Maids' and Matrons
COOKBOOK
С.
GOOD THINGS TO EAT and
HOW TO PREPARE THEM


!!!"
REC
10





Maids and Matrons Membership
Mrs. Ben F. Barnes
Mrs. J. C. Woofter
Mrs. Ralph Stewart
Mrs. Jas. Stewart
Mrs. R. B. Chadwick
Mrs. H. V. Beck
Mrs. Will Morrison
Mrs. Ora Day
Mrs. J. R. Connelly
Mrs. Ethel Poland
Mrs. Burt Dolph
Mrs. Chas. V. Parrott
Mrs. Frank Louis
Mrs. W. P. Adams
Mrs. H. W. Marshall
Mrs. J. L. Horlacher
Mrs. S. E. Keedy
Mrs. John Gilaspie
Mrs. J. D. Epard
Mrs. L. P. Stewart
Mrs. Carl Deves
Mrs. J. A. Seright
Mrs. H. E. Ketchum
Mrs. Harold E. Sloan
Mrs. George McAdams
Mrs. Harriet Carnes
Mrs. Guy Epard
Mrs. F. N. Bauer
Mrs. Jack Wolf
Mrs. Robt. English
Mrs. G. W. Love
Mrs. Linnie Montgomery
Mrs. Rosa Coil
Mrs. Sarah Miller
Mrs. Harry Wisdom
Miss Amanda Love
Miss Minnie Love
Miss Helen Ketchum
Miss Nora Poland
Miss Winnie Koontz
Miss Mabel Horlacher
Miss Hilda Parrott
Miss Dorothy Gilaspie
Miss Edna Jones
Mrs. Walter G. Chance
Mrs. Frank Dean
Mrs. R. A. White
Mrs. G. W. L. Martin
Mrs. Levi Thomas
Mrs. Myrtle Perry
Mrs. G. W. Capps
Mrs. Cris Jespersen
Mrs. Will Spaeth
Mrs. Loren Jones
..



THOMAS COUNTY COURT HOUSE
COUNTY OFFICIALS
A. A. GILASPIE
A. B. SARGENT
C. M. CRAWFORD
R. B. SNELL
JESSIE JONES
Representative
.County Clerk
. County Treasurer
County Treasurer-Elect
....Register of Deeds
. County Superintendent
.County Attorney
.Probate Judge
County Engineer
.County Sheriff
LULU HOLMES
E. F. BECKNER
JOHN MAXWELL
W. O. WILLIAMS
JOHN MALLORY
BOARD OF COMMISSIONERS
ROY LEAK
H. V. BECK
..First District, Colby, Kansas
Second District, Colby, Kansas
.Third District, Brewster, Kansas
J. B. PARKER


Preface
In offering this little book to the public
we will say, by way of explanation, that it does
not aim to be a complete Cook Book, but is a
collection of recipes given us by our friends,
which have been tried and found to be most
satisfactory. We trust that this Cook Book
will be of great value to the one whose hands
it falls into, and will be a blessing to the man
who partakes of the many good things taken
herefrom. We therefore commend it, with the
hope that it may be of assistance to all.
Attention
We take pleasure in calling your attention
to the advertisers represented in this book,
whose willingness to assist has made it possible
for us to publish this Cook Book.


.


MAIDS' AND MATRONS' COOK BOOK
9
Breads and Sandwiches
BREADS
WHITE BREAD
Soak 1 yeast cake in about a pint of potato water; at noon
add enough flour to make a thick batter, set aside to rise; in the
evening it will be light, then add 1 quart of warm water, a big
handful of salt and flour to make a stiff batter. Set in warm
place to rise over night. In the morning stiffen, let rise once and
mold into loaves, let rise again and bake 1 hour. This makes 6
loaves of bread and a large pan of cinnamon rolls. Bread made
in this way is wholesome and sweet because the starter is made
fresh each time. I can use any kind of flour and have good bread
following this recipe.—Mrs. O. H. Goellert.
SALT RISING BREAD (1)
Scald 12 teacup of new milk, and when boiling stir in fresh
corn meal to make thin batter; set yeast day before you bake and
keep in a warm place. A very small quantity of light insuures
good bread. In the morning if yeast is light, take a quart of hot
water, put in pinch of salt and soda; when cool enough that it will
not scald, stir in flour to make a stiff batter, then add yeast, set
in warm place; when light have flour sifted and warm in bread
pan, put in yeast with equal parts of new milk and warm water,
make as stiff as can be stirred with a spoon. When sponge is
light add one tablespoon of salt, three of sugar and a generous
lump of lard. Mix into loaves, using enough flour to mix nicely.
This makes four loaves of bread. Keep bread as warm as possi-
ble without scalding.–
*
*
SALT RISING BREAD (11)
Put in a bowl 2 tablespoons of corn meal, 1 cup of flour, a
pinch of salt; add enough warm water to make a medium thick
batter. Set the bowl in a pan of hot water (not hot enough to
Belle of the Plains is the most delicious Flour


MAIDS' AND MATRONS' COOK BOOK
11
KNOX GELATINE is GUARANTEED to please or money back
NUT ROLLS
Dissolve 1 cake yeast foam in 2 cups warm milk, then add
enough flour to make batter. Let rise till morning. Beat 12 cup
sugar and 12 cup butter to a cream and add 2 eggs well beaten.
Add to sponge with 1 teaspoon of salt, 1 cup chopped nuts, and
enough flour to make soft dough. Let rise till light and make into
balls about the size of a large egg. Set close together in greased
pan and let rise till twice their bulk. Brush with beaten white
sprinkle with sugar and cinnamon and bake 30
minutes.
of egg,
FRENCH BISCUITS
*
1 egg, 1 cup milk, 1 teaspoon salt, 1 cup liquid yeast, 12 cup
sugar, 1 tablespoon lard. Add flour enough to make stiff batter,
let rise over night. Next morning work flour in to make dough,
not too stiff to rise. Roll, then cut with small biscuit cutter,
place in greased pan; then take another biscuit, dip in melted
butter and place on top of biscuit in pan. Let rise, bake 10
minutes.—*
Liquid Yeast
1 cup sugar, 1 tablespoon salt, 12 cake yeast foam dissolved in
a little warm water. Put this into a quart jar and fill with water;
set in a moderately warm place until it ferments. When all this
is used but 1 cup, renew by adding a medium sized potato, 12
cup sugar and 1 tablespoon salt.*
*
*
SOUR CREAM BISCUITS
Mix 2 cups flour, 1 cup sour cream, 1 tablespoon lard, 1 tea-
spoon baking powder, 12 teaspoon soda, 1 teaspoon (scant) salt.
Roll to half inch in thickness. Bake in quick oven. Milk with
a little shortening may be used in place of the cream.-
CORN BREAD (JOHNNY CAKE)
Mix 112 cups corn meal, 142 cups flour, piece of butter size
of an egg, 2 eggs, 12 teaspoon salt, 1 tablespoon sugar, 2 teaspoons
baking powder; add milk to make a thin batter.-Mrs. C. E. Sears.
Belle of the Plains is the most healthful Flour


MAIDS' AND MATRONS' COOK BOOK
13
Try KNOX ACIDULATED GELATINE with the Lemon Flavor
enclosed
STEAMED BROWN BREAD
Mix: 1 cup flour, 1 cup corn meal, 1 cup sour milk, 12 cup
raisins, 1/2 cup molasses, 1 teaspoon soda, 1 teaspoon salt. Beat
well, pour into well oiled moulds and steam 142 hours. Bake
in oven 10 minutes to dry.--*
*
DATE NUT BREAD
4 cups flour, 4 teaspoons baking powder, 2 eggs, 34 cup sugar,
1 teaspoon salt, 2 cups sweet milk, 1 cup chopped nuts, 1 cup
chopped dates. Nuts mixed with flour, baking powder and salt
sifted in with flour, eggs well beaten. Let stand 20 minutes to
rise. Bake in slow oven.-Mrs. Alace Pratt Crumly.
GRAHAM GEMS
1 pint sour milk, 1 teaspoon soda, 3 tablespoons sugar, 1 table-
spoon melted butter, 1 well beaten egg, flour to thicken to desired
consistency. Bake in well buttered pan.-Mrs. E. N. Glenn.
BUNS (1)
2 cups sponge, 1 cup cold water, 1/2 cup sugar, pinch of salt,
2 tablespoons lard, enough flour to make a soft dough; treat the
same as bread. When light cut out and let rise again for 112
hours. Bake in quick oven about 10 minutes. This also makes
good dough for raised doughnuts; instead of cutting out and bak-
ing, cut them out with a doughnut cutter and fry in deep fat.—***
BUNS (11)
Soak 1 yeast cake in 1 pint water at noon, and add 1 pint
mashed potatoes; at night add flour to make a sponge; in the
morning take 1 pint new milk, 3 tablespoons sugar, 1 tablespoon
each of butter and sweet lard and a little salt; mix same as bread.
Let rise, knead down; let rise again, roll out, cut with a biscuit
cutter; do not let them touch one another in the pan. Let rise, and
bake. When baked rub tops with butter. This recipe makes
about 4 dozen buns.-
*
Belle of the Plains is the purest Flour made from wheat


14
MAIDS' AND MATRONS' COOK BOOK
Wheat Farms and Ranches for Sale
In Thomas County
Where People are Prosperous and Contented
The Knudson-Gillispie Land Co.
REXFORD, KANSAS
Rexford Cafe R. P. Parrott
House Mover
The Place to Get Good Eats
Mrs. E. Tracy
REXFORD, KANSAS
REXFORD, KANSAS
•M. F. Roller W. J. Joseph
GENERAL MERCHANDISE
REAL ESTATE AND
INSURANCE
REXFORD, KANSAS
REXFORD, KANSAS
Fred A. Williams
E. C. White
Dealer in
ALL GRAINS
Shelf and Heavy Hardware
Stoves, Harness, Implements,
Paints, Oils, Windmills and
Pumps
Choice Kansas Milling Wheat a
Specialty
MENLO, KANSAS
MENLO, KANSAS


MAIDS' AND MATRONS' COOK BOOK
15
The KNOX ACIDULATED package contains Flavoring and
Coloring
BRAN GEMS (1)
144 cups bran, 2 cups flour, 1 teaspoon salt, 4 tablespoons
sugar, 4 teaspoons baking powder, 1 pint or more of pure sweet
cream, 2 eggs (add yolks first), 1 cup chopped dates; flavor with
vanilla. Mix in order named and bake in individual tins.-Mrs.
Edna Stevens Carpenter.
BRAN GEMS (11)
Mix: 1 cup bran, 1 cup flour, 2 tablespoons sugar, 2 heap
teaspoons baking powder, 12 teaspoon salt; add 1 cup sweet milk
or water, 2 tablespoons shortening and 1 egg; stir well and bake
in hot oven in well greased gem pans. Heat gem pans first. This
makes 1 dozen gems.-*
*
*
OAT MEAL MUFFINS
Mix: 2 cups oat meal soaked overnight in 11/2 cups sweet
milk, 2 eggs, 2 tablespoons sugar, 1 teaspoon salt, 4 teaspoons
baking powder, 1 cup flour. Bake in gem pans in hot oven.—Mrs.
S. R. Epard.
TEA MUFFINS
Cream 4 tablespoons of butter with 4 tablespoons of sugar;
add 1 egg, beaten light, and 34 cup of milk. Mix 4 level teaspoons
of baking powder and 1/2 teaspoon of salt with 134 cups of sifted
flour. Beat vigorously. Bake in muffin tins.
BOSTON BROWN BREAD
1 pint milk, 1 pint graham, 12 pint corn meal, 12 pint mo-
lasses, 12 teaspoon salt; use soda with sour milk and baking
powder with sweet; steam 4 hours.—Miss Ruth Řyman.
Belle of the Plains is the best tasting Flour


18
MAIDS' AND MATRONS' COOK BOOK
KNOX GELATINE makes Desserts, Salads, Candies, Puddings,
Ices, Etc.
SANDWICHES
CHICKEN SANDWICHES
Boil chicken until meat leaves the bones; put through a food
chopper; season with salt and pepper; mix with mayonnaise or
cream salad dressing. Spread thin slices of bread, after crusts
have been removed.
NUT SANDWICHES
Mix equal parts grated cream cheese and chopped English
walnuts; season with salt and pepper. Spread on buttered slices
of bread.
MEAT SANDWICHES
Equal parts boiled beef and. pork, run through food chopper;
season with salt and pepper; dice sweet pickles and mix in cream
salad dressing. Spread between slices of bread.
SALMON SANDWICHES
Mix together 1 can of red salmon, 9 pickles diced and
cream salad dressing. Spread between thin slices of bread.
TUNA FISH SANDWICHES
Mix Tuna fish flakes with hard boiled eggs, sweet pickles;
mix with mayonnaise dressing.
DELICIOUS SANDWICHES
Chop six hard boiled eggs, season with salt, pepper and mus-
tard seed; add two-thirds cup of grated cheese and moisten with
salad dressing.
Two cups of minced ham may be used instead of cheese, or
four eggs and one cup of tuna fish. A lettuce leaf on the slices
of bread greatly improves the sandwich.—Mrs. Waller Capps.
Gives greatest satisfaction-Belle of the Plains Flour


MAIDS' AND MATRONS' COOK BOOK
19
For Dainty, Delicious Desserts use KNOX GELATINE
EGG SANDWICHES
Chop fine the whites of hard boiled eggs, force the yolks
through strainer; mix the yolks and whites, season with salt and
pepper, moisten with salad dressing and spread between thin
slices of bread.—Mrs. Guy E. Olson.
SANDWICH FILLINGS
Mix cream cheese with nuts and pimento; soften with mayon-
naise dressing.
Mix boiled ham ground with hard boiled eggs and sweet
pickles; mayonnaise.
Mix equal parts raisins and nuts ground; soften with cream to
spread.
2 cups cooked chicken, 1 cup celery diced, mixed with salad
dressing.
Boil eggs hard, pit olives and dice both; use a good sour
mayonnaise dressing.
Equal parts of walnut meats and ripe olives, chopped fine,
with enough mayonnaise to spread.
MARSHMALLOW SANDWICH FILLINGS
Marshmallow, walnuts, pickles, syrup; put marshmallows and
a little syrup over a very slow fire; stir it constantly until they
are melted; when cool add pickles and walnuts and spread be-
tween slices of bread.-Miss Dorothy Gillaspie.
CLUB SANDWICHES
Two slices of bread, two lettuce leaves, two slices chicken
breast, 2 slices bacon, mayonnaise dressing; toast the bread to a
delicate brown and fry the bacon crisp; on one slice of toast place
lettuce leaves, covering them with mayonnaise, then lay on the
pieces of chicken and bacon; cover again with mayonnaise, put on
the second slice of toast; work as quickly as possible so that the
toast and bacon may be hot when served.
Gives greatest food value-Belle of the Plains Flour


22
MAIDS' AND MATRONS' COOK BOOK


MAIDS? AND MATRONS' COOK BOOK
23


28
MAIDS' AND MATRONS' COOK BOOK
KNOX ACIDULATED GELATINE-no bother-no crouble-no
squeezing lemons
VEGETABLE SOUP
Use soup meat; 12 can tomatoes, 12 box macaroni, cabbage
chopped fine, 5 or 6 potatoes diced, 42 cup of rice, and 1/2 cup of
oat meal, salt and pepper to taste.—Mrs. Chris Jasperson,
VEGETABLE SOUP
1 small soup bone, 1 can corn, 1 can tomatoes, 4 or 5 potatoes,
1 onion, salt to taste; put bone in cold water and boil for 2 hours;
add potatoes and onion and boil another hour, and add corn and
tomatoes; any vegetables may be added.—Mrs. India Wyatt.
CHILI
2 cups Chili beans, cook until tender; 15 cents worth of suet,
chopped fine, 1 large can of tomatoes run through colander, 3
medium sized onions chopped fine, 2 pounds Hamburger; put suet.
in a large kettle and render it out, add Hamburger and onions, and
let them fry with this a little, then add tomatoes and beans which
have been cooked tender; have quite a little soup on the beans;
add salt, pepper and chili pepper to taste. This makes at least a
gallon or six quarts, but it will keep in a cool place.—Mrs. Ralph
S. Claar, Rexford, Kansas.
Home folks are entitled to the best there is on the market


MAIDS' AND MATRONS' COOK BOOK
29
See that the name K-N-O-X is on each package of gelatine you buy
VEGETABLES
WHITE SAUCE
(Foundation). Use 2 cups of milk—if you are short of milk
you may use half water, but the sauce won't be so creamy and
good-2 level tablepsoons of butter or 3 of margarine, 3 of flour.
Melt the butter in a clean aluminum or enamel pan-never in
an iron pan, for it will change the color of the sauce and give a
bad taste then. Stir in the flour with a wooden spoon. In another
pan have ready the milk, heated to boiling point. When the
flour and fat mixture has cooked till it leaves the sides of the pan
--at the end of about two minutes probably-begin to add the
boiling milk, a few drops at a time, stirring fast and hard.
This is the critical moment. If you want to avoid lumps you
must: 1. Add the milk slowly. 2. Stir constantly till it is all
added. 3. Stir always in the same direction. 4. Keep the pan off
the fire while adding the first half of the milk, then put it back
again while adding the second half.
Keep on stirring till the sauce boils. Then draw the pan to
the side of the fire, cover it to prevent a skin from forming, and
let the sauce just boil—but only just—for a full fifteen minutes.
That's the foundation. Now we come to the different flavorings
and colorings, which make the difference between one cream
sauce and another.
SHARP CREAM SAUCE FOR CABBAGE
When the sauce is cooked, draw the pan off the fire and let
it stand 5 minutes to cool a little. Then stir in the juice of
a lemon or 1 to 2 tablespoons of white vinegar.
MOCK MAYONNAISE FOR VEGETABLES
Make 1 cup thick white sauce, and let it get quite cold. Stir
into it 1 tablespoon made mustard and 2 tablespoons vinegar, with
salt to taste. Use as a mayonnaise. Add the mustard a little at a
time, tasting often, so that the flavor may not be too strong.
Ask for Belle of the Plains Flour-insist on it,


30
MAIDS' AND MATRONS' COOK BOOK
KNOX GELATINE solves the problem of “What to have for
Dessert"
MINCED CREAMED POTATOES
6 boiled potatoes chopped, not too fine; season with salt,
pepper and bits of butter; put in a baking dish, add 4 tablespoons
of cream; sprinkle with grated cheese and bake to a delicate
brown.*
**
*
SCALLOPED POTATOES
Peel four or five potatoes and one good sized onion; slice
alternately into a baking dish, season with salt, butter and flour,
cover with milk; bake in a medium hot oven.—Mrs. A. T. Swan-
son, Winona, Kansas,
SPANISH BAKED POTATOES
Bake 6 large potatoes; when done, cut off one end of each
potato and remove inside carefully, leaving shells whole; put into
hot pan and mash potatoes, adding salt and large lumps of butter,
and one package of pimento cheese; cream well, and refill shells,
and place in medium hot oven for ten minutes.-Mrs. Elmer
Kearns.
STUFFED POTATOES
Select medium sized smooth potatoes, wash carefully, lay on
a grate in a hot oven, bake until soft when tested with a fork; cut
the potatoes in halves lengthwise; remove the inside, taking care
not to break the skins; mash the potato, add the milk, butter and
seasoning and beat as in ordinary mashed potatoes; return the
mixture to the shells; place the stuffed potatoes in a pan and bake
in a hot oven until brown.-Miss Gladys Miller.
FRANCONIA POTATOES
Select potatoes of uniform size; wash, pare and parboil 10
minutes; drain, and place in pan in which meat is roasting; bake
until soft, basting with fat, when basting the meat. It requires
about 34 of an hour.*
Do you support home industry by using Belle of the Plains Flour?


MAIDS' AND MATRONS' COOK BOOK
31
KNOX GELATINE makes Dainty Desserts for Dainty People
CLUB POTATOES
One quart chopped cold boiled potatoes, 34 pint cream, 2
tablespoons butter, 2 sweet green peppers, boiled and chopped;
put little pieces of butter in bottom of baking dish, then some
chopped potatoes and peppers, mixed, bits of butter, a sprinkling
of flour, a little salt and cream, more potatoes and peppers, flour,
salt and cream until potatoes are all used; sprinkle bread crumbs
over the top and brown in oven.*
MAITRE D'HOTEL POTATOES
Use tiny new potatoes or cut old potatoes into balls, using a
French potato ball cutter, or the potatoes may be cut in small
cubes; there should be about two cups; cook in boiling, salted
water to cover until soft; drain and cover with maitre d'hotel
butter, which is made by creaming 3 tablespoons butter, then
adding 1 teaspoon lemon juice, 12 teaspoon salt, 48 teaspoon pep-
per and a tablespoon finely chopped parsley.*
POTATOES AU GRATIN
Cut boiled potatoes into dice, measure the potatoes, and
make an equal quantity of white sauce; put potatoes in baking
dish, pour sauce over them, and cover the top with buttered
crumbs; brown in the oven. Cheese sauce may be substituted for
the white sauce.*
*
GEORGIA SWEETS
Boil sweet potatoes until they are almost tender; pare, slice
in 1 inch slices, arrange in buttered baking dish with bits of but-
tr and brown sugar and 4 or 5 allspice to each layer; bake until
they are a rich brown.*
SWEET POTATO SAUCE
Boil sweet potatoes until tender, then remove skins, slice
lengthwise; put in sauce pan, sprinkle flour over and season with
sugar, butter, and cream; put in oven and bake.*
*
*
Begin the day by using Belle of the Plains for Breakfast


32
MAIDS' AND MATRONS' COOK BOOK

Twilight
Means Quality
in
CANNED FRUITS AND
VEGETABLES
Old King_ble was a Merry old Soulo
Now a Vise old soul was he
He used to call for his Pepe g his Baul Letts-Parker
:And sometimes his Fiddlers Three
But nou first thing every mothing
Grocer Co.
The Seruant uho tends to his wishes
Bring's him a Pot
, all steaming hot
of BüllerNut
To Coffee
Delicious
Paxton & Gallagher C:
Carpenter & Shafer
Saleman,
LINN CARL
MF:
DJ
Sell Your
The Elite
POULTRY, EGGS, HIDES and
FURS To Us
Our Shop is Headquarters for the
Newest Things in Ladies
Ready-to-Wear and Millinery
We Want Your Business
WELCOME
CARPENTER & SHAFER
Lena McBride


MAIDS' AND MATRONS' COOK BOOK.
33
Where recipes call for Gelatine use KNOX GELATINE
GLAZED SWEET POTATOES
Boil sweet potatoes after paring; cut in slices lengthwise;
put in well greased pan and brush over with 2 tablespoons melted
butter, 44 cup corn syrup and 1/2 cup hot water; bake in hot oven
till brown, basting with the syrup mixture once during the baking.
Serve very hot in dish in which they were baked.—Mrs. I. W.
Crumly.
CABBAGE SCALLOPED
One small head of cabbage chopped and well cooked, drain
off water and add 1/2 cups cracker crumbs, 1 cup sweet cream,
salt, pepper; bake until well browned. Serve while hot.
CABBAGE SOUTHERN
Chop fine a medium size cabbage; put into a stew pan with
boiling water to cover; boil 15 minutes, drain off all water and
add the following dressing: 12 teacup of vinegar, two-thirds as
much sugar, pepper, salt, 12 teaspoon of each; when boiling hot
add 1 teacup cream and 1 egg, stirred together; mix thoroughly
and add to cabbage; cook 1 minute, serve hot. Very delicate and
good.—Mrs. James Day.
CREAMED CELERY
Wash and clean the celery, cut into 42 inch lengths and boil
in a small quantity of water about 30 minutes, or until tender;
salt at the end of 10 minutes; when done, drain, then pour over
the celery a smooth, hot, nicely seasoned white souce, very thin,
in the proportion of 12 cup to each cup of celery.
CARROTS AU GRATIN
Wash, scrape and dice 6 carrots, cook in boiling water; drain,
make white sauce of the liquid, 2 tablespoons butter and 2 table-
spoons flour; add 14 cup grated cheese, salt and pepper and car-
rot cubes; pour into a buttered baking dish, cover with buttered
crumbs and bake until heated through and brown on top.-Miss
Bessie Smith.
For best results use Belle of the Plains Flour


MAIDS' AND MATRONS' COOK BOOK
35
KNOX GELATNE is measured ready for use-each package is
divided into two envelopes
BAKED BEANS
One quart of beans put in a kettle, cover with water and
boil till tender, then drain all water off; put in pan that can be
covered tight while baking; salt and pepper; add 12 cup sugar and
slices of bacon to cover top of beans; cover with sweet milk and
bake till done.—Mrs. H. V. Beck.
BAKED BEANS
Cook 2 cups navy beans until tender; put in a pan and add 2
or 3 tablespoons brown sugar, then add 2 tablespoons tomato
catsup; put 3 or 4 slices of bacon on top and bake until brown.-
Mrs. Inez Jones Bedford.
GREEN BEANS
Remove strings, and snap or cut in 1 inch pieces; wash, and
cook in boiling water from 1 to 3 hours, adding salt last half hour
of cooking; drain, season with butter and salt.
ESCALLOPED PARSNIPS
Mash 1 pint boiled parsnips, add 2 tablespoons butter, 2 table-
spoons cream or milk; mix ingredients; stir on the fire until the
mixture bubbles; turn into a buttered dish, cover with bread
crumbs, dot with butter and brown in the oven.-Mrs. J. F.
Waters, Levant, Kansas.
PARSNIPS
Pare and slice parsnips; cook with small piece of bacon;
when done season with sugar, salt and pepper, and mash.—Mrs.
Z. T. Ball.
SQUASH
Cut squash half in two, remove seeds, fill with sausage and
bake 2 or 3 hours in slow oven. Hubbard squash is best.—Mrs. J.
W. Morrison.
Use Belle of the Plains Flour—make it unanimous


40
MAIDS' AND MATRONS' COOK BOOK
Use KNOX GELATINE—the two quart package
SCALLOPED CAULIFLOWER
Let stand head side down in salt water 1 hour; break the
flowerets, drop in boiling water, cook until tender, drain; butter
baking dish, put in layer cauliflower, moisten with white sauce,
sprinkle with grated cheese; repeat until the dish is filled; cover
top with bread crumbs and cheese; dot with butter; bake 12
hour in moderate oven.
This same recipe applies to all scalloped vegetables, with or
without the cheese. The following vegetables are all good to
scallop: Potatoes, tomatoes, onions, cabbage, turnips. Tomatoes
and potatoes may be scalloped without the first cooking.
CREAMING VEGETABLES
Cook diced potatoes, peas, cabbage, cauliflower, onions, or any
vegetable that you wish to cream by plunging them in boiling
salted water; cook until tender, drain, then cover with white
sauce.
SPINACH
Cook until tender, in salted water, drain thoroughly, season
with pepper, bacon fat or butter; if one likes it, a little lemon
juice or vinegar; garnish with slices of hard boiled eggs.
BLANCHING VEGETABLES
If you wish to make your peas, beans and other green veg-
etables more delicious, we recommend blanching them before
they are cooked. Blanching is a simple process. The vegetables,
after being looked over carefully and washed, are placed either
in a colander or square of cheesecloth and dipped in boiling un-
salted water. After remaining in this for 5 minutes, they must
very quickly be dipped in cold water, then they are ready for the
saucepan, and should be covered slightly with salted boiling
water. They are brought rapidly to the boiling point, when the
heat is reduced and they are barely left to simmer until tender.
Merely boiled in this way, drained thoroughly and dressed with
fresh butter and pepper, vegetables are wonderfully good and
tempting.
Satisfied purchasers are the best advertisers for Belle of the
Plains Flour


52
MAIDS' AND MATRONS' COOK BOOK
A KNOX GELATINE Dessert or Salad is attractive and appetizing
HAMBURGER STEAK
Grind one cut of round steak with small piece of suet; salt
as other meat and add a generous supply of black pepper, half
a grated nutmeg, 2 beaten eggs, minced onion to taste (if dis-
liked, may be omitted) and enough sweet cream to make moist;
shape in balls, roll in cracker crumbs or flour, and fry rather
slowly in greased skillet; when brown on both sides draw skillet
to hot lid, sprinkle the steak with a handful of flour, add 1/2 cup
cold water, cover and steam; in few minutes turn them and cook
until gravy is thick; garnish and serve.—Mrs. A. Showalter.
BEEF LOAF
Grind 2 pounds beef and 1 pound pork, 1 cup bread crumbs,
rather coarse, cup milk, 2 eggs; season with salt, pepper, sage;
bake in loaf with a little water.—Mrs. Bertha Huntley.
BEEF ROLLS
2 pounds lean beef, 1 tablespoon finely chopped parsley, 1
teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon onion juice, 1/3 cup
bread crumbs, 1 egg; chop meat fine, add the other ingredients,
the egg beaten, and the bread crumbs, wrung dry, after standing
some time in cold water; mix thoroughly; form into small rolls
about the size and shape of a croquette, fasten thin slices of bacon
around the rolls and bake in a hot oven.—Mrs. A. C. Harris.
SAVORY HAMBURGER ROAST
2 pounds steak, 1 tablespoon flour, 1 tablespoon ground sage,
1 teaspoon salt, pepper to taste (add onion if desired), 1 egg;
mix thoroughly, pat into shape, sprinkle cracker or bread crumbs
over top, dot with butter and bake about one hour in roaster-
Mrs. Gladys Showalter Beaver.
HAMBURGER SAUSAGE
1 pound ground beef, 1 pound ground pork, small onion, 12
teaspoon pepper, 142 teaspoons salt, 2 eggs, 1 cup bread which has
been soaked in water or milk and pressed out; form in cakes and
fry in hot grease.—Mrs. J. Benda.
Make your telephone order Belle of the Plains today


MAIDS' AND MATRONS' COOK BOOK
57
Send for the KNOX GELATINE Recipe Book
2 tablespoons butter and 144 cups water; cover and cook until
tender; then the rabbit may be lifted out and 2 cups sweet milk
added; when boiling hot thicken with 2 tablespoons flour worked
smooth with 3 tablespoons cold milk. The gravy may be served
in a separate dish, or all may be served together from the cas-
serole.
BAKED SPARE RIBS
Prepare spare ribs in usual way for baking; season with
salt and pepper and place in baking pan with a little water;
bake until tender and brown. Mix a batter as follows: 112 cups
of flour sifted with heaping teaspoon of baking powder and 1
teaspoon salt; add 1 cup of milk and 1 egg and 2 tablespoons of
melted butter; beat into a smooth batter and pour over spare
ribs; brown quickly in oven.—Mrs. Wm. A. Donelan.
PORK CHOPS
Trim all fat off and try out; have grease piping hot; dip
chops in flour, then in milk, then in flour, and cook about 20
minutes.—Mrs. J. R. Connelly.
BAKED SLICED HAM
Place in a shallow baking dish a slice of lean cured ham 1
inch thick, that has been slightly parboiled; sprinkle over the top
a little powdered mustard and brown sugar; cover bottom of
dish with vinegar diluted with water and bake in oven about 30
minutes or until nicely browned, basting occasionally; a few
whole cloves stuck into the ham adds an excellent flavor.—Mrs.
Irwin W. Rickel.
BAKED HAM (SCOTCH STYLE)
Use half of a medium sized sugar cured ham, cut crosswise;
put in water enough to cover and boil until almost tender; lift
from the liquor and carefully remove the bone, without breaking
the meat apart; place the meat in a bake pan and cover with a
Belle of the Plains is the most delicious Flour


60
MAIDS' AND MATRONS' COOK BOOK
KNOX ACIDULATED GELATINE saves the cost, time and bother
of squeezing lemons
partly filled with cold water; when it comes to a boil, drop in
a couple of potatoes, and boil 30 minutes; if tough, longer; drain,
put in roaster with a little water, using butter for basting; when
tender make a dressing of dry bread made moist with hot water,
add an egg or two, salt, pepper, butter and 2 diced onions.
MOCK DUCK
Grease a baking dish with butter or drippings; place on this a
42 inch layer of sliced onions, add a little pepper, salt and flour;
cover this with long slices of tenderloin, then repeat as before,
finishing with a layer of onions on top.
FRIED CHICKEN
Dress and lay in salt water at least 12 hours; 24 hours is
better if it can be kept in a cool place; drain, wash with cold
water, wipe dry, season with pepper, dredge with flour or dip
each piece in beaten egg and then in crumbs; have the skillet
piping hot with the fat; lay in each piece, fry brown on each
side and then cover tightly and either set on back of stove, or
better still, place in oven; it takes about 45 minutes to fry a
medium large chicken until well done. Take up, drain it and set
in covered dish; into the remaining fat brown a heaping table-
spoon of flour, pour in a pint of rich milk, season with salt and
pepper; let boil and serve in gravy bowl. If chicken is old, put
into stew pan and simmer until tender, then proceed as above.
Use the broth instead of milk, or equal part with milk for gravy.--
Mrs. H. W. Marshall.
PRESSED CHICKEN
Dress chicken the day before using; stew in just enough
water to cover; when nearly done, season well with salt and pep-
per; let cook until real done, having a very little broth; remove
bones, gristle, skin, etc.; chop coarsely, turn back into kettle
with broth, after skinning off surplus fat, and let heat again;
turn into pan, place heavy weight on it and let stand over night,
when it can be sliced in even slices; hard boiled eggs sliced may
be added, or sliced pimentos give it a pretty appearance. A good
Belle of the plains is the best tasting Flour


70
MAIDS' AND MATRONS' COOK BOOK


76
MAIDS' AND MATRONS' COOK BOOK
KNOX ACIDULATED GELATINE saves the cost, time and bother
of squeezing lemons
ped fine, a sprinkle of salt and pepper; stir carefully until hot;
serve.—Mrs. William Sloan.
EGG FLOAT
Scald 1 quart milk sweetened to taste; beat whites of 6 eggs
very stiff and drop by spoonfuls into the scalding milk; (each
will sink, then puff up light and fluffy;) remove carefully to a
large dish, and cover with fresh fruit, pitted cherries, berries or
peaches; make a custard of the remaining milk and egg yolks,
flavor, and pour over all; with a large spoon carefully reverse
contents of dish, so that egg float comes to top of dish. In serv-
ing, cut down through, so as to serve the fruit, custard and float.
SCOTCH EGGS
3 hard boiled eggs, egg and bread crumbs, 12 pound sausage
meat, 3 tablespoons bread crumbs; frying fat, gravy or tomato
sauce.
Method-Remove shells from eggs, have eggs thoroughly dry;
season the sausage and add to it 3 tablespoons bread crumbs;
take 1/3 of this mixture, and roll 1 of the eggs with it, trying to
get it all over the egg of even thickness; when all are coated,
brush them over with beaten egg, then roll in stale bread crumbs;
fry a golden brown in frying fat. Cut in two lengthwise, and serve
with brown gravy or tomato sauce.—Mrs. Bertha Kendall.
PLAIN FOAMY OMELET
Four eggs, 12 teaspoon salt, dash of pepper, 4 tablespoons hot
water, 1 tablespoon butter. Separate yolks from white, beat
yolks until lemon colored; add seasoning and water; beat whites
until stiff; fold in the first mixture; heat pan, add butter, letting
it grease sides and bottom of pan well; turn in the mixture,
spreading evenly, cook slowly; when delicate brown underneath,
may be placed in oven (or a hot plate may be placed over the
cmelet, until firm on top); fold, turn on hot plate, garnish with
parsley. Serve at once.-Mrs. Ed Brown.
Best cooks use and praise Belle of the Plains Flour


78
MAIDS' AND MATRONS' COOK BOOK
KNOX ACIDULATED GELATINE-no bother- no trouble-no
squeezing lemons
the white of the egg, beaten to a stiff froth; pour onto a hot
griddle, well buttered; when brown, turn 12 over the other and
serve.—Miss Nettie Martin.
CHEESE LOAF
1 pound cream cheese, 12 pound English walnuts, 4 hard
boiled eggs, 1 green pepper or 1 can pimentos, salt and pepper to
taste; grind all through food grinder, mold and chill.
NUT AND CHEESE ROAST
1 cup of grated cheese, 1 cup chopped English walnuts, 1 cup
bread crumbs, 2 tablespoons chopped onion, 1 tablespoon butter,
juice of 12 lemon, salt and pepper; cook the onion in the butter
and a little water until it is tender; mix the other ingredients and
moisten with water, using the water in which the onion has been
cooked; pour into a shallow baking dish and brown in the oven.
CHEESE SOUFFLE
Melt 3 tablespoons butter; add 3 tablespoons flour; when
mixed to smooth paste, add 1 cup milk; stir until smooth; re-
move from fire and add 3 well beaten egg yolks and 1 cup grated
cheese; salt to taste; beat whites of 3 eggs until stiff and fold into
cheese mixture; pour in buttered baking dish and bake 15 min-
utes. Serve at once.—Miss Irma Boerner.
TOMATO RAREBIT
Blend until smooth 2 tablespoons each of melted butter and
flour, 1/2 teaspoon salt, 18 teaspoon mustard, and a pinch of cay-
enne pepper; add slowly 1 cup cooked tomatoes, strained, to
which has been added 48 teaspoon baking soda; let boil up; re-
move from fire and stir into this mixture 2 beaten eggs and 2
cups grated American cheese; reheat, stirring constantly to pre-
Thomas County produces the best milling wheat in Kansas


82
MAIDS' AND MATRONS' COOK BOOK
KNOX GELATNE is measured ready for use-each package is
divided into two envelopes
RICE PATTIES
To 2 cups cold cooked rice, add 2 beaten eggs, a little salt and
pepper; mix well, after adding a generous lump of butter; drop
by spoonfuls on a hot buttered griddle, turn when golden brown.
Serve hot with jelly or preserves. Children are fond of this rice
dish.
CODFISH OMELET
Take 1 cup shredded codfish, add 1 cup cold boiled potatoes,
chopped fine, salt, pepper, 1 teaspoon finely chopped parsley;
moisten with 12 cup hot white sauce; turn into a frying pan with
2 tablespoons butter, let cook slowly until a rich brown, fold over
as any other omelet, serve hot. Any left-over fish or meat or
fowl may be used in this way.
CHEESE MACARONI
Drop 1 cup macaroni or spaghetti into boiling salted water,
and boil until tender; drain and wash with cold water; place on
back of stove a basin containing 1 cup thin cream, 12 cup cheese
and leave until melted; add beaten yolks of 4 eggs, stir briskly,
salt to taste and add a dash of red pepper; mix with the macaroni,
put into a baking dish; melt 12 cup butter and brown 1 cup of
bread crumbs, sprinkle top of macaroni and brown in the oven.-
Mrs. J. C. B. Knudson, Rexford, Kansas.
MACARONI AND TOMATO SAUCE
Macaroni or spaghetti may also be fixed with tomato sauce;
simply cook it as the above recipe states in boiling salted water;
add 12 cup of butter (first draining the macaroni), then add 2 or
3 tablespoons of tomato catsup, or 1 cup of tomato sauce, salt to
taste. Serve hot.-Requested.
SPAGHETTI IN SOUP
Try dropping a little spaghetti into any kind of meat soup.
It is an improvement, and as good as noodles.
Home folks are entitled to the best there is on the market


MAIDS' AND MATRONS' COOK BOOK
89
DESSERTS can be made in a short time with KNOX GELATINE
GRAPE NUT SALAD
2 cups of grape nuts, 2 apples, 1 banana, 1/2 cup English wal-
nuts, 1 tablespoon sugar; cut up fruits and nuts and mix with
grape nuts and sugar. Serve with cream mayonnaise.—Mrs.
Pearl Soden.
CRANBERRY AND NUT SALAD
Cook 1 pint of cranberries with 1 cup of sugar and 1 cup of
water; press through sieve; soak 1 tablespoon of gelatin in 44
cup of cold water; add hot cranberries and stir until gelatin is
dissolved; wet dish with cold water, pour in some of the berries,
add layer of chopped celery and nut meats; when firm repeat,
having last layer jelly; when cold cut in squares and serve
with mayonnaise and whipped cream. Garnish with white cel-
ery tips.—Mrs. A. L. Larson.
FRUIT SALAD
3 oranges, 3 bananas, 3 apples, 1 lemon, 2 eggs, 1 can pine-
apple (small Number cup sugar, 12 cup of walnuts, 14 cup
butter, 12 pint of cream, pinch of salt and pinch of mustard;
beat whites and yolks of eggs separately, very stiff; add the
lemon juice to the egg yolks, then the salt, mustard and butter
(melted); lastly, fold in the beaten egg whites; put in double
boiler and cook until it thickens; when cold add cream whipped,
prepare and dice the fruit, add chopped nuts and sugar, then mix
the whole with the dressing. This amount serves twelve people
;-Miss Veda Murray.
FRUIT SALAD
Four bananas, 2 oranges, 2/3 cup of English walnuts, small
can pineapple (drain juice), 1 can of white grapes, 1 box marsh-
mallows; cut fruit in small pieces, add 12 cup of sugar and 1/2
cup of cream mayonnaise dressing.–Mrs. T. C. Simpson.
Satisfied purchasers are the best advertisers for Belle of the
Plains Flour


MAIDS' AND MATRONS' COOK BOOK
93
KNOX GELATINE is the one Dessert for all appetites
DRESSINGS
SALAD DRESSING
Into a bowl put yolks of 2 eggs, 1 teaspoon salt, 1 teaspoon
mustard, a pinch of red pepper, 2 tablespoons vinegar and 2 table-
spoons of lemon juice;" on this pour 1 cup of olive oil and do not
stir; have ready a sauce made of 1 cup of water, 1 heaping table-
spoon of butter and 1/3 cup of flour; cook this about 10 minutes
(with pinch of tumeric) in double boiler; turn hot sauce into bowl
containing other ingredients and beat all togther, briskly, with an
egg beater; add heaping tablepsoon of sugar.-Mrs. Chas. Murray.
FRENCH DRESSING
Three tablespoons of vinegar, 3 tablespoons of olive oil, 1
heaping tablespoon of sugar, 1 teaspoon catsup, 1/2 teaspoon
Worcestershire sauce; add salt and pepper; beat all together
until well mixed. This is good on fresh tomatoes, lettuce, cab-
bage or any combination of fresh vegetables.
CREAM MAYONNAISE DRESSING
10 egg yolks beaten light, 1 cup sugar, 1 teaspoon each of
mustard and salt, pinch of red pepper and let stand; boil to-
gether 1 cup of vinegar and 1 cup of butter; mix with first part
and boil 10 minutes longer, stirring constantly, or cook in double
boiler.-Mrs. Alta Kendall.
DELICIOUS MAYONNAISE
Mash fine the yolk of 1 hard boiled egg, add 1 teaspoon each
salt and dry mustard, sugar and the yolk of a raw egg; mix in-
gredients well, then add slowly 1 pint of oil; add lemon juice to
suit taste, stirring constantly in one direction all the time; then
add 1 cup of whipped cream.
Quality first-Belle of the Plains Flour—Best by 'est


96
MAIDS' AND MATRONS' COOK BOOK


98
MAIDS' AND MATRONS' COOK BOOK
Phone 7
Phone 120
J. R. Connelly & Sons
GENERAL MERCHANDISE
Highest Quality Dry
Goods and Groceries
Quick Service and
Reasonable Prices


104
MAIDS' AND MATRONS' COOK BOOK
W. R. Riblett
Gem Farmers Union
Co-operative
Elevator
Co.
General
Merchandise
DEALERS IN GRAIN, POSTS
Headquarters for
Phone 21
THRESHING COAL
GEM, KANSAS
J. P. CASEY, Manager
C. A. Webb
J. F. Webb
Jacob Riblett, Jr.
WEBB BROS.
HARDWARE, IMPLEMENTS,
FURNITURE, PAINTS, OILS
and HARNESS
AUTOMOBILE REPAIRING and
BATTERY BUILDING
A Full Line of Accessories and
Tires. Expert Acetylene
Welding
GEM, KANSAS
GEM, KANSAS
JACOB LEWALLEN
WHEAT AND STOCK RANCH
Home Section 16-10-34
Four Miles West and Fifteen Miles South of Colby
COLBY, KANSAS


118
MAIDS' AND MATRONS' COOK BOOK
A. J. SMITH, Cashier
P. S. HOUSTON, President
H. R. ANDERSON, Vice Pres.
CLINE CURTISS, Asst. Cash.
The Gem State Bank
CAPITAL and SURPLUS $30,000.00
GEM, KANSAS
Houston Grain Co.
Dealers in
GRAIN, FEED and LIVE STOCK
Your Business Solicited
J. R. HOUSTON, Manager
GEM, KANSAS


120
MAIDS' AND MATRONS' COOK BOOK


128
MAIDS' AND MATRONS' COOK BOOK
FOUR PINTS of jelly in each package of KNOX GELATINE
LEMON SPONGE PIE
1 cup sugar, 3 tablespoons butter, yolks of 2 eggs; beat these
together, add juice and grated rind of 1 lemon, 3 tablespoons
flour; mix all together, add 1 cup milk and the stiffly beaten
whites of the eggs; bake 34 of an hour in a slow oven, using only
one crust, which has not been baked.
VINEGAR PIE
1 cup vinegar (diluted), 1 cup sugar, 1 tablespoon flour, 1
egg, 1 cup water; cook until thick, and pour into pie crust, pre-
viously baked.
MINCE MEAT
Boil until tender 3 pounds of lean beef; let cool, then chop
fine; use 4 pounds of finely-chopped apples, 1 pound of shredded
citron, 2 pounds of seeded raisins, 1 pound of currants, 2 pounds
of sugar, the juice and rind of 2 oranges and 2 lemons, 2 grated
nutmegs, 2 teaspoons of ground cinnamon, 1 teaspoon of
ground cloves and 1 pint of cider. Pack in jars. It will keep a
long time without canning. The beef should be salted when
cooked.—Mrs. John Eller.
APPLE CREAM PIE
In the bottom of a crust lined pie pan, mix a heaping tea-
spoon of flour with 4 tablespoons of sugar; slice a layer of good
cooking apples and over this pour rich cream until the pan is
nearly full; sprinkle cinnamon or nutmeg over the top and bake
in a brisk oven.—Mrs. Robert Wolf.
CHOCOLATE COCOANUT PIE
1 quart milk, four eggs, 1 cup powdered sugar, 2 squares
unsweetened chocolate, 1 cup cocoanut, 2 tablespoons flour, 2
teaspoons vanilla, 1/2 teaspoon salt; scrape the chocolate and
place in a small pan on the fire with 2 tablespoons of the sugar
and 1 of boiling water; when it is quite dissolved, smooth and
Bake things He likes with Belle of the Plains Flour


132
MAIDS' AND MATRONS' COOK BOOK
KNOX GELATINE is economical-FOUR PINTS in each package
ORANGE PUDDING
Peel 6 oranges, cut in small pieces, and sweeten; heat 142
pints milk in double boiler, add yolks of 3 eggs, 12 cup sugar, 1
teaspoon lemon extract, 2 teaspoons corn starch dissolved in a
little water; when cold add oranges and beaten whites of eggs.
IMPERIAL PUDDING
I. 42 cup rice, 1 pint milk, 1 quart boiling water,
II. 12 cup cold water, 2 tablespoons gelatin, 14 cup hot milk,
1 pint whipped cream, 1/2 teaspoon salt, 1 cup sugar, flavoring.
I. Wash the rice, cook in the boiling water until it boils hard;
then drain off the water, add the milk and cook 1 hour in a
double boiler.
II. Swell gelatin in water; add the hot milk, strain, add sugar
and salt; stir in the rice; stir until the mixture thickens; add the
flavoring and whipped cream; pour into a buttered mold. When
cold serve with plain whipped cream.—Mrs. Wilbur Warner.
CARAMEL CUSTARD
Heat 1 quart milk in double boiler; while this is heating
caramelize 34 cup sugar (melting over fire until light brown),
then pour over the sugar 1/4 cup hot water; when dissolved add to
hot milk; beat 4 eggs and add to milk; remove from fire, add 14
teaspoon salt, bake until firm in custard cups, set in a pan of hot
water.
BANANA SHORTCAKE
2 eggs, 1 cup sugar, 1 cup milk, 2 cups flour, 2 teaspoons bak-
ing powder, 1 cup melted shortening, a pinch of salt; bake in a
moderate oven either in a sheet or in pie tins; while still warm,
split and fill with 6 sliced bananas, sprinkled with 1 cup sugar,
and serve with creain. Variations of above recipe can be made by
using sliced peaches, or berries, crushed and sweetened. For a
smaller cake, use half the recipe.—Mrs. W. P. Adams.
Wheat the best-milling by test-makes


MAIDS' AND MATRONS' COOK BOOK
133
Try the KNOX GELATINE recipes found in this book
PARADISE PUDDING
14 pound nut meats (chopped), 1 dozen marshmallows (cut in
squares), 1 dozen candied cherries (cut fine), or 14 cup crushed
cherries, 1 package lemon Jello, 1 pint hot water, 1 cup whipped
cream, 1/4 cup sugar; dissolve the Jello in the hot water, when
cool set in ice water and whip to the consistency of whipped
cream; then fold in the whipped cream, the fruit, the nuts, the
marshmallows and the sugar; turn into a square mold and set
aside to harden. Serve in slices.—Miss Kate B. Hood.
STEAMED SUET PUDDING
1 cup suet, 1 cup molasses, 12 teaspoon salt, 1 teaspoon cloves,
1 cup sour milk, 1 teaspoon soda, 2 cups flour, 12 cup raisins, 12
cup currants, 1 cup nuts; chop suet fine, wash and dry currants
and raisins; cut raisins fine; sprinkle suet, raisins, nuts and cur-
rants with flour; mix milk and molasses and add fruit, nuts and
suet; mix and sift dry ingredients and add milk mixture; pour in-
to buttered molds and steam 3 hours. Serve with whipped cream
or lemon sauce.—Mrs. Hays Ackard.
BANANA CUSTARD
1 quart milk, 6 level tablespoons corn starch, 1/2 cup sugar,
2 eggs, vanilla, 2 bananas; scald milk, add sugar and eggs well
creamed, then add corn starch dissolved in little milk; when
partly cool add sliced bananas.-Mrs. Frances McKinney
Schroeder.
FIG PUDDING
Steam 10 large soda crackers, 42 pound cooking figs (stew
first), 1 cup sugar, 1 cup chopped suet, 1 cup milk, 12 teaspoon
soda, 12 teaspoon nutmeg, 2 tablespoons vinegar.-Mrs. Belle
Poulson.
CHOCOLATE BREAD PUDDING
12 cup stale bread crumbs, 1 cup scalded milk, 12 square
chocolate, 18 teaspoon cinnamon, 3 tablespoons sugar, 1 egg,
pinch salt, vanilla; soak bread in milk, melt chocolate, add half
Belle of the Plains better than the rest


MAIDS' AND MATRONS' COOK BOOK
141
.


144
MAIDS' AND MATRONS' COOK BOOK
The Menlo State Bank
MENLO, KANSAS
Capital and Surplus $25,000.00
Do a General Banking Business
All Deposits in This Bank
Guaranteed
A. Lauterbach, President
J. W. Christensen, Vice President
H. V. Christensen, Cashier
J. E. McKinney, Asst. Cashier.
Dawes Stock and
Wheat Ranch
Homesteaded in 1888
1,760 Acres
GALLOWAY CATTLE
PERCHERON HORSES
MAMMOTH JACKS
Six Miles Southwest of Levant, Kansas
W. S. DAWES & SONS
Colby, Kansas


MAIDS' AND MATRONS' COOK BOOK
151
KNOX GELATINE solves the problem "What to have for Dessert"
YELLOW TOMATO PRESERVES
Scald and peel carefully the tomatoes; add an equal weight
of sugar and let stand overnight; pour off all the juice and boil it
until a thick syrup; add the tomatoes and cook until transparent.
1 lemon sliced thin to each pound of tomatoes is a good addition,
-Mrs. Liela Bever Hills,
WATERMELON PRESERVES
Trim all the green and red off watermelon rinds; cut into
small pieces and cover with salted water over night (1 tablespoon
salt to quart of water); then soak out in fresh water, changing
several times; then cook in water till tender and drain; put 1
pound sugar to each pound of rinds (when prepared) and a few
slices of lemon to each quart, add a little water and boil till the
rinds are clear.
APRICOT AND PINEAPPLE MARMALADE
This is made from dried apricots and is delicious. Soak 1
pound of dried apricots over night and in the morning cook till
tender; rub through a colander and add 12 as much sugar as fruit,
1 can shredded pineapple and cook for 20 minutes or a little less
time. Put in jelly glasses.—Mrs. F. H. Dobbs.
ORANGE MARMALADE
1 lemon and 1 orange, shred finely and cover with 6 cups of
water; let stand 24 hours; boil 10 minutes and let stand for an-
other 24 hours; add 7 cups of sugar and boil 20 or 30 minutes or
until it jells.
CHERRY BUTTER (FINE)
Wash and stem the cherries; boil until soft, then rub through
colander; to each pint of pulp add a pint of sugar; boil until
thick. Seal or keep in closely covered jars.
Best cooks use and praise Belle of the Plains Flour


154
MAIDS' AND MATRONS' COOK BOOK
For Dainty, Delicious Desserts use KNOX GELATINE
well sterilized. If laid down flat in a pan of hot water they will
not break.
Time to boil, and amount of sugar to each quart jar.
C
Boil Moderately Minutes
Cherries
5
Raspberries
6
Blackberries
6
Plums
.10
Strawberries
8
Pie Plant, sliced
10
Small Sour Pears, whole..30
Bartlett Pears, in halves ...20
Peaches
8
Peaches, whole
15
Siberian Crab Apples,
whole
.15
Sour Apples, quartered
...10
Ripe Currants
6
Wild Grapes
Tomatoes
..20
For
Ozs. Sugar
Cherries
6
Raspberries
4
Blackberries
6
Plums
8
Strawberries
8
Pie Plant
8
Small Sour Pears, whole... 8
Bartlett Pears
6
Peaches
4
Quinces
.10
Crab Apples
8
Sour Apples
6
Ripe Currants
8
Wild Grapes
8
.10
CANNED GRAPES FOR PIES
6 quarts grapes, 12 cup water, 1 quart sugar; squeeze the pulp
out of the skins; cook for 5 minutes; rub through a sieve fine
enough to retain the seeds; return to the preserving kettle with
the water and skins; bring slowly to the boiling point, removing
the scum, cook for 15 minutes. Put in jars and seal.—Mrs. G. H.
Kinkel.
CANNED STRAWBERRIES
Strawberries canned by this recipe will not rise to the top of
the syrup. Use only fresh, ripe, firm and sound berries. Prepare
the berries, add 8 ounces (or enough sugar to suit taste), and 2
tablespoons of water to each quart of berries; boil slowly for 15
minutes in an enameled or acid proof kettle; allow the berries to
cool and remain over night in the covered kettle; pack the ber-
For best results use Belle of the Plains Flour


156
MAIDS' AND MATRONS' COOK BOOK
Where recipes call for Gelatine use KNOX GELATINE
CANNED BEANS
Wash, and break the beans in proper lengths, using only
tender beans; put them in a wire basket (a thin cloth will do
nicely), plunge them into boiling water for three minutes, put
them an instant into cold water, then pack them in sterilized
Mason jars; add 1 teaspoon salt to each 1 quart jar of beans, then
fill jar to top with hot water, put on rubber, fit cap in place, screw
down loosely; set jars on a rack or false bottom in your wash
boiler; then fill boiler to within 1 inch of the top of jars; bring
water slowly to a boil, and continue the boiling for 3 to 372 hours;
place old cloths in between jars, before putting water in the boil-
er, to prevent them cracking together while boiling. When done,
lift jars out of water and screw caps down tight; invert jars over-
night to make sure they are tight.
TO CAN CORN
To can corn, husk, silk and cut about half the kernel, then
scrape the rest from the cob. This makes the corn to be canned
milky, and leaves all the hulls on the cob. I repare all that is
ready for one canning the night before, let stand in a granite or
earthen vessel over night on the cellar bottom. In the morning
early, I put a pan of hot water on back of the stove, lay as many
cans in this as the pan will hold, turn them from side to side till.
thoroughly scalded, take up a can with a little water, put on new
rubbers, turn tops tight, set on the table till I think I have all the
cans I will need. By the time all are scalded, try the first one to
see if it will seal. In this way you will be sure of good cans. I
never use a can for vegetables unless I am very sure it will seal. I
then set my dish of corn on the table and fill my cans with a
tablespoon, press down every little while and when can is full
there will be milk enough to cover corn. Do not fill too full. Put
tops on, turn around a few times, slip can in a 5-pound sugar bag
and set in steamer. When steamer is full I steam them for 3
hours, then lift cans from steamer, strip off the bags, lift off top,
wipe quickly, screw top on as tight as possible, turn bottom side
up on table, leave till cool. Then set can in a pan of water, wash
off till clean, dip top in paraffin, and there you are. It will keep
for years as good as fresh corn.
Belle of the Plains is the most delicious Flour


• MAIDS' AND MATRONS' COOK BOOK
167
For Dainty, Delicious Desserts use KNOX GELATINE
FRUIT SHERBET
Juice of 3 lemons and 1 orange, 12 cup of shredded pineapple,
244 cups of sugar and 1 quart of water; freeze. When almost
frozen add the beaten white of 1 egg.-Mrs. E. L, Minnick,
RED RASPBERRY ICE, AND OTHER WATER ICES
Stem, rinse and drain 4 boxes red raspberries; rub the juice
and pulp through a fine sieve, leaving the seeds (discard seeds);
add to the juice and pulp the strained juice of 1 lemon, about 2
quarts of cold water, and 1 cup sugar syrup; or more to sweeten
very sweet; mix well, and freeze to a stiff mass.
For Lemon Ice-42 pint lemon juice, 2 cups sugar, 1 quart
water, the grated rind of 2 lemons; mix all together, strain and
freeze.
For Orange Ice-1 pint sugar, 1 pint orange juice, 1 teaspoon
GAL, TWENTY-THREE
orange extract, 1 quart hot water, juice of 2 lemons; boil the sugar
and water together for 5 minutes and cool; strain and freeze to a
mush.
Apricot or Peach Ice-Rub the fresh fruit through a colander;
sweeten to taste, after adding the required amount of water.
Freeze.
Strawberries and Currants may be used in same manner:
Or mixed fruit juices are also good. (Always sweeten ices quite
sweet, for some of the sugar seems to freeze out.)-Mrs. Henry
M. Thiel.
A REFRESHING MINT ICE
Wash and boil in 1 pint of water enough fresh mint leaves to
give a strong mint flavor; strain, pressing all the juice from the
mint leaves; add enough sugar to make a heavy syrup; boil 5
minutes, cool and freeze.
FROZEN BANANAS
1 dozen bananas, 2 cups sugar, 2 cups water, juice of 2
oranges, 2 cups thick cream; mash bananas fine; boil water and
sugar 5 minutes; when cool add the orange juice and bananas;
freeze, turning slowly; when frozen, remove dasher, stir in care-
fully whipped cream. Repack and let stand to ripen.
Gives greatest satisfaction-Belle of the Plains Flour


MAIDS' AND MATRONS' COOK BOOK
173
Try the KNOX GELATINE recipes found in this book
YUM-YUM (DATE BARS)
1 cup sugar, 1 egg, 12 cup milk, 1 cup flour, 2 tablespoons
baking powder, 44 teaspoon salt, 1 cup chopped dates, 1 cup chop-
ped nuts; turn mixture into oiled tins; bake in moderate oven
for 30 or 40 minutes; while hot, cut into squares and roll in pow-
dered sugar.-Miss Margaret Niesley.
WHITE NUT TAFFY
142 cups white sugar, 142 cups white syrup, 12 cup water,
1/2 cup vinegar; boil until hard ball forms when dropped in cold
water; butter plates and sprinkle 1 cup of black walnuts or Eng.
lish walnuts over plates and pour contents over nuts.-Miss Lena
McBride.
SEA FOAM CANDY
2 cups sugar, 12 cup white syrup, 12 cup water; let cook until
threads; beat whites of 2 eggs stiff; pour cooked syrup slowly
into egg whites, beating it until mixture begins to harden. Add nut
ineats if desired.—Miss Caroline Schroeder.
CHOCOLATE CREAMS
2 cups white sugar, 42 cup sweet milk; boil hard for 5 min.
utes, flavor with vanilla; stir briskly until it creams sufficiently
to mold into any size and shape desired; dissolve sweet or bitter
chocolate (over hot water); dip one cream at a time until covered
with the chocolate; place on buttered plate to harden.—Miss Viola
Stover.
UNCOOKED CREAM BON BONS
Use equal quantities of egg white and cream; mix by beating
slightly with fork; add enough powdered white sugar to make a
firm dough, then knead it with the hands; divide into small por-
tions; color and flavor as desired; shape it into small balls and
press half of an English walnut kernel on top. Some of the cream
may be mixed with shredded cocoanut; roll and cut into squares
and when dry dip into melted chocolate.--Mrs. Wm. E. Brown.
Home industry-best quality-Belle of the Plains Flour


MAIDS' AND MATRONS' COOK BOOK
175
Use KNOX GELATINE—the two quart package
CREAM CANDY
Three cups of sugar, 2 cups of cream, 2 large tablespoons of
glucose; boil all together until it hardens in water; beat until
cold, then turn on a board and roll to about 1/3 inch thick and
cut into squares.
WALNUT CHOCOLATE FUDGE
2 cups white sugar, 1 tablespoon cocoa; mix together, then
add 1 cup milk, butter size of walnut; let cook till it forms soft
ball in cold water; beat until about hard, then pour out into
pans.—Miss Fay Roller.
ਸ)
For feathery Angel Food, use Belle of the Plains Flour


178
MAIDS' AND MATRONS COOK BOOK


MAIDS' AND MATRONS' COOK BOOK
183
KNOX GELATINE is the one Dessert for all appetites
GOLDEN ROD EGGS
Prepare a white sauce with 2 teaspoons butter, 42 tablespoon
flour, 12 cup scalded milk, speck of white pepper, salt; add white
of egg chopped fine, pour over the toast and rub the yolk through
a strainer over the top. Serve at once.
POACHED OR DROPPED EGGS
Toast a square or round piece of bread and four toast points;
put on a hot plate with points at each side and garnish with a
sprig of parsley; have a shallow pan 2/3 full of boiling salted
water, allowing 1 teaspoon salt to 1 pint water; put a slightly
buttered muffin ring or a buttered skimmer in the water; break
an egg into the ring; the water should cover the egg. When
there is a film on top and the white is firm, carefully take up
skimmer, remove ring, loosen egg with a knife and place on the
toast; salt slightly. The toast may be buttered if desired.
BEEF TEA
Wipe 12 pound steak, remove all fat and cut in small pieces;
put in glass fruit jar, add cold water and let it stand 15 minutes
to draw out the juice; cover jar, using rubber band and cover,
place on trivet in a kettle and surround with cold water; allow
water to heat slowly to 150 degrees F. (no higher), and keep at
this temperature 2 hours; strain and season with salt; remove
fat with soft paper or bread. Reheat over hot water to 130 de-
grees F. and serve in heated cups.
SCRAPED BEEF
Wipe a small piece of steak, cut from top of round; lay it on
a meat board, and with a sharp knife scrape off the soft part until
there is nothing left but the tough, stringy fibres; make it into
little flat, round cakes, 12 inch thick, and broil them 2 minutes;
season with salt and pepper, if allowed. Serve on rounds of
buttered toast. Do not add salt before cooking, as it toughens
the meat.
Quality first in Belle of the Plains Flour


186
MAIDS' AND MATRONS' COOK BOOK
KNOX GELATINĘ is clear and sparkling
the baby. Always choose only lean meats for broth for baby. In
making mutton or chicken broth, use 1 pint water to 1 pound of
meat, and cook for 4 or 5 hours, then strain; have the broths and
milk luke warm when given. As any new article of diet is added
to a child's dietary, begin with only a teaspoonful, gradually in-
creasing the amount.
At 18 months a child may be given a very little meat (of
course there are exceptions to this rule). It is not wise to begin
giving meat in summer, however; continue with the broths until
cool weather. Fruit juices should be strained and given, in sea-
son.
Below we copy a dietary given us by the first-named author-
ity:
DIETARY FROM THE 12TH TO THE 18TH MONTH
Monday
7 a. m.-9 ounces plain milk, or milk formula of barley or oat-
meal 2 ounces, milk 7 ounces, taken from cup.
9 a. m.-1 tablespoon strained orange juice.
10 a. m.—2 tablespoons cereal with a little top milk, little
salt and sugar on it, and 5 ounces plain milk to
drink, or milk formula.
2 p. m.-Coddled egg, 5 ounces milk, piece of swieback.
6 p. m.-Either milk formula 9 ounces, or 8 ounces plain milk
with 1 tablespoon barley jelly added to it.
10 p. m.-9 ounces milk or milk formula.
Tuesday
7 a. m.-9 ounces milk or milk formula.
9 a. m.-1 tablespoon prune juice.
10 a. m.—2 tablespoons Wheatena with a little milk, sugar
and salt, and 5 ounces milk.
2 p. m.–6 ounces mutton broth, piece of stale bread or swie-
back, 5 ounces formula.
6 p. m.-9 ‘ounces milk formula, or 8 ounces milk, with 1
tablespoon wheat jelly in it.
10 p. m.-9 ounces milk formula or plain milk.
of the Plains is the most healthful Flour


MAIDS' AND MATRONS' COOK BOOK
189
Send for the KNOX GELATINE Recipe Book
Sunday
7 a. m.-9 ounces milk, or formula.
9 a. m.–1 tablespoon prune juice.
10 a. m.—2 tablespoons Germa with milk, sugar, salt, 5
ounces milk.
2 p. m.--6 ounces mutton broth, piece of stale bread, 5
ounces milk.
6 p. m.-9 ounces milk formula, or 8 ounces milk with 1
tablespoon oat jelly in it.
10 p. m.-9 ounces milk, or formula.
The above diet lists have been made simply to show the moth-
er how to combine the different articles so that the child may have
as great a variety as possible. No set rules for time of feeding
can be given; that depends upon the time when the child takes his
first meal of the day. Be regular about the time of feeding. Give
water between meals. Better to boil the water, then cool it.
DIETARY FROM THE EIGHTEENTH TO THE TWENTY.
FOURTH MONTH
Monday
7:00 a. m.-Cup of plain milk, dish strained oat meal with
milk, piece of stale bread.
9:00 a. m.-Half a scraped raw apple.
11:00 a. m.-1 tablespoon scraped rare beef pulp, 1 table-
spoon macaroni boiled in milk, a small dish of
Irish moss blanc-mange, a piece of stale bread.
3:00 p. m.-Cup of mutton broth, 12 cup of milk, 1 soda
cracker.
6:30 p. m.-Saucer of Farina and milk, cup of milk, piece
of swieback.
Tuesday
7:00 a. m.-Cup of plain milk, dish of wheaten grits, piece
of swieback.
9:00 a. m.-Juice of 1 orange.
11:00 a. m.-Coddled egg, 1 tablespoon well cooked rice, cup
of mily, dish junket, swieback.
Belle of the Plains is the best tasting Flour


MAIDS' AND MATRONS' COOK BOOK
191
Try the KNOX GELATINE recipes found in this book
Sunday
7:00. a, m.—Dish corn meal mush and milk, stale bread, cup
of milk.
9:00 a. m.-1 tablespoon peach juice.
11:00 a. m.–1 tablespoon rare roast beef scraped fine, rice,
swieback, 1 tablespoon vanilla ice cream, 1
small cookie.
3:00 p. m.-Cup of mutton broth, 12 cup of milk, stale bread.
6:30 p. m.-Dish Cream of Wheat and milk, swieback, cup
of milk.
SOME USEFUL RECIPES
To Coddle An Egg-Place the egg in boiling water to cover,
and immediately remove the water from the fire, so that as it
cools the egg cooks slowly and thoroughly; leave in water 7 or 8
minutes. The white should look like jelly when done.
Graham Mush-Put into a double boiler 1 pint water and 2
tablespoons graham meal, a pinch of salt, cook for 1 hour; then
add a pint of milk and scald or steam for 10 minutes; strain and
keep on ice until needed; warm as you use it.
Prune Jelly-Soak prunes over night in cold water; pour off
water; put to cook in water to cover, add more if necessary, stew
slowly 1 or 2 hours, then rub through a sieve; add 1 tablespoon
molasses to each pint of pulp; stew 12 hour longer. Cool and use
as needed.
Potato Puree—Take 1 quart milk, 6 potatoes, 1 stalk celery,
1 tablespoon butter; first boil the potatoes until tender, pour off
water, mash very fine and light; boil the celery in the milk, then
add to the potatoes, salt a little, and rub through strainer. Serve
at once.
Cream of Vegetables—These are very nourishing and may be
made from any vegetable, first cooking the vegetable to soft stage,
mashing it through a sieve, returning the liquid to kettle, and
adding as much milk or cream as desired; reheat just to boiling,
salt and serve.
Junket-Warm a pint of fresh milk to 98 degrees Fahrenheit;
add 1 teaspoon sugar, pinch of salt, 2 teaspoons essence of pepsin,
Gives greatest satisfaction-Belle of the Plains Flour


MAIDS' AND MATRONS COOK BOOK
193
Use KNOX GELATINE-the two quart package
cuit cutter, place them in a pan, leaving room between them that
they may not touch in baking, set in warm place and let rise very
light; bake as usual. Just before taking from the oven, brush
them over with sugar dissolved in milk. When cold, cut in two
(just as you would open a biscuit) and dry them in the oven till a
delicate brown. These are very good for children or invalids.
Note-See other foods for babies under "Invalid Cookery."
Best cooks use and praise Belle of the Plains Flour


194
MAIDS' AND MATRONS' COOK BOOK
DR. FREDERICK S. ROBERTS
Office over Farmers and Merchants Bank, Colby, Kansas.,
West of Reception Hall
Graduate of the Famous Dr. A. T. Still College of Osteopathy,
Kirksville, Missouri
Special attention paid to the Surgical, and Ear, Nose, and
Throat features of the practice. The latest and safest methods
used for the removal of Adenoids and Tonsils. Perfect success in
every one of the many cases so far operated on. The very latest in-
struments to be had for the diagnosing of diseases. Calls answered
Day or Night in Colby, Nearby Towns and Surrounding Country.
OFFICE PHONE 369
RES, PHONE 370
Ash Grove Stock and
Wheat Farm
2,280 Acres
Nine Miles North of Colby
Stocked with Over Two Hundred Head of
HEREFORD CATTLE
also
POLAND CHINA HOGS
J. C. WOOFTER, Owner
COLBY, KANSAS


MAIDS' AND MATRONS' COOK BOOK
199
KNOX GELATINE is the one Dessert for all appetites
To Reomve Iron Rust-Lemon juice and salt will remove ordi-
nary iron rust; lemons or tomatoes are also good to remove stains
from hands.
To Remove Mildew from Cloth-Put a teaspoon of chloride of
lime into a quart of water, strain twice, then dip the mildewed
places in this weak solution; lay in sun; if mildew has not disap-
peared when dry, repeat the operation, also soaking article in sour
milk and salt, then lay in sun; repeat until all the mildew is out.
To Remove Ink Spots Wet spot with turpentine, soak thor-
oughly, then rinse well with cold water. If difficult to remove,
repeat several times before washing and boiling.
For Frozen Eggs—Drop in boiling water, remove from stove,
stand in water until cool. Eggs nearly as good as fresh.
PAPERHANGERS' PASTE
Beat up 2 quarts flour in sufficient cold water to form stiff
batter; beat well in order to take out all lumps; add enough more
cold water to make thin batter; to this add about 2 ounces pow.
dered alum; pour gently and quickly over batter boiling water,
stirring rapidly at same time, and when it loses the white color
of flour it is cooked and ready; allow to cool; pour a little cold
water over top to keep from forming a skin. Before using thin
with cold water.
FRUIT STAINS
Fruit stains may be taken out by boiling water; place materi.
al over a vessel and pour water from kettle over the stains.
JODINE STAINS
Wash out in cold water, then put in genearl wash and boil
garment.
TO REMOVE INK FROM RUGS
When freshly spilled ink can be removed by wetting with
milk; use cotton batting and soak up all of the ink that it will re-
ceive, being careful not to let it spread; then take fresh cotton,
For best results use Belle of the Plains Flour








3506
Cookery
1921
ma
maids and matrons' cook book
Gift of
Janice B.
Longune