\\N！« ſº '： * *（\||} }>& |}}}ğß · ŠQ|- $//////C/D Church Wilkinsburg, R. J. Reed ISSIOnary First Presbyterian iſ， M Sº， ~~~~ * wf | % |-------- - - - - - - - （ ） -------- |- |- ： ： ~ * - I - -_ _j x C& | * 2–0 º “To make and inspire the home is woman’s high prerogative Qz. ºvº \º-vº wº- - Wºº- †|ORE and more we are convinced that digestion is one of the great Secrets . . | and happiness, and that character, virtue and all moral *"... . . affected by soups, meats and palatable desserts. The home is the * ..". . . society and the state, and so home making is after a11 the highest Of a ..". best the real masterpiece of every woman. It is an incontrovertible fact t ". t and food for any family, is that which is prepared in the home. The . º ..". restaurants when they wish to make a particularly strong claim for ". ". o º, the advertise, “Home Cooked Meals.” º ". ... º power of every mother to raise a family or red-c ". ..". children less fortunate. im. who will have .."º". or adults for that matter, sufficiently ..". necessary for work and life. Poor food ..". physical, as . as mental growth, and there can be no progress when good food is absent. “What you are tomorrow depends upon what you eat today” [1] + e-CE ºwner-knure O))) Sº U/ Breat & Butter PLATE war-tº- G-Lass Low DECORATION weo-E-Taºu-E carver-G cloth servº-o- spoor- (C) Dashes - bi-neº Kºurt O ! (O messent tº ED=3 Dawren Foºk --- salt G serving Perreº () sºooº- - Bae-ty a surrºº PLATE * Our Dry Cleaning is superior to others. The woman who cooks and bakes relies on us to º do her dry cleaning. Do you have our service in your home? You should because it pays. 1117 Homewood Ave. Highland 1327 318 Westinghouse Avenue Valley 1460 825 Penn Ave. SERVUS CO. Penhurst 4129 Cleaners 611 Hay Street Penhurst 4823 Dyer's Cl ug earners Dinner Foº- En-TREE z - For-º- Salad // Foak napkin º Entº EE knif-E Soup SPOON s Poon water C SS Bºb spoor. GLA BuTTER C=) PLATE AFTER dinneR co-FEE spoon ~, N DinneR KNIFE COcKTAIL Fork [2] “Physicians tell us that food eaten in a cheerful environment is much more easily digested than where the surroundings are drab and unpleasant. THE SETTING OF THE TABLE The set table should appear balanced. Place dishes and serving silver for convenience. The silver, china, linen and glass put in place for one person at the beginning of a meal are called a “cover.” - Silver, linen and dishes should be placed one inch from the edge of the table. The silver is placed from the outside in toward the plate in the order in which it will be used. Place knife at right of plate with cutting edge toward plate. Forks at left of plate, tines up. - Water glass to be placed at tip of knife, bread and butter plate at tip of fork. Napkin should be placed at the left of fork. ORDER OF SERVICE At a formal dinner the host sits at the head of the table, the hostess directly opposite. If the guest of honor is a man, he is seated at the right of the hostess; if a woman at the right of the host. Serve hostess first and continue toward the right. The next course is served toward the left, the next to the right again, alternating so that no side is always served last. If two waitresses are serving, as is customary with the formal dinner, one serves from the hostess to the right, the other from the host to the right. DIRECTIONS FOR SERVICE INDIVIDUAL SERVICE: A large group of people may be served quickly by means of individual service. A small portion of everything belonging to one complete course is taste- fully arranged on individual plates in the kitchen, and served to each person. BUFFET SERVICE: To serve large numbers at a buffet luncheon or informal supper a long, narrow table is placed at one side of the dining room. The table is covered with an attractive luncheon cloth with a basket or bowl of flowers for a centerpiece. On this arrange food on platters or bowls for serving. If desired, one hot dish and one hot drink may be served to the guests, otherwise they help themselves. The fowl, ham or other meat is usually carved in the kitchen and brought to the table for serving. The silverware is rolled in a napkin and placed on the buffet ready for the guests. If small tables in the dining or living room are used, they are decorated and set as for any other Service. STYLES OF SERVICE The Russian style is most commonly used for formal dinners and luncheons. In this case the food is served individually from the kitchen, the only food permissable on the table being relishes, olives or celery. It is customary for one waitress to serve eight people. Arrange individual plates in the kitchen, or guests may help themselves from service trays or platters passed by the waitress. According to English mode the host or hostess, or both, serve all the food, a course at a time. This conveys a feeling of hospitality that is not approached in the more formal Russian style. [3] SPECIAL MENUS 1 Washington's Birthday Cherry Cocktail O11ves Salted Nuts Oyster Bisque Fried Chicken Cream Gravy French Peas Sweet Potatoes (Southern Style) White Grape Salad Beaten Biscuit Washington Pie Fruit Cake Fruit Punch Coffee 2 Child's Birthday Supper Egg Balls Rolled in Tissue Paper Chopped Chicken Sandwiches Plain Bread and Butter Sandwiches Tiny Sponge Cakes Ice Cream Wafers Mints Salted Almonds Cocoa 3 Thanksgiving Dinner Cream of Tomato Soup Crackers Roast Turkey or Chicken Gravy and Giblet Dressing Cranberry Jelly Candied Sweet Potatoes Mashed White Turnips Pickles and Olives Waldorf Salad Plum Pudding Pumpkin Pie Coffee Nuts 4 - Menu for Home Wedding Julienne Soup Chicken a la King Duchess Potatoes Peas Olives Rolls Lobster Salad Cheese Straws Mint Ice Macaroons Coffee 5 Girls’ Lunch Orange Biscuit Butter Scotch Cookies Cocoa Coffee Butter June Luncheon Tomato Bouillon Crisp Wafers Icicle Radishes Cranberry Jelly Rolls Chicken Patties Peas Sliced Cucumbers Pineapple Dessert Angel Food Cake Coffee Iced Tea Christmas Dinner Fruit Cocktail Celery Roast Turkey or Goose Oyster Stuffing Mashed Potatoes String Beans Baked Squash Stuffed Tomato Salad Fruit Cake Coffee Olives Gravy Mince Pie Candy 8 Young Ladies' Lunch Chicken Sandwiches Olives and Sweet Pickles Pineapple Sherbet White Cake Orange Punch 9 - St. Patrick's Day Lunch Murphy's with Emeralds (Peas) Brown Bread Sandwiches Ice Cream (Shamrock) Cake Shamrock Punch Mint Punch Coffee Tea “Now good digestion wait on appetite, and health on both.” CAVIAR CANAPES To a Russian caviar, add half as much lemon juice. Spread on toast and garnish with stuffed olives or pickles. Sift over with riced hard boiled eggs. Dot with pearl onions. CHICKEN CANAPES Sprinkle mustard over buttered toast and cover with minced chicken. Garnish with stuffed olives, capers or minced truffle. LOBSTER CANAPES Cut bread in circular pieces and saute in butter. Soften finely chopped, well seasoned lobster meat to a paste with creamed butter and Worcestershire sauce. Make mounds of this mixture on the rounds of bread and garnish with olives. CHEESE CANAPES One cup grated cheese to six slices bread. Salt and pepper to taste. Sprinkle cheese over bread cut in any shape desired. Toast until cheese is melted. Serve hot. TOMATO AND BACON CANAPES Cut bread in circular pieces. Toast and butter. Place a layer of sliced tomatoes and strips of fried bacon on each piece. Spread with a little mayonnaise and garnish with cross strips of red and green peppers. SARDINE CANAPES Shape slices of bread with a circular fluted cutter, saute in butter and spread each piece with sardine butter which is made by mashing the sardines with a fork and mixing with creamed butter. Season with lemon juice and cayenne. Garnish each canape with finely chopped egg white and tiny shreds of pimento. In the center of each put half of a stuffed olive. [5] Good Menus for Breakfast Elbow Macaroni and Eggs Toast Coffee Luncheon Spaghetti with Oysters Stuffed Onions French Cauliflower Coffee Dinner Spaghetti Chicken Livers and Mushrooms Corn Fritters Spinach Egg Noodle Pudding Breakfast Egg Noodles with Prunes Ginger Biscuits Coffee Luncheon Egg Noodle Soup Spaghetti with Tuna Fish Lettuce Chocolate Layer Cake Tea Dinner Noodles, Sausages and Sauerkraut Lettuce Hearts with Chiffonade Dressing Elbow Macaroni Apple Pudding Coffee Winter Breakfast Spaghetti with Sausage and Fried Apples Breakfast Muffins Milk Luncheon Macaroni with Bird's Nest Lima Beans Mashed Turnips Plain Sugar Cookies Coffee Dinner Planked Steak Spaghetti Deviled Tomato Cauliflower Souffle Mince Pie Coffee Breakfast Bananas with Lemon Juice Cereal Egg Noodle Pie Coffee Luncheon Elbow Macaroni Kidney and Cheese Spinach Mock Chicken Pie Coffee Dinner Pea Soup Lettuce with Russian Dressing Spaghetti a la Ohio Fricasseed Veal Cottage Pudding Tea [6] O C Rºt a 1s “Take a gill of forebearance, a pinch of submission, twelve ounces of patience, a handful of grace. Mia well with the milk of human kindness and serve with a radiant smile.” FROZEN FRUIT COCKTAIL Any group of fruits containing sufficient liquid may be used for frozen cocktails. Be sure that they are not too sweet and that a little lemon juice is added according to taste. Bits of fruit, which can be used for this purpose, often accumulate in any household—such as part of a grapefruit, half an Orange, a piece of canned pineapple, half of a canned pear, some diced apples, a few berries. If there is not sufficient accompanying liquid, make a thin syrup by boiling a cupful of water and a quarter cupful of sugar for five minutes. This should be chilled, then combined with the fruit. If canned peaches or pears are used, especially those put up on a heavy syrup, the amount of sugar should be decreased. The cream should be whipped before adding to the mixture. The mixture should be stirred every twenty minutes until it holds its shape. Increasing the lemon juice to two or three tablespoons improves the flavor when canned peaches are used. Suitable combinations are: 1. Strawberries, diced oranges, diced pineapple and sugar syrup. 2. Diced pineapples, sliced peaches, sliced pears, sliced apricots, stoned cherries and Sugar Syrup. GRAPEFRUIT AND PINEAPPLE CUP Six slices canned pineapple diced, granulated sugar, two large grape fruit, one table- Spoon lemon juice four tablespoons minced cocktail cherries. Prepare grape fruit and cut in small pieces. Sweeten to taste, add other ingredients and let stand in a cold place to chill. Serve in glass cups set on doily-covered plates and garnish each portion with an extra cherry. OYSTER COCKTAIL (Serve six persons) One-half dozen small oysters for each cocktail. Mix well one tablespoon grated horse- radish, one tablespoon vinegar, two tablespoons lemon juice, one tablespoon Worcestershire sauce, four tablespoons tomato catsup, one teaspoon salt, four drops Tobasco sauce. Chill thoroughly and pour one and one-half table spoon of mixture over each cocktail. CRAB FLAKE, COCKTAIL For six cocktails allow one pint canned crabflakes. For the sauce mix together one tea- spoon salt, one-fourth teaspoon pepper, one teaspoon minced parsley, one teaspoon olive oil, one teaspoon Worcestershire sauce, one-half teaspoon mustard, two and one-half tablespoons vinegar, one-half cup tomato catsup. Combine with the flakes and chill. If desired, green peppers may be hollowed to form individual cups in which the sauce may be served, the crab flakes being disposed around it on heart leaves of lettuce. SHRIMP COCKTAIL Mix together the strained juice of one-half lemon, one-half teaspoon vinegar, eight drops Tobasco sauce, one-half teaspoon horseradish, one-half teaspoon tomato catsup. Add eight ounces of shrimp and serve in chilled cocktail glasses. [7] Household Notes Metal that is wrapped in wax paper will not rust. Six cloves added to vegetable soup will give it a new and delicious flavor. After cleaning celery rinse again with a little lemon juice in water to pre- vent discoloration. Two parts of pork fat to one of beef fat form an excellent mixture in which to fry doughnuts. A slice of ham fried in its own fat will be far more juicy and tender if fried in a covered pan. To keep rugs from slipping cut a triangle of rubber sheeting to fit each corner and sew it firmly in place. Placing silver in a pan of sour milk for a few hours will polish it without any expendi- ture of elbow grease. To make beef more tender and improve the flavor soak for an hour in one quart of water and one tablespoon of vinegar. º To Be Assured of THE BEST MILK Phone or Write an Order Wilkinsburg Dairy Company Phone Pennhurst 0809 601 Trenton Ave. “One morning in the garden bed, The onions and the carrots said Unto the parsley group, ‘O, when shall we three meet again, In thunder, lightning or in rain? ‘Alas,” replied in tones of pain, > * > The parsley—‘In the soup. VEGFTABLE SOUP One-quarter head cabbage, three large onions, one turnip, three large potatoes, two tablespoons cooked beans. Boil all together till tender. Pour off all water, then add one gallon of stock. Add tomatoes if desired. TOMATO SOUP Put on Soup bone early to boil. Have two quarts of liquor on the bone. When done, remove the bone from kettle; put one can tomatoes through a sieve; add to the liquor; then immediately add one-half teaspoon soda, a small lump of butter, one tablespoon sugar, one heaping tablespoon of flour mixed with one-half cup of cream or milk. Salt and pepper to taste. After flour is in, let boil up three times and serve. CREAM OF TOMATO SOUP One quart can tomatoes, one tablespoon sugar, two medium sized onions, pinch baking soda. Season to taste. Cook thoroughly the tomatoes, onions, sugar and seasoning. Make a cream sauce by rubbing butter and flour into smooth paste and add scalding milk. Stir until smooth and rather thick over slow fire. To the tomato mixture add the pinch of soda and as it sizzles, rub through the sieve into the cream sauce, stirring until smooth. Allow to come to boil. Season. Serve with croutons. TURKEY BONE SOUP After a roasted turkey has been served, a portion of the meat still adheres to the bones. If there is three-fourths of a cupful or more, cut off carefully and reserve for force meat balls. Break the bones apart and with dressing still adhering to them, put into a soup kettle with two quarts of water, a tablespoon of salt, one-half pod red pepper broken into pieces, three medium sized potatoes and two small onions, all sliced. If dinner hour is one o'clock or twelve, the kettle should be over the fire before eight in the morning, or if dinner is at six in the evening, it should be on by 12 o'clock. Let it boil slowly but constantly until half an hour before dinner, lift out bones, skim off fat, strain through colander and return to kettle. There will now be but little more than a quart of soup. If more than this is desired, add a pint of hot milk or milk and cream together; but it is very nice without this addition even though a little more water is added. Have ready in tureen a tablespoon of parsley cut fine, pour in soup and send to table. Serve with buttered toast. CREAM OF CELERY SOUP Use for this soup one quart of chicken or veal broth and about one quart of milk. Take one-half cup of rice, rinse it in cold water and put it in a thick saucepan with one pint of milk and one teaspoon of salt; add to the rice one head of celery (grated), and more milk or a little water; let them simmer until tender and rub through a sieve with a potato masher, adding more milk if necessary. Return to the fire and add the stock. If this does not dilute the soup to a creamy consistency, add a little milk. Then add white pepper and serve at O11Ce. [9] BOUILLON Four pounds beef from middle or round, two pounds bone, two quarts cold water, salt, pepper, mixed herbs. Cut meat and bones in small pieces; put in kettle with water, and sim- mer five hours. Keep at least three pints of liquor on the meat, strain, remove the fat and if more seasoning is desired, add a little celery salt, a tablespoon of lemon juice, and salt and pepper to taste. To clear, take the white of one egg and the shell broken into bits. Strain through a sieve and a napkin wet with hot water. Serve in cups. GREEN CORN SOUP Take corn that is a little old for the table, run a sharp knife down each row of kernels, then scrape out the pulp with back of knife, leaving the hull on cob. Use enough corn to make one pint of pulp. Put the cobs on to boil in enough cold water to cover them; boil thirty minutes; strain. There should be a pint of water left after straining. Put on to boil again, add the pulp; cook fifteen minutes, adding salt, pepper and a little sugar; then add one pint of hot milk or cream thickened with one teaspoon of flour, cooked with one table- spoon of butter. Boil five minutes and serve at once. CELERY SOUP One shank of beef, one large bunch celery, one cup cream, a little flour. Make a rich broth of the meat. Skim off all fat as it rises. When ready take up the meat and thicken broth with one or two tablespoons flour smothered in a little cold water. Have the celery cut fine and boil it in the soup till tender, then add the cream, salt and pepper to taste. SPANISH BEAN SOUP Chop one large onion, three pods garlic, one small piece ham (one-half pound), one small green pepper, two Spanish sausages cut in small pieces (canned sausage). All of these fried in lard or olive oil, after which add one quart water, two large Irish potatoes (cut small). Cook twenty minutes. Into this put one can garvansos and continue to cook slowly for one hour. Season, salt and pepper to taste. The garvansos may be bought at any Spanish store. | 10] 1 s h O and ſea Food's - - “Let the person prepare it who loves the flowers, the big white clouds and the brook a singing down the valley.” When a fish is fresh the flesh is firm and the gills a bright pink. To clean : Hold fish by the tail and scrape off scales toward the head with a sharp knife; wipe with damp cloth; slit underside; carefully remove entrails; wash with cold water, removing all clots of blood from backbone. Always cook fish thoroughly BROILED FISH Clean, wash and split, removing backbone and fins. Cut very large fish into slices. Dry with cheesecloth; season well with salt and pepper. Pre-heat oven, cook on well greased broiler from ten to twenty minutes, turning once. Remove to hot platter; add melted butter and sprinkle with chopped parsley, garnishing with slices of lemon. BAKED IFISH Clean, wash and split, removing backbone and fins. Brush pan with drippings and place fish with skin side down; dust with flour, salt and pepper; pour over two tablespoons melted butter and one-half cup milk. Bake in hot oven approximately twenty to twenty- five minutes until brown. Place on hot platter, sprinkle with chopped parsley and serve. FRIED FISH Clean, if large remove head and tail. Wash with cold water and dry with cloth, sprinkle with salt, pepper and flour on both sides. Heat one tablespoon bacon drippings or other fat in pan over hot fire. Place in fish; brown quickly on both sides, reduce heat and fry five to ten minutes longer. Serve with chopped parsley and lemon or tartare. BOILED MACKEREL Soak about two hours in cold water and rinse good; put in boiling water and cook about thirty minutes. Put on platter. Put butter on it while it is hot. Pepper. Serve with cream Sat1Ce. PLANK FISH Soak in salt water. Have plank one inch thick and have board hot. Butter with melted butter. Put fish on board and spread with melted butter. Sprinkle with cayenne pepper. Bake eight minutes to pound. Serve with mashed potatoes and Hollandaise sauce. CODFISH (BAKED) Soak in water several hours, flake into coarse flakes and put in buttered baking dish. Dot with butter. Pepper. Sprinkle with cracker crumbs. Turn in a cupful of cream sauce, add a chopped boiled egg. One teaspoon onion juice, one teaspoon chopped celery leaves (if desired). Sprinkle with grated cheese and bake about fifteen minutes. CREAMED CODFISH Soak one package of codfish two hours, shred—not too fine, boil ten minutes, and drain, then cook until tender and drain again. Make cream sauce and put codfish into it and cook until it comes to a boil. Beat one egg and mix with the creamed codfish, but do not cook. Put in butter and pepper and serve immediately. OYSTER BISQUE One pint oysters, two cups milk, one cup bread crumbs, one tablespoon flour, one tablespoon butter, two cups water, one slice onion, one stock celery, one stock parsley, one bay leaf ,salt, pepper. Scald milk—add bread crumbs. Cook in double boiler twenty min- utes. Rub through sieve (or ricer). Make white sauce of milk and crumbs mixture and add flour and salt. Chop oysters and put in sauce pan in own liquor. Add water and chopped vegetables. Simmer thirty minutes. Rub through sieve again and combine with white sauce. More cream or milk may be added if bisque is too thick. Season and serve. [11] Garnishing Dishes INEXPENSIVE WAYS OF ADDING BEAUTY TO THE DINING TABLE Articles Used for Garnishing Beets Croutons Watercress Bacon Olives Rice Fancy Skewers Vegetables Pickles Parsley Hard Boiled Eggs Celery Lemons Lettuce Paper Frills Jelly Nothing is better for adding color to the garnishment of dishes than hard-boiled eggs. They should be boiled very hard. Chop the white separately and rub the yolk through a wire sieve to form a yellow feathery powder. Prepared thus the egg may be used for trac- ing designs over salads. Chopped beets or sliced beets stamped with vegetable cutters into fancy shapes, give you a fine, deep red; chopped olives a beautiful green; chopped carrots a nice orange; truffles thinly sliced or stamped out with tiny cutters into crescents, stars, diamonds or dice, a good black; lobster color, washed, dried and rubbed through a fine sieve, a beauti- ful pink; and parsley, a brilliant green. To this list ham, chicken or calves’ liver, celery, onion, or blanched almonds, chopped fine, cucumber pickles used in slices, cut in fancy shapes, arranged in lines or little heaps, provide the decorator with more colors and variety. Small slices of potato dried in butter, arranged in circles around a dish is pretty, and every one knows the decorative effect of sliced tomatoes. To decorate a dish beautifully use neatly rounded rice croquettes with jelly—made thus: Wash one-half cup rice, and add one-half cup boiling water to which has been added one- half teaspoon salt. Cover, and steam, until rice has absorbed water; then add one cup scalded milk, stir lightly with a fork, cover, and steam until rice is soft. Remove from fire, add one tablespoon butter and yolks of two eggs. Spread on a shallow plate to cool. Shape into croquettes, roll in crumbs, then shape in the form of boats. Dip in egg, again in crumbs, fry in deep fat, and drain on brown paper. Arrange on a hot serving dish, put cubes of currant jelly on each, and garnish with parsley. Serve with roast lamb. Croutons of bread are very effective used on meat dishes, creamed mixtures and eggs cooked in various ways. These are little crusts, known in good old Colonial days as sippets. The bread is first toasted, then cut into crescents, stars, lozenges, dice, circles, squares, or triangles, and fried in boiling butter, a light golden brown. C. F. WARD Real Estate - Insurance - Mortgages NOTARY PUBLIC Office of Wilkinsburg Savings and Builders Loan Association 727 Wood Street Second Floor Phone 7706 Pennhurst •+ [12] “May the joys of today be those of tomorrow, The goblet of life holds no days of sorrow.” —Foreman. BOILED COFFEE Measure coffee, which should be ground medium, allowing two tablespoons for each cup of cold water. Add to the grounds one-half cup of the cold water, a little of the white of one egg and crushed egg shell. Turn into coffee pot, pour in rest of cold water and boil three minutes. Let stand on the back of the stove for ten minutes and serve. PERCOLATED COFFEE Place grounds (medium ground) in proper compartment, allowing two tablespoons for each cup of boiling water. Pour boiling water in proper amount in bottom of percolator and let percolate about seven minutes. Remove strainer with grounds and serve. DRIP COFFEE Have coffee pot hot before making the coffee. For drip coffee the coffee should be ground exceedingly fine. Place grounds in the proper compartment, allowing two table- spoons for each cup of boiling water. Pour boiling water over grounds and allow to drip through. Remove the coffee grounds container, cover pot and serve at once. In case cloth bag is used for grounds, let bag stand in cold water each time after washing. TEA Scald teapot with boiling water. Add tea, allowing two teaspoons tea or one or two tea bags for each pint of boiling water, and pour over it the boiling water. Let stand where it will keep warm from three to five minutes. BREAKFAST COCOA Mix one heaping teaspoon cocoa and one of Sugar and a few grains of salt, add little hot water and let boil five minutes, add milk and heat to boiling point. Serve with generous spoon of Marshmallow creme. GRAPE JUICE Nine pounds grapes, cover with water, let boil until thoroughly done. Strain juice and add three pounds sugar, let boil twenty minutes and bottle. LEMONADE Juice twelve lemons, grate rind of six lemons and add to the juice, let stand over night. Make a thick syrup with six cups of sugar with as little water as possible. When cold add lemon juice and put in a can making it air tight. Use one teaspoonful to a glass of water; will keep a long time in a cool place. Syrup may be used in cakes, custards and puddings. ORANGEADE Boil two cups sugar and two cups water until a rich syrup is formed, add one-third cup lemon juice, one cup orange juice and two oranges sliced. Dilute with ice water. FRUIT PUNCH Juice of seven lemons, juice of three oranges, one cup of pineapple juice, one-half cup of prune juice, one cup sugar, syrup, two cups of strawberry syrup, one pint of tea, three pints of water, more water may be added. FRUIT PUNCH Four cups sugar, one box strawberries, eight cups water, four bananas cut in slices, two quarts Apollinaris, juice three lemons, one shredded pineapple, juice six oranges, one cup fruit juice. Boil sugar and water five minutes; add fruit, ice, Apollinaris, and water to make the punch right strength. One cup maraschino cherries may be added. [13] Sauces for With roast beef, grated horseradish. With roast veal, tomato or horseradish sauce. Roast mutton, currant jelly. Roast pork, apple sauce. Roast lamb, mint sauce. Roast turkey, chestnut dressing, cran- berry jelly. Roast venison, black currant jelly or grape jelly. Roast goose, tart apple sauce. Roast quail, currant jelly, celery sauce. Roast canvasback duck, apple bread, black currant jelly. Roast chicken, bread sauce. Fried chicken, cream gravy, corn frit- ters. Roast duck, orange salad. Roast ptarmigan, bread sauce. Cold boiled tongue, sauce tartare or olives stuffed with peppers. Veal sausage, tomato parmesan cheese. Pork sausage, tart apple sauce or fried apples. Frizzled beef, horseradish. Pork croquettes, tomato sauce. Corned beef, mustard. Sweetbread cutlet, sauce bechamel. sauce, grated Meats Reed birds, fried hominy, white celery. Lobster cutlet, sauce tartare. Cold boiled fish, sauce piquant. Broiled steak, maitre d'hotel butter or mushrooms. Tripe, fried bacon and apple rings. Broiled fresh mackerel, stewed goose- berries. Fresh salmon, cream sauce and green peas. Cream sauce with sweetbreads. Orange salad with roast chicken. Celery sauce with quail. Stuffed olives with fish balls. Horseradish sauce with boiled beef. Horseradish and fried onions with liver. French dressing with sardines. Mint sauce with lamb. Yorkshire pudding with roast beef. Hard-boiled eggs and parsley with boiled salmon. Cream gravy, strawberry preserves with fried chicken. Oyster dressing for turkey. Celery and onion dressing with roast duck. Tart grape jelly with canvasback duck. Currant jelly with roast goose. Cucumber catsup with corned beef. + Phone P.E. 8726 Evenings Call PE. 5065-R JOHN S. SHEEKEY Meats, Fish and Poultry Butter and Eggs WE DELIVER 755 Rebecca WILKINSBURG, PA. We Press, Steam, Dye and Clean We Alter and Repair The Work We Do Just Looks Like New So Let Us Be Your Tailor Too M. W. KNEE, Tailor 800 Franklin Ave., Cor. Center WILKINSBURG, PA. Penhurst 5363 We Call and Deliver [14] C)|eats ~ oultrud amo/ cy.ZZłżCey “Some hae meat that canna eat, And some would eat that want it; But we hae meat and we can eat, So let the Lord be thanket.” —Robert Burns. A FEW NECESSARY HINTS All salt meat should be put in cold water, then the salt may be extracted while cook- ing. Fresh meat which is boiled should come briskly to the cooking point, then simmer gently. Fast boiling toughens meat. For making soup cover the meat with cold water and cook slowly. In boiling meat, if more water is needed, add that which is hot. The more gradual it boils, the more tender it will become. Allow twenty minutes for each pound of fresh meat. When meat is tender set back on stove and let it stand in its liquor until ready to serve. Use if possible a covered roaster for cooking any sort of meat, the result is much more savory roast and less shrinkage. When boiled meat is to be served cold, it should be turned into an earthen jar covered with its liquor. Meats that are boiled should not be salted until they are two-thirds done. The juiciness of roasts and steaks depends largely on cooking. The natural juices of the meat must be kept in, so the ends of the muscle fibers which hold the juices are seared first by intense heat. Then a lower heat is applied to penetrat the center without burning the outside. ROASTING For the roast the oven should be about 500 degrees F. For the first ten or fifteen min- utes, the roasting pan should not hold more than a few spoons of water. Then the heat is reduced to about 350 degrees F., and if the fat which melts into the pan is not sufficient for basting, a little water may be added. The time varies from ten to twenty minutes a pound, according to the size of the roast, whether it is served rare or well done, and with the kind of meat. (Pork and lamb and veal should be cooked thoroughly.) BROILING Broiling is an application of the same principle whether the steak is placed on the rack of a broiling pan and put under the flame, or pan brolied on top of the stove. First the object is to sear the outside with intense heat, then to let a gentler heat penetrate the center. Frequent turnings in both cases are necessary, but especially in pan broiling, and only enough fat to prevent sticking should be used. The gravy is made by melting seasoned butter on top of the meat. STEWING Stewing is a hybrid method. Some of the flavor is desired for a good rich gravy, and some must be left in the meat. Hence the best stews are made by a combination procedure. First sear the small pieces of meat by pan broiling. Add hot water to this and boil for five minutes, then turn into a double boiler to simmer until the meat is tender. POT ROAST OF BEEF One rump roast, two small onions, two carrots, pepper and salt. Have bone taken from roast. Sear quickly on both sides in heated pot. Add other ingredients, putting two cloves in each onion. Pour boiling water over to nearly cover the meat. Cover pot tightly and let water come to a hard boil, then simmer for several hours. Strain the gravy, taking off all fat, brown one-half teaspoon sugar, pour on gravy and thicken with flour. Pour over meat and serve with carrots around meat. [15] SWISS STEAK Buy thick piece of round steak and have it pounded with cleaver. Pound flour and salt into it. Put in roaster with water over it and let bake slowly for two hours. BAKED ROUND STEAK Two pounds round steak one inch thick, one-half cup flour, salt, pepper, two tablespoons butter, one pint water, one-half pint milk. Melt butter in pan. Dredge meat with flour to which butter and salt have been added. Brown quickly on both sides. Put meat in baking pan. Brown rest of flour in butter left in pan. Add water and milk. Let it come to boil. Then pour over meat and bake two hours in slow oven. An Onion may be cooked in the butter to flavor. ROUND STEAK WITH TOMATOES Pound steak and flour. Salt and pepper. Fry in hot grease until brown. Pour can of tomatoes over meat and let simmer until tender and tomatoes are cooked down. STEAK A LA BORDELAISE Have steak cut from one and one-half to two inches thick. Any cut of steak may be used. The first cut of the round is good. Cut through the connective tissue in several places around the edges, so the steak will not curl while cooking. Sear in a hot pan on both sides, then pour over it two tablespoons of Worcestershire sauce, dot plentifully with butter, season with salt and pepper, then cover with a layer of sliced onions, then a layer of sliced green peppers, then a layer of sliced or canned tomatoes. Cover closely and place in a hot oven for ten minutes. Then lower the temperature of the oven and cook slowly for one hour. No basting is required if the meat is closely covered. Pour the liquor in the pan over the meat before serving and garnish with parsley. FLANK STEAK Score steak, flour and brown in hot skillet as though to fry. Cover with water when steak is sufficiently browned and cook in oven or top of stove. When almost tender put in pint of tomatoes, one medium sized onion, let cook until done and tomatoes and onions form a sauce. Salt and pepper to taste. [16] BROWN STEW Cut round steak into small chunks. Mix with flour and brown in butter. Add diced potatoes, carrots and peas. Let simmer for one hour. CORNED BEEF Into a crock put rock salt (such as you use for ice cream making), add water. The mixture must be salty enough to float a thin slice of raw potato. Stir well, dissolving the salt. Drop in as large a piece of beef, tied together as you desire. Beef from the thick rib or brisket is excellent. Four or five days is sufficient. Remove meat from the brine. Wash, boil until tender. Serve as you please with four or five other vegetables. MEAT PIE WITH VEGETABLES Put into casserole-layer of meat (cut up fine), layer of potatoes and peas, carrots. Cover with thick gravy made from broth. Make biscuit dough and cut into biscuits and lay on top of the meat mixture and bake. A WINTER DINNER FOR THE BRIDGE PLAYER Three pounds of beef-cut—a pot roast. Brown in skillet with dices of salt pork. Place in casserole, salt. Turn over meat one can tomatoes, one-fourth cup diced carrots, one- fourth cup diced turnips, one onion (ground), one-fourth cup celery cut in small pieces. In a very slow oven this may remain for four or five hours. The meat becomes very tender and takes up the flavor of the vegetables. For serving, place meat on deep platter sur- rounded by vegetable sauce which may need a little thickening. BAKED HEART OF BIFEF Clean heart well. Stuff with dressing of bread crumbs, celery, onions as preferred. Salt and pepper and moisten with milk or egg. Tie or sew heart to shape and simmer very slowly until tender in just enough water to cover it. Place in dripping pan, pour broth over it and bake in hot oven until brown. BEEF LOAF Take one pound of ground beef and one-half pound of ground pork, two eggs, fifteen rolled crackers, enough milk to form into a loaf and bake an hour. ROAST BEEF Five pounds (Delmonico). Heat oven. Put piece of fat on top and on bottom of meat. Salt. Pour off top fat and add lump of butter after one-half hour. Pour on one cup water. Baste occasionally. Roast one and one-fourth hours. TIMBALE OF MEAT One and one-half pint cold meat (three cups), salt, pepper, one cup stock or milk, one- half cup bread crumbs, one tablespoon butter, two eggs. Put butter in pan and heat. Add crumbs and put in liquid and thicken. Pour over meat and mix. Put eggs in. Pack in pan and set in pan of water with paper in bottom and not have oven very hot. Cook until center is firm. Butter pan. Loosen from pan and let set. Serve with tomato sauce. STUFFED PORK CHOPS Have chops cut thick and sliced almost in half lengthwise. Make dressing (as for chicken) and put between the slices and fasten together. Bake for one hour. |PORK CHOP DELIGHT Put six pork chops in skillet. On top of each chop put slice of Onion and one tablespoon cooked rice, butter, pepper, salt. Pour over this one can of tomatoes, one-half cup water. Bake in medium oven about one and one-half hours and do not cover. Add more water if necessary. PORK ROAST WITH TOMATO DRESSING Three pounds pork loin. Rub with salt, pepper and flour. When almost done put one can tomatoes (which have been strained and thickened with one large tablespoon flour) over the pork and bake in moderate oven. Potatoes peeled and halved may be cooked with the meat and served around it. PORK LOAF Two pounds fresh pork, one pound ham, one cup bread crumbs, two eggs, salt. Milk enough to moisten well. [17] ROAST CHICKEN Choose a young, fat fowl, and be sure that it is drawn thoroughly. Rinse inside with several waters, using soda water if the fowl is the least bit sour. After washing, wipe dry, rubbing inside and out with salt. Use the following dressing: Two cups toasted bread soaked and water pressed out, one cup corn bread crumbs, one cup celery, one tablespoon melted butter, salt and pepper to taste, one small onion, chopped fine. If you prefer a chestnut stuffing, add one cup boiled chestnuts to above. If you prefer oyster stuffing, add one cup of oysters and one-fourth cup oyster liquid. Mix dressing well and stuff fowl. Tie legs and wings closely in, rub over with butter, salt and pepper, dredge with a little flour. Place in roaster and add one cup of boiling water. Cook in hot oven (it takes about fifteen minutes to a pound to cook). Test fowl with a fork to see if tender. VIRGINIA. HAM Soak the ham overnight. Put it in a large meat-boiler, with one cup of molasses, three cups of cider, one teaspoon of paprika, one teaspoon of ground cloves, and enough water to cover. Simmer for eight hours, if the ham weighs ten pounds; longer if it is heavier. Leave it in the water in which it has been cooked for twenty-four hours. Then remove the outer skin. Cover with light brown sugar. Stick whole cloves in it, and put into a baking-pan with one cup of cooking-sherry. Bake for half an hour in a hot oven (450 degrees Fahr.) basting every few minutes. Serve either hot or cold. An ordinary ham, prepared in this way, will be found almost as good as a Virginia ham. STUFFED LAMB CHOPS Lamb chops, salt and pepper, liver or sausage or canned or fresh mushrooms. Have rib or loin chops cut in two inch pieces. Remove bone and outer skin. In rib chop, make slit and insert a mushroom in each chop or place a chicken liver or thick slice of sausage near long end, drawing end of chop around into round flat piece; sew with coarse thread, place in greased broiler, under hot flame, brown on both sides. Lower rack, broil, turning often, eighteen minutes longer. Remove string, sprinkle with salt and pepper. Put small pieces of butter over chops and serve. DAN S. HEEP Wholesale and Retail Dealer in MEATS 5406 Penn Ave., East End 810 Penn Ave., Wilkinsburg Phone Penhurst 5473 Phones Montrose 5865 and 9824 Howard Letzkus, Manager KENYON BROTHERS JEWELERS Diamonds - Watches - Clocks Eyes Examined—Glasses Furnished DR. I. T. JONES, Optometrist. 746 Penn Avenue PE. 6063 WILKINSBURG, PA. [18] VEAL LOAF Two and one-half pounds veal, one-half pound ham, one-half pound salt pork, one Cup bread crumbs, two eggs, one-fourth teaspoon ground cloves, one-half teaspoon pepper, one- half teaspoon allspice, one-half teaspoon sage, one chopped onion, one and one-half tea- spoon salt. Parboil veal for fifteen minutes. Chop the veal, ham and salt pork together. Add the bread crumbs and seasoning, then the eggs well beaten. Mix well, and put in a baking dish. Dot top with butter and brush with egg. Place dish in a pan of hot water, and bake in moderate oven for two and a half hours, basting frequently with a little beef-stock. Serve hot with a brown gravy or tomato sauce. May be served cold with salad. BRAISED BEEF Four pounds bottom round, larded, six carrots, six onions, one cup water, one-fourth cup vinegar, one-fourth teaspoon of allspice, one-fourth teaspoon white pepper, one-fourth teaspoon cloves, one-fourth teaspoon of ginger, two teaspoons salt, one-half cup of sherry. Rub all the spices and seasoning well into the beef. Pour the vinegar over it, and let it stand over night. Next day cut up the carrots and onions, and place them in the bottom of the roasting pan. Roll beef in flour and place it on top of the vegetables. Put a small piece of pork in the pan. Place the pan in a moderate oven and roast for about half an hour. Then add the water and cook very slowly for three hours. Baste every few minutes while cooking. Pour sherry over the meat just before serving. HAM AND VEAL LOAF Two pounds veal, one pound ham (ground), two eggs, one-half cup cracker crumbs, two tablespoons cream, a little pepper, a little nutmeg. Mix all together and steam in pound baking powder cans about two and one-half hours. LEG OF LAMB Cut skin and part of fat off of the lamb, rub salt and flour into it. Put about one inch of water in roaster and bake one hour to the pound. Serve with mint sauce. SOUR MEAT - Cut up left overs from soup or boiled dinner. Put large tablespoon flour and butter size of egg in pan and brown. Add water, sugar, one tablespoon vinegar, two tablespoons onion, salt, pepper. Put with meat and cook slowly for a short time. MEAT PIE Cook meat and potatoes. Cut meat into small pieces and put layer in bottom of casserole. Slice potatoes and put in a layer over meat. Make gravy out of broth and pour over it. Cover with thick layer of short biscuit dough. Put in hot oven and turn down the fire and bake slowly. TONGUE ONGU Boil in salt water until tender (veal tongue—two hours). Remove skin and place in sauce pan with one cup water, one-half cup vinegar, three tablespoons sugar, and boil until it all evaporates. SWEET BREADS Wash and let stand in cold water and salt to draw out blood. Soak twenty minutes in cold water to which is added vinegar, salt and lemon juice. Boil in same until tender. Dip in eggs and crumbs and fry. CHILICON CARNE Brown one-half Bermuda onion in bacon grease, add one pound round steak ground. Let cook until brown. Add one can tomato soup, one can kidney beans, celery which has been cooked until tender, one teaspoon chili powder. Cook slowly about thirty minutes. SMOTHERED BEEF STEAK Three pounds round steak, one tablespoon of lard, two tablespoons flour, pepper and salt to taste. Beat the steak well with rolling pin or beef hammer, adding the flour as you beat. Put a tablespoon of lard in the skillet when it is very hot, place in the steak which has been well seasoned with salt and pepper. Keep the skillet very hot until the meat is browned on both sides, cook in this way for a few minutes, then add one pint of boiling water, which will be sufficient to cover meat, cover closely. Set the skillet on back of stove to simmer very gently for about one hour or until done. [19] BREAD DRESSING Place in mixing bowl four cups coarse bread crumbs and pour over them one cup boil– ing water and set aside to cool for about half an hour. At the end of this time squeeze most of the moisture out of the crumbs and add one egg beaten lighly and one-half cup of melted fat. Add one minced onion, one teaspoon minced parsley to the crumbs and celery if desired. This is sufficient for a six-pound bird. CHESTNUT DRESSING Use about forty chestnuts. Split the shells with a knife. Put into cold water and let come to a boil. Remove skin and shells. Chop nuts fine. Add three tablespoons melted butter, three-fourths tablespoon salt, minced parsley, one-half teaspoon paprika. Large cup- ful grated whole wheat bread crumbs. Moisten with three tablespoons thick cream. OYSTER DRESSING Cut one quart large oysters in half. Drain and chop the hard portions. Add two large cupfuls grated bread crumbs, two tablespoons minced parsley, salt, paprika, one-half cup melted butter. Mix well before using. ENGLISH WALNUT AND MUSHROOM. DRESSING One-half pound mushrooms, cut in half. Saute in half. Saute in two tablespoons bacon grease. Add one cup chopped English walnuts, two cups soft bread crumbs, one tablespoon grated onion, salt, paprika, three tablespoons melted butter, four tablespoons minced celery leaves. BROILED RAB,BIT A very young rabbit. Dress and split. Rub surface of rabbit with onion or garlic bran. Lay in broiler and cover upper surface with thin slices of bacon. When meat is a delicate brown, turn and place fresh bacon on unbroiled side. Broil until nearly brown. Salt and Serve at Once. TOMATO SAUCE One-half can tomatoes, sliced onion, six cloves, one teaspoon butter, one teaspoon flour, salt, pepper, one teaspoon sugar. Cook in double boiler one hour. Put meat on platter with lettuce and pour sauce around it. [20] MENU Stuffed Celery Olives Egg Noodle Soup Roast Turkey Brown Gravy Cranberry Sauce Whole Jellied Apples Macaroni, Chicken Livers and Mushrooms Hearts of Lettuce with Mayonnaise Pumpkin Pie with Whipped Cream Nuts Raisins Candy Coffee To Clean and Dress Poultry Singe by holding chicken over a flame from gas, alcohol or burning paper. Cut off the head, turn back the skin, and cut the neck off quite close; take out wind- pipe and crop, cutting off close to the body. Remove pin feathers with the point of a sharp 1 “The proof of the pudding lies in the eating.” BREAD PUDDING Beat two eggs well. Mix with this one and one-half pints milk, one-half cup sugar, one-half cup raisins, one teaspoon vanilla. Pour in baking dish. Spread stale bread well with butter and place in milk. Let this stand for two or three hours so bread will be well soaked. Bake in medium oven until thickened, then brown with quick fire. Serve with sauce made of one cup brown sugar, two tablespoons flour, butter, two cups hot water. Serves six. CHOCOLATE BREAD PUDDING Two cups stale bread crumbs, one quart scalded milk, three egg yolks, one-fourth cup sugar, three egg whites, two tablespoons cocoa or two squares bitter chocolate, one-fourth teaspoon soda dissolved in one teaspoon hot water, one-fourth teaspoon salt. Pour hot milk over bread crumbs, let stand twenty minutes, beat sugar and yolks of eggs together, melt chocolate and soda, then add to milk and bread, also the beaten whites of eggs. Bake fifty minutes. Serve with hard sauce. Two cups powdered sugar, one-half cup butter, beat until creamy, flavor with vanilla. This will serve ten people. ORANGE PUDDING Peel and slice four or five oranges (remove white skin and seeds). Put a layer of sliced orange in baking dish. Sprinkle sugar over it, then another layer of oranges and sugar. Cook in a double boiler until thick, then pour over oranges. One pint of milk, one-cup of sugar, one round tablespoon flour, three eggs (just yolks). Beat the whites of the three eggs stiff. Add one tablespoon sugar, pour this over the pudding and put in oven to brown. PLUM PUDDING Two pounds of raisins seeded, one pound currants, one pound of Suet, one pint of milk, one teaspoon salt, one and one-half cups sugar, one whole nutmeg, four eggs. Flour to stiffen until spoon will stand straight without falling. Put in bag and boil four hours. Sauce hard or liquid. - - PINEAPPLE PUDDING One cup sugar, one-half cup butter, two cups sifted flour, three eggs, two-thirds cup milk, three teaspoons baking powder, one-fourth teaspoon salt, one teaspoon vanilla. Sec- ond part—Three tablespoons butter, three-fourths cup brown sugar, one small can of sliced pineapple. From first part you make a cake mixture by creaming butter and sugar, add yolks well beaten, then add alternately the milk and the flour, baking powder and salt sifted together, add flavoring and fold in whites of eggs beaten stiff. Butter iron skillet with three tablespoons butter and sprinkle in brown sugar, lay in the pineapple. Pour cake batter over that and bake forty minutes in moderate oven. Turn it out bottom side up and serve it with whipped cream. º ENGLISH PLUM PUDDING One pint of flour, one pound raisins, one pound of currants, one-fourth pound citron and lemon peal, one nutmeg, three or four eggs, salt, three tablespoons New Orleans molasses, one cup of brown sugar, one level teaspoon of soda, juice of one lemon, five cents worth of suet and buttermilk enough to make stiff batter. Boil for five hours. MACAROON PUDDING One pint milk, three-fourths cup sugar, three eggs, one tablespoon gelatin, one tea- spoon vanilla, one dozen macaroons. Make a custard of the sugar, egg yolks and milk. When hot, stir in the gelatin which has been soaked in a little cold water. Fold in the beaten egg whites. Flavor and pour into a mold. Place macaroons in this mixture. Serve with or without whipped cream. - - ------------------------------- [39] º BAKED APPLES SUPREME Six large firm red apples, one cup sugar, one and one-half cup of water. Make a syrup of the sugar and water and boil for six minutes. Wash and core apples, pare them about one-third of the way down. Place in a pan and pour syrup over them. Put a tight lid on the pan and bake slowly until tender. Remove from oven and fill cavity with sugar, also sprinkle sugar over the pared surface and place under low broiler flame until slightly brown. Then fill with the following filling and serve with whipped cream : Filling—One stiffly beaten egg white, one-half cup chopped dates, one-half cup chopped nuts, one-fourth cup sugar. Mix lightly and bake slowly until brown. BAVARIAN CREAM Two cups boiling water, two cups sugar and juice of one lemon, add one-fourth box Knox's gelatin which has been dissolved in a little cold water. When it begins to congeal whip thoroughly and add one pint cream whipped. Then add one cup of any kind of chopped fruit and one cup of nuts, then whip until very light and let harden in molds or freeze. CANDIED APPLE'S Select nice red apples, pare the ends leaving a band of red around the middle. Remove the core and cook in a light syrup made of one and one-half cups granulated sugar and enough water to cook the apples. When tender remove to individual plates and insert a marshmallow into each apple. Let the juice boil to a jelly and pour over the apples. Then top with whipped cream and a red cherry. Very nice for dessert, or salad, served on a leaf of lettuce. MOCK EGG ON TOAST Cut angel cake or sunshine cake in squares. Cover with a thick layer of whipped cream, sweetened and flavored. Lastly place the half of a large yellow peach, pit side down, on the whipped cream. Ice cream may be substituted for whipped cream. TOPSIE TURVIES Three-fourths cup granulated sugar, one-third cup water, one cup flour, one teaspoon baking powder, two eggs, well beaten separately. Put a layer of brown sugar in buttered pan, lay on sliced pineapple and then pour on batter. Bake in a moderate oven, turn over, cut in squares, and put whipped cream in center when serving. %2 /. PHILCO and CROSLEY RADIO G r a y b a R. Electrical Products UNIVERSAL COOLER Electric Refrigeration For Domestic and Commercial Use Valley Sales & Service Co. Franklin 10595 WILKINCBURG, PA. 612 Rebecca Ave. ºfrozen Desserts “Take the goods the gods provide.” Hints in Freezing Freezing lessens sweetness so the mixture should be rather too sweet before freezing than just sweet enough. The freezer should be packed and the can in place before the ingredients are mixed. The best proportions for the actual freezing are eight parts of ice to one part of salt. This insures a good consistency. Ices should be frozen three or four hours ahead of time and let stand in order to im- prove flavor. The white of an egg, beaten stiff, added to an ice after the ice has started to freeze, will make a sherbet. When freezing is finished, be sure to remove ice below the top of the can and that you have wiped all salt and ice from the edges and top before removing the lid. VANILLA ICE CREAM Four cups cream, two-thirds cup sugar, one teaspoon vanilla. Mix and freeze. VANILLA ICE CREAM (One and one-half quarts) One pint milk, six ounces sugar, one pint cream, two eggs, one tablespoon cornstarch, one teaspoon vanilla. Mix sugar, cornstarch, yolks of eggs. Add milk and scald. Whip whites of eggs and cream together. Add to milk mixture and freeze. CHOCOLATE ICE CREAM (One quart) Three tablespoons grated chocolate, one-half pint cream, one pint milk, two eggs, one cup sugar, one tablespoon vanilla. Dissolve chocolate in a little milk and boil for one minute. Beat eggs and mix with sugar. To this add rest of milk, cream, vanilla, dissolved chocolate. Freeze. CHOCOLATE ICE CREAM Two squares chocolate, one cup sugar, one teaspoon vanilla, two eggs, one quart cream, few grains salt. Melt chocolate and add cream, a little at a time until it is of a consistency that will pour and 1s quite smooth. Beat eggs with sugar, add cream, vanilla and salt, then chocolate mixture. Freeze. STRAWIBERRY ICE CREAM - - - - One quart strawberries, one and one-half pint cream. Crush berries, sweetened, sweeten cream to taste. Combine. Freeze. PEACH ICE CREAM (One and one-half quarts) One and one-half pint pure cream, eight medium sized peaches. Pare and seed peaches, grind if solid, mash if soft. Sweeten. Add to sweetened cream. Freeze. PEPPERMINT ICE CREAM One-half pound peppermint stick candy, one and one-half pint cream. Dissolve most of candy in the cream. Strain. Freeze. Let stand two and one-half hours. Break rest of candy in small pieces and put in the cream one hour before using. This is better if let stand all night. MAPLE MOUSSE One-half pound maple sugar or one-half pint maple syrup, one tablespoon (level) Knox gelatin, one pint cream. Boil syrup or dissolved sugar till stringy. Add dissolved gelatin in Boil five minutes. Set to cool. When cool stir gradually into the cream which has been whipped. Pour into mold and put on ice for several hours. This may be packed but not turned. [41] ORANGE CREAM SHERBET One teaspoon Knox Sparkling gelatin, one-half cup cold water, one and one-half cup boiling water, one and one-half cup sugar, grated rind of one orange, one-half cup lemon juice, one and one-half cups orange juice, one pint heavy cream, one-half cup sugar, two eggs, few grains salt. Soak gelatin in cold water five minutes. Dissolve gelatin and sugar in boil- ing water, add orange rind, lemon juice and orange juice. Turn into ice cream freezer and freeze to a mush. Beat cream until stiff, add sugar and salt. Separate yolks from whites of eggs. Beat yolks until thick and lemon colored, and whites until stiff, and add to cream. Fold into frozen mixture and continue freezing. LEMON SHERBET Four cups water, two cups sugar, one-fourth cup lemon juice, one egg white. Boil sugar and water for ten minutes. Cool. Add lemon juice. Freeze. When nearly stiff add beaten egg white and finish freezing. PINEAPPLE SHERBET One quart milk, one and one-half cups sugar, two lemons, one small can grated pine- apple. Put milk and sugar in freezer and freeze to a mush. Add lemon juice and pineapple. Finish freezing. GRAPE SHERBET (Twelve servings) One-half box orange jello, one pint boiling water, three lemons, one orange, little sugar, six full bunches Concord grapes. Dissolve jello in boiling water. Add sugar and juice of lemons and Orange. Mash and skin grapes. Measure. Boil pulp and skins till seeds loosen. Add half as much sugar as there is pulp. Boil for ten minutes. Strain, stirring till pulp all goes through, leaving seeds. Add this juicy pulp to the jello mixture. More sugar may be added according to tartness of the grapes. Freeze. If the freezer is turned hard and fast at the last, the color will change from purple to lavender and the consistency will be im- proved. This may sound complicated but is certainly worth the effort. MAPLE FRAPPE One cup maple syrup, heat and put in yolks, four eggs, mix with one pint whipped cream, whites of eggs and freeze. Serves ten. [42] “Who dares deny the truth, there's poetry in pie?”—Longfellow. PIE PASTRY Two cups flour, two heaping tablespoons lard, salt, enough water to hold together. This is enough for two pies. NEVER FAIL. PIE CRUST Eight heaping tablespoons flour, two heaping tablespoons lard, four tablespoons water, salt. Mix well, but do not knead on board, press together, then roll out. DELICIOUS APPLE PIE Cut apples up finely and put in the crust as usual. Cook together one large cup light brown sugar, one large teaspoon flour, butter, a little salt and water enough to moisten good. When it gets syrupy but not thick, take off the fire. While still warm pour over apples and add top crust. Bake. This takes less time to bake. APPLE CUSTARD PIE Three cups of milk, four eggs, one cup sugar, two cups of thick stewed apples, strained through colander. Beat eggs lightly, mix with apples, milk and sugar. Flavor with nut- meg. Bake with one crust. This makes two big pies. BANANA PIE Line a deep plate with a rich crust and bake a delicate brown. Filling—One scant cup of sugar, two tablespoons of flour, one teaspoon of butter creamed into this. Two egg yolks beaten in next, one cup of boiling water, a pinch of salt. Cook until thick, stirring, add a little vanilla and cool. Put in crust a layer of sliced bananas, then layer of cream, making two layers of each. Beat the whites of the eggs with two teaspoons of sugar, spread on top and brown slightly. BUTTERSCOTCH PIE One cup brown sugar, two tablespoons cornstarch, two tablespoons butter, pinch of salt, yolks of two eggs, one tablespoon vanilla, two cups milk, one cup water. Blend all these together and cook in double boiler until thick. Pour into baked crust, using whipped egg whites for meringue. - - - - TWO CRUST STRAWBERRY PIE One quart strawberries, one cup sugar, three tablespoons pastry, one-eighth teaspoon salt, one teaspoon lemon juice. Line pie plate. Mix flour, sugar and salt. Then mix well with the berries. Add lemon juice. Fill pie, then put on top crust. To prevent juice from running out, put a strip of wet cloth about two inches wide around edge of pie and stick pieces of macaroni into two or three slits in top crust. CUSTARD PIE Three tablespoons of sugar, one-eighth teaspoon of salt, two eggs, one and one-half cup of milk, grated nutmeg. Beat eggs slightly, add sugar, salt and milk. Line pie plate, then put in the mixture and sprinkle nutmeg on top. Bake in quick oven at first, then de- crease the heat as egg and milk need to be cooked at a low temperature. COCONUT CREAM PIE One-half cup flour, one cup of sugar. Dissolve this in a little milk. Put one pint of milk on stove with lump of butter. When hot add flour and sugar. When done fold in stiffly beaten whites of two eggs. Sprinkle freshly grated coconut on top. Makes two small pies. CINNAMON PIE One cup of sugar, one cup of water, two egg yolks, two level teaspoons of cinnamon, one tablespoon flour, a lump of butter. Cook until thick then put in baked crust and put beaten whites of eggs on top. -- - [43] PINEAPPLE PIE One and one-half cups milk, two eggs, three heaping teaspoons cornstarch, one cup sugar, one cup grated pineapple, pinch salt. Mix half cup of the sugar and let drain. Place milk in double boiler, when warm stir in beaten yolk of eggs, cornstarch and rest of sugar. Stir constantly. When mixture is cool add pineapple fruit; do not use syrup. Turn into a baked pie crust and cover with meringue made from whites of eggs and two teaspoons sugar. Brown in oven. RAISIN PIE One cup seeded raisins, one tablespoon sugar, one teaspoon of vinegar. Cook raisins in enough cold water for one pie, add tablespoon of butter. Mix all together. Bake with top Crust. RAISIN PIE One cup raisins chopped fine, one cup hot water, one cup sugar, one and one-half table- spoons flour, juice and rind of one orange, one teaspoon lemon juice (can be omitted), one tea- spoon melted butter. Cook in double boiler ten minutes then pour in under crust and bake. Add meringue if desired. RHUBARB CUSTARD PIE Two cups of rhubarb cut in small pieces, one egg, four tablespoons of flour, one cup of sugar, salt, lemon juice. Mix the sugar, salt, lemon rind or juice and flour together. Beat the egg. Add the rhubarb and flour mixture to the egg. Bake in one crust. This is very good. SNOW CAPPED PIE Mix three-fourths cup of sugar with four level tablespoons of cornstarch and add to one cup of boiling water. Cook this in a double boiler twenty minutes, then add one-half tablespoon of butter and a cup of crushed pineapple. When thoroughly heated pour in two well beaten egg yolks and cook two minutes longer. Chill and pour into a baked pie shell and top with whipped cream. Free Delivery Shop at Free Delivery VAN'S MARKETS, Inc. 720 Penn Avenue WILKINSBURG, PA. “Where Satisfaction is a Certainty” QUALITY -- PRICE -- SERVICE MEATS-GROCERIES-PRODUCE—BUTTER—EGGS_CHEESE a 13 e s and I city “With weights and measures just and true, Oven of even heat, Well buttered tins and quiet nerves, Success will be complete.” PLAIN CAKE One-fourth cup shortening, one cup sugar, one egg, one teaspoon vanilla extract, one cup milk, two cups flour, two teaspoons Royal baking powder, one-half teaspoon salt. Cream shortening, add sugar slowly, add well beaten egg and flavoring. Sift together flour, bak- ing powder and salt, and add to mixture a little at a time, alternately with milk. Bake in greased loaf, layer or patty pans in moderate oven. WHITE CAKE One-half cup butter, one and one-half cups granulated sugar (sifted), one cup cold wa- ter, three level cups Swansdown cake flour, sifted three times before measuring, two tea- spoons baking powder, whites of four eggs. Cream the butter and sugar. Add 1/3 the cold water with one cup of the flour; beat well, and add second cup flour; continue beating. Into the last cup flour sift the baking powder, and add as the others. Then the rest of the water. Then fold in the stiffly beaten egg whites. Flavor to suit taste. This makes two layers ten inches square, and is very nice. SPICE CAKE, Two cups granulated sugar, one cup shortening, two and one-half teaspoons ground cin- namon, one-half teaspoon ground cloves. Cream together above ingredients and three egg yolks well beaten. ALTERNATE–One cup sour milk which has been thinned, one teaspoon soda and three cups sifted flour. Add last three stifly beaten egg whites. Bake in a large sheet or in layers and ice with white icing. ANGEL G.INGERCAKE One-fourth cup butter, one-half cup granulated sugar, one-fourth cup baking molasses, one and one-eighth cups sifted flour, one level teaspoon soda, one-half cup boiling water, one-fourth teaspoon ground cinnamon. Cream butter, sugar and cinnamon, add molasses, add flour and soda sifted together. Mix thoroughly and add boiling water last. This cake is delicious served hot with whipped cream or served cold with fruit. CHOCOLATE CAKE Yolks of three eggs lightly beaten, two squares of Baker's chocolate (one-fourth lb.). Grate and beat into eggs. One-half cup milk. Cook until very thick in double boiler. Add one cup of granulated sugar after removing from the stove, one-half cup sweet milk, one teaspoon of soda dissolved in the milk and pour in custard, three tablespoons of butter (melted), pinch of salt, two cups flour (sifted), and put in all at one time. Stir until smooth. Bake in pan or pans. ANGEL FOOD One and one-quarter cups whites of eggs, add pinch of salt before starting to beat. When half beaten add one teaspoon cream of tartar. When whites are stiff add, gradually, one and one-quarter cups of granulated sugar which has been sifted four times. Continue to use beater. Then fold in one cup Swan's Down flour which has been sifted twice before measuring and twice after measuring. Add one-half teaspoon almond and one-fourth teaspoon vanilla extract. Put in ungreased pan and start in cold oven. Have fire very low at first. In about ten minutes turn fire a little higher, and again in ten minutes still a little higher. In thirty or thirty-five minutes take out. [45] WELLESLEY FUDGE CAKE One and one-half cups sugar, one-half cup butter, four eggs, two squares bitter choco- late blended with five tablespoons boiling water, one-half cup milk, one and three-fourths cup flour, two teaspoons baking powder, one teaspoon cinnamon, one teaspoon vanilla, one cup chopped nuts. FILLING—Three cups granulated sugar, one-half cup Crystal White Karo syrup, one one and one-half cups water. Cook to soft ball stage, add slowly to two beaten egg whites, and vanilla. ONE LAYER CAKE Two tablespoons cocoa, one cup sugar, one egg yolk, butter size of egg, one cup milk, two scant cups flour in which has been added one teaspoon soda, one teaspoon vanilla, two teaspoons baking powder. Place cocoa in pan adding egg yolk and one-half cup milk. Cook until thick. Add butter, then sugar, another one-half cup milk, then flour with soda, vanilla and baking powder. Bake in moderate oven. FROSTING—One cup XXXX sugar, two teaspoons cocoa, one lump (one-half size of egg) of butter melted. Use coffee to moisten sufficiently. UNCOOKED CHOCOLATE ICING One cup confectioner's sugar, two teaspoons cocoa, butter size of one egg, two table- spoons boiling water, one-half teaspoon vanilla. Place sugar in bowl, add cocoa and but- ter and pour over all the boiling water. Stir until smooth, add vanilla. MAPLE ICING One-half cup maple syrup or sugar. Boil to taffy stage and pour over beaten whites of One egg. MINUTE FUDGE ICING One-half cup cocoa, one-fourth cup butter, one-fourth cup milk, one cup sugar, pinch salt. Combine all and boil one minute. Remove from fire and beat until creamy enough to spread. PINEAPPLE ICING One cup sugar, one cup grated pineapple, one heaping teaspoon cornstarch, pinch salt. Stir together well. Add one small cup boiling water and boil until quite thick. Let cool before using. CREAM FILLING Three-quarter pint milk, one egg, two tablespoons cornstarch, three tablespoons sugar. Put milk on to boil, mix other ingredients. Put in milk and boil until it thickens. Flavor to taste when cool. LEMON CREAM FILLING One cup sugar, two teaspoons butter, two eggs, grated rind and juice of two lemons. Mix all together and boil to jelly-like consistency. Stationery Gifts Circulating Library BENNETT'S 627 Franklin Avenue WILKINSBURG, PA. Churchill 2328 Dennison Goods Party Favors º o o b e s and ſma/ (akeſ |-> Q Wyº Geº Clºs ſº.-->- cº- - º s— &2) “O weary mothers, miaring dough, Don't you wish that food would grow? Your lips would smile, I know, to see, A cookie bush or a doughnut tree.” OATMEAL COOKIES One and one-half cups butter, one-half cup milk, two cups oatmeal, one cup sugar, two cups flour, two teaspoons baking powder. Filling—One pound dates chopped fine, three-fourths cup sugar, one-half cup water. Boil filling until smooth. These cookies are cut with small cutter and put together with filling when cold. FUDGE BARS Two eggs beaten, one large cup granulated Sugar, two squares of chocolate, six table- spoons butter, one tablespoon vanilla, one-half cup flour, one cup nut meats. Put eggs in bowl, beat with egg beater until light, then add sugar gradually. Melt chocolate and butter together, add remainder and bake in sheet for thirty to thirty-five minutes. OATFLAKE, CAKES Three cups rolled oats, two cups sugar, one cup melted butter, one cup raisins (pick apart and flour), seven tablespoons sweet milk, one-half teaspoon cinnamon, one teaspoon soda (level), two eggs, flour enough to make stiff or hold together. Drop on buttered tins and bake. ICE BOX COOKIES Seven cups flour, four cups brown sugar, four beaten eggs, one cup melted lard and butter, one tablespoon soda, one teaspoon cream of tartar. Mix well and mold in long leaves, let stand in ice box over night, cut with knife in thin slices and bake in moderate OVell. CRISPETTES Beat two eggs and stir into them a cup of white and brown sugar, mixed, and four tablespoons of sifted flour, then a pinch of salt and a teaspoon of vanilla. Beat thoroughly and add a cup of English walnuts chopped fine. Drop the dough by the teaspoon into but- tered pans, allowing three inches for the cakes to spread. These are delicious for afternoon tea or when served with fruit for dessert. GINGER SNAPS One-half cup butter, one cup sugar, one egg (beaten), one teaspoon cinnamon, one table- spoon ginger, one tablespoon soda dissolved in one-half cup water. One teaspoon salt, one cup molasses. Mix butter, sugar and egg together, then add the rest. Make very stiff with flour, roll thin and bake in quick oven. NELL’S COOKIES Two cups brown sugar, one cup lard (generous), two eggs, one cup buttermilk or sour milk, one teaspoon soda, one teaspoon baking powder, pinch of salt. Flavor with vanilla or a teaspoon of nutmeg, one cup raisins. Flour enough to make a soft mixture. Roll and cut out. POUND CAKE, COOKIES Two cups sugar, one-half pound butter, three eggs, three cups flour (heaping), one cup nuts (any kind), one-fourth teaspoon salt, juice and rind of orange, lemon or nutmeg. Roll thin, cut and sprinkle with sugar. If dough is soft, use more flour. Easier to handle when dough is chilled. - - - - - - - - - - - - [47] SUNDAY. BREAKFAST –Breakfast cereal with raisins and milk; eggs; bread or toast with but- ter. DINNER–Chicken, stuffed and roasted or fricassed and served on toast or with rice; sweet potatoes; asparagus; jelly; bread; ice cream. LUNCH or SUPPER—Peanut sandwiches with lettuce salad , or bread, milk, and butter for children; candy. MONDAY. BREAKFAST –Baked apples; breakfast cereal with milk; bacon; bread or toast with butter. - DINNER—Scalloped canned fish; potatoes; sliced tomatoes; squash; bread and butter; strawberry shortcake. LUNCH or SUPPER—Creamed dried beef with baked potatoes; bread and butter, sliced oranges with cocoanut. TUESDAY BREAKFAST-Sliced pineapple and bananas; breakfast cereal with milk; bacon; bread or toast with butter. DINNER–Curried lima beans with warmed-over chicken ; macaroni and cheese; cold slaw ; bread; apple pudding, baked or steamed. LUNCH or SUPPER—Creamed fish on toast or boiled rice; bread and butter; raisin tarts. WEDNESDAY. BREAKFAST-Canned cherries; breakfast cereal with milk; eggs; bread or toast with butter. DINNER—Roast Beef; boiled onions; potatoes; bread; peach pie. LUNCH or SUPPER—Lima-bean chowder; crackers or bread and butter; celery; boiled rice with honey. THURSDAY. BREAKFAST-Bananas; breakfast cereal with milk; eggs; bread or toast with butter. DINNER–Meat cakes; creamed potatoes; string beans; bread; baked bananas. LUNCH or SUPPER–Cheese sandwiches or scalloped cheese and rice; lettuce; bread and butter; wheat cakes with syrup. FRIDAY. BREAKFAST-Stewed rhubarb; breakfast cereal with milk; corn griddle cakes with butter. DINNER—Fish, stuffed and baked; sweet potatoes; beets with greens; suet pudding with raisins. LUNCH or SUPPER—Cream of pea soup; scalloped sweet potatoes; celery; bread or biscuits and butter; canned cherries. SATURDAY. BREAKFAST-Canned peaches; breakfast cereal with milk; chipped beef on toast; bread or toast with butter. DINNER—Beef stew or soup with turnips, carrots, onions and dumplings; bread, or- ange custard with nut cookies. ºCH or SUPPER—Boiled potatoes and milk gravy; cold slaw; bread and butter; CanCly. Phone Penhurst 5667 Prompt Service | DICKSTEIN'S Cleaners and Dyers Ladies’ and Gent's Tailoring 911 Swissvale Avenue WILKINSBURG, PA. -T---- sº {48] Cheese & Egg Dishes F- - - “I will make an end of my dinner, There's pippins and cheese to come.” –Shakespeare. CHEESE CROQUETTES Three tablespoons butter, one-fourth cup flour, two-thirds cup milk, yolks two eggs, one cup mild cheese, cut in very small cubes, one-half cup grated Gruyere cheese, salt and pepper, few grains cayenne. Make a thick white sauce, using butter, flour and milk, add yolks of eggs without first heating and stir until well mixed, add grated cheese. As soon as cheese melts, remove from fire, fold in cheese cubes, and season with salt, pepper and cay- enne. Spread in a shallow pan and cool. Turn on a board, cut in small squares or strips, dip in crumbs, egg and crumbs again, fry in deep fat and drain on brown paper. CHEESE SOUFFLE Three eggs separated, one-fourth cup grated cheese, one-half cup scalded milk, two tablespoons butter, three teaspoons flour, salt. Make a white sauce of butter, flour and milk. Add salt and cheese. Remove from fire, add well beaten yolks and whites beaten stiff and dry. Pour into a buttered baking dish or individual dishes. Place in pan of water and bake 40 minutes at moderate temperature. RAREBIT One tablespoon butter, one tablespoon flour, one cup milk, six tablespoons cheese, one- eighth teaspoon salt, one-eighth teaspoon mustard, crackers or toast. Make a cream sauce, add cheese and cook over hot water stirring constantly until cheese melts. Serve on toast or crackers. CHEESE SAUCE One cup milk, three tablespoons flour, two tablespoons butter, one-half teaspoon salt, one tablespoon grated cheese. Make the white sauce and then melt cheese in it. If a thin- ner white sauce is desired add less flour. CHEESE AND OLIVE SALAD Mash a cream cheese, moisten with cream, season with salt and cayenne. Add six olives finely chopped, lettuce finely cut and one-half pimento cut in strips. Press in original shape of cheese and let stand two hours. Cut in slices, separate in pieces, and serve on lettuce leaves with mayonnaise dressing. RICE AND CHEESE CROQUETTES One-half cup rice, one-half cup boiling water, one cup scalded milk, one-half teaspoon salt, yolks of two eggs, one tablespoon, butter, two tablespoons grated cheese. Wash rice, add to water with salt, cover and steam until rice has absorbed water. Add milk, stir light ly with fork, cover and steam until rice is soft. Remove from fire, add cheese and stir slight- ly until cheese is melted, add egg yolks and fat. Put in shallow pan to cool. Shape in balls, roll in crumbs, dip in eggs, again in crumbs and fry in deep fat. Drain and serve with to- 1m at O Sauce. MACARONIAND CHIEESE Two cups macaroni (cooked), two cups white sauce for creamed dishes, one cup grated cheese, one-half cup buttered crumbs. Combine macaroni, cheese and sauce in layers in but- tered baking dish and sprinkle crumbs over top. Bake in moderate oven until browned. SPAGHETTI LOAF (WITH CHEESE) Three-quarters to one cup spaghetti. Cook until tender, drain and wash in cold water. Add one cup bread crumbs, one cup grated cheese, one cup cream, three eggs beaten light, two pimentoes (diced). Put in loaf pan, bake in pan of boiling water one and one-half hours. Serve with mushroom sauce. MUSHROOM S.AUCE—One pint milk, salt, one tablespoon butter, one tablespoon flour, dice one can mushrooms, add to sauce. Cook until desired thickness. |49] Hints to Remember---(Cooking) One teaspoon or tablespoon means a level teaspoon or tablespoon. A tin, aluminum or glass measuring cup should be used for all measuring. These cups are marked off in quarters and thirds and insure accuracy. Aluminum cooking utensils are the best for general use. They are expensive in the be- ginning, but outwear other kinds. They are light in weight and easily cleaned, and there is no enamel to chip off and poison the food. Discolered pans and kettles, not aluminum, should be boiled in water to which a lump of washing soda has been added. Scrupulous cleanliness and eternal vigilance are the essentials of all good cooking. If the oven becomes too hot while bread or cake is baking, it may be cooled by setting a pan of water in it. If bread or cake browns too quickly, cover with a piece of paper. Pies should always be baked in a quick oven with the greatest heat at the bottom. Cakes will seldom stick if this direction is followed : Grease the pans carefully; dust lightly with flour; shake out the superfluous flour and pour in the mixture. Muffins and gems will be lighter if baked in pans that have been thoroughly heated as well as greased. Biscuit dough should be as soft as possible. Buscuits will be lighter and crisper if not allowed to touch each other on the baking tin. Meat should never be put in cold water except in making soup, for cold water draws out the juices. Wipe with a wet cloth, or rinse and dry at once, and in cooking use boiling Water. Tomatoes that are too strongly acid are improved by a pinch of baking soda. The soda º always be added when they are to be mixed with milk or cream, to prevent curd- 111g. The white of eggs will whip more readily if a pinch of salt is added. The eggs should be as cold as possible. es: Marmaſades anº Jel 1íes, O “Wil’t please your honor, taste of these conserves?” —Shakespeare. Preserves are made of equal weights of sugar and fruits. The fruit should be ripe, fresh and sound. Jams are made of whole small fruits or large fruits cut fine and cooked in an equal weight of sugar. jellies are made of equal parts of clear fruit juice and sugar—one cup of juice, one cup of sugar, boil ten minutes. SUNSHINE PRESERVES Equal parts of fruit and sugar, boil twelve minutes, then put on porcelain dish or big platter. Put out of doors in sunshine for three days, then put into glasses as you would jelly, but do not heat again. Fine for cherries and strawberries. Do not leave red rasp- berries out quite so long. STRAWBERRY PRESERVES One pint of sugar with enough boiling water to cover. Cook until it threads. Stir in carefully a heaping pint of dark red strawberries; when that comes to a boil add a second pint of sugar; when that boils, a second pint of berries; when this boils, cook exactly ten minutes longer. Let it get perfectly cool before canning. APPLE JELLY Ten quarts of sour apples stewed very soft in sufficient water to cover the fruit; drain over night through a flannel bag without pressing; add one pint of sugar to each pint of juice, and three sliced lemons; boil twenty minutes; strain into glasses. CRABAPPLE JELLY Boil the apples, with just enough water to cover them, until tender; mash with a spoon and strain out the juice. Take a pint of juice to a pound of sugar; boil thirty minutes and strain through a fine sieve. CRANBERRY JELLY Two quarts cranberries, two pints water. Boil until berries are soft, then run through sieve. Add two and one-half pints sugar and boil about fifteen minutes. Pour into molds or one large mould, and cut in slices when serving. FRESH STRAWBERRY JAM - - - - - - - - - - - Wash and hull one quart fresh strawberries, crush with a wooden masher. To two cups of crushed berries add three cups of sugar and mix thoroughly. Boil for one minute, stirring constantly, and add one-fourth cup Certo. Boil for one minute. Remove from the fire and let stand for a few minutes to cool slightly and pour into sterilized glasses. TOMATO BUTTER - To one quart of tomatoes add one pint of apple; put both through sieve, one quart of sugar, some ground cinnamon. Cook until it begins to look like a preserve. PEACH BUTTER Nine pounds of peeled and sliced peaches, four pounds of sugar, one pint vinegar. Cook until thick. CRAB APPLE CONSERVE Four pounds red crab apples, sliced and cored but not pared, four pounds sugar, four oranges run through meat choper. Cook until tender and seal. PEACH AND ORANGE CONSERVE Five pounds peaches, four pounds sugar, four pounds oranges. Slice oranges and peaches and cook until clear and seal. BAKED QUINCES Peel and core quinces, cook until tender enough to pierce with silver fork. Do not use much water. Fill with sugar and butter. Pour water around and bake until pink. [51] 3.S serole 7) ſer MEAT BALLS One pound veal steak, one pound round steak, one-half pound pork steak, one egg, one cup bread crumbs, salt, pepper, cold water. Grind the meat together. Mix it with the egg, bread crumbs, seasonings and cold water till soft and fine. Make into small balls and fry. Put cup of cold water and a good sized piece of butter in casserole and put balls in as fried. Then rinse frying pan with water over meat for gravy. Bake in oven one hour, or more. Take out balls and thicken the gravy, pour over balls which are on the platter and serve at once. This makes about twenty small baalls. A little chopped onion and green peppers may be added. ROUND OF BEEF EN CASSEROLE One pound round steak cut very thick. Then cut in pieces of suitable size for serving, Season with salt and pepper. Dredge with flour and brown on all sides in a frying pan. Remove meat to a casserole. Make a brown or tomato sauce and pour over meat. Cook in oven two or three hours, having a very low fire. If desired, vegetables, as onions, etc., may be added the last hour of cooking. The time required depends on the quality of the meat, and any meat can be made tender and palatable if prepared in this way. COMBINATIONS FOR ONE DISH MEALS Swiss steak with Franconia potatoes and browned carrots. Corned beef hash with chopped peppers. Breaded pork chops with sweet potatoes and sliced apples. Lamb stew with vegetables en casserole. Meat balls with stuffed onions. Spanish rice. Pot pie with vegetables. Fricassee of veal with vegetables. Casserole of rice and mutton. Braised tongue with carrots, onions and celery. Boiled dinner of corned beef and vegetables. Stuffed hearts with browned onions and string beans. G. C. KESLAR Fresh and Smoked Meats 808 Wood Street WILKINSBURG, PPA. Franklin 5174-R Food (Portions * // Quantity Food Portions to Serve 100 People FRUIT COCKTAIL One and one-half dozen grapefruit, eight No 2 cans shredded pineapple, eight pounds grapes, two dozen oranges, one dozen bananas, sugar to taste. - MEATS Thirty-five pounds of pork, ham, beef, sausage or steak. Buy roasts in fifteen pound pieces. Ten beef tongues. (One tongue cuts in twenty slices). One three-pound chicken, roasted or fried, serves six. One three pound chicken, creamed, serves eight. Oysters, escalloped, ten quarts. FRUIT SALAD Four pounds white grapes, four pounds blue grapes, six No. 1 cans shredded pineapple, one-half dozen lemons, three dozen oranges, three pounds marshmallows (diced), one-third crate iceberg head lettuce. Make dressing of one and one-half dozen eggs, fruit juice and four quarts whipping cream. CORN BREAD FOR FIFTY SERVINGS One quart buttermilk, four eggs, one cup lard and butter (mixed), one Cup Sugar, two cups flour, five cups corn meal, three level teaspoons soda (sifted in flour), salt. Repeat four times for 100. ESCALLOPED TOMATOES (Twelve servings) One and one-half cans tomatoes (large size), one-half cup sugar, one pint milk, one dozen crackers, season with salt, pepper to taste. Bake light brown. Sandwiches–One loaf of sandwich bread makes twenty sandwiches. Ham–Seven pounds of ham, boiled and ground, mixed with one quart of mayonnaise dressing will make 350 sandwiches. Butter–One pound will make fifty sandwiches. Cake—One medium sized cake will serve twenty people. Ice Cream—One gallon for twenty people, and one quart of brick cream for eight people. Coffee—One-half gallon made from one-half pound best coffee for twenty cups and one and one-half pints of cream. Tea—One-half gallon for twenty-five cups. Cocoa-One-half pound for one gallon and this will serve twenty-eight cups. Beans—One gallon crock serves forty people. Oysters—One-half gallon, escalloped, for twenty people. Four oysters to a person unless chopped, then one quart to fifteen people. Bouillon—One quart hot bouillon for eight people. Lemonade—Five quarts for twenty-five people. For a Chicken Pie Dinner–To serve two hundred and fifty people. Fifty chickens, one fifty-pound sack of flour, eight pounds butter, twenty-four dozen pickles, three quarts lard, two bushels potatoes, four gallons cooked cranberries, ten large heads of cabbage with four gallons mayonnaise dressing for cold slaw. Pressed Chicken—Two, weighing three pounds each, for twenty people. Chicken Salad—One chicken weighing three pounds for twenty people. Salad—One gallon for forty-five people. Whipped Cream—One pint will yield twelve tablespoonfulls. [53] POTATOES One bushel potatoes, mashed, hashed brown or escalloped. Sixteen pounds green beans, cooked with one pound of bacon. Forty-five pounds of kraut, fifteen pounds of spareribs. Baked beans–Eight quarts beans, six pounds salt meat (shredded), five pounds brown Sugar. SLAWS Twenty pounds shredded cabbage, two quarts cream with vinegar, salt and sugar to taste. Cabbage, twenty pounds; Spanish onions, four ; sweet green peppers, five ; sweet red peppers, five ; sugar, five cups; one five cent package of mustard seed, one small glass horse- radish, one quart vinegar, full strength, salt to taste. Make three or four days ahead, put 111 jars. Cabbage, twenty pounds, shredded ; pineapple, three cans, size one pound 14 ounces; marshmallows, four pounds, cut fine; mayonnaise, two quarts, thin with juice of pineapple. CHICKEN SALAD FOR 100 PEOPLE Thirty pounds chicken, cut in small pieces; thirteen large bunches of celery (diced). (This makes equal parts of each). Oil Dressing—One quart can Wesson oil, eight eggs, juice of eight lemons, one-half box of ten cent mustard. Mix this with equal amounts of cooked mayonnaise. Four pounds butter, (one pound cuts forty-eight pats); cheese, four pounds; rolls, 200; coffee, three pounds; coffee cream, three quarts; fruit spread, eight quarts. DESSERTS Berries, twenty quarts; seventeen ten-inch pies. Cut in six pieces). Five large cakes. (Cuts in twenty pieces each). [54] 'a n tº 1 tº Co/a/ /ac/ COLD-PACK METHOD In the cold-pack method of canning the food material is blanched, that is, cooked for a certain length of time in boiling water or steam, and is then cold dipped, that is, quickly dipped into cold water. It is then packed into clean hot jars. Hot water or syrup is usually added, the rubbers and tops adjusted so as partially to seal, and the cans are placed in hot water which completely covers them two or three inches. They are boiled for the required length of time and sealed. It is this method that is recommended and that is described in this bulletin. The advantages of this method are: 1. It does not require long standing over a hot stove. 2. The blanching in some cases reduces the bulk so that more may be packed in a Ca.11. 3. The quick change in temperature between the boiling and the cold water in the blanching and cold dipping process is supposed to create a condition favorable to the death of micro-organisms. 4. It is a safe method for canning vegetables. EQUIPMENT It is convenient and rather an encouragement to do canning to have set aside a few utensils to be used for this one purpose. The list should include the following: Half-pint measuring cup, paring knife, basin, tablespoons, teaspoons, kettle. A colander or a wire frying basket may be helpful. A duplex fork or coal tongs is best for lifting cans out of the hot water. A strong wire may be bent with a hook at one end to use with the spring top jars or a pancake turner may be bent so as to slip under the jars and thus lift them. Cheesecloth or some other thin cloth is needed for blanching and cold dipping, if the wire basket is not used. Cans and rubbers and the canner, or sterilizer, complete the outfit. HOME MADE HOT WATER BATH This kind of a canner can be prepared in any home and with little expense. There must be a container with a close fitting cover and a false bottom. The container may be a wash boiler, a lard can, a new garbage can, or any straight sided pail. The false bottom is re- quired to keep the cans off the bottom of the container so as to allow a free circulation of water about them. It may be constructed of laths nailed together with cross pieces, or it may be of perforated cake tins. Wire boilers or cake coolers serve the purpose nicely. The tinner can make a good one by cutting a piece of galvanized tin a little smaller than the size of the bottom of the canner, perforating this with one inch holes, and soldering on the under side some points that will raise it up one inch. Two strips of tin may be fastened at opposite sides, made a little shorter than the height of the canner, and when hooked at the top act as handles with which to lift the false bottom. CANS AND JARS Glass jars are always most desirable for home use. Any type of glass jar may be used with the cold-pack method. The types may be described as follows: Screw top jars have tops to be screwed on. The kind which has a screw band and a separate glass top is much better than the old style of one-piece top. Spring top jars have glass tops that are clamped down by metal wires. Vacuum sealed jars have metal tops with a rubber-like material on the edges that eliminate the use of rubber rings. During sterilization the tops are held in place by light clamps. RUBBERS–All rubbers should be elastic and not too thick. When purchased, they should be tested to see how much “pull” they have. Their color makes no difference in the quality. Good rubber is not injured by several hours boiling. [55] TERMS USED IN CANNING BLANCHING means boiling to remove objectionable flavors, to reduce bulk, to help kill bacteria. COLD DIPPING means dipping quickly into and out of cold water to make handling easier and to help kill bacteria. Scalding means dipping into hot water long enough to remove the skin. PROCESSING OR STERILIZING means heating long enough to kill micro-organ- 1S111S. TO SEAL PARTIALLY means that, in case of spring top jars, only the first wire is put into place on the top. The wire should fit into the glass top with a click. If it is too ioose to do this, the wire should be removed and bent so as to fit tighter. In the case of screw top jars the tops are screwed down fairly tight, then turned back about a quarter turn. Vacuum sealed jars are partially sealed when the top is placed and the clamp fitted down over it. CANNING DIFFICULTIES 1. Rubbers popping out from beneath the top during sterilizing may be due to poor rubber, to too large a rubber, or to too much pressure from the top. The top and rubber must be removed, a new rubber and top placed and the jar returned to the canner for about five minutes. 2. Liquid is drawn out from the can, sometimes, when the water in the can does not cover the cans at least one inch, or when there is not free circulation about the cans, or when the tops have been adjusted too loosely. 3. Jars may break when there is not free circulation of water about the cans, when a cold can is placed in hot water, or a hot one in cold water, when a can is placed in a cool draft. 4. Shrinkage of vegetables may be caused by insufficient blanching. 5. An objectionable, strong flavor may be due to improper blanching or cold dipping. 6. Bubbles that show after sterilization do not affect the keeping qualities of the prod- 11Ct. 7. Cloudy appearance of the liquid in the cans may be due merely to over-cooking which forces out the interior of the product or to very hard water. 8. “Flat souring” of corn, peas, beans and asparagus is a condition giving a slightly sour taste and objectionable odor, and may be due to allowing the vegetable to stand too long. As soon as each jar is filled it should be set in the canner so that cooking is not de- layed. It is probable that an unknown organism produces this condition and the souring may occur in spite of all precaution. 9. Over-cooking may not always be objectionable but it is likely to happen with fruits which require a short time for sterilizing. Cooking is going on while the water is coming to the boiling-point and if this time is prolonged some deduction should be made from the time given for sterilizing. Chi-Namel Paint Products Mirrors and Glass Wilkinsburg Paint & Glass Co. 615 Wood Street WILKINSBURG, PA. We Deliver Penhurst 4200 “We Specialize in Repainting Wicker Furniture” [56] ousehold C////zz ſº “Smile awhile, and while you smile, another smiles; And soon there’s miles and miles of smiles; And life’s worth while, because you smile.” One of the primary and most important “home helps” is a smile. A spontaneous and sincere smile if possible; if a grouch has got you—try a mechanical grin ; if you can’t grin: a silly simper will soon have you laughing at your own ridiculousness. A little of this “Polly- Anne” propanganda, discreetly practiced, will prove a “home help” worth cultivating. Try it once KITCHEN Pare onions under water and they will not irritate the eyes. Remove pin feathers from a fowl with a strawberry huller. To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granu- lated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over. To remove odors, such as onions, fish, etc., from the hands, wash hands and before drying them rub on about a teaspoon of dry mustard. A pinch of soda added to any boiled syrup will keep it from crystallizing. A few cloves added to vegetable soup will give it a delicious flavor. Heat lemons well before squeezing and there will be double the quantity of juice. A few grains of rice placed in the bottom of a salt celler will keep salt from sticking in damp weather. Add one-fourth teaspoon soda to cranberries while cooking and they will not require much sugar. - To keep juice from running out of fruit pies, insert a small cornucopia of white paper into the center of the pie so that it is about twice the height of the pie. When separating eggs, if you drop a portion of egg yolk into the whites, moisten a cloth with cold water, touch to yolk and it will adhere to it. In making fancy shaped sandwiches, cut bread lengthwise instead of across the loaf and there is less waste. After freezing ice cream, empty cracked ice into sack. Ice will melt, leaving salt which can be used again. In placing dishes on ice, place rubber ring from fruit jar under dishes. Ring will adhere to both ice and dish. Don't stick your fork, when baking a roast, again and again into the meat, and so let out the juices and flavor. When a custard pie shrinks from the crust, it has been baked in too hot an oven. The oven should be hot for the first eight or ten minutes in order to bake the pastry so that it will not become soaked with liquid. Then re-duce the heat or the custard will boil. If an egg is strictly fresh it will, when placed in a pan of water, lie on its side at the bottom of pan. If stale, it will stand on end, and if very old, it will rise to the surface. If a chicken is rubbed inside and out with a cut of lemon before it is cooked, it will make the meat white, juicy and tender. - When cooking such vegetables as carrots, spinich, turnips and cauliflower, cook twice the amount needed for one meal. Half may be served plain the first day and the other half creamed the second day. Salt meats, such as ham, tongue and beef, which are to be boiled, should be put in cold water and allowed to heat slowly. When using canned asparagus be sure to open the can at the bottom so that the stalks may be removed without injuring the tips. - - Season mashed potatoes and place in well-buttered muffin pans. Sprinkle a little grated cheese over the top and bake in the oven until brown. Remove carefully with a spatula and surround a broiled steak or fish with them. - When separating egg yolks from the whites, break them over a funnel and the whites will pass through, leaving the yolks in the funnel. [57] Remove bread and biscuits from the baking pan as soon as they are taken from the oven or “sweating” will spoil the crispness of the bottom crust. Remember to handle baking powder dough as little as possible. Sour milk and soda products are improved by adding a little baking powder. Sour pickles, cut in bits, adds to potato salad. Carrots put through the food chopper and cut up celery make a good raw vegetable salad. Half a cup of ground nuts added to custards froms a crust that when baked is delicious. One quart of vinegar can make two by adding an equal amount of boiling water. Bottle and let stand for a few days. A fish dinner or luncheon should be followed with a salad, French dressing, wafers, cheese and coffee. Sweets should never be served with fish. Beef kidney with round steak, onions, carrots and potatoes make a delicious soup or Stew. e CARE OF THE REFRIGERATOR Health demands a spotless refrigerator. Food keeps better and longer when cleanliness is assured. Clean ice chamber and drainage as well as the food chamber. Place all foods in porcelain or glass. Vegetables and fruits should be washed before placing in refrigerator. The most perishable food should be placed nearest the ice chamber. + CALDWELL & GRAHAM Department Stores Penn Avenue and Wood Street Phone 0143 Churchill WILKINSBURG, PA. º i DALE L. WAREHAM Funeral Director Phone Churchill 3079 814 Center Street [58] OS mopolitan ~ (12ecipes. O - º NEW ENGLAND CORN MUFFINS One cup cornmeal, three-fourths cup flour, three teaspoons baking powder, one teaspoon salt, one-fourth cup molasses, two tablespoons sugar, one cup milk, one egg, one tablespoon melted butter. Sift together the cornmeal, flour, baking powder, sugar (if used) and salt. Mix thoroughly milk and molasses (if used in place of sugar). Add to dry ingredients slowly, then add egg and melted butter. Bake in muffin tins twenty-five minutes. Sufficient for twelve muffins. SOUTHERN VIRGINIA SPOON BREAD One pint of sweet milk, one cup corn meal, two eggs (beaten), one teaspoon salt, two tablespoons butter, one pint of boiling water. Make a mush with the water and meal (salt), cook five minutes. Beat the butter and half of the cold milk into the mush, add eggs, beat well, add rest of milk slowly. Put in well buttered dish, bake one-half hour in hot oven. Serve in baking dish at once. ENGLISH PLUM PUDDING One-half cup brown sugar, one-half cup molasses, one cup suet or one-half cup melted butter, two and one-half cups flour, one cup sweet milk, one cup raisins, one-half cup cur- rants, one-half teaspoon soda, one-half teaspoon cinnamon, one-half teaspoon nutmeg, one-fourth teaspoon cloves (ground), salt to taste, one slice candied pineapple (chopped), one small bottle cherries (chopped), small piece of citron (chopped), one-half cup nut meats (chopped). Steam two hours. Serve with hard sauce. Hard Sauce–Beat together the white of one egg, one cup confectioner's sugar and one- half cup melted butter. Beat until quite creamy, turn on small plate and let stand to harden. GERMAN– KLEIEBROEDCHEN (WHOLE WHEAT ROLL) One pound flour, one-half pound butter, four tablespoons powdered sugar, five eggs (yolks). Cut these ingredients into a dough. Roll thin, cut and ice. Icing—Four whites of eggs, one-half pound sugar, one lemon rind, one lemon (juice), one-half pound almonds. Beat the whites of eggs, add sugar, lemon and chopped almonds. FRENCH CHICKEN MERE ANGO Four pound chicken, jointed, washed, season with salt and pepper, roll in flour and fry as young chicken (browned, not until tender). Put flour in pan grease and make thin gravy with cold water. Then put chicken in roaster and pour gravy over it. Add one-half table- spoon onion, minced very fine. Cook slowly until tender. Other combinations may be obtained by adding a small can of tomatoes, strained, and one-fourth pound mushrooms, washed and sliced, to the gravy. If desired, rub roaster with piece of garlic before putting chicken in. To prevent sticking, stir lightly with a fork. TAMALE LOAF EN CASSEROLE One small can tomatoes, one can corn, one cup cornmeal (yellow preferred), one cup milk, five tablespoons butter, two tablespoons Spanish pepper, one pound finely ground beef, one-half pint stuffed olives, salt to taste. Thoroughly mix all ingredients (except olives), put in a large baking dish, then plant the olives (ducking them under out of sight) in the mix- ture. Set baking dish in a pan of water and bake in a moderate oven for one to one and one-half hours. The top should look crisp and the inside well cooked. Sufficient for eight persons. [59] “Peter Piper picked a peck of pickled peppers.” —Mother Goose. Pickling is an important branch of home preparedness for the winter months. Pickles have little food value, but they give a flavor to a meal which is liked by many. They should not be given to children. In pickling, vegetables are usually soaked over night in a brine made of one cup of salt and one quart of water. This brine removes the water of the vegetable and so prevents weakening of the vinegar. In the morning the brine is drained off. A firm product is obtained if the vegetables are not cooked too long or at too high a temperature. Spices, unless confined in a bag, give a dark color to the pickles. Enameled, agate or porcelain-lined kettles should be used when cooking mixtures con- ta1n 111g v1negar. Pickles put in crocks should be well covered with vinegar to prevent molding. Instructions for some of the most commonly used methods are given here with. CATSUP Two quarts ripe tomatoes, boil and strain, add two tablespoons salt, two cups vinegar, two-thirds cup of sugar, one teaspoon of cayenne pepper. Boil until thick. Pour into hot sterilized bottles. Put the corks in tightly and apply hot paraffin to the top with a brush to make an airtight seal. CHILI SAUCE Two dozen ripe tomatoes, six peppers (three to be hot), three onions, one-fourth cup of sugar, two tablespoons of salt, one teaspoon each of cloves, nutmeg and allspice, one quart vinegar. Simmer one hour. Pour in sterilized jars or bottles and seal while hot. CHOW CHOW Two pints cucumbers (one pint to be small one), one cauliflower soaked in salted water for one hour, two green peppers, one quart onions. Chop the above in small pieces. Sprinkle one cup of salt over them and let stand all night. Drain well in the morning. The sauce for chow chow is made as follows: Two quarts vinegar, one-fourth pound mustard, one tablespoon of turmeric, two-thirds cup of sugar, one-half cup of flour. Make a paste of the mustard turmeric, sugar, flour and a little vinegar. Stir this into the warm vinegar and boil until thick. Then add the vegetable and simmer for one and one-half hours. Stir to prevent burning. Put in cans while hot. STORAGE Furniture and Merchandise Packing and Shipping WILKINSBURG, PA. O'LEARY & McCANN 604-6 Ross Avenue Churchill 1476 * [60] an dies “My mission in life is a sweet one, I claim, For the children’s eyes brighten at hearing my name.” CARAMELS Two pounds sugar, one can light Karo one can dark Karo, one pint milk, one pint cream. Boil sugar and syrup until it forms soft balls in water, then add one pint milk. Boil this until it forms soft ball, then add cream. Boil until the consistency in cold water is that desired for the finished caramel. Add one tablespoon paraffin. Pour on large flat pan. Cut and wrap when cool. If nuts are desired, place them in pan and pour hot caramels over them. CHOCOLATE FUDGE Two cups sugar, three tablespoons cocoa, one cup milk, one-third cup butter. Stir sugar and cocoa together, add milk and mix thoroughly. Put on fire and stir until the mix- ture comes to a boil. Cook until soft ball is formed in cold water, remove from fire, add butter and let cool. Add vanilla and beat until light and creamy. When cool cut in squares. MAPLE FUDGE Use soft white sugar and maple syrup. Wet with milk and cook to a very soft ball. Add chop nuts if desired. Beat fast. DIVINITY Two and one-half cups sugar, six tablespoons corn syrup, two egg whites (beaten stiff), one-half cup water, flavoring and nuts if desired. Cook sugar, corn syrup and water until it threads, add slowly one-half of syrup to beaten egg whites, cook remaining half to crack stage and add slowly to egg whites. Beat and drop on oiled paper. PEANUT BRITTLE Two cups chopped roasted nuts, three cups granulated sugar. Put sugar in frying pan. Stir over slow fire. It will lump, then gradually melt. When pale coffee color and clear, add nuts and pour quickly on greased pan. When cold, break into pieces. BON BON CREAMS Two and one-half pounds granulated sugar, one pint cold water, one tablespoon vinegar. Put over hot fire, stir until it begins to boil, cover with tight lid for ten minutes. Remove cover, put thermometer into syrup until it registers 240 degrees. Pour syrup on ungreased platter or marble slab. When syrup feels cold to the back of your hand, work or stir it with large spoon. After it becomes hard, put into stone jar for three days. After that time it may be combined with any nuts or fruits for bon bons. By melting some of this cream in a double boiler and adding colloring and flavoring, any kind of wafers may be made by drop- ping small quantities from a teaspoon onto waxed paper. MARSHMALLOWS Four cups granulated sugar, twenty tablespoons water, one box Knox gelatine, powdered sugar. Put the gelatin to soak in one cup cold water. Boil sugar and water (not too fast) for ten minutes; pour into gelatin, stirring all the time, then beat for at least one- half hour longer; add vanilla or any flavoring and nuts if desired. Be sure to leave it in a vessal large enough to allow for swelling to over twice the amount. Use heavy wire egg beater or cake beater for beating. Pour into pans dusted with powdered sugar, let stand for several hours, cut in squares and roll into powdered sugar. BUTTER CREAMS Work into one pound fondant, one-fourth scant pound of butter creamed, flavor to suit taste. Chocolate may be added if you wish. ICE CREAM TAFFY Two pounds sugar, one pound glucose, one pint milk or cream, paraffin wax size walnut, one tablespoon butter. Dissolve, put on stove and boil all at once, stirring constantly until done. If you use thermometer, cook to 256 or 258 degrees. Pour on slab of platter and pull when cool. [61] CHOICE MENUS SUNDAY MONDAY Breakfast Breakfast Oranges Setweq Prune Cereal Cream or Milk Rolled Oats Cream of Milk Corn Cakes Bacon Toast Preserves Coffee Cocoa Coffee and Milk Lunch v...". Macaroni and Cheese Nut Butter Sandwich Buttered Spinach Bread ... Butter ut tº utte Cooki an CIW1Cines Cocoanut Caramel Pudding º 16 S Tea and Milk ilk - Dinner Dinner Meat Loaf Tomato Sauce Filled Lamb Shoulder Scalloped Potatoes Endive Mashed Potatoes Gravy Bread Butter Mint Jelly Baked Apple Coffee and Milk Head Lettuce Mayonnaise Bread Butter Sliced Pineapple Coffee and Milk WEDNESDAY Breakfast Stewed Figs or Prunes TUESDAY Cereal Cream or Milk Breakfast Buckwheat Cakes Grapefruit Syrup Cereal Cream or Milk Coffee and Milk Poached Egg on Toast Coffee and Cocoa Egg sºm.” Lunch Bran Muffins Waldorf Salad Cream of Celery Soup Butter - Meat Loaf (left over) String Beans Tea Milk Bread Butter Dinner Canned Peaches Rump Roast Tea and Milk Mashed Potatoes Gravy - Creamed Spinach Dinner Bread Butter Ham and Rice Sliced Bananas and Cake Head Lettuce Thousand Island Dressing Coffee Milk Bread Butter Custard Coffee and Milk FRIDAY THURSDAY Breakfast Oranges or Stewed Prunes Breakfast Cereal Cream or Milk Apple Sauce Salt Mackerel Rolled Oats Cream or Milk Bread alt Mackere B Toast Soft Cooked Eggs * ff C utter Coffee and Cocoa O IIee OCOa. L h Lunch unc e 1 Cold Sliced Beef (left over) cºnd Carrots and Peas Wafers Bread - Butter Chocolate Pudding Gingerbread Tea and Milk Tea Milk Dinner Dinner Salmon Loaf with Peas Chili Con Carne Shredded Lettues Salad Buttered Potatoes Cold Slaw Muffins Bread Butter Prune Whip Skillet Cake Coffee Milk Coffee and Milk SATURDAY Breakfast Lunch Grapes Creamed Salsify on Toast Mush and Syrup Santa Barbara Salad Bacon Apricot Cream Pie Coffee and Milk Breaded Veal Cutlets Stewed Tomatoes Buttered Cabbage Dinner Tea and Milk Bread and Butter Rice Pudding Coffee and Milk [63] Co Page Foreword .............................................................. 1 Diet for Weight Control Setting of Table ….................. 2–3 Puddings-Desserts §. Menus .................................................... 4 Frozen Desserts a TlapeS --------------------------------------------.................... 5 - Winter Menus ........…...................... 6 Pies ......................................... Cocktails .............................................................. 7 - Cakes-Icings ......................... Household Notes ............................................ 8 Cookies ................................... Soups .............................................................. 9–10 Choice Menus ..................... Fish and Sea Food ........................................ 11 Cheese & Egg Dishes Garnishing Dishes .......................................... 12 Hints to Remember Beverages .......................................................... 13 Preserves-Marmalades Sauces for Meats ............................................ 14 Casserole Dishes Meats-Poultry 15–16–17–18–19–20–21–22 - Food Portions in Quantity Vegetables .............................................. 23–24–25 Canning (Cold Pack) For Serving 100 People.................................. 26 Household Hints Vegetables ........................................................ 27 Cosmopolitan Recipes Feeding the Sick ............................................ 28 Pickles-Relishes Breads-Biscuits ................ __------------------------ 29–30 Candies ................................... Sandwiches .................................................. 31–32 Choice Menus ..................... Salads ...................... 33–34–35–36–37 Table of Contents - Cook boo - . 12. J. Qeed 37 222 44 2- º, ºr a ſº v/a dºza º,” a razºº [64] -