__
T
*
GARVEY BROS.
Blackwell, Okla.
SHOES, DRY GOODS AND
READY-TO-WEAR
We feature Redfern Coats and Suits
for Women.
They are garments that you can buy
with perfect security, that the style,
the material, the price and the whole
garment are RIGHT.
Spend a little time looking over our
new Coats and Suits, always freshly
arriving.
º
º
New Ed ison
THE PHONOGRAPH
WITH
A SOUL
Lee Music Company
Blackwell, Okla.
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YOUR RECIPE
for Men's Wearing Apparel
is to be found at the Recognized
Headquarters.
KUPPENHEIMER SUITS
STETson HATS
INTERWOVEN HOSE
MANHATTAN SHIRTS
COOPER'S UNDERWEAR
KING WORK CLOTHES
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| | | | | | | ||
º Wºl ºf Wºl º
º º ºy wº º º
- º º
Blackwell, Okla.
WHERE QUALITY TALKs
º

2


#################3;
The Green Valley
Cooking Club
Cook Book
‘Pub/ished by the (4dies of
THE G. V. C. CLUB
North of Blackwell
Oklahoma
85o CoPIEs
Printed by The Blackwell Job Printing Company
September 27
I 92O
§§§§§§§§§§§§§§§§§§



ARTICLE Page
BREAD ------------------------------------------------ 5.
Biscuits –––––––––––––––––––––––––––––––––––––––– 5 .
Graham Gems ---------------------------------- 6
Corn Bread ------------------------------------ 8
CAKES AND GINGER BREAD ---______________________ 16
Angel Food Cake ------------------------------- 79
Devil's Food Cake ---------------------_________ 90
CANDIES ---____________*—----------------------------- 35
Ocean Foam ----------------------------------- 35
Chocolate Fudge --------------------- " " -------- 37
Marshmallows ---------------------------------- 35
CANNING --------------------------------------------- 19
Canned Strawberries ---------------------------- 19
To Can Beans ---------------------- " " ----------- 21
Canned Meat --------------------------- * ------- 33
DAINTY ICES AND COOKIES -----____________________ 99
Cooked Ice Cream ------------------------------ 99
Punch –––––––––––––––––––––––––––––– ------ - - - - - - - 101
DESSERTS AND PUDDINGS -----_____________________ 67
Apple Dumplings --------------------------, ---- 70
DOUGHNUTS AND COOKIES . . . . . . . . . . . . . . . . . . . . . . . . . . 94
EGGS --_________ ------------— — — — — — — — — — — — — — — — — — — — — –––––– 15
Pickled Eggs ------–––––––––––––––––––––––––––– 16
FISH AND OYSTERS ---_______________________________ 14
Mock Fish --___________ ------- ------- ---------- 15
Oyster Soup ------------------------------------ 17
MEATS ------------------------------------------------ 9
Roast Beef ------------------------------------- 12
Baked Hash ------------------------------------ 13
MISCELLANEOUS ---_________________________________ 1O4
PTBS -------------------------------------------------- 45
Lemon Pie -------------------- ----------------- 47
Banana Pie --__________________ ---------------- 50
Pineapple Pie ---------------------------------- 52
SALADS AND SANDWICHES -------___________________ 52
Chicken Salad ---------------------------------- 54
Fruit Salad ---------------------- -------------- 65
SOUPS AND NOODLES ------___________________ ------- 17
Chili ------------------------------------------ 18
4.



B R E A D
BISCUITS, GEMS, POPOWERS, PANCAKES, ROLLS,
WAFFLES
“Good friends, who would these pages test,
A whisper in your ear, -
These dishes are the very best
Your husbands’ heart to cheer!
Let none escape, but try them all—
To boil or fry or bake;
We'll warrant they are just as good
As Mother used to make l’’
Baking Powder Biscuits
1 quart flour, 1 teaspoon salt and 2 teaspoons of
baking powder sifted together well, 1 tablespoon of
lard thoroughly rubbed through flour. Mix as soft as
can be handled, with sweet milk. Roll into sheets 34.
inch thick, cut with cutter and bake about 15 minutes
in hot oven.—Eva Richards.
Soda Biscuit
1 pint sour buttermillk, A teaspoon of salt, 1 level
teaspoon of soda, 1 rounding teaspoon of baking pow-
der, 1 large tablespoon of lard. Sift soda and baking
powder in flour; mix soft enough to roll. Bake in
quick oven.—Mrs. M. E. Holland.
Parkerhouse Rolls
2 quarts flour, mix in 1 tablespoon lard, 1 table-
spoon sugar and 1 tablespoon salt. Make hot in flour
and pour in 1/2 cup yeast, 1 pint milk which has been
scalded and cooled. Let this stand without stirring
until noon, then mix and knead well. Let it stand till
light, then roll out 1/3 inch thick, cut with biscuit cut-
ter, butter and fold like a turnover, let rise again, then
bake in a quick oven.—Mrs. Lientz.
5



Apple Fritters -
Sift together thoroughly 1% cups flour, 11% tea-
Spoons baking powder and 4 teaspoon salt. Add 2%
cup milk, 1 egg well beaten and 2 apples sliced thin.
Drop by spoonfuls into deep fat hot enough to brown
a piece of bread while counting sixty. When cooked,
drain on paper, sprinkle with powdered sugar and serve
at Once.
Corn Bread
Two cups indian, one cup wheat, ,
One cup sour milk, one cup sweet,
One good egg that well you beat;
With one spoon butter new ;
Half cup brown sugar add hereto.
Salt and Soda, each a spoon.
Mix up quickly and bake it soon.
Then you’ll have corn bread complete;
Best of all, corn bread you’ll eat.
Eaten with honey and butter good,
And you’ll be living as all farmers should.
—Ruth Jamison.
Corn Bread
1 cup of corn meal, 2 tablespoons of sugar, /3 tea-
spoon of salt, 1 cup of flour, 1 egg, 1 cup of sweet milk,
1 tablespoon of melted butter, 1 teaspoon of baking
powder.
Southern Corn Bread
1 pint boiling water, add 1 small cup corn meal,
1/3 teaspoon salt, cook 5 minutes and cool; 1 pint but-
termilk, 1 teaspoon soda, 1 tablespoon sugar, 1 table-
spoon shortening, 1 egg and enough corn meal to make
a thin batter. Bake in a quick oven not over 1% inch
deep in pan well greased.—Mrs. R. A. Candell.
Southern Hoecake
Scald meal with salted water till a thick mush is
made. Let cool. Then spread in greased pan and
brown slowly on both sides, taking at least one-half
hour.—Mrs. M. E. Holland.
Brown Bread
1 cup sour milk, 1 cup sweet milk, 1 cup molasses,
% cup sugar, 1 teaspoon salt, 2 eggs well beaten, 1
teaspoon soda dissolved in a little boiling water, 1 cup
flour, 2% cups corn meal. Bake 1 hour.—Mrs. Wm.
Otstot.
8



Frank H. Robertson
JEWELER AND OPTOMETRIST
Eyes Tested
Your Satisfaction
Our Success
THE HALLMARK STORE
111 North Main Street
Pepper Hash
2 dozen mangoe peppers, red and green, half of
each, 2 heads of cabbage, 1 dozen large onions. Grind
and put 1 teacup of salt on mixture and let drip over
night. Next morning mix in 2 teaspoons black pepper,
2 tablespoons white mustard seed, 4 tablespoons of
grated horseradish, 2 tablespoons celery seed, 2 cups of
sugar. Pour vinegar over. Cook and seal.-Mrs. M.
L. Baldwin.
1.
Steamed Beef
Put roasting pan on fire and let become well
heated. Wash meat, drop in heated pan, sear well on
both sides. Remove meat. Cover bottom 2 inches or
more with water. Do not allow to boil dry. Place
meat in steamer, salt and pepper, cover and steam until
tender. Depends on kind of meat and size. Then
make a thickening of flour and milk. Add to water
which is in lower part of steamer. Makes good gravy
or parboiled beans put in the water below meat, Sea-
soned to taste and cooked while meat is steaming, are
sometimes preferred.—Mrs. Clifford Savage.
I I



Chop Suey
Cut into small squares /2 pound of veal, ſ/º pound
pork and 1 pound of beef. Fry in hot drippings or lard
until brown, Sprinkle in 1 tablespoon of flour and brown
it. Cover with water, add 2 tablespoons of molasses
and cook slowly for 1 hour. Cut up 1 large stalk of
celery and 3 or 4 large onions and fry light brown in
hot fat. Add this to the meat and cook for 1/2 hour.
Serve with plain boiled rice.—Mrs. Wm. Otstot.
Roast Beef
Put beef in pan, pour boiling water over. When
about half done season with salt, pepper, and cover
with flour; then keep basting until tender.
Dressing—Soak bread in cold water, squeeze out
dry, season with salt, pepper, sage and 1 egg. Keep
all well basted.—Lottie Root.
Flank Steak En Casserole
1 flank steak, 1 cup buttered crumbs, 1 cup toma-
toes, 1 teaspoon onion juice, 1 pint hot water or stock,
crumbs and tomatoes and spread over one side of steak.
1 teaspoon lemon juice, 1% teaspoons salt, 1 Speck
pepper, 1 speck each of nutmeg and cloves. Sear steak
closely on both sides, rub in the seasoning. Mix bread
Roll, skewer, and place in casserole in the water or
stock, cover closely and bake in slow oven 1 hour. Sift
from casserole, thicken stock and pour over steak-
Mrs. D. D. Bayler. -
Veal Birds
Use 3 inch squares of round veal, spread each piece
with stuffing, keeping it away from the edges. Trim-
ming may be browned and mixed with stuffing. If
stuffing is not used sprinkle with flour, salt and pep-
per. A slice of bacon may be substituted for stuffing.
Roll, skewer with toothpicks, roll in flour and suet.
Half cover with milk or water and simmer 1 hour. Re-
move to a hot platter, make a sauce as thick as for
creamed dishes using the contents of the pan. Cover
veal with sauce and serve. Veal birds may be baked
instead of stewed.—Mrs. D. D. Bayler.
Veal Loaf
3 pounds Veal, 1 pound pork, 3 eggs well beaten, 1
cup cracker crumbs, 2 cup milk, 1 tablespoon sage, 1
teaspoon salt, 1 teaspoon pepper. Cover top of loaf
with cracker crumbs and bake 2 hours, basting often
with 1 cup of water, 1 tablespoon butter and 1% tea-
spoon nutmeg.—Mrs. John Holland.
I 2



Polive
For a medium sized casserole get 25c worth of
Steak (round), 15c worth of pork daisy. Grind this to-
gether and add 34 cup of rice, 1 large onion, 1/3 of a
mango, Salt and pepper and 1 pint of tomatoes. Put
this in casserole and add lots of water and add more
as needed. Bake about 2% hours.-Mrs. Z. J. Hull.
t
Spanish Stew
% box elbow macaroni, 1 pint of tomatoes, 2 or 3
pimentoes, 1 small can of mushrooms, sirloin or round
Steak, quantity desired. Cook the macaroni until ten-
der in water, put the tomatoes through colander, cut
the pimentoes fine, quarter the mushrooms, stir to-
gether and season with salt and cook slowly until
blended. Smother the steak in onions until well done,
grind through meat grinder and add to the stew. Do
not cook very long after adding the meat.—Mrs. Z. J.
Hull.
Chicken Pie
3 tablespoons melted butter, 5 cups warm broth,
3 tablespoons flour mixed well, 1 cup cream and milk.
Let cook till it bubbles, then pour over cooked chicken
leaving out broth for gravy. Crust
2 cups flour, 4% teaspoon salt, 2 teaspoons baking
powder, 2 tablespoons lard, 1 egg beaten and add 1 cup
milk. Mix, roll out size of pan and lay on top. Bake
slowly for 34 hour.—Ruth Jamison.
Baked Hash
1 layer sliced raw potatoes, 1 layer onions, 1/2 cup
raw rice, 12 cup canned tomatoes, 1/2 pound hamburger,
rest of can of tomatoes. Cover with bread crumbs
that have been mixed with suet. Salt and pepper each
layer. Bake 2% hours.-Mrs. W. C. Larrabee.
Spanish Hash
1 cup boiled rice, 1 small can tomatoes, 2 onions,
a pinch of red pepper, 1 cup boiled corned beef run
thru a food grinder. Salt to taste. Put all together,
add water and simmer for one hour. (This makes a
good dish for harvest hands.)—Mrs. Chas. Cornelius.
Baked Cheese
Put cheese in pan, salt and pepper to taste. Place
in hot oven and bake until cheese is melted and brown. .
Fine.—Mrs. Wm. Otstot. -
I 3



Beef Loaf
2 pounds of good beef, 1 pound of pork. Put meat
through a food grinder. 3 well beaten eggs, 3 cups of
cracker crumbs, 1 cup of cream or milk. Mix well,
Season to suit taste. Roll in cracker crumbs. Shape
into loaf, lay 3 slices of pork over top, cover with water,
bake 3 hours.-Mrs. M. Cope.
- Hot Tamales
2 pounds of flank steak. Boil tender, save broth.
Grind meat real fine, add 15 Mexican chili peppers
mashed, cleaned, seeds and hearts removed and grind
fine, add 15 buttons of garlic, a pinch each of camenia
seed, bay leaf, Mexican sage; grind fine, mix with
meat, salt to taste. Take broth stiffen with corn meal.
Take inside of corn husks, pour boiling water over them
till soft, then take the corn meal after cooking well,
spread on husks 1/4 inch thick. Roll meat in a roll a
little larger than lead pencil and place on corn meal.
Roll the husks, fold both ends, lay in a steamer and
steam 1 hour. Eat while hot.—Ida M. Geiger.
Chicken Dressing
Chop fine 1 onion, 2 small raw potatoes, 2 raw ap-
ples; add to bread broken into small pices. Add 1 can
oysters, sage, salt, pepper, and butter to taste, and a
little baking powder.—Mrs. Elmer U. Walter.
FISH a.222ſ OYSTERS
Salmon Loaf
1 can salmon, 1 egg, 1/2 cup milk, /2 cup bread
crumbs, salt and pepper to taste. Mix all together,
steam 1 hour. When done turn onto a platter and pour
over it the following sauce: 1 cup milk, 2 tablespoons
flour and 1 tablespoon butter. I sometimes use flour
instead of egg.—Mrs. Mabel Walter.
Escalloped Oysters
To 1 pint of oysters use 1 pint of bread and cracker
crumbs. Grease the dish to be baked in. Add a layer
of oysters, salt and pepper a little, then some crumbs
and small pieces of butter. Then the next layer the
same and so on till through. Thin with a pint of rich
milk and cream and bake 30 minutes.
- Macaroni and cheese and escalloped corn may be
fixed in the same manner.—Mrs. Eva Richards.
I 4.



SEE
GEARHARD BROS.
HARDWARE (0.
* for your
HARDWARE QUEENSWARE
PLUMBING GRANITE WARE
IMPLEMENTS
ALUMINUM WARE
º
CANNING
Chow Chow
2 gallons green tomatoes, 1 gallon cabbage, 1 quart
green peppers, 1 quart onions, 1 gallon vinegar. These
ingredients chopped fine, mixed with vinegar Sweetened
and Spiced.—Mrs. John Huls. - -
Canned Strawberries
Stem and wash strawberries, put them in kettle
or pan, let come to boil. Will make their own juice
without adding water or sugar. When thoroughly
heated, can. Will always taste fresh.-Mrs. J. M.
Frazier.
Sun Preserved Cherries
3 pounds granulated sugar, water to dissolve
sugar, 3 pounds pitted cheeries. Boil sugar and water
until it makes a hard ball when dropped in cold water.
Add cherries, let come to a boil and boil 15 minutes,
place on platters and set in the hot sun until juice is
a good syrup which usually takes 5 or 6 hours. Seal
in cans or in jelly glasses and cover with parafine,
fruit being cold. This is an excellent recipe for Straw-
berries or gooseberries.—Mrs. Morris.
I9



*
Housh Grocery
QUALITY, SERVICE
SATISFACTION
Phone 9 and 10 115 N. Main St.
Virginia Chow-Chow
3 heads cabbage, 1% peck ripe tomatoes, 1/4 peck
green tomatoes, 1% dozen onions, 1% dozen red and
green peppers (seeds removed), 1 tablespoon black pep-
per seed, 2 pounds brown sugar, (1 teacup grated horse-
radish, 1 ounce turmeric—I always omit these two),
1 ounce celery seed. 1 tablespoon ground mustard.
Chop all finely; add 1 pint of salt and let stand over
night. Then put in a wire basket and drain, after
which put in kettle with spices; cover with vinegar and
boil a few minutes. Seal while hot.—Mrs. J. B. Hol-
land.
Sweet Pickles
This recipe will answer for peaches, pears, cante-
loupe and watermelon rind. Pare and weigh the fruit;
to each 7 pounds of fruit allow 3 pounds of sugar and
a pint of vinegar, measure 1 teaspoon of allspice, 1
teaspoon of cloves, 2 teaspoons of cinnamon, 1% tea-
spoon of mace and a grated nutmeg, mix all together,
divide in four portions and tie loosely in a square of
cheese cloth. Throw these bags into the boiling sugar
and vinegar, bring to a boiling point and skim. Add
-
2O



Fey Meat Market
CHOICE MEATS
Quality
is Our Motto
106 North Main St. - Phone 7
º º
Canned Rhubarb
- Wash rhubarb well and cut into small pieces, pack
in jars, fill with cold water, seal tight. When ready to
use will not need as much sugar as when fresh.
Canned Tomatoes
Scald good, sound, ripe tomatoes. Take peeling
off and pack in jars. Then pour boiling water over
them till bubbles of air stop coming to top of jars.
Seal tight and leave stand in boiling water till cold.
Dry good and wrap in paper to prevent light from
fading.
Canned Pickle String Beans
Cut ends and string. Boil until done with a little
salt in water. Then drain and put in boiling vinegar
spiced and sweetened to taste. Let boil 5 minutes and
seal tight.—Mrs. Eva Richards.
Chili Sauce -
24 medium sized ripe tomatoes, 8 medium sized
onions, 5 cups vinegar, 4 tablespoons salt, 8 tableSpoons
sugar, 4 tablespoons cinnamon, 4 teaspoons cloves, 4
teaspoons pepper. Boil gently 2 hours.-Mrs. M. E.
Hargraves.
25



Canned Beef
Cut up your beef in small pieces and cook until
done. Then about 1% hour before canning it put in
vinegar enough to taste a little sour. It is splendid. I
have kept it over a year canned in 1/3 gallon glass jars.
- Sugar Cured Hams and Bacon
This receipt calls for 7 pounds salt, 2 ounces salt-
peter and 2 pounds of light brown sugar for each 100
pounds of ham and bacon, packed tightly in a barrel or
jar after thoroughly cooling. The salt, sugar and Salt-
peter dissolved in hot water and cooled. Then boil
enough water, and cool, to cover the meat well, putting
all over the meat and weighting it down in the brine.
We have used this recipe for years. *~
To Keep Flies From Meat
Take 1 pint of sorghum molasses and make it
black with pepper. Then make a paste by putting in
flour to thicken it, so you can spread over the meat.
This is done after you have smoked your meat. Then
wrap in cloth or paper and hang up. No flies will
bother it and it will keep sweet and nice all summer.
Canned Beans
Break, wash and cook until tender. Then put in
vinegar enough to taste sour. Do not salt them, just
cook until done, they will keep for years.-Mrs. S. M.
Smith.
A Good Way To Dry Cherries
Wash and stone the cherries. Put them in a pan
and stir until the cherries take up all the uice. Let
them dry thoroughly. Place a layer of cherries in jar .
then a layer of sugar until you have the jar full. Tie
a cloth over. They are supposed to be packed in jar
tight. These are fine, better than canned cherries.—
Mrs. J. W. Jackson.
Quince Honey º
3 quinces grated fine, 21% pounds of cane sugar,
144 guarts of water. Boil until it looks like it would
jell. Stir well to keep from sticking.—Mrs. Elmer
Walter.
28



Strawberries Canned, No. 2
Add 1 cup (1% pint) of sugar to each quart of ber-
ries, packing the raw fruit in jars, and adding the
Sugar in layers. Let stand an hour. Add no water,
but place on rack in boiler, observing general direc-
tions. As soon as the water boils thoroughly around
the jars, remove them singly and fill to overflowing
from a kettle of syrup (in proportion of 1 cup of sugar
to 2 of water) which must be ready and boiling; or bet-
ter still fill up the unlfiled space from another jar, add-
ing both the fruit and juice. Seal. Fine.—Mrs. Elmer
U. Walter.
Corn Relish
Chop fine 1 large or 2 small heads of cabbage, 1/3
dozen ripe peppers, 1% dozen onions and a bunch of
celery. (Celery seed may be used instead of celery.)
Boil together 3 quarts of vinegar, 3 cups of sugar and
1% cup each of mustard and salt for a few minutes, then
add chopped ingredients, boil 20 minutes. Add the
corn freshly cut from a dozen large ears and boil 20
minutes more. If it becomes too thick to stir add a
little more vinegar. Turmeric powder added at the last
is good. Seal in pint jars.-Mrs. N. E. Hannamon.
Corn Relish
2 dozen ears sweet corn, 2 dozen mangoes, 1 dozen
red peppers, 1% cup salt, 1 cup vinegar, 1 cup sugar.
Boil until corn is tender, and seal. Fine.
Corn Salad.
1 large head of cabbage, 20 ears sweet corn, 4
onions, 4 red peppers, 1% cups sugar, /2 cup salt, 2
quarts vinegar, 3 tablespoons mustard. Boil 15 min-
utes and seal.
Pumpkin Marmalade
Peel and cut up pumpkin and run through food
chopper. To every 4 cups of pumpkin add 1 lemon and
1 orange. Peel, lemons and oranges, remove seeds,
grind peels. Mix pulp lemon and orange peels and
pumpkin, add water sufficient to cover, cook slowly
till tender. Then for each cup of mixture, add 1 cup
granulated sugar. Stir together well and cook till thick
like any other marmalade.
29



Sausage Keeps Through July
My recipe for sausage has been used in our family
for 30 years and always gives satisfaction. For every
pound of sausage allow 1 teaspoon each of Salt, Sage
and pepper and for every 3 pounds of meat allow 1
teaspoon of ginger. If cayenne pepper is preferred,
the ginger is omitted. When we make large quantities
of sausage we mix it in 50-pound lots. For this amount
use 1 pint each of black pepper, sage and salt and 4%
pint of ginger. To save weighing, use a 50-pound lard
can. Trim away the bones and bruised parts and put
a layer of meat in the can, sprinkle thickly over it a
layer of seasoning, which should be ready mixed in a
pan, and continue alternating meat and seasoning until
the can is heaping full. Then grind the meat and it
will be thoroughly mixed. When I prepare sausage to
keep a long time I leave out the sage as that makes
the meat strong. I pack the freshly seasoned sausage
in 4/3 gallon crocks, set them in the oven in a pan of
hot water and bake slowly for 3 hours. When the
crocks are cold I fill them with lard or meat fryings
and Seal with several thicknesses of paper. I have put
up sausage this way for 15 years and it has never
failed to keep through the summer—sometimes as late
as October.—Mrs. P. McCorkle, Tennessee.
Corn Salad
4 red peppers, 12 ears of corn, 2 quarts vinegar, 2
tablespoons salt, 1/4 pound of ground mustard, 1 cup
sugar. Chop 1 head of cabbage, let it drain. Chop
peppers and cut off corn and mix. Boil all together 20
minutes.—Mrs. J. W. Junkens.
Hulled Corn
Take 4 quarts of yellow corn, put in a large kettle,
fill with water, add 6 teaspoonfuls soda. Cook until corn
swells and the hulls come off easily, wash and rinse
in several waters, return to kettle and cook, changing
the water several times, salt the water the last time.—
Mrs. Wm. OtStot.
32



Garrison Furniture (0.
Successors to
WHITE & GARRISON
WE CAN FURNISH YOUR HOME
COMPLETE
-
SEE us for Picture Framing
The Store that Saves You Money
Phone 130 117 S. Main St.
:
º
For Sausage
Take a gallon jar, pack tight with seasoned saus-
age. Put in oven with slow fire. Bake 3!/2 hours, take
out. There will be fat on top, if not enough to cover 1%
inch, add more lard. This will seal it and keep until in
the summer. Slice out as needed, put lard back over
sausage often as taken out.—Ida M. Geiger.
Canned Meat
Either Pork or Beef. Sterilize same as for can-
ning fruit. Cut meat in chunks, salt as you would for
cooking, scattering a little on each piece, pack in jars
tight. Press in with something that will make meat
solid. Do not put any bones in jars, fill solid to the
neck. Do not wash meat or use water. Put rubbers
and lids on, screw up tolerably tight. Put a board or
old carpet doubled, in bottom of boiler, add jars, fill up
to the neck with cold water and boil 31% hours, keep
boiler closed tight. Turn fire out, lift jars out, and
tighten up. Will keep indefinitely.—Ida M. Geiger.
33



Fried Sweet Potatoes
Pare and slice, same as preparing to fry Irish po-
tatoes. Fry in lots of butter. Season with pepper,
salt, and when almost done sprinkle a little Sugar over.
These will fry done in 10 minutes and are very good.—
Mrs. Eva Richards.
Escalloped Onions
Boil onions in salt water until tender and drain.
Put in baking dish, cover with rich milk. Cover with
bread or cracker crumbs, moisten with milk and butter
and bake a light brown.—Mrs. Lewis Mayer. -
Macaroni and Tomatoes
Boil 1 cup macaroni in salted water until tender
and drain. Add a small can of tomatoes, season with
salt, pepper, butter and a little sugar and cook.-Mrs.
Eggers. -
Frijoles
1 cup canned kidney beans, 2 tablespoons butter,
7 tablespoons grated cheese, 1 small onion, 1 cup milk
or juice from beans. Salt and pepper to season. Melt
butter in frying pan, add onion, brown slightly. Add
beans drained and slightly mashed. Let beans cook up
in butter. Add liquid, let boil, season. Remove from
flame, add cheese. Serve on wafers or toast.—Mary
Clift.
Stuffed Sweet Peppers
6 Sweet peppers, 1% cups cooked meat, 1 onion, 1
tablespoon butter, 1 tablespoon parsley, 1 teaspoon salt,
1 cup bread crumbs, water or stock to moisten good.
Cut peppers in halves lengthwise and remove seeds.
Chop meat (this may be veal, chicken or lamb) fine,
also onion and bread. Mix all the ingredients together
except the stock or water. Fill peppers, lay in baking
pan and pour the hot stock or water over them and
baste often. Bake slowly 45 minutes.—Edna Smith.
Cooked Turnips
Peel and slice, put in kettle, add water and salt.
Cook real slow then add 1 cup cream.—Mrs. J. M.
Frazier.
_
42


That Will
Not Last
Will Not Pay
Long life and low up-
keep expense are two
outstanding features of
the Rumely Oil Pull.
Many of the first Oil-
Pulls built, over eleven
years ago, are still work-
ing as satisfactorily and
economically as when
new. “Old Number
One,” the first Oil Pull,
has cost its owner but
$200 for repairs in eleven
years.
The Oil Pull is built
in four sizes – 12-20,
16-30, 20-40 and 30-60
H. P.
Machines, Sales and Ser-
vice at RED BALL GAR-
AGE, Blackwell. Phone
86, Res L-R-2.
CHAS. CORNELIUS-

44.


- Mock Mince Pie
1 cup hot water, 1/2 cup vinegar, 1 cup Sugar, 1 cup
molasses, 1 cup raisins, 1 teaspoon all kinds of Spices,
2 eggs, 2 crackers rolled fine. Bake with upper crust.
—Mrs. J. W. Jackson.
Whipped Cream Pie
Take a scant pint of thick cream, beat until stiff,
add sugar and flavoring to taste. Put in a rich crust
which has been baked first. -
Chocolate Pie
Yolks of 2 eggs well beaten, /2 cup sugar, 1 heap-
ing tablespoon cocoa, 1 heaping tableSpoon flour and 1
scant tablespoon butter. Mix all together well, add 1
pint milk and cook in double boiler until thick, add 1
teaspoon vanilla. Put into crust, beat whites of 2 eggs
stiff, add sugar and Vanilla and spread over top.
Brown in hot oven.—Mrs. Eva Richards.
Cocoanut Cream Pie
Line a pie pan with rich crust and bake. 1 cup
Sugar, 2 tablespoons flour, yolks of 2 eggs. Stir all
together and moisten with a little cold milk. Have 1
cup milk boiling. Stir all together until thick and
smooth. Put in the baked crust. Beat whites of 2
eggs stiff, add 2 tablespoons sugar and 1% cup cocoa-
nut, flavor with vanilla and brown lightly.—Mrs. Lewis
Mayer.
- Banana Pie -
Into 1 cup of boiling milk stir the yolks of 2 eggs,
1 scant cup sugar, 2 tablespoons flour or cornstarch,
flavor with vanilla. Bake crust, put half of custard
into it, slice 2 bananas on custard and cover with
remaining custard. Finish with meringue.—Mrs. Wil-
SOH1.
Banana Pie
Have a crust ready, slice in 2 bananas, add whip-
ped cream that has been sweetened and flavored. Set
in cool place.—Mrs. Gordon.
Lemon Pie
1 cup sugar, 1% cup butter, yolks of 4 eggs, 1 cup
water, juice of 2 lemons. Put this into a pan on stove
until it boils. Stir in 1/2 cup flour dissolved in 1/2 cup
cold water, stir until thick. Have 2 crusts ready, pour
into. Beat egg whites, add 1 tablespoon sugar and a
few drops of lemon extract, cover pies and bake to
golden brown.—Mrs. Gordon.



5O



Cooked Cabbage Salad -
Slice fine the amount desired and cook with a little
water on it until tender. Season to taste with the fol-
lowing: Salt, pepper, 12 cup sugar, 1% cup sour cream
(thick), 1/3 cup vinegar, and 2 tablespoons of flour.
Let come to a hard boil and serve.—Ruth Jamison.
Pea Salad
1 can French peas, 1 cup chopped cabbage, 3 ap-
ples, chopped fine, nuts. Drain off liquid of peas, mix
all together, cover with mayonnaise, sprinkle with nuts,
chopped fine.
- Three P Salad
1 can Small Peas, 1% dozen small sweet Pickles, cut
into small pieces, 2 cup Peanuts, halved. Mix with
salad dressing.
Fruit Salad Dressing
3 lemons, (juice), 2 oranges, (juice), 1 cup sugar,
2 eggs. Put on stove, let boil up once, add small piece
of butter and let thicken; then ad 1/2 cup cream. Put
over any fruit. Will not discolor the fruit as dressings
made with vinegar do. Use only just enough to mois-
ten the salad.
Banana Salad
Take half of a banana, roll in it brown sugar in
which has been added a few chopped walnut meats.
Place on a lettuce leaf and serve with fruit salad dress-
ling.
Marshmallow Salad
4 bananas, 1% can pineapple, 4 pound white
grapes, 14 pound marshmallows, 2 cup English Wal-
nuts, in small pieces. Serve with fruit salad dressing,
thinned with whipped cream.
Banana Salad
Peel and quarter bananas and cover with fruit
salad dressing. Dredge with crushed peanuts and
serve with a spoonful of whipped cream.
Fruit Salad With Prunes
Half pound stewed prunes, 1 orange, 1 cup pine-
apple, 1 banana. The prunes should be stewed until
tender, and the stones removed. Add to the prunes
the diced pineapple, the shredded orange and the ba-
nana, cut into slices. Mix all the fruits well and place
on a dish of crisp lettuce. Serve with salad dressing.
55



Prune Whip
1 cup prunes cooked soft, 4 cup sugar, whites of
2 eggs, whipped well, and set in glasses to cool. Serve
with whipped cream.—Mrs. Wm. Otstot.
Rhubarb Pudding
Fill a 3-pint pudding pan 1% full of chopped rhu-
barb, strew a 1/2 cup sugar over it. Make a batter of
1 cup sour milk, 2 eggs, butter size of egg, 1/3 teaspoon
soda and flour to make batter stiff as for cake. Pour
Over the rhubarb and bake. When done turn out on
plate. Serve with cream and sugar or hard sauce.—
Mrs. Elmer U. Walter.
Suet Pudding
2 eggs, 3 cups flour, 1 cup molasses—warm
slightly, 1 cup sour milk, /2 cup seeded raisins, 1/2 cup
currants, 2% cups sugar, 1 tablespoon cinnamon, 1
scant teaspoon salt, 1 heaping teaspoon cloves, 1% tea-
spoon soda in warm water, cup Suet. Beat eggs, mo-
lasses, sugar and Suet together to a cream, add spices,
milk and salt, stir in flour, beat well and add the rest
of the milk with soda. Steam 4 hours.-Mrs. Herman
Easterday.
º :
J. N. GOE, Grocery
Phone 670 720 W. Blackwell Ave.
Stop! Look! Listen! Be careful — don’t
throw your money away! Buy where you
get the best value for your money. We cor-
dially invite our friends to call and inspect
our line of new and up-to-date Groceries.
Courteous treatment and prompt delivery
will make you a steady customer. Our
prices are as low as first class goods can
be sold for. Visit our store and we are
sure you will come again.
º
73



- Hickory Nut Cake
2 cups sugar, 1 cup butter, 3 cups flour, 1 cup milk,
4 eggs, 2 teaspoons baking powder, 2 cups nuts cut
fine, 1/3 teaspoon flavoring. Bake in loaf. English wal-
nuts may be substituted for hickory nuts.-Mrs. T.
Hannamon. -
Walnut Coffee Cake
1% cups butter, 1 cup sugar, 1/2 cup strong coffee,
11% cups flour, 2% level teaspoons baking powder, 2
eggs, 1 cup walnut meats. Sift the baking powder and
flour together. Cream the butter and sugar. When
all the other ingredients have been thoroughly mixed
add the nut meats and bake in a slow oven.—Mrs.
Claud Silvers.
Spice Cake
1 cup sugar, 1 cup molasses, 1/2 cup butter, 3 eggs,
1 cup sour milk or buttermilk, 3 cups flour, 1 teaspoon
cinnamon, 1% teaspoon cloves, 1 level teaspoon soda.
Use cinnamon caramel.-Mrs. W. C. Larabee.
- Ginger Drop Cake
1/2 cup shortening, 2 eggs, 1 cup sour milk, 1 cup
brown sugar, 1/2 cup molasses, 1 teaspoon ginger, 1
rounding teaspoon soda, flour enough to make a stiff
batter. To be dropped from spoon in drops as large
as an egg, in a bread pan, far enough not to touch. To
be eaten warm.—Mrs. W. C. Larabee.
-
Bread Sponge Cake
2 cups sugar, 1 cup butter beat together, 2 eggs,
2 cups bread sponge, 2 cups raisins, 1 teaspoon of
cloves, 1 teaspoon cinnamon, 1 teaspoon soda dissolved
in hot water, flour enough to make stiff.-Mrs. W. C.
Larabee. -
Prince of Wales Cake
White Part: 1 cup sugar, 1/2 cup butter, 1/2 cup
sweet milk, 2 cups flour, whites 3 eggs, 2 teaspoons
baking powder.
Dark Part: 1 cup brown sugar, 1/2 cup butter, 1/3
cup sour milk, 1 cup chopped raisins, 2 cups flour,
yolks of 3 eggs, 1% teaspoon soda, teaspoon spices, 1
tablespoon molasses. Bake in layers.-Mrs. Sam Orr.
83



Angel Food Cake
Whites of 10 eggs, 1/4 cups granulated sugar, 1%
teaspoon cream tartar, a pinch of salt and 1 cup flour;
flavor with lemon. Beat whites of eggs until light,
add salt and cream of tartar. Beat again until quite
stiff. Add sugar and flavoring and beat thoroughly ;
beat flour lightly. Bake ina moderate oven 1 hour.—
Mrs. Gordon.
Devil’s Cake
2 cups sugar, 1/2 cup butter, 1 cup sour cream or
milk, 2 cups flour, 3 eggs, 1 teaspoon soda, 1/4, cake
chocolate, melted and stirred in with butter and sugar.
Bake in layers; put together with any good icing.—
Ida Watson.
Devil Cake
Grate 1% cup chocolate; pour over it 1/2 cup boiling
water and add teaspoon soda. Let stand while mixing
cake. 2 cups sugar, 4% cup butter, cup sour milk, 2
eggs, teaspoon vanilla, 3 cups flour. Bake in layers.
Caramel Filling—2 cups light brown sugar, /2 cup
granulated sugar, 1/2 cup milk, butter the size of egg,
teaspoon vanilla. When it forms a soft ball in cold
water remove from fire and beat 10 minutes and add a
little cream.—Mrs. Wilson.
Devil’s Food Cake
2 tablespoons cocoa or chocolate, yolk of 1 egg, 1/3
cup milk. Cook until thick. Cream 1 cup sugar with
butter size of an egg, 1/2 cup milk, 1 level teaspoon soda
in a little milk, 1% cups flour, white of 1 egg. Mix
first part with second. Bake in 2 layers.-Mrs. Morris.
Economical Cake
1 cup sugar, 1/2 cup butter, whites of 3 eggs, 1%
cup sweet milk, 2 cups flour, 1 heaping teaspoon baking
powder. Bake in layers.-Mrs. Morris.
Mocha Cake
Cream 1 cup butter with 1 cup sugar, add 1/2 cup
Sweet milk alternately with 1% cups flour, sifted well,
with 1% teaspoons baking powder and whites of 3
eggs beaten to a stiff froth. Flavor with vanilla.
Bake in 2 layers, in a moderate oven.
Filling for Cake—1 egg, 3% cup sugar, juice of 1
lemon, butter size of an egg.—Mrs. F. E. Fields.
90



Tempting Dishes for Sick azaſ Invalids
Oatmeal Gruel -
2 tablespoons oatmeal, 1 cup milk, 1 cup boiling
water, 1 teaspoon sugar, a little salt. Mix the oatmeal,
salt and sugar. Pour the boiling water over it. Cook
for 30 minutes and strain; then add the milk, heat to
boiling point, and serve hot.
Eggnog
Beat the white of an egg to a stiff froth, add the
yolk and beat again. Bring milk to a boiling point and
pour over the egg, then add sugar and flavor.—Mrs.
Wm. Otstot.
Chicken Broth
Just use breast of chicken, no fat part of chicken
with it, salt a little, boil till very tender, drain off
broth. Serve with a light brown slice of toasted bread
or crackers.-Mrs. Elmer U. Walter.
- Beef Tea
Pound beef thoroughly with meat pounder or ham-
mer. Place in glass fruit jar, put lid on, place in ket-
tle of cold water and boil 5 or 6 hours. When ready to
use add a pinch of salt.—Mrs. Wm. Otstot.
Potato Soup -
3 medium sized potatoes, 1 quart milk, 2 slices
Onion, 2 tablespoons butter, 2 tablespoons flour, 11%
teaspoons salt, / teaspoon celery salt, 1% teaspoon
pepper, 1 teaspoon chopped parsley. Cook potatoes
and when soft mash with potato masher. Scald milk
with the onions, remove onions and add milk slowly to
potatoes, melt butter, add dry ingredients, stir until
well mixed, then add to potato and milk mixture. Cook
1 minute. Add parsley and serve hot.—Mrs. Hine.
Cream of Celery Soup
1 bunch, celery, 3% cup milk, 1/4 cup cream, 1% ta-
blespoon butter, 1/3 tablespoon flour, salt pepper. Chop
celery in small pieces, add to milk and cook in double
boiler 20 minutes. Thicken with flour and butter. Put
together, season, add cream, strain and serve.
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