RE
KISSION





4


Copyright, 1920
by Children's Mission
of Canton, Ohio


Foreword
Where several duplicate recipes have
been contributed, it has been necessary
for the interest of the book to make a
choice and discard all but one or two. All
others, with a few exceptions, have been
published in their original form.
The attention of each reader is called
to the advertisements. It is hoped that
the firms herein represented will receive
generous patronage.
THE COMMITTEE.


We may live without poetry, music and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks.
He may live without books, what is knowledge but grieving?
He may live without hope, what is hope but deceiving?
He may live without love, what is passion but pining?
But where is the man that can live without dining?
OWEN MEREDITH


Contents
I. Soups
II. Fish
III. Fowls and Meats
IV. Vegetables
V. Miscellaneous
VI. Salads and Salad Dressings
VII. Fish, Meat and Vegetable Sauces
VIII. Sandwiches
IX. Bread, Rolls, Muffins and Waffles
X. Pies
XI. Puddings, Desserts
XII. Sauces
XIII. Cakes
XIV. Icings
XV. Cookies
XVI. Ice Creams and Sherbets
XVII. Confectionery
XVIII. Iced Drinks
XIX. Pickles and Preserves
XX. Chafing Dish
XXI. Index
Pages
9- 16
17- 20
21- 29
31- 42
45- 51
53- 64
65- 66
69- 71
73- 88
91- 97
99-114
115-116
117-129
.131-134
.135-146
147-152
.153-156
157-158
-159-168
169-171
.172-180
S


Soups
PUREE OF PEA SOUP.
1 qt. of Milk
1 tablespoon Butter
1 can Peas
1 tablespoon Flour
1 teaspoon Onion
Salt and Pepper
Heat milk in double boiler, mash peas thru sieve, and add.
Mix flour, and butter in pan over fire, stirring constantly,
then add milk and peas. Add parsley when served.—Mrs. Ed.
E. Bender.
CREAM OF CELERY SOUP.
Cover the leaves of 2 bunches of celery with cold water,
and boil until tender.
Melt 2 tablespoons of butter, and in it brown teaspoons
each of onion, and parsley, stir in 2 tablespoons of flour, and
when smooth add slowly 1 cup of milk.
When it thickens pour the water from celery into it, and
add salt, and paprika and let boil 1 minute. Serve with pars-
ley, and croutons.—Mrs. T. K. Harris.
CORN SOUP.
Ž can Corn
1 level tsp. Salt
11 pints Milk
& teaspoon Pepper
1tablespoons Butter
1 tablespoon minced Onion
1 tablespoon Flour
Mash corn as fine as possible, and then put in the double
boiler. Reserve cup of the milk, and put the remainder with
the corn, and cook for 15 minutes. Cook the butter and onions
together for 10 minutes, and add to the corn, and milk. Mix
the cold milk with the flour, and stir into the hot mixture.
Add the salt and pepper, and cook for 10 minutes longer,
strain and serve hot.—Mrs. C. W. Keplinger.
9


SOUPS
MOCK BISQUE SOUP.
1 pint Stewed Tomatoes 1 teaspoon Soda
1 pint Milk
1 teaspoon Pepper
1 tablespoon Flour
1 teaspoon Salt
1 tablespoon Butter
Reserve 1 cup milk and put remainder on to cook in
double boiler. Put tomatoes on to cook in a stew pan. Mix
flour with cold milk and stir in the boiling milk. Cook for 10
minutes and add salt, pepper and butter. Add soda to hot
tomatoes and stir for half minute, then rub through strainer.
Add strained tomatoes to the thickened milk and serve at once.
If canned tomatoes be used strain the contents of the can
before measuring, that the proper proportions of the juice of
the tomatoes shall be used. If it be inconvenient to serve the
soup when the tomatoes and thickened milk are done, keep
them hot in their separate stew pans and do not mix until
just before the time to serve.
One teaspoonful of whipped cream and parsley chopped
fine, and put on each dish when served, adds to the looks, and
taste.-Mrs. C. W. Keplinger.
POTATO SOUP.
4 Potatoes of medium size 1 teaspoon Salt
11 pints of Milk
1 teaspoon Pepper
2 tablespoons minced Celery 1 teaspoon Butter
tablespoons minced Onions 1 teaspoon minced Parsley
1 tablespoon Flour
Pare the potatoes and place on the fire in enough boiling
water to cover them, and cook for 30 minutes. Reserve 1 cup
of the milk, and put the remainder in the double boiler with
onions, and celery, and place on fire. Mix cold water with
flour and add to boiling milk. When potatoes have been cook-
ing 30 minutes, pour off all the water and mash them fine.
Gradually beat into them milk, now add salt, pepper, and the
butter, and run the soup through a sieve. Return to the fire,
and add the minced parsley, cook for 5 minutes, and serve
immediately.--Mrs. C. W. Keplinger.
10


SOUPS
SOUP FROM BOILED DINNER.
(Meat, Cabbage, Turnips, Celery and Potatoes.)
Allow liquor to remain over night, then take off all the
fat. Cut vegetables, and meat in small pieces, and add 1 table-
spoon vinegar and put all in the broth and bring to boiling
point. This makes an especially fine luncheon soup.-Mrs.
C. W. Keplinger.
SOUP FROM LAMB, AND MUTTON STEW DINNER.
(Meat, Turnips, Carrots, and Potatoes)
Next morning take off all fat, and put all vegetables
through vegetable press return to broth and bring to boiling
point.—Mrs. C. W. Keplinger.
ONION SOUP WITH PARMESAN CHEESE.
1 lb. onions, sliced thin. Pour boiling water over onions
and let stand 10 minutes, then pour off water. Put in skillet
with butter and fry slowly until a light brown. Stir in 4
tablespoons flour, add 6 cups of stock, or water and 11 table-
spoons Lea & Perrins Sauce, 1 teaspoon salt, 1 salt spoon
pepper, stir until it boils. Rub all through sieve (coarse) and
return to sauce pan. Beat 2 egg yolks with 1 cup of soup
taken from the pan and 2 tablespoons butter. Turn this mix-
ture into soup tureen, pour hot soup over, and stir well. Serve
with croutons and Parmesan Cheese.-Mrs. Ralph D. Stackpole.
POTATO SOUP.
Slice thick 4 or 5 large potatoes. Put in skillet with fry-
ing fat, and 1 sliced onion. Fry very slowly until soft, and
slightly brown. Cover with several cups of stock or water and
stock, boil few minutes. Put all through coarse sieve. Add
enough stock, or water to make right for thick soup. Salt,
pepper and Worcestershire Sauce and parsley last.—Mrs. Ralph
D. Stackpole.
11


S'OUPS
MEMORANDA
15


Compliments of
RB
THE TIMKEN ROLLER BEARING COMPANY SRB
Canton, Ohio

16


FISH
SHRIMP OMELET.
1 small can dry Shrimp 1 tablespoon Flour
1 cup Milk
Salt and Pepper to taste
1 tablespoon Butter
4 Eggs—whites and yolks
beaten separately
Brown butter and flour in pan and add the milk and shrimp
which has been cut in small pieces, salt and pepper. When this
thickens set aside until omelet is ready. Beat eggs and pro-
ceed as for a plain omelet. When the omelet is ready to turn,
spread one-half with the creamed shrimp and fold over the
other half. Serve at once to prevent falling. Garnish with
parsley.—Mrs. W. H. Keller.
19


FISH
MEMORANDA
20


Fowls and Meats
CHICKEN.
Remove breast-bone, roll chicken in flour, fry brown and
tender. Take chicken out of skillet. Fry in same one chopped
onion. Take onion out and put chicken back in skillet with
one cup of tomatoes, one tablespoon of flour and 1 teaspoon
Season highly with salt and pepper. Remove
chicken and add 1 cup of thick cream. Pour over meat and
serve.--Mrs. C. R. Jamison.
of sugar.
STEWED CHICKEN.
Boil chicken until half done, then add 1 qt. finely diced
potatoes and onions, 1 carrot, 1 red or green pepper, cut fine.
Salt and pepper to taste.—Mrs. Dudley Reed.
CHICKEN TERRAPIN.
Cut the remnants of cold cooked chicken into small pieces,
leaving all bone and gristle. Put into the chafing dish 1 cup
of cream and 2 tablespoons of butter, rub smooth in 2 level
tablespoons of flour. Stir until it boils. Add salt and pepper
and 2 hard-boiled eggs chopped fine and the chicken. Add 2
tablespoons of sherry wine. Cook one minute longer and serve
hot.—Mrs. C. C. Upham.
CHICKEN A LA KING.
1 Chicken
1 pt. Cream
11 Green Peppers
3 cup Chicken Broth
{ can Pimentos
2 tablespoons Chicken Fat
2 level teas. Flour
1 can Mushrooms
2 tablespoons melted Butter
Boil chicken till tender and shred. Mix flour and butter
over fire till creamy. Add fat and broth and cream. Cut
other ingredients fine and add. Before serving, add sherry
wine.—Mrs. D. D. Miller.
21


FOWLS AND ME A TS
CHICKEN SOUFFLE.
2 cups of Milk
1 saltspoon Pepper
1 tablespoon Butter
1 cup Bread Crumbs
1 tablespoon Flour
2 cups cooked Chicken-
1 teaspoon Salt
chopped fine
3 Eggs
Mix the first six ingredients and cook 5 minutes. Remove
from fire, and add chicken, and yolks of eggs. Set aside to
cool. Beat the whites of eggs very stiff and fold carefully into
the above mixture. Bake in a buttered baking dish 30 minutes
and serve at once.—Mrs. W. H. Keller.
: CHICKEN CROQUETTES.
1 pint sweet Milk
2 Eggs
1 Lemon rind
Salt and pepper
small Onion
1 tablespoon chopped Pars-
1 heaping tablespoon Butter ley
1 heaping tablespoon Flour 1 heaping glass finely
1 heaping tablespoon Corn chopped chicken
starch
Boil milk and lemon rind and onion for 2 minutes. Strain
through colander, add butter; when this boils, add the eggs
into which salt, pepper, flour and cornstarch have been smooth-
ly stirred. Boil until it leaves side of vessel. When cold, add
chicken and parsley. Mold with hand, dip first in cracker
dust, then into yolk of egg and again into the cracker dust,
being sure to have the croquette quite covered before it is
dropped into boiling fat.—Mrs. A. G. Ryley.
GOULASH.
Cut bacon fine and fry to cracklings, add chopped onion
and fry to golden brown.
Take 2 lbs. of rump or round steak or the neck of lamb.
Add the onions and bacon to the meat cover with water;
close tightly with lid. Stew for one hour, add 2 cups of po-
tatoes finely diced which have already been cooked. Cook all
4 hour longer. Add sour cream or Madiera Wine. Small
amount of garlic can be used if desired.
22


F OWLS AND ME A TS
CALVES BRAINS.
Clean and remove membrane from brains, under cold run-
ning water, season with salt and pepper, and roll in flour.
Fry from 15 to 30 minutes, slowly in butter and lard.-Mrs.
William B. Gschwend.
SWISS STEAK (Six Portions).
6 lbs. of Shoulder of Beef 1 teaspoon Salt
cut 2 or 3 inches thick 1 saltspoon Pepper
1. cup of Flour
Mix flour, and salt and pepper, and use knife to pound
flour into meat on both sides. Put into pan with 1 cup of hot
water. Roast in medium oven 11 hours.—Mrs. Ed. E. Bender.
BAKED CREOLE.
3 lb. round Steak ground 2 or 3 cups Tomatoes
1 Onion
1 cup Carrots
1 Green Pepper
1 cup boiling Water
3 cup Rice
Fry the steak, onion and green pepper together, put in
casserole and add the rest of the ingredients.—Mrs. Clarence
Herbruck.
SPANISH STEAK.
About 2 lbs. round steak, cut thick,
Dredge in flour, and fry a light brown in butter.
Pour over 1 lb. can of tomatoes, 2 green peppers, and 4
large onions put through the meat grinder.
Add enough water to keep from sticking, and cook slowly
for about 2 hours.—Mrs. William Frease.
CANNELON OF BEEF.
1 lb. chopped Beef
Yolk of 1 Egg
2 ounces Butter
10 drops Onion juice
1 teaspoon Salt
1 teaspoon chopped Parsley
4 teaspoon white Pepper Grated rind of .1 Lemon
Mix well together and form into roll and bake in pie
crust. Serve with brown gravy.
23


FOWLS AND MEATS
BAKED HAM WITH MILK AND BROWN SUGAR.
Use slice of ham three times the thickness of average slice.
Cover it with brown sugar, and almost cover with milk, bast-
ing frequently in a hot oven for an hour and a half, or, until
meat is tender, and adding milk as needed. Thicken the milk
left in the pan with a little flour.—Mrs. Emma R. Harter.
VEAL ROAST AND KIDNEYS.
3 to 7 lb. Veal Roast
3 or 4 Kidneys, Larded if
possible.
Dredge roast and kidneys with flour, salt and pepper, 1
large onion, and bake 21 hours. 11 hours before serving, add
white and sweet potatoes whole, and make cream gravy.-Mrs.
William B. Gschwend.
VEAL STEAK CREOLE.
Dredge steak with flour and brown on both sides. Add
1 cup tomatoes, 1 large onion sliced, 1 cup water, salt and
pepper to taste, and cover and cook 24 hours, thicken gravy
if needed, and serve over steak.-Mrs. James H. Hughes.
CHILI CON CARNE.
14 lbs. Hamburg Steak 1 large tablespoon Butter
1 qt. Tomatoes—strained 1 large tablespoon Flour
1 can Kidney Beans
4 Onions, salt and chili
powder
Use two skillets, one larger than the other. In the smaller
put the hamburg steak and salt and let fry until rareness is
gone. In the other skillet put large tablespoon butter and
four onions, chopped fine, let cook awhile before putting in
large spoon flour. · When lightly browned, add slowly one
quart strained tomatoes, let thicken, stirring constantly; then
add 1 can kidney beans, hamburg steak, teaspoon chili powder,
and 1 tablespoon sugar. Serve in casserole.—Mrs. J. G. Bar-
bour.
24


F O W L S A N D ME ATS
BAKED HAM.
12 or 14 lb. ham. Soak in milk, water, or cider, over night,
skin side up. Put in kettle, skin side up, cover with cold water,
and cook 6 hours. Change water once. Take out and peel and
stuff fat side with cloves. Rub ham all over with brown
sugar. Put in baking pan and bake 2 hours slowly. Cover
ham while baking and .baste with sherry and water. Fruit
juice may be used instead of sherry if desired.-Mrs. James H.
Hughes.
BAKED HAM.
For 10 or 12 lb. ham.
Bake in slow oven in covered pan 11 hrs. with skin on.
Remove from pan, peel off skin, stick with cloves, and bake
about 4 hours slowly. About 1 hour before it is done, sprinkle
well with brown sugar. Keep just enough water on it to keep
from sticking to pan.—Mrs. William Frease.
CECILS.
One cup cold beef, chopped fine, add salt and pepper and
a little grated onion, 2 tablespoons soaked bread and yolks of
3 eggs. Melt 1 tablespoon butter and add the meat mixture.
Stir over the fire for two minutes, then take from fire, form
into balls, dust with flour, dip in beaten egg, then in.cracker
crumbs and fry in deep fat. Serve with cream or tomato
sauce.
VEAL STEAK.
Take very thick veal steak and rub in flour on either side
and brown in well greased skillet. Then add salt and pepper
and two stalks of celery chopped in inch length pieces and a
few sliced onions. Almost cover with water and simmer for
three or four hours. To the water left after simmering, add
i can of tomatoes, or 1 can tomato soup thickened and pour
over veal.-Mrs. Dennis Quinn.
25


F OWLS AND ME ATS
PRESSED VEAL.
3 lbs. lean Veal
1 teaspoon Sugar
1 shank bone
1 teaspoon Allspice
1 tablespoon Vinegar
Salt and Pepper
Boil meat until very tender, cut in small pieces, taking out
fat. Boil juice down to about 1 pint, cool and take off grease;
then heat and add vinegar, sugar, allspice and pepper. Pour
over meat and cool.—Mrs. Charles N. Vicary.
STEAMED MEAT.
2 pounds Veal
1 Egg-well beaten
1 pound Ham
3 soda Crackers--rolled fine
Grind meat, add egg and cracker crumbs. Mix thor-
oughly, put into 1 lb. baking powder cans or coffee cans, add-
ing a few cloves before putting on the lid. Remove cloves be-
fore serving. Steam three hours and serve with parsley.-Mrs.
Homer Giessen..
STEWED LAMB, OR VEAL KIDNEYS.
Soak and clean kidneys. Parboil 15 to 20 minutes, or
until almost done. Chopping in hash bowl very fine. Make
sauce, 1 teaspoon Kitchen Bouquet, 1 tbs. butter and 1 onion
diced, and browned in butter, with water enough to make
thin sauce. Add 2 tablespoons vinegar before removing from
stove. Add kidneys and serve hot.--Mrs. W. B. Gschwend.
SWEETBREADS.
1 tablespoon Flour
few grains Pepper
1 tablespoon Butter
1 cup Milk
4 teaspoon Salt
Cook white sauce, when thick add 1 or 2 eggs beaten until
light. Have sweetbreads cooked until tender and cut in small
pieces and put in sauce. Serve immediately on buttered toast.
Mrs. Leonard Baer.
26


F O WLS AND ME ATS
VEAL BIRDS.
Veak Steak
Dressing
Flour
Butter
Use veal steak 4 inch thick. Cut into pieces about four
inches square and pound with meat hammer. Put a spoonful
of dressing, highly seasoned, on each small piece of meat and
roll up, pinning together with a toothpick.
Grease baking pans with plenty of lard and butter; lay
veal birds in rows in pan. Sprinkle plentifully with flour
and lumps of butter. Cook till brown, then add water and
keep adding water for the two hours that they bake. Baste con-
tinually so that the “birds” do not get dry. Serve on nests
of rice with spoonful of gravy over each.-Mrs. Zimmerman.
27


FOWLS AND MEATS
MEMORANDA
28


FOWLS AND MEATS
MEMORANDA
29


VEGETABLES
STRING BEANS.
Cook tender, young string beans in salt water; drain
well, and heat in a little butter in a skillet, and sprinkle with
fine bread crumbs.—Mrs. Emma R. Harter.
CAULIFLOWER AU GRATIN.
1 Cauliflower
2 tablespoons grated Cheese
2 tablespoons Bread Crumbs 1 cup White Sauce
1 tablespoon melted Butter
Soak cauliflower in water upside down. Cook in boiling
water, salted, top up, and when it comes to boiling point, let
simmer until done. In cooking slowly the offensive odor is
eliminated. Sprinkle cauliflower with cheese, bread crumbs,
and butter, and brown under broiler. Put white sauce around
cauliflower.—Mrs. Edward M. Koch.
CAULIFLOWER AU GRATIN.
Soak cauliflower head in cold salt water to cover. Cook in
boiling salted water (head up) 25 minutes. Make a rich cream
sauce and add 1 cup cream cheese grated. (Parmesan Cheese
preferably.) Separate cauliflower in flowerets, and arrange in
buttered baking dish. Pour sauce over and sprinkle with
buttered cracker crumbs. Bake in oven until heated through
and crumbs are browned.—Mrs. T. K. Harris.
CREAMED CABBAGE.
Shred cabbage, cook in boiling water (add pinch of soda)
for 10 minutes. Drain, and place in bake dish, cover with
cream sauce and bake.—Mrs. T. K. Harris.
FRIED NOODLES.
Boil noodles in milk until tender. Have plenty of melted
butter and toasted crumbs. Drain noodles and mix with but-
ter and crumbs.-Mrs. T. K. Harris.
35


VEGETABLES
MEMORANDA
42


VEGETABLES
MEMORANDA
43


DANNEMILLERS
ROYAL
Good Cooks
Realize the Supremacy
of

NET WEIGHT
ONL POUND
2014
BLEND
COFFEE
Roasted and Packed Daily
by
THE DANNEMILLER GROCERY CO.
CANTON, OHIO
44


MISCELLANEOUS RECIPES
CHEESE BALLS.
Beat whites of 2 eggs, add a pinch of salt, a little paprika,
just enough grated cheese to roll mixture into balls. Fry in
deep fat.-Mrs. Harry C. Zollinger.
HAM OR CHEESE SOUFFLE.
1 cup White Sauce
1 cup ground Ham or Cheese
3 Eggs—separated
To 1 cup white sauce add yolks of 3 eggs, as in custard,
then add ham or cheese. Do not salt if ham is used. Fold in
beaten whites and put in high baking dish. Bake hard 5 min-
utes, then slowly 15 minutes. Put in pan of water while bak-
ing.–Mrs. Robert Dannemiller.
CHEESE SOUFFLE.
1 tablespoon Butter
1 teaspoon Pepper
1 teaspoon Salt
1 cup Cream Cheese
1 teaspoon Mustard
4 Eggs
1 tablespoon Flour
Heat butter, cheese, flour and seasonings. When smooth,
add yolks of eggs and then fold in stiffly beaten whites. Turn
into baking dish and bake & hour, putting baking dish in pan
of hot water.-Miss Helen Poyser.
CRANBERRIES.
1 qt. Cranberries
4 cup Water
14 cups Sugar
Juice and rind of 1 Lemon
2 Oranges (juice and rind) cup seeded Raisins
Boil cranberries in the water and sugar. Boil until they
pop open then add the juice and rind of the oranges and lemon
and the raisins.-Miss Nina Herbruck.
CRANBERRY JELLY.
1 qt. Cranberries
1 small cup Water
Sugar
Boil cranberries ten minutes in water stirring to crush
berries. Take one cup sugar to one pint juice. Boil ten min.
utes and mold.—Mrs. T. K. Harris.
46


MISCELLANEOUS RECIPES
MEMORANDA
;
50


MISCELLANEOUS RECIPES
MEMORANDA
51



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Canton Sales Office, Masonic Building
52


SALADS AND SALAD DRESSINGS
PINEAPPLE CHEESE SALAD.
Neufchatel Cheese
Rounds of Pineapple
Maraschino Cherries
Lettuce leaves
On a lettuce leaf place a round of pineapple; on pineapple
add cheese put through a ricer and a Maraschino cherry on top
and in season a section of grapefruit skinned. Serve with
French dressing or oil mayonnaise.—Mrs. Robert Keplinger.
ASPIC SALAD.
1 qt. Chicken Stock
1 qt. strained Tomato Juice
1 envelope Knox Gelatine 4 cup cold Water
stuffed Olives
Celery cut in pieces
Peas
small pieces Chicken
hard-boiled Eggs
Oil Mayonnaise
Soak gelatine in cold water; when dissolved add chicken
stock mixed with tomato juice and seasoned with salt and
pepper. Set aside to cool. Place 2 or 3 chopped olives, chopped
nuts, celery, 1 teaspoon peas, tiny pieces chicken in individual
salad molds; pour liquid over this and place on ice. When per-
fectly cold, unmold serve on lettuce leaves with garnishings of
hard boiled eggs and oil mayonnaise.—Mrs. Robert Keplinger.
CHEESE SALAD.
Place on lettuce leaf one slice of tomato, on this put a ring
of green pepper and within this a slice of Neufchatel cheese
which should be sprinkled with chopped olives. Serve with
French dressing.–Mrs. Harry C. Zollinger.
FRUIT MOLD SALAD.
1 pint Lemon Jello
Grapefruit sections
Bananas
White Cherries
White Grapes
Chopped Nuts
In individual salad molds place the selections of grapefruit,
banana, cherries, grapes (seeded) and nuts. Pour lemon Jello
over mixture. Put on ice. When cold, unmold and serve on
lettuce leaf with mayonnaise.—Mrs. Robert Keplinger.
54


SALADS AND SALAD DRESSINGS
TOMATO SURPRISE.
Tomatoes
1 Cucumber
1 bunch Celery
1 large Onion
1 tablespoon Capers
Mayonnaise
Hollow out the peeled tomatoes. To the soft insides add
the cucumber and celery, which has been cut into small pieces
and the onion which has been put through a food chopper and
the capers. Mix with oil mayonnaise. Salt the tomato shells
and fill with this mixture. Serve with mayonnaise and gar-
nish with parsley.
The tomato shells may also be filled with either shrimp
or chicken salad.-Mrs. Robert B. Keplinger.
WALDORF SALAD.
6 tart apples
cup chopped Nuts
1 cup Celery
Orange Juice
Cut apples in small disks or rounds and marinate in juice
of one orange in covered receptacle. Chill; add chopped nuts
and celery and mix with mayonnaise. Serve on lettuce leaf or
in apple cut in form of a shell.—Mrs. Gilbert Canterbury.
CUCUMBER-SOUR CREAM SALAD
1 cup
Cucumbers
Onions
2 tablespoons Vinegar
Sour Cream
Salt
Pepper
Slice cucumbers and onions together. Mix with vinegar
and seasonings; let stand 1 hour. Just before serving, whip
one cupful of sour cream and mix thoroughly. Serve with
steak.--Mrs. Harry B. McMaster.
SHRIMP SALAD.
2 cans Shrimp
1 bunch Celery (chopped
1 Cucumber (cut fine)
fine)
Oil Mayonnaise
3 hard boiled eggs
Mix together and serve on lettuce leaves. Can be used as
stuffing in Tomato Surprise.-Mrs. Frank T. Dannemiller.
55


SALADS AND SALAD DRESSINGS
GRAPEFRUIT AND GRAPE SALAD.
Grapefruit
Lettuce leaves
Malaga Grapes
French dressing
Paprika
On lettuce leaves place whole sections of grapefruit from
which all white skin has been removed, and Malaga grapes,
peeled and seeded; sprinkle with paprika and serve with
French dressing.–Mrs. C. R. Jamison.
SWEETBREAD SALAD.
Pair Sweetbreads
Bay leaf, Blade of Mace
Onion
Gelatin
1} tablespoons Vinegar
cup Whipping Cream
1 cup chopped Cucumber
cup Celery cubes
Salt and Pepper
Mayonnaise
Cook sweetbreads 20 minutes very slowly in boiling salt
water with a bit of mace and bay leaf and a slice of onion.
Cool and cut in dice to make cup.
Soak 1 tablespoon gelatin in } tablespoon cold water and
dissolve in 13 tablespoons boiling water. Then add sweet-
breads and remainder of ingredients, mold and chill. Serve
with mayonnaise. Mrs. Caroline Harter Williams.
TOMATO AND CHEESE SALAD.
Tomato
Chives
Chopped Nuts
Oil Mayonnaise
Neufchatel Cheese
Cut tomato into three slices; discard the center slice and
substitute layer of cheese mixed with chopped nuts and chives.
Serve with oil mayonnaise and a sprig of parsley.—Mrs. Eliza-
beth Stackpole.
CHERRY SALAD.
1 can large white Cherries Filbert nuts
Lettuce
Boiled dressing
1 cup Whipping Cream
Stone cherries and stuff each cherry with a Filbert nut.
Serve on lettuce with boiled dressing to which a cup of whip-
ping cream has been added.—Mrs. W. J. Fritz.
56


SALADS AND SALAD DRESSINGS
PINEAPPLE AND CUCUMBER SALAD.
1 can shredded Pineapple 1 large Cucumber
1 Lemon
1 cup Sugar
1 paper Gelatin
Mayonnaise
Peel cucumber and remove seeds. Put both pineapple
and cucumber through a colander; save pulp, save juice. Add
to pineapple juice the juice of one lemon and add enough
water to make one quart. Add one-half cup sugar. Put on
stove and let come to boil. One paper of Gelatin dissolved
in one-half cup water. Pour juice over Gelatin mixture. Let
stand until it livers. Grind pulp, which is as dry as possible
and stir into jelly. Mix and put into molds. Chill. Serve on
lettuce with mayonnaise. Makes enough for twelve people.-
Miss Grace Clark.
TOMATO ASPIC.
Simmer 1 hour
1 tablespoon minced Onion
1 can Tomatoes
2 tablespoons Sugar
cup Water
1 teaspoon Salt
1 Bay leaf
2 whole Cloves
Strain hot water over box gelatine which has been
softened in 1 cup cold water. Then strain again and put in
molds.-Miss Helen Poyser.
MACARONI SALAD.
1 box Macaroni
1 head Cabbage
1 Onion
Oil Mayonnaise
1 Green Pepper
Boil the cut up macaroni; chop pepper and cabbage; grate
onion; add mayonnaise and mix. Serve sixteen.—Mrs. T. K.
Harris.
POTATO SALAD.
12 cold boiled Potatoes, diced 6 hard boiled Eggs, cut fine
1 Cucumber, diced
1 bunch Celery, cut fine
2 large Onions, diced
1 bunch Parsley
Pour 4 cup melted butter over this mixture, then add
salad dressing and mix thoroughly.—Mrs. H. B. McMaster.
57


FISH, MEAT AND VEGETABLE SAUCES
67


Sandwiches
The best sandwiches are made from bread which is fine-
grained and one day old.
Always cream the butter for buttering the bread. Spread
the loaf with butter before cutting the slice from the loaf,
then slice as thin as possible.
Keep sandwiches wrapped in a moist cloth and pack in a
closed box till ready to serve.
SANDWICH FILLINGS.
1. Lettuce and mayonnaise.
2. Chopped olives and Neufchatel cheese.
3. Pimentos and Neufchatel cheese.
4. Chopped nuts and Neufchatel cheese.
5. Caviar, lemon juice, grated onion and paprika.
6. Chopped celery, cucumber and nut meats, mixed with
mayonnaise.
7. Oranges sliced thin and round with sweet mayonnaise.
8. Chopped olives, pecans and mayonnaise.
9. Chopped breast of chicken and blanched almonds
softened with sweet cream.
10. Chopped celery, almonds and mayonnaise.
11. Chopped pecans, orange marmalade, Neufchatel
cheese. Spread on graham bread.
12. Cucumbers marinated in French dressing, chives, but-
ter and paprika.
13. Sliced cucumbers, sliced hard boiled eggs.
14. Cabbage and chives chopped fine with mayonnaise.
15. Dates and nuts.
16. Sardines and hard boiled eggs.
17. Sardines and sliced mustard pickles.
69


Bread, Rolls, Muffins, Waffles
MILK BREAD IN UNIVERSAL MIXER.
1 pint Milk
2 teaspoons Salt
2 tablespoons Sugar
1 cake Compressed Yeast
1 pint cold Water
3 quarts sifted Flour
1 tablespoon Lard
To scalded milk add lard, sugar, salt and water; pour
into Universal Mixer and add flour. Turn until it forms a
smooth ball. Let rise until morning. Form into loaves. Let
rise until double in bulk, bake one hour. Three loaves.-Mrs.
H. I. Taggart.
BREAD.
2 small Potatoes (cooked 1 scant tablespoon Salt
and mashed)
1 qt. warm Water (potato)
1 tablespoon Lard
2 cakes Yeast Foam
2 tablespoons Sugar
Mash potatoes and add lard, and 2 tablespoons sugar, 1
scant tablespoon salt. For 4 loaves of bread, add 1 qt. warm
potato water, 2 cakes Yeast Foam dissolved in warm water,
and add to sponge until the consistency of cake dough and beat
thoroughly. In the morning add 1 quart of real warm water
and stiffen and knead 30 minutes ; let rise, and knead again
and mold into pans. Use 24 lbs. dough for each loaf.—Mrs.
H. M. Geiger.
GRAHAM BREAD.
2 cups Graham Flour
1 cup White Flour
1 cup Sugar
2 cups Sour Milk
1 teaspoon Soda
1 teaspoon Salt
2 tablespoons melted Butter 2 Eggs
and Lard
Bake in shallow cake pans or gem pans thirty-five minutes.
---Mrs. T. K. Harris.
73


BREAD, ROLLS, MUFFINS, WAFFLES
OATMEAL BREAD.
2 cups Rolled Oats
1 qt. boiling Water
1 cup Baking Molasses
pinch Salt
1 cake Yeast
8 cups Flour
Pour boiling water over oats. Let stand one hour. Then
add one cup baking molasses, salt, yeast which has been soaked
in cup lukewarm water; add flour last and beat well. Let rise
over night. Put in pans. Rise. Bake three hours in slow
oven.—Mrs. Geo. B. Frease.
SHORT BREAD.
1 lb. Flour
1 lb. Butter
1 teaspoon Rice Flour
1 lb. Sugar
Mix flour and butter in basin, add the sugar, then the rice
flour. Turn out onto a board and knead it until it becomes
moist. Divide in two, and roll out, pinch round edges with
finger and thumb. Prick with fork and bake a pale brown.-
Mrs. Willie Davidson.
BROWN BREAD.
11 pts. Sour Milk or Butter 1 pt. Molasses
milk
1 teaspoon Salt
3 pts. Graham Flour
1 cup Raisins
2 teaspoons Soda
Put molasses in one bowl with one teaspoon soda; butter-
milk in another bowl with one teaspoon soda. Beat separately
then mix together and add flour, salt and raisins. Bake one
and one-half hours in slow oven.—Mrs. S. B. Post.
BROWN BREAD.
2 cups sweet or sour Milk 3 cups Graham Flour
1 cup White Flour
1 teaspoon Salt
1 teaspoon Baking Powder 1 teaspoon Soda
3 cup Molasses
1 cup Raisins
Bake 2 hours slowly. Makes two small loaves.—Mrs.
Charles Kreighbaum.
75


BREAD, ROLLS, MUFFINS, WAFFLES
BRAN BREAD.
2 cup Brown Sugar
1 tablespoon Butter
1 Egg
2 cups Sour Milk
1 teaspoon Soda
1 teaspoon Baking Powder
1 cup Nuts or Raisins
2 cups Bran
2 cups Graham Flour
-Mrs. Frank. Hoover.
NUT BREAD.
1 cup Sugar
1 Egg
1 large cup Milk
4 cups sifted Flour
2 teaspoons Baking Powder teaspoon Salt
1 cup Nut Meats
Bake forty-five minutes in slow oven.—Mrs. John Kep-
linger.
COFFEE CAKE.
Bread Dough
Yolk of 1 Egg
2 tablespoons Sugar
Cinnamon
2 tablespoons melted Butter Dots of Butter
Take a handful of bread dough when putting bread into
pans; add to this melted butter, sugar and egg. Mix well.
Add enough flour to keep dough from sticking to the hands.
Let rise two hours. Put in greased pan; cover well with
brown sugar and dots of butter pressed into cake. Sprinkle
with cinnamon. Let rise thirty minutes and bake twenty-five
minutes.
COFFEE CAKE.
3 scant cups Milk
1 cake Yeast in warm
1 tablespoon Butter
weather i cake in winter
1 teaspoon Salt
1 tablespoon Lard
Sugar
Flour
Cinnamon
Make a stiff batter and let rise one and one-half hours.
Put in pan and let rise two to three hours. Put tiny lumps
of butter, and generous sprinkling of sugar and cinnamon on
top. Bake twenty-five minutes.-Mrs. C. R. Jamison.
76


BREAD, ROLLS, MUFFINS, WAFFLES
NUT BREAD.
1 Egg
2 cups Flour
1 cup Sweet Milk
1 cup Nuts
2 teaspoons Baking Powder
1 teaspoon Butter
1 cup Raisins
pinch Salt
1 cup Sugar
Put in greased pan and let rise 20 minutes. Bake forty-
five to sixty minutes.—Mrs. Robert Geiger.
NUT BREAD.
1 Egg
4 cups Flour
1 cup Sugar
4 teaspoons Baking Powder
11 cups Sweet Milk
1) cups chopped Nuts
Let raise 20 minutes, bake 45 minutes. Will make two
small loaves.—Miss Lena Reibenstein.
COFFEE CAKE WITHOUT YEAST.
1 Egg
1 cup Sugar
1 tablespoon Butter
1 cup Milk
4 teaspoon Salt
2 cups Flour
2 teaspoons Baking Powder
Cream butter and sugar. Add egg, milk, flour and bak-
ing powder and salt. Put in cake tins and sprinkle with dots
of butter, sugar and cinnamon.—Mrs. Frank Dannemiller.
BREAKFAST CAKE.
4 cup Sugar
1 Egg beaten very light
1 tablespoon Butter
1 cup Milk
1 cup Flour
1 tablespoon Baking Powder
Bake fifteen minutes.-Mrs. C. C. Upham.
CINNAMON CAKE.
14 cups Flour
pinch Salt
cup Sugar
cup Sour Milk
2 tablespoons melted Butter
11 teaspoons Baking Powder
1 teaspoon Soda
Cinnamon
-Mrs. Burkett.
77


BREAD, ROLLS, MUFFINS, WAFFLES
KUCHEN.
Ž pint Milk
4 cup melted Butter
1 Egg
cup Sugar
Pinch Salt
1 cake Yeast
Cinnamon
Dissolve yeast in & cup warm water. Add one teaspoon
sugar. Let stand one hour. Mix the sugar, butter, milk, egg
and salt. Add to yeast. Add enough sifted flour to form stiff
dough. Let rise once. Work out on pans and rise again.
Sprinkle over with sugar, cinnamon and dots of butter.—Mrs.
R. V. Mitchell.
WHITE ROLLS.
1 cup hot Mashed Potato 1 cake Yeast
1 Egg
1 teaspoon Salt
2 teaspoons Sugar
1 cup warm water off
3 cups Flour
potatoes
1 cup Lard
Mix together and let stand until light, then add 4 tsp. soda.
Flour enough to make stiff. Knead and let rise again.-Mrs.
C. R. Jamison.
PARKER HOUSE ROLLS.
1 pt. Milk
2 tablespoons Butter
1 tablespoon Lard
1 cake Yeast
1 teaspoon Salt
1 tablespoon Sugar
Flour
Melt shortening in milk. Cool and when lukewarm add
yeast, salt, sugar and flour enough to stiffen. Let rise. Roll
out, cut with biscuit cutter, fold over with butter in between.
Let rise again and bake.
POTATO ROLLS.
1 cup Mashed Potato
1 cup Shortening
1 qt. Milk
1 cake Yeast
3 Eggs
1 cup Sugar
Flour
Put a little flour in mixing bowl; add liquids and potato.
Let rise. Then roll out and let rise again in pans.-Mrs.
Zimmerman.
78


BREAD, ROLLS, MUFFINS, WAFFLES
ROLLS.
1 qt. boiled Milk
2 (scant) qts. Flour
4 cup Lard
2 tablespoons Sugar
Whites 2 Eggs (well beaten) 1 cake Compressed Yeast
Soak yeast in cup lukewarm water to which add one tea-
spoon sugar. Soak one hour. Rub lard, flour and sugar to-
gether and when milk has become lukewarm add it together
with the yeast. When very light add the well beaten whites
of the eggs, salt and flour. Knead well and set to rise. When
very light, roll out and cut with cookie cutter. Let rise again
for two hours after putting into pans. This recipe makes about
one hundred and fifty rolls.
GRAHAM MUFFINS.
1 cup Graham Flour
2 tablespoons Sugar
14 cups sifted White Flour Salt
14 cups Sweet Milk
3 heaping tsp. Baking
1 Egg
Powder
1 large spoon Shortening
Cream butter and sugar as for cake-beat well. Makes 12
muffins.-Mrs. Wm. H. Cavnah.
BAKING POWDER BISCUITS.
2 cups Flour
4 teaspoons Baking Powder
1 scant teaspoon Salt
3 cup Milk
1 tablespoon Butter
1 tablespoon Lard
-Mrs. C. N. Vicary.
BEATEN BISCUIT.
1 qt. Flour
1 tablespoon Lard
1 teaspoon Salt
1 teacup of ice water or milk
Mix a stiff dough and beat until soft, about twenty min-
utes. Bake in hot oven.-Mrs. David Day.
SODA BISCUITS WITH BUCKWHEAT FLOUR.
2 cups Buckwheat Flour
2 tablespoons Lard
1 scant teaspoon Soda
2 tablespoons Butter
3 teaspoons Baking Powder
1 cup Buttermilk
-Mrs. W. W. Clark.
79


BREAD, ROLLS, MUFFINS, WAFFLES
FINE BREAKFAST MUFFINS.
1 Egg
4 cup Butter
cup Sugar
4 cup Milk
13 cups Flour
27 scant teaspoons Baking
pinch Salt
Powder
Cream butter and sugar, add beaten eggs and milk; sift
flour, baking powder and salt and mix well. Bake in muffin
pans.—Mrs. H. I. Taggart.
GRAPENUT MUFFINS.
4 cup Butter
4 cup Sugar
Yolk of 1 Egg
1 cup Flour
1 teaspoon Baking Powder Ž cup Milk
1 cup Grapenuts
pinch Salt
Cream butter and sugar; add yolk of egg and milk; then
stir in flour, grapenuts, salt and baking powder. Pour in
muffin pans and bake.--Mrs. Ralph D. Stackpole.
GRAHAM MUFFINS.
2 Eggs
2 cups White Flour
1 tablespoon Shortening
Ž cup Water
2 cups Graham Flour
11 teaspoons Soda
2 cups Sour Milk
1 teaspoon Salt
1 cup Sugar
Mix sugar, shortening and eggs; add remaining ingredi-
ents, alternating the dry and the liquids. Pour in muffin tins
and bake.
YEAST MUFFINS.
2 cups Scalded Milk
1 teaspoon Salt
2 teaspoons Sugar
1 cake Yeast
2 Eggs
2 tablespoons melted Butter
Flour
and a little Lard
Scald milk; when lukewarm add salt, sugar and flour
enough to make a stiff batter. Soak yeast in 1 cup lukewarm
water. Let stand until light (about three hours). Add yeast
mixture to first mixture and add eggs and shortening. Put
in muffin pans and let rise. Bake in hot oven about 20 minutes.
82


BREAD, ROLLS, MUFFINS, WAFFLES
CORN CAKE.
3 tablespoons White Flour 1 tablespoon melted Butter
1 teaspoon Salt
1 Egg yolk
1 pint sour Milk
Mix these together, making a thick batter with corn meal.
Dissolve 1 teaspoon soda in } pint of hot water and add to the
batter. Lastly add the beaten white of 1 egg.-Mrs. R. B.
Kenny.
BUCKWHEAT CAKES.
1 pint warm Water
1 teaspoon Salt
Make a thick batter with 1 tablespoon white flour and the
rest buckwheat flour. Add i cake compressed yeast dissolved
in warm water and let stand over night. In the morning add
1 teaspoon baking soda dissolved in a little hot water and
enough warm milk to make it the right consistency.-Mrs. R.
B. Kenny.
BUTTERMILK WAFFLES.
3 cups Buttermilk
pinch Salt
3 cups Flour
1 teaspoon Soda dissolved in
3 Eggs
a little hot water
Mrs. C. C. Bow.
RICE WAFFLES.
1 cup cold boiled Rice
1 teaspoon melted Butter
(mashed)
pinch of Salt
1 cup Flour
beaten Yolks of 3 Eggs
2 teaspoons Baking Powder
Milk enough to make a thin batter. Lastly add whites of
eggs beaten to a stiff froth. Beat well and bake in hot, well-
greased waffle irons. Serve very hot.—Mrs. R. G. Geiger.
1 cup Milk
DELICIOUS PANCAKES.
1 teaspoon Baking Powder
1 Egg
pinch of Salt and Sugar
little melted Butter
Mix thoroughly, and bake on hot griddle.—Mrs. Matilda
Frank.
1 cup Flour
85


The Best Recipe for Success
To earn more, to spend less; To get more for each dollar I spend;
To spend only when either myself or someone dear to me will be
permanently benefited; To save a little more than I have in the
past; To spend a little less than I earn, always; To make the
best use of what I save; To those who adopt this creed, this
bank offers perfect safety for their funds.
The Central Savings Bank
of Canton, Ohio
Make Your Home Attractive
By Using Modern Equipment
PYREX GLASSWARE and FIRELESS COOKERS
ELECTRIC TOASTERS, GRILLS AND PERCOLATORS
ALUMINUM and ENAMEL WARES
THE CANTON HARDWARE CO.
Bell 3066
State 3600
"Old English Gray Ware"
"Republic White Ware"
No Better Cooking Utensils in all the World
BUY FROM YOUR DEALER
The Republic Stamping & Enameling Co.
Canton, Ohio
Climalene
Softens Water
Saves Soap
Have your tried Bowl -ene?
Ask your grocer
THE CLIMALENE CO.
90


PIES
CREAM PINEAPPLE PIE.
1 can grated Pineapple pinch of Salt
1 cup cold Water
2 heaping tablespoons Corn-
2 Eggs
starch
1 cup Sugar
Cook thoroughly, put in cold crust, and cover with
whipped cream.
CREAM PIE.
1 pt. Milk
Butter size of a walnut
2 tablespoons Cornstarch little Salt
3 tablespoons Sugar
Vanilla
Yolks of 2 Eggs
Cook until custard is quite thick and then fill shell (which
has been previously baked), and make meringue by beating
whites, and adding two tablespoons sugar, put on pie and
bake.—Mrs. Charles N. Vicary.
DATE PIE.
box Dromedary Dates 1 pt. sweet Milk
Remove seeds from dates, soak in milk over night (or for
several hours). Simmer slowly for 15 minutes; press
through sieve, add,
1 Egg Yolk
2 tablespoons Cornstarch
1 teaspoon Butter
Cook until thick, let cool, fill baked pie crust, and top with
whipped cream.—Mrs. Clarence G. Herbruck.
LEMON MERINGUE PIE.
1 qt. Water
Yolks of 4 Eggs
1 lb. Sugar
4 oz. Cornstarch
4 Lemons
2 oz. Butter
Grate the rind of the lemons on the sugar. Dissolve the
starch in a little cold water and mix with the yolks. Put the
sugar, water, juice and butter on to boil. When boiling, add
starch and yolks and stir until it thickens. Take off the fire
and fill in previously baked shells.-Lakeside Country Club.
93


PIES
LEMON FILLING FOR PIE.
2 cups Water
Yolks of 2 Eggs
1 cup Sugar
4 large teaspoons Cornstarch
Rind of 1 Lemon
Add juice of lemon after cooking. Use whites of eggs
for meringue.
LEMON PIE.
4 Eggs
1 cup Sugar
1 Lemon, juice and rind
Beat yolks of eggs until light, and add juice of lemon.
Cook in double boiler with 1 cup sugar, until thick custard
forms. Add stiffly beaten whites and grated lemon rind. Pour
into a baked pie shell and brown in oven.-Mrs. Dudley Reed.
CUSTARD PIE.
3 Eggs beaten together pinch of Salt
4 tablespoons Sugar
scant pint of Milk
Grate nutmeg. thickly over top and put in rather slow
oven until it is set.—Mrs. Frank Campbell.
LEMON PIE.
cup Sugar
2 tablespoons Cornstarch
1 Lemon, rind and juice 14 cups Milk
2 Egg yolks in custard
Make meringue of the whites beaten stiff and 1 tablespoon
of sugar.-Miss Mary E. Dougherty.
corn-
LEMON PIE.
3 small or 2 large Lemons-
1 cup Milk
juice
1 heaping teaspoon
11 cups Sugar
starch dissolved in a
Yolks 3 Eggs
little milk
1 white of Egg-beaten
Mix sugar, juice and eggs, add milk and cook till boiling.
Add cornstarch and cook until thick. Pour into baked crust
and cover with meringue made from the two egg whites
(sweeten) and brown quickly.-Mrs. L. J. Gschwend.
94


PIES
ORANGE CREAM PIE.
1 pt. Milk
1 tablespoon Flour (heaping)
Yolks of 2 Eggs
1 teaspoon Orange Extract
1 tablespoon Cornstarch
cup Sugar
(level)
Bake in one crust. Beat whites of eggs to a stiff froth,
and add 2 tablespoons sugar; spread on top and brown in
oven.--Mrs. H. I. Taggart.
PUMPKIN PIE.
1 cup Pumpkin
pinch of Salt
2 Eggs
1 tablespoon Flour
cup Granulated Sugar 1 cup sweet Milk
Spices to taste
Bake slowly 45 minutes.-Canton Club.
PUMPKIN PIE.
1 cup Pumpkin
1 teaspoon Salt
1 cup Sugar (brown and
1 teaspoon Cloves
white mixed)
1 teaspoon Ginger
2 Eggs
1 teaspoon Nutmeg
cup Milk
1 teaspoon Cinnamon
Line pie pan with crust, and fill with above mixture and
bake hour.-Mrs. P. L. McLain.
SQUASH PIE.
14 cups Squash
1} cups Milk
cup Butter (browned in 1 tablespoon Flour mixed in
skillet)
butter
2 cups Sugar
3 Eggs (beaten separately)
Mix in whites before putting in all of the milk. Scant ;
teaspoon cinnamon, little ginger, cloves and nutmeg.-Mrs.
Lewis Zollars.
95


PU D D IN GS
WHIPPED CREAM DESSERT.
1 pt. Whipped Cream Grated Macaroons
Grated Chocolate
Strawberry Jam
Divide one pint whipped cream into three parts. In the
first part put grated chocolate; the second, grated macaroons,
and the third, strawberry jam. Put one layer on the top of the
other, strawberry first, macaroons second, and chocolate last.
Place in a mold and pack in ice for 4 hours.-Mrs. George W.
Russell.
APRICOT SPONGE.
1 cup Apricots
i cup Sugar
1 tablespoon Gelatine
Soak apricots in warm water over night, and dissolve gela-
tine in cold water. Put apricots through fine sieve and add
to water fruit was soaked in; then add whites of 4 eggs beaten
very stiff. Add to apricots, and gelatine, and put in molds.
Served with whipped cream.—Mrs. L. Sollman.
FRUIT GELATINE.
1 box Gelatine (dissolved in 14 pints Sugar
1 cup cold water)
Boiling Water, enough to
Juice of 4 Lemons
make 2 quarts
Distribute fruit in whatever molds desired and pour the
liquid over it when cool.
Pineapple
Malaga Grapes (peeled and
Candied Cherries
seeded)
Bananas
Sliced Oranges
English Walnut Meats
-Mrs. Harry B. McMaster.
SNOW PUDDING.
1 box Gelatine
1 quart boiling Water
2 cups Sugar
3 Egg Whites beaten stiff
2 Lemons (juice)
Mix gelatine with boiling water and dissolve. When cool,
add sugar and lemon juice, lastly beaten whites. Beat until it
thickens. Put in mold and serve with custard.—Mrs. W. A.
Trease.
100


PUDDINGS
ROYAL CREAM.
1 qt. Milk
4 tablespoons of Sugar
box Gelatine
3 Eggs. Vanilla
Put gelatine in milk and let it soak for an hour. Beat
yolks with sugar and stir in milk. Set kettle in pan of hot
water and stir until mixture begins to thicken. Beat whites of
eggs to stiff froth. When kettle is removed from fire, stir in
whites quickly and turn whole mixture into mold. Put in cold
place to harden. Serve with plain or whipped cream.—Miss
Ella P. Rider.
CANNED PEACH SOUFFLE.
1 cup Peach Juice
Sugar to taste (about 4
5 Peaches put through
tablespoons)
grinder
1 box plain Gelatine
1 pt. Whipped Cream
Put into mold and serve with border of half peaches, and
whipped cream.Mrs. G. A. Leonard.
APPLE SPONGE PUDDING.
3 Eggs—separate
1 lb. Brown Sugar
1 cup granulated Sugar 2 tablespoons Butter
1 cup Flour
3 cup Water-scant
Beat well folding in egg 1 teaspoon Vanilla or Lemon
whites last
flavor
6 medium sized Apples 1 teaspoon Baking Powder
Pare and divide into eighths the apples. Put in baking
dish butter to cover. Pour over butter the brown sugar, then
put apples in and pour batter over all. Bake fto 1 hour in
moderate oven.-Mrs. G. H. Kittoe.
COLD CHOCOLATE PUDDING.
1 pt. Milk
envelope Knox unflavored
1 cup Sugar
gelatine
3 tablespoons Cocoa
Boil sugar, cocoa and milk for 5 minutes. Add gelatine
and boil another 5 minutes, stirring constantly. Remove from
fire and add vanilla. Serve with whipped cream when cold and
“set.”—Mrs. W. G. Saxton.
101


PUDDINGS
TAPIOCA.
1 cup tapioca soaked in three cups of water all night. In
the morning put in double boiler with 14 cups brown sugar.
Cook 11 hours, then add 1 cup chopped dates, and cook 4 hour
longer, then add 1 cup English Walnuts, and cook 1 hour.
Serve with whipped cream.-Miss Grace Hays.
APPLE DUMPLINGS.
2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 tablespoon Lard
Mix with milk, roll out like biscuit dough. Cut in pieces
to cover apples. Fill center of apples with sugar. Place in
baking dish, add 1 cup sugar, 1 cup butter. Pour boiling water
to about cover dumplings. Cover and bake 1 hour.—Mrs.
Robert Dannemiller.
APPLE ROLL.
1 cup Flour
3 teaspoons Sugar
pinch of Salt
1 teaspoon Baking Powder
Butter size of walnut
Cold Milk or Water
Roll out very thin, and spread one-half with 1 cup of
apples, white and brown sugar, pieces of butter, and cinnamon
and nutmeg. Fold over and bake. When half done, cover
with cup brown sugar, 1 cup white sugar, and 1 cup water,
and finish baking.-Mrs. Charles Harrison.
APPLE SLUMP.
Apples
2 cups Sugar
3 tablespoons melted butter 1 cup Water
1 cup Flour
1 teaspoon Baking Powder
Fill a buttered baking dish half full of sliced apples.
Sprinkle with one cup sugar. Spread over the top a batter
made of the other cup of sugar, the butter, water, flour and
baking powder. Bake in a slow oven till delicate brown on
top.-Mrs. R. V. Mitchell.
104


PUD DINGS
2 cups Milk
BISQUE TAPIOCA.
1 Egg, well beaten
1 heaping tablespoon Minute
Tapioca
3 tablespoons Sugar
1 teaspoon Vanilla
5 Macaroons-rolled
1 teaspoon Salt
Bake slowly, stirring occasionally. If desired, cook in
double boiler instead and use as custard. Delicious served
with sliced peaches.—Mrs. John L. G. Pottorf.
COCOA PUDDING.
1 Egg
3 large teaspoons Cocoa
$ cup Granulated Sugar 3 cup warm (not hot) Milk
1 cup Flour
3 tablespoons Butter
1 teaspoon Baking Powder pinch Salt
Mix sugar, flour, baking powder, cocoa, salt, add milk in
which butter has been melted, and egg beaten light. Steam
14 hours. Serve with whipped cream.--Mrs. C. R. Jamison.
PLUM PUDDING.
1 cup Molasses
1 teaspoon Soda
1 cup Suet
1 cup Raisins
3 cups Flour
1 cup Currants
1 cup Milk
1 cup English Walnuts
Clove, cinnamon and nutmeg Steam 3 hours
Sauce.
2 cups Sugar
1 cup Butter
1 cup Sherry
Butter and sugar to be creamed with hand. Add eggs one
at a time and beat hard, add sherry while mixing. Place on
back of stove where it will melt to a cream without cooking.-
Mrs. Zimmerman.
3 Eggs
SUET PUDDING.
1 cup Brown Sugar
1 cup Currants
1 cup browned Bread crumbs 1 cup Sweet Milk
1 cup chopped Suet
1 cup Flour
1 cup Raisins
pinch of Salt
3 teaspoons Baking Powder Citron to taste
Steam three hours.-Mrs. W. A. Frease.
110


PUDDINGS
SUET PUDDING.
1 cup ground Suet
4 cup Molasses
1 cup Milk
3} cups Flour
1 cup Raisins
1 teaspoon Soda dissolved in
teaspoon Salt
f cup hot water
Spice to taste
Steam 3 hours.—Miss E. E. Rieger.
BAKED OR STEAMED FRUIT PUDDING.
1 cup Sugar
2 teaspoons Baking Powder
1 cup Flour
pinch of Salt
Ž cup Water
2 tablespoons melted Butter
1 Egg
Mix sugar, flour, baking powder, salt; then add beaten
egg and water, and lastly melted butter. Butter baking dish,
and cover bottom with peaches, apples, cherries, or any kind
of berries. Steam or bake about an hour.—Mrs. T. K. Harris.
STEAMED PUDDING.
Butter size of an egg
1 Egg
1 cup Molasses
1 cup Sweet Milk
13 cups Flour
1 teaspoon Cinnamon
3 cup Raisins and any other 4 teaspoon Cloves
fruits desired
Steam 1 hour. Serve with hard sauce.—Mrs. H. C. Baker.
HOT CHOCOLATE PUDDING
2 tablespoons Butter
2 squares Chocolate
1 cup Sugar
1 cup Milk
1 cup Flour
2 Eggs beaten
2 teaspoons Baking Powder Salt
Steam 45 minutes.
Sauce.
2 square Chocolate
1 cup Sugar
Boil
1 cup Water
Thicken with corn starch and add cream when served.
Flavor with vanilla. Serve warm.—Mrs. H. P. Hoover.
111


P U D D I NGS
STEAMED PUDDING IN INDIVIDUAL CUPS.
2 Eggs
1 cup thin Cream
1 small cup Flour
teaspoon Soda
1 cup Molasses
£ cup Raisins cut in half
1 teaspoon Salt
This makes a thin batter.
Steam in individual cups 25 minutes.
Serve with any sauce.-Mrs. C. R. Jamison.
BROWN PUDDING.
1 Egg
1 cup Granulated Sugar 4 teaspoon Salt
1 tablespoon Butter
1 cup Sweet Milk
1 teaspoon Soda in Molasses
cup Molasses
2 cups White Flour
Steam 17 hours.
Serve with whipped cream and walnuts.—Miss Alice
Obermier.
FRESH BLACKBERRY ROLL.
Beat 2 eggs very light; gradually beat in 1 cup sugar and
grated rind of 1 lemon, or orange. Sift together 1 cup flour,
4 teaspoon salt and 17 level teaspoons baking powder; add to
first mixture with 1 cup hot water in which 1 tablespoon butter
has been melted. Beat thoroughly and turn into pan about 12
by 81 lined with thin paper well greased. Bake about 18
minutes. Turn onto large platter, trim off all crisp edges,
spread with quart of blackberries that have been standing 3
hour, or longer mixed with 1 cup sugar. Roll like jelly roll.
Serve with unsweetened whipped cream.—Mrs. Robert Kep-
linger.
112


Sauces
FOAMY PUDDING SAUCE.
1 Egg
1 cup Sugar
1 cup Butter (creamed) { wine glass of Sherry
Beat thoroughly, then heat in double boiler, but do not
boil.-Mrs. Emma Sollman.
HARD SAUCE.
4 cup of Butter
1 tablespoon Sherry
1 cup pulverized Sugar Whites of 2 Eggs
Cream butter and sugar, and beat until very light, then
add whites one at a time, beating all the time. Lastly, add
sherry or other flavoring. Put on ice to harden. Before serv-
ing, grate nutmeg over the top.--Mrs. T. K. Harris.
SHERRY SAUCE.
1 cup Butter
1 wine glass Sherry wine
2 cups Sugar
2 Eggs
Beat all together for half an hour, then let it scald, not
boil, stirring constantly.
HOT CHOCOLATE SAUCE.
1 Cup Sugar
pinch of Salt
1 tablespoon Flour
1 cup boiling Water
1 heaping tablespoon Cocoa
Mix all together and boil 5 minutes, and add 2 tablespoons
butter and vanilla, and beat.
115


SAU CES
MEMORANDA
116


Cakes
ANGEL FOOD I.
1 cup Sugar
1 teaspoon Cream of Tartar
1 cup Sifted Flour
1 pinch Salt
12 Egg Whites
1 teaspoon Vanilla
Sift flour and sugar 7 or 8 times. Beat egg whites as stiffly
as possible, before beating them add cream of tartar, salt and
vanilla. Sift flour and sugar into egg whites and fold in very
GENTLY.
Bake 35 minutes in slow oven. Turn upside down imme-
diately after removing from oven.-Mrs. Schrantz, North
Canton.
ANGEL FOOD II.
10 or 11 Egg Whites
1 teaspoon (level) Cream of
11 cups Granulated Sugar
Tartar
1 cup Flour
1 teaspoon Vanilla
Beat eggs to a stiff froth.
Sift sugar, flour, cream of tartar five times. Add to eggs
slowly, stirring slightly all the time. Add vanilla. Bake 40
minutes in ungreased Angel Food pan. Moderate oven.
CREAM ALMOND CAKE.
2 cups Sugar
À cup Butter
1 cup Milk
3 cups Flour
2 teaspoons Baking Powder
6 Egg Whites
1 teaspoon Vanilla
1 cup Milk
1 cup Cream
4 level tsp. Cornstarch
6 Egg Yolks
4 tablespoons Sugar
Filling.
pinch of Salt
1 lb. Almonds, blanched and
chopped
1 teaspoon Vanilla
-Mrs. Harry B. McMaster.
*117


CAKES
GOLD CAKE.
1 cup Butter
14 cups Flour
1 cup Sugar
31 teaspoons Baking Powder
5 Egg Yolks
4 teaspoon Salt
1 Egg
Ž cup Milk
Cream butter, add sugar gradually while beating constant-
ly. When mixture is very creamy, add the yolks of 5 eggs,
and 1 whole egg well beaten. Mix and sift flour, salt, baking
powder and add alternately with 4 cup of milk to first mixture.
Beat well. Bake in a moderate oven about 1 hour. Dust top
with confectioners' sugar.-Miss Alice Obermier.
CRUMB CAKE.
2 cups Crumbs
1 cup Butter
1 teaspoon Soda (level) 2 cups Sugar
4 cups Flour
2 Eggs
1 cup Sour Milk
Salt
and Grated Nutmeg
Rub flour and butter together, add sugar. Add eggs well
beaten, milk, nutmeg and soda (dissolved in one teaspoon of
water). Grease a long pan. Cover the bottom with half the
crumbs, pour in the mixture and sprinkle the remaining.
crumbs on the top. Bake and let cool in pan. Cut and put
in jar.
DEVIL'S FOOD I.
Part 1.
3 cup Brown Sugar, sifted
4 cup Chocolate
1 cup Milk
Cook together until they form a smooth paste. Cool.
Part 2.
1 cup Butter (scant)
2 cups Flour
2 Eggs
1 teaspoon Baking Powder
1 cup Brown Sugar, sifted -heaping
1 cup Milk
1 teaspoon Vanilla
Cream butter and sugar, add eggs and Part 1. Add milk
slowly, then the dry materials, sifted together, then vanilla.
Bake in layers. Moderate oven.-Mrs. D. D. Miller.
119


CAKES
CHOCOLATE CAKE.
Melt together-
1 Egg Yolk
2 squares of Chocolate
3 cup Milk
Then add-
1 cup Sugar
1 teaspoon Soda
Butter the size of an egg
14 cups Flour
Ž cup Sweet Milk
-Mrs. William J. Fritz.
CHOCOLATE CREAM CAKE.
Cream.
& cup Grated Chocolate
cup Brown Sugar
1 cup Sweet Milk
1 Egg Yolk
Beat together. Cook till like a custard. Cool.
Cake.
1 cup Brown Sugar
1 cup Sweet Milk
cup Butter
2 Eggs
2 cups Sifted Flour
Stir in the cream. Add 1 teaspoon soda, dissolved in
warm water. Bake.—Mrs. John R. Poyser.
FRUIT CAKE I.
11 lbs. Pulverized Sugar 1 gill Wine (Port)
1 lb. Brown Sugar
2 lbs. Raisins
1 lb. Butter
1 lb. Currants
2 tablespoons Molasses
1 lb. Citron
teaspoon ground Cloves 1 lb. Almonds when blanched
1 teaspoon ground Nutmeg 1 lb. candied Pineapple
1 teaspoon ground Cinnamon Flour the Fruit
small glass Grape Jelly
1 lb. candied Cherries
10 Eggs—well beaten
1 teaspoon Vanilla
2 teaspoons Baking Powder 10 drops Lemon Extract
1 lb. Flour
10 drops Orange Extract
1 gill Brandy
1 teaspoon Rose Water
Bake in slow oven. Soak the candied cherries in brandy
and wine over night. This quantity makes 4 good sized
cakes.-Mrs. H. I. Taggart.
120


CAKES
DEVIL'S FOOD II.
2 cups Brown Sugar
3 cup Butter
Part 1.
Ž cup Sour Cream
2 Eggs-Yolks
Part 2.
4 Cake Chocolate-grated teaspoon Soda
3 cup boiling Water
Mix Parts 1 and 2. Add-
2 cups Flour
Flavor
2 Eggs—whites
-Mrs. H. I. Taggart.
FUDGE CAKE.
1 Egg
1 cup Sugar
11 cups Flour
1 square Chocolate
Ž cup Sour Cream
3 cup boiling Wate
1 teaspoon Soda
Beat together sugar and egg. Add sour cream in which
soda has been dissolved, then flour and chocolate, and last of
all the boiling water. Bake in large square pan, and cover
with frosting of any kind.-Mrs. Wendell Herbruck.
FRUIT CAKE II.
14 lbs. dark brown Sugar
6 oz. Butter
6 Eggs
1 cup Orleans Molasses
1 teaspoon Soda
4 cup Brandy and Wine-
mixed
18 lbs. Flour, sifted 3 times
1 lb. Citron
1 lb. Candied Cherries
i slice Candied Pineapple
1 lb. Dates
1 teaspoon Cinnamon, Cloves
Nutmeg and Allspice
1 lb. Raisins, 1 lb. Currants,
floured and added last
2 cups Nuts
2 Oranges, Juice and grated
Rind
2 Lemons, Juice and grated
Rind
1 teaspoon Almond Extract
2 teaspoons Lemon Extract
Candied Lemon Peel
Candied Orange Peel
8 Figs
-Mrs. William J. Fritz.
121


CAKES
FRENCH CREAM CAKE.
1 cup Sugar
14 cups Flour
3 Eggs
2 teaspoons Baking Powder
3 tablespoons cold Water
Bake in two layers.
Custard : Take nearly 1 pt. of Milk, bring almost to boil-
ing point, then add 2 tbs. of cornstarch, 2 eggs, well beaten,
1 cup of sugar. Cook until thick enough to drop from a spoon
stirring constantly.
Remove from stove. Add 1 cup butter. When cold add 11
tablespoons vanilla.
Spread custard between layers and on top of cake.—Miss
Alice Obermier.
GINGERBREAD I.
cup Sugar
1 cup boiling Water
3 cup Butter
2 teaspoons Soda
2 Eggs
21 cups Flour
1 cup Molasses
1 teaspoon Baking Powder
1 teaspoon Ginger
1 teaspoon Salt-scant
1 teaspoon Cinnamon
1 cup Raisins
1 teaspoon Cloves
Do not add more flour, even though batter seems thin.
Bake in slow oven.—Miss Alice Obermier.
1 cup Sugar
4 cup Butter
cup Water
2 Eggs
2 cups Flour
NUT CAKE.
teaspoon Baking Powder
1 cup Seeded Raisins,
chopped
1 cup Nuts
-Mrs. D. D. Miller.
NEAPOLITAN CAKE.
14 cups Sugar
1 teaspoon Soda
4 cup Shortening
2 teaspoons Baking Powder
1 cup Sour Milk
Spice or Flavoring
2 cups Flour
Bake in three layers in moderate oven.—Mrs. Robert
Geiger.
122


CAKES
LADY BALTIMORE CAKE.
& cup Butter
2 rounded teaspoons Baking
14 cups Sugar, granulated-
Powder
sifted
4 Egg Whites
1 cup cold Water
4 teaspoon Almond Extract
3 level cups of Swansdown 1 teaspoon Vanilla
cake flour, sifted before
measuring three times
Cream the butter and sugar, add } of the water with 1
cup of the flour. Beat thoroughly and add the second cup of
flour. Continue beating. Into the last cup of flour add the
baking powder and add as the others. Add rest of water and
flavor. Fold in the stiffly beaten whites of the eggs, chop
through, do not beat.
Bake in a slow oven until cake reaches top of pan, then
turn oven higher. When cake is brown, it will be done. Bake
about 1 hour.-Mrs. D. D. Miller.
GINGERBREAD II.
4 cup Butter
1 cup soft white or brown
Sugar
1 cup Molasses
1 cup Sour Milk or Butter-
milk
2 Eggs-beaten separately
1 teaspoon Soda dissolved in
milk
2 cups Flour--measured be-
fore sifting
1 teaspoon ground Cinnamon
1 teaspoon ground Nutmeg
1 teaspoon ground Ginger
4 teaspoon ground Allspice
1 teaspoon ground Cloves
-Mrs. Frank Campbell.
ANGEL GINGERBREAD.
1 Egg-well beaten
1 teaspoon Cinnamon
1 cup Brown Sugar
1 teaspoon Ginger
4 Butter and Lard mixed 1 pinch Salt
and melted
1 cup Flour
Ž cup Molasses
cup Water-boiling
1 teaspoon Soda
Add the boiling water last. It will make the batter very
thin. Bake quickly.—Mrs. Charles Harrison.
123


ICINGS
MEMORANDA
134


COOKIES
DROP COOKIES.
1 cup Melted Butter
1 scant teaspoon Soda dis-
18 cups Granulated Sugar
solved in 2 teaspoons
34 cups Flour
boiling water
3 Eggs, beaten lightly
2 cups Raisins
4 teaspoon Salt
1 cup Nuts, mixed well with
1 scant teaspoon Cinnamon
1 cup of the Flour
Drop from the spoon on buttered tin. 1 cup of beef drip-
pings may be used instead of all butter.—Mrs. C. R. Jamison.
DATE BARS.
1 cup Sugar
1 box of Dates
3 Eggs
1 teaspoon Baking Powder
1 cup Flour
pinch of Salt
1 cup Walnut Meats
Beat egg yolks, combine with sugar. Mix together flour,
baking powder and salt, add the nuts and dates, stoned, and
quartered. Beat the whites of the eggs stiffly and add alter-
nately with the flour mixture to the egg yolks and sugar. Bake
in a moderate oven, cut in bars, and roll in powdered sugar.
Cut while hot.-Miss Alice Obermier.
EGGLESS COOKIES.
2 heaping cups Brown Sugar 1 teaspoon Ginger
1 cup Lard
1 teaspoon Cloves
1 cup Sour Milk
1 teaspoon Cinnamon
teaspoons Soda
1 cup Nuts
Add flour enough to roll and cut. Put on buttered tin and
bake in moderate oven.—Mrs. Harold Van Horne.
DROP GINGER CAKES.
1 cup Sugar
+ cup Lard and Butter
1 cup Molasses
1 Egg
cup Buttermilk or Sour 1 teaspoon Soda
Milk
21 cups Flour
2 teaspoons Cinnamon Allspice and Cloves
2 teaspoons Ginger
Drop from spoon on buttered tins.—Miss Ella Tonner.
138


COOKIES
OATMEAL COOKIES.
1 cup Sugar
1 teaspoon Salt
2 tablespoons Butter
2 teaspoons Vanilla
2 Eggs
2 teaspoons Baking Powder
21 cups Oatmeal
Drop on buttered tins. Bake until brown in a moderate
Coven.—Mrs. William A. Frease.
PEANUT COOKIES.
i Egg
1 cup Brown Sugar
1 teaspoon Soda
2 cups Flour
1 cup Sour Milk
1 cup melted Shortening 1 teaspoon Vanilla
1 cup chopped Peanuts
1 teaspoon Salt
Mix and sift together flour, sugar, salt and soda. Add
shortening and egg well beaten. Add vanilla, milk and nuts.
Drop from spoon on buttered tin and sprinkle with chopped
nuts. Bake in moderate oven.—Mrs. William A. Frease.
ROCKS.
14 cups Brown Sugar
23 cups Flour
1 scant cup Butter and Lard 1 teaspoon Cinnamon
3 Eggs
1 teaspoon Soda dissolved in
į lb. Raisins
17 cups hot water
1 lb. Currants
pinch Salt
1 cup Black Walnuts
Drop from spoon on buttered tins. Bake in moderate
oven.—Mrs. T. K. Harris.
PLAIN COOKIES.
2 cups soft White Sugar
1 cup Shortening
2 Eggs
1 cup Sour Milk
2 teaspoons Soda, scant
about 3 cups Flour (then
test)
Nutmeg to flavor
-Mrs. H. P. Hoover.
143


Ice Creams and Sherbets
MAPLE CREAM.
1 cup Maple Syrup
1 pt. Cream
4 Eggs
Put 1 cup maple syrup and four egg yolks in double boiler.
Boil until thick, beating with egg beater constantly. When
cool, add well beaten whites, syrup mixture and 1 pt. of
whipped cream. Freeze.—Mrs. Ed. E. Bender.
CHOCOLATE ICE CREAM.
1 cup Milk
1 oz. Chocolate
1 cup Sugar
2 tablespoons Sugar-melt
4 cup Flour
1 tablespoon boiling Water
2 Eggs
Cook milk, sugar, flour and eggs in double boiler until
thick, add melted chocolate, sugar and boiling water. Add
1 qt. whipped cream, 1 cup sugar, 1 tablespoon vanilla. Freeze.
--Mrs. A. G. Ryley.
LEMON ICE.
2 cups Lemon Juice
2 cups Sugar
1 cup Orange Juice
4 cups Water
Freeze. When half frozen add 2 egg whites, well beaten.
Freeze.
LEMON SHERBET.
1 qt. Milk
1 Orange (juice)
17 cups Sugar
3 pt. Cream
3 Lemons (juice)
Heat milk and sugar together and cool. Whip cream. Add
lemon and orange juice to milk and sugar. Add cream and
freeze.—Miss Ella P. Rider.
147


ICE CREAMS AND SHERBETS
MAPLE ICE CREAM.
1 cup Brown Sugar
Vanilla
1 tablespoon Butter
pinch of Salt
2 Eggs
1 heaping tablespoon Corn-
1 cup Cream
starch
Melt butter and sugar in skillet and allow to brown a little.
Add other ingredients. Beat continuously with egg beater and
when thick remove from fire. Pour into bowl and when cool,
add egg whites, well beaten, and 1 pt. whipped cream. Freeze.
"THREE IN ONE" SHERBET.
Juice of 1 Orange
2 Egg Whites, well beaten
1 Lemon
1 pt. Water
1 Banana-crushed
1 cup Granulated Sugar
Freeze.—Mrs. Jennie May Chance Chandler.
APRICOT SHERBET.
1 can Apricots—put through 11 pts. Water
meat grinder
11 cups Granulated Sugar
When half frozen add 2 egg whites well beaten.—Mrs. W.
L. Alexander.
FRENCH TUTTI-FRUTTI.
1 qt. Cream
1 pt. Sweet Cream
2 cups Sugar
4 cup Flour
1 cup Preserved Ginger Ž cup Seeded Raisins
1 cup Sherry Wine
2 Eggs
1 cup blanched Almonds
1 pt. Milk
Put milk in double boiler and let it reach boiling point.
Beat the eggs thoroughly and add them to the flour and sugar.
Stir this into the hot milk and keep on the fire 10 or 15 min.
Let cool. Whip the cream and add to the ginger, raisins, al-
monds, which have been chopped fine. Add sherry and freeze.
-Mrs. William J. Fritz.
149


ICEJCREAMS AND SHERBETS
MEMORANDA
162


Confectionery
CHOCOLATE CARAMELS.
3 cups Sugar
pinch Cream of Tartar
1 cup Corn Syrup
24 cups Milk
3 squares Baker's Chocolate 1 cup Butter
(grated)
Add milk at different times and boil until it forms a soft
ball.-Miss Ann Zollars.
FUDGE.
2 cups Brown Sugar
cup pure Cream
Boil five minutes after commencing to boil.-Mrs. H. P.
Hoover.
7
DIVINITY FUDGE.
2 cups Sugar
3 cup Water
1 cup Corn Syrup
Whites 2 Eggs
1 cup Nut Meats
Boil sugar and water till it threads then add the stiff
whites of two eggs into which the corn syrup has been beaten.
Bring to a boil and add nuts. Beat until creamy. Turn out in
buttered pan and cut into squares.—Mrs. Gilbert Canterbury.
CHOCOLATE FUDGE.
(Very Rich.)
1 cup Granulated Sugar Vanilla
2 squares Chocolate
4 cup Glucose
cup Cream
4 cup Butter
1 cup Brown Sugar
Melt butter then add sugar, glucose and cream. After
nixture is heated, add chocolate. Cook until a soft ball is
formed in cold water. Let cool before beating.-Miss Marie
Potter.
153


CONFECTIONERY
MEMORANDA
155


I CE D DRINKS
MEMORANDA
158


PICKLES AND PRESERVES
SLICED CUCUMBER PICKLE.
3 doz. Cucumbers (small 1 tablespoon Tumeric
seed)
1 qt. Vinegar
1 doz. Onions (size walnut) 1 tablespoon Mustard Seed
1 qt. Sugar
1 tablespoon Celery Seed
Peel cucumbers and onions and slice thin. Make weak
salt water and little vinegar to taste. Boil in it the cucumbers
and onions 25 minutes. Drain in sieve. Make syrup of 1 qt.
vinegar (straight), 1 qt. sugar, 1 tablespoon mustard seed,
1 tablespoon celery seed. Heat syrup, add pickle and onion,
cook 5 minutes and add 1 tablespoon (level) tumeric (dis-
solved in water). Cook 1 minute, can and seal.—Mrs. James
H. Hughes.
SWEET GREEN TOMATO PICKLE.
14 lbs. green Tomatoes, 1 pk. 1 oz. whole Allspice
4 lbs. Sugar
1 oz. whole Ginger
2 qts. Vinegar
4 large Spanish Onions
1 oz. whole Cloves
Slice tomatoes and sprinkle salt over them, let stand over
night then put in cold water and wash thoroughly. Tie spices
in bag and boil in vinegar, then put other ingredients in and
boil till tender.-Mrs. A. G. Ryley.
SWEET PICKLE PRESERVES.
1 doz. Heinz Sour Pickles 2 pints Brown Sugar
1 teaspoon Celery Seed 1 doz. whole Cloves
2 teaspoons Mustard Seed
Cut pickles in 1 and cover with liquid and let stand 4 days.
--Mrs. C. W. Harrison.
SPICED GOOSEBERRIES.
Take off stem and blossom. Boil in a little water until
soft. Cook several hours in amount sugar as berries and add
1 cup vinegar to about 2 qts. berries. Put cinnamon, cloves,
nutmeg, and very little ginger in bag and leave in the berries
until it tastes good. Cook until dark red.—Mrs. T. K. Harris.
162


PICKLES AND PRESERVES
CORN PICKLE.
11 doz. Corn
3 bunches Celery
1 head Cabbage
4 green Peppers
2 lbs. Brown Sugar
2 qts. Vinegar
} lb. Mustard
4 Onions
4 cup Salt
Boil 45 minutes and can.—Mrs. Wendell Herbruck.
MIXED PICKLE.
1 qt. small Onions
1 red Pepper
1 qt. green Tomatoes
4 green sweet Peppers
1 qt. yellow Beans
2 heads of Cauliflower
100 small Pickles
1 large bunch Celery
Make a weak salt brine and add a little celery and mus-
tard seed, and pour over the onions and cauliflower and let
stand over night. Salt the tomatoes and pickles by themselves
over night. Cook the beans in weak salt water till soft. Dress-
ing for this: 2 qts. vinegar, 2 cups sugar, let boil and add 2
tablespoons tumeric, 2 tablespoons dry mustard, and 4 cup
flour; make a paste and stir into the boiling vinegar, then
pour over the contents and boil 2 to 5 minutes and can.-Mrs.
Andrew M. McCarty.
CORN RELISH.
cup Salt
2 doz. ears of Corn
Mix-
1 small head Cauliflower or 4 cups Sugar
Cabbage
1
large Onions
2 teaspoons Mustard Seed
3 stalks of Celery
2 teaspoons Celery Seed
3 red Peppers (chop)
2 qts. Vinegar
Pour liquid mixture over ingredients and boil 4 hour.-
Mrs. John R. Poyser.
CHILI SAUCE.
1 peck Tomatoes
2 tablespoons Celery Seed
1 qt. Onions
1 tablespoon Cinnamon
doz. Mangoes
pint strong Vinegar
3 cup Mustard Seed
1 cup Sugar
3 tablespoons Salt
Cook slowly for several hours. Mrs. E. P. Herbruck.
163


PICKLES AND PRESERVES
CATSUP.
10 qts. strained Tomato juice 1 oz. Black Pepper
1 lb. Brown Sugar
oz. Celery Seed
3 cup Salt
1 teaspoon Cinnamon
3 Onions
1 teaspoon Cloves
4 teaspoon red Pepper 1 teaspoon Mustard
3 Bay leaves
1 pt. Vinegar
Cook ingredients until thick and seal.—Mrs. C. G. Her-
bruck.
GRAPE CONSERVE.
4 lbs. stewed Grapes
1 lb. English Walnuts (in
3 lbs. Sugar
shells)
1 lb. Seeded Raisins
Separate grape skins and pulps, boil pulp and put through
colander to remove seeds. Put sugar, skins and pulp together
and boil slowly to a jam. 2 hours simmering is enough. Chop
nuts, not too fine, and add with raisins to jam, but do not
cork. (12 cups.)-Mrs. W. J. Fritz.
ORANGE MARMALADE.
3 Oranges
4 cups Sugar
1 Lemon (just the juice)
4 cups Water
2 stalks Pie Plant (not
bunches)
Boil the skins of oranges in weak salt water until tender,
then put all through meat grinder and add the lemon juice,
water, and cook awhile, and add sugar and cook until clear
and like syrup.--Mrs. R. G. Geiger.
3 DAY ORANGE MARMALADE.
1st day–1 doz. oranges (juice only), 3 lemons (juice
only). Scoop out pulp (not division skin) and add skins
sliced paper thin. Add 3 pints water, and let stand over night.
2nd day-Boil mixture 45 minutes, and let stand. 3rd day-
To each pound of mixture add 17 pounds loaf sugar and boil
45 minutes. Use seeds of fruit boiled in pint of water until it
jells. Strain and put into main mixture.—Mrs. G. A. Leonard.
165


PICKLES AND PRESERVES
CARROT MARMALADE.
Three lbs. of carrots, grind and measure. Four lemons,
squeeze and grind rind. Sugar of the same amount as carrots
before cooking. Cook carrots until soft then add lemons and
sugar. Cook until thick. Mrs. Edmund Groetzinger.
RHUBARB MARMALADE.
6 lbs. Pie Plant peeled 1 lb. Figs or Oranges
4 lbs. Sugar
1 Lemon (no seeds)
Chop all, stand over night, boil 3 hours.—Mrs. John
Poyser.
LEMON BUTTER.
3 Lemons (juice and grated 1 lb. Sugar
rind)
small cup Water
3 Eggs (well beaten)
1 level teaspoon Butter
Beat well together and boil 5 minutes or until it thickens.
-Mrs. W. J. Fritz.
APPLE BUTTER.
25 lbs. Rambo Apples, pared 2 gal. boiled down Cider
and cut in eighths
8 Ibs. Granulated Sugar
-Mrs. R. V. Mitchell.
GRAPE BUTTER.
Pit 1 peck of ripe grapes, save the skins and boil the pulp.
Put through a colander to remove seeds and add skins again.
Measure the grapes and put in equal amount of sugar. Add
package of stick cinnamon, and boil till proper consistency.
Put in cups or glasses, and, when cold, cover with paraffin.-
Mrs. E. P. Herbruck.
GRAPE JELLY.
Wash, pick over and cover grapes with water, let boil,
and strain juice. Take two parts juice to one part sugar and
boil until it jells. Pour into jelly glasses. This will not crys-
tallize and jells perfectly.--Mrs. L. J. Gschwend.
166


INDEX
Page
85
81
84
81
80
.108
Eggs—
Deviled.
Beauregard
Mexican
Nog
Venetian
Egg Croquettes
Egg Dessert
Eggplant en Casserole
English Monkey
English Muffins
49
49
49
.157
.170
47
.106
34
.169
83
12
46
46
93
.136
99
.131
23
Cake
Muffins
Pancakes
Pone
Sticks
Cottage Pudding
Crab Soup
Cranberry
Jelly
Cream Pineapple Pie
Cream Puffs
Cream Sauce
Creole, Baked
Croquettes
Cheese
Chicken
Egg
Pecan
Rice
Salmon, or Tuna Fish
Croutons for Soup
Cucumber-
and Onion Pickle
Pickles
Sliced Pickles
Sour Cream Salad
Custard
Caramel
for Ice Cream
Macaroons
45
22
47
49
47
18
17
18
17
18
18
17
19
18
47
.115
45
.122
60
36
14
.159
.160
.162
55
.103
.148
.103
F
Fig Filling
Fish
Baked
Fried Scallops
Salmon Loaf
Salmon Croquettes
Scalloped Oysters
Scalloped Salmon
Shrimp Omelet
White Sauce for Fish
Foamy Omelet
Foamy Pudding Sauce
Fondu Cheese
French Cream Cake
French Dressing
French Fried Onions
French Tutti-Frutti
(Ice Cream)
Fried Cakes
Fried Noodles
Fritters-
Green Corn
Apple
Frostings (see Icings)
Fruit Cake
Fruit Gelatine
Fruit Ice Cream
Fruit Mold Salad
Fruit Salad
Fruit Trifle
Fudge-
Divinity
Chocolate
Mexican
Vassar
Fudge Cake
G
German Potato Salad
.149
48
35
.138
83
93
.109
.105
D
Date-
Bars
Muffins
Pie
Torte
Delmonico Apple
Dessert-
Whipped Cream
Mint
Egg
Deviled Eggs
Devil's Food
Don Eden Cake
Doughnuts-
Plain
Potato
Dumplings—
Apple
32
31
.131
120-121
.100
.148
54
59
99
.100
99
.106
49
-119, 121
.127
.153
.153
154
.154
.121
.48, 137
48
.104
58
174


INDEX
Page
.147, 151
.149
.147, 149
.148
.150
.148
150
.148
Page
Gingerale Salad
58
Gingerbread
Angle
.123
Plain
122-123
Soft
.124
Ginger Cookies
.139-140
Goulash
22
Gooseberries, Spiced
.162
Graham
Bread
73-74
Cracker Pudding
.108
Muffins
.82-83
Pudding
.108
Grape-
Butter
.166
Conserve
.165
Jelly
.166
Grapefruit & Grape Salad
Grapenut Muffins
82
Green Corn Fritters
32
Green Tomato Mincemeat 91
Green Tomato Pickle.
.161
Griddle Cakes
86
Bread Crumb Cakes
Buckwheat Cakes
85
Corn Cakes
85
Corn Meal Cakes
84
Delicious Pancakes
85
Pancakes
84
Potato Pancakes
84
Ground Meat Soup
12
Chocolate
French Tutti-Frutti
Maple
Peach
Red Raspberry
Strawberry
Tutti-Frutti
Without Custard
Icing-
Alligretti
Caramel
Chocolate
Fig
Mocha
Soft
Sour Cream
Uncooked
India Sauce
.132
.132
.131, 133
.131
.132
.133
.133
.133
.161
56
J
Jelly-
Cranberry
Jellied Consomme
Jellied Salad
46
14
--54, 57
86
K
Kentucky Punch
Kidneys & Roast Veal
Knöepfles
Kuchen
..157
-24, 26
84
78
H
Ham-
Baked
Baked Whole
Hard Sauce
Hashed Brown Potatoes
Hermits
Hermits Lizzie
Hickory Nut Taffy
Hollandaise Sauce
Hot Chocolate Sauce
24
25
.115
39
.141
.140
.154
65
.115
L
Lady Baltimore Cake
.123
Lakeside Country Club Fried
Onions
36
Lamb, Stewed
26
Lemon
Butter
.166
Cookies
.140
Filling for Pie
94
Ice
.147
Meringue Pie
93
Pie
94
Sherbet
.147
Luncheon Dish, A Good
48
Lizzie Hermits
.140
Lobster a la Newburg ......170-171
.147
.148
I
Ice-
Lemon
Orange & Pineapple
Ice Cream-
Plain
Banana
Blackberry
.151
..148
.150
M
Macaroni
Timbales
Salad
Macaroon Custard
36
36
57
.103
175


Cookery
Children's
Mission cook book
35669
Gipt of:
Janice B. Longone
1920
ch


Children's
Mission cook book
35669
Gift of:
Cookery
1920
Janice B. Longone
ch