º GH ACE CHURCH COOK BOOK Compiled in 1907 by Women's Guild Revised in 1922 by Women's Guild Astoria, Oregon º J. S. Dellinger Co., Astoria, Oregon ENTERTAINING MENU AND TABLE In arranging the menu, too much should not be attempted and each course should be in pleasing contrast to the last. Except for a very elaborate dinner, raw oysters, a clear soup, fish, one entree, a roast with potatoes, and one other veget- able salad with cheese straws or crackers and cheese, an ice. fruit and black coffee should be sufficient. Butter is never served except at the informal family dinner. The table should have its centerpiece of growing ferns or flowers and two or four candlesticks with wax candles and pretty shades. (No edibles with the exception of bon bons, salted nuts or crystalized fruits in compotiers appear upon the table.) All the china used in the same course should match wherever possible; but a different set of plates are permissable for each course. A supply of extra silver should be laid out in convenient fashion on the sideboard, and finger bowls, dessert plates, after-dinner coffee cups and spoons should be in readiness on the side table. Water in the finger bowls should be warm, with perhaps a dainty flower or a leaf of rose geran- ium floating on the surface. SKELETON MENU FOR FULL COURSE DIN NER Shellfish—on ice with lemon-light oyster crackers. Clear Soup—in soup plates, half full–thick slices of bread or roll folded in the napkin. Hors d'Oeuvers-olives, celery, radishes, etc.—passed after soup is served. Fish–with appropriate sauce, potato balls and cucumbers if possible. Entree–patties, timbale of chicken, or creamed dishes in paper cases—(bread passed.) Meat—with appropriate sauce, jelly, potatoes, one veget- able and fruit punch. Ganne–small birds, whole; others in halves or slices—vary- ing accompaniments. Salad–served with the game—Brie, Rogueſort or cream cheese and crackers. Hot pudding—with wine or lemon sauce. Glace–ice, ice cream or frozen dessert—with sweet waſers. Dessert–nuts, fruits, bon bons, crackers, cheese. Coffee—black, served with sugar alone. ENTERTAINING 7. Before the dessert is served, all the plates, small silver, salt and pepper shakers, and all glasses that will not be used again should be removed. Then the table should be “crumbed”, using a silver crumb knife and a plate. 8. Spoons or knives and forks for the sweet course are usually supplied after the table is cleared; Spoons or knives are laid to the right of the plate; forks to the left: If forks only are called for, they are placed at the right. 9. Black coffee in small cups (for which sugar is passed) is the last course, and should precede the finger bowls unless the coffee is to be served to the ladies in the drawing-room. In that case, the finger bowls should be placed before the ladies leave the table. 10. If the coffee is to be served in the drawing-room the waitress covers a large tray with a white napkin, arranges the filled cups, smoking hot, upon it, and carries it into the room where the guests are assembled. Many hostesses prefer this way of serving. Where there is only one pair of hands to do both cooking and serving still less formality should be observed. The serve ice plate should be omitted; all the knives and forks to be used should be upon the table, with salts and peppers at the corners of the table, or one for every two persons. Bread- and-butter plates, containing butter-ball, and a small butter knife should be placed at the left of the cover before dinner is announced, and dinner roll folded into the napkin. Glasses should be filled with ice water and everything needed should be on the side table before the guests are seated. The plates for each course served on the table should be placed in a low pile, not more than three or four at a time, in front of the host or hostess. As each is filled the maid will lift it to her tray, carry and place it before the guest. THE INFORMAL DINNER The informal dinner to which only a few guests are invited, is served almost like the formal dinner; but where there is only one waitress it is customary to do a good deal of the serving on the table. For this simple dinner, soup, a roast, two vegetables, a salad, dessert and coffee amply suffice. Soup may be served by the hostess from a tureen. The Waitress takes one soup-plate at a time from the sideboard, placing it in front of the hostess; when it is filled she passes ENTERTAINING it to the guest and brings another. Fish may be served by the host and passed in the same manner as the soup. The roast is carved by the host; but entrees, if included in the menu. are served from the side. Vegetables and sauces should be placed on the side-table and passed to each guest when re- quired. The salad may be brought in on individual plates or served on the table by either host or hostess. The dessert is served by the hostess, and the coffee, unless brought in cups from the kitchen, is poured by her. Bon bons and rel- ishes are usually on the table. AFTERNOON TEA The serving of afternoon tea with its dainty accompaniment of sandwiches or cake is coming into ever greater popularity, Whether at an entertainment to which cards for “Afternoon tea at four o'clock” are sent or during the customary after- noon calls. In the former case, naturally, the refreshments are usually more elaborate, though in no case should they he heavy, as dinner is so close at hand. For the small reunion of friends the tea should be made and served by the hostess in the drawing room or living room or in summer weather out of doors. Simple sandwiches and cakes are served with hot tea, coffee or chocolate, though tea is preferable. GRACE CHURCH COOR BOOK 7 SOUPS Formerly Compiled by Mrs. A. J. Taylor Revised by Mrs. John Tait - - - BOUILLON One tablespoon butter, 1/3 lb finely chopped beef off the round, 1 bay leaf, 12 onion sliced, 1 stalk celery, 3 or 4 cloves, 2 slices carrot, 2 sprigs parsley, shell and white of 1 egg. Melt butter in saucepan, add onion and cook till brown, add beef and vegetables and 1 quart cold water, set on back of stove to heat slowly. Simmer gently for 3 hours, beat the white of egg with 1/2 cup cold water and add to the boiling bouillon, add crushed shell, boil 4 minutes, stand 1 minute to settle, strain through wet cheese-cloth. B EEF BOUILLON Six lb beef and bone, 2 quarts water, pepper and salt. Cut and break the beef and bone, put it in the water, let simmer for 5 or 6 hours. Cool and strain through a sieve, removing all fat. Reheat, seasoning to taste with pepper and salt. VEGE TABLE SOUP One large shin of beef, 5 quarts of cold water, 1 tur- nip, 2 carrots, 1 parsnip, 1 root of celery, 1 cup chopped cabbage, 2 tablespoons barley, 1 potato, 2 bay leaves, salt and pepper. Wipe the shin with damp towel, put into soup kettle with cold water and bring to a boil, skin 8 GRACE CHURCH COOK BOOK and let simmer for 4 hours. Skim off all the fat. IIave the vegetables cleaned and run through the food chop- per. Scald the washed barley and add to soup. Simmer 1 whole hour longer. Season to taste. Mrs. Charles M. Stype. SCOTCH VEG ETA B L E SOUP Two carrots, 4 small turnips, 2 dried onions, 2 par- snips, 2 potatoes, 1 small head cabbage, a few sprigs parsley, 1/2 cup rice or barley, 4 lb brisket of beef. Put beef to boil, 1 hour later add vegetables finely chopped, also barley or rice, boil 2 hours longer, skim and serve. Mrs. E. J. Ferguson. VEG ETA B L E SOUP One-half cup chopped onion, 2 cups shredded cabbage, 1/2 cup chopped carrot, 1 leek, 1 tablespoon chopped pepper, 1 cup sliced potato, 1 tablespoon chopped celery, 1 tomato, 1 tablespoon butter or drippings, 11% tea- spoons salt, 1 teaspoon pepper, 1% (ſuarts water. Brown the onion slightly in the butter or drippings. Have the water boiling hard, add all the vegetables except potato and tomato. Boil rapidly for 10 minutes, then gently for 1 hour, add the other ingredients and cook 1 hour longer. B E E F SOUP Two Ib shin of beef, 4 tablespoons butter, 2 onions, 2 carrots, 1 stalk celery, 2 bay leaves, 1 teaspoon sweet marjoram, 2 whole allspice, 2 whole cloves, a pinch of mace, salt and pepper, 2 quarts cold water, 1 tablespoon 10 GRACE CHURCH COOK BOOK until tender, rub through a strainer, add beef extract, butter and seasoning. Thin to a creamy consistency. Mrs. Cherry. BEAN SOUP One quart soup beans, 2 lb fresh pork, lean, 1 pint milk salt and pepper. Soak beans for 1 hour. Cook beans and meat till thoroughly done, at least 3 hours. Season and remove the meat, run beans through a colander. Let boil; add milk, which should reduce the soup to the consistency of thick cream. Remove from the fire as soon as the boiling point is reached. Serve with toast browned in the oven. BLA CR BEAN SOUP One pint pink kidney beans, 1 bermuda onion chop- ped fine, 1 button garlic, 1 tomato sliced, 1/2 cup butter, oil or beef fat, 1 quart liquid. Soak beans over night, boil them until tender, mash and return to the water in which they were cooked, of which there should be about a quart. Run this puree through a sieve to free it from hulls. Fry the onion and garlic in the fat until brown, adding the tomatoes. When well cooked strain through a colander; add the puree, let simmer for 10 minutes and serve. LAMB BROTH Two lb neck of lamb, 1 teaspoon salt, 1 quart cold water. Clean and cut up meat, put meat and bones into a saucepan, add cold water, let stand 1 hour, then heat gradually and let cook below the boiling point for 2 hours. Strain through a sieve and serve. 12 GRACE CHURCH COOR BOOK CORN SOUP Take the ears of corn and run a sharp knife through the grains and scrap from the cobs about 1% pints. Cook in double boiler with about 1 pint of water for 30 min- utes, or longer if the corn is old. Heat 1 pint milk and 1 pint cream, thicken with a little flour, add the corn after it has been strained; season with butter, salt and pepper. Canned corn may be used. Mrs. John Smith. C REAM OF CORN SOUP One pint canned corn, 1% tablespoon chopped onion. 1 bay leaf, 1 pint cream stock. Cook corn, onion and bay leaf for 15 minutes, add cream stock and serve with a spoonful whipped cream on each dish. CORN CHOW DE /* One ounce salt pork, 2 potatoes, 1 small onion, 1 cup boiling water, 1 pint can of corn, 1 pint hot milk salt and pepper. Pare and slice potatoes and onions. Cut the pork into small dice and put over the fire, cooking until crisp and brown; add the potatoes, onion and boiling water. Boil for half an hour, add hot milk, corn and seasoning, bring to a boil and serve. CREAM OF C E LERY One bunch celery, 1 pint boiling water, 1/2 teaspoon salt J/9 teaspoon chopped onion, 3 cups cream stock. Wash and scrape celery; cut small and cook with the water, salt and onion, until thoroughly tender. Mash in the water in which it was boiled, add cream sauce and Selº Ve. - Mrs. E. W. Burlingame. GRACE CHURCH COOK BOOK 13 CE LERY SOUP One head celery, 1 onion, 1 bay leaf; 1/2 quarts water, 2 tablespoons butter, 4 tablespoons flour, 1 pint milk, 1 egg yolk, /2 cup cream, salt and pepper. Remove the tender parts of celery to use on table, wash the remaind- er carefully, and cut up fine add onion and bay leaf, cover with cold water and cook for 40 minutes. Melt butter in sauce pan, add flour and stir in gradually the milk. When thick and smooth, add strained liquor from the celery. Season with salt and pepper. Beat egg yolk with 1% cup cream and add last. ASPA RA (; US SOUP One quart asparagus, 1 pint milk, 1 teaspoon flour, 1 teaspoon butter, salt and pepper. Boil asparagus in 1 quart of water until tender. Rub through a colander and return to the water in which it was boiled. Rub butter and flour together and stir into hot milk, cook till it bubbles. Season and pour into asparagus. Serve at once with toasted bread out in dice. - Mrs. G. W. Wood. C REAM () F A SPARA G|US SOUP Half a bunch fresh asparagus, or the tips of 1 bunch of asparagus or an equal amount of canned asparagus, 1 pint boiling water, 1/3 teaspoon salt, 1 tablespoon chop- ped onion, 1% bay leaf, 3 cups cream stock. Wash and scrape asparagus, cook with the water, salt, onion and bay leaf until thoroughly tender. Mash through a sieve, return to the water in which it was boiled, add cream sauce and serve. 14 GRACE CHURCH COOR BOOK ONION SOUP Four or five medium sized onions, 1 pint cream sauce, parsley, salt and pepper. Cook onions until tender, press through sieve and return to water they were boiled in, add cream sauce, season with salt and pepper. Put finely chopped parsley in each soup plate before serving. Mrs. O. T. Peterson. CARROT BISQUE Place 2 cups grated raw carrots in the double boiler with 2 tablespoons butter, 1 tablespoon sugar, 1% cup water. Cook half an hour, put through sieve, add 2 cups good stock and cook 20 minutes, season to taste. Beat 2 egg yolks well, add 1 cup cream and blend in 1 table- spoon corn starch, stir into the hot liquor. Beat with egg beater a few minutes before serving in cups. Miss Sadie Crang. C REAM OF CA R ROT SOUP One pint sliced carrots, 2 tablespoons butter, 2 table- spoons flour, 1% quarts boiling milk, salt and pepper. Boil carrots in slightly salted water till tender, rub through a sieve. Cook flour and butter till thoroughly blended, add carrots, stir well and add boiling milk. Season to taste and serve with toasted crackers. CLAM NECTAR One dozen clams, 1 quart water, salt, green pepper, whipped cream. Clean and chop clams fine, add a little salt, green pepper, a small piece, and 1 quart of water. Boil 35 minutes, strain and serve in bouillon cups with a little whipped cream placed on top. GRACE CHURCH COOR BOOK 15 CLAM MOUSE Cover fresh clean clams with cold water, add a little salt, pepper and the heart of a small onion. Strain liquor through a fine sieve, season with celery, salt and to each pint, fold in 1 cup whipped cream. Freeze to a soft water-ice consistency. Serve in bouillon cups or can be served hot with a spoonful of whipped cream in each cup. Mrs. H. G. Van Dusen. CREAM OF SPINACHI SOUP One quart spinach, ſº tablespoon chopped onion, i pint cream stock. Wash spinach thoroughly, throw it into dry kettle and place over the fire, stirring until the spinach is wilted. Drain the spinach, saving the water. Chop spinach very fine, return it to the water. add the onion and cook until done, adding a little more water if necessary. Mash in the same water, strain and add the juice to the hot cream sauce. - CLA M C HOWDER Clean thoroughly 1 dozen clams (razor), remove all the black portions to avoid discoloring the chowder, chop clams small or put through a meat grinder. Peel and slice 1 qt of potatoes. Cut 2 or 3 ounces of salt pork into small cubes, place in pan and fry a light brown. Then slice in 1 medium sized onion, allowing it to cook thoroughly, then put in clams. Pepper them well but do not salt as it shrinks and hardens them. Put in a small portion of cold water and allow them to boil for 5 minutes, then put in potatoes with water enough to 16 GRACE CHURCH Cook Book cover them, salt the potatoes freely, let them boil slowly until soft, then add 1 quart milk and boil slowly for 5 minutes Mrs. W. E. Tallant. CLA 1/ BROTH One dozen clams, 1 quart water, butter and pepper and salt, ſº pint cream. Wash clams thoroughly and put into the water, let simmer slowly for about 2 hours. Strain and add 1/3 pint cream, a little butter, salt and pepper to taste. Add more cream if needed. Mrs. Elizabeth Thomas. CLA M C HO WI) EP Two dozens small clams, 1 onion, 1 quart potatoes, sliced very thin, 4 slices pork, 1 pint cream, salt and pepper. Fry pork in granite pot; add chopped clams, potatoes, onion chopped very fine, salt and pepper, add cold water to barely cover, boil until tender. When ready to serve add cream and 1 tablespoon worcestershire Saul Ge. Mrs. G. W. Wood. CLAM AND TOMATO BISQUE One quart clams, 1% cups cold water, one-third cup butter, 1 tablespoon flour, 1/3 onion, 2 cups cream, 1 cup cooked and strained tomato, ſº tespoon soda, salt and cayenne pepper. Pour water over the clams, then drain. To water add hard part of clams, chopped fine. Heat slowly to boiling point, cook 20 minutes, then strain. Cook butter with onions 5 minutes, remove onion, add flour and gradually clam water. Add cream, soft parts of clams, and as soon as boiling point is reached, add GRACE CHURCH COOK BOOK 17 tomatoes to which soda has been added. Season with salt and cayenne and serve at once. OYSTER SOUP Twenty-five oysters and juice, 1 pint milk, 1 ounce butter, 1 hard boiled egg, 1 soda cracker, rolled, 1-4 cup celery, salt and pepper. Boil milk and set aside, bring the oyster juice to a boil and remove the scum. Put the oysters over the fire with the juice and butter, let sim- mer until the edges begin to curl, add the boiled milk, bring to a boil, add salt and pepper to taste. Mix the cracker and celery with the egg, finely chopped; put these into a tureen and pour the soup over them. OYSTER SOUP One pint oysters, 1 quart rich milk, 3 soda crackers, rolled, pepper and salt. Drain oysters and put liquor on to heat, add pepper and salt. Heat milk to boiling point, add crackers. Just before serving put oysters into hot liquor until thoroughly heated. Serve in tureen. Mrs. Cherry. TURKEY BONE SOUP Turkey bones, water to cover bones, 1 onion, 1 stalk celery, 2 carrots, 1 tablespoon barley, 1 teaspoon rice. 1 sprig parsley, pepper and salt. Put turkey bones in kettle and cover with water; boil slowly for 3 hours: add the other ingredients, chopping the onion, parsley and celery, and cutting the carrot and 1 potato into small dice. Boil until the vegetables are tender, season to taste and serve. 18 GRACE CHURCH COOR BOOK CHIC KEN SOUP Three pounds chicken, 1 teaspoon salt, 1 onion, 1 sprig parsley, a little mace. Cover chicken with cold water, add salt; boil up and skim, then add onion, pars- ley and mace, and cook until chicken is tender. Remove chicken and take all the meat off, put the bones back into broth and simmer for half an hour. Remove the bones and strain soup through cheese-cloth. Mrs. T. J. Hardie. GREEN PEA Soup One can peas, 1 pint cold water, 1 pint milk, 3 table- spoons butter, 2 unsifted tablespoons flour, 1 tablespoon white sugar. Put peas on in own liquor, add 1 pint cold water. Drain and rub peas through sieve, and return to the water in which they were cooked and add 1 pint milk. Put butter on stove in saucepan, brown, blend in flour and sugar and add to the other ingredients, add- ing salt and pepper. Serve with toasted bread cut in dice. - Mrs. T. Ryrie. SPLIT PEA SOUP Wash well 1 pint of split peas and cover with cold water, adding 1-3 of a teaspoon of soda and let then remain in it over night. In the morning, drain and rinse, put in a kettle with a ham bone and 1 small onion, some celery, both cut fine. Pour over them 3 quarts of water when soup begins to boil, skim the froth from the surface. Cook slowly 3 or 4 hours, adding water if necessary. When done, it should be rather thick. Stir occasionally until the peas are dis- solved. Mrs. C. Knutsen. 20 GRACE CHURCH COOK BOOK A NOVEL AND DELICIOUS SOUP Five dark red beets, 1 quart rich milk, 1 level table- spoon butter, 1 level tablespoon flour, 1 cup hot milk, salt and pepper. Cook beets till tender, peel and cut in bits, put to simmer in the milk, crushing the beets until the soup is colored pink; add salt and pepper to taste. Strain and thicken with butter and flour and hot milk, strain again. Serve as it is or poured over 1 cup of whipped cream in a tureen and stirred before serving. Mrs. G. H. George. SALMON SOUP One-third can of salmon, 1 qt, scalded milk, 2 table- spoons butter, 4 tablespoons flour, 1% teaspoons salt, few grains pepper. Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk thickened with the butter and flour. Season to taste. VERMICELLI SOUP One-half cup vermicelli, 1 quart stock, 1 teaspoon Worcestershire sauce, 1-2 saltspoon pepper, 1-2 tea- spoon salt. Cook vermicelli 10 minutes in boiling salt- ed water, drain and add to the boiling stock, season to taste and serve. CHICKEN GUMBO One tablespoon butter, 1 tablespoon chopped onion, 1 quart sliced okra, 2 quarts hot water, 3 small toma- toes, chicken, flour, salt and pepper. Brown the onion in the butter; add the okra and fry until the okra will rope from a spoon. Stir constantly. Pour all into the GRACE CHURCH Cook Book 21 hot water and boil down to a quart. Seald and peel the tomatoes, cut into small pieces and add the soup. Next sprinkle with salt, pepper and flour, the wings, back and neck of a chicken and fry a light brown. Lift from frying pan with a fork and add to the soup half an hour before serving. WHITE SOUP One veal knuckle, 14 lb macaroni, 1 pint cream, nut- meg, mace, and lemon peel. Simmer veal 3 hours, add macaroni, when done add cream and seasoning. One- third cup rice may be substituted for macaroni. Mrs. P. A. Stokes. CHILI BISQUE Four sweet chili peppers, 1% cup boiled rice, tobasco, salt, 1 egg, 1/4 cup cream, 1 pint hot milk. Remove the seeds and veins from the peppers, boil and press the pulp through a colander. To this add 1 cup boiled rice, mashed smooth. Season with tobasco and salt. Beat egg, add the cream, then the hot milk, and pour all into bisque. - CREAM STOCK One pint milk, 1 tablespoon butter, 1/3 tablespoon salt, red or black pepper. Melt the butter and add the flour, being careful not to let it burn. Add milk gradually, stirring constantly to prevent lumps. Add the seasoning. VEGE TABLE STOCK One carrot, 1 onion, 1 stalk celery, 2 turnips, 2 toma- toes, 1 tablespoon sugar, 4 tablespoons oil or fat, 2 qts. 24 GRACE CHURCH COOK BOOK with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps. Cook 20 minutes stirring constantly at first. Cook to- mato with sugar 15 minutes, add soda and rub through a sieve. Combine mixtures and strain into tureen, over salt and pepper. Mrs. Norris Staples. RICE TOMATO SOUP Three quarts stock, 1 can tomatoes, 1 tablespoon catsup, 1 small onion, 2 tablespoon rice, salt and pepper to taste, cook until rice is tender. 2. - Mrs. E. M. Baker. ASPARA G|US SOUP Let come to a boil 3 pints rich milk thicken slightly, add piece butter size of egg. Put 1 small can asparagus through coarse sieve, and add to milk. Salt and pepper to taste. Pea and celery soup is made the same. Corn soup is made the same, only add a spoonful whipped cream to each cup when served. CLA M C HOWDER Cut up 2 dozen clams. Put to cook in cold water and let simmer till tender. Add 1 cup minced bacon or salt pork, which has been fried to a golden brown; 2 blades garlic, 1 small onion, 3 cups diced raw potatoes. Let simmer at least 1 hour. Before serving add 1 cup rich milk or cream. H. M. H. GRACE CHURCH COOR BOOK 25 Fish and Sauces Formerly Compiled by Mrs. C. J. Trenchard and Mrs. P. L. Cherry. Revised by Mrs. Harry Brooks. PLANKED FISH (Halibut or Salmon) Select a piece about one inch thick near the middle of a medium fish, so that it covers plank. This makes about 2 lbs or a little over. Put plank in oven with 2 strips of bacon on it. Let the plank get greasy looking and hot. Salt and pepper fish and put on top of bacon. Then put heaping tablespoon of butter in pan and melt, pour some over one cup of bread crumbs to moisten them; then into the rest of the melted butter put heaping tablespoon of flour to make a soft paste. Open oven door in about 20 minutes, and spread paste all over fish. If oven is not terribly hot put on crumbs at same time. If oven is quite hot one half hour is enough. Do not let fish get dry. Let brown and serve with slices of lemon. Mrs. T. P. Haller FISH LOAF (White Fish or Salmon) One and one-half cups cooked fish, 1 large onion, 1 cup bread crumbs, 1 tablespoon chopped parsley, 1 egg, 1 tablespoon shortening, 1/2 cup milk or water. Mix together, form into loaf, and bake slowly 30 minutes. Serve on hot platter with cream sauce, garnished with lemon and parsley. Mrs. R. T. Oliver. 26 GRACE CHURCH COOK BOOK SA UCE TARTA RE Chop fine 2 small pickles, 1 teaspoon capers, 3 or 4 pitted olives, 1-2 teaspoon chives or onion, a little par- sley, chop fine and drain off the juice and gradually blend with 1 small cup mayonaise dressing. Keep in a cool place. Mrs. Charles M. Stype. CAPER SA UCE A desert spoon of capers put into half pint of white sauce with a teaspoon of vinegar, makes caper sauce. DRAWN BUTTER SA UCE Put 2 tablespoons of butter in a sauce pan to melt but do not brown. Stir in 2 tablespoons of flour until smooth, then stir in slowly 2 cups of boiling water and let it simmer until it thickens. Season with salt and pepper and squeeze in the juice of half a lemon. MINT SA, UCE Chop some mint fine, boil half a teacup of vinegal. with 1 tablespoon of sugar. Throw in the mint and boil up at once. Pour in a sauce boat and let cool a little before serving. ITA LIAN SA UCE Simmer together for 20 minutes 1-2 can tomatoes, 6 cloves, 3 sprigs of parsley, 1 teaspoon mixed herbs, 1% teaspoon pepper corns, 1/3 teaspoon whole allspice. Slowly brown 2 tablespoons chopped onions and 1 table- spoon of butter until very dark. Add 2 tablespoons GRACE CHURCH COOR BOOK 27 flour, brown again, add gradually 1 cup of rich brown stock, then the cooked tomatoes simmer 10 minutes, rub through a sieve and add more seasoning if desired. C REAM SA UCE One cup milk, 1 cup hot water, 14 cup cream, 1 table- spoon butter, salt, 1 tablespoon flour, juice of 1 lemon Cook butter and flour together, add hot water from boiled fish, milk and cream. Stir until this boils, then add lemon and salt to taste. This sauce is the basis for the following: Egg and Parsley Three hard boiled eggs chopped, 2 teaspoonfuls par- sley chopped, add these to cream sauce before serving. - SA UCE FOR BOILED SA LMON One pint of sweet cream, 2 tablespoons butter, 3 hard boiled eggs chopped fine. Season with salt and pepper and thicken with cornstarch. Mrs. J. Dunphy. BROWN SA UCE One tablespoonful butter, 1 tablespoonful flour, 2 cloves, 1 bay leaf, 1 teaspoonful chopped onion, 1 tea- spoonful chopped parsley, 1 cupful brown stock. Heat stock: blend together butter and flour, add to hot stock with cloves, bay leaf, parsley, and onion. Cook for a few minutes. Strain, and serve hot. HOL LAND AISE SA UCE One-half cup butter, yolks of 2 eggs, one-third cup boiling water, 14 teaspoon salt, Dash cayenne, 1 table- 28 GRACE CHURCH COOK BOOK spoonful lemon juice. Wash and divide butter into three parts. Put one part with yolks of eggs and lemon juice in saucepan over hot water, stir constantly until butter is melted; add second piece of butter, and, as it thickens, third piece. Add water, cook one minute and season. Serve. MAITRE De HOTEL SAUCE Four tablespoons butter, 1 tablespoon parsley chopped, juice of 3 lemons. Mix well. - FISH DRESSING Either of the following recipes may be used to pre- pare a stuffing for any fish: 2 cups bread or cracker crumbs, 1 cup mashed potatoes, 1 well-beaten egg, 2 tablespoons butter, 1 teaspoon sage and savory, or a little thyme, and 6 chopped clams or oysters; moisten with milk, salt, and pepper to taste. For a plainer dressing, use 1 pint bread crumbs, or 1% pint cracker crumbs, 4 tablespoons melted butter, 1 egg beaten, pepper, salt, 2 tablespoons chopped pickle, A teaspoon onion juce. BAR. ED SHAD ROE Two large roes, sprinkle with salt, and stand half an hour. In the bottom of a baking pan put a layer of fine bread crumbs mixed with a chopped onion, chopped parsley, 6 chopped mushrooms, melted butter, and a little lemon juice. Lay the roes on the crumbs, sprinkle with more crumbs seasoned and dressed like those in the pan. Over all pour a cupful white stock 30 GRACE CHURCH COOR BOOK put through a pastry tube. Return to the oven to brown the potato. Garnish with slices of tomato, cucumber and lemon and sprigs of parsley. HOW TO SA UTE FISH Fish may be fried in oil, salt pork fat, lard, or clari- fied drippings. Have fat hot and use as little as pos. sible to cook fish and keep from sticking to the pain. Pork fat is obtained by trying out thin slices of fat salt pork, being careful not to let it burn. Pork gives the fish a flavor not to be obtained by any other oil or fat. When pork fat is used, salt should be added but spar- ingly. Fried fish should be seasoned while cooking. After wiping dry, fish should be rolled in Indian meal. flour, or sifted crumbs before frying. If the fish has been on ice, or is very cold, do not put it in the fat fast enough to cool it perceptibly. Watch carefully while cooking; don’t break or mutilate the fish in turning; cook brown, drain on a sieve, colander, or paper, and serve hot on a napkin. Unless fish are very small, they should be notched on each side before rolling in meal previous to frying. B.A. R. ED SA LIMO N TIPOUT WITH OF EA M Wipe dry and lay in a pan with enough water to keep from scorching. Bake slowly an hour, basting with butter and water. Into a cupful cream stir 3 or 4 table- Sp00ns boiling water, add 2 tablespoons melted butter and a little chopped parsley; add it to the gravy from the dripping pan in which fish was baked; lay the trout on a hot platter and let the gravy boil up once, then pour over the fish; garnish with sprigs of parsley. GRACE CHURCH COOK BOOK 31 HOW TO BROIL FISH Broiling is probably the simplest as well as the best method of cooking many kinds of fish, the flavor and juices being better preserved. Salt pork is the best thing to use. The double broiler is the best utensil, though they may be cooked on a griddle or a spider. Heat and grease well before laying in the fish, the flesh side first; when that is perfectly browned, turn and finish cooking. Serve on a hot platter, spread with butter or cream or both, and season to taste. Or a fish may be broiled in a drip- ping pan, and if the oven is hot will cook nicely. Baste once or twice with butter or cream while cooking. HOW TO BOIL FISH Boiling is the most insipid way of cooking fish, yet there are certain varieties that are better cooked this way if accompanied by a rich sauce. Fish, if boiled in a common kettle, should first be wrapped in cheese cloth, to preserve its shape. Boiled fish should be served with a sauce. A fish of 6 pounds should boil or steam in 30 or 35 minutes. The water should always be salted. A boiled fish may be stuffed if desired. B.A. R. ED HALIBUT Take a square piece of fish, weighing 5 pounds, wash, wipe dry, and place in the dripping pan with a few thin slices of salt pork on top. Bake one hour; baste with melted butter and water. Stir into the gravy 1 tablespoonful Worcestershire sauce, juice of 1 lemon, seasoning to taste, and thicken. Serve the gravy sepa- rate; garnish with slices of hard-boiled eggs. 32 GRACE CHURCH COOK BOOK BAKED SMELTS Dip in beaten egg, roll in cracker crumbs, season with salt, pepper, and a little nutmeg, lay on a sheet of but- tered paper in a buttered baking pan, put a piece of butter on each fish and bake delicately brown; serve on a hot dish, garnished with slices of lemon and parsley. BARTED SHAD Stuff with a dressing; sprinkle the fish with flour, lay in a pan with a few thin slices of pork on top. Bake a medium-sized fish 40 minutes; add a little hot water, butter, pepper, and salt to the gravy; boil up and serve in gravy tureen. Garnish the fish with sprigs of parsley. A tablespoonful anchovy sauce is a decided improve- ment by giving the gravy a better flavor. SWEET AND SOUR FISH One pound fresh salmon, salt and place on ice. Then prepare 1 carrot, 1 onion, boil until tender. Then add the salmon. In the meantime prepare 3 ginger snaps, 3 tablespoons vinegar, 3 tablespoons sugar. When the fish has boiled 6 minutes add this and a few raisins. - Mrs. Louise Sommers. BROILED SA LIMON Salmon, pepper and salt. The choicest piece for broil- ing is the thin part (or belly) which is hard to get, so substitute a two inch slice from the thick part of the fish. Broil over clear, hot coals, place on a hot platter, salt, pepper and serve at once. Mrs. E. S. Cherry. GRACE CHURCH COOK BOOK 35 Entrees and All Shellfish Compiled by Mrs. G. H. George. Revised by Mrs. C. L. Houstom. BROWNED SWEETBR EADS One pair sweetbreads, boiled or cut into half inch cubes; 1 cup stock from the sweetbreads, 1 tablespoon Worcestershire sauce, 1 tablespoon Sherry, 1 teaspoon onion juice, 14 cup cream, pepper, salt and made, chop- ped parsley. Put a tablespoonful of butter into a stew- pan, add flour and fry a golden brown. Add the sauce, salt, pepper, onion juice and mace. Put in the sweet- breads and simmer for a few minutes. Add cream and then the sherry, just before serving. Serve on toast or in ramakin cases and sprinkle chopped parsley lightly over the top. Mrs. P. L. Cherry. LIVER, BRAINS, OR FISH TIMBA LS For fifteen people use 21%lb fish. Skin about 25 cents wirth of brains and wash through colander, add chopped mushrooms and season with salt, pepper and cayenne. Take about three balls of butter, stir to a cream, add yolks of 2 eggs and a half cup of cream, mix with the brains and mushrooms. Lastly add beaten white of one egg. Boil in well buttered timbal forms. Cook one hour in a pan of water, covered. Serve with poulette sauce and chopped mushrooms. Mrs. C. Coller. 36 GRACE CHURCH COOK BOOK TIMBALS, CUPS Three tablespoons melted butter, 2 cups flour, 2 eggs beaten separately, 2 cups milk scant, 3 tablespoons bran- dy. Heat timbal iron in hot lard, dip into mixture and return to hot lard for a second or two. This receipe will make 75 cups. A most delicious entree. Mrs. C. L. Houston. ENTREE FOR TIMBALS Brains, sufficient for 10: 2 sets brains parboiled in salt water, 1 can mushrooms, 1 qt. milk or cream 1-2 cup catsup, 1 cup small oysters, cayenne pepper to taste Thicken cream a little, add catsup, piece of butter size of an egg, 1 teaspoon sugar, cut brains into bits: cut up mushrooms and add oysters last. Do not let boil. Sweet- breads may be used the same as brains. Mrs. C. L. Houston. FLORENTINE EGGS Chop together the contents of one can of mushrooms, 6 hard boiled eggs and 1 small onion. Make one pint of rich cream sauce, season, and cook altogether for one minute. Serve in ramakins with buttered bread crumbs on top, or on a plater, garnished with parsley and rings of the whites of hard boiled eggs. CREAM SAUCE for A Boy E. Two tablespoons butter, when soft, work in one table- spoonful flour, add gradually 2 cups of rich milk and let come to a boil. Mrs. A. D. Garner. 38 GRACE CHURCH COOK BOOK Cook this all together till thoroughly done. Cut up and fry 1 spring chicken to a golden brown. Have 4 cups cooked spaghetti; place chicken on bottom of baking dish put half spaghetti over chicken, sprinkle 1 cup grated cheese through spaghetti, add rest of spaghetti, then pour chili sauce over all, dust top with cheese. Bake 30 minutes. Serve with shoe string potatoes; hot French bread, water cress, green onions and radishes. Makes a deligious luncheon. Mrs. C. L. Houston. ofrion ºn AND woodLºs Cook noodles about 20 minutes in salt water. Dice chicken; put alternately layers chicken and noodles. Thicken chicken broth with flour, season, pour over chicken and noodles, dust with cracker crumbs, and bake 15 minutes. Olive M. Hulse, San Francisco. PRESSED CHIOR EN Boil chicken until tender, then remove all bones and chop, not very fine; add piece of butter, salt and pepper to season well. Have about a pint of the broth into which dissolve a 1% box of gelatine. Stir the chopped chicken into this, let come to a boil, turn into a dish and set aside till cold when it can be sliced and served. Mrs. H. G. VanDusen. VEAL CHICKEN Take 3 pounds of veal steak, cut thin and trim and cut each steak in three pieces. Pound, dredge well with flour, put piece of butter and some chopped parsley on each piece, roll up and secure with skewers, fry brown GRACE CHURCH COOK BOOK 39 in plenty of butter, then add one cup or more of boiling water, put on back of range and cook one hour, take up meat and remove skewers, thicken gravy and strain over meat. Mrs. Anna Nimms Brown. |IOOR O'HIC KEN PIE Use for this purpose the breast ends of the ribs of Veal. Cut in pieces and stew till tender, seasoning with pepper, salt, a small onion and piece of carrot. When done remove all bones and vegetables. Add a cup of cream and a generous piece of butter. Thicken with a little flour and water, and put into baking dish. Cut out enough rich baking powder biscuits an inch thick to cover top, and bake in well heated oven. Mrs. H. G. Van Dusen. CHICA EN AND CRA B ENTREE Cook one hen until tender in plenty of soup with a small onion, 1 blade garlic cut in small pieces. Meat from 1 crab in nice sized pieces, 1 can mushrooms, 1 can peas, 1 bottle olives. Make a poulette of the chicken soup. add water from peas, mushrooms and olives, 1% cup Worcestershire sauce, 3 tablespoons brandy or sherry, salt and pepper to taste. Put cut up chicken, crab, mush- rooms into poulette and let cook in double boiler slowly until ready for use. Serve on patty shells, hot biscuits, or mashed potatoes. Sprinkle peas over top; garnish with parsley and olives. The same may be made of crab and sweetbreads: chicken and sweetbreads, shrimp and clams, of any pal- atable combination. Mrs. C. L. Houston. 40 GRACE CHURCH COOK BOOK POULETTE Foundation for many delicious ramekin, entrees, and luncheon dishes: 3 heaping tablespoons flour, 1 large slice butter, melt together, add 1 quart hot milk, cook until a thin gravy consistency. This may be increased by the addition of any liquid desired. Flavor with salt, pepper, Worcestershire sauce, sherry or brandy. 2 Mrs. C. L. Houston. OYSTERS AND NOODLES Noodles—3 eggs, 1 level teaspoon salt and flour to make as stiff as can be handled, roll out very thin, cut into strips 1-2 inch wide, and cut again into lengths about 1 inch long. Cook in salt water till done. Line a baking dish with a layer of noodles, a layer of small oysters, season to taste, repeat until filled. Pour over this 1 cup melted butter, 1 cup cream, and a little of the oyster nectar to which has been added 1 teaspoon flour. Cover top with grated bread crumbs which have been sprinkled with melted butter. Bake until oysters shrivel a little. May be baked in ramekins, or timbal cups. º Mrs. C. L. Houston. CREAMED OYSTERS (Very Fine) One pint oysters, 1% cups milk, 41% tablespoons flour, 3 tablespoons butter, 1/3 teaspoon celery salt, salt, and pepper. Make a white sauce of the milk or milk and cream mixed, flour, butter and seasoning, have the spoons level full. Cook the oysters till plump, drain and add to the sauce. If necessary to make the sauce some- time before using put a few bits of butter on top to prevent crust from forming. Miss K. Gile. GRACE CHURCH COOR BOOK 41 CREAMED OYSTERS Two dozens large oysters, 2 tablespoons butter. 11% tablespoons sifted flour, 1 cup milk, salt, cayenne or paprika. Put Oysters with their liquor to scald until they shrivel; heat the milk, stir in flour made smooth with cold milk, cook fifteen or twenty minutes, stir in the hot oysters, butter and pepper and salt, serve in hot patty shells. Mrs. R. Carruthers. SCAL LOPED OVSTERS Oysters, crackers, butter, pepper, salt, 1 small cupful cream. Put a layer of drained oysters in a dish, then crushed crackers, pepper, a dash of cayenne, salt and pieces of butter. Repeat till the dish is filled, covering the top with crackers, pour over the cream and bake twenty to thirty minutes. Mrs. G. H. George. SPANISH MACARONT OF RICE Two slices of salt pork cut in dice and fried brown. Fry 1 onion, 1 garlic chopped in pork fat. Take can tomatoes, strain into onion and pork fat, also, 1% can corn. Add some soup stock or gravy of any kind, plenty of red pepper, and dash of tobasco sauce; 3 cups boiled rice or 1 pound package cooked spaghetti or macaroni and pour the above mixture over and let stand on back of Stove 1 hour. - Mrs. C. H. Callendor. SPANISH RICE-HAYANA STYLE One cup uncooked rice, steam until done; 1 pint little neck clams, 6 large red peppers, 1 large cup chicken stock, 2 tablespoons Worcestershire sauce, 1 tablespoon 42 GRACE CHURCH COOK BOOK sugar, piece of butter size of an egg, 1 cup tomatoes canned, rubbed through strainer. Cook peppers slowly until mushy and rub through strainer, using water they were boiled in. Mix tomatoes, peppers, stock, sugar, Wor- cestershire sauce, salt pepper together then stew rice with this mixture adding clams which have gotten hot through. Let cook in double boiler until seasoning is all through rice. A fine chafing dish receipt. FRIED RAZOR CLAMS Wash the clams thoroughly in cold water, then clean them, using a knife to cut out the shell. After pre- paring them for cooking, dip the clam in a thin batter of egg and milk. Then roll in cracker dust. Have your frying pan hot, use fresh butter for frying. Cook to a good brown, and serve with sliced lemon or to- mato sauce. Hotel Moore Style. Note—Some cooks put the clams in boiling water to take them out of the shell. That will make the clams tough and unfit to eat. CLAMS Two dozen clams chopped fine and boiled in a very little water until tender. Make white sauce of 2 table- spoonful butter and two tablespoonsful flour. Add enough cold milk or cream to make sauce, also the liquid the clams are boiled in, 1-2 tablespoonful to- mato catsup, salt and pepper. Add one can mush- rooms cut fine and three hard boiled eggs cut fine; put into ramekins and cover with bread crumbs and bits of butter; bake until brown and serve. Mrs. G. W. Lounsberry. GRACE CHURCH COOK BOOK 43 SCALLOPED CLAIMS One dozen clams, 1 cup milk, 2 eggs, butter, pepper and salt, cracker crumbs. Clean the clams thoroughly and chop fine. Put iayer of clams in dish, then layer of broken crackers, sprinkle pepper and salt and lumps of butter over this. Then clams, crackers, pepper, salt and butter as before. Beat the eggs light and add one cup of milk to this. Pour over the mixture and bake one-half hour. Mrs. B. Van Dusen. CLAM FR ITTERS Two dozen razor clams chopped fine, 1 pt. fine cracker crumbs, 1-2 pt. milk, 3 eggs, pepper and salt to taste. Beat eggs, cracker crumbs and milk to a smooth batter, stir in clams and seasoning. Fry in hot lard or drippings, put in spoonful at a time and fry until nicely brown. Garnish with parsley. Mrs. R. Carruthers. CLAMS ON THE HALF SHIELD One dozen razor clams, minced onion, cracket crumbs, cream, butter, pepper, salt, parsley, tomato sauce. Carefully remove one dozen razor clams from their shells so as not to break the shells. Thoroughly clean the clams in cold water, removing all dark parts and the syphon or neck. Drain well and chop fine the tender parts. Season with a little minced onion, tomato sauce, pepper and salt. Mix in enough cracker crumbs to take up the moisture, then wet with cream, and fill the half shells, dot with bits of butter and sprinkle with minced parsley. Place the filled shells 44 - GRACE CHURCH COOK BOOK in large baking pan and bake in quick oven till brown. Serve at once on hot plates. Mrs. H. G. Van Dusen CLA M PIE) One and one-half dozen clams, 3 slices bacon, 2 large potatoes, 1 clove, garlic, 1 cup cream, salt and pepper, 1 tablespoonful Worcestershire sauce. Cook clams whole, 2 1–2 hours, slowly, in sufficient water to cover. Make crust as for chicken pie and line a baking pan. Put in layer of clams, layer of sliced potatoes and seasoning and so on till full, cut bacon strips and spread on top, pour on liquor from clams, add 1–2 cup cream and sufficient flour to thicken a little, put on top crust, bake slowly for about 3–4 of an hour, after which, wash top of it with cream and set in oven for a minute to brown. Mrs. C. L. Houston SHIPIMPS NEWBERG Three cans shrimps, 3-4 cup cream, whipped; salt, cayenne pepper to taste, 2 eggs, well beaten; 3–4 cup sherry, 1 heaping teaspoonful butter, 1 teaspoonful sugar, 1 teaspoonful Worcestershire sauce, 1 1-2 cups mushrooms. Melt butter in chafing dish, put in shrimps, beat up, then turn sherry over them and cook about 3 minutes. Add cream, eggs and seasoning. serve with toast. Mrs. John Causey, Delaware. DEVILED CRAB. (Very Fine) Two large crabs, 1 onion, 1 oz. butter, 1 tablespoon- ful flour, 1 tablespoonful salt (scant), 1-2 teaspoon- ful white pepper, 1-2 teaspoonful cayenue pepper, 1-2 GRACE CHURCH COOK Book 45 teaspoonful mustard, 1 teaspoonful chopped parsley, 1 tablespoonful Worcestershire sauce, 1-2 pt. White stock or water, 4 yolks of eggs. Fry onion in the butter till of a golden brown color, add the flour and moisten with the stock or water, stirring constantly till the sauce hardens, add the seasoning and stir well. Then add the crab meat, and cook for 20 minutes. Put back off of the hot fire, and add the eggs, well beaten; stir again for a moment, then put in shells, sprinkle the top with bread crumbs, moisten with a little butter, and put in the oven for a few minutes till brown. Miss Boelling LOBSTER a la NEWBERG One and one-half cups lobster, 1 cup mushrooms, 3-4 cup maderia or sherry, 1 cup cream, 2 eggs, yolks only; 1 tablespoonful butter, 1 teaspoonful Worcester- shire sauce, 1 teaspoonful sugar, 1-4 teaspoonful salt, Cayenne to taste, 2 or 3 minced olives; cut lobsters into cubes. Put butter into chafing dish, melt, add lobsters, mushrooms and seasoning. Cover and let simmer for 5 minutes, then add wine and cook 3 min- utes longer. Beat cream and eggs together, add to lobsters and shake well until it thickens. Crabs may be used the same. RICE AND SHRIMPS One pint shrimp, 1 pint cream, 1 cup boiled rice. 1 tablespoonful butter, catsup, Worcestershire sauce, 1 or 2 drops tabasco sauce, salt and Spanish pepper. Melt butter, stir in rice and add cream. Add season- ing until rice is color of shrimp. Cut shrimp in cubes 48 GRACE CHURCH COOR BOOK a boil or soup stock. Garlic and brown quickly all over. Have oven very hot. If desired well done, cook longer. Three-quarters of an hour makes a roast rare and very juicy. Veal–Should be well dredged with garlic, salt, pep- per, a little sugar and plenty of flour. Start veal in brown butter or chicken fat if one has it, or beef fat. Then add a dipper of water and baste well for a couple of hours and perhaps 2 1–2 hours, according to size. Leg of Lamb–Should be cooked almost exactly the same as a roast of veal. Pork-Can be cooked the same, and as long or longer. –Anonymous. When roasting pork or lamb, have three cups of boiling water in the bottom of the roaster, make a paste of 1-4 cup of tomato catsup, 1 tablespoonful of vinegar, 1 tablespoonful of flour, 2 tablespoonsful of jelly. Mix thoroughly, spread on the roast, salt and pepper. When roasting lamb or mutton, half an hour before it is done, surround it with halves of unpealed pears, and serve the pears with the roast. When cooking a pot roast, when about half cooked, drop a whole apple in kettle and leave until meat is done. When cooking chicken or turkey, use the outside stalks of celery and some of the leaves, remove them when thickening the gravy. When fixing jellied or pressed chicken or veal and small tongues, add a few stuffed olives and pieces of English walnuts. 52 GRACE CHURCH COOK BOOK and a little sugar and plenty of butter to start it. Don’t have the oven too hot. Have a cup of boiling water to which is added a little butter; baste every 10 minutes with this, after it has commenced to brown. A young bird about 12 to 14 lbs. requires 2 1-2 to 3 hours. Cut neck off short, use neck, gizzard, heart and liver for giblets. Boil slowly in plenty of water until very tender. Chop up fine and use a generous por- tion of stock giblets were cooked in for gravy. Add to this seasoning salt, pepper, 2 tablespoonful Wor- cestershire, 1 heaping tablespoon sugar, 1 wine glass sherry, 2 tablespoonsful brandy, add giblets, thicken with flour. A brown gravy can be made of gravy in pan the turkey was basted, using half of giblets if desired. CHESTNUT DRESSING FOR TUR KEY Ten lbs. Spanish chestnuts boiled till soft, when they are easily squeezed out of shell, 1-2 cup melted butter, 3 tablespoonsful Worcestershire sauce, 1 tablespoon- ful tabasco, if desired, hot, 1-2 if not; 2 tablespoonful brown sugar, 1 wineglass sherry, 1 wineglass brandy, salt to taste. Thin down with 1 qt of giblet stock or chicken stock. Stuff turkey full and sew up; also fill skin at neck where craw was removed, sew up neck well, also place where dressing was put in. Mrs. C. L. Houston DRESSING FOR TUR. KEY OF CHIO KEN One loaf baker's bread, thoroughly dried out in oven, put through meat grinder. Put 1 large cup melted grease, butter preferred, in a frying pan, put 54 GRACE CHURCH COOK BOOK and sprinkle on almonds, when cold and ready to serve, fill 2 cups of chicken cut in small pieces, 1 1-2 cups shredded celery, moistened with mayonnaise salad dressing. Mrs. Carlton B. Allen. POT ROAST TONG UE Cook 1 tongue until it can be skinned; skin, put into iron pot and brown in butter, add water to cover, 1. bay leaf, 6 cloves, 8 small red peppers, salt to taste, piece of cinnamon bark. When gravy is seasoned, re- move spices, thicken gravy and let simmer till tender. Mrs. C. L. Houston JELLIED CHICKEN Simmer 1 hen till tender in water sufficient to coven. Add to water 1 onion, salt and pepper, 1 small bay leaf, little parsley; when done cut up in small pieces. Cook broth down to 1 good cupful, strain, add 1–4 box gelatine dissolved in a little cold water. Line a mold with ripe olives, piece sliced tomato, strip of green pepper, put chicken carefully over this, and pour stock over. Set away to harden. May be served with mayonnaise. Mrs. C. L. Houston BAKED CHIOR EN PIE) Stew 1 hen till tender; cut up into small pieces; make a rich gravy. Line a baking dish with a very rich biscuit dough, put in chicken, gravy and small pieces of potato, cover top with crust, wash over with melted butter. Bake one half hour. Mrs. W. A. Hansoom GRACE CHURCH COOK BOOK 57 STEAR PIQUANT One extra thick sirloin steak, 1 cup steak fat, 2 cups peeled garlic. Cut fat up in small pieces and fry with garlic to a golden brown. Fry steak as desired, salt, pepper and put garlic and fat fryings over top. Mrs. C. L. Houston SPARE BIBS a la CREODE Two side ribs, salt, pepper, 1 tablespoonful sage; mix seasoning well onto ribs, cut up 4 celery stocks, 2 green peppers, 2 onions, 1 tomato; place between the pieces of ribs. Brown ribs, turning often to keep from burning; when top is brown, turn over. After they have been in oven 1–2 hour, pour water enough to make desired quantity of gravy. Cook 2 hours. Mrs. C. L. Houston FLANIA STEAR Pound 1 flank steak until very tender, salt, pepper, dredge with flour, put on a broiler or grate in baking pan. Make a rich brown butter gravy, pour over steak. Cut up 1 can mushrooms and put into gravy. Let simmer about 2 hours. Fry out to a golden brown 2 onions cut into small pieces. Sprinkle over top of Steak when served. Mrs. W. E. Schimpff BAR. ED PORK TENDER LOIN'S Split the tenderloins lengthwise nearly through, stuff with a well seasoned bread crumb filling. Tie a string around to keep filling in. Spread over with butter, sprinkle with pepper and salt, use just large GRACE CHURCH COOK BOOK 50 onions, 2 pimentoes, minced; a sprig of parsley cut fine, 2 even teaspoons salt, 1 1-2 cups stock. - Mrs. Harry Brooks. VEAL LOAF Three lbs, veal, 1 lb. of fresh pork, 2-3 cup of cracker or bread crumbs, 3 eggs, 1 teaspoonful of black pep- per, 1 tablespoonful of salt, pinch of sage, also of mace, make in a loaf and sprinkle with bread crumbs. Mrs. Norris Staples. STUFFED FLAN A STEAR Fry 2 tablespoons of chopped onions in 1 tablespoon of crisco, add 1 cup of soft stale bread crumbs, 1-4 of a spoonful of herbs, salt and pepper; spread this over the steak and roll and tie firmly. Brown steak all over in tablespoonful of crisco, remove to casserole, add 1 tablespoonful of flour to crisco, brown; add 1 cup of stock or boiling water and 1 cup of strained tomatoes, season with salt and pepper and pour over the meat; cover and cook slowly till meat is tender or about 2 hours. Pimento in dressing if desired. Mrs. C. C. Utzinger. BRAISED ST EA R ROLLS Cut slices of round steak in pieces 6x4 inches, cut very thin slices of fat salt pork, lay on the strips of steak; roll up tightly and tie with strings; put a heap- ing tablespoon of butter in a dutch oven or an air- tight kettle and when hot put in the rolls, pack close- ly in the kettle; simmer for 2 hours in its own juice, 62 GRACE CHURCH COOK BOOK flour, and perhaps a little more butter; pour over steak, cook for 3-4 of an hour, turn occasionally; whole potatoes may be added if liked. Mrs. J. F. Ward. SWISS STEAR Get a round steak an inch thick, pound in all of the flour on both sides that it will consume, put in a hot skillet, brown on both sides, add minced onion, sage and bay leaf, small red pepper pod, salt and black pepper, dash of Worcestershire sauce, if liked; cover with hot water and bake for 2 hours, add more water as needed. Mrs. Hill. BEEF STEAR PUDDING Take 1 round steak, cut in cubes, salt and pepper to taste, put in a pudding dish or pan, slice onions on top, as many as liked; add a small amount of water for the gravy; make a crust of 1 cup of ground suet, 2 cups of flour, 1 teaspoonful of salt, 1 teaspoonful of baking powder and water enough to make a stiff dough to roll out and put on top of the meat; tie up in a cloth, put in a kettle of boiling water and boil for 3 hours, add boiling water when needed. The water should not cover the pudding. Mrs. T. O. Withers. BAKED HASH IN CASSERO LE Put meat and potatoes (fresh or left-over) through food chopper using the medium size knife. Fry one minced onion brown, mix meat, potatoes and onions, place in a casserole, cover with macaroni or spag- hetti that has been thoroughly cooked in salted water, GRACE CHURCH COOK BOOK 53 pour over enough milk to almost cover the ingredients, sprinkle cracker crumbs and dot with butter or grated cheese. Salt and pepper to taste; bake 20 minutes. Mrs. Otto Gramms. PLANA ED HAMBUI, G E H STEAR One and one-half lbs. of beef from top of round, add 2 oz. of beef marrow or suet and put through the food chopper, 1-2 teaspoonful of salt, 1-2 teaspoon- ful of onion pulp, and pepper to taste, 1–2 cup cold water, work all together and shape into a steak a little more than an inch thick; heat a broiler, rub over with fat, set steak on it, cook one side about 8 minutes, make the plank hot in the oven, set steak on it, uncooked side upward. Take 1 qt. of seasoned mashed potatoes, make little mounds of them around the steak, then make little cavities in center of potato mounds and fill with peas seasoned to taste, boil whole onions in salt water till done, but holding their shape; place around the steak, brush steak and onion with butter, brush potatoes over with beaten egg yolk and milk, set in oven to brown vegetables and finish cooking the steak when done, garnish with sliced tomatoes and parsley and serve at once. This will serve 5 persons. Mrs. Carlton B. Allen. MOCA DUCR LINGS One lb. stewing beef, 6 whole allspice, a bit of hot red pepper, 1-2 can tomatoes, 1 tablespoon grated onion, yolk of 1 egg, 1-4 teaspoon salt, 1 soup bone, 1-2 bay leaf, 1 teaspoon salt, 1–2 cup grated carrot, 1 celery 64 GRACE CHURCH COOK BOOK stalk chopped, 1 tablespoon water, flour to make dough. Simmer the beef bone and meat in 2 qts, of water for 5 hours, adding salt, pepper and spices; remove the meat, chop or grind it very fine. Add the carrot, onion, celery and tomatoes, draining off the juice from the latter and putting it with the stock. Skim the fat from the stock and moisten meat to make paste. Make noodle dough with the egg yolk, water the 1-4 tea- spoon salt and enough flour to make a stiff dough roll paper thin on a floured board and cut into 5 inch squares. Put tablespoonful of meat paste on each. fold into triangles and press the wetted edges together Strain the broth, bring to the boil and cook the noodle rolls, tightly covered, for 15 minutes. Mrs. T. O. Withers. FOR FER BRADIE OR BEE FSTEAR PIE Two lbs. round steak, cut in 2x3 inch strips, pepper and salt, butter, pastry. Take each piece of meat, pound until tender, sprinkle with pepper, salt and flour. Place a small lump of butter on this, roll, and place in a baking dish. Cover with hot water and a pastry crust and bake for 2 hours. Mrs. T. Ryrie. BEEF TONGUE BOILED Boil a fresh beef tongue in salted water until ten- der enough to skin. Make a sauce of 1 1-2 cups of vinegar, 1–2 cup of molasses (Brer Rabbit sorghum. preferred), 1-2 cup of seeded raisins; 2 sticks of cin. namon, 10 whole cloves, put in the tongue, boil slowly 1–2 hour, turn it occasionally, remove the tongue, thicken the sauce with butter and fiour, pour over the 66 GRACE CHURCH COOK BOOK iately after adding file’ and serve with boiled rice. - Mrs. Daniel H. Walsh, Kelso, Wash. DAUBE Three or four pounds of rump or round of beef Three or four carrots, 1 sweet pepper, 2 medium sized onions, 4 slices of bacon. Stick meat with several cloves of garlic, salt and pepper, sprinkle with flour, brown well on both sides, at the same time browning other ingredients, then add 1–2 cup of vinegar, 1 clove and a very little mace, cover and steam for a few minutes then pour in four cups of boiling water, cook slowly for three hours. - Mrs. C. M. Stype. BAKED HAM. EN CASSEPOLE Get a slice of ham 1 inch thick, pour over 1 qt of rich milk, bake 1 hour. Potatoes may be baked with the ham if liked. Mrs. F. Woodfield. BAKED PICNIC HAM Cover with cold water a bay leaf, 1–2 cup of brown sugar, 1 and 1-2 pints of cider, or a glass of aged jelly, boil until tender, add more water if needed, remove from kettle, skin, stick in whole cloves, sprinkle over bread crumbs, set in oven to brown, serve with candied sweet potatoes, being careful not to boil the ham too long. 3 hours for boiling and baking a 6-pound ham. Large hams may be cooked the same way allowing more time for cooking and more seasoning. Mrs. J. F. Ward. 68 GRACE CHURCH COOK BOOK Salads Formerly Compiled by Mrs. G. H. George. . Revised by Mrs. H. G. Van Dusen. EASTER SALAD In double boiler cover required number of eggs with boiling water, cook gently for 35 minutes. Remove shells and press while warm. Press in the shape of apples making a depression with thumb and finger in each end of egg; insert, a clove in the end to represent the blossom, and 2 green leaves and a twig to imitate the stem end. Color with green color paste diluted with warm water, then tint one side with red fruit color paste. When cold serve in nest of shredded lettuce with mayonnaise dressing. CRAB LOUIS Cut required amount of crisp lettuce into shreds with scissors, cut tomatoes in thin slices, cut green peppers in circles after removing seeds; canned asparagus tips. Marinate each in French dressing. Make a nest on salad plate of the shredded lettuce, in it place a portion of shredded fresh crab which has been moistened with thousand island dressing. Garnish with 3 circles of pepper, 2 slices of tomatoes, 4 asparagus tips, 2 small sweet gherkins and 2 short center pieces of celery. Top the crab with 1 tablespoon thousand island dressing. Mrs. H. G. Van Dusen. 70 GRACE CHURCH COOR BOOK chicken twice through meat grinder, rub through a sieve and pound in mortar. Add gelatine soaked in chicken stock, and season with salt, celery salt, pepper, lemon juice and onion juice to taste. Fold in heavy cream beaten stiff. Chill, cut in blocks and serve on lettuce leaves, garnished with mayonnaise dressing. This will serve 30 people. Mrs. Norris Staples. CHICREN SA L.A.D Cut cold chicken in 1-2 inch dice. To 2 cups add 1 1-2 cups of celery cut in small pieces. Just before serving the salad moisten with mayonnaise dressing. Put on salad dish and garnish with yolks of hard boiled eggs forced through a potato ricer and celery tips. Mrs. W. R. Reed. IDEAL CHICA EN S.A. LA D One cup cold cooked chicken, 1 cup whipped cream, 1–2 cup cold chicken broth, walnuts, 1-3 box gelatine, 1 teaspoonful salt, 1-8 teaspoonful pepper. Soak gelatine in cold broth 5 minutes season with salt and pepper and heat enough to dissolve gelatine, strain. When cool. beat with egg beater until foamy, then add the cream whipped stiff, add chicken cut in small dice. Pour into mould, or individual moulds, and put on ice. Serve on lettuce, cover with mayonnaise dressing and garnish with walnuts. Mrs. T. O. Withers. SALMON MOUSSE One 1-lb. can of salmon, 1-2 teaspoon salt, 1 1-2 tea- GRACE CHURCH COOK BOOK 71 spoon sugar, 1 teaspoon mustard, 3-4 cup scalded milk, 1 1-2 tablespoon melted butter, well beaten yolks of 2 eggs, 1-4 cup hot vinegar, 3-4 tablespoon granulated gelatine, 2 tablespoons cold water. Rinse the salmon in can with hot water and drain thoroughly. Remove skin and bones and pick fine with silver fork. Mix the dry ingredients. Pour over gradually the scalded milk and when well mixed, place in a double boiler and stir and cook 5 minutes. Then add the melted butter, the beaten eggs (yolks) with a tablespoon of cold water added and the hot vinegar; stir and cook just a minute or two, then add the gelatine softened in 2 tablespoons of cold water, stir until dissolved, then add the salmon and when thoroughly heated turn into small moulds to harden. Serve with cucumber sauce. Cucumber Sauce.—1–2 cup double cream, 1-4 teaspoon salt, pinch of paprika, 3 tablespoons lemon juice and 1 fresh cucumber. Beat the cream until stiff, add the salt and paprika and gradually the vinegar or lemon juice. When ready to serve, fold in the cucumber, pared, chilled, chopped coarse and drained. Mrs. Corrine Johnston. SA LION SA L.A. D. IN A RING OF TOMATO ASPIC One lb. cold boiled salmon, 4 tomatoes or 1-2 can, 1 small onion, mayonnaise, seasoning, 1 box gelatine. Put the gelantine in a cup and fill it with water. Cut the tomatoes and onion in small pieces, add bay leaf, one pint hot water, cayenne and salt, and boil until tender. Press through a strainer, add gelatine and put in a ring mold and set on ice. Remove skin and bones from salmon and break into small pieces. Season with vine- 72 GRACE CHURCH COOR BOOK gar, cayenne and a little celery salt. When the tomato has formed a stiff jelly, turn into a large plate and garnish with lettuce leaves. Drain the salmon, put this in the center of the ring and pour over a little mayon- naise. - Mrs. P. L. Cherry. HERRING SALAD Take 3 medium sized smoked herring, lay them on the corner of the stove for half a minute on each side, then tear off the skin, cut off the heads and split them in two; remove the bones and cut them up into small square pieces. Place them in a salad bowl with half a hashed onion, 2 hard boiled eggs cut in pieces, a cold boiled potato cut the same, and a teaspoon of chopped parsley. Season with half a tablespoonful of salt, a teaspoon of pepper, 3 tablespoons vinegar and 2 of oil. Mix well together and decorate with beets cut in slices, also capers, if desired. Miss Boelling. SWEET BREAD SA L.A. D. Select even sized tomatoes, peel and chill. Remove center and fill with mayonnaised sweetbreads which have been well cooked and cut into small pieces. Put a spoonful of mayonnaise on top, serve on lettuce, garn- ish with olives. VEAL, NUT SALAD Two lbs. well cooked, veal, 1 lb. almonds, filberts and walnuts, all cut small. Marionate with French dress- GRACE CHURCH cook Book 73 ing. Serve on lettuce leaves with mayonnaise dressing. This will serve 12. TOMATO SALA D Make a stiff mayonnaise and stir it full as possible with finely chopped green peppers. Spread thickly on thick slices of tomatoes, top with 4 or 5 tiny onions. TOMATO CUPS Select sound uniform sized tomatoes. Peel, scoop out centers and chill. Fill the cavity with cold minced celery and chicken seasoned with mayonnaise dressing. Serve on lettuce with a spoonful of dressing. Mrs. H. G. SWEETBREAD SA L.A.D One pound sweetbreads, boiled till tender in salt water. Let'stand in cold water till cold; remove parti- cles of dark substance, and break in sections. String and cut into very thin pieces 1 bunch celery; add 1-2 cup ripe olives cut up. Mix all together with well sea- soned mayonnaise. Mrs. C. L. Houston. PERFECTION SALAD One qt, finely shredded cabbage. Put in cold water 1 hour, then drain well, 1 cup pineapple cut fine, 1 cup white cherries cut in halves, 2 cups marshmallows cut. Chill all separately - Dressing.—4 egg whites beaten stiff, 1-2 cup sugar, GRACE CHURCH COOK BOOK 75 dressing. Let set a short time, sprinkle paprika over and serve. Mrs. John Tait. IPA. W. CARROT SALA D No. 1–1 cup grated raw carrots, 1 cup grated raw beets or cabbage, 1–2 cup peanuts ground. Moisten with salad dressing. No. 2–1 cup grated raw carrots, 1 cup chopped raw apples, 1–2 cup peanuts finely chopped, a few dates chopped. Moisten with salad dressing. No. 3–2 cups grated raw carrots, 1–2 cup ground peanuts, 1 small onion finely chopped. Moisten with mayonnaise salad dressing. No. 4–1 cup grated raw carrots, 1–2 cup finely chop- ped walnuts. Moisten with mayonnaise dressing. Miss Sadie Crang. CA B B A G E AND PIN EA PPLE SALA D Shred 1-4 medium sized young cabbage, and add to it 1 cup of shredded pineapple and 1–2 cup of finely cut celery. Cover with 1-2 cup of vinegar heated to the boiling point, pour over 1 spoonful mustard, salt and pepper to season. When cool toss in 1 cup of whipped salted cream seasoned with a liberal amount of paprika. Serve on lettuce heart leaves with a spoonful of salted whipped cream over it. Miss Sadie Crang. CA B B A G E SALA D Shred cabbage until you have 1–3 of a pint; add one medium sized or 2 small cucumbers sliced thin; add 2 GRACE CHURCH COOK BOOK 77 1 cup white grapes. Cut grape fruit in halves and re- move the pulp, keeping the skins as whole as possible. Set the fruit cups upside down in refrigerator until the salad is ready to be served. Slice and dice the bananas and combine with the grape fruit pulp, add the stoned cherries stuffed with bits of almonds or peanuts, and the grapes which have been halved and seeds removed. Pour over a dressing or orange and pineapple juice. Serve in the grape fruit cups. Mrs. S. S. Sovey. A PRICOT SALAD One can apricots drained, 1 box marshmallows, 1-2 cup chopped peanut meats, lettuce leaves, 4 egg yolks, 4 tablespoons vinegar, 1 tablespoon sugar, 1 small tea- spoon salt, 1 teaspoon dry mustard, 1 teaspoon butter, few grains red pepper, 1 cup whipped cream. Cook eggs, vinegar, sugar, salt, mustard, butter, pepper in double boiler until thickens, (does not take more than 5 minutes). Allow to cool, then add whipped cream, beating thoroughly. Next add nuts and marshmallows. Place portion on lettuce leaves with 1 tablespoon dressing. Winifred Van Dusen. PEAR OF PEACH SALAD One-half of a fresh or canned pear or peach, stuff with a creamed cheese paste. Turn cheese side down on a lettuce leaf which has been marinated in French dressing. Stick blanched almonds which have been out lengthwise and in quarters all over the surface of the fruit. Garnish with a stiff cream dressing. The 80 GRACE CHURCH COOK BOOK pepper or paprika, or both, 1-2 teaspoon salt, juice of 1 lemon or about 2 tablespoon vinegar, 1 teaspoon sugar, 1-2 teaspoon mustard. Mix mustard, sugar, salt and pepper with eggs. When well blended, add oil drop by drop (beating one way to prevent curdling) as it thickens the oil may be used in greater quantity. As the mixture becomes too thick to beat well, add a little of the acid, then more oil, alternating until all the oil and acid are used. All sorts of seasonings can be added to suit taste. Sweet cream, sour cream, whipped cream of the white of an egg beaten stiff and dry will reduce the thickness when desired. Mrs. J. V. CREAM SALA.D DRESSING Yolks of 2 eggs well beaten, make a mixture of 2 tea- spoons sugar, 1 teaspoon flour, 1 teaspoon salt and a little mustard (if not for fruit salad), 1-2 cup vinegar, 1-4 cup water. Cook in double boiler until smooth. Beat about 1 tablespoon of this into a cup of thick sweet cream when ready to serve. Mrs. W. T. Stromberg. EVER READY DRESSING Let one pint of strong vinegar come to boiling point. Then add the following mixture: 4 well beaten eggs, 1 teaspoon mustard, 1-2 teaspoon salt, 1 cup sugar, i. tablespoon cornstarch, paprika as desired. When cooked, can or seal while hot. This dressing will not spoil and maybe used as the base for all kinds of quick dressings by adding whipped cream, oil, or even plain cream to get the desired taste and consistency. Mrs. T. O. Withers. GRACE CHURCH COOK BOOK 81 SWEET SALA D DRESSING Beat 1 egg well, add 4 tablespoons sugar, 1 tablespoon flour, 1 teaspoon dry mustard, 1 teaspoon salt, dash cayenne pepper. Beat thoroughly and add just a little water; heat 1–2 cup vinegar and add to mixture; beat well and cook in double boiler until it thickens, then add a piece of butter about the size of a large walnut, stir and when cold add 1–2 cup of whipped cream. Es- pecially good for lettuce and fruit salads. Georgia Ekstrom. FIPENO H DRESSING One-half teaspoon salt, 1-4 teaspoon pepper, few grains cayenne pepper, 2 tablespoons chili sauce, 1-4 cup salad oil, 1 teaspoon minced chives or 1-2 teaspoon grated onion, 1 tablespoon vinegar. Mix thoroughly. 3 tablespoons cream cheese moistened with cream may be added if desired. Mrs. J. V. PLAIN FR ENCH DRESSING One teaspoon each of salt, paprika and sugar; mix into 1–2 cup oil. Add about 5 tablespoons vinegar, or part vinegar and part lemon juice. Beat with egg beater until thickened, add other flavorings to suit in- dividual taste. Mrs. C. T. Ungerman. LETTUCE! DRESSING To 1 cup or more of mayonnaise dressing add 1 table- spoon each finely chopped red and green peppers, chives 84 GRACE CHURCH COOK BOOK THOUSAND ISLAND FR ENO H DRESSING One-half cup olive oil, juice 1-2 lemon, juice 1-2 orange, 1 teaspoon grated onion, 6 or 8 sliced olives, 1 tablespoon chopped parsley, 1-4 teaspoon salt, 1-2 tea- spoon paprika, 1-4 teaspoon mustard. Mix ingredients and shake in glass until slightly thickened or beat with egg beater. Mrs. H. G. Van Dusen. CHE ESE BALLS FOR SALAD Rub together package cream cheese, few drops onion juice and juice of 1–2 lemon; add minced nuts, form into small balls. CHE ESE BALLS FOR SALAD Moisten pimento cream cheese with cream, add wal- nuts and olives chopped fine. WALNUT DELUSIONS FOR SALA D Small piece cream cheese worked until smooth; add 1-4 cup finely chopped pecan nuts, 2 tablespoons finely chopped olives; season with salt and paprika; shape in small balls and roll in finely chopped pecan nuts; press halves of walnuts opposite each other on each ball. Mrs. H. G. V. D. GRACE CHURCH COOK BOOK S7 B. B. B. SAND WICHES One cup cold Boston Baked Beans, 2 tablespoons horseradish, 1 tablespoon minced onion, moisten with tomato catsup to consistency to spread. Cut Boston Brown Bread in thin slices, spread half the slices with French mustard, the remaining half with Bean mix- ture. Put together in pairs. DE VILED CHIEESE SAND WICHES Work to a cream small piece cream cheese, add 1 teaspoon each French mustard, Worcestershire sauce, tomato catsup and finely minced chives. Season highly with salt and paprika. Spread between small baking powder biscuits. Winifred Van Dusen. CLUBETTE SAND WICH Prepare plain scrambled eggs. Toast bread and but- ter. Cover one slice with a layer of scrambled eggs, sprinkle with minced parsley and onion. Cover with a crisp lettuce leaf, spread mayonnaise on lettuce; cover with other slice of toast. Garnish with crisp bacon and a slice of pickle. EGG AND CHIEES E SAND WICH One tablespoon butter, 1 egg, 3 tablespoons milk, 3 tablespoons grated cheese, salt, paprika, lettuce. Melt butter in double boiler. Beat the egg, add milk, salt and paprika to it. Pour this mixture into the melted butter. Cook until mixture thickens, then fold in grated GRACE CHURCH COOR BOOK 91 Then sprinkle each slice with a little minced onion and Chili pepper. Pour on melted butter when sending to the table. Mrs. C. F.Lacy. TOMATOES WITH DUMPLINGS One can of tomatoes, 1 small onion, salt, pepper, sugar, bay leaf. Into 1 can of tomatoes, put 1-4 tea- spoonful salt, 1 bay leaf, a shake of cayenne pepper and 1 onion cut fine. Boil slowly for 1–2 hour, then add dumplings, made with 1 cup flour, 1 teaspoonful baking powder, 1-4 teaspoonful salt, 2 tablespoonsful melted butter, 1 egg and 1 cup of milk. Drop into the tomatoes with a teaspoon, cook 10 minutes without removing the cover of the kettle. Mrs. B. W. H. BARTED CORN IN PEPPER CASES Cut from cob sufficient boiled corn to measure 1 pint. Seald 6 or 8 bell peppers for 5 minutes, rub off the skins, cut off the stem ends and scrape out all the seeds. Make a good cream sauce with 1 tablespoon- ful of butter, 1 of flour, 1 cupful thin cream and 1-2 teaspoonful of salt. Fill pepper shells with mixed corn and sauce, place close together in a baking dish and bake in a hot oven for half an hour. Mrs. C. L. Pioda. CORN IN TOMATO CUPS Corn which is too old for serving on the cob is cut raw, seasoned, a tablespoonful of butter added to each pint, and packed in tomatoes from which the centers have been scooped out. These are baked in a quick oven for half an hour. Mrs. C. L. Pioda. 92 GRACE CHURCH COOK BOOK FRIED CELERY Boil until nearly tender; then dip into a mixture of egg and bread crumbs and fry in butter or oil. Miss L. Lawrey, Pacific Grove. STE WE D CELERY Cut tender parts of celery in any length desired; scald in boiling water for 10 minutes; drain in colander; put into sauce pan, pour boiling water over to barely cover and stew until tender. Drain; add 1–2 cupful of cream and let it just come to a boil, then skim out the celery. Beat up the yolks of two eggs and add to sauce; let it boil until it thickens, then pour over the celery and serve. Miss L. Lawrey, Pacific Grove. CE LERY ROOT Cook until tender in salt water, cut into cubes and serve hot with brown butter, or cold as a salad with mayonnaise. This is a delicious vegetable, but some- what neglected. Try it. H. C. L. ARTICHOKES Soak artichokes in clear water 1–2 hour. Pour boiling water on artichokes, add tablespoon salt, tablespoon oil, 1 blade garlic, 1 slice lemon, cook 1 hour on wood stove, gas takes less time. You may serve hot with mayonnaise or browned butter, or cold with mayonnaise. For fancy dinner serving, cut out top of artichoke and place a lettuce cup to hold mayonnaise in top of arti- choke. Mrs. C. L. Houston. 94 , GRACE CHURCH COOK BOOK water, 1-2 inch deep. Pour meat gravy over top of peppers. Bake at least 3–4 hour. Mrs. C. L. Houston. OYSTER PLANT Wash, scrape and boil in salted water 45 minutes. Drain, mash, adding butter and seasoning. Take milk and some of the mashed oyster plant (enough to thicken milk) and heat, thoroughly. Serve as soup, with crack- ers. Or, take the mashed oyster plant, season, form into oysters, roll in cracker crumbs and fry. Mrs. H. S. Ball. STUFFED EGG PLANT Cut the egg plant in half. Remove inside, leaving shell 1-4 inch thick. Boil the inside, when tender, and add 1 large tablespoonful bread crumbs, a little chopped onion, a tiny bit of garlic and a small piece of butter. Season with salt and pepper. Fill shells with this mix- ture, sprinkle bread crumbs and grated cheese over tops, and bake about 20 minutes. One egg added to every 2 egg plants is a great improvement. Miss Bigger, Pacific Grove. POTATOES IN HALF SHIELD Six medium potatoes, boil 15 minutes then bake un- til soft. Remove from shell, mash as for mashed po- tatoes, add minced parsley, put back into shell, sprinkle with grated cheese, brown on top, serve very hot. Mrs. C. L. Houston. GRACE CHURCH COOK BOOK 95 POTATO PUFF One cup cold mashed potatoes, 1 tablespoonful melted butter, beat till creamy, add 1–2 cup cream, salt, pep- per to taste. Then add well beaten whites of 2 eggs. Turn into a well buttered baking dish. Bake 15 minutes in moderate oven. Mrs. H. L. Fletcher, Gilroy, Cal. SHOESTRING POTATOES FOR A LUNCHEON Four large potatoes, cut into thin strings. Pour melted butter over them so all sides are greased, put into a baking dish, salt, laying alternately. Bake in a hot oven so they brown evenly and nicely. Serve at table in the dish in which they are baked. H. M. H. SWEET POTATO BALLS Boil sweet potatoes, peel, mash as for Irish potatoes. Mould into balls, coat with brown sugar, and put intº baking dish. Be very generous with butter and bake until a caramel forms over them. E. W. A GOOD POTATO DISH Five potatoes, 1–2 cup of milk, butter, cheese. Peel and cut into small cubes, five ordinary sized potatoes. Crisp in cold water, drain and boil until tender. Drain off the water, sprinkle over them a little salt and pep- per, add a generous half sup of milk, scatter bits of butter over the top and cover with grated cheese or slice it very thin. Bake quickly in oven and serve at Once. 96 GRACE CHURCH COOR BOOK BEANS (SPAINISH) One pint of pink beans, 3 slices of bacon, 1 good sized onion, 3 Chili peppers, 1–2 cupful olive oil, 1-2 can tomatoes, garlic to suit taste, 1 teaspoonful salt. Soak beans over night. Fry bacon. Chop onion and pep- pers and fry in bacon fat, then add tomatoes. Put all this on the beans, then add olive oil; cover with water and cook 5 or 6 hours. When done, add 3 tablespoons- ful of grated cheese. Mrs. E. B. Rich, Pacific Grove. FRIED PARSNIPS Scrape parsnips and cut in long slices about 1-3 of an inch thick. Boil in salted water 30 minutes, drain. Have plenty of butter in a frying pan. As soon as hot put in enough parsnips to cover the bottom, fry brown on both sides and serve on hot dish. C. C. CAN DIED PARSNIPS Scrape, boil in salt water until almost done. Drain, cover with brown sugar and fry in butter until crisp. Serve with roast pork. Mrs. C. L. H. parºd cabbagº wind bacow Shred 3 lbs. of cabbage, sprinkle over 1 heaping tablespoonful flour, 1 teaspoon salt, paprika to taste. Put into a baking dish, cover top with 6 thin slices of bacon, pouring over this 1 cup of milk, bake 1 hour in covered dish. Before serving, brown bacon. L. H. C. GRACE CHURCH COOK BOOK 99 pour tomatoes over the omelet and serve hot, if liked very hot, cut into it small pieces of Chili pepper. Mrs. C. L. Houston. PLAIN OMELET Four eggs, 4 tablespoonsful hot water, 1 tablespool: butter, salt and pepper. Separate the whites from the yolks, beat the yolks with an egg beater till thick, and whip the whites until you have a stiff froth. Add the seasoning and hot water. Last of all blend in the beaten whites. When puffed and delicately brown on the bot- tom, take it from the fire and set on top grate of the oven for a few minutes and turn out on hot platter. Mrs. G. T. McClean. HAM OMELET Over the top of an omelet, before the egg begins to set, sprinkle 1-2 teacupful minced ham. Let it cook for a minute or two longer, then set in the oven as directed and serve hot. Mrs. G. T. McClean. SPANISH OMELET NO. 2 Cook in a small sauce pan two tablespoons butter. 1. tablespoon each of minced green pepper, onion, or chives and 4 mushrooms minced. When yellow add 1 cup of strained tomato, and let the mixture simmer while you prepare the omelet. Beat 4 eggs slightly, add 4 tablespoons of thick cream, and a little salt. Turn into a hot buttered pan and lift up the center as it. cooks, and when the cooked portion is all drawn away from the edges and it is nearly firm, put the solid por- tions of the sauce over the omelet, and fold and turn GRACE CHURCH COOK BOOK 101 Salt, stir, and when thick pour on eggs. Serve on but- tered toast. Mrs. S. W. M. E.G.G. NOG Beat the yolk and white of 1 egg separately, combine part of white with yolk, sugar to taste, fill glass with milk, add remainder of white and sprinkle with nut- meg. M. T. P. FRIZZLED BEEF AND POACHED EGGS One-half pound finely chipped beef, 1 cupful milk, 1 tablespoon butter, 1 tablespoon flour. Put the butter to melt in a saucepan, add the flour and stir it to a paste, then put in the milk, scalding hot, and beat with a wire whisk until creamy. Add the beef and stir for a few minutes. Turn into a deep platter and cover the top with poached eggs. - CURRIED EGGS WITH RICE Pack a buttered border mould with hot boiled rice, and let it stand until it will turn out. Make a white sauce, using 1 teaspoon of curry powder with the flour, and when smooth add to it 4 to 6 hard boiled eggs sliced in 1–4 inch slices; when hot, season with salt and pep- per if needed, and turn it into the rice border and serve hot. Or, mould the rice in small forms, leaving a cavity in the center, and fill with the eggs and sauce. Mrs. Ralph Williams, Marshfield. DE VILED EGGS Hard boiled eggs, lettuce leaves, Worcestershire sauce, mayonnaise, vinegar, olive oil and mustard. Cut GRACE CHURCH COOK BOOK 103 TO PRESERVE EGGS One pint of salt, 1 pint of unslacked lime, 12 quarts of water, boil, add salt in lime to 6 six quarts water, stirring well. Leave remainder of water until cold, then add altogther. Pack unfertilized eggs in jar and pour liquid over them to cover. D. H. B. CHE ESE STRAWS_NO. 1 One tablespoonful butter, 4 tablespoonsful flour, 5 tablespoons ful grated cheese. One egg and a little salt, cayenne pepper to taste. Mix the same as pie crust, using no wetting but the egg. Roll about an eighth of an inch thick, cut in strips, and bake in a very hot oven. Mrs. E. Lewis. wºrs, ºr Ebrº One-half pound cheese, 1-2 cupful warm water, 1-2 cupful sweet milk, 1 egg, small piece butter. Grate the cheese and moisten with milk and water, add egg well beaten and then butter, put in a pan, boil 3 min: utes, then add a dash of mustard and cayenne pepper, have ready some buttered toast, moisten in water, pour cheese over it and serve while hot. Mrs. J. B. Porter. - CHE ESE CHIPS One cup grated cheese, 1 cup sifted flour, 1 pinch each of salt and pepper, 1–2 cup of water, or enough to make a dough to roll well, cut like noodles in even lengths and bake quickly. Mrs. John Clement. GRACE CHURCH COOK BOOK 107 ery into the casserole. Dissolve a tablespoon of flour in a little cold milk, add sufficient milk to cover the mixture in casserole. Dot generously with butter. Bake for 40 minutes. SPA G H ETTI SPANISH Two cups broken spaghetti, 1 can tomatoes, 1 onion, bacon, 2 cloves of garlic, cayenne, salt. Boil the spa- ghetti in plenty of salted water from 30 to 40 minutes, drain. Cut bacon very fine, fry a light brown with a minced onion and garla, add salt, pepper, and the to: matoes, cook slowly about 10 minutes, add the spaghetti, let simmer a little longer. K. H. RICE OMELET One-half cup well cooked rice, 2 eggs beaten separ- ately, add yolks to rice, salt, 1 teaspoon baking powder, 1 tablespoon flour, milk to moisten, add the whites, brown first on top of stove, then put in oven, serve with cream cheese sauce. Sauce–One tablespoon of butter melted in pan, add tablespoon flour, enough milk to make thin gravy, add 1 cup of grated cheese to this, salt, pepper. Mrs. H. W. Brooks. CHE ESE OMELET Four eggs, 4 tablespoons sweet milk, 1 cupful of grated cheese. Beat whites of eggs till stiff, beat yolks, add, beat, then stir in milk. Put in a frying pan 1 large tablespoonful of butter and heat very hot. Pour in mixture and fry until it is set, then sprinkle over a GRACE CHURCH COOK BOOK 111 When light add 1 quart of boiled milk. When cool add to above 1 teaspoon caraway seed, 1 teaspoon anise seed, 1 tablespoon salt, 1-2 cup molasses. Use equal parts of white and rye flour to make a stiff dough. Let rise in a warm place until double, then mould into loaves and let rise 1 hour. Mrs. J. M. Anderson. OATMEA F. BREAD Scald 1 cup rolled oats with 2 cups boiling water and 1 tablespoon lard. When cool add halt cup sugar, 1 quart flour, 1 teaspoon salt, half cake compressed yeast, the yeast dissolved in half cup of warm water. Let rise over night. In morning add 2 cups of flour, half big cup walnuts chopped fine, put in pans and let rise about double, bake 45 minutes in quick oven at first and then slow. Mrs. Charles M. Stype. WHOLE WHEAT BREAD One cake Fleischmann's yeast, 1 1-2 cups lukewarm water, 1 1-2 cups milk scalded and cooled, 3 tablespoons brown sugar, 3 tablespoons lard or butter melted, 7 1-2 cups whole wheat flour, 1 1-2 teaspoons salt. Dissolve yeast and sugar in lukewarm liquid. Add lard or butter, then flour gradually, as whole wheat flour absorbs mois- ture slowly, adding enough to make dough that can be handled, and the salt. Knead thoroughly, being sure to keep the dough soft. Place in a well-greased bowl, cover and set aside in a warm place to rise for about 2 hours. When double in bulk, turn out on kneading board. Mould into loaves, place in well-greased pans, cover and set to rise again for about 1 hour or until GRACE CHURCH COOK BOOK 113 or until double in bulk. Roll out 1–4 inch thick. Brush over lightly with melted butter, cut with 2-inch biscuit cutter, crease through center heavily with dull edge of knife, and fold over in pocket-book shape. Place in well greased, shallow pans 1 inch apart. Cover and let rise until light—about 3–4 hour. Bake 10 minutes in hot oven. - Mrs. R. R. Bartlett. POTATO ROLLS One cup flour, 1 cup mashed potatoes, 2 tablespoons lard, 2 tablespoons butter, 1 cup milk, 2 eggs beaten, 2 tablespoons sugar, 1 teaspoon salt, 1 cup yeast. Thor- oughly beat the above ingredients together in the order as they come. Then add enough more flour to knead into rolls. This kneading should be thorough so as to take all air bubbles out, make into rolls or put in gem pans, set to rise, butter tops and bake in quick oven. Mrs. H. G. V. D. DINNER: ROLLS Sifter full of flour warmed, 1-2 eake compressed yeast soaked in a little water, 1 tablespoon sugar, 1 salt (teaspoon). Enough boiled milk to make a stiff dough; let stand over night. First thing in morning knead un- til bubbles are all out, then knead in 1-3 cup melted butter. Set aside in warm place to rise an hour. Again knead, roll out about 1-2 inch thick, and cut with small biscuit cutter, laying one on top of another. Spread melted butter on top and between and set aside to raise 3 hours. Bake in quick oven about 10 minutes. This makes enough for 5 or 6 people. Mrs. G. H. George. GRACE CHURCH COOK BOOK 115 PAISED SPLIT BISCUITS Two-thirds cup mashed potatoes, 2-3 cup lard, 2 eggs beaten, 2 tablespoons butter, tablespoon salt, cake com- pressed yeast. Scald pint of milk and flour enough for batter. Let raise, add above ingredients and mix stiff. Set until light, roll half inch thick, spread with butter, fold over, and cut out with small biscuit cutter. Prick with fork. Mrs. J. F. Ward. BREAD STICKS One cup scalded milk, 1-4 cup butter, 1 1-2 tablespoons sugar, 1-2 teaspoon salt, 1 cake of compressed yeast, 1-4 cup lukewarm water, 1 egg white, 3 3-4 cups flour, add butter, sugar and salt to milk; when lukewarm add the yeast cake, which has been dissolved in the 1-4 cup luke- warm water, white of egg well beaten, and flour. More flour may be needed to make an elastic dough. Knead well, let rise until dough has doubled, then cut into strips and roll on unfloured board into pencil-shaped sticks about 8 inches long. Let rise again and bake in quick oven, turning occasionally that sticks may be evenly browned. Anonymous. RAISED DOUGH CAKE One-half cup butter, 1 cup sugar, 3 egg yolks. Cream well together and add 1-2 teaspoon each of cinnamon, nutmeg and allspice, 1-2 teaspoon soda dissolved in table- spoon hot water. Beat this mixture well into two cups of raised dough and add the beaten whites of the 3 eggs and 1 cup of chopped walnuts or almonds. Let stand Tº GRACE CHURCH COOK BOOK 117 YEAST CINNAMON CARIE Two cups flour, pinch of salt, 1 tablespoon butter, 1 tablespoon lard, 1-2 cup sugar, 1 egg, 1–2 yeast cake dis- solved in little warm water, sour cream, sugar and cin- namon. Melt lard and butter together (warm not hot). Sift flour, sugar and salt into bowl, add milk and melted lard and butter, then add egg and yeast cake; beat until it drops clean from spoon. Set in warm place to raise. In the morning work lightly, roll out in inch thicknesses; let raise again; when very light spread over sour cream or butter, sprinkle plenty sugar and cinnamon over this and bake in quick oven. When spreading on cream be careful not to break skin of dough. S. Kirchoff. COFFEE BREAD Six cups flour, 3-4 cup butter, melted, 3 eggs, 2 cups milk boiled and cooled, 1 Fleischmann's yeast cake, 1 cup sugar, salt. Sift flour in bowl, break in eggs, add sugar and butter. Dissolve yeast in a part of milk, stir with spoon enough to mix, but not very stiff. Cover and let raise over night. Keep warm for few hours in winter. Next morning mold on board with little flour. Roll thin. Mix together 1 cup brown sugar, 1 tablespoon melted butter and a little cinnamon and put on top. Can be made into doughnuts, snails or raisin loaf. Mrs. A. Hildebrand. COFFEE CARE One egg, 2-3 cup sugar, 2 teaspoons melted butter, 3-4 cup sweet milk, 1 1-2 cup unsifted flour, 2 rounded tea- GRACE CHURCH COOK BOOK 119 lemon, orange and citron peel chopped fine and carda- mon to suit taste. Add 4 teaspoons baking powder, 4. cups flour. Make stiff batter. Spread on buttered part 1-4-inch deep. Brush top with yolk of egg. Cut into squares while warm. Cut nuts in half and spread on top. Mrs. C. E. Bain, Oakland, Calif. BLITZ R UC HEN Half lb. sugar, 1-2 lb. butter, 1-2 lb, flour, 3 eggs. Mix all together and cream as for cake. Spread 1-4 inch deep in well buttered pans. Brush top with yolk of egg and milk mixed together. Sprinkle top with cinna- mon and nuts and cut in squares while warm. Mrs. C. E. Bain, Oakland, Calif. STEAMED DATE BREAD One cup rye flour, 1 cup corn meal, 1 cup whole wheat flour, 2 teaspoons salt, 1 teaspoon soda, 2 cups sour milk 1-3 cup molasses, 1 cup dates seeded and cut, 2 table- spoons melted butter. Put in 1 lb. baking powder cans and start to steam in cold water. Steam for three hours. Mrs. C. B. Allen. PR UN E BREAD Two cups whole wheat flour, 4 teaspoons baking pow- der, 1-4 teaspoon salt, 3 tablespoons butter melted, 1 egg beaten light, 1–2 cup milk, 1–2 lb prunes cooked. Grease baking dish and put in the prunes with seeds removed. Add the juice after it has been boiled down. Pour over dough and bake. Turn upside down and 122 GRACE CHURCH COOK BOOK SAND WICH LOA F Two cups graham flour, 2 cups white flour, 1 tea- spoon salt, 1 teaspoon soda, 1 egg, 1 cup walnut meats broken, 1 1-2 cups sour milk, 1 cup molasses. Mix to- gether and bake from 3-4 to 1 hour. Moderate oven. Mrs. O. T. Peterson. PEANUT BUTTER BREAD Two cups flour, 2 rounding teaspoons baking pow- der, 1 teaspoon salt, 3 cup peanut butter, 1 cup milk, 1–2 cup sugar, 2 eggs. Bake in greased pan 35 min- utes. Mrs. Harry Brooks. BISCUITS Two level cupfuls flour, 4 level teaspoons baking powder, 1 level teaspoon salt, 2 tablespoons shortening, 3-4 cup to 1 cup milk. Mix flour, baking powder and salt and sift into bowl; add shortening and chop with a sharp knife until mealy. Add milk gradually until mixture is soft and spongy. Turn onto a slightly flour- ed baking board and roll lightly until of a uniform thickness, about 1–2 inch. Cut with a floured biscuit cutter, place on a greased tin and bake for 12 or 15 minutes in a quick oven. Sufficient for 12 biscuits. Mrs. John Tait. BUTTERMILR. BISCUITS Four level cupfuls flour, 2 teaspoons baking pow- der, 1-2 teaspoon soda, 1-2 teaspoon salt, 2 tablespoons GRACE CHURCH COOK BOOK 125 GRAHAIſ GEMS One-half cup flour, 1 cup graham flour, 3 1-2 tea- spoons baking powder, 1-4 teaspoon salt, 1 egg and 3-4 cup milk. Bake in a moderate oven. BRAN ||UF FINS Two cups Ralston's Bran, 1 cup flour, 1 small tea- spoon soda, 1 pinch salt, 2 tablespoons New Orleans molasses, milk to make stiff batter, 1 egg, 1 tablespoon melted butter, bake in gem pans. Dr. Bauer, Stomach Specialist, Portland, Ore. SUNRISE WAFFLES Four teaspoons baking powder, 2 level cups flour, 1-2 teaspoon salt, 2 eggs separated, 1 1-2 cups milk, 4 tablespoons melted butter, 2 tablespoons sugar. Mix flour with baking powder and salt and sift into a bowl. Beat yolks of eggs, add butter and milk. Add this mixture to dry ingredients beating thoroughly. When well mixed fold in the stiffly beaten whites of eggs. This recipe may be varied by substituting 3-4 cup of cold boiled rice in place of cup of wheat flour. C. M. S. SOUR OF EAM WAFF DES One pint sour cream and 1 teaspoon soda mixed to- gether, 2 tablespoons sugar, 1 teaspoon salt, 3 eggs (beat yolks and whites separately), 2 cups flour, scant tablespoon melted butter. Mix half of dry ingredients with cream, add yolks of eggs beaten well and then SO GRACE CHURCH COOK BOOK ilk, salt, 1–2 cup sugar, 2 tablespoons baking powder, 2 cup melted butter. Bake in pie tin, split and add my kind of crushed fresh fruit. Mrs. Wesley Vandercook, Kelso, Wash. A PRICOT SHORTCA RE Three cups flour, 3 teaspoons baking powder, rub in 2 cup butter, beat 1 egg until light, add 1 cup cold ater. Stir all into the flour, spread in 2 shallow, ell greased pans, sprinkle tops with sugar and bake very hot oven from 10 to 15 minutes. When done pread butter on top, mash apricots and spread between yers. Sauce for Same. One teaspoon cornstarch, 1–2 cup gar. Take cup of apricot juice when boiling, add the ornstarch and sugar. Serve hot. Mrs. G. H. George. STRA WBERRY CARE Lump of butter size of egg, 1 cup sugar, 1 egg and olks of 2 others, 1-4 cup milk, large cup flour, 2 tea- poons baking powder, mix well and bake in long pan. Cream for Same—One quart strawberries quartered, -4 cup powdered sugar, 1 1-4 cups cream, whites of eggs well beaten. Whip cream, add sugar, then beat- n whites of eggs, and lastly the berries, mix well and pread over the top just before serving. Mrs. F. Westdahl. GRACE CHURCH COOK BOOK 133 shortening into flour, add just enough water to mix. Work and handle the dough as little as possible. If a very rich pastry is desired roll out and spread over with butter, then roll up like jelly roll, slice off the amount wanted for one rolling, set on end and roll out. It improves pie crust to let it stand in a cold place for a few days before using. FINE, PUFF PASTE Into one quart of sifted flour mix 2 teaspoonsful of baking powder and 1 teaspoonful salt, then sift again, take 1 cup butter and 1 cup lard, hard and cold, rub lard into flour, add enough ice water about 1–2 cup containing a beaten white of egg. Mix a stiff dough. Roll out in a thin sheet, spread with 1-4 of the butter. Sprinkle over with a little flour, fold over again, spread with butter, repeat until butter is all used. Put in earthen dish, cover, set in cold place for an hour before using. This may be used for tarts, shells or patties. Mrs. E. Hammarstrom. Any pie with a top crust is greatly improved in looks if a strip of wet muslin is placed around edge of pie. PR UNE MINC EMEAT One lb. prunes cut in small pieces, 1 lb, figs cut, 1 lb. raisins, 1-2 lb. citron, 1 cup brown sugar, 1 cup wal- nuts, 6 to 8 large apples chopped. Spices to taste. moisten with cider or vinegar. Liquid from spiced fruit preferred. Mrs. O. T. Peterson. 134 GRACE CHURCH COOK BOOK LEMON PIE Bake pie shell over back of pie tin. Filling–4 eggs separted, 1 lemon, 1 cup sugar, 1 heaping teaspoon flour. Put yolks of eggs, sugar, and flour, and lemon juice in pan to cook. Let come to a boil, stirring all the time. Beat thoroughly into this boiling mixture the stiffly beaten whites of 4 eggs. Pour into shell. Meringue may be put on top if desired. Virginia Houston FILLING FOR LEMON PIE One and one-half cups water, 1 1-2 cups sugar, 2 lemons, rind and juice, butter size of a walnut, 3 eggs, save 2 whites for frosting, 1 tablespoonful flour, 3 roll- ed soda crackers. Mix sugar, flour and cracker crumbs, add water, lemon juice and rind, beat eggs well and stir all together. Cook in double boiler till thick. Pour in baked crust, beat whites of eggs stiff, add 2 table- spoonsful sugar, spread over top of pie and brown lightly. Mrs. S. L. Gordon. SOUR CREAM PIE One cup sour cream, 1 cup chopped raisins, 3-4 cup sugar, 2 eggs, 1-4 teaspoonful allspice, cinnamon and nutmeg if desired. Mix cream and raisins then suga: and well beating eggs and spices. Bake in crust. Mrs. W. C. Logan. BUTTER SCOTCH PIE One cup brown sugar, 2 large tablespoonfuls butter, GRACE CHURCH COOK BOOK 137 ful or enough corn starch to thicken, 1 1-4 cups boiling water, 1 lemon, butter size of an egg, salt. Beat eggs, add sugar then water and lemon juice. Cook, add corn starch and boil in double boiler. Let cool. Mrs. W. R. Swart. LEMON PIE WITH MILR One cup sugar, 1 heaping tablespoonful flour, juice of 1 lemon and grated rind, 1 tablespoonful butter, 1 cup milk, 3 eggs. Mix sugar and flour, add melted butter, lemon, juice, and rind, egg yolks, milk and fold in egg whites stiffly beaten. Bake about 35 minutes in moderate oven or until set. Mrs. Frank Hildebrand. B.A.N.A.N.A. CREAM PIE Three cups milk, 1 cup sugar, lump of butter about size of walnut, pinch of salt, yolks of 3 eggs, 1 heaping tablespoonful flour, vanilla. Cook until thick, beat until creamy. Alternate layer of sliced banana and cream sauce until crust is filled. Beat whites of eggs stiff, add 2 tablespoonfuls sugar, heap on pie and brown in oven. Mrs. C. M. Stype. or ANGE PIE Two slices of bread with crust removed, butter gen- erously, lay in pie plate and cover with 2 cups hot Water. Take 1 cup sugar, yolks of 3 eggs, grated rind and juice of 1 orange, juice of 1–2 lemon. Mix well together, pour into rich open shell and bake. Make GRACE CHURCH COOK BOOK 141 lemon or 2 small ones. The juice and grated rind put all together in chopping bowl and chop fine. Roll pie crust cut with a biscuit cutter, put about a teaspoon- ful on each piece and make as a turnover. Bake in a quick oven, fine for picnics. Mrs. Roy Oliver. 144 GRACE CHURCH COOK BOOK ** Boil 18 minutes. Remove from fire. Then add 2 tea- spoons gelatine which have been dissolved in 1–2 cup of boiling water. Whip 1 pint of cream and add a little vanilla flavoring. PRUNE WHIP One cup of pitted boiled prunes without juice. Chop very fine and mix with 1-4 cup sugar, 1 teaspoon vanilla. Whip the whites of 4 eggs to a very stiff froth, mix in the prunes. Bake in moderate oven about 20 minutes. Baking dish must be placed in a pan of water. Serve with whipped cream. MARSHIMALLOW WITIP One-half pound marshmallows cut into small pieces mixed with 1-2 pint of cream beaten stiff, sweeten to taste and flavor. Serve in tall glasses and garnish with candied cherries. NUDEL FRANS EN Make noodles of 3 eggs, roll out thin and cut about 1-4 inch wide, boil in salt water, mix butter thru and set to cool. Take 3 whole eggs, then the yolks of 3 more, 1 cup of sugar, juice and rind of 1 lemon. Stir well. Mix with noodles. Add the 3 whites beaten stiff, take a pudding dish, butter well and sprinkle with bread crumbs. Put in a layer of noodles, then a layer of fill- ing, which consists of chopped almonds, sugar, raisins and cinnamon. Continue until all is used. Bake to a golden brown. GRACE CHURCH COOK BOOK 147 grated unsweetened chocolate. Steam 1 hour. Serve with whipped cream. Mrs. F. Woodfield. IPA IS IN PUFFS Two tablespoons sugar, 1–2 cup soft butter, 2 well beaten eggs, 1 cup milk, 2 cups flour sifted with 3 tea- spoons baking powder, 1 cup chopped raisins. Steam in greased cups for 30 minutes. Serve with cream or Sallce. Mrs. F. Woodfield. PEACH DESERT Take the halves of peaches, either fresh of canned, put fresh grated or preserved pineapple in the hollows of the peaches; then put whipped cream on top, sprin- kle ground nuts on whipped cream, and place mara- chino cherry on top. Mrs. John F. Ward. DATE PUDDING One envelope of Knox's gelatine, 1 cup cold water, 1 1-2 cups hot water, 1 cup sugar, 1-2 cup nut meats, 1 lb, dates cut in small pieces, 2 eggs. Add cold water to gelatine, let soak 20 minutes; add hot water to beat- en egg yolks, then add sugar, gelatine, dates and nuts, Cook mixture until boiling point is reached, let cool, then add the stiffly beaten egg whites. Beat for awhile and turn into a mold. Serve whipped cream. This will serve 8 or 9 people. Mrs. John F. Ward. FOOD FOR THE GODS Five tablespoons ground cracker crumbs, 1 scant cup granulated sugar, 1 cup walnut meats chopped 150 GRACE CHURCH COOK BOOK SNOW BA LL PUDDING One-half cup butter, 1 cup granulated sugar, 1-2 cup milk, 2 cups flour, 3 teaspoons baking powder, 4. eggs, whites only, 1-4 teaspoon salt. Cream, butter and sugar, add alternately milk and flour and baking powder. Add beaten whites of eggs. Pour into but- tered cups and steam 1–2 hour. Serve with a sauce made of equal parts maple sugar and cream heated to- gether. Mrs. C. L. Houston. CABINET PUDDING Six eggs, 1 glass wine, 1 1-2 doz. macaroons, 6 table- spoons sugar, 2 tablespoons gelatine, 1 cup nuts, a few candied cherries. Dissolve gelatine in 1 cup cold water, afterwards heat until thoroughly dissolved. Beat to- gether yolks and sugar, add wine and boil until thick, stirring constantly. Let this cool. Beat whites of eggs stiff, and add alternately whites and gelatine. Fill mold with first a layer of mixture, then of macaroons sprinkled with nuts and cherries. Then repeat until filled. Serve with whipped cream. - Miss Mary Louise Allen, Washington, D. C. MARSHIMA LLOW PUDDING One envelope gelatine, 4 tablespoons sugar, yolk of 1 egg, 2 1–2 cups milk. Beat egg and sugar together, add to milk put on stove and let come to boiling point, add dissolved gelatine. Remove and let cool until it starts to congeal. Add 1–2 pint whipped cream, beat all together, flavor with vanilla or wine. 1 cup pecans, or walnuts, 1-2 lb. marshmallows cut in small pieces. GRACE CHURCH COOK BOOK 151 Serve with whipped cream and a few cherries on top. Miss Mary Louise Allen, Washington, D. C. DATE PUDDING - Whites of 5 eggs beaten stiff, add 1 cup sugar little at a time, fold in 2 teaspoons baking powder, pinch salt, 1 package dates stoned and cut, 1 cup walnuts cut in small pieces. Bake 2 hours in slow oven, serve cold with whipped cream. Mrs. Frank Sanborn. TAPIOCA PUDDING Two cups tapioca (not instantaneous variety), 2 cups brown sugar, 2 cups boiling water. Put to soak over night. 1-4 teaspoon salt. Cook until done. Beat into this 1 pint of whipped cream. Serve sold. Mrs. T. R. Davies. SA GO PUDDING Two cups sago, 1-4 teaspoon salt. Cook in boiling water until done. When done beat until very frothy, add 1 can grated pineapple, 1-2 pint whipped cream. Put 1-2 pint whipped cream over top. Serve cold. Mrs. C. L. Houston. CAPAM ET, PUDDING One cup sugar put in sauce pan and melt to a nice golden brown. Add 1 cup of water and dissolve, put in 1–2 inch slice of butter and sugar to taste. 1 1-2 tablespoons gelatine dissolved in cold water, add to caramel sauce. When beginning to set add 1 pint of whipped cream and serve cold. Mrs. C. L. Houston. GRACE CHURCH COOK BOOK 155 of cornstarch and yolk of 3 eggs. When well cooked pour over oranges and sugar. Beat whites of eggs to a stiff froth and add 1 tablespoon of sugar. Spread over top of the custard and brown, and serve cold. Mrs. M. J. Hindman. FRUIT SA, UCE Place a saucepan with 1-2 cup cold water, 1–2 cup sugar over the fire. Boil 3 minutes, add 1–2 cup of any kind of jelly and boil for 3 minutes; then strain into a bowl and add 1 gill of sherry wine and 1–2 cup preserved cherries. Mrs. Harvey Chord. FILLED ORANGES Cut 3 oranges in half. Scoop out juice with tea- spoon and put on stove with juice of lemon, 2 table- spoons of sugar, add 1–4 cup white wine, dissolve 1-4 box of gelatine in water, add to juice and let boil. When cool, fill in orange shells and set on ice. Serve with whipped cream. PR UNE PUDDING Soak 34 prunes 24 hours. Stew until tender. When cold take out stones and chop fine. Beat whites of 5 eggs to stiff froth. Add 2-3 cup granulated sugar, 1-2 teaspoon cream tartar. Beat altogether, then add prunes. Pour in well greased pan. Set in pan of boil- ing water in oven to bake for 29 minutes. Helen S. Titus. GRACE CHURCH COOK BOOK 157 mold and steam 2 hours, serve while hot with wine and hard sauce. Mrs. E. R. Stuller. CA RAIMED CUSTARD One quart milk, 1 3-4 cups of granulated sugar, l teaspoon salt, 1 teaspoon vanilla, 5 eggs. Seald the milk and in a separate pan brown and melt the sugar, add sugar to the milk and stir until sugar is all dis- solved, then add the salt. When cool add the beaten eggs and vanilla, pour mixture into buttered cups, set in a pan of water and bake 20 minutes or until done. Test with a silver knife. Serve with whipped cream. Mrs. E. R. Stuller. PRUNE WHIP One pint stewed prunes, sweetened, and juice pressed thru a colander, 1 tablespoon gelatine, first dissolved in 2 tablspoons cold water, then drained, then soak in 1-3 cup boiling water, and juice of 1 lemon. Stir and mix with the prune pulp. Beat whites of 6 eggs very stiff, and mix with above mixture. Chill and serve with whipped cream. One half this quantity will serve 5 persons. Mrs. Carl Williams. CREAM PAR FAIT One teaspoon gelatine dissolved in 2 tablespoons of water. Boil 1–2 cup sugar and 1-4 cup water to a soft ball, pour over the beaten whites of 2 eggs, add gela- tine and stir over ice water until it begins to thicken then fold in 1 1-2 cups whipped cream and 1–2 cup chopped nuts and chopped marachino cherries. This will serve 8 people. Mrs. Carl Williams. 15S GRACE CHURCH COOK BOOK PISTACHIO AND STFA WBER Iſ Y BA WA ROISF Ingredients for first part: 1-4 package gelatine, 1-4 cup cold water, 1 cup strawberry pulp and juice, juice of 1–2 lemon, 1–2 cup sugar, rose cold paste if needed. Ingredients for second part: 1-4 package gelatine, 1-4 cup cold water, 1 cup milk, 2 ounces crushed pistachio nuts, 1–2 cup sugar and green paste. Prepare the 2 parts separately. Dissolve gelatine in cold water, heat strawberry juice, lemon juice and sugar. Do the same with second part by adding all the ingredients. Whip 3 1–2 cups of cream and when other parts are cool and have started to set, divide the cream equally and stir in with each, then take a tablespoon of each part alter- nately until bowl is filled, then decorate with the crushed pistachio nuts and halves of the strawberries. Mrs. John Ray. PINEA PPLE WHIP One-half pint can grated pineapple, add 1 small cup sugar and place on back of range to dissolve sugar; 1 envelope Knox gelatine dissolved in cold water, stir this into pineapple juice and pulp, into which has been dis- solved a little fruit coloring to make dessert a delicate pink. Whip 1 pint cream and beat gelatine mixture into it when cool. Let chill over night and serve with lemon sauce in sherbet glasses with marachino cherry on top. This serves 8 persons. LEMON SA UCE Juice of 1 lemon, 1-4 cup water, 1 cup sugar. Boil for a minute to dissolve sugar, let cool and put over 162 GRACE CHURCH COOR BOOK CREA MY SAUCE Three tablespoons ful butter, 1 cupful powdered sugar, 1 teaspoonful vanilla, 2 egg yolks, 1-2 cupful milk, 1–4 cupful cream (whipped). Cream the butter and add the sugar gradually, then the vanilla and beaten yolks; add the milk, and cook over hot water, stirring constantly until it thickens. Remove from the fire. Fold in the whipped cream and serve at once. HAR D SA UCE One-third cupful butter, 1 cupful powdered sugar, 3 tablespoons milk, 2-3 teaspoonful vanilla, 1-3 tea- spoonful lemon. Cream the butter, add the sugar grad- ually, then the milk, and beat until very light. Add the flavoring. STRA WBERRY SA UCE One cupful powdered sugar, 1 cupful crushed ber- ries, 1-3 cupful butter. Use the same method as given above for hard sauce. LEMON SAUCE One cup sugar, 1-2 cup butter, 1 egg, beaten light, 1 lemon, juice and grated rind, 1–2 cup boiling water. Put in a tin basin and thicken over steam. PLUM PUDDING SA UCE One pint boiling milk, cream together 1 cup sugar, GRACE CHURCH COOK BOOK 163 1–2 cup butter, 1 tablespoonful flour, 1 egg, well beaten. Stir in boiling milk and cook until the consistency of Cream. CITRON PUDDING One-half lb. candied citron peel, 1-2 lb. bread crumbs. 1-2 lb. carrot, 6 oz. suet, 1-4 lb. brown sugar, 1-2 oz. chopped almonds, 3 eggs. Grate the carrot, chop the suet, shred citron, mix all these dry ingredients to- gether, add eggs well beaten, stir all well; put the mix- ture into a well greased mould and steam 3 hours. Serve hot. AMSTERIDAM PUDDING One cup milk, 1 cup fine cracker crumbs, 1 table- spoonful butter, 2 teaspoons ful cocoa, 1–2 cup sugar, 4 eggs. Pour scalding milk over cracker crumbs; add butter, mix the cocoa and sugar, add it to milk, etc. Add teaspoonful of vanilla, the whites of the eggs, eggs, beaten to a froth. Boil in a buttered mould 1 hour and serve with a YELLOW SA UCE One-fourth cup sugar, 1-2 cup water, 1-4 cup lemon juice. Mix the above with the yolks of the 4 eggs, stir well over the fire until it thickens. Miss N. E. Utzinger. GRACE CHURCH COOK BOOK 171 sugar, 1 quart cold milk. Add cranberries to milk. Stir in sugar and freeze. Delicious with turkey. Mrs. C. L. Houston. FROZEN PINEAPPLE Put a can of pineapple in freezer and let stand for 3 or 4 hours. Remove, slice and serve on lettuce leaf with mayonnaise or whipped cream. Mrs. C. L. Houston. NESSELRODE PUDDING Boil 1–2 cup of water and 4 oz. sugar to a syrup. Add yolks of 4 eggs and beat well. Remove from fire, pour into a bowl, beat until very light and cool. Add 1 1-2 pts, of whipped cream. Mix in 3 tablespoons of chopped fresh fruit and chestnut paste. Put in mould, pack in ice and let stand for an hour before serving. Flavor with vanilla or maraschino flavoring and dec- orate with whole chestnuts glace. FROZEN APRICOT PUDDING Make a custard of one pint and a half of milk, the yolks of eight eggs, 1 ounce of sugar and a pinch of salt. Strain through cheese cloth and add four ounces of chopped almonds and 2 of apricot marmalade. When cold, mix thoroughly with half a pint of cream whipped very stiff and 4 ounces of crumbled macaroons. Put in mould with a little marmalade hidden in the center, and freeze. Garnish with blanched almonds and whole Iſla Cal'0011S. 172 GRACE CHURCH COOK BOOK Cakes and Cake Fillings Compiled by Mrs. F. L. Parker. Revised by Mrs. A. V. Allen, Jr. “‘CAA E HINTS’’ To get a fine-grained cake, cream butter before add- ing sugar, using fine granulated sugar. Beat the batter well after adding each ingredient, and when the beaten egg whites are added last, fold them lightly, but thoroughly into the batter, as hard beating at this stage tends to toughen the cake. If a cake splits open and the batter pours down the sides, the oven is too hot and forms a crust before the cake has had a chance to rise completely. Steaming a cake often improves the texture. Upon removing a cake from the oven, turn it out immediately upon a damp tea-towel, and lay another damp towel on top, allowing it to stay about 10 min- utes. When the bottom of a cake tin is not removable, in- stead of greasing the tin, put in a layer of paraffine paper and the cake will fall out immediately upon be- ing inverted. - To insure a good cake, use “Swan's Down Cake Flour,” sifting once before measuring and 2 or 3 times after the baking powder has been added. Most large layer cakes take about 20 minutes to bake, and small layers from 10 to 15 minutes. 176 GRACE CHURCH COOR BOOK ped cream, spread on layers having at least 1–2 inch thick. Cover cake all over with mixture, dust almond meal all over cake. Have ready almonds that have been blanched, cut each half in two or three pieces lengthwise, brown, then stick upright all over top of cake. Mrs. Chas. L. Houston. DE VIL’S FOOD CARE Two cups dark brown sugar, 1–2 cup butter, 3 eggs beaten separately, 1–2 cup sour milk, 2 cups flour, i. level teaspoon soda, 1–2 cup Baker's unsweetened cho- colate dissolved in 1–2 cup boiling water, 1 teaspoon vanilla. Cream butter and sugar, add beaten egg yolks, sour milk, flour to which soda has been added, vanilla, chocolate, and lastly, the beaten egg whites. Bake in layers. Mrs. Lester McLeod. ANGEL CA / E Whites of 11 eggs, 1 1-2 cups sugar, 1 cup sifted flour, 1 teaspoon cream tartar, 1 teaspoon vanilla ex- tract. Sift flour and cream of tartar 5 times, then sift sugar 5 times. Beat egg whites to a froth with a wire egg beater; fold in sugar slowly, then add vanilla, then add the flour slowly. Put in ungreased cake tin with cone center and bake in a very cool oven for one hour. Upon removal from oven, invert tin until cold, then remove cake. Have all ingredients measured and sifted before starting cake, and measure with a water tumb- ler. Mrs. John Cannon. SUNSHINE CAR. E. Six eggs, 3-4 cup sugar, 1–2 cup flour, sifted 2 times, GRACE CHURCH COOK BOOK 177 pinch of salt, 1-2 teaspoon cream of tartar. To the well beaten egg yolks, add half the amount of sugar, beating well. Beat the egg whites stiff, then add cream of tartar and the rest of the sugar. Beat all together well and lastly fold in the flour. Bake in an ungreased tube tin about 45 minutes. Invert and let cool. Mrs. E. Nelson Neulen. DE VIL’S FOOD CARE One cup brown sugar, 1–2 cup butter, 2 cups flour, 2 eggs, 1–2 cup milk, 1 teaspoon soda dissolved in 2 tablespoons of hot water. Boil together 1–2 cup brown sugar, 1 cup chocolate, 1–2 cup milk and add it to the first mixture. Bake in 2 layers. Mrs. Laura D. Nash, Pendleton, Oregon. GINGER BREAD CARE One-half cup sugar, 1–2 cup butter, 1 cup molasses, 2 eggs, 1 teaspoon cinnamon, 1 teaspoon cloves, 1-2 tea- spoon salt, 2 1–2 cups sifted flour, 2 level teaspoons soda dissolved in 1 cup boiling water. Cream butter and sugar; add well beaten egg yolks, molasses, flour and spices, boiling water and soda, and fold in stiffly beaten egg whites. Bake in a moderate oven. Mrs. J. A. Darby. NEVER FAIL CARE Two cups sugar, 1-2 cup butter, 3 egg yolks and whites of 5 eggs, 3 cups sifted flour, 1 cup milk, 2 heap- ing teaspoons baking powder, 1 teaspoon vanilla extract, 178 GRACE CHURCH COOR BOOK 1 teaspoon lemon extract. Cream butter and sugar, add well beaten egg yolks, milk, flavoring, flour, fold in stiffly beaten egg whites and lastly fold in baking powder dissolved in a little of the milk. Bake in 2 large or 3 small layers. Mrs. Chas. Ungerman. CHOCO LATE CA IV E One cup sugar, 1–2 cup butter, 1-2 cup white Karo syrup, yolks of 5 eggs and whites of 3, 2 squares of Baker’s unsweetened chocolate melted in 5 tablespoons hot strong coffee, 1 3-4 cups sifted flour, 2 teaspoons baking powder, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1-4 cup cold water. Cream butter well, add sugar and cream until frothy; add Karo syrup, then egg yolks which have been beaten to a light lemon color, add chocolate, water, flavoring, flour to which baking powder has been added, and lastly fold in stiff- ly beaten egg whites. Bake in 3 layers in moderate oven. Put together with boiled frosting and when set. melt a square of Baker's chocolate over the tea kettle and spread on sides and on top. Mrs. A. V. Allen, Jr. WHITE CAR. E. One cup butter, 2 cups sugar, 1 cup milk, 1–2 cup corn starch 1–2 cup flour sifted together, whites of 7 eggs, 2 cups sifted flour, 2 teaspoons baking powder. 1 teaspoon vanilla extract, 1 teaspoon lemon extract. Cream butter, add sugar, alternate milk, flour to which baking powder has been added, and eggs. Add extracts. Bake in layers in very moderate oven. Mrs. Chas. M. Stype. GRACE CHURCH COOK BOOK 179 BUTTER CREAM CARIE One cup butter, 2 cups sugar, 3 cups sifted flour, 3 eggs, 2 teaspoons baking powder, 1 teaspoon vanilla extract, 1-2 teaspoon lemon extract, 1-2 teaspoon almond extract, 1 cup strong black coffee. Cream butter and sugar, add well beaten egg yolks, coffee, extracts, flour to which has been added the baking powder, lastly fold in egg whites beaten stiff. Bake in 3 layers about 10 or 15 minutes. Steam layers between tea towels. FILLING One cup strong black coffee, 1–2 cup cream, yolks 2 eggs. Cook in double boiler to a custard consistency. Set aside until cold. Cream 1 pound sweet butter un- til absolutely frothy, add a tablespoon of custard slowly, mixing thoroughly; two or three table- spoons powdered sugar, 2 egg yolks. Repeat until you see the butter will not take any more liquid. If it will take all the custard and will stand more liquid, add cold strong coffee. Use enough sugar to suit the taste. Spread on layers at least 1–2 inch thick. Chocolate may be used in the same way with a Devil's Food Cake. leaving out the coffee and using milk to make the cus- tard. Mrs. Chas. T. Houston. SPONG E CARE Four eggs, 1 cup sugar, 1 cup flour, 1 teaspoon cream of tartar, 4 tablespoons boiling water, 1 teaspoon va- nilla. Beat egg whites until stiff, add 1–2 of the sugar and beat again; beat egg yolks until very creamy, add 180 GRACE CHURCH COOK BOOK the rest of the sugar, beating well, add boiling water; then add the stiffly beaten egg whites and lastly the flour to which has been added the cream of tartar; then add flavoring. Bake in slow oven 45 minutes. Mrs. Harry Brooks. ORANGE CARE Two cups sugar, 2-3 cup butter, 3 eggs, juice of 2 large oranges and grated rind of 1. 3 1-2 level cups of flour, 2 level teaspoons cream of tartar, 1 level teaspoon soda. Cream butter thoroughly, add sugar, mixing well, then well beaten egg yolks, orange juice to which has been added enough water to make 1 cup; add flour, cream of tartar, soda, grated orange rind, and lastly fold in the well beaten egg whites. Bakern 3 layers. FILLING To 1 beaten egg, add the grated rind and juice of 1-2 an orange and enough powdered sugar to thicken: add shredded cocoanut and spread between layers and on top. Miss Sadie M. Crang. SUNSHINE CARE One cup flour measured after sifting 4 times, 1 cup sugar, 6 eggs, 1 teaspoon vanilla, 1–2 level teaspoon cream of tartar. Beat egg whites to a stiff froth, add cream of tartar, beat again, add sugar, beating well, GRACE CHURCH COOK BOOK 181 then well beaten egg yolks and slowly stir in sifted flour and vanilla. Bake 1 hour in a very slow oven. Mrs. Lester McLeod. CHO.COLATE LOAF CARE One cup sugar, 2 eggs, 1-3 cup butter, 1–2 cup milk, 1 cup flour, 1 1-2 teaspoons baking powder, 1–2 cup Baker’s chocolate melted over tea kettle. Cream butter and sugar, add beaten egg yolks, milk, flour and baking powder; fold in stiffly beaten egg whites, and lastly the melted chocolate. Bake about 45 minutes. Mrs. Edgar Smith. TROPIC CARE One-half cup butter, 1 1-4 cups sugar, 1 cup milk, 2 eggs, 2 1-2 level cups sifted flour, 2 heaping tea- Spoons baking powder, 1 teaspoon cinnamon, 1 tea- Spoon nutmeg, 1 teaspoon each vanilla and lemon ex- tract. - Cream butter, add sugar, beating until it is frothy; then add well beaten egg yolks, milk in which extracts have been put, flour to which baking powder and spices have been added, and lastly fold in the stiffly beaten egg whites. Bake in layers in moderate oven 15 or 20 minutes. Put together with Mocha filling and boiled icing on sides and top. Mrs. A. V. Allen, Jr. ANGEL CARE Whites of 9 large or 10 small eggs, 1 1-2 cups gran- GRACE CHURCH COOK BOOK 183 1–2 cup water, 1 heaping cup flour sifted 5 times, 1-2 teaspoon each vanilla and lemon extract. Put sugar and water on to boil; sift flour and put to one side. Beat egg yolks, add flavor, beat again until very stiff; beat whites of the eggs very stiff. Boil sugar and water until it threads; pour over whites, beating all the while until mixture is cold. Gently fold in beaten yolks, do not stir; lastly, add the flour, folding it in. Bake 1 hour, having oven slow at first and increase heat at the finish. Mrs. C. L. Houston. |IA CAROON CARE Dissolve 6 tablespoons (well rounded and rauher heaping) of Ghiradelli's chocolate in 5 tablespoons of boiling water. Cream 1–2 cup butter, add 1 1-2 cups sugar; beat yolks of 4 eggs well and add to butter and sugar, add chocolate and 1–2 cup sweet milk; add 1 3-4 cups of flour and 1 heaping teaspoon baking powder; add 1 teaspoon vanilla and fold in the well beaten whites of 4 eggs. Bake in a moderate oven about 30 minutes to a layer. Filling–Put in a sauce pan 2 cups of sugar, 3 heap- ing tablespoons of chocolate, piece of butter about the size of an egg and 3–4 cup of milk, boil until it forms a very soft ball in cold water. Remove from fire and cool until you can hold your hand on bottom of pan, then add 1 teaspoon vanilla and beat until right con- sistency to spread. Mrs. Byron Hawks. G R A HAIſ CRACKER CA. R. E. One cup sugar, 1–2 cup butter, 3 eggs, 1 cup milk, 184 GRACE CHURCH COOR BOOK 26 graham crackers rolled to a powder, 1 1-2 tea. Spoons baking powder. Bake in layers. Filling—One cup sugar, 1 teaspoon butter and grated rind and juice of 1 lemon. Boil until thick, spread on first layer and cover top and sides with white frosting. Miss Eleanor Ekstrom. SWE DISH COFFEE CARE One cup New Orleans molasses, 1 1-2 cups seeded raisins (chopped), 1 cup currants, 1 cup chopped wal- nuts, 1 large orange chopped fine, peel and all; 1 tea- spoon each allspice, cinnamon and nutmeg, 1-2 tea- spoon cloves, 1 cup sugar, 3 eggs, 1 teaspoon soda, 3-4 cup butter, 1 cup strong coffee, 3 cups flour. Cream sugar, butter and beaten yolks of eggs, add molasses, then flour, spices and coffee in which soda has been dissolved, then well beaten egg whites; last add chop- ped nuts and fruit. Bake in sheet tin in moderate oven about 45 minutes. Mrs. H. G. Van Dusen. DELICIOUS DIPIED APPLE CARE One cup sugar, 1–2 cup butter, 1–2 cup sour milk, 1 cup chopped walnuts, 1 egg, 1 teaspoon soda, 2 tablespoons water, 1-2 pint dried apples, 1 cup syrup, 1 teaspoon cinnamon, 2 cups flour. Take 1-2 pint of dried apples, soak over night in cold water, next morning, take the apples and chop very fine and cook in syrup 1 hour, let cool; then put your soda in water to dissolve and add to sour milk, add mixture to the apples, then the flour, nuts egg and cinnamon. Bake in loaf tin. Miss G. Ekstrom. GRACE CHURCH COOK BOOK 185 CORNSTRA C H CARE Cream 1 cup butter, 1 cup sugar, add yolks of 4 eggs and stir for 15 minutes; then add well beaten egg whites. Stir in 1 cup of cornstarch, 1-3 cup of flour, 1 teaspoon baking powder which have all been sifted together; add the grated rind and juice of 1-2 lemon. Bake slowly 45 minutes. Mrs. J. T. Allen. POTATO CARE Two cups sugar, 2-3 cup butter, 2 cups flour, 2 tea- spoons baking powder, 4 eggs, 1 cup hot mashed pota- toes, 1–2 cup milk, 2-3 cup grated chocolate, 1 cup chopped walnuts, 1 teaspoon each cinnamon, cloves and nutmeg. Bake in bread tin for 1 hour. M. G. A. POTATO FILOUR SPONG E CARE Five eggs beaten separately. Into beaten yolks, beat 1 cup sugar, a little at a time until well dissolved. Sift 1 teaspoon baking powder into a little less than 3-4 cup of “Swedish Potato Flour,” and beat into a bat- ter a little at a time; add 1 teaspoon flavoring extract and lastly the well beaten whites of eggs. Bake in pan lined with paraffin paper about 30 minutes in a little more than moderate oven. Entire cake should be beaten with Dover egg beater. ORANGE CARE One-half cup butter, 1 1-4 cups sugar, 4 eggs, 1-2 cup orange juice, 2 cups flour, 2 teaspoons baking 186 GRACE CHURCH COOK BOOK powder, 1 tablespoon grated orange rind. Cream butter and sugar, add beaten yolks of eggs, creaming well: add remainder of mixture and beat five minutes, add beaten whites last. Bake in layers. Filling–Two cups powdered sugar, 1–2 cup melted butter and enough orange juice to spread. Mrs. F. H. Vincil. SPONG E CARE Five eggs, 1 cup granulated sugar, 1-2 lemon grated rind and juice, 1 cup cake flour, 1-4 teaspoon salt. Sift the flour before measuring; grate the lemon rind into the sugar extract and measure the juice (there should be two tablespoonfuls). Beat the yolks with a Dover egg beater until light colored and thick; gradually beat in the sugar and grated rind then the lemon juice. Beat the whites with a wire whip until very stiff. Cut and fold part of the whites into the yolks and sugar; fold and cut in the flour and salt; cut and fold in the rest of the egg whites. After baking, turn tin upside down and allow to hang in pan until cold. Mrs. T. O. Withers. WHITE FRUIT CAR. E. Three-quarters cup butter, 1 1-2 cups sugar, 2 cups sifted flour, 1 1-2 teaspoons baking powder, 1-2 tea- spoon salt, 1-2 teaspoon each almond and vanilla ex- tract, whites of 6 eggs, 1-2 lb. blanched almonds, cut up; 1-2 lb. bleached seedless raisins, 1–4 lb. each cit- ron and candied pineapple, cut up; 1 large freshly grated cocoanut, few candied cherries, cut up; 1 to 2 GRACE CHURCH COOK BOOK 187 tablespoons milk if needed. Put together as any butter cake. Bake 1 1-2 hours in pan well lined with paraf- fin paper. Mrs. J. T. Ray. FRUIT CARE Two and one-half cups brown sugar, S eggs, well beaten; 4 cups sifted flour, 1 lb. butter, 1 teaspoon cream of tartar, 1 teaspoon soda, 1 teaspoon each cloves and nutmeg, 1 tablespoon cinnamon, juice and rind of 2 lemons, 2 lbs. seeded raisins, 1 lb. currants, 1 glass jelly, 3-4 lb. chopped citron, 3–4 lb. chopped orange and lemon peel, 1 lb. chopped walnuts, 1 wine glass each sherry and brandy or any wine. Bake about 3 hours, using plenty of parraffin paper on bottom and sides of pan. Mrs. G. H. George. TWENTY-IN-ONE CARE Cream 1 cup sugar, 1 tablespoon butter; add 2 eggs (well beaten), then 1–2 cup milk, 1 1-2 cups sifted flour, 1 heaping teaspoon baking powder, 1 teaspoon each vanilla and lemon extract. Bake in either 2 layers or loaf. Miss Winifred Van Dusen. SANTA, CLARA CAR. E. Put in cup, 2 eggs, 3 tablespoons melted butter, fill rest of cup with milk. Pour into 1 cup sugar, 1 1-2 cups flour and 2 teaspoons of baking powder, which have been sifted together. Beat until light and creamy; add 1 teaspoon each vanilla and lemon extract, and bake in layers. 188 GRACE CHURCH COOK BOOK ONE EGG CARE One egg, butter size of an egg, 1 cup sugar, 2-3 cup milk, 2 cups sifted flour, 2 teaspoons baking powder, 1 teaspoon each vanilla and lemon extract. Bake in layers. FOUNDATION CARE Sift together 3 times, 2 cups of flour, 1 1-2 cups sugar, 2 rounded teaspoons baking powder. Make hole in center and break in 3 eggs, pour over egg 3-4 cup milk. Commence to stir from the center and when partially stirred, drop in melted butter the size of an egg. When thoroughly stirred, add flavoring to taste. Beat hard for 5 minutes. Bake in either layers or loaf. - Mrs. J. T. Allen. GING ER BREAD CARE Two-thirds cup butter, 1 cup molasses, 1 cup sugar, 1 cup sour cream, 1 teaspoon soda dissolved in a little boiling water, 1 tablespoon ginger, 1 teaspoon cinna- mon, 2 eggs, 2 heaping cups flour. Beat butter, sugar, molasses and spices to a light cream, set on range until slightly warm. Beat eggs light, add milk to warm mixture, then eggs and soda, and lastly, flour. Beat hard 10 minutes and bake either in gem pans or loaf G. H. G. ENGLISH SPONG E CARE One cup sugar, 1 cup sifted flour, 1 tablespoon vin- GRACE CHURCH COOK BOOK 189 egar, 1 tablespoon cold water. 5 eggs, pinch of salt, 1-2 teaspoon baking powder (scant), 1-2 teaspoon al- mond extract. Separate yolks and whites of eggs, beat yolks at least 10 minutes; add vinegar and water and beat again; sift flour and baking powder five times, and lastly, fold in beaten whites of eggs. Put in pan lined with oiled paper and bake about 40 minutes in a moderate oven. - Frosting—Two tablespoons orange juice, 1 table- spoon melted butter, grated rind of 1 orange. Add enough powdered sugar to make right consistency to spread. Mrs. John Selines, Seaside, Oregon. SPICED LOAF CARE One cup sugar, 1–2 cup butter, 3 eggs, 2 1-2 cups flour, 1 cup chopped walnuts, 1 cup molasses, 1 cup sour cream or milk, 1 level teaspoon soda, 1 teaspoon cinnamon, 1-2 teaspoon each cloves and nutmeg ; if sweet milk is used, add 3 teaspoons baking powder and no soda. Bake in sheet tin in moderate oven about 45 minutes, FUDGE CARE One and one-quarter cups sugar, 1-3 lb. butter, 5 eggs beaten separately, 3 or 4 squares unsweetened chocolate, melted over tea kettle, 1 1-2 cups flour, 1 teaspoon baking powder. Bake in layers. Mrs. G. W. Walters. APPLE SA UCE CARE One and one-half cups sugar, 1-2 cup butter or 190 GRACE CHURCH COOK BOOK shortening, 1 1-2 cups thick apple sauce unsweetened, 1 cup seeded raisins, 2 teaspoons soda, 1 teaspoon each cinnamon and cloves, 1-2 teaspoon nutmeg, 2 1–2 cups flour. Cream butter, add sugar, sift flour, soda and spices together; dredge raisins with 2 teaspoons flour. Stir in flour and apple sauce alternately until all is used. Last, fold in raisins. Bake in greased pan in moderate oven from 50 minutes to 1 hour. B. Selt. NUT CAR. E. One and one-half cups sugar, 1-2 inch slice butter, 2 eggs dropped in scant cup milk, 3 tablespoons choco- late, 2 level cups flour, 2 teaspoons baking powder, 1 cup chopped walnuts, 1 teaspoon vanilla extract. Mrs. S. Wilson. SOUR CREAM CARE Break 1 egg into cup and fill with thin sour cream. Beat together until very light; then add 1 cup sugar and beat again; sift together 1-2 teaspoon soda with 1 1-2 cups flour and pinch of salt; add to mixture and beat until smooth. Bake in shallow pan. PEANUT BUTTER CA KE One tablespoon butter, 1 cup sugar, 1 tablespoon peanut butter, 1 egg, 1 cup milk, 2 cups flour, 2 tea: spoons baking powder, 1 teaspoon vanilla. Cream butter, peanut butter and sugar together; add beaten egg, then milk and flour alternately. Filling–1 1–2 cups powdered sugar, 2 tablespoons peanut butter, 1 tablespoon cream. Mrs. F. H. Vincil. 192 GRACE CHURCH COOR BOOK spoon vanilla. Bake in dripping pan, turn out on damp tea cloth and spread with jelly; roll and dust with powdered sugar. Mrs. Thos. Ryrie. NUT CARE One cup butter, 2 cups sugar, yolks of 4 eggs well beaten, 1 cup cold water. Mix above in the order given, beat well and add 3 cups of flour. One tea- spoon soda, 2 teaspoons cream of tartar, whites of 4 eggs, beaten stiff; 2 cups chopped walnuts, 2 teaspoons vanilla. Bake in bread pan. Mrs. T. R. Davies. DE VIL FOOD CARE First Part—One cup dark brown sugar, 1–2 cup butter, 1–2 cup milk, 2 cups flour, 2 eggs, 1 level tea- spoon soda. - Second Part–One cup grated unsweetened choco- ſate, 2-3 cup brown sugar, 1-2 cup sweet milk, 1 tea- spoon vanilla. Boil second part to a thick cream and mix, when slightly cool, to first part. Bake in layers and put together with boiled icing to which has been added 1 lb. of finely chopped figs. Mrs. L. D. Drake. BURNT SUGAR CAKE One-half cup butter, 1 1-2 cups sugar, 1 cup water, 2 cups sifted flour, yolks of 2 eggs. Beat together until very light, then add 3 tablespoons of boiling caramel, stirring rapidly, then add 1–2 cup flour, 1-2 teaspoon vanilla, 2 heaping teaspoons baking powder and whites of 2 eggs, beaten to a stiff froth. Bake in layers. Burnt Sugar or Caramel–Burn 1 cup of sugar until GRACE CHURCH COOK BOOK 193 a dark brown, add 1–2 cup boiling water and cook until a thick syrup. Be careful when pouring water into the browned sugar as it is liable to fly up and burn one’s finger. Filling–When boiling sugar and water for boiled icing, add 2 tablespoons of the caramel to it. Mrs. Melville Eastham. DATE CARE One cup stoned dates cut fine. Pour over this 1 cup boiling water in which 1 teaspoon soda has been dis- solved. Let stand while you mix the rest. Cream 1-2 cup butter with 1 cup sugar, add 2 well beaten eggs and 1 1-4 cups flour. Add date mixture. Bake 45 minutes. Mrs. F. W. Woodfield. BRIDE'S CARE Twelve eggs, whites only; 3 cups sugar, 1 cup butter, 4 cups Swans Down flour, 2 heaping teaspoons baking powder, 1 cup milk, 1-2 teaspoon vanilla, 1-2 teaspoon lemon, 1-2 teaspoon almond. Bake slowly 1 1-4 hours. Do not allow to brown. Put pan of water in oven while baking. Mrs. C. L. Houston. SOUR CREAM FILLING One cup brown sugar, 1 cup walnuts chopped, 1 cup sour cream. Boil cream and sugar until it thickens; then stir in chopped nuts. Mrs. F. J. Taylor. 194 GRACE CHURCH COOR BOOK MOCHA FILLING Wash salt out of slice of butter 1-2 inch thick, cream it with 1 cup powdered sugar until you cannot taste sugar. Add beaten yolks of 2 eggs and pour slowly 1-4 cup strong, hot coffee. Beat together well. CHOCO LATE FUDGE FROSTING Two cups sugar, 3 heaping tablespoons chocolate, 3–4 cup milk, piece of butter the size of a large egg. Boil until it forms a soft ball in cold water and beat until cool. FON DANT FROSTING Three cups sugar, 1 cup boiling water, 1-2 teaspoon acetic acid, 1-2 teaspoon glycerine. Do not add acid until boiling. Cook to 240 degrees then let cool; beat until it creams. Put aside to mellow. Melt in double boiler, thinning with hot water to the desired consis- tency. Mrs. C. L. Houston. OR ANG E FILLING Cream slice of butter 1–2 inch thick with 1 cup powdered sugar until it is thoroughly mixed, then add the grated rind and juice of 1 orange. Mrs. C. B. Allen BOILED ICING! Boil 1 1-2 cups sugar and 1–2 cup water until it spins GRACE CHURCH COOK BOOK 195 a long thread, then slowly pour it over the whites of 2 eggs which have been beaten until they are dry. Add 1 teaspoon vanilla and beat until the right consistency to spread. CHO.COLATE FROSTING Yolks of 2 eggs, 2 cups sugar, 1–2 cup water, 1-2 teaspoon vinegar, 1-2 cake unsweetened chocolate. Mix sugar, water and vinegar, boil until it threads, add to beaten egg yolks and then add melted chocolate. Mrs. A. J. Dayton. WHITE FROSTING Whites of 2 eggs, 2 small cups of sugar, 4 table- spoons water. Mix all together and cook 4 minutes in a double boiler. Flavor to taste. FRUIT FILLING Mix together with boiled frosting. Four tablespoons finely chopped citron, 4 tablespoons finely chopped seeded raisins, 1-2 cup chopped walnuts, 1-4 lb. chopped figs, 1-2 teaspoon orange extract. Mrs. K. Osburn. 196 GRACE CHURCH COOK BOOK Cookies, Doughnuts, Tortes and Small Cakes Originally compiled by Mrs. B. Van Dusen; Revised by Philena Bartlett and Helen Virginia Houstom DATE COOKIES Cream 1 cup butter with 1 cup brown sugar. Dis- solve 1 teaspoon soda in 1–2 cup warm water, 2 1–2 cups rolled oats, 2 1–2 cups flour. Mix and roll very thin and bake. Date Filling—One lb. stoned dates, 1-2 cup cold water, 1 cup granulated sugar. Boil until soft and beat well. Mrs. Frank Woodfield. DATE COOKIES One cup almonds, 1 cup dates, 1 cup sugar, 2 eggs (whites only), beat very stiff. Formula for Putting Together—Mix nuts, dates and sugar, then add whites of eggs. Drop in well buttered pan which has been covered with cracker meal. Bake in medium oven till they brown nicely, about 15 minutes. BROWN SUGAR COORIES One cup brown sugar, 1 cup ground walnuts, 2 eggs 198 GRACE CHURCH COOK BOOK oats, 1 cup chopped seeded raisins, 1 cup chopped wal- nuts, 1 teaspoon baking powder, 1 tablespoon cinna- mon. Then to the well beaten yolks of 4 eggs add 1 cup melted butter, 1 cup melted lard, 1 teaspoon soda dissolved in 1 tablespoon hot water, 2 teaspoons vanilla. Mix the two ingredients together and then add the well beaten whites of 4 eggs. After mixing, let batter stand one hour before baking. Drop in spoonful on greased pain. Mrs. C. V. Brown. OAT MEAL COORIES Six heaping cups rolled oats, 2 cups flour, 2 cups sugar, 1 cup nuts, 1 cup raisins, 2 cups butter, 1 tea- spoon cinnamon, 1 teaspoon baking powder, 1 teaspoon soda dissolved in hot water, 4 eggs beaten lightly. Let stand over night. Roll very thin and cut with cookie cutter and bake in moderate oven. Mrs. C. L. Houston. WHOLE WHEAT COO KIES One-half cup butter, 1 1-4 cup sugar, 2 eggs, 1-2 tea- spoon soda, 3 tablespoons water, 2 large tablespoons whole wheat, 1-2 teaspoon cinnamon, 1-4 teaspoor, nut- meg, 1–2 cup nuts, 1 cup raisins. Add flour to roll and cut with cookie Gutter. Mrs. Rudolph Prael, Portland, Ore. SHERRY COO RIES One and one-half cups butter, 2 2-3 cups sugar, 5 2-3 cups flour, 4 tablespoons cream, 4 tablespoons sherry. Knead about 20 minutes, roll thin and cut. Rub over GRACE CHURCH COOK BOOK 199 top with white of egg, sprinkle with sugar and al- monds. Bake quickly. Mrs. C. L. Houston. FROZEN COOKIES Two and one-half cups brown sugar, 1–2 cup butter, 2 eggs, 4 cups flour, 1 teaspoon soda, 1 teaspoon cream. tartar, 1 teaspoon vanilla, dash of nutmeg. Mix, knead well, make in roll, let stand over night. Cut in 1-8 inch slices and bake. E. H. K. ENGLISH OAT MEA L COORIES Two eggs, 1 cup sugar, 3 to 3 1–2 cups rolled oats, butter size of an egg, 1 teaspoon vanilla, 1-2 teaspoon baking powder. Lard pan and drop one teaspoon at a time 1 inch apart. Bake in moderate oven. Burn easily. Mrs. Selines. BUTTER THIN COO RIES One cup of butter mixed into 3 cups of flour, into which 1 teaspoonful of soda has been sifted; beat 3 tºggs well and stir in 1 1-2 cups of sugar, combine the mixtures and add 1 teaspoonful of vanilla. Roll paper thin, heat pan hot and bake quickly. Will have to use more flour when rolling and cutting them. From the Oregonian. PECAN PRA LINES Two cups granulated sugar, cup brown sugar, 1-2 cup cream, teaspoon butter, 2 cups pecans, mix sugar, 200 GRACE CHURCH COOR BOOK cream and butter and boil until it forms soft ball in cold water, then add pecans and beat until nearly cool. Drop by spoonful on buttered or oiled paper. Mrs. Daniel H. Walsh, Kelso, Wash. DATE LOAF Three cups sugar, cup milk, package dates, cup nuts; mix sugar, milk and dates, boil until forms a soft ball, remove, add nuts and beat until hard enough to roll in a damp cloth, then slice. Miss Augusta Walsh, Lake Charles, La. VANILLA JUMBLES One cup butter, 2 cups sugar; mix and beat to a cream. Add 3 eggs, yolks and whites beaten separate- ly, 1 teaspoon vanilla. Stir in very lightly enough flour to make a paste only firm enough to roll thin. Shape with a large round cutter, and then cut out a small circle in the center so that the jumbles will be in rings. Put them in a floured pan, brush the tops with white of egg, and sprinkle with pounded loaf sugar. Bake in a moderate oven to a light brown. Berkeley Cook Book. ENGLISH TORTE Three eggs beaten separately, 1-2 lb. flour, 1-2 lb. butter, 1-2 lb. sugar, 1–4 lb raisins, 1-8 lb. citron and orange peel, 1 teaspoon baking powder, 1 1-2 teaspoons vanilla. Cream sugar and butter and gradually add yolks of eggs, then flour with baking powder, chop- GRACE CHURCH COOK BOOK 201 ped raisins, citron, orange peel, and vanilla, lastly, add beaten whites of eggs; spread in buttered pan and sprinkle top with sliced almonds. Mrs. C. E. Bain, Oakland, Cal. DULL FINISH CARES One heaping cup flour, 1 cup sugar, 1-3 cup melted butter, break into this 2 eggs and fill cup with milk, 1 heaping teaspoon baking powder, vanills to taste. Stir all together. Bake in oval iron jem pan in a quick oven about 10 minutes. This receipe makes 16 cakes. Split through the middle, dust top with ground choco- late; put flavored whipped cream between halves. Mrs. C. L. Houston. ROCRS One and one-half cups brown sugar, 1 cup butter, 3 cups flour, 3 well beaten eggs, 1 teaspoon soda dis- solved in boiling water, 1–2 cup seeded raisins, 1 1-2 cups dates, 1 cup walnuts broken, 1-4 teaspoon salt: drop in small spoonsful on buttered tins. Bake in moderate oven. Mrs. C. E. Bain, Oakland, Cal. CFTOCOLATE IMA CAROONS Three eggs, whites beaten stiff; 1 scant cup choco- late, 1 cup powdered sugar, 1 cup chopped nuts. Beat sugar into whites, add chocolate and nuts. Let stand awhile before baking. Bake on buttered paper. Mrs. Nelson Troyer, Seattle, Wash. 202 GRACE CHURCH COOK BOOK CARAMEL CREAM CUP CARES One cup sugar, 2 tablespoons butter, 2 eggs, 1 cup milk, 2 1–2 cups flour, 2 teaspoons baking powder, vanilla extract. Bake in small-sized muffin pans. When cold, cut off tops, take out part of center, and fill with whipped cream. Replace tops and cover with caramel frosting. Caramel Frosting—One and one-half cups brown sugar, 1–2 cup milk and cream, lump butter size of wal- nut. Cook until it forms a soft ball, stirring constant- ly. Mrs. Merle R. Chessman. DOUGHNUTS One cup sour milk, 1–2 cup sugar, yolks of 3 eggs, 1 level teaspoon soda, 1 level teaspoon shortening, fla- voring. Mix eggs with milk. Flour to mix soft dough. Handle as little as possible. Fry in deep fat. Mrs. S. L. Gordon. DOUGHNUTS Two cups flour, 1 teaspoon baking powder, 1 table- spoon sugar, 1 egg well beaten, to which add 3-4 cup of milk, nutmeg to taste. Drop in round balls into hot lard. While hot, roll in powdered sugar. - Jewish Cook Book. SAL VATION ARMY DOUGHNUTS The official recipe for the Salvation Army dough: nut is as follows: Five cups of flour, 2 cups of sugar, 5 teaspoons of baking powder, 1 saltspoon of salt, 2 eggs, 1 tablespoon of lard and 1 3-4 cups of milk. This 204 GRACE CHURCH COOR BOOK late, 4 eggs beaten together, 1-2 cup chopped nuts spread in pan. Bake ten minutes and cut when warm. Mrs. H. L. Fletcher, Gilroy, Cal. DATE BARS Three eggs beaten together, 1 cup sugar, 1-2 teaspoon salt, 1 cup dates, 1 cup walnuts, 1 cup flour, 1 tea- spoon baking powder. Bake 10 minutes and cut while War Ind. Jewish Cook Book. CITRON AND NUT DROP CARIES Five eggs beaten separately, 15 almonds, 1 cup wal- nuts broken, 1 cup citron, 1 cup brown sugar, 2 cups white sugar, 3 cups flour, 2 teaspoons baking powder, 1 level teaspoon of cinnamon and allspice. Mrs. H. L. Fletcher, Gilroy, Cal. DATE TORTE Three eggs beaten separately, 1 cup granulated sugar, 3 tablespoons grated bread crumbs, 3-4 cup dates cut up, 1 1-2 teaspoons baking powder sifted with sugar, add whites of eggs last. Bake about 40 to 50 minutes. Serve with whipped cream. Mrs. C. L. Houston. SOUR CREAM COORIES One cup thick sour cream, 1 cup butter, 1 1-2 cups sugar, 1-2 teaspoon soda; add flour enough to make stiff dough for cookies. Mrs. Annie Nimms Brown. GRACE CHURCH COOK BOOK 205 SOUR CREAM COORIES One cup sour cream, 1 cup butter, 2 cups dark brown sugar, 2 eggs, 1 teaspoon soda sifted in 4 1-2 cups flour, 1 cup walnuts, vanilla. Drop in spoonfuls in buttered pan. Mrs. S. Sovey. NUT TORTE Six eggs, 1 1-2 cups sugar, 1-2 large cup flour, 1 teaspoon baking powder, 2 1–2 cups ground walnuts. Beat yolks of eggs till very frothy, add sugar and beat 15 minutes, add flour and baking powder, beat well, add nuts, then fold in stiffly beaten whites. Bake 50 minutes, about the same as angel cake. Mrs. S. Wilson. PETER PANS One-half cup equal parts butter and lard, 1 cup brown sugar, 1 egg well beaten, 1–2 cup molasses, 2-3 cup slightly soured milk, 1 teaspoon cinnamon, 1 tea- spoon vanilla. In two cups sifted flour blend one tea- spoon soda, 1–2 cup nuts, 1–2 cup raisins chopped very fine. Cream butter and lard with sugar add ingredi- ents in order given, beating all thoroughly. Bake in gem pans or drop on paper. - Mrs. E. Stark, Cincinnati, Ohio. COOKIES CALLED SHINGLES Three cups dark brown sugar, 1 cup lard or strained bacon fat, 1 cup boiling water dissolve 1 level teaspoon soda in water; little salt, flour. Roll very thin, sprinkle 206 GRACE CHURCH COOK BOOK with granulated sugar and cinnamon before cutting. Mrs. E. Stark, Cincinnati, Ohio. FINGER COO RIES One cup shortening, 4 cups brown sugar, 4 eggs, 5 cups flour sifted, 2 teaspoons baking powder, 2 tea- spoons vanilla. Cream shortening and sugar, add eggs well beaten, flour and baking powder, and vanilla. Cut with a knife in finger shape and bake in moderate OVen. Mrs. Overton. FUDGE SQUARES Four tablespoons shortening, 1–2 cup milk, 1 3-4 cups flour, 2 teaspoons baking powder, 1 cup sugar, 1 egg, 1–2 cup granulated chocolate, 1-4 teaspoon salt, 1 teaspoon vanilla, 1 cup nuts. Cream shortening and sugar, and egg well beaten, add milk, sift flour, baking powder, salt and chocolate, into mixture add vanilla; pour batter into shallow greased pan. Bake in moderate oven about 20 min. When cool, cut in squares before removing from pan. | COCOANUT JUMBLES One cup sugar, 1–2 cup butter, 1 egg, 1 cup cold water, 1 cup cocoanut. Flavor with lemon, add flour enough so they will drop from a spoon. After they are dropped on the baking tin, cover with the white of an egg, sweetened, then sprinkle with cocoanut. GRACE CHURCH COOK BOOK 207 SUGAR COO RIES One and one-half cups sugar, 1-2 cup lard, 3 eggs, 1-2 teaspoon soda dissolved in 3 tablespoons sweet milk, add salt, nutmeg and flour to thicken. Rub the shortening in one cup of flour, add other ingredients. Roll very thin and sprinkle with sugar, roll lightly, then cut out and bake. Will keep indefinitely. Mrs. E. A. Higgins. CHO.COLATE WA FER'S One cup brown sugar, 1 cup grated chocolate, 1 cup granulated sugar, 1 teaspoon vanilla, 1 egg, 2 cups flour, 1 tablespoon water. Roll very thin, cut with square cutter. Bake for a very few minutes in a quick oven. Put on a sheet of paper to harden. Mrs. R. R. Bartlett. A NISE DROPS Four eggs, 1 1-2 cups sugar, 1 pint flour, sifted 3 times; 1 teaspoon baking powder, 5 drops anise seed oil. Beat eggs very light, stir in sugar and beat hard for 1–2 hour. When very light, stir in flour and bak- ing powder. Add anise oil a drop at a time, beating hard for a minute after each drop. Set aside untouched for eight or ten hours, then drop on buttered tins by small teaspoonfuls and bake a light brown. Sprinkle anise seed on pan before dropping cake. Mrs. H. D. Thing. 208 GRACE CHURCH COOK BOOK SPRINGER LIE Beat the yolks of 4 eggs until light colored and thick, the whites until dry, then beat them together. Add the grated rind of a lemon and beat in very gradually 1 lb. sifted powdered sugar; lastly, add 1 lb. sifted flour with 1-4 teaspoon salt, and 1 teaspoon baking powder. Add the flour cautiously as all may not be required. Knead the dough, and cover closely and let chill for 3 hours. Then roll into a sheet 1-8 inch thick. Dust lightly with flour, then press the wooden mould down very hard upon the dough, cut out the little squares with a knife and set aside on a board over night. In the morning, transfer to baking pans, buttered and sprinkled with anise seed, and bake in a slow oven to a light straw color. These are much nicer if made about 2 months before Xmas. Mrs. R. R. Bartlett. GRACE CHURCH COOK BOOK 209 Jellies and Jams Compiled by Mrs. O. I. Petersen CURRENT JELLY (New Method) The currents are to be washed and squeezed in the usual way, and the juice placed in a stone or earthen vessel, and set away in a cool place in the cellar. In about 24 hours, a considerable amount of froth will cover the surface, produced by fomentation, and this must be removed and the whole strained again through the jelly bag, then weighed, and an equal amount of powdered white sugar is to be added. This is to be stirred constantly until entirely dissolved, and then put into jars, tied up tightly and set away. At the end of another 24 hours, a perfectly transparent jelly of the most satisfactory flavor will be formed, which will keep as long as if it had been cooked. An excellent way to have good fresh jellies all the year is to can the fruit juice in season and make the jellies as required. To do this, prepare the juice as for jellies and can while hot. Be sure to have put up air tight and use no sugar until you are read to make jelly. If jelly does not harden, pour it back into pan and add a few drops of carrot juice, boiling about ten minutes. Grate the carrot into a cheese cloth bag. Mrs. B. Van Dusen. 210 GRACE CHURCH COOK BOOK CURRANT AND RA SPB ERRY JELLY Currants, raspberries, sugar. Use 1-3 raspberry juice to 2-3 currant juice. Boil the juice 20 minutes and then add heated sugar, using an equal measure of sugar and juice, and let come to a boil. Put in glasses and seal when cold. DELICIOUS QUINCE JELLY Six quinces, 18 apples, 4 sprigs rose geranium, sugar and water. Cut the fruit in small pieces and put in preserving pan. Cover well with water, cover and sim- mer for several hours. Put in colander and drain all night. Next morning strain through a jelly bag. Use an equal measure of sugar and boil until it turns pink Try a little on a saucer. When it thickens, dip the sprig of geranium in this and switch them about. Take the jelly off and put in glasses. - QUINCE AND CRANBERRY JELLY Two bowls of ground quince, 1 bowl of ground cranberries. Cover with water and let cook, drain, and proceed as in any other jelly. Mrs. C. Trenchard. QUINCE CONSERVE Cook 8 or 10 quinces, peeled and cut in small slices, in water sufficient to cover well, until perfectly done. Add equal parts of sugar; cook until it jells. Pour into glasses and cover with paraffine. Mrs. C. L. Houston. RED OR BLACK RA SPBERRY JAM One-third currants, 2-3 raspberries. Wash well and GRACE CHURCH COOK BOOK 21i boil 20 minutes. Weigh to every lb. of fruit 3–4 lb. of sugar, boil all together until it thickens, when a small quantity is spread on a plate, pack in glass or stone jars and seal when cold. APPLY JELLY WITH PINEA PPLE Make regular apple jelly, and when almost done, add one can grated pineapple. Mrs. C. L. Houston. ORANGE AND APRICOT JAM One-half dozen oranges, 1 basket apricots, 2 lemons. Cut the fruit in small pieces. Grate the lemon peelings and throw away the orange peelings. Use 1 lb of sugar to 1 lb of fruit. Mix all together until it thickens, when a small quantity is spread on a plate, pack in glass or stone jars and seal when cold. Mrs. D. Smith. A PRICOT AND PIN EAPPLE JAM Cook apricots until tender then put through sieve. To 1 1-2 cups of apricots, add 1–2 cup pineapple and 1 cup sugar. Boil until clear. Bottle and seal. Mrs. M. Stevens. RHUBARB JAM One quart finely cut rhubarb, unpeeled, 3 oranges, 1 1-2 lbs granulated sugar. Peel oranges, remove care- fully every particle of white under skin, take out seeds, slice down each carple and remove pulp, put it with rhubarb and sugar, stir gently until sugar is melted. Cook and stir constantly until reduced to jam. Put away same as marmalade. Mrs. W. E. Broadwater. 214 GRACE CHURCH COOK BOOK ORANGE MARMALADE One orange, 1 grape fruit, 1 lemon. Add 1 cup water for each cup of fruit, let stand over night. Boil 15 minutes, measure and add 1 cup of sugar to each cup of fruit. Then boil about 2 hours. Mrs. Harry Trotter. CARROT MARMALADE One lb. carrots, 1-2 lb. lemons, 3 cups sugar, 5 cups water. Scrape and cut carrots into slices and boil with 4 cups of water until tender. Then run through a food chopper. Remove the thin yellow lemon rind and cut into very thin strips. Peel off the white pulp and throw away. Cut the remainder of the lemons into quarters, then slices and cook with 1 cup of water and rind for from 30 to 45 minutes. Combine the cooked mixtures, add 3 cups of sugar and boil until it jells as for any other marmalade. Miss Dorothy Ariss. RED PEPPER MARMALADE Eighteen red peppers, put through food chopper, cover with hot water and cook 10 minutes. Then drain, cover with vinegar, adding 1 lemon cut in fourths. Cook 3–4 hour or until pulp is out of the lemon. Re- move the rind, measure equal amounts of sugar, and cook until of the consistency of marmalade. Mrs. John Jenkins, Haines, Oregon. MARMALADE Cut in very thin slices 1 lemon, 1 grapefruit, 4 small oranges or 3 large ones. Measure and add equal amount GRACE CHURCH COOR BOOK 215 of water. Let this stand 24 hours, then boil 10 minutes and add equal amount of sugar. Let this stand 24 hours, then boil 1–2 hour. This makes about 11 glasses of marmalade and uses about 2 1-2 qts, of sugar. Mrs. J. C. Boylan. GRAPE FRUIT MARMALADE Two large grape fruit, 1 lemon. Cut all into smali cubes; 4 parts cold water; let stand 24 hours. Boil 1 hour, add equal parts sugar; boil until clear and jells. Mrs. Houston. PEAR MARMALADE Cut pears in dice, add I lemon, sliced thin and a piece of ginger root. Measure pulp and allow 1 cup sugar to 3 cups of pears. Cook slowly three or four hours. Mrs. John Tate. RAISIN (A French Marmalade) Take two medium size apples, peel and cut in thin slices. Put peelings in pan with one cup of boiling wa- ter, let boil slowly for 15 minutes. Strain the juice over the sliced apples and put on to boil. When done add the juice of 1 lemon and 1 1-2 cups of sugar and 1–2 cup of seeded raisins, cut fine. Boil until it hardens, as for oth- er marmalades, taking care that the mixture does not burn. Mrs. E. Hammerstrom, Astoria, Ore. DRY APRICOT MARMA LA DE Cut in small pieces dry apricots enough to fill a cup, then put over the apricots a cup of cold water and let GRACE CHURCH COOK BOOK 217 pan, add boiling water, cover and cook 10 minutes after boiling begins; then add sugar and cook 5 minutes longer. When cold, each cranberry will be embedded in jelly. Mrs. A. Hildebrand. CRAN BERRY SA UCE One qt, cranberries, 2 cups water, cover and let cook until berries pop open; take lid off and put in 2 cups sugar, and cook about 20 minutes. Mrs. M. E. Masterson. CONCORD GRAPE CONSERVE One basket Concord grapes. Stem and remove seed by squeezing each grape between thumb and fore- finger, putting pulp in one kettle and skins in an other. Cook pulp, strain through seive, then add skin pulp also, 1-2 can of pineapple cut in small pieces, 1-2 lb. raisins, 1 cup walnut meats broken. Cook 20 minutes, adding equal amount of sugar. Cook again for 10 minutes and seal. E. A. P. PR UNE CONSERVE Three pints prune pulp, 2 pints sugar, 1 lb. raisins, 1 orange cut fine. Mix all together and cook about 45 minutes. Miss S. Boelling. NUT CONSERVE Six oranges, pared and sliced thin, 2 lemons, juice and grated rind, 3 lbs. seeded raisins, 1-2 lb. chopped walnut meats, 1 1-2 lbs, blanched almonds sliced, 1 pt. grape juice, 7 cups sugar. Simmer all except nuts into a marmalade. Add nuts, cook two minutes, and 21S GRACE CHURCH COOR BOOK seal or omit 1-2 raisins and add 1 1-2 cups each sliced peaches, pears and prunes and just before adding nuts, add 1 pt. strawberry preserves. Mrs. E. J. Howard. HARLEQUIN CONSERVE Twenty-five peaches, 10 red plums, 1 lb. white grapes, 1 can pineapple, 1 orange, 1-4 lb. almonds, 3-4 cup sugar to each cup of fruit. Dice all fruit and cook over slow fire until soft and well blended. Measure fruit and add sugar. Cook gently 20 minutes; add almonds and cook very slowly for 2 hours until thick and clear, stir frequently. Mrs. Elizabeth Hemphill. PR UNE CONSEI, VE Three lbs. prunes, 3 lbs. sugar, 3 oranges, 1 lb. wal- nut meats. Cut up fruit and the rind of 1 1-2 oranges, cook and put in nut meats just short time before tak- ing off stove. PEACH CONSERVE Peel and cut in serving slices 12 large peaches, 3 oranges, 1 lemon. Boil orange and lemon peels until tender, changing the water three times, then add to fruit, then add same amount of sugar as there is fruit, using a pint measure. Mrs. A. T. Oliver. CURRANT CONSERVE Five lbs, currants, 2 and 3-4 lbs. sugar, 2 lbs. raisins, stoned; 3 oranges. Cook currants until soft, add sugar, boil until like jelly, add raisins after they have been GRACE CHURCH COOK BOOK 219 chopped, the grated rind, oranges, and pulp after is has been torn into small pieces, cook all together 5 minutes, and seal like jelly. Cherries may be used in- stead of currants. Mrs. C. R. Morse. STRAWBERRY CONSERVE Three lbs, strawberries after being hulled and washed One large can pineapple cut in cubes, 1 cup broken walnuts, 1 1-2 lbs. sugar. Cook until thick. Do not use juice of pineapple. Mrs. John Selines. PEACH CONSERVE Three lbs. peaches, 3 lbs, sugar, 1 lb. walnuts, 1 pack- age raisins, 3 oranges, 1 lemon. Cut peaches, oranges and lemon into small pieces and cut raisins in half. Put sugar over them and let stand over night, then add walnuts chopped and cook slowly about 2 hours. Mrs. B. Van Dusen 220 GRACE CHURCH COOK BOOK Pickles and Relishes Formerly Compiled by Mrs. E. Strewmeyer and Re- vised by Mrs. Carl Knutsen SPICED CRAN BERRIES These are good with roast duck or game. Wash a quart of cranberries and put them into a sauce pan with a half cupful of cold water. Tie in a small cheese- cloth bag a dozen cloves, a dozen allspice, two sticks of cinnamon (broken); and several blades of mace; put this bag into the cranberries and water and stew all together until the fruit is broken to bits. Remove the spice bag, rub the berries through a colander, add 2 teacupfuls of brown sugar, stir over the fire until dis- solved, and set away to get cool. Mrs. M. H. Sanford. SPICED BLACK CHERRIES Eight lbs. cherries (seeded if desired), 4 lbs sugar, 1-2 pint vinegar, 1 tablespoon whole cloves, 1 level teaspoon ground cloves. Add sugar to fruit and heat slowly until sugar is dissolved, then boil quickly for a short time. Just before removing from stove, add the vinegar and put into jars and seal. Very nice served with cold meat. Mrs. B. Van Dusen. SPICED GOOSE BEIA RIES Five lbs, fruit, 6 drops oil cinnamon, 4 lbs. brown sugar, 4 drops oil cloves. Boil all together slowly un- til thick. Put into glasses. Mrs. C. L. Houston. GRACE CHURCH COOR BOOK 221 SPICED GRAPES Ten lbs. concord grapes, 5 lbs. sugar, 2 qts, cider vinegar, 1 tablespoonful ground cinnamon, 2 table- spoonsful cloves, 1 teaspoonful allspice, 1 grated nut- meg. Simmer grapes till soft, in just enough water to cover them. Press through sieve, then add other in- gredients, and boil till consistency of catsup. Miss S. Boelling. SPICED CURRANTS Three lbs. of white sugar, 5 lbs of ripe currants. Put sugar over currants and let stand over night, put on to cook, let boil rapidly for about 20 minutes, then add 1 teaspoon each of cloves, nutmeg, cinnamon and allspice, and 1-2 pint of vinegar. Boil about 1–2 hour or until rather thick, and then bottle. Mrs. M. E. Masterson. PIOR LES One-half cup rock salt, 1-4 cup mustard, 1 cup sugar, 1-2 gallon of vinegar. Put in cucumbers as they ripen. Put a weight on and set aside for a few weeks Mrs. R. Oliver. CORN SALAD Four dozen ears of corn, 1 head of cabbage, 2 cups of brown sugar, 3 pts, of vinegar, 3 green peppers, 3 red peppers, 1 tablespoon curry seed, 1 tablespoon mustard seed. Salt to taste. Cook and seal. Mrs. R. Oliver. 222 GRACE CHURCH COOK BOOK DANIEL WEBSTER RELISH Six green peppers, 3 big heads of cabbage sliced, 1-2 peck of green tomatoes, 25 cucumbers, 15 good sized onions. All chopped fine, pack in jar, and let stand 24 hours. Drain off all liquors and pour over the vegetables the scalding hot pickle made of: 3 qts, cider vinegar, 3 lbs. brown sugar, 1–2 cup tumeric powder and ground black pepper, 1 oz. celery seed, 3-4 lb. white mustard seed, 4 ripe red tomatoes. These should all be scalded well together and used very hot to pour over drained vegetables, when this is quite cold, add 1 cup of the best olive oil. Cover closely. Mrs. Wm. Clark, Pendleton, Oregon. RELISH One medium dill pickle, 1 apple, 1 onion, 1 table. spoon sugar, pinch salt, vinegar to taste. Chop dil! pickle, apple and onion separately, add other ingredi- ents, mix well, and serve. Mrs. Emma Odney. RED AND GREEN PEPPER RELISH One dozen red peppers, 1 dozen green peppers, 3 onions. Put all through meat grinder then pour boil- ing water over and let stand 5 minutes then drain. Take 1 pint vinegar, 1 tablespoon oil, 1 cup sugar, let boil; pour over peppers and let stand 15 minutes, then boil all 15 minutes. Very good for seasoning cream chicken or any creamed dish, also Crab Louis or meat gravies Mrs. O. B. Setters, RELISH One qt, onions, 16 lbs, green tomatoes, 1 scant cup GRACE CHURCH COOK BOOK 225 peaches are tender, seal in jars. Pears may be treated the same way. Mrs. C. L. Houston. COLD CATSUP Two heads celery chopped fine, 2 ripe tomatoes, drain over night. 3 cups chopped onions, 3 cups sugar, 1-4 cup salt, 2 red peppers, 2 green peppers, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon allspice, 1 tea- spoon red pepper, 2 cups vinegar. Mix and put in open jar, ready for use. Don’t cover up tightly. Mrs. C. L. Houston. TOMATO CATSUP Sixteen large ripe tomatoes, 2 medium onions, 2 green peppers (reject seeds), 1 1-2 cups strong vinegar, 1 cup sugar, 3 tablespoons salt, 2 tablespoons white mustard seed, 1 tablespoon whole cloves, 2 sticks cin- namon. Cook tomatoes, onions and peppers until soft, 1 hour; return to stove, add vinegar. Put spices in a bag, cook slowly for 2 or 3 hours. Remove bag and squeeze to extract spices. Add to tomatoes, etc., bottle and seal. Mrs. Minna S. Dunbar. GRAPE CATSUP Five lbs. grapes, boil and press through colander; 2 1-2 lbs. sugar, 1 pint vinegar, 1 tablespoon each of cinnamon, cloves, allspice and scant teaspoon of cay- enne pepper and 1-2 tablespoon of salt. Boil until the catsup is rather thick. Make prune catsup in the same Way. Mrs. Carl Knutsen. 226 GRACE CHURCH COOR BOOK CHILL SA UCE Fifty ripe tomatoes, peeled and chopped; 25 onions, 12 green bell peppers, 4 long red peppers, 2 bunches celery chopped fine, 1 gallon cider vinegar, 2 cups sugar, 1 tablespoon each cloves, allspice, nutmeg and cinnamon, 1 small cup salt. Cook until tender; sea! in pint jars. - Mrs. C. L. Houston. CHICAGO HOT PICKLE One qt. green tomatoes, 1 qt cauliflower, 2 qts onions, 2 ripe cucumbers, 1 small cucumber or celery, 6 red peppers, 6 green peppers, 1 1-2 cups sugar, 2 qts, vinegar, 1 cup flour, 1 cup mustard, 1 tablespoon curry powder celery seed or mustard seed to taste. Salt to suit taste. Mix mustard, flour and sugar with little vinegar, then cook with remaining vinegar, then scald all together. Mrs. C. M. Stype. PICA LED BEETS Two cups boiling water, 4 tablespoons sugar, 1-2 tea- spoon pepper, 2 cups vinegar, 1 tablespoon salt, 10 cloves, 10 pepper corns. Boil beets until tender, peel and place in jars. Mix sugar, salt, pepper and spices in the water, add vinegar and heat to boiling point, and pour over beets. Let stand 24 hours, before serve ing. Mrs. J. Tait. GREEN TOMATO PICCA LILLI Eight qts, chopped green tomatoes, 4 sweet green peppers, 2 sweet red peppers, 1 qt, chopped onions, 1 cup grated horseradish. Let chopped vegetables stanº GRACE CHURCH COOK BOOK 229 solve 1 1-2 pints sugar, 1-2 pint salt, 1-2 pint dry mus- tard. Pour over cut cucumbers in stone jar. Mrs. J. F. Howard. CUCUMBER PICKLE Put cucumbers in qt. jar with salt water to cover; seal When desired for use, freshen, and put in vinegar sea- soned to suit the taste. Mrs. C. L. Houston. OIL PICKLES One hundred small cucumbers, 1 pint chopped onions, 1 ounce celery seed, 1-2 ounce caraway seed, 1-2 pint salad oil, 1 ounce mustard seed. Cut lengthwise the cu- cumbers, salt well and let stand over night. Mix in- gredients, pour over cucumbers and when well mixed fill pint jars and pour cold vinegar in to cover. Mrs. H. L. Hutchen, Calif. GREEN TOMATO PICR LE Twenty large green tomatoes, 10 onions, 4 green pep- pers, 2 red peppers, small head of cabbage, small head of celery, 2 tablespoons mustard seed, 2 tablespoons grated horse radish root, 1 tablespoon Worcestershire sauce, 1 teaspoon allspice, 1 teaspoon ginger, 2 teaspoons cinnamon, 1 cup brown sugar, 1-2 cup white sugar. Cut tomatoes and onions fine and sprinkle with 1 cup of salt, let stand 24 hours; drain and put on to boil, well covered with vinegar, adding other ingredients. Boil 2 or 3 hours. Mrs. E. Hammerstrom. 230 GRACE CHURCH COOK BOOK RIPE, TOMATO CONSERVE Remove skins from 6 ripe tomatoes. Cut, weigh, allow- ing 3-4 lb. sugar to 1 lb. of tomatoes, add juice of 2 lemons and 2 oranges, level teaspoon cinnamon, 1-2 teaspoon cloves. Cook until thick, when nearly done. add 1 cup seeded or seedless raisins and 1 cup nuts. Mrs. J. F. Howard. GREEN TOMATO SWEET PICKLE Slice green tomatoes and put salt on, let stand over night. Drain well in a colander or bag, scald with boiling water until light in color. Best way is to put on back of stove until light in color. Make a pickle of 1 cup vinegar to 2 cups of water and 1 cup sugar, spice to taste, cloves, allspice, pepper, cinnamon, bay leaf, celery seed. Heat tomatoes in pickle and seal. Put spices in bag while heating pickle and remove before sealing. Mrs. J. F. Howard. SOUR SWEET PICKLE Three qts, vinegar 2 cups sugar, 1 qt water, 1 cup salt. Boil up good. Wash small cucumbers and pack in jars, put in sliced onions a few pieces of horse radish, 1 1-2 bay leaves, 3 or 4 chili peppers, 1 teaspoon black peppers, 2 teaspoons mustard seed, 1 teaspoon celery seed, 1 teaspoon whole allspice, a few cloves and a little dill to each 2 qt. jar. Pour hot vinegar over it and seal. - U. M. 232 GRACE CHURCH COOK BOOK the syrup. The theremometer may be read easier if it is fastened to the kettle by the hook on the back of the case. If a black scum appears on the surface, do not disturb it until it gathers into a bunch, then care- fully remove it by using a spoon and do not disturb the syrup. While the syrup is cooking, prepare the slab by wash- ing it with a damp cloth. Do not dry it and never grease the slab when making fondant. Place the bars in position. If you use a platter instead of a slab, it must be ice cold. - When the thermometer registers 240 (remember to make the correct allowance if your thermometer does not register 212 in boiling water) remove it quickly, see that your way is clear, lift the kettle off the stove and carry it to the slab, taking great care not to shake the syrup. Pour the syrup on the slab, beginning in the center at one end of the slab, pouring down toward the corner, and while doing this, keep the kettle as close to the slab as you can, and at the end, quickly tip up the kettle so that it will not drip. Never allow the last of the syrup to drip out over what you have already poured on he slab. Never scrape out the lettle, because these drops and scrappings will granulate, and when the syrup is cold, there will be sugared spots on top. If this should occur, they must be removed before the syrup is worked, because they would make the fondant gritty. Never move the table or platter while the syrup is cooling, as this would ruin the candy. Allow the syrup to remain on the slab until cold. Test it by using the back of the hand, as it is more sensitive than the palm. When the syrup is cold, it is ready to be worked. Then it should be as smooth as glass. MEMORANDUM 241 MEMORANDUM 243. 246 MEMORANDUM 256 MEMORANDUM 258 MEMORANDUM 261 INDEX SOUPS Page Page Bouillon … Z Clam and Tomato Bisque 16 Beef Bouillon .................... ...7 Oyster Soup ........................ 17 Vegetable Soup .................... 7. Turkey Bone Soup ............ 17 Scotch Vegetable Soup … 8 Chicken Soup … 18 Vegetable Soup … 8 Green Pea Soup ................ 18 Beef Soup … 8 Split Pea Soup …..... 18 Mutton Soup ........................ 9 Cream of Pea Soup ............ 19 Ox Tail Soup .................... ...9 Pea Pod Soup .................... 19 Quick Bean Soup … 9 Puree of Dried Sweet Bean Soup ............................ 10 Peas … 19 Black Bean Soup … 10 Cheese Soup ........................ 19 Lamb Broth .…. 10 A Novel and Delicious Beef Tea … ...11 Soup .................................... 20 Pimento Bisque … -11 Salmon Soup … 20 Potato Soup ........................ 11 Vermicelli Soup …... 20 Cream of Potato Soup ...... 11 Chicken Gumbo .…. 20 Corn Soup ........................ ...12 White Soup …............ 21 Cream of Corn Soup ........ 12 Chili Bisque ........................ 21 Corn Chowder … 12 Cream Stock …......... 21 Cream of Celery ................ 12 Vegetable Stock ................ 21 Celery Soup ........................ 13 To Serve With Soup Asparagus Soup ................ 13 Bread Ball ...................... 22 Cream of Asparagus Force Meat for Turkey Soup ........…........................13 Soup .................................... 22 Onion Soup ........................ 14 Bouillon …...... 22 Carrot Bisque .................... 14 Tomato Bisque .................. 23 Cream of Carrot Soup ...... 14 Croutons ................................ 23 Clam Nectar … 14 Imperial Sticks .................. 23 Clam Mousse … 15 Pulled Bread ...................... 23 Cream of Spinach Soup -15 Cream of Tomato Soup ....23 Clam Chowder … 15 Rice Tomato Soup ............ 24 Clam Broth ........................ 16 Asparagus Soup ................ 24 Clam Chowder .................... 16 Clam Chowder ..…. 24