VICTORY MEMORIAL COOK BOOK Victory Memorial COOK BOOK Published by THE WOMEN'S AUXILIARY Victory Memorial Hospital Seventh Ave. and 92nd St. BROOKLYN, N. Y. 1920 “What does cookery mean?” It means the knowledge of all fruits and herbs and balms and spices—it means carefulness, and inventiveness, and watchfulness, and willingness, and readiness of appliance. It means the economy of your great grandmothers and the science of modern chemists,-it means much tasting and no wasting.”—RUSKIN. CONTENTS PAGE 1 9 28 . 46 50 57 . . SOUPS BREADS MEATS POULTRY FISH VEGETABLES SALADS AND SALAD DRESSING PUDDINGS ICE CREAMS PIES GINGERBREAD, COOKIES AND WAFERS CAKES CAKE FILLINGS FANCY CAKES CANDY FRUITS, JELLIES AND PICKLES MISCELLANEOUS SANDWICH FILLING HELPFUL HINTS DRINKS INDEX 71 82 . 109 . 113 122 . . • . . . 138 · 168 170 175 179 198 205 • 208 212 217 225 O . ADVERTISEMENTS . - 2 COOK BOOK CLAM CHOWDER II 12 pound salt (diced) 3 or 4 potatoes 2 onions pork 1 carrot (chopped) 2 stalks celery (chopped) 3 quarts stock or water Boil till vegetables are cooked, add one can Camp- bell's Tomato Soup. One doz. large clams (chopped). Season to taste. Before serving break one Polly Cracker, a pinch of thyme or parsley. MRS. ROONEY. CLAM CHOWDER ITI 50 clams, chopped fine 8 onions 12 potatoes 12 pound fat bacon diced fine and browned Then add one can tomatoes chopped fine, add onions, potatoes, clams, juice of clams, strained, and as much more water as you desire. Salt and pepper to taste and cook from two to three hours, stirring often to prevent burning. MRS. SELF. CLAM SOUP Boil one quart of clams in the shell, or one pint of opened clams. Strain the clam water. Heat one pint of milk, thicken with two tablespoons of cracker crumbs, flour or cornstarch. Add to thickened milk, with clam water to season, pepper and butter. MRS. GENEVIEVE FITZGERALD. SOUPS 3 CELERY SOUP 4 cups celery leaves and 1 slice onion tips Bit of bayleaf 1 pint milk 3 tablespoons flour 1 pint water 21/2 tablespoons butter Sprig parsley Put the celery, parsley, bayleaf and onion on to cook in the water, simmering until tender, and adding water as it evaporates to keep it always one pint. Drain and add the milk, then rub the butter and flour together, and thicken the soup. Let boil and serve hot. MRS. A. SIPPEL. CREAM ASPARAGUS SOUP One bunch asparagus or 12 pieces. Scrape the shoots and cut in pieces. Save the heads to add to the soup at the last. Cover with one quart water and cook slowly half an hour, then press through colander, put in double boiler with one quart milk. Three tablespoons butter, melt and add 3 table- spoons flour, cook five minutes, then add the milk and asparagus. Salt and pepper to taste. MRS. A. E. DUNCAN. DELICIOUS MEATLESS SOUP 1 quart water 1 cup oat meal 1 onion 1 large carrot 1 stalk celery Little parsley Salt When ready to serve, add one can tomato soup. MRS. E. W. KENNEDY. 6 COOK BOOK Prepare vegetables, wash, peel and slice. Allow all to boil for half an hour, rub through a sieve, return to saucepan. Add milk, sprinkle in sago. Stir until it boils. Boil ten minutes. Serve hot. MRS. HARTRIDGE. POTATO SOUP Boil and mash six potatoes, season with one-fourth pound butter, pepper and salt, and a dash of nutmeg. Add one quart of hot milk slowly, stir well and let it boil up, then strain through a sieve into a tureen. Rub the tureen with a tiny segment of garlic, or onion, if preferred, and beat an egg in it before turning in Serve with toast squares. MRS. GENEVIEVE FITZGERALD. the soup. SOUP 1 pint can strained to 1 can consomme matoes 1 beef cube 1 can Richardson & Rob- 1 chicken cube bins' chicken broth Chop onion very fine and brown in one tablespoon butter, with bacon if bacon is used. 2 tablespoons chopped bacon or boiled ham 3 tablespoons cooked rice MRS. CHAS. VALENTINE. SOUPS 7 SCOTCH BROTH 1/2 pound neck of mut 1 teaspoon chopped pars- ton ley 1 quart water Piece of turnip (cut in 1 tablespoon barley dice) Piece of cabbage 1 small carrot (cut in dice) 1 leek (cut in dice) Salt and pepper (1) Wash the barley and wipe mutton with a clean wet cloth. (2 Put the mutton with the barley into a pot with the water, bring to a boiling point. (3) Soak cabbage in salted water and then chop it finely. (4) Add the prepared vegetables to the soup with the exception of the parsley and boil for two hours. (5) Add parsley to the soup 5 minutes before it is ready. (6) Lift out mutton and serve on a hot dish. (7) Add seasoning to the broth and serve. MRS. HUTCHINSON. VEGETABLE CHOWDER (No Meat) 4 potatoes 2 tablespoons fat or 3 carrots (medium size) 16 pound salt pork 3 onions 3 tablespoons flour 1 pint canned tomatoes 1 teaspoon salt 2 cups milk 14 teaspoon pepper Cut potatoes and carrots in half inch cubes. Put into saucepan with enough water to cover and cook 8 COOK BOOK about 20 minutes. Do not drain off the water. Add tomatoes to this. Slightly brown the chopped onions in fat, add to vegetables. Heat to boiling point, add seasoning, and flour mixed with a little water, then milk. Heat to scalding point, but do not boil, and serve at once. Celery, green peppers, beans give good flavoring, and may be added, but should be cooked with potatoes and carrots. NELLIE C. BERNS. BREADS Behind the nutty loaf is the mill wheel; behind the mill is the wheat field; on the wheat field rests the sunlight; above the sun is God. JAMES RUSSELL LOWELL. BOSTON BROWN BREAD 1 cup sour milk 14 cup molasses 1 teaspoon soda 1 cup corn meal 1 teaspoon salt 1 cup boiling water 1 cup flour Steam three hours or more MRS. A. N. BLANCHARD. BRAN BREAD 3 cups Pillsbury's 1 teaspoon sugar Health Bran 1 teaspoon salt 21/2 cups white flour 1/2 cake yeast 2 tablespoons molasses 142 cups water Make the same as white bread. MRS. W. McCORMICK. 9 BREADS 11 BISCUIT 2 cups flour 2 teaspoons baking pow- der 1 tablespoon melted but- ter 1 small teaspoon salt 1 cup milk MRS. F. A. BAILEY. BRAN MUFFINS 2 eggs 1 cup bran 2 teaspoons soda 1 cup white flour 1 teaspoon salt 1 cup graham flour 11/4 cups sugar (brown) 2 cups buttermilk Mix dry ingredients, add eggs, add milk slowly, bake in hot oven about fifteen minutes. MRS. CHAS. W. MILLER. BREAKFAST CRUMB CAKE 2 tablespoons butter 4 tablespoons sugar 21/2 teaspoons baking powder Pinch of salt Little vanilla 1 egg 144 cups flour Make stiff dough. CRUMBS 4 tablespoons sugar 2 tablespoons butter 3 tablespoons flour 12 tablespoon cinnamon Stir until it is good and crumby (use hand to mix) then spread on the dough and bake. MRS. W. L. MOREHOUSE. 14 COOK BOOK CORN BREAD der and a little salt 2 cups milk 1/2 cup sugar 14 cup butter 1/2 cup yellow meal teaspoon baking pow- 2 eggs 21/2 cups flour MRS. G. TOWNSEND. CORN MUFFINS 1 egg 1 cup homeground corn 1 teaspoon salt meal 1 cup bread flour 114 cups milk 2 tablespoons sugar 3 tablespoons melted 1 tablespoon baking pow bacon fat der Measure the bacon fat in an enamel mixing bowl and melt it. Add the other ingredients in the order given; beat thoroughly, and bake in well oiled muffin pans twenty-five minutes in a moderate oven. MRS. A. SIPPEL. CURRANT BISCUIT 2 cups flour 2 tablespoons shortening 2 teaspoons baking pow- 34 cup milk-salt der 1/2 cup dried currants 2 tablespoons sugar Put the dough in two pie pans and press to the edge. Bake quickly. This may be made into biscuit shape if preferred. C. M . CARPENTER, 16 COOK BOOK FRENCH CRUMB CAKE Cake: Butter, 1 tablespoon 1 egg 2 teaspoons of baking powder 1 cup of milk Pinch of salt 2 cups of flour Crumbs: 2 tablespoons of sugar 1 teaspoon of melted 1 tablespoon of flour butter 1 teaspoon of cinnamon Cream the butter and sugar; add the egg and beat well; add the cup of milk and sift the flour and bak- ing powder into the batter; add the salt and spread into two layer tins. Mix the crumbs as follows: take the sugar, flour, cinnamon and melted butter and mix thoroughly. Sprinkle the crumbs over the layers of cake and put in the oven to bake for twenty minutes. MRS. FRANK ARMELL, GOLDEN CORN CAKE 1 egg 34 cup corn meal 1 tablespoon melted but- 144 level cups flour ter 14 cup sugar 12 level teaspoon salt 4 level teaspoons baking 1 cup milk powder Sift together the dry ingredients, add milk, egg well beaten, and shortening. Bake in shallow greased pan in hot oven about twenty minutes. MRS. B. MILLS. 18 COOK BOOK NUT BREAD (Cozy Corner) 3 cups flour (scant) 1/2 teaspoon salt 4 teaspoons baking pow- 1/2 cup sugar der Sifted together 1 egg (beaten) 144 cups milk Meats from 1 lb. walnuts, chopped and floured. Mix and bake in a loaf tin one hour in a moderate oven. Have oven slow first fifteen minutes to prevent crust from rising too quickly and splitting. GLADYS HOMAN. NEW ENGLAND POPOVERS A scant pint and a half of flour, beaten smooth with a pint of milk, salt and a teaspoon of sugar to brown them. Add two well beaten eggs. Beat together well and put in muffin pans, heated very hot and well but- tered. Have the oven and pans hot and the muffins will be hollow-just a lovely outside crust. To be eaten with butter. MRS. LIONEL CHAMPLIN. NUT BREAD 1 egg 11/2 cups milk 4 teaspoons baking pow- der 1 cup sugar Pinch salt 4 cups flour 1 cup nuts Raise half an hour. Bake three quarters of an hour. MRS. G. TOWNSEND. BREADS 21 2 eggs QUICK BREAKFAST PUFFS 112 cups flour 1 cup milk 2 teaspoons baking powder 1 tablespoon melted but- 12 teaspoon salt ter Beat the eggs very thoroughly and add the milk and butter. Sift the flour, salt and baking powder twice; add the liquid ingredients and beat two minutes. Pour into hot well-greased muffin pans and bake twenty minutes in a hot oven. MARY A. Toon. QUICK COFFEE CAKE 2 whole eggs 1 cup sugar 1/2 cup butter Beat to a cream Add a pinch of salt, rind and juice of half a lemon, cinnamon, cup of milk, two cups of flour and half tea- spoon of baking powder. Add raisins and citron and cover the top with chopped nuts, sugar and cinnamon. Put on before baking. MRS. L. H. SMITH. RAISED DOUGHNUTS 1 cake of Fleischmann's 41/2 cups of sifted flour yeast 1/2 cup of sugar 114 cups of milk (scalded 3 tablespoons of butter and cooled) 1 tablespoon sugar 1/4 teaspoon nutmeg Dissolve yeast and one tablespoonful sugar in luke- 2 eggs BREADS 25 Mix shortening and sugar together, add salt, nutmeg and vanilla. Add the milk. Add the flour and bak- ing powder which have been sifted together. Roll out, cut with doughnut cutter and fry in deep hot fat until light brown. Be sure fat is hot before dropping in doughnuts. Drain on unglazed brown paper and roll in powdered sugar. MRS. HILER. 2 eggs WAFFLES 1 cup flour 1/2 teaspoon salt 1 cup milk 2 teaspoons baking pow. 2 tablespoons melted but- der ter Sift together the flour, salt and baking powder; add the yolks of the eggs and milk, beating well so as to make a smooth batter. Stir in the melted butter and at the last moment put in the stiffly beaten whites of the eggs. Bake in hot well-greased waffle irons, turning the cakes as soon as possible after the batter is put in all the compartments of the iron. MARY A. Toon. WAFFLES 1 egg 2 cups flour 3 teaspoons baking powder 2 tablespoons corn meal 2 cups milk 1 tablespoon sugar 1 teaspoon salt 2 tablespoons shortening Sift flour and corn meal, add salt, sugar and baking powder. Add milk, egg yolk and melted shortening, BREADS 27 turn out on moulding board, divide into four parts and mould into loaves. Place in pans, cover with clean cloth and let rise until they double their size. This takes about one hour. Bake for 50 minutes in a moderate oven. Some of this dough can be taken and moulded into biscuits for breakfast. WHOLE WHEAT BREAD 1 egg 2 teaspoons baking pow- 1/2 cup of sugar der 1 cup walnuts 42 teaspoon salt (chopped) 142 cups sweet milk 2 cups whole wheat flour Mix and allow to rise twenty minutes. Bake forty minutes. J. L. MOORE. MEATS Beef, Veal "No man can be wise on an empty stomach.” GEORGE ELIOT WHAT TO SERVE WITH MEATS AND FISH .. : Roast Beef: Grated Horseradish, Worcester Sauce and Pickles. Roast Pork: Apples or Cranberry Sauce. Roast Veal: Tomatoes or Mushroom Sauce. Roast Turkey or Chicken: Cranberry Sauce. Roast Mutton: Currant Jelly. Roast Lamb: Mint Sauce. Roast Goose: Apple or Cranberry Sauce, Currant Jelly. Corned Beef : Mustard. Boiled Mutton: Caper Sauce. Boiled Chicken : Bread Sauce. Boiled Turkey: Oyster Sauce. Venison or Wild Ducks: Black Currant Jelly. Boiled Fresh Mackerel: Stewed Gooseberries. Boiled Blue Fish: White Cream Sauce. Lobster: Salad Dressing. Sardines: Sliced Lemon. Fish in General: Worcestershire Sauce. Ham: Mustard. Fresh Codfish : Oyster Sauce. : : 28 MEATS 29 : Boiled Beef: Horseradish. Rabbits: Black Currant Jelly. Pigeons : Mushroom Sauce. MRS. Edw. J. SHEEHAN. BEEF LOAF Two and one-half lbs. lean beef, a small piece of suet chopped fine, one cup bread crumbs, one cup milk, one cup water, two eggs, season with salt and pepper, mix together and bake in greased pan two hours. Bacon cut in small pieces over the top adds to the flavor. MRS. N. BRODIE. BEEF LOAF WITH RICE or Loaf 1 pound round steak 1 cup water (ground) 2 cups boiled rice 1 minced onion (small) 1 green pepper minced Sauce 1 cup stewed tomatoes 2 tablespoons butter 1 teaspoon cornstarch substitute (mixed in little water) 1/4 teaspoon celery salt Salt and pepper Mix beef, onion, water and green pepper, one and one-half teapsoons salt, and quarter teaspoonful pep- per. Bake fifteen minutes in a loaf pan; then spread rice on top and dot over with bits of butter. Bake about three quarters an hour longer. Turn out on a platter and surround with a sauce made by cooking the sauce ingredients. MRS. W. L. MOREHOUSE. 30 COOK BOOK MEAT LOAF 2 pounds beef and crumbs 12 pound salt pork Salt and pepper to taste (chopped fine) 2 cups dried bread 1 cup of warm milk Mix thoroughly and bake. MRS. A. BOGART. 1 egg POT ROAST MEAT BALLS 2 pounds chopped beef 1/2 can of tomatoes 1 onion 1/2 can of peas 3 bay leaves 2 slices of stale bread Salt and pepper Mix the fresh chopped beef with the two slices of bread, after these have been soaked in water and squeezed dry. Chop the onion fine and add to the bread and meat with the salt and pepper. Put a piece of suet in a pan. Prepare the meat in balls and place in the hot suet. Brown, without burning, and add a cup and a half of water and bay-leaves and tomatoes. Cook slowly and when nearly done, add Serve with mashed potatoes. MRS. FRANK ARMELL. the peas. ROLLED BEEF (Delicious) 1 flank steak or one Stuffing made from pound of round steak 1 cup soft bread crumbs (one-half inch thick) 2 tablespoons celery cut 2 slices of suet or bacon fine 14 cup of cubed carrots 2 tablespoons butter 1 small sliced onion 2 tablespoons parsley, cut 1 cup boiling water fine 1/2 teaspoon onion juice 32 COOK BOOK tomatoes, then smoked beef, shredded, bring to a boil, add chopped parsley and red pepper. Serve over toast. This is very nice made in a chafing dish. NELLIE C. BERNS. BEEFSTEAK AND KIDNEY PIE 1 cup flour (Baked in covered casserole) 1/2 teaspoon baking powder 1 cup bread crumbs 112 pounds round steak or 1 scant cup suet 1 pound steak and 3 or 4 lambs' kidneys Cut steak into strips about four inches long. Cut kidneys in half. Dip steak in mixture of one tea- spoon flour, salt and pepper. Roll up. Put in casse- role and add one cup water. Make a crust of flour, breadcrumbs and finely chopped suet, and use as a regular pie-crust. Line casserole near the top with thin strip of paste. Put a small china cup in center of casserole to hold up crust. Bake about two hours in moderate oven, with cover on the casserole. MRS. J. GARMEY. TO USE UP COLD BEEF 34 cup cooked rice 2 onions, any leftover 1 green pepper cold beef Put meat, pepper and onions through meat chopper. Then add rice and one can of tomato soup, mix well together and cook for three quarters of an hour, in a well buttered casserole. MRS. W. H. DUMPHY. MEATS 33 VEGETABLE AND MEAT LOAF Pass one and one-half pounds of lean beef and one pound of fresh pork through the meat grinder, add one large cupful of canned tomatoes. Put juice around loaf while cooking-half cup chopped onion, two large or three small green peppers (not seed), one heaping cup of grated bread crumbs, one well beaten egg, about two teaspoons salt to the beef or pork. Mix thoroughly, pack into a well buttered bread pan and bake half an hour. This is delicious served either hot or cold. MRS. R. C. WHEELER. BOUDINS 1 pint cold chopped meat 1/2 cup stock or boiling 1 tablespoon butter water 2 tablespoons dried 2 beaten eggs bread crumbs Salt and pepper to taste Put all ingredients over fire and stir until nicely mixed. Fill custard cups two-thirds full, stand in baking pan half filled with water, and bake about twenty minutes. When done turn carefully on heated dish and pour around either cream or Bichamel Sauce. MRS. H. H. HOPKINS. YORKSHIRE MUFFINS 2 cups flour 1 pinch salt Mix: 3 eggs (well beaten) 2 scant cups milk 36 COOK BOOK PHILADELPHIA BAKED HAM Use a slice of raw ham, at least one inch thick. Flour on both sides and place in a baking dish. Sur- round it with halves of lamb kidneys that have been allowed to stand for three minutes in hot water, and then drained. Sprinkle the kidneys with flour and paprika, and finely chopped green pepper. Com- pletely cover with milk and bake one hour in a moderate oven. CLAIRE L. WHITAKER. BAKED HAM LOAF 2 pounds chopped meat with milk (142 pounds beef and 1 small minced onion 12 pound smoked ham) 3 eggs 212 or 3 cups bread Salt and pepper to taste crumbs wet slightly 1 green pepper cut up Mix together and mould in a loaf. Put on top three slices of salt pork. Pour over it one can of Campbell's tomato soup with one can of water mixed with a small lump of butter and a little chopped onion. Bake and baste one and a half hours in a medium oven. MRS. WILLIAM FLANAGAN. 1 cup milk HAM IN CASSEROLE Slice of ham 1 inch thick 1/2 teaspoon mustard 1 tablespoon sugar 1 tablespoon flour Boil ham ten minutes, then place in casserole. Miš together dry ingredients and rub into ham. Pour over milk and place in a slow oven one and one-half hours. MRS. CHAS. FISHER. MEATS 37 IMPERIAL SCALLOP One cup of chopped ham, one and a half cups of cream sauce, three hard-boiled eggs, one-half cup of fresh bread crumbs, with a large teaspoon of melted butter. Stir the chopped ham in cream sauce, put one-half in baking dish, add the chopped eggs, then the rest of the ham, cover with bread crumbs, and bake until it is a very light brown. HAM MOUSSE, EPICUREAN SAUCE 1 tablespoon granulated 1 teaspoon mixed mustard gelatine Few grains cayenne 1/2 cup hot water 12 cup heavy cream 2 cups chopped, cold boiled ham Dissolve gelatine in hot water and add ham, which has been pounded in a mortar, season with mustard and cayenne, add cream beaten until stiff and turn into a mould, first dipped in cold water. Chill, re- move from mould, garnish with parsley and serve with Epicurean Sauce. Epicurean Sauce 1/2 cup heavy cream 1 teaspoon English mus- 3 tablespoons mayonnaise tard dressing 1/2 teaspoon salt 2 tablespoons grated Few grains cayenne horseradish root 1 tablespoon Tarragon vinegar Beat cream until stiff and stir in remaining ingredi- ents. MRS. R. O. BOTHFELD. MEATS 39 green peppers, and pour over the broth. Let the gelatine set, add some water-cress and quarters of lemon, and serve very cold. MRS. H. HOWARD BABCOCK. 1 egg VEAL OR LAMB CROQUETTES (To this amount of sauce add two cupfuls of meat.) 1 tablespoon butter 1 teaspoon onion juice 2 tablespoons flour 1 teaspoon salt 1 cup milk or cream 1/4 teaspoon pepper Dash of cayenne Dash of nutmeg Put the cream or milk in a double boiler and scald it. Rub the butter and flour together. Stir this paste into the scalding milk until it is dissolved from the spoon, and the sauce has become thickened and consistent. Add the seasoning; remove from fire and stir in a beaten egg (the egg may be omitted). Place on fire one minute to cook the egg. Do not let boil, add two cupfuls of meat minced very fine. Pour this mixture on a flat dish, set away for two or more hours. Will then be easily moulded. If a mixture is used which absorbs the sauce, add more than the quantity given in receipt. The softer the mixture, the more creamy, and therefore the better will be the croquettes, and if allowed to stand long enough the moulding will not be difficult. Fry not more than four at a time, in smoking-hot fat. 1 CROWN ROAST Use about five pounds of lamb roast, such as is used for chops. Have the butcher trim off the ends as for 40 COOK BOOK French chops, and fasten together to form a crown. Put in a roasting pan with the trimmed end up and roast until tender. When there is danger of the ends browning too much before the meat is done, wrap a clean cloth around them. Put lettuce leaves in the centre of a platter large enough around to set the crown on; line it with large lettuce leaves to extend to the top, and fill it with creamed green peas. Decorate the rough outside edges of the crown with rose radishes and garnish the platter with parsley. “Rose radishes.”—Cut the skin from the end to the top of the radishes, in narrow strips, and put in ice water for about an hour before using. They will open out like little roses. MRS. STAMPER. LOIN OF LAMB 1 pound lamb 6 tomatoes 1 quart potatoes Salt, pepper and paprika 1 quart onions to taste Butter pan as for cake. Put lamb in center and place vegetables around. Vegetables should be cut in squares. Put butter on top of whole. Put a little water in the bottom of the pan. Cook in a hot oven about three-quarters of an hour. Miss H. A. KENNEDY. LAMB TERRAPIN Two cuts cold cooked lamb cut into nice pieces with as much fat removed as possible. Make sauce by blending together: MEATS 43 DEVILED PORK CHOPS 2 pounds of pork chops 1 teaspoon any mustard 1 cup chili sauce 1 tablespoon lemon juice 1 tablespoon Worcester- Salt and pepper shire sauce Fry pork chops slightly on both sides; place in casserole, and add remaining ingredients. Cover with water, put on tight cover and bake in slow oven, one hour and a half. MRS. JENNIE V. B. CROPSEY. PHILADELPHIA PEPPER POT ܕܙ 2 pounds tripe (cut in 3 onions (cut fine) dice) 3 quarts water 1 veal bone Tie in piece of cheesecloth, two teaspoons "sweet basil.” Boil all until tender, about three hours. Remove the herbs, then add three cups raw potatoes, cut in dice, and when boiling add small dumpling made of: 1 cup flour (sifted) 1 tablespoon shortening Pinch of salt Mix like pie crust with cold water, form into marbles in the palm of the hand. Boil all ten minutes longer. Salt and cayenne pepper to taste. Add one teaspoon of sweet marjoram. Add chopped parsley before serving. MRS. RIEGER. VEAL BIRDS Veal steak cut rather thin. One slice will usually cut to the best advantage down through middle, mak- 44 COOK BOOK ing meat for two birds. Remove bone and strings around edges of meat; salt-spread with a bread dress- ing flavored with onion, celery, sage, salt, pepper, red pepper and melted butter. Then spread on a little good tomato catsup. Roll and pin with toothpicks. Then roll around the bird the other way a long strip of thin bacon and pin. Place birds in covered pan like a small roaster. Bake in moderate oven three-quarters of an hour. Remove cover towards the last quarter of an hour and let birds brown. After placing on hot platter, remove picks. Serve with tomato sauce or any preferred, or none at all. Four slices of veal make eight birds. MRS. F. E. ELLIOTT. VEAL LOAF 11/2 pounds chopped 1 good sized onion veal 1 cup bread crumbs 14 pound salt pork 1/2 cup milk (chopped) 1 egg Salt-pepper Mix into an oval loaf and bake about one and one- quarter hours. MOCK BIRDS Cut veal cutlets into oblongs about four inches by three inches, pound out flat. Cover with slices of bacon or boiled ham, a layer of sliced hard boiled eggs, and chopped parsley. Roll up and pin in shape with MEATS 45 toothpicks. Roll in egg and flour. Cover and fry slowly about half hour in butter and suet. Make brown cream gravy by browning flour in pan and add milk, stirring constantly. MRS. CHARLES VALENTINE. VEAL PATTIES 1 egg 142 cups boiled rice 1 teaspoon salt 1 cup veal, lamb or 1/2 teaspoon thyme chicken (cooked) 1 tablespoon milk Grind or chop meat, salt and stir into the rice; add thyme; beat egg, add milk and stir all together. Drop a tablespoon spread out thin on the griddle and fry as you would griddle cakes. 4 POULTRY 47 with parsley and slices of hard-boiled eggs. Pack in meat freed from skin and bone and sprinkle with salt and pepper. Pour on stock and place mould under heavy weight. Keep in a cold place until firm. In summer it is necessary to add one teaspoon dis- solved granulated gelatine to stock. (F. M. F.) CHICKEN PIE Take boiled chicken and lay in bottom of baking dish 4 cups broth 2 teaspoons melted but- 3 tablespoons flour ter Pepper and salt Cook like cream sauce and add one bottle of cream. Pour over chicken and put in oven to keep warm. Crust 112 cups flour mixed 2 teaspoons baking pow- with der 11/2 teaspoons salt 2 teaspoons butter rubbed in flour Beat, adding one egg, one cup milk. Put over chicken and bake twenty to thirty minutes. MRS. WILLIAM FLANAGAN. CHICKEN AND RICE EN CASSEROLE- SPANISH STYLE (Arros con Pollo) Take a good sized young chicken, wash and cut it in small pieces. Put your casserole on the stove with about one-quarter pound of butter. When butter is FISH 53 FRENCH PANNED OYSTERS Drain off all the juice from twenty-five good sized oysters. Rub together to a smooth paste an ounce of butter and a teaspoon of flour. Put this into a stew pan or into your chafing dish. Add oysters, a teaspoonful of minced parsley, a seasoning of salt, and stir and cook until the gills curl. Then add a little white pepper and paprika and yolk of egg with a tablespoonful of cream. Continue to stir a few minutes and then pour the mixture over toasted squares of bread. Serve at once. JULIA L. MOORE. FRIED SHRIMP Boil fresh shrimp twenty minutes. Strain off water and when cool remove shell and black streaks. Roll in cracker crumbs, then in well beaten egg, then cracker crumbs. Fry in deep fat until a golden brown. Garnish with parsley and lemon. Tartar Sauce or Russian Dressing may be served with shrimp if desired. JENNIE V. B. CROPSEY. IMITATION LOBSTER NEWBURG One cup of any flaked fish, heat in double boiler. One egg yolk and one teaspoon (full) cornstarch. Mix together until light and stir in slowly. Half pint milk. Add this to the fish. Put all over a brisk fire, season with salt, pepper 54 COOK BOOK and nutmeg. Stir and cook until sauce is thick, then drop in butter chopped fine and sherry or wine (two tablespoons). MRS. W. G. FISHER. LOBSTER A LA NEWBURG Pick out the meat of a lobster, cutting in any size desired, and measure two cupfuls lightly. Put into a chafing dish or a saucepan a rounded tablespoon of butter, and when melted add the lobster meat and a half cup of sherry and simmer ten minutes. Beat the yolks of three eggs thoroughly and add to them a tablespoon of cream, so that they will not curdle. Add a scant half cupful of cream to the lob- ster and wine and cook until it bubbles. Season to taste with salt and pepper. As soon as it bubbles, stir in the beaten yolks and serve as soon as it thickens, adding at the very last, if desired, a tablespoonful of brandy. MRS. B. MILLS. MUSHROOM SAUCE 1 can mushrooms (or 1 tablespoon kitchen bou- fresh mushrooms) quet 1/2 pint cream 1 tablespoon butter 1 tablespoon Worcester- 21/2 tablespoons flour shire sauce 1 cup stock Melt butter, add flour and when well mixed add stock, then cream and mushrooms. Cook about five minutes and lastly add sauces. C. M. BEHRENS. 56 COOK BOOK SHRIMP WIGGLE 1 cup of shrimps 1/2 can small peas Make a white sauce of one and one-half cups of milk, one tablespoon of flour, and a pinch of salt (celery salt if preferred). Stir shrimps and peas into white sauce and sprinkle with paprika. MRS. C. C. VALENTINE. VEGETABLES “And now let good digestion wait on appetite And health on both.” MACBETH. . A PLEASANT SURPRISE Boil macaroni in salted water until tender. Drain. Put layer of macaroni in dish, sprinkle with cheese, bits of butter, then a layer of chopped meat, alternate the layers until the dish is full, season meat well. The last layer is covered with tomato catsup and cheese grated fine. A little onion juice in the meat adds to the flavor. MRS. P. B. BLANCHARD. APPLE FRITTERS 1 cup flour 1 tablespoon sugar 142 teaspoons baking Pinch salt powder Add gradually one-third cup milk and one well beaten egg. Pare and core two medium sized apples, cut in slices and stir into the batter. Drop by spoon- ful into deep hot fat and fry until brown; drain, sprinkle or roll with powdered sugar. MRS. W. L. MOREHOUSE. ASPARAGUS WITH EGGS Boil a bunch of asparagus twenty minutes. Cut off tender tops and place in a deep pan, adding butter, 57 58 COOK BOOK salt and pepper. Beat four eggs-add tablespoon melted butter with pepper and salt, pour upon the asparagus. Bake eight minutes in a quick oven and serve immediately. MRS. P. H. COGAN. BASEBALLS Soak one pound of stale bread or rolls in cold water for five minutes. Squeeze as dry as possible—through cheesecloth bag, if necessary. Put into a bowl, and with a fork break up into small, loose particles. Into a pan put 1/2 cup chopped onion 1 tablespoon of butter 34 cup parsley 1 tablespoon of bacon or 1/2 teaspoon salt ham dripping 2 tablespoons hot water Cover and allow to simmer until onions are tender -not brown. Add this to the soaked bread; add a beaten egg, and mix thoroughly. Mould into balls, roll in flour, and fry in deep, smoking hot fat. CLAIRE L. WHITAKER. BAKED CABBAGE WITH BACON Head cabbage 1 pound bacon Extra bacon fat Pepper and salt Boil cabbage thoroughly in water. Drain and place in baking dish. Arrange strips of bacon on top and pour extra bacon fat and pepper and salt on same. Bake in slow oven until bacon is crisp. MRS. ROLLIN HILLS. VEGETABLES 59 BAKED CORN Place contents of one can of corn in a baking dish. Season with salt, very small amount of pepper. Then grate cheese (full amount) over the top. Place three or four small pieces of butter over the top and bake for about half hour. (MRS.) A. J. WOLCOTT. BAKED SPAGHETTI Put half pound spaghetti in boiling water-boil until tender. Drain off water. Line baking dish with grated cheese, then layer of spaghetti, salt, pepper, cheese and fried onions (fry about four onions in butter) until dish is full. Cover this with half can of tomatoes. Bake about three- quarters of an hour. MAUDE E. TOWNSEND. BEETS 1 quart beets granulated sugar 34 cup cider vinegar 1 teaspoon salt 14 cup water 1 tablespoon of whole 2 heaping tablespoons of mixed spices Boil for five minutes. Strain and pour over beets. Be sure the beets are boiled until tender and sliced thin. (MRS.) H. A. KENNEDY. BOSTON BAKED BEANS Soak over night four cups of beans; in the morning parboil ten minutes. Drain and put them in a bean pot with one tablespoon molasses, one tablespoon salt, VEGETABLES 61 CREOLE RICE 2 cups boiled rice 1 tablespoon chopped onion 1 tablespoon chopped green pepper 2 tablespoons butter Cook a few minutes the onion, pepper and butter and then add them to the cooked rice. Make a cream sauce with one cup of grated cheese in it and pour over the rice. MRS. FREDERICK E. POOL. CREAMED CORN AU GRATIN Make a sauce of two tablespoons each of butter and flour, three-quarters of a cup of milk and one-quarter of a teaspoon of black pepper and salt. Stir in one half cupful of corn cut from cob and turn into but- tered dish. Spread over top one-third of a cupful of cracker dust which has been mixed with three table- spoonfuls of grated cheese and bake in quick oven until well browned. MRS. CARL BERGMANN. CURRIED TOMATOES Heat one teaspoonful of chopped onion and two tablespoonfuls of butter. Add six sliced tomatoes, and let them cool while making a paste of half a cup of cream, one tablespoonful of flour, one teaspoonful curry powder, pinch of salt, cayenne to taste. Pour over tomatoes and stir until it thickens. Serve on hot buttered toast. MRS, JEANIE G. TOWNSEND. VEGETABLES 67 toes and make into an omelette. Garnish with water- cress and serve hot. Will serve six persons. MRS. FRANK ARMELL. POT POURRI JULIET Brown 1 tablespoon but- 1 cup water, a little pars- ter ley 1 onion, cut fine and add 3 stalks celery, cut small to this: 1/2 green pepper (cut fine) 1 tablespoon flour A pinch each of salt and 1/2 can tomatoes paprika Cook one hour. Pour over this cream sauce to which cheese, butter and a little paprika have been added and put under flame in gas oven for ten minutes or longer until brown. MRS. HENRI PRESSPRICH. RED CABBAGE One large head, cut fine. Have a large tablespoon- ful of lard hot and add cut cabbage; keep stirring and when half cooked add one cup of vinegar and one quarter cup of water. Cook slowly for an hour. Salt to taste. MRS. J. C. FRANCISCONI. RED RAREBIT Pour contents of one can Campbell's tomato soup into chafing dish. When hot add one pound of American cheese in dice. Cook until cheese is thor- oughly melted and mixed with soup. Then add pap- rika and one egg slightly beaten. Serve hot on crackers or toast, MRS. CLINTON A, BENNETT, VEGETABLES 69 SPANISH RICE 3 cups of cooked rice 34 pound of bacon 2 green peppers 1 can of tomatoes 2 onions Chop peppers, onions and bacon, add tomatoes and bake. (Miss) C. A. SMITH. SPAGHETTI AND TOMATO Small package of Italian 1 clove garlic cut fine spaghetti. Boil 20 1 tablespoon Worcester- minutes shire sauce Can tomato soup (add 1 tablespoon butter little water) Dash paprika and salt Strain the above and pour over hot spaghetti which has been drained. MRS. WILLIAM GOLFER. STRING BEANS The beans, properly strung and broken or cut in uniform pieces, are put over to cook, allowing to each pint of beans one cup of boiling water, two tablespoons olive oil, half cup tomato and a small onion sliced. Simmer until tender, seasoning to taste with salt and pepper. MRS. DEWITT P. DUTCHER. STUFFED POTATOES Bake potatoes (medium size); cut a thin slice from side of each potato. Scoop out inside with on. Mash well and for each six potatoes add about two tablespoons butter, one-half cup hot milk, one-half teaspoon salt, one-eighth of a teaspoon pepper. Beat 70 COOK BOOK potatoes until light and creamy and put above mixture into potatoes' shells and return to oven to brown. Sprinkle with chopped parsley. MRS. J. BECK. STUFFED PEPPERS Cook one finely chopped onion in two tablespoon- fuls of butter, for three minutes. Add half cup of finely chopped mushrooms, one-half cup of lean, raw ham (finely chopped). Cook one minute. Add one- half cup of bread crumbs and two-thirds of a cup of brown sauce (or left over gravy). Season with salt and pepper. Parboil six medium sized green peppers for eight minutes (first removing seeds and veins). Drain peppers. Fill with mixture. Cover with buttered, seasoned bread crumbs. Bake 10 minutes. Serve in rings of toast. MRS. VALENTINE. TASTY MASHED POTATOES Mash potatoes in the usual way. Before serving, add one tablespoon of finely chopped onion and one tablespoon of chopped parsley. Mix well. MRS. DEWITT P. DUTCHER. 74 COOK BOOK MACARONI SALAD Cook two cups macaroni (creamettes) in boiling salted water until tender. Drain well, rinse in cold water, drain and chill. Add one small onion, four or five stalks celery, one green pepper, finely chopped. Then mix with one small can shrimp a few chopped stuffed olives, and serve on heart lettuce leaves with a cooked salad dressing. K. E. ROONEY. ORANGE AND MINT SALAD Peel and separate into sections two large oranges. Cut each section into thirds. Sprinkle with two table- spoonfuls of sugar, three tablespoonfuls of finely chopped mint, one tablespoonful of grape juice, and two tablespoonfuls of lemon juice. Chill thoroughly, serve in sherbet glasses; and garnish with a sprig of mint. WISCONSIN. PERFECTION SALAD 1 envelope Knox gelatine 1 cup finely shredded 1/2 cup cold water cabbage 1/2 cup mild vinegar 1/2 cup sugar 1 pint boiling water 2 cups celery (cut in 1 teaspoonful salt small pieces) Juice of one lemon 12 can sweet red pep- pers (cut fine) Soak gelatine in cold water five minutes; add vine- gar, lemon juice, boiling water, sugar and salt. Strain and when it begins to set, add remaining ingredients. Serve on lettuce leaves with mayonnaise. MRS. C. S. HUMPHREY. SALADS 77 Melt in double boiler two tablespoons butter, add one even tablespoon flour, mix until smooth and add one cup milk. When thick as cream add egg mixture. Boil a few minutes. Remove from fire. Beat with egg beater. Just before serving, a little cream may be added. GLADYS HOMAN. DRESSING FOR FRUIT SALAD Juice of one lemon, juice of one orange, two table- spoons of sugar, one well beaten egg. Cook until it thickens; when thoroughly cool, add one quarter of a pint of whipped cream. MRS. N. C. BRODIE. FRENCH DRESSING Make it in a Bottle Pour into a bottle: 34 cup oil 1 teaspoon salt 2 tablespoons lemon juice 1/4 teaspoon paprika 4 tablespoons vinegar 1 clove, garlic or onion 1 teaspoon sugar juice if liked 1 teaspoon mustard Put the cork in tight and shake the bottle. MRS. C. R. LARSON. FRUIT SALAD DRESSING 3 eggs 1 large tablespoon but- ter 1 large tablespoon sugar Cook in double boiler. 21/2 teaspoons milk 12 teaspoon salt 242 tablespoons vinegar SALADS 79 add half teaspoon vinegar, add oil drop by drop, beat- ing constantly, and alternating with the vinegar and lemon until the proportions are used. MRS. CLINTON A. BENNETT. QUICK MAYONNAISE 1/2 teaspoon mustard A few grains cayenne 1/2 teaspoon salt 1 egg yolk 1/2 teaspoon powdered 2 tablespoons vinegar sugar 34 cup olive oil 1. Mix dry ingredients in bowl with egg yolk and beat. 2. Add all the vinegar. 3. Add oil, at first very slowly, then beat more rapidly, beating vigorously with a Dover egg-beater. Note: a. Mayonnaise may be made with Wesson's oil in place of olive oil. b. Mayonnaise should be stiff enough to hold its shape. MRS. GENEVIEVE FITZGERALD. RUSSIAN DRESSING 1 cup milk 2 eggs 4 tablespoons melted but- 6 tablespoons vinegar ter 2 teaspoons salt 2 teaspoons mustard 1 tablespoon flour 2 teaspoons sugar Separate the eggs. Mix dry ingredients; add egg yolks, beaten slightly, then butter, milk and vinegar. Cook in double boiler until thick. When cool add egg PUDDINGS 85 Melt butter, add molasses, milk and dry ingredients mixed and sifted. Turn into buttered mould, cover and steam one hour. 1 egg SAUCE 1/2 cup butter 1 cup powdered sugar Vanilla Cream butter, add sugar gradually and egg well beaten. Beat while heating over hot water. MRS. B. G. BLACKMAR. BLANC MANGE 3 rounded tablespoons 1 cup sugar gelatine 1 teaspoon vanilla 1 quart milk 1/2 bottle cream Let gelatine and sugar stand in milk until dissolved, then put on fire and let come almost to boiling point, add vanilla and cool, then add half or a full bottle cream, whipped light, stir in well and let stand till firm, serve very cold. MRS. O. E. EDWARDS. BOCADOS DE REINA (Food for a Queen) Take a quart of milk-scald-put in a pinch of salt --a small piece of vanilla bean-sugar to taste. Take six eggs-separate yolks from whites-beat the whites to a stiff paste (like for meringue). When milk is boiling, take the white with a soup spoon and let it drop in the boiling milk until solid. Take egg white out of the milk and put it in a dish. PUDDINGS 87 about an hour, stir frequently and serve with whipped cream. MRS. H. E. WORTHINGTON. STEAMED CARROT PUDDING 1 pound each of grated 1 teaspoon salt carrots and chopped 2 teaspoons baking powder suet 1 teaspoon each of ground 12 pound raisins cinnamon and nutmeg 1/2 pound currants 1/2 teaspoon ground cloves 14 pound cut citron About 112 cups of water 112 pounds flour or milk 1 pound sugar (brown) Steam three and one-half or four hours. MRS. D. ROONEY. CHARLOTTE RUSSE I 1 pint cream whipped 12 cup milk (14 hot and stiff 1/4 cold) with the gela- White of 2 eggs (beaten tine stiff) 1/2 cup sugar 12 envelope of gelatine Serve with lady fingers in forms or ramekins. MRS. E. SCHATVET. CHARLOTTE RUSSE II 1 quart milk 1 cup sugar 3 small bottles of cream 12 box gelatine 3 eggs Make custard of milk, eggs, and sugar, put gelatine in hot milk. After it sets, put whipped cream in and flavor. Serve with lady fingers or sponge cake. MRS. C. S. HUMPHREYS. PUDDINGS 91 DATE TORTE Cream one cup sugar with yolks of four eggs. Beat whites to stiff froth. Add to sugar and yolks with one and one-half tablespoons of flour, mixed with two tablespoons baking powder. One cup chopped walnuts over which sift one table- spoon flour and one cup chopped dates. Mix all together well. Bake in moderate oven forty minutes. Let cool in pan and turn out and fill hollow with whipped cream. C. P. KOHL. FARINA WITH DATES 34 cup farina 3 cups boiling water 34 teaspoon salt Stir half cup cold water with farina to keep it from lumping. Add boiling water and salt and cook in double boiler one hour. Pour boiling water over dates -remove stems and chop fine. When farina is cooked stir in dates. MRS. J. BECK. FIG PUDDING One pound chopped figs, cup each of flour, sugar, bread crumbs and chopped suet, teaspoonful of salt and baking powder, half teaspoonful of ground cinna- man. Mix with one egg and milk enough to make a stiff batter. Put in floured cloth and boil three hours. Serve hot with hard sauce. MRS. JOHN GLEN. 92 COOK BOOK FIG PUDDING 12 pound bread crumbs 12 pound sugar 1/2 pound suet (chopped 1 pound figs (chopped) fine) 4 eggs Milk if required. Rind of one lemon, grated. Cream suet and sugar. Add bread crumbs and chopped figs, then add four eggs well beaten, and lemon. Boil five hours. MRS. C. M. BEHRENS. FIG PUDDING 4 ounces bread crumbs 1 egg 1/2 pound figs 4 ounces suet 4 ounces brown sugar 1/2 teaspoon soda 1/4 teaspoon salt 4 ounces flour 12 teaspoon cream of tar- tar Buttermilk to mix Chop figs fine. Shred and chop suet fine. Beat egg. Mix all dry ingredients well together. Add egg and enough buttermilk to mix into a soft consistency. Put into a well greased pudding mould or basin and cover with greased paper. Steam two hours. Turn out and serve. MRS. HUTCHINSON. PUDDINGS 95 MARMALADE PUDDING Weight of one egg in butter, sugar, and flour Level teaspoon of baking powder Tablespoon of marmalade One egg Cream butter and sugar, add flour, unbeaten egg, marmalade and baking powder. Place in buttered tin and bake about half hour in moderate oven. MRS. A. P. Ross. MANHATTAN PUDDING 1/2 cup orange juice 12 cup powdered sugar 14 cup lemon juice 1/2 tablespoon vanilla (after straining) 23 cup finely cut-up wal- Sugar to taste nuts 1 pint heavy cream Mix fruit juices in sugar and let stand until dis- solved, then turn this into a brick or melon mold. Whip cream, adding sugar, vanilla and nut meats; pour this over the fruit juice to overflow mold. Cover with buttered paper and put on cover; have paper long enough to come down well under edge of cover, packing in ice and salt and let stand three to five hours. It will be done in three hours, but it will not hurt to stand longer. MRS. DONALD L. BALLANTYNE. MARSHMALLOW FLUFF 1 can pineapple cut in small pieces 12 pound marshmallows each cut in four pieces 1/2 pint cream (whipped) 98 COOK BOOK Beat up the whites of the eggs—the yolks of which have been used for the cornstarch, adding a little sugar to sweeten and spread over the top of the pud- ding. Then place in a hot oven for a minute or two to brown the top. Miss H. A. KENNEDY. ORANGE TEMPTATION Cut up into small pieces three large oranges. Crumble six almond macaroons and mix with the oranges. Chill thoroughly. Whip one small bottle of cream until stiff, adding two tablespoons of powdered sugar while whipping. Stir the cream gently into the orange mixture; pile into sherbet glasses, and serve at once. CLAIRE L. WHITAKER. PEACH PUDDING Bake ten minutes in a hot oven: 12 peaches (peeled and 1 pint milk cut up) 1 tablespoon butter 12 cup powdered sugar 14 teaspoon salt Boil until thick and then 2 tablespoons cornstarch cool dissolved in milk Add the yolks of three eggs, well beaten, and pour over the peaches. Make a meringue of the white of the eggs and four tablespoons of sugar. Place on pudding and brown in M. L. BROWN. oven. 100 COOK BOOK 12 pound bread crumbs 1/2 teaspoon ground ginger 1/4 teaspoon ground nut- 1 glass of brandy or meg whiskey Blanch almonds, cut candied peel into small pieces, having first scraped off all sugar. Chop suet finely. Mix all dry ingredients well together; add beaten eggs and whiskey, and beat well. Tie in scalded and floured cloth, leaving a little room to swell. Plunge into boiling water and boil steadily five or six hours. MRS. A. P. Ross. GRAHAM PLUM PUDDING 1 egg 11/2 cups graham flour 1/2 teaspoon cloves 1 cup molasses 12 cup milk 1/2 teaspoon soda 1 cup seeded raisins 2 tablespoons butter 1 teaspoon cinnamon Beat egg; add liquids, flour in which soda has been sifted, fruit, spices and melted butter. Steam four hours. MRS. S. V. DUFFY. PLAIN PLUM PUDDING 3 eggs 1 pint of bread crumbs 1 cup of flour 1 teaspoon cinnamon 1 cup raisins 1/2 teaspoon nutmeg 1 cup currants 12 pound citron 1 cup brown sugar 1/2 teaspoon baking soda 1/2 cup molasses Rind and juice of one lemon Mix well dry ingredients. Beat eggs, add molasses. PUDDINGS 101 Dissolve soda in tablespoon of hot water, add it to the molasses and eggs, then mix into the dry ingredi- ents. Pack into greased mould. Boil four hours, serve with hard or brandy sauce. MRS. W. E. CLEARY. POOR MAN'S PLUM PUDDING 2 tablespoons ground 1 pound grated raw carrot cinnamon 1 pound sugar 1 tablespoon ground 1 pound chopped beef suet cloves 1 pound large raisins 1 tablespoon ground 1 pound small raisins or ginger currants 1 grated nutmeg 1 pound mixed orange, cit- 2 tablespoons salt ron, and lemon peel (cut 1 pound bread crumbs fine) 1 pound flour 12 cup chopped nut meats 1 pound hot mashed po- 1/2 cup black coffee tato Mix all ingredients in a bread mixer, or knead with the hands, like bread. When thoroughly mixed place in pudding bags, or in bowls, with cheese cloth tied tightly over the tops. Steam for six hours. These puddings will keep in- definitely. When serving pudding, steam for forty-five minutes and serve with hard sauce. MRS. E. F. WHITAKER. PRUNE CHIP Make a cornstarch custard, place in individual molds. When cold, cover with a layer of chopped PUDDINGS 107 2 cups flour 1 teaspoon cinnamon 2 teaspoons baking pow- 1 teaspoon nutmeg der Must be very stiff. Steam for three hours. HELEN SCHATVET. CARAMEL TAPIOCA PUDDING 3 eggs (well beaten) 3 tablespoons minute 1 quart milk tapioca Pinch salt Let this stand in a bowl to dissolve, while you heat two cupfuls of granulated sugar and brown. Watch this carefully, stirring constantly so it does not burn- when dark brown add the other ingredients, stir con- tinually over a slow fire for at least half an hour. Pour in small moulds or glasses. Serve cold with whipped cream. MRS. WILLIAM EAGLESON. PLUM TAPIOCA Four tablespoons of minute tapioca cooked in three cups of water, with a little salt, until clear. Use a double boiler. Add one heaping tablespoon of sugar. Stir well. Add two small cups of pitted plums. Place all in a baking dish, and sprinkle with grated nutmeg. Bake in moderate oven until fruit is soft. Serve cold with thin cream or top milk. MRS. C. C. VALENTINE. 108 COOK BOOK TORTONI PUDDING 3 eggs 1 pint milk 1 tablespoon gelatin 1 pint cream Pinch salt 1 teaspoon vanilla 1 cup granulated sugar Cook milk in double boiler. Add gelatine which has been soaked in a little milk. When fully dis- solved add eggs and sugar. When thickened remove from fire, strain and cool. Beat cream till quite stiff, add to custard, a little at a time, beating together. Pour into dish to be served from, cover with powdered macaroons and chill. C. J. CHASE. 112 COOK BOOK PEACH BAVARIAN CREAM 2 egg whites 2 cups milk 1 cup peach pulp 142 tablespoons gelatine 1/2 cup sugar (dissolved in half cup 2 egg yolks cold water) 1 cup cream 1 tablespoon lemon juice Scald the milk and pour slowly over the egg yolks well beaten and mixed with the sugar. Return to a double boiler and cook until it coats the spoon; add the gelatine and cool. Whip the cream stiff, add the egg whites whipped dry, and fold into the custard, add the peach pulp which has been sweetened to taste and the lemon juice. Pour into a mold prepared as directed, and let stiffen. Serve with additional sliced and sugared peaches. MRS. A. SIPPEL. PIES “The daintiest last to make the end most sweet." RICHARD II. BANANA MERINGUE PIE Into a baked open pie crust slice two bananas, cover with a cooled cornstarch made with yolks of two eggs, one-half cup sugar, heaping tablespoonful cornstarch, two cups of milk, little vanilla, little salt. Beat the white into a meringue and bake just long enough to have a light brown color. MRS. ALFRED H. MUNKENBECK. COCOANUT PIE Line dish with the crust, then fill with the following custard : Beat two eggs and one-half cup sugar to- gether till very light. Add one pint of milk, one-half of grated nutmeg, one full cup of grated cocoanut. Bake in quick oven thirty minutes. MRS. W. WELDON. DUTCH APPLE PIE Six large sour apples, chopped finely; four eggs beaten separately; one-half pound butter; one and one-half cups of sugar; one-half teaspoon vanilla cream; cream butter and sugar; mix in yolks and 113 114 COOK BOOK then whites of the eggs; last apples and flavoring. Bake until apples are soft and brown in a moderate oven with under crust only. MRS. WM. R. BENNETT. GREEN TOMATO MINCE MEAT 3 pints sliced green to- 3 pounds seeded raisins matoes 23 cup sliced citron 4 pints sliced apples 12 cup sliced orange peel Put through food chopper, then add 2 cups grape juice 1 teaspoon ground cloves 3 pounds sugar 2 teaspoons salt 3 teaspoons cinnamon Cook gently three hours. Add one cup butter. Seal hot. Loganberry can be used instead of grapes. GOOD CANNED PUMPKIN PIE 2 eggs 2 cups canned pumpkin 1 teaspoon powdered gin- ger 1 tablespoon flour 11/2 cups milk 1 teaspoon salt 1/2 cup sugar Speck nutmeg 1/2 teaspoon cinnamon 1 tablespoon molasses Beat eggs; add other ingredients, mixing all thor- oughly. This makes one very large or two small pies. MRS. CHARLES VALENTINE. LEMON PIE Bake pie shell from good rich crust over an inverted layer cake tin. PIES 115 Juice and grated rind of one large or two small lemons. Yolks 2 eggs 1 cup sugar 1/2 cup flour 14/2 cups water Cook in double boiler till thick, then add piece of butter size of an English walnut. When cold put in pie shell, make meringue with whites of two eggs, two tablespoonfuls sugar and little lemon juice. Spread over pie, and brown in quick oven. MRS. T. J. DUANE. LEMON PIE 1 cup milk 1 cup sugar 2 tablespoons flour 1 tablespoon butter 1 lemon juice and grated 2 eggs (yolks and whites rind beaten separately) Cream butter and sugar, add yolks, flour, lemon and milk. Fold in the whites of the eggs and bake in open crust in moderate oven. MRS. B. G. BLACKMAR. LEMON PIE 1 lemon (juice and Butter size of small egg grated rind) 2 eggs beaten separately 1 cup sugar Mix together. Add one and one-half cups milk. Pour in plate lined with crust and bake in moderate oven. MRS. J. PHILLIPS. PIES 117 4 eggs 1 cup sugar Filling 3 lemons 1 cup milk 1/2 cup butter 1 tablespoon cornstarch Cream butter and sugar; add the yolks of three eggs; add the juice of three lemons and the grated rind of two; add one tablespoon of cornstarch dis- solved in a little cold milk. Stir until smooth. Add cup of milk. Bake pie in moderate oven 25–30 min- utes, or until firm. Meringue Whip white of three eggs till stiff. Add three- quarter cup of powdered sugar and speck of salt. After the pie has cooled spread on the meringue and brown in the oven. LEMON TARTS Line tart pans with good rich pie paste. Fill these three-quarters full with the following: 12 tablespoons powdered beaten into the sugar sugar and lemon juice) 3 lemons (juice and 4 tablespoons melted grated rind) butter 3 eggs (yolks only Bake until the edges of the crust are a nice light brown. Beat the whites stiff and add four tablespoons granulated sugar. Cover tart and brown lightly. MRS. W. HARRY SEFTON. 120 COOK BOOK PUMPKIN PIE 1 egg Bake pumpkin in oven. Open, remove seeds and skin. Rub through sieve. Mix in these proportions : 1 cup pumpkin 23 cup sugar 12 teaspoon salt 1 teaspoon ginger 1 cup milk (ground) 1 teaspoon flour 12 teaspoon cinnamon Crust: 1 cup flour 3 tablespoons ice water 2 tablespoons lard Handle as little as possible before rolling. SOUR CREAM TART Beat with an egg beater two eggs, one-half cup of sugar, one cup thick sour cream and one-half teaspoon of salt. Line a pie plate with pastry. Spread over the pastry one cup of seedless raising. Pour the beaten custard over the raisins. Sprinkle with grated nutmeg and bake in a moderate oven, until the cus- tard is set, and the edges of the pastry brown. If thick sour milk is used in place of the cream, one more egg is needed. MRS. E. F. WHITAKER. SWEET POTATO PIE Scrape two good-sized sweet potatoes, boil; when tender, rub through colander; beat the yolks of three PIES 121 eggs light, stir with one pint of milk into the potato, add small cup of sugar, bake as you do pumpkin pies. When done, make a meringue top of the whites of eggs, and one-half cup powdered sugar. Brown a moment in the oven. MRS. MASTERS. GINGERBREADS, COOKIES, WAFERS 123 Dissolve soda in hot water. Drop on buttered tins and bake in moderate oven. MRS. A. E. DUNCAN. BROWNIES 2 beaten eggs 1 cup sugar 1 cup flour 1/3 cup melted butter 1 cup chopped English walnuts 2 squares Baker's choco- 1 teaspoon vanilla late Pinch of salt Bake in a shallow pan in a very slow oven, nearly cold. Do not cut until ready to serve. MRS. GERTRUDE SUYDAM SMITH. CARAWAY COOKIES Cup of butter, cup of granulated sugar, two cups flour, half cup of caraway seeds, grated rind of two lemons, level teaspoonful of baking powder, half cup of milk and two eggs. Put flour, butter and sugar, seeds, lemon rind and baking powder in a basin and rub with the hands until thoroughly mixed. Drop the two eggs in the center and with a spoon add the milk. Flour your board and roll out thin, sprinkle over with sugar, cut out desired size, and bake to a light brown in a moderately hot oven. MRS. JOHN GLEN. CHOCOLATE COOKIES Beat to a cream: 1/2 cup butter 1 tablespoon lard 1 cup sugar Add: 14 teaspoon salt 1 teaspoon cinnamon GINGERBREADS, COOKIES, WAFERS 125 minutes. Let cool, then cover with the following: Roll together quarter cup of water and half cup of corn syrup until they form a soft ball when tested in cold water, gradually beat this mixture into one stiffly-beaten white of egg and continue beating until it begins to stiffen, then spread on top of cookies. Placing a half piece of walnut on top of each cookie adds to its attraction, MRS. J. PEARSON. CURRANT PASTIES. OLD FASHIONED “SCALBY CAKES" 193 Cook a cup of dried currants with an apple in a very little water till tender. Drain and cool. Roll out rich pastry about as for pie crust. Cover with a layer of currants, add sugar, cinnamon or nutmeg, bits of butter and jelly if you like, and cover with a top crust. Sprinkle with coarse granulated sugar, cut in squares and bake brown and crisp. MRS. LIONEL CHAMPLIN. COCOANUT COOKIES 1/2 cup condensed milk 12 pound cocoanut Blend these ingredients together well, add: one tea- spoonful of almond and vanilla extract. Grease tin, and with a teaspoon drop the mixture onto the tins. Bake about ten minutes. Makes about two dozen cookies. MRS. THOMAS J. HILER, 126. COOK BOOK CRY BABY CAKES 1 cup molasses 1 cup sugar 1 cup lard 412 cups flour 1 tablespoon soda 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon salt 1 egg Cream the molasses, lard and sugar together. Add spices, then the well-beaten eggs, then the soda dis- solved in one cup of boiling water, then the flour. Stir all well and drop off spoon on to well greased pans. ELEANOR M. PERRY. DATE COOKIES 1 pound dates 1 cup white sugar 1/2 cup water (cook to paste) 1 cup brown sugar 1 cup butter (scant) 1 teaspoon soda (dis- solved in one-half cup warm water) Pinch salt 212 cups rolled oats 21/2 cups flour Chopped nuts (about ten English walnuts) MRS. SANDIFORD. DROP COOKIES 2 eggs 2 teaspoons baking pow- 1 cup sugar der 1 cup thick cream 12 teaspoon salt 212 cups flour 1/2 cup of walnut or cocoa- nut Beat eggs and sugar, add cream, flour, etc. Drop from spoon on buttered pan. Bake. MRS. ELLIOTT, GINGERBREADS, COOKIES, WAFERS 127 HERMITS 112 cups sugar 1 teaspoon soda (dis- 1 heaping cup butter solved in 3 teaspoons 1 heaping cup currants sweet milk) 1 teaspoon ground cloves 1 teaspoon ground cinna- A little nutmeg mon 2 eggs Roll them and sprinkle with white sugar before baking. Use sufficient flour to mix a little hard. MRS. R. O. BOTHFELD. INDIANS Melt one-half cup of butter with two squares of chocolate, beat two eggs with one cup of sugar, mix all together; half teaspoon vanilla, pinch of salt, half cup of flour not sifted, half cup of English walnuts, chopped. Bake fifteen minutes in hot oven, cut in squares or lengths and let cool. MRS. JEANIE G. TOWNSEND. MOLASSES DROPS 13 cup butter 1 teaspoon cinnamon 13 cup boiling water 1 tablespoon ginger 23 cup molasses 12 teaspoon salt 1 teaspoon soda Flour enough to make a drop batter. Drop on greased tin and bake. (Miss) EDNA ELLIOTT. 128 COOK BOOK OATMEAL COOKIES I 2 cups brown sugar 1/2 cup butter 1 egg 12 cup milk 1 teaspoon milk 1/2 teaspoon soda (dis- solved in 1/8 cup boil- ing water 1 teaspoon vanilla 242 cups uncooked oatmeal 2 cups flour (Miss) EDNA ELLIOTT. OATMEAL COOKIES II 2 eggs 1 cup brown sugar 1/2 teaspoon baking soda in 1 cup butter (melted 4 tablespoons boiling after measuring) water 2 cups H. O. oatmeal 1/2 teaspoon cinnamon 2 cups flour 1 cup chopped raisins 142 teaspoons baking pow- 1/2 pound nuts der Mix all together and drop on buttered tins. MRS. E. W. KENNEDY. OATMEAL AND NUT COOKIES 3 cups oatmeal 1/2 cup raisins One and one-half cups walnut meats; put above through coarsest knife of food chopper; then mix one cup sugar, one cup melted shortening (two eggs well beaten), one teaspoon soda (level) dissolved in very little milk, one cup flour, one teaspoon cinnamon, half teaspoon salt, add ground oatmeal, raisins, and nuts; put by teaspoon on greased pan, over an inch apart, as they spread. Occasionally dip spoon in milk, as mixture is very thick. Makes about sixty-five cookies. LYDIA V. MUNRO. GINGERBREADS, COOKIES, WAFERS 129 OLD FASHIONED GINGER COOKIES mon 31/2 pounds flour 1 teaspoon ground cinna- 12 pound butter 12 pound lard 1 nutmeg (grated) 14 pound ginger 2 tablespoons baking pow- 1 cup sugar der 1/2 teaspoon cloves 1 quart molasses (ground) 12 teaspoon allspice (ground) Mix and cut into shape and bake. Will keep in- definitely in earthen jar. MRS. RIEGER. ORANGE COOKIES 14 cup butter 2 cups flour 1/2 spoon baking powder 2 eggs 34 cup sugar Grated rind of one orange. Roll thin. Do not bake brown. MRS. S. V. DUFFY. POTATO SCONES 1 teacup mashed pota 1 teacup flour toes 1 tablespoon milk 1 teaspoon butter 1/4 tablespoon salt Put the potatoes, salt, butter, and half of the flour into a bowl, mash together till smooth. Turn out on the board and knead in the remainder of the flour. Roll out thin, cut into four, prick with a fork. Bake on a hot griddle on both sides till nice and brown. MRS. HUTCHINSON. GINGERBREADS, COOKIES, WAFERS 131 SCOTCH SCONES 2 tablespoons sugar 2 tablespoons butter 2 cups flour 3 teaspoons baking pow- der 1 teaspoon salt 2 eggs 1/3 cup milk Sift together flour, baking powder, salt and sugar, add butter, and rub into mixture very lightly. Beat eggs until light, add milk to eggs, and add slowly to mixture. Roll out one-half inch thick on floured board, cut into pieces three inches square and fold over, making three cornered, brush with milk, dust with sugar. Bake twenty-five minutes in hot oven. MRS. J. PEARSON. SODA SCONES 1 pound flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cream of tar- tar Some sour milk Heat the griddle. Put the flour into a bowl. Mix the salt, soda, cream of tartar, on a plate, add to flour. Add as much sour milk as will make a spongy dough, dust with flour. Turn out on a floured board, knead slightly, make into a round by turning the edges under. Flatten and roll out one-quarter inch thick, cut into four or eight. Bake on a moderately hot griddle till one side is a nice brown, turn over and cook slowly on the other side till edges are dry and firm. MRS. HUTCHINSON, GINGERBREADS, COOKIES, WAFERS 133 drop the mixture in small drops on the cracker crumbs. Bake in slow oven until brown. MRS. J. S. VAN BRUNT. COUNTY GINGER BREAD 1/2 cup sugar 14 cup butter 1 egg 1 even teaspoon soda (dis- solved in the milk) 1 teaspoon ginger 142 cups flour Little salt 12 cup molasses 1/2 cup sour milk Put soda in milk. Mix eggs and sugar. Add melted butter, then add flour. Put molasses in before flour. MRS. WILLIAM E. CLEARY. GINGERBREAD I Boil I 1 cup sugar (cream) 1 tablespoon butter (cream) 1 tablespoon lard (cream) Boil II 3 cups sifted flour 2 teaspoons cinnamon 2 teaspoons ginger 2 teaspoons cloves 18 teaspoon allspice Pinch salt 2 eggs 1 cup sour milk 1 cup molasses Pour Boil II into Boil I. Add one teaspoonful baking soda, dissolved in one-quarter cup hot water. Bake in large drip pan. MRS. SCHATVET. GINGERBREADS, COOKIES, WAFERS 135 MARSHMALLOW GINGERBREAD 1 egg 12 cup shortening 134 teaspoons soda 1 cup molasses 1 teaspoon ginger 1 cup sour milk 212 cups flour Marshmallows Melt shortening and add molasses, egg well beaten, flour mixed and sifted with soda, salt, ginger, and sour milk. Beat vigorously, turn into a buttered and floured dripping pan; bake in a moderate oven twenty- five minutes; remove from pan, cut in halves cross- wise and put marshmallows between layers. Put in oven and let stand three minutes. Remove to serving dish, cool slightly, cut in squares and serve with whipped cream, sweetened and flavored with vanilla. MRS. E. J. SHEEHAN. MOLASSES CAKE 1.cup molasses Salt 2 tablespoons shortening 1 teaspoon ginger 1 teaspoon soda (dis 1/2 teaspoon cinnamon solved in cup of boil. 44 teaspoon nutmeg ing water) Flour, to make a thin batter. MRS. WM. GOLFER. MOLASSES SPICE CAKE 2 eggs 1/2 cup lard 3 cups flour 1 cup brown sugar 1 cup molasses 1/2 teaspoon salt 1 cup sour milk One tablespoon ginger, cloves and cinnamon com- 136 COOK BOOK bined, using more ginger than the other spices, one level teaspoon baking soda. Dissolve soda in sour milk. Bake in long shallow tin or muffin tins. Chocolate icing. MRS. EDMUND C. BABCOCK. SOFT MOLASSES CAKE 1 cup molasses Pinch of salt and spice to 34 cup light brown sugar taste 1/2 cup butter or crisco 1 even dessertspoon of soda (dissolved in boil- 1 cup cold water ing water) 21/2 cups flour MRS. MALONE. 2 eggs SOFT GINGERBREAD I 1 cup molasses 1 teaspoon allspice 1/2 cup sugar 2 cups flour 12 cup butter 11/2 teaspoons baking pow- der 1 tablespoon ginger Bake in shallow pans or gem pans in a moderate oven. MRS. C. M. LAURENCE. 2 eggs SOFT GINGERBREAD II 1 cup molasses 1 teaspoon ginger 1 cup sour milk 1 teaspoon soda 1/2 cup butter (hard or 1/2 teaspoon salt substitute) Stir soda into the molasses until it foams, add sour milk, ginger, salt and melted butter. Last of all add CAKES “To be equal, physically and mentally, to our day's work, depends upon the food we eat.” ANGEL CAKE The whites of eleven eggs, beaten very stiff; one cup of flour, one teaspoon cream of tartar, sifted to- gether many times. Add one and one-half cups of sugar and one teaspoon vanilla. Fold flour and sugar in the beaten eggs very carefully. Bake in ungreased pan forty minutes in slow oven. After removing from the oven, turn upside down to cool. MRS. MASTERS. THREE EGG ANGEL CAKE 1 cup sugar 13 teaspoon salt 11/2 cups flour 23 cup scalded milk 1/2 teaspoon cream tar 1 teaspoon flavoring (va- tar nilla or almond) 3 teaspoons baking pow- Whites of 3 eggs der Mix and sift the first five ingredients four times, add milk very slowly while still hot, beating continu- ally. Add flavoring, mix well, and fold in whites of three eggs (beaten until light). Turn into ungreased angel cake tin and bake in very slow oven about forty- five minutes. 138 CAKES 143 CHOCOLATE CAKE I 12 cup butter 1 cup sugar 242 teaspoons baking pow- der 2 squares chocolate 1 teaspoon vanilla 2 eggs 12 cup milk 11/2 cups pastry flour Melt chocolate over hot water. Cream butter, add sugar gradually and egg yolks beaten light. Add milk and flour mixed with baking powder, then melted chocolate and vanilla. Fold in egg whites beaten stiff. Bake forty to sixty minutes in slow oven. CHOCOLATE CAKE II Pt. I 1 cup sugar 1/2 cup sugar 2 eggs (white beaten 2 squares chocolate separately) 1/2 cup strong coffee 3 teaspoons vanilla extract (Boil to the consistency 34 cup milk of cream) 1 teaspoon soda Pt. II 2 cups pastry flour 1/2 cup butter Mix in order given, sifting soda and flour. Add first part to second. Bake about half hour in moderate oven. Icing 18 pound butter 2 squares chocolate Melt over boiling kettle. Stir in about one pound confectioner's sugar and milk enough to make right consistency to spread. C. J. CHASE. 144 COOK BOOK o CHOCOLATE CAKE ÍII 1 egg 12 cup milk (or sour cream) 2 large tablespoons cocoa or 2 squares chocolate Beat together and cook in double boiler stirring until it thickens. Add one tablespoon bu bit of salt, one cup sugar and the other half cup of milk for sour cream). When cool add: 112 cups flour, one heaping teaspoon baking powder, 12 teaspoon vanilla. Makes two layers. Fill either with chocolate filling or plain white icing. MRS. O. E. EDWARDS. CHOCOLATE CAKE IV 112 cups granulated 3 teaspoons baking pow- sugar der (level) 1/2 cup butter 4 squares Baker's choco- 23 cup milk late and 5 tablespoons 134 cups flour sugar 3 eggs (yolks and whites Melted together in 5 table- beaten separately) spoons milk and cooled Cream butter and sugar, add yolks, milk and flour, with baking powder. Stir in the melted chocolate mixture, and fold in the whites of the eggs. Bake in medium oven in shallow pan about forty minutes. Use white or chocolate frosting as preferred. MRS. B. G. BLACKMAR. 146 COOK BOOK Boil just five minutes, then beat to a cream. Split cake, spread each side with chocolate, then put cream between and replace. MRS. LEONARD HULL SMITH. CHOCOLATE LAYER CAKE I 3 eggs 2 teaspoons Royal baking 1 cup sugar powder 1 cup milk 14 teaspoon salt 2 cups flour 1 teaspoon vanilla Mix flour, salt and baking powder. Beat egg yolks till thick. Gradually add and beat in the sugar. Add vanilla and milk, whites whipped stiff, and flour. Bake in three layer cake pans in hot oven. Put to- gether with chocolate filling. Chocolate Filling for Cake 12 cake Baker's choco 1 cup sugar late Boil ten minutes 12 cup water CHOCOLATE LAYER CAKE TI 2 eggs 1 cup sugar 2 teaspoons baking pow- 14 cup butter der 1/2 cup milk 11/2 cups flour Cream butter, gradually beat in one-half of the sugar. Beat egg yolks and other half of sugar to a cream. Combine the two mixtures. Fold in whites well beaten and flavor with one teaspoonful of almond extract. CAKES 147 1 egg Filling 3 squares Baker's choco- 34 cup confectioner's late sugar 3 tablespoons milk Speck salt 1 teaspoon vanilla Method Melt chocolate over hot water, beat the egg until very light. Gradually beat in sugar and milk. Cook in double boiler until it thickens, stirring constantly. Add vanilla. J. S. VAN BRUNT. COCOA CAKE Stir four tablespoons of cocoa into one cup of milk. Mix thoroughly and boil till thick. Stir in two tea- spoons butter, one cup milk, two cups sugar, two tea- spoons vanilla. Dissolve two teaspoons soda in hot water and add three cups flour. Bake in three layers. Filling Small cup chopped raisins mixed with confectioner's sugar. Wet with milk and warm enough to dissolve large teaspoonful of butter. GERTRUDE SUYDAM SMITH. CORNELL CAKE 4 squares Baker's choco-1 cup flour late 1 teaspoon baking powder 13 cup butter 14 cup sour milk 1/2 cup boiling water Stir into the milk one level teaspoonful of soda, one egg beaten and added. Hot water will dissolve choco- late. MRS. DALY. CAKES 149 1/2 cup butter (dissolved in warm 1 сир brown sugar water) 2 cups flour 1/2 cup sweet milk 1 scant teaspoon soda 2 well beaten eggs 1 teaspoon vanilla Add first part when cool and bake in three layers. Icing 3 cups sugar 34 cup water Boil until it will thread, then add beaten whites of two eggs, and nuts if desired. Flavor with vanilla, and beat until stiff. MARY A. TOON. DEVIL'S FOOD CAKE 1 egg A B 12 cake Baker's choco 1/2 cut sugar late (14 teaspoons cocoa) 1/3 cup sour milk and 1/2 1/2 cup sugar teaspoon baking soda 1/2 cup milk 148 cups flour 1/2 teaspoon vanilla Cook A until thick and set aside to cool. Mix B. Combine mixtures and bake in a slow oven. ANNA MAE JEFFERIES. Yolk 1 egg EAGLE CAKE 1/2 cup sugar 1 teaspoon soda 12 cup lard and butter 1 cup sour milk (mixed) 1 teaspoon cinnamon 1 teaspoon cloves 1 cup raisins 1/2 teaspoon nutmeg 2 cups Flour Bake in moderate oven one hour. MRS. JOHN MULLER. 1 egg CAKES 151 very stiff cream and stir in, whip whites to a foam; add cream of tartar, and whip until very stiff; add milk, then the whites of eggs, then flour and flavoring, and stir very hard. Put in a slow oven. Will bake in about one hour. ELEANOR M. PERRY. FORM CAKE I 1/2 pound butter 12 pound sugar 7 eggs (yolks beaten to a cream) 1 pound flour 3 teaspoons baking powder 1 cup milk 14 pound currants 14 pound raisins 2 ounces citron One grated lemon rind, and lastly the whites beaten to a froth. Bake one and one-half hours in medium oven. MRS. G. SCHOENLEBER. FORM CAKE II 1 cup sugar 18 pound of butter (cream together) 1 egg (beaten well) 1 cup flour, teaspoon baking powder stirred in gradually 34 cup milk Pinch salt Then add one egg well beaten to that, and bake in a hot oven for thirty minutes. (MRS.) A. J. WOLCOTT. CAKES 153 the cleaned currants, chopped peel, blanched and cut almonds. Mix the yolks of eggs and milk together, add this to the above mixture with the flour, adding liquid and flour alternately. Beat for twenty minutes, then add the whites of eggs (one beaten to a stiff froth) very gently, and last of all stir in the baking powder. Place in a lined tin, bake in moderate oven. MRS. P. WARWICK. ENGLISH FRUIT CAKE II 1 pound flour 1/2 pound butter or 14 pound butter and 14 pound lard or crisco 5 ounces sugar 34 pound seedless raisins or 1/2 pound raisins and 14 pound currants 3 teaspoons baking pow- der 1/2 teaspoon salt 1/2 grated nutmeg 2 ounces lemon peel candied) 4 eggs About 1/2 cup milk Mix flour and dry ingredients well together. Pick over raisins to remove stems and wash and dry cur- rants. Rub shortening into flour mixture until fine and crumbly. Add fruit and lemon-peel cut up very fine. Beat eggs well, and add to dry mixture, and add enough milk to make it fairly soft, but not too soft, else the fruit will sink to the bottom. A little lemon essence should be added to the eggs. Bake in a bread tin, well greased, for about two hours, in a rather slow oven. The gas should be CAKES 155 powder into the currant cake. We are beating in a great many air-bubbles. When the cake goes into the oven, the heat causes the air-bubbles to expand, and makes the cake very light. When the eggs are well beaten, take out the egg-beater and substitute the iron- spoon. Sift in the flour and baking powder, fill up the basin in the left hand, and mix in the flour very gently. It must not be stirred or pressed, but turned over spoonful by spoonful. Pour into the shallow tin and bake five minutes. Have ready a clean sheet of paper, on which is sprinkled a little sugar. Put a little jam into the cup, and work it so that it will spread easily. Turn the roll on to the sugar, spread quickly with the jam and roll up. A large tablespoonful of dry substance is one ounce. Whatever is baked with baking powder should be put into the oven at once, or the effervescence wears off. When baking powder is moistened it effervesces just like soda-water. The cake must be put into the oven while the baking powder is effervescing. MRS. JEFFERSON. JELLY CAKE Beat three eggs well, whites and yolks separately. Take a cup of fine white sugar and beat it well with yolks and one cup sifted flour, stirred in gently; then stir in whites a little at a time, teaspoonful baking powder, one tablespoon milk, pour into three jelly cake plates and bake from five to ten minutes in a well heated oven. When cold, spread with currant 158 COOK BOOK 2 even teaspoons baking 12 cup milk powder 1 tablespoon lemon extract 1/2 cup butter MRS. F. E. GRAUWILLER. MARBLED CAKE one. This is made in separate batters, a dark and a light For the dark one, take half cup butter, one cup brown sugar, two and one-half cups flour, one tea- spoon Royal baking powder, yolks of four eggs, half cup milk, one teaspoon each extract cinnamon, cloves and allspice. For the light one take half cup butter, one cup sugar, two and one-half cups flour, one tea- spoon Royal baking powder, whites of four eggs, half cup milk, one teaspoon extract lemon. Both batters are made by rubbing the butter and sugar to a cream, adding the eggs, beating a few minutes, then adding the flour, sifted with the powder, the extracts and milk, and mixing to obtain a smooth and rather firm batter. Have a paper-lined tin. With a spoon, drop the two batters alternately into it. Bake in quick oven thirty-five minutes. MRS. CORNELIUS J. CLEARY. MOCHA TART 1 egg 1 cup flour 1 teaspoon baking powder 4 tablespoons strong, cold coffee 1 cup powdered sugar These are stirred to a cream Separate five eggs (beat whites to a froth) Bake in two layers, CAKES 159 Filling Whip one-half pint of cream, sugar to taste, and three tablespoons strong coffee. MRS. SCHOENLEBER. NUT CAKE 12 cup butter 2 cups flour 1 cup sugar 2 teaspoons baking pow- 1 teaspoon lemon juice der 2 eggs (well beaten) Salt and milk to moisten Filling 1/2 pint sour cream 1 pound walnuts (chopped 1 cup sugar fine) Boil twenty minutes. MRS. A. E. DUNCAN. NUT CAKE (Without Flour) 1 pound hazelnuts 6 eggs (whites and yolks (ground) beaten separately) 1 teaspoon baking powder 1 cup sugar Bake in moderate oven forty-five minutes. MRS. E. W. KENNEDY. 2 eggs LOAF NUT CAKE 12 cup butter 1/2 cup milk 1 cup sugar 1 teaspoon baking powder 112 cups flour 1 teaspoon vanilla Stir until creamy, then add one cup chopped wal- nuts and hazelnuts. Bake in loaf MRS. H. B. REBERS. 160 COOK BOOK NUT TEA CAKE 1 cup light brown 1 egg yolk sugar 2 cups flour 1/2 cup butter 2 teaspoons baking pow- 1/2 cup sweet milk der 2 egg whites 1 cup nuts Cream butter and sugar. Add milk and eggs. Stir flour, baking powder and nuts. Bake in moderate oven. Makes about twenty-three drop cakes. MRS. C. S. WARBASSE. PEACH OR APPLE CAKE Two tablespoons of sugar, butter size of an egg; cream together, add one beaten egg and a little salt, two tablespoons milk, five tablespoons flour, one tea- spoon baking powder. Slice peaches or apples and arrange in rows on top. Bake twenty-five minutes. Serve with cream. MRS. WILLIAM FLANAGAN. POTATO CAKE THAT WILL REMAIN FRESH 2 cups sugar 2 teaspoons baking pow- 23 cup butter der 1 cup hot mashed pota 2 squares grated choco- toes late 1/2 cup sweet milk 1 cup walnuts 2 cups flour 1 teaspoon cinnamon 1 teaspoon cloves 1/2 teaspoon nutmeg Cream the butter and sugar, add the beaten yolks, then the flour that has been sifted with the baking 4 eggs 164 COOK BOOK color, gradually beat in the sugar and grated rind of lemon, then the lemon juice. Beat the whites of eggs until very light, cut and fold parts of whites into the yolks and sugar, add flour and salt, add rest of egg whites to this mixture. Bake in an ungreased pan about 50 minutes in a slow oven. MRS. J. PEARSON. SPONGE CAKE II 7 eggs 11/3 cups flour 142 cups sugar (granu- 13 teaspoon cream of tar- lated) tar Flavor to taste Separate the whites and yolks. Beat the whites about half, then add the cream of tartar and beat until the whites are stiff. Then fold in the sugar gradually, then the yolks that have been beaten to a cream. (Sift the flour five times and then measure.) Fold in the flour a little at a time, being careful not to beat it. Bake in a moderate oven from fifty to sixty minutes. ELEANOR M. PERRY. SPONGE CAKE III 4 eggs 1 cup sugar 1 teaspoon vanilla 1 cup flour Beat eggs very light. Add sugar, flour and flavor- ing. Bake in moderate oven fifteen minutes. MRS. H. E. WORTHINGTON. 166 COOK BOOK Sift together flour and baking powder and add alter- nately to this mixture a little at a time with the milk. Bake in a moderate oven about thirty-five minutes. MRS. I. PEARSON. SURPRISE CAKE 2 eggs 1 teaspoon baking powder 1 cup sugar 1 pinch salt 1 cup flour 12 cup boiling water Pour water in slowly last of all. Beat well. MRS. C. A. SMITH. Yolks 4 eggs VELVET CAKE 12 cup butter 1/2 cup cornstarch 1/2 cups sugar 4 teaspoons baking pow- der 1/2 cup cold water 4 whites of eggs 11/2 cups flour 1/3 cup almonds (blanched and shredded) Cream the butter, add sugar gradually, yolks of eggs well beaten, and water. Mix and sift flour, corn- starch, and add baking powder and add to first mix- ture; then add whites of eggs beaten until stiff. After putting in pan, cover with almonds and sprinkle with powder sugar. Bake forty minutes in moderate oven. KATHARINE R. BENNETT. WALNUT CAKE 1 pound walnuts 1 teaspoon vanilla (ground) 1 teaspoon flour (heaping) 1 cup sugar teaspoon baking powder (small) Cream sugar and yolks of eggs very lightly; then 5 eggs CAKES 167 add the beaten whites, the extract, then the walnuts dredged with the sifted flour and baking powder. Bake in layer tins. Use whipped cream for filling and on top. MRS. ROBERT ADAMS. WAR CAKE mon 2 cups brown sugar 1 teaspoon ground cinna- 1 package raisins 2 tablespoons lard 12 teaspoon ground cloves 2 cups hot water 1/2 teaspoon ground nut- meg Boil together five minutes. When cool, add two cups flour, one teaspoon soda dissolved in hot water, chopped nuts. Bake slowly one hour. MRS. J. HOPEWELL, WHITE CAKE 12 cup butter 234 cups flour 2 cups sugar 1 teaspoon baking powder 1 cup milk 4 eggs (whites) Bake in two sheets, put together with half pint of cream, three yolks of eggs well beaten, two tablespoons sugar, one teaspoon of cornstarch dissolved in a little cold milk. Boil in double boiler, and when cool add one-half pound blanched almonds chopped and a little almond flavoring. Stick blanched almonds over the top and cover with thick whipped cream. MRS. JEANIE G. TOWNSEND. 174 COOK BOOK STRAWBERRY SHORTCAKE Sift: 1 pint flour 1 heaping teaspoon sugar 2 teaspoons baking pow- 1 heaping teaspoon salt der Mix with this: 1 small cup butter (firm) 12 pint cold boiled milk The mixing should be done with a knife rapidly. Place the paste in a floured pastry board, turning it about until it is covered with flour. Roll it out to the thickness of half an inch and put in a round pan. Split and form two layers with berries between and on top. MRS. L. H. SMITH. 1 CANDY “Sweetmeats, messengers of strong prevailment in unhard- ened youth.” SHAKESPEARE. BUTTER SCOTCH Three and one-half cups of granulated sugar, half pound of butter, large spoonful vinegar and teaspoon vanilla, also cup of water. Stir until melted, but not after that, or it will turn to sugar. When it spins a thread in a cup of cold water it is done. It should be a light brown color. Pour into buttered tin. MRS. JOHN GLEN. BUTTER SCOTCH 2 tablespoons sugar 1 tablespoon butter 3 tablespoons molasses 2 tablespoons water Pinch soda Boil until it hardens when tested in cold water. MRS. HENRY F. WOOD. CHOCOLATE CARAMELS I 1 cup grated chocolate 1 cup brown sugar 1 cup molasses 142 cups sweet milk Boil until it hardens. Then add a piece of butter size of an egg and one cup of chopped English walnuts. Pour into a buttered pan, and when partly cold cut in squares. MRS. JOHN MULLER, 175 CANDY 177 to knead. Shape into balls, flatten and place halves of walnuts opposite each other on each piece. Some- times all the sugar will not be required. ELIZABETH H. DEE. FONDANT FOR CREAM CANDIES To one pound of granulated sugar, add three-quart- ers cup of boiling water, and stir until the sugar is dissolved. Let the syrup boil about six minutes, and dip a fork into it. Try this, holding up the fork and watching the syrup on the point, until this spins a thread. . Test it by dipping it into cold water. When it can be made into a soft ball, turn it on a platter which has been brushed with butter. Do not stir sugar when boiling, or when pouring it out scrape sides of saucepan. When syrup on platter is warm, stir it (wooden spoon preferable), until it begins to crumble. Knead it in the hands, pack in a bowl and cover with a cloth that has been moistened. FRENCH VANILLA CREAM White of one or more eggs, according to quantity you desire, add to it an equal quantity of cold water and stir in confectioner's sugar until you have it stiff enough to mould with fingers. Flavor with vanilla, and mould into desired shapes. Place on buttered plates or waxed paper and put aside to dry. 178 COOK BOOK JANUARY THAW 4 cups brown sugar 2 pounds chopped wal- Tablespoon butter nuts 1 cup milk Cook until it ropes from a spoon, beat until creamy, pour into buttered pan to cool. When cool, cut into squares. MRS. MASTERS. SEA FOAM 3 cups brown sugar 1 cup water 1 tablespoon vinegar Put in sauce-pan, heat gradually to boiling, stirring only until the sugar is dissolved, then boil without stirring until it forms a hard ball when dropped into cold water. Remove it at once from fire, and when syrup stops boiling pour gradually into stiffy beaten whites of two eggs, beating constantly. Continue the beating until the mixture will hold its shape and will not run out flat. Then add teaspoon vanilla and one cup pecan nuts chopped. Drop in small irregular piles on buttered paper. MRS. H. B. REBERS. FRUITS Preserved, Canned, Jellies and Pickles COLD CATSUP 12 peck ripe tomatoes 1 teaspoon red pepper 1 cup chopped onions 1 tablespoon mace 1 cup salt 1 tablespoon cinnamon 1 cup sugar 2 teaspoons cloves 12 cup mustard seed 1 quart vinegar 2 teaspoons black pepper Mix thoroughly and put into bottles. MRS. JOHN MILLER. CELERY RELISH 30 large ripe tomatoes 2 pounds sugar 12 large white onions 6 cups vinegar 4 green peppers 5 tablespoons salt 3 large bunches celery 1 tablespoon celery salt Boil until thick. Put in air tight jars. CATHARINE C. PHILLIPS. CHILE SAUCE I 40 medium sized toma 1 tablespoon ground cin- toes namon 2 red peppers sweet 1 tablespoon celery seed 4 green peppers sweet 1 tablespoon ground nut- 6 large onions meg 1 tablespoon ground 2 cups of sugar cloves 3 tablespoons salt 3 cups of vinegar Cook three hours, C. A. SMITH. 179 182 COOK BOOK DRIED APRICOT CONSERVE 12 pound dried apricots 1 whole orange (123 cups) 1/2 cup nuts 1 pint cold water 1 cup corn syrup (light) 1 cup raisins Soak apricots over night in cold water. Next morn- ing add raisins, lemon juice, orange sliced, very thin, with slices cut in small pieces, and corn syrup. Bring to boiling point and simmer for about one and one- quarter hours. Add nuts fifteen minutes before tak- ing from fire. MRS. GENEVIEVE FITZGERALD. EASTERN CONSERVE 1 large bottle Maraschino 1 pound sugar cherries 3 oranges 1 pound seeded raisins 1/4 pound preserved ginger Cut cherries and raisins in halves and put in sauce- pan, add sugar and ginger. Cook slowly until thick, then add grated rinds, pulp and strained juice of the oranges. Cook ten minutes longer, seal in small jars. MRS. W. G. FISHER. GRAPE CONSERVE 6 pounds grapes 6 pounds sugar 2 pounds raisins 1 pound English walnuts 4 large oranges Cook three-quarters of an hour. MRS. J. J. SMITH. FRUITS, JELLIES AND PICKLES 183 GRAPE CONSERVE 4 quarts grapes 2 quarts sugar 12 pound nut meats 1 pound raisins 4 oranges Pulp and seed grapes, peel the oranges, drain skins and put through a grinder: raisins, skins and pulp of oranges. Add pulp of grapes and sugar. Cook slowly thirty minutes. K. R. BENNETT. GREEN TOMATO CONSERVE Six pounds green tomatoes sliced, pour boiling water over them, drain and add three pounds sugar, one and one-half lemons (chopped), one cup of vinegar, one dessertspoonful cloves and cinnamon each. Boil three hours. When nearly done add half pound chopped raisins. Put in glasses and when cool, top with para- fine. MRS. W. S. GEDNEY. PEACH CONSERVE 1 dozen large peaches 1/2 pound pecans 12 dozen oranges 3/4 cup Karo syrup 4 cups sugar Slice peaches and oranges, cut orange peel very fine, add sugar, syrup, nuts. Cook all together until thick, jar and seal. MRS. C. S. HUMPHREY. RHUBARB CONSERVE One quart of rhubarb cut in fine pieces, add pulp juice and rind of one orange, add five or more blanched 184 COOK BOOK almonds, chopped fine, half cup chopped raisins, two pounds of sugar. Cook slowly until thick. MRS. GEO. SCHLEGEL, SPICED CURRANTS 8 pounds currants 1 pint vinegar 4 pounds sugar 2 teaspoons cinnamon 2 teaspoons cloves Boil all together slowly two hours. MRS. K. F. MCMAHON. GRAPE JAM Separate skins from pulp of Concord grapes. Put pulp in kettle with one cup of water. Heat, then press through coarse sieve to remove seeds, add skins, weigh; to each pound of grapes add three-quarter pound of sugar and enough water to prevent burning. Cook gently three-quarter hour. Put up air tight. MRS. J. PHILLIPS. PEACH AND PINEAPPLE JAM 1 pineapple or 2 cans 3 pounds sugar pineapple 4 pounds peaches Cook together until thick. MRS. G. TOWNSEND. STRAWBERRY AND RHUBARB JAM Equal quantities of strawberries and rhubarb. Do not skin the rhubarb, cut in inch pieces, wash a few berries to get juice, add pound of sugar for pound of 186 COOK BOOK RASPBERRY AND CURRANT JELLY 3 quarts raspberries 6 quarts currants Wash and remove stems, cover with water and cook slowly, until all juice is removed from fruit. Place in jelly bag and let drip, add three-quarters cup of sugar to each cup of juice (sugar should be heated). Place on stove, boil for twenty minutes. Pour into sterilized glasses and seal. MRS. P. H. COGAN. THREE FRUIT JELLY 10 pears 2 pounds grapes 10 apples Wash and cut fruit into small pieces (do not peel) and boil until all is a soft pulp. Squeeze through cloth, measure, and add four-fifths the amount of sugar. Boil until thick and bottle while hot. MRS. CARL BERGMAN. MARMALADE 3 oranges 1 grape fruit 1 lemon Cut all into pieces, add three quarts of water. Let stand twenty-four hours, then boil until skin is tender. Stand twenty-four hours more, add five pounds sugar, and cook until a little thick, three-quarters to one hour. MRS. ALFRED H. MUNKENBECK. 188 COOK BOOK ORANGE MARMALADE II 112 pounds young car 112 cups Karo corn syrup rots 1 orange 1 cup sugar 12 lemon 14 cup water Pour hot water over carrots, then cool, and scrape. Put through meat chopper with the rind of orange and lemon which has been peeled, save juice, add carrots, sugar and syrup, and boil one hour or until consistency of marmalade. MRS. GENEVIEVE FITZGERALD. ORANGE MARMALADE III 1 grape fruit 2 oranges 1 lemon First day slice fruits across in thin slices, cover with two quarts cold water and set away in covered dish. Second day cook gently in the water for half hour until it thickens, then set away covered. Third day add four pounds of sugar and boil until it jellies, about one and one-half hours. Makes fifteen jars marmalade. MRS. O. E. EDWARDS. ORANGE MARMALADE IV 6 oranges 3 lemons 6 pounds sugar 1 quart water Slice food through food chopper, avoid seeds, add water. Cook half hour, stand away for twenty-four hours. Then add sugar, and boil half hour more; it is then ready to pour into glasses. ANNA B. O'LEARY. FRUITS, JELLIES AND PICKLES 189 PEACH MARMALADE 30 peaches 1 lemon (juice) 3 oranges (chopped) 31/2 pounds sugar Put all together and let stand for one hour. Cook slowly forty minutes. MRS. K. F. MCMAHON. RHUBARB AND FIG MARMALADE 2 pounds rhubarb (cut 12 pound figs (cut fine) fine) 2 pounds sugar Mix ingredients together and let stand twenty-four hours. Bring to a boil and cook slowly for one hour after boiling point is reached. MEMBER. CRANBERRY RELISH 2 quarts cranberries 31/2 pounds sugar 1 pound raisins 1 teaspoon each ginger, cloves, cinnamon Cook to a marmalade. Rind of 2 oranges (chopped) Juice 2 oranges 1 cup vinegar MRS. ROBERT ADAMS. SPICED GRAPES Prepare the grapes as for preserving by removing the skins, boiling the pulp and straining out the seeds. To seven pounds of fruit (weighed before the seeds are removed) add a cupful strong vinegar, a cupful grape juice taken from the grapes used for preserves, two ounces of cinnamon, one ounce of cloves. Tie the spices in a cloth so they can be removed, Three and FRUITS, JELLIES AND PICKLES 191 MUSTARD PICKLES II 1 quart small onions (whole) 2 quarts large onions (chopped) 2 quarts green peppers (sweet) 2 quarts red peppers (sweet) 1 quart string beans (green) 4 quarts green tomatoes 2 quarts small cucumbers 2 quarts cut large cucum- bers 2 heads cauliflower Mix all together and cover with a brine (strong enough to float an egg). Let stand over night. Put all on stove in the morning and let come to a boil. Pour off and drain. Add two quarts vinegar. Mix a paste of: 6 tablespoons flour 1 tablespoon turmeric pow- 6 tablespoons mustard der 4 cups sugar Stir paste into the pickle. Let come to a boil and bottle. MRS. R. A. SEWELL. SWEET PICKLED PEACHES 4 quarts peaches 2 pounds sugar 1 stick cinnamon 3 cups vinegar A few cloves Cook sugar and vinegar to a syrup, adding cloves and cinnamon. Peel peaches and cook gently in the boiling syrup until tender. Lift carefully into steril- ized jars. Boil syrup down a little, pour over the fruit and seal immediately. MRS. VALENTINE. 192 COOK BOOK PEAR PICKLES 8 pounds pears 4 pounds sugar 1 pint vinegar Stick two or three cloves in each pear, add a few sticks of cinnamon, cook until tender, take them out on platter to cool. When cool, put into jars. Pour the cold syrup over, let them stand twenty-four hours, then seal up. This is a good rate for all fruit pickles, if wanted rich, if not use less sugar. MRS. JEFFERSON. PEPPER RELISH 1 dozen green peppers 15 large onions 1 dozen red pepprs Put through meat grinder, cover with boiling water, let stand for five minutes. Drain water off. Then cover again with boiling water and let stand ten min- utes. Drain water off again. Add: 2 cups sugar 3 tablespoons salt 2 cups vinegar Then boil for fifteen minutes and can while hot. Remove seeds from peppers. MRS. G. H. DING. PEPPER HASH I 1 large cabbage 112 dozen red sweet pep- 6 onions pers 1 dozen green sweet pep- 1 scant quart sugar pers 1 tablespoon celery seed 12 cup mustard seed FRUITS, JELLIES AND PICKLES 193 Chop cabbage, onions and peppers. Spread over half cup salt. Let stand over night. Drain next day and add sugar and spices. Cover with cold vinegar. Pack in bottles or jars. Do not boil. MRS. EDMUND C. BABCOCK. PEPPER HASH II mon 12 green peppers 3 cups sugar (sweet) 2 even tablespoons cinna- 12 red peppers (sweet) 12 large onions 2 even tablespoons allspice 3 tablespoons salt 1 quart of vinegar Chop all together and let boil twenty minutes. MRS. JENNIE V. B. CROPSEY. PICALILLY 1 peck green tomatoes 3 quarts vinegar 2 quarts onions 8 tablespoons mixed whole 2 cups salt spice 2 quarts water 2 pounds brown sugar Chop tomatoes and onion, put on them two cups of salt and let stand over night. Drain, add two quarts water and one quart vinegar, boil fifteen minutes and drain. Then add the two quarts of vine- gar, two pounds brown sugar and spices, and boil slowly for half hour or a little longer until thick. MRS. GEO. SCHLEGEL, 194 COOK BOOK RUMMAGE PICKLE 2 quarts green tomatoes 1 large cucumber 1 quart red tomatoes 12 cup salt 3 green peppers 3 pints vinegar 3 small bunches celery 2 pounds brown sugar 3 large onions 1 teaspoon mustard 3 sweet red peppers 1 teaspoon pepper 1 small head cabbage Chop all vegetables and sprinkle with salt. Cover and let stand over night. Drain in the morning and add brown sugar, mustard, pepper and vinegar. Cook for one hour or until clear. Seal as usual. MRS. CARL BERGMANN. TOMATO SWEET PICKLES Fifteen pounds sliced green tomatoes, let stand over night with a little salt; drain. 5 pounds sugar 1 ounce ground cloves 1 quart best vinegar 2 ounces ground cinnamon (Tie the spices in cloth bags) Boil fifteen or twenty minutes, skim out tomatoes and boil syrup till thick, then pour over tomatoes. MRS. W. L. MOREHOUSE. SWEET GREEN TOMATO PICKLE Slice green tomatoes 1/2 inch thick. Weigh them. Cover with cold brine, add a pinch of soda and sim- mer until very tender. Drain and cool, and put in a stone crock. FRUITS, JELLIES AND PICKLES 197 BORDEAUX SAUCE Put through the chopper: 2 heads cabbage 12 ounce turmeric powder 6 green peppers 2 pounds white sugar 3 or 4 quarts green to 2 quarts cider vinegar matoes Salt to taste 6 onions Mix and boil 34 of an hour. MRS. ALFRED H. MUNKENBECK. SUN PRESERVED STRAWBERRIES Weigh fruit and put into a preserving kettle, add 1 pound of sugar to each pound of berries and let stand over night to draw own syrup. Heat to boil- ing point slowly and boil 2 or 3 minutes. Skim and pour into platters, cover with glass and place out in the sun 2 or 3 days until thick as desired. Early Richmond or sour cherries are delicious preserved in MRS. SKIDMORE. this way. MISCELLANEOUS “They eat, they drink and in communion sweet, quaff im- mortality and joy." MILTON. A LUNCHEON SPECIAL Cover buttered toast with tomatoes, canned or fresh, and follow with sliced cheese. Put under broiler un- til cheese is melted and slightly toasted. A dash of paprika or pimento cheese adds flavor. L. M. WOOD. BAR LE DUC To a scant bowl of currants allow a heaping bowl of sugar, put enough water on sugar to dissolve it and boil to a nice syrup or about 20 minutes, put in cur- rants and boil 1/2 hour. Put in glasses and seal, serve with cream cheese. MRS. ALFRED H. MUNKENBECK. CHEESE CRACKERS I 2 eggs 2 cups grated cheese 2 cups milk 1 tablespoon sugar 12 teaspoon mustard 1/2 teaspoon salt Small piece butter Boil in double boiler until thick as cream. Spread on crackers. MRS. JOHN MULLER. - 198 MISCELLANEOUS 199 CHEESE CRACKERS II Take a dozen saltine crackers and butter lightly. Grate a quarter pound of American cheese-spread cheese on buttered crackers half an inch thick. Place in hot oven for about fifteen minutes until cheese is crisp on top. Serve hot or cold. (Miss) K. R. BENNETT. 2 eggs CHEESE FONDU 1 cup scalded milk 1 cup soft bread crumbs 1 cup mild cheese (cut in 1 tablespoon butter small pieces) 1/2 teaspoon salt Scald together first three ingredients, add butter, salt and beaten yolks. Fold in beaten whites and pour in a buttered baking dish or ramekins and bake twenty minutes. MRS. HENRY FIRTH WOOD. CHEESE PASTE 1 pound sharp cheese 1 pint milk 2 tablespoons flour 1 heaping tablespoon but- ter Blend milk and flour and butter. Add cheese which has been diced, cook till it is a smooth paste. May be flavored with mustard, paprika or Worcestershire sauce. This is very nice, as a rarebit over toast, or between crackers for a sandwich. NELLIE C. BURNS. 200 COOK BOOK CHEESE PUFF Cut into "fingers' five, thick, well buttered slices of bread. Put into a baking dish, in layers, covering each layer with a generous covering of grated Ameri- can cheese. Beat well two eggs, one-half teaspoonful of salt, and one cup of milk. Pour over the bread and cheese, and bake twenty minutes in a moderate oven. MRS. E. F. WHITAKER. CHEESE SOUFFLE I Yolks 3 eggs Whites 3 eggs 2 tablespoons butter 14 cup grated old English 2 tablespoons flour or young American 1/2 cup scalded milk cheese 1/2 teaspoon salt Few grains cayenne Melt butter and flour; when well mixed, add gradu- ally scalded milk. Then add salt, cayenne, and cheese. Remove from fire. Add yolks of eggs, beaten un- til lemon colored. Cool mixture and cut and fold in whites of eggs, beaten until stiff and dry. Pour into buttered baking dish and bake twenty minutes in a slow oven. Serve at once. K. R. BENNETT. CHEESE SOUFFLE II 1 cup grated cheese 1/2 teaspoon salt and 2 cups bread squares pinch pepper 2 tablespoons butter 2 cups milk Mix well, grease baking dish and bake thirty min- utes. Serve at once. MRS. E. SCHATVET, 2 eggs MISCELLANEOUS 201 CHEESE SOUFFLE III Three slices of bread, buttered and placed in pud- ding dish, butter side down-sprinkle over this 1/4 pound of grated cheese, seasoned with salt and pap- rika. Beat two eggs, add 11/2 cups of milk, pour over bread and let stand one hour or more. Bake in hot oven twenty or thirty minutes. J. L. B. CROPSEY. CHEESE SOUFFLE IV Blend together: 2 tablespoons butter 2 tablespoons flour and stir in 1 cup hot milk Beat separately the whites and yolks of 3 eggs. Add yolks to the above, then 1 cup of grated cheese, salt and paprika and last the whites of eggs. Bake in buttered dish in hot oven twenty minutes. W. G. FISHER. CHEESE STRAWS 1 cup flour 1/2 cup grated cheese 14 cup lard 1/2 teaspoon salt 14 cup water Dash paprika Sift flour, add salt, cut in the shortening, add water slowly, mix with fork and add cheese, paprika, mix- ing in well. Roll one-quarter inch thick. Cut and bake on baking sheet. MRS. H. E. SEAL, 202 COOK BOOK CHEESE TOAST 1 cup grated cheese 2 tablespoons butter 2 tablespoons flour (level measure) (level measure) 1 cup milk Make a cream sauce with butter, flour and milk; season with salt, and half teaspoon Worcestershire sauce. When well thickened add cheese and stir un- til it is melted. Serve on toast. Dust with paprika. MRS. B. G. BLACKMAN. CHEESE TOASTIES Spread whole wheat bread with cream cheese that has been thoroughly mixed with French dressing. Press two slices together, in sandwich form, and toast both sides of the sandwich. MEMBER. CREAMED EGGS Place 12 hard boiled egg in ramekin, cover with a cream sauce to which a little paprika, grated cheese and butter have been added. Place under low flame in gas oven for ten minutes until brown. MRS. HENRI PRESSPRICH. FRUIT COCKTAIL 6 bananas (sliced) 3 apples 6 peaches 1 pint loganberry juice 3 oranges Sufficient sugar to make liquor sweet and like syrup. Place in deep dish and permit it to stand until sugar MISCELLANEOUS 203 is in syrup form. Place on ice. glasses. Serve in sherbet Miss Sowe. LEMON CHEESE One pound of loaf sugar, add the juice of 4 lemons and the rind of three rubbed from the fruit with the sugar, 6 eggs leaving out the whites of 2, and 14 pound of butter. Put all together into a pan and simmer over a slow fire till it becomes like honey, fill into small jars. Will keep for weeks if sealed. CAROLINE A. AMEND. MONTAUK SANDWICHES Spread on thin slices of bread, with the crusts trimmed off, the following mixture: 1 beaten egg, a “snappy” cheese crumbled fine, a half teaspoon of mustard, a little salt and pepper, a bit of Worcester- shire sauce. Put a slice of bacon across the top of each and bake in the oven until the bread is well browned. Serve hot. MRS. J. M. WHEEDEN. PIMENTO CHEESE 1 can pimentos 1 pound cheese 1 can evaporated cream 12 teaspoon salt Cut up cheese in cream and heat. When dissolved, add chopped pimentos. Put in small jars, cover with paraffine. Keep in cool place. MRS. G. E. SWENSON. 204 COOK BOOK QUINCE HONEY 2 cups water 4 cups sugar Boil to a thick syrup, then add 2 cups of grated quince and boil 12 to 15 minutes. MRS. J. J. DALY. RICE AND CHEESE 4 cups cold boiled rice 12 pound cheese 1 can tomatoes Cut up cheese in tomatoes and heat slowly until no lumps remain. Add rice and pour into baking dish. Cover with bread crumbs. Bake one-half hour. MRS. G. F. SWENSON. SANDWICH FILLINGS BANANA AND NUT PASTE One banana, 44 cup crushed peanuts, little salt, work into paste and spread on buttered bread. MRS. E. J. WOODWORTH, CHEESE BLEND FOR SANDWICHES 1/2 cream cheese 112 tablespoons melted butter 1/2 cup cooked salad dressing, chopped olives, chopped sweet peppers 1/2 Sheffield cheese NAN BOTHFELD. DATE PASTE Mix equal parts of stoned dates and chopped nut meats, form paste with top milk, little salt. Spread on buttered bread. MRS. E. J. WOODWORTH. PIMENTO AND CHEESE PASTE Mix equal parts of cream cheese and chopped pi- mentos with salt, pepper and salad dressing to form paste thick enough to spread on thin slices of bread. MRS. E. J. WOODWORTH. 205 SANDWICH FILLINGS 207 Break cheese in small pieces or if hard grate it. Put with milk in double boiler. Mix mustard, salt and pepper. Add: egg and beat well. When cheese is melted stir in egg mixture and but- ter. Cook until it thickens slightly. Pour over the toast. MRS. A. G. MCLAUGHLIN. sauce WELSH RAREBIT II 6 ounces butter 1 tablespoon each salt, 2 pounds cheese mustard, Worcestershire 1 quart milk 6 eggs (yolks) 1 teaspoon pepper or 14 1 tablespoon cornstarch cayenne Put butter, cheese, salt, pepper, mustard and Wor- cestershire sauce together in a saucepan over a brisk fire. When it is about dissolved add milk and stir un- til dissolved. Then add egg yolks and the dissolved cornstarch beaten together. Stir until like thick cream. Serve very hot. MRS. CHAS. FISHER. WELSH RAREBIT WITH TOMATO 1 can tomato soup or cut fine) (heated) Pinch salt and a little pep- 14 pound cheese (grated per Mix all in pan and cook till smooth, then pour over crackers or toast. MRS. W. L. MOREHOUSE. WINTER LUNCH DISH 1 can tomatoes 1 green pepper (shred- 1 onion (minced) ded) 2 tablespoons rice Cook 142 hours. MEMBER. HELPFUL HINTS WEIGHTS AND MEASURES Two tablespoons, well rounded, of powdered sugar or flour, weigh one ounce. One tablespoon, well rounded, soft butter, weighs one ounce. Soft butter, size of an egg, weighs two ounces. Seven (7) tablespoons of granulated sugar, heaping, equal one teacup. Five (5) tablespoons of sifted flour or meal, heap- ing, equal one teacup. Four (4) tablespoons soft butter, well heaped, equal one teacup. Three (3) tablespoons grated chocolate, weighs one ounce. HINTS ON REFRESHMENTS Allow 1 quart of oysters to every four persons. Allow 25 quarts of oysters to every 100 persons. Six chickens and 18 heads of celery for 60 guests, for chicken salad. Three gallons of ice cream for 70 guests. One hundred and twenty sandwiches for 100 guests. About 142 pounds butter for this many sandwiches. One quart salad makes 8 portions. 208 HELPFUL HINTS 209 One quart ice cream makes 6 portions. One gallon liquid makes 24 portions. MRS. HENRY FIRTH WOOD. COMMON STAINS, HOW TO REMOVE THEM Blood and meat juice Use cold water; soap and cold water; or starch paste. Bluing-Use boiling water. Chocolate and cocoa-Use borax and cold water; bleach if necessary. Coffee and tea (clear)—Use boiling water; bleach if necessary. Coffee and tea (with cream)-Use cold water, then boiling water; bleach if necessary. Cream and milk-Use cold water, then soap and cold water. Egg-Use cold water. Fruit and fruit juices-Use boiling water; bleach if necessary. Grass—Use cold water; soap and cold water; alco- hol; or a bleaching agent. Grease and oils--Use French chalk, blotting paper, or other absorbent; or warm water and soap; or gaso- line, benzine or carbon tetrachloride. Iodine--Use warm water and soap; alcohol; or am- monia. Ink—Try cold water; then use an acid or bleach if necessary. Iron-Use oxalic acid; hydrochloric acid; salts of lemon; or lemon juice and salt. HELPFUL HINTS 211 TO WASH WOOLEN BLANKETS Dissolve 12 cake Ivory soap and 2 tablespoons of borax in little hot water, put same in tub of cold water, enough to cover blankets well. Let soak over night, squeeze out and put through another water (cold) with a little borax and squeeze out, then through another cold water and hang out. Do not wring them. MRS. W. S. GEDNEY. DRINKS 213 Two cups of grapes yield one-half cup of juice. To improve this add the juice from one pint of cranber- ries to one gallon of grape juice just before adding sugar. MRS. C. FISHER. LIME FIZZ Half jigger of lime juice, half white grape juice, half spoon sugar, white of one egg, dash of pineapple juice frappé, fizz with siphon. LOGANBERRY FIZZ-Fizz Glass Juice of half lime, split loganberry, half spoon sugar, frappé, fizz with siphon. LOGANBERRY RICKEY Juice of half lime, split loganberry juice, lump of ice. MRS. J. J. O'LEARY, MINT TANGO (Cozy Corner) Make a syrup of 2 cups water and 2 cups sugar. Boil about 10 minutes. Bruise and cut fine with scissors 2 cups mint leaves which have been dried and washed. Mix with the mint the juice and rind of 3 lemons and pour the boiling syrup over, let stand several hours or better, over night, then strain. Plenty of chopped ice and when serving mix with equal parts of ginger ale. GLADYS HọMAN, 214 COOK BOOK ORANGE FIZZ Fizz Glass Juice of one orange, dash of lemon juice, half tea- spoon sugar, dash pineapple juice, frappé, fizz with siphon. PINEAPPLE COCKTAIL Cocktail Glass One jigger of pineapple juice, dash of orange juice, juice half lime, frappé. PINEAPPLE FIZZ-Fizz Glass Juice of half lemon, jigger of pineapple juice, half teaspoon sugar, three sprigs mint, frappé, fizz with siphon. MRS. J. J. O'LEARY. I pray you! O excellent wife! cumber not yourself and me to get a curiously rich dinner for this man and woman who have just alighted at our gate ... These things, if ey are desirous of them, they can get for a few shillings at any vil- lage inn; but rather let that stranger see, if he will, in your looks, accents and behavior, your heart and earnestness, your thought and will, that which he cannot buy at any price in any city, and which he may travel miles and dine sparely and sleep hardly to behold.-EMERSON. INDEX 22 21 23 23 23 24 Raisin Bread Raised Doughnuts Rolled Oats Bread Rye Muffins Scotch Short-Bread Spanish Bun Sweet Rusk The Prize Doughnut. Waffles I Waffles II War Buns Water Bread Whole Wheat Bread.. 24 24 25 25 26 26 27 140 BREADS: Berry Muffins 10 Biscuit 11 Boston Brown Bread.. 9 Bran Bread Bran Muffins 11 Bread Crumb Pancakes 12 Breakfast Crumbcake. 11 Breakfast Puffs or Pop- overs 12 Brown Bread I. 10 Brown Bread II. 10 Coffee Cake I. 12 Coffee Cake II. 13 Corn Bread I.. 13 Corn Bread II 14 Corn Muffins 14 Crumb Cake 15 Crullers 15 Crumbs 11 Currant Biscuit 14 Dream Biscuit 15 French Crumb Cake. 16 Golden Corn Cake... 16 Milk and Water Bread 17 New England Popovers 18 Nut Bread I.. 17 Nut Bread II. 17 Nut Bread III. Nut Bread IV. 18 Oatmeal Bread I. 19 Oatmeal Bread II. 19 One Egg Muffins 19 Parker House Rolls. 20 Peanut Butter Bread. 20 Popovers 20 Quick Breakfast Puffs 21 Quick Coffee Cake.... 21 Quick Graham Bread. 22 CAKES: Angel Cake 138 Angel Cake, Three Egg 138 Angel Cake Dessert... 139 Apple Cake Apple Cake, Top for.. 140 Apple Sauce Cake.... 140 Boiled Raisin Cake... 141 Butter Substitute Cakes 141 Buttermilk Cake 142 Caramel Cake 142 Chocolate Cake I. 143 Chocolate Cake II.... 143 Chocolate Cake III.... 144 Chocolate Cake IV. 144 Chocolate Cream Cake I 145 Chocolate Cream Cake II .. 145 Chocolate Layer Cake I 146 Chocolate Layer Cake II 146 Cocoa Cake 147 Cornell Cake 147 Cream Cake I. 148 18 217 218 INDEX Sunshine Cake Surprise Cake Velvet Cake Walnut Cake War Cake White Cake 165 166 166 166 167 167 CAKE FILLINGS: Fig Filling 168 Filling for Fudge Cake 168 Frosting for Plain Loaf 168 Mocha Filling 168 Simple White Moun- tain Icing 169 White Mountain Cream 169 ..... 175 Cream Cake II. 148 Devil's Cake 148 Devil's Food Cake.. 149 Eagle Cake 149 Eggless Cake 150 Eggless, Milkless, But- terless Cake 150 Fairy Loaf Cake 150 Form Cake I 151 Form Cake II 151 Fruit Cake 152 Fruit Cake, Black. 152 Fruit Cake, English I. 152 Fruit Cake, English II 153 Fudge Cake 154 Jam Roll 154 Jelly Cake 155 Jelly Roll 156 Layer Cake, Economy. 156 Layer Cake, Simple... 156 Layer Cake, Sour Milk with Lemon 157 Lemon Drop Cake. 157 Marble Cake 157 Marbled Cake 158 Mocha Tart 158 Nut Cake 159 Nut Cake (Without Flour) 159 Nut Cake, Loaf 159 Nut Tea Cake 160 Peach or Apple Cake.. 160 Potato Cake That Will Remain Fresh 160 Prune Cake 161 Ribbon Cake 161 Rice Cake 162 Sally White Cake. 162 Sour Cream Cake 163 Sponge Cake, Cozy Corner 163 Sponge Cake I. 163 Sponge Cake II. 164 Sponge Cake III. 164 Sponge Cake, Orange. . 165 Sultana Cake 165 CANDIES: Butter Scotch I.. Butter Scotch II. 175 Chocolate Caramels I. 175 Chocolate Caramels II 176 Cocoanut Cream 176 Creamed Walnuts 176 Fondant for Cream Candies 177 French Vanilla Cream. 177 January Thaw 178 Sea Foam 178 CHEESES: Cheese Crackers I.... 198 Cheese Crackers II. 199 Cheese Fonder 199 Cheese Paste 199 Cheese Puff 200 Cheese Souffle I. 200 Cheese Souffle II. 200 Cheese Souffle III. 201 Cheese Souffle IV. 201 Cheese Straws 201 Cheese Toast 202 Cheese Toasties 202 Creamed Eggs 202 Fruit Cocktail 202 Lemon Cheese 203 Montauk Sandwiches.. 203 INDEX 219 54 Pimento Cheese Quince Honey Rice and Cheese 3 203 204 204 Mushroom Sauce Oysters Manhattan Style Salmon Souffle Shrimp Wiggle 55 55 56 DRINKS: Dandelion 212 Fruit Punch 212 Grape Juice 212 Lime Fizz 213 Loganberry Fizz 213 Loganberry Rickey 213 Mint Tango 213 Orange Fizz 214 Pineapple Cocktail 214 Pineapple Fizz 214 FANCY CAKES: Charlotte Russe Cake. 170 Cinnamon Cakes 170 Cocoa Wafers 170 Cream Puffs 171 Crumb Tarta 171 Macaroons 171 Macaroons, Chocolate Cocoanut 172 Macaroons, Oatmeal I. 172 Macaroons, Oatmeal II 172 Macaroons, Post Toast- 173 Nut Drops 173 Snow Balls 173 Strawberry Shortcake. 174 FISH: Baked Fish of Any Kind 50 Clams à la Newburg. 50 Creamed Oysters 51 Cucumber Sauce 51 Deviled Clams 51 Fish Cakes 52 Fish Sauce 52 French Panned Oysters 53 Fried Shrimp 53 Imitation Lobster New- burg 53 Lobster à la Newburg. 54 FRUITS PRESERVED, CANNED, JELLIES AND PICKLES: Catsup, Cold 179 Celery Relish 179 Chili Sauce I. 179 Chili Sauce II. 180 Chili Sauce III. 180 Chili Sauce Fruit. 180 Chow-Chow 180 Citron Preserve 181 Conserve, Cranberry . 181 Conserve, Dried Apri- cot 182 Conserve, Eastern 182 Conserve, Grape 182 Conserve, Grape 183 Conserve, Green To- mato 183 Conserve, Peach 183 Conserve, Rhubarb 183 Currants, Spiced 184 Jam, Grape 184 Jam, Peach and Pine- apple 184 Jam, Strawberry and Rhubarb 184 Jelly, Bramble 185 Jelly, Cranberry Quince 185 Jelly, Raspberry and Apple 185 Jelly, Raspberry and Currant 186 Jelly, Three Fruit 186 Marmalade 186 Marmalade, Carrot 187 Marmalade, Grape Fruit 187 Marmalade, Orange I. 187 Marmalade, Orange II 188 ies INDEX 221 Tomato Sweet Green Pickle 194 Tomato, Sweet Green. 195 Victory Pickle 195 Watermelon, Sweet Pickled 196 Ham, Philadelphia and Baked 36 Ham Baked Loaf 36 Ham in Casserole 36 Ham Imperial Scallop. 37 Ham Mousse, Epicu- rean Sauce 37 Kidney Stew, Pork.. 38 Kidney and Steak Pie. 38 Lamb, Cold Chops in Aspic 38 Lamb or Veal Cro- quettes 39 Lamb, Crown Roast. 39 Lamb, Loin of . 40 Lamb Terrapin 40 Mint Jelly 41 Liver en Casserole.. 41 Mutton Stew with Po- tatoes 42 Pork Chops Deviled. 43 Philadelphia Pepper Pot 43 Veal Birds 43 Veal Loaf 44 Veal Mock Birds.. 44 Veal Patties 45 PIES: Banana Meringue 113 Cocoanut 113 Dutch Apple 113 Green Tomato Mince Meat 114 Good Canned Pumpkin 114 Lemon I 114 Lemon II 115. Lemon III 115 Lemon IV 116 Lemon Cream 116 Lemon Meringue 116 Lemon Tarts 117 Mince Meat 118 Mock Cherry 118 Mock Mince 118 Pie Crust 118 Pumpkin I 119 Pumpkin II 120 Rice Cocoanut 119 Raisin 119 Sour Cream Tart. 120 Sweet Potato 120 MISCELLANEOUS: A Luncheon Special... 198 Bar le Duc 198 46 47 PICKLES: Cranberry Relish 189 Grapes, Spiced 189 Indiana Pickles 190 Mustard Pickles I. 190 Mustard Pickles II. 191 Pear Pickles 192 Pepper Relish 192 Pepper Hash I. 192 Pepper Hash II. 193 Picalilly 193 Pickled Peaches, Sweet 191 Rummage Pickle 194 Tomato Sweet Pickles. 194 POULTRY: Baltimore Chicken Chicken Pie Chicken and Rice en Casserole (Spanish Style) Chicken Creole Jellied Chicken Turkey Scallop Victoria Chicken Virginia Stew 47 48 46 19 48 48 222 INDEX mas 101 PUDDINGS: Almond Custard 83 Apple Custard 83 Apple Pudding 84 Bellevue Pudding 84 Blanc Mange 85 Bocados de Reina (Food for a Queen). 85 Bread and Butter Pud- ding 86 Bread Pudding 86 Bread Pudding, Sur- prise 86 Carrot Pudding, Steamed 87 Charlotte Russe I. 87 Charlotte Russe II. 87 Chocolate Pudding, Steamed I 88 Chocolate Pudding, Steamed II 88 Christmas Pudding 88 Cocoanut Pudding 89 Coffee Flummery (Des- sert) 89 Dandy Pudding 89 Danish Dessert 30 Date Dessert 90 Date Pudding 90 Date Torte 91 Farina with Dates. 91 Fig Pudding I. 91 Fig Pudding II. 92 Fig Pudding III. 92 Fruit Pudding, Boiled. 93 Graham Pudding 93 Indian Pudding 93 Macaroon Cream, French 94 Macaroon Pudding 94 Manhattan Pudding 95 Marmalade Pudding 95 Marshmallow Fluff 95 Marshmallow Pudding 96 Nut and Date Pud- ding 96 Nut Caramel Pudding 97 Orange Float 97 Orange Pudding 97 Orange Temptation 98 Peach Pudding 98 Peach Pudding, Deli- cious 99 Pineapple Delight 99 Plum Pudding, Christ- 99 Plum Pudding, Graham 100 Plum Pudding, Plain.. 100 Plum Pudding, Poor Man's 101 Prune Chip Prune Pudding 102 Rice Pudding, Creamy 102 Rice (Dainty Dessert) 102 Rice Pudding, Lemon. 103 Roly Poly Pudding... 103 Snow Pudding 104 Spanish Cream 104 Squash Custard 105 Steamed Cake 105 Steamed Pudding with Strawberry Sauce... 106 Strawberry Whip 106 Suet Pudding 106 Swiss Cream 105 Tapioca Pudding, Car- amel 107 Tapioca Pudding, Plum 107 Tortoni Pudding 108 Yorkshire Muffins 33 Yorkshire Pudding 34 SALADS: Argyle 71 Autumn 71 Banana 72 Candle 72 Cucumber 72 French Fruit Fruit I Fruit II 73 Macaroni 74 224 INDEX Curried Tomatoes 61 Delicious Red Cabbage 62 Dressed Cabbage 62 Dressing for Egg Plant 62 Egg Plant 63 Egg Plant with Cheese 63 Egg Plant en Casserole 64 Italian Carrots 64 Italienne Spaghetti 64 Lima Beans with Cheese 65 Macaroni with Toma- toes and Green Pep- pers Omelet with Tomato Sauce 65 Oven French Fried Po- tatoes 66 Potato Cheese Balls... 66 Potatoes in the Half Shell 66 Pot Pourri Juliet 67 Red Cabbage 67 Red Rarebit 67 Rice Risetto 68 Rock Crab (Vege- table) 68 Spaghetti (Mexican Style) 68 Spaghetti and Tomato. 69 Spanish Rice 69 String Beans 69 Stuffed Peppers 70 Stuffed Potatoes 69 Tasty Mashed Potatoes 70 65 OUR ADVERTISERS We ask favor for our advertisers, for tho few in number, yet they are of the representative few, a choice company, be it said and offering only the best. We can and do recommend every one of them, there- fore, to your careful attention. BAY RIDGE AUTO SERVICE Day or Night Service Select Limousines and Touring Cars to Hire for all Occasions Special Rates for Shopping and Wed- dings, etc. Direct Connections with all Rail Roads and Steamship Lines unutmamman D. HAGGERTY 246–248 BAY RIDGE AVE. TEL. 1057 SHORE ROAD 229 hubhalb OLIVE OIL DL BRAND Finest Quality French Finest Quality Spanish margartenuinuinuinnnnnnnnnnn In One Quart and One Gallon Tins INITIATTI Francis 0. de Luze & Co. 18 South William St. New York Price list will be mailed on application IFTTHUR 231 mmmmmmmmm mammam BAY RIDGE NEEDS A HOSPITAL The completion of Victory Memorial Hospital will supply this need. Will you help? You can do so, by joining the Hospital Corporation --dues $5 per year; or by joining the Women's Aux- iliary-dues $1 per year. Send your application for membership to Victory Memorial Hospital Seventh Ave. and g2nd St. BROOKLYN 232 Compliments of Jas. A. Walsh Compliments of H. W. Cook 233 ummmmmmmmmmmmmmmmm tienen Phone Shore Road SUNSHINE MARKET JOHN SEMERARO, PROP. Fruits and Vegetables Groceries, Imported Macaroni and Olive Oil 7813 THIRD AVENUE, BROOKLYN, N. Y. A. T. SIPPEL Butcher 7717 Third Ave., Phone Shore Road 1335 Phone, 2286 Bay Ridge R. STEEN High Grade Meat Market 7606 THIRD AVENUE BROOKLYN, N. Y. Orders Called for and Delivered Telephone, 3101 Bay Ridge WILLIAM HOPEWELL PLUMBING AND GAS FITTING Steam and Hot Water Heating 7617 THIRD AVENUE BROOKLYN, N. Y. Near 77th Street Jobbing Promptly Attended To 235 Phone Shore Road 9913 HUMMEL & WEBER Bakers Pastry, Pies and Cakes Hot Rolls and Bread 3 times daily 7712 3rd Ave. BROOKLYN, N. Y. Compliments of UMLAND-HASLAM SUCCESSORS TO H. B. REBERS GROCER 7804 3rd Ave. Shore Road 683 Phone: Shore Road 3810 THE ADMIRATION Cleaning & Dyeing Est. 7605 Third Avenue Near 26th St. BROOKLYN, N. Y. If you want the Best Meat at the Lowest Prices go to the NEW ECONOMY MARKET 9201 3rd Ave., Cor. g2nd 236 HEATING BY STEAM WATER VAPOR POWER PLANTS VENTILATING JOHN A. SCOLLAY, Inc. 74-76 Myrtle Avenue BROOKLYN, N. Y. 241 INDEX OF ADVERTISEMENTS Admiration Cleaning & Household Electric Serv- Dyeing Establishment. 236 ice Co. 242 American Dock Company 228 Hummel & Weber 236 Andrews, G. 227 Kapham, M. 237 Black, C. M. 238 Bay Ridge Auto Service 229 Mawer, Colin D. Co. 234 Bay Ridge needs a Hos McAteer, J. V. .230, 234 pital 232 Mittnight Bros. 239 Blohm's 237 Brand, Chas. A. 237 New Economy Market ... 236 Curnow, Chas. V. 230 Peterson Bros. 234 Cook, H. W. 233 Pincus, A. J. 240 Cosira, Dominick 234 Scollay, John A. 241 De Luze & Co., Francis 0. 231 Sippel, A. T. 235 Steen, R. 235 Forster, Mrs. C. Sunshine Market 235 ....... 238 Umland - Haslam 236 Grove, T. R. 240 Guide Printing & Pub. Co. 240 233 238 238 239 Hill, Wm. J. Hopewell, William Walsh, Jas. A. Webster, A. A. Winter, Hans F. Woodward, Chas. J. 237 235 243