| MARY's Chur November 9 2 3 TIMES PUBLISHING COMPANY, WEBSTER, MASS ACH USETTS ST MARY'S CHURCH AID COOK BOOK NOVEMBER 1 9 2 2 SOUTHBRIDGE, MASSACHUSETTS RESPECTFULLY DEDICATED TO OUR BELOVED PASTOR THE REW. DENNIS MULLINS Officers and Executive Board OF ST MARY'S CHURCH AID SOCIETY Honorary President and Treasurer: REV. DENNIS MULLINs Eacecutive President . MRs. Joseph INE. B. DELEHANTy 1st Vice-President . . MRS. WILLIAM. H. McGILPIN 2nd Vice-President . . . . MRS. GEORGE SILK Erecutive Treasurer . . . Mrs. Patrick J. BREEN Secretary . . . . . MRS. JOSEPH. P. POWER Clerk: . . . . . . MRS. CATHERINE HOLDEN Auditors -- . . - MISS MARY MOCABE MRs. WILLIAM FITZPATRICK, MRs. EUGENE DANI Directors in Charge Food Sale MRs. MRs. MRs. MRs. Mrs. MRs. MRs. MRS. Mrs. Mrs. TIMOTHY WIXTED GEORGE SILK MICHAEL TRoy” GEORGE L. TULLY John Collins Jose,PH. P. Power: GEORGE EGAN THOMAS GRIME Joseph INE. B. DELEHANTy PATRick CUDIHy *Suggested Cook Book Mrs. Richard McGUIRK PREFACE The members of St. Mary's Church Aid Society, after careful preparation, take pleasure in offering their cook book to the public. In their endeavor to collect such a variety of carefully tested recipes as shall make the book a help to all, they are indebted to many friends for valuable contributions and suggestions. They are also indebted to the advertisers who have assisted in sharing the expenses of publication and they commend their pages to the careful attention of the readers. - The signature following a recipe does not always indicate that the same is original with the contributor but heartily recommended and endorsed. MRs. WILLIAM. H. McGILPIN, Chairman Food. Nov. 1922. - CONTENTS Breakfast Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Bread and Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19. Pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... 35 Puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46. Cookies and Doughnuts. . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Fish ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Meats . . . . . . * - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 74 Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Salads ... . . . . . . . . . . . . . . . . . . . . . . . . - - - - - - - - - - - - - - - 90 Cold Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 Pickles and Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 Candy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111 Miscellaneous . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116 Menus ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123 BREAKFAST DISHES We may live without friends, We may live without books, But civilized mam Cannot live without ‘‘Cooks.”. STEAMED RICE 1 cup rice 1 qt. boiling water or 1-tsp. salt - Sealded milk Put water and salt in top of double boiler, add gradually the well-washed rice, stirring with a fork to prevent rice sticking to the boiler. Boil 5 min. Place over under part of double boiler and steam 45 minutes. Uncover that steam may escape. - FRENICH TOAST 1 egg slightly beaten 2 thSp. sugar or syrup 14 tsp. salt 1 cup sweet milk Slices of bread Fat to grease the griddle Add the salt, sugar and milk to the slightly beaten egg, dip the pieces of bread into the egg mixture. Cook the soaked slices of bread on a well-greased griddle; brown on one side, turn and brown on the other. Serve with maple syrup or jelly. Served with stewed fruit, makes a good dessert. SHREDDED WHEAT BISCUIT FOR BREAKFAST Warm the biscuit in the oven to restore crispness—don't burn—pour hot milk over it, dipping the milk over it until the shreds are swollen; then pour a little cream over the top of the biscuit. Or, serve with cold milk or cream, according to individual taste. 8 ST. MARy’s CHURCH AID cook Book VELVET GRIDDLE CAKES 2% cups four 2 beaten egg yolks 1/3 tsp. salt 2 cups milk 4 tsp. baking-powder 1 tosp. melted fat 1% thsp. sugar 2 beaten egg whites Measure, mix and sift the first 4 ingredients; add the milk, egg yolks and fat, and mix thoroughly. Fold in the stiffly beaten whites and cook according to general di- rections. - - SHREDDIED WEHEAT BISCUIT with STRAWBERRIES Prepare berries as for ordinary serving. Warm biscuit in oven before using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the cavity with berries and serve with cream or milk. Sweeten to taste. Peaches, blackberries, raspberries, blueberries, pineapple, bananas, and other fruit, fresh or preserved, can be served with Shredded Wheat Biscuit in the same way. SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE PATTIES Cut oblong cavity in top of biscuit, remove top carefully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with additional salt and pepper. Replace top of biscuit over oysters, then bits of butter on top. Place in a covered pan and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables, or meats may also be used. BREAD AND ROLLS “They that have no other meat Bread and butter are glad to eat.” º BREAD , To 2 pt. of milk and 2 pt. of hot water add a bit of butter, 1 tsp. of salt, 1 tsp. of sugar, dissolve 3/9 cake of compressed yeast in 12 cup of luke warm water and add to the above. To this put 2 full qts. of flour and stir and cut with a knife till the flour is well worked in. Let it rise until light; then give a short but vigorous kneading and put into pans. Let it stand 1 hour or thereabouts in a warm place. Bake 1 hour in a moderate oven. Mrs. M. F. Maloney. O AT MEAL BREAD 2 c. rolled oats 1 thep. sugar 1 thep. lard 14 c. molasses Put altogether into Bread Mixer, pour over 4 cups boiling water, let stand until luke warm, add 1 compressed yeast, dissolve in 1/2 cup warm water, stir in white flour enough until nearly stiff, let it stand over night. In morning turn out on board, make into double loaves and bake. Makes 3 loaves. Mrs. J. F. Power NUT BREAD 4 c. bread flour 1 c. chopped nut meats 4 tsp. baking powder 1 c. chopped raisins §4 c. sugar 2 eggs well beaten 1/2 tsp. salt 1% c. milk Put into greased bread tins; let rise 30 minutes in warm place, bake slowly 1 hour. Anna M. Laughnane 10 ST, MARy’s CHURCH AID Cook Book OAT MEAL BREAD Pour 3 cups of boiling water over 1 cup rolled oats. Add #2 cup of molasses, 1 tablespoon lard, 1 teaspoon salt. When luke warm add 1 yeast cake, dissolved in a littie warm water, then add enough bread flour to make a firm dough, let rise over night. Enough for 2 loaves. Bake 1% hours. Mrs. Roycroft EXCELLENT BROWN BREAD 1 c. sour milk 1% c. molasses 2 c. sweet milk 1 tsp. soda 2 c. Indian meal salt 1 c. flour Put in small greased pail and be sure cover fits tightly and steam 3 hours. Be sure to keep boiling every minute. Mrs. M. F. Maloney. BROWN BREAD 1 c. corn meal 1/2 tsp. salt 1 c. rye meal 14 c. molasses 1/3 c. wheat flour 2 C. buttermilk 2 tsp. soda dis. in milk 1/2 c. raisins Cut in half and steam 3 hours. Mrs. C. L. Carney GERMAN BREAD 4 qts, flour 1% pt. Water 2 C. Sugar 1% lb. butter (put in 1 thisp. salt milk) 1 pt. milk When luke warm put in 1 dissolved yeast cake. Mix soft, let rise over night. In morning, roll 1 in thick and put in round flat cake pans. Raise about 1 hour. When ready for oven take a fork and pick the top of each loaf slightly and spread a little butter, sprinkle with sugar and cinna- mon. Bake 1 hour in hot oven. While raising it must be kept very warm. The above makes 4 loaves. Elizabeth Wald ST, MARy’s CHURCH AID cook Book 11 STEAMED BROWN BREAD 1 c. White flour 1 level tsp. salt 1 c. corn meal flour 1 tsp. baking soda 1 c. graham flour 3 tsp. baking powder 4% c. white sugar 2 c. sour milk */2 c. molasses raisins if wanted Steam 3 hours and put in oven to dry off. Mrs. Renaud OATMEAL BREAD 3. c. rolled oats 1 large handfull salt 6 c. boiling water 1 c. molasses 1 thsp. lard 1 yeast cake Put in flour until stiff with spoon. Pour boiling water over oatmeal and let stand until luke warm. Then add other ingredients. Put in warm place to rise. When light put in pans. Let rise again and then bake 1% hours. Mrs. P. Callahan HEALTH BREAD 1 qt. bran 1% c. N. O. molasses 1 pt. common white flour 1 tsp. soda (dissolved 1 pt, sour milk in molasses) Nuts and raisins may be added when desired. This bread is worth hundreds of dollars in doctor's bills, and will put real big dollars into the pocket of the woman making it for sale; it means health and long life to the one who eats it. Mrs. M. Borgeson, Westville HEALTH BREAD 1 cup milk 1/2 cup warm water 1 thep. sugar 1 level tsp. salt 2 the p. butter 2 level cups bran 1 yeast cake 1 level G. Graham flour Heat the milk and add sugar and butter. When luke- warm, add the yeast, softened in 1/2 cup of warm water, then the salt, bran and flour. Beat well, and let rise till double in bulk. Divide into two loaves, knead and put in pans. Let it rise again and bake in a moderate oven 45 minutes. 12 ST, MARY'S CHURCH AID Cook Book SOUR MILK FRUIT BREAD Mix 2 cups graham flour with 1 cup white flour, a little salt, 2 tablespoons sugar, 2 tablespoons molasses, 1 tea- spoon soda dissolved in 4 tablespoons cold water, 1 table- spoon shortening, 1 cup sour milk, 12 cup nut meats, 4% cup raisins, 1/2 cup chopped dates. Bake 1 hour. Mrs. John H. Collins BRAN BREAD 4 qts, flour 3 tsp. molasses 2 c. bran for 4 loaves a little shortening (tsp.) 2 tsp. sugar 1 yeast cake 2 tsp. salt Raise over night. C. Holden BATTER FOR FRITTERS 1% pt. milk !/2 pt. water to each lb. four Work until smooth; add /2 cup melted butter and the whipped whites of 4 eggs. Mrs. Sarah Shattuck PARKER HOUSE ROLLS 1 cº, Fleishman’s yeast 4 thSp. lard or butter 1 pt. milk scalded and melted Gooled 3 pts, sifted flour 2 thisp. sugar 1 tsp. salt Dissolve the yeast and sugar in lukewarm milk, add lard or butter, and 1% pts. flour. Beat until perfectly smooth. Cover and let rise in a warm place 1 hour, or until light. Then add remainder of flour, or enough to make a dough, and lastly salt. Knead well. Place in greased bowl. Cover and let rise in a warm place for about 1% hrs., or until double in bulk. Roll out 1/4 in thick. Brush over lightly with butter, cut with 2-in. biscuit cutter, crease through center heavily with dull edge of knife, and fold over in pocketbook shape. Place in well-greased, shallow pans 1 in apart. Cover and let rise until light, about 34 hour. Bake 15 min. in hot oven. Mrs. Thomas J. Carey St. MARy’s CHURCH AID Cook Book 13 PARKER HOUSE ROLLS 2 c. scalded milk 1 tsp. salt 2 thep. sugar 1 yeast cake dissolved flour in 4/4 c. luke warm 3 thep, butter Water Add butter, sugar and salt to milk—when luke warm add yeast cake and three cups of flour. Let rise until light and cut down and kneed, add enough flour to it, it will take about 1/2 cup full. Let rise again, kneed, roll out 4% inch in thickness; shape with biscuit cutter, fold, press edges together. Let rise and bake in a hot oven 15 or 20 minutes. Mrs. Sarah Shattuck PARKER HOUSE ROLLS 3 thºsp. butter 1 pt. milk 1 tsp. salt 1 thisp. sugar 1% c. lukewarm water 1 cake yeast 6 c. sifted flour Scald the milk and pour it over the sugar, salt and butter. Allow it to cool, and when it is lukewarm, add the yeast dissolved in the lukewarm water, and then add 3 cups of flour. Beat hard, cover and let rise until it is a frothy mass. Then add three more cups of flour. Let it rise again until it is twice its original bulk then place it on your kneading board, knead lightly and then roll it out 1/3 an inch thick. Take a biscuit cutter and cut out the rolls. Brush each piece with butter, fold and press the edges together, and place them in a greased pan 1 inch apart. Let them rise until very light. Bake in a hot oven 15 minutes. This receipt makes 3 dozen rolls. A. S. Kane EGG BISCUIT Sift together 1 quart of dry flour, 4 teaspoons baking powder, 1 teaspoon salt, one tablespoon of sugar, then rub in butter size of egg, add two well-beaten eggs; mix all together quickly into soft dough, with 1 cup of milk or more, if needed. Roll 1 inch thick, cut into biscuits, and bake 15 minutes. E. J. Whittaker 14 ST. MARy’s CHURCH AID Cook Book TEA BISCUIT I c. scalded milk 1 yeast cake dissolved in 1 thesp. sugar 1%, c. water 2, thSp. shortening 4 g. bread flour 1% tsp. salt Put the sugar, salt and shortening in a mixing bowl, add scalded milk; when lukewarm add dissolved yeast cake; add 3 cups of fiour slowly, beating to a light batter, let rise to double the bulk; add 1 cup of flour, rise again, shape on moulding board, brush with melted butter, cover and rise till light. Bake in a quick oven for 20 to 25 minutes. Mrs. W. H. McGilpin BAKING POWDER BISCUIT 2 cups flour % c. milk and water in 4 tsp. baking powder equal parts 1 tsp. salt 1 thsp. butter 1 thSp. lard Mix and sift dry ingredients (twice), work in butter with fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to the difference in flour. Toss on a flour board, pat and roll lightly to 1% inch in thick- ness. Shape with a biscuit cutter. Place on buttered pan, and bake in hot oven 12 to 15 minutes. If baked too slow the gas will escape before it has done its work. - Mrs. Charles Simpson DELICIOUS FEATHERY CORNCAKES Sift together 1 cup flour, 1 cup cornmeal, 3 thºsp. sugar, 1 tsp. salt, 1 tsp. cream of tartar. Add 1% tsp. soda to 1 c. sour cream and 2 eggs. Beat all together vigorously and bake in hot oven 20 minutes. Mrs. George Silk strawberry shortcAKE Two scant cups of flour (sifted once), 1 dessertspoonful shortening, 3 tablespoonfuls of sugar, pinch of salt, 2 level teaspoons baking powder, 1 egg, milk enough to wet dough, but not too much. Mrs. Marguerite Ryan ST, MARy’s CHURCH AID Coºk Book 15 NUT BREAD 2 cups flour 1% G. nut meats !/2 e. sugar 1 egg in cup filled with 2 tsp. baking powder milk 1/2 tsp. salt Stir dry mixture together with nuts; butter pan well. Let it stand 2 hour before baking. Bake 34 of an hour. Mrs. Frank J. Powers NUT BREAD 4 e. flour 1 tsp. salt 1% c. sugar 34 c. broken nut meats 4 tsp. baking powder 1% G. milk 1 tsp. soda 1 egg Mix dry ingredients with muts, then add milk and egg. Add 14 cup chopped raisins. C. Holden RYE MUFFINS 1 c. rye flour 1 c. milk 1G. flour 1 egg 14 c. sugar 1 thºp. melted butter 1 tsp. salt 4 tsp. baking powder Mix and sift the dry ingredients; add milk gradually, egg well beaten and melted butter. Bake in hot oven in buttered gem pans 25 minutes. Mrs. Charles Simpson MUFFINS Sift together 2 cups flour, 1/2 tsp. salt, 4 tsp. baking powder and 2 thSp. sugar. Add gradually 1 well beaten egg and 2 thºsp. melted butter. Bake in buttered gem pans in hot oven 25 minutes. Mrs. J. J. Hogan, Sr. GRAHAM OR RYE MUFFINS 1 c. white flour 4 tsp. baking powder % c. graham or rye flour 1 tsp. salt 14 c. sugar 1 egg Cook in gem pans, well greased. Miss Josephine Delehanty 16 St. MARy’s CHURCH AID Cook Book BRAN GEMS 1 level c. sifted flour 1 c. milk 1 level tsp. salt 1 egg 2 level thSp. sugar 2 level G. bran 3 level tsp. Rumford Bak- 2 level thsp. butter ing powder - - - Sift the fiour with salt, sugar and baking powder; add milk, beaten egg and bran and beat thoroly. Then beat in the butter, melted, and pour into hissing hot gem pans. Bake in hot oven. JOHNNY CAKE 1 c. corn meal a little salt 1% G. white four 1 c. sour milk 3 thSp. sugar 1 small tsp. soda dissolved 2 thisp. melted butter in milk 1 egg Ellen J. Whittaker CORN CAKE 1 c. corn meal 4% tsp. salt 11% c. flour 1 c. milk 1/4 c. sugar 1 egg - 5 tsp. baking powder 2 thºp melted butter Mix and sift dry ingredients; add milk, egg well beaten and butter. Bake in shallow buttered pan in hot oven 20 minutes. Mrs. Charles Simpson KELLOG'S BRAN MUFFINS One-quarter cup of sugar. Shortening size of an egg, cream shortening and sugar together, then add to this 1 egg 1/4 c. flour - 1 G. sour or sweet milk 1 level tsp. soda or 1 c. Kellog's Bran 2tsp. baking powder. (krumbled) - If sweet milk is used, add a pinch of salt. Mix well. This will make 12 large deligious muffins. Mrs. P. F. Cuddihy St. MARy’s CHURCH AID Cook Book 17 DATE–NUT BREAD 1 c, dates and nuts (to- 1 G. milk gether) 3. c. flour 1 c. sugar 3 tsp. baking powder 1 egg 1 tsp. salt Let rest 25 minutes. Bake in moderate oven about 45 minutes. Mrs. A. G. Shepard EGG MUFFINS 3 thesp. sugar 2 c. flour 2 thºsp. butter 4 tsp. baking powder 1 egg pinch of salt 1 G. milk C. Holden MUFFTNS 2 C. sifted flour 2 thSp. shortening 4 tsp. baking powder 1 egg 1 tsp. salt 1 c. milk 1 tsp. sugar Bake in muffin tins in hot oven. Makes twelve medium size muffins. Mrs. Walter Conners POP-OVERS 2 e. flour 1 tsp. butter 2 c. sweet milk 1 tsp. salt 2 eggs Bake in cups in a quick oven 15 minutes. Serve hot with a sweet Sauce. Mary A. Ryan POPOVERS 1 egg 1. o. flour 1 c. milk 1/3 tsp. salt Sift salt with flour. Beat egg and add to milk; add to dry mixture until smooth and full of air bubbles. Fill well-greased gem pans full. Bake in hot oven about 30 minutes. Miss Josephine Delehanty 18 ST. MARY'S CHURCH AID Cook Book POPOVERS Two cups of flour, sifted twice with 1 tsp. of baking powder, 4% tsp. of salt, 2 cups of milk, 1 egg beaten very light. Beat for 4 minutes and bake in hot, buttered gem pans in a brisk oven. Serve at once. A. S. Kane POPOVERS 1 c. flour 1 c. milk 14 tsp. salt 1 egg Beat together with an egg beater. Bake in a hot oven in gem pans. Mrs. Walter Conners RUSKS 4 c. bread dough 1 tsp. nutmeg 11% c. sugar flour enough to make 2 thºsp. butter soft dough 2 eggs Mix beaten eggs with dough, beat milk, butter, sugar, add to dough. Knead thoroughly. Let rise and make into round balls. Place close together in pan. Let rise until light. Bake 30 minutes. Katherine Ryan CAKES “A good fire makes a good cook.” WHITE CAKE 2 c. sugar 1.e. milk 1 c. butter 2% e. flour whites 2 eggs 2 tsp. baking powder and whole of one 1 tsp. lemon Mrs. C. L. Carney DELICIOUS CAKE 1% c. pastry flour 1 tsp. cream tartar 1 c. sugar 1% tsp. soda 1% c. soft butter 1 tsp. vanilla 1% c. milk 1% tsp. salt 2 eggs Cream butter and sugar then add egg yolks and cream then add milk and (flour which has been sifted with soda and cream tartar) a little at a time of each. Beat well, fold whites beaten stiff, and bake in medium hot oven about 1% hr. Makes nice loaf plain cake frosted with cream frosting or by adding nuts is a good nut cake, also good baked as a layer cake, with orange filling. Mrs. J. F. Monahan FINE GRAIN CAKE 1% c. of butter creamed with 1 c. of sugar. Beat in 2 eggs. Sift 2 or 3 times 1% c. of pastry flour, with 1 teaspoon of cream tartar and 4% tsp. soda and add 3% c. of sour milk. Add flavoring. Grate the rind of 1 orange in sometimes and make a layer cake. Add for filling a little lemon juice with orange juice and sugar. Catherine Herber 20 ST. MARy’s CHURCH AID cook Book COMBINATION CAKE 1 c. flour 2 tsp. butter, level 1 c. sugar 1% e. milk 1 tsp. baking powder 1 egg Sift flour, sugar and baking powder twice. Melt butter in milk and add egg. Stir into other ingredients. Line pan 9x9, 2 in. high with pie crust rolled thicker than for pies. Fill with Sour Milk Pie Filling made as follows: 2 eggs 2 tsp. minute tapioca 1% c. sour milk pinch of salt 1% c. chopped seeded nutmeg, cinnamon, cloves raisins - to taste 1 c. sugar Beat eggs and add sour milk, beat until smooth. Add other ingredients and stir. Put combination cake on top and bake 45 min. in slow oven. Mrs. W. Thresher SOUR CREAM CAKE 1 c. sour milk with 1% c. flour 1/4 tsp. soda 2 tsp. baking powder 3 egg yolks beaten well Almond and vanilla 1 c. sugar flavoring 2 egg whites beaten stiff Mix egg yolks, sugar, cream, flour, whites of eggs. Make frosting with other white. . C. SPONGE CAKE Take the yolks of 2 eggs well beaten add whites beaten light. 1 c. of sugar and beat together well 1 c. flour, 2 tsp. baking powder, 1 tsp. of lemon extract, 1% c. hot milk. Mrs. Sarah Shattuck COFFEE CAKE 5 G. flour 1 c. sugar 1 c. butter 1 c. raisins 1 c. coffee 1 tsp. soda 1 c. molasses Spice of all kinds Two loaves. Mrs. T. P. Wixted St. MARY's CHURCH AID cook Book 21 MAPLE WALNUT CAKE 1 c. maple syrup 1/2 c. milk 1/2 c. butter 2 level G. four - 3 eggs - 3 level tsp. Rumford bak- 1 c. walnut meats ing powder - Cream butter beat in maple syrup add egg yolks beaten light. Sift flour and baking powder, add flour and milk alternately, beaten egg whites and last 1 c. chopped nuts. Bake in layers. Frost with boiled frosting putting some chopped nuts between layers and half meats on top. BOILED FROSTING 1 c. maple syrup 1 tsp. cream tartar whites of 1 or 2 eggs | (a Dissolve cream of tartar in maple syrup, cover the sauce pan for 5 minutes of cooking to prevent the formation of crystals. If 1 egg white is used boil until soft ball stage or until it forms a two-inch thread when dropped from fork. If 2 egg whites are used boil syrup to a firm stage. The syrup must not be stirred or the pan moved while cooking. if crystals form on sides of pam remove with a wet cloth or brush. When syrup has boiled to right tem- perature pour on egg whites gradually while beating con- stantly, continue beating until of the consistency to spread. Mrs. J. Curboy PORK CAKE 1 lb. fat salt pork chopped 1 tsp. soda fine 1 cup raisins 1 pt. boiling water 1 cup currants 2 cups sugar spice - 1 cup molasses 5 cups four Bake slowly in moderate oven. Two loaves. Mrs. T. P. Wixted A CREAM FILLING FOR A CAKE Mix equal quantities of sour cream, chopped nuts and rai- sins. Add a little lemon juice and powdered sugar. Mrs. George Silk 22 ST. MARY'S CHURCH AID Cook Book WHITE FRUIT CAKE 2eggs (whites) 1 c. sugar 1% G. butter (scant) 2 tsp. baking powder 2 seant G. flour raisins, citron and nuts 1/3 c. milk (1/2 c. in all) Mrs. John W. Silk CAKE WORTH TRYING Place your sifter in your mixing bowl, put in sifter 1 c. of sugar, 1% c. sifted flour, 1 level tsp. soda and 2 level tsp. of cream of tartar. Sift together in your mixing bowl. Put into a teacup the whites of 2 eggs, add enough melted butter to half fill the cup and in that put enough sweet milk to fill cup. Put in the mixing bowl the other ingredients, add flavoring and beat 5 min. Will be as light as a feather. Another loaf can be made from the yolk in the same way. Catherine Herber CHOCOLATE CAKE 1% G. butter 11% c. flour 1 c. sugar 2% tsp. baking powder 2 eggs 2 oz. chocolate (2 sq.) 1% c. milk 1% tsp. vanilla Cream the butter, sugar and yolks of the eggs, then beat the whites until stiff and add to this milk, flour. The baking powder should be sifted with the flour. Beat thoroughly. Add the chocolate and vanilla. Chocolate is melted in a little water over the fire. Bake 40 minutes in a shallow cake pan. Mrs. John J. Hogan, Sr. SILVER CARE 1 c. sugar whites 3 eggs 1% c. butter 1/3 tsp. soda 1% c. milk 1 tsp. cream tartar 2 c. flour lemon to flavor - Mrs. M. F. Maloney St. MARy’s CHURCH AID Cook Book 23 JELLY ROLL 34 c. sugar pinch salt 3 fresh eggs - 1/4 tsp. baking powder 34 c. flour 1 tsp. vanilla extract Put yolks and whites in separate bowls, beat yolks till light then add sugar, little at a time, salt, baking powder and vanilla. Lastly fold in the beaten whites, put in long flat tin and bake in ſhot oven, 15 minutes; when done turn on damp cloth, spread jelly and roll quickly; sprinkle top with powdered sugar. Mrs. Rose McNally WHITE CAKE 1% c. butter 2 tsp. baking powder 1% c sugar beaten whites of 4 eggs 1/2 c. milk added last - 2 c. four - vanilla or lemon flav. Mrs. M. F. Maloney FRUIT CAKE 1 c. sugar 1 level thisp. salt 2 thSp. lard or butter 1 lb. raisins 2 eggs 1 lb. currants 1 c. molasses 1% lb. citron 2 thSp. cinnamon 1 tsp. soda dissolved in 2 nutmegs grated Water 1 th9p. cloves and allspice flour enough to stiffen Bake in a slow oven. Mrs. John Glover SOUR CREAM COCOA CAKE 2 eggs beaten light 2 heaping thisp. cocoa 1 c. sugar vanilla - little Salt 1% c. pastry flour 1% c. thick sour cream 1/2 tsp. cream tartar in with 2 tsp. soda stirred flour. in until it foams A dessert spoon of cider vinegar may be added last thing before putting in pan. Bake in moderate oven about 35 min. Mrs. T. P. Wixted 24 ST, MARy’s CHURCH AID Cook Book ORANGE SPONGE CAKE Beat the whites of 3 eggs until stiff, add yolks one at a time and continue beating, then add gradually 1 c. of sugar, grated rind of 1 orange and 1/3 c. of orange juice. Fold in 1 c. of flour, mixed and sifted with 1 tsp. baking powder and 14 tsp. of salt. Bake in a shallow pan. Mrs. J. F. Power PLAIN CAKE WITH CHOCOLATE JELLY FILLING 2 eggs 2 e. flour 1 c. sugar 2 tsp. baking powder 1 c. milk 1 tsp. vanilla extract butter size of an egg Mix sugar and butter, add eggs, milk, flour and baking powder. Bake in two layers. Chocolate jelly for filling and icing. 2 oz. of chocolate or 3 thsp. of cocoa, 1 c. of boiling water, 9.4 c. granulated sugar, 1 level thsp. of but- ter, 1 heaping thSp. of corn starch in 1/2 c. of cold water Mix the sugar and cocoa then add the hot water. Let it come to a boil, and add the corn starch. It will thicken immediately. Remove from stove and add 1 tsp. of vanilla. When nearly cold, spread for filling and icing. Mrs. James Laughnane SPONGE CAKE 1 c. sugar pinch salt 1 G. flour 1% tsp. vanilla 2 eggs 1/2 cup boiling milk 1 tsp. baking powder added last thing Bake in a moderate oven. Miss Elizabeth Wald SOUR MILK SPICE CAKE 1 c. sugar 2 e. flour - 1% c. butter rind and juice of 1 orange 1 cup sour milk 1/2 tsp. all kind spice 1 tsp. saleratus mixed with flour Very good. M. A. Shea ST, MARy’s CHURCH AID cook Book 25 COFFEE CAKE Take 1 c. of sugar and 2 thSp. of butter and mix well. Add 1 or 2 eggs well beaten. Dissolve 1 tsp. of soda in 1 cupful of cold coffee and mix with sugar, butter and eggs. Then add 2 c. of flour, with 1 tsp. each of cloves, cinnamon and nutmeg. Last of all put in 1 c. full of raisins. Mix well, and bake slowly. Mrs. James B. Laughnane DARK CAKE WITHOUT EGGS 1 c. sugar 1% c. butter 1 c. sour milk 1 c. raisins seeded and chopped 1 tsp. cloves 1 tsp. nutmeg 1 tsp. cinnamon 1 tsp. soda dissolved in little hot water 2 e. flour Have it quite stiff. Bake in a moderate oven. Catherine Herber MARBLE CHO.COLATE CAKE 2 C. Sugar !/2 c. butter 1 c. milk 3 c. flour 2 eggs 2 tsp. baking powder a few drops lemon extract Into 3 thSp. of this mixture grate 2 squares of -ehocolate and add 1 tsp. of vanilla. cake. Beat well and marble with the Mrs. J. F. Power PORK CAKE 1 lb. fat salt pork put thru meat chopper 2 c. boiling water 2 c. sugar (brown or white) 2 eggs 1 tsp. soda 2 g. molasses 1 tsp. each cloves, cinna- mon, allspice 6 c. flour or flour enough to mix rather stiff 1 lb. raisins (flour fruit) 1 lb. currants */4 lb. citron cut up Mrs. T. P. JoWett 26 St. MARy’s CHURCH AID Cook Book CHO.COLATE FUDGE CAKE 5 level thSp. butter 3% level tsp. baking 1% c. sugar - powder 2 sqs. melted chocolate 3 eggs 1 tsp. vanilla - 1% c. sifted pastry flour % e. milk Cream butter, add sugar and chocolate, then unbeaten eggs and vanilla, beat together until very smooth. Sift baking powder with 1/2 c. of the flour and add to other ingredients, then add remaining flour alternately with milk. Make mixture stiff enough to drop from spoon. Bake in loaf or layers. FrostING 1 c. sugar pinch of salt 1/4 c. milk or cream large piece of butter 1 square chocolate 1 tsp. vanilla Boil all together until a soft ball is formed, beat until thick enough to spread. - Sally Mallahy WELVET SPONGE CAKE 2 eggs beaten lightly and 1 tsp. cream tartar foamy 1/2 tsp. soda 1 c. sugar 1/2 c. boiling water stir- 1 c. flour - red in slowly - Beat all thoroughly ; add flavoring to taste; bake in good OWerl. Miss N. F. Ryan FRUIT CAKE 6 c. of flour 1 lb. citron 3 c. sugar - 3 tsp. cassia 2 C. milk 3 tsp. cloves 1. o. butter 2 tsp. mace 1% c. molasses 1 tsp. soda 4. g. currants 2 nutmegs 2 c. raisins yolks of 3 eggs. Use white for frosting. Makes 3 loaves. Mrs. J. Coggans St. MARy’s CHURCH AID cook Book 27 CHO.COLATE CAKE 1 c. sugar 1 level tsp. baking soda butter size of egg 1 level tsp. baking pºwdr. 1 egg 1 large thSp. cocoa dis- 1 c. sour milk solved in boiling water. 2 G. four add cocoa last Mrs. Nellie Houde FEATHER CAKE One c. sugar, 2 eggs and pinch of salt. Beat these together thoroughly with the egg beater; then add 1 c. four and 1 tsp. baking powder, and lastly 1/3 c. heated milk and flavoring. Beat thoroughly again and bake. This is very good, when orange is used for flavoring and frosting. Anna M. Laughnane. CREAM SPONGE CAKE 4 eggs flour to fill cup 3 thºsp. of water 1% tsp. baking powder 1 c. of sugar A tsp. salt 11% thisp. of cornstarch 1 tsp. vanilla Separate yolks and whites. Add water to yolks and beat till thick and lemon color. Add sugar gradually, beat 2 min. Put cornstarch in measuring cup fill with flour, add baking powder and salt. Sift and add to first mixture. When thoroughly mixed add stiff beaten whites and fla- voring. Bake 45 min. between 300 and 350 degrees. - Anna M. Laughnane LIGHT FRUIT CAKE 2 C. sugar little salt 1 tea c. butter 1 large c, raisins 3 eggs 2 oz. Orange peel 3 G. four tsp. vanilla 2 tsp. baking powder Cream butter and sugar, add yolks eggs, flour, baking powder, raisins and orange peel, whites of eggs well beaten last. - Mrs. O'Donnell 28 St. MARY's CHURCH AID Cook Book PEARL CAKE 2 C. Sugar whites of 6 eggs 2 C. flour 1/2 tsp. soda % c. butter 1 tsp. cream of tartar 1 c. corn starch vanilla 1 G. milk - - Mrs. J. Coggans SOUR CREAM CAKE 1 cup sour cream 2 e. pastry flour sifted 1 egg with 2 tsp. soda 1 c. sugar 1 tsp. baking powder Bake in slow oven; use lemon if flavoring is desired. For cup cakes use 1% c. flour. Mrs. John H. Collins ECONOMY CAKE 2 large C. flour 1 egg 1/4 tsp. salt 1/2 c. of butter or lard, 3 tsp. dry yeast baking melted powder, sifted in 1. o. of milk 1 c. granulated sugar 1 tsp. extract of vanilla Mix all well together and bake 34 of an hour. - Mrs. J. W. Smythe By taking 4% of the above mixture and adding 3 th9p. of cocoa, and drop in alternate spoonfuls of dark and light parts in pan, you have a nice marble cake. - - Mrs. J. W. Smythe PLAIN SPICE CARE 1% c. butter 1 c. raisins 1 c. sugar 2% e. flour 2 eggs - 1 tsp, cinnamon 1 c. sour milk - 14, tsp. cloves 1 tsp. soda pinch salt Cream butter and sugar, add well beaten eggs. Dissolve soda in a little cold water and beat into sour milk. Add to mixture, then spices and flour gradually. Cut raisins and add last. Bake in slow oven. Mrs. W. F. Frazer St. MARY's CHURCH AID Cook Book 29 SOUR MILK CHOCOLATE CAKE 1 c. sugar 2 rounded thsp. cocoa sift- 1 c. sour milk ed with sugar 1 tsp. soda 3 the p. butter (or butter 2 e. flour and lard mixed Flavor with vanilla and bake slowly. Mrs. George Silk DELICIOUS CAKE !/4 c. butter 1% o flour 1 c. sugar (creamed to- 1% tsp. baking powder gether) salt 2 eggs beaten flavoring 1 c. milk Bake 25 minutes in moderate oven. Mrs. G. L. Johnson CHESTER CAKE 1 c. sugar pinch salt 3 thºsp. cocoa 1 tsp. soda dissolved in a 3 thSp. butter little hot water 1 egg 1 tsp. vanilla 1 c. sour milk Flour enough to make medium batter Cream sugar, cocoa, butter and salt together, add egg and beat thoroughly then milk and soda and last of all, vanilla and flour. Mrs. W. H. Frazer HIGH ALTITUDE CARE 9 eggs 1%, c. of sugar 1% c. of butter (melted) 1 c. of Sweet milk 2 tsp. of baking powder 3. c. of flour Sift the baking powder with the flour. Cream the butter, add sugar gradually; add beaten yolks of eggs then add milk and flour alternately. Fold in stiffly beaten whites of eggs last. Bake either in layers or in a deep pan. If desired, take out two layers, then add 4% tsp. each of ground cloves, cinnamon and allspice to remainder of dough. Mrs. Borgeson 30 ST. MARy’s CHURCH AID Cook Book FUDGE CAKE 43 c. butter 2% level tsp. baking pow- 1 c. sugar - der 3 squares chocolate 1% c. milk 2 egg yolks 1 tsp. vanilla 1%, c. four - 1/2 c. meat nuts Whites of eggs beaten in last Mrs. John H. Collins - FROSTING FOR FUDGE CAKE 1% thSp. butter 4 thºsp. milk 2 squares chocolate 1/2 tsp vanilla 14 c. pulverized sugar Boil 5 minutes. Let stand a few minutes, then beat until thick enough to spread. Mrs. John H. Collins SPICE CAKE 1 c. sugar 1 c. raisins (cut up) 14, c. butter 2 tsp. baking powder 2 eggs 1% tsp. cloves - % c. milk cinnamon and nutmegs 2 G. four Mrs. J. Coggans SPONGE CAKE, - Yolks of 4 eggs 1% tsp, baking powder 1 c. sugar 14 tsp. salt 1 the p. of hot water whites of four eggs 1 c. four 2 tsp. vinegar Beat yolks of eggs until thick and lemon colored; add sugar gradually and continue beating; then add hot water, beat in well sifted flour mixed and sifted several times with baking powder and salt. Whites of eggs beat- en until fairly stiff and lastly vinegar. Bake from 35 to 45 minutes in a moderate hot oven in a buttered and flour- ed cake-tin. A shallow pan measuring 9 to 10 inches long, 5 or 5% wide by 2 or 2% inches deep is well filled when baked. Mrs. George Silk ST, MARy’s CHURCH AID cook Book 31 RUFFLED SHIRT AVE, CAKE 1/3c. milk 2 eggs 2 level thisp. butter 1 c. sugar - 1. o. flour 1 tsp. baking powde Add butter to milk and scald. Beat eggs and sugar to- gether till light. Sift flour and baking powder twice, add to eggs and sugar. Beat till light then add warm milk and beat well. Frost with Mocha frosting. Mrs. Waldo Thresher NYE CAKE 8 eggs - 3%, c. four 3 c. sugar 1 tsp. baking powder 1 G. butter 14, c. milk Cream butter and sugar; add the eggs, 1 by 1, beating constantly. Add milk gradually; then flour into which baking powder has been sifted. Flavor. Bake in layers and put together with any desired filling. - Mrs. M. Borgeson MY FRUIT CAKE 1 tsp. cinnamon 1% c. butter - 1% tsp. of cloves 1 c. sugar 4 the p. molasses 1 c. apple sauce not sweet- 1 c. each of raisins and ened nuts - 1 tsp. baking soda 2% c. of flour Bake from 1 to 1% hours. Mrs. P. Callahan MOCHA FROSTING 1 c. powdered sugar 2 thisp. of cocoa a small piece of butter 1 tsp. of vanilla 2 tibsp. of coffee - Cream the butter, add sugar, add cocoa and then the coffee and vanilla, add more sugar if necessary. Spread with knife dipped in hot water. Mrs. J. H. Breen FOR SUCCESSFUL HOME BAKING the right choice of baking powder is essential—a bak- ing powder that, in addition to raising the dough in just the proper manner, adds nutritive value to the food. When you use RU/WFORD “The Wholesome” BAKING FOWDER everything you bake will be more wholesome, more delicate in texture, more delicious in taste than ever before. RUMFORD always produces the same per- feet results at a reasonable cost. RUMFORD restores to fine wheat flour the nutri- tious and health-giving properties removed in the process of bolting. RUMFORD makes bake days an unqualified delight to thousands of successful, happy housewives, because RUMFORD results in real baking perfection. Each cam contains an order for a Practical Cook Book, compiled by the Principal of the Boston Cooking School. THE RUMFORD COMPANY., Providence, R. I. St. MARY's CHURCH Aid Cook Book 33 NUT CAKE % c. butter 1 tsp. almond extract 1 c. sugar 2% e. flour 6 egg yolks 2 tsp. baking powder % c. milk 1/3 tsp. salt 1 c. chopped nuts Beat the butter and sugar to a cream; add the well beaten yolks of the eggs; then the milk, chopped nuts and ex- tract. Sift together the flour, baking powder and salt and add to the other ingredients. Bake in a loaf cake pan in a moderate oven about 40 minutes. Mrs. Borgeson GRANDMA'S SPICE CAKE 1 c. sugar 1/2 tsp. of cloves 2 eggs 1 c. milk 1/2 c. of butter 2 G. of flour 2 thsp. of cocoa 2 tsp. of Royal Baking 1 tsp. of cinnamon Powder Cream sugar, eggs and butter, add cocoa and spices, then milk and flour alternately. Mrs. Harry Carruthers FROSTING 1 c. of confectionery sugar 2 thSp. of cream or milk 1 tsp. butter few drops of lemon - Mrs. Harry Carruthers COCOA FROSTING 1 c. confectionery sugar 14 c. cocoa white of 1 egg thsp. cream tsp. vanilla tsp. butter Beat white of egg, sugar and cocoa for 5 minutes, add flavoring, cream and melted butter. Mrs. W. H. McGilpin BOILED FROSTING 1 c. of sugar 3 th9p. cold water 1 white of egg Beat with egg beater 7 minutes over boiling water. Mrs. E. T. Hefferman 34 ST. MARy’s CHURCH AID Cook Book CHOCOLATE CAKE 1 egg 1%, c. of cocoa 1 c. of sugar 1 the p. of butter - 1 c. of milk 3 tsp. of baking powder 2 G. of flour 1 tsp. of salt - !/2 c. of cornstarch Mrs. J. Craig CHOCOLATE CAKE 1 c. of Sugar 1 tsp. vanilla - 1 thSp. melted butter melt little more than 1% 1 egg (beat white and yolk square of chocolate separate) 1 teaspoon of soda 14 tsp. salt 34 cup of sour milk Add flour and a pinch of baking powder and beaten whites of egg. A. S. Kane ANGEL CAKE Whites of 12 eggs, beaten stiff; 1% c. sugar, sifted 7 times; 1 tsp. cream of tartar, sifted in 1 cup four 7 times; 1 tsp. vanilla. Bake 40 min. Miss Ellen Ryan SOUR CREAM CAKE Break 2 eggs into a measuring cup, fill cup with sour cream, mix with 1 c. of sugar, 1% c. flour, 1 tsp. of sale- ratus and flavoring and beat well. Bake in a moderate oven. For flavoring use /2 tsp. cinnamon, 1/4 tsp. mace, 1/4 tsp. ginger. Frost with a white frosting. This cream can be taken from top of quart of milk that has soured. - Mrs. George Silk - |EAGLE CAKE 1 c. of sugar 1 tsp. of soda 1% c. of butter 1 tsp. of cinnamon 1. o. of sour milk 1/4 tsp. of cloves 2. c. of four !/2 tsp. of nutmeg 1 c. chopped raisins Cream butter and sugar. Add soda to milk. - Mrs. A. M. Higgins ST, MARY's CHURCH AID Cook Book 35 LACE CAKE 1 thSp. butter well cream- 1/3 tsp. salt ed 1/2 c. flour 1 c. sugar 2 well beaten eggs 2 scant tsp. baking powder 1 scant tsp. almond ex- 1 c. uncooked rolled oats tract 1 c. Force Breakfast Food Mix and drop from teaspoon on buttered tins. Bake in quick oven. - Mrs. Oswald Laliberte PRIZE LIGHT FRUIT CAKE One cup butter, 2 c. fine granulated sugar, 1 tsp. salt, creamed together with the hand until of the consistency of whipped cream, 4 eggs. Add 1 egg at a time until all are used. Do not separate them or beat them up, but just drop one in at a time. 3 c. of bread flour with 2 rounded tsp. of baking powder sifted into it, 1 c. of sweet milk. Add a little of the flour and milk alternately until all are used, beat thoroughly, then add 1% c. small raisins, 1% c. citron, wash, drain and flour them well, then add to cake, beat again; add 2 tsp. lemon extract. This makes a very large cake, but one could divide the ingredients for one loaf, using exactly half the quantity of each excepting flour. Of this use 2 c. with 1 tsp. of baking powder. Bake 1 hour and 10 minutes in a moderate oven. Paper bottom and sides of pan before pouring cake in. Chopped nuts may be added if one chooses. Mrs. W. H. McGilpin LIGHTNING CAKE 11% c. flour 1/4 c. butter 1 c. sugar 2 eggs 2 tsp. baking powder milk 1/4 tsp. salt 1 tsp. flavoring Sift flour, sugar, baking powder and salt together three times. Melt butter in 1/2 pt. measuring cup. Break in eggs and fill cup with milk. Add flavoring and stir into flour Beat about 5 minutes—until light. Bake in a loaf tin in a moderate oven or in small muffin pans. Mrs. P. J. Breen 36 St. MARy’s CHURCH AID cook Book CHOCOLATE CAKE 2 squares of chocolate butter size of an egg or 3 thep. of cocoa - Melt together and remove from fire, and in the same pan put a cup of sugar, cup of flour, 2 tsp. of baking powder, */2 c. milk, 2 eggs unbeaten, and vanilla. Do not stir until everything is in pan, then beat well, and bake until done. I have used this recipe for years and it never fails. Mrs. Thomas Hughes ROMEO AND JULIETTE CAKE White part 1 cup sugar 1% c. flour 1/2 c. butter 1 tsp. baking powder whites of 3 eggs 1 tsp. vanilla 1/2 c. milk Cream butter, add sugar, milk, flour well sifted with baking powder, and vanilla. Last add whites of eggs beaten stiff. Bake in square of oblong tins. Yellow part: Make same as white part only use yolks of eggs and 1 tsp. lemon. Split each cake and put together with following frosting: Juice of 1 lemon, 1 unbeaten white of egg, mix with con- fectioners sugar until thick enough to spread. - Sally Mallahy SUNSHINE CARE 7 eggs 1 c. sugar % tsp. cream of tartar 1 tsp. vanilla 1. o. Sifted flour 1 tsp. lemon Beat whites very stiff with a pinch of salt. Add cream of tartar to whites. Beat again. Add sugar gradually to whites while beating. Beat yolks light and add to whites, then add flour and last extract. Bake in ungreased tim in moderate oven 45 minutes. Turn upside down to cool. Mrs. W. J. Richardson ST. MARy’s CHURCH AID cook Book 37 CREAM SPONGE CAKE Yolks of 4 eggs 1% tsp. Baking Powder 1 c. sugar !/4 tsp. salt 3 thºsp. cold water whites of 4 eggs 1% thsp. corn starch flour 1 tsp. lemon extract Beat yolks of eggs until thick and lemon-colored, add sugar gradually and beat 2 minutes, then add water, put corn starch in a cup and fill cup with flour, mix and sift corn starch and flour with baking powder and salt and add to first mixture; when thoroughly mixed, add whites of eggs beaten until stiff, add flavoring. Bake in little fancy cake pans about 2 tsp. of the mixture for each little cake. Miss Delia Coakley MOCK FRUIT CAKE 1 p.kg. of Non-Such Mince 1 c. of sugar Meat, broken up fine 1 large mixing spoon of with a fork shortening 1 c. of molasses Cream together mince meat, sugar, shortening and mo- lasses, then add 2 c. of strong coffee or 4 spoon of cinnamon sour milk 14 spoon of nutmeg 1 c. of raisins 14 spoon of allspice A spoon of cloves Sift together 1 quart of flour, 2 tsp. of soda and a pinch of salt. This makes 2 large loaves. Mrs. P. F. Cuddihy SPONGE CAKE Beat whites of 4 eggs until you can turn bowl upside down. Add 1 c. sugar gradually, beating all the time. Put yolks of four eggs into another bowl and beat until light and add one tsp. vinegar. Turn the beaten whites on yolk mixture and beat a little. Remove egg beater and add 1 c. sifted flour to ingredients and stir or fold in with spoon until well mixed. Bake about 3% an hour. Mrs. P. J. Breen 38 St. MARy's CHURCH AID Cook Book CREAM CAKE OR QUICK CAKE 2 eggs 1/2 tsp. salt 1 c. sugar !/2 tsp. cinnamon % c. thin cream. !/4 tsp. mace % c. flour A tsp. ginger 2% tsp. baking powder Put unbeaten eggs in a bowl, add sugar and cream and beat vigorously for 4 or 5 minutes at least. Mix and sift remaining ingredients; add to first mixture. Bake 30 or 40 minutes in a shallow pan. Mrs. George Silk SPANISH CAKE 1%, c. butter (mix in a little 1% c. flour lard 3 tsp. baking powder 1 c. sugar - 1 tsp. cinnamon yolks of 2 eggs whites of 2 eggs 1% G. milk Mix ingredients in order given. Bake in shallow tins and spread between and on top caramel frosting. Mrs. George Silk CARAMEL FROSTING 1%, c. sugar - 1% tsp. vanilla 1%, c. milk 1%, squares melted choc- 1 tsp. butter olate Put butter in saucepan; when melted, add sugar and milk. Stir to be sure that sugar does not adhere to sauce- pan, heat to boiling point. Then add melted chocolate and boil without stirring 13 minutes, flavor with 1/3 tsp. of cinnamon. Mrs. George Silk ANGEL CAKE Whites of 8 eggs % c. flour 1 tsp. cream tartar !/4 tsp. salt 1 c. sugar !/2 tsp. vanilla Beat whites of eggs until frothy, add cream of tartar and continue beating until eggs are stiff then add sugar gradu- ally, fold in flour mixed with salt and sifted four times, add vanilla. Bake 45 to 50 minutes in an unbuttered angel-cake pan. After cake has risen and begins to brown cover with buttered paper. Mrs. Delia Coakley PIES The best comes last - PIE CRUST 1%, c. flour 1/2 tsp. salt - - 1/2 c. shortening 1% c. iced water (about) Mix and sift flour and salt. Rub in 14 c. fat with fork. Add water to make a stiff paste. Turn out on a lightly floured board and roll A inch thick. Sprinkle with flour, add 2 tosp. fat, cut in pieces. Repeat folding and rolling, adding rest of fat during second rolling. Handle as quick- ly and lightly as possible so that crust will be light and flaky. - - M. E. Meagher BLUEBERRY PIE WITH MERINGUE 1 c. sugar yolks 2 eggs 1 thsp. flour Beat all together, add 1 pint can of blueberries drained. Bake with one crust and frost with the beaten whites and brown in quick oven. Mrs. T. J. Jowett APPLE CUSTARD PIE 2 raw apples - 1 saltspoon nutmeg 1 c. sugar 2 eggs 1 tosp. butter 1 c. milk Select juicy apples of a mild flavor, pare and scrape to a pulp. Cream the butter and sugar, add the spice, the beat- en yolks of the eggs, the milk and the apple. Line the plate with a crust and rim, fill with the custard and bake until firm. Beat the whites of the eggs, add two thsp. sugar, pile it lightly on the pie, return to oven for a few minutes to brown. Mrs. T. P. Wixted 40 St. MARy’s CHURCH AID cook Book COCOANUT PIE 4 thSp. sugar 2 thSp. corn starch 2 c. milk 1 c. cocoanut 14 c. cream 1% tsp. vanilla 2 eggs Scald the milk. Beat egg yolks light with sugar, add corn- stareh and mix with sealded milk. Cook and stir until it thickens, take from fire, add cream and cocoanut and put away to cool. Beat the egg whites stiff, add to the custard with the vanilla. Bake bottom crust, brush over it the white of egg, put in the custard and brown in quick oven. Grate little nutmeg over the top if you like flavor. - Mrs. J. H. Breen LEMON PIE To the grated rind of 2 lemons and juice add yolks of 3 eggs; take 2 heaping thisp. of corn starch, mix with cold water; add boiling water, boil until it thickens; then add the lemons and eggs to this and sweeten to taste. Boil a little while longer, and pour in baked crust. Make frost- ing with the whites of 2 eggs and 5 tsp. of sugar. Brown in oven. This makes a large pie. Mrs. James Laughnane BANANA PIE Line a deep pie plate with rich pie crust and bake a deli- cate brown. Filling–Take a scant c. of sugar in your sauce pan and cream into it a generous tsp. of butter (not melted.) Beat in the yolks of 2 eggs and 2 heaping thSp. of flour then add 1 cup of boiling water. Cook, stirring constantly until thickened, add a little vanilla when cool. After the cream is cooled, slice into the cool crust a layer of bananas, alternate with a layer of cream. There should be 2 layers of each. Beat the whites of the eggs with 2 tsp. sugar and spread on top. Brown slightly in oven. Serve cold. Mrs. John Tully sº. MARy’s CHURCH AID Cook Book 4}. PUMPKIN PIE. 1% c. steamed and 1 tsp. ginger strained pumpkin 2 eggs 2-3 c. brown sugar 1 tsp. salt 1 tsp. cinnamon 1% c. milk Mix ingredients together in order named and bake in one crust in a moderately hot oven for about 40 minutes. M. E. Meagher COCOANUT PIE Line a plate with plain paste, fill with following mixture: 2 c. milk, three egg yolks, 1% c. sugar, 2 thep. corn starch, 1 c. cocoanut, 3/4 tsp. salt, grated rind and juice of 1 lemon, 1 th9p. butter, scald milk, add sugar, eggs and corn starch. Cook until thick; add lemon and butter. Cover with meringue when baked. Mrs. D. T. Morrill. PINEAPPLE PIE 1 can grated pineapple, 2 cups sugar, 2 thSp. flour, 2 eggs;. 34 c. cold water and pinch of salt. Bake in 2 crusts, makes 2 good pies. Mrs. J. W. Smythe PUMPKIN PIE Peel and cut pumpkin in cubes rejecting seed and soft fibre, put in kettle with very little water, simmer until tender, mash, press through sieve and cook until fairly dry. For one pie, take 1 c. pumpkin, 1% c. brown sugar, 2 tsp. cinnamon, 1/2 tsp. ginger, salt, one egg beaten, 2 c. milk. Mix in order given, seald, partly cool, fill crust and bake. Mrs. D. T. Morrill LEMON CREAM SPONGE PIE Cup of sugar, butter size of walnut, yolks of 2 eggs, 2 thsp. of flour, stir as cake, grated rind and juice of 1. lemon, 1 c. of sweet milk. Beat whites of eggs and fold in mixture. Bake with 1 crust in a moderate oven. Mrs. A. J. Benson 42 ST. MARY's CHURCH AID Cook Book CREAM PIE 2 eggs % c. sugar. !/2 c. raisins 1 c. sour cream 1/4 c. currants 1% level tsp. cinnamon 1/2 level tsp. ground clove Separate the eggs. To the beaten yolks add raisins and currants chopped very fine, sugar, cream and spices. Line a pie plate with rich paste, and bake the mixture with only one crust, using the whites for a meringue. - Mrs. J. Collins LEMON PIE Line a pie-plate with crust and bake. Filling: 1 c. boiling water, 1 lemon, grated rind and juice; 1 cup sugar; 1 thsp. corn starch; yolks of 2 eggs. Cook until it thickens and pour on the baked crust. Cover with a frosting made of the whites sweetened to taste. Brown. Mrs. J. Coggans LEMON PIE Take one thick slice of bread, pour over one cup cold water, let stand 20 minutes. Beat smooth, add 1 c. sugar, the rind and juice of 1 lemon, yolks of 2 eggs, and 2 thep. melted butter. Mix well and bake in 1 crust. When done cover with meringue made of whites of the 2 eggs. Brown in the oven. Mrs. M. Borgeson LEMON CREAM PIE i. e. Sugar grated rind lemon 1% c. water juice 2 lemons 1% tsp. salt 2 eggs 2 thºsp. corn starch Sift dry ingredients, add water and cook in double boiler until thick. Add egg yolks slightly beaten. Add lemon juice. Cool and fill pastry shell. Beat egg whites stiff, allowing a thSp. of sugar for each egg. Spread on top of pie, place in oven and brown quickly. - - - Mrs. J. H. Breen St. MARy’s CHURCH AID cook Book 43 LEMON PIE 4 eggs 11% c. boiling water 1 c. sugar The grated rind and juice 2 heaping thSp. flour 2 lemons - Beat the yolks and white of eggs separately. To the beaten yolks add the sugar, flour, lemon juice and rind and lastly boiling water. Cook in double boiler and when it begins to thicken add to it 1/3 of the beaten whites. Stir this in thoroughly and let it cook until it is as thick as desired. Use remainder of whites for the meringue on top of the pie. After custard has cooled fill a baked shell, pile the meringue on top and bake until meringue is brown. Mrs. M. F. Maloney CUSTARD PIE 3 eggs well beaten 3 thsp. sugar 1 pint milk Beat eggs and sugar very light, add milk, little salt, cin- namon, nutmeg, 1 thSp. cocoanut. Bake in a deep plate in a slow oven. - Mrs. C. L. Carney SQUASH PIE 1% c. sifted squash; 2 c. sugar; 1 egg; 1 c. boiling milk; 1/4 tsp. cinnamon; salt. This makes 1 pie. - - Mrs. J. Coggans SQUASH PIE 1 c. squash, 2 eggs, pinch of salt, 2 c. milk, (scald milk) 1% c. sugar. Cinnamon to taste. Mrs. Herbert Fitts LEMON SPONGE PIE 1% c. sugar, 3 thsp. flour, butter size of an egg, melted; juice of 1 large lemon, beaten yolks of 2 eggs. Stir all together, then add 1% c. cold sweet milk and beaten whites of 2 eggs last. Bake in 1 crust in deep pie plate. Mrs. J. W. Smythe 44 St. MARy’s CHURCH AID Cook Book OLD FASHIONED MINCE MEAT 2 bowls chopped apples, 1 bowl meat, 1% c. molasses, 1 pint old cider, 1 lb. raisins, 1 lb. currants, 1 c. sugar, 2 lbs. Suet, chopped fine. 1 qt. water, in which meat was cooked. Salt, 1% lb. citron chopped fine. Mix ingredients, heat gradually, stir occasionally, and cook slowly 2 hours. Add ground spices to taste after meat is cooked or when mak- ing pies. - Mrs. Oswald Laliberte CARROT MINCE MEAT Steam 2 lbs. of carrots, then chop fine, add 2 qts. of apples chopped in medium sized pieces, 1 lb. seeded raisins, 1 lb. seedless raisins, (these take the place of currants) add 1/2 lb. citron, 1 lb. of brow, a sugar, 1 c. of molasses, 2 lemons grated rind and juice, 3 level tsp. all kinds of spice except ginger, add 2 tsp. of ginger. Put sugar, molasses and spice together, then mix with carrots, etc. Let stand 3 days before using. Mrs. M. F. Troy TOMATO MINCE MEAT One plº, green tomatoes, chopped and drained; rinse well in fresh water, drain again. Add more fresh water and boil 5 or 6 min., then drain out all water. Then add 4 lbs. of white sugar, 2 lbs. of raisins, 1 qt. cranberries, 1 cup strong coffee, 1 c. vinegar, 1 c. suet or butter, 1% c. of boiled cider, 2 thSp. salt, cloves, nutmeg, cinnamon. Chop cranberries and sweeten to taste before adding them. Cook slowly and as long as any mince meat. Mrs. Frederick Renaud. GREEN TOMATO MINCE MEAT Two qts of tomatoes chopped fine, drain off juice and cover with cold water and let come to a boil, scald 30 min. and drain. - 1 lb. of brown sugar 12 lb. of seeded raisins . % lb. of chopped citron 1%, c. of Suet - Cook until thick. When cold add /, tsp. cinnamon, 1% cloves, 1% nutmeg. When making pie add lemon juice to taste. Mrs. P. F. Cuddihy St. MARY's CHURCH AID cook Book 45 MINCE-MEAT THAT WASHINGTON ATE (150 years old) Boil 2 lbs. lean beef and when cold chop fine; mince 1 lb. of beef suet to a powder; peel and chop 5 lbs. apples; seed 2 lbs. raisins; wash and pick over carefully 2 lbs. currants and 1 lb. Sultana raisins; cut into tiny bits 34 lb. citron. Mix these ingredients adding as you do so 1 thsp. each of cinnamon and mace, tsp. ground nutmeg, thSp. salt and 2% of brown sugar; when all is well mixed, stir in 11% qts. Cider. Mix thoroughly and pack down in a stone crock. Mrs. Borgeson GREEN TOMATO MINCEMEAT One plc. tomatoes, chopped fine, scald, and drain off all juice from them and put on to cook with 1 qt. of water 1 c, suet 5 lbs. brown sugar 1 c. vinegar 2 lbs chopped raisins 2 thSp. salt Cook until tomatoes are the color of the raisins. When cool add 2 thSp. of cinnamon, 1 thsp. of each, nutmeg, orange peel, lemon peel, and chopped citron. Can or put in jars. Mrs. M. F. Troy. GREEN TOMATO MINCE MEAT 3 pts. green tomatoes 1 thSp. cinnamon (chopped) 14, thSp. cloves 3 pts. apples (chopped) 14 tsp. pepper 5 c. brown sugar 14 tsp. mace 1 c. vinegar 14 tsp. all spice 3 c. seeded raisins 14 tsp. salt 2 c. currants 1 c. butter or chopped suet 12 lb. citron put through meat chopper Boil three hrs. bottle hot. Mrs. Josephine Delehanty. PUDDINGS “The proof of the pudding lies in the eating ” STEAM PUDDING 1 c. chopped suet 1 tsp. salt 3%, c. flour 1 tsp. soda 1 c. molasses 1% tsp. cloves 1 c. sour milk - 1% tsp. cinnamon 1 c. raisins - Steam three hours. Mrs. C. L. Carney SWEET POTATO PUDDING 1 c. bread crumbs 3 eggs 1 c. sweet milk 1 large sweet potato, 1 c. sugar . grated - 11% c. raisins 1/2 tsp. each cinnamon, 1 c. currants cloves, nutmeg and salt Butter mould well and dust with granulated sugar before putting in the pudding. Steam three hours. Beat eggs very light without separating, before adding to the mix- ture. Mrs. M. Borgeson SUET PUDDING 1 c. molasses 11% tsp. salt 1 c. suet, chopped 1 heaping tsp. soda 1 g, milk mixed with molasses 3%, c. flour 1/2 tsp. cinnamon, cloves 1 c. chopped raisins and nutmeg Mix and sift dry ingredients. Add molasses and milk to suet. Combine mixtures and add raisins. Turn into a buttered mold, cover and steam 4 hours. Serve with hard Sallce. Mrs. Oswald Laliberte St. MARy’s CHURCH AID cook Book 47 JOHN DELIGHT PUI) DING 2 g. bread crumbs 14, c. butter or ground suet 1 egg !/2 c. molasses 1 c. chopped raisins 14 tsp. salt Mix all together, pour in buttered mould and steam about three hours. 1% c. butter Beat to a cream, add yolks 2 eggs, beat until thick, flavor with vanilla. Steam C eg 1 6. Sweet milk 1 tsp. cinnamon 1% tsp. cloves 1 tsp. soda in molasses SAUCE FOR JOHN DELIGHT PUDDING 1% c. confectioners sugar Mrs. W. H. McGilpin SUET PUDDING . Suet - ... molasses milk ... cake crumbs flour raisins 1 c. currants 1 egg 1 tsp. soda 1 tsp. cinnamon 3/2 tsp. nutmeg 3 hours, serve with a hard or brandy sauce. Mrs. Sarah Shattuck PLUM PUDDING , chopped suet ... sour milk molasses raisins - nuts and citron mixed g Steam 3 hours. flour soda cloves cinnamon nutmeg salt 3% c. 1 tsp. 1 tsp. 2 tsp. 1 tsp. 1 tsp. HARD SAUCE 1/2 c. butter, creamed 1 c. powdered sugar hot water vanilla Mrs. D. T. Morrill 1 tsp. 1 tsp. 48 ST. MARY's CHURCH AID cook Book SUET PUDDING 1 c. molasses 1 heaping tsp. soda mixed 1 c. milk with molasses 1 c. suet, chopped - 11% tsp salt 31% c. flour !/2 tsp. cinnamon, cloves 1 c. chopped raisins and nutmeg Mix and sift dry ingredients. Add molasses and milk to suet. Combine mixtures and add raisins. Turn into a buttered mold, cover and steam 4 hours. Serve with hard Sauce. Mrs. Oswald Laliberte NUT PUDDING 1 c. soft bread crumbs 2 egg yolks 2 c. scalded milk % c. sugar 1 thSp. shortening juice and grated rind of 1 1 c. chopped nuts lemon and 1 c. chopped raisins 2 stiffly beaten whites of 1% tsp. salt eggs Mix bread crumbs, milk, shortening, nuts, salt, egg yolks, sugar, juice and rind of lemon. When all blended, add raisins and mix thoroughly ; then fold in whites of eggs; pour into buttered moulds. Bake 20 or 30 min. Serve with cream. Mrs. Oswald Laliberte TAPIOCA PUDDING Put 1 qt. of milk on stove and let heat, add 2 large thSp. of minute tapioca, yolks of 2 eggs, 1 tsp. of lemon extract, pinch of salt, 1 thSp. of sugar; stir until it thickens, re- move from fire, put into a pudding dish; then beat whites of the two eggs to a stiff foam and stir into the pudding. (1 or 2 bananas may be added if desired.) Miss N. F. Ryan PINEAPPLE TAPIOCA PUDDING Boil in double boiler 15 min., 4 heaping thSp. minute tapioca, 14 c. sugar, pnich of salt in qt. of hot water. Re- move from fire and add a c. of grated pineapple and sweetén. Serve with whipped cream. O. Holden St. MARY's CEHURCH AID cook Book 49 FLOATING ISLAND 1 pint cream 1 tsp. vanilla 1 c. sugar Whip cream, add sugar gradually, add vanilla. To 1 en- velope of minute gelatine add a little cold water, then a little hot water to dissolve it. (The amount of cold and hot water amounts to a half cup or a little over.) Allow it to become lukewarm. Whip into your whipped cream, sugar and vanilla. Set on ice in molds. CHOCOLATE SAUCE FOR FLOATING ISLAND 1 c. water 2 thSp. cocoa or 1/2 square % c. sugar chocolate Sift in 1 thSp. of corn starch with sugar and cocoa. Add water and boil until it thicknes. Let cool and chill. Chop- ped nuts may be added. To serve: Place mold in sauce dish and pour over chocolate sauce. Mrs. George Silk RUSSIAN CREAM 4 eggs 1/2 box gelatine dissolved 1 c. sugar in c. water 1 qt. milk Beat yolks of eggs and sugar together. Cook with milk in a double boiler like custard. Take off from the stove and add beaten whites then gelatine which is dissolved and a tsp. of lemon juice (strained.) Pour in to well wet mold and set on ice to harden. Serve with whipped cream. Mrs. C. L. Carney PINEAPPLE CREAM Beat the yolks of 3 eggs slightly and add grated rind of 1 lemon, juice 1 lemon, 1% c. sugar, pinch of salt. Cook over hot water, stirring constantly until mixture thickens. Remove from range and add 1% thisp. granulated gelatin soaked five min. in one-third cup cold water and two-thirds c. grated canned pineapple. When mixture begins to thicken add 1% c. heavy cream beaten stiff and the whites 3 eggs, beaten until stiff. Turn into a mold and chill. - Mrs. Charles Simpson 50 St. MARy’s CHURCH AID cook Book COCOANUT PUDDING Boil 1 pt. milk. Stir in three well beaten eggs, 2 thSp. sugar and 1% tsp. salt. Stir until it begins to thicken. Add 1 teacup cocoanut and let cook a few minutes. Have pud- ding dish lined with lady fingers or sponge cake. Pour custard over it and let bake slowly for half hour. Serve with whipped cream or foaming sauce made with 1 c. milk boiled, whites 2 eggs beaten with 1% c. powdered sugar. Add boiled milk, again beat until foamy and serve. Mrs. C. L. Carney APPLE SAUCE Wipe, pare and quarter sour apples; remove seeds and core; put into saucepan and add cold water to almost cover. Cook slowly until soft. Add about 1% c. sugar for each qt. apples. Cook a few minutes longer; remove from fire; add a little lemon peel and serve either hot or cold. Mrs. P. J. Breen DESSERT OF FIGS Wash whole figs and let them remain covered with cold water over night. Simmer in the same water for 1/2 hour or more. Serve cold in their juice with ground nutmeats powdered on them. Without the nuts this dessert is espe- cially good for children over three years old. - Mrs. Harriet Tully QUICK DESSERT 2 eggs 2 thºsp. sugar 1 pt. milk 1 tsp. vanilla Separate whites and yolks and beat whites until stiff. Bring milk to boiling point and drop a thisp. of the beaten white onto it. This will puff and should then be removed and placed in custard cup. Repeat until cups are filled. Beat yolks, sweeten, flavor and add to milk. When slight- ly thickened pour over whites. Sliced fruit may be adde if desired. Above will serve four people. - Mrs. A. G. Shepard St. MARy’s CHURCH Aid Cook Book 51 GINGER PUFFS 1 egg 1/2 tsp. soda !/2 c. sugar - 1% c. boiling water 1/2 c. molasses !/2 tsp. ginger 1% thsp. butter 1/2 tsp. cinnamon 1/3 tsp. salt 1 heaping c. flour Break egg into a dish; add 1/2 c. each of sugar and mo- lasses; add 1% thSp. of butter, dissolve 1/2 tsp. of soda into a 1/2 c. boiling water, and add to the mixture. Sift in 1% tsp. ginger and cinnamon; 1/3 tsp. of salt and a heaping c. of flour; mix all together; bake in muffin pans in a moder- ate oven 10 or 15 min. ; serve hot with butter. Miss N. F. Ryan DELICATE PUDDING 1% pts. milk, 2 thsp. corn starch, in the top of double boiler; when well-cooked remove from the fire; have beaten the whites of 2 eggs very light; stir them gradually into the mixture with 2 thSp. of sugar, a little salt, and flavor. Sauce—4% pt. milk scalded, add the yolks of 2 eggs, and 2 thSp. of sugar. Good warm or cold. - E. J. Whittaker - CREAM PUFFS 1. o. flour 1 c. butter 4 eggs 1 c. water Put water and butter on stove, let come to a boil, then add flour all at once, remove from stove and add eggs, one at a time. Drop from spoon on buttered pan one inch apart. Bake in hot oven. Mrs. James Laughnane - FILLING 1 egg 1 c. milk pinch salt 1 c. sugar 1 tsp. vanilla 1 thSp. flour Beat together and boil until it thickens, add vanilla. 52 St. MARy’s CHURCH AID cook Book CHOCOLATE SOUFFLE 1% c. sugar % c. milk 2 thSp. hot water 3 eggs 1% tsp. vanilla 1%, squares unsweetened 2 thºsp. butter chocolate 2 thºsp. flour Melt butter, add flour and pour on gradually, while stir- ring constantly milk; cook until boiling point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar and water and stir until smooth. Combine mix- tures, and add yolks of eggs well beaten; cool. Fold in whites of eggs, beaten stiff and add vanilla. Turn into a buttered baking dish and bake in a moderate oven 25 min. Serve with cream. Mrs. J. J. Hogan, Jr. ORANGE PUFFS 134 c. flour 4 tsp. baking powder % c. sugar 12 c. milk 1% tsp. salt 1 egg 14 c. butter 2 oranges Sift dry ingredients. Cream the butter, add sugar grad- ually, then the egg (well beaten.) Stir in the milk, then the dry ingredients, add the grated rind of oranges and 1 thep. of orange juice. Beat well and bake in well-greased gem pans 25 to 35 min. Serve with orange sauce made with orange pulp. ORANGE SAUCE % c. sugar 2 c. boiling water 2 thsp. flour 1% lemon juice juice and pulp oranges 1 thSp. butter Mix sugar and flour thoroughly; then slowly add the boil- ing water. Cook 10 min. Add the fruit juice, then the butter. Stir until the butter is melted, when sauce will be ready to serve. For economy, the butter may be omit- ted. It adds to the flavor, however. Mrs. Charles Simpson ST, MARy’s CHURCH AID cook Book 53 TOASTED MARSHMALLOWS 1 thSp. granulated gelatine Whites 3 eggs 1 c. boiling water 1% tsp. vanilla 1 c. sugar Macaroons Dissolve gelatine in boiling water, add sugar, and as soon as dissolved set bowl containing mixture in pan of ice- water; then add whites of eggs and vanilla and beat until mixture thickens. Turn into a shallow pan, first dipped in cold water, and let stand until thoroughly chilled. Re- move from pan and cut in pieces the size and shape of marshmallows; then roll in macaroons which have been dried and rolled. Serve with sugar and cream. Mrs. W. W. Buckley GREEN CORN CUSTARD 1 pt. milk 2 eggs 1 c. green corn piece butter !/2 green pepper pinch salt Mrs. Sarah Shattuck STRAWBERRY SHORT CAKE 2 c. flour 3 thsp. shortening !/2 tsp. salt % c. milk 2 thºsp. sugar 1 qt. berries 4 tsp. baking powder Sift dry ingredients; cut in shortening; add milk to make soft dough ; smooth out lightly. Bake in greased deep layer cake tin in hot oven 20 to 25 min. Split while hot and spread crushed and sweetened berries and whipped cream between layers; cover top with whipped cream and whole berries. Dust with powdered sugar and serve. Mrs. P. J. Breen COOKIES AND DOUGHNUTS ‘‘Variety great, to the ingenious maker.” OATMEAL COOKIES 1 c. molasses 1 tsp. soda dissolved in 1 c. brown sugar molasses % c. shortening pinch of salt 2% c. flour - 1 tsp. cinnamon 2% c. Quaker Oats 1 tsp. cloves 1 egg Drop on buttered tin C. Holden MOLASSES DROP CAKE 1 c. sugar - 1% c. molasses 1/2 c. lard (melted) 2 c. milk 1 egg Sift together 2% cups of bread flour, 1 tsp. each of soda, salt and cinnamon. Stir into liquid. Drop into little balls about the size of an English walnut on a greased tin. Leave plenty of space for cookies to spread. - - - - Mrs. M. F. Troy FRUIT COOKIES 1 c. of grated raw 1 tsp. of cinnamon potatoes Nutmeg and cloves to 1% c. of lard drippings taste - 1 c. of sugar 2 c. of chopped raisins or 1 tsp. of soda dates 2 tsp. cream of tartar flour to roll When cut brush over with milk, sprinkle with sugar and bake in quick oven. Mrs. M. F. Troy ST, MARy’s CHURCH AID Cook Book 55 DOUGHNUTS Beat 2 eggs very light, add small c. of sugar and beat again, add 1 c. of milk. Put 2 tsp. baking powder, a pinch of salt and 1 tsp. nutmeg. Flour to make soft dough. Knead it very little, and fry in hot fat. Mrs. James B. Laughnane - JOHNNY CAKE, 2 th9p, sugar 1/2 c. corn flour butter size of an egg 2 c. white flour 2 eggs well beaten pinch of salt 1% c. of milk - 2 tsp. baking powder Mix in order given. Can be made in muffin pans. - Mrs. James B. Laughnane CLAIM CAKES 2 C. flour 1. o. of milk 2 tsp. baking powder 2 eggs pinch of salt Beat well and add 1 box of clams. Drop in hot fat a spoonful at a time. - - C. Holden QUAKER MACAROONS 1 c. sugar 2% c. Quaker Oats 1 thep, butter 2 tsp. baking powder 2 eggs 1 tsp. vanilla Cream butter and sugar, add yolks of eggs. Add Quaker Oates to which baking powder has been added and add vanilla. Beat whites of eggs stiff and add last. Drop on buttered tins. Bake in slow oven. C. Holden RAISED DOUGHNUTS Make a sponge as for bread using 1 pt. of warm milk, and 1 yeast cake. When the sponge is very light add A. c. of butter, coffee cup of sugar, 1 tsp. of salt, /2 tsp. of soda, 1 the p. cinnamon. Stir in 2 well beaten eggs and add sifted flour until consistency of bread dough. Cover and let rise—roll out dough into sheet 4% inch thick—cut and fry in very hot lard. Mrs. T. F. O'Hara 56 sm. MARy’s CHURCH Aid cook Book BROWNIES 1 c. of sugar pinch of salt !/2 c. of butter 1%, c. of flour 2 eggs 1 c. of English Walnuts 2 squares of chocolate 1/2 tsp. of vanilla Cream sugar and butter, add eggs beaten very light, and stir in the melted chocolate and salt, add vanilla and pour into a square pan and bake 25 minutes. Cut in squares. Mrs. T. F. O'Hara SOFT GINGERBREAD With 1 c. of molasses mix 1 tsp. of soda until it foams. Beat in egg, J/3 c. soft lard, 1/4 c. warm water, 1/2 tsp. ginger and 2 scant cups of bread flour, pinch of salt. Bake 25 min. in hot oven. Miss N. F. Ryan CREAM PUFFS One-half c. butter and 1 c. of water boiled together. Add to this 1 level cup flour. Stir flour in quickly until mix- ture will be smooth. Add 4 eggs, beating each one in separately. Bake 25 minutes in moderate oven. One tsp. on buttered paper makes one puff. Fill with whipped cream or the following mixture: 1 small pt. of milk (bring to boil), 1 small cup of sugar, 1 or 2 eggs, as you like, 2 c. flour. Flavor with either lemon or vanilla. Mrs. Walter Connors DOUGHNUTS 4 potatoes 5 tsp. baking powder 1% c. milk 1 tsp, salt 2 eggs butter size of walnut 2 c. of sugar 1 tsp, nutmeg 5 c. of flour 1 tsp. lemon extract Cook potatoes and mash, add milk, salt, butter and sugar, eggs well beaten, nutmeg and lemon extract. Mix baking powder with flour, add to mixture. Roll 3% in. thick and fry in hot fat. Mrs. J. J. Hogan, Jr. St. MARy’s CHURCH AID cook Book 57 SOFT MOLASSES GINGER BREAD !/2 c. butter and lard 1% c. pastry flour mixed 1 tsp. ginger % c. sugar !/2 tsp. cinmamom 1 egg *4 tsp. nutmeg - 1/2 c. molasses last of all add /ø g. boil 1 tsp. baking soda dissolv- ing water ed in a litle hot water Mrs. J. J. Hogan, Jr. DOUGHNUTS 1 large c. of sugar 2 eggs 5 thep. of melted lard - Beat these together 5 minutes, then add 1 pt. Sweet milk 1 level tsp. of nutmeg 1 qt. of flour 3 level tsp. of baking pow. 1 level tsp. of salt Add gradually to liquid. Makes about 40 doughnuts and they will not soak fat. Mrs. Walter Connors PEANUT BUTTER, COOKIES Cream 2 thep, butter, add /ø c. peanut butter and cream again. Gradually beat in 1 c. milk, 2 tsp. baking powder, sifted with 2 c. of flour, 1/2 tsp. salt. Dredge with shred- ded cocoanut and bake in a quick oven. Mrs. M. F. Troy FILLED COOKIES 2% c. of flour 1 egg yolk and white 1% c. butter beaten 2 tsp cream of tartar 1 c. of sugar 1 tsp. soda 1% c. of milk Work the shortening with flour. Filling 1 c. ground raisins 1 tsp. flour 1/2 c. water 1 tsp. vanilla 1/2 c. sugar Cook until thick. Mrs. Frank J. Powers 58 sm. Mary's CHURCH AID cook Book COCOANUT DROP COOKIES One cup brown sugar, 1 c. of butter (or butter and lard) or lard, 1/2 c. sour milk with 1 tsp. soda dissolved in it, 1 tsp. baking powder, 1 c. cocoanut. Mix flour enough to make stiff batter and drop with teaspoon in greased pan. Bake in rather a quick oven. Mrs. George Silk G.INGER BREAD 4% c. granulated sugar 1/4 tsp. cinnamon 4% c. molasses 1/4 tsp. salt 1 tsp. shortening (butter) 1% c. white flour - or lard) 1 tsp. soda dissolved in 1 % tsp. ginger c. of warm coffee o 1/4 tsp. cloves Water - Mrs. J. W. Smythe CUPCAKES - 2 eggs 1 tsp. baking powder 1 c. sugar - - 1/2 c. hot milk - 1%, c. flour 1 tsp. butter . 1 tsp. desired flavoring Beat eggs well, add sugar, beat again, add flour with baking powder, flavoring, melt butter in hot milk, add last. Mrs. W. H. McGilpin CALIFORNLA DROP CAKES Cream together 43 c. butter with 1 c. sugar, add 1 c. mo- lasses, 1 c. milk and 4 c. flour sifted with tsp. soda, cin- namon and salt. Drop by spoonfuls on buttered tin. Bake in quick oven. Makes two dozen. FRUIT COOKIES 1 c, sugar 2 tosp. hot water 4% c. molasses 2% e. flour % c butter 1 c. raisins 2 eggs Salt and spice % tsp. soda Bake in a thin sheet and cut in squares. Mrs. J. F. Power ST, MARy’s CHURCH AID cook Book 59 OATMEAL COOKIES 1 egg !/2 c. fine oatmeal 3/4 c. sugar 2 c. flour A c. thin cream 2 level tsp. baking powder 3/4 c. milk - 1 tsp. salt Roll out and bake in a moderate oven. Mrs. M. F. Troy v ANILLA cookies 1 c. sugar 2 thSp. milk 34 c. butter 2 tsp. baking powder 2 eggs - 1% tsp. vanilla Flour enough to make as soft as can be handled. - Mary A. Ryan * OAT MEAL COOKIES 34 c. of butter 1% e. flour 1 c, sugar * . % tsp. soda 2 well beaten eggs 1 tsp. cinnamon 2% c. Quaker Oats 1 tsp. vanilla 1 c. chopped raisins /4 tsp. salt Mix with knife and drop from teaspoon onto buttered tin. Bake in moderate oven. Mrs. A. G. Shepard SOUPS ** Hof dishes hot cold dishes cold.” POTATO AND CELERY CHOWDER 2 even thsp. flour !/2 c. celery cut the same 1 th9p. butter 2 c. boiling water 1 small onion 3 c. scalded milk 1% c. potatoes (cubes) little pepper Way of preparing: Cook the potato, celery and onion in boiling water, to which salt and pepper has been added. Mix butter and flour well and add to scalded milk. Add to this the cooked potatoes and celery and pepper and boil together for a few minutes and serve. Mrs. C. L. Carney CELERY SOUP 2 c. celery 2 c. scalded milk 1 qt. cold water 1% tsp. salt 2 slices onion 1 blade mace 4 thesp. butter Cayenne 2 thep. flour Celery salt Chop celery, cook in water until tender. Cook onions and mace in milk 20 minutes, strain. Melt butter, add flour and seasonings and combine mixtures. Cook 5 min. and serve with 1 thsp. whipped cream to each service. - Mrs. D. T. Morrell SQUASH SOUP Two c. of cooked squash, 1 onion cooked with squash /3 hour in double boiler, 1 quart of milk, 3 heaping tsp. of flour, 1 th9p. of butter, blend together and put into boil- ing milk. Then add squash, cook 10 min., strain, add pepper and salt to taste. Serve with spoonful of whipped Creºl. Mrs. Charles Simpson St. MARy’s CHURCH AID cook Book 61 CORN CHOWDER Three c. corn cut from cob, 3 c. potatoes diced, boiled not very soft, 2 onions chopped and browned lightly in but- ter. Heat 3 c. milk in a double boiler. Add to milk 3 rounding thSp. butter, rubbed smooth in 5 level thSp of flour. Use water potatoes are cooked in. Add corn, onions and potatoes to milk and cook 15 minutes. Add salt and pepper to taste. Mrs. W. J. Richardson SOUP Rich bouillon blanc, add to it asparagus tips, boil till tender, pass through a tanis, bring to a boil again, thicken with roux, add asparagus heads and equal quantity of Cream Sall Ce. Mrs. Sarah Shattuck CREAM OF CABBAGE SOUP 1 small cabbage 1 onion 2 c. Water 2 thsp. flour 2 c. milk 2 the p. butter - Salt and pepper to taste Chop cabbage, add water, cook until tender, press through a sieve. Melt butter, add onion, cook slowly 5 min., add flour, scalded milk and cabbage mixture, cook 5 min. Add seasoning, strain and serve. Mrs. T. P. Jowett VEGETABLE SOUP Cook a small beef bone weighing 2 or 3 lbs until meat drops off, add to the liquid 2 carrots and 1 turnip chopped fine and cook until nearly done then add potatoes cut in small pieces. When done add dumplings. Mrs. T. P. Jowett HAMBURG STEAK SOUP Take 3 slices of salt pork and 3 onions, fry brown, add 1% lbs. Hamburg, heat through, add a little rice and carrot (cut fine), 2 quarts of boiling water, salt and pep- per to taste and thicken; boil until vegetables are cooked. A little more water may be added if liked. - - - - Ellen J. Whittaker 62 St. MARY'S CHURCH AID Cook Book VEAL SOUP FOR DINNER 6 lbs. knuckle of veal 3 to 4 stalks celery 4 qts. cold water 1 onion 1 th9p, salt little pepper Wipe the veal and cut meat fine and break the bone. Put it into a kettle and cover with cold water. Skim as it boils and when clear add seasoning. Simmer until the meat falls from the bones. Strain and when cool remove fat. Use it for white or delicate soup. Mrs. C. L. Carney CORN SOUP 1 ean corn 2 thSp. butter 2 c. cold water 2 tosp. flour 1 small chopped onion 1 tsp. salt 3 c. of hot milk % tsp, pepper Chop corn and cook with onion and water about 1% hr. Scald milk, melt butter, add flour to melted butter, smoothing out all lumps. Add hot milk very slowly, cook 5 minutes, add salt and pepper. Rub corn through a strainer and add to milk mixture. Cook 3 minutes and serve with toasted crackers. Mrs. Josephine Delehanty CELERY SOUP 3 c. celery (cut in 12-inch 1 slice of onion pieces) 3 th9p. butter 1 pt. of boiling water 1/4 c. of flour 2% e. of milk salt and pepper Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. The outer and old stalks of celery may be utilized for soup. Croutons. - Cut stale bread in 14 inch slices, remove crusts. Spread thinly with butter. Cut slices in 4 inch cubes, put in pan and bake until a delicate brown. Mrs. Chas. Simpson ST. MARy’s CHURCH AID cook Book 63 CREAM OF TOMATO SOUP 1 qt. tomatoes 2 thSp. butter 1 qt. Sweet milk 1 tsp. salt 1 thSp. sugar 44 tsp. pepper 1 onion 1/2 c. water 2 thSp. flour - - Way of preparing : Scald the milk with the onion, when scalded remove the onion and add flour, mix with cold water, taking care to keep the mixture free from lumps. Cook the mixture 15 minutes, add the sugar and butter, add tomato to mixture and strain into tureen and serve. - Mrs. C. L. Carney. JULIENNE SOUP Remove fat from strong soup stock. To each quart of cold stock allow 1 egg—white and shell. Place over fire and stir constantly until boiling point is reached. Boil 2 minutes, then simmer 20 minutes. Remove scum and strain through double cheese cloth over fine strainer. Season and add cooked carrot cut in small fancy shapes and a few peas. Serve very hot. Bessie Monahan CREAM OF SPTNACH SOUP Cook 2 quarts spinach 30 minutes in 3 c. boiling water; drain, chop and rub thru a sieve; add four cups chicken stock, heat to boiling point, bind with 44 c. butter and 14 c. four cooked together and add 2 c. milk. Season with salt and pepper. M. G. Butler TOMATO SOUP 1 qt. tomatoes !/2 tsp. pepper 1 qt. cold water 1 thºp. butter 1 onion 4 thSp. flour 1 thSp. sugar 2 stalks celery 2 tsp. salt Chop onion and celery fine and add to tomatoes, boil 20 minutes, take off and strain, return to fire, beat flour and butter until smooth and stir into soup. Cook 10 minutes longer. Serve with dainty crackers. Mrs. C. L. Carney 64 ST. MARy’s CHURCH AID Cook Book SPLIT PEA SOUP 1 c. dried split peas 1 ham bone 3 qts, cold water 2 thSp. flour 1/3 onion % tsp. pepper 4-inch cube salt fat pork 1% tsp. salt Pick over peas and soak over night, drain, add cold water, pork, ham bone and onion. Simmer 3 or 4 hours, or until peas are soft. Rub through a sieve. Add the flour mixed with cold water to the soup. Boil 5 minutes, stirring constantly. Add seasonings. Cubed potatoes or boiled. parsnips may be added to the soup; tomato juice and green peas may be added to give variety. Mrs. P. J. Breen MOCK BISQUE SOUP 1 pt. tomatoe puree with 2 dessert spoons of flour % tsp. soda 1 thep, butter 1 pt. of hot milk Blend together, pour in hot milk and beat. - Mrs. Sarah Shattuck TOMATO SOUP One quart or 1 can of tomatoes, cook with 1 qt. of cold water 1–2 hour, strain through a fine strainer, add salt, pepper and butter the size of an egg and thicken with 1 tsp. of flour wet with a little cold water. Serve hot. Mrs. M. F. Maloney TOMATO SOUP 1 sweet pepper 1 leaf cabbage 1 onion - 2 cloves 1 carrot 2 qts, unpeeled ripe tom- 1 turnip minced fine atoes - sprig of parsley 1 thSp. salt same of celery % tsp. pepper 1 piece bay leaf 2 tsp. sugar Cover and simmer 1 hour. Season. Strain through colander. Thicken with 1 thsp. fat and 1 th9p. flour. - Mrs. P. J. Breen ST, MARY's CHURCH AID cook Book 65 TOMATO BISQUE 1 can tomatoes 2 c. milk 2 tsp. sugar 2 tsp. flour % tsp. soda 1% tsp. salt % onion chopped % tsp. pepper Cook tomatoes, onions and sugar for 15 minutes. Strain. Make sauce of milk and flour and add tomato mixture. Cook 5 minutes. Mrs. Josephine Delehanty CLEAR, VEGETABLE SOUP 3 lbs, lean beef from the 1 tsp. pepper corns the middle of the round 1 thSp. salt carrot 3 lbs. marrow-bone 1 turnip 3 qts. cold water Onions, celery, 43 c. each, cut in dice. Wipe and cut meat in inch cubes, put 9% of meat in soup kettle and soak in water 30 minutes; brown remainder in hot frying pan with marrow from marrow-bone. Put brown meat and bone in kettle, heat to boiling point. Skim thoroughly and cook to a temperature below boiling point 5 hours; add seasonings and vegetables, cook 1 hour, strain and cool, remove fat. Mrs. Delia Coakley TOMATO BISQUE 1/2 c. tomatoes 1 thep, cornstarch 1 qt. milk 1 tsp. salt 2 thSp. butter #4, salt spoon pepper dash cayenne Stew tomatoes till very soft, then strain, place strained tomatoes in a granite sauce pan. Add the soda. When it stops foaming add the butter, a small piece at a time. If added all at once it will show an oily line. Add salt, pepper and cayenne. Put the milk in a double boiler and seald, mix the cornstarch with a little cold milk and add to the milk. Let cook about 15 minutes. Pour milk into the tomatoes, beat well and serve at once. Mrs. R. F. Gough 66 ST. MARy’s CHURCH AID Cook Book BISQUE SOUP Equal parts of milk and strained tomato (1 pt. each), heat in separate dishes; to the tomato add piece of butter size of walnut, salt and a little nutmeg, pinch of soda. Let milk boil, thicken slightly with flour, pour tomato into milk. - C. Holden FISH “From the rude sea’s enraged and foaming mouth.” TOMATO SAUCE FOR FISH Take equal quantity of good stock and tomatoes—a veal shank, a ham Shank and a few herbs—a few sliced vege- tables and bay leaves—a little sugar. Boil till vegetables are done, thicken with roux, strain. Some like a little garlic added—some do not. Mrs. Sarah Shattuck SCALLOPED OYSTERS One quart solid oysters, cleaned and drained, 2 c. fine cracker crumbs. Rub pudding dish with butter then put layer of cracker crumbs and a layer of oysters. Add pep- per and salt and small piece of butter on the layer and so on until dish is filled, using cracker for the top layer. Moisten well with milk and bake 1 hour. - Mrs. C. L. Carney OYSTER, COCKTAIL Mix 2 thep. tomato catsup, 1 thSp. each of horseradish, Worcestershire sauce, vinegar, lemon juice and 2 tsp. each of minced onion, salt and Tabasco sauce. Keep on ice several hours and serve 1 thSp. in each cocktail glass containing 5 small oysters. Bessie Monahan CoCKTAIL SAUCE 3 thºsp. vinegar 5 tsp. of lemon juice 3 tosp. grated horse rad- 4% tsp. Tabasco sauce ish pinch of salt 3 th9p. tomato catsup Mrs. T. F. O'Hara 68 St. MARy’s CHURCH AID Cook Book SCALLOPED OYSTERS 1 qt. oysters 2 eggs beaten light 1 pt. heated milk pepper and salt to taste a scant cup of butter be- 20 common crackers roll- fore it is melted ed very fine Stir milk, eggs, butter, seasonings and crackers together, then stir in oysters and liquor lightly. Butter your baking dish, pour in mixture and bake until nice light brown % hr. Be sure fire is not too hot or mixture will be hard around the sides. Mrs. Thomas J. Carey SCALLOPED LOBSTER Butter a deep dish and cover bottom with fine hard bread crumbs. Put on this a layer of chopped lobster with pep- per and salt, so on alternately until the dish is filled having crumbs on top. Put on bits of butter and moisten with milk and bake 20 minutes. Mrs. T. O’Hara FRIED BLUE FISH Clean, wipe dry, inside and out. Sprinkle with flour and season with salt. Fry in hot butter or sweet lard, 1/2 lard and 4% butter make a good mixture for frying. The moment fish is done to a good brown, take them from fat and drain in hot strainer, garnish with parsley. Mrs. M. F. Maloney CREAMED OYSTERS AND BROWN BREAD TOAST For Sunday Night Supper Take a pint of moderate sized oysters and cook in their liquor until their edges curl. Drain and add to a cream sauce made with 1 c. milk, 1 thSp. flour level and 1 thep. butter. Cook over a very low gas; when the sauce is smooth add the oysters. Turn the gas still lower and let all simmer for 3 minutes. Pour into a chafing dish filled with hot water underneath and serve sprinkled with chopped parsley. Pass small slices of Boston Brown bread toasted and well buttered. Mrs. Harriet Tully ST, MARy’s CHURCH AID cook Book 69 CRAB MEAT OR LOBSTER NEWBURG 2 thep. flour 1 egg well beaten butter size of an egg 1 qt. milk 1 tsp. made mustard 1 can crabmeat or lobster (with milk) Over fire melt butter slowly until soft and add flour. Mix well and add tsp. of made mustard. Add 1 qt. of milk gradually and beaten egg, stirring constantly. Add crab meat when thickened and salt and pepper. Mrs. George W. Silk OYSTER, COCKTAIL mix 8 small raw oysters 1 tsp. celery finely chop- 1 thSp. tomato catsup ped 12 thep. vinegar or lemon 1 tsp. Worcestershire juice Sallòe 2 drops Tabasco salt to taste Chill thoroughly and serve in cocktail glasses or cases from four green peppers placed in a bed of cracked ice, and lettuce, garnish with strips of pimento. M. G. Butler OYSTERS ON HALF SHELL Brown bread sandwiches; pass Tabasco sauce and vinegar. Serve oysters in deep halves of the shells, allowing 6 to each person, arrange on plates with 4 of a lemon in the center of each plate. For sandwiches, cut brown bread very thin, spread with cream cheese and cut up olives. Miss Delia Coakley SWEDISH FISH PIE Make a rich pie dough; line a deep pie-dish with the paste and bake. Then fill with chopped boiled fish, oysters, shrimps and some chopped mushrooms. Sprinkle with salt, paprika and the grated peel of a lemon; add juice of the lemon, 3 thep. of melted butter and a beaten egg. Cover with pie-crust and bake 20 minutes. Mrs. M. Borgeson, Westville 70 ST, MARY's CHURCH AID Cook Book FRIED SMELTS Clean smelts, leaving on heads and tails, sprinkle with salt and pepper, dip in flour, egg and crumbs, fry in deep fat 4 minutes. As soon as smelts are put into fat, remove fat to back of range so that they may not become too brown before cooked through; arrange on hot platter, garnish with parsley, lemon. Serve with potato balls and cole slaw. ! - Miss Delia Coakley BAKED CODFISH One cup after it is soaked, 3 c. mashed potatoes, 4% c. milk (hot), 1 thsp. butter melted in hot milk, 3 hard boiled eggs. Chop fine a little parsley, mix all together and bake 1/2 hour in a well-buttered mould in a moderate oven. Serve with egg sauce. Mrs. M. Borgeson, Westville FISH CRESCENTs Prepare force meat in the following manner: Pound in a mortar 2 lbs. of halibut from which the skin and bones have been removed. Add to the fish, while pounding, the whites of 2 eggs, a little at a time, and pass through puree strainer. Add gradually 4% c. cream, season with salt, pepper, grated onion and lemon juice to taste. Shape in crescent forms, dip in crumbs, slightly beaten egg yolk and crumbs again. Fry in deep fat and garnish with Water-gress. Bessie Monahan CODFISH STEAK (New England Style) Select fresh codfish, medium size, cut in steak cross-wise of the fish, about 1% in. thick; sprinkle a little salt over them and let stand 2 hours. Cut in dice salt fat pork, fry out the fat, and remove the crisp bits of pork. Put the codfish steaks in a pan of corn meal, dredge them with it, and when pork fat is smoking hot, fry the steaks in it to a dark brown color on both sides. Squeeze a little lemon juice over them, and serve with hot old- fashioned well-buttered Johnny Cake. Ellen J. Whittaker ST. MARY's CHURCH AID Cook Book 71 BAKED HADDOCK Four lbs. of haddock. Wash and dry. Make a stuffing of bread crumbs, 1 small onion, slice of salt pork. Chop all together, add 1 tsp. salt and 2 tsp. poultry dressing. Mix soft with warm water. Stuff and bake 1/2 hours, basting often. - Mrs. C. L. Carney GRAVY (For Haddock) Add 1% c. milk to pan which fish is taken from, and when it commences to boil add 2 th9p. flour well smoothed. Salt. A little cream when taken from the fire and serve. Mrs. C. L. Carney BAKED SALMON One can of salmon, pour off all the water, put salmon into a baking dish. One pint of milk (boil). Cream 1 thsp. of butter and 1 of flour together and when milk boils stir in gradually and smoothly a little parsley chop- ped fine and juice of a small onion, add black and red pepper and salt to taste. One egg well beaten, pour over the salmon, sprinkle cracker dust over it and bake. - C. Holden BOILED COD Take the head and shoulders of a good sized cod, scrape and wash clean, rub a handful of salt upon it. Flour a cloth and tie the fish in it. Put into boiling water and boil /2 hour. Take the fish carefully from the cloth and serve with egg sauce. Mrs. T. P. Jowett ROYAL SCALLOP 2 hard cooked eggs - 2 c. medium white sauce 1 c. salmon or tuna fish 2 c. seasoned crumbs Mash eggs fine with a fork. Grease baking dish and ar- range food in layers—crumbs, fish, egg and sauce. Re- peat, finishing with crumbs on top. Bake until brown. Any cold meat or fish may be substituted for salmon. When using ham, use scant salt in sauce. - Mrs. Leon A. Caron 72 ST. MARY'S CHURCH AID Cook Book FISH STUFFING 2 c. cracker crumbs few drops onion juice 1/2 c. butter 1 tsp. each parsley, capers, % tsp. salt pickles, finely chopped % tsp. pepper Mix ingredients in order given. Add hot water to moist- en. The onion may be put thru food chopper and used. The capers, pickles and parsley may be omitted too. This recipe makes enough for a haddock weighing 3 lbs. Mrs. Charles Simpson BOILED SALMON One and a half-pound piece of salmon; put in double boiler with good slice of butter; season with salt and pepper, a little parsley, mace, thyme, sage, celery and onion. Cover tightly and let steam 11% hours without uncovering. Then add 1% glasses white wine with a little lemon juice. Steam 20 minutes longer and serve. Bouillon may be used instead of wine, if preferred. - Mrs. M. B. Borgeson BOILED HALIBUT Clean and wipe fish as dry as possible, tie in a piece of cheese cloth to prevent scum being deposited on the fish. Put in enough boiling water to cover, to which has been added salt and lemon juice. (Salt gives flavor; lemon juice or vinegar keeps the flesh white.) Time required for boil- ing fish depends on extent of surface exposed to water. Fish is cooked when flesh leaves the bone no matter how long the boil. HUNTINGTON SAUCE Melt 3% thsp. of butter, add 3 thisp. of flour and stir until well blended; then pour on gradually while stirring constantly 1 c. of boiling water. Bring to boiling point and add 1/2 c. cream, 44 c. shredded almonds, 8 olives stoned and cut in quarters, 1% thsp. lemon juice, 4% tsp. salt and a few grains cayenne. Mrs. Charles Simpson ST, MARy’s CHURCH AID Cook Book 73 MOULDED HALIBUT 1 lb. raw halibut % tsp. celery salt 1 pt. soft bread crumbs 1 tsp. salt 1 c. light cream whites of 4 eggs Mince fish fine (raw, pick apart). Cook crumbs and sea- soning with cream until it makes a smooth paste. Add this to fish and fold in with whites of eggs beaten stiff. Pour in buttered bread tin, set in a tin of hot water and bake in a moderate oven 34 hr. (If not delicately brown then allow it to become so). ALMOND SAUCE FOR MOLDED HALIBUT 1/4 lb. blanched almonds 1 tsp. salt finely chopped % tsp. pepper 2 thsp. butter 1 pt, thin cream 2 thSp. flour - Brown almonds in butter and add flour and seasoning Stir in cream slowly. Cook until the consistency of thiek cream. Pour sauce over halibut after removing from baking pam and serve. - Mrs. G. W. Silk MEATS “Some hae meat and camma eat, And some hae name that want it, But we hae meat and we cam eat, Sae let the Lord be thank it.” RoAST LAMB BRowNED POTATOEs The lamb is roasted in the usual way, and when it is half done place around it medium sized white potatoes, which have been washed, pared and sprinkled with salt, pepper and a little flour. Baste the potatoes with the fats in the Dan, Ellen J. Whittaker - - BOTTOM ROUND ROAST - 5 or 6 lb. bottom round 2 onions 1% lb. bacon 1 carrot pepper and salt Put holes in meat with paring knife and put in 1/2 slice bacon. Do this on both sides until bacon is used up, put in dripping pan with butter or bacon fat and the onion and carrot cut up small, and brown meat good on both sides on top of stove. When all is brown put in a little water in pan, put into oven and cook slowly 4 to 5 hours. When done take out meat, strain and thicken the gravy. Mrs. T. P. Jowett GOULASH Two lbs. beef, rather tough piece; 1 lb. pork, lean and not too tender; % lb. beef kidney, cut in pieces about 4% inch thick. Pour 2 glasses of claret over it; very little water; 1 big onion, salt and a little paprika, 1/4 lb. butter not to be smothered too long. Have gravy not too fat. Mrs. Sarah Shattuck ST. MARY'S CHURCH AID Cook Book 75 ROAST LEG OF LAMB Leg of lamb weighing about 8 lbs. Sprinkle with salt and pepper and flour. Put it into the roasting pan with a quart and a half of cold water, let it steam on top of the stove until tender. Then take and put it in the oven until brown, basting often. For gravey: Take the fat off of the liquid if too greasy, then take 3 thSp. of flour, mix smoothly, stir into liquid and cook for 5 minutes. Strain and serve. - Mrs. C. L. Carney STEWED BRISKET OF BEEF Put the part that has the hard fat into a stew pot with a small quantity of water; let it boil up and skim it thoroughly; then add carrots, turnips, onions, celery. Stew till extremely tender; then take out all the flat bones and remove all the fat from the soup. Either serve that and the meat in a tureen, or the soup alone, and the meat on a dish garnished with some vegetables. The fol- lowing sauce is much admired served with the beef. Take half a pint of the soup and mix it with a spoonful of cat- sup, a tsp. of made mustard, a little flour, a bit of butter and salt: boil all together a few minutes, then pour it around the meat. - - - Mrs. A. H. Dubey HUNGARIAN GOULASH - 3 lbs. veal cut in cubes % tsp. paprika 3 large potatoes sliced 1 c. butter or drippings 11% c. of water 1 c. of cream 1 tsp. salt !/2 tsp. black pepper 3 large onions sliced Put 'butter or drippings in kettle on range, when hot add the onions and fry a nice brown, add veal and cook until brown. Add water, cover closely and cook very slowly until meat is very tender. Then add seasoning and place potatoes on top of meat. Cover and cook until potatoes are tender and fall apart, then add cream and cook 5 minutes longer. This will serve 6 persons. - . . - Mrs. J. H. Breen 76 ST, MARy’s CHURCH AID Cook Book A GOOD SUBSTITUTE FOR SMALL FAMILY FOR ROAST BEEF One slice round steak cut 2 to 2% inches thick. Pound in on both sides of steak as much four as steak will hold with wooden potato masher. Cut off fat and brown steak in it on spider. Both sides. Place in pot or casserol— salt and season and barely cover with water. Cook on simmerer until tender. Takes 2 hours or more. Vegetables may be cooked with steak. Mrs. George Silk. TURKISH PHILAFFE 1% lbs. round steak (or 2 medium sized onions hamburg) 2% c. water 1 c. tomatoes pepper and salt 1 c. rice Put steak and onions through meat chopper. Fry onions brown in a little butter and then fry the ground steak real brown. Pour water in the frying pan and put in the tomatoes (stewed tomatoes canned), and rice. Bake about 1 hour. Serve with mashed potatoes. - Mrs. George Silk FILET MIGNON Three lbs. tenderloin. Have tenderloin cut in strips 5% inches long, 1% inches wide and not more than 1% inch thick. Wipe and rub with salt and pepper, roll each and skewer with toothpicks. Place directly under flame to broil. When seared, finish broiling by placing as low as possible in the oven without decreasing the flame. MUSHROON BROWN SAUCE 1 c. milk 3 thisp. flour (browned) double quantity flour used, because it is browned Cook until creamy. Add 1 c. fresh mushroons cut in small pieces; if large; and cooked in fat a moment, or add 1/4 c. stock in which 4/3 c. dried mushroons have been soaked, and cooked, and strained. Bessie Monahan ST. MARY's CHURCH AID Cook Book 77 BEEF LOAF WITH EGGS 2 lbs. Hamburg steak 1 tsp. salt 1 c. bread crumbs 1 tsp. pepper 2 c, milk 1 tsp. sage 2 eggs 1 Onion chopped fine Have ready 3 or 4 hard boiled eggs and put a layer on half of the meat loaf, in a buttered pan put eggs and then put the rest of the meat in. Bake in oven 1 hr., dot butter on top before putting in oven. Mrs. T. P. Jowett HAMBURG STEAK Fry an onion (cut very fine) in frying pan with a little butter, slowly till golden brown. Add 1 lb. of hamburg steak. Cook under cover, turning ocassionally until cooked. Season with salt and pepper and add from 4% to 34 of a can of Campbell's Tomato Soup (depending on folks’ taste for more or less liquid). This goes well with mashed potato or for supper; can be spread on toast. Mrs. George Silk PLANKED STEAK 1% lbs, bottom round 1 can tomato soup steak 1 c. water 2 onions sliced small bay leaf 2 carrots sliced pepper and salt Brown steak on both sides in skillet, put into small drip- ping pan, add vegetables. Bake in covered dish in oven about 1 hour. Thicken if necessary. Mrs. T. P. Jowett FILLET OF BEEF Wipe a 4-pound fillet, trim and remove fat; put 4% lb. butter in frying pan and when melted add fillet and turn frequently until the entire surface is seared and well browned, then turn occasionally until done, the time re- quired being about 35 minutes; remove to serving dish. Make a brown gravy, add to it 1% lb., fresh mushroons sauted in butter 5 minutes, put around the meat, garnish with parsley and serve. Miss Delia Coakley 78 ST. MARy’s CHURCH AID cook Book ENGLISH BEEFSTEAK DUMPLING One lb. round steak cut in 1 inch pieces. Line large bowl with rich pie crust, leaving about 3 inches about edge to cover over. Put a layer of cut meat, season with salt, pepper and butter and repeat until all is used. Add 4 thSp. of water and cover with crust and tie in wet muslim pudding bag and boil 3 hours. Served with baked potatoes. Good dinner for busy day. Mrs. John Butler LEG OF LAMB Take a leg of lamb, lard freely, two large onions, 6 slices of oatmeal bread and a stick of celery, plenty of water. Cook until gravy browns down, then strain. Mrs. Sarah Shattuck - BEEF LOAF 2 lbs. hamburg steak 1/3 c. cracker crumbs 2 thsp. salt 2 eggs well beaten 44 c. sweet cream % tsp. black pepper 1 large onion chopped fine 2 thSp. melted butter Mix all well together. Bake in buttered dish 1 hour. Mrs. W. J. Richardson MOCK RABBIT Cut 1/4 lb. of salt pork in small pieces and fry brown. Add 2 thick slices of bread and cook 1 min. longer. Add this to 1 lb. chopped beef, 12 lb. of sausage meat, 1% chop- ped onion and 1 egg. Form in a long cake and bake in a hot oven 10 min. Before serving place on top strips of bacon and serve as a garnish. Mrs. M. F. Troy - BEEF LOAF 3 lbs. raw beef - 8 thsp. rolled crackers 2 eggs butter size of an egg 1 thSp. salt 1 c. hot water Put meat through meat cutter, add other ingredients, press in well-greased pan and bake about 11% hrs. Mrs. John Butler St. MARy’s CHURCH AID Cook Book 79 TTALIAN ROAST Chop rather fine 1 lb. of roast beef, 1 lb. of roast veal, 1 lb. of roast pork and one small onion. Mix together, sea- son well with salt, pepper, and a thsp. of chopped parsley. Mould in a loaf, spread butter over the top, place in a dripping pan and bake in a quick oven 114 hrs. When done serve with gravy made the same as for roast beef. Mrs. M. F. Troy ROAST BEEF Wipe meat with damp cloth. Trim and tie into shape. Put piece of fat in bottom of pan. Arrange meat on rack in pan-dredge with salt, pepper and flour. Baste every 10 or 15 min. Allow to brown 10 or 15 min. per lb. of meat. When done remove to hot platter. Thicken gravy in pan with browned flour, adding more water as neces- sary and add seasoning. Mrs. M. F. Maloney BEEF LOAF One and one-quarter lbs. hamburg steak. Put 1/4 lb. lean salt pork, 1 onion and crackers to fill 1% measuring c. through meat chopper. Add to hamburg steak and mix well. Salt and pepper. Milk enough to stick ingredients together. Rub outside of patted loaf wtih melted butter. Roll in extra cracker crumbs. Press into a bread tin and bake from 1 to 1% hrs. in moderately hot oven. I add an unbeaten egg before I add the milk for thickening and holding loaf together better. Mrs. George Silk BEEF LOAF 3 lbs. beef 2 eggs 1% lb. salt pork 1 tsp. salt chopped together 1% tsp. pepper 2 large c. bread crumbs 1 tsp. cinnamon Mix with milk until like a stiff batter, mold into a loaf and bake. This is very good hot for dinner, but better cold for lunch or supper. Mrs. Borgeson 80 ST, MARY's CHURCH AID Cook Book AMERICAN CHOP SUEY One cup macaroni broken in small pieces and boiled in salted water until done, 1 large onion fried in water until water all cooks away, and then brown in butter, 1/2 lb. hamburg steak; cook in pan. Strain macaroni, add onion and meat and cover all with one can hot tomato soup. Good for lunch or supper. Mrs. Josephine Delehanty COLD ROAST WARMED NO. 1 Cut from the remains of a cold roast the lean meat from the bones into small thin slices. Put over the fire a fry- ing pan containing a spoonful of butter or drippings. Cut up 4/4 of an onion and fry it brown, then remove the onion, add the meat gravy left over from the day before, and if not thick enough add a little flour, salt and pepper. Turn the pieces of meat into this and let them simmer a few minutes. Serve hot. Mrs. A. H. Dubey COLD ROAST, WARMED NO. 2 Cold rare roast beef may be made as good as when freshly cooked by slicing, seasoning with salt, pepper and bits of butter; put it in a plate or pan with a spoonful or two of water, covering closely, and set in the oven until hot, but no longer. Cold steak may be shaved very fine with a knife and used the same way. Mrs. A. H. Dubey PLYMOUTH SAUSAGE BALLS & CLUB POTATOES Use only very fresh sausage meat. Form into small balls and toss into flour. Fry in a pan with a little bacon fat, rolling the cakes around until well browned on all sides. Remove to your small warming oven and placing a little more fat in the pan, fry 2 thin slices of white onion when soft add 2 c. of diced cold boiled potatoes. Toss over and over and dish up piping hot but not browned. Heap on a wide platter; salt and pepper, and lay the sausage balls around the edge with the potatoes in the Center. - Mrs. Harriet Tully ST. MARY's CHURCH AID cook Book. 81 ROAST LOIN OF PORK Wipe pork with wet cloth. Put into pan in very hot oven for 20 min., or until well seared, then add 1 tsp. salt, 4% tsp. pepper and 1 cup cold water. Roast 30 min. for each pound. Add water as necessary. Mrs. P. J. Breen |PORK CHOPS AND FRIED APPLES Select tender pork chops and fry well. Place in oven with the gas low while you are getting the apples ready. Use any kind of apples and slice about 1/3 inch thick. Cut out the core part and fry in the pork drippings. Turn them when they begin to get brown. They will cook in a few minutes. Bring to the table on a platter, alternat- ing chops and apples. The skins should be left on. Mrs. Harriet Tully VEAL LOAF 4 lbs. veal 1 tsp. salt 4 or 5 crackers rolled fine 1/2 tsp. pepper 1 c. liquid in which meat is cooked in Prepare as follows: Chop veal very fine, add salt and pepper, cracker crumbs and eggs well beaten. Mix all together, moisten well with liquid. Grease a bread pan, put mixture in, pressing it down firmly, cover and bake over 1 hour. Uncover and bake an hour longer to brown. Slice when cold. Mrs. C. L. Carney STEWED POTATOES Cut cooked potatoes in cubes, season with 1 tsp. of salt and a little pepper. Add 1 c. milk, 1 c. cream, 2 thsp. flour mixed smooth in 3 thep. of milk. Add to potatoes, cook until it thickens. Then serve. Mrs. C. L. Carney LOIN OF WEAL ROASTED Make a stuffiing and lay it in the loin, then tie up. Put into the dripper with a little water. When nearly done dredge with flour and baste with butter. Add a little more water and make a nice brown gravy. C Holden 82 ST. MARy’s CHURCH AID Cook Book ROAST TURKEY Dress, stuff and truss a 10 to 12-pound turkey. Rub the entire surface with salt and then spread the breast, legs, and wings with sausage or bacon fat or 43 c. butter creamed with 4/4 c. flour. Place in a large roasting pan, dredge bottom of the pan with flour and put in a hot oven. Reduce heat when flour begins to brown and baste every 15 or 20 minutes during cooking. Allow from 3 to 3% hrs. for a 12-pound turkey. Baste with fat in pan and add hot water as often as necessary to prevent burn- ing. If turkey browns too quickly cover with a greased paper. Remove strings and skewers before serving. - M. E. Meagher SAUSAGE STUFFING -- (For Turkey 2 qts. stale bread crumbs 1/3 tsp. pepper 1 lb. sausage meat 2 thºsp. parsley chopped 1 small onion chopped juice of 1 lemon 2 tsp, salt - Mix all ingredients together thoroughly. This amount of dressing will be enough for a 12-lb. turkey. M. E. Meagher GIBLET GRAVY Cover neck and giblets (liver, gizzard and heart) with boiling water, heat to boiling point, let simmer until tender. Chop giblets fine, removing all bits of gristle. Pour off fat from baking pan in which turkey is cooked, add 3 thSp. of flour, stir and cook until well blended. Add 1% c. broth in which giblets were cooked and stir until boiling. Let boil 6 minutes, add pepper and salt to taste and chopped giblets. - Mrs. D. T. Morrell BRUNSWICK STEW One chicken cut up as for frying, add one quart tomatoes, two ears of corn, one or two handfuls of butter-beams, two tablespoons of rice and a small onion, chopped. Season to tast. Boil all together in water enough to make a con- sistency stew or broth. Mrs. Borgeson ST. MARY's CHURCH AID COOK Book 83 ROAST TURREY Select a plump young turkey about 12 lbs. Wash, clean and dry thoroughly outside and inside. For stuffing take 1/2 loaf stale bread 1 large onion 8 crackers chop all together 1 bunch celery add 2 eggs 1 pt. oysters 2 thsp. sage - 1 piece salt pork size of pepper and salt to taste egg Mix lightly with the liquid in which the giblets were cook- ed. Do not crowd either crop or body too much or stuff- ing will be heavy, tie legs and wings neatly and place turkey in roaster placing few strips of salt pork over the body. Put about 2 quarts of water in roaster and set it on top of stove and steam until the meat begins to break from the legs, then put into oven, basting very often, let brown. - - Mrs. C. L. Carney CHICKEN JELLY Boil one chicken, thoroughly tender, cut up fine; season with salt and pepper. Slice two or three hard boiled eggs and arrange slices on the bottom and sides of a deep mold; fill with the chopped chicken and pour over all a gelatine sauce made as follows: Strain 3 large cups of the water in which the chicken was boiled, put in sauce pan and reheat. Add one package of gelatine, season with salt, pepper and a little nutmeg. Cook until gelatine is dissolved, then pour over chicken as directed and set to harden. Serve in slices on lettuce with mayonnaise dress- ing. Mrs. Borgeson ROAST LOIN OF PORK Wipe pork with damp cloth. Put into pan in very hot oven for 20 minutes, or until well browned, then add 1 teaspoon salt, /3 teaspoon pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as necessary. To gravy, add 1 tablespoon flour mixed with cold water, sea- son and boil until thick. 84 ST. MARy’s CHURCH AID cook Book CHICKEN EN CASSEROLE 1 fowl º 1 sweet green pepper 3 thep. shortening 1 level tsp. salt - 1 onion sliced thin 1% c. hot water 1 c. diced celery Disjoint the fowl and roll in flour. Melt the butter or shortening, brown the onion and cook in this the fowl until a rich brown. Heat the casserole in the oven till piping hot and in it place the vegetables, cut in small pieces. Place the chicken on top of these and cover all with a cup and a half of hot water. Cover tight and bake in a moderate oven three hours or more. Like baked beans, a casserole dish should be left to cook slowly for hours. A fowl too tough for use in any other way can be made tender and delicious when cooked in a casserole. Casseroles may be purchased from thirty-five cents up and should be in every kitchen. Add salt one-half hour before serving. Mrs. J. H. Collins TWO MEALS FROM A CHICKEN Carefully clean and joint a chicken or tender fowl. Par- boil until tender with just enough water to keep from catching. Remove each piece carefully and cool. Prepaire cracker or bread crumbs well seasoned with salt and pep- per. Dip each piece of chicken in crumbs, then in beaten egg, and again in crumbs, and place separately in baking pan. Put small piece of butter and tablespoon of liquor from pot on each piece and bake in hot oven 20 minutes or until nicely browned. Then serve with brown gravy made from pot liquor. Mrs. M. F. Troy CHICKEN PIE Into a baking dish put all left over chicken, freed of skin and bones, pour over gravy. Cover with a dough made by mixing 1 cup of flour, 1/4 cup of shortening, 1/4 cup of ice water, 4% teaspoon of baking powder, 1/4 teaspoon of salt. Bake ’till brown. Mrs. M. F. Troy ST. MARy’s CHURCH AID cook BOOK 85 CHICKEN IN RICE Cook a fowl 4 or 5 lbs. in kettle with just enough water to cover; add 2 small onions, 1 carrot and a few pieces of celery cut up, and cook until chicken is done; take out chicken, add 1 small cup of rice to broth and boil fast for 20 min. Have one can of asparagus tips cut in Small pieces ready to put in broth 10 min. before serving,also put back chicken to heat when all is done for a few min. Salt and pepper to taste. Mrs. T. P. Jowett VEGETABLES Here’s to the Housewife that’s thrifty - BUTTERED DICED CARROT The carrots should be scraped and cut in cubes or slices; cook until tender in boiling water to which salt is added during the last half of cooking. Drain and season well with butter, salt and pepper, and just a little sugar. Ellen J. Whittaker BAKED PEANUTS Blanch the peanuts by pouring boiling water over them. Drain and spread on pans to dry in moderate oven; do not brown. Soak over night, then put into a bean jar; allow- ing one tsp. of salt to each pt. of nuts measured before soaking. Cover with water or tomato juice and bake in moderate oven 12 to 24 hours. Serve with chile sauce or pickles. Mrs. Borgeson PEAS WITH MINT Melt 1 thSp. of butter, add 2 thsp. of flour, 1% tsp. of salt, and 1% tsp. of pepper, and mix together; add 1 c. of milk gradually and bring to the boiling point, stirring constant- ly; then add 1.4 c. of finely chopped mint and 2 c. of hot cooked peas; mix together and serve hot. Ellen J. Whittaker DICED TURNIPS Cut in very small dice shape, add about 2 oz. fat salt pork and cover with water. When cooked drain and serve with butter, salt and a little pepper. Mrs. C. L. Carney ST. MARY's CHURCH AID Cook Book 87. SQUASH Cut squash, remove seeds and steam or boil until soft. Re- move squash from shell, add butter, salt and pepper to taste, reheat and serve. Mrs. D. T. Morrel SPINACH TIMBALES Fill buttered timbale moulds with seasoned spinach. Let moulds stand in hot water as they are easier to unmould. When ready to serve turn on to a round of toast. Top with yolk of hard boiled egg run through sieve and white cut in fancy shapes. Bessie Monahan BOILED ONIONS Put onions in cold water and remove skins while under water. Drain, put in a saucepan, and cover with boiling salted water; boil five minutes, drain, and again cover with boiling salted water. Cook one hour or until soft, but not broken. Drain, add a small quantity of milk, cook five minutes, and season with butter, salt and pepper. - Mrs. P. J. Breen MASHED POTATOES To 5 riced potatoes add 3 thSp. butter, 1 tsp. salt, few grains pepper, and 1% c. hot milk; beat with fork until creamy, reheat, and pile lightly in hot dish. Mrs. P. J. Breen ASPARAGUS Wash carefully 2 bunches fresh green asparagus, cut the ends until the tender part is reached. Arrange in one large bundle and fasten at both ends with a band of muslim to keep it in place. Boil in salt water until done about 30 minutes. Lay it on nicely browned toasted bread with cream sauce made with 1 G. Sweet milk 2 thSp. flour 1 c. Sweet cream salt and pepper to taste Mix smooth and boil until creamy. Pour over asparagus and toast and serve. Mrs. C. L. Carney 88 ST. MARy’s CHURCH AID COOK BOOK GREEN PEAS Boil till tender, season with pepper, salt and a small piece of butter. Thicken the gravy with a little corn starch if desired. C. Holden cold slaw Remove outside leaves from a small solid white cabbage and with a sharp knife shred finely, let stand 1 hour in cold or ice water, drain, serve with mayonnaise dressing. Miss Delia Coakley COLD SLAW 4% pt. of milk or cream 1 tsp. mustard % pt. vinegar 1 tsp. pepper 1 c. sugar 1 tsp. salt 3 eggs well beaten 1 tsp. celery seed butter size of an egg - Cook all together until the mixture thickens. When cool pour over cabbage cut very fine. C. Holden POTATO BALLS Select large potatoes, wash, pare and soak, shape into balls with a vegetable cutter. Cook in boiling salted water until soft, drain, turn into hot dish, pour over melted butter and finely chopped parsley. Miss Delia Coakley. CREAMED POTATOES Peel potatoes and steam over hot water till done, pour into an earthen dish and mash smooth, season to taste, add cream or milk and butter, heat all together. C. Holden STUFFED POTATOES Select medium sized potatoes and bake, remove from oven, cut slice from top of each and scoop out inside, mash, add butter, salt, pepper and hot milk, then add whites of 2 eggs well beaten, re-fill skins and bake about eight minutes in a very hot ovem. Miss Delia Coakley ST. MARY's CHURCH AID Cook Book 89. SCALLOPED POTATOES Slice potatoes very thin. Butter a pudding dish and cover bottom with a layer of potatoes. Sprinkle with salt and pepper and a little dried beef cut very fine, over this a layer of fine cracker crumbs, and little butter and another layer of potatoes and so on until dish is filled. Moisten with milk and keep well moistened while baking. Mrs. C. L. Carney POTATOES ON THE HALF SHELL 6 large potatoes 3 thsp. butter . 2 tsp. salt - 3% c. cream or evaporated */s tsp. pepper - milk Scrub the potatoes and bake in a hot oven until soft. Cut in half, lengthwise, and remove the pulp. Mash the pulp; add salt, pepper, butter and cream and beat until light. Fill the potato shells with this mixture and reheat in a hot oven until slightly brown on top. M. E. Meagher DELMONICO TOMATOES Wipe and remove thin slices from stem end of medium sized tomatoes. Remove seeds and pulp. Sprinkle inside of tomatoes with salt. Invert and let stand one half hour. Cook five minutes 2 tablespoons butter with 1% tablespoon finely chopped onion. Add 1% cup stale soft bread crumbs, tomato pulp and salt and pepper to taste. Cook five min- utes, then add one egg slightly beaten, cook one minute and refill tomatoes with mixture. Place in buttered sauce pan, sprinkle with buttered bread crumbs and bake 20 min- utes in hot oven. Bessie Monahan DUCHESS POTATOES 4 c. hot mashed potatoes 1 tsp. salt 3 thSp. butter - - 3 egg yolks slightly beaten Put through ricer, then with pastry bag form small fancy mounds for each individual serving and brown in oven. Bessie Monahan SALADS “To make them one must have a spark of genius” MAYONNAISE DRESSING 1 tsp. mustard - yolks of 2 eggs 1 tsp. salt - 2 thSp. lemon juice 1 tsp. sugar 2 thSp. vinegar a few grains cayenne 11% c. olive oil Mix ingredients, dry, add egg yolks. When well mixed, add 1% tsp. vinegar, add oil gradually at first, drop by drop and stir constantly, as mixture thickens, thin with vinegar or lemon juice. Add oil, vinegar, lemon juice al- ternately until all is used, stirring or beating constantly. If oil is added too rapidly dressing will have a curdled ap- pearance. Olive oil should always be thoroughly chilled. A small wooden spoon or Dover Egg-Beater may be used as preferred. Mayonnaise should be stiff enough to hold it’s shape, it should be added just before serving-time. Miss Delia Coakley SALAD DRESSING 3 eggs well beaten 1 thSp. melted butter 1 c. sugar 1 thSp. salt 1 c. milk 1 thSp. mustard 1 c. vinegar pinch of red and black 1 thSp. flour pepper Cook until thick. Mrs. T. P. Wixted SALAD DRESSING One heaping tsp. of mustard, rub smooth with hot water, 2 thsp. butter, 1 tsp. sugar, / c. of vinegar, 3% c. of milk. Let thicken over steam, bottle and keep cool. Miss Elizabeth Wald ST, MARy’s CHURCH AID Cook Book 91 BOILED SALAD DRESSING 1 egg 4 thsp. vinegar 1 c. Sweet or sour cream 1 thsp. sugar - - !/2 tsp. dry mustard few grains cayenne and % tsp. pepper paprika 1 thsp. melted butter Beat the egg and add other ingredients and beat hard. Cook carefully over hot water, whipping with egg-beater while cooking. Cool by standing the sauce-pan in cold water; beat occasionally while cooling. - - Mrs. Oswald Laliberte SALAD DRESSING 4 thep. of sugar 2 thSp. of mustard 4 thSp. of sifted flour Mix the above with enough cold water to make a fine paste. Stir in 1 egg, 1 c. boiling water, in which 1 tsp. of pepper is added; let stand 5 min. One c. of vinegar, 2 c. of milk; put in double boiler and cook until it thickens; remove from stove and add 1% tsp. salt and butter size of a wal- nut. - Miss N. F. Ryan FRENCH FRUIT SALAD 2 oranges - 12 English walnut meats 3 bananas 1 head lettuce !/3 lb. Malaga grapes French dressing Peel oranges and remove pulp separately from each sec- tion. Peel bananas, and cut in one-fourth inch slices. Remove skins and seeds from grapes. Break walnut meats in pieces. Mix prepared ingredients and arrange on let- tuce leaves. Mrs. P. J. Breen FRIENCH DRESSING 1/2 tsp. salt - 2 thSp, vinegar 3/4 tsp. pepper 4 thSp. olive oil Mix ingredients and stir until well blended. Some prefer the addition of a few drops onion juice. Mrs. P. J. Breen 92 ST. MARy's CHURCH AID Cook BOOK FRUIT SALAD Peel 2 oranges, remove the pulp separately from each sec- tion. Peel 3 bananas, scrape and cut in one-fourth inch slices. Remove the skins and seeds from 1% lb. Malaga grapes. Break 12 English walnuts meats in pieces. Mix prepared ingredients, arrange on lettuce leaves and marin- ate with French Dressing. FRIENCH DRESSING 4% tsp. salt 2 thSp. vinegar 1/4 tsp. pepper 4 thep. olive oil Mix ingredients and stir until well blended. Some prefer the addition of a few drops of onion juice. This dressing is easily prepared and largely used. M. G. Butler AsPARAGUs salAD On crisp white lettuce leaves arrange a ring of sweet red peppers thru which several cooked asparagus tips have been placed. Serve with French dressing. Mrs. T. F. O'Hara EGG AND OLIVE SALAD Arrange the white leaves from the interior of a lettuce on each platter; garnish with four slices of hard boiled egg, and two large olives, stoned and filled with a little creamed cheese. Put a thSp. of mayonnaise on top of each if you wish. - E. J. Whittaker BOILED DRESSING yolks 3 eggs well beaten 2 tosp. sugar 1 tsp. mustard 2 thSp. melted butter 2 tsp. salt 1 c. cream or milk 1/4 tsp. cayenne 1% c. vinegar, lukewarm Beat all together and cook in a double boiler. Cook like soft custard. When cold add the whites of 3 beaten eggs. When ready for serving, if served individually, garnish plates with hearts of lettuce and tips of celery. - Mrs. C. L. Carney ST. MARY's CHURCH AID Cook Book 93 FRUIT SALAD Soak 12 box of gelatine in a generous pint of water. Add the juice of 2 lemons and 2 c. of sugar. Bring to a boil and strain. When cool pour over 2 sliced oranges, 2 bananas, 4% c English walnut meats, as near whole as possible. Stand on the ice until it sets. Serve with whipped cream. VEAL SALAD Take 6 lbs. of veal, cover with water, cook three hours then pour off liquid. When meat is cold take off all fat and gristle. Then cut into fine pieces, one bunch of celery, also 6 olives cut same. Salt to taste. Mrs. C. L. Carney BANANA SALAD Split bananas, lay on bed of lettuce leaves. Place on each half a teaspoon of mayonnaise dressing, sprinkle on chop- ped almonds. Mrs. Shattuck HORSESHOE SALAD Shape half sections of pears into horseshoe shape, using canned pears as they do not discolor. Use bits of dark olives for nails and ends of shoe. Mound in the center marinated grapefruit and orange cut in cubes. Serve with cream Mayonnaise dressing on lettuce. - Miss Bessie Monahan MALAGASALAD 2 c. Malaga grapes % c. cream 1 doz. walnut meats % tsp. paprika 1 c. pineapple % tsp. salt 1/2 c. marshmallows 3 th9p. lemon juice Cut the grapes in half and remove seeds. Cut pineapple into cubes and marshmallows into small pieces. Mix all together. Beat cream until beginning to stiffen, add sea- soning and beat in the lemon juice. Continue beating until stiff and mix with fruit. Serve on small white let- tuce leaves and garnish with nut meats. M. E. Meagher 94 ST. MARY's CHURCH AID Cook Book SALMON AND EGG SALAD Have ready on plates nice crisp lettuce and one can of sal- mon with hard boiled eggs, sliced and arranged nicely, on plates. Serve with salad dressing. DRESSING WITHOUT OIL Place on stove 1 c. vinegar, add to it 2 thSp. sugar, 1 thSp. mustard, 1% tsp. white pepper, 1% tsp. salt, 1 tsp. of flour mixed with mustard. Next add one egg beaten and put into vinegar; add butter, size of walnut and strain when cold. Thin with milk or cream to suit. Mrs. T. J. Carey TOMATO AND CELERY SALAD Turn 1 can of tomatoes in sauce pan, bring to boiling point and let boil five minutes; then force thru a strainer. Add 2% thSp. of granulated gelatin (soaked in 1% c. cold water 15 min.), 1 tsp. each salt and powdered sugar and 1% c. celery cut in thin slices crosswise. Pour into individual molds and chill. Serve on lettuce leaves, garnish with curled celery and accompany with mayonnaise. Mrs. Charles Simpson CHICKEN SALAD Cut cold roast or boiled chicken in small dice, add 1% as much blanched celery cut fine. Season with salt and pep- per. Mix with French dressing and set away for an hour or more. Just before serving stir in some mayonnaise slightly thinned with lemon juice or French dressing, ar- range on lettuce leaves and cover with thick mayonnaise. Mrs. M. F. Maloney SWISS SALAD Mix 1 c. cold cooked chicken, cut in cubes, 1 cucumber par- ed and cut in cubes; 1 c. chopped English walnuts, 1 c. French peas. Moisten with French dressing, arrange on lettuce leaves, and garnish with Mayonnaise dressing. - - Mrs. Oswald Laliberte ST, MARy’s CHURCH AID Cook Book 95 VEGETABLE SALAD 1 c. boiled potatoes 1 c. fresh cucumber 1/2 c. celery 4% c. radishes % c. crisp cabbage 1/2 c. nut meats 1 c. cooked beets Cut all ingredients in small pieces. Chill and mix with dressing made as follows: - 2 thSp. French’s cream pinch of salt Salad Mustard mix thoroughly 2 thSp. sweet cream chill 1 thsp. vinegar or olive oil - Mrs. P. F. Cuddihy LETTUCE AND TOMATO SALA.D WITH CUCUMBER Arrange sliced tomatoes on a bed of lettuce leaves with cu- cumber cubes, cut one-half inch square on each side of tom- ato; serve with French or mayonnaise dressing and crack- ers buttered, grated cheese on top and browned in the OVell. FRIENCH DRESSING 1/3 tsp. salt 3 thºsp. olive oil 14 tsp. pepper 2 thsp. vinegar Mix ingredients and stir until well blended. Miss Delia Coakley SOME VARIATIONS OF FRENCH DRESSING Use grapefruit juice in place of vinegar for grapefruit salads. Add mashed Roquefort, cream, or American cheese to French dressing for plain lettuce salad. Add minced hard-cooked egg for cucumber salad. Add chopped olives, pimentos, or chives for a mixed vege- table salad. Add chili sauce and green pepper for a cold-weather salad. In making a salad always hold the mixing fork loosely. 96 ST. MARY's CHURCH AID Cook Book Mix the salad vegetables, meat, fish, or fruit, at least half an hour before using as it “sets together” better. Do not put the salad on the lettuce leaves until immediately before serving, however. - Fruit salads are delicious and as they are lighter than many other mixtures are good to serve with a rather heavy dinner. Any combination of fruit may be used plain or molded in gelatin. The addition of a little pineapple to a fruit salad helps to make it digestible as well as to add a delicious flavor to the combination. One of the nicest dressings for a fruit salad is made with pineapple juice as a base. Mrs. W. H. McGilpin COLD DESSERTS “Them farewell heat and welcome frost’’ BANANA CHARLOTTE RUSSE Press through a sieve enough bananas to make a c., add 1/4 c. powdered sugar, 2 tsp. lemon juice and fold in 1/2 pt. cream which has been whipped. Line a mould with sponge cake, fill with the cream and chill. Mrs. T. P. Jowett - PINEAPPLE CREAM To 2 can shredded pineapple add 1 c. water and cook 20. min. Add 2 eggs and 1% c. of sugar beaten together. Cook until it forms a custard. Add 1 thsp. of pulverized gelatine which has been soaked in 1/2 c. of cold water. When cooked take from fire and when it begins to harden add 1 c. of cream which has been whipped stiff. Mrs. E. T. Heffernan COLLEGE PUDDING Cook 14 c. rice in boiling water. Drain and add 1 pt. of boiling milk. Boil until soft in double boiler. Add 1 c. sugar and 1 thSp. of gelatine dissolved in a little cold water. Cool. When beginning to set add 1/2 pt. whipped cream. Flavor with vanilla. Serve with crushed strawberries or custard sauce. Add 1 or 2 candied cherries on each serving. Mrs. E. T. Heffernan BANANA SHERBET 4 bananas, cut in small pieces; juice of 2 lemons, 1 pt. sugar. Let stand for a few minutes. Then stir in 1 qt of fresh milk. Freeze the same as ice cream. Very nice. - Mrs. Frederick Renaud 98 ST. MARy’s CHURCH AID Cook Book MOULDED RICE 14 c. of rice, cooked in milk 2 hours; 1 thep. Knox gelatine, soaked in cold water, then add to hot milk and rice, 34 c. of sugar, a little salt, and cool. Then add a 1/2 pt. of cream whipped stiff; mould. Serve with chocolate sauce. Miss Delia Coakley TUTTI FRUTTI JELLY Soak 1/2 box gelatine in 1% pt. cold water. Dissolve with 1 pt. boiling water. Add juice of 3 lemons, 1% c sugar. Strain. When beginning to stiffen, put a layer of jelly in a dish, then a layer of sliced bananas, another of jelly, 1 of sliced oranges, 1 of jelly and 1 of grated cocoanut, and finish with jelly. Mr.S. T. P. Wixted COFFEE SPONGE 2 thSp. granulated 1% c. sugar gelatine 1/4 tsp. vanilla 2 c. coffee 2 egg whites Soak gelatine in cold water to cover 5 min. Then dissolve the sugar in boiling hot coffee; add the gelatine and stir over hot water until the gelatine is dissolved. When be- ginning to congeal add the egg-whites, stiffly beaten and flavored with vanilla. Whip until creamy in color, and let stiffen in a wet mould. Serve with cream (cold,) or soft Gustard. Mrs. Oswald Laliberte COFFEE SOUFFLE 11% c. coffee infusion 3 eggs 1/2 c. milk % tsp. vanilla % c. sugar 1 thsp. granulated gela- % tsp. salt tine Mix coffee infusion, milk, /3 of the sugar and gelatine, and heat in double boiler, add remaining sugar, salt, and yolks of eggs, slightly beaten. Cook until mixture thick- ens, remove from range; add whites of eggs beaten until stiff add vanilla. Mould and serve with cream. . - - - Mrs. Frank J. Powers ST. MARy's CHURCH AID Cook Book 99 PRUNE WHIP 1 c. prune pulp 2 c. egg whites 44 c. powdered sugar % c. nut meats !/s c. cinnamon whipped cream Force stewed prunes through a sieve to make the pulp. Add the powdered sugar, the cinnamon, the egg-whites beaten light, and the nut meats chopped. chill and place a spoonful of whipped cream on each serving. - Mrs. T. O’Hara FRIENCH ICE CREAM 2 c. milk 6 egg yolks 2 c. cream 1 th9p. vanilla 1 c. sugar % tsp. salt Make a soft custard of milk, sugar and yolks of eggs. When cool add cream whipped, salt and flavoring. Freeze. Bessie Monahan STRAWBERRY ICE CREAM 3 pts. thin cream 2 c. sugar 2 boxes berries - a few grains of salt Mash and hull berries, sprinkle with sugar, let stand one hour, mash and rub through strainer, add 1 c. milk to cream, salt, then add juice of berries with sugar gradually, freeze, serve black coffee and fancy cakes. Miss Delia Coakley CARAMEL ICE CREAM 1 pt milk 3 eggs 1 pt, cream Scald milk, add slowly to beaten eggs, cook in double boiler, stirring constantly until custard coats spoon, then add hot caramel and stir until dissolved. When cool whip cream and add to caramel mixture and freeze. To make caramel, put 1 c. sugar with 1% c. water into a saucepan, stir until sugar is dissolved, then without touch- ing, let it cook until a golden color. Mrs. D. T. Morrill 100 ST. MARY's CHURCH AID Cook Book PINEAPPLE CREAM Soak 1/2 box of gelatine in 1% c. cold water. Stew 1 can of pineapple cut up fine with 1% c. cold water, 1 c. of sugar for 10 min. Dissolve the gelatine in 1% c. of boiling water, add to the pineapple, stir as it cooks, and cool. When near- ly stiff; add 1 pt. of whipped cream. Mrs. M. F. Maloney STRAWBERRY CRUSH 1 box strawberries crush 1% box of straw- 1 c. sugar berries 2 half-pint bottles of Cream. Whip cream fairly stiff; add sugar, crushed strawberries, and balance of whole berries. Pack in ice for 3 hours. Mrs. George Silk MAPLE MOUSSE Beat the yolks of 4 eggs, add 1 c. maple syrup and boil about 3 min. Then add when cold 1 pt. whipped cream and lastly add the whites beaten stiff. Pack in ice and salt 3 or 4 hours before serving. Mousse—1 c. milk, boil; 1 square chocolate, 2 eggs beaten, % c. sugar in eggs. Stir in milk, cook to custard, let cool, then stir in 1jar of whipped cream. Pack 3 hours. For coffee mousse, use 1 c. of coffee instead of milk. - Mrs. P. J. Breen STRAWBERRY MOUSSE 1 box strawberries 2 thºsp. cold water 1 c. sugar 3 thsp. boiling water % box or 1 thSp. granu- 1 qt. cream lated gelatine Wash and hull berries, sprinkle with sugar and let stand 1 hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in the boiling water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt, 3 parts ice; allow to stand 4 hours. Raspberries or peaches or shredded pineapple may be used instead of strawberries. ºl. - C. Holden PICKLES AND PRESERVES The kindly Fruits of the Earth MUSTARD PICKLE 2 qts. Small onions 6 little red peppers 6 green peppers 2 qts. cucumbers 2 cauliflowers 2 qts, green tomatoes Soak over might in 1 c. salt and 4 qts, water. Scald in same and drain. Mrs. Wrm. P. Brennan PASTE - 1 heaping c. of flour 1 thep. tumeric powder 6 scant thsp. mustard 1/2 oz. celery seed Make into a smooth paste with cold vinegar. Add 2 c. of sugar and enough vinegar to make 2 qts. and stir until it thickens. Pour over pickles and put in jars. - Mrs. Wm. P. Brennan SPICED CRANBERRIES Pick over and wash 1 qt. cranberries. Add 1 c. boiling water and let boil until cranberries are soft. Rub thru a sieve and add 2 c. sugar, 1/3 c. cold water, 3%-inch stick cinnamon, 24 whole cloves, and 6 allspice berries. Again bring to a boiling point and let simmer 15 minutes. Add a few grains of salt, turn into a mould and chill. M. G. Butler CHILE SAUCE 24 ripe tomatoes 3 thºsp. salt 4 peppers 3 c. brown sugar 4 onions 3 c. vinegar Boil 2 hours. Mrs. John Glover 102 ST. MARY's CHURCH AID Cook Book PICKLED RED CABBAGE Shred 2 large red cabbages, cover with 2 c. salt and let drain on tilted board over night. In morning cover in earthen jar with 2 qts. of vinegar in which 14 lb. whole ginger, 1/4 lb. whole cloves, 1/4 lb. whole allspice, have boiled for 1 hour. Put bag of spices in center of jar and cover all with hot vinegar. Good to eat after two weeks. Mrs. J. Butler CANNED RED PEPPERS Wash 1 peck of red peppers. Cut a slice from stem end of each and remove seeds, then cut in thin strips by marking around and around the peppers, using scissors or a sharp vegetable knife. Cover with boiling water, let stand 2 minutes, drain and plunge into ice water. Drain and pack solidly in pt. jars. To 1 qt. of vinegar add 2 c. sugar, bring to boiling point and boil 15 min., pour over the pep- pers to overflow, seal tight. Delicious with cold meats or winter salads. Mrs. W. H. McGilpin ORANGE DELIGHT Slice 3 seedless oranges very thin and 1 lemon, pour over it 11 tumblers of cold water and set aside for 24 hours, then let boil slowly for 1 hour, after boiling add 4 lbs. of sugar, set away for 24 hours more. Then boil 1 hour and 25 min. Put in tumblers. Mrs. Delia Coakley VERY NICE CHOPPED PICKLE Chop: 1 p.k. green tomatoes 6 onions - 8 peppers 1 c. grated horse radish Let stand over night with 1 c. salt. In the morning drain. Add: 2 qts. vinegar 2 oz. cloves 1 pt. Sugar 2 oz. allspice 2 oz. mustard seed 2 oz. cassia Tie spices in muslin bag. Scald and seal. - - Mrs. T. P. Wixted ST. MARY's CHURCH AID cook Book 103 TOMATO CATSUP 1 plc. of ripe tomatoes 1 tsp. of red pepper 4 large onions sliced 1 thisp. allspice % c. of salt 1% thsp. cloves 2 thSp. of black pepper add sugar to suit the taste Mix all together, stew them until very soft about 2 hrs. Just before taking from the fire add 1 qt. vinegar. Rub through colander. Put to boil again, then seal at once. Mrs. John Glover PEAR CHIPS 8 lbs. pears . 4 lbs. sugar 1/4 lb. canton ginger or 1 4 lemons tsp dry ginger Peel and slice pears. Add sugar and ginger and let stand over night. In morning add lemons cut in small pieces, rind and all. Cook slowly 3 hours. Put in jars. Mrs. P. F. Cuddihy SWEET CANTALOUPE PICKLE 7 lbs. melon, nearly ripe, but not yellow. Lay in weak brine all night; then take lump of alum size of hickory nut and drop in water. Boil for half an hour. Add to fruit 3 lbs. of sugar, 2 oz. cinnamon, 1 oz. cloves. Boil vinegar, sugar and spice and pour boiling hot over the fruit. If you want the pickles to keep well put the whole on the fire and scald 20 min. It is then fit for the table. Mrs. Borgeson CHILE SAUCE 24 ripe tomatoes 12 thSp. brown sugar 8 onions 4 thSp. salt 2 green peppers 2 tsp. ground cloves 4 c. vinegar 4 tsp. cinnamon Peel tomatoes and chop onions and peppers. Boil all in vinegar 3 hours. Put up in glass jars with rubbers while hot and invert to cool. Mrs. W. J. Richardson 104 sº. MARY's CHURCH AID cook Book TRICKLE FOR FRESH HAM 4 gallons water 2% lbs. sugar 6 lbs. Salt - 2% oz. saltpetre Boil and skim; put the hams in when perfectly cold; let them remain in the pickle 6 weeks. This is sufficient for 50 or 60 lbs. Mr.S. T. P. Wixted PLUM CONSERVE 5 lbs. plums (stoned) 2 lbs. raisins 5 lbs. Sugar Pulp and grated rind of 2 oranges. Boil till thick. Mrs. T. P. Wixted CHILE SAUCE 18 large ripe tomatoes 4 c. of vinegar 4 green peppers 3 thSp. salt 6 large onions 12 thsp. sugar Chop onions, tomatoes and peppers, add other ingredients and boil until thick. Mrs. Delia Coakley CANNED CURRANTS 2 qts. red currants 2 lbs. sugar Mash currants and cover with sugar, let stand over night, stir occasionally. In the morning put in hot sterilized jars. Seal. Strawberries may be canned the same way. Mrs. T. P. Wixted SPICED GRAPES Take the pulp from grapes preserving the skins. Boil the pulp and rub through colander to get out the seeds, add skins and boil with sugar, vinegar and spices. To every 7 lbs. of grapes use 4% lbs. of sugar, 1 pt. vinegar, spice highly with ground cloves and allspice and a little cinna- mon. Mrs. T. F. O'Hara ST. MARy’s CHURCH AID Cook Book 105. CURRANT CONSERVE 5 lbs. red currants 2 lbs. of rhubarb eut in 2 lbs. seeded raisins small pieces 7 lbs. Sugar Boil until thick. Mrs. T. P. Wixted YELLOW. TOMATO MARMALADE 6 large yellow tomatoes !/2 tsp. ginger 4% lemon - 3 c. sugar 3/2 orange Peel tomatoes, cut in small pieces, remove seeds, slice lemon and orange thin, cut in pieces, add sugar and ginger. Cook until thick. Katherine Ryan CARROT MARMALADE 2 carrots 1 Orange 1 lemon 3 cups sugar Boil carrots and mash, grate lemon and orange, boil thick. Use water carrots are boiled in. C. Holden CRANBERRY RELISH 2 qts. Cranberries - juice of two oranges 3% Ibs. Sugar 1 c. vinegar 1 lb. seeded raisins 1 tsp. each of ginger, rind of two oranges chop- cloves and cinnamom fine - - Cook all to a marmalade and put in sterilized jars while hot. - Mrs. T. P. Wixted CRAB APPLE RELISH 6 lbs. crab apples 4% tsp. cloves 6 lbs. Sugar 2 tsp. cinnamom 2 lbs. raisins 2 oranges 1 pt. vinegar - Cut crab apples into small pieces leaving skins on or put through food chopper, also cut oranges same way. Heat vinegar and spices. Pour on crab apples and cook until soft about 45 min. Jar while hot Mrs. Harriet Tully 106 ST. MARY'S CHURCH AID Cook Book COLORADO PICKLED PEACHES 4 lbs. Sugar 2 tsp. cinnamon 7 lbs. peaches 2 tsp. cloves 1 qt. Vinegar 2 tsp. allspice Tie spices in bag and add a few pieces of stick cinnamon. Make a syrup of sugar and vinegar. Let boil half an hour then put the peaches in, let come to a boil; remove the peaches and boil syrup five or ten minutes longer. If clings are used, boil peaches the same way. Crab-apples should be steamed before being put into the syrup. Mrs. Borgeson OLD FASHIONED PICKLED ONIONS Select small sized white onions and peel holding them un- der water, so as not to trouble the eyes. Soak onions in a very strong salt brine for 2 days, make a new brine and boil onions from 5 to 10 min. (Put the onions in when at boiling point.) After boiling onions put into cold fresh water and soak 5 hours. When thus freshened, drain and place in jars. Fill jars with scalding vinegar, vinegar sweetened with 1 c. of sugar to each gallon of vinegar. Seal while hot. Do not open for 3 months or more. Mrs. T. J. Carey WATERMELON PICKLE Peel rind of 1 small or 1% large melon, and cut in strips suitable to serve, say 1x2% inches. Cover with cold water, add 1 tsp. of soda and let stand over night. Next morning drain and add 2 tsp. of powdered alum to each qt. of water and boil fruit 10 min. Dissolve alum before putting fruit in. Strain, cover with cold water, add 2 thSp. of ground ginger, boil 20 min. and strain. Measure water, to deter- mine amount of vinegar to use, and to 1 qt. of vinegar add 3 lbs. of granulated sugar. Add fruit, and boil until clear. When done put in stone crock and cover with the syrup. Should be firm and very crisp when cold. Ripe cucumbers can be made from this rule. Add stick of cinnamon and whole cloves to make good and spicy. - Mrs. W. H. McGilpin ST, MARy’s CHURCH AID Cook Book 107 PICCALILLI Take 1 peck of green tomatoes, cut them in very thin slices, sprinkle them with salt and let them stand one day. Twelve onions sliced the same way, 1/4 lb. mustard seed, 1 oz. cloves, 1 oz. ground pepper, 1 oz. ground ginger, 1 oz. allspice and 1 bottle ground mustard. Mix the spices and the onions together. Place in your kettle layers of toma- toes and spices alternately, cover them with vinegar and allow them to simmer until the tomatoes look clear. Then put them away in jars. Mrs. Borgeson CANNED BEETS Cook beets until tender. While they are cooking, heat 2 c. of best cider vinegar, 1 c. of water, and 1 c. of sugar. When beets are done slip skin off and put them quickly into hot jars, fill with the boiling vinegar and seal. Large beets may be sliced. Mrs. T. J. Carey TOMATO CATSUP 1 large onion peeled 1 thSp. Salt 2 large green peppers 1 thep. brown sugar 6 tomatoes (ripe) 2 C. vinegar Boil until thick and bottle and seal while hot. - Mrs. Josephine Delehanty * RIPE, TOMATO MARMALADE Twelve medium sized tomatoes, peeled and thinly sliced; 1% lemons sliced; 1% c. sugar. Place in stew-kettle in layers. Cook in covered vessel until tender. Simmer un- til mixture is of right consistency. Pack into sterilized jars and seal. Mrs. Thomas Carey PLUM CONSERVE 8 lbs. plums stoned juice and grated rind 4 "8 lbs, sugar Oranges - 1 lb. walnut meats 1 lb. raisins chopped Boil /2 hour, turn into glasses and seal. - Mrs. W. H. McGilpin 108 ST. MARY's CHURCH AID Cook Book PEPPER RELISH 12 green peppers 2 c. of sugar 12 red peppers 4 level thisp. salt 12 onions Chop peppers and onions, cover with boiling water and let stand 5 min. Drain and add sugar and salt and 1 qt. vinegar. Boil 20 min. Mrs. J. J. Hogan, Sr. CUCUMBER PICKLE Pare 7 lbs. large cucumbers, remove the seeds and cut into inch pieces, cover with vinegar and water half and half and add a large pinch of salt; boil until clear but not over done. Drain in a colander. To 1 pt. of good vinegar add 3% lbs. of brown sugar as soon as it comes to the boiling point, put the cucumbers back into the kettle and let the whole boil up again. Drain through a colander and when cold put them in layers in a jar. Sprinkle between the layers stick cinnamon cloves, allspice and a handful of raisins. Cover with the pickling liquid and seal. Mrs. Delia Coakley PICKLES 1 plc. green tomatoes 1 tsp. cloves 3 qts. Small onions 1 tsp. allspice 1 small cabbage 1 tsp. cinnamon 3 green peppers Cut vegetables up and arrange in layers, sprinkling each layer with salt. Let stand over night. In morning drain. Add 2 qts, of vinegar, 1 c. sugar and 4 thisp. of mustard. Dissolve mustard in little vinegar and add to the rest. Put spice in bag and cook. Mrs. W. H. Fraser CUCUMBER PICKLES Wash and wipe cucumbers dry (use small ones) pack in 2 qt. glass jars. Allow 1 thºsp. salt to 1 qt. of cucumbers, 1 thSp. mixed spices. Fill jar up with vinegar. Mrs. J. J. Hogan, Jr. ST. MARY's CHURCH AID Cook Book 109 PEPPER RELISH 12 red peppers 1 qt. vinegar 12 green peppers 3 c. sugar 16 onions 14 c. salt Remove seeds from peppers, turn boiling water over the peppers and let stand 3 min., turn off water and repeat, let stand 10 min. then drain, chop all fine and cook 15 min. Put into air-tight jars. A. S. Kane PINEAPPLE AND STRAWBERRY PRESERVE 1 pt. chopped pineapple boil 15 min. %. pt. sugar - Hull 3 boxes strawberries and weigh, add 34 weight in sugar. Add to pineapple and boil 20 min. longer. Put up in air-tight jars. Mrs. W. H. McGilpin ROYAL CONSERVE 1 qt. cranberries 1 plag. of seedless raisins 2 c. cold water 4 c. sugar 1% lb chopped walnuts Cook cranberries until soft. Press through a sieve. Add the rest of ingredients except the nuts. Bring to a boil and then cook slowly for 40 min. Remove from fire and add nuts. Put in hot sterilized glasses. Mrs. T. P. Wixted GRAPEFRUIT MARMALADE 1 grapefruit 1 lemon 1 orange Cut each into quarters first, and then slice very thin through pulp and rind, discarding all seeds. Weigh the prepared fruit, and to each pound add 3 pts. of cold water. Set aside for 24 hours. Let boil gently until rind is per- fectly tender. Set aside until next day. Equal measure- ments of sugar and fruit. Cook, stirring occasionally to avoid burning. Cook until jells, about 2 hours. Mrs. W. H. McGilpin 110 ST. MARY's CHURCH AID Cook Book ORIENTAL MARMALADE 2 c. dried apricots 4 c. cold water 1 c. dried figs 1% c. brown sugar 1 c. dates - 2 lemons 2 c. seeded raisins Cut apricots, figs and raisins in pieces. Cover with cold water and soak over night. Add sugar and juice from lemons and cook slowly until thick. Pour into sterilized glasses and seal with paraffin. This makes about six glasses. Mrs. T. P. Wixted CITRON PRESERVE Select sound fruit, pare it, divide into quarters, carefully take out the seeds, and cut in very small pieces and shape the way you desire and weigh it; to every lb. of fruit allow 1% lb. of sugar; put the citron on to cook until it is quite clear, then remove it from the kettle where it can drain, and pour out the water it was cooked in ; then put in the weighed sugar with water enough to wet it through; let it boil until very clear, and before putting in the citron again add to the syrup 2 large lemons, sliced, and a small piece of ginger root, to give it a fine flavor; then add the citron and let all cook together about 15 min. ; fill the jars with citron and pour over the hot syrup, then seal. Mrs. T. P. Wixted CANDY Sweets to the Sweets PINOCHE 1 c. brown sugar 1 c. cocoanut % c. white sugar 14 tsp. vanilla % c. milk a little salt 1 c. broken walnut meats - Heat sugar, milk and butter slowly over fire, until it boils and forms a soft ball in cold water. Do not stir. When done add nut meats, vanilla and salt. Beat until thick and creamy. Pour into buttered pan and cut into squares when nearly cold. Miss Josephine Delehanty SALTED ALMONDS Blanch nuts by pouring boiling water over them, turning off in a few minutes. Beat egg-white slightly, put nuts in and let adhere to them as much as possible. Then sprinkle with salt and put in a moderately hot oven. - Bessie Monaham BUTTER SCOTCH 2 c. brown sugar 2 thSp. water 1% c. butter 2 the p. vinegar - 4 thSp. molasses * T. Boil 15 minutes, then pour in a buttered tin, marking in squares when cool enough. Florence I. Wixted PINOCHE 2 lbs. brown sugar butter size of walnut % c. of milk - Boil about 20 min. Then take off stove and beat, add 1% lb. chopped nuts. Mrs. Margaret Moriarty 112 ST. MARy’s CHURCH AID cook Book CANDIED ORANGE, LEMON OR GRAPEFRUIT PEEL 4 orange skins 4% c. water % c. of sugar Cover skins with cold water, heat to boiling point. Pour off water; repeat and cook until tender. Drain and cool. Scrape off inside white skin with a spoon and cut and peel into thin strips with scissors or a sharp knife. Mix sugar and water and stir until dissolved. Cook without stirring until the mixture threads from a spoon. Add peel and cook slowly until peel is transparent. Lift from syrup with skimmer and roll at once in granulated sugar. M. E. Meagher - PINOCHE 2 C. of brown sugar 1 th9p. of Marshmallow 1% c. of white sugar Cream. 1 thsp. butter flavor % c. of cream Boil for 15 min., then remove from fire and beat. When cool cut into squares. Mary A. Ryan GLACE NUTS 2 c. sugar % tsp. cream of tartar 1 c. boiling water Boil without stirring until it begins to discolor. Remove from fire. Place in pan of cold water for a minute, then in pan of hot water. Have ready walnuts, peanuts and pecans. Dip in hot syrup. Place on oiled paper to hard- en. Gertrude M. Wixted PRAELINES 1% G. powdered sugar % c. cream 1 c. maple sugar 1 c. nuts Boil until soft ball may be formed. Remove from fire. Beat until creamy. Drop on oiled paper. Gertrude M. Wixted ST. MARY's CHURCH AID Cook Book 113 MAPLE CANDY 1 c. maple sugar % tsp. salt 1/2 c. brown sugar 1 tsp. vanilla 1 thisp. butter 1 c. water Dissolve sugar in water in saucepan over fire, when boil- ing add butter and salt and boil until it hardens when dropped in cold water. Remove from fire and add vanilla. Pour into buttered tins. When half cold mark into squares. Wrap in waxed paper. Julia A. Moriarty CHOCOLATE FUDGE WITH FRUIT 2 c. of sugar 1%, c. of molasses 1/2 c. of milk 1/2 c. of butter Mix all and boil seven minutes; add /2 cup of Baker's chocolate and boil seven minutes longer. Then add 2 tablespoonfuls of raisins, 2 tablespoonfuls of figs, 1/2 cup of English walnuts and 1 teaspoon of vanilla. Pour on buttered tin and cut in squares. Florence I. Wixted PEANUT BUTTER FUDGE 3 c. sugar piece of butter size of an 1c. milk egg Melt the butter in a saucepan over the fire, when melted add 43 c. of cocoa and a pinch of salt. Boil until it forms a soft ball when dropped in water. Remove from fire and add 1% tsp. vanilla and 4 th9p. peanut butter. Beat un- til creamy then pour into buttered pans to cool and when cold cut into squares. Mrs. Margaret Moriarty CREAM WALNUTS, white of an egg 2 c. confectionery sugar 1% thsp. cold water English walnuts % tsp. flavoring Put egg water and flavoring in a bowl, beat until well blended. Add sugar until stiff enough to knead, shape into balls. Flatten and place half a nut on each side. - Gertrude M. Wixted 114 ST, MARY'S CHURCH AID Cook Book POTATO CANDY 1 medium sized potato 1 tsp, vanilla boiled and mashed stir in 1 lb. powdered add 2 tsp. butter Sugar 1/4 lb. cocoanut beat until creamy Put down in a butered tin until hard. Make 1-inch thick and pour over it 2 squares bitter chocolate (melted). Put in cold place for 2 hours and cut in squares. Mrs. Oswald Laliberte DIVINITY FUDGE 2% c. sugar whites of 2 eggs 1/2 c. Karo syrup 1 c. broken walnuts 1/2 c. water Mix sugar, syrup and water and boil until when dropped in cold water it will form a hard ball. Beat the eggs stiffly, pour half the mixture over the eggs beating con- stantly. Return the remaining half of mixture to stove and boil for five minutes. Then remove from stove and pour slowly in the first half beating constantly. Add muts and vanilla pour into a buttered pan and cut in SQuares. A. Blute FONDANTS - 2 c. sugar -- 1-16 tsp. cream of tartar 1/2 c. water Let come to a boil without stirring until a soft ball may be formed, when done pour on unbuttered dish. Beat until thick and creamy. Make into balls and knead with hand. May be colored and flavored to taste. Gertrude M. Wixted MOLASSES CANDY 1% c. molasses butter size of an egg 1 c. of sugar 2 thsp. vinegar Boil until it is brittle, when dropped in cold water, pour on buttered tins and pull as soon as it is cool enough to handle. Cut in small pieces with shears. Alice E. Wixted ST. MARY's CHURCH AID Cook Book 115 FUDGE 2 c. of sugar % c. of milk 1 thep. of cocoa butter size of a walnut Boil from 8 to 10 minutes, until forms a soft ball in water. 1 tsp. vanilla 3 thSp. of marshmallow 1 c. of chopped nuts R. McGrath PEANUT BUTTER FUDGE 2 thsp. cocoa 2 th9p. peanut butter 2 c. sugar % c. milk butter size of a walnut Cook six minutes and beat. Miss Josephine Delehanty PEPPERMINT CANDY 2 c. granulated sugar 3 drops peppermint 1/3 c. water Boil 5 minutes, beat until creamy; drop on wax paper. Miss Josephine Delehanty MISCELLANEOUS “An infinite deal of nothing” OMELET 4 eggs 1% tsp. salt 4% c. milk 1 pinch pepper 1 thep. flour Beat yolks and whites separately and put whites in just before cooking. Mrs. C. L. Carney ROYAL OMELET 6 eggs 2 thsp. of water small glass of grape jelly - Separate yolks and whites. Beat yolk until light, add 2 thsp. of water. Cook in frying pan until firm add glass of jelly and fold. Then beat whites until stiff spread on the omelet and set in the oven three minutes. This will serve four people. Mrs. Harry Carruthers CHEESE SOUFFLE 2 thSp. butter 1/4 c. grated Old English 3 thSp. flour or Young American 1% cup scalded milk cheese 1% tsp. salt yolks 3 eggs few grains cayenne whites 3 eggs Melt butter, add flour and when well mixed add grad- ually scalded milk. Then add salt, cayenne and cheese. Remove from fire; add yolks of eggs beaten until lemon colored. Cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered baking- dish, and bake 20 minutes in a slow oven. Serve at once. Mrs. W. W. Buckley ST. MARy’s CHURCH AID cook Book 117 BAKED CHEESE PUFF Grease a pudding dish and put into it a layer of stale bread, then a layer of American cheese; next a layer of bread, then a layer of cheese. When pudding dish is nearly full beat 1 egg light and stir it into 1 pt. of milk that has been warmed; salt slightly and pour over the bread and cheese. Set in oven about 45 min., or until browned. Serve immediately. This is an inexpensive dish and will take a place at luncheon or supper. Miss Delia Coakley TOMATO RAREBIT 2 thSp. butter 2 c. grated cheese 2 thSp. flour 2 eggs % c. milk 1 tsp. salt % tsp. soda dash of cayenne pepper % c. tomato puree Melt butter, stir in flour and cook. Add milk and when mixture thickens add tomato and soda. Stir in the cheese, the eggs slightly beaten and the seasoning. Serve on toast or crackers. Mrs. T. F. O'Hara CROQUETTES Grind your meat. Mix with the following sauce : 1 thSp. butter, 1 thsp. flour, 1 c. milk. Mix the above first. Add 1 yolk of egg just before sauce is taken from the fire. . Season the mixture with 1 tsp. chopped parsley, celery salt, red pepper and onion juice to taste. One cup of sauce is sufficient for three cups of ground meat. Fry in deep lard or olive oil. Do not ruin by frying in a skil- let. Mrs. Borgeson WILD OR CHOKE CHERRY JUICE Take any quantity of fruit and cover with cold water, boil until cherries are soft and mushy. Strain and to each qt. of juice, add 1 c. of white sugar; return to kettle and let come to a boil, bottle and seal hot. Grape juice made the same way is good. Mrs. J. W. Smythe 118 ST. MARY'S CHURCH AID COOK Book SAND WICH FILLINGS - Raisin and Nut . Chop equal parts raisins (or dates) and walnuts fine, mix with salad dressing, and spread between thin slices but- tered bread. Cream Cheese Cream cheese, six stuffed olives, six walnuts, cream to moisten to right consistency to spread. Chop olives and nuts very fine, add to cheese and cream. Sardine Remove bones and mash very fine; mix with one teaspoon chopped parsley, one teaspoon lemon juice, dash paprika, and two teaspoons creamed butter. Celery One cup white stalks celery, 44 cup olives. Chop all very fine, mix with mayonnaise, spread between thin slices brown bread. Lobster Chop lobster very fine; mix with mayonnaise, add salt, paprika, and lemon juice, as needed to season. A. S. Kane GINGER PUNCH Tinct. ginger 3 dr. Tartaric acid 34 oz. Tinct. capsicum, 1 dr. caramel 1 oz. Tinct. orange 1 dr. 3 lbs. Sugar Tinct. lemon 1 dr. 5 qts, boiling water Mrs. W. H. McGilpin DANDELION WINE Five quarts of Dandelion blossoms, 1 gallon of water, Simmer for 1% hours. Strain and add 2 oranges, 2 lem- ons sliced. Boil for 15 minutes. When cool add one compressed yeast cake. Either bottle or jug, leaving stoppers off till through working. Mrs. Frederick Renaud ST. MARY's CHURCH AID Cook Book 119 NUT CROQUETTES (A substitute for meat) 1 c. of milk 5 th9p. dry crumbs 1 thsp. of butter 5 thSp. ground nuts Boil milk and butter together; add dry crumbs and work until mixture no longer sticks to sauce pan, cool add ground nuts and seasoning, shape into cones or balls; roll in crumbs, egg and crumbs, fry in deep fat. Drain on brown paper and serve hot. Good with tomato sauce. Margaret T. Morrill PUNCH (50 People) -- 1 pt. water juice of 6 oranges 1 pt. Sugar 1 small can grated pine- 1 pt. strong Orange Pekoe apple Tea 1 medium bottle cherries 2 c. strawberry syrup 1 bottle gingerale juice of 6 lemons Add ginger ale just before you are ready to serve. Mrs. Frank J. Powers SODA WATER 1 lb. sugar 1 oz. tartaric acid 1 egg white, 1 pt. water Bring water to boil, add sugar and tartaric acid and allow to cool. Add egg white and beat three minutes. Bottle. Into a common drinking glass put two tablespoonfuls of syrup, one salt spoonful of flavoring, or two tablespoon- fuls of fruit juice, fill two-thirds full with cold water, and add one saltspoon of baking soda. This makes a de- licious foamy drink. Mrs. Waldo Thresher HOUSEHOLD HELPS ONE TABLESPOON of extract will flavor one quart of mixture to be frozen. ONE LEVEL TEASPOON of salt will season one quart of soup, sauce or vegetables. 120 ST. MARy’s CHURCH AID cook Book ONE TABLESPOON of water or milk should be allowed for each egg in an omelet. RICE will absorb three times its measure of water and a larger quantity of milk or stock. THE ORDINARY FRENCH dressing (three thisp. oil, 1% thsp. vinegar, 44 level tsp. salt, /3 level tsp. pepper) will moisten one pint of salad. EQUIVALENTS 3 teaspoons equal 1 tablespoon 4 tablespoons equal % cup 2 cups equal 1 pint 2 pints equal 1 quart 4 quarts equal 1 gallon 4 cups of flour equal 1 pound 4 cups entire wheat flour equal 1 pound 3 cups (scant) cornmeal equal 1 pound 2% cups oatmeal equal 1 pound 6 cups rolled oats equal 1 pound 4% cups rye meal equal 1 pound 2 cups rice equal 1 pound 2 cups granulated sugar equal 1 pound 2% cups brown sugar equal 1 pound 2% cups powdered sugar equal 1 pound 3% cups confectioners’ sugar equal 1 pound cups milk equal 1 pound cups butter equal 1 pound cups finely chopped suet equal 1 pound cups chopped meat equal 1 pound cups raisins equal 1 pound 4% cups of coffee equal 1 pound 21-7 cups pearl tapioca equal 1 pound 1% cups instant tapioca equal 10 oz. 1% cups minute tapioca equal 10 oz. 40 small prunes equal 1 pound 28 large prunes equal 1 pound 75 apricot pieces equal 1 pound 3 large bananas equal 1 pound ST, MARy’s CHURCH AID cook Book 121 TABLE OF MEASURES 60 drops equal 1 tsp. 3 teaspoons equal 1 thep. 4 tablespoons equal % cup. 1 cup equals 4/3 pint. 1 round tablespoon butter equals 1 ounce. - 1 solid cup butter, granulated sugar, milk, chopped meat equals /2 pound. 2 cups flour equal % pound. 9 large eggs equal 1 pound. TABLE OF PROPORTIONS 1 cup liquid, 3 cups flour for bread. 1 cup liquid, 2 cups flour for muffins. 1 cup liquid, 1 cup flour for batters. 1 teaspoon soda to 1 pint sour milk. 1 teaspoon soda to 1 cup molasses. % teaspoon salt to 1 quart custard. 1 teaspoon salt to 1 quart water. % teaspoon salt is a pinch. % square inch pepper is a shake. MENU OF THE ‘‘AGES.” An heir of the “Ark Builder’’. . . . . . . . Ham Rough and ready. . . . . . . . . . . . . . . . . . . . Salt and Pepper Woman’s weapon. . . . . . . . . . . . . . . . . . . . Tongue The least and the greatest. . . . . . . . . . . . Mustard Support needed by Generals and Privates . . . . . . . . . . . . . . . . . . . . . . . Bread Hot hemispheres. . . . . . . . . . . . . . . . . . . . . Rolls Three fifths of a rabbit. . . . . . . . . . . . . . . Buns Erbs of gold. . . . . . . . . . . . . . . . . . . . . . . . Butter What little girls are made of . . . . . . . . . . Mince Pie Eve’s temptation hidden. . . . . . . . . . . . . Apple Pie A President and his desert. . . . . . . . . . . Washington Pie Darkest African . . . . . . . . . . . . . . . . . . . . Fruit Cake Imposition . . . . . . . . . . . . . . . . . . . . . . . . . Sponge Cake Spring offering. . . . . . . . . . . . . . . . . . . . . . Water A once discarded exhilarant. . . . . . . . . . Tea Imported cordial from original packages . . . . . . . . . . . . . . . . . . . . . . . Coffee 122 ST. MARY's CHURCH AID Cook Book USE A PAPER BAG FOR FLOURING CHICKEN When you wish to flour chicken or solid croquettes for frying, use a paper bag. Fill the bag with flour that has been peppered and salted. Put the chicken into the bag; shake well. The piece of chicken will be thoroughly floured without soiling your hands or using an extra plate. The Housewife MENUS DINNER MENU Oyster Cocktail Julienne Soup Imperial Sticks Celery Salted Almonds Olives. Fish Crescents Delmonico Tomatoes Fillet Mignon Mushroom Sauce Duchess Potatoes Spinach Tambales Parker House Rolls Horseshoe Salad Cheese Straws French Ice Cream Sponge Rings Silver Drops Coffee Mints Bessie Monahan. FISH DINNER Celery Soup Croutons Baked Stuffed Haddock - Egg Sauce. Mashed Potatoes Spinach Tomato and Celery Salad Cheese Wafers Orange Puffs Orange Sauce Cafe Noir - Mrs. Chas. Simpson. BREAKFAST Cantaloupe Pettijohns with Sugar and Cream Dried Smoked Beef in Cream Mashed Brown Potatoes Baking Powder Biscuit Coffee -- Mrs. Charles Simpson 124 ST. MARY'S CHURCH AID Cook Book THANKSGIVING DINNER Celery Soup Celery Olives Roast Turkey Dressing Giblet Gravy Cranberry Sauce Creamed Onions Mashed Potatoes Squash Pumpkin Pie - Mince Pie Plum Pudding Hard Sauce - Caramel Ice Cream Fruit Coffee Nuts Mrs. D. T. Morrill A COURSE DINNER First Course Oysters on half shell, with brown bread sandwiches. Pass Tabasco Sauce and Vinegar. Second Course Clear Soup with bread sticks. Radishes, Celery or Olives are passed with soup. Salted Almonds may be passed be- tween any of the courses. Third Course Fish, baked, boiled, or fried. Dressed Cucumber or Cole- slaw. Potato Balls. Fourth Course Filet of Beef. Potatoes stuffed and baked. One other vegetable. Grape or Venison Jelly. Rolls and Butter. Fifth Course Lettuce and Tomato Salad with French or Mayonnaise Dressing. Cheese sticks or Crisp Cheese Crackers may be served with salad. - Sixth Course Ice Cream - Fancy Cakes Black Coffee - Bonbons may be passed after this course Miss Delia Coakley ST. MARy’s CHURCH AID Cook Book 125 DINNER Oyster Cocktail Cream of Asparagus Soup Boiled Halibut Tomato Sauce Sliced Cucumbers on Lettuce Leg of Lamb, Roasted Currant Jelly Mashed Potatoes Cream Carrots Green Peas Pear Fritters Banana Salad Suet Pudding Brandy Sauce Coffee Mrs. Sarah shattuck MENU FOR HOME DINNER First Course Cream Celery Soup Croutons Olives Second Course Meat or Fish. Potatoes and two other vegetables. Pickles. Bread and Butter. Third Course A Vegetable Salad with French Dressing. Nut Bread. Sandwiches. Fourth Course—Dessert Apple-tarts Cheese Black Coffee Pass Sugar and Cream Miss Delia Coakley DINNER MENU Hamburg Steak Soup Codfish Steak (New England Style) Johnny Cake Roast Lamb Brown Potatoes Peas with Fruit Buttered Diced Carrot Egg and Olive Salad - Delicate Pudding Egg Biscuit Tea Coffee Milk Ellen J. Whittaker 126 ST. MARY'S CHURCH AID cook Book CHRISTMAS DINNER Oyster Cocktail Cream of Spinach Soup Croutons Olives - Celery Almonds Roast Turkey Bread Stuffing Mashed Potatoes Squash Creamed Onions Spiced Cranberries Fruit Salad Cheese Straws Mince Pie - Frozen Pudding Assorted Cakes Bonbons - Crackers Cheese Coffee M. G. Butler LUNCHEON Grapefruit Cocktail with Maraschino Cherry Mock Bisque Soup Croutons Cucumbers - French Dressing Goulash Cream Cauliflower Cream Cheese and Pimento Salad Parker House Rolls Sponge Cake Cocoa with Whipped Cream Mrs. Sarah Shattuck MAKING THANKSGIVING SIMPLE The following menu is offered as an example of a meal not excessive in price and not difficult to prepare. MENU - Roast Turkey Curled Celery Individual Cranberry Jelly Molds Potatoes on the Half Shell Creamed Onions Mashed Turnips Malaga Salad Pumpkin Pie Coffee Candied Orange Peel Mary E. Meagher ST. MARY's CHURCH AID cook Book 127 LUNCHEON Tomato Soup - Veal Loaf Stewed Potatoes Russian Cream Tea Mrs. C. L. Carney LUNCHEON MENU First Course Fruit Cup Second Course Lamb Chops French Fried Potatoes Peas Mint Jelly Rolls Third Course Lettuce and Pineapple Salad with French Dressing Crisp Crackers Fourth Course Lemon Pie and Tea Miss Delia Coakley LUNCHEON Cream of Pea Soup Crisp Crackers Lamb Chops Currant Jelly Baked Potatoes Turnip Cubes White Sauce Pineapple Cream Cafe Noir - Mrs. Charles Simpson DINNER Split Pea Soup or Tomato Soup Roast Loin of Pork Mashed Potatoes Boiled Onions Apple Sauce French Fruit Salad French Dressing Strawberry Shortcake with Whipped Cream Mrs. P. J. Breen 128 ST. MARY's CHURCH AID Cook Book BREAKFAST Sliced Oranges Coffee Toast and Rolls Veal Cutlets Breaded with Tomato Sauce - - Baked Potatoes Green Corn Custard with Green Peppers Baking Powder Biscuit Mrs. Sarah Shattuck The Progress of an Ideal gºN 1833, a tiny shop—today, barely %l nine decades later, a world 㺠famous institution employing thousands of skilled workers—such has been the growth of the American Optical Company. It is a story of consistent progress—of difficulties surmounted only by hard work and Yankee grit, and of the rigid adherence to ideals and standards. Today, the American Optical Company is far more than a manufacturing institu- tion. It is a real and powerful factor in the progress of the world—an institution wherein thousands are skillfully aiding mankind to better vision. @ American Optical Company Southbridge, Massachusetts. U.S.A. New York Chicago San Francisco (129) 44%. TAX EXEMPT From FIRST DAY OF EVERY MONTH Southbridge Savings Bank Resources $3,524,720 RELIABLE In judging a bank, always remember that capital and surplus give security to the depositor, by forming a fund that stands between the depositor and possible shrinkage in the securities of the bank. We zealously guard the welfare of our patrons and gladly offer our facilities for service. Southbridge National Bank Established 1836 Capital - - - - - - - $100,000 Surplus - - - - - - . . . $349,000 Deposits - - - - - - . $2,666,684 (130) EDWARDS COMPANY DEPARTMENT STORE Southbridge, Mass. HOOSIER SAVES STEPS SAVES WORK SAVES WORRY This is the great- est of all kitchen conveniences — built to last a life-time and to make your work easier every day. Investigate our $1 Club Plan offer. Cultivate the habit of visiting our store frequently, not necessarily to purchase, but to see the lovely new things, so as to keep abreast of the styles. Accept this as a standing invitation to come as often as you please. Our salespeople will cheerfully show and explain the merits of whatever may interest you. (131) * 1875 1923 Complete House Furnishers J. J. DELEHANTY & CO. FURNITURE Mattresses, Bedding, Curtains, Stoves, Ranges, Oil Cloth, Straw Matting, Carpets, Pictures and Frames, Hardware and General Variety Store PAINTS, OILS, WARNISH AND WINDOW GLASS WEST MAIN ST., SOUTHBRIDGE HAMILTON WOOLEN COMPANY SOUTHBRIDGE, MASS. Manufacturers of WORSTED DRESS GOODS (132) DEXTER KNIVES Compliments of Worcester Friend º (133) Compliments of LITCHFIELD SHUTTLE COMPANY SOUTHBRIDGE, MASS. Established 1843 Largest Manufacturers of Shuttles in the World E. G. WALKER Successor to Charles Hyde Dealer in Rough and Manufactured Lumber, Boxes and Shingles SOUTHBRIDGE, MASS. (134) CENTRAL MILLS CO. Complimentary º: (135) º Zºnºfºº SHREDDED WHEAT DISHES A dainty, wholesome, appetizing meal can be pre- pared with Shredded Wheat Biscuit ‘‘in a jiffy.” It is ready-cooked and ready-to-serve. You can do things with it that are not possible with any other “‘breakfast food.’” It is the only cereal food made in Biscuit form. Combined with fresh or preserved fruit, or with creamed meats or creamed vegetables, or simply eaten as a breakfast food with milk or cream, it is delicious, nourishing and satisfying. Shredded Wheat is made of the whole wheat, clean- ed, cooked, drawn into fine porous shreds and twice baked. It is the cleanest, purest cereal food made in the world. Recipes for making many wholesome ‘‘Shredded Wheat Dishes’’ will be found in this book. SHREDDED WHEAT is made in two forms: BISCUIT, for breakfast or any meal; TRISCUIT, the Shredded Wheat Wafer, eaten as a toast for luncheon or any other meal with butter, cheese or marmalades. Both the Biscuit and Triscuit should be heated in the oven to - restore crispness before serving. Our new Book, “The Happy Way To Health” is sent free, postpaid, for the asking. Made by THE SHREDDED WHEAT COMPANY., Niagara Falls, N. Y. º (136) WE INVITE YOU to come to our market when you go meat shop- ping today and see what pride we take in keeping fresh, clean and whole- some meats for your table Then you’ll know why there’s a rich wholesome goodness in all the meats we sell. Demers' Market Phone 442-R 101 Hamilton St., Southbridge, Mass. CLARENCE. H. KNIGHT AUTHORIZED FORD SALES AND SERVICE Tel. 10 Southbridge, Mass. Try this Drug Store First - Globe Pharmacy Now Mason Drug Co. Brisette & Plouffe., Props. Leo Armand Beaulag Reg. Ph. Southbridge, Mass. Watches - Clocks Jewelry Silverware C. G. SMALL Masonic Bldg., 94 Main St. cº Stationery = º M. P. O'Shaughnessey REAL ESTATE OF EVERY DESCRIPTION Joseph E. O'Shaughnessey ATTORNEY-AT-LAW KRYPTOKS John Boyle OPTOMETRIST 111 Main St. Sanitary Bakery 108 Main St. DR. F. P. oGoRMAN Dr. G. L. Johnson DENTIST DENTAL SURGEON Singer Sewing Machine Co. º Electric Machines for GENDREAU'S Family Use MARKET Hemstitching 15 Hamilton St. (135) º º Morris H. Marcy INSURANCE AND H. L. Desmaris REAL ESTATE D. D. S 103 Main St. - - - - - Southbridge, Mass. THOS. HUGHES Madam COAL - WOOD LUMBER M. F. Delage Dani & Soldani CABINET AND PATTERN MAKERS DAVID LENTI THE SHOE MAN C. F. HELNER Compliments Compliments of Dr. J. R. LePage * (139) Tools, Sporting Goods, Kitchen Utensils Hardware, QUALITY GOODS We solicit your trade W. C. LEWIS Established 1856, Mill St. Established 1870 M. D. MORRILL & SONS MARBLE and GRANITE MEMORIALS J. JACQUES WINSOL STORE We carry a full line of WINSOL GOODS Confectionery, Tobacco, Ice Cream Soda C. J. Bourdeau Prop. 1081% Main Street GROCERIES AND PROVISIONS 180 Main Street Tel. Con. Southbridge, Mass. * (140) º KODAKS CIGARS FULL LINE CHRISTMAS GREETING CARDS The E. F. Dakin Co. Confectionery Stationery Frank J. Serletto Charles S. Shearer | Motor Supply Co. Automobile Supplies Kelly-Springfield Tires Keep smiling with Kelly 31% Central Street Dufault & Co. CLOTHING, HATS AND FURNISHINGS 16 Hamilton Street Joseph E. Benoit MEATS, FISH AND GROCERIES Telephone Connection (141) º ill-in nº-ºn-ºn-º-º-º-º-º-º-º-º-º-º-º: Compliments of SILK BROS. GOODWIN BROS. IADIES” AND GENTS’ CLOTHING Agent for Hart, Schaffner & Marx Clothing Tel. 4661 118-120 Main St. Southbridge, Mass. Everything for Home Bottling —and— Storage A. H. DUBEY 12–14 Crane Street COZY NOOK ICE CREAM AND CONFECTIONERY ALL KINDS OF FRUITS AND VEGETABLES in their season We also serve buffet lunch Cor. West Main and Pleasant Streets A. A. LAMARINE (142) º + R. T. REID JEWELER 109 Main St. Southbridge, Mass. M. BENVENUTI DEALER IN FOREIGN AND DOMESTIC FRUITS 104 Hamilton St. Southbridge, Mass. Joseph Serleto Dealer in High Grade Cigars, Also Jobber in Tobacco, Fruit and Confectionery G. GREGOIRE Hamilton St. STYLISH STOUT SHOES FOR WOMEN Tel. 215–W Compliments HOTEL NEWMAN ALFRED ALLARD, Prop. PAIGE – JEWETT SIX Automobiles - Trucks Constance Lenti 9 Elm St., Southbridge Elm St., Southbridge Tel. 533-W Telephone Con. Compliments - HAMILTON P. RENAUD GARAGE MEATS - IDE L. DOBBLEE, Proprietor * (143) G. RICHARD BREAD AND PASTRY 9 Plimpton St. Compliments of L. E. BRADLEY WHOLESALER Crane Street Compliments WM. C. LUNAN D. M. D. Motor Equipment Company Hamilton St. Automobile Accessories Blaise Trudeau CIGARS, CANDY AND TOBACCOS Ice Cream and Soda 68 Hamilton St. Tel. 8182–M Compliments of VALMORE P. TETRAULT INSURANCE AND REAL ESTATE Compliments W. W. BUCKLEY ATTORNEY AT LAW Compliments BOSTON STORE Hamilton St. (144) R. ROBBINS Dealer in CLOTHING, LADIES' CLOTHING LADIES’ GARMENTS MILLINERY SHOES AND GENTS’ FURNISHINGS 55-57 Mechanic Street and Main Street J. C. GABREE AUTO ACCESSORIES PAINTS AND OTLS HARDWARE, CROCKERY AND TOYS Main Street Southbridge, Mass. E. M. PHILLIPS & SON INSURANCE Eagle Block Southbridge, Mass. Apollo Chocolates They are different Durand’s Chocolates New England's Finest The Chocolate Shop Capen & Suprenant, Props 89 Main Street Southbridge, Mass. PEN-ANT QUALITY ICE CREAM Booth’s Chocolates For Candy Lovers Lovell & Covell Chocolates “Once—Always.” * (145) Quality Shop J. B. BONIN Prop. DR. I. CLESTE THRESHER DENTIST H. T. HYDE Complimentary Compliments Southbridge Toric Lens Co. Southbridge, Mass. J. H. Thibeault Groceries, Fruits and Confectionery 16 Pleasant Street Southbridge, Mass. A. LAPORTE Meats and Groceries Tel. Con. 3 Plimpton St. Southbridge, Mass. Jos. St. Georges MEATS, GROCERIES AND FISH Cor. River & Mill Tel Conn. Southbridge Mass. RAYMOND'S For Good Shoes and Shoe Repairing 114 Hamilton St. Southbridge, Mass. * - º (146) º W. J. Lamoureux HOUSE FURNISHINGS CROCKERY AND GLASS WARE SAM KAPLAN MORSE BROS. Wholesale and Retail Dealers in HAY, GRAIN AND FEED Southbridge, Mass. METRO BROS CIGARS, CIGARETS, TOBACCO And a wonderful assort- ment of Appollo & Kibbe Chocolates MEN'S AND BOYS' OUTFITTERS 115 Main Street Southbridge, Mass. º (147) º F. X. LALIBERTE & SON General Contractors and Building Movers SHEET METAL WORKERS AND ROOFING Beacher St. Call 38 G. C. WINTER COMPANY Quality Kitchen Furnishings ºf ſº- Wearever Aluminum Ware, Pyrex Glass Ware, Fish Enameled Ware, § #. Harrington’s “Dexter Brand’’ Kitchen Knives 136 MAIN AND 10 HAMILTON STS. SOUTHBRIDGE, MASS. * (148) PEOPLE'S NATIONAL BANK SOUTHBRIDGE, MASS. Established 1919 Deposits $975,000 Bank with us Grow with us A. F. GIROUARD Pianos and Player Pianos Easy Terms. No Interest. Satisfaction Guaranteed. Patronize Your Own Town. A. F. GIROUARD 17 Hamilton St. Southbridge, Mass. *-i- *—º-º-º-º: (149) * O'SHAUGHNESSEY'S MARKET A complete line of Spices and Extracts, all ready for the recipes in this new up-to-date St. Mary's Church Aid Cook Book. OCCIDENT FLOUR TOWN CRIER Tel 8 Try a bag with your next order Hamilton St. Compliments of WELD & BECK BOSTON FISH MARKET O. LAVOIE, Prop. HIGH GRADE MEATS AND FISH 21 Central Street Tel. 274 Compliments of Wm. H. McGilpin F. A. BOUVIER Louis E. Farland Paints, Wall Papers, Oils, Glass, Etc. Dry Goods and Shoes THE HOME OF GOOD SHOES AND SHOE RE- PAIRING 112 Min Street Southbridge, Mass. 5. Pleasant Street Southbridge, Mass. º (151) A. FARLAND CONTRACTOR and Dealer in Paints, Wall Paper, Oils, Glass, Etc. Steel Ceilings a Specialty Telephone Connection 30 Marcy St. Tel Con. Southbridge, Mass. Mrs. Gertrude WONDERLIE MEATS AND GROCERIES CONFECTIONERY AND CIGARS Woodstock Road Southbridge, Call Tel. 98 And have your orders promptly delivered. We carry a complete line of MEATS, GROCERIES., VEGETABLES, FISH SPLAINE'S MARKET 31 Central Street Frank J. Walsh John F. Walsh Frank W. Walsh WALSH PRESS PRINTERS Telephone 259-M 9–11 Clark Street Mass. (152) MODERN STORE I}ADIES” CLOAKS AND SUITS, DRESSES AND SKIRTS Reasonable Prices L. Krasnov, Prop. CARON'S MARKET CHOICE GROCERIES MEATS & PROVISIONS Elm Street PETER GRANT & CO. 10 Hartwell Street GROCERIES FISH PRODUCTS Tel. Con. Follow the crowd to the NEW STORE “Just around the corner’’, i. A. J. PAQUIN Compliments of A FRIEND 5 Central Street BARBER Fabien Brodeur Complimentary 64 Hamilton St. Southbridge, Mass. (153) Boucher's Challenge Automobile and Furniture Polish Antique Furniture –22 .BOU Interior Painting - ºf: É. %. and - º ufo- *2. Decorating º (Painly Refinished Piano Polishing º - %| | \!\! - - - º 169 Maias' Maº \\\\\ - - GLOBE DEPARTMENT STORE Geo. W. Laughnane, Prop. Cor. Main and Mill Streets. SOUTHBRIDGE, MASS. (154) º º St Margº Cºral, 37.942 º, A2 tº book 6% ºf: - 4. - Yºhº Bar-tº-fi