COOK BOOK сос -5 اری از اور میرا ) Meta Jagow Dea: 14.1925. With complemento fum Esther Receive this book my "Schwester" Si 1 PREFACE To Our Many Friends: The Ladies' Aid Society of the Ev. Lutheran Church of Our Redeemer on the occasion of its Twenty-fifth Anniversary takes pleas- ure in issuing a new and revised second edition of the Cook Book so enthusiastically received ten years ago. Many and urgent requests coming from all quarters prompted the repetition of the enterprise. Those in possession of the first book will find this a valuable addition. We herewith extend our cordial thanks to those kind business men whose generosity aided us in making this publication possible by favoring us with their advertisements; to all our members who so willingly opened the treasury of their knowledge of cookery, and brought forth recipes in plenty; also to all the ladies who worked so indefatigably in collecting and compiling the contents and the adver- tisements. May this second volume be made as welcome as the first. & This Book, with care, was arranged for you, And if you will follow its recipes true You'll revel in everything good to eat, Pastry and pickles, fish and meat, So send for it quickly, and do not delay, And study it carefully day after day. - 3 - FOOD You need fuel food just as an engine needs coal or gasoline. Bread and butter, cereals, fats and sugars are fuel foods. You need repair food just as an engine or an automobile needs repair materials. Meat, fish, eggs, poultry, cheese, green peas and beans give re- pair material. You need regulating food just as an engine or an automobile needs lubricating oil, distilled water, water for the cooler, charging of the battery, etc. Regulating foods are milk, fruit and green vegetables and water. You need some every day, also some hard and crusty food, some raw and some bulky fruit and vegetable foods to give your teeth exercise and keep your bowels regular. Your chief need is fuel food. Your least need is repair food. Eat meat, fish, poultry, eggs or cheese once a day in moderate quantity. Eat sufficient cereals and bread and butter to keep up your weight Do not hurry at your meals. Chew and taste your food thor- oughly until it slides into your stomach. SI METHODS OF COOKING Boiling–Cooking in water heated to 212 degrees Fahrenheit. That is, water from which the steam is escaping so fast that it is in a violent state of movement. Simmering—Cooking in water at 185 degrees Fahrenheit. That is, when bubbles of steam break at the bottom of the liquid. Baking-Cooking in an oven. Roasting-Properly, cooking before a fire. Now used to mean the same as baking. Broiling—Cooking over a very hot fire. Braising–Cooking in a closely covered pot or pan, with a little water or stock. It is really cooking in steam. Fricasseeing—Meat cooked in this way is first browned, then simmered. Sauteing—Cooking in a little fat, often wrongly called frying. Frying--Cooking in deep fat. 5. 一一​一一​一一​一一​一一​一一​一一​一一​一一​一一​一一​一一 ​BEVERAGES A beverage is any drink; water is the natural beverage. Acid beverages, as grape juice and lemonade are valuable because of the salts and sugar they contain. Beverages with a milk foundation, as eggnogs, milk punches, cocoa, etc., are valuable because of the nutri- tive value of the milk. These beverages along with starchy drinks, as barley water and rice water are primarily designed for the sick room. Stimulating beverages as coffee and tea are valuable only because of the cream, milk or sugar usually served with them. Tea should always be made with freshly boiled water and with but one steeping of 3 to 5 minutes. It should never be boiled nor the leaves re-used because this method extracts the acids which have a dis- astrous effect upon the nervous system. Boiled Coffee 1 сир coffee 1/2 egg and shell 6 cups boiling water 1 cup cold water (This will make 7 cups of coffee) Scald coffee pot. Wash egg, beat slightly and add crushed shell, coffee and 1/2 cup cold water. Put into scalded coffee pot, add boiling water and let boil 5 minutes; then add 1/2 cup cold water. Keep hot 20 minutes. Serve in hot coffee cups with cream and sugar, or hot milk may be used in place of cream. Mrs. H. P. Graul. Breakfast Cocoa 3 tablespoons cocoa 1 cup boiling water 4 tablespoons sugar 3 cups milk (This will make 6 cups of cocoa) Scald milk in double boiler. Put cocoa and sugar in a saucepan and slowly pour on the hot water, stirring all the time. Boil 5 min- utes, add the scalded milk, beat until foamy; serve in heated cups. 1/2 cup of cream is a great addition to cocoa, or whipped cream may be served with cocoa. Mrs. H. P. Graul. Chocolate 2 ounces sweetened chocolate 4 cups milk Whipped cream Scald milk, add chocolate and stir until chocolate is dissolved. Bring to boiling point and serve in chocolate cups with whipped Mrs. J. H. Grosse. India Tea 1 teaspoon tea 2 cups boiling water Scald the teapot, which should be silver, crockery or graniteware, not, tin. Put into it the tea, add the freshly boiling water and let it infuse 5 minutes. By no means allow it to boil, for boiling dissipates the aroma and extracts the tannin. Mrs. H. P. Graul. cream, - 6 Iced Tea Follow recipe for making tea. Strain into glasses one-third full of cracked ice. Sweeten to taste. The flavor is much finer by chilling the infusion quickly. Mrs. J. H. Grosse. Lemonade 1 lemon 1 cup boiling water 2 tablespoons sugar 12 thin slice lemon Wash and wipe lemon; cut a very thin slice from middle. Squeeze juice into a bowl (keeping back the seeds), add the sugar and boiling water; cover, and put on ice to cool. Strain and pour into a glass or sherbet cup. Cut half the slice of lemon into two pieces, and use as garnish in glass; or a few berries or slice of orange may be used. Note-The quantity of sugar used depends upon the acidity of fruit. Mrs. H. P. Graul. Orangeade 1 sour orange 1 cup boiling water 2 tablespoons sugar 1/2 slice orange Prepare as for lemonade Mrs. H. P. Graul. Fruitade 14 cup chopped pineapple Juice 1/2 orange Juice 1/2 lemon 1 cup boiling water Sugar Prepare fruit. Add the boiling water and 1 tablespoon sugar. Allow to stand until cool. Add more water or sugar if necessary. Strain. Serve cold. Mrs. H. P. Graul. Pineapple Lemonade 1 can grated pineapple 1 cup sugar Juice of 3 lemons 1 pint water 1 quart ice-water Boil sugar and water 10 minutes, making a syrup, add pineapple and lemon juice, cool, strain and add ice water. Mrs. H. Loesche. Unfermented Grape Juice 10 lbs. grapes 3 lbs. sugar 1 cup water Put grapes and water in granite stew pan. Heat until seeds and pulp separate, then strain thru jelly-bag, add sugar, heat to boiling point and bottle. This will make one gallon. To serve use equal parts of grape juice and of water. Mrs. H. Loesche. 7 METHUDY PHARMACY Prescriptions called for SODA and CANDY Cor. RUSSELL and CALIFORNIA AVE. Grand 650 :-: :-: Victor 671 Olive 96-W Central 4805 CHARLES J. BURDE Notary Public Real Estate Insurance :: GRANITE BUILDING 406 MARKET STREET MONEY TO LOAN RENTS COLLECTED YOUR PATRONAGE SOLICITED - 8 IN SNIS-R BREAD, ROLLS, COFFEE CAKE ---------------------------- General Instructions for Yeast Breads Bread is made in two ways and is known as short and long pro- cess bread. The method of making short process bread is more mod- ern. Short Process Bread-making First. Scald the liquids (may be water, milk, potato or rice wa- ter), add the salt, sugar, syrup or molasses and fat; let it stand until it is luke warm. Second. Mix the yeast with luke warm water, using yeast accord- ing to the time desired for the process. Third. Add the yeast to the luke warm mixture. Fourth. Add one-half the flour to the mixture and beat it to get as much air into the batter as possible. Add the reinaining flour and knead the dough. Fifth. Put the dough into a greased bowl, cover it closely to pre- vent a crust from forming, and set it where it will keep an even, slightly warm temperature (about 80 to 85 degrees Fahrenheit) and let rise until a little more than double in bulk. Sixth. Knead it again until the gas is evenly distributed thru- out the dough. Shape it into loaves; divide the dough into as many portions as there are cups of liquid in the mixture, place it into greased pans, brush it over with milk or melted fat, and prick it with a fork. Seventh. Cover the dough and let it rise in a warm place until it has doubled in bulk. Eighth. Bake the loaves from 45 minutes to 1 hour in a moder- ately hot oven (395 to 400 degrees Fahrenheit). If no thermometer is at hand, test the oven with a piece of white paper, and if the heat is right for bread baking the paper will become a golden brown in 5 minutes. Ninth. Cool the loaves on a rack or place them so the air can cir- culate freely around the loaf. Tenth. When thoroughly cool, place the loaves in a perfectly clean, well-aired covered box of tin or aluminum or in a stone crock. Long Process Bread-making Long process bread is made by setting a sponge. The advantage of this way of making bread is that dry yeast can be used for the ris- ing of the sponge gives time for it to become actively growing yeast. First. Scald the liquid; when luke warm add the yeast that is stirred with water to separate it so that it can be mixed more readily. Second. Add enough flour to make a batter, this is allowed to stand until it is very light and foamy. Third. Add the salt, fat and the rest of the flour. Finish as short process bread. Bund Kuchen 2 cups coffee cake dough 14 pound butter 6 egg yolks Juice and grated rind of 1 lemon 34 cup sugar Blanched almonds Mix well and beat until bubbles form. Grease pan and line with blanched almonds. Put dough in pan, let rise until double in size and bake. Mrs. H. O. Siegmund. Stollen 3 cups sugar y eggs 2 cakes compressed yeast 11/2 pounds seedless raisins (or more) 1 pound citron 1 tablespoon each candied lemon and orange peel (cut into small pieces) 10 cents almonds 11/2 pints milk 1 pound butter 1 tablespoon lard Grated rind of 2 lemons Flour to stiffen Scald the milk, let cool to lukewarm, add 1 tablespoon sugar, dis- solve the yeast in this, mix a little flour into it to make a sponge, let rise about 1 hour, add fruit and other ingredients, eggs beaten, melted butter. Let rise about 3 hours or till nice and light. Make into loaves, let rise again 1 hour or more. Bake in moderate oven. Ice when cold. Mrs. F. C. Brockmeier. Carmel Rolls Butter Nuts or raisins Make a coffee cake dough. When ready to be put into pans roll the dough into a sheet 12 inch thick. Spread it with butter and sprin- kle with nuts or raisins. Roll it up and cut into inch thicknesses, Place rolls in pan thickly buttered and sprinkled 12 inch thick with Allow to rise and bake in moderate oven. Turn out the rolls as soon as they finish baking. Mrs. A. C. Fuelle. brown sugar. Quick Breads Quick breads are flour mixtures which vary from the thin batter of griddle cakes to a stiff dough. These mixtures are dependent for their lightness in leavening agents other than yeast. 12 Time Table for Baking Batters and Doughs Muffins, 12 to 25 minutes Raised biscuits, 12 to 30 minutes Gingerbread, 25 to 45 minutes Loaf cake, 40 to 60 minutes B. P. biscuits, 12 to 15 minutes White bread, 45 to 60 minutes Cookies, 6 to 15 minutes Rye bread, 60 minutes Layer cake, 12 to 20 minutes Beaten bread, 45 to 60 minutes Baking powder biscuits should be baked in a very quick oven, as hot as possible without burning the biscuits. One that will brown a piece of white paper in one minute is none too hot. Biscuits 2 cups flour 2 teaspoons baking powaer 1 cup milk 1 round tablespoon lard 1 teaspoon salt Sift dry ingredients, work in the lard, add milk, handling the dough as little as possible. Drop from a spoon or roll on a floured board, cut with biscuit cutter and bake 20 minutes in quick oven. Cheese Biscuits Add 2 tablespoons grated yellow cheese to above recipe before adding the milk. Proceed as for drop biscuits. Miss Marguerite R. Vellner. Sausage Biscuits Remove skins from fresh pork sausage, cut in 1 inch pieces, lay one piece on each biscuit, fold ends together, concealing sausage. Bake 20 minutes. Mrs. A. Vellner. Sour Milk Biscuits 1 quart flour 1/2 cup shortening 3 round teaspoons baking powder 1 teaspoon salt 1 round teaspoon baking soda 2 cups sour milk or buttermilk Mix dry ingredients, work in shortening and add milk. Bake in quick oven. Mrs. W. G. Graul. Corn Bread 1 teaspoonful of soda 1 teaspoonful of salt (If milk is very sour it will take 112 pints of buttermilk more soda) White corn meal Mix ingredients, put in white corn meal enough to make a nice thick batter. It is very nice baked in a bread pan, well greased and smoking hot when the batter is put in. Serve when hot. May also be baked as muffins or griddle cakes. Mrs. J. Hoge. 1 egg GRIDDLE CAKES, BATTER CAKES, DOUGHNUTS AND CRULLERS General Directions for Making and Cooking Griddle Cakes Measure, mix and sift dry ingredients. Sift flour before meas- uring and do not press or shake down. Measure the liquid ingredients and add to the dry ingredients. - 17 1 egg Rice Fritters 1 cup flour 1/2 cup milk 1 teaspoon baking powder 2 cup boiled rice Lard Syrup Mix well beaten egg with milk, rice and flour mixed with baking powder. Drop by spoonfuls into hot lard. Serve with syrup. Mrs. Geo. Guenther. Points on Frying Doughnuts To prevent cracks in doughnuts when frying, have the dough soft, turn the cakes as soon as they come to the top of the fat and of- ten during the cooking. Too much flour makes dry, hard doughnuts. The choicest results in color and texture of doughnuts are secured with fat that has not been previously used for frying. After repeated fryings, fat should be discarded for all cooking purposes. The life of fat is lengthened by passing it through a napkin laid over a strainer after each use; by this means flour and other foreign substances that burn and become black at a much lower degree of heat than fat, are removed. An extra yolk of egg will furnish fat enough to do away with the addition of butter or other form of fat to a doughnut mixture. Doughnuts 1 potato 12 tablespoon melted lard 11/2 cups sugar 3 teaspoons baking powder Flour 1 cup sweet milk Extract if desired Boil and mash potato, add sugar, eggs well beaten, milk and melted lard. Add baking powder with enough flour for correct con- sistency. Mrs. F. E. Jackson. Drop Doughnuts 12 cup sugar 2 teaspoons baking powder Pinch of salt A little nutmeg Hot lard Mix sugar and beaten egg, stir in flour with baking powder, add- ing milk gradually, add salt and nutmeg. Drop from spoon into hot lard. Mrs. R. Husser. Snowballs Flour 1 tablespoon fruit juice Pinch of salt 1 tablespoon sugar Powdered sugar Make a dough as for noodles, of the eggs, sugar, flour, salt and fruit juice. Roll thin and cut with biscuit cutter. Roll again until very thin, then bake in hot lard and sprinkle with powdered sugar. Serve at once. Mrs. Henry Kramer. 2 eggs 1 egg 1 cup milk 2 cups flour 2 eggs 19 Steamed Rice 13 cup rice 13 teaspoon salt 1 cup boiling water Pick over the rice and wash in three to four waters. Put it with the salt and boiling water in upper part of double-boiler. Cook over boiling water. Do not stir while cooking. Steam one hour, or until grains are tender. Serve as a cereal with sugar and cream. A few dates cut in narrow strips may be added before serving. Mrs. H. P. Graul. Rice and Cheese Bundles 1 tablespoon lard 11/2 cups boiled rice 1 tablespoon flour Salt, pepper and paprika 12 cup milk 34 cup grated cheese 6 large cabbage leaves Boil rice in boiling salt water. Melt the lard, add the flour and then the milk. Boil until it thickens. Season rice with salt and pep- per and paprika and add the grated cheese. Mix with white sauce, boil the cabbage leaves until limp but not broken. Drain the cabbage leaves and put rice in them. Roll up and place in a greased baking dish. Sprinkle with salt and paprika and bake in slow oven until tender. Enough to serve 6 persons. Mrs. Phil. A. Buettner. Jamboli сир rice 1 pound bacon 3 pound can tomatoes 1 pod red pepper 3 onions 1 small pod garlic Salt to taste Cut bacon in small pieces and fry, then add onions and garlic. Put rice and tomatoes in casserole, then add the bacon, onions and garlic. Bake 3 hours in slow oven. Mrs. I. Hahn. Rice Pudding 2 cups steamed rice 4 tablespoons sugar ? cups milk 1/2 cup seeded raisins eggs Salt to taste Scald milk; beat eggs, add sugar and salt to taste; while stirring, gradually add scalded milk. Mix with rice and raisins. Pour into buttered baking dish and bake in moderate oven until consistency of custard is obtained. Mrs. J. H. Schmidt. 1 2 Rice Pudding 1 cup rice Butter size of an egg 1 quart milk 1 cup sugar Raisins if desired Mix and bake 2 hours. Mrs. W. Voertmann, Sr. 21 serve. Spaghetti 1 pound round steak (ground) 1 pint water or stock 1 tablespoon butter or drippings 2 tablespoons browned flour 1 chopped onion 1/4 teaspoon Cayenne pepper Bit of celery and parsley 14 teaspoon salt 1/2 cup mushrooms (boiled previ 1 pound boiled spaghetti ously) Grated cheese 1 can tomato soup Brown steak in butter or drippings, add onion, celery and pars- ley, mushrooms, tomato soup, water or stock, browned flour, pepper and salt. Boil slowly for 15 minutes. Then pour over alternate lay- ers of boiled spaghetti and grated cheese. Let simmer 5 minutes and Mrs. M. Schmidt. Spaghetti with Ground Beaf 1 package spaghetti Salt and pepper 1 pound ground beef 1 small can tomatoes 1 onion Catsup Boil spaghetti in salt water until tender, then drain. Fry ground beef in lard with onion, salt and pepper. When it is brown add a lit- tle water and let simmer for about 5 minutes, then add pulp of toma- toes to the boiled spaghetti also a little catsup. Mix the ground beef with this and boil for about 10 minutes. Then serve. Mrs. J. Schmitt. Spaghetti with Mushrooms 1 small package spaghetti 1 can tomatoes 1 pound ground beef 1 medium sized onion 1 can mushrooms (button) Sugar, salt and pepper to taste 1 teaspoon paprika Boil spaghetti in salt water 20 minutes. Drain. Fry onion until light brown; add ground beef, salt and pepper. Fry until brown. Boil tomatoes with salt, pepper, paprika and sugar. Strain and mix with meat. Add mushrooms; boil 5 minutes. Pour over boiled spa- ghetti and serve hot. Miss Pauline H. Pape. ---- EGGS Because of their well-known high nutritive value, ease of diges- tion, and the great variety of ways in which they may be served, eggs form one of our most useful articles of diet. Economy in Use of Eggs The yolks of an egg may be kept by covering the surface with cold water. The white may be kept by covering it closely and placing in the ice box. The number of eggs in a recipe may be lessened. In flour mix- 23 tures, a teaspoon of baking powder may be substituted for each egg omitted, but some egg must be used if recipe calls for eggs. In shaking an egg, if it makes a sound, it is not a good egg, and should be rejected. The water test consists in putting them in water deep enough to cover; the good eggs will lie flat at the bottom, while the bad eggs will stand upright. The candling process consists in looking through the egg at a light or holding it between you and the sun. If it shows up clear and spotless, so that the yolk can be per- ceived, it is good; otherwise it is not. Boiled Eggs Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20 minutes for hard boiled or place eggs in boiling water, cover, and cook over moderate heat without boiling from 6 to 8 minutes for soft, 45 minutes for hard cooked. Poached Eggs Break eggs and drop carefully one at a time into boiling water in shallow frying pan. Cook slowly until eggs are set. Remove each with skimmer and serve on toast garnished with parsley. Scrambled Eggs Break eggs into bowl, season with salt and pep'er and pour into hot frying pan in which butter has been melted. ('ook over slow fire and as eggs thicken stir until cooked. If desired eggs may be beaten with 1 tablespoon milk to each egg and cooked in same way. Eggs in Milk Egg Toast Milk Flour Butter Poach egg in milk, lift out on toast, thicken milk with flour, add butter and pour over egg. Season to taste. Mrs. A. Vellner. Eggs a la Golden Rod 3 hard boiled eggs 4 slices toast 1 cup thin white sauce Chop the whites of eggs, add them to the white sauce and pour the mixture on the toast. Force the yolks through a potato ricer over the top. Miss Clara Molitor. Pickled Eggs Boil eggs hard; when cold, shell and lay in a deep bowl. Pour beet vinegar over them and let stand until colored beet red. Mrs. A. E. Bay. Baked Eggs in Tomatoes Remove a thin slice from the stem end of each tomato. Remove seeds and pulp and drain liquid. Break a fresh egg into each tomato, season, place in a buttered dish, cover and bake. Mrs. B. Taenzer. - 24 Dr. Hy. P. Graul The Foundation is Most Important 3353 Nebraska Ave. OFFICE PHONES, Vic. 1130, Sid. 590 Residence, 3357 Nebraska Ave. PHONE, Victor 1981-L HOURS: 8 to 9 A. M., 1 to 2 P. M., 6 to 7:30 P. M. Sundays 8 to 9 A. M. CHAS. J. KUNKEL Instructor of Piano Music SPECIAL ATTENTION GIVEN TO BEGINNERS Utah Creamery STUDIOS 3750 Lindell Blvd. Fine Coffees Our Specialty 2700 UTAH STREET Eggs received daily, except Monday, from poultry farm Your Patronage asked Fair dealing our motto Lindell 751 3225 S. Jefferson Ave. WM. T. MEYER Sidney 2732-W Open a Saving Account with the CHIPPEWA BANK 3801 South Broadway CAPITAL AND SURPLUS OVER $300,000.00 SAFE DEPOSIT BOXES - $3.00 PER YEAR These Departments open Monday Evenings from 5 to 8 o'clock Sidney 676 Victor 605 25 ------------------------- SOUPS ---------- 一一​一一​一一​一一​一一​一一 ​Soups are made with or without meat. The basis for a soup is stock, either meat or vegetable, or milk. Meat stock is water in which meat and meat bones have been cooked. When dark meat is used, it is called brown stock; when light meat is used, it is called white stock. Vegetable stock is water in which vegetables have been cooked. The lean of meat is much better than the fat. The proportions for soup stock are generally one pound meat and bone to one quart water. Long and slow boiling is necessary to extract the strength from the meat. All fat or grease should be skimmed off before using the soup. The heavy vegetable pulp soups, as bean or pea soup, the cream of vegetable soups and the milk chowders are rich in food-value. The plain vegetable soups contain the food-value of the vegetables. Thin meat stocks are valuable chiefly as appetizers. Left-overs of meat, fish, gravies, vegetables and cereals can be used advantageously in making soup. Cream soups are made with a cream sauce foundation to which is added strained pulp of vegetables or fish. General Directions for Making Cream Soups 3 cups scalded milk 2 cups seasoned stock or vege- 2 slices onion table pulp and stock 1/4 cup flour mixed with 1/4 cup Seasonings to taste water Scald the milk with the onion, remove the onion and thicken the milk by adding the flour and water mixture and cooking it 20 minutes over hot water to prevent burning. Boil 2 cups vegetables, cut in small pieces, in water to cover; force the vegetables when done through a strainer or leave pieces in soup. Add the vegetable pulp and water in which the vegetables have been cooked to the thickened milk. Season and serve. Daily Family Soup Pot Housekeepers using a coal range can have soup every day with- out expense. Have a soup pot on the back of the range. Into this drain the water left from the cooking of vegetables, rice or other cereals. Add ends of vegetables not used, trimmings from meat as well as portions left over, together with the gravies and the bones thereof and left overs from all other ingredients used in soup making. Season to taste. Mrs. L. B. Buchheimer. 28 A little pepper Split Pea Soup 1 pint split peas 1 teaspoon salt 1/2 teaspoon baking soda 3 quarts cold water Celery chopped fine 1/2 pound lean ham or sliced Toasted bread cut in squares bacon Butter Wash peas well and cover with cold water, adding baking soda. Leave in water over night. Next morning put them in kettle with close fitting cover. Pour over them 3 quarts cold water, adding ham or bacon, sliced or cut in pieces. Add salt, pepper and some celery. When the soup begins to boil, skim the froth. Boil slowly from 3 to 4 hours, stirring until the peas are all dissolved, adding a little more boiling water to keep up the quantity as it boils away. Strain through colander and remove meat. The soup should now be quite thick. If not rich enough add a piece of butter. Serve with toasted bread cut in squares. Mrs. J. F. Wehmueller. Potato Soup 1 tablespoon lard or drippings Raw sliced potatoes 1 onion Salt and pepper 1 tablespoon flour Parsley 1 quart boiling water 1 tomato 1 cup sweet milk Take lard, cut onion into it, let it brown a light yellow, then add flour, when smooth add boiling water, then put in a good sized plate of potatoes, add salt and pepper, a bit of parsley and tomato, then mash the potatoes when done; strain add milk and serve. Mrs. F. H. Foerster. Cream of Tomato Soup 1 quart fresh or canned tomatoes 1 quart cold milk 1 tablespoon butter Pinch of baking soda 3 tablespoons corn starch Salt and red pepper Add baking soda to tomatoes and boil until done. Stir into strained tomatoes the butter, red pepper and salt. Dissolve corn starch in a little cold milk and add to one quart milk. Turn milk into tomatoes gradually and let boil 15 minutes, stirring briskly all the while. Serve hot with strips of buttered toast. Mrs. R. Winterrose. 31 3 eggs Dumplings for Stew 2 cups flour 1 teaspoon salt 2 rounded teaspoons baking Milk powder Sift flour, salt and baking powder three times. Mix with milk for dough as stiff as biscuits. Put in stew by spoonfuls, cover tightly and steam for 15 minutes. Do not raise lid until done. Water must not boil over dumplings. Mrs. A. Vellner. Dumplings 2 cups flour 1 teaspoon salt 2 scant tablespoons lard Water Mix flour, salt and lard as for pie dough, then add water. Roll out 14 inch thick. Cut into squares and drop into boiling gravy. Boil about 5 minutes. Very good in stewed chicken or veal. Mrs. Henry F. Metzler. Farina Dumplings 2 cups milk 1 cup farina Salt Scald milk, add farina and a little salt. Boil 10 minutes. Then add eggs. When cool mold into dumplings and drop in deep boiling water. Let boil from 15 to 20 minutes. Mrs. C. F. Lange, Jr. Liver Dumplings 1/2 loaf of bread 1 onion 1 tablespoon flour 1 tablespoon hot lard Salt and pepper 1 pound liver Nutmeg Salt water or beef broth Soak bread in water. When soft press out. Chop onion fine and fry in hot lard until light brown. Put in bread to warm merely to take out the moisture. Cool. Remove skin and sinew from liver, grate or chop very fine, mix with bread and onion, egg, flour, salt and pepper, nutmeg or marjoram. Form dumplings with spoon. Boil in salt water or beef broth. Miss A. M. Riethmueller. Liver Dumplings 1 pound calf liver 1 onion chopped fine 1. loaf white bread Celery chopped fine Salt, pepper and allspice Parsley chopped fine Flour Soak bread in water, then squeeze. Add liver, eggs, a little pars- ley, onion and celery, salt, pepper and allspice to taste and enough flour to form balls or to consistency that it will drop from spoon. This may be boiled in salt water or together with sour kraut, if in salt wa- ter, boil 5 minutes. With sour kraut when kraut is about ready to Mrs. J. Schmitt. 1 egg 2 eggs serve. 34 3 eggs 3 eggs Potato Dumplings 6 large potatoes 1 teaspoon grated bread crumbs Flour Salt Boil potatoes in jackets. When done, skin, and grate or grind them in meat grinder. Add eggs and salt to taste, bread crumbs and flour enough to form balls. Boil 20 minutes in salt water. Care must be taken to see that they do not collapse. When they rise to the surface of the water they are ready to serve. Fry little squares of bread in butter until light brown, then insert in dumplings just before placing them in boiling water. Mrs. J. Schmitt. Potato Dumplings 3 cups mashed potatoes 1 teaspoon salt 2 teaspoons baking powder Flour Mix eggs with potatoes and other ingredients. Add enough flour to roll into soft balls. Drop into boiling water and boil fifteen to twenty minutes. Cut dry bread into small cubes and fry in butter a light brown. Spread over dumplings just before serving. Mrs. Otto F. Schmitt. Potato Dumplings 3 cups mashed potatoes Salt water 1 egg Bread 1/2 cup flour Butter Mix potatoes, egg and flour well, roll into balls and boil about 15 minutes in salt water. If desired, cubes of bread browned in but- ter may be rolled into center of dumplings before boiling them. Mrs. B. Taenzer. Spaetzle 2 cups flour 1 egg 1/2 teaspoon salt 12 teaspoon butter 1 teaspoon baking powder 1 cup milk or water Sift flour, salt and baking powder together, then beat in egg and butter, add milk or water to make stiff batter. Cut from bowl into boiling salt water. Let boil 5 minutes, then drain in colander. Very good in soup. Mrs. Henry F. Metzler. Sponge Balls 1 ounce butter Milk Salt 1 cup flour Nutmeg Put the egg whites in a cup, fill up with milk. Pour into a stew- pan over a slow fire, add butter and stir in flour until bạtter is thick and smooth. When cool stir in the egg yolks, salt and nutmeg to taste. Drop in boiling soup, a teaspoonful at a time. Boil about 10 minutes. Mrs. L. Fink. 2 eggs 35 Time Table for Roasting (per pound) Beef, round .... 10 to 12 min. Beef ribs (well done) 12 to 15 min. Beef ribs (rare) .8 to 10 min. Mutton, leg (well done) 15 min. Mutton, leg (rare) 8 min. Mutton, loin (rare) 8 min. Mutton, shoulder (stuffed) 15 min. Lamb (well done) .20 min. Veal (well done) .25 min. Pork (well done) .30 min. Chicken .15 min. Goose 18 to 20 min. Turkey, 8-pound About 2 hrs. Gravy Pour fat from pan; allow 2 tablespoons of fat to 3 tablespoons of flour for each cupful of gravy. Put the fat into the pan, add the flour and stir over a hot fire until well browned. Add the boiling wa- ter or stock gradually, boil 3 minutes, season to taste with salt and pepper, and strain. Broiling The rules for roasting meat apply to broiling, except that instead of cooking in the oven it is quickly browned, first on one side and then on other, over hot coals or directly under a gas flame, turning every minute until done. Meat an inch and one-half thick will broil in 8 to 15 minutes. Season after it is cooked. Pan Broiling or Frying Put meat to be broiled or fried in very hot frying pan, with very little or no fat. Turn every few minutes until cooked. Season and serve immediately. Steaks and chops may be pan-broiled without any fat in the pan. For thin gravy pour a little boiling water into pan after meat is taken out. Boiling and Stewing Fresh meat should be put into boiling water and boiled over hot fire for about 5 minutes; reduce heat and boil very gently about 20 minutes for each pound. Salt and spices may be added for seasoning; vegetables may be boiled in water with the meat. The broth of boiled meat should always be saved to use in soups, stews and gravies. Salt meats should be put over the fire in cold water, which as soon as it boils should be replaced by fresh cold water, repeating until water is fresh enough to give meat a palatable flavor. Salted and smoked meats require about 30 minutes very slow boiling, to each pound. Vegetables and herbs may be boiled with them to flavor. When they are cooked the vessel containing them should be set where they will 38 Chile Con Carne 1 pound Chile beans or 1 can red 1 large can tomatoes beans 2 heaping tablespoons Chile pow- 1 pound coarsely ground beef der 1 heaping tablespoon butter Salt and paprika 1 large onion Sugar Celery Spaghetti Boil beans until done. Fry beef brown in butter and onion and celery chopped fine. Strain tomatoes. Add beans, meat, some celery cut fine, Chile powder, salt, paprika and some sugar to taste. Plain boiled spaghetti may be added or served separately. Mix all and let simmer until well done. This amount will serve 10 people. Mrs. H. Ellerman. Chile Con Carne 1 pound fresh ground beef 1 tablespoon salt 1 large onion 2 tablespoons Chile powder 12 pound can red beans 1 quart tomatoes Corn starch or flour Fry meat and onion until brown; add to beans and tomatoes. Then add salt and Chile powder. Boil 30 minutes. This may be thickened with corn starch or flour if desired, just before removing from fire. Mrs. C. J. Metzler. Chile Con Carne 2 pounds beef ground fine 3 onions 2 cans kidney beans A few bay leaves 1 quart can tomatoes 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice Chile pepper and salt to taste Boil meat a little before adding tomato, spices, salt, bay leaves and onions chopped fine. Boil well and add beans and finally Chile powder. A stalk of celery chopped fine may also be added. Mrs. J. J. Wasser. Chopped Round Steak with Rice 11/2 lbs. chopped round steak 1 can tomatoes 1 onion, cut fine Salt and pepper to taste 1 cup rice 2 cups water Brown round steak in butter with the onion. Put uncooked rice in casserole, add steak, tomatoes and about two cups of water. Bake 1 hour. Mrs. Theo. W. Eckhart, -40 Creole Croquettes 1 cup raw beef from top of 14 teaspoon pepper round, cut fine or left over A little Cayenne pepper cold veal or beef Cabbage leaves 1/3 cup washed rice Tomato sauce 1/2 teaspoon salt Mix meat with washed rice, add salt, pepper and a little Cayenne pepper. Wrap the mixture in cabbage leaves, which have been boiled 2 minutes. Stew 1 hour in tomato sauce.. Mrs. Geo. Roth. Creole Hash 1 large onion 1 cup cold lamb or roast beef 1 sweet green pepper (cut very fine) 2 large ripe tomatoes 1 tablespoon bacon grease or but- Salt to taste ter Slice thin or dice large onion. Heat bacon grease or butter, put in onions, cover and boil slowly over low fire, the onion being stewed rather than fried. Then add the green pepper cut up fine and to- matoes. Keep covered so that none of the liquid will be lost. Add meat cut very fine, salt to taste and boil slowly for about 10 minutes. Serve on hot buttered toast. Mrs. I. Hahn. Gombus 3 pounds ground beef Salt and pepper Lard 2 scant tablespoons flour 1 onion 1 can tomatoes Fry beef brown in hot lard, add onion, salt and pepper, and flour. When dark brown add tomatoes and let simmer about 30 minutes, then add water and finish stewing until meat is tender which also gives you a good gravy. Mrs. P. Doyle. Hamburger Steak 11/2 pounds ground steak Onions chopped fine Salt and pepper to taste Mix steak, salt and pepper and onions. Add eggs. Mix well. Shape meat-balls with spoon. Fry in hot lard. Mrs. Geo. Buettner. Meat Loaf 1 pound beef and a little pork 1 diced green pepper 3 eggs Salt and pepper 1/3 cup diced celery 1 can Spanish Tomato Sauce Mix thoroughly beef, 1 raw egg, celery, pepper and seasoning. Hard boil 2 eggs and shell. After mixing beef roll out and put down hard boiled eggs, end to end and roll so that eggs are in center. Place in skillet and bake in oven 1 hour. Baste with Spanish tomato sauce. Mrs. L, R. Simpson, 2 eggs 41 1 Ground pepper Christmas Ham green ham 1 cup bread crumbs 14 pound salpeter 1 tablespoon mustard 1 cup sugar 1 tablespoon whole pepper Mix salpeter and sugar. Divide in 3 parts, put one part on ham every 24 hours rubbing in well, then boil salt water (enough salt to float an egg). When cold pour over ham covering it. Let stand 2 weeks, then add pepper and boil ham until done. Remove skin, mix mustard and bread crumbs and sprinkle over ham and bake. Serve hot. Mrs. W. Riemann. Honolulu Ham Sliced raw ham Milk Thinly sliced raw potatoes Cover bottom of casserole with pieces of ham large enough to serve, cover with potatoes (2 potatoes to each one half pound ham) dust with pepper, repeat until casserole is filled. Cover all with milk, cook until potatoes are tender and serve at once in same dish. (Ham furnishes the necessary salt.) Mrs. L. Buchheimer. Lamb Stew (With Carrots and Potatoes) 1 pound lamb (neck and breast) 6 large sprigs parsley 12 good sized carrots 1 tablespoon salt 6 medium raw potatoes 14 teaspoon ground pepper • 1 large onion 1 large tablespoon lard 2 quarts cold water Use Dutch oven. Cut lamb in pieces and brown in heated lard; pour the water over same; when boiling, add carrots, onion and last of all the potatoes (all pared, washed and cut in cubes) minced pars- ley, salt and pepper. Boil slowly until done, always adding sufficient water to keep vegetables and meat well covered. (Potatoes will thicken gravy). Mrs. L. Buchheimer. Lamb Stew with Dumplings 1 pound lamb 1 teaspoon salt 1 onion 14 teaspoon pepper 2 bunches carrots Season above ingredients and boil until tender. Separate meat from vegetables when done. Dumplings 11/2 cups flour 1 cup water or milk 1 egg beaten 1 large teaspoon baking powder Mix and drop from spoon into boiling stew. Boil 10 minutes. Mrs. 0. Boehlau. 45 1 egg 1 Creamed Chicken and Mushrooms 1 chicken (4 to 6 pounds) 4 tablespoons flour 4 sweet breads Salt 1 can mushrooms White pepper 1 quart milk Cayenne pepper 4 tablespoons butter Bread crumbs Boil chicken and sweet breads until tender; pick to pieces as for salad. Put one quart of milk in a sauce-pan, in another put 4 ta- blespoons butter and 4 tablespoons flour. Stir until melted, then stir in hot milk until it thickens. Season with salt, white pepper and Cayenne pepper. Butter a baking pan and put in a layer of chicken, then a layer of mushrooms and sweet breads, then a layer of dressing and so on until dish is filled. Cover with bread crumbs, and bits of butter. Bake 20 minutes. Miss Pauline H. Pape. Fried Chicken in Pancake Batter Chicken 34 cup flour Salt and pepper to taste cup milk Lard and butter Make batter of egg beaten with milk and flour, salt and pepper to taste. Cut chicken in small pieces, cover with batter and fry slowly until tender in hot lard and butter. Mrs. M. Faszholz. Stewed Chicken with Dumplings Cut chicken in pieces and stew in butter, salt and pepper and enough water to make a gravy. When chicken is tender put dumplings in. Dumplings 1/2 quart flour 2 well beaten eggs 2 teaspoons baking powder 1/2 cup water or milk Salt Mix well and drop from spoon into chicken gravy, cover with lid and let steam for about 10 minutes. Do not raise lid before 10 min- utes have elapsed, for if this is done dumplings will collapse. Mrs. J. Schmitt. Chicken Croquettes 1 chicken 1 cup broth chicken was boiled 2 ounces butter in 2 ounces flour 1/2 cup cream 2 eggs Season with pepper and nutmeg Boil chicken until tender, mince fine, boil butter, flour, cream, water together for two minutes, add minced chicken; when cold mould in cylindrical shape; roll in cracker crumbs, dip in beaten egg, again in cracker crumbs. Fry in hot lard a light brown. Mrs. L. Izard. 49 Pressed Chicken 1 stewing chicken Celery and chopped parsley 1 package gelatine Lettuce leaves Salt and pepper Mayonnaise dressing Stew chicken until tender. Remove meat from bones, strain the broth and let come to a boil, to which add the gelatine (if chicken is large, use more broth and gelatine). When thoroughly dissolved pour over chicken (celery and chopped parsley may be added if desired) and pour in oblong dish and set in cool place to harden. After sev- eral hours it can be cut in thin slices and served as meat or as a salad on lettuce leaves with mayonnaise dressing. Mrs. E. Blackwood. Sour Rabbit 1 rabbit A few laurel leaves 1 onion 1 tablespoon flour Salt and pepper to taste 1 tablespoon sugar 1 tablespoon butter 14 cup vinegar Boil rabbit until tender. Brown butter and flour, add stock from rabbit and the vinegar. Boil 30 minutes. Miss E. Boehlau. FISH AND OYSTERS W0 Fish Fish should be a frequent article in our diet. To obtain the best flavor from fish it should be eaten when fresh and in season. Salt or dried fish, however, may be prepared in a great variety of ways. It should be freshened by soaking it in water from 12 to 24 hours before cooking. The composition and food value of fish is about the same as that of lean meat. The oily or dark flesh fish are more nutritious but less easily digested than the white varieties. To Determine Freshness.—There should be no odor, the flesh should be firm, scales lustrous. The eyes should be bright not sunken, and the gills bright. To Clean Fish.—Grasp the tail firmly, with a sharp knife remove the scales by scraping from the tail to the head. Cut along the under side carefully from the head to the fin. Remove the internal organs, wash carefully and wipe. Method of Cooking Fish.-Broiling, steaming, baking, boiling, frying. Fish suitable for broiling are: Split mackerel, white fish, cod, shad, trout, etc., sliced halibut and salmon, white smelts and small fish. To broil-brush with melted fat, sprinkle with flour, salt and pepper, and cook over a flame or clear fire. 50 - Tuna Fish and Peas 14 pound butter 1 can small peas 2 tablespoons flour 1 can Tuna fish Salt to taste Pâté shells or toast Milk Melt butter in skillet, add flour and blend well, add enough milk to make a heavy cream sauce. Salt to taste. Add peas from which li- quid has been drained, and Tuna fish. Serve warm either in Pâté Shells or on a slice of warm toast. Mrs. D. Flachsbart. Oyster Patties Drain oysters, cut in half and stew in a rich white sauce, season highly and fill in patty shells and warm in oven a few minutes before serving Mrs. H. M. Benzen. Oyster Stew 2 cups milk 1 tablespoon butter 2 cups oysters 18 teaspoon pepper and salt to 1 cup oyster liquid taste Clean oysters and sprinkle with salt and pepper. Boil oyster li- quid. Add oysters and boil them until edges curl. Add hot milk, butter and seasoning and serve stew at once. Mrs. J. H. Schmidt. ######## ---- MEAT AND FISH SAUCES, DRESSINGS AND GRAVIES INNNNNN ------------------| Relishes for Meats With roast beef, grated horseradish. Roast veal, tomato or horseradish sauce. Roast mutton, currant jelly. Roast pork, apple sauce. Roast lamb, mint sauce. Roast turkey, cranberry sauce. Roast goose, tart apple sauce. Roast canvasback duck, currant jelly. Roast quail, currant jelly, celery sauce. Stewed chicken, curry sauce. Fried chicken, cream gravy, corn fritters. Roast duck, orange salad. Stewed rabbit, grape jelly. Veal sausage, tomato sauce, grated Parmesan cheese. Pork sausage, tart apple sauce or fried apples. Corned beef, mustard. 53 Olive Sauce ? cups brown stock or 4 tablespoons flour 2 cups boiling water 1/2 tablespoon finely chopped on- 4 tablespoons lard (beef drip- ion pings preferred) 3 tablespoons chopped olives. 2 teaspoons beef extract Melt and brown lard, brown flour in it, add stock very slowly, then the onion. Boil until thick. Add olives and boil 1 minute. Mrs. Geo. Guenther. Spanish Tomato Sauce 12 tablespoons sugar 6 teaspoons salt 3 dozen ripe tomatoes 12 cups vinegar 1 dozen red peppers 6 teaspoons ginger 1 dozen onions 6 teaspoons cinnamon 6 teaspoons cloves Chop all fine and boil 2 hours. Mrs. A. E. Bay. Tomato Sauce 2 cups tomatoes 12 teaspoons salt 1 clove 2 allspice berries 4 bay leaf 1 slice onion 2 pepper corns 3 tablespoons lard 4 tablespoons flour Boil tomato with seasoning for 10 minutes. Fry onion in lard for 3 minutes; add flour and tomato. Boil 4 minutes. Strain. Mrs. Geo. Guenther. Watercress Sauce 14 bunch watercress 34 cup apple jelly Wash and dry watercress. Cut fine with knife. Beat apple jelly slightly with silver fork and stir into cress. Serve with roast beef or other meats. Mrs. Geo. Guenther. Filling for Fish 1 cup bread crumbs 1/4 teaspoon pepper 4 tablespoons melted butter 1 tablespoon capers Few drops of onion 1 tablespoon chopped parsley 14 teaspoon salt 1 tablespoon pickle Mix ingredients in order given, lay in opening of a large fish and bake. Mrs. A. Vellner. Oyster Dressing 112 pound soda crackers 1/2 cup butter 1 pint oysters Salt and pepper to taste Roll crackers fine and rub butter into same. Add oysters and season with salt and pepper to taste. If too dry add some of the oys- ter liquid. Do not put dressing in turkey until it is half done, other- wise the oysters will turn dark. Mrs. John 0. Hoge. 55 Filling 1 cup diced apples 1/2 cup chopped nuts 1 cup chopped celery Mayonnaise Stuff apples with this mixture and pour mayonnaise over them. Mrs. F. J. Gaebler. Banana Salad (Individual) 1 banana Whipped cream Pecans Lettuce leaves Cherries Mayonnaise Cut banana in half lengthwise, sprinkle with pecans, dot with one or two cherries. Add whipped cream just before serving on lettuce leaves. Mayonnaise may be added if desired. Mrs. Geo. Guenther. Salad 1 large head of cabbage Lettuce leaves 2 stalks of celery Red radishes or tomatoes 6 apples Mayonnaise Cut cabbage as for slaw, dice celery and apples. Serve on lettuce leaves and garnish with radishes or tomatoes. Add mayonnaise just before serving. This quantity will serve 18 persons. Mrs. Geo. Guenther. Candle Salad Lettuce leaves Bananas Pineapple Cherries Mayonnaise On a small plate place lettuce leaves. On this put a slice of pine- apple. In the center place 12 of a banana, standing upright. On top of this a cherry. Put some mayonnaise around pineapple. Mrs. Phil. A. Buettner. Celery and Apple Salad Celery Juice of 1 lemon Cored apples Pinch of dry custard Olive oil 1 cup cream Lettuce leaves Mince equal quantities of tender stalks celery and cored apples, season with a few drops of olive oil, lemon juice and mustard. Add Serve very cold on lettuce leaves. Mrs. Geo. Guenther. cream. 59 Christmas Salad Canned pineapple sliced Mayonnaise Pimentos Drain required number of slices of pineapple from the syrup in can. Arrange them on individual plates and cut in triangles, leaving in original shape. Cut narrow pointed petals from pimentoes and ar- range 5 of them on each slice of pineapple, radiating from center and not quite meeting. Surround pineapple with small lettuce leaves. Set a small rose of mayonnaise in center of each poinsettia and a small frill around pineapple. Serve very cold with Christmas dinner. Mrs. Richard Kring. 1 jar capers Crab Meat Salad 1 can crab meat 1/2 teaspoon paprika 4 eggs, hard boiled 1 teaspoon mustard 2 teaspoons sugar 1 cup celery cut fine 1 tablespoon butter 2 egg yolks 1 tablespoon flour 12 teaspoon black pepper 2 tablespoons olive oil 1/2 teaspoon salt 1/2 cup vinegar Mix flour and vinegar, first making a paste, add egg yolks, pep- per, salt, paprika, mustard, sugar and butter. Boil until thick. When cool beat into it the olive oil, add crab meat, hard boiled eggs (chopped fine) caper and celery. Serve on lettuce leaves. Mrs. W. Riemann. Creamette Salad 1 package creamettes 3 sweet green peppers 1 large can Tuna Fish Durkee's Dressing 2 cups shredded cabbage Lettuce leaves Hard boiled eggs Boil creamettes and let cool. Mix Tuna Fish, shredded cabbage, sweet green peppers with Durkee's Dressing to moisten well, add cold creamettes, mix well and serve on lettuce leaves. Garnish with slice of hard boiled egg, also rings of the green peppers. Mrs. Dan Flachsbart. Cucumber Salad 4 large cucumbers 1 tablespoon sugar 1 medium white onion Juice of 2 lemons 1 tablespoon olive oil Pare and slice cucumbers, salt thoroughly and let stand 1 hour. Then squeeze juice out of them. Add minced onion, sugar, olive oil and lemon juice. Mix all thoroughly. Mrs. L. Buchheimer. - 60 1 egg Tuna Fish Salad 1 can Tuna fish 3 dill or 6 sweet pickles 3 large or 6 small potatoes 1 small stalk tender celery 1 small onion 1 teaspoon salt 1/2 teaspoon pepper Flake Tuna Fish with silver fork. Boil potatoes and cut in small pieces. Also cut in small pieces the pickles, onion and celery. Then mix all well together and season with salt and pepper. Salad Dressing 1 teaspoon flour 21/2 teaspoons melted butter 1 teaspoon sugar 1 cup milk 14 teaspoon red pepper 1/2 cup vinegar Lettuce leaves 1 teaspoon prepared mustard Crackers Mix flour, sugar and red pepper, add egg, mustard and melted butter. Mix with milk and vinegar. Boil until thick, then pour over lish hot, cover until cold. Serve on lettuce leaves with crackers. Mrs. C. J. Beckermann. Victory Salad | apple 1 tablespoon sugar 1 stalk celery 3 tablespoons vinegar 1 can Brown Beauty Beans 1 cucumber 5 small sweet pickles 1/2 green pepper Cut apple, cucumber, celery and pepper fine. Add heated vine- gar, sugar and juice of beans. Serve cold. Mrs. G. 0. Hoppe. White Salad 1 small head cabbage 1 cup almonds 1 small can pineapple, diced 2 cups marshmallows 1 pint whipped cream Dressing 4 egg whites beaten stiff 1 level tablespoon flour 1/2 cup sugar Juice of 2 lemons 4 tablespoons white vinegar Boil until thick, add beaten egg whites when sauce is cold. Then add cream. Miss Pauline H. Pape. Boiled Dressing 1/2 teaspoon salt 1 level tablespoon flour 1/8 teaspoon pepper 1 teaspoon Coleman's mustard 1/2 cup cream or milk 1 tablespoon sugar 1/2 cup vinegar 1 small piece of butter Mix dry ingredients, then beat the egg and cream. Add mixed ingredients to this. Heat vinegar to boiling point in double boiler. Add butter. Add slowly first mixture to the vinegar, stirring con- stantly until it thickens. Mrs. 0. J. Laudel. 1 egg 65 2 eggs Fruit Salad Dressing 1/4 cup pineapple juice 3 tablespoons water 1/4 cup orange juice 1 tablespoon corn starch 1/4 cup lemon juice 1/2 cup sugar Whipped cream Heat liquids to boiling point; sift dry ingredients; stir hot liquid into dry ingredients. Boil 15 minutes in double boiler. Beat eggs slightly, adding the cooked mixture little at a time, beating constantly until all has been added, heat one minute and thin with whipped cream. Mrs. R. Niedner. Fruit Salad Dressing 4 egg yolks 1/2 cup sugar 4 tablespoons vinegar Butter size of 1/2 egg Rind and juice of 1 lemon 1/2 cup cream Beat eggs, add vinegar and put in double boiler. Add sugar and butter and boil until it thickens. When cool, add rind and juice of lemon. When ready to serve add cream. Mrs. A. H. Toennies. Mayonnaise Dressing 1 cup Mazola 1/8 teaspoon paprika 1 egg yolk 3 tablespoons lemon juice or 12 teaspoon sugar vinegar 1/2 teaspoon salt Mix paprika, salt, egg yolk and sugar with one teaspoon vinegar or lemon juice. Beat well, adding 1 teaspoon Mazola at a time until mixture thickens, after which the Mazola may be added at more fre- quent intervals; thin with lemon juice or vinegar when necessary. The egg white beaten stiff is folded in last. Mrs. R. Niedner. Mayonnaise Dressing 3 egg yolks 3 teaspoons prepared mustard 2 teaspoons salt 112 pint olive oil Vinegar Beat egg yolks and salt until smooth, add mustard, beating con- tinually, add olive oil, little at a time, beat until thick creamy paste, dilute with strong boiling vinegar until it has consistency of thick cream. This amount of dressing if wanted on salads, will serve 12 persons. This dressing is also excellent with cold meats or fresh sliced tomatoes. Mrs. C. Voges. One, Two, Three Salad Dressing 1 tablespoon mixed mustard 3 tablespoons vinegar 2 tablespoons sugar Small can of evaporated milk Mix mustard, sugar and vinegar, then add milk. Mrs. W. Stone. 67 VEGETABLES Buying Vegetables In buying vegetables, choose those that are in season and plenti- ful. Potaloes.—Never buy sprouted potatoes. To test potatoes, cut one in halves, and if they are juicy enough to stick together the po- tato is good. Cabbage. Select those that are hard and heavy, with crisp, white leaves. Winter Squash.-Select those that are medium-sized with no soft spots. Summer Squash.—Select those that are light yellow in color, with the shell so tender that it can be broken with the finger nail. Summer Carrots.—See that the leaves are green and fresh. Corn.-See that the silk is brown and that the ear is well filled with good kernels that are full of sweet milky juice. Peas.-Pods should be green and brittle; the peas green and not too large. String Beans.-Break a pod. It should be brittle. Lima Beans.-Select those with green, juicy pods. Spinach.--Choose that with leaves fresh and dirty. Winter vegetables should be kept in a cool, dark, dry place. Fresh vegetables may be washed and kept on ice in a clean piece of cloth. General Rules for Cooking Vegetables Wash thoroughly. Pare, peel or scrape, if skins must be removed. Skins should be left on to keep in all the food value possible. Soak in cold water until ready to cook. Cook in freshly boiling salted wa- ter until tender. Allow 1 teaspoon salt to 1 quart of water. Use enough boiling water to cover vegetables. Salt may be added when vegetables are put in, except in the case of delicate green vegetables, as peas, spinach, etc., when it should not be added until the vegetables are nearly done. Serve hot with seasoning, using 2 tablespoons fat, 1/2 teaspoon salt, and a few grains pepper to 1 cup cooked vegetables, or drain off the water, and serve with white sauce. Strong juiced vegetables, as cabbage, onions, turnips and cauli- flower should be cooked uncovered in plenty of boiling water. If the water is changed once during the cooking the flavor will be improved. Mild juiced vegetables, as peas, spinach, asparagus and potatoes should be cooked in a small quantity of boiling water to keep the orig- inal flavor. Green vegetables retain their color better if they are cooked uncovered. 70 1 egg Filled Cabbage 1 head cabbage Soaked bread Sausage meat Ground beef 1 large can tomatoes 1 onion Salt and pepper Separate the cabbage and par-boil. Mix the sausage meat, beef, bread, and egg, and season to taste. Fill each cabbage leaf with one spoonful of this mixture, roll up and tie. Make a tomato sauce con- taining onion and pour over the rolled up cabbage leaves. Boil on a slow fire for about 3 hours. Mrs. C. Hunike. Red Cabbage 1 head red cabbage 1/2 cup sugar 1 tablespoon lard 34 cup vinegar Cut cabbage and boil in salt water until tender. Drain, and add lard, sugar, and vinegar. Boil slowly for 20 minutes. Mrs. D. Flachsbart. Kraut Slaw 1 head of cabbage 1/2 teaspoon pepper 1 large tablespoon drippings 1 tablespoon prepared mustard 1 onion 1 tablespoon sugar 1 tablespoon flour 1 stalk celery (cut fine) or celery 1 teaspoon salt seed 1 cup vinegar Cut cabbage fine and salt for an hour or so, then mix and boil the drippings, cut onion, add flour, salt, pepper, mustard, sugar, celery, and vinegar, put the kraut in, and let boil up for a few minutes, then set it away to cool. Mrs. F. H. Foerster. Carrots 2 bunches carrots 1 tablespoon butter 1 onion 1 tablespoon flour Salt Scrape and cut carrots in small pieces. Drop in boiling salt wa- ter and boil until tender. Fry onion in butter, when brown stir in drained carrots. Sprinkle with flour, add water and let boil up but Mrs. M. Faszholz. once. Green peas Carrots and Peas Diced young carrots Pepper Salt Parsley 1 tablespoon flour Butter size of walnut Sugar Boil equal amounts of carrots and peas in salted water to cover. Season with parsley, pepper and sugar. When soft, thicken with flour dissolved in a little cold water. Add a little butter size of walnut. Mrs. L. Buchheimer. 72 Corn Saute 6 ears of corn 1 small sweet green pepper 3 slices of bacon Cut corn from ears. Cut bacon in small pieces and fry. Remove bacon from pan and put corn in same pan wherein bacon has been fried. Cut pepper in small pieces and boil together with corn 20 min- utes. Mrs. Chas. Schmitt. Baked Eggplant 1 large eggplant 1 cup tomatoes 1 large onion 2 cups stale bread crumbs 2 tablespoons butter 2 well-beaten eggs Peel eggplant and cut into cubes about an inch square. Boil in salted water until tender, then drain. Put butter in frying pan and add onion, finely sliced and cook until tender, but do not brown. Add tomato and cook a few minutes longer. Then combine all ingredients in casserole, add salt and a little celery salt if liked and bake uncov- ered about 40 to 50 minutes. Miss Emily Brockmeier. Breaded Egg Plant Eggplant Eggs Bread crumbs Cut egg plant into thick slices, soak 1 hour in salt water. Drain and dip in beaten egg and roll in bread crumbs. Fry in drippings or bacon grease. Mrs. F. L. Metzler. Stuffed Egg Plant 2 tablespoons butter 1/2 cup bread crumbs 1 tablespoon grated onion Milk or water to moisten Salt and pepper Remove green stem from plant, boil 15 minutes in salted water. Cut 1 inch from top, remove pulp from inside, being careful not to cut too near the shell. Fill and bake 45 minutes. Pare slice cut from top, chop fine and add to chopped pulp. Mix with onion, part of the crumbs, milk, salt and pepper. Fill plant. Mix remaining crumbs with butter and place on top. Any left over meat may be added. Mrs. A. Vellner. Fried Oyster Plants Oyster plants 1 teaspoon baking powder 12 teaspoon salt 1/2 cup milk Scrape oyster plants, cut in small pieces and boil soft in salted water. Drain. Make a pancake batter of flour, baking powder, salt and milk. Add the oyster plants. Drop small spoonful at a time in deep hot lard. Fry brown as you would doughnuts. Mrs. W. G. Graul 1 cup flour - 74 - 3 eggs 1 egg 1 cup milk Cherry Fritters 2 cups milk 13 cup flour 1/4 teaspoon salt 1/3 cup corn starch 1. cup bread crumbs 4 tablespoons sugar 1 can cherries Pour 11/2 cups milk into double boiler to boil. Mix flour, corni starch and salt, dissolve with remaining 1/2 cup milk, add to boiling milk. Beat 2 eggs, add to custard and boil 5 minutes. Pour into shallow dish and chill. (It is best to make the above one day before serving same.) Beat remaining egg, cut pudding into 11/2 inch squares, dip in egg and crumbs and fry in deep fat. Drain juice from cherries, thicken with corn starch, remove from fire and add cherries. Add sauce to fritters just before serving. Serve hot. Mrs. A. Vellner. Cup Custard 3 teaspoons sugar Nutmeg or vanilla to flavor To each cup put the above. Put in china or tin cups, fill bread pan with water to half height of cups, cook from 20 minutes to half an hour, test with straw. When done put cups in cold water and turn out. Mrs. N. Monell. Date Pudding 2 cups whole wheat flour 1 cup dates 1 teaspoon baking soda 1/2 cup molasses 1 teaspoon salt Beat well and steam 2 hours and 30 minutes in buttered mold. Other fruits may be used. Mrs. M. Faszholz. Fruit Pudding 1 can apricots 1 can grated pineapple 1 cup brown sugar сир flour 1/2 cup butter 1 cup white sugar 1 teaspoon baking powder Heat brown sugar and butter in skillet until mixed. Add the fruit. Mix sugar and egg yolks, add beaten egg whites, flour and bak- ing powder. Pour over fruit. Bake 30 minutes in hot oven. Turn out on plate when done. Mrs. C. F. Lange, Jr. Maple Dainties 1/2 cup sugar 1 tablespoon melted butter 1 teaspoon baking powder 1/2 cup milk 2 cups sifted flour Cream sugar and egg. Add butter, milk and baking powder mixed with flour enough to give it the consistency of cake batter. Bake in muffin pans. The above will make 8 dainties. 1 cup sour milk 1 4 eggs 1 egg 80 6 eggs English Plum Pudding 1 pound raisins 1/2 pound almonds 1 pound currants 1/2 pound brown sugar 1 pound beef suet 1/2 pound flour 1 pint bread crumbs 1 pint milk 1 heaping teaspoon cinnamon 14 pound citron 1 teaspoon cloves 14 pound lemon peel 12 teaspoon mace 14 pound orange peel 1/2 teaspoon ginger 1 cup cider or fruit juice 12 nutmeg Seed raisins, wash currants thoroughly, chop suet as fine as pos- sible, cut peel into small pieces and beat eggs well. Sift flour, spices and sugar. Place all in a large bowl, pour the milk over the mixture and mix well, then add the fruit juice and mix again. Pour into a well greased pail and place in boiling water; boil 5 hours. Do not have the water above the lid of the pail and do not permit it to stop boiling. Serve with a sauce. Mrs. A. Vellner. Prune Whip 34 pound prunes 4 tablespoons sugar 4 egg whites Stew prunes until tender. Work through colander, add sugar and beaten egg whites. Bake 20 minutes in moderate oven. Mrs. Theodore Eckhart. Queen of Puddings 1 pint bread crumbs Butter size of an egg 1 quart milk 1 cup sugar 4 egg yolks Rind of 1 lemon Bake these ingredients about 12 hour. Whip egg whites stiff, then beat in 1 cup sugar into which has been strained the juice of 1 lemon. Spread over the pudding a layer of jelly, pour beaten ingre- dients over this, then replace in oven and brown slightly. To be served cold without sauce. Mrs. W. Jungkuntz. Simplicity Pudding 1 cup sugar 14 teaspoon salt 1 teaspoon butter 1 pint flour 1/2 cup sour milk 12 nutmeg 1 level teaspoon baking soda Mix sugar, butter and egg and beat to a very light cream. Add grated nutmeg, salt, flour, sour milk and baking soda (baking soda having first been dissolved in the sour milk.). Stir well, pour into a well greased pudding dish, steam 45 minutes. Serve with cream and sugar or with pudding sauce. Mrs. A. F. Aszmann. 1 egg 82 6 eggs Filling No. 4 (Poppy Seed) Follow directions for apple filling using less apples. Instead of bread crumbs use poppy seed which has been boiled in sweetened milk. Roll as above. Bake 30 minutes. Mrs. L. Fink. Walnut Delight 1 pound chopped dates 1 cup sugar + tablespoons rolled crackers 1 pound English walnut meats 1/2 teaspoon baking powder Whipped cream Beat egg whites, add sugar, then egg yolks. Add and mix well all other ingredients listed above. Bake in 2 layers from 15 to 30 minutes in moderate oven. Serve with whipped cream. Mrs. G. 0. Hoppe. NININ COLD DESSERTS 2 cups 1 cup nuts Angel Pudding 1 box Knox Gelatine 1 cup sugar cold water 5 egg whites 3 bananas Dissolve gelatine in 34 cup cold water. Let stand 5 minutes. Set on stove to warm. Add 11/4 cups cold water. Beat egg whites stiff and beat all together. Add sugar and beat slowly for 30 minutes, then add nuts and fruit. Turn in mold, first a layer of white, then a layer of pink, then a layer of white. Serve with whipped cream. coloring for pink. Mrs. L. Recker. Apple Snow 1 teaspoon corn starch 1 tablespoon sugar 1 egg (beaten separately) 1 cup apple sauce Make a custard of corn starch, sugar and milk, add the egg yolk and flavor to taste. Allow this to become chilled before serving. Mix the beaten egg white with the apple sauce. Pour the sauce over the custard and serve. Mrs. Jos. A. Frederich. Apricot Dessert 3 tablespoons apricots 1/2 teaspoon almond extract 2 tablespoons sugar 1 cup whipped cream 34 cup milk 2 cups milk fé feria a Boil áprieøt, sugar, milk and almond extract and let cool. Then add 1 cup whipped cream. Pour over crashed macaroons, soaked in apricot juice. Serve chilled with whipped cream and fruit. Mrs. H. Tiemeyer. - 84 We are now located at 3001 WYOMING STREET Laudel Bros. COMMISSION MERCHANTS SAME QUALITY SAME SERVICE 1107 N. THIRD STREET EAGLE STAMPS We Deliver Knopf's Market BELL, OLIVE 62 We Deliver KINLOCH, CENTRAL 2134 SIDNEY 2610 STEPHENS Pure, Non-Alcoholic FLAVORS Are specially prepared for use in: Aid Association for Lutherans APPLETON, WISCONSIN Incorporated 1902 A MUTUAL BENEFICIARY ASSOCIATION WITHIN THE SYNODICAL CONFERENCE Pays Sick, Accident, Total Perma- nent Disability, Old Age, and Death Benefits to men and women Membership 27,500 Cash in Reserve $1,950,000 A Good, Live, Progressive Organization CAKES, PIES, CANDY, ICINGS, ICE CREAM, DESSERTS and SOFT DRINKS Price Fifteen Cents THOMAS STEPHENS Manufacturing Chemist 4843 NEBRASKA AVENUE For particulars see FRED J. WOLF 2015 Chippewa St. KIN.LOCH, VICTOR 2073-R Riverside 695-R 87 - FROZEN DESSERTS ------------------- Grape Sherbet 1 pint grape juice 2 tablespoons gelatine 1 pint water Juice of 2 lemons 11/2 cups sugar Juice of 2 oranges Cover the gelatine with a little water and soak 30 minutes. Boil sugar and water 5 minutes. Add the gelatine and set aside to cool. When cold add grape juice and freeze from 5 to 10 minutes. Mrs.' 0. J. Laudel. Maple Parfeit 6 egg yolks 34 cup maple syrup 1 pint cream Beat egg yolks until light. Add maple syrup. Boil in double boiler, stir while boiling until it thickens. Beat until cool. Mixture must be light brown. Whip cream and if desired, add ? beaten egg whites. Freeze in mold about 4 hours. Mrs. H. F. Reim. Orange Ice 3 cups water 2 cups orange juice 2 cups sugar 1/4 cup lemon juice Grated rind of 2 oranges Boil water and sugar one minute. Add orange juice, lemon juice and grated rind. Cool, strain and freeze. Mrs. A. H. Toennies. NNNNNN PASTRY, PIE CRUSTS, PIES Pastry Pastry, if it is to be served at all, should be light, tender and flaky. It is then more easily digested. Winter wheat flour, called pastry flour, should be used as it makes the pastry more tender than bread flour. Less shortening is required when pastry flour is used. The lightness of the pastry depends upon the amount of air en- closed and its expansion in baking. The flakiness depends upon the number of layers of shortening and paste formed by folding and rolling. General Directions Use butter substitutes for the fat. Rub in with the tips of the fingers or chop in with a knife. Add enough cold water to make a stiff dough, using a knife for mixing 90 1 cup lard All the ingredients must be cold. Handle the dough as little as possible, and keep it as cold as pos- sible, as heat melts the fat and makes it difficult to handle the dough. Use as little flour as possible during the rolling. Cut the pastry a little larger than the dish to allow for shrinkage. When crust is baked before filling is added, cover an inverted pie plate with pastry and prick before baking. Crusts and fillings should be cold before putting together to pre- vent sogginess. The oven for all pies should be moderately hot. A small amount of baking powder, or a little lemon juice added to pastry makes it flakier and more easily digested. Where two crusts are placed together, the under crust should al- ways be brushed with cold water, the upper crust placed over it and the two edges pressed firmly together. Rich Pie Crust 2 cups flour 1/2 cup water 1 teaspoon salt Sift flour and salt, rub lard into flour, add water (ice cold) and mix as quick as possible. The less pie dough is handled the better it. will be. When rolling out the dough roll from center to edge, do not roll back and forth. Pie dough must be baked in a hot oven to rise and set the crust. The heat can then be reduced to bake the filling. Mrs. A. Vellner. Apple Raisin Pie 4 apples 1 tablespoon vinegar 1 tablespoon flour 12 cup sugar 1/2 cup chopped pecans 1 tablespoon butter Pinch of salt Cut apples in small pieces and boil with raisins, sugar, butter, vinegar, flour, salt and enough water to permit of boiling. (Do not boil until apples are soft). Cool and pour into baked shell, cover with nuts and put top crust on. Bake in moderate oven. Mrs. J. J. Wasser. Banana Pie 1 quart rich milk 4 tablespoons corn starch 4 egg yolks 1 cup sugar 1 teaspoon vanilla 3 bananas Beat the egg yolks into the milk and add sugar. Moisten corn starch with a little cold milk and egg, boil in a double boiler and stir constantly until thick. Place a layer of sliced banana in a baked shell. Pour the above filling into shell and a layer of banana, until the shell is filled. Beat the egg whites for meringue and add about 1 table- spoon sugar. Cover pies with the meringue and place in oven for a few minutes to brown. This recipe will make 2 pies. Bake shells be- fore beginning the filling. Bake shells on inverted pie pans and prick with fork in several places to avoid blisters. Mrs. 0. Meyer. 1 cup raisins 91 2 eggs 1 2 eggs Cocoanut Cream Pie 1 cup grated cocoanut 1/2 cup sugar 3 tablespoons .powdered sugar 2 level tablespoons corn starch Pinch of salt cup milk or cocoanut milk Add beaten egg yolks, salt and corn starch to milk or cocoanut milk. Add sugar. Place over slow fire and add 23 cup grated cocoa- nut. Pour into baked shell and cover with egg whites beaten stiff to which powdered sugar has been added. Sprinkle 1/3 cup cocoanut on top of pie and brown quickly. Mrs. J. H. DeBuhr. Cranberry Pie 1 cup cranberries 1 tablespoon flour 2/3 cup sugar 3 tablespoons water Halve and seed cranberries. Mix sugar and flour, moisten with water. Line pie pan with crust, put in berries, pour mixture over berries, place top crust and bake. Mrs. M. Faszholz. Cream Pie 2 tablespoons corn starch 21/2 cups milk 1 teaspoonful vanilla 4 tablespoons sugar Pinch of salt Boil milk in double boiler. When hot add the egg yolks, well mixed with suger, corn starch and salt. Boil until thick, remove from fire and add vanilla. Pour into baked shell. Spread meringue of beaten egg whites on top of pie and brown in slow oven. Mrs. E. Blackwood. Lemon Pie 1 cup sugar 2 tablespoons corn starch 3 egg yolks 1 cup boiling water Juice and grated rind of 1 lemon Mix sugar, grated rind and lemon juice, egg yolks, and corn starch mixed with a little water. Then stir into this the boiling water. Boil in double boiler until thick. Pour into baked shell. Beat egg whites and spread on top of pie. Mrs. F. Dreyer. Lemon Pie 2 cups water 1 cup sugar Rind and juice of 1 large or 2 2 tablespoons corn starch small lemons Boil sugar and water, stir in corn starch, previously dissolved with water. Beat egg yolks and add lemon juice and rind, then add the other mixture and bake. Beat egg white with a little baking pow- der and sugar into a meringue and spread on pies. Mrs. W. T. Meyer. 3 eggs 93 3 eggs Banana Loaf Cake 1 cup sugar 23 cup butter 3 bananas 134 cups flour 1 teaspoon baking powder 3 tablespoons milk 1 teaspoon baking soda Pinch of salt Cream butter and sugar; add beaten egg yolk, milk and flour sifted with baking soda and baking powder. Add mashed bananas. Finally fold in stiffly beaten egg whites. Mrs. 0. Hermann. Boston Favorite Cake 23 cup butter 1 cup milk 2 cups sugar 312 cups flour 1/2 teaspoon salt 5 teaspoons baking powder Cream the butter, add sugar gradually, beaten eggs, then milk. Sift flour and baking powder and add to mixture. This recipe makes 2 loaves or 1/2 the mixture may be baked in individual tins. Mrs. B. Schieferdecker. 4 eggs 2 eggs 1 Brown Stone Front Cake Light Part 12 cup butter 1 teaspoon baking soda 11/2 cups sugar 1/2 cup milk 2 teaspoons vanilla 1 teaspoon baking powder 2 cups flour Cream butter and sugar and egg yolks. Add milk and dry in- gredients alternately, then vanilla. Add stiffly beaten egg whites. Dark Part 1/2 cup grated chocolate cup sweet milk 1 egg yolk Boil milk and chocolate until well dissolved. Add one egg yolk. Mix light and dark parts and bake in moderate oven. Mrs. H. Voelkel. Butterless, Eggless, Milkless Cake 2 cups brown sugar 1 cup lard, scant 1 cup raisins and dates mixed 1 teaspoon nutmeg 2 cups boiling water 1 teaspoon salt 2 teaspoons cinnamon 2 level teaspoons baking soda 1 teaspoon cloves 31/2 cups flour 11/2 teaspoons baking powder Mix sugar, raisins and dates, spices, lard and boiling water and boil 2 minutes. When cool, add baking soda dissolved in a little water. Add flour and baking powder. Bake 45 minutes in slow oven. Miss Sophia Yolk. 104 1 cup butter 4 eggs 4 eggs egg whites. Chinese Cake 1 teaspoon nutmeg 2 cups sugar 1 cup water 1 tablespoon vanilla 1 teaspoon cinnamon 2 teaspoons baking powder 14 teaspoon cloves 3 cups flour 11/2 cups chopped pecans Mix butter, sugar, egg yolks, spices and pecans. Mix flour and baking powder, then add flour and water alternately. Fold beaten egg whites into mixture. Add vanilla. Mrs. Carl G. Starke. Chocolate Layer or Loaf Cake 1 cup sour cream 2 cups brown sugar 1 level teaspoon baking soda 34 cup butter 2 cups sifted flour 3 squares melted chocolate Cream sugar, butter and eggs. Add melted chocolate. Add sour cream mixed with baking soda, then add sifted flour and finally the Mrs. F. Dreyer. Chocolate Cake 34 cup butter * 1/2 tablespoons boiling water 212 cups sugar 34 cup milk 6 eggs beaten separately 2 cups flour 3 ounces melted chocolate 11/2 teaspoons baking powder 1 teaspoon vanilla Follow general rule for mixing. Add froth last. Bake in layers. Mrs. H. F. Reim. Chocolate Cake Dissolve 12 cake bitter chocolate in 1/2 cup boiling water. Mix 1 cup sugar, yolks of 4 eggs and cream well. Then cream 1 cup sugar and 14 pound butter. Add this to the yolks and sugar, add water and chocolate, 1 teaspoon vanilla, 1/2 cup milk. Do not stir until you add 2 cups flour and 2 teaspoons baking powder. Then stir hard, add 3 egg whites. Bake in loaf or bars. Icing Steam about 30 marshmallows over hot water. Boil 1 cup sugar, 1/2 cup water, boil until it strings, add beaten egg white, syrup, then marshmallows. Beat well. Mrs. H. Tiemeyer. Chocolate Nut Cake 2 cups sugar 3 cups flour 12 cup shortening 3 teaspoons baking powder 1 cup chopped pecans cup milk 1 tablespoon vanilla 14 lb. bitter chocolate Cream shortening and sugar. Add egg yolks and milk. Sift baking powder and flour together. Mix with the above. Add nuts. Beat well. Finally add stiffly beaten egg whites and vanilla. Bake in a moderate oven from 45 to 60 minutes. Mrs. 0. Meyer, 4 eggs 1 105 4 eggs 2 cups sugar 3 eggs Chocolate Sponge Cake 11/2 cups flour 1 cup milk or water 18 pound bitter chocolate 1 heaping teaspoon ba king 1 teaspoon vanilla powder Cream egg yolks and sugar, then add melted chocolate; add milk, flour and baking powder, then add beaten egg whites. Bake in moder- ate oven. This makes 3 layers. Mrs. D. Flachsbart. Cocoa Cake 34 cup butter 11/4 cups sugar 1 cup milk 2 teaspoons vanilla 6 teaspoons cocoa 11/2 cups flour 2 teaspoons baking powder Cream sugar and butter together well. Add eggs well beaten. Sift together flour, cocoa and baking powder. Add vanilla, then the milk. Make 2 layers. Mrs. R. Niedner. Cocoanut Cake 112 cups sugar 3 teaspoons baking powder 1/2 cup butter 1 cup and 2 tablespoons milk 3 cups Swansdown cake flour 3 egg whites 1/2 teaspoon vanilla Cream the butter well, then add sugar gradually. Sift the flour once before measuring, then sift with the baking powder three times. Add the flavoring to the butter and sugar, then the milk and flour al- ternately. Finally fold in the stiffly beaten egg whites. Bake in moderate oven in two round cake tins. Frost with cocoanut frosting. Mrs. E. Hoffmann. Cream Sponge Cake 11/2 teaspoons baking powder 1 cup sugar 1 teaspoon vanilla 3 tablespoons cold water 14 teaspoon salt 112 tablespoons cornstarch Whites of 4 eggs 1 scant cup of flour Beat yolks until thick; add sugar gradually and beat 2 minutes. Then add water. Mix and sift cornstarch, flour, baking powder and salt, and add to first mixture. Fold in stiffly beaten whites and flavor- ing. Bake 20 minutes in a moderate oven. Mrs. A. Stohlmann. Date Cake 12 cup soft butter 3 teaspoons baking powder 11/3 cup brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup milk 1/2 teaspoon cloves 134 cup flour 1/2 teaspoon salt 1/2 pound dates cut in pieces Follow general rules of cake baking. Beat 3 minutes and bake 40 minutes, Mrs. G. Asche. Yolk 4 eggs 2 eggs 106 Gold Cake 9 egg yolks 212 cups flour 11/2 cups sugar 1/2 teaspoon baking soda 23 cup butter 1 teaspoon cream of tartar %3 cup milk Dash of nutmeg Cream butter and sugar thoroughly, beat yolks about half, add cream of tartar and beat to a stiff froth, add creamed butter; add milk, then flour sifted with baking powder and a dash of nutmeg and stir hard. Bake in 3 layers or in loaf pan in moderate oven. Ice with chocolate icing made of the following: 1 cup powdered sugar 1 tablespoon butter 2 tablespoons cocoa 2 tablespoons hot coffee Mix well and spread between layers and on top. Mrs. C. J. Beckermann. Gold Cake 8 egg yolks 2 heaping teaspoons baking 114 cups sugar powder 34 cup butter 1/2 teaspoon lemon extract 34 cup water 1/4 teaspoon salt 242 cups Swansdown flour Cream butter and sugar, add beaten egg yolks. Add extract. Sift dry ingredients 3 or 4 times. Add alternately water and flour and beat well. Bake 40 minutes in slow oven. Miss Tinnie Wagner. Graham Cake 1 cup sugar 1 box graham crackers, rolled 1 tablespoon butter fine 1/2 cup milk 2 teaspoons baking powder Follow general rule for mixing. Fold in beaten egg whites last. Filling 112 cups powdered sugar 1/2 cup butter 2 tablespoons cream Beat slow-Do not boil. Mrs. F. E. Jackson. Graham Cracker Cake 12 cup butter 24 graham crackers, rolled fine 1 cup sugar 1 teaspoon baking powder 3 egg yolks 1 cup chopped pecans 1 cup milk Pinch of salt Fold stiffly beaten egg whites into mixture. Serve layers sep- arately with whipped cream and garnish with cherries and half pecans. Mrs. Carl G. Starke. 4 eggs 109 Leaf Lard Cake 1 pound raisins 1 tablespoon allspice 1 pound currants 1 tablespoon cloves 1 pound sugar 1 tablespoon nutmeg 1 cup nuts 2 tablespoons minced citron 1 pound leaf lard 1 tablespoon baking soda 1 tablespoon cinnamon 1 pint boiling water 1 tablespoon salt Flour enough for stiff dough Cut leaf lard in small pieces. Add raisins, currants, sugar, nuts, cinnamon, allspice, cloves, nutmeg and minced citron. Mix baking soda with water and add to mixture. Finally add salt and flour. Bake 2 hours. Best to let it become 2 weeks old before serving. Mrs. C. Freymark. Marble Cake White Part 1/2 cup butter 1 cup milk 1 cup sugar 2 cups flour 1 teaspoon vanilla or lemon ex 1 teaspoon baking powder tract 4 egg whites Cream butter and sugar, add flour and milk alternately and fin- ally the egg whites and flavoring. Dark Part 1/2 cup butter 1 teaspoon baking soda 11/2 cups brown sugar 1/2 cup cocoa 2 cups flour 1/2 cup milk 4 egg yolks 1 teaspoon cinnamon 12 teaspoon cloves and a little nutmeg Cream butter and 1 cup sugar and add egg yolks. Dissolve cocoa in a little water, add remaining 1/2 cup sugar, cinnamon, cloves and nutmeg. Add part of milk and dissolve baking soda in remaining part of milk, then add flour and baking soda alternately. Nuts may be added if desired. Drop in pan spoonful of white, then spoonful of dark and continue in this manner until all is used. Bake in moder- ate oven. Mrs. E. Ladenberger. Never Fail Cake 1 cup sugar 3 tablespoons melted butter 134 cups flour 1 teaspoon vanilla 2 eggs in cup, then fill up with 3 level teaspoons baking powder milk 1 cup nuts or raisins Mix all ingredients and beat 3 to 5 minutes. Mrs. F. A. Balzer. 111 2 eggs SILVER CAKE 1 cup butter 342 cup sifted flour 2 cups sugar 31/2 teaspoons baking powder 1 cup milk 8 egg whites 1/2 teaspoon almond extract Cream butter and sugar, add milk very little at a time, beating hard, next add flour about 1/2 cup at a time, into the last flour sift the baking powder, fold in stiffly beaten egg white and flavor last. Bake slowly 1 hour. Mrs. M. Faszholz. Sour Milk Cake 1 cup sugar 1 tablespoon lard 1 cup sour milk 1/2 cup butter 1 scant teaspoon baking soda 134 cups flour 1/2 teaspoon allspice 1/2 teaspoon cloves 14 teaspoon nutmeg 14 teaspoon ginger Grated rind and juice of 1 lemon Cream butter, sugar and lard; beat eggs. Add baking soda to sour milk, then add to the mixture. Add spices, lemon and flour, then mix all well. Bake in chimney cake pan. Mrs. E. F. Daeumer. Spanish Buns 21/2 cups brown sugar 21/2 cups flour 12 cup butter 1 teaspoon soda 1 cup sour milk 1 teaspoon nutmeg 1 teaspoon cloves 1 teaspoon vanilla Mix as for cake. Bake in a shallow baking pan. When done, cut in squares and pour frosting over. Mrs. J. Vaeth. Sponge Cake 1 teaspoon vanilla 34 cup cold water 1 heaping teaspoon baking pow- 11/2 cups sugar der 112 cups flour 13 teaspoon salt Grated rind of 1/2 lemon Beat egg yolks with half the sugar until light, then add water and remainder of sugar, lemon and vanilla. Beat thoroughly. Then add the baking powder, salt and flour sifted three times. Fold in stiffly beaten egg whites. Bake about 30 minutes in a pan well greased and floured. Frosting 1 cup sugar 1 egg white 3 tablespoons cold water Boil in double boiler, water in lower part boiling. Beat with Dover egg beater until it has the consistency of whipped cream. Flavor to taste. Mrs. A. Dietrich, 4 eggs 3 eggs - 117 Uncooked Chocolate Icing 3 tablespoons cocoa 1 tablespoon butter 3 tablespoons strong coffee 4 tablespoons powdered sugar Sift the cocoa and powdered sugar together. Add coffee, then butter. Stir until thick. Spread on cake immediately. Mrs. 0. Meyer. 113 TARTS 1 dozen eggs 12 eggs Almond Tart 12 pound grated almonds 1 pound powdered sugar 8 soda crackers Rind of 1 lemon Cream the egg yolks and sugar for 45 minutes. Add the almonds and soda crackers rolled fine, then the lemon rind and beaten egg whites. Bake 1 hour in moderate oven. Mrs. D. Cawein. Almond Tart Rind of 1 lemon 12 crackers rolled fine Juice of 12 lemon 1 pound powdered sugar 1 pinch cinnamon 1 pound grated almonds 2 teaspoons baking powder Beat 7 whole and 5 yolks of eggs together, then add sugar, al- monds, lemon, cinnamon, crackers and finally the baking powder and 5 beaten egg whites. Mrs. W. Riemann. Apple Tart 3 cups flour 1 cup butter 1 teaspoonful flavoring 2 cups sugar Grated apples Work flour, butter, sugar, egg and flavoring together and pat in pan with your hand; bake, and cover with grated apples sweetened and flavored to taste; then cover with meringue or whipped cream-also nice with peaches or strawberries. Mrs. M. Methudy. Apricot Tart Cream scant cup of butter with 2 cup of sugar, 2 eggs, 1 cup flour, 1 teaspoon baking powder. (Bake in spring form). When it sets take out of oven, add 1 can apricots (well drained). Add this on top and bake until finished: 1. pound grated almonds 5 egg yolks, creamed with 1 cup Juice and rind of 1 lemon sugar Beat the egg whites, mix all together. Serve with double cream. Mrs. H. Tiemeyer. 1 egg 123 4 eggs 5 eggs 2 beaten eggs from spoon. Butter Scotch Cookies 4 cups brown sugar 1 tablespoon cream of tartar 1 cup butter 1 tablespoon baking soda 61/2 cups flour 1 tablespoon vanilla Pinch of salt Mix, shape in loaf evening before baking. Next day slice and bake. Mrs. F. A. Balzer. Chocolate Almond Cakes 1 pound sugar 1/4 pound chopped almonds 1/2 teaspoon baking powder 14 pound chocolate Flour to stiffen Beat sugar and eggs, add grated chocolate, almonds, flour and baking powder. Roll like a sausage on a sugar strewn board, cut in thin slices and bake like cookies. Miss L. Foell. Cinnamon Cakes 1 cup sugar 1/2 cup chopped nuts 3 teaspoons cinnamon 2 teaspoons baking powder Mix the above ingredients, adding flour to stiffen. Drop dough Miss L. Foell. Cocoanut Cookies 1 fresh cocoanut (grated) 1/2 cup butter Milk of the cocoanut 2 cups sugar 2 heaping teaspoons baking Flour powder Cream butter, sugar and eggs, add milk of cocoanut, then cocoa- nut. Stir in sifted flour and baking powder. Flour enough to roll out. Cookies 1 pound butter 2 pounds powdered sugar 1 teaspoon baking powder Flour Follow general rule for mixing. Use enough flour to make dough stiff enough to roll. Use any flavoring desired. Mrs. H. Ellerman. Corn Flake Kisses 2 cups corn flakes 1 cup cocoanut 1 cup sugar 1 cup chopped nuts 2 egg whites 1 teaspoon vanilla Beat egg whites and gradually add sugar, beating for about 2 minutes, then add other ingredients. Drop in teaspoonfuls on oiled paper and bake in moderate oven. Mrs. L. Recker. 2 eggs '1 dozen eggs 128 1 egg 6 eggs Ginger Cakes 1 cup sugar 1/2 cup boiling water 1 cup butter 1 teaspoon ginger 1 tablespoon baking soda 1 cup dark molasses Flour Mix sugar, butter, molasses, egg. Add baking soda to water and mix with other ingredients. Add enough flour to roll out. This makes 50 to 60 cookies. Mrs. C. W. Hessel, Jr. Hartshorn Cookies 6 cups sugar 1 tablespoon hartshorn 1/2 teaspoon anise oil 2 heaping cups lard 1 cup boiling water 1/2 cup milk Flour Cream sugar and lard together and add well beaten eggs. Add milk in which hartshorn has been dissolved. Drain off the milk. Pour boiling water over the settlings of the hartshorn. Then add anise oil. Use enough flour to make dough stiff enough to roll out. Cut in fancy shapes. Bake in hot oven. Mrs. Geo. Burrows. Leaf Lard Cookies 1 pound fresh leaf lard Ice-cold salt water 1 pound flour Jelly or nuts Grind lard and mix with 1/2 pound flour. Mix the remaining 12 pound flour with salt water until dough is soft. Roll out the water dough, place the grease dough in center and roll together. Fold it up and lay in a cool place for 10 minutes, then roll out again. Re- peat this 4 times. Form small horns and fill with jelly or nuts. Bake in hot oven. Mrs. L. Fink. Lebkuchen 1 quart syrup 1 teaspoon ground cinnamon 1 pound brown sugar 1 teaspoon ground allspice 1/2 pound citron 1 nutmeg 12 pound blanched almonds 12 cup melted butter Juice and rind of 4 lemons 2 teaspoons baking soda 1 egg white Flour 1/2 cup powdered sugar Bring syrup to a boil. Remove from fire and add brown sugar. Let cool. When cool, put about 4 cups of flour in a bowl and stir in slowly the syrup and sugar. When well mixed, stir in citron and al- monds, chopped, lemon rind and juice, cinnamon, allspice, nutmeg, then the melted butter and the baking soda dissolved in a little hot water. Add flour to make stiff enough to roll out. Cut in any desired shapes. Before putting in pan, spread with icing made of egg white and powdered sugar, beaten until stiff. Spread on very thinly and place one half of a blanched almond in center of cakes. Bake in a very slow oven. Mrs. A. H. Toennies. 131 2 eggs Macaroons 1 cup sugar 1 teaspoon vanilla 2 teaspoons baking powder 1 tablespoon butter 21/2 cups Quaker Oats Cream butter and sugar, add egg yolks and Quaker Oats to which baking powder has been added, also add vanilla. Beat egg whites stiff and add last. Drop on buttered tins as they spread. Bake in slow oven. Makes about 65 cookies. Mrs. R. Niedner. 1 egg Marguerites 2 cups brown sugar 2 cups nuts 4 eggs, beaten 1 cup flour 1/2 teaspoon baking powder Mix well and spread on layer cake tins to bake. When nearly cold cut in oblong pieces and ice with white or chocolate icing. Mrs. Dan Flachsbart. Molasses Brittles 1/2 cup molasses 11/3 cups flour 1 tablespoon butter 1/2 teaspoon baking soda 1 tablespoon lard 34 teaspoon baking powder 2/3 cup milk 1/2 teaspoon cinnamon 14 teaspoon allspice 1/2 teaspoon vanilla Follow general rule for mixing. Mrs. H. Bohmeyer. Molasses Cookies 2 quarts flour 114 pounds molasses 1 tablespoon baking soda 112 cups sugar 1 teaspoon cloves 1 cup butter or lard 5 cents worth cardamom Let molasses and butter come to a boil, then add sugar and let cool a little. Add eggs, flour and baking soda. Let stand for 2 weeks. After that roll out thin and bake in hot oven. Pack cookies in tin box. Mrs. P. Schubert. Molasses Cookies 134 cups lard 2 cups molasses 2 cups sugar 1 tablespoon ginger 2 teaspoons baking soda Flour Follow general rule for mixing. Use flour enough to roll out. Mrs. C. Zimmermann. 2 eggs 2 eggs 132 3 eggs Rocks 1 scant cup butter 1 cup raisins 11/2 cups brown sugar 2 teaspoons cinnamon 3 cups flour 1/2 teaspoon baking soda Cream sugar and butter. Flour the fruit with part of flour. Mix all together to a stiff batter. Drop spoonful at a time in a buttered tin. Not too close. Bake in moderate oven. Mrs. B. Taenzer. 4 eggs Spice Cookies 2 cups sugar 1 teaspoon nutmeg 1 cup butter 1 teaspoon cloves 2 tablespoons minced citron 1 cup chopped raisins 1 teaspoon baking soda 1 pound nuts 2 tablespoons sour milk 1 teaspoon cinnamon Flour Follow general rule for cake baking. Use enough flour to roll out. Mrs. G. Asche. 4 eggs Sugar Cookies 1 cup butter 2 cups sugar 1 teaspon lemon extract 2 teaspoons baking powder A pinch of pepper Flour Cream butter and sugar, add eggs, extract, and pepper, and bak- ing powder sifted with enough flour to roll out thin and cut. Bake quickly in hot oven to a light brown. Mrs. S. Frantz. 3 cups flour Walnut Molasses Bars 1/4 cup butter 14 cup lard 1/2 teaspoon ginger 1/4 cup boiling water 13 teaspoon nutmeg 1/2 cup brown sugar 1/2 teaspoon cloves 1/2 cup molasses 1 teaspoon salt 1 teaspoon baking soda Chopped walnuts Pour water over butter and lard, add sugar and molasses mixed with baking soda, then add flour salt and spices. Chill thoroughly, roll 14 inch thick, cut in strips and bake 10 minutes. Mrs. B. Schieferdecker. 134 2 eggs Pimento Cheese Sandwich Filling 1 teaspoon dry mustard 1 tablespoon sugar 3 tablespoons pimento or green 1 cup cream pepper 12 pound cream cheese Pinch of salt 3 tablespoons vinegar Mix sugar, mustard and salt, add eggs beaten a little, then add cream. Boil these ingredients and add vinegar, then boil again. Grate cheese and pour dressing over same, mix well and garnish with pimen- tos or green peppers. Mrs. L. R. Simpson. SOME WAYS OF USING LEFT-OVERS 1. Milk Sweet Milk (a) In soups, sauces, gravy. (d) For baking bread, ca ke (b) For cooking cereals. cookies, etc. (c) In puddings, custards. Sour Milk (a) For cottage cheese. (b) With soda in making griddle cakes, muffins, biscuits, gin- gerbread, cookies. (c) In salad dressings. 2. Meat and Fish (a). For meat pies with mashed potatoes, baking powder biscuit or pastry crusts; stews; hash; creamed or escalloped dishes; soup; baked croquettes. (b) In omelets, or with scrambled eggs. (c) In salad or as sandwich filling. (d) Use bones for flavoring soup. 3. Vegetables (a) For salad. (b) In soup, stew, hash, croquettes, omelet, etc. 4. Eggs Uncooked Eggs (a) Uncooked left-over egg may be used in white sauce for scalloped dishes or croquettes, with chopped meat or with bread or cracker crumbs for egging and crumbing. (b) Raw yolks may be used for salad dressings. (c) Raw whites for angel cakes, etc., or icings. 140 1 egg Steak with Dressing 1/2 loaf stale bread 1 teaspoon pepper 2 tablespoons butter 1 onion 1/3 cup milk A little nutmeg 1 tablespoon salt 1 tablespoon chopped parsley 2 slices bacon Soak bread in water, squeeze dry, add butter, milk, egg, onion, parsley, salt and pepper. Mix thoroughly and then spread this stuffing on a round steak. Roll steak and fasten with skewers. Put into bak- ing pan, sprinkle with salt and pepper and bread crumbs. Add 1/3 cup water. Bake 1 hour in moderate oven. Mrs. John Flood. Fried Rolls Stale milk rolls (small) Hot lard Milk Cinnamon Almonds. Sugar Grate the crust of milk rolls. Soak remainder in milk. When soft roll in grated portion. Insert almonds cut lengthwise, very thin, into outside roll and fry in hot lard. Roll in cinnamon and sugar. Miss A. M. Riethmueller, Other ways of using stale bread will be found throughout the book. CANNING, PRESERVING AND PICKLING General Directions Test all jars for leakage before using. To do this, fill with water, put on rubber and cover, seal and invert. Sterilize all utensils, jars, covers, etc., by covering with cold wa- ter, and boil for 10 minutes. Use only new rubbers and dip in boiling water just before using. Use wide-mouthed funnel when filling jars to avoid loss of ma- terial and keep jar rim clean. Invert all jars after filling and sealing. Fruit should be sound, firm and not overripe and carefully pre- pared. Clean fruit, clean hands, clean utensils, and a clean kitchen free from flies, are essential for safety and success. Keep products in a cool place. Avoid freezing in winter. Use of Sugar in Canning Fruit Sugar is used in canning fruit for the purpose of improving flavor and is not necessary for preservation. Thin Syrup.—1 part sugar to 2 parts water for sweet fruits. 144 to cover the products in the jar. Fruit may be canned without syrup and the jars may be filled with water or fruit juice. A small funnel through which to pour the hot liquid will help in preventing breakage of jars. Wipe off the top of the jar before adjusting rubber and lid. Pickles and Catsups Pickles should not be made in vessels of brass, copper, iron or tin. Use only porcelain or earthenware. The jars should be of stone or glass and the pickles kept in a cool, dark place, and examined at fre- quent intervals. If white specks make their appearance in the vinegar draw it off, scald and add two tablespoons sugar and a few cloves. All vinegar should be scalded before using with pickles; otherwise it will not keep well. Amalang Preserves 15 blue plums 2 pounds California grapes 24 peaches 8 cups sugar 10 pears Peal and cut pears and peaches. Cut plumbs and grapes in halves and seed. Sugar and let set until enough juice is drawn to cook. Cook un- til thick and as syrup. Mrs. M. Schwarzberg. Damson Preserve 10 cups damsons 71/2 cups sugar 1 cup water Boil until it becomes thick. Mrs. R. Schmitt. Pear Preserve 1 peck of pears 112 cups vinegar 6 cups sugar 4 quarts water Pare and cut in pieces of size desired 1 peck of pears, boil 3 hours. Boil parings separately for 30 minutes in 4 quarts of water. Mrs. R. Schmitt. Quince Preserve Wash the quince, pare and boil the parings until soft. Drain parings. Slice the quince and boil until soft in the water wherein the parings have been boiled. When quince is soft drain and boil equal parts of sugar, quince and paring water until desired consistency is obtained. Mrs. W. Voertman, Sr. Quince Honey 6 large quinces 1 quart boiling water 5 pounds sugar Pare and core quinces and put through meat chopper. Add sugar and boiling water. Boil 30 minutes. Mrs. H. Schulz. 146 Peel onions, add tomatoes, cucumbers, cauliflower separated into flowerlets and sliced peppers, celery, and cabbage (cut in small squares). Soak over night in brine (1 cup salt to 1 quart water). Drain and cook in fresh brine until vegetables are tender, drain again. Boil vinegar, add paste made with mustard, flour, sugar, tumeric, and a little cold vinegar, stirring until mixture thickens; add vegetables, also celery seed, and cook slowly 10 minutes. Seal in sterilized jars. Mrs. R. Pohle. Senf Gurken Large yellow cucumbers Sugar Vinegar Cloves Cinnamon sticks Pare and cut cucumbers in two, remove seeds, cut in strips and soak in salt water over night. To each quart of vinegar add one pound of sugar, put in the strips and let boil until quite transparent. Take out the pickles and put in glass jars. Strain the vinegar and put over fire with small muslin bag of spices—cloves and cinnamon sticks. Boil down to half the quantity, pour over pickles and cover jars se- curely. Mrs. S. Frantz. French Mustard Pickles 4 quarts small cucumbers 4 cups sugar 4 quarts small onions 114 cups flour 2 quarts green tomatoes, sliced 122 ounce tumeric 1 head cauliflower 13 pound mustard 6 green peppers 3 quarts vinegar Soak cucumbers, onions, tomatoes, cauliflower and green peppers in light brine over night. Drain and make a paste of the sugar, flour, tumeric, mustard and vinegar. Boil this until smooth, then pour over pickles in jars and seal while hot. Mrs. M. Miller. Garden Relish 1 quart white onions 2 quarts vinegar 1 quart green tomatoes 2 cups brown sugar 1 quart cauliflower (boiled) 1 tablespoon tumeric 1 quart sweet green peppers 12 tablespoons powdered mustard 1 quart celery 1 cup flour 1 quart cucumbers Remove the seeds of the tomatoes and peppers, and cut all the vegetables into small pieces. Then put them in a very strong salt brine for 12 hours, after which dip them quickly in clear water. Then boil the vinegar, sugar, tumeric, mustard and flour to- gether. Add vegetables to this and let come to a boil again. Remove from fire and put in jars. Miss Mary Walter. French Tomato Pickle 1 peck green tomatoes 1 tablespoon black pepper 6 good size onions 2 tablespoons cloves 1 cup salt 1 red pepper 2 quarts vinegar 1 pound brown sugar 2 tablespoons cinnamon 14 pound mustard seed 1 tablespoon allspice 154 Sprinkle cucumbers, onions and celery with salt and leave over night. Squeeze. Boil vinegar, spices, mustard seed, prepared mus- tard, sugar and red peppers. Then put in cucumbers, onions and cel- ery and let boil 5 minutes. Seal hot. Mrs. 0. Augustine. 2 cups water Cucumber Relish 8 green cucumbers 10 green peppers 2 cups sugar 8 large white onions 1/4 cup mustard seed 2 handfuls salt 1 tablespoon celery seed 1 quart vinegar 1 teaspoon tumeric Slice cucumbers thin, salt and let stand 2 hours. Then drain. Boil the vinegar, water, sugar, mustard seed, celery seed and tumeric. Add pickles, peppers and onions. Let come to a boil. Bottle and seal. Mrs. W. G. Graul. Pepper Relish 1 doz. sweet red peppers 6 onions | doz, sweet green peppers 1 pint sugar 1 pint vinegar 2 tablespoons salt Remove seeds from peppers, grind peppers and onions. Pour boiling water over same and let stand 20 minutes. In the meantime heat vinegar, sugar and salt. Then drain peppers and onions and put all in the vinegar and boil 2 minutes and seal. Mrs. A. F. Aszmann. Pepper Relish 2 dozen sweet green peppers 1 quart vinegar 2 dozen red peppers 1 large bunch celery 2 dozen white medium sized 1 pint sugar onions 4 tablespoons salt Grind peppers, onions and celery, grinding peppers separately. Let this stand 15 minutes, then drain until very dry. Then mix all together, adding sugar, salt and vinegar. Let come to a boil, then bot- tle and seal. Mrs. H. Ellerman. Tomato Relish 1 peck ripe tomatoes 12 cup mustard seed 2 cups chopped celery 2 teaspoons ground cinnamon 2 cups chopped onions 1/2 gallon cider vinegar 2 cups sugar 1/2 cup salt Pare tomatoes without scalding, chop fine and salt over night. Drain 2 hours next morning, then add other ingredients and seal in bottles or jars. Do not heat or cook. Mrs. F. C. Brockmeier. 6 red peppers 156 The House with a Principle LANGE China & Glass Co. 513 Franklin Ave., St. Louis, Mo. Henry OCHS Florist 335 Collinsville Ave., E. St. Louis, Ill. 2715 CHEROKEE STREET SIDNEY 1527-J VICTOR 821-R DINNER SETS Sidney 116 Auto Delivery Service Geo. W. Kuenne CLEANING and DYEING CO. MERKEL'S Music Studio 2703 WYOMING ST. HATS CLEANED, BLOCKED, and DYED Kin., Victor 2612-L 2619 Cherokee Street SIDNEY 1009 VICTOR 682-R VICTOR 3099-R SIDNEY 3783-W Heike Electric Co. The Heller Shoe Co. 2705 CHEROKEE STREET UP-TO-DATE FOOTWEAR ANYTHING ELECTRICAL Wiring and Fixtures 3355 S. JEFFERSON AVE. Edw. J. Myers F. G. Messerschmitt 3301 OREGON AVE. PRESCRIPTION DRUGGIST Meats & Groceries Fruits & Vegetables JEFFERSON & CHEROKEE 157 Beef (Roast or Braise) Horseradish sauce, a light soup, such as cream of celery, pea or asparagus; select vegetables from spinach, brussels sprouts or carrots, string or lima beans, cauliflower or cabbage, salads in the line of green foods endive, watercress, lettuce or Bermuda onions, using French dressing, desserts of custards, ices or fruits. Chicken (Broiled, Roast, or Fricasee) Brown or white gravy sauce, tomato soup, a salad of lettuce with mayonnaise; select vegetables from broiled tomatoes, boiled rice, po- tato puffs, egg-plant, green peas, and salsify (in winter). Any pre- ferred desserts, but using fruit in summer. Fish Butter sauce, clear consomme or chicken soup; salad cucumber, watercress or Waldorf of fruit with mayonnaise or French dressing : desserts are pies, puddings, made of rice or bread, jellied oranges or pineapples, with cake; vegetables, spinach, egg-plant, any style, toma- toes, potatoes, creamed or baked, hominy, rice, parsnips, or macaroni with cheese. Salmon Hollandaise sauce; a clear soup; vegetables should be beets, to- matoes, lima beans, fresh peas or creamed celery. Mutton (Roast or Boiled) With roast mutton serve mint sauce, with boiled mutton, caper A clear bouillon to be served with both; vegetables, stewed celery or creamed potatoes, rice, spinach, or spaghetti with cheese. А salad. of lettuce with tomatoes and mayonnaise. Lamb Mint sauce. A clear tomato soup with macaroni in it. Cheese straws go with either dandelion salad or new lettuce with mayonn:lise. Veal (Roast, Cutlets, or Timbals) Cream of cauliflower soup; salad, cucumbers with French dress- ing or endives with mayonnaise; vegetables carrots, escalloped onions. tomatoes suffed with vermicelli or peas and carrots combined. Hamburg Steak (Timbals and Beefsteak Pie or Loaf) Onion sauce, a bouillon; vegetables, mushrooms, creamed onions, spinach, egg-plant, rice and string beans. Sirloin or Porterhouse Steak Asparagus cream soup. Plain butter or parsley sauce. Vege- tables ; stuffed peppers, corn, beets, escalloped tomatoes ; creamed po- tatoes; salad, endive with French dressing. sauce. 162 CARL H. A. TEPE Designer and Builder of Auto Bodies FOR LIMOUSINES, HEARSES, DELIVERY WAGONS & TRUCKS AUTOMOBILE REPAINTING AND UPHOLSTERING A SPECIALTY 2723-25 MARKET STREET Kinloch, Central 5315-L FINK and SON Plumbing Co. 819 SOUTH FOURTH STREET TELEPHONE SERVICE 164 TO SERVE FIFTY PEOPLE RUN The following table may be found useful in calculating the amount of food necessary to feed fifty people. Coffee, 21/2 pounds. Tea, 1 pound. Cocoa, (to 10 qts. liquid), 1 pound. Butter, 2 pounds. Rolls, 2 to each person. Vegetables, 2 heaping spoonfuls to each person. Peas, Beans, Corn, (one pint cans) serve six. Beef, lamb, veal, pork, (raw) one-third pound per person. Chicken, turkey, or duck, to be roasted, one-half pound. Chicken for pie or fricasee, one-fourth pound. Fish (raw) one-fourth pound per person. Ham (ten pounds) sliced thin, serves thirty people. Salads, (salmon, potato), one-half cup per person. Ice Cream, eight servings per quart, ten with a sauce. Hamburger Steak, one-fourth pound per person. Minced Ham, one-fourth pound per person. ------------- WHAT TO TAKE ON A PICNIC Hard boiled or deviled eggs. Coffee and coffee pot. Sliced or minced meat sandwiches. Canned milk. Bread and butter sandwiches. Sugar. Olives, pickles, radishes. Lettuce, watercress, or olive and mayonnaise sandwiches. Jam or jelly. Cheese and salad crackers. Whole tomatoes. Salt and pepper. Pretzels. Peanuts, or other salted nuts. Fried chicken. Potato salad (packed in glass jars). Salmon (in cans, and open just before serving). Fresh fruit. Cookies. Sardines. Layer cake-cut in small pieces wrapped in wax paper. Hard candy. Paper plates. Chocolate candy. Paper cups. Milk (in bottles to drink). Paper napkins. Lemon, orange, grape or Loganberry juice in bottles. 165 MS MEASUREMENTS Much good food is spoiled in cooking. In order to have good results, reliable recipes should be carefully and accurately followed. Correct measurements are essential to insure success and good results. Every household should have measuring cups, tablespoons and teaspoons on hand. To measure butter or any solid fat, pack it into the spoon and level it with a knife. To measure a spoonful of any dry material, fill the spoon to overflowing and level it with a knife. For half a tea- spoonful, divide it lengthwise. For a quarter of a spoonful, divide the half crosswise. A cupful of liquid is all the cup will hold. A teaspoonful or ta- blespoon of liquid is all the spoon will hold. All flour, meal, sugar and soda should be sifted before being measured. Dry ingredients are sifted together in order to mix them thoroughly. Dry material, such as flour, should be lifted lightly into the cup and not packed. A TABLE OF WEIGHTS AND HOUSEHOLD MEASURES --------- Every housekeeper knows the old saying: A pint's a pound The world around. Here are others equally useful, though not as easily remembered : 1 teaspoon liquid equals 4 saltspoons, or 60 drops. 1 tablespoon liquid equals 4 teaspoons. 1 tablespoon dry material equals 3 teaspoons. 1 wineglass liquid equals 4 tablespoons, or 1/2 gill, or 14 cup. 1 cup equals 12 pint, or 2 gills, or 16 tablespoons liquid, or 12 tablespoons dry. A pinch of salt and spice is about a saltspoonful. -1HH 一一​一一​一一​|| ||-|| 自用​自​一时​一直​有​一片​一片​一一​一一​一一 ​TABLE OF GENERAL PROPORTIONS 1 measure liquid to 1 measure wheat flour for pour batters. 1 measure liquid to about 2 measures wheat flour for drop batters. 1 measure liquid to about 3 measures wheat flour for soft dough. These proportions are only approximate because liquid may in- clude water, milk, fat and eggs. 1 teaspoon baking powder for 1 cup flour. 167 Memorandum 169 PRIVATE it GRAVOIS AVE. FUTURE DEVELOPEMEN GARDENVILLE AV. MACKENZIE ROAD Tacrozen OUR REDEEMER CEMETERY Mackenzie Road, North of Gravois - 171 CONTENTS Preface Food ... PAGE 3 5 5 6 9 16 17 20 23 26 26 28 33 37 48 50 53 56 70 Methods of Cooking Beverages ... Bread, Rolls, Coffee Cake Biscuits, Muffins, Corn Cake Griddle Cakes, Batter:Cakes, Doughnuts, Crullers Cereals, Rice, Macaroni and Spaghetti Eggs Milk in the Menu Cheese Soups Soup Garnishings and Dumplings Meats Poultry and Game Fish and Oysters . Meat and Fish Sauces, Dressings and Graries Fruit Sauces Salads and Salad Dressings Vegetables .. Desserts and Pudding Sauces Pastry, Pie Crusts and Pies Cake Cake Fillings and Frostings "Tarts Cookies and Sweet Muffins Candies and Confections Sandwich Fillings Some Ways of Using Left-overs Stale Bread Recipes Canning, Preserving and Pickling Miscellaneous The Food Groups Sample Menus Menu Hints Attractive Food Decorations "To Serve Fifty People . What to take on a Picnic A Few Household Hints Recipe for a Happy Day Measurements A Table of Weights and Household Measures Table of General Proportions Kitchen Reference Table Ready Rule 90 99 120 123 127 136 138 140 143 144 158 160 161 161 163 165 165 160 166 167 167 167 168 168 Memorandum Cook book 37042 Cookery , 1922 Git 06: Co Virginia BART!79