Weights and Measures
4
cups flour
......1 pound
.1 pound
1 pound
1 pound
..1 pound
1 ounce
ܝܕ
1 ounce
.1 ounce
2 cups butter, packed solidly
2 cups granulated sugar
22/3 cups brown sugar
3/2 cups confectioner's sugar
square Baker's Chocolate
2 tablespoons unmelted butter
4 level tablespoons flour
4 level saltspoons
3 level teaspoons
16 level tablespoons
2
cups
2 pints
8 quarts (dry measure)
4 pecks
1 level teaspoon
1 tablespoon
..1 cup
..1 pint
.1 quart
1 peck
„.1 bushel
ABBREVIATIONS USED IN THIS BOOK
tsp, teaspoon
oz, ounce
gal, gallon
tbsp, tablespoon pt, pint
pk, peck
Ib, pound
qt, quart
bu, bushel
TO USE SWEET MILK IN RECIPES CALLING FOR
SOUR MILK
Add 1 tsp cream of tartar to each cup of milk, and 1/2 tsp soda
to the flour. (Reverse the order if preferred.)
TO USE SOUR MILK IN RECIPES CALLING FOR
SWEET MILK
Neutralize the sour milk by adding 1/2 tsp soda to each cup, and
add 1/4 to 1/2 the baking powder called for, to the flour.
MAIL ORDERS
Address Mrs. W. J. Richards, 420 Hickory Street, Warren, Pa.
Enclose check or P. O. money order for $1.50 and 10 cents for postage
and wrapping. Postage west of the Rocky Mountains, 20 cents.
2


Craft & Keefer
GENERAL INSURANCE
When property is destroyed by fire, the loss
is adjusted on the basis of replacement value at
the time of the fire. Therefore, the amount of
insurance carried becomes of utmost importance.
A building worth $10,000 before the war
to-day may be worth from $17,000 to $20,000.
If it should burn the owner would get little if
any more than half its value, if he has not in-
creased his insurance to the proper amount.
Room No. 30, Warren National Bank Building


THE
WARREN COOK BOOK
Compiled and Arranged by the
Second Auxiliary Missionary Society
Of the First Presbyterian Church
FIFTH EDITION
Departments Alphabetically Arranged. A Community
Text Book for Any Community. Containing
Favorite Recipes of 100 Practical
Housekeepers. Adapted to
Every-day Use in Any
Household.
WARREN, PENN'A, JUNE 1920
THE NEWELL PRESS


Entered according to Act of Congress in the year 1920 by the Second Auxiliary Missionary
Society of the First Presbyterian Church of Warren, Pa., in the office of
the Librarian of Congress at Washington.
PREFACE
The Second Auxiliary Missionary Society of the First Presby-
terian Church of Warren, Pa., takes pleasure in offering the FIFTH
EDITION of THE WARREN COOK BOOK to the public.
The book, designed at first to meet a local need, has, through
the favor of its loyal patrons, by gifts to distant friends or by words
of praise to guests in the home, been introduced in many homes
throughout the country and Europe, until the mail orders have
become an important feature of the ever increasing demand for the
book with each edition.
The ideas incorporated in the book are not those of an individual
or school (although the best teachers of domestic science are quoted
with confidence), but of 100 practical housekeepers; the book is,
therefore, admirably adapted to the various tastes in any community.
The last edition has been carefully revised and brought up to
date in every particular. Each department has been carefully
compiled and arranged alphabetically. Most recipes bear the
endorsement of those who have used them with success,
The cost of publication of this edition being more than double
that of the last one, the price is necessarily increased.
The Society takes this opportunity to thank all its patrons of the
past and to bespeak for the new book the generous support which
has been accorded THE WARREN COOK BOOK in the years that
have gone by.
MRS. J. W. KITCHEN,
MRS. W. J. RICHARDS,
MISS MARY KOPF,
MRS. W. S. PEIRCE,
Cook Book Committee.
10


SOUPS
SOUPS
Mrs. J. A. Hawke
Nothing furnishes a better foundation for soup than a shank of
beef; if veal is added, the flavor will be more delicate; the bones
(broken in small pieces) are a valuable addition. Always put the
meat to cook in cold water, for all the juices are required for the
soup, and if the meat is put into boiling water the pores will be
closed and the juices retained. Do not allow it to boil rapidly, but
let the kettle stand on the back part of the range and simmer slowly;
remove the scum that rises to the top and add a little cold water
occasionally to keep it from boiling until it has been thoroughly
skimmed, and your soup will then be clear. A skillful cook will be
careful that no pungent flavor predominates, but all are so blended
as not to suggest any one in particular, except in cases where only
the flavor of one vegetable is desired. When you can make a good
stock you
have the foundation of all soups and can have a new soup
every day by adding different flavorings or vegetables. Be careful
about the quantity of salt; remember it is easier to add than to take
away that seasoning.
SOUP STOCK
1 shin of beef, 5 qts cold water, 1 onion, 1 carrot, 1 turnip, 2
bay leaves, 1 sprig parsley, 12 cloves, 1 stalk celery, 1 tbsp salt;
simmer the meat for 4 hours; add the vegetables and simmer 1 hour
longer; strain the stock through a fine sieve; add salt and let stand
in a cool place.
WHITE SOUP STOCK
Select meat that is much fresher than for roasting; cut the meat,
about 4 pounds of veal, 14 of which is bone, into several pieces; put
the whole into the soup kettle, and then add 2 qts cold water, and
heat, gradually, to the boiling point; let simmer three or four hours;
then add 1/2 tsp salt, 8 or 10 peppercorns or a part of a sweet red-
pepper pod, a sprig of parsley, 3 or 4 cloves, 1/2 bay leaf, 11/2 tsp
sweet herbs and 2 tbsp each of chopped celery and onion; continue
the cooking until the meat is tender; remove the meat for use in
hash or other made dishes, and strain off the broth; there should be
three pints or a little less of broth; if there be more, let simmer until
reduced to that quantity; a fowl cooked in the broth will make the
broth much richer; it will be no detriment to the fowl to be thus
cooked.
Boston Cook Book.
TO CLARIFY SOUP STOCK
To 1 qt of stock add white of 1 egg, beaten slightly; heat stock
to boiling point; boil 2 minutes; then cook gently 10 minutes ; remove
scum and strain through cheese-cloth.
F. B. S.


14
THE WARREN COOK BOOK
DELICIOUS OYSTER BISQUE
Cover 1/2 pt of finely chopped celery with 1 pt of water; stew
slowly for 1/2 hour; drain and wash 25 oysters; throw them into a
sauce pan and shake over the fire until they have boiled for at least
five minutes; drain, this time saving the liquor; now mix the celery
and oysters together; add to them i qt of milk; rub together 2 tbsp
butter and 2 of flour; add this to the mixture and cook for 10 minutes
longer; strain through a sieve; add white pepper to taste.
Mrs. H. A. Booth.
POTATO SOUP
Cut potatoes fine into cold water; cook down in salted water
until tender; add a little onion, cream and milk-half cream ; season
with salt and pepper and beat one egg slightly; pour in slowly while
cooking ; do not stir; then add a small piece of butter and serve.
Mrs. W. D. Hinckley.
PUREE OF POTATOES
Boil and mash in 2 qts of water 4 large potatoes, a small onion,
2 stalks of celery, 2 sprigs of parsley; when done pass through a
sieve; return to the fire; season with salt and pepper and 2 generous
tbsp butter rubbed into a dessertspoon of flour; boil up once and pour
into a tureen over a cupful of whipped cream.
Mrs. James Roy.
PUREE OF SWEET POTATOES
4 medium-sized sweet potatoes, 1 pt milk, 1 tbsp butter, 1 tbsp
flour, salt and pepper to season; boil the potatoes until very tender
and then remove the jackets and press through a colander or a potato
ricer; put milk on to boil in double boiler; rub butter and flour
together until smooth; add to the milk; then add potatoes; stir until
thoroughly mixed; add salt and pepper as needed; serve with toasted
crackers or croutons.
Mrs. William W. Griffith.
PEANUT SOUP
1 qt peanuts shelled and cooked in water until tender (about 1
hour); add 1 qt water, 1 slice onion, 1 stalk celery ; rub through a
sieve and, if on hand, add 1 pt chicken stock; if not, 1 qt milk;
thicken with 1 tbsp flour and 1 tbsp butter rubbed together; season
with salt and pepper.
Mrs. H. A. Booth.
CREAM OF PEA SOUP
1 can of peas, 1 pt milk or cup each of cream and milk, 1 tbsp
flour, 1 tsp salt, 1/4 tsp pepper, 1 tbsp butter; drain peas from liquor;
cook until tender and rub through a sieve; scald and thicken milk
with flour; add seasoning and combine puree with milk, and lastly
add butter; serve at once.
Mrs. F. E. Sill.
DRIED PEA OR BEAN SOUP
Soak the peas or beans over night in cold water; next morning
drain and cook in stock water until tender; then take 1 onion and 2
carrots and cook with the peas; when tender, slice the carrots in thin
slices; take peas from fire and rub through a sieve; put in a piece of


16
THE WARREN COOK BOOK
TOMATO PUREE
1 qt tomatoes, 1 qt water, 2 tbsp butter, 1 small onion, 1 tbsp
corn starch, 1 tbsp sugar; melt butter in spider or frying pan and
fry the onion until tender; dissolve sugar and corn starch in a little
of the tomato; add a few cloves and cook 72 hour and strain.
Mrs. C. E. Bell.
TOMATO SOUP WITH SAGO
Put 1 qt of stewed or 1 can of tomatoes into a saucepan; add 1
slice of onion, 1 bay leaf, 1 sprig of parsley; simmer gently for 10
minutes; have ready 4 tbsp pearl sago that has been soaked in a pint
of water for 2 hours; stand it on the back part of the stove and cook
slowly until sago is clear; press the tomatoes through a fine sieve;
add the sago and 12 pt water or stock; stir in 1 tbsp butter; add salt
and pepper, and serve at once.
Mrs. Rorer.
TOMATO BOUILLON WITH BREAD FINGERS
Put 12 tomatoes cut into slices into a saucepan, or use 1 can of
tomatoes; add 1 pt water, 1 onion sliced, 1 bay leaf, 1 rounding tsp
salt, a saltspoon of white pepper; boil rapidly for 10 minutes; press
through a colander, using as much of the flesh as possible; add 1 pt
boiling water and, if you like, 1/2 tsp beef extract and the whites of 2
eggs, slightly beaten; stand this over the fire, and boil rapidly for
five minutes; strain through two thicknesses of cheesecloth; the
tomato that remains in the cloth may be put aside for sauces or the
flavoring of other soups; you will have 1 qt of beautiful, clear, strong
soup; serve with this, toasted bread fingers. Mrs. Rorer.
VEAL SOUP WITH MACARONI
To 3 pounds of a well-broken joint of veal add 4 qts water and
set to boil; prepare 14 pound of macaroni by boiling it in a dish, by
itself, with enough water to cover it; when the macaroni is tender,
add a little butter and season to taste with pepper and salt; then add
the macaroni and the water in which it was cooked to the stock;
onions or celery may be added for flavoring.
VEGETABLE SOUP
Boil a beef bone in 3 qts of water 3 hours; remove the meat and
add to the soup a very little cabbage, 1 onion, 1 carrot, 1 turnip, some
celery, all chopped fine, and 1 tbsp rice or barley; season with salt
and pepper and boil an hour; serve as it is, or strain if preferred;
season the meat with pepper and salt, a small piece of butter and
cook brown in a little of the broth until tender and serve after the
soup.
Mrs. B.
WASHINGTON CHOWDER
2 medium-sized potatoes (or 17/2 cups sliced), 1/2 cups water, 72
small onion, 1 cup stewed tomatoes, 1 cup corn (cooked), 1 pt milk,
1 pt cream, 1 tsp salt; cook onion and potatoes in boiling salted
water; when tender, add tomatoes and corn; heat cream and milk;
add just before serving.
Mrs. Mary E. Strong.


26
THE WARREN COOK BOOK
SARDINES GRILLED
Drain twelve sardines and cook in a chafing dish until heated,
turning frequently; place on small oblong pieces of dry toast, and
serve with Maitre d'Hotel or Lemon Butter. Mrs. Farmer.
Lemon Butter-Cream 14 cup butter and add slowly 1 tbsp
lemon juice.
SHAD BAKED
BAKE
Clean and wash thoroughly inside and out; wipe with clean
towel; rub it well with salt; make a dressing of 1 cup stale bread
crumbs, 1 tbsp chopped parsley, salt, pepper and melted butter; stuff
fish and sew it up with soft yarn; now score one side of fish about
two inches apart, and put a strip of salt pork in each gash; place
slices of pork on bottom of dripper and rest the fish on these; dredge
thickly with salt, pepper and flour; bake in warm oven 15 minutes
to every pound of fish; garnish with lemon slices, potato balls and
parsley.
Mrs. Parmlee.
SHAD PLANKED
This is the very best way of cooking shad. The plank should be
3 inches thick, 2 feet long, 11/2 feet wide, and of well seasoned hickory
or oak. Pine or soft wood gives the fish a woody taste. Take a fine
shad just from the water; scale; split it down the back; clean it;
wash well and wipe dry; dredge it with salt and pepper; place the
plank before a clear fire to get very hot; then spread the shad open
and nail it skin next the hot plank with tacks; put it before the fira
with the large end down; in a few minutes turn the board so that
the other end will be down; to tell when it is done pierce it with a
fork; if the flesh be flaky, it is done; spread with butter; serve on
the plank or draw the tacks carefully and slide the shad onto a hot
dish. The white fish caught in the lakes, when cooked in this
manner are excellent.
Mrs. Parker.
SHAD ROE
Cover the roe with boiling salted water to which a tsp vinegar
has been added and boil gently from 8 to 10 minutes; remove from
fire; drop into cold water and cool slightly; roll in a mixture of milk
and egg and then in cracker crumbs; fry in butter, seasoning with
salt and pepper; serve with a fish sauce or lemon points.
Mrs. John Schmutz.
SMELTS FRIED
Make a slight opening at the gills; then draw them between the
thumb and finger, beginning at the tail; this will press out the inside ;
now dip them first in beaten egg, then in bread crumbs, and fry in
very hot lard; drain, dust with salt, and serve smoking hot with
tartar sauce.
Mrs. Parker.
BROOK TROUT
Wash and drain a few minutes; split nearly to the tail; flour
nicely; salt and pepper; fry in a little butter, or with slices of salt
pork.


28
THE WARREN COOK BOOK
MEATS AND SAUCES
Etta H. O'Dell
BACON CRISPS
Take thin slices of nice bacon; remove the rind; dip in beaten
egg and rolled cracker crumbs, and fry a delicate brown.
BACON FRIED
Remove rind; lay slices in cold pan; cook slowly until trans-
parent; serve at once.
Mrs. W. S. Peirce.
BEEF
The quality of beef depends on the age of the creature, and
manner of feeding. Good beef should be firm and of fine grained
texture, bright red in color, and well mottled and coated with fat.
The fat should be firm, and of a yellowish color. Suet should be dry
and crumble easily. Meat should be removed from paper as soon
as it comes from the market; otherwise the paper absorbs some of
the juice.
Keep meat in a cool place. Always wipe beef before cooking,
with a cheesecloth wrung out of cold water, but never allow it to
stand in cold water. Inattention to the temperature of the water
and too early application of salt causes great waste in boiling meats.
BEEFSTEAK BROILED
To cook a good, juicy steak never pound it; lay it upon a grid-
iron well greased; have a nice bright fire and broil quickly without
burning; if the coals blaze from the drippings, sprinkle on a little
salt, which will instantly extinguish the flames; steak should be
turned constantly while broiling and should cook from 4 to 10
minutes, as preferred; butter, pepper and salt well after taking up;
serve on a hot platter.
Mrs. W. W.
BEEFSTEAK PANNED
When there are no conveniences for broiling, heat an iron pan
very hot; put in the steak and turn it from side to side over a hot
fire for about 15 minutes; serve on a hot platter; season the same as
broiled steak.
Mrs. Hue.
BEEFSTEAK SMOTHERED
Pound very thoroughly a slice of steak cut 34 inch thick from
the round (11/2 pounds); sprinkle with flour and pound again; keep
adding flour and working it into the steak (both sides) until 1/2 cup
of flour has been used; put into a very hot iron pan and sear well on
both sides; season with salt and pepper; cover with boiling water;
let simmer gently for 1 hour; slip a knife under it frequently to
prevent burning.
Mrs. S. W. Tait.


MEATS AND SAUCES
29
ROUND STEAK EN CASSEROLE
Pound 1/2 cup flour and 11/2 tsp salt into 17/2 tbs round steak, cut
thick; put small pieces of suet into the frying pan; when very hot,
put in the steak and turn several times; when slightly browned,
place in the heated casserole, with bits of suet on top; place in a very
slow oven and cook 11/2 hours. (See an Oven Dinner under
Vegetables.)
Mrs. R. T. Adams.
SWISS STEAK (BAKED)
Prepare as for Steak en Casserole; cut into serving portions and
brown thoroughly on both sides; place in roaster; cover with boiling
water and bake slowly 27/2 hours, covered; one hour before serving
add 14 can tomato or tomato soup; if gravy does not seem thickened
when basting, more flour should be sprinkled over the meat; when
ready to serve, the gravy should be plentiful and of the right
consistency.
Mrs. C. E. Miller.
SWISS STEAK (STEAMED)
Prepare as for Steak en Casserole (cracker dust may be substi-
tuted for flour); put roaster containing hot water on top of stove;
place the browned meat in a smaller pan and set it over the water
(put something under to raise it a little); let steam on top of stove
3 or 4 hours (according to number of layers of meat); as water
forms in the pan of meat, from the condensed steam, pour off and
use later for gravy; when the meat is tender, remove; thicken gravy,
and serve.
Mrs. William Anna.
ROAST BEEF
Place spider on top of stove and when smoking hot put in your
roast, which has been thoroughly rubbed with a moist cloth; sear
and turn over; salt, pepper and dredge with flour the seared side;
by this time it will be ready to turn again; treat this side in the same
way; put in oven; cook a 3-pound roast 34 of an hour,
Mrs. J. O. Parmlee.
BRAISED BEEF
Take 6 or 8 pounds of the round or the face of the rump, and
lard with 74 pound of salt pork; put 6 slices of pork in the bottom of
braising pan and as soon as it begins to fry add 2 onions, 14 of a
small carrot and 14 small turnip, all cut fine; cook them until they
begin to brown; then draw them to one side of the pan and put in
the beef, which has been well dredged with salt, pepper and flour;
brown on all sides; then add 1 qt boiling water and a bouquet of
small herbs; cover and cook slowly in the oven for 4 hours, basting
every 20 minutes; take up; thicken gravy; pour over meat and serve;
or, add to the gravy 1/2 can of tomatoes; cook 10 minutes; strain;
pour around meat and serve.
CREAMED BEEF
Shave 1/2 pound of cold cooked or dried beef into thin slices;
put 3 tbsp butter into a frying pan and as soon as it is melted add
the meat; stir until the slices begin to curl; then add 1 cup of milk


MEATS AND SAUCES
31
1
BROILED TRIPE
Fresh honeycomb tripe is best for broiling; wipe tripe as dry as
possible; dip in fine cracker crumbs and olive oil or melted butter,
draining off all fat; again dip in cracker dust; place in a greased
broiler and cook 10 minutes, cooking smooth side of tripe the first
three minutes; place on hot platter, honeycomb side up; spread with
butter and sprinkle with salt and pepper.
FRIED TRIPE
Dip tripe in flour in which is mixed salt and pepper; fry in small
quantity of hot fat until brown; drain and serve on hot platter.
COTTAGE PIE (LEFT-OVERS)
Cover bottom of a small greased baking dish with hot mashed
potato; add a thick layer of chopped roast beef seasoned with salt
and pepper and a few drops of onion juice, if desired; moisten with
gravy; cover with a layer of mashed potato; bake in hot oven long
enough to heat through.
BAKED HASH
cup
of
any
kind of cold meat chopped rather coarse; remove
fat and gristle; add to the meat 1/2 cup of cold water, 1 cup cold
chopped or mashed potatoes, 2 tbsp butter and 2 tbsp bread crumbs;
season with pepper and salt and bake 1/2 hour.
MEAT PIE
Cut the meat into small bits and stew until tender in just enough
water to cover it (or use left-over pieces); put a layer of meat in a
baking dish; season well with salt, pepper and a very little onion;
then a layer of sliced boiled potatoes and bits of butter, and so on
until the dish is full; pour over all the gravy in which the meat was
stewed, thickened with a little flour; cover with a thick crust, leaving
a slit in the middle; if the pie gets dry, add more gravy or a little
hot water. (Raw potatoes may be used and crust added last half
hour.) For crust, see Chicken Pie.
MEAT CAKES
1 cup of cooked meat chopped fine (different kinds may be used
together), 1 egg, 1 tbsp melted butter, little salt and pepper, 1 slice
of bread over which boiling water has been quickly poured and
thoroughly drained; make into cakes and fry. Mary E. Kopf.
MINCE GRIDDLE CAKES
Chop all the cold bits of cooked meat you may have, of what-
ever kind; season with salt and pepper; make a batter as for pan-
cakes; lay a spoonful on the well-buttered griddle; then a spoonful
of the chopped meat and part of a spoonful of the batter over the
meat; when cooked on one side, turn, and when done, serve hot as
possible.
Mrs. C. Bettis.
BEEF TONGUE BOILED
Put a fresh beef's tongue into a small pot of cold water; let boil
2 or 3 hours, until the inside skin is a little loose; put in cold water
till cool enough to handle to remove skin; into the kettle put 1/2 can


MEATS AND SAUCES
35
ROAST QUARTER OF LAMB
After trimming joint, skewer 3 slices of bacon to the outside;
spread the inner side with butter and cover with fine bread crumbs
seasoned with salt and pepper and minced parsley to taste; bake in
moderate oven, and when nearly done, remove bacon and cover with
bread crumbs; let bake long enough to make a nice brown; serve
with sauce or lemon juice, as preferred.
LIVER AND ONIONS
Cut liver in small pieces, 1/2 inch square; pour boiling water
over; drain and dredge with flour; have ready four or five onions
sliced; place in a hot frying pan with a good-sized piece of butter,
with liver on top of onions; season with salt and pepper; cover and
cook slowly until onions are tender; remove cover and brown; add at
the last 1 tbsp hot catsup.
Florence S. Wood.
LIVER AND BACON
Cut thin slices of liver; pour boiling water over it and imme-
diately pour off; take an equal number of slices of bacon and fry,
turning often; when done, remove from fat; place on a hot dish;
dredge liver with flour; season with pepper; fry slowly in the hot
fat, turning frequently; dish liver and bacon, a slice of each
alternately.
PORK CHOPS
Wipe chops; sprinkle with salt and pepper; place in frying pan
and cook slowly until tender and well browned on each side. Some
physicians claim pork is more digestible if heated gradually rather
than seared at first as other meats. Serve with fried apples.
STUFFED PORK CHOPS
Buy pork chops prepared for stuffing; season with salt and
pepper; fill pockets with dry stuffing seasoned with poultry season-
ing, butter, salt and pepper; pin together with tooth picks; put in
covered roaster without water; cook slowly 1/2 hours, or until
tender, basting occasionally with butter; make brown gravy.
Mrs. O. A. Olson.
ROAST PORK
Wipe pork; sprinkle with salt and pepper; place on a rack in a
dripping pan; dredge meat and bottom of pan with flour; bake in a
moderate oven three or four hours, basting every fifteen minutes
with fat in pan; make gravy as for other roasts; serve with baked or
jellied apples. (See Entrees.)
BROILED PORK CHOPS
Have the chops cut thin; put them in a stew pan; cover with
boiling water; simmer for 1/2 hour; then remove from water and
dredge lightly with salt, pepper and flour; broil over a clear fire for
ten minutes; prepared in this way the pork will be well cooked and
tender.
Miss Parloa.
PORK WITH DRESSING
Buy a thin boiling piece or thick steak; cut in sections or leave
whole; brown each side in hot drippings in a skillet, seasoning with


36
THE WARREN COOK BOOK
salt and pepper; cover the top with stuffing (see poultry depart-
ment); pour 1/2 cup boiling water in side of pan and simmer slowly
from 2 to 3 hours. (It may be cooked in casserole, steamer or fire-
less). Make a brown gravy and serve. Mrs. C. A. Waters.
SAUSAGE ROLLS
Boil small sausages; cut in half lengthwise and remove the skin;
make a rich baking powder biscuit dough; roll to the thinness of 12
inch; cut in strips somewhat larger than the sausages; fold in the
sausages; roll and pinch until well covered; brush with milk and
bake in a quick oven.
Mrs. R. T. A.
PORK SAUSAGE
77/2 pounds lean pork, 272 pounds fat pork, 3 oz salt, 1/2 oz
summer savory powdered, 34 oz sage leaves powdered, 1 oz ground
pepper; put the meat with the fat and lean mixed together through
a coarse meat chopper; add the seasonings, rubbing them in with
the hands; finally grind the seasoned meat as fine as possible; pack
the sausage in a jar, pouring 1/2 inch or more of melted lard over it.
Mrs. W. M. Hoffer.
FRIED PORK SAUSAGE
Simmer link sausage in a covered skillet containing 1/2 cup
boiling water for 10 minutes; uncover and allow water to evaporate;
then fry until brown on all sides.
PORK SAUSAGES AND POTATOES
One may easily transform a homely platter of sausage into a
most sightly dish; prepare plenty of mashed potatoes, pressing
through a ricer, adding butter, milk and seasoning, then whipping
light with a fork; make a bank of potatoes on the platter; fry the
sausages, pricking them all over to prevent bursting; when the skins
are well browned, lay a row of the sausages on the bank of potatoes
and send to the table piping hot; garnish with parsley.
Mrs. E. A. Phillips.
SPARE RIBS
Wash; place in roasting pan; season with salt and pepper;
cover with a bread dressing, if desired; baste freely; if dressing is
not used, cover with water and cook very slowly; make thickened
gravy same as tor chicken.
BAKED HAM
Soak a large ham over night; put over in cold water; boil slowly
until tender (about 3 hours); remove skin; stick with 12 whole cloves
and bake about 1/2 hours or until browned. Mrs. Clara Orr.
BAKED HAM
Let the ham soak in cold water over night; wash thoroughly;
trim off the hard skin near the end of the bone; steam in a covered
vessel several hours until tender; remove the skin and stick full of
cloves; make a paste of 3 tbsp brown sugar and 1 tbsp prepared
mustard and 12 glass of currant jelly; spread all over the ham and
bake in the oven until nicely browned.
Mrs. Wade.


MEATS AND SAUCES
37
BAKED SLICED HAM
Place slice of ham cut one inch thick in dripping pan; cover with
cold water and let come to a boil; drain off water; cover with milk
and bake for one hour; turn off milk and brown ham; add fresh milk
to that from pan and thicken for gravy. Alice G. Thomas.
HAM WITH MUSTARD
Take a nice slice of ham about 34 inch thick; into both sides of
ham rub a mixture of 1 tbsp sugar (white or brown) and 1 tbsp dry
mustard, with back of spoon; fry carefully a delicate brown on both
sides; then cover with 1 cup milk and let simmer on back of stove
for an hour.
Mrs. Helen C. Brockway.
BAKED SLICED HAM (WITH POTATOES)
Cut thick slice of ham in serving portions; place in casserole;
cover with sufficient quantity sliced raw potatoes for the meal; pour
over milk to cover; add pepper only and make slowly until potatoes
are done (from 1 to 2 hours).
Mrs. D. Cowan.
BAKED HAM AND SWEET POTATOES
Brown a slice of ham an inch or more thick in frying pan; place
in covered baking dish; cover with milk and water and bake slowly
until tender; boil medium sized sweet potatoes; peel, quarter and
put in frying pan with ham drippings; sprinkle generously with
brown sugar and a little nutmeg; cook slowly, turning often until
browned ; serve around the ham.
L. E. Alden.
BROILED HAM
Cut slices of ham very thin; put on broiler and cook over clear
coals for five minutes; the broiler must be turned constantly, as the
fat from the drippings blaze up; serve the meat very hot.
BOILED HAM
Wash thoroughly; soak in cold water 3 hours; cut hardened
surface and butt of ham off; put over fire in cold water; let come to
a boil and keep steadily at this point for one hour; change water and
boil until done; a ham weighing 12 pounds will require four hours'
boiling; remove skin and leave ham in water until cold; then it is
ready for use; when ham is ready to put in kettle for boiling, stick
full of whole cloves and bits of cinnamon. Mrs. W. A. Hall.
HAM CROQUETTES
Chop the choice bits of ham fine and season with pepper or
mustard; with a little flour in hands make into small balls and dip
in beaten egg; roll in bread or cracker crumbs; fry to a light brown
in hot lard.
Mrs. W. A. Hall.
HAM BALLS
Chop fine cold cooked ham; add 1 egg for each person and a
little flour; beat together; make into balls and fry brown in hot
butter.
Mrs. Dwight Cowan.
2


48
THE WARREN COOK BOOK
CHICKEN PIE
Boil 2 medium-sized chickens; season well with butter, pepper
and salt; cut in small pieces and place in a 4 qt pan; then add 1 qt
sweet cream; cover with a crust made the same as for baking powder
biscuit, only mixed with cream instead of milk; if sour cream is
taken, use 1 tsp soda instead of baking powder; salt crust a little ;
bake 34 of an hour.
Mrs. F. H. Rockwell.
CHICKEN GUMBO
2 boxes of gumbo cut up, 6 hard crabs, boiled and picked, 1
chicken and 1 slice ham (both cut in pieces), 3 ears corn cut off, 3
tomatoes, peeled, 3 onions; boil three hours slowly; gumbo is to be
sliced up small and put in 1 hour before serving; cook in porcelain
pot to prevent it turning black.
Mrs. G. M. Tybout.
CHICKEN EN CASSEROLE
1 chicken, 1 carrot, 1 qt boiling water or stock, 1 tsp salt, 1 small
onion, 1 saltspoon pepper; cut vegetables and place in casserole with
chicken on top; add water or stock and bake uncovered in a hot oven
for 1/2 hour; when chicken is nicely browned, add salt; cover the dish
and bake slowly for 1 hour longer.
Rabbits, hares and all so-called inferior pieces of meat may be
cooked en casserole the same as chicken.
CHICKEN (FRICASSEED)
Joint the chicken; put in kettle of boiling water (enough to
nearly cover); boil rapidly for 5 minutes, then gently until tender;
a "spring chicken” will cook in from 1 to 2 hours, a fowl may require
more than 3 hours; season with salt, pepper and butter the last 12
hour; just before serving add hot milk or cream, and thicken with
flour and milk made into smooth paste; cover a platter with hot
baking powder biscuit; split in two; pour over the chicken and serve.
CHICKEN (FRIED)
Cut chicken as for fricassee; dredge each piece with salt, pepper
and flour; fry slowly in bacon drippings or butter; if young, it will
fry in 34 of an hour.
Mrs. Rorer.
CHICKEN (FRIED) 2
Cook chicken as for Fricasseed Chicken; dredge pieces with flour
and fry in butter until brown.
Mrs. Kitchen.
CHICKEN WITH RICE
Place a layer of cooked rice in small baking dish; cover with
remnant of chicken gravy and bits of cold chicken; repeat until dish
is filled; cover with buttered crumbs and bake 20 minutes.
CHICKEN HASH
A few green peppers, same of onions, chopped fine; brown in a
little butter, a tsp flour, cup of cream, a little salt, breast of 1 chicken,
chopped fine, and add to above; put in baking dish; sprinkle with
bread crumbs and brown.
Mrs. Messerly.


POULTRY AND GAME
49
SCALLOPED CHICKEN
1 chicken, 1 can mushrooms, 3 or 4 sweetbreads cut into small
pieces; mix until quite soft with white sauce; season with salt and
pepper, Worcestershire sauce and a little onion; cover with bread
crumbs; drop bits of butter over the top and brown in the oven.
White Sauce
1 pt milk, 3 tbsp flour, 1 tbsp butter; when the sauce is thick
enough, break an egg into it and mix thoroughly.
Mrs. J. B. Morgan.
CHICKEN CROQUETTES (SEE ENTREES)
DUCKS
Ducks to be good must be young and fat, the lower part of the
legs and webbing of the feet soft; the under bill, if the duck is young,
will break easily.
ROAST DUCK
Prepare the same as Roast Chicken and make a stuffing from 1
cup bread crumbs, 1 tsp sage, 1 small onion cut fine, 1 large tbsp
butter, 1 tsp salt, 14 tsp pepper; serve with green peas and apple
sauce; ducks may also be stuffed with potato stuffing.
ROAST WILD DUCK
Place on a rack in dripping pan; sprinkle with salt and pepper
and cover breast with 2 very thin slices of fat salt pork; bake 20 to
30 minutes with fat in pan; wild duck should be stuffed with apples
pared and cut in pieces and 3 small onions to improve flavor of duck;
neither apples nor onions are to be served. If a stuffing to be eaten
is desired, cover pieces of dry bread with boiling water, as soon as
bread has absorbed water; press out water; season bread with salt
and pepper, melted butter and finely chopped onion.
RED HEAD DUCK ROASTED
In drawing the birds, cut a lengthwise slit over the crop; after
the windpipe and appendages have been removed and the duck care-
fully washed and wiped with salt water, pass the head through this
opening into the duck and pull it through the opening made in
drawing between the drumsticks; skewer the head in place; salt, if
desired; set in a very hot oven and let cook from 18 minutes, for very
rare, to 40 minutes, for well done; baste two or more times with
butter melted in hot watr.
B. C. S. M.
ROAST GOOSE
The goose should not be more than 8 months old; the fatter the
more tender and juicy the meat; a goose 4 months old is the choicest;
kill at least 24 hours before cooking; cut the neck close to the back;
beat the breastbone flat with the rolling pin; tie the wings and legs
securely and stuff with the following mixture: 3 pts bread crumbs,
6 ounces butter or part butter and part salt pork, 2 chopped onions,
1 tsp each of sage, black pepper and salt; do not stuff very full, and
stick openings firmly together to keep flavor in and fat out. If the


50
THE WARREN COOK BOOK
goose is not fat, lard it with salt pork, or tie a slice on the breast;
place in a baking-pan with a little water and baste frequently with
salt and water (some add onion and vinegar); turn often so that
the sides and back may all be nicely browned; when nearly done,
baste with butter and a little flour; bake two hours, or more if old;
when done, take from the pan; pour off the fat and to the brown
gravy left add the chopped giblets, which have previously been
stewed till tender, together with the water they have been boiled in;
thicken with a little flour and butter rubbed together; bring to a
boil and serve with currant jelly or apply sauce. Mrs. J. H. S.
POTATO STUFFING
2
cups hot mashed potatoes, 1/4 cups soft stale bread crumbs, 74
cup finely chopped salt pork, 1 finely chopped onion, 1/3 cup butter,
1 egg, 1/2 tsp salt, 1 tsp sage; add pork and onion last.
Miss Farmer.
GOOSE STUFFED WITH SAUERKRAUT
Fill goose with sauerkraut; sew it up; place in a large kettle;
cover with about 2 qts sauerkraut; cover the whole with boiling
water and cook 3 hours; at the end of this time take out the goose;
place in baking pan; baste with melted butter; dredge the breast
thickly with flour; put in a quick oven until a nice brown (about 1
hour); serve in a bed of the boiled sauerkraut.
YOUNG HEN TURKEY
Young hen turkeys are best for roasting; the legs should be
black, the skin white, the breast broad and fat, and the shorter the
neck the better; in the legs of fowls are ten or more tough tendons,
which in cooking, particularly in roasting, become hard and bony;
in turkeys these tendons are especially large and objectionable, but
if these be drawn and the leg skewered close to the body, to avoid
drying, the drumstick becomes almost equal in tenderness and deli-
cacy to the second joint, a thing greatly to be desired by all those
who enjoy the rich dark meat of the fowl.
ROAST TURKEY WITH GIBLET SAUCE
Clean and prepare exactly the same as Roast Chicken, using
double the amount of stuffing and roasting 15 minutes to every pound.
GIBLET SAUCE
Pour off liquid in pan in which turkey has been roasted; from
liquid skim off 6 tbsp; return fat to pan and brown with 6 tbsp flour;
pour on gradually the liquid and 3 cups stock in which giblets have
been cooked; add giblets finely chopped; cook five minutes.
ROAST TURKEY WITH OYSTER STUFFING
For a turkey weighing from 8 to 10 pounds, allow 1 loaf of stale
bakers' bread, 1 qt of oysters, 1 lemon, 2 roots of celery and 74 pound
of butter. It is taken for granted that the turkey is thoroughly cleaned
and wiped dry before putting the stuffing in; crumble bread until
very fine; season with pepper and salt; drain oysters, setting the
liquor aside; now take a very sharp knife and peel off the outer rind


52
THE WARREN COOK BOOK
SQUABS
Squabs are at their best when the flesh is pinkish and the birds
short and fat, with soft legs and feet; when the flesh turns dark
they are squabs no longer; young pigeons are good eating ; broiling
is the most popular method of cooking squabs..
HOT PIGEON PIE
Bone the pigeons and brown them in hot butter; make a stew
of them; when the birds are tender, pour the stew into a deep pan
lined with pie paste; cover with a sheet of pie paste in which a few
holes have been cut in the center; bake 30 minutes.
BROILED PIGEONS
Split the birds down the back; lard with small strips of fat pork;
place on a broiler and broil over a moderate fire for 34 of an hour;
serve on hot buttered toast.
ROAST QUAIL
Dress and truss each bird; dust with salt, pepper and flour and
place on a slice of bread in a roasting pan; cover each one with a
thin slice of salt pork and cook in a hot oven about 20 minutes;
garnish with toast points and serve with Brown Sweetbread Sauce;
to 1/2 cups rich, brown sauce, add 12 sweetbread cut in pieces.
BROILED QUAIL
Split down the back; lard the breast and broil the same as
woodcock.
PANNED RABBIT
Clean and cut into halves as in Fricassee of Rabbit; place in a
baking pan; spread lavishly with butter; dust with salt and pepper
and bake in a quick oven 1 hour, basting every 10 minutes.
Mrs. Rorer.
SQUIRRELS
Squirrels may be fricasseed, broiled and panned precisely the
same as rabbits.
BELGIAN HARE A LA MARYLAND
Separate at joints; sprinkle with salt and pepper; roll in flour,
egg and bread crumbs; dispose in a well oiled dripping pan; bake
in hot oven about 12 hour; baste frequently after the first five
minutes with bacon fat.
FRICASSEE OF RABBIT
Dress the rabbit; wipe well inside and out with a wet cloth;
then dry; cut down, splitting into halves; then cut each into four
pieces; finish the same as Fricassee of Chicken.
SADDLE OF VENISON
Wipe the venison well with a towel dipped in warm water; lard
thickly with salt pork; place on a rack in dripping pan and roast in
hot oven 15 minutes to every pound, basting every 10 minutes at
first with melted butter and afterwards with its own drippings; when


POULTRY AND GAME
53
half done, season with 1 tsp salt and a few dashes of black pepper;
add 2 tbsp flour to the fat in the pan in which it was roasted; stir
until brown; add 1 pt good stock; stir constantly until it boils; take
from fire; add salt and pepper to taste, and 1 tbsp currant jelly and
water cress; cover with buttered paper while roasting to prevent
juice drying out; the shoulder may be roasted the same way.
VENISON STEAKS
May be broiled and served the same as beefsteak with a simple
dressing of salt, pepper and butter; venison should always be cooked
rare.
BROILED WOODCOCK
Split down the back; lard the breast with fat salt pork and
broil; have ready small pieces of buttered toast; lay each bird on a
piece of toast, breast side down, and season with salt, pepper and
bits of butter, just breaking the bone a little so seasoning will
penetrate; then turn over and season top with salt, pepper and
butter; set in oven a moment before serving ; serve currant jelly with
woodcock.
Mrs. A. D. Wood.
ROAST WOODCOCK
Split down the back; lard the breast with fat salt pork; place
birds in baking pan with a square of toasted bread under each bird;
put them in a slow oven; roast 35 minutes, basting every 5 minutes,
the first time with melted butter and afterwards with the gravy in
Mrs. L. G. Noyes.
REED BIRDS
May be prepared same as woodcock, broiled or roasted 15
minutes.
the pan.


56
THE WARREN COOK BOOK
become hot and turn into a baking dish; over the top sprinkle fine
bread crumbs and another tbsp grated cheese, and brown in the oven.
Mrs. E. R. Allen.
CURRIED EGGS
Melt 2 tbsp butter; add 2 tbsp flour mixed with 74 tsp salt, 1/2
tsp curry powder and 18 tsp paprika; stir until well mixed; then pour
in gradually 1 cup milk; add 3 hard-boiled eggs cut into eighths
lengthwise, and re-heat in sauce.
Mary L. White.
EGGS BAKED WITH TOMATOES
Select round tomatoes of uniform size; cut off the stem ends
and take out enough of the pulp to leave a space as large as an egg;
sprinkle the inside with salt and pepper; drop into each an egg; place
the filled tomatoes in a baking dish with a little hot water and bake
about 15 minutes, or until the eggs are set and the tomato is a little
softened; serve on rounds of bread, browned in butter.
DEVILED EGGS
Boil as many eggs as are needed for 20 minutes; when cool
enough to handle cut in halves lengthwise; extract the yolks and rub
these to a paste with a little melted butter, some cayenne pepper (or
white pepper, if preferred), a little salt, and just a dash of vinegar;
fill the whites with this and serve on a platter garnished with parsley.
Mrs. D. L. Gerould.
DEVILED EGGS
Boil 6 eggs 20 minutes; put in cold water; peel; cut in halves,
slicing a little off one end so that the egg will stand up; remove the
yolks, rub them to a smooth paste with a little melted butter, cayenne
pepper, mustard and vinegar, with which fill the hollow in the whites;
serve in bed of white cabbage, sliced, or use as a garnish for meats.
Jennie Halliday.
EGG FONDUE
6 eggs, 2 heaping tbsp parmesan cheese, 14 tsp salt, 1 dash
cayenne; beat the eggs with a fork until light; add the salt, pepper
and cheese; put a tbsp butter in a frying pan; when hot turn in eggs
and stir until thoroughly cooked and smooth; serve on squares of
buttered toast.
KENTUCKY EGGS
Bring 1/2 pt new milk to a boil and stir into it 6 eggs, not beaten;
cook slowly 2 minutes, stirring occasionally; salt to taste; dot with
butter and serve on dry toast.
Household.
EGGS WITH HAM EN CASSEROLE
Alternate layers of sliced hard boiled eggs and cold minced ham
in a casserole; pour over a cream sauce and bake 20 minutes.
Bertha Frederick.
FRIED EGGS
Melt in a frying pan a piece of butter, or use the fat of ham or
bacon; when hot, drop in the eggs, one at a time, being careful not


60
THE WARREN COOK BOOK
VEGETABLES
Mrs. J. W. Kitchen
Many green vegetables contain materials physiologically suited
to our needs; better by far take iron as contained in vegetable foods
than from a bottle. People who cut from their diet the succulent
vegetables are continually taking drugs to bring about the necessary
natural conditions which might always be produced by the judicious
and regular use of green vegetables. All vegetables should be
thoroughly cleansed before being put on to cook, and if, for any
reason, a vegetable has lost its crispness or firmness, it should be
soaked in very cold water until it has regained freshness. All vege-
tables should be put over the fire to cook in actually boiling water.
Green or top ground vegetables should have a teaspoonful of salt to
each quart of water, except peas or beans, which should be salted
the last hour. Underground vegetables should be salted after they
are tender. Bring to a boil rapidly, then cook gently until tender.
APPLES
For baked or caramelized apples see Entrees..
APPLES-FRIED
Wipe and halve 4 tart red apples; remove core; place in a hot
skillet 1 tbsp butter, 1/2 cup boiling water and 1/2 cup sugar; cover
and let simmer for 10 minutes; remove cover and brown on both
sides.
Mrs. W. A. Mitchell.
FRIED APPLES 2
Pare, core and cut in halves good, tart apples; lay in spider with
a piece of butter the size of a walnut; sprinkle over them 1/2 cup
sugar; place in oven and fry until tender and nicely browned; when
dishing, slip a knife under each one and slide onto platter; serve
hot.
Mrs. G. P. Orr.
ARTICHOKES
After washing well, soak in cold water 1/2 hour; boil in plenty
of water with a little salt 1/2 hours; drain and serve with melted
butter or slice into a dish and pour over vinegar.
Mrs. A. Ruhlman.
CREAMED ASPARAGUS
Use only the brittle part of the stalks; wash and remove scales;
cook in boiling salted water 20 minutes, or until tender; the heads
will cook first, so pierce the stalk to see if tender; drain and place
in a hot dish or on buttered toast and pour over cream or a sauce
made as follows:
Cream Sauce
Place in stew pan 1 tbsp butter, 1 tbsp flour; blend together
over the fire; add 1 cup milk; stir until thick and smooth; season
with salt and pepper.
Mrs. J. W. Kitchen.


62
THE WARREN COOK BOOK
STRING BEANS (GERMAN STYLE)
Wash and string beans; put in bottom of kettle 3 tbsp butter;
cut into the butter 1 small onion or 34 of a large one and let cook a
few minutes, stirring constantly; add beans and pour over boiling
water; cook slowly until nearly dry; season with salt and pepper to
taste; diced bacon may be used in place of butter, when preferred.
Mrs. R. Reese.
LIMA BEANS
Soak 1 pound of lima beans 1 hour; cook slowly 2 hours, adding
more water if necessary; season with salt, pepper and 1 tbsp butter.
Mrs. R. S. Hall.
LIMA BEANS EN CASSEROLE
1/2 cups dried lima beans; soak over night; in morning boil
until 'soft and drain; fry 14 lb bacon; remove and add 2 chopped
onions to the fat; cook until soft; arrange in layers in buttered
casserole, adding salt and pepper; pour over 1 cup milk and bake 15
to 30 minutes.
Mrs. Alice G. Thomas.
BEETS
Growing beets will cook in 1 hour, but in the winter beets should
boil steadily 2 or 3 hours; when thoroughly done, peel and dice (or
slice); put in hot dish and add 1 tsp sugar, 3 tbsp vinegar, a lump
of butter, salt and pepper to taste.
Mrs. O. T. S.
BEET RELISH
2 cups boiled beets cut in cubes; while hot mix with 2 tbsp
butter; season and pour over 1/2 cup vinegar and 1/2 cup cream;
serve warm on a lettuce leaf.
Lizzie Anna.
BEET GREENS
Do not separate the tops from the young roots; wash carefully,
examining every leaf; cook in boiling water until tender; drain in
colander; remove skin from roots; cut coarsely; place in hot dish;
add salt, pepper and butter size of a walnut; garnish with hard
boiled eggs; serve with vinegar.
B. T. K
BRUSSELS SPROUTS
1 qt sprouts, 1 tsp salt, 2 qts water; pick off all the dead leaves
from sprouts; put them in cold water; let stand for 20 minutes; then
place in boiling water; add salt and boil for 20 minutes, or until
tender; drain in colander; add drawn butter and serve hot.
Mrs. Ralph Stone.
BOILED CABBAGE
Cut off outside leaves; cut in quarters and remove stalk; let
stand in cold water for 1 hour; cook in boiling salted water from 1
to 2 hours; drain and serve, or, chop and season with salt, pepper
and butter. (Many cooks add a small piece of salt or fresh pork or
pork drippings to the kettle when boiling.)


VEGETABLES
63
DRESSING FOR BOILED CABBAGE
1 tbsp butter, 1/2 cup vinegar, 1 tsp mustard, 1 tsp sugar; when
boiled, stir in 1 well-beaten egg; pour over cabbage and boil up; add
3 tbsp cream before taking from the fire. (Mustard may be omitted.)
NEW OR HOT-HOUSE CABBAGE
Quarter small head new cabbage, cutting from top down
through heart; place quarters in boiling salted water and cook until
tender, being careful to keep quarters whole; drain, lift out on
serving dish and butter liberally while hot; serve at once.
Mrs. J. Albert Larson.
COLD SLAW
Place a section of cabbage in cold water until crisp; slice fine,
or chop, and mix with it shredded or chopped red or green peppers
and celery cut fine; add sugar, salt, pepper and celery seed to taste,
and vinegar to moisten.
Mrs. Kitchen.
COLD SLAW 2
Cut the cabbage very fine; salt and pepper to taste; take 1 cup
vinegar, scant cup sugar and butter size of a walnut; boil a minute
and add yolk of 1 large egg or 2 small ones beaten with 7/2 cup
cream; boil up once and pour over the cabbage while hot.
Mrs. M. E. Richards.
Same as above, with the addition of 1 tsp mustard.
Mrs. Whitcomb.
FRIED CABBAGE
Slice the cabbage fine; put in spider with enough water to cover
and 2 tbsp pork grease; salt and pepper to taste; let the water boil
out and fry in the grease until a nice brown; just before serving add
vinegar to taste, if desired.
Mrs. Jane Allen.
CREAMED CABBAGE
Boil chopped cabbage in salted water until tender; drain and
add cream, or rich milk, butter, pepper and salt.
STEWED CARROTS
Wash, scrape and boil until tender; chop fine; season with salt,
pepper and butter; just before taking up, pour over 1 cup of cream
or milk and let come to a boil.
Mrs. T. W. McNett.
FRIED CARROTS
Boil until tender and chop; take 1/2 lb cold meat (ham is best)
and 1 onion; chop up together fine; mix with the carrots; roll into
balls; dip in eggs and fry in butter until a nice brown.
Mrs. A. Ruhlman.
FRIED CARROTS 2
Scrape, slice lengthwise and boil until tender in salted water;
drain and fry in butter until brown.


VEGETABLES
65
OLD SOUTHERN CORN PUDDING
11/2 dozen ears corn, scored, then scraped from cob; add salt
and red pepper to taste, butter size of a small egg and 1 cup
thick
sweet cream; butter a baking dish and add above mixture; bake in
a quick oven.
Mrs. W. M. Lindsey.
SMOTHERED CORN
Cut corn from the cob; put in frying pan with large piece of
butter; add salt and pepper; cook 20 minutes, but adding no water,
stirring occasionally; the steam will cook it if well covered; when
done, add a few tbsp of cream if at hand.
Mrs. Thomas.
CUCUMBERS
The flavor of cucumbers is improved by soaking the slices in
cold salted water, though the texture is hardened and they are not
as digestible as when freshly pealed. Serve with or without sliced
onion ,with vinegar, salt and pepper; cream may be added in pro-
portion to 4 tbsp cream to 1 of vinegar.
FRIED CUCUMBERS
Dip slices of cucumbers into egg and bread crumbs and fry in
butter or in hot fat until a nice brown. Mrs. Schermerhorn.
STUFFED CUCUMBERS
Pare cucumbers; cut in halves lengthwise; hollow the centers
and let stand in cold water for 30 minutes; to the part scooped out
add bread crumbs, pepper, salt and a grating of nutmeg; put back
in the shell and put small pieces of butter on top; place in a dish
with very little water, or stock and simmer about 40 minutes or
until brown. Another stuffing :-1/2 cup mashed potato, 7/2 cup nuts,
beaten white of 1 egg, salt and pepper, parsley and nutmeg.
DANDELIONS
Carefully look over and wash thoroughly; remove roots; plunge
into boiling salted water (allowing 2 qts water to a peck of dande-
lions); cook nearly an hour, or until tender; season with salt, pepper
and butter; garnish with hard-boiled eggs; serve with vinegar.
FRIED EGG PLANT
Pare and cut in slices 1/2 inch thick; season sifted bread crumbs
with salt and pepper; dip each slice in beaten egg; roll in crumbs
and fry brown.
Sarah E. Thomas.
STUFFED EGG PLANT
Cook egg plant in boiling salted water for fifteen minutes; cut
off one end and remove the pulp with a spoon, or cut lengthwise and
remove pulp; put 2 tbsp butter in a pan; add 1 cup bread crumbs, 12
tbsp chopped onion and the pulp (chopped); cook five minutes; sea-
son with salt and pepper, and if necessary moisten with a little stock
or water; cool slightly and add a beaten egg; re-fill egg plant; cover
with buttered bread crumbs and bake thirty minutes in a hot oven.
As Taught in Boston Cooking School.
Chopped walnuts or hickory nuts may be added to the stuffing.


66
THE WARREN COOK BOOK
EGG PLANT WITH CHEESE
Alternate layers of sliced egg plant (boiled till tender); cream
sauce and grated cheese, having crumbs and cheese on top; bake
until brown.
HOMINY AS A VEGETABLE
The large hominy requires soaking over night and cooking all
day and is best when served the following day. When nicely
seasoned with salt, pepper and butter it makes a most delicious winter
vegetable and the oftener it is warmed over the better it is.
Mrs. Rorer.
LETTUCE (GERMAN)
Wash and arrange in a dish with 1 onion sliced and sprinkle with
salt and pepper and a little sugar; then take 12 cup vinegar and 3
tbsp sweet cream and pour over.
Mrs. A. Ruhlman.
LETTUCE
Very nice when prepared as Cold Slaw 2.
MACARONI AND CHEESE (SEE ENTREES)
MACARONI WITH TOMATO SAUCE (SEE ENTREES)
STEWED MUSHROOMS
Wash 1 pt mushrooms; peel and cut off the bottoms of stalks
(break in pieces if desired); melt 1 tbsp butter; add the mushrooms,
sprinkling them with salt, pepper and flour; cook slowly in the butter
and their own liquor for 15 minutes; if desired, a few tbsp cream may
be added to the butter, and the mushrooms served on buttered toast;
cream sauce may be used if desired.
MUSHROOMS A LA SABINE
Cook same as above, adding at the last mushroom sauce (see
Meat Sauces), sprinkling with 3 tbsp grated cheese; as soon as
cheese is melted, arrange mushrooms on toast and pour over the
toast.
ONIONS BOILED
Pare and boil whole about 10 minutes and turn off water; add
more hot water, enough to cover; simmer until tender and boil down
to about 4 or 5 tbsp liquid; add salt, pepper and butter size of an
egg and serve hot (add milk or cream if desired).
Mrs. D. Cowan.
ESCALLOPED ONIONS
Take 8 or 10 good sized onions; slice and boil tender; lay them
in a baking dish, putting bread crumbs, butter in small bits, pepper
and salt between each layer until dish is nearly full; cover top with
bread crumbs and add milk or cream until dish is full; bake 12 hour,
or until onions are tender.
ONIONS AU GRATIN
Same as above; when baked, cover the top with a thick layer of
grated cheese and return to the oven until melted and brown.


VEGETABLES
67
FRIED ONIONS
Place 17/2 pts sliced onions in hot skillet with 2 tbsp butter or
drippings, 1/4 cup water; let simmer until tender; uncover and let
fry until brown.
B. L. K.
SCALLOPED ONIONS
Cut boiled onions into quarters; put them in baking dish and
mix well with cream sauce; cover with bread crumbs and bits of
butter and place in the oven until the crumbs are browned.
OYSTER PLANT (SALSIFY)
Wash, scrape and plunge in cold water to prevent discoloration;
cut in inch sections and boil until tender in salted water; drain; add
cream or cream sauce, salt and pepper.
OYSTER PLANT FRITTERS
Boil as above until tender; mash; season with salt and pepper;
shape into little cakes and fry in butter till brown.
Mrs. D. Cowan.
PARSNIPS (CREAMED)
Wash, scrape and cut in small sections, discarding the woody
centers; boil until tender in salted water; drain and pour over cream
or cream sauce; season with salt and pepper and serve.
PARSNIPS FRIED
Wash and scrape; cut in slices lengthwise; boil in salted water
15 minutes; drain and place in a frying pan in butter; (dip in egg
and crumbs if desired) and brown.
PARSNIP CROQUETTES
Wash and scrape as many parsnips as required; boil in water
till tender; drain; mash fine; season with salt, pepper and butter;
add a well-beaten egg and 1 tbsp flour; roll into little cakes and dip
in egg and cracker dust and fry in butter.
Mrs. T. W. McNett.
PARSNIP OYSTERS
Grate 3 large raw parsnips; add 2 beaten eggs, 1/2 cup swe
milk, salt, pepper, a little butter and flour enough for a thin batter;
fry on griddle in butter as pancakes.
Mrs. Ollie McClelland.
PARSNIP STEW
Cut about 1/2 pound pork in small pieces; put in a kettle and
boil 1 hour; then add potatoes and parsnips cut in little pieces, 13
more potatoes than parsnips; boil another hour; keep plenty of water
in so that it will not stick to the kettle; a very good dish in the spring
when parsnips are fresh.
Mrs. G. L. James.
PEAS
Shell, wash and let stand in cold water for an hour; cook in
boiling water until tender and very little water should remain at this
point; season with salt, pepper and butter; add cream or cream sauce
if desired.


VEGETABLES
69
towels; fry in deep fat, keeping in motion with a skimmer; drain on
brown paper and sprinkle with salt.
POTATO CROQUETTES (SEE ENTREES)
POTATOES MASHED
Boil potatoes; put through a ricer or mash them well; add butter,
salt and pepper and hot milk or cream enough to beat well.
POTATOES RICED
Same as above; after beating well, put through ricer again into
hot tureen and send to the table.
POTATO CASES
To 1 pt mashed potatoes prepared as above, add 2 eggs and beat
well; line small molds with the mixture; brush well with butter; then
with fine bread crumbs; bake till brown; fill with any filling for
patties.
HASHED BROWN POTATOES
Place a tbsp drippings in skillet; when hot, put in 2 cups chopped
cold potatoes; pat down slightly with spoon; season with salt and
dots of butter and cook slowly without stirring for 10 or 15 minutes;
loosen around edges and turn or fold over, like an omelet; with a
wide knife remove to hot platter and sprinkle minced parsley on top;
a little chopped onion may be added if desired.
Mrs. L. W. Dennison.
The addition of 2 tbsp cream will insure compactness and a nice
brown crust.
POTATOES (FRENCH FRIED)
Pare the potatoes and throw them into cold water until needed;
dry them with a towel and cut them lengthwise into several pieces ;
drop them a few at a time into hot fat and drain on paper when
brown; when all are done, sprinkle with salt and serve.
POTATOES, ESCALLOPED
Pare several raw potatoes and slice thin; lay in a dish in layers,
sprinkling salt, pepper, a little flour and dots of butter between each
layer; add hot milk until it may be seen through top layer; bake 174
hours, or until potatoes are soft.
POTATOES, ESCALLOPED, 2
Cut enough cold boiled or baked potatoes into tiny squares to
fill a quart baking dish; butter the dish and put in a layer of the
potatoes; sprinkle with salt, pepper, bits of parsley; dot with butter
and cover with white sauce; repeat until dish is full, omitting white
sauce from top layer; dot the top liberally with butter; sprinkle with
salt, pepper and crumbs, and pour over a cup of cream; bake thirty
or forty minutes, or until a nice brown.
Mrs. J. W. Kitchen.


70
THE WARREN COOK BOOK
POTATOES, FRIED
Slice cold boiled potatoes into hot butter; season with salt and
pepper and fry until browned, turning often; cover for first 5 minutes.
POTATOES (RAW) FRIED
Slice, or put raw potatoes through a meat chopper; put in a
skillet 2 tbsp butter to 2 cups of the potato; when very hot add the
potatoes; season with pepper and salt; turn often and cook twenty
or 30 minutes until browned through.
Mrs. M. A. Bliss.
POTATO CAKES
When sufficient mashed potatoes are left over, before putting
them away to cool make them into little flat cakes and when wanted
sprinkle with flour and fry in butter until brown. M. J. D.
PITTSBURG POTATOES
To 1 qt potato cubes (raw) add 1 small chopped onion; cover
with boiling salted water and boil 5 minutes; add 1/2 can pimentoes,
drained, dried on towel and cut in strips; boil 5 minutes; drain and
put in buttered baking dish; make cream sauce, using 4 tbsp each of
butter and flour and 2 cups milk; bring to boiling point and add 12
pound grated cheese and 34 tsp salt; turn over potatoes and bake.
Alice G. Thomas.
POTATO AND ONION PIE
Put a layer of sliced raw potatoes in a buttered baking dish;
season; then a layer of sliced onions with grated cheese over that,
so on until dish is filled ; cover with milk and bake until done.
Mrs. Helen C. Brockway.
POTATO PUFF
2 cups mashed potatoes; stir in 2 tbsp melted butter; beat with
an egg beater to a white cream before adding anything else; then
put in 2 eggs whipped very light and a cup of cream or milk; salt to
taste; beat all together and pour into a baking dish and bake in a
quick over until nicely browned.
Mrs. W. V. Hazeltine.
LYONNAISE POTATOES
Slice 1 small onion into frying pan containing 2 tbsp melted
butter; add 1 pt sliced cold boiled potatoes; season with salt and
pepper; turn often until browned; add chopped parsley and serve.
OAK HILL POTATOES
4 cold boiled potatoes, 5 hard-boiled eggs; put layer of potatoes
cut thin in a buttered baking dish; sprinkle with salt and pepper;
add a layer of eggs; repeat and pour over the whole 1/2 cups white
sauce and cover with buttered cracker crumbs; bake till crumbs are
brown ,about 20 minutes. Sauce: 3 tbsp butter, 3 tbsp flour, 11/2
cups milk, 14 tsp salt and a dash of pepper. Mrs. H. A. Booth.
SACKED POTATOES
Bake 6 potatoes as directed under baked potatoes; remove from
oven; cut off an end and scoop out the inside with a teaspoon; mash;


VEGETABLES
71
add 2 tbsp butter, salt, pepper and 3 tbsp hot milk; then add whites
of 2 eggs, well beaten; beat till very light; re-fill skins and bake 6
or 8 minutes in very hot oven; these are very good without the eggs,
if enough hot milk is added to beat well.
B. T. K.
GLAZED SWEET POTATOES
Wash and pare 6 medium-sized sweet potatoes; cook 10 minutes
in boiling salted water; drain and cut in halves lengthwise; put in
buttered pan and baste with syrup made of 1/2 cup sugar, 4 tbsp water
and 1 tbsp butter; bake about 25 minutes, basting twice with
remaining syrup.
Mrs. E. E. Allen.
SWEET POTATO CROQUETTES
Follow recipe for Sweet Potato Balls, and shape croquettes.
CANDIED SWEET POTATOES
Cut boiled sweet potatoes into slices, lengthwise; place them in
an earthen or aluminum pan; butter each and sprinkle with sugar;
bake until the butter and sugar have candied and the potatoes are
brown.
BAKED SWEET POTATOES
Prepare and bake as white potatoes.
SWEET POTATO PONE
4
cups hot mashed sweet potato, 1 cup milk, 2 tbsp ginger, 1 cup
butter, 1 cup sugar, 1 orange rind and juice, 14 tsp salt; cream the
butter; add sugar; when creamy, add remaining ingredients; pour
into a buttered pan and bake 1 hour in a moderate oven
Good Housekeeping.
SWEET POTATO BALLS
To a pt hot riced or mashed sweet potatoes add 3 tbsp butter, 1/2
tsp salt, a little pepper and 1 beaten egg; if too dry to shape into
balls, add a little hot milk; roll the balls in flour and fry in deep fat
and drain on brown paper.
Boston Cooking School.
SWEET POTATOES A LA CREOLE
Peel five large sweet potatoes and cut in halves the long way;
put in a deep baking dish; cover with milk; add 1/2 tsp salt and a
tbsp each of butter and brown sugar; wet 1/2 cup bread crumbs with
a beaten egg; cover the potatoes with this and bake in a moderate
oven about an hour.
Mrs. Richards.
RADISHES
Round radishes may be made attractive when cut to resemble
tulips; after soaking in cold water, begin at the point and cut the
skin 34 the length of the radish until 6 incisions have been made;
slip a pointed knife under the point of each section and return the
radish to cold water, where the sections of skin will curl back as far
as cut, resembling the tulip.
BOILED RICE (JAPANESE STYLE)
Wash carefully in 3 waters 1 cup rice, picking out all discolored
grains and husks; put at least 3 pts boiling water and a tbsp salt in


72
THE WARREN COOK BOOK
a kettle; when the water is bubbling, add rice and boil hard for 20
minutes; then test the grain; if tender, turn into colander; rinse with
hot water; drain and keep warm until ready to serve.
"SPANISH RICE"
Cover half a cup of rice with one quart of cold water and stir
until the water boils; after five minutes, drain and rinse with cold
water; put in double boiler with two large or three small tomatoes,
one large or two small green peppers cut in pieces, 1 tsp salt and
about a pint of boiling water; cover and let cook until the rice is
tender and the liquid absorbed; before serving, carefully mix two
tbsp butter through the rice; mold in melon molds; serve either with
a cream or tomato sauce.
“Cream Sauce"
Chop two small or one large sweet peppers, one large or two
small tomatoes, little onion if wished, two tbsp butter; put in double
boiler and cook until tender; when tender, add flour and make same
as any ordinary cream sauce; salt to taste.
Mrs. Mary Schuler.
SPANISH RICE
1 cup rice, 3 pts water, 1 tsp salt, 1/2 cup cheese broken in small
pieces, 1 can Snyder's tomato catsup; boil the rice in the water about
30 minutes, or until tender; drain and add the tomato soup and
cheese and a dash of cayenne pepper; place in a buttered baking dish
and bake in a moderate oven about 20 minutes.
Mrs. Donnell C. Russell.
SPANISH RICE
4 tbsp rice, 1/2 can tomatoes, 1 large onion, 2 green sweet
peppers, salt; cook in double cooker 3 hours.
L. E. Alden.
STEAMED RICE
Wash 1 cup rice thoroughly and put in a double boiler contain-
ing 1 qt boiling water and a level tbsp salt; steam 45 minutes.
SAUER KRAUT
Boil a piece of fresh beef or pork 1 hour; then put in the kraut
and boil together 2 hours; add salt if necessary.
SPINACH
Remove roots; look over carefully and discard all wilted leaves;
wash in several waters; if very young and tender, put in a kettle or
stew pan and heat gradually and cook slowly for 30 minutes in its
own juices; old spinach better be cooked in boiling salted water
uncovered to retain green color; drain, chop, re-heat and season with
salt, pepper and butter; garnish with slices of hard boiled eggs.
SUMMER SQUASH
If very young and tender, cut in halves and steam (or boil) 30
minutes; if the skin has hardened, pare thinly; remove center and
cook till tender; mash; season with butter, salt and pepper.


FIRELESS COOKING
77
chops in hot utensil; rinse pan with 3 tbsp hot water; pour over
chops; 1 radiator medium hot; cook 4 hours.
Mrs. Hattie Cook.
TRIPE
1 piece of pickled tripe; wash; wipe dry; beat 74 tsp pepper in
egg; dip tripe in egg and crumbs; slowly brown in pan on stove;
rinse pan with 3 tbsp hot water; pour on tripe; use medium hot
radiator.
Mrs. Hattie Cook.
SMOTHERED BEEFSTEAK
See recipe to prepare under "Meats and Sauces.” Sear slowly
for 15 minutes; put in fireless utensil; rinse pan with 1/2 cup boiling
water and turn over meat; use medium hot radiator; cook 4 or 5
hours, according to thickness of steak.
CHICKEN
If an old one, cut in pieces; cover it with cold water; put on
stove; heat slowly to boiling point; add 1 tsp salt; use hot radiator;
cook 3 hours; remove, season with pepper; re-heat stone; cook 3
hours longer; chicken or fowl is then ready to be eaten, smothered,
pressed, creamed or fricasseed.
BAKED HAM
Wash; scrape; soak over night; put ham in fireless utensil; water
to half cover ham; cold water if you have time; bring to boiling
point on the stove; use hot radiator; cook 4 hours; re-heat stone and
cook 3 hours longer; remove skin; sprinkle with brown sugar; stick
6 cloves into ham; brown in oven; when making gravy of the stock,
add milk instead of water.
Laura DeForest.


78
THE WARREN COOK BOOK
Salads and Salad Dressings
Mrs. E. E. Allen
Salads made of greens should always be served crisp and cold.
The vegetables should be thoroughly washed, allowed to stand in
cold or ice water until crisp, then drained and spread on a towel and
set aside in a cold place until serving time. Dressings may be added
at table or just before sending to table. If greens are allowed to
stand in dressing they will soon wilt.
Canned or cold cooked left-over vegetables are well utilized in
salads, but are best mixed with French dressing and allowed to stand
in a cold place 1 hour before serving. Where several vegetables
used in the same salad they should be marinated separately, and
arranged for serving just before sending to the table.
Meat for salads should be freed from skin and gristle, cut in
small cubes, and allowed to stand mixed with French Dressing before
combining with vegetables. Fish should be flaked or cut in cubes.
Where salads are dressed at the table, first sprinkle with salt
and pepper; add oil and lastly vinegar. If vinegar is added before oil,
the greens will become wet, and oil will not cling, but settle to bottom
of bowl.
To Marinate:-The word marinate used in cookery, means to
add salt, pepper, oil and vinegar to a salad ingredient or mixture
and let stand until well seasoned.
BOILED DRESSING
1 tsp dry mustard in 1 tbsp boiling water, 1 tbsp sugar, 1 tbsp
melted butter, 1 saltspoon salt, 1 tbsp flour, yolks of 3 eggs, 1/2 cup
vinegar, cayenne pepper; beat the eggs; add the rest of the ingredi-
ents except the vinegar and beat thoroughly; add the vinegar, which
has been heated, and cook all together in a double boiler until thick;
add to taste whipped cream, when used.
Mrs. C. T. Conarro, Mrs. W. J. Richards.
BOILED DRESSING
4 tbsp butter, 3 tbsp flour, 1 tbsp sugar, 1 tbsp salt, 1 heaping
tbsp mustard, a pinch of cayenne pepper, 1 cup milk, 1/2 cup vinegar,
3 eggs; let butter get hot in a sauce pan; add flour and stir until
smooth, being careful not to brown; add the milk and boil up; place
the sauce pan in nother of hot water; beat eggs, salt, pepper, sugar
and mustard together and add vinegar; stir this into the boiling
mixture and stir to the consistency of soft custard.
Mrs. Will Hegerty, Mrs. E. E. Allen.
BOILED DRESSING
1 tbsp sugar, 1/2 cup vinegar, 1 tbsp flour, 2 eggs, or 4 egg yolks,
74 tsp mustard, 1 cup butter, 1/2 tsp salt; mix dry ingredients; add


SALADS AND SALAD DRESSINGS
79
beaten eggs, vinegar and butter; cook in double boiler until thick,
and when cold add 1 cup cream, whipped.
Miss Mary White, Mrs. Hilda Wood Jacobs.
BOILED SALAD DRESSING
Beat yolks of 8 eggs until thick and lemon colored; drop in 3
tbsp olive oil slowly, beating continually; add 1/2 cup melted butter,
1/2 cup vinegar and juice of 1 lemon slowly; cook in double boiler
until it coats a spoon; remove from range and sift in the following,
which have been thoroughly blended, 4 level tsp salt, 1/2 tbsp
mustard, 1/2 tsp white pepper, 1 tsp red pepper, 3 tbsp powdered
sugar. This dressing should be thinned with whipped cream.
Mrs. C. L. Clough.
FRUIT SALAD DRESSING
Slightly beat 2 eggs in a bowl (richer if yolks of 4 eggs are
used); add a little salt, cayenne pepper, dry mustard, 1 tsp sugar and
1/2 tsp cornstarch; mix until very smooth; heat 4 tbsp mild vinegar;
when hot drop little by little into the mixture in the bowl, beating
all the time; return to stove and stir until thick; remove from stove
and add, while hot, 1 large tbsp butter and beat until very light, and
cool ; when ready for use, add 72 pt cream whipped very stiff, and
stir into dressing.
Mrs. Copeland.
FRUIT SALAD DRESSING 2
1/2 cup vinegar, 1/2 cup water, 1/2 cup sugar, 2 level tbsp flour,
yolks 4 eggs beaten well, 1 scant tsp salt; cook in double boiler,
stirring constantly; when thickened, add 1 large tbsp butter and a
dash of paprika or cayenne; add whipped cream when used.
Mrs. O. A. Olson.
SALAD DRESSING WITH CONDENSED MILK
To any boiled dressing made very stiff, add gradually, when
cold, Carnation milk, previously chilled, beating with a Dover beater.
Mrs. Ella C. Viele.
FRENCH DRESSING
1/2 tsp salt, 14 tsp paprica, 2 tbsp vinegar, 4 tbsp olive oil; mix
in covered can and shake till foamy.
Mrs. James O. Parmlee.
NOTE—The addition of catsup or chili sauce to French Dressing
makes a good dressing and an easy one.
FRENCH DRESSING WITH CREAM
4 tbsp olive oil, 1 tbsp vinegar, 2 tsp sugar, salt and paprika to
taste; mix and add 1 tbsp catsup; beat with egg beater; just before
serving, add 1 tbsp heavy cream. A delicious dressing for endive or
asparagus.
Alice S. Stewart.
SHERRY'S FRENCH DRESSING
5 tbsp vinegar, 1 tsp minced parsley, 1/2 tsp minced onion, 1 cup
olive oil, 1 tsp salt, 1/2 tsp sugar, 4 tiny red peppers and 8 green


SALADS AND SALAD DRESSINGS
83
until cool and frothy; add salt and pepper and 1 cup cream, beaten
stiff, and 1 cup cold cooked chicken, diced fine; wet 1/2 pound baking
powder cans and fill with the mixture; slice when firm and serve on
lettuce with mayonnaise. (For another recipe see "Roosevelt Salad.”)
CUCUMBER SALAD (WITH SOUR CREAM)
6 cucumbers sliced very thin; add a large tbsp salt; mix well; let
stand 2 hours; drain and rinse in ice water; add 3 onions sliced thin,
6 tbsp sour cream beaten a little, 6 tbsp vinegar, pinch white pepper;
serve at once very cold.
Mrs. Hoffman.
CUCUMBER SALAD (WITH POTATO)
6 cold boiled potatoes, 2 large onions; slice potatoes and onions;
throw salt and pepper over them, just enough to season them; let
stand a few hours; about 72 hour before serving slice 6 medium size
cucumbers with the above; serve with boiled dressing.
Mrs. Booth.
DATE AND APPLE SALAD
Pour boiling water over a pound of dates; separate the dates
with a fork and lift them to an agate plate; set in the oven to dry
the outside, turning meanwhile, if necessary; when cold cut each date
into four or five lengthwise strips; pare, quarter and dice apples to
equal in bulk that of the dates and squeeze over them the juice of a
lemon; mix with the pieces of date; sprinkle with a tsp of salt and 1/2
tsp ginger or paprika (or omit both of these); mix again; then add 4
or 5 tbsp olive oil and mix again; serve on lettuce.
Mrs. E. E. Allen.
EGG SALAD
Take as many eggs as needed; boil them until perfectly hard,
almost 1/2 hour; take out the yolks carefully; chop the white very
fine; arrange lettuce leaves or cress on a dish, making nests of the
whites of eggs, and put 1 yolk in each nest; sprinkle French dressing
over the whole.
Mrs. Fletcher Parker.
EGG SALAD
Cut 4 hard boiled eggs in halves crosswise in such a way that
tops of halves may be cut in small points; remove yolks; mash, and
add an equal amount of finely chopped chicken; moisten with oil
dressing ; shape in balls, size of original yolks, and re-fill whites;
arrange on lettuce leaves and serve with oil dressing.
ENDIVE WITH BACON
Make a bed of endive with onion sliced fine over it; cut bacon
in dice; place in frying pan and fry slowly; when ready to serve,
scatter bacon over onion and endive and use with either French
dressing or from frying pan pour off part of fat; add some vinegar;
let boil up and use as dressing.
Mrs. J. O. Parmlee.
FIG AND ORANGE SALAD
1/2 pound cooked figs, 3 oranges, 1 head of lettuce, 3 or 4 tbsp
of oil, 1 or 2 tbsp of lemon juice, 74 tsp of salt; dispose the heart


84
THE WARREN COOK BOOK
leaves of the lettuce, carefully washed and dried, to form a bed; on
this turn the pulp of the oranges, freed from skin membrane and
seeds; above dispose the figs, cut in narrow slices; dissolve the salt
in the lemon juice; add the oil; mix thoroughly and pour over the
whole; turn the fruit over and over, and serve at once.
FRUIT SALAD
3 oranges cut up and drained well in a sieve, 1 pt pineapple,
canned or fresh, drained, 1 pound Malaga grapes cut in halves and
seeds removed, 1 pound English walnuts (in shell); use fruit salad
dressing
Mrs. P. P. Leche.
FRUIT SALAD
Partly fill glass with bananas and oranges cut in slices; garnish
with a little cocoanut, 2 or 3 cherries and a nut or two, and pour over
them a dressing made of the juice of 2 lemons, 4 tbsp sugar, 2 tsp
almond extract, 4 tbsp water; stir these over the fire until sugar
dissolves; when cold, pour over the salad.
Mrs. David H. Siggins.
GRAPE FRUIT SALAD
Pare 2 grape fruit; divide sections and separate membrane and
pulp; break into large pieces; place in colander and let drain into
earthen dish; take 1 package of lemon Jellycon and pour on small
cup boiling water; when cool add juice from grape fruit; pour into
shallow pan and when firm cut in inch pieces; serve with sections
of fruit, either in shell or on bed of head lettuce with 1 spoon of
mayonnaise.
Mrs. J. O.Parmlee.
GRAPE FRUIT SALAD
Separate the grape fruit into sections; with scissors snip the
membrane encasing the sections, and carefully peel it from the pulp;
arrange 3 or 4 of these sections in a circle on lettuce leaves ; in center
put tsp or more of mayonnaise dressing. Mrs. A. R. Blood.
GRAPE FRUIT AND CELERY SALAD
Cut the grape fruit into quarters; remove the pulp, rejecting all
skin and pith, and mix with an equal quantity of diced, white celery;
fill each boat-shaped section of the shell with this mixture, covering
with a light mayonnaise, and garnishing with ripe and green olives,
stoned and halved.
Mrs. J. P. Jefferson.
GRAPE FRUIT AND PINEAPPLE SALAD
3 tbsp granulated gelatine, in enough cold water to cover; heat 1
cup grape fruit juice, 2 cups canned pineapple juice, 2 tbsp sugar, and
pour over the dissolved gelatine; dices of the fruit may be used if
desired; 1/2 contents of a bottle of capers, 2 tbsp sliced pimento, 8 or
10 Heinz' pickled onions, halved, a little lemon juice, if not tart
enough; mould and serve on lettuce.
Mrs. O. A. Olson.
HEAD LETTUCE OR ROMAINE
Remove the outside leaves from a large firm head of head lettuce
or romaine; divide in quarters lengthwise; arrange each quarter on
individual plates; cover generously with very cold Russian dressing.


SALADS AND SALAD DRESSINGS
85
LETTUCE AND ONION
Lettuce cut fine with the shears; put on a plate and add a little
onion cut up fine; cover with a French dressing. F. B. S.
LETTUCE AND SWEET PEPPER
Cut lettuce with shears; remove seeds and top from red sweet
peppers and cut in same way; serve on lettuce with French dressing.
LOBSTER SALAD
Select heavy small lobsters, rather than large ones; put them in
warm water and let boil about 1/2 hour; take from the shells and
claws all the meat that is eatable; cut it in blocks and let it cool
thoroughly; use lobster dressing, also thoroughly cold; when ready
to serve, make a nest of lettuce on the dish; mix a part of the dressing
with the cut lobster; place it in the dish ; cover it with the remaining
dressing; garnish with small tufts of lettuce and with the smaller
claws.
Mrs. F. Parker.
LOBSTER SALAD
Remove lobster meat from shell; cut in 14 inch cubes, and
marinate with a French dressing; add an equal quantity of celery,
cut in small pieces, kept 1 hour in ice water, then drained and dried
in a towel ; moisten with any cream or oil dressing; arrange on a
salad dish; pile slightly in center; cover with dressing; sprinkle with
lobster coral forced through a fine sieve, and garnish with a border
of curled celery.
Mrs. Allen.
MARSHMALLOW SALAD
Cut fresh choice marshmallows in quarters and add an equal
measure of cubes or blocks of fresh or canned pineapples or peaches;
beat 34 cup of double cream, 14 tsp salt, 1/2 tsp paprika and 2 or 3
tbsp lemon juice until blended; then fold in the prepared ingredients;
there should be about a cup each of fruit and marshmallows; serve
on heart leaves of lettuce; if canned fruit be used, drain it carefully
before mixing into the dressing; do not mix the fruit with the
dressing until ready to serve it.
SALAD A LA MASON
Make 1 pt lemon jelly, not too sweet; when it begins to stiffen
stir in 3 hard boiled eggs chopped fine, 1 cup finely chopped celery, 1
cup chopped walnut meats and a few green peas; put in small
serve on lettuce with mayonnaise.
Alice S. Stewart.
PEAR SALAD
Remove the blossom end, and core as many pears as there are
persons to serve; slice crosswise, and keep together as a whole
pear with stem in top; place each pear on lettuce and serve with
French dressing.
Mrs. Hilda Wood Jacobs.
FROZEN PEAR SALAD
Either canned or fresh fruit may be used; if fresh, peel, cut in
halves and core; fill with mixture of 1 Philadelphia cream cheese to 2


SALADS AND SALAD DRESSINGS
87
use Oil Mayonnaise; garnish with hard-boiled eggs and bleached
celery tops; lettuce can be substituted for celery, if preferred.
Mrs. A. D. Wood.
N. B.—Diced cucumber may be used in place of part of the
celery and cooked dressing, if preferred.
RUSSLAN SALAD
Take equal quantities of cold potatoes cut in 12 inch cubes,
celery, whites of hard-boiled eggs, and pecans; mix with a cream
dressing ; serve on lettuce with some of the yolks of the eggs, which
have been put through a ricer, as garnish for the top.
Mrs. Hammond.
ROOSEVELT SALAD
Boil a chicken until tender in 172 qts water, 2 even tbsp salt, 1
small onion, 1 saltspoon cayenne pepper, 1 even tsp black pepper
and 1 bay leaf or 8 or 10 whole cloves; when tender, let stand in
liquor till cold; take out and skim all grease from liquor; take skin
off and dice, using 2 cups white meat, 1 cup dark meat, 1 cup celery,
cut in small pieces, and 1 cup walnut meats, cut fine; soak 12 package
Chalmer's Gelatine in 1 cup cold water; add juice of 1 small lemon
and a pint of the chicken liquor heated to the boiling point; cool this
and when it begins to thicken add the chicken, celery and nuts; stir
well into individual molds and set aside to harden; this amount will
make 15 molds; when cold turn out on lettuce leaves and serve with
mayonnaise dressing.
Mrs. A. E. Botchford.
SALMON SALAD
Flake 1 can steak salmon; dice 1 cucumber and cut I bunch of
celery very fine; mix together and serve with the following dressing:
1 tsp mustard, 1 tsp sugar, 1 tsp salt, a little pepper, 34 cup melted
butter, 3 eggs, 1 cup rich milk or cream, 1/2 cup vinegar; put dry
ingredients in bowl and moisten with hot water; then add melted
butter, eggs beaten light and milk; lastly the vinegar; set bowl in
pan of boiling water and cook until thick as custard, stirring all the
time.
Mrs. Edward Lindsey.
SALMON SALAD
Set a can.of salmon in a kettle of hot water; let it boil 20
minutes; take from the can and put in a dish; pour off the juice or
oil; put a few cloves in and around it; sprinkle salt and pepper over;
cover with cold vinegar, and let it stand one day; prepare dressing
as follows: Beat the yolks of 2 raw eggs wth the yolks of 2 eggs
boiled hard, mashed fine as possible; add gradually 3 tbsp melted
butter, or the best salad oil, 1 tbsp mustard, a little salt and pepper
(black or cayenne) and vinegar to taste; beat the mixture a long
time; (some persons like the addition of lemon juice and a little
brown sugar) cover the salmon thickly with a part of the dressing;
tear up very small the crisp inside leaves of lettuce; add to the
remainder of the mixture, and pour over; garnish with crisp lettuce
leaves.
Mrs. Fred Darling.


SALADS AND SALAD DRESSINGS
89
few drops of tobasco sauce or a little black pepper, 34 box Chalmer's
gelatine dissolved in cold water; let stand 1 hour; then stir all over
the fire until smooth; cool and put into moulds; slice mushrooms;
chop fine some tongue; make into balls and drop into the aspic;
when set, then pour the remainder of the aspic into the moulds;
when hard turn out on lettuce leaves and serve with mayonnaise.
Mrs. B. W. Rogers.
VEGETABLE SALAD
Cut up some small cooked string beans; add an equal amount of
cooked peas, beets cut in dice and carrots; serve on lettuce, keeping
each vegetable separate, with a spoon of mayonnaise.
Mrs. J. O. Parmlee.
WATERCRESS
Wash; remove roots; drain and chill watercress; arrange in
salad dish, with minced onion or sliced cucumber, and serve with
French dressing.
C. L. A.
WALDORF SALAD
2 medium sized apples diced, twice that amount of celery cut the
same, 1/2 pound walnuts broken in small pieces; mix all together with
an oil mayonnaise diluted with whipped cream.
Mrs. C. H. Smith.
WALDORF SALAD
Use equal parts of good tart apples cut in 1/2 inch cubes,
walnuts and celery; mix with a cream dressing and arrange in nests
of lettuce leaves.
Mrs. Hammond.


92
THE WARREN COOK BOOK
be used instead of cream and seasoning; serve these balls with pie
or with a salad course.
Clara B. Schofield.
COTTAGE CHEESE
Place sour milk on back of stove until the whey separates from
curds; do not boil nor heat rapidly ; pour into cheese cloth bag and
allow to drain thoroughly dry; add salt, paprika and cream to taste;
melted butter is preferred by many.
Mrs. T. K. Creal.
CREAM OF CHEESE
1 cup whipped cream, 1 tbsp granulated gelatine_dissolved, 4
tbsp grated cheese; mould and serve. Mrs. Haslet, Franklin.
CHEESE FONDUE
1 cup scalded milk, 1 tbsp butter, 1 cup soft bread crumbs, 72
tsp salt, 1/4 pound mild cheese, cut in small pieces, yolks 3 eggs,
whites 3 eggs; mix first five ingredients; add yolks of eggs, beaten
until lemon colored; cut and fold in whites of eggs, beaten stiff;
pour in a buttered dish and bake twenty minutes in a moderate oven.
CHEESE RAMEKINS
4 tbsp grated cheese, 1 gill milk, yolks of 2 eggs, 2 tbsp butter, 2
ounces bread, 13 tsp mustard, whites of 3 eggs, cayenne and salt to
taste; put the bread and milk to boil; stir over the fire one minute;
take off ; add seasoning, yolks of eggs; beat the whites to a stiff froth;
stir them in carefully; pour into a greased dish and bake about 15
minutes.
Mrs. F. E. Sill.
CHEESE STRAWS
1 cup grated cheese, 1/2 cup butter, 34 cup sifted flour, 1 tsp dry
mustard, a large pinch of red pepper, 4 tsp cold water, or enough to
form a soft dough; mix and roll like pie crust and cut into strips 6 by
14 inch; bake a light brown.
Mrs. F. E. Sill.
CHEESE STRAWS
3 tbsp grated cheese, 3 tbsp flour, 1 tbsp melted butter, 1 tbsp
cold water, yolk of 1 egg, salt; mix and roll; cut in strips and bake
15 minutes.
Mrs. David H. Siggins.
CHEESE SANDWICHES FRIED
Slice bread very thin; butter lightly; remove the crusts and lay
a slice of cheese with a little sprinkle of cayenne between each slice;
press the slices firmly together that they may hold the cheese
between them; fry to a golden brown in melted butter; serve at
Mrs. F. E. Sill.
Same as above, except dip in egg diluted with a little milk before
frying
Mrs. Glen Brockway.
CHEESE SOUFFLE
1 cup soft bread crumbs, 2 cup sweet milk, 4 tbsp grated cheese,
yolks of 3 eggs, whites of 4 eggs, 1 tbsp butter, scant tsp salt, little
pepper; put bread crumbs and milk together and cook, stirring until
smooth; add yolks of eggs, cheese and butter and just before baking
once.


94
THE WARREN COOK BOOK
heat thoroughly; shape and dip in crumbs; egg and crumbs again;
fry 1 minute in deep fat, and drain on brown paper.
Boston Cooking School.
POTATO CROQUETTES EN SURPRISE
Make potato croquette mixture, omitting parsley; shape in small
nests and fill with creamed chicken, shrimps or peas; cover nests
with croquette mixture; then roll in form of croquettes; dip in
crumbs, egg and crumbs again; fry in deep fat and drain on brown
paper.
Boston Cooking School.
RICE CROQUETTES
1 cup rice, 1/2 tsp salt, 1/2 cup boiling water, yolks of 2 eggs, 1
cup scalded milk, 1 tbsp butter; wash rice; add the water with salt;
cover and steam until rice has absorbed water; then add milk; stir
lightly with a fork; cover and steam until rice is soft; remove from
fire; add egg yolk and butter; spread on a plate to cool; shape and
roll in crumbs; dip in egg; again in crumbs; fry in deep fat.
Mrs. L. G. Noyes.
SALMON CROQUETTES 1
134 cups cold salmon, 1 cup thick white sauce, a few grains
cayenne, 1 tsp lemon juice, salt; mix all together; cool and shape;
roll in eggs and crumbs and fry in deep fat.
SALMON CROQUETTES 2
Take equal parts canned salmon (after drawing off the oil) and
mashed potatoes; season with salt and pepper; dip in egg; roll in
cracker crumbs and fry like oysters, making them in any shape
preferred.
Ada Partridge.
SALMON CROQUETTES 3
To 1 small can salmon, add 1 cup boiled rice, 1/2 cup bread
crumbs and yolks of 1 or 2 eggs; use the oil from the salmon or 72
tbsp butter, if preferred; season with salt and pepper; if it seems too
dry, add a tbsp milk; dip in bread crumbs and egg, after shaping, and
fry.
Mrs. Leon A. Kehr.
VEAL CROQUETTES 1
2 cups chopped, cold, cooked veal, 1/2 tsp salt, 13 tsp pepper,
few grains cayenne, few drops onion juice, yolk of 1 egg, 1 cup thick
sauce; mix ingredients in order given. In making the sauce, use
rich, white stock in place of milk; cool, shape, crumb and fry same
a's other croquettes.
F. M. Farmer.
VEAL CROQUETTES 2
To every pint veal chopped fine, add this sauce: 12 pt milk or
cream, 1 large tbsp butter, 2 large tbsp flour, 1 large tbsp onion juice,
1 tsp salt, 14 tsp nutmeg grated, cayenne to taste; put the milk on to
boil in a farina boiler; rub the butter and flour to a smooth paste;
then stir into the boiling milk and stir continually until thick; take
from the fire and add the meat; beat thoroughly; add seasoning;


LUNCHEON DISHES AND ENTREES
97
cups cream sauce (see meat sauces), to which has been added
seasoning and 3/4 cup grated cheese; cover with grated cheese and
bread crumbs; bake 1/2 hour.
Mrs. Ruth Olsen.
MACARONI WITH TOMATO SAUCE
Place boiled macaroni in a baking dish; cover with tomato sauce
and bake 20 minutes. Tomato Sauce: Melt 1 tbsp butter in a
saucepan; stir in 1 tbsp flour, 1 cup cooked tomato, 1 bay leaf, 1 tsp
onion juice, 7/2 tsp salt and a dash of red pepper. Mrs. Kitchen.
MACARONI WITH CLAMS OR OYSTERS
3/4 cup broken macaroni, boiled until tender, 1 pt can clams; put
layer macaroni in bottom of baking dish; cover with clams; sprinkle
with pepper, salt and flour; dot with butter (1 tbsp); repeat; cover
with 1/2 cup buttered crumbs; bake in hot oven about 20 minutes.
Oysters may be prepared in same way. Mrs. A. G. Eldred.
RICE WITH EGGS AND CHEESE
1 cup rice, cooked until tender, 4 hard-boiled eggs, 1/2 cup grated
cheese, 2 cups cream sauce; put layer of rice in buttered baking dish,
then layer of diced eggs; season with salt, pepper and paprika ; cover
with cream sauce, then cheese; repeat; cover with 1/2 cup buttered
crumbs; bake 15 minutes in hot oven. Mrs. H. R. McCalmont.
BAKED MUSHROOMS
Peel 12 large fresh mushrooms; simmer in butter; add 1 cup
chicken or veal broth, or a cup of cream; salt and pepper to taste;
simmer 15 minutes; place on rounds of bread on a buttered platter;
cover and cook in oven about 10 minutes, basting once with melted
butter; a small pinch of mace will give the mushrooms a more
pronounced flavor.
Mrs. M. M. W.
FRIED PEACHES
Pare, stone and halve fairly soft peaches; put in pan, pit side up;
fill with brown sugar; cook over slow fire until done or browned, in
just enough butter to keep from sticking to pan; serve on saute
pieces of toast.
PEANUT LOAF
2/3 cup cooked rice, 1 cup tomatoes, 2 heaping tbsp peanut
butter, salt, pepper and sugar to taste; add sufficient bread crumbs
to make into a loaf; bake about 45 minutes; serve with tomato sauce.
Mrs. LeRoy Campbell.
TIMBALS
34 cup flour, 1/2 cup milk, 1/2 tsp salt, 1 egg, 1 tsp sugar, 1 tsp
olive oil; mix dry ingredients; add milk gradually and beaten egg;
then add olive oil; dip a hot timbale iron into batter; then in deep
fat; fry until crisp and brown; take from iron and invert on brown
paper to drain.
Mrs. L. G. Noyes.
WELSH RAREBIT
1/2 pound cheese, 1 tbsp butter, 1 egg, 1/2 cup cream, 1/2 tsp salt,
1 dash cayenne pepper, 34 tsp dry mustard; mince the cheese and put


100
THE WARREN COOK BOOK
sufficient for three bakings of 2 loaves each, and should be kept in a
cool place until used. If directions are followed, this bread may be
out of the oven before 11 o'clock a. m. Mrs. F. M. Knapp.
BREAD
Take 1 pt milk; scald, and add a piece of lard or butter the size
of a butternut, 1 tbsp sugar and a pt of water; when lukewarm add a
small cup of potato yeast and flour enough to make a moderately stiff
batter; beat thoroughly; when light, add flour enough to stiffen and
knead on the board for 20 minutes or 1/2 hour; cover closely, and
set to rise. If the sponge is made about 7 o'clock p. m., it will be
ready to knead before going to bed. In the morning put into pans
the first thing and it will be ready for the oven by 8:30, or sooner.
Mrs. W. J. Alexander.
BREAD
Soak 1 compressed yeast cake in a little cold water for one hour;
then take 1 pt new milk, 1 pt warm water, 1 tsp salt, 2 tsp brown
sugar, 2 tsp lard or butter; add the yeast cake; mix stiff in a bread
bowl;
then mould well on the board; return it to bowl and set to rise;
next morning mould into loaves without any more flour and set to
rise before baking.
Mrs. Fred Darling.
BREAD
Mash 2 small potatoes into 1 qt water, 1 pt milk (scalded);
when luke warm stir in flour enough to make a stiff batter; then add
1 compressed yeast cake previously soaked in water and beat all
thoroughly; set in warm place all night; in the morning add 2 tbsp
sugar, 2 tbsp lard (not melted); stir in enough flour to make it the
right consistency to mould on board; mould 20 minutes; place back
in mixing bowl to rise; when very light shape into loaves; place in
tins and let rise; when light enough, put in hot oven; bake from 34
to 1 hour. This quantity will make 4 small loaves.
(This bread may be moulded stiff at night, if preferred, and
made into loaves in the morning.)
Mrs. Dwight Cowan.
BROWN BREAD (WITH YEAST)
Stir into 1 qt boiling water, 174 cups corn meal to make a mush;
let it cook a few minutes, stirring all the time to prevent burning;
remove from the stove and add 1 cup Porto Rico molasses, 2 tbsp
sugar, 1 tbsp lard, 1 tsp salt; let cool and add 1 cake Yeast Foam,
which should be soaked at least 2 hours, or, if preferred, 1 compressed
yeast cake, previously soaked in 14 cup tepid water; add sufficient
sifted flour to form a dough that will not stick to the board; test the
dough by rolling a small piece in the hands; if soft and sticky, add
more flour; knead 20 minutes; place in bread bowl 10 rise until
morning in a warm place; in the morning mould only long enough
to shape into 2 loaves; put into greased tins; let rise until doubled in
size; bake in a moderate oven.
Mrs. Dwight Cowan.
BROWN BREAD (WITH SPONGE)
1 qt boiling water; thicken with corn meal like mush; put into
mixing bowl and add 1 large cup New Orleans molasses; when cool,


BREAD
103
oven.
stiff loaf; in morning, knead into 2 loaves; let rise in tins until
doubled in size; bake 1 hour in slow oven.
Mrs. C. H. Meacham.
GRAHAM BREAD (SPONGE)
To 3 large cups sponge, add 1 large cup New Orleans molasses, 1
large cup warm water, butter or lard size of small egg, and stir
thoroughly with spoon; then add 1 pt graham flour and wheat flour
enough to make a very stiff batter; put in 2 tins ; let rise slowly until
very light; bake slowly about 1 hour. Mrs. M. J. Danforth.
GRAHAM BREAD (SWEET MILK)
1 cup molasses, 1 tsp soda; put in a pan and warm until it
foams; add 1 pt sweet milk; stir in 3 cups of graham flour and 1
small tsp salt; take another cup of graham flour and stir in 2 tsp
baking powder; stir all together and bake 1/2 hours in a moderate
Mrs. W. D. McLaren.
GRAHAM BREAD (SOUR MILK)
1/2 cup sugar, 1/2 cup molasses, 1 tbsp butter, 2 cups sour milk, 2
tsp soda (scant), 1 cup wheat flour, 2 cups graham flour, 1/2 tsp salt;
bake slowly 34 of an hour or more.
Aresta Beaty.
GRAHAM BREAD (SOUR MILK)
34 cup brown sugar, 34 cup molasses, 3 cups sour milk, 1 tsp soda
dissolved in sour milk, pinch of salt, 3 cups graham flour, 1 cup white
flour, 1 cup raisins; bake in 3 one-pound coffee cans; let stand 1/2 hour
to rise; bake in slow oven 1 hour.
Mrs. A. T. Marrer.
GRAHAM BREAD (SOUR MILK)
27/2 cups sour milk, 21/2 tsp soda; dissolve soda in a little water;
then add to milk 1/2 cup brown sugar, 2/3 cup molasses, pinch of salt,
4 cups graham flour; add 1/2 cup seeded raisins; put in tins; raise one
hour and bake one hour.
Mrs. W. M. Robertson.
GRAHAM BREAD (STEAMED)
1 cup sour milk, 1 cup sweet milk, 1 cup molasses, 3 cups graham
flour, 1 tsp soda (half of soda in milk and half in molasses), 1 tsp salt;
steam 3 hours.
Mry. Keefer.
HEALTH BREAD (WITH BRAN)
2 cups bran, 2 cups wheat flour, 3 tsp baking powder, 4 cup
sugar, 1 tsp salt; add sweet milk (or milk and water) to mix stiff
enough to drop from a spoon; place in greased pan and bake in a
moderate oven.
Mrs. W. M. Lindsey.
NUT BROWN BREAD
Follow recipe for my Brown Bread No. 1, using New Orleans
instead of Porto Rico molasses, adding 1 cup chopped walnuts (mixed
with flour) to each loaf, before adding flour to knead.
Mrs. Dwight Cowan.
NUT BROWN BREAD (SOUR MILK)
2 cups whole wheat or graham flour, 1 cup wheat flour, 1 cup
nuts, 1/2 cups sour milk, 7/2 cup molasses, 1/2 tsp salt, 1 level tsp soda
in molasses; bake 1 hour in slow oven.
L. E. Alden.


BREAD
105
butter, 34 cup raisins, 1 tsp salt; dissolve yeast and 1 tsp sugar in
luke warm liquid; add two cups of flour, the lard or butter and sugar,
well creamed, and beat until smooth; cover and set aside to rise in a
warm place, free from draft, until light (about 11/2 hours) ; when well
risen, add raisins, well floured, the rest of the flour to make a soft
dough, and lastly the salt; knead lightly; place in well-greased bowl;
cover and let rise until double in bulk (about 1/2 hours); mould into
loaves; fill well-greased pans half full; cover and let rise until light
(about 1 hour).
Harriette S. Rogers.
ROLLS (EGGLESS)
To 1 pt scalding hot milk, add 2 tbsp each of sugar, melted butter
and melted lard; add 1 tsp salt; when luke warm add compressed
yeast cake, previously soaked in 74 cup warm water; measure out 7
cups sifted flour; stir in from this enough to make a soft sponge; set
in warm place until very light; then add remainder of flour and
knead 20 minutes (10 minutes in bread mixer); let rise; when very
light, roll out; cut with biscuit cutter; dip finger in melted butter
and touch centers; fold over, bringing edges even, pressing slightly
place in tins not too close together; brush with butter and let rise;
bake in quick oven from 5 to 10 minutes; brush again with butter and
serve. If dough gets light sooner than desired, hold back by knead-
ing down several times if necessary. Allow about 2 hours in winter
for rising in the tins, unless more yeast has been added to hurry the
process.
Mrs. C. H. Meacham, Mrs. Dwight Cowan.
ROLLS (SHORT PROCESS)
1 cake compressed yeast dissolved in 74 cup luke warm water, a
good pt new milk, warm; add flour to make sponge stiff as pancake
batter; when light, add 1 tbsp butter, 1 tbsp sugar, 1 tsp salt, white
of 1 egg not beaten and sufficient flour to mix into hard loaf; form at
once into rolls and let rise until very light-about 4 hours; bake in
quick oven, 15 or 20 minutes.
Mrs. W. M. Lott, Mrs. H. D. Wade.
POTATO ROLLS
1 cup mashed potato, 1/2 cup lard, 2 eggs well beaten, 3 tbsp
sugar, 1tsp salt, 1 cake compressed yeast, dissolved in 1 cup water;
mix all together and mould, all the flour the loaf will take up;
when very light, make into small rolls; let rise again until light, and
bake. Set in the morning for dinner at night. Try using a tray for
a moulding board.
Kate Waters Wilkins.
RUSKS
Dissolve 1 cake compressed yeast, 1 tbsp sugar in 1 pt luke warm
milk, scalded and cooled; add 3 cups flour to make a sponge; beat
well; cover and set in warm place to rise, about an hour; when
light, add 1/2 cup butter and 1 cup sugar, creamed, 1 egg well beaten,
1 cup currants, floured, and 3 cups, or sufficient flour to make a soft
dough; lastly add 1/2 tsp salt; knead lightly; place in greased bowl,
cover and set aside in a warm place, free from draft, to rise from two
to two and one-half hours; when well risen, turn out on board and


106
THE WARREN COOK BOOK
mould into biscuit or rolls; place in well-greased pans; cover and let
rise again for about one hour, or until double in bulk; bake in hot
oven for about 15 or 20 minutes; upon removing from oven, sprinkle
on powdered sugar if desired.
Harriette S. Rogers.
RYE BREAD (ONE LOAF)
Scald 1 cup milk and pour over 1 tbsp sugar, 1 level tbsp lard,
1/2 tsp salt; when luke warm, add 1 compressed yeast cake dissolved
in 74 cup warm water, 134 cups rye flour, 2 cups wheat flour; knead
at once into a loaf and let rise until doubled in size; knead down and
place in tin; let rise to double, and bake. (Make two loaves with 1
yeast cake, if desired.)
Mrs. R. H. Smith.
RYE BREAD (WITH SPONGE
Make the same as my graham bread, using rye flour instead of
graham.
Mrs. M. J. Danforth.


BISCUIT, MUFFINS, WAFFLES, ETC.
107
Biscuit, Muffins, Waffles, Etc.
Mrs. S. E. Walker
BAKING POWDER BISCUIT 1
2 cups flour, 2 tsp baking powder, 1 tsp salt, 1 tbsp butter, 1
tbsp lard, 3/4 cup milk and water, in equal parts; mix the flour, baking
powder and salt and sift twice; work in the butter and lard with the
tips of the fingers; add gradually the liquid (more or less as required
according to quality of the flour), mixing with a knife until of the
consistency of a soft dough; toss on a floured board; pat and roll
lightly until 12 inch in thickness; cut into shape and bake in a hot
oven 15 minutes.
Mrs. S. J.D.
TWIN BISCUIT
Use recipe for Baking Powder Biscuit No. 1; roll a little less
than 1/2 inch in thickness; brush over with melted butter and put
together in pairs; bake in a quick oven from 12 to 15 minutes.
BAKING POWDER BISCUIT 2
1 qt sifted flour, 2 tbsp lard or butter, 1/2 tsp salt, 3 tsp baking
powder; mix together; add sufficient milk to form a very soft dough;
knead little as possible; roll out quickly and bake in hot oven.
Mrs. Walker.
MAPLE SUGAR BISCUIT
Same as above; when rolled out, sprinkle with mapie sugar; roll
up in small rolls and cut slices from the ends and bake on buttered
tins.
SOUTHERN BEATEN BISCUIT
One qt flour, lard size of an egg, 1 tsp salt, equal parts of milk
and water, ice cold; add to other ingredients; batter should be very
stiff; knead until it blisters; beat and knead again; roll to 1/2 inch
thick; cut with biscuit cutter and prick with a fork 3 times; bake 2
hour, slow heat, until brown. They do not rise at all.
Mrs. C. H. Noyes.
GRAHAM BISCUIT
11/3 cups flour, 2/3 cup graham flour, 2 tsp baking powder, 1/2
tsp salt, 2 tbsp butter, 34 cup milk; mix the flour, baking powder
and salt and sift twice; work in the butter with the tips of the
fingers; add the milk gradually; toss on a floured board; pat and roll
to 1/2 inch in thickness; cut into shape and bake in hot oven 12 to 15
minutes
SOUR CREAM BISCUIT
1 qt flour, 3 tsp baking powder, 2 tbsp butter (work into dry
flour), 1/2 tsp soda added to 1 cup sour cream, salt, and sufficient
sweet milk to make right to roll.
Mrs. S. E. Walker.


108
THE WARREN COOK BOOK
BLUEBERRY CAKE
34 cup butter, 2 cups sugar, 3 eggs, 1 cup sweet milk, 2
cups
blueberries, 3/2 cups flour, 2 tsp baking powder; bake in a shallow
pan; cut in squares and serve hot.
Honor S. Parmlee.
COFFEE CAKE
1/2 cup sugar, 1 tbsp Crisco, 1 egg, 1/2 tsp salt, /2 cup milk, 142
cups flour, 2 tsp baking powder; mix and bake in shallow pan;
cover with mixture (6 to 1) of brown sugar and cinnamon; bake and
cut in squares.
Mrs. W. M. Lott, Mrs. George Todd.
CORN RICE BREAD
3 eggs beaten together until very light; add 1/2 cup white corn
meal, 12 cup cold boiled rice, 1 tsp baking powder, milk to make a
very thin batter and lastly 1 tbsp melted butter poured in; bake
until firm in a moderate oven and serve with spoon as soon as done.
White corn meal is necessary to make this a success. Nice with
chicken or fish. Mrs. Noyes.
Mrs. G. M. Tybout.
JOHNNY CAKE
2 eggs, pinch salt, 2 tbsp sugar, 2 tbsp melted butter, 1 cup milk,
1 cup corn meal, 1 cup flour, 2 tsp baking powder; bake 20 minutes
in a quick oven.
Mrs. J. M. Siegfried.
JOHNNY CAKE II
1 egg, 1/2 cup sugar, 1 tbsp inelted butter, 1tbsp molasses, 2 cups
sour milk, 1 tsp soda, 1 cup corn meal, 2 cups flour; add 14 tsp salt
and 1/2 tsp baking powder to the flour. Mrs. Dwight Cowan.
JOHNNY CAKE III
3 eggs, 6 small tbsp sugar, 6 tbsp melted butter, 1 cup sweet
milk, 1 cup corn meal, 2 cups wheat four, 3 tsp baking powder, a
little salt.
C. J. Walker.
JOHNNY CAKE IV
2 eggs, 1 cup sugar, 11/2 cups corn meal, 23 cup melted lard,
2 cups each sour milk and four, 2 tsp each soda and salt. This
makes 2 cakes.
Mrs. Ed. R. Allen.
GINGER BREAD
Melt 6 tbsp crisco in 1 cup boiling water; add 1 cup molasses, 1
well beaten egg, 2 cups flour (1/2 rye) in which mix 1 tsp each of
soda, cinnamon and ginger, 1/2 tsp salt and 74 tsp cloves; bake slowly
in moderate oven.
Mrs. E. S. Africa.
GEMS
In baking gems, remember to have a hot oven, and heated, well
greased pans.
CORN MEAL GEMS
Follow recipe for Johnny Cake or Corn Muffins and bake in hot
gem pans.


110
THE WARREN COOK BOOK
BLUEBERRY MUFFINS
1 tbsp butter, 12 cup sugar, 1 egg, 1 cup milk, 21/2 cups flour,
sifted with 3 tsp baking powder and 1/2 tsp salt; beat well; sprinkle
1 tsp flour over 1 pt berries, mix and bake in hot gem_pans.
Mrs. George Todd, Mrs. S. F. Marks.
DATE MUFFINS
Cream 2 tbsp butter with 1/4 cup sugar; add 2 well beaten eggs,
1 cup milk, 2 cups flour, 2 tsp baking powder, pinch salt; beat well,
add 1 cup dates cut fine; bake in quick oven. Mrs. Geo. Todd.
MUFFINS
Beat 1/2 cup sugar, 1 tbsp melted butter and 1 egg thoroughly;
add 1 cup sweet milk, 134 cups flour and 3 tsp baking powder. Makes
8 or 9 muffins.
Mrs. D. D. Reed.
MUFFINS
2 cups flour, 2 tbsp sugar, 1 tbsp melted butter, 1 cup sweet milk,
3 tsp baking powder, 1 egg and a little salt.
Mrs. Hasiet, Franklin.
MUFFINS (SALLY LUNN)
3 tbsp melted butter, /2 cup sugar, 1 cup sweet milk, 2 cups
flour, 1 egg, 3 tsp baking powder; bake in muffin rings or small patty
pans.
Nice for tea, warm.
Mrs. C. D. Crandall.
MUFFINS WITHOUT EGGS
1 qt buttermilk, 1 tsp soda dissolved in the milk, a little salt, and
flour enough to make a stiff batter; drop into gem tins and bake 15
or 20 minutes; 2 or 3 tbsp sour cream will make them a little richer.
Mrs. C. A. Bettes.
MUFFINS WITH COCOA
14 cup butter, 14 cup sugar, 1 egg, 74 cup milk, 1/2 cups flour,
1/2 cup cocoa, 2 rounded tsp baking powder; cream the butter and
sugar; add the yolk of the egg; sift the flour and baking powder
together 3 times; add this mixture alternately with the milk; beat
the white of an egg to a stiff froth and fold in carefully; fill hot gem
pans half full; bake in a quick oven 15 or 20 minutes.
Clare B. Scofield.
MUFFINS
1 pt flour, 1 cup milk, 2 eggs, 2 tsp baking powder, butter the
size of an egg; beat the yolks of the eggs with the butter; then add
the whites well beaten; sift baking powder with the flour and mix
all together; bake in muffin rings.
Mrs. L. B. Hoffman.
MUFFINS
Take 1 qt flour and stir in 3 tsp baking powder, 1 pt of milk, 3
eggs, 3 tbsp sugar, butter size of an egg: bake in gem tins or muffin
rings.
Mrs. David H. Siggins.


114
THE WARREN COOK BOOK


BREAKFAST DISHES
115
BREAKFAST DISHES
CORN MEAL MUSH (QUICK PROCESS)
Into 3 cups boiling water stir 1/2 cup granulated corn meal and
72 tsp salt; boil rapidly over direct flame, stirring frequently for 30
minutes, adding water if it thickens too quickly. Serve with thin
cream. (Bulk corn meal should be wet with cold water before
adding to boiling water to prevent lumping.)
FRIED CORN MEAL MUSH
Pack mush left over from breakfast in baking powder or cocoa
cans, previously wet, and let stand to mold; cut in %8 inch slices, dip
in flour and fry in hot lard or drippings until nicely browned. Serve
with maple syrup.
OAT FLAKE
1 qt boiling water, add 2 cups oat flake and a tsp salt; let boil in
upper kettle of double boiler over the fire until thickened, then cook
over steam from 40 minutes to an hour or until ready to serve.
OAT FLAKE
Same as above except cook at night and continue cooking at
boiling point all night or put in fireless cooker and reheat in the
morning.
FRENCH TOAST
Put 6 slices of bread in a dish; beat 2 eggs well, and put in 1
pt sweet milk; stir well; pour over the bread and let stand 10 min-
utes; bake on a hot buttered griddle, same as pancakes, and eat with
hutter and sugar or syrup.
FRIED BREAD
Dip slices of stale bread in milk or water quickly; place in hot
skillet containing melted butter and cover; let fry until browned on
both sides and steamed through.
Mrs. M. J. Danforth.


118
THE WARREN COOK BOOK
LETTUCE SANDWICHES
Lay lettuce leaf on buttered bread; cover with mayonnaise
which has been mixed with a little finely chopped onion.
LUNCHEON SANDWICHES, NO. 1
Mix equal parts of chopped cooked ham and veal with a well
seasoned brown sauce and spread between slices of bread that have
been fried in butter; serve at once.
LUNCHEON SANDWICHES, NO. 2
Cut very thin slices from round loaf of brown bread, spreading
them with a generous quantity of cottage cheese which has been
well seasoned with salt and pepper and made pink by mixing with the
juice of preserved currants; scatter over each sandwich a small
amount of finely cut chives before pressing 2 slices together.
MARSHMALLOW SANDWICHES
Take thin round crackers and spread with cream cheese; place a
marshmallow on top and dot with a bit of butter; place in hot oven
just long enough for the marshmallow to puff up, then serve at once.
The oven must be piping hot, or the marshmallow will flatten and
be tough.
MINT SANDWICHES
Spread thinly cut bread with creamed butter and mayonnaise
and fresh mint leaves. Serve with afternoon tea.
Mrs. Donnell C. Russell.
MONTAUK
Cream 1 package of snappy cheese, beat into this 1 egg; add 1
tsp of Worcestershire sauce; spread this between slices of bread;
place slices of bacon on top of sandwich and put in moderate oven
for 15 minutes.
Mrs. R. S. Hall.
MOSAIC SANDWICHES
Cut slices of brown and white bread 12 inch thick; spread with
butter and either a sweet or savory mixture; put 4 or 5 together and
leave under a weight until well pressed; slice from the end when
ready to serve.
MUSHROOM SANDWICHES
Peel fresh mushrooms and wash; add 1 tbsp of butter; cover
and let cook 15 minutes, stirring occasionally; when cold mix with
mayonnaise dressing and spread between thin slices of buttered
bread.
Mrs. W. W. Rankin.
NEUFCHATEL CHEESE AND NUTS
Neufchatel cheese is excellent in sandwiches mixed with an equal
quantity of chopped nuts and seasoned with paprika; better if made
of rye or brown bread.
Mrs. Paul B. Stewart.
NUT AND EGG
Mix 1/2 cups of pecan and walnut meats (equal parts) grind
fine with 2 hardboiled eggs and 8 medium sized olives chopped fine.
Moisten with dressing made as for my salmon salad.
Mrs. Edward Lindsay.


PUDDINGS AND SAUCES
123
nut, raisins, nutmeg or flavoring extract and bake 30 minutes or un-
til brown on top; spread with a fruit jelly or conserve and cover with
the whites of 2 eggs beaten stiff and slightly sweetened and flavored;
place in a slow oven until brown. The jelly may be omitted. Serve
with cream.
Mrs. Kitchen.
FRUIT BREAD PUDDING (STEAMED)
3 cups bread crumbs soaked in 1 cup hot milk, 1 cup molasses,
1 cup fruit (currants, raisins, citron and nuts), 1 tsp soda, 1 egg, 1
large cup flour, 1 tbsp butter, salt and spice to taste; omit butter if
you use nuts; steam 3 hours and serve with any good sauce.
Mrs. E. R. Allen.
BLUEBERRY PUDDING
Follow recipe for Blueberry Cake; (Biscuit department) and
serve with a pudding sauce.
BROWN BETTY
Butter a pudding dish; put in a layer of bread crumbs; next a
layer of apples, pared and sliced thin, a little sugar, butter and nut-
meg to taste; next a layer of bread crumbs, and so on until the dish
is filled, having a layer of bread crumbs at top; pour in a little water
and cover dish; set in oven; when nearly done remove the cover
and brown on top; eat with cream or sauce of any
kind.
Mrs. C. D. Crandall.
BROWN PUDDING
of brown sugar put in a moderate oven and browned, but
not melted or burned; it will melt slightly around edges of pan;
add the browned sugar to 4 cups of sweet milk when warm and let
come to a boil; add to this the yolks of 4 eggs, 4 level. tbsp sifted
flour mixed in 4 tbsp of milk and cook until thick as cream; spread
with meringue made of whites of 4 eggs and 34 cup of white sugar
and brown.
Mrs. J. W. Smith.
BUCKEYE PUDDING
1 egg, 23 cup P. R. molasses, 1/2 cup cold water, 1 cup flour, 1
cup seeded raisins mixed with the flour, 1 scant tsp soda, little cin-
namon and salt; steam 1/2 hours. No shortening, but good.
COLD SAUCE
Cream butter, size of egg, and 3/3 cup sugar; add beaten yolk
1 egg, vanilla, and last, the beaten white; serve at once.
Mrs. Gokey, Jamestown, N. Y.
CARAMEL PUDDING
2 cups brown sugar, 4 eggs, 1 qt milk, vanilla to taste, melt
sugar in spider; when thoroughly melted add milk and stir until
sugar is all dissolved; cool and add to the well beaten eggs; flavor
and bake in oven in pan of water; add a pinch of salt to eggs when
beating.
Mrs. Daniel A. Sullivan, Jamestown.
CARROT PUDDING
1 cup grated carrot, 1 cup grated potato, 1 cup sugar, 1 cup flour,
cup seeded raisins, /2 cup chopped nuts, butter size of egg, 1 tsp
1 cup
1


124
THE WARREN COOK BOOK
each of cloves, cinnamon, nutmeg, soda and a pinch of salt; steam 3
hours; serve with hot sauce. Will serve 10 to 12 persons.
Sauce:
Mix 1 tsp flour with 1 cup sugar, juice and grated rind of 1/2 lemon,
1 tsp molasses, small piece butter, 1 cup water poured over all; boil
until smooth and creamy.
Mrs. S. E. Walker, Mrs. Eunice McNett.
CREAM SPONGE ROLL WITH CHOCOLATE SAUCE
Follow recipe for Rolled Jelly Cake, spread rapidly with marsh-
mallow or cream filling and roll quickly; slice and serve at once with
hot chocolate sauce.
Mrs. Kitchen.
CREAM CAKE PUDDING
Same as Washington Pie; (See Pies) or Cream Cake; (Layer
Cakes). Serve with hot chocolate sauce or whipped cream.
CHOCOLATE CAKE PUDDING
Cream 72 cup butter, 192 cups sugar; add 3 beaten yolks of eggs,
1/2 cup milk and 2 squares Baker's chocolate, melted; stir well and
add 2 scant cups flour, sifted with 1 tsp baking powder; add last,
beaten whites 3 eggs; bake in cake tin; serve hot, with sauce.
Chocolate Sauce: Boil 1/2 cup sugar, 1/2 cup water, for 5 minutes;
stir in slowly 1 square Baker's chocolate, melted, add 1/2 cup cream
or milk, '1/2 tsp vanilla ; cook a minute or two; serve with spoonful
whipped cream on top.
Mrs. A. G. Eldred.
CHOCOLATE PUDDING (STEAMED)
Cream together 1 tbsp butter, 1 cup sugar; add 1 beaten egg,
1/2 cup milk, in which 12 tsp soda is dissolved, 1 cup flour sifted with 1
tsp cream tartar, and last, 1 square chocolate, melted; steam in shal-
low pan for 1 hour; serve with sauce for Chocolate Cake Pudding.
Serves 9 or 10 persons.
Mrs. A. G. Eldred.
CHOCOLATE PUDDING
Melt 1/4 oz chocolate over water; beat 4 eggs with 1 cup sugar
until light; add to chocolate, stirring constantly; flavor with 72 tsp
vanilla and 1/2 tsp cinnamon; fold into the mixture the well beaten
whites of the 4 eggs, and beat all together very lightly; turn into a
greased pudding mold and bake in a pan of hot water 1/2 hour; serve
at once in individual glasses with whipped cream over the top.
Mrs. O. F. Hoffman.
CHOCOLATE PUDDING (STEAMED)
34 cup sugar, 1 tbsp melted butter, 1 egg, 1 cup sweet milk, 172
cups flour, 17/2 tsp baking powder, 2 squares melted chocolate; put
chocolate in last and beat thoroughly; steam in small basin 34 of an
hour.
Mrs. Conarro.
CHOCOLATE PUDDING (WITH CRUMBS)
1 qt milk, 1 pt bread crumbs, yolks of 3 eggs, 5 tbsp grated
cholocate; scald the milk; add bread crumbs and chocolate; take
from fire and add 1/2 cup sugar and beaten yolks; bake 15 minutes;
beat whites to a stiff froth; add 3 tbsp sugar; spread over top and
brown; serve with cream.
Mrs. Salyer.


PUDDINGS AND SAUCES
125
CHOCOLATE PUDDING (WITH COCOA)
Make “Devils Food (With Cocoa)” under Loaf Cakes. Serve
with sauce.
MRS. LEE'S CHOCOLATE ROLL
To whites of 5 eggs, beaten stiff, add /2 cup granulated sugar,
2 tsbp cocoa, and last the beaten yolks; bake in long flat tin 10 or 15
minutes, turn out on damp cloth; spread with whipped cream and
roll like jelly cake; serve with chocolate sauce. (There is no flour in
this roll; the cocoa takes the place of four.
Mrs. Lees, Titusville, Pa.
COTTAGE PUDDING
1 cup sugar, 1 egg, 3 tsp baking powder, 3 cups flour, 1 tsp
vanilla, 12 cup butter, 1 cup sweet milk or water; sprinkle a little
sugar over top before putting in oven; bake in a square tin; when
done, cut in squares; serve with sour sauce. Mrs. J. G. Smith.
DATE PUDDING (STEAMED)
1 cup suet, 1 cup flour, 34 cup milk, 1/2 cup sugar, 1 bowl
chopped dates, 1 tsp soda, 1/2 tsp baking powder. Steam 3 hours.
Mrs. Romaine Todd.
FIG PUDDING (SOUR MILK)
1 cup molasses, 1 cup chopped suet, 1 cup buttermilk or sour
milk, 2 eggs, 1 tsp soda, 3 cups flour, 1 tsp cinnamon, a little nutmeg,
1 pound figs, cut fine and foured; mix together molasses, suet and
spices; dissolve soda in tsp of hot water and mix with other
ingredients; beat eggs light and stir into mixture; add figs and flour
and beat thoroughly; it should be the consistency of cake; steam 212
hours. This pudding will keep several weeks. When ready to use,
steam 1/2 hour; serve with a sauce.
Mrs. C. H. Smith.
FIG PUDDING (SWEET MILK)
1 cup suet, chopped fine, 1 cup molasses, 1 tsp cloves, 1 tsp
cinnamon, 1 tsp salt, 1 cup milk, 4 scant cups flour, 1 tsp soda dis-
solved in boiling water, 1 cup raisins, 1/2 cup figs chopped fine; steam
3 hours. This will make 3 small puddings. Serve with hard sauce.
Lora E. Alden.
FIG PUDDING WITH CRUMBS
1 qt bread crumbs, 1 pound brown sugar, 1 pound figs, 34 pound
suet, nutmeg to taste, 1 tbsp baking powder, 4 eggs; steam 41/2
hours; serve with sauce.
Mrs. F. P. Hue.
FIG PUDDING (SMALL SIZE)
1/2cup molasses (N. 0.), 1/2 cup chopped suet, 1/2 cup sweet milk,
1 cup chopped figs, 1/2 cups flour, 1/2 tsp cinnamon, a little grated
nutmeg, a pinch of salt, 72 tsp soda dissolved in a little hot water;
mix all together and steam 3 hours.
Louise Stuart.
FRUIT PUDDING (BAKED)
Eggless, Butterless, Milkless Cake (under Loaf Cakes) makes a
nice pudding if served with a hot sauce.


128
THE WARREN COOK BOOK
RICE AND PEACH PUDDING
Cook 1/2 cup rice in 1 qt boiling water and 1 tsp salt; when
barely tender, drain; put in double boiler; add milk enough to cover,
and cook slowly until the milk is absorbed; take from fire; add 1
cup sugar, 1 tablespoon butter, 2 well beaten eggs; put a layer of
this in a buttered dish, and then a layer of halved peaches; continue
until the dish is full; bake 20 minutes in hot oven if the peaches are
canned, 40 minutes if they are fresh; serve with “Maryland Sauce.”
Mrs. Dwight Cowan.
RICE MERINGUE (WITH LEMON)
1 cup boiled rice, 1 large pt new milk, 3 eggs, 1 large cup sugar,
1 lemon; beat yolks with 1/3 sugar; add to milk and rice; cook until
thick as soft custard; remove from fire and add grated lemon rind;
pour into buttered pudding dish; spread on top the well beaten
whites mixed with balance of sugar and the lemon juice and brown.
Mrs. Copeland.
RICE PUDDING (OLD FASHIONED)
1 small 1/2 cup rice washed in several waters; put rice when
thoroughly washed in a baking dish and cover with 2 qts milk;
sweeten and flavor with nutmeg to taste; put in slow oven and turn
down when brown on top, every 15 minutes for 2 hours.
Mrs. Siegfried.
RICE PUDDING WITHOUT EGGS
1 qt milk, 4 tbsp rice, 1/2 cup sugar, butter the size of a large
walnut, 1/2 tsp lemon or almond extract, pinch of salt; wash rice
carefully; then add other ingredients; place in baking dish and bake
in a very slow oven 27/2 hours, just allowing it to simmer; do not
stir it.
Mrs. F. P. Hue.
RICE PUDDING
1/2 cup sugar, 1 cup cold boiled rice, 1 tsp butter, 1 pt milk, 14
cup raisins; bake 30 minutes. (An egg may be beaten with sugar,
if desired).
STRAWBERRY SHORTCAKE (2 LAYER CAKE)
1 cup sugar, 1 egg, 4 tbsp melted butter, rubbed together until
light; add 1 cup sweet milk, with level tsp soda in it, lastly add 233
cups flour with 2 tsp cream tartar; bake in 2 layers in a quick oven;
crush 1 qt of strawberries or red raspberries and sweeten to taste
with powdered sugar; put between layers of cake; put another qt
of berries on top; sprinkle with powdered sugar. Do not put
together until serving time.
Clara C. Orr.
STRAWBERRY SHORTCAKE (BATTER)
1 egg beaten and put in cup; fill cup with milk; work butter
size of walnut into 11/2 cups Aour; add 1 tsp sugar, 2 tsp baking
powder and a pinch of salt; add the milk and egg; bake in one cake;
split and fill with the berries and cover top with same; serves 6
people.
Mrs. Charles Conarro.


132
THE WARREN COOK BOOK
VANILLA SAUCE
Cream 2 tbsp butter, 2 cups powdered sugar; add beaten yolks
2 eggs beat well, add 2 cups boiling water and cook a few minutes;
remove and add whites 2 eggs, beaten stiff and 1 tsp vanilla.
Mrs. Mary Strong.
VANILLA SAUCE (WITHOUT EGGS)
Mix 1/2cup sugar with 1/2 tsp flour, 1 large tbsp butter and blend
over the fire; add gradually 1 cup boiling water, stirring constantly;
boil 5 minutes; remove from fire and add 14 tsp vanilla.
YELLOW SAUCE
Beat 2 eggs until light; add gradually 1 cup powdered sugar;
beat thoroughly; flavor to taste.
SUBSTITUTE FOR WHIPPED CREAM
Beat 2 whites of eggs stiff, add 1/2 cup sugar and lastly 1 cup
apple sauce made smooth.
Mrs. R. C. Thompson
LIGHT FLUFFY MERINGUE
To increase quantity, add 1tbsp very cold water to each cold
white of egg before beating, add pinch of baking powder just before
spreading and put in oven.
Mrs. R. C. Thompson.


COLD DESSERTS
137
very cold.
cream; beat whites 3 eggs very stiff; stir in lightly 1/2 cup powdered
sugar; then the gelatine mixture which should be lukewarm; put in
a little at a time and beat rapidly so it will not lump; add flavoring
and add all to cream gradually; line a mold with lady fingers or
sponge cake; pour in the cream and let stand at least 1 hour and keep
Clara C.Orr.
CHARLOTTE RUSSE (NEAPOLITAN)
Make 23 recipe of above cream; line a square cake tin with
lady fingers; form a layer of 12 the gelatine cream; add a layer of
Strawberry Jello to which has been added 1 tbsp lemon juice and 1
tbsp sugar, allowed to thicken but not become firm; add a layer of
the cream and another layer of ladyfingers, pressing them slightly
into the cream; let stand in cold place; before serving, invert mold,
cover with whipped cream, garnish with nuts or candied cherries and
serve in square portions; will serve 8 to 10 persons.
Mrs. Frieda Anderson.
CHOCOLATE PUDDING
1/2 qts milk, 14tsp salt, 34 cup sugar, 2 oz Baker's chocolate, 1/2
cup corn starch, whites 4 eggs, 1 tsp vanilla; scald milk; melt cho-
colate and thin with heated milk; mix corn starch, sugar and salt,
and add scalded milk slowly; cook in double boiler, stirring con-
stantly till thick; remove from fire and when slightly cool add beaten
whites of eggs and vanilla ; pour into molds; chill and serve plain or
with whipped cream.
Mrs. Evelyn Gadsby.
CHOCOLATE CUSTARD
1 generous pt milk, 3 eggs, beaten light, 5 tbsp sugar, 1 large
tbsp corn starch, 2 squares chocolate, a few drops vanilla; cook in
double boiler; when cold serve with whipped cream.
Elta R. Matthews.
CHOCOLATE BAVARIAN CREAM
72box gelatine, 1/2 cup cold water, 1 pt milk, 1 pt cream, 2 ounces
chocolate, 1/2 cup powdered sugar, 1 tsp vanilla; soak gelatine in 72
cup cold water until soft; whip the cream; grate the chocolate; put
milk on to boil; when boiling add the chocolate and gelatine; stir
until dissolved; take from the fire add the sugar and vanilla; then
turn into a basin to cool; stir until it begins to thicken; then add
the whipped cream; stir carefully until thoroughly mixed; turn into
molds and set away to harden; serve with whipped cream placed
around the base.
COFFEE JELLY
3 tbsp gelatine soaked 12 hour in 1/2 cup cold water; 1 qt strong
coffee made as for table use, sweetened to taste; add the dissolved
gelatine to the hot coffee; pour into wet cups and set in cool place for
few hours; serve with whipped cream.
COFFEE PUFF
Mix 1 cup sugar and 1 tbsp corn starch, add a pinch of salt, 1
beaten egg and stir into 1 cup coffee; cook in double boiler, stirring


142
THE WARREN COOK BOOK


148
THE WARREN COOK BOOK
LEMON PIE (CRUST PREVIOUSLY BAKED)
Beat together, yolks 2 eggs, 1 cup sugar, 2 tbsp four; add juice
and grated rind 1 lemon, 1/4 cups water; cook in double boiler until
well thickened; add 1 tbsp butter while cooking; pour into crust
previously baked; beat whites 2 eggs stiff, add 2 tbsp sugar, spread
over pie and brown slightly in oven. Mrs. C. A. Bettes.
LEMON PIE (WITH MILK AND CRUMBS)
Cream together butter size of egg, 1 cup sugar; add juice and
grated rind 1 lemon and beaten yolks 2 eggs; next add alternately
9 level tbsp cracker meal or dried bread crumbs rolled fine, and 11/2
cups milk, then the beaten whites 2 eggs and lastly 1 level tsp baking
powder; bake in one crust until firm and brown. Makes 2 small
pies.
Mrs. R. H. Smith.
LEMON PIE
Put 1 coffee cup boiling water on the stove in a pan, add grated
rind 1 lemon and 1'1/2 tbsp cornstarch, dissolved in a little water;
cook until thickened, then remove from stove; cream together 1
coffee cup sugar, 1 tbsp butter, yolks 2 eggs, juice 1 lemon and add
to first mixture; pour into crust and bake slowly 30 or 40 minutes;
beat whites 2 eggs very stiff, add a little sugar, spread over pie and
brown in oven.
Mrs. F. C. Darling.
LEMON PIE WITH TWO CRUSTS
Juice and grated rind 1 lemon, 1 cup sugar, butter size walnut,
1 egg, 1 tbsp flour, 1/2 cup raisins chopped; beat all together
thoroughly; pour over it 1 cup boiling water just before it is put in
crust; bake immediately.
Mrs. E. R. Peirce.
LEMON PIE (CRUST PREVIOUSLY BAKED)
Cook yolks 3 eggs, 1/2 cup sugar, juice and grated rind 1 lemon
until thick; beat 3 egg whites very stiff, add 1/2 cup sugar, and first
part cooled; beat well and put in baked crust; brown in oven.
Mrs. R. L. Young.
LEMON PIE WITHOUT LEMON
Put 1 cup water, butter size of hickory nut on stove; mix
thoroughly, 1 scanț cup sugar, 1 tbsp cornstarch, good 1/2 tsp cream
of tartar, 1 tsp lemon extract, yolk 1 egg; stir quickly into boiling
water; cook 5 minutes; pour into crust previously baked; beat white
of egg stiffly, add 1 tsp sugar, spread on pie and brown.
Mrs. Hattie Cook.
MINCE MEAT I.
2 pounds lean beef boiled; when cold chop fine; 1 pound suet
minced to a powder; 5 pounds juicy apples, pared and chopped, 4
pounds seeded raisins, 2 pounds currants, washed and dried, 12 pound
citron, chopped, 3 tbsp cinnamon, 1 tbsp cloves, 1 tbsp allspice, 2
tbsps mace, 1 grated nutmeg, 1 tbsp fine salt, 3 pounds brown sugar,
1/2 gallon boiled cider; mix and heat through; then seal in jars.


156
THE WARREN COOK BOOK
Filling: To 1/2 pt boiling milk, add 1/2 cup sugar, 1 tsp cornstarch or
2 of Hour, and 1 egg beaten together; cook until thickened, flavor
with vanilla or lemon and spread between layers when cold.
Mrs. J. B. Allen.
CREAM SPONGE CAKE
Make Sponge Cake with hot water (under Loaf Cakes); bake in 2
layers or in one sheet and cut in two; make cream filling as above,
adding cocoanut, if desired.
COCOANUT CAKE
Make 3 layers as for Maple Sugar Cake; put together with
Cocoanut frosting instead of maple sugar.
B. L. K.
DELICATE CAKE I
2 cups sugar, 1 cup butter, 1 cup sweet milk, 4 cups sifted flour,
3 tsp baking powder, whites 8 eggs; bake in loaf or layers; flavor
with vanilla; if in layers, slice candied pineapple fine and mix in the
frosting between the layers.
Mrs. W. D. McLaren.
DELICATE CAKE 2
2 cups pulverized sugar creamed with a good 1/2 cup butter, 34
cup sweet milk, 3 scant cups flour measured after sifting, 2 tsp bak-
ing powder, 1/2 tsp almond flavor, and lastly the whites 6 eggs well
beaten.
Mrs. F. K. Russell.
DEVIL'S FOOD
2 cups sugar and 1 cup butter creamed, yolks 5 eggs well beaten,
1 cup sour milk, 1 scant tsp soda in 1 tbsp boiling water, 1/2 cake
grated chocolate melted, 22 scant cups flour, 1 heaping tsp baking
powder, 1 tsp vanilla, whites 5 eggs, beaten stiff. Icing: 1/2 cake grated
chocolate, 1 cup granulated sugar, 72 cup milk, butter size of hickory
nut, 1/2 tsp vanilla; boil until thickened enough to spread when partly
cooled.
Mrs. W. J. Richards.
DEVIL'S FOOD 2
Part 1-1 cup sugar, 1 cup grated chocolate, 2 cup sweet milk;
let come to a boil. Part 2–One cup sugar, 1/2 cup butter, 3 eggs, 1/2
cup sweet milk, 1 tsp soda, 2 cups flour; (measure ingredients with a
coffee cup); mix the two parts together; bake in layers and put to-
gether with icing.
Mrs. L. G. Noyes.
DEVIL'S FOOD 3
Same as Devil's Food 2, using brown sugar, 1 tsp vanilla and
Chocolate Filling: Melt 3 oz chocolate in double boiler; add 34
cup milk, /2 cup sugar, yolk 1 egg; cook until thickened, add 1 tsp
vanilla ; cool, and put between layers. Mrs. W. M. Robertson.
DEVIL'S FOOD WITH MARSHMALLOW FROSTING
2 cups brown sugar, 7/2 cup butter, 3 eggs, 1 cup sour milk, 1 tsp
soda, 1 tsp baking powder, 2 cups flour, 2 squares chocolate, melted,
1 tsp vanilla : bake in loaf or layers; while warm, put fresh marsh-
mallows, cut in two, close together over top and cover with chocolate
icing. White icing may be used. Mrs. Blanche Cobb Mohr.


164
THE WARREN COOK BOOK
REMEDY FOR OVERCOOKED OR UNDERCOOKED
FROSTING
If syrup is overcooked, add a little water and let boil again,
testing as above. If frosting fails to stiffen as desired, take 74 cup
sugar and a little water and let boil until slightly overdone; add the
new syrup to the frosting very slowly to prevent lumping.
Miss Kopf.
To overcooked syrup, add 1 tsp butter, when removing from the
stove, or if frosting is too stiff when ready to spread, add 1 tsp cream
to each egg used.
Mrs. R. C. Thompson.
BUTTER FROSTING (UNCOOKED)
Pour 2 tbsp boiling water over 2 rounding tbsp butter ; beat in
confectioner's sugar until right consistency to spread; use vanilla,
nutmeg or any desired flavoring; for orange frosting, use juice of
orange with a litle rind in place of the water, or use orange extract;
for chocolate frosting, add melted chocolate before much sugar has
been used, as less will be required; nuts may be added if desired.
Mrs. G. E. O'Dell.
CONFECTIONERS' FROSTING
Put 3 tbsp boiling water or cream in a bowl, and stir in gradually
sifted confectioners' sugar until mixture is of the right consistency
to spread; flavor with vanilla. Fresh fruit juice may be used in place
of the water or cream. This makes a soft frosting which cuts nicely
without breaking.
Miss Farmer.
COCOA FROSTING (UNCOOKED)
Mix 2 cups powdered sugar, 4 heaping tsp cocoa, 1 tbsp (or less)
melted butter, 1 scant tsp vanilla; moisten with cold coffee (or
water) to right consistency; beat thoroughly and spread.
Mrs. J. E. Hill.
CHOCOLATE ICING FOR DEVILS FOOD
1/2 cake grated chocolate, 1 cup granulated sugar, 1/2 cup milk,
butter size of hickory nut, 1/2 tsp vanilla; boil until thickened enough
to spread when partly cooled.
Mrs. W. J. Richards.
CHOCOLATE FUDGE FROSTING
Let 2 squares chocolate, 1 cup sugar and 5 tbsp milk heat very
slowly until it comes to a boil, then beat to right consistency to
spread. A more creamy texture may be obtained if 1 cup milk or
cream is used and mixture is boiled until it forms a soft ball in cold
water and when slightly cooled, beaten until right consistency to
spread. Same without chocolate makes nice icing; in case of over-
cooking, correct by adding a tsp or more of cream. Mrs. Wade.
CHOCOLATE FROSTING
To Boiled Frosting I. add 4 tbsp grated chocolate, melted over
steam.
Mrs. Lees.
COCOANUT FROSTING
After spreading cake with boiled frosting, cover liberally with
either freshly shredded cocoanut, or prepared cocoanut which has


170
THE WARREN COOK BOOK
sugar, 17/2 cups flour, scant tsp soda in flour; to 12 cup milk add 2
tbsp melted crisco; add to chocolate; put all together; bake in loaf
or layers. Makes nice little cakes.
Mrs. W. M. Lott.
SCOTCH CHOCOLATE CAKE
1/2 cups sugar, 12 cup butter, 2 eggs, 1/2 cup sour milk, 1/3 cup
boiling water, 2 cups flour, sifted 5 or 6 times, 1 tsp vanilla, 2 squares
chocolate, 1 tsp soda; dissolve chocolate in boiling water, and add
last.
Mrs. D. H. Siggins.
COCOANUT CAKE
Cream 2 cup butter; gradually beat in 1 cup granulated sugar;
then beat in one after another, without previous beating, 3 whole
eggs; add alternately 1/2 cup milk and 134 cups sifted four sifted
again with 2 slightly rounded tsp baking powder; lastly beat in 1
cup grated cocoanut; bake in a tube pan about 45 minutes.
Mrs. E. E. Allen.
COCOANUT CAKE II.
Soak 1 cup dessicated cocoanut in 1 cup milk 10 minutes ; cream
together 74 cup butter, 2 cups sugar; add 3 whole eggs and beat
vigorously; mix 2 heaping tsp baking powder with 2/2 cups flour and
add alternately with the milk and cocoanut. For 2 recipe, use 1
whole egg and a yolk, using 1 white for frosting.
B. L. K., Mrs. J. H. Hand.
COFFEE CAKE
2 cups brown sugar, 1 cup shortening, 2 eggs, 1 cup cold coffee, 2
scant tsp soda in coffee, 1 tsp each of cinnamon, nutmeg and cloves,
1 cup raisins, 4 cups flour.
Mrs. U. S. Rogers.
CORN STARCH CAKE
2 cups sugar, 1 cup butter, 1 cup milk, 27/2 cups flour, 1 cup
corn starch, 1 tsp cream of tartar, 1/2 tsp soda, whites 6 eggs beaten
stiff.
Mrs. N. C. Allen.
CREAM ALMOND CAKE
1/2 cup butter, 1 cup sugar, 134 cup flour, 14 tsp salt, 3 level tsp
baking powder, 1/2 cup milk, 4 whites of eggs, 1/2 tsp almond extract;
cream butter, add sugar gradually and beat thoroughly; sift flour, add
salt and add this to mixture, alternating with the milk; flavor, lastly
heat whites stiffly, add baking powder, and fold into mixture.
Mrs. Perry D. Clark, Mrs. C. L. Wadsworth.
QUICK DEVIL'S FOOD (WITH COCOA)
1 cup sugar, 1/4 cups flour, 1 tsp soda, 14 tsp salt, 4 to 6 tbsp
cocoa, 4 tbsp melted fat, 1 egg, 1 cup milk, 1/2 tsp vanilla; mix and
sift dry ingredients, add milk, fat and yolk of egg; use white for
frosting.
Laura A. DeForest.
DEVIL'S FOOD
Dissolve 27/2 squares chocolate in 1 cup boiling water; mix
together 2 cups sugar, 1/2 cup butter, 1/2 cup sour milk in which 1
level tsp soda is dissolved, 2 eggs beaten separately, 2 large cups


172
THE WARREN COOK BOOK
hands 15 or 20 minutes; steam 4 hours; bake 1. This will make a
large milk pan loaf or can be divided into several small ones as
desired.
Mrs. F. P. Hue.
FRUIT CAKE II.
1 tb each of butter, sugar and flour, 4 tb seeded raisins, 1 tb citron
sliced, 1 lb each of dates and figs chopped fine, 12 eggs, 1 large
orange, 1 lemon peel chopped fine and the juice, 1 tbsp each of
cinnamon and allspice, 1 heaping tsp each of cloves and mace, 1
nutmeg, 1 cup molasses, /2 tsp soda, 2 tsp baking powder, 1 wine
glass strong coffee; chop orange rind and pulp fine and mix as
much sugar with it as can be stirred in (this is in addition to the
pound); beat butter and sugar to a cream; add yolks and spices;
then the molasses and soda, and the fruit well floured, the stiffly
beaten whites last; steam 4 hours and bake 1; makes a large cake.
Mrs. Drum.
FRUIT CAKE III.
1 cup molasses, 1 cup brown sugar, 1 cup sour milk, 1 tsp soda,
2 eggs, 2/3 cup butter, 4 cups flour, 2 lb raisins, 1/2 lb currants, 74
ID candied orange peel, 14 td candied lemon peel, 1/2 tb citron, 1 tsp
cinnamon, 1 tsp cloves, 1 tsp mace, 1 tsp nutmeg; seed the raisins;
wash currants well; put the fruit all together and chop fine in
chopping bowl; rub the fruit into a part of the flour.
Mrs. W. D. McLaren.
FRUIT CAKE IV.
1 cup brown sugar, 1 cup butter and lard mixed, 1 cup strong
coffee, 1 cup molasses, 2 eggs, 1 tbsp cinnamon and cloves together,
a little salt, 1 tsp soda dissolved in hot water, 1 tb raisins, 1 cup
walnuts, 3 cups four; bake 1 hour; makes 2 cakes. If desired one
of these cakes may be used for pudding by steaming, and serving
with Lemon Sauce found under Puddings and Sauces.
Mrs. W. D. McLaren.
FRUIT CAKE V.
1 tb brown sugar, 1 tb butter, 8 eggs, 172 tb flour, 1 tb citron, 1
Ho candied cherries, 1 lb nuts, 1/2 tb pineapple, 1/2 tb orange peel, 2
tb raisins, 1 lb figs, 1 cup molasses, 1 tsp cloves, 1 tsp allspice, 1 tsp
nutmeg, same in liquid spices, 1 tbsp orange extract, 1 tsp soda, 1
tsp baking powder; steam 4 hours and then put in oven 10 minutes
to dry. This will make 4 cakes.
Mrs. A. W. Nickle.
WHITE FRUIT CAKE
1 cup butter, 2 cups sugar, 2%2 cups flour, whites of 7 eggs, 2
tsp baking powder, 1 f each of raisins, figs, dates, almonds, 14 ID
citron.
Nora B. Davis.
PLAIN FRUIT CAKE
1 cup brown sugar, 72 cup butter, 1 cup raisins, seeded and
chopped, 72 cup sour milk, 2 cups flour, 2 eggs, 1 tsp soda, 74 cup
molasses, spices to taste.
Mrs. Henry Cogswell.
Good with 1/2 cup raisins and 1/2 cup nuts. M. E. K.


LOAF CAKES
177
added to flour and sifted 5 times; then beat all together and pour
into an unbuttered tin; bake slowly 50 or 60 minutes.
Mrs. C. H. Smith, Mrs. W. D. McLaren.
SPONGE CAKE
Beat whites and yolks 4 eggs separately, very thoroughly with a
Dover egg beater, then beat well together; add 1 cup sugar gradually,
beating in about 14 cup at a time; 1 cup Swans Down flour, sifted
3 times with 1 rounding tsp baking powder (measure flour after first
sifting and add baking powder); fold flour in carefully, lastly fold
in 1 tbsp lemon extract and 4 tbsp boiling water; bake from 45 to 50
minutes in a moderate oven. Mrs. Electa Crossmire, Kane, Pa.
SPICE CAKE
2 cups brown sugar, 1 cup butter, 3 eggs, 234 cups flour, 1 cup
sour milk, 1 tsp soda dissolved in milk, 1 cup raisins, 1 cup nuts,
chopped or broken, 1 tsp cinnamon, 1 tsp cloves; bake in loaf or
little cakes.
Mrs. A. R. Blood.
SPICE CAKE
2 cups brown sugar, 1 cup sour milk, 1/2 cup butter, 223 cups
flour, 1 cup raisins, 1 cup almonds chopped, 1/2 cup currants, 2 eggs,
1 tsp soda, 1 tsp cloves, 1 tsp allspice, 2 tsp cinnamon, a little nutmeg,
citron if desired.
Mrs. M. A. Bliss, Mrs. Dwight Cowan.
SPICE CAKE (EGGLESS)
cup sugar, (white, brown, or maple) 1 cup sour or buttermilk,
1/2 cup shortening, 2 cups flour, 1 cup raisins, chopped and floured, i
tsp cinnamon, 1/2 tsp nutmeg, a pinch of other spices, 1 tsp salt, 1
tsp soda, 1/2 tsp baking powder. (If to be frosted, use white of 1 egg
for frosting and add the yolk to cake.) Mrs. M. A. Bliss.
SPICED MOUNTAIN CAKE
1 cup sugar, 1/2 cup butter, 1/2 cup sweet milk, yolks 5 eggs and
whites of 2, 1 tsp each ground cloves and cinnamon, 1/2 nutmeg,
grated, 1/2 cups flour, 1 heaping tsp baking powder; cream butter
and sugar; add well beaten yolks of eggs; then the milk, spices, flour
and baking powder, and lastly whites of eggs beaten to a stiff froth.
The above recipe may be used with the yolks 7 eggs, leaving out
whites; bake in moderate oven. When the cake has been in the
oven a minute or two sprinkle over top a little soft sugar and
cinnamon; bake in a long shallow pan.
Mrs. M. Kopf.
SPANISH BUNS (SOUR MILK)
142 cups brown sugar, 7/2 cup butter, 43 cup sour milk, 1/2 tsp
soda, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp cloves, 2 cups flour, 2
eggs, reserying 1 white for icing; bake in a shallow pan; cover with
boiled icing flavored with orange; cut in squares when ready to
Mrs. W. B. Hammond.
SPANISH BUNS (SWEET MILK)
2 cups brown sugar, 4 eggs, reserving whites of 2 for icing, 1
cup sweet milk, 34 cup melted butter, 3 tsp baking powder in 4 scant
serve.


182
THE WARREN COOK BOOK
alternately with milk; chill; roll very thin; then shape with small
cutter; first dipped in flour and bake in hot oven.
Mrs. E. E. Allen.
CHILDREN'S COOKIES
3 eggs, 2 large cups brown sugar, 1/2 cup butter, 1/2 cup lard, 74
cup milk, 1 qt flour, 2 tsp baking powder; roll thin and place a raisin
on each cookie before baking.
Mrs. Burfoot.
DATE COOKIES
Follow recipe for Fig Cookies, using dates instead of figs.
FIG COOKIES
1 cup sugar, 2 eggs, /2 cup butter, 1 dozen figs chopped fine, 1
heaping tsp baking powder, flour to roll nicely.
Mrs. S. J. Franklin.
FILLED COOKIES
Cream 1/2 cup Crisco and 1 cup sugar, add 1/2 tsp salt, 1 egg
well beaten, 1/2 cup milk or sour cream, 1 tsp vanilla, 37/2 cups flour
sifted with 1 level tsp soda, 2 level tsp baking powder; mix and turn
out on a floured board; dough should be soft; roll very thin and
cut; spread 1/2 of cookies with filling, then place remaining cookies
on top, pressing edges together; place on greased tins and bake in
moderately hot oven 15 minutes. (A hole may be cut in center
of upper cookie with a thimble, if desired.) Filling: Mix 12 cup
sugar, 1 tbsp flour in sauce pan, add 1 cup chopped raisins, 1/2 cup
chopped nuts, 1/2 cup water; cook until thick, stirring constantly;
cool before using.
Mrs. W. M. Lott.
Date or fig filling may be made in same way, adding lemon
juice, with or without nuts, omitting flour, using any preferred
cookie recipe.
FRUIT AND CHOCOLATE COOKIES
72 lb brown sugar, 1 tbsp butter, 4 eggs, 1 tsp cinnamon, 1/2 tsp
allspice, 1/2 tsp cloves, 1/2 lb almonds, 1/2 cake chocolate, 1/2 tb citron,
1/2 tsp baking powder; mix with enough flour to make a very stiff
dough.
Mrs. M. Strelitz.
FRUIT COOKIES
1/2 cups sugar, 1 cup butter, 2 eggs, 1/2 cup sweet milk, 1 tsp
soda, cinnamon and cloves, 1/2 cup nuts, 1/2 cup raisins, flour to make
quite stiff; roll and cut.
Mrs. J. O. Messerly.
FRUIT DROP COOKIES
1 cup butter, 1/2 cups sugar, 3 eggs, 1 tsp soda, 1/2 tbsp hot
water, 3/4 cups flour, 1/2 tsp salt, 1 tsp cinnamon, 1 cup chopped nut
meat (hickory or English walnut), 1/2 cup currants, 1/2 cup raisins,
seeded and chopped; cream the butter; add sugar gradually and eggs
well beaten; add soda dissolved in hot water and 1/2 the flour, mixed
and sifted with salt and cinnamon; then add nut meats, fruit and
remaining four; drop by spoonfuls one inch apart on a buttered
sheet and bake in a moderate oven. Boston Cooking School.


COOKIES, DOUGHNUTS, LITTLE CAKES, ETC. 183
FRUIT DROP COOKIES
1 powdered sugar, 4 large eggs (beat the whites), 14 ID
citron, rind 1 lemon grated, 1 tsp cloves, 1 tsp nutmeg, 1 tsp cinna-
mon, 1 scant tsp soda dissolved in boiling water, 1 Hd four, 1 qt fruit
(figs, nuts and raisins), 2 tbsp coffee. (No shortening). Drop
from tsp on buttered tin. These cookies will keep for weeks.
Mrs. Volbrecht.
GINGER COOKIES I.
1 cup butter, 1 cup sugar, 1 cup molasses, 1 tbsp vinegar, 1 tbsp
soda, 1 tbsp ginger, a little cinnamon and cloves; stir and boil this
mixture; when cold, add 2 eggs (well beaten) and flour enough to
make quite stiff; roll very thin and cut. These cookies will be either
crisp or soft according to the time the mixture is cooked.
Mrs. Copeland.
GINGER COOKIES (EGGLESS)
1/2 cups molasses, 1/2 cup brown sugar, 12 cup strong coffee, 1
cup lard and butter mixed, 2 tsp soda, 1 tsp ginger; mix and set on
the stove until it foams; let cool and mix soft and roll thin.
Mrs. R. A. Love, Mrs. F. R. Mount.
GINGER COOKIES III. (WITHOUT SHORTENING)
Let 1 cup New Orleans molasses come to a boil; add 1 tbsp
soda dissolved in 1 tbsp vinegar; beat well. To 1 beaten egg, add
1/2 cup granulated sugar, 1 tsp salt and 1 tsp ginger; add to molasses
and beat again; add flour sufficient to roll out and cut; bake in
moderate oven. Will be soft in 3 days. Mrs. M. J. Danforth.
GINGER COOKIES (WITHOUT EGGS)
14 tbsp melted lard, 11 tbsp hot water, 1 tsp soda in hot water,
1/2 cup sugar, 1 cup molasses, 2 tsp ginger, 1/2 tsp salt, flour enough to
roll; bake in quick oven.
Mrs. Romaine Todd.
GINGER DROP COOKIES
1 cup sugar, 1 cup molasses, 34 cup shortening, 2 eggs, 2 heaping
tsp soda, 2 tsp ginger, spices to taste, 74 cup cold water, 4 cups flour,
a little salt, raisins if liked; drop from tsp on buttered pan.
Miss Winger.
For nice soft ginger cookies, add to the above, flour enough to
roll out (about 1 cup).
GINGER DROP COOKIES
1 cup sugar, 1 cup molasses, 1 cup melted lard and butter, mixed,
1 cup boiling water, poured slowly over 2 heaping tsp soda, 2 or 3
eggs, 2 tsp cinnamon, 1/2 tsp cloves, 1 tsp ginger, 47/2 cups sifted
flour; let stand 2 hrs to thicken or, stir at night and bake in the
morning.
Nellie B. Smith.
GINGER SNAPS 1
1 cup lard, 2 cups New Orleans molasses, 1 tsp soda in 3 of boil-
ing water, 1 tbsp ginger; mix rather stiff; roll thin and bake quickly.
Mrs.M. E. Pickett.


COOKIES, DOUGHNUTS, LITTLE CAKES, ETC. 185
V
SUGAR COOKIES 3
2 cups sugar and 1 cup butter mixed well together; add 1 egg
well beaten, (richer with 3 yolks), 1 cup sweet milk, 1 tsp soda in i
tsp hot water, just a little nutmeg, flour enough to make a dough as
soft as can be rolled; sprinkle sugar over the top and bake in a
quick oven.
Mrs. Whitcomb, Mrs. Russell.
SUGAR COOKIES 4
2 cups sugar, 1 cup lard and butter mixed, 2 eggs, 1/2 cup sweet
milk, 1 level tsp soda in milk, a little nutmeg.
Mrs. Will Smiley.
SUGAR COOKIES, VARIED
The dough from any sugar recipe may, for the sake of variety,
be divided into several parts and each part flavored in a different
fashion, chopped dates being used in one portion; another may be
flavored with orange, a third with chocolate, a fourth with cocoanut;
chopped nuts may be sprinkled over the top of a pan of cookies be-
fore baking, pressing them well into the dough.
Good Housekeeping.
SOUR MILK COOKIES
2 cups sugar (1 granulated and 1 Coffee A), 1 cup butter, 1 egg,
1 cup sour milk, level tsp soda, 1/2 tsp baking powder, flour enough to
roll; flavor with nutmeg or almond extract. Mrs. M. Kopf.
SOUR MILK COOKIES (EGGLESS)
1 cup lard, 1 cup sour milk, 2 cups white sugar, 3/2 cups flour,
1 level tsp soda; beat lard to a cream; then add a tsp salt; stir in
sugar; then sour milk and flour; flavor with nutmeg, if desired.
Mrs. Turner.
SOUR MILK DROP COOKIES
11/2 cups sugar, 1/2 cup butter, 2 eggs, 1/2 cup sour milk, 3 cups
flour, 1/2 cup currants, 1/2 cup chopped raisins, 1/2 tsp cinnamon, 14
tsp nutmeg, 1 level tsp soda dissolved in the milk.
Mrs. J. W. Kitchen.
SOUR CREAM DROP COOKIES
1 cup thick, sour cream, 1 cup sugar, 1 egg, 272 cups flour, 1
level tsp each soda and salt; flavor with extract; drop with tsp on
buttered pan; pat down and sprinkle sugar on each; place a nut meat
or raisin in center, if desired.
Mrs. E. R. Allen.
SOUR CREAM COOKIES 1
1 cup sugar, 1/2 cup butter (or lard and butter mixed) 1/2 cup sour
cream, 1 egg, 1/2 tsp soda, nutmeg to taste, flour to make just stiff
enough to roll and cut; bake in quick oven.
Mrs. S. E. Walker, Mrs. W. A. Hall.
SOUR CREAM COOKIES 2
2 cups sugar, cup butter, 3 eggs, 1 cup sour cream, 1 tsp soda,
1 heaping tsp baking powder, 1/2 nutmeg, enough flour to roll very
soft; bake in hot oven.
Mrs. Geo. Rathbun.
1


194
THE WARREN COOK BOOK
DRINKS AND FRUIT SYRUPS
Miss Laura E. Alden
COFFEE
Coffee for family use should be bought in small quantities,
freshly roasted and if one has a coffee mill, ground at home as needed,
because after being ground unless kept air tight, it quickly
deteriorates. If not bought in air tight cans with tight fitting cover,
it should be emptied into canister as soon as delivered.
Coffee may be served as filtered coffee, infusion of coffee, or
decoction of coffee. Commonly speaking, boiled coffee is preferred,
and is more economical for the consumer. According to the way
in which it is to be made, coffee is ground fine, medium and coarse.
In making filtered coffee it should be ground fine, for boiled, coarse
or medium.
FILTERED COFFEE
1 cup finely ground coffee, 6 cups boiling water; place coffee
in strainer, strainer in coffeepot, and pot on the range; add gradually
boiling water and allow it to filter; cover between additions of
water. If desired stronger, re-filter; serve at once with cut sugar
and cream; put sugar and cream in cup before hot coffee. If cream
is not obtainable, scalded milk may be substituted.
Mrs. Farmer in Boston Cook Book.
BOILED COFFEE
11 tbsp coffee, white of 1 egg, 10 cups water (boiling) ; beat the
egg; add a little cold water and mix with the coffee; turn into coffee
pot; pour on boiling water and stir thoroughly; boil for three
minutes; place on back of the stove for ten minutes, where it will
keep hot but not boil; serve at once.
Mrs. Rankin.
BOILED COFFEE FOR ONE
Put 2 tbsp dry coffee in small pot, pour over 1/2 pt boiling water
and boil 4 minutes; add 1 tsp cold water, let stand 4 minutes and
serve.
BOILED COFFEE FOR TWO
Scald a small pot; put in 3 level tbsp dry coffee of good quality,
ground coarser than for percolating; add 1 pt fresh boiling water and
boil fast for 4 minutes; scrape grounds from sides of pot, pour some
into a cup to rinse grounds from spout, return to the pot and repeat;
add a tsp cold water and place on the back of stove to settle. Better
results are obtained if coffee is first mixed with egg; a week's supply
may be prepared at one time, (white of 1 egg, without water, to 12
Id coffee) ; such coffee should be wet with cold water before boiling;
keep in tightly covered coffee can; wash, scald and dry the pot each
time after using.


196
THE WARREN COOK BOOK
Each cup
HOW TO MAKE TEA
3 tsp tea, 2 cups boiling water; scald an earthen or china tea
pot; put in tea, and pour on boiling water; let it stand in a warm
place for five minutes and serve.
Mrs. Farmer in Boston Cook Book.
RUSSIAN TEA
Follow recipe for making tea. Russian tea may be served hot
or cold, but always without milk. A thin slice of lemon, from
which seeds have been removed, or a few drops of lemon juice, is
allowed for each cup; sugar is added according to taste.
can also be garnished with a preserved strawberry or a candied
cherry.
Lora E. Alden.
ICED TEA
After making the tea, strain into glasses 13 full of cracked ice;
sweeten to taste.
Mrs. Clough.
TEA PUNCH
Make as much tea as you think you will need, using Oolong;
pour this in punch bowl over large cake of ice; then add lemon and
orange juice and small fruit in season as for any punch.
Mrs. C. B. Salyer.
COCOA AND CHOCOLATE
Many people who cannot drink tea or coffee, find cocoa indis-
pensible. Invalids and those of weak digestion can take cocoa where
chocolate would prove too rich.
COCOA
11/2 tbsp prepared cocoa, 2 tbsp sugar, 2 cups boiling water, 2
cups milk, few grains salt; scald milk; mix cocoa, sugar and salt;
dilute with 1/2 cup boiling water to make smooth paste; add remain-
ing water and boil 1 minute; turn into scalded milk and beat 2
minutes, using Dover egg beater. (Milk may be used in place of
water, making it richer, if desired.)
CHOCOLATE
1 qt milk, 3 oz Baker's Chocolate (cut in small pieces), 3 tbsp
sugar, pinch of salt; boil all together 10 minutes; then take from
fire; add 4 or 5 drops vanilla and beat with Dover egg beater until
smooth; serve with whipped cream.
Mrs. A. R. Blood.
FRUIT DRINKS
LEMONADE
1 cup sugar, 1/3 cup lemon juice, 1 pt water; make syrup by
boiling sugar and water 12 minutes; add fruit juice; cool and dilute
with ice water to suit taste. Lemon syrup may be bottled and kept
on hand to use as needed.


202
THE WARREN COOK BOOK
Ice Cream, Sherbets, Etc.
Mrs. H. L. Banghart
Under frozen dishes we include:
Ice Cream-Thin cream or custard foundation, sweetened,
flavored and frozen.
Water-Ice-Any fruit juice, diluted with water, sweetened and
frozen.
Sherbet-Water-Ice to which has been added gelatine or whites
of eggs.
Frappe-Water-Ice frozen only to the consistency of mush.
Mousse or Parfait-Cream whipped, flavored and sweetened,
placed in moulds, packed in ice and salt and allowed to stand 3 or
4 hours.
DIRECTIONS FOR FREEZING DESSERTS
Frozen dishes are perhaps the easiest desserts to be prepared if
one is provided with a good freezer, ice shave, or burlap bag and
axe, sufficient ice and coarse salt. Snow may be used instead of ice,
but as it is not easily acted upon by the salt, pour water upon the
snow and salt until it is slushy. Never draw off the salt water
until the mixture is frozen unless there is danger of its getting into
the can, for this salt water is what effects freezing:
Shave ice, or if you haven't an ice shave, put the ice in a burlap
bag and pound it fine with the broad side of an axe. Adjust can
containing mixture to be frozen in the wooden tub, fasten the crank,
and give it a turn to see that the can fits in the socket. Allow three
measures of ice to one of salt for ice cream, sherbet or water ice,
while equal parts of ice and salt should be used for freezing frappe,
and packing mousse or parfait. If only a small quantity is to be
frozen, the ice and salt need come but little higher in the tub than
the mixture in the can, otherwise fill tub to top of can. As the
mixture increases in bulk when freezing, the can should never be
more than 34 filled. Turn the crank slowly and steadily until it
goes pretty hard.
After mixture is partly frozen the crank may be
turned more rapidly. Add more ice and salt as needed. In freezing
water ices turn the crank slowly for a few minutes, then rest for
about five minutes, turn slowly again and again rest. Continue
this until the water ice is frozen quite hard. It requires a much
longer time to freeze water ice than ice cream. If you are making
a sherbet instead of a water ice turn dasher rapidly until the mixture
is frozen pretty hard. After mixture is frozen, draw off water;
remove dasher; with a large wooden spatula scrape the cream from
the sides of the can, then beat and work it for a number of minutes;
put lid on the can, with a cork in the opening; repack with ice and
salt, using now four measures of ice to one of salt; cover the tub
with a piece of carpet or with newspapers and set away for one or
two hours to ripen. Water ices and sherbets should be given three


ICE CREAMS, SHERBETS, ETC.
205
LEMON BISQUE
2 lemons, juice and grated rind, 1 qt cream, 1 cup sugar; scald
cream with 12 the sugar and cool; dissolve rest of sugar in lemon
juice; mix and freeze. Will serve about 12. Mrs. C. H. Smith.
MACAROON ICE CREAM
To recipe for Vanilla Ice Cream, add 1 cup macaroons dried and
pounded; then freeze.
Miss Farmer.
MAPLE ICE CREAM NO. 1
1 qt cream, 1 large cup thick maple syrup; mix and freeze.
Mrs. W. W. Rankin.
MAPLE ICE CREAM 2
3 eggs, 2 cups maple syrup, 1 qt cream; put syrup on stove; let
come to boil; then stir in beaten yolks; stir until it thickens; let
cool; whip cream and whites; add to custard and freeze.
Mrs. L. G. Noyes.
NOUGAT ICE CREAM
3 cups milk, 1 cup sugar, yolks 4 eggs, 1 tsp salt, 1/2 cups heavy
cream, whites 4 eggs, 1/3 cup each pistachio, filbert, English walnuts
and almond meats, 12 tsp almond extract, 1/2 tbsp vanilla; make a
custard of first 4 ingredients; strain and cool, add heavy cream
beaten until stiff, whites 4 eggs beaten until stiff, nut meats finely
chopped, and flavoring; then freeze. Mrs. Hiram C. Jacobs.
PEACH ICE CREAM
1 doz best ripe peaches; peel and stone; place in bowl and crush
with 6 oz pulverized sugar. Now take 1 qt rich cream; sweeten to
taste and flavor with 1 tsp almond; when sugar is all dissolved, put
in freezer and when nearly frozen, add the peaches. Give a few more
turns to the freezer to harden.
Mrs. F. C. Darling.
PEANUT BRITTLE ICE CREAM
1 tb peanut brittle put thru a grinder, 1/2 lb marshmallows cut in
quarters, 3 cups cream, 13 cup sugar; add vanilla if desired and
freeze.
Florence K. Detlor.
PINEAPPLE ICE CREAM
1 qt cream, 1 pound sugar, 1 large ripe pineapple or 1 pt can,
juice 1 lemon; put 1 pt cream in a double boiler with 1/2 the sugar;
stir until sugar is dissolved; take from fire, and stand aside to cool;
pare pineapple; take out eyes; cut open and take out core; then
grate the flesh; mix it with the rest of the sugar; stir until sugar is
dissolved; add the remaining pt of cream to the sweetened cream and
freeze, add lemon juice to pineapple and stir into the frozen cream;
beat thoroughly; turn the crank rapidly for 5 minutes; then remove
the dasher; re-pack the tub; cover and stand away for 2 hours to
ripen. If canned pineapple is used, add lemon juice to it, and simply
stir the whole into the cream when cold, and freeze.
Mrs. F. E. Sill.


ICE CREAMS, SHERBETS, ETC.
207
COFFEE SAUCE
(To be served with Vanilla Ice Cream)
17/2 cups milk, 1/2 cup ground coffee, 13 cup sugar, 34 tbsp
arrowroot, few grains salt; scald milk with coffee, and let stand 20
minutes; mix remaining ingredients and pour on gradually the hot
infusion, which has been strained; cook 5 minutes and serve hot.
Mrs. Hiram Jacobs.
MARSHMALLOW MINT SAUCE
1 can marshmallow cream; thin with cream and water; color
green and flavor with peppermint or creme de menthe. Especially
nice with chocolate ice cream. Mrs. Jas. Bender, Kane, Pa.
MAPLE NUT SAUCE
Cook maple syrup until thick and serve with or without chopped
nuts.
WATER-ICES AND SHERBETS
Any water-ice can be made into a sherbet by adding whites of
egg, say 2 or 3 whites to every quart of the mixture to be frozen,
or 1 tbsp Chalmer's gelatine (1 tsp, if you use the granulated gelatine)
to a quart of the mixture. Some use a little gelatine even with the
eggs, thinking it gives smoothness and body. On the other hand
any sherbet can be made as a water-ice by omitting eggs and
gelatine.
FROZEN APRICOTS (SHERBET)
Press 1 can Apricots through a sieve; add 2 cups sugar and 1
qt cold water; stir until sugar is dissolved, then freeze as usual.
Mary T. Banghart.
BANANA SHERBET
1 pt milk, 1 pt cream, 2 eggs, 12 doz bananas (sliced thin), 2
cups sugar. When ready to freeze, add juice 4 lemons and 2 tbsp
gelatine or Lemon Jello dissolved in a little hot water.
Mrs. E. R. Allen.
CHERRY ICE
1 qt water, 1 lb sugar, 1 pt canned cherries, 1 tbsp Chalmer's
gelatine; boil sugar and water together for 5 min; add gelatine
previously soaked in a little cold water to hot syrup; let cool; add
juice 2 lemons; press cherries through the coarsest meat chopper;
then add them, juice and all to syrup and freeze.
Mrs. George Orr.
CRANBERRY FRAPPE
1 qt cranberries, 2 cups water, 2 cups sugar, juice 2 lemons;
cook cranberries and water 8 minutes; then force through a strainer;
add sugar and lemon juice; freeze-to a mush, using equal parts of
ice and salt.
Mrs. Hiram Jacobs.


ICE CREAMS, SHERBETS, ETC.
211
MAPLE PARFAIT
Heat 1 cup maple syrup; remove from fire and add yolks 2 eggs;
return and cook a little; cool; dissolve 1 tbsp gelatine in 1/2 cup
milk over hot water; whip 1 pt cream; mix all together; pack in ice
and salt, and let stand 3 or 4 hours.
Mrs. G. D. Todd.
MAPLE PARFAIT
Yolks 3 eggs, well beaten and stirred into 34 cup maple syrup;
boil until it coats the spoon; then remove from fire and beat with
beater until cool; add 1 pt thoroughly whipped cream; mix well;
pack in ice and salt, and let stand 4 hours.
Mrs. L. E. Chapman.
HONEY PARFAIT
Follow above, using strained honey instead of maple syrup.
COFFEE MOUSSE
1 pt whipped cream, 1/2 cup granulated sugar, yolks 3 eggs,
beaten, 5 stale lady fingers rolled into powder, 1 tsp coffee extract;
pour into buttered mould; cover tightly and pack in ice and salt
for 3 or 4 hours.
Mrs. Leon G. Ball.
NEAPOLITAN MOUSSE
Whip 1 qt cream stiff; cover 14 box Chalmer's gelatine with 14
cup cold water and let stand 1/2 hour; cut 1/2 tb candied cherries in
pieces; cover with the juice of an orange; let stand until the cherries
are soft; turn the cream into a basin and add 1 cup powdered sugar
and the gelatine dissolved over hot water, the fruit and orange juice
and 1 tsp vanilla ; stir gently from the bottom towards the top till
it begins to thicken; turn into a mould wet with cold water; pack in
ice and salt and let stand 2 or 3 hours.
Mrs. C. E. Bell.
PEACH MOUSSE
1/2 oz gelatine dissolved in 14 cup cold water. After it is melted
add it to the pulp of 12 peaches, also juice 1 lemon and 1/2 tb sugar;
stir until the mixture begins to congeal; then add 1 pt cream whipped;
mold and chill for 3 or 4 hours.
Mrs. J. O. Parmlee.
PINEAPPLE MOUSSE
Dissolve 1 oz gelatine in 34 cup cold water. After 1 hour add 1
cup boiling water, 34 ID sugar, the juice 1 lemon, and I can shredded
pineapple; stir until it begins to thicken; then add 1 cup cream,
whipped; put in mold and bury in ice and salt for 3 hours.
Mrs. Parmlee.
PINEAPPLE WALNUT MOUSSE
1 pt cream whipped stiff, 1 cup sugar, 1 cup shredded pineapple,
1 cup chopped English walnuts, i tsp vanilla; pack in freezer and
let stand 3 or 4 hours.
Mrs. Chas. Conarro.
RED RASPBERRY MOUSSE
Mash 1 cup berries ; add 1 cup powdered sugar and 1 tbsp gran-
ulated gelatine soaked in cold water and dissolved in 74 cup hot
water; stir until mixture begins to thicken; then add 1 cup cream


220
THE WARREN COOK BOOK
JELLIES
Mrs. Flora B. Smith, Mrs. Jerome G. Smith
Jellies are made from fruit juice and sugar, in nearly all cases
proportions being equal. When failures occur, they may usually
be traced to the use of too ripe fruit; or a damp atmosphere. If a
possible thing, try to make it on a clear day.
“A combination in fruit juices of pectin, acid and sugar in the
proper proportions is essential in order to make good jelly. The
best fruits for jelly making are those that contain both acid and
pectin. Apples, currants, gooseberries, grapes and oranges are
fruits most used for jelly making. Some fruits rich in pectin do not
contain acid. The quince and guava are examples of this. Jellies
may be made from such fruits as cherries, pineapples, rhubarb,
strawberries and peaches, if the necessary pectin is added. Pectin
can be extracted from the white part of the orange peel and added
to these juices. The juice of fruits in the first group may be com-
bined with that of any of the second group, thus insuring the
presence of both acid and pectin. To test juice for pectin, place in a
glass 1 tbsp fruit juice; add 1 tbsp grain alcohol (95% pure); mix by
turning glass gently; then pour carefully into another glass. If the
pectin forms in a solid mass in the bottom of the glass, it is usually
safe to add a cup of sugar to a cup of juice; if the pectin does not
collect in this manner, the amount of sugar should be decreased. The
most usual mistake in jelly making is the use of too much sugar, the
result being a syrup instead of a jelly.”
Ola Powell, U. S. Dept. of Agriculture.
When fruit juice has refused to jelly, it may be made over
successfully by reheating and combining with about 13 as much (or
less) rich apple juice which is just ready for the hot sugar; after
combining, then add sugar, if necessary, and cook about 5 minutes.
Place no more than a quart of juice in a single kettle. The
capacity of the latter should be four times as great as the quantity
of juice cooked, in order that the cooking may be done very rapidly
to keep the jelly a bright color and the product clear.
Always heat sugar before adding it to the hot juice; put it in a
granite dish, or a dripper; put in oven, leaving the door open, and
stir occasionally.
To Make Jelly Bag-Fold 2 opposite corners of cheese cloth or
cotton and wool flannel 34 yard long; sew up in form of a cornucopia,
rounding at the end ; fell or French seam to make strong; bind the
top with tape and finish with 2 or 3 loops.
To Prepare Glasses—Wash and put on back of range to get hot,
or wipe them from hot water when jelly is almost finished.
To Cover Jelly Glasses—Melt paraffine wax; put 1 large tbsp
over each top after jelly is perfectly cold-cover with the regular


JELLIES
221
top or paper and plainly mark each glass and set in cold, but dry,
place.
The paraffine which has been used on jelly glasses should be
washed and saved and used again any number of times.
There are now on the market very practical wire frames for
holding jelly bags; one of the 2 types in mind fastens to the side of
the kettle and the other stands on its own base. Better yet, how-
ever, are the modern jelly presses which represent the highest notch
of efficiency in jelly making and will easily save their initial cost in
one summer as not a drop of juice is wasted and no time is lost
waiting for the jelly to drain.
APPLE JELLY.
Delicious jelly may be made from almost all kinds of tart apples.
Wash and quarter and remove blossom and stem ends, but do not
pare them as it is the skin which yields the coloring and lends some
of the flavor. Cover with water and cook until soft. Put through
the jelly bag or press, then measure the juice and boil 20 min before
adding an equal quantity of heated sugar. Let boil 5 minutes longer.
BAR-LE-DUC JELLY
To 1 lb currants, take 1 tb sugar; put sugar in kettle; add very
little water; boil until it thickens; then add the currants, which have
been stemmed, washed, weighed, mashed and put through a sieve;
boil like other jellies; makes 5 glasses.
Pittsburgh Cook Book.
BAR-LE-DUC JELLY
This jelly requires time and patience, but amply repays the
maker for her trouble, if made in small quantities, and is much less
expensive than the imported article. Either white or red currants
may be used, not over-ripe. Stem and wash the currants; spread
on a soft towel; cover with another towel, and pat gently to remove
all moisture. Now take an ordinary unused steel pen; open each
currant and scoop out the seeds and juice into a bowl; save skins in
another bowl. To 1/2 bowl juice and seeds, add 14 buwl currants
unseeded; mash and put on to boil; when hot, add 174 bowls of
granulated sugar; boil 10 minutes and strain through a fine wire
sieve; add a good half bowl of currant skins to the syrup thus formed
and boil slowly about 15 minutes. A few seeds will adhere to the
skins, but do not attempt to remove them all, as it would crush the
skins too much; pour into jelly glasses. When_set, cover with
paraffine. This makes 5 or 6 glasses. Mrs. W. D. Hinckley.
BARBERRY JELLY
Barberry Jelly is firmer and of better color if made from fruit
picked before the frost comes, while some of the berries are still
green. Make same as Currant Jelly allowing 1 cup water to one
peck barberries.
BLACKBERRY JELLY 1
Blackberries are best for jelly when partly red; cook them to
a pulp with a little water; then strain; use tb sugar to pt of juice.


222
THE WARREN COOK BOOK
BLACKBERRY JELLY 2
To your blackberries add a few apples in about the proportion
of 6 apples to 8 or 10 qts; cook in a little water; strain through a
jelly bag; use pt for pt of juice and sugar; cook until it jellies; try
by putting tsp of the liquid in a cool place and when it jellies pour
into glasses.
BLACK RASPBERRIES AND CURRANT JELLY
Use black raspberries and currants in about equal parts, a few
more berries than currants if desired; cook and proceed as for
blackberry jelly.
CRAB APPLE JELLY
Wash apples; remove stems and blossoms and cut in quarters;
put in kettle and add cold water to come nearly to top of apples;
cook slowly until apples are soft; mash and drain through a coarse
sieve; avoid squeezing apples, which makes jelly cloudy; then allow
juice to drip through the bag; boil 20 minutes; add equal quantity
of hot sugar; boil 5 minutes; skim and turn into glasses. Follow
same directions for apple jelly. The juice of 1 or 2 lemons improves
either kind.
CRANBERRY JELLY 1
Pick over and wash 1 qt cranberries; put in a double boiler,
filling outer vessel with lukewarm water; cover closely; bring to a
boil; cook until berries are broken to pieces; strain and then heat
quickly to boiling; add 1 cup hot sugar; take from fire soon as sugar
is melted and turn into mould.
Mrs. Schlosser.
CRANBERRY JELLY 2
Pick over and wash 4 cups cranberries; put in a stew pan with
1 cup boilingwater and boil 20 minutes; rub through a sieve; add 2
cups sugar and cook 5 minutes; turn into a mould or glasses,
Mrs. F. E. Sill.
CRANBERRY JELLY 3
Cover 1 qt cranberries with cold water; add 1/2 tsp soda and let
come to a boil; drain off water and cover with fresh cold water;
cook 20 minutes and put through sieve; add 2 cups sugar and let
come to a boil again; pour into mould at once.
Mrs. Wm. Gokey.
CURRANT JELLY NO. 1
Currants are usually in best condition between June 28 and July
3. Cherry currants make the best jelly; equal portions red and white
currants are desirable and make a lighter colored jelly; pick over
currants, need not remove stems; wash and put in kettle with a little
water; cook slowly until currants look white; put in bag and drain;
measure; bring to boiling point; boil 8 minutes; add hot sugar (pt
of sugar to a pt of juice);
boil 3 minutes; pour in glasses.
CURRANT JELLY NO. 2
Put fruit in a stone jar and set in a kettle of tepid water; boil
until the fruit is well softened, stirring frequently; put in a jelly


224
THE WARREN COOK BOOK
of the mint bruised. When cool, strain through jelly bag; add
nearly as much sugar as juice and 1 drop of green coloring; proceed
as with any jelly.
Mrs. W. D. Hinckley.
PEACH JELLY
Pare, stone and slice the peaches and put into a stone jar with
23 of the stones, heat in a pot of boiling water, stirring from time
to time until the fruit is well broken; strain, and to every pt of
peach juice add the juice of 1 lemon; measure again, allowing a ID
of sugar to each pt of juice; heat the sugar very hot and add when
the juice has boiled 20 minutes; let it come to a boil and take instantly
from the fire.
QUINCE JELLY
Cut up and core ripe quinces; put them in sufficient water to
cover and stir gently till soft; strain without pressure, and to every
tb of juice allow 1 lb of sugar; boil the juice 20 min; add the sugar
and boil again till it jellies (about 15 min; stir and skim well all the
time); strain through thin cloth into glasses and when cold, cover.
QUINCE & CRANBERRY JELLY 1
2 tb Cranberries to 1 tb Quince. Cover with water, boil together
until real soft. Strain and squeeze. Reheat and add same amount of
heated sugar and boil until it jellies. Mrs. George O'Dell.
QUINCE & CRANBERRY JELLY 2
3 qts diced Quinces, all seeds removed, 1 qt cranberries; stew
each separately in just water enough to cover until juice is ex-
tracted. Strain and combine. Allow a pound of hot sugar to each
pint; boil 10 minutes and pour in glasses. This makes a firm,
beautiful jelly.
Mrs. Wade.
RED RASPBERRY AND CURRANT JELLY
5 qts currants, 4 cups water, 5 qts raspberries, 4 cups water;
cook separately; drain; then measure juice and put together; boil
20 min; add equal quantity of hot sugar and boil 5 min or longer;
try and see if it jellies by cooling a spoonful quickly. If not, cook
a few minutes longer, skim and pour into glasses.
Flora B. Smith.
When currants are best get enough to make all the juice you
wish for jelly; cook and drain; then heat juice and can hot (no
sugar). The juice will keep until other fruits are in market and
when one wishes to make raspberry, blackberry or peach jelly, add
part currant juice which insures making it jell.
Good Housekeeping.
RED RASPBERRY JELLY
Use slightly under-ripe berries and cook with very little water;
put through strainer when soft; measure juice and boil from 20
minutes to 12 hour; then add an equal quantity of hot sugar and
boil slowly until it jellies, about 5 minutes; to test, place small
quantity on ice for a few minutes.
Mrs. Jerome Smith.


JELLIES
225
RHUBARB JELLY
Allow 1 part by measure of tart apples, to 2 parts of rhubarb
and just enough water to start the cooking; when tender, drain and
proceed as in other jelly. This is clear and tart and especially good
for jelly rolls.
Good Housekeeping.
"SECOND RUN” JELLY
When fruit juices have ceased to drip from the jelly bag, instead
of squeezing, return the pulp to the kettle, add water to soften and
boil 20 minutes; strain--this time pressing out all the juice. Make
jelly as with first drippings and, while of second quality, the jelly
thus made will be an agreeable surprise, well worth the effort put
forth.
Mrs. J. W. Kitchen.
WILD CRAB APPLE JELLY
The juice from wild crabapples is almost too sour to use by itself,
unless one likes very tart jelly. Being rich with pectin, a very small
quantity will serve to make any combination of fruit juice “solidify.”
WILD GRAPE JELLY
1 peck wild grapes, 1 qt vinegar, 14 cup each whole cloves, stick
cinnamon, 6 tbs sugar; put first ingredients in preserving kettle;
heat slowly to boiling point; cook until grapes are soft; strain and
boil 20 minutes; then add hot sugar and boil 5 minutes.
Boston Cook Book.


226
THE WARREN COOK BOOK


CANNED FRUIT
229
to top; seal airtight, dipping covers and rubbers in warm water;
keep in a dark place.
Mrs. C. B. Salyer.
PLUMS (STEAMED)
Prick skins to prevent breaking and proceed as with “Peaches
Steamed”. A can of whole plums will hold more syrup which offsets
the greater sourness of fruit.
RHUBARB (PIE PLANT) UNCOOKED
Wash the stalks and cut into small pieces; fill cans full; then
fill up with cold water; leave standing for a while to let water absorb
and keep adding water until the can will hold no more. Be sure that
cans are air-tight.
Mrs. Kopf.
STRAWBERRIES
For 10 qts of berries.use 9 qts sugar; add enough water to little
more than cover sugar and place on stove. When it boils, put in the
berries and let all boil briskly for three or four minutes.
Mrs. S. M. Hall.


232
THE WARREN COOK BOOK
grapes from skins; scald pulp till it will pass through a sieve; then
put into a porcelain kettle; add vinegar; let boil up once; then add
skins and sugar and boil 1 hour or longer.
Mrs. C. B. Salyer.
JIM JAM
6 tb crab apples, quartered and cored, but not peeled, 1 pt vinegar
2 tb seeded raisins, 2 oranges, pulp and all cut quite fine, 6 tb sugar,
11/2 tbsp each of cinnamon and cloves; put spices in a bag; add 1 cup
of water and the vinegar; boil a few minutes; add sugar and boil
20 minutes; add crabapples, oranges and raisins and cook 1/2 hour;
remove spices and seal.
Mrs. F. H. Gruninger.
ORANGE MARMALADE
4 oranges, sliced thin, juice of 2 limes (lemon juice may be sub-
stituted), 2 qts water, let stand 24 hours; then boil 1 hour, remove
from fire; add 4 Ib sugar, let stand 24 hours; boil until it jellies.
Mrs. Alfred P. Kitchen.
ORANGE PRESERVE
Allow 34 ID sugar to each fb of fruit; pare 1/2 of the oranges and
cut the peel into fine shreds; grate the yellow rind from remaining
oranges; remove the white inner skin and throw itaway; separate
all into quarters (remove seeds) and cut into small pieces; drain in
colander and pour juice over sugar (a little water may be needed
unless oranges are very juicy); boil syrup 5 minutes, skim, and add
shredded peel; cook 10 minutes; add grated peel and chopped pulp;
boil 20 minutes, put in jars and seal when cold.
Mrs. H. D. Wade.
ORANGE MARMALADE
12 sweet oranges (Valencia), 6 bitter oranges, (Seville), 4 lem-
ons, 8 lb sugar, 4 qts water. After cutting oranges and lemons in
very thin slices, cover them with the water and let the whole stand
36 hours; then boil three hours; add sugar and boil two hours more.
So much depends on size and sweetness of oranges that one must
judge of the amount of sugar. Also too much boiling makes the
marmalade dark.
ORANGE AND APRICOT MARMALADE
1 lb of best evaporated apricots; soak over night in enough
water to cover; stew very slowly until tender; mash and add 3
oranges, cut in small pieces; measure this mixture and add as much
sugar as fruit; stew all together slowly until it thickens.
Mrs. Kopf.
SPICED OR PICKLED PEACHES
Rub off with a cloth or pare them (this is just a matter of
choice) and prick each with a fork; heat in just enough water to
cover until they almost boil; take out and add to the water 3 tbs
sugar to 7 lbs fruit; boil 15 minutes; skim and add 3 pts vinegar, 1
tisp each of allspice, mace and cinnamon, 1 tsp celery seed, 1 tsp
cloves; put the spices in thin muslin bags; boil all together 10


236
THE WARREN COOK BOOK
STRAWBERRY CONSERVE
Take 1 qt ripe strawberries, 1/2 tb seedless or seeded raisins,
the pulp and grated rind 2 oranges and 1 lemon, 1/2 lb walnuts
(chopped not too fine) and 1 qt granulated sugar. Put all together
in a preserving kettle and cook slowly until a thick syrup is formed;
skim as necessary. This will need about 30 minutes cooking. Put
in tumblers and seal with paraffine as you seal jelly. Peaches and
plums may be used in place of strawberries.
DELICIOUS STRAWBERRY JAM
Crush the berries and put in preserving kettle to cook without
any water; let them bubble all over before adding the sugar, which
should be in the proportion of 3 cups sugar to 2 of berries; let boil
just ten minutes and seal in 1/2 pt cans. This is fine to serve with
ice cream, as it has the real strawberry flavor.
Mrs. C. H. Noyes.
STRAWBERRY AND PINEAPPLE PRESERVE
(SEE AMBROSIA)
STRAWBERRY PRESERVE
Select large solid berries and use a pound of sugar to a fb of
fruit; place alternately a layer of berries and sugar in preserving
kettle and let stand over night. In the morning place over fire and
boil 15 or 20 minutes; pour on platters and let remain three or four
days; then put into jelly glasses and seal.
Mrs. C. T. Conarro.
GREEN TOMATO CONSERVE
Slice 1/3 pk green tomatoes, 2 lemons and 1 orange, removing
seeds of lemons and oranges; let all come to a boil; add 2 tb white
sugar; season to taste with crystalized ginger cut fine, (4 or 5 pieces);
boil until transparent and syrup thickens.
Mrs. W. D. Hinckley.
GREEN TOMATO FIGS
4 tb small green tomatoes, 4 tb sugar, juice of 2 lemons, 1/2 oz
ginger and mace mixed, small stick cinnamon; pierce each tomato
with a fork; then put all together in a porcelain kettle to boil; add
1 lemon sliced as thin as possible; boil all together till fruit is clear;
take from kettle with a skimmer; lay on platters to cool; boil syrup
till thick, adding lemon juice 10 minutes before syrup is done; put
fruit into jars; pour hot syrup over it. Mrs. C. B. Salyer.
TOMATO PRESERVE
8 qts ripe tomatoes (after peeled and sliced), 4 qts sugar, 3
lemons sliced very fine; boil down tomatoes and lemons before
adding the sugar.
Mrs. M. A. Bliss.
YELLOW TOMATO PRESERVE
4 Ib yellow tomatoes (peeled and sliced), pulp and grated rind
4 oranges and 2 lemons; weigh all; add 34 as much sugar and 3 or
4 pieces preserved ginger; boil 20 minutes; put on platters or in


CANNED VEGETABLES
239
qt and boiling water to fill crevices; place rubbers and tops in
position; partially seal, but not tightly; cap and solder tin cans;
sterilize in hot water bath outfit 2 hours; remove jars; tighten covers.
Government Method.
STRING BEANS 2
String and cut the beans; put them into the cans and fill cans
full of cold water; steam 3 hours; remove cover and put on rubber;
steam 1 hour and seal without removing cover.
Mrs. W. D. Hinckley.
BEETS, CARROTS, PARSNIPS AND OTHER ROOT
VEGETABLES
Grade for size, color and degree of ripeness; wash thoroughly,
using a brush; place in boiling water and let boil 3 to 5 minutes so
that skins will scrape easily; plunge in cold water; scrape to remove
skins; pack whole or in sections or cubes; add boiling water and 1
tsp salt to each qt; cook 90 minutes in hot water outfit, as for
String Beans 1.
BEETS 2
Wash young beets; throw into boiling water and cook for 72
hour; remove skins; pack the beets in jars; add 72 pt vinegar to a
qt water (that has been boiled and cooled); fill the jarg and cook 34
of an hour; proceed as with String Beans.
TO CAN CORN
Can the same day as picked. Remove husks and silk; blanch on
the cob in boiling water 5 to 10 minutes; plunge quickly in cold
water; cut corn from the cob with sharp knife; pack corn in jar easily
until full; add 1 tsp salt to each qt and boiling water to fill crevices;
cook 2 hours in hot water outfit as String Beans 1.
Government Method.
TO CAN CORN ON THE COB
Can same day as picked. Blanch as above; pack ears, alternating
butts and tips, in 2 qt glass jars or gallon tin cans; proceed as above
and cook 3 hours in hot water outfit as described in String Beans 1.
Note: On opening can, remove ears from liquid at once, butter
slightly and heat over steam( do not put in water a second time).
Government Method.
TO CAN CORN
Cut tender sweet corn from cob (not too close); to each qt of
corn add 1 tbsp sugar and mix thoroughly; pack cans full, pressing
down well, but allow for expansion; put on rubbers; adjust covers
loosely and cook in boiler in water to 23 cover the cans for 2 hours;
then seal tight; increase boiling water to cover the cans and cook
2 hours more. (When about to open a can, immerse the top in warm
water for a few minutes.)
Miss Kate Winger.
SWEET PEPPERS
One peck red sweet peppers; wash; remove seeds and stems,
and cut in thin strips, working around and around; cover with boil-
ing water; let stand two minutes; drain and plunge into ice water;


242
THE WARREN COOK BOOK
PICKLES
Mrs. T. W. McNett
In making pickles use none but the best cider vinegar, and boil
in a porcelain kettle-never in metal. A small lump of alum dis-
solved and added when scalding pickles the first time, renders them
crisp and tender, but too much is injurious. Keep in glass or stone-
ware; look at them frequently and remove all soft ones; if white
specks appear in the vinegar; drain off and scald, adding 7/2 cup
sugar to each gallon, and pour again over the pickles; bits of horse-
radish and a few cloves assist in preserving the life of the vinegar.
If put away in large stone jars, invert a saucer over the top of the
pickles, so as to keep well under the vinegar. The nicest way to
but up pickles is bottling, sealing while hot, and keeping in a cool,
dark place. Many think that mustard (the large white or yellow)
improves pickles, especially those chopped and bottled, and mangoes.
Never put up pickles in any thing that has held any kind of grease,
and never let them freeze. Use an oaken tub or cask for pickles
in brine, keep them well under, and have more salt than will dis-
solve, so that there will always be plenty at the bottom of the cask.
All pickles should be kept from the air as much as possible. In
making sweet pickles, use best brown sugar, “Coffee C," or good
maple sugar.
BEAN PICKLES
Pick green beans when young and tender; string and place in a
kettle to boil with salt to taste, until they can be pierced with a
fork; drain well in a colander; put in a stone jar; sprinkle with
ground black and cayenne pepper, and cover with strong cider vin-
egar; sugаr may be added, if desired.
PICKLED BLACKBERRIES
Take 4 tb sugar to 7 Hb fruit, 1 pt vinegar, 2 oz cinnamon, 2 oz
cloves; put all together; tie spices in bags; let all scald, but not boil,
just to let the juice run out; soon as berries look red, skim out into a
crock; let the juice cook down until quite rich; then pour over
berries. Perhaps in a week or two you will need to repeat cooking.
Mrs. Dwight Cowan.
SWEET PICKLED BEETS
Boil them in a porcelain kettle till quite soft; when cool, cut
lengthwise or any desired shape; boil equal parts vinegar and sugar
with 1/2 tbsp ground cloves tied in a bag, to each gallon; pour boiling
hot over the beets.
Mrs. T. W. McNett.
SPICED CANTALOUPE
7 tb cantaloupe; pare and cut in sections; 4 tb sugar, 1 pt vinegar,
12 oz ginger root, 1 tsp ground cloves, 2 tsp allspice, 2 tsp cinnamon,
72 tsp ground mace; put the vinegar and sugar on to boil; mix spices


244
THE WARREN COOK BOOK
more.
GREEN CORN SALAD
15 ears green sweet corn, 1 head cabbage medium size, 3 green
peppers, 1/2 cups white sugar, 2 tbsp salt, 4 oz ground mustard,
2 qts vinegar; cut corn from the cob; chop cabbage and peppers
fine; heat vinegar; then add other ingredients except corn, which
add after it is boiling hot, and cook over steam 30 minutes, it must
not boil after corn is added; put into glass jars. This is delicious
with meat and will keep all winter. Mrs. J. P. Johnson.
PICKLED CAULIFLOWER OR RED CABBAGE
Put in strong salt and water 4 days; take out and drain; boil
vinegar, whole black pepper and celery seed to taste; pour on hot
over pickles. Good for use in 6 weeks, better in 3 months.
Mrs. A. Gerould.
CUCUMBER PICKLES I.
5 qts water, 1 pt salt; scald and pour over cucumbers; let stand
3 days; then pour off; make a fresh brine as before and repeat once
On the ninth day take 1/2 water and 1/2 vinegar; to this add
1/2 oz alum; scald and pour over; let stand 6 days; then pour off ;
prepare vinegar, spices, red or green peppers to make hot, and
sugar to taste; be sure that your vinegar is the best, and they will
keep in an open crock 2 years.
Mrs. Fred Darling.
Prepare cucumbers as above. For the last vinegar, allow 1 qt
to 200 small pickles (if vinegar is too strong, use 74 water). To 1
pt pickles, allow 1 tsp each whole black pepper and allspice, 1/2 tsp
cach cloves, mustard seed, celery seed, horseradish in small pieces
(latter not scalded), 1 cup brown sugar to each qt vinegar; scald
all together and pour over pickles.
Mrs. J. R. Drum.
CUCUMBER PICKLES II.
Take small cucumbers; place in jar; pour over them boiling
water; add enough salt to season nicely; repeat boiling this water
for 4 mornings in succession, the fourth morning add a pinch of
alum; the fifth morning take vinegar enough to cover pickles; put
in porcelain kettle with a little sugar and spices tied in bag; let come
to a boil; drain cucumbers out of salt water and place in stone jar
and pour over them boiling vinegar; prepare cucumbers as above
till jar is filled; these will keep all winter. Good plan to put horse-
radish in vinegar.
Mrs. Dwight Cowan.
SLICED PICKLES
Wash and slice small cucumbers to make 2 qts in all, 4 medium
sized onions sliced, 1 green and 1 red sweet pepper, cut in small
pieces; sprinkle all with salt and let stand 3 hours; drain well.
Dressing—1 qt vinegar, (dilute if too strong) 3 cups sugar, 3 tsp
white mustard seed, 3 tsp tumeric; heat thoroughly and put over
cucumbers and heat through. Put in sterilized cans and seal.
Miss Minnie Strong.
CUCUMBER OIL PICKLES
Slice as for the table 24 cucumbers; peel 1 qt small onions; salt
well; stand over night; in the morning, drain thoroughly; take 3


252
THE WARREN COOK BOOK


254
THE WARREN COOK BOOK
tard seed, 1 tsp black pepper, 1 tsp cloves, 1 tsp cinnamon, 2 red
peppers, 1 qt vinegar; mix all together; seal without cooking.
Mrs. J. P. Johnson.
COLD CATSUP
1/2 peck ripe tomatoes, 2/3 cup grated horseradish, 1 cup black
and white mustard seeds mixed, 1 cup sugar, la cup salt, 2 tbsp black
pepper, 2 tsp cinnamon, 1 tsp cloves, 1 tsp mace, 2 red pepper pods
chopped, 1 onion chopped, 1 oz celery seer, 1 qt good vinegar; chop
tomatoes fine and drain; then mix and bottle. Mrs. I. G. Lacy.
GRAPE CATSUP
4 lbs grapes (boiled in 1 qt vinegar); rub through a sieve; add 2
tbs brown sugar, 1 tbsp each of cloves, allspice, cinnamon and pepper,
1/2 tbsp salt; boil until thick.
Aresta Beatty
CURRANT CATSUP
5 lbs currants, 3 lbs sugar, 1 pt vinegar, a little salt, 1 tsp pepper,
3 dessert spoons cinnamon, 1 dessert spoon cloves, 1 dessert spoon
allspice; mash and boil 1 hour.
Mrs. J. O. Parmlee.
CUCUMBER CATSUP
3 doz large cucumbers, peeled and grated, 1/2 doz onions
chopped fine; add 1/2 cup salt; put in colander and drain over night;
then cover with vinegar; add 1/2 oz white mustard, white pepper to
taste; seal cold. For meats and sandwiches.
Mrs. E. N. Smith.
DUTCH MUSTARD
1 tbsp dry mustard, 1 tbsp sugar, 1 tbsp cornstarch, 1 tsp salt,
yolk 1 egg, 1/2 cup vinegar, 1 cup milk; mix mustard, cornstarch,
sugar and salt together; wet gradually with egg and milk; put in
double boiler; when heated, add vinegar; cook until thick and
sinooth, stirring constantly.
Mrs. W. J. Richards.
TOMATO MUSTARD
1 peck ripe tomatoes, 4 onions, 2 red peppers, 1 tbsp whole
cloves, 1 tbsp whole black pepper, 1 tbsp ginger, 2 tbsp salt; boil two
hours; strain; then add 1 small cup brown sugar, 1/2 cup mustard
stirred into 1 pt cider vinegar; boil 2 hours and bottle.
Mrs. Kopf.
MADE MUSTARD
1 tbsp mustard, 1 tbsp sugar, 1 tsp salt, 34 cup vinegar, 1 egg;
let come to boil, stirring constantly. Mrs. Dwight Cowan.
CHILI SAUCE
30 ripe tomatoes, 10 small onions and 6 red pepers, chopped, 3
sugar, 3 tbsp salt, 1 pt vinegar; peel and slice tomatoes and cook
till done; then add chopped onions, sugar, salt and pepper, and 1 tsp
black pepper, and lastly vinegar; cook down quite thick and seal hot.
Mrs. Dwight Cowan.


256
THE WARREN COOK BOOK


CANDIES
257
CANDIES
Frances Allen Langhans
BUTTER SCOTCH NO. 1
1 cup brown sugar, 1/2 cup water, 1 dessert spoon vinegar, piece
of butter size of a walnut; boil until brittle when tried in cold water;
flavor if desired.
Mrs. E. E. Allen.
BUTTER SCOTCH NO. 2
1 cup molasses (golden syrup is best), 1/2 cup sugar, butter size
of hickory nut, 2 tbsp vinegar put in when nearly done; add nuts to
suit, 1/3 cup or more.
CARAMEL CANDY
3 cups sugar, 34 cup milk, 1 cup chopped walnuts, 1 tbsp butter;
caramalize 1 cup sugar by melting over slow fire without water;
then add milk; let all the sugar dissolve, and add the other 2 cups
sugar, and butter; cook until it hardens in water; remove from the
fire, and add nuts; pour on buttered pan and mark in squares.
CHOCOLATE CARAMELS NO. 1
2 cups granulated sugar, 2 tbsp vinegar, 2 tbsp butter, enough
water to moisten the sugar; when nearly done, which can be told by
testing in cold water, add 1 cup grated chocolate and 2 tsp vanilla ;
put into buttered pans; when half cold, mark off with back of knife
into squares.
Mrs. W. J. Richards.
CHOCOLATE CARAMELS NO. 2
27/2 tbsp butter, 1 cup molasses, 2 cups brown sugar, 1/2 cup
milk, 3 squares chocolate, 1 tsp vanilla; put ingredients into kettle
and boil until ,when tried in cold water, a firm ball may be formed in
the fingers; add vanilla just after taking from fire; turn into a
buttered pan; cool and mark in small squares. Mildred J. Allen.
CHOCOLATE CARAMELS NO. 3
1 cup molasses, 1 cup sugar, 14 cup butter, 1 cup grated choco-
late; boiſ until mixture drops hard in water.
Marie Schermerhorn.
COCOANUT CARAMELS
1 pt milk, butter size of an egg, 1 fresh cocoanut (grated fine),
or an equal quantity of the dessicated cocoanut, 3 lbs granulated
sugar, 2 tsp lemon juice (strained); boil slowly until stiff; then beat
to a cream; pour into shallow pans; when partly cool, mark off in
squares.
Hattie Sherman.
MAPLE CARAMELS
1 tb maple sugar, 1 cup rich cream (in the absence of cream, 1
cup milk in which has been melted 1 tbsp butter may be used); cook
until it will stiffen, if tried on a cold plate; pour in sheets and bar
off or in odd shaped patty pans.
Mrs. Myers.


258
THE WARREN COOK BOOK
COCOANUT BAR 1
4 cups sugar, 1 cup water, 72 tsp cream of tartar, 74 tb cocoanut;
cook sugar and water and cream of tartar until it makes a soft ball
when dropped in cold water; remove from fire; beat until it thickens;
then add cocoanut; turn into buttered pans; cool and cut into bars.
Mrs. J. E. Hill, Mrs. J. W. Crawford.
COCOANUT BAR 2
4 cups granulated sugar, 34 cup milk; boil 3 minutes; stir until
it begins to thicken and add 1 grated cocoanut, or an equal quantity
of dessicated cocoanut; spread on buttered pans, and cut into bars.
CRACKER JACK
1 qt unshelled peanuts, 3 qts popcorn, 2 cups molasses, 1 cup
granulated sugar; boil sugar and molasses until it threads; add å
pinch of soda before removing from stove; inix popcorn and peanuts;
pour the candy over it.
CREAM CANDY (GENUINE)
2 cups sweet cream, 2 cups light brown sugar, small piece of
butter, pinch of salt; place together in a sauce pan and boil gently
without stirring about 20 minutes; pour out; cool and mark off into
squares. The consistency of the candy, when cold, should be that
of wax, not in the least brittle or sticky.
Mrs. M. W. Jamieson.
CANDIED PINEAPPLE
Peel and cut the pineapple in rather thin slices; remove the core
and cut slices in half, giving them a crescent shape; allow a cup of
water to each pound of pineapple, and cook slowly until tender and
clear; remove the fruit and add to the water a pound of sugar for
each pound of fruit; boil the syrup down 13; then put in the fruit
and cook until it is transparent; again carefully remove the slices;
spread on a platter and set in the sun; cook the syrup down to a
candy stage and pour over the fruit slices; let dry and pack away in
glass jars with dry sugar or brandied papers between each layer.
This method insures a tender and delicious conserve equally suitable
for the candy box or fruit cakes and salads.
Good Housekeeping.
GRAPE FRUIT PEEL (CANDIED)
Cut peel into strips ; soak 48 hours in salt water, using 1 tbsp
salt to 1 qt water; drain off salt water; put in granite kettle with
clear, cold water and boil 6 to 8 hours, changing water 4 times during
the boiling; when tender, drain; take equal weight of sugar and fruit
and to each pound of peel, 1 cup cold water ; boil down until syrup
is absorbed by the fruit peel; take out carefully; drain; lay on platter
over night; then roll in sifted powdered sugar.
Mrs. W. D. Todd.
FUDGE NO. 1
2 cups granulated sugar, 1 cup milk, 1 tbsp butter, 1 tsp vanilla,
2 squares chocolate, 1 cup nuts if desired; boil ingredients until


CANDIES
259
mixture forms soft ball in cold water; then pour on marble slab and
stir with a wooden spoon; remove with flat knife to buttered plate
and cut in pieces.
Frances A. Langhans.
FUDGE NO. 2
2 cups granulated sugar, 1 cup milk or 1/2 cream and milk, 14
cake chocolate, butter size of a walnut; mix the ingredients and boil,
stirring constantly until it forms a soft ball when tried in cold water;
before removing from fire, add 1/2 tsp vanilla; when done, beat
rapidly until creamy; add chopped nuts or cocoanut, if desired; pour
on buttered plates and cut into squares.
Mrs. Gilbert Davis.
FUDGE NO. 3
3 cups light brown sugar, 34 cup cream or milk, butter the size
of an egg, 1 tbsp grated chocolate, 1 cup nuts (chopped fine), 72
cocoanut (chopped fine), 1/2 tsp vanilla; put sugar, milk, butter and
chocolate in pan and boil about 10 minutes, or until it strings, stirring
all the time; take from stove; add nuts and cocoanut; stir until thick;
then pour onto buttered platter. Mrs. Davis, Tionesta, Pa.
FUDGE NO. 4
Melt 1 tbsp butter; add 1/2 cup milk and 17/2 cups sugar; stir
until sugar is dissolved; then add 5 tbsp prepared cocoa or 2 squares
chocolate; heat to boiling point and boil 12 minutes, stirring occa-
sionally to prevent burning; remove from fire; add 2 tsp vanilla,
and beat until creamy; pour into buttered pan; cool and cut into
squares.
Mary White.
FIG BISQUE
1 cup light brown sugar, 1 cup granulated sugar, white of 1 egg,
72 cup water, 1 cup chopped figs; boil sugar and water until it makes
soft ball in water; then stir this syrup into beaten white of egg and
beat until nearly thick; stir in figs quickly and dip out with teaspoon
on waxed paper.
Lillian B. Bairstow.
GLACE NUTS
2 cups sugar, 1 cup boiling water, 1/8 tsp cream of tartar; boil
ingredients together until syrup begins to discolor (310 degrees
Fahrenheit); remove from fire and place sauce-pan in cold water to
instantly stop boiling; remove from cold into hot water while
dipping; take nuts and dip separately; place on oiled papers.
Frances A. Langhans.
ITALIAN CREAM FUDGE
2 cups light brown sugar, 1 cup granulated sugar, 1 cup milk, 2
tbsp butter; cook until it forms soft ball in water; then remove from
fire and beat until it becomes creamy; add 7/2 cup nuts.
LEMON CANDY (CLEAR)
Dissolve 1/2 lbs loaf sugar in 12 pt water; add the white of 1
egg; when it is boiled sufficiently to snap in cold water, add 1 teacup
strained lemon juice; boil quickly again until it snaps in cold water;
pour on buttered plates and cut in even squares. Mrs. Myers.


260
THE WARREN COOK BOOK
MAPLE SUGAR CANDY
1 tb soft maple sugar, 34 cup thin cream, 74 cup boiling water, 33
cup walnuts or pecan meats; break sugar in pieces; put into sauce
pan with cream and water; bring to boiling point; boil until soft ball
is formed when tried in cold water; remove from fire; beat until
creamy; add nuts; pour into buttered tins.
MISSISSIPPI PECAN CANDY
2 cups pulverized sugar, 1/2 cup cream, butter size of walnut, 1
tbsp cocoa, small tsp vanilla, 1 cup pecan meats; mix sugar, cream,
butter and cocoa in kettle; put over quick fire, stirring constantly:
when it has boiled 2 or 3 minutes, try it in water; when soft ball
forms, remove from fire; flavor with vanilla; beat until creamy; stir
in nuts and pour on buttered tins.
MOLASSES CANDY
1 cup best N. 0. molasses, 1 cup white sugar, 1 tbsp vinegar, 2
tbsp butter, 74 cup hot water.
Elizabeth Clough.
ORANGE PEEL (CANDIED)
Cut skins in strips; put on in cold water; when it boils up, turn
off; cover with hot water and turn off twice (three waters in all);
put them in a thick white syrup; let them lie in that over night; in
the morning, take strips out and lay on plates to drain; just before
dry, sprinkle with granulated sugar.
Mrs. C. H. Smith.
PENOCHE
2 cups brown sugar, 1 cup milk, piece of butter size of an egg, 1
tsp vanilla, 1 cup walnut meats; boil until when tried in cold water a
very firm ball is formed; stir until creamy; add nuts and pour into
buttered pan; when cool, cut in squares. If possible, use marble
slab, as in Fudge 1.
Frances A. Langhans.
PEANUT CANDY 1
2 cups sugar, 1/2 cups water, 72 cup molasses, 1 tsp butter; boil
until it will harden when dropped in cold water; add 2 cups peanut
meats ; spread; cool; cut in squares.
Mrs. J. W. Kitchen.
PEANUT CANDY 2
To 1 large cup New Orleans molasses, add 1/2 cup brown sugar
and a lump of butter; boil until it will harden in cold water; shell
and chop, not very fine, 1 qt freshly roasted peanuts; when the candy
is done, stir in the nuts and mix thoroughly; pour into buttered
plates; cut in squares.
Mrs. James Hand.
PEANUT CANDY 3
3 cups brown sugar, 1/2 cup water; boil until it strings from the
spoon; add butter and nuts to taste.
Hattie Sherman.
PEANUT CANDY 4
2 cups light brown sugar, 1 heaping tbsp butter, 1/2 or 34 cup
water (enough to moisten sugar well); boil until it forms soft ball


CANDIES
261
when dropped in cold water; add large cup shelled peanuts; remove
from fire and stir until it begins to grain ; pour into buttered pan to
cool.
Florence S. Wood.
PEANUT FUDGE
1 cup white sugar, 1 cup brown sugar, butter size of walnut, 2
tbsp peanut butter, 34 cup milk; cook together as other fudge.
Mrs. M. A. Bliss, Jamestown, N. Y.
PEANUT BAR
Melt 2 cups granulated sugar and pour over 1 cup nut meats.
This makes a delicious brittle candy. Frances A. Langhans.
POPCORN BALLS
2 cups molasses, 1 cup brown sugar, 1 tbsp vinegar, piece of
butter size of small egg; cook this mixture in large kettle until it
is brittle in cold water; pop the corn (enough to make 4 qts
when popped); salt it and sift it through the fingers, taking care to
remove all hard kernels and loose salt; then stir into the kettle all
the corn the candy will take up; heap on buttered plates and cut into
blocks or mould into balls while warm.
PRALINES
178 cups powdered sugar, 1 cup maple syrup, 1/2 cup cream, 2
cups hickory nuts or pecans; boil first 3 ingredients until, when tried
in water, a soft ball is formed; remove from fire and beat until
creamy; add nuts and drop from tip of spoon in small piles on
buttered paper.
PUFFED RICE
Boil together 1 cup granulated sugar, 1/2 cup water, 1 tsp vinegar
for 5 minutes; then add 2 tbsp molasses, butter size of a walnut, 12
tsp salt; boil until a few drops in cold water become hard and brittle;
take from fire; stir in 1/2 package Quaker puffed rice previously
warmed, and spread on dish to cool.
SEA FOAM
1 cup light brown sugar, 1 cup granulated sugar, 1 cup water,
white of 1 egg, vanilla, 1/2 cup walnut meats; cook sugar and water
until the syrup forms a waxy ball in cold water; remove from fire
and let stand while beating white of egg with whisk; when light,
pour syrup in slowly, beating until stiff enough to hold its shape;
then add nuts and put quickly on buttered platter, using two spoons.
Hilda W. Jacobs.
SALTED ALMONDS
Blanch almonds and dry on a towel; place in pie tin and pour
over them 1 or 2 tsp melted butter; salt well and place in oven until
a golden brown.
Frances A. Langhans.
STUFFED DATES
Remove seeds; fill cavity with nuts or fondant or a combination
of both and then roll in granulated sugar.


262
THE WARREN COOK BOOK
STUFFED FIGS OR PRUNES
Steam until tender, or about 20 minutes; stuff with marshmal-
lows and roll in pulverized sugar.
Mrs. W. J. Richards.
TEXAS CHIPS
1 large kitchen spoon each of melted butter and sugar, 2 of water
and 3 of molasses; boil until brittle if dropped in water ; pour into
buttered plates and as it cools, pull from the edges, out from dish as
thin as possible and snap off. This will make a large quantity.
Marie Schermerhorn.
VANILLA TAFFY
1 tb sugar, 1 tsp vanilla, 1 oz gum arabic, 1 cup cream; boil
sugar and cream together; when half done, add the dissolved gum
arabic; when done, add the vanilla. (This filled with nuts is very
nice.) Cool and pull.
Marie Schermerhorn.
VINEGAR TAFFY
172 lbs light brown sugar, 1/3 cup butter, 34 cup vinegar (if very
strong, dilute with water); boil very slowly until it makes soft ball
in water; pour into buttered platter and pull when cool enough to
handle.
Lillian B. Bairstow.
WHITE TAFFY
3 cups sugar, 1 cup water, 1 tbsp vinegar; boil very slowly
without stirring; try in cold water and when hard, pour into greased
dripping pan; cool and pull; flavor to taste. Flora B. Smith,
OLD-FASHIONED WHITE CANDY
1 cup cold water, 2 cups granulated sugar, 1 level tsp cream of
tartar; flavor to taste; when brittle in cold water, it is done; pull at
least 12 hour.
Mrs. Jane Orr.
PLAIN HONEY TAFFY
1 cup honey, 1 cup sugar, 13 cup cold water, 1 tsp vanilla; boil
honey and sugar together until the mixture makes hard ball; add
vanilla or other flavor; put on buttered tin or platter to cool; pull
until white. If cooking utensil is buttered around top, honey will
not boil over.
Linn L. Keller.
DIRECTIONS FOR PULLING CANDY
Candy to be pulled must be cooked until it is brittle when cool;
therefore, the pulling must begin with the first hardening of the
edges of the candy in the buttered pans; work steadily, adding a
little at a time as it cools sufficiently until it is all taken up. If the
warmth of 'the hands is not sufficient, work over a stove, as keeping
the candy warm facilitates the process. Faithful work for 2 hour
(never less time) makes the candy light, smooth, brittle, yet with
that melting quality so desirable.
Mrs. Jane Orr.
WHITE FONDANT
27/2 tbs sugar, 1/2 cups hot water, 14 tsp cream of tartar; put
ingredients into a smooth granite pan; place on range and heat
gradually to boiling point; boil without stirring until when tried in


266
THE WARREN COOK BOOK


268
THE WARREN COOK BOOK
IRON RUST-Dissolve a tsp salt in a tbsp or more lemon juice
and apply to stain, then hang in the sun. Several applications may
be necessary before the stain is entirely removed.
GRASS STAIN-Either alcohol, molasses or chloroform will
remove grass stain. Lard is also used successfully.
MACHINE OIL OR VASELINE-Rub with soap and cold
water. Hot water sets the stain.
FRESH GREASE SPOTS IN CARPET-Cover spot with
magnesia or buckwheat flour; let lay for 2 hours; brush off and
repeat until grease is all absorbed.
TAR-Use kerosene oil, or rub lard well into the tar; then rub
with soap and hot water.
STAINS OF LONG STANDING-Wet in cold water; dip in
javelle water for a minute or two; then rinse in several waters; dry
in the sun.
If this fails, the oxalic acid solution given below is
infallible.
PAINT STAINS that are dry and old may be removed from
cotton or woolen goods with chloroform.
BLOOD STAINS may in most cases be removed by soaking in
cold water with a little salt in it.
JAVELLE WATER-Put 2 tbs salsoda in a large granite pan
or stone jar; pour 4 qts boiling water over it and stir until well
dissolved; add 1 Ib chloride of lime and let stand a day or two,
stirring occasionally; let settle; then drain off clear. portion and
strain into fruit jars.
TO WHITEN CLOTHES when washing, add a small teacup
of javelle water to a boiler of water; pour over well rubbed clothes;
let stand 15 minutes, stirring occasionally that every part may be
thoroughly scalded; rinse well and dry.
OXALIC SOLUTION—Put 1/2 oz oxalic acid (crystalized) in
a pt bottle of water; when dissolved it is ready for use; plainly label
the bottle, as it is very poisonous. After an application of this, the
fabric should be quickly and well rinsed.
TO KEEP ICE CHEST in a good condition, wash thoroughly
once a week with cold or lukewarm water in which washing soda has
been dissolved. If anything is spilled in an ice chest, it should be
wiped off at once.
TO REMOVE RUST FROM STEEL, rub well with sweet oil
and then with pulverized lime.
TO REMOVE PAINT FROM GLASS, dip a damp cloth in
baking soda and rub it over the spots.
TO DESTROY ANTS-Sprinkle a large, clean, damp sponge
with white sugar and place where ants are troublesome, and they
will collect on the sponge; dip in boiling water and repeat. Destroy
the ant hill where they come from with boiling water if it can be
located.


C. S. KNABB, President and Treasurer
A. M. KNABB, Vice-President
R. M. KNABB, Secretary
All Agreements Contingent Upon Strikes, Accidents, or Other Causes
Beyond Our Control
Factories: MARCUS HOOK, PA.; WARREN, PA.
A.KNABB & CO.
INCORPORATED
MANUFACTURERS OF-
Barrels and Regs
OF ALL DESCRIPTIONS
For Oil, Lard, Beef, Pork, Provisions and Condensed Milk
WARREN, PA.
-269—


Warren Oil Company of Pennsylvania
WARREN, PA.
-275–


The 20th Century Kar-O-Kid

Mothers, look here! How can you be without a Kar-O-Kid? Just
think, it is the bed, the crib, the bassinet, the play-pen and baby-
walker, all rolled up in one. It is clean and sanitary. It is a sleeping
car for out door use. Place on the veranda or in the yard under the old
shade tree by throwing a netting over the top, the baby is protected
from dogs, cats, bugs and insects. It is a perfect care-taker. Every
baby should have a Kar-O-Kid. The Kar-O-Kid is the latest creation
for baby's comfort that has ever been invented. Size of Kar-O-Kid is
42 inches long x 26 inches wide x 32 inches high. Weight 40 lbs. Fin-
ished in White Enamel regularly. Can be finished in Ivory if so
ordered. Look for the name KAR-O-KID on the name plate; do not ac-
cept a substitute. Sold by furniture and department stores or direct if
your dealer cannot supply you. Do not accept something similar.
There is only ONE KAR-O-KID and any concern employing the same
or similar device for means to raise and lower the bed in different hori.
zontal planes is infringing on our PATENT and if found guilty will be
punished to the full extent of the law for such infringement. Ask for
the genuine KAR-O-KID.
UNION FURNITURE AND NOVELTY CO.
Warren, Pennsylvania
-276–


RECIPE
For The Best Flavored Town
In The World
THAT'S
WARREN,
PA.
Take a Bushel of Pride in Warren. Mix
with the Spirit of Enterprise. Adda Gallon
of Oil of Gladness. Stir well with the
Spoon of Activity.
BAKE IN THE OVEN OF
COMMON SENSE
Serve
YOUR CHAMBER OF COMMERCE
Whenever
CALLED UPON
“A Dish Fit for a King"
Telephone 470
How Can The Warren Chamber of Commerce
Serve You?
-278


AN OUNCE OF PROOF
is worth
A TON OF ARGUMENT
Give us your account and make use of your
bank connections in any legitimate way you
please and we will give you the PROOF that you
derive a splendid benefit by affiliating with us.
CITIZENS NATIONAL BANK
WARREN, PA.
Leonardson-Woollcott Co.
Ladies' and Misses'
Wearing Apparel Exclusively
Liberty Street
Bell Phone
WARREN, PA.
-280-


Cooking

Can be made a fine art, and
women are naturally good judges
of things to eat and drink.
SHOEMAKING is a fine art,
Slandard
and many women are good judges
BOOT-TOP
of footwear. Our very large pat-
ronage by Warren women is gratifying proof that
SPAT
Eberhart & Miller's
Careful
FOOTWEAR satisfy their exacting tastes.
Fitting Always.
Opposite Soldiers' Monument
Warren Trust Co.
BANK WITH US
4 Per Cent. on Savings Accounts
-281—


Schellhammer & Co.
BERGER'S
Pure Food Store
Plumbing & Heating
QUALITY GROCERIES
TRY IT
Fine Bathroom Fixtures a Specialty
J. H. BERGER
Surely You Know
MEATS
That the proper place
to buy Electrical Goods
is at an Electrical Store
-OF THE
Highest Quality
Angove's Market
C. Beckley's
Electric Shop
For Anything Electrical
THE
The Misses Lesser
Invite the public to
visit their store when
in search of
Tasty Bakery
HIGH GRADE GOODS
The Home of Good
Things to Eat
-284


For a Large and Fine Assortment of
Furniture and Rugs
SAVOY COFFEE
See
THAT'S ALL
H. L. GREENLUND
KOPF & HENRY
331 EXCHANGE BLOCK
Both Phones
Warren, Pa.
THE
Home of Fine Chocolates
Page & Shaw Gilbert's
Maillard's Belle Mead Sweets
Hopewell Dainties
Reymer's Eleanor Russell
And Mell's
TRY
BAYER
MERLE GRAHAM
Bell Phone 1065 Union Phone 188
WARREN, PA.
FOR
R. S. MEAD
Furniture
DEALER IN
“NUF CED”
Fresh and Salt Meats
Poultry, Etc.
500 WATER STREET
BAKER & JOHNSON
Borg Studio
Dry Goods, Notions and
Ladies' Furnishings
Photographs, Picture Fram-
ing and Enlarging, Kodaks,
Cameras, Supplies and Fin-
ishing.
Elti-Nola Phonographs
124 Penn'a Ave. W.
Warren, Pa.
Agents for McCall Patterns
Only Ground Floor Studio in the City
--285-


INDEX
291
Cakes, Continued
Ice Cream, 157
Jelly Rolled, 158
Lemon, 158
Maple Sugar, 158
Neapolitan, 158-9
Orange, 159
Prune, Almond, 159
Ribbon, 159
Spice, Raisin, 160
Sour Cream, 160
Sour Milk, 160
Sponge Cocoanut, 160
Sponge Lemon, 158
Tilden, 160
White, 160
Yellow, 161
Cake, Loaf, 168
Angel-food, 168
Apple Sauce, 168
Archangel, 168
Blackberry, 168
Black Cap, 169
Blueberry, 108
Butternut, 174
Clove, 169
Chocolate, 169-70
Cocoanut, 170
Coffee, 102-108-170
Corn Starch, 170
Cream Almond, 170
Cream, Sour, 160-175
Cream, Sweet, 175
Devils Food, 170
Delicate, 171
Dried Apple, 173
Eggless, 171
Fruit, 171-173
Gingerbread, 172
Gold, 173
Hickorynut, 173
Huckleberry, 174
Lilly, 174
Marble, 174
Molasses, 174
Mahogany, 174
One Egg, 170
Pound, 175
Tumbler, 175
Pork, 175
Prune, 175
Quick, 175
Spanish Buns, 177
Spice, 177
Sponge, 176-225
Sponge, boiled, 176
Sponge, Chocolate, 169
Sponge, Molasses, 174
Sponge, White, 176
Sunshine 175-6
Virginia, 178
Walnut, 178
White, 178
Cake, Continued
War, 178
Cakes, Griddle, 111
Cakes, Little, 189
Brownies, 189
Brunswick, 189
Chocolate Sqs., 189
Chocolate Eclairs, 189
Cocoanut Balls, 189
Cream Puffs, 189
Ginger Cakes, 190
Kisses, 189
Lemon Queens, 190
Macaroons, 189-90
Marguerites, 190
Mocha Tarts, 190
Neverfail, 190
Nut, 190
Oat Meal, 191
Patty Cakes, 190
Peanut, 191
Rock Biscuit, 191
Walnut Bars, 191
Sponge Drops, 191
Candies, 257
Almond, Cream, 264
Almonds, Salted, 261
Butter Scotch, 257
Caramels, 257
Chocolate, 257-264
Christmas, 263
Cocoanut, 257-8-264
Cracker Jack, 258
Cream, 258-264
Cream Chocolate, 264
Cream Cherry, 264
Cream Cocoanut, 264
Cream Date, 264
Cream French, 263-4
Cream Hickorynut 265
Cream Neapolitan, 265
Cream Orange, 265
Cream Walnut, 265
Fudge, 258
Grapefruit, 258
Lemon, 259
Maple, 257-260
Molasses, 260
Orange Peel, 260
Paste, Turkish, 263
Peanut, 260-1
Penoche, 260
Pineapple, 258
Popcorn Balls, 261
Pralines, 261
Puffed Rice, 261
Sea Foam, 261
Taffy, Honey, 262
Taffy, Vanilla, 262
Taffy, Vinegar, 262
Taffy, White, 262
Texas Chips, 262
Uncooked, 263
Candies, Continued
Walnut Loaf, 265
White, 262
Canned Fruits, 227
Vegetables, 238
Cantaloupe Pickles, 242
Salad,
Carrot Conserve, 230
Pudding, 123
Carrots Fried, 63
Stewed, 63
Catsups, 253
Catsup, Cold, 254
Cucumber, 254
Currant, 254
Grape, 254
Tomato, 253
Cauliflower, Creamed, 64
Au Gratin, 64
With Sauce, 64
Celery Salad, 82
Soup, 12-225
Cereals, 76-115
Cheese Balls, 91
Cottage, 92
Fondue, 92
Salad, 82
Sandwiches, 95-116
Souffle, 92
Straws, 92
Cherry Butter, 230
Candy, 264
Canned, 227
Conserve, 230
Ice, 207
Pie, 145
Preserves, 230
Salad, 82
Chestnut Stuffing, 51
Chicken, Boiled, 45-77
Broiled, 45
Broth, 221
Capons, 46
En Casserole, 48
Creamed, 47
Croquettes, 93
Fillet, 46
Fricasseed, 48
Fried, 48
By Fireless, 77
Gumbo, 48
A La King, 46
With Mushrooms, 46-7
Maryland, 45
Pie, 47-8
Pressed, 46
With Rice, 48
Roast, 45
Salad, 82
Sandwiches, 11
Scalloped, 49
Stuffing, 45
Chilli Sauce, 254


292
INDEX
Chocolate, A Drink, 196
Cake, 155-169
Candy, 257-264
Cookies, 181
Eclairs, 189
Filling, 161
Frosting, 164
Ice Cream, 204
Pie, 145
Pudding, 124
Sauce, 130
Chops, Lamb, 34-76
Pork, 35
Veal, 39-95
Chowder, Clam, 20
Pickle, 243
Vegetable, 16
Cider, Eggnog, 199
To Keep, 200
Clam Broth, 221
Chowder, 20
Clams Deviled, 21
Minced, 21
Cleaning Fluid, 267
Cocoa, 196
Cocoanut Cake, 64-170
Candy, 258
Cookies, 181-186
Custard, 138
Filling, 161
Frosting, 164
Macaroons, 189
Pie, 145-6
Codfish Balls, 21
Boiled, 21
Creamed, 21
Coffee, To Make, 194-5
Bran, 195
Cake, 156-170
Ice Cream, 204
Jelly, 137
Mousse, 211
Puff, 137
Cold Desserts, 134
Apricots Jellied, 134
Apple, 135
Apple Tapioca, 134
Banana Whip, 135
Boquet Delicious, 135
Boston Cream, 135
Bisque Glace, 136
Butter Scotch, 136
Caramel Custard, 136
Cream de Russe, 136
Corn Starch, 136
Charlotte Russe, 136-7
Chocolate, 137
Coffee Jelly, 137
Coffee Puff, 137
Cocoanut Cream, 138
Cocoanut Custard, 138
Custard Baked, 138-122
Date, 138
Cold Desserts, Continued
Fruit, 138
Floating Island, 138
Ginger Cream, 139
Imperial Rice, 139
Lemon Cream, 139
Marshmallow, 139
Maple Cream, 139-140
Maple Custard, 140
Orange Custard, 140
Orange Snow, 140
Peach Trifle, 140
Peaches and Nuts, 140
Pineapple Sponge, 140
Prune Pudding, 140
Snow Pudding, 141
Sponge Box, 141
Spanish Cream, 141
Tapioca Sherbet, 141
Tapicca Cream, 130
Cold Slaw, 63
Conserves & Preserves 230
Ambrosia, 230
Apple Butter, 230
Apricot, 230
Carrot, 230
Cherry, 230
Cherry Butter, 230
Currant, 231
Currant Raspberry 231
Elderberry, 231
Gooseberry, 235
Grape, 231
Grape Fruit, 231
Grape Jam, 231
Grape Spiced, 231
Jim Jam, 232
Orange, 232
Peach, 232
Peach Marmalade, 233
Peach Spiced, 232
Pear, 233
Pear Chips, 233
Pear Marmalade, 233
Pear Spiced, 233
Plum, 234
Plum Butter, 234
Plum Relish, 234
Plum Spiced, 234
Pumpkin Marmalade,
234
Quince Honey, 235
Raspberry, 235
Rhubarb, 235
Strawberry Conserve,
236
Strawberry Jam, 236
Tomato, 236
Cottage Cheese, 92
Cookies, 181-185
Brown Sugar, 181
Buttermilk, 181
Caraway, 181
Cookies, Continued
Chocolate, 181
Children's, 182
Cocoanut, 181-186
Date, 182
Fig, 182
Filled, 182
Fruit, 182
Fruit Chocolate, 182
Fruit Drops, 182-3
Ginger, 183
Ginger Snaps, 183-4
Hermits, 186
Imperial, 184
Jumbles, 186
Lemon Snaps, 186
Nut Drops, 184
Oak Flake Drops, 191
Peanut Drops, 191
Pepper Nuts, 186
Raisin, 184
Scotch, 184
Sugar, 184
Sand Tarts, 186
Sour Milk, 185
Sour Cream, 185
Cordials, 199
Corn Bread, 100-1
Cake, Johnny, 108
Griddle Cakes, 112
Muffins, 109
Corn, Green, Baked, 64
Green, Boiled, 64
Green, Canned, 239
Green, Fritters, 64
Green Pickles, 243-4
Green, Pudding, 64
Green, Smothered, 65
Soup, 12
Corn Starch Cake, 170
Pudding, 136
Corned Beef, 32-3
Crab Apple Jelly, 222
Cranberry Jelly, 222
Sauce, 42
Dumplings, 47
Frappe, 207
Cream Candies, 263-264
Cake, 175
Fillings, 161
Jelly, 222
Pie, 46
Puffs, 189
Sauce, 130
Toast, 225
Croquettes Cheese 93
Chicken, 93
Macaroni, 93
Potato, 93-94
Potato Sweet, 71
Rice, 94
Salmon, 25-94
Veal, 95


INDEX
297
Quail, Broiled, 52
Roast, 52
Pumpkin, Continued
Pie, 150-151
Punch, Canton, 198
Currant, 198
Fruit, 197
Grape, 198
Mint, 198
Raspberry, 198
Tutti Fruitti, 198
Puddings and Sauces 121-
132
Pudding, Almond, 122
Apple, 121-122
Apple Dumpling, 121
Apple Porcupine, 122
Birds Nest, 122
Black, 122
Bread, 122
Blueberry, 123
Brown Betty, 123
Brown, 123
Buckeye, 123
Caramel, 123
Carrot, 123
Chocolate, 124-125
Cornstarch, 136
Cottage, 125
Cream Cake, 124
Cream Sponge Roll,
124
Date, 138
Fig. 125
Fruit, 124-125
Ginger, 126
Ginger Bread, 126
Graham, 126
Honey Comb, 126
Indian, 126
Mountain Dew, 127
Peach Kuchen, 127
Peach Short Cake, 127
Pineapple Tortes, 127
Plum, English, 127
Quick Steamed, 127
Raisin Puffs, 127
Rice, 128
Rice Meringue, 128
Rice, Eggless, 128
Rice, Old Fashioned,
128
Snow, 141
Strawberry, 128
Strawberry Dump-
ling, 129
Strawberry
ort
Cake, 128-129
Suet, 129-130
Tapioca, 130
Pudding Sauces, 130
Rabbit, Fricasseed, 52
Panned, 52
Radishes, 71
Raisin Bread, 104
Cookies, 184
Filling, 160
Pickle, 248
Pie, 151
Puffs, 127
Raspberry Ice, 210
Ice Cream, 206
Jelly, 224
Pie, 151
Preserves, 235
Punch, 198
Sherbet, 209
Vinegar, 198
Raspberries, Canned, 227
Reed Birds, 53
Rennet Custard, 215
Rhubarb, Canned, 228
Jelly, 225
Marmalade, 232
Preserves, 235
Pies, 150
Rice, Boiled, 71
Croquettes, 94
Griddle Cakes, 113
Muffins, 111
Pie, 151
Puddings, 128-225
Spanish, 72
Steamed, 72
Water, 224
With Egg & Cheese 97
Rolls, 105
Rusk, 105
Salads, Continued
Chicken, 82
Cucumber, 83
Date, 83
Egg, 83
Endive-Bacon, 83
Fig-Orange, 83
Fruit, 84
Grape Fruit, 84
Lettuce, Head, 84
Lettuce, Onion, 85
Lobster, 85
Marshmallow, 85
A la Mason, 85
Pear, 85
Pecan-Malaga, 86
Perfection, 86
Pimento, 86
Potato, 86
Prune & Pineapple, 86
Russian, 87
Roosevelt, 87
Salmon, 87
Shrimp, 88
Spanish, 88
Spinach, 88
Sweetbread, 88
Tomato, 88
Tomato Jelly, 88
Tongue aspec, 88
Vegetable, 89
Waldorf, 89
Watercress,
89
Salsify, Creamed, 67
Fritters, 67
Soup, 15
Salmon, Baked, 25
Croquettes, 25-94
Loaf, 25
Salad, 87
Scallop, 25
Steamed, 25
Sandwiches and Sand-
wich Fillings, 116-119
Bacon, 116
Beet and Cheese, 116
Cheese, 116-117-92
Chicken, 116
Chili Sauce & Egg 116
Club, 116-117
Cottage Cheese, 117
Dill Pickle, 117
Egg, 117
Egg and Onion, 117
Fig and Nut, 117
Ham, 117
Horseradish, 117
Layer, 117
Lettuce, 118
Luncheon, 118
Marshmallow, 118
Mint, 118
Montauk, 118
Salad Dressings, 78-79
Boiled, 78-79
French, 79
Fruit, 79
Oil Mayonnaise, 80
Roquefort, 80
Russian, 80
Sour Cream, 81
Tartare, 81
Salads, 78
Apple, Celery, 81
Banana, 81
Bean, 81
Beet, 81
Cabbage, 81
Cabbage Jellied, 82
Cantaloupe, 82
Celery and String
Beans, 82
Cheese, 82
Cherry, 82
Quince Conserve, 235
Honey, 235
Jelly, 224





Index to Departments
Biscuit, Muffins, Griddle Cakes, Waffles.
Bread, Buns, Rolls, etc.........
Cakes (Layer) Fillings and Frostings........
Cakes (Loaf)......
Candies
Canned Fruit.....
Canned Vegetables............
Catsup, Chili Sauce, etc............
Cold Desserts.........
Conserves and Preserves...........
Cookies, Doughnuts, Little Cakes..
Drinks and Fruit Syrups.....
Eggs
Entrees and Luncheon Dishes..
Fireless Cooking.....
Fish
Food For The Sick..........
Ice Cream, Sherbet, Ices, etc..........
Jellies
.........
Luncheon Dishes and Entrees.....
Meats
Miscellaneous
Pastry and Pies.........
Pickles
Poultry, Game, etc...............
Puddings and Sauces.........
Salads and Salad Dressings..
Sandwiches and Sandwich Fillings....
Soups
Vegetables
107-113
99-106
..........154-165
168-178
......................257-265
.227-229
.238-241
...253-255
.134-141
..230-237
.181-194
.194-201
55-59
91-98
76-77
18-27
.213-219
202-212
..220-225
91-98
28-43
..267-269
143-152
.242-251
45-53
..........121-132
78-89
116-119
11-16
60-75