 1 white of egg, cup milk.
Fruit, 1 white of egg, juice of 1 lemon or 1 orange.
Put white of egg and the chosen liquid in glass jar with tight-fitting cap and rubber band; shake hard till well mixed; strain into glass; when fruit juice is used, sweeten to taste. The albumen water may be flavored with lemon juice and slightly sweetened.

SHIRRED EGG

Butter slightly an egg shirrer; break 1 egg into it; dust with salt and pepper; put in pan of hot water and cook in moderate oven till just coagulated; serve in shirrer.

WHITE SAUCE

The following white sauce is the foundation of milk soups: Butter, milk and flour, (the amount of each varies with the kind of soup. ) Melt the butter; when bubbling add the flour and cook together, stirring until thick and smooth; add milk and special ingredients and seasoning.

Cream of Asparagus: ½ cup milk, 1 tablespoon butter, 1 tablespoon flour 8 stalks asparagus; salt and pepper to taste.
Cream of Chicken: cup strong chicken broth, all fat removed; heat before adding to white sauce; salt and pepper to taste.
Cream of Corn ½ cup canned corn, chopped, heated 20 minutes in ½ cup water; strain; press out all juice possible and add to sauce.
Cream of Celery:tablespoon butter, ¾ tablespoon flour, 1 cup milk, 3 sticks celery cooked in milk for sauce 20 minutes in double boiler; season to taste.
--MRS. C. J BLISS

MUSTARD POULTICE

4 or 5 teaspoons flour to 1 of ground mustard, white of an egg; mix and put on an oiled paper as much as needed

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XXIII Miscellaneous

COUGH MEDICINE

Muriate of ammonia, 10c. chloroform, 1 ounce. To mix, use ½ teaspoon chloroform, 1½ teaspoon ammonia, 4 teaspoons sugar, ½ pint water.
--MRS. STEINMETZ

FLAXSEED POULTICE

½ cup ground flaxseed, 2 teaspoons olive oil; add enough boiling water to make a thick paste; cook a few minutes and beat thoroughly.

SPICE POULTICE

Powdered cloves, ginger, cinnamon, from 1 to 2 teaspoons; 1 tablespoon whiskey, enough to make a paste soft enough to spread on flannel.

MUSTARD PLASTER

White of 1 egg, 3 tablespoons flour, 1 tablespoon glycerine, 1 tablespoon mustard; mix well, put between thin muslin or linen. Mustard Poultice. 2 parts mustard, 4 parts ground flaxseed, hot water sufficient to make paste.

TO MAKE ROSE BEADS

Run the rose petals through a food grinder and place dish to catch juice. Pour the juice over the pulp and spread on iron baking pan; leave 24 hours, turning occasionally so that all the mass will be brought in contact with the iron, as this is what makes the heads jet black. Then run the pulp through the chopper again. Repeat the process nine times. By this time the mass has taken on the appearance of a coal black dough. At the end of the ninth day roll out. If the dough is too dry, moisten with water. Mold into desired shape and use a wire or hatpin to pierce. The beads may be left on wire or pin to harden.

One-third cup of dry oatmeal in buckwheat cakes takes away the raw taste and makes cakes flaky.

A dish of water put in oven when baking will prevent scorching.

Why does Easter not always come on same date? Because Easter is celebrated on the Sunday following the first 14th day of the moon after March 21. The day varies, therefore, according to the variation of the moon's phases. The earliest possible date is March 22, the latest, April 25.

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Wedding Anniversaries:

First year, cotton; 2d, paper; 3d, leather; 5th, wooden; 7th, woolen; 10th tin; 12th, linen; 15th, crystal; 20th, china; 25th, silver; 30th, pearl; 40th, ruby, 50th, golden. 75th, diamond.

Birthstones:

January, garnet; February, amethyst; March, bloodstone; April diamond May, emerald; June, agate; July, ruby; August, sardonyx; September sapphire; October, opal; November, topaz; Dec. , turquoise.

Senna Paste One-half pound raisins; ½ lb. figs, ½ lb. dates; 1 pint sorghum 2 ounces senna leaves. Grind in food-chopper, putting senna leaves through first; - mix with sorghum; put in a fruit jar and keep in a cool place This makes a splendid laxative and is easily given to children they will gladly take a piece and eat it any time.
-- MRS. E. G. JENKINS.

Roup Cure

Into 8 oz. olive oil put as much camphor as the oil will take up, then add 80 drops of carbolic acid. Put over nostrils and eyes of sick fowls also between wattles, at least 8 times a day. Isolate sick fowls.

Washing Fluid

Five pounds washing soda 1 gallon water; let boil 15 minutes, then add one can chloride lime; mix well and seal in jar. Use 1 teacup to a boiler of water.
--MRS. W. F. CORBETT, SBERIDAN, PENN.

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Helpful Hints.

A little boiling water added to an omelet as it thickens will prevent it being tough.
The white of a raw egg turned over a burn or scald is soothing and cooling. If quickly applied it will prevent inflammation besides relieving the stinging pain.
Rust on steel may be removed by covering with sweet oil, rubbing it well and letting it stand for 48 hours: then rub the steel with unslaked lime finely powdered till all the marks have disappeared.
Use a little ammonia in dishwater when washing glassware will make it sparkle like cut glass.
Pour milk added to the water with which oil cloth or linoleum is washed will make it luster like new.
To cut hard-boiled eggs In smooth slices, dip the knife in water.
To remove mildew: Rub the spot with yellow soap, wash and while wet rub powdered chalk into it and cover with chalk. Lay article on grass in sun, sprinkle with clear water. Repeat if necessary.
Much of the heavy cake and bread is the result of the oven door being slammed. Close as gently as possible.
To clean oil cloth, rub with sweet milk.
Equal parts of turpentine and ammonia will remove paint from clothing.
An empty baking powder can makes a good cutter for slaw or potatoes.
Honey is good for sore throat. also good for bee stings.
To remove grass stains, wet with lemon juice. sprinkle with salt and spread in sun.
For neuralgia nothing is better than a muslin bag filled with hot salt.
A little vinegar in the water will help make tender an old fowl when cooking.
A pinch of ginger will keep bread sweet.
To remove varnish from glass use Sal Soda.
A pinch of salt will make the white of an egg beaten quicker.
Salt thrown on soot which has fallen on the carpet will prevent stains.
Kerosene will remove fresh paint.
Mud stains on milk can generally be removed by rubbing with a piece of flannel.
Ink stain can be removed by dipping stain in hot tallow. then wash out tallow and ink will be removed.
Wall paper cleaner 1 quart flour, 1½ tablespoons powdered alum mixed dry add cold water, let cook ten minutes. work on board. add a

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little flour if necessary. It should be like rubber. Take small bits and rub over paper.
To clean ink stains from fingers, rub spots with a match, then wash in soap. Salt and vinegar will remove tea stains from china.
Salt placed under baking tins in oven will prevent contents from scorching.
For headache 2 or 3 slices of lemon in a cup of strong tea will cure a nervous headache.
A teaspoon full of lemon Juice in a small cup of black coffee will relieve a bilious headache.
A pinch of soda stirred Into milk that is to be boiled will prevent curdling.
If cake sticks to pan, set it on a wet cloth 5 minutes and cake can be removed.
To mend a crack on inside of range, use a filling made of equal parts of wood ashes and common salt moistened with water. This will prove hard and lasting.
To remove odors from ice box, cupboard or pantry, fill a dish with boiling water and drop in a piece of charcoal.
Milk will keep sweet longer in a shallow pan than in a pitcher.
A small quantity of green sage placed in pantry will keep out red ants. Ink stains may be removed by covering spots with borax and saturating with peroxide.
If juice from pies runs out in oven, salt sprinkled on juice will move the odor and smoke.
Heat oranges a few minutes in oven before peeling, then the white inner skin will come off with rind.
Add a tablespoon of ammonia to dishwater and it will not become greasy.
To cure a burn: Cut open and scrape a raw potato, bind on burn; repeat if burning sensation returns.

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THE WAY TO SET A TABLE

Cover table with white linen cloth. Center piece should be round. Bouquet should be low but as large around as you wish. Salt and pepper shaker between each 2 guests. Knife at right side of plate, fork and salad fork at left, dinner fork next to plate, salad fork outside; teaspoon beside knife at right, also soup spoon at outside of teaspoon. Dessert spoon or a fork can be placed in front of dinner plate or on dessert plate. Butter plate placed in front of fork. Butter knife placed on side of butter plate; The glass in front of knife. If salad is placed on table when set, it should be placed before dinner plate or can be served after dinner. If coffee is served with dinner it should be placed at right side of plate. Napkin should be placed at left side. Jelly and pickles can be placed on table. Serve from left side.

INFORMAL DINNERS

The only difference in formal and informal lies in the method of serving, but the menu need not be as elaborate in an informal as in a formal dinner.

The order of the course will be the same as in a formal dinner.

The soup is served from the pantry, or by the hostess, before whom the tureen is placed, after the removal of the oyster plates. The soup plates should not be placed before the hostess stacked up but should be brought from the side board, two or three at a time to be filled.

In removing the soup course, the tureen is taken out first.

The host serves the fish and carves the roast. Entrees, vegetables and sauces are placed on the side table and served to the left of each guest, The host or hostess may prepare the salad at the table. The dessert and the coffee are served by the hostess. The one dessert at a small dinner is generally an ice which is appropriate. It may be served with or without cake.

After the dessert is finished, the platter from which it was served by the hostess is removed, then the individual dishes are taken away.

This is the proper time to serve crackers and cheese and wafers.

Then coffee is served in tiny after dinner cups.

A finger bowl is placed before each guest, slightly to the left.

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INVITATION FOR FORMAL DINNER

Mr. and Mrs. _____________________ request the pleasure of _____________________ company at dinner on___________ evening at __________ o'clock 115 Delaware St.

ACCEPTANCE

14 Elm St.
Mr. and Mrs. ________________ accept with pleasure ____________________ invitation to dinner on evening ___________Jan. 25

REGRETS

Mr. and Mrs. _______________ regret that their departure from town prevents their acceptance of Mr. and Mrs. ___________________ kind invitation to dinner on ______________evening, Jan. 25 at ___________ o'clock.

Invitations must be sent out at. least two weeks before the selected date.

They should be answered at once. Invitations usually upon large square cards, but it is quite proper for the hostess to write her invitations upon white note paper.

If a dinner is given for a special guest the hostess may write at the bottom. : "In honor of Mr. and Mrs. _______"; or, "to Mr. and Mrs. ________"at the bottom. An even number of guests should be Invited; six, eight or twelve is best number to be present.

Courses That May be Served at Formal or Informal Dinners
--Kinds of Each
1. Soups--Tomato, beef bouillon, clam, lobster, turtle, oyster, etc.
2. Fish--Salmon, pickerel, etc.
3. Roast-- veal, lamb, chicken, goose, or turkey.
4. Entrees--Sweetbread, oyster patties, lamb croquettes, chicken croquettes, salmon toast, or creamed chicken.
5. Sherbets--Fruit, orange, peach, grape and cherry.
6. Vegetables--Egg plant, turnips, mushrooms, cabbage, cauliflower, asparagus, etc.

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7. Game--Partridge, rabbit, duck and squirrel.
8. Desserts--Plum pudding, short cake, baked bananas, apple balls. Cold:Strawberries, caramel custards, date souffles, etc.
Hot Sauce --banana, chocolate, fruit, orange and sherry.
Pudding Sauce--Whipped cream, hard and maple sauce.

COURSES OF FORMAL DINNER TO SERVE

At a formal dinner there should be at least 6 or S courses, as follows:
1st Oysters, or if out of season some other appetizer; 6 or 8 small oysters or clams should he served to a guest. Small plates are used and are filled with shaved ice and ¼ of a lemon placed in center of each plate. Wine is to be served if desired.
2nd Soup--If two soups are prepared, the waiter will ask guests which is preferred. The thin or clear soup is served with crackers toasted, and croutons with thick soup. Clear soup is best for formal dinners.
3rd Fish--Fried or boiled fish should be served with potatoes and cucumber salad. With broiled fish, or fish prepared in fancy style, cress, tomatoes or radishes may be served. A salad dressing should not be put directly on the hot fish plate, but should be put on a crisp lettuce leaf. Olives and salted almonds may he served with this course.
4th Entrees--Entrees are dainty dishes to be served between the principal courses, They include croquettes, patties, timbales, etc.
5th Roasts--Roasts are accompanied with vegetables. Roasts of sirloin of beef, mutton, lamb, veal or venison may he chosen, but roast poultry, as turkey, or goose are especially desirable.
6th Sherbets--Generally consist of a dainty frozen punch served in small glasses.
7th Game--If game is used as a course it should be served with a vegetable salad. However, a course of crackers and cheese or any fancy cheese dish may be substituted.
8th Dessert--Generally two desserts are prepared, the first to be served a hot or cold sweet dish, as pudding or souffle; this to be followed by a frozen dainty, ice cream or ices are generally used.
Black coffee is served last with several lumps of sugar placed at each place.
Also, cream mints may be served. Finger bowls should be passed. They are of dainty cut glass, holding a small quantity of water. They are brought in by the waiter upon a small dessert plate covered with a fine doiley.
Wines should be poured from the right immediately after course.
When serving. waiter should begin at right of host. If there are 2 waiters, one begins at right of host and one at right of hostess and pass to the left.
In removing dishes, waiter stands at right of guest, holds tray in left hand, removing dishes with right hand.
Ice Creams- Caramel, fruit, chocolate, vanilla, etc.
Pastry, plain paste, puff paste. Pies -- Cream, cherry, chocolate, banana , etc.

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TABLE ETIQUETTE

Make a point to be on time at family meals. Exactitude is the politeness of kings and of wellbred people.
If there are ladies in the party do not sit down before they are seated.
Do not tuck your napkin under your chin; put it across your lap.
Never cut your bread with a knife; bread is to be broken, not cut when once off the loaf.
Try your best to eat all vegetables, peas included, with fork.
Bring your spoon to your mouth sidewise, not point foreward.
Do not pour contents of cup in your saucer to cool. Be patient and drink from cup direct or with help of a spoon.
When eating meat, hold it down on plate with your fork while cutting it. Do not cut all your meat at one time, but cut as eaten.
As a guest, do not fold your napkin when you have finished. Place it loosely on the table.
Avoid reaching your hand across another's plate. Rather ask for it or do without
. Do not thank your hostess for the dinner--express pleasure in entertainment, that is all.
Do not leave your spoon in cup when bringing it to your lips.
Remember that the lady sitting at your side has the first claim upon your attention. A lady at your side should not be neglected, whether you have been introduced to her or not.
In going to the dining room the host should offer his arm to the oldest guest or greatest stranger unless a bride is present, in which case she takes precedence.
The lady whom he escorts should be at his right.
The hostess is escorted by the eldest gentleman, greatest stranger or such member of the company as she desires.
If finger-bowls are brought upon table at close of meal, wet only the tips of your fingers, passing them slightly over your lips. Remember, this little glass vessel is not intended as a wash basin.

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QUANTITIES

The following estimate of quantity sufficient to serve 40 persons will probably be helpful to those in charge of receptions, suppers, etc.

Two (two pounds each) loaves of bread one serving.
One quart of liquid made into Parker house rolls.
1 pound of butter will make 40 sandwiches.
1 gallon crock of baked beans.
1 pound of coffee.
One-eighth pound of tea.
Three large Angel Food
Two dark cakes in square tins.
Five quarts ice cream In one quart brick molds.
Three pints for coffee.
Chicken for salad; 2 or 3 pounds each.
Chicken for pie; . 6 of 3 pounds each.
Chicken, pressed; 4 of 3 pounds each.
Four 10-pound turkeys. Three quarts cranberry jelly.
One ten-lb. ham.
Six pounds beef and one half-lb. butter for loaf.
Six pounds veal and one half-lb. pork for veal loaf.
One gallon oysters, scalloped.
Three pints olives; one quart bottle gherkins.
Two gallons sherbet will serve forty people.
Salads:
Two lobsters to every quart of salad;
three pounds fresh salmon for 20 persons;
One pound of sweet breads for 8 people.
One quart of hot bouillon for eight people.
One quart of jellied bouillon for six people.
Ten quarts lemonade for fifty people.
Forty cups coffee to a gallon.
One gallon tea for fifty people.
Twenty-five to thirty cups of chocolate to a gallon; ½ lb. chocolate.
Two hundred olives in a quart bottle.
One quart whipped cream will yield 25 spoonsful.
Loaf sugar, one pound for 25 people.
Sugar for berries, two pounds for fifty people.
Wafers served with other cakes, 3 boxes for 50 people.
Plum pudding, one pound to four people.
Fruit cake, three to six ounces make one serving.
1½ quarts meat makes croquettes for 25 persons.
Potato chips, two pounds serve 30 to 40 people.
Twenty-four sandwiches can be counted to a loaf.
One pound butter to three loaves, one cup paste and butter to a loaf.
One 14-pound ham boiled and ground and mixed with two quarts mayonnaise dressing will make 700 sandwiches.

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TABLE OF MEASUREMENTS

Four teaspoonfuls of liquid 1 tablespoon.
Four tablespoons of liquid ¼ cup or 1 wine glassful.
One pint of liquid. . . one pound
One quart of sifted flour. . . one pound
Four cups of flour, one quart or. . . one pound
Three cups corn meal. . . one pound
One cupful of butter. . . one-half pound
One pint of butter. . . one pound
Butter the size of a walnut. . . one ounce
One solid pint of chopped meat. . . one pound
Ten eggs. . . one pound
One pint of granulated sugar. . . one pound
One pint of brown sugar. . . seven ounces
Eight rounded tablespoons of flour. . . one cupful
Eight rounded tablespoons of sugar. . . one cupful.
One common tumbler. . . one cupful
Three tablespoons of grated chocolate. . . one ounce.
One pint. . . sixteen ounces.
Two cups milk. . . one pound.
Four and one third cups coffee. . . one pound.
Three cups raisins. . . one pound.
Forty small prunes. . . one pound,
Twenty-eight large prunes. . . one pound.
Seventy-five apricot pieces. . . one pound.
Three large bananas. . . one pound.
One half cup full. . . one gill.

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DONORS

The following friends have donated:

Father O'Reilly W. M. Gardiner
Mrs. S. Burke W. F. Leech
Wm. Connors H. N. Casebier
P. T. Shortall James B. Shortall
B. J. Sturm C. E. Bliss
A. C. Elswick John A. Decker
W. Bennett S. H. Steffey
H. T. Phinney G. W. Raines
Jefferson County Bank J. H. Tenpenny
J. J. Nicolas S. J. Hodgins
State Bank of Oskaloosa Warren M. Crosby Co.
Amos H. Leech A. K. Springer
Ford & Weishaar Tully-McFarland Drug Co.
Bert Patrick Root Bros. Frank Sharp
Farmer Elevator Co. , Ozawkie Frank Simmons
Joe Cavanagh Dr D. M. Stevens
The Perry Telephone Co. I. L. Dennis
W. L. Pinnell F. A. Goldman
The Noble Clothing Co. Pete Machiels
George Olson W. J. Nineheiser
D. M. Bergin

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TABLE OF CONTENTS
Beverages 114
Bread 48
Cake 60
Cake Fillings and Icings 69
Candies 100
Canning 116
Cereals 25
Cheese Dishes 46
Chili Sauce 110, 113
Cocktails 4
Cookies 74
Cream Puffs 77
Desserts 80
Doughnuts 75
Dumplingss 7, 80
Eggs 42
Fish 10
Fritters 28
Frozen Dishes 96
Gems, Muffins 52
Griddle Cakes, Waffles 54
Ice Cream 91
Invalids, Cooking for 120
Jellies 104
Kraut 113
Meats 14
Minced Meats 32
Miscellaneous 124
Oysters 12
Pies 88
Pickles 108
Preservatives 104
Puddings 180
Salads 30
Salad Dressings 37
Sandwiches 56
Sauces and Relishes for Fish   13
Sauces and Relishes for Meats 19
Soups 6
Vegetables 20
Yeast 48

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