THE LIBRARY OF
THE UNIVERSITY OF CALIFORNIA LOS ANGELESThe
Priscilla Cook Book
PUBLISHED BY
The Priscilla Club
OF THE
First Congregational Church of Berkeley
THE PROCEEDS TO BE CONTRIBUTED TO THE FUND FOR THE NEW CHURCH BUILDINGCopyright December, 1923 bS> die Priscilla Club Berkeley, California
James J. Gillick & Co., Inc. Publishers Berkeley, CaliforniaDedicated
BY
THE PRISCILLA CLUB TO
CAROLINE TYRRELL RILEY
of Precious Memory
As a Humble Tribute Offered at the Shrine of
Friendship
and
Abiding LoveThe Priscilla Club was organized in April, 1921, with Mrs. Joseph Furtado as its first president.
The object of the club has been to bring the younger married women of the community into closer relationship with each other and with the church, and to stimulate the interest of its members in every branch of religious activity.
The Priscilla Club now publishes this book with the hope that it may contribute to skill in cookery and thereby minister to the happiness and contentment of our homes.
Editor
Mrs. J. F. Furtado
OFFICERS
President.....................Mrs. James S. Brown
Vice-President...................Mrs. A. E. Gravatt
Recording Secretary - - - - Mrs. R. T. McClelland
Corresponding Secretary..........Mrs. R. S. French
Treasurer.....................Mrs. G. L. Unnewehr
Auditor - -- -- -- -- Mrs. W. I. Wheaton
Past President................Mrs. Gale P. SmithIn contributing to the building fund of the First Congregational Church of Berkeley the following have assured the success of this book. Acknowledging here this very practical form their interest has taken, The Priscilla Club desires to add this brief expression of its very sincere gratitude.
J. F. Hink & Son, Inc.
C.	E. Thatcher M. Friedman & Co.
J. T. Scow Gale P. Smith S'. H. Brake & Co.
Central Shuey Creamery Mercantile Trust Co.
Steiner’s .Sanitary Dairy
Ennor’s
Ray Ehat
Huston’s
A.	O. Donogh & SonsAbbreviations
tsp—teaspoon.	c—cup.	tbsp—tablespoon.
Table of Measures and Weights
1 All measures used in this book are level unless otherwise indicated.
4 saltspoons................................. 1  tsp.
3 tsp.................................................. 1	tbsp.
12 tbsp, (liquid)...................................... 1	c.
16 tbsp, (dry)......................................... 1	c.
1	tbsp, (liquid)..................................... 1	oz.
2	gills.............................................. 1	c.
2 c. (liquid).......................................... 1	pt.
2 tbsp, butter......................................... 1	oz.
2 c. butter............................................ 1	pound
4 tbsp, flour.......................................... 1	oz.
4 c. flour, pastry, sifted............................. 1	pound
3 1/2 c. white flour, sifted........................... 1	pound
3 7/8 c. whole wheat flour............................. 1	pound
4 1/2 c. graham flour.................................. 1	pound
8 tsp. granulated sugar................................ 1	oz.
2 c. granulated sugar.................................. 1	pound
2 2/3 c. powdered sugar................................ 1	pound
2 2/3 c. brown sugar................................... 1	pound
3 1/2 c. confectioner’s sugar.......................... 1	pound
1 7/8 c. rice.......................................... 1	pound
4 3/4 c. rolled oats................................... 1	pound
2 2/3 c. corn meal..................................... 1	pound
4 1/2 c. coffee........................................ 1	pound
2 c. finely chopped meat............................... 1	pound
1 square Baker’s chocolate............................. 1	oz.
1 c. chopped suet.................................... 1/4	pound
1 c. stemmed raisins................................... 6	oz.
1 c. currants.......................................... 6	oz.
1 c. stale bread crumbs................................ 2	oz.BREAD
ROLLS — BISCUITS — MUFFINS
Mrs. John Dean
Breads
I. Classes.
A.	Yeast breads.
1. Leavening agent—Yeast.
1. Dry yeast: slow action, b. Compressed yeast: rapid action.
B.	Quick breads.
1. Leavening agent.
a.	Baking powder.
b.	Soda and sour milk.
c.	Soda and molasses.
II. Proportions of leavening agents in batters and doughs.
A.	Two level tsp. baking powder to 1 c. flour where
no eggs are used.
B.	One-half tsp. soda to each cup of sour milk.
C.	One tsp. soda to each cup of molasses.
1
Oatmeal Bread
1	cake Fleischmann’s yeast % c. luekwarm water
2	c. boiling water	4 c. sifted flour
2	c. rolled oats	1 tsp. salt
% c. brown sugar
Pour boiling water over the oatmeal, cover and let stand to cool. Dissolve yeast and sguar in lukewarm water and add to coled oatmeal. Add one cup flour; beat well, cover and set aside in warm place for 1 hour to rise. Add 3 cups flour or enough to make soft dough; knead well, and set aside to rise until double in bulk—about 1^2 hours. Mould into loaves, let rise about 1 hour and bake 45 minutes in hot oven. One-half cup of chopped nuts and 1 teaspoonful shortening may be added.
Mrs. James S. Brown.
Hot Cross Buns
1	c. scalded milk
1/4 c. sugar
2	tbsp. butter
1/2 tsp. salt
1/2 yeast cake dissolved in
1/4 c. lukewarm water
3/4 tsp. cinnamon
3	c. flour 1 egg
1/4 c. raisins seeded, cut, or
1/4 c. currants
Add butter, sugar and salt to the scalded milk; when lukewarm add dissolved yeast cake, cinnamon, flour and well-beaten egg. When well mixed add raisins and currants; cover, let rise over night: In the morning mould into large biscuit, place in pan 1 inch apart, let rise, brush over with beaten egg, gash across, and bake 20 minutes in hot
oven.
Mrs. John Dean.
2Dinner Rolls
1	c. scalded milk	% tsp. salt
2	tbsp. butter	% yeast cake dissolved in
1 tbsp. sugar	14 c.lukewarm water
Flour
Add butter, sugar and salt to milk; when lukewarm add the dissolved yeast cake and 1% cups flour. Beat well, cover and let raise until light. Beat down and add enough flour to knead, about 1% cups. Let rise again, toss on floured board, shape in small biscuits, cover with a cloth, and when well puffed make a deep crease through center of biscuit. Press edges together, place closely in a buttered pan, cover, let rise, and bake 12 to 15 minutes in a hot oven.
White Bread
2 cakes Fleischmann’s yeast 1 tbsp. salt 1% qts. lukewarm water 4% qts. water
2 tbsp. lard or butter	2 tbsp. sugar
Dissolve the yeast and sugar in one quart of the lukewarm water; when yeast comes to the top add 1J4 quarts of sifted flour, or enough to make an ordinary sponge. Beat well. Cover and set aside to rise for about Y1/¿ hours in a warm place. When well risen add to it the pint of lukewarm water, shortening, the remainder of the flour, and lastly the salt. Knead thoroughly, place in a greased bowl, cover and let rise for from 1J4 to 2 hours. When light form into loaves and place in well-greased baking pans, cover and let rise again for about 1 hour. When light bake, about 50 minutes, reducing the heat of oven after first 10 minutes. This recipe makes four large loaves.
Date Bread
1 lb. nuts	14 tsp. salt
1	lb. dates	1 cup sugar
1	c. flour	4 eggs
2	tsp. baking powder.
Sift together flour, baking powder and salt, three times; add cup of sifted sugar, 4 egg yolks well beaten, and egg whites beaten stiff. Bake 1% hours slowly in lined pan. Serve very thin for sandwiches.
Mrs. Walter Crane, Eureka, Calif.
3Nut Bread
4	c. sifted flour	1 e. baking powder
1 c. sugar	1 scant tsp. salt
1	c. chopped walnut meats 1 c. milk.
Beat 2 minutes. Bake 40 minutes.
Mrs. E. B. Mead.
Nut Bread
2	c. white flour
1 c. graham flour
3	tsp. baking powder 1/6 c. sugar
1	tsp. salt
1	c. chopped walnut meats 1 c. milk 1 egg
Mix flour, baking powder, sugar, salt and nut meats. Beat egg; add milk and stir into dry ingredients. Place loaf in greased pan and let stand 10 minutes. Bake in a moderate oven about 45 minutes.
Mrs. C. N. Archer.
Nut Bread
4 c. flour	2 c. milk
1 tsp. salt	% c. sugar
8 tsp. baking powder	1 egg
1 c. walnuts
Sift together dry ingredients and add chopped meats. Beat egg, add milk and stir wet mixture until dry. Put in well greased bread pans. Let stand 20 minutes to rise. Bake Y¿ hour in moderate oven. This makes two loaves.
Mrs. H. H. Cozens.
Nut Bread
3	c. flour	1 scant c. light brown sugar
4	tsp. baking powder	1 c. nuts cut, not too small
1 tsp. salt	1% c. milk
Put dry ingredients in bowl in the order given, stir in milk, bake in oblong pan in moderate oven from to 1 hour. Let stand in pan 15 minutes before putting in oven. Raisin bread is very good made the same way. These breads should not be used till day after baking—at least, they are much better then.
Mrs. W. G. Lenjestey.
4Boston Brown Bread
2	c. graham flour	1 tsp. salt
1 c. molasses	1 tsp. soda, dissolved in
1 c. sweet milk	1A • c. boiling water
1 egg
Boil in cans 2% to 3 hours.
Mrs. W. G. Lenjestey.
Baked Brown Bread
2	c. graham flour	1 tsp. soda
1 c. white flour	r14 c. sugar
Vs tsp. salt.	*" 1 pt. sour milk
Sift the flour, salt and soda twice; add the sugar and mix
to a batter with the milk. Pour into a well-greased pan and bake in a slow oven about 40 minutes. Raisins and nuts may be added to this.
Mrs. W. T. Sadler.
Baked Brown Bread
Mix 2 c. graham flour	Add % c. molasses
1 c. white flour	2 scant c. sour milk
1A tsp. sugar	2 tsp. melted butter or
1	tsp. salt	lard
2	tsp. soda
Bake in 1 large or 2 small loaves 40 to 45 minutes. Sweet milk and baking powder may be used with one egg.
Mrs. S. A. MacEachron.
Brown Bread
14 c. whole wheat or graham 14 c. seedless raisins flour	% c. yellow corn meal
1A c. molasses	% c. white flour
1 egg	1A c. sour milk
14 tsp. salt
14 tsp. soda
1 tsp. baking powder
Beat egg, add molasses, milk and other ingredients. Put into well-greased brown bread cans, cover each and place them in shallow pan with about 1% inches of water. Bake in a moderate oven about 1% hours. This recipe will make one large loaf or two smaller ones.
Mrs. G. C. Goldthwaite. 5
Raisin Bread
1 egg
% c. sugar 1% c. milk
4 c. flour
4 tsp. baking powder
1 c. raisins
1 c. nuts
Cream egg and sugar; add milk, and sifted dry ingredi
ents alternately. Cook raisins in a few tablespoons water till water is all cooked out. Add warm to batter, and they will not sink to bottom. Let rise 20 minutes and bake slowly in two loaves.
Rye Bread
1 c. sour milk	1 tsp. soda
1 c. rye flour	Salt
1 c. corn meal	% c. raisins
% c. molasses
Mix ingredients in order given. Steam 1J4 hours. Mrs. John Dean.
Corn Bread
tsp. baking powder
egg tbsp, salad oil c. sour milk
Add milk, egg and oil, mix
I1/¿ c. white	flour	1
% c. yellow	corn meal	1
% c. sugar	(scant)	2
1 tsp. salt	1
1 tsp. soda
Sift dry ingredients together.
and pour into buttered pans. Bake in hot oven.
Sour Milk Biscuit
2y2 c. sifted flour % tsp. soda
2 tbsp, shortening
1 tsp. salt
1 tsp. baking powder
1 c. sour milk
Sift together dry ingredients. Chop in shortening. Add sour milk. Mix as usual, and cut with small cutter. Bake in hot oven 10 to 12 minutes. This makes 12 biscuits.
Bran Biscuit
1 tbsp.’ molasses	2	tsp. baking powder
1 c. sweet milk	%	c. English walnuts
1 c. wheat flour	3A	c. seeded raisins
1 c. graham flour	2	eggs, beaten separately
Mix ingredients in order given, adding the stiffly beaten whites of the eggs last and bake 30 minutes in a hot oven. Mrs. H. H. Kelsey.
6Baking Powder Biscuit
1 c. milk	8 tsp. baking powder
4 c. flour	1 tsp. salt
1/3 c. Crisco
Mix flour, baking powder and salt; chop in Crisco until very fine, add the milk. Roll very thin and cut with small cutter; brush with cream and place one on top of the other, making two layers. Bake in hot oven 10 minutes.
Mrs. J. F. Furtado.
Cheese Drop	Biscuit
1	c. flour	3	tsp. baking powder
14	tsp. salt	1	tbsp. butter
%	c. water	8	tbsp. grated	cheese
Mix and drop from tip of spoon. Bake 12 minutes in hot oven.
Scotch Shortbread
% lb. flour	3 oz. sugar
14 lb. butter	Yolk of 1 egg
Cream the butter and sugar; add the egg yolk, then knead in the flour. Put out on the board and make into desired shape. Bake in a moderate oven 30 minutes.
Mrs. W. Mackinnon.
Popovers
1 c. flour	2 eggs
1 c. milk	A little salt
Mix ingredients in order given. Bake in muffin tins in hot oven.
Gertrude Barker.
Penny Muffins
2 c. hot water
% c. sugar
2 large tsp. lard
2 well beaten eggs
1/2 cake yeast
־V2 c. water Salt
As much flour as you can stir in
9 a. m. Soak yeast in lukewarm water.
Noon. Mix hot water, lard, eggs, salt and yeast already
7prepared. Stir well, add all flour you can stir in—very stiff. Let stand until next morning; work down thoroughly; stand on ice. Pinch off small pieces (size of walnuts), put in muffin pans, let stand 4 hours; bake 20 minutes. For breakfast, put in pans in evening.
Mrs. L. Dell Welch.
Eggless Muffins
2	c. flour	2 tbsp. sugar
1 c. milk	1 tbsp. salt
4 tsp. baking powder	2 tbsp. shortening
Mix and sift dry ingredients. Add milk, stirring out all lumps. Beat well; bake in greased muffin tins in hot oven from 20 to 25 minutes. Delicious with 1 cup fresh blackberries stirred into batter before baking.
Bran Gems
2	c. Ralston Select Bran 2 tsp. baking powder 1 c. whole wheat flour .	1 tbsp. sugar
1 level tsp. soda	2 c. buttermilk
Pinch of salt	1 tbsp. butter
Mix ingredients in order given. Improved by adding 2 eggs. Bake 20 minutes in moderate oven.
Mrs. W. I. Wheaton.
Date Bran Muffins
2	c. bran
1 c. flour
3	tsp. baking powder 1 tsp. salt
1 tbsp. sugar
% c. milk
1 egg
1A c. dates
Sift flour, baking powder, salt and sugar. Mix with bran, into which the beaten egg has been stirred. Add the milk and beat thoroughly. Add the dates cut into small pieces. Bake in a moderate oven.
Mrs. S. Rapp.
8Muffins With Dates
1 c. flour 1 egg
1 tbsp. melted butter Pinch of salt
Beat the batter hard, chopped dates.
% c. milk
2 tsp. baking powder 1 tbsp. sugar
It should be thin. Add four
Mrs. E. K. Rogers.
Graham Gems
1	c. brown sugar	1 tsp. soda
3	heaping tbsp. butter	2 c. graham flour
2	eggs	2 tsp. cream of tartar
1 c. sour milk
Cream together the sugar and butter; beat in the eggs; then add the milk, soda, flour and cream of tartar. Beat all together quickly and bake in gem tins 15 minutes. The sugar may be omitted or less used. This recipe makes 12 gems.
Graham Muffins
1 c. graham flour	4 tsp. baking powder
1	c. white flour	1 egg
2	tbsp. sugar	I1/¿ c. milk
־Vz tsp. salt	4 tbsp. melted butter
Mix and sift dry ingredients, and combine in the order
given. Bake 20 to 25 minutes.
Oatmeal Gems
1 c. Quaker Oats soaked in 1 c. milk over night
1	c. flour (any kind)
2	tsp. baking powder
2 tbsp. Crisco, melted 1 tbsp. sugar % tsp. salt 1 egg
Bake in quick oven in hot tins.
Mary Joy Cullimore.
9Corn Meal Gems
% c. corn meal 1 c. flour
3	tsp. baking powder
1 tbsp. sugar
Sift dry ingredients, add
and egg well beaten. Bake
1	tbsp. melted butter % tsp. salt % c. milk
1	egg
milk gradually, melted butter in muffin pans 25 minutes.
Mrs. John Dean.
Scotch Scones
% c. shortening	1	tbsp. sugar
2 c. flour	4	tsp. baking	powder
% c. milk	%	tsp. salt
1	egg
Sift the dry ingredients together, work in the shortening, add the beaten egg and the milk. Roll inch thick, and cut in squares and brush with milk. Bake in a hot oven 12 minutes.
Mrs. John Dean.
Scotch Potato Scones
1% c. flour	1 egg
% tsp. salt	% c. sugar
2	tsp. baking powder	1 c. mashed potato
Sift flour, salt and baking powder together; rub in the butter, add the potatoes and the beaten egg and milk until a moist dough. Make into rounds an inch thick; bake in a quick oven (about 12 minutes) or on hot griddle. Split, butter, and serve hot.
Mrs. W. T. Sadler.
Cinnamon Rolls
2 c. flour	2 tbsp. shortening
% tsp. salt	% c. milk
4	tsp. baking powder	1 egg, or not, as desired
Mix ingredients in order given. Roll thinner than for biscuits; sprinkle with cinnamon, sugar and melted shortening. Roll and cut into inch slices.
10Egg Waffles
3	c. flour	2 c. milk
6 tsp. baking powder	4 eggs
1 tsp. salt	2 tbsp. melted butter
Mix and sift dry ingredients; add milk gradually, beating constantly; add yolks of eggs and butter; and last the whites of the eggs beaten dry. Cook in well-greased, hot waffle iron. Place about 5 tablespoons of batter in center of the iron, lower upper half of the iron and turn at once. Serve hot. Electric iron does not need greasing.
Mrs. Gale Smith.
Sour Milk Waffles
4	c. sour milk	Flour to make medium
3	eggs, beaten separately	batter
1 tsp. soda	Pinch of salt
1 tsp. baking powder
Sift together the flour, soda, baking powder and salt; stir into the milk, then add the yolks of the eggs, and lastly the whites beaten very stiff.
Mrs. Della Tupper, Stockton.
Dream Toast
Spread slices of bread with grated cheese. Press together like a sandwich. Fry to a golden brown in hot fat.
Cinnamon Toast
6 English muffins	1 c. brown sugar
1 tsp. cinnamon	1 c. butter
Cream butter and sugar. Add cinnamon. Split muffins and spread butter mixture on each half. Toast on one side only in broiling oven till sugar bubbles and is a light brown.
E. E. E.
11CAKES
Mrs. Gale P. Smith
I.	Classes.
A.	Cakes without shortening.
1.	Sponge cakes.
2.	Angel cakes.
B.	Cakes with shortening.
1.	Plain cakes.
2.	Fruit cakes.
II.	Proportions.
A.	In omitting an egg substitute % tsp. baking
powder.
B.	For pastry flour add 1 tbsp. cornstarch to every
cup of bread flour.
III.	Oven heat regulations.
A.	Too slow oven—result:
1. Cake runs over sides of tin and is coarse.
B.	Too hot oven—results:
1. Cake cracks on top.
C.	Loaf cakes require a slower oven than layer cakes.
D.	Time for baking is divided into quarters:
1.	First quarter: batter should rise, but not
brown.
2.	Second quarter: batter should continue to
rise and brown in spots.
3.	Third quarter: batter should become light
brown.
4.	Fourth quarter: batter should become a
deeper brown and shrink from the pan.
5.	Thin cakes need a hotter oven than loaves
and should bake in 12 to 15 minutes; loaves 30 to 60 minutes; fruit cake 2 to 4 hours.
E.	To test cakes.
1. Touch the center, if the finger makes an imprint the cake is not baked sufficiently; if it springs back the cake is done.
13IV.	Texture.
A.	Depends on carefully creaming butter and sugar.
B.	Depends upon proper oven temperature.
Boiled Icing
1% c. granulated sugar	% c. hot water
Whites of 2 eggs
Add hot water to sugar, being careful not to stir so there will be no sugar on sides of saucepan, cover until boiling point is reached, then remove and cook syrup until it hairs. Pour very slowly on well-beaten whites of eggs and beat until stiff, then flavor. Be sure that the water is boiling hot so that the sugar will dissolve at once; do not stir while boiling; covering until boiling point is reached causes the steam to wash down any grains of sugar which may have gathered on the sides of the pan.
Mock Cream Filling
1	c. milk	% c. butter
2	tbsp. cornstarch	1 c. powdered sugar
2	tbsp. sugar	Flavoring
Make a blanc mange of the milk and cornstarch; add sugar and flavoring; set away to cool for several hours. Cream the butter and powdered sugar; add gradually the cold blanc mange and beat to a smooth cream.
Mrs. 0. W. S. McCall.
Chocolate Frosting
Mix powdered sugar with two tablespoonfuls of milk to spreading consistency. Add it to two squares of Baker’s chocolate which has been melted over boiling water and is still hot. Thin with a little milk if too thick. Flavor.
Mrs. E. F. Giesler.
Marshmallow Frosting
Make plain boiled icing; when icing is ready to spread on cake add about 8 marshmallows. First brush sugar and starch from marshmallows and warm them slightly in the oven, being careful not to brown them.
14
Apple Filling
1	large apple, peeled and 1 egg yolk grated	1 tbsp. butter
Juice of 1 lemon	1A tsp. salt
1	c. sugar
Heat the apple, lemon juice and part of the sugar; stir in the rest of the sugar with the egg and stir in with the hot mixture; boil until thick, then stir in butter and salt; cool and spread between layer cake.
Chocolate Frosting
1	egg white, unbeaten	1 tbsp. cream
1% c. powdered sugar	1% squares unsweetened choc-
1	tsp. butter	olate
Melt chocolate, put white of egg into shallow dish, add sugar a little at a time, beating all the time, add butter melted, chocolate and cream, beat well; add a little hot water if too thick to spread. Chopped nuts may be added if desired, also vanilla flavoring.
Pineapple Jell Filling
1 small can grated pineapple 1 c. sugar Juice of 1 lemon	1 egg
Drain off as much as possible of the pineapple juice, then beat together thoroughly all the ingredients. Cook over a slow fire, stirring all the time. Cool before putting between the layers of cake.
Mrs. U. S. Sliter.
Coffee Frosting
1 tbsp. butter	Coffee
1% c. powdered sugar	Vanilla
Cream the butter, add the powdered sugar gradually, add enough strong hot coffee to make of spreading consistency.
Mrs. Carl L. A. Schmidt.
15-. —-____________________________________________________________________—_____________________■ _____________________________■
Chocolate Filling
1 c. sugar	% c. sweet milk
1 c. chocolate	2 egg yolks
Mix sugar and chocolate, add yolks well beaten then milk. Cook slowly in double boiler until thick enough to spread between layers.
Cream Filling
1 c. milk	1 egg
% c. sugar	1 tsp. butter
Vi c. flour	Pinch salt
Heat the milk; sift the flour and sugar together; add beaten egg to the flour and sugar, then stir into hot milk and cook like custard; flavor to taste.
Fudge Frosting
3	c. sugar	3 squares chocolate
1	c. milk	1 c. chopped nuts
2	tsp. butter	% tsp. vanilla
Cook to soft ball stage; remove from fire and beat until stiff enough to spread; when nearly stiff enough add vanilla and chopped nuts.
Gelatine Frosting
3	tbsp. strained hot orange 1 c. confectioner’s sugar
juice or water	sifted
% tbsp. gelatine	Vz tsp. vanilla or lemon ex-
tract
Dissolve gelatine in hot orange juice or water, add extract and gradually the sugar, beating constantly until mixture is of a consistency to spread. Spread on cake and let harden slightly, then crease in slices or squares according to shape of cake.
Caramel Frosting
IV2 c. fine brown sugar	1 tsp. butter
V2 c. milk	% tsp. vanilla
Melt butter in sauce pan, add sugar and milk, stir and bring to boiling point, then cook without stirring 12 minutes. Remove from fire and beat until of consistency to spread; add vanilla and beat until well blended.
16Fig Filling
V2 lb. figs chopped fine	2 tbsp. lemon juice
% c. sugar	A little grated lemon rind
% c. boiling water
Put all together in sauce pan, cook until of right consistency to spread. Use as a filling between layers of cake. The lemon may be omitted from the recipe and 1 cup of ground walnuts used.
Caramel Frosting
1 c. brown sugar	1/2 c. milk
1 tbsp. butter
Boil slowly for hour, beat while cooling.
Mrs. C. S. Hull.
Boiled Icing
1 egg white (unbeaten)	3 tbsp. water
1 c. sugar
Put all together in double boiler and cook about 8 minutes or until about the right thickness to spread, beating all the time with dover egg beater while cooking. Flavor to taste.
Mrs. E. F. Giesler.
Cake Filling
3	tbsp. flour	1	c. sugar
% c. boiling water	%	c. raisins
% c. butter	%	c. nuts
Make a starch of the flour and water and cool. Cream the butter and sugar. Mix all together and put between layers of cake.
Frosting
1 egg white unbeaten	1 tbsp. cold water
% c. sugar
Place all in double boiler and beat with egg beater 7 minutes while it cooks.
Mabel M orrin Kellogg.
17Lady Baltimore Frosting
Make plain boiled icing. When ready to spread on cake add 1-3 cup chopped nuts, % cup chopped seeded raisins, and 8 chopped candied cherries.
Lemon or Orange and Cocoanut Filling
1	lemon or orange (juice and 2 egg yolks
grated rind)	1 c. grated cocoanut
1	c. confectioner’s sugar
To the juice and grated rind of lemon or orange add the sugar slowly, and the egg yolks slightly beaten, cook this mixture over hot water 10 minutes, stirring constantly, remove from stove and add cocoanut; cool and spread between layers of white cake.
Chocolate Cream Filling
% lb. butter	1 tbsp. chocolate
2	c. powdered sugar	1 egg
Cream the butter and sugar; melt the chocolate over hot water and add to the creamed butter and sugar. Then add the egg and beat until creamy.
Mrs. W. H. Stoddard.
Strawberry Filling
1 c. whipping cream	% c. crushed strawberries
% c. powdered sugar	% tsp. orange extract
1 egg white
Whip the cream until stiff, add the sugar slowly, fold in beaten egg white, add the strawberries and extract, chill and spread between layers of cake.
Chocolate Cream Frosting
1 c. sugar	1 c. whipping cream
3	tbsp. cocoa	% tsp. vanilla
Mix the cocoa with the sugar and add the cream and vanilla. Cover and let stand for 1 hour. When ready to serve whip and use as filling and frosting for cake.
Mrs. F. F. Smith.
18Standard White Cake
y2 c. shortening	2 tsp. baking powder
iy3 c. sugar	4 egg .whites
2	c. flour (sifted before % c. milk or water measuring)	Use any flavoring
Mix cake as directed in Standard Layer Cake, folding in the well-beaten egg whites last. Bake in well-greased loaf cake pan about 45 minutes, or in 3 layer cake pans about 20 minutes. Almond or lemon flavoring may be used for the loaf cake.
One, Two, Three, Four Cake
1	c. butter	4 eggs
2	c. sugar	1 c. milk
3	c. flour	1 tsp. vanilla
Cream butter and sugar, add flavoring, beaten yolks, milk, flour sifted with baking powder, and beaten egg whites last. Bake in layers.
Mrs. J. W. Buckham.
White Cup	Cakes
1	c.	sugar	1%	c. flour
Vz	c. butter	1	heaping	tsp. baking pow-
% c. milk	der
2	eggs	1	tsp. vanilla
Cream butter and sugar, add beaten eggs, milk and flour, sifted with baking powder, and vanilla. Can be baked in gem tins or layers. Nice with sliced bananas and whipped cream between layers.
Mrs. J. F. Furtado.
Last Minute Cake
1 c. flour	1 tsp. salt
1 c. sugar	2 eggs
1 tsp. baking powder	2 tbsp. melted butter
(rounded)	Milk
Sift together dry ingredients, break eggs in cup, add melted butter, fill cup with milk, and add to dry ingredients, beat all very thoroughly together. Bake in two layers.
Mrs. C. H. Hjul.
19T־־:
I
I
Gold Cake
6 egg yolks	3 c. flour
1% c. sugar	2 tsp. baking powder
!4 c. shortening	Flavor with lemon or va-
1 c. milk	nilla
Cream butter and sugar, add egg yolks one at a time, add flour and milk alternately. Bake in one loaf about 1 hour.
Mrs. A.	E.	Gravatt.
White Nut	Cake*
4	egg	whites	2	c. flour
lYz	c. sugar	1	tsp. (heaping)	baking
% c. butter (scant)	powder
% c. milk	1% c. nuts, sliced thin
Cream butter and sugar, sift the flour and baking powder and add alternately with the milk. Put the sliced nuts in the flour, and add the beaten egg whites last with vanilla flavoring. Bake in sheet or loaf.
Mrs. C. F. Eldridge.
Pound Cake
1 lb. or 2 c. sugar
1 lb. or 2 c. butter
1 lb. or 7 large eggs
1 lb. or 4 c. flour
1 tsp. salt
Cream sugar and butter, and add 1 egg at a time, beating each egg 2 minutes. Add milk and flour a little at a time alternately. Line pan with thin writing paper, and bake in a slow oven.
E. L. E.
Sunshine Cake

1/2 c. milk
3 tsp. baking powder 3 tsp. lemon juice 2 tsp. vanilla
14 tsp. cream of tartar Pinch of salt, added to whites before whipping
7 whites of eggs
5	yolks of eggs 114 c. granulated sugar
1 c. flour
Sift, measure and set aside the flour and sugar. Put whites in mixing bowl and yolks in small bowl; beat yolks to stiff froth. Whip whites to foam, add cream of tartar and whip very stiff; beat in sugar, then beat in yolks; flavor; fold flour lightly through. Bake in moderate oven 30 or 40 minutes.
Mrs. Della Tupper, Stockton. 20
>Sunshine Cake
14 egg yolks 3 egg whites
I1¿ c. sugar sifted 4 times 1 c. flour sifted 4 times
% tsp. cream of tartar
1A tsp soda 4 tbsp. cold water
Pinch salt Lemon extract
Beat yolks partly, then add water and beat until thick. Add sugar, beat lightly, then add the flour sifted with the cream of tartar and soda. Lastly add beaten whites and flavoring. Bake in one loaf.
Mrs. E. O. Essig.
French Cream Cake
% c. sugar	1 tsp. baking powder (heap-
l1/¿ c. flour	ing)
Ys c. warm water	Lemon flavoring
3	eggs beaten separately	Pinch salt
Beat sugar and egg yolks together thoroughly, add warm water, then flour and baking powder sifted together, folded in very lightly, then fold in beaten whites; add flavoring before egg whites. Bake in two small rather deep cake tins in a moderate oven. When slightly cool slice each layer through evenly, making four layers, and put the following cream filling between layers, and a white frosting on top if desired. Also nice served with whipped cream. This cake should be made the day before using.
Filling
1 pt. of milk	3 egg yolks
1 tbsp. cornstarch (round- % c. sugar
ing)	Flavoring, lemon or vanilla
1 tbsp. butter	Pinch salt
Mix cornstarch, sugar and egg yolks to a cream, heat the milk, stir the egg mixture into the hot milk and cook until like custard, add butter, salt and flavoring, and cool slightly before using.
Mrs. F. W. Stemm.
21Burnt Sugar Cake
1% c. sugar	1 c. cold water or milk
% c. butter	2 c. flour
4	tsp. burnt sugar	2 tsp. baking powder
2	eggs	1 tsp. vanilla
Cream together sugar, butter and yolks of eggs, add water and flour and beat 5 minutes, then add baking powder in 1 tablespoon of the flour, and the burnt sugar and the beaten whites of the eggs and vanilla.
Burnt Sugar—Burn % cup sugar, add % c. boiling water and boil to the consistency of molasses.
Frosting—Boil 1 cup of sugar with 1-3 cup of water until it spins. Pour into beaten white of 1 egg, add 3 tsp. burnt sugar and beat until thick enough to spread.
Mrs. F. F: Smith
Standard Layer Cake
% c. shortening	2 tsp. baking powder
l1/¿ c. sugar	% c. milk or water
3	eggs	1 tsp. vanilla
2	c. flour (sift before meas- 1 tsp. lemon extract uring)
Cream shortening until it may be beaten with a spoon, add sugar gradually, continue to cream. Separate the yolks and the whites of the eggs. Beat yolks until thick and lemon colored, add the creamed butter and sugar; then add the flour and liquid alternately; fold in the well-beaten whites and flavoring. Bake in 3 well-greased layer pans in a moderate oven.
Prune Cake
% c. butter 1 c. sugar 1 c. chopped prunes
1	c. prune juice
2	eggs 2% c. flour
1 tsp. cinnamon 1 tsp. allspice 1 tsp. nutmeg 1 tsp. soda 1 tsp. baking powder % tsp. salt
Cream butter and sugar, add well-beaten eggs, sift spices, soda, baking powder and flour together; add alternately with prune juice; add prunes last.
22
Frying Pan Cake
1A lb. butter	% pkg. dates
% e. brown sugar	% c. chopped nuts
4	slices pineapple
Melt brown sugar and butter in frying pan. Place pineapple cut in small pieces in melted sugar, arrange in center and around the edge of pan with chopped nuts and chopped dates between. Mix the following batter and pour over the top and bake in moderate oven for about % hour.
Batter
4	eggs	1 c. flour
1 c. sugar	1 tbsp. baking powder
% tsp. salt	(heaping)
3	tbsp. hot pineapple juice
Mix in the manner of any sponge cake.
Mrs. R. M. Ehat.

Spanish Walnut Cake
־Vz	c. Crisco	1	c. flour
1	c.	sugar	2	tsp. baking	powder
2	eggs	1	tbsp. cinnamon
%	c. milk	%	c. walnuts
Cream the shortening and add the sugar slowly. Separate the eggs and beat the yolks until lemon colored, add to above. Sift together flour, baking powder and cinnamon, and then sift over walnuts, add the flour and walnut mixture, alternating with the milk, fold in the whites beaten stiff. Bake 30 minutes in a flat tin.
Mrs. H. H. Cozens.
Cheese Cake
1 pt. cottage cheese	2 tbsp. butter
1 c. pastry cream	1 heaping tbsp. flour
1 c. milk	Grated lemon
1 c. sugar	% tsp. vanilla
% tsp. salt	4 eggs
Put cheese through strainer, melt butter, add flour and sugar, yolk of eggs and milk, then the whites beaten stiff and the whipped cream last. Line a mold with rich cookie dough or pie crust and fill with cheese mixture. Bake 1 hour.
Mrs. W. H. Stoddard.
23Ice-Box Cake
1 c. butter	1	pt. whipped	cream
1% c. powdered	sugar	30	macaroons
6	eggs	18	lady fingers
1/2 lb. blanched almonds,
ground
Cream butter and sugar; add 3 eggs, one at a time, beating 5 minutes between each egg; then add yolks of 3 more eggs beaten well; add nuts, then fold in beaten whites of eggs. Line round mold with wax paper; separate lady fingers and cover bottom and side, alternating with macaroons. Cover this with half the mixture, then layer of macaroons and cover with rest of the mixture; stand in ice-box 24 hours. Turn from mold and cover with whipped cream to which has been added 1/4, pound confectioner’s sugar and season to taste.
Mrs. W. H. Stoddard.
Angel Cake
11 whites of eggs	1 c. flour
iy2 c. sugar (sift)	1 tsp. cream of tartar
1 tsp. vanilla	(Sift together 4 times)
Beat eggs very stiff; add sugar lightly, then flour and vanilla. Bake 40 minutes in moderate oven. Use pan that has never been greased.
Mrs. E. 0. Essig.
Apple Sauce Cake
1 c. sugar	2 c. flour
1/2 c. (scant) butter	2 tsp. baking powder
3	eggs beaten separately 1 tsp. vanilla 1/2 c. milk
Cream butter and sugar; add beaten yolks; alternate milk and sifted flour; add baking powder in a portion of the flour and beaten whites last. Bake about 40 minutes. (Note—If butter substitute is used, add a bit of salt. Pineapple or other convenient fruit may be used in place of apple sauce.) Butter a baking dish very freely; cover bottom with brown sugar; over this spread a layer of apple sauce, then cover with cake batter as above.
E. M. K. 24□saassaa
Individual Strawberry Shortcake
2 c. flour	Milk
2 heaping tsp. baking pow- % c. shortening der	Salt
Break egg in cup; beat slightly, then fill with milk. Cut shortening into the flour, into which has been mixed salt and baking powder, with 2 knives. Add milk and egg mixture. Use fork to mix all and drop in gem pan. Bake 18 minutes. When done cut and insert whipped cream and berries. Top with whipped cream and large strawberry. This will serve 6 persons.
Mrs. A. E. Gravatt.
Shaum Torte
Whites of 6 eggs	1 tsp. vinegar
2 c. granulated sugar	Pineapple
1 tsp. vanilla
Beat whites until stiff and dry; add sugar and beat 15 minutes. Add vanilla and vinegar and beat 15 minutes longer. Bake in 2 tins well buttered and sprinkled with fine bread or cracker crumbs. Put the two sheets together with whipped cream and bits of pineapple between.
Mrs. W. G. Lenfestey.
Graham Cracker Cake
1% c. sugar	2 c. rolled graham crackers
4	eggs (beaten separately) 1% tsp. baking powder
1 c. chopped nuts	(rounded)
Beat yolks and sugar together, add the crackers, nuts and baking powder, then the beaten egg whites last. Bake in 2 layers. When cold spread each layer with a tart jelly and top with whipped cream. If 3 eggs are used add 1 tablespoon water. This cake makes a good dessert.
Mrs. Queen.
Prune Cake
1	c. prunes (stewed)	% c. brown sugar
2	tbsp. butter	% c. nuts
Melt butter in frying pan together with sugar, cook until it bubbles, add the prunes pitted and cut in half, placed
25with the skin side next to the frying pan, covering bottom of pan, sprinkle nuts over prunes, pour over the following batter and bake in a moderate oven and serve with whipped cream.
Batter
1	egg	14 c. milk
% c. sugar	2 tbsp. melted butter
1 c. sifted flour	Flavoring
1 tsp. baking powder
Beat egg until light, add sugar and beat again, sift flour again with the baking powder and add to first mixture alternately with the milk, add butter last with flavoring.
Mrs. S. W. Inglish.
Upside Down Cake
2 tbsp. butter	14 c. walnuts
% c. brown sugar	7 slices pineapple
Melt the butter in an iron frying pan, add the sugar, stir until melted. Cut the pineapple and nuts and arrange in bottom of frying pan and pour the following batter over the top; bake in moderate oven about 25 minutes; turn out on plate and serve with whipped cream.
Batter
1 egg	14 c. milk
14 c. sugar	2 tbsp. melted butter
1	c. sifted flour	Vanilla
2	tsp. baking powder
Beat egg well, add sugar and beat again, then add the milk and flour sifted with baking powder, add butter and flavoring last.
Mrs. C. E. McKee.
Jelly Roll Cake
4	eggs	114 c. flour
1 c. sugar	2 tsp. baking powder
14 c. sweet milk
Beat eggs, then add other ingredients in order given. Bake in a thin sheet in a hot oven. Turn onto a sugared paper, spread with jelly and roll while warm.
Margaret Deily.
26
—Chocolate Roll
3	eggs	1 c. flour
1	c. sugar	1 tsp. baking powder
6 tbsp. boiling water
Beat whites of eggs stiff, add sugar gradually, then add beaten yolks, water, flour and baking powder. Pour into large dripping pan, buttered and floured. Bake in a hot oven 10 minutes. Turn out onto sugared paper, spread over with chocolate filling. Cut off side edges and roll up like jelly roll.
Chocolate Filling
Melt 2 squares Baker’s chocolate in small pan, add % cup sugar, % cup water, stir until blended. Then add 1 teaspoon butter, 1% tablespoons cornstarch mixed with % cup cold milk and stir until boiling. Boil until like custard; flavor with vanilla; spread while warm.
Mrs. W. E. Gilchrist.
Sour Cream Spice Cake
2	eggs	%	c. raisins (chopped)
1 c. sugar	14	c. currants
1 c. sour cream	%	c. walnuts (chopped)
1 tsp. soda	(scant)	1/2	tsp. each cinnamon, cloves,
114 c. flour	allspice, nutmeg
Pinch salt
Beat egg yolks and sugar together well, add sour cream, then sift together flour, soda, salt and spices, add to first mixture; then add the fruit and beaten egg whites last. Bake in a loaf in a moderate oven.
Mrs. Gale Smith'.
Date Cake
y3	c. butter		־Vz c. milk
1%	c. brown	sugar	1 tsp. soda
2	eggs		3 tsp. cinnamon
1/2	lb. dates	(cut)	% tsp. nutmeg
1%	c. floui־		
Cream butter and sugar, add eggs, milk, spices and flour sifted together, and dates last; beat well for 3 minutes. Bake in moderate oven about 40 minutes, sprinkle top with powdered sugar after removing from oven.
Mrs. W. H. Conner.
27Aunt Gertrude's Cake
1 c. sugai־
% c. shortening
1 c. sour milk 1 egg
234 c. flour
1 tsp. baking powder
1	tsp. salt
1	tbsp. Karo syrup
1	tsp. soda
1/2	tsp. cloves
	tsp. nutmeg
1/2	tsp. cinnamon
Cream sugar and shortening, add milk alternating with sifted dry ingredients; bake in 3 layers.
Frosting
Cream butter size of an egg, add 2 tablespoons milk or cream y2 teaspoon vanilla, add powdered sugar gradually until thick enough to spread, about 1 cup.
Mrs. C. H. Hjul..
Cake Without Eggs
1	c. brown sugar	1	tsp. soda
4	tbsp. butter	(melted)	1	tsp. cinnamon
1	c.	sour milk	1	tsp. nutmeg
2	c.	flour	1	tsp. cloves
1	c.	raisins	1/2	tsp. salt
Mix in order given, sifting the spices with the flour and adding the raisins last.
Frosting
2	tbsp. melted butter	% tsp. vanilla
2 tbsp. hot water or cream
Add powdered sugar a little at a time until thick and creamy.
Mrs. E. B. Mead.
Gingerbread
1 c. sugar	1	c. boiling water
1 tbsp. shortening	2	c. flour
1 egg	1	tsp. soda
y3 tsp. salt	1	tsp. ginger
% c. molasses
Mix sugar, butter, egg; add molasses, then % cup water, then flour, mixed with soda, salt, ginger. Stir smooth, add Y¿ cup water. Bake 30 to 40 minutes.
Mrs. G. H. Learned.
28Fairy Gingerbread
4 tbsp. sugar 4 tbsp. shortening % tsp. soda % tsp. ginger 1/z tsp. cinnamon
4	tbsp. molasses 4 tbsp. milk 1 tsp. baking powder 1 c. flour
Beat egg in a bowl, then add the materials in the order named and beat thoroughly. Drop into well-greased gem pans or cake pans. Bake 15 minutes in a moderate oven. Makes one dozen gems.
Mrs. G. C. Goldthwaite.
Ginger Cake
1 c. sour cream	1	tsp.	ginger
1 tsp. soda	Vz	tsp.	cinnamon
1 c. molasses	2	c. flour
Vz c. sugar	1	egg
Beat sugar and egg, add cream and molasses, and flour,
soda and spices sifted together. The egg may be omitted. Sour milk instead of cream may be used by adding cup of butter and lard melted together.
Mrs. C. S. Hull.
Soft Ginger Bread
3 c. flour
% c. sugar
2 tsp. ginger
1 tsp. cinnamon
1A tsp. allspice
1 c. boiling water
1A tsp. cloves
2 tsp. soda 1 tsp. baking powder
1	c. molasses
1A c. shortening
2	eggs
Cream the sugar and shortening; add molasses and boiling water; then sift all dry ingredients together and add to wet mixture, adding the beaten eggs last. Bake about 35 minutes.	Mrs. D. I. Cone,
Vz c. sugar Vz c. butter 1 c. molasses 1 tsp. cinnamon 1 tsp. cloves 1 tsp. allspice
Ginger Drops
1	tsp. ginger
2	tbsp. soda
1	c. boiling water 2% c. flour
2	eggs (beaten)
Cream together sugar and butter, add eggs, molasses and soda dissolved in boiling water, then flour and spices sifted together. Bake in gem pans.
Mrs. John Dean.
29Coffee Cake
1 egg	1/2 tsp. vanilla
% c. sugar	Little grated lemon rind
14 c. milk	1 c. flour
14 tsp. cardamon seed	1 tsp. baking powder
(ground)	14 c. melted butter
Beat egg, add the sugar and beat again; add milk, then flour sifted with baking powder; add melted butter, then add flavoring. Spread in shallow pan, sprinkle top with sugar, cinnamon, small dots of butter and chopped nuts.
Mrs. J. Earl Clark.
Delicious Coffee Cake
1/2 c. sour cream	l1/¿ c. flour
Vz c. sugar	1 tsp. baking powder
1 egg	(rounding)
Beat egg, add the sugar and beat again, add cream, and flour and baking powder sifted together. Spread in shallow pan and cover top with melted butter, cinnamon and sugar.
Mrs. W. E. Gilchrist.
Scotch Oatmeal Cake
1 c. granulated oatmeal 1 tsp. lard dissolved in Pinch of salt	% c. hot water
Pinch of baking soda
Mix oatmeal, salt and baking soda; then add lard and hot water. Put out on board and roll very thin. Bake in a moderate oven 20 minutes, then put in broiler for a few minutes to brown.
Coffee Cake
1 scant c. sugar	2 eggs
1	tbsp. melted butter	1 c. milk
Pinch of salt	3 c. heaping flour
2	tbsp. baking powder
Mix ingredients in order given. Put in shallow pan spread with melted butter, cinnamon and sugar. Bake in oven about as long as cake.
30Plain Fruit Cake
2 c. sour milk 2 c. brown sugar 1/2 c. molasses % c. butter 1 c.״ chopped raisins Bake in 2 tins. Frost
with cream and flavored w
2	tsp. soda
1/2, tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
4 c. flour
with powdered sugar moistened almond flavoring.
Mrs. W. T. Sadler.
White Fruit Cake
1	c. butter
2	c. sugar
1 c. sweet milk 2% c. flour
1 tsp. lemon extract 7 eggs, whites
2 tsp. baking powder 1 lb. white seedless raisins 1 lb. white figs 1 lb. blanched almonds 1A lb. citron
1 c. cocoanut
Cream the butter and sugar, add the milk and the flour and baking powder sifted together, then the chopped fruit and nuts, and the egg whites one at a time. Bake about 1J2׳ hours.
Christmas Fruit Cake
3
4 12
y2
6
1
c. butter		Cinnamon, c
c. sugar		and mace
eggs, unbeaten	2	lb. currants
c. milk	%	lb. walnuts
c. molasses	3	lb. raisins
c. flour	%	lb. citron
tsp. soda		
Mix ingredients in order given; flour the fruit well and add to the batter last. Bake in deep pans in a slow oven 3 or 4 hours. This makes 4 or 5 loaves and will keep for
years.
Mrs. George Langjord.
English Lunch Cake
2 lb. raisins	Candied lemon peel
1 lb.	currants	11	c. flour
1 lb.	butter	6	eggs (beaten separately)
1 qt.	sugar	1	tsp. allspice
1 qt.	boiling	water	3	tsp. chocolate
1 heaping tsp. soda (in 1 c. nuts
water)
31Put everything in bowl except flour and eggs, add boiling water and mix well, then add flour and eggs. Bake in moderate oven about 1 hour. This makes 4 good-sized loaves, and is better a week old. Nice served with chocolate or tea.
Rev. Richard Trelease.
Plum Cakes
1	c. butter	2	tbsp. fruit juice
2	c. brown sugar	2	squares melted chocolate
3	eggs	4	c. flour
y2	c. milk	1	tsp. baking powder
1/2	c. molasses		(heaping)
1/2	lb. raisins		Spices to taste
y2	lb. currants		
Mix in order given, adding the flour and baking powder sifted together, add the fruit last. Bake in muffin tins.
Mrs. S. W. Inglish.
Sponge Cake
2 eggs	1 tsp. baking powder
1 c. sugar	Pinch salt
1	c. flour	% c. hot milk
Beat eggs to a cream, add the sugar and beat again; then flour, baking powder and salt sifted together; add hot milk last. Bake in moderate oven.
Mrs. C. S. Hull.
Quick Sponge Cake
2	eggs	3 tsp. baking powder
1 c. sugar	Milk or sweet cream
1% c. flour	Flavoring
Break the eggs in a cup and fill with milk or sweet cream. Beat thoroughly together, then add the sugar, flour and baking powder sifted together, and flavoring last. Bake in a moderate oven.
Cream Sponge Cake
4 eggs 1 c. sugar 3 tbsp. cold water
1% tbsp. cornstarch
1% tsp. baking powder % tsp. salt
1 tsp. lemon extract Flour
Beat yolks and water until light with egg beater, add
32sugar gradually and beat 2 minutes. Put cornstarch in measuring cup and fill with flour. Sift together with baking powder and salt and add to first mixture. Add beaten whites last and flavoring. Bake in 2 layers 30 minutes in a moderate oven. Put together with orange filling and white boiled frosting on top.
Orange Filling
1/2 c. sugar 2% tbsp. flour
Grated rind 1/2 orange 14 c. orange juice
1/2 tbsp. lemon juice
1 egg (slightly beaten) 1 tsp. butter
Mix in order given. Cook about 10 minutes in double boiler, stirring constantly. Cool slightly before using.
Mrs. A. F. Niedt.
Hot Water Sponge Cake
% c. sugar	1% tsp. baking powder
2 eggs	V2 tsp. lemon extract
1 c. flour	1A c. boiling water
1A tsp. salt
Beat eggs until very light and add sugar, beat; add salt and lemon extract; then boiling water, beating all the time. Quickly stir in the flour mixed and sifted with the baking powder. Bake in buttered pan in moderate oven about 25 minutes. Serve with sweetened whipped cream.
Mrs. E. R. Briggs.
Chocolate Sponge Cake
1	c. sugar	1 tsp. soda
% c. sour cream	1 heaping tsp. baking pow-
1/2 c. water	der
I1/¿ c. flour	2 eggs
2	squares chocolate in	Salt
V2 c. hot water
Sift together the flour, soda, salt and baking powder. Mix the sugar, sour cream and water; add the beaten yolks of the eggs and the chocolate; then stir in the dry ingredients and lastly the stiffly beaten whites of the eggs.
Mrs. Mattie B. Parker.
33Mahogany Cake
2% c. flour 1 tsp. soda
% c. ground chocolate
% c. butter 1% c. white sugar
1	c. milk
3	eggs
Cream butter and sugar; add eggs beaten, y2 cup milk, and flour sifted with baking powder. Add to the above mixture the chocolate and y2 cup of milk boiled together. Bake in layers and cover with the following frosting:
Frosting
2	c. brown sugar	1 c. cream
% c. butter
Boil 5 minutes, beat until cool, flavor with vanilla.
Mrs. E.O. Essig.
Potato Cake
c. sugar
c. butter
c. mashed potatoes c. milk
eggs beaten separately c. flour
tsp. baking powder sq. melted chocolate tsp. each cinnamon, cloves,
nutmeg
c. sliced walnuts
Mix in the usual manner, adding the egg whites lastly. This makes a large cake and is best baked in a large shallow tin and covered with a powdered sugar (white) icing.
Mrs. C. F. Eldridge.
Mrs. Sheffield’s Dark Cake
1 tsp. soda dissolved in water
1 tsp. vanilla Pinch salt
1 c. sugar
4	tbsp. melted shortening
1 c. sour milk or buttermilk 1% c. flour % c. cocoa
Mix sugar and shortening thoroughly; add the milk, flour, cocoa and salt sifted together; then add soda and vanilla. This makes 2 layers.
Mrs. C. S. Hull.
34
Devil Cake
2 c. brown sugar	% c. sour milk
% c. butter	2 eggs
1 square chocolate	1 tsp. soda
% c. hot water	2 c. flour
Cream butter and sugar; add eggs; dissolve the chocolate in the hot water and add it with the milk; sift the soda with the flour and add last.
Mrs. John Dean.
Chocolate Cake
Dark Part
% c. sugar	% c. sweet milk
% c. chocolate	1 egg yolk
Mix and cook slowly until like custard.
Light Part
% c. butter	1 tsp. soda dissolved in a
1 c. sugar	little milk
3	eggs	1 tsp. baking powder (heap-
% c. sweet milk	ing)
2 c. flour
Cream butter and sugar; add egg yolks, milk, and flour sifted with baking powder; then soda and dark mixture; and last of all egg whites beaten stiff. Bake in layers.
Mrs. J. F. Furtado.
One Egg Maple Chocolate Cake
1 c. sugar	1 c. sour milk
1 tbsp. cocoa	1 tsp. soda
1 tsp. cinnamon	% tsp. mapleine
% c. shortening	1% c. flour
1 egg
Mix sugar, cocoa, cinnamon and salt; cream with shortening; add egg, milk, mapleine; sift soda with flour, beat well and bake in moderate oven. Bake in 2 layers. Use white or chocolate frosting.
Mrs. F. F. Smith.
35World's Fair Cake
1 c. sugar	2	tsp. baking powder
% c. butter	3	eggs
% c. milk	y2	c. chocolate
2 c. flour		
Cream butter and sugar,	add	beaten eggs, milk, flour
and baking powder sifted together. Melt chocolate in 3 tablespoonfuls milk and add to batter. This cake should be baked in a flat pan so that the cake when done will be about 1*4 inch thick and should be covered with 2 frostings.
First Frosting
2 c. sugar	% c. milk
Small piece butter
Boil together 4 minutes. Beat until cold, then spread on cake.
Second Frosting
2 c. grated chocolate	% c. milk
1 tbsp. butter
Melt together and spread roughly on cake while warm.
Mrs. E. 0. Essig.
36CANDY
Mrs. Fred Stewart
Mrs. A. E. Gravatt
I. Precautions in candy making.
A.	Do not stir while boiling.
B.	Add 1 level tsp. white Karo to every cup of sugar
to prevent lumping.
C.	Dp not let the candy boil while testing for suf-
ficient cooking.
D.	In making Fondant, the crystals formed on the
sides of the pan may be removed by using a knife wrapped with a damp cloth.
II. Stages of candy cooking.
A.	Soft ball—temperature 238° F.—Fondant, fudge.
B.	Hardball—	“	254°	F.—Caramels.
C.	Crack stage—	“	260°	to 275° F.—Taffies.
D.	Hard crack—	“	290°	F.—Peanut candy.
39

Fondant
Fondant, the basis of all French candy, is made of sugar and water boiled together (with a small quantity of cream of tartar to prevent sugar from granulating), to soft ball 238° F. The professional confectioner is able to decide when syrup is boiled to the right temperature by sound when boiling, and by testing in cold water. These tests at first seem somewhat difficult to the amateur, but only a little experience is necessary to make fondant successfully. A sugar thermometer often is employed and proves valuable, as by its use one need not exercise his judgment.
Mrs. F. R. Stewart.
Fondant
2% lb. sugar	1A tsp. cream of tartar.
1% c. hot water
Put ingredients in a smooth granite stewpan. Stir, place on range, and heat gradually to boiling point. Boil without stirring, until when tried in cold water a soft ball may be formed that will just keep in shape, which is 238° F. After a few minutes boiling sugar will adhere to sides of kettle; this should be washed off with the hand first dipped in cold water. Have a pan of cold water near at hand; dip hand in cold water, then quickly wash off a small part of the sugar with the lips of fingers, and repeat until all sugar adhering to the side of saucepan is removed. If this is quickly done there is no danger of burning the fingers. Pour slowly on a slightly oiled marble slab, let stand a few minutes to cool, but not long enough to become hard around the edge. Scrape fondant with chopping knife to one end of marble and work with a wooden spatula until white and creamy. It will quickly change from this consistency, and begin to lump, when it should be kneaded with the hands until perfectly smooth. Put into a bowl, cover* with oiled paper to exclude air, that a crust may not form on top and let stand 24 hours. A large oiled platter and
40wooden spoon may be used in place of the marble slab and spatula. Always make fondont on a clear day, as a damp, heavy atmosphere has an unfavorable effect on boiling sugar.
Mrs. F. R. Stezvart.
Bonbons
The centers of bonbons are made of fondant shaped in small balls. If white fondant is used flavor as desired, vanilla being usually preferred. For cocoanut centers, work as much shredded cocoanut as possible into a small quantity of fondant; for nut centers surround pieces of nut meats with fondant, just enough to cover. French candied cherries are often used in this way. Allow ball to stand over night and dip the following day.
To Dip Bonbons
Put fondant in saucepan and melt over hot water; color and flavor as desired. In coloring fondant, dip a small wooden skewer in coloring paste, take up a small quantity and dip skewer in fondant. If care is not taken the color is apt to be too intense. During dipping keep fondant over hot water that the right consistency may be kept. For dipping use a two-tined fork and confectioner's bonbon dipper. Drop centers in fondant one at a time, still until covered, remove from fondant, put on oiled paper and bring end of dipper over the bottom, thus leaving a tail piece showing that bonbons have been hand dipped.
Cocoanut Cream Candy
2	tsp. butter	1 c. water
3	c. sugar	% c. shredded cocoanut
1A tsp. cream of tartar	1A tsp. vanilla
1 c. canned milk
Measure and mix the first five ingredients; heat to the boiling point, stirring only until sugar is dissolved; boil without stirring to the soft ball stage; remove from the fire, add cocoanut and vanilla and cool quickly. When cold beat it to a creamy consistency, and drop from a spoon on waxed paper.
Miss Mary Rose.
41Cream Mints
Melt fondant over hot water. Flavor with a few drops of oil of peppermint, Wintergreen, plove, cinnamon or orange, and color if desired. Drop from tip of spoon on oiled paper.
Mrs. F. R. Stewart.
Chocolate Creams
4	c. white sugar	% tsp. vanilla
1 c. water	14 tsp. soda
Boil together until soft ball can be formed in cold water. Let ,stand until cold, then beat until creamy. Mold into small balls and let stand 1 hour before dipping. Melt “Dot Chocolate” in double boiler and dip balls. Place on oiled paper to dry.
Mrs. Gladys Charles.
Walnut Cream Chocolates
2% c. granulated sugar	A little water
1/z c. condensed milk	1 tsp. vanilla
% c. water	% lb. “Dot” chocolate
3 or 4 tbsp. thick caramel
syrup
Put the sugar, condensed milk and water over the fire to boil, stir gently but often, and let cook to the soft ball stage or to 238° F. Pour on a damp marble and let stand undisturbed until cold; turn to a cream, then gather into a compact mass; cover with a bowl and let stand for 30 minutes; then knead the cream; put it into a double boiler; add the caramel syrup and the vanilla; stir constantly while the mixture becomes warm and thin; add a teaspoon or two of water, if necessary and drop the cream mixture in impressions made in cornstarch. Use two teaspoons to drop the cream. When the candy is cold, pick it from the starch. With a small brush remove the starch that sticks to the candy shapes. Coat each piece with “Dot” chocolate. As each piece is coated and dropped onto the oilcloth, set half an English walnut meat upon the top.
Mrs. 0. S. Loud.
42Date Loaf Candy
2*4 c. sugar	1 c. chopped walnuts
% c. milk	1 pkg. Dromedary dates
Boil sugar and milk until it forms a soft ball when tried in water. Remove from fire and beat. Add nuts and chopped dates. Beat until of consistency of fudge. Pour onto a dampened cloth, roll into a thick roll, cool, and slice.
Marble Fudge
2 c. granulated sugar	1 tbsp. butter
*4 c. glucose (pure corn	2 squars chocolate, scraped
syrup)	fine or melted
V/2 c. cream	2 tsp. vanilla
Stir the sugar, glucose and cream over a slack fire until the sugar is melted; move the saucepan to a hotter part of the range and continue stirring until the mixture boils, then let boil, stirring every 3 or 4 minutes very gently, until thermometer registers 236° F., or till a soft ball can be formed in cold water. Remove from the fire and pour one-half of the mixture over the chocolate. Set both dishes on a cake rack, or on something that will allow the air to circulate below the dishes. When the mixture cools a little get someone to beat one dish of the fudge; add a teaspoon of vanilla to each dish, and beat until thick and slightly grainy, then put the mixture into a pan, lined with waxed paper, first a little of one and then of the other, to give the marble effect. When nearly cold turn from the pan, peel off the paper and cut into cubes.
Mrs. 0. C. Loud.
Divinity Fudge
2 c. white sugar	Whites of 2 eggs
*4 c. Karo corn syrup	1 tsp. vanilla
1/2 c. hot water	1 c. walnuts
Cook syrup, water and sugar until it forms a hard ball when tried in cold water. While cooking, beat whites of 2 eggs stiff. Pour cooked syrup on whites very slowly; beat until smooth and thick, add nuts and vanilla and pour into deep buttered tin. Cut in squares just before cold.
Mrs. G. C. Goldthwaite.
43Smith College Fudge
14 c.	butter	%	c.	ground chocolate
1 c.	brown	sugar	1%	tsp. vanilla
1A c.	molasses	1	c.	chopped walnuts
1	c.	cream	1	c.	seedless raisins
Melt butter. Add sugar, cream and molasses. After this has come to a boil continue boiling for 3 minutes, stirring rapidly. Then add the chocolate and boil 5 minutes, stirring constantly. After taking from the fire add vanilla. Stir till mass thickens. Then add nuts and raisins. Pour into buttered molds to cool.
Mrs. E. 0. Essig.
Coffee Fudge
2	c. granulated sugar	1 tbsp. butter
1 c. strong coffee	Nuts or cocoanut
1	tbsp. sweet cream
Mix the sugar, coffee, cream and butter and boil until it forms a soft ball in cold water, then beat until it creams. Add 1 cup chopped nuts or cocoanut.
Mapleine Fudge
2	c. white sugar	Butter size of an egg
1 c. milk	1 tsp. mapleine
Cook about IS minutes, take off and beat hard until it grains, then pour in buttered plates. Chopped nuts, figs, dates or cocoanut may be added if desired.
Fudge
2 squares (or oz.) chocolate c. Karo % c. cold milk	1 tbsp. butter
2 c. granulated sugar	1 tsp. vanilla
Grate the chocolate and add all the ingredients, except the vanilla, cook slowly, stirring once in a while, until it makes a soft ball in water (requires about 5 minutes after actually boiling); remove from fire, add the vanilla and beat until it begins to granulate. Pour at once into pan and score.
44Pinoche
4 c. medium brown sugar 2 c. walnuts, slightly
1	c. condensed cream	chopped
1	tsp. Karo
Boil sugar, cream, and syrup until the mixture forms a soft ball in water. Remove from fire and let stand for a few minutes to cool. Add vanilla and walnuts and beat until thick and creamy. Pour out on buttered platter to harden.
Miss Zelia Vaissade.
Plain Pinoche
Vanilla	1 c. nut meats
2	c. brown sugar	% tsp. vanilla
1/2 c. milk	1A tsp. salt
4 tbsp. butter or 2 tbsp.
Crisco
Boil butter, sugar and milk almost to a hard ball, stirring to prevent burning. Remove from fire, cool, add nuts and vanilla. Beat until creamy.
Candied Orange
Cook orange peel in boiling water a few minutes. Dry the peel and cut into straws. Make a syrup of 1 cup sugar and 1-3 cup water; cook until brittles. Drop orange peel in syrup until syrup strings into threads. Lay on plate of granulated sugar; roll each straw until well sugared.
Orange Sticks
Cut orange peelings into strings about' % inch wide. Boil until tender, changing the water twice. Drain. Make a rich syrup and when boiling, drop the orange peeling in. Boil until it clarifies. Drain a few sticks at a time, and while they are still hot roll them in powdered sugar. Lay them on a platter so they do not touch. When thoroughly cold they may be put away.
45Glace Nuts and Fruits for Candy
1 c. sugar and Karo	14 c. water
Boil together till syrup brittles instantly in cold water. Dip in nuts and fruit one at a time, taking from syrup on the point of a fork. Place on waxed paper.
Chocolate Peanut Clusters
Shell a quart of freshly-roasted peanuts and remove the skins. Drop the peanuts, one by one, into the center of a dish of “Dot” chocolate made ready for use; lift out onto oiled paper with a dipping fork (a wire fork comes for the purpose, but a silver oyster fork answers nicely) to make groups of 3 nuts—2 below, side by side, and 1 above and between the others.
Mrs. 0. S. Loud.
Spiced Almonds
1	c. confectioner’s sugar	% tsp. ginger
14	c. cornstarch	2 lb. blanched almonds
%	c. cinnamon	1 white of egg
!1/2	tsp. salt	1 tbsp. cold water
Mix sugar, cornstarch, salt and spices. Sift together 3 times. Add cold water to egg white, and beat slightly, but not until foamy. Put nuts in a coarse strainer and dip up and down in the egg white. (Object to have a thin coating of egg white covering the nuts.) Drain, place a small amount of sugar mixture on a sheet of paper and roll nuts in it. Put a % inch layer of sugar mixture in a shallow pan. On this arrange coated nuts so that they do not touch each other. Cover with the sugar mixture. Bake in a very slow oven for 3 hours. When done the nuts should have a thin coating of sugar mixture, and be very crisp and dry.
Toasted Walnuts
Place shelled walnuts in pan in moderate oven. Bake 15 minutes, stirring frequently. Sprinkle with salt and put in glass jar to be used as needed.
46Peanut Candy
2	c. sugar	1 heaping tbsp. peanut but-
1	c. milk	ter
Boil all together until it forms a soft ball in cold water, then pour in greased pan. When cool mark off in squares and cut.
Miss Leva Rose.
Buttercups
2	c. molasses	% tsp. cream of tartar
1	c. sugar	Fondant flavored with va-
% c. boiling water '	nilla
2	tbsp. butter
Boil ingredients except fondant, until when tried in cold water a firm ball may be formed in the fingers, not stirring until the last few minutes of cooking. Pour on a buttered platter and when cool enough to handle, pull until light colored, shape on a floured board, having strip wide enough to enclose a ball of fondant 1 inch in diameter. Place fondant on candy, bring edges of candy together, and press firmly over fondant; with both hands pull candy into a long strip, cut in small pieces; each piece will consist of fondant encircled with molasses candy. Care must be taken that candy is not cooked too long, as it should be soft rather than brittle.
Mrs. F. R. Stewart.
Butterscotch Marshmallow Balls
1 c. of brown sugar	3 tbsp. butter
1 c. of white sugar	2 pkg. marshmallows
1 tbsp water
Mix all ingredients except marshmallows together and cook until it forms a medium soft ball in water. It should be hard enough so that it will not be sticky when cold. When sufficiently cooked set in a pan of cold water to cool. Put marshmallows on buttered platter and pour butterscotch over them. Set in a cool place. If desired you may put marshmallows on a fork and dip them into the pan of butterscotch.
47Butterscotch Kisses
1 c.	granulated	sugar	2	tbsp. vinegar
% c.	buttei’	2	tbsp. hot water.
% c.	molasses	%	lb. marshmallows
Boil all together until brittle when dropped in cold water. Take % pound marshmallows and cut in two. Remove butterscotch from fire and dip marshmallows quickly one by one with teaspoon or slender fork. Lay on waxed paper to cool.
Butterscotch with Puffed Rice
1 c. brown sugar	1 tbsp. vinegar
1/2 c. water	A little cream of tartar
Boil for 10 minutes, then stir in 2 tablespoonfuls of butter, and continue boiling until a little dropped in cold water hardens like glass. Flavor to taste. Lift from the fire and add 3 cupfuls of puffed rice. Stir until all the grains are coated. Pour out in buttered pan and roll to desired thickness.
Chocolate Molasses Kisses
2 c. sugar	2 tbsp. butter
c. glucose (pure corn 1A tsp. salt
syrup)	4 oz. chocolate
% c. water	1 tbsp. vanilla or 1 tsp. es-
1 c. molasses	sence of peppermint
Put all the ingredients, save the salt, chocolate and flavoring, over the fire; let boil rapidly to 260° F., or until brittle when tested in cold water. During the last of the cooking the candy must be stirred constantly. Pour onto an oiled platter or marble; pour the chocolate, melted over hot water, on the candy; as the candy cools on the edges, with a spatula or the fingers turn the edges toward the center; continue this until the candy is cold enough to pull; pull over a hook until cold; add the flavoring, a little at a time, during the pulling; cut in short lengths and wrap in waxed paper.
Mrs. O. S. Loud.
48Molasses Candy
2 c. molasses	1 tbsp. butter
1 c. white sugar	1 tsp. vinegar
Boil 20 minutes, stirring constantly. When cool enough to handle, pull until light yellow.
Molasses Taffy
Cook 1 cup New Orleans molasses with 1 tablespoonful of vinegar until the syrup forms a hard ball in cold water. Add 1 tablespoonful of butter before removing from the fire. Pour into a shallow buttered pan and when cool enough to handle pull until porous and hard. Stretch out and mark into pieces while still slightly soft. Break into pieces when cold.
Nut Molasses Candy
1 c. brown sugar	1 tsp. of butter
1 c. molasses	2 c. walnut meats
14 e. water
Boil until a little of the mixture makes a hard ball in cold water, stir in walnut meats; cool in a buttered pan.
Marshmallows
1 envelope gelatine	2 c. sugar
6 tbsp. cold water	V2 c. hot water
Soak gelatine in cold water. Boil sugar and hot water till it hairs. Flavor with almond. Beat continually for 30 minutes and spread on a square pan dusted with powdered sugar. Let set for several hours. Then cut in squares and roll in a powdered sugar.
Mrs. E. C. Pentland.
49Turkish Paste with French Fruit, Chocolate Flavored
3	tbsp. granulated gelatine 1	tsp. ground cinnamon
%	c. cold water	2	squares chocolate
2	c.	sugar	1	tsp. vanilla extract
%	c. cold water	1	c. candied fruit
Let the gelatine stand in the half cup of cold water until it has taken up all of the water. Stir the sugar and the 2-3 of a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook 20 minutes; add the cinnamon, the chocolate, melted over hot water, and beat all together; then add the vanilla and the fruit; let stand in a cool place for a time, then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. To unmould separate the paste from the pan—at the edge—with a sharp-pointed knife. Sift confectioner’s sugar over the top, then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner’s sugar. In cutting keep sugar between the knife and the paste.
Mrs. O. S. Loud.
Western Rocky Roads
1	lb. of McDonald’s Roof A little less than 14 lb. Garden chocolate	butter
Break chocolate in pieces and with butter put in top of double boiler over boiling water. Cut y¿ pound marshmallows in two. When chocolate is melted pour part of it into buttered pan. Then press marshmallow into chocolate and pour remainder of chocolate over top, spreading smoothly. Let stand over night and cut in pieces.
Rocky Road
% square Dot chocolate	1 doz. or more marshmallows
3	tbsp. butter	1 c. walnuts
Put chocolate and butter into double boiler. If desired, add several squares of milk chocolate. Melt all together. Put marshmallows and nuts into a deep dish. Pour the melted mixture over them. Cool, and cut into squares.
50Chocolate Popcorn Balls
Cook 1 cup of corn syrup for 5 minutes, add 2 squares of chocolate and stir until melted. Cook slowly until a little dropped in water forms a soft ball. Beat until thick, put 1J4 quarts popcorn in buttered pan and pour the syrup over it. Form into balls when cool enough to handle.
Nut Foam Chocolates
Boil in a deep kettle 2 cups of sugar and % teaspoonful of cream of tartar and y cup water. When it forms a hard ball in cold water, pour over stiffly beaten whites of 2 eggs and 1 teaspoonful of vanilla beat until nearly ready to set. Have ready buttered plates over which broken nuts have been scattered and pour candy over nuts, cut in squares before candy is cold. When cold dip squares in melted chocolate.
Creole Pralines
1% c. powdered sugar	2 c. pecan nuts
1	c. maple syrup	Pinch salt
% c. carnation milk
Boil first 3 ingredients until soft ball is formed when tested in cold water; take from fire and beat until thick and creamy; add whole nuts when cool enough to shape; drop by spoonful, forming like a cookie on buttered or waxed paper.
Mrs. A. E. Gravatt.
Carolyn’s Special
Walnuts	Few grains cream tartar
1	c. sugar	1/2 c. boiling water.
Boil the above and do not stir after boiling begins. Remove from fire when a yellow tinge appears. Dip nuts separately. Keep syrup in pan of hot water during dipping.
51Potato Candy
1 small potato	Powdered sugar
1 c. chopped nuts	Vanilla
Boil 1 small potato until done, drain and mash with fork in pan in which it was cooked. Add the chopped nuts and as much powdered sugar as it will take up by vigorous beating. Then turn out onto molding board and knead in as much more powdered sugar as it will take up. A little vanilla may be added if desired, but is much better if allowed to stand over night in the ice chest or in a cool place.
Mrs. G. C. Goldthwaite.
Caramels
3 c. sugar
% lb. butter
1 c. Karo syrup
% pt. cream
Pinch cream of tartar 5 tbsp. chocolate to make
chocolate caramels.
־Vz pt. milk
Boil all together very slowly for 1 hour. Try in cold water; when a ball forms hold the ball under the running water; when it cracks it is ready. Place in pans 1 inch deep. When cold turn out on table and cut into squares. If candy is hard to get out of pan take spatula and run around the sides and under the candy. If it is out of shape it can be molded back into shape with the hands. Cut and wrap it in oiled paper.
״ Mrs. J. F. Furtado.
52COOKIES
Mrs. Francis F. Smith
Useful Cookie Batter
1	c. shortening	% tsp. salt
2	c. sugar	2% c. flour
4	eggs	2 tsp. baking powder
Cream shortening and sugar, add eggs and beat well; add the flour, baking powder and salt sifted together. Roll out thin and bake in a moderate oven. From this batter a large variety of fancy cookies may be made by using some of the following possible variations:
Flavor with vanilla, lemon,.or almond extract.
Make nut cookies by adding chopped nuts or sprinkling chopped nuts on top, or using halved nuts for top.
Make fruit cookies by adding a cup of currants or raisins.
Lay thin strips of candied orange peel, lemon peel or citron on cookies before baking.
Sprinkle the top with coarse granulated sugar and mixed spices, or colored sugar, or place groups of tiny colored candies on top. These make pretty Christmas cookies.
Make jam cookies by putting the cookies together before baking with a spoonful of any kind of jam or marmalade.
Bake the cookies plain and when cool frost with different kinds of frosting. If white frosting is used a candied cherry or nut may be placed in center of cookie.
Mrs. F. F. Smith.
Doughnuts
2	eggs	1 tsp. baking powder
1	c. sugar	2% c. flour
4	tbsp. sour cream	Pinch salt
Sour milk or buttermilk	Vanilla and nutmeg
1	tsp. soda
Beat the sugar and eggs, put the sour cream in a cup and fill with sour milk or buttermilk, mix the soda in the milk, then add to egg mixture, sift the baking powder with the
54flour, also the salt and nutmeg, add vanilla. Roll on a well-floured board % inch thick, cut with doughnut cutter and fry in deep fat.
Mrs. Briggs.
Puff Ball Doughnuts
3	eggs	Vs tsp. nutmeg
1	c. sugar	2 tsp. baking pOwder
1 pt. milk	4 c. flour (about)
% tsp. salt
Beat the ggs and sugar until quite light, add the milk, salt and nutmeg; sift the baking powder with 2 cups of flour and add, beating well. Sift and add more flour until a thick heavy batter is the result. Drop by spoonfuls into hot fat and cook about 3 minutes or until golden brown.
Mrs. J. F. Furtado.
Spice Oatmeal	Cookies
1 c. sugar	1	tsp. mixed	spices
1	c. shortening	2 c. rolled oats
2	eggs	2	c. flour
1 tsp. soda	8	tbsp. sour	milk
1/2 tsp. baking powder	Pinch salt
Cream sugar and shortening, add eggs and milk. Sift the dry ingredients together and mix with the oatmeal, then add to the first mixture and mix well. Drop from spoon on buttered pan and bake in moderate oven.
Mrs. F. F. Smith.
Rocks
1 c. shortening 1% c. sugar 2% c. flour
1A tsp. salt
3	eggs
2 tbsp. water 1 c. nuts 1 c. raisins 1 tsp. soda 1 tsp. cinnamon
Cream shortening, and sugar, add eggs and water and beat well, sift the dry ingredients and add with nuts and raisins. Drop from spoon and bake in hot oven.
Mrs. F. F. Smith.
55Rock Cookies
1 c. Crisco	1	c.	chopped	nuts
V/2 c. sugar	1	c.	chopped	raisins
3	eggs	3	c.	flour
1 tsp. soda	1	tbsp. caramel
1 tsp. cinnamon
Cream shortening and add sugar slowly. Add well-beaten eggs; add caramel and soda dissolved in a tablespoon of water. Sift together flour and spice and mix in nuts and raisins. Add to above and drop from teaspoon on greased pan. Bake slowly about 20 minutes.
To Make Caramel
Put in a saucepan the sugar and place on fire, stirring constantly until the sugar is melted. Continue heating until the syrup is quite brown and a whitish smoke arises from it. Add an equal quantity of boiling water and simmer until of consistency of thick syrup. Let cool and put in jar for use in cakes, rock cookies and sauces.
Mrs. H. H. Cozens.
Ginger Cookies
1 c. shoi’tening, bacon	1 tsp. soda
drippings or olive oil % tsp. ginger
1 c. molasses	V2 tsp. cinnamon
1 c. brown sugar	2 eggs
tsp. salt
Put all together and boil five minutes. When almost cold add well-beaten eggs. Add flour until it will roll as thin as possible.
Mrs. Gale Smith.
Gingersnaps
1 c. molasses	1 tsp. vinegar
% c. shortening	1 tsp. soda
1 egg	1 tsp. ginger
1 c. brown sugar	Flour to roll
Cook molasses and shortening together into which has been put one-half of the soda. Mix egg and brown sugar; put remaining half of soda in the vinegar; mix all ingredients together and add enough flour to roll thin. Cut in small circles and bake.
56Butter Cookies
1	c. butter	1 tsp. baking powder
2	c. sugar	Enough flour to make stiff
3	eggs	dough
1	tsp. milk
Cream butter and sugar; add eggs, milk, flour and baking powder. Roll very thin, cut, and bake in hot oven. Allowing dough to stand a few hours before baking is an improvement.
Mrs. Gale Smith.
Almond Cookies
% c. butter	1	egg
lx4 c. sugar	%	tsp.	almond	extract
% c. sour milk	14	tsp.	salt
2	c. flour	1/2	tsp.	soda
Cream the butter and the sugar; add the milk, the beaten egg and flavoring; then add the flour, soda and salt sifted together. Mix well, roll thin and bake in a hot oven. Sprinkle with sugar and chopped almonds before baking.
Mrs. F. F. Smith.
Sour Cream Cookies
1	egg	%	tsp.	soda
1	c. sugar	%	tsp.	vanilla
1	c. sour cream	1	tsp.	baking	powder
Salt	Flour to roll
Beat the egg and sugar, add the cream and soda mixed; sift the baking powder, salt and flour together and add, using just enough flour to handle to roll out; sprinkle sugar on top, cut and bake in quick oven.
Tribbies
1 c. brown sugar	2 c. oatmeal
1 c. shortening (1/2 butter, 2 c. flour % lard)	1 tsp. soda
V2 c. sour milk	Salt
Cream the sugar and the shortening, add the milk, grind the oats in a food chopper and add with the flour and soda to the other mixture. Roll out, cut and bake, then spread with the following filling:
57Filling
1	pkg. dates	1 c. water
1 c. sugar
Chop the dates and boil with the sugar and water until thick enough to spread.
Mrs. G. T. LaJord, Montevideo, Minn.
Brownies
1 c. sugar	% tsp. vanilla
14 c. melted butter	% c. flour
1	egg	i/z c. walnuts, broken
2	squares chocolated melted
Mix in the order given. Line a pan with waxed paper. Spread the mixture evenly in the pan and bake in a very slow oven. Take from pan at once, remove paper and cut cake in strips, using a sharp knife.
Mrs. C. H. Bissell.
Peanut-Butter Wafers
1A c. peanut butter	1% c. flour
1 tbsp. cold water	Salt
1/z c. sugar	Nutmeg
1 egg
Soften the peanut-butter with the water, then cream in the sugar, egg, salt and nutmeg; add flour until stiff enough to roll; roll very thin and bake in hot oven.. Serve with fruit salad or tea. Wafers may be put together with cream cheese or brushed over with chopped peanuts.
Mrs. F. F. Smith.
Lady Fingers
3	eggs	Vz c. flour
% c. confectioner’s sugar	Lemon or vanilla
Beat the whites of the eggs until dry, add gradually the sugar; then add the egg yolks beaten thick; add flavoring; cut in carefully the flour Shape into fingers 4 inches long and 1 inch thick; sprinkle with powdered sugar and bake in moderate oven 8 minutes.
58Crispettes
2	eggs	% tbsp. salt
1	c. brown sugar	1 c. nuts (chopped)
6 tbsp.־ flour
Beat the eggs thoroughly, add the sugar, flour and salt sifted together. Beat thoroughly. Add the nuts. Drop by spoonfuls on greased paper, and bake in a hot oven.
Peanut Macaroons
3	eggs (whites)	1 tbsp. flour
1 c. sugar	2 c. peanuts (chopped)
1/4 tsp. cream of tartar
Beat the egg whites until foamy; add cream of tartar and beat until dry; beat in gradually *4 cup sugar, beating until very light; fold in the other cup sugar, the flour and peanuts. Drop from teaspoon on buttered paper; sift sugar on top and bake in quick oven from 5 to 7 minutes. Cocoanut or other nuts may be substituted.
Mrs. F. F. Smith.
Rolled Tea Dainties
1	c. sugar	2 tsp. baking powder
2% c. rolled oats	1 tsp. vanilla or lemon
2	eggs	Pinch salt
4	tbsp. melted shortening
Put all the ingredients in mixing bowl and mix thoroughly; let stand about 10 minutes, then drop from teaspoon on a well-greased pan, and bake in a moderate oven. Remove cc.\־’?s from pan immediately and while doing so roll each cookie. If the cookies should harden before all are rolled place bac^ in oven for a second. This amount makes about 4 dozen cookies. Cookies may be left unrolled if so desired.
Mrs. F. F. Smith.
59	
Graham	Cracker Bars
sugar	1 c. white flour
shortening	1 tsp. soda
graham flour	Salt
sweet milk	
Cream sugar and shortening; sift salt, soda and white flour 3 or 4 times, mix with the graham flour and add alternately with the milk. Roll in thin sheets, and cut in bars 1 by 4 inches in size; bake on greased tins in moderate oven.
Mrs. C. L. A. Schmidt.
Macaroons
1 can Eagle Brand milk	Vanilla
% lb. shredded cocoanut
To one can Eagle Brand condensed milk add y¿ lb. shredded cocoanut. Flavor with vanilla and drop from teaspoon on greased pans. Bake very slowly until slightly browned.
Mrs. H. H. Cozens.
Chocolate Macaroons
1	can Borden’s Eagle Brand 2 small s’quares of unsweet-
milk	ened chocolate.
2	c. cocoanut
Mix, drop by small spoonfuls on buttered baking tin; bake in slow oven. Will make 3 y¿ dozen.
Mrs. A. E. Gravatt.
Chocolate Macaroons
% c. sugar	Whites of 3 eggs
1 c. grated chocolate	1 c. chopped nuts
Beat the egg whites and add the sugar, nuts and chocolate; bake y¿ hour in moderate oven.
Mrs. S. A. MacEachron.
601	c. sugar
2	tbsp. butter 2 eggs
Force Cakes
2% c. Force
1 tsp. baking־ powder
Pinch salt
Cream the butter and sugar, add the beaten eggs, then the Force, baking powder and salt. Drop from teaspoon on buttered tins and bake in moderate oven.
Mrs. J. W. Buckham.
Cocoanut Macaroons
Whites of 2 eggs	34 c. cocoanut
1	c. sugar	1/2 tsp. vanilla
2	c. cornflakes
Beat the whites of the eggs, add gradually the sugar, cornflakes and cocoanut, and lastly the vanilla. Drop from a teaspoon onto a cookie tin and let rise, not bake, in a moderate oven only a short time.
Mrs. S. Rapp.
U. OVUJ- 111AXJX
tsp. soda c. flour tbsp. ginger tbsn. cinnamon
Drop Molasses Cookies
1	c. molasses	1
2	c. brown sugar	2
1	c. shortening	5
2	eggs	1
1 tsp. salt	1
Cream the sugar and shortening, add the molasses and
eggs, then the milk and soda and lastly the flour and spices sifted together. Drop from spoon.
Mrs. G. H. Learned.
Molasses	Drop	Cookies
4	tbsp.	coffee	1	tsp soda
5	tbsp.	melted	shortening	Flour
Pinch salt	Molasses
Put the coffee and shortening into a cup, fill with molasses and add soda. Whip until it runs over and mix with flour sufficient for drop cookies. Sprinkle with sugar before baking; % cup sugar may be added for a sweeter cookie.
61Chocolate Cookies
1 c. brown sugar	1 egg
% c. melted butter	y2	c. nuts
% c. sweet milk	y2	c. raisins
% tsp. soda (dissolved in	2	squares melted chocolate
milk)	iy2	c. flour
Combine ingredients in order given and drop from spoon. Bake in a moderate oven.
Mrs. S. A. MacEachron.
Ginger Snaps
1 c. molasses	1 tsp. soda dissolved in the
1 c. sugar	water
1	c. butter, lard or beef suet 1 tsp. ginger
% c. boiling water	1 tsp. cinnamon
־Vz tsp. (scant) cloves
Mix rather stiff; roll about % inch thick and bake in quick oven, but do not burn. This amount makes a large quantity.
Mrs. J. L. Byers.
Ginger Drops
% c. sugar	% c. boiling water
i/2 c. molasses	1 tsp. ginger
% c. butter and lard mixed 1 tsp. cinnamon
2	eggs	1 tsp. soda
3	c. flour (scant)
Combine ingredients in order given and drop from spoon onto buttered tin, and bake in moderate oven. Frost with a white frosting.
Mrs. S. A. MacEachron.
Oatmeal Cookies
1	c. sugar	.	% tsp. soda
% c. butter	2 tsp. cinnamon
2	eggs	2 tsp. baking powder
1/2 c. sweet milk	1 c. nuts
2 c. flour	1 c. raisins
2 c. oatmeal	Pinch salt
Mix the ingredients in order given, sifting the soda, baking powder and spices with the flour. Drop on a well-buttered tin and bake in a moderate oven.
Mrs. J. Greenwelch, Chicago.
62Chocolate Oatmeal Cookies
% c. butter	1 c. flour
1 c. sugar	1% c. oatmeal
1	egg	2 tsp. baking powder
1A tsp. salt	% c. milk
2	squares chocolate	Vanilla
Combine ingredients in order given, drop from a spoon onto buttered tin, and bake in a moderate oven.
Mrs. S. A. MacEachron.
Plain Doughnuts
% c. sugar	1/2 tsp nutmeg
2 c. flour	1 c. milk
5	tsp. baking powder	2 eggs
% tsp. salt	4 tsp. melted shortening.
Beat the eggs until light, add milk, then the dry ingre-
dients sifted together, and then the shortening. Roll out to % inch thick, cut with doughnut cutter and fry in deep fat.
Mrs. W. C. Bias dale.
Date Cakes
1 c. sugar	1 c. chopped dates
1 egg	1 tsp. soda
1% c. flour	1 c. boiling water
1 tbsp. butter	Nut meats
Sprinkle soda over dates and pour over them the boiling
water. Combine ingredients in order given and bake in muffin pans in moderate oven. Served with whipped cream these make a delicious dessert.
Mrs. S. A. MacEachron.
Raisin Cup	Cakes
1% c. raisins	I1/־	c. flour
% c. sugar	1	tsp. soda
% c. butter	1	tsp. cinnamon
1 egg	1	tsp. nutmeg
1/2 c. raisin juice
Cover the raisins with water and simmer 20 minutes; cream the sugar, butter and egg, add the raisin juice; add the spices, soda and flour sifted together and the raisins well dredged with flour. Bake in muffin tins.
Mrs. Ralph Two good.
63Cream Puffs
% c. butter	1 c. flour
1	c. boiling water	3 eggs
Let the butter and water come to a boil, stir in the flour, when cold beat in the eggs one at a time; when smooth bake in muffin pans 25 minutes. Make a slit in side and fill with whipped cream or custard.
Mrs. Harold Pinska.
Sugar Cookies
2	c. sugar	1 tsp. soda
1	c. shortening	1 tsp. vanilla or lemon
2	eggs	Flour
1 c. sour milk
Mix ingredients in order given, adding flour enough to make a ¿tiff batter. Roll out and cut with cookie cutter and bake in moderate oven.
Mrs. W. H. Conner.
White Cookies
1 c. shortening	4 tbsp. sweet milk
1	c. sugar	1 tsp. soda
2	eggs	1 tsp. cream of tartar
1 tsp vanilla	Flour
Mix in order given, sifting •the soda and cream of tartar with flour enough to roll out.
Mrs. A. W. Sinclair, Minneapolis, Minn.
Butter Scotch Cookies
2 c. light brown sugar
% c. butter and lard
2 eggs
1 tsp. vanilla
1 tsp. soda
1 tsp. cream of tartar 4 c. flour sifted and meas
ured
Pinch salt
Mix sugar, butter and vanilla; add eggs without beating. Sift soda and cream of tartar in flour. Make into a loaf and let stand over night or several hours in ice box. Slice thin and bake as cookies.
Mrs. S. A. MacEachron.
64Vanilla Wafers
1/2	c. butter or Crisco	1 c. sugar
1	egg	1A c. milk
2%	c. flour	1 tsp. baking powder
1/2	tsp. salt	2 tsp. vanilla
Mix sugar and butter; add egg, then milk and flour, baking powder and salt. Vanilla last. Mix and roll out as thin as possible.
Mrs. J. F. Furtado.
Danish Cookies
3	eggs	1 c. sugar
1	c. butter	4 c. flour
2	tsp. baking powder	Pinch of salt.
% tsp. vanilla
Mix with hands, putting everything in mixing bowl at once. Roll out and cut as any cookie.
Mrs. J. F. Fzirtado.
Sand Tarts
1 pt. sugar	% lb. butter
1 qt. flour	2 or 3 eggs
Mix flour and butter together, add sugar and eggs. Let stand over night. Roll out and cut with cookie cutter and brush top with beaten egg, then sprinkle with cinnamon and place a nut meat on top of each cookie. Bake in a moderate oven.
Mrs. Adelaide Hull.
Hard-Boiled Egg Cookies
4	egg yolks (hard-boiled and 1 c. butter
rubbed through sieve)	2 c. flour
1 egg yolk (uncooked)	Almond extract
5	tbsp. sugar
Cream the butter and the sugar, add the egg yolks, flour and flavoring. Roll out and cut with cookie cutter; brush with egg white and sprinkle with chopped almonds. Bake in moderate oven.
Mrs. Adelaide Hull.
65Filled Cookies
Filling
1 c. chopped fruit (raisins, % c. sugar dates or figs)	1 tbsp. flour
1 c. boiling water
Boil until thick enough to spread. Cool.
Cookies
1 c. sugar	3% c. flour
1 c. shortening	3 tbsp. baking powder
% c. milk	(rounding)
1 egg
Cream the sugar and shortening, add the egg, milk and flour sifted with baking powder. Mix well, roll out thin, place a teaspoon of the above filling on one cookie and bake. This makes about 6 dozen cookies.
Mrs. Gale Smith.
Date Sticks
3	eggs well beaten	1 heaping c. flour
1 c. sugar	1 heaping tsp. baking powder
Pinch of salt	1 c. walnuts
1	tsp. vanilla	1 c. dates
Mix the eggs with the sugar; add salt, vanilla and flour which has been well sifted with the baking powder. Add nuts, sliced, not chopped, and the dates which have been stoned and sliced, but not chopped. Stir thoroughly and bake in two layer-cake pans in a moderate oven. Bake well but not too long, as they may become dry. When cool frost if desired, and cut in strips. These improve with a°-e.
Mrs. C. F. Eldridge.
Cocoanut Jacks
2	c. brown sugar	1 grated cocoanut
6	oz. butter	1 tsp. soda
1 pt. table syrup	1% lb. flour
Mix together in order given, and freeze over night; drop from spoon onto buttered pans.
66
Walnut Marguerites
2 eggs, slightly beaten	1 c. chopped nuts
1	c. brown sugar	% tsp. salt
% c. flour	% tsp. baking powder
Beat the sugar and eggs; add the salt, baking powder and flour sifted together. Fill small buttered tins 2-3 full and bake 15 minutes.
Mrs. Harold Pinska.
Marguerites
2	eggs	14 tsp. baking powder
1 c. brown sugar	% tsp. salt
% c. flour	1 c. chopped nuts
Beat eggs slightly, add remaining ingredients in order given; fill small muffin tins 2-3 full and bake in moderate oven 15 minutes.
Mrs. S. A. MacEachron.
Brown Betties
1	lb. flour	2 c. chopped currants
% lb. sugar	2 tsp. cream of tartar
% lb. butter	2 beaten eggs
2	tbsp. milk	Lemon flavoring
1	tsp. soda
Mix all together, mold with the hands into balls, roll in granulated sugar and bake in a quick oven.
Mrs. O’Brien.
Heavenly Cookies
2	eggs	1 c. chopped nuts
% c. brown sugar	1 c. chopped dates
3	heaping tbsp. flour	A pinch salt
1	tbsp. baking powder
Bake in small pan in slow oven. Cut in squares.
Walnut Wafers
2	eggs	A little salt
1	large c. brown sugar	1 c. chopped walnuts
2	heaping tbsp. flour
Half a teaspoon of batter makes a wafer.
Mrs. S. W. Inglish.
67Parkins
1/2 c. butter V2 c. sugar % c. molasses 1 c. rolled oats 1 egg
1/2 tsp. soda
All kinds spice
Flour to make a very stiff
batter
Drop on tins and bake in slow oven.
Mrs. O’Brien.
Cocoanut Cookies
2 c. brown sugar
% c. shortening
2 eggs
2 tbsp. sweet cream Pinch of salt
3V2 c. sifted flour 1 tsp. soda 1 tsp. cream of tartar
Almond flavor
Mix in the order given. Separate dough into two pieces. Roll out % inch thick, sprinkle thickly with cocoanut, roll up like jelly roll. Let the two rolls stand over night, then cut in % inch slices and bake in hot oven on greased pan.
Mrs. G. C. Goldthwaite.
68DESSERTS
PUDDINGS AND ICES
Mrs. James S. Brown
I.	Classes—
A.	Heavy: serve after light meal.
1.	Pies.
2.	Steamed puddings.
B.	Light: serve after heavy meals.
1.	Jellos.
2.	Ices.
3.	Fruits.
Water Ice.—Fruit juice sweetened and diluted with water.
Sherbet.—Water ice to which is added a small quantity of dissolved gelatine or beaten whites of eggs.
Sauce Romanoff
2 yolks of eggs	1 tsp. vanilla
1 c. powdered sugar	% pt. whipped cream
Beat the yolks of the eggs, powdered sugar and vanilla together until light, then add the whipped cream and mix slowly together. This sauce may be used for vanilla ice cream, berries or figs.
Mrs. W. H. Stoddard.
Minnehaha Sauce
4	tbsp. butter	% c. brown sugar
4 tbsp. sweet cream	1 lemon
Beat butter and sugar to a cream; add sweet cream and juice and grated rind of lemon. Place in double boiler; when melted to a thick creamy froth serve. Excellent for cottage pudding.
Mrs. M. B. Fisher.
71Lemon Sauce
% c. sugar	1 tbsp. cornstarch
1 c. boiling water	Juice of 1 lemon
1	egg	1 tbsp. butter
Mix the sugar and cornstarch; stir in carefully the boiling water and cook 10 minutes. Stir in the grated rind and juice of lemon; add the butter; stir in quickly the beaten yolk of the egg and lastly fold in the well-beaten white.
E. R. C.
Hard Sauce
1A c. butter	1 c. powdered sugar
1 tsp. vanilla	1 tsp. hot water
Cream butter, add sugar a teaspoonful at a time and use hot water and vanilla to help in creaming it. Beat until the mixture is light and creamy. Place in a serving dish and put in a cold place to harden.
Custard Sauce
2 c. milk	14 c. sugar
2 egg yolks	% tsp. salt
% tsp. vanilla
Heat milk in double boiler. Beat egg yolks slightly, add sugar and salt. Pour hot milk over the mixture, stirring until egg is all removed from the sides of the bowl. Return to double boiler and stir until custard thickens; strain and when cool flavor.
Three-Minute Pudding Sauce
1	c. sweet cream	1 tsp. vanilla
% c. light brown sugar
Mix ingredients in order given and cook until well blended, but do not boil, stirring constantly. For chocolate sauce add 1 tablespoon cocoa.
Mrs. H. Pinska.Butterscotch Sauce
4 tbsp. butter	1/2 c. sugar
2	tbsp. molasses	V2. tbsp. vinegar
1	tbsp. white corn syrup	1 tbsp. boiling water
Put all ingredients in saucepan, stir until sugar is dissolved and boil until it forms a soft ball when dropped into cold water. Serve hot or cold.
Mrs. H. Pinska.
Marshmallow Sauce
% c. sugar	% lb. marshmallows
% c. milk	2 tbsp. boiling water
Melt sugar in milk, let boil without stirring for 5 minutes. When lukewarm beat until thick and white; then set over hot water and stir until thin enough to pour. Stir the marshmallows and water in a double boiler until smooth; pour on the thin syrup and beat together. Serve hot on any steamed pudding.
Mrs. H. Pinska.
Raspberry Sauce
Crush and strain pint of raspberries; add i!/2 cup sugar; stir well.
Apricot Sauce
% c. apricot pulp	%, c. heavy cream
Sugar
Beat cream until stiff, add apricot pulp and sugar, mixing lightly.
Mrs. H. Pinska.
Molasses Sauce
1	c. molasses	1% tbsp. butter
2	tbsp. lemon juice
Boil molasses and butter for 5 minutes; remove from fire and add lemon juice.
73Vanilla Sauce
% c. butter	1 well-beaten egg
1 c. powdered sugar	1 tbsp vanilla
Cream the butter annd sugar, then add the well-beaten egg and beat all together until very light. Just before serving add 1 tablespoon vanilla.
Caramel Custards
% c. white sugar	2 eggs
1 pt. milk
Melt the sugar in a saucepan till golden brown. Have the milk hot in a double boiler. Remove from fire. Pour sugar into milk and stir till dissolved. Add the eggs, beaten, pour into custard dish or cups, set in pan of hot water, cover and steam 15 minutes, having the fire rather low.
Mrs. E. K. Rogers.
Peach Custard
Arrange alternate layers of stale cake and sections of canned peaches ina glass dish and pour over it boiled custard.
Cup Custards
1 egg	Few drops flavoring
1	tsp. sugar	% tsp. confectioner’s sugar
5	tbsp. milk	1 tsp. jelly or marmalade
For each cup allow the above ingredients. Mix egg yolk, sugar, milk and flavoring thoroughly, set cups in pan of hot water and bake slowly in the oven. When done and cool, cover with the whites of the eggs whipped to a stiff froth and sweetened with confectioner’s sugar. On top of each pyramid drop a spoonful of jelly or marmalade.
Mrs. James S. Brown.
74Duchess Cream
% c. pearl tapioca	Juice of % lemon
1/2 tsp. salt	Whites of 3 eggs
1 c. sugar	1 c. grated pineapple
Soak tapioca over night in water to cover. Cook in double boiler with salt. When clear remove from stove, add sugar and lemon juice. Beat the tapioca into the stiffly-beaten egg whites and add the grated pineapple. Serve cold with cream.
Fig Tapioca
% c. minute tapioca	% tsp. cinnamon
% c. brown sugar	% c. nuts
l%c. water (more if needed) % tsp. vanilla
14 lb. diced figs
Mix tapioca with sugar, water, figs and cinnamon and cook in double boiler 1 hour. Remove from fire and add nuts and vanilla.
E. R. C.
Walnut Maple Cream Pudding
2	c. milk	% tsp. salt
1	c. maple syrup	2 eggs
2	tbsp. cornstarch	1 c. chopped nuts
1 c. cream
Heat 1^4 cups of milk with the maple syrup in the top of a double boiler. Combine the remaining milk with the cornstarch and salt, and add gradually, stirring constantly, to the hot mixture. Cook for 25 minutes, then add the cornstarch mixture very slowly to the eggs, slightly beaten, and continue cooking for 5 minutes longer. Pour into the serving dish and sprinkle with the chopped nuts while the pudding is still hot. Serve with whipped cream.
Mrs. S. Rapp.
75Date Tapioca
%	pkg. minute tapioca	1	tsp. butter
1/2	c. sugar	1	tsp. vanilla
1	qt. milk	%	c. chopped dates
Pinch salt	3	eggs
Put sugar into milk and bring to a boil. Stir in tapioca, which has been well washed. Cook in double boiler until clear, add butter and salt. Beat yolks of eggs until creamy and add to tapioca; cook 10 minutes longer. Lastly beat egg whites stiff and fold into the mixture. Add vanilla and dates.
Mrs. C. F. Eldridge.
Cream Flummery
1	pt. rich milk	1 tsp. vanilla
2	eggs	Sugar to taste
1	tsp. cornstarch
Mix ingredients in order given and cook in double boiler till thick. When cold mix all through lady fingers, kisses and macaroons. Add beaten white of 1 egg with sugar on top and brown in oven.
Golden Gate Delight
2	c. medium brown sugar	Pinch salt
1	very heaping tbsp. corn- 1 tsp. vanilla
starch	1/2. c. chopped nuts
2	c. boiling water
Mix together sugar, cornstarch, salt and water, stirring constantly and cook over blaze until transparent. Serve with cream.
Mrs. B. W. Adams.
Apricot Whip
1	c. canned apricots	1A c. apricot syrup
2	eggs	1A c. sugar
% c. milk
Drain apricots and press through strainer, fold in stiffly-beaten egg whites, pour into serving dish and chill. Serve with custard sauce made of the egg yolks, milk and sugar boiled together in double boiler and add apricot syrup when slightly cooled.
Mrs. F. F. Smith.Date Whip
1	lb. dates	% c. sugar
2	(or 3) eggs	% c. water
% c. nuts
Chop dates, add sugar and water and cook till it forms a thick dry paste, being careful not to burn. Have ready stiffly beaten whites of eggs. Add nuts to date paste, then egg whites and stir well; turn into buttered dish and bake in moderately hot oven till set and browned on top. Serve in dessert glasses with thin custard made with the yolks of eggs.	Mrs. Ralph Two good.
Apricot Dainty
־Vz lb. dried apricots	Cocoanut or chopped walnuts
1 c. marshmallows	Sugar to taste
Cook apricots until tender; mash and add enough sugar so they will not be tart. When slightly cooled add marshmallows and fold in while they melt. Put into sherbet glasses and over top sprinkle cocoanut or chopped nuts.
Blanc Mange
% c. milk	1% tsp. sugar
1% tbsp. cornstarch	14 tsp. vanilla
White of 1 egg	Pinch salt
Cook milk, sugar and cornstarch in double boiler till thick. Add salt, flavoring, and fold in beaten white of egg. Pour into molds and chill. This quantity serves 2 people.
Prune Pudding
1 lb. prunes	2 tbsp. sugar
3	eggs	1 dessertspoon cornstarch
1 pt. milk	Pinch of salt
Cook prunes with just enough water to prevent burning until tender; sweeten to taste. When cool remove stones and beat with egg beater until reduced to a smooth pulp. Beat the whites of eggs to a stiff froth, add to the prunes and beat until thoroughly mixed. Put in a dish and stand away to chill thoroughly. Make a custard of the egg yolks, sugar, cornstarch and salt boiled together in double boiler. When cold, pour over prunes.
Mrs. James S. Brown.
77Date Pudding
% c. sugar	1 c. dates, stoned and cut in
2 eggs separated	thirds
14 c. sifted flour	1 c. walnuts, chopped fine
1	tsp. baking powder	1 tsp. vanilla
% c. milk
Beat egg yolks, gradually add sugar, then the milk; sift the remaining dry ingredients and combine the mixtures; add nuts, dates and vanilla. Fold in the stiffly-beaten whites of eggs, pour in greased pudding dish; set in a pan of hot water and bake until firm in a moderate oven. Serve cold with custard sauce or whipped cream.
Mrs. S. W. Inglish.
Krummel Torta
2	eggs	1 c. chopped dates
1	c. sugar	1 c. chopped nuts
% c. bread crumbs	1 tsp. baking powder
Beat the eggs until light; add the sugar, then the other ingredients. Put in a shallow pan and bake % of an hour in a slow oven. Serve either plain or with plain or whipped cream.
Mrs. S. A. MacEachron.
Pineapple Pudding
2	c. sugar	6 eggs, beaten together
4	tbsp. melted butter	1 c. bread crumbs
1 large can minced pineapple
Mix butter, sugar and eggs; add pineapple and bread crumbs. Bake in shallow pan about half an hour in a moderate oven.
Mrs. G. P. Smith.
Indian Pudding
1 qt. milk	%	c. sugar
3	tbsp.	cornmeal	14	c. molasses
3	tbsp.	flour	1/2	tsp. ginger
1 tbsp.	butter	1	tsp. cinnamon
1 egg
Scald milk; when boiling hot stir in the cornmeal and flour wet with a little cold milk. Let cool, then add the other ingredients in the order given. Lastly add % cup cold milk. Bake 3 hours. Serve hot with hard sauce.
78Crumble Pudding
1 c. ground nuts	1 tsp. baking powder
1 c. ground dates	Pinch salt
14 c. bread crumbs	3 eggs
% c. sugar
Mix ingredients in order given, reserving the whites of the eggs. Beat the whites of the eggs to a stiff froth and add last. Bake in a shallow greased pan very slowly for half hour. Serve with berries, whipped cream, or sauce.
Mrs. H. P. Corley.
Cold Chocolate Pudding
1 c. soft stale bread crumbs 2 egg yolks 3 tsp. ground chocolate	14 tsp. salt
1	c. sugar	% tsp. vanilla
2	c. milk
Add bread, chocolate, and sugar to milk, reserving 1/2 cup milk. Cook until smooth paste is formed. Beat yolks; add remainder of milk, butter and salt. Stir into hot mixture. Cook until thick; add vanilla. Bake 20 minutes in buttered pan. Cover with meringue. Brown and serve cold.
Mrs. Charles Bley.
Rice Pudding
1	or 1% c. cooked rice	2 eggs
1A tsp. salt	1 tsp. vanilla or little grated
2	c. milk	nutmeg
1/2 c. sugar
Beat eggs slightly with sugar and salt; mix rice and milk thoroughly and add to eggs; then add flavoring. Pour into buttered baking dish, set in pan of warm water and bake in moderate oven until a silver knife run through the pudding comes out clean.
Quince Pudding
2	c. flour	Water to make smooth bat-
3	tsp. baking powder	ter (not too stiff)
2 tbsp. warm water	1 c. quince preserves
Little salt
Sift flour, baking powder and salt together and add butter and water. Then stir in the preserves. Bake quickly; sift sugar over top when nearly done. Serve with whipped cream well sweetened.
E. R. L.
79Creamy Rice Pudding
1	qt. milk	1 tsp. vanilla
1J} c. rice	Cinnamon or nutmeg and
% c. sugar	raisins if desired
14 tsp. salt
Mix all ingredients in a baking dish. Place in a moderate oven to bake, stir occasionally, until rice is thoroughly cooked and pudding is consistency of cream. Serve cold plain or with raisin sauce. The same pudding may be made in a double boiler. Add vanilla last and pour in baking dish and brown in oven.
Mrs. A. Lincoln Barker.
Date Nut Torte
2	eggs well beaten	% c. flour
1 c. sugar	1 tsp. baking powder
1 c. dates chopped	Pinch of salt
1 c. sliced walnuts
Beat eggs well; add sugar, nuts, dates and flour sifted with the baking powder. Mix and turn into a layer cake tin and bake in a moderate oven about 30 minutes. Set on top grate, as it burns easily. When cool serve in small pieces in sherbet glasses and cover with whipped cream.
Mrs. Charles Fender.
Cottage Pudding
1A c. butter	2% c. flour
% c. sugar	4 tsp. baking powder
1 egg	1A tsp. salt
1	c. milk
Cream sugar and butter; add egg well beaten. Mix and sift flour, baking powder and salt; add alternately with milk to first mixture. Bake 35 minutes. Serve with any desired sauce.
Chocolate Bread Pudding
2	c. bread crumbs	2 squares melted chocolate
2 c. scalded milk	1 tsp. vanilla
% c. sugar
Soak bread crumbs in milk, then add other ingredients in order given. Mix well and bake in buttered dish 1 hour in moderate oven. Serve hot with whipped cream or hard sauce.	E. R. L.
80Bread Pudding
3 eggs	1/& tsp. cloves
1 c. sugar	1 c. bread crumbs
14 tsp. cinnamon	1 tsp. vanilla
Beat egg yolks and sugar; add crumbs and spices, vanilla and well-beaten egg whites. Bake 20 or 30 minutes. Serve with cream or hot sauce.
Mrs. S. A. MacEachron.
Steamed Chocolate Pudding
1 egg, well beaten	2 tsp. baking powder
1 c. sugar	1 tbsp, melted butter
1 c. milk	1% squares chocolate
114 c. sifted flour	Salt
Steam 2 hours in well-buttered mold or pan. Serve with hard sauce.
Mrs. C. E. McKee.
Plum Pudding
1 lb.	suet, powdered	%	c. fruit juice
1 lb.	raisins	1A	lb. almonds
1 lb.	currants	2	tsp. salt
% lb.	citron	2%	c. brown sugar
14 lb. lemon peel	114	c. bread flour
1 glass currant jelly	2	tsp. cinnamon
1% tsp. mace	%	tsp. nutmeg
10 eggs	1%	tsp. soda
Clean, cut and chop fruit. Combine dry ingredients and fruit. Beat eggs and add liquid and jelly. Combine wet and dry ingredients and steam in covered greased molds 6 hours. This makes 4 pound tins almost full. These may be best stored in the tins in which they are cooked, as the fat hardens when cold. To serve, reheat in the tins in boiling water.
Steamed Fruit Pudding
3 tbsp, butter
14 c. molasses 1% c. flour
14 c. milk
14 tsp. soda
14 tsp. each salt, cloves, cinnamon and nutmeg
1 c. dates or raisins
Mix ingredients in order given and steam from P/2 to 2 hours.	Margaret Deity.
81Honeycomb Pudding
1	c. molasses	1 dessert spoon soda
4 eggs	1 c. flour
% c. sugar	Pinch of every kind of spice
% c. sour milk	and salt
Combine ingredients in order given and steam 45 minutes. Serve with whipped cream.
Mrs. S. A. MacEachron.
Taylor Pudding
% c. molasses or karo
% c. sour milk
% c. melted butter or oil
1 egg
1 tsp. salt
2 c. flour
1 tsp. soda
1 tsp. nutmeg
1 tsp. cinnamon
Sift dry ingredients. Add egg, oil, milk; put in oiled molds and steam l1/} hours. Serve with hard sauce. This will fill 4 small molds.
Bellevue Pudding
2	tbsp, butter, melted	% tsp. soda
% c. molasses	1/z tsp. each cinnamon and
% c. milk	cloves
1% c. flour
Add the melted butter to the molasses. Sift the dry ingredients and add to the molasses and butter a little at a time, alternating with the milk. Steam 1 hour and serve with vanilla sauce.
Mock Christmas Pudding
1% c. milk
% c. stale bread crumbs
1	c. currants
Little candied orange peel
Butter size of an egg
% c. brown sugar
Little salt
2 tbsp, molasses or table syrup
Spice to taste
1 tsp. soda
Boil the milk and pour it over the bread crumbs, then add the other ingredients in the order given. Steam 2 hours and serve hot with any desired pudding sauce.
Mrs. O. S. Loud.
82Carrot Pudding No. 1
1 c. sugar
1 c. ground suet
1 c. ground carrot
1 c. ground potato
1 c. raisins
1 c. currants
1% c. flour
Vz tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
Cover raisins and currants with water, stew until soft and water is absorbed. Sift salt, soda, baking powder and cinnamon with flour. Mix ingredients in order given, turn into buttered pan and steam 3 hours or more. Serve with butter sauce flavored with lemon juice or caramel sauce.
Marguerite Chandler.
Carrot Pudding No. 2
1 c. carrots
1 c. potatoes
1 c. apples
1 tsp. soda 1% c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1A tsp. cloves
1 c. raisins
14 c. mixed candied fruit
1 c. walnuts
114 c. brown sugar
14 c. melted butter
14 c. milk
Grind together the carrots, potatoes, apples and soda. Sift together the flour, cinnamon, nutmeg and cloves. Then mix all the ingredients in the order given and steam 4 hours in a buttered mold.
Strawberry Pudding
1	c. sugar
% c. butter
114 c. flour
2	c. bread crumbs
1 c. sour milk
1 c. strawberry preserves
1	c. ground raisins
2	eggs
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
Cream butter, sugar and eggs; soak bread crumbs in sour milk, then add soda; mix all together, flavor with strawberry and fill pound cans a little over half full. This recipe will fill 3 cans.
Mrs. U. S. Sliter.
83Butterscotch Sauce
l1/¿ c. brown sugar	% c. Karo
4 tbsp, butter	% c. cream
Boil to a thick syrup, or 230 degrees F. and add cup thin cream. Heat until blended.
Mrs. Helen G. Barker.
Chocolate Fudge Sauce
1	c. sugar	1A c. ground chocolate
2	tbsp, flour	1 tsp. vanilla
1A c. water
Mix sugar, chocolate and flour. Add boiling water and cook until it forms a soft ball. Add butter and vanilla. Pour on individual servings of ice cream.
Mrs. Helen G. Barker.
Strawberry Ice Cream
Crush together 3 pints of picked-over strawberries and 1 pint of white sugar. Let stand 2 or 3 hours. Strain to remove seeds. Add 1 quart of cream, not too rich, and freeze. This amount will make about 3 quarts of ice cream and is very delicious.
Lemon Sherbet
3	pts. rich milk	1 qt. sugar
Juice 6 small or 4 large 1 pt. cream lemons
Put lemons in just before freezing.
Macaroon Ice Cream
% pt. cream	2 eggs
% pt. milk	1 c. macaroon crumbs
1 c. sugar	1 tsp. almond extract
Beat eggs, sugar and cream together. Add crumbs, milk and flavoring; freeze.
84
«Maple Parfait
4	eggs	1 tsp. almond or vanilla extract
% pt. maple syrup	1 pt. cream, whipped
Beat the eggs slightly, then pour on them slowly the hot maple syrup; cook until the mixture thickens. Then cool it and add flavoring. Add whipped cream; pour into mold, pack in salt and ice and let stand 4 hours. This serves 6.
Cranberry Sherbet
1	qt. cranberries	3 c. sugar
1	pt. water	3 lemons
Boil together the cranberries and water, then rub through a coarse sieve and add the sugar. Heat until sugar is dissolved. When cold add juice of lemons and freeze. Serve with turkey.
Mrs. A. Lincoln Barker.
Peach Whip
4 egg whites	1 c. sugar (scant)
3־ c. peaches (either fresh % c. water
or preserved
Mash together the peaches and sugar, then add the water and lastly the egg whites beaten stiff. Freeze.
Lemon Ice
4 c. water	% c. lemon juice
2	c. sugar
Make a syrup by boiling water and sugar 20 minutes; add lemon juice and cool; strain and freeze.
Orange Ice
4 c. water	% c. lemon juice
2 c. sugar	Grated rind of 2 oranges
2 c. orange juice
Make syrup of water and sugar, boiling 20 minutes; add fruit juice and grated rind; cool, strain and freeze.
85Sicilian Sherbet
1 can peaches
1 c. sugar
2 c. orange juice
2 tbsp, lemon juice
Press peaches through a sieve, add sugar and fruit juices and freeze.
Grape Sherbet
Juice of 2 oranges
Juice of 2 lemons
2 c. sugar
1 qt. grape juice
14 box gelatine
1 qt. water
1 c. sugar
3 egg whites or 1 c. pastry cream
Make a syrup of the orange, lemon and 2 cups sugar; then add the grape juice; if grape juice is not sweetened add more sugar to taste. Dissolve the gelatine and 1 cup of sugar in the quart of water and add to the syrup just before it hardens; freeze. As the sherbet begins to freeze add the whites of eggs or pastry cream beaten stiff.
Peach Pudding
1 tbsp, crisco	1 beaten egg
14 c. sugar	14 tsp. salt
1 c. flour	1 c. milk
1 tsp. baking powder
Fill greased baking dish with sliced peaches (fresh or canned); pour over batter and bake in moderate oven 30 minutes. Serve with cream.
Mrs. W. I. Wheaton.
Fruit Fluff
14 pt. cream	1 c. fresh fruit
12 marshmallows
Whip cream, add marshmallows, cut into several pieces each, and the fresh fruit (berries, diced peaches or pears, singty or in combination); sweeten to taste and heap in a berry dish. Serve very cold.
86Cherry Duff
2	c. cherries	1	c. flour
1	c. sugar	2	tsp. baking powder
%	tsp. vinegar	%	tsp. salt
%	tbsp, butter	%	c. milk
Mix flour, baking powder and salt; add butter; mix until mealy; then add milk. Put sugar, fruit and vinegar in bottom of buttered dish; cover with flour mixture and steam 45 minutes. Any berries, peaches or apricots may be substituted.
Drop Pudding of Berries
1 pt. berries	% tsp. salt
% pt. water	1 tbsp, sugar
1 c. flour	2 tbsp, shortening
1% tsp. baking powder	1/2 c. milk
Put fruit and water in 2-quart pan, buttered to prevent scorching. Drop batter by spoonful into boiling fruit. Cover and boil 15 minutes. Uncover and brown in oven. Serve with lemon sauce.
Marguerite Chandler.
Raspberry Charlotte
4 c. fresh bread crumbs	2 lb. raspberries
Sugar to taste	4 tbsp, butter
34 tsp. salt
Butter pudding dish, put in layer of bread crumbs, cover with berries, add sugar. Repeat until dish is full, ending with crumbs. Sprinkle salt over top and dot with butter; cover and bake for 30 minutes. Remove cover and brown.
Individual Dessert
On a square of sponge cake place half a peach filled with raspberries and cover with whipped cream.
Mrs. P. S. Danner.
87Blackberry Pudding
1	c. sugar	2 tsp. baking powder
2	tbsp, butter	1 egg
2 c. flour	1 c. milk
Line pudding dish with blackberries, pour batter in and bake in moderate oven 20 minutes. Serve with sauce made as follows:
2 tbsp, butter	1 egg
4 tbsp, sugar	1 tbsp, hot water
Work butter and sugar to a cream with the hot water; then work in the well-beaten egg gradually. Heat over a tea kettle for 10 or 15 minutes without stirring; then beat to a froth. This batter and sauce can be used for other fruits also.
Miss A. L. Aver ell.
Baked Oranges
Scrub oranges with brush, cut off top, loosen flesh from rind by running sharp knife around. Place in baking pan with water half way up on oranges. Let boil until skins can be pierced with a fork; then place a teaspoonful of sugar on each, or a tablespoonful, according to the acidity, and a bit of butter. Bake until slightly brown. Pour over a sauce made by boiling down the liquor in the pan.
Orange Pudding
1	c. sugar	2 tbsp, cornstarch
Juice of 2 oranges	14 c. cold water
Grated rind of 1 orange 1 tbsp, butter
2	eggs
Mix the cornstarch with the water and egg yolks. Bring the sugar, orange juice, rind and butter to a boil; then add the cornstarch mixture and boil to the desired consistency. If too thick add a little more water. Put in a baking dish; beat whites of the eggs to a stiff froth and add 2 tablespoons of sugar; spread on top of the pudding and brown slightly in a cool oven.
88Banana Snow Whip
3	bananas	1 c. whipped cream
% c. powdered sugar	2 egg whites
2 tbsp, lemon juice	1 c. cocoanut
Slice the bananas and add the powdered sugar and lemon juice. Set in a cold place 1 hour. Mash and beat until light, then add the whipped cream, stiffly beaten whites of eggs and cocoanut. Serve in sherbet glasses and sprinkle with cocoanut.
Mrs. S. A. MacEachron.
Pineapple Delight
% c. marshmallows	1 large can sliced pineapple
1 c. whipping cream
Cut the marshmallows in two. Pour the pineapple juice over and let stand. Cut the pineapple in small pieces (grated pineapple may be used if desired). Just before serving add pineapple to marshmallows and fold in the cream beaten stiff. This recipe serves 6 or 8. This is also fine with canned apricots, walnuts and dates mixed with the cream and marshmallows instead of the pineapple.
Mrs. A. Lincoln Barker.
Banana Meringue
Place in baking dish bananas peeled, scraped and cut in quarters lengthwise and across. Pour over them lemon and pineapple juice, 1 part lemon and 2 parts pineapple. Sprinkle generously with powdered sugar and bake, covered, for half an hour. Take from oven, cover with meringue and brown in cool oven.
E. R. L.
Orange Dessert
1/z doz. oranges	Juice of 1 lemon
1 lb. sugar	Little water
Make a rich syrup by boiling sugar, lemon juice and water; pour over oranges which have been cut in pieces; cool, and serve with whipped cream or grated cocoanut.
89Brown Betty
2 c. bread crumbs	% c. butter
1 c. sugar	2 c. thinly sliced apples
Put a layer of apples in a buttered baking dish and sprinkle with sugar. Add a layer of bread crumbs and season with butter and cinnamon. Repeat until dish is filled. Then pour over 1/2 cup of water, cover and bake slowly for 1 hour; uncover and brown. Serve with hard sauce or cream.
Apple Snow
3 apples	1 tbsp, lemon juice
14 c. sugar	2 egg whites
Pare core and steam apples; press through sieve; cool, add sugar and lemon juice. Beat whites of eggs very stiff; add apples by spoonfuls, beating continually. Serve at once in glasses.
Rice and Apple Pudding
1 c. rice boiled very soft
8 large apples
1 tsp. butter
2 eggs
Sugar to taste
Stew apples and press through a sieve; add to rice, butter, egg yolks and sugar. Bake and put egg whites well beaten on top.
Apple and Bread Pudding
2 c. bread crumbs
5 c. sliced apple
14 tsp. cinnamon
34 tsp. salt
34 c. sugar
14 c. boiling water
4 tsp. butter
1 tbsp, lemon juice
Arrange crumbs and apples in alternate layers in buttered baking dish with buttered crumbs on top. Sprinkle apples with sugar, salt and spice; moisten with water and dot with small pieces of butter. Cover and bake for 1 hour in slow oven. Remove cover and brown. Serve with lemon sauce.Apple Frying-Pan Pudding
4	apples, fried in butter	1 egg
% c. flour	1 tbsp, sugar
14 c. milk	1 tsp. baking powder
Sift dry ingredients. Beat egg, add dry ingredients, thinning with milk while stirring. Sprinkle sugar, butter and spice over apples, pour on batter. Bake in moderate oven about 20 minutes.
Cinnamon Apples
Make a syrup of 5 ounces of red cinnamon candies and a pint of boiling water. Add 6 or 8 apples pared and cored. Cook very slowly until tender, turning often that they may be evenly colored.
Apple Pudding
2	pts. apples, stewed and strained
114 c. sugar
14 c. butter
5	eggs beaten separately
1 c. cream
A little lemon juice and rind
Bake in slow oven about 2 hours.
Mrs. J. W. Buckham.
Apple Meringue
2	c. sweet apple sauce	3 egg yolks
14 tsp. nutmeg	1 tbsp, melted butter
14 tsp. cinnamon	1 tbsp, lemon juice
Add ingredients to hot apple sauce and cook 10 minutes in hot oven in shallow pudding dish. Remove from oven, cover with meringue made of whites of 3 eggs, 3 tablespoons powdered sugar, 1 tsp. vanilla. Brown slightly and serve cold.
Mrs. S. A. MacEachron.
91Marshmallow Baked Äpples
Remove the core but not the peel from large, red apples. Fill the cavity of each apple with marshmallows cut in bits; arrange the apples in a deep pan and pour over them a sugar syrup made by boiling 1 cupful of sugar with 1^ cupfuls of water for 6 minutes and adding ^2 teaspoonful of vanilla. This amount of syrup is sufficient for 6 apples. Cover the pan and bake the apples in a moderate oven until they are tender. Then place a marshmallow on each apple and place in a hot oven just long enough to toast the marshmallows a golden brown.
Cherry Dessert with Angel Cake
1 pkg. cherry jello
1 c. chopped nut meats 1% c. hot water
1 small bottle maraschino cherries
4 large slices angel cake % pt. pastry cream
Dissolve jello in hot water. When it begins to set beat till foamy. Add juice of cherries, cherries cut in small pieces, and nuts. Line a bread pan with 2 slices of cake, pour jello on top, and place other 2 slices of cake on top of jello. When it has set take from mold and cut in cubes. Serve with whipped cream.	E. L. E.
Pineapple Dessert
3	heaping tbsp, gelatin
1	c. boiling water
2	c. whipped cream
2 c. grated pineapple Strawberry extract
2 slices pineapple
Pour boiling water over gelatin; when cool add pineapple and flavoring, then fold in whipped cream. Pour into mold; when firm turn out and decorate with strawberries and sliced pineapple.
Pineapple Whip
1 c. sugar
1 c. of pineapple
c. water
Juice 1 orange and 1 lemon
1/2 pt. whipped cream
1/2 pkg. gelatin
Boil the sugar, 1 cup of water and juice from the can of
92pineapple until the sugar is thoroughly dissolved, then add the orange and lemon juice. Dissolve the gelatin in 1/2 CUP warm water for about 5 minutes and add to the hot syrup; cool. When cold add the gelatin to the whipped cream, add the pineapple cut in small pieces, and pour into molds to harden.
Pineapple Cream
2 tbsp, gelatin	Juice 2 oranges
% c. water	1 c. shredded pineapple
% c. boiling water	1 pt. whipped cream
Soak the gelatin in cold water, then add the boiling water, orange juice and shredded pineapple; sweeten to taste. When cool add the whipped cream and pour into glasses.
Mock Pineapple Mousse
1	can grated pineapple	1 lemon
2	tbsp, gelatin	1 egg white
% c. boiling water	1 c. sugar
Dissolve the gelatin in the water and the juice from the pineapple; add the juice of the lemon and sugar and set aside to cool. Beat with an egg beater until foamy, add the stiffly beaten egg white and mix well; add pineapple; pour into molds and set in a cold place until firm. Serve with whipped cream.
Mrs. F. F. Smith.
Pineapple Marshmallow
1 envelope Knox’s gelatin 2 egg whites
1 c. water	1 small can grated pineapple
1 c. sugar
Soak gelatin in water about 5 minutes, add sugar and allow to just come to a boil. Set aside to cool. Before it becomes too hard, add whites of eggs and beat with Dover beater about 10 minutes; then add pineapple. Nuts may be added if desired.
Mrs. E. R. Crum.
93Lemon Sponge
34 env. Knox sparkling־ gelatin
34 c. cold water
1 c. boiling water
% c. sugar
34 c. lemon juice
2 egg whites
Soak gelatin in cold water 5 minutes; dissolve in boiling water, add sugar, lemon juice and grated rind of 1 lemon; strain and set aside. Occasionally stir mixture and when quite thick beat until frothy. Add whites of eggs beaten stiff and continue beating until stiff enough to hold shape. Mrs. W. I. Wheaton.
Prune Nut Jelly
2 tbsp, gelatin
1 c. cold water
34 lb. prunes
34 c. chopped nuts
Soak gelatin in cold water for an hour. Have ready the cooked and pitted prunes; flavor them with lemon and sugar. Boil prunes, stir into gelatin, then stir in the chopped nuts. Fill jelly mold, cool and serve with cream.
Nesselrode Pudding
5 eggs
1 pt. milk
34 c. sugar
34 box. gelatin
2 tsp. vanilla
24 blanched almonds % c. raisins
34 lb. macaroons
Soak the gelatin in a little milk, then boil the pint of milk, sugar, gelatin and vanilla for a few minutes. Pour this over the beaten yolks of the eggs. Stir until cool, then add the almonds, chopped raisins and crumbled macaroons. Lastly add the beaten egg whites and pour into a mold.
Mrs. C. F. Eldridge.
Almond Dessert
34 lb. blanched almonds
12 marshmallows
12 candied cherries
6 macaroons
1 rounded tbsp, granulated gelatin
34 c. cold water
1 c. sugar
1 pt. whipped cream
Vanilla
Clip the almonds, marshmallows, candied cherries and macaroons fine with scissors. Dissolve the gelatin in water; add the sugar, heat and stir until dissolved; then set aside
94to cool. When cool add whipped cream to gelatin mixture, and other ingredients, flavor with vanilla and pour into mold.
Mrs. Arthur Thomas Riggs.
Bavarian Cream
1 pt. milk or half milk and % c. sugar
half thin cream	% pt. whipped cream
3	eggs	1 tbsp, granulated gelatin
34 c. cold water
Soak gelatin in the cold water. Cook the yolks of eggs and milk in double boiler, stirring constantly till they coat the back of spoon; add sugar and soaked gelatin. Let the mixture become cold, then add whipped cream and stiffly-beaten whites of eggs, which blend thoroughly with the other ingredients. Turn into wet mold, or divide into dessert glasses. Serve with custard, cream or fruit. (The whipped cream may be omitted and a very nice dessert still obtained.)	Mrs. Ralph Two good.
Neapolitan Pudding
1 tbsp, gelatin	1 tbsp, vanilla
1 c. sugar	2 tbsp, melted chocolate
4	egg whites	Pink coloring
Soak gelatin in cup cold water; add % CUP boiling water and sugar. Pour gradually, while very hot, upon well-beaten whites, beating all the time. Add vanilla and beat until nearly stiff. Divide into three parts. To one part add pink coloring, to another the chocolate, and leave the other white. Put in layers in oblong pan. Serve with whipped cream.	Mrs. W. C. Biasdale.
Spanish Cream Dessert
1 pkg. Knox gelatin	1 qt. milk
3	eggs	8 tbsp, sugar
1 tbsp, vanilla
Soak gelatin in 1/2 CUP cold water, add to milk and bring to boiling point. Beat yolks of eggs and 4 tablespoons sugar, then add to hot milk. Beat whites of eggs with remaining sugar and add this also to hot milk and gelatin. Pour into mold and chill.
95HOUSEHOLD HINTS
Mrs. Chauncey Eldridge
To Remove Stains
Bleaching—-To whiten a faded dress, add a little cream of tartar to the water and boil. Clorax may also be used.
Blood Stains—May be removed with salt water, rub with soap.
Calla Lily Stains—May be removed from cotton or linen by the use of Clorax.
Cocoa Stains—May be removed with tepid water and soap.
Fruit—Rub all fruit stains with camphor before washing or use Clorax on white cotton goods.
Grass—Wet grass stains with buttermilk and hang in the sun; also may use alcohol or Clorax on white goods.
Grease—Use ammonia to remove grease stains from white goods—for silks use benzine.
Ink—Soak in salt and lemon juice before washing.
Iron Rust-_S>oak in salt and milk, or salt and lemon juice. Mildew—Use Clorax.
Paint—Equal parts of turpentine and ammonia will remove paint from clothing.
Scorching—Water and sunshine
Shoe Stains—Borax will remove leather colored stains made by shoes on light colored stockings.
Tar—Rub with lard and plunge in boiling water.
To Set Colors
Green—To set green color soak in alum water and rinse thoroughly.
Lavender—To set lavender or purple soak in vinegar.
Pink, Blue, Black and White—Soak in salt water. Rinse well. Dry in shade.
97Cleansing Cream
2 oz. white Castile soap 1 oz. glycerine
2 oz. ammonia	1 oz. ether
1 oz. alcohol	2% qts. hot water
Cut soap very fine and put over the fire in a pint of hot water to dissolve. As soon as thoroughly melted add the 2% quarts of hot water; when nearly cold stir in the ammonia, alcohol, glycerine and ether. Bottle when cold. This cream will keep indefinitely and will remove grease spots from clothing, carpets or any woolen textures, paint from furniture and ink from paint. It will not injure the fabric.	Mrs. George Lenjestey.
Common Suggestions
A lemon will give nearly double the quantity of juice if it is heated thoroughly before squeezing.
Rub the inside of a chicken with lemon to whiten the flesh and make it tender.
Rinse celery with a little lemon juice to prevent discoloration; also apple.
Soak wilted or old vegetables in cold water to which a slice of lemon has been added and in an hour they will be as fresh as when gathered. Especially good for lettuce, spinach and parsley.
The juice of half a lemon taken daily in water before breakfast will cure biliousness.
The most severe case of hiccoughs can be cured by taking lemonade until relieved.
Sliced lemon in stewed prunes is a great addition.
One teaspoon lemon juice in the water in which rice is boiling will keep the grains separate.
Lemons immersed in water will keep indefinitely. The water shoul dbe changed every few days.
Half a lemon dipped in salt will do all the work of oxalic acid in cleaning copper boilers, brass, etc.
98General Suggestions
Air in the sick room may be purified and flies driven out by pouring a small quantity of carbolic acid into a very hot pan and placing in the room.
When a kettle begins to boil over, grease the rim lightly all around with butter. The contents will touch this danger line but will not pass it.
When boiling macaroni, grease the sauce pan first—it is less likely to burn.
Slightly burned vegetables will lose the burnt taste if the sauce pan is immediately set into cold water.
Cake will keep fresh and moist if two apples are placed in the cake box and renewed when shriveled.
Cauliflower should be boiled with the stalks up to prevent discoloration. A piece of dried toast added in the water will absorb much of the odor.
Clothes sprinkled with hot water and rolled lightly may be ironed in two hours.
Coffee. A pinch of salt in the coffee while boiling greatly improves the flavor. This applies also to chocolate.
Compresses made of hospital gauze or absorbent cotton retain heat or cold much longer than other substances.
Corn on the cob will not turn yellow when boiled if a teaspoonful of vinegar is added to the water. This will also make the corn more tender besides keeping it white.
Curtains. To slip a brass rod in a freshly starched curtain, put a thimble over the end of the rod to avoid tearing the curtain.
Eggs, with cracked shells may be boiled without danger of the white boiling out if they are first wrapped in tissue paper. As soon as the paper becomes moist it will cling so tightly to the shell that the cracks are effectively closed.
Eggs to be hard boiled should be put into boiling water for twelve minutes and then immediately into cold water to prevent their turning black.
99Jelly made with gelatine should be covered while cooling. This is important because gelatine is used by bacteriologists for collecting germs.
Milk ):aken before or after a bitter medicine will absorb the ./Pastes quicker than anything else. One-half a glass of xjujUr taken slowly will relieve heartburn almost immediately. Pour boiling water over an aluminium saucepan before heating milk or making cream gravy to prevent it sticking.
Odor of paint may be destroyed by placing in the room a basin of water with sulphuric acid in it. Odors rise to the top shelf—keep all butter, milk and eggs on the bottom shelf and anything with an odor on the top shelf of the ice box.
Paint may be softened and cleaned from a paint brush by heating vinegar to the boiling point and allowing the brush to simmer in it for a few minutes, then wash well in strong soap suds and the brush will be like new.
Picture Puzzles for the children on rainy days may be made from magazine pictures mounted on pasteboard and then cut into irregular pieces.
Polish. To bright copper, rub with salt and vinegar.
Shoes. New shoes may be made more comfortable by moistening the lining of the shoes, or the stockings worn, with alcohol and wear th eshoes while drying. Shoes, patent leather or russet, may be cleaned with white vaseline; rub with absorbent cotton after applying the vaseline with the finger tips.
Silverware does not become tarnished when a piece of gum camphor is placed in the chest where the silver is kept.
Tired feet or a tired body may become rested if bathed in a strong solution of Epsom Salts.
Threads in linen are more easily pulled if a damp cloth is run along the line where the threads are to be drawn. In drawing threads for hemstitching or drawn work, wet a small brush, rub it on a cake of soap and then on the threads you wish to draw and they will come out easily and without breaking.
100LUNCHEON DISHES
Cheese and Egg Dishes
I.	Value: May be used as meat substitute.
II.	Eggs should always be cooked below boiling point of water.
III.	One pound of cheese equals two pounds of meat in nutritive value.
Pigs in Blankets
24 large oysters	Pepper
12 thin slices fat bacon	Juice one lemon
Sprinkle oysters with pepper and pour the lemon juice over them. Roll up 2 oysters in each slice of bacon and skewer with toothpicks. Have the blazer or broiler very hot; put the oysters in and broil until the bacon is crisp. Serve on toast.
Mrs. James S. Brown.
Tomato Shrimp Entree
2	tbsp, butter	1 pinch soda
2	tbsp, flour	% tsp. salt
1	c. milk	Shake cayenne
1	c. strained tomatoes	2 cans shrimps
Melt butter, add flour, then stir in milk. Add pinch of soda to hot tomatoes and add tomato to cream sauce. Lastly add shredded shrimps and flavoring. Serve immediately on toasted crackers, in ramequins or in patties.
Sardine Canapes
Remove bones from a can of sardines, then rub to a paste with a little butter or cream and season with a little Worcestershire sauce and a few grains of cayenne. Spread circular pieces of toasted bread with sardine mixture and place a stuffed olive on center of each.
103Peanut Butter Loaf
1 c. peanut butter
1 c. mashed potatoes
1	egg
2	tbsp, chopped parsley
2	tsp. salt
2 tsp. grated onion
Pinch of nutmeg, paprika
Bake in hot oven 35 minutes.
Conservation Loaf
1	egg	1	can solid pack	tomatoes
% c. bread crumbs	1	medium onion
% c. ground nuts	1	tbsp, fat
% c. cooked rice	Salt and pepper
Brown the onion in the fat. Drain tomatoes; mix together tomatoes, dry ingredients, onion, seasoning, and lastly the beaten egg. Pour over the loaf the juice of the tomatoes slightly thickened and seasoned with salt and pepper. Bake in a moderate oven about 20 minutes.
Miss A. L. Aver ell.
Cereal and Nut Eggs
Left over cereal	Onion juice
2	c. nuts	Parsley, paprika
1	egg	Salt
Mix cereal with nuts, add seasonings, and egg, beaten. Form into balls, roll in fine bread crumbs, dip in egg, roll in crumbs again, then bake 1/2 hour, basting often with butter and water. Serve with brown or tomato sauce.
Omelet
1 egg for each person to be 1 tsp. melted butter to each served	egg
1 tbsp, cold water to each Salt and pepper
egg
Melt butter in pan in which omelet is to be baked. Separate eggs; beat the yolks with water and seasoning; then the whites until firm and dry. Fold whites into beaten yolks and pour the mixture into the pan, cooking slowly for five minutes on top of stove, being very careful not to burn.
104Put into a moderately hot oven and cook 20 to 30 minutes, according to size of omelet.
This plain omelet may be varied by frying out bacon fat from a sufficient amount of bacon for the number of persons to be served. Remove the fried bacon when egg mixture is placed in pan, and lay the strips of bacon on top of the egg mixture covering lightly with the egg.
The plain omelet may also be varied by serving with fruit sauce or jam, or a highly seasoned white sauce may be poured over each portion.
Miss Helen Fancher.
Welsh Rarebit
Butter size of walnut
14 lb. rich cream cheese
1 tsp. Colman’s mustard
14 tsp. salt
1A c. milk
1 egg
Sprinkle cayenne pepper or chili powder
Melt butter and cheese; add seasoning; add milk slowly, stirring rapidly. When it has cooled slightly add beaten egg and cook until smooth.
Mrs. James S. Brown.
Cheese Pudding
2	slices buttered bread, cut in 1 pimiento, cut into small cubes	pieces
% c. sliced or chopped cheese 1/2 tsp. salt
2 eggs	2 c. sweet milk
Mix the first three ingredients in the order given. Then add the milk and salt to the well-beaten eggs and pour this mixture over the bread and cheese. Bake in a moderate oven till the pudding is well puffed up.
Mrs. H. H. Kelsey.
Fondue
1 c. milk	1 c. soft bread crumbs
1 c. soft cheese crumbled	Salt and paprika
Place in sauce pan and stir. Season. When cheese is melted and milk absorbed, serve at once.
Mrs. M. B. Fisher.
105Cheese Croquettes
Make a cream sauce of
2	tbsp, butter	1 c. milk
3	tbsp, cornstarch
Beat into this 1 egg. Season. Add 2 tablespoons cheese, cut in pieces. When melted, remove from fire. Stir in 11/2 cups grated cheese. Cool. Shape into balls. Roll in cracker crumbs. Fry in deep fat.
Scalloped Cheese
2 c. bread crumbs	1	tsp. salt
2 c. cheese cut fine or grated 1 tbsp, butter
V/2 c. milk	3	eggs, well beaten
Bake 30 minutes in slow oven.
Adelaide D. Hull.
Cheese Souffle
2	tbsp, butter	% tsp. salt; shake of cayenne
3	tbsp, flour	% c. grated cheese
¥2 c. scalded milk	3 eggs
Melt butter and add flour; mix and add scalded milk; add salt, cayenne and cheese. When cheese is melted remove from fire and add the yolks of eggs, beaten until lemon colored. Cool mixture, cut and fold in beaten whites. Pour into buttered baking dish and bake 20 minutes in slow oven. Serve at once. (An excellent lunch dish.)
Cheese Straws
1	c. flour	1 tsp. baking powder
2	c. grated cheese	Pinch of salt
1 tbsp, butter
Sift the baking powder, salt and flour, then mix the butter and cheese in with spoon. Add enough cold water to roll as a pie crust. Cut in strips and bake a light brown in a hot oven.
Mrs. C. F. Eldridge.
106French Omelet
4	eggs	Pepper
4	tbsp, milk or water	1 tbsp, butter
1/2 to % tsp. salt
Separate the eggs. Beat yolks until thick and lemon colored. Add the seasonings and liquid and mix until well-blended. Beat egg whites until stiff. Fold lightly into first mixture. Melt butter in a hot omelet pan without browning. Turn in the eggs, shake pan gently and as egg thickens, lift it gently with a knife, letting the uncooked part run underneath. The omelet should slip on the pan without sticking anywhere. When creamy all through, roll it up. Hold a hot platter over the edge of the pan and turn pan and platter over so that the omelet will fall in the center of the platter, or lift it out on broad knives. Garnish with parsley. This omelet should be served at once or it will fall.
Oyster Omelet
6 eggs	1 tbsp, butter
100 California oysters	1 tbsp, flour
1 onion	Salt, pepper
Beat all ingredients together, except oysters. Pour into pan over slow fire. When it begins to thicken pour in oysters and fold over.
Egg Rarebit
1 pt. strained cooked tomatoes
3	eggs
% tbsp, butter
1 chopped onion 1/2 lb. cheese Salt
Melt butter, then put in onion. Cook and add tomatoes. Let boil. Add grated cheese and stir till smooth. Beat eggs and stir in last. Stir all smooth. Spread on hot buttered toast.
Eggs a la Cream
Boil 6 eggs for 20 minutes. Take off shells, cut in two lengthwise, place on a platter garnished with parsley. Pour over dressing made as follows:
1■ pt. milk	1/2 tsp. salt
1 tbsp, butter	1 tbsp, flour
Mix butter, flour and salt. Add to boiling milk. Cook till it thickens slightly.
107Egg Nests
One egg for each person	One slice buttered toast for
served	each
Separate eggs, beat whites very stiff. Keep yolks whole. Heap up beaten white on toast, dipping edges in hot water. Add yolk to depression on top. Sprinkle lightly with salt. Dot with bits of butter. Place in hot oven till white delicately browns.
Creole Eggs
1 tbsp, onion
1 tbsp, green pepper
1 tbsp, mushrooms
1 tbsp, capers
5 eggs
2 lb. can tomatoes
2 tbsp, butter
1 tsp. salt
Melt the butter in a pan, add the onion and peppers, cook 3 minutes, add tomatoes, capers, salt and mushrooms, and the beaten eggs, stir until thick and serve on buttered toast or salted crackers.
Mrs. F. F. S.
Chicken
1 c. chicken broth
1	c. thin cream
2	tbsp, butter
2 tbsp, flour
% tsp. salt
1A tsp. pepper
a la King
3	c. cooked chicken
4	egg yolks or 2 whole eggs % green pepper, shredded
% pimiento, shredded
1 c. mushroom caps
1 tsp. lemon juice
Melt butter, add mushrooms and shredded green pepper and cook about 5 minutes over a slow fire so the butter will not burn; add flour and seasonings, mix well, then add cold chicken stock and milk, stir constantly until creamy. Set dish over hot water, add chicken sliced or cut in cubes, and pimiento; let cook till hot, then add well-beaten eggs and seasonings. Serve on toast with a layer of asparagus and lettuce leaves.
Mrs. E. 0. Essig.
Cecils
1 c. cold roast beef or rare steak chopped fine
1 tsp. minced onion
1 tsp. Worcestershire
2 tbsp, bread crumbs
1 tbsp, melted butter
1 egg
Salt and pepper to taste
Shape like croquettes, roll in flour, dip in egg, and finally in bread crumbs. Fry in deep hot fat. Drain and serve w׳ith tomato sauce.
108Tomato Sauce
1 c. strained tomato juice 2 tbsp, butter
% tsp. onion juice	2 tbsp, flour
Salt and pepper
Rub together flour and butter. Add other ingredients and simmer 5 minutes.
Mrs. E. 0. Essig.
Rice Croquettes
1/z c. rice	% c. grated cheese
1 egg	1 tbsp, melted butter
Salt to taste
Form into croquettes, roll in flour, and fry in deep hot fat. E. L. E.
Mock Crabs
14 c. butter
1/2 c. flour
% tsp. mustard 1% tsp. salt
14 tsp. paprika
114 c. milk
1 can corn
1 egg
3	tsp. Worcestershire
Melt the butter, add flour, mustard, salt and paprika, and gradually the milk. Turn in the corn, add the eggs slightly beaten and the Worcestershire sauce. Pour into a buttered fireproof dish, cover with one cupful cracker crumbs mixed with 2 tablespoons melted butter, and bake till browned.
Mrs. James S. Brown.
Rice Croquettes with Jelly
14 c. rice	14 tsp. salt
14 c. boiling water	Yolks 2 eggs
1 c. scalded milk	1 tbsp, butter
Wash rice, add to water with salt, cover and steam until rice has absorbed water. Then add milk, stir slightly with a fork, cover and steam until rice is soft. Remove from fire, add egg yolks and butter. Spread on a shallow plate to cool. Shape in balls, roll in crumbs, then shape in shape of nests. Dig in eggs and crumbs. Fry in deep fat—put cube of jelly in each croquette.
109Kansas Sunflowers (Corn Meal)
% c. yellow corn meal	1 tsp. salt
3	c. water	Ripe olives
Cook corn meal in the following manner as for mush: Have 2 cups water boiling in inner part of double boiler. Add to this corn meal soaked for a few minutes in 1 cup cold water. Boil at least 2 hours in double boiler—done the night before it is to be used. Turn from mold next morning when it is set. Slice in slices about 1/2 inch thick. Cut with doughnut cutter and fry delicate brown in Mazola. Serve with olive in the center.	Mrs. C. H. Hjul.
Southern “Corn Dodgers״
1	c. corn meal	Salt
2	tbsp, shortening
Mix and pour on scant pint of boiling water and stir until smooth. Let stand for few minutes, then fry like hot cakes —good for breakfast with bacon or ham.
Spider Corn Cake
114 C. yellow corn meal
14 c. flour
1 c. sweet milk
1 c. sour milk
1	tsp. soda dissolved in
sour milk
14 c. sugar
% tsp. salt
2	eggs
Set frying pan on stove; butter well. When hot, pour in mixture; add 1 more cup of sweet milk, but do not stir it in. Bake 20 to 30 minutes. Serve whole on hot platter. To be eaten with butter and syrup.
Mrs. E. B. Mead.
Spoon Bread
(Old Southern Recipe)
2 c. water	1 tbsp, shortening
1 c. milk	2 eggs
1 c. corn meal
Mix water and corn meal, bring to the boiling point and cook five minutes. Beat eggs well and add with other materials to the mush. Beat well and bake in a well-greased pan for 25 minutes in a hot oven. Serve from the same dish with a spoon. Recipe is enough for six. Syrup is good on it. Mrs. A. L. Barker.
110MEATS
Mrs. R. S. French
I.	Meat should be removed from the paper as soon as it comes from the market.
II.	Meat should be cleaned with a damp cloth. Never let stand in cold water.
III.	Remove skin from cuts of lamb and mutton to avoid
a strong flavor.
IV.	Undercooked pork is injurious.
V.	Ground round steak is preferable to Hamburg as
far as flavor and quality are concerned.
VI.	Value: tissue building food.
VII.	Meat should be uniform in color, firm and elastic to the touch. The tender cuts are the most expensive, but the cheaper cuts are the most nutritious and highly flavored.
VIII.	Sauces and gravies have a layer of fat on top when more fat is used than flour. The flour and fat should be used in equal quantities; allow from 1 to 2 tbsp, each to a cupful of liquid, according to the thickness desired for the sauce.
113Boiled Leg of Mutton
Wipe the meat and cover with boiling water and let boil 5 minutes. Then remove scum and let simmer over a slow fire until meat is tender. When about half done add 1 tablespoon salt, 12 peppercorns, small piece bay leaf, stalk of celery, sprig of parsley, % onion, small carrot and small turnip. When done remove meat to hot!״ platter and garnish bone with paper frill, and slices of cooked vegetables cut in fancy shapes.
Caper Sauce
% c. butter	1% c. mutton stock
3 tbsp, flour	1/2 c. capers
1 egg yolk
Melt butter in pan, add flour, then gradually add the mutton stock free from fat. Add capers and egg yolk slightly beaten.
Rib Roast of Beef
Wipe a rib roast, and put on rack in baking pan, sprinkle well with salt and pepper and dredge meat and bottom of pan with flour. Place in a hot oven, and when slightly browned, reduce the heat and baste every 15 minutes with the fat in the pan. A 5־pound roast cooked rare requires about 1 hour, a 10-pound roast IJ/2 hours.
Brown Gravy
Remove all but 3 tablespoons of fat from the pan, add to this 3 tablespoons of flour and stir until well browned. Pour on gradually, stirring constantly 1% cups boiling water. Bring to boiling point and season with salt and pepper, then strain.
Stuffed Steak
1 flank steak	% tsp. sage
1 c. soft bread crumbs	1/s tsp. pepper
% tsp. salt	2 tbsp, grated onion
% c. melted butter	Strips of bacon or salt pork
Mix crumbs and seasonings with melted butter. Place dressing in center of steak, roll and tie in shape. Dredge with flour, place strips of bacon or salt pork over top, and place in moderately hot oven; baste several times. Serve with a brown gravy.
114Deviled Steak
1 flank steak or equal quantity 1 small tsp. mustard
of round steak	14 tsp. pepper
1	large onion	1 tsp. salt
2	or 3 tbsp, drippings	3 tsp. vinegar
Ketchup, bay leaf, chili
powder, if desired
Slice onion and brown in drippings; remove the onion. Cut steak in pieces, roll in flour, and brown in hot drippings. Remove the browned pieces of steak to casserole; put in skillet in which the meat has been browned the mustard, pepper, salt and vinegar; add ketchup, bay leaf and chili powder, if desired. Thicken with flour to the consistency of gravy, pour over the meat in the casserole and bake about 1% hours in a slow oven or a fireless cooker.
Mrs. W. G. Lenjestey.
Beefsteak Slip
1 lb. round steak	4 medium-sized potatoes
5 carrots	(sliced)
1 bell pepper	% can tomato sauce
1 tsp. dry mushrooms
Cut the steak into small pieces and brown in frying pan, then make a brown gravy by adding water and thickening. Add the other ingredients and cook until done. Place in a baking dish and put on top small squares of pie crust, about the quantity necessary for one crust of a pie, then place in oven and bake until crust is well done.
Mrs. F. W. Stemm.
Baked Steak
Rub both sides of a thick tender steak with salt and pepper. Put in a pan that has a few slices of bacon; cover the top of the steak with thin strips of onion and pepper, slices of tomato, a little garlic, a few strips of bacon and dot with butter. Bake 20 minutes in a rather hot oven. Take out the steak and to the drippings in the pan add 3 or 4 tablespoons ketchup and 3 tablespoons Worcestershire sauce. Heat and pour over the steak.
Mrs. W. H. Stoddard.
115Swiss Steak
Round steak, % in. thick 1 onion
1 large carrot	Salt and pepper
Flour
Dredge steak with flour and pound thoroughly with edge of saucer. Sear quickly in hot fat; place carrot and onion chopped fine on top of steak; add water to nearly cover; simmer in covered pan or casserole 2 hours. One pound of steak will serve 4 persons.
Mrs. W. C. Biasdale.
Plain Steak and Yorkshire Pudding
Put a top round steak, cut thick, in a roaster about 15 minutes before serving dinner, leave in oven about 5 minutes. Then have ready a batter made as follows:
Yorkshire Pudding
2 eggs	2 tsp. baking powder
1	c. milk	% tsp. salt
2	c. flour
Mix the above in order given. When the steak has been in oven 5 minutes pour the batter all over it and cook 10 minutes.	Mrs. R. T. McClelland.
Beef "Birds־ ״
2 lbs. round steak	1 c. dressing (as for fowl)
% lb. raw ham
Cut steak in pieces the size of hand. Cut ham into small strips. On each piece of steak lay 1 tablespoon of dressing and 1 strip of ham. Roll and tie with string or fasten with toothpick. Drop in boiling water enough to cover. Cook slowly, well covered.	Mrs. M. B. Fisher.
Beef Birds
Cut round steak sliced thin into pieces about 3 inches square; season with salt and pepper and pound into each piece all the flour it will hold; then roll up each piece and
116fasten with toothpicks. Melt suet in baking dish and brown birds well on top of stove, sprinkling well with flour. Add water to almost cover, place in oven and bake slowly for several hours. These may be made on Saturday and reheated for Sunday dinner.	Mrs. Francis F. Smith.
Veal Loaf
2 lbs. lean veal	% pt. veal stock
Salt and pepper	Hard-boiled eggs
2 tsp. melted butter
Boil veal in enough water to cover until tender, grind very fine; season with salt and pepper and butter; moisten with stock. Pack in an oblong greased mold and with a continuous row of hard-boiled eggs placed end to end through center of loaf. Cover and bake in moderate oven y¿ hour. Slice and use when very cold.
Mrs. C. Y. Roop.
Meat Loaf
2 lbs. round steak, ground 1 egg
14 lb. salt pork, ground	Salt and pepper to taste
2% c. milk or water	Onion if liked
1 c. crackers or bread crumbs Parsley
Soak the bread crumbs in the liquid; add with egg to meat; add seasoning. Beat all together vigorously with potato masher until doughy. Put into a deep baking dish and bake from 1 to 1J/2 hours.
Mrs. Francis F. Smith.
Meat Loaf with Spaghetti
Hamburg for meat loaf 1 can tomato puree
1	pkg. spaghetti	1 green pepper
% c. Wesson oil	1 onion
Make meat loaf as usual and place in bottom of roaster. Cook spaghetti in salted water and place around meat. Add oil, ground pepper, tomato puree and chopped onion. Bake 2 or 3 hours in a slow oven.
Mrs. S. A. MacEachron.
117Tamale Loaf
1	qt. milk	.	2 cans Del Monte hot sauce
2	c. cornmeal scalded in 1 pt. 1 c. ripe olives
hot water	Salt and cayenne
2 lbs. hamburg steak
Mix ingredients in order given and bake 45 minutes. Mrs. Mattie Parker.
Zaliveri
1 pkg. noodles
1% lbs. hamburg
1 can tomatoes
1 onion
2 green peppers
1 can corn
1 small can ripe olives
1/z c. grated cheese
Cook the noodles in salted water, put the hamburg in a pan with a little oil, add the tomatoes, onion, peppers, noodles, and corn and salt to taste and cook together 10 minutes. Take from stove, add the olives and cheese, put the mixture in a baking dish and pour over it the liquid from the olives, put grated cheese on top and bake 30 minutes. Served with baked potato.
Mrs. F. F. S.
Spanish Rice
% c. rice	1/2 lb. hamburg
1 c. water	Salt, pepper, onion to taste
1 c. tomato, strained
Mix all together and bake % hour, stirring a few times when it first starts to bake. If too thick a little more water may be added.
Mrs. F. F. Smith.
Potatoes and Mutton Chops
5 potatoes	5 mutton chops
Peal and slice potatoes thin. Place in baking dish. Salt. Cover with water. Bake in oven till partly done. Cover with chops and return to oven. When done on one side, turn chops.
Mrs. M. B. Fisher.
118Southern Lamb Chops
Season chops with salt and pepper. Place on top of each chop a thin slice of onion and on top of that a thin slice of lemon. Cover generously with tomato catsup and bake about % hour in a medium oven.
Baked Pork Chops and Liver
Scald the liver and soak a short time. In a baking dish put alternate layers of pork chops and liver. Season with onion, salt and pepper, and sprinkle each layer with flour. Almost cover with boiling water, and bake 1 hour or until meat is tender.
Fay Rushjorth.
Stuffed Pork Chops with Baked Apple
Buy pork chops thick and large, and have the butcher cut them for stuffing. Make a regular stuffing of bread or cracker crumbs, milk, sage, salt and pepper. Fill each chop where it is cut; take 1 or 2 stitches in opening; sprinkle with salt and pepper; bake in a slow oven for 2 hours. Serve each chop with an individual baked apple.
Home-Made Corned Beef
Select a piece of fresh beef which suits your family’s taste—brisket, rump or plate, according as you wish it, fat or lean. About 5 pounds is an average amount. Fill the kettle in which you wish to boil the meat about 2-3 full of water. Measure with a medium sized cooking spoon, but larger than a tablespoon, 2 rounding spoons of sugar and 3 rounding spoons of salt; add a piece of saltpetre the size of a pea; dissolve thoroughly in the water. Wash the meat, place it in the kettle, being sure it is entirely covered with the brine. Let stand 24 hours, then boil it slowly in the same brine 3 hours or more until tender. Remove from the kettle, pull out the bones, cut out all pieces of gristle that can be reached. Place meat on a large plate or board, cover with another, and place weight on top of that. When perfectly cold it will slice like cheese.
Mrs. W. G. Lenjestey.
119Mutton and Barley
1 lb. mutton	4 potatoes
% c. pearl barley	5 onions
Salt	Celery top or other herbs
Cut mutton into small pieces. Brown with onion in fat. Add 2 quarts of water and the barley. Simmer 1% hours. Add potatoes. Season. Cook hour.
Mrs. M. B. Fisher.
Egg Plant with Mutton
1 egg plant, medium sized 1 can tomato soup
1 lb. mutton chopped fine or
ground
Peel egg plant and cut into about y2-inch cubes. Mix all ingredients and put in baking pan. Add a little water— to cover. Bake until egg plant is soft.
Mrs. M. B. Fisher.
Pot Roast with Spaghetti
Put small pot roast on and sear an hour with bay leaf, garlic, thyme, sage, parsley, celery or celery salt. Put in 1 can of puree or strained tomatoes. Have dry mushrooms soaking and put these in with tomatoes. Let cook until meat is done. Button mushrooms will do.
Cook macaroni or spaghetti in salted water. To serve, place in deep dish, using gravy alternately with macaroni; on top grated cheese.
Mrs. E. R. Crum.
Arabian Stew
6 lean pork chops	1 green pepper
6 tbsp, rice (raw)	44 tsp. pepper
1	large onion	3 tsp. salt
2	tomatoes	3 c. hot water
Sear the chops on both sides in a hot frying pan, then remove to a casserole. On each chop place 1 tablespoon rice, a slice of onion, a slice of tomato (or the equivalent in stewed tomato), and 2 strips of green pepper. Add the hot water, cover and bake from 3 to 4 hours in an oven registering 350 degrees F.
120Spanish Stew
1	lb. round steak, chopped
2	c. bread crumbs
2 eggs
1 tsp. salt
14 tsp. pepper
1	large onion
2	c. tomato
1	carrot, chopped fine
2	onions, chopped fine
2 green peppers, chopped fine
Mix steak, crumbs, eggs, salt, pepper and onion. Form into small balls 1 inch in diameter. Drop into a mixture of remaining ingredients; cook slowly for almost 1 hour. Add water if there is not enough liquid. This is a wonderful family dish. Recipe serves 6.
Mrs. Don I. Cone.
Meat Balls
2 lbs. hamburg steak
6 soda crackers (rolled fine)
1	small onion, ground fine ¥2 c. grated cheese
Salt
2	eggs
1	tbsp, salad oil
2	tbsp melted butter Small pinch thyme and parsley, chopped fine Few mushrooms
Mix the above ingredients in the order given and form into balls about the size of a walnut; roll lightly in flour. For the gravy, fry about 2 tablespoons of the hamburg steak in a tablespoon of salad oil and 2 tablespoons of butter; add 1 medium onion sliced fine; a few mushrooms, chopped; brown; then add % can of tomatoes; parsley chopped fine; salt and pepper; let simmer about an hour. Add 2 cupfuls boiling water. Drop meat balls into this gravy and boil slowly until done; this will take about 15 or 20 minutes.
Mrs. W. H. Stoddard.
Dolinas
2 lbs. raw mutton, chopped Salt
2 large onions	־ Paprika
¥2 c. chopped parsley	3 eggs, beaten
Cabbage leaves
Mix the above and form in oblong balls. Roll in flour and tie each in a cabbage leaf. Place in baking dish. Cover with meat stock and bake slowly 1% hours. Serve alone or with tomato sauce.
Mrs. M. B. Fisher.
121Frikadellar
1% lbs. raw beef
1/2 lb. kidney
2 eggs
Bread crumbs
Onion
Pepper and salt
Chop beef and kidney fine; add eggs well beaten, bread crumbs, onion salt and pepper. Mix thoroughly. If paste is too stiff add a little milk. Shape into balls and fry in fat until a light brown. Cooked meat may be used.
Veal Croquettes
Cold veal, chopped
1 c. milk
1 tsp. cinnamon
Salt and pepper
Mix together and set aside to thicken. Make into small rolls, roll in egg and cracker crumbs and fry in hot grease. Mrs. Bennett.
Meat Croquettes
1	c. meat minced
2	tbsp, butter
1 tbsp, flour % c. stock or milk
1 egg
1 onion, minced
8 mushrooms (dried or fresh)
1/2 tsp. salt
14 tsp. each pepper and paprika
Saute onion in butter; add flour, then milk, and simmer till thickened. Add seasoning; stir ground meat and mushrooms into onion mixture; stir in egg yolk till set. Take from fire and cool. Form into croquettes; roll in bread crumbs, then in egg white, and again in crumbs. Fry in deep fat. Serve with sauce.
Mrs. E. 0. Essig.
Southdown Croquettes
1/2 tsp. chopped onion
14 c. flour
2 tbsp, butter
1 tsp. parsley
1 c. cold roast lamb cut fine ־ or chopped
% c. potato mashed or chopped Salt and pepper
Cook onion 5 minutes in butter; add flour, stir till blended. Pour on, stirring constantly, 1 cup stock or milk, boil until creamy. Add meat, potato, parsley, salt and pepper. Form into rolls or croquettes; brown in hot fat.
122Tomato Sauce for Croquettes
1/2 can tomatoes	3 tbsp, butter
1 slice onion	3 tbsp, flour
Boil the tomato and onion together 15 minutes, then rub through strainer. Melt the butter in a saucepan and over a slow fire stir in the flour until well blended. Add strained tomato; boil until thick, stirring constantly; season with salt, pepper, paprika or chili powder.
Mrs. W. G. Lenfestey.
Leg of Lamb
Pound the meat until the fibers are well broken. This makes the meat tender and prevents shrinkage in cooking. Rub with small quantity of oil; then with vinegar sufficient to cut oil. Put in roasting pan and brown thoroughly on top of stove. Add small amount of boiling water and roast in moderately hot oven.
Veal Steak with Tomato Sauce
Sear meat with fat in frying pan until brown. Make a tomato sauce of cooked strained tomatoes thickened with creamed flour and butter. Put the meat in a baking pan and pour sauce over it; bake 1/2 hour.
Mrs. F. F. Smith.
Delicious Veal
Cut a veal steak into desirable sized pieces. Dip in bread crumbs seasoned with salt and pepper, then dip in egg, then crumbs again. Brown well on both sides in fat. Cover and cook over a low flame for 10 minutes; then pour over it enough milk to cover and bake slowly in a covered dish in the oven for about 1 hour.
Mrs. F. F. Smith.
123Veal Souffle
1 tbsp, butter
1 tbsp, flour
1 c. hot milk % tsp. salt
Pepper
1	c. chopped veal
¥2 c. stale bread crumbs
2	eggs
Make a sauce of the butter, milk and flour and season with the salt and pepper. Add chopped veal and bread crumbs. Remove from fire, add yolks of eggs beaten light; fold in whites beaten stiff. Bake 30 minutes in buttered mold set in pan of hot water in moderate oven.
E. R. L.
Baked Veal Cutlets en Casserole
V/2 lbs. veal steak
1 c. seasoned stock
2 c. bread crumbs
1 onion
1 egg
1 tbsp, melted butter
1 tsp. salt
1 saltspoon pepper
Lay in a heated, buttered casserole the veal steak; add seasoned stock. Spread over the steak a dressing made of bread crumbs, onion chopped fine, beaten egg, melted butter, salt and pepper. Cover and cook y2 hour in a hot oven, then uncover and brown. Serve with a sour jelly or with spiced gooseberries.
Baked Ham
Wash and scrape thoroughly a small, plump ham. Spak over night. In the morning, put over fire in fresh water to cover, containing 1 quart of cider. Boil until tender, being careful not to overdo. Remove and skin; cover fat with brown sugar; stick with cloves and bake carefully until sugar is brown.
Baked Slice of Ham
Use a slice of ham about 2 inches thick. Put into a baking pan and cover with milk. When it has baked for 1 hour, take out of oven, cover top with brown sugar and whole cloves about 1/2 inch apart. Bake for 1/2 hour or until brown. Serve hot with apple sauce.
124Scalloped Ham and Onions
1% c. minced cooked ham	2 c. thick white sauce or
3	c. cooked onions, chopped gravy
coarsely
Rub casserole with ham fat. Pour in layer of onions; sprinkle with minced ham; pour in layer white sauce. Continue in this way until all is used. Sprinkle top with dried bread crumbs well mixed with ham fat. Bake 30 minutes in moderate oven.
E. R. L.
Ham en Casserole
Slice of ham 2 in. thick 1 turnip
2 onions	% tsp. pepper
1 carrot	1 c. strained tomato
Whole cloves
Dredge the slice of ham with flour and saute brown in its own fat. Brown 2 sliced onions in this fat, also a carrot, scraped and sliced. Place ham in casserole, cover with vegetables; add 1 turnip pared and cut in cubes and half a teaspoon of pepper. Pour on 1 cup boiling water; cover and cook for 3 hours in moderate oven. Half an hour before finished, add 1 cup strained tomato. If desired, whole cloves may be stuck in the ham before placing in the casserole.
Mrs. G. C. Goldthwaite.
“Come Again״ Ham
1	thick slice ham	Milk
Raw potatoes	Spinach
Pepper and salt	Sliced hard	boiled eggs
2	c. bread crumbs
Fry the slice of ham on both sides till half done. Place ham in baking dish; cover with raw sliced potatoes; season with pepper and salt; sprinkle over with bread crumbs; cover with milk. Bake in a moderate oven 1J4 hours. Serve with spinach garnished with the hard-boiled eggs.
Mrs. Julia D. Coates.
125Baked Hamburg Steak
1 lb. hamburg	Vz c. catsup
1 large onion	% c. water
% c. stuffed olives
Place steak in baking pan to form layer about 1 inch thick. Chop onions and olives. Spread evenly on top of steak and pour catsup over it. Add water and bake 15 to 20 minutes.
Mrs. M. B. Fisher.
Chop Suey
1 bunch celery Onion to tajste
1 can tomato soup
1 pkg. noodles % lb. hamburg
Cook all the ingredients separately, then mix and heat through and serve with boiled rice.
Mrs. F. F. Smith.
Lamb Tongues
Lambs’ tongues
1 tsp. salt
1 c. tomato juice
2 tbsp, oil
1 tbsp, flour
1 c. water
Boil the tongues until tender, about 1^2 hours. Peel off white skin while hot; cool; slice thin lengthwise. Drain juice from 1 can tomatoes. Heat oil in frying pan, add flour and cook well; add tomato juice and water, stirring continually. Reheat the slices of tongue in the sauce. Use liquor in which tongues were boiled for broth, adding cooked rice or macaroni.
Sweetbreads
Soak sweetbreads 1 hour in cold, salty water. Take out and dip in boiling water to bleach them. Trim carefully, slice thin, dip in egg, and fry brown in butter or with bacon.
Another method is to cut them in pieces and add them to a cream sauce made as follows:
126Cream Sauce
1	c. scalded milk	2 tbsp, butter
2	tbsp, flour	A few grains of pepper
% tsp. salt
Put butter in saucepan until hot and bubbling. Add flour and stir thoroughly; then add milk, stirring all the time. Add salt and pepper and cook until thick.
Fried Apples and Bacon
8 large apples	6 slices buttered toast
6 slices bacon
Pare and slice the apples fine. Fry bacon in pan; remove to keep warm on covered plate and fry apples, covered, in bacon fat. Stir frequently, cooking slowly. When tender heap upon toast and serve with slice of bacon on the side. Mrs. C. H. Hjul.
Rice and Bacon
2 c. bolied rice	% lb. bacon
Cut the bacon in dice and fry light brown. Mix with rice, including 2 tablespoons of the fat. Add a little milk. Pour into greased baking dish and bake 30 minutes.
Mrs. M. B. Fisher.
Scrambled Rice with Bacon
Bacon	2 tbsp, milk or cream
1	c. cold boiled rice	2 tbsp, tomato sauce
2	eggs
Fry bacon as usual; add rice to the fat and stir with a fork. When rice is hot, add 2 eggs well beaten and 2 tablespoons milk or cream, or 2 tablespoons tomato sauce. Cook until creamy. Arrange rice on center of platter with bacon around the edge.
Mrs. G. C. Goldthwaite.
127Liver Patties
Boil a piece of beef liver until tender. When cold, put through meat grinder, mix with cup mashed potatoes, salt, pepper and chopped onion. Make into round patties and fry until brown. Serve with gravy or fried onions.
Mrs. C. W. Lutzi.
Meats and Their Accompaniments
Roast Beef: Tomato sauce; grated horseradish.
Roast Pork: Apple sauce; cranberry sauce.
Roast Veal: Tomato sauce; mushroom sauce.
Roast Mutton: Currant jelly; caper sauce; mint sauce or jelly.
Roast Lamb: Mint sauce; mint jelly.
Boiled Mutton: Onion sauce; caper sauce.
Boiled Fowls: Onion sauce; currant jelly; cranberry jelly.
Boiled Turkey: Oyster sauce.
Roast Turkey: Cranberry sauce; currant jelly.
Roast Goose: Apple sauce; cranberry sauce; grape or currant jelly.
Venison or Wild Duck: Cranberry sauce; currant jelly.
Boiled Mackerel: Stewed gooseberries.
Boiled Bluefish: White cream sauce; lemon sauce.
Broiled Shad: Mushroom sauce; parsley or egg sauce.
Fresh Salmon: Green peas; cream sauce.
Fried Fish: Tartare sauce.
Shell Fish: Louis dressing.
128PICKLES AND PRESERVES
Mrs. W. C. Prichard
Canning and Presreving
I.	Principles.
A.	Thorough sterilization of jars by boiling.
B.	Avoid rapid boiling of fruit.
C.	Fill the can to overflowing.
D.	See that all air bubbles are removed.
E.	Label jars with name of fruit and date of pre
serving.
II.	Canning Methods.
A.	Hot pack.
1. Material cooked before putting in jars.
B.	Cold pack.
1. Materials cooked after putting in jars.
III.	Syrups.
A.	Heavy:	2 c.	sugar to	%	c.	water.
B.	Thick:	1 c.	sugar to	1	c.	water.
C.	Light:	1 c	sugar to	2	c.	water.
130Solid Cranberry Sauce
4	c. cranberries	3 c. sugar
Add 2 cups boiling water to berries. Cover, boil 6 or 8 minutes; add sugar and boil 5 minutes more.
Strained Cranberry Sauce
1	qt. or 1 lb. cranberries	1 pt. sugar
1	pt. boiling water
Boil cranberries in water till tender. Strain through colander to remove skins. Return to fire and boil 5 minutes. Add sugar and boil another 5 minutes. Put into molds immediately.
M. J. L.
Spiced Cranberry Jelly
1	qt. cranberries	1 stick cinnamon
1	c. boiling water	24 whole cloves
2	c. sugar	6 allspice berries
% c. cold water	Salt
Pick over and wash berries. Add boiling water and let boil until berries are soft. Rub through a sieve and add remaining ingredients. Bring to a boil; let simmer 15 minutes. Turn into a mould and chill.
Pineapple Marmalade
Equal quantities strained apple sauce and grated or finely chopped pineapple. To each pound of pulp add % pound sugar Cook about 1^ hours, or until it thickens.
Grape Marmalade
1 basket Concord grapes
Separate pulp from skins by squeezing with fingers. Put in separate dishes. Boil pulp and strain through colander. Now add the strained pulp to skins, measure and add same quantity of sugar. Boil carefully 1/2 hour until heavy syrup. Put in glasses and cover with paraffin.
131Rhubarb Marmalade
1 qt. rhubarb cut in fine 1 pt. orange pulp—a little pieces	grated rind
3	c. sugar
Boil slowly and carefully until thick.
Orange Marmalade
1 orange and 1 lemon sliced fine. Add three times as much water and let stand overnight. Boil 15 minutes and let stand till next morning. Add sugar cup for cup and 1 extra cup and boil 15 minutes, or until it will jell.
Mrs. E. F. Giesler.
Orange Marmalade
6 large oranges	3 lemons
Slice thin the oranges and lemons. To each pound of fruit add 3 pints of cold water. Let stand 48 hours. Then boil slowly without cover in same water 3 hours. Weigh and add to every pound of fruit and water 1*4 pounds of sugar. Boil % hour or longer until it jellies.
Mrs. H. H. Cozens.
Amber Marmalade
1 orange	1 lemon
1	grapefruit
Shave the above very fine and reject nothing but seeds and core. Measure and add twice quantity of water. Let stand overnight in earthen dish. In morning boil 10 minutes. Let stand until the next morning, then add cup for cup of sugar. Boil until it jellies, about % of an hour. If fruit is large and firm it will make 12 glasses. Cover with paraffin.
Strawberry Jam
4	boxes strawberries	Sugar
2	cans (small) pineapple
Clean and mash strawberries and add pineapple. Measure and for each cup of pulp add cup of sugar. Boil 10 minutes and seal.
132Green Tomato Preserve
2	lb. green tomatoes	1 lb. sugar
Cook until thick. After filling glasses insert 1 or 2 slices of lemon.
Spiced Plum Jam
Use any kind of sour plums. Cut in pieces and cook with pits and skins with just enough water to keep from sticking. When all tender, put through coarse colander to remove pits. Measure fruit and put in clean kettle to keep from sticking. Use equal amount sugar and fruit and enough of all kinds of spices to flavor as desired. Using part brown sugar gives a fine flavor
Mrs. W. C. Prichard.
Fig Jam
10 c. sliced figs	2 lemons
5	c. sugar
Wash, peel and slice figs before measuring. Add sugar and cook slowly until thick and transparent. Wash lemons and cut in paper thin slices. Add to jam. Continue cooking until very thick. Pour into sterilized glasses.
Pear Conserve
5	lb. pears	1 lb. seeded raisins
5 lb. sugar	% lb. walnuts
3	oranges	2 lemons
Peel and cut in cubes the pears; add the sugar and let stand overnight. Drain off the syrup and boil it until thick, then add the pears and the raisins, the juice and rind of the lemons and oranges, and boil slowly about 1 hour, adding the nuts about 10 or 15 minutes before removing from the fire. Put in glasses and cover with paraffin. Peach conserve made this way omitting the raisins is very good.
Mrs. F. F. Smith.
133Ginger Pears
4	lb. hard green pears	1A lb. green ginger root
4 lb. sugar	2 lemons
Peel pears and cut in strips; grate lemon skins, cut lemon in slices; soak ginger root in 1/2 glass of water overnight. Slice it after cleaning, boiling all together for 45 minutes, or until syrup thickens. Pare and slice pears like Saratoga chips. Cook until clear and like preserves.
Miss Anna Averell.
Ginger Pear Conserve
8 c. chopped pears	% c. chopped, crystallized or
5	c. sugar	preserved ginger
4 lemons
Peel, quarter and core pears before chopping. Add sugar, ginger and lemon juice. Cover and allow to stand over night. In the morning cook until clear and transparent and pour into sterilized glasses. When cold seal with paraffn.
Pear Conserve
5 lb. pears	2 lemons
3	lb. sugar	% lb. almonds
2	oranges
Slice pears thin, add sugar and let stand overnight. Pour off juice, add rind of 2 oranges put through meat grinder, juice of the lemons and the almonds blanched and cut fine. Boil well, add fruit, cook slowly until thick.
Mrs. C. E. McKee.
Cherry Conserve
5 lb. cherries pitted and cooked till done
3	lb. (6 cups) sugar
Cook until thick.
1 lb. English walnuts chopped
1 lb. raisins
Juice of 2 oranges
134Cherry Conserve
Equal portions of
Cherries	Nuts
Strawberries	Sugar
Let fruit stand in the sugar over night, then boil down to a jelly consistency (about 5 minutes if you use Certo.)
Mrs. C. C. James.
Cherry Goulash
5 lbs. stoned cherries	Juice of 4 oranges, rind of 1
5 lb. sugar	2 lb. raisins
Mix all together and cook about 20 minutes until thick. Miss Anna Aver ell.
Rhubarb with Figs
3 quarts rhubarb cut in small pieces; 2 cups figs put through food chopper; 2^ quarts sugar, juice and rind of 3 lemons; juice and yellow rind of 1 orange. Boil until thick.
Strawberry or Blackberry Preserve
Wash fruit and drain thoroughly. Measure fruit and use an equal quantity sugar—no water. Cook moderately fast until juice jellies when cold. Put in glasses. Serve with whipped cream. This makes a delicious dessert.
Apricot and Pineapple Conserve
8 c. sliced apricots	4 c. crushed pineapple
3 c. water	6 c. sugar
1 lemon
Stone the apricots, but do not peel. Add water and cook until soft, the nrub through a coarse strainer. Add sugar, pineapple and lemon juice and cook slowly until thick. Pour into sterilized glasses and when cold seal with paraffin.
135Apricot Conserve
6 lb. apricots	8 lb. sugar
Boil % of an hour. Add 1 large pineapple cut in small pieces. Cook 20 to 30 minutes more, being very careful not to let burn.
Peach Conserve
12 peaches
Juice of 3 oranges Rind of 1 orange
1 c. walnuts
1 c. raisins
4 c. sugar
Cook slowly until the conserve thickens well. Served with whipped cream makes a delicious dessert.
Mrs. James S. Brown.
Tomato Catsup
1 gal. tomatoes
1 c. white sugar % c. salt
1 pt. vinegar
1 onion
2 stalks celery
1 tbsp, each of cinnamon, cayenne pepper, cloves, allspice, black pepper, mustard and horseradish
Cut up tomatoes and cook until tender, then rub through a sieve. Add the salt, sugar and vinegar. Put all the spices in a bag, and put in the tomatoes and boil until thick. Adding the celery and onion while cooking improves the taste.
Green Tomato Pickles
1 peck green tomatoes
6 large onions
1	c. salt
3% pt. vinegar
2	lb. brown sugar
2 qts. water
% lb. mustard seed
2 lb. ground allspice
2 lb. ground cinnamon
2 lb. ground cloves
2 lb. ground ginger
2 lb. ground mustard
Mix the tomatoes and onions with the salt and let stand over night. Next morning rinse and drain well. Boil in 1 quart of the vinegar and the water 15 or 20 minutes. Drain. Then mix the remaining 21/2 quarts of vinegar with the sugar and spices and boil the pickles in this 15 minutes.
Mrs. E. C. Marsh.
136Tomato Pickle
15 ripe tomatoes peeled
6	green peppers, chopped
4	small onions, chopped
1 pt. vinegar
Boil 1% hours and bottle.
1A tsp. cloves and cinnamon ea.
1 tbsp, salt
1 c. sugar
Green Tomato Pickles
8 qt. green tomatoes
6 large onions chopped fine
6 green peppers
1	c. white mustard seed
2	tsp. cloves, cinnamon, mustard, ginger, each
1 tsp. red pepper
1	c. (scant) horseradish
5	pt. vinegar
2	lb. brown sugar
A little celery, chopped fine
Slice tomatoes, chop onions, sprinkle with salt in alternate layers, let stand over night, then drain off the brine. Boil 20 minutes in 2 quarts of water and a scant quart of the vinegar. Drain again and add the peppers, chopped fine, spices, sugar and other ingredients. Boil 15 minutes and put in stone crock or in bottles.
Sweet Tomato Pickle
8 qts. green tomatoes
2	pt. cider vinegar
3	pt. brown sugar
1	pt. white sugar
2	tbsp, salt
1 tbsp, white pepper
1	tbsp, mustard
1A tsp. ground cloves
2	tbsp, ground cinnamon
2 c. seeded raisins
Slice the tomatoes, not too thin, and while draining in a colander put all other ingredients into a kettle and bring to a boil. Then add tomatoes and simmer very slowly until barely cooked through—then put in glass jars.
Mrs. E. R. Briggs.
Cucumber and Onion Relish
Slice 1 dozen cucumbers and % dozen onions together. Sprinkle with salt and allow to stand 1 hour. Rinse in cold water. Boil 2 cups of sugar, 1 cup vinegar, 1 teaspoon each mustard seed, celery seed, cinnamon, turmeric and salt. Pour over cucumbers and onions and boil again. Seal while hot.
Mrs. A. Lincoln Barker.
137Sliced Cucumber Pickles
1 qt. sliced cucumbers	1/2 tsp. turmeric powder
1 sliced onion	1 tsp. horseradish (ground)
14 c. canned pimiento	Few cloves, mustard seed
14 c. salt	and vinegar
1 c. sugar
Cover with water the sliced cucumbers and onions each in a separate dish and add salt and let stand over night. Drain and add sugar, turmeric powder, horseradish, spices and enough vinegar to cover mixture. Heat hot but not boiling. Can in jars, sealing as fruit.
Mrs. H. H. Cozens.
Pin Money Pickles
Pin money pickles are the easiest thing possible to make. Medium size cucumbers are best, but you can use them almost any size. Slice cucumbers without peeling and put in either quart or pint jars. To each quart jar add 1 teaspoon salt, V2 tablespoon white mustard seed, 1/2 tablespoon black mustard seed and 1/^ tablespoon celery seed (smaller amounts may be used if less seasoning is desired). A piece of horseradish root about 2 inches long will add greatly to the flavor. Fill up the jar with vinegar and put 1 or 2 tablespoons of olive oil on top and seal. Sharp vinegar may be diluted with 1-3 water. If vinegar is boiled before using let it cool before putting over pickles. Shake the bottle well before using to mix the oil and vinegar.
Spiced Cherries or Gooseberries
2	qt. cherries, pitted
3	lb. granulated sugar
1/j pt. vinegar
V2 tsp. each cloves, cinnamon, allspice.
Put cherries in kettle with very little water. Add half of the sugar and boil l1/» hours. When nearly done, add balance of sugar, boiling only 15 minutes. Set off fire and add spices and vinegar.
Mrs. E. C. Marsh.
138Salted Cherries
Take cherries having stem left on, clip with scissors the little brown end of stem. Wash and place in cans. Add cold vinegar with 2 tablespoons salt to a quart dissolved in a little vinegar. Fill jars full of vinegar and seal. This is all cold and is fine to serve in place of olives.
Mrs. E. R. Crum.
Sweet Pickles
1% c. brown sugar
% qt. vinegar
14 qt. water
Small gherkins Brine
Whole cloves
Cinnamon
Whole pepper Whole allspice Weak vinegar
Put small gherkins in brine 24 hours, wash and soak in weak vinegar 24 hours. Make a syrup of brown sugar, vinegar and water. Put in the spice and boil until slightly thick. Pour over pickles and seal.
Mrs. W. G. Lenjestey.
Watermelon Sweet Pickle
Remove tough outer skin and all the pink part of the rind. Cut in squares and soak in water enough to cover with 2 tablespoons salt added. Next morning drain, and boil in fresh water until clear. Tie in a bag the ginger, cinnamon and cloves and put into the vinegar. Add sugar, red pepper, celery seed and mustard seed and let come to a boil. Pour over melon from which all water has been drained, and cook slowly from an hour to an hour and a half.
Miss G. L. Barker.
139
Watermelon rind 2 tbsp, salt 2 c. cider vinegar 4 c. brown sugar 14 tsp. red pepper
1 tbsp, celery seed
1 tbsp, white mustard seed
1 tbsp, ginger
1 tbsp, stick cinnamon
1 tbsp, whole clovesSweet Pickles
Lay small cucumbers on ice over night. Heat together
2 c. vinegar	% c. sugar
1 c. water	1 tsp. salt
Fill jars with cucumbers, little white onions and stalks of celery. Pour hot liquid over contents and seal.
Sweet Mustard Pickles
2 qt. small pickling onions
2	qt. tiny cucumbers
3	medium cauliflower	1
6 good sized green peppers
2 heads celery
5 cents’ worth turmeric pow-rl nr
1 qt. green tomatoes
1 gal. cider vinegar 1% c. ground mustard
4 c. white sugar
1 c. flour
Slice tomatoes and peppers. Cut celery in small pieces. Pick cauliflower apart. Peel onions. Soak vegetables over night in salt water—each in a separate dish. In the morning scald in water in which they stand. Heat until bubbles come to the top. Do not allow to cook. Drain. Make a dressing of the other ingredients. Mix thoroughly mustard, turmeric, sugar and flour, and wet with 1 pint of the vinegar. Heat to boiling point the balance of the vinegar, and pour in mustard mixture, stirring constantly. When it thickens and while hot pour over vegetables and mix well.
Mrs. Louis A. Brown.
Olive Oil Pickles
Slice (do not pare) small cucumbers sufficient to fill gallon jar. Take 1/2 cup salt, put in layers with cucumbers, and let stand 3 hours. Take 1 ounce black mustard seed, 1 ounce white mustard seed, 1 ounce celery seed, 1/2 pint olive oil, 2 large onions chopped fine. Drain cucumbers from salt. Put in jar, putting seed, onions and 2 spoonfuls of oil between each layer. Pour over the remaining oil and fill jar with cold vinegar.
Mrs. C. F. Elwoood.
140Apple Chutney
(To be served with curry)
3	lb. sour apples	1 qt. vinegar
2 lb. sugar
Cook these together until tender and then add
% lb. raisins	1 tsp. cayenne pepper
lb. currants	1 oz. mustard seed
4	tsp. minced garlic	1 c. chopped almonds
2 tbsp, green ginger
Fay Rushjorth.
Pickled Figs
15 lb. figs	3	tsp.	cinnamon
4 lb. white sugar	1	tsp.	cloves
1 qt. vinegar	1	tsp.	nutmeg
Put sugar, vinegar and spices	over	fire and	bring to boil-
ing, then drop in figs and cook until a straw will stick in them readily—about 2 hours.
Sour Pickles
1 c. mustard	Cucumbers
1 c. salt	Small piece of alum
1 c. brown sugar	Piece of horseradish
1 gal. vinegar
Stir mustard, salt and brown sugar to a paste with vinegar, then dissolve in the vinegar in a jar or crock. Wipe the cucumbers clean and put them in this liquid. When the crock is full, or as many as you want, add alum and horseradish. Keep under with a plate and weight. Will keep indefinitely.	Mrs. W. G. Lenjestey.
Green Pepper and Raisin Pickle
1 qt. ripe tomatoes
3 qt. green peppers
3 red peppers
6 medium sized onions
1/z lb. choice raisins
% c. salt
3 pt. vinegar
IV2 lb. sugar
2 tsp. black pepper
1/2 tsp. mustard
Chop fine together the tomatoes, green peppers, red peppers and the onions. Add 1/2 CUP salt and let stand over night. In the morning, drain well and add vinegar, sugar, black pepper, mustard and raisins. Cook slowly about 11/2 hours. Seal in sterilized jars.
Mrs. Davies.
141Mustard Pickles
1 large cauliflower, divided into small parts
4 peppers chopped fine
1	qt. small cucumbers
1	qt. large cucumbers
1	qt. sliced green tomatoes
1 qt. small button onions
Stand the above mixture for 24 hours in brine made of 4 gallons of water and 1 pint of salt. Then drain and scald in weak vinegar, drain again and cover with the following dressing.
1	c. flour	1 oz. white mustard seed
6 tbsp, mustard	2 qts. vinegar
2	tsp. tumeric	3 lb. brown sugar
1 oz. celery seed
Mix the flour, mustard and turmeric to a smooth paste with cold vinegar. Add other ingredients and cook till thick, stirring continually.
Mrs. Della Tupper, Stockton.
Pepper Hash
6 sweet green peppers
6 sweet red peppers
6 onions
1/z tbsp, salt
1 qt. vinegar
1/2 c. white sugar
Remove all the seeds from the peppers and put through food chopper with onions. Simmer 10 minutes with the salt, then drain one hour in a colander. Boil the vinegar and sugar 15 minutes; pour over the hash and let it come to a boil, then bottle.
Mrs. Peter Harvey, Minneapolis.
Piccalilli
1 peck green tomatoes
1 head cabbage
1 qt. vinegar
1	c. salt
2	bunches celery
8 small green hot peppers
6 onions
2 lb brown sugar
14 lb. mustard seed
1	tsp. mustard % tsp. ginger
2	tsp. cinnamon
1 tsp. cloves
1 tsp. black pepper
Chop the tomatoes, cabbage, onions, peppers and celery; mix the salt and spices with the vinegar; then add the chopped vegetables and cook all together for 20 minutes.
142Chili Sauce
1 large box ripe tomatoes, peeled
3	c. green bell peppers, chopped
2	c. onions chopped
3	c. sugar
1 c. salt
3 pt. vinegar
Boil slowly about 2 hours, then 15 minutes before removing from fire add spices as follows: 3 teaspoons each cloves and cinnamon, 2 teaspoons each nutmeg and ginger, 1 teaspoon mustard. Seal in glass jars.
Mrs. E. B. Mead.
Piccalilli
1/2, gal. finely chopped cabbage 4 tbsp, each mustard seed, % gal. finely chopped green to- salt, celery seed, pepper, matoes	allspice, cloves.
% lb. sugar
3	pt. vinegar
Boil all together 15 minutes.
Chili Sauce
Scald and peel sound ripe red tomatoes. Chop into small pieces through a coarse meat chopper. 36 pounds tomatoes, 2 pounds chopped onions, 10 ounces ripe bull-nose peppers (after stems and seeds have been removed).
If the bull-nose peppers are too mild to give the proper flavor, a small amount of cayenne should be added. 1 pound of large, sweet or Chinese peppers will also add richness and color. Allow the tomatoes to stand for a few minutes. After chopping juice separates; pour this off and place in enameled kettle and concentrate. Then add other ingredients and concentrate to 18 pounds. After concentrating add 2*4 pounds of cider vinegar and 9 ounzes salt. Concentrate further to 18i/2 pounds and add 6 pounds sugar. Boil slowly 5 to 10 minutes. Put into jars that have been sterilized and seal while hot. This is sufficient to fill 18 to 20 pint jars. Stir frequently while cooking to prevent burning; this is especially necessary after sugar is added. In order to weigh the
143contents of the kettle during concentration the weight of the empty kettle should be noted at the start. To guard against mold it is well to put the filled and covered jars into boiler and sterilize for about 30 minutes. This sauce should have a bright, red color and a rather mild and sweet taste. It is delicious when served with meats, oysters, baked beans, etc.
We are indebted to Dr. B. J. Howard, bureau of chemistry, for this recipe. This is very good. I have made it many times.
Mrs. George Langjord.
Chili Sauce
12 large ripe tomatoes, peeled
4	bell peppers, put through grinder
2	Chili peppers, put through grinder
4	large onions, put through grinder
Add:
1	c. sugar
3 c. vinegar
2	tbsp, salt
1	tsp. ea. cloves and nutmeg
2 tsp. cinnamon
Boil slowly for 2 hours.
144PIES AND PASTRIES
Mrs. A. L. Barker
I.	Always roll pie crust away from you to make it flakey.
II.	Shortening and water should be ice cold.
III.	Cut shortening into flour with knives to keep it cold.
IV.	Pastry should be made as dry as possible.
V.	Pastry should be baked in hot oven.
VI.	Moistening the lower crust around the edges before putting on the upper crust keeps the juices in the pie from running out.
Helpful Hints
Pie crust is more easily handled if the water and shortening are ice cold. Bake a crust in a very hot oven for about three minutes and then lower heat decidedly to allow contents of the shell to bake. A strip of cloth about l1/^ inches wide, wet and tied around edge of pie, prevents the juice from boiling out and is worth trying for fruit pies.
To prevent a single crust empty pie shell from warping out of shape, prick it with a fork before placing in the oven or when half done. If this is not done before the pie begins to crisp, it will crumble and break.
Sift flour and salt; cut, chop or work in shortening with finger tips; add water very cautiously. Water makes pie crust tough and only enough is needed to form a firm and putty like ball of dough, leaving a clean bowl. Lack of water causes the dough to crumble and break.
For a double crust pie, roll half of the dough at a time to avoid unnecessary handling.
147Plain Pastry
3	c. flour	% tsp. salt
6 tbsp, lard or Crisco	4 tbsp, cold water
Sift salt and flour, work in the shortening, add water slowly, using just enough to hold flour together. Divide, roll thin, fit in pan, trim edges with knife and add filling. Wet the edges of the crust, then place upper crust on and seal edges with fork or fingers and trim. This will keep in cooler for a week.
Mrs. J. F. Furtado.
Fruit Pie
1	c. sugar	1A c. butter
% c. flour	Fruit
Rub together and put half of mixture in unbaked pie shell; add fruit, cut side down—either peaches, apricots or apples—add rest of mixture, 3 tablespoons water, and a dash of nutmeg. Place in hot oven until it begins to brown, then reduce to a moderate heat. Bake about 35 minutes.
Mrs. A. G. Hammond.
Orange Crean! Pie
4	eggs	1 c. boiling water
2	heaping tbsp, flour	% c. orange juice
1	c. sugar	Little lemon juice
To the beaten yolks of the eggs add sugar, flour, juice and grated rind; mix well, then add the boiling water. Cook in a double boiler until very thick, then let cool. Beat the whites of the eggs very stiff and add to the cool mixture; pour into a baked pie crust and served with whipped cream.
Mrs. W. H. Stoddard.
Sour Milk and Cream Pie
1 c. raisins	% c. sour milk
1 beaten egg	% c. sour cream
1 c. sugar	1 tsp. cinnamon
Mix the ingredients in the order given and bake with two rich crusts.
Mrs. Peter Harvey, Minneapolis.
148Walnut Pie
1 tsp. butter	1 tsp. flour
1 c. sugar	1 tsp. vanilla
1	c. milk	1 c. walnut meats
2	eggs
Melt butter in skillet, then stir in sugar and flour. Let cook and brown a little until sugar is melted. Pour on milk and cook until smooth. Take from fire, stir in beaten egg yolks, then chopped nut meats and vanilla. Pour into a baked crust, make meringue of egg whites and brown in cool oven.
Mrs. C. N. Archer.
Pineapple Pie
2	c. grated pineapple	1 tbsp, flour
2 tbsp, lemon juice	3 eggs
Sugar	Pastry
Drain juice off pineapple; add 2 tablespoons lemon juice and sweeten to taste; add flour and eggs well beaten. Bake with two crusts as apple pie.
Mrs. G. C. Goldthwaite.
Chocolate Pie
1A c. chocolate	1 tbsp, vanilla
1 c. hot milk	2 eggs
Butter, size of an egg 2 tbsp, cornstarch
1 c. sugar
Grate chocolate; put in double boiler with hot milk, butter, vanilla, sugar, beaten yolks of eggs, and the cornstarch dissolved in a little water, mix well, cook until thick, stirring constantly. Pour into pie shell and cool. Make a meringue of whites of eggs beaten stiff with 2 tablespoons of powdered sugar. Spread over pie and brown slightly.
Mrs. G. C. Goldthwaite.
149Butterscotch Cream Pie
1	c. brown sugar	2 tbsp, flour
2	eggs	Salt
1 c. milk	Vanilla
1 tbsp, butter
Cream yolk of eggs, butter and sugar, then add the milk, salt, vanilla and cook in a double boiler. Thicken with the flour mixed with cold water. Pour this into a pastry shell; beat the whites of the eggs stiff, sweeten slightly and spread over the top of pie. Brown in slow oven.
Sour Cream Pie
1	c. apples	1	tsp.	vanilla
1	c. sour milk	%	tsp.	salt
1	c. raisins	%	tsp.	cinnamon
2	eggs	1A	tsp.	cloves
1	c. sugar	%	tsp.	nutmeg
% c. nuts
Grind apples, nuts and raisins; mix all ingredients and bake as mince pie; use white of eggs for meringue. Surprisingly like mince pie.
Mrs. Ralph Twogood.
Cream Pie
Line a pie pan with pastry and bake it, pricking the bottom so it will be flat when baked.
Filling
1/2 c. sugar	1/2 tsp. vanilla
2 eggs	Butter, size of egg
1 heaping tbsp, flour	1% c. milk
1/2 tsp. lemon	2 tbsp sugar
Beat the sugar, flour and a little milk together, put in double boiler with milk and beaten yolks of eggs and cook until thick; add butter and flavoring. Put in baked crust, cover with meringue made of white of eggs and 2 tablespoons of sugar. Brown in oven.
Mrs. C. Y. Roop.
150Cream Pie
1	c. condensed milk	4	tbsp,	sugar
1% c. water	1	egg
2	tbsp, cornstarch	1	pinch	salt
Cook and put in baked crust. Use white of egg for meringue, sprinkle with cocoanut and bake in moderate oven.
Banana Pie
1 c. milk	1 tbsp, butter
% c. sugar	1 tbsp, cornstarch
3	eggs (save whites of 2 for
meringue)
Boil until thick. Slice 2 or 3 bananas into pastry shell, pour on custard. Put on the meringue made of whites of eggs and pinch of salt beaten stiff, adding pinch of cream of tartar and 2 or 3 tablespoons sugar. Brown in oven.
Pumpkin Pie
1% c. sifted pumpkin	1A tsp. nutmeg
1% c. creamy milk	1A tsp. salt
1 beaten egg	1 tbsp, flour
1A c. sugar
Mix dry ingredients well before adding to liquid. Heat all in double boiler before putting in single crusts to bake. Makes 2 medium-sized pies.
Mrs. C. H. Hjul.
Pumpkin Pie
1%	c. steamed and strained %	tsp. salt
pumpkin	2	eggs
%	c. brown sugar	UA	c. milk
1	tsp. cinnamon	1A	c. cream
% tsp. ginger
Mix in order given and bake in 1 crust.
Mrs. John Dean.
151Lemon Meringue Pie
1 c. water
1	c. sugar
1% tbsp, cornstarch
2	eggs
Juice and grated rind of
1 lemon
Pinch of salt
2 tbsp, sugar for the meringue
Pastry
Boil the water and sugar together; add the cornstarch moistened with a little cold water and cook 5 minutes. Then put in the yolks of the eggs, the lemon juice, rind and salt. Cool slightly and pour into a previously baked crust. Cover with a meringue made by beating the whites of the eggs with the 2 tablespoons of sugar. Put into a moderately warm oven to set and brown the meringue.
Mrs. W. T. Sadler.
Lemon Pie with Breadcrumbs
1% c. soft bread crumbs
1% c. boiling water
1 c. sugar
3	tbsp, oleomargarine or 2 of butter
2 tsp. cornstarch
2	egg yolks
3	tbsp, lemon juice Grated lemon rind
Mix sugar and butter with boiling water and put in double boiler. Add lemon juice, grated rind and cornstarch mixed with a little cold water. Stir till it thickens, then add breadcrumbs. Add egg yolks and remove from fire. Pour into baked pie crust, cover with meringue made by whipping whites of eggs with 2 tablespoons of sugar and brown in oven.
Lemon Pie
1 c. sugar	2 tbsp, lemon juice
% c. chopped apple	1 tsp. melted butter
1 beaten egg	Grated rind of 1 lemon
14 c. rolled crackers
Mix in order given and bake with 2 crusts.
Mrs. John Dean.
152Prune Pie
3	c. prunes	2 tbsp, flour
1A c. sugar	1 tsp. lemon juice
2 tsp. butter
Soak prunes in cold water for 2 hours, cook in same water until soft. Remove stones, cut prunes in quarters and mix with sugar and lemon juice. Line plate with pastry, cover with prunes, pour over prune juice, dot with butter, dredge with flour, put on upper crust and bake in moderate oven.
Rhubarb Pie
2 c. rhubarb, cut in pieces
1	c. sugar
2	tbsp, each, butter, flour
1 egg
% tsp. salt
1 tsp. lemon juice
Bake between 2 crusts.
Mock Cherry Pie
2 c. cranberries
1	tbsp, cornstarch
2	tbsp, water
1 c. sugar
1 c. boiling water
1 pinch salt
1A c. raisins
1A tsp. almond extract
Mix sugar, salt and cornstarch with the cold water, add boiling water, add berries and raisins and cook 10 minutes. Pour into unbaked shell, lattice top or make into a 2-crust pie.
Raisin Pie
2 c. raisins
1% c. boiling water
1 c. sugar
4	tbsp, cornstarch Juice of 2 lemons
1 tbsp, grated lemon rind Juice of 1 orange
1 tbsp, grated orange rind
1 c. chopped walnuts
Cook raisins in boiling water 5 minutes, pour over sugar and cornstarch which have been mixed; cook until thick, remove from fire and add other ingredients. Bake between 2 crusts.
153Apricot Cream Pie
1 c. stewed apricots
1	c. juice from same
2	tbsp, flour
1 tbsp, butter
% c. sugar
2 eggs
Whipped cream
Heat apricot juice in a double boiler, add butter and thicken with flour made into a thin paste with water. Add beaten yolks of eggs and sugar. Add apricots (chopped) and beat the mixture into stiffly-beaten whites of eggs. Pour into a baked pie crust and when cold cover generously with whipped cream.
Fay A. V. Rushjorth.
Syrup Pie
2 eggs	1 tsp. vanilla
% c. sugar	1 tsp. melted butter ־
1 c. syrup (corn or maple)
Mix ingredients and bake with 2 crusts.
Mrs. James S. Brown.
Blackberry Pie
1% c. blackberries	1 c. sugar
1 pinch salt	3 tbsp, flour
1A c. water
Wash berries and cook slowly. When almost soft add sugar, flour and salt well mixed and make into a paste with the water. Cook until thickened—about 5 minutes. Bake a« a double crust pie or single crust pie with lattice top.
154POULTRY AND FISH
Mrs. Stanley Rapp
I.	Fish. Less nourishing than meat, easier digested.
A. Classes
1.	White fish.
a. Cod
b. Halibut
2. Oily fish
a.	Salmon,
b.	Mackerel.
3.	Shell fish
a. Oysters.
c.	Mussels.
d.	Abalone
. 157Chicken a la Southern with Bacon Curls
Dress, clean and cut up 2 chickens; sprinkle with salt and pepper; then dip in cracker and fine bread crumbs. Place in a buttered pan and bake in a hot oven 2 5 minutes, basting after first 5 minutes of cooking with % cup butter and afterwards every 5 minutes with fat in pan. Arrange on hot serving dish and pour around 2 cups cream sauce. Garnish with bacon curls.	»
Bacon Curls
Have bacon cut in very thin slices and remove rind. Place in hot frying pan and during the cooking shape into curls, using a knife and fork. Drain on brown paper.
Cream Sauce
% c. butter	1	c. cream
% c. flour	%	tsp. salt
1 c. milk	%	tsp. pepper
Melt butter, add flour, and when well blended pour on gradually, while stirring constantly, milk and cream; add salt and pepper to taste.
Chicken Croquettes
1 c. bread crumbs	2 eggs well beaten
3 c. chopped cooked chicken Salt and pepper to taste
Mix well, if too dry moisten with milk. Shape into cones, dip in bread crumbs, beaten egg, then crumbs. Fry until brown in deep fat, or bake in a hot oven.
Mrs. Harold Pinska.
Chicken and Mushroom Filling for Patties
8 mushrooms	% c. cut celery
3 tbsp, butter	2 egg yolks
3 tbsp, flour	% c. cream
1	c. chicken stock	1 tbsp, lemon juice
2	c. diced cooked chicken	Salt and pepper to taste
Clean mushrooms, peel caps, break in halves and saute in butter 5 minutes; then add the flour, and chicken stock and when boiling add chicken and celery. Just before serving add the cream, egg yolks, lemon juice and seasoning. Heat well and serve in patty cases or timbales.
158Chicken Souffle
To a pint of cold chicken chopped fine add 1 teaspoon of salt, % teaspoon of pepper and 1 tablespoon of chopped parsley. Cream 1 tablespoon of butter and 1 tablespoon of flour; add 1 cup of milk; stir until boiling. Add this to the chicken and then fold in the well-beaten whites of 4 eggs. Pour into a buttered baking dish and bake in a moderate oven 20 minutes.
Mrs. A. E. G.
Chicken Fricassee
Clean chicken, cut into pieces. Sprinkle with salt and pepper, dredge with flour, and cook in salt pork drippings until brown. Put the chicken into stew pan, cover with boiling water, and cook until meat is tender. Make a brown sauce by melting 2 tablespoons of butter and adding 2 tablespoons of flour, stirring until mixture is brown. Add enough broth in which meat was cooked to make consistency of medium sauce. Veal may be used instead of chicken, selecting meat from breast or neck.
Mrs. A. E.G.
Chicken Pie
1	c. flour	Cooked chicken
% c. milk	2 c. milk or stock
2	tbsp, lard	1 tbsp, butter
1% tsp. baking powder	1 tbsp, flour
1/2 tsp. salt	Salt, pepper and onion
Melt the butter in the same pan in which the pie is to be made. Combine with the flour and add the milk or chicken stock; season. When cooked creamy add the chicken. Mix the biscuit dough, roll out % inch thick, cut with small biscuit cutter and cover top of pie.
Mrs. G. C. Goldthwaite.
159Creamed Chicken
1 c. chicken broth
1	c. rich milk or thin cream
2	tbsp, butter
2 tbsp, flour
% pimento shredded
1 cup mushrooms
% tsp. salt
% tsp. pepper
3	c. shredded chicken
4	egg yolks or 2 whole eggs 1/2 green pepper shredded
1 tsp. lemon juice
Melt butter, add mushrooms and shredded green peppers, and cook 5 minutes over a slow fire so the butter will not burn. Add flour and seasoning; mix well and then add cold chicken stock, and milk (adding stock until thick); set dish in hot water. Add chicken cut in slices or cubes and pimiento. Let cook until hot and then add beaten eggs and seasoning.	Mrs. R. M. Ehat.
Roast Duck
Dress and clean a duck. Put in body 2 sliced apples mixed with 2 sliced onions. The stuffing is to improve the flavor, but is not to be served. Truss as any fowl, place on rack on roasting pan, sprinkle with salt and pepper and dredge with flour. Roast in a hot oven until tender about 1% hours. Baste every 15 minutes during cooking.
Roast Quail
Dress, clean and truss quail. Wrap each bird in a thin slice of fat salt pork, place in a small pan and add % cup boiling water, cover closely, and bake 15 minutes in a hot oven. Remove cover and pork and sprinkle birds with salt and pepper, brush over with butter and dredge with flour. Bake 15 minutes, basting 3 times during baking. Serve on toast with a cube of currant jelly.
Baked Chicken and Macaroni
Creamed chicken	1 pkg. macaroni
Partly fill a baking dish with creamed chicken, then add some well-cooked, well-seasoned macaroni over which sprinkle grated cheese (mild) and paprika. Repeat the process until the dish is full. Cover with buttered bread crumbs if desired, and bake in a moderate oven until well browned.
Mrs. G. M. Stratton.
160Tomato Sauce
% can tomatoes	Sprinkle of pepper
1	slice onion	2 tbsp, butter
1/2 tsp. salt	2 tbsp, flour
Stew tomato and onions 15 minutes, rub through a strainer. Melt butter and add flour. Add hot tomato, stirring slowly. Boil 5 minutes. Add seasoning.
Tartare .Sauce
1/2 c. of mayonnaise dressing	1 tsp. chopped parsley
1	tsp. chopped pickle	1 tsp. chopped olives
Mix parsley, pickle and olives and add them to the mayonnaise. Serve with fish.
Lemon Butter
Cream % CUP butter, add slowly 1 tablespoon lemon juice. Use as sauce for steamed or boiled fish.
Mrs. Harold Pinska.
Cocktail Sauce
Juice 3 lemons	4 drops Tabasco sauce
1	tsp. horseradish	% c. tomato catsup
1	onion grated	2 tbsp, chopped pimiento
1 tsp. Worcestershire sauce Salt, sugar to taste
1	tsp. chopped green pepper
To be served with oysters or shell fish of any kind. Lobster is especially good.
Fay Rushjorth.
Crab Cocktail
% lb. crab meat	‘	2 tbsp, mild vinegar
2	tbsp, tomato catsup	2 tbsp minched pimento
2 tbsp, fresh horseradish 2 tbp. minced bell pepper Juice % lemon	Salt and pepper
Mix ingredients in order given. Chill and place in small glasses that have been iced. This will serve 6 people.
Mrs. R. Ehat.
161Shrimp Cocktail
Make mayonnaise with 2 eggs and add to this 1 bottle of Heinz chili sauce. Stir into this 2 cans of shrimps and 2 alligator pears, cut in small pieces. This quantity is sufficient for 14 people.	Mrs. W. H. Stoddard.
Oyster Cocktail
Serve in small glasses; 5 small oysters to a glass. Cover with tomato catsup, add 1 drop of tabasco sauce to each glass; also a little horseradish, and a few drops of lemon juice. Prepare mixture and let oysters stand in it for at least 3 hours before serving.	Mrs. R. Ehat.
California Chicken Pie
1	can tuna fish	2 tbsp, flour
2	carrots diced	1 c. milk
2	medium potatoes diced 1 tsp. salt
1 medium onion chopped	1A tsp. paprika
1 c. green peas	% tsp. pepper
1 tbsp, butter
Cook vegetables together in a small quantity of salted water. Make a white sauce by melting butter and adding flour and milk. Add seasoning to sauce. Cover with upper crust in which vent holes have been made. Bake until crust is brown.
Roasted Salmon Steak
Pour boiling water over a thick piece of salmon and remove the skin. Season with salt and pepper and dredge with flour. Place in roaster, and then add a cup of boiling water and a small piece of butter. Bake 1% hours.
Mrs. R. T. McClelland.
Salmon Loaf
1 can salmon	1 or 2 eggs
1 c. sweet milk	% tsp. salt
8 crackers rolled fine
Remove bones and flake fish. Add crackers and beaten egg, milk and seasoning. Bake 30 minutes, until brown, in oiled pan in moderate oven.
162Salmon Croquettes
2	c. cold .flaked salmon	1 tsp lemon juice
1 c. thick white sauce	Salt
Few grains cayenne
Add sauce to salmon. Then add seasonings. Spread on a plate to cool. Shape; dip in crumbs, egg and crumbs again. Fry in deep fat.
Fish Balls
1 c. shredded codfish	1 egg beaten slightly
1^2 c. mashed potatoes
Mix, shape into balls, roll in flour. Heat two tablespoons of drippings and fry fish balls until a golden brown.
Mrs. R. T. McClelland.
Codfish Pie
2% c. codfish	1 hard-boiled egg
1 onion	1 c. drawn butter sauce
% c. bread crumbs	Top crust
Flake enough cold, boiled codfish to make 2% cupfuls. Add to it a finely minced onion, a half cup of crumbs, seasoning, a cold boiled egg, thinly sliced, and a cupful of cream sauce. Put on a top crust and bake about 40 minutes.
Mrs. G. C. Goldthwaite.
Codfish Creole Style
Wash and soak % pound codfish over night. Cook % cup of rice. Melt 2 tablespoons butter and cook it in 1 sliced onion until light brown. Drain fish, add to rice with ¿4 cup of tomato puree and the cooked onion. Cook 20 minutes.
Fay Rushjorth.
163Shredded Wheat Oyster Patties
Cut oblong cavity in top of biscuit, remove top carefully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom and fill shell with drained, picked and washed oysters. Season with additional salt and pepper. Replace top of biscuit over oysters, then bits of butter on top. Place in a covered pan and bake in a moderate oven. Pour liquor or cream sauce over the patties when served. Shell fish, vegetables or meats may be used instead of oysters.
Fried Oysters
Select largest and finest oysters. Drain and wipe them by spreading them upon cloth, laying another over them, pressing lightly. Roll each in beaten egg, then in cracker crumbs with which has been mixed a very little pepper. Fry in mixture of equal parts of lard and butter.
Mrs. R. Ehat.
Oyster Patties
Line small gem pans with puff paste; into each pan put six large oysters, bits of butter, pepper and salt. Sprinkle over a little flour and hard-boiled eggs (allowing about 3 eggs to 6 patties), cover with an upper crust. Serve on a large platter.
Scalloped Oysters
% lb. crushed crackers	1/2 pt. cream
1 pt. oysters
Put a layer of cracker crumbs in a baking dish, then half the oysters with lumps of butter on them, salt to taste; repeat, having layer of crumbs on top. Bake 1 hour in a hot oven.
Baked Monterey Mackerel
Juice of % lemon
Mazola oil
Have head and tail removed and fish split, so it lies flat. Roll in oil, salt lightly, sprinkle with cracker crumbs and lemon juice. Bake in a moderate oven 45 minutes.
Mrs. C. H. Hjul.
164
1	mackerel, about 2 lb.
2	rolled crackersCreamed Mackerel
Soak mackerel 24 hours, then drain and place in a shallow pan; cover with milk and simmer 15 minutes. Lift fish out and place on hot dish. Make a cream sauce of 1 tablespoon of butter browned with 1 tablespoon of flour and the milk (cooled) in which the fish has been simmering; add pepper and a little chopped parsley. Pour over the fish and serve hot.
Mrs. Lathrop.
Fish Aux Italienne
Cook % pound macaroni. Free a pint of cooked fish from bones and skin and flake it. Put half in baking dish, add half the macaroni, then a tablespoon of melted butter and a tablespoon grated cheese. Sprinkle with salt and a dash of cayenne. Add remainder of fish and macaroni; season as before. Bake 20 minutes and serve.
Scalloped Fish
2	tbsp, butter or other fat 1% c. milk
2 tbsp, flour	1 egg
2 tbsp, salad dressing	1 c. of tuna or other cold fish
% tsp. salt	% c. of fine crumbs
Melt butter, add flour and salt. When well mixed add milk and bring to boiling point, stirring constantly. Remove from fire. Add beaten egg, salad dressing, fish and % cup of the. crumbs. Mix well. Pour into greased ramekins. Sprinkle top with remainder of crumbs. Dot with pieces of butter. Brown in hot oven.
Mrs. W. I. Wheaton.
Scalloped Fish
1% c. fish	2 c. cream sauce
1 c. cooked rice	Bread crumbs
Grated cheese	1 tbsp, butter
Salt to taste
Mix the fish, rice, cream sauce. Put in buttered baking dish, cover with crumbs mixed with melted butter and grated cheese. Bake until brown.
Mrs. R. M. Ehat.
165Steamed Fish with Egg Sauce
Sliced fish
2 tbsp, flour
1 c. of water
1 tbsp, chopped parsley
1 tbsp, butter
36 tsp. salt
1	hard-boiled egg
2	tbsp, calad dressing
Wash fish and sprinkle lightly with salt. Wrap in a piece of cheese cloth and steam over boiling water until tender (30 to 40 minutes). Melt butter and add flour and salt. When well mixed add water and bring to boiling point, stirring constantly. Add white of egg finely chopped. Boil 3 minutes and remove from fire. Add parsley and salad dressing, arrange cooked fish on a hot platter and pour the sauce over it. Press egg yolk through a strainer and sprinkle on the fish for a garnish.
Mrs. W. I. Wheaton.
Flaked Fish au Gratin
1 c. of flaked fish
1 tsp. of chopped parsley Few grains of paprika
1 c. of mdium white sauce % tsp. of salt
3	tbsp, butter
Add fish and seasoning to white sauce and pour into greased baking dish. Spread crumbs over the top and bake in a moderate oven until crumbs are brown.
Deviled Lobster or Crab
Bread crumbs
2	c. of shredded lobster 1% c. of milk
3	tbsp, butter or substitute
3	tbsp, flour
% tsp. mustard
2 tsp. lemon juice
1/2 tsp. salt
1 tsp. Worchestershire sauce
1 tsp. finely chopped parsley
Melt butter, add flour; mix until well blended, cook until frothy; add milk, stir constantly until thickened. Mix seasonings and add with lobster. Put into ramekins or baking shells, cover with buttered crumbs and bake about 15 minutes, or until a golden brown.
Mrs. Stanley Rapp.
166Shrimp Wiggle
(To be served in Patties)
1 c. fresh shrimps
1 c. fresh peas
1/s tsp. paprika % tsp. salt
1 tbsp, flour
114 c. milk
2 tbsp, butter
1 tsp. chopped parsley
14 tsp. Worcestershire sauce
Prepare shrimps and peas. Melt butter and mix flour with it, then pour in milk and as soon as sauce thickens, add shrimps and peas, and bring to boiling point. Lastly add paprika and garnish with parsley.
Mrs. Stanley Rapp.
Roast Sliced Fish
Can be made of cod, haddock, halibut or any big fish. Cut about an inch thick. Wash each slice and dry carefully, sprinkle with any kind of crumbs. Put a slice in a well-greased pan, sprinkle with salt pork chopped fine, put a second slice of fish on top of first, sprinkle with crumbs and dots of butter. Bake until done (15 or 20 minutes), let crumbs brown. Baste once in a while. Garnish with slices of lemon. This should be served at once.
Clam Chowder
1 tin minced clams (fresh ones are better)
1 c. milk or thin cream
Salt and pepper
6 potatoes fairly large
3 onions
14 lb. fat salt pork
9 soda crackers, preferably
3 or 4 pilot biscuit
Peel and slice potatoes and onions. Cut pork in small cubes and fry until brown. In a large kettle that does not burn easily, put a layer of sliced potatoes, onion, pork cubes and three crackers broken in pieces. If pilot biscuits are used, a third of quantity. Season liberally with salt and pepper; repeat the above till all ingredients are in the kettle. Put in about a quart of boiling water, cover and cook for about y hour, then put in minced or fresh clams, also juice, and the milk should be added before serving. (The longer it is cooked the better. Avoid scorching.)
Mrs. W. G. Lenfestey.
167Halibut with Spinach
Boil 2 pounds spinach, drain and chop fine, seasoning with salt, pepper and butter. Roll slices of halibut or other white fish in flour and fry. Place the fish on the spinach and cover with cream sauce. Grate enough dry cheese to cover well. Put under gas flame to brown the cheese. Serve very hot.
A. B. Cunningham.
Salmon Loaf
1 can salmon	Milk to make a soft loaf
3	eggs	Salt and pepper to taste
1 c. bread crumbs
Mix the ingredients in the order given and steam 1 hour. Serve with a sauce made of 1 cup boiling water, 1 lemon, yolk of 1 egg; or with a cream sauce.
Mrs. J. F. Furtado.
Salmon Loaf
1 pt. milk	4 heaping tsp. flour
Pepper and salt to taste 4 eggs
% onion, chopped	Butter size of an egg
Parsley and sage	1 can salmon
Put the first 4 ingredients in a double boiler; mix the flour with a little cold milk and add, stirring till it becomes a thick cream. Remove from the fire and add the butter and 3 eggs. Add 1 egg to the salmon, which has been freed from the skin and bones. Put a layer of salmon in a baking dish, then a layer of cream, and so on until all is used. On top sprinkle cracker crumbs and dots of butter. Bake till a golden brown on top.
168SANDWICHES
Mrs. O. W. S. McCall
I.	Bread one day old cuts the best.
II.	To keep sandwiches moist wrap in moist cloth or oiled paper.
III.	Butter should be creamed before spreading.
Fruit Sandwich Filling
Figs, raisins and dates, equal parts, chopped fine with a little lemon or orange juice makes a good filling for sandwiches.
Cherry Sandwich Filling
Chopped Maraschino cherries mixed with cream cheese makes a delicious sandwich filling and one quite uncommon.
M. J. L.
Banana Filling for Sandwiches
Crush bananas and add a little lemon juice and sugar; spread between slices of buttered bread and crackers.
Olive, Pimiento Sandwich Filling
1 medium can olives,	1 can pimientos, chopped
chopped fine	fine
1 cake pimiento cheese
Mix thoroughly with olives and pimientos and add mayonnaise dressing to suit taste. This recipe makes one pint. Mrs. Clarence E. Day.
171Nut Deviled Ham Sandwich Filling
1	large can Underwood’s deviled ham
% c. English walnuts, chopped fine
1	medium head celery, chopped fine Mayonnaise dressing to suit taste
Mrs. C. E. D
Date Filling for Sandwiches
1 lb. stoned dates	Small piece of butter
1	c. water	1 tbsp, sugar
Juice and grated rind of
r/z lemon
Cook together till soft and well blended; spread between butterthins. This will keep a couple of weeks in a jar and thus supply a change for school luncheon.
M. J. L.
Holland Cheese Filling for Sandwiches
2	tbsp, soft American cheese Speck of salt
6 tbsp, sour cream	Dust of pepper
2	tbsp, vinegar	1 tsp. Worcestershire
1	tsp. onion juice
Rub the cheese together with the sour cream, add vinegar, onion juice, salt, pepper and Worcestershire. Mix and spread on sandwiches, or mix with shredded cabbage for salad.
Cheese Sandwich Filling
2	tbsp, butter	% tsp. dry mustard
2 tbsp, flour	1 c. milk
% tsp. salt	1 c. cheese cut in cubes
Melt the better, add dry ingredients and mix until smooth. Cook over a slow fire until boiling or frothy, then add cold milk and cheese and stir until thick. Cool and spread between unbuttered slices of bread. The filling should be as thick as the bread.
Mrs. V. L. Tenney.
172Cheese and Walnut Sandwich Filling
1	small cream cheese	1 tbsp, mayonnaise
% c. butter	Salt and pepper
% c. finely chopped walnuts
Cream the butter and cheese; add nuts, seasoning and mayonnaise. Spread on unbuttered slices of bread.
Mrs. Robert T. McClelland.
Toasted Luncheon Sandwiches
Spread slices of bread with butter and prepared mustard or the mustard alone. Place between 2 slices thin strips of American cheese. Cut in two either as triangles or oblongs, toast on both sides and serve at once. Splendid for a quick luncheon.
Toasted Sandwiches
After crusts have been cut off slices of bread, cut slice into 1-inch strips. Put into oven to brown on one side. Remove, spread with butter and anchovy paste a very small amount—put into oven again for a few minutes. Serve hot. These are lovely for afternoon.
Rye Bread Sandwiches
Rye bread	Sliced ham
Butter	Swiss cheese
Mustard	Sour pickles
In putting sandwiches together arrange the ham on one slice; spread with mustard, cover with thin slices of cheese, and cover with another slice of bread. Garnish with sliced sour pickles.
Mrs. A. Lincoln Barker.
Graham Cracker Sandwiches
1	c. confectioner’s sugar	Hot coffee
2	tsp. cocoa	Vanilla
Butter size of walnut
Moisten the first three ingredients with the hot coffee, then add the vanilla and beat thoroughly. Cocoanut, chopped nuts, or raisins can be added if desired and spread between graham crackers.
M. J. L.
173Boston Brown Bread Sandwiches
Butter cold brown bread and cut it into thin slices. Spread the slices with cream cheese and chopped English walnuts.	Mrs. A. E. G.
Brown and White Sandwiches
A very delicious sandwich to serve with tea is made of Boston brown bread, white bread, creamed butter, chopped olives, celery salt and red peppers. Season the butter with a bit of celery salt, finely chopped red peppers and olives; work to a paste. Cut the brown and white bread into thin even slices and trim off the crusts until the pieces of bread are of the same size; then spread on the butter. Place the slices alternately, first a white and then a brown slice until you have 5 layers. Press these down firmly, but evenly, and with a sharp knife cut down slices about % inch thick.
Mrs. V. L. Tenney.
Double Decker Sandwiches
Bread	Tomatoes
Butter	Green peppers
Lettuce	Cream cheese
Mayonnaise
Place lettuce and mayonnaise between first two slices and sliced tomatoes and mayonnaise between the second and third slices. Stuff the pepper with cream or cottage cheese, slice thin, and place on top of each sandwich.
Mrs. A. Lincoln Barker.
Tea Daisies
Hard-boiled eggs
French dressing
White bread
Butter Seasoning
Cut bread into rounds with large biscuit-cutter. Mash yolks and mix with enough French dressing to blend, adding more seasoning if necessary; form into rounds and place on center of rounds of bread. Chop the whites, mix with dressing, and pile smoothly around the yolks. Anchovypaste or minced sardines may be mixed with the yolks. Serve with watercress or parsley as a garnish.
Mrs. A. Lincoln Barker.
174Sandwich Cake
Take a loaf of bread, trim off crust and cut into about four slices lengthwise and fill with any desired filling between the slices. Then pile them up into a loaf again. Cover the whole with thick mayonnaise. Decorate with bows made out of pimientos. It resembles a frosted cake and is cut and served at the table.
Mrs. R. T. McClelland.
Rolled Sandwiches
Trim crust off loaf of bread and cut into lengthwise slices about inch thick. Dip each piece lightly in water, pile in a roaster so each piece lies flat and straight. Cover closely and place in hot oven 15 minutes. Remove from oven; when cool enough to handle, spread with any desired filling and roll. Put in place where they will not unroll. When cold they will keep their shape.
Mrs. R. T. McClelland.
Individual Crab Salad Sandwich
Tomatoes	Olives
1 can crab	Pickles
% c. diced celery	2 slices bread
3	or 4 hard-boiled eggs
Cut bread 1 inch thick. Cut off crust or in fancy shapes. Spread with butter. On first piece lay a leaf of lettuce and on this 2 or 3 slices of tomato and then mayonnaise. Put second slice of bread on top of tomatoes. Cover all with crab salad, made by mixing the crab, celery, and diced eggs with thousand island dressing. Serve on lettuce leaf, with several olives, and a pickle for garnish.
Mrs. J. R. Beach.
Hot Sardine Sandwiches
Mince 1 can sardines in bowl with a fork. Add a little catsup and some Worcestshire sauce. Make toast (cut round). Spread sardine mixture % inch thick on toast. Add a thin slice of tomato. Then spread grated cheese on top and put in oven until well heated. Serve hot.
Mrs. A. E. Gravatt.
175Preserved Ginger Sandwiches
6 slices whole wheat bread	1 c. butter
3	slices white bread	1 c. preserved ginger
Cut the bread in slices about ¿4 inch thick. Cream butter, and add ginger which has been put through a chopper. Spread a slice of dark bread about 1/4 inch thick with the ginger mixture. Place on top a white slice and spread again. Then on top of this place another slice of dark bread. Press under a weight, and when ready to serve trim off crusts and slice as a layer cake. This amount makes about 35 sandwiches.	E. L. Essig.
Prune and Fig Sandwiches
% c. minced cooked prunes 14 tbsp, lemon juice
1/4 c. chopped figs
Remove the stones from prunes; chop figs. Mash and mix prunes, figs and lemon juice, using a silver fork. Spread the mixture on thin slices of graham or whole wheat bread and press two slices together.	Mrs. A. E. G.
Prune and Nut Sandwcihes
English walnuts	Graham bread
Prunes	Butter
Use equal quantities of nuts and prunes. Stew and stone the prunes and chop together with the nuts. Use between thin slices of graham bread and butter.
Mrs. G. C. Goldthwaite.
Date and Nut Sandwich
Remove stones from dates and put through food chopper with an equal quantity of walnuts. Moisten with salad dressing and spread between buttered slices of bread.
Mrs. W. I. Wheaton.
Celery and Walnut Sandwiches
Equal quantity of celery and walnuts minced finely through a meat chopper; salt and pepper to taste. Spread thickly between thin slices of white bread and butter.
Mrs. O. W. S. McCall.
176Sweet Sandwiches
% c. chopped walnuts	2 tbsp, chocolate
% c. chopped dates
Moisten with cream to make paste. Spread on thin bread and butter.
Shrimp Sandwiches
2	cans or 1 lb. fresh shrimps % c. mayonnaise
Dash cayenne pepper % tsp. Worcestershire sauce
Mash shrimps with a fork, add pepper and sauce; when well mixed moisten with mayonnaise and spread between buttered slices of bread.
M. J. L.
Perfection Sandwiches
% c. pimolas (stuffed olives) Vz c. pecan nuts
% c. crisp celery	3 or 4 tbsp, mayonnaise
Chop pimolas, nuts and celery very fine and moisten with mayonnaise. Cut bread in thin slices, spread lightly with creamed butter and then with sandwich filling.
M. J. L.
Cocoanut Sandwiches
1	c. freshly grated cocoanut 1 tsp. Rosewater
% c. walnut meats, chopped 1 tbsp, powdered sugar
Mix well, add 3 tablespoonfuls thick cream and spread * on white bread.
M. J. L.
Minced Lamb Sandwiches
2	c. lean cooked lamb	% tsp. dry mustard
2 tbsp, capers or pimolas	1 tsp. salt
34 tsp. paprika
The neck and breast are boiled; the stock is used for soup. Pick the meat from the bone, discarding all fat, then put the meat and capers through a food chopper. Add the seasoning and mix well. Spread on thin slices of buttered bread. If desired add a little chopped fresh mint.
Mrs. M. J. Langford.
177Ham and Egg Sandwich
1	c. chopped ham	U c. mayonnaise
2	hard-boiled eggs
Chop ham very fine; press the yolks of eggs through a sieve, add to mayonnaise. Chop the whites of eggs very fine and add to mixture. Then add ham and mix well. The mayonnaise should be well seasoned with mustard.
Mrs. V. L. Tenney.
Ham Sandwiches
1	c. cold boiled ham,	% c. chopped pickles
chopped fine	% c. chopped walnuts
Moisten with mayonnaise and spread between buttered slices of bread.
Mrs. W. I. Wheaton.
Ham and Veal Sandwich
Chop together ham and veal—about twice as much veal as ham. Season with salt and pepper and moisten with mayonnaise. On a thin slice of buttered bread, place a crisp lettuce leaf. Spread the ham and veal mixture on another slice of buttered bread and press together.
Mrs. V. L. Tenney.
Delicate Sandwich
Take an equal amount of cold boiled chicken and tongue, the meat of 1 dozen olives and 6 hard-boiled eggs. Mix together and chop fine; then work into a paste by the addition of mayonnaise dressing. Spread on thin buttered bread and serve on plate of crisp lettuce.
Mrs. V. L. Tenney.
Butter Thins
Juice of 1 lemon	Confectioner’s sugar
Little grated rind
Mix the lemon juice and rind with as much confectioner’s sugar as is required to make a stiff cream. Spread between butter thins.
178Oriental Sandwiches
% c. preserved ginger	3 tbsp, thick sweet cream
% c. candied orange peel
Chop the ginger and orange peel fine and mix with the cream; use on white bread.
Creme de Menthe Sandwiches
(A Fine Accompaniment for Cold Lamb)
Steep 2 tablespoonfuls of mint leaves in a little cold water. Strain and add to a pint of whipped cream, season with salt and pepper, add 1 envelope of gelatin softened with cold water. Cool in a square mold and when firm cut in thin slices and place between buttered slices of rye or other bread.
M. J. L.
Tartar Sandwiches
3	large sardines, chopped 3 small cucumber pickles,
1	c. boiled ham, chopped	chopped
1	tsp French mustard
Mix to a paste with a little ketchup and vinegar or lemon juice.
M. J. L.
Egg and Olive Sandwich
1 hard-boiled egg, chopped fine 6 pimolas, chopped fine
Mix with salad dressing and spread between buttered slices of bread.
Mrs. W. I. Wheaton.
Marshmallow Peanut Dainties
Spread salted crackers with peanut butter, place a marshmallow on each cracker and set in a quick oven till the marshmallows are a delicate brown. These are nice to serve with afternoon tea or hot chocolate.
Mrs. G. C. Goldthwaite.
179SALADS
Mrs. E. O. Essig
Cheese Balls
1% c. grated mild cheese	Whites of 3 eggs
1 tbsp, flour	1A tsp. salt
Cayenne	Cracker dust
Mix cheese with flour and seasoning.
Beat eggs, stiff. Add to cheese mixtures. Fold in lightly, make into small balls. Roll in cracker dust. Fry in deep fat.
Serve with salads.
Fay Rushjorth.
Salad Dressing
1	c. Wesson or	Mazola oil	1	tsp. sugar
2	egg yolks	1	c. cold water
2	tsp. lemon juice	14	c. flour
2	tsp. vinegar	2	tsp. butter
1 tsp. salt
Put oil, egg yolks, lemon juice, vinegar, salt and sugar in good sized bowl but do not stir. Make a white sauce of butter, flour and water and pour over other ingredients while hot. Beat thoroughly with a dover egg beater. Add a dash of red pepper if desired.
Mrs. C. N. Archer.
181Pineapple Mayonnaise
Juice from large can pine- Yolks of 3 eggs apple	1 tsp. cornstarch
Juice of 2 lemons	2 tsp. sugar
Heat juices and sugar slightly; keep out a small amount of pineapple juice to moisten cornstarch; add beaten yolks, put into double cooker, stir and watch. When done put away in bowl to cool. When ready to put on salad add an equal amount of whipped cream with the desired amount of pineapple mixture. Will keep.
Mrs. A. E. Gravatt.
Sour Cream Dressing
1	rounded tsp. sugar	Speck of red pepper
2	tsp. salt	’	1 c. sour cream
2 tsp. mustard	% c. vinegar
2 tsp. flour	3 eggs
Rub together the dry ingredients until all lumps are removed; add enough sour cream to make a smooth paste, then add the balance of sour cream, vinegar and eggs. Mix thoroughly then stir over a moderate fire until the spoon leaves a track behind, in stirring. If kept in a tight jar in a cool place it will keep a week or more.
Mrs. Robt. T. McClelland.
Mayonnaise with Cornstarch
1 c. boiling water	1 tsp. mustard
3	tbsp, cornstarch	1 tsp. sugar
1 egg yolk	1 c. oil
1% tsp. salt	2 tbsp, vinegar
Mix corn starch in cold water, add boiling water and cook 3 minutes. Set aside to cool. Beat egg yolk; add salt, mustard, and sugar. Add oil slowly at first. When it begins to thicken add more at a time. Thin with vinegar. Add cornstarch mixture a tablespoon at a time, mixing thoroughly. The cornstarch takes away the oily taste which is objectionable to many. This recipe makes 1 pint.
Mrs. R. R. Smith.
182Roquefort Cheese Salad Dressing
34 c. Roquefort cheese	36 tsp. paprika
5 tbsp, oil or thick cream 3 tbsp, vinegar
36 tsp. salt	1 uncooked egg yolk
Beat the cheese to a cream with wooden spoon. Gradually beat in oil, vinegar and seasonings with egg yolk. Good with lettuce or sliced tomatoes.
Cream Dressing for Lettuce
3	yolks of hard boiled eggs 3 tbsp, sugar
34 tsp. mustard	1 c. thick cream
2 tbsp, vinegar	36 tsp. salt
Cayenne
Mash yolks of eggs. Add mustard, salt, cayenne and sugar. Then add cream gradually, stirring constantly. Add vinegar last. Cut hard-boiled whites in strips to garnish. Mrs. J. J. Krohn.
Mayonnaise Dressing
2 c. oil	1	tsp. mustard
1 egg	1	tsp. salt
Vinegar	36	tsp. paprika
Put into a bowl whole egg, mustard, salt, paprika, and 1 tablespoon vinegar. Beat with Dover egg beater a few turns. Add 2 tablespoons oil gradually, then rest of oil faster. May add as much as cup at a time. Thin with vinegar as it thickens. This should not take longer than 3 minutes to make and never fails.
Ethel L. Essig.
Cream French Dressing
% tsp. salt .	3 tbsp, lemon juice
34 tsp. paprika	4 tbsp, pastry cream
6 tbsp, oil
Mix all together and beat with Dover egg beater until creamy. Serve at once.
M. J. L.
183French Dressing
% tsp. salt	4 tbsp, oil
14 tsp. mustard	2 tbsp, vinegar
14 tsp. paprika
Mix ingredients and beat until creamy. Bottle and shake before using.
M. J. L.
Cooked Salad	Dressing
2	eggs	1	tbsp sugar
% c. milk or cream (sweet 14 c. vinegar or sour	14	tsp. salt
1	tsp. mustard	Dash of cayenne
1 tsp. flour
Mix flour, mustard and milk together. Add the eggs beaten very light, then vinegar, salt and sugar. Cook in double boiler.
Mrs. A. Lincoln Barker.
Fruit Salad Dressing
2	eggs	14	c. sugar
3	tbsp,	melted	butter	%	tsp.	celery	salt
3	tbsp,	lemon	juice	14	tsp.	vanilla
14 tsp. salt	14	tsp.	paprika
3	drops onion juice	1 c. whipped cream
Beat eggs until very light. While beating constantly add melted butter, lemon juice and salt. Cook in double boiler till thick, stirring constantly. When cool add whipped cream which has been seasoned with other ingredients.
Mrs. J. D. Coates.
Hygeia Salad Dressing
2 eggs	Sugar
14 lemon	Salt
2 tbsp, olive oil	1 c. whipped cream
To yolks of eggs beaten very stiffly, add oil and lemon juice very slowly, beating hard all the time. Then add the beaten whites, salt, sugar to taste. Add whipped cream last and set on ice until ready to serve.
Mrs. Brad. Lyons.
184
/Thousand Island Dressing
1	c.	mayonnaise	1	tbsp, sweet pickle
ys	c.	chcili sauce	1	tbsp, chow chow
36	c.	whipped cream	1	chopped pimiento
1 tbsp, chopped sour pickle
Combine in order given and serve at once. Delicious with any plain green salad, or with egg, chicken, ham, celery or asparagus.
Mrs. W. I. Wheaton.
Russian Dressing
1 tsp. chopped chives	1 large tomato
36 green pepper chopped fine	Paprika
Mayonnaise	Whipped cream
Rub a bowl with garlic or onion, and mash tomato in the bottom. Add seasonings and mayonnaise thinned with whipped cream.
Mrs. Stephen G. Langford.
Marshmallow Dressing for Fruit Salad
10 marshmallows	1 tbsp, sugar
4	egg yolks	1 tsp. salt
4	tbsp, vinegar	1 tsp. dry mustard
1 tbsp, butter	1 pt. whipped cream
Cut marshmallows in small pieces and put in double boiler with other ingredients. Cook until thick. When cool add 1 pint whipped cream.
Mrs. W. M. Davis.
Uncooked Eagle Salad Dressing
1	can Eagle brand milk	1 tsp. dry mustard
2	eggs	% c. vinegar
1 tsp. salt	36 c. melted butter
Dissolve mustard in vinegar. Mix all together with egg beater. This keeps indefinitely and is good with either fruit or vegetable salads.
Mrs. Ralph Bull.
185Rich Louis Dressing
1 c. mayonnaise	% c. whipped cream
34 c. chili sauce	Salt and paprika
This makes a good cocktail sauce as well as a salad dressing.
Mrs. R. T. McClelland.
Plain Louis Dressing
% c. French dressing
% c. catsup
% tsp. Worcestershire
1/2 tsp. onion juice
Suitable for shell fish salad.
Mrs. R. T. McC.
Miniature Carrots
To Serve With Salads
Parsley	1 pimiento cheese
Take about 1 teaspoon of cheese and roll in the hands until about inch thick at one end and 1J4 inches long and pointed at the other. Insert a tiny sprig of parsley at the large end.
Fan Salad
1 banana	6 strips pimiento
% slice pineapple	1 ball mayonnaise
Cut banana in quarters. Cut pineapple in 3 wedge shaped pieces. Place banana on a lettuce leaf in shape of a fan, placing flat side up with pointed ends toward the center, leaving a space between each piece. In between place pieces of pineapple. Place a strip of pimiento between each piece of fruit to similate the ribs of a fan. Place mayonnaise at the point to• represent the handle.
Mrs. E. Frickstad.
186Lemon Garnish for Salads
Slices of lemon	Paprika
Cover y¿ of slice of lemon with knife and sprinkle unprotected half with paprika.
Mrs. J. E. Clark.
Luncheon Salad
1	can peas	8 sweet pickles
14 lb. cheese
Cut cheese into small squares, also pickles; mix with peas. Mix with either mayonnaise dressing or cooked dressing mixed with whipped cream.
Mrs. F. F. Smith.
Brazilian Salad
iy2 c. strawberries	4 tbsp, lemon juice
12 Brazil nuts blanched and
sliced
Cut fruit into cubes. Marinate nuts in lemon juice. Arrange lettuce in rose shape and fill crown with above mixture. Cover with mayonnaise.
Mrs. T. Hogness.
Peanut Salad
6 hard-boiled eggs	10 cents peanuts
12 sweet pickles
Grind all in food chopper and mix with the following dressing:
2	egg	yolks	well beaten	1	tsp. dry mustard
1/2 tsp.	salt	%	c. sweet or y c. sour cream
1	tsp.	flour	%	c. vinegar
2	tbsp, sugar
Cook until it thickens.
Mrs. E. R. Crum.
187Salad for Four Persons
2 cooked potatoes	2 small apples
2 cooked eggs	2 uncooked carrots
Dice all ingredients. Add a little onion and myaonnaise. Mrs. A. E. Gravait.
Creamette Salad
1 pkg. creamettes	1 green pepper or pimiento
1 can peas	2 hard-boiled eggs
1 can shrimps	3 or 4 sweet pickles
1	c. celery
Mix all together and serve with mayonnaise dressing or boiled dressing thinned with whipped cream.
Mrs. F. F. Smith.
Winter Vegetable Salad
1	c. turnips	Few stalks celery
2	c. carrots	Few green onions
Mix with mayonnaise and serve on lettuce.
Mrs. D. I. Cone.
Gold Fish Salad
1 c. celery cut fine	4 hard-boiled eggs
1 can salmon	1 tbsp, minced onion
Mix all together with boiled dressing. This makes a good picnic salad.
Helen Sargent.
Pineapple Date Salad for Seven
1 small can pineapple	% c. chopped nuts
18 dates	12 marshmallows
Cut dates and marshmallows with scissors. Mix with pineapple cut in pieces and nuts. Serve on lettuce with dressing.
Minnie E. Cone.
188Easter Egg Salad
1	lb. cottage cheese	Olives
Pimiento	Chopped nut meats
Sesaon cheese with salt and pepper, then divide into 4 portions. Into one part mix a little chopped pimiento; in another chopped nut meats; in third chopped olives; and yellow mayonnaise in last. Form into egg shapes and place in nests made of lettuce leaves or cress. Surround with green mayonnaise.
Mrs. M. J. Langjord.
Surprise Salad
2	c. raisins	Bananas
1	c. walnut meats	Juice of 1/2 lemon
2	tbsp, preserved ginger
Chop walnuts, ginger •and raisins fine. Moisten with lemon juice and ginger syrup. Peel bananas and split lengthwise. Spread each half with filling. Place on shredded lettuce. Drop on a spoonful of cream dressing and garnish with plumped raisins.
Mrs. Geo. Langjord.
Cold boiled beets
Hard-boiled eggs
Salt
Beet Salad
Olive Oil
Lemon juice
Arrange alternate slices of beets and slices of egg. Mix oil, lemon juice and salt and pour over. Serve on lettuce.
Mrs. Phoebe Hogness.
Sweetbread Salad
Sweetbreads	Cucumber
Mix equal quantities of parboiled and diced sweetbreads and minced cucumbers with mayonnaise.
Mrs. J. R. Beach.
189Tomato Salad
1 green pepper, seeded and chopped
1 small onion, chopped fine
2 tbsp, olive oil
2 tbsp, sugar
2 tbsp, vinegar
Mix all together and pour over sliced or diced tomatoes. Mrs. Emma Armstrong.
Pear and Grapenut Salad
Pears	Pimiento
Grapenuts	Mayonnaise
Let pears stand in diluted vinegar about 20 minutes. Then roll in mayonnaise and then in grapenuts. Add strips of pimiento on top with mayonnaise.
Mrs. W. M. Davis.
Lettuce Cocktail
1	head of lettuce
4 tbsp, catsup
2	tsp. Worcestershire
4 hard-boiled eggs
4 tbsp, vinegar
3	tbsp, sugar
4	green onions or onion juice
2	tbsp, butter
Cut lettuce fine with scissors. Shred eggs and add melted butter. When cool add other ingredients and pour over lettuce. Serve in cocktail glasses or red pepper shells.
Mrs. J. R. S.
Tomato Aspee
1 envelope gelatine y c. cold water
1 pt. strained tomato
1 tbsp, grated onion
1 tsp. salt
1 tsp. lemon juice
1 c. whipped cream
1 c. shredded cabbage
14 tsp. celery seed
2 bay leaves
2 whole cloves
y tsp. paprika
1 tbsp, chopped parsley
1 tbsp, chopped capers
1 tbsp, tarragon vinegar y c. pimiento
Dissolve gelatine in water. Add hot tomato juice, cloves and bay leaves. Let stand 10 minutes, remove cloves and leaves, and add other ingredients. Stir in cream after it begins to set. Put in molds. Serve on lettuce with mayonnaise. Serve with cold chicken.
E. L. Essig.
190Cream Cold Slaw
Shredded cabbage 2 tbsp, vinegar 1 tbsp, sugar 1 egg yolk
% c. cream
Small piece butter
14 tsp. French mustard
14 tsp. salt
Cook dressing in double boiler and when cool pour over cabbage.	Mrs. H. D. Bridges.
Crab Cocktail
1 tbsp, salt
Juice of 1 lemon 6 drops tabasco 1 c. catsup 1 c. chili sauce
2 tsp. Worcestershire
1 chopped green pepper
1 tbsp, onion juice Paprika
1 large can crab
Rub a bowl with garlic, then add other ingredients. Mix well and add crab. Let stand 1 hour. Before serving add mayonnaise.
Butterfly Salad
Sliced pineapple	Pimiento
Bananas	Cheese or dates
Celery	Nuts
Place two flat leaves of lettuce on a plate. In the center place y? banana cut crosswise, rolled in mayonnaise and then in ground nut meats. Cut a slice of pineapple in 2 equal parts. Place one piece on either side of banana with round side towards the banana. Place ball of cheese on date at end of banana for head. Use cloves or bits of marshmallow for eyes. Cut pimiento in shapes and lay on pineapple for wing markings. Use celery cut in long narrow strips so that they curl for antennae.
Mrs. J. R. Beach.
Egg and Tomato Salad
Hard-boiled eggs	Tomatoes
Cut eggs in quarters, after removing a slice from one end. On a salad plate place a slice of tomato on lettuce leaves. On the tomato place a quartered egg held together by a ring cut from a slice of tomato. Surround with mayonnaise.	A. H. B.
191Tomato and Asparagus Salad
Tomatoes	Green pepper
Asparagus	Lettuce
Lay slices of tomato on lettuce leaf. Put asparagus tips on top of tomato, and strips of green pepper on top of asparagus. Mayonnaise.
Mrs. Henry Luckenbach.
Candlestick Salad
Pineapple	Cherries
Bananas	Lettuce
Place a slice of pineapple on a lettuce leaf, and stick a whole banana in the hole of pineapple. Put some mayonnaise on top of banana and let it drip down. Place a cherry on top.
Mrs. Harold Corley.
Beet and Cabbage Relish
2 c. ground cooked beets % c. ground horseradish
2 c. cabbage chopped fine	Small quantity cayenne
1 tsp. salt	1 c. vinegar
% c. sugar
May be served with cold meat, or on lettuce leaves as salad.
Mrs. M. J. Langjord.
Water Lily Salad
Hard-boiled eggs	Cheese
Lettuce
Shell hard-boiled eggs and drop into salted water. Let stand an hour. Wipe and cut a thin slice from large end of each egg. Directing the stroke from small end downwards, cut the white sections like petals of a water lily. Mash the yolks through a strainer, mix with equal quantity of cheese, moisten with French dressing, and arrange on lettuce leaves to simulate center of lily, arranging whites as petals.	Mrs. J. P. Ratzell.
192Egg Walnut Salad
6 hard-boiled eggs	% c. chopped walnuts
1 c. chopped celery	y c. chopped apples
Mix all together and serve with dressing on lettuce.
Mrs. C. F. Flint.
Surprise Apple Salad
Small apples	1 c. sugar
1 can shrimps	Pink coloring
Peel and core apples, leaving whole. Make a weak syrup of sugar and water, add coloring. Bring apples to boiling point in solution but do not let boil. Have enough water to cover apples. Let stand in syrup all night. Mix shrimps and chopped apples with dressing and fill centers of colored apples. Serve on lettuce with mayonnaise.
Mrs. C. F. Flint.
Frozen Fruit Salad
5	oranges	1 small bottle maraschino
5 bananas	cherries
1 c. dressing	1 c. whipped cream
1 small can pineapple
Dice all the fruit and add cream and dressing. Put in baking powder cans and pack in salt and ice for 5 hours. Put waxed paper over top before putting on lids, to keep out salt arid water. Serve on lettuce.
M. J. L.
Huntington Salad
Medium-sized tomatoes	Cream cheese
Peel and chill firm tomatoes; then cut in 5 vertical slices, crosswise, not severing the sections. Mash the cheese, moisten with French dressing, pack in a mold and chill thoroughly. Remove from mold; cut in 1,4-inch slices crosswise, and fit slices between incisions in tomatoes. Serve in nests of lettuce with French dressing.
Mrs. B. N. Coates.
193
Cucumber Boats
Good-sized cucumbers	Radishes
Green onions	Cold diced potatoes
Peel cucumbers and cut in two lengthwise, scoop out insides and lay in salted ice water. Cut inside of cucumber in small pieces and mix with potatoes, radishes, and onions cut fine. Add celery if desired. Marinate 10 minutes with equal parts of oil and vinegar. Lay cucumber boats on lettuce, fill with mixture. Garnish with mayonnaise and paprika. Cut a piece of paper the shape of a sail and stick on top for place card.
Mrs. Lewis Williams.
Chop Shuey Salad
3 c. shredded cabbage 1% c. shredded celery
2 tbsp, minced onion
Mix all ingredients, lettuce.
3	tbsp, capers
1 c. sour cream dressing
Serve in a salad bowl lined with
Mrs. Mary Langj ord.
Carrot and Pineapple Salad
1 c. grated raw carrots	1 c. diced pineapple
Marinate with French dressing, and serve with lettuce and mayonnaise.
Mrs. Grace Cone.
Flower Salad
Tomatoes	Oranges
Peel tomato and cut in wedge-shaped pieces like petals. Arrange on lettuce with section of orange between each piece of tomato. Ball of mayonnaise for center.
Mrs. P. S. Danner.
194Pear and Pineapple Salad
Pears	Cottage cheese
Pineapple	Lettuce
Place a slice of pineapple on plate with lettuce leaf. Put 2 halves of pear together with cottage cheese. Insert whole clove for stem. Stand on pineapple. Put a ring of mayonnaise at base of pear.
Mrs. P. S. Danner.
Veal Salad
2 c. cold chopped veal
1	c. chopped apple
6 stalks celery cut fine
2	green onions cut fine
1	tsp. salt
1 tbsp. Worcestershire Small quantity parsley Juice of 1 lemon
Cover with mayonnaise and serve on lettuce. Mrs. H. Gorley.
Porcupine Salad
Pears	Lettuce
Almonds
Peel and core ripe pear. Place on lettuce leaves. Stick blanched almonds in pears thickly. Serve with mayonnaise. Mrs. F. R. Adams.
Cherry Pecan Salad
Queen Anne cherries	Pecan nuts
Remove pits from cherries and fill with pecans. Serve on lettuce with dressing.
Mrs. K. 0. Adams.
Prune Salad
Prunes	Lettuce
Walnuts
Cook prunes without sugar; cool; take out pits, and fill each with % walnut. Place on lettuce leaves and put mayonnaise or cream dressing over prunes. Sprinkle with chopped nuts. Prunes may be dipped individually in dressing and rolled in chopped nuts.
Mrs. Ralph Bull, Arcata, Calij.
195Frozen Cheese Salad
1	lb. cheese	1 small can pimientos
1 c. nuts	1 pt. cream
Run nuts, cheese and pimientos through chopper; fold in stiffly-beaten cream. Pack in baking powder can and pack in salt and ice for 4 hours. Serve on lettuce leaf with oil dressing served separately.
M. J. L.
Lady's Salad
1 c. red cabbage	y c. celery
y c. pineapple	1 green pepper
Make a French dressing, using the pineapple juice to replace % of the vinegar. Let the salad stand in the dressing y2 hour, drain and serve on lettuce with a dressing of mayonnaise mixed with chili sauce.
Mrs. F. F. S.
Ham and Egg Salad
Cold cooked chopped ham Hard-boiled eggs
Mix equal quantities of ham and eggs with mayonnaise dressing. Serve in lettuce hearts. Garnish with sliced eggs. Mrs. A. L. Barker.
Tomato Nests
Tomatoes	Egg
Peas	Olives
Celery	Lettuce
Nuts	Mayonnaise
Peel large tomatoes and hollow out centers, fill with peas, diced boiled egg, celery cut fine, and nuts mixed with mayonnaise. Garnish with olives and serve on lettuce nests.
Mrs. F. F. S.
196Apple Salad
Apples	1 glass currant jelly
Candied ginger	1 tbsp, lemon juice
Peel and core tart juicy apples. Slice thin. Cut some candied ginger in small bits and sprinkle over the apples. Melt the jelly and add lemon juice. Pour over the apples and stir. Set aside to allow jelly to harden. Serve on lettuce with whipped cream salad dressing.
A. B. C.
Marshmallow Salad
1 pt. whipped cream	1 small can pineapple
% lb. marshmallows	1/z c. nuts
i/2 can white cherries
Cut the marshmallows and let stand in cream 1 hour; then add other ingredients and serve on lettuce with salad dressing.
Mrs. S. A. MacEachron.
Black-Eyed Susan Salad
Oranges	Olives
Remove white skin carefully from each section of orange and arrange on a lettuce leaf in the form of a daisy. Fill center with chopped olives mixed with dressing.
Mrs. F. H. Pinska.
White Grape Salad
1 lb. white grapes	1A can pimientos
1 head celery	1 can sliced pineapple
14 lb. almonds
Skin, seed and cut in half the grapes. Chop the celery. Blanch and chop the nuts. Cut in strips the pimientos and pineapple. Mix with any fruit salad dressing and add whipped cream on top.
Mrs. F. B. Lyon.
197Ginger Ale Salad
14 c. lemon juice
Pinch of salt
2 tbsp, sugar
4 tbsp, grated pineapple
2 tbsp, gelatine
2	tbsp, candied ginger % c. celery or cucumber 1/3 c. diced apple
1 c. ginger ale
3	tbsp, hot water
Dressing for Above
2	eggs thoroughly beaten	1 tbsp, butter
3	tbsp, tarragon vinegar	1 c. whipped cream
Salt to taste
Heat in double boiler till thick. Add whipped cream just before serving. Serves 8.
Bessie Critzer.
Poinsetta Salad
Pineapple
Pimiento
Cheese
Nuts
Lay a slice of pineapple on lettuce. Cut pimiento in shape of petals, and lay on pineapple. Mix cheese with chopped pimiento, form in balls for centers. Garnish with chopped nuts and mayonnaise. This makes a pretty Christmas salad.	Ethel L. Essig.
Hot Slaw
Shredded cabbage	2 tbsp, lemon juice
Large lump of butter	Salt
1 tbsp, sugar	Pepper
Season shredded cabbage with salt and pepper and put over fire in a closely covered sauce pan. The fire must be very slow at first and the cabbage stirred frequently to prevent sticking. Cook from 20 to 30 minutes closely covered. Then add seasoning.	Mrs. Julia D. Coates.
Jewel Salad
% box gelatine % c. cold water
2 c. hot water 1/2 c. vinegar
1 c. grated pineapple
1 c. chopped cucumber Juice of 1 lemon
% c. sugar
Soak gelatine in cold water, add hot water and other ingredients. When hard serve on lettuce with dressing and whipped cream.
Mrs. C. A. Clark.
198Jellied Cheese Salad
1 envelope gelatine	iy c. milk
3 pimiento cheeses	y pt. whipped cream
Sliced pineapple	Durkee’s salad dressing
Soak gelatine, add hot milk, in which cheeses have been melted. When it begins to set add whipped cream. Mold in individual molds. Serve on a slice of pineapple with Durkee’s salad dressing diluted. Top with chopped nuts.
Mrs. J. E. Clark.
Chicken Mousse Salad
1	tbsp, gelatine
y c. hot chicken stock
2	c. cold chicken
y c. cold water
1 tsp. salt
y tsp. pepper
y tsp. grated onion y tsp. paprika
Soak gelatine in cold water, then pour in hot stock to dissolve. Add chicken and seasonings. Put into individual molds, or one large mold. Let harden, garnish with pimiento and asparagus tips. Serve on lettuce leaves with dressing.	Mrs. M. J. Luckenbach.
Pineapple Cheese Salad
1 envelope gelatine % c. cold water
1 pt. hot water
1 c. mild cheese Juice of y lemon
1 scant c. sugar
1 small can shredded pineapple
y pt. whipped cream
Soak gelatine in cold water and pour over it the hot water. Boil together for 3 minutes lemon, sugar and pineapple. Stir this mixture into hot gelatine. When it begins to harden stir in cheese cut in small cubes, and whipped cream. Serve with mayonnaise or boiled dressing.
Mrs. H. Luckenbach.
Tomato Cocktail
4 solid tomatoes	y tsp. tabasco sauce
1 tbsp, chopped pepper	y tsp. salt
y c. catsup	14 c. salad dressing
1 tbsp. Worcestershire
Peel and dice tomatoes, mix with peppers, and drain off all the juice. Salt well. Cover with sauce made of the other ingredients. Chill and serve in green pepper cases. Julia D. Coates.
199Strawberry and Cantaloupe Salad
Strawberries	Cantaloupe
Mix an equal quantity of hulled berries with cantaloupe cut in cubes. Serve on lettuce with whipped cream dressing. Mrs. F. H. Pinska.
Shamrock Salad
4 large smooth green peppers 10 walnut meats
2	pkgs, cream cheese	10 pimolas
1/2 can shredded pineapple
Mix cheeses with 2 tablespoons mayonnaise. Thoroughly drain pineapple and add chopped nuts and sliced pimolas. Add pinch of salt and dry mustard and pack tightly into green pepper shells from which all seeds and tops have been removed. Chill and slice. Serve 4 slices on a bed of lettuce with a mound of mayonnaise in the center. The cheese and mayonnaise may be colored green and the salad used for a St. Patrick luncheon	Mrs. E. R. Briggs.
Appetizing Salad
2 c. of cold boiled macaroni % can salmon
1 small onion	1/2 can pivnientos
1/2 solid head lettuce	2 tsp. celery salt
Chop all fine and mix with salt and pepper to taste; add celery salt, and moisten well with dressing.
Mrs. R. M. Ehat.
Gelatine Beet Salad
1 c. beet juice
1 c. chopped cooked beets
1	c. diced apples
1A c. chopped walnuts
2	tbsp, sugar
1 tbsp, gelatine
1 tsp. salt
Pepper
1 tbsp, vinegar
Soften gelatine in vinegar and dissolve in hot beet liquid. Cool, add seasonings and beets, apples and nuts. Mold and chill. Serve on lettuce with mayonnaise.
Russian Salad
1	c. potatoes	1 c. peas
2	c. carrots	1 c. beans
Cook and dice vegetables. Mix together with French dressing. Serve on lettuce and garnish with hard-boiled eggs.	Mrs. F. F. Smith.
200Crab Salad
1	can crab	1 c. celery cut fine
3	hard-boiled eggs
Wash and shred crab; add eggs cut fine, then celery. Mix with mayonnaise. Place on lettuce leaf and garnish with tomato and asparagus.
Mrs. J. F. Furtado.
Shrimp Salad
2	cans shrimps	1 c. celery cut fine
3	hard-boiled eggs
Wash shrimps in hot water and chill on ice. Mix eggs and celery with shrimps. Place on lettuce leaves and cover with mayonnaise. Garnish with paprika.
Marian S. Furtado.
Stuffed Beets
Beets of uniform size Small onion chopped
% lb. calf’s liver	Salt, pepper
Boil the beets and scoop out tops. Fill with liver paste made by grinding boiled liver and mixing with onion, salt, pepper, little of scooped out beet, and mayonnaise.
Mrs. J. Earl Clark.
Potato Salad
1 qt. diced boiled potatoes % can pimientos cut fine
6 hard-boiled eggs	1 tsp. celery seed
1 c. cut celery	6 sweet pickles
1 small onion grated	1 c. olives pitted and cut
% c. catsup	% tsp. mustard seed
Marinate potatoes with French dressing. Add other ingredients. Mix with half boiled dressing and half mayonnaise mixed with catsup.
Mrs. E. 0. Essig.
Ham Mousse
1	envelope gelatine	1 tsp. prepared mustard
14 c. cold water	% c. pastry cream
1/2 c. hot water	Cayenne
2	c. ground ham
Dissolve gelatine in cold water; add hot water; then ham and seasonings. When it begins to set add whipped cream. Mold and serve on lettuce with mayonnaise.
Martha S. Clark.
201Jello Fruit Salad
1 pkg. lemon jello
4 slices pineapple % lb. dates
% box marshmallows
1	c. walnuts
2	oranges
1 c. white grapes skinned and seeded
When jello is cold add fruit cut in dices. Put in molds. When set serve on lettuce with cream dressing.
Mrs. Mary Gregg.
Fruit Salad
1 c. pineapple diced	2 pears
1	tart apple	% c. skinned and seeded
2	oranges	grapes
Maraschino cherries	Nuts
2 bananas
Serve with the following dressing:
Juice of 1 lemon	2 eggs
Juice of can of pineapple	2 tbsp, flour
Cook the above in double boiler until smooth. Thin with whipped cream.
Mabel Mbrrin Kellogg.
Rolled Lettuce
1	Neufchatel cheese	Lettuce
1/2	c. whipped cream	Mayonnaise
1/2	chopped green pepper	Pimolas
Mix the cheese, whipped cream and green pepper. Spread on lettuce leaves and roll from the heart end out. Put a strip of mayonnaise on the outside of the rolls and lay sliced pimolas across the top.
Mrs. W. H. Stoddard.
Marshmallow Salad
Pears or peaches	1 c. whipped cream
1 can pineapple	4 tbsp, mayonnaise
% lb. marshmallows	Lettuce
Put y¿ of either pears or peaches on lettuce leaves. Beat the mayonnaise into the whipped cream and just before serving add the pineapple and marshmallows which have been cut into small squares; then put over the salad.
Mrs. W. H. Stoddard.
202SOUPS
Mrs. G. H. Learned
Soups are grouped into two main classes:
1.	Soups made with meat stock—bouillons, consommes.
2.	Soups made without meat stock—cream soups, purees, bisques, chowders.
Brown soup stock is made from beef and vegetables or from beef, veal, fowl, and vegetables.
White stock is made from veal with onion and celery and seasonings.
Meat stock can be made from left-overs, scraps, trimmings, bones, etc., from roasts and steaks or from cheap cuts of fresh meats—the shins, neck, shoulder or lower part of round. Always select the tougher parts, as they are richer in extractives and albuminoids. Always make meat stock with cold water to which salt has been added, as this draws out the juice of the meat, and gradually heat to boiling point but never boil. A cake of fat forms on stock when cold which excludes the air and should not be removed until stock is used.
The foundation of a cream soup is a thin white sauce; cooked vegetable pulp or puree is added for flavoring.
The water in which vegetables have been cooked is rich in mineral salts and flavoring and should be used whenever possible.
205Browned Crackers
Crackers	Butter
Salt	Cayenne
Spread crackers with butter, sprinkle with salt and cayenne and brown in oven.
Cheese Crackers
Crackers	Butter
Salt, cayenne	Grated cheese
Spread crackers thinly with butter, sprinkle with salt and cayenne, and cover with grated cheese. Cook in oven until cheese is melted.
Imperial Sticks
Cut one-third-inch slices of stale buttered bread into three-fourth-inch strips and brown in oven.
Noodles
1	egg	% c. flour
1/2 tsp. salt
Beat egg slightly, add salt and flour. Knead until smooth on a slightly floured board, adding a little more flour if necessary to make a very stiff dough. Roll as thin as paper and hang up to dry for about an hour (if the weather is damp it may take considerably longer). Roll like a jelly roll and cut in thin slices with a sharp knife. Add to consomme or beef broth and simmer five minutes.
Mrs. Gale P. Smith.
Browned Soup Rings
Cut stale bread in %-inch slices, and cut with a round cutter, spread the rounds with butter and with a smaller round cutter cut into rings as wide as they are thick. Slice more bread in %-inch slices, spread with butter and cut slices in sticks as wide as they are thick. Put in a pan and bake in over until brown. Serve three sticks through each ring.
206Croutons
Cut bread one-fourth inch in thickness, remove crust. Cut slices in strips and strips into cubes. Dip in melted butter, brown in oven or fry in deep fat.
Plain Brown Soup Stock
6 lb. shin of beef	6 pepper corns
4 qt. cold water	4 cloves
% c. each, carrot onion, tur- 2 sprigs parsley
nip, celery, cut in cubes 1 tbsp, salt
% bay leaf
Cut beef in inch cubes. Brown one-third of this in the marrow. Put this with remainder of the meat, with bone and fat, into kettle. Add salt and water. Let stand at least one hour, then heat very slowly to boiling point. Reduce temperature, cover, and let simmer for 5 or 6 hours. Add vegetables and seasonings the last hour of cooking. Strain and cool quickly.
Bouillon
3% pounds beef (cut from 2 stalks celery
under round and chopped 1 bay leaf to a fine mince)	2 cloves
3 qts. cold water	6 pepper corns
1 onion	1 tsp. salt
1/2 carrot	White of egg
1 sprig parsley
Place chopped meat in sauce pan with cold water. Let stand one hour; then put on fire and let come slowly to a boil. Remove scum. Let simmer 4 hours then add vegetables cut in dice and pieces and simmer one hour.
Strain into earthen bowl and cool without covering. When ready to use remove grease, put into a saucepan with % pound chopped meat and white of egg. Stir until it boils. Let it boil 15 minutes. Lay a cloth on a sieve and strain the bouillon without pressing. It should be perfectly clear and the color of amber.
Mrs. Geo. Vnnewehr.
207White Stock
6 lb knuckle of veal	Celery root, or
4 qt. cold water	1/2 tsp. celery seed
1 tbsp, salt	1 onion
6 pepper corns
Cut meat fine and break bones. Put in kettle with cold water and salt. Skim as it boils, and when clear, add seasonings.
Simmer until bones are clean and liquor reduced one-half. Strain, and when cool remove fat.
Consomme
3 lb.	beef	1	tbsp, salt
1 lb.	marrow	bone	6	peppercorns
3 lb.	knuckle	of veal	3	cloves
3	qt.	water	2	sprigs thyme
1A c. each, carrot, turnip, cel- 2 sprigs parsley
ery, onion, cut in dice % bay leaf
Cut beef in one-inch cubes and brown half of it in fat from the marrow bone. Put remaining half in kettle with cold water and salt, add veal cut in pieces, browned meat and bones. Let stand one hour. Heat slowly to the boiling point, let simmer six hours, removing scum as it forms on surface. Scald the vegetables and add with the seasoning the last hour of cooking. Strain, cool quickly, remove fat, and clear.
Consomme is the foundation for all clear soups, each soup taking its name from the garnishing used.
Julienne Soup
4	c. brown stock	14 c. cooked peas
% c. each, cut, carrot, turnip,
potato
Cut vegetables in thin pieces about length of match and twice as thick. Parboil 5 minutes, add to soup and simmer 20 minutes. Add peas and serve.
208Mutton Broth
3	lb. mutton	Few grains pepper
2	qt. cold water	% c. barley
1	tsp. salt
Wash and soak barley over night. Wipe meat, remove skin and fat, and cut in pieces. Put in kettle with bones and seasonings, cover with cold water. Bring to boiling point and simmer until meat is tender—strain and cool. Remove fat. Re-heat and add barley and cook until barley is tender.
Duchess Soup
4	c. white stock	c. butter
2	slices carrot cut in cubes 1A c. flour
2 slices onion	1 tsp. salt
2 blades mace	1/s tsp. pepper
% c. grated mild cheese	2 c. scalded milk
Cook vegetables 3 minutes in D/2 tablespoons butter; add stock and mace. Boil 15 minutes; strain and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese and serve as soon as cheese is melted.
Mrs. John Dean.
Split Pea Soup
1 c. split peas	1 c. bacon, diced
1	c. creamy milk	4 c. water
Soak peas over night in water. Cook slowly with bacon until soft (about 3 hours). Put through puree sieve, add milk. Salt, onion salt to taste. Serve with croutons.
Mrs. C. H. Hjul.
Celery Soup
2	c. celery	2 c. scalded milk
1	qt. cold water	1% tsp. salt
2	slices onion	Cayenne
4 tbsp, butter	Celery salt
2 tbsp, flour	Mace
Chop celery; cook in water until tender. Cook onion and mace in milk 20 minutes; strain. Melt butter; add flour and seasonings. Combine celery and milk mixtures— thicken with butter and flour cooked together, cook 5 minutes and serve.
209Cream of Lettuce Soup
Outside lettuce leaves
14 c. rice 3% c. boiling water
% tsp. butter
14 tsp. salt
¥s tsp. pepper
114 c. hot milk
Cover lettuce and rice with boiling water. Add salt, pepper. Boil hour. Press through sieve. Add hot milk and butter and serve with crisp crackers.
Mrs. N. B. Coates.
Peanut Soup
1	pt. milk	1 tbsp, flour
2	rounding tbsp, peanut but- 1 tsp. butter
ter
Mix 3 last-named ingredients with a little milk, add to remainder of milk; bring almost to boiling point.
Buttermilk Soup
1 qt. buttermilk or sour milk 1 dozen raisins
14 c. sugar	3 tbsp, sago
Bring this to a boil, stirring occasionally. Avoid curdling. Then add 3 tablespoons sago and boil until clear.
Mrs. C. F. Eldridge.
Green Corn Soup
6 ears green corn	14	tsp. cornstarch
1 qt. milk	1	egg
Score corn through the center of the kernel with a sharp knife and with the back of a case knife press out all the pulp into a pan, being careful not to tear the corn from the cob. In a double boiler, heat the milk; mix the corn pulp with cornstarch dissolved in a little water and add to hot milk, stirring constantly until well blended, cook until raw taste has disappeared, then add one teaspoon sugar; salt and pepper to taste and last the well-beaten egg. Stir for few moments, add lump of butter. If too thick, thin carefully with boiling water. The result should be a delicious creamy puree.
Mrs. E. R. Briggs.
210Onion Soup
6 onions sliced	Butter
3	c. top milk	1 tbsp, flour
Salt	Grated	cheese
Cook onions in salted	water.	When	tender	add milk,
butter. Thicken with flour and sprinkle grated cheese on each service.	Mrs. A. L. Barker.
Lima Bean Soup
1 lb. lima beans	Seasoning to taste
Top of milk	1 onion
Butter size of egg
Soak the dried lima beans 12 hours, renewing water as it evaporates, so that skins will slip off easily. Boil with minced onion (stirring often to avoid burning) until beans become soft pulp. Add milk, butter and seasoning to taste. Serve with whipped cream and tiny bit of parsley for color. Pretty and delicious.	Grace Caldivell Yeager.
Oyster Bisque
2 c. white stock or milk
1	tsp. chopped parsley Mace
2	c. oyster
2 tbsp, butter
1 c. cream Salt, pepper Cayenne
1	egg
2	tbsp, flour
Cook oysters in white stock until edges curl. Strain, reserve liquor and chop oysters; press through a sieve; add butter and flour cooked together, seasonings and cream; cook five minutes, add to egg slightly beaten, and serve.
Cream Tomato Soup
1 pt. tomatoes	2 tsp. minute tapioca
Good-sized pinch soda	Salt and pepper
1 qt. milk	Butter size of walnut
Stew the tomatoes until soft, then add the soda and stir. Strain well so that no seeds remain. Scald the milk with the tapioca dissolved in it. Stir the hot milk into the hot tomatoes then add the salt, pepper, and butter. Do not let it boil after it is mixed or it will curdle.
211Tomato Bisque
% can tomatoes	2 tsp. salt
1	qt. milk and cream	1 tsp. sugar
1 tsp. onion extract	Pepper
1 tbsp, flour	1 tbsp, butter
Make a cream sauce of butter, flour, seasonings and milk.
Heat tomatoes, strain and add to sauce. Serve with croutons.
Mrs. F. F. Learned, Wells River, Vermont.
New England Clam Chowder
Salt pork	2	cans minced	clams
4	onions	3	c. milk
4	potatoes	6	crackers
Slice thinly and fry out enough salt pork to cover large frying pan. Slice 4 onions and put with the fat that has been extracted in a large saucepan and cover with 1 pint of water—boil % hour and then add four potatoes cut into cubes. Add another pint of water, salt and pepper and boil until both onions and potatoes are done. Then add the clams an dmilk and crackers and bring to the boil, only. Serve with pickles.
Mrs. E. R. Briggs.
Corn Chowder
1 can corn	,1 qt. milk
% c. salt pork cut in small 2 tbsp, butter pieces	1 tbsp, flour
4 or 5 raw potatoes cut in 2 onions sliced cubes	Salt, pepper
Fry onion in salt pork. When tender, add potatoes. Season, cover with hot water and cook a few minutes. Add corn chopped fine. Boil half an hour adding more water if necessary. Stir into this the milk, boiling. Melt butter, add flour and stir smooth. Combine mixtures, add a little more seasoning and let chowder boil 2 minutes.
Mrs. F. F. Learned, Wells River, Vermont.
212VEGETABLES
Mrs. W. F. Lorenz
I.	Value: Mineral matter.
II.	Carrots and peas should be cooked in small amounts of water, and the liquid served with the vegetable.
III.	Cook in boiling water.
IV.	A small amount of soda added to string beans makes
them tender.
V.	To remove skins of dry vegetables use soda.
VI.	Green vegetables should‘ be cooked as soon as possible after picking. Wilted vegetables may be freshened by placing in cold water with a little lemon or vinegar.
VII.	Canned vegetables should be opened and emptied from the can at least an hour before using.
VIII.	Head vegetables should be placed head down, in a pan of cold water containing a little salt or vinegar. This will remove any small insects that may be lodged in them.
IX.	In stewing if properly done there is but little loss of nutritive substances. The vegetables should be placed in just enough water to prevent them from burning while cooking, so that the liquid left at the end of the cooking process can be served with the vegetable.
X.	In boiling there is a great waste of nutritive value. This method should only be used in the cooking of very old beets, turnips, or potatoes, or potatoes with their skins on. It may also be used for strong onions, or cabbage as it insures a mild flavor.
215XI.	In stewing or boiling always add vegetables to boiling water. Salt (1 tsp. to each qt. of water) may be added to the water in which all green vegetables, potatoes, or onions are cooked. Do not add salt to parsnips, salsify, carrots or turnips or other underground vegetables until after cooking. Do not allow vegetables to boil too rapidly—it dissipates the flavor and spoils the color. Cook in a vessel without a cover.
XII.	Baked potatoes for stuffing may be prepared in the morning, baked and stuffed and reheated for dinner.
Spanish Beans
2	c. pink beans	1 can tomatoes
3	large onions	Chili peppers to taste
4	qt. water (cold)	Salt and pepper to taste
% c. bacon drippings
Pick beans over carefully and place to boil in 4 quarts of cold water. Fry onions in bacon drippings until brown, then add to beans with tomatoes, Chili peppers and salt and pepper. Do not change the water on new beans. Cook 3 to 4 hours very slowly, adding a little water if needed. Boil down until like heavy cream.	Mrs. J. F. Furtado.
Baked (Dried) Lima Beans
1 qt. dried lima beans	Salt, pepper or paprika
Salt pork fat
Pick over, wash thoroughly and cover beans with water; let stand until the skins wrinkle. Do not drain. Place on stove and bring quickly to the boiling point, adding more water as needed. Let simmer until tender. Season with salt, pepper or paprika. Melt 2 tablespoons drippings in a frying pan; add 2 tablespoons flour and brown delicately, stirring constantly; add gradually 1 c. of the liquid drained from the beans; stir until the sauce is smooth; drain beans and reserve liquid; add beans to sauce. Turn into a baking dish and bake slowly 1 hour; add bean liquid as needed. The liquid surrounding beans should be creamy and plenty of it. Serve at dinner or luncheon with a green salad and hot Boston brown bread.	Mrs. G. C. Goldthwaite.
216Boston Baked Beans
V/2 qt. white beans (soaked 1 tbsp, brown sugar over night)	2 tbsp, molasses
1	lb. salt pork	Salt and pepper
1	tbsp, prepared mustard 3 c. water
Bake slowly for 5 hours in a covered bean pot.
Mrs. R. T. McClelland.
Baked Rice and Cheese
2	c. cooked rice	1/2 green pepper, chopped
1	c. strained tomatoes	1 tsp. onion juice
% tsp. salt	14 c. grated cheese
Add all ingredients except cheese to rice. Heat to boiling point and just before serving add cheese, mixing in well with two forks.
Spanish Rice
1	c. rice
2	c. boiling water Lump of butter
Pepper, salt, sage, half of bay leaf
1	can of tomatoes
Chopped onion and a little chili powder
Boil 10 minutes, then put in oven and bake 2 hours. The rice takes up the liquid, as it is solid.
Mrs. W. C. Prichard.
Rice Omelet
4 eggs	% c. cooked rice
1 tsp. salt	2 tbsp, chili sauce
% tsp. pepper	2 tbsp, bacon drippings
14 tsp. paprika
Beat egg yolks until lemomcolored; add seasoning, rice and chili sauce. Mix well and fold in stiffly-beaten egg whites and turn into omelet pan in which the bacon fat has been melted. Cook slowly until delicately browned on bottom, then set in a 300° F. oven until top has set. Loosen edges with spatula, fold over, turn out on hot platter and serve at once. Enough to serve four.
217Pimiento Rice
1 c. grated cheese	1 can of pimiento—use as
1	c. rice, boiled	much of pimiento as you
1/2 c. oil in bottom of pan	wish
First—layer of rice—layer of pimento—layer of cheese— 1/2־ cup of pimiento juice—layer of rice—pimiento—pimiento juice—layer of cheese, dry. Bake.
Mrs. J. D. Rogers.
Macaroni Loaf
1 c. boiled macaroni
1 c. hot milk
1	c. bread crumbs
2	tbsp, butter
1 tbsp, onion
Salt, pepper, 1 tbsp, capers
14 c. grated cheese
3	beaten eggs
Mix ingredients in order given and bake % hour. Serve with tomato sauce.
Mrs. S. A. MacEachron.
Green Peas in Chowder
Green peas	Bacon diced
Potatoes diced (or tiny new
ones)
Boil together potatoes and bacon till tender, add peas for the last 20 minutes.
Mrs. C. H. Hjul.
Baked Onions
Six large onions boiled until thoroughly cooked. Drain and place in baking dish layer of onions and layer of bread crumbs, alternating until dish is filled. Season with pepper, salt and butter, then cover with milk, finishing with bread crumbs and butter. Place in oven and brown.
Mrs. J. D. Rogers.
218Baked Macaroni and Cheese
Cook cup of macaroni broken in 1-inch pieces, using a large quantity of salted water and cooking until soft, then drain and rinse with water. Put in a buttered baking dish and pour over a white sauce, sprinkle with grated cheese and soft bread crumbs or crackers, and bake until brown.
White Sauce
2	tbsp, butter	2 c. scalded milk
2	tbsp, flour	% c. grated cheese
% tsp. salt	Pinch pepper
Melt butter in sauce pan, then add flour mixed with seasoning, and stir until thoroughly blended. Pour on gradually the hot milk, stirring constantly, cook and beat until smooth. Add the cheese and pour over the macaroni.
Baked Green Squash
Cut small cream squash in half, remove seeds and fiber, sprinkle with salt and dot with small bits of butter. Bake in moderate oven % of an hour.
Escalloped Squash
1 lb. summer squash	1 c. milk
1 c. grated cheese	Salt and pepper
Wash and slice squash very thin. Place in baking dish a layer of squash and then a layer of cheese, alternating until dish is 2-3 full, adding salt and pepper to taste.־ Pour over all 1 cup milk and bake until squash is tender.
Mrs. J. F. Furtado.
Italian Squash
3	lb. Italian squash	Small onion, ground
Butter the size of a walnut 2 eggs
3	tbsp, salad oil	1 c. milk
Boil the squash until tender; stir in the ground onion; then beat in the milk and eggs which have been previously beaten together; then add the salad oil. Put in a baking dish, dot with the butter and sprinkle with grated cheese. Bake 30 minutes or until nicely brown.
Mrs. W. H. Stoddard.
219Baked Summer Squash
Cut off tops of squash. Add salt and butter. Place in pan with small amount of water and bake 1 hour.
Mrs. P. S. Danner.
Spinach Timbales
% c. chopped spinach
2	tsp. butter
2 tbsp, flour
% tsp. sugar
1	tsp. cream
2	eggs
1 c. cream sauce Salt, pepper
Blend the butter and flour, add the cream and spinach, remove from fire, add eggs and seasoning. Beat well. Put in greased cups, set in hot water and bake until firm, place on buttered toast, pour cream over and serve.
Mrs. Francis Smith.
Asparagus with Eggs
Boil bunch asparagus 20 minutes, cut off tender tops and lay them in a deep pie tin, butter, salt and pepper well. Beat 4 egg whites and yolks separately to stiff froth, add 2 tablespoons milk or cream, 1 tablespoon warm butter, pepper and salt to taste. Pour evenly over asparagus mixture. Bake 8 minutes or until eggs set. Very good.
E. R. L.
Swiss Chard and Onion
Cut chard fine, put on to boil and add 2 or 3 onions quartered, sprinkle 1/2 teaspoon of dry mustard over top. Salt to taste, season with butter, garnish with hard-boiled eggs and sliced lemon.
Mrs. R. T. McClelland.
Lentils
1	c. lentils	1 c. boiled rice
2	tbsp, olive oil	1 tbsp, onion finely shredded
1 tsp. salt
Wash the lentils well, soak overnight and drain. Cook in boiling water till tender, drain again. Put olive oil in a sauce pan, add the onion and cook until soft, not brown. Add the lentils and boiled rice, mix, stir over the fire till hot, add the salt and serve hot.
220Fried Cucumbers
Pare and cut lengthwise in thick slices, wipe dry with cloth, sprinkle with salt, pepper, dredge with flour and fry in lard or butter. Brown both sides, serve warm.
E. R. L.
Cucumbers and Cream
Slice 2 large or 3 small cucumbers. Salt well and let stand for 10 minutes, then rinse off with cold water and drain. Put in dish, sprinkle with pepper, pour over % cup sweet cream in which has been stirred enough vinegar to make cream quite tart. Vinegar must be poured in slowly and at the same time vigorously stirred to prevent curdling of cream. A dash of cayenne or paprika may be added.
Celery Root Baked
To a pint of boiled celery root take a cup of well-seasoned Del Monte tomato sauce. Butter a baking dish and put in a layer of celery root sliced, then a layer of the sauce, etc. Cover with crumbs, dot with butter and bake in hot oven till brown.
Mrs. W. F. Lorenz.
Tamale Loaf
I.
1 qt. tomatoes	Small piece salt pork
1 can corn	1 onion, cut and fried in
% pt. ripe olives, cut	% c. olive oil
1 lb. hamburg
Cook all together 15 minutes.
II.
1	c. cornmeal	3 eggs, well-beaten
2	c. milk or water	Salt
Mix thoroughly, add to first mixture. Add 2 tablespoons chili powder, dissolved in hot water. Bake 40 minutes in medium oven.
Mrs. Chas. Shuey.
221Cauliflower Casserole
Cook a medium sized cauliflower in boiling water, salted slightly, until nearly tender. Separate flowerets and place in buttered baking dish. Add y2 pound ham boiled and chopped fine; pour over vegetable and meat 1 cup of white cream sauce. Strew with cracker crumbs and bake in a moderate oven 1/2 hour.
Mrs. R. M. Ehat.
Tamale Pie
1	lb. round steak, ground
2	pork chops, ground
1	tbsp, lard
2	onions
1 clove garlic
Salt, pepper
1	tbsp, sugar
2	cans tomato sauce Heaping tbsp, chili pepper
1/2 c. water
Put lard in hot frying pan, then the ground meat. Brown meat well, then add all other ingredients. Let mixture simmer for 1 hour; thicken with flour if necessary. For the crust, make a thick corn meal mush of cups ofmeal. Wet with cold water before adding boiling water. Cook 1% hours. Line baking dish with this mush, fill with meat mixture, cover with remainder of mush. Bake 1/2־ hour.
Stuffed Bell	Peppers
6	bell peppers	1	large tomato (peeled)
1	large onion	1	lb. hamburg
1	c. boiled rice	1	c. water
Fry the hamburg in bacon drippings until brown. Chop the onion and add to the meat and fry, then add the rice and tomatoes and salt and pepper to taste. Add the water and let simmer on stove until onion and tomato are cooked, then stuff the peppers with the mixture and bake 30 minutes.
Mrs. J. F. Furtado.
Stuffed Peppers
6 green peppers	3 tbsp, bread crumbs
1	onion finely chopped	Salt and pepper
2	tbsp, butter	4 tbsp, lean raw ham, finely
4	tbsp, chopped mushrooms	chopped
% c. brown sauce
Cut a slice from a stem end of each pepper, remove seeds,
222and parboil peppers 15 minutes. Cook onion in butter 3 minutes. Add mushrooms and ham and cook 1 minute, then add brown sauce and bread crumbs. Sprinkle peppers with salt, fill with cooked mixture, cover with buttered bread crumbs and bake 10 minutes.
Corn Chowder
1	c. canned corn	2 c. milk
2	c. raw potatoes, cut in cubes 1 tbsp, butter
1A c. salt pork cut in small % tsp. salt pieces	% tsp. pepper
1 onion sliced
Put salt pork in saucepan and cook to extract fat, add onion and cook until golden brown (about 5 minutes). Parboil potatoes in boiling water to cover 5 minutes, add to salt pork and onion. Cook until potatoes are tender. Melt the butter, add flour, mix until smooth, add cold milk and stir until creamy. Add seasoning and combine mixtures.
Succotash
Take equal quantities of cooked corn and cooked string beans or cooked lima beans. Season with a teaspoon of onion juice, butter and salt.
Mrs. R. T. McClelland.
Corn Creole ״
One can corn, add 2 cans tamales, break up tamales in corn and add butter size of walnut, pepper and salt and stir over fire until butter is melted and serve at once.
Corn Fritters
% c. milk	1	tsp.	salt
2 c. cooked	corn	%	tsp.	pepper
1% c. flour	2	tsp.	baking	powder
1 tsp. shortening	2	eggs
Add milk to corn; add flour sifted with salt, pepper and baking powder; add melted shortening and beaten eggs; beat well. Fry by spoonfuls on hot greased griddle.
Alice B. Yeager.
223Scalloped Corn
1	can corn	1 c. milk
3	eggs	Pinch of salt
2	heaping tbsp, cornstarch
Mix all together and bake in moderate oven about hour.
Mrs. F. F. Smith.
Boiled Corn
(A new way not generally known)
Put ears of fresh green corn into a kettle of cold water and just bring to boiling point. Older green corn will necessarily stay in a little longer. It is very sweet and tender when cooked this way.
Miss Anna Averell.
Corn Pudding
1 can corn	1 tbsp, butter
4	eggs	1 tsp. flour
1 tsp. sugar	1 pt. milk
To the corn add eggs, yolks and whites beaten separately, the flour mixed with the butter, seasoning and milk. Bake Vi or M °f an hour, or until it sets.
Mrs. M. B. Fisher.
Buttered Beets
Wash beets and cook in boiling water until tender, drain, plunge in cold water and remove skins. Cut in cubes. Reheat in a double boiler, add salt and a tablespoon of butter. .	Mrs. R. T. McClelland.
Baked Beets
Beets retain their sugary delicate flavor if baked instead of boiled. Turn them frequently while in oven, using a knife, as fork allows juice to run out. When done, remove skin, serve sliced, with salt and pepper.
E. R. L.
224Scalloped Apples
(To be served as a vegetable with meat)
Butter a pudding dish and put a layer of peeled sliced apples in the bottom. Sprinkle with sugar, a very little flour and cinnamon and some small bits of butter. Fill the dish in this manner and bake 1 hour, covering the dish to prevent burning on top. Serve hot or cold. Very nice with pork.
Mrs. Gale P. Smith.
Scalloped Cabbage
4 c. chopped cabbage
2 tsp. flour
1 c. sweet milk Strips of bacon
% tsp. salt
% tsp. paprika
1/2 tsp. mustard
Shake over cabbage flour, salt, paprika and mustard; add milk; mix well. Bake in well-buttered dish with strips of bacon on top until cabbage is tender, keeping dish covered for 15 minutes; then uncover to brown the bacon.
Mrs. C. E. McKee.
Scalloped Cabbage
1 small head cabbage	% tsp. cayenne pepper
3	c. stale bread crumbs	Sweet milk to cover, about
1 tbsp, butter	3 c.
1% tsp. salt
Chop cabbage fine; cover bottom of a buttered baking dish with a layer of cabbage, then bread crumbs, alternating until dish is two-thirds full. Sprinkle crumbs over top, dot with butter, and barely cover with the milk containing the salt and pepper. Bake in moderate oven till cabbage is perfectly tender—about 45 minutes—and serve at once.
Mrs. James S. Brown.
Cabbage Rolls
Cabage	Onion
Minced meat	Salt, pepper
Drop cabbage leaves into boiling salted water and let stand 15 minutes. Prepare a stuffing of minced meat, a little onion, salt and pepper. Drain leaves spread with 1 tbsp, meat and roll up. Place rolls in baking dish and cover with stock and bake until cooked through and brown.
Mrs. Francis Smith.
225Cabbage Rolls
1 small cabbage
1 lb. ground steak
1 onion, minced
1 c. raw rice
1% tsp. salt
1 egg
1 tsp. cinnamon
Boil the cabbage in salted water until the leaves are soft enough to roll without breaking. Drain, and when cool enough to handle, cut the leaves into squares of about 6 inches. Mix the steak, rice, onion, cinnamon, salt and egg in a mixing bowl. Put a heaping teaspoon of the mixture on each square of cabbage and roll into rolls as nearly finger thickness as is possible. Have ready a large kettle of boiling, salted water and put into it a colander or some similar device for keeping the rolls off the bottom of the kettle, as they burn easily. Lay the rolls carefully in the colander; have water enough in the kettle to cover them. Cover and boil gently for 45 minutes or until the rice is done. Serve with drawn butter sauce. If the flavor of cinnamon is not liked, omit and add teaspoon of pepper.
Cabbage with Cream
1 small cabbage
1 c. rich milk or cream
1 tbsp, flour
Salt and pepper
Slice cabbage very thin. Have ready a hot skillet. Put in cabbage and add water right away. Cook for 10 minutes. Drain off water. Add milk or cream. When it boils thicken with flour, moistened in a little milk. Season. As soon as it comes to a boil, serve.
Mrs. M. B. Fisher.
Noodle Ring
1 pkg. small egg noodles
4 eggs
% c. cream
Cook noodles in salt water until tender. Drain, add egg yolks well beaten, then the cream. Mix. Fold in beaten whites. Place in well-greased mold. Set mold in pan of hot water. Bake in slow oven 45 minutes. After taking out of mold, fill center with creamed crab, chicken or shrimp.
E. R. L.
226Nut Sausage
1% c. cooked rice	% tsp. ground sage
1 c. ground walnuts	% tsp. salt
Mix and form in little cakes and fry as you would sausage.
Stuffed Egg Plant
Cut egg plant in two. Scrape out all of inside and put in a sauce pan with a little minced ham, chicken or veal; cover with water and boil until soft; drain off water, add 2 tablespoons bread crumbs, 1 tablespoon butter, 1/2 minced onion, pepper and salt. Stuff each half with mixture, add small lump of butter to each, and bake 15 minutes.
E. R. L.
Egg Plant Casserole
1 egg plant	2 tsp. salt
6 tomatoes	% tsp. pepper
1 green pepper	1/3 c. drippings
6 medium sized onions
Pare and slice egg plant and onions and slice the pepper. Brown in frying pan in drippings. Place browned vegetables in greased casserole, alternating with tomatoes sliced. Season each layer with salt and pepper and cook at 400 degrees F. 40 minutes.
Rissotto
1	c. rice	Tomato sauce
2	tbsp, oil	Onion
Grated cheese	Green peppers
Wash rice well, drain until dry. Heat oil in heavy frying pan. Add rice. Stir constantly until rice is golden. Cover with tomato sauce. Add onion and pepper, sliced. Cook over low fire till rice is tender. A few olives improve the risotto. Turn on serving dish and cover with grated cheese. Serve at once.
Mrs. Julia D. Coates.
227Curry
1 large unpeeled cocoanut 1 clove garlic
1 qt. milk	1 rounded tbsp, curry powder
1 tbsp, butter	2 heaping tbsp, flour
1 onion, chopped fine
Chop the cocoanut and let it stand 30 minutes in the milk; then strain. Mix together the flour and curry powder. Melt the butter in a frying pan; add the onion and garlic and fry a delicate brown; then add the flour mixture and lastly the milk, stirring continuously until the sauce boils. Any one of the following may be stirred into this curry sauce: 4 small cans of shrimps; a chicken, boiled and cut in large pieces; a lobster; cold tongue cut in cubes; eggs, hard boiled and cut in sections; string beans; beets; cauliflower; carrots; veal kidneys. Rice should always accompany curry and string beans or fried bananas may also; if a salad is served stuffed eggs is best. Condiments to serve with curry are: Lemon cut in eighths, mango chutney, peeled and grated cocoanut, chopped hard boiled egg, chopped peanuts, candied ginger and any marmalade.
Mrs. Queen.
Mock Veal Loaf
2	c. whole wheat bread	1 tsp. ground sage
crumbs	2 tsp. onion juice or onion
1% c. ground mixed nuts	salt
1% c. milk	1)4 tsp. salt
1 egg	tsp. pepper
Mix ingredients in order given and let stand for 30 minutes or longer. Form into a loaf and bake in a buttered pan about 40 minutes.
Mrs. James S. Brown.
Creamed Cauliflower
Remove the leaves, and cut off stalk from a firm cauliflower, and soak 1 hour, head down in enough cold water to cover. Cook head up in boiling' salted water about 20 minutes. Drain, separate clusters, and heat in white sauce, adding 1/4 cup grated cheese.
228Parsnips with Drawn Butter Sauce
Wash parsnips well, using a brush. Cook in boiling salted water until soft. Drain and cover with cold water and drain again, then rub off skins. Cut in slices 1/4, inch thick and slices in strips % inch wide, and reheat in drawn butter sauce.
Drawn Butter Sauce
14 c. butter	% tsp. salt
214 tbsp, flour	Pinch paprika
1% c. boiling water
Melt half the butter, add flour mixed with the seasoning and pour on gradually the hot water. Let boil 3 minutes, then add the remaining butter in small pieces.
SweetPotatoes (Southern Style)
Boil potatoes till almost done. When a fork will go into them easily, take from fire, skin and put in a buttered baking dish. Cover potatoes with brown sugar and enough water to half cover them. Put a piece of butter on each potato and bake in a slow oven. Watch carefully, as they burn easily. When syrup is thick turn potatoes to brown on other side.
Sweet Potato Cones
3	c. mashed sweet potatoes 2 tbsp, sugar
1 heaping tbsp, butter	Cracker crumbs
3	eggs	Salt and pepper
Mix mashed potatoes, butter and yolks of eggs until smooth. Season with salt and pepper. Form in cones. Roll in half the beaten whites and cracker crumbs. Put into well-greased pan and brown in oven. Make a meringue of the balance of beaten whites and 2 tablespoons sugar. Add a spoonful of the meringue to each cone and put back in oven and faintly brown.
Julia D. Coates.
229Southern Sweet Potatoes
Slice cold cooked sweet potatoes about % inch thick and lay slices side by side in well-buttered roasting pan. Sprinkle bountifully with brown sugar and plenty of butter; bake in a moderate oven about 15 minutes, until candied.
Mrs. A. E. Gravatt.
Stuffed Baked Potatoes
3 large potatoes	14 tsp. pepper
U c. hot milk	Paprika
% tsp. salt
Bake potatoes until soft. Cut them in halves lengthwise. Remove the inside, being careful not to break the skin, and mash. Add milk, seasoning and beat until light. Refill potato halves, brush tops with a little cream or butter and sprinkle with paprika. Brown quickly in hot oven.
Mrs. F. G. Wheaton.
Potato Puffs
1 c. cold mashed potatoes % tsp. baking powder i/2 c. flour	1 egg
Beat egg and mix well with potatoes. Add flour and baking powder, salt to taste. Make about the size and shape of a lady finger. Roll in flour and fry in deep fat. Nice with jelly for breakfast or luncheon.
Mrs. Gale P. Smith.
Mt. Tom Potatoes
For cold mashed potatoes. Oil pan. Place slices of bread flat on bottom of pan. Beat up the potatoes with a little milk, season and put in a little butter if you like. Put grated bread or bread crumbs on top.and bake. You can do very much the same with almost any kind of cold vegetables.	Mrs. R. S. Ormsby.
Saratoga Chips
Take large potatoes, slice thin and evenly, drop into very cold water, dry in towel, and drop into boiling hot fat, fry to a light brown, stirring occasionally.. Remove with a skimmer and sprinkle with salt while hot.
230Scalloped Potatoes
Slice raw potatoes very thin and put a layer of potatoes in a scalloping dish, season well with salt, pepper and butter. Sprinkle a thin layer of rolled bread crumbs over them. Then another layer of potatoes and seasoning and so on until the dish is filled. Pour over milk enough to come up even with the potatoes. Bake an hour.
Kimball Potatoes
Peel and cut potatoes in small thin slices. Almost cover them with water in aluminum baking dish. Season with salt, pepper and butter. Place over fire till boiling, then cover and remove to oven. Bake slowly till tender, about 45 minutes.	Mrs. C. H. Hjul.
Potatoes on the Half-Shell
6 medium potatoes	2 egg whites
1A c. hot milk	Salt
2 tbsp, butter	Pepper
Bake potatoes until tender. Cut them in two lengthwise and take out inside. Mash until free from lumps; add milk, butter, salt and pepper. Work together thoroughly, then fold in stiffly beaten whites of eggs. Pile mixture lightly into potato shells, sprinkle grated cheese on top. Put on top shelf of oven and bake about 15 minutes.
Mrs. A. E. Gravatt.
Potatoes O’Brien
Chopped cold boiled potatoes Chopped green pepers
A little chopped onion	Chopped parsley
Pimientos to taste	Salt and pepper
Fry slowly in drippings, browning crisp on both sides.
Mrs. W. G. Lenjestey.
French Fried Potatoes
Select potatoes of uniform size. Wash, pare and cut in halves lengthwise and cut halves in 4 pieces lengthwise, and let stand in cold water 1 hour. Drain well and dry between cloths, then fry in deep fat from 8 to 10 minutes. Drain on paper and sprinkle with salt.
231Dutch Potatoes
Pare small potatoes and soak in cold water 1 hour. Drain and put in pan with 1 quart boiling water, 2 tablespoons butter and 1/q tablespoon salt. Cook until done, drain, and return to pan; add 3 tablespoons butter, 1 tablespoon lemon juice, 1-3 teaspoon salt and a little cayenne. Cook about 3 minutes, shaking the pan while cooking. Remove to hot dish and sprinkle with chopped' parsley.
Baked Tomatoes
Wipe and remove a thin slice from stem end of six smooth medium-sized tomatoes, take out seeds and pulp and drain off most of liquid. Add an equal quantity of cracker crumbs, season with salt, pepper and a few drops of onion juice and refill tomatoes with mixture. Place in a buttered pan, sprinkle with buttered crumbs and bake 20 minutes in hot oven.
Tomato Cutlets
Remove skins from firm, large tomatoes, cut in I/¿ inch slices. Sprinkle with salt, pepper and sugar. To a beaten egg add 3 tablespoons milk. Roll slices in bread crumbs, then in the egg and milk and again in the crumbs. Saute in bacon fat until brown. Put a mound of boiled rice in the center of a platter. Pour around it a plain cheese sauce, make a border of the sauted tomatoes and bacon curls.
Mrs. F. A. Beauchamp.
Scalloped Tomatoes
Cover bottom of a buttered baking dish with layer of buttered cracker crumbs. Cover with a layer of tomatoes seasoned with salt, pepper and few drops of onion juice. Sprinkle top thickly with buttered crumbs. Bake in hot oven until the crumbs are brown.
232Table of Proportions
1	tsp. soda..............................to	2 c. sour milk
% tsp. soda and 1 tsp. bak. powd. (to each c. flour)״״
........................................to 1 c. sour milk
2	tsp. baking powder................to	1 c. flour for biscuit
4 tbsp, or % c. butter...............to	1 qt. flour for biscuit
1% c. shortening.....................to	1 qt. flour for pastry
6 tbsp, butter...................to	1 qt. flour for shortcake
4 tsp. baking powder..........................to	1 qt. flour
1 tsp. baking powder..........................to	1 c. flour
1 tsp. salt...................................to	1 qt. flour
1 c. milk............................to	2 c. flour for gems
Menu Planning
When planning menus the first thing to bear in mind is that a proper representative of each food group should be included in the meal. The food groups are:
1.	Proteins, or muscle-makers—as lean meat, poultry,
game, cheese, nuts, milk, eggs, fish and legume seeds.
2.	Carbohydrates, or fuels—which include:
Starches—-as rice, macaroni, spaghetti, noodles, cereals, breads, bananas and all starchy vegetables.
Sugars—as fruit, cakes, preserves, etc.
3.	Fats, or reserve-force foods—as fat meats and fish,
cream soups, cream cheese, ripe olives, salad dressings, foods cooked in fat, and rich desserts.
4.	Minerals and acids, or blood-purifiers as cucumbers,
corn, tomatoes, cabbage, celery, eggplant, greens, all dried and fresh fruits.
5.	Protective foods—milk and the leafy vegetables such
as spinach, cabbage, cauliflower, brussels sprouts, beet greens, celery, lettuce, chard, kale, dandelion, water cress, onions.
233Special attention should be given to the “protective foods” because one of the most important means of preventing the deterioration of the body is through proper nutrition, and scientific research has fully demonstrated that the idea that the protein and energy needs of the body are the two most fundamental factors in nutrition, which was universally accepted a few years ago, is erroneous.
Until recent years it was not always realized that the proper nutrition of one’s family required intelligent care, but at the present time many prominent scientists and physicians are giving the matter very careful study. Dr. E. V. McCollum of Johns Hopkins University, for instance, in his “The American Home Diet” has given us some very interesting data.
He points out that it has only been within the last few years that anyone could say what constitutes a satisfactory diet. Our knowledge of nutrition has been obtained by experiments on animals and information has been gained from these experiments which has made possible a more intelligent study of the dietary of man than would have been possible otherwise.
During the last few years it has been discovered that there are three substances of remarkable interest which the diet must supply; these food units have been given various names, probably the best known being “vitamines.” When any one of the three is absent from the diet, or is furnished in inadequate amount, there results one of the three peculiar diseases which have come to be called “deficiency diseases”; these “deficiency diseases” are Scurvy, Xerophthalmia, and Beri Beri.
It has been definitely established that there are but two kinds of diet which are satisfactory for the maintenance of health and vigor over a long period, namely: those which contain either milk or the leafy vegetables in suitable amounts, or preferably both. These have therefore come to be known as the “Protective Foods.”
Animals which have been confined to a diet of meat, potatoes, bread and sugar, without a sufficient amount of milk and green leafy vegetables grow old rapidly even when
234the diet is of a composition which satisfies the food chemist. Animals which have been fed a diet of seeds, tubers, roots, and meats have always failed to attain more than two-thirds their normal adult size, and before they were a quarter through the normal span they had all the appearances of extreme old age. The addition of milk and green vegetables to the diet has produced a marked contrast in a similar group of animals. Only those diets which contain the “protective foods,” milk and the leafy vegetables, have ever maintained animals in a state of nutrition which promotes vigor, preserves the appearance of youth, and sustains longevity.
It is well known that many families use little or no milk and eat practically no green vegetables. We should avoid the use of diets which, while not sufficiently faulty to produce one or another of the “deficiency diseases,” may yet bring us into a state of chronic nutritional instability.
Meat should be eaten sparingly, for it contains excessive amounts of acid forming elements. However, it adds to the palatability of the meal and it has therefore been recommended that it be used only in such quantities as may be essential for that purpose. The ordinary vegetable foods should constitute a considerable portion of our diet and milk makes an ideal food for supplementing them as it corrects their deficiencies.
It has been suggested that in order to obtain the best results the menus should include, with the ordinary vegetables, a small amount of meat, a quart of milk a day for each member of the family, and as much of the green leafy vegetables as the appetites of the family will permit.
235Service Guide
Mrs. W. G. Lenfestey.
Housekeepers, both young and old, are usually able to guess at the correct quantities of food to order for a small family’s consumption. When entertaining for more than a dozen, it may save at least time and worry, if not disaster, to have some guide or chart to follow. The following list of quantities is for serving twenty-five people who have good appetites, and may be altered to suit conditions. Where profit is to be a governing factor, they may all be lessened, or where an elaborate meal of many courses is served, a smaller quantity per person will still be sufficient. This list is for a generous serving for personal entertaining.
Meats
Roast meats or baked ham............................15	lbs.
Chicken, roast or fricassee.......................20 lbs.
Chicken, creamed..................................14 lbs.
*S alads
Lettuce...........................................3 heads
Mayonnaise, 3 eggs, oil...........................1J4 pts.
Tomatoes, small, to stuff.........................,...6 lbs.
Potatoes.............................................9	lbs.
Shrimps, to stuff, tomatoes.........................1%	lbs.
Crabs..........................................3	medium
Chicken.............................................12	lbs.
Crackers............................................J4	lb.
Fish
Salmon or halibut, creamed...........................6	lbs.
Shrimps, creamed on toast.........................  2%	lbs.
Crabs, creamed or deviled............................4	lbs.
Vegetables
Potatoes, mashed....................................10	lbs.
Potatoes, baked.....................................13	lbs.
Potatoes, scalloped................................. 9	lbs.
Peas................................................13	lbs.
Cauliflower.......................................4	heads
236Butter........................................... 1	lb.
Butter for 30 sandwiches...........,..............%	lb.
Bread for 35 sandwiches......................1	large loaf
Whipped cream for topping dessert................1%	pts.
Coffee............................................1	lb.
Sugar.............................................1	lb.
Cream...........................................  1	qt.
Ice cream, bricks......׳..........................4	qts.
Ice cream, in bulk................................5	qts.
Cakes, according to size..........................2	or 3
Oven Temperatures
Enter at Reduce and
Deg. F. keep Deg. F.
Roast meats......................... 450	360
Fish ............................... 400	360
White bread (yeast)................. 425	360
Cookies ............................ 350	350
Entire wheat bread.................. 360	340
Pastry.............................. 425	425
Breakfast breads.................... 425	400
Ginger breads....................... 350	300
Cake ............................... 350	300
Sponge cake......................... 320	300
Custard ............................ 325	300
These temperatures are for gas stoves, and should be lowered about 50 deg. F. for a wood and coal range.
237
iTime Table for Cooking Vegetables
Potatoes, boiled...............................30 minutes
Potatoes, baked................................45 minutes
Sweet potatoes, boiled...................15 to 25 minutes
Sweet potatoes, baked...............................1 hour
Squash, boiled.................................25 minutes
Squash, baked..............־...................45 minutes
Green peas, boiled.......................20 to 40 minutes
Shell beans, boilde....................1	hour to 1% hours
Shell beans, boiled..........................about 1 hour
Green corn, boiled.............................10 minutes
Asparagus, boiled........................15 to 30 minutes
Tomatoes, fresh, boiled.............................1 hour
Tomatoes, canned, boiled.......................30 minutes
Cabbage, boiled.......................35	minutes to 1 hour
Cauliflower, boiled......................20 to 25 minutes
Onions, boiled...........................45 to 60 minutes
Beets, boiled................................1 to 3 hours
Turnips, boiled..........................30 to 45 minutes
Parsnips and carrots..................45	minutes to 1 hour
Time Table for Broiling Meats and Fish
Steak (1 in. thick)..................... 4	to	10	minutes
Steak (3^2 in. thick)................... 8	to	15	minutes
Lamb Chops.............................. 6	to	10	minutes
Mutton Chops............................ 6	to	10	minutes
Spring Chicken......................... 20	to	30	minutes
Squabs..................................10	to	12	minutes
Shad....................................15	to	30	minutes
Blue Fish.............................  15	to	30	minutes
Slices of Fish..........................12	to	15	minutes
Small Fish.............................. 5	to	12	minutes
238Time Table for Baking Meats and Fish
Beef ribs or loins, rare, per lb.......... 8 to 10 minutes
Beef ribs or loin, well	done, per lb.......12 to	16	minutes
Beef ribs, rolled, rare....................12 to	15	minutes
Beef ribs, rolled, well	done...............15 to	18	minutés
Beef Fillet, rare (hot	oven)...............20 to	30	minutes
Beef Fillet, well done.............................1 hour
Mutton leg, rare, per lb......................10	minutes
Mutton leg, well done, per lb.................14	minutes
Mutton forequarter, stuffed, per lb.......15 to 25 minutes
Lamb, well done, per lb...................15 to 20 minutes
Veal, well done, per lb................־..18 to22 minutes
Pork, well done, per lb.......................20	minutes
Venison, rare, per lb.........................10	minutes
Chicken, per lb...........................15 to 20 minutes
Turkey, 8 to 10 lbs................................3 hours
Goose, 8 to 10 lbs........................2 hours or more
Duck, domestic............................1 hour or more
Duck, wild.................Very hot oven 15 to 30 minutes
Grouse....................................about 30 minutes
Small birds...............................15 to 20 minutes
Pigeons, potted or en casserole................3	to 6 hours
Ham............................................4	to 6 hours
Fish, whole...........................45	minutes or longer
Small fish and fillets.....................about	20 minutes
Baked beans with pork..........................6	to 8 hoursBlanching and Sterilizing
TIME TABLE FOR BLANCHING AND STERILIZING FRUITS AND VEGETABLES*
Fruits and Vegetables	Blanch or Scald	Hot Water Bath	Steam pressure 5 to 10 lbs.
			
VEGETABLES	Minutes	Minutes	Minutes
Asparagus	15 in steam	90-120	60
Beets•	6-10	90	60
Beans, (shell) t	5	180-240	90
Beans, (string)	5-10	90-150	60
Cabbage or Brussels			
Sprouts	10	60-90	60
Cauliflower	3	45	30
Carrots	6-10	90	60
Corn	5	180-240	90
Greens	15-20 in	120	60
	steam		
Parsnips	6-10	90	60
Peas	2-5	180	90
|qu2”־hns 1 c°״k 30 min. in open kettle to reduce bulk.		120	60
			
			
Tomatoes	1-2	22	15
Tomatoes and Corn		90	60
FRUITS			
Apples	1-2	20	10
Berries, cherries, currants, grapes		16	8-10
Gooseberries	1-2	16	8-10
Pears	1-2	30	10
Peaches	1-2	16	8-10
Plums	1-2	16	8
Strawberries		16	8-10
The sterilization time given is for properly packed pint and quart jars. For two-quart jars add twenty-five or thirty minutes for water bath.
Begin to count time only when the water boils in the water bath or, if pressure cooker is used, when desired pressure has been obtained.
*Adapted from authoritative sources, and personal experience.
t Shell beans are even better if cooked in open kettle until just done and well seasoned, then sterilized for 1% hours.
240INDEX
Almond Cookies, 57 Dessert, 94
Amber Marmalade, 132
Angel Cake, 24
Appetizing Salad, 200
Apple Chutney, 141
Filling, 15
Frying Pan Pudding, 91 Meringue, 91
Pudding, 91
Salad, 197
Sauce Cake, 24
Snow, 90
and Bread Pudding, 90
Apricot Conserve, 136 Cream Pie, 154 Dainty, 77 Sauce, 73 Whip, 76 and Pineapple Conserve, 135
Arabian Stew, 120
Asparagus with Eggs, 220
Aunt Gertrude’s Cake, 28
Baked Beets, 224
Brown Bread, 5
Chicken with Macaroni, 160
Green Squash, 219
Ham, 124
Hamburg, 126
Lima Beans, 216
Mackerel, 164
Onions, 218
Oranges, 88
Pork Chops and Liver, 119
Rice and Cheese, 217
Steak, 115
Summer Squash, 220 Tomatoes, 232
Veal Cutlets, 124
Baking Powder Biscuit, 7
Banana Merinque, 89 Pie, 151 Sandwiches, 171 Snow Whip, 89
Bavarian Cream, 95
Beef Birds, 116
Steak Slip, 115
Beet Salad, 189
and Cabbage Relish, 192 Bellevue Pudding, 82 Blackberry Pie, 154
Preserve, 135
Pudding, 88
Black-Eyed Susan Salad, 197 Blanc Mange, 77
Boiled Corn, 224
Icing, 14, 17
Leg of Mutton, 114 Bonbons, 41 Boston Baked Beans, 217
Brown Bread, 5
Brown Bread Sandwich, 174 Bouillon, 207 Bran Biscuit, 6
Gems 8 Brazillian Salad, 187 Bread Pudding, 80, 81 Brown Betties, 67
Betty, 90
Bread, 5
Soup Stock, 207 and White Sandwiches, 174 Browned Crackers, 206
Soup Rings, 206 Brownies, 58 Burnt Sugar Cake, 22 Butter Cookies, 57 Buttercups, 47 Buttered Beets, 224 Butterfly Salad, 191 Buttermilk Soup, 210 Butterscotch Cookies, 64
Cream Pie, 150
Kisses, 48
Marshmallow Balls, 47 Sauce, 73, 84 with Puffed Rice, 48
Butterthins, 178
Cabbage Rolls, 225, 226
with Cream, 226
Cake Filling, 17
without Eggs, 28 California Chicken Pie, 162 Candied Orange, 45Candlestick Salad, 192
Caramel Custard, 74
Frosting, 16, 17
Caramels, 52
Carolyn’s Special, 51
Carrot Pudding, 83
and Pineapple Salad, 194
Cauliflower Casserole, 222
Cecils, 108
Celery Root Baked, 221
Soup, 209
and Walnut Sandwiches, 176
Cereal and Nut Eggs, 104
Cheese Balls, 181
Cake, 23
Crackers, 206
Croquettes, 106
Drop Biscuit, 7
Pudding, 105
Sandwiches, 172, 173
Scalloped, 106
Souffle, 106
Straws, 106
Cherry Conserve, 134, 135
Dessert, 92
Duff, 87
Goulash, 135
Pecan Salad, 195
Sandwiches, 171
Chicken a la King, 108
a al Southern, 158
Creamed, 160
Croquettes, 158
Filling for Patties, 158
Fricassee, 159
Mousse, 199
Pie, 159
Souffle, 159
and Macaroni, 160
Chili Sauce, 143, 144
Chocolate Bread Pudding, 80
Cake, 35
Cookies, 62
Cream Filling, 18
Cream Frosting, 18
Creams, 42
Filling, 16
Frosting, 14, 15
Fudge Sauce, 84
Macaroons, 60
Molasses Kisses, 48
Oatmeal Cookies, 63 Peanut Clusters, 46 Pie, 149
Popcorn Balls, 51 Roll, 27
Sponge Cake, 33
Chop Suey, 126
Salad, 194
Christmas Fruit Cake, 31
Cinnamon Apples, 91 Rolls, 10 Toast, 11
Clam Chowder, 167, 212
Cocoanut Cookies, 68
Cream Candy, 41 Jacks, 66
Macaroons, 61
Sandwiches, 177
Cocktail Sauce, 161
Codfish Creole Style, 163 Pie, 163
Coffee Cake, 30
Frosting, 15
Fudge, 44
Cold Chocolate Pudding, 79
Come Again Ham, 125
Conservation Loaf, 104
Consomme, 208
Cooked Salad Dressing, 184
Cookie Batter, 54
Corn Bread, 6 Chowder, 212, 223 Creole, 223
Fritters, 223
Meal Gems, 10
Pudding, 224
Corned Beef, 119
Cottage Pudding, 80
Crab Cocktail, 161, 191 Salad, 201
Sandwiches, 175
Cranberry Jelly, Spiced, 131 Sauce, Solid, 131
Sauce, Strained, 131 Sherbet, 85
Cream Cold Slaw, 191 Dressing, 183 Filling, 16
Flummery, 76 Mints, 42 of Lettuce Soup, 210Cream Pie, 150, 151
Puffs, 64
Sponge Cake, 32
Tomato Soup, 211
Creamed Cauliflower, 228 Chicken, 160 Mackerel, 165
Creamette Salad, 188
Creamy Rice Pudding, 80
Creme de Menthe Sandwiches, 179
Creole Eggs, 108
Pralines, 51
Crispettes, 59
Croutons, 207
Crumble Pudding, 79
Cucumber Boats, 194
Fried, 221
and Cream, 221 and Onion Relish, 137
Cup Custards, 74
Curry, 228
Custard Sauce, 72
Danish Cookies, 65
Date Bran Muffins, 8
Bread, 3
Cake, 27, 63
Loaf Candy, 43
Nut Torte, 80
Pudding, 78 Sandwiches, 172 .
Sticks, 66
Tapioca, 76
Whip, 77
and Nut Sandwiches, 176
Delicate Sandwiches, 178
Delicious Coffee Cake, 30
Devil Cake, 35
Deviled Ham Sandwiches, 172 Lobster or Crab, 166 Steak, 115
Dinner Rolls, 3
Divinity Fudge, 43
Dolines, 121
Double Decker Sandwiches, 174
Doughnuts, 54, 55, 63
Dream Toast, 11
Drop Berry Pudding, 87
Molasses Cookies, 61
Duchess Cream, 75
Soup, 209
Duck, Roast, 160
Dutch Potatoes, 232
Eagle Salad Dressing, 185
Easter Egg Salad, 189
Eggless Muffins, 8
Egg Nests, 108
Rarebit, 107
Waffles, 11
Walnut Salad, 193
and Olive Sandwiches, 179 and Tomato Salad, 191 Eggs a la Cream, 107 Eggplant Casserole, 227
with Mutton, 120
English Lunch Cake, 31
Escalloped Squash, 219
Fairy Gingerbread, 29
Fan Salad, 186
Fig Filling, 17
Jam, 133
Tapioca, 75
Filled Cookies, 66
Fish aux Italiene, 165 Balls, 163
Roast, Sliced, 167
Flaked Fish au Gratin, 166
Flower Salad, 194
Fondant, 40
Fondu, 105
Force Cakes, 61
French Cream Cake, 21 Dressing, 184 Fried Potatoes, 231 Omelet, 107
Fried Apples and Bacon, 127 Cucumbers, 221 Oysters, 164
Frikadellar, 122
Frozen Cheese Salad, 196
Fruit Salad, 193
Fruit Cake, 31
Fluff, 86
Pie, 148
Salad, 202
Salad Dressing, 184 Sandwiches, 171
Frying Pan Cake, 23
Fudge, 43, 44
Frosting, 16
Gelatine Beet Salad, 200
Frosting, 16Ginger Ale Salad, 198
Bread, 28, 29
Cake, 29
Cookies, 56
Drops, 29, 62
Pears, 134
Snaps, 56, 62
Glace Nuts and Fruits, 46
Gold Cake, 20
Golden Gate Delight, 76
Goldfish Salad, 188
Graham Cracker Bars, 60
Cake, 25
Sandwiches, 173
Graham Gems, 9
Muffins, 9
Grape Marmalade, 131
Sherbet, 86
Green Corn Soup, 210
Peas in Chowder, 218
Pepper and Raisin Pickle, 141
Tomato Pickles, 136, 137
Tomato Preserve, 133
Halibut with Spinach, 168
Ham en Casserole, 125
Mousse, 201
Sandwiches, 178
and Egg Salad, 196
Hard Boiled Egg Cookies, 65
Hard Sauce, 72
Heavenly Cookies, 67
Holland Cheese Sandwiches, 172
Honeycomb Pudding, 82
Hot Cross Buns, 2
Sardine Sandwiches, 175
Slaw, 198
Water Sponge Cake, 33 Household Hints, 97 Huntington Salad, 193 Hygeia Salad Dressing, 184
Ice Box Cake, 24
Imperial Sticks, 206
Indian Pudding, 78
Individual Dessert, 87
Strawberry Shortcake, 25
Italian Squash, 219
Jellied Cheese, 199
Jello Fruit Salad, 202
Jelly Roll Cake, 26
Jewel Salad, 198
Julienne Soup, 208
Kansas Sunflowers, 110
Kimball Potatoes, 231
Krummel Torte, 78
Lady Baltimore Frosting, 18 Fingers, 58
Lady’s Salad, 196
Lamb Tongues, 126
Last Minute Cake, 19
Leg of Lamb, 123
Lemon Butter, 161
Cocoanut Filling, 18
Garnish for Salad, 187
Ice, 85
Pie, 152
Sauce, 72
Sherbet, 84
Sponge, 94
Lentils, 220
Lettuce Cocktail, 190
Lima Bean Soup, 211
Liver Patties, 128
Louis Dressing, 186
Luncheon Salad, 187
Macaroni Loaf, 218 and Cheese, 219
Macaroons, 60
Ice Cream, 84
Mahogony Cake, 34
Mapleine Fudge, 44
Maple Parfait, 85
Marble Fudge, 43
Marguerites, 67
Marshmallow Baked Apples, 92 Dressing, 185
Frosting, 14
Peanut Dainty, 179
Salad, 197, 202
Sauce, 73
Marshmallows, 49
Mayonnaise, 182, 183
Meat Balls, 121
Crouquettes, 122
Loaf, 117
Menu Planning, 233
Minced Lamb Sandwiches, 177Miniature Carrots, 186
Minnehaha Sauce, 71
Mock Cherry Pie, 153 Christmas Pudding, 82 Crabs, 109 Cream Filling, 14 Pineapple Mousse, 93 Veal Loaf, 228
Molasses Candy, 49
Sauce, 73
Taffy, 49
Mrs. Scheffield’s Dark Cake, 34 Mt. Tom Potatoes, 230
Muffins with Dates, 9
Mustard Pickles, 140, 142
Mutton Broth, 2(39 and Barley, 120
Neapolitan Pudding, 95
Nesselrode Pudding, 94
New England Clam Chowder, 212 Noodle Ring, 226
Noodles, 206
Nut Bread, 4
Deviled Ham Sandwich, 172 Foam Chocolates, 51 Molasses Candy, 49 Sausage, 227
Nutrition, 233
Oatmeal Bread, 2
Cookies, 55, 62
Gems, 9
Olive Oil Pickles, 140
Olive Pimiento Sandwich, 171 Omelet, 104, 107, 217
One Egg Maple Chocolate Cake, 35
One, Two, Three, Four Cake, 19
Onion Soup, 211
Orange, Baked, 88
Cream Pie, 148 Dessert, 89 Ice, 85 Marmalade, 132 Pudding, 88 'Sticks, 45
Oriental Sandwiches, 179
Oven Temperatures, 237
Oyster Bisque, 211
Cocktail, 162 Omelet, 107 Patties, 164
Oysters, Fried, 164
Parkins, 68
Parsnips with Drawn Butter, 229
Pastry, 148
Peach Conserve, 136
Custard, 74
Pudding, 86
Whip, 85
Peanut Butter Loaf, 104 Wafers, 58
Peanut Candy, 47
Macaroons, 59
Salad, 187
Soup, 210
Pear Conserve, 133, 134 and Grapenut Salad, 190 and Pineapple Salad, 195
Penny Muffins, 7
Pepper Hash, 142
Perfection Sandwiches, 177
Piccalilli, 142, 143
Pickled Figs, 141
Pigs in Blankets, 103
Pimiento Rice, 218
Pineapple Cheese Salad, 199 Cream, 93 Date Salad, 188 Delight, 89 Dessert, 92 Jell Filling, 15 Marmalade, 131 Marshmallow, 93 Pie, 149 Pudding, 78 Whip, 92
Pin Money Pickles, 138
Pinoche, 45
Plain Fruit Cake, 31
Plum Cakes, 32
Pudding, 81
Poinsetta Salad, 198
Popovers, 7
Porcupine Salad, 195
Potato Cake, 34
Candy, 52
O’Brien, 231 on Half Shell, 231
Puffs, 230
Salad, 201 and Mutton Chops, 118
Pot Roast with Spaghetti, 120Pound Cake, 20
Preserved Ginger Sandwiches, 176 Proportions, Table, 233
Prune Cake, 22, 25
Nut Jelly, 94
Pie, 153 Pudding, 77 Salad, 195 Sandwiches, 176
Puffball Doughnuts, 55
Pumpkin Pie, 151
Quail, Roast, 160
Quick Sponge Cake, 32
Quince Puddidng, 79
Raisin Bread, 6 Cup Cakes, 63 Pie, 153
Raspberry Charlote, 87
Sauce, 73
Rhubarb Marmalade, 132
Pie, 153 with Figs, 135
Rib Roast of Beef, 114
Rice Croquettes, 109
Omelet, 217 Pudding, 79, 80 and Apple Pudding, 90 and Bacon, 127
Risotto, 227
Roast Duck, 160
Quail, 160
Salmon Steak, 162
Sliced Fish, 167
Rocks, 55
Rock Cookies, 56
Rocky Road, 50
Rolled Lettuce, 202
Sandwiches, 175
Tea Dainties, 59
Roquefort Cheese Dressing, 183
Russian Dressing, 185 Salad, 200
Rye Bread, 6 Sandwiches, 173
Salad Dressing, 181
Cooked, 184
Cream, 183
Cream French, 183
French, 184
Fruit, 184
Hygeia, 184
Marshmallow, 185
Mayonnaise, 183
with Cornstarch, 182
Pineapple Mayonnaise, 182
Plain Louis, 186
Rich Louis, 186
Roquefort Cheese, 183
Russian, 185
Sour Cream, 182
Thousand Island, 185
Uncooked Eagle, 185
Salad for Four, 188
Salmon Croquettes, 163
Loaf, 162, 168
Steak Roasted, 162
Salted Cherries, 139
Sand Tarts, 65
Sandwich Cake, 175
Saratoga Chips, 230
Sardine Canapes, 103
Sauce, Apricot, 73
Butterscotch, 73, 84
Chocolate Fudge, 84
Cocktail, 161
Custard, 72
Hard, 72
Lemon, 72
Marshmallow, 73
Minnehaha, 71 ,
Molasses, 73
Raspberry, 73
Romanoff, 71
Three Minute Pudding, 72
Tartare, 161
Tomato, 161
Vanilla, 74
Scalloped Apples, 225
Cabbage, 225
Cheese, 106
Corn, 224
Fish, 165
Ham and Onions, 125
Oysters, 164
Potatoes, 231
Tomatoes, 232
Scotch Oatmeal Cake, 30
Potato Scones, 10
Scones, 10
Shortbread, 7Scrambled Rice and Bacon, 127
Service Guide, 236
Shamrock Salad, 200
Shaum Torte, 25
Shredded Wheat Oyster
Patties, 164
Shrimp Cocktail, 162
Salad, 201
Sandwiches, 177
Wiggle, 167
Sicilian Sherbet, 86
Sliced Cucumber Pickles, 138
Smith College Fudge, 44
Soft Gingerbread, 29
Solid Cranberry Sauce, 131
Soup Stock, Brown, 207
White, 208
Sour Cream Cookies, 57 Dressing, 182 Pie, 148, 150 Spice Cake, 27
Sour Milk Biscuit, 6
Waffles, 11
Sour Pickles, 141
Southdown Croquettes, 122
Southern Lamb Chops, 119
Corn Dodgers, 110 Sweet Potatoes, 229, 230
Spanish Beans, 216
Cream Dessert, 95 Rice, 118, 217 Stew, 121
Walnut Cake, 23
Spice Oatmeal Cookies, 55
Spiced Almonds, 46
Cherries, 138
Cranberry Jelly, 131 Plum Jam, 133
Spinach Timbales, 220
Spider Corn Cake, 110
Split Pea Soup, 209
Sponge Cake, 32, 33
Spoon Bread, 110
Standard Layer Cake, 22
White Cake 19-
Steak & Yorkshire Pudding, 116
Steamed Chocolate Pudding, 81 Fish, 166
Fruit Pudding, 81
Strained Cranberry Sauce, 131
Strawberry Filling, 18
Ice Cream, 84
Jam, 132
Preserve, 135
Pudding, 83
Shortcake, 25
and Canteloupe Salad, 200
Stuffed Baked Potatoes, 230
Beets, 201
Bell Peppers, 222
Eggplant, 227
Pork Chops, 119
Steak, 114
Succotash, 223
Sugar Cookies, 64
Summer Squash, Baked, 220
Sunshine Cake, 20, 21
Surprise Apple Salad, 193
Salad, 189
Sweetbreads, 127
Salad, 189
Sweet Pickles, 139, 140
Potato Cones, 229
Potatoes, Southern Style, 229,
230
Sandwiches, 177
Tomato Pickles, 137
Swiss Chard and Onion, 220
Steak, 116
Syrup Pie, 154
Table of Proportions, 233
Tamale Loaf 118, 221
Pie, 222
Tartare Sandwiches, 179
Sauce, 161
Taylor Pudding, 82
Tea Daisies, 174
Thousand Island Dressing 185 Three Minute Pudding Sauce, 72 Time Table for Baking Meats and Fish, 239
Blanching and Sterilizing, 240
Broiling Meats and Fish, 239
Cooking Vegetables, 238
Toasted Sandwiches, 173
Walnuts, 46
Tomato Aspic Salad, 190
* Bisque, 212
Catsup, 136
Cocktail, 199
Cutlets, 232
Nests, 196
Pickle, 137Tomato Salad, 190
Sauce, 161
Shrimp Entree, 103 and Asparagus Salad 192 Tribbies, 57
Turkish Paste, 50
Upside Down Cake, 26
Vanilla Sauce, 74
Wafers, 65
Veal Croquettes, 122 Cutlets, 124 Loaf, 117
Salad, 195
Souffle, 124
Steak, 123
Waffles, Egg, 11
Sour Milk, 11
Walnut Cream Chocolates, 42
Maple Cream Pudding, 75
Marguerites, 67
Pie, 149
Wafers, 67
Waterlily Salad, 192
Watermelon Pickles, 139
Welsh Rarebit, 105
Western Rocky Roads, 50
White Bread 3
Cookies, 64
Cup Cakes, 19
Fruit Cake, 31
Grape Salad, 197
Nut Cake, 20
Soup Stock, 208
Winter Vegetable Salad, 188
World’s Fair Cake, 36
Zalivari, 118