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.

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.
-ÄELIZABETH 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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9

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

23

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

26

27

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-

28

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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29

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

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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

60

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

61

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.

62

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. I

The Perry

Home Cook Book

Printed By The Independent Publishing Company Oskaloosa, Kansas 1920

PREFACE

SMILE

TABLE OF CONTENTS

3

I COCKTAILS

GRAPEFRUIT COCKTAIL

OYSTER COCKTAIL

OYSTER COCKTAIL

FRUIT COCKTAILS

FRUIT COCKTAILS

4

5

II SOUPS

ORIGINAL SOUP

CHICKEN SOUP

TOMATO SOUP

SPAGHETTI SOUP

EGG NOODLES

VEGETABLE SOUP

6

POTATO SOUP

CHILI CON CARNE

CLEAR VEGETABLE SOUP

POTATO DUMPLINGS

PASSOVER BALLS (FOR SOUP)

"NEVER FAIL" DUMPLINGS

7

DROP DUMPLINGS

BEAN SOUP

PEA SOUP

TO ALL THE PEOPLE ALL THE TIME

8

9

III FISH

TO FRY FISH

FRIED CATFISH

BAKED WHITE FISH

BAKED WHITE FISH

BAKED HALIBUT

BAKED FISH WITH CHILI SAUCE DRESSING

TUNA FISH LOAF

10

CREAMED FISH

CREAMED SALMON

BAKED SALMON

SALMON CROQUETTES.

SALMON CROQUETTES

SALMON LOAF

SALMON EN CASSEROLE

FiSH TURBOT

11

SALMON PUDDING

FISH BALLS

COD FISH BALLS

SALT CODFISH WITH EGGS

FRIED OYSTERS

12

SCALLOPED OYSTERS

CREAMED OYSTERS

STEWED OYSTERS

SAUCES AND RELISHES FOR FISH

13

IV MEATS

PORK CHOPS

FRENCH STEAK

SWISS STEAK

REAL GOOD STEAK

BEEF STEW

POT ROAST

GOOD GRAVY FOR ROAST BEEF

HAMBURGER STEAK

14

SMOTHERED BEEF

BEEF LOAF

VEAL LOAF

VEAL CROQUETTES

MEAT CROQUETTES

Printed By
The Independent Publishing Company
Oskaloosa, Kansas
1920