, tf 
 
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 THE LIBRARY 
 
 OF 
 
 THE UNIVERSITY 
 OF CALIFORNIA 
 
 LOS ANGELES 
 
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 us your next order for 
 
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 2148 Center Street 
 Berkley 3642 
 
 2447 Telegraph Avenue 
 Berkeley 1 100
 
 OAKLAN D BERKELEY 
 
 1209 Broadway Shattuck and Kittridge 
 
 Sunset Grocery Co. 
 
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 Leading Grocers 
 
 Specials every week 
 Unfailing courtesy 
 
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 Solicitors at your service 
 Everything in Delicatessen line 
 and Coffees our specialty 
 
 We make our own Bread and Cakes 
 
 Try our Health and Nut Bread 
 
 Your patronage solicited 
 
 Phone Berkeley 6295
 
 Grant Ave. at Post St. 
 
 San Francisco 
 
 KIVIT 
 
 GOODS 
 
 At Moderate Prices 
 
 The fact that we manufacture 
 practically all Knit Goods we sell, 
 puts us in an eiiviatle position 
 before the buying public. Our 
 Underwear and Hosiery Depart- 
 ments are the choice of discrim- 
 inating people. Biggest values 
 moderately priced. Always the 
 correct styles and best qualities. 
 
 We Specialize in SILK HOSIERY 
 at 50c, $1.00, $1.50 and $10.00. 
 
 UNDERWEAR (Over 200 varie- 
 ties) from 5c to $25.00. 
 
 SWEATER COATS In addition 
 to our own makes, "G. & M." 
 brands, we also import the 
 finest soft Llamas, Angoras and 
 leading European silks; coats 
 from $2.00, $3.00, $5.00, $6.53, 
 SV.50 to $30.00. 
 
 Bathing Suits. 
 Knitted pure 
 worsted suits 
 as well as 
 the prevailing 
 styles in Sea 
 Island Serge, 
 Alpaca, Mo- 
 hair and the 
 finest durable 
 silks. Suits 
 from $1.85, 
 $2.50, $3.00, 
 $4.00, $5.00, 
 $6.00 to $30. 
 
 INFANTS' AND CHILDREN'S KNITTED AF- 
 FAREIi Underwear, Hosiery, Sacqu.es, Booties, 
 Xieggins, Caps, Toques, Vests, etc. A most 
 complete assortment at prices to suit every 
 purso. 
 
 MEN'S KNIT GOODS Underwear, Sweater Coats, 
 Bathing Suits, Bath Robes, Slippers, Pajamas 
 and Night Shirts, Sox, Gym. Apparel, etc. 
 
 Grant Ave. At Po& St. 
 
 San Francisco
 
 The Store lor Quality Stoves 
 
 Clark 
 
 Jewel 
 
 Gas Ranges 
 
 and 
 
 Water 
 
 Heaters 
 
 Agents for Majestic Steel Ranges and 
 
 Bridge & Beach Co.'s " Superior Coal 
 
 Ranges and Water Heaters" 
 
 IDEAL 
 
 Aluminum 
 
 Tireless 
 
 Cook 
 
 Stove 
 
 The Stove and Housefurnishing Store
 
 The Best Grocery 
 
 under New Management 
 
 PROMPT DELIVERY 
 AND LOW PRICES 
 
 Telegraph at Bancroft 
 
 ! TEL. BERKELEY 6330 i 
 
 > 
 
 W. W. Nichols S. V. Chown 
 
 Nichols & Chown 
 GROCERS 
 
 HARDWARE VEGETABLES 
 
 College and Russell 
 Telephone Berkeley 970 
 
 If 
 
 you soil your clothes 
 when cooking 
 
 Send them to us 
 
 MARSHALL STEEL CO. 
 
 Expert Dry Cleaners and Dyers 
 2124 Center Street Berkeley
 
 LONDON AND LANCASHIRE FIRE 
 INSURANCE CO., LTD. 
 
 Of Liverpool, Eng. 
 
 ORIENT INSURANCE COMPANY 
 
 Of Hartford, Conn. 
 
 Pacific Department, 332 Pine Street, San Francisco. 
 
 Sam B. Hoy, Manager. Qeo. Ormond Smith, Agency Supt. 
 
 W. B. Hopkins, Local Secretary. 
 
 FOR 
 PURE 
 
 MILK, BUTTER, CREAM 
 
 AND STRICTLY FRESH 
 
 EGGS 
 
 Try the 
 
 Elmwood Creamery 
 
 Ashby Avenue and College 
 Phone Berkeley 3238 
 
 Good Groceries for Good 
 Cooks 
 
 Lenfestey 
 
 Cash Grocery Co. 
 
 2441 Shattuck Ave., Cor. Haste St. 
 
 Phones Berkeley 46776878 
 
 Home Baking a Specialty 
 
 F. C. Gleed, Manager. 
 
 Telephone Berkeley 6776 
 
 lmwoo6 (Grocer? 
 
 "Quality <Boo6s" 
 
 2644 ASHBY AVENUE, 
 
 BERKELEY, CAL. 
 
 Personal Checking Accounts 
 
 A checking account in this bank will 
 make you more systematic in your busi- 
 ness transactions and will help you to con- 
 duct your affairs with greater economy. 
 Personal and household accounts invited. 
 
 FIRST [NATIONAL BANK OF BERKELEY
 
 L. F. Shean 
 
 J. L. Taylor 
 
 Varsit? <Tan6? Sfyop 
 
 Fine Candies Frozen Delicacies 
 Corner Telegraph Avenue and Bancroft Way 
 
 Frozen Desserts Furnished fof 
 All Occasions. 
 
 Telephone Berkeley 907. 
 Berkeley, California. 
 
 Telephone Berkeley 2976 
 
 MISS NETTA CRANE 
 DRESSMAKING 
 
 708 Studio Building 
 
 University Ave., at Shattuck 
 
 Berkeley, Gal. 
 
 Phones: Berkeley 10671068 
 
 Eaton Bros., Prop. 
 
 The Brighton Market 
 
 CHOICE MEATS, POULTRY 
 AND FISH 
 
 Dwight Way at Telegraph Ave. 
 
 2503 Dwight Way 
 Berkeley, California 
 
 H. Detlefsen 
 
 The Enterprise 
 
 FURNISHING GOODS 
 HOSIERY, UNDERWEAR 
 FANCY GOODS, NOTIONS 
 NECKWEAR, ART GOODS 
 
 2509 Telegraph Avenue, Near 
 Dwight Way 
 Berkeley, Cal. 
 
 Phone Berkeley 5545 
 
 F. F. Jacobs 
 
 TINNING & PLUMBING 
 
 General Jobbing 
 
 Plumbing Contracts a Specialty 
 I Guarantee All My Work 
 
 2104 Ashby Avenue 
 Berkeley, Cal. 
 
 J. R. Fort 
 
 A. A. Smith 
 
 Berkeley Electrical Co. 
 
 CONTRACTING & REPAIRING 
 
 Artistic Lighting Fixtures 
 
 SUPPLIES 
 
 Phone Berkeley 8747 
 
 2158 Center St., Near Oxford 
 Berkeley, Cal.
 
 THOMAS DAY COMPANY 
 
 Lighting Fixtures 
 
 725 Mission Street 
 San Francisco 
 
 Berkeley 1148 
 
 A. A. Handle Co. 
 
 JEWELERS 
 OPTOMETRISTS 
 
 2119 Center St., Berkeley, Cal. 
 
 Telephones Berkeley 778779 
 Agency Timm Certified Milk 
 
 Davidson's Creamery 
 
 J. H. Davidson 
 Milk, Cream, Butter, Eggs, etc 
 
 High Class Goods 
 
 Prompt and Careful Service 
 
 2079 University Avenue 
 
 Berkeley, Cal. 
 
 Bus. Phone 7881 Res. Phone 3055 
 "QUALITY" 
 
 THE HOLE IN THE WALL 
 
 W. F. Norton, Florist 
 
 Cut Flowers, Potted Plants, Seeds 
 Bulbs, Shrubs, Trees 
 
 Funeral Work, etc. 
 
 2227 Shattuck Ave. 
 
 Berkeley, California. 
 
 Res. Phone, Berkeley 6083 
 Office Phone, Berkeley 7799 
 
 Hull Plumbing Co. 
 
 L. B. Hull, Jr., Mgr. 
 
 Estimates Given on Plumbing 
 
 Job Work a Specialty 
 
 STOVES AND RANGES 
 
 KITCHEN WARE, COAL OIL 
 
 Residence, 2627 Fulton St. 
 
 Office, 2389 Shattuck Avenue 
 
 Berkeley, Cal. 
 
 Phone Oakland 2524 
 
 Goldberg, Bowen & Co, 
 Grocers 
 
 477-79-81 Thirteenth Street 
 Oakland
 
 BRAKE'S, the Ladies Shop 
 
 Do not fail to see our NEW DEPARTMENTS 
 
 Household Linens, Domestics, Flannels, Bedding, 
 Draperies, etc. 
 
 ROYAL SOCIETY ART GOODS 
 POPULAR PRICES 
 
 Telegraph Avenue at Durant 
 
 Phone Berkeley 878 
 
 L. H. SERVICE 
 
 Diamonds, Watches, Clocks Jewelry, China 
 
 Sterling and Silver Plated Ware 
 Cut Glass, etc. 
 
 Optician Engraving. 
 2134 Center Street Berkeley, Calif. 
 
 Cleaning and Pressing Phone Berkeley 3452 
 
 F. PONSI & CO. 
 
 HIGH-GRADE LADIES' TAILORS 
 
 Imported Wools and Novelties 
 
 2519 DURANT AT TELEGRAPH 
 Chas. Reuter, Manager 
 
 Humboldt Fruit Co. 
 
 Dealers in Fresh 
 FRUITS AND VEGETABLES 
 
 2130 Center Street Phone Berk. 7787 and 7788
 
 T! 
 
 PUBLISHED BY 
 
 THE TWENTIETH CENTURY CLUB 
 
 OF BERKELEY
 
 PRESS OF 
 
 A. NEXVMAN 
 
 1914
 
 Good-morrow, dear lady, 
 Wherever you are, 
 I come to greet you 
 From near and from far. 
 
 If you carefully study 
 The rules in this book, 
 You will surely make 
 A most famous cook. 
 
 To you each has given 
 The best in her store, 
 Cakes, puddings, and pies 
 You will find them galore. 
 
 And when preparing 
 Your food for the day, 
 Do not neglect this 
 Caution I pray: 
 
 Add a cupful of love, 
 And a spoonful of spice, 
 And lo! you have 
 A spread for a king in a trice. 
 
 R.
 
 Is Your Family Well Nourished ? 
 
 DO YOU KNOW FOOD VALUES? 
 
 A reasonable intelligence combined with a disposition to 
 exercise the same degree of judgment and care in the nutrition 
 of the body as is expended on other matters of no greater im- 
 portance pertaining to the individual, to the household or to 
 business interests, are all that is needed to bring about harmony 
 between every-day dietary habits and the nutritive require- 
 ments of the body. There is no occasion, unless one finds 
 pleasure and satisfaction in so doing, to resort to a limited die- 
 tary of nuts and fruits, to become an ardent disciple of vege- 
 rarianis.'n, to adopt a cereal diet, to abjure meats entirely or to 
 follow in an intensive fashion any particular dietary hobby. 
 
 FOOD CONTAINS THESE ELEMENTS: 
 
 1. Protein makes blood and muscle, and renews the body 
 framework. 
 
 2. Fats store heat and energy. 
 
 3. Carbohydrates create heat and energy. 
 
 4. Mineral matter forms bone, assists digestion, cleanses 
 the blood. 
 
 (All foods contain water, some as much as 50 per cent. it 
 aids excretion, distributes heat over the body and dissolves 
 food.) 
 
 THE BODY REQUIRES DAILY: 
 
 1. Protein 160 to 300 units. 
 
 2. Fals 500 to 900 units three times as much as protein. 
 
 3. Carbohydrates 1000 to 1800 units twice as much as 
 fats. 
 
 4. Mineral matter and vegetable fiber for "bulk" and as 
 blood cleansers. 
 
 A well-balanced diet combines these elements in proper 
 proportion. 
 
 Meals should not have too much of any one element. 
 
 WHAT THE ELEMENTS ARE: 
 
 1. Protein lean meat, white of eggs, cheese, fish, gluten 
 of grains, beans, lentils, nuts. 
 
 2. Fats butter, vegetables and animal oils, nut fats. 
 
 3. Carbohydrates sugars and starches in potatoes, rice, 
 milk and other vegetables and fruits. 
 
 4. Mineral matter salts and acids in fruits, vegetables and 
 other foods.
 
 PREFACE. 
 
 This book is compiled with no attempt at literary effort, 
 and no form for writing the recipes has been observed. 
 
 The compiler preferred to publish each recipe as it was 
 sent. 
 
 Not every member of The Twentieth Century Club of 
 Berkeley has furnished a recipe, and not every one that has 
 been received has been used, as there were duplicates, and our 
 space is limited. 
 
 We urge subscribers to try the recipes in this book, some 
 may be new, many are old favorites; all have been tried. 
 
 Most families enjoy new dishes, and even though the head 
 of the house may make fun of a new dish, or of one that is not 
 common on your table, he usually eats it (if it is good). 
 
 Too many homemakers get in a rut in cookery; if we em- 
 ploy servants it is easier; if we do our own cooking it becomes 
 a habit. 
 
 The following, copied from a popular magazine, may in- 
 fluence you to try many of the recipes in this book: 
 
 "How many of us cut out, from papers and magazines, re- 
 cipe after recipe, and file them away faithfully! 'Some day 
 I will try them,' are the words that go with them; but the 
 thought must go, too, for the day never comes; the paper clip- 
 pings turn yellow, and we have missed, perhaps, more than we 
 know; to get out the same pan, to take down the same bottle 
 of extract, to use the same number of eggs is always easier. 
 If we are in the habit of making chocolate frosting, chocolate 
 it remains. In spite of the fact that there are over twenty-five 
 good recipes for muffins, morning after morning we use but 
 the one. While it is change, remember, that the body wants, it 
 cannot always be, it need not always be, in the food itself. 
 Appearance, form, flavor here variety is always possible, and 
 only a little thought, the cost." 
 
 Our advertisers have made the publication of this book 
 possible. We urge the members of The Twentieth Century Club 
 of Berkeley, and their friends to give them their patronage and 
 thereby show their appreciation of the financial help of the 
 advertiser.
 
 H. C. CAJPWELL CO. 
 
 Clay, Fourteenth and Fifteenth Sts., Oakland 
 
 The Right Kind of 
 Aprons and House Dresses 
 
 The woman who does her own cooking will do it 
 easier and take greater pleasure in her work if she is 
 properly dressed. 
 
 A simple but attractive House Dress or a big cover- 
 all apron to protect the better dress gives greater free- 
 dom of movement. 
 
 Our Aprons and House Dresses combine an at- 
 tractive appearance with the utmost of good service. 
 
 House Dress $1.25 to $6.50 
 Aprons 25c to $1.75 
 
 Largest Arts and Crafts Shop in 
 Oakland. 
 
 ROOKWOOD POTTERY. 
 CALIFORNIA FAIENCE 
 
 (Made in Berkeley) 
 
 564 Fifteenth St., Oakland. 
 Opposite Taft & Pennoyer. 
 
 Exclusive 
 Millinery 
 
 Sara and Grace Wright 
 359 Twelfth St. Oakland 
 
 The Tea Kettle 
 
 DAINTY LUNCHES AND 
 AFTERNOON TEA 
 
 2315 Telegraph Ave. 
 BERKELEY. 
 
 Mabel P. O'Rourke 
 
 Phone Berkeley 6759 
 
 Collins 5 Grocery 
 
 GROCERIES OF QUALITY 
 
 BUTTER, EGGS, FRUITS 
 VEGETABLES 
 
 Phone Orders Delivered 
 Promptly 
 
 2903 Telegraph Ave., Cor. Russell 
 Berkeley, Cal.
 
 Soups. 
 
 In making soups purchase the shin of beef, and use cold 
 water to draw out the flavoring and juices. The object is di- 
 rectly opposite from boiling. By using cold water and cooking 
 the meat at a low temperature, we get the flavoring and stimu- 
 lating parts of the meat, but we cannot make a meat soup nu- 
 tritious unless we add other materials. Clear and hot, it is 
 stimulating, but has no food-value. 
 
 A good rule to remember is to serve a clear soup at the 
 beginning of a heavy dinner, and to precede the "scrap" or 
 "pick up dinner" with a good cream soup. 
 
 MARROW BALLS. 
 
 One egg, beaten; season with salt and pepper; stir in enough 
 cracker crumbs to make stiff batter; work in about three tea- 
 spoons of marrow fat; make into balls. Boil in soup fifteen 
 minutes. Mrs. F. C. 
 
 GERMAN NOODLES. 
 
 Beat up 1 egg; add pinch of salt, flour enough to make stiff 
 dough; roll out in very thin sheet; dredge with flour to keep 
 from sticking. In about 1 hour roll up tightly, and for soup 
 noodles shave fine like vermicelli. 
 
 For noodles to be served as a separate dish, cut in about Vz 
 inch wide strips, stir in boiling salt water to cover, boil about 
 ten minutes; drain, serve on hot platter, cover with butter 
 browned and some bread crumbs browned in butter. 
 
 TOMATO BISQUE. 
 
 Put into the soup-kettle % cup flour and % cup butter, a 
 teaspoon salt, a little pepper and a pinch of sugar. Rub these 
 to a cream and add 1 quart of tomatoes pressed through a 
 colander. Stir this over the fire until it boils and let it boil up 
 well for a minute. Then add 1 quart of cold milk and stir con- 
 stantly until it boils again, when it is ready to serve. Mrs. C. 
 M. M. 
 
 LIMA BEAN PUREE. 
 
 Soak 1 cup dried lima beans over night. In morning pick 
 beans out of water, cover with fresh water, cook slowly till
 
 14 SOUPS 
 
 tender, keeping covered with water till tender; then let water 
 cook away. Add salt; mash beans slightly in pot, add 1 table- 
 spoon butter, little pepper and milk to make thickness desired. 
 
 VEGETABLE SOUP WITHOUT MEAT. 
 
 Scrape and slice three turnips and three carrots, peel three 
 onions and fry all with a little butter until a light yellow; add 
 a bunch of celery and three leeks cut in pieces; stir and fry all 
 the ingredients for six minutes; when fried add one clove of 
 garlic, two stalks of parsley, salt and pepper and a little grated 
 nutmeg; cover with three quarts of water and simmer for three 
 hours; strain and add vermicelli, Italian paste or rice. 
 
 PEAPOD SOUP. 
 
 Wash the peapods thoroughly, then take the strings from 
 the sides, just as you would beans. Cover with cold water and 
 a little salt. Boil for about half an hour for 1 pound of pods. 
 Then strain and add 1 cup of milk and a little thickening of 
 flour and cold water and boil for five minutes or until thick. 
 
 GREEN PEA SOUP. 
 
 Cook 1 quart green peas (fresh) in 1 quart water till ten- 
 der or use left over peas and water in which they are cooked. 
 Make white sauce of 2 tablespoons butter, 2 tablespoons flour, 
 1 teaspoon salt, Vi teaspoon pepper, 1 quart milk. Rub peas 
 through coarse strainer or mash them and add to white sauce. 
 
 CREAM OF CELERY. 
 
 Three cups tough ends of celery cut in small pieces and 3 
 cups water or enough water to cover celery; cook till tender. 
 Make white sauce of 3 tablespoons butter, 3 tablespoons flour, 1 
 teaspoon salt, % teaspoon white pepper, 3 cups milk. Add 
 cooked celery and liquid (unstrained) to white sauce and serve. 
 
 CREAM OF ONION SOUP. 
 
 Put 1 quart of stock and 4 sliced onions in a sauce pan and 
 bring slowly to boiling point. Simmer gently three-quarters of 
 an hour. Then press through fine sieve, return to fire, rub to- 
 gether 1 tablespoon butter and 2 tablespoons flour. Add gradu- 
 ally a little of the hot soup. When smooth turn it into the 
 kettle and stir until it reaches the boiling point, then add 1 gill 
 of cream or milk, a seasoning of salt and pepper, turn into a 
 tureen, add a tablespoon chopped parsley and serve. Mrs. E. 
 .1. McK.
 
 SOUPS 15 
 
 CREAM OF SPINACH SOUP. 
 
 This is the most palatable and sightly of the green soups. 
 Wash 1 quart of spinach, throw it into a dry kettle, add % cup 
 water, and shake and toss over the fire for five -minutes; cover 
 the kettle, and cook five minutes longer; drain, saving the water. 
 Chop the spinach very fine, press it through a sieve, return it 
 to the kettle with the water, add 1 tablespoon of grated onion, 
 1 quart of milk, 2 tablespoons flour rubbed with 2 tablespoons 
 butter, V<t teaspoon celery-salt and a dash of pepper; stir con- 
 stantly until the soup reaches the boiling point, strain again 
 through a sieve, turn at once into the soup-tureen, and serve 
 with puff balls. 
 
 PUFF BALLS. 
 
 Put 1 tablespoon butter and 4 tablespoons of water into 
 a saucepan; when boiling stir in hastily 4 tablespoons dry 
 flour. When you have a smooth dough stand it aside a moment 
 to cool, then beat into it the white of 1 egg. Drop this batter 
 from the tip of a teaspoon onto a greased paper in the bottom 
 of a baking pan; the dough should not be larger than a good- 
 sized pea. Bake in a quick oven until light and crisp, and they 
 are ready for use. 
 
 CREAM OF CELERY SOUP. 
 
 To 1 cup of well cooked celery rubbed through colander, 
 add 1 quart milk and when near boiling stir in 1 scant table- 
 spoon flour into which 2 tablespoons of butter has been rubbed, 
 and M teaspoon salt. Cook well in double cooker. Just before 
 serving allow % raw onion to remain in hot soup for 10 
 minutes. Remove onion and stir in 1 cup whipped cream and 
 serve at once. E. H. 
 
 CREAM CRAB SOUP. 
 
 Two quarts milk, 1 large crab picked fine, small onion and 
 little parsley chopped; dash of cayenne pepper. Put all of 
 these in the milk and let come to boiling point. Two table- 
 spoons flour and good-sized piece of butter mixed with flour; 
 soften with some of the milk and let all cook half an hour. 
 Just before serving add 2 well beaten eggs. M. D. B. 
 
 OXTAIL SOUP. 
 
 Slice a small onion and fry brown in a tablespoon butter 
 or drippings. Put in the joints of oxtail and let them brown 
 on all sides; then turn the contents of the frying-pan into the 
 soup-kettle, add a sliced carrot, some celery, parsley, 2 pepper-
 
 16 SOUPS 
 
 corns, or a little cayenne, and salt; cover with cold water and 
 simmer slowly until the meat begins to fall from the bones. 
 A cup of strained tomato may be added if liked. Mrs. C. M. M. 
 
 CLAM BOUILLON. 
 
 One small can minced clams, 1 pint milk, 1 onion, 3 table- 
 spoons butter, 1 tablespoon flour, salt and pepper to taste. Cul 
 onion fine, and fry a light brown in the butter, then add 1 
 tablespoon flour. Add gradually, stirring constantly the 
 warmed milk. When smooth and creamy add the clams and 
 seasoning and let cook a few minutes. Place in double boiler 
 until ready to serve. H. "VY. M. 
 
 MOCK OYSTER SOUP. 
 
 Scrape 12 good-sized roots of oyster-plant or salsify, and 
 throw them at once into cold water to prevent discoloration. 
 (hit them into thin slices, cover with a pint of boiling water, 
 add 1 ounce of salt codfish or mackerel, cover, and cook 1 hour. 
 Remove the fish, add a quart of good milk, a level teaspoon salt, 
 a dash of black pepper, and 2 tablespoons butter. Turn into 
 the tureen, and serve with oyster crackers.
 
 SOUPS 17 
 
 ADDITIONAL RECIPES
 
 Fish. 
 
 TURBOT A LA CREME FOR TEN PEOPLE. 
 
 One pint milk, 4 tablespoons flour, 4 or 5 Ibs. fish (cod or 
 halibut), 2 onions, salt and pepper, 1 pint cream, 1 cup bread 
 crumbs, 1 bunch parsley, a little nutmeg. Boil or bake the fish, 
 take out bones, shred; 2 small onions and parsley in milk and 
 cream, let it come to a boil. Take out onions, stir in flour, add 
 nutmeg, salt and pepper. Butter a baking dish, put in layer of 
 sauce, then fish. Finish with sauce and sprinkle over it bread 
 crumbs. Bake half an hour. R. D. 
 
 GOOD FISH RECIPE. 
 
 Get 2 salmon or halibut steaks % inch thick. Slice and fry 
 onion until clear; spread onion and chopped pimiento on one 
 steak; lay other steak on it for about 2 hours. Take off upper 
 steak, salt and pepper steak; lay oysters thickly over it; put 
 salt and pepper and bits of butter on oysters; lay upper steak 
 on. Bake this fish "sandwich" with four strips of salt pork 
 under it and four on top of it. When fish is almost done, 
 spread on it bread crumbs soaked in butter and brown quickly. 
 Serve with cream sauce and chopped egg on platter garnished 
 with lemon and radishes. P. E. A. 
 
 KEDGEREE. 
 
 Two cups of cooked fish, one teaspoon salt, Vz cup butter, 
 V-i teaspoon pepper, 1 cup cooked rice, 1 speck of mace, 2 hard 
 boiled eggs chopped fine. First melt butter and add flaked fish 
 to it, then add the other ingredients and stir over the stove un- 
 til hot. If too dry add a little milk or water and serve, but do 
 not bake. 
 
 SALMON LOAF. 
 
 One can salmon (or 1 pint boiled salmon), break with fork, 
 add 1 cup cracker crumbs, 2 tablespoons melted butter, 2 beaten 
 eggs, salt, and red pepper. Boil in buttered mold 1 hour. Turn 
 out and slice when cold. Garnish with hard boiled egg and 
 serve with lemon. C. C. 
 
 BROILED FISH In Gas Stove. 
 
 Split the fish down the back, wash and dry it. Brush the 
 flesh side with olive oil, and dust with salt and pepper. Put it
 
 FISH 19 
 
 on the rack of your baking pan, flesh side up, and put it near 
 the flame. Do not burn it. It will broil in about twenty min- 
 utes. Do not turn it. 
 
 FISH CHOWDER. 
 
 Cut up and remove the bones from 1% pounds of hali- 
 but or cod. Lay the fish in the bottom of the soup-kettle and 
 cover with 4 large potatoes cut into dice. Fry out 2 slices of 
 salt pork cut fine, with a large sliced onion, pour over the fish 
 and potatoes, cover with water and cook slowly for an hour. 
 Add 1 pint of milk just before serving. Mrs. C. M. M. 
 
 CLAM CHOWDER. 
 
 Cut off the tough part of 1 quart of clams and chop fine, 
 leaving the soft part whole. Cut 2 slices of salt pork in small 
 pieces and fry with a good sized onion, sliced. Cut 3 good- 
 sized potatoes into dice and put them into 1 quart of boiling 
 water. Add all the clams and the juice, the pork and onion; 
 cover and cook slowly for an hour and a half. Just before 
 serving add 1 cup milk in which a tablespoon of flour has been 
 stirred. If too thick add more milk or water. Mrs. C. M. M. 
 
 CLAM LOAF. 
 
 One can minced clams, 1 egg, 1 cup milk, 1 cup rolled 
 cracker crumbs, 1 teaspoon baking powder, 1 tablespoon butter, 
 salt and pepper. Bake 20 minutes. Serve immediately. B. R. 
 P. 
 
 BISQUE OF CRAB. 
 
 Meat of 1 crab, 1 tablespoon flour, V cup butter, salt and 
 pepper to taste; a few drops onion juice; a speck of grated nut- 
 meg. Chop crab fine, season, add melted butter and one cup of 
 stale bread crumbs. Pour over this 1 quart of hot milk, put in 
 soup kettle, cook ten minutes, strain and heat again. Add more 
 seasoning if needed. E. W. C. 
 
 CRAB FRAKE. 
 
 One-half pint cream (1 cup), % tablespoon mustard, piece 
 of butter size of an egg, 1 salt spoon of pepper, 1 salt spoon of 
 salt. Mix all well, let come to a boil and stir in crab and 1 
 beaten egg. Put in a baking dish; sprinkle with cracker 
 crumbs and place bits of butter on top and brown in oven. 
 Mrs. F. F. C.
 
 20 FISH 
 
 SCALLOPED OYSTERS. 
 
 Put a layer of rolled crackers in bottom of pudding dish, 
 a layer of oysters drained. Sprinkle each layer with pepper, 
 salt and pinches of butter until the dish is full, then pour over 
 a cup of milk or more according to size of dish. Bake three- 
 quarters of an hour. Mrs. S. P. 
 
 BOSTON CODFISH BALLS. 
 
 Soak a piece of salt codfish in cold water for several hours. 
 Pour off the water, add fresh, and boil until tender. Remove 
 the skin and bones and shred the fish until it is a mass of 
 fibre, then mix with an equal quantity of mashed potato, a 
 beaten egg, a little melted butter and just enough milk to make 
 it easy to handle. Shape into little balls and fry in deep, hot 
 fat until golden brown. Serve for breakfast with orange mar- 
 malade and hot, buttered toast. Mrs. C. M. M. 
 
 CODFISH BALLS. 
 
 One cup sliced raw potatoes, Vz cup codfish flakes. Cook 
 potatoes and codfish together until potatoes are soft. Pour off 
 excess of water. Add 1 beaten egg, season with salt and pap- 
 rika, and beat all together until very light. Make into small 
 balls. Fry in deep fat. For frying in morning prepare balls 
 the night before. K. D. G. 
 
 SAUCE FOR FISH. 
 
 One tablespoon melted butter, 1 of finely cut parsley, 
 1 teaspoon lemon juice, salt. Put on fish, set in oven a minute 
 of two. L. K.
 
 FISH 21 
 
 ADDITIONAL RECIPES
 
 Fowl. 
 
 ROAST WILD DUCK. 
 
 Wash carefully and fill with sliced carrots and celery. 
 While damp rub with salt. Arrange in roasting pan with small 
 slices of bacon on top and dash of cayenne pepper. Roast in 
 the closed pans in hot oven for 30 minutes and serve with 
 baked apples. E. W. 
 
 WILD DUCK. 
 
 If the weather is cold wild duck is better if kept several 
 days. After dressing the duck in the usual way by plucking, 
 singeing, drawing, and washing, place it in a dripping pan in a 
 hot oven, letting it remain for 10 minutes without basting. Then 
 baste frequently with butter and water. If preferred well done, 
 let cook for 40 minutes. Place on a flat dish, season with salt 
 and pepper, pour over it the gravy and serve with currant 
 jelly. A whole onion peeled and cooked inside the duck gives 
 it a delicious flavor. S. D. 
 
 QUAIL. 
 
 Quail should be drawn as soon as killed. Then they may 
 be hung in a cool place and will keep for three or four days. 
 When ready to use them, remove the feathers by skinning; 
 thoroughly wash in cold water, and keep them whole by split- 
 ting down the back. Salt and pepper them, roll them in flour 
 and place in frying pan of hot lard or lard and butter. Brown 
 them well on both sides and serve hot. S. D. 
 
 CHICKEN, PANNED WHOLE. 
 
 Singe a spring chicken; remove the head and feet, split 
 do\vn the back, and remove the intestines. Wipe the chicken 
 inside and out, cross the legs, fold back the wings, and break 
 or flatten the breast-bone. Place the chicken in a pan, bone 
 side down; dust lightly with pepper, baste all over with melted 
 butter, add V-2 cup of stock, and put in a very hot oven. After 
 about 15 minutes, baste again with melted butter, dust with 
 salt, and cook 30 minutes longer; if the oven is hot, % of an 
 hour will brown the chicken nicely. Dish, garnish with pars- 
 ley, and serve with plain cream sauce made in the roasting-pan. 
 B. A.
 
 FOWL 23 
 
 YANKEE CHOP SUEY. 
 
 One chicken, 3 slices of bacon, 3 pork chops, 1 pint of string 
 beans (or 1 can), 1 pint of corn from the cob (or 1 can), % cup 
 of dried mushrooms (or 1 can). Boil chicken, pork and bacon 
 till tender, remove the bones and cut in small pieces. Add the 
 vegetables and boil slowly 1 hour. Season with 2 tablespoons 
 Worcestershire sauce, salt, pepper and paprika to taste. Add 
 a little flour if too thin. Chop suey should be about the con- 
 sistency of chowder and served with boiled rice. Mrs. E. B. G. 
 
 CURRIED CHICKEN OR VEAL. 
 
 Cook and season the same as chicken fricasse. Fry a pint 
 or more of sliced onions light brown. Just before removing 
 from the fire thicken the gravy with flour and 1 tablespoon of 
 curry moistened with water. Then stir the meat and onions 
 together and it is ready for the table. It should be eaten with 
 boiled rice. Mrs. H. N. B. 
 
 CHICKEN EN CASSEROLE. 
 
 Boil chicken until tender and cut off of bones. 1 slice 
 ham cut in squares, 2 or 3 tomatoes according to size, a little 
 minced onion and green pepper; use broth simmered into a 
 sauce. Fry chicken brown in oil. Mix all with boiled rice and 
 green peas. Bake % hour. 
 
 SKOOKUM CHICKEN. 
 
 One fat hen, cut in small pieces and boil until tender; pick 
 meat off of bones. Butter a baking dish; put in layer of 
 chicken, then layer of French mushrooms, then layer of bread 
 crumbs with plenty of butter; salt and pepper. Do this until 
 baking dish is filled. Over this pour chicken liquor and juice 
 of mushrooms until it shows above chicken. Bake % hour. 
 To one large chicken take one large can of mushrooms. S. E. 
 D. 
 
 PHILADELPHIA DRESSING FOR ROAST FOWL. 
 
 Grate as much stale bread as required and put into a frying- 
 pan with a large lump of butter; about a tablespoon to a quart 
 of crumbs. Add salt, pepper and sage if liked, and stir over 
 the fire until the butter is thoroughly melted into the bread. 
 Remove from the fire and stir in a well beaten egg. If too dry 
 add a little hot water but do not make it soft. Boiled and 
 chopped chestnuts, sausage or oysters may be added. 
 
 CHICKEN PUDDING. 
 
 Cut up chicken as for fricassee and stew in just enough 
 water to keep from burning; season each piece with salt and
 
 24 FOWL 
 
 pepper and lay in a large pudding or baking dish; beat 2 eggs 
 until light, add to 1 pint of milk; 1 quart of canned or grated 
 corn; season with pepper and salt, pour over chicken; cover 
 with a layer of fine bread crumbs; dot with butter and bake in 
 quick oven. A. L. B. 
 
 PRESSED CHICKEN. 
 
 Boil 2 fat chickens until very tender, remove all the bones, 
 and place some of the liquor in a mold, filling it with the well 
 seasoned chicken. Put in a cold place until firm; turn out; 
 cut in slices. D. 
 
 SPANISH CHICKEN. 
 
 Cut up chicken as for fricassee; boil till nearly done, then 
 add 1 cup of well washed rice, % can tomatoes and Spanish 
 pepper to taste. A. L. B.
 
 FOWL 25 
 
 ADDITIONAL RECIPES
 
 Phone Berkeley 870(1 
 
 Wood= 
 
 Paints 
 
 Hardware 
 
 Oil 
 
 Coal 
 
 Glass 
 
 BROWN & NASSIE 
 
 Satisfaction Guaranteed Ashby and College 
 
 MUELLER'S PRESCRIPTION SERVICE 
 
 Needs no recommendations 
 
 Accuracy, Exceptional Purity, and Scientific Tech- 
 nique have given our prescription department a place 
 second to none other in Berkeley. 
 
 We call for 
 and deliver 
 Prescriptions. 
 
 Mueller's Pharmacy 
 
 University at Shattuck 
 
 Phone 
 
 Berkeley 
 
 1534. 
 
 Grace E. Lightner 
 
 Private Milliner 
 
 Hats stylishly trimmed to order. Old 
 
 materials utilized to the best advantage 
 
 Last season's hats remodeled. 
 
 Room 212 El Granada Apartments 
 Telegraph and Bancroft Way 
 
 Telephone Berkeley 7468 
 
 TRAVEL one mile for every 
 dollar you spend for Poultry and 
 Fish. 
 
 Phone Berk. 94 for particulars 
 
 Shucy Poultry Co. 
 
 (Incorporated) 
 Fresh Dressed Poultry, Selected 
 
 Ranch Eggs 
 We sell the highest quality at 
 
 market prices 
 
 2075 University Ave. Berkeley 
 
 Durgin-Gompertz Co. 
 
 Pioneer Furniture Dealers and Upholsterers 
 Dining Tables, Chairs, Rugs, Carpets, Mattresses, etc. 
 
 Berkeley Agents for 
 
 Celebrated Garland Line of Gas Stoves and Water Heaters 
 
 2178-80 Shattuck Avenue 
 Telephone Berkeley 1110
 
 Meats and Accompaniments. 
 
 With roast beef tomato sauce, grated horseradish, cran- 
 berry sauce, pickles. 
 
 With roast pork apple sauce, curried apples. 
 
 With roast veal tomato sauce, mushroom sauce, onion 
 sauce, cranberry sauce, horseradish, lemons. 
 
 With boiled mutton currant jelly, caper sauce. 
 
 With roast lamb mint sauce. 
 
 With roast turkey cranberry sauce, currant sauce. 
 
 With venison or wild duck cranberry sauce, currant jelly. 
 
 \Vith roast goose apple sauce, cranberry sauce, grape or 
 currant jelly. 
 
 With boiled fish white cream sauce, lemon sauce. 
 
 TO ROAST MEAT WELL. 
 
 Meat must be wiped off with wet cloth, then salted, pep- 
 pered and dredged with flour; put into a hot oven, to sear the 
 outside and protect the juices. After about 10 minutes baste 
 frequently; when necessary to turn, do not put a fork in meat 
 as that allows the juices to escape; a little hot water may be 
 put in pan to baste with after meat has been in oven 10 or 15 
 minutes. 
 
 DRESSING FOR MEAT. 
 
 Use stale bread crumbs moistened with melted butter, high- 
 ly seasoned with salt, pepper and sweet herbs. If you like, a 
 little sausage meat may be used with less butter. E. W. C. 
 
 ROAST BEEF WITH BATTER PUDDING. 
 
 Choose the best cut of the rump, preferably five pounds or 
 more in weight. Have the butcher send a slice of suet % inch 
 thick as the rump cut is deficient in fat. Put meat in pan, lay 
 the slice of suet on top, and dredge with flour. Never use salt 
 as it toughens the meat and dries up the juices. Roast in a hot 
 oven 10 minutes for every pound, if liked rare. After the first 
 half hour lower the oven heat. When the roast is done remove 
 from pan and keep in the warming oven on a hot platter, while 
 baking the pudding in the dripping pan. 
 
 Batter Pudding. 
 
 Two eggs, % cup milk, V-2 cup flour, ^ level teaspoon salt, 
 V-2 level teaspoon baking powder. Beat eggs, add milk, and
 
 28 MEATS 
 
 flour sifted with dry ingredients. Beat thoroughly. Pour into 
 the pan while hissing hot, and bake 20 minutes in the beef 
 drippings. 
 
 EMPERORS ROAST. 
 
 Two pounds beef, 2 pounds veal, 1 pound of pork, all three 
 chopped fine while raw; 1 cup grated bread crumbs, 1 grated 
 onion, salt, pepper, nutmeg to season; 2 eggs and small piece 
 of butter. Make in loaf, with the bits of butter put on top. 
 Put in buttered pan and when brown baste with milk. This 
 makes the gravy; bake about 1% hours. Serve hot or cold. H. 
 W. W. 
 
 CROSS-RIB POT ROAST. 
 
 Rub the meat with onion; place in hot kettle and sear on 
 all sides, turning in kettle for 15 minutes. Then add 1 cup of 
 hot water; add 1 large carrot chopped, and two cloves. Salt 
 should not be added until roast is nearly done. Cook on a very 
 slow fire, adding a very little water occasionally. A 4 or 5 
 pound roast should take 4 hours. K. D. G. 
 
 HARD TIMES STEAK VERY GOOD EXCELLENT. 
 
 Take a two or three pound piece of round steak cut two 
 inches thick; pound into the two sides of it a scant cup of 
 flour. Have iron kettle hot; fry to a nice brown on both sides 
 as for a pot roast; salt and pepper to taste; add a pint of boil- 
 ing water and simmer for two hours. When done the meat will 
 be very tender and the gravy nicely thickened. P. E. A. 
 
 SWISS STEAK. 
 
 Take a piece of round steak two inches or more in thick- 
 ness, and pound into it as much flour as it will take, using the 
 edge of a heavy plate. Put the meat in a skillet with a little 
 lard or drippings and fry brown on both sides. Then cover 
 with water, adding some finely chopped onion, carrot and cel- 
 ery,cover closely and cook two hours. Before it is quite done, 
 season with salt and pepper. Mrs. C. M. M. 
 
 HAMBURG STEAK A L'lTALIENNE. 
 
 Simmer % pound Hamburg steak with V-z can of tomatoes 
 for 1 hour. Prepare some spaghetti or macaroni by boiling un- 
 til tender in salted water. Add to the meat after it has cooked 
 for an hour, % cup grated cheese, a small lump of butter, salt 
 and pepper to suit, and let it simmer 20 minutes longer. Thicken 
 with a little flour and water if necessary. Put the macaroni 
 around the edge of a hot platter and serve the meat mixture in 
 the center. Mrs. C. M. M.
 
 MEATS 29 
 
 KAVILLOLANI (AN HAWAIIAN DISH) 
 
 One and one-half quarts waste beef, 1 quart cooked toma- 
 toes, Vz pint boiled rice, 1 medium onion, 2 chili peppers. Chop 
 onion and peppers together quite fine; season with salt to 
 taste; put a layer in baking dish, then a layer of tomatoes, then 
 put over the top all of the rice and pour what is left from the 
 waste. Tobasco sauce will improve it when one likes it very 
 hot. Bake 1 hour. W. C. C. 
 
 BLANQUETTE OF BEEF. 
 
 Ten cents worth of round steak cut into small squares, 
 brown in butter. Add 1 cup of claret and simmer for 10 
 minutes. Put 1 can or 6 large tomatoes in a saucepan, add 1 
 onion, a bit of parsley, a bit of celery, a few dried mushrooms, 
 % teaspoon alspice, salt, and a dust of paprika. Cook up and 
 add to the meat; cook slowly at least 2 hours. At last add 
 cooked vermicelli. Just before serving scatter grated cheese 
 over top. A. 
 
 CANNELON OF BEEF. 
 
 Mix together 1% pounds of ground beef with % cup of 
 breadcrumbs soaked soft in a little milk and one beaten egg. 
 Season with salt and pepper, shape into a loaf and bake in a 
 hot oven. Baste with a little hot water and butter. Mrs. C. M. 
 M. 
 
 GALANTINE OF BEEF. 
 
 One pound Hamburg steak or round steak ground, % pound 
 lean raw ham, chopped fine; % pound bread crumbs, 3 eggs, 
 well beaten, and cold water equal to 1 egg; 1 teaspoon salt, Vz 
 teaspoon white pepper. Mix all thoroughly, divide into two 
 portions, shape sausage fashion, roll in a floured cloth and tie 
 at each end and pin it in the middle. Place in boiling water 
 and cook steadily for 2 hours. Take out of cloth when almost 
 cold. Cut in slices and serve cold. Mrs. F. F. C. 
 
 BEEFSTEAK PUDDING. 
 
 Line pudding bowl with a finely chopped suet crust. Then 
 fill with steak cut in small pieces, 2 sheep's kidneys and mush- 
 rooms; season with pepper and salt and a little Worcestershire 
 sauce and water to make gravy. Cover with paste. Well 
 floured cloth and boil 5 hours. E. M. F. F. 
 
 FLANK STEAK WITH ONIONS. 
 
 Place in a casserole a flank steak \Vz inches thick, cover 
 with onions finely sliced and well seasoned with salt and pep-
 
 30 MEATS 
 
 per; cover onions with thin slices of salt pork and add 1 cup 
 water; cover closely and bake in slow oven 3 to 4 hours. 
 
 BEEF OR VEAL SPANISH. 
 
 One knuckle of veal, 1 large onion, sliced; V4 teaspoon chili 
 powder and salt to taste. Cover with water and boil until meat 
 falls from bones. Remove meat and bones and add to the 
 stock, 1 can tomatoes, 3 green peppers, % package spaghetti, 
 and one pinch of cayenne. Cook slowly until spaghetti is well 
 done and thickened, then turn in the chopped meat. Serve. 
 (Do not cut meat too fine.) Mrs. I. P. 1). 
 
 MEAT SOUFFLE. 
 
 One cup cream sauce seasoned with chopped parsley and 
 onion juice. Stir 1 cup of chopped meat chicken, fresh tongue, 
 veal or lamb, into the sauce. When hot add the beaten yolks 
 of 2 eggs; cook 1 minute and set away to cool. When cool, stir 
 in the whites beaten stiff; bake in a buttered dish or ramekins 
 about 20 minutes and serve immediately. Mrs. H. X. B. 
 
 BREADED BREAST OF LAMB AND TOMATO SAUCE 
 
 Cut 35 cents' worth of breast of lamb into squares of about 
 three inches. Place in granite boiling pot and cover with boil- 
 ing water; add a level teaspoon of salt, a little pepper, a small 
 sliced onion, a sliced 'carrot, a little celery and parsley; boil 
 gently three hours; remove bones from the meat and set to 
 cool; strain broth and allow to stand long enough to harden 
 and remove grease. When dinner is being prepared, place a 
 can of tomatoes in saucepan and add to it a cup of broth (with 
 fat removed), % small onion fried to a golden brown in butter, 
 a little salt and pepper. Let cook, strain and thicken with 
 flour and water blended for a gravy; dip in pieces of meat in 
 egg and cracker crumbs and fry in the fat that \vas removed 
 from broth; salt and pepper meat while it is frying; place meat 
 on hot platter and pour over it the tomato sauce. 
 
 LAMB CHOPS. 
 
 Place lamb chops shoulder, loin, or French in pan; on 
 eich chop lay slice of lemon with dash of paprika. Bake 20 
 -Tinutes in hot oven. 
 
 MUTTON STEAKS. 
 
 One pound of cold mutton chopped fine, add to it 1 dozen 
 raw oysters chopped fine, 1 teaspoon of the essence of anchovy, 
 % teaspoon onion juice, % teaspoon salt, 2 tablespoons finely 
 chopped beef's suet. V teaspoon ground mace and a dash of
 
 MEATS 31 
 
 cayenne. Mix all together and form into small steaks. Fry 
 quickly in butter and serve with tomato sauce poured around 
 them. These are delicious. Mrs. E. J. McK. 
 
 MUTTON STEW WITH BEANS OR POTATOES. 
 
 Brown mutton thoroughly; add a little onion; sprinkle 2 
 tablespoons flour or enough to thicken, brown; add pint of 
 boiling water gradually; add kitchen bouquet (parsley, thyme 
 and laurel) and cook 2 hours or more according to quantity of 
 meat. If beans are to be used, add beans which have been 
 partially cooked; otherwise add potatoes of uniform size about 
 an hour before ready to serve stew. P. E. A. 
 
 BLANQUETTE OF VEAL. 
 
 Put in frying-pan tablespoon butter and 2 pounds veal cut 
 in two or three inch squares (cutlet off the leg) and cook 
 slowly for % hour, turning often. Put 1% tablespoons butter 
 and 1 tablespoon flour in a stew pan. Make gravy with 3 cups 
 of cold water, 1 onion, 1 carrot, 1 teaspoon salt, % teaspoon 
 pepper. Add veal and simmer another half hour. Then stir in 
 yolks of 3 eggs (well beaten), and 4 tablespoons cream. Cook 
 1 minute more, remove from fire, and add 1 tablespoon lemon 
 juice. S. E. D. 
 
 BAKED HAM. 
 
 Select the best grade unskinned ham and have it boned. 
 Cover with cold water and soak over night. Scrub with brush 
 and cover with cold water. Add small onion, several stocks of 
 celery, parsley, red pepper and \vhole cloves. After it begins 
 to boil let simmer 15 minutes for every pound. A twelve pound 
 ham should boil slowly three hours. Let cool in same liquor. 
 On the third day remove skin, cover with paste made of dry 
 bread crumbs, brown sugar and water the ham was boiled in. 
 Stick top full of whole cloves and bake slowly 1 hour. 
 A. S. M. 
 
 PORK BALLS. 
 
 Grind fine % pound of lean pork and add a slice of bread 
 soaked in milk, a beaten egg; season with salt, pepper and sage. 
 Mix with a fork, shape into little balls and fry until brown. 
 Mrs. C. M. M. 
 
 HAM TOAST. 
 
 Boil a quarter of a pound of lean ham; chop it fine with the 
 yolks of 3 eggs well beaten, half an ounce of butter, 2 table- 
 spoons of cream and a little cayenne pepper. Stir it over the 
 fire until it thickens and spread it on hot toast, with the crust 
 cut off; garnish with parsley.
 
 32 MEATS 
 
 LIVER HASH. 
 
 When you have liver and bacon left over, run them through 
 a meat chopper (or chop fine by hand), and serve as follows: 
 Make a white sauce with a spoon of butter, a spoon of flour 
 well cooked together and a cup and a half of milk added slowly, 
 stirring all the time. Season with salt, pepper, and, if you have 
 them, a little thyme, sage and bay leaf. Add the chopped liver 
 and bacon, and serve on slices of toast. You w r ill not believe 
 until you have tried it, how good this dish is. It can be made 
 from boiled liver, also, although the fried liver gives a little 
 better flavor to the dish. A poached egg on top of each* slice of 
 toast and hash makes a nice addition. If you have a little liver 
 and little veal left over, cut the veal in small pieces, grind the 
 liver rather fine, add to the sauce as above, and serve with 
 mashed potato. 
 
 BAKED SAUSAGE. 
 
 Arrange the rounds of sausage in a shallow baking-dish, 
 pour around them a little stewed and seasoned tomato, and 
 bake until brown. A. L. B. 
 
 BROILED HONEYCOMB TRIPE. 
 
 Brush over both sides of the tripe with melted butter or 
 bacon fat, then pat on a board on which sifted bread crumbs 
 have been spread, first on one side then on the other; set into 
 a hot well-oiled broiler and cook over a bed of coals or under 
 a gas flame from 4 to 8 minutes. Under the gas flame turn but 
 once. 
 
 SCALLOPED SAUSAGE. 
 
 Arrange % dozen slices of sausage in the bottom of a bak- 
 ing-dish, pile on top mashed potato which has been well 
 seasoned with salt, pepper and butter, and into which a cup of 
 hot milk has been beaten; dot with bits of butter, and bake half 
 an hour in a hot oven. 
 
 BEEF TONGUE IN CASSEROLE. 
 
 Wash a fresh tongue quickly, cover with boiling water and 
 cook gently over simmering burner about an hour and a half. 
 Remove all skin and unsightly portions and place in casserole 
 with a cupful of sliced carrots, also minced onion, celery and 
 parsley. Add stock enough to cover the vegetables, season well 
 and place in a moderate oven. Bemove cover of casserole 
 after an hour's cooking and allow half an hour longer to brown 
 slightly. Make a brown, thickened sauce to serve with tongue, 
 to which add two tablespoons each of vinegar and chopped 
 pickle and kitchen bouquet to color and flavor. B.
 
 MEATS . 
 
 TONGUE BOILED. 
 
 Put on to boil with boiling water, salt, white pepper, all- 
 spice, cloves, slice of lemon peel, onion, all kinds of vegetables, 
 carrots, turnip and celery. Boil until tender enough to peel off 
 skin; serve with sauce. 
 
 Sauce. 
 
 Brown about 4 tablespoons flour in butter; when browned 
 add Vz cup finely chopped onions; add strained stock of 
 tongue, then add 1 teaspoon sugar, some catsup, few drops of 
 Worcestershire, a little lemon juice; boil a little while, then 
 add tongue sliced.
 
 34 MEATS 
 
 ADDITIONAL RECIPES
 
 Vegetables. 
 
 One of our famous cooks has said that if the American 
 housekeeper would give for one year as much time to the study 
 of vegetables as she gives to cake and candy, the average of 
 American cooking would reach a' much higher plane. 
 
 Time for cooking green vegetables: 
 
 Green peas fresh, 15 minutes; green peas, old, 30 minutes. 
 Be sure the water boils before pouring over the peas. Cook 
 without cover and they will remain green. 
 
 String beans 45 minutes. 
 
 Lima beans young, 30 minutes; older, 50 minutes. 
 
 Cabbage whole head and hard, 2 hours; sliced, 30 minutes; 
 chopped fine, 20 minutes. 
 
 Cauliflower 30 minutes. 
 
 Tomatoes baked whole in slow oven, 30 minutes. 
 
 Onions young, 45 minutes. 
 
 Celery stewed, 30 minutes. 
 
 Spinach 20 minutes. 
 
 Sprouts fresh, 30 minutes. 
 
 ARTICHOKES. 
 
 Clean artichokes and take out some of the center, then 
 stand them in French dressing for % hour, then steam them for 
 1 hour. Fill with cream chicken, mushrooms or sweet breads. 
 Serve hot. R. D. 
 
 BAKED CABBAGE WITH HAM. 
 
 Freshly boiled cabbage with water pressed out, mixed with 
 drawn butter, is placed in a baking pan. Sprinkle with grated 
 cheese and ham, baked; serve with a slice of roast ham on top. 
 
 BAKED CABBAGE WITH CHEESE. 
 
 Take fresh boiled and pressed cabbage, season with salt, 
 pepper and butter; arrange in layers in baking pan, each layer 
 sprinkled with grated cheese, top layer with cheese and bread 
 crumbs mixed; sprinkle with butter, bake and serve. 
 
 BAKED CABBAGE. 
 
 Take a firm white head of cabbage, cut in small pieces, 
 and boil until tender. Drain off water, put in chopping bowl
 
 36 VEGETABLES 
 
 and chop fine. To a large cup of rich milk add 1 egg beaten, 
 2 tablespoons melted butter, seasoning with salt and white pep- 
 per. Mix with cabbage, put in baking pan and bake 20 minutes, 
 putting small pieces of butter over the top. Mrs. E. J. McK. 
 
 STUFFED CABBAGE. 
 
 A whole cabbage is parboiled, the heart removed, its place 
 filled with a stuffing of finely chopped cooked meat and sau- 
 sage meat mixed together; the stuffing is covered with a slice 
 of salt pork, then the cabbage tied, placed in a saucepan with 
 white stock and a little sherry wine, the cover put on and sim- 
 mered till done; serve with a good brow r n gravy poured 
 around. 
 
 DELMONICO POTATOES. 
 
 Two cups cold boiled potatoes, % cup grated cheese, % cup 
 melted butter, % cup cracker crumbs, 1% cups white sauce, 
 seasonings. Dice potatoes and place in layers in a baking dish. 
 Cover each layer with grated cheese. Melt the butter, add the 
 crumbs and when thoroughly mixed, add salt and red pepper. 
 Make a milk sauce by melting 2 tablespoons butter in a sauce- 
 pan, add a shaving of onion and 3 tablespoons flour. When 
 mixed, add 1% cups milk, and salt and pepper to season. When 
 thickened pour over the potatoes and cheese, dust with pap- 
 rika or a very little red pepper, cover with the seasoned 
 crumbs, and bake till brown in a hot oven. B. 
 
 STUFFED POTATOES. 
 
 Six hot baked potatoes, 2 tablespoons butter, 3 tablespoons 
 hot milk or more, salt and pepper to taste, white of 1 egg beaten 
 stiff. Cut potatoes lengthwise through center and scoop out 
 inside without breaking skin; mash; season; beat well; cut and 
 fold in white of egg; refill skin and brown in oven 5 minutes. 
 
 POTATO FRITTERS. 
 
 Three tablespoons cream potatoes, 3 eggs, milk sufficient to 
 make batter, flour to stiffen, 1 teaspoon baking powder, 1 table- 
 spoon sugar. Drop from spoon in hot lard. F. M. L. 
 
 SWEET POTATOES A LA MODE. 
 
 Put in a buttered baking dish, alternate layers of sliced 
 sweet potatoes and apples, sprinkled with brown sugar. Put 
 salt, pepper, and butter on the top, add a little water to keep 
 from burning, and bake until tender. Mrs. C. M. M.
 
 VEGETABLES 37 
 
 PAN-BAKED SWEET POTATOES. 
 
 Cut cold boiled sweet potatoes into Vz inch slices, put them 
 into a baking-pan with a thin layer of sugar between each 
 layer of potatoes, and a dusting of salt and pepper. Add % 
 cup water; cover the pan, and bake in a quick oven 20 minutes. 
 Lift the lid, and bake % hour. These should be clear and 
 rather transparent. Serve in the pan in which baked. 
 
 SWEET POTATO CROQUETTES. 
 
 Boil sweet potatoes, skin and mash. While hot season with 
 salt, pepper, and butter. Form into balls the size of large wal- 
 nuts. Dip and fry as other croquettes. A. S. M. 
 
 STUFFED POTATO BALLS. 
 
 Take a large tablespoon of white potatoes ready for cro- 
 quettes, flatten out and place a large teaspoon of well seasoned 
 chopped meat (any kind) inside and fold over them. Roll and 
 dip and fry like croquettes. A. S. M. 
 
 CREAMED TOMATOES. 
 
 Season 6 raw peeled and sliced tomatoes; melt two heaping 
 tablespoons butter; when melted put in the slices of tomatoes, 
 cut thick; cook until tender, turning frequently. Stir in 1 cup 
 of milk or cream, in which a tablespoon of flour has been 
 mixed smooth. Cook until it thickens, stirring constantly. 
 Serve at once with dainty rolls. 
 
 MINCED MEAT IN TOMATOES. 
 
 Select solid, large tomatoes, 1 for each person to be served. 
 Cut off the stem end, remove the cores and seeds, stand them 
 in a baking-pan, dust with salt and pepper, put a bit of butter 
 the size of a pea in each tomato, and bake until they are tender, 
 but not too soft. Mix any cold cooked meat, sufficient to fill the 
 tomatoes, with salt, pepper, and a little crushed celery-seed; 
 put in a saucepan with a little stock or water, and stir until 
 hot. Take the tomatoes from the oven, fdl them with this mix- 
 ture, put a tablespoon of tomato sauce on the top of each, and 
 serve. Make the tomato sauce before you heat the meat. Z. 
 
 TOMATOES ON THE HALF SHELL. . 
 
 Cut tomatoes in halves. Sprinkle with salt and pepper and 
 broil. Serve on squares of toast with pieces of crisp breakfast 
 bacon. 
 
 TOMATOES, CREOLE STYLE. 
 
 Cut into halves crosswise 6 large tomatoes, place them in
 
 3,s VEGETABLES 
 
 a buttered baking dish and sprinkle over them 2 green peppers 
 finely chopped without seeds, 1 teaspoon onion chopped, 2 table- 
 spoons butter in small bits and a liberal seasoning of salt and 
 paprika. Bake until tender. Lift tomato halves carefully onto 
 rounds of buttered toast, then add to the liquor left in baking 
 pan 2 tablespoons butter and 2 tablespoons flour melted and 
 browned well. Stir well and add 1 cup cream. Let boil up, 
 strain over tomatoes and toast and serve. 
 
 STUFFED TOMATOES. 
 
 Cut off top or stem end of tomatoes. With handle of spoon 
 scoop out seeds leaving partitions of tomato unbroken. Sprinkle 
 inside of tomato with salt and turn up side to drain. Stuff with 
 following mixture: 1 cup boiled rice and 1 cup minced lamb 
 or mutton well seasoned. Bake 35 or 40 minutes. Serve plain 
 or with cream sauce. Nice for a course at luncheon as it con- 
 tains meat and two vegetables. A. S. M. 
 
 CARROTS AU NATUREL. 
 
 Having cooked the carrots in salt and water, remove all 
 water and give them a few strokes with the knife without 
 chopping them up. Put them into a frying pan in which you 
 have heated some butter; salt to taste and serve very hot. This 
 method of preparing carrots is very much appreciated in Italy, 
 where they add filets of anchovies to it. 
 
 STEWED CARROTS. 
 
 Wash the carrots, scrape off the skin and cut into bits. Lay 
 in cold w^ater for 1 hour, then place, still wet, in a double boiler 
 and stew gently until thoroughly tender. Season with salt and 
 pepper and turn into a deep dish. Cover with a w r hite sauce. 
 
 STUFFED SUMMER SQUASH. 
 
 Select summer squashes of the same size. Cut off the hard 
 stems and parboil. Cut out a round disk around the stem and 
 scoop out some of the contents. Grate a dozen ears of corn, 
 add a tablespoon of melted butter, a tablespoon of thick cream, 
 two eggs well beaten, and salt to taste. Fill each squash and 
 bake until brown. 
 
 STUFFED SUMMER SQUASH. 
 
 Hollow out center of squash. Fill with dressing made of 
 bread crumbs, celery, boiled ham, onion, summer squash cut 
 from centers. Season with butter, celery, salt, cayanne, etc. A.
 
 VEGETABLES 39 
 
 SQUASH PUFF. 
 
 Press dry cooked squash through sieve. To % pint add 2 
 tablespoons melted butter, % cup milk, salt, pepper, 2 eggs 
 (yolks). Mix thoroughly. Fold in 2 beaten egg whites. Turn 
 into buttered mold. Set in pan of hot water. Bake till center 
 is firm. Serve turned from mold accompanied by a rich cream 
 sauce: 1 tablespoon flour, 1 tablespoon butter, 1 cup cream or 
 rick milk. Season with salt, pepper, celery salt, mace. A. 
 
 ESCALOPED ONIONS. 
 
 Boil onions as usual. When tender drain, and with a knife 
 and fork chop them coarse. Add Vz cup, each, of bread crumbs 
 and chopped English walnuts or pecans and a cup of rich milk. 
 Season with salt and pepper. Sprinkle more buttered crumbs 
 over the top and bake in a casserole 15 or 20 minutes or until 
 the crumbs are browned. 
 
 ONION SOUFFLE. 
 
 One cup white sauce, % cup bread crumbs, J /4 teaspoon salt, 
 % teaspoon pepper, 1 cup finely chopped cooked onions, 3 eggs, 
 beat whites stiff. Mix other ingredients, add beaten whites, 
 bake in buttered baking dish about 45 minutes in moderate oven. 
 Serve immediately. 
 
 PEAS IN CASES. 
 
 Pair flat turnips, scoop out center and boil. Salt when 
 about half done. Fill with hot peas seasoned with salt, pepper, 
 and butter. A. S. M. 
 
 LETTUCE AU JUS. 
 
 Boil two or three heads of lettuce in slightly salted water 
 for 10 minutes. Drain, cut open with a knife, and sprinkle with 
 salt and pepper. Add two or three sliced carrots, a little onion, 
 parsley and a good lump of butter, cover with water and cook 
 slowly until the carrots are tender. Beat the yolk of an egg 
 with 3 tablespoons of milk or cream and add just before serv- 
 ing. Mrs. C. M. M. 
 
 CORN FRITTERS. 
 
 Cut and scrape the kernels from fresh corn or use 1 cup 
 of canned corn. Add 2 beaten eggs, V-z teaspoon of salt, a little 
 pepper, 1 cup of flour sifted with a small teaspoon of baking 
 powder and enough sweet milk to make a drop batter. Fry 
 by spoonfuls in hot fat. Mrs. C. M. M. 
 
 CORN PUDDING. 
 
 Grate corn from 5 ears, 3 eggs, white and yolks beaten sepa-
 
 40 VEGETABLES 
 
 rately; 3 cups milk, salt and pepper to taste. Add the beaten 
 whites the last minute. Bake in moderate oven until center is 
 firm. A. 
 
 CORN OYSTERS. 
 
 One egg well beaten, 1 cup of canned corn, 1 tablespoon of 
 melted butter, */4 cup of flour. Season highly with salt and 
 pepper and drop by spoonfuls on pan of hot fat and brown on 
 both sides. Mrs. F. F. C. 
 
 SPANISH BEANS. 
 
 One quart of Italian beans. Soak over night with 1 tea- 
 spoon baking soda. Bring to boil in same water and then rinse 
 thoroughly. Strain 1 can of tomatoes, a teaspoon ground mus- 
 tard, 3 tablespoons brown sugar, minced onion (very fine) to 
 taste, 1 large red sweet pepper or 1 can of pimentoes cut line, 
 salt and red pepper, 6 tablespoons of olive oil. Add sufficient 
 water to cover beans and cook in either a strausky or fireless 
 cooker. A. S. M. 
 
 SPANISH BEANS. 
 
 Two cups small pink beans, ten cents salt pork. Soak 
 beans over night, pour off water and barely cover with fresh 
 water; add salt pork cut in small pieces, boil until the pork is 
 tender. Chop one small onion, add one clove garlic, brown in 
 1 tablespoon olive oil. Add 1 teaspoon of Gebhardt's chili pow- 
 der, 1 tablespoon Worcestershire and add to the beans, then 
 add 1 can tomatoes. 
 
 N. B. Do not substitute any other chili powder and in add- 
 ing water to beans the top of beans must be above water, or 
 they will not absorb all of the tomatoes. Cook over very slow 
 fire for four hours. Add salt if needed. Mrs. P. S. D. 
 
 SCALLOPED RICE. 
 
 Steam 1 cupful rice, allowing 1 tablespoon salt. Cover 
 bottom of baking dish with rice sprinkled over with mild grated 
 cheese and few grains of pepper. Repeat until rice is used. 
 Fill dish half full of milk; cover with buttered cracker crumbs 
 and bake until cheese is melted and crumbs are brown. 
 
 ESCALLOPED RICE AND TOMATOES. 
 
 A delicious, satisfying, "no-meat" dish is composed of rice, 
 tomatoes, cheese and bread crumbs, with a little butter and 
 plenty of seasoning. 
 
 First, boil the rice until well done, then strain it through a 
 colander. While the rice is cooking, bring to a boil about 2 
 cups of tomatoes, either fresh or canned. Cover the bottom of
 
 VEGETABLES 41 
 
 a buttered baking dish with a fairly generous layer of rice, 
 sprinkle pepper and salt and dots of butter and then add a 
 small part of the tomato. Continue this until the dish is full. 
 The top layer should be of rice. Sprinkle this thickly with 
 grated cheese, and last of all, a thin scattering of bread crumbs, 
 with pepper, salt, bits of butter and a dash of paprika. Bake 
 about ] 4 hour in a moderate oven. 
 
 An excellent way of using up the left-overs of this dish is 
 to fill green peppers with the mixture and bake. Z. A. 
 
 SPANISH RICE. 
 
 Fry a sliced onion in drippings and put with this 2 green 
 peppers, seeded and diced. Cook 5 minutes and add a full cup 
 of tomatoes (stewed), 1 tablespoon sugar. In bottom of baking 
 dish put a layer of boiled rice, then one of tomato mixture, and 
 so on until dish is filled. Moisten all with a cup of broth. If 
 you haven't this use tomato juice. Sprinkle very few bread 
 crumbs on top with little butter and bake. L. K. 
 
 RICE SPANISH. 
 
 One-half cup of drippings, Vz sliced onion. Fry onion and 
 1 chopped dried pepper in drippings, then add 1 quart of to- 
 matoes, % cup of rice, and % pint of cold water. Put in oven 
 and bake until solid. Mrs. J. M. F. 
 
 SPAGHETTI ITALIENNE. 
 
 Take 1% pounds of lean beef cut in small pieces, brown in 
 kettle with either butter or olive oil. When brown add 1% cups 
 strained tomatoes, 1 onion cut small, clove of garlic, bay leaf, 
 piece of cheese size of walnut, 1 can mushrooms, % teaspoon 
 cayenne pepper, thyme and marjoram to suit taste; salt. Cook 
 3 hours slowly. Cook 1 pound of spaghetti in slightly salted 
 water till tender, place on platter, pour the above over it, cover 
 with grated cheese. Set in oven till cheese melts and serve. 
 M. D. B. 
 
 EGG VERMICELLI. 
 
 Two and a half tablespoons butter, 2V-2 tablespoons flour, 
 I 1 :! cups milk, V4 teaspoon salt, speck pepper, 4 to 6 slices toast, 
 3 hard boiled eggs. Make a white sauce of the first 5 ingredi- 
 ents. Chop the whites of the eggs; add to white sauce and 
 pour over toasted bread. Press yolks of eggs through a strain- 
 er and sprinkle over top. H. S. 
 
 ITALIENNE. 
 
 One pound round steak, cut in halves; % cup butter. Brown 
 meat thoroughly in butter; add 1 bay leaf, 1 large onion, 1 clove
 
 42 VEGETABLES 
 
 garlic, \V-2 cups strained tomatoes, speck marjoram and thyme, 
 saltspoon cayenne pepper, cheese size of walnut, 1 can mush- 
 rooms. Cook slowly 3 or 4 hours. Cook spaghetti 1 hour; put 
 on a platter; pour over it the meat and sprinkle over all % tea- 
 cup grated cheese. Set in oven a few minutes. H. S. 
 
 MACARONI FLORENTINE. 
 
 Have the water boiling and add a teaspoon of salt. Do not 
 break the macaroni but immerse the ends in boiling water and 
 as it softens, coil it down into the kettle. Let it boil steadily 
 for half an hour or more. When tender, drain off the water 
 and add a cup of gravy or broth. Let the macaroni simmer 
 slowly in this until it has absorbed all the liquid, then add ^4 
 cup of grated cheese and a small lump of butter, shake the pan 
 over the fire until all is melted and well mixed with the maca- 
 roni, turn out on a hot dish and serve. Mrs. C. M. M. 
 
 MACARONI OR SPAGHETTI FOR A FAMILY OF 6. 
 
 Take % pound package, break it into short lengths. Pour 
 over 1% pints boiling water, 1 level tablespoon salt, boil until 
 tender. Take % head cauliflower, break it up, let it lie in cold 
 water 1 hour. Chop fine 1 cup fresh carrots. Put 1 tablespoon 
 butter in the dish, melt, then turn the macaroni, carrots and 
 cauliflower into the dish, mix, season with salt and pepper. 
 Add more butter, pour over 2 cups boiling water, cover, leave 
 in moderate oven Vz hour. Remove cover, increase heat for 15 
 minutes. Pour over 1 cup cream or milk, leave in oven 5 or 
 10 minutes. R. D. 
 
 TOMATO SAUCE FOR MEAT AND SPAGHETTI. 
 
 One quart tomatoes, 2 onions, 2 cloves garlic, 2 green pep- 
 pers, few seeds; 2 bay leaves. Boil about 1 hour, strain and 
 pour over spaghetti which has been boiled in salted water. 
 Cook odds and ends of meat in gravy until tender; mix all to- 
 gether, adding a large tablespoon of olive oil and 1 teaspoon of 
 Worcestershire sauce. Grate some cheese on top if desired. 
 Put in the oven 10 or 15 minutes and serve. R. O. D. 
 
 NUT LOAF. 
 Extra Fine for Sandwiches. 
 
 One cup sugar, 1 cup sweet milk, 1 cup chopped walnuts, 
 1 egg, 4 scant cups flour, two teaspoons baking powder, */% tea- 
 spoon butter. Mix, put into greased pan, let stand 20 minutes, 
 bake in a slow oven from % hour to 1 hour. When cold, slice 
 thin and place Sw r iss cheese between slices. Serve either with 
 butter sauce or mustard sauce.
 
 VEGETABLES 43 
 
 BUTTER SAUCE. 
 
 One tablespoon melted butter, little black pepper and little 
 salt. Pour over tips. 
 
 MUSTARD SAUCE. 
 
 A few drops of onion juice, % teaspoon dry mustard, salt, 
 black pepper, 1 tablespoon of vinegar, % tablespoon olive oil. 
 
 HORSERADISH SAUCE. 
 
 One-quarter cup grated horseradish, % cup whipped cream, 
 2 teaspoons vinegar, 1 teaspoon sugar, 1 teaspoon salt, y tea- 
 spoon mustard. Beat thoroughly and chill. Very fine for roast 
 beef.
 
 44 VEGETABLES 
 
 ADDITIONAL RECIPES
 
 Salads 
 
 When a head of lettuce has the leaves so tightly curled that 
 it seems impossible to detach them without tearing, fill a large 
 pan with cold water and immerse the lettuce, quickly shaking 
 it about, and it will unfold. After washing wrap the leaves in 
 a moist napkin and lay on the ice for at least half an hour, when 
 the lettuce will become quite crisp, even if it has been rather 
 wilted. 
 
 FRENCH DRESSING. 
 
 Saltspoon of salt, % saltspoon of pepper, J /4 teaspoon of 
 onion juice, tablespoon of vinegar, 3 tablespoons of olive oil. 
 Mix in order given, adding oil slowly. The onion may be omit- 
 ted and lemon juice may be used instead of vinegar. 
 
 GERMAN CHEESE DRESSING. 
 
 Rub 2 tablespoons of soft American cheese with 6 table- 
 spoons of thick sour cream, add two tablespoons vinegar, a 
 teaspoon of onion juice, a saltspoon of salt, a dust of pepper, 
 and a teaspoon of Worcestershire sauce. Mix and use on cold 
 sauerkraut or finely shaved cabbage. Use the sauerkraut raw, 
 well washed, and soaked in cold water for several hours. 
 
 QUICK MAYONNAISE DRESSING. 
 
 One tablespoon dry mustard, 1 teaspoon salt, % gill of lard, 
 Vz teaspoon vinegar, % pint sweet oil, 1 raw egg. Mix the 
 mustard, salt and pepper with 1% teaspoons vinegar in bowl; 
 add the egg and beat well. Steady the bowl and pour the oil 
 in a thin continuous stream while a brisk beating is kept up 
 with the right hand. When thick add the vinegar slowly. 
 Mrs. H. N. B. 
 
 SALAD DRESSING. 
 
 One quart olive oil, J /2 cup vinegar, 1% tablespoons salt, 1 
 tablespoon sugar, 1% tablespoons mustard, 3 eggs. Wet mustard. 
 Take IVa tablespoons of the mixed mustard in a large bowl and 
 pour in the oil very slowly, beating until it will not take more 
 without separating. Break in 1 whole egg. Add oil gradually 
 and the other 2 eggs. Beat until very stiff, then add the vinegar 
 and seasoning. Pour into 2 pint Mason jars and seal. This 
 will keep indefinitely. B. R. P.
 
 46 SALADS 
 
 SALAD DRESSING. 
 
 (This will keep for several days and will not separate.) 
 Yolks of 2 eggs, % teaspoon mustard, 1 cup olive oil, juice 
 of 1 lemon mixed with 1 tablespoon vinegar. Beat the 2 yolks 
 and add the mustard. Beat in the olive oil 1 teaspoon at a time 
 until it begins to thicken. Then begin alternately with the 
 lemon juice and the oil, a teaspoon at a time, until all is used. 
 Add the beaten whites of the 2 eggs, 1 tablespoon flour, 2 small 
 cups water. Cook slowly, stirring until it thickens. Do not 
 boil. When cool add % teaspoon salt and little cayenne pepper. 
 
 COOKED SALAD DRESSING. 
 
 One tablespoon butter melted in bowl, 1 teaspoon each mus- 
 tard, sugar, salt, little cayenne, % cup each vinegar and hot 
 water; yolks 3 eggs. Beat yolks well and mix smoothly with 
 mustard. Heat butter and gradually add to mixture, then add 
 vinegar and water. Add teaspoon flour and water, mix and 
 cook until it thickens. Mrs. M. C. C. 
 
 DRESSING FOR ANY FRUIT SALAD. 
 
 Half cup sugar, 1 rounding teaspoon flour, 1 well beaten egg, 
 juice 1 lemon, ^4 cup cold water, small piece butter, pinch of 
 salt. Cook in double boiler till creamy. When cold stir in V-> 
 cup cream. (Mix the dry ingredients first.) 
 
 GERMAN SALAD DRESSING FOR LETTUCE. 
 
 One cup thick cream, 2 tablespoons lemon juice, % teaspoon 
 salt, pepper. Beat cream quite stiff, add seasoning, then lemon 
 juice very slowly, beating all the time. Chill before using. 
 
 SOUR CREAM SALAD DRESSING. 
 
 Beat the yolks of 2 eggs until light, stir in gradually % cup 
 of thick, sour cream, add % teaspoon salt, a dash of pepper, 2 
 tablespoons tarragon vinegar, and the well-beaten whites of the 
 eggs. 
 
 LORENZE DRESSING FOR TOMATOES. 
 
 Two-thirds Mayonnaise, % whipped cream, sweetened; a 
 little Heinze chili sauce, and a few chopped chives. 
 
 MAYONNAISE. 
 
 One egg, yolk beaten slightly, then add (little at a time) 1 
 cup olive oil; teaspoon salt, % teaspoon sugar, juice of 1 lemon. 
 Add the well beaten white, and a little paprika. W. S.
 
 SALADS 47 
 
 TO MAKE GOOD MUSTARD. 
 
 One-third cup mustard (Coleman's), % teaspoon granulated 
 sugar and a taste of salt. Mix with boiling water until a paste. 
 Fine. Mrs. J. M. F. 
 
 OYSTER COCKTAILS IN PEPPER. 
 
 Cut the stem end of green and red sweet peppers, remove 
 the seeds, and stand the peppers in a dish of cracked ice. Put 
 in 4 tablespoons of tomato catsup, 2 of lemon juice, and dash 
 ^f tabasco. Put in each fine nice, small, fat oysters, and serve. 
 
 PRUNE SALAD. 
 
 Prepare large prunes as for ordinary use. Remove the pits 
 and fill the prunes with a fine Waldorf salad, (apples, nuts, 
 celery and mayonnaise dressing). Arrange the stuffed prunes 
 on crisp lettuce leaves and add touches of mayonnaise. E. H. 
 W. 
 
 PEAR SALAD. 
 
 Pare and slice a pear. Remove stem and part of center. 
 Fill space with mixed chopped apple and celery and mayon- 
 naise. Garnish with chopped walnuts and maraschino cherries. 
 H. W. M. 
 
 FRUIT AND NUT SALAD. 
 
 Orange, apple, and banana sliced and mayonnaise dressing, 
 over which sprinkle chopped nuts or grape nuts, or both. 
 
 RIPE OLIVES AND COTTAGE CHEESE SALAD. 
 
 Slice the olives. One-third olives and two-thirds cheese. 
 Mayonnaise dressing. Sprinkle with grape nuts. 
 
 PINEAPPLE SALAD. 
 
 Arrange a slice of canned pineapple on lettuce leaves for 
 each person. Stuff a bell pepper with cottage cheese seasoned 
 with salt and cayenne. Slice pepper and garnish pineapple with 
 peppers and halves English walnut meats and serve with mayon- 
 naise dressing. Pears either fresh or canned are delicious pre- 
 pared in the same way. Mrs. E. J. McK. 
 
 ONE, TWO, SALAD. 
 
 Free 1 grape fruit and 2 oranges from seed and membrane; 
 cut into sections. Skin and seed 1 cup of Malaga grapes. Mix 
 the fruit and add % cup pecans, chopped fine. Arrange on bed 
 of lettuce, and serve with French dressing.
 
 48 SALADS 
 
 TOMATO JELLY SALAD. 
 
 Soak 2 box gelatin in cold water; place 1 quart can toma- 
 toes in sauce-pan, add 1 dry pepper (whole), 1 onion sliced, 
 tablespoon chopped parsley, tablespoon chopped celery; salt to 
 taste. Cook until onion is tender; push through strainer; bring 
 to a boil and turn over gelatin; beat well; turn in to small molds 
 and cool. Serve on lettuce leaves and mayonnaise. Make sand- 
 wiches of rye bread and Swiss cheese; put in oven and toast; 
 serve immediately. 
 
 ALMOND SALAD. 
 
 V-2 pound blanched almonds, % pound seeded raisins, 1 cup 
 celery cut fine. Serve with mayonnaise on lettuce leaves or in 
 apple cups, the center of which may be added to salad. H. S. 
 
 NUT SALAD. 
 
 1 pound malaga grapes, 1 pound English walnuts, 1 sour 
 apple, 2 bananas. Cut the grapes in halves and remove the 
 seeds. Break the nuts, do not chop them. 
 
 DRESSING. 
 
 1 tablespoon flour, % cup vinegar, 1 tablespoon butter, 2 
 tablespoons sugar, 3 eggs beaten separately. When cold add 
 large cup of whipped cream. Mix with the fruit and nuts just 
 before serving. This will serve twelve or fourteen. E. C. 
 
 SARDINE BALLS IN CUCUMBERS. 
 
 Remove the skins and tails from 1 box of sardines; rub the 
 sardines to a paste, add a teaspoon of Worcestershire sauce, a 
 dash of salt, a drop of tabasco, and form the paste into balls 
 the size of an English walnut. Peel a good-sized cucumber and 
 cut it into half-inch slices, remove the seeds; soak the cucumber 
 in cold water without salt for 1 or 2 hours. At serving time 
 put a sardine ball on each slice and place the slices in a nest 
 of lettuce leaves. Serve with French dressing. 0. A. T. 
 
 CRAB "LOUIS." 
 
 Cut in pieces meat of 2 crabs, tear 2 heads lettuce in small 
 pieces, add 6 hard boiled eggs. Pour over this a French dress- 
 ing to which has been added much paprika and sufficient toma- 
 to catsup to make it red and thick. Serve in lettuce leaves. 
 Half of this will serve 6 People. L. K. 
 
 CHICKEN SALAD. 
 
 Boil 1 chicken tender. Chop moderately fine the whites of 
 eight boiled eggs and the chicken. Add a teacup each of
 
 SALADS 49 
 
 chopped celery and cabbage. Mash the yolks fine; add 2 tea- 
 spoons butter, 2 of sugar, 1 of mustard; pepper and salt to 
 taste. V-2 cup good vinegar and mix thoroughly. Have a border 
 of lettuce leaves around salad. When ready to serve pour over 
 mayonnaise. W. C. C. 
 
 RICE SALAD. 
 
 Rub a bowl with a clove of garlic cut in halves; put into it 
 a cup of cold, boiled rice, so cooked that the grains are distinct. 
 Mix together 3 tablespoons of olive oil, 1 tablespoon of vinegar, 
 ^4 teaspoon of salt, and a generous J /4 teaspoon of paprika. Mix 
 together thoroughly and pour over the rice. With a spoon and 
 fork lift the rice to mix the dressing through it. Add ^ cup of 
 cucumber cubes or slices of celery and mix again. Put the mix- 
 ture into tomatoes, hollowed out for the purpose. Serve on a 
 bed of lettuce or shredded cabbage, dressed with the same 
 measure of French dressing as was prepared for the rice. 
 
 CROUTONS, GENOESE FASHION. 
 
 Stamp out as many rounds of stale bread as there are indi- 
 viduals to be served; spread lightly with butter and brown in 
 the oven. When cold spread with anchovy paste. Have ready 
 a small heart leaf of lettuce for each round of bread; set these 
 above the bread and on each dispose a slightly rounding teaspoon 
 of egg salad. For the salad chop fine hard cooked eggs; add % 
 the bulk of chopped olives and whole capers, and mix with 
 enough mayonnaise dressing to hold the mass together. Gar- 
 nish with a figure cut from pickled beet or with fine-chopped 
 pickled beet. Serve as an appetizer at dinner or luncheon. An- 
 chovies put up in oil may be used instead of the anchovy paste. 
 The anchovies in oil will keep several months after the bottle is 
 opened. The paste will not keep as well. In using the anchovies 
 wipe them free of oil, scrape the flesh from the skin and pound it 
 smooth with a pestle; add % the measure of butter and pound 
 until the two are smoothly blended, then press through a fine 
 sieve. A bit of red pepper pod, chopped exceedingly fine, and 
 a few drops of onion juice are an agreeable addition to the 
 mayonnaise dressing used for these croutons. 
 
 EGG AND BEAT SALAD. 
 
 One good-sized beet or several slices of pickled beet, 2 salt- 
 spoon pepper, 6 eggs, 1 saltspoon salt, 1 lemon. Chop the beet 
 rather fine in a shallow pan. Poach the eggs carefully. Lift 
 them on a skimmer, dish, and sprinkle with the lemon juice 
 and dust with salt and pepper. When ready to serve, put each
 
 50 SALADS 
 
 egg, which is now cold and neatly trimmed, into the center of 
 a nest of lettuce leaves. Cover with the chopped beet, and put 
 in the center of each a teaspoon of mayonnaise dressing. Serve 
 at once, with nut sandwiches. 
 
 INDIVIDUAL CROWN SALAD. 
 
 First select perfect apples of exceptionally fine flavor, 1 
 for each guest. Pare and core the apples carefully, and cut off 
 a small slice at one end, to allow the apples to stand erect. 
 Then cut each apple into eight equal parts, and arrange in a 
 circle on the serving plate. Within the "crown" outline thus 
 formed, arrange heart leaves of lettuce, and fill with a salad 
 made as follows: Cut slices of pear into fine pieces and mix 
 with broken English walnuts, or celery and shredded green 
 pepper may be substituted for the pear, if preferred. Serve 
 with mayonnaise dressing made without mustard, to which 
 whipped cream has been added. B.
 
 SALADS 51 
 
 ADDITIONAL RECIPES
 
 Entrees 
 
 CREAMED BRAINS. 
 
 Soak calve's brains in cold water for 1 hour, changing it 
 twice, and adding to last water a little vinegar and salt. Tie 
 brains in cheese cloth and put in boiling water with 1 bay leaf, 
 1 blade mace and few cloves. Cook 20 minutes. Drain, and 
 blanch in cold water. Heat in double boiler 1 cup cream. 
 Blend thoroughly 1 tablespoon butter with 1 level tablespoon 
 sifted flour and stir in 2 tablespoons cold cream or milk. Pour 
 hot cream gradually over blended butter and flour, return all to 
 stove and cook 15 minutes. Add brains and 1 level teaspoon 
 salt and 1 teaspoon kitchen bouquet. 
 
 DEVILED CLAMS. 
 
 Melt in a saucepan 2 heaping tablespoons butter. When 
 brown, 1 chopped onion, 12 chopped clams, 4 skinned and 
 chopped tomatoes, seasoning of salt, pepper and paprika. Cook 
 for % hour. Add 1 teaspoon of mushroom catsup, % cup of 
 bread crumbs; beat thoroughly. Wash clam shells well and fill 
 with mixture. Sprinkle few crumbs on top of each, dot with 
 butter and bake in hot oven 15 minutes. Serve garnished with 
 parsley. L. K. 
 
 DEVILED SHRIMPS. 
 
 To each pint of shrimps allow 1 tablespoon butter, 2 table- 
 spoons flour and 2 cups of cream or milk. Melt the butter, add 
 the flour and stir until smooth; add the milk and stir constantly 
 until the mixture thickens; add 3 hard-boiled eggs pressed 
 through a sieve, and the shrimps chopped fine. Season with 1 
 teaspoon salt, 2 tablespoons chopped parsley, 1 saltspoon of 
 pepper, and a dash of cayenne. Fill greased shells with the 
 mixture, cover top with bread crumbs and bits of butter, and 
 brown in a quick oven. Mrs. E. J. McK. 
 
 RAW TOMATOES AND WHIPPED CREAM. 
 
 Peel large, smooth tomatoes carefully and set on ice until 
 chilled. Cut each in half when ready to serve, sprinkle lightly 
 with salt and paprika and heap with whipped cream. A wel- 
 come entree in summer. Send around heated and buttered 
 crackers, and cream cheese with them or thin slices of buttered 
 graham bread.
 
 ENTREES 53 
 
 FOR THE CASSEROLE. 
 
 Take 1 pound of sirloin or the ends of a rib roast; cut into 
 squares. Cover with flour and brown in iron frying pan. Place 
 this into casserole, then add some water to frying pan and put 
 same over meat. Cut 1 onion, carrot, celery and green pepper 
 into small pieces and put it with meat. Add 2 cloves, and Lee 
 & Perrin sauce to taste. Put salt in after above has cooked 
 slowly for some time. Bake in slow oven for several hours. 
 I. C. 
 
 QUICK MEAL. 
 
 One can corn with 2 cans tomatoes sliced in a little milk or 
 stock and butter; bake till it is heated through. C. A. S. 
 
 TAMALE LOAF. 
 
 One can corn, V-2 can tomatoes, 1 scant cup cornmeal, 2 eggs, 
 \V-2 cup milk, 1 bell pepper chopped, 1 teaspoon salt, 1 bottle 
 pimolas chopped, 1 teaspoon grandma's Spanish pepper, % 
 chopped onion. Bake 1 hour. R. C. 
 
 TAMALE LOAF. 
 
 One medium sized onion chopped very fine and fry to light 
 brown in olive oil. 1 A can tomatoes and let cook until soft; add 
 to this 1 can of corn and stir up with IVz cups of yellow corn 
 meal, 3 eggs beaten and % cup of milk. Put all together and 
 add 10 cents worth chopped ripe olives, 1 can chicken chopped, 
 1 teaspoon of grandmother's pepper dissolved in a tiny bit of 
 water, salt and black pepper and a little red pepper. Put in 
 well greased baking pan and bake in slow oven for 1 hour. If 
 it seems too thin, add a little more corn meal but not too much 
 as it thickens while baking. Mrs. F. F. C. 
 
 TAMALE DE CASUELA. 
 
 Two cups yellow corn meal, 2 eggs, 1 pint olives, green or 
 ripe, 2 pounds of pork for stew or a chicken; flour, butter or 
 lard; salt, chili powder. Gebhardt's chili pepper. Utensils 
 frying pan, 2 stew pans, baking dish, 2 inches across and 3 
 deep. If pork is used remove all fat and bones, then cut in 
 small pieces about 2 inches in size, boil till tender. When done 
 have hot frying pan and about 2 cooking spoons of lard or drip- 
 pings or butter. Season with salt, a little garlic. Remove meat 
 to frying pan, leaving the broth till later. Fry meat quite 
 brown, stirring as it is liable to stick. Add more lard if neces- 
 sary to fry in. When meat is quite brown add a cup of broth. 
 Add 2 tablespoons chili powder and stir well. Then dredge 
 with flour and stir well, then let this simmer on the back of 
 the stove until you make porridge; add more broth if too dry.
 
 54 ENTREES 
 
 PORRIDGE. 
 
 Have a large pot with a quart of boiling water. Add a 
 teaspoon of salt. Put in gently 2 cups of corn meal, stirring 
 all the time. Cook this as for mush, it must be quite thick. 
 
 Add broth if too thick to handle. Add 2 eggs well beaten. 
 Stir in 2 tablespoons lard. Line bottom of baking dish with a 
 layer of porridge. Add a layer of meat and olives; cover with 
 porridge meat and olives. Bake slowly 1 hour. Mrs. R. R. P. 
 
 LUNCH ENTREE. 
 
 Can of corn, cup of olives (chopped), 2 cans tamales, cup 
 of cheese (cut fine), season; put butter on top and bake about 
 40 minutes. S. R. J. 
 
 MOCK TAMALE. 
 
 Make thin corn meal mush, line a buttered oven pan with 
 this; place layer of meat and layer of tomatoes in pan; (meat 
 and tomatoes to be cooked and seasoned before mixing), put 
 few olives and few raisins in meat part; season highly with salt, 
 pepper and Spanish pepper. Cover the top with corn meal 
 mush and bake until brown. Mrs. F. C. 
 
 BONDINES (AN ENTREE). 
 Sufficient for 15 People 
 
 Boil with 3 pounds veal or 3% pounds chicken until tender 
 and chop meat fine. Add 3 rolled crackers, 1 beaten egg, butter, 
 pepper and salt to taste. Then add 2 cup milk and % cup of 
 liquor in which meat was boiled. Flavor with water in which 
 onion has been boiled. Grease small tin custard cups and fill 
 % full of mixture. Set cups in pan of water in oven and bake 
 15 minutes. Serve while hot with mushroom sauce. 
 
 MUSHROOM SAUCE 
 
 Take 25c can mushrooms, chop a little, add all the liquor 
 in can, 1 pint milk, butter, pepper and salt; heat and thicken. 
 Serve Rondines while hot with sauce, on bread and butter plates, 
 and add 1 teaspoon of canned peas. Very fine. Mrs. I. P. D. 
 
 DEERFOOT POTATOES. 
 
 Wash and pare potatoes of uniform size. Remove a portion 
 from center of each with apple corer. Fill these cavities with 
 sausages and insert rounds of potatoes to hide filling. Rake in 
 a pan until soft. L. K. 
 
 SWEET POTATO CROQUETTES. 
 
 Mash as many sweet potatoes as desired, with can of oys-
 
 ENTREES 55 
 
 ters, salt and pepper, 1 egg. Form into croquettes, roll in egg 
 and bread crumbs and fry in deep lard. If a sauce is desired, 
 the following is fine: Use liquor from oysters (more oysters 
 may be added if desired), % cup butter, % cup flour and 1 cup 
 stock. Bring to boiling point; pepper and salt. L. K. 
 
 RICE AND NUT CROQUETTES. 
 
 Make a white sauce as follows: 2 tablespoons butter, 2 
 tablespoons flour, 1 cup milk. Into this prepared sauce mix 
 2 cups of cooked rice, 1 cup of chopped peanuts or bleached 
 almonds. Season with few drops of onion and lemon juice, 
 salt and cayenne pepper to taste. Prepare and fry same as 
 chicken croquettes. K, D. G. 
 
 TOMATO TOAST. 
 
 Run a quart of stewed tomatoes through a colander, place 
 in a porcelain stew-pan, season with butter, pepper, salt and 
 sugar to taste. Cut bread thin, brown on both sides, butter and 
 lay on a platter. Just before serving add some sweet cream 
 to the tomatoes and pour over the toast. Serve quickly or it 
 will get too soft. M. I). B. 
 
 A DISH FOR SUNDAY. 
 
 Supper or Informal Luncheon, or an Entree. 
 (For Eight People) 
 
 Make a rich white sauce, using plenty of butter, 1 pint of 
 milk and Vz cup of cream. Into this sauce stir Vs can "hotel 
 mushrooms," 2 hard boiled eggs, cut in pieces; 1 cup cooked 
 macaroni, cut in % lengths; % cup of veal or chicken cut in 
 dice. Put in baking dish. Sprinkle with grated cheese or 
 buttered crumbs, and bake 20 or 30 minutes. The proportions 
 of mushroom, egg, meat and macaroni can be varied to suit the 
 taste, but there should be as many cups of these ingredients 
 taken together, as there are cups of liquid used in making the 
 white sauce. Flavor with salt, pepper, paprika and sherry to 
 taste. R. C. 
 
 A GOOD ENTREE. 
 
 Take 10 cents' worth of hamburger steak, 1 cup of spaghet- 
 ti cooked, 1 small can of tomatoes, 1 onion fried in drippings, 
 1 clove of garlic, salt to taste, a dash of cayenne, 1 teaspoon 
 chili powder. Mix all together with grated cheese on top and 
 cook slowly half hour. Very nice for lunch.
 
 56 ENTREES 
 
 DEVILED HAM AND OLIVES 
 
 Take a couple of cans of deviled ham and mix into them a 
 cup of bread crumbs, about six olives, chopped fine (olives 
 either pitted or stuffed with tomatoes, will do), and one tomato. 
 Add a speck of paprika and salt to taste. After these have been 
 thoroughly mixed together, put in an agate pudding dish or a 
 tin one will do, and cook in a hot oven 25 minutes. Add a little 
 hot water once during the 25 minutes in the oven.
 
 ENTREES 57 
 
 ADDITIONAL RECIPES
 
 Eggs 
 
 SPANISH OMELET. 
 
 First, prepare the following chili sauce: Fry a good-sized 
 onion to a golden brown; add a quart of tomatoes, 4 or 5 red 
 peppers, 2 tablespoons of butter and a pinch of salt; set the mix- 
 ture on back of stove to boil gently. Pour a cup of warm milk 
 over the same quantity of bread crumbs, add a little melted 
 butter; salt, the well beaten yolks of six eggs, and lastly, the 
 whites whipped very stiff. Put this into a hot well buttered 
 omelet pan, cover tightly; cook over a moderate fire about 15 
 minutes. Then remove lid and put in oven to brown. Lay 
 omelet, without folding, on a large platter garnished with 
 parsley; pour over it the chili sauce and serve immediately. 
 M. H M. 
 
 A DELICIOUS OMELET. 
 
 Four eggs, 4 tablespoons water, pepper and salt to taste. 
 Separate eggs and beat whites to a stiff froth. Beat the yolks. 
 Add water and beat again. Put a tablespoon of butter in a frying 
 pan, and while it is heating, carefully fold the yolks into the 
 beaten whites, adding the seasoning. Pour into frying pan and 
 when under side is a delicate brown place in hot oven to set 
 the top. The moment it is done loosen the edges from the pan, 
 fold over and serve on hot platter. E. W. C. 
 
 BAKED OMELET. 
 
 Thicken % of a cup of milk with a soup-spoon of corn- 
 starch. Beat the yolks of 2 eggs with % teaspoon of salt and 
 stir into the thickened milk after it has cooled a little. Beat the 
 whites until very light and stir them in quickly. Bake in 
 buttered dish or ramekins until puffy and brown about 25 
 minutes and serve immediately. Mrs. C. M. M. 
 
 CODFISH OMELET. 
 
 Shred cooked salt codfish in fine pieces. To each cup of 
 fish allow a cup of milk and 1 egg, 1 tablespoon butter and 1 
 of flour. Make a cream sauce of the above; add to codfish. Bake 
 V 2 hour. E. C. 
 
 BAKED EGGS. 
 
 To 2 cups hot riced potatoes add 2 tablespoons butter, Vs
 
 EGGS 59 
 
 cup rich milk, MJ teaspoon salt. Beat hard three minutes; add 
 \V-2 cans pimientos forced through strainer and continue the 
 beating until thoroughly blended. Pile on buttered baking dish 
 and make a few cavities, in each of which drop an egg. Bake 
 until eggs are set. L. K. 
 
 CHINESE EGGS. 
 
 Put 6 eggs in boiling water, cover, let stand away from the 
 iire for 45 minutes; remove the shells, and cut the eggs into 
 slices. Put 2 level tablespoons of butter and 2 of flour in the 
 blazer over the hot-water-pan, add Vz cup of stock, % cup milk, 
 Vz teaspoon of salt, and % teaspoon of black pepper. Stir until 
 the sauce thickens; add the eggs, and cover for a moment; dust 
 with a tablespoon of chopped parsley, and serve. 
 
 BEAUREGARD EGGS. 
 
 Put 5 eggs into warm water, and bring to a boil; then keep 
 them just below boiling point thirty minutes; put them at once 
 into cold water. Remove the shells, separate the yolks and 
 whites, chop the whites very fine, and put the yolks through 
 a vegetable press or sieve. Toast 5 slices of bread; butter them 
 while hot. Rub together 2 level tablespoons each of flour and 
 butter, add % pint of milk, and stir until boiling; add % tea- 
 spoon of salt, a dash of black pepper, and the whites of the 
 eggs; when smoking-hot pour this over the toast, sprinkle over 
 the yolks, dust lightly with salt and pepper, and send to the 
 table. 
 
 EGGS A LA MARTIN. 
 
 Half pint cream sauce; cover the bottom of a pie plate or in- 
 dividual ramekin dishes with the cream sauce and drop 6 eggs 
 into the plate, or 1 into each ramekin dish; sprinkle with 
 grated cheese and cover with the remaining cream sauce. 
 Stand the dishes in a pan of hot water, and bake in a moderate 
 oven 5 minutes. Serve at once. Mrs. H. N. B.
 
 60 EGGS 
 
 ADDITIONAL RECIPES
 
 Cheese and Chafing Dish 
 
 Fill the chafing-dish lamp before beginning to cook, as it 
 always delays cooking to have to refill during the operation. An 
 alcohol filler is a great convenience and removes the danger that 
 always attends filling the chafing-dish from a bottle. The hot- 
 water pan is used for keeping materials hot in case of a second 
 helping, although most people have better success with a Welsh 
 rarebit made over hot water. For raw-meat dishes, as beef pats 
 and the breasts of birds, use the blazer for first cooking. Un- 
 less you wish fine-powdered cheese, do not take the time to 
 grate it. Put it through the meat chopper, which will cut fine 
 very dry, hard cheese. The soft American cheese, though rather 
 unpalatable if eaten uncooked, has great possibilities when 
 mixed with other materials and heated. Frequently it is too 
 soft to be grated on an ordinary grater, when it must be 
 chopped fine or rasped. To keep it in summer, wrap it in 
 waxed paper, then in tissue paper, and put it in a tin box in a 
 cool place. If the house is damp, wipe the cheese all over with 
 pure grain alcohol and then wrap it up. 
 
 CHEESE BALLS. 
 
 Mix a quarter pound of soft American cheese with 1 beaten 
 egg, add % teaspoon of salt, a dash of cayenne, and sufficient 
 stale' bread crumbs to make a stiff paste. Form in balls the size 
 of English walnuts, dip in beaten egg, roll in dry crumbs, and 
 fry in hot fat. Serve hot with lettuce or cress salad. 
 
 CHEESE BALLS. 
 
 Add 2 tablespoons of melted butter to % pint of dry cottage 
 cheese; rub until smooth, add % teaspoon of salt, a saltspoon of 
 paprika, and a dash of black pepper. Form into balls the size 
 of English walnuts, roll in finely chopped nuts, and put aside 
 to cool. Serve as a cheese course with lettuce and crackers. Z. 
 
 CHEESE PUDDING. 
 
 In England and Switzerland this pudding forms the night 
 meal for the laboring classes. It is very nutritious and more 
 easily digested than the Welsh rarebit. Grate or chop % pound 
 of soft American cheese. Toast and butter 4 slices of bread;
 
 62 CHEESE AND CHAFING DISH 
 
 put 2 slices in the bottom of a baking-dish, cover with l /2 of the 
 cheese, dust lightly with salt and pepper, put over the other 2 
 slices and the remaining cheese. Pour over 1 pint of milk, let 
 it stand 5 minutes, and bake in a quick oven 20 minutes. This 
 will serve four people. Six slices of bread may be used instead 
 of 4, with the same amount of cheese, adding an extra cup of 
 milk. 
 
 CHEESE FONDUE. 
 
 2 cups milk, with pinch of soda, 1 cup fine bread, Vz pound 
 dry cheese, grated; 4 eggs, a little butter, pepper and salt. 
 
 SWISS FONDUE. 
 
 Cover 1 cup of stale bread crumbs with 1 pint of milk and 
 let it stand 15 minutes. Beat 2 eggs, without separating, add 
 them to the milk and bread, add 2 pound of chopped cheese, 
 % teaspoon of salt, a dash of cayenne, a saltspoon of baking- 
 soda dissolved in a tablespoon of water, and a tablespoon of 
 melted butter. Beat thoroughly, turn into a baking-dish, and 
 bake in a quick oven until a delicate brown. D. L. 
 
 DEVILED CHEESE. 
 
 Two cakes Neufchatel cheese, butter size of one cheese, small 
 pinch salt, and plenty of white pepper to make it hot; two table- 
 spoons cream (water will do), % tablespoon of soda to sweeten 
 cheese; % teaspoon Burnett's onion extract; rub together in a 
 bowl until very smooth and pack solid in 2 medium sized sweet 
 peppers. Add a little chopped pepper in mixture if desired. 
 Put on ice and when firm slice and serve with salads. De- 
 licious for sandwiches. 
 
 CHEESE SOUFFLE. 
 
 Three eggs, 1 cup cream, 6 tablespoons grated cheese. Season 
 with paprika and salt. Beat the eggs separately, add cream 
 and cheese to yolks, stir in the beaten whites and lastly add the 
 seasoning. Fill ramekins with the mixture, set them in a pan 
 containing some boiling water, set the pan in the oven and bake 
 about 20 minutes. Serve immediately. Mrs. T. B. R. 
 
 A CHEESE RELISH. 
 
 Place in baking dish alternate layers of thin buttered bread 
 and grated Eastern cheese. Pour over the bread and cheese 1% 
 cups milk into which has been stirred 2 well-beaten eggs, a 
 little salt and cayenne pepper. Bake like a custard for about 
 V 2 hour. K. D. G.
 
 CHEESE AND CHAFING DISH 63 
 
 MACARONI RAREBIT. 
 
 Early in the day boil 4 ounces of spaghetti; throw it into 
 cold water, let it stand at least 2 hours, then drain and cut it 
 into inch lengths. At serving time put % pound of grated, soft, 
 American cheese into the chafing-dish, and a teaspoon of Wor- 
 cestershire sauce, a tablespoon of tomato catsup, % teaspoon of 
 salt, and a dash of pepper. Beat the yolk of 1 egg with 4 table- 
 spoons of water; add it to the cheese mixture; light the lamp, 
 and stir continuously until the cheese is melted and soft; lastly 
 add the spaghetti; stir until the spaghetti is hot, and serve im- 
 mediately. 
 
 WELSH RAREBIT. 
 
 Half pound rich Eastern cheese, 1 cup milk, 1 teaspoon mus- 
 tard, 1 teaspoon salt, a little cayenne pepper or a few drops of 
 Worcestershire sauce. Break the cheese in small pieces, or if 
 hard, grate it. Put with milk in double boiler. Mix mustard, 
 salt and pepper; add egg and beat well. When cheese is melted 
 stir in egg and cook till it thickens a little, stirring constantly. 
 Pour over slices of toast. 
 
 CHEESE PUFFS. 
 
 Heat V-i cup of butter and 1 of water in a saucepan, and 
 when boiling add % cup each of flour and grated cheese. Cook 
 for 3 minutes, stirring well; season with salt and cayenne and 
 allow the mixture to partly cool; then add 2 unbeaten eggs, 
 singly, beating each in very thoroughly. Drop by teaspoonfuls 
 on a buttered sheet and bake in a moderate oven about 20 min- 
 utes. Serve hot. Mrs. J. H. S. 
 
 BARBECUED HAM. 
 
 Trim neatly 1 thin slice of cold boiled ham, cut it into 
 quarters. Put 2 level tablespoons of butter, 2 of tomato catsup, 
 and 4 of sherry in the blazer; when hot put in the ham; turn 
 quickly once or twice, and serve. 
 
 CHEESE NEUVEAU (EXCELLENT LUNCHEON DISH). 
 
 Pieces of bread cut as if for the table, thinly buttered and 
 placed in a frying pan. Sprinkle salt very lightly over them 
 and add a thick layer of grated cheese, then another layer of 
 bread and salted cheese, and, when the pan is full, pour over a 
 cup of milk. Cover closely and stand on side of stove, where it 
 will steam slowly for 20 to 30 minutes. Turn on hot platter 
 and serve at once. 
 
 CHEESE CREAM TOAST. 
 
 Toast slices of bread and cover them slightly with grated
 
 64 CHEESE AND CHAFING DISH 
 
 cheese. For 10 slices make a cream of 1 pint of milk and 2 
 tablespoons of flour. The milk should be boiling hot and the 
 flour mixed in a little cold water before stirring in. When the 
 cream is nicely cooked, season with salt and butter; set the 
 toast and cheese in the oven for 3 or 4 minutes and then pour 
 the cream over them. 
 
 CHICKEN A LA KING. 
 
 Put 2 tablespoons each of butter and flour in the blazer; 
 mix, add % pint of milk. Stir, add the meat of 1 chicken diced, 
 2 tablespoons of green pepper, 1 dozen sliced mushrooms. 
 When hot put blazer in water pan. Z.
 
 CHEESE AND CHAFING DISH 65 
 
 ADDITIONAL RECIPES
 
 Conserves, Jams, Etc. 
 
 A GOOD APPETIZER. 
 
 One pound good temper, 1 pound of patience, 3 pounds of 
 usefulness, 2 pounds of cheerfulness, 2 pounds of forebearance, 
 \Vz pounds of contentment, 1 pound of fun. Mix well with 2 
 quarts of human kindness, one wine glass full the first thing 
 every morning. To be repeated as soon as effectiveness wears 
 off. E. W. C. 
 
 ISABELLA GRAPE JAM. 
 
 Remove pulp from medium ripe Isabella grapes, put pulp 
 onto simmer until it seems to separate from the seeds. Take 
 from fire and pour through a coarse sieve, rub all that will not 
 go through of itself with spoon or potato masher. This process 
 is simply to do away with the seeds. Measure this pulp by cups 
 and add sugar in equal number of cups. Weigh the skins and 
 add sugar in equal number of pounds. Mix pulp and skins and 
 boil about 20 minutes. One will have better results if only 
 small Quantities are made at a time. Mrs. T. B. R. 
 
 GRAPE CONSERVE. 
 
 Four pounds Malaga grapes, 1 pound raisins (seeded), 4 cups 
 sugar, 1 lemon, 3 oranges, 1 cup English walnuts. First take 
 the seeds out of the grapes. Use only the juice and pulp of the 
 oranges. Use the juice and grated rind of the lemon. Cook 
 all except sugar and nuts for % hour. Then add sugar. Cook 
 until thick. Then add the chopped nuts. Pour into jelly 
 glasses. E. C. 
 
 PINEAPPLE CONSERVE. 
 
 One pineapple (or 2 of canned), cut fine; 4 cups rhubard cut 
 fine, 8 cups sugar (or 7 if canned apple is used), 1 lemon rind 
 grated, 2 oranges run through meat grinder, % pound blanched 
 almonds cut fine; cook 1 hour. C. A. S. 
 
 DELICIOUS CHERRY PRESERVE. 
 
 Three and a half pounds cherries, 2Vz pounds sugar, % 
 pound raisins, 3 oranges. Stone cherries and cook in their own 
 juice slowly 15 minutes. Heat the sugar in oven and add to 
 cherries and raisins and juice and pulp of oranges. Cook until 
 about as thick as marmalade. H. W. M.
 
 CONSERVES, JAMS, ETC. 67 
 
 CHERRY JAM. 
 
 Two and a half pounds of currants, 2% pounds of cherries, 
 2V-2 pounds raspberries, 3% pounds sugar. Cook sugar and cur- 
 rants 20 minutes; add the cherries (stoned), and cook until 
 glassy. Drop in the raspberries and cook a few minutes longer. 
 Then put in jelly glasses. E. M. C. 
 
 TOMATO JAM. 
 
 Scald 12 large tomatoes; cut them up; use cup for cup of 
 sugar and tomatoes; cut up 4 lemons, rind also; teaspoon 
 cloves. Let stew until glazed, which takes about 3 hours. 
 
 ORANGE MARMALADE. 
 
 Wash a dozen oranges and slice as thinly as possible rind 
 and all, rejecting the first and last slices. Add the juice of 3 
 lemons put in bowl, cover with cold water and let stand for 
 24 hours. Then boil without draining, until the rinds are ten- 
 der, remove from fire and set away for another 24 hours. Add 
 
 1 cup of sugar for every cup of this pulp and boil slowly until 
 the marmalade is clear and thick. Marmalade made in this way 
 will not be bitter. Mrs. O. M. M. 
 
 FIG MARMALADE. 
 
 To 3 pounds of pared figs add the juice and grated rind of 
 
 2 lemons, and juice of 2 oranges, 2 pounds of granulated sugar. 
 Boil slowly 1 hour, then pour hot into jelly glasses. A. T. S. 
 
 ORANGE MARMALADE. 
 
 Five large oranges and 1 lemon. Wash well, slice as thin 
 as possible in half, round slices. Weigh. Add 3 pints of water 
 to each pound of fruit. Let stand in cool place 24 hours. Then 
 boil rapidly 45 minutes, stirring occasionally. Let stand an- 
 other 24 hours. Weigh again; add juice of 1 lemon and put 
 on the stove. Just as the fruit is ready to boil add to each 
 pound 1% pounds of warm sugar. Boil 45 minutes as fast as 
 possible. Stir as needed, only. Take off stove and empty in 
 jars. 
 
 PERFECTION PRESERVES. 
 
 Stem and rinse strawberries and put in a preserving kettle. 
 Cover with 1 cup of sugar for every cup of fruit and set on the 
 back of the stove where it will heat slowly but not cook, until 
 the sugar is melted. Then put the kettle where it will boil and 
 let the preserves boil as hard as possible, up to the top of the 
 kettle for eight or nine minutes. Do not stir while cooking, 
 and seal hot. This method produces whole fruit in clear jelly, 
 and may be used for any kind of berries. Mrs. O. M. M.
 
 68 CONSERVES, JAMS, ETC. 
 
 QUINCE HONEY. 
 
 One cup grated quince; add 2 cups water, 2 cups sugar. 
 Boil until thick. I. C. 
 
 MRS HARRISON'S PICKLES, "FINE." 
 
 Four quarts green tomatoes, 2 quarts ripe tomatoes, 1 dozen 
 cucumbers, 1 head of cabbage, 1 dozen green peppers, 2 large 
 onions, 2 pounds white sugar, 5 cents celery seed and mustard 
 seed, 1 tablespoon cloves, 2 tablespoons cinnamon, 2 quarts of 
 best vinegar. Slice vegetables, sprinkle layer after layer with 
 salt, let stand over night. Drain and put through meat chopper, 
 add seeds, spice, sugar and vinegar and let come to boil. Makes 
 12 pints. Fine for sandwich filling. J. P. B. 
 
 CHUTNEY SAUCE. 
 
 Seven pounds fresh tomatoes, 4 ounces ground ginger, V* 
 ounce cayenne pepper, 2 ounces garlic, 4 pounds best raisins, 3 
 pounds white granulated sugar, 2 quarts French white wine 
 vinegar, 3 tablespoons salt. (1 ounce 1 tablespoon. % ounce 1 
 teaspoon.) Clean and skin tomatoes. Stew them in 1 quart of 
 vinegar. Add raisins, chopped fine; sugar and garlic. Mix gin- 
 ger, pepper and salt in remainder of the vinegar, before adding 
 to other ingredients. Boil all together on slow fire for % hour. 
 Let stand in big bowl for 3 days, stirring often. Then put in 
 jars. This makes about 24 ordinary glasses. Mrs. K. 
 
 MOTHER'S TOMATO CHOW CHOW. 
 
 Chop fine 1 peck green tomatoes, ^4 peck onions and 1 
 dozen large bell peppers; salt; mix well and drain over night. 
 In morning scald in weak vinegar; pour off; place mixture in 
 the second vinegar as strong as desired and cook slowly until 
 tender. While cooking add % pound sugar, 1 handful white 
 mustard, 1 handful horseradish, 1 tablespoon celery seed, a few 
 red peppers, stick cinnamon, and a few whole cloves and all- 
 spice. Mrs. E. J. McK. 
 
 MOTHER'S TOMATO CATSUP. 
 
 One peck ripe tomatoes, 1 ounce salt, 1 ounce mace, 1 scant 
 tablespoon black pepper, 1 teaspoon cayenne, 1 tablespoon 
 ground cloves, 2 tablespoons mustard, ground; 1 tablespoon 
 celery seed tied in a bag. Cut a slit in the tomatoes, put in 
 porcelain kettle, and boil until all juice is extracted and pulp 
 dissolved. Strain and press through colander, then a hair sieve. 
 Return to fire, add seasoning and boil at least 5 hours, stirring 
 constantly last half hour. Let it stand 12 hours in a stone jar 
 in a cool place. When cold add pint strong vinegar. Take out
 
 CONSER\ 7 ES, JAMS, ETC. 69 
 
 bag of celery seed and bottle, sealing the corks. Keep in a dark 
 cool place. Mrs. E. J. McK. 
 
 SLICED FIGS. 
 
 Three-quarters pound sugar to 1 pound fruit; stand over 
 night. One teaspoon whole cloves, 2 teaspoons whole allspice; 
 add little water, cook slowly over slow fire abou-t 2 hours or 
 more. Mrs. E. J. McK. 
 
 CHOW CHOW. 
 
 One peck sliced green tomatoes, 1% dozen cucumbers sliced 
 and salted over night with the tomatoes. Onion to suit your 
 taste; 1% dozen green peppers, opened and seeds removed and 
 soaked in cold water over night. 
 
 CHILI SAUCE. 
 
 Thirty-five ripe tomatoes, 4 red peppers, 4 green peppers, 10 
 onions, 2 tart apples, 5 cups vinegar, 5 tablespoons salt, 1 head 
 garlic, 1 tablespoon ground cloves, 1 tablespoon of cinnamon, 1 
 teaspoon of cayenne pepper. Chop onions, peppers, apples, 
 and garlic very fine. Cook the tomatoes without peeling; strain 
 through a colander then stew all together 3 hours. When near- 
 ly done add 3 cups of brown sugar. E. M. F. 
 
 CUCUMBER CATSUP. 
 
 One dozen ripe yellow cucumbers, 1 dozen green peppers, 1 
 dozen large white onions. Remove seeds from cucumbers and 
 peppers and cut them all in small dice. Add a handful of salt 
 and put mixture in a cheese cloth bag to drain for 12. hours. 
 When thoroughly drained add % pint each of celery and mus- 
 tard seed, pack in stone jars and cover with good cider vinegar 
 well mixed through the mass; cover tightly and set away for 
 6 weeks to mature. Spread upon cold meats or eaten as a 
 pickle this catsup is delicious. N. B. E. 
 
 MINT JELLY (for cold lamb). 
 
 Half box Knox Sparkling Gelatine, % cup cold water, 2 
 bunches mint, 2 1 / cups boiling water, 1 cup sugar, juice of 2 
 lemons. Soak the gelatin 5 minutes in the cold water; wash 
 and dry the mint and let it stand in the boiling water % hour 
 on the back of the range. Add the sugar to the gelatine and 
 pour the water from the mint over the whole; let dissolve, then 
 strain and when cool add the lemon juice and pour into a mold. 
 K. G. 
 
 MASSACHUSETTS CATSUP. 
 
 Six onions, 6 red peppers, chopped fine; 48 ripe tomatoes,
 
 70 CONSERVES, JAMS, ETC. 
 
 peeled; 6 tablespoons salt, 6 tablespoons brown sugar, 6 cups 
 vinegar, cinnamon, cloves, ginger and nutmeg to taste. L. K. 
 
 PRETTY PICKLES. 
 
 One quart raw cabbage chopped fine; 1 quart boiled beets, 
 chopped fine; 2 cups of sugar, 1 tablespoon salt, 1 teaspoon 
 salt, 1 teaspoon black pepper, J /4 teaspoon red pepper, 1 teacup 
 grated horseradish. Cover with cold vinegar, and keep from 
 the air. Mrs. H. B. 
 
 GREEN MUSKMELON PICKLE. 
 
 Peel and take out all pulp of melons until you have eight 
 pounds of fruit; take 1 quart of vinegar and 4 pounds of sugar 
 and boil well, then put in the fruit and boil until tender; take 
 the fruit out and boil syrup until thick; then put fruit back and 
 heat thoroughly; add spices with fruit before heating second 
 time. (Do not cook spices very much.) Put in bottles. Mrs. 
 F. C. 
 
 SWEET PICKLE CHERRIES. 
 
 Half pound sugar, Vz pint vinegar, bag of spices to 1 pound 
 of pitted cherries; put cherries in crock; boil syrup, pour over 
 hot, pour off, reheat and pour over every other day, nine times. 
 Mrs. R. P. B. 
 
 PEPPERS. 
 
 Take the small yellow button peppers with a few that have 
 turned red, leaving the little stems on, and place closely in glass 
 jars. Pour over them hot vinegar that has been boiled with a 
 little salt; seal; serve with meats. S. D. 
 
 CURRY RECIPE FROM INDIA. 
 
 One ounce Jamaica ginger, 1 ounce cayenne pepper, 1 ounce 
 turmeric, 1 ounce cumin, 1 ounce coriander seed, 1 ounce mace, 
 1 ounce cardemon. Pulverize and mix thoroughly. Keep in 
 bottle tightly corked. 
 
 MRS. FOY'S APPETIZER. 
 
 For 6 people take 3 grape fruit, 4 big oranges, juice of 1 
 lemon, (to suit own taste), % cup sugar, 3 tablespoons chopped 
 mint. Take off skin and cut fruit in small pieces; then mix 
 thoroughly about 1 hour before dinner. Just before serving 
 add chopped mint and either cherry or strawberry for looks. 
 Mrs. J. M. F.
 
 CONSERVES, JAMS, ETC. 71 
 
 ADDITIONAL RECIPES
 
 Bread 
 
 Always save your bread crusts. Dry them thoroughly, put 
 them through the meat chopper, and sift the crumbs first 
 through a wire basket, then through a sieve. This will give 
 you 3 grades. Use the coarsest, moistened with milk, for stuff- 
 ing fish or poultry; the medium for puddings, etc., and the finest 
 for rolling croquette mixtures. They will keep a long time. 
 Do not try to use in this way dry biscuit or buttered toast. 
 
 GRAHAM BREAD. 
 
 Three cups graham flour, 1 cup white flour, % cup New 
 Orleans molasses, 2 cups sour milk, 1 teaspoon soda, and salt. 
 Mrs. J. L. W. 
 
 GRAHAM BREAD WITH NUTS AND RAISINS. 
 
 One cup white flour, 1 cup graham flour, V teaspoon salt, 1 
 teaspoon soda, scant; 1 cup sweet or sour milk (sour preferred), 
 x /4 cup syrup, 1 tablespoon sugar, % cup raisins, chopped; 1-3 
 cup English walnuts, chopped. Bake in one loaf in slow oven. 
 M. F. F. C. 
 
 GRAHAM NUT BREAD. 
 
 Three cups sifted graham flour, 1 cup white flour, 2 cup 
 sugar, pinch of salt, 1 pint buttermilk or sour milk, 1 tablespoon 
 soda dissolved in sour milk, 1 cup raisins, 1 cup walnuts, 1 cup 
 syrup. Bake 1 hour in slow oven. M. X. M. 
 
 WALNUT BREAD. 
 
 Three and a half cups flour, 3% teaspoons baking powder, 
 scant teaspoon salt, % cup sugar, 1 cup milk, 1 cup walnuts, 1 
 egg. Leave in warm place 15 minutes to raise and then bake 
 40 minutes in slow oven. M. X. M. 
 
 NUT BREAD. 
 
 Four heaping cups flour, 4 teaspoons baking powder, 1 egg, 
 % cup sugar, 2 cups milk, a little salt, and 1 cup of chopped 
 walnuts. Let raise % hour and bake about 20 minutes. Mrs. 
 E. B. G. 
 
 NUT BREAD. 
 
 Half cup granulated sugar, 3 cups flour, 3 teaspoons baking 
 powder, 1 teaspoon salt, 1 egg, 1% cups milk, 1 cup chopped
 
 BREAD 73 
 
 walnuts. Mix baking powder, flour, nuts and sugar and salt 
 together. Beat the egg into the milk and add last. This can be 
 sliced very thin for sandwiches. Let stand for 20 minutes in 
 a warm place to raise and then bake in slow oven about 1 hour. 
 H. W. M. 
 
 NUT BREAD. 
 
 Two eggs, % cup white sugar, 4 cups flour, 4 teaspoons bak- 
 ing powder, 1 cup chopped walnuts, salt. Add milk enough to 
 make a stiff batter. Put in 2 baking pans, let raise for % hour. 
 Bake in slow oven for Vi hour. B. D. P. 
 
 WALNUT BREAD. 
 
 One egg, % cup sugar, 1 cup milk, }4 teaspoon salt, 3 tea- 
 spoons baking powder, flour enough for soft dough, 1 cup 
 chopped walnuts. Let stand 20 minutes then bake slowly about 
 tij minutes. M. C. 
 
 DATE BREAD. 
 
 One cup English walnuts, chopped; 1 cup dates, chopped; 2 
 cups sour milk, 1 cup molasses, 2 cups graham flour, 2 cups 
 whole wheat flour, 1 teaspoon soda, stirred into sour milk; 1 
 teaspoon salt. Stir all together, the batter should be stiff; put 
 into 2 medium sized bread pans and bake very slowly 1% hours. 
 R. D. 
 
 WHOLE WHEAT RAISIN BREAD. 
 
 This tastes exactly as good as cake, and is much better as 
 a steady diet: 3 cups milk, 1 cup water, % teaspoon salt, 1% 
 cups raisins, 1 yeast cake, whole wheat flour. Scald the milk, 
 add the salt, and, when luke-warm, the dissolved yeast cake; 
 stir in flour enough to make a soft dough; beat well, and stand 
 in a warm place until very light and spongy. Then add the 
 raisins floured and seeded, and enough more flour to make a 
 rather stiff dough. Knead, mold into loaves; put into greased 
 pans, and let stand again until light. Brush the tops of the 
 loaves with milk; bake in a moderate oven 40 minutes. 
 
 BRAN BREAD. 
 
 Two cups Ralston bran, 1 cup wheat flour, 1 cup sweet milk, 
 
 1 teaspoon baking powder, % teaspoon soda dissolved in milk, 
 
 2 tablespoons molasses, salt; bake 1 hour. J. L. W. 
 
 PRUNE BREAD. 
 
 One pint sliced prunes, 2 pints graham flour, M> pint white 
 flour, 1 pint sour milk, % pint molasses, 1 tablespoon brown 
 sugar, 1 tablespoon cream or other shortening, 1 teaspoon salt,
 
 74 BREAD 
 
 1 of soda. Soak the prunes until they are soft, slice and flour 
 them before measuring. This makes 2 loaves. Bake 45 minutes. 
 Mrs. H. N. B. 
 
 GERMAN COFFEE BREAD. 
 
 One cup scalded milk, % cup butter, or butter and lard, V* 
 cup sugar, ^ teaspoon salt, 1 egg, % yeast cake dissolved in % 
 cup lukewarm milk, % cup raisins stoned and cut in pieces. 
 Add butter, sugar, and salt to milk; when lukewarm, add dis- 
 solved yeast cake, egg well beaten, flour to make stiff batter, 
 and raisins. Cover, and let rise over night; in morning spread 
 in buttered dripping pan % inch thick. Cover and let raise 
 again. Before baking, brush over with beaten egg, and cover 
 with following mixture: Melt 3 tablespoons butter, add y$ cup 
 sugar and 1 teaspoon cinnamon. When sugar is partially melt- 
 ed, add 3 tablespoons flour. E. W. C. 
 
 SCOTCH BREAD. 
 
 Put % pound of butter and 1 pound of flour in a bowl and 
 rub together until thoroughly mixed. Add the unbeaten yolk 
 of 1 egg and % pound of sugar and mix and knead like bread 
 until it is a smooth stiff dough. Do not add any moistening. 
 Sprinkle a little sugar on the moulding board and shape the 
 dough into a flat, round cake to fit a pie-pan. Crimp around 
 the edges like a pie: cut into sections and prick with a fork. 
 Bake for 1 hour or longer in a very slow oven until delicate 
 brown and do not break apart until it is perfectly cold. Mrs. 
 O. M. M. 
 
 BOSTON BROWN BREAD. 
 
 Two cups corn meal, % cup graham flour, % cup rye meal, 
 2 /?, cup molasses, 1 teaspoon soda, 2 teaspoons salt. Wet with 
 boiling water, making about the consistency of griddle cakes; 
 steam 3 hours. L. C. W. 
 
 STEAMED BROWN BREAD. 
 
 One pint bread crumbs, fine; 1 egg, 1 cup sweet milk, 1 cup 
 molasses, salt, 1 full teaspoon soda in molasses, 1 cup raisins. 
 Thicken with graham flour and corn meal the thickness of gems. 
 Fill 3 1-pound baking powder cans % full; steam 3 hours with 
 covers of cans on S. E. D. 
 
 BROWN BREAD. 
 
 One cup Roman meal, 1 cup graham flour, 1 cup entire wheat 
 flour, % cup molasses, 1 cup buttermilk, 1 teaspoon soda in % 
 cup hot water. A.
 
 BREAD 75 
 
 BROWN BREAD. 
 
 Two cups Indian meal, 1 cup graham flour, 1 cup white flour, 
 1 cup molasses, Vz cup raisins, 1 teaspoon soda, 1 cup or more of 
 buttermilk. Salt to taste. Steam 3% hours. A. 
 
 HEAVENLY CORN BREAD. 
 
 One cup corn meal, 1 teaspoon salt, 1 tablespoon butter, \Vz 
 cups of boiling water. Let this stand for 6 hours or all night, 
 if intended for breakfast. Then add 1 cup of milk, 3 eggs, 
 beaten light; 1 tablespoon of sugar, 1 tablespoon of flour, 2 tea- 
 spoons baking powder. Bake in hollow pans a half hour. N. 
 B. E. 
 
 CORN BREAD. 
 
 (Mix in order of recipe.) 
 
 One egg beaten, 1 pint milk, 1 tablespoon sugar, pinch of salt, 
 1 cup corn meal, enough corn meal to make batter, (not too 
 stiff) ; 2 tablespoons melted butter, 2 teaspoons baking powder 
 in a little flour. Pour into buttered pans and sprinkle sugar 
 on top. Bake. S. D. 
 
 CORN BREAD. 
 
 Two cups sour milk, 1 egg well beaten, 1% cups corn meal, 
 V-2 cup flour, 1 level teaspoon soda, % tablespoon molasses, 1 
 tablespoon melted shortening. Mix and pour in shallow pan 
 that has been greased. Bake 20 minutes in good oven. Mrs. E. 
 J. McK. 
 
 CORN BREAD. 
 
 One cup Indian meal, 2 eggs, 1 cup milk, 2 teaspoons baking 
 powder, 1 cup flour, Vz cup sugar, 2 teaspoons melted butter or 
 Crisco, l /2 teaspoon salt. Mix Indian meal and flour and add the 
 salt. Beat the eggs light without separating; add the sugar and 
 beat until light. Add the milk and butter to the eggs and sugar, 
 and the mixed meal and flour to this, beating all the while. 
 When light and smooth and ready to bake, add the baking 
 powder. Pour into a greased shallow pan and bake 20 minutes 
 in a quick oven. H. \V. M. 
 
 PHILADELPHIA CORN BREAD. 
 
 One cup sifted meal, 1 Vz cups sifted flour, 1 cup milk, 1 table- 
 spoon melted butter, 2 well-beaten eggs (yolks and whites to- 
 gether), V cup sugar, a little salt, 2 teaspoons baking powder. 
 Beat eggs, sugar and butter until smooth. Add milk. Then add 
 baking powder and salt to the flour and meal, and stir all to- 
 gether, beating thoroughly. Bake in moderate oven. E. C.
 
 76 BREAD 
 
 RICE CORN BREAD. 
 
 One cup yellow corn meal, 1 heaping teaspoon baking powder, 
 1 teaspoon salt, 1 tablespoon sugar, 1 cup of cooked rice, small 
 piece of butter, 1 egg beaten separately. Mix thoroughly and 
 bake 20 minutes. Mrs. F. C. 
 
 CORN SOUFFLE. 
 
 One pint milk, hot; stir in % cup corn meal, % teaspoon salt, 
 and cook 5 minutes. Remove from fire; add 1 tablespoon butter, 
 and cool. Beat separately 4 eggs. Add first the yolks, and then 
 fold in the whites. Place in oven and bake 30 minutes. Serve 
 at once. A. S. W. 
 
 OMELET CORN-CAKE. 
 
 Beat 1 egg light with Vz teaspoon of salt. Add 1 tablespoon 
 of melted butter, 1 teaspoon of sugar, 1 heaping tablespoon of 
 white flour, Vz teaspoon of baking powder, % cup of sweet 
 milk and % cup of sour milk. Beat well and stir in enough 
 corn meal to make a batter that will pour easily. Add Vz of a 
 teaspoon of soda dissolved in a very little warm water. In an- 
 other dish, beat 1 egg very light and stir in Vz a cup of sweet 
 milk. When the batter is in the pan, ladle the egg and milk 
 mixture over the top of it carefully. Do not stir it in. Slide 
 the pan into the oven and bake for 35 or 40 minutes, or until 
 it has a rich brown crust. If properly made there will be a 
 layer of omelet half way in the loaf. Mrs. C. M. M. 
 
 CORN BREAD. 
 
 One pint sour milk with 1 level teaspoon soda in it, 2 cups 
 yellow corn meal, 1 cup white flour, 1 tablespoon melted butter, 
 
 1 tablespoon melted lard, 2 tablespoons sugar, 1 teaspoon salt, 
 
 2 eggs. If sweet milk is used, then add 2 teaspoons of baking 
 powder to the flour. This corn bread is much better, made out 
 of sour milk. Mrs. F. F. C. 
 
 PARKER HOUSE ROLLS. 
 
 One quart sifted Hour, 1 teaspoon salt, % pint milk, 2 table- 
 spoons butter, 2 tablespoons sugar, 1 yeast cake (compressed). 
 Let the milk come to a boil; when cold, stir in flour with a 
 spoon, it will just take up the milk; put in sugar, yeast and 
 butter; set to raise. When light make into a loaf with as little 
 flour as possible. Let it raise about 1 hour, then roll out as 
 thick as for cookies. Cut with a cooky cutter; put a little 
 butter in the middle and fold together; put in tin; let raise; bake 
 in a quick oven about 30 minutes. This makes about 3 dozen.
 
 BREAD 77 
 
 POP-OVERS. 
 
 One cup flour, % teaspoon salt, 1 cup milk, 2 eggs, % teaspoon 
 melted butter. Mix salt and flour; add milk gradually, in order 
 to obtain a smooth batter. Add egg, beaten until light, and but- 
 ter; beat two minutes, using Doan egg beater; turn into hissing 
 hot buttered iron gem pans, and bake 30 to 35 minutes in a hot 
 oven. Mrs. G. S. W. 
 
 FINE MUFFINS. 
 
 Two eggs beaten separately, 1 tablespoon sugar, IVz cups 
 flour, 1 cup sour milk, % teaspoon soda, 1 tablespoon melted 
 butter, 1 teaspoon baking powder. Bake in well buttered muffin 
 tins about 20 minutes. I. P. B. 
 
 QUEEN OF MUFFINS. 
 
 One-quarter cup butter, % cup sugar, 1 egg, % cup milk 
 (scant), 1% cups flour, 2% teaspoons baking powder. Cream 
 the butter; add sugar and egg well beaten; sift baking powder 
 with flour, and add to the first mixture, alternating with milk. 
 Bake in buttered tin gem pans 20 minutes. Mrs. G. S. W. 
 
 CORN MUFFINS. 
 
 One cup corn meal, 1 full cup of milk, 2 cups flour, 2 eggs, 
 2 teaspoons baking powder, butter size of egg, % cup sugar, 
 a little salt. Mrs. C. P. H. 
 
 SWEET MUFFINS. 
 
 One and three-quarters cups flour, % teaspoon salt, 4 tea- 
 spoons baking powder; cream 4 tablespoons butter and 4 table- 
 spoons sugar; add 1 egg, well beaten; then add alternately 1 
 cup sweet milk and the dry ingredients (flour) ; bake in hot, 
 well buttered muffin tins. M. X. M. 
 
 GRAHAM MUFFINS. 
 
 One cup graham or entire wheat flour, 1 cup flour, % cup 
 sugar, 1 teaspoon salt, 1 cup milk, 1 egg, 1 tablespoon melted 
 butter, 4 teaspoons baking powder. Mix and sift dry ingredi- 
 ents; add milk, gradually; egg well beaten, and melted butter; 
 bake in hot oven in buttered gem pans 25 minutes. Mrs. G. S. 
 W. 
 
 BRAN MUFFINS. 
 
 Two cups Ralston bran, 1 cup flour, 1 teaspoon salt, \Vz cups 
 sour milk, 1 teaspoon soda, 2 tablespoons molasses, % cup melt- 
 ed butter. This makes 12 muffins. Mrs. C. P. H.
 
 78 BREAD 
 
 RYE MUFFINS. 
 
 Two cups of rye, 1 cup of flour, 1 cup of sugar, 1 egg, 1 tea- 
 spoon of soda, and a little salt; mix rather stiff with sour milk. 
 Mrs. H. N. B. 
 
 QUICK BREAKFAST PUFFS. 
 
 Two eggs, 1 cup milk, 1 tablespoon melted butter, 1% cups 
 flour, 2 teaspoons baking powder, % teaspoon salt. Beat eggs; 
 add' milk and butter; sift flour, salt and baking powder; add and 
 beat 2 minutes. Pour into hot, well greased muffin pans and 
 bake 20 minutes in hot oven. S. E. D. 
 
 ! HUCKLEBERRY GEMS. 
 
 Three-quarters cup sugar, butter size of walnut, 2 small 
 cups flour, 1 egg, beaten light; 2 teaspoons baking powder, 1 
 jelly glass full of berries dredged with flour; water sufficient to 
 thin batter. Bake quickly. M. D. B. 
 
 BRAN GEMS. 
 
 One level cup flour, 1 level teaspoon soda, Vz teaspoon salt, 2 
 level cups bran, Vz cup molasses, 1% cups milk, 1 egg. Sift 
 flour, soda and salt, then add bran, molasses, milk and the egg, 
 well beaten. The egg may be omitted though the gems are 
 better with it. Beat all together and bake in hissing hot gem 
 pans. R. C. C. 
 
 FRUIT ROLLS. 
 
 Two cups flour, 4 teaspoons baking powder, % teaspoon salt, 
 2 tablespoons sugar, 2 tablespoons butter, 2 /$ cup milk, % cup 
 raisins and 2 tablespoons citron, a few nuts, raisins, citron and 
 nuts chopped fine. Mix dough as for biscuits; roll out %-inch 
 thick. Brush with melted butter and sprinkle with fruit, sugar 
 and cinnamon. Roll up and cut. Place on buttered tin and 
 bake in hot oven 15 minutes. M. X. M. 
 
 CORNMEAL ROLLS. 
 
 One and one-quarter cups flour, % cup cornmeal, 1% level 
 teaspoons baking powder, 1 level tablespoon sugar, 1 level tea- 
 spoon salt, 2 level tablespoons butter, 1 egg, % cup milk. Sift 
 the dry ingredients together and cut in the butter. Beat the 
 egg and add with the milk, using enough milk to make a soft 
 dough. Knead lightly, roll out and cut with a biscuit cutter. 
 Butter % of each roll, fold and press edges together. Bake 20 
 minutes in a quick oven. 
 
 SOUTHERN BATTER BREAD. 
 
 Three eggs, 2 level cups corn meal, 1 level teaspoon salt, 2 
 level teaspoons baking powder, milk. Beat the eggs; add the meal
 
 BREAD 79 
 
 sifted with salt and baking powder, and stir in enough milk 
 or milk and water to make a thin batter. Pour into a hissing hot 
 pan in which 1 level tablespoon of shortening has been melted. 
 Bake in a hot oven. B. 
 
 SOUTHERN BEATEN BISCUIT. 
 
 One quart flour, 1 teaspoon salt, 1 pint of milk or water, or 
 V-2 pint of each; 2 tablespoons lard. When the flour and salt have 
 been sifted together rub in the lard until thoroughly incorpor- 
 ated. Mix these with the liquid, having the dough rather stiff. 
 Turn it onto a lightly floured board, and beat with a rolling-pin 
 until the dough becomes perfectly smooth and small bubbles or 
 blisters form. Roll thinly, cut into biscuits and prick with a 
 fork. Bake in a moderate oven until the biscuits are a delicate 
 brown color. This will take about 15 minutes. The edges of 
 the biscuit should crack slightly during the baking and the cen- 
 ters should be very fine grained and pure white in color. M. 
 
 SOUTHERN RICE BREAD. 
 
 Beat 1 egg, without separating, until light; add 1 cup of 
 milk, Vi teaspoon of salt, 1 cup of cornmeal, and 1 cup of cold 
 boiled rice; beat thoroughly; then add % cup of flour sifted with 
 3 level teaspoons of baking powder, beat, stir in 4 extra table- 
 spoons of milk, turn at once into greased layer-cake pans, and 
 bake in a hot oven 30 minutes. Turn out 1 cake, spread it with 
 butter, put another on top, spread it with butter, put the third 
 on top, dust with powdered sugar, and send to the table. 
 
 BAKING POWDER BISCUIT. 
 
 One quart flour, sifted with 4 teaspoons baking powder, % 
 teaspoon salt. Mix with 2 />, milk, y>, water as soft as can be 
 handled. Do not knead, but pat with hands. Cut with small 
 cutter. Melt 1 tablespoon butter and 1 of lard and with pastry 
 brush put on top and bottom. Do not use either butter or lard 
 in mixture. Do not use cheap baking powder. A. L. B.
 
 go BREAD 
 
 ADDITIONAL RECIPES
 
 Waffles and Pan Cakes 
 
 QUICK WAFFLES That Never Fail. 
 
 Three eggs, 2 tablespoons baking powder, 1 quart flour, 2 
 tablespoons melted butter, 1 pint sweet milk, % teaspoon salt. 
 Pour in hot, well greased waffle irons. Sour milk and 1 tea- 
 spoon soda may be substituted for sweet milk, but they are not 
 quite as crisp. I. P. B. 
 
 HOT SYRUP TO SERVE WITH WAFFLES. 
 
 One and a half cups granulated sugar, 1 teaspoon of molas- 
 ses; boil with 1-2 cup water till thick. Also use if liked, pow- 
 dered sugar and cinnamon, sifted together, "Southern style."- 
 I. P. B. 
 
 RICE WAFFLES. 
 
 Three-quarters cup cooked rice, 1 tablespoon butter, 1 table- 
 spoon molasses, 4 eggs, 1 pint milk, 1 tablespoon baking powder. 
 As little flour as possible to make batter. A. 
 
 DATE WAFFLES. 
 
 One and a half cups flour, 1 teaspoon baking powder, Vz tea- 
 spoon salt, 1 tablespoon sugar, 2 tablespoons butter, 1 cup milk, 
 1 cup dates, 2 eggs. After sifting together the flour, salt and 
 baking powder, add the sugar, then the dates, stoned, floured 
 and chopped; melt the butter and add it, together with the yolks 
 of the eggs and the milk. Beat the whites of eggs to a stiff 
 froth and stir these into the batter at the last moment. Bake in 
 a hot, greased waffle-iron and as soon as each waffle is done, 
 spread with butter, then sprinkle with powdered sugar to which 
 may be added a little grated lemon rind. If preferred, serve 
 the waffles with maple or other syrup. Z. 
 
 BUCKWHEAT CAKES. 
 
 One pint buttermilk, 1 pint water, % cup yeast. Stir into a 
 batter with buckwheat flour and let rise over night. In the 
 morning add % teaspoon soda dissolved in a little water; bake 
 on a hot griddle and serve with maple syrup. 
 
 BREADCRUMB GRIDDLE CAKES. 
 
 Two slices stale bread. 2 cups milk, 2 eggs, 2 level tablespoons 
 melted butter, 1 level cup sifted flour, % level teaspoon salt, 2
 
 82 WAFFLES AND PAN CAKES 
 
 level teaspoons baking powder, 1 level tablespoon sugar. 
 Crumble the bread, add hot milk and let stand to soften the 
 crumbs. When cold add the eggs well beaten, butter, and flour, 
 sifted with the remaining ingredients. Beat all together and 
 cook on a hissing hot griddle. Remember in buttering the 
 griddle to do it as lightly as you would a cake tin. R. C. C. 
 
 SOUR MILK GRIDDLE CAKES. 
 
 Make a batter of a quart of sour milk and as much sifted 
 flour as is needed to thicken, so it runs from the dish. Add 2 
 well beaten eggs, 1 teaspoon of salt, 1 tablespoon of melted but- 
 ter; add a level teaspoon of sola dissolved in a little milk; bake 
 on a hot, well greased, griddle.
 
 WAFFLES AND PAN CAKES 83 
 
 ADDITIONAL RECIPES
 
 Sandwiches 
 
 SANDWICH COMBINATIONS. 
 
 Dried fruits chopped fine and moistened with orange juice. 
 
 Dates, figs and nuts chopped fine. 
 
 Dates, figs, and jelly. 
 
 Yolks of hard-boiled eggs mashed to a paste and melted 
 butter added with salt and cayenne, and, in the summer, a few 
 chopped nasturtiums. 
 
 Chopped chicken and celery. 
 
 Lamb and mutton and mint leaves and catsup. 
 
 Peas and mayonnaise. 
 
 Tomato jelly and mayonnaise. 
 
 Sliced quinces and guava jelly. 
 
 Chopped nuts of all kinds, mixed with a little melted butter. 
 
 HAM SANDWICH BISCUIT. 
 
 Three cups flour, 2 teaspoons baking powder, V* teaspoon 
 salt, 3 tablespoons butter or lard, % cup finely minced ham, 1 cup 
 milk. Rub 2 tablespoons of the fat into the flour, salt and bak- 
 ing powder, which have been sifted together. Mix to a dough 
 with the milk. Roll out rather thinly. Cut into rounds, and 
 spread % of these with the ham which has been moistened with 
 the remaining tablespoon of butter melted. Cover the ham in 
 turn with another portion of dough; press the sandwich thus 
 formed lightly together and bake in a hot oven. A. L. B. 
 
 MOSAIC SANDWICH. 
 
 Cut 3 slices each of white and dark graham bread. Spread 
 a slice of white bread with creamed butter and place a slice of 
 graham bread on it. Now spread graham with creamed butter 
 and place on a slice of white. Repeat this process, beginning 
 with graham. Put both piles in a cool place with a light weight 
 on them. When the butter has become hardened, trim each pile 
 even, cut each pile in 3 %-inch slices. Spread with creamed 
 butter and put together so that a white block will alternate with 
 a graham one. Put under weight in a cool place and when but- 
 ter is hardened cut in thin slices. 
 
 LOBSTER SANDWICHES. 
 
 Chop fine the meat of the lobster; season with tabasco
 
 SANDWICHES 85 
 
 sauce, lemon juice and oil spread upon lightly buttered bread. 
 
 w. c. c. 
 
 CHEESE SANDWICHES. 
 
 Take 10 cents' worth of Eastern cream cheese (very dry), 
 grate fine; take 1 cup of milk and let get hot and put in the 
 cheese; add 3 eggs well beaten; then add seasoning of salt, red 
 pepper and white mustard; set aside to cool. When sandwiches 
 are wanted spread between bread and toast in oven. Mrs. F. C. 
 
 CHEESE SANDWICH. 
 
 Rub to a paste 44 pound of soft American cheese, adding 
 gradually 44 cup of thick cream. Season with 44 teaspoon of 
 salt, a saltspoon of white pepper, a dash of red pepper, and 
 Vz teaspoon of Worcestershire sauce. Mix and spread on thin 
 slices of unbuttered bread. 
 
 STRAWBERRY SANDWICHES. 
 
 Half cup of strawberries, 3 tablespoons pulverized sugar, 1 
 tablespoon butter, 46 teaspoon vanilla. Work butter to a cream. 
 Add sugar, beating well. Add strawberries last and beat smooth. 
 B. 
 
 CORONA SANDWICH. 
 
 Use rye bread; mash smooth a Petaluma cheese; stir into 
 it contents of a 10 cent bottle of stuffed olives chopped fine. 
 Season with cayenne and moisten with cream until consistency 
 to spread. C. C. C. B. 
 
 CHEESE AND HORSERADISH SANDWICH. 
 
 Mix 2 cream cheeses with a fork and moisten with 1 pint 
 cream, whipped; add 3 tablespoons horseradish, freed as much 
 as possible from the liquor; a dash of cayenne, and spread be- 
 tween white bread cut very thin. C. C. 
 
 SANDWICH PASTE. 
 
 Fifteen cents' worth of boiled ham, 1 hard boiled egg, 1 
 German pickle, 1 bottle stuffed olives, 3 green onions, % 
 Heinze's mustard, dash red pepper; chop very fine.
 
 86 SANDWICHES 
 
 ADDITIONAL RECIPES
 
 WHEN 
 
 1 YOU WANT QUALITY 
 
 IN 
 
 GROCERIES 
 
 Home-Made Cakes 
 
 Delicacies 
 Home-Made Bread 
 
 Fresh Fruit 
 
 S. J. Sill Company 
 
 SHATTUCK AT ALLSTON 
 
 cS^tof AU Spts. rnone eerie. 5204 
 I 
 
 hWsw
 
 Pies and Pastry 
 
 Some one has said that there is nothing an American house- 
 keeper can't make into a pie and when you look over the list 
 of articles she has used in this way you will believe the state- 
 ment. 
 
 PIE CRUST. 
 
 One coffee cup of flour, 1 scant teaspoon salt sifted. To this 
 rub in lightly with fingers 1 large tablespoon lard. After 
 thoroughly mixed, add 3 tablespoons cold water, and handle as 
 little as possible. Mrs. W. S. 
 
 PIE CRUST. 
 
 Three cups flour, 1 cup best lard; rub together with fingers 
 until flour is all absorbed; add % cup water in which is dis- 
 solved 1 tablespoon salt; add % cup more flour; do not handle 
 more than necessary. Better when several days old. A. F. S. 
 
 FAMILY PIE CRUST. 
 
 One and a half cups flour before sifting, scant % cup cot- 
 tolene, pinch of baking powder, pinch of salt, 3 tablespoons 
 cold water. L. K. 
 
 MERINGUE FOR LEMON PIE. 
 
 Whites of 2 eggs, beaten well, and add what gelatine will 
 stay on the point of a case knife; 2 tablespoons sugar and spread 
 on pie when nearly done, and brown slowly. Will not fall. 
 C. A. S. 
 
 ENGLISH PUFF PASTE. 
 
 To 1 cup of sifted flour add salt to taste and nearly half a 
 cup of w r ater. Mix with a spoon until the dough leaves the bowl. 
 Roll out thin and spread all over with lard, then sift flour over 
 the lard. Fold twice, roll out, spread with lard, sift with flour. 
 Do this 3 times. This will make 3 pie crusts, or can be made 
 into pattie crusts and filled with creamed oysters, mushrooms, 
 chicken or jelly. 
 
 LEMON PIE. 
 
 Two cups sugar, 1 cup butter, 3 cups hot water, yolks 4 eggs, 
 and white of 1 egg, juice and rind grated of 3 lemons, 2 heaping 
 tablespoons corn starch. When baked, heat remaining 3 whites
 
 PIES AND PASTRY. 89 
 
 of eggs with 1 tablespoon sugar and spread on top. Set in the 
 oven until browned. Makes 2 big pies or 3 small ones. S. D. 
 
 LEMON PIE. 
 
 Filling for lemon pie: Vz cup sugar, yolks of 3 eggs, juice 
 of one lemon (if lemons are small use l 1 /^), butter size of a wal- 
 nut, V-2 cup cream, pinch of salt, 2 rounded tablespoons of flour, 
 rubbed smooth with a little water. Put in double boiler and 
 let boil until thick. Beat into this mixture the well beaten 
 white of 1 egg. Bake crust first and fill with the above mix- 
 ture. Cover with well beaten whites of 2 eggs and 2 level tea- 
 spoons sugar. Set in oven and let brown. M. S. 
 
 ORANGE PIE. 
 
 One cup sugar creamed with 2 tablespoons butter. Beat 5 
 eggs light and add slowlv to butter and eggs, then add juice of 2 
 oranges and grated rind of 1 orange; then add % pint of 
 whipped cream. Bake in moderate oven. Mrs. W. S. 
 
 SOUR CREAM PIE. 
 
 One cup of sour cream, 1 cup chopped raisins, 1 cup sugar, 
 yolks of 4 eggs, Vz teaspoon ground cloves. Line pie plate with 
 pastry, fill with mixture and bake. Cover with meringue made 
 of the 4 whites of eggs. Mrs. T. B. R. 
 
 BANANA PIE. 
 
 Three bananas sliced, little sugar, 1 tablespoon cream, 10 
 cents whipped cream. L. K. 
 
 DATE PIE. 
 
 Two cups stoned dates, 1 lemon, flour, 3 tablespoons sugar, 
 2 tablespoons milk, butter. Stone the dates, cut them into bits, 
 and put with them the juice and the grated rind of a lemon, 
 the sugar and milk just enough to soften the dates. Fill a 
 lower crust with this, sprinkle very lightly with flour, put bits 
 of butter here and there, lay on an upper crust and bake. B. 
 
 MOCK CHERRY PIE. 
 
 (Made With Cranberries.) 
 
 One tablespoon cornstarch with % of a cup of cold water; 
 add to 1 cup of boiling water, and let boil five minutes. Cut 2 
 cups of cranberries in halves crosswise; cover with cold water, 
 and let stand 1 hour (when all the seeds will be drawn out), 
 then remove from the water. Add the cranberries, % cupful of 
 raisins seeded and chopped, 1 cup sugar. B. C. C.
 
 90 PIES AND PASTRY. 
 
 SWEET POTATO PIE. 
 
 Two and a half pints of well cooked potatoes, mashed; 2 
 pints sugar, 4 eggs, whites and yolks beaten separately; 1 pint 
 sweet milk, lump of good butter, cinnamon to taste, and a little 
 ginger. 
 
 BUTTER-SCOTCH PIE. 
 
 Two cups brown sugar, 2 tablespoons butter, 2 cups milk, 3 
 eggs, 2 tablespoons flour, 1 tablespoon vanilla, 1 tablespoon 
 powdered sugar. Cream the brown sugar with the butter. Add 
 to them the yolks of the eggs beaten very light, and the flour 
 rubbed smooth with a little milk. Put to this enough milk to 
 make 2 full cups. Heat the milk, sugar and butter together 
 with the flour, stirring constantly in a double boiler until the 
 mixture is smooth; then whip in the egg yolks. When the 
 whole thickens, take from the fire, flavor with the vanilla, turn 
 into a crust which has been previously baked, cover with a 
 meringue of the whites of the eggs beaten stiff with the pow- 
 dered sugar, and brown lightly in the oven. Z. 
 
 JELLY PIE. 
 
 Three tablespoons jelly (acid jelly is best), yolks 3 eggs, 1 
 tablespoon butter, 3 tablespoons sugar. Mix well. Put into 
 lined pie pan. When cooked to a jelly, take out of oven and 
 spread with meringue of 3 egg whites and brown. For 1 pie. 
 B. C. C. 
 
 PUMPKIN PIE 3 Pies. 
 
 Two heaping cups sifted pumpkin, 1 quart rich milk, 4 eggs, 
 3 teacups sugar, 1 tablespoon each of ginger, cinnamon and salt. 
 Then place in oven and put little pieces of butter on top. L. K. 
 
 PUMPKIN PIE. 
 
 One pint strained pumpkin, 1 pint milk (half cream is bet- 
 ter), 6 eggs, 1 cup brown sugar, 2 tablespoons brandy, % tea- 
 spoon cinnamon, pinch of ginger, 3 tablespoons melted butter. 
 Bake in slow oven. Mrs. M. S. 
 
 RAISIN PIE Delicious. 
 
 Two cups seeded raisins chopped fine. Put on stove with a 
 small amount of water and cook slowly until tender. 1 cup 
 sour cream, yolks of 3 eggs, 1 cup sugar, pinch of salt, pinch of 
 cloves, % teaspoon of cinnamon, ginger, and nutmeg. Add 
 raisins. Bake with one crust. Use whites of eggs for meringue, 
 or whipped cream may be substituted. A.
 
 PIES AND PASTRY. 91 
 
 BANBURY TURNOVERS. 
 
 One cup of raisins, 1 cracker, 1 cup sugar, 1 lemon and 
 grated rind, 1 egg. Stone and cut raisins into small pieces; add 
 sugar, egg lightly beaten, cracker finely rolled and lemon juice. 
 Roll a pastry %-inch thick and cut into 4-inch squares. Place 
 2 teaspoons mixture on each piece, moisten edges with cold 
 water. Fold into triangular shapes and press together. Bake 
 20 minutes in slow oven. H. S. 
 
 CHEESE CAKE. 
 
 One slice butter %-inch thick, 1 full cup of flour, 3 table- 
 spoons of sugar. Mix like pie dough and moisten with 1 beaten 
 egg, Roll and fix in a spring-form pan or any deep cake tin. 
 Mrs. F. F. C. 
 
 FILLING FOR CHEESE CAKE. 
 
 Fifteen cents Dutch (or cottage) cheese, 1 cup of sugar, 
 yolks of 3 eggs, grated rind and juice of 1 large lemon, 2 table- 
 spoons flour (level), 1 good slice of butter, melted; add the 
 beaten whites (stiff) of the eggs last thing. Then sprinkle % 
 cup of chopped English walnuts over the top before placing in 
 the oven. Bake % of an hour slowly. Mrs. F. F. C. 
 
 APRICOT SHORTCAKE. 
 
 When strawberries are out of season a delicious shortcake 
 can be made by using canned apricots between layers of the 
 usual "biscuit dough." Serve with the following dressing: % 
 cup maple syrup, 1 tablespoon butter. Boil until it spins a 
 thread. Pour gradually into the stiffly beaten whites of 2 eggs. 
 When cool add % cup whipped cream. Flavor with few drops 
 vanilla. 
 
 VEGETARIAN MINCE PIE. 
 
 Mix 1 pound of seeded raisins, 1 pound of currants, % 
 pound of candied cherries, % pound of citron and orange peel, 
 shredded, Vi pound of blanched almonds, chopped fine; a level 
 teaspoon of cinnamon, 4 tablespoons of sugar, the grated rind 
 of 1, and juice of 2, oranges; 1 cupful of dry cracker crumbs, 
 and a level teaspoon of salt; add sufficient grape juice to moist- 
 en. If you are not going to use this at once, do not add the 
 cracker crumbs until baking time. A. L. B. 
 
 FRUIT MINCEMEAT. 
 
 One cup chopped apples, 1 cup brown sugar, 1 cup seeded 
 raisins, 1 cup bread crumbs in 1 cup sweet cider, 2 rounding
 
 92 PIES AND PASTRY. 
 
 tablespoons butter, 1 beaten egg, 1 teaspoon each cinnamon and 
 mace, 1 cup cleansed currants, 1 cup chopped walnut meats. 
 Mix all together and add hot water to moisten as ordinary 
 mincemeat. Bake in 2 crusts. M. E. S. 
 
 MINCE MEAT Extra Fine. 
 
 One pound raisins, 1 pound currants, 1 pound beef suet, Va 
 pound candied orange and citron mixed, 1 pound sugar, 3 
 pounds apples, 1% teaspoons mixed spices, 1 tablespoon salt, 1 
 cup boiled cider, 1 cup nut meats chopped fine, grated rind of 
 2 lemons. C. A. S. 
 
 MINCE MEAT. 
 
 5 pounds of meat, 5 pounds of raisins, 5 pounds of currants, 
 5 pounds of apples, 2^ pounds suet, 1 pound Brazil nuts and 
 walnuts, V-2 pound lemon and orange peel, 2 pounds brown 
 sugar, 2 quarts sweet cider, 1 quart boiled cider, 2 teaspoons of 
 cinnamon, cloves, allspice and nutmeg. Cook meat in water 
 enough to cover. When tender let remain in water until cool. 
 Chop fine. Mix all dry ingredients then all liquids. Mrs. W. S. 
 
 TO GLAZE PASTRY. 
 
 Break an egg, separate the yolk from the white. Beat yolk 
 for a short time. When pastry is nearly baked, take it out of 
 oven, brush it' over with the beaten yolk, then put back in oven 
 to set glaze.
 
 PIES AND PASTRY. 93 
 
 ADDITIONAL RECIPES
 
 Puddings and Other Desserts. 
 
 RAISIN PUFFS. 
 
 Two cups flour, 3 teaspoons baking powder, 1 cup water, 2 
 tablespoons sugar, 1 cup chopped raisins, 2 tablespoons melted 
 butter, 2 eggs, % teaspoon cinnamon, a little cloves and nut- 
 meg. Steam 'Vz hour in buttered cups or 1 hour in mold. 
 
 Dressing. 2 cups water, % cup sugar, 1 tablespoon butter, 
 a little nutmeg; boil and thicken with a little flour. Mrs. E. B. 
 G. 
 
 CARROT PUDDING With Butter. 
 
 Grate 1 cup of raw potato, add 1 level teaspoon soda, 1 cup 
 grated raw carrot, 1 cup flour, 1 cup brown sugar, % cup each 
 of floured raisins and currants, Vz cup melted butter, Vz cup 
 citron, y 2 teaspoon cinnamon, % teaspoon cloves, V% teaspoon 
 nutmeg. Steam in mold for 3 hours. E. H. W. 
 
 CARROT PUDDING With Suet. 
 
 One cup grated raw carrots, 1 cup grated raw potato, 2 cups 
 flour thoroughly mixed with 1 teaspoon soda, 1 cup chopped 
 suet, 1 full cup brown sugar, 1 scant cup raisins, 1 teaspoon 
 cinnamon, % teaspoon cloves, % teaspoon nutmeg, y 2 cup 
 citron. Steam in closed mold 3 hours. Serve with whipped 
 cream or foam sauce. E. H. W. 
 
 FRUIT PUDDING. 
 
 Three eggs, % cup molasses (dark), 3 large apples, chopped 
 fine; 1 cup flour, 1 cup bread crumbs, teaspoon soda, 1 cup 
 raisins. Steam 2 hours. Any good sauce. M. D. B. 
 
 BLACK PUDDING. 
 
 Three cups flour, 1 cup molasses, 1 cup milk, 1 cup raisins, 
 butter size of an egg, 2 eggs, 1 teaspoon soda, 1 teaspoon cinna- 
 mon, % teaspoon cloves, % teaspoon ginger. Steam 3 hours. 
 Serve with any good pudding sauce. S. B. J. 
 
 STEAMED PUDDING. 
 
 Half cup melted butter (scant), 2 /s cup sugar, Vz cup walnuts 
 cut fine, y 2 cup raisins, 1 cup flour, 2 cups milk, 1 egg, % tea-
 
 PUDDINGS AND OTHER DESSERTS 95 
 
 spoon cinnamon, Vz teaspoon nutmeg, 1 teaspoon salt, 2 tea- 
 spoons baking powder. Steam 3 hours, and serve with any 
 kind of sauce or whipped cream. M. E. S. 
 
 PLUM PUDDING English. 
 
 One pound raisins, 1 pound currants, 1 pound suet, 1 pound 
 flour, 1 pound bread crumbs grated, 1 pound potatoes, 1 pound 
 figs, 1 teaspoon soda, Vz pound nuts, 1 cup molasses, Vz cup 
 orange, lemon, citron peel; 3 teaspoons nutmeg, 1 teaspoon each 
 of spices, 3 eggs. Cook 8 hours, by steaming in pudding molds. 
 C. L. S. 
 
 ENGLISH PLUM PUDDING. 
 
 One pint bread crumbs, 1 cup brown sugar, 1 cup syrup, 1 
 cup milk, 1 cup raisins, 1 cup currants, Vz cup citron, Vz cup of 
 brandy, 3 tablespoons suet, 4 tablespoons flour, 4 eggs, 1 table- 
 spoon each cinnamon, mace, nutmeg; Vz teaspoon cloves and 
 allspice. Steam 4 hours. Serve with hard sauce. Mrs. R. P. B. 
 
 THANKSGIVING PUDDING. 
 
 Chop 1 cup of raisins and mix with 1 cup of flour. Add 1 
 cup of brown sugar, 1 cup of chopped suet, Vz teaspoon each 
 of cinnamon, allspice and cloves; the juice and grated rind of 
 1 lemon, a little finely cut citron and salt to taste. Mix all to- 
 gether and add 1 cup of grated raw carrot and 1 cup of grated 
 raw potato, with a teaspoon of soda dissolved in the latter. 
 Stir well and steam or boil in a mold for 3 hours. 
 
 Sauce Cream together a large tablespoon of butter and a 
 cupful of pulverized sugar. Beat in the yolk of an egg and 
 when creamy stir in the beaten white, mixing all together light- 
 ly. Sprinkle with nutmeg. Mrs. O. M. M. 
 
 MOCK PLUM PUDDING. 
 
 Four slices of dry bread soaked in cup of water; cup of 
 either raisins, prunes or dry figs; spices; 3 eggs lightly beaten, 
 cup brown sugar, teaspoon baking powder. Boil in bucket for 
 \Vt hours. 
 
 TURKISH WAFERS. 
 
 Chop very fine dates, figs and walnuts. Roll in powdered 
 sugar. 
 
 OUR FAVORITE PUDDING. 
 
 Mix 2 cups bread crumbs, Vz cup butter, Vz cup molasses, 1 
 egg, 2 A cup raisins, Vz teaspoon soda dissolved in 1 cup sweet
 
 % PUDDINGS AND OTHER DESSERTS 
 
 milk, % teaspoon cloves, 1 teaspoon cinnamon, a pinch of mace 
 and salt, % cup orange peel and citron mixed, 1 cup walnuts. 
 Boil unceasingly for 3 or 4 hours in boiling water. Cook in 1 
 pound coffee can well greased. Serve with hard sauce. Mrs. 
 G. S. W. 
 
 STEAMED FIG PUDDING. 
 
 Ten soda crackers rolled fine, % pound dried figs chopped, 
 1 cup beef suet chopped fine, 1 cup brown sugar, 2 eggs, % tea- 
 spoon soda, Vz nutmeg, 2 tablespoons brandy. Steam 4 hours. 
 M. D. B. 
 
 PRUNE PUDDING. 
 
 One cup chopped raw prunes, 1 cup graham flour, 1 cup 
 sweet milk, 2 /z cup molasses or syrup, 2 eggs well beaten, 1 
 heaping teaspoon of soda, % teaspoon of cinnamon, cloves, nut- 
 meg. Steam 2 hours. 
 
 Sauce. Butter size of egg, 1 cup of sugar, juice of 1 lemon, 
 1 egg well beaten, 6 tablespoons boiling water added one at a 
 time. Place in hot water until hot and well mixed. Hard sauce 
 may be used if preferred. Mrs. C. P. H. 
 
 CHOCOLATE PUDDING. 
 
 One-quarter cup butter, 1 cup sugar, yolks of 2 eggs, % cup 
 milk, l^j cups flour, 3 teaspoons baking powder, whites of 2 
 eggs, 1% squares Baker's chocolate, % teaspoon salt, % tea- 
 spoon vanilla. 
 
 Cream the butter and add % the sugar gradually. Beat 
 yolks of eggs until thick and lemon-colored, and add, gradually, 
 remaining sugar. Combine mixtures, and add milk alternately 
 with flour mixed and sifted with baking powder and salt; then 
 add whites of eggs beaten until stiff, melted chocolate and va- 
 nilla. Bake in an angel-cake pan; remove from pan; cool; fill 
 the center with whipped cream, sweetened and flavored, and 
 pour around. 
 
 Chocolate Sauce. Boil 1 cup sugar, */& cup water, and a few 
 grains cream of tartar until of the consistency of a thin syrup. 
 Melt 1% squares Baker's chocolate and pour on gradually the 
 hot syrup. Cool slightly, and flavor with % teaspoon vanilla. 
 Mrs. H. T. 
 
 ORANGE PUDDING. 
 
 Juice of 4 oranges, yolks of 4 beaten eggs, % cup sugar, 
 whites of 4 eggs beaten stiff, 1 cup of cream whipped stiff. 
 Melt 1 tablespoon gelatine in very little hot water and add at 
 the last. S. B. J.
 
 PUDDINGS AND OTHER DESSERTS 97 
 
 PLAIN CUSTARD. 
 
 Scald 2 cups sweet milk in a double boiler; yolks of 4 eggs 
 beaten light; add to them 3 tablespoons sugar and 1 tablespoon 
 flour. Add this mixture to the milk, cook until it thickens, stirr- 
 ing constantly. Flavor with 1 teaspoon vanilla. M. X. M. 
 
 FANCY CUSTARD. 
 
 Prepare custard as given above and put alternate layers of 
 custard and pineapple, chopped nuts or cocoanut, until glass is 
 % filled. Beat whites of eggs stiff, sweeten and place on top of 
 custard. A cherry, chopped nuts or cinnamon or nutmeg may 
 be put upon the meringue or whipped cream. M. X. M. 
 
 STEAMED CUSTARD. 
 
 Take a fresh egg and beat it up quite lightly. Mix with it 
 V-j cup of milk. If the custard is liked sweet add a little sugar 
 and extract, or if with the flavor of salt add a pinch of salt. 
 Butter a cup, pour in the mixture and steam in boiling water 
 till set. If over-done it will get curdled. F. T. 
 
 GRAPE WHIP. 
 
 Half box gelatin, 1 pint grape juice, % cup cold water, % cup 
 sugar (or less if the grape juice is very sweet). Cover the 
 gelatin with the cold water and let it soak for % hour. Add 
 the sugar and stand the mixture over hot water and stir until 
 dissolved. Pour in the grape juice; put aside until partly jellied, 
 then beat with an ordinary egg whip until the whole mixture 
 is like the white of beaten egg. Turn at once into a mold to 
 harden. Orange may be substituted for the grape juice, and 
 makes a very delicate dessert. 
 
 COFFEE PUFF. 
 
 One egg beat thoroughly, add 2 /3 cup sugar and beat together; 
 1 tablespoon of corn starch mixed with a little milk and add to 
 the above. Make 1 strong cup of coffee and put in double boiler. 
 When good and hot stir in the above. Let boil until it thickens. 
 When cold add % pint of whipped cream; save out enough to 
 serve on top. F. N. L. 
 
 PEACH FLUFF. 
 
 Materials Whites of 2 eggs, 1 cup of peach pulp either 
 fresh or canned, % cup sugar, 1 tablespoon lemon juice. Beat
 
 98 PUDDINGS AND OTHER DESSERTS 
 
 eggs until stiff and dry. Add gradually fruit pulp and sugar 
 and lemon juice. Beat mixture until stiff. Place on ice until 
 ready to serve. Serve with cream or fruit sauce. K. D. G. 
 
 CREAM PUDDING. 
 
 Two and a half cups cream, 1 cup sugar, vanilla to taste. 
 Whip cream stiff, add sugar slowly. Dissolve package gelatin in 
 V-2 cup water and add to cream. Set on ice or in cool place till 
 stiff. 
 
 CORN STARCH PUDDING. 
 
 Three eggs, 1 tablespoon butter, 2 tablespoons cornstarch, 
 % cup sugar, 2 cups water, vanilla. 
 
 COFFEE CREAM. 
 
 One pint strong coffee, 1 cup sugar, 2 eggs, 2 tablespoons corn- 
 starch. Mix the starch and sugar thoroughly and add to boiling 
 coffee. Cook in a double boiler until done, and then pour 
 slowly over the beaten eggs. Serve in ten sherbet glasses with 
 whipped cream. B. R. P. 
 
 CHOCOLATE BLANC MANGE. 
 
 Half box gelatine, 1 pint cream or rich milk, 1 cup grated 
 chocolate, 12 tablespoons of sugar. Boil milk, then stir in 
 chocolate. Let come to a boil again, then add sugar and gela- 
 tine, and flavor to taste. Put in molds in a cool place. 
 
 PINEAPPLE SNOW. 
 
 One small can grated pineapple, 1 cup water, 4 dessert 
 spoons cornstarch, juice of 1 lemon, whites of 4 eggs, sugar to 
 taste. 
 
 Add pineapple to water in which the cornstarch has been 
 dissolved and boil for 20 minutes. Add juice of 1 lemon and 
 sugar to the beaten whites of eggs, and add to the boiled mix- 
 ture. Serve cold with cream. B. R. P. 
 
 MARSHMALLOW PUDDING. 
 
 One tablespoon Knox's gelatin, 1 cup warm water. Dissolve; 
 then add whites of 2 eggs, not beaten; 1 cup sugar. Beat % 
 hour. When thick add % can grated pineapple or any chopped 
 fruit or nuts. Pour in wet mold. Serve with cream. L. C. W. 
 
 MARSHMALLOW TRIFLE. 
 
 Cut % pound marshmallows into small pieces and mix with 
 % pint stiffly beaten cream flavored with sherry. Serve in
 
 PUDDINGS AND OTHER DESSERTS 99 
 
 frappe glasses with 2 or 3 strawberries or candied cherries on 
 top. A. T. S. 
 
 Marshmallows soaked in orange juice over night and served 
 in frappe glasses with whipped cream on top and 2 or 3 straw- 
 berries makes a pretty and light dessert. A. T. S. 
 
 PINEAPPLE PUDDING. 
 
 One pint cream, 1 cup sugar, 4 eggs, 1 quart can of sliced 
 pineapple. Pour the pineapple juice in a sauce pan, add sugar, 
 put on and boil till a good syrup, then add the eggs which 
 should be thoroughly beaten; cook a few minutes longer, stir- 
 ring all the time; when done, remove from fire and allow to be- 
 come cold. Add whipped cream and the finely chopped pine- 
 apple. Put the mixture in a mold and pack in ice and rock 
 salt. Allow to freeze about 4 hours. Mrs. T. B. R. 
 
 SNOW PUDDING. 
 
 Half box of Knox gelatin in a little cold water. Let it stand 
 10 minutes, then pour over it a pint of boiling water, 2 cups 
 of sugar, the rind and juice of 2 lemons. Let stand until it 
 begins to stiffen (which will be about 1 or 1% hours). Then 
 stir into it the whites of 2 eggs beaten to a stiff froth. Beat 
 all together until white and stiff; put into small glasses to 
 mold. When ready to use turn out on dish and serve with soft 
 custard. 
 
 SOFT CUSTARD. 
 
 Beat the yolks of the 2 eggs; add 3 tablespoons of sugar 
 and a pint of milk. Put on the stove and stir until it thickens. 
 Do not let it boil. S. D. 
 
 PRUNE SOUFFLE. 
 
 Whites of 4 eggs, 1 cup sugar, 1 teaspoon cream tartar; beat 
 till very stiff, then add 1 cup cooked prunes, stoned and 
 chopped. Bake very slowly for 1 hour, putting dish in pan of 
 water. Serve with cream, either whipped or plain. 
 
 PRUNE WHIP. 
 
 One big cup of prunes, stewed, pitted and mashed; whites of 
 2 eggs well beaten, V teaspoon cream tartar, ^4 cup of sugar, 
 a little vanilla. Mix together and put in oven for about 10 
 minutes. Serve cold with cream. Mrs. S. S.
 
 100 PUDDINGS AND OTHER DESSERTS 
 
 JELLIED PRUNES. 
 
 Pick over, wash and soak, % pound of prunes in 2 cups 
 cold water; cook in same water until soft. Remove prunes, 
 stone and cut in small pieces. To prune water add enough 
 boiling water to make 2 cups. Soak 2Y^ tablespoons granulated 
 gelatin in ^ cup cold water, dissolve in hot liquid; add 1 cup 
 sugar, % cup lemon juice, then strain; add prunes; mold and 
 chill. Stir twice while cooking to prevent prunes from settling. 
 L. K. 
 
 QUINCE TAPIOCA. 
 
 Cook tapioca in water until clear and thick as jelly. Sweeten 
 to taste, and flavor with nutmeg and lemon juice. Then put in 
 a buttered pudding dish, in layers, with chopped preserved 
 quinces. Cover the top with a meringue made of the whites 
 of 2 eggs, whipped stiff with 2 tablespoons of powdered sugar; 
 set it in a slow oven and brown delicately. Serve with the 
 syrup drained from the fruit as a sauce, or with whipped 
 cream. 
 
 APPLE CUP. 
 
 Put Vz pint milk in a sauce pan over the fire; moisten 3 
 tablespoons flour with a little cold milk; stir it into the hot 
 milk and stir until smooth and thick. Take from fire and add 
 beaten yolks of 4 eggs. Beat whites of eggs to a stiff froth and 
 stir them in. Have nice sound apples pared and chopped fine. 
 Mix them in the batter; fill into greased custard cups; stand in 
 a pan of boiling water and bake in a moderate oven about 15 
 or 20 minutes. Serve hot with hard or foam sauce. Mrs. E. J. 
 McK. 
 
 APPLE DUMPLING. 
 
 One pint flour, 1 tablespoon lard, 1 teaspoon baking powder, 
 salt, cold water; roll out and put Vz apple in each. L. K. 
 
 AMBER PUDDING. 
 
 Cook together 1 pound of pared and cored apples, 3 ounces 
 of butter and the juice and grated rind of a lemon, until tender. 
 Remove from the stove and stir in the beaten yolks of 3 eggs; 
 then bake the mixture in pie crust. When brown spread with 
 a meringue of the whites beaten light with 3 tablespoons sugar, 
 and let this brown. Mrs. O. M. M.
 
 PUDDINGS AND OTHER DESSERTS 101 
 
 MINUTE PUDDING. 
 
 Scald 2 cups milk in a double boiler; mix 1 cup flour smooth 
 with 1 cup cold milk, 2 beaten eggs, and salt. Add 2 cups boil- 
 ing water to hot milk. When it boils add the flour and egg mix- 
 ture; stir and beat for a minute, then cook 10 or 15 minutes. 
 Serve with lemon sauce. L. K. 
 
 COTTAGE PUDDING. 
 
 Two heaping cups flour, 2 teaspoons baking powder, % tea- 
 spoon salt, 1 egg, % cup sugar, 2 tablespoons melted cottolene, 1 
 cup milk. Bake in moderate oven. L. K. 
 
 SPONGE PUDDING. 
 
 Half cup flour, J /4 cup sugar, 1 pint milk, boiled ; L 4 cup butter, 
 yolks of 5 eggs, whites of 3 eggs. Mix the sugar and flour, wet 
 with a little cold milk, and stir into the boiling milk. Cook un- 
 til it thickens and is smooth. Add the butter and when well 
 mixed, stir it into the well-beaten yolks of the eggs. Then add 
 the whites beaten stiff. Rake in cups or in a shallow pan, in 
 a hot oven. Stand the dish in a pan of hot water, while in the 
 oven. Serve with cream sauce. This is fine. E. C. 
 
 DATE PUDDING. 
 
 Three eggs beaten separately, % cup sugar, pinch of salt, V<z 
 cup of dates (cut up) and dusted with flour; % cup English 
 walnuts (chopped), 1 cup bread crumbs, 1 teaspoon of baking 
 powder in the bread crumbs. Bake in buttered dish and place 
 in pan of water for about % hour. Serve with whipped cream 
 or anv preferred sauce. Mrs. F. F. C. 
 
 FIG PUDDING. 
 
 Whites of 8 eggs beaten stiff, 1 cup of sugar, % pound of 
 figs chopped fine, flavor with vanilla. Bake in slow oven 15 
 or 20 minutes. Eat with whipped cream. M. D. B. 
 
 BAKED INDIAN PUDDING. 
 
 Two tablespoons of Indian meal, % cup molasses, 1 quart 
 milk, 1 egg, butter % the size of an egg, % tablespoon ginger, 
 1 teaspoon salt. Boil 1 pint of the milk, and pour it boiling on 
 the meal, then turn in the molasses, and next the cold milk, 
 butter, ginger, salt, and egg. Bake 1 hour in a moderate oven. 
 Serve with cream.
 
 102 PUDDINGS AND OTHER DESSERTS 
 
 INDIAN PUDDING. 
 
 Two and a half pints of milk, 3 tablespoons corn meal, y?, 
 cup molasses. Cook together in sauce pan until quite thick; 
 then add Va pint cold milk, 1 egg, 1 tablespoon butter, 2 tea- 
 spoons salt, Vi: teaspoon cinnamon. Bake slowly several hours. 
 
 DELICIOUS RICE PUDDING. 
 
 Boil 2 tablespoons of rice until done and dry. Then add 1 
 pint milk, a pinch of salt, a small piece of butter. Put in the 
 range to boil. Beat the yolks of 2 eggs with 4 tablespoons 
 sugar. Pour milk and rice over the egg and sugar while boiling, 
 stirring all the time to keep from curdling. Beat whites of eggs 
 and spread over the top. Put in oven to brown slightly. E. W. 
 C. 
 
 QUEEN OF PUDDINGS. 
 
 One pint fine sifted bread crumbs, 1 quart milk, 1 cup sugar, 
 grated rind of 1 lemon, 4 eggs, yolks only; piece of butter size 
 of egg. Bake, but do not allow to become watery. Spread a 
 glass of currant jelly on this and add the well-beaten whites of 
 the eggs mixed with 5 tablespoons sugar and juice of lemon. 
 Place in oven to brown. H. W. M. 
 
 DAINTY DESSERT. 
 
 fake cup cakes 2 or 3 days old and hollow them out care- 
 fully into little cups. Fill with cut and sweetened strawberries 
 and serve with a spoonful of whipped cream on top. Mrs. 0. 
 M. M. 
 
 SNOW SAUCE. 
 
 Cream together 2 tablespoons butter, 1 cup of powdered 
 sugar and a whole egg. When smooth add a speck of salt and 
 a teaspoon of vanilla. Just before serving blend carefully with 
 a cup of whipped cream. B. C. C. 
 
 STRAWBERRY CREAM OR SAUCE. 
 
 One cup berries mashed; sweeten to taste; beat in whites 
 of 2 eggs. Pour over cakes and serve. L. K. 
 
 A NICE PUDDING SAUCE. 
 
 Four tablespoons butter, 3 tablespoons thick cream, 1 cup of 
 powdered sugar, yolks of 3 eggs. Beat all well together, and 
 just before serving, stir in the whites that have been beaten 
 stiff. Flavor to taste. M. E. S.
 
 PUDDINGS AND OTHER DESSERTS 103 
 
 FOAM SAUCE. 
 
 Into the beaten yolk of 1 egg stir 1 teaspoon of flour mixed 
 with 2 tablespoons sugar. Set the dish into hot water and pour 
 into the mixture 1 cup boiling water, stirring well. Cook for 
 5 or 10 minutes; then beat into it the white of 1 well-beaten egg. 
 E. H. W. 
 
 RICE CREAM SHAPE Very Good. 
 
 One-half ounce gelatine, 1 cup milk, 1 cup boiled rice, 2 
 cup cream, whites of 4 eggs; flavor with lemon and a few drops 
 almond. Soak gelatine in a little milk; boil the cup of milk, 
 add the gelatine, rice and sugar. When partly stiff add the 
 cream and whites of eggs separately. Pour into molds and 
 serve w r ith cream or a custard made from the yolks of eggs.
 
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 At All Fountains, Grocers and Druggists 
 
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 Cakes. 
 
 BAKING CAKE. 
 
 The general rule in baking cake is to bake in a rising heat. 
 After the heat has "set" the minute air cells or made them firm, 
 then decrease the heat. If heat be suddenly withdrawn, or very 
 much lowered, a cake, though fully risen, will fall. 
 
 DELICATE CAKE. 
 
 One cup of butter, 1 cup of milk, 3 cups of sugar, whites of 
 8 eggs, 4 cups of flour (after sifting), 2 teaspoons yeast powder. 
 Flavor. Mrs. C. P. H. 
 
 COMPANY CAKE. 
 
 Sift 2 teaspoons baking powder into 3 cups of sifted flour. 
 Beat 4 eggs; add 2 cups fine sugar; stir gradually into eggs; Vz 
 cup cold water. Add lightly prepared flour. Lastly stir in % 
 cup of melted butter. Flavor. Mrs. C. P. H. 
 
 POTATO CAKE. 
 
 Mix in following order: 2 cups sugar, 1 cup butter, 4 eggs 
 (whites beaten separately), % cup of milk, 1 cup mashed pota- 
 toes, 1 scant cup of chocolate, 2 cups of flour, V-2 teaspoon of 
 cinnamon, 1 teaspoon of cloves, 1 teaspoon of alspice, 1 cup of 
 chopped walnuts, IVs teaspoons of baking powder. S. V. D. 
 
 ONE-EGG LAYER OR LOAF CAKE Delicious. 
 
 Two cups flour, 1 cup sugar, use vanilla or lemon flavoring, 
 2 heaping teaspoons baking powder. Sift all together in bowl. 
 Add 1 cup of sweet milk, 3 tablespoons of melted butter, and 
 drop in the unbeaten egg. Stir all together and bake in 2 layers 
 in well-buttered pans that have been sprinkled with dry flour. 
 This recipe can be used in lots of different ways. By adding 1 
 cup of seeded raisins, and a little citron makes a delicious loaf 
 cake or cup cakes and different fillings. It is always light and 
 delicious. J. P. B. 
 
 ONE-EGG CAKE. 
 
 One heaping tablespoon of butter, melted; 1 cup sugar, yolk 
 of 1 egg, % cup of milk, 1 cup of flour with 1 teaspoon baking
 
 106 CAKES 
 
 powder, pinch of salt, 2 tablespoons ground chocolate, white of 
 1 egg beaten stiff lastly. Mrs. F. F. G. 
 
 A RICH, DELICIOUS CAKE (No Eggs or Milk.) 
 
 Cream together % cup butter and 1 cup sugar, 1 teaspoon 
 each of cinnamon, nutmeg, allspice and cloves; add 1 cup seeded 
 raisins. Stir a teaspoon of soda into a little warm water; stir 
 it into 1 cup sour apple sauce. Let it foam over the ingredients 
 in the bowl; mix well, then add 2 cups flour. Bake in loaf. 
 (Cook apple sauce without sugar.) 
 
 1-2-3-4 CAKE. 
 
 One cup butter, 2 sugar, 3 flour, 4 eggs, 1 cup cold water, 3 
 teaspoons baking powder. L. K. 
 
 SWEET CREAM CAKE. 
 
 Break 2 eggs into a cup. Fill the cup up with sweet cream. 
 Pour into mixing bowl. Add 1 cup white sugar. Mix. Add 1 
 full cup Hour sifted with 1 teaspoon baking powder. Flavor. 
 
 SOUR CREAM CAKE. 
 
 Break 1 egg into a cup, fill the cup with sour cream, thin. 
 Pour into mixing bowl. Add 1 cup sugar; mix. Add 1% cups 
 flour sifted with a scant % teaspoon of soda. Pinch of salt. 
 Flavor. 
 
 CAKE "Lightening," or "Quick." 
 
 Dry: One and a half cups flour, % cup sugar, 2 teaspoons 
 baking powder, % teaspoon salt. Liquid: One-quarter cup 
 melted butter. Break 2 eggs into cup and fill up with milk. 
 Pour liquid into dry ingredients. Flavor. Beat 2 minutes. 
 Spread batter thicker around edges. Use cool oven. 
 
 TAFT CAKE. 
 
 One and a half cups sugar, 2 cups flour, 2 level teaspoons 
 soda, 2 level teaspoons cinnamon, % teaspoon cloves, 3 table- 
 spoons cornstarch, % teaspoon nutmeg. Sift all together. Toss 
 in 1 cup walnuts, 1 cup raisins; stir all together. One and a 
 half cups apple sauce, % cup melted butter. Beat well together. 
 Bake 1 hour. Mrs. R. P. B. 
 
 GRANDMOTHER'S CAKE. 
 
 Two eggs, V-2 cup butter, IMj cups sugar, 3 cups flour, 1 cup 
 milk, 1 teaspoon cream tartar, % soda spice. Mrs. J. L. W.
 
 CAKES 107 
 
 SPONGE CUP CAKES. 
 
 2 eggs, 1 cup sugar, 4 tablespoons water, 1 cup flour, 1 tea- 
 spoon baking powder, 1 teaspoon flavoring. B. R. P. 
 
 SPONGE CAKE. 
 
 1 cup sugar, Mi cup milk and warm water, 4 eggs, 1 cup 
 flour, 1 teaspoon baking powder, flavoring. Mix yolks of eggs 
 and sugar to a cream; add water, then flour with baking pow- 
 der; last whites of eggs beaten to a froth. Bake in rather slow 
 oven M. D. B. 
 
 VELVET SPONGE CAKE. 
 
 2 eggs beaten light; beat in 1 cup of powdered sugar, l /2 cup 
 flour. Next Vi cup flour sifted with 1 teaspoon baking powder, 
 and lastly Vz (scant) cup of boiling water, very gradually. 
 Bake gradually in buttered tin. W. S. 
 
 CREAM SPICE CAKE. 
 
 Two cups brown sugar, 2 cups flour, V* cup butter, 1 cup 
 sour cream, 3 eggs, 1 teaspoon soda, 2 teaspoons each of cinna- 
 mon (scant), cloves and allspice, and a little nutmeg. Mrs. 
 W. S. 
 
 CHINESE NUT CAKE. 
 
 One cup butter, 2 cups sugar, 1 teaspoon each cinnamon and 
 nutmeg, % teaspoon allspice, % teaspoon salt, 1 M> cups chopped 
 walnuts, 4 eggs, beaten separately, 3 cups flour with 2 teaspoons 
 baking powder, 1 cup water. Bake 45 minutes for loaf, 15 
 minutes for layers. Moderate oven. M. X. M. 
 
 BOILED RAISIN CAKE Fine. 
 
 Cover 1V6 cups raisins (seeded) with boiling water and let 
 simmer for 20 minutes. Then allow to cool. Sift together 1% 
 cups flour and 1 teaspoon soda. Cream % cup sugar with 1 A 
 cup of butter. Add to this % cup of the raisin water and 1 
 egg beaten lightly (yolk and white) and a little of the flour. 
 Beat lightly and then add the rest of the flour, together with Va 
 teaspoon nutmeg, 1 teaspoon cinnamon, and 1 tablespoon grated 
 cocoa or chocolate. Flour raisins and Vz cup English walnuts 
 and add. Beat thoroughly, pour into pan lined with greased 
 paper and bake in moderate oven. E. C.
 
 108 CAKES 
 
 ENGLISH SODA CAKE. 
 
 Two pounds flour, % pound lard, % pound butter, 1 pound 
 sugar (light brown), 1% pounds currants, % pound citron, 2 
 teaspoons soda, 4 eggs. Mix dry ingredients first; put together 
 with as much milk as will make a medium batter. Bake in very 
 slow oven 2 hours. 
 
 TUMBLER CAKE. 
 
 One tumbler sugar, 1 tumbler flour (sifted twice), 1 tea- 
 spoon baking powder. Break 2 eggs in tumbler; fill glass with 
 milk; add 3 tablespoons melted butter; mix all together and 
 flavor with vanilla. S. B. J. 
 
 HARD TIMES CAKE. 
 
 One cup sugar. 1 cup hot water, 1 cup raisins, 2 cups flour, 3 
 tablespoons shortening, 1 cup chocolate, spices to taste, cinna- 
 mon, mace and clove; 2 teaspoons baking powder; nuts if de- 
 sired. Boil sugar, raisins, shortening 5 minutes. Let cool and 
 bake in layers, \vith soft filling. C. W. S. 
 
 CHOCOLATE SPICE CAKE. 
 
 .One-half cup butter, 1 cup sugar, % cup milk, 2 eggs, \Vz 
 teaspoons baking powder, 1% cups flour, to which add % tea- 
 spoon clove, % teaspoon nutmeg, % teaspoon cinnamon, 4 tea- 
 spoons grated chocolate. L. C. W. 
 
 ECONOMICAL SPICE CAKE. 
 
 One cup brown sugar, 1 cup water, 2 cups raisins cut fine, 
 Va or V cup shortening (Crisco), 1 teaspoon cinnamon, % tea- 
 spoon cloves, a /4 teaspoon nutmeg, Vz teaspoon salt. Mix and 
 let boil 3 minutes (stirring). Let cool and add 1 teaspoon soda 
 dissolved in hot water, 2 cups flour unsifted (level), % tea- 
 spoon baking powder in flour. Bake in moderate oven about 
 40 minutes. H. W. M. 
 
 SPICE CAKE. 
 
 One cup brown sugar, y 3 cup butter, V-2 cup strong coffee, V-2 
 cup chopped raisins, % cup chopped walnuts, \ 2 /$ cups flour, 
 sifted before measuring, % teaspoon each of cloves, cinnamon 
 and soda, 1 egg. Bake in loaf. B. R. P. 
 
 SPICE CAKE (Delicious). 
 Three eggs, save the white of one for frosting, 1 full cup of
 
 CAKES 109 
 
 brown sugar, % cup of white sugar, 1 cup sour cream with 
 soda enough to sweeten, perhaps Vz teaspoon, 3 tablespoons 
 olive oil, 1 teaspoon cinnamon, 1 teaspoon vanilla, % nutmeg 
 grated, 1% cups of flour, almost 2 cups, 1 teaspoon salt, 1 tea- 
 spoon baking powder (heaping). Cook in slow oven. 
 
 Frosting White of 1 egg, well beaten, 1 teaspoon cold 
 water, 1 cup powdered sugar, vanilla. Mrs. S. S. 
 
 SPICE CAKE (Use all the time very good). 
 
 One cup butter, 1 cup sour milk, 2 eggs, 1 teaspoon soda, % 
 teaspoon ginger, 2 teaspoons cinnamon, 2 cups sugar, 3 cups 
 flour, 1 cup raisins, Va teaspoon cloves, 1 teaspoon nutmeg. 
 L. K. 
 
 APPLE SPICED CAKE. 
 
 One cup sugar, YT, cup butter, 1 cup sour apple sauce (hot), 
 V-2 teaspoon cinnamon, % teaspoon cloves, Vz teaspoon nutmeg, 
 1 pinch of salt, 1 cup of raisins, chopped, 1 cup of English wal- 
 nuts, chopped, 1% cups flour with 1 level teaspoon soda mixed 
 in it (no eggs, no milk). Bake in a loaf, slowly. Mrs. F. F. C. 
 
 DRIED APPLE CAKE. 
 
 Soak 2 cups dried apples over night. In the morning drain 
 and chop fine; add 1 cup of molasses and let boil slowly on the 
 back of the stove until the molasses has thickened; let cool. 
 Add the following: 1 cup of butter, 1% cups brown sugar, 3% 
 cups flour, % cup sour milk, 3 eggs, 1 teaspoon soda, pinch of 
 salt, cloves, allspice and cinnamon, teaspoon of each. M. D. B. 
 
 MY SISTER'S BREAD CAKE Fine. 
 
 Piece of dough large enough for a loaf, 1% cups sugar, % cup 
 butter, 1 A cup milk, 3 eggs beaten separately, 1 small teaspoon 
 saleratus, 1 teaspoon cinnamon, ^ teaspoon nutmeg, % teaspoon 
 cloves, 1 cup chopped raisins, 1 cup currants. Mix thoroughly 
 together and then knead into loaf well. Add whites of eggs 
 last. Let raise 20 minutes and bake 1 hour, or until cooked. 
 Mrs. J. M. F. 
 
 QUICK COFFEE CAKE. 
 
 Two cups flour (sifted), 2 teaspoons baking powder, % cup 
 sugar, % teaspoon of salt, 1 tablespoon melted butter, 1 egg, 
 sweet milk to make a thin batter. Pour in pan and put % cup 
 of sugar and. sprinkle cinnamon on top and bake in a moderate 
 oven. S. E. D.
 
 110 CAKES 
 
 GINGER CAKE WITHOUT BUTTER OR EGGS. 
 
 One cup molasses, 3 tablespoons of melted lard, 1 teaspoon 
 allspice, 1 teaspoon cloves, 2 teaspoons ginger, 1 teaspoon cinna- 
 mon, 1 teaspoon salt, 1 cup of boiling water, 1 cup of raisins, 
 enough flour to thicken. Bake in slow oven. Mrs. F. H. L. 
 
 SOFT GINGERBREAD. 
 
 Mix in order in which given, 1 cup granulated sugar, 1 cup 
 butter, yolks of 3 eggs, beaten, 1 cup Orleans molasses, 1 cup 
 buttermilk or sour cream with 2 teaspoons soda in milk, 2% 
 cups flour with 1 teaspoon baking powder, 1 teaspoon lemon, 1 
 teaspoon ginger, 1 teaspoon allspice, beaten whites of the 3 eggs 
 whipped in with the last of the flour. Bake slowly. S. D. 
 
 FRUIT GINGERBREAD. 
 
 One cup sugar, 1 cup New Orleans molasses, 1 slice butter, 
 Vz inch thick (melted), 1 teaspoon cinnamon, 1 teaspoon ginger 
 (scant), 1 teaspoon soda in 1 cup of boiling water, 3 cups of 
 flour, 1 cup chopped raisins, 1 cup chopped walnuts, 2 egg 
 dropped in whole the last thing. Bake in slow oven. Mrs. F. 
 F. C. 
 
 SOFT (PLAIN) GINGERBREAD. 
 
 One-half cup sugar, Vi cup butter or Crisco, 2 eggs beaten 
 separately, 1 cup New Orleans molasses (scant), 1 teaspoon cin- 
 namon, 2 teaspoons ginger (scant), % teaspoon allspice, 2 cups 
 flour. Stir well into batter % cup sour milk with 1 level tea- 
 spoon soda in it. Bake in slow oven. Mrs. F. F. C. 
 
 NOVELTY GINGERBREAD. 
 
 Cream together % cupful of sugar and % cupful of butter. 
 Add Vz cupful of molasses and % cupful of hot water in which 
 is dissolved 1 teaspoon of soda. Beat this mixture thorough- 
 ly and add 1 beaten egg and 1 teaspoon of ginger. Stir in 1% 
 cups of flour, beat hard and pour into long, shallow pan. When 
 baked cut across and remove half from the pan. Cover the 
 other half with marshmallows and return to the oven until they 
 are soft and puffy. Then put the other half of the cake on 
 top and press down gently. Serve warm. Mrs. O. M. M. 
 
 GERMAN APPLE CAKE. 
 
 Beat the yolks of 2 eggs and add l a /2 cups of milk, 1 tea- 
 spoon of melted butter, % teaspoon of salt and 2 cups of flour 
 sifted with three teaspoons of baking powder. Stir in the beat-
 
 CAKES 1 1 1 
 
 en whites last and pour the batter into a shallow pan. Cover 
 with sliced apples, sprinkle with sugar and cinnamon and bake. 
 Mrs. O. M. M. 
 
 DUTCH PEACH CAKE. 
 
 Separate 2 eggs, beat the yolks, add a cup of milk, a table- 
 spoon of melted butter, % teaspoon of salt and IVn cups flour; 
 beat thoroughly, add 2 level teaspoons of baking powder, beat 
 again, and fold in the well-beaten whites of the eggs. Pour this 
 into a shallow baking pan, cover the top with halves of pared 
 peaches, dust with Vz cup of sugar, and bake in a moderately 
 quick oven a half hour. Serve warm, with milk or cream. 
 This will serve six or eight people. The recipe is easily divided. 
 
 A CHILD'S BIRTHDAY CAKE. 
 
 For a child's birthday party bake little cakes in gem pans. 
 When ready for icing, make a small hole in the top of each 
 cake and slip in a tiny doll the penny variety will do. Then 
 ice as desired. The icing will hold the doll in place, and each 
 little girl will be delighted with a dolly cake. Z. 
 
 FRUIT CAKE (EXCELLENT FOR WEDDING CAKE). 
 
 Eleven eggs, % pound butter, 3 cups brown sugar, 1 cup New 
 Orleans molasses, Vz cup sour cream, % cup strong black coffee, 
 1 cup ground chocolate, 2 pounds raisins, 2 pounds dried cur- 
 rants, % pound citron, Vz cup chopped walnuts, Vz cup pressed 
 figs, Vz cup currant or grape jelly, 1 tablespoon of cinnamon, 
 clove, allspice, % teaspoon mace, % teaspoon vanilla, as much 
 flour as can be mixed with a spoon, 1 teaspoon baking soda, % 
 teaspoon baking powder; cream butter and sugar; add yolks of 
 eggs 1 at a time, unbeaten; beat well; then jelly, chocolate and 
 spices; beat well; then add cream and coffee, then flour and 
 whites of eggs, well beaten. Sift baking powder and soda with 
 flour; last fruit and nuts well floured. Mix well with hands. 
 Hake in very slow oven 3 or 4 hours. Line pan with well 
 greased paper. This cake is best if baked in one large loaf. 
 A. L. B.
 
 112 CAKES 
 
 ADDITIONAL RECIPES
 
 CAKES 113 
 
 ADDITIONAL RECIPES
 
 SPECIAL MOULDS 
 Frozen Puddings, Bricks and Punches for All Occasions 
 
 When you want the Best call up Berkeley 2603 
 
 "PEX" 
 
 Shattuck at Bancroft 
 
 Phone Berkeley 152 
 
 R. J.WRIGHT 
 
 GROCERY 
 
 2801 Telegraph Ave., Cor. Stuart 
 Berkeley, Cal. 
 
 KODAKS AND SUPPLIES 
 DRUGS AND CHEMICALS 
 
 Delivery service at the other end 
 of your phone Berk. 147 & 148 
 
 Berkeley Pharmacy 
 
 Martin and Clayworth 
 2134 Shattuck Ave. Berkeley, Cal. 
 
 Patty Cake! 
 
 Patty Cake! 
 
 Baker's man! 
 Bake us a cake 
 As fast as you can. 
 Bake it with COAL, 
 Bake it with WOOD, 
 Get them from ALPINE; 
 They're sure to be gfood. 
 
 Alpine 
 
 COAL 
 WOOD 
 
 B. 1810 
 
 Berkeley 48 
 
 2146 Center St. 
 Berkeley 
 
 Stu6io Sljop 
 
 ~2>avis 3? Oliver 
 
 DECORATIVE NEEDLE WORK 
 
 Exclusive Designs for Stamping 
 Gifts for all occasions 
 
 ORIENTAL FABRICS AND NOVELTIES 
 
 Mrs. Minnie R. Churchill 
 
 1641 Euclid Avenue, Berkeley, Cal. 
 
 Direct Importer of 
 Mandarin Coats, Kimonos, Dress Patterns and Laces, unusual 
 
 novelties especially suited for prizes and gifts. 
 
 Her stock includes many fascinating and novel things that will 
 
 solve your Christmas difficulties. 
 
 Hours 9 a. m. to 5:30 p. m. 
 Phone Berkeley 2401
 
 Layer Cakes. 
 
 CREAM CAKE. 
 
 One and one-half cups sugar in mixing pan. Cut about ^ 
 inch from a square of butter, break into pieces and drop on 
 top of the sugar. Set in the oven for about a minute or until 
 the butter begins to soften. Take out and beat about 2 min- 
 utes; whip in beaten yolks of 3 eggs; add a cup of milk and 1% 
 cups of flour with 2 teaspoons of baking powder. Flavor with 
 1 teaspoon vanilla. Bake in 3 layers. 
 
 Filling Whip 1 pint of pastry cream, add 2 tablespoons 
 sugar and 1 teaspoon vanilla. Spread between layers and on 
 top with sliced bananas. S. D. 
 
 DATE CAKE. 
 
 Five eggs, 1 cup sugar (granulated), 2 heaping tablespoons 
 flour, 1 teaspoon baking powder, 1 pound chopped dates, 1 cup 
 chopped w r alnuts, little vanilla. Beat yolks and sugar, flour and 
 baking powder sifted together, nuts, dates, vanilla and lastly 
 whites of eggs, well beaten. Bake in moderate oven in two lay- 
 ers. When cold, add whipped cream filling. 
 
 DATE CAKE. 
 
 Three-quarters cup butter (scant), 1 cup flour, 1 cup sugar, 
 % cup water, 1 cup walnuts, % cup dates, 2 eggs, % teaspoon 
 soda. Loaf or layer. 
 
 Date Filling White of 1 egg, 1 cup sugar boiled, Vz cup 
 dates. Mrs. R. P. B. 
 
 FIG CAKE. 
 
 One-quarter cup butter, 2 eggs, 2 teaspoons baking powder, 
 */3 cup of sugar, V4 cup milk, l 1 /^ cups flour, 2 teaspoons vanilla. 
 Cream butter and sugar, add beaten yolks, then milk, then sift 
 flour with baking powder and add to other ingredients; add 
 vanilla and pour into 2-layer cake tins, and bake in hot oven. 
 Spread with fig filling. Save 3 teaspoons of filling and add to 
 beaten white of 1 egg and Va cup of powdered sugar. Cover 
 with this frosting. 
 
 FIG FILLING. 
 
 One-half pound figs, finely chopped, % cup sugar, y 3 cup
 
 116 LAYER CAKES 
 
 boiling water, 1 tablespoon lemon juice. Mix ingredients in the 
 order given and cook in double boiler until thick enough to 
 spread. Spread while hot. Figs may be chopped by forcing 
 through meat chopper. Mrs. H. T. 
 
 LEBKUCHEN. 
 
 Four eggs, 2 cups brown sugar, ^ teaspoon cloves, }4 tea- 
 spoon allspice, 1 teaspoon cinnamon, 1 cup chopped blanched 
 almonds, 1 cup chopped citron, 4 tablespoons chocolate, 2 table- 
 soons molasses, 2 cups flour, 2 teaspoons baking powder. Bake 
 in 2 square tins. 
 
 Frosting One cup granulated sugar, 2 tablespoons choco- 
 late, 1 A teaspoon vanilla with 2 tablespoons water. Boil until 
 it threads. Pour over cakes and spread. Cut in squares when 
 about cool. A. T. S. 
 
 HARLEQUIN CAKE. 
 
 Three-fourths cup butter, 2 cups sugar, 1 cup milk, 3 eggs, 
 
 2 teaspoons baking powder, 2 cups flour. Cream butter and 
 sugar; add yolks well beaten, then milk, then flour and baking 
 powder; well beaten whites last. Divide this into four parts; 
 have two parts white, one part pink (with fruit coloring), and 
 one chocolate. Spread layers with boiled icing. 
 
 Icing. One cup sugar boiled in 4 tablespoons water. When 
 it ropes from spoon, add to the well beaten white of 1 egg. 
 Beat well and add flavoring. Mrs. W. S. 
 
 SIMPLE LAYER CAKE. 
 
 One cup flour, 1 cup sugar, 2 teaspoons baking powder; sift 
 
 3 times. Into same measuring cup break 2 eggs, 3 tablespoons 
 of melted butter. Fill cup with milk. Stir into flour; beat to- 
 gether. Flavor. Mrs. C. P. H. 
 
 OLD FASHIONED LAYER CAKE. 
 
 Materials One cup of butter (scant), 2 cups sugar, 4 eggs, 
 3 cups of flour sifted twice, 1 cup sweet milk, 3 teaspoons bak- 
 ing powder. Way of preparing. Divide into 3 parts. To the 
 third part add % cup of molasses and spices, cinnamon, allspice, 
 cloves, mace, 2 teaspoon of each, add a trifle more flour, put 
 together with frosting. Spiced layer in middle. 
 
 Frosting. Whites of 2 eggs; 2 cups of bar sugar; 1 grated 
 lemon and juice. E. W. C.
 
 LAYER CAKES 117 
 
 LIGHTNING CAKE. 
 
 One cup sugar, 1 cup flour, 2 small teaspoons baking powder. 
 Sift together 3 times. (2 eggs, 4 tablespoons melted butter. Put 
 in cup and fill with milk.) Beat all together. Bake either loaf 
 or 2 layers. 
 
 Chocolate Icing. One cup brown sugar, 2 large spoons choc- 
 late, piece of butter size of a walnut. Mix and stir in 2 table- 
 spoons of coffee, hot. 
 
 Chocolate Icing. One and one-half cups sugar, 3 large 
 kitchen spoons of chocolate, water to mix, boiled; slice of but- 
 ter, thin, makes it stick to cake and not crumble. Mrs. R. P. B. 
 
 LILY CAKE. 
 
 One cup butter, 1 cup sugar, % cup milk, 1% cups flour, 2 Ms 
 teaspoons baking powder, whites of 3 eggs, j/j teaspoon lemon 
 or % teaspoon of vanilla extract. This will make a nice layer 
 cake if divided into half and frosted with either white or any 
 frosting one may desire. Mrs. G. S. W. 
 
 POTATO FLOUR CAKE. 
 
 Four eggs, 1 cup sugar, Ms cup potato flour, 1 teaspoon bak- 
 ing powder, Ms teaspoon salt, flavoring. Beat yolks thoroughly; 
 add sugar little at a time. Beat whites very stiff and add to 
 yolks and sugar, then add flour and baking powder. Bake in 
 slow oven about 30 minutes. Nice made as layer cake and 
 filled w r ith whipped cream. 
 
 APPLE CREAM CAKE. 
 
 One-half cup sugar, MJ cup milk, 1 egg, % cup melted but- 
 ter, 1 teaspoon lemon extract, IMs teaspoons baking powder, 
 enough flour to make a smooth batter (not a stiff cake batter). 
 Mix well and bake in 3 layers. Filling between layers and on 
 top. Grate 1 large apple, add 1 cup sugar, the beaten white of 
 1 egg, 1 teaspoon flavoring. Beat all together with an egg beater 
 until light and creamy. This is fine with strawberries instead 
 of apple. S. E. I). 
 
 CREAM BANANA CAKE. 
 
 Cream a scant Ms cup of butter, add gradually 1 cup sugar 
 and beat until light and creamy. 2 cups flour, 2 teaspoons bak- 
 ing powder; add to first mixture alternately with J /2 cup milk; 
 then add beaten whites of 4 eggs; flavor with MJ teaspoon al- 
 mond or vanilla. Beat entire mixture 10 minutes and bake 25 
 minutes in 2 layers. 
 
 Cream for above. Boil 1 cup sugar and % cup water until
 
 118 LAYER CAKES 
 
 it strings. Pour slowly on beaten white of 1 egg. Beat until 
 cool. Spread layer on cake then layer of bananas sliced thin, 
 then another layer of cream. M. X. M. 
 
 MOCHA CAKE. 
 
 One-half cup butter, 1 cup sugar, 1% cups flour, % cup cold 
 black coffee, 1 teaspoon baking powder, whites of 3 eggs. 
 
 Filling and Icing. Two cups powdered sugar sifted 5 times, 
 scant Vz cup butter to cream it. When well creamed add 2 
 tablespoons cold black coffee. M. X. M. 
 
 MOCHA CREAM CAKE. 
 
 One and two-thirds cups of sifted flour, 1 cup sugar and \Vz 
 teaspoons baking powder. Sift all together. Break 3 eggs into 
 a bowl and add Vz cup of milk. Pour eggs and milk into the 
 dry ingredients and beat all together with an egg whip. Then 
 add Vs of a cup of melted butter and 1 teaspoon of vanilla; bake 
 in 2 large layers. 
 
 Filling. Two tablespoons coffee, 1 cup boiling water. Boil 
 down to Vz cup. One pat unsalted butter beaten to a cream; 
 add gradually 1 cup powdered sugar and beat well. Add 2 
 tablespoons black coffee and 1 teaspoon vanilla, a little at a 
 time, to prevent curdling. Beat all until very light and creamy 
 and place between the layers. 
 
 Frosting. One and one-half tablespoon black coffee; add 
 powdered sugar to make it thick and spread over top of cake. 
 Mrs. R. I. 
 
 CHOCOLATE MARSHMALLOW CAKE. 
 
 One-half cup of butter, 1 cup of sugar, 2 cups of flour, I 1 /-; 
 teaspoons of baking powder, Vz cup of water, and the whites of 
 4 eggs beaten stiff. When baked in a large shallow pan, cover 
 thickly with marshmallow filling as follows: Cook 1% cups 
 of sugar with Vz cup of milk for 10 minutes. Melt Vz pound of 
 marshmallows in a little water and add to the milk and sugar. 
 Beat till thick; flavor with vanilla. When the marshmallow fill- 
 ing has had time to cool on the cake, cover with melted unsweet- 
 ened chocolate. 
 
 PENOCHE CAKE. 
 
 Two cups brown sugar, Vz cup of butter, Vz cup of sweet 
 milk, 2 eggs, 3 cups sifted flour, 2 teaspoons of yeast powder, 
 Vz a cup of chocolate filled with Vz a cup of hot water, added 
 last.
 
 LAYER CAKES llv 
 
 Filling. Two cups of brown sugar, V-2 cup of sweet milk, 
 1 cup of chopped nuts, butter size of an egg. If filling becomes 
 too stiff to spread upon cake add a little milk. 
 
 CARAMEL CAKE 
 
 One and one-half cups sugar, Vz cup butter, 3 eggs, % cup 
 milk, 2 cups flour, 2 tablespoons baking powder. 
 
 Frosting. Three cups brown sugar, 1 cup white sugar, 1 
 cup cream, 1 tablespoon butter, 1 teaspoon vanilla. Boil until 
 creamy. Beat well. Mrs. R. P. B. 
 
 BURNT SUGAR CAKE. 
 
 One cup of granulated sugar, 1 cup cold water. Boil this 
 without stirring until it becomes dark brown and smokes; then 
 thin it with a scant cup of boiling water. Let this cool before 
 using it. 
 
 Layer Cake Part. One and one-half cups sugar, % cup but- 
 ter, yolks of 2 eggs, 1 cup cold water, % teaspoon vanilla, 2 
 cups flour, 2 teaspoons baking powder. Beat this 5 minutes and 
 add the beaten whites of 2 eggs and 4 teaspoons or more of the 
 burnt sugar. 
 
 Iceing. Add 3 tablespoons of burnt sugar to regular boiled 
 iceing. Mrs. E. B. G. 
 
 LEMON FROSTING CAKE. 
 
 Two cups sugar, % cup butter, 2 eggs and yolks of 2 more, 
 1 cup sweet milk, 3 cups flour, 2 teaspoons baking powder. 
 
 Frosting Whites of 2 eggs, 2 cups of fine sugar, 1 grated 
 lemon and juice. Mrs. G. S. W. 
 
 Frosting Without Eggs. 
 
 MOCHA ICING. 
 
 Put a cup of sweet cream, 2 /3 cup of sugar and a level tea- 
 spoon of butter in an agate saucepan. As soon as the mixture 
 begins to thread, remove from the stove. Add ~V of a cup of 
 strong coffee. 
 
 BOILED ICING. 
 
 One cup of sugar and 2 tablespoons of milk. Boil until it 
 will "hair" on the spoon, taking care not to cook too much. Re- 
 move from the fire and stir until it becomes smooth and white.
 
 120 LAYER CAKES 
 
 MAPLE SYRUP ICING. 
 
 One cup of maple sugar, % cup of milk. Put these into a 
 saucepan and let thicken until a soft, rather thick mass is 
 formed when a spoonful is dropped into cold water. Then add 
 a tablespoon of butter. When partly cold, beat thoroughly, as 
 it becomes smooth by continued beating. Chopped nuts added 
 are excellent. 
 
 GRANDMOTHER'S STRAWBERRY SHORTCAKE. 
 
 Stem 2 boxes of strawberries. Reserve 1 cup of the nicest 
 berries for the top of the shortcake. Mash the remainder, add 
 % cup of sugar, and stir a minute to dissolve the sugar. Sift 
 1 pint of flour with % teaspoon of salt and 2 level teaspoons of 
 baking powder. Rub in 1 tablespoon of butter, and add enough 
 milk just to moisten. Knead quickly, and roll out in the shape 
 of the pan in which it is to be baked. Rrush with milk, and 
 bake in a quick oven for 20 minutes. Pull it apart without cut- 
 ting you can do this easily with 2 forks. Remove a portion 
 of the crumb from the center, butter both pieces, place the 
 bottom on the serving-dish, pour over the mashed berries, put 
 on the top, garnish it neatly with the whole berries, dust thickly 
 with powdered sugar, and send to the table with a pitcher of 
 cream. 
 
 LOVERS' WEDDING CAKE. 
 
 Four pounds of flour of love, % pound of buttered youth, 
 % pound of good looks, % pound of sweet temper, % pound of 
 self forgetfulness, Vz pound of powdered wits, % ounce of dry 
 humor, 2 tablespoons of argument, % pint of rippling laughter, 
 % wine glass of common sense. Then put the flour of love, 
 good looks and sweet temper into a well furnished house; beat 
 the butter of youth to a cream. Mix together blindness of 
 faults, self-forgetfulness, powdered wits, dry humor, into sweet 
 argument. Then add them to the above. Pour in gently ripling 
 laughter and common sense. Work it together until it is well 
 mixed; then bake it gently forever. C. S.
 
 LAYER CAKES 121 
 
 ADDITIONAL RECIPES
 
 Cookies and Small Cakes. 
 
 COOKIES. 
 
 Three-fourths cup of butter, l 1 /^ cups sugar, 3 eggs, 2 tea- 
 spoons baking powder, sufficient flour to roll very thin. Flavor 
 with vanilla. Bake slowly. 
 
 BOSTON COOKIES. 
 
 One cup of butter, 1% cups of sugar, 2V-2 cups of flour, 
 \Vz cups raisins (chopped), 3 eggs, pinch of salt, a little nutmeg, 
 cinnamon and cloves, % scant teaspoon of soda in a little warm 
 water, % teaspoon of baking powder in flour. Spread in a 
 large bread pan about %-inch thick and then place English wal- 
 nuts all over the top. Bake and then cut in squares. Mrs. F. C. 
 
 NUT COOKIES. 
 
 One cup butter, 1% cups sugar, 3 eggs, 1 cup walnut meats 
 slightly broken, % teaspoon baking powder, 1 teaspoon lemon 
 extract. Use the least flour possible. Roll thin; sift sugar on 
 top and bake a very light brown. Mrs. J. L. W. 
 
 SOUR CREAM COOKIES. 
 
 Two cups sugar, 2 eggs, salt, 1 cup sour cream, 1 teaspoon 
 soda dissolved in cream, 1 cup butter, 1 teaspoon lemon extract, 
 or % nutmeg grated. Enough flour to handle. Mrs. E. J. McK. 
 
 MOLASSES NUT CAKES. 
 
 One-half a cup of brown sugar and the same quantity of 
 butter creamed; add % cup of molasses, a beaten egg, 2 /z of a 
 cup of milk, teaspoon of soda sifted with 2 cups of flour, cup 
 of seeded and chopped raisins, spices to flavor, % cup of cleaned 
 currants and the same quantity of chopped pecans. Fill deep 
 patty pans and bake in hot oven. 
 
 OAT MEAL DROP CAKES. 
 
 Mix together 2 cups of oat meal, a cup of seeded raisins, a 
 cup of nut meats, and chop all together well. Add % cup of 
 softened butter, creamed with 1 cup of sugar; add 3 beaten
 
 COOKIES AND SMALL CAKES 123 
 
 eggs, 2 teaspoon of soda in % cup of milk. The grated rind 
 of a lemon or orange with a tablespoon of the juice is also an 
 excellent addition. Two cups of flour. Beat well, and drop 
 from small spoon on buttered tin and bake. 
 
 GINGER COOKIES. 
 
 Two cups sugar, 1 cup New Orleans molasses, 2 cup butter, 
 2 cup lard, scant cup boiling water, 2 heaping teaspoons soda, 
 2 heaping teaspoons ginger. Flour to roll. 
 
 HERMITS. 
 
 One cup butter, 2 cups sugar, 4 eggs, 2 teaspoon soda, 4 
 tablespoons sour milk, 2 teaspoons cinnamon, 1 teaspoon cloves, 
 2 cups seeded raisins, 1 cup chopped nuts, 4 cups flour. Drop 
 from teaspoon on greased tins and bake. H. S. 
 
 ROLLED OATS COOKIES. 
 
 One scant tablespoon butter, 1 cup sugar, 2 eggs beaten 
 separate, 2% full cups rolled oats, 1 teaspoon baking powder, 
 flavor. Bake slowly; small pats. Mrs. R. P. B. 
 
 NUT CRISPS. 
 
 One tablespoon melted butter, 1 cup sugar, 2 eggs, beaten 
 separately; 2% cups rolled oats (dry), 2 teaspoons baking pow- 
 der, and Vz teaspoon salt mixed with oats; 1 teaspoon vanilla, 
 and about 2 drops almond extract, or a little nutmeg. Drop 
 from teaspoon on large pan. Bake slowly. L. C. W. 
 
 NUT MARGUERITES. 
 
 Two eggs, 1 cup brown sugar, 2 cup flour, 1 A teaspoon 
 baking powder, s teaspoon salt, a little vanilla extract, 1 cup 
 English walnuts chopped. Bake in gem pans in slow oven. 
 This makes 1 dozen. Mrs. F. F. C. 
 
 NUT KISSES. 
 
 Whites of (i eggs, 1 pound sugar, 1 pound chopped hickory 
 (or English walnuts). Beat eggs and sugar until stiff. Add the 
 nuts. Drop from spoon into pans lined with buttered paper. 
 Put into moderate oven until slightly browned. E. C. 
 
 COCOANUT KISSES. 
 
 Two whites of eggs (beaten stiff), 1 cup of sugar, 2 cups of 
 shredded cocoanut, 2 tablespoons of flour. Bake in slow oven. 
 Just a little of above mixture on tip of spoon for each one. Do 
 not remove from pan until cold. Mrs. F. F. C.
 
 124 COOKIES AND SMALL CAKES 
 
 MARSHMALLOW KISSES. 
 
 Place one marshmallow upon a Barinet cracker and upon it 
 a tiny piece of crystalized ginger. Place in oven until tinged 
 a golden hue. Serve with tea. M. X. M. 
 
 MARSHMALLOW CAKES. 
 
 Cream together % cup of butter and 2 cups of fine sugar. 
 Add a tea cup of sweet milk, the whites of 5 eggs beaten stiff 
 and 2 cups of flour sifted 4 times. Bake in a large sheet and 
 cut into small squares when cold. Spread with marshmallow 
 filling and decorate with nuts. 
 
 NUT BARS. 
 
 Mix 1 cup of brown sugar with 1 egg, 1 cup of walnut 
 meats broken into bits, V teaspoon of soda dissolved in a tea- 
 spoon of hot water, and 2 large tablespoons of flour. Bake in 
 a thin sheet and cut in bars. 
 
 MAPLE GEMS. 
 
 Two cups of maple sugar shaved, % cup of milk or cream, 
 % cup of soft butter, 2 beaten eggs, 2 teaspoons of baking pow- 
 der, and sufficient flour to make rather a stiff batter. Bake in 
 hot buttered gem pans and serve hot. 
 
 MARGUERITES. 
 
 Beat the white of an egg very light and add 1 cup of pow* 
 dered sugar. Stir in y$ of a cup of finely chopped nuts, and 
 spread the mixture on salted crackers. Put in oven until nicely 
 browned. Mrs. O. M. M. 
 
 ORANGE WAFERS. 
 
 One-fourth cup butter, Vz cup sugar, 1 egg, 2 tablespoons 
 orange juice and a little grated rind, 1 cup flour, 1 teaspoon 
 baking powder. Roll thin, adding a little more flour if neces- 
 sary. Sprinkle wafers with sugar and bake in moderate oven. 
 L. C. W. 
 
 GOO GOO EYES. 
 
 One and one-half cups brown sugar, 1 cup of butter, 3 eggs, 
 2Vz cups flour, 1% teaspoons cinnamon, 2 teaspoons baking 
 powder, 1 cup raisins, 1 cup walnuts, 1 teaspoon soda with 2 
 tablespoons of hot water, % teaspoon salt, % teaspoon nutmeg. 
 Drop on tin not too thick. Cream the butter and sugar well, 
 and beat eggs very light. M. E. S.
 
 COOKIES AND SMALL CAKES 125 
 
 JIM'S DEW-DROPS. 
 
 Cream 1 scant cup of sugar with 1 tablespoon of butter. 
 Add 2 beaten eggs, % cup of milk, 2 cups of flour sifted with 1 
 teaspoon of baking powder. Flavor and drop by small spoon- 
 fuls on a baking pan. When baked, frost and sprinkle with 
 cocoanut. Mrs. O. M. M. 
 
 COCOANUT MACAROONS Easy to Make. 
 
 Whites of 3 eggs beaten light; add 1 cup of sugar, 3 table- 
 spoons of cracker crumbs, rolled fine; 2 cups of cocoanut, 
 shredded; add almond flavoring; drop in teaspoonfuls on well- 
 buttered tins. Bake in slow oven about 15 minutes. Let cool 
 and remove. Makes about 60. J. P. B. , 
 
 FRUIT AND NUT COOKIES. 
 
 Beat 1% cups of light brown sugar with 1 cup of butter and 
 lard. Add 2 eggs, beaten; ^ cup molasses, % teaspoon each of 
 nutmeg, cinnamon and cloves, % cup of sour milk with 2 tea- 
 spoons soda, 1 cup of chopped raisins, 1 cup of chopped wal- 
 nuts. Use flour enough to roll; cut, and bake in a quick oven. 
 
 MACARONI CROQUETTES. 
 
 Break into small pieces 6 ounces of macaroni; throw this 
 into boiling water and boil rapidly 20 minutes. When done 
 drain in a colander and throw into cold water to blanch for 15 
 minutes. Put % pint of milk into a double boiler; rub together 
 1 tablespoon butter, and 4 even tablespoons of flour; stir into 
 hot milk, stirring continually until a thick paste is formed. 
 Then add the yolks of 2 eggs. Cook a moment longer. Take 
 from the fire; add 2 tablespoons grated cheese, and seasoning 
 of salt and pepper. Drain and shake the macaroni; cut it into 
 fine pieces; stir these into the mixture and turn out to cool. 
 When cold form into croquettes, dip first into egg and then into 
 fine bread crumbs and fry in deep smoking hot fat. This 
 quantity will make 18 good sized croquettes. Mrs. E. J. McK. 
 
 RICH CRUELLS. 
 
 One cup of sugar, 3 tablespoons of butter, 4 eggs, 1 gill of 
 milk, % teaspoon of salt, % teaspoon of nutmeg, 2 teaspoons 
 of baking powder, 1 quart of flour, the grated rind of 1 lemon. 
 Mix baking powder, salt, nutmeg, with flour, and put through 
 a sieve; then rub in the butter. Beat the eggs, add sugar, lemon 
 rind and milk. Pour the liquid on the dry ingredients, adding 
 enough flour to make a soft dough. Cut and fry in hot fat. 
 When cool roll in powdered sugar.
 
 126 COOKIES AND SMALL CAKES 
 
 DOUGHNUTS Fine. 
 
 One cup sugar, 2 tablespoons lard, 1 cup sweet milk, 2 tea- 
 spoons baking powder, 1 egg. Mix with as little flour as will 
 roll well. L. K. 
 
 DOUGHNUTS. 
 
 One cup sugar, 1 cup milk, 1 teaspoon nutmeg, 1 teaspoon 
 salt, 2 tablespoons shortening (same as frying fat), 3 eggs, 2 
 teaspoons baking powder, flour enough to roll out. Mrs. F. S. 
 McC.
 
 COOKIES AND SMALL CAKES 127 
 
 ADDITIONAL RECIPES
 
 Ices and Cold Desserts. 
 
 THREE OF A KIND. 
 
 Boil 3 cups of water and 3 cups of sugar for 3 minutes. Add 
 the juice of 3 oranges and 3 lemons and the mashed and sifted 
 pulp of 3 bananas. When perfectly cold add the beaten white 
 of an egg and freeze. Mrs. O. M. M. 
 
 MARSHMALLOW FLUFF. 
 
 Use 1 pound marshmallows, % pound English walnuts, 
 whites of 2 eggs, 1 pint double cream; whip cream to stiff 
 froth; fold in egg whites well beaten; cut marshmallows in 
 small pieces and add with nuts. Bananas or berries may also 
 be used. Sweeten to taste. Serve in tall glasses. L. K. 
 
 STRAWBERRY SHERBET. 
 
 Two boxes fresh berries crushed fine, 1 pint sugar, 1 % pints 
 water. Boil water and sugar together for 20 minutes; add the 
 juice of 2 lemons. Mix everything together and freeze. 
 
 For orange sherbet take the juice of 1 dozen oranges and 
 make like the above. Strain before freezing. Mrs. S. J. S. 
 
 ICE CREAM. 
 
 Two cups milk, 1 cup sugar, 3 eggs, yolks only; heat these 
 ingredients and when cool add 1 pint rich cream, whites of 3 
 eggs beaten very light. Flavor and freeze. L. C. W. 
 
 CAFE FRAPPE For One Person. 
 
 One egg, 1 tablespoon sugar, 4 very full tablespoons cream, 
 1 or 2 tablespoons essence of Turkish coffee. For 6 people 
 One pint cream. Mix sugar and yolk of egg together well. Put 
 in farina kettle having the water boiling. Stir constantly until 
 it thickens. Let it cool, not cold. Whip the cream; add the 
 white of egg beaten stiff. Then pour the yolk and sugar onto 
 the beaten cream and white of egg. Add coffee essence. Put 
 in jelly glasses and cover tightly with the metal tops. Stand 
 in a pan full of ice and salt. Let them stand 3 or 4 hours and 
 then turn out and serve.
 
 ICES AND DESSERTS 129 
 
 RASPBERRY MOUSSE. 
 
 Three cups heavy cream, whipped; 1Y2 cups crushed rasp- 
 berries, % cup powdered sugar. Time to make. Preparation, 
 15 minutes; freezing, 3 hours. Add the sugar and the berries 
 to the cream; which has been whipped until stiff. Mix care- 
 fully, and pour into a mold. Cover and bind the seam with a 
 strip of muslin or cheese cloth which has been dipped into 
 melted fat or paraffin. Pack in a tub of crushed ice and salt 
 allowing about 1 cup of salt to every 3 cups of ice and let 
 stand for about 3 hours. When properly frozen, this should 
 be solid on the outside, but creamy in the center. This dessert 
 is easily made, wholesome and nice enough for any dinner, no 
 matter how formal. Other mousses may be made in the same 
 way by simply changing the fruit or flavor used. B. 
 
 MAPLE MOUSSE. 
 
 One pint thick cream, whipped; then stir in 1 cup maple 
 syrup, 1 cup walnuts chopped fine, 1 box marshmallows (lOc 
 size), cut in small pieces; 12 maraschino cherries chopped. Pack 
 in car or mold and bury in salt and ice for 4 hours (half salt 
 and half ice). This makes nearly 2 quarts and will serve 14 
 easily. Mrs. G. S. W. 
 
 STRAWBERRY CHARLOTTE. 
 
 Mash 1 box of prime berries through a colander, add 2 /z of 
 a cup of powdered sugar, and stir until it dissolves. Soak % 
 box of granulated gelatin in a % cup of cold water for 30 
 minutes, then melt it over hot water. Add the strawberry juice, 
 and stir continually until the mixture begins to thicken, then 
 fold in a pint of whipped cream. Pour into a mold, and stand 
 on ice to harden. Serve plain. 
 
 FROZEN PUDDING WITH STRAWBERRY COMPOTE 
 
 Beat the yolks of 3 eggs; boil % pound of sugar and a pint 
 of water for 5 minutes; add the yolks, and beat over the fire 
 for 1 minute. Stand the saucepan in a pan of ice-water, and 
 beat until cold. Add V of a pound of chopped candied cherries, 
 freeze until hard, then work in 1 pint of cream, whipped. Cover 
 and repack for 1 or 2 hours. 
 
 FROZEN PUDDING. 
 
 One quart cream whipped stiff. Divide in 3 parts; leave one 
 white, color one pink with tablet that conies with gelatin pack- 
 age; add chocolate to one; sweeten to taste; flavor with vanilla; 
 roll fine 1 pound of stale macaroons, take 5 pound lard pail wet 
 in cold water, put white cream in bottom, sprinkle a layer of
 
 130 ICES AND DESSERTS 
 
 macaroons, then chocolate cream, layer of macaroons, then 
 pink cream. Pack in ice cream freezer, and let it stand 5 hours. 
 Remove from pail by placing it in warm water a second. Serve 
 with sponge cake. Pretty, easy to make, and delicious A. L. B. 
 
 FROZEN PUDDING. 
 
 Boil 1 can of sliced pineapple cut very thin, and 1 cup of 
 sugar, 5 minutes. Remove from fire and add 4 eggs well beaten. 
 When cold add 1 pint of whipped coffee cream. Pack in ice 
 and let freeze 3 or 4 hours. Mrs. E. B. G. 
 
 RUBY SAUCE. 
 
 Boil 1 cup of sugar, % cup of water, and a tablespoon of 
 lemon juice to a thread. Take from the fire, and add % pint of 
 strawberry juice or strawberry jelly. Use very cold. 
 
 j STUFFED APPLES. 
 
 Hollow out cores of good baking apples, stuff with mixture 
 of chopped dates, nuts and figs and then bake them. Serve w r ith 
 whipped cream and a big cherry on top of each. These make 
 a most delicious dessert served with lady fingers. 
 
 FRIED BANANAS. 
 
 Slice bananas and put on platter; sprinkle with brown 
 sugar and dots of butter. Put in oven and brown. Take from 
 oven and squeeze V'z lemon over them. Pour on 3 tablespoons 
 of caramel sauce, then put back in oven and bake from 10 to 
 15 minutes. 
 
 BAKED BANANAS. 
 
 Put in oven and bake the same as potatoes. Cut a slit in 
 top and open. Serve in skins. Nice for breakfast. A. B. 
 
 BAKED PEACHES. 
 
 Pare 6 nice peaches and push out the stones, keeping the 
 peaches whole. Stand them in a granite or china baking-dish; 
 fill the core spaces with chopped nuts; put % cup of water in 
 the dish, dust with 4 tablespoons of sugar, and bake in a quick 
 oven for 20 minutes, until the peaches are soft, but whole.
 
 ICES AND DESSERTS 131 
 
 ADDITIONAL RECIPES
 
 Punch, Etc. 
 
 FRUIT PUNCH For 25 Persons. 
 
 Four cups sugar, 8 cups water, 2 quarts Apollinaris water, 
 1 pineapple shredded, 1 cup fmit juice (any kind), 1 box straw- 
 berries hulled and cut in pieces, 4 bananas cut in slices, juice 
 of 6 oranges, juice of 3 lemons. Boil sugar and water 5 minutes. 
 Add fruit, ice, Apollinaris and water to make punch right 
 strength. One cup of Maraschino cherries may be added. 
 
 GRAPE JUICE. 
 
 Pick the grapes from the stems and put them into a clean 
 saucepan with a pint of water to each 2 quarts of grapes; cover 
 and heat slowly to the boiling point. When the mass is boiling 
 hot throughout, turn it into a heavy bag to drain; when cool 
 press out the juice remaining. Turn all the juice together, or 
 keep that expressed by pressure by itself as a second quality of 
 juice. Heat the juice to the boiling point, skim and store in 
 fruit jars as in canning fruit. Sugar may be added to the juice 
 if desired, but it is preferable to omit it. 
 
 GRAPE COCKTAIL. 
 
 Mix 8 tablespoons of grape juice with 2 tablespoons sugar 
 syrup, 2 tablespoons lemon or 2 tablespoons pineapple juice; 
 add 2 tablespoons seeded grapes. Pour into punch glasses that 
 have been partly filled with cracked ice. 
 
 ICED COCOA. 
 
 Put 2 heaping teaspoons of cocoa into a double boiler, add 
 gradually % pint of boiling w r ater; cook and stir 5 minutes, add 
 2 pint of milk, beat thoroughly, take from the fire, and stand 
 aside to cool. At serving time fill the glasses yj full of finely 
 chopped ice, add a teaspoon of powdered sugar, fill the glass 
 -A full of the cocoa, and fill the remaining % with whipped 
 cream. A. L. B. 
 
 TEMPERANCE PUNCH. 
 
 One gallon water, 4 cups Karo (crystal white), 1 dozen 
 lemons, % dozen o.-anges, 1 can pineapple. Cut pineapple into
 
 PUNCH, ETC. 133 
 
 dice and pour syrup made from water, Karo and fruit juice over 
 it. Fill bowl about % full of cracked ice, and add punch. K. 
 K. B. 
 
 CURRANT PUNCH For 25. 
 
 Four cups currant juice, 4 cups sugar, 12 cups water, 6 
 lemons (juice), 6 oranges (juice), 2 cups tea. Boil sugar and 
 water 5 minutes, add tea, fruit juice, lemons and oranges and a 
 large piece of ice. 
 
 CURRANT PUNCH. 
 
 Whip to a froth a tumbler of currant jelly, adding 1 pint 
 of boiling water; add % cup of sugar and the juice of 1 lemon; 
 put aside to cool. At serving time, add a quart of plain cold 
 water, apollinaris, or other sparkling water. A. L. B. 
 
 STRAWBERRY COCKTAILS. 
 
 Slice large fine berries, cover them with orange juice, and 
 stand on ice. Serve in stem-glass ice cream dishes, punch cups, 
 or baskets made from the orange skins. Add a teaspoon of 
 powdered sugar and a tablespoon of shaved ice to each portion. 
 Serve with them a teaspoon and a berry fork. B. 
 
 MINT PUNCH. 
 
 From 12 stalks of mint, strip off the leaves, chop them very 
 fine, and rub them to a paste, adding gradually 1 pint of cold 
 water; add a pound of sugar; boil 5 minutes, and strain through 
 a cheese cloth. When cold add the juice of 6 lemons. At serv- 
 ing time turn this mixture into the punch bowl over a block of 
 ice, throw in a few mint leaves and add sufficient apollinaris to 
 make a palatable drink. A. L. B. 
 
 MINT PUNCH, FROZEN. 
 
 Strip the leaves from 2 dozen good stalks of mint, chop the 
 leaves fine, and rub them to a pulp with % pound of sugar; add 
 1 quart of water; bring to a boil, boil for 5 minutes; cool, and 
 add three drops of vegetable green coloring and the juice of 2 
 lemons; strain, and when cold freeze, turning slowly all the 
 while. This will serve 8 persons. 
 
 FROZEN PUNCH To Serve With Turkey. 
 
 (This will make 3 quarts.) 
 
 Boil 3 cups of white sugar and 1% pints of water together 
 for 3 minutes. Remove from stove and add juice of 3 oranges 
 and 3 lemons and juice of 1 bottle of maraschino cherries (25c),
 
 134 PUNCH, ETC. 
 
 and 1 envelope of pink powder that comes with Knox's gelatin. 
 (Dissolve powder in hot water.) When mixture has cooled, 
 freeze. When nearly frozen add white of 1 egg which has been 
 beaten with 1 teaspoon of sugar. Serve with turkey course, in 
 sherbet cups, and put 2 cherries on top of each glass. Fine. 
 Mrs. I. P. D. 
 
 AMBROSIA. 
 
 One pint sweet cream beaten stiff and flavored. Cut in %- 
 inch squares pineapple, bananas, oranges and marshmallows. 
 Add cream and serve in sherbet glasses with cherry on top. 
 M. X. M.
 
 PUNCH, ETC. 135 
 
 ADDITIONAL RECIPES
 
 Candy. 
 
 FONDANT. 
 
 Four cups of granulated sugar, iy 2 cups of cold water, J /4 
 teaspoon of cream of tartar, or 3 drops of acetic acid. Stir the 
 sugar and water in a saucepan, set on the back part of the 
 range, until the sugar is melted, then draw the saucepan to a 
 hotter part of the range, and stir until the boiling point is 
 reached; add the cream of tartar or acid and, with the hand 
 or a cloth wet repeatedly in cold water, wash down the sides 
 of the saucepan, to remove any grains of sugar that have been 
 thrown there. Cover the saucepan and let boil rapidly 3 or 
 4 minutes. Remove the cover, set in the thermometer if one 
 is to be used and let cook very rapidly to 240 degrees F., or 
 the soft ball degree. Wet the hand in cold water and with it 
 dampen a marble slab or a large platter, then without jarring 
 the syrup turn it onto the marble or platter. Do not scrape 
 out the saucepan or allow the last of the syrup to drip from it, 
 as sugary portions will spoil the fondant by making it grainy. 
 When the syrup is cold, with a metal scraper or a wooden 
 spatula, turn the edges of the mass towards the center, and 
 continue turning the edges in until the mass begins to thicken 
 and grow white, then work it up into a ball, scraping all the 
 sugar from the marble onto the mass; knead slightly, then cover 
 closely with a heavy piece of cotton cloth wrung out of cold 
 water. Let the sugar stand for an hour or longer to ripen, 
 then remove the damp cloth and cut the mass into pieces; press 
 these closely into a kitchen bowl, cover with a cloth wrung out 
 of water (this cloth must not touch the fondant) and then with 
 heavy paper. The fondant may be used the next day, but is in 
 better condition after several days, and may be kept almost in- 
 definitely, if the cloth covering be wrung out of cold water and 
 replaced once in five or six days. Fondant may be used, white 
 or delicately colored with vegetable color-pastes or with choco- 
 late, as frosting for small cakes, or eclairs or for making candy 
 "centers," to be coated with chocolate or with some of the same 
 fondant tinted and flavored appropriately. W. B. 
 
 CARAMELS. 
 
 Two cups granulated sugar, 1% cups Karo, 2 cups cream, 1 
 cup butter, 1 teaspoon vanilla, 1 cup chopped nuts. Cook sugar, 
 Karo, % the cream and butter together. When it boils, stir in
 
 CANDY 137 
 
 the rest of the cream, but do not allow boiling to cease. Test 
 for a firm ball in cold water. Add vanilla and nut meats. Turn 
 into buttered tin. When nearly cold, cut in cubes and wrap in 
 waxed paper. The boiling sometimes requires nearly an hour, 
 but when carefully made these caramels cannot be excelled. 
 
 DIVINITY CANDY. 
 
 Two cups white sugar, 1 cup brown sugar, % cup corn 
 syrup, V-2 cup boiling water, % cup walnuts, Vz teaspoon vanilla, 
 pinch of salt. Cook until brittle, then pour half of it over the 
 well beaten whites of 3 eggs. Cook the rest of the syrup 5 or 
 6 minutes longer and add the nuts just before pouring out into 
 a platter. Don't stir while cooking. 
 
 CHOCOLATE CREAMS. 
 
 Make the fondant into little cones. Melt the chocolate in a 
 small bowl, set in hot water; when it is liquid beat it with 
 a teaspoon to make it glossy. Cover the cones smoothly with 
 the chocolate, using the fingers, and set on waxed paper to dry. 
 
 KLOPPENBERG TAFFY. 
 
 One pint water, 3 cups sugar, small piece butter, 1 cup Karo 
 syrup, 1 teaspoon cream tartar. Put sugar, water and cream 
 tartar on to boil and let boil until crispy. Then add syrup and 
 let all boil until brittle when tried in water. Before taking off, 
 add butter and flavoring. Pour into buttered pans till cool 
 enough for pulling E. C. 
 
 DIVINITY CANDY. 
 
 Two cups granulated sugar, % cup Karo syrup, 1 cup wal- 
 nut kernels, 1 teaspoon vanilla, whites of 2 eggs. Boil sugar, 
 syrup and water until it becomes a hard ball in cold water. 
 Then pour over the beaten whites, a continual beating going on 
 during the process. Then add nut kernels and vanilla, and beat 
 well. Pour into buttered tins and when cool enough, mark into 
 small blocks. E. C. 
 
 DIVINITY CANDY. 
 
 Three and one-half cups sugar, % cup of water, y$ cup of 
 Karo corn syrup, % teaspoon cream tartar. Cook together and 
 stir continually. Have ready beaten whites of 2 eggs, into 
 which pour the mixture. When done sufficient to thread, add 
 \V-i teaspoons vanilla and a cup of chopped walnuts. Good for 
 cake filling also. L. G.
 
 138 CANDY 
 
 TAFFY CANDY. 
 
 Mix 2% cups granulated sugar, 2% tablespoons vinegar, y$ 
 cup cold water. Put on the stove and heat slowly, stirring 
 occasionally until the liquid becomes clear. Remove any grains 
 of sugar from the sides of the pan or the spoon. Then let it 
 come to a boil and do not stir after it begins to boil. When 
 nearly done put in a piece of butter the size of a walnut. Test 
 by dropping into cold water and when hard enough to pull (not 
 brittle), pour out in a buttered platter. Use no spoon and do 
 not let the last of the syrup drip from it as any sugary por- 
 tions may cause the whole to become grainy. Pour over this a 
 teaspoon of vanilla and sprinkle with a little baking powder. 
 When sufficiently cool, pull until very white; place on bread 
 board and cut into small pieces. S. I). 
 
 FUDGE. 
 
 One cup white sugar, 1 cup brown sugar, 1 tablespoon 
 chocolate, 1 cup milk, 1 teaspoon butter. As soon as it begins 
 to boil, add a pinch of salt and a pinch of soda. Let it boil for 
 about 15 minutes. Beat it until it whips or gets stringy. Pour 
 into buttered pans and cut into squares. Add raisins or currants 
 if you wish. E. C. 
 
 PEANUT BRITTLE. 
 
 One and one-half cups sugar, */?, cup water, Vi cup of glucose 
 (pure corn syrup), 2 level tablespoons butter, V-2 pound of raw 
 shelled peanuts, 1 teaspoon vanilla extract, 1 level teaspoon of 
 soda, 1 tablespoon of cold water. Put the sugar, water and glu- 
 cose over the fire; stir till the sugar is dissolved; wash down the 
 sides of the saucepan with a cloth or the fingers dipped in cold 
 water, cover and let boil 3 or 4 minutes, then uncover and let 
 cook to 275 degrees F., (when a little is cooled and chewed it 
 clings but does not stick to the teeth), add the butter and pea- 
 nuts and stir constantly until the peanuts are nicely browned 
 (or are of the color of well roasted peanuts). Dissolve the soda 
 in the cold water, add the vanilla and the soda and stir vigor- 
 ously. When the candy is through foaming, turn it onto a warm 
 and well-oiled marble or platter. As soon as it has cooled a 
 little on the edges, take hold of it at the edge and pull out as 
 thin as possible. Loosen it from the receptacle at the center by 
 running a spatula under it, then turn the whole sheet upside 
 down, and again pull as thin as possible. 
 
 MARSHMALLOWS. 
 
 Part one. Eight tablespoons cold water. Dissolve 1 pack- 
 age Knox's sparkling gelatin and the color tablet.
 
 CANDY 139 
 
 Part two. Four cups granulated sugar. Sixteen tablespoons 
 water. Boil together 1 minute. Pour part one into part two, 
 add 1 teaspoon vanilla, and beat without stopping until it is 
 stiff'. Pour into shallow pan, cut in squares, and dip into pow- 
 dered sugar. Mrs. H. N. B. 
 
 CHOCOLATE POP CORN BALLS. 
 
 One and one-half cups sugar, y 3 cup glucose, 2 /z cup water, 
 % cup molasses, 3 tablespoons butter, 3 squares of Baker's Pre- 
 mium No. 1 chocolate, 1 teaspoon of vanilla extract, about 4 quarts 
 of popped corn, well salted. Set the sugar glucose and water over 
 the fire, stir until the sugar is melted, then wash down the sides of 
 the saucepan, cover and let boil 3 or 4 minutes, then remove the 
 cover and let cook without stirring to the hard ball degree; add 
 the molasses and butter and stir constantly until brittle in cold 
 water; remove from the fire and, as soon as the bubbling ceases, 
 add the chocolate, melted over hot water, and the vanilla; stir, 
 to mix the chocolate evenly through the candy, then pour onto 
 the popped corn, mixing the two together meanwhile. With 
 buttered hands lightly roll the mixture into small balls. Press 
 the mixture together only just enough to hold it in shape. Dis- 
 card all the hard kernels *n the corn. Have the corn warm 
 and in a warm bowl. 
 
 SALTED ALMONDS. 
 
 Shell and blanch the almonds by pouring boiling water over 
 them and letting them stand until the skins slip off easily. Put 
 1 cup of olive oil into a frying pan and when boiling hot drop 
 in the almonds. Stir and shake the nuts constantly until they 
 begin to turn light brown. Take them out with a skimmer and 
 scatter on a cloth previously sprinkled with salt. Roll them 
 until sufficiently salted, and if too salty rub in a clean cloth. 
 Peanuts are equally good this way and the oil may be strained 
 and used repeatedly. Mrs. O. M. M.
 
 140 
 
 CANDY 
 ADDITIONAL RECIPES 
 
 Nyftee Mellow 
 
 MARSHMALLOWS 
 
 CAKES 
 
 lOc Tins 
 
 EATING TOASTING 
 
 ALL QUALITY 
 
 Seven Flavors 
 Seven Colors
 
 Cracker Dishes. 
 
 BREAKFAST RELISH. 
 
 Butter crackers; put in pudding dish; chop ham; 1 layer 
 of ham, 2 layers of crackers; season well; cover with milk; 
 bake 20 minutes. A. L. B. 
 
 CHILDREN'S DESSERT. 
 
 Six soda crackers, pour over hot water to moisten; % cup 
 sugar; flavor with vanilla; let cool; put in punch glasses with 
 whipped cream on top. This dessert is always relished and 
 thought by grown people to be more elaborate than it is. A. L. 
 B. 
 
 MARGUERITES (Cracker). 
 
 White of 1 egg, 1 cup sugar (granulated), ~Vi cup chopped 
 walnuts; beat egg; add sugar and nuts; spread on dainty chips 
 or salteens and brown in hot oven. A. L. B. 
 
 NEW ENGLAND CRACKER PUDDING. 
 
 (New Hampshire Favorite) 
 
 Six soda crackers, 2 eggs, 1 quart milk, 1 cup sugar, 1 cup 
 raisins; flavor with nutmeg; break crackers in small pieces; 
 soak in the milk 1 hour; beat eggs jut a little; add sugar and 
 raisins; bake in slow oven until you can insert a knife and the 
 pudding will not stick. A. L. B. 
 
 SNACKS. 
 
 Six soda crackers; butter; sprinkle thick with sugar and 
 cinnamon; brown in hot oven. A. L. B. 
 
 CHEESE CRACKERS. 
 
 Butter soda crackers; either grate cheese or place lumps of 
 cheese; brown in hot oven. A. L. B. 
 
 JAM DELIGHT. 
 
 Spread jam on crackers; place in hot oven 5 minutes. A. L. 
 B. 
 
 SARDINE SANDWICHES. 
 
 Remove the bones from sardines; pour off the oil; to 1 can 
 of sardines add 1 egg chopped fine, juice of 1 lemon, 6 ripe 
 olives; mix well and spread between small crackers. A. L. B.
 
 Fireless Cooking. 
 
 CREAM CHICKEN STEW. 
 
 One 3 pound chicken, 1 cup sweet cream, 1 cup boiling 
 water. Clean and cut up chicken; cook from 2 to 3 hours in 
 caloric in 1 cup boiling water. Remove chickens; add cream to 
 liquor; season with salt, pepper, paprika, and thicken with a 
 little flour. Return chicken to the gravy and cook another hour 
 in caloric. Mrs. H. K. 
 
 JELLIED VEAL. 
 
 Put a shank of veal into 1 auart of boiling water and 
 cook in cooker 3 hours, using 1 radiator. When done, remove 
 the bones, season the meat with salt, paprika, and celery salt. 
 Place over a flame, stir with fork, until the water is nearly ab- 
 sorbed. Turn into a dish and when cold cut in slices. Mrs. H. 
 K. 
 
 RARE ROAST BEEF. 
 
 Melt a little butter in caloric-kettle, and sear the meat on 
 all sides. Season to taste and remove to caloric, using two radi- 
 ators sizzling hot. Allow 20 minutes to each pound of meat. 
 After removing the meat, thicken the gravy and boil slightly. 
 Mrs. H. K. 
 
 BAKED BEANS. 
 
 One quart white beans, % pound salt pork, 3 tablespoons 
 molasses (N. O.), 2 teaspoons salt, 1 teaspoon mustard. Wash 1 
 quart of beans; soak them over night. In the morning drain 
 off the water; cover with boiling water; add 1 pinch of soda; 
 cook 1 hour in caloric using 1 radiator. Remove and drain 
 well. Put them in baking pan with salt pork. Put molasses, 
 salt, and mustard in a cup, which fill with cold water. Pour 
 this mixture over the beans. Bake in caloric basket 6 hours, 
 using 2 radiators. Mrs. H. K. 
 
 GREEN PEAS. 
 
 Shell; add a very little salted water and cook in caloric V-2 
 hour. One cup full of water is sufficient for 3 pints of shelled 
 peas. Cover with a sauce made of cream or milk and butter 
 slightly thickened with flour. Mrs. H. K.
 
 FIRELESS COOKING 143 
 
 ONIONS. 
 
 Cover onions with boiling water and allow them to boil 5 
 minutes. Drain; add fresh hot water and heat to boiling point. 
 Cook in caloric 1 hour. When ready to serve drain and pour 
 cream sauce over them. Mrs. H. K. 
 
 BOILED RICE. 
 
 One cup washed rice, 2 cups boiling water, 1 level teaspoon 
 salt. Put boiling water and rice together, remove to caloric and 
 cook 1 hour. Mrs. H. K. 
 
 OLD FASHIONED OATMEAL. 
 
 One cup oatmeal, 3% cups water, 1% teaspoons salt. Stir 
 the cereal slowly into the water and place in caloric for 5 
 hours. Mrs. H. K. 
 
 ROLLED WHEAT. 
 
 One cup wheat, 2% cups boiling water, 1 teaspoon salt. 
 Treat like old fashioned oatmeal. Mrs. H. K. 
 
 RICE SOUP WITH TOMATOES. 
 
 Six tomatoes, 1 onion, Vz cup rice, \V-2 quarts of stock, 2 
 tablespoons butter. Stew tomatoes with sliced onion in a very 
 little water. Rub through a colander. Heat butter. Add to- 
 matoes and also add the well washed rice. Add the heated 
 stock. Remove to cooker for 1 hour. Mrs. H. K. 
 
 STOCK. 
 
 Six pounds beef, 3 quarts water, 6 whole cloves, 6 pepper- 
 corns, 1 bay leaf. Cut meat in small pieces, add cold water 
 and spices; heat slowly and remove to cooker, cooking 6 hours, 
 using 1 radiator. When cold remove all fat and strain. The 
 stock will form a jelly and can be kept for days in a cool place. 
 Mrs. H. K.
 
 Table of Weights and Measures. 
 
 One saltspoon equals quarter teaspoon 
 
 Three teaspoons one tablespoon 
 
 Sixteen tablespoons one cup 
 
 Two gills one cup 
 
 One wineglass half gill 
 
 Two tablespoons butter one ounce 
 
 Two tablespoons granulated sugar one ounce 
 
 Four cups sifted pastry flour one pound 
 
 Two cups butter one pound 
 
 Two cups granulated sugar one pound 
 
 Two cups chopped meat one pound 
 
 Two cups rice one pound 
 
 Four cups sifted flour one pound 
 
 Eight ordinary eggs or 10 small eggs one pound 
 
 Webster 5tu6io 
 
 517-519 Fourteenth Street 
 Phone Oakland 1527 
 
 Fine Photographs 
 
 Taken in your home if you prefer
 
 Miscellaneous. 
 
 TWENTY USES OF THE LEMON. 
 
 Few people realize the value of lemons, which can not be 
 overestimated. In cases of fever, sore throat or torpid liver the 
 medicinal qualities are unexcelled. 
 
 1. Two or three slices of lemon in a cup of hot, strong 
 tea will cure a nervous headache. 
 
 2. A teaspoon of lemon juice in a cup of black coffee will 
 relieve a billious headache. 
 
 3. The juice of half a lemon in a cup of hot water on 
 awakening in the morning is an excellent liver corrective and 
 successful substitute for calomel and other alterative drugs. 
 
 4. A dash of lemon juice in plain water makes a cleansing 
 tooth wash, not only removing the tartar, but sweetening the 
 breath. 
 
 5. A lotion of lemon juice and rose water will remove tan 
 and whiten the skin. 
 
 G. Lemon juice with olive oil is far superior to vinegar 
 for salad dressing equal parts used for blending. 
 
 7. Lemon juice and loaf sugar is good for hoarseness. 
 
 8. Outward applications of the juice allays irritation caused 
 by insect bites. 
 
 9. A refreshing drink is made by adding a freshly beaten 
 egg to lemonade, and 
 
 10. The same mixture when frozen makes a delicious ice. 
 
 11. If when boiling sago or rice a teaspoon of lemon juice 
 is added the kernels will be whiter and a delicate flavor is 
 added. 
 
 12. An old fashioned remedy for croup is lemon juice, 
 honey and alum. 
 
 13. We all know the value of lemon juice and salt for 
 removing rust stains from white goods. 
 
 14. After the juice is extracted the rind dipped in salt 
 cleanses brass beautifully and conveniently. 
 
 15. It also removes unsightly stains from the hands. 
 
 16. For flavoring cookery lemon juice is unexcelled. 
 
 17. After the pulp is removed the skins make dainty recep- 
 tacles for serving salads, ices, etc. 
 
 18. Tough meat can be made tender by adding a teaspoon 
 of lemon juice to the water in which it is boiled. 
 
 19. Slices of lemon garnish fish of all description.
 
 146 MISCELLANEOUS 
 
 20. Tea is greatly improved by the addition of a slice of 
 lemon, either iced for summer's use or as Russian tea on a cold 
 winter day. 
 
 In buying lemons select those having a thin, dry rind. They 
 are cheaper and are much jucier than the fresh, plump ones. 
 Mrs. J. J. O'C. 
 
 TO SHARPEN SCISSORS. 
 
 Cut them rapidly on the neck of a small glass bottle, or on 
 a ground glass stopper. It trues the edges and makes them cut 
 like new. Another way is to place the scissors upon an ordinary 
 knife as if in the act of cutting. By drawing the steel along 
 the blades in this manner several times you will sharpen your 
 scissors. 
 
 WHEN THE LAYERS SLIDE. 
 
 Almost everyone has the experience, when filling and icing 
 a layer cake, of the layers slipping and sliding, thereby causing 
 an unattractive-looking cake when dry. If you will stick two 
 or even three of the skewers used by butchers down through 
 the layers they will hold the cake beautifully in place until set. 
 
 REMOVING FRUIT STAINS 
 
 from table linen may be much more easily done if the 
 stained part is stretched tight in an embroidery frame placed 
 over a basin and boiling water poured upon it. Taking out 
 fruit stains with boiling water is an old and valuable piece of 
 knowledge, but the use of an embroidery frame to support the 
 article probably will be a new suggestion to most housekeepers. 
 
 WASHING WHITE SILK GLOVES. 
 
 At night is recommended as a means of keeping them from 
 turning yellow. White silk stockings also should be treated in 
 the same way. Wash both in warm not hot suds, using a 
 good soap. Rinse well and hang on a rack to dry. By morning 
 they will be ready to use. 
 
 When using bottled blueing, the common tendency to pour 
 in too much can be overcome by tying about four thicknesses of 
 old muslin over the neck of the bottle. This causes the blueing 
 to filter, so that you can put in just the right amount. 
 
 ODORLESS GASOLENE CLEANING. 
 
 When washing articles in gasolene pour in a few drops of 
 oil of sassafras, about five drops to a quart of gasolene. This 
 will destroy all odor, and the garment washed can be pressed 
 and worn as soon as the gasolene evaporates, thus eliminating 
 the lengthy airing process.
 
 Table of Contents. 
 
 Page. 
 
 Soups 13- 1C 
 
 Fish 18- 20 
 
 Fowl 22- 24 
 
 Meats and Accompaniments 27- 33 
 
 Vegetables 35- 43 
 
 Salads 45- 50 
 
 Entrees ; .... 52- 56 
 
 Eggs 58- 59 
 
 Cheese and Chafing Dish 61- 64 
 
 Conserves, Jams, Etc ." 66- 70 
 
 Bread 72- 79 
 
 Waffles and Pan Cakes 81- 82 
 
 Sandwiches 84- 85 
 
 Pies and Pastry 88- 92 
 
 Puddings and Other Desserts 94-103 
 
 Cakes 105-111 
 
 Layer Cakes 115-120 
 
 Cookies and Small Cakes 122-126 
 
 Ices and Cold Desserts 128-130 
 
 Punch, etc .... 132-134 
 
 Candy 136-139 
 
 Cracker Dishes 141 
 
 Fireless Cooking 142-143 
 
 Tafcle of Weights and Measures 144 
 
 Miscellaneous .. .. 145-146
 
 BOWMAN DRUG CO. 
 
 Berkeley Store 
 S. E. Cor. Center and Shattuck 
 
 Phone Berkeley 113 
 
 G. J. Flaherty 
 
 L, S. Flaherty 
 
 North Gate Grocery 
 
 FANCY AND STAPLE 
 GROCERIES 
 
 3076 Claremont Avenue 
 Berkeley, Gal. 
 
 Phones: Berkeley 7796 7797 
 
 Phone Berkeley 954 J. Hansen 
 
 Elmwood Fruit Market 
 
 Wholesale and Retail Dealers in 
 
 Fresh Fruits, Vegetables 
 
 Canned Goods, Dried Fruits, etc. 
 Butter and Eggs. 
 
 2648 Ashby Avenue 
 
 Near College Ave. 
 
 Orders Promptly Delivered 
 
 Phone Berkeley 2535 
 
 ML Nina Williams 
 
 ARTISTIC MILLINER 
 
 2202 Shattuck Avenue 
 Shattuck Hotel Building 
 
 Berkeley, Gal. 
 
 (Top j? (Bown 
 
 BERKELEY'S WAIST SHOP 
 
 Agents for Pictorial Review 
 Patterns 
 
 Fownes Gloves, Phoenix Hosiery 
 
 Bon Ton and Royal Worcester 
 Corsets 
 
 2142 Center St. Berkeley 
 
 Like cut $100.00 
 
 Victor - Victrolas 
 
 AT 
 
 Tupper & Reed's 
 
 (Berkeley's Music Dealers) 
 
 2237 Shattuck Ave., Berkeley 
 Sold on easy terms
 
 W. Co BLACK 
 
 FUEL, FEED AND ICE 
 
 SATISFACTION GUARANTEED 
 
 Telephone Berkeley 159 
 
 SHATTUCK AND ASH BY AVENUE 
 
 White 
 
 Diamond 
 
 Water 
 
 Co. 
 
 ELECTRICALLY PURIFIED 
 
 Drinking Water 
 
 Phone Piedmont 1720 
 
 L. KIRKHAM 
 
 Job Plumbing and Supply Co. 
 
 Auto Sundries and 
 
 Electrical Supplies 
 General Repairing. 
 2930 College at Ashby. 
 
 Phone Berkeley 8700. 
 
 "If you have beauty, come, I'll 
 
 take it; 
 If you have none, come, I'll make 
 
 it." 
 
 Portrait Photographer 
 
 2121 Center St., Berkeley, Cal. 
 Phone Berkeley 4941 
 
 CALL UP OAKLAND 489 
 
 FOR 
 
 Daily wagon service in Berkeley, Oakland and Alameda
 
 Get the BEST results 
 by USING 
 
 Pied. 70 
 
 41st & Market 
 Oakland 
 
 PASTEURIZED 
 
 MILK 
 
 M. SILVERMAN 
 GROCERIES 
 
 Lehnhardt's Ice Cream and 
 
 Candies. 
 
 Butter, Eggs, Milk and Cream. 
 Daily Papers and Magazines 
 
 Stationery, Post Cards. 
 Bakery Goods Cigars and 
 
 Tobacco. 
 Telephone Berkeley 1758. 
 
 3084 Claremont Ave. 
 BERKELEY California 
 
 Oakland 
 
 White Star 
 
 Laundry 
 
 Quality and Care 
 
 Fortieth and Broadway 
 Phone Piedmont 308 
 
 YE RXA 
 
 Try Our Hoffman House Coffee, 32c 
 
 Bread 8c (2 for 15c) 
 Berkeley's Biggest and Best (lOc loaf) 
 
 2109 BANCROFT WAY, NEAR SHATTUCK 
 
 Eight Stores in Berkeley 
 
 Orders Called For and Delivered. 
 
 CENTRAL MARKET 
 
 H. J. REISMANN, Prop. 
 
 FRESH AND SALT MEATS 
 
 Poultry Fish Every Friday. 
 
 2637 Ashby Ave., Berkeley, Cal. 
 
 Phone Berkeley 8706.
 
 The success of your cooking depends upon the material 
 used. Milk, cream, butter and eggs play a very important part. 
 Why not have the best? 
 
 Varsity Creamery Co. 
 
 2113 University Avenue 
 
 Phone Berkeley 65 
 
 +*.. 
 
 Leslie Salt Refining Company 
 
 San Mateo 
 
 Freely Flowing 
 
 i 
 
 Simply Snowing j 
 Without a Fault 
 
 LESLIE SALT 
 
 "THE PROOF OF THE PUDDING." 
 
 Try Our Banking Service 
 Checking Accounts 
 
 Safe Deposit Boxes 
 
 Savings Accounts 
 
 Homestead Savings Bank 
 
 Shattuck Avenue, next to Public Library 
 Berkeley, Gal.
 
 Berkeley National Bank 
 
 Affiliated with 
 UNIVERSITY SAVINGS BANK 
 
 We cordially invite both your Household 
 Checking and Savings Acounts 
 
 East side Shattuck and Center Sts. 
 
 Berkeley 
 Furniture 
 Company 
 
 The House of Quality and Low 
 Prices. 
 
 C. J. HERRICK, Prop. 
 
 STICKLEY FURNITURE 
 
 -At- 
 REDUCED PRICES. 
 
 2075-81 Allston Way 
 Rear Peoples Water Co.'s Office 
 
 Telephone Berkeley 2414. 
 
 We don't know 
 much about Cook- 
 
 ing, but WE DO 
 KNOW the 
 
 CORSET 
 Business 
 
 We have a Cor- 
 set to fit any fig- 
 ure at a price to 
 fit any purse. 
 
 1 00 Models. 
 Prices, $ 1 to $ I 5 
 
 Corsets made to 
 order. Expert fit- 
 ters at your serv- 
 ice. 
 
 POMIN 
 
 TWO STORES 
 243 POST ST. 
 893 MARKET 
 
 ST. 
 
 SAN FRANCISCO, CAL.
 
 iHOTOGRAPHS 
 
 Charmingly posed and 
 beautifully finished in 
 soft brown tones 
 
 Also in permanent Oil Colors 
 
 E. J. McCULLAGH 
 
 2039 Shattuck (at Addison) 
 Hotel Berkeley 
 
 BOREN'S 
 
 Stamping 
 Books 
 
 Art Needle Work 
 Stationery 
 
 Gifts for All Occasions 
 
 Orders Taken for High-Class 
 Embroidery. 
 
 2409 Shattuck Ave., Berkeley. 
 
 Richards & Davenport 
 
 GROCERS 
 
 Fancy Groceries, Fruits and 
 Vegetables 
 
 2113 VINE STREET 
 
 Phone Berkeley 917 
 
 Government Inspected Meats. 
 
 Phone Berkeley 6735 
 
 Success in Cooking 
 
 can only be obtained by using the best grade of 
 meat, which is furnished at low prices by 
 
 The Ideal Market 
 
 The market with the 100'/ sanitary inspection score. 
 
 1677 Shattuck Avenue 
 BERKELEY, GAL.
 
 H. L. REID 
 
 R. L. REID 
 
 REID'S DRUGS 
 
 The Modern Cut-Rate Pharmacy 
 At Telegraph and Durant 
 
 iiiiiiiiiii 
 
 Victor 
 
 Talking Machines 
 
 Victrolas from $15 to $400 
 
 Records and Supplies 
 
 Special Uo>m for 
 Demonstration 
 
 EASTMAN KODAKS AND SUPPLIES 
 
 Expert Developing and Printing. 
 
 'iiiiiiiiiiiNiiiiiiiiiiiiiiiiiuiiiiiiiiiiMiiiiimimmiiiiiii 
 
 Pig'n Whistle Candies 
 
 Fresh Every Day 
 
 24 Hour Service 
 
 llll IIIIIIHIIIIIIIUIIIIIIIIIIIIII 
 
 LADIES' REST ROOM 
 
 
 Free and Prompt Delivery 
 
 To All Parts of Berkeley 
 
 M 
 
 PHONES BERKELEY 1910 AND 8835
 
 \n\ BERTIN'S 
 
 Promptness and Quality 
 
 BERTIN'S \n\ 
 
 PQ 
 
 Carelessness and Lack of Preparation 
 Spoils Many a Splendid Recipe 
 
 THE SAME CAN BE SAID ABOUT YOUR 
 GOWNS AND HOUSEHOLD FURNISHINGS 
 
 OUR 
 MOT TO 
 
 WHAT IS WORTH 
 DOING AT ALL IS 
 WOPTM DOING 
 WELL J St. jt 
 
 CLEANERS 
 
 DYERS 
 
 PRESSERS 
 
 Bear a reputation for being the best prepared 
 to renovate your Garments, Gowns, or sani- 
 tarily clean your Blankets, Portieres and 
 Curtains. 
 
 TELEPHONE BERKELEY 5592 
 
 For all Departments. Five Stores. 
 
 Ten Delivery Vehicles. 
 
 Vl 
 
 BERTIN'S 
 
 Charges Most Reasonable 
 
 BERTIN'S