A Book of Recipes
Tested for Home Use
Revised Edition, 1923
Compiled
The Domestic Science Department Globe Mills
General Offices—Los AngelesTHE constant and ever growing demand for Globe “A1 ” Products is but the result of years of production of foods unsurpassed in quality —foods worthy to grace your table. Quality,
scrupulously maintained, has built the Globe Mills from a single small mill to a great organization.
For in thousands of forward-looking yesterdays was built—step by step—the Globe “Al” quality of today. Not chance, not fate, simply the desire and daring to discard the old and adopt the new methods, methods then in embryo but which vision correctly interpreted to be the coming requirement.Pioneers in scientific laboratory control—pioneers in improved milling methods—pioneers in establishing a standard of quality, raised sometimes but never lowered, the makers of Globe “Al” Products have ever progressed with the times.
Today as in the yesterdays the same principles govern the preparation of each Globe “Al” Product. Globe “Al” Flour, Macaroni, Spaghetti, Brisq — California’s pure vegetable shortening, Adola Oil for salads, and the many cereals merit your confidence. Quality has become a tradition ever upheld.Contents
Page Bread, Rolls and Muffins............ 35-42
Cakes .............................. 4348־
Cake Fillings and Icings. .......... 49-50
Candies ............................ 70-72
Cookies ............................... 59
Desserts and Sauces................. 54-58
Doughnuts ............................. 60
Eggs ............................... 64-65
Entrees ................................ 8
Fish................................. 9-10
Griddle Cakes and Waffles................ 6	3
Ice Creams and Ices................. 61-62
Meats .............................. 11-18
Miscellaneous ...................... 68-69
Memoranda .......................... 73-76
Pastry and Pies..................... 51-53
Salads ............................. 30-31
Salad Dressings..................... 32-34
Sandwiches ......................... 66-67
Sauces for Fish, Meats and Vegetables 19-20 Soups ................................ 6-7
Spaghetti and Macaroni.............. 27-29
Vegetables ......................... 21-26
For General Index See Pages 77. 78, 79. 80WEIGHTS AND MEASURES
1	cupful equals.................8 ounces or pint
2	cupfuls.......................1	pint
4 cupfuls........................1	quart
4 teaspoonfuls,	liquid...........1	tablespoonful
2 tablespoonfuls ................1	ounce
4 tablespoonfuls ................% cupful or 1 wineglassful
2 cupfuls granulated sugar.......1 pound
2 j/2 cupfuls powdered sugar.....1 pound
2	cupfuls butter................1	pound
4	cupfuls flour.................1	pound
2	tablespoonfuls butter.........1	pound
4	tablespoonfuls flour..........1	ounce
1	square unsweetened	chocolate.1 .״	ounce
The recipes in this hook are all based on standard level measurements. The cup used is the standard half-pint or eight-ounce cup, marked in quarters, thirds and halves.
The teaspoon and tablespoon measurement are also level, all dry ingredients being leveled with the edge of a knife to give accurate amount. In measuring	% or 1/i teaspoon, the level measurement
is first made, then divided with a knife and the extra portions scraped out of the spoon.
In measuring Brisq it is always packed into the cup or spoon and leveled on top. A glass measuring cup is excellent for this purpose, as any unfilled space in the cup may be easily seen.
Wherever flour is called for, sifted flour is meant, although not always specified in the recipe.
A cupful of sifted flour is equal to about three-fourths cupful of unsifted flour.
Deep-Fat Frying
For frying doughnuts have temperature of BRISQ at 385’ to 390°.
For fritters or drop-doughnuts, temperature should be between 390° and 400°.
French-fried potatoes should be cooked in fat at 400° to 410 . The cold potatoes will lower the temperature of the fat to 340° or less. The potatoes should be cooked about seven or eight minutes, then removed and drained; the fat should be allowed to reheat to about 385° to 390°, then the potatoes again put into the hot fat and allowed to brown.
Croquettes should be fried at a temperature of 385° to 395°. Timbals should be fried at 410°.
5White Soup Stock
1	pint mixed vegetables cut in pieces (carrots, onions, celery, etc.)
About Vz lb. lean meat and same amount of bone
1 quart cold water A bunch of soup herbs Salt and pepper to taste
Wipe the meat and cut in small pieces, chop the bones and place with the meat in the stock pot, add the vegetables and herbs, pour on the cold water, add the salt and pepper and bring slowly to boiling point. Cook slowly for 5 or 6 hours, keeping the pot closely covered. Then strain and allow to stand uncovered in a cool place. When cold remove the fat from the top and keep the stock in a cold place uncovered until needed.
Brown Stock
To make a brown stock, brown the meat and vegetables in 2 tablespoons of hot BRISQ before adding the cold water, and proceed as above.
If highly seasoned stock is desired, any of the following seasonings may be added while cooking: % teaspoon pepper corns, 1 bay leaf, a sprig of thyme, a little summer savory or marjoram, 2 or 3 whole cloves, a dash of nutmeg or curry, a few slices of sour apple or a few shavings of lemon rind.
To Clarify Soup Stock: Remove fat from stock, add the slightly beaten white of an egg and the crushed shell. Place on fire and stir constantly until it boils: boil 2 minutes, simmer gently 20 minutes, remove from fire, add a little cold water or a small piece of ice and strain through double thickness of wet cheesecloth placed over a fine strainer.
Cream Soups
1	quart milk	2 tablespoons BRISQ
1	cup boiling water	2 tablespoons GLOBE "A1” flour
1	teaspoon salt	1 teaspoon white pepper
This is the foundation or sauce for many fish and vegetable cream soups.
Scald milk and add salt and pepper, rub flour and BRISQ to a cream and add boiling water. Boil 2 minutes, stir into the hot milk and boil 2 minutes more.
Cream of Pea Soup
Boil and mash 1 pint green peas and add to sauce.
Cream of Celery Soup
Boil 1 pint of cut celery until tender, rub through sieve and add to sauce.
Cream of Potato Soup
Take one pint boiled mashed potatoes and several white onions that have been boiled and mashed, add to the sauce, and just before serving stir in a tablespoonful of chopped parsley.
6Soups
Cream of Corn Soup
Use 1 can of corn, chopped, and add to sauce.
Cream of Fish Soup
Take 1 pound of boiled fish or a large can of canned fish, rub through a sieve and add to the sauce.
Cream of Tomato Soup
Take 1 can of tomatoes, 2 small onions, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon soda, 1A teaspoon pepper, dash of cayenne and dash of celery salt. Boil all together for 20 minutes, strain through a colander, add a pint of sauce, let come to a boil and serve.
Cream of Almond Soup
Grind or pound fine a pound of blanched almonds, add a pint of milk and simmer slowly for 5 minutes. Make a cream sauce of 1 tablespoon flour, 1 tablespoon ADOLA oil, pepper and salt, cooked until creamy with 1 cup milk. Add this to the almond mixture and cook until creamy. Remove from fire, add pepper and salt to taste and add a cup of cream.
Croutons
To make croutons to be served with soups, cut slices of bread 1A inch thick, trim off the crusts and cut the bread in %-inch squares. Heat 2 tablespoons BRISQ or ADOLA oil in a frying pan, add a speck of salt and when hot stir in the croutons and turn over and over with a spoon until they are well browned. Drain on brown paper and serve at once.
Ox-Tail Soup
2	ox tails	2 stalks celery
3	level tablespoons BRISQ or ADOLA 2 quarts cold water
oil	2 level tablespoons pearl barley
1 large onion	1 level tablespoon GLOBE “A1” flour
1	carrot	2 tablespoons cold water
2	sprigs parsley	Salt and pepper or Cayenne
1 bay leaf
Heat the BRISQ or oil and fry in it the ox tails which have been cut in pieces, also the carrot and onion cut into dice. When brown add the water, celery, parsley and bay leaf tied together. When boiling put in the barley and simmer 4 hours. Remove the large bones, celery, parsley and bay leaf, and thicken the soup with the flour rubbed smooth with two tablespoons of cold water.
Clam Chowder
1 quart clams	2 tablespoons BRISQ or ADOLA oil
1	quart scalded milk	1/4 cup sliced onion
3	slices salt pork	2 tablespoons GLOBE “A1” flour
1 pint boiling water	Salt and pepper to taste
4	cups diced potatoes
Clean clams, drain and heat the liquid to boiling point. Chop the hard part of the clams fine, fry out the pork, cut into small pieces and place in the bottom of stewpan, fry the onion in BRISQ until soft, run through a strainer and add to the pork. Parboil the potatoes 5 minutes, drain and place a layer in the stewpan. Add the hard part of the clams chopped fine, sprinkle with pepper, dredge with the flour and add a pint of boiling water. Cook 20 minutes, add the scalded milk and the soft part of the clams. Cook 10 minutes and serve.
7Chicken a la King
2	cups cooked chicken, diced
1	cup sliced canned mushrooms
2	cups milk or light cream % teaspoon salt
Hot Toast
3 tablespoons ADOLA oil 3 tablespoons GLOBE “A1” flour 1/4 cup minced green peppers
Dash of paprika
Heat the oil and cook peppers in it until soft, then stir in flour and seasonings and cook until frothy. Add the milk or cream slowly, stirring constants until it boils; then place in a double boiler and add the chicken and mushrooms. Cook ten or fifteen minutes and serve on hot toast.
Nut and Macaroni Scallop
2 cups boiled GLOBE “A1״ maca- '/4 cup ADOLA oil
ronl	2 tablespoons chopped parsley
2 cups chopped Engllsn walnuts	2 eggs
1	cup bread crumbs	1 cup tomato sauce
2	cups milk	Salt and pepper to taste
Cut macaroni into small pieces, add nuts, seasonings, tomato sauce, the well beaten eggs and the milk which has been scalded. Mix thoroughly and place in a baking dish which has been well greased with half of the oil. Brown the bread crumbs in the remainder of the oil and spread on top. Bake in moderate oven forty-five minutes.
Luncheon Spaghetti
1 package GLOBE “A1”	spaghetti	2	tablespoons ADOLA oil
1 quart tomatoes	2	tablespoons Worcestershire sauce
1	cupful grated cheese	2	tablespoons chopped onion
2	tablespoons chopped	ham	1	chopped garlic clove
1 bay leaf	Salt and pepper to taste
Cover spaghetti with boiling water, add a teaspoonful of salt and boil 20 minutes. Heat the oil in a saucepan, add the chopped onion and garlic and fry light brown; add the ham and Worcestershire sauce; pour into the tomatoes. add the bay leaf, salt and pepper. Boil until reduced one-half. Drain spaghetti, put into hot dish and strain tomato sauce over it. Place grated cheese on top and serve.
Escalloped Oysters With Macaroni
1 package GLOBE "A1” macaroni 1 cup liquid from oysters 1 cup scalded milk	2 tablespoons ADOLA oil
7z cup bread crumbs	Salt and pepper to taste
1 pint oysters
Break macaroni into small pieces and boil in salted water for 20 minutes. Drain and spread half of the macaroni in a baking dish that has been greased with BRISQ. Put in a layer of half the oysters, add 1 tablespoon ADOLA and sprinkle with salt and pepper. Add remainder of macaroni and oysters, and cover with the bread crumbs that have been browned in 1 tablespoonful of Ijot oil. Pour on the oyster liquid and hot milk and bake in hot oven 30 to 40 minutes.
8Rules for Cooking Fish
To boil fish.—Wrap in cheesecloth and plunge into water which is at the boiling point. Add a little salt and a teaspoonful of vinegar and boil very slowly, allowing 10 minutes to each pound of fish. Drain well before removing from the cloth.
To broil fish.—Split the fish and place in a broiler well oiled with ADOLA oil. Broil the flesh side first, then the skin side, turning often during the cooking process. Sprinkle with salt and pepper and slip into oven for two or three minutes. Minced parsley may be sprinkled over the fish just before serving.
To fry fish.—Dip the fish in cornmeal, season with salt and pepper and brown slowly in hot ADOLA oil, or dip in egg beaten with 2 tablespoons of water and then dip in bread crumbs and fry in deep hot ADOLA.
To bake fish.—Place in a baking pan, brush with ADOLA oil, and add salt and pepper. Slip into a hot oven and when the outside is seared reduce the heat and baste every 15 minutes with hot water containing 2 tablespoons of ADOLA and a tablespoon of lemon juice. Bake 15 minutes to each pound of fish.
When serving fish garnish with sliced lemon and parsley.
Baked Halibut With Tomato Sauce
2	cups tomatoes	3 cloves
1 cup water	3 tablespoons GLOBE “A1” flour
3	tablespoons ADOLA oil	1 teaspoon sugar
1 small onion
Blend the oil and flour in a saucepan, add the other ingredients, cook for 20 minutes and strain.
Place 2 pounds of halibut in a baking dish which has been well oiled, pour half thj sauce around it and bake 40 minutes, basting the fish with the sauce every ten minutes. Remove to a hot platter and pour the remaining sauce around it.
Planked Fish
Split the fish. Heat the plank, brush with ADOLA oil and dust with salt and pepper. Place the fish on the plank skin side down. Place in a very hot oven, cook for 20 minutes, then reduce the heat and leave the fish in the oven for 10 or 20 minutes longer. Heat 1 tablespoon ADOLA oil, add 1 teaspoon salt and % teaspoon pepper and pour over fish. Garnish with potato rosettes, slices of lemon and sprigs of parsley and serve on the plank.
Salmon Mold
1	can salmon	2 tablespoons ADOLA oil
J/2 cup bread crumbs	1 tablespoon Worcestershire sauce
2	eggs	Salt and pepper to taste
Drain the salmon and remove the bones and skin. Mince the salmon and add the eggs well beaten, bread crumbs and seasonings. Place in a well oiled mold and steam for one hour.
9Fish
Tuna Pan Roast
1	large can tuna	/2 cup celery cut In thin slices
1	cup bread crumbs	1 tablespoon lemon Juice
1/4 cup ADOLA oil	Salt and paprika
1/2 can mushrooms
Break the tuna in pieces and brown slightly in half the oil, add the mushrooms, celery, lemon juice, salt and paprika to taste. Turn into a baking dish well oiled and cover with the bread crumbs which have been lightly browned in the remainder of the oil. Bake in a hot oven until the crumbs are a fine brown.
Tuna a la Newburg
1 can tuna	3 tablespoons! ADOLA oil
% cup milk	1 tablespoon GLOBE “A1” flour
% teaspoon salt	1 tablespoon lemon juice
Yolks of two eggs	Dash of Cayenne
Heat the oil, add the flour and stir until smooth. Stir the egg-yolks into
the milk and add to the flour and oil. Cook over a slow fire, stirring constantly until thick and smooth. Place in double boiler add the tuna broken into small pieces, add the salt, lemon juice and cayenne. Serve on toast.
Fish and Macaroni Pie
pound cooked fish or canned fish % cup grated cheese 1 cup GLOBE “A1” macaroni	J/2 cup ADOLA oil
1 cup milk	Salt and pepper
¡/2 cup bread crumbs
Remove skin and bones from fish and break into small bits. Break macaroni into half-inch lengths and cook 20 minutes in boiling salted water and drain. Grease a baking dish with ADOLA, put in a layer of fish, a little oil, salt and pepper and a tablespoon of cheese. Then put in a layer of macaroni, another layer of fish with seasoning and cheese, and repeat until dish is full. Put bread crumbs over the top, the rest of the ADOLA over the crumbs, then the remainder of the cheese, and pour on the hot milk. Bake in moderate oven 30 minutes.
Baked Shad Roe
2	roes	1/4 cup ADOLA oil
3	canned mushrooms, minced	1	tablespoon	chopped	onion
1	cup white	stock	1	tablespoon	chopped	parsley
1	tablespoon	sweet cider	1	tablespoon	ADOLA	oil
1	tablespoon	GLOBE “A1”	flour	1	tablespoon	lemon juice
1 cup bread crumbs	Pepper and salt
Skin the roes, place in oiled baking dish and sprinkle with % cup bread crumbs slightly browned in 2 tablespoons ADOLA oil, the chopped onion, parsley and mushrooms. Pour over the cup of stock and the sweet eider, place in oven and bake % hour. Drain off the sauce and thicken it with the flour blended with 1 tablespoon of oil, add pepper and salt and pour over the roe. Cover with the other 1/2 cup of bread crumbs browned In 2 tablespoons of oil, sprinkle with 1 tablespoon lemon juice, brown in the oven and serve.
10Preparation and Cooking of Meats
All meats should be removed from wrapping paper as soon as received, wiped with a moist cloth and put into a cold place until ready for cooking, but should not be placed directly on ice.
In roasting meat the object is to retain the juices in the meat, and for this purpose it is necessary to apply intense heat at first so that the surface of the meat will become seared and so prevent the escape of the juices. Roasts may be dredged with flour just before putting into the oven to assist in forming a crust on the surface.
As soon as the roast is seared the heat of the oven should be reduced and the cooking proceed more slowly until done. The meat should be basted with the drippings in the pan frequently, or a covered roaster may be used so that basting will not be required. Water may be added to the drippings in the pan to prevent scorching. If salt and other seasoning is added during the cooking, it is best to apply it when the roast is half done as the salt has a tendency to draw the juices from the meat before it is well seared.
Broiling is practically the same method as roasting, but is applied to smaller cuts of meat, and instead of cooking in the oven, the meat is subjected to intense heat over hot coal or under a gas flame. One side of the meat is exposed to the heat for about a minute, then it is turned and the other side heated, and the turning continued at intervals of about a minute until the meat is cooked. The seasoning is always done after the meat is cooked.
In pan broiling the meat is placed in a very hot frying pan with yvery little or no fat, and turned frequently until cooked.
In boiling the meat is placed in boiling water to cover it and boiled hard for 5 minutes or more, then the heat is reduced and the meat simmered, closely covered, until done. A teaspoonful of salt to each 2 pounds of meat is added when the meat is about half done.
Meat to be stewed is placed in cold water to barely cover and gradually brought to the boiling point, then allowed to simmer until tender. The salt is added when the meat is about half done.
In pot roasting the meat is first browned in hot fat, then cooked with a small amount of water in a covered vessel, either in the oven or on top of the stove. Long, slow cooking is required in this method. The seasoning may be added after the meat is browned.
Pan frying or sauteing is much the same as pan broiling, but a small amount of hot fat is used.
Deep frying is accomplished by immersion of the material to be cooked in a quantity of hot fat. The heat should be intense enough to quickly form a crust on the surface of the food, but not hot enough to scorch it before cooked to the center. The meat or fish to be fried is usually dipped in a batter before being placed in the hot fat. A pure vegetable fat such as BRISQ, or a vegetable oil such as ADOLA are much better for frying than any compound or animal fat. They are much more wholesome because they are more readily digested, they do not grease-soak the foods, and they do not smoke until they have reached a temperature of 450° or more which is far above the temperature required for any frying.
When a fat begins to smoke in frying, its chemical composition is changing and producing indigestible and irritating substances. It Is never neces-
11Meats
sary to have BRISQ or ADOLA hot enough to smoke, as the highest temperature required for deep frying is many degrees below the point at which they will smoke.
After frying in BRISQ or ADOLA. the fat should be strained when partially cooled, to remove all food particles. Fish, onions, or any other foods may be fried in them without imparting a taint, so the fat may be used repeatedly.
TIME TABLE FOR ROASTING MEATS
TIME TABLE FOR BOILING MEATS AND FISH
Beef, rare, per lb..........8-10	min.
Beef, well done, per lb....	15	min.
Veal, per lb...............25-30	min.
Lamb, per lb................. 15	min.
Mutton, per lb.............10-15	min.
Pork, per lb................. 30	min.
Chicken, per lb............15-20	min.
Fowl, per lb...............20-30	min.
Duck, wild.................20-30	min.
Duck, tame...............1-1/4 hours
Goose, per lb................ 18	min.
Turkey, per lb............... 15	min.
Grouse ................... 30-40	min.
Pigeons ..................... 30	min.
Fish, per lb................. 15	min.
Beef, per lb..................... 30	min
Mutton, per lb................... 15	min,
Ham, per lb....................20-30	min,
Chicken, per lb.................. 15	min.
Fowl, per lb...................20-30	min,
Turkey, per lb.................15-20	min.
Large fish, per	lb............15-20	min.
Small fish, per	lb.............10-15	min.
Sauces To
Be Served With Meats
Roast Beef..............................grated horseradish
Roast Pork.....................................apple sauce
Roast Veal......................tomato or mushroom sauce
Roast Mutton...................................currant jelly
Boiled Mutton...................................caper	sauce
Boiled Chicken....................................egg	sauce
Roast Lamb.......................................mint	sauce
Roast Turkey................................cranberry	sauce
Boiled Turkey..................................oyster sauce
Wild Duck...............................black currant jelly
Roast Goose.................................... apple sauce
What to Serve for Dinner
For dinner salads use only the simple green salads with French dressing. Serve tomatoes in some form with veal.
With roast lamb serve mashed potatoes, green peas or string beans and mint sauce.
With roast chicken serve mashed potatoes, baked or stewed onions and a sour jelly.
With roast beef serve potatoes baked in the pan, and sweet watermelon or peach pickle.
With roast pork serve baked potatoes, a green vegetable and a sour apple sauce.
With fricasseed meats serve baked potatoes.
With broiled steak serve French fried or creamed potatoes.
With boiled mutton serve turnips and caper sauce.
12Meats
Chicken Croquettes
1	cup bread crumbs	2 well beaten eggs
3	cups minced cooked chicken	Salt and pepper to taste
Mix all ingredients together, and if necessary moisten with a little milk or chicken gravy. Shape into cones or balls, dip in bread crumbs, beaten egg and then crumbs. Fry in deep hot BRISQ or bake in a hot oven.
Veal Pot	Pie
1 knuckle	of veal	2	cups GLOBE “A1” flour
1 onion	%	cup milk
6 cups water	2 teaspoons baking powder
1 teaspoon	salt	¡A	teaspoon salt
!A teaspoon	pepper	2	tablespoons BRISQ
Wash the knuckle, remove the meat and cut it in pieces for serving. Put meat and bones in a saucepan with the onion, 1 teaspoon salt, the pepper and water. Heat quickly to boiling point, then simmer till meat is tender. Then remove the bones.
To make dumplings sift together the flour, baking powder arid salt, lightly mix in the BRISQ, and add• the milk gradually until the dough is soft but not too moist. Roll lightly on floured board, cut with biscuit cutter and place the biscuits on top of the stew. Cover closely and cook 15 or 20 minutes without lifting the cover.
Stuffed Breast of Veal
Make a stuffing of bread crumbs, finely chopped salt pork, finely chopped onion, a little finely chopped parsley, pepper and salt. Moisten with stock, fill the cavity under the thick part of the breast and skewer into shape. Brush the veal with ADOLA oil after rubbing with salt and pepper, place in moderate oven and cook until tender, basting occasionally with oil or drippings from pan.
Stuffed Shoulder of Lamb
Remove bone from shoulder, fill cavity with seasoned and moistened crumbs and sew up. In a roasting pan place a layer of thin slices of salt pork and a thinly sliced onion. Sprinkle with chopped sweet herbs, lay the shoulder on it and rub the meat with salt and pepper. Pour over it a quart of stock and cook in a moderate oven for two hours, basting with the stock occasionally. When done take up the shoulder, rub the sauce through a coarse sieve, reduce it by rapid boiling and thicken with 1 or 2 tablespoons of browned GLOBE “Al” flour. Pour over the meat and serve with a border of green peas.
Fried Chicken
Select young tender chickens and disjoint. Wash and let stand over night in refrigerator. Drain but do not dry, season with salt and white pepper, dredge with GLOBE “Al” flour, and fry in deep hot BRISQ, hot enough to brown a bit of bread in 60 seconds. It requires about 12 minutes to fry the chicken.
For pan frying prepare the chicken as for deep frying, put Vi cup BRISQ in frying pan and when hot put in the chicken, cover and allow to steam for 10 minutes, then uncover and allow the chicken to brown, taking care to turn frequently.
13Meats
Chicken Pot Pie
1 chicken	1 quart water or stock
!4 pound pork	Salt and pepper
Cut the chicken into rather small pieces and the pork into dice. Place them in a saucepan, cover with water or stock and bring to the boiling point. Simmer for 1 or 2 hours, according to age of the chicken, adding salt and pepper when about half done. Make a dumpling dough, following recipe given with veal pot pie, roll and cut out dumplings and place in stew; cover closely and cook 20 minutes without lifting cover.
If preferred the dumplings may be baked like biscuits, then the chicken gravy poured over them.
Thicken the gravy with flour and BRISQ rubbed together, using one or two tablespoons of each.
Round Steak With Macaroni
.1 pound round steak, ground	3 tablespoons BRISQ
!/2 package of GLOBE ״A1” macaroni 2 onions chopped fine
Zz can tomatoes	¡/2 cup bread crumbs
J/2 cup grated cheese	Salt and pepper to taste
Break macaroni into inch lengths and cook until tender in boiling salted water, drain and put in the bottom of a greased baking dish. On the top place the ground steak and onions mixed, add the seasonings, tomatoes, cheese, bread crumbs and the melted BRISQ. Bake in a moderate oven 1 hour.
Hungarian Goulash
1 package GLOBE "A1” spaghetti 1 tablespoon chopped parsley
1	pound round steak, ground	1 teaspoon salt
2	cups tomato sauce	2 tablespoons BRISQ
2	cups stock	Dash of paprika
1 tablespoon finely chopped onion
Cook onion at low temperature in BRISQ until soft. Add the ground meat, stock and seasoning and simmer 30 minutes. Cook the spaghetti in boiling salted water until tender, drain and combine with the cooked meat and the tomato sauce, heat and serve.
Fricasseed Chicken With Noodles
3	pound chicken	i/i cup BRISQ
1 cup GLOBE “A1” flour	Salt and pepper
1 package GLOBE “A1” noodles
Cut the chicken in pieces, salt and pepper well, roll in flour and brown In hot BRISQ. Put in heavy stewing pot with 6 cups cold water and cook slowly until tender. If sauce has not cooked down to desired consistency, remove the chicken and boil the sauce rapidly to reduce it, adding a little brown flour mixed with cold water to thicken it. Cook the noodles in boiling salted water until tender, drain and serve with chicken and gravy.
Calf’s Brains
Soak the brains in cold water, parboil 10 minutes in boiling salted water, drain, plunge in cold w׳ater and remove the membranes. Drain and dry. Rub with ADOLA oil and salt, roll in bread crumbs, then in egg and again in crumbs. Fry in ADOLA oil and serve with cream sauce or with melted butter, lemon juice and parsley.
14Meats
Curried Mutton
2	pounds mutton	1 tablespoon curry powder
1	cup milk	1 tablespoon GLOBE ״A1” flour
4	onions	1 teaspoon salt
y3 cup BRISQ
Put half the BRISQ in a frying pan with the 4 onions minced and cook slowly until the onions begin to turn yellow, then stir in the flour and curry powder, add the salt and milk and stir until smooth. Cut the mutton into small pieces and brown in the remainder of the BRISQ, then place it in a stewpan and pour the sauce over it and simmer gently until the meat is tender.
Baked Ham
Wash and scrub a small ham in warm water and soak over night. Put on to boil with water enough to cover and boil slowly about 4 hours. Cool in the water in which it was boiled. Remove the skin carefully, and rub the ham with a mixture of 1 cup brown sugar, 1 cup GLOBE “Al” flour and % teaspoon pepper. Stick whole cloves into the ham, place in a baking pan with 2 cups cold water and bake 45 to 60 minutes, basting frequently. When brown, remove the ham and thicken the sauce with 2 tablespoons GLOBE “Al” flour and a cup of cider or 1/2 cup vinegar.
Baked Ham With Noodles
2	cups chopped cooked ham	1 cup milk, scalded
2 eggs	Zz cup bread crumbs
2 tablespoons BRISQ	Salt and pepper
2 cups cooked GLOBE “A1” noodles
Grease a baking dish with BRISQ. Put in a layer of noodles, then a layer of cooked ham, and continue until all the noodles and ham are used, having a layer of ham on top. Beat the eggs with the cup of hot milk, add salt and pepper and pour this mixture over the ham and noodles. Sprinkle the top with the bread crumbs mixed with 2 tablespoons melted BRISQ and bake in a moderate oven 30 minutes or until browned on top.
Creamed Dried Beef
Pour boiling water over the dried beef and cook a minute or two, then drain. Make a white sauce of 1 tablespoon of BRISQ, 1 tablespoon GLOBE “Al”, flour, 1 cup milk, salt and pepper. When smooth and thick add the beef. A well-beaten egg added just before taking from the fire improves it. Serve on toast.
Beefsteak Pie
2 pounds chuck steak	2 cups cooked potato cubes
5	good sized potatoes	2 tablespoons BRISQ
2 eggs	1 tablespoon chopped parsley
Salt, pepper and nutmeg	Juice of a lemon
Cut beef into small cubes and place in a stewpan with seasoning of salt,
pepper, nutmeg and the juice of a lemon. Stew until tender. For the crust cook 5 potatoes, when cooked peel and press through a sieve and mix in thoroughly 2 well-beaten eggs, 2 tablespoons BRISQ, 1 tablespoon chopped parsley and pepper and salt to season. Line a baking dish with the potato mixture, lay in the cooked meat mixed with 2 cups cooked potato cubes. Cover with potato mixture, brush the top with milk and brown in a quick oven.
15Meats
Deviled Kidneys
Boil the kidney about five minutes, plunge in cold water, skin and cut in slices. Roll in GLOBE “Al” flour, season with salt, pepper, paprika and minced parsley, and add a few drops of vinegar. Place in hot BRISQ and let cook over the fire slowly for a few minutes, then turn into a baking dish and cover with brown sauce to which a few drops of lemon juice have been added. Cover the top with bread crumbs mixed with a little melted BRISQ and brown in a hot oven.
Beef Tongue Italian
1	large beef tongue	'A cup BRISQ
1	carrot, scraped and diced	2 sprigs parsley
1 onion, sliced	¡4־ cup orange juice
5 cups brown stock	2 tomatoes
!4! cup orange juice	3 blanched, chopped almonds
3	tablespoons seedless raisins	Salt to taste
Dip the tongue in boiling water for a minute, ■remove and scrape off the skin with a knife. Parboil the tongue for an hour, remove from liquid and place in a saucepan with the BRISQ, the onion, carrot and parsley. Brown all ingredients in the saucepan slightly, then add 1/2 cup orange juice, 5 cups brown stock, 2 tomatoes cut in pieces and a little salt. Cover the pan, place in oven and allow to simmer for 2 hours, turning the tongue occasionally. Remove the tongue and slice it, then place it on a platter with the slices placed together as if it were whole. Reduce the sauce to required thickness by boiling, then strain and remove fat. Cook together '1A cup orange juice, 3 blanched and chopped almonds and 3 tablespoons seedless raisins until the raisins are plump, then add to the hot sauce, mix well and pour over the tongue. Serve with spaghetti.
Roast Loin of Pork
Wipe pork with damp cloth, put into a roasting pan and place in a very hot oven for 20 minutes or until well seared. Remove from oven and sprinkle with 1 teaspoon salt and 1A teaspoon pepper, add 1 cup of water and return to oven in which the heat has been reduced. Roast slowly, allowing half an hour for each pound of pork, add water if necessary and baste occasionally. To the gravy, add 1 teaspoon browned GLOBE “Al” flour mixed with a little cold water, salt and pepper. Cook and stir until thick.
Irish Stew
2	pounds mutton from the neck	6 small onions
8 medium sized potatoes	1 carrot
3	cups water	Salt and pepper
Cut the meat into pieces and put into a saucepan with 3 cups boiling water, add the onions peeled and cut into slices, also the carrot scraped and sliced. Simmer gently for an hour, then add the potatoes peeled and cut in rather large pieces. Season to taste with salt and pepper, and continue to cook slowly until potatoes are tender.
Creamed Sweetbreads
Lay sweetbreads in cold water with a little salt for an hour, then drain, nut into saucepan, cover with boiling water and boil slowly 25 minutes. Drain and cool, then separate and remove all membranes. Cut into small pieces and reheat in thick cream sauce.
16Meats
Giblet Sauce
If brown sauce is to be served with roast chicken or turkey, boil the giblets three or four hours, chop them fine and add them to the sauce.
Roast Duck
Roast ducks in hot oven, allowing 15 to 30 minutes for a wild duck, according to size, and 1 to 1% hours for a tame duck'.
Wild duck should always be rare and should have strips of bacon or salt pork laid across the breast while roasting, and requires frequent basting. Wild ducks should not be stuffed.
Tame ducks may be stuffed with sage and onion dressing or potato dressing and should be basted often with melted BRISQ while roasting.
SAGE AND ONION DRESSING 6 good-sized onions	1 tablespoon BRISQ
1	cup stale bread crumbs	Salt and pepper
/z teaspoon powdered sage
Peel onions and cook till tender in boiling salted water, drain and chop fine. Add BRISQ, salt and pepper, sage and crumbs, adding a little liquid from the onions if necessary to moisten.
POTATO DRESSING
3	cups hot mashed potatoes	¡/2 teaspoon powdered sage
1 cup stale bread crumbs	1 finely chopped onion
¡/2 cup finely chopped salt pork	Salt and pepper
1 egg
Mash potatoes well, add bread crumbs, onion, pork, sage, salt and pepper, and the egg lightly beaten.
Roast Goose
Wipe inside with damp cloth and rub with pepper and salt, put in dressing and sew up. Put in pan breast up, dust with salt, pepper and GLOBE “Al” flour; place in hot oven and let it sear. Then baste with
2	cups cold water, turn breast side down and roast until done, basting with cold water every half hour. Allow 18 minutes for each pound in roasting goose. Ten minutes before serving time turn the breast side up. Remove fat from sauce and thicken the sauce with a tablespoon browned GLOBE “Al” flour in a little cold water, season with salt, pepper and a teaspoon finely chopped onion and boil 3 to 5 minutes.
The goose may be stuffed with potato dressing or with bread and apple dressing as preferred.
BREAD AND APPLE DRESSING
1	loaf stale bread	2	tablespoons chopped	parsley
1	quart finely chopped cooking apples 2	tablespoons chopped	onions
1	egg	!2׳׳	teaspoon grated nutmeg
2	tablespoons BRISQ	1	teaspoon salt
Dash of pepper	Dash of paprika
Put BRISQ and onion into frying pan, cook a few minutes and add chopped apples. Cover bread with cold water a few minutes, remove and press out all water, put into frying pan, add seasoning and beaten egg, and mash with potato «״asher until thoroughly cooked.
17Meats
Roast Turkey
Singe and wipe the turkey, fold pinions and pass skewer through them, skewer the legs to the body, stuff the turkey and skewer down the skin. Place a few strips salt pork in bottom of roasting pan, lay turkey on this, place several strips of salt pork across the breast and sprinkle lightly with GLOBE “Al” flour. Roast in hot oven, allowing 15 minutes to the pound, basting occasionally with melted BRISQ. To make the stuffing use the following ingredients:
4 cups bread crumbs
1	cup sausage met
J/4 cup BRISQ
2	tablespoons chopped onion
1 tablespoon chopped parsley !A teaspoon powdered sage
1/4 teaspoon pepper
1/2 teaspoon salt
1 lemon
1 egg
A little warm water
Mix sausage with bread crumbs, add egg well beaten, BRISQ, seasoning, grated rind and juice of the lemon and enough warm water to moisten. Do not get it too moist.
OYSTER DRESSING
Use 1 pint of oysters in place of the sausage, and the liquid from the oysters in place of water. Omit sage if desired.
CHESTNUT DRESSING
V/z pounds chestnuts	JA cup BRISQ
2 cups bread crumbs	yz cup scalded milk
Salt and pepper to taste
Remove shells from nuts, pour boiling water over them, let stand 5 minutes, drain and remove brown skin. Cook nuts in boiling salted water till tender, mash fine, add BRISQ and seasonings, then the crumbs which have had the hot milk poured over them. Mix well.
Roman Rabbit Pie
Clean and cut up a rabbit and boil until tender in 2 quarts of water with an onion, stalk of celery, a carrot and herbs. Let cool in liquid, remove the rabbit, bone it and cut meat into thin slices. The liquid may be used as soup. Take
1 cup cooked macaroni	JA cup grated cheese
1 cup milk	1 minced onion
1 egg yolk	Salt and pepper
Scald the milk and add the egg yolk beaten, the cheese, onion and seasoning. Line a greased baking dish with the macaroni, fill with the sliced rabbit and pour the sauce over it. Cover with a rich biscuit dough and bake one hour in a moderate oven. Serve with brown sauce or tomato sauce.
Baked Rabbit
1 rabbit	Thin slices salt pork
/a, cup flour	Salt and pepper
Dress rabbit, wash well and place in water containing y¿ cup vinegar for an hour or longer. Wipe dry, rub with salt and pepper and dredge with flour. Place a few strips of salt pork in a baking pan, place the rabbit on them and lay a few more strips of salt pork across the rabbit. Bake 2 or 3 hours, basting with water and drippings from the pan occasionally.
Thicken the gravy with a tablespoon GLOBE “Al” flour mixed with % cup milk and season to taste.
18Sauces FOR FISH, MEATS AND VEGETABLES
Drawn Butter Sauce
2	tablespoons BRISQ	1 cup boiling water
2	tablespoons GLOBE "A1” flour	¡/2 teaspoon salt
Dash of pepper
Blend the BRISQ and flour, add gradually the boiling water and cook until creamy, then add salt and pepper.
Hollandaise Sauce
1	cup drawn butter sauce	2 tablespoons lemon Juice or vinegar
2	egg yolks, well beaten	Few grains cayenne
Beat the egg yolks into the hot sauce, add the lemon juice and cayenne.
Caper Sauce
One cup drawn butter sauce mixed with 1A cup capers. Serve with mutton.
Horseradish Sauce
One cup drawn butter sauce mixed with 1/2 cup fresh grated horseradish and 2 tablespoons lemon juice.
Maitre d’Hotel Sauce
2 tablespoons BRISQ	_	Yz teaspoon salt
1 tablespoon lemon juice	Dash of white pepper
1 tablespoon chopped parsley
Cream the BRISQ, add gradually salt, pepper, lemon juice and parsley. Chill and serve with fried fish or broiled steak.
Egg Sauce
1 cup white sauce	2 chopped hard-boiled eggs
1 tablespoon chopped parsley	1 teaspoon lemon juice or vinegar
Add chopped eggs, parsley and lemon juice to hot white sauce and serve hot with fish.
Parsley Sauce
Yt cup ADOLA oil	1 tablespoon minced parsley
1 tablespoon lemon Juice	Dash of salt
Heat the oil, add the salt, parsley and lemon juice; mix and serve hot.
Use ADO LA OIL Instead of BRISQ If preferred
19Sauces for Fish, Meats and Vegetables
Thin Cream Sauce
1 tablespoon BRISQ	¡/2 teaspoon salt
1 tablespoon GLOBE “A1” flour	1 cup milk
Melt BRISQ in saucepan, add flour and mix well. Add milk slowly, stirring■ constantly, and cook over slow Are until smooth and creamy. Add salt. A pinch of white pepper may be added if desired.
Thick Cream Sauce
2 tablespoons BRISQ	J/2 teaspoon salt
2 tablespoons GLOBE "A1" flour	1 cup milk
Make as directed for thin cream sauce.
Sauce Viniagrette
Mix 14 cupful of ADOLA with 1 tablespoon of vinegar, season with salt, paprika, minced parsley, pickle and capers.
Tartare Sauce
1 cup mayonnaise dressing	1	teaspoon	made mustard
!/2 teaspoon onion juice	1	teaspoon	chopped parsley
1 teaspoon chopped capers	1	teaspoon	chopped pickles
Add all ingredients to the mayonnaise, mix well and serve very cold.
Brown Sauce
1 tablespoon GLOBE “A1" flour	1/2 cups milk or stock
1 tablespoon BRISQ	Pepper and Paprika
/2 teaspoon salt
Melt BRISQ, stir in the flour and cook until well browned, add the milk or stock (water with a beef cube dissolved in it may be used), stir until smooth, then add salt, pepper and paprika.
Mint Sauce
1/4 cup chopped mint leaves	J/2 cup vinegar
1A cup water	2 tablespoons brown sugar
Cook all ingredients together over very slow Are for about half an hour. Do not allow to boil. Or cook in double boiler for 40 minutes, if desired. Serve hot with roast lamb.
Cranberry Sauce
1 quart cranberries	2 cups sugar
1 cup water
Pick over and wash the cranberries, put all together into saucepan and cover until it boils. Remove cover and cook about 10 minutes or until berries have all burst. Pour into mold, chill and serve.
For Cranberry Jelly, press the cooked berries through a coarse sieve, put into mold and chill.
Use ADOLA OiL instead of BRISQ if preferred
20Table for Cooking Vegetables
Vegetables	Boiling or Steaming Baking
Artichokes .................................30	to 50 minutes
Asparagus ..................................20	to 30 minutes
Beans, new Lima...........................40 to 60 minutes
Beans, string.............................45 to 60 minutes
Beets, new................................30 to 45 minutes
Brussels Sprouts..........................20 to 30 minutes
Cabbage ....................................25	to 45 minutes
Carrots ....................................20	to 30 minutes	40	minutes
Cauliflower ................................30	to 40 minutes
Celery .....................................30	minutes
Corn ....................................... 7	to 12 minutes
Cucumbers ..................................30	minutes	1	hour
Eggplant ...................................25	minutes	45 minutes
Kale or Spinach.............................20	to 30 minutes	1/4	hours
Onions .....................................40	to 60 minutes	1 hour
Oyster Plant................................ 1	hour
Okra .......................................20	t0 30 minutes
Parsnips ................................... 1	hour	1!A	hours
peas ...................................... 20	to 30 minutes
Radishes ...................................30	minutes
Summer Squash...............................30	minutes
Winter Squash..............................1/a hours	2 hours
Turnips ....................................43	to 60 minutes
Tomatoes ^.................................15 to 20 minutes	30 minutes
Arparagus With Noodles
20 stalks asparagus	1 cup thin white sauce
1 package GLOBE “A1” noodles
Cook noodles in 2 quarts boiling salted water about 12 or 15 minutes and drain.
Cleanse and peel asparagus and cut off hard woody portion at end. Cook until tender in boiling salted water, drain and serve with white sauce or Hollandaise sauce on noodles.
Fried	Egg	Plant
1	small	egg	plant	2	eggs
%	cup breadcrumbs	Salt to taste
Pare	the	egg plant and cut	in	slices	% inch	thick. Sprinkle each slice
slightly with salt, pile on a plate one above another, and set a plate holding a weight on top. Let stand an hour, then drain. Dip each slice in breadcrumbs, then in beaten eggs, and again in the crumbs. Fry a golden brown in hot BRISQ.
Use ADOLA OIL instead of BRISQ If preferred
21Vegetables
Artichokes
Trim the points, wash in cold water and vinegar. Cook in boiling water with a little salt in it for 30 to 45 minutes, or until the leaves begin to separate. Drain and serve with Hollandaise sauce.
Baked Cabbage
4 cups chopped raw cabbage	1 teaspoon salt
1/2 cups milk	i/4 teaspoon pepper
1	tablespoon minced onion	1 tablespoon GLOBE "A1” flour
1/4 cup ADOLA oil
Put cabbage in a bag and boil 15 minutes. In the meantime make a sauce of the milk, seasonings, flour and 1 tablespoon of the oil. Drain the cabbage, mix it with the sauce, pour into oiled baking dish, cover with breadcrumbs browned in oil, and bake 25 minutes in a moderate oven.
Baked Stuffed Tomatoes
Select medium-sized tomatoes and cut off the tops. Scoop out the pulp with a spoon and sprinkle tomatoes with pepper and salt. Invert them and let drain for a few minutes. Prepare the filling, fill the tomatoes, cover with dry breadcrumbs mixed with melted BRISQ and a speck of salt, put in a baking dish containing a very little hot water and bake in a moderate oven for 25 or 30 minutes. .
The filling may be made of leftover meats and vegetables. The following are a few suggestive combinations:
Cooked green corn, minced green peppers and seasonings.
Minced ham, bread crumbs, tomato-pulp and seasonings.
Cooked and seasoned green peas.
Tuna fish, salmon or shrimps, moistened with thick cream sauce.
Baked Beans
1	pound white beans	1 teaspoon salt
3	tablespoons molasses	7z teaspoon pepper
3	tablespoons BRISQ	J/2 pound bacon or salt pork
4	large onions	1 teaspoon mustard
Soak beans overnight or for 5 hours, then bring to a good boil and add salt, pepper, mustard and molasses. Into the bottom of the bean pot put the BRISQ, the bacon or salt pork in one piece, and the onions peeled and cut in quarters. Place the beans in the pot carefully on top of the meat and onions, then pour on enough of the liquor in which they were boiled to cover them. Cover and bake for 4 or 5 hours. Add more of the liquor if needed while baking.
Baked Stuffed Potatoes
6 large potatoes	2 teaspoons salt
2	tablespoons BRISQ	2 tablespoons milk or cream
2 eggs	Pinch of pepper
Scrub potatoes and rub with melted BRISQ. Bake in a moderate oven until mealy. Cut in halves lengthwise and scoop out the potato, being careful not to break the shells. Run the pulp through a potato ricer, add the seasonings, milk and the beaten egg yolks, then fold in the egg whites beaten stiff, pile into the shells and brown quickly in a hot oven.
Use ADOLA OIL Instead of BRISQ If preferred
22Vegetables
Vegetable Pie
6 potatoes	1	cup canned string beans
2 carrots	7z	stalk celery
1 parsnip	2	onions
1 cup canned peas	4	tomatoes
>/3 cup BRISQ	1 teaspoon powdered herbs
White stock to cover	Pepper and salt to taste
Boil the potatoes 20 minutes, remove skins and slice them. Prepare the parsnips, carrots, celery and onions; slice them and cook in boiling salted water 15 minutes. Drain. Grease a large baking dish, put half the sliced potatoes in the bottom, then the other vegetables in layers with the herbs, half the melted BRISQ, salt and pepper. Pour in the white stock, cover with the remainder of the sliced potatoes, brush top with the rest of the melted BRISQ and bake in a moderate oven for an hour and a half.
Onions	Stuffed	With Nuts
6	good-sized onions	1	egg
1	cup	cooked GLOBE	“A1”	noodles	1	teaspoon	salt
1	cup	chopped walnuts	Pinch of	pepper
Put onions (without peeling) in saucepan of boiling water, add half the salt and boil half an hour, drain and dry. Remove outside skin, and with the handle of a spoon take out center, saving it for the sauce. Chop the noodles, mix them with the chopped walnuts, salt, pepper and egg. Fill this into the onions, stand them in a greased baking pan, brush them with melted BRISQ and bake in a moderate oven about 30 minutes.
Chop very fine the portion of onion removed from the centers, press through a sieve, add to tartare sauce and serve with the stuffed onions.
Boiled Spinach
Pick and wash well a peck of spinach, put in a kettle with 1 cup of water and cook uncovered for 10 minutes. Drain thoroughly, chop fine, run through a sieve, season with salt, pepper and 2 tablespoons ADOLA oil, moisten slightly with stock or cream sauce, reheat and serve garnished with slices of hard-boiled egg.
If preferred the spinach may be reheated without chopping, adding salt, pepper, oil and a little vinegar if desired.
Oyster Plant
1 bunch oyster plant	Juice of 1 lemon
3	tablespoons BRISQ	1 teaspoon chopped parsley
/2 teaspoon chopped chives	Salt and pepper
Wash and scrape oyster plant, put at once into cold water with lemon juice and let stand 10 minutes. Cut crosswise in 1-inch pieces and cook in boiling salt water until soft. Drain, add the BRISQ, salt and pepper and reheat. Sprinkle with parsley and chives and serve.
Use ADOLA OIL Instead of BRISQ If preferred
23Vegetables
Candied Sweet Potatoes
6 sweet potatoes	2 tablespoons BRISQ
1	cup brown sugar	1 teaspoon ground cinnamon
[4 cup hot water	Salt
Boil the sweet potatoes until nearly done, drain and remove skins. Cut into slices the long way and lay evenly in a greased dripping pan. Brush with melted BRISQ with a pinch of salt in it. Pour over them a syrup made by dissolving the brown sugar and the cinnamon in the hot ■water. Bake in a moderate oven until the syrup is thick and almost crystallized.
Brussels Sprouts
Trim and wash Brussels sprouts and lay in cold water for an hour. Drain and put into boiling water. Boil 20 to 30 minutes without a cover, adding salt to the water after boiling 15 minutes. Drain and cover with cream sauce or Hollandaise sauce.
Baked Parsnips
6 parsnips	Salt and pepper to taste
2 tablespoons BRISQ
Peel and wash parsnips and cut them in two lengthwise. Steam them for 1 hour, lay in greased baking pan, sprinkle with salt and pepper, brush with melted BRISQ and bake in a slow oven until tender.
Green Peas a la Maitre d’Hotel
1	quart shelled peas	1 tablespoon lemon juice
i/i cup BRISQ	1 tablespoon chopped parsley
2	sprigs mint	1 teaspoon sugar
Salt and pepper to taste
Throw the shelled peas into plenty of boiling water containing a teaspoon salt, sugar and the sprigs of mint; boil fast until tender and drain. Mix lemon juice with the BRISQ and parsley, stir this among the peas, reheat them, stirring constantly, and serve at once.
French Fried Potatoes
Pare and cut potatoes into long, thin pieces. Put into cold water for an hour, drain and dry well. Fry in deep hot BRISQ, hot enough to brown a small piece of bread in 30 seconds. When potatoes are brown and cooked through, drain on unglazed paper. Salt just before serving.
Scalloped Cauliflower
1 cauliflower	1 tablespoon ADOLA oil
7z cup breadcrumbs	Salt and pepper
7z cup chopped nuts	¡/2 cup white sauce
Cook the cauliflower in boiling salted water until tender, drain and blanch by running cold water over it for a minute. Break the cauliflower into small pieces and put a layer in a greased baking dish, sprinkle on this some of the chopped nuts and a few crumbs, pour on a little hot white sauce, add another layer of cauliflower and repeat until ingredients are used. Mix the last of the crumbs with the tablespoon of oil and put this on top. Place in a hot oven and bake 20 to 30 minutes.
Use ADOLA OIL instead of BRISQ If preferred
24Vegetables
Lyonnaise Potatoes
6 cold boiled potatoes	2 tablespoons BRISQ
2	medium-sized onions	Salt and pepper to taste
Peel and slice the potatoes, peel and thinly slice the onions. Fry the onions in the hot BRISQ until they begin to turn yellow, then put in the potatoes and seasoning and cook a golden brown, turning the potatoes constantly in the frying pan, that they may cook and color evenly.
Baked Egg Plant
1 large egg plant	2 tablespoons BRISQ
1	egg	1 teaspoon salt
1 thick slice bread	,A teaspoon pepper
1	large onion	Zz cup breadcrumbs
Wash and	parboil	the	egg	plant.	Cut in half and remove	carefully the
inner part. Heat	the	BRISQ	in	a	frying pan, add the onion	cut	fine	and
cook until soft. Then add the egg plant and fry well, cutting and crushing it with a spoon while frying. Add the bread dipped in water and squeezed nearly dry, mix well, add the seasoning and stir in the egg. Remove from fire and fill the shells of the egg plant with the mixture, sprinkle with the breadcrumbs mixed with a little BRISQ and salt, place in a baking pan greased with BRISQ, add % cup of water and bake 15 or 20 minutes in a moderate oven.
Com Oysters
1 cup grated green corn	Zz teaspoon salt
¡/2 cup milk	3 teaspoons GLOBE “A1” flour
1 egg	3 teaspoons BRISQ
Scrape or grate the corn from the cob. Mix the BRISQ and flour, add the egg and salt, then the milk. Stir the corn into this batter and drop from a teaspoon into a frying pan containing hot BRISQ, brown one side, turn and brown the other. This batter may be fried in deep fat instead of a frying pan if preferred, having fat heated to 400°.
Stuffed Peppers
6 green peppers	1 teaspoon minced parsley
1J/2 cups minced chicken, ham or any 2 tablespoons melted BRISQ
cooked meat	Salt, pepper and a little grated
1 cup white sauce	lemon rind
Zz cup stale breadcrumbs
Mix the breadcrumbs with the melted BRISQ, add the parsley, salt, pepper and grated lemon rind, add the white sauce and the minced meat. Cut a slice from the stem end of the peppers, remove all seeds and white fiber and fill the shells with the mixture. Bake in a moderate oven for 30 minutes.
Bean Sprouts
Soak beans in water in a shallow dish, having only one layer of beans In the dish. Cover with a piece of wet muslin and add water every morning. The sprouts will appear in 36 to 48 hours. They are ready to be picked and prepared for food when 2 inches long. For recipe, see page 26.
Use ADOLA OIL instead of BRISQ If preferred
25Vegetables
Creamed Bean Sprouts
Wash the sprouts and cook in boiling water for 10 minutes, then add salt to the water and cook 5 minutes longer. Drain and pour a white sauce over the sprouts and serve.
Stuffed Cucumbers
4	cucumbers	Dash of grated nutmeg
1	cup pecans	or walnuts	2	tablespoons melted BRISQ
6 tablespoons	mashed	potatoes	1	cup white sauce
1 well-beaten	egg	1	teaspoon capers
1	teaspoon salt	Dash of ground cloves
2	tablespoons	chopped	parsley	1	well-beaten egg
!4 teaspoon white pepper	Salt and pepper
Cut the cucumbers in half lengthwise, remove the seeds with a spoon and lay the cucumbers in vinegar for 3 or 4 hours. Drain, wipe dry and fill with a mixture made from the chopped nuts, potato, egg, salt, parsley, pepper, nutmeg and melted BRISQ. Bake in a greased pan until tender. Serve hot with the white sauce, to which has been added the capers, ground cloves, beaten egg, salt and pepper, cooked together 5 minutes.
Spanish Rice
1	cup uncooked rice	1 bay leaf
2	cups tomatoes	1 chopped onion
2 tablespoons ADOLA oil	1 stalk minced celery
2 tablespoons GLOBE “A1” flour	Salt and chill pepper
Wash and drain the rice and drop it into a quart of boiling salted water. Boil rapidly for 15 minutes and drain.
Make a sauce by heating the oil in a saucepan, brown the onion in it to a light brown, add the celery and bay leaf and stir until celery is slightly browned; add the flour, tomatoes, salt and a few grains of chili pepper. Boil
5	minutes, run through a sieve, add the rice and cook slowly until the rice is tender.
Asparagus Loaf
2 cups cooked asparagus tips	2 tablespoons BRISQ
1	cup milk	1 teaspoon salt
4	eggs	Dash of pepper
2	tablespoons GLOBE “A1” flour
Grease thoroughly a small mold and line with 1 cup cooked asparagus tips. Cook together the BRISQ and flour, salt, pepper and milk for about 5 minutes, remove from fire, add 1 cup cooked asparagus tips and 4 eggs well beaten. Turn mixture into mold, set in a pan of hot water and cook in a moderate oven about 30 minutes or until center is firm. Turn loaf on hot dish, garnish with small oblong pieces of bread browned in hot BRISQ, pour Bechamel sauce around it and serve at once.
Artichokes With Peas
6	artichokes	2 tablespoons BRISQ
1 cup canned peas	Salt and pepper
1 small head lettuce
Select small artichokes, trim them and place in earthen dish with 2 tablespoons BRISQ. Add salt and pepper, cover closely and cook over slow fire 10 or 15 minutes. Then pour around them the cup of peas with their liquor, add the lettuce shredded, cover closely and cook slowly for 40 to 45 minutes.
Use ADOLA OIL Instead of BRISQ If preferred
26Nut and Macaroni Loaf
2	cups ground nut	meats	3	hard-boiled eggs chopped	fine
2	cups cold cooked	GLOBE “A1”	1	tablespoon	chopped	parsley
macaroni	1	tablespoon	chopped	onion
¡/2 cup breadcrumbs	1	tablespoon	BRISQ
1 egg	Salt and pepper
Chop the macaroni fine and mix with the ground nuts, breadcrumbs, melted BRISQ, chopped eggs, parsley, onion, pepper and salt, and the raw egg slightly beaten. Mix well and add a little water if any moisture is needed. Form into a loaf, place in a greased pan and bake half an hour. Baste with a little hot water mixed with melted BRISQ several times while baking. If preferred this loaf may be put into a greased tin mold and steamed for an hour and a half. Serve with brown sauce and garnish with lemon.
Macaroni With Tomatoes
1	package GLOBE “A1" macaroni ¡/2 teaspoon salt
/2 cup soup stock	Pinch of pepper
2	cups canned tomatoes
Break macaroni into short pieces and cook in boiling salted water until tender. Drain and add the tomatoes cut fine, the soup stock, salt and pepper. Let come to the boiling point and simmer 10 minutes.
Spaghetti Croquettes
1 package GLOBE “A1” spaghetti 2 eggs
1 cup thick white sauce	1 cup tomato sauce or meat gravy
1 cup breadcrumbs
Break the spaghetti into pieces and cook in boiling salted water until tender. Drain and mix with the white sauce into which 1 egg has been beaten, then spread on a platter to cool. Shape into croquettes, roll in breadcrumbs, beaten egg, and again in crumbs. Fry in deep hot BRISQ—hot enough to brown a small piece of bread in 40 seconds. Drain on unglazed paper and serve with hot tomato sauce or meat gravy.
Macaroni au Gratin
'/3 pound GLOBE "A1” macaroni	% cup of grated cheese
1 cup white sauce	Salt and pepper to taste
Break macaroni into small pieces and cook in boiling salted water until tender. Drain and place a layer of macaroni in a greased baking dish, pour on part of the white sauce mixed with % of the grated cheese, add another layer of macaroni, more of the sauce mixed with cheese, and continue until all are in the dish. Sprinkle the remainder of the cheese over the top and bake in a moderate oven 20 to 30 minutes.
For Macaroni and Spaghetti Salads See Page 30 27Meaty, white, nutritious— cooking tender as the tips of young asparagus—Globe “Al” Macaroni and Spaghetti will be a distinctive variation in your menu. Dainty, easily prepared dishes—convenient and economical.
Globe “Al” Macaroni and Spaghetti may be prepared in many delightful ways.Spaghetti and Macaroni
Mock Duck
2 cups breadcrumbs	6 hard-boiled eggs
2 cups chopped walnuts	2 raw eggs
2	cups cooked GLOBE “A1” noodles 1 tablespoon chopped onion
3	tablespoons BRISQ	2 teaspoons salt
1 cup chopped celery	'/!. teaspoon pepper
Cook crumbs in pint of water a minute or two, add celery and the hard-boiled eggs chopped fine. Remove from fire, add the noodles chopped fine, the BRISQ, nuts, onion, salt and pepper. Mix well with the raw eggs slightly beaten; form into! shape of a duck, place in greased pan, brush with melted BRISQ and bake 1 hour. Serve with apple sauce.
Macaroni Italienne
Yz package GLOBE “A1” Macaroni, 1 tablespoon green pepper cooked	1 cup brown stock
1	tablespoon butter	1 cup strained tomatoes
2	tablespoons chopped onion	1 bay leaf
1 clove garlic	1 blade of mace
1 tablespoon red pepper	Yz cup dried mushrooms
Pour over the hot macaroni a sauce made as follows: Heat butter in saucepan, add chopped onion, garlic, red and green pepper and cook until onion is clear. Add brown stock, tomatoes, bay leaf, mace and chopped mushrooms, previously soaked in warm water 1 hour. Season with salt and paprika; cook steadily 1 hour. Serve grated cheese in separate dish.
Spaghetti Italienne
i!/2 packages GLOBE	“A1” Spaghetti 1	can tomatoes
cooked	2	teaspoons paprika
4	cloves garflc, chopped	2	teaspoons salt
1 onion, chopped	Yz	teaspoon black pepper
Yz cup ADOLA oil	Yz	teaspoon thyme
1 cup chopped raw beef
Cook garlic and onion in oil until brown, do not burn, add chopped beef, cook slowly 5 minutes, then add rest of ingredients, and cook 20 minutes. being careful not to burn, mix with the cooked GLOBE "Al” Spaghetti, and serve with grated parmesan cheese.
Spaghetti Rarebit
Yz pkg. GLOBE "A1” spaghetti	1 cup grated cheese
1 tablespoon butter	2 eggs
Cook spaghetti in boiling salted water until tender, drain and blanch. Melt the butter, add the cooked spaghetti cut fine and the grated cheese. Cook until cheese is melted. Add the eggs, well beaten, salt and pepper to taste, and cook until the mixture thickens. Serve on toast. Garnish with pimentos.
A Sauce for Spaghetti
Plain boiled spaghetti is delicious if served with a sauce of tomatoes, mushrooms, chopped pepper and a little onion. Garnish plentifully with grated cheese.
For Macaroni and Spaghetti Salads See Page 30
29Salads at luncheon are often served as the main dish, with plain wafers, wafers spread with cream cheese, with grated cheese melted on them, or cream cheese sandwiches may be served.
A fruit salad may be served as the first course at a luncheon. It may consist of any combination of fruits with a lemon juice and syrup dressing.
Sardine Salad
Drain sardines, remove skin and bones, lay on a bed of lettuce and sprinkle with finely minced hard-boiled egg. Pour over this a French dressing. Serve with toasted crackers.
Macaroni and Egg Salad
1 package GLOBE “A1” macaroni	6 hard-boiled eggs
1 cup celery cut fine	2 cups Mayonnaise dressing
1	pimento	1 head of lettuce
Break macaroni into short pieces and cook until tender in boiling salted water. Drain, spread on platter and cool. When cold mix with celery and arrange on lettuce leaves. Cut the eggs in sections lengthwise and arrange in cross patterns on the macaroni with strips of pimento crossing between the sections of egg. Serve with Mayonnaise dressing.
Banana and Nut Salad
4 bananas	8 lettuce leaves
V4 cup salad dressing	cup chopped walnut meats
Slice bananas lengthwise, lay each half on a lettuce leaf, spread with cooked salad dressing or Mayonnaise and sprinkle with the chopped nuts.
Spaghetti and Cheese Salad
1 cup cooked GLOBE "A1" spaghetti 1 pimiento cheese !/2 cup chopped peanuts	1 head of lettuce
Mix the spaghetti and peanuts, and arrange on the lettuce leaves with small balls made from the cheese. Serve with Mayonnaise or cooked salad dressing.
Watercress With Apple Salad
2	bunches watercress	2 tart apples
Wash, drain and chill the watercress. Pare and core the apples and cut into slices. Arrange on the watercress and serve with French or Roquefort dressing.
Waldorf Salad
1 cupful diced apples	.	J/2 cupful broken walnut meats
1 cupful celery cut into small pieces
Mix ingredients together with Mayonnaise dressing and serve on lettuce.
30Salads
Salad Alma
Half hearts of lettuce, slices of grapefruit and alligator pear. Serve with sauce viniagrette.
String-Bean Salad
1 cup cooked string beans (canned string beans will do)
1 hard-boiled egg cut into small pieces
Drain the beans, mix with the egg and 4 tablespoons French dressing and serve on lettuce.
Tango Salad
1 large cucumber	1 grapefruit
1 alligator pear	1 cup celery cut small
1 green pepper
Peel the cucumber and cut lengthwise in half. Soak in cold salt water for an hour, drain and rinse, remove seeds and scoop out center slightly. Fill with alligator pear cut into thin slices, celery, green pepper cut into very thin strips, and finish with thin slices of grapefruit. Serve with viniagrette sauce.
Brazilian Salad
Mix together thin slices of alligatoi’ pears, pineapple and banana. Serve on lettuce with mayonnaise dressing.
Chicken Salad
2 cups diced cooked chicken	2 hard-boiled eggs
1 cup diced cooked string beans or 1	1 tablespoon vinegar
cup diced celery	1 head lettuce
Chop the eggs fine, add to the chicken and beans or celery, pour on the vinegar, add a little pepper and salt and toss lightly with a fork. Mix lightly with half a cupful of mayonnaise or cooked salad dressing, let stand half an hour and serve on lettuce. Add more salad dressing if desired.
Potato Salad
3	cups diced boiled	potatoes	4	tablespoons	minced	green	pepper
3	hard-boiled eggs	1	pimento
1	head of lettuce	2	tablespoons	minced	parsley
2	tablespoons vinegar	1	tablespoon onion juice
Mayonnaise or cooked salad	Salt and pepper
dressing
Mix together the potatoes, onion juice, parsley, vinegar, salt and pepper. Moisten thoroughly with salad dressing and let stand in a cool place for 2 hours or longer. Serve on lettuce and garnish with the minced green pepper, egg whites and yolks chopped separately and strips of the pimento. Pass extra dressing.
31Mayonnaise Dressing
1	cup ADOLA oil	/2 teaspoon salt
2	tablespoons vinegar or lemon Juice /2 teaspoon powdered sugar
1 egg yolk	Few grains cayenne
/z teaspoon mustard
Sift together mustard, salt, sugar and cayenne; add egg yolk and % teaspoon vinegar or lemon juice. While beating constantly with a fork, add, drop by drop, one tablespoon ADO'LA; then add the oil by teaspoonfuls, stirring constantly until each spoonful is thoroughly emulsified before adding the next, thinning the dressing with a little vinegar or lemon juice occasionally. Continue until all the oil and lemon juice are used.
Cooked Salad Dressing No. 1
2 tablespoons ADOLA oil	1 teaspoon mustard
1	tablespoon GLOBE “A1” flour	1A cup vinegar or lemon Juice
% cup milk	1 tablespoon sugar
2	egg yolks	Few grains cayenne
Vz teaspoon salt	<
Mix and sift dry ingredients, add egg yolks slightly beaten, add milk and cook in double boiler, stirring until thick. Add ADOLA and the vinegar or lemon juice, strain and cool.
Cooked Salad Dressing No. 2
!2׳׳	cup vinegar	y2	teaspoon	mustard
Yu	cup water	1/4	teaspoon	salt
1	egg, beaten	¡/2	teaspoon	sugar
2	tablespoons GLOBE “A1” flour	Dash of cayenne
2 tablespoons ADOLA oil
Put vinegar and water in saucepan over fire and heat slowly, but do not boil. Mix the dry ingredients, blend with 2 tablespoons cold water, add the beaten egg, and stir into the hot mixture, beat and allow to come to boiling point. Then add ADOLA oil and cool. Thin with cream or milk.
To thin Mayonnaise or cooked salad dressing, cream or milk may be added until the mixture is the consistency desired, or orange juice may be used. Condensed milk is sometimes used for this purpose.
Three-Minute Mayonnaise
1	cup ADOLA oil	!/2 teaspoon salt
2	tablespoons lemon juice	'/3 teaspoon mustard
1 e99	Few grains cayenne.
Have all Ingredients and utensils very cold. Mix the salt, mustard and cayenne thoroughly, put into a deep bowl with the lemon juice and the whole egg unbeaten. Then pour in % of the oil and beat with a Dover egg beater until well blended, then add same amount of oil and beat again until well blended. Continue in this manner until all the oil has been used.
32
kA ־fine home-produced oil of reasonable price, Adola Oil possesses the delicacy of flavor usually considered peculiar to the finest oils imported from the shores of the Mediterranean. You will find, it unsurpassed for salads and for fine cooking.Salad Dressings
Thousand Island Dressing
1	cup mayonnaise dressing	2 tablespoons chopped parsley
2	tablespoons chill sauce	2 tablespoons chopped sweet pickle
2	tablespoons chopped pimento
Chill all ingredients, mix and serve with a green salad.
3 tablespoons ADOLA oil
1 tablespoon vinegar or lemon juice Cayenne
French Dressing
¡/2 teaspoon salt 1/4 teaspoon pepper Paprika
Place a small lump of ice in a bowl, add salt, pepper, paprika and one tablespoon of the ADOLA oil. Stir with a fork until salt is dissolved, then add half the vinegar and stir until it thickens. Add the rest of the ingredients, stir well and when it thickens serve at once.
Roquefort Dressing
1 cup French dressing	Paprika to give red tint
3	tablespoons Roquefort cheese
Sauce Viniagrette
1 cup French dressing	1 chopped gherkin
1 teaspoon grated onion	1 teaspoon chopped capers
1 teaspoon chopped parsley	1 teaspoon chopped green pepper
Mix all ingredients together and serve.
Cucumber Dressing
1 large cucumber	1/4 teaspoon white pepper
Yz teaspoon salt	i/4 teaspoon mustard
Yz cup sour cream
Slice the cucumber, place in ice water for ten or fifteen minutes, drain and chop fine. Whip the cream, add the dry ingredients blended together, add the chopped cucumber, mix well, chill and serve with fish or vegetable salad.
!4. cup mayonnaise dressing 2 tablespoons chili sauce 2 tablespoons chopped pimento
Yu teaspoon paprika
Pink Salad Dressing
1 tablespoon vinegar
1/4 teaspoon salt
>/4 teaspoon mustard
Few drops tabasco sauce
Eggless Mayonnaise
2	tablespoons evaporated milk	Yz teaspoon salt
Yz cup ADOLA oil	J/4 teaspoon paprika
1 tablespoon vinegar or lemon juice
Mix salt and paprika in a bowl, add evaporated milk and mix well. Add the oil slowly, beating constantly until all the oil is used, then add the vinegar or lemon juice.
34Table for Baking Breads and Cakes
Bread ............................. 45-60	Min.
Rolls.............................. 20-30	Min.
Biscuits .......................... 10-20	Min.
Gems .............................. 15-25	Min.
Corn Bread......................... 30-40	Min.
Ginger Bread....................... 30-40	Min.
Sponge Cake........................ 30-60	Min.
Plain Cake, loaf................... 40-60	Min.
Layer Cake......................... 20-30	Min.
Fruit Cake......................... 2- 3 Hrs.
Cup Cakes.......................... 15-30	Min.
Pies............................... 30-50	Min.
BREAD, ROLLS AND MUFFINS
In making yeast breads the moisture used is the standard for measuring other ingredients. To each pint of moisture, one cake or less of yeast is used, one teaspoon salt and 2 to 3 pints of flour. The amount of flour varies as the best flours absorb a great real of moisture. The dough should be mixed as moist as is possible for ease in handling; having it barely stiff enough to prevent sticking to floured board in kneading the dough.
The best temperature for the moisture in mixing the dough is between 75° and 85°.
The dough rises best in a room temperature of 80°.
Bread should be baked about 40 minutes, beginning with an oven temperature of 400° to 450°, and lowering the temperature to 350° after half an hour if the bread is brown enough.
If the oven heat is not uniform, turn the bread and move it about in the oven every 5 or 10 minutes so that it will rise and brown evenly.
Whole wheat or graham bread is usually made twice as sweet and twice as salt as white bread, and the dough is made a little stiffer. It rises more slowly, needs a longer baking and makes a smaller loaf than the white flour.
Biscuits should also be mixed as moist as possible, compatible with ease in handling. Pressure should not be used in making or handling the dough. It is best to cut the shortening into the dry material with a knife or doughnut cutter, the milk added a little at a time, letting it mix with the flour without much stirring, only scraping the flour from the side of the
35Bread, Rollt and Muffint
mixing bowl to let it get mixed with the rest. All ingredients and utensils should be cold. In rolling the dough it should be pressed as lightly as possible with the rolling pin.
Biscuits should be baked 10 to 15 minutes in an oven at 430° to 450°. If biscuits are cut small and do not touch in the pan, they bake much better than large biscuits or those crowded in the pan.
Muffins and gems are lighter and better if baked in pans that have been heated before the batter is poured into them.
Milk Bread
2	cups milk	1 cake yeast
2	tablespoons BRISQ	1 teaspoon salt
4	to 5 cups GLOBE ״A1” flour	1 tablespoon sugar
Scald milk, pour over BRISQ, salt and sugar, and allow to cool to about 75°. Soften the yeast in *4 cup of the milk, then add to the rest of the milk and add enough flour to make a drop batter. Mix and beat thoroughly, add flour as long as you can mix it in with a spoon, then turn the dough on to a floured board and knead until the dough is smooth throughout, using no more flour than is necessary to get this result.
Grease the bowl with BRISQ, place the dough in it, lightly grease the top and let rise in about 80° temperature. When the dough has doubled its bulk knead again, form into two loaves and place in greased baking pans. Let rise until the dough again doubles its bulk, then bake 40 minutes or until the crust is a golden brown. Take from the oven, brush the top quickly with cold water and allow to cool as quickly as possible.
Buns, Snails and Parker House Rolls
Buns may be made of the above dough by molding it into rolls after raising the first time. Grease the baking pan and each roll with BRISQ and place the rolls far enough apart so that they do not touch. Let rise and bake 30 minutes. Remove from oven and brush over with a thin syrup.
Snails may be made of this dough by rolling it thin and as nearly square as possible, then brush the surface with melted BRISQ, sprinkle with a mixture of granulated sugar and ground cinnamon and dot thickly with currants and raisins. Roll up the dough like a jelly roll, cut into sections about half an inch thick and place them in a greased baking pan so that they do not touch. Grease the top of each snail, let rise and bake 30 minutes. Remove from oven and brush top with syrup.
Parker House Rolls may be made of this dough also. Roll the dough to 14 inch thickness after it has raised once. Cut with a large round cutter, make a depression across each cake and fold over one-half. Place in a greased pan, not too close together, grease the top of each roll, let rise and bake in a quick oven 20 minutes.
Water bread is made in the same manner as the milk bread, but 2 cups of hot water are used in place of the 2 cups of scalded milk.
Prune-Bran Bread
2 cups GLOBE “A1” whole wheat	1	cup	chopped	dried prunes
flour	i/2	cup	chopped	nuts
1	teaspoon soda	1	egg
1J4 teaspoons salt	/z	cup	molasses
2	teaspoons baking powder.	1% cups buttermilk or sour milk
2 cups GLOBE “A1” Health Bran
Sift flour, soda, baking powder and salt together. Add Health Bran, prunes and nuts. Mix well and add the egg, molasses and milk. When thoroughly mixed pour into oiled and papered loaf pans. Bake very slowly for 1% hours, then increase heat for about % hour.
36Bread, Rolls and Muffins
Bran Bread
1	cup milk	3 or more cups GLOBE “A1” Health
X2 cup water	Bran
2	cups GLOBE “A1" white flour	1 cake compressed yeast
1 cup GLOBE “A1” whole wheat	1 teaspoon salt
flour	4 tablespoons molasses
3	tablespoons BRISQ
Soften the yeast in % cup luke-warm water, add the milk, also lukewarm, and mix with the white flour. Set in a warm place until the sponge is light, then add the salt, molasses and BRISQ, mix well and add the whole wheat flour and enough Health Bran to make a dough stiff enough to knead. Knead well, form into 2 loaves, place in greased breadpans, set in a warm place and let rise until nearly double in bulk. Bake 1 hour.
Rye Bread
3	cups rye flour	1 yeast cake
1 cup GLOBE “A1” white flour	2 teaspoons salt
4	cups boiling water	2 tablespoons sugar
3	tablespoons BRISQ
In the evening add the BRISQ, sugar and salt to the boiling water; cool until luke-warm and add the yeast softened in a tablespoon of water. Add the rye flour and white flour, then set to rise until morning. Then add enough white flour to make a stiff dough. Let rise, knead, mold into four loaves, place in greased pie tins, let rise again and bake in a hot oven 30 to 40 minutes. Remove from oven and brush lightly with a little melted BRISQ.
Salt-Rising Bread
Scald % cup GLOBE “Al” cornmeal with 1 pint fresh milk just brought to the boiling point. Cover closely and let stand over night in a warm place. About 80° is right. In the morning add 1 teaspoon salt, 1 tablespoon sugar, 1 quart luke-warm water and enough flour to make a stiff batter. Beat thoroughly and keep warm until light. Then add X■¿ cup warm water, 1 tablespoon salt, 1 tablespoon sugar, 2 tablespoons BRISQ and enough flour to make a moderately stiff dough. Knead well, form into loaves and put into greased pans. Keep in a warm place until it doubles its bulk, then bake in a moderate oven 45 minutes, increasing the heat during the last 20 minutes. When done, wrap in towels and cover well so that it will cool very slowly.
Raisin Bread
2	cups milk	1	cake yeast
3	tablespoons	BRISQ	1	tablespoon	sugar
1 well beaten	egg	/2	cup sugar
4	to 5 cups GLOBE “A1” flour	1	cup seeded	raisins
1 teaspoon salt
Scald and cool the milk, and when it is luke-warm add the yeast softened in a little luke-warm water, 1 teaspoon salt, and 1 tablespoon sugar. Then add 2 cups of flour and the BRISQ creamed with the % cup of sugar, and beat until smooth. Cover and set to rise in a warm place for about 2 hours. When well risen add the raisins well floured, the beaten egg and the salt and as much of the remaining flour as it takes to make a smooth dough, not too stiff. Knead well, cover and put to rise until it has doubled its bulk. Mold into two loaves, place in well-greased pans and let rise again. Bake in a moderate oven for 45 minutes.
37Bread, Rolls and Muffins
Beaten Biscuit
4	cups GLOBE "A1” flour	2 teaspoons salt
J/2 cup BRISQ	1/2 cups cold water or more
Sift flour and salt, then cut the BRISQ into it until well blended. Add the cold water slowly until a stiff dough is formed. Place on a floured block and beat flat with a mallet or rolling pin. Fold over and beat again, dredging with flour when necessary to prevent sticking. Continue beating and folding the dough until it is very smooth and elastic. Roll to % inch thickness, cut with a small cutter, prick lightly on top and bake in a moderate oven until a delicate brown.
Sour-Milk Biscuits
2	cups GLOBE “A1” flour	2 teaspoons baking powder
2	tablespoons BRISQ	/2 teaspoon baking soda
1	cup sour milk or buttermilk	1 teaspoon salt
Sift together the flour, salt, soda and baking powder, cut in the BRISQ and add the sour milk. Mix quickly, roll out lightly to a half-inch thickness, cut and bake in a quick oven 15 to 20 minutes.
Baking-Powder Biscuits
2	cups GLOBE “A1” flour	4 teaspoons baking powder
3	tablespoons BRISQ	1 teaspoon salt
% cup milk or more
Sift flour, salt and baking powder together. Work in BRISQ with knife or finger tips, and add enough milk to make a soft dough. Roll out lightly to yz or %-inch thickness and bake in hot oven about 15 minutes.
Plain Muffins
2	cups GLOBE "A1” flour	1 egg
1	cup milk	3 teaspoons baking powder
2	tablespoons ADOLA oil or melted Zz teaspoon salt
BRISQ	2 tablespoons sugar
Beat the egg well, add the oil and sugar and beat well. Sift together the flour, salt and baking powder, and add alternately with the milk. Drop into hot oiled muffin pans, and bake in a quick oven for 25 or 30 minutes.
Bran Muffins
Z2 cup GLOBE “A1״ flour	Z2 teaspoon salt
1	cup GLOBE “A1” Health Bran	1 teaspoon soda
2	tablespoons melted BRISQ	2 tablespoons molasses
1 egg	i/2 Cup orange juice
Sift flour and salt, add bran. Add the orange juice in which the soda has been dissolved. Beat in the egg, add the molasses and melted BRISQ and beat well. Pour into greased hot gem pans and bake in a hot oven 15 to 20 minutes.
Bran Gems
Z2 cup	GLOBE	“A1”	flour	/2	teaspoon salt
% cup	GLOBE	“A1”	Health Bran	1	teaspoon baking powder
J/2 cup	milk	2	tablespoons molasses
1 egg	2	tablespoons BRISQ
Mix the melted BRISQ with the molasses, add the egg well beaten, add the milk and bran, then add the flour which has been sifted with the salt and baking powder. Drop into well greased gem pans and bake in a hot oven for 15 minutes.
38Bread, Rolls and Muffins
Corn-Meal Muffins
1	cup	GLOBE	"A1”	corn meal	4	teaspoons baking	powder
1	cup	GLOBE	“A1”	flour	1	teaspoon salt
1	cup	milk	1	tablespoon sugar
1	egg	2	tablespoons melted	BRISQ
Sift together corn meal, flour, baking powder, salt and sugar; add the milk, melted BRISQ and well beaten egg. Drop into greased muffin pans and bake in a moderately hot oven for 35 or 40 minutes.
Graham Gems
1 cup	GLOBE	“A1”	Graham	flour	4	teaspoons baking powder
1 cup	GLOBE	“A1”	white	flour	1	teaspoon salt
1 cup	milk	2	tablespoons sugar or molasses
1 egg	3	tablespoons melted BRISQ
Sift together dry ingredients. Add milk, beaten egg, sugar and melted BRISQ. Beat well, drop into greased gem pans and bake about 30 minutes in a hot oven.
Popovers
2 cups GLOBE “A1" flour	/z teaspoon salt
2 cups milk	2 eggs.
Sift together flour and salt. Make a well in the flour, break in the eggs, add the milk and beat until the batter is smooth. Pour into hot greased gem pans and bake in a very hot oven for 30 or 35 minutes.
Scones
2 cups GLOBE “A1” flour	2 teaspoons baking powder
¡/3 cup milk	1 teaspoon salt
2 eggs	2 tablespoons sugar
2 tablespoons BRISQ
Sift together the dry ingredients, add BRISQ and rub in lightly. Add slowly the eggs and milk mixed together. Roll out half an inch thick on a floured board, cut into pieces 3 inches square and fold over making them three-cornered. Place in baking pan, brush with milk, dust with sugar and bake 25 or 30 minutes in a hot oven.
Oatmeal Bread
2 cups scalded milk	1/4 cup molasses
2 cups GLOBE “A1” oatmeal un-	1 cake yeast
cooked	1 teaspoon salt
4	cups GLOBE “A1” white flour	2 tablespoons BRISQ
Pour hot milk over oatmeal and let stand one hour; add molasses, salt, melted BRISQ, the yeast dissolved in % cup water and the flour. Mix well, let rise until double its bulk, knead thoroughly, shape into two loaves, place in greased pans, let rise again and bake about 45 minutes in hot oven.
Corn Bread
1 cup	GLOBE	“A1”	corn meal	1	teaspoon salt
1 cup	GLOBE	“A1”	flour	2	teaspoons baking powder
1	cup	milk	1	tablespoon	sugar
2	tablespoons	ADOLA oil	1	egg
Sift together dry ingredients, add egg, milk and oil. beat, pour into well-greased baking pan and bake in moderate oven about 30 minutes.
39QUALITY
There’s nothing mysterious about flour quality. It is first the matter of getting the best grain from the best fields.
Then testing, KNOWING—not guessing, milling EACH BAG with skill and honest care, scientifically blending the wheat to obtain the best results.
That is the manner in which GLOBE “Al” Flour is milled. That is why it possesses a character, a flavor, a bakeableness peculiarly its own.
Its creamy white color and delicious flavor is but the natural result of good, clean wheat, scientifically blended and carefully and honestly milled in sanitary surroundings.
The Key to Baking Success For Biscuits—For Breads For Pastries—For Cakes
FLOUR־Bread, Rolls and Muffins
Baked Brown Bread
2 cups GLOBE “A1” whole wheat	2 teaspoons salt
flour	1 teaspoon soda
i/2 cup GLOBE “A1” Health Bran	2 cups sour milk or buttermilk
1 cup GLOBE "A1” rye meal	1 cup raisins
/2 cup sugar
Sift together the whole wheat flour, sugar, salt and soda. Add the bran, rye meal and raisins, mix well, then add the sour milk. Pour into oiled and papered pans, filling them about two-thirds full. Place in an oven that is barely warm and increase temperature very slowly, so that the oven is moderately hot at the end of an hour and a half, then bake half an hour longer.
Boston Brown Bread
1 cup GLOBE “A1” Whole Wheat	1/2 cups milk
or Graham flour	1 teaspoon salt
1 cup corn meal	4 teaspoons baking powder
1 cup rye meal or ground rolled oats ¡/2 cup molasses
Sift together the dry ingredients, add molasses mixed with milk. Beat well and pour into greased molds two-thirds full. Cover and steam 3% or 4 hours. Remove covers and bake long enough to dry the top.
Nut Loaf
2 cups GLOBE “A1” flour
4 teaspoons baking powder !/׳> cup sugar
1 cup milk
yz cup chopped walnut meats
2 teaspoons mixed spice
1 teaspoon salt
1 egg
4 tablespoons ADOLA oil /2 cup chopped dates
Sift dry ingredients and add fruit and nuts. Beat the egg well, add the oil and beat again. Add the milk and combine with the dry mixture. Pour into oiled pan, put into moderate oven with gradually rising temperature. Bake about forty minutes.
Cracked Wheat Bread
¡/2 cup GLOBE “A1” cracked wheat 1 cup milk
1	cup boiling water	V/2 teaspoons salt
4 teaspoons baking powder4 ׳ tablespoons sugar
4 tablespoons ADOLA oil	1 egg
2	cups GLOBE “A1” whole wheat	|
flour
Cook the cracked wheat in the boiling water with % teaspoon salt for 5 minutes, then cool. Sift together the whole wheat flour, baking powder and the remaining salt. Beat the egg, add the oil and sugar and beat well. Add the cooked wheat to the moist mixture■, then the milk and the dry ingredients. Turn into an oiled pan and bake in a very moderate oven for about 50 minutes, increasing the heat during the last 15 minutes.
Home-Made Crackers
2 cups GLOBE “A1” flour	2 tablesnoons BRISQ
1 teaspoon salt	1 teaspoon sugar
Enough cold water to make a stiff dough
Sift together the dry ingredients and work in the BRISQ with the finger tips. Add enough cold water to make a very stiff dough and mix and knead well. Roll very thin, cut and place on oiled baking sheet. Prick with a fork and bake in a hot oven until a delicate brown.
42Rules for Making Cakes
Have all ingredients and utensils ready before beginning to mix the cake. If shortening is very hard, the mixing bowl and the sugar may be warmed to make it easier to cream the shortening, but the shortening should not be warmed. Or the shortening may be pressed through a potato ricer to make it cream easily.
There are three methods of mixing cake batter: Stirring, beating and folding.
Stirring will mix ingredients, but will not make them light.
Beating incorporates air in the batter and consequently makes it lighter. After beating, the batter should not be stirred as this will break up the air cells.
Folding is the method of mixing in and blending the whites of eggs, stiffly beaten, with the batter. The batter is lifted with the spoon or spatula and folded gently over the whites, and this process continued until thoroughly blended.
There are two classes of cakes: Butter cake and sponge cake; all cakes being variations of these two.
In making butter cakes, either butter or some other fat is used.
In making sponge cakes, no fat is used, and usually no baking powder is used. The lightness of the cake is produced by the air cells in the well-beaten eggs used in this class of cakes.
In making butter cakes, the more eggs used the less baking powder is necessary.
To avoid heavy cakes, never use more sugar or more shortening than a reliable recipe calls for. Always use the full number of eggs called for, or even more. Sugar and shortening are the heavy ingredients used in cakes, while a well-beaten egg is the best substance for making cakes light.
In baking cakes the oven should be at a fairly low temperature in the beginning: from 300° to 350°. The temperature should increase very gradually while the cake is rising, then should be increased more rapidly to brown the cake.
In baking small cakes the oven may be hotter as the heat penetrates more quickly to the center of a small cake.
Loaf cakes may be protected by a sheet of paper over the top while the batter is rising, which prevents the formation of a crust too soon.
Cake may be tested to see if sufficiently baked by piercing the center with a clean straw or smooth wooden toothpick. If they come out clean the cake is done. Or the top of the cake may be pressed gently with a Anger tip, and if no depression remains the cake is done.
Lemon Cake
2	cups GLOBE "A1” flour	3 teaspoons baking powder
1	cup sugar	1 teaspoon salt
Yolks of 4 eggs	1 teaspoon lemon extract
% cup milk	'/3 cup BRISQ
Cream the BRISQ, add sugar gradually, beating well; add well-beaten yolks of eggs, add flavoring. Sift together the dry ingredients and add alternately with the milk. Bake in greased loaf pan or in layers.
43You can make the richest cakes, the crispiest pie crust, the flakiest biscuits and doughnuts, rolls, cookies—all of the good things in the cook book, including good bread— and all from the same sack of Globe “ Al” Flour, for Globe “Al” Flour is an “all-purpose” flour.
Good baking results are a certainty if you use Globe “Al” Flour.Cake*
Angel Cake
1 cup GLOBE “A1” flour	¡/2 teaspoon salt
1	teaspoon cream of tartar	1 teaspoon vanilla
1/4 cups fine granulated sugar	1 cup (brimming full) egg whites
Sift flour twice before measuring, add salt and sift four times. Add cream of tartar and small pinch of salt to egg whites and beat until stiff but not dry. Fold in sifted sugar, tablespoonful at time, and the flour gradually. When half of flour is used, add a tablespoonful cold water and the vanilla; add three more tablespoonfuls water singly while folding in rest of flour. Pour into ungreased Angel Food pan, place in warm oven (about 275 degrees) and allow temperature to rise slowly for an hour (to about 300 degrees). Keep cake pan covered with heavy paper for first half hour, remove paper and bake until cake is light golden brown. When done allow cake to cool in inverted pan.
Devil’s Food Cake
2	cups GLOBE “A1” flour	/2 cup BRISQ
J/2 teaspoon salt	1 cup sugar
1	teaspoon soda	2 eggs
2	squares chocolate	1 cup sour milk or buttermilk
1	teaspoon vanilla extract
Sift together the flour and salt. Moisten the soda in a tablespoonful of cold water, add it to the sour milk and mix well. Cream the BRISQ and sugar thoroughly, add the eggs and beat them in well. Add the chocolate, which has been melted over hot water, then fold in the flour and the sour milk, a little at a time. Add the vanilla last, beat well, pour into two oiled and floured layer cake pans and bake in a moderate oven 20 minutes.
White Cake
2	cups GLOBE “A1” flour	'/3 cup BRISQ
2 teaspoons baking powder	1 cup sugar
Zz teaspoon salt	% cup milk
1 teaspoon flavoring extract	Whites of 4 eggs
Cream BRISQ and sugar together until light. Sift together the dry ingredients 3 01• 4 times. Add about one-fourth of the dry mixture and a little of the milk to the creamed mixture, fold in and beat until smooth. Repeat this process until all of the flour and milk are used, add the flavoring extract, then fold in the egg whites which have been beaten stiff. Bake in a loaf pan or two layers. Allow 50 to 60 minutes in a very moderate oven for a loaf cake, 20 to 25 minutes in a slightly hotter oven for layer cakes.
English Fruit Cake
1	pound GLOBE “A1”	flour	1	pound	butter or % pound BRISQ
1 pound brown sugar	'/3	pound	minced citron
2/2 pounds seeded raisins	'/3	pound	chopped almonds
2/2 pounds currants	•/3	pound	chopped pecan
1 dozen eggs	1 cup molasses
7z cup sweet cider	14 pound candied cherries
!4 pound candled orange peel, chopped 1 ounce vanilla extract
Beat sugar and shortening to a cream, add the yolks of thé eggs and half the flour. Strain in the molasses and add the cider and vanilla, also the beaten whites of the eggs. Roll the fruit in the rest of the flour and add this and the nuts. Mix thoroughly. Bake in greased loaf pans in a slow oven with a piece of brown paper over the top. Bake 2 or 3 hours according to the size of the loaves, longer for the larger loaves.
45Cakes
Kiddie-Kake
2 cups GLOBE “A1” flour	JA cup ADOLA oil
2 teaspoons baking powder	1 egg
/z teaspoon salt	¡/i? cup raisins
1 cup sugar	% cup milk
1 teaspoon mixed spices
Sift together all the dry materials, add the raisins and mix well. Beat the egg, add the ADOLA oil and beat again, then add the milk. Combine the dry and liquid mixtures, our into an oiled and floured dripping pan and bake in a moderately hot oven about twenty minutes. When cool, cover with a thin icing, made of % cup powdered sugar and 2 or 3 tablespoons canned milk.
Cup Cakes
2 cups GLOBE “A1” flour	3 teaspoons baking powder
1	cup	sugar	J/2	teaspoon	salt
%	cup	milk	1	egg
!/3	cup	BRISQ	1	teaspoon	vanilla	or	other	flavoring
Cream together the BRISQ and sugar,	and beat	in the	egg	and	flavoring.
Sift the dry ingredients together and add to the mixture a little at a time alternately with the milk. Bake in a loaf, in layers or in muffin pans for cup cakes.
Pound Cake
2 cups GLOBE “A'l” flour
1 cup sugar % cup BRISQ
5 eggs
3/׳ cup water
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon salt
Cream BRISQ, add sugar slowly, beating well. Add flavorings and yolks of eggs well beaten. Sift together the dry ingredients and add alternately with the water, then fold in the well beaten whites of the eggs. Bake in a well greased loaf pan in a moderate oven for about an hour. When cool cover with frosting.
Mahogany Cake
2 cups GLOBE ״A1” flour	3/׳ cup BRISQ
A cup cocoa	1 cup sugar
/2 teaspoon salt	1 cud milk
1 level teaspoon soda	2 tablespoons vinegar
Sift together the flour, cocoa, salt and soda four times. Cream BRISQ and sugar together, add a little of the dry mixture and a little milk until all are combined. Last add the vinegar and mix thoroughly but quickly. Bake in layers in a moderate oven. Put together with chocolate filling and icing.
Sunshine Cake
7 eggs	1 cup GLOBE ״A1” flour
1 cup sugar	i/rt teaspoon salt
1 teaspoon cream of tartar	1 teapsoon vanilla extract
!•	flour and salt together four times. Separate eggs. Beat yolks until
light and add % cup sugar. Add the cream of tartar to the egg whites and beat stiff. Fold in the remaining 1/2 cup sugar with the beaten whites. Add flavoring. Fold in the yolks and last the flour.
Pour into ungreased angel cake pan and bake in slow oven (about 300°) for 50 to GO minutes. Invert pan and allow cake to cool in pan.
46Cakes
Eggless, Milkless, Butterless Cake
1	cup brown sugar	1	teaspoon nutmeg
i/3 cup BRISQ	1	teaspoon cinnamon
2	cups GLOBE	“A1” flour	5	teaspoons baking nowder
1'/4 cups water	1/i	cup candied citron,	cut	fine
1 cup seeded raisins
1 teaspoon salt
Boil sugar, water, raisins, citron, BRISQ, spices and salt together for 3 minutes. When cool add the flour and baking powder sifted together and beat well. Pour into a greased loaf pan and bake in a moderate oven about 45 minutes.
Cocoanut Cake
1/o cups GLOBE	“A1” flour	2	teaspoons baking powder
1	cup	sugar	'/-	t»flsooon salt
Vz cup	milk	1	teaspoon lemon flavoring
'/> cun	ADOLA oil	'/•>	cup grated cocoanut
2	eggs
Sift together the flour, sugar, baking powder and salt. Add the beaten eggs and the oil to the milk and add to the dry ingredients. Add the flavoring and cocoanut, beat well and bake in a greased loaf pan in a moderate oven about 45 minutes. When cold cover with white icing and sprinkle with grated cocoanut.
Quick Coffee Cake
2 cups GLOBE “A1” flour	1 teasnoon salt
/? cup milk	4 teaspoons baking powder
4 tablespoons ADOLA oil	1
4 tablespoons sugar	Cinnamon and sugar to sprinkle
over top
Sift together the dry ingredients, add oil. beaten egg and milk and beat well. Pour into a erreased pan and spread evenly. Brush the top with ADOLA oil and sprinkle with mixed sugar and cinnamon. Bake in moderate oven about 25 minutes.
Persian Fruit Cake
1 cup	seeded	raisins	1	teaspoon	soda
1 cup	stoned	dates	1	teaspoon	ground	cloves
1 cup	sugar	1	teaspoon	ground	cinnamon
1	cup	water	1/t	teasooon	salt
'/p cup	BRISQ	1	teaspoon	lemon extract
2	cups GLOBE “A1” flour
Put all the ingredients except the flour, soda and extract in an aluminum stewpan, bring to a boil and let boil 5 minutes. Cool and add the soda, extract and flour. Mix well, pour into a greased loaf pan and bake one hour in a moderate oven. When cold cover with a boiled icing.
Jelly Roll
3	eggs	14 teaspoon salt
1 cup sugar	1 teaspoon baking powder
1 cup GLOBE “A1” flour	3 teasooons cold water
Beat the eggs well, add the sugar and beat again. Add the water, then the flour, salt and baking nowder sifted together twice. Line a shallow pan with greased paper, nour in the batter evenly and bake in a moderate oven about’ 12 minutes. Turn out onto a cloth or paper sprinkled with sugar, remove the oiled paper, spread with jam or jelly and roll up quickly.
47Cakes
Dark Gingerbread
/2 cup BRISQ
1	cup molasses
2	cups GLOBE “A1” flour !A cup milk
1 egg
J/? teaspoon salt
2	teaspoons baking powder 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¡/2 teaspoon soda
Melt the BRISQ, pour into a bowl with the molasses and mix well. Add the egg and milk and mix. Sift together the dry ingredients and add to the mixture. Pour into shallow, well-greased pan, bake 20 to 30 minutes in a moderate oven.
Fruit Gingerbread
/z cup	BRISQ	3	cups GLOBE “A1” flour
1	cup	sugar	1	teaspoon salt
1	cup	molasses	3	teasnoons baking powder
2	eggs _	3	teaspoons ground ginger
1 cup	milk or	cold coffee	1	teaspoon mixed spices
1 cup seeded raisins
Cream together the BRISQ and sugar, add molasses, add eggs and beat well. Sift together the flour, salt, baking powder and spices, add the raisins and mix well. Combine the two mixtures, adding the cupful of milk or coffee. Pour into an oiled and papered dripping pan and bake in a moderate oven for 30 minutes.
Chocolate Cake
1 cup sugar I
¡/2 cup cocoa >• Cook together three minutes and cool.
7z cup milk I
1 cup sugar	!/״	Cup BRISQ
Vz cup milk	3	eggs
2¡/׳) to 3 cups	GLOBE	"A1”	flour	1	teaspoon	salt
3	teaspoons	baking	powder	1	teaspoon	vanilla
Cream the BRISQ and sugar together, add the beaten yolks of the eggs, the vanilla and the cooked mixture. Sift 2 cups of the flour with the salt and baking powder and add this alternately with the milk until all are used, then fold in the beaten whites of the eggs and add as much more flour as is required to make a good batter. Bake in greased layer cake pans in a moderate oven for 30 to 45 minutes. Put together with chocolate or orange filling.
Ladyfingers
2	egg yolks	I/, Cuo GLOBE “A1” flour
3	egg whites	,	i.z, teaspoon salt
/3 cup powdered sugar	!4. teaspoon vanilla extract
B?at yhites of the eggs till stiff, adding the sugar gradually. Then a<¿?. tf® wefl-beaten yolks and the vanilla; fold in carefully the flour sifted w!fo fp® salt• Force through a pastry bag onto a greased tin, sprinkle well with sifted sugar and bake eight minutes in a moderate oven.
48White Mountain Frosting
1 cup sugar	Pinch of cream of tartar
/2 cup water	J/2 teaspoon flavoring
White of 1 egg
Dissolve sugar and cream of tartar in water over a slow fire, keeping saucepan covered first five minutes to prevent formation of crystals. Boil without stirring to soft ball stage (238°), then pour slowing over the stiffly beaten white of the egg, beating constantly. Continue beating until of right consistency to spread. Add flavoring while beating.
Quick Chocolate Icing
V/z cups sifted powdered sugar	[4 teaspoon salt
1 tablespoon cocoa	1 teaspoon vanilla
3	or 4 tablespoons canned milk, water or coffee
Sift together the sugar, salt and cocoa, add the vanilla and enough additional liquid to make a consistency to spread. Use as filling and icing.
Banana Filling
2	bananas	׳	cup of powdered sugar
White of one egg	1 tablespoon lemon juice
Press the bananas through a sieve, add the lemon juice, then the sugar, and last the white of the egg beaten stiff.
Mocha Filling
Yu. cup BRISQ	Yu cup cocoa
2	cups sifted powdered sugar	Y$ teaspoon salt
'/4 cup strong coffee	1 teaspoon vanilla
Cream the BRISQ, add one cup of the sugar. Then sift and add the cocoa and salt. Beat well, put in the coffee and vanilla, add the remaining sugar and beat well. Spread between layers and on top of the cake.
Uncooked Orange Icing
1 cup sifted powdered sugar	Ya teaspoon salt
1 teaspoon grated orange rind	Juice of 1 orange
1 tablespoon BRISQ
Add the salt and grated orange rind to the sugar, then add the orange juice slowly, stirring constantly until the mixture is suitable for spreading. Then add the BRISQ and beat well. Spread on cake with thin-bladed knife dipped in cold water.
49Calce Fillings and Icings
,	Caramel Filling
3	cups brown sugar	'/3 cup BRISQ
1 cup milk	&	¡4. teaspoon salt
Heat together slowly all ingredients in a saucepan until sugar is dissolved, then boil until it threads (215°). Remove from fire and beat until nearly cold, then spread on cake.
Cream Filling
1	cup milk	i/4 teaspoon salt
2	tablespoons cornstarch	4 tablespoons sugar
1 egg	1 teaspoon flavoring
Put milk on to scald. Mix cornstarch, salt and sugar with a little cold milk, add the egg well beaten; add mixture to the hot milk and cook about
3	minutes, or until thick and smooth. Add flavoring and spread between layers of cake.
Cocoanut Filling and Icing
1/2 cups granulated sugar	/2 teaspoon vanilla extract
i/2 cup water	Few drops lemon juice
1	cup shredded cocoanut	Pinch	of salt
2	egg whites
Cook sugar and water over	a	slow fire	without stirring	until	syrup	spins
a	thread; pour slowly over	the	egg	whites	which	have been	beaten	stiff with
the pinch of salt. Beat until stiff enough to spread, add flavoring. Spread between layers and on top of cake,-and while still soft sprinkle with the cocoanut.
Chocolate Icing
2 squares chocolate (2 ounces) or /n 1 cup sugar
cup ground chocolate	1 tablespoon BRISQ
1 cup milk	1 teaspoon vanilla
Put all ingredients into a saucepan and stir over a fire until it hardens when dropped into cold water.
Quick Icing
1 cup granulated sugar	3 tablespoons boiling water
White of one egg
Put all ingredients together into a double boiler and cook over hot water until smooth and creamy, beating constantly while cooking.
California Filling and Icing
sugar	1 cup chopped walnut meats
1 cup chopped raisins
Pinch of salt
1/2 cups granulated !/־> cup water
2 egg whites
Put sugar and water in a saucepan over a slow fire and stir until sugar is dissolved, then boil without stirring until the syrup spins a thread. Have the egg whites beaten stiff with the pinch of salt, and pour over them the hot syrup, beating constantly while pouring. Then add the chopped nuts and raisins, and use for filling and icing.
50Pastry
In making pastry the best results are obtained by having all ingredients and utensils as cold as possible. After mixing, it will greatly improve the pastry to chill it before baking. If convenient, it should be made the day before it is to be used and kept in a cold place.
Pastry or Pie Dough
1[/2 cups GLOBE “A1” flour	1 teaspoon lemon juice
!/2 cup BRISQ	Zz teaspoon salt
1/3 cup (about) cold water
Sift together flour and salt. Cut in the BRISQ until the mixture has a mealy appearance, then add lemon juice and sufficient cold water to make a firm dough. This amount is sufficient for one covered pie or two shells.
Butterscotch Pie
11/2 cups milk	3 tablespoons ADOLA oil
Z2 cup GLOBE “A1” flour	3 eggs
1	cup brown sugar	1 teaspoon vanilla extract
Zz teaspoon salt
Scald 1^4 cups milk. Sift together the flour, salt and sugar, moisten with % cup milk and add to the scalded milk. Cook over a slow fire until the mixture thickens, stirring constantly, then add 3 egg yolks well beaten with the ADOBA Oil. Remove from fire, partially cool, add vanilla and pour into baked pie shell. Cover with meringue made of 3 egg whites beaten stiff with 3 tablespoons sugar folded in. Place in a very moderate oven until the meringue is a delicate brown.
Apple Pie
Make pastry. Roll half of dough thin and place in large pie pan for lower crust. Roll the other half thin and prick a few holes in it. Fill the pie with four large tart apples pared and sliced thin, sprinkle with 14 cup sugar and a little cinnamon or nutmeg. Wet edges of crust with cold water, put the top crust in place, press edges together tightly, trim off superfluous crust and bake in a hot oven about 5 minutes, then reduce heat and bake about 40 minutes.
Pumpkin Pie
1/2 cups pumpkin — stewed and •% teaspoon nutmeg strained	1/4	teaspoon	cinnamon
3	eggs	1/4	teaspoon	ginger
.%	cup sugar	1	cup milk
Z2	teaspoon	salt	Zz	teaspoon	vanilla	extract
Beat the eggs until light, add the sugar, salt and spices sifted together,
add the milk and vanilla extract, then add the pumpkin.
Pour into unbaked pie shell, bake in a hot oven for 5 minutes, then
lower temperature and continue baking in moderate oven until the filling is set. This requires ffom 30 to 40 minutes.
51Pastry and Pies
Lemon Meringue Pie
1 cup sugar	1/2 cups hot water
j/2 cup GLOBE “A1” flour	Juice of 1 large lemon
14 teaspoon salt	Grated rind of 1 lemon
3 eggs	2 tablespoons ADOLA oil
Mix the sugar and flour, add slowly the hot water, place over fire and cook until thick and clear, stirring constantly. Add the salt, oil, grated rind and lemon juice and the 3 egg yolks well beaten. Cook a minute or two longer, remove from fire and pour into baked pie shell. Cover with a meringue made by whipping the 3 egg whites until stiff and adding 3 tablespoons of sugar. Place in a slow oven until meringue is a delicate brown, about 15 or 20 minutes.
Custard Pie
2	cups milk	% cup sugar
3	eggs	2 tablespoons GLOBE “A1” flour
/2 teaspoon lemon extract	¡/2 teaspoon salt
J/2 teaspoon nutmeg
Scald and partly cool the milk. Beat the eggs together until light, then add the dry materials sifted together, add the milk and the flavoring extract. Pour into unbaked pie shell, place in hot oven for five minutes, then lower the temperature and continue baking in moderate oven until the custard is set. This requires about 30 minutes.
Mince Pie
1 pound seeded raisins	1 pound sugar
1 pound currants	2 pounds apples, peeled, cored and
1 pound finely chopped beef suet	chopped
Grated rinds of 2 lemons	V/g teaspoons mixed spices
Ve, pound chopped candied orange peel 1 cup boiled cider
pound chopped candied citron	1 teaspoon salt
Wash and dry the raisins and currants, add the suet, the chopped peel and citron, sugar, spices, grated lemon rind, apples, salt and cider. Keep at least a week before using, stirring occasionally. This quantity will make about eight good-sized pies, and will keep all winter.
Cranberry and Raisin Pie
(Mock Cherry Pie)
1/2 cups cranberries	% cup sugar
1	cup raisins	Pinch of salt
2	tablespoons GLOBE ״A1” flour
Seed the raisins and chop the cranberries; add the sugar, flour and salt mixed: mix well with the fruit and bake in a shallow pie tin between two crusts.
Chocolate Pie
V/z cups milk	% cup sugar
2 eggs	\/3 cup cocoa
2 tablespoons butter	i/3 cup GLOBE “A1” flour
1 teaspoon vanilla extract	/2 teaspoon salt
Scald 1% cups milk, sift together the sugar, flour, cocoa and salt, moisten with 14 cup milk. Add to the scalded milk and cook over a slow fire, stirring constantly until the mixture thickens. Then add two egg yolks well beaten. Add the butter and cook a minute longer. Remove from fire, partially cool, add vanilla and pour into baked pie shell. Cover with meringue made of two egg whites beaten stiff with two tablespoons sugar folded in. Place pie in a very moderate oven until meringue is a light golden brown.
52Pastry and Pies
Puff Pastry
2 cups GLOBE “A1” flour	1 teaspoon salt
1 cup BRISQ	2 teaspoons lemon juice
1 yolk of egg	Cold water
Have all ingredients cold. Sift flour and salt, and add lemon juice. Cut in a third of the BRISQ or rub it in lightly with finger tips. Add the egg yolk beaten with a little cold water, then add enough cold water to make a stiff dough. Roll out in an oblong sheet, spread the % cup of BRISQ over half the dough and fold over the other half. Press the moistened edges together well, roll out into an oblong again, being careful not to press the BRISQ through the dough. Fold in 3 layers and place in refrigerator for 10 minutes.	Then roll	carefully in a	long	strip	again, turning
the dough so that the sides of the	first strip will	be at the	ends this time.
Fold over and chill for	10 minutes	again. Repeat	this	until	the pastry has
had seven rolls in all.	Chill again	before baking.
Fruit Babas (French Pastry)
!/2 cup milk	/z cake compressed yeast
J/2 cup BRISQ	3 eggs
Vz cup sugar	’	% cup seedless raisins
2/z cups sifted Globe “A1” flour	% cup seeded raisins
Grated rind of 1 lemon	/2 teaspoon salt
Dissolve the yeast in the milk, which should be lukewarm, then add cup of flour and beat until smooth; set in a warm place to rise. Cream the BRISQ, add the sugar and salt, and cream again; then add this to the well-risen sponge, add the remaining 2 cups of flour, the 3 eggs well beaten, the seeded raisins chopped and the seedless raisins unchopped, and the grated lemon rind. Mix well and drop into greased muffin pans, filling them half full. Place in a warm place to rise, and when double in bulk bake in a moderate oven 30 to 40 minutes. Remove from oven and cover at once with a frosting made of 1 cup powdered sugar, 1% tablespoons hot water and l1/¡ tablespoons orange juice.
Sour Cream Pie
1	cup thick sour cream	1 tablespoon GLOBE “A1” flour
3	eggs	1/4 teaspoon salt
7z cup seeded raisins	1 teaspoon pastry spice
% cup sugar
Mix the dry ingredients, separate the eggs, beat the yolks, add the dry mixture, then the sour cream well beaten, then the egg whites beaten until light. Distribute the raisins in a half baked pie shell, pour in the mixture and bake in a moderate oven.
Orange Fluff Pie
2	eggs	Grated rind /2 lemon
% cup sugar	1 cup hot water
3	tablespoons GLOBE “A1” flour	3 tablespoons orange juice
Grated rind 7z small orange	1 tablespoon lemon juice
Thoroughly mix the flour with % cup of the sugar, add the hot water and cook over a slow fire, stirring constantly, until the mixture begins to thicken. Then add the two egg yolks well beaten with % cup sugar, add the grated rind and juice of lemon and orange, stir and cook a minute longer, then remove from fire and allow to cool until lukewarm. Then fold in the two egg whites beaten stiff. Pour into a baked pie shell and place in a very moderate oven until the filling is set. This takes about 30 minutes.
53Graham Pudding
1/4 cup BRISQ	1	cup	raisins
1/2 cups Globe "Al” Gral am Flour	J/•־	cup	molasses
1 teaspoon salt	1	egg
!/2 teaspoon soda	1	cup	milk
Sift together the flou!. salt and soda, add the raisins and mix. Melt the BRISQ, add molasses, milk and egg. Combine the dry and liquid mixtures, turn into a well oiled mold, cover and steam 2% hours. Serve hot with hard sauce.
Hard Sauce
Yu cup BRISQ	1/4 teaspoon salt
Yz cup powdered sugar	1 teaspoon flavoring
2	to 4 tablespoons milk
Cream BRISQ, ad u the sugar a little at a time, add salt and flavoring and as much milk as is required to make the mixture like a stiff cream. Chill before serving.
Steamed Strawberry Shortcake
2Yz cups GLOBE “A1” flour	3 teaspoons baking powder
Yz cup sugar	Yz teaspoon salt
14 cup BRISQ	1 egg
1 cup milk
Sift together the dry ingredients and mix in the BRISQ with a knife or finger tips. Beat the egg and mix it with the milk and add to the mixture. Turn into a greased mold and steam 3 hours. Serve hot with whipped cream and strawberry jam.
Orange Cream
3	eggs	3 tablespoons sugar
% cup orange juice	Speck of salt
Separate the eggs and beat whites and yolks separately. Mix the sugar with the beaten yolks, add the orange juice and cook in double boiler until it thickens. Remove from Are, strain and pour into the egg whites which have been beaten with the salt until stiff. Beat until creamy, pour into six custard glasses and chill.
Eclairs
Make the cream-puff mixture and press it through a tube onto greased tins in strips 3 or 4 inches long and a little distance apart. Brush over tops with beaten egg and bake in moderate oven 30 minutes. When cool cut open one side and fill, and dip the top in chocolate icing.
54Desserts and Sauces
Shortcake
2	cups GLOBE “A1” flour	4 tablespoons BRISQ
2 tablespoons sugar	1 egg
4	teaspoons baking powder	!/2 cup milk
Zz teaspoon salt
Sift together the dry ingredients and work in the BRISQ as for biscuits. Beat the egg, mix it with the milk and stir into the dry mixture. Divide the dough into two portions. Grease a round layer cake pan with BRISQ, and with a floured hand pat half the dough into shape to fit the pan. Brush over the top with melted BRISQ. Shape the second half of dough on the molding board and pat into place on top of the first portion. Bake in a moderately hot oven about 30 minutes. Then split the shortcake and put sugared fruit between the layers.
Cream Puffs
1	cup hot water	6 tablespoons BRISQ
1	cup sifted GLOBE “A1” flour	3 eggs
Zz teaspoon salt
Put BRISQ and hot water into saucepan and bring to boiling point, add salt and put in the flour all at once. Stir rapidly until the mixture leaves the sides of the saucepan, then remove from fire immediately and allow to cool. When it is lukewarm, but not cold, add the eggs one at a time, ' ting each egg in thoroughly. Set in cool place for an hour. Drop from spoon in small heaps on greased tins, leaving 1V2 inches space between. Bake in hot oven 30 to 40 minutes. When cold split them open on one side and fill with whipped cream sweetened and flavored to taste, or with a cooked cream filling.
Cream Filling
Zz cup sugar	,A cup cornstarch
2	cups scalded milk	Za. teaspoon salt
1 egg	1 teaspoon vanilla extract
Mix dry ingredients, add egg slightly beaten and stir in gradually the scalded milk. Cook in a double boiler, stirring constantly, until thickened. Cool slightly and flavor.
Prune Puff
4	eggs	1 cup cooked prunes
¡/2 cup powdered sugar	Speck of salt
Whip whites of eggs with salt to a stiff froth, add sugar slowly, beating all the time. Add prunes which have been stoned and chopped; beat until very light. Put into lightly greased pudding dish and bake about 10 minutes. Serve cold with soft custard made from the yolks of the eggs, following recipe for Floating Island.
Spanish Souffle
!/? cup breadcrumbs	2 eggs
1/4 cup ADOLA oil	3 tablespoons sugar
1 cup milk	Zz teaspoon vanilla
Heat the oil, add crumbs and a pinch of salt, and cook until a golden brov, n, stirring constantly. Add sugar and hot milk and cook 15 minutes in a double boiler. Remove from fire, cool and add the eggs, well beaten, and the van:ua, and bake in a slow oven until firm. Dust with powdered sugar and serve alone or with sliced or stewed fruit.
55Desserts and Sauces
Floating Island
2 cups milk	2	tablespoons sugar
2 eggs	J/4	teaspoon salt
!A cup currant	jelly	1	teaspoon almond	or	vanilla	ext.
Scald the	milk	but do not boil. Beat	the yolks of the	eggs,	stir	in	the
sugar and salt and add to the hot milk, mixing well. Cook slowly in a saucepan until mixture begins to thicken, stirring constantly. Cool and flavor.
Make meringue of the whites whipped until dry, and into which jelly has been beaten a teaspoon at a time. Drop the meringue from a spoon on top of the custard, chill and serve.
Caramel Pudding
2 cups milk	2 tablespoons cornstarch
1 cup brown sugar	2 eggs
1/i teaspoon salt
Scald the milk, add half the sugar mixed with the cornstarch and salt, add the yolks of the eggs well beaten and cook in a double boiler until it thickens, stirring constantly. Turn into a greased baking dish, beat the whites of the eggs with the remainder of the brown sugar, and when stiff put on top of the pudding and brown in the oven.
Apple Potpie
8 tart apples	!4	pound salt pork,	sliced
1 cup seeded raisins	y2	cup sugar
Biscuit dough	1	teaspoon ground	cinnamon
Make biscuit dough. Pare, quarter and core the apples. Lay strips of the salt pork across the bottom of a kettle about half an inch apart. Then lay in loosely some of the quartered apples, sprinkle with sugar and a little cinnamon, then a layer of raisins. Cut the biscuit dough in strips an inch wide and lay across the fruit about an inch apart. Put in another layer of apples, sugar, cinnamon and raisins, then strips of dough on top. Then pour in carefully a cup of boiling water, cover closely and cook slowly for an hour and a half, adding a little boiling water if necessary. This is delicious when served with whipped cream.
Dutch Apple Cake
3 cups Globe “A1” flour	4 large tart app.les
1 teaspoon salt	y2 cup sugar
3 teaspoons baking powder	!/2 teaspoon cinnamon
6 tablespoons sugar	,/i teaspoon nutmeg
6 tablespoons BRISQ	2 eggs
1 cup milk	3 tablespoons melted butter
Sift together the flour, salt, baking powder and 6 tablespoons sugar, then rub in the BRISQ as for biscuits. Beat the eggs until light, add the milk and lightly combine the dry and liquid mixtures. Pour into an oiled dripping pan and cover the top with sections of apple, sprinkle with % cup sugar mixed with the cinnamon and nutmeg, spread with melted butter and place in a hot oven for about ten minutes, then lower the heat and continue baking in a very moderate oven for about 20 minutes longer.
English Plum Pudding
1 pound stoned raisins	2 cups breadcrumbs
1 pound currants	1 pound chopped suet
1 cup GLOBE “A1” flour	¡/2 cup brown sugar
/2 lb. chopped candied orange peel	5 eggs
Grated rind of a lemon	Half a nutmeg grated
1 cup cider
Mix all ingredients, place in a greased mold and boil 6 hours.
56Desserts and Sauces
Washington Pie
% cup BRISQ	1 cup sweet cider
1	cup sugar	Grated rind of !/2 lemon
2	cups GLOBE “A1" flour	Little grated nutmeg
5	eggs	Raspberry jam
1 teaspoon salt
Cream the BRISQ, salt and sugar together until light, add the yolks of the eggs, the nutmeg and lemon rind, then the flour alternately with the beaten whites, and last add the cider. Bake in greased and floured layer cake pans, making two layers. When done fill with raspberry jam % inch thick between layers and sift powdered sugar on top. Serve for dessert, cut like a pie.
Macaroni Fruit Pudding
/2 package GLOBE “A1” macaroni	2 tablespoons sugar
1	cup chopped walnuts	1!4 cups milk
2	tablespoons GLOBE “A1” flour 2'/2 cups stewed fruit
Break macaroni in small pieces and cook in a quart of boiling water with 1 teaspoon salt. Drain. Mix sugar and flour with % cup cold milk; add gradually 1 cup of scalded milk and cook 10 minutes in double boiler. Add chopped nuts and macaroni, mix and pour into greased mold and steam 1 hour. Serve with the stewed fruit and whipped cream.
Orange Bavarian Cream
¡/2 cup orange juice	1 teaspoon grated orange rind
i/2 cup sugar	1 tablespoon gelatine
2 egg yolks	!4 cup cold water
1 cup heavy cream
Heat orange juice, rind and half the sugar in double boiler. Beat egg yolks with remaining sugar, add the orange juice mixture and cook in double boiler, stirring constantly, until smooth and thickened. Add the gelatine dissolved in the cold water, mix and strain into the cream. Set the dish containing the mixture in a pan of ice water and beat until it begins to stiffen. Pour into molds, chill and serve.
Orange Custard Sauce
1/a cup sugar	!4 teaspoon salt
1 tablespoon GLOBE "A1” flour	1 tablespoon ADOLA oil
1 egg	1 teaspoon grated orange rind
i!/2 cups orange juice
Cream sugar and oil, add flour, salt and grated rind. Add the egg well beaten, then the orange juice, and cook in double boiler 10 minutes.
Lemon Sauce
!/2 cup sugar	1 tablespoon ADOLA oil
V/¿ cups boiling water	1 tablespoon GLOBE “A1” flour
1 or 2 tablespoons lemon juice
Mix flour and oil, add sugar and mix well. Add boiling water gradually, stirring over fire until it thickens. Boil five minutes, remove from fire, add lemon juice and serve.
57Desserts and Sauces
Noodle Charlotte
•A package GLOBE “A1” noodles	1 cup raisins
'* •oples, peeled and sliced	Grated rind of 1 orange
4 eggs	Juice of 1 orange
1	cup powdered sugar	1/4 teaspoon salt
4 tablespoons chopped almonds
2	tablespoons ADOLA oil
Cook the noodles in boiling salted water for 15 minutes and drain. Stir in 2 tablespoons ADOLA and place a layer of the noodles in a greased baking dish. Cover this with a layer of sliced apples, then a layer of raisins, another layer of noodles, then apples, raisins, and a layer of noodles on top.
Beat the yolks of 4 eggs with a cup of powdered sugar until light, add the grated rind and juice of an orange, 4 tablespoons chopped almonds, % teaspoon salt and the well-beaten whites of the eggs. Pour this mixture over the fruit and noodles, place in a pan of hot water and bake in a slow oven 2 hours. Serve with orange custard sauce.
Chocolate Sauce
2 tablespoons BRISQ or ADOLA oil 1 square unsweetened chocolate
1 tablespoon GLOBE “A1” flour	teaspoon salt
1 cup boiling water	1 teaspoon vanilla
/$ cup sugar
Melt BRISQ in saucepan, add flour and salt and mix until smooth, then add slowly the hot water, beating well. Add the chocolate and sugar, and stir until melted. Remove from fire and cool, adding the vanilla when partly cooled.
Serve hot with puddings or plain ice cream.
FRITTERS Fritter Batter
1 cup GLOBE “A1” flour	1 teaspoon baking powder
% cup milk	teaspoon salt
1 egg
Sift dry ingredients together, add beaten egg and milk, and beat until smooth.
Apples and other firm fruits may be sliced, dipped in fritter batter and cooked in deep hot BRISQ.
Soft, pulpy fruits may be chopped fine or forced through a sieve and mixed with fritter batter, then dropped by small spoonfuls into hot BRISQ and fried a golden brown.
Drain fritters and sprinkle with powdered sugar.
Banana Fritters
3 bananas	!/2	teaspoon salt
1 cup GLOBE	“A1”	flour	/a	cup milk
1 egg	2	teaspoons baking	powder
1 tablespoon	powdered	sugar	1	tablespoon lemon	Juice
Sift dry ingredients together. Beat egg until light and add to the milk, which.has been scalded and cooled. Combine the mixtures, then add the lemon juice and the banana pulp which has been forced through a sieve. Drop by spoonfuls into deep hot BRISQ and fry to a golden brown. Drain and sprinkle with powdered sugar.
58Grandmother’s Cookies
1/2 cups GLOBE “A1” flour	1/3 cup BRISQ
/2 teaspoon salt	1 cup sugar
1 teaspoon baking powder	1 egg
1	teaspoon mixed pastry spices
Sift together the flour, salt, spices and baking powder, cream the BRISQ and sugar, add the egg, then the dry mixture. This should make a stiff dough, but if it is too stiff, add one or two tablespoons of water, to make it the right consistency. Roll thin, cut and bake in a quick oven (400° F.) until a delicate brown.
Fruit and Nut Graham Cookies
2	cups GLOBE ״A1” Graham	flour Zi	teaspoon soda
2 cups GLOBE "A1" white	flour	1	teaspoon salt
Z2 cup sugar	Grated rind of 1 orange
7z cup hot water	1/3	cup BRISQ
1 cup chopped raisins	Zz	cup chopped nuts
Cream together the BRISQ and sugar and add the grated orange rind. Pour the hot water ovel• this and add the soda. Add the chopped raiBins and nuts, then add the flours sifted together with the salt. Roll out as thin as possible, cut into rounds and bake in a slow oven.
Jumbles
4	cups GLOBE “A1” flour	1 teaspoon salt
2	cups sugar	3 teaspoons baking powder
1 cup BRISQ	1 teaspoon almond extract
3	eggs	1 teaspoon lemon extract
Zt cup milk
Cream BRISQ and sugar together, then beat in the eggs one at a time. Sift the flour, salt and baking powder together and add alternately with milk to the mixture until all are used, then add the extracts and beat well. Roll thin on floured board, cut into circles with doughnut cutter, place in floured pans and bake in a moderate oven about 10 minutes, or until a light brown.
Bran Cookies
154 cups GLOBE “A1” whole wheat flour
2 teaspoons baking powder
Z2 teaspoon salt
Z2 teaspoon ground cinnamon
1 teaspoon ground ginger
1	egg
4	tablespoons ADOLA oil
Z2 cup brown sugar
Z2 cup molasses
2	cups GLOBE ״A1” Health Bran
Sift together the flour, salt, baking powder and spices, add the bran and mix well. Beat the egg, add the ADOLA oil and beat again, then add the sugar and molasses and mix thoroughly. Combine the two mixtures, roll out thin on a well-floured board, cut and bake in a moderate oven about 12 minutes.
59Doughnuts
3	cups GLOBE “A1” flour	2 eggs
2 teaspoons baking powder	2 tablespoons ADOLA oil
1 teaspoon salt	% cup sugar
1 teaspoon mixed spices	Xz cup milk
Sift together the flour, salt, baking powder and spices. Beat the eggs well, add the oil and continue beating. Add the sugar, the milk, then the flour mixture. Roll out on floured board to %-inch thickness, cut in rings and fry in deep hot BRISQ to a golden brown. When the BRISQ will brown a piece of bread in 60 seconds, it is hot enough to fry doughnuts.
Raised Doughnuts
1 cup milk	i/4 yeast cake
1 cup sugar	־!¡/a teaspoons salt
Xt cup lukewarm water	1 teaspoon grated nutmeg
J/4 cup BRISQ	2 eggs
4	to 5 cups GLOBE “A1” flour
Dissolve yeast in lukewarm water. Scald milk and cool, then add yeast, Xz teaspoon of the salt and enough flour to make a drop batter. Set in a warm place to rise. Cream the BRISQ with the sugar, add the eggs well beaten, the remainder of the salt and nutmeg, the raised yeast mixture and enough flour to make a stiff dough. Let rise again, then knead, roll out % inch thick, cut in strips or rings, let rise again and fry in deep hot BRISQ. Drain and dredge with powdered sugar.
Drop Doughnuts
2 cups GLOBE “A1” flour Xz teaspoon salt
1 teaspoon baking powder Xa, teaspoon ground ginger
1 teaspoon mixed spices
2 eggs
2 tablespoons ADOLA oil
Xz cup sugar
1/a cup milk
Sift together the flour, salt, baking powder and spices. Beat the eggs until light, add the. oil and beat well, add the sugar and the milk, then combine with the dry mixture. Drop the batter from a teaspoon into deep hot fat and fry until a golden brown.
60Directions for Freezing
Scald the can, cover and dasher; then chill with cold water. Pour in the mixture to be frozen, being• careful not to fill the can more than three-fourths full. Adjust all the parts and turn the crank a few times to be sure it is working properly. Then fill the space around the can, within an inch of the top, with a mixture of cracked ice and coarse salt. As the ice melts, add more of the mixture as required.
Turn the crank slowly at first, then more rapidly as the mixture stiffens. When quite firm, wipe off the top and remove the cover, take out the dasher and scrape the mixture from it and from the sides of the can, pack it down smoothly, cover with paper, replace the cover and close the opening in the cover with a cork. Add enough salt and ice mixture to cover the top, place a blanket over the freezer and set aside until ready to serve.
For freezing ice creams use 3 measures of cracked ice to 1 of salt. For water ices use 2 parts ice to 1 of salt; for mousses and parfaits, which are not stirred in freezing, use equal measures of ice and salt.
Chocolate Ice Cream
1 quart thin cream	2 teaspoons vanilla
1	cup sugar	1/4 teaspoon salt
2	squares unsweetened chocolate
Scald cream, add sugar and let it melt; add the chocolate melted over hot water, add the salt and allow the mixture to cool. Then add the vanilla, mix well and freeze.
Philadelphia Ice Cream
1 quart cream	1 tablespoon vanilla extract
1 cup sugar
Scald 1 cup of the cream, add the sugar and stir until dissolved; cool and add remainder of cream and vanilla. Freeze as directed.
Grape Sherbet
1 pint grape juice	1 cup sugar
1 quart milk
Warm the grape juice, add sugar and stir until dissolved; mix thoroughly with ice cold milk and freeze at once.
Orange Ice
1 cup orange juice	2 cups water
Vn cud lemon juice	1 cup sugar
Z2 teaspoon grated orange rind
Cook together the water, sugar and grated rind for 5 minutes; cool and add the fruit juices, strain and freeze.
61Ice Creams and Ices
Custard Ice Cream
1 quart milk 3 eggs
1 teaspoon vanilla
% cup sugar
1 tablespoon GLOBE “A1” flour /a. teaspoon salt
Moisten the flour and make it smooth in a little milk, mix it with the milk, the yolks of the eggs well beaten, the sugar and salt. Cook in a double boiler until it forms a custard, stirring constantly. Strain, cool, add the vanilla and freeze to a mush; then add the whites of the eggs, beaten until stiff, and continue freezing. If chocolate flavor is desired, add 1% squares melted chocolate as soon as the custard thickens.
Ice Cream Made With Condensed Milk
4	cups condensed milk, unsweet- 1 cup water
ened	1 tablespoon vanilla
1/2 cups sugar
Place sugar and water in a saucepan and heat slowly until the sugar is dissolved, then cook for 5 minutes, cool, mix thoroughly with the milk, add the vanilla and freeze. Serve with fruit or chocolate sauce.
Frozen Pudding
3	cups milk	3 eggs
1 cup sugar	1 tablespoon GLOBE “A1” flour
1 cup chopped fruits	¡A teaspoon salt
Mix the flour with a little milk, add the well beaten eggs, sugar and salt. Scald the milk and put all ingredients except the fruit in a double boiler and stir until it thickens. Cool and add the chopped fruit, and freeze.
The chopped fruits may consist of candied cherries, pineapples and raisins or any desired combination. Chopped nuts may be added.
Orange and Strawberry Ice
11/2 cups sugar	2 cups orange juice
2/2 cups cream	3 cups mashed strawberries
Place sugar and orange juice in a saucepan, heat slowly and bring to the boiling point, then remove from fire and chill. Put into freezer and freeze to a mushy stage; then add 2% cups cream, mix well and freeze semisolid. Now add the strawberries well mashed and freeze.
Honey Mousse
1	cup strained honey	1 teaspoon granulated gelatine
2	oranges	1 tablespoon cold water
2 cups heavy cream
Peel the oranges and cut in small pieces. Soak the gelatine in the cold water, heat the honey and add the gelatine, stirring until dissolved. Remove from the fire and add the orange, mix well and allow to cool, then add the cream, beaten stiff. Put in mold, pack in equal parts of ice and salt, and let stand 3 or 4 hours.
62Hot Griddle Cakes
2 cups GLOBE “A1” flour	14 teaspoon salt
1/2 cups milk	4 teaspoons baking powder
2 tablespoons melted BRISQ
Mix and sift dry ingredients, add milk and melted BRISQ; beat well. Bake on slightly greased hot griddle.
Buckwheat Cakes
2 cups buckwheat flour	6 teaspoons baking powder
1	cup GLOBE “A1” flour	1/2 teaspoons salt
2/2 cups milk	1 tablespoon molasses
2	tablespoons melted BRISQ
Sift together the dry ingredients, add milk, molasses and melted BRISQ and beat 3 minutes. Bake on a hot, slightly greased griddle.
Just-Rite Waffles
V/4 cups GLOBE “A1” flour
1 tablespoon GLOBE “A1" corn-
meal
/z teaspoon salt
2 teaspoons baking powder 2 tablespoons ADOLA oil 1 egg
1 cup milk
Sift together the dry ingredients. Separate the egg, beat the yolk until light, add the oil and beat until blended, add the milk and the dry mixture and beat until smooth. Then fold in the egg white which has been beaten until light. Cook in hot waffle iron brushed with ADOBA oil.
Rice Griddle Cakes
1	cup	boiled rice	1 teaspoon salt
1	cup	GLOBE “A1”	flour	2 teaspoons baking	powder
1	cud	milk	1 egg
1 tablespoon melted BRISQ
Sift together the dry ingredients. Mix the rice, milk, BRISQ and well-beaten egg; stir in the dry ingredients, mix well and bake on a hot greased griddle.
63Plain Omelet
4	eggs	/a. teaspoon salt
4 tablespoons water	Dash of pepper
1	tablespoon BRISQ
Beat eggs till frothy and add the water and seasoning. Melt the BRISQ in a frying pan, turn in the egg mixture and cook very slowly, lifting the mixture around the edges as it sets to allow the uncooked portion to precipitate. When the omelet is all set, allow the bottom to brown slightly, then cut across the center, fold over and turn onto a hot platter.
Ham or Cheese Omelet
Put cold boiled ham or cheese through a food chopper, mix with the egg mixture used for plain omelet, and cook the same as the plain omelet.
Boiled Eggs
Drop the eggs into boiling water and boil 2% to 3 minutes for soft boiled eggs, 12 to 20 minutes for hard-boiled.
Another method is to place the eggs in boiling water and keep hot but not boiling. In 8 to 10 minutes the eggs will be soft cooked, in 20 to 30 minutes hard cooked.
Poached Eggs
Break eggs carefully into a saucer one at a time and slip each egg into simmering water or milk in a shallow pan. Cook slowly until eggs are set, remove each with a skimmer and serve on toast, adding salt and pepper to taste. A little of the hot water or milk may be poured on the toast to soften it if desired.
Scrambled Eggs
Break the eggs into a bowl, season with salt and pepper, and without beating turn into a frying pan containing 1 or 2 tablespoons of hot BRISQ. Cook over slow fire, and as eggs thicken stii' them until cooked.
Fancy Omelets
A great variety of omelets may be made by mixing chopped cooked vegetables or meats, fruits or shell fish with the plain omelet before cooking, or folding them in after cooking.
Eggs sur la Plat
Beat whites of desired number of eggs to a stiff froth and spread on a platter greased with BRISQ or ADOLA oil. Make hollows in froth with a spoon and place a yolk in each hollow. Sprinkle with salt and pepper, and place in a hot oven until eggs are set.
C4Eggs
Eggs a la Martin
Place eggs in boiling water and boil 4 minutes, then plunge them into cold water for a moment. Remove the shells and arrange the eggs in a greased baking dish. Cover with white sauce, sprinkle with bread crumbs mixed with a tablespoon ADOLA oil and a pinch of salt, add a little grated cheese and bake until brown.
Spanish Omelet
4	eggs	1 large tomato
5	mushrooms	¡2׳׳ teaspoon salt
1/4 cup BRISQ or ADOLA oil	1 small onion
1 red pepper	Dash of black pepper
Put the BRISQ or ADOLA oil into a saucepan, remove seeds and membranes from the pepper and chop it fine, chop the onion and add them to the hot BRISQ or ADOLA oil. Shake them over the fire until they are soft, not brown. Then add the mushrooms chopped, and the tomato, peeled and cut into pieces. Simmer for 15 minutes. Beat the eggs well, add four tablespoons water, half teaspoon salt and dash of pepper. Turn into a greased frying pan and shake over a quick fire, stirring with a knife to cook evenly. When done, fold, turn onto a hot platter, heap the Spanish mixture at the ends of the platter and serve.
Orange Omelet
4 eggs	4 tablespoons water
2 tablespoons BRISQ or ADOLA oil 1/i teaspoon salt
2 oranges	Sugar to taste
Prepare the oranges by removing skins, white pith and inner' dividing skin, then cut into small pieces and sugar to sweeten. Separate the whites from the yolks of the eggs and beat separately. Add the salt and water to the yolks, then blend with the stiffly beaten whites. Heat the BRISQ in an omelet pan, pour in the eggs and cook over a moderate, steady heat till the bottom of the omelet is set, then set in the top of a hot oven to cook the top of the omelet, or set below the gas flame as for broiling, but far enough from the flame to cook it rather slowly. When slightly browned, remove from oven, place pieces of orange over half the top, mark across center with a knife and fold over the other half; Place on a hot platter, pour the remainder of the orange around it and serve at once.
Scalloped Eggs au Gratin
6	hard-boiled eggs	2 cups thick white sauce
J2׳ cup grated cheese	Salt and pepper to taste
Cut eggs in slices lengthwise. Place a layer in an oiled baking dish, add pepper'and salt, a cupful of the white sauce and half the grated cheese. Add another layer of the remaining ingredients, finishing with the grated cheese, and bake in a moderate oven about fifteen minutes.
Rice Omelet
4 eggs	1/4 cup milk
1/2 cups cooked rice	1 teaspoon salt
Separate the eggs and beat the yolks with th! milk and salt. Add the cooked rice, and last fold in the well-beaten whites of the eggs. Pour into an oiled baking d’sh and bake about 20 minutes.
05Use thinly sliced buttered bread for all sandwiches. If the butter is creamed it is more easily spread.
Snappy Nut Sandwiches
Thin slices of whole wheat bread. Pilling made of snappy cheese and ground English walnuts in equal parts, creamed together with one or two tablespoons ADOL-A oil. A little finely minced parsley may be added if desired.
Chicken Salad Sandwiches
Minced chicken with one-third as much minced celery, mixed with enough Mayonnaise or cooked salad dressing to moisten. Put a lettuce leaf in each sandwich.
Tuna Sandwiches
Made as above, substituting tuna for chicken.
Sardine Sandwiches
Take equal parts of sardine meat and minced hard-boiled egg. Mix together and moisten with a little tomato catsup and mayonnaise dressing.
Boston Sandwiches
Thin slices of Boston brown bread. The filling is made of 2 rolls of Neufchatel cheese, % cup peanut butter, 6 finely chopped olives, 2 tablespoons ADOLiA oil, 1 teaspoon lemon juice, salt and pepper to taste. Blend all ingredients together and spread thickly on the bread.
Cucumber Sandwiches
Whole wheat or Graham bread, thinly sliced and buttered. Pilling made of 2 cucumbers, % cup mayonnaise, 1 teaspoon onion juice, salt and pepper. Peel the cucumbers, remove large seeds, chop fine and drain. Add the onion juice, salt, pepper and mayonnaise.
Nut and Raisin Sandwiches
Thin slices of well-buttered bread. Pilling made of 1% cups seeded raisins, % cup chopped nuts and % cup cooked salad dressing. Chop the raisins and nuts very fine and mix thoroughly with the salad dressing.
Tomato Sandwiches ’
Thin slices buttered bread	Tomatoes peeled and sliced thin
¡/4 cup mayonnaise	!A cup grated horseradish
Mix the mayonnaise and horseradish, spread on the buttered bread, place sliced tomato between.
66Sandwiches
Layer Sandwiches
Cut 4 slices of bread % inch thick and remove crusts. Butter two slices on both sides with butter that has been creamed, and butter one side of the other two slices. Make two kinds of filling to suit the taste, using one kind for the two outside pieces, which are the two having an unbuttered side, and putting the other filling in the middle between the two slices buttered on both sides. Then fit the slices together and press gently; cover with damp cloth and set in cold place until ready to serve, then cut the sandwiches in thin slices. Each slice will consist of four layers of bread with three layers of filling.
If desired, two kinds of bread may be used in these sandwiches, white and brown bread in alternate layers, and more than four layers may be used.
One of the fillings may be made of minced ham, mustard and paprika, the other of peanut butter and minced olives. Or chopped prunes or raisins or other fruit may be mixed with a cream cheese for a filling.
Club Sandwiches
Toasted bread	Slices of tomato
Slices of bacon	Lettuce
White meat of	chicken	Mayonnaise dressing
Butter lightly a slice of toast and lay on it slices of bacon cut very thin and well broiled. Over this place slices of the white meat of chicken, then tomato, lettuce, and a good portion of mayonnaise. Place another slice of buttered toast on top and serve at once.
Savory Sandwiches
4 tablespoons ADOLA oil	4 teaspoons Roquefort cheese
2 teaspoons anchovy paste	2 teaspoons mustard
2 teaspoons lemon juice	Salt and pepper to taste
Put all ingredients into a bowl and beat until smooth and creamy; spread on crackers and cover each with another cracker.
Hot Cheese Sandwiches
i/j. pound grated cheese	Zz teaspoon salt
2 tablespoons ADOLA oil	1 teaspoon mustard
1 tablespoon vinegar	Few grains cayenne
Place in a double boiler the ADOLA oil, grated cheese, mustard, salt and cayenne. Stir until the cheese is melted, add the vinegar and spread between thin slices of buttered bread.
Walnut and Cheese Sandwich
7n pound chopped walnut meats	7z cup butter
!4 pound grated cheese	Salt and pepper to taste
Cream the butter, add the salt and pepper, then add the cheese gradually and last add the nuts. Spread on thin slices of brown bread and press two together.
Caviare Sandwich Rolls
Mix equal parts of creamed butter and caviare, add a few drops of lemon juice and a few drops of onion juice according to taste. Cut the crust from a fresh, moist loaf of bread, and cut in thin slices the length of the loaf. Spread carefully with the caviare mixture and roll each slice like a jelly roll. Wrap each roll firmly in paper or muslin and keep in a cool place until ready to serve, then cut in thin slices across each roll.
67Mmllaimi
Welsh Rarebit
¡/2 pound grated cheese	1 tablespoon GLOBE “A1” flour
J/2 cup milk	Salt and pepper
1 tablespoon BRISQ
Melt the BRISQ, stir in the flour, salt and pepper, add the milk and cook 2 minutes. Then add the cheese and stir until the cheese is melted and the mixture is smooth, but do not let it get hot enough to boil. Serve on crackers.
Chop Suey
1	five-pound chicken	1 ounce Chinese sauce, soy—(or 1
1/2 pounds lean beef	ounce Worcestershire sauce)
2	pounds bean sprouts♦	GLOBE "A1” flour for thickening
1 pound celery	2 tablespoons BRISQ
4 onions	Salt
1 can mushrooms
Cook the chicken and beef together until they are tender, take out all the bones and cut the meat in small pieces. Add the mushrooms, the onions sliced very thin and the celery sliced thin. Cook ten minutes, then add the bean sprouts, make a thickening of the BRISQ and 2 or 3 tablespoons flour and stir this into the stew, then add the soy or Worcestershire sauce and cook 10 or 15 minutes. Serve with boiled rice.
*See recipe for Bean Sprouts.
Timbale Molds
% cups GLOBE “A1” flour	/2 teaspoon salt
yz cup milk	1 egg
1 teaspoon melted BRISQ
Sift flour and salt, add egg well beaten, milk and BRISQ. Beat 5 minutes then strain. Heat timbale iron in hot BRISQ, let stand 2 or 3 minutes, then drain and dip into batter to % inch of top of iron. Submerge in hot BRISQ and fry until crisp and light brown. Drain.
This amount of batter is sufficient for 40 cases.
Calves Feet With Prunes and Chestnuts
2 calves feet	/z	pound chestnuts
J/2 pound prunes	¡/2	pound seedless raisins
1 small onion	1	small celery root
6 small olives	/$	teaspoon paprika
1 cup soup stock	5 tablespoons orange juice
1 tablespoon lemon Juice
Clean the calves feet, saw them into joints and rub them with salt and pepper the day before they are to be cooked.
Peel the chestnuts and place in the bottom of an iron pot. Lay the calves feet on them, then the raisins, the prunes, the onion, celery root, olives and paprika. Pour the soup stock over all, cover and stew slowly for five hours. Add the lemon and orange juice an hour before serving. Do not stir while cooking.
68Miscellaneous
Tamale Pie
1 quart corn-meal mush	1 can tomatoes
1 pound round steak, ground	1 onion chopped fine
(A pound pork, ground	1 small bottle stuffed olives
1 tablespoonful ADOLA oil	Pepper and salt to taste
!4 pound grated cheese
Cook the mush the previous day or early in the morning before making the pie. Brown the chopped onion in the oil, add the ground steak and pork and stir until brown. Add tomatoes, salt and pepper and cook until mushy, then add the olives.
Bine a deep baking dish with a half-inch layer of the mush, put in the filling and cover with a layer of mush. Cover this with the grated cheese and bake 20 to 30 minutes.
Mock Plum Pudding
1	cup	of carrots, cooked	and	mashed	7z	cup of BRISQ
1	cup	of potatoes, cooked	and	mashed	2	tablespoons molasses
1	cup	brown sugar	1	egg
1	cup	raisins	2	cups GLOBE “A1”	flour
1 teaspoon soda	1 teaspoon baking powder
1 teaspoon salt
Add the BRISQ and brown sugar -to the hot mashed vegetables, beat well, add molasses, raisins and egg, and last the dry ingredients sifted together. Mix well and fill oiled cans about two-thirds full. Cover the cans and place in hot water about half the height of the cans. Boil for two hours or longer.
Mock Veal	Loaf
2 pounds rabbit meat	¡/2	pound salt pork
1 cup milk	2	eggs
54 cup GLOBE “A1” flaked wheat	2	tablespoons ADOLA oil
or 54 cup cracker crumbs	2	teasooons sage
1 teaspoon ground allspice	1	teaspoon pepper
Grind the rabbit meat and salt pork in a food chopper, add seasonings, wheat flakes, milk, oil and eggs. Press into a greased pan and bake in a moderate oven.
Chicken or Rabbit Pudding
2 cups of cooked and diced chicken 7$ cup GLOBE “A1” flour or rabbit	1 tablespoon BRISQ
54 cup minced boiled ham	1 egg
2 tablespoons ADOLA oil	1 tablespoon minced parsley
1 cup milk	Salt and pepper to taste
Place a cupful of the diced meat in a baking dish and sprinkle with half the minced ham, half the parsley and ADOLA oil. Add another layer of the rest of the same materials. Make a batter of the flour, melted BRISQ, milk and egg, seasoning with pepper and salt. Pour the batter over the contents of the baking dish and bake in a moderate oven about half an hour.
69In making candies in the home, a candymaker’s thermometer should be used when this is possible. The following table shows the temperature of the important stages in boiling syrup:
Small thread.................F. 215° Soft ball....................... 238°
Large thread................... 217°	Firm ball.................... 248°
Pearl ......................... 220°	Hard ball.................... 254°
Large pearl.....................222°	Small crack.................. 290°
The blow........................230°	Hard crack................... 310°
The feather.....................232°	Caramel...................... 350°
Fondant
2 cups sugar	1 teaspoon corn syrup or J/8 teaspoon
% cup milk	cream of tartar
2 tablespoons ADOLA oil	Speck of salt
Put all ingredients together in a saucepan and stir gently over a slow fire until the sugar is dissolved. Cook without stirring to the soft ball stage (2386), remove from fire and pour on a marble slab or large platter that is slightly moistened. Work with a spatula or butter paddle until the mass is firm enough to mold into bonbons. Cover with a damp cloth and let stand until ready to use.
Salt-Water Taffy
1 cup sugar	1/a tablespoon flour
% cup corn syrup	7z teaspoon salt
¡/2 cup water	1 teaspoon flavoring
1	tablespoon ADOLA oil
Mix sugar and flour, put in saucepan, add corn syrup, oil and water, Stir until boiling, then boil without stirring to 256°, or until syrup forms a firm ball in cold water. Add the salt, pour out on a slab or platter greased with BRISQ, and when cool enough to handle pull until light in color.
Cocoanut Cream Candy
2	cups sugar	2 tablespoons BRISQ or ADOLA oil
% cup milk	/z cup shredded cocoanut
¡/2 teaspoon vanilla extract	Speck of salt
Melt BRISQ in saucepan, add milk, sugar and salt; stir over a slow fire until sugar is dissolved. Boil 15 minutes, remove from fire and add cocoanut and vanilla, beating until creamy. Pour into a greased pan and cool.
Honey Candy
1 quart strained honey	1 tablespoon vinegar
1	cup granulated sugar	1 teaspoon baking soda
2	tablespoons BRISQ or ADOLA oil Speck of salt
1 teaspoon corn syrup
Put in a large saucepan, all of the ingredients except the soda, and boil to hard ball stage (254°). Remove from fire, stir in the soda and pour into greased pans to cool.
70Candies
Peanut Brittle
cups sugar	J/2 cup molasses
/2 cup corn syrup	1 cup peanuts
2 tablespoons BRISQ or ADOLA oil !/2 cup water 'A teaspoon soda	Speck of salt
Melt BRISQ in saucepan, add sugar, salt, corn syrup, molasses and water. Boil until brittle when tried in cold water (290°). Remove from Are, stir in soda, add peanuts, and pour into greased pan to cool.
Quick Fondant
!A cup BRISQ	teaspoon salt
1 cup confectioner's sugar	1/4 cup boiling water
Confectioner's sugar to stiffen	Flavor and color desired
Cream the BRISQ with the salt and 1 cup of sifted confectioner’s sugar. Add the boiling water and keep mixture over fire while stirring it in. As soon as it is well mixed remove from fire and mix in as much more sifted sugar as it requires to make a fondant that may he molded into shape. Add whatever coloring and flavoring is desired. Cover the fondant with a damp cloth and set aside until ready to use. If it is too stiff to handle, let it stand in a warm room for an hour or so.
Salted Almonds
Shell the almonds and blanch them by pouring boiling water over them; let them stand 2 minutes, drain, cover with cold water for a minute and drain again. Slip off the brown skins and dry on a towel. Put 2 tablespoons ADOLA oil in a pan, heat and add enough almonds to cover bottom of pan; stir until a delicate brown, remove, drain on brown paper and sprinkle with salt.
Turkish Delight
1	ounce sheet gelatine	¡/3 cup orange juice
/a cup cold water	3 tablespoons lemon juice
2	cups sugar	Grated rind of 1 orange
/z cup boiling water	Red color paste
Break gelatine in pieces, add cold water and soak 2 hours. Put sugar and boiling water in saucepan and stir over fire until it boils; add the gelatine and cold water mixture and stir until dissolved. Simmer 20 minutes, stirring occasionally. Remove from fire, add fruit juices and a speck of the coloring if desired. Rinse a bread pan with cold water, pour in mixture and let stand until cold. Remove to board, cut in cubes and roll in powdered
Butterscotch
2 cups brown sugar	!4 cup BRISQ or ADOLA oil
% cup hot water,	Zz teaspoon salt
1 tablespoon vinegar	1 teaspoon vanilla extract
Put sugar, vinegar, BRISQ or oil, water and salt into saucepan over moderate fire, stir until mixed, bring to a boil and continue to boil without stirring until syrup is brittle when tried in cold water (290°). Remove from fire, add vanilla and pour into pan oiled with BRISQ. When partly cooled mark in squares.
If butterscotch or peanut brittle are preferred less brittle, the boiling may be checked at firm ball stage (248°) or any stage between this and 290°.
71Candies
Caramels
2 cups brown sugar	/z cup cocoa
1 cup molasses	1 cup chopped nuts
1 cup milk	>4 teaspoon salt
'/4 cup ADOLA oil
Put all ingredients except the nuts into a saucepan over a slow fire. In about 20 minutes begin testing the syrup by dropping a little in a cup of cold water. When it forms a ball (248°) remove from fire, carefully stir in the chopped nuts and pour into a greased pan. Cut into squares when nearly cold.
Marshmallows
2 cups granulated sugar	2 tablespoons gelatine
6 tablespoons boiling water	4 tablespoons hot water
1 egg white	1 teaspoon vanilla
Dissolve the sugar in boiling water over a slow fire, then let it boil without stirring to soft ball stage (238°). Remove from fire and add the gelatine dissolved in 4 tablespoons boiling water. Beat until milky, add vanilla, pour over the white of egg beaten until it is stiff, stir and turn into a pan dusted with cornstarch and powdered sugar. When cold, cut into cubes and roll in a mixture of cornstarch and powdered sugar.
Fudge
3	cups coffee A sugar	1 ounce bitter chocolate
/z cup cream or condensed milk	1 tablespoon BRISQ or ADOLA oil
1 teaspoon vanilla extract	Speck of salt
Put all ingredients in saucepan over slow fire and stir until chocolate and sugar are dissolved, then increase heat and boil hard for 1% minutes. Take off and beat until creamy, then pour into greased Dan and allow to cool. If desired add 1 cup chopped nuts when fudge is half beaten.
Orange Fudge
2 cups sugar	2 tablesooon BRISQ or ADOLA oil
!/> cup milk	Speck of salt
Grated rind of 1 orange
Put all ingredients in a saucepan over slow fire and stir until sugar is dissolved, then boil without stirring until syrup reaches soft ball stage (238°). Remove from fire and beat until smooth and creamy. Pour into greased pan, and mark into squares when partly cooled.
Orange Balls
Wash and peel G oranges, and cover the peel with cold water; let it stand 3 days, changing the water daily. Then drain, cover with boiling water and cook until soft; drain and wipe dry, chop fine and measure. Take an equal amount of sugar, and to each cup of sugar add 6 tablespoons water and 6 tablespoons BRISQ or ADOLA Oil, with % teaspoon salt. Cook together the water, sugar, BRISQ and salt until the syrup will spin a thread (215°), then add the chopped peel and boil until it forms a firm ball in cold water (248°). Remove from fire and pour onto a slightly greased platter to cool. When cool, put on a board sprinkled with granulated sugar, sprinkle sugar on the mass and shape into small balls. Roll the balls in coarse sugar or dip them in chocolate.
72MEMORANDAMEMORANDA
74MEMORANDAMEMORANDA
76GENERAL INDEX
BREAD, ROLLS AND MUFFINS
Table for Baking Bread and Cake, Page 35
Page
Baked Brown Bread............. 42
Baking Powder Biscuits........ 38
Beaten Biscuits............... 38
Boston Brown Bread............ 42
Bran Bread.................... 37
Bran Gems..................... 38
Bran Muffins.................. 38
Buns ......................... 36
Corn Bread.................... 39
Corn Meal Muffins............. 39
Cracked Wheat Bread........... 42
Graham Gems................... 39
Home Made Crackers............ 42
Page
Milk Bread..................... 36
Nut Loaf....................... 42
Oatmeal Bread.................. 39
Parker House Rolls............. 36
Plain Muffins.................. 38
Popovers ...................... 39
Prune-Bran Bread .............. 36
Raisin Bread................... 37
Rye Bread...................... 37
Salt Rising Bread.............. 37
Scones ........................ 39
Snails ........................ 36
Sour Milk Biscuits............. 38
CAKES
Rules for Making Cakes, Page 43
Angel Cake.......................
Chocolate Cake...................
Cocoanut Cake....................
Cup Cakes........................
Devil’s Food Cake................
Eggless, Milkless, Butterless Cake English Fruit Cake...............
Gingerbread, Dark................
Gingerbread, Fruit ..............
Jelly Roll.......................
45	Kiddie-Kake ................. 46
48	Lady Fingers.................. 48
47	Lemon Cake................... 43
46	Mahogany Cake................ 46
45	Persian Fruit Cake............ 47
47	Pound Cake................... 46
45	Quick Coffee Cake............. 47
48	Sunshine Cake..־...........46 
48	White Cake................... 45
47
CAKE FILLINGS AND ICINGS
Banana Filling.................. 49
California Filling and Icing.... 50
Caramel Filling................. 50
Chocolate Icing................. 50
Chocolate Icing, Quick.......... 49
Cocoanut Filling and Icing...... 50
Cream Filling.................. 50
Mocha Filling.................. 49
Quick Icing.................... 50
Uncooked Orange Icing.......... 49
White Mountain Frosting........ 49
CANDIES
Table of Temperatures, Page 70
Butterscotch ................ 71
Caramels .................... 72
Cocoanut Cream Candy......... 70
Fondant ......'.............. 70
Fudge ....................... 72
Honey Candy.................  70
Marshmallows	.............. 72
Orange Balls..............    72
Orange Fudge................. 72
Peanut Brittle............... 71
Quick Fondant................ 71
Salt Water Taffy............. 70
Salted Almonds............... 71
Turkish Delight.............. 71
COOKIES
Bran Cookies.................... 59
Fruit and Nut Graham Cookies... 59
Grandmother’s Cookies ....... 59
Jumbles ..........‘.......... 59
77GENERAL INDEX
DESSERTS AND SAUCES
Page
Apple Pot Pie.................. 56
Banana Fritters................ 58
Caramel Pudding................ 56
Chocolate Sauce................ 58
Cream Filling.................. 55
Cream Puffs.................... 55
Dutch Apple Cake............... 56
Eclairs ......................  54
English Plum Pudding........... 56
Floating Island................ 56
Fritter Batter................. 58
Graham Pudding................. 54
Page
Hard Sauce.................... 54
Lemon Sauce................... 57
Macaroni Fruit Pudding........ 57
Noodle Charlotte.............. 58
Orange Bavarian Cream.......... 57
Orange Cream.................  54
Orange Custard Sauce.........	57
Prune Puff.................•	•••• 55
Short Cake.................... 55
Spanish Souffle............... 55
Steamed Strawberry Shortcake... 54
Washington Pie................-	57
DOUGHNUTS
Deep Fat Frying Temperatures, Page 5
Doughnuts ................. 60	Raised Doughnuts.......... 60
Drop Doughnuts............ 60
EGGS
Boiled Eggs................... 64
Cheese Omelet................. 64
Eggs a la Martin.............. 65
Eggs sur la plat.............. 64
Fancy Omelets................. 64
Ham Omelet.................... 64
Orange Omelet................. 65
Plain Omelet..............•... 64
Poached Eggs................   64
Rice Omelet................... 65
Scalloped Eggs au Gratin...... 65
Scrambled Eggs . ............  64
Spanish Omelet................ 65
ENTREES
Chicken a la King............... 8
Escalloped Oysters with Macaroni 8
Luncheon Spaghetti.............. 8
Nut and Macaroni Scallop........ 8
FISH
Rules for Cooking Fish, Page 9
Baked Halibut with Tomato Sauce 9
Baked Shad Roe............... 10
Fish and Macaroni Pie........ 10
Planked Fish.................. 9
Salmon Mold.........־.......9 
Tuna a la Newberg.......... 10
Tuna Pan Roast............. 10
GRIDDLE CAKES AND WAFFLES
Buckwheat Cakes.............. 63
Hot Griddle Cakes............ 63
Rice Griddle Cakes............... 63
Waffles ......................... 63
ICE CREAM AND ICES
Directions for Freezing, Page 61
Chocolate Ice Cream........... 61
Custard Ice Cream............. 62
Frozen Pudding................ 62
Grape Sherbet................. 61
Honey Mousse.................. 62
Ice Cream made with Condensed
Milk.......................... 62
Orange and	Strawberry Ice..... 62
Orange Ice.................... 61
Philadelphia Ice	Cream........ 61
78GENERAL INDEX
Ja
MEATS
Preparation and Cooking of Meats.. .Page 11
Time Table for Cooking Meats..... “	12
Sauces to be Served.............. “	12
What to Serve for Dinner......... “	12
Recipes
Page
Baked Ham...................... 15
Baked Ham with Noodles......... 15
Baked Rabbit................... 18
Beefsteak Pie ................. 15
Beef Tongue, Italian........... 16
Calf’s Brains.................. 14
Chicken Croquettes............. 13
Chicken Pot Pie...............  14
Creamed Chipped Beef........... 15
Creamed Sweetbreads............ 16
Curried Mutton................. 15
Deviled Kidneys................ 16
Fricasseed Chicken with Noodles. 14
Fried Chicken.................. 13
Giblet Sauce................... 17
Hungarian Goulash.............. 14
MISCELLANEOUS
Calves’ Feet with Prunes and Chestnuts...................
Chicken or Rabbit Pudding....
Chop Suey........:..........
Jtock Plum Pudding.............
68
69
68
69
Page
Irish Stew..................... 16
Roast Duck..................... 17
Sage and Onion Dressing...... 17
Potato Dressing.............. 17
Roast Goose..................   17
Bread and Apple Dressing...... 17
Roast Loin of Pork............. 16
Roast Turkey................... 18
Sausage Dressing............. 18
Chestnut Dressing............ 18
Oyster Dressing.............. 18
Roman Rabbit Pie............... 18
Round Steak with Macaroni....... 14
Stuffed Breast of Veal......... 13
Stuffed Shoulder of Lamb....... 13
Veal Pot Pie................... 13
Mock Veal Loaf (Rabbit)........ 69
Tamale Pie..................... 69
Timbale Molds.................. 68
Welsh Rarebit.................. 68
PASTRY AND PIES
Rules for Making Pastry, Page 51
Apple Pie...................... 51
Butterscotch Pie............... 51
Chocolate Pie.................. 52
Cranberry and Raisin (mock
cherry) Pie................. 52
Custard Pie.................... 52
Fruit Babas.................... 53
Lemon Meringue Pie.......... 52
Mince Pie................... 52
Orange Fluff Pie............ 53
Pastry or Pie Dough......... 51
Puff Pastry................. 53
Pumpkin Pie...............   51
Sour Cream Pie.............. 53
SALADS
Banana and Nut	Salad........ 30
Brazilian Salad............... 31
Chicken Salad................. 31
Macaroni and Egg	Salad........ 30
Potato Salad.................. 31
Salad Alma.................... 31
Sardine Salad.................. 30
Spaghetti and Cheese	Salad.... 30
String Bean Salad.............. 31
Tango Salad.................... 31
Waldorf Salad.................. 30
Watercress and Apple	Salad.... 30
SALAD DRESSINGS
Cooked Salad Dressing	No.	1.. 32
Cooked Salad Dressing	No.	2.. 32
Cucumber Dressing.............. 34
Eggless Mayonnaise ........... 34
French Dressing............... 34
-Mayonnaise Dressing........... 32
Pink Salad Dressing........... 34
Roquefort Dressing............ 34
Sauce Viniagrette ............ 34
Thousand Island Dressing...... 34
Three-Minute Mayonnaise....... 32GENERAL INDEX
SANDWICHES
Page
Boston Sandwich.............. 66
Caviar Sandwich Rolls........ 67
Chicken Salad Sandwich....... 66
Club Sandwich...............67׳
Cucumber Sandwich............ 66
'Hot Cheese Sandwich......... 67
Layer Sandwich............... 67
Page
Nut and Raisin Sandwich...... 66
Sardine Sandwich............. 66
Savory Sandwich............... 67
Snappy Sandwich.............. 66
Tomato Sandwich.............. 66
Tuna Sandwich................. 66־׳
Walnut and Cheese Sandwich.... 6.•
SAUCES FOR FISH, MEATS ÀND VEGETABLES
Brown Sauce................... 20
Caper Sauce................... 19
Cranberry Sauce............... 20
Drawn Butter Sauce............ 19
Egg Sauce..................... 19
Hollandaise Sauce............. 19
Horseradish Sauce............. 19
Maitre d’Hotel Sauce.......... 19
Mint Sauce....................... !
Parsley Sauce.................... ±9	׳
Sauce Viniagrette .............. 20
Tartare Sauce................... 20
White Sauces
Thin Cream Sauce............  20
Thick Cream Sauce...........  20
SOUPS
Clam Chowder................ 7
Cream Soups—Foundation for....	6
Cream of	Almond Soup....... 7
Cream of	Celery Soup....... 6
Cream of	Corn Soup......... 7
Cream of	Fish Soup......... 7
Cream of	Tomato Soup....... 7
Cream of	Pea	Soup............ 6
Cream of	Potato	Soup......... 6
Croutons	.................... 7A
Oxtail Soup................... 7־
Soup Stocks
Brown Stock........'........... 6
White Stock.................... 6
SPAGHETTI AND MACARONI
Macaroni au Gratin............... 27	Spaghetti	Croquettes ......... 27
Macaroni Italienne............... 29	Spaghetti	Italienne.......... 2'»
Macaroni with Tomatoes........... 27	Spaghetti	Rarebit............. 2?
Mock Duck........................ 29	Spaghetti	Sauce............... 29
Nut and Macaroni Loaf........... 27
VEGETABLES
Table for Cooking Vegetables, Page 21
Artichokes .................... 22	Candied Sweet Potatoes........ 24
•Artichokes .with Peas......... 26	Corn Oysters.................. 25
Asparagus Loaf................. 26	French Fried Potatoes......... 24
Asparagus with Noodles......... 21	Fried Egg Plant............... 21
Baked Beans.................... 22	Green Peas a la Maitre	d’Hotel... 24
Baked. Cabbage................. 22	Lyonnaise Potatoes............ 25
Baked Egg Plant................ 25	Onions Stuffed with Nuts...... 23
Baked Parsnips................. 24	Oyster Plant.................. 23
Baked Stuffed Potatoes......... 22	Scalloped Cauliflower......... 24
Baked Stuffed Tomatoes......... 22	Spanish Rice.................. 26
Bean Sprouts................... 25	Stuffed Cucumbers............. 26
Bean Sprouts, Creamed.......... 26	Stuffed Peppers............... 25
Boiled Spinach........)........ 23	Vegetable Pie................. 23
Brussels Sprouts......1....... 24
WEIGHTS AND MEASURES................................................ 5
80