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KEOSA UQUA COOR BOOK
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County Officials
Hon. J. C. Calhoun, County Representative to General
Assembly, Keosauqua
H. B. Carroll, County Superintendent of Schools
Josiephine Barker, Deputy Superintendent, Mt Zion
W. B. Newbold, County Attorney. Keosauqua
Eva W. Robinson, County Recorder, Keosauqua
Orpha Bonney, Deputy Recorder, Keosauqua
J. W. Earley, County Engineer, Keosauqua
H. A. Burnett, County Coroner, Keosauqua
Dr. E. E. Sherman, County Physician and Examiner of
the blind, Keosauqua.
Ray Horn, Steward of County Home
Craig McIntosh, Janitor of County Offices.
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KEOSA UQUA COOR BOOK 7
Keosauqua Public School
|PUBLIC school Bºº
Fully Accredited. Normal Training High School
In addition to the study course, recreation and training
are given in Debating, Declamatory, Glee Club, Orches-
tra, Tennis, Football, Basket ball and Base ball.
Members of the Board of Education
W. H. Saunderson, President
J. H. Landis, Secretary
J. A. Maltbie, Treasurer
W. T. Beer,
W. B. Newbold
Joe Barker
R. B. Rowley
George Fellows, Janitor
Debating Team for 1921-22
Benton Stong
- Lucile Beer
Cyrus Newbold
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10
KEOSA UQUA COOK BOOK
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Christian Church, Keosauqua, Iowa
Minister, Carl E. Smith
Bible School at 9:45
George Fellows, superintendent
Mrs. H. A. Burnett, assistant superintendent
Mary Fellows, choirister
Preaching and Communion at 11:00 o'clock
Christian Endeavor at 7:00 p. m.
Miss Louva Hanner, president
Evening preaching service at 8:00 o'clock
Midweek service, Thursday at 8 o'clock p. m.
Chairman of official board, Dr. E. E. Sherman
Regular meeting 1st Wednesday in each month
Chairman of trustees, T. E. Dehart
President of Woman's Missionary Society,
Mary Jemison
Regular meeting 2nd Thursday in each month
President of Dorcas Society,
Flora Brownlee
Regular meeting 1st Tuesday in each month
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KEOSA UQUA COOK BOOK 11
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| Methodist Episcopal Church i
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E. Pastor, J. C. Coughlin
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Bible School at 9:45 l
M. J. Munson, superintendent =
# Preaching service at 11 o'clock
Epworth League at 7 o'clock E
E º Bedie Kriess, president 7.
-
Mid week service, Thursday at 7 p. m.
E.
| Queen Esther Circle, Nellie Donoho, leader -
E. Regular meeting of Circle second Friday in eaeh month
Ruthian Society E.
º President, Mrs. A. Peters -
E. Regular meeting on the second Wednesday in the month
Womans Home Missionary Society E.
L- º President, Mrs. W. H. Saunderson -
# Regular meeting, third Friday in each month
Womans Foreign Missionary Society E.
President, Mrs. W. M. Walker -
E. Regular meeting first Friday in each month
Chairman of Stewards, John Wright É
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| Chairman of Trustees, M. P. Wolford
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KEOSA UQUA COOR BOOK 15
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American Legion, Keosauqua, Iowa E.
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Regular meeting first Monday of each month
H. E. Rees, Post Commander
A. F. Kohl, Vice Commander
John Jackson, Adjutant
Elmer Kennedy, Finance Officer
Lee Higdon, Sargeant-at-Arms
Don Jamison, Historian
Arthur Dorothy, Chaplain
James Benning, Atheletic Officer
Charles Watkins, Correspondance Officer
-
The American Legion Auxiliary
Adaline Brewster, President
- Beulah Shreckengast, Secretary
Myra Barnett, Chaplain
Rose Elerick, Treasurer
Virgil Leroy, Hospital Chairman
Florence Huff, Executive Committee Chairman
Josiephine Sherman, Historian
Regular meeting last Tuesday night of each month at
Legion Club Rooms
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1S
REOSA UQUA COOR BOOK
EIGIEEEEEEEEEEEEEEI
HHE.ÉE.E.E.F.E
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Organizations Meeting in I. O. O. F. Hall
Keosauqua Lodge No. 3, I. O. O. F.
Regular meeting every Saturday night, April to Septem-
ber, 7.30, October to March, 8:00.
All visiting Odd Fellows are cordially invited to attend the
meetings.
Guy Gray, N. G.
G. W. Gilchrist, V. G.
F. A. Pearson, Secretary
Keosauqua Encampment, No. 20 I.O.O.F.
Regular meeting the first and third Tuesdays. April to
September, 7:30. October to March, 8:00
O. L. Burkett, Chief Patriarch
C. F. Henry, Scribe
--
Keosauqua Rebekah Lodge, No. 340
I. O. O. F.
Regular meetings second and fourth Friday of each
month. April to October, 8:00, October to April 7:30
Visitors cordially welcomed. Established February 1896.
Mrs Hattie Munson, N. G.
Mrs. Mary Jemison, V. G.
Mrs. Elsie Campbell, Secretary
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E.E.E.ÉE.
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20 KEOSA UQUA COOR BOOK
-IL-III IDID IL-III IDTI EIDII IDII IDI II-II
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| E.
L- ANDERSON'S RIVERSIDE PARK
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A recreation park along the Des Moines River, where #
boating and bathing facilities are furnished. A motor
E. boat makes trips upon request. -
D]
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- Tables, swings, seats and good drinking water makes this
i a very pleasant place for camping parties. -
D
| A minimum fee is charged for the use of this park.
5
| Entrance to park on State road two miles north of E.
Keosauqua. Iowa. |
5 -
- L
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Strand Cl lene D
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The Temple of Silent Art i
5 Headquarters for Service and Good, Clean Pictures
ſ -
“[IlBIll OF SERDICE" E.
º Feature Pictures Educational Programs In |-
Feature Programs Our Theatre every week. i
Comedies -
E. News Reels Our Prices are Right
Located next to Let's Get Acquainted. E.
The Home Bakery |
E. R. G. KECKLER, Mgr.
| E.
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KEOSA UQUA COOK BOOK
23
EIDID IDID- IDII IDI IDI IDI IDI IDE
MEATS, POULTRY, GAME
Beef Loaf Mrs. J. M. Overman
To one pound beefsteak chopped, add one egg, half cup bread crumbs
half cup milk, teaspoon salt, bake in buttered pan.
Shepherd Pie Mrs. Walter Fickey
Take cold beef or any cold meat, season with pepper and salt, half
onion cut fine and rich gravy, put in a baking dish, cover with mashed
potatoes, brown in oven.
Roast Turkey With Oyster Dressing Mrs. Frank Elliot
Dress and prepare turkey as usual, sprinkle inside with salt and pep-
per, make dressing with bread crumbs or crackers. Moisten the bread
with oyster liquor then mix in dressing, salt and pepper. Stuff body to
make plump, lay in roasting pan with water enough to keep plenty of
moisture while cooking, let cook well done, baste occasionally to make
brown evenly. I find this a simple and delightful way to cook a turkey.
Chicken Croquette Amy Lazenby
Boil the chicken until tender, then chop fine. To one chicken add
half cup cracker crumbs and season with salt, pepper and chopped pars-
ſey. Mix with the prepared chicken broth or butter. Make in cro-
quettes and fry.
Victimized Chops Nellie Cooper
Trim all fat from a loin chop, cut very thick, lay it between two very
thin chops like a sandwich. Broil until the outside chops are burned,
the inner chop will be done and exceedingly juicy. Serve on a hot
plate,
º
EIDID EIL-II FIDI IDIt ILII IDI It][ JElſ-



KEOSA UQUA COOR BOOK
35
EIDIEEIDIEIGII IL-II EDII IEleaneleifat
SALAIDS AND PICKLES
SN, ſº
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Bean Salad lona Shipley
Two cans beans chopped fine, 1 teacup cucumber pickles, 1 head of
celery, 1 small onion. Mix all together and pour over the following
dressing: Mix 1 tablespoon flour in just enough vinegar to moisten it,
beat the yolks of two eggs, two teaspoons sugar, 1 teaspoon prepared
mustard small lump butter, add to this a pint of weak vinegar, let
come to boil, cool and pour over salad,
Mixed Pickles Mrs. Carrie Shipley
One gallon green chopped tomatoes, 1 gallon roasting ears, one half
gallon mangoes, 1 gallon chopped cucumbers, 1 gallon pickles, one half
gallon onions, 3 cups sugar to gallon of spices and vinegar.
Green Tomato Pickles Ione Snyder
Chop fine one gallon cabbage, one gallon green tomatoes, one quart
onions, two or three green pepper pods. Sprinkle salt over the toma-
toes only for an hour, drain off the water then put with other chopped
pickles, to this add four tablespoons of ground mustard, two tablespoons
powdered ginger, one tablespoon of mace, tablespoon whole cloves,
tablespoon bark cinnamon, three pounds of sugar, ounce of celery seed.
Mix all well, cover with good vinegar and boil slowly until done.
Corn Relish Mrs. Gorman
Mrs. Edgar Buckles
Ten cups of corn (cut from cob) ten cups cabbage, chopped fine, half
gallon vinegar, three tablespoons salt, three cups sugar, four table-
spoons white mustard seed, two tablespoons celery seed. Mix thoroly,
cook half hour.
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36 KEOSAUQUA COOR BOOK
HOTEL NMANNING
H
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SPECIAL SUNDAY DINNER
Phone 8
KEOSAUQUA, IOWA
i
THE KEOSAUQUA REPUBLICAN
Keosauqua, Iowa
É
ROWLEY & LANDIS, Proprietors
Established in 1855
PLAIN AND FANCY JOB PRINTING
Official Paper of the County
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KEOSA UQUA COOK BOOK 39
EIDIEDII IEEIGIE-MEEIGIE
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Chicago Hot Mrs. John Johnson
Three dozen ripe tomatoes chopped fine, one dozen onions chopped
fine, one head cabbage chopped fine, one pint chopped celery, one cup
horse radish, half cup salt, scant tablespoon cayenne pepper, pint green
peppers ground, two thirds cup white mustard seed, cup brown sugar,
glass mixed spices, quart of good cider vinegar. Do now cook.
Salad Nellie DeHart
Two cups celery, one cup nut meats, two cups apple chopped. Use
the following dressing: yolks of four eggs, half cup of vinegar, salt
Cook until smooth; after removing from the stove add teaspoon of but-
ter. If too thick thin with sweet eream. - -
Pea Salad - BeSS Overman
One can of peas, drain off liquor and wash well, two sacks peanuts
halved, chop five or six pickles, serve with mayonnaise.
Adriondack Salad Mrs Chas. L. Smith
Can peas, three tablespoons onions, four tablespoons cheese, four
tablespoons sweet pickles, salt and paprika, mayonnaise salad dressing.
Cut onions, cheese and pickles in small pieces, Serve very cold with
meat dinner. -
Salmon Salad Mrs. Walter Beer
One can salmon, 3 or 4 boiled potatoes cut in dice, 5 or 6 pickles cut
in small pieces. Mix thoroughly with the following dressing. Beat
two eggs, add between and 1 cup vinegar, tablespoon sugar, salt to
taste, cook until it thickens, add tablespoon of sweet cream. Hard
boiled eggs may be sliced on top of salad if desired.
Chili Sance Mrs. C. A. Cornell
Mrs. J. W. Moody
Six quarts peeled ripe tomatoes, 2 teacups vinegar, two scant teacups
sugar, salt to taste, 4 large onions chopped, mixed spices, pinch
cayenne pepper. Cook down one third. Good.
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KEOSAUQUA cook Book
41
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Chicken Salad With Almonds Nellie Montgomery
One pint chopped chicken meat, three tablespoons olive oil, table-
spoon lemon juice, cup chopped celery, cup blanched almonds, fourth
cup olives, mix thoroughly; moisten well with mayonnaise dressing.
Press in small cups, turn out on lettuce leaves, garnish with celery,
olives and almonds, The almonds must be roasted after blanching.
Waldorf Salad Margaret Edith Smith
One cup chopped apple, half cup of celery or cabbage chopped fine,
ten cents worth of English walnuts. Dressing. In four tablespoons of
boiling vinegar, pour in two well beaten eggs, stir until thick; remove
from stove and add teaspoon of butter, two teaspoons sugar, a little
salt, when cold thin with cream and pour over salad.
Cheese Salad Nellie Montgomery
Six hard boiled eggs, one half pound cream cheese chopped fine.
Moisten well with mayonnaise dressing. Serve on lettuce leaves.
Bean Salad Willa Perkins. Dickison
One cup beans soaked over night. Pour off water, put enough wat-
er on them to boil until done. When cool add an onion about the size
of English walnut chopped fine and moisten with mayonnaise dressing
seasoned rather highly with salt, pepper, cayenne and mustard.
Mayonnaise Dressing Mrs. Wash Regur
Nellie Montgomery
Half cup vinegar, half cup sugar, fourth cup butter, yolk one egg,
fourth teaspoon of mustard, two tablespoons of flour. Boil unti
smooth, when cool thin with sweet cream.
Mixed Pickles Mrs. J. W. McIntosh
Two gallons green tomatoes chopped fine and sprinkled with salt
over night, two gallon watermellon rinds in fairly strong salt water
over night, two gallons ripe cucumbers treated as watermellon rinds
two gallons cabbage chopped fine, Do not chop mellon rinds and cu-
cumbers very fine. Put all together and cook 2 hours in vinegar sweet-
ened to taste and one tablespoon mixed spices to each gallon of pickle
Club House Salad Mrs. H. B. Sloan
Half box macaroni, cooked, salt to taste. Mix with two small stuff.
ed olives, one dozen sweet pickles, three hard boiled eggs, a little cel-
ery, mix with a good salad dressing all chopped together.
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KEOSAUQUA COOK BOOK
Eº-IDIE-ITIEIDIEIGIEEEIGIE-Eleleje.
Scalloped Potatoes Mrs. Bessie Forbes
Peel and slice thin eight medium sized potatoes. Place half of these
in a basin well greased with lard or butter; over this sprinkle salt and
pepper to taste and about four lumps of butter size of a plum, over
this place the rest of the potatoes and add salt, pepper and butter,
(same as before); over this pour a pint of cream, the thicker the better.
Put in hot oven and in one hour it will be done. If cream is not very
rich add more butter. This is good cold.
Spanish Rice Mrs. Robert E. Sloan
Two tablespoons butter in which are two good sized white onions,
minced and cooked, but not brown. Look over one cup of rice and put
in dry and soak until swelled nicely, add one cup of cold water and let
cook until tender. Last of all add half can tomatoes, one teaspoon,
scant, of chili or cayenne pepper, season with salt.
Homemade Hominy - Mrs. Seward Fellows
One gallon shelled corn, half gallon wood ashes tied in a cloth sack
drop in with the corn, cover with water, boil until hull will slip from
corn, Wash thru several waters, then replace over fire and boil chang-
ing the water to remove the taste of lye,
Succotash Mrs Sarah Thomas
One pint of dry lima beans soaked over night in cold water. Boil
in a covered stew pan until tender, about two hours, remove cover and
let boil until nearly dry, then add contents of a can of corn. Season to
taste with salt, pepper and butter, cup of rich milk, Serve hot.
GEIGIrºr-IDETIriſt-IDIEEEDIEEEDIE



KEOSA UQUA COOR BOOK
53
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CA KES AND FILLINGS
Skyº
*27. TN
Black Chocolate Cake - Mrs J. A. Maltbie
Half cake chocolate, one cup of sugar, half cup milk, one egg, two
teaspoons of vanilla. Mix this together, cook thick, let it get cold be-
fore putting into cake. For the cake use one-half cup of butter, one-
half cup milk, two cups flour, one cup sugar, three eggs beaten sep-
arately, two teaspoons of Royal Baking Powder; put whites of eggs in
last.
Silver Cake Mrs. E. Winslow
Three scant cups of sugar, whites five eggs, two-thirds cup butter,
one cup milk, three cups flour, lemon flavoring, three teaspoons baking
powder, Bake in loaf one hour.
Coffee Cake Mrs. C. P. Whitney
Two cups of sugar, one cup each of butter molasses and strong coffee
two eggs, beaten light, flve tea-cups flour sifted with two teaspoons
Royal baking powder, one pound seeded raisins and currants, one tea-
spoon each of cloves, cinnamon, allspice and nutmeg.
Garamel Cake - Mrs. Lettie Devin
Eight eggs, two cups white sugar, four cups flour, one cup butter,
one and one-half cups sweet milk, one teaspoon lemon, two teaspoons
baking powder, Cream the butter and sugar, beat eggs to a stiff froth.
Icing. Three cups brown sugar, one-half cup sweet milk, one table
spoon of butter: boil until thick, spread between layers.
Cake Mrs. Addie Brewster
One and one-half cups sugar, one cup milk, two-thirds cnp butter,
whites of five eggs, two teaspoons baking powder, one teaspoon extract.
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KEOSA UQUA COOR BOOK
57
EIDIEDIſ IDII IDI IDIſ IDIE-udiciclº-
Jam Cake Daisy Haney
Six eggs, yolks and whites beaten separately, two cups sugar, four
big cups flour, one cup butter, one cup sour cream, one teaspoon Royal
baking powder, two teaspoons soda (or one cup sweet cream, two tea-
spoons baking powder, one teaspoon soda, sour cream preferred.) one
cup jam and one cup jelly melted together, then cooled, one teaspoon
cloves, one tablespoon each of all other spices desired, one tablespoon
coffee, one tablespoon chocolate. Bake in layers. Filling. Three
fourths cup sugar, half cup butter, three fourths pint sweet cream, one
tablespoon corn starch or two tablespoons flour, one egg well beaten
Mix well and boil until thick.
Angel Food Cake Bertha Fellows
One glass sugar, sifted six times, teaspoon cream of tartar sifted
with glass flour six times, whites of eleven eggs beaten until they
will stand alone; fold in sugar, then flour, and bake 40 minutes in
slow oven.
Hash Cake Mrs. Emma Rowley
Two cups sugar, two cups butter, three teaspoons of baking powder
one cup of seedless raisins, one cup of nut meats chopped, vanilla.
Bake in loaves and frost with boiled icing.
Fancy Sugar Cake Mrs. George Long
Two pounds of sugar, one pound of butter, eight eggs, one pint of
sweet milk, lemon extract. Rub butter and sugar well, a few eggs at
a time, two ounces of Heartshorn powder dissolved in the sweet
milk, then put in the flour, make a thin dough, roll out, cut in small
cakes and bake in a hot oven.
Dried Apple Fruit Cake Mrs. Emma Rowley
Soak three cups of dried apples over night in cold water, enough to
swell them, chop them in the morning and put on three and one-half
cups of molasses and stew them until almost soft, and one cup of nice
seedless raisins, stewed a few minutes. When cold add three-fourths
of a pound of chopped walnuts, three cups of flour, one cup of butter,
three eggs, one teaspoon of soda, also spices to suit taste This make
two good sized pans.
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KEOSA UQUA COOR BOOK
63
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Ginger Cake Mrs. J. A. Maltbie
Anna Glover
One cup of sugar, half cup butter, one teaspoon ginger, cinnamon
and cloves, two teaspoons soda in one cup boiling water, two and three
fourths cups of fiour. Two eggs added last Raisins or nuts make it
better.
A Delicious Cake Mrs. J, Roland Sherman
One and one-half cups sugar, two-thirds cup butter, work these to
gether until they form a cream, add whites of five eggs, beaten stiff,
then add half cup cornstarch, dissolved in a little milk: now two thirds
cup of milk. Two teaspoons baking powder in flour. Flavor with va-
nilla. Any kind of filling. -
Fruit Cake - Mrs. W. J. Dooly
One cup of butter, two cups brown sugar, one cup strong coffee, one
cup sorghum molasses, four and a half cups flour, four eggs, two tea-
spoons of soda, one teaspoon each of cinnamon and cloves, one pound
each of raisins and currants, fourth pound of citron, cup hickory nuts
if desired. This recipe fills a gallon pan.
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KEOSA UQUA COOK BOOK
Dr. IDID ºit HDID II-IL- Idºll
UNION TELEPHONE COMPANY
CONTINUAL SERVICE
Bell Telephone Connection
Office Over the Post Office
KEOSAUQUA, - IOWA
º
D
BLACKLEDGE & BLACKLEDGE
Real Estate and Financial Brokers
Agents Wanted
SEND FOR LIST OF I.O.W.A LAND
BUY-SELL–TRADE
KEOSAUQUA, IOWA
|
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KEOSA UQUA COOR BOOK
EIDID -- IDII IDI IDII IDII IEID-1DDDID -
Apple Tart Pie Mrs. G. W. Davidson
Pare four good sized apples into quarters, rounded side up in pastry
half cup sugar over apples, teaspoon butter, two tablespoons flour, three
tablespoons sugar with a little milk, cream to a thin batter, pour over
apples and bake in a moderate oven.
Cream Pie - Mrs. Margaret Brown
Half teacup sugar, tablespoon flour, add one teacup good cream.
Beat the white of one egg. Bake with bottom crust, grate nutmeg
on top.
Lemon Pie Mrs. Octavia Strickling
Rind of one lemon and juice, five tablespoons sugar, two heaping
tablespoons flour, yolks of two eggs, pint of boiling water: Cook and
pour into baked crust and brown beaten whites of two eggs on top.
Chocolate Pie Mrs Grace Kinsey
Mrs. G. D. Umphrey
Mrs. Bert Jemison
Cook together one cup sugar, cup milk, three tablespoons chocolate
dissolved in one third cup hot water, two tablespoons flour, yolks of
two eggs, butter size of an egg. Whites of eggs for frosting. Let cool
before putting into baked crust. This makes two pies. Frost top.
Tart. Shells Mrs. George Prall
Cup lard, three tablespoons water or milk, four tablespoons white
sugar, white of one egg, three cups flour, pinch salt.
L)ate Pie Mary De Hart
Seed and stone the dates and cook until soft in sweet milk, Remove
from the stove, press through a colander, add tablespoon butter, and
the beaten yolks of two eggs, saving the whites for frosting. Bake
with single crust. This makes one pie.
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KEOSA UQUA COOK BOOK 7
=E=E=E=E=E=E=E=E=
Corn Syrup Fudge - Dora Williams
Three cups light brown sugar, three-fourths cup milk, four table-
spoons corn syrup, and lump of butter the size of an egg. Boil until it
makes a soft ball in water, take from the stove, add vanilla and beat
until it begins to harden, then pour into buttered plates and cool. A
cupful of nut meats may be added before beating and is an improve
ment.
Pinocha Eva Sherman
Three cups light brown sugar, half cup milk or cream, butter the
size of walnut, half cup nut meats half teaspoon soda the last thing.
Cook until it will form a soft ball in cold water, and beat until cold
Pour out on buttered plates and cut in squares.
Chocolate Fudge - Eva Sherman
Two and a half cups white sugar, half cup cream, lump of butter the
size of a walnut, one square chocolate, vanilla. Cook until a soft ball
can be made in cold water, beat until nearly cold, pour in buttered pan
and cut in squares.
Sea Foam Bess Overman
Susie Liming
Three cups sugar, a half cup silver drippings or other syrup, three
fourths cup boiling water, Cook until hard in water. Pour over the
stiffly beaten whites of two eggs, add a cup of nut meats, flavor and
beat until cool enough to drop from spoon on oiled paper.
Fondant Wm. Miles
Two pounds sugar, one and a half teacups water, half teaspoon
cream tartar: cook until it makes a soit ball. Stir with an iron spoon
until creamy, pour out on a marble slab or large meat platter, cover
with folded wet towel and cover with hot, kettle. Let steam until
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KEOSAU (JUA COOK BOOK
81
-JEE-lucºciºlcidicudicingle-ice-
Rajsin Puffs Mrs. John Wright
One cup sugar, lump of butter size of walnut, half cup milk two eggs,
1 cups flour, one teaspoon baking powder, one cup raisins, steam in
Cup.S.
Nut Pudding Margaret J. Vance
Cream half cup butter, two cups sugar, two eggs well beaten, half cup
cold water. Sift three teaspoons Royal baking powder, with one and a
half cups flour and add to the creamed mixture half cup of nut meats.
Serve with whipped cream or some nice sauce.
Fruit Punch for large party Wm. Miles, Caterer
Eighteen lemons, thirty six oranges, four cans grated pine apple, one
gallon grapejuice, one quart cherry juice, water seven gallons, sugar to
taste, Strain and ice to suit, place in a punch bowl. For ornamenta-
tion slice one orange in quite thin slices, place a tooth pick in each
slice with a candied cherry on end and put in punch bowl for floaters
Marshmallow Cream Nellie Montgomery
Half pound marshmallows, cut up, one cup whipped sweet cream,
one cup English walnuts, chopped. Mix, put on ice for twenty four
hours before serving for dessert.
Pineapple Sherbet Willa Perkins Dickinson
Six pints sugar [dissolved in four pints of warm water], one large
can pineapple, pineapple to be chopped fine, juice of two and a half
lemons. Add the whites of two eggs when half frozen,
=lelſ-Elºi-utile-leſ-leit-jºe-lºnelſile=1:



KEOSA UQUA COOK BOOK
EIDIEEEI. Inſ IDII EIDI IDIſ -nºid IEE
Additional Recipes
-X-
Children's Sponge Cake Mrs. Norma Cochrell
One and one half cups Gold Medal flour, 2 teaspoons baking powder,
one cup sugar, 2 eggs, milk or cream, pinch of salt, Break the eggs
into a cup and fill with milk or cream. Mix and sift dry ingredients,
combine with the milk and eggs, beat all together for five minutes.
Bake ten minutes in muffin pans.
Thousand Island Dressing Evangeline Rinney
One cup bottled salad dressing, two tosp. chopped parsley, two tosp.
chilisauce, two tosp. chopped sweet pickles, two tosp. chopped pimento.
French Chow-Chow Mrs. Mary Trebi
Cut fine, one quart each of cucumbers small cucumbers, onions and
green tomatoes, two heads cabbage, four sweet peppers. Put all toge-
ther and cover with brine made of water and one cup of salt. Soak 4
hours or over night then scald in the same brine. Drain good, Dress-
ing. Six tablespoons of ground mustard, 1 tablespoon tumeric, 1 cup
of flour, 2 quarts of vinegar, 2 lbs. of white sugar. If you want to can
it, heat all together and seal up hot.
White lcing Mrs. H. B. Carroll
(New fashioned way )
Take T-8 cups of sugar, a pinch of Cream Tartar, 1 egg white and
three tablespoons of cold water. Place in a double boiler being sure
uhat the water in lower part is boiling and beat 7 minutes with a Dover
egg beater. Add flavoring and spread on cake.
Banana Salad Mrs. J. R. Gilchrist
One-half dozen sliced bananas, chopped fine, 8 or 10 marshmallows:
quartered 1–3 cup sugar, dash of salt. Use mayonnaisse dressing and
cream. Sprinkle with ground nuts. -
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