º - º Published by the ºpes ºn society church, Akºon, N. m uniliuſ º THE AKRON COO }< EOOK |Nº|| IIIII,IIIIIIIC Published by the Ladies Aid Society of the - First Methodist Episcopal Church Akron, New York - Price 50 Cents - - 1921 THE ARRON COOK BOOK FIRST METHODIST EPISCOPAL CHURCH AKRON, N. Y. 6 THE AKRON COOK BOOK P. R. E. F. A C E Among our best friends are the books that ten us how to live. “A friend in need is a friend indeed." So a good cook book is indeed the housekeepsi's friend. There are many good cook-books and we are justly proud to place this book among the best. Every receipe has been tested and is recommended - - by the practical housekeeper whose name is signed. Much labor has been expended and great pains have been taken to make this book one of which the ladies of the Methodist Episcopal Church might be proud. A DAHLY REMEMBRANCE We may live without poetry, music and art: - - We may live without conscience, and live without heart, We may live without friends; we may live withou, books: - - - º - - - But civilized man can not live without cooks. - He may live without books—what is knowledge but grieving? * He may live without hope—what is hope but deceiving? He may live without love—what is passion but pining? -- But where is the man who can live without dining? -- - —Owen Meredith THE AKRON COOK BOOK ------------------------------------------------------------------------------------------ ----------------------------------------------------------------------------------- .*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*. NOTHING BETTER THAN HOME-MADE CANDY Try Our Own Make Bon Bons and Chocolates. Our line of Dandy Confect- - BANK tinery is copied but never equalled. - - OF Fresh Daily. Delicious Ice Cream Sun- , daes, Sodas and Fancy Dishes. ()UR SPECIALTY - We make our own candy AKRON AKRON CANDY KITCHEN ----------------------------------------------------------- ----------------------------------------------------- ------------------------------------------------------------------------------------ ------------------------------------------------------ GEORGE URBAN, JR. Pres. W.M. L. SELIGMAN Vice Pres. GEORGE P. URBAN, Sec'y and Treas. | | [.. S ºwn z-Tº * intº - I. . | - - ſº EE - \TE - F\S - - d º - sº Tºr. § - º º -- § -- ſº º º -/~~~~ § sººk.º. `Nºthºn wº. § §º If You Want the BEST BREAD Use LIEERTY FLOUR URBAN'S PIE FLOUR THE BEST FOR PIES AND CAIKES THE AERON COOK BOOK 13 - - BAKED LIMA BEANS Boil. 2 cupfulls of lima beans until done, then drain and put them in a buttered baking dish ; spread over them two large onions, which have been sliced and fried in hot drippings; now add a layer of cooked corn, a layer of sliced tomatoes, a layer of seasoned bread crumbo ; over these put a layer of sliced salt pork; bake in moderate oven for one hour. - - MRS. ALICE LONG FRENCH FRIED POTATOES - Cut potatoes in long cubes and fry in deep, hot fat until done; season after taking from fat and serve with broiled beefsteak. - E. ESCALLOPED CORN Butter a baking dish and fill it with alternate layers of cracker crumbs and corn, either fresh or canned ; season each layer with salt, pepper and but- ter and add milk enough to thoroughly moisten the whole; bake from 4% to 1 hour, according to the amount you are preparing. FAN NIE THOMAS GREEN TOMATOES FRIED - Slice green tomatoes, do not peal, dredge both sides in flour, season and fry in a frying pan in lard ; part butter may be used. J. C. H. SWEET POTATOES WITH PORK When roasting pork peel sweet potatoes, place them in the pan around the pork and cook till soft and brown, basting often ; Irish potatoes are nice roast- ed the same way with a beef roast. - L. T. L. BAKED CORN Make a cream sauce with 2 tablespoons butter, 4 tablespoons flour and 1 pint milk, add one can corn, 2 beaten eggs, pepper and salt; bake 30 minutes or until mixture sets. MRS. H. BELL BOSTON BARED BEANS Take 1 quart of beams, parboil in 2 quarts of water 15 minutes, drain, put in covered jar, add 1 pound pork, 2 tablespoons sugar, 1 tablespoon mustard, small tablespoon salt, pepper ; fill jar with water and bake 5 hours, adding water as it boils away. - MRS. L. AVERY MACARONI WITH CHEESE - One-forth pound or 12 sticks of macaroni broken into 1 inch pieces; cook in 3 pints boiling salted water 20 minutes; turn in colander, pour cold water over and drain; make a sauce of 1 tablespoon each butter and flour, 1% cups hot milk; put a layer of grated cheese in bottom of bake dish, then layer of macaroni and sauce; alternate these until dish is full; cover with fine bread crumbs mixed with grated cheese and bits of butter; bake 20 to 30 minutes. MERS. J. H. PRICE Use KNOX GELATINE–the two quart package. THE AKRON COOK BOOK 2 T FISH AND OYSTERS SALMON A LA CREOLE Cook in two heaping tablespoons butter 1 finely chopped green pepper, 1 minced onion and 1 chopped tomato ( or one-half cup canned tomatoes); add liquid drained from salmon with enough water added to it to make 1 cupful, stir until the pepper and onion are soft; add 1 can salmon, drain and miced, Simmer and serve hot. BAKED SALMON With a fork break apart 1 can salmon; mix with 2 heaping cups of hot mashed, seasoned potatoes, break in and mix altogether 1 egg; form into little balls and fry brown or make into a loaf and bake in well greased bread tin 3% hour or until nicely browned : use 14 cup of milk in mixing as that will help, it to brown. BAKED SALMON IN PEPPER CASES One pound can salmon, 8 green peppers, crackers, butter ; remove skin and bones from one can of salmon, season with salt and pepper and onion juice; mix with an equal quantity of cracker crumbs moistened with butter, or left-over stuffing can be used instead; the mixture should be quite moist, if not, add little milk; cut lengthwise S sweet peppers, remove seeds, parboil 5 minutes and fill with fish ; put in baking pan, surround with hot water, and, cook until cases are soft but not broken. SHRIMP WIGGLE One cup shrimp, 1 cup peas, one-eighth teaspoon paprika, 1 large table- spoon flour, 1% cups milk, 2 tablespoons butter, 1 teaspoon salt, 1 teaspoon chopped parsley, 4 teaspoon beef extract; prepare the shrimp by rinsing: draining and cutting or breaking in small pices: soften the butter in the chaf- ing dish, mixing the flour well with it : then pour on gradually the milk and as: soon as the sauce thickens add the shrimp and peas with all the seasoningss. Bring to the boiling point and serve. SALMON BOUDINS For a can of Salmon add 4 tablespoons bread crumbs, 2 teaspoons lemon juice, º/, teaspoon salt, 1% teaspoon paprika, 2 tablespoons melted butter, 6. tablespons cream, 2 well beaten eggs; bake in loaf or small custard cups: stand dish in pan partly filled with hot water and bake in moderate oven for 20 minutes or until firm in center, when done turn on platter and pour around cream sauce made as usual, adding 2 teaspoons of lemon juice and 2 beaten. egg yolks. BAKED TUNA FISH Shred tuna fish, make cream sauce with paprika and butter and put in tuna fish ; grate cheese over top and bake long enough to brown nicely ; can be baked in individual ramkins. MRS. R. A. NEWMAN." For Dainty Delicious Desserts use KNOX GELATINE THE ARRON COOK BOOK 39 - FRIEDCAKES AND DOUGHNUTs FRIED CAKES 2 cups of sugar, 2 eggs, 2-3 cup of sour cream, 1 cup butttr milk, a little nutmeg and salt, level teaspoon of soda, 1 teaspoon Royal Baking Powder, flour to make rather stiff dough. MES, TESNOW * FRIED CAKES WITHOUT EGGS Two cups buttermilk, 2 cups sugar, 1 cup sour cream, 2 teaspoons soda, f teaspoon salt, 4% nutmeg. Fry in hot fat. A. K. M. FRIED CAKES 2 eggs well beaten, 1 cup of sugar, 5 tablespoonsful of melted shortening, 1 cup sweet milk, 1 teaspoon of salt, 2 tablespoonfuls of Royal Baking Powder, nutmeg. MRS. W. B. B.RIGGS FRIED CAKES 1 scant cup sugar, 1 egg, 1 cup sour milk, salt, nutmeg, 1 level tablespoon compound, 1% cups flour, 1 teaspoon soda ; level full, 4 teaspoon Royal Bak- ing Powder. MRS. J. H. PETERSON FRIED CARES 1 cup sugar, 1 cup sweet milk, 3 tablespoons melted butter, 3 teaspoons Royal Baking Powder, 3 large eggs; flour to roll soft. MRS. J. W. TUTTLE RAISED DOUGHNUTS Two cups yeast same as for bread, 1 cup sweet milk, 6 tablespons shorten– ing, 2 cups sugar, 2 eggs, cinnamon a little salt and flour. - MRS. IEN A HERBST POTATO CRULLERS OR DOUGHNUTS One pint warm mashed potatoes, 2 tablespoons butter melted in potatoes; % teaspoon salt, 2 full cups granulated sugar, three well beaten eggs, 1 cup. Sweet milk, 5 cups flour, 5 even teaspoons Royal Baking Powder, nutmeg, cinna- mon or other flavoring desired. Fry in hot lard. J. B. DOUGHNUTS Beat 2 eggs light, add 1 cup sugar, 3 tablespoons butter, 1 cup thick sour milk, and 4 cups flour sifted with 4% level teaspoon soda, 1 teaspoon salt, 4% level teaspºon cinnamon and mix well, add as much more flour as needed to handle, but be careful to keep the dough soft. HELEN POTATO FRIED CARES Five potatoes mashed, 5 cups flour, 5 teaspoons Royal Baking Powder, 2. cups sugar, 3 eggs, 1 cup milk, 1 tablespoon butter, nutmeg and 1 teaspoon salt. - EASY FRIED CARES Two eggs, 2 cups sugar, 1% cups buttermilk, 4 cup sour cream, 4 teaspoon soda,2 small teaspoons Royal Baking Powder in the flour, 4% teaspoon salt; fry in hot lard. MISS M. KNOX GELATINE makes a transparent, tender, quivering jelly. 44 THE ARRON COOK BOOK CLYDE CREAMERY Shields Bros. Proprietors Howard F. Phillips Dealer. In CHOICE MEATS º, Manufacturers of unexcelled Creamery Butter, used extens- ively in Western New York. Made in a sanitary plant under sanitary conditions. Pioneer Phone Clarence, N. Y. Once Tried Always Used Poultry, Oysters, Vegetables FOR DINNER TO-DAY GET A BRICK OF ICE CREAM AT 52 THE ARRON COOK BOOK JUST YOUR - KIND OF A SHOE EVERY BODY KNOWS PERRY'S MILK A Product of Distinctive At just the price you would like to pay, can always be found at QUALITY Every Bottle Sterilized and |SMITH'S CASH BOOTERY Filled By Machinery 120 Main Street PHONE 65R. BATAVIA, N. Y. WE MEASURE THE FEET (S^^2^^^^^^^^^^^^^^^^^^zºv ^^^) F. (8), A. GARAGE § FIRST-CLASS work } SATISFACTORY PRICES Ä Automobile Accessories Oils and Greases * Main Street Akron, N. Y. § ©ºººººººººººººººººººººººº, º THE AERON COOK BOOK 59 STUFFED CANTALOUPES Choose small ripe melons, cut in halves and remove the seeds; use any of the following fillings: thin slices of bananas dipped in lemon juice; pineap- ple cut in small blocks; grapes skinned and seeded; berries mixed with whip- ped cream ; Chopped nuts and maraschino cherries; marshmallows cut fine and mixed with chopped dates. CUP PUDDING Take 2 tablespoons of sauce of most any kind ( berries are best) put in 2 Sp00nsful in a cup ; make a batter of 1 cup of milk, 1% cups flour, 2 teaspoons Royal Baking Powder, pinch of salt; after batter is made add 1 egg, heat all together, dip two tablespoons of batter in each cup and steam 15 or 20 min- utes; make a sweet gravy to eat on it of a lump of butter, 2 tablespoons flour, two-thirds cup sugar; stir together and add boiling water to make gravy; sea- Son to taste. NELLIE BRILL FRUIT SHERBET One-half envelope Knox Sparkling Gelatine, 1% cups sugar, 1 orange, 3 cups rich milk, 1 lemon; grate the outside of both orange and lemon, squeeze out the juice and add to this the sugar, soak the gelatine in part of cup of milk 5 minutes, and dissolve by standing in pan of hot water, stir into rest of milk; when it begins to freeze add the fruit juice and sugar, and fruit of any kind desired ; this makes a large allowance for 5 persons. SNOW PUDHDING To 1 pint boiling water add 2 tablespoons corn starch dissolved in cold water, boil until thick, remove from stove and stir in whites of 2 eggs well beaten, 2 tablespoons sugar and a little salt. Dressing—12 pint sweet milk, 1 teaspoon corn starch, 1% cup sugar, yolks of 2 eggs, Cook until like cream. MRS. W. B. B.RIGGS Memorandum KNOX GELATINE solves the problem of “What to have for dessert?” 64 - - THE AKRON COOK BOOK STATEMENT OF OUR BANK'S CONDITION At the Close of Business June 30, 1921 Resources - Liabilities Loans and Discounts. . . . . . $354,609.98 || Capital . . . . . . . . . . . . . . . . . $ 50,000.00 Investments . . . . . . . . . . . . . 26 Surplus . . . . . . . . . . . . . . . . . . 20,000.00 Accured " terest * Undivided Profits. . . . . . . . . 5,686.00 - ecure Interest. . . . . . . . . . 1,484.88 Reserve for Unearned Dis- Furniture and Fixtures. . . 5,121.14 count . . . . . . . . . . . . . . . . . . 702.74 Cash on Hand and in Banks 50,265.26 || Reserve for Taxes, etc. . . . . 2,500.00 | | Deposits . . . . . . . . . . . . . . . . . 358.976.90 Total . . . . . . . . . . . . . . $437,865.64 Total. . . . . . . . . . . . . . $437,865.64. Clarence, New York H. GEO. WILDER BUICK AND CADILLAC SALES AND SERVICE AKRON, N. Y. THE AKRON COOK BOOK 77 FILLINGS AND ICINGS - FILLING FOR CARE 3 pounds pears, 1 pound figs; chop fine, 3 pounds brown sugar. Mix all together ; let stand over night, then cook until thick like jelly. This makes 9 jelly cups full. It keeps all winter. FRANC. M. WIDLER VERY RICH CHOCOLATE FILLING Heat together 1 cup brown sugar, large tablespoon butter, 2 squares Baker's chocolate. Then add 1 cup boiling water, 1 large tablespoon of corn- starch dissolved in water and a little Vanilla. - - MRS. GEO. BASSETT FROSTING 1% cup powdered sugar, 1 heaping tablespoon butter, 3 tablespoons of cream, 1 teaspoon vanilla. MRS. A. GOLDSWORTHY NUT FILLING - Two eggs, 1 cup sugar, 2 heaping tablespons cornstarch, 1 coffee cup of nuts 1 pint of milk. Beat eggs, sugar, corn starch and nuts into milk while boiling. Let it cook as thick as Gustard. MRS. A. GOLDSWORTHY - MAPLE SUGAR FILLING One cup maple syrup, whites of 2 eggs, 1 teaspoon vanilla; broil syrup until hardens when dropped in water ; then pour into whipped whites and beat. IRMA ECREERSON FRUIT FROSTING—Strawberry or Raspberry - 1 cup granulated sugar, 4 cup berries, white 1 egg, mash the berries, add sugar and stir together, add egg and beat well with an egg beater until it is stiff enough to spread on cake. This is also nice for pudding. MIRS. J. D. COUGH LIN HICKORYNUT FILLING Beat yolks of 2 eggs, add 3 tablespoons granulated sugar, 1 cup cream, 1 tablespoon cornstarch, small piece butter. Stir all together, boil until it begins to thicken, add 1 cup chopped nuts, boil and stir a few minues longer. Remove and still till cool. - - MABLE EWING FROSTING WITHOUT EGGS 1 cup granulated sugar, 5 tablespoons milk, boil 5 minutes, stir until cold and put on a cold cake. FILLING FOR CAKE 1 cup sugar, 14 cup cold water ; let boil until it strings, then pour in 2 ground figs, 14, cup chopped raisins, 2 tablespoons cocoanut, "A cup English walnuts, chopped. Let boil up once, then beat it well into the white of 1 egg beaten stiff. Still until thick. - MRS. M. B. MEAD KNOX GELATINE is economical—FOUR PINTS in each package. ‘84 THE AKRON COOK BOOK SALADIDRESSING NO. 2 Heat 1 pint very weak vinegar, stir together 1 tablespoon sugar, 3 eggs (yolks of 6 are nicer), beat until perfectly smooth, 2 tablespoons butter, 1 of flour, 1 of mustard, 1 teaspoonful salt; stir this together, pour boiling vinegar over it and cook until thick like custard. MRS. MABEL BELI, NORWEGIAN SALAD Cook separately until tender, green peas, tiny carrots and Speghetti broken into small pieces; mix in the proportion of about one-third each with mayon- naise or cream dressing: serve on a delicate lettuce leaf with a bit of season- ing and you will have a delicious salad. - BUTTERFLY SALAD Use pineapples, oranges, dates, cherries and pimentos and lettuce, arrange in lettuce leaves, using dates for the body, a cherry for head, strips of pim- entos for the feelers and for the wings use one slice of pineapple cut in half and inserted, place section of orange in the top, dot with Salad dressing. - MRS. MAY BURDICK - NUT SALAD One package of Knox Gelatine, dissolve in pineapple juice, when it begins to thicken add nut meats and 1 cup of whipped cream, mold in brick form and slice ; if preferred the cream may be left out and served on top. - MRS. MAY BURDICK POTATO SALAD - Slice good sized dish potatoes, small onion, 2 fresh cucumbers. Dress- ing—Four eggs, 1 teaspoon mustard, 1 teaspoon salt, little pepper, 1 cup of cream, sweet or sour, 1/2 cup vinegar ; beat all together and cook until thickens, stir all the time; let get cold before mixing with potatoes. MRS. LILY C. RALPH JAPANESE SALAD First boil 1 cup rice and let cool, 1 cup rice a little salt, 1 tablespoon of onion chopped fine, 1 tablespoon parsley chopped fine, 2 tablespoons green pep- pers chopped fine, 4 tablespoons celery chopped fine, 12 cup mayonnaise dress- ing. Dressing–1 egg, 1 teaspoon Coleman's mustard, 2 tablespoons sugar, but- ter 4 size of egg, 5 tablespoons vinegar, 3 tablespoons water, a little sugar, but- MRS. J. C. MURPHY SALAD DRESSING NO.1 Two-thirds cup weak vinegar, 1 egg or yolks of 2, 1 teaspoon cornstarch, % teaspoon mustard, 2 teaspoons sugar, pinch cayenne pepper, A, teaspoon salt butter size of hickory nut; cook in double boiler until thick, when cold thin with cream ; is unexcelled for potatoe and nearly all fish salad ; the dressing without cream will keep for months. MRS. JOHN H. PRICE: KNOX GELATINE makes a transparent, tender, quivering jelly. - THE ARKIRON COOK BOOK S7 - UNCOOKED CHILI SAUCE One peck ripe tomatoes, 8 onions, 5 red peppers, 4 bunches celery, 1 cup salt, 3% cup sugar, 2 tablespoons Coleman's mustard, 1 qt. vinegar, chop to- matoes and onions and cover with half of the salt, let stand 24 hours, drain well and add the rest of the salt and other ingrerdients, take seeds out of peppers, chop celery and peppers very fine. MIRS. W.M. MOORE. STRING BEAN RELISH - One peck beans, 2 lbs. brown sugar, 14, cup Coleman's mustard, 1/2 cup flour, 1 tablespoon tumeric, 1 tablespoon celery seed, 3 pints vinegar, 1 table- spoon salt, boil : boil beans in salted water until tender, drain, put into above mixture, then put into jars or crock. MRS. E. W. BUCKLEY PICKLED PEARS Two cups vinegar, 1 cup water, 1 cup brown sugar, 14 lb. mixed whole spices, 1 ounce juniper berries, put spices and berries in bags and boil in syrup; steam pears 20 minutes, put into cans and pour on syrup. PEPPER RELISH Two dozen green peppers, sweet, 1/3 doz, red peppers, sweet, 8 large on- ions, chop all fine and pour boiling water over, let stand 10 minutes, pour off and pour on more boiling water and let stand this time 5 minutes, drain and add vinegar enough to cover , 3 cups of sugar, 3 tablespoons salt, boil 15 minutes and seal. MRS. D. McALLISTER CUCUMBER RELISH w Twelve large green cucumbers, 4 green peppers ( sweet) 3 onions, chop all together fine, add 2 cup salt and let stand over night, drain in colander 2 hrs. add 1 cup sugar, 4. cup grated horseradish, 2 tablespoons white mustard seed, 1 tablespoon celery seed, mix all together and cover with cold vinegar; put in- to jars and cover with paraſin. MRS. J. L. WILDER SWEET CHUNK PICKLES Place in strong brine for three days as many cucumbers as desired, then soak in clear water three days; cut in chunks, drain oved night and heat up in equal parts of vinegar and water, drain one hour ; for seven pounds of cul- cumbers take 3 lbs. Sugar, 3 pints vinegar, 1 teaspoon each allspice, cinnamón and cloves; boil vinegar and spices together and turn on pickles, boiling lot for three monings succession. - - PEAR CHIPS Take 8 pounds pears, peel and core them, chip them up, take 2 lemons, chop fine, rejecting seeds, 14 pound preserved ginger, 4 pounds sugar, mix well in a crock and let stand over night; in the morning let boil }% hour, then pour into pint cans or jelly glasses. MRS. R. C. BROWNLEE KNOX GELATINE is one dessert for all appetites. - ****, *, T! • Akre, c 2. beak - 2. - 350eº A k - ºver- º - - * º, - º .96 THE ARRON cook Book INDEX - Page BREAD AND BISCUIT.S. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33-39 cAKEs ........................................................ .....61-75 Catsups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 *CANDY AND ICE CREAM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91-92 COOKIES ........................................................ . . . .41-45 consPRVEs .......................................... ............ 90 DESSERTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88–89 EGGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........... 31 FILLINGs AND ICINGs........................ - - - - - - - - - - - - - - - - - - - - - - 77 Fish AND oystERs..... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27–29 ERITTERS . . . . . . . . . . . . . . . . .......................................... 75 FRIED CARES AND DOUGHNUTS . . . . . - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 39. MEATS . . . . . . . . . . . . . . . . . . ....... ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15–25 MISCELLANEOUS.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93-94 PIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4749 PICEOLES AND RELISHES. . . . . . . . . . . . . .............................. 86–88 PUDDINGS AND SAUCEs............................................ 51-59 SALADS AND DREssINGs.......................................... 79-84 SOUPS . . . . . . . . . . . . . . . . . . ‘. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 SAND WICHES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 - VEGETABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-13. Press of The Akron (N. Y.) Journal, J. C. Murphy, Printer. -