T X 
 
 715 
 
 C5468 
 
 1900z 
 
 NATR 
 
 UCB 
 
HUH 
 
 ii it ifii 
 
Home Economic Club 
 
 OF THE 
 
 Four Counties Group 
 
 COOKBOOK 
 
 COMPOSED OF 
 
 Tehama, Glenn, Sutter and 
 Butte Counties 
 
A/ Ariz 
 
 Practical Hints For Householders 
 
 (Taken from the Kerr Glass Co.) 
 
 Asparagus 12 Ibs, yield six pint jars, stalk; and two pint jars cut. 
 
 Beets one bushel by measure; cut in small thin slices yield 40 pint 
 jars. 
 
 Cherries nine baskets yield two pint jars, pitted; or several pint 
 jars whole. 
 
 Corn one hundred ears Golden Bantam; yields an average of 14 
 pints. 
 
 Greens one bushel spinach yields ten pint jars. 
 
 Peaches Two and a quarter pounds yields one quart jar. 
 
 Peas one bushel; pods well filled; yields 14 pint jars. 
 
 Pineapple one-half crate; 15 pints; yield 16 pint jars. 
 
 Plums one basket of 14 pounds yields 25 pint jars. 
 
 Strawberries one crate yields 26 pint jars canned or 31 glasses of 
 jam seven and one-half oz. size. 
 
 String beans one bushel; by measure; yields 25 pint jars. 
 
 Tomatoes three pounds yield 1 quart jar. 
 
 All measurements are level. 
 
 1 saltspoon 1-4 tsp. 
 
 3 teaspoons 1 tbsp. 
 16 tbsp. 1 cup. 
 
 2 cups 1 pint. 
 
 4 cups 1 quart. 
 
 2 tbsp. sugar 1 ounce. 
 
 2 tbsp. butter 1 ounce. 
 
 2 tbsp. liquid 1 ounce. 
 
 4 tbsp. flour 1 ounce. 
 
 1 square unsweetened chocolate one ounce. 
 
 2 cups butter 1 pound. 
 
 2 cups granulated sugar 1 pound. 
 
 2 1-2 cups powdered sugar 1 pound. 
 
 3 1-2 cups confectioner's sugar 1 pound. 
 
 2 and 2-3 cups oatmeal 1 pound. 
 
 4 3-4 cups rolled oats 1 pound. 
 
 4 and 1-3 cups rye meal 1 pound. 
 
 1 7-8 cups rice 1 pound. 
 4 cups flour 1 pound. 
 
 4 1-2 cups graham flour 1 pound. 
 
 3 7-8 cups entire wheat flour 1 pound. 
 
 4 and 1-3 cups coffee 1 pound. 
 
 2 cups finely chopped meat 1 pound. 
 9 large eggs 1 pound. 
 
 Almonds one ounce; chopped equals one -third cup. 
 Baking Powder one ounce equals 2 1-2 tbsp. 
 Beans, dried 1-2 Ib. equals 1 cup. 
 
Butter. 1-4 Ib. equals one cup; one ouncp equals 2 tbsp, 
 
 Celery, one average stalk; minced, equals 4 tbsp. ASA ~Tf\ 
 
 Cheese, grated; one ounce equals 1-2 cup. 
 
 Chicken, 31-2 Ibs. chicken yields about 3 cups diced meat. 
 
 Chocolate, one ounce equals one square or 4 tbsp. grated. 
 
 Cocoa, one ounce equals 4 tbsp. 
 
 Coffee ground 1 Ib. equals 4 and 1-3 cups or one ounce equals 5 tbsp. 
 
 Crumbs; bread 2 ounces equals one cup. 
 
 Crackers, 3-4 cup equals one cup bread crumbs. 
 
 Flour, one quart equals 1 pound. 
 
 Lard, one cup; packed solid; equals one-half pound. 
 
 Meat, 1 Ib. as purchased; equals when cooked 3 cups minced or 2 cups 
 
 when packed. 
 Nuts 1 Ib. in shell equals about 1-2 Ib. when shelled; one cup shelled 
 
 equals about 4 ounces. 
 Onions one large; minced; equals about 1-4 cup; one medium minced 
 
 equals about 5 tbsp.; one small minced equals about 3 tbsp 
 Orange, Juice of one equals about 1-2 cup. 
 Grated rind equals 2 tbsp. 
 Rpisins one cup equals six ounces. 
 Rice one pound equals two cups. 
 S-]t one ounce eou^ls 2 1-8 tbsp. 
 Sue* one pound eou^ls four cups chopped. 
 
 Commandments of a Homemaker 
 
 "Thou shalt make thy home beautiful and keep it clean and in order" 
 "Eight hours a day shalt thou labor and do all thy housework, and the 
 
 other working hours shalt thou attend to thy homemaking." 
 "Thou shalt not slump on thy job.'' 
 
 "Every day thou shalt take a short vacation from thy household tasks." 
 "Thou shalt guard thy health and the health of thy family, with all thy 
 
 might, and the health of thy neighbor as thine own.'' 
 "Thou shalt strive to kesp thyself mentally alert.'' 
 "Thou shalt at all times hold thyself in readiness to answer the call of 
 
 thy family for friendship and companionship." 
 "Thou shalt cultivate and encourage in thy self and in thy family, a 
 
 sense of humor and the ability to play." 
 "Thou shalt strive to make thyself easy to look upon." 
 
Buckets 
 
 FEEDS & GRAIN 
 
 Poultry and Stock Feeds 
 
 Telephone 37 
 
 BUCKE'S 
 
 
 
 Groceries and Meats 
 
 Telephone 51 
 ORLAND CALIFORNIA 
 
 RUhlANO BROTHERS 
 
 BUTTER and CHEESE 
 MANUFACTURERS 
 
 Willows, California 
 
Salads and Salad Dressings 
 
 COOKED SALAD DRESSING 
 
 2 tsps salt. 4 eggs. 
 
 1 1-2 tsps. dry mustard. 4 tbsp. butter or 1 cup oil. 
 
 4 tbsp. sugar. 1 1-2 cups water. 
 
 4 tbsp. flour. 1 cup vinegar. 
 
 Mix dry ingredients. Bzat eggs thoroughly and add water and vine- 
 gar. Combine with dry ingredients and cook over hot water till thick. 
 Stir well to avoid bumpiness. Add butter or oil when taken from stove. 
 If oil is added instead of butter beat it in a few drops at a time. 
 
 Mrs. L. F. Carpenter, Gerber, Cal., El Camino Grange. 
 
 FRENCH DRESSING 
 
 1 tbsp. worchestershire sauce. 2 tbsp. olive oil. 
 
 3 tbsp. catsup. 1 tsp. sugar. 
 
 1 tbsp. vinegar. Salt and pepper to taste. 
 
 Little tobasco (this may be omitted). Stir or mix well. 
 
 Mrs. John Koth, El Camino Grange, Gerber, Cal. 
 IMPERIAL SALAD 
 
 1 level tbsp. of Gelatine. 1-2 tsp. of salt. 
 
 1-4 cup cold water. 1-2 cup whipped cream. 
 
 1-4 cup sugar 1 egg yolk. 2 cups of shredded cabbage. 
 
 1 cup of pineapple juice (canned). 1 cup canned pineapple diced. 
 
 2 tbsp. of lemon juice. 1-2 cup grated raw carrots (coarse). 
 
 Soak gelatine in cold water about 5 minutes. 
 
 Beat egg yolk with sugar and salt. Add pineapple and lemon juice 
 and cook over boiling water until it thickens slightly. Add gelatine to 
 hot mixture and stir until dissolved. Cool and fold in whipped cream, 
 cabbage, pineapple and carrots. Turn into mold and chill. When firm 
 unmold on lettuce and serve with mayonnaise. 
 
 Serves six. 
 
 STUFFED TOMATO SALAD 
 12 small tomatoes. 1-4 cup chopped cucumber. 
 
 1 banana, finely diced. 6 tbsp. French Dressing. 
 
 2 sour apples, finely diced. 1 tsp. sugar. 
 1 stalk celery, finely diced. 
 
 Remove centers from tomatoes, invert and chill thoroughly. Com- 
 bine banana, apples, celery and cucumber. Pour over French Dressing 
 combined with sugar. Marinate 30 minutes. Fill tomatoes. May be 
 used as a garnish or serve on crisp lettuce as an individual salad. 
 Mrs. A. G. McGlade, West Side Grange, Red Bluff. 
 
 FISH FILLER 
 
 Tuna, salmon, sardines or bits of any left-over fish may be used. 
 Add the juice of one-fourth a lemon, salt and Worcestershire sauce to 
 taste. Moisten with salad dressing. Mix until blended. Pile on lettuce. 
 Place on platter. Garnish with cloved lemon rings. 
 
 Mrs. W. O. Rhoades, Durham, Cal. 
 
Page 6 TESTED RECIPES 
 
 LIME VEGETABLE SALAD 
 
 1 head lettuce. 1 cup grated carrots. 
 
 1 pkg. of lime jello. 1 7-oz. can crushed pineapple. 
 
 1 cup finely shredded cabbage. 1-2 cup chopped celery. 
 
 Method: Dissolve jello in 1 pint of hot water. When it begins to 
 thicken add the already prepared vegetables and pineapple. When ready 
 to serve, serve on a bed of chopped lettuce or on a lettuce leaf. 
 
 Mrs. Margaret Hudson, Biggs Grange. 
 
 CRANBERRY SALAD 
 
 One pound cranberries; six red apples, not peeled; one orange with 
 peel but take all the white part off as it will make it bitter. Grind all 
 the fruit after washing and wipe dry. Dissolve two packages of orange 
 jello in one cup hot water and when dissolved add the juices, one cup, 
 if not enough to fill the cup add enough cold water and one and one- 
 half pounds granulated sugar. Add the fruit to this mixture and set 
 in refrigerator until it thickens or sets. 
 
 Mrs. W. O. Rhoades, Durham, Calil. 
 POTATO SALAD 
 
 Boil 6 large potatoes, boil 5 eggs. When both potatoes and eggs are 
 cold dice potatoes, chop 4 eggs, leaving one for the top of salad, chop 
 fine one medium sized onion. Slice the remaining egg and put on top, 
 sprinkle a little paprika over top. 
 
 Mrs. Geo. H. Glenn, Durham, Cal., Durham Grange No. 460. 
 WHITE SALAD TESTED 
 
 Yolks of 4 eggs or 2 whole, beaten very light. Stir slowly into the 
 eggs the juice of 1 lemon, 1-4 tsp. mustard; warm 1-2 cup milk and 
 stir into the above. Put on stove and bring to a boil. 
 
 1 Ib. marshmallows, cut in squares. 
 
 1 Ib. white grapes, seeded, cut in halves. 
 
 1-4 Ib. pecan nuts, broken; 1 qt. pineapple. 
 
 1 pt. of double whipping cream, whip till light, Add cooled dress- 
 ing to marshmallows, thoroughly drained, broken pineapple and nut 
 meats, last the whipped cream. Stir in lightly but mix thoroughly. Let 
 stand number of hours or over night. This salad must not be disturbed 
 after being mixed. Will serve 20 people. 
 
 Mrs. G. W. Langenderfer, Gerber, Cal. 
 
Preserves and Jams 
 
 UNCOOKED CRANBERRY SAUCE. 
 
 1 qt. cranberries, 1 medium orange (put through food chopper; add 
 juice only of another medium orange and 3 cups of sugar. Mix well and 
 set aside for 48 hours before using. Mrs. Geo. A. Wurth. 
 
 SWEET PICKLES. 
 
 For 1 gal. of small cukes, boil 1-2 gal. water with 1-2 cup salt and 
 pour boiling hot over cukes. Let stand over night. Next morning drain 
 and add: Boil 1-2 gal. vin.egar, 1-2 cup mixed pickle spices, 2 tbsp. 
 dry mustard, 4 tbsp. sugar and pour boiling hot over cukes. Then add 
 1_2 cup sugar for 12 days without heating liquid. These pickles will 
 keep firm and hard if the brine, also vinegar has been poured over cuke? 
 very, very hot, in fact rolling boil. 
 
 Mrs. Geo. A. Wurth, Red Bluff, Westside Grange. 
 
 PEAR HONEY. 
 
 6 pears. 2 apples, 1 orange, 1 1-2 Ibs sugar. 
 
 Pare apples and pears, remove seeds, peel orange, remove 
 seeds; grind pears, apples and orpnge. Add sugar and cook 20 minutes, 
 stirring frequently. Add grated orange rind; cook until thick. 
 
 M. C. Walker, Westside Grange, Red Bluff. 
 
 STRAWBERRY JAM. 
 
 2 baskets strawberries. Pick over and cover with boiling water and 
 let stand 1 minute, drain and put into kettle, add 11-2 cups sugar. Bring 
 to boil and add 2 cups sugar; boil briskly for 25 minutes. Pour into 
 jars and seal 1 or 2 days later. Alice Schmidt, Biggs, Cal. 
 
 PLUM CONSERVE. 
 
 4 Ibs. plums, 6 cups sugar, 2 cups walnuts, 2 lemons (juice and grat- 
 ed rind), 2 Ibs. seedless raisins. Wash plums, remove seeds, weigh fruit; 
 combine all ingredients except nuts. Cook until thick. Blanch nut 
 meats 2 minutes. Cut or chop. Add to mixture just before removing 
 from stove. Pour in to sterilized jars and seal. 
 
 Mrs. Emma O. Wait, Glenn, Jacinto Grange, No. 431. 
 
 TOMATO CONSERVE. 
 
 2 1-2 Ibs. tomatoes; 4 cups sugar; 1-2 orange; 1-2 lemon. Peel to- 
 matoes, add sugar. Cook slowly over slow fire. Slice orange and 
 lemon in thin slices. Cook until jelly stage. Nut meats and raisins may 
 be added at the very last if desired. Mrs. Lee Garner, Chico, Cal. 
 
 STRAWBERRY PRESERVES. 
 
 2 baskets berries (1 Ib.) washed and stemmed; 4 oims suyr. Bring 
 to a boil, and cook at rolling boil 10 minutes. Add 3 tbsp. lemon juice 
 and continue boil 3 or 4 more minutes. Skim, set aside to cool and 
 thicken (over night). Can in sterilized jars and seal cold. 
 
 Mrs. Lester Jobe. Indenendent. No. 470. 
 
Page 8 TESTED RECIPES 
 
 STRAWBERRY PRESERVES. 
 
 Pour 5 cups of sugar over 5 cups of strawberries which have been 
 washed and stemmed before measuring. Put on the stove over a very 
 low fire and stir until sugar is dissolved. When boiling point is reach- 
 ed, increase heat until they boil rapidly for 8 minutes. Add 1-2 cup 
 strained lemon juice. Let boil again for 2 minutes, remove from fire 
 and let stand in the kettle in a cool place over night. In the morning 
 put into the glasses and seal. You do not reheat to put into the jars 
 and of course they are paraffined at once. 
 
 Jessie Silver. Elk Creek Grange, No. 44 1. 
 
 PUMPKIN PRESERVES. 
 
 Peel and cut pumpkin in small pieces. Put in vinegar for 24 hours. 
 Take up and dry with cloth. Weigh and use same weight in sugar with 
 1 cup of water to each pound of sugar. When boiling put in a 6-inch 
 piece of vanilla bean cut in small pieces, and boil until transparent and 
 yellow. Mrs. Warren Smith, Biggs. 
 
 PINEAPPLE-CHERRY JAM 
 
 1 No. 2 can crushed pineapple; 3 1-2 cup sugar; 1-2 bottle Certo; 1 
 small bottle Maraschino cherries, sliced. Boil sugar and fruit hard for 
 1 minute. Remove from fire and stir in Certo. Add cherries and stir 
 and skim for 5 minutes to prevent floating fruit. Pour quickly, paraf- 
 fin and cover. Helen Armour, Nelson, Durham, No. 460. 
 
 PEACH JAM. 
 
 12 peaches, 1 orange (griryi rind and all). 1 can crushed pineapple, 
 6 cups sugar, combine let stand overnight, then simmer gently. When 
 done add the sliced peach pit meats. 
 
 Mrs. R. S. Green, Durham 
 
 PEAR CONSERVE. 
 
 3 qts. of pears, chopped; 3 Ibs. of sugar; 1 Ib. of raisins; 3 oranges, 
 peeled and diced; 1 cup nuts. Cook until the desired consistency. 
 
 Mrs. Mary Lauer, Los Molinos. 
 
 ORANGE AND PEAR MARMALADE. 
 
 Put 2 oranges and 8 or 9 pears through a food chopper. Peel pears 
 but not oranges. Drop all into a syrup made of 5 cups of sugar and 
 a little water. Cook to the right consistency and seal. Makes 3 pts. 
 
 Mrs. Mary Lauer, Los Molinos. 
 
 ORANGE MARMALADE. 
 
 Cut oranges as thin as possible and to each pirit of fruit 2 pints 
 of cold water and let stand over night. Next day boil 1 hour, then to 
 every pound of fruit add 1 Ib. of sugar; boil until it will jell when tried 
 on a saucer. Seal while hot. Splendid. Mrs. Daisy Jones. Los Molinos. 
 
TESTED RECIPES Pago. 9 
 
 PINEAPPLE-APRICOT JAM. 
 
 1-2 pound dried apricots; 3 cups water; 2 1-4 cups canned pineapple 
 and syrup; 61-2 cups (3 1-4 Ibs.) sugar; 1 bottle fruit pectin. Soak 
 apricots in water overnight. Drain; do not reserve liquid. Chop or 
 grind apricots. Combine 1 3-4 cups apricots, pineapple and sugar in 
 large kettle; bring to a full rolling boil over high heat. Stir constantly 
 before and during boiling. Boil hard 2 minutes. Remove from heat 
 and stir in fruit pectin.. Stir and skim for 3 minutes to cool slightly 
 and prevent floating fruit. Pour quickly into glasses. Seal at once. 
 Makes about eleven 6-ounce glasses. 
 
 Mrs. A. G. McGlade, Westside Grange, Red Bluff. 
 
 GRAPE CONSERVE. 
 
 7 Ibs. of grape pulp; 4 Ibs. of sugar; 1 Ib. of raisins; 2 oranges 
 (ground). Mix; boil 15 minutes. 
 
 Mrs. E. A Stubbs, Grange No. 462. Gerber, Cal. 
 
 EHORM'S QUALITY MARKET 
 
 FOR THE BEST IN MEATS GROCERIES 
 AND VEGETABLES 
 
 A HOME-OWNED STORE 
 
 RED BLUFF CALIF. 
 
 501 WALL STREET 
 
It Always Pays 
 to 
 
 SHOP 
 at 
 
 PENNEYS 
 
 WILLOWS 
 
 FRESH 
 
 Meats, Vegetables, Fruits and 
 Groceries 
 
 RED & WHITE 
 
 P. A. HALL, Owner 
 
 WILLOWS, CALIFORNIA 
 
TESTED RECIPES Page 11 
 
 Candies 
 
 PEANUT BUTTER FUDGE. 
 
 2 cups powdered sugar; 1-2 cup milk; 2 heaping tbsp. peanut but- 
 ter. Mix ingredients and place over flame. When it begins to boil vig- 
 orously, cook five minutes. Beat, pour in buttered pan and cut in 
 squares. Mrs. P. L. Mulford, Elk Creek, Cal. 
 
 PATIENCE CANDY. 
 
 Dissolve 2 cups sugar with 1-2 cup milk. Scorch 1 cup sugar in 
 iron frying pan. Boil 1-2 cup milk with pinch soda and pour hot milk 
 into scorched sugar. Add the contents of sauce pan with butter size 
 of an egg. Cook to soft ball-, stirring constantly. When it forms soft 
 ball add. 1 cup nuts and vanilla. Stir and beat until stiff. 2 tbsp. of 
 Karo can be added. When butter is put in makes candy creamier, 
 but not necessary. 
 
 PEANUT BUTTER FUDGE. 
 
 3 cups sugar; 4 tbsp. cocoa and 1 cup milk added gradually; 1 tbsp. 
 butter. Cook very slowly until it forms a soft ball. Then beat until 
 it starts to thicken, and add 1 cup peanut butter and vanilla (more or 
 less as desired). Beat until smooth; put in a buttered pan; cool slightly 
 and cut. Let finish cooking. Eva Borchers, Chico Grange. 
 
 FUDGE (Never Fails) 
 
 1-2 cup milk; 2 cups sugar; 1-4 cup syrup; 1 tbsp. butter; chocolate 
 about 1-inch square; 1 tsp. vanilla. Boil 4 minutes, then stir until it 
 begins to get grain; pour in buttered pan and cut into squares. Add 
 nut meats if desired. Mrs. Fred Parker, Orland. 
 
 CHEWS 
 
 1 c. brown sugar 5 T. flour 
 
 pinch of salt. 1-4 t. soda 
 
 1 egg beaten well 3-4 c. chopped nuts 
 
 Mix ingredients in order given. Butter pan. Spread mixture into 
 thin layer. Bake about 10 to 15 minutes in oven at 350 F. Remove from 
 pan while hot and cut into strips. 
 
 Mrs. Frank Smith; Biggs. 
 
12 TESTED RECIPES 
 
 CHOCOLATE CREAM FUDGE. 
 
 1 cup cream; 1 cup white sugar; 1 cup brown sugar; 1-2 cup Karo 
 syrup; 1 tablespoon honey. Cook to soft ball stage; add cup of walnut 
 meats; set off to cool with a square of bitter chocolate on top. When 
 cool and chocolate partly melted stir and pour on platter and cut in 
 squares. Elizabeth Stevenson. 
 
 UNCOOKED FUDGE. 
 
 1 egg; 2 cups sifted powdered sugar; 4-oz. sweet cooking chocolate 
 2 tbsp. butter; 2 tbsp. peanut butter; 1 tbsp. honey. Beat egg well and 
 add sugar. Melt butter and chocolate together; add peanut butter. Blend 
 and add to first mixture. Press into buttered pan and chill. Makes 2 
 dozen squares. Stays fresh and moist for weeks. 
 
 Fern Bentz, Chico Grange. 
 
 PRALINES (CANDY). 
 
 1 7-8 cups powdered sugar; 1 cup maple syrup; 1-2 cup cream; 2 
 cups nuts (hickory or pecans preferred). 
 
 Boil sugar, syrup and cream to a soft ball, remove from fire and 
 beat until creamy; add nuts and drop from spoon on waxed paper or 
 pour on buttered pan and cut. 
 
 Alice Schmidt, Biggs, Cal. 
 
 THE RED & WHITE STORE 
 Groceries and Men's Clothing 
 
 Telephone 9 Biggs, Calif, 
 
Cookies 
 
 MACAROONS. 
 
 2 egg whites; 1-2 tsp. baking powder; 1-4 tsp. salt. Beat together 
 until eggs are stiff. Beat in 1 cup powdered sugar. Fold in 1 cup chop- 
 ped dates, 1-2 cup walnut meats. Drop on cookie sheet and bake in 
 Slow oven 250 degrees 30 minutes. Requires no flour. 
 
 Mrs. Josephine Kasak. 
 
 OATMEAL COOKIES. 
 
 1 cup sugar 1 cup brown sugar 
 
 3 eggs 3 - 4 cup shortening 
 
 3-4 cup milk 4 cups flour 
 
 1 cup oatmeal 1 tsp. cinnamon 
 
 1-4 tsp. cloves 1-4 tsp. nutmeg 
 
 1 tsp. soda 1 cup each nuts and raisins. 
 Cream sugar and shortening and eggs; add liquids and follow with 
 
 other ingredients. Bake at 350 degrees 15-20 minutes. 
 
 Mrs. Wm. Vanderly, Los Molinos. 
 
 DOUGHNUTS. 
 
 2 eggs 1 tbsp. shortening 
 7-8 cup milk 4 tsp. baking powder 
 
 3 cups flour 1 cup sugar 
 
 1-2 tsp. salt 3-4 tsp. cinnamon. 
 
 Blend sugar and shortening, then add well beaten eggs and milk 
 Lastly add dry ingredknjts which have been sifted together thoroughly 
 Roll out 1-4 inch thick. Fry in deep fat at 375 degrees. Drain well 
 
 Mrs. Frank Smith 
 
 OAT MEAL ROCKS. 1 
 
 1 cup sugar 3-4 cup shortening 
 
 3 eggs, beaten 2 cups uncooked oatmeal 
 
 1 tsp. soda 1-2 cup sour milk 
 
 1 cup raisins 1 cup nuts 
 1-2 tsp. cinnamon 
 
 Mrs. Mabel Stephens 
 
 DATE BARS, 
 
 1-4 cup melted shortening 1 cup sugar 
 
 1-2 cup sifted flour 2 cups dates, cut 
 
 1-4 tsp. baking powder 1 cup walnut meats, cut 
 
 1-2 tsp. salt 2 eggs, well beaten 
 
 Sift dry ingredients Add nuts and dates and mix well. Beat eggs. 
 Add shortening. Add date mixture. Pour into a greased pan 9x9-in. 
 Rake rt 350 degrees for 30 minutes. When cool, cut in small squares 
 and roll in powdered sugar. 
 
 Mrs. W. L. Shields, Biggs Grange, No. 459 
 
Page 14 TESTED RECIPES 
 
 NUT COOKIES. 
 
 1 cup butter and lard 1 t baking powder 
 
 2 cups brown sugar 1 t cinnamon 
 1-2 cup water 1 cup walnuts 
 
 3 eggs 1 cup raisins 
 1 t vanilla 1 cup oats 
 
 1 t soda 3 cups flour 
 
 Drop in pan to bake. Naomi Green, Elk Creek, Cal. 
 
 BANANA DROPS (Children like these) 
 
 1 cup butter 1 tsp. vanilla 
 
 2 cups white sugar 4 cups flour 
 
 3 eggs 2 tsp. baking powder 
 
 1 1-2 cups mashed bananas 1-2 tsp. soda 
 1-2 tsp salt. 
 
 Mix in order given. Drop by spoonful on a greased baking sheet. 
 Press an almond on top of each and bake in hot oven. 6 dozen. 
 
 Mrs. Perry Stark, Independent Grange, Corning. 
 
 GUM DROP COOKIES. 
 
 2 cups brown sugar 1 cup walnut meats 
 
 2 cups pastry flour 1 cup gum drops (small size) 
 
 4 eggs, well beaten 
 
 Combine all ingredients, do not chop candy. Bake on cooky sheet, 
 in moderate oven. Cut into squares. Mrs. N. R. Jessee, Chico. 
 
 PRUNE BARS. 
 
 3 eggs, 1 cup sugar; 1 cup prunes (dried); 1-8 tsp. salt; 1 cup flour, 
 1 tsp. baking powder; 1 cup chopped nuts. 
 
 Wash and soak prunes 2 or 3 hours, dry, cut in small pieces. Beat 
 egg yolks and add sugar. Beat whites stiff and add dry ingredients: 
 add nuts and prunes. Bake in shallow pan in moderate oven about 30 
 minutes. Remove from pan, cut in, Ix3-inch bars; roll in powdered 
 sugar or frost with chocolate frosting. Makes about 20 bars. 
 
 Mrs. Lulu H. Yockey, Durham. Cal., Durham Grange, No. 46P. 
 
 BROWNIES. 
 
 2 squares chocolate 1-2 cup wheaties 
 
 1-2 cup butter or Crisco 1-2 cup cocoanut 
 
 1 cup white or brown sugar 3-4 cup chopped nuts 
 
 2 eggs beaten separately 1 tsp. vanilla 
 1-2 cup flour 1-2 tsp. milk 
 
 Mix well, adding the well-beaten whites the last thing. Bake slowly 
 in large pan for 15 or 20 minutes, when cool, cut in squares. 
 
 Mrs. F. G. Merrifield. Durham Grange, No. 460. 
 
TESTED RECIPES Page 15 
 
 CRISPIES. 
 
 2 squares Baker's unsweetened 1-2 cup whole wheat flour 
 chocolate 1-2 t vanilla 
 
 1-2 cup butter or other shortening 1_2 cup black walnut meats, finely 
 
 1 cup raw sugar chopped 
 
 2 eggs, unbeaten 
 
 Melt chocolate, add shortening, sugar, eggs, flour and vanilla. Beat 
 well. Spread mixture on a baking sheet or shallow pans. Sprinkle with 
 nut meats an4 bake in hot oven (400) for 15 minutes. While warm cut 
 with cooky cutter or mark into squares. When cool remove from pan. 
 
 Clara McNeil, Paradise. 
 DROP GINGER COOKIES. 
 
 1-2 cup lard 1-2 tsp. salt 
 
 1 cup light brown sugar 1 tsp. soda 
 
 1-4 cup molasses 1 tsp. baking powder 
 
 3 cups bread flour 5-8 cup hot water 
 
 Cream lard and add sugar, beating well. Add molasses. Mix and sift 
 all dry ingredients and add alternately with the hot water. Drop by 
 teaspoons on greased baking sheet. Bake in a hot oven (400 degrees 
 F) for approximately ten minutes. Yields three dozen cookies. 
 
 Phyllis Harlow, Palermo Grange, No. 493 
 HERMITS. 
 3-4 cup shortening 21-2 cups sifted flour 
 
 3 eggs, well beaten 1-2 tsp. cinnamon 
 3-4 tsp. soda 1 cup raisins 
 
 1-2 tsp. nutmeg 1 cup chopped walnut meats 
 
 1 1-2 cups brown sugar 
 
 Directions: Cream the shortening and sugar, add the well-beaten 
 eggs. Sift 2 cups flour with the soda and spices and add to mixture. 
 Add raisins and nuts mixed with rest of flour. Drop by teaspoonfuls on 
 greased baking sheets about 2 inches apart. Bake in a hot oven 400 
 degrees F. for 10 minutes. Makes about 4 doz. cookies, 
 
 Edith A. Thayer, Paradise 
 OATMEAL COOKIES. 
 
 1 cup butter and lard mixed 2 cups flour 
 
 1 1-2 cups sugar 2 cups oatmeal 
 
 3 eggs 1 cup raisins 
 
 1 cup sweet milk 1 cup nuts 
 
 2 tsp. baking powder 1 tsp. cinnamon 
 Drop by teaspoons full on greased pan. 
 
 Mrs. L. F. Carpenter, Gerber, Cal., El Camino Grange. 
 SOUR CREAM COOKIES. 
 
 1 cup butter 1-2 tsp. soda 
 
 1 cup sugar 1-2 tsp. salt 
 
 4 cups flour 1-2 cup thick sour cream 
 1 tsp. nutmeg 1 or 2 eggs 
 
 M. C. Walker, Westside Grange, Red Bluff. 
 
Page 16 TESTED RECIPES 
 
 OATMEAL CRISPIES. 
 
 Cream 1 cup shortening, 1 cup brown sugar and 1 cup granulated 
 sugar. Add 2 beaten eggs and 1 tsp. vanilla extract, beat well. Add 
 11-2 cups flour sifted with 1 tsp. salt and 1 tsp. soda. Add 3 cups oat- 
 meal (quickcooking) and 1-2 cup chopped walnut meats. Mix. form in 
 long rolls; chill thoroughly. Slice 1-4 inch thick. Bake on ungreased 
 cooky sheet in moderate oven (350 degrees) for 10 minutes. Makes 5 
 dozen. Mrs. A, G. McGlade, Westside Grange. 
 
 VANILLA NUT ICE BOX COOKIES. 
 
 4 cups sifted flour 1 1-2 cups brown sugar (firmly 
 
 3 t baking powder packed) 
 
 1-4 t salt 2 cups white sugar 
 
 1 cup butter or fat 2 eggs, well beaten 
 
 1 t vanilla 1 cup nut meats, chopped 
 
 Sift flour once, measure, add baking powder and saft. Sift again. 
 Cream butter thoroughly. Add sugar gradually. Add eggs, nuts and 
 vanilla and beat well. Add flour slowly. Shape into a roll, 1 1-2 inch 
 in, diameter. Roll in waxed paper. Chill until firm in refrigerator. 
 Cut in 1-8 slices. Bake on ungreased baking sheet, in hot oven. 10 
 minutes. Miss Geneva Hudson, Biggs. 
 
 PEANUT BUTTER COOKIES. 
 
 1-2 cup peanut butter 1 egg, well beaten 
 
 1-4 cup butter 1 cup sifted cake flour 
 
 1-2 cup brown sugar 1 t soda 
 
 1-2 cup white sugar 
 
 Cream peanut butter and butter together, add sugar gradually and 
 cream well. Add egg. Sift flour and soda together and add to first 
 mixture, beating thoroughly. Drop the mixture, one level teaspoonful 
 at a time on cookie sheet. Press down each cookie with fork. Bake 
 10 minutes in moderate oven (350-375 degrees.) 
 
 Miss Geneva Hudson, Biggs. 
 MY CANADIAN COOKIES. 
 
 One cup butter or part shortening: 2 of sugar; 1-2 cup sour milk; 
 1 tsp. of soda; flour enough to roll out thin, cut with a sharp cooky cut- 
 ter; bake in quick oven t Mrs. Daisy Jones, Los Molinos. 
 
heats 
 
 PORK CHOPS WITH PICKLE. 
 
 Select large loin pork chops. Roll in flour. Put butter and drip- 
 pings in frying pan. When hot lay pork chops in fat, first putting 
 salt and pepper on them. Brown on one side when ready to turn, have 
 one good sized onion cut up and 2 or 3 small sweet pickles cut fine. 
 Put into pan, salt and pepper; let this brown; then add warm water 
 enough to almost cover chops; let simmer for 1 hour or more. 
 
 Alice Schmidt , Biggs, Cal. 
 
 DELICIOUS MEAT LOAF. 
 
 2 Ibs. ground round steak; 2 Ibs. ground veal steak; 1 Ib. ground 
 pork steak; 6 boiled eggs; 1-4 cup milk; 1 1-2 tsp. salt; 1-4 t pepper, 
 tiny bit of cayenne pepper. Mix all ingredients well, put half of it 
 into loaf pan, lay the hard cooked eggs in center of meat; place rest 
 of meat on top. Now place 6 strips bacon on top. Bake in moderate 
 oven 1 1_2 hrs'.; serves 15. Mrs. Joy Eschliman. 
 
 ITALIAN MEAT LOAF. 
 
 2 Ibs. ground beef; 1 Ib. ground fresh pork; 1 cup fine dry bread 
 crumbs: 1 finely cut onion; 2 eggs, slightly beaten; 1-2 cup milk; salt 
 and pepper, 1-2 cup grated Parmesan cheese. Grind beef and pork to- 
 gether. Combine with bread crumbs, onion, parmesan cheese, salt and 
 pepper. Moisten with slightly beaten eggs and milk. Pack into a loaf 
 pan. Bake in a slow oven (300 degrees F.) for about 1 1-2 hours. 
 
 Mrs. Earl Hatfield, Red Bluff. 
 
 SOUR CREAM VEAL LOAF. 
 
 2 Ibs. ground veal; 1 small onion, chopped fine; 2 uncooked carrots, 
 ground; 1-2 cup sour cream; salt and pepper. 
 
 Combine ground veal, carrots and finely chopped onion. Season 
 with salt anjd pepper. Moisten with sour cream. Pack into a loaf pan. 
 Bake in a 300 degree oven for about 11-2 hours. 
 
 Mrs. Earl Hatfield, Westside Grange, Red Bluff. 
 
 BROWN BEEF STEW. 
 
 Have 2 Ibs. beef stew cut in 2- inch cubes. Salt and pepper and 
 flour well; add enough fat to brown nicely in large, heavy kettle. When 
 nicely browned add 1 quart of hot water and keep about this much 
 liquid in bottle until meat is done. Have ready 1 small head of cabbage 
 cut fine, 6 or 8 carrots cut in 2-inch pieces, 3 large onions and 6 pota- 
 toes chunked. Put in with meat and cook until tender; stir often to 
 keep from burning. Mrs. Margaret Hudson, Biggs Grange. 
 
 ENCHILADA SHORT CUT. 
 
 1 Ib. hamburger sauted, add 1 can Heinz spaghetti; 1 can mock 
 turtle soup: 1 can golden bantam corn. To saute hamburger cook in 
 pan until lightly browned in small pieces. Cook all together 5 or 10 
 minutes. Elizabeth Stevenson. 
 
Page 18 TESTED RECIPES 
 
 ROAST IN OLD-FASHIONED DUTCH OVEN. 
 
 Shortening or any fat; carrots, potatoes, small onion, small roast of 
 beef. Place dutch oven over fire with fat in it and heat. Flour the 
 meat and fry on both sides in the fat, salt and pepper to -taste, then 
 fry until well browned, add a little water, put on the lid and put in 
 even. When meat is nearly tender add vegetables and more water if 
 needed. Before serving make a thickening of flour and water and thicken 
 gravy. Luella Mattoon, Los Molinos. 
 
 TUNA CASSEROLE. 
 
 2 tbsp. flour; 1-2 12-oz.. pkg. of fine egg noodles; 1 pt. or 1 10_oz. 
 can of chicken broth; 1 cup grated cheese: bread crumbs; 1 7-oz. can 
 of tuna. Cook noodles in chicken broth, adding enough water so nood- 
 les are not too stiff. When done butter casserole and nut in laver of 
 noodles and then a thin layer of tuna and sprinkle with cheese; alter- 
 nate these until dish is full, topping with bread crumbs and grated 
 cheese. Put in oven and bake until cheese is well melted. 
 
 Mrs. Margaret Hudson. Biggs Grange. 
 ITALIAN POT ROAST. 
 
 2 oz. mushrooms, 2 large cloves garlic, salt, pepper and pinch ginger, 
 1 can tomato sauce. 2 or 4 Ibs. rump roast (pot roast) ; fat; 1 cup ripe 
 olives; 1 large chopped onion. Put chopped onion in fat in dutch oven. 
 When yellow put in meat, which has. been wiped off. When well seas- 
 or r ed, sear on all sides. Cover with hot water and let simmer for 2 
 hours. Wash mushrooms and soak in 1 CUD hot water for 1 hour. When 
 meat has cooked 2 hours add mushrooms, tomato sauce and olives Cook 
 1 hour longer. Skim gravy before serving and pdd a little hot wat^r 
 if necessary. Thicken and serve. Mrs. Minnie Lou Davis. 
 
 ITALIAN BAKED FISH. 
 
 Select a 4-pound bass, salmon, trout or cod-fish. Sear in plenty of 
 olive oil. Salt and pepper. Remove from pan. Slit and remove bone, 
 [nto the oil slice 5 clove garlic. When this begins to brown, add a small 
 bunch of parsley, chopped fine, then one head of lettuce (or Swiss 
 chard) coarsely chopped. Add a can of tomatoes or tom^o sauce. Salt 
 and pepper. Return fish to mixture, putting some over the top. Bake 
 in hot oven until tender, about 1-2 hour. 
 
 Mrs. W. L Shields, Biggs, Grange No. 459. 
 TURKISH PILOF. 
 
 1 cup rice: 3 Ibs. butter; 1 onion (chopped fine); 2 cups boiling water: 
 ? cuns strained tomatoes: salt and pepper. Wash and drain rice and par- 
 boil for 5 minutes. Put butter in he^vy skillet, frv onion,: drain rice and 
 brown slightly, stirring occasionally. Add boiling water, cover and 
 simmer until tender, adding tomato as needed 
 
 Season to taste. Mrs. Ed Clark, Chico, Grange No. 486. 
 
 HAM LOAF. 
 
 3 Ibs. lean pork, 2 Ibs. lean ham, 1-2 Ib. lesn beef ground together; 
 3 eggs; 2 cups crumbs; 1 cup milk: 1-2 can tomato SOUD. salt and pep- 
 per. Roll in crumbs and brown sugar. Mrs. Sabine, Palermo Grange. 
 
TESTED RECIPES Page 19 
 
 TAMALE PIE (Good). 
 
 1 can corn; 1 can tomatoes; 3 eggs (hard boiled and sliced; 1 clove 
 garlic; 1 onion; 1 large cup corn meal; 1 tbsp. Grandma's pepper; 1 tbsp. 
 Sebharts chili powder; 1 cup olives (chopped); 1 1-2 Ibs. ground steak 
 and veal or 1 cooked chicken, cut in small pieces. 
 
 Fry garlic and onion in butter. Make a thin mush of corn meal, 
 using chicken broth or meat stock. Line a deep pan with mush, then 
 put in a layer of chicken or meat, corn, olives and eggs, then add gar- 
 lic, onions, tomatoes and spices which have been mixed together. Repeat 
 until pan is full, then cover with the remainder of the mush. Put in a 
 slow oven arijd cook until brown. 
 
 Mrs. Alice Thompson, Wyandotte Grange. 
 
 TUNA NOODLES. 
 
 1-2 Ib. flat wide noodles; 1 1-2 cup medium white sauce (No. 2); 1 can 
 tuna (medium size) ; 1-4 Ib. grated cheese; 1 small can pimiento.' 
 
 Cook noodles, add other ingredients, and cook in double boiler or 
 bake in greased baking dish with buttered bread crumbs on top, until 
 brown. Mrs. Lee Garner, Chico, Cal. 
 
 WELSH RABBIT. 
 
 1 Ib. cheese, cut in small cubes; 1 cup milk or thin cream; 1 t mus- 
 tard; 2 t salt; 1-4 t paprika; 2 eggs; 2 t butter, dry toast or crisp crack, 
 ers. Put butter in double boiler; add cheese and stir while melting. 
 When it is almost melted add milk mixed with eggs and seasoning. Con- 
 tinue heating until cheese melts and egg thickens. Serve on small slices 
 of toast or crackers. A good variation of this dish can be made by using 
 cooked or canned tomatoes instead of milk. 
 
 Mrs. Lee Garner, Chico, Cal. 
 
 CHINESE CHUM. 
 
 1 medium size can tuna fish; lOc pkg. Chinese noodles; 1 medium 
 onion, chopped; 1 piece garlic; 2 tablespoons butter; 1 cup milk; 1-2 Ib. 
 Tillamook cheese, grated; salt and pepper to taste. 
 
 Boil noodles 5 minutes. Drain. Add remaining ingredients. Bake 
 slowly 1-2 hour. Mrs. N. R. Jessee, Chico. 
 
 TAMALE LOAF. 
 
 1 cup salad oil; 3 tbsp. butter; 2 onions, chopped fine. 
 
 1. Cook the above 15 minutes. 2. Add 1 can tomatoes, 1 can 
 corn, 3 tbsp. chili powder, dissolved in water. 3. Add 1 1-2 cups corn 
 meal, 3 eggs, beaten; 1 cup milk, 1 1-2 cups olives, 1 tbsp. salt. Cook 15 
 minutes more and bake about 30 minutes in the oven. 4. 1 cup chop- 
 ped meat may be added, such as ham, cooked meat or hamburger. 
 
 Mrs. Warren Smith, Biggs 
 
 CHEESE SOUFFLE. 
 
 1 tbsp. butter; 1 tbsp. flour; 1 cup milk: 1 cup grated cheese; 3 eggs, 
 1-4 tsp. salt. Make cream sauce of butter, flour and milk. Add grated 
 cheese an,d salt. Stir until melted and smooth. Beat eggs separately. 
 Add yolks to cheese mixture and fold in egg whites. Bake in buttered 
 casserole 30 minutes in moderate oven. Serve at once. (An easy Sun- 
 day night supper). Mrs Percy Stack, Independent Grange, Corning. 
 
Page 20 TESTED RECIPES 
 
 TAMALE PIE. 
 
 1 Ib. shoulder steak; 1 Ib. pork shoulder; 6 dried chilis; 2 doz. olives; 
 
 1 cup raisins, 2 cloves garlic, 1-4 cup lard, 1 cup corn meal. 
 
 Cut meat into inch cubes and cover with 6 cups boiling water. Cook 
 
 2 1-2 hours, salting to taste. Thicken the gravy with 3 tbsp. corn meal, 
 boil garlic and peppers until tender, rub through sieve, add olives and 
 raisins to meat. Add shortening to 2 cups boiling water, then gradually 
 add meal. Let cook 15 minutes, salt to taste. Let cool enough to line 
 a baking pan, leaving some for the top, put in meat mixture, cover 
 with the rest of meal. Bake 1 hour in slow oven. 
 
 Mrs. Evelyn M. Crawford, Durham Grange No. 460. 
 
 MY OWN MEAT LOAF. 
 
 2 Ibs. hamburger; 1 Ib. pork sausage; 3 beaten eggs: 1 tsp. salt; pep- 
 per to suit your taste, 1 cup tomato pulp or hot sauce; 1.2 cup soft bread 
 crumbs-; 1-2 diced onion. Mix thoroghly, shape into loaf and lay some 
 strips of bacon on top and bake as a roast. B^ste with tomato juice or 
 water until done and brown. Mrs. W. O. Rhoades, Durham, Cal. 
 
 ITALIAN CHICKEN. 
 
 Cut chicken in uniform pieces and fry in hot olive oil until brown. 
 Season with salt and pepper. Add 1 t finely minced onion, 1 clove 
 minced garlic and a few sprigs of parsley and fry a few miniutes longer. 
 Add 1 small can tomato sauce, and allow to simmer until chicken is 
 tender. Helen Armour, Nelson. Durham No. 460. 
 
 MEAT PIE. 
 
 1-2 Ib. ground round steak or hamburger; 1 cup cooked rice; 1 tbsp. 
 chopped onion; 1-2 cup canned cream; 1 tsp. salt and pepper, line a 
 casserole; mix lightly, 2 eggs, 1 cup canned cream, salt and pepper; 2 
 cups canned whole kernel corn or peas. Pour into casserole and bake 
 40 minutes. Put grated cheese on top and bake 10 minutes. 
 
 Mrs. Sabine. 
 
 ZOMIE BALLS. 
 
 1 1-2 Ibs. hamburger; 1-2 Ib. sausage; 1-2 cup uncooked rice; 1-2 cup 
 bread crumbs; 1 egg, onion salt and pepper. Make into balls. Cover 
 with 1 can hot sauce and 1 can water. Bake in covered dish 11-2 hours. 
 
 Mrs. Otis Fish, Red Bluff, Westside Grange. 
 
 SCRAPPLE TAMALE LOAF. 
 
 3 cups scrapple; 1 can corn; 1 can tomatoes; 1 can ripe olives: 1 
 large ground onion, 3 tbsp. chili powder, clove garlic if liked. Cook 
 15 minutes then add 2 eggs, 2 cups of milk. Bake 30 minutes. 
 
 Mrs. L. A. McDonald, Gerber, Cal., El Camino Grange, No. 462. 
 
 SMOTHERED VEAL. 
 
 1 slice round of veal, 1 inch thick (1 1-4 Ibs); 2 tsp. salt, 1-8 tsp. 
 pepper, dash paprika; 4 tbsp. flour; 4 tbsp. suet or other fat; 3-4 cup 
 sour cream. 
 
 Dredge veal with salt, pepper, paprika and flour. Melt fat, add 
 meat. Cook slowly until brown on both sides. Pour in sour cream. 
 Cover tightly and simmer slowly until tender (1 hour or more). Cook 
 at low temperature. Mrs. T. J. Hellen, Independent Grange, Corning. 
 
TESTED RECIPES Page 21 
 
 BAKED PORK CHOPS. 
 
 6 or 8 lean pork chops; 3 dill pickles; 1 can tomato soup. Season 
 chops with salt, pepper and dash of sage (omit sage if not liked). Ar- 
 range in baking pan. Put thick slice of dill pickle on each chop. Cover 
 with tomato soup. Bake until soup is quite thick and chops done. Use 
 hot oven. Mrs. L. E. West. 
 
 CHICKEN TAMALE LOAF. 
 
 1 can tomatoes, 1 can corn, 1 onion, 5 cloves garlic, 3 t chili powder, 
 1-2 cup butter, 1 cup ripe olives. Cook 15 minutes add 2 cups milk, 
 2 cups yellow corn meal, 3 eggs, 1 chicken and broth. Bake two hours. 
 
 Naomi Green, Elk Creek. 
 
 MEAT BALLS. 
 
 2 Ibs. hamburger; 2 eggs; green pepper; 1-2 cam tomatoes; bread 
 crumbs, salt and pepper. 
 
 Mix and form into balls. Place in a baking dish and pour a little 
 hot water over them and cook in oven for about 45 minutes with mod- 
 erate heat. When almost done pour sauce over balls and cook a little 
 longer. 
 
 Sauce. 
 
 1 medium size onion; 1 tbsp. flour; 1-2 can tomatoes. 
 
 Brown onion in small amount of shortening in frying pan. Then 
 add flour and tomatoes. Cook until thick. If too*thick add a little 
 water. 
 
 Mildred L. Koth, 1214 Yolo St., Corning, El Camino Grange, No. 462. 
 
 A. D. PIEPER 
 Department Store 
 
 Willows California 
 
breads 
 
 MUFFINS. 
 
 2 eggs 2 tsp. baking powder 
 
 2 cups flour 1-2 cup milk 
 
 1-4 cup sugar 1-2 cup melted butter 
 
 1 small tsp. salt 
 
 Sift flour with other dry ingredients twice. Stir the eggs and milk 
 together. Dont beat the eggs. Mix together slowly and bake. 
 
 Mrs C. J. More, Los Molinos, Cal. 
 
 PARKER HOUSE ROLLS. 
 
 1 cake Fleshman's yeast 2 T shortening 
 
 1 pt. sweet milk 1 t salt 
 
 2 T sugar 2 pts. sifted flour. 
 
 Dissolve yeast and salt in luke warm milk, add shortening and 11-2 
 pts. flour, beat until smooth and set to raise in a warm place in *. 
 greased bowl until light. Then add rest of flour, kneed well, place ii. 
 warm place about 11-2 hours or until double in bulk. 
 
 Roll to 1-4 inch thick, brush with butter, cut out, crease through 
 center heavily with dull knife, fold over, place in greased pan one 
 inch apart, set to raise until light; bake ten minutes in hot over. 
 
 Myra Alice Wilson, Paradise, Cal 
 
 POTATO REFRIGERATOR ROLLS. 
 
 1 yeast cake 1 cup hot mashed potatoes 
 
 1-2 cup lukewarm water 1 cup scalded milk 
 
 1-3 cup shortening 2 beaten eggs 
 
 1 tsp. salt 6-8 cup flour 
 
 1-2 cup sugar 
 
 Mash potatoes, add shortening, sugar, salt and eggs and cream well. 
 Dissolve yeast in lukewarm water, add to lukewarm milk, then add to 
 potato mixture. Add sifted flour to make stiff dough. Knead well. 
 Put in bowl to rise double in bulk. Knead lightly; put in covered dish 
 in refrigerator until needed. Shape into rolls and let rise about 1 1-2 
 hours before baking; temperature 400 degrees; time 20-25 minutes. 
 
 Fern Bentz. 
 
 WHOLE WHEAT BREAD. 
 
 Follow directions for white bread.. Using 1-2 whole wheat and 1-2 
 white flour. You'll probably need about 2 3-4 cups of each as this 
 dough should be slightly softer than the white bread. Follow the same 
 procedure as to rising and molding. Bake in hot oven 425 degrees F. 
 about 50 minutes. 
 
 Mrs. H. L. Sonnrey. Durham Grange. 
 
TESTED RECIPES Page 23 
 
 WHITE BREAD (Amount for two loaves or 2 1-2 dozen buns) 
 
 1 packet of quick yeast 2 tbsp of fat 
 
 11-2 cups lukewarm milk (scalded 1-2 cup lukewarm water 
 and cooled) 2 tsp. of sugar 
 
 2 tsp. of salt About 6 cups of flour 
 
 Soften yeast in a little lukewarm water. Place in large bowl all 
 liquids, salt, sugar and softened fat. Add 2 cups of flour, blend into 
 batter. Now add the yeast, then the rest of the flour. Turn onto a 
 floured board, knead lightly 7 or 8 minutes. Cover and let rise in 
 greased bowl until double in bulk, about 40 minutes. Cut into two 
 pieces, let rise 20 minutes, then mold into loaves or buns and let rise 
 until nearly double. Bake 45 or 50 minutes in moderately hot oven 
 (400 degrees F.) for loaves; for buns (450 degrees F.) 20 minutes then 
 lower heat to 400 degrees F. and bake 10 minutes longer. 
 
 Mrs. H. L. Sohnrey, Durham, Cal. 
 
 DOUGHNUTS. 
 
 1 cup of sugar 1 tsp. soda 
 
 1 cup of sour cream 1 tsp. butter 
 Dissolve sugar in cream and dough- 2 eggs 
 
 nuts will not absorb the lard. Nutmeg or cinnamon to taste 
 Flour enough for a soft dough. Fry in deep fat. Roll in sugar 
 when partly cold. 
 
 Mrs. Rose Borchers, Chico Grange. 
 
 PANCAKES OR WAFFLES. 
 
 2 cups flour cup milk 
 2 1-2 t baking powder 2 eggs 
 
 1 t salt 1-4 cup melted shortening 
 
 Add milk to sifted dry ingredients Separate eggs. Add well beaten' 
 yolks to mixture. Add melted shortening. Mix well. Fold in stiffly 
 beaten egg whites. 
 
 Miss Haroldine Stanley. 
 
 FILLED ROLLS. 
 
 2 doz. hard rolls 1 lb. Martin's New York Creese, or 
 
 2 green peppers any piquant yellow cheese 
 4 green onions 1-2 cup olive oil 
 
 3 hard cooked eggs 1 can tomato sauce. 
 1-2 pint stuffed olives 
 
 Put everything solid through a food grinder. Add olive oil and 
 tomato sauce. Cut a lengthwise v-shaped wedge from each roll. Fill 
 roll, replace cover, and heat in oven for ten minutes. 
 
 Mrs. W. L. Shields, Biggs Grange No. 459. 
 
Page 24 TESTED RECIPES 
 
 DENVER BISCUITS. 
 
 1 cup potatoes 1 qt. sweet milk 
 
 1 cup lard 1 cake Fleishman yeast 
 
 1 cup sugar 2 tsp. baking powder 
 
 1 tsp. soda Flour 
 
 Mix potatoes, sugar and lard, well. Scald milk and add to mixture. 
 Sift some flour with the baking powder and soda and add. Use enough 
 flour to make like cake batter. Add the cake of yeast, which has been 
 soaked in a little warm water, last. Let stand six hours, then mix more 
 flour like bread. Roll out on board. Butter and fold one-half over 
 the other and cut out with a biscuit cutter. Let rise until light and bake. 
 This dough can be kept several days in the ice box and a piece pinched 
 off and rolled out when wanted. 
 
 Mrs. Minnie Lou Davis, Paradise. 
 
 REFRIGERATOR ROLLS. 
 
 1 cake compressed yeast 1 cup mashed potatoes 
 
 1-2 cup lukewarm water 1 cup scalded milk 
 
 2-3 cup shortening. 2 well beaten eggs 
 
 1-2 cup sugar 6 cups flour 
 
 1 tsp. salt 
 
 Dissolve yeast in lukewarm water. Scald the milk and add the short- 
 ening, sugar, salt and mashed potatoes. When cool add the dissolved 
 yeast and eggs and mix well. Stir in enough flour to make a stiff 
 dough, turn out on a floured board and knead well. Place the dough 
 in a large bowl, rub the top with melted shortening, cover and place 
 in refrigerator. About an hour before baking time, pinch off dough, 
 shape into rolls and place them in greased muffin tins or on baking 
 sheet. Cover and let them rise until light. Bake in a hot oven, 425 
 degrees for 15 or 20 minutes. 
 
 Mrs. N. R. Jessee, Chico. 
 CORN BREAD. 
 
 1 cup flour, 4 tsp baking powder 1 egg 
 1 cup corn meal 1-4 cup melted butter 
 
 1-4 cup sugar 1 cup sweet milk 
 
 1-2 tsp. salt 
 
 Mix all ingredients. Bake 25 minutes in a moderate oven. 
 
 Mrs. R. S. Green, Durham. 
 EVER READY DENVER ROLLS. 
 
 Scald 1 pt. sweet milk or milk and water, 1-2 of each; remove from 
 fire and add: 1-2 cup mashed potatoes; 1-2 cup lard, let cool. Tc 1 qt. flour 
 add: 1-2 cup sugar, 3-4 t salt, 1-2 t soda, 1 t baking powder; to this 
 add milk mixture and 1-2 cake yeast dissolved in 1-2 glass warm water: 
 add enough more flour to make soft dough, work on board until it will 
 not stick. When needed pinch off small pieces, let rise 1 hour or more; 
 bake in hot oven; dough will keep in cool place week or more. 
 
 Mrs. G. A. Young, Orland Grange. 
 
TESTED RECIPES ""Page 25 
 
 NUT BREAD. 
 
 1 egg well beaten 4 tsp. baking powder 
 
 1 cup sugar 1 cup nut meats 
 
 1 1-2 cups sweet milk pinch of salt 
 
 4 cups flour vanilla 
 
 Let stand 20 minutes before baking; bake 1 hour. 
 
 Sarah Compton, Durham. 
 
 BUTTERSCOTSCH REFRIGERATOR COOKIES. 
 
 1 cup shortening, 1-2 butter 1 tsp. soda 
 
 2 cups brown sugar 1 tsp. cream of tartar 
 
 2 eggs 2 t sour cream 
 
 3 1-2 cups flour 1 tsp. vanilla 
 
 1-4 tsp. salt 1 cup finely chopped nuts 
 
 Sarah Compton, Durham. 
 
 NUT BREAD 
 
 4 cups flour 1 tsp. salt 
 
 4 tsp. baking powder 1 1-2 cup nut meats 
 
 1 cup sugar 2 cups milk 
 1 ^gg 
 
 Sift dry ingredients. Beat eggs in milk, add to dry ingredients, add 
 
 nuts chopped; leave set 20 minutes. Bake 55 minutes at 300 degrees. 
 Mrs. Barbara Hunter, Gridley Grange No. 457, Gridley, Cal. 
 
 CORN CAKE (425 degrees) 
 
 3-4 cup corn meal 1-2 tsp. salt 
 
 1 1-4 cups flour 1 egg, well beaten 
 1-4 cup sugar 1 cup milk 
 
 4 tsp. baking powder , 2 tbsp. melted fat 
 
 Mix and sift dry ingredients, add egg, well beaten; milk and melted 
 fat. Beat. Mrs. E. L. Holmes, Palermo Grange. 
 
 CORN BREAD. 
 
 1 large tbsp. butter; 1-2 cup sugar; 2 eggs, creamed together; 1 1-2 
 cups milk; 2 cups flour and 1 cup full of corn meal; 3 tsp. of baking pow- 
 der and 1-2 tsp. salt. Bake in a bread pan in moderate oven. 
 
 Mrs. W. L. Bedford, Los Molinos, Cal 
 
 BANANA BREAD. 
 
 1-2 cup shortening 1 cup sugar 
 
 2 eggs 3 bananas 
 2 cups flour 1 tsp. soda 
 
 pinch salt 1-4 cup walnuts, chopped 
 
 Cream shortening, add sugar, gradually creaming until well blended. 
 Beat eggs well and stir into creamed mixture. Beat in mashed bananas. 
 Sift together flour, soda and salt; stir in with fruit and nuts. Bake 
 in moderate over 40 to 55 minutes. Mrs. Daisy Jones, Los Molinos. 
 
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TESTED RECIPES Page 27 
 
 BUNS. 
 
 Take 4 cups lukewarm milk, 1-2 cup sugar, 2 tsp. salt, 1 cake Fleish- 
 man's yeast. Let stand for 15 minutes. Then add 4 tbsp. of melted 
 shortening and enough flour to make a stiff dough. Lst rise. Then 
 make it into buns or tea rolls. 
 
 ICE BOX ROLLS. 
 
 1 cape of compressed yeast; 3 cups of milk or 2 cups of milk and 
 1 cup of potato water. Put milk in pan; let come to boiling point; add 
 3 tbsp. of lard; let cool, then add 3 tbsp. of sugar, 1 tbsp. of salt, then 
 yeast cake. Stir enough flour in to make stiff batter; put in ice box. 
 When ready to make out roll for dinner, make them out about an hour 
 before time to bake. Let rise. Bake about 15 minutes in 450-degree 
 oven. Elizabeth McDonald, Gerber, Cal., El Camino Grange 462 
 
 SOFT GINGER BREAD. 
 
 1-2 cup sugar. 1 scant tsp. soda. 
 
 1-2 cup molasses. 1 tsp. cinnamon. 
 
 1 cup flour. 1-2 tsp. ginger. 
 1-4 cup shortening. 1-2 tsp. allspice. 
 1-2 cup boiling water added last. 
 
 Mix sugar, shortening, molasses and add flour with spices and soda 
 and last add hot water. Bake. 
 
 Mrs. Minnie Mudd, Orland Grange. 
 
 BUTTERSCOTCH BREAD. 
 
 2 eggs. 1 tsp. baking powder. 
 
 2 cups brown sugar. 1-2 tsp. salt. 
 
 3 tbsp. melted shortening. 2 cups sour milk. 
 
 4 cups flour. 1 cup chopped walnut meats. 
 1 tsp. soda. 
 
 Beat eggs, add sugar and shortening and beat well together. Sift 
 flour and measure and sift with salt, soda and baking powder, add to 
 egg mixture alternately with the milk. Add nut meats. Pour into 
 greased loaf pans and bake in moderate oven (350 degrees) 45 minutes. 
 This makes two loaves. 
 
 Mrs. W. D. Coles, Los Molinos. 
 
 SOFT GINGER BREAD. 
 
 1-4 cup butter. 1 3-4 cups flour. 
 
 1-2 cup sugar. 1 tsp. soda. 
 
 1 egg. 1 tsp. cinnamon. 
 
 1-2 cup milk. 2 tsp. ginger. 
 
 1-2 cup molasses. 1-4 tsp. salt. 
 
 Cream butter, add sugar, slightly beaten egg. Sift dry ingredients 
 together and mix alternately with the liquids. Stir until smooth. Pour 
 into an oiled pan. Bake 30 minutes. 
 
 M. C. Walker, Westside Grange, Red Bluff. 
 
Pies 
 
 PIE CRUST. 
 
 1 cp flour; 1-3 cup lard; salt size of a pea; water enough to fold 
 together. Mrs. W. L. Bedford, Los Molinos, Cal. 
 
 LEMON SPONGE PIE. 
 
 Cream 1 cup sugar, 1 tbsp. butter, 2 heaping tsp. flour. Add juice 
 and rind of 1 lemon, 2 well beaten yolks of eggs, 1 cup sweet milk. 
 Last add stiffly beaten egg whites. Bake in raw pie shell in moderate 
 oven. Mrs. Nellie Anderson, Los Molinos, Cal. 
 
 APRICOT DAINTIES^ 
 
 Bake individual crust, fill with custard. 1-4 cup sugar, 1 tbsp. corn 
 starch, 1-8 tsp. salt. Add 1 cup scalded milk, stirring constantly until 
 slightly thickened. Add 2 egg yolks beaten, cook 1 minute, add 1-4 tsp. 
 vanilla. Cover with Mash 1-2 cup drained cooked apricots; stir in 3 
 tbsp. sugar; 1-2 tsp. lemon juice. Beat 2 egg whites stiff and apricot 
 mixture. Beat until meringue holds shape. If necessary add more sugar. 
 
 Mrs. Nellie Anderson, Los Molinos, Cal. 
 
 LEMON PIE. 
 
 :' 11-2 cups sugar; 6 tbsp. corn starch; 1 1-2 cups boiling water; 3 
 egg yolks; 1 cooled baked 9_inch pie shell; 3 tbsp. butter; 4 tbsp. lemon 
 juice; 1 1-2 tbsp. grated lemon rind. 
 
 If you wish a filling that will hold its shape when cut, use 7 tbsp. 
 corn starch instead of 6. Mrs. Minnie Lou Davis, Paradise. 
 
 HOT WATER PIE CRUST. 
 
 1-2 cup shortening, 1-4 cup boiling water; 1 1-2 cups sifted flour; 
 1-2 tsp. baking powder; 1-2 tsp. salt. 
 
 Pour boiling water over shortening and beat until creamy. Sift in 
 the flour, baking powder and salt. Stir together. Roll out to 1-8 inch 
 thickness on lightly floured board. This recipe makes two 9-inch crusts. 
 
 Mrs. Perry Bledsoe. 
 
 CHESS PIE. 
 
 3 eggs (save whites of two); 1 cup sugar; 1 cup bread crumbs; 1 t 
 butter; 1-2 cup chopped raisins; water to thin. Heat mixture and add 
 lemon favoring. 
 
 Baked Crust Beat whites for top of pie. Put in oven to brown. 
 
 Mrs. R. L. Johnston, Biggs Grange. 
 
 PRINCE OF WALES PIE. 
 
 Line a pie pan with pastry dough raw, cover the bottom thickly 
 with finely chopped pared raw apples. Take the yolks of 2 eggs and cream 
 them with 1-2 cup of sugar as for a sponge cake, and add 2 melted 
 tbsp. of butter, creaming again. Add 1 cup of milk and pour the whole 
 over the apples in pie crust. Lattice top with strips of raw pastry 
 dough, and bake 35 minutes in a slow oven. 
 
 Then make a meringue from the stiffly beaten whiles of the 2 eggs 
 and 4 tbsp. powdered sugar with a few chorjped nuts added. Drop in 
 teaspoonf uls over the top of pie; brown lightly. 
 
 Mrs. L. O. Rodney, Durham No. 460. 
 
TESTED RECIPES Page 29 
 
 1 1 
 
 APRICOT CREAM PIE. 
 
 Line a 9-inch pie plate with pastry, sprinkle 1_3 cup sugar over 
 bottom, and 1-4 cup flour over the sugar. Place a layer of canned 
 apricots (sweetened) on, top of flour, then sprinkle with 1-3 cup of 
 sugar, then 1-4 cup of flour and pour the cream over all and 
 sprinkle with a little cinnamon. Be cure to cover the flour as it will 
 float on top. Do not stir flour and cream together. Bake in a slow 
 oven until custard is set. If baked too fast will turn to whev. 
 
 Mrs. W. O. Rhoades, Durham, Cal. 
 
 CARAMEL PIE. 
 
 2 cups brown sugar: 1 tbsp. butter; 1 1-2 cups sweet milk: 2 tbsp. 
 flour; 1 tbsp. vanilla; 2 egg yolks. Mix all ingredients, cook until thick, 
 then pour into baked pie crust and cover with meringue. Place in oven 
 until delicately brown. Mrs. Joy Eschliman, Glenn, Cal. 
 
 SOUR CREAM RAISIN PIE. 
 
 1-2 cup cooked raisins; 1 cup sour cream; 1 cup sugar: 1 tsp. cloves; 
 tsp. cinnamon, 2 tbsp. corn starch or flour; 2 eggs, whites reserved. 
 Bake in. one crust. Mrs. Joy Eschliman, Glenn Cal. 
 
 PIE CRUST WITH HOT WATER. 
 
 (Ingredients for 2 double pies) 3 cups flour; 1-2 tsp. baking pow- 
 der; 2-3 cup hot water; 1 cup lard; 3-4 tsp. salt. 
 
 Pour hot water over lard and mix well. Sift flour, salt and bak- 
 ing powder together. Pour lard and water into flour slowly while 
 stirring it in with a spoon. Slightly chill before making into pies. 
 
 Luella Mattoon, Los Molinos. 
 
 LEMON SUNNY SILVER PIE. 
 
 4 eggs; 1 cup sugar; 1-2 tsp. gelatine; 1_2 tsp. lemon juice; 1-3 cup 
 boiling water, 1-4 tsp. salt, 1 tsp. lemon extract. 
 
 Beat egg yolks until thick, add 1-2 cup sugar, beating constantly, 
 then cook in double boiler until creamy. Soak gelatine in lemon juice 
 for five minutes and dissolve in boiling water and add gelatine and salt 
 to egg mixture and cool. Beat egg whites, remaining sugar and flavor- 
 ing into a meringue and fold, into egg yolk mixture. Pour into baked 
 shell and chill at least 4 hours. Top with whipped cream. Helen Armour. 
 
 RHUBARB PIE. 
 
 31-2 cups of rhubarb cut in 1-2 inch lengths; 1 1-4 cups sugar: 1 
 tbsp. water; 1 1-2 tbsp. topioca Combine rhubarb, sugar, water and 
 tapioca, let stand while pie crust is made. Fill pie shell with rhubarb 
 and moisten edges with water and lattice with thin pie crust cut in 
 1-2 inch strips. Bake. Mrs. C. L. Irish. Westside Grange, Red Bluff. 
 
 PUMPKIN CHIFFON PIE. 
 
 1 cup brown sugar; 3 egg yolks; 1 cup canned pumpkin; 1 cup milk: 
 1 tisp. cinnamon, 1-2 tsp. ginger; 1-4 tsp. allspice; 1-2 tsp. salt. 
 
 Soak 1 tbsp. gelatine in 1_4 cup cold water for 5 minutes. Add 
 softened gelatin.e to hot cooked mixture and cool. When the mixture 
 begins to congeal, fold in 3 egg whites beaten stiff and dry; 2 tbsp. 
 
C. & H. MARKET 
 
 A COMPLETE LINE OF 
 
 Fruits, Vegetables, Groceries 
 
 and Meats 
 Red Bluff California 
 
 Phone 533 543 Walnut Street 
 
 Fine Groceries Reasonably Priced 
 
 JOE E. HILL, Owner Phone 40 
 
 Corning California 
 
 J. C. PENNEY CO. 
 
 Department Stores 
 
 412 Walnut Street 
 
 Red Bluff California 
 
 Safeway Stores 
 
 DISTRIBUTION WITHOUT WASTE 
 
 Economical Food Distributors 
 Corning California 
 
TESTED RECIPES Page 31 
 
 sugar, 1 to 2 tsp. orange juice and a little grated rind. One may put 
 this mixture in a cooked and cooled pie shell or it may be used as a 
 pudding. In| both cases, whipped cream should be used. It is nice 
 with chopped nuts sprinkled over the whipped cream. 
 
 Mrs. Alice Thompson, Wyandotte Grange. 
 
 GREEN TOMATO PIE. 
 
 Scald sliced green tomatoes in salted water 2 minutes, drain well; 
 line pan with pie dough; sprinkle with raisins; add the drained toma- 
 toes. Sift together 1 heaping tbsp. sifted flour, 3-4 cup sugar. Pour 
 over tomatoes, dot with butter and a few drops of lemon juice. Put 
 on top crust, press edges together. Strip of wet cloth around the edge 
 will keep it sealed and juice in. Elizabeth Stevenson. 
 
 VIENNA PASTRY. 
 
 2 cups sifted flour; 4 tsp. Royal baking powder (or 2 tsp. double 
 acting) ; 1 tsp. salt; 3 tbsp. shortening; 3-4 cup milk; 1 egg yolk beaten 
 in the milk. *Mix and roll 1-4 inch thick, cut in squares and put dried 
 apricots or peaches, cooked and sweetened, in center of each. Pinch 
 all four corners together and bake. Elizabeth Stevenson. 
 
 RAISIN PIE. 
 
 2 cups raisins, 1-2 cup sugar cook until raisins are done. Thicken 
 with corn starch. Then add tbsp. butter and tsp. vanilla. Fill baked 
 crust; whipped cream 'on top. Naomi Green, Elk Creek. 
 
 LEMON PINEAPPLE PIE. 
 
 1 cup water, 1 cup grated pineapple, 2 lemons, 1 1-2 cups sugar, 2 
 large tbsp. flour, 1-2 tsp. salt, 4 eggs, cream, sugar and yolks of eggs. 
 Add flour, water, pineapple, salt, juice and grated rind of lemons. Put 
 in double boiler. Cook until thick and pour in baked pie shell. Beat 
 the whites of eggs stiff; add 1 tbsp. of sugar, 1-4 tsp. cream tartar and 
 put on top of pie and brown. Mrs. H. E. Bachman, Chico. 
 
 CHESS PIE. 
 
 Filling 1 cup sugar, 1-2 cup butter, creamed together; 1 cup chop- 
 ped walnuts, 1 cup raisins, 1 whole egg and yolks of 2 eggs, 1 tsp. 
 vanilla cream all together. Line gem pans with rich pie crust; fill each 
 one with filling and bake until brown; beat the 2 egg whites stiff with 
 2 tbsp. of sugar. Put on pies and brown. Mrs. H. E. Bachman, Chico. 
 
 MARSHMALLOW PIE. 
 
 1-2 Ib. marshmallows, 1_2 cup milk. 
 
 Melt the above in a double boiler and cool before adding 1 cup of 
 cream, whipped. Take 10 graham crackers and crush them with a roll- 
 ing pin. Sprinkle the crumbs over the bottom of a pie plate, covering 
 the sides as nearly as possible. Puf in the marshmallow mixture, then 
 sprinkle the remaining crumbs on top. Let stand in refrigerator or in 
 a cool place before serving. This pie is "beyond words of expression." 
 
 Sadie C. Laws, Chico Grange. 
 
 SOUR CREAM PIE. 
 
 Mix together 1 cup sugar, 1 cup chopped raisins, 1 cup sour cream, 
 1 well beaten egg, 1-2 tsp. cinnamon, nutmeg, salt, 1.4 tst>. cloves, 1 
 tsp. vinegar. Bake in two crusts. Annie McCallam, Biggs. 
 
Page 32 TESTED RECIPES 
 
 RHUBARB PIE DELUXE. 
 
 (Six servings) 2 eggs, 1 tsp, vanilla, 4 tsp. salt, 2 cups sugar, 1 
 tsp. baking powder, 1-3 cup flour, 1 quart sliced rhubarb. 
 
 Beat eggs, vanilla and salt light. Add sugar, baking powder and 
 flour mixed together. Stir urxtil well combined, then add rhubarb. Pour 
 into a pastry lined pie tin. Bake in a hot oven (400 degrees F.) until 
 crust is set; then reduce heat to 350 degrees until rhubarb is tender and 
 pie is lightly browned. Mrs. Ed Clark, Chico Grange, No. 486. 
 
 PINEAPPLE MERINGUE PIE. 
 
 1 scant 1-2 cup sugar; 2 tbsp. corn starch; 1-2 cup pineapple juice; 
 1-8 tsp. salt; 1 1-2 cups hot water; 2 egg yolks. 
 
 Mix dry ingredients all together. Pour in the hot water and pine- 
 apple juice, add egg yolks beaten. Return to stove and cook until 
 thick. When done, cool and add 1 cup grated pineapple, 1-2 tsp. van- 
 illa. Pour into baked pie crust, and cover with egg whites beaten with 
 
 2 tablespoons powdered sugar. Mrs, Mabel Stephens. 
 
 LEMON CAKE PIE. 
 
 Blend together 1 cup sugar an^d 1 tbsp. butter. Stir in well the yolk 
 of 2 eggs, 1 cup milk, 2 tbsp. of flour, and juice and grated rind of two 
 lemons. Then fold in the stiffly beaten whites of 2 eggs. Pour into 
 crust and bake in slow oven. The top will be like sponge cake and 
 bottom a custard. Mrs, W. L. Entler, Chico. 
 
 LEMON PIE. 
 
 Mix 1 cup sugar, 3 tbsp. flour. Add 2 cupfuls cold water and yolks 
 of 2 eggs beaten to a cream. Cook until thick and add the juice of 
 one lemon and part of the grated rind of lemon. Pour into baked crust. 
 Cover with meringue. By mixing the flour with sugar it dissolves more 
 readily. Jessie Silver. 
 
 LEMON CREAM PIE. 
 
 Cook carefully stirring all the time the beaten yolks of 4 eggs, 1-2 
 cup sugar, juice and grated rind of one large lemon. When thick add 
 the stiffly beaten whites of 2 eggs and fill pie crust (already baked). 
 Make frosting of two remaining whites, add a little lemon flavor and 
 sugar; spread over pie and put in hot oven to brown quickly. 
 
 Annie McCallam, Biggs. 
 
 HONEY MERINGUE. 
 
 4 tbsp. honey, 2 tsp. soft butter. 2 egg whites, few grains salt. Cream 
 honey and butter together until creamy, beat egg whites and salt until 
 ttiff, then fold in honey and butter. Spread on pie and brown in the 
 oven. Mrs. Frank Merrifield, Durham Grange, No. 460. 
 
 GRAPENUT PIE. 
 
 1-2 cup grapenuts, 2 cups milk, 1-3 cup sugar, 3 tbsp. corn starch, 
 
 3 egg yolks, beaten. Meringue: 3 egg whites, beaten until stiff and dry; 
 3 tbsp. sugar; 1-2 tsp. baking powder; 1-2 tsp. vanilla. 
 
 Soak grapenuts in a little water. Heat milk. Blend sugar, corn 
 starch, add beaten egg yolks and grapenuts to milk and cook in double 
 boiler. Place in a baked pie crust. Drop meringue on lightly with a 
 tablespoon. Brown in a moderate oven. 
 
 Veronica Brereton Henderson, Palermo Grange 
 
TESTED RECIPES Page 33 
 
 HAWAIIAN PIE. 
 
 Put in top of double boiler. 1 cup sugar, 7 tbsp. corn starch. Blend 
 in 1 1-2 cups hot milk. Cook until mixture thickens, then blend in 1 
 tbsp. butter, yolk of 3 eggs, juice of 2 lemons, 2 tbsp. grated lemon rind, 
 
 2 tbsp. cocoanut and 1 small can crushed pineapple. Cook 2 minutes 
 longer, then remove from over boiling water and cool. Pour into a 
 cooled baked pie shell and cover with meringue. Made by beating the 
 
 3 egg whites with 1-4 tsp. cream of tartar until stiff, then gradually add 
 6 tbsp. sugar, continuing beating until the mixture is stiff and glossy. 
 Pile meringue lightly on the pie filling. Bake 15 to 20 minutes in a 
 slow oven (300 degrees). 
 
 Mrs. J. P. Burton, Independent Grange, 470, Corning, Cal. 
 
 CHOCOLATE SUNDAE PIE. 
 
 Heat 1 1-2 cups milk, add 3 egg yolks beaten, 1-2 cup sugar, and cook 
 until creamy. Soak 1 tbsp. gelatine in 3 tbsp. water, stir in milk while 
 hot. When cool and partially set add 1-2 tea nutmeg, 1 tsp. vanilla, 
 pinch salt, 3 egg whites beaten stiff and fold in, pour in baked pie 
 shell. When ready to serve cover with whipped cream with grated choc- 
 olate on top. Mrs. Nellie Anderson, Los Molinos, Cal. 
 
 LEMON PIE. 
 
 Juice and grated rind of 1 lemon; 1-2 cup of sugar; yolks of 3 eggs. 
 Beat eggs and add sugar and lemon juice and cook until quite thick, 
 then mix with whites of 3 eggs, beaten stiff but not dry. Add scant 
 1_2 cup sugar and b.eat until like marshmallows. 
 
 Mrs. L. A. McDonald, Gerber, Cal., El Camino Grange, No. 462. 
 
 LEMON MERINGUE PIE. 
 
 1-2 cup water; 7 tbsp. corn starch; 1 1-2 cups water; 1 1-4 cups 
 sugar; 3 egg yolks, slightly beaten; 1 lemon (grated rind and juice); 
 1 tbsp. butter; 1 baked pie shell. 
 
 Mix 1-2 cup water and corn starch to thin nqste. Combine 1 1-2 cups 
 water and sugar in top of double boiler and bring to boil over direct 
 heat. Add cornstarch paste and cook until mixture begins to thicken; 
 return to double boiler and continue cooking until thick and smooth 
 (15 minutes). Pour over slightly beaten egg yolks; return to double 
 boiler, and cook 1 minute longer. Add lemon rind and juice and but- 
 ter and blend well. Cool and pour into pie shell. Top with meringue 
 made with 3 egg whites, 9 tbsp. sugar and 1 tst>. lemon juice. 
 
 Mildred L. Koth, Corning, Cal., El Camino Grange. No. 462. 
 
 SOUR CREAM RAISIN PIE. 
 
 Break 3 eggs into a bowl and beat up, then add 1 cup brown sugar. 
 1 cup sour cream. 1 cup raising, pinch of salt. Bake in unbaked pie 
 shell: flavor Bake slow. Mrs. Tessie Reynolds, Westside Grange, No. 473. 
 LEMON PIE. 
 
 2 egg yolks, well beaten: 1 cup sugar: butter size of walnut; juice 
 of 1 lemon, strained; 2 level tbsp. corn starch: 1 m'nt boiling wafer. 
 
 Mix all together and cook in double boiler until thick and pour in 
 baked pie shell. Frost wilh meringue made of 2 egg whites beaten 
 stiff; add gradually 4 tbsp. of sugar. Brown in. ov^n. 
 
 Mrs. W. D. Coles, Los Molinos. 
 
Page 34 TESTED RECIPES 
 
 ZWIEBACH PIE (TESTED) 
 
 1 box zweibach toasted, ground; reserve 1-2 cup for top; 1-2 cup 
 sugar; 1-2 cup butter; 1 tsp. cinnamon. Melt butter and sugar together 
 add ground -zwiebach and cinnamon and spread on bottom of pie tins. 
 Then cook together the following: 4 cups milk, 4 level tbsp. flour, 6 
 egg yolks, 11-2 cups sugar. Pour cooked custard over zwiebach in the 
 pie tins. Beat the egg whites of 6 eggs; add 1-2 cup sugar and spread 
 over top of pie. Sprinkle remaining 1_2 cup zwiebach crumbs on top 
 and bake in a slow oven 20 minutes. Makes 2 pies. 
 
 Mrs. G. W. Langenderfer, Gerber, Cal. 
 
 CHESS PIE. 
 
 1 cup white sugar. 5 tbsp. milk. 
 
 1-2 cup brown sugar. 1 cup raisins. 
 
 1-3 cup butter 1-2 cup walnuts (grind these). 
 
 3 eggs. 
 
 Mix well and bake in pie crust. 
 
 Nut Filling. 
 
 5 egg yolks, 1 cup cream. 1 cup ground nuts, 1 cup sugar. Mix to- 
 gether and cook in double boiler until thick. 
 
 Alta Haskell, Elk Creek Grange. 
 
Pickles 
 
 KENNEBUNK PICKLES. 
 
 Chop fine 21bs. green tomatoes, 2 Ibs. red tomatoes, 1 small head 
 cabbage, 2 green peppers, 2 sweet peppers, 1 quart onions, 1 bun.oh 
 celery. Let stand overnight in 6 tbsp. salt, drain off juice in morning. 
 Add 1 quart vinegar, 3 cups dark brown sugar. Tie in bag 1 stick cin- 
 namon, 1 tsp. cloves, 1 tsp. dry mustard. Simmer all for half hour, then 
 seal in, jars. M. C. Walker, Westside Grange, Red Bluff. 
 
 GREEN TOMATO MINCE MEAT. 
 
 Chop 4. qts. green tomatoes and twice by pouring boiling water over 
 teem let stand until cool drain. Chop 4 qts. tart green apples, 5 Ibs. 
 sugar, 2 tbsp. salt, 2 cups chopped seeded raisins, 1 cup minced suet, 1 
 Ib. citron, 1-2 Ibs each of lemon and orange peel chopped. Cook very 
 slowly (all together) until ingredients are tender: add 1 cup vinegar, 
 juice of 1 lemon, 2 tbsp. each of cloves, cinnamon, allspice and nutmeg. 
 Seal in jars. Mrs. Emma O. Wait, Glenn, Cal., Jacinto Grange, No. 431. 
 
 GREEN TOMATO PICKLES. 
 
 1 gal. green tomatoes, 3 cups brown sugar, 1-2 doz. large onions, 
 1-2 lemons, 3 pods red peppers, 1 tbsp. mustard seed, 1 tbsp. allspice, 1 
 tbsp. celery seed, 1 tbsp. whole cloves, 1 tbsp. ground mustard, 3 cups 
 vinegar, 1 tbsp. whole black pepper. 
 
 Slice tomatoes and onions thin Sprinkle with 1-2 cup salt and let 
 stand over night in crock or enameled vessel. Tie all spices in a cheese 
 cloth bag. Slice the lemon and chop the pepper pods very fine. Drain 
 the tomatoes and onions well. Add all seasoning except one pspper pod 
 to the vinegar; bring to full boil, then add the tomatoes and onions 
 and cook slowly for 12 or 12 minutes, stirring verv carefully. Remove 
 spice bag to prevent darkening of the product. Pack in sterilized jars 
 and garnish with strips of the red pepper. Seal immediately. 
 
 Mrs. Emma A. Wait, Glenn. Cal.. Jacinto Grange No. 431 g 
 
 APPLE CRYSTALS. 
 
 Select firm apples, such as Winesaps, etc. Make syrup, 2 cups 
 sugar to 1 cup water; stir over a slow fire until dissolved, then bring 
 to a boil. Have ready apples, pared, cored and cut into rounds. Drop 
 about a dozen pieces at a time in the boiling syrup, allow to cook 
 gently until transparent and can be pierced with a straw. Remove and 
 place on an oiled paper and allow to remain for 24 hours. Then roll 
 in granulated sugar, and roll twice again at intervals of 24 hours. Allow 
 to dry until so dry no moisture exudes and they have a dry crystalline 
 appearance. Then pack and keep in cool dry place. This syrup makes 
 about five dozen. Add 1-4 cup hot water after each dozen to keen 
 syrup the- same. Mrs. Alice N. Cobb, Paradise. 
 
 COLD CATSUP. 
 
 4 qts. ripe tomatoes, 2 cups chopped onions. 1 cup grated horse- 
 radish, 3 stalks celery, 1 tbsp. mustard, 1-2 cup salt, 6 green peppers, 1-2 
 cup sugar and vinegar to thin; 1 tbsp. black pepper, 1 tbsp. cloves. 1 
 tbsp. cinnamon. Mix well and bottle. Mrs. R. L. Johnston. Biggs Grange. 
 
GREETINGS 
 
 FROM 
 
 PALERMO HOME 1 
 
 ECONOMICS CLUB j 
 
 J, C PENNEY CO, | 
 
 ; 
 
 Home of Good Values 
 Orland California 
 
 HIGHTOWER'5 GROCERY j 
 
 Where Patrons ALWAYS Get FULL VALUE and 
 Prompt, Courteous Service 
 
 219 Fourth Street Telephone 71 
 
 Orland California 
 
 " . . "^~~ I 
 
 FRESHER 
 
 BAKERY 
 
 PRODUCTS 
 
 ORLAND BAKING CO. 
 
 Orland California I 
 
TESTED RECIPES Page 37 
 
 MARASCHINO CHERRIES. 
 
 6 Ibs. Royal Anne cherries, 6 Ibs. sugar, 1 oz. almond flavor, 1 oz. 
 red coloring. Weigh cherries after pitting; let cherries and sugar boil 
 1 minute; add flavor and boil 10 minutes. Remove from fire, add color- 
 ing. Fill small jars and seal. If cherries are very ripe 8 minutes will 
 be long enough to cook but finished product will not be as firm as if 
 greener fruit were used. Mrs. Frank Grout, Independent Grange, Corning. 
 
 HOMEMADE MUSTARD. 
 
 1-2 cup vinegar, 2 eggs (beaten), 2 tbsp. mustard, 1-2 cup cream, 1-4 
 t salt. Beat all together and pour into boiling vinegar. Let boil until 
 thick as cream. Mrs. R. L. Johnston, Biggs Grange. 
 
 ORANGE CRANBERRY RELISH. 
 
 1 large orange, 1 Ib. cranberries, 2 cups sugar. 
 Grind rind and pulp and cranberries and mix well. 
 
 Mrs. P. L. Mulford, Elk Creek, Cal. 
 
 DILL PICKLES. 
 
 Pack large cucumbers in jars with dill, 1 clove of garlic and 2 or 3 
 red peppers on bottom and top of jars. Add a pinch of alum to top 
 of each jar to keep pickles crisp. Then pour the following liquid over 
 dills: 3-4 cup salt, 1 qt. vinegar, 3 qts. water, brought to a boil, seal. 
 Let stand 6 weeks or longer before using. 
 
 Mrs. E. C. Apfel, Biggs Grange. No. 459. 
 
 TOMATO CATSUP. 
 
 8 qts. tomatoes and 3 peppers. Boil until soft enough to put through 
 a sieve; add 1 Ib. sugar, 1 pt. vinegar, 1-2 cup salt, ! tsp. each of ground 
 cloves and cinnamon, a pinch of cayenne pepper if desired hot. (Put 
 spices in a bag.) Cook all together slowly for 15 minutes and bottle. 
 
 Mrs. E. C. Apfel, Biggs Grange, No. 459. 
 
 CUCUMBER CHIPS OR BREAD AND BUTTER PICKLES. 
 
 Use fresh green cucumbers cut crosswise unpeeled. Prepare light 
 brine 1-2 Ib salt in 1 gal. water. Cover and let stand over night. Drain 
 and make a liquor of equal volume of vinegar and water and scald 
 pickles 10 minutes and drain. Dissolve 6 Ibs. brown sugar in 1 qt. of 
 water and 3 qts. vinegar, add 1 tbsp. mustard seed, 1 tbsp. celery seed. 
 
 1 tbsp. ground tumeric. Drain, pack in jars. Bring vinegar to a boil 
 and pour hot over pickles and seal. Mrs. Wm. Vanderly, Los Molinos. 
 
 INDIAN RELISH. 
 
 12 apples, 12 ripe tomatoes, 9 small onions chop. 1 qt. vinegar, 
 
 2 1-2 cups sugar, 1-2 cup salt, 1 ^tsp cloves, 1 tsp. cinnamon, 1 ,tsp gin- 
 ger, 1 tsp.mustard. 1 tsp. pepper. Mix all together and boil until slight- 
 ly thick. Seal. Mrs. Ed Clark, Chico Grange, No. 486. 
 
 CHOW CHOW. 
 
 1 Head celery, heart and all; 3 qts. green tomatoes, 1 doz. onions, 
 4 red bell peppers, 4 green bell peppers. Grind all together and salt 
 over night. In the morning drain, add 2 qts. vinegar, 5 cups sugar, 1-2 
 cups mustard seed, 1 tbsp. celery seed. In a bag add 1 tsp. cloves, 1 
 tsp. cinnamon, 1 tsp. allspice, 1 tsp. nutmeg. Cook 20 minutes and seal. 
 
 Mrs. J. Lester Jobe, Independent, No. 470. 
 
Page 38 TESTED RECIPES 
 
 MOTHER'S PICKLES. 
 
 1-2 peck green tomatoes, 8 large onions, 3 green peppers, 3 red pep- 
 pers, 3-4 cup salt, 1 Ib. sugar, 1 oz. white mustard seed, 1_2 oz. celery 
 seed, whole cloves a few, 11-2 qts. vinegar. Slice vegetables, sprinkle 
 with salt and let stand over night. In the morning drain and put in 
 a kettle with 1 pt. vinegar and 1 qt. water. Cook 15 minutes. Drain 
 again, add 1 qt. vinegar, sugar, mustard, celery seed and a few whole 
 cloves. Cook for 30 minutes. Pour into sterilized jars and seal while 
 hot. Mrs. H. E. Bachman, Chico. 
 
 UNCOOKED CHOW CHOW. 
 
 1 peck (8 qts.) green tomatoes; 2 large heads cabbage; 4 red pep- 
 pers, 4 green peppers 2 hot ones, 1 bunch celery, 3 large onions. Chop 
 five, add one cup salt and set over night, drain or squeze dry next 
 day and add 2 qts. vinegar, 2 Ibs. sugar (white), 1 tbsp. cinnamon and 
 cloves each, 2 tbsp. mustard; add more vinegar if this is not enough to 
 cover well keep in stone jar or other container. Will keep all winter 
 or longer. Mrs. W. L. Entler, Chico. 
 
 SWEET PICKLES. 
 
 7 pounds sliced cucumbers put in salt brin-e (strong enough to float 
 an egg) two days, then freshen in cold water one day. Drain and 
 place in large kettle and cover with one pint vinegar 2 qt. water, add 
 1 tbsp. alum dissolved in cup of hot water. Simmer (not boil) until 
 an amber color. Fill in jars and cover with syrup. Syrup 5 Ibs. sugar, 
 3 pts. vinegar, 1 1-2 ozs. of pickling spices, or spices to taste. Boil 
 15 minutes. Cucumbers must be sliced or the ends cut off or else they 
 will not be crisp. Anna R. Gackstetter. 
 
 COLD PICKLES. 
 
 Fill a 1-2 gallon jar half full of small pickles; add 1-2 cup sugar, 
 1-2 cup musHtard, and a scant 1-2 cup salt. Fill jar to top with cold 
 vinegar, and seal. Mrs. E. A. Stubbs. Gerber, Cal., Grange No. 462. 
 
 DILL PICKLES. 
 
 2 cups water, 1 cup vinegar, 2 tbsp. salt. Boil together and pour 
 Dver cucumbers which have been washed and packed in jars w'ith dill 
 plant or seed. Seal while hot. This amount is for 1-2 gal. jar. If the 
 jar is not full add boiling 'water. Anna R. Gackstetter. 
 
 DILL PICKLES. 
 
 Place 100 medium sized cucumbers in salt water over night, using 
 
 1 1-2 cups salt to 4 qts. water. Boil 10 qts. of water, 1 qt. vinegar and 
 
 2 cups of salt. Let stand over night. In morning drain cucumbers and 
 place in jars in layers separated by dill. Cover with brine and seal. 
 
 Mrs. Ernma A. Wait, Glenn, Cal., Jacinto Grange, No. 431. 
 
 RED AND GREEN PEPPER RELISH. 
 
 1 doz. red peppers, 1 doz. green peppers, 1 doz. small white onions. 
 Grind. Let stand in boiling water five minutes. Drain. Let stand in 
 boiling water ten minutes. Drain. Heat 2 cups sugar, 1 qt. vinegar, 3 
 tbsp salt. Pour over peppers and onions. Boil for 15 minutes. Seal hot. 
 
 Mrs. W. L. Shields, Biggs Grange No. 459. 
 
TESTED RECIPES Page 39 
 
 SUNSHINE PICKLES. 
 
 1 tbsp. vinegar, 2 tbsp. sugar, 1 tbsp. salt, 1 tbsp. mustard, 1-2 tsp. 
 alum or a little less. Fill 1 qt. jar with cucumbers. Add mixture and 
 fill jar with vinegar. These are very good and keep well. 
 
 Mrs. Percy Stark, Independent Grange, Corning, Cal 
 
 SWEET PICKLES. 
 
 Select 50 or 75 cucumbers (4 to 5 inches long). Wash and cover 
 with a brine made by adding 1 pt. of salt to 1 gai. water. Let stand 
 one week. Skim off scum as it forms. Drain and cover with boiling 
 water to which add 1 tbsp. alum and let stand 24 hours. Split in half. 
 Cover with boiling water and let stand 24 hours. Remove to a crock 
 and cover with the following liquid: Boiling hot, 1_2 oz. of celery seeds> 
 1-2 oz. of cassia buds, 1-2 oz. stick cinnamon and 6 cups sugar, 5 pts 
 vinegar. Let stand a week and for the first 3 consecutive mornings 
 drain off, heat to boiling with 1 cup sugar. (Heat to boiling point with- 
 out more sugar the remaining 4 days of the week). Pack in glass jars 
 and cover with the boiling liquid and seal. 
 
 Mrs. A. F. Hamm. Westside Grange, Red Bluff. 
 
 TOMATO CATSUP. 
 
 Select ripe tomatoes of deep red color. Cook thoroughly and put 
 through a collander to remove seeds and skins. For each gallon of pulp 
 use 2 tbsp. of salt, 2 tbsp. sugar, 1 tbsp. each of cloves, allspice, cinna- 
 mon and pepper, 2 small red peppers, cut fine; 1 pt. of vinegar, 4 tbsp. 
 of ground paprika. Tie the whole spices in a bag of cheese cloth and 
 add other ingredients except vinegar. The paprika gives flavor and a 
 bright red color. May be omitted. Cook until almost thick enough and 
 add vinegar; continue cooking until thick as desired. Pour in well 
 sterilized bottles and seal. Mrs. Mary Lauer, Los Molinos. 
 
 FRENCH PICKLES. 
 
 25 to 30 small cucumbers sliced thin; 3-4 qts. onions sliced thin; 3-4 
 cup salt. Arrange cucumbers and onions in alternate layers. Cover with 
 salt, let stand 1 hour. Wash in cold water and drain, 'then make a 
 dressing of the following: 3 cups sugar, 2 tsp. ginger, 2 tsp. mustard 
 seed, 2 tsp. celery seed, 1 tsp. salt, 1 tsp. pepper, 1 qt. vinegar. Mix 
 these ingredients and warm. When fairly warm add cucumbers and 
 onions. Bring to a boil and can. 
 
 Mrs. Evelyn M. Crawford. Durham Grange No. 460. 
 
 SOY. 
 
 2 gallons green tomatoes, 12 good sized onions, 2 qts. vinegar, 2 qts. 
 sugar, 2 tbsp. sail, 1 tbsp pepper, 1 tbsp. cloves and allspice. 
 
 Grind tomatoes and onions. Combine with other ingredients and 
 cook until tender. Seal in glass jars. 
 
 Beatrice Harlow. Palermo Grange, No. 493. 
 
 DILL PICKLES. 
 
 Put in the bottom of jar some dill horseradish roots or leaves and a 
 clove of garlic, then fill jar with cucumbers, then put dill horseradish and 
 garlic on top of pickles. Then take 1-2 gal. of boiling water, 1-2 cup 
 salt, 1 cup vinegar put over pickles while hot. This makes about 1 gal. 
 of pickles; seal up. Mrs. Kate Ray nor. Biggs Grange, No. 459. 
 
Page 40 TESTED RECIPES 
 
 BEST EVER MUSTARD PICKLES. 
 
 24 green cucumbers, 6 green peppers, 3 heads of cauliflower, 1 qt. 
 small white onions, 2 qts. green tomatoes, 3 qts. of vinegar, 1 oz. celery 
 seed, 1 cup flour, 4 cups sugar, 1-2 Ib ground mustard. 1-2 oz. tumeric, 
 3 cups salt. 
 
 Cut cucumbers, cauliflower and tomatoes into small pieces. Chop 
 onions and peppers (without the seeds) together. Put all together and 
 let stand over night with the salt and a little water. In the morning 
 scald in the same water, then drain and throw the water away. 
 
 Mix thoroughly the flour, sugar, mustard, tumeric and celery seed, 
 then slowly stir in- one quart of the vinegar. Put the rest of the vinegar 
 on the stove until scalding hot, then pour the vinegar mixture in slowly; 
 stir constantly to keep from sticking while boiling for a few minutes. 
 Put the chopped pickles in jars and pour this boiled dressing over them. 
 If desired it may be made hotter by adding red chopped peppers. 
 
 Mrs. Li. A.McDonald, Gerber, Cal., El Camirio Grange, No. 462. 
 
 GREEN TOMATO RELISH. 
 
 3 Ibs. cabbage, 2 green peppers, 3 Ibs. green tomatoes, 1 red pepper, 
 3 Ibs. ripe tomatoes, 3 large onions. 2 head celery (small). Put above 
 ingredients through food chopper. Mix with 1-2 cup salt, let stand over 
 night. Drain. To 3 pts. vinegar add 21-2 Ibs. white sugar, 1 tsp. cin- 
 namon, 1-2 tsp. cloves and 1-2 cup mustard seed. Add to the above 
 prepared vegetables, cook 1 hour and seal in hot jars. 
 
 Mrs. Geo. A. Wurth, Red Bluff, Cal., Westside Grange. 
 
 MY KITCHEN 
 
 Here I may be a Scientist 
 
 Who measures as she makes, 
 Here I may be an Artist 
 
 Creating as she bakes. 
 Here busy heart and brain and hand 
 
 May feel and think and do, 
 A kitchen is a happy place 
 
 To make a dream come true 
 
 Alberta Jobe, 
 Independent No. 470 Corning, Calif. 
 
Puddings 
 
 GRAHAM CRACKER ROLL. 
 
 25 graham crackers rolled, 1 cup milk, 1 cup marshmallow cut-up, 
 1-2 Ib. dates cut up, 1 cup cream. 
 
 Put all dry ingredients together in a bowl and mix. Pour over 1 
 cup of whipping cream. Mould on three rolled graham crackers in a 
 loaf and serve with cream. Mrs. Wm. Vanderly, Los Molinos. 
 
 BAKED APPLE DUMPLINGS. 
 
 1 average size batch rich biscuit dough; 6 or 8 apples; 2 cups brown 
 sugar; 2 tsp. cinnamon. 
 
 Pare and dice apples, add 1 cup sugar mixed with cinnamon, roll 
 dough about 1-2 in. thick. Spread on apples and roll as for cinnamon 
 roll and slice about 2 in. thick and place in pan and cover with a syrup 
 made from the cup sugar and 1-3 cup boiling water. Bake until apples 
 are done and serve warm or cold as preferred with whipped cream. 
 
 Mrs. L. E. West, Los Molinos. 
 
 RICE SUPREME. 
 
 Cook 1-2 cup rice until tender in salted water. Then drain and add 
 2 qts. milk and scald. Add 1 1-2 cups sugar and 6 tbsp. corn starch and 
 cook 25 minutes in double boiler. Beat 10 egg yolks and add rice mix- 
 ture to egg yolks, add butter and cook until set, then add 2 tsp. vanilla. 
 Cool and put into dishes, mix 2 cups brown sugar and 2 small cans 
 crushed pineapple and cook unil thick and syrupy and cool. Put on 
 rice and add whipped cream and nuts. 
 
 Mrs. Ed Ball, Willows, Cal., Elk Creek Grange. 
 
 PLUM PUDDING. 
 
 1 cup chopped suet, 1 cup molasses, 1 cup milk, 3 cups raisins, 1 
 cup currants, 1 tsp. soda, 1 tsp. cloves, 1 tsp. cinnamon, 1 tsp. allspice, 
 1 tsp. salt, 3 cps flour. Steam 2 hours. 
 
 Mrs. Roy Mapes, Jacinto Grange, Glenn, Cal. 
 
 BUTTERSCOTCH APPLES. 
 
 5 apples, 2-3 cup brown sugar, 1_2 cup waiter, 1-2 tsp. vanilla, 3-4 
 cup milk, 1-2 tbsp. corn starch, 1-8 tsp. salt, 1-2 to 1 tbsp. butter. 
 
 Wash the apples and cut them into quarters, pare and core them. 
 In to the sauce pan put the sugar and water, and heat. When the syrup 
 boils, add the apples. Cover and boil gently until the apples are tender. 
 Remove the apples from syrup with a skimmer or a wire egg beater, 
 placing the fruit in sherbet glasses or other suitable dishes for serving. 
 
 In another pan, mix the milk and corn starch thoroughly. Stir and 
 cook until the mixture reaches the boiling point, then add it to the syrup 
 in which the apples were cooked. Boil for a few minutes. Add the salt, 
 butter and vanilla. Stir these into the mixures, then pour the sauce 
 over the apples. Serve Butterscotch Apples hot or cold for a dessert. 
 
 Mrs. Lee Garner, Chico. 
 
Page 42 TESTED RECIPES 
 
 RAISIN PUDDING. 
 
 Liquid part 1 cup brown sugar, 1 tbsp. butter, not melted; 2 cups 
 hot water. Make this first. Put sugar and butter in pan over fire and 
 stir until butter is melted; add water and boil 3 minutes. 
 
 Cake part 2-3 cup brown sugar, 1 cup flour, 2 tsp. baking pow- 
 der, 1-8 tsp. salt, 1-4 tsp. nutmeg, 1 tsp. cinnamon, 1 cup raisins, 1 cup 
 milk. Mix all together and pour in the hot liquid and bake 1-2 hour. 
 Serve hot or cold with whipped cream. Mrs. W. L. Entler, Chico. 
 
 CARROT PUDDING. 
 
 1 cup raw carrots, grated; 1 cup raw potato grated, 1 cup sugar, 1 
 cup floui, 1 cup chopped raisins, 1 t cannimon, 1 t nutmeg, 1 T ground 
 cocoa, 1 ,t soda, butter size of an egg. Cream butter and sugar. Add 
 vegetables and flour mixed with soda, then spices and raisins. Fill 
 pound baking powder cans 3-4 full. Set in kettle of boiling water, 
 steam about an hour and set in oven to dry a little. 
 
 Mrs. H. J. Stanley, Corning, Cal., Independent Grange. 
 
 WALNUT PUDDING. 
 
 1 cup chopped English walnuts, 2-3 pkg. ground raisins, 1 cup sugar, 
 6 whites of eggs beaten stiff. Fold together and bake 20 minutes in 
 moderate oven. Serve with whipppd cream. 
 
 Helen Armour, Nelson, Durham No. 460. 
 
 SUET PUDDING. 
 
 1 cup chopped suet, 1 1_2 cups bread crumbs, 1 cup chopped dates, 
 1 cup nut meats, 1 wine glass of wine or milk, 1 cup sugar, 1 tsp.cloves, 
 1 tsp. cinnamon, 1 tsp. salt, 1 cup raisins, 1-2 tsp. soda (added last thing). 
 
 Mix in order given (except for soda which is added last). Place in 
 steamer and cook until done about 1 hour with sauce. 
 
 Mrs. Evelyn M. Crawford, Durham Grange, No. 460. 
 
 ORANGE PUDDING. 
 
 Grind together 1 cup raisins, 1-2 lemon rind and 1 orange rind. Cream 
 1 cup sugar and 1-3 cup butter, add 1 well beaten egg, then all ground 
 ingredients, 1 t soda dissolved in 1 cup sour milk, alternate with 2 cups 
 flour. Bake in moderate oven 1-2 hour. Mrs. Geo. Young, Orland Grange. 
 
 CARROT PUDDING (Very Good). 
 
 1 cup grated carrots (fine), 1 cup grated potatoes (fine and peeled), 
 1 cup raisins, 1 cup sugar, 1 CUD sifted flour, butter size of an egg, 1 
 tsp. cinnamon, 1 tsp. cloves. Mix well together, put in a can large 
 enough to allow for raising. Steam 3 hours. Serve with either crem 
 or pudding sauce, 1-2 cup butter, 1 cup sugar, 1 tbsp. flour, 1 pt. boiling 
 water, boil, add desired flavor. 
 
 Mrs. Fred Parker, Rt. 2, Box 15, Orland. Cal. 
 
 CREAM PUFFS. 
 
 One cup hot water, 1-2 cup butter, b<~>il; 1 cun flour stirred until it 
 cooks, take from stove and stir to a paste, cool, stir in 3 eggs, drop on 
 buttered tins and bake 25 min.utes. If taken from oven too soon they 
 will. fall. 1 cup milk, 1 cup sugar, 1 egg, 3 tbsp. flour, flavor. Put this 
 filling in after taken from ov^n. 
 
 Mrs. Geo. H. Glenn, Durham, Cal., Durham Grange. 
 
TESTED RECIPES Page 43 
 
 LEMON PUFFS. 
 
 Cream 1-2 cup shortening and 1-2 cup sugar. Add 2 egg yolks and 
 1 cup sifted flour, with 1 t baking powder and 1-4 t salt. Add alter- 
 nately with 1-4 cup lemon juice, then, add the two stiffly beaten egg 
 whites, bake in muffin pans 350 degrees. 
 
 Myra Alice Wilson, Paradise, Cal. 
 CUSTARD. 
 
 4 cups hot milk, 4 eggs, 1-2 cup sugar. 1_4 tsp. salt, 1 tsp. vanilla. 
 
 Beat egg slightly, stir in sugar and salt, then slowly the hot milk. 
 When dissolved add vanilla, pour in baking dish, set in pan of hot water 
 and bake in an oven 300 degrees until firm. 
 
 Phyllis Harlow, Palermo Grange. No. 493. 
 
 FRESNO PUDDING. 
 
 This simple little pudding sounds a bit peculiar, but it's so good 
 and so easy and inexpensive that, once tried, it will be used over and 
 over. No shortening or eggs are required. Sift together into a bow.: 
 1 cup flour, 2-3 cup sugar, 1 1-2 tsp. baking powder, 1-4 t salt. Mix 
 with 1 cup seedless raisins and 1-2 cup of sweet milk. Spread the bat- 
 ter in a buttered pudding dish. Heat together: 2 cups water, 1 cup 
 brown sugar and 2 tbsp. butter. When sugar is dissolved pour over the 
 batter and bake 350 degrees for 35 minutes. The liquid will seem en- 
 tirely too thin, and you may think you will drown out your pudding, 
 but don't be afraid' As it bakes, the batter rises through the syrup 
 and mixes with it to make a delicious sauce. Serve warm with plain 
 cream. Mrs. J. P. Burton, Independent Grange 470, Corning, Cal. 
 
 CUSTARD. 
 
 1 quart of milk scalded, 5 eggs, 5 tbsp. sugar, a pinch of salt, 1 tsp. 
 vanilla, nutmeg. 
 
 Scald milk in double boiler; beat whole eggs slightly, add sugar, 
 salt, vanilla and beat until creamy. Pour the milk into this mixture 
 and beat well. Pour all into a baking dish and sprinkle nutmeg over 
 top. Place baking dish of custard in a pan of hot water and bake in a 
 moderate oven until firm. John Brereton, Palermo Grange. 
 
 CARROT PUDDING. 
 
 1 cup grated raw carrots, 1 cup grated raw potatoes, 1 cup currants, 
 1 cup sugar, 1 tsp. cinnamon, 1 tsp. soda, 1 cup raisins. 1 cup nuts, 1 
 cup flour, 1-4 tsp. cloves, l-4 t tsp. allspice. 1-2 cup citron, orange and 
 lemon peel, candied. Mix all but nuts," flour and soda, and let stand 
 over night. Steam 3 hours. 
 
 SAUCE: 1 cup sugar, 1 tbsp. vanilla, 1 egg well beaten, 1-2 cup but- 
 ter, 1-4 cup water. Mix and put in double boiler on back of stove. 
 
 Mrs. L. Bayles. Red Bluff, Westside Grange. 
 
Soups 
 
 SPLIT PEA SOUP. 
 
 1 1-2 cups dried green peas, 2 pints water, 2 tbsp. minced onions, 1 
 pint milk, salt and pepper to taste. 
 
 Cook peas in water until soft or may be put through sieve. Add 
 milk and seasoning. 
 
 CLAM CHOWDER. 
 
 2 medium onions, 5 tbsp. salt pork, 1 quart boiling water, 1 quart 
 clams, 1 pint sliced potatoes, 1 tbsp. flour, 1 tbsp. butter, 1 pint milk, 
 
 1 tsp. salt, 1-2 tsp. pepper. 
 
 Fry salt pork slowly, add onions, chopped, cook for three minutes, 
 
 add water, clams, potatoes and seasoning. Simmer for thirty minutes. 
 
 Add thickening and milk. Mrs. G. R. Morris. 
 
 CREAM OF CORN SOUP. 
 
 1 cup corn, 2 cups milk (scalded), 3 tbsp. melted butter, salt and 
 pepper, 1 cup boiling water, 3 tbsp. flour, 1-2 tsp. minced onion, 1 tbsp. 
 chopped celery leaves. 
 
 Brown onion and celery leaves in butter; add flour; mix until smooth; 
 add milk slowly stirring constantly. Add water. Cook over hot water 
 until thick and smooth. Add corn. Season to taste. Heat thoroughly. 
 Celery salt may be used instead of celery leaves. Mrs. Emma Wait. 
 
 TOMATO JUICE COCKTAIL. 
 
 1 quart canned tomatoes, 2 stalks celery (chopped), 1-2 green pepper 
 (chopped), 1 1-2 tsp. salt, 1 tsp. grated onion, 1 tsp. horseradish. 2 tbsp. 
 tomato catsup. 
 
 Boil the tomatoes: celery; pepper and salt for about five minutes, 
 then rub through a sieve fine enough to keep the seeds. To the tomato 
 juice and pulp add the catsup; onion and horseradish. Beat well and 
 put in a cold place to chill. Beat again before serving. Pour into 
 small glasses; and use as the first course at dinner. 
 
 Mrs. Ruth Bellville, Jacinto Grange. 
 
 CREAM OF VEGETABLE SOUP. 
 
 1-3 cup carrots, 1-3 cup turnips, 1-2 cup celery, 1-2 onion, 1 1-2 cups 
 potatoes, 4 tbsp. butter, 4 tbsp. flour, 2 cups milk, 1-2 tsp. finely chopped 
 parsley, 1 pint boiling water. 
 
 Mix all together, add water and cook slowly for one hour. Drain, 
 reserving the liquid, pass the vegetables through a vegetable press and 
 add to the liquid. Melt butter, add flour and when well blended add 
 
 2 cups milk. Mix thoroughly and add to the vegetable pulp and liquid. 
 Heat well, boiling a few minutes to cook the flour, serve at once. 
 
 Mrs. Fern Bentz. Chico Grange. 
 
 CHICKEN BROTH. 
 
 1-2 hen, 2 stalks celery, 1 onion, 11-2 tsp. salt, 1-2 can tomatoes (med. 
 can\ 1-4 tsp. pepper. 
 
 To boiling water, add all ingredients. Let boil for thre hours. 
 Serve while hot. Mrs. Ed. Ball, Willows. 
 
TESTED RECIPES Page 45 
 
 CREAM SOUPS. 
 
 One or two c vegetable pulp and juice, 2 c white sauce No. 1, onion, 
 celery salt, dried celery leaves, or parsley as desired for flavor. 
 
 Chop or dice the vegetables and cook until tender, as directed. If 
 a smoother soup is desired, mash the vegetable or put it through a strain- 
 er or ricer. For spinach soup cook the leaves whole and then put them 
 through a grinder, or chop them. 
 
 Add 1 cup or more vegetable pulp and juice to 2 cups of No. 1 sauce 
 and reheat. 
 
 Kinds of cream vegetable soup 
 
 Bean ( asparagus, spinach, corn, potato, onion, pea, cauliflower; to- 
 mato, celery, carrot. 
 
 Can add more vegeables if desired. 
 
 Cream of Tomato Soup 
 
 1. Follow directions above except for the addition of 1-4 tsp. soda to 
 the cooked and strained tomatoes. 
 
 2. To help prevent curdling, add to the tomato (hot) to the milk mix- 
 ture (cold or less hot) and do not combine until just time to serve. 
 Milk heated for a longer time or slowly has an increased tendency 
 to curdle. Mrs. Frank Alvos. 
 
 CHOWDERS. 
 
 Bacon, salt pork or ham, 1-3 cup; 1 cup onion; 2 cups vegetables 
 (cabbage, peas; carrots, celery); 2 or 3 cups milk, 2 cups medium pota- 
 toes cut iri'-l-2 inch cubes; 1-2 cup rice or barley. 
 
 Cut meat in small pieces and try out carefully in a kettle large 
 enough so that the chowder can be cooked in it. Remove the bacon or 
 other meat as it becomes a golden brown. Reserve to add last/Cut 
 up the onions and brown them very slightly in the fat. Cut vegetables 
 in 1-2 inch cubes and add them with just enough boiling water to cook 
 them. When vegetables are tender, add the milk, and a little butter or 
 cream if desired... If some of the vegetables are left over, (cold, baked 
 potatoes, for example) they should be added when the other vegetables 
 are done. If rice or barley is used, add it with the water to the onion 
 and fat and cook until it begins to soften; then add the vegetables and 
 finally 3 cups of milk. Add the broiled bacon just before the chowder 
 is to be served. Mrs. Frank Alvos. 
 
 I 
 
Vegetable Dishes 
 
 DAGO. 
 
 1 Ib. spaghetti, 25c hamburger, 1 can corn, 3 cans hot sauce, salt, 
 black and rep pepper to taste. Fry 3 or 4 good sized onions, 1-2 doz. 
 cloves of garlic in 1-2 cup salad oil. Then fry hamburger. Boil spa- 
 ghetti and mix all together. 
 
 Mrs. Otis Fish, Westside Grange. 
 
 MEXICAN CHILI. 
 
 11-2 pints of beans, 25c hamburger, small piece of pork, small piece 
 of suet ground. Cook beans and meat over slow fire, with 1 button 
 garlic; onions; 1 tsp. cummin seed; 1 can tomatoes. Salt to taste. About 
 an hour before serving add 2 tbsp. Gebhart's chili pepper. 
 
 Mrs. Otis Fish, Westside Grange. 
 
 TAMALE PIE. 
 
 1 cup corn meal, 1 1-2 cups milk, 1 green pepper, 1-2 can tomatoes, 
 1 can corn, 1 1-2 tsp. Grandma's Spanish pepper; salt to taste: 2 eggs 
 beaten, 1 onion, 1 doz. ripe olives, veal or chicken. Boil meat first and 
 make gravy of meat juice and add some Spanish pepper. 
 
 Mrs. Otis Fish, Westside Grange. 
 
 CHILI CON CARNE. 
 
 1 cup sliced onions, 4 tbsp. diced green peppers, 3 tbsp. fat, 2 Ibs. 
 rump steak cut in 1-2 in. cubes, a few cubes of suet: 1 1-2 pts. boiling 
 water, 1 Ib. can kidney beans, 1 cup canned tomatoes, 3 tbsp. chili pow- 
 der mixed in 1-2 cup cold water, 1-2 tsp. salt, 2 tsp. sugar, 3 cloves 
 minced garlic. Cook onion and green pepper in fat. Add cubed meat 
 and suet, then add boiling water, tomato juice and chili powder, salt, 
 sugar and minced garlic. Cover and cook slowly 11-2 hours. Add kid- 
 ney beans and heat. Serves 6. Alta Haskell, Elk Creek Grange. 
 
 SPANISH SPAGHETTI. 
 
 Cut 3 slices bacon in small cubes. Add 1 or 2 onions, finely chop- 
 ped. Fry until brown. Add a cup of celery cut in small pieces and 2 
 to 3 cups tomatoes. Simmer 10 minutes. Add 2 or more cups cooked 
 spaghetti. Put in buttered baking dish and cover with buttered crumbs. 
 Bake until brown. Cold ground meat or grated cheese placed in alter- 
 nate layers with spaghetti improves the dish. Mrs. Warren Smith, Biggs. 
 
 ONE DISH MEAL. 
 
 1 Ib. hamburger steak, 1 scant cup uncooked rice, 1 medium sized 
 onion chopped fine. Salt and pepper to taste. 
 
 Mix all ingredients and form into balls. Place balls in kettle. Pour 
 in, boiling water to cover. Boil 1-2 hour. Add 1 cup tomatoes or small 
 can tomato soup. Simmer 1 hour. If gravy is too thick, thin with hot 
 water. Mrs. S. O. Graven, Durham Grange No. 460. 
 
 FRIED CUCUMBERS. 
 
 Make a batter of eggs, flour and milk. Mix as for egg plant. Slice 
 cucumbers to about one-quarter inch thickness, dip in batter and fry in 
 butter or bacon grease. Season to taste. Fern Bentz, Chico Grange. 
 
TESTED RECIPES Page 47 
 
 SPINACH LOAF. 
 
 1 cup cooked rice, 1 cup celery and leaves chopped, 1 cup sliced mush- 
 rooms, 3 tbsp. butter, 1 tsp. salt, pepper to taste, 2 cups spinach, 1 medium 
 onion, 1 egg, grated cheese. Mix in order given and form into loaf to 
 fit casserole and cover with grated cheese. Bake in oven (400 degrees 
 F.) 30 minutes. Sadie C. Laws, Chico Grange. 
 
 CHILI BEANS. 
 
 3 cups uncooked pinto beans, 1-2 Ib. each of pork and beef, 1 large 
 onion, 1-2 25c stick of prepared chili, 1 level tbsp. chili powder, 2-3 qt. 
 tomatoes put through the colander, 4 level tbsp. shortening. 
 
 Cook beans until tender. Fry onion and meat in shortening until 
 well done. Melt chili in bean broth or hot water until all lumps are 
 dissolved, add tomatoes to meat and let boil, then add chili and chili 
 powder; let cook a few minutes, add to beans and let simmer a few 
 minutes. Serve hot. Mrs. Margaret Hudson, Biggs Grange. 
 
 APPLES STUFFED WITH SWEET POTATOES. 
 
 4 sweet potatoes, 6 marshmallows, 6 medium sized apples. 
 
 Cook sweet potatoes and mash. Hollow out apples and stuff with 
 potato. Place marshmallow on top and bake 45 minutes or until apples 
 are done. Mrs. John Koth, El Camino Grange. 
 
 BAKED CABBAGE WITH CHEESE. 
 
 3 cups cooked cabbage, 1 1-2 cups canned tomatoes, 1 cup cracker 
 crumbs, 1 cup grated cheese, 1 tbsp. butter, salt an,d pepper. 
 
 Fill a well-oiled baking dish with alternate layers of tomatoes and 
 cabbage. Season each layer to taste. Sprinkle with cheese and cracker 
 crumbs. Dot the top layer of crumbs with butter. Bake in a slow oven 
 (325 degrees F.) about 30 minutes. Sadie C. Laws. 
 
 TAMALE BEANS. 
 
 Cook bayo beans in water with little soda; drain, add more water 
 and cook till done, salt and pepper to taste. Put in pan 1 t butter, 1 
 Ib. or more hamburger an,d 1 onion cut fine. Cook till meat is done 
 and separated; add to beans with 1 qt. tomatoes, 3 t sugar and 2 t Grand- 
 mother's Spanish pepper dissolved in cold water; sift in flour with sift- 
 er until thick enough, stirring all the time. 
 
 Mrs. G. A. Young, Orland Grange. 
 
 CORN IN CASSEROLE. 
 
 1 can corn (not small size), 1 small can green chili pepper, 8 rolled 
 crackers, 1-2 cup cheese, 1 egg, 1 cup milk, mix and bake in rather 
 slow oven. Left over ground cooked meat improves this dish. 
 
 Elizabeth Stevenson. 
 
 CASSEROLE EGG PLANT. 
 
 Cut one medium sized egg plant in cubes and parboil until tender. 
 Fry one onion and 1 green pepper in a little fat until clear, but do not 
 brown. Add 1 cup stewed tomatoes and 1 cup bread crumbs. Combine 
 with egg plant, season to taste with salt and pepper. Put in casserole, 
 cover with buttered crumbs and bake until brown. 
 
 Mrs. Lester Jobe, Independent. 
 
Page 48 TESTED RECIPES 
 
 (DIGESTABLE) COOKED CABBAGE. 
 
 1 medium sized head of cabbage, 2 tbsp. bacon fat or other shorten- 
 ing, 1 tsp. salt, 1-2 tsp. pepper, 1-4 cups water or a little more if needed. 
 Slice cabbage coarsely, put in a heavy kettle with tight lid, put fat on 
 top, sprinkle salt and pepper over top, then add water, cover and cook 
 slowly for 15 minutes, turning cabbage two or three times. 
 
 Mrs. Frank Merrifield, Durham Grange, No. 460. 
 
 CORN DISH. 
 
 1 can corn, 1 cup cracker crumbs, 1 cup milk, 2 eggs beaten, salt, 
 pepper and a good sized piece of butter on top. 
 
 Mrs. Sabine, Palermo Grange. 
 
 CABBAGE ROLL-UPS. 
 
 1-2 Ib. hamburger, 1-2 Ib. sausage, 1-2 cup rice, small onion cut fine. 
 
 Season to suit yourself and mix and roll in balls. Then wilt a head 
 
 of cabbage, then roll balls in a cabbage leaf. Then put in a kettle, cover 
 
 with water and boil 1-2 hour. Then add a can of hot sauce and serve. 
 
 Mrs. A. F. Hamm, Westside Grange, Red Bluff. 
 
 CORN-STUFFED TOMATO CUPS. 
 
 6 small tomatoes, 1 cup cooked corn, 1-2 cup soft bread crumbs, 1 
 tsp. chopped parsley, 1-4 tsp. chopped onion, 1-4 ,tsp. salt, 1-4 tsp. 
 paprika, 1-4 tsp. celery salt, 2 tbsp. butter. 
 
 Wash tomatoes, scoop out centers and stuff with rest of ingredients 
 
 combined. Bake 30 minutes in shallow pan in moderate oven. Baste 
 
 twice with 3 tbsp. boiling water, 1 tbsp. butter. Nice with steak or chops. 
 
 Mrs. T. J. Hellen Independent Grange, Corning, Cal. 
 
Frostings, Fillings, Icings 
 
 CHOCOLATE FROSTING. 
 
 4 T butter 3 squares unsweetened chocolate 
 
 3 c sifted powdered sugar (melted). 
 3-4 t vanilla. or 3 T cocoa 
 1-4 t salt. 4 T hot milk 
 
 Cream butter; add part of sugar, gradually blending after each 
 addition. Add vanilla, salt and chocolate and mix well. Add remain- 
 ing sugar, alternately with milk until of right consistency to spread. 
 Beat after each addition until smooth. 
 
 Miss Geneva Hudson, Biggs. 
 
 SWISS CHOCOLATE FROSTING (keeps soft and fresh). 
 
 1 package (3-oz.) cream cheese 2 cups sifted confectioner's sugar. 
 
 4 tbsp. top milk. 1 ounce chocolate, melted. 
 Dash of salt. 1-2 tsp. vanilla. 
 
 Soften cream cheese with milk; add salt. Add sugar gradually, beat- 
 ing well after each addition. Add chocolate and beat until smooth. Add 
 vanilla. 
 
 Mrs. Perry Bledsoe. 
 
 EGOLESS MILKLESS FROSTING. 
 
 1 cup brown sugar. 1 cup water. 
 
 1 cup white sugar. 1-2 tsp. butter. 
 
 Boil all together thoroughly until mixture forms a soft ball in cold 
 water, by dripping off spoon. Beat until it starts to sugar around the 
 edge then spread over cake. 
 
 Edith A. Thayer, Paradise. 
 
 MOON GLOW LEMON FROSTING. 
 
 Grated rind of 1 lemon. 2 egg yolks (unbeaten). 
 
 4 tbsp. lemon juice. 41-2 cups confectionery sugar. 
 
 Add lemon rind and juice to eggs. Stir in sugar until right con- 
 sistence to spread. 
 
 Mrs. Evelyn Crawford, Durham. 
 
Page 50 . TESTED RECIPES 
 
 LEMON FILLING. 
 
 2 tbsp. flour. 1-2 cup sugar. 
 
 3-4 cup cold water. Juice and grated rind of 1 lemon. 
 
 1 egg yolk. 2 tsp. butter. 
 
 Make a smooth paste of the flour and 2 tablespoons of the cold 
 water. Cook the rest of the water, the sugar, grated lemon rind and 
 butter. When the sugar is dissolved and mixture boiling, stir in the 
 flour mixture slowly. Cook until clear and smooth, about fifteen min- 
 utes. Add lemon juice and beaten egg yolk and cook two minutes. 
 Cool before spreading. 
 
 Mrs. Minnie Lou Davis. 
 
 MARSH MALLOW ICING. 
 
 1 1-2 cups brown sugar. 2 egg whites. 
 
 6 tbsp. water. 6 marshmallows, cut in 8ths 
 
 2 tbsp. white Karo syrup. 1 tsp. vanilla. 
 
 Cook sugar, water and Karo together until it spins a thread, pour 
 
 over stiffly beaten whites, beat until fluffy, add marshmallows. 
 
 Elizabeth Stevenson. 
 
TESTED RECIPES "Page 51 
 
 Cakes 
 
 PRUNELLA CAKE 
 
 1-2 cup Crisco. 2-3 cups stewed prunes. 
 
 1 cup sugar. 1-2 teaspoon each of soda, salt, cin- 
 
 2 eggs. namon, nutmeg, allspice, bak- 
 2-3 cup sour milk. ing powder. 
 
 11-3 cups flour. 
 
 Cream Crisco, sugar and eggs. Add chopped prunes. Add milk. Add 
 
 dry ingredients. Pour into well greased layer pans. Bake in a (350 
 degree) oven about 25 minutes. 
 
 Creamy Icing. 
 
 Mix 2 cups confectioner's sugar, 1-2 tsp. cinnamon, 1-8 tsp. salt. 
 Combine half with 2 tbsp. Crisco. Add remaining sugar, 2 tbsp. prune 
 juice and 2 tbsp. lemon juice. Beat until creamy. 
 
 Mrs. Earl Hatfield, Westside Grange, Red Bluff. 
 
 LlNDBERG CAKE. 
 
 Separate 4 eggs. To yolks add 1-2 cup cold water. Beat 5 minutes 
 or until it equals 1 quart. 11-4 cups sugar added slowly to yolk mix- 
 ture. Grated rind 1 orange. Juice 1 orange. 1 1-2 cups flour (sifted 
 3 times before adding to above). Add beaten egg whites, and bake 40 
 minutes in oven 325 degrees. I add a pinch of salt. There isn't any 
 baking powder in this cake. The recipe makes one loaf or two layers. 
 It makes a delicious cream cake. 
 
 Sadie C. Laws, Chico Grange. 
 
 ONE, TWO, THREE CAKE. 
 
 1 cup sugar. 1 cup milk. 
 
 2 tbsp. shortening. 2 eggs. 
 
 3 cups flour. 3 tbsp. baking powder. 
 
 1 tsp. vanilla. 
 
 Cream sugar and shortening, add beaten eggs. Alternate flour and 
 milk, add vanilla and mix. Pour into layer cake pans. Bake 25 min- 
 utes at 250 degrees. 
 
 Fern Bentz, Chico Grange. 
 
 RAISIN CAKE. 
 
 Boil together 2 minutes 1 cup raisins, 1 cup brown sugar, 1-2 cup 
 lard, 1 cup warm water, 1 tsp. each cloves, cinnamon. Set away to cool. 
 Then add 11-2 cups of flour, 1 teaspoon soda. Bake in loaf. 
 
 Mrs. P. L. Mulford, Elk Crook, Cal. 
 
Page 52 TESTED RECIPES 
 
 MARBLE CAKE. 
 
 11-2 cups sugar. 3 cups pastry flour. 
 
 2 eggs. 1-2 tsp. salt. 
 
 1-2 cup butter. 1 cup warm water. 
 
 1-4 cup ground chocolate. 1 tsp. vanilla. 
 
 3 tbsp. baking powder. 1 cup broken nut meats. 
 
 Make like butter cake by creaming butter and sugar, adding well 
 beaten egg yolks, and alternating water and flour sifted with salt and 
 baking powder. Folding in stiffly beaten whites and lastly vanilla and 
 nuts.. Divide mixture in 2 parts White part 1-2 mixture. 
 
 Dark part To the other half add 1-4 cup ground chocolate. Alter- 
 nate the 2 mixtures in pan to give a marble appearance. Bake in a 
 loaf or a round cake mold at 350 degrees about 40 minutes. Ice with 
 white icing, decorted with halves of nuts. 
 
 Beatrice Harlow, Palermo Grange. 
 
 SPONGE CAKE. 
 
 1 1-2 cups sugar, 1-2 cup water (cook to soft ball stage). 
 
 Pour stifly beaten 6 whites. Add 6 yolks. 1 cup flour sifted 3 or 4 
 times; 1 small teaspoon cream of tartar. Add flavoring; melt 1 cup 
 butter and add to above very slowly. Bake in cold oven, 250 degrees, 
 1 hour. 
 
 Fern Bentz, Chico Grange. 
 
 POTATO CARAMEL CAKE. 
 
 2-3 cup butter. 2 tsp. baking powder. 
 
 2 cups granulated sugar. 1 cup grated chocolate. 
 
 2 cups flour. 1 cup chopped nuts. 
 
 1 cup hot mashed potatoes. 1 tsp. cloves, cinnamon, nutmeg 
 
 1-2 cup sweet milk. and vanilla. 
 4 eggs. 
 This makes 1 large cake or two small ones. 
 
 Mrs. E. L. Irish, Red Bluff, Westside Grange. 
 
 SPECIAL WHITE CAKE. 
 
 1-3 cup shortening. 1 tsp. vanilla. 
 
 1 cup sugar. 2 tsp. baking powder. 
 
 1-2 cup milk. 1-4 tsp. salt. 
 
 11-2 cups cake flour. 4 egg whites. 
 
 Cream together shortening and sugar. Sift flour, then measure and 
 sift three times, with baking powder and salt. Add milk alternately with 
 flour. Fold in beaten egg whites, flavor, and pour into 2 well greased 
 cake pans 9 inches in diameter. Bake in moderate oven for 20 min- 
 utes. Use any desired frosting. 
 
 Mrs. C. J. More, Los Molinos, Cal. 
 
TESTED RECIPES Pago 53 
 
 PINEAPPLE UPSIDE DOWN CAKE. 
 
 First Part Second Part. 
 
 1-2 cup butter. 2 eggs. 
 
 1 cup brown sugar. 1 cup sugar. 
 
 1 can crushed pineapple 5 tbsp. pineapple juice. 
 
 1 cup flour. 
 1 tsp. baking powder, 
 pinch salt. 
 
 Directions: Melt butter in frying pan and spread brown sugar over 
 pan, next spread pineapple over this. Next beat yolks of eggs, add white 
 sugar and juice. Add flour and baking powder and salt. Fold in stiffly 
 beaten whites. Pour into pan over pineapple. Bake at 350 degrees, 35 
 minutes. 
 
 Mrs. Barbara Hunter, Gridley, Cal. 
 
 MONARCH WHITE CAKE. 
 
 2 2-3 cups sifted cake flour. 1 1-4 c sugar. 
 2 1-4 t baking powder. 1 t vanilla. 
 
 1-2 t salt. 4 egg whites, unbeaten. 
 
 1 c butter or other shortening. 2-3 c cold water. 
 
 Sift flour once, measure, add baking powder and salt, and sift to- 
 gether three times. Cream butter thoroughly, add sugar gradually and 
 cream together until light and fluffy. Add vanilla. Add egg whites, 
 one at a time, and beat until thoroughly blended. Add flour, alter- 
 nately with water, a small amount at a time. Beat after each addition 
 until smooth. Turn into two deep, greased 9 -inch layer pans. Bake in 
 moderate oven (325 degrees F.) 10 minutes; then increase slightly (375 
 degrees F.) and bake 20 minutes longer or until done. 
 
 Mrs. H. J. Stanley. 
 
 HONEY COFFEE CAKE. 
 
 1 cup butter. 1 cup raisins. 
 11-2 cups sugar. 1 tsp. soda. 
 
 2 beaten eggs. 1 tsp. cinnamon. 
 1 cup cold coffee. 1 tsp. cloves. 
 1-2 cup honey. 4 cups flour. 
 
 Cream butter and sugar, add beaten eggs, coffee, 1-2 cup honey and 
 mix well.. Sift dry ingredients and add to liquid mixture. Lastly add 
 raisins mixed with a little flour. Let stand 20 minutes before baking. 
 Bake in a moderate oven 1 1-2 hours or longer. Equal to fruit cake and 
 keeps well. 
 
 Mrs. Minnie Mudd, Artois, Cal., Home Economics, Orland Grange. 
 
 APPLE SAUCE CAKE. 
 
 1 1-2 cups sugar; 1 heaping tbsp. shortening (creamed); pinch of 
 salt; 2 1-2 cups apple sauce (cooled); 1 tsp. cinnamon, 1 tsp. cloves, 1 
 package of raisins; 1 tsp. vanilla; 3 cups flour; 5 level tsp. soda rtis 
 solved in boiling water. Bake 1 hour in slow oven. 
 
 Mrs. Fred Parker. Orland 
 
Page 54 TESTED RECIPES 
 
 THE CHAMPION'S SILVER CAKE. 
 
 3 cups sugar. 1-4 tsp. salt. 
 
 1 cup butter or Crisco. 4 tsp. baking powder. 
 6 egg whites. 1 tsp. vanilla. 
 
 2 cups milk. 5 cups cake flour. 
 
 Beat the butter and sugar until very light and creamy. Add the milk 
 alternately with the flour with which the baking powder has been sifted 
 in the last cup of flour. Beat thoroughly, before adding the baking 
 powder, then add the well beaten eggs. Bake about 40 minutes in three 
 9- in. layers. This will make a large cake. 
 
 Mrs. Freda Campbell, Chico Grange. 
 
 DEVILS FOOD CAKE. 
 
 11-2 cups sugar. 2 cups flour. 
 
 1-2 cup shortening (large measure) 1-2 tsp. salt. 
 
 3 eggs. 1 level tsp. soda. 
 
 1-2 cup cocoa. 1 level tsp. cream tartar. 
 
 1-2 cup hot water. 1 tsp. vanilla. 
 
 1-2 cup sour milk (large measure) 
 
 Mix soda with cocoa and pour hot water over. Cream sugar short- 
 ening and eggs unbeaten, add cocoa mixture, then the milk. Sift dry 
 ingredients and add to above mixture, sprinkle in the vanilla and bake 
 in layers in a moderate oven. 
 
 Filling. 
 
 2 cups powdered sugar. 1 tbsp. shortening. 
 
 3 tbsp. milk. 1 tsp. vanilla. 
 
 Heat shortening and milk and add to sugar, beat until creamy add 
 vanilla and spread on cake. 
 
 Mrs. W. D. Coles, Los Molinos. 
 
 SPONGE CAKE. 
 
 1 cup sponge (bread); 1 1-2 cups sugar; 2-3 cup butter and lard 
 mixed; 2 well beaten eggs; 1 level tsp. soda, dissolved in 2 tbsD. hot 
 water and finish filling cup one-half full of cold coffee; 2 cups flour, 1 
 cup raisins, 1 cup nuts, 1 tsp. each of baking powder, cloves, cinnamon 
 and allspice and 1-2 tsp. nntmeg. May be baked in loaf or layers. 
 
 Mrs. L. F. Carpenter, Gerber, Cal., El Camino Grange. 
 
 SOUR CREAM CAKE. 
 
 2 cups flour. 1 cup sour cream. 
 
 1 teaspoon salt. 1 tsp. vanilla. 
 
 2 tsp. baking powder. 2 eggs. 
 1-4 teaspoon soda. 
 
 Sift all dry ingredients together exceot soda. Add beaten eggs. Add 
 sour cream to which soda has been added. Add vanilla. 
 
 Dartha Dreyer, Biggs Grange, No. 459. 
 
TESTED RECIPES Page 55 
 
 DEVILS FOOD CAKE 
 
 1 1-2 cups shortening, part but- 1 tsp. soda, 
 ter for shortening gives flavor. 2 squares chocolate (2 oz.) 
 
 1 1-2 cups sugar. 1 tsp. vanilla. 
 
 2 eggs. 1 cup sour milk or (sweet milk and 
 2 cups sifted cake flour. 1 tbsp. of lemon juice). 
 
 1-2 tsp. salt. 
 
 Cream shortening and add sugar gradually; add well beaten eggs. 
 Sift flour, salt and soda together. Add to creamed mixture alternately 
 with milk. Blend in melted chocolate and vanilla. Bake in 9 -inch layer 
 pans (greased and floured) 30 min. at (350 F.), or a 9-inch square pan 
 2 inches deep, 40 minutes. 
 
 Mrs. H. L. Sohnrey, Durham. Cal. 
 SPONGE CAKE. 
 
 4 eggs separated. Beat yolks to lemon color. Then add one-third 
 cup of cold water to yolks. Beat till it foams. Then add 11-4 cups of 
 sugar. Beat 7 minutes. Add 1 1-2 cups flour (scant). Salt and vanilla. 
 Beat whites until frothy, add 1-2 tsp. cream tartar, 1-2 tsp. baking pow- 
 der and beat stiff, and then fold into above mixture. Cook in slow 
 oven 1 hour. 
 
 Jessie Silver. 
 
 CRUMB COFFEE CAKE SUPERB. 
 
 1 cup sugar. 1 egg beaten. 
 
 2 cups all purpose flour. 1-2 cup sour milk. 
 1-2 tsp. ginger. 1-2 tsp. soda. 
 
 1-2 tsp. cinnamon. 1 tsp. baking powder. 
 
 1-2 tsp. nutmeg. 1-2 cup raisins. 
 
 1-2 cupful butter. 1-2 cup nuts. 
 
 Sift together flour, sugar and spices. Work in the butter to a crumbly 
 stage. Take out one cup of this and set aside. Mix together the beaten 
 egg and sour milk to which the soda and baking powder have been 
 added. Stir into the flour and butter mixture. Beat only until well 
 mixed. Into a buttered 9x9x2 pan sprinkle half the reserved crumbs. 
 Then add the batter and sprinkle with remaining crumbs. Bake in a 
 moderate oven 40 minutes. Let cool in pan. 
 
 Mrs. S. O. Graven, Durham Grange, No. 460. 
 
 MOCHA CAKE. 
 
 Whites of 5 eggs beaten very stiff. 1 cup sugar, 1 cup flour. 1 tbsp. 
 baking powder; 1 1-2 tbsp. mocha. 
 
 Into the beaten yolks put sugar. Beat into a cream. Add mocha. 
 Add flour, baking powder. Add whites last. Bake in slow to a moder- 
 ate oven, in 4 layers. Put together with whipped cream flavored with 
 11-2 tsp. mocha. 
 
Page 56 TESTED RECIPES 
 
 DEVILS FOOD CAKE. 
 
 1 cup sugar. 2 cups flour. 
 
 1-2 cup lard or other shortening. 1 tsp. baking powder. 
 
 1 egg. 3-4 tsp. soda. 
 
 1 cup sour cream. 1-4 tsp. salt. 
 
 2 squares chocolate. 1 tsp. vanilla. 
 
 Sift all the dry ingredients together three times. Cream sugar and 
 lard. Add unbeaten egg, and beat until light. Dissolve the chocolate in 
 the cream. Add alternately with the dry ingredients. Beat well after 
 each addition. Add vanilla and bake in two 9 -inch layer pans. Ice 
 with white or chocolate frosting. 
 
 Mrs. W. O. Rhoades, Durham Grange, No. 60 
 
 MAYONNAISE CAKE. 
 
 Part 1 1-2 package dates. 
 
 1 cup sugar. 1 tsp. soda. 
 
 3 tbsp. ground cocoa. 1 cup boiling water (let strnd a 
 1 tsp. cinnamon. few minutes). 
 
 1-2 tsp. salt (sift twice). 1 CUD mayonnaise (add mayonnaise 
 
 Part 2 to Part 1). 
 
 1 cup chopped nuts. 1 1-2 CUDS flour. 
 
 Bake in two layers pnd out together with whipped cream. If no 
 mayonnaise, use 1 cup oil and one egg. 
 
 Mrs. Earl Hatfield, Westside Grange, Red Bluff. 
 
 ONE EGG DEVILS FOOD CAKE. 
 
 1-2 cup chocolate. 1 cup sugar. 
 
 1 cup milk. 2 tbsp. shortening. 
 
 1 egg. 1 tsp. soda. 
 
 1 tsp. vanilla. 1 1-4 cups flour. 
 
 Cook chocolate and 1-4 cup milk and egg yolk until thick like custard. 
 Stand aside to cool. Cream shortening and add sugar. Combine with 
 chocolate mixture. Dissolve soda in 3-4 cup milk and add alternately 
 with flour. Lastly add beaten egg white and bake in two layers in 
 moderate oven. 
 
 Alice Thompson, Wyandotte Grange. 
 
 SOUR CREAM CHOCOLATE CAKE. 
 
 1 1-2 cups sour cream (about 30 1-4 tsp salt, 
 test), 2 beaten eggs Blend. 1 tsp. soda. 
 1 cup white sugar. 5 hewing t s n. cocoa. 
 
 1 3-4 cups flour. 1 tsp. vanilla. 
 
 Bake in either layers or loaf. 
 
 Mrs. R. S. Green. Durham. 
 
TESTED RECIPES Page 57 
 
 MILK CHOCOLATE CAKE. 
 
 1-2 cup butter. 2 cups cake flour. 
 
 1 1-2 cups sugar. 1-2 teaspoon salt. 
 
 2 eggs, unbeaten. 1 cup sour milk or buttermilk. 
 
 2 squares bitter chocolate. 1 teaspoon vanilla. 
 
 1 tablespoon vinegar. 1 teaspoon soda. 
 
 Cream butter, add sugar gradually. Add 1 egg unbeaten, beat thor- 
 oughly. Add second and continue beating. Alternately add the flour 
 and salt sifted together with the sour milk to which the vanilla has 
 been added. Melt chocolate over hot water and beat in thoroughly. 
 Dissolve the soda in the vinegar and add last. Pour into two 9-inch 
 greased pans and bake 25-30 minutes at moderate temperature 375 de- 
 grees. 
 
 Mrs. N. R. Jessee, Chico. 
 
 FAVORITE CHOCOLATE CAKE. 
 
 3-4 cup Snowdrift. 2 t baking powder. 
 
 2 cups Sugar. 4 squares chocolate, melted. 
 
 3 eggs. 1 cup milk. 
 2 1-2 cups flour. 1 t vanilla. 
 1 t salt. 
 
 Cream Snowdrift and sugar. Add unbeaten eggs, one at a time. Beat 
 well. Add sifted flour, salt and baking powder alternately with milk. 
 Add chocolate and vanilla. Bake in layer tins in moderate oven 325 
 degrees F. 
 
 Miss Haroldine Stanley, Corning, Cal., Independent Grange. 
 
 DEVIL FOOD CAKE. 
 
 1-2 cup shortening. 1 tsp. soda. 
 
 1 1-2 cups sugar. 1 tsp. sour milk. 
 
 2 eggs. 2 squares chocolate. 
 2 cups flour. 1 tsp. vanilla. 
 
 1 -2 teaspoon salt. 
 
 Mrs. Sarah Compton, Durham 
 PANLO GOLDEN CREAM CHOCOLATE CAKE. 
 
 2 cups Swansdown cake flour. 11-2 cups brown sugar. 
 2 tsp. baking powder. 2 eggs unbeaten. 
 
 1-4 tsp. soda. 3 squares chocolate, unsweetened. 
 
 1-2 tsp. salt. 1 cup milk. 
 
 1-2 cup butter or shortening. 1 tsp. vanilla. 
 
 Sift flour once, measure, add baking powder, soda and salt and sift 
 together three times. Cream butter thoroughly until light and fluffy. 
 Add eggs, one at a time, beating thoroughly after each. Then add 
 chocolate, blend, add flour alternately with milk, a small amount at a 
 time. Bake 30 minutes. 
 
 Mrs. Alice Boll. Box 373, Oroville. Cal. 
 
Page 58 TESTED RECIPES 
 
 COOKING OIL CHOCOLATE CAKE. 
 
 1-2 cup cooking oil. 2 eggs (beaten). 
 
 1 cup sugar. 1-2 cup sour milk. 
 1-2 cup cocoa. 
 
 Beat well. Sift together 2 1-2 cups flour, 1 tsp. salt, 1 tsp. soda. 
 Add to above mixture. Lastly add 1 tsp. vanilla and 1 cup boiling water. 
 
 Mrs. R. S. Green, Durham. 
 
 DEVILS FOOD CAKE. * 
 
 8 tbsp. butter. 3 squares chocolate. 
 
 2 cups sugar. 1 cup milk. 
 
 4 eggs. 31-2 tsp. baking powder. 
 
 2 generous cups flour. 1 tsp. vanilla. 
 
 Cream butter, add 1 cup sugar; beat egg yolks until lemon color 
 and add other cup of sugar, mix all together, and add chocolate which 
 has been melted over hot water; add milk and flour alternately, add 
 lastly beaten whites of eggs and flavoring. 
 
 Edith A. Thayer, Paradise. 
 
 SWISS CHOCOLATE CAKE. 
 New' Different' Delicious' 
 
 1-2 cup shortening. 1 ounce chocolate, melted. 
 
 3-4 tsp. salt. 2 cups sifted cake flour. 
 
 1 tsp. vanilla. 2 1-2 tsp. baking powder. 
 
 11-4 cups sugar. 1 cup milk. 
 
 2 eggs, unbeaten. 
 
 Combine shortening, salt and vanilla. Add sugar gradually and cream 
 until light and fluffy. Add eggs, one at a time, beating thoroughly after 
 each addition. Add melted chocolate and blend well. Sift flour and 
 baking powder together 3 times. Add small amounts of flour to short- 
 ening mixture, alternately with milk, beating after each addition until 
 smooth. See what a fluffy, smooth batter. Pour batter into two 8-inch 
 layer pans greased and floured. B^ke in moderate oven (350 degrees 
 F.) 25 to 30 minutes. Sorsad Swiss Chocolate Frosting between layers 
 and on top and sides of cake. 
 
 Mrs. Perry Bleds^e. 
 
 ORANGE CAKE (Very Good). 
 1 medium sized orange 3-4 cup buttermilk 
 
 1 1-2 cups brown sugar. 1 tsp. soda; pinch of salt 
 
 2 eggs 1 cup raisins. 
 2 cups flour 
 
 Grind orange (peeling and ell): grind raisins; beat eggs; add sugai. 
 Dissolve soch in buttermilk, then add salt and flour. Mix well. Bake 
 55 minutes in moderate oven. 
 
 Mrs. Fred Parker, Rt. 2, Box 15, Orland, Cal. 
 
TESTED RECIPES Page 59 
 
 GOLDEN CREAM CHOCOLATE CAKE 
 
 2 cups sifted cake flour; 2 tsp. double -acting baking powder; 1-4 
 tsp. soda; 1-2 tsp. salt; 1-2 cup shortening; 1 1-4 cups sugar; 2 eggs, 
 unbeaten; 3-4 cup chocolate melted; 1 cup milk and 1 tsp. vanilla. 
 
 Cream shortening and sugar; add eggs, one at a time, beating thor- 
 oughly after each. Then add melted chocolate and blend. Sift together 
 flour, baking powder, soda and salt, 3 times, add alternately with milk, 
 add vanilla and bake in 2 greased, 9-in. layer pans 30 minutes (350 de- 
 grees F.) Spread between layer, Golden Cream Filling: Combine 1-2 
 cup sugar, 3 tbsp. flour and 1-4 tsp. salt in double boiler. Add gradu- 
 ally 1 1-2 cups hot milk. Cook until thick, then add 2 egg yolks, 
 slightly beaten. Cook 2 minutes longer; add 1 tsp. vanilla and cool. 
 
 FROSTING: Cream 4 tbs. butter; add 1 cup sifted powdered sugar 
 and blend. Add 1 tsp. vanilla, 3-4 cup melted chocolate and 1-4 tsp. 
 salt. Beat 2 egg whites until stiff, add 3-4 cup powdered sugar and 
 beat until it will stand in peaks. Fold it in the chocolate mixture and 
 ?over sides and top of cake. 
 
 Mrs. J. P. Burton, Corning, Cal., Independent Grange, 470. 
 
 BLACK CHOCOLATE CAKE. 
 
 2 1-2 cups cake flour. 3 egg yolks, well beaten. 
 
 1 tsp. baking powder. 4 squares chocolate, melted. 
 
 1-4 tsp. soda. 1 cup water. 
 
 1-4 tsp. salt. 1-2 tsp. vanilla. 
 
 1-2 cup butter or other shortening. 3 egg whites, stiffly beaten. 
 2 cups sugar. 
 
 Sift flour once, measure, add baking powder, soda and salt, and sift 
 together three times. Cream butter thoroughly, add sugar gradually 
 and cream together until light and fluffy. Add egg yolks and choco- 
 late arid blend. Add flour, alternately with water, a small amount at 
 a time. Beat after each addition until smooth. Add vanilla. Fold in 
 egg whites. Bake in greased pan, 10x10x2 inches, in moderate oven 
 (350 degrees F.) 1 hour. Spread Cocoanut Seven -Minute Frosting on 
 top and sides of cake. 
 
 Mildred L. Koth, Corning, Cal., El Camino Grange, No. 4f>'2 
 
 APPLE SAUCE CAKE 
 
 1-2 cup butter 1-2 cup raisins 
 
 1 cup sugar 1 1-2 cups flour 
 
 1 cup of cold apple sauce 3 tbsp. corn starch 
 
 1 tsp. of soda tsp. cinnamon, cloves and nutmeg 
 
 'Cream butter; add sugar; mix , soda in apple sauce; sift flour and 
 spices together and add raisins last. 
 
 Mrs. A. G. McGlade, Westside Grange 
 
Page 60 TESTED RECIPES 
 
 DEVILS FOOD CAKE. 
 FIRST PART: 
 
 1 cup brown sugar. 1-2 cup butter. 
 1-2 cup sweet milk. yolks three eggs. 
 Small tsp. soda in 2 cups flour. 
 
 SECOND PART: 
 
 1-2 cup chocolate. 1 cup brown sugar 
 
 1-2 cup sweet milk Vanilla 
 
 Place second part over fire until dissolved, boil one minute. When 
 cool, stir into first part. Bake in layers and ice. 
 
 Mrs. L. Bayles, Red Bluff, Westside Grangt . 
 
 BURNT SUGAR CAKE. 
 
 2 eggs 1-4 tsp. of salt 
 
 1 cup of sugar 2 tsp. baking powder 
 
 1 cup of cream Extract Vanilla. 
 
 Flour, 2 cups, enough to make a thin batter. Add burnt sugar to 
 color brown. 
 
 Mrs. E. A. Stubbs, Grange No. 462 
 
 HOT MILK SPONGE CAKE. 
 
 2 eggs 1 tsp. baking powder 
 1 cup sugar 1-4 tsp. salt 
 
 1 cup flour 1-2 cup milk 
 
 1 tbsp. butter 1 tsp. vanilla. 
 
 Beat eggs; add sugar gradually, beating well. Put milk and butter 
 on fire and bring to boiling point. Sift flour, baking powder and add 
 to sugar and egg. Add hot milk and vanilla. Pour quickly in either 
 a biscuit pan or in two 9-inch wide layer pans and bake 20 to 25 min- 
 utes in a moderate oven. 350 degrees. 
 
 Mrs. Alice Thompson, Wyandotte Grange 
 
 PINEAPPLE SPONGE CAKE 
 6 eggs 1 cup flour 
 
 11-2 cups sugar 1 t baking powder 
 
 1-2 cup pineapple juice 1-2 t salt. 
 
 1 T lemon juice 
 
 Separate eggs. Beat yolks until creamy, add pineapple and lemor 
 juice and beat again. Then add 3-4 cup sugar slowly, beating after 
 each addition. Next beat egg whites (with salt) Until it stands alone. 
 Add 3-4 cup sugar gradually, beating after each addition. Combine 
 yolk an,d white mixture . folding in gently. Then add flour and baking 
 powder.which has been sifted three times, in fourths. Bake 1 hour 
 in moderate over 325 degrees F. 
 
 Miss Haroldine Stanley, Corning. Cal., Independent Grange. 
 
TESTED RECIPES Page 61 
 
 SUNSHINE CAKE. 
 
 7 fresh eggs 2 tsp. lemon juice or 
 1 tsp salt 1-2 tsp. cream tartar 
 
 1 cup flour (lemon juice preferred) 
 
 1 cup sugar 1 tsp. lemon extract 
 
 Separate eggs, add salt to whites, beat to a foam, then add lemon 
 juice or cream of tartar, half tsp. at time, and whip until stiff. Sift 
 sugar once and fold in until dissolved. Beat yolks stiff and fold into 
 whites. Sift flour five times, measure and fold into egg mixture lightly. 
 Bake in ungreased tube pan in moderate oven about 45 minutes. 
 
 Alberta Jobe, Corning, Cal., Independent, No. 470. 
 
 SPONGE CAKE (using yolks left from Angelfood Cake). 
 
 8 egg yolks 1-2 tsp. salt 
 
 1 cup sugar 1-2 cup warm water 
 
 1 1-2 cups flour 1 tsp. vanilla 
 
 2 tsp. baking powder 
 
 Beat egg yolks until thick and lemon colored; add sugar and con- 
 tinue beating until well mixed. Sift dry ingredients together and fold 
 in alternately with warm water. Add vanilla. Bake about 35 minutes. 
 
 Mrs. W. L. Bonham, Chico. 
 
 LAZY DAISY CAKE. 
 
 , Beat until thick 2 eggs, add gradually 1 cup sugar, meating con- 
 stantly, 1 tsp. vanilla. Sift together 1 cup sifted pastry flour, 1 tsp. 
 baking powder, 1-4 tsp. salt. Add to first mixture, mixing well. Heat 
 to boiling point 1-2 cup milk, with 1 tbsp. butter. Add to other mix- 
 ture and beat well. Don't add any more flour, the batter is very thin. 
 Pour in shallow pan 10 inches square. Bake about 30 minutes in a 
 moderate oven about 350 degrees. While still hot spread with the fol- 
 lowing mixture: Mix together 3 tbsp. butter, 5 tbsp. brown sugar, 2 
 tbsp. cream or canned milk, 1-2 cup cocoanut or walnuts. 
 
 Mrs. L. Bayles. Red Bluff, Westside Grange. 
 
 SOUTHERN COCOANUT CAKE. 
 
 2-3 cup butter 3 cups flour 
 
 1 1-2 cups sugar 3 eggs; 1 teaspoon vanilla 
 
 1 cup milk 2 tsp. baking powder 
 
 1 cup cocoanut 
 
 Cream butter and sugar, add beaten yolks, add milk and flour 
 alternately, add cocoanut, sift baking powder with flour, flavor and 
 add beaten yolks. 
 
 Mrs. Geo. H. Glenn, Durham, Cal., Durham Grange, No. 460. 
 
Page 62 TESTED RECIPES 
 
 LAZY DAISY CAKE. 
 
 2 eggs 1 cup sifted flour 
 
 1 cup sugar 1 tsp. baking powder 
 
 1-2 cup milk pinch salt 
 
 1 tbsp. butter 1 tsp. vanilla 
 
 Put milk and butter on to heat. Beat eggs, add sugar and beat. 
 Stir in dry ingredients and vanilla. Then add hot milk, stirring care- 
 fully. Pour in| flat greased pan and bake 25 or 30 minutes in moderate 
 oven. While cake is baking stir up the topping: 2-3 cup brown sugar; 
 1-3 cup melted butter; 4 tbsp. cream; 1-2 cup nut meats or cocoahut. 
 Spread on warm cake and put under boiler for 5 or 10 minutes until it 
 caramelizes. Without boiler use only 2 tbsp. cream, return to oven 
 for a few minutes. 
 
 Mrs. Ed Clark, Chico Grange, No. 486. 
 
 MARASCHINO CHERRY CAKE. 
 
 1 1-2 cups granulated sugar 3-4 cup shortening 
 
 3 cups flour 3 eggs 
 
 1 cup sweet milk 1 tsp. baking powder 
 
 3-4 cup red Maraschino cherries 1-4 tsp. salt 
 
 1 tsp. vanilla extract 
 
 Cream shortening, add sugar slowly. Add egg yolks beaten until 
 thick. Mix and sift dry ingredients and add alternately with milk. Add 
 vanilla extract. Add the cherries which have been drained and dried 
 on a towel. Beat egg whites until stiff an(d fold in gently. Bake in 
 3 well greased layers in a moderate oven (350 degrees) 30 minutes. Frost 
 with boiled frosting trimmed with cherries. 
 
 Mrs. L. O. Rodney, Durham. 
 
 PINEAPPLE CAKE. 
 
 1-4 Ib. butter (scant); 1 cup brown sugar. Melt butter and sugar 
 together in frying pan and lay in slices of pineapple to cover bottom 
 of pan (drained v shredded pineapple may be used). Candied cherries 
 or nuts may be added if desired. Pour over this a batter made of: 1 
 cup sugar, 3 egg yolks, added one at a time, beat well, 1 cup flour, 1 
 tsp. "baking powder, 1-2 cup pineapple juice. Fold in stiffly beaten egg 
 whites. Bake in slow oven 25 minutes, turn upside down on plate and 
 serve with whipped cream. 
 
 Alberta Jobe, Independent, No. 470. 
 
TESTED RECIPES Page 63 
 
 JfS*~~~ 
 
 > 
 
 BANANA CAKE. 
 
 1 1-2 cups sugar; 1-2 cup butter; 3 eggs, separated; 7 tbsp. milk; 
 1-4 tsp. salt; 2 tsp. baking powder; 1 tsp. vanilla; 1 3-4 cup all purpose A 
 flour; 1 cup mashed bananas. Cream butter and sugar; add well beaten 
 egg yolks. Sift flour, baking powder and salt 5 times together. Add 
 1 cup flour, then the rest and the milk, fold in bananas and stiffly 
 beaten egg whites. Bake in layers at 350 degrees 25 to 30 minutes. 
 Whip cream filling or marshmallow icing. 
 
 Elizabeth Stevenson. 
 
 CHOCOLATE CAKE. 
 
 1 1-2 cups sugar. 2 cups flour. 
 
 1 scant cup butter. 1 cup chocolate. 
 
 1 eggs. 1 cup chopped nuts. 
 
 1 cup milk. 1 1-2 tsp. baking powder. 
 
 Cream sugar and butter; add 4 egg yolks, milk, flour, baking pow- 
 der and chocolate, then add white of eggs beaten stiff and last of all 
 the nuts. Makes a large loaf or layer cake. 
 
 Mrs. Geo. A. Wurth, Red Bluff, CaL, Westside Grange. 
 
 MAHOGANY CAKE. 
 
 2 cups flour. 1-4 c shortening. 
 1-4 cup cocoa. 1 c sugar. 
 
 1-2 tsp. salt. 1 c milk. 
 
 1 tsp. soda. 2 tbsp. vinegar. 
 
 1. Sift together the flour, cocoa, soda four times. 
 
 2. Cream shortening and sugar together. 
 
 3. Add a little of the dry mixture and a little milk combined. 
 
 4. Lastly add vinegar. 
 
 Bake in moderate oven and put together with chocolate filling and 
 icing. 
 
 Mrs. Frank Smith, Biggs. 
 
 
 COFFEE CAKE 
 
 1 1-2 cups brown sugar. 1 tsp. cinnamon. 
 
 1-2 cup butter. 1 Jsp. cloves. 
 
 1 cup strong coffee. 2 tsp. baking powder, 
 
 yolks of 8 eggs. Flavor if you like. 
 
 Flour enough to make a moderate thickness. Bake in layers. Use 
 any desired filling but I prefer the white of eggs frosting. 
 
 This is a good cake to use up yolks of eggs after making angelfood 
 cakes. Keeps nicely. 
 
 Mrs. Minnie Mudd, Artois, Cal., Home Economics, Orland Grange. 
 
Page G4 TESTED RECIPES 
 
 LAISY DAISY CAKE. 
 
 Beat until thick 2 eggs. Add gradually 1 cup sugar. Beating con- 
 stantly, add 1 tsp. vanilla. 
 
 Sift together: 1 cup sifted pastry flour, 1 tsp. baking powder, 1-4 
 tsp. salt. Add to first mixture, mix well. 
 
 Heat to boiling point 1-2 cup milk and 1 tbsp. shortening. Add all 
 at once to mixture, beating it well. 
 
 Pour into well greased pan 9x9 and bake in a moderate oven. Re- 
 move from oven and while still hot spread with frosting. Return to 
 oven and brown. This batter is very thin. 
 
 Frosting. 
 
 Mix together: 3 tbsp. melted butter; 5 tbsp. brown sugar; 2 tbsp. 
 cream or evaporated milk; 1-2 cup cocoanut. 
 
 Mrs. Lulu H. Yockey, Durham Grange, No. 460. 
 
 PINEAPPLE PARFAIT CAKE 
 
 1-2 cup butter or other shortening. 3 cups sifted cake flour. 
 
 3-4 tsp. salt. 3 tsp. baking powder. 
 
 1-2 tsp. grated lemon rind. 3-4 cup canned pineapple juice. 
 
 1 egg yolk. 1-4 cup water. 
 
 1 1-2 cups sugar. 4 egg whites. 
 
 Combine shortening, salt, lemon rind and egg yolk and blend, 
 Add sugar, gradually and cream till light and fluffy. Sift flour and 
 baking powder together three times. Add alternately with combined 
 pineapple juice and water, beating well after each addition. Beat egg 
 whites till stiff but not dry and fold carefully in mixture. Bake in 
 two 9 -inch pans in moderate oven (350 degrees) 25 to 30 minutes. 
 Pineapple Parfait Frosting. 
 
 2 egg whites; 1 1-2 cup sugar; 5 tbsp. pineapple juice; 1 tsp. corn 
 syrup; 1-2 tsp. grated lemon rind. Mix all ingredients except lemon 
 rind, place over boiling water and beat with rotary egg beater until 
 will stand in peaks or about 7 minutes, remove from fire, add lemon 
 rind, beat until cool and spread on cake. 
 
 Mrs. S. O. Graven, Durham Grange No. 460 
 
 MAHOGANY CAKE. 
 
 1 1-2 cups sugar. 3 eggs well beaten. 
 1-2 cup butter. 1 tsp. soda. 
 
 1-2 cup of sweet milk. 1-2 cup of chocolate dissolved in 
 
 2 cups of flour. strong coffee. 
 
 Flavor with vanilla and bake in a moderate oven. 
 
TESTED RECIPES Page 65 
 
 MILK AND HONEY CAKE. 
 
 1-2 cup shortening or butter. 2 cups sifted flour. 
 
 1-2 tsp. salt. 2 1-2 tsp. baking powder. 
 
 1-2 tsp. vanilla. 1-2 cup evaporated milk. 
 
 1-2 cup sugar. 1-2 cup honey. 
 
 2 eggs unbeaten. 
 
 Combine shortening, salt, vanilla. Add sugar gradually and cream 
 until light and fluffy. Add eggs, one at a time, beating thoroughly after 
 each addition. Sift flour and baking powder three times. Combine milk 
 and honey. Add small amounts of flour to cream mixture alternately 
 with combined milk and honey, beating after each addition until smooth. 
 Pour batter into 8x8x2 -in. pan, grease the pan and dust with flour or 
 bake in 8-in. layer pans, 350 F. New, different, and thoroughly delic- 
 ious. Your family will vote it grand. 
 
 Mrs.- Helen Bonham, Chico, Cal. 
 
 PARADISE SPECIAL FRUIT CAKE. 
 
 1-2 cup shortening. 1 cup liquid, made as follows: 
 
 1 cup sugar. 2 tbsp. cherry juice, the juice from 
 
 1 whole egg and 1 yolk. 1 orange, add enough water to 
 
 1 cup nuts (black walnuts are best) make 1 cup of liquid. 
 1 cup raisins (seedless). 2 1-4 cups flour (cake flour pre- 
 
 Peel of 1 orange minus the white f erred). 
 
 layer. 3 tsp. baking powder. 
 
 12 Maraschino cherries. 1-2 tsp. salt. 
 
 Method: Cream shortening, add sugar gradually. Blend in the eggs 
 well beaten. Put raisins, cherries, orange peel and nuts through finest 
 blade of food chopper, all at one time. Divide in half. Fold one-half 
 into creamed mixture. Sift flour, measure and sift again with baking 
 powder and salt. Add to creamed mixture alternately with the cup of 
 liquid. Pour into 2 round cake pans, bake 25 minutes at about 350 deg. 
 
 Filling and Icing. 
 
 Cream together 1-3 cup butter, 2 cups powdered sugar, blend in 
 well beaten egg white, add remaining half of fruit mixture. 
 
 Virginia L. Olson. Paradise, Cal. 
 
 SPICE CAKE. 
 
 1 cup sugar. 1 2-3 cups flour. 
 
 1 cup sour cream. 1-3 cup chocolate. 
 
 3 eggs well beaten. 1 tsp. cloves, allspice, cinnamon. 
 
 1 cup milk. 1 tsp. baking powder. 
 
 Enough soda to sweeten sour cream Pinch of salt. 
 
Page 66 TESTED RECIPES 
 
 CHOCOLATE NUT CAKE. 
 
 3-4 cup shortening. 3-4 tsp. nutmeg. 
 
 11-2 cups sugar. 1 tsp. cinnamon. 
 
 3 eggs. 2 tbsp. cocoa. 
 
 1 3-4 cups flour. 3-4 cups sour milk or butter milk. 
 
 1-2 tsp. baking powder. 1 tsp. vanilla. 
 
 1-2 tsp. soda. 1 tsp. lemon juice or extract. 
 
 1-2 tsp. salt. 1 cup nut meats. 
 
 Cream shortening and sugar. Add eggs well beaten. Sift flour. Meas- 
 ure, add baking powder, soda, salt, spices and cocoa. Add to creamed 
 mixture alternately with sour milk. Blend in the flavoring and nuts. 
 Bake for 30 minutes in moderate oven (350). 
 
 Mrs. Joy Eschliman. 
 
 SOUR CREAM PIE. 
 
 1 cup sugar. 1 tsp. of vinegar. 
 
 1 cup sour cream. 1-4 tsp. of nutmeg. 
 
 1 cup raisins. 1-2 tsp. of cinnamon. 
 
 2 eggs. Mrs. R. T. Bedford. 
 
 LAZY DAISY CAKE. 
 
 1 cup flour. 1-2 cup milk. 
 
 1-2 cup sugar. 1 tbsp. butter. 
 
 1 egg. pinch salt. 
 
 1 tsp. baking powder. 1 tsp. vanilla. 
 
 Mix sugar, egg, baking powder, salt. Sift flour, then fill a cup full. 
 Then add flour into other mixture with milk (add milk and butter to- 
 gether), bring to a boil and add slowly with flour and other mixture. 
 Add vanilla and bake in moderate oven. This recipe can be used as a 
 shortcake, Boston cream pie. (By cutting in half with large knife and 
 add a cream custard in center with whipped cream and strawberries on 
 top). Or serve it just plain with ice cream. Makes one layer. 
 
 Mrs. W. L. Bonham, Chico. 
 
 MYSTERY CAKE 
 
 1 T shortening 1 t soda. 
 
 2 c flour. , 1 can tomato soup. 
 1 c sugar. 1 u chopped nuts. 
 
 1 t cinnamon 1 T chopped lemon or citron peel. 
 
 1 t nutmeg. 1 c raisins. 
 
 1-4 t salt. 
 
 Blend shortening and flour together. Add sugar and other dry in- 
 gredients mixed together all at once. Add soup and beat until mixture 
 is creamy pink. Add fruit. Bake in greased loaf pan for 1 hour at a 
 temperature of 350 degrees. 
 
 "Believe It Or Not Icing." 
 
 1 pkg. cream cheese. 1-4 c cream. 
 
 2 c powdered sugar. 1 t vanilla extract. 
 
 Helen Armour (Nelson), Durham No. 460. 
 
TESTED RECIPES Page 67 
 
 WHITE MOON CAKE 
 
 3 cups sifted cake flour 2 cups sugar 
 
 3 tsp. baking powder 1 cup milk 
 1-2 tsp. salt 1 tsp. vanilla 
 2-3 cups butter (or other shorten- 5 egg whites 
 
 ing). 
 
 Sift flour once, add baking powder and salt and sift 3 times. Cream 
 butter thoroughly, add sugar gradually; cream together until light and 
 fluffy, add flour alternately with milk a small amount at a time. Beat 
 after each addition until smooth. Add vanilla, fold in stiffly beaten 
 egg whites. Bake in 3 greased 9-inch cake pans in slow oven 325 for 
 15 minutes, increase heat to 350 and bake 15 minutes longer. Spread 
 Moon Glow frosting on top and sides. 
 
 Moon Glow Lemon Frosting 
 Grated rind of 1 lemon. 2 egg yolks (unbeaten). 
 
 4 tbsp lemon juice 4 1-2 sups confectionery sugar. 
 Add lemon rind and juice to eggs. Stir in sugar until right consist- 
 ence to spread. 
 
 Mrs. Evelyn Crawford, Durham. 
 
 DAFFODIL CAKE. 
 
 10 eggs 2 tsp. cream tartar 
 
 11-4 glass sugar 1-2 tsp. flavoring 
 
 1 glass flour, sift 4 times 
 
 Whip egg whites until foamy, add cream of tartar and whip until 
 stiff. Add sugar gradually. Fold in flour, add flavoring. Put one half 
 mixture in angel cake tin. Beat the egg yolk until very light; add to 
 remainder of white mixture and pour in pan. Bake 1 hour at 300. 
 
 Mrs. Saidee Chappell, 431 Jacinto Grange, Willows, Cal. 
 
 BANANA CAKE * 
 
 1-2 cup shortening 1 tsp. soda 
 
 1-2 cup sour milk 1-2 tsp. cinnamon 
 
 1 cup sugar 1-2 tsp. nutmeg 
 
 1-2 teaspoon salt 1 cup nut meats or 1-2 of that 
 
 1 1-2 cup flour grapenut. 
 
 2 eggs. 3 mashed bananas 
 Bake in loaf or layers. 
 
 Mrs. Anna R. Gackstetter. 
 
THIS 
 
 COOK BOOK 
 
 IS EDITED AND PUBLISHED BY THE 
 
 Home Economic Club 
 
 OF THE 
 
 Four Counties Group 
 
 COMPOSED OF 
 
 Tehama, Glenn, Sutter and 
 Butte Counties 
 
 EXTRA RECIPES 
 
TESTED RECIPES Page 69 
 
 FLUFF CAKE 
 
 1 1-4 cups sugar, minus 1 tbsp.; 1-4 cup water plus 1 tbsp., boil until 
 it threads; Pour over 6 egg whites; beaten; beat well and add 6 egg 
 yolks; 1-2 'tsp. cream tartar; 1-2 tsp. vanilla. Fold in 3-4 cup sifted flour. 
 Bake in Angel food pan. 
 
 (2 squares of melted chocolate may be added to egg mixture before 
 flour is folded in) 
 
 Mrs. Percy Stark, Independent Grange, Corning. 
 
 GERTRUDE'S FAVORITE CAKE 
 
 3 cups flour 3-4 cup butter 
 
 2 1-2 level tsp. baking powder 3-4 cup water 
 
 1-2 tsp (level) salt 4 eggs 
 
 11-2 cup granulated sugar flavoring 
 
 Sift flour, baking powder and salt three times; cream sugar and 
 butter; break in 1 egg, add a little of flour and water, beat well. Con- 
 tinue this process until you have used all eggs. Add flavoring last. 
 
 Mrs. L. O. Rodney, Durham Grange, No. 460. 
 
 WIND CAKE 
 
 11-2 cups sifted cake flour 11-2 cups sugar 
 
 1-4 tsp. salt 1-2 cup cold water 
 
 1-2 tsp. baking powder 3-4 cream tartar 
 
 5 eggs, separated 1-2 tsp. almond extract 
 
 1. Sift flour, salt and baking powder several times. 
 
 2. To the beaten egg yolks add gradually 1-2 cup cold water. 
 
 3. Beat well until fluffy. 
 
 4. Add sugar and beat again. 
 
 5. Add dry ingredients, little at a time. 
 
 6. Fold in beaten egg whites to which the cream of tartar has been 
 added. 
 
 7. Add extract. 
 
 8. Bake in a tube pan 1 hour in moderate oven. 
 
 Mrs. Frank Smith, Biggs. 
 
 Superior Beverage 
 Corporation 
 
 Willouus Red bluff 
 
Menu For Oven "Cooked Meals 
 
 BAKED STUFFED TENDERLOIN OF PORK 
 
 with pan roasted potatoes baken onions 
 
 red cabbage salad milk, coffee 
 
 graham bread, butter baked apples and cream 
 
 Bake at 400 degrees for 1 hour with heat on, or at 400 degrees for 
 30 minutes and an hour on retained heat. 
 
 STEAM STRING BEANS 
 
 baked carrots milk 
 
 rolls, butter escalloped parsnip 
 
 egg salad bread pudding 
 
 Bake at 350 degrees for one and one-half hours with heat on or at 
 350 degrees for thirty minutes and one to one and one half hours on re- 
 tained heat 
 
 MEAT, ROLLS AND GRAVY 
 
 kvith watercress salad coffee, milk 
 
 escalloped cauliflower canned apricots 
 
 baked potatoes and onions cookies 
 
 graham bread, butter 
 
 Bake at 450 degrees for 20 minutes 
 
 ESCALLOPED SALMON 
 
 with steamed spinach coffee, milk 
 
 cucumber, lettuce salad, french sliced baked potatoes 
 
 dressing baked peaches 
 
 whole wheat rolls custard sauce 
 plum jelly, butter 
 
 Bake at 400 degrees for 30 minutes 
 
 LIVER AND RICE LOAF 
 
 baked carrots bread and butter 
 
 endive salad milk, tea 
 
 spinach steamed, buttered pineapple upside down cako 
 
 Bake at 350 degrees for thirty minutes 
 
 BAKED STUFFED PEPPERS 
 
 escalloped potatoes cornbread, butter 
 
 oven cooked green lima beans . coffee, milk 
 
 carrot strips berry pie 
 
 Bake at 400 degrees for 30 minutes then at 350 degrees for 30 minutes 
 
 for potatoes, peppers and beans s Bake cornbread and pie during the last 
 45 minutes. 
 
 BUTTERED MACARONI 
 
 Three-fourths square of butter, 1 Ib. Spaghetti, 1-2 cup cheese. Boll 
 spaghetti, drain water then pour into a bowl, adding butter and cheese, 
 stir until butter and cheese is mixed well. 
 
CONTENTS 
 
 Page 
 
 Practical Hints for Householders 2 
 
 Salads and Salad Dressings 5 
 
 Preserves and Jams 7 
 
 Candies 11 
 
 Cookies 13 
 
 Meats 17 
 
 Breads 22 
 
 Pies 28 
 
 Pickles 35 
 
 Puddings 41 
 
 Soups 44 
 
 Vegetable Dishes 46 
 
 Frostings, Fillings and Icings 49 
 
 Cakes 51 
 
 Menu for Oven Cooked Meals .. 70 
 
 A Recipe For A Day 
 
 Take a little dash of water 
 
 And a little leaven of prayer, 
 And a little bit of morning gold 
 
 Dissolved in morning air. 
 
 Add to your meal some merriment, 
 
 And a thought for kith and kin, 
 And then, as a prime ingredient 
 
 A plenty of work thrown in. 
 
 But spice it all with the essence of love 
 
 And a little whiff of play; 
 Let a wise old book and a glance above 
 
 Complete the well made day. 
 
 ALBERTA JOBE, 
 Corning, Cal. Independent No. 470 
 
BOOOM 83231