º - T. - A Cheerful Housekeeper you will find in he lon. where the weekly wash is sent to the Hill Top Laundry, because she has the time and health for more important and agreeable duties. Washing is harder work than any woman should do, even with a machine to help. Our Rough Dry Service means all the wash- ing and drying and most of the ironing, only a few lighter pieces for you to finish. Special Departments Blankets Rugs Curtains Quiſts Auto Robes Pillows Mirbach Hill Top Laundry 509 POND STREET Down Town Office 431 SOUTH CLINTON STREET | VVONMAN! enthroned by your visions elate In temples of learning and chambers of state, Politician, or lawyer, or doctor so wise, Go bottle your tears and pickle your sighs; For descend you must to every-day life And enter the ranks of the housekeepers' strife. You may settle, like Darwin, the monkey's sad fate, You may settle all questions of kingdom or state; But no art of persuasion, witty or wise, VVill settle the coffee or make the bread rise. No doctrines or creeds since eating began VVere known to regale a right hungry man; Your doctrines, affinities, destinies dim,_ Even total depravity's nothing to him. A judge's decision may turn in a dish; Or a doctor's prescription be found in a fish; Great thoughts gleam in gravy, and nations are tossed On billows of soup, and finally lost. Then do not rebel, but with good common sense, Submit to the stomach's omnipotence; Like the ghost of poor Banquo, you always must meet That unsettled old question, "Oh, what shall we eat?" And another close follows, -"Oh, what shall we cook?” That question is answered in this little book. B(U)Y ONE OF THEM. - º |||||||||||||||||||||||||||||Illlllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll: WHEN YOU ARE TOO BUSY TO BAKE OR COOK SCHRAFFTs F. G. SHA TTUCK CO. BAKE GOODS DEPARTMENT WILL SUPPLY YOU Fresh Cookies Home Made Cakes Rolls Bread SPECIALS IN CANDY DEPARTMENT OFFERED EVERY DAY A T VERY A TTRACTIVE PRICES (2) When Shopping, Come In SCHRAFFTs Tea Room and Restaurant Serves Bountiful Lunches MEET YOUR FRIENDS at SCHRA FFT'S Fill||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||ſ: The South Presbyterian Church Cook Book TESTED RECIPES COMPILED BY THE LADIES OF THE AGOMAN CLASS OF THE SOUTH PRESBYTERIAN CHURCH, SYRACUSE, NEW YORK, DECEMBER 1st, 1922 º P REFACE The Ladies of the Agoman Class of South Pres- byterian church take pleasure in presenting to their friends this book, which we feel confident will be of real help to every housekeeper. We wish to take this opportunity to thank those who have kindly contributed recipes and those furnishing advertise- ments, thereby making this book possible. MRS. OLIVER S. CANE MRS, COLON BROOKS MRS, HERBERT W. OSBORN COMMITTEE VVHAT COOKING NMEANS Cooking means the patience of Job and the persist- ence of the Pilgrim fathers. It means the endurance, the long suffering and martyrdom of Joan of Arc. It means the steaming and the Stewing, the baking and broiling, thrice daily. Springs, summers, autumns and winters, year after year, decade after decade. It means perspiration, desperation and resignation. It means a crown and a harp. A clear title to an estate in heaven. º Breads "To make the staff of life, both light and well, Inquire within, this oracle will tell. BOSTON BROWN BREAD One cup corn meal, I cup rye meal, I cup flour, V4 cup molasses, 1 teaspoon salt, I teaspoon soda. Mix soft with sour milk. Steam 3 hours. Mrs. C. H. Brooks. JOHNNY CAKE One cup corn meal, 2 cups flour, V4 cup sugar, I teaspoon salt, I egg, I cup sour milk, l even teaspoon soda, V4 cup melted butter (added last). Beat well. Mrs. F. C. Potter. NUT BREAD One-half cup sugar, 3 cups flour (sift four times), 3 rounded teaspoons baking powder, 134 cups milk, l beaten egg, I cup nut meats, salt. Let rise % hour and bake in slow oven. Mrs. W. S. Orr. GRAHAM BREAD One-half cup molasses, I cup white flour, 2 cups graham flour, 1 cup raisins and nuts, I cup sweet milk, l cup sour milk, l teaspoon salt, 1 teaspoon soda, | teaspoon baking powder. Mix wet ingredients, flour and bake 34 hour in moderate oven. - Mrs. Mason Barney. ENGLISH FRUIT BREAD One and one-fourth quarts potato water, 2 yeast cakes (mix), 4 cup butter, 4 lbs, flour more or less according to quality of flour used. One tablespoon salt, | teaspoon cinnamon, 1 cup granulated sugar. Mix cinnamon, salt, sugar and flour, add raisins and proceed as with other bread. Dough firm as other bread, not stiff and hard. Mrs. G. A. Hovey. BOSTON BROWN BREAD Two and one-half cups graham flour, V4 cup corn meal, I cup wheat flour, mix together, V4 cup molasses, 2 cups buttermilk or sweet milk, mix together and combine with flour, I teaspoon soda, I teaspoon salt, put in two one pound coffee cans, cover and steam for three hours, then bake for V3 hour. Mrs. G. A. Hovey. BROWN BREAD Two cups graham flour, l cup wheat flour, 2 cups sour milk, V4 cup mo- lasses, 1 teaspoon soda, l teaspoon salt. Bake in moderate oven about 1 hour. Mrs. Leonard Moore. 5 6 AGOMAN CLASS COOK BOOK CORN BREAD One egg, J/4 cup sugar, I tablespoon butter, 1 cup sour milk, 34 cup corn meal, 34 cup flour, level teaspoon soda. Cream egg, sugar and butter. Add sour milk, flour, soda, and corn meal. Bake in deep dish. Mrs. Anne S. Blanden. GRAHAM NUT BREAD Two cups sour milk, 2 cups graham flour, 1 cup white flour, V4 cup brown sugar and molasses, 1 teaspoon soda (heap), l tablespoon salt, I teaspoon baking powder, I cup nut meats. Bake one hour in moderate oven. Christine Sixeland. BREAKFAST BREAD One-half or 34 cups sugar, l egg, I heaping tablespoon lard or butter, little cinnamon, salt, 2 teaspoons baking powder sifted in pint flour. Mix well together. Add milk to make soft batter. Raisins if desired. Pour into flat tin, put pieces of butter over top and sprinkle with sugar and cinnamon. Bake in moderate oven. Mrs. E. J. McMillan. POP-OVERS One cup milk, l cup flour, I egg, I teaspoon salt. Place egg and milk in bowl, take Dover egg beater, add flour and salt and beat thoroughly until full of bubbles. Have gem pans well greased and hot, fill half full and bake 30 to 40 minutes in a hot oven. Mrs. Glenn S. Brown. ROLLS One-half cup sugar, I beaten egg, 3 tablespoons lard or butter, 1 pint scald- ed milk, l yeast cake, 2 quarts flour, salt. At night rub flour and lard together, dissolve yeast in milk, add sugar, salt, and well beaten egg. Beat very thoroughly into flour. Let rise until morning. For lunch knead well and cut into rolls, let rise until light and bake in moderate oven. For dinner knead down and let rise until about noon, knead again and cut into rolls and bake for dinner. Mrs. E. J. McMillan. NUT BROWN BREAD Three cups buttermilk, l cup molasses, 3 teaspoons soda, 3% cups graham flour, V4 cup seeded raisins, 4 cup chopped walnut meats, 4 teaspoon salt Bake about 45 minutes. Helen Baldwin. OATMEAL BREAD One quart milk, 2 cups rolled oats cooked slow in milk 5 minutes. When lukewarm add / cup sugar, I tablespoon salt, I compressed yeast cake in cup water, 2% quarts flour. Mix hard, stand all night, in morning put on tins. Let rise until light, bake slowly. Mrs. Ida C. Jones. NEW ENGLAND GINGER BREAD One-half cup sugar, V4 cup molasses, V3 cup shortening, V4 cup sour or buttermilk, 1% cups flour, V4 teaspoon salt, I level teaspoon baking soda, I teaspoon ginger, 1 teaspoon cinnamon, % cloves. Bake in a slow oven. One cup of raisins improves it. - Miss Bessie Calthrop. AGOMAN CLASS COOK BOOK 7 BEST JOHNNY CAKE One cup flour, 2 cups corn meal, 9% cup sugar, l egg, 1% cups sour milk, 2 tablespoons melted butter, I teaspoon soda, teaspoon salt. Mrs. M. Colin Brooks. PLAIN FRITTERS Three cups flour, 2 teaspoons (level) baking powder, 1 teaspoon salt, sift all in bowl. Make a hole in center, drop in one egg, beat with fork as well as can be, without getting in too much of the flour. Then add sweet milk slowly until a batter is made with the fork, not too thin. Have kettle of hot fat ready, drop in with teaspoon and fry like fried cakes. Place on plate in warming oven and serve as dessert with syrup or honey. Have them a nice brown. This will serve 4 or 5 persons. Mrs. E. J. Evans. NUT BROWN BREAD Sift all flour before measuring. Two cups graham flour, I cup white flour, % cup cornmeal, I teaspoon salt, / cup sugar, Ø cup molasses, l egg beaten, 2 teaspoons soda, 2 cups sour milk, l cup broken walnut meats. Bake 1% hours in coffee cans. Lay on side a few minutes before removing from cans. Mrs. Chadwick. SOUTHERN SPOON BREAD Two cups cold water, I cup cold milk, l cup cornmeal, I tablespoon butter, 2 eggs, 2 teaspoons (level) salt. Mix water, salt, milk and cornmeal together cold. Bring to a boil (stirring constantly) and cook five minutes. Beat eggs well and add them and the butter to the hot mush. Beat well. Bake in but- tered pan for 4 hour. Serve from same pan with spoon. Mrs. Chadwick. NUT BROWN BREAD–BAKED Two cups graham flour, 1% cups wheat flour, V4 cup brown sugar, V4 cup molasses, 2 cups sweet milk, l cup walnut meats, l teaspoon salt, large tea- spoon soda. Bake slowly hour. Mrs. S. H. Foote. MUFFINS - One egg, 2 tablespoons sugar, I tablespoon melted buter, 1 cup sweet milk, little salt, 2 teaspoons baking powder, 3 cups flour. Makes 8 muffins. Mrs. A. Morse. ONE-EGG MUFFINS Two cups flour, 2 tablespoons shortening (% lard, V4 butter), Vá teaspoon salt, 3 teaspoons baking powder, l egg, I cup milk. Mix dry ingredients. Add milk and egg well beaten, add shortening last. Bake in moderate oven. Mrs. W. E. Woodin. CORN MUFFINS One-half cup sugar, V4 cup butter, l egg, 1 cup sour milk. 1% cups flour, | cup corn meal, 2 level teaspoons baking powder, 4 teaspoon soda, Ø tea- spoon salt. Bake in well greased pan in hot oven. Mrs. Ada Manning Whitney. 8 AGOMAN CLASS COOK BOOK GRAHAM GEMS One cup entire wheat or graham flour, I cup white flour, 2 tablespoons Sugar, 1% cups sour milk, 4 tablespoons melted butter, l egg, 2 teaspoon salt, 1 teaspoon soda. rs. C. H. Norton. RICH MUFFINS Three-fourths cup milk, V4 cup butter, l egg, 3 teaspoons baking powder, % Cup Sugar, 2 cups flour, V6 teaspoon salt. Bake 25 minutes in hot oven. Mrs. C. W. Hoskins. JOHNNY CAKE One cup corn meal, I cup sour milk, V4 cup (scant) sugar, I cup flour, tablespoon shortening, 1 teaspoon soda, egg. Soak corn meal for at least hour in sour milk. R. H. H. GERMAN KUCHEN One egg, 34 cup sugar, 1 cup sweet milk, pinch of salt, 2 cups flour, 2 tea- spoons baking powder. Beat egg and stir in sugar, milk and salt, add flour and baking powder. Stir well, pour in greased tin. Sprinkle first with cinnamon, then sugar. BAKING POWDER BISCUIT Two cups flour, 4 teaspoons baking powder, I teaspoon salt, 2 tablespoons butter, I tablespoon lard, 1 cup milk. Bake in hot oven 15 to 18 minutes. Mrs. Wood. BRAN MUFFINS One cup bran, 1 cup white flour, 3 tablespoons sugar, 4 level teaspoons bak- ing powder, 1 cup milk, 3 tablespoons melted butter, bake in moderate oven. Mrs. E. Q. Williams. GRAHAM BREAD One egg, I cup sour milk, V4 cup molasses, 2 tablespoons shortening, I cup graham flour, 1% cups white flour, 1 teaspoon soda, little salt, / cup raisins, % cup nut meats. Mrs. H. L. Curtis. NUT BREAD Two cups milk, / cup sugar, 4 cups flour, I cup broken nut meats, 4 tea- spoon salt, 4 teaspoons baking powder, 2 eggs. Put in greased pans and set aside for twenty minutes. Then bake for thirty minutes in a moderate oven. Mrs. A usman. OATMEAL GEMS Mix 1 cup rolled oats in 1 cup sour milk and let stand over night. In the morning add 1 teaspoon soda, egg, 2 tablespoons sugar, I tablespoon melted butter, I cup white flour, little salt. Bake 30 minutes. Mrs. Bundy. TEA MUFFINS One cup milk, two eggs well beaten, one-half scant cup sugar, butter size of an egg, 2 cups flour, 2 teaspoons baking powder. Mrs. Erwin A. Fitch. AGOMAN CLASS COOK BOOK 9 A THREE DAYS FREE TRIAL GRAND PRIZE EUREKA ELECTRIC VACUUM CLEANER We will at your request send to your home on FREE trial one of these famous EUREKA VACUUM CLEANERS. This Cleaner has no equal for cleaning Rugs, Carpets, Mattresses, etc. It cleans by air, has self cleaning floor brush and other features not possessed by any other cleaner. “IT GETS THE DIRT, NOT THE CARPE.T.” CHAPPELL - DYER CO., INC. - GRAHAM BREAD One cup brown sugar, 2 cups graham flour, I cup wheat flour, V4 cup rais- ins, teaspoon salt. Mix all together and add 2 cups buttermilk, l teaspoon soda. Bake about 45 minutes in a moderate oven. Mrs. W. B. Bunker. BAKED BROWN BREAD Three cups wheat flour, I cup graham flour, 2 cups sour milk, 2 teaspoons soda, teaspoon salt, 94 cup molasses, 1 teaspoon baking powder, 1% cups chopped nut meats or 1% cups raisins. Mrs. W. H. Porter. WHOLE WHEAT BREAD Thoroughly mix in bread mixer or bread pan 4% cups whole wheat flour, 4% cups white flour. Scald I cup milk and add 1% cups water to make it lukewarm. Add 2 level teaspoons salt, I good tablespoon sugar, good teaspoon shortening. Dissolve 94 yeast cake in 94 cup lukewarm water. Add to the milk and water, then add to the flour and mix as for ordinary bread. Let rise and mould into loaves. Let rise and bake in moderate oven for one hour. Mrs. George Bell. MUFFINS One egg, one-half cup sweet milk, I tablespoon butter, I tablespoon sugar, | heaping cup flour, 2 teaspoons baking powder, pinch salt, makes six muffins. This is good for strawberry shortcake. - Carrie B. Diefendorf. OATMEAL BREAD One tablespoon Crisco or butter, V4 cup sugar, I tablespoon molasses, 9% tablespoon salt, I cup oatmeal. Pour pint boiling water over this, when cool add l yeast cake and I heaping quart flour. Let rise over night, put in tin, let rise again and bake. Mrs. Frank Brown. 10 AGOMAN CLASS COOK BOOK - •º-o-o-o-o-o-o-o-o-º-o-o-º-o-º-o-o-o-o-o-o-o-o-o-o-º-o-o-o-o- M0ST COMPLETE FAMILY WALET SERVICE IN SWRAGUSE spºtººoº. 118 EAST JEFFERSON STREET TELEPHONE 2-1654 SHOWER CoMPLETE DRESSING CiR cle OF SERVICE |N LADES' AND MEN'S WEARING APPAREL It is just as essential to have reliable WALET-SERVICE as it is to have good recipes for cooking to obtain the best results. OLIVER ‘‘DICK” CANE t- Cakes "Who follows well these rules will make, The lightest, most delicious cake.” DEVIL’S FOOD CAKE One and one-half cups brown sugar, V4 cup milk; 2 eggs, 1 teaspoon soda, 2 tablespoons butter, 2 cups flour, 2 squares chocolate cut up. Cook slowly until thickened, W4 cup brown sugar, V4 cup milk and chocolate. When smooth add beaten egg yolk and finish cooking. Cool before adding to cake batter. Cream, 1 cup brown sugar and add butter and remainder of eggs well beaten. Add V4 cup milk alternately with flour sifted three times with soda. Add first mixture and cook in greased and floured tins. Mrs. John M. MacInnis. FROSTING Two cups brown sugar, 2 squares chocolate, 4 cup milk, I tablespoon butter, | teaspoon vanilla. Cook sugar, milk and chocolate slowly, stirring constantly, until sugar melts. Boil until reaches soft ball stage. Do not stir after remov- ing from fire. Stand until cold. Beat until creamy. Mrs. John M. MacInnis. ANGEL FOOD Whites of 10 eggs, 1% cups granulated sugar, I heaping cup flour (each sifted once before measuring), 9% teaspoon cream tartar, flavor to taste, pinch of salt added to eggs before whipping to stiff foam. Add cream of tartar and beat very stiff. Sift sugar 5 times and add gradually, then sift flour 5 times and fold in lightly. Bake in ungreased tube-tin 45 minutes in moderate oven. Re- move from oven, leave in tin and turn upside down to cool. Mrs. Leo Englander. WEDDING FRUIT CAKE Ten eggs, 5 level cups of brown sugar, V4 pint of molasses, 3 teacups of soft butter, I lemon, 1 pound figs, 1 pound citron, 2 pounds currants, 3% pounds raisins, I heaping tablespoon ground cinnamon, I heaping tablespoon ground cloves, I heaping tablespoon ground mace, I nutmeg grated, ſº teaspoon soda, | quart flour. Bake two or three hours. This will make two large cakes. Mrs. R. D. Roney. MOLASSES CAKE One-half cup sugar, V4 cup molasses, Ø cup shortening, egg, 2 cups flour, | teaspoon soda, Ø cup sour milk, l teaspoon cinnamon. Clara Searles. SPANISH CAKE One cup flour, I teaspoon baking powder, l teaspoon cinnamon, % cup chopped meats, 2 eggs. Beat yokes of 2 eggs, beat the whites dry, add / cup milk to the beaten yolks and beat thoroughly. Cream small half cup of butter to 1 cup sugar, add yolks a little at a time, beating constantly, alternating with the walnut mixture and fold in whites of eggs. Mrs. E. F. Dolbear. | | 12 AGOMAN CLASS COOK BOOK MOLASSES CAKE WITH CINNAMON FROSTING One-half cup sugar, V4 cup molasses, 2 eggs (reserving white of one for frosting), 3 tablespoons butter, V4 cup sour milk, l teaspoon soda (level), 1% cups flour. Bake in three layers. FROSTING—To regular boiled frosting add dessertspoon cinnamon. Mrs. A. S. Phoenix. SOUR MILK CAKE One cup sugar, I cup sour milk, l teaspoon soda, Ø cup butter, 2% cups flour, I teaspoon baking powder, l teaspoon cinnamon, % teaspoon cloves, cup raisins. Mrs. George W. Fitch. GRAHAM CRACKER CAKE One cup sugar, V4 cup lard and butter, 2 eggs, l cup sweet milk, V4 cup flour, pinch salt, 20 graham crackers rolled fine, I teaspoon baking powder, vanilla. Cream sugar, shortening and eggs; add salt, milk and vanilla, sift flour and baking powder into cracker crumbs, add / cup hickory nuts. This is nice baked in layers with cream filling. CREAM FILLING—One-half cup milk, 3 tablespoons sugar, l egg, I table- spoon corn starch, cook until it thickens. Mrs. Erwin A. Fitch. WHITE CAKE Two cups sugar, V4 cup warm butter, I cup sweet milk, 2 cups flour, 2 teaspoons baking powder sifted in flour, whites of 4 eggs beaten stiff added just before putting in oven, flavor to taste. Bake forty minutes. Carrie B. Diefendorf. WALNUT CAKE One cup sugar, 2 cups flour, V4 cup butter, V4 cup milk, 2 eggs, I cup walnut meats, I teaspoon baking powder. Bake as loaf cake in slow oven. Mrs. George Major. CHO.COLATE CAKE Two cups brown sugar, V4 cup butter, 2 eggs yolks, 94 cup sweet milk, / cup warm water, I teaspoon soda added to water, 2 squares chocolate, vanilla. 2 cups unsifted flour. Add level teaspoon baking powder to flour. Mrs. George Theobald. HICKORY NUT CAKE One and one-half cups sugar, V4 cup butter, 2% cups flour, 34 cup milk, whites 4 eggs, 2 teaspoons baking powder, 1% cups hickory nuts. Mrs. C. M. Sharpe. LIGHT FRUIT CAKE Three cups light brown sugar, 3 eggs, 1% cups butter and lard mixed, 3 cups sour milk, 3 teaspoons soda, 5 cups flour, 2 pounds raisins, spices to suit taste, 1 cup chopped citron, 1 cup nut meats. Bake in dripping pan. (One-third of this recipe makes one ordinary size cake.) Eva G. Clarke. AGOMAN CLASS COOK BOOK 13 DELICATE CAKE One cup sugar, V4 cup sweet milk, 2 cups flour, V4 cup butter, 1 teaspoon flavoring, 2 teaspoons baking powder, whites of 3 eggs beaten stiff. Cream sugar and butter together until white. Add milk and flavoring. Sift baking powder through flour 3 times and add flour gradually. Lastly, fold in beaten whites of eggs and bake in square tin in moderate oven. Eva G. Clarke. BOSS SPONGE CAKE Two eggs, I cup sugar, l cup flour, I teaspoon baking powder, 6 tablespoons boiling water, add last, lemon or vanilla. Mrs. Larums. FRUIT CAKE One cup butter, 2 cups brown sugar, I cup New Orleans molasses, 1 cup sweet milk, 3 eggs, 5 cups flour, l teaspoon soda, 2 teaspoons cream tartar, 1 tablespoon cinnamon, I tablespoon nutmeg. Any desired fruit. Mrs. Leo Englander. POUND CAKE - One and one-half cups flour, 1% cups sugar, I cup (scant) butter, I cup or 6 eggs, V4 teaspoon baking powder, pinch salt, V4 teaspoon nutmeg, also citron. Beat whites, drop in yolks, beat, add half of sugar, beat. Cream half of butter and sugar. Combine and add flour. Mathilde A. Hoyt. CHO.COLATE CAKE One cup sugar, I heaping tablespoon butter, 5 heaping teaspoons cocoa, 4 cup sour milk, V4 cup boiling water. Put 9% teaspoon soda in water; I tea- spoon baking powder, Walkers vanilla. FILLING FOR CAKE Two squares chocolate melted, 94 cup granulated sugar, I heaping table- spoon corn starch mixed with sugar, l cup coffee, boil until thick, add a little butter and vanilla. Mrs. Metzger. BUTTER CAKE Two cups molasses, I cup sour milk, V4 cup shortening, I tablespoon soda, little baking powder, 4 cups and 2 tablespoons of flour sifted. - FILLING—One-half cup butter, V4 cup brown sugar, V4 cup cold water, yolk of egg, 2 heaping tablespoons flour, pinch of salt and flavoring. Blend butter, sugar and flour before adding water. Cook until thick. Mrs. George Curry. LAYER FRUIT CAKE One-half cup molasses, I cup brown sugar, 96 cup butter, 2 egg yolks, 1 cup Seeded raisins, nutmeg, cinnamon and cloves, 1 teaspoon soda, I cup sour milk 2 cups flour. Use the whites of 2 eggs for boiled frosting. Mrs. George Cooper. WHITE CAKE (Good) One and one-half cups sugar, V4 cup butter, V4 cup sweet milk, 2 cups flour, 2 teaspoons baking powder. Whites of 3 eggs beaten stiff and worked in gently last thing. - Mrs. Bundy. 14 AGOMAN CLASS COOK BOOK CHEAP DARK CAKE One-half cup sugar, Ø cup molasses, V3 cup shortening, 1 teaspoon soda, | egg, 2 cups flour, I teaspoon cinnamon, % teaspoon cloves, 4 teaspoon pepper, % cup raisins. Mrs. Bundy. ANGEL FOOD CAKE Whites of l l eggs, 1% cups sifted granulated sugar, I cup sifted flour, teaspoon cream tartar, l teaspoon vanilla. Sift flour four times, add cream tartar and sift again, add sugar. Then beat whites of eggs on large platter until stiff, add sugar gradually then flour and vanilla. Do not stop beating until put in pan. Bake 40 minutes in moderate oven. Do not open oven door for 15 minutes. Mrs. B. D. Curran. SOLID CHO.COLATE CAKE Yolk of egg, 34 cup sugar, butter size of egg, 2 squares chocolate, or % cup cocoa, I cup sweet milk, l cup flour, I level teaspoon soda. Cream egg, sugar, add chocolate mixed with butter, flour and soda, milk. Mix and bake in moderate oven. Use white frosting. Mrs. Anne S. Blanden. WHITE CAKE One cup granulated sugar, 1% cups flour, 2% teaspoons baking powder, (sift together), egg in cup and fill it with milk, make hole in center of flour mixture, drop egg and milk and 1 tablespoon melted butter into the flour, flavor with vanilla and beat all together. FROSTING—Two cups brown sugar, 5 tablespoons water. Cook until hairs, beat white of egg and pour over and beat until thick. Mrs. H. H. Theobald. SNOW CAKES One-fourth cup butter creamed with 1 cup sugar. Add alternately, V4 cup milk and 1% cups flour sifted with 2% teaspoons baking powder. Beat well and fold in whites of two eggs beaten stiff. Bake in gem pans. Mrs. A. B. McClure. LAYER CAKE One cup sugar, butter size of big egg, I egg, I teaspoon salt, I teaspoon cocoa, 1 cup sour milk, 2 teaspoons soda, 2 level cups flour. FILLING—One cup sugar, V4 cup ground raisins, V4 cup water. Mix and cook until thick, using care to prevent scorching. Mrs. H. E. Borst. SUNSHINE CAKE Whites of 5 or 7 eggs, yolks of five, I cup sugar, I scant cup flour measured after sifting five times, 4 teaspoon cream of tartar, pinch of salt, flavoring. Separate eggs, beat yolks until thick and set aside, add cream of tartar and pinch of salt to whites and beat until very stiff, add sugar gradually, yolks of eggs and flavoring. Fold in flour lightly. Bake in tube tin 40 minutes in moderate oven. Mrs. Glen S. Brown. AGOMAN CLASS COOK BOOK 15 DOMICON CAKE Two squares chocolate (2 oz.), 9% cup boiling water, V4 cup butter, 1 cup sugar, I cup flour, l egg, 34 teaspoon soda, V4 cup sour milk. Mix in order given. Boiling water melts chocolate and butter. Beat well. Mrs. Warren K. Bull. FUDGE CAKE One-half cup butter, I cup sugar, V4 cup sweet milk, 1% cup flour, 2 eggs, 2 oz. chocolate or 3 heaping tablespoons cocoa, I teaspoon vanilla, 2% teaspoons baking powder. Cream butter and sugar then add the well-beaten yolks of eggs, then whites beaten stiff. Stir in the milk and flour in which baking powder has been added. Add chocolate or cocoa. Helen E. Pomeroy. SPONGE MOLASSES CAKE One-half cup butter and lard, I cup sugar, V4 cup molasses, 2 eggs, 1 tea- spoon cinnamon, I teaspoon ginger, 3 cups Presto prepared flour, 34 cup boiling water. Bake in slow oven 20 minutes. Mrs. H. D. VanDerveer. SOUR MILK CAKE One cup sugar, V4 cup shortening, l egg, 1 cup sour milk, l teaspoon soda, 2 cups flour, 2 teaspoons baking powder. Salt and flavoring to taste, (add spices, cocoa or melted chocolate). Mrs. Peacock. CHO.COLATE LOAF CAKE One-fourth cake chocolate, 93 cup butter (melted together), I cup sugar, | egg, I cup sour milk, l teaspoon soda, 1% cups flour, vanilla and salt to taste. Mrs. Fred C. Potter. FEATHER CAKE Four tablespoons butter, I cup sugar, 1% cups sifted pastry flour, 2 eggs, 2% teaspoons baking powder, V4 cup milk, almond flavoring to taste. Measure 1% cups of sifted flour, add baking powder and sift several times, cream butter, add sugar gradually. Combine beaten yolks with milk. To butter and sugar mixture add milk and egg mixture, alternate with flour until all are mixed to- gether. Then add flavoring and the well beaten whites of eggs. Bake in shal- low pan or as a layer cake. Use moderate oven. Mrs. E. S. Strong. MINNEHAHA. LAYER CARE One cup sugar, butter size of egg, 2 cups flour, 2 teaspoons cream tartar, | teaspoon baking soda, cup milk, yolks of 2 eggs. Put together in order given and stir well. Makes three large layers. Mrs. A. A. Griffith. SPICE CAKE Boil together for three minutes, I cup brown sugar, I cup water, Vá cup lard, I cup seeded raisins. A teaspoon nutmeg and I teaspoon cinnamon. When thoroughly cooled, add 2 cups flour sifted with 4 teaspoon each of baking powder, soda and salt. Bake in moderate oven 35 minutes. One half cup walnut meats may be added if desired. Mrs. H. A. Cronºmiller. 16 AGOMAN CLASS COOK BOOK BLACKBERRY CAKE One cup sugar, V4 cup butter, 2 eggs, 4 tablespoons cold water, l teaspoon soda Sifted in flour, 1 teaspoon cloves and cinnamon, 2 cups flour, 1 cup black- berries, 4 cup juice (put berries in last). Bake in layers and frost. Mrs. Wm. Rich. FRIENDSHIP CAKE One cup sugar, 2 eggs, V3 cup shortening, 3 cups flour, l cup milk, 2 tea- spoons baking powder, I teaspoon salt. Mix half the shortening with sugar and eggs, then add other ingredients. Mix V3 cup sugar, V4 teaspoon cinnamon. Spread in large shallow pan, spread other half of shortening melted over top and sprinkle with the sugar and cinnamon mixed. Serve hot. R. H. H. CHO.COLATE ROLL Five eggs, V4 cup sugar, 2 tablespoons cocoa (heaping), pinch of salt, tea- spoon vanilla. Beat yolks, sugar and cocoa for 3 minutes, add beaten whites, grease pan and cover with paper and bake above mixture 10 minutes in hot oven. Pan should be about 10 x 15 inches. Turn out on very damp tea towel and roll up. When cool, unroll and spread with whip cream. Roll up again and with whip cream, Vá pint of cream is sufficient. Above should serve 6 persons. Mrs. Leo Englander. BUTTER FROSTING Butter size of egg, 2 cups confectionary sugar beaten together, add 2 table- spoons cold coffee, flavoring, add cocoa if desired. Ida C. Jones. BLACK CHO.COLATE CAKE (Eggless) One and three-fourths cups flour, I cup sugar, I teaspoon baking powder, teaspoon soda, sifted twice, pinch salt, V4 cup cocoa. Add 1% cups milk, sweet or sour, 4 tablespoons melted butter, 4 teaspoon vanilla. FROSTING—One-half cup cocoa, I cup sugar, V4 teaspoon salt, I table- spoon flour, 1% cup boiling water. Cook, stirring constantly until very thick. Mrs. Gilbert Parker. MARBLE CAKE Chocolate: % cup sugar, yolk of egg, 2 tablespoons shortening, 93 cup milk, l cup flour, 2 teaspoons baking powder, V4 teaspoon salt, V4 teaspoon cloves, 4 teaspoon allspice, I teaspoon cinnamon, 6 teaspoons cocoa. White: A cup sugar, V4 cup milk, white of egg, 2 tablespoons shortening, 1 cup flour, 2 teaspoons baking powder, lemon flavoring. Put in pan alternating chocolate and white, or put layer of dark and layer of white. Mrs. Arthur James. CHO.COLATE CAKE One cup sugar, V4 cup butter, 2 eggs, V4 cup milk, 1% cup sifted flour (use pastry flour), 2% teaspoons baking powder, 2 squares chocolate, I teaspoon vanilla, dash of salt. Cream butter and sugar, add well beaten yolks of eggs, milk, flour and bak- ing powder sifted together, and salt. Beat till light, add the vanilla and melted chocolate and last beaten whites of eggs. Bake in long narrow pan, in moderate oven. Cover with white frosting. Mrs. E. S. Strong. AGOMAN CLASS COOK BOOK 17 APPLE SAUCE CAKE One-half cup sugar, V4 cup lard, V4 cup molasses, 1% cups sour apple sauce, | teaspoon soda mixed with apple sauce, 9% cup sour milk, 4 teaspoon each cloves, nutmeg and cinnamon, 1% cups flour. Mrs. Moore. FILLING FOR COCOA CAKE One cup sugar, I cup boiling water, large tablespoon butter, 3 teaspoons cocoa, l large tablespoon corn starch, vanilla. Boil until thick. CAKE–yolk of egg, V4 cup milk, V4 cup cocoa (boil until thick) and cool, add l tablespoon butter, V4 cup sweet milk, l teaspoon Soda, 1 cup sugar, 2 cups sifted flour. Mrs. Harley Brigden. ORANGE CAKE One-half cup butter, 2 cups sugar, 3 cups flour, 1 cup sweet milk, 2 eggs, 2 teaspoons baking powder, juice of 1 orange. Mrs. Sharpe. SPONGE CAKE One cup sugar, 2 eggs, V4 cup hot milk, l cup flour, l teaspoon baking powder, salt and flavoring to taste. Mrs. C. M. Hoskins. CUSTARD CAKE Three eggs, I cup sugar, 1 cup flour, 2% teaspoons baking powder. FILLING—One cup milk, 34 cup sugar, I tablespoon butter. When nearly boiling add 3 teaspoons corn starch dissolved in milk, l egg. Stir until it boils. When cool, add Walkers vanilla. Mrs. Dexter. SPONGE CAKE One cup sugar, 3 eggs beaten separately, 36 cup hot water, 1 cup flour, 1% teaspoon baking powder, V4 teaspoon salt, vanilla. Beat yolks until thick, add % cup sugar, beat, add 4 cup sugar, beat again, add hot water, and last stiffly beaten whites of eggs. Add flour, baking powder, butter and vanilla. Bake in moderate oven 45 minutes. Mrs. L. E. Patchett. MILK SPONGE CAKE One cup sugar, I cup flour, 2 eggs, scant V4 cup milk, l teaspoon baking powder, vanilla. Whip whites, add yolks, whip, add sugar, whip, add hot milk, then fold in flour. Bake rather slowly. R. H. H. WHITE LOAF CAKE Whites of 4 eggs, 2 cup butter, 2 cups sugar, l cup sweet milk, 3 cups flour, l teaspoon cream tartar, V4 teaspoon soda, or 2 teaspoons baking powder, flavor. Mrs. Clara Williams. COLD WATER SPONGE CAKE Yolks of 3 eggs, 6 tablespoons cold water, 1% cups sugar, 1% cups flour, 1% teaspoons baking powder, salt, vanilla, whites of 3 eggs beaten stiff and folded in last. Mrs. W. H. Porter. 18 AGOMAN CLASS COOK BOOK - DATE CAKE One-half pound dates (stone and cut fine), 1 cup boiling water (let cool), 1 teaspoon soda, 1 cup sugar, 2 tablespoons lard, I teaspoon vanilla, 1% cups flour, salt. Mrs. C. A. Mackay. CHO.COLATE CAKE Two cups sugar, V4 cup butter (scant), 2 eggs, V3 cup Baker's chocolate, 9% cup boiling water, 2 cups flour, I scant teaspoon soda, teaspoon vanilla, 9% cup Sour milk. Mrs. C. A. Mackay. WHITE CAKE - One cup butter, 1 cup sugar, V4 cup sweet milk, 1% cups flour, I teaspoon baking powder, whites of 3 eggs, flavor. This for three layer cake. Mrs. Clara Williams. ENGLISH FRUIT CAKE One cup brown sugar, I cup butter, 2 eggs well beaten, l cup strong coffee, 1 cup molasses, 4 teaspoon nutmeg, I teaspoon cloves, I teaspoon cinnamon, % pound citron, 1 pound currants, 1 pound seeded raisins, I level teaspoon soda sifted in 3 heaping cups of flour to be added last. Beat well and bake slowly 1% hours. Mrs. Chadwick. CHO.COLATE CAKE (Without Eggs) One cup sugar, 4 tablespoons melted butter, 1 cup sour milk, l scant tea- spoon Soda, 134 cups flour, V4 cup cocoa, V4 teaspoon vanilla. Addie C. Dickinson. - CARAMEL CAKE One-half cup butter (scant), 2 eggs, 1 cup sugar, 2 tablespoons molasses, I Cup sour milk, l teaspoon soda, teaspoon baking powder, 2 cups flour, I cup chopped dates. Mrs. R. B. VanDusen. NUT CAKES One cup sugar, V4 cup butter, 2 eggs, I cup sweet milk, salt, vanilla, I cup nuts chopped fine, 2 cups flour, 2 teaspoons baking powder. - - Mrs. L. E. Patchett. SOUR MILK CHO.COLATE CAKE Cream together 4 cup butter and 1 cup sugar, add 1 beaten egg, 2 squares melted chocolate. Sift together 1 teaspoon salt, 34 teaspoon soda, 2 cups pastry flour, I teaspoon baking powder. Add alternately to the mixture with 1 cup of Sour milk. Add last | teaspoon vanilla. Bake in loaf 45 minutes. Jennie E. Norton. ORANGE CAKE One cup sugar, butter size of an egg, 2 eggs, V4 cup milk, teaspoon baking powder, rind of orange grated and add a little juice, I cup flour. - Edna M. Richardson. AGOMAN CLASS COOK BOOK 19 SPONGE CAKE Four eggs, beat whites, and yolks separately, 3 tablespoons cold water, 2 tablespoons corn starch, fill cup with flour, I teaspoon baking powder. Mrs. Larums. COCOA CAKE One cup sugar, V4 cup cocoa, 4 tablespoons butter, I cup sour milk, 1 tea- spoon soda, 1% cups flour, salt and vanilla. Mrs. Louis F. Filler. CAKE FILLINGS OR ICINGS COCOA ICING—Three small cups confectioners' sugar, sifted with 2 table- spoons cocoa, 2 tablespoons butter mixed in by hand. Moisten with 4 table- spoons coffee, flavor with vanilla and melt all together over a tea kettle or basin of boiling water. No further cooking is needed. NUT FILLING—Two cups sugar, I cup sour cream, 1 cup chopped nuts. Simmer all together until it looks clear, then beat until partly cool and spread between layers. MAPLE FILLING AND ICING—Two cups brown sugar, 3% cup milk, a little salt; cook until it forms very soft lump when dropped into cold water. Add 1 teaspoon butter and the same of maple flavoring, or vanilla. Beat until partly cool; when it seems creamy, spread quickly between layers and on top of cake. Mrs. C. M. Sharpe. SOUR CREAM FROSTING - One cup chopped hickory nuts or walnut meats, 1% cups sugar, I cup sour cream. Cook until it begins to hair, then add to beaten white of 1 egg. Mrs. A. D. Huey. MOCHA ICING One and one-half tablespoons butter, 1% cups confectioner's sugar, 1% table- spoons cocoa, 3 tablespoons strong coffee, V4 teaspoon salt. Cream butter and sugar, add cocoa, coffee and salt, and stir until Smooth. If too dry, add a little more coffee. If too moist, add a little more sugar. Addie C. Dickinson. FROSTING Two squares Baker's Chocolate, I tablespoon butter, melt together, add enough confectioner's sugar and hot water to spread, 1 pinch salt, I tablespoon SWeet Cream. - Mrs. F. A. B. COCOA FROSTING Three-fourths cup sugar, 1% tablespoons corn starch, I tablespoon butter, 2 tablespoons cocoa, V4 cup cold water, mix together and add 1 cup hot water, cook in double boiler until thick. - Mrs. L. F. Filler. HOT MILK CAKE Two eggs, separated, put yolks in cake bowl, beat throughly then add: 1 cup sugar, then beaten whites, 1 cup flour, 1 round teaspoon baking powder, % teaspoon salt, put all through sieve. Last of all 4 cup boiling milk, flavor to taste. This makes | loaf or two layers. Bake in a moderate oven about 25 minutes. Miss Bessie Calthrop. 20 AGOMAN CLASS COOK BOOK ALMOND SNAPS One cup granulated sugar, V4 cup lard, 4 cup sour milk, V4 teaspoon soda, 1 teaspoon almond extract, flour enough to roll out thin. Sprinkle sugar over top before cutting out and bake in quick oven. Mrs. Alice Cole Tibbitts. FRIED CAKES One cup sugar, l egg, V4 cup lard melted, 1 cup milk, l cup mashed potato, % teaspoon nutmeg, 1 teaspoon salt, 2 teaspoons cream tartar, and 1 teaspoon soda in the milk. Enough flour to roll stiff. - - Mrs. Alice Cole Tibbitts. RAISIN MACAROONS One cup brown sugar, 34 cup shortening, 2 eggs, 2 cups oatmeal, I cup rais- ins, 4 teaspoon salt, 2 teaspoons cinnamon, 34 teaspoon baking powder, V4 cup flour. Cream shortening and sugar, add eggs, then oatmeal, flour, salt and cinnamon, chopped raisins and baking powder. Drop from spoon on greased pans. Bake in hot oven. Mrs. Geo. W. Cooper. ONE-EGG SUGAR COOKIES One cup sugar, V4 cup melted butter, l egg, I cup sour milk, l teaspoon soda, pinch salt, teaspon vanilla. Mix sugar, butter and egg and salt, add sour milk with soda. Add flour enough to make a soft dough. Put in cool place over night. In morning drop cookies from spoon on floured tin, bake in hot oven. Use raisin on top, drop small piece jelly in center of each, or nut meat - Mrs. E. B. Curry. ROCKS One and one-half cups brown sugar, V4 cup butter, l cup raisins, 1 cup chopped nuts, 3 cups pastry flour, V4 cup warm water, 3 eggs beaten separately, I scant teaspoon soda, 1 teaspoon cinnamon and 1 teaspoon allspice. Drop from spoon. Mrs. W. R. Olds. SUGAR COOKIES One and one-half cups sugar, 1 cup shortening, I egg, V4 cup sweet milk, | teaspoon Soda, 1 teaspoon baking powder, salt and vanilla, mix soft with flour and bake in medium oven. Mrs. A. O. Tennant. MOLASSES COOKIES Three-fourths cup sugar, 1 cup butter, 3 eggs, 1% cups molasses, 3 teaspoons soda dissolved in a little water, 1 teaspoon ginger, 2 teaspoons cinnamon. Mix soft and roll out or drop them. Mrs. W. VanDusen. DOUGHNUTS One egg, 1 cup sugar, 2 tablespoons melted butter, 1 pint sweet milk, 5 tablespoons (level) baking powder. Stir stiff with flour. Add salt and nut- meg. Mrs. R. B. Foote. AGOMAN CLASS COOK BOOK 21 RAISIN PUFFS Beat one-half cup of sugar, I tablespoon butter to a cream and beat in egg. Add one-half cup milk, 1% cups flour, 2 teaspoons baking powder, 1 cup chopped raisins, spice to taste. Steam in two-quart basin 34 of an hour. Serve with a pudding sauce. Harriette W. Olcott. KISSES Whites of 3 eggs, 2% teaspoons corn starch, 2 cups grated cocoanut, I cup sugar, I teaspoon vanilla. Beat eggs stiff, put in corn starch mixed with Sugar. Put in double boiler and stir constantly, when thick around edges take off and add cocoanut and vanilla. Drop on buttered pan and bake in slow oven. Mrs. Floyd Baker. BUFFALO DROP COOKIES One cup sugar, V4 cup shortening, 2 eggs, V4 cup sour milk, 2% cups flour, I level teaspoon soda, then add / teaspoon baking powder, salt and nutmeg. When partly baked sprinkle sugar over top and put back in oven until done. Mrs. Clara Williams. SHINGLES One and one-half cups sugar, V4 cup butter, V4 cup hot water, 2 teaspoon soda dissolved in a little water. Mix in flour until very stiff and roll as thin as possible, cut in pieces about 3 inches wide and 5 inches long. When done these should be not over 4 inch thick and crisp. Mrs. H. E. Borst. FILLED COOKIES One cup sugar, V4 cup shortening melted, W4 cup milk, l egg, 3% cups flour (measure after sifting), 2 teaspoons cream tartar, I teaspoon soda, 1 teaspoon Walkers vanilla. Let stand a few minutes, roll thin. FILLING—One cup chopped raisins, 34 cup sugar, 34 cup cold water, l egg. Cook carefully until thick and add l teaspoon lemon juice when taken from the fire. Mrs. Geo. D. Porter. CHO.COLATE NUT COOKIES Two cups brown sugar, I cup melted butter, 2 beaten eggs, I cup sweet milk, 3 cups flour (measured after sifted), 9% teaspoon soda, 2 teaspoons bak- ing powder, 4 Squares melted chocolate, 1 cup walnut meats. FROSTING—Two squares chocolate melted, l egg beaten, 5 tablespoons milk, 3 cups confectioner's sugar. Mrs. Geo. D. Porter. MOLASSES COOKIES One cup melted lard, I cup sugar, 1 cup molasses, 1 teaspoon ginger, l egg, stir well, 3% cup sweet milk, 4 even teaspoons soda, 2 heaping teaspoons cream tartar in milk, salt. Mix Stiff. Mrs. C. H. Norton. OATMEAL COOKIES One cup brown sugar, 1 cup butter or lard, I egg, 2 tablespoons sweet milk in which dissolve 1 teaspoon of soda, 3 tablespoons of molasses, 1 teaspoon of cinnamon, 2 cups oatmeal, 2 cups flour. 22 AGOMAN CLASS COOK BOOK Testers F ave - Rit COFFEES |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| Paul De Lima Co., Inc. FRIED CAKES Two eggs, 1% cups sugar, l or 1% cups milk, 2 tablespoons melted lard, 2 teaspoons baking powder, nutmeg, a little vanilla if desired, salt, flour. Beat Sugar and eggs to a cream. Add lard and beat, then add milk, salt and nut- meg. Sift in little to a time the flour and baking powder, not too stiff a dough. Take little at a time on board, cut and fry in lard, not too hot. Mrs. E. J. McMillan. MOLASSES COOKIES One cup sugar, l egg, I scant cup lard or butter, I cup molasses, 3% cup sweet milk, 4 teaspoons soda in molasses, 2 teaspoons cream tartar, salt, 4 tea- spoon ginger. Flour to make a soft dough. Drop on tins and bake. - Mrs. F. D. Harvey. SUGAR COOKIES Two cups sugar, I cup shortening, 2 eggs, I cup thick sour milk, l level tea- spoon soda, 2 teaspoons baking powder, flour to mix soft, nutmeg and vanilla. - Mrs. E. C. Smith. CHO.COLATE COOKIES One cup light brown sugar, V4 cup melted butter, l egg, V4 cup sweet milk, % teaspoon soda, 1% cups flour, 34 cup walnut meats, 2 squares chocolate melted. Drop. Mrs. Seward Hicks. CHO.COLATE COOKIES One cup sugar, V4 cup butter, l egg, J/4 cup milk, 1% cup flour (after sift- ing), / teaspoon baking powder, I cup raisins and nuts, 3 squares chocolate (or two), vanilla. Christine Sixeland. ALMOND COOKIES One pound 4 x sugar, 4 eggs, 94 lb, almond meats, orange and lemon rind grated, 1 teaspoon baking powder, flour to mix stiff. (Delicious for afternoon serving.) Mrs. Mason Barney. NUT WAFERS One cup brown sugar, I tablespoon butter (beaten together), beaten egg, | tablespoon milk, 2 tablespoons flour, I cup chopped meats. Drop on buttered tins and bake in medium oven. Mrs. W. H. Bundy. AGOMAN CLASS COOK BOOK 23 MOLASSES COOKIES One cup New Orleans molasses, I cup granulated sugar, 1% cups shortening (scant), 2 whole eggs well beaten, I tablespoon salt, I tablespoon ginger, I table- spoon cinnamon (rounded), 1 rounded tablespoon baking soda into 2 table- spoons cold water, add l tablespoon mild vinegar to the soda and water. DIRECTIONS FOR MIXING—Put molasses on stove to boil, put sugar, shortening ( melted), spice and salt into mixing dish and stir well. Pour boil- ing molasses over and mix. Beat eggs and add to mixture. - Mrs. W. H. Bundy. SUGAR COOKIES One egg, I cup sugar, V6 cup butter and fill cup with thin sour cream, buttermilk or sour milk, V4 teaspoon soda in milk, l teaspoon baking powder in 2 cups flour, flavor with nutmeg. Drop from spoon and sprinkle with sugar. Carrie B. Diefendorf. DROP COOKIES One cup sugar, V4 cup butter, l egg, I cup sour milk, l teaspoon soda, 1 tea- spoon baking powder, V4 cup raisins, 2 teaspoon nutmeg, Mix and drop from SDOOn. Mrs. A. James. SUGAR COOKIES Two cups granulated sugar, I cup butter, 2 eggs, ſº teaspoon soda dissolved in water, I cup sweet milk, 4 teaspoons baking powder. Mix Soft and bake in quick oven. Mrs. W. VanDusen. CREAM PUFFS One-half cup butter, I cup hot water, I cup flour, 3 eggs. Set water and butter on stove, while boiling stir in flour. When cold, stir in unbeaten eggs one after the other and beat for 20 minutes. Drop on hot tins and bake for 20 to 30 minutes. CREAM FOR PUFFS-One cup milk, 2 tablespoons sugar, small piece butter, l egg. Boil well, make incision in top of puff and fill. Mrs. Dexter. DROP MOLASSES COOKIES One cup sugar, I cup molasses, 34 cup shortening (scant), egg, I tea- spoon ginger, large teaspoon soda, 2 tablespoons vinegar, Ø cup boiling water, 2% cups pastry flour, V4 teaspoon salt. Add other spice if desired. Drop from spoon on well greased tin leaving space for spreading. Mrs. Hulburt. GINGER COOKIES One cup light brown sugar, I cup shortening, cream together, then add: | cup molasses, I level teaspoon ginger, 2 level teaspoons Soda, I cup cold water, % teaspoon salt, enough flour to roll out. Makes about 40 cookies, Mrs. Mable A. Kendall. DROP COOKIES Two eggs, I cup brown sugar, 1 cup molasses, I cup shortening, 1 cup hot coffee, 2 teaspoons soda, teaspoon cinnamon, a little ginger and cloves, 2 tea- spoons baking powder, 3% cups flour, V4 teaspoon salt if unsalted shortening is used, raisin in top of each cooky. Anna H. Gere. 24 AGOMAN CLASS COOK BOOK OATMEAL NUT HERMITS Two cups brown sugar, 2 eggs, V3 cup sour milk, l teaspoon soda, 1 cup shortening, Ø cup raisins, 1 cup broken walnut meats, salt and vanilla, 3 cups oatmeal, 2% cups flour. Drop with teaspoon. Make test first. - Mrs. H. L. Curtis. FRIED CAKES Two eggs, 2 tablespoons melted butter, l cup sugar, 1% cups sour milk, dissolve 1 teaspoon soda in milk; cream together. Two teaspoons baking powder, l teaspoon salt, 1 quart flour sifted together, flavoring if desired. Mrs. Leon E. Clarke. OATMEAL WAFERS Two tablespoons butter, 1 cup sugar, 2 eggs, 2% teaspoons baking powder, | teaspoon vanilla, 2% cups rolled oats, salt. Put baking powder into oats. Drop in spoonfuls, bake in slow oven. Addie C. Dickinson. GINGER CREAMS One cup granulated sugar, 1 cup sour cream, 2 eggs, 2 level teaspoons soda, % cup shortening, Ø cup molasses, 1 teaspoon cinnamon, % teaspoon salt, % teaspoon ginger, flour enough to make a stiff dough as stiff as the spoon will stir. Roll out a quantity of dough on floured board, working in a little flour if needed, until it is an oblong square which fits dripping pan. Bake on the bottom of inverted dripping pan, if smooth and perfectly clean. Make it as even a thickness as possible. Bake in moderate oven till slightly brown, then turn out on board. When cool cover with a thin coat of icing of any flavor and cut in squares of any size to suit convenience. Mrs. C. M. Sharpe. COCOANUT KISSES One white of an egg, 1% cups sugar, 34 tablespoons corn starch, 33 cup cocoanut, V4 teaspoon vanilla. Mix sugar and corn starch. Lift it gradually with beaten whites. Cook in double boiler until creamy, stirring constantly. Remove from fire, add cocoanut and vanilla. Drop on greased pan and bake in moderate oven. Mrs. Harley Brigden. FRUIT COOKIES These cookies will keep many weeks if stored in a covered stone jar, and are delicious. One cup lard creamed with 2 cups granulated sugar. Add 2 eggs, stir thoroughly; add in order given, 1 teaspoon salt, 1 cup sour milk, l cup mo- lasses, 2 teaspoons soda dissolved in water, 6 cups flour, I cup raisins, I cup nut meats. Drop from spoon. Mrs. C. M. Sharpe. SUGAR COOKIES Two cups sugar, V4 cup shortening, l egg, I cup sour milk, l teaspoon soda, % teaspoon salt, / teaspoon nutmeg, flour to make a soft dough. Do not use rolling pin, pat with the hand. Bake in a hot oven. Mrs. Austman. AGOMAN CLASS COOK BOOK 25 FRIED CAKES Two eggs, I cup sugar, I cup sweet milk, 2 tablespoons soft butter, 3 tea- spoons baking powder in 1% cups flour, salt and flavoring. Add enough more flour to make a soft dough. Carrie B. Diefendorf. MOLASSES COCKIES One cup molasses (light New Orleans), I cup sugar, I cup shortening, egg, | teaspoon salt, I teaspoon soda, teaspoon ginger, V4 teaspoon cinnamon. Cookies must be made soft, and can be rolled out easily. Mrs. Louis F. Filler. WINE DROPS One cup brown sugar, I cup lard, l egg; beat up well together, 1 cup mo- lasses, Ø teaspoon vanilla, 2 teaspoon lemon, salt, cinnamon, allspice and nut- meg to suit the taste, I cup raisins floured, l heaping teaspoon soda dissolved in cup sour milk. Add enough flour which will make a batter stiff enough to drop on buttered tins. Bake in a hot oven. Mrs. R. D. Roney. BROWN DROP COO KIES One cup butter, 1% cups granulated sugar, 3 beaten eggs, I teaspoon soda dissolved in tablespoon hot water, I teaspoon cinnamon, % teaspoon allspice, 34 lb, dates chopped fine, 1% lbs. English walnuts (shelled) broken into pieces, 3 cups flour. Cream butter and sugar, add beaten eggs and other ingredients. Drop and bake in moderate oven. Mrs. E. J. McMillan. O. K. SUGAR COOKIES Two eggs, 2 cups sugar, I cup shortening, I cup sour milk, l teaspoon soda, % teaspoon baking powder, 1 large teaspoon lemon extract. Mix soft and bake in quick oven. Mrs. T. J. Nolan. SAND COOKIES (To Serve With Ice or Tea) Two eggs, beaten well with 1 cup of sugar until light. Add 4 tablespoons soft butter and work in sufficient flour to make a very hard dough. Dust the board thickly with granulated sugar and roll out thin as a wafer. Sprinkle the top with sugar and press lightly with rolling pin. Cut with small cutter and bake until golden brown. Mrs. H. E. Johnson. BROWNIES One cup sugar, V4 cup melted butter, I cup flour, 2 beaten eggs, 2 squares Baker's chocolate, I cup chopped nut meats, I teaspoon vanilla, a little salt, Bake in shallow pan, in a very slow oven nearly cold. Do not cut until ready to Serve. Mrs. O. S. Cane. EGGLESS SUGAR COOKIES One cup sugar, V4 cup shortening creamed, I cup milk, salt. Mix 3 cups flour, 4 teaspoons baking powder, add 34 cup cocoanut and drop by Spoon. Mrs. R. B. Foote. 26 AGOMAN CLASS COOK BOOK SAND TARTS One-half cup butter, I cup sugar, l egg, 134 cups flour, 2 teaspoons baking powder, white of an egg, blanched almonds, I tablespoon sugar, cream butter, add sugar, then egg well beaten, add flour mixed and sifted with baking powder, Chill, roll out 9% inch thick. Shape with doughnut cutter, Brush over with white of egg and sprinkle with sugar and cinnamon. Split almonds and arrange three halves on each wafer. Place on buttered sheet and bake 8 minutes in slow oven. Makes about 60 wafers. E. C. KISSES Add pinch salt to whites of 3 eggs and beat very stiff, add l cup sifted sugar gradually and beat. Then add l teaspoon vinegar, I teaspoon vanilla, Above makes 10 kisses baked on waxed paper in slow oven for 35 minutes. Mrs. Leo Englander, DROP COOKIES Two cups sugar, I cup butter, I cup sour milk or buttermilk, l teaspoon soda, 2 eggs, raisins to suit, 4 cups flour, I teaspoon baking powder sifted with flour (roll or drop). Mrs. H. E. Borst. DATE BARS One pound dates and 1 cup walnut meats chopped fine, 3 eggs, I cup sugar, 1 cup flour, 1 teaspoon baking powder, l pinch salt. Beat yolks, add sugar, beat to a cream. Mix baking powder, flour and salt, dates and nuts. Beat whites stiff and add alternately with flour mixture to yolks. Bake in sheet in moderate oven / hour, cut in bars and roll in powdered sugar. Mrs. S. H. Foote. SUGAR COOKIES Four and one-half cups flour, 2 cups sugar, Ø teaspoon salt, 2 teaspoons baking powder, I cup shortening (half butter and lard). Put all dry ingredi- ents through sifter and work in shortening with fingers, make a hole in center add 1 cup sour milk, l teaspoon soda, 2 eggs and vanilla. Roll thin. Clara Miller. BROWNIES One cup granulated sugar, little salt, / cup melted butter, 2 squares melted chocolate, 2 eggs, ſº cup pastry flour, I cup chopped nuts, vanilla. Bake in slow oven, pour in pan and cut. Mrs. W. D. Summers. SOUR CREAM COOKIES Two cups sugar, I cup shortening, I teaspoon soda dissolved in cream, 2 teaspoons flavoring, 2 eggs, 1 cup sour cream, and flour enough to roll out nicely. Eva G. Clarke. ROCKS Two cups brown sugar, 3% cups butter, 2 eggs, 1 teaspoon soda in 4 cup hot coffee, teaspoon baking powder, 3 cups flour, 2 cups raisins and nuts, 9% teaspoon cinnamon, cloves and nutmeg. Mrs. R. G. Lawrence. AGOMAN CLASS COOK BOOK 27 GRAHAM COOKIES One cup sugar, V4 cup butter, l egg, 5 tablespoons sweet milk, V4 teaspoon soda, salt and nutmeg flavoring. Mix hard and roll thin. Mrs. W. W. Plumb. GINGER COOKIES (That Snap) One cup brown sugar, 2 cups New Orleans molasses (better), 20 table- spoons melted shortening (lard or drippings), 2 teaspoons soda in 6 tablespoons boiling water, 2 teaspoons alum in 6 tablespoons boiling water, 2 teaspoons ginger in 6 tablespoons boiling water, 2 teaspoons cinnamon, 1 teaspoon salt. Mix soft as you can, roll thin. Mrs. Hovey. | G=E=E=E== Roasters of all Kinds LISK IMPERIALS-dark enamel ware, made like all the Lisk Ware, up to quality, not down to price. $2.75–$5.50 LISK TURQUOISE ROASTERS–The blue and white enamel ware with which all housewives are familiar. Lasts for years, - $3.50–$6.25 D LISK ONYX ROASTERS–A Service- |- able dark brown enamel $2.75 LISK STEEL ROASTERS $1.75 | ALUMINUM ROASTERS $ 98–$7.15 Light, long wearing roasters, popular everywhere. Easy to clean and handle, with a long-lived guarantee. GRISWOLD CAST-IRON BASTERS –These are new and very popular articles of kitchen ware. The cast iron, by actual test, saves II ounces of meat in a 5-pound roast, keeping the steam and flavor inside, and cooks a brown yet juicy roast, $3, $3.50 and $4.00 l If it’s Hardware, we have it. | BurhansC& Black, Inc. - i 136 N. SALINA ST. [=|[=IEEEEE 28 AGOMAN CLASS COOK BOOK Compliments of KINNEY'S BAKERY We have a line of Ladies', Gents’ and Children’s Hosiery, Underwear, Dry Goods and Notions. Lester & Searls 2217 S. Salina Street SYRACUSE, NEW YORK J. F. De COUDRES Brighton Pharmacy 2721 S. Salina St., SYRACUSE, N. Y. Phone W 1528-W Drugs---Chemicals---Medicine Toilet Preparations Cigars---Candy---Soda Rubber Goods and Stationery Free Delivery S. H. F00TE Shelf and Builders Hard- ware, Paints, Oils, Var- nishes, Glass, Automo- bile Accessories, Elec- trical Appliances, Sport- ing Goods, Ammunition, Stove and Furnace Re- pairs, Aluminum, Pyrex and Enamel Ware. 1011 So. Salina Street SYRACUSE, NEW YORK Candies "My Phillis in a cap and gown, Is fair as any maid in town, But, Oh, I hold a jealous grudge, 'Gainst him who sees her stirring judge. STUFFED DATES Make a cut the whole length of dates and remove the stones from them. Fill cavities with English walnuts, blanched almonds, peanuts, peanut butter or well-flavored fondant, and shape in the original form. Roll in powdered sugar, and you have a wholesome and delicious candy. Mrs. C. M. Sharpe. CHO.COLATE CARAMELS One cup golden syrup, V4 cup grated chocolate, 1 cup brown sugar, I table- spoon glycerine, 1 ounce butter, 1 cup milk. Boil all the ingredients together, stirring briskly all the time. Add the glycerine, and again boil quickly for a few minutes. Remove pan from the fire and stir in the chocolate. Boil again to 250° F., and pour into well-oiled tins. When cold, mark and cut into Squares. BUTTERSCOTCH One pound loaf sugar, l cup butter, 1 cup milk, l pinch cream tartar. Melt the sugar in the pan with the milk, then stir in the cream tartar, and the butter a piece at a time. Boil until it thickens, 295° F. This temperature gives a brittle butterscotch. If desired softer, use lower temperature (but not lower than 245° F.), depending upon consistency wanted. Pour onto oiled tins and mark in squares when cool. When cool, break in pieces and wrap in oiled paper. PEANUT BRITTLE One cup sugar, I cup roasted peanuts. Cook the sugar in an iron pan, stir- ring constantly until a light brown syrup is formed. Quickly stir in the pea- nuts, and pour at once onto buttered tins, and cut into squares before entirely cold. MOLASSES CANDY - Two cups molasses, 1 cup sugar, butter size of walnut. Boil until it hard- ens in water. Add / cup, nut meats, a pinch of soda and pour into buttered pan. Mrs. T. J. Waldorf. POPCORN BALLS One cup molasses, 1 cup sugar, I tablespoon vinegar, I tablespoon butter. Boil until it forms a soft ball when dropped in cold water. Take from fire, add pinch of soda. Pour over popcorn and form into balls. Mrs. Harley Brigden. 29 30 AGOMAN CLASS COOK BOOK COCOA. CREAM CANDY Four tablespoons confectioner's sugar, 2 tablespoons boiling water, 4 table- spoons cocoa, V4 teaspoon vanilla extract. Mix sugar and water until smooth; add cocoa and vanilla; mix until creamy dust hands with sugar; take up 9% teaspoon of mixture and roll into ball. Dust a plate with sugar, and lay balls on to dry about 2 hours, then roll in finely chopped nuts. STUFFED DATES Wash and pit dates. Form ball of fondant, with half a walnut meat in center. Press fondant in date and roll in sugar. OLD FASHIONED MOLASSES CANDY One lb. sugar, V4 pt. molasses, juice of lemon, 2 oz. butter, V4 cup water pinch salt. Cook until hard enough to form ball in cold water and pull. COCOANUT CREAM Three cups granulated sugar, V4 lb. cocoanut, V4 cup milk. Cook sugar and milk until it forms a ball in water, then put in cocoanut and take from Stove. Beat until creamy, Pour on buttered sheet and cut in squares. CREAM/ED PEPPERMINTS Two cups granulated sugar, I cup water. Boil until it thickens and forms a hair. Remove from fire and beat with egg. Whip until it becomes white and creamy. Flavor with 4 teaspoon essence of peppermint and drop in wafers on paraffin paper. You can use several kinds of flavoring and colors. Mrs. C. W. Coleman. PEANUT CARAMEL One cup molasses, I cup sugar, V4 cup butter. Cook until the syrup crisps when dropped into water, then stir in quickly a cup of chopped nuts and pour into buttered tins. PRAWLINS Two cups brown sugar, 3% cup milk or cream. Boil hard but do not stir. Boil until it forms a soft ball, and take off fire. Add pinch of salt and 94 cup nut meats. Beat until light colored or until a drop stands. Drop on buttered sheets. - HOREHOUND CANDY Steep Vá small package of Horehound in 1 cup of water and strain off the tea. Add 2 cups of sugar and V6 cup of vinegar and stir thoroughly together. Then boil without further stirring until it hardens in cold water. Add slowly, butter size of hickory nut, pour on greased platter and cool. HONEY CANDY One pound white sugar, water enough to dissolve, 4 tablespoons of honey. Boil until brittle when dropped into cold water. Pull when cooling, cut with scissors into small pieces, and put on buttered platter. Fudge FUDGE Three cups sugar, I cup milk, 4 or 5 tablespoons cocoa or 2 ounces unsweet- ened chocolate, I tablespoon butter, I teaspoon Walkers vanilla extract. Put sugar, milk and cocoa or chocolate in saucepan, stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy, Pour on buttered plates and cut in squares. Mrs. Margaret Brandt. CHO.COLATE FUDGE Two cups sugar, I cup milk, 2 tablespoons butter, 2 squares chocolate, tablespoon Karo Syrup. Boil until it forms a soft ball when dropped in water. Let cool before beating. Add vanilla and nut meats, beat and when it hardens around edge of pan, pour in buttered pan. Will keep soft indefinitely if kept in covered tin box. Mrs. O. S. Came. - PEANUT BUTTER FUDGE Two cups brown sugar, l cup granulated sugar, 3% cup milk. Boil same as fudge. Remove from fire. Add pinch of salt, I cup peanut butter and flavor- ing Beat until thick enough to put in buttered tins. BEAUTIFULLY DELICIOUS DESSERTS W. & H. Walker, Inc. You Can Make Them Too, With 414 Bastable Building Syracuse, N. Y. 0x=Team There is one sure way Gelatine of always having good pastry. Use Walker’s Double Strength Vanilla. Walker's man will supply you every six weeks. Save your orders for No Soaking, No Cooking, A Syracuse Product Instantaneous–Easy To Prepare his call. Absolutely Pure Ask Your Grocer He Knows G. W. HARRIS, Syracuse Branch Manager 31 32 AGOMAN CLASS COOK BOOK “CLOVERLHND” The name that is known to Syracusans who desire and demand the finest in Milk and Cream Dairy Products Ice Cream CLOVERLAND QUALITY coupled with CLOVERLAND SERVICE is a combination that you cannot afford to do without. Cloverland Dairy Co., Inc. 250 Lincoln Avenue 2-2261 Chc Cloverland Ice Cream Co., Inc. 533 South Avenue W-1595 | Cheese and Eggs QUAKER OMELET Put one tablespoon butter (melted) in baking dish. Beat 4 eggs until well mixed, I tablespoon corn starch, V4 cup milk, Vá teaspoon salt, dash pepper, 1 tablespoon water to each egg. Bake and serve plain or with a sauce as desired. - FRIJOLIS - One can red kidney beans, 2 sweet peppers (green) chopped, 93 lb. cheese, cut up. Combine and cook about 20 minutes slowly. Serve on "...", H R. H. H. SPANISH OMELET Cut in small pieces and cook until done V4 lb. bacon, 2 good-sized onions, | green pepper. Add 1 tablespoon butter, 34 can tomatoes, 2 tablespoons cold water, enough flour to thicken and a little salt. Make omelet of 5 eggs and put above ingredients in center and serve garnished with parsley. Edna Richardson. CHEESE SOUFFLE Two tablespoons butter, 3 tablespoons flour, V4 cup scalded milk, 4 tea- spoon salt. A cup grated cheese, 3 egg yolks, 3 egg whites, cayenne pepper. Melt butter, add flour and mix well. Add gradually scalded milk, salt, pepper and cheese. Remove from fire, add well-beaten yolks of eggs. Cool and fold in stiffly beaten whites of eggs. Bake in buttered pan for twenty minutes in slow oven. Mrs. George Theobald. CHEESE BALLS One cup grated cheese, I heaping teaspoon flour, pinch paprika. A tea- spoon salt. Add carefully to the whites of 2 eggs beaten stiff. Roll in small balls, then in bread crumbs and fry in deep fat. Alberta M. Osborn. LUNCHEON DISH (Cheese) Soak | cup bread crumbs in fresh milk. Beat into this 3 eggs, I tablespoon melted butter, V4 lb. grated cheese. Sprinkle top with sifted bread crumbs and bake in oven until delicate brown. - Mrs. L. R. Shisler. CHEESE SAND WICHES Cream the yolks of 3 hard boiled eggs with 1 tablespoon butter, season with salt and pepper, add 2 tablespoons grated cheese, mix well together and spread on bread. Mrs. C. M. Sharpe. MACCARONI AND CHEESE One quarter pound or 12 sticks macaroni broken into inch lengths, and cooked in three pints boiling salted water 20 minutes. Turn into a colander and pour over it cold water, drain. Make a sauce of one tablespoon each of 33 34 AGOMAN CLASS COOK BOOK butter and flour and two cups hot milk, little salt. Put a layer of grated cheese in bottom of bake dish, then a layer of macaroni and one of the sauce, then repeat, and cover top with fine bread crumbs, bits of butter dotted over, and a little grated cheese. Bake until brown. Mrs. Rowland. BLUSHING BUNNY Three-fourth lb. grated cheese. 3 tablespoons butter, 3 eggs well beaten, % teaspoon salt, / teaspoon mustard, red pepper, I can tomato soup. Heat Soup in double boiler, add butter, cheese, seasonings. Stir constantly until cheese is melted. Just before removing from fire add the eggs well beaten. Serve on crackers. Fern Mardin. *- -*. Fish - "From ocean and lake, from river and brook, We swim to thy bidding, Oh, capable cook!” SALMON CROQUETTES One can salmon, l egg, parsley to taste, 4 cup flour. Take out bones, flake fish, chop parsley fine, add egg, flour, little salt and pepper. Roll into shape and place in cool place for 1 hour before frying. Roll in bread crumbs, then into egg, then into bread crumbs. Fry in deep fat. Mrs. Glen Brown. BOILED HALIBUT Tie fish up closely in cheesecloth. Cook in boiling salted water 30 or 40 minutes. For piece weighing 3 lbs., pour over the following sauce; Boil 3 eggs 20 minutes, and prepare a drawn butter sauce with butter and flour and boiling water. Use eggs for garnishing. Mrs. Harley Brigden. CODFISH BALLS Two cups mashed potatoes, I teaspoon butter, 1% cups codfish minced fine, | beaten egg. Drop mixture by spoonfuls into hot lard. PIGS IN BLANKET Season the oysters with pepper and salt. Wrap each in a very thin slice of bacon and fasten with toothpicks. Have frying pan very hot and cook just long enough to crisp bacon. Serve hot on small pieces of toast. FRIED FISH Dredge fish with flour, sprinkle with salt and pepper. Dip in beaten egg and then in cracker crumbs. Fry in hot lard. Serve with slices of lemon. W. R. J. - BAKED FISH Stuff with a crumb dressing and sew up. Lay strips of salt pork over it and sprinkle with salt and pepper, and bake in hot oven. Baste several times. FROG'S LEGS FRIED Skin well, cook for five minutes in salted water, then throw into cold water and drain, roll in flour and fry in hot fat. O. S. C. EGG SAUCE FOR FISH Two tablespoons butter, very hot, 3 tablespoons flour mixed with V4 tea- spoon salt and dash pepper, 1% cups hot water; add 1 teaspoon parsley, 1 tea- spoon capers, 2 hard boiled egg yolks, chopped whites cut in rings. O. S. C. TARTAR SAUCE One tablespoon vinegar, I teaspoon made mustard, I tablespoon each capers, parsley, gherkins clives, onion, all chopped fine. Add this to mayonnaise. Serve very cold. 35 36 AGOMAN CLASS COOK BOOK BAKED FILLET FISH Two slices halibut cut from middle of fish, salt, pepper, onion juice, melted butter, 2 cups oyster stuffing. Wash and dry fish. Place one slice on buttered fish sheet, brush with melted butter, sprinkle with salt and pepper, cover with oyster stuffing. Place second slice on top of oysters, season and brush with butter. Bake 40 minutes, basting frequently with melted butter, turning pan often in order that the fish may be uniformly browned. Remove to hot platter, garnish with potato balls, parsley and lemon. Hollandaise, tomato or Bechamel Saul Ce. OYSTER STUFFING Two cups oysters, 4 cup melted butter, I cup cracker crumbs, tablespoon chopped parsley, salt and pepper. Mrs. E. H. Baldwin. ESCALLOPED OYSTERS One quart oysters, 2 eggs beaten, 2% cups rolled cracker crumbs, 3 cups sweet milk, V4 cup butter, salt, pepper to taste. Wash oysters and dress them by taking out the dark part. Then beat all together with a fork before baking. Cover while baking until they begin to bubble. Then uncover to brown. Mrs. Ancil D. Brown. CLAM CHOWDER Two good sized pieces of Salt pork, cut fine and fried, and one quart of water, 25 clams with liquor, chopped fine, 6 potatoes sliced thin, 6 onions, pepper and salt to taste. Cook slowly 2 hours. Roll 6 soda crackers and add the last half hour. Add boiling water when too thick. Mrs. L. R. Shisler. CLAM CHOWDER One fourth pound fat salt pork, I dozen clams, 2 good sized potatoes, good sized onion, 1 small can of tomato soup. Cut pork in small pieces, fry until brown, chop clams, potatoes and onions, put all in kettle with juice of clams, and about 2 quarts of water. Cook slowly for one and one-half hours, add tomatoes, and cook a little longer. Mrs. C. T. Thompson. CLAM CHOWDER Chop fine 4 pound salt pork, fry brown in kettle, toss in the pork | pint chopped onion when slightly brown, add 1 quart chopped or canned toma- toes, quart chopped carrots, quart chopped potatoes, I pint chopped cabbage, | pint chopped celery, 25 clams chopped, add liquor, salt and pepper to taste, and 1 quart water. Boil gently 4 hours, stirring well as it burns easily. Just before serving stir in 6 crackers rolled fine. This is better the second day than the first. Mrs. C. L. Mardin. SALMON WIGGLE Melt 4 tablespoons butter, add 3 tablespoons flour, and stir until blended, then pour on gradually while stirring constantly 1% cups of milk, bring to boiling point and add 1 cup salmon, and I cup canned or cooked peas, bring to boiling point, season and serve. Mrs. C. M. Sharpe. AGOMAN CLASS COOK BOOK 37 SALMON CHOWDER Mince fine I can salmon. Have ready left over potatoes sliced thin. Put a layer of crackers broken into small pieces on bottom of pan, cover with a layer of potatoes, then a layer of salmon, salt and pepper each layer till pan is full. Pour milk on until it covers salmon, dot with butter and bake in hot oven I hour or more. - Mrs. Rose White. TURBAN OF FISH Two and one-half cups flaked fish (cod), 1% cups milk, l slice onion, 1 sprig parsley, lemon, 4 tablespoons butter, 4 tablespoons flour, V4 teaspoon salt, pep- per, 3% cup buttered crumbs. Melt the butter, stir in the flour well, add the milk and stir till it thickens over the fire, add all seasoning—add first, layer of fish and then sauce, alternately, till a greased baking dish is full. Put crumbs on top and bake 30 minutes. Elizabeth Grace. AGOMAN CLASS COOK BOOK Compliments of Kelley Bros. C O A L YOU! HAVE NOT SEEN THE BEST IN GAS RANGES UNTIL YOU SEE Tappan-Eclipse It has so many features, that are exclusive and far in advance of any others that you will be im- mensely pleased with it. —All rounded corners. —Pyrex glass oven door. KIEFFER BROS. F. Humbert's Sons, Inc. “The store that is known by the customers it keeps.” Carpenters build houses, we con- vert them into beautiful homes. Not How Cheap—But How Good and Reasonable in Price. The House of Better Furniture SYRACUSE, N. Y. Helpful Hints CHILDREN'S COUGH SYRUP Two tablespoons flax-seed (steeped in 2 cups water), strain and add juice of lemon, 4 tablespoons honey, and pinch of powdered alum. Stir well and give teaspoonful as needed. MUSTARD LINIMENT (For Rheumatism and Neuralgia) One-half pint vinegar, V4 oz. oil of mustard, 1 oz. oil peppermint, white of | egg. Put all in a bottle and shake well. Rub externally. Mrs. F. E. Cane. WHITE LINIMENT (For Sprains) White of egg, make a hole in top of shell and add 2 eggfuls of ammonia, 2 eggfuls of turpentine, 3 eggfuls of vinegar. Shake in a bottle until white as milk. Most excellent and will not blister. Mrs. F. E. Cane. JELLY WILL NOT BOIL OVER If the kettle is greased to a depth of 2 or 3 inches. It will come up to this ring, but no further. The same is true when cooking lima beans. IODINE STAINS DISSOLVE IN AMNMONIA Either wet with ammonia and rub or use a cloth pad and quickly absorb the dissolved iodine. WHEN YOU HAVE TOO MUCH SALT IN FOOD Draw it out by placing a cloth over the top of the kettle and allow the kettle to remain on the stove. The salt passes into the cloth. VASELINE STAINS Soak the stains in wood alcohol a few minutes and then rub with the hand. Afterwards boil in hot soapsuds. PRESERVING EGGS Nine quarts of soft water. Let come to boiling point, then set off stove to cool. Add 1 quart of liquid water glass. Put eggs in as convenient. TO KEEP FLOWERS Put a little saltpetre into the water with cut flowers and they will last a fortnight. TO MAKE MEAT TENDER A little vinegar put into the water in which meat or fowls are cooked renders them more tender. A cook says that the secret of roasting meats is to keep a small enameled dish partly filled with vinegar in the oven when roasting meat of any kind. 39 40 AGOMAN CLASS COOK BOOK MILDEW One-half cup chloride of lime, 2 quarts hot water. Wet the article first in cold water and then soak in the lime water until the mildew is removed. Rinse thoroughly. IRON RUST Apply lemon juice and salt or oxalic acid and salt and lay in the sun. Repeat until stain disappears; rinse thoroughly. GRASS STAINS Saturate the spots with alcohol; rub in the hands, then wash in clear water. INK SPOTS Put a drop or two of oxalic acid on the spots, then wash in several waters. Lastly in ammonia water; rinse thoroughly. HAND LOTION Two oz. glycerine, 2 oz. bay rum, 2 oz. cologne, V6 oz. gum tragacanth. Soak gum in pint of water over night, mix and strain. Fine, will keep hands soft and white. Edna Cane. LINIMENT An excellent liniment for sprains, etc. Equal parts of alcohol and lau- danum, 9% part of oil of wormwood, shake. Unequaled for sprained joints and muscles. Thoroughly bathe (always rub from the heart), then bind with cloths wet in the liniment. ////. B. B.U.N. K. E. R.' S D R U G. S HO P R. T. C.Anderson Fu// //ne Eastman's Kodaky and Supplies Try a bottle of our 50 cent Cough Syrup Every Thing in the Drug L/e 220 y So. Salina St. Opp. South Church SYRACUSE, N. Y. FINE, BAKED GOODS 2233 South Salina Street Ices and Ice Cream Ice cream and custard, rich jelly in moulds, Delicious confections, their secrets are told. MILK SHERBET One quart milk, 2 cups sugar, V4 pint whipped cream, juice of 3 oranges, and I lemon (strained). First, partially freeze milk and sugar: second, add fruit juices and freeze for a short time: third, add whipped cream, and finish freezing. Take out dasher and pack in ice, and salt. - Mrs. Robinson. PEACH ICE CREAM Eight peaches, I cup sugar, Ø pint cream, 1 quart milk, 2 eggs, and V4 tea- spoon vanilla. Put peaches through sieve. Freeze. Mrs. Harley Brigden. FRUIT ICE Three cups sugar, 3 cups water, boil 5 minutes; juice of 3 oranges, 3 lemons, 3 bananas (mashed), egg white. Freeze. PINEAPPLE SHERBET One quart granulated sugar, juice of 4 oranges, 2 quarts milk and 1 pint pineapple. Mix orange juice and sugar, stir into chilled milk and pineapple and freeze. Mrs. W. L. Steinaker. MAPLE MOUSSE One pint whipped cream, I cup maple syrup. Mix together and let stand 4 hours in freezer without stirring. Mrs. T. J. Waldorf. STRAWBERRY ICE One quart water, 2 cups sugar, boil 20 minutes and add juice of 2 lemons. Cool and add 1 quart strawberries mashed and strained. When partly frozen add stiffly beaten whites of 2 eggs. Helen Baldwin. COFFEE ICE CREAM - Four eggs well beaten, I cup sugar, V4 teaspoon salt, I pint hot milk. Cook in double boiler until custard coats spoon. Cool and add 1 cup strong coffee, % pint or more whipped cream, I teaspoon vanilla. Freeze. - Helen Baldwin. MAPLE MOUSSE Four eggs, I cup maple syrup, 1 pint cream. Beat yolks light and whip them into the syrup. Place in a double boiler and when smoking hot allow it to remain over the fire ten minutes longer. Then take off and beat until frothy. When cool add beaten whites and the cream well whipped. Pack and freeze without turning the freezer. Mrs. A. S. Brown. 4| 42 AGOMAN CLASS COOK BOOK VANILLA CREAM Two quarts milk, 1 pint cream, 1 cup sugar, 3 or 4 eggs, I tablespoon corn starch or flour, I tablespoon vanilla. Boil sugar, flour, milk and yolks of eggs until thick. When cold add the cream (whipped) and egg whites, which should be beaten stiffly. ICE CREAM One pint cream, 9% cup milk, 1% cups sugar, whites of two eggs, beaten to a froth. Freeze. Mrs. F. E. Cane. SYRUP FOR CHO.COLATE MILK SHAKE SUMMER DRINK–Seven and one-half cups sugar, 1 quart and 4 pint hot water, 4 pound Baker's cocoa. Boil 5 minutes and add 1 teaspoon vanilla. Meats "Some hae meat that cannot eat, And some would eat that want it, But we hae meat and we can eat, Sae let the Lord be thank it” Burns. What to Serve with Various Meats— With veal cutlets: tomato or paprika sauce, rice balls and peas. With stewed veal: dumplings, baked tomatoes. With fricandeau of veal: rice, spinach or cauliflower, or Brussels sprouts, peaS Or asparaguS. With cold veal: Sorrel salad or mayonnaise of celery . With cold veal loaf, for supper or luncheon: celery, lettuce or waldorf salad, or plain tomato salad with french dressing. With rolled steak or roulettes: brown or tomato sauce, potato puff or potato croquettes, stewed carrots or string beans. With hamburg steak for dinner: brown or tomato sauce, baked potatoes, stuffed sweet peppers. With sirloin steak for breakfast: french fried or hashed browned potatoes; for luncheon: lettuce or celery salad with french dressing. With broiled sirloin steak for dinner: stuffed white or sweet potatoes, or potato croquettes, string beans, baked tomatoes, broiled or baked mushrooms. With plain boiled beef : boiled potatoes, string beans or browned parsnips. With brown stew of beef : brown sauce, dumplings, baked tomatoes, string beans or stewed carrots. With braised beef or beef a la mode: brown sauce and macedoine of vege- tables. With fillet of beef; mushroom sauce, sweet or white potato croquettes, peas. With broiled fillet: sauce Bearnaise, hashed creamed potatoes, cold as- paragus with french dressing. - With baked or roasted ribs of beef; mashed or plain boiled potatoes, or mashed and browned potatoes or in the winter, plain boiled sweet potatoes or baked hubbard squash. For green vegetables: string beans, cucumbers, new lima beans, green corn, baked tomatoes or stewed cabbage. With sirloin roast: Stuffed white or sweet potatoes, baked white potatoes, baked squash. For green vegetables: green corn, spinach, young carrots, young lima beans. With a pot roast or boiled beef: cream horseradish sauce, plain boiled potatoes, stewed turnips or any of the delicate cabbage dishes. With cold roast beef: cream horseradish sauce, aspic jelly, salad with french dressing. With creamed chipped beef: corn bread or mush bread. With boiled corn beef; cabbage or kale or dandelions, turnips, plain boiled potatoes. 43 44 AGOMAN CLASS COOK BOOK AMERICAN CHOP SUEY Three medium sized potatoes diced, W4 cup rice, 3 tablespoons drippings, 2 chopped onions, V4 pound chopped beef, 2 cups tomatoes, 2 teaspoons salt, pepper. Boil rice ten minutes, add diced potatoes and cook until potatoes are soft. Fry onions in drippings until light brown, add meat and cook until tender. Drain the rice and potatoes and mix with the meat, add tomatoes and pour into baking dish. Bake in a hot oven until brown. Left over meats may be used. Mrs. Robert R. Dairs. CASSEROLE OF RICE AND MEAT Two cups steamed rice, 2 cups chopped seasoned meat, l cup tomato sauce, % cup buttered crumbs. Place in a baking dish a layer of rice, over this sprinkle a layer of chopped meat and repeat until the dish is nearly filled; then pour tomato sauce over the meat, cover with the buttered crumbs and bake until brown. Mrs. C. M. Sharpe. SHEPHERD’S PIE Butter granite (or other) baking dish, spread with mashed potato as for pie crust; when stiffened enough to retain its shape after having been placed in a moderate oven, fill with a mince of cooked meat warmed in gravy, season to taste with salt, pepper and butter. Can place in oven again and heat all together until ready to serve if desired. Mrs. H. E. Borst. MOCK DUCK Three pounds round steak, spread with butter, pepper and salt, cover with ordinary stuffing, roll and fasten with skewers or tie with string. Baste freely with butter and water while baking. Mrs. H. E. Borst. MUSHROOMS AND SWEET BREADS For pair of sweetbreads and 1 pint of fresh mushrooms, put 2 tablespoons butter in a frying pan. Break up the mushrooms and let cook a few minutes, add 1 tablespoon flour and 1 cup cream. Then add the sweetbreads, salt and pepper. Take from the fire and add 2 tablespoons of sherry wine. Alberta M. Osborn. IRISH STEW - One-half pound veal, 9% pound beef, Ž pound lamb, V4 pound salt pork. Put over in cold water two hours before dinner; one hour before dinner add 4 onions, 2 carrots, 4 cup chopped celery, parsley, thyme, summer savory, and bay leaf; 30 minutes before serving add potatoes cut thin. Season to taste and thicken slightly. Alberta M. Osborn. BEEF LOAF One pound hamburg steak, 94 pound fresh pork, l teaspoon salt, WA teaspoon pepper, 1 cup milk, l egg, small piece butter, 2 London cream crackers (rolled). Mix together and place in buttered pan. Put dressing on top made of 1 cup rolled crackers. One-half cup milk, V4 cup water, a little salt, pepper and sage. Mix and put on top of loaf, and dot with little pieces of butter. Bake 1 hour. Mrs. H. E. Borst. AGOMAN CLASS COOK BOOK 45 BEEF LOAF Two pounds round steak, 3 slices salt pork chopped with steak, l tomato, 2 small onion, % cup bread crumbs, V4 cup milk. Season, mix in loaf and bake 1% to 1% hours. Put little butter on top and a little water in pan and bake same as a roast. Serve with or without tomato sauce. - Mrs. W. R. Olds. VEAL LOAF Three pounds veal, 34 pound fat salt pork, l onion. Put through meat chopper. Mix with 2 cups fine bread crumbs and 2 eggs well-beaten. Season highly with salt and pepper. Roll in loaf-dredge with flour and squeeze juice of lemon over before putting in oven. Bake 1% hours. Mrs. Chadwick. PHILADELPHIA STEAK One pound ground steak with 2 ounces salt pork ground in fine, 4 slices bread crumbed fine, 4 cup milk, l onion grated, salt, dash paprika. Make into a pat, put a bit of butter in spider. When hot, put in steak and brown on both sides. Add a little water—enough to half cover the pat-and cook covered, very slowly 34 hour. - Mrs. W. B. Bunker. CASSEROLE DISH Four pork chops cut thick, cover with uncooked rice, about 2 tablespoons to each chop. Add salt, pepper and dash of onion on pork, then cover with rice. Add a can Campbell's soup, cover and cook 1 hour. Mrs. Middaugh. BAKED HAM Have a slice of ham cut about 1 inch thick and spread both sides with mustard and brown sugar, then pour a cup of Sweet milk over it and bake about 34 of an hour. Mrs. Floyd Baker. SALMON CROQUETTES Two cups boiled rice, I can salmon, salt and pepper to taste, 2 eggs. Mix thoroughly, make into rolls and fry in butter. Pour a can of buttered peas over the croquettes when ready to serve. Mrs. M. A. Barney. SWISS STEAK Two pounds of round or sirloin steak cut 2 inches thick. Mix 94 cup flour with salt and pepper and pound into steak. One-fourth cup ham or bacon drippings, small onion, Ø green pepper cut fine. Heat fat and brown meat on both sides, add onion, green pepper, I cup boiling water, and 1 cup stewed tomatoes. Put in baking dish and cook slowly in oven for 2 hours. Other vegetables may be added if desired. Mrs. George Major. BAKED HAM WITH APPLES Two pounds sliced ham cut 9% inch thick, two large apples, brown sugar. Trim rind from ham and keep for seasoning purposes, remove fat and cut fine. Sprinkle the ham with brown sugar and then spread on fat, put in baking dish and put apples cored and cut in slices on top of ham, Sprinkle brown sugar over apples, pour a little water in dish and bake in moderate oven for 1 hour. Mrs. George Major. 46 AGOMAN CLASS COOK BOOK Recipes for Fireless Cooker BOILED HAM Trim and wash ham. Place in cooker vessel, nearly covering with cold water. Clamp lid on vessel, place over fire and boil 20 minutes. Remove to cooker and place on one heated radiator. Cook 6 hours or over night. ROAST MUTTON Take a leg of mutton and wipe with damp cloth. Rub with salt. Add herbs, if desired. Use cooker vessel without cover. Place in cooker between 2 heated radiators. Roast for 3 hours. PORK TENDERLOIN WITH SWEET POTATOES Wipe tenderloin and sear in frying pan. Sprinkle with salt and pepper. Pare 6 sweet potatoes and parboil 10 minutes. Put in pan with meat and bake 2 hours, between two heated radiators. CHICKEN EN CASSEROLE Cut 2 small young chickens in pieces for serving. Season with salt and pepper and brush over with butter. Put in casserole, add 96 cup carrots cut fine and 1 finely chopped onion, 2 slices of bacon cut in fine pieces. Add to this 1% cups boiling water or chicken broth and I cup strained tomatoes. Place in cooker without cover on vessel, using the high rack, between 2 heated radiators. Cook 2 hours. RABBIT AND SQUIRREL Rabbits or squirrels may be prepared same as for "Chicken.” - Mrs. O. S. Cane. MEAT LOAF One pound each veal and beef, 1 cup bread or crackers crumbs, 1 cup milk, 1 egg, I tablespoon salt, 1 teaspoon pepper, little butter on top, brown in oven | hour. Laura J. Holbrook. HAM BAKED IN MILK Ham should be cut about 9% inch thick. Trim edges if needed and broil to a light brown in an iron frying pan. Pour milk into cover and bake in a slow oven about 9% hour. Place on hot platter and thicken the gravy with a little flour and water. Elizabeth Grace. PORK LOAF Four pounds lean fresh pork, and V4 pound salt pork—both ground–2 slices bread in crumbs, l egg, salt and pepper to taste, 4 cup sweet milk Mix and pack in bread tin. Bake in moderate oven and baste occasionally with half cup hot water in which a lump of butter has been dissolved. Mrs. T. H. Mitchell. DEVILED STEAK (Four Portions) Two tablespoons butter, 1 onion, 1% pound round steak 34 inches thick, 2 tablespoons flour, I teaspoon salt, / teaspoon pepper, V6 teaspoon paprika, I teaspoon mustard, I tablespoon flour, 2 cups water. Melt the butter, slice the onion and saute gently until golden brown. Remove the onion from the butter,cut AGOMAN CLASS COOK BOOK 47 HOUSEWIVES! Do You Know That the THERMATIC Fireless Cooker Robs Cooking of Its Drudgery 2 You can Cook, Stew, Bake and even Freeze Ice Cream and Ices in the THERMATIC –Cuts your fuel costs to a minimum. –Gives you plenty of time for pleasure and other work. —Preserves the nutritious juices of meat and makes all food better. Visit Our Electric Appliance Department and see the BIG THREE Syracuse EASY ROYAL. Walker Electric Electric Electric Washer Vacuum Dish Washer Cleaner –– All on Easy Terms If Desired — ALEX GRANT'S SONS 134–136 E. Genesee Street | 19 E. Washington Street SYRACUSE, NEW YORK x-r x- º: - 48 AGOMAN CLASS COOK BOOK the steak into pieces, 3 x 2 inches. Dredge these lightly in one tablespoon flour, and saute in the butter until well browned. Remove the meat from the fry- ing pan, add salt, pepper, paprika, mustard, vinegar and flour. Mix all together and add the water, slowly. Replace the steak in the pan, cover closely, and simmer 1 hour or until the steak is tender. Serve on a warm platter, and pour the gravy over it. Mrs. H. Reeve MacEwen. CASSEROLE OF ROUND STEAK Two pounds round steak, pound in steak, 2 tablespoons flour, salt and pepper to taste. Melt 3 tablespoons butter or suet in saucepan, add 3 tablespoons each sliced carrots and onions, cook until onions are light brown. Add 2 tablespoons flour, I cup hot water, I cup tomato juice. Grease cassarole, put in meat, and pour sauce and vegetables over it and cook in slow oven 2 hours. Mrs. W. J. MacDonald. CRUST FOR MEAT PIE Two cups sifted flour, 3 level teaspoons baking powder, V4 teaspoon salt, I egg well beaten, 2 tablespoons shortening, 34 cup sweet milk. Add 34 cup sugar for shortcake. - - Mrs. F. W. Manning. BEEF LOAF One pound round steak, 94 pound lean fresh pork, 6 cream crackers, V3 cup milk, yolk of egg, I teaspoon grated celery, I teaspoon onion juice, I teaspoon summer savory, 2 tablespoons melted butter, salt and pepper. Beat the white of the egg a little, roll loaf in white of egg, and then in cracker crumbs before putting in tin. After it has been in oven fifteen minutes add a little water, lay | Stock of celery in pan to bake with meat. Bake 34 of an hour. Mrs. Robert R. Dairs. spanish RICE One and one-half cups rice, I can tomato soup, 1 pound hamburg steak. Boil rice in salt water and partially cook steak. Place in casserole layer of rice, 1 of steak and I of soup, repeat until dish is filled, season to taste. Chopped green peppers add to flavor. Bake in moderate oven for about 20 minutes. Mrs. A. L. Harper. BAKED HAMBURGER Two cups soaked bread, saltspoon pepper, I teaspoon salt, / teaspoon Sage, egg, I tablespoon butter. Make a dressing of stale bread soaked until Soft. Then Squeeze the water off and season with pepper, salt, sage; add the egg and butter cut in small bits. Stir it into your meat and put into a greased tin; add a little hot water and bake about 1% hours. One pound steak fixed this way is enough for 4 people. MEAT PUFFS One cup cold meat, 2 eggs, 1 cup flour, I cup milk, I saltspoon salt, I shake red pepper. Use for this any kind of cold meat very finely chopped. Make a batter of the eggs, flour and milk, a little salt and a pinch of red pepper; beat well and stir in the meat. Bake in a hot, greased gem-pan about 15 or 20 minutes. AGOMAN CLASS COOK BOOK 49 CHICKEN PIE Dress and cut up 1 chicken as for frying, put into kettle or steamer and cook until tender. Season with salt when about half done. Lay the pieces in a baking dish; add enough water to the stock to make 1 pint, thicken with | rounding tablespoon of flour stirred smooth with cold water and pour over the chicken. Make biscuit dough, roll out to 1 inch in thickness, and cover the chicken. Bake in a medium hot oven. CASSEROLE LA HAMBURG One pound hamburg seasoned with pepper and salt, place in a casserole, slice over the top 3 onions and l sweet pepper, cover with 1 can tomato sauce. Bake in a moderate oven for 1 hour. Mrs. H. B. Allen. PASTRIES Roll favorite pastry (no baking powder) quite round, any size desired. Well cover one-half with thinly sliced potatoes, leaving the edges bare. Cover potatoes with thin slices of round, or any good steak, putting bits of fat here and there. Cover meat with thin slices of onion, season with salt and pepper. Bring the empty part of pastry over the filling, press edges firmly together, prick with fork and bake slowly in moderate oven. Pastry size of big dinner plate would need 1 hour to cook. Mrs. J. H. Nicholls. BEEFSTEAK AND KIDNEY PIE Cut round steak into long thin strips. Sprinkle each with flour, pepper and salt, put bit of fat on one end and roll. Place rolls with slices of kidney in deep dish. Cover well with cold water. Sprinkle and season again if desired. Simmer until meat is nearly cooked, cover with favorite pie pastry and bake. Mrs. J. H. Nicholls. ONION OR MEAT PIE Fifteen small onions cooked until tender but not broken, 1% or 2 cups cold meat diced and cooked in salted water until tender. There should be 4 cup broth left. Combine this with V4 cup tomato catsup. Thicken with 1 table- spoon flour and I tablespoon butter, rubbing together. Season with salt and pepper. Arrange onions in well buttered dish, cover with gravy, add meat and | tablespoon finely chopped green pepper or a little sweet pepper relish. Cover with 4 inch biscuit crust made with 1 cup flour as basis. Mrs. E. C. Kaufman. MOCK CLAM CHOWDER Two slices salt pork cut fine and fried, 4 potatoes sliced or diced, 2 onions diced, 1 quart milk. Cook potatoes until tender. Fry pork. Cook onions until tender. Then add milk, salt and pepper to taste. Mrs. F. E. Came. SPANISH RICE Place large piece of butter in fry pan and dice large onion, fry until brown, being careful not to burn. Add 1 pound hamburg steak and fry until brown. Have ready V4 cup of rice previously cooked and add to onion and meat. Season with salt and pepper. Take from fire and place in buttered casserole. Pour J4 can tomatoes over all and generous piece of butter in center. Bake in medium oven 1 hour Mrs. E. A. VanDeventer. 50 AGOMAN CLASS COOK BOOK 22% º º º-> - º - - º The best thing §º & --- ----- 17:oxix. º º - - º tº 4 º © kit h !" mºſt In my AſOilen º o: §2. | sº * - #!/(2^Yºl, j = I tººſ iſ Zººlſ, ſº ºft| ºffs —for after that delicious dinner, the dishes had to be washed and the Walker Electric Dishwasher re- moved the disagreeable task. It will do the same for you. Phone us for a free demonstration in your home and you’ll see how nicely it will wash and even dry them for you. Jäähe5 Pºſeofrical 413 So. Clinton St. SYRACUSE, N. Y. AGOMAN CLASS COOK BOOK 5 | LEG OF LAMB Boil leg of lamb in small quantity of water and 2 small onions 2 hours. Place in baking pan, rub with melted butter and sift a little flour over the top. Add water in which meat was boiled and bake 1 hour. Mrs. F. D. Harvey. JELLIED CHICKEN OR VEAL Four pounds fowl put in 2 quarts cold water, 4 slices carrot, 1 small onion, 12 cloves, 2 stalks broken celery, V4 teaspoon peppercorns, I tablespoon salt. Bring quickly to boiling point and simmer until meat is done. Chop finely. Let stock simmer until reduced to 34 cup. Cool and remove fat. Soak l tea- spoon gelatine in 1 teaspoon cold water. Reheat stock and add gelatine. Add meat, celery, salt, lemon juice. Pack in mold and chill. Serve with lemon jelly. Mrs. A. A. Griffith. MEAT LOAF One pound steak, l egg yolk, l tablespoon parsley, 2 tablespoons bread crumbs, 2 tablespoons butter, 2 tablespoons vinegar, I teaspoon salt, I small onion. Serve with tomato sauce. Mrs. A. B. McClure. VEAL LOAF Three pounds lean veal, 9% pound raw ham, 3 eggs, well beaten, 3 crackers, rolled fine, 1 teaspoon salt, I teaspoon pepper, 3 tablespoons cream, 2 table- spoons water. Put veal and ham through meat chopper, add salt and pepper, cracker crumbs, well beaten eggs, cream and hot water. Mix all thoroughly. Put in baking dish, cover and bake 1 hour. Uncover, bake y% hour longer. Serve with tomato sauce. Mrs. Marjorie Brown. SPANISH RICE Four medium sized onions, fried. Add 1 pound hamburg steak, 1% cups cooked rice. Mix thoroughly. Add salt, pepper and heat. Butter baking dish and put in layer of meat, layer of tomatoes and repeat. Cover with bread crumbs and bake. Fayola M. Blanden. PAN SAUSAGE To every pound fresh pork, put through the grinder once, add 1 level tea- spoon black pepper, I level teaspoon powdered sage, 1 teaspoon salt. Mix and put through grinder again. Pack in crock. Keep in cool place. Mrs. Geo D. Galphin. YORKSHIRE PUDDING witH ROAST BEEF Two cups milk, 2 cups flour, V4 teaspoon salt, 4 eggs. Half this recipe will serve 6 people. Beat eggs, add flour and salt gradually, continue beating and add milk, and beat 5 minutes. Mixture should be perfectly smooth. One-half hour before meat is done, pour this mixture into dripping pan with meat, baste, turning pan if necessary that pudding may be golden brown throughout. Mrs. E. H. Baldwin. VEAL LOAF - Two pounds chopped lean veal, V4 pound salt pork chopped, 1 cup cracker crumbs, 3 beaten eggs, 1 teaspoon salt, few grains cayenne pepper, 1 teaspoon onion juice, I tablespoon lemon juice. Moisten with beef stock. Mrs. E. H. Baldwin. 52 AGOMAN CLASS COOK BOOK PLAUF Three-fourths pound hamburg steak, l small package macaroni cooked, I can Campbell's tomato soup, 1 onion, salt, pepper, and butter. Grease bak- ing dish and cover bottom with meat, sprinkle with salt, pepper, butter and onion. Cover with cracker crumbs, then cover with a layer of macaroni, then salt, pepper, butter and onion. Repeat with meat, etc., until dish is 34 full, then pour over 1 can Campbell's soup. Bake in slow oven. - Mrs. H. H. Theobald. MEAT LOAF Two pounds chopped beef, V4 pound fresh pork, 1% cups milk, 36 cup bread crumbs, 1 egg, salt and pepper. Mix well, put in pan, cover over with % can Campbell's soup. Mrs. E. C. Kaufman. SALAMAGUNDI Cook for 20 minutes in boiling salted water, 2 cups macaroni, drain, blanch in cold water. Have ready about 9% pound cold cooked beef, cut in cubes. Put into a casserole, a layer of macaroni, then a layer of meat, a little onion and a layer of tomatoes (either canned or fresh). Dust over a little salt and pepper and a few dots of butter. Continue until all is used or dish is full, with a layer of cracker meal on top. Pour over any gravy you have, if not sufficient, use a little milk or water. Bake in a moderate oven about 45 minutes. This is delicious. Mrs. Ernest E. Lines. SPANISH HASH One cup rice uncooked, 1 quart cooked tomatoes, 1 pound hamburg steak, 3 teaspoons salt, pepper, paprika, green peppers. Add rice to tomatoes, add salt, pepper, paprika, diced green pepper and meat, browned in spider. Bake in covered dish in moderate oven until rice is tender or about 2% hours. BAKED SAUERKRAUT AND PORK LOIN Put kraut in baking dish, layer of kraut, then add the meat and another layer of kraut, enough water to keep from burning. Bake in moderate oven until both are well done, about 1 hour. Keep covered. Mrs. L. B. Smith. CHILI CON CARNE Butter (size of walnut), 3 onions, 34 pound round steak (ground), I can tomatoes, I can red kidney beans, pepper, salt, 94 teaspoon curry powder. Fry butter, meat and onions until brown. Add tomatoes, beans and powder. Cook until thick. Mrs. Leo Englander. GOULASH One pound hamburg Steak, I can tomatoes, 1 onion, I green pepper, 3% cup cooked rice, salt to taste, 4 teaspoon paprika. Add cayenne and lump of butter. Cook on stove until meat is done. Then bake Ø hour. Mrs. Middaugh. MOCK CHICKEN Two cups bread crumbs, 2 cups water, 3 hard boiled eggs (chopped), 1 cup walnut meats (chopped), 1 cup boiled rice (cold), 9% teaspoon each of onion, sage and salt, 3 well-beaten eggs. Put crumbs and water in sauce pan, until boiling hot, take from fire and add hard boiled eggs, rice, walnuts and seasoning. Place oiled paper in bake pan and form mixture in shape of chicken. Very good. Mrs. Emil Treiber, Jr. AGOMAN CLASS COOK BOOK 53 DUMPLINGS Two cups flour, I cup milk, 2 heaping teaspoons baking powder, 9% teaspoon salt. Boil moderately with cover off 15 minutes, cover and boil 5 minutes more. Mrs. B. B. Parsons. BAKED MACARONI HAMBURG One-half pound macaroni, I can tomatoes, 1 pound hamburg, 2 or 3 onions, salt, pepper, and grated cheese. Boil macaroni in salt water, drain, place a layer in the bottom of buttered baking dish, sprinkle with a part of the ham- burg, salt and pepper, minced onion, tomatoes and cheese. Continue until all is used. Bake in moderate oven about 45 minutes. HAM LOAF Grind pound ham, and 1 pound veal, mix with 1 cup bread crumbs, season to taste, moisten with milk and steam in baking powder cans 2 hours. Mrs. Sting. SLICED POTATOES AND CHIOPS Fill casserole with potatoes prepared as for escalloped potatoes. Season with salt, pepper and butter. Cover with milk. Cover with enough pork chops to top the dish and cook 1 hour, removing cover to brown chops towards last. Mrs. T. H. Mitchell. HAM LOAF Three cups ground ham, 3 cups fine bread crumbs, 1 onion chopped, 2 table- spoons minced parsley, egg, pepper. Mix and bake 40 minutes. Mrs. Clara Hyle. POT ROAST OF BEEF Put piece of suet in iron kettle and brown, then put in beef and keep turn- ing it until brown. Add onion and cook slowly 2 hours. Add a little water, and when nearly done add salt and pepper. Mrs. C. T. Thompson. AGOMAN CLASS COOK BOOK THE SYRACUSE GUILD OF ARTS AND CRAFTS There will be a sale of unique, handmade Christmas Gifts at the Studio in the Hendricks Building, beginning December 1st. Classes are being conducted and orders will be executed at any time in all lines of ARTS and CRAFTS. “DAUBERS’ DEN” WERNER. F. BULTMANN When you think of — FLOWERS — Think of Bultman 151 James Street THE ROSE GLOW BEAUTY SHOP Electrical, Facial and Scalp Treatment our Specialty, Mud and Cream Packs, Marcel Wav- ing, Shampooing, Ladies' and Children's Hair Cutting, Hair Dressing in all its Branches, Bleaching, Dyeing and Manicur- ing. EVENINGS BY APPOINTMENT Mrs. W. E. MacDonald Telephone Warren 5187-R. 421 SOUTH GROUSE AVE. FLEISHERS STORE of QUALITY 3008 SOUTH SALINA STREET We carry the most complete line, quality MEATS, GROCER- IES, FRUIT, VEGETABLES, OYSTERS AND CLAMS in sea- son. FRESH FISH FRIDAYS. WE DELIVER Ca11 W-3708–W. GIVE US A TRIAL Pies "No soil upon earth is so dear to our eyes, As the soil we first stirred in terrestrial pies.” PLAIN PIE CRUST One and one-half cups flour (pastry), 1 teaspoon baking powder, 4 tea- spoon salt, / cup lard, 4 tablespoons ice water. Have all ingredients cold. Mrs. Wood. RAISIN PIE One and one-half cups brown sugar, 1% cups hot water, 1 tablespoon flour, butter size of walnut, 1% cups raisins, 1 lemon peeled and sliced thin. Cook flour, sugar and hot water, add butter and raisins, and cook until clear. Lastly add lemon and make ribbon upper crust. Mrs. Charles E. Teeple. CRANBERRY PIE One large cup cranberries, split each berry, 94 cup raisins, 1 cup sugar, 1 tablespoon flour, V4 scant cup water. Mix flour and sugar, add water and other ingredients. Make into a 2 crust pie and bake slowly. Mrs. E. Q. Williams. PUMPKIN PIE One cup pumpkin, I cup sugar, 2 small tablespoons flour, I teaspoon ginger, | teaspoon cinnamon, l egg well beaten. Beat all together and add enough milk for pie and last 2 tablespoons melted butter. Blanche Park. BUTTER SCOTCH PIE One cup brown sugar, V4 cup water, butter size of egg, boil together, until waxes when dropped from a spoon. Mix in Separate dish yolks of 2 eggs, | pint milk, l large tablespoon flour and 1 teaspoon vanilla. Pour this mixture slowly into boiling sugar and cook until thick. Pour in pie shell, cover with meringue and brown in oven. Mrs. Floyd Baker. CRANBERRY AND RAISIN PIE One cup cranberries, V3 cup raisins, V3 cup water, I cup sugar, 2 tablespoons flour, I teaspoon vanilla, Wash and cut berries in half. Bake in a very slow oven. Put berries in pie raw. Mrs. H. D. VanDerveer. CREAM PIE - One-half cup raisins, I cup cream, I cup sugar, 3 eggs. Spread the raisins on the pie crust, mix sugar, cream and yolks of eggs together, pour over raisins, bake until done, then beat whites of eggs with a little sugar, put on top of pie and brown in oven. M. I. T. CRANBERRY PIE (For Two Pies) - One quart cranberries put through a food chopper, pinch of salt, 3 cups sugar. Stir together 2 heaping tablespoons of corn starch with little cold water, and then pour on enough boiling water to make stiff paste. Then stir in cran- berries, and bake with strips for top crust. Emma Bessee. 55 56 AGOMAN CLASS COOK BOOK BUTTER SCOTCH PIE Two cups milk, l cup brown sugar, 2 egg yolks, 2 tablespoons flour. Beat whites of eggs for frosting. Add to baked crust. LEMON PIE Fill pie tin with plain crust, but do not bake. Fill with the following: 1 cup milk, l cup sugar, 2 tablespoons flour, l large lemon, 2 eggs. Separate eggs. Add yolks to milk, sugar, flour and lemon. Beat thoroughly and add beaten whites and bake. Mrs. Leo Englander. GREEN TOMATO PIE Line a pie plate with a good crust, place in it a double layer of sliced and seeded tomatoes, 94 cup brown sugar, I tablespoon vinegar or a little lemon juice, and a sprinkling of flour; drop bits of butter over, add a grating of nut- meg, and put on a top crust; then bake in moderate oven. Mrs. H. E. Borst. LEMON SPONGE PIE One cup sugar, butter size of walnut, cream together, Juice of lemon, and rind, yokes of 2 eggs, 2 tablespoons flour, I scant cup milk. Then fold in beaten whites of 2 eggs. Bake 35 minutes in very slow oven. Mrs. T. J. Nolan. WASHINGTON PIE One-fourth cup corn starch, 4 cup sugar, 34 cup hot milk, 3 tablespoons powdered sugar, 2 tablespoons butter, V4 teaspoon salt, 1 square Baker's choco- late, 2 eggs. Mix corn starch, sugar, salt, and hot milk. Cook in double boiler 15 minutes. Then add chocolate grated, beaten yokes of eggs, and butter stirred in carefully. Remove from fire and let cool. Pour mixture in crust, cover with meringue made of whites of eggs and powdered sugar. Brown in OVen. Mrs. F. E. Cane. BANANA PIE Bake crust, cool slightly, slice bananas over crust, then add filling, l cup cold water, 1 cup sugar, 2 eggs, 2 tablespoons flour, 2 large tablespoons butter. Mix Sugar, flour and yolks of eggs to smooth paste, add water and butter gradu- ally and stir over fire until thick, then add / teaspoon vanilla. Beat whites stiff and add a little sugar, put on top and brown in oven. Mrs. M. D. Curran. FHLLING FOR LEMON PIE One pint milk, 3 heaping tablespoons corn starch, I cup sugar, l lemon, (juice and rind), 2 eggs and a little salt. Addie C. Dickinson. PUMPKIN PIES To one quart of pumpkin, add 1 quart milk, 2 cups sugar, I teaspoon cinnamon, ginger, salt and 2 eggs well beaten. Mrs. Alice Cole Tibbits. SOUR CREAM PIE One cup sour cream, egg, 1 cup sugar, 1 level tablespoon flour, 1 cup fruit, mostly currants, can use some raisins, Spice to taste, (same as for spice cake). Bake with 2 crusts. AGOMAN CLASS COOK BOOK 57 SOUR CREAM AND RAISIN PIE One cup thick sour cream, I egg, 2 cup sugar, 1 cup chopped raisins, dredged in flour, salt. Beat egg, cream together with sugar, stir in raisins and bake with 2 crusts. Mrs. W. J. Brennan. PUMPKIN PIE One and one-half cups pumpkin, I cup brown sugar, 2 eggs, I tablespoon corn starch, 9% teaspoon salt, I teaspoon cinnamon, I teaspoon ginger, little allspice, | pint milk or half milk and half cream. Mrs. W. D. Summers. CARAMEL PIE One cup milk, / teaspoon salt, I cup dark brown sugar, butter size of walnut, boil all together, stirring constantly, then add 2 tablespoons flour stirred in cold water, 2 egg yolks. Use whites of eggs for meringue. Mrs. John Brown. CHEESE PIE One and one-fourth pounds cottage cheese, 9% cup butter, I cup sugar, I cup seeded raisins, yolks of 3 eggs, V4 teaspoon cloves, I teaspoon cinnamon, % teaspoon salt, / cup sweet milk. Turn into pastry lined tin and bake until firm. Add the beaten whites of eggs last. Mrs. Manning. CHO.COLATE PIE One cup milk, yolks of 2 eggs, 2 tablespoons corn starch, I cup sugar, 4 - tablespoons cocoa, butter size of walnut. Beat whites of eggs for meringue. Mrs. Erwin A. Fitch. LEMON SPONGE PIE One cup sugar, yolks of 2 eggs, 2 tablespoons flour, grated rind and juice of lemon. Beat together and add one cup of milk. Stir in egg whites beaten stiff. Bake in 1 crust, about 40 minutes. Mrs. Albert Tardy. CRANBERRY AND RAISIN PIE Mix 1% cups cranberries and V4 cup of seeded raisins; to 1 cup sugar, add | rounding tablespoon flour. Line a pie tin with pie crust and sprinkle into it one-half of the sugar. Add the cranberry mixture and 4 cup of water to which has been added a little vanilla. Add remaining sugar, put on top crust and bake. Mrs. C. W. Coleman. CARAMEL PIE One cup light brown sugar, V4 cup butter, 2 tablespoons flour. Cream sugar, butter and flour, add 2 eggs well beaten, 1% cups milk. Cook until thick and cool. Fill shell just before serving and cover with 4 pint sweetened whipped cream. Mrs. E. J. Tholens. PUMPKIN PIE One large can pumpkin, I cup sugar, large tablespoon molasses, 2 eggs, % teaspoon salt, 1 teaspoon cinnamon, I teaspoon ginger, 2 cups milk. Mix all together, and pour in pie dish lined with crust. This makes 2 large pies. Mrs. James A. Doyle. APPLE PIE WITH LEMON Two large apples, juice and grated rind of lemon, I cup sugar, l egg. Pare and core apples, add lemon, sugar, and well beaten eggs. Bake in two crustS. Mrs. Glen Brown. 58 AGOMAN CLASS COOK BOOK WHERE PRIDE IS PARDONABLE If you take pride in having, Husband or Father look “as young, as they feel,” suggest that they try having, their clothes made at HARPER'S. Without going to extremes, HARPER- BUILT clothes invariably ºive the wearer that brisk, “live wire” effect which at once distinguishes a man in the business ºroup or the social circle. HARPER-BUILTS are always well made and full value. Materials and tailoring, the most exclusive. Prices regular fellows can afford to pay. A. L. HARPER “‘Cailor to Regular Fellows” 122 BASTABLE, BUILDING SYRACUSE, N. Y. Puddings "The pudding's proof does in the eating lie, Success is yours whichever rule you try.” “Steamed Puddings” STEAMED GRAHAM PUDDING One egg, 2 cups graham flour, I cup molasses, 1 cup chopped raisins, 1 cup Sweet milk, l teaspoon soda, Ø teaspoon allspice, Ø teaspoon salt, Vá teaspoon cinnamon. Steam 2 hours and serve with hard sauce. Chopped figs, orange and lemon peel may be added. This makes a good Christmas pudding. SUET PUDDING One cup chopped suet, I cup raisins, I cup sweet milk, pinch salt, 4 cup molasses, Ø cup brown sugar, 3 cups flour, I teaspoon soda in milk, add cinna- mon and nutmeg. Steam 3 hours. Mrs. M. L. Evans. CARROT PUDDING One cup grated potatoes, I cup grated carrots I cup chopped suet, 1 cup brown sugar, I cup seeded raisins, 1 cup currants, 1% cups flour, l teaspoon soda. Steam 3 hours and serve with spiced sauce. The potatoes make enough moistening. Mrs. F. E. Came. NUT PUDDING One cup each: sweet milk, chopped suet, seeded raisins, molasses. Chop the meats from 1 pound English walnuts with V4 pound figs, add 2 teaspoons nutmeg, l teaspoon salt, I teaspoon soda, 2% cups flour, mix well and steam 3 hours. SAUCE–Beat to a cream / cup butter and 1 cup powdered sugar. Add 1 cup cream, whipped, stir until well blended. - Mrs. A. S. Phoenix. SUET PUDDING One cup molasses, 1 cup sour apples cut fine, small cup suet chopped fine, l teaspoon soda dissolved in a little hot water, V4 teaspoon cinnamon, % teaspoon nutmeg, A teaspoon cloves, mix well and add l cup chopped raisins, 2% cups flour, little salt. Steam three hours. Mrs. E. L. Smith. CHRISTMAS PLUM PUDDING One pound each: currants, raisins, suet, sugar, flour, mixed; peel cut fine, % pound chopped almonds, 4 pound bread crumbs, 1 teaspoon salt and cinna- mon. Mix well and add 9 well beaten eggs. If made in large pudding steam 8 or 9 hours, if in smaller ones steam 6 hours. Steam well just before using. - Mrs. Charles Bourner. 50 60 AGOMAN CLASS COOK BOOK SUET PUDDING Three cups bread crumbs, I cup flour, with 2 teaspoons cream tartar mixed with it, 1% cups suet, 1 cup raisins (stoned and chopped), 1% cups molasses, 1% cups milk, with 1 teaspoon soda dissolved in it, I teaspoon each of salt, cinnamon, cloves and nutmeg. Steam 3 hours. SAUCE–One tablespoon butter, I cup powdered sugar, yolk of egg, beat together, and when light and creamy flavor with 2 spoons of brandy and a little nutmeg. Vanilla may be used instead of brandy if desired. Addie C. Dickinson. STEAMED PUDDING One-half cup sugar, V4 cup butter, l egg, V4 cup molasses, 94 cup raisins, spices to taste, 9% teaspoon salt, V4 cup hot water with 1 small teaspoon soda dissolved in it. Flour enough to make a fairly stiff butter. Steam 1% hours, and serve with whipped cream, white sauce or hard sauce. Mrs. George Bell. “A FINE PUDDING” Two tablespoons flour, I teaspoon baking powder, l cup pulverized sugar, all sifted together. Two eggs yolks and whites beaten separately. Add beaten yolks to first mixture, then add 1 cup chopped dates and I cup chopped walnut meats, add beaten whites and flavor. Bake about 40 minutes in slow oven. Serve cold with whipped cream. Mrs. J. W. Weed. CHO.COLATE PUDDING Four tablespoons butter, 1 cup sugar, 2 eggs, V4 cup milk, 1% cups flour, 3 teaspoons baking powder, 1% squares melted chocolate, vanilla. Bake in tubed pan 25 minutes, turn out of pan, fill center with sweetened whipped cream and pour chocolate sauce around it. CHOCOLATE SAUCE–Melt 1% squares chocolate, add 34 cup sugar, and mix well, add 34 cup hot water and another 34 cup sugar, V4 teaspoon vanilla. Boil together to a thin syrup. Mrs. J. W. Weed. APPLE BATTER PUDDING For the batter take 1 tablespoon butter, V4 cup sugar, l egg, V4 cup milk, | cup flour, salt, 1% teaspoons baking powder. Pare and slice apples and mix with some sugar and cinnamon, put in buttered baking dish, pour batter over, and bake 34 of an hour. Serve with hard sauce. Mrs. Glenn Brown. PRUNE WHIP Cover 1 pound prunes with water, boil till soft and remove pits. Add 34 pound confectioner's sugar, whites of 6 eggs well beaten, put in baking dish and bake for 5 minutes. Serve with whipped cream. Mrs. W. L. Steinaker. PRUNE WHIP Stew fifteen prunes with 1 tablespoon sugar, remove skins and pits. Whip prunes with egg beater, whip whites of eggs stiff, fold lightly with prunes, add 1 tablespoon sugar and vanilla. Put in baking dish, and put in pan of water in oven, bake y% hour and be careful it does not fall. Serve with whipped Cream. Marjory Brown. AGOMAN CLASS COOK BOOK 6] PRUNE LOAF One pound prunes cooked till tender and cut in small pieces, have 2 cups hot juice left on prunes after they are stewed down. Soak 3 envelopes of gela- tine in 3 cups cold water for 5 minutes, then add 3 cups sugar, 2 oranges cut fine, vanilla and nut meats. This recipe will serve about 15 or 18 people. Mrs. H. D. VanDerveer. LEMON PUDDING Blend together l cup granulated sugar and 2 tablespoons flour, salt. Then cream in tablespoon butter, next beaten yolks of 2 eggs, then juice of 1 lemon, next 1 cup sweet milk, and lastly stiffly beaten whites of 2 eggs. Bake in slow oven in pan of water. Mrs. F. A. B. BANANA PIE Slice banana in baked pie crust; cover with custard made in double boiler, | pint milk, 2 egg yolks, 94 cup sugar, V4 cup flour. Cover this with beaten egg whites and brown. A FINE DESSERT One-half pound marshmallows, I can pineapple, sweet cream. Cut marsh- mallows in small pieces and soak over night in the juice of 1 can pineapple. When ready to serve, mix the pineapple shredded fine with marshmallows. Serve in sherbet glasses. Cover with whipped cream. Mrs. George Cooper. CHO.COLATE BREAD PUDDING One-half cup stale bread crumbs, 1 cup milk, / square Baker's unsweet- ened chocolate, 2% tablespoons sugar, l egg, pinch salt, 4 teaspoon vanilla. Soak bread crumbs in milk. Melt chocolate over hot water and add to it the sugar and salt. To the chocolate mixture add the soaked crumbs, the beaten egg and vanilla. Put into buttered custard cups and bake in a moderate oven about 20 minutes, or until custard is set. Serve hot, plain or with hard sauce. Emily J. Glass. CHO.COLATE WHIP Two tablespoons grated chocolate, 2 tablespoons sugar, whites of 2 eggs, Ž teaspoon vanilla. Mix sugar and chocolate with just enough hot water to moisten, then boil until a smooth paste is formed, add to the stiffly beaten whites of eggs until well blended, add flavoring and heap into glasses. Make a hole in the center of each and fill with either sweetened whipped cream or a boiled custard. Serve very cold. Mrs. Robert R. Davis. TAPIOCA PUDDING One pint milk, 1 small cup sugar, 2 good tablespoons tapioca, yolk of I egg. Beat sugar and egg together, then add tapioca, milk, cook in double boiler until thick. Beat white of egg stiff and add 2 tablespoons powdered sugar and spread on top. Flavor your custard with vanilla just after taking from the Stove. Addie C. Dickinson. 62 AGOMAN CLASS COOK BOOK CHO.COLATE PUDDING One-fourth cup butter, 4 cup sugar, egg, 2% cups flour, 4% teaspoons baking powder, V4 teaspoon salt, I cup milk, 2 squares chocolate. Mix same as cake and steam 2 hours. SAUCE–One cup sugar, V4 cup butter, l egg beaten very light, 4 table- spoons milk. Mix and cook in double boiler for little while, serve hot on pudding. - Mrs. W. R. Olds. BREAD CUSTARD PUDDING Two cups milk, V4 cup sugar, 2 or 3 eggs well beaten, vanilla and lemon extract mixed, about 3 or 4 slices bread. Beat eggs, add sugar, vanilla, salt, lemon and nutmeg, add milk and break bread in small pieces and add to other mixture. Bake slowly in moderate oven. Serve hot with cream. Mrs. L. Patchett. THE “PLAIN.” JELL-O DESSERT Dissolve 1 package of Jell-O, any flavor, in a pint of boiling water. Pour into a mould and put in a cold place to harden. When set turn out on a plate. Be sure to use Jell-O, with the name Jell-O in big, red letters on the package. SNOW PUDDING Dissolve a package of lemon Jell-O in a pint of boiling water. When cold and still liquid whip with an egg-beater to consistency of whipped cream. Let stand till firm and then pile it by spoonfuls into sherbet glasses and serve with egg custard. PINEAPPLE BAVARIAN CREAM Dissolve a package of lemon Jell-O in a half pint of boiling water and add a half pint of juice from a can of pineapple. When cold and still liquid whip to consistency of whipped cream. Add a cup of shredded pineapple if you wish. Serves from 9 to 12 persons. Instead of pineapple juice, berry or other fruit juices may be used to make similar Bavarian creams. RUSSIAN CREAM One pint milk, yolk of egg, small cup sugar, / box Cox's gelatine. Make custard in double boiler. When cooked place 2 tablespoons Cox's gelatine in a dish and pour cooked custard gradually on it until gelatine is all dissolved. Flavor with vanilla, then beat white of egg stiff, add a little sugar and vanilla, and pour into custard and stir. Pour into mold and set to cool. Addie C. Dickinson. DELMONICO PUDDING Scald I pint milk. Mix 2 tablespoons corn starch with a little cold milk. Four tablespoons sugar with yolks of 2 eggs and a little salt. Stir them into the boiling milk and let it thicken. Season with lemon or vanilla. Pour into pudding dish and set in the oven until a light crust is formed. Beat the whites of eggs to a stiff froth, add 2 tablespoons of sugar and pour over the pudding, set in the oven and brown slightly. Mrs. Ellen Angier. AGOMAN CLASS COOK BOOK 63 OWhipped Jell-O Fall forms of whipped Jell-O the Bavarian creams are most popular, and they may well be, for in no other way can these favorite dishes be made so easily and cheaply. Jell-O is whipped with an egg-beater just as cream is, and does not require the addition of cream, eggs, sugar or any of the expensive ingredients used in making old-style Bavarian creams. PINEAPPLE BAVARIAN CREAM Dissolve a package of Lemon Jell-O in half a pint of boiling water and add half a pint of juice from a can of pineapple. When cold and still liquid whip to consistency of whipped cream. Add a cup of the shredded pineapple. Pour into mould and set in a cold place to harden. Turn from mould and garnish with sliced pineapple, cherries or grapes. The Gerlesee Pure Food Company Tuzo Factories Ze Roy AV. Y. - Bridgebary, Ozzt. &//moricas Most fºrmous Dossoff." 64 AGOMAN CLASS COOK BOOK DUCHESS PUDDING One-half can pineapple, 9% cup pearl tapioca, 2 oranges, 1 cup sugar, pinch salt. Soak tapioca over night, cut up pineapple and drain, cut up oranges and drain. Drain tapioca, add juice of fruits and 9% cup water, salt and sugar. Cook in double boiler until clear. Let cool and add beaten whites of eggs. When cool, add fruit and serve with whipped cream. Mrs. George Curry. Mrs. Clara Miller. Miss Jennie E. Norton. GRAPE NUT PUDDING One package lemon Jell-O, pint boiling water, l cup grape nuts. When cool add 1 cup chopped nuts, 1 cup raisins, 3 tablespoons sugar, Ø teaspoon vanilla. Serve cold with whipped cream. Mrs. James A. Doyle. ORANGE DAINTIES Put 2 cups water and 1 cup sugar in saucepan and when boiling thicken with 2 tablespoons corn starch dissolved in a little cold water, stir until trans- parent and add 1 teaspoon vanilla and a pinch salt. Cut 4 good sized oranges into halves, take out pulp and cut into small pieces, add to the corn starch mix- ture, fill orange shells and chill. Mrs. Rose White. SPANISH CREAM One envelope Knox gelatine, 3 eggs, I tablespoon vanilla, 1 quart milk, 8 tablespoons sugar. Soak gelatine in milk, place on stove and stir until dissolved, add yolks of eggs beaten with 4 tablespoons sugar, stir until it thickens, take off Stove, and turn in whites of eggs beaten with 4 tablespoons sugar, add flavoring. Pour into molds and serve with whipped cream and cherries. Mrs. Glenn S. Brown. BUTTER SCOTCH PUDDING One cup brown sugar, I tablespoon flour, l egg yolk, l cup milk, cook until it thickens. Add 1 tablespoon butter and little vanilla. Use white of egg for meringue. This also may be used as filling for pie. Mrs. E. L. Murray. NUT PUDDING One cup molasses, 1 cup chopped suet, 1 cup milk, l cup seeded raisins, % pound chopped figs, 1 pound walnuts meats (in shell), 1 grated nutmeg, teaspoon soda, 2% cups flour. Steam 2% hours. Mrs. Chas. E. Teeple. FIG PUDDING One pound chopped figs, 1 pound fresh bread crumbs, V4 pound chopped Suet, 2 pound sugar, 2 egg, Ø grated nutmeg. Chop figs and suet separately. Add sugar, eggs, bread crumbs and nutmeg. Steam 3% hours. Mrs. Chas. E. Teeple. AGOMAN CLASS COOK BOOK 65 CHO.COLATE PUDDING One teaspoon butter, I cup sugar, I egg, 34 cup milk, l cup flour, I teaspoon baking powder, 3 squares chocolate (melted). Steam in buttered pan 40 minutes. Serve hot with whipped cream. Mrs. E. M. Griswold. DATE DESSERT One cup nut meats, I cup cut dates, 3 eggs, 5 tablespoons flour, I teaspoon baking powder. Stir together. Bake on buttered paper 20 minutes. Remove paper at once. Serve with whipped cream if used as a dessert. Mrs. E. M. Griswold. DATE AND NUT PUDDING One cup chopped walnut meats, 1 cup stoned dates, 1 cup sugar, 2 eggs well beaten, I tablespoon flour, l teaspoon Royal baking powder. Bake 20 minutes in hot oven, serve with whipped cream. Alberta M. Osborn. BAKED APPLES WITH DATES Peel and core 12 apples; place in a baking pan. In the hollow of each apple put a large seeded date. Pour over the apples 2 cups sugar, add 3% cup hot water and bake slowly until the apples are done. Remove from the oven and take up the apples carefully, and put in a cold place until they jelly. Serve with cream. Mrs. C. M. Sharpe. DATE PUDDING Two eggs, I cup fresh bread crumbs, 2 cups milk, I cup chopped dates, I cup sugar, V4 teaspoon salt. Beat the eggs, add milk, sugar, bread crumbs, salt and chopped dates. Brush baking pan or individual dishes with butter, and pour in the mixture. Bake in moderate oven 30 minutes. Mabel L. Evans. DATE PUDDING To one quart of boiling water, add 1 cup sugar, and a few grains salt. Then add / cup graham flour and boil well. Pit and cut 1 pound of dates and add. When cooked, add / cup walnuts and 1 teaspoon Walkers vanilla extract. Serve cold with whipped cream. Mrs. C. M. Sharpe. CAKE CRUMB PUDDING One pint cake crumbs or cookies chopped fine, 9% cup molasses, I cup sweet milk, spices, egg, I teaspoon soda, I cup chopped raisins, 3 tablespoons flour. Steam 2 hours. Mrs. Bundy. CHARLOTTE RUSSE Two eggs, 1 quart milk, l cup sugar made into custard. Two tablespoons powdered gelatine in 94 cup milk, when custard is cool put in gelatine. Add % pint whipped cream. Mrs. L. R. Shisler. 66 AGOMAN CLASS COOK BOOK STEAMED FIG OR DATE PUDDING One cup chopped figs or dates, Ø cup chopped suet, 3 eggs well beaten, | cup brown sugar, I teaspoon salt, 2% cups soft bread crumbs soaked in 96 cup milk. Steam 1 hour. - ORANGE SAUCE–Two tablespoons flour, V4 cup sugar, I cup boiling water, cook a minute and pour while hot on I beaten egg. Add juice and grated rind of Ø orange. Mrs. Charles Bourner. GRAHAM PUDDING One cup sweet milk, l cup molasses, 2 small teaspoons soda, 2 cups graham flour, I cup chopped raisins, I teaspoon cinnamon, teaspoon cloves, steam 2 hours and serve with sauce. Mrs. Harvey Smith. CHO.COLATE PUDDING One-half cup sugar, I tablespoon butter, l egg, 3 tablespoons sour milk, 2 heaping tablespoons chocolate, I tablespoon flour, large teaspoon baking powder, steam 1 hour and serve with whipped cream or sauce. Emma Bessee. SUNSET PUDDING Grate peel of one orange into stewpan with one quart milk, and 4 cup sugar, bring to a boil and add 5 tablespoons corn starch mixed with cold milk and boil till it thickens. Divide into 3 portions, color one with 2 tablespoons cocoa, I with 2 tablespoons currant jelly, leave third uncolored and fill wet molds alternately with mixtures. Let set before using and serve with whipped Creaſºn. Mrs. David Blandem. SUET PUDDING One cup chopped suet, I cup molasses, 1% cups sour milk, 3 cups flour, large teaspoon soda, teaspoon salt, I cup chopped raisins. Steam 2 hours. SAUCE–One egg well beaten, I cup sugar, V4 cup butter, stir the mixture into a cream, add | tablespoon boiling water, flavor with vanilla, put in double boiler and stir till thick. Mrs. Richard Harriman. STEAMED COTTAGE PUDDING One egg, I cup sweet milk, V4 cup sugar, 6 tablespoons melted butter, 2 cups flour, 3 teaspoons baking powder, prunes or fruit of any kind may be used. Steam hour. Use a cooked sauce, or cream and sugar. Mrs. H. E. Borst. STEAMED BLACK PUDDING One cup best molasses, egg, I teaspoon soda in 96 cup hot water, I tea- spoon ginger, 1% cups flour. Mix all together and steam 194 hours without removing cover. Serve with hard sauce made as follows: I cup pulverized sugar, l egg, V4 cup butter. Mrs. Backus. SUET PUDDING One cup suet chopped fine, V4 cup brown sugar, V4 cup molasses, 4 cup sweet milk, l teaspoon soda, 2 eggs, 1 cup chopped raisins, 1 cup currants, 2 cups flour, nutmeg. Steam 2% hours. Serve with a pudding sauce or whipped Cream. Mrs. George Major. AGOMAN CLASS COOK BOOK 67 RICE PUDDING Two tablespoons rice, I quart milk, V4 cup sugar, V4 teaspoon Walkers vanilla, little nutmeg, butter size of an egg. Bake 2 hours, or until creamy. M. I. T. DATE PUDDING One cup chopped dates, I cup chopped walnuts, 2 eggs well beaten, Ø cup sugar, 2 tablespoons flour, I teaspoon baking powder, I teaspoon vanilla. Bake. Serve with whipped cream. - - SAUCE FOR WHITE PUDDING Have mixed and on ice the following: One quart mashed strawberries in | dish, and in another have 2 cup soft butter and 1 cup sugar creamed, add mashed berries and mix together. Put on ice and serve on hot pudding. - Harriette W. Olcott. 6 8 AGOMAN CLASS COOK BOOK IIHIIIIIIlºrill|IIIIIIII:IIIIIIIIIIIIII»IIIIIIIIIIII. IIIIIIIIIIIIII»IIIIIIIIIIII:IIIIIIIIIIIIII]]||||||||||IIIIIIIIIIIIII Phone 2-0594 “The Paint Store of Syracuse” COOK & MYERS CO., INC. Paints, Oils, Warnishes, Etc. Distributors of Masury Products 253 W. Fayette Street SYRACUSE, N. Y. |HHHH!!!EXIII/IIII IIHEXIIIIHIIIIIIEIIIHIIIllilº Hill.III IIHEXIIHIIIHIII:IIIHIIIIIHIIIllili III IIIIEIIIHIIIHI. Pickles and Preserves "A busy life the housewife daily leads, Who cans, preserves and pickles for the needs.” CHILI SAUCE Eight green peppers, 4 tablespoons salt, 4 large onions, 3 cups sugar, 1 tea- Spoon ground mustard, I teaspoon ground ginger, 2 teaspoons whole cloves and 2 teaspoons whole cinnamon in bag, 4 cups vinegar. Cook 3 or 4 hours. MUSTARD PICKLES One quart large cucumbers chopped, 1 quart large onions chopped, 1 quart small onions whole, 1 quart small cucumbers whole, 1 large or 2 small cauli- flowers cut in small pieces, but not chopped. Three strong green peppers chopped, 3 strong red peppers chopped. Put the whole onions, cucumbers and cauliflowers in separate dishes. Cover with strong hot brine, strong enough to bear up an egg. Allow them to remain over night and drain well in the morning. Take a vessel which will hold all the vegetables. Fist, put in 94 gallon of cider vinegar, boil and add 4 cups brown sugar, V4 pound mustard seed (tied in a bag), 1 cup flour, V4 pound ground mustard, 4 ounce tumeric. Mix flour, mustard and tumeric in a little vinegar and add to boiling vinegar. Add vegetables and boil until quite thick. Addie C. Dickinson. GOOSEBERRY CATSUP Nine pounds gooseberries, 5 pounds sugar, 1 quart vinegar, 3 tablespoons cinnamon, 1% tablespoons each allspice and cloves. The berries should be nearly ripe. Clean and mash in a porcelain dish, scald and put through col- ander. Add sugar and spices. Boil 15 minutes, add vinegar and bottle im- mediately before it cools. Ripe grapes may be prepared the same way. Mrs. George Theobald. TOMATO CATSUP One-half bushel tomatoes cooked and strained through a sieve, 1% cups sugar, 1% cups vinegar, V4 cup salt, 2 teaspoons red pepper. Put in a bag tablespoon cinnamon, 2 tablespoons mustard, one tablespoon ginger, 1 teaspoon celery seed. Cook until it thickens, stirring often. Bottle, cork and seal with paraffin. Harriette W. Olcott. WINTER SALAD One quart green tomatoes, 2 quarts cabbage, 8 onions, 3 red peppers, 3% tablespoon tumeric, 4 tablespoon allspice, 34 tablespoon mustard seed, 2 table- spoons salt, 2 cups sugar, 1 quart vinegar. Slice tomatoes, sprinkle salt on, and stand over night, then drain. Mix the cabbage (shredded, not chopped), onions, and peppers all together. DO NOT COOK. Boil vinegar, sugar and spices together, and pour over. M. I. T. 69 70 AGOMAN CLASS COOK BOOK PEACH CONSERVE Three pounds peaches stoned and pealed, 3 pounds sugar, I tablespoon meats from inside of peach stone cut fine. Cook and when thick remove from fire and add one medium size bottle Maraschino cherries, (halved) juice and all. Mrs. Seward Hicks. TOMATO CONSERVE Three quarts and pint tomatoes, 4 pounds sugar. Cook 2 hours. Add | lemon, orange, V4 pound raisins, 1 cup nut meats. Cook for 1% hours. Mrs. T. J. Waldorf. - GOLDEN CHIPS Seven pounds pumpkin peeled and chipped fine, 6 lemons, 5 pounds sugar, 1 tablespoon ginger. Put sugar on pumpkin and stand over night. In morning add grated rind and juice and pulp of lemons. Cook until thick like marmalade. Helen Baldwin. - PLUM CONSERVE - Five pounds plums, 5 pounds sugar, simmer 30 or 40 minutes, then add pound raisins, and 3 oranges chopped fine. Cook until thick. - Addie C. Dickinson. GINGER PEAR Eight pounds pears peeled and cut in chunks, 8 pounds sugar dissolved, % pounds green ginger root peeled and cut in small pieces, 4 lemons. Add pears and ginger, juice of 2 lemons and rind of 4 lemons to sugar. Boil until thick. Mrs. H. L. Curtis. CHERRY OR PLUM PRESERVE Three pounds fruit, I pound raisins, 3 pounds sugar, V4 pound nut meats, 4 oranges. Cut rind and pulp of oranges into small pieces. Put ingredients all together and let stand over night. In morning cook slowly 45 minutes. - Eva G. Clarke. PIE PLANT MARMALADE Seven pounds pieplant, 7 pounds sugar, 4 oranges, 2 lemons. Cook until thick. - Mrs. Madill. GINGER PEARS Use pears not quite ripe, peel, core and slice thin. To 8 pounds pears allow 6 pounds sugar, 1 cup water, juice of 4 lemons. Cutlemon rinds into thin strips and add them. Add V8 pound ginger root cut into pieces. Simmer until thick marmalade. - Mrs. Lola Smith. PEAR CONSERVE Five pound pears, 2 oranges (cut up), 2 pound cocoanut, 3 pounds sugar. Cook until it thickens. - - Mrs. Peacock. AMBER MARMALADE Shave very thin grapefruit, I lemon and orange, using rind but removing seeds. Add three times as much water as fruit. Let stand over night. In morning boil 10 minutes and let stand until second morning. Add pint for pint of sugar and cook 2 hours or until it jellies. Put in glasses and seal. - . Anne S. Blanden. AGOMAN CLASS COOK BOOK 7| QUINCE, PEAR AND APPLE Two quarts sweet apples, 4 quarts quinces, 2 quarts pears (sliced small); cover parings and cores with cold water and boil ten minutes and strain 34 pound sugar to 1 pound fruit, add this to the strained juice and boil to a clear syrup. Cover quinces with cold water and cook until tender. Add all fruit to syrup and cook until clear and red in color. Mrs. Geo. D. Galphin. PEACH AND PEAR CONSERVE Equal quantities of pared peaches and pears, 3% as much sugar as fruit juice and rind of 1 or more oranges. Ginger root as desired. Enough water to barely cover and boil until thick. Put in jelly glasses or small jars and cover with paraffin. - - - - Mrs. Glen S. Brown. CHERRY CONSERVE Four quarts pitted cherries, 4 pounds sugar, 2 pounds raisins, lemon, 2 oranges. Cook until the ingredients start to thicken. Walnut meats may be added if desired. - Belle F. Erath. SPICED PLUMS Seven pounds fruit, 5 pounds sugar, 1 pint vinegar, 3 teaspoons cinnamon, 3 teaspoons allspice, ſº teaspoon clove. Cut the pits out and cook down thick. Mrs. G. C. Pierce. QUINCE HONEY - - - - Four quinces, 3 pounds sugar, pint boiling water. Cook 20 minutes. Put quinces through food chopper, add water and cook. - - Mrs. George Theobald. GOLDEN CHIPS CONSERVE Four quarts pumpkin, 3 quarts sugar, 2 oranges, 2 lemons. Cut pumpkin in inch cubes, and slice very thin leaving skin on. Add sugar and let stand over night, stirring occasionally. In the morning add lemon and orange sliced with peel but remove seeds. Cook until proper consistency. Mrs. George Theobald PEACH CONSERVE Fifteen large peaches, 2 oranges, 3 lemons, 94 pint English walnuts, 3 pounds sugar. Pare and pit peaches. Cut the peel of oranges and lemons into small pieces, remove membrane from the pulp, then add the pulp, peel, sugar and meats to the peaches and cook slowly until thick. Makes about 2 quarts. - Mrs. George Theobald. PRUNE CONSERVE Four pounds prunes (pitted), 3 pounds sugar, 1 pound raisins, 3 oranges, nut meats. Pour boiling water over raisins, let stand 1 minute. Cut up fruit. Cook until thick. - . . . . . - Mrs. John Brown. 72 AGOMAN CLASS COOK BOOK PINEAPPLE CONSERVE One pineapple cut fine, 3 boxes strawberries, 3 pounds sugar. Cook until thick. Mrs. Rowland. TOMATO CONSERVE Two pounds ripe tomatoes, juice of 2 oranges and 2 lemons, 2 pounds sugar, raisins and walnut meats to taste. Chop peel of oranges and lemons, add enough water to simmer until soft, then add to other ingredients and boil until suf- ficiently thick. Mabelle Upson. NOVEMBER JAM Seven and one-half cups cranberries, 5 cups water, 3 oranges, juice, and peel cut thin, 5 cups sugar, I cup raisins. Cook all together until thick. Gertrude L. Fling. GREEN TOMATO MINCE MEAT Three quarts green tomatoes, chopped, 12 large sour apples, 3 pounds brown sugar, 2 packages chopped raisins, 2 cups vinegar, I cup butter or chopped suet, little salt, 3 teaspoons each of cloves, cinnamon and allspice, I teaspoon nutmeg, cook slowly 2 or 3 hours. Jelly and fruit juices may be used, if these are used use less sugar. Harriette W. Olcott. CASSEROLED QUINCES Wash quinces, core them and cut ends off. Put in casserole and fill half full with hot water and a good half cup sugar. Bake slowly until tender, then remove them from the casserole. Cook cores and little ends you cut off and cook in separate dish. Strain juice and add to juice from casserole. Add cup sugar and boil until this is like jelly. Pour over quinces and let get cold. Mrs. Ancil D. Brown. FIG AND PEAR CONSERVE Seven pounds pears, 5 pounds sugar, 2 pounds figs. Wash figs, peel and core the pears, then put them all through the food chopper. Add the sugar and cook slowly until thick. Pour into glasses and cover with paraffin. Mrs. Robinson. MUSTARD Three eggs, V4 pound mustard, 1 tablespoon sugar, V4 cup sugar, 2% cups vinegar. Mix all together and boil till it thickens in double boiler. Mrs. M. A. Barney. MUSTARD PICKLES Four quarts vinegar, (diluted if real strong) / box Coleman's mustard, 2 cups flour, 5 cups sugar, 1 oz. tumeric. Stir flour, mustard, sugar and tume- ric in dish and pour slowly into boiling vinegar. Fill with cucumbers, toma- toes, cauliflower and onions. Steam the vegetables after soaking over night in salt water. Mrs. R. S. Harriman. AGOMAN CLASS COOK BOOK 73 MUSTARD PICKLES Three quarts small white onions, 1 large cauliflower, 4 small peppers cut fine, 4 dozens small cucumbers. Let stand in salt and water over night. In the morning drain; just scald and turn into a colander to drain. DRESSING—Mix 1 cup flour, 4 tablespoons mustard, and 1 tablespoon tumeric, with enough cold vinegar to make a smooth paste. Then add 1 cup sugar and sufficient vinegar to make 2 quarts in all. Boil the mixture until it thickens, add the vegetables and cook until well heated through. Mrs. G. C. Pierce. GREEN TOMATO CHOW-CHOW One peck green tomatoes, 6 onions, 2 large green peppers, 2 pounds sugar, 3 pints vinegar, I teaspoon ginger, 1 teaspoon cloves, 1 teaspoon allspice, I tea- spoon cinnamon. Grind tomatoes, onions and peppers. Boil tomatoes with 9% cup salt, 20 minutes. Drain off water; add vinegar, sugar, onions and peppers. Simmer 3 hours, then stir in spice and bottle hot or cold. Mrs. Albert Tardy. SLICED CUCUMBER PICKLES Three quarts sliced cucumbers, 3 large onions (sliced), 2 large green pep- pers (sliced), 34 cup salt, Salt in layers and let stand 3 hours. Drain through colander. Add following to above: 34 quart vinegar, 1% cups brown sugar, V4 cup white mustard seed, 33 teaspoon celery seed, 9% teaspoon tumeric. Boil 10 or 15 minutes. Seal in fruit jars. Mrs. Harry Backus. PICKLED BEANS Three pints vinegar, 2 pounds sugar, I cup flour, 3 tablespoons ground mustard, 2 tablespoons tumeric, 1 teaspoon celery seed. Heat vinegar and sugar, add other ingredients and boil till thick. String 1 peck of young beans, boil in salted water and drain, put in dressing and can while hot. Mrs. Ralph M. Penner. FRUIT CATSUP (Not Strained) Thirty tomatoes, 6 big peaches, 6 big pears, 6 big onions, 6 green peppers, 6 cups sugar, 1% pint vinegar, V4 cup mixed spice in bag, V4 teaspoon red pepper. Put pepper and onion through grinder, chop others, cook slowly until thoroughly done and can. If not cooked down too much, this is about 8 pints. R. H. H. SLICED CUCUMBER RELISH Put 3 tablespoons salt on 3 quarts sliced cucumbers, and 3 quarts sliced onions and let stand for 3 hours, drain and add l quart of vinegar, 1 cup sugar and small handful of mixed spices boiling hot. Let the whole come to boil and seal. Mrs. H. A. Cronºmiller. CORN RELISH Twenty-four ears corn, 2 small cabbages, 4 large red peppers, 8 onions, 1% pounds brown sugar, 3 tablespoons salt, 3 tablespoons mustard, little tumeric, 2 tablespoons celery seed, 2 quarts vinegar. Cut corn from cob, chop onions and peppers and cabbage. Boil one-half hour in vinegar, seal while hot. Mrs. N. O. Carpenter. 74 AGOMAN CLASS COOK BOOK PICKLES “That Mother Used to Make” Wash cucumbers in cold water. To every 100 add a teacup of salt; cover with boiling water and let stand 24 hours. Dry in a towel. To 4 quarts vine- gar add 1 cup brown sugar, V4 cup white mustard seed, 4 green peppers, 1 oz. stick cinnamon, piece of alum size of a walnut. Scald and pour over pickles. adding a few pieces of horseradish. These pickles keep well in a crock. Mrs. C. W. Coleman. MINT CHILI SAUCE Five pounds ripe tomatoes (chop and drain), 1% pounds apples, 3 peppers (red or green), 2 medium onions (the last three to be chopped), 34 pound Sultana raisins, V3 pound sugar, I tablespoon white mustard seed, 2 tablespoons, salt, 4 cup green mint leaves (chopped fine) packed down, I scant quart vinegar boiled and cooled. Mix all together and stir every day for 10 days. Requires no cooking. Mrs. O. S. Cane. SWEET CHUNK PICKLES Ten pounds cucumbers soaked in salt water 3 days, cut in chunks and freshen day. Heat in alum water (1 tablespoon alum). Drain and pour on hot syrup, drain each morning for 3 mornings, heat syrup and pour over pickles. SYRUP–Three pounds brown sugar, I pint vinegar, I tablespoon whole cloves, 2 tablespoons whole cinnamon. Mrs. O. S. Came. SLICED CUCUMBER PICKLES One quart medium size cucumbers sliced thin, large onion, 25 whole cloves, 2 tablespoons white mustard seed. Put cucumbers in weak salt and water for 2 hours. Drain and nearly cover with vinegar. Add brown sugar to taste and a little tumeric. Allow to come to a scald. - Mrs. C. H. Brooks. OIL PICKLES Twenty-five cucumbers, medium. / cup black mustard, / cup yellow mustard, I tablespoon celery seed, 94 cup salt, I cup olive oil, 1 quart vinegar. Cut cucumbers in small slices, put spices in alternately, oil, salt, and vinegar. Cover close. - - . Mr. Manill. MIxED PICKLES One quart cucumbers, 3 onions, 2 large green peppers. Slice cucumbers, onions and peppers, and put them in salt water 3 or 4 hours. Boil | pint water, | cup sugar V4 tablespoon whole mustard seed, a few pieces of horseradish, spices to suit taste. Put on stove and cook same slowly. - -- - - Mrs. Emil Treiber, Jr. - CHILI SAUCE - - Thirty ripe tomatoes, 6 green peppers, 12 good sized onions, 25 tablespoons white sugar, 5 tablespoons salt, 5 cups vinegar. Boil until thick. - - - - Mrs. B. B. Parsons. AGOMAN CLASS COOK BOOK 75 COLD CATSUP One-half peck ripe tomatoes, chop and drain off juice, 1 cup chopped onions, 2 bunches celery, 2 red peppers without seeds, 4 pound white mustard seed, 2 roots horseradish, I cup brown sugar, 1 pint vinegar, V4 cup salt, 2 tablespoons black pepper. Mrs. Madill. DILL PICKLES Forty cups water, 2 cups salt, I cup vinegar, alum size of hazel nut. Soak pickles over night in clear water. Let the brine come to a boil, then cool. Into each can of pickles, put 2 cherry leaves, 3 red peppers, 3 grape leaves size of walnuts, a little dill and horseradish leaves. Mrs. Florence Spencer. WATER MELON RIND PICKLE Cut in cubes and cover with water in which small cup of salt has been dissolved, and let stand 24 hours. Pour off and boil in clear water for 2 hours. Make a syrup of quart vinegar, 4 pounds sugar, 2 tablespoons cinnamon, tablespoon cloves in bag. Add rind and cook until tender. - Helen Baldwin. THOUSAND ISLAND PICKLE Seven quarts of medium sized cucumbers sliced in chunks, 1 quart onions sliced, 2 large sweet red peppers. Soak in salt and water over night, 1% pints vinegar, V4 pound white mustard seed, 3 cups brown sugar. When hot add pickles and let boil 10 minutes. Put in cans. - Mrs. H. E. Johnson. PEPPER HASH Twelve green peppers, 12 red peppers, 6 onions, 1 pint vinegar, I cup sugar, 2 tablespoons salt. Seed peppers, chop all and cover with boiling water for 5 minutes, then drain. Boil sugar, vinegar and salt well, add hash and let it come to a boil. Put in glass cups or cans. Helen Baldwin. SOUTH END GARAGE, Inc. 2103 South Salina Street OPEN DAY AND NIGHT Storage Live or Dead, by the Month, VVeek or Day Tire Repairing, VVashing and Accessories Free Crank Case Service and Free Air L. G. SHELDON, Manager TELEPHONE VVARREN 94.14 AGOMAN CLASS COOK BOOK QUALITY, ONLY THE FINEST J. H. MANNING If a clean market, clean market products, choicest of quality and right prices appeal to you, then Paper Hanging Buy Your Meats at - - - O U R M A R K E T and Painting Try a Pound of our Special Coffee F. W. KUHN Call Warren 8992-M after Groceries, Meats, Fruits and Vegetables 101 E. Brighton, Corner S. Salina Phone Warren 4932 SYRACUSE, N. Y. 6 p. m. FELCO NAIAYONN AISE The Perfect Salad Dressing A pure and wholesome combination of Fresh Eggs Oiſ Vinegar Sugar Saſt Spices The Felco Laboratories SYRACUSE. N. Y. Salads "These crisp and tender leaves when dressed aright, Will surely serve to whet your appetite.” FRUIT SALAD Cut firm juicy oranges in small pieces. To 2 cups of oranges add 1 cup raisins, chopped dates and figs. Set aside to chill for 1 hour. Drain off juice. Add 4 tablespoons juice and V4 cup mayonnaise, and 4 cup whipped cream. Arrange fruit on lettuce and pour over dressing. Fayola M. Blanden. TUNA FISH SALAD One-half pound can tuna fish, 2 cups cooked macaroni, 2 or 3 hard boiled eggs, Mayonnaise dressing. Shred tuna fish, add macaroni, salt, pepper and chopped eggs. Mix well, add dressing. Serve on crisp lettuce leaves with a little paprika. Mrs. David S. Blanden. NEW YEAR'S SALAD One large grapefruit, 2 oranges, 2 bananas, 1 pound malaga grapes. Pulp oranges, grapefruit and slice bananas, cut grapes into halves and seed. Arrange on lettuce cups, add chopped nuts and dressing. DRESSING—One egg, 2 tablespoons sugar, beat until lemon color, add juice of lemon, little salt, and cook in double boiler until creamy. When cold add l cup whipped cream. Mrs. W. J. MacDonald. FRUIT SALA.D WITH PINEAPPLE DRESSING Six halved peeled fresh pears or canned pears, lettuce, pineapple, dressing, 1 cup halved seeded malaga grapes. Arrange pears on nests of lettuce leaves, add grapes at the side and pour dressing on them. PINEAPPLE DRESSING—Juice of 1 can pineapple, 34 cup sugar, 2 table- spoons butter, 2 eggs, V3 cup whipped cream, I tablespoon flour. Heat juice until just warm, blend together flour and butter, add the egg yolks beaten and the sugar, and then the egg whites beaten stiff. Pour the warm pineapple juice into this, and stir in double boiler until thick. When cold add the whipped cream. Nice on pineapple salad too. Mrs. E. J. Tholens. FRUIT SALAD (Serves 12) Juice of 2 lemons and juice of 3 oranges strained, 2 eggs, 34 cup sugar. Cook like a custard and when cold add l pint whipped cream. Put in colander to drain, I can pineapple, I can large white cherries, 2 oranges, 6 bananas. When ready to serve add dressing mixed with cream. Can be served with or without the following cheese: I snappy cheese, I tablespoon melted butter, 1 teaspoon Worchestershire. A teaspoon salt, egg beaten light. Put through ricer and slice olives on top. - Mrs. W. B. Bunker. 77 78 AGOMAN CLASS COO K BOOK NEW MANHATTAN SALAD Dissolve a package of lemon Jell-O in a pint of boiling water and 2 table- spoons vinegar. While it is cooling, chop cup of tart apples, 1 cup English walnuts, 1 cup celery, and season with salt. Mix these ingredients and pour over them the Jell-O. Cool in individual moulds, and serve with mayonnaise or french dressing on crisp lettuce leaves, garnished with pimentos or radishes. BEAN SALAD One can red kidney beans, 2 or 3 sweet pickles chopped, cup chopped celery. Add dressing R. H. H. CARROT AND CELERY SALAD Cut celery in small pieces, using about 2 bunches to 3 large carrots grated fine. Mix with some good salad dressing. Salt, English walnuts may be added. Mrs. E. B. Curry. POND LILY SALAD Shell 6 hard boiled eggs and put them in vinegar with some cooked sliced beets and let stand for several hours. The eggs will then be pink. Cut whites to form petals, rub melted butter into yolks and fill in whites for center. Serve on lettuce with french dressing. Mrs. C. M. Sharpe. BEET AND CELERY SALAD Cook 6 large size beets in salted water, dice and add l bunch celery cut fine and juice of small onion. Place on lettuce leaf and serve with french dressing. F. E. C. DATE SALAD One-half pound dates cut in small pieces will make 4 portions. Lay dates for each portion on a leaf of lettuce, sprinkle with finely chopped celery and ground nut meats. Serve with mayonnaise dressing. Mrs. C. M. Sharpe. HAM AND EGG SALAD Arrange chopped ham in a mound in center of salad dish on a bed of lettuce. Cut hard boiled eggs into quarters lengthwise and arrange outside. Put in a few stuffed olives and pimentoes and cover with either a boiled or mayonnaise dressing. Mrs. Robert R. Davis. PEANUT SALAD One cup salted peanuts, 1 cup cracker crumbs, 2 cups shredded cabbage, 2 hard-boiled eggs, I can pimentoes, Ø cup mayonnaise, salt and pepper. - Mrs. R. B. Foote. FRENICH DRESSING To 2 tablespoons of cider vinegar, add | tablespoon taragon vinegar, 3 tablespoons salad oil, I tablespoon sugar, about 3 drops of onion juice, tea- spoon salt, and pepper to taste. AGOMAN CLASS COOK BOOK 79 PEAR SALAD Pare and cut in halves ripe pears. Stick each half with whole cloves. Place on lettuce leaves and serve with French mayonnaise dressing. BANANA SALAD Cut bananas lengthwise, fill with grape jelly, roll in chopped nuts, put on lettuce leaf and cover with mayonnaise dressing. TUNA FISH SALAD One can tuna fish (flaked), 36 cup cabbage, small onion cut fine, salt and pepper to taste, 4 cup celery cut fine. Use any salad dressing. Mrs. L. P. Shisler. TOMATO JELLY SALAD One can tomatoes, Ø cup cold water, 2 teaspoons gelatine, 2 teaspoons salt, piece bay leaf, 3 peppercorns, I teaspoon sugar, I slice onion, 5 cloves. Soak gelatine in the cold water until soft. Cook tomatoes and seasonings 5 to 20 minutes slowly. Strain. Pour the hot liquid over the softened gelatine, stir until dissolved. Pour into one large mould or small individual moulds which have been rinsed with cold water. Serve with dressing on lettuce, very cold. Mrs. John M. MacInnis. SALAD DRESSING Three eggs (yolks if desired). Beat in slowly 4 tablespoons olive oil, teaspoon mustard, I teaspoon salt (level), teaspoon corn starch (heaping), 2 tablespoons sugar, small pinch of red pepper. Beat all together then put in cup milk in double boiler and warm. Then pour in the above ingredients and stir. Have / cup vinegar on back of stove warming and pour in last of all. Cook until thick. Mrs. E. A. Vandeventer. SALAD DRESSING One tablespoon mustard, tablespoon salt, tablespoon corn starch, 4 cup sugar, I cup milk, 3 eggs. Heat milk, beat eggs thoroughly and mix with dry ingredients, pour slowly into hot milk, stirring to prevent lumps; cook until a thick rich cream. Remove from fire and add a piece butter as large as a butternut, and when cool add / cup vinegar. - Mrs. H. E. Borst. SALAD DRESSING One can red cross milk, l egg, I teaspoon salt, teaspoon mustard, wet with cold water, I cup vinegar. Beat all together until thick, if too thick thin with lemon juice. Mrs. M. Colin Brooks. FRUIT SALAD One orange, 2 bananas, 4 pound Malaga grapes, few hearts of celery, Vá tart apple, dash salt, 6 English walnuts, 4 pint cream whipped for dressing, currant jelly added to cream and sweeten to taste. - Mrs. Middaugh. 80 - AGOMAN CLASS COOK BOOK VERY SPECIAL SALAD With a sharp knife cut a thin slice through the centre of a head of lettuce, iceberg preferred, place on it a slice of pineapple. Into a cream cheese, beat enough sweet cream to make it the consistency of whipped cream, pile the dressing on the pineapple, sprinkle freely with chopped walnuts, placing a cherry on top. Mrs. C. S. Mardin. DATE AND CREAM CHEESE SAND WICHES One-half pound chopped dates mixed with 1 pound cream cheese softened with mayonnaise. Spread between slices of bread cut thin. Mrs. C. S. Horsburgh. SALAD DRESSING - Seven tablespoons olive or wessen oil, 6 tablespoons vinegar, I tablespoon Lee and Perrin's sauce, I teaspoon sugar, 4 teaspoon salt, dash of cayenne, beat together until well blended. FILLED CRACKERS FOR LUNCHEONS One package dates, washed and pitted, 93 cup sugar, pinch salt, chunk butter and 1 cup water, let cook until it thickens. Put between saltines for afternoon teas. Mrs. Floyd Baker. CHEESE STRAWS One cup grated cheese, 2 tablespoons melted butter, yolk of beaten egg, pinch of salt, dash of cayenne pepper, 2 tablespoons cold water, V4 teaspoon baking powder, V4 cup flour. Mix all together. Roll and cut in strips and bake to a nice brown. Miss Marion E. Wensley. TO SERVE WITH SALAD COURSE Rather a new and appetizing dish is made of cream cheese and preserved pineapple, mixed with a little sweet cream and served on a small side dish with the salad course. Mrs. A. L. Harper. CREAM DRESSING FOR SALAD One-half teaspoon mustard, / teaspoon salt, 2 tablespoons sugar, I table- spoon butter, 2 tablespoons vinegar, 2 egg yolks. Cook all together until thick. When cool add 4 pint whipped cream. Eva G. Clarke. FRUIT SALAD (Serves 8 Persons) Two oranges, 2 grapefruit, 2 bananas, V4 pound white grapes, 8 slices canned pineapple, maraschino cherries to garnish, 9% pint heavy cream whipped and fold in following cooked mixture: Juice of can pineapple, juice of lemon, 2 tablespoons flour, 2 eggs. Beat well. - Mrs. Leo Englander. RUSSIAN SALAD DRESSING One cup cream salad dressing, 34 cup whipped cream, V4 cup tomato catsup, % can pimentoes, Ø green pepper, 4 bottle capers. Whip the dressing very light, gradually add the whipped cream, then other ingredients. To be used only with lettuce, endive or romaine. Mrs. W. J. Brennan. AGOMAN CLASS COOK BOOK 81 FRUIT SALAD Chop equal quantities of apples, celery and raisins; mix with mayonnaise and heap in center of slice of pineapples on lettuce leaf. - Mrs. S. H. Foote. BANANA SALAD Split and halve bananas, lay on lettuce, cover with following dressing: juice of 2 oranges and 2 lemons, yolks of 2 eggs beaten together with 1 cup sugar, and cooked until thick. When cool add 1 cup whipped cream, pour over bananas, and sprinkle with chopped nuts. Mrs. S. H. Foote. GERMAN POTATO SALAD Boil 6 large potatoes, peel and slice while hot. Cut one-half pound lean bacon into dice and fry brown. Season potatoes with salt, pepper and a little onion, mix with bacon fat and dice, add nearly one-half cup white vinegar, and garnish with hard boiled eggs sliced. Mrs. S. H. Foote. STUFFED CELERY Wash and dry celery. Mix heaping tablespoon Camabert cheese with enough mayonnaise to form a thick paste. Fill celery stalks and sprinkle light- ly with paprika. Delicious served with salads. Mrs. L. B. Smith. HY cach Recipe prove a one-bundred per cent Succeee ; HY all-bcarty appetites be abundant- ly scrved ; HY Dealth and Dappinese linger 'round cvery Dearth. These are the wishes of Che Mason Orinting Corporation Syracuse, N. Y. ‘Printers to your Committee. 82 AGOMAN CLASS COOK BOOK tº- ºr H. . Sºº- ( 74/AVC//E.57 ER sºrorº PY R EX "WEAR-EWER” ſº ALUMINUM (º º ENAMELED tº WARE nº. CAR VING KITC HEN SETS KNIVES Shears “” 3 g Cutlery ELECTRIC GOODS É. VALIENTINE'S The Varnish SF Turn R PA / WTS – ſº A R N /S//ES – STA/NS BRUSHES – G/L/SS – TO O/LS J O H. N. W. ROWN HARDWARE 2727 So. Salina Street At Brighton Avenue Branch Store 1861 W. Fayette Street, at School Street Soups "For making soup is not so great an art, You take the stock you have on hand, in part. BOUILLON Take two parts beef and one of fresh pork, cover with cold water and cook until tender. When done remove the meat, let stand until cold, skim off grease, heat, strain and season to taste. G. W. C. TOMATO BISQUE One quart tomatoes, quart water, onion sliced, a little celery. Boil 34 hour, then strain and add 2 tablespoons flour made smooth in a little water, 2 tablespoons sugar, I tablespoon butter, I tablespoon salt, add dash of pepper, boil 2 minutes. When ready for the table, add / pint hot milk and 1 tea- spoon whipped cream on top of each cup. Serves eight. J. B. S. OYSTER STEW - For one pint oysters, take 1 quart milk. Put oysters in a pan, add 1 tea- spoon butter, a little water, season to taste. Bring to a boil. Heat the milk and add. CREAM OF PEA SOUP One cup of peas, I cup of water, I cup of milk, l sliced onion, 1 tablespoon fat, I tablespoon flour, V4 teaspoon salt, little pepper. Cook vegetables in the water slowly for 10 minutes. Strain and press through as much of the pulp as possible. Scald the milk with onion in it. Remove the onion, and make a white sauce of the milk, fat and flour. Add seasoning and combine with the hot vegetable pulp. Serve hot. - R. Y. H. DUMPLINGS FOR SOUP Boil, I cup milk, l tablespoon butter, V4 cup flour. When cool. fold in yolks of 2 eggs separately. Boil 15 to 20 minutes with cover on. PEA SOUP One can peas, 2 cups cold water, 1% teaspoons salt, bit of bay leaf, onion, cayenne, and celery salt. Cook bay leaf, onion, peas and water about 20 min- utes, press through a sieve. Make a white sauce of 3 tablespoons butter, 3 tablespoons flour and 3 cups scalded milk and combine the mixtures. Mrs. Frank Brown. CREAM OF CELERY SOUP Cut the outer stalks of celery into small pieces 1 cup or more, add 1 onion cut fine and cook in salt till tender, let celery absorb all the water, add 1 cup sweet milk, lump butter, pepper to taste, thicken with 1 tablespoon flour. Mrs. L. B. Smith. 83 84 AGOMAN CLASS COOK BOOK CREAM OF CELERY SOUP One pint milk, 1 tablespoon flour, I tablespoon butter, I bunch celery, large slice of onion. Boil celery cut in small pieces in pint of water 30 or 45 minutes. Boil onion and milk together in double boiler. Mix flour with 2 tablespoons cold milk and add to boiling milk. Cook 10 minutes and add celery and water. Add butter and season to taste. A little cream will improve soup. Mrs. U. D. Carmes. AGOMAN CLASS COOK BOOK 85 Quality Service THE JOHNSTON RESTAURANT 344 South Salina Street Open Day and Night Syracuse, N. Y. JOHN J. O’NEILL ELECTRICAL CONTRACTOR Gas and Electric appliances sold and repaired 155 E. Matson Avenue Phone Warren 2770-W SYRACUSE, N. Y. Watches Stationery Diamonds Steel and Copper Jewelry Plate Engraving ARTHUR B. FROST Hall Mark Store Onondaga Hotel Building 356 South Warren St. Phone iſ...,n 3294-y Syracuse, N.Y. STANDEN WALGREN Photographic Art Studies Oil Studies Home Portraits Warren 7061-J 102 Fayette Park Bldg. 8 6 AGOMAN CLASS COOK BOOK SYRACUSE'S GREATEST FOOD STORE Fancy Groceries—Fresh Vegetables—Prime Qual- ity Beef and Packing House Products. -------- F. M. MUNCY 114 West Jefferson St. | SYRACUSE. N. Y. ---------------------- --- -o-o-o-o-o-o-o-o-o-o-º- - Vegetables “It is the bounty of nature that we live, but of philosophy that we live well.” BACON AND BEANS Pour one can tomato soup over I can red kidney beans. Cover top with strips of bacon and bake. M. F. Denick. RICE SOUFFLE Soak one-half cup rice in boiling water for about 15 minutes. Put 2 cups milk, l tablespoon butter into a stew pan, add the rice and let simmer slowly until soft. Then beat yolks of 4 eggs, add them to rice, mix well. Then fold in the stiffly beaten whites, pour in a greased dish and bake in a moderate oven. Mrs. Metzger. BAKED RICE Steam one cup rice, 9% teaspoon salt in 2% cups stock or water 1 hour. Add 1 cup tomatoes, 2 tablespoons butter, V4 teaspoon paprika or a little chopped green pepper, V4 teaspoon curry powder, or grated cheese to taste. One pound hamburg steak. Cook 15 minutes. Put into buttered baking dish, cover top with buttered crumbs, and bake until brown, about 20 minutes. M. F. Denick. BAKED CORN One can corn (fine is better), 94 cup milk, l egg, I teaspoon salt, I table- Spoon sugar, I tablespoon butter, l teaspoon corn starch. Mix corn starch in milk, beat egg into mixture and bake slowly at least / hour in greased pan. R. H. H. CALIFORNIA BAKED POTATOES Bake six medium size potatoes for 34 hour. Cut in halves lengthwise. Scoop out potatoes and mash. Add / cup hot milk, 1% teaspoon salt, Vá tea- Spoon pepper, V4 cup finely chopped walnuts. Refill the potatoes and brush the top over with melted butter. Sprinkle with paprika and brown in a hot OVen. Mrs. George Cooper. FRIED CARROTS Peel and slice carrots, boil until tender. Then fry in pork fat with a good sprinkling of salt and pepper. When beginning to brown sprinkle a handful of flour on them. Be careful not to burn. Mrs. Clara Hyle. STUFFED POTATOES Bake four large potatoes cut in half lengthwise and without breaking skins, scoop out insides and mash. Add 2 teaspoon salt, Vá teaspoon pepper, | teaspoon chopped parsley, 2 tablespoons melted butter, mix with fork. Sprinkle with paprika. Place in very hot oven until brown. Mrs. W. E. Woodin. 87 88 ACOMAN CLASS Cook BOOK CABBAGE COOKED WITH APPLES Two good sized apples, same quantity of onions. Fry in butter slowly. Have cabbage cut fine, mix all together, and pour on enough boiling water to cover. Cook 1 hour then add 2 tablespoons sugar, V4 to 34 cup vinegar, salt, and pepper to taste. Cook 1% hours. Mrs. Glenn S. Brown. RICE EN CASSEROLE One cup rice cooked in plenty of boiling water. Drain and add 2 egg yolks, 1 Snappy cheese, butter, cayenne and salt, 2 cup (or more) hot milk, stiffly beaten whites of 2 eggs. Bake in casserole 20 minutes. Mrs. C. N. Everson. SCALLOPED POTATOES Remove skin from boiled or steamed potatoes, cut in slices V4 inch thick, arrange in layers in buttered baking dish covering each with white sauce. Sprinkle top with buttered crumbs and bake about 20 minutes to V3 hour. ESCALLOPED CABBAGE Slice cabbage as for cold slaw. Cook in salted water until tender. Drain. Make a cream sauce, add cheese and pour over cabbage. Brown in oven. Or alternate cabbage, cheese, flour, salt, milk, etc., as for potatoes. Mrs. R. S. Harriman. - BOSTON BAKED BEANS One quart beans, 2 pound salt pork, VA teaspoon pepper, V4 teaspoon dry mustard, 2 tablespoons molasses. Wash and soak beans over night, put one- half into bean pot, wash salt pork, and place in center; add remainder of beans, salt, pepper, mustard, molasses and 4 cups cold water and cover. Put into slow oven and bake 8 hours, add more water if needed. Mrs. Margaret Brandt. VIENNA RICE Seven heaping tablespoons rice, 1 quart milk, cook until thick, add / tea- spoon salt. Let stand until cold, then take y% pint well beaten cream, 4 table- spoons granulated sugar, I teaspoon vanilla, scant cup raisins cut in pieces. Mix well and serve cold. POTATO ROSES Boil six large size potatoes in salted water, mash, add / cup hot milk and beat until light, whip in yolks of 2 eggs and drop mound on buttered sheet, using fork to shape in rose. Beat stiff the whites of 2 eggs, add pinch of salt. Drop | teaspoon on each mound, sprinkle with paprika and place in hot oven to brown. Served as a luncheon dish. Mrs. O. S. Cane. CASSEROLE OF RICE One and one-half cups of rice, I can tomato soup and V4 pound cheese. Boil rice in salt water, place layers of Soup, cheese and rice alternately in bak- ing dish and season to taste. Bake in moderate oven for about 20 minutes. - Mrs. A. L. Harper. AGOMAN CLASS COOK BOOK 89 SCALLOPED CORN One can corn seasoned well with salt and pepper, l egg and enough milk to make like custard. Bake till milk sets. Mrs. Ralph M. Penner. “LUNCHEON DISH?” One-fourth pound bacon cut fine, 1% cup boiled macaroni, 3 tomatoes, WA pound cheese. Fry bacon, add tomatoes and cook, add macaroni. Cook 5 minutes, then add grated cheese, and serve immediately. Mrs. A. D. Huey. WILSON MACARONI Cook one-half package elbow macaroni in boiling water, cut up 3 or 4 slices of bacon and fry until crisp. Add to this 3 or 4 onions sliced thin, and fry until brown. Add 1 can tomatoes, pinch of soda, teaspoon salt, and a little cayenne pepper. Mix with cooked macaroni, put in baking dish and bake about 20 minutes in hot oven. Mrs. L. E. Patchett. GLAZED SWEET POTATOES Boil 6 potatoes for 10 minutes, drain and cut in slices; then place in a buttered pan, Brush with V4 cup sugar, 4 tablespoons water, and 2 table- spoons butter, which have been boiled 5 minutes. Bake 30 minutes, basting often with the latter mixture. Alberta M. Osborn. SAVORY KORNLET CROQUETTES Three tablespoons butter, 3 tablespoons puree, 9% green or red pepper, V4 can tomato puree, slice of onion, l egg, 2 teaspoon salt, 4 tablespoons flour, | cup kornlet or corn puree, bread crumbs, sifted, chopped parsley. Melt the butter, in it cook the onion and pepper, chopped very fine. When the vege- tables are softened and slightly yellowed, add the tomato mixture with the flour and stir until boiling; add the kornlet, let boil up at once, then turn upon a buttered plate. When cold form into eight cylinder shapes, roll in sifted crumbs, beaten egg and crumbs. Fry in deep fat. Fine chopped parsley mixed through the crumbs is always a pleasing addition to croquettes. Fern M ardin. PEANUT BUTTER CROQUETTES Two cups mashed potatoes, 4 cup bread crumbs, 2 eggs, 4 cup cream, | tablespoon milk, 2 tablespoons butter, salt, small onion chopped fine, WA cup peanut butter. Mix potatoes with butter, milk, l egg, onion and salt. Heat cream and bread in small dish and stir to a thick paste, cool and add to the potato mixture. Form in croquettes. Use the other egg, beat, roll cro- quettes in bread crumbs, then in egg and again in bread crumbs. Fry in deep fat. Mrs. Ernest E. Lines. SCALLOPED POTATOES AND CORN Cover bottom of buttered baking dish with raw sliced potatoes, dust with flour, salt and pepper, Season with onion, add a layer of corn, season, another layer of potatoes, season, etc., add milk and bake as escalloped potatoes. Mrs. Howard Zinsmeister. INDEX Page Bread .............................................................................................................. 5-9 Cakes .......................................................................................................... | | – 27 Candies ..................................................................................................... 29-30 Fudge................................................................................................................ 3 Cheese and Eggs .................................................................................... 33-34 Fish ............................................................................................................ 35-37 Helpful Hints ............................................................................................ 39–40 Ices and Ice Creams ........................................................................ …41-42 Meats ................................................................................. 43-46-48–49–5 |-53 Pies ............................................................................................................ 55-57 Puddings ........................................................................................ 59–62–64-67 Pickles and Preserves ............................................................................ 69–75 Salads ........................................................................................................ 77-8 | Soups ......................................................................................................... 83-84 AGOMAN CLASS COOK BOOK 91 MEMORANDUM - --> º º º * 2 2. ſ º *- - --- - º - º 92 AGOMAN CLASS COOK BOOK º T. s. Soul. º-eely cº- º ºg ºf MEMORANDUM E CONGRATULATE THE AGOMAN CLASS FOR COMPULING THIS BOOK TO AID. IN WORTHY CAUSES - cryºcuse LETTER Co D, ERVES YOU BEST 134 W. ONONDAGA STREET SYRACUSE, N.Y. BERT, OSBORN 6888. - *2008; UNIVERSITY OF MICHIGAN - - LIBRARY º º!..., | º are on file. is of Letters that Command Attention call # º 2-2. Job # 20, s. o 22 - Work by * Aas-la- º Date Arg * , _2 ºz ºr