-
-
„º
§4
©
©'， ！
ſº| （）
|（4
©
@
©
§
- TE PARK 0
|-|-
--~--~~~~ -.……！！！！！！ --~~~~aer ……--_____?
·----~（_）~~！！！！！！！！！-■_
F~~~~）;-


WILLIAM L.
CLEMENTS
LIBRARY
University of Michigan
Gift of






THE PARK CHURCH COOK BOOK
“CLOVERLAND”
tº-3-9 lº-
THE NAME STANDS AS AN ASSURANCE
OF THE HIGHEST QUALITY AND SERVICE
IN DAIRY. PRODUCTS AND ICE CREAM
“ºº-ºº:
The CLovERLAND DAIRy Co.
2-2261
The Cloverland Ice Cream Co., Inc.
Warren 1595


THE PARK CHURCH COOK BOOK
BLODGETT'S
“Good Things To Eat"
308 SOUTH CLINTON ST.
WARREN 1890
“SYRAC USE'S BEST IN FLOWERS’’
W. E. DAY CO.
Onondaga Hotel Bldg.
Flower Phone 2-0853 366 So. Warren St.



PREFACE
The Ladies of Circle “A” of Park Presbyterian Church take
pleasure in presenting to their friends this book, which we feel
confident will be of real help to every housekeeper.
We wish
to take this opportunity to thank those who have kindly con-
tributed recipes and those furnishing advertisements thereby
making this book possible.
MRS. SUMNER REHOADES,
Chairman,
MRS, SQUIRE C. DAYAN,
MRS. GEORGE H. BOND,
MRS, EDGAR F. BROWN,
MRS, CHARLES E. PENNOCK,
Committee. -
2nd Edition, March 1, 1913.
MRS. W. F. HODGE,
Chairman,
MRS. E. R. MILLEN,
MRS. GEO. H. BOND,
MRS. A. R. GRANT,
MRS. GEO. W. STARK,
Committee.
3rd Edition, April 1, 1917.
MRS. G. H. BOND,
Chairman,
MRS. A. R. GRANT,
MRS. A. L. BROWER,
Committee.
4th Edition, December 1, 1922.
MRS. THOS. J. McCORMICK,
Chairman,
MRS. LOUIS WATERS,
MRS, GLENN WOLCOTT,
MRS, FRED'K LÜDWICK,
MISS RUTH BURHANS,
- Committee.


SOUPS
CARROT SOUP
Two cups of carrots chopped fine, 2 cups of water, 2 cups of
milk, 4 cup of rice, 2 tablespoons of flour, 2 slices of onion, a sprig
of parsley, 4 tablespoons of butter, 1% teaspoons of salt, a few
grains of red pepper. Cook the carrots in water until very tender,
press through a sieve, reserving the liquor. Cook the rice in the
milk in a double boiler until very tender. Cook the onion in the
butter, add flour and seasoning. Mix carrots with rice and milk,
pour into the flour and butter, bring to the boiling point, strain
and serve. If the soup seems too thick, thin with cream or milk.
Mrs. H. S. Bremond.
-
TOMATO SOUP
Place 1 quart milk in double boiler and bring to a boil. Place
in pan contents of a 3 pound can of tomatoes and bring to a
boil. Add to the tomatoes J4 teaspoon soda—this is important.
Strain the tomatoes into the milk. Add 1 even teaspoon Bell's
| Seasoning and 1 teaspoon salt. Strain and serve promptly.
MOCK BISQUE SOUP
One pint canned tomatoes, 2 teaspoons sugar, Vá teaspoon soda,
A onion, stuck with 6 cloves; sprig parsley, bay leaf, 34 cup stale
bread crumbs, 4 cups milk, 1 teaspoon salt, 4 teaspoon pepper,
4 cup butter. Scald milk with bread crumbs, onion, parsley
and bay leaf. Remove seasonings and rub through sieve. Cook
tomatoes with sugar fifteen minutes, add soda and rub through
sieve. Reheat bread and milk to boiling point, add tomatoes, and
pour at once into tureen over butter, salt and pepper. Serve with
croutons, crisp crackers or souffled crackers. -
Mrs. Howard P. Denison.
CREAM OF PEA SOUP
One pint canned peas, 1 tablespoon butter, 1 quart milk, 2
tablespoons flour. Press peas through colander. Put milk in
double boiler. When hot add peas. Rub butter and flour to-
gether. Add to boiling soup and stir constantly until it thickens.
Mrs. Ralph Harter.


Soups 6
BEAN SOUP
A delicious soup may be made by cooking about 3 hours 2 cups
of soaked beans, 3 onions and 3 slices of bacon. When very soft
put through colander. This makes a stock to which seasoning
and cream or milk may be added.
TOMATO SOUP
One pint tomatoes, salt, pepper and let boil, strain and return
to stove. Add V6 teaspoon of soda and stir well; butter the size
of an egg and 1 tablespoon of flour creamed and cooked a minute,
added to 1 quart of hot milk. Do not put together until ready to
Serve. Mrs. S. B. Schultz.
SOUFFLED CRACKERS FOR SOUP
Split common milk crackers and soak in ice-water, to cover,
eight minutes. Dot over with butter and bake in a hot oven until
puffed and brown. Mrs. Howard P. Denison.
CELERY SOUP
One pint of celery chopped fine. Put it in the double boiler
with 1 quart of milk and let it stand where the water just boils
in the lower part all the morning, or until celery is tender. Rub
through a colander, return to the boiler and thicken with 2 table-
spoons of flour cooked in 2 tablespoons of butter. Season with
salt, pepper and a bit of mace.
BLACK BEAN AND TOMATO SOUP
One-half can of tomatoes or 6 whole ones, 1 cup of black beans.
The remainder of a roast of beef, 2 allspice berries, 1 clove, 4 stalks
of celery, 1 tablespoon of grated onion, 1 tablespoon of grated
carrot, pepper and salt to taste. Place the meat and bones in a
kettle, cover with cold water and add beans, allspice and cloves.
Cook slowly for several hours, then add the tomatoes and mash
them occasionally with a potato masher. When the beans are
tender, strain through a colander, pressing as much pulp through
as you can. Add grated onion and carrot and celery cut in short
lengths. Cook until vegetables are tender. Season with salt and
pepper and serve with thin slices of lemon and hard-boiled egg.
Mrs. Wm. H. Woodhull.



FISH
CLAM CHOWDER
Four onions, 2 small carrots, 4 small potatoes, 1 dozen clams,
1 pint milk, 1 small piece of pork, 1 large tablespoon flour. Slash
pork, cook 1 hour in water, chop vegetables, add to water in which
pork was cooked these and sufficient water to make 5 quarts and
cook slowly for another hour. Then add clams chopped in their
juice. Heat milk in double boiler and thicken with the flour.
Remove stock from fire and let it cease boiling before adding
thickened milk :this will prevent curdling;, replace on fire before
serving and add 1 tablespoon butter, salt and pepper to taste.
CLAM CHOWDER
Three dozen clams, 1 onion, piece of pork size of large egg,
6 medium sized potatoes cut into dice. Cut pork into dice and
fry with a sliced onion. Open clams and chop fine. Add 2
quarts of cold water. Let boil 20 minutes. Add potatoes and
pork and cook until potatoes are done. Add juice of clams and
thicken to suit. Mrs. George H. Bond.
APPETIZERS
Toast squares of bread, cut in triangles. Butter and spread
with caviar or anchovy paste.
Spread circles of toast with sardines rubbed to a paste with
creamed butter. Season with Worcestershire sauce and a few
grains of cayenne. Place a slice of hard boiled egg and an olive
on center of each. -
Peel tomatoes and chill thoroughly. When ready to serve
cut in halves. Put each on a small lettuce leaf spread with caviar
and serve with mayonnaise dressing. Mrs. J. Remsen Bennett.
SALMON CROQUETTES
One can salmon, same amount of mashed potato, 1 egg, little
parsley, salt to taste. Mix all together fine. Form in croquettes.
Dip into beaten egg and roll in cracker crumbs. Cook in hot lard.
Dressing—One cup milk, 1 tablespoon cornstarch, 1 small
piece butter, 1 beaten egg, dash of cayenne pepper, little salt,
liquor of salmon. Mix these ingredients all together and stir
into the hot milk. Let come to a boil. Miss Humbert.


9 Fish
SHRIMPS AND PEAS
Two teaspoons flour, 1 tablespoon butter, Vá pint cream or
milk, 1 can shrimps, 1 can peas, salt and pepper to taste. Cook
in usual manner and serve on crackers or toast. -
Mrs. Mary Edwards.
CUCUMBER SAUCE
Whip stiff WA cup heavy cream, season highly with salt and
cayenne, add gradually 2% tablespoons malt vinegar. Pare,
grate, or chop fine, 1 medium sized cucumber, taking care to
remove large seeds; season with onion juice, cut and fold into
cream mixture. - F. W. B.
ESCALLOPED OYSTERS
Toast to a crisp 2 slices of white bread. Break in pieces and
place in a deep dish. Add 34 cup cracker crumbs, 94 cup melted
butter, 1% teaspoons salt, 1 even teaspoon Bell's Seasoning, Vá
cup hot water and mix thoroughly. Place in bottom of shallow
buttered baking dish a thin layer of bread crumbs, then a layer
consisting of Vá pint of oysters, 2 teaspoons of oyster liquor, and
2 teaspoons of cream or milk. Cover with the dressing compound
as above. Add another half pint of oysters, 2 teaspoons of oyster
liquor, 3 tablespoons of cream or milk, evenly distributed.
Sprinkle with browned, buttered cracker crumbs. Bake 30
minutes.
CREOLE FISH
Into a saucepan put a heaping teaspoon butter, melt, but do
not let brown. Add half an onion cut fine. Let simmer a minute.
Then add a cup of canned tomatoes, three sprigs of parsley chop-
ped fine and one tablespoon flour; let cook for 15 minutes. Take
a small bass, cut it into two-inch pieces; see that all the bones
are out and add the fish to the soup; let all simmer for about
20 minutes. Serve. Mrs. Edgar F. Brown.
FRIED SHAD ROE
Take the roe of a large, fresh shad, put in a bowl and thor-
oughly break up; season with salt and pepper, add 2 eggs, 2
tablespoon melted butter, mix thoroughly and saute in hot but-
ter and lard mixed. Cover pan when cooking. Mrs. Van Allen.



Fish 1()
OYSTERS IN BROWN SAUCE
Parboil 1 pint of oysters in their own liquor, drain and remove
from liquor; brown W4 cup butter, add 34 cup of flour; stir until
well browned; add oyster liquor, V4 cup of milk, 1 teaspoon
anchovy paste or essence, V6 teaspoon paprika; Salt to taste;
add the cooked oysters; heat and serve on fancy toasts or crackers.
Mushrooms may be added, cut in halves. Mrs. William F. Hodge.
DEVILED CLAMS
Twenty-five clams, 1 tablespoon flour, yolks of 2 eggs, 1 table-
spoon chopped parsley, 1 tablespoon butter, 1 tablespoon bread
crumbs, 1 cup milk, little pepper. Put butter on stove, when
melted add flour, stir well and add milk and cook until thick;
add yolks of eggs, crumbs and parsley. Remove from stove, add
chopped clams, fill shells, brush over top with egg and bread
crumbs. Bake in hot oven. Mrs. W. D. Alsever.
CLAMS A LA CASINO
Chop equal parts of celery, onion and bacon with a sprinkling
of paprika. Place small portion of above mixture on half shell of
open clams and brown in broiler of gas oven. Serve with lemon
juice. Mrs. W. C. McKeeby.
CLAMS A LA NEWBURGH
Twenty-five clams, Vá pint cream, 2 tablesopons butter, yolks
of three egsg, 1 gill sherry, salt and cayenne pepper. Trim from
the clams the tough part, being careful not to cut into the soft
portion; melt the butter and when creamy put in the sherry.
Beat together the egg yolks and cream, add gradually stirring
all the time. As soon as it is all mixed, add the clams and cook
until plump. Mrs. J. Remsen Bennett.
MOLDED SALMON
One can salmon, Vá cup fine cracker crumbs, grated rind of a
lemon, 1 teaspoon lemon juice, 1 tablespoon melted butter, 2
beaten eggs. Salt and pepper. Mix thoroughly. Add few drops
of Worcestershire sauce, put in buttered ring mold, cover and
boil one hour. Serve with cream sauce. Fill center of mold in
serving with peas, boiled rice or potato balls.
Mrs. J. Remsen Bennett.



11 Fish
ESCALLOPED oystERs
Drain juice from oysters and after letting it boil up, strain
or skim. Put 1% cups of milk on fire in a double boiler. Mix
2 tablespoons flour with a little cold milk, stir this into the hot
milk and cook for ten minutes; then add oyster juice, 1 table-
spoon butter, salt and red pepper to suit your own taste. Into a
well buttered dish put a layer of bread crumbs, then a layer of
oysters, then a layer of sauce. Continue layers until all ma-
terial is used. Finish with thick layer of bread crumbs. Bake
in moderately hot oven 4 hour.
CLAM CROQUETTES
Drain a pint of small clams; put into double boiler and let cook
five minutes. Drain and save the juice that comes from them.
Chop the clams very five; add enough milk to the juice to make
half a pint, put this over the fire and thicken with a tablespoon
butter and three heaping ones of flour. Cook until thick and
smooth, add the yolks of 2 eggs, cook a minute longer; add the
clams and take from the fire; season with cayenne and salt and
a little finely chopped parsley; mix well, turn out on a platter to
cool. When cold form into balls and dip in egg and bread crumbs
and fry in hot fat. Mrs. Edgar Brown.
CREAMED SHRIMPS
One pint of shrimps, brown together lightly 3 tablespoons
butter and 2 tablespoons flour and add 1% cups hot milk, Vá
teaspoon salt, a dash of cayenne pepper, a grating of nutmeg,
1 teaspoon chopped parsley, 1 teaspoon lemon juice, 4 teaspoon
mustard, 1 teaspoon grated onion. Cook all together. Fill
ramekins, cover with bread crumbs and butter. Bake 5 minutes.
Mrs. G. L. Gridley.
SALMON TURBOT
One-half cup cream with 2 tablespoons fine bread crumbs,
add salt, cayenne, 1 tablespoon lemon juice, 1 teaspoon chopped
parsley, a few drops onion juice. When hot add one can salmon,
mashed fine; when boiling add 3 egg yolks, beaten; then take from
fire and stir the whites in carefully. Put in molds, set in pan of
hot water; bake 20 minutes if molds are small. Serve with
Hollandaise sauce. Mrs. Van Allen.



Fish 12
BAKED SALMON
To 1 can salmon: pour oil off salmon; take 34 cup milk, butter,
pepper and salt to taste, 2 eggs well beaten, 6 crackers rolled fine.
Mix all together and bake until a nice brown. Serve with a
Cream gravy. Mrs. Lucius G. Leonard.
JELLIED SALMON
Drain the liquor from a can of salmon, rinse well with hot water
and flake the fish with a silver fork. Mix thoroughly 2 table-
spoon sugar, V4 tablespoon salt, 3% tablespoons flour, 1 teaspoon
mustard, little cayenne, 1% teaspoons lemon juice, 1% table-
spoons melted butter, yolks of 2 eggs slightly beaten, 34 cup
cream, 94 cup vinegar. Cook in double boiler, stirring con-
stantly until it thickens, then strain into it 1 tablespoon granu-
lated gelatine previously softened in 2 tablespoons cold water
and dissolved in boiling water. Fill molds, chill and serve with
cucumber sauce heaped in center. Mrs. George H. Bond.
CODFISH BALLS
Place 1 cup of salt codfish, cut in small pieces, and 2 cups raw
potatoes cut in uniform pieces, into boiling water and cook until
the potatoes are well done. Drain and mash. Add J.A. tablespoon
butter, 1 egg well beaten, Vá teaspoon pepper. Beat thoroughly,
shape and fry in deep fat. Mrs. George H. Bond.
LoBSTER A LA NEWBURGH
Cut into small pieces 1 can of lobster and 3 hard boiled eggs;
mix together 1 rounding tablespoon butter, Vá tablespoon flour
and nearly 1 cup cream, and boil until it thickens. Season with
salt and cayenne pepper. Add 1% tablespoons sherry wine, or
juice of a lemon may be used instead. Pour this dressing over the
lobster and eggs. Fresh lobster preferred. Miss Humbert.
BAKED SMELTS
Get large smelts, having the backbone removed when buying.
Grease well large squares of white paper. Remove heads of fish,
sprinkle with salt and pepper, also bits of butter; fold the paper
across once, forming a triangle, place the fish inside and fold over
the edges, pinning if necessary. Bake about 20 minutes and serve
in the papers. Mrs. E. G. Riggs, Brooklyn.


13 Fish
TARTARE SAUCE
Make mayonnaise dressing, add chopped cucumber pickles or
olives the last thing. To be used for fried and boiled meats and
fish. Mrs. Ida B. Richards.
FINNAN HADDIE
Wipe fish with a damp cloth, place in covered pan of boiling
water, move pan to back of range and let stand 34 of an hour.
Then pour off water in pan, put in oven for 15 minutes. Add
butter, salt and pepper and serve.
After pouring off water it may also be picked apart with a silver
fork and creamed. Mrs. Sumner Rhoades.


THE PARK CHURCH COOK BOOK
Cream
Milk
Butter
QUALITY AND SERVICE
Perfectly Pasteurized Safe Dairy Products
Start Onondaga Delivery Today
Buttermilk
Cottage
Cheese
Phone 20103
FRIEDMAN
The Grocery Where Quality
Excels
Have you tried our better foods
at lower prices. We deliver!
Open your account with us today.
Call Warren 9018–W
712 South Crouse Ave.
Walker Electric Dishwasher
Washes—Rinses—Dries
Saves more time than all
other motor driven appliances
put together. Absolutely san-
itary.
Walker Dishwasher Corp.,
Syracuse, N. Y.


THE PARK CHURCH COOK BOOK
ICE COAL
EDWARD I. RICE, INC.
Hººk,
º |N º
I21 EAST WATER ST. PHONE 2575
COAL ICE
- THIS DRY GOODS STORE
Mrs. Dea G. C. White
Mr. B. F. Clover
with its great stock of new
and fashionable merchan- || Ask your Oculist about our work
dise, solicits a share of your
patronage with the assur- -
ance of courteous service
and the added charm of
price modesty.
Clover-White Optical Co.
730–732 University Bldg.
Syracuse, N. Y.
CHAPPELL-DYER Co., Inc.



MEATS
RICE HASH
One cup cooked lamb, 1 cup cooked ham, chopped fine; 1 cup
boiled rice. Put in buttered baking dish, pour over it 1 cup
stewed tomatoes, cover with buttered bread crumbs. Bake until
brown. Any cold meat may be used in this way.
Mrs. S. C. Dayan.
HEAVENLY HASH
One pound Hamburg steak, V4 pound fresh pork, 10 milk
crackers, 2 onions, chopped, 1 egg, 1 cup tomatoes or 2 fresh
tomatoes, 1 green pepper, 1 tablespoon melted butter. Mix,
form in loaf, bake 1 hour. Very good cold.
MUSHROOMS AND SWEETBREADS
For 1 pair of sweetbreads and 1 pint of fresh mushrooms, put
2 tablespoons butter in a frying pan. Break up the mushrooms
and let cook a few minutes, add 1 tablespoon flour and 1 cup
cream. Then add the sweetbreads, salt and pepper. Take from
the fire and add 2 tablespoons of sherry wine. -
Mrs. E. G. Riggs, Brooklyn.
HAMBURG STEAK AND MACARONI
Boil 2 cups Warner's macaroni till tender, chop fine 2 green
peppers, Vá onion, put in frying pan with a large piece of butter;
cook 5 minutes. Add 1 pound Hamburg steak. Warm through
thoroughly, then add 4 can tomatoes and cook 3 minutes. Place
the macaroni in the bottom of a baking dish, add salt and paprika,
pour in meat, sauce, etc.; season and cover with crumbs and bits of
butter. Bake J4 hour. Very nice for luncheon.
TIMBALE SHELLS
One-half pint flour, 8 tablespoons milk, 2 eggs, beaten, 1 table-
spoon olive oil, 1 teaspoon sugar. Beat 2 minutes.
Helen M. Condon.
JELLIED MEATS OR FOWL
One pint of cold meat or fowl, 1 teaspoon Bell's Seasoning,
% teaspoon salt, liquid enough to fill pint mold. Add to liquid
when hot, 1 tablespoon granulated gelatine. Cool and serve
on a base of lettuce leaves over which thin sliced lemon is placed.



17 Meats
HAMBURG STEW
One and one-half cups milk, 2 cups tomatoes. Butter a cas-
erole, put in a layer of diced potatoes, then layer of meat, then
nother layer of potatoes, then meat, then a layer of sliced onion.
Over this pour the milk and lastly the tomatoes. Season well
ith salt and pepper. Cover until it begins to bake. Bake 2
1OUITS. Mrs. Finel.
IRISH STEW
One-half pound veal, J4 pound beef, Vá pound lamb, J4 pound
alt pork. Put over in cold water two hours before dinner;
ne hour before dinner add 4 onions, 2 carrots, 4 cup chopped
elery, parsley, thyme, summer savory and bay leaf; thirty
inutes before serving add potatoes cut thin. Season to taste
nd thicken slightly. Mrs. W. D. Alsever.
CHICKEN A LA KING
Boil a chicken until tender, pick in pieces and heat; make a
auce of 1 cup of cream, 1 cup of stock, 2 tablespoons each of
utter and flour, salt, pepper, a pinch of nutmeg, a few green
eppers and pimentoes, truffles or mushrooms. Pour over the
hicken. Serve at once.
CHICKEN ITALIAN STYLE
Have a young chicken cut up, put in a baking pan with 1 tea-
poon salt, 2 ounces Warner's macaroni boiled 20 minutes, a little
epper, 1 pint of strained tomatoes, 1 onion sliced. Bake in a
oderate oven 194 hours. When partly done put in 1 tablespoon
f butter, 1 teaspoon of kitchen bouquet; baste often. Serve on a
latter with the sauce and macaroni around it.
Mrs. George H. Bond.
-
CHICKEN A LA ELIZABETH
Dress, draw and disjoint 2 chickens; rub over with a quarter
f a lemon, sprinkle with salt and pepper, dredge with flour, dip
n egg and crumbs. Put in a well greased dripping pan and bake
n a hot oven until delicately browned and tender. Baste often
the first ten minutes with 4 cup butter in JA cup boiling water.
rrange on a platter and pour over it 2 cups yellow bechemel
auce or make cream gravy. Mrs. George H. Bond,



Meats 18
CHICKEN GLACE
Boil chicken tender, strip the meat from the bones, lay it in a
mold, light and dark meat alternately. Take Vá box of gelatine,
dissolve in a little cold water, mix the gelatine in 3 cups of chicken
broth and pour over the chicken. When thoroughly cold, turn
Out. - Mrs. Ira Van Allen.
SAUERBRATEN
Take a solid piece of meat weighing 5 or 6 pounds, removing fat,
if any; pour enough boiling vinegar over it to cover; take J4 water.
Add to vinegar when boiling 4 bay leaves, some whole peppercorns
and whole mace. In summer 4 days is long enough for meat to
remain in this pickle. In winter it may remain 8 to 10 days.
When ready to boil, heat some fat in a stewpan, cut up 2 large
onions. Put in beef and let brown on all sides. Season with salt
and pepper if necessary. Stew closely covered until tender.
Thicken the gravy with brown flour.
Mrs. T. W. Wheatley.
JELLIED CHICKEN
Have a chicken cut up, boil till very tender, pick meat into small
pieces. Season the water in which it is cooked with salt, pepper
and a little onion juice; place the chicken meat in it again and boil
down; when there is not much water left, pour into a mold and
place on ice. It will form a firm jelly. Serve very cold.
Mrs. Sumner Rhoades.
CASSEROLE CHICKEN
Cut up 1 young chicken as for fricasseeing, slice J4 pound salt
pork verythin. Melt a little butter in casserole or covered granite
pan, put in layer of chicken, salted, then layer of pork, cover
tightly and cook in hot oven 1% hours.
Mrs. S. C. Dayan.
CASSEROLE HASH
Boil W4 pound of Warner's macaroni, drain and put in a buttered
baking dish, add a little butter and grated cheese. Make a hollow
in the center and fill with chopped cooked meat, season with salt
and pepper and bake in a hot oven.


19 Meats
CHICKEN WITH SPAGHETTI
Cut a chicken as for fricassee. Boil in 2 quarts of water, or
ore. When tender take the chicken out. Cook 4 box of
paghetti or macaroni in the chicken broth about 25 minutes.
hen strain off the liquor. Put one chopped onion in a spoonful
f butter to fry. Add a tablespoon of flour and a quart of strained
omato juice, pepper and salt, then the chicken liquor. Put the
hicken and spaghetti in this to heat and serve at once. Mush-
ooms or oysters may be added. Mrs. H. S. Bremond.
CHICKEN CASSEROLE
Separate the chicken at the joints and wipe each piece with a
et cloth. Brown delicately in butter and place in casserole with
pint of white stock. Cover and let cook in moderate oven for
% hours. Brown 2 dozen potato balls, some mushrooms, 1 dozen
rrot balls and 6 small peeled onions in 2 or 3 tablespoons butter.
dd these with some salt to casserole and return to oven for
another half hour. The casserole should not be open until it
aches the table. The addition of a little sherry, when possible,
improves it. Mrs. H. S. Bremond.
Toast 7 or 8 slices of white bread. Place in a deep dish, adding
butter the size of an egg. Cover with hot water or milk to melt
butter and make bread right consistency. Add 1 even tablespoon
of Bell's Seasoning and 1 even teaspoon salt. When well mixed
stir in 1 or 2 raw eggs. For goose or duck, add 1 raw onion
- A NICE TURKEY DRESSING
MISS FARMER'S TURKEY DRESSING
One cup stale bread crumbs, 1 cup cracker crumbs, 1 tablespoon
Bell's Seasoning, 1 teaspoon salt, JA tablespoon finely chopped
Ohion, % cup melted butter, J4 cup finely chopped cold boiled
ham. Mix well and moisten with 1% cups scalded milk. If
uffing is to be served cold, add 1 egg, slightly beaten.
BEEF LOAF
Three pounds round steak put through meat chopper, 1 egg
Paten, 2 slices bread put through chopper with steak, 1 teaspoon
ºpper, 3 teaspoons salt, 1 cup sweet milk; mix and bake two hours
a moderate oven. Mrs. John W. Brooks.


Meats 20
BEEF LOAF
Three and one-half pounds beef (chopped fine), 4 pound salt
pork (chopped fine); add 6 crackers (rolled fine), 1 egg beaten, VA
cup sweet milk, salt and pepper. Mix thoroughly and bake in
deep pan one hour or one and one-half hours. One teaspoon
butter melted in 1 cup hot water to baste meat.
Mrs. Francis Oliver.
DRESIDEN PATTIES
Cut stale bread in two-inch slices, shape with round cutter three
inches in diameter and remove centers, making cases. Dip cases
in egg, slightly beaten, diluted with milk and seasoned with salt,
allowing two tablespoons milk to each egg. When bread is thor-
oughly soaked, drain, and fry in deep fat. Fill with any mixture
suitable for patty cases. Mrs. Howard P. Dension.
BEEF LOAF
Three pounds beef, VA pound pork (chopped fine), 1 cup milk,
1 dozen crackers, celery salt, salt and pepper. Mix, bake one hour.
Mrs. H. W. Allen.
BEEF LOAF
Two pounds beef and V4 pound fresh pork, ground, 1 egg, 2
crackers, powdered, 4 cup sweet milk, Vá teaspoon pepper, 2 tea-
spoons salt.
VEAL LOAF
Three pounds veal, V4 pound ham (chopped together fine), 3
eggs well beaten, 5 tablespoons cream or milk, VA cup dried bread
crumbs, butter size of small egg, 1 teaspoon salt, 4 teaspoon
pepper. Mix thoroughly and form in a loaf, put in pan with a
little hot water and bake one hour, basting frequently. Serve hot
with tomato sauce or slice cold and serve with catsup. You can
add a little powdered sage to meat, if liked. Mrs. A. Grant.
WEAL OR BEEF LOAF
Three and one-half pounds veal or beef chopped fine, 6 soda
crackers, 3 eggs, 1 tablespoon salt, 1 tablespoon pepper, butter
size of egg (melted). Make in loaf and bake in oven. Baste with
water very often, Mrs. A. R. Grant.


21 Meats
VEAL BIRDS
Cut veal steaks into pieces four inches long and two inches wide,
removing all fat. Chop the trimmings fine, adding a two-inch
square of salt pork for each bird. Chop this also. Then add half
as much cracker crumbs as meat; season with salt, pepper, lemon
and onion juice and a pinch of cayenne. Mix with beaten egg as
for veal loaf. Spread this mixture on each bird, roll and fasten
with toothpicks, powder with flour and fry in butter or drippings.
When a nice brown add 1 pint cream, and simmer 15 minutes
longer. Serve on squares of toast. Mrs. Mary Edwards.
DELICIOUS LAMB CROQUETTES
(Chicken or beef croquettes made in the same manner are
excellent). Prepare 5 cups chopped lamb. Take 1% even table-
spoons butter, melt in saucepan, and add 1 heaping tablespoon
flour and 1 cup milk, stirring continually until it boils. Add 1
even teaspoon Bell’s Seasoning and 1 even teaspoon salt. Break
one egg over the meat. Pour over same the sauce made as above,
and stir thoroughly. Make into croquettes of size desired, and
put in a cool place to harden. Fry in hot lard. Serve with green
peas.
VEAL LOAF
Five and one-half pounds veal, 1% pounds lean salt ham, 2%
tablespoons chopped parsley, 3 tablespoons ground sage, 2% cups
liquor in which veal is boiled, 2 eggs, salt and pepper to taste.
Cook meat separately in boiling water. When thoroughly cooked
remove bones and put meat through a cutter. Add seasoning
raw eggs and broth, until well moistened. Mix thoroughly by
hand, taking out every part of bone and gristle. Pack in bread
tins previously washed inside with broth. Pour last of broth over
top. Cover with paraffine paper and fit box board on top of each
tin. Place under weights over night. Serve cold, sliced, with
tomato catsup. Mrs. John F. Tuttle.
LITTLE PIGS IN BLANKETS
Season oysters with salt and pepper. Wrap each one in a thin
slice of bacon and fasten together with a wooden toothpick. Have
pan or chafing dish hot and cook the pigs just long enough to crisp
the bacon without burning. Serve hot on buttered toast.
Helen D. Bailey.



23 Meats
HOME-MADE SAUSAGE
Take 50 pounds meat (preferably two-thirds lean fresh pork
and one-third fat fresh pork). If too fat use one-third lean beef.
Put through a meat chopper and spread in convenient dish.
Prepare 10 ounces salt, 3 or 4 ounces black pepper, 2 ounces pul-
verized sage, }, cup sugar, Vá cup wheat flour, 2 tablespoons
cayenne pepper. Mix thoroughly through the meat. Can be
used in 24 hours. Mrs. Richard Simmons.
-
ESCALLOPED BEEF
Two cups cold chopped roast beef, boil 1 cup rice, make 1 cup
tomato sauce. Put in baking dish, in layers, meat, rice, tomato,
salt, pepper and bits of butter. Proceed in this-way until dish is
filled, sprinkle bread crumbs on top and bake one-half hour.
BEEF CROQUETTES
One cup cooked beef or lamb, chopped; 1 cup bread soaked in
gravy or milk, 1 teaspoon summer savory, or sweet marjoram,
1 teaspoon salt, 1 egg, Vá teaspoon pepper. Roll into shape, then
dip in egg, roll in cracker crumbs and fry in pan with a little
butter. Mrs. D. Prentice Rhoades.
MEAT SOUFFLE
Melt 1 tablespoon butter, add 1 tablespoon flour, pour on stir-
ring constantly, 1 cup scalded milk; add 4 cup stale bread
crumbs. Cook 2 minutes. Add V4 cup chopped cooked chicken,
turkey or duck, Vá teaspoon Bell's Seasoning, WA teaspoon salt.
Add well beaten yolks of 2 eggs. Cut and fold in the stiffly beaten
whites. Bake in buttered pudding dish in slow oven 35 minutes.
Serve with or without white sauce.
MEAT SOUFFLE
One pint of hot cream or milk, 1 heaping teaspoon butter, 2
heaping teaspoons flour, V4 teaspoon salt, little pepper. Cook
in double boiler until it forms a creamy sauce, stir in 1 cup chopped
meat and add the beaten yolks of 2 eggs. Cook one minute and
Set away to cool. When cold stir in the beaten whites and bake
from 30 to 45 minutes. Mrs. M. M. Woodford.
-



CHEESE DISHES AND EGGS
CHEESE BALLS
One cup grated cheese, 1 heaping teaspoon flour, 1 pinch of
paprika, J4 teaspoon salt. Add carefully to the whites of 2 eggs
beaten stiff. Roll in small balls, then in bread crumbs and fry
in deep fat. Mrs. D. Millen.
CHEESE BALLS
Mix together 1% cups grated cheese, 4 teaspoon salt, a few
grains of cayenne. Add whites of 3 eggs, beaten stiff; shape into
small balls, roll in fine crumbs and fry in deep fat.
Mrs. Sumner Rhoades.
CHEESE AND BACON
Mix 1 package snappy cheese, 1 egg (beaten), dash of paprika,
pinch of mustard. Spread on 4 whole slices of bread and lay 2
strips of bacon on top of each slice. Broil quickly in gas oven.
Mrs. M. W. Warwick.
“STADGE” FOR CHAFING DISH
Put small piece of butter in chaſing dish and let it get hot. Beat
% dozen eggs, put these in chafing dish and stir constantly, keeping
them from growing lumpy. When thick, add Vá pint cream and
cook, stirring until smooth, adding a dash of paprika and salt to
taste. Lastly add a cake of cream cheese, which allow to melt.
Serve on hot toast. Mrs. Ralph Harter.
BAKED CHEESE
One cup of cheese, cut fine and stirred into 1 cup scalding hot
milk. Stir until the cheese dissolves, then add nearly 1 cup soft
bread crumbs. Season with salt, paprika and a little dry mus-
tard; add well beaten egg. Put into a shallow tin and brown on
top grate of oven. Mrs. W. H. Woodhull.
ESCALLOPED CHEESE
One heaping coffee cup of cheese, 1 heaping coffee cup of bread
crumbs, 1 pint of milk brought to a boil. Add cheese and stir
until dissolved; add crumbs, small piece of butter, Vá teaspoon
salt, 1 teaspoon mustard, 1 egg well beaten, dash of pepper. Bake
20 or 30 minutes. Mrs. I. A. Savage.


27 Cheese Dishes and Eggs
WELCH RAREBIT
One pound of New York full cream cheese, Vá pint cream, 1
level teaspoon dry mustard, same of Hungarian pepper, same of
salt, 2 raw eggs, 1 ounce butter. Have ready hot toast or crack-
ers. Place butter in chafing dish. Add half of the cream, put
cheese in dish with them, stirring constantly until well cooked and
smooth. Break eggs, whites in one plate, yolks in another; beat
whites to a stiff froth. To beaten yolks add seasoning and
remainder of cream. Stir until mixed. Pour this into cheese
when well cooked. Cook a moment longer, add egg foam, beating
rapidly to make light. Serve at once on toast or crackers.
Mrs. S. C. Dayan.
WELCH RAREBIT
Cut in small pieces 2 pounds dairy cheese. Place in chaſing
dish, add 4 teaspoon mustard, same of salt, a little paprika.
When almost melted add 34 cup of beer, stirring constantly
(ginger ale may be used if desired), in 2 or 3 minutes add 1 beaten
egg; cook 1 or 2 minutes longer and serve on Uneeda viscuits or
hot buttered toast. Ella May Lewis.
CHEESE SAVORIES
With individual baking dishes buttered ready to fill, proceed
for the savory thus: Make 2 even tablespoons butter boiling hot
in an agate saucepan, stir in 1 tablespoon (even) sifted flour, add
slowly 1 cup of milk, stir until smooth; stir this into the beaten
yolks of 2 eggs and stir in 3 tablespoons of grated cheese. Add
the stiffened whites of the eggs mixed lightly throughout. Bake
from 10 to 15 minutes, browning at the last. If desired to omit
Whites of eggs, put egged crumbs on top.
Mrs. Walter Rockwood Ferris.
DEVILED CHEESE
Use one cake of Neufchatel cheese, one tablespoon cream,
One-fourth teaspoon salt, piece of butter half the size of the cake
of cheese, some chopped pecan nuts and tobasco sauce. Mix
together in a bowl, form in small balls and roll in the finely chopped
pecan nuts. These balls may be used as a separate dish, or may be
placed on the side of the salad plate. In either way they are
attractive and tasty.


29 Cheese Dishes and Eggs
EGGS WITH TOMATO SAUCE
Five eggs, 4 teaspoon salt, 2 tablespoons butter, V4 cup milk,
1/3 teaspoon pepper. Beat the eggs lightly with a fork, add salt,
pepper and milk. Put butter in frying pan and when melted pour
the eggs into it and stir constantly until cooked. To make the
tomato sauce, use the following recipe: Two tablespoons butter,
one tablespoon chopped onion, 2 cups strained tomatoes, 1 table-
spoon sliced mushrooms, one tablespoon capers, 4 teaspoon salt,
dash of pepper. Cook the onions in the melted butter until
yellow, add tomato and cook until it is well cooked down, add other
ingredients. Pile the scrambled egg in the center of the platter
and pour the sauce over it. -
EGG BALLS
Yolks of two hard boiled eggs, V8 teaspoon salt, few grains
cayenne, V6 teaspoon melted butter. Rub yolks through sieve,
add seasoning, and moisten with raw egg yolk to make of con-
sistency to handle. Shape in small balls, roll in flour and saute
in butter. Serve in brown soup stock and consomme.
Mrs. Howard P. Denison.
EGG TIMBALES
Beat 4 eggs slightly, add 34 cup of milk and season with 4
teaspoon salt, /s teaspoon pepper and a few grains of cayenne.
Strain into buttered timbale molds, set in pan of hot water and bake
until firm. Mrs. Ida Richards.
EGG WITH TOMATO IN CHAFING DISH
Cook 1 can tomatoes well, using the thick part but not all of
juice. Then put a buttered mold in chafing dish, add cayenne
pepper and salt, then the tomatoes; next add 6 well beaten eggs.
Cook until creamy. Lastly add stuffed olives cut in halves, or
mushrooms. Serve on hot buttered toast.
Mrs. Ralph Harter.
CREAMED EGGS
Boil eggs 20 minutes, make a white sauce, adding a beaten egg
he last thing. Cut the whites of eggs into small pieces, heat in
he sauce and serve on a platter with triangles of toast and with
he yolks of the eggs grated over the top.
Mrs. Wm. H. Woodhull.



Cheese Dishes and Eggs 30
CHEESE BISCUITS
One level cup flour, J4 teaspoon salt, 3 level teaspoons of Baking
Powder, 1 level tablespoon butter, 8 level tablespoons (% cup)
grated cheese, JA cup water. Mix like drop Baking Powder bis-
cuits. Bake 12 minutes in a hot oven. Sufficient for 12 biscuits.
Dorothy Alvord.
TOMATO RAREBIT
Two tablespoons butter, 2 tablespoons flour, 34 cup milk, 34 cup
stewed and strained tomato, V6 teaspoon soda, 1 pound cheese, 2
eggs lightly beaten, salt, cayenne, mustard and paprika. Make
a cream sauce of butter, flour and milk. Add cheese (cut into
bits). When thoroughly melted and smooth, add tomato and
soda, or, if in haste, tomato catsup. Just before removing from
fire, add the eggs. Serve on toast. Mrs. H. S. Bremond.
BAKED EGGS WITH CHEESE
Into a buttered baking dish break as many eggs as you wish
to serve and add three tablespoons milk for each egg, salt, pepper
and a generous grating of cheese. Bake in quick oven till slightly
brown. Mrs. Arthur B. Morss.
EGGS IN TOMATO
When the housekeeper uses eggs frequently she is always glad
to find a new way of preparimg them. Eggs shirred im tomato
make a tasty dish for breakfasr. Into a ramekin aput a table-
spoon of stewed tomato to which has been added to pinch of
salt and a dash of sugar, break the egg in this and set in the
oven. Bake until firm and serve hot in the ramekin.
EGGS AURORA
Boil 4 eggs for 10 minutes. Make a cup and a half of cream
sauce, adding salt, pepper, and about 34 cup of grated cheese
while sauce is thickening. Cut the egg in halves lengthwise.
Place in baking dish, pour over the sauce, adding a little more
grated cheese, a few bread crumbs and bits of butter on the top.
Brown in a hot oven for about 20 minutes.
Mrs. Sumner Rhoades.



31 Cheese Dishes and Eggs
OMELET
Six eggs, whites and yolks beaten separately. To 1 cup of milk
add 6 teaspoons cornstarch, a little salt and 1 teaspoon baking
powder. Stir thoroughly, add whites last, stirring lightly. Cook
in butter in hot spider. Mrs. Lester Worden.
OMELET
Six eggs, yolks and whites beaten separately. Add to the yolks
a teacup of milk and pinch of salt, 1 tablespoon flour. Beat
whites stiff and add to first mixture. Butter and heat frying pan,
pour in and just brown the bottom, then set pan in hot oven
until cooked. Turn out on hot platter, folding one halfover the
other. Mrs. Van Allen.



VEGETABLES
HOMINY SOUFFLE
One-half cup hominy, 3 cups milk, 2 eggs, 1 tablespoon butter,
salt and pepper. Bring milk to boil, put in hominy, cook 15
minutes. Put in butter and yolks and cook 10 minutes. Stir in
beaten whites, put in baking dish and bake J4 hour.
Mrs. Chas. E. Pennock.
FAVORITE BAKED POTATOES
Take cold baked potatoes, peel and chop them. Season with
salt and pepper. Then put a layer of them in a white-lined basin,
or a casserole, enough to cover the bottom. Season again with
salt and a little pepper, also sprinkle with flour as from a salt
cellar, and add bits of butter on top. Add another layer of pota-
toes and repeat the above process until the basin is full, finishing
with butter. Put in milk enough to come within half an inch of
the top layer, and put the basin on top of the stove until the milk
bubbles and the potatoes are well heated. Now put them on the
top grate of the oven. As soon as they are browned they are ready
to serve. Mrs. Mary F. Hasbrouck.
CORN FRITTERS
Eight ears grated corn, VA cup flour, 2 eggs, teaspoon salt, a
little pepper. Fry in butter like pancakes.
POTATO PUFF
Two cups mashed potato, 3 tablespoons melted butter beaten
to a cream. Then add 2 eggs well beaten, JA cup sweet cream
or milk and 1 teaspoon salt. Pour in deep dish and bake about
One hour. Mrs. Frank F. Hutchins.
SWEET POTATOES, SOUTHERN STYLE
One-fourth cup butter, 2 tablespoons brown sugar, melt together
in pan, then put in layer of sliced raw sweet potatoes. Pour over
it enough cold water to cover bottom layer. Season with pepper
and salt. Cover and cook slowly for one hour, then take off cover
and brown quickly. - Mrs. Harold B. Scott.


33 Vegetables
POTATO PUFF
Two cups cold mashed potato, stir in 2 tablespoons melted
utter, beat to a cream, then add 2 eggs well beaten and 1 cup
ilk. Salt to taste. Pour into a pudding dish and bake in quick
ven until brown. Serve at once. Mrs. Wm. H. Woodhull.
GLAZED SWEET POTATOES
Boil 6 potatoes for 10 minutes, drain and cut in slices; then place
n a buttered pan. Brush with V4 cup sugar, 4 tablespoons water
nd 2 tablespoons butter, which have been boiled 5 minutes.
ake 30 minutes, basting often with the latter mixture.
Mrs. Ralph Harter.
SUMMER SQUASH, SOUTHERN STYLE
Boil squash until tender, mash, add butter, salt, pepper and
% cups milk or cream. Boil slowly 4 hour longer. Should be
bout the usual consistency.
BAKED ONIONS WITH CELERY
Take Spanish onions, peel and boil in salt water until tender.
Take out center of onions and chop with celery, leaving only
he outside of the onions. Season with butter, pepper and salt.
Till the onion shells with this mixture and put in baking tin with
little cold water and bake until brown. Mrs. E. P. Jeffery.
ONION SOUFFLE
One cup cream sauce, JA cup bread crumbs, 1 cup cold boiled
nions, chopped, 1 teaspoon chopped parsley, 1 egg yolk. Mix
horoughly, add beaten whites of 2 eggs and bake in moderate
Ven. Serve at once. Mrs. Charles E. Pennock.
STUFFED PEPPERS
Six green peppers, 2 cups boiled chicken, 2 cups boiled rice,
Cup strained tomatoes, 1 tablespoon grated onion, 2 tablespoons
elted butter, and fresh bread crumbs. Remove the stem and
eeds of peppers, boil them ten minutes in boiling salted water,
rain and fill with a mixture made by mixing the above ingredients
nd bake in hot oven for twenty minutes, basting with hot water,
-



35 Vegetables
FRIED PEACHES
Pare, stone and halve fairly soft peaches. Put in pan pit side
up. Fill with brown sugar and cook over a slow fire until done or
browned; just enough butter to keep them from sticking to pan.
Mrs. H. S. Bremond.
SWEET POTATOES BAKED WITH APPLES
Wash 4 medium sized potatoes, peel and cut in slices about 4.
inch thick. Pare and slice same number of tart apples, in same
ay. Put sweet potatoes and apples in baking dish in alternate
ayers with sugar sprinkled over apple layer, sprinkle Vá cup sugar
ver the top, scatter J/4 cup butter also over top, add Vá pint hot
water. Bake slowly for 1 hour, or until well done. Serve hot.
ess sugar and butter can be used, or sweet potatoes can be cooked
rst and then peeled and sliced adding apples then, in which case
t needs to cook only 30 minutes. Mrs. F. J. Ludwick.
CORN OYSTERS
One pint grated corn, V4 cup flour, 1 egg, salt and pepper.
ſix well and fry in deep lard. Half quantity with one egg is
nough for two persons. Mrs. J. Remsen Bennett.
CORN OYSTERS -
Grate 12 ears corn, getting out all the milk. Mix with 1 cup
resh bread crumbs, 1 teaspoon sugar, 1 teaspoon salt. Fry in half
ard and half butter in shape of oysters. Mrs. Ralph Harter.
CORN OYSTERS
One dozen ears of corn, grated; 4 eggs, whites and yolks beaten
eparately. Salt to taste. Fry on a greased griddle and serve
t once. Mrs. W. K. Archbold.
PEACH FRITTERS
Make a fritter batter. Take a can of peaches, drain them from
he juice, dip each piece into the batter and fry in deep fat. Take
he juice of the peaches and thicken with a little cornstarch, boil
p, add a flaovring of sherry wine, pour over fritters and serve.
Mrs. Edgar Brown.



37 Vegetables
CHOPPED BEETS
Boil fresh beets till tender, then chop fine. Just before serving
pour over them a hot dressing made of 1 egg, V4 teaspoon sugar,
1 tablespoon butter, V4 cup vinegar, 1 teaspoon mustard and a
little salt. Mrs. Arthur B. Morss.
EGGPLANT FARCI
Parboil an eggplant and cut it into dice. Make a white sauce
with 2 tablespoons butter and 2 tablespoons flour and a pint of
milk; salt and pepper. Into a baking dish put a layer of eggplant,
then one of sauce and grated toast, and continue until the dish is
full, having the last one sauce. Grate a hard boiled egg over this
with grated toast and bake in oven for 15 minutes.
Mrs. Edgar Brown.
TOMATOES FILLED WITH MACARONI
Cut off the stem end of the tomatoes, scoop out the centers;
cut cooked Warner's macaroni in small pieces, season with salt,
pepper and butter and fill the tomatoes. Sprinkle a little grated
cheese over the top of each and bake for half an hour.
Mrs. Edgar Brown.
JELLIED VEGETABLES
Soak 1 tablespoon gelating in J4 cup cold water for a few
minutes, then dissolve in 1 cup of boiling water; add 34 cup each
of sugar and vinegar, 2 tablespoons lemon juice, 1 teaspoon salt,
a few whole cloves; when nearly cold strain and add 4 can
(1 cup) green refugee beans, whole, and 2 or 3 pimentoes cut in
fancy shapes. Put in small molds and set in a cold place.
Laura I. Savage.
SPAGHETTI MILANESE
For this get the spaghetti (Warner's) which comes in round
coils. Cook spaghetti in boiling salted water rapidly for 20
minutes. Make a sauce of 34 cup soup stock and 4 cup thick
tomato puree, add 1 stalk celery chopped fine. Place spaghetti
in deep dish, mix in JA cup grated cheese with a fork, pour on
Sauce. Serve at once, with extra dish of cheese on table to
Sprinkle on top.



39 Vegetables
BOSTON BAKED BEANS
One pint beans, add water to cover beans and cook until skins
begin to loosen. Then put in bean pot with quarter of cup of
molasses (add salt and a little mustard). Keep plenty of water
on beans while baking. Bake in slow oven 6 or 7 hours, or until
tender. Mrs. A. R. Grant.
RICE FRITTERS
One pint cooked rice, Ø cup sweet milk, 2 eggs well beaten,
a little flour to stiffen. Shape into cakes or balls and fry in hot
lard. Mrs. W. K. Archbold.
BAKED BEANS
One quart navy or small beans, soak over night. Put on stove
with hot water and teaspoon soda; when skin can be blown off
remove and drain. Cut up 4 pound salt pork in small pieces,
1 tablespoon molasses, salt and pepper to taste. Place in jar
in layers, pork and beans. Bake for 2 hours covered, and with
plenty of water. Remove cover and let bake brown.
Mrs. S. C. Dayan.



THE PARK CHURCH COOK BOOK
Eureka Hand Laundry
Every Laundry Done Separately
NO LAUNDRY MARKS
OUTDOOR D R Y ING
Special Attention Given Fine Fabrics
1320 GRAPE STREET
Warren 2491
H. C. WATTS
Oplometrist
200 Keith Bldg., 414 S. Salina St.
Syracuse, N. Y.
FEATHERLEY”S
THORNDEN PHARMACY
Cor. S. Beach and Westcott
Syracuse, N. Y.
Telephone 2–1752.
Your Drug Store Wants—
Prescriptions Our Specialty-
Prompt Service–Try our Store
next time you need prompt
service.


SALADS
SALAD
Scald 1 cup milk or well reduced chicken stock (the last is
preferable), beat yolks of 3 eggs slightly, add 4 teaspoon each
of salt and paprika and celery salt and cook as boiled custard.
Remove from fire, add 4 package of gelatine softened in A cup
chicken broth. Strain over J/4 cup of cooked white meat of
chicken, chopped and pounded in a mortar and passed through
a sieve. Stir over ice water until perfectly smooth and begin-
ning to set, then fold in 1 cup of whipped cream. Turn into a
ring mold and when chilled and wet set turn into a bed of lettuce
and fill the center with equal parts of celery and English walnut
meats, sliced and mixed with French or mayonnaise dressing;
or mold in small cups and turn out on a slice of chilled tomato
resting on a lettuce leaf, garnish with mayonnaise.
Mrs. Ira Van Allen.
PEAR AND NUT SALAD
Core Bartlett pears, fill cavity with chopped pecan nuts and
English walnuts and mayonnaise. Set this on a lettuce leaf, place
around it 4 balls of cream cheese rolled in parsley.
Mrs. Sumner Rhoades.
TOMATO JELLY SALAD
One can tomatoes, 1 onion grated, 1 teaspoon salt, 1 tablespoon
sugar, 6 whole cloves, 1 small piece bayleaf. Cook 20 minutes.
Rub through a sieve. Add 2 tablespoons granulated gelatine,
dissolved in 34 cup cold water. Pour into individual molds and
serve on lettuce with mayonnaise dressing. Mrs. E. P. Jeffery.
TOMATO JELLY
One-half box gelatine dissolved in a little water, 1 quart stewed
tomatoes, 1 teaspoon sugar, salt to taste, dash cayenne and celery
salt. Heat together and strain through fine sieve, pour into
individual molds and set in cool place to harden. Serve on lettuce
leaves with mayonnaise dressing. Mrs. Mary Edwards.
FRUIT SALAD No. 1
Grape fruit and bananas on a slice of pineapple. Serve with
mayonnaise dressing. Mrs. Mary Edwards.



43 Salads
TOMATO ASPIC
Simmer 2 cups tomato liquor, 2 stalks celery, 1 bay leaf and a
slice of onion for about 15 minutes; strain and add 3 tablespoons
granulated gelatine dissolved in cold water. Then add salt and
pepper to taste. Pour into forms that have been wet. Leave
5 or 6 hours. With a hot teaspoon remove from center jelly to
form a cavity, which fill with salad. If shrimp salad, choose a
whole shrimp and lay in form before pouring in jelly. Melt the
jelly that has been removed and pour into the cups. Let it harden.
Turn on lettuce leaf and surround with mayonnaise.
Mrs. William F. Hodge.
INDIVIDUAL FRUIT SALADS
One slice of Hawaiian pineapple, 16 malaga grapes cut in halves
and seeded, 2 tablespoons chopped English walnut meats, 3 or 4
tablespoons mayonnaise dressing mixed with whipped cream, 2
lettuce leaves. Put lettuce on a plate, lay one slice of pineapple
dotted with grapes, add salad dressing, then nuts. Keep cold
until ready to serve. Mrs. John F. Tuttle.
GERMAN POTATO SALAD
Cook 12 medium sized new potatoes with jackets; when tender,
stand in cold water about 5 minutes; pare and slice very thin.
Mix with following dressing: Cream 1 tablespoon flour with
1 of butter, 2 tablespoons vinegar, 3% cup cold water; cut 1 onion
in and cream 10 minutes. Sprinkle little mustard over potato,
salt and pepper to taste. Slice onion fine with potatoes, if liked.
Serve either hot or cold. Mrs. Geo. H. Bond.
ORANGE SALAD
Fill a salad bowl with crisp, white lettuce leaves, cut oranges
across in round slices, after removing peel and skin, place them
here and there among the lettuce leaves; marinate and serve very
cold with French dressing. Very cool and inviting looking on a
hot day.
FRUIT SALAD No. 2
Remove skin and core from ripe pears. Fill the cavity with
cooked or mayonnaise dressing and place cherries on top.
Mrs. Mary Edwards.



45 Salads
MARASCHINO SALAD
Stick salted almonds in end of maraschino cherries, about 6 to a
portion. Serve on lettuce hearts with either French or mayon-
naise dressing. Malaga grapes with the nuts stuck into one end
are also nice with this, if one wishes a color scheme of red and
white.
MAYONNAISE, DRESSING
One scant teaspoon mustard, a little cayenne pepper, 1 scant
teaspoon salt, 1 egg. Beat until creamy with egg beater. One
teacup Columbia salad oil, add 4 at a time, beating thoroughly.
Juice of Vá lemon added last thing. Mrs. Wm. H. Woodhull.
CREAM CHEESE SALAD
Mix a cream cheese with salt, pepper and Blue Label catsup
to taste, and form into balls with half an English walnut meat on
each side. Serve on lettuce with any dressing desired. These
taste good and are pretty for a “red” or “pink” luncheon.
SALAD DRESSING
One tablespoon mustard, 1 tablespoon sugar, 1 tablespoon
flour, salt, cayenne pepper, small V4 cup butter, 2 eggs. Mix
this all together, put on fire and add 1 cup vinegar and 1 cup milk.
Cook until thick. Thin before serving with whipped cream.
Laura I. Savage.
COOKED SALAD DRESSING
Put 4 pint cream, either sweet or sour, into double boiler;
also 1 cup vinegar, slightly diluted. Blend 1 teaspoon mustard,
same of salt, smooth with a little vinegar and add to cream; then
add 1 tablespoon sugar, dissolve 1 heaping tablespoon cornstarch
in about 4 cup milk, and add. When it begins to thicken well add
beaten yolks of 2 eggs, first beat them into a little of hot mixture
to prevent curdling. Do not cook after adding eggs. When
ready to use thin with whipped cream. This is particularly nice
with fruit salads. Mrs. Jeffrey.
PINEAPPLE DRESSING FOR FRUIT SALAD
Six eggs, beaten separately, juice of 2 cans of pineapple, juice
of 1 lemon. Cook in a double boiler. When cold, add 1% cups
of cream, 1 cup of sugar and vanilla. Dorothy Alvord.



Salads 46
MAYONNAISE DRESSING
Have all materials fresh and cold. Put yolks of 2 eggs in cold
bowl, add cold olive oil very slowly, beating with silver fork until
mixture is very thick. When nearly enough oil has been added,
put in a few drops of vinegar and lemon juice, then more oil and a
little vinegar and lemon juice again. The amount used depends
upon taste. One-half teaspoon salt, 1 teaspoon each of powdered
sugar and dry mustard should be added, a little at a time, towards
the end of the process For 2 eggs at least a pint of oil is
required. Mrs. S. B. Schultz.
GINGER ALE SALAD
Pour J4 cup of boiling water over 1 package of lemon Jello O.
Set in hot water until thoroughly dissolved, stirring all the time.
Cool and add one and one-half cups Ginger ale. Set in a cool
place until it begins to thicken. Then stir in J4 cup finely cut nut
meats, 94 cup finely cut celery, 1 cup finely cut assorted fruits, 1
tablespoonful finely cut crystallized ginger. Marjory Parsons.
THOUSAND ISLAND DRESSING
One-half cup mayonnaise, little less of cream, 2 soup spoonsful
tarragon vinegar, 1 heaping teasponoful paprika, salt, 4 or 5 soup
spoons chili sauce. Mix these well in a bowl, then add 1 soup
spoon chopped green pepper, 1 teaspoonful chopped sweet red
pepper or pimento, 1 teaspoonful chopped beet, 1 teaspoonful
chopped olives or onions, Mix, stir well, and serve cold.
Celia Boyington Tuttle.
GINGER ALE SALAD
Three-fourths cup diced pineapple, 34 cup chopped grapefruit
pulp, 34 cup blanched and shredded almonds, 4 cup Malaga
grapes if available, 1 cup imported Ginger Ale, 2 tablespoons
gelatine, /s (scant) teaspoon salt, pepper, white Cayenne. Lettuce,
Mayonnaise.
Soak gelatine for 5 minutes in JA cup of tepid water, then dis-
solve it over steam. Combine the fruit, nuts, salt and pepper, stir
in 34 of the Ginger Ale, reserving W4 to mix with Gelatine, then add
the ginger ale and gelatine last. Pour into individual molds and
when stiff serve with mayonnaise and garnish with lettuce. This
is fine. Will serve 6 or 8. If grapes are not available, it is well to
put in a little sugar. Mrs. H. S. Bremond.


THE PARK CHURCH COOK BOOK
PARKER'S FLOUR
PARKER'S PREPARED PANCAKE FLOUR
AND
PARKER'S PREPARED BUCKWHEAT FLOUR
PARKER'S SPECIAL PASTRY FLOUR
PARKER'S PREPARED BROWN BREAD FLOUR
AND
PARKER'S GRAHAM FLOUR
H. W. PARKER FLOUR MILLS, SYRACUSE. N. Y.
Warren 0793
STEVENS & SANFORD
Pasteurized Milk and Cream
Fancy Creamery Butter, Buttermilk
1229 E. Fayette St. Syracuse, N.Y.
E. M. MEATYARD CO.
Wholesale and Retail Grocers
Exclusive Handlers of
Ferndell and Park and Tilford Pure Food Products
Tel, Warren 2116–2117. Bastable Block



THE PARK CHURCH COOK BOOK
Optical Goods Kodaks
G. F. LINDEMER
Successor to Thamer
OPTOMETRISTS, OPTICIANS
443 South Salina Street Syracuse, N. Y.
CONSULT OUR
INDUSTRIAL FUEL ENGINEER
On your
CHURCH KITCHEN EQUIPMENT,
CLASS ROOM HEATING, ETC.
We specialize in efficient heating and
cooking equipment.
SYRACUSE LIGHTING CO.



55 Puddings
PLUM PUDDING
One cup chopped suet, 2 cups fine bread crumbs, 1 cup sugar,
1 cup raisins, 1 cup currants, 1 cup almond meats, 4 cup citron,
A teaspoon salt, 1 teaspoon cloves, 2 teaspoons cinnamon, %
grated nutmeg, 4 beaten eggs, 1 level teaspoon soda dissolved in
hot water, 1 pint flour, 1 cup milk. Steam 4 hours and serve with
brandy sauce. Mrs. S. C. Dayan.
ENGLISH PLUM PUDDING
One loaf baker's bread, crumbed; 6 eggs, 1 pound raisins, 1
pound currants, 4 pound citron, % pound sugar, 1 orange, grated,
and juice; Vá pint brandy, Vá pint molasses, 1 pound suet, chopped
fine; 1 teaspoon salt, 1 dessertspoon cinnamon, dash of cloves.
Steam in small puddings for 4 hours. Serve with any rich sauce.
Very fine and will keep years. Mrs. John Bates.
STEAMED ENGLISH PUDDING
One cup grated potatoes, 1 cup grated carrots, 1 cup suet,
chopped fine; 1 cup raisins, 1 cup currants, 1 cup molasses, 4 cup
sugar, 2 cups flour, 1 level teaspoon soda dissolved in hot water, 1
teaspoon each of cinnamon, cloves, allspice. Steam 3 hours.
Mrs. Charles E. Pennock.
POOR MAN'S PUDDING
One-half cup rice, 1 teaspoon salt, nearly 1 cup sugar stirred into
rice. Add 1 quart and V4 pint milk. Pour into buttered dish,
grate a little nutmeg over top and bake very slowly 2 hours.
Mrs. Finel.
JOHN'S DELIGHT
Two cups stale bread crumbs, dry and ground fine; A cup milk,
1 egg, V4 cup molasses, 4 cup butter, 1 teaspoon soda, salt, cloves,
cinnamon and nutmeg. Steam 2 hours. Serve with whipped
Cream or any liquid sauce. Mrs. I. A. Savage.
SUET PUDDING
One cup suet, 1 cup molasses, 1 cup sour milk, 3 cups flour, 1 cup
fruit, 1 teaspoon soda, 1 teaspoon salt. Steam 1 hour. This will
keep for weeks. The longer steamed the better.
Mrs. W. H. Dickinson.



Puddings 56
FRUIT PUDDING
One egg, 1 large tablespoon butter, V4 cup sugar, a little salt,
beaten thoroughly; then add 4 cup milk, flour to make as stiff as
cake batter, 2 teaspoons baking powder, 1 cup fruit (peaches,
cherries, berries or apples may be used), stirred in well. Grease
the dish and bake in oven hot at first and then cooler.
Mrs. William A. Mackenzie.
LEMON CREAM PUDDING
Beat yolks of 4 eggs with 5 tablespoons sugar, add juice and
a little grated rind of 1 large lemon, 2 tablespoons hot water.
Simmer until it thickens, then remove from fire and stir in the
beaten whites of 4 eggs and 2 tablespoons sugar. Serve cold with
whipped cream. Mrs. W. Michel.
PRUNE SNOWBALLS
Soak a cupful of more of prunes in cold water for twenty-four
hours. Have ready a dish of boiled rice and a number of small
pudding cloths wrung out of hot water. Lay these one at a time
over a small bowl and spread the rice on each cloth—about 9% of
an inch thick. Put three prunes in the center, draw up the cloth
until the prunes are covered with rice, tie tightly and steam for
ten minutes. Turn out on a hot dish and serve with a lemon or
wine sauce, or whipped cream. Mrs. Edgar Brown.
SPONGE PUDDING
One-half pint milk, 1% tablespoons flour, V4 cup sugar, 3 eggs,
Colton's vanilla. Heat the milk, add flour, wet with extra milk,
Cook until thick. Cool and add sugar beaten with yolks of eggs
and 1 teaspoon vanilla. At the last add whites of eggs beaten
very stiff. Pour in buttered dish and set in jar of hot water.
Bake about 20 minutes in quick oven. Serve with whipped
Cream Or Creamy Sauce.
COLD CABINET PUDDING
Soak. A box gelatine in 94 cup water. Beat the yolks of 3 eggs
with 3 teaspoons sugar and 1 saltspoon salt. Cook in 1 pint milk
in double boiler until it thickens. Add gelatine and 1 teaspoon
Colton's vanilla. Pour over lady fingers or macaroons and
candied cherries. Mrs. Mary Edwards.



COLD DESSERTS, CUSTARDS, ETC.
PUMPKIN CUSTARD
One pint mashed pumpkin, V4 cup sugar, 2 eggs, 1 cup sweet
milk, ground cinnamon to taste. Mix all together and bake in
deep dish. Serve very cold with whipped cream.
- Mrs. W. E. Boyd.
PINEAPPLE JELLY
One can pineapple heated to the boiling point. Strain } ounce
gelatine which has been dissolved in cold water, and add. When
cool beat in whites of 3 eggs and V4 pint of cream. Pour into wet
mold and set on ice. Mrs. E. G. Riggs, Brooklyn.
COFFEE TAPIOCA
Stir into 3 cups of hot coffee V4 cup Minute tapioca and V4 cup
sugar. Cook 15 minutes. Turn into wet mold. Serve cold with
Cream.
CREAM GELATINE
One pint of cream whipped, sugar to taste, 1 tablespoon gelatine
dissolved in little water, chopped nuts, sherry to flavor and a few
crumbled lady fingers. Mix together and let stand in mould until
Stiff. Mrs. M. C. Warnick.
PEACH CREAM
One quart canned peaches, 1 cup sugar, 1 pint cream, Vá box
gelatine, V4 cup water. Soak the gelatine in cold water, add the
peaches and cook 20 minutes. Cool and beat until it begins to
thicken, then add the whipped cream. Pour in mold and place on
ice to harden. - Mrs. Harry V. Allen.
BAKED CHOCOLATE CUSTARD
One quart milk, yolks of 7 eggs, 2 squares grated chocolate,
whites of 5 eggs reserving 2 for meringue, 1 cup sugar. Scald
milk, add chocolate dissolved in a little hot water. Cook a minute.
Pour on to the beaten yolks and whites with sugar. Turn into a
buttered baking dish. Set into a pan of hot water. Bake until
firm. Then draw to the door and cover with a meringue made of
the reserved whites and 2 tablespoons of powdered sugar. Brown.
Eat cold with cream. Mrs. H. W. Trout.


65 Cold Desserts, Custards, Etc.
DATE TAPIOCA
One and one-half tablespoons granulated tapioca, 2 tablespoons
sugar, 1 cup scalded milk, 1 egg, V4 cup chopped dates, pinch salt.
Cover with meringue. Mrs. C. E. Pennock.
EGG CREAM
Two eggs, 2 tablespoons sugar, juice 1 lemon, grated rind V4
lemon. Beat yolks thoroughly, stir in sugar and lemon. Put
on stove in double boiler, cook until it begins to thicken, stirring
constantly. Add beaten whites and stir 2 minutes. Serve cold
in sherbet glasses. Mrs. Charles E. Pennock.
CHARLotte Russe
One-half pint thick cream, 1 teaspoon Colton's vanilla, V4 cup
granulated sugar. Whip the cream stiff and gradually add the
sugar, vanilla and lastly the beaten whites of 2 eggs. Line the
bottom and sides of a dish with lady fingers or sponge cake. Pour
in whipped cream and set away in a cold place. Miss Humbert.
COSUTH CAKES
Bake round cup cakes and frost on top and sides with chocolate
icing. Scoop out a hole in the inside of each, first cutting off a
thin slice from the bottom. Fill this hollow with stiffly whipped
cream. Put bottom piece on again and serve very cold.
Baltimore.
PEACHES EN SURPRISE
Chill large free-stone peaches. Just before serving, peel and
remove pits with a spoon. Have ready whipped and sweetened
cream. Mix chopped nut meats with the cream. Fill the
peaches with the mixture and garnish with powdered macaroons,
candied cherries and angelica. Serve at once.
Mrs. J. P. Barnes.
TRILBY CREAM
One pint cream, whipped; 3 tablespoons pulverized sugar, 1
easpoon Colton's vanilla, 1 cup chopped English walnuts, 1 pound
'ery fresh marshmallows cut in quarters with very sharp scissors.
Mix together and set on ice for several hours before serving.
One-half this amount to serve six or seven persons.
Mrs. J. P. Barnes.



Cold Desserts, Custards, Etc. 66
CHOCOLATE BLANCMANGE
One quart milk, 1% cups sugar; cook in double boiler. When
hot, add 4 tablespoons cornstarch dissolved in little cold milk, 1
teaspoon Colton's vanilla, 2 squares chocolate melted. Pour into
mold and put on ice.
PRUNE WHIP
Steam V.4 pound prunes until tender, stone and chop fine. Add
4 tablespoons confectioner's sugar and beaten whites 4 eggs,
Bake in slow oven Vá hour. Serve cold with whipped creani.
Mrs. Willis Gaylord.
ORANGE PUDDING
Take the pulp and juice of 5 large oranges or 6 small ones. To
this add 1 cup sugar, 4 to Vá box gelatine soaked in JA cup cold
water 15 minutes, pour in V4 cup boiling water, mix with oranges
and sugar and pour in wet molds. Set on ice and serve with
whipped cream. Mrs. Ida Bond.
PEACH CREAM
Take a pint can of peaches and cut the fruit in small pieces,
Dissolve 4 box of gelatine in hot water after soaking in cold water.
Whip 1 pint cream until solid, add gelatine, a pinch of salt and
sugar to taste. Then stir in peaches, fruit and juice and pour in
mould to form.
TAPIOCA PUDDING
Soak 3 tablespoons Pearl tapioca over night. In the morning
press out the water, put it into 1 quart boiling milk. Then add
yolks of 4 eggs, 1 cup granulated sugar, 1 even tablespoon corn-
starch, mix together. Flavor with Colton's vanilla. Add a pinch
of salt. Use the beaten whites for meringue. Frost the pudding
and brown in rather slow oven. Serve cold. Miss Humbert.
DATE AND NUT TORTE
Beat together 2 eggs and 1 cup granulated sugar, add 1 tea-
Spoon Colton's vanilla. Mix together 1 cup quartered walnuts,
1 cup spliced dates, 4 cup flour, 1 teaspoon baking powder. Add
to this the eggs, sugar and vanilla. Bake about 94 hour in pan
with removable bottom. Add a few spoons sherry when done.
Cover with whipped cream or ice cream.
Mrs. Lamont Stilwell.


67 Cold Desserts, Custards, Etc.
BAKED APPLES
Pare and core large apples and roll immediately in sugar. Fill
cavities with chopped English walnuts, sugar and butter. Put a
little water in pan and bake with whipped cream.
Louise Buckley.
JELLIED FIG
Wash 2 dozen figs, put them into a saucepan with just enough
water to cover them. Dissolve 4 ounce gelatine in cup of cold
water. When figs are tender, add gelatine to them and J/4 cup
sugar. Stir until dissolved and slightly cooled. Add the juice
of a lemon. Turn into a mold that has been wet in cold water.
If there is not enough liquid add boiling water and V4 cup sherry
wine. Serve with whipped cream. Mrs. Edgar Brown.
BREAD RASP
(Scotch Recipe)
Raspberries and currants stewed together and cooled. Put a
thin slice of bread in the bottom of a bowl, then some of the stewed
fruit, then another slice of bread, etc., alternating until the bowl
is full. Put a plate on the top and let stand on ice all night. Turn
out next day and serve with whipped cream. The most simple
dessert to make, and very good. Mrs. H. S. Bremond.
CREAM CUSTARD
One pint of milk, 3 eggs yolks beaten well, 4 desertspoons sugar
2 dessertspoons cornstarch, 34 teaspoonful butter, vanilla. Cook
in double boiler, stirring constantly. Add butter and vanilla when
artly done. Beat W4 pint cream and fold in when custard is cold.
Mrs. S. S. Buckley.
CHARLOTTE RUSSE HEDGE
Make a sponge cake, stick blanched almonds all over the top
bout an inch apart. Pour over this a thin custard and on that
hipped cream. Serve as dessert, very cold.
MINUTE CHO.COLATE WALNUT JELLY
Dissolve 1 package Chocolate Minute gelatine (flavored) in
pint hot milk and set to cool. When beginning to congeal beat
0 a stiff froth, adding VA cup walnut meats and V3 dozen figs, cut
ne, Serve with whipped cream. Mrs. Mary Edwards.


Pies 70
LEMON PIE
Into double boiler put 1 cup granulated sugar, 1 tablespoon
flour (blend them well); add grated rind of 1 lemon, then the juice,
To this add yolks of 2 eggs and last 1 cup boiling water and lump
of butter size of walnut. Cook well. Have piecrust shell all
baked. Pour into it the filling. Spread over the pie a meringue
made of the whites of 2 eggs, whipped, and 2 tablespoons pulverized
sugar and a bit of Colton's vanilla. Brown in a slow oven.
Mrs. Lamont Stilwell.
LEMON PIE
One cup sugar, 1 cup sweet milk, 1 cup hot water, grated rind
and juice of 1% lemons, 1 heaping tablespoon flour, 1 heaping
tablespoon cornstarch, yolks of 2 eggs, pinch of salt. Method:
Mix together sugar, flour and cornstarch thoroughly; add milk,
hot water, lemon juice, grated rind and yolks of eggs. Put in
double boiler and cook until thick. When cold place in baked
shell, cover with meringue and brown in very slow oven.
Mrs. William H. Simmons.
PIECRUST FOR ONE PIE
One and one-half cups flour, V4 cup lard (scant), 1 tablespoon
butter, 1 tablespoon sugar, 1 teaspoon salt, a little cold water,
Mrs. Lamont Stilwell.
RAISIN PIE
One cup seeded raisins, chopped fine; A cup sugar, 1 cup sour
cream, 9% teaspoon salt, 1 teaspoon Colton's vanilla, Vá teaspoon
soda, yolks of 2 eggs, well beaten. Bake in 1 crust made quite
rich and use whites of the eggs for a meringue.
Mrs. Francis H. McChesney.
CRANBERRY PIE
One cup cranberries, 4 cup raisins, A cup water, 1 tablespoon
flour, 1 teaspoon Colton's vanilla. Cut the berries in half, soak
in water 1 hour, add raisins and 1 cup sugar. Bake in 2 crusts.
Mrs. Francis H. McChesney.
PIECRUST
One and one-half cups pastry flour, V4 cup kettle rendered lard,
1 teaspoon salt, 2 tablespoons ice water. Mrs. F. E. Hutchins.


Pies 72
CREAM PIE
One pint milk, 2 tablespoons cornstarch, V4 cup sugar, yolks
of 2 eggs. Cook as for boiled custard, flavor. Bake crust and
pour in custard. Beat whites of eggs, spread on top and brown,
GREEN TOMATO MINCE-MEAT
One peck green tomtoes, chopped fine. Cover with boiling
water and let stand 5 minutes, then drain. Cover again with
boiling water and cook until tender. Drain and add 4 pounds
light brown sugar, 1 pound suet (chopped fine), 2 pounds seeded
raisins, 1 pound seeded currants, 2 tablespoons cinnamon, same
of salt, 1 tablespoon cloves, 1 teaspoon nutmeg, 1 cup vinegar,
Boil all and can hot. Mrs. Helen M. Condon.
BANBERRY TARTS
Filling: One-half pound figs, 1 heaping tumbler seeded raisins
chopped together very fine, grated rind and juice of 1 orange,
juice of 1 lemon, 1 heaping tumbler sugar. Mix together well.
Make a rich piecrust, cut into rounds with cooky cutter after
rolling very thin. Place 1 teaspoon of the mixture on 1 side of
round, double over the other side on it and press with a fork
around edges. Bake until brown. Mrs. John Bates.
BUTTER SCOTCH TARTS
One cup sweet milk, 1 cup water, 2 cups brown sugar, pinch salt,
4 egg yolks, 4 tablespoons flour, 1 tablespoon butter, vanilla to
flavor. Mix flour, sugar and butter thoroughly. Have milk in
double boiler. Add the above mixture, then the water and salt.
Stir until thick, then add egg yolks lightly beaten and vanilla,
stirring constantly. Have rich pastry baked in muffin tins. Fill
with the filling, put meringue on top and brown lightly in oven.
Adelaide Malin.
BRAMBERRIES
Use very rich pastry, roll thin and cut out with large round
cutter. Put a teaspoonful of mixture on each round. Wet edge
and press edges closely together with a fork. Prick holes on top
with fork.
Mixture. One cup finely chopped raisins, 1 cup sugar, 1
cracker rolled fine, 1 egg well beaten, 1 lemon rind and juice.
Mrs. Candee.



ICE CREAM AND MOUSSES
ICE CREAM
Two eggs, thoroughly beaten; 1 quart milk, 1 pint cream, 1
heaping cup sugar, a little salt. Use any Colton's flavoring
desired. Mrs. Alexander.
STANLEY CREAM
Cut in small pieces 4 pound fresh marshmallows, V4 cup
blanched almonds, 34 cup maraschino cherries. Beat 1 cup heavy
cream stiff and add 2 tablespoons powdered sugar, V4 teaspoon
Colton's vanilla, few grains salt. Then cut and carefully fold in
prepared ingredients, put in mold and pack in ice and salt 4 hours.
Mrs. Sumner Rhoades.
NEW JERSEY ICE CREAM
One can condensed milk, can twice filled with ordinary milk.
Stir thoroughly until well mixed, then add the yolk and white
of 1 egg, beaten separately; 1 tablespoon Colton’s vanilla and
freeze. (No more sugar, as the condensed milk makes it sweet
enough). This will serve six. Mrs. F. F. Hutchins.
CHERRY PARFAIT
Add 1 cup of cherry pulp, 2 cups thick whipped cream and
% cup cherries. Flavor with a few drops Colton's almond ex-
tract. Put in a mold, bury in ice and salt for 3 hours. Garnish
with candies and cherries. Mrs. Edgar Brown.
CARAMEL CREAM
One pint milk, 2 eggs, well beaten; good half cup sugar. Put
Sugar in pan over fire, stirring constantly until it melts, then add
to milk; add the eggs and cook until it thickens. Just before
freezing add V4 pint whipped cream. Mrs. Sumner Rhoades.
LEMON WELVET
Three lemons, 1 quart milk, 1 pint sugar, 1 cup cream (whipped),
Whites of 2 eggs. Cook milk, sugar and grated rind of 2 lemons.
Freeze. When it begins to freeze well, put in lemon juice, cream
and beaten whites of eggs. Mrs. Helen M. Condon.



Ice Creams and Mousses 74.
MAPLE ICE CREAM
One cup maple syrup, 3 beaten egg yolks, mix and boil together;
when cold add A pint whipped cream, 1 cup milk, 3 beaten egg
whites. Freeze. Mrs. W. A. Mackenzie.
STRAWBERRY ICE CREAM
One quart berries mashed with 2 cups sugar, 1 pint cream, WA
pint milk scalded. Sweeten more if necessary. Freeze when
cool. Mrs. H. W. Trout.
MARSHMALLOW TORTONI
One quart cream, Vá pound marshmallows, cut in quarters;
little Colton's vanilla, 1 small cup sugar, V4 cup canned cherries,
% cup English walnut meats, chopped fine; small pinch of salt.
Whip the cream stiff, add other ingredients, put in mold, pack in
ice and salt 4 hours.
SULTANA ROLL
Two cups scalded milk, 1 tablespoon flour, 1 cup sugar, 1 egg,
% teaspoon salt, 1 quart thin cream, 1 tablespoon Colton's
vanilla, 1 teaspoon Colmond’s almond extract. Mix flour, sugar
and salt, add egg slightly beaten, and milk gradually, cook in
double boiler 20 minutes, stirring constantly at first. When cool,
add cream and flavoring. Color with leaf green, strain and
freeze. Line a mold, sprinkle with Sultana raisins which have
been soaked 1 hour in brandy. Fill center with vanilla ice cream
or whipped cream, sweetened and flavored with Colton's vanilla.
Cover top of mold with the pistachip ice cream, pack in ice and
salt for 2 hours.
Sauce—One cup sugar, V4 cup water, boil 8 minutes, cool
slightly and add 4 cup claret. Mrs. Ira Van Allen.
GOLDEN PARFAIT
Two egg yolks, 1 pint cream, 1 cup sugar, 1 tablespoon water,
Boil sugar and water 5 minutes. Beat yolks of eggs, then add
boiling syrup a little at a time to the beaten yolks, stirring con-
stantly. (If not thick enough, set in double boiler over hot
water). It should form a custard. When quite cold, beat in the
cream, which has been whipped. Flavor to taste. Put in a mold
and pack in ice and salt 3 hours.



75 Ice Creams and Mousses
MAPLE PARFAIT
Boil 1 cup maple syrup until it hairs, then beat the whites of
2 eggs very stiff and slowly add the syrup. Put on ice to cool.
Whip a pint of cream, add eggs and syrup, 1 cup chopped nuts and
pack in ice and salt 4 hours. Mrs. Lucius G. Leonard.
ANGEL PARFAIT
One-half cup granulated sugar, V4 cup water; boil until it
hairs; add beaten whites of 2 eggs and beat until cold, then add
1 pint of cream, whipped stiff. Flavor with 2 teaspoons of
Colton's vanilla and freeze for 4 hours. Mrs. George H. Bond.
NESSELRODE PUDDING
To Golden Parfait add 1 cup boiled chestnuts, mashed; 1 cup
candied fruit, soaked in wine; 1 cup chopped pineapple, 1 teaspoon
vanilla, 1 tablespoon sherry. Freeze in mold and serve with rum
SallC6.
“THREE OF A KIND”
Three bananas put through sieve, juice of 3 oranges and 3
lemons. Boil 3 cups sugar and 3 cups water 5 minutes, then
add juice and bananas. Freeze. When partly frozen, add beaten
whites of 3 eggs. This will serve 14 people.
PINEAPPLE SHERBET
Two and one-half cups sugar, 1 quart water, boil together 5
minutes; 1 pint can pineapple or 1 whole one, juice of 3 lemons.
Beaten white of 1 egg put in after it begins to freeze. Will
serve 12. Mrs. I. A. Savage.
PEACH ICE
One quart peaches, 1 lemon, VA pound sugar, 1 quart water.
Boil sugar and water 5 minutes. Press peaches through sieve,
add sugar, lemon juice and, when cold, sugar and water. Cut up
about 2 peaches in small pieces and add these. Freeze as usual.
Mrs. Sumner Rhoades.
APPLE WATER ICE
Take 1% pounds cored and pared apples, put them into a
Saucepan with a little water, cook until soft; add 34 pound
powdered sugar and 1 pint water; let boil up once; rub through a
Colander; add the juice of 2 lemons and freeze.
Mrs. Edgar Brown.


When You
Make Cake
Nothing gives such wonderful results
in home made cake as Swans Down
Cake Flour! Try it in any good recipe.
You can have lighter, whiter, finer,
better cake—pie crust—pastry, just as
you long to have it.
Swans Down costs only a few cents for
each cake made and yet it saves all the
costly waste of cake disappointments.
Swans Down has been the grocers’ choice
for 25 years.
-º- º || º - IGLEHEART BROTHERS
--- - - Evansville, Indiana
Established 1856
Also manufacturers of Swans Down. Wheat
Bran, Nature's Laxative Food.
SWANS DOWN
º -º-º: Prepared (Not Self–Rising)
- -
---
CAKE FLOUR
Preferred by Housewives for 25 years
* sale by ANY GOOD GROCER



Cakes 80
MAPLE CREAM CAKE
Three eggs (reserve white of 1), 1% cups white sugar, V4 cup
butter, 4 tablespoons sweet milk, 1% cups flour with 2 teaspoons
baking powder. Bake in 3 layers. Maple filling: Two-thirds
cup shaved maple sugar, V4 cup thick sweet cream, beaten
together and boiled. Beat white of egg very stiff, then pour the
boiling maple cream upon it and beat until cool enough to spread.
Mrs. S. B. Schultz.
NEWPORT CAKE
One cup butter, 5 egg yolks, 4 cup pastry flour, 1% cups sugar,
1 level teaspoon baking powder, 5 egg whites beaten dry, 1 table-
spoon of brandy. Cream butter, gradually beat in the flour
sifted with baking powder. Beat yolks light, add sugar. Com-
bine mixtures. Lastly beat in whites of eggs and brandy. Bake
1 hour in a loaf or 45 minutes in a sheet. Mrs. H. W. Trout.
APPLE SAUCE CAKE
One cup sugar, Vá cup butter, 1 cup unsweetened, cooked apple
sauce with 1 teaspoon soda stirred into it; 2 cups flour, Vá teaspoon
salt, 4 teaspoon cloves, 1 teaspoon cinnamon, 1 cup raisins
chopped and mixed in the flour. Bake as loaf cake.
Mrs. J. W. Brooks.
LADY CAKE
One-half pound butter, 1 pound sugar, 1 pound flour, 8 eggs,
1 teaspoonful cream of tartar, V4 teaspoonful soda, V4 pint milk.
Flavor with bitter almond extract. Half quantity makes a
medium size loaf. Mrs. H. W. Trout.
APPLE SAUCE CAKE
One and one-half cups sour apple sauce stewed and sweetened
as for the table, 1 cup sugar, 1 egg, J/4 cup butter, 2% cups flour,
1 cup chopped raisins, 2 teaspoons soda. Cinnamon, nutmeg or
Colton’s vanilla for flavoring. Mrs. Jessie B. Gaylord.
CARAMEL CAKE
Yolk of 1 egg, J/4 teacup milk, 1 square chocolate, cook. Add 1
cup Sugar, 1 tablespoon butter, 3% cup milk, 1 teaspoon soda, 1%
cups flour. Mrs. J. W. Brooks.



Cakes 86
SPONGE CAKE
Yolks of 4 eggs, pinch of salt, 1 cup sifted Sugar, 4 tablespoons
boiling water, 1 cup flour well sifted, 1 teaspoon baking powder, 1
teaspoon Colton's vanilla, whites of 3 eggs.
SPONGE CAKE
One cup sugar, 3 eggs (whites beaten separately), 1 cup flour,
5 tablespoons cold water, Vá teaspoon lemon. Beat sugar into
eggs slowly, stir as little as possible after putting in flour. Flavor
frosting with Colton's lemon extract. Mrs. Asa R. Barnes,
SPONGE CAKE
Beat the yolks of 2 eggs and rub 1 cup sugar into them. Add
the whites (beaten stiff), pinch of salt, 1 cup flour, 1 teaspoon
baking powder, 1 teaspoon Colton's vanilla and V4 cup boiling
milk. Bake in moderate oven. Mrs. A. R. Grant.
IMPROVED SPONGE CAKE
Five large eggs, 1% cups granulated sugar, 1% cups flour, WA
teaspoon cream of tartar. After sifting flour five times, measure
1% cups sugar, beat yolks of eggs thoroughly, then beat whites
about half, add cream of tartar and beat until very light. Stir in
sugar lightly, then beaten yolks thoroughly, then add flour and 1
teaspoon Colton's vanilla and bake in a slow oven about 50
minutes. Mrs. A. M. Ernhout,
HOT WATER SPONGE CAKE
Two cups sugar, 2 cups sifted flour, 4 eggs, 24 cup boiling water,
Beat eggs, add sugar, add flour mixed with 3 scant teaspoons
baking powder. Last of all, stir in hot water and V4 teaspoon
Colton's vanilla. Bake 34 hour in an oven, slow at first and hot
at finish. Mrs. D. P. Rhoades.
\
ANGEL’S FOOD CAKE
Eleven large, fresh egg whites, 1% cups granulated sugar, 1
cup flour, 1 even teaspoon cream of tartar, 1 teaspoon Colton's
vanilla. Beat eggs not too stiff, sift sugar four times, flour 8
times. Stir in sugar, flour, cream of tartar and flavor. Bake in
very slow oven an hour. - Mrs. S. C. Dayan.



87 Cakes
SPONGE CAKE
Beat the yolks of 2 eggs very light, add gradually 1 cup sugar,
then 4 tablespoons cold water, 1 cup flour, 1 teaspoon baking
powder. Fold in the whites of the eggs, beaten stiff. Flavor to
taste with Colton’s extracts. Laura I. Savage.
CHO.COLATE CAKE
Six squares of grated chocolate, 34 cup warm milk, 1 cup
granulated sugar, 1 beaten egg yolk; cook in double boiler until
thick; add 1 teaspoon Colton's vanilla and set aside to cool.
Cream thoroughly 1 cup sugar and V4 cup butter; add 3 beaten
eggs, JA cup cold water, 2 cups sifted flour, 2 teaspoons baking
powder. Stir in the chocolate and bake. Frosting: Beat until
stiff the whites, of 2 eggs, boil until it hairs on spoon 2 cups
granulated sugar, 8 tablespoons cold water. While very hot add
slowly and beat quickly with the whites.
Mrs. Wm. A. Mackenzie.
CHOCOLATE LOAF CAKE
Sift together 4 or 5 times 1 cup sugar and 1% cups flour, melt
% cake chocolate and butter the size of an egg. Beat yolk of 1
egg in a bowl, dissolve 1 level teaspoon soda in 1 cup sweet milk.
Add to beaten yolk of the egg; stir this mixture into flour and
Sugar. Add chocolate and butter the last thing.
Mrs. Edward Millen.
ECONOMY CAKE
One heaping cup brown sugar, 2 tablespoons lard, 1 cup sour
milk, 1 cup raisins, 1 teaspoon soda, 1 teaspoon salt, 4 teaspoon
each of ginger, cinnamon and cloves, flour enough to make thick
batter, 4 teaspoon baking powder. Cream sugar and lard; add
salt and spices, also sour milk, into which soda has been stirred.
Sift flour and baking powder, add raisins and mix all together.
Beat well. -
This recipe makes an excellent pudding served with sauce made
as follows: Add to 1 pint boiling water butter size of an egg and
% cup brown sugar. When the butter is melted, add 1 heaping
tablespoon cornstarch mixed with a little cold water. Boil until
starch is thoroughly cooked, then remove from the stove and add
1 teaspoon Colton's vanilla. Mrs. W. E. Boyd.



93 Cakes
JAPANESE TEA ROOM CAKE
One cup sugar, V4 cup lard, 1 egg, 4 tablespoons of molasses, 1
teaspoon cloves, 1 teaspoon cinnamon, 2 cups flour, 1 teaspoon
baking soda in 1 cup of boiling water. Stir well. Bake in two
layers. Mrs. Charles H. Alvord.
BLUEBERRY CAKE
One-fourth cup butter, 1 egg, J/4 cup milk, Vá cup sugar, 1% cup
flour, 2 teaspoons baking powder, pinch salt. Cook in hot oven
20 minutes. Serve while warm, spread with butter.
Vivian W. Joy.
NUT CAKE
Two-thirds cup butter, 2 cups sugar, 3 eggs, 1 cup milk, 3 cups
flour, 1 cup nut meats, 3 teaspoons baking powder. Break nuts
into pieces and sift flour over them before stirring in cake.
CORNSTARCH CAKE
Two cups sugar, 1 cup butter, V4 cup sweet milk, 2 cups flour,
1 cup cornstarch, 1 teaspoon soda, 2 teaspoons cream of tartar,
whites of 6 eggs beaten to a stiff froth. Cream butter and sugar
thoroughly, add soda and cream of tartar to milk and add to sugar
and butter. Then add flour and stir thoroughly and last fold in
the whites of eggs lightly, beating as little as possible. This
makes two loaves. Mrs. F. F. Hutchins.
BROWN SUGAR CAKE
One and one-half cups brown sugar, 4 cup butter, V4 cup sweet
milk, 2 eggs, 3 teaspoons baking powder, 1% cups flour, 1 cup
raisins. Cinnamon and nutmeg. Stir all together, add the flour
and raisins last, with baking powder in the flour.
Mrs. Cynthia A. Ingham.
COCOANUT CAKE
Break 2 eggs in a cup, fill up with thick, sweet cream, 1 cup
Sugar, 2 scant cups flour, 1 teaspoon soda and 2 teaspoons cream
of tartar or 3 teaspoons baking powder. Flavor with either
Colton's lemon or vanilla. Bake in 3 layers. Filling: One cup
Schepp's sweetened cocoanut, VA cup white sugar, scant A cup
thick, sour cream. Mix thoroughly and spread between layers.
Mrs. Richard Simmons.



97 Cakes
POPCORN DAINTIES
Make a boiled frosting and pour popped corn into it ; spread on
banquet waſers and brown in a hot oven. Very nice with ice
Creaml. Mrs. E. G. Riggs, Brooklyn.
CRISPETTES
Beat 2 eggs and stir into them 1 cup white and brown sugar
mixed and 4 tablespoons sifted flour. Add pinch of salt and 1
teaspoon Colton's vanilla. Beat thoroughly and add 1 cup
English walnuts chopped fine. Drop the dough by teaspoonfuls
into buttered pans, allowing 3 inches for cakes to spread.
Emma Belle Richards.
JAM CAKE
One cup of sugar, 1 cup of butter, 3 eggs not previously beaten,
1% cups of blackberry jam, 1 teaspoon each of cinnamon, allspice
and nutmeg, 1% cups of flour, 3 tablespoonfuls of sour cream, 1
teaspoonful of soda. Put the cream and soda in last. Bake in
layers. Put boiled icing between the layers into which is stirred a
cup of jam. Ruth B. Burhans.
THREE EGG ANGEL CAKE
One cup sugar, 1% cups of flour, Vá teaspoon cream of tartar,
3 teaspoons Royal Baking Powder, J4 teaspoon salt, 24 cup scalded
milk, 1 teaspoon almond or vanilla extract, whites of 3 eggs.
Mix and sift first five ingredients four times. Add milk very
slowly, while still hot, beating continually add vanilla, mix well
and fold in whites of eggs beaten until light. Turn into ungreased
angel cake tin and bake in very slow oven about 45 minutes.
Remove from oven, invert pan and allow to cool. Cover with
1Clng.
MOCHA CAKE,
Two cups of brown sugar, 2 eggs (whites and yolks beaten
Separately), Vá cup hot water, 2 teaspoonsful baking soda, 2 cups
flour, 6 tablespoons melted butter, V4 cup cocoa, 24 cup sour milk,
1 teaspoon vanilla. Mix cocoa and brown sugar. Add sour milk,
then hot water in which soda has been dissolved. Then add egg
yolks, melted butter. Sift in flour, Mix well and fold in beaten
Whites of eggs, Add vanilla.



99 Cakes
SOFT GINGERBREAD
One cup molasses, 4 cup sugar, V4 cup butter, J/4 cup cold
water, 1 egg, 1 teaspoon ginger, 1 teaspoon soda, little salt, flour
enough to make not too stiff a batter. This will make two fair
sized cakes. Mrs. Jesse B. Gaylord.
NUT MACAROONS
One cup walnut meats, pounded, 1 cup sugar, 1 large spoonful
flour and 2 eggs. Drop on tin and bake in quick oven.
Mrs. Walter Rockwood Ferris.
WALNUT WAFERS
One-half pint brown sugar, Vá pint walnut meats, 4 tablespoons
flour, V4 teaspoon salt, 2 eggs. Beat eggs, add sugar, salt, flour,
walnuts and 1 teaspoon Colton's vanilla. Drop mixture in small
portions on buttered pan. Bake until brown.
Francis Dosser.
OATMEAL DROPS
One cup sugar, 2 eggs, 2 heaping cups Quaker oats, 1 teaspoon
baking powder, 1 teaspoon Colton's vanilla, 1 tablespoon melted
butter. Drop by teaspoons on greased tin and bake in moderate
OVen. Mrs. R. D. Finel.
NUT WAFERS
One cup brown sugar, 1 tablespoon butter, 1 egg, 3 tablespoons
flour, 1 cup chopped nuts. Drop from a spoon on a buttered pan
and bake in a slow oven. Do not touch for a few minutes after
taking from the oven. Mrs. E. A. Kingsbury.
SOUR CREAM CUP CAKES
Break two eggs in a cup and fill the cup with sour cream, 9%
teaspoon soda, 1 cup sugar, 1% cups flour. Take eggs, cream,
soda and sugar and beat until like whipped cream if possible; add
flour. Bake in ordinary oven. Mrs. W. D. Alsever.
NUTMEG CAKES
Two cups flour, V4 cup butter, 1 cup sugar, 2 eggs, Vá cup milk,
2 teaspoons baking powder, 1 teaspoon nutmeg. Bake in small
drop tins. Serve hot with ice cream. Mrs. S. C. Dayan,



COOKIES
SOUR CREAM COOKIES
One cup of sour cream, 1 cup sugar, 1 teaspoon soda, Vá teaspoon
baking powder, vanilla, salt and enough flour to mix soft. Roll
thin and bake in quick oven. Mrs. Arthur B. Morss.
“HUNGARIAN HALF MOONS”
One pound flour, V4 pound pecans or almonds put thru meat
grinder, 1 pound butter, 5 ounces powdered sugar. Put vanilla
bean in sugar for 2 or 3 days before making, pinch salt. Put all
on board—with 15 minutes' patience—knead into dough. Put on
ice for few minutes until hard enough to handle easily—flour
board. Cut into small strips and roll out, and cut into pieces and
form your crescents. Cook in very slow oven for about 20–30
minutes, not allowing them to brown. They ought to be white,
Sprinkle heavily with powdered sugar. Let cool. Then turn
cakes and powder bottom.
Note—Brown paper over cakes while cooking would insure
against danger of getting cakes brown. Crescents should be 1%
inches across and not quite Vá inch thick. Mrs. F. J. Ludwick,
CHOCOLATE JUMBLES
Two cups sugar, 3 eggs, 1 cup melted butter, 1 cup grated
chocolate, 1 teaspoon soda dissolved in 2 tablespoons warm water,
4 cups flour. Roll thin and cut out with fried cake cutter. Bake,
let cool and cover top with boiled frosting. In making half the
amount use white of second egg for frosting.
Mrs. Arthur B. Morss.
GINGER COOKIES
One and one-half cups molasses, 34 cup shortening (lard and
butter), Vá cup brown sugar, 1 level teaspoon ginger, 1 teaspoon
salt, Vá cup boiling water in which dissolve 2 level teaspoons soda,
flour enough to roll out rather thick. Mrs. E. A. Kingsbury.
LEMON DROPS
One cup sugar, juice and grated rind 1 lemon, WA scant cup
butter, 4 eggs beaten separately, 1 full cup flour, 1 teaspoon baking
powder. Bake in drop tins. Mrs. S. C. Dayan.



III - Cookies
FRIEDCAKES
One cup sugar, 1 cup sour milk or buttermilk, 1 heaping tea-
spoon butter, 1 egg, 1 teaspoon baking powder, 34 teaspoon soda,
a little salt, nutmeg and cinnamon for flavor. Mix rather soft,
fry in hot lard. Mrs. Jesse B. Gaylord.
GOOD FRIEDCARES
Two eggs, 1 cup sugar, 2 teaspoons baking powder, 24 cup of
milk, 1 small cup mashed potato, 1 tablespoon melted butter,
cinnamon, nutmeg or Colton's vanilla. Flour to roll out.
Mrs. John Bates.
RAISED DOUGHNUTS
One pound flour, 4 cup sugar, 4 cup butter, 2 eggs, Vá yeast
cake, 1 cup of milk. Raise over night and fry as usual.
FRIEDCAKES
Two cups sour milk, 2 eggs, 2 cups sugar, 3 tablespoons melted
lard and butter, mixed, 1 large teaspoon soda, enough flour to
make soft roll. Flavor with ground cinnamon and nutmeg to
taste. (These are extra good.) Mrs. A. Grant.
BROWNIES
One-third cup butter creamed with 4 cup powdered sugar, Vá
cup molasses, 1 egg, V8 cup bread flour, 1 cup finely chopped nuts, 4
teaspoon soda. Drop on a sheet of tin. Mrs. D. P. Rhoades.
RAISED DOUGHNUTS
Dissolve 1 compressed yeast cake in Vá cup water, add 1 cup
Sugar, 1 cup warm water. Make a sponge with flour about noon;
at night add V4 cup lard melted but not hot, nutmeg and 4 tea-
Spoon salt; mix into a soft dough by the addition of flour. In the
morning do not knead but turn out on the board, roll quite thin
and cut out. When they have raised to double their size, fry in
hot fat; do not turn until one side is done.
Mrs. F. H. McChesney.
FRIEDCAKES
Two tablespoons shortening, 1 cup sugar, 2 eggs, 34 cup sweet
milk, V4 cup sour milk, V4 teaspoon soda, 2 teaspoons baking
powder, about 4 cups flour, salt and spices. Mrs. I. A. Savage.



BREADS, MUFFINS, ETC.
BREAD WITHOUT KNEADING
Eight cups flour, 1 tablespoon salt and 1 tablespoon sugar, 1
compressed yeast cake, dissolved in Vá cup of warm water; 1
tablespoon lard scalded into 1% cups milk; allow to cool. Put
dry ingredients into large mixing bowl, then add dissolved yeast
cake, milk and lard and 1% cups warm water. Stir all together
with mixing spoon, cover and allow to rise over night. In morn-
ing mold into loaves with as little flour as possible.
Mrs. J. P. Barnes.
GRAHAM BREAD
Two cups sour milk, 1 cup wheat flour, 1 cup graham flour,
1 cup corn meal, 1% cups molasses, 2 teaspoons soda, 1 egg, pinch
salt. Bake one hour. Mrs. Charles E. Pennock.
BOSTON BROWN BREAD
One quart flour (2% rye and V4 corn meal), 1 quart liquid
(1 cup molasses and 3 cups sweet milk), mix all together; add 1
well beaten egg, 1 teaspoon salt, 1 teaspoon soda, dissolved in a
little milk. Steam or boil 4 hours.
Mrs. Francis H. McChesney.
RAISED GRAHAM BREAD
Take 1 quart bowl of sponge, 1 cup graham flour, 2 tablespoons
melted butter, 24 cup sugar. Mix as soft as possible. It takes
longer to rise than the other bread. Mrs. George H. Bond.
STEAMED GRAHAM BREAD
Two cups sour milk, 1 cup molasses, 3 cups graham flour, 2
teaspoons soda disoolved in milk, salt. Steam 3 hours in cans
with covers on. Mrs. Van Allen.
NUT BREAD
Mix together 2 cups graham flour, 1 cup white flour, Vá tea-
Spoon salt, 1 tablespoon brown sugar, V4 cup broken walnut meats,
% cup raisins and dates cut in small pieces and mixed. Add 2
tablespoons molasses, 1 teaspoon soda, dissolved in 1 tablespoon
hot water and about 2 cups sour milk (or more). Bake at once for
at least 45 minutes. Mrs. Geo. H. Bond.



113 Breads, Muffins, Etc.
GRAHAM BREAD
One pint sour milk or buttermilk, 1 quart graham flour, 1 cup
white flour, V4 cup molasses, 94 cup sugar, 4 tablespoons shorten-
ing, scant tablespoon soda, 1 egg, 1 teaspoon salt. Bake in two
loaves 34 hour. Mrs. F. W. Knapp.
GRAHAM BREAD
| One cup sweet milk, Vá cup molasses, 1 level teaspoon soda, a
little salt, 2 cups graham flour. Put molasses in cup, add soda
and stir until very foamy, then add the milk and flour. This
makes one loaf. Mrs. Jesse B. Gaylord.
NUT BREAD
One pound English walnuts cut in not very small pieces, Ø cup
brown sugar and 1 egg beaten together, 2 cups sweet milk, 4 cups
flour, 3 rounding teaspoons baking powder, salt. Put in buttered
tins and let rise 20 minutes. Bake 45 minutes in a moderate oven
at first, at last hotter, to brown well. Mrs. R. D. Finel.
NUT BREAD
Two eggs, 1 cup sugar, 1% cups milk, 1 cup chopped English
Walnuts, 4 cups flour, 4 teaspoons baking powder. Put in a well
greased tin and let rise 2 hours. Mrs. E. P. Jeffery.
NUT BREAD
Two cups sour milk, 1 teaspoon soda, 1 scant cup sugar, 1 tea-
Spoon salt, 3 cups graham flour, V4 cup wheat flour with 1 teaspoon
baking powder, V4 cup chopped nuts. Bake 1 hour. Nice for
Sandwiches. Mrs. Charles E. Pennock.
STEAMED INDIAN BREAD
One quart sweet milk, 1 pint sour milk, 3 pints Indian meal,
1 quart flour, 1 cup New Orleans molasses, 1 tablespoon soda dis-
Solved in the milk, 1 tablespoon salt. Steam 3 or 4 hours, then
put in oven a few minutes to brown. Mrs. Frank F. Hutchins.
DELICATE MUFFINS
One cup flour, V4 cup milk, 2 teaspoons baking powder, 2 tea-
Spoons melted butter, 2 tablespoons sugar, 3 eggs, 4 teaspoon
salt. Bake in gem tins. Mrs. Asa R. Barnes.


Breads, Muffins, Etc. || 6
GRAHAM GEMS
One tablespoon butter and 4 cup granulated sugar creamed
together; add 1 cup sweet milk and 1 egg well beaten. Stir mix-
ture and add 2% cups graham flour thoroughly mixed with 3
teaspoons baking powder. Bake until brown.
Mrs. William K. Archbold.
GRAHAM GEMS
One egg, 1 cup sour milk or buttermilk, 1 level teaspoonful soda
in milk, 1% cups graham flour, 4 teaspoon salt, 1 tablespoon
melted butter, 1 tablespoon sugar. Nuts and raisins added
improve them. Makes 6 large or 8 small gems.
Mrs. H. W. Trout.
GRAHAM GEMS
One cup sour milk, 1 teaspoon soda, 1 egg, 5 tablespoons mo-
lasses, 2 cups graham flour, pinch of salt. Bake in quick oven.
Mrs. Charles E. Pennock.
GREEN CORN GEMS
One cup grated green corn, VA cup milk, 1 cup flour, 1 teaspoon
baking powder, salt. Bake in hot oven. Mrs. C. A. Ingham.
POPOVERS
One cup flour, 1 cup milk, /s teaspoon salt, 1 egg. Mix all
ingredients and beat 5 minutes. Pour into hissing hot buttered
gem pans, bake in hot oven 40 minutes. Mrs. A. Grant.
POPOWERS
Are not difficult to make if this rule is followed. Use a large,
strong rotary egg-beater. Place all the ingredients together in a
mixing bowl: 1 cup of sweet milk, 1 unbeaten egg, 1 cup of flour
and a pinch of salt. Beat thoroughly three minutes and place in
hot buttered muffin pans. Bake one-half hour in a moderate oven.
- Mrs. M. F. Hasbrouck.
BAKING POWDER BISCUITS
Two cups flour, 4 level teaspoons baking powder, V4 teaspoon
salt, 2 tablespoons lard and butter (1% lard, VA butter), 34 cup
milk, Bake about 20 minutes. Mrs. W. D. Alsever,


119 Breads, Muffins, Etc.
DATE MUFFINS
One-fourth cup butter, 4 cup sugar, 34 cup milk, 1 egg, 2 cups
flour, Vá teaspoonful salt, 4 level teaspoons baking powder, V4.
pound dates. Cream butter and sugar together. Add the beaten
egg. Sift flour, salt and baking powder together and add alter-
nately with the milk. Lastly add the dates which have been
previously cut up. Bake 20 to 25 minutes in greased muffin tins
in a hot oven. Currants or raisins may be used in place of dates.
Helen D. Bailey.
MUFFINS
One fourth cup sugar, 34 eup butter, 4 cup sweet milk, creamed
together, 1 egg, 1% cup flour, 2% teaspoons baking powder.
Mildred B. Waters.
DANDY MUFFINS
Two eggs beaten separately, 1 cup flour, 3 teaspoons baking
powder, 1 tablespoon melted butter, 1 cup milk, 2 teaspoons melted
sugar. Mix yokes of eggs with milk and melted butter, add to
sugar, salt and baking powder sifted with flour. Fold in whites
last. Mrs. Dwight S. Barnum.
CORN SLAPPERS
On the night before needed, put 1% cupfuls of cornmeal, half
a teaspoon of salt and two tablespoons of lard into a bowl, turning
over it sufficient boiling water to make a stiff batter, stir thor-
oughly and cover closely. In the morning add three well beaten
eggs, half a cup of flour with which a heaping teaspoonful of
baking powder has been sifted, and sufficient sweet milk to make a
thick batter. Drop by spoonsfuls onto hot greased skillet, shape
with the spoon, brown well on both sides. Half this quantity
with one egg makes twelve. Mrs. Minnie M. Woodford.
BUCKWHEAT PANCAKES
Three cups buckwheat flour, 1 cup white flour, V4 yeast cake
dissolved in little water. Make a thin batter, let stand over
night. In the morning add small teaspoon soda dissolved in hot
Water and 1 tablespoon molasses and 1 teaspoon salt.
Mrs. S. C. Dayan.



Breads, Muffins, Etc. 120
BISCUITS
Three pints wheat flour, 1 pint sweet cream, 1 pint milk, 1
teaspoon salt, 1 teaspoon soda, 2 teaspoons cream of tartar. Mix
soft and bake in quick oven. Mrs. S. B. Schultz.
WHEAT PANCAKES
One egg beaten, 2 cups milk, 1% cups flour, 1% teaspoons bak-
ing powder, little salt, 1 tablespoon butter.
- Mrs. George H. Bond.
CORN MEAL PANCAKES
Two eggs, 1 tablespoon butter, 1 tablespoon sugar, 1 teaspoon
salt, 2 cups flour, 1 cup corn meal; milk to thin.” Fine!
Mrs. George H. Bond.
SOUR MILK PANCAKES
One cup clabbered milk, 1 scant half teaspoon soda, 1 well
beaten egg, 1 tablespoon melted butter, 24 teaspoon salt, 3 even
tablespoons yellow corn meal, Vá cup flour, measured before sifting.
Mix half hour before baking and then add the soda dissolved in 1
teaspoon cold water. Beat it thoroughly and bake on hot griddle.
- Mrs. George H. Bond.



CANDIES
CHO.COLATE CARAMELS
One cup brown sugar, 1 cup granulated sugar, V4 cup milk, VA
cup molasses, 2 squares chocolate, 1 tablespoon butter, a little
water. Cook until thick. Mrs. Edwin Millen.
TWO-FOUR-SIX
Two tablespoons butter, 4 tablespoons sugar, 6 tablespoons
molasses, 1 tablespoon vinegar. Let this boil until it hardens in
water, then pour into buttered pan to cool.
Helen M. Condon.
2-4-6 CANDY
Two tablespoons butter, 4 tablespoons sugar, 6 tablespoons
molasses. Boil until it hardens in water; add 1 square chocolate,
or Colton's vanilla if chocolate is not liked, and pour on buttered
plate. Nuts are an agreeable addition.
Mrs. Sumner Rhoades.
SEA FOAM
Four cups light brown sugar, 34 cup cold water; boil until it
forms a little ball when dropped in cold water. Remove from
fire, stir lightly, then add the stiffly beaten whites of 2 eggs and 4
pound broken walnut meats. Stir until it begins to thicken, then
drop from spoon on buttered plate. Mrs. Sumner Rhoades.
BUTTER SCOTCH
One and one-half pints brown sugar, Vá pint butter, 2 table-
Spoons water, flavor with Colton's vanilla. Cook until it hardens
in cold water. Pour into buttered pan and put in cold place.
Mrs. Sumner Rhoades.
BROWN SUGAR FUDGE
Two cups light brown sugar, V4 cup milk, butter size of walnut,
1 cup nut meats, 1 teaspoon Colton's vanilla. Cook sugar, milk
and butter about 15 minutes. Drop in cold water. If it forms
paste (not brittle), add nuts and vanilla. Beat very fast about
5 minutes. Pour into buttered pans and cool.
Helen M. Condon.



127 Marmalades
PICKLED PEACHES AND PEARS
Wash and dry and insert in each piece of fruit a bit of stick
cinnamon and 2 whole cloves. Cover with hot syrup. Seven
pounds of fruit to 4 pounds of sugar, 1 pint of vinegar. Let the
fruit boil in the syrup until it begins to soften, then put fruit in
glass jars or crocks and pour syrup over it, when the syrup has
boiled until thick. Mrs. W. A. MacKenzie.
SPICED CRAB APPLES
Five pounds crab apples after prepared, 1 pint vinegar, 4 pounds
sugar, 2 teaspoons cloves, 2 teaspoons cinnamon in a bag. Put
apples into vinegar and cook. Put in sugar and finish cooking.
E. S. R.
SPICED GOOSEBERRIES
To 4 quarts berries add 3 pounds sugar, 1 pint vinegar, 1 table-
spoon each of ground colves, allspice and cinnamon. Boil slowly
for 2 hours. Mrs. E. G. Riggs, Brooklyn.
CHERRY RELISH
Three pints cherries, 2 pints sugar, 2 oranges, 1 pound seeded
raisins. Shred rind of oranges and boil a minute or two, drain
off water. Boil all together until thick. Pour into jelly glasses,
cover with wax when cold. - Mrs. Harry V. Allen.
GRAPE CONSERVE
Five pounds grapes, 4 pounds brown sugar, 1 pound raisins, Vá
pound English walnuts. Pulp grapes and boil until seeds can be
removed. Then add skins and other ingredients. Boil slowly
until thick.
SPICED GRAPE JELLY
Remove grapes from stems and weigh. Allow 6 pounds sugar
to every 9 pounds fruit. Put on grapes withour removing skins
and boil about 10 minutes, or until soft; then mash through
Colander fine enough to retain both skins and seeds, add sugar
and boil until quite thick, then add 1 tablespoon each of ground
cloves, cinnamon, allspice and black pepper; 1 quart vinegar.
Boil until of desired consistency, about 1% hours, over moderate
fire. Mrs. Walter Rockwood Ferris.



13| Marmalades
CURRANT RELISH
Five pounds currants (stemmed), 5 pounds granulated sugar,
4 oranges, (the juice, and finely chopped rind), 1 cup chopped
raisins. Boil 25 minutes. Mrs. William M. Ross.
JELLY
Two quarts blackberries and V4 peck sour apples make delicious
jelly. Mrs. S. C. Dayan.
CURRANT JELLY
Wash and drain thoroughly. Do not remove stems. Mash a
few in the bottom of the kettle with a cup of cold water. Cook
until juice is extracted from the currants and they look white.
Drip through a jelly bag. Allow 1 pound sugar to 1 pint juice.
Boil juice 20 minutes, add hot sugar, boil hard 3 minutes; skim
when necessary. Put into hot glasses, let stand until stiff, then
cover. If you like raspberry flavor to currant jelly, add to them
red raspberries in proportion of 2 quarts to 8 of currants.
Mrs. Grant.
APPLE JELLY
Take Spies and quarter, put in cold water and cook slowly until
a little harder than would be required for apple sauce. If apple
is good, leave seeds in. Do not peel. Put in bag and strain.
Cook juice down about two-thirds before putting in sugar.
Three-fourths cup sugar to 1 cup juice. Mrs. J. W. Brooks.
TOMATO BUTTER
After peeling 10 pounds of ripe tomatoes, soak in cold vinegar
over night. Make a syrup of 3 pounds white sugar, 1 quart
vinegar, 1 tablespoon cinnamon, % tablespoon cloves, 4 table-
Spoon allspice, 1 tablespoon salt and 4 teaspoon red pepper.
When hot drop in the tomatoes, after draining them. Cook
slowly until quite thick. Mrs. W. H. Dickinson.
TOMATO RELISH
One peck ripe, hard tomatoes, chop fine, drain over night
through kelly bag; 4 cups brown sugar, 2 cups celery chopped fine,
% cup salt (scant), 3 cups vinegar, 6 medium onions, 3 red and
2 green peppers chopped fine, 2 ounces mustard. Let all stand one
hour after mixing, then can without cooking.
Mrs. William M. Ross.



Marmalades 132
TOMATO CONSERVE
Two pounds tomatoes, juice of 2 oranges and 2 lemons, 2 pounds
sugar, raisins and walnut meats to taste. Chop peel of oranges
and lemons and add enough water to simmer until soft, then add
to other ingredients and boil until sufficiently thick.
Mrs. Harold B. Scott.
PRESERVED GREEN TOMATOES
One peck green tomatoes cut up, 6 pounds white sugar, 6 sliced
lemons with skins (remove seeds). Boil until transparent and the
syrup is thick. Seal. Preserved ginger may be added, if desired.
Mrs. A. C. Miller, Forestville, Conn.
CANNED WHOLE TOMATOES
Take perfect fruit, skin unbroken, fill jar with same, fill with
boiling water. Seal and place in boiler. Let them come to a boil,
set boiler back to cool. When cold, take jars out, tighten and
put away. Put pinch of salt in each jar. Place tomatoes in hot
water after skinning. Mrs. J. W. Brooks.
PRESERVED TOMATOES
Peel and slice thick, then measure, 2 quarts tomatoes, 1 quart
Sugar, 2 lemons sliced thin and all the juice, a little salt, ground
cinnamon and cloves to taste (not very much). Boil until thick.
Can be put into jelly glasses and sealed with paraffine.
Mrs. A. Grant.
MINT JELLY
One cup granulated sugar, V4 cider vinegar, 24 cup water,
1 bunch mint, 1% tablespoons Cox's gelatine, covered in cold
water for a half hour, a pinch of salt and white pepper. Boil
Sugar, vinegar and water together, add gelatine, then mint. Stir
well and strain into glasses. Mrs. Lamont Stilwell.
QUAM QUOT MARMALADE
One quart quamguots, quarter and remove seeds; slice 2
lemons; combine and let stand 24 hours in twice their quantity
of water. Boil gently an hour over slow heat. Cool and drain.
Chop rather corasely. Return to liquid and measure. Add 2
cups of Sugar to each pint of fruit and juice, and boil until clear
and thick. One-fourth pound of walnut meats may be added if
desired. Makes 9 jelly glasses. Mrs. Sumner Rhoades.



138 Household Hints
CINDER IN THE EYE
This is one of the minor trails in railway traveling. A simple
and effective cure may be found in one or two grains of flaxseed,
which may be placed in the eye without pain or injury. As they
dissolve, a glutinous substance is formed which envelopes any
foreign body that may be under the eyelid, and the whole is easily
washed out. Carry a dozen or more of these little seeds when
starting on that railway journey next summer. The cost is
nothing, scarcely. Mrs. Richard Simmons.
USE OF PEACH LEAVES
To relieve from the terrible effects of running a rusty nail or
other rusty tool in the foot of man or beast, take peach leaves, roll
or jam them, apply to the wound and confine with a bandage.
They cure as if by magic. One application usually does the work.
Try it, as you may save a life from a fatal attack of lockjaw. The
leaves may be gathered while green and dried for winter use.
Moisten in a little water and then use as above.
Mrs. Richard Simmons.
REMEDY FOR WASP OR BEE STINGS
Wrap the parts stung with ice. When the ice is melted, use
more ice, until pain and inflammation are gone. A sure and quick
remedy. Have known it to cure when a boy’s arm was swollen
to twice its natural size from a bee sting.
Mrs. Richard Simmons.
TO CLEAN WINDOWS
To clean windows quickly and easily rub over with chamois
wrung from lukewarm water. The chamois must not touch
cleaning cloths, lest it catch lint and be spoiled for window
cleaning. Mrs. John F. Tuttle.
LINIMENT
An excellent liniment for sprains, etc. Equal parts of alcohol
and laudanum, Ø part of oil of wormwood. Shake. Unequalled
for sprained joints and muscles. Thoroughly bathe (always rub
from the heart), then bind with cloths wet in the liniment.
Mrs. Richard Simmons.



THE PARK CHURCH COOK BOOK
CHARLES J. LITCHISON & SON
Manufacturer's Agent
WHOLESALE FURNITURE
CHURCH, SCHOOL, HOTEL, LODGE and CLUB FURNITURE
a Specialty
Artistic Home Furniture and Fabrics
109 Lexington Ave. Phone 2–1730 Syracuse, N. Y.
Edward Hommel & sons
OPTICIANS
531-533 University Block Syracuse, N. Y.
MARY F. O'GRADY
FURS–QUALITY FUR COATS
REMODELING AND REPAIRING
216 Kellogg Street Syracuse, N. Y.
Phone Warren 5649



THE PARK CHURCH COOK BOOK
WILLIAM SPALDING & CO., Inc.
109–113 West Jefferson Street
SPORTING GOODS
Including McGreger Golf Clubs—
Colonial Golf Balls—
- Ladies' Sport Suits—
Men's and Women's Sport Coats—
Fine Sweaters—
Also Columbia Talking Machines and Records—Cheney Talking
Machines–Pooley Talking Machines.
The J. H. PHILLIPS ESTATE GAYLORD BROS.
Estab. 1896
The House of Quality for
Over a Half a Century Bank, School, Library,
and Hospital Supplies
Solicits Your Patronage
Magazine Binders, Coin Boxes
and Wrappers, Book Repair
Materials, Card Index
Everything in Improved and Forms, etc.
Domestic Foods
GAYLORD BROS.
Phone 2–1491 125-127 E. Water | 155 Gifford St., Syracuse, N. Y.


THE PARK CHURCH COOK BOOK
Lasting Achievement
Written indelibly in the annuals of optical
progress is the record of Bausch's service in mak-
E.
ing glasses to the highest conceivable standard.
-
BASCH 9PIEAl-Q.
- --
H
- - -
GRAY BROTHERS, Inc.
Manufacturers of High Grade Fashionable Footwear
FOR WOMEN
Distributed by
WITHERILL’S SHOE DEPT.
Syracuse, N. Y.



THE PARK CHURCH COOK BOOK
MADAME NELLIGAN
Importer Originalor
Gowns and Corsets
Gowns of Highly Individual Character and Distinctive Beauty
SUPRISINGLY MODERATE IN PRICE
204 E. JEFFERSON ST.
THE
MORTON ADRINS
VOCAL STUDIO
Compliments of a Friend
Compliments of
H. J. HOWE. Inc.
JEWELERS AND SILVERSMITHS
Established 1880



THE PARK CHURCH COOK BOOK
SHANAHAN’S
Incorporated
Women’s and Misses’ Ready-
to Wear Garments and
Furs
116-118 West Jefferson Street
SYRACUSE. N. Y.
For Good
COAL
try
H. W. DUGUID
Office: 213 East Fayette Street
Yard: 700–718 Canal Street
SYRACUSE, N. Y.
“Your head aches because
your hat is so tight?—You have
my sympathy, my hats used to
be tight too, I have so much
hair.
“Nowadays, I go to a wonder-
ful Millinery Shop, where they
take accurate measurements,
and make my hats to suit me.
They cost much less than ready-
made hats, too.
“Where?–Oh, 110 West Jef-
ferson, H. A. HYDE is the
name.”
Fancy Groceries, Fruits, Veg-
etables, Candy and Nuts
For the Holidays
Our Motto:
QUALITY, SERVICE AND
FAIR PRICES.
F. L. MATTESON
917 E. Genessee St.
Open Evenings and Sundays



THE PARK CHURCH COOK BOOK
Patents, Trademarks, Copyrights, Corporations
PARSONS & BODELL
Counselors at Law
University Building Syracuse, N. Y.
JOHN F. RAUSCH
Established 1884
Baker, Caterer, Confectioner
Compliments of
L. A. WITHERILL
Ice Cream, Water Ices
Fancy Cakes
327 South Warren Street.
Syracuse, N.Y.



THE PARK CHURCH COOK BOOK
|
COMPLIMENTS OF THE
LIBERTY NATIONAL BANK
Prompt, Accurate, Friendly, and 4%
MOTHER'S CUPBOARD
G. W. RISLEY, Prop.
Just around the corner from Keith's
BAKERY & DELICATESSEN
Full Line Baked Goods
Home Baked Beans
Macaroni and Cheese
Delightful Salads
Cottage Cheese
Roast Meats, Etc.
Delicious Home Made Milk
Bread. Rich in nutrition and
wholesome in food value.
Try Our Famous
Home Made Mayonnaise
Salad Dressing
We invite your inspection of our
kitchen
117 W. Jefferson Street
ATHLETICS
Try our low prices & fine quality
The Easy Running Racycle
Bicycles for Young Ladies and
Young Men
Automobile Tires—
Automobile Accessories
KNOWLAND’S
540 South Salina Street


THE PARK CHURCH COOK BOOK
S. S. Kaish Company
ORIENTAL RUGS
The House that enjoys unique
confidence among high-class
clientele.
We sell dependable rugs repre-
senting real values.
Your valuable rugs are care-
fully washed and repaired in our
own work rooms by native ex-
perts.
Warren 2703-M
349 E. Genesee Street
SYRACUSE, N. Y.
Manicuring
Harpers' Scalp Treatments
Warren 2186
ANN B. SCHROEDER
Hair Dressing
Water Waving a Specialty
701 Keith's Theatre Bldg.
Syracuse, N. Y.
Compliments of a Friend


THE PARK CHURCH COOK BOOK
WARM, VENTILATE, HUMIDIFY
your home with a modern KELSEY WARM
AIR SYSTEM.
The principle of Kelsey Health Heat is based
on delivering, not a small amount of hot air,
but a large amount of warm air, properly
humidified, to every part of the house.
Place a Kelsey System in your old or new
house.
Write, phone or call for further information.
* THE KELSEY tº
James St. 2-II ()4
WARM AIR GENERATOR
ANDREWS
SPORTING GOODS CO., Inc.
Athletic Outfitters
:: Sport Clothing :
216-218 East Washington Street



INDEX
Page
SOUPS -
Bean Soup. . . . . . . . . . . . . . . . . . . . . 6
Black Bean and Tomato Soup. . . . 6
Carrot Soup. . . . . . . . . . . . . . . . . . . . 5
Celery Soup. . . . . . . . . . . . . . . . . . . . 6
Corn Bouillon. . . . . . . . . . . . . . . . . . 7
Corn Soup. . . . . . . . . . . . . . . . . . . . . 6
Cream of Pea Soup. . . . . . . . . . . . . . 5–6
Mock Bisque Soup. . . . . . . . . . . . . . 5
Souffled Crackers for Soup. . . . . . . . 6
Tomato Soup. . . . . . . . . . . . . . . . . . . 5–6
FISH
Appetizers. . . . . . . . . . . . . . . . . . . . . 8
Clams a la Casino. . . . . . . . . . . . . . . 10
Clams a la Newburgh. . . . . . . . . . . . 10
Clam Chowder. . . . . . . . . . . . . . . . . . 8
Clams, Deviled. . . . . . . . . . . . . . . . . 10
Clam Croquettes. . . . . . . . . . . . . . . . 11
Codfish Balls. . . . . . . . . . . . . . . . . . . 12
Creole Fish. . . . . . . . . . . . . . . . . . . . . 9
Finan Haddie. . . . . . . . . . . . . . . . . . . 13
Lobster a la Newburgh. . . . . . . . . . . 12
Little Pigs in Blankets. . . . . . . . . . . 21
Oysters in Brown Sauce. . . . . . . . . 10
Oysters, Escalloped. . . . . . . . . . . . . 9–11
Salmon, Baked. . . . . . . . . . . . . . . . . 12
Salmon Croquettes. . . . . . . . . . . . . . 8
Salmon, Jellied. . . . . . . . . . . . . . . . . 12
Salmon, Molded. . . . . . . . . . . . . . . . 10
Salmon Turbet. . . . . . . . . . . . . . . . . 11
Shad Roe, Fried. . . . . . . . . . . . . . . . 9
Shrimps, Creamed. . . . . . . . . . . . . . . 11
Shrimps and Peas. . . . . . . . . . . . . . . 9
Smelts, Baked. . . . . . . . . . . . . . . . . . 12
Sauce, Cucumber. . . . . . . . . . . . . . . 9
Sauce, Tartare. . . . . . . . . . . . . . . . . . 13
MEATS
Beef Croquettes. . . . . . . . . . . . . . . . . 23
Beef Loaf. . . . . . . . . . . . . . . . . . . . . 19–20
Delicious Pressed Beef. . . . . . . . . . . 25
Escalloped Beef. . . . . . . . . . . . . . . . . 23
Fillet of Beef. . . . . . . . . . . . . . . . . . . 22
Spiced Beef. . . . . . . -------------- 25
Chicken a la Elizabeth. . . . . . . . . . . 17
Chicken a la King. . . . . . . . . . . . . . . 17
Casserole Chicken. . . . . . . . . . . . . . .
Chicken Casserole. . . . . . . . . . . . . 18–19
Chicken Glace. . . . . . . . . . . . . . . . . . 18
Chicken—Italian Style. . . . . . . . . . . 17
| Chicken Terrapin. . . . . . . . . . . . . . . 24
Chicken with Spaghetti. . . . . . . . . . 19
Jellied Chicken. . . . . . . . . . . . . . . . . 18
Dressing, Chestnut for Fowl. . . . . . 25
Dressing, Miss Farmer's Turkey. . 19
Dressing, A Nice Turkey. . . . . . . . . 19
Dressing, Worcestershire. . . . . . . . . 47
Ham, Creamed. . . . . . . . . . . . . . . . . 22
- Page
Casserole Hash. . . . . . . . . . . . . . . . . 18
Heavenly Hash. . . . . . . . . . . . . . . . . 16
Rice Hash. . . . . . . . . . . . . . . . . . . . . . 16
Lamb Croquettes, Delicious. . . . . . 21
Luncheon Dish. . . . . . . . . . . . . . . . . 22
Meat or Fish, Escalloped. . . . . . . . . 25
Meats or Fowl, Jellied. . . . . . . . . . . 16
Meat Souffle (Lamb). . . . . . . . . . . . 24
Meat Souffle. . . . . . . . . . . . . . . . . . 23–24
Mushrooms and Sweetbreads. . . . . 16
Nut Loaf. . . . . . . . . . . . . . . . . . . . . . 22
Patties, Dresden. . . . . . . . . . . . . . . . 20
Queechy (New Yorker). . . . . . . . . . 25
Sauerbraten. . . . . . . . . . . . . . . . . . . . 18
Sauce, Horseradish (For Roast
Mutton). . . . . . . . . . . . . . . . . . . . . 25
Sauce, Mushroom. . . . . . . . . . . . . . . 24
Sausage, Home-made. . . . . . . . . . . . 23
Steak, Hamburg. . . . . . . . . . . . . . . . 24
Hamburg Steak and Macaroni. . . . 16
Stew, Hamburg. . . . . . . . . . . . . . . . . 17
Stew, Irish. . . . . . . . . . . . . . . . . . . . . 17
Timbale Shells. . . . . . . . . . . . . . . . . . 16
Veal Birds. . . . . . . . . . . . . . . . . . . . . 21
Veal or Beef Loaf. . . . . . . . . . . . . . .
Veal Loaf. . . . . . . . . . . . . . . . . . . . . 20–21
Veal Ragout. . . . . . . . . . . . . . . . . . . . 22
CHEESE DISHES AND EGGS
Cheese, Baked. . . . . . . . . . . . . . . . . . 26
Cheese Balls. . . . . . . . . . . . . . . . . . . . 26
Cheese Biscuits. . . . . . . . . . . . . . . . . 30
Cheese and Bacon. . . . . . . . . . . . . . . 26
Cheese, Deviled. . . . . . . . . . . . . . . . . 27
Cheese, Escalloped. . . . . . . . . . . .26–28
Cheese Rice. . . . . . . . . . . . . . . . . . . . 28
Cheese Savories. . . . . . . . . . . . . . . . . 27
Cheese Souffle. . . . . . . . . . . . . . . . . . 28
“Stadge” for Chafing Dish. . . . . . ... 26
Tomato Rarebit. . . . . . . . . . . . . . . . 30
Welch Rarebit. . . . . . . . . . . . . . . . . . 27
Eggs Aurora. . . . . . . . . . . . . . . . . . . . 30
Eggs, Baked with Cheese. . . . . . . . . 30
Eggs, Breakfast. . . . . . . . . . . . . . . . . 28
Egg Balls. . . . . . . . . . . . . . . . . . . . . . 29
Eggs, Creamed . . . . . . . . . . . . . . . . . 29
Omelet. . . . . . . . . . . . . . . . . . . . . . . . 31
Egg Timbales. . . . . . . . . . . . . . . . . . . 29
Eggs with Tomato Sauce. . . . . . . . . 29
Eggs with Tomato in Chafing Dish 29
Eggs in Tomato. . . . . . . . . . . . . . . . . 30
VEGETABLES
Baked Beans. . . . . . . . . . . . . . . . . . . 39
Boston Baked Beans. . . . . . . . . . . 38–39
Chopped Beets. . . . . . . . . . . . . . . . . 37
Baked Corn. . . . . . . . . . . . . . . . . . . . 36
Corn Fritters. . . . . . . . . . . . . . . . . . . 32
Corn Oysters. . . . . . . . . . . . . . . . . . . 35



Index
Page
Corn, Deviled. . . . . . . . . . . . . . . . . . 36
Corn Pudding. . . . . . . . . . . . . . . . . . 36
Eggplant Farci. . . . . . . . . . . . . . . . . 37
Eggplant, Fresh in Tomatoes,
Baked. . . . . . . . . . . . . . . . . . . . . . . -
Eggplant, Stuffed. . . . . . . . . . . . . . . 36
Fritters, Snow. . . . . . . . . . . . . . . . . . 36
Hominy Souffle. . . . . . . . . . . . . . . . . 32
Macaroni and Tomatoes. . . . . . . . . 38
Onions, Baked with Celery. . . . . . . 33
Onion Souffle. . . . . . . . . . . . . . . . . . . 33
Oranges, Baked. . . . . . . . . . . . . . . . . 34
Peaches, Fried. . . . . . . . . . . . . . . . . . 35
Peach Fritters. . . . . . . . . . . . . . . . . . 35
Peppers, Stuffed. . . . . . . . . . . . . . . . 33
Potatoes, Favorite Baked. . . . . . . . 32
Potatoes, Glazed Sweet. . . . . . . . . . 33
Potatoes, Sweet Baked with apples 35
Potato Puff. . . . . . . . . . . . . . . . . . . 32–33
Potatoes, Sweet, Southern Style. 32
Rice Cooked in the Southern
annel". . . . . . . . . . . . . . . . . . . . . . 38
Ricette. . . . . . . . . . . . . . . . . . . . . . . . 38
Rice Fritters. . . . . . . . . . . . . . . . . . . 39
Spaghetti Italienne. . . . . . . . . . . . . . 38
Spaghetti Milanese. . . . . . . . . . . . . . 37
Squash Stuffed with Shrimps. . . . . 34
Summer Squash, Southern Style. , 33
Tomatoes Filled with Macaroni. . 37
Vegetables, Jellied. . . . . . . . . . . . . . 37
SALADS -
Apple and Date Salad. . . . . . . . . . . . 44
Beets, Stuffed. . . . . . . . ----------- 49
Cheese and Celery Salad. . . . . . . . . 44
Cream Cheese Salad. . . . . . . . . . . . . 45
Dressing, Cream Salad. . . . . . . . . . . 44
Dressing, Cooked Salad. . . . . . . . . . 45
Dressing, Delmonico's Salad. . . . . . 47
Dressing for Potato Salad. . . . . . . . 48
Dressing, German for Fruit Salad 49
Dressing, Mayonnaise. . . . . . . . . . . 45
Dressing, Mayonnaise. . . . . . . 45–46–47
Dressing Pineapple for Fruit Salad 45
Dressing Salad. . . . . . . . . . . . . . . . . 45–49
Dressing, Thousand Island. . . . . . . 46
Frozen Salad. . . . . . . . . . . . . . . . . . . 47
Fruit Salad No. 1 . . . . . . . . . . . . . . . 42
Fruit Salad No. 2 . . . . . . . . . . . . . . . 43
Individual Fruit Salads. . . . . . . . . . 43
Ginger Ale Salad. . . . . . . . . . . . . . . . 46
Ginger Ale Salad. . . . . . . . . . . . . . . . 46
Marion’s Salad. . . . . . . . . . . . . . . . . . 44
Maraschino Salad. . . . . . . . . . . . . . . 45
Orange Salad. . . . . . . . . . . . . . . . . . . 43
Pear and Nut Salad. . . . . . . . . . . . . 42
Pecan Salad. . . . . . . . . . . . . . . . . . . . 48
Carnation Pear Salad. . . . . . . . . . . . 47
Pineapple and Cheese Salad. . . . . . 48
Pineapple Salad Fresh. . . . . . . . . . . 44
Potato Salad, German. . . . . . . . . . . 43
- - - - - - - 42
Salad. . . . . . . . . .
Page
Spring Salad. . . . . . . . . . . . . . . . . . . 47
Sweetbread and Cucumber Salad. 48
Tomatic Aspic. . . . . . . . . . . . . . . . . . 43
Tomato and Macaroni. . . . . . . . . . . 44.
Tomato Jelly. . . . . . . . . . . . . . . . . . . 42
Tomato Jelly Salad. . . . . . . . . . . . . . 42
Vegetable Salad with Mint. . . . . . . 48
PUDDINGS
Apples, Baked. . . . . . . . . . . . . . . . . .
Apple Dumplings. . . . . . . . . . . . . . . 58
Apple Pop-overs. . . . . . . . . . . . . . . . 59
Dutch Apple Cake. . . . . . . . . . . . . . 58
Bellevue Pudding. . . . . . . . . . . . . . . 57
Blackberry Pudding. . . . . . . . . . . . . 52
Blueberry Pudding. . . . . . . . . . . . . . . 54
Bread Rasp. . . . . . . . . . . . . . . . . . . . 67
Butterscotch Tarts. . . . . . . . . . . . . . 72
Caramel Pudding. . . . . . . . . . . . . . . 57
Chocolate Pudding. . . . . . .- - - - - - 53–54
Chocolate Pudding Steamed . . . . 52
Chocolate Steamed Pudding. . . . . 52
Cold Cabinet Pudding. . . . . . . . . . . 56
Cottage Pudding. . . . . . . . . . . . . . . 59–61
Cocoanut Pudding, Feather. . . . . . 60
Cream Custard. . . . . . . . . . . . . . . . . 7
Date and Nut Pudding. . . . . . . . . . 60
Delicious Pudding . . . . . . . . . . . . . . 54
Dumpling. . . . . . . . . . . . . . . . . . . . . . 59
Fig Pudding. . . . . . . . . . . . . . . . . . . . 53
Fruit Pudding. . . . . . . . . . . . . . . . . . 56–57
German Puffs. . . . . . . . . . . . . . . . . . 60
Graham Pudding. . . . . . . . . . . . . . . 57
John's Delight. . . . . . . . . . . . . . . . . . 55
Lemon Cream Pudding. . . . . . . . . . 56
Plum Pudding. . . . . . . . . . . . . . . . . . 55
Plum Pudding, English. . . . . . . . . . 55
Poor Man's Pudding. . . . . . . . . . . . 55
Prune Pudding. . . . . . . . . . . . . . . . . 54.
Prune Snowballs. . . . . . . . . . . . . . . . 56
Raisin Puffs. . . . . . . . . . . . . . . . . . . . 59
Raisin Puffs, Steamed . . . . . . . . . . . 59
Rice Pudding. . . . . . . . . . . . . . . . . . . 57
Shortcake for Six People. . . . . . . . . 59
Snowballs. . . . . . . . . . . . . . . . . . . . . . 58
Sponge Pudding. . . . . . . . . . . . . . . . 56
Steamed Pudding. . . . . . . . . . . . . . 52–53
Steamed English Pudding. . . . . . . . 55
Steamed Fruit Pudding. . . . . . . . . . 54
Steamed Chocolate Pudding. . . . . . 52
Sauce for Above Pudding. . . . . . . . 52
Sauce, Creamy. . . . . . . . . . . . . .. . . 60
Sauce, Lemon. . . . . . . . . . . . . . . . . . 58
Sauce, Orange. . . . . . . . . . . . . . . . . . 61
Sauce, Pudding. . . . . . . . . . . . . . . . . 61
Sauce, Pudding. . . . . . . . . . . . . . . . 60–61
Sauce, Quick for Puddings. . . . . . . 61
Sauce, Strawberry, for Puddings. 60
Sauce, “‘Wonderful” for Plum
Pudding. . . . . . . . . . . . . . . . . . . . . 61
Suet Pudding. . . . . . . . . . . . . . . . . . 53-55
Tapioca Pudding, Hot. . . . . . . . . . . 58